6 The Julian News
Julian
and
Lake Cuyamaca
Back Country Dining Julian
&
Winery Guide
Julian
ers iv a n r y Teas n A 4 2 th
Winter Hours 8am - 8pm
760•765•0700
Daily Lunch Specials
November 7, 2018
Daily Dinner Specials
Thursday - Monday,November 1 to 5
Julian Tea & Cottage Arts
15027 Highway 79 - at the Lake
er 3rd th b m e v No
Reservations Recommended 760 765 0832
www.juliantea.com
2124 Third Street
one block off Main Street
10 am- 4 pm Thursday through Monday CLOSED Tuesday and Wednesday
Julian 760
765-2655
Heather’s Tip ~ remove pens from pockets before you put them in laundry!
Sausage & Burgers Serving starting at Noon Friday’s & Saturday’s
Don’t forget Monday is Donuts Day OPEN: Monday 7:30 - 3:30 Wednesday-Friday 7 - 5 & Sat/Sun 7 - 6
Julian
Julian Gateway To All of The Back Country Corner of 78 & 79 in Santa Ysabel
open 2pm Mon-Thur open 11:30 Fri - Sun
Only a Short ride from downtown Julian
offering - tasters - pints - 32oz or 64oz jugs of beer to-go dog friendly Patio 1485 Hollow Glen Road Located just 1/2 mile east of downtown off Highway 78
Phone 760-765-BEER [2337]
BEER & WINE AVAILABLE VISA/MASTER CARD ACCEPTED
(2 BLOCKS OFF MAIN ON WASHINGTON)
OPEN 7 DAYS
11:30AM - 8:30PM
2128 4th Street • Julian
Drive Thru Service For To-Go Orders
Julian
Wynola
Julian & Wynola
ROMANO’S
Casual, Relaxed
Family Friendly
Ample Parking
RV • Trailer • Motorcycle
Julian’s First Producing Winery
COLEMAN CREEK CENTER
Visit us online at: www.nickelbeerco.com
760 765 3495
MENGHINI WINERY
SENIORS THURSDAYS $6 -
YOUR CHOICE + DRINK
760 765-1810
Groups Please Call
Open:*Every Day
Established 1982
Tasting Room
Winter Hours and Picnic Area Monday - Friday 11 - 4 1150 Julian Orchards Drive Saturday & Sunday 10 - 5 2 miles North of Julian out Farmer Road *Except: Thanksgiving, Christmas and New Years Day
760 765 2072 www.menghiniwinery.com
JULIAN GRILLE
Pies, Soups & Sandwiches Holiday Baking
RESTAURANT
ITALIAN & SICILIAN CUISINE
2718 B Street - Julian Reservations 760 765 1003 Dine In or Takeout • Wine and Beer See our menu at www.romanosrestaurantjulian.com
NOW OPEN 7 DAYS/WEEK Julian & Santa Ysabel
MORE THAN JUST GREAT PIZZA! Sunday thru Friday and Thursday Saturday 11am - 8:00pm 11am - 9:00pm
ENTERTAINMENT EVERY Friday & Saturday 6-9
2119 Main St. Julian
4510 Hwy 78 Wynola
760-765-2472 Your Location Here
Lunch and Dinner • Patio Dining 765-0173 2224 Main Street
• AWARD WINNING THIN CRUST
Two locations to serve you:
Julian
Santa Ysabel
2225 Main Street 21976 Hwy. 79 (760) 765-2449 (760) 765-2400 www.julianpie.com
WOOD-FIRED PIZZA • Every Sat & Sun afternoon BBQ/Grill Specials • “From Scratch” Salads, Soups, Desserts (760) 765-1004 3 miles west of Julian on Hwy. 78/79
Dine Inside, Outside Take Out Conference Facilities
Over 35 varieties of beer, ale and hard cider
STEAKS • SEAFOOD • PRIME RIB • FULL BAR
•
Showcase Your Restaurant In Our Dining Guide
Mid-Week Dinner Specials
13 Weeks - $175 26 Weeks - $325 52 Weeks - $600 You Can Do It, for Tips!
Breakfast served Friday - Monday Open 7 Days a Week
Chef’s Corner Add Some Pumpkin to Your Pasta
*** My parents taught me honesty, truth, compassion, kindness and how to care for people. Also, they encouraged me to take risks, to boldly go. They taught me that the greatest danger in life is not taking the adventure. — Brian Blessed *** 1. GEOGRAPHY: Which of the world’s oceans has the most islands? 2. GENERAL KNOWLEDGE: What does a helixophile collect? 3. COMPEITIONS: What are the three events that must be completed in an Iron Man Triathlon competition? 4. U.S. PRESIDENTS: Which 1928 presidential candidate and New York governor was nicknamed “The Happy Warrior”? 5. HISTORY: Who was the last American astronaut to go into space alone? 6. MUSIC: What is the easternmost place mentioned in the song “This Land Is Your Land”? 7. LANGUAGE: What is unusual about the word “abstemiously”? 8. LITERATURE: What kind of creatures were featured in the novel “Watership Down”? 9. U.S. STATES: Which state on the Pacific Coast was the first to be admitted into the Union? 10. MEASUREMENTS: How many sheets of paper are in a quire? Answers on page 12
Nothing so vividly illustrates the best of the fall harvest like pumpkins. Their bright orange color is a dead giveaway that pumpkin is loaded with an important antioxidant: beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. To select a pumpkin, look for one with 1 to 2 inches of stem left. If the stem is cut down too far, the pumpkin will decay quickly or may be decaying at the time of purchase. Avoid pumpkins with blemishes and soft spots. It should be heavy, although shape is unimportant. A lopsided pumpkin is not necessarily a bad pumpkin. Figure one pound of raw, untrimmed pumpkin for each cup of finished pumpkin puree. To prepare the pumpkin for cooking, spread newspaper over your work surface. Start by carefully
removing the stem with a sharp knife. If you are planning to roast the pumpkin seeds, smash or drop the pumpkin on a hard surface to break it open. In any case, remove the stem, scoop out the seeds and scrape away all of the stringy mass. A messy job, but it will pay off. You can cook the pumpkin by boiling, steaming, roasting or using the microwave to create your own fresh pumpkin puree. Directions for cooking and preparing pumpkin puree are as follows: Boiling/Steaming Method: Cut the pumpkin into rather large chunks. Rinse in cold water. Place pieces in a large pot with about a cup of water (water does not need to cover the pumpkin pieces). Cover the pot and boil for 20 to 30 minutes or until tender, or steam for 10 to 12 minutes. Check for doneness by poking with a fork. Drain the cooked pumpkin in a colander. Reserve the liquid to use as a base for soup. Oven Method: Cut pumpkin in half, scraping away stringy mass and seeds. Rinse under cold water. Place pumpkin, cut side down, on a large cookie sheet. Bake at 350 F for one hour or until fork tender. Microwave Method: Cut pumpkin
in half, place cut side down on a microwave-safe plate or tray. Microwave on high for 15 minutes, then check for doneness at 1 to 2 minute intervals until fork tender. Preparing the Puree: Allow cooked pumpkin to cool. Remove the peel using a small sharp knife and your fingers. Place pumpkin in a food processor and puree or alternately use a food mill, ricer, continued on page 12