Living in Westminster - Fall 2013

livving in

WESTMINSTER FALL 2013 LIVINGINWESTMINSTER.CO LIV

A DAY IN WESTMINSTER: COME WITH US AS WE EXPLORE THE CITY

FALL RECIPES: PEANUT BUTTER PIE & SCALLOPED CABBAGE

Dr. Katie Short, DC: You Had Me At MMA Fighter

PLUS

* PROFFILLE: ARTISTT CARRRIE SHIPLEY * FALLL FASHHION TRENDSS * SEASSONALL: A STTRESS FREE THANKSSGIVINGG PREP

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WESTMINSTER PROUD: UNIQUE IMAGERY FROM AROUND TOWN 1

FALL 2013

FALL 2013 Directed by Casey Orr Editorial Kelsey Orr, Kimba Orr, Allison Patrick, Bobby Sindorf Creative Director Kaley Rhodes Advertising Sales Brandon Powers Socal Media Manager Kimba Orr Marketing Consultant Nick Rhodes Photography: Kaley Rhodes; Kelsey Orr Contacts: Advertising Information Brandon@MyPelicanMagazine.com Ph: 303-955-5036 ADVERTISING General Inquiries Contact@MyPelicanMagazine.com More Information About Pelican Publications:

CONTENTS

Magazine Publishing, Website Publishing & Marketing Consulting

LIVING IN‘S... Calendars Exploring Your Community

04 07

Pelican distributes LIVING IN DENVER magazines to Denver NEWCOMERS through real estate agents, chambers of commerce and www.LivingInDenver.co.

PLAN YOUR STAYCATION

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Community Gallery PROFILE: AN ARTISTIC LIFE

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Pelican distributes WILDLIFE magazines to WILDLIFE ENTHUSIASTS in Kansas through email subscribers, local businesses and www.

MyWildlifeMagazine.com.

Halloween Safety

FASHION

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Office 1978 South Garrison St #110 Lakewood, CO 80227

HEALTH

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FOOD, ETC. Recipe Workbook

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Local Gallery

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CHOICE: CHIROPRACTORS

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SEASONAL - THANKSGIVING PREP

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www.MyPelicanMagazine.com

© 2013 Pelican Publications, All rights reserved.

No part of this magazine may be reproduced, stored in a retrieval system or transmitted in any form, or by no means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of the publisher.

Connect with us on Facebook / Twitter / Instagram facebook.com/LivingInDenver / LivinginDenver1 / LivingInDenver

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OCT TOBE ER SUNDAY

TUESDAY

WEDNESDAY

THURSDAY

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Upload & organize summer pictures on computer

Wash summer garments to prevent dirt & residue while in storage

Store summer clothing

Start fall garden clean-up

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Add compost to cleared garden to replenish nutrients for next year’s garden

Replace screens with storm windows and doors

Check fire extinguisher: recharge or replace if needed

Apply enzymatic cleaner to all drains for a healthy septic tank and sewer

Rake leaves: add to compost

Plant garlic

Go for a hike to appreciate Fall’s colors

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Clean gutters regularly as leaves are falling more frequently

Columbus Day

National Boss’s Day

Flush the garbage disposal with hot water and baking soda.

Celebrate the season: Invite friends over for hot apple cider and mulled wine

Empty and store terra cotta pots for next season

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Visit a local pumpkin patch

Prepare flower beds for planting alliums and tulips

Check water softener salt drum and replenish salt if necessary.

Scrub outdoor grills and store for Winter

United Nations Day

Buy pumpkins and carve! Try lighting your jack-o-lanterns with glow sticks!

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Cut & stack firewood for cozy nights!

Finalize costume; buy candy for trick-or-treaters

Inspect exterior caulking and replace any that is deteriorating

Happy Halloween!

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MONDAY

FRIDAY

Drain & store garden hoses

SATURDAY

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HOW TO LIGHT A PUMPKIN

Preserve Your Herbs After snipping or pulling your herbs and giving them a light wash, remove lower leaves from the stems and tie the bunch of herbs together close to the top of the stems. Ideally, a bunch should contain no more than 5 10 stems to facilitate ventilation.

Find a dry, warm (not humid), dark and well ventilated place that is out of the way of pedestrian traffic or constant rummaging. The ideal temperature for drying is around 68ºF/20ºC. If you do not have a dark spot in the house, you can try tying paper lunch bags over each bunch and piercing airholes in the bag. This has the added bonus of also keeping the dust off.

Leave the herbs to dry for 1 - 3 weeks. Check them every now and then to see how they are drying - thicker stemmed herbs will take longer. When they crumble they are ready to be taken down. Remove the leaves and bottle them in airtight glass herb jars (or other jars you have around). You can keep the leaves whole, or crush them in your fingers. Label the jar and date it. Store the herbs for up to one year.

FALL 2013

To illuminate a carved pumpkin, string lights are preferable to candles for most designs: Wrap a strand of 20 lights around a glass jar, and secure wires with tape.

Cut a hole in the hollowed-out pumpkin for the cord, and place jar inside. Unplug lights before leaving the house or going to sleep. If using a candle, place it in a glass or votive holder, and cut a hole in the back of the pumpkin for ventilation (or leave the top off ). Battery-operated candles are another good alternative.

NOTEWORTHY DATES, HELPFUL TIPS & REMINDERS

NOV VEMB BER R SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

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All Saints Day

Chop up Halloween pumpkins and add to compost

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Daylight Savings Time ends, don’t forget to turn your clocks back one hour!

Service & winterize cars, update the car emergency kit

Election Day! Get out and vote!

Begin planning Thanksgiving meal; order turkey if necessary

Clean your oven!

Spills and black scars will make your holiday food taste bad!

Harvest collard greens, brussels sprouts, kale and carrots

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Clean up vegetable garden and clear dead plants

Veterans Day

Invite friends & family for Thanksgiving dinner; finalize menu

Check closets for unwanted clothing or coats to donate to a local charity

Flush the garbage disposal with hot water and baking soda.

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Layer compost over cut back perennials to protect from cold weather

Clean out cabinets & check for expired spices and pantry items

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Create a list and finish grocery shopping early

Clean house; wash linens for overnight guests

Pick up some greenery and flowers in fall colors from your local florist

Hanukkah begins at sundown. Prepare cranberry salad and other sides that can be fixed ahead of time

Happy Thanksgiving! Black Friday

Small business Saturday

Arrange flowers for dining table and guest’s bedrooms

Prepare Turkey Florentine with all leftover turkey

Change smoke detector batteries

Set the table

Wash and iron all holiday linens

Leftovers night! Clean out the refrigerator, add a fresh box of baking soda and make room for holiday food!

29 Turkey and cranberry salad paninis

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TASTY LITTLE BIRDS; QUAIL POPPERS ARE A HUNTERS REWARD

November Folklore November take flail; let ships no more sail.

If trees show buds in November, the Winter will last until May. There is no better month in the year to cut wood than November.

Ice in November brings mud in December.

Ingredients: •Jalepeños •Quail breasts •Cream cheese Method: Skin birds, then remove legs at hip joints and filet away breast meat.

Soak the meat in lightly-salted water for about thirty minutes.

Preheat oven to 350 degrees. Split jalapeño peppers in half, figuring one pepper for every two pieces of meat. Remove seeds and core from the inside of each pepper. Press cream cheese into cavity of each pepper and lay a strip of meat over the cheese; fasten with a toothpick.

Lay poppers on a cookie sheet or baking dish, meat side up, and place into preheated oven. Bake approximately 20 minutes, or until the bottoms of the peppers turn brown. Serve with plenty of cold beer! For more visit themeateater.com

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SPEND YOUR DAY IN...

EXPLORE WESTMINSTER WITH EDITOR KELSEY ORR

WESTMINSTER MOR RNIN NG LA ATTE

8:00 AM

AM EXERCISE

9:00 AM The crisp fall air is too enticing to stay inside so we head to Westminster City Park to get some exercise and enjoy the weather. The city park is located at 10455 Sheridan Boulevard on approximately 205 acres of land. The park offers access to regional trails, its own multi-use trail, 18-hole disc golf course, skate park, soccer fields, and softball fields. We make our way around the trails and venture onto the Big Dry Creek Trail to take in the fall scenery.

SH HARE TH THE LO OVE V

Are you exploring Westminster?

Share what you discover! #LivinginWestminster

For our morning jolt of caffeine we head to Zoe’s Coffee at 11225 Decatur Street in the Ranch Reserve Plaza. The coffee shop is fairly new to the area, opening about 18 months ago, but owner’s Judy and Vaughn Pepper are no strangers to the business. A coffee kiosk at the Civic Center was the former home of Zoe’s Coffee where many of the shop’s creations started. The Holy Cow latte, a favorite among most customers, was named after a patron tried this white chocolate, Kahlua and vanilla concoction for the first time.

The latte’s well-deserved name has also started its own tradition that has people saying “Holy Cow!” after their first sip.

The couple will proudly tell you that the shop’s namesake is also their granddaughter and they have recently added Clay’s Cupcakes, named for their grandson, to keep the family feuds to a minimum. Zoe’s Coffee also features sandwiches, pastries, and gluten free food options along with unique gift items throughout the shop.

Armed with our Holy Cow latte and a breakfast sandwich we are ready for our busy day!

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SUMMER 2013 /

A morning in Westminster is literally a walk in the park with a stroll through the city park, coffee from Zoe’s Coffee House, sandwiches from Which Wich & cupcakes from Once Upon A Cupcake.

SWEET TREATS

11:00 AM After our invigorating walk through the trails it’s time to run our next errand. We are in charge of picking up cupcakes for my neice’s birthday party so we venture on to Once Upon a Cupcake at 5680 West 88th Avenue. The little shop of goodies opens at 11:00 AM Tuesday to Thursday and at 10:00 AM Friday and Saturday. We want to arrive early to make sure we get our fantastic cupcakes before any flavors sellout! Flavors change daily and 10-12 different flavors fill the store everyday! I have placed my order a few days prior but I still might need to pick up a few for myself – for research purposes only of course!

The sugary temptation of Once Upon a Cupcake is making my stomach rumble! I think a much needed lunch break is necessary to ensure the cupcakes actually reach the birthday party.

SANDWICH CHO OICES ES

12:00 PM For lunch we are going to Which Wich at 14647 Delaware . This sandwich chain has changed the meaning of “brown bag lunch” while managing to put a unique twist on ordering. For first timers we will give you a rundown of the ordering process. First you choose from the wall of brown bags marked with different types of sandwiches, such as turkey, ham, seafood or classic to name a few. Then grab a bag and a red sharpie to add on your choice of toppings, dressings and preparations. Give your bag to the cashier and your work is done. Our choice has been the same every time at Which Wich and it is a little slice of heaven! We choose Bag #1 for turkey and mark the Thank You Turkey sandwich that has a little bit of Thanksgiving in every bite. We top our turkey, stuffing and cranberry sauce sandwich with caramelized onions and Dijon mustard and – wow! Its like Thanksgiving everyday!

Now its time to take a quick trip home to get freshened up for the my niece’s afternoon birthday party. With cupcakes and present ready I’m off for an afternoon of fun!

EXPLORING WESTMINSTER SPECIAL SHOPPING

2:00 PM For our afternoon birthday activities with family and friends we start at the Butterfly Pavilion at 6252 West 104th Avenue, which is home to over 5,000 animals! The butterfly pavilion oers 4 indoor exhibits along with an outdoor garden and nature trails. The displays mainly feature animals such as butterflies, insects, arachnids, and marine invertebretes. While most animals in the Butterfly Pavilion are invertebretes, or without a backbone, there are some vertebrates, or animals with a back bone. These can be found in the Tropical Conservatory where there are fish, turtles, tortoises, frogs and birds. We leave the Butterfly Pavilion with a new appreciation for the many small wonders around us!

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FUN FOR ALL AGES

3:30 PM Next we head to Westminster Promenade and stop at Fat Cat’s at 10685 Westminster Boulevard. We start out by reserving a couple of the 29 bowling lanes for our group. While we are getting set up we check out the pirate themed glow-in-the-dark miniature golf course and arcade. After making our plan of attack, we are starting to wonder if one afternoon will be enough?

As the afternoon wears down and the sugar high wears off from our amazing cupcakes, we realize that one afternoon is just enough fun for us and we are exhausted. One very happy niece is also proof that the birthday party was a success!

RESERVATIO ONS S, PL LEA EASE

7:00 PM

At the end of the day we still haven’t quite recovered from our busy afternoon and nothing sounds better than having someone else fix dinner! The hearty, Irish inspired fare at The Exchange Tavern is just what we need to recharge our batteries and relax for the evening. A cold Guinness and a Wonderful Wimpy Burger make just the right combination and a perfect end to our day in Westminster.

FALL 2013

>>view more images from our trip to the butterfly pavilion on pg. 14 & 15 >>

Planning Your Fall

STAYCATION THE SUMMER TOURIST SEASON IS OVER

THERE ARE A FEW WEEKS BEFORE THE WINTER TOURIST SEASON BEGINS

THIS IS A PERFECT TIME FOR YOU & YOUR FAMILY TO ENJOY SOME OF THE THINGS THIS GREAT STATE HAS TO OFFER THAT YOU WOULD NORMALLY PASS ON DUE TO BUSY ROADWAYS & LONG LINES.

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“Get Back To Nature”

STAYCATION If you have vacation days that need to be used up, weekdays in the fall are a great time to visit the Denver Museum of Nature and Science. Even if you have been before the ever changing exhibitions will provide something new to educate and wow you and your family. This fall “Mythbusters: The Explosive Exhibition” will open and provide a unique, fun and even hands on look into the experiments and demonstrations from the hit TV show. Of cour urse the he ppopular opul op ular arr “Prehistoric Preh Pr ehis eh isto tori ricc Jo JJourney” our uurrneey aand ndd “Expedition n Ex Expe xpe p diti diti di tionn H ealltth ealt ea th aare rree m course Health” must stops stop ops for for every ever ev eryy ki kkid d (a (and nd llet’s eett’ss fface ace it ac ace iit, t, mo m most ost st aadults duultts too! to too!) oo! o!) !) T The he D he Denver en nve ver M Mu Museum use s of Nature Nat a ur uree an andd Sc Scie Science ienc n e is oone nc ne ooff the th he tto top op m mu museums useeum ums ms in in tthe h ccountry he ount ou nnttry y aand nd iitt is nd i right ri igh ght he here re iin n Co Colo Colorado lo oraado d ffor orr uuss to o eenjoy. nnjjo joy oy.

Keep the nature theme of your staycation going and head to the Denver Botanic Gardens. With plants from all over the world, you are sure to see something you have never seen before. The best Mother Nature has to offer is here and visits always induce a sense of calm and sheer awe of our remarkable ecosystem.

Now that you have seen nature from across the world and through history, it is time to enjoy what we have in our own backyard. Everyone from Colorado knows that the fall foliage here is absolutely breathtaking and many of us take it for granted. Plan a day trip drive to one of our great national parks and soak in the beauty of Colorado in the fall. One of our favorite parks is the newly opened Staunton State Park near Conifer. This 3,800 acre park provides beautiful scenery and great hiking trails and is a great addition to our already wonderful Colorado parks portfolio.

FALL FA F ALL LL 201 20 2 2013 0 01 13

“Sports Lover”

STAYCATION As all sports fans know, fall is the greatest time of the year for edge of your seat game action. Broncos, Buffs and Rams football, baseball playoffs, Rapids soccer; the choices are sometimes overwhelming. Instead of channel surfing, plan a staycation of visiting sports venues.

Whether you are a Buffs fan or a Rams fan, a firsthand college game day experience cannot be topped.

The passion of students and fans is un-paralleled and the atmosphere is always electric. Whether it’s Folsom Field in Boulder or Hughes Stadium in Fort Collins, catching a game is perfect way to spend a Saturday afternoon.

If you are lucky enough to score tickets to a Broncos game, make a day out of it. Denver is known as one of the best tailgating cities in the country and a good tailgate party outside of Sports Authority Field at Mile High is the perfect way to kickoff Broncos gameday.

MANY OF US TAKE OUR GREAT STATE FOR GRANTED. People come from all over the world to visit our museums, national parks, shopping, restaurants, and sporting events. We have endless amounts of entertainment at our fingertips and a growing economy means we will keep adding to that list.

Staycations may lack the glamour of going to an exotic locale, but it just may be the best, most affordable and memorable vacation your family has been on.

October 19th is the Colorado Rapids last regular season home game at Dick’s Sporting Goods Park and whether or not you are a soccer fan this is a sporting event that you must experience in person. The Rapids are in the middle of another excellent winning season, so the crowds are loud and the games are pulsepounding.

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FALL 2013

EXPLORING THE BUTTERFLY PAVILION

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Where do you want to go today?

Let us take you there.

The Regional Transportation District (RTD) would like to welcome you to the neighborhood. The metro area offers many exciting destinations, from arts and culture to restaurants, shopping, sports, entertainment and outdoor activities. And with RTD, it’s easy to get just about anywhere you want to go.

With nearly 150 bus routes, light rail lines, specialty services, and our 16th Street Free MallRide, we provide a convenient, economical, and environmentally friendly way to explore your city.

303.299.6000 rtd-denver.com

Our bus and light rail system operates 365 days a year, 24 hours a day at more than 10,000 bus stops and 40 light rail stations across our communities.

Many of our bus and light rail stations are within walking distance of your home or office. For those who have to drive, RTD offers more than 70 convenient Park-n-Ride locations throughout the metro area. We also offer exceptional web-based tools to keep pace with our passengers’ busy lives.

So whether you’re commuting, meeting friends, running errands, or just exploring the city, trust RTD to get you there safely and on time.

TEXT

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FALL 2013

HALLOWEEN SAFETY Halloween can be a fun and scary time for all ages. Perhaps the scariest part of Halloween is that it can be quite dangerous for children that are not properly prepared or joined by an adult.

by Kimba ORR

A

ccording to a Halloween safety study by Safe Kids Worldwide, twice as many child pedestrians are killed while walking on Halloween than any other day of the year. While we would not want to deprive any anxious trick-or-treaters of their special night we do suggest taking proper precautions. Each year we try to top our last costume creation but it is important to remember that safety must always come first!

When picking out a costume make sure it fits properly and doesn’t hinder movement. If a costume is too long it may cause trick-or-treaters to fall down or stumble, which is especially dangerous when crossing the street We suggest using non-toxic face paint instead of wearing a mask to ensure that your child will be able to see their surrounding clearly. If you choose to go with a mask be sure it fits properly and is easy to see out of.

Another way to ensure your Halloween is a safe one is to make sure trick-or-treaters can be easily seen by motorists.

Try adding in some reflective tape to the costume, shoes, or candy bag of your little monster. Give your goblins a creepy glow by sending them out with a glowstick. They can be carried or worn as a necklace, but remind kids not to break them open or chew on the glowsticks because the liquid can be hazardous. A lightweight flashlight is also a good idea; just add fresh batteries and they are ready to go!

Feed your child a snack or a light meal before leaving on their Halloween adventure to reduce the tempation of sampling every piece of candy right away. Adults should always

check all treats first to make sure they have not been tampered with and are safe to eat. Any candy without a wrapper should be thrown away along with any candy that has wrappers that appear old, torn or faded. Homemade gifts are nice but if you don’t know the person giving these special treats it is best to be cautious before consuming!

The popular hours to trick-or-treat are from 5:30 to 9:30 p.m. Go with your child if he or she is under the age of 12. If you aren’t able to go make sure there is a responsible adult with them. If they are over the age of 12 and want to go with friends, encourage them to stay in a group. Be sure to remind trick-or-treaters of all ages to follow a few safety rules before starting their night. These rules include, going to the intersection to cross the street, obeying all traffic signals, and staying on the sidewalks whenever possible. Remember to NEVER dart between parked vehicles or into the street without checking for traffic.

There are several things for motorists to consider as well on Halloween. When driving, enter and exit driveways and alleys slowly and with caution. Watch for pedestrians in residential neighborhoods and be sure to turn on your headlights early. If you are driving with a costume on the same rules apply! Be sure you can see clearly and your movements are not restricted. This may seem like a lot of things to remember but by putting safety first we can make it a very happy Halloween for everyone!

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FALL 2013

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start your personal DENVER art collection: cut these 8x10 fine art photos along the dotted line and fit in your favorite frame: curated by kbr gallery

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FALL 2013

profile

THE ARTISTIC LIFE OF MULTI-TALENTED CARRIE SHIPLEY: A MORRISON BASED ARTIST CREATING MYSTICAL PAINTINGS, TATTOOS, & MUCH MORE

WHERE YOU CAN FIND HER

Some of Carrie’s most recent work includes a collection of goddess inspired painting commissioned by a local beauty salon and an outdoor sign for Morrison’ Rock N’ Roses boutique. When driving by the Morrison Holiday Bar two of Carrie’s original paintings can be seen on the windows above the main level awning.

Carrie will also design a one-of-a-kind tattoo for you, and enjoys drawing women and nudes.

Landscapes, portraits, and henna inspired art are also ‘on her palette’, as she says. She creates artisan jewelry, one- of- a -kind handbags and personal accessories, and also likes to rework vintage clothing.

Contact her @ ces.ship@gmail.com or find her on LinkedIn: Carrie.E.Shipley

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C

Carrie Shipley is an artist from Morrison, CO. You get a hint of her passion for the arts as her eyes light up while talking about her works, history and promising future.

Her mom knew she was an aspiring young artist when she was

FALL 2013

only five. Carrie’s dad brought her home from kindergarten, but he had to run an errand and when Carrie’s mom came home Carrie had painted the entire sliding glass door, proudly displaying her art work. Carrie was quick to show her mom that it would wipe right off! From

that day on, her mom would let her paint the door so everyone could see from the inside and out just how talented young Carrie was.

After graduating high school, Carrie left her longtime home in Southern Indiana to continue

PROFILE: AN ARTISTIC LIFE

pursuing her passion for art at the Maryland Institute College of Art (MICA) in Baltimore, Maryland, where she majored in Fibers. She continued her education at the Rocky Mountain College of Art and Design (RMCAD) in Denver, Colorado majoring in Illustration and Art

Education. Carrie moved to Morrison and accepted a job in Lakewood at a Jeffco school teaching Jr. High art. Carrie says, “The children were wonderful to work with, helping them discover their hidden talents was very rewarding.”

For the past year Carrie has filled her time as a freelance artist, providing mixed media art in the Denver metropolitan area. She has continued to thrive through her art and the popularity of her work has spread quickly by mere word of mouth. When given the choice, Carrie prefers

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FALL 2013

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to work with ink and watercolor, even though she feels that watercolor is sometimes overlooked. While at art school, oil and acrylic classes were readily available but watercolor classes were harder to find. The technique can be difficult but she feels it should be appreciated in the same way. Carrie uses her love of watercolers in staining archival rag paper and canvases,

which creates depth in the backgrounds of her work.

Carrie has recently been given a very exciting opportunity to once again showcase her talents. She has been asked by the Robin B. Gallery in Chicago to be one of thirty artists to showcase their work at their ‘Grand Opening’. The “Celebrate Chicago!” exhibit opens Thursday, October

3rd at 6pm, and will feature works of each artist represented by Robin B. It will give the community a oneon-one opportunity to personally meet the artists behind the creative expressions of what Chicago means to them.

Carrie’s personal showing will be at the museum in May, 2014 where she will be in attendance to meet collectors and discuss her art.

BY KIMBA ORR

FALL 2013

PROFILE: AN ARTISTIC LIFE

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fashion

SEASONAL WEAR: 5 FALL TRENDS YOU SHOULD TAKE NOTE OF RIGHT NOW; CARING FOR YOUR SWEATERS, DARK DENIM, SCARVES & LEATHER

FALL LAYERS

The time for piling on clothes has arrived and, with that, the dreaded fear of looking like an urban Eskimo. But staying warm doesn’t have to equal feeling unwieldy.

Bundle up in style with sleek separates and laid-back accessories.

Pile On Thin Layers Several layers of body-conscious knits, plus a neck-warming scarf, can be as cozy as your favorite chunky fisherman sweater. A waist-cinching belt finishes off the slenderizing look.

Trade Your Coat For A Cape Give yourself a break from your everyday winter coat and trust a chic wrap-around to keep the cold air out.

Balance With Sophisticated Accessories Gorgeous black boots are a winter style must-have — period. Wear your heaviest of sweaters, and scarf, and hat, but tuck your pants into sleek boots — even Elle Macpherson’s fringe feels sophisticated — and your heavier top-half will immediately be balanced out.

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Right: Velvet by Graham and Spencer Ponte Tindall skirt in Charcoal, $84.00, velvet-tees.com.

Left, clockwise: AG Jeans The Coated Biker Jacket in Black Slick, $295.00, agjeans.com; Butter London Nail Lacquer in Thames, $15.00, butterlondon.com; Rachel Zoe Silk Jane Blouse in Black/White, $400.00, farfetch.com; Frye Carson Heel Oxford in Camel, $198.00, zappos.com

1. Ponte Whether it is a classic pencil skirt, a slim fitting little black dress or a pair of skinny black pants Ponte is fall’s “it” fabric and is showing up everywhere. Typically made from a soft, stretchy blend of nylon, rayon and spandex this sturdy stretch knit fabric works like a charm to lift, shape and smooth. As a bonus it is incredibly durable and easy to care for making any ponte piece a must-have for the season!

2. Black and White This fall, bold geometric prints in stark black and white are right on trend. Invest in printed separates that can easily be mixed and matched with classic closet staples. Pair a pretty chevron striped blouse with dark denim or match a boldly striped maxi skirt with a denim shirt and leather boots for a fun, casual day look.

SEASONAL WEAR: FALL TRENDS

BY ALLISON PATRICK; DRAGONFLY BOUTIQUE With temperatures starting to cool and the leaves starting to turn new trends are beginning to emerge for the coming fall fashion season. While we all have our favorite pieces that we go to year after year we are also always looking for the next best thing to add to our wardrobe. Here we countdown the five biggest trends of the season that will not only have you looking stylish but will also be versatile enough to pack away for next season along with the rest of your fall favorites:

3. Coated Denim and Faux Leather Details From coated denim pants and jackets to faux leather trimmed tees and tanks this season you can get the luxe look of leather without the staggering price tag. A coated denim moto-jacket combines two of the season’s hottest trends and makes it to the top of our must-have list!

4. Oxfords and Brogues These classic menswear shoe styles are getting a seriously feminine makeover for fall. From classic lace-up oxfords setting atop a stacked heel to funky metallic wing-tips on brightly colored soles, one of fall’s biggest shoe trends is taking a note from the boys. This trend is easily dressed down with denim and a chic button-up or dressed up with patterned tights, a pencil skirt and a silky blouse. *We love the Frye Carson Oxford Heel in Camel http://www.strutdenver.com

5. Emerald Green Whether you’re investing in a pair of stunning emerald green earrings or a silky green blouse make sure to pick up at least one statement piece highlighting this season’s biggest color trend. Go bold with an emerald green leather bag or make a smaller statement with shimmering green nail polish. *Try Butter London Nail Lacquer in Thames

FALL 2013

FASHION: CARING FOR FALL STAPLES

Cool Weather Wear & Care Your favorite fall staples will look better and last longer when you take time to care for the garments & accessories seperately.

KNITS & SWEATERS Remember that delicate knits and sweaters are best left folded. Many knits can “grow” or stretch on the hanger so designate a spot in your dresser for items that need to be folded. When dressing for the season make sure to save your jewelry for last. Knits are easily snagged by even the most delicate of chains so take extra caution to ensure that your best baubles don’t snag your favorite cardigan. Finally, invest in a pill remover. This handy little tool removes pesky sweater pills in one simple swipe and will bring new life to even the oldest of sweaters.

DARK DENIM Always wash your dark denim inside out, in cold water and with like colors. Darker denims are heavily saturated with dye so with a new pair you want to wash at least once before wearing to avoid the dye transferring to lighter colored fabrics. With all denim it is best not to dry them in the dryer – heat not only breaks down the stretch but also weakens the cotton fibers (in short, it will reduce the life of your favorite pair of jeans) but especially in the case of dark denim avoid the dryer to preserve their rich, dark color.

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SCARVES Most days scarves are a quick, finishing touch to an outfit that we simply wear from point A to B and, therefore, do not need to be laundered daily. I recommend picking up an at-home dry cleaning bag to toss your scarves into when they need a little freshening up. Many scarves are made from delicate, dry-clean only fabrics and this is an easy and aordable method to keep your scarves looking fabulous all season long.

LEATHER BOOTS & SHOES Visit your local shoe store and stock up on weather-treatment spray for your leather boots and shoes. We recommend Nikwax Fabric and Leather spray that waterproofs any shoe in seconds. Many specialty stores also carry similar sprays that can be used on rubber boots as well as boot deodorizing sprays that will keep your favorite pairs smelling like new.

FALL 2013

TRENDS FOR MEN: STRAIGHT FROM THE RUNWAY COZY AND STYLISH CAN GO TOGETHER ADD IN A FEW OF THESE TIPS AND LOOK SHARP ALL SEASON LONG STATEMENT SCARVES As big as a blanket or twisted up and knotted tight, a bold neckwear choice can make or break an ensemble.

CAMO From traditional bright green and olive tones to deconstructed interpretations of the print, camo has officially traveled from the runway to the streets.

PLAID The on-again, off-again love affiar with plaid is in full swing - try it in everything from hats, bags and ties to socks, scarves and jackets.

BURGUNDY A trend that was all over the runways and embraced in subtle ways like shoes and accessories, as well as statement-making pieces like coats.

health

CHANGE UP YOUR CURRENT TRAINING ROUTINE BY INCORPORATING TRAIL RUNNING & TAKE ADVANTAGE OF INCREDIBLE COLORADO BEAUTY

TOP 5 TRAIL TIPS

1. WEAR RUNNING SHOES - they provide additional grip and foot security.

2. REMEMBER WATER! Or use a hydration belt.

3. TAKE A RUNNING LIGHT - don’t be caught on a trail when it gets dark.

4. TAKE A WINDBREAKER - the temperature can change quickly on the trails.

2. CARRY YOUR CELL PHONE - for those “just in case” moments.

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FALL 2013

HEALTH: TRAIL RUNNING

TIME FOR A CHANGE: TRAIL RUNNING

H

ave you been looking for a way to change up your current training routine? Try using one of the great assets Colorado provides by incorporating trail running into your training routine and break up the monotony of always training on a gym track, treadmill, or pavement. Trails are a great place to run or hike and have several distinct advantages compared to running on the pavement. Some of the obvious benefits include the great scenic views and a break from the daily grind in the city.

The first major benefit of trail running is that trails offer natural impact absorption which means you are not putting as much force on your body when you are running compared to pavement which does not offer any impact absorption. When you are running every time your foot lands you are placing about 3 times the force of your body weight on your heels. This can quickly add up to a lot of excess force on your body and build into an overuse injury, soft tissue injury, or possibly a fracture.

The second major benefit of trail running is the improved air quality.

When you are on the trails you will have a break from the pollution produced by cars which most likely surround you if you are running in the city. The amount of air contaminants are generally less along the trails and this can make it easier for you to breath. These are just a couple of the great benefits you can experience if you transition to include trail running in your exercise routine.

You will more than likely fall in love with trail running if you do it regularly, and that’s ok. There are great options for continuing your training with trail running clubs or even trail races. If you do enjoy the trails and decide you want to compete at a trail race the XTERRA Colorado trail run series is a great place to start. This series includes a 5k, half marathon, and full marathon, which will accommodate all levels of runners. The XTERRA Colorado trail run series has four races in the 2013-2014 seasons.

Make sure you consult your health care provider if you have never ran, or you are looking to begin a training routine to make sure you’re healthy and ready to take on the majestic Colorado trails.

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SUMMER 2013 / PETS

FRONT RANGE AD

LIVING IN GOLDEN/ SUMMER 2013 FALL 2013

food, etc.

FAVORITE FALL RECIPES: PERFECT FOR... TAILGATING; THE HOLIDAY TABLE; COLD NIGHTS; EARLY MORNINGS; THE SWEET CRAVING; HAPPY HOUR

MUSHROOM SOUP

Nothing warms the soul like a hot bowl of rich, earthy soup; this one is so good we recommend doubling the batch right from the start. approx. 4 servings 4 Tbsp butter 2 C. chopped onions 1 lb sliced fresh mushrooms 2 C. chicken broth 1 Tbsp paprika 1 Tbsp soy sauce 1 tsp dried dill weed 1 C. heavy cream (whipping) 1 tsp salt 1 dash fresh ground pepper 2 tsp lemon juice 1/3 C. sour cream Melt butter over medium heat, using a large pot. Add onions and saute for 5 minutes.

Add mushrooms and saute for 5 more minutes. Stir in the chicken broth, paprika, soy sauce and dill weed. Reduce to low, cover and simmer 15 minutes. Pour heavy cream into soup and blend well. Simmer, covered, for 10 more minutes. Stir in salt, pepper, lemon juice and sour cream. Heat through for 4 or 5 minutes. Serve with warm, crusty bread to help “scoop” all the creamy goodness from your bowl.

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SUMMER 2013 / DESIGN

sweet cravings...

Peanut Butter Pie happy hour...

Chorizo Stuffed Mushrooms

FALL 2013

PERFECTLY COOKED FENG CHICKEN SHUI

happy hour...

Fresh Seven Layer Dip tailgating...

Salami Bites

4 43 3

the holiday table...

Scalloped Cabbage

FALL 2013

FOOD, ETC.: FALL FAVORITES

tailgating...

SECRET SANDWICH SAUCE Imperative to a good season is plenty of finger-licking food that’s easy to handle while giving high fives and enjoying a cold beer. An easy and affordable game staple is the classic hamburger. Already loved by young and old, we have an accessory to your bun that will elevate your average burger to one of winner status, securing your win as football food champion and satisfying even the most critical of tailgaters. Be sure to allow chilling time for this special sauce, and don’t let it sit outside more than 1 hour. If you have a group, double the recipe as this serving is about 3/4 of a cup, perfect for topping 6 - 8 burgers. Also a great dipping sauce, serve it with anything fried, cheesy or made of sausage.

1/2 C. real mayonnaise 2 Tbsp. prepared french dressing 4 tsp. sweet pickle relish 1 Tbsp. finely chopped onion 1 tsp. white vinegar 1 tsp. granulated sugar 1/8 tsp. salt Combine all ingredients and mix until smooth. Refrigerate at least 1 hour before serving. Slather on both top and bottom buns.

the holiday table...

FRESH CRANBERRY SALAD Ditch the can of molded gelatinous goo and upgrade your cranberry salad to a level worthy of side dish status. Fresh, fruity and nutty, you will want to make it everytime you have a bird on the table. This salad makes a large bowl; enough to serve 14 a generous portion, and requires 24 hours to set up, so don’t wait until the last minute.

Still have leftovers? Eat it as a salad, or spread it on bread with your turkey sandwich.

12 oz bag fresh cranberries 2 pkg. red jello, your choice 2 C. boiling water 1 C. cold water 1.5 C. granulated sugar 1 orange, + 1/4 of the orange peel 3 apples, chopped 1/2 C. chopped walnuts or pecans 2 C. crushed pineapple, drained Dissolve the jello in boiling water, add cold water and refrigerate until it becomes thick and syrupy, but not solid. While the jello is setting, grind the cranberries, apples, orange and 1/4 C. orange rind. Stir together and add sugar; let this stand 5 minutes. Add chopped nuts and pineapple, stir. Combine the fruits and nuts mixture with the jello and refrigerate overnight.

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RECIPE WORKBOOK Utilize this recipe workbook to create incredible dishes that will soon become your family’s favorites and earn a spot in your recipe collection.

for the holiday table...

SCALLOPED CABBAGE

Creamy, crunchy goodness warms your heart and upgrades the vegetable dish; it’s so good they may not even realize they’re eating cabbage! approx. 8 servings 1 head green cabbage, chopped 8 Tbsp butter 4 Tbsp flour 3 C half & half 1 C. Velveeta, cubed 1 C. torn bread crumbs

3 Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour 4 Remove your dough from the bowl and knead in an additional ½ cup of flour. Knead 10 to 15 times, making sure the flour is well incorporated.

5 Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.

6 Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.

PUMPKIN PIE CRUNCH

1 Preheat oven to 350 degrees. Boil the chopped cabbage in water 5 minutes, drain immediately and run under cold water to stop the cooking process.

This recipe may just take the place of traditional pumpkin pie. Beware, you will be tempted to throw it together more often than holiday time.

2 Melt 4 Tbsp of the butter over medium heat; when melted add in the flour, whisk until combined and a rich brown color. Slowly pour in the half & half, stirring constantly. When mixture starts to thicken, remove from heat.

1 (18 ounce) package butter cake mix 1 (16 ounce) can solid pack pumpkin 1 (12 ounce) can evaporated milk 3 eggs 1 1/4 C. sugar 2 tsp pumpkin pie spice 1/2 tsp salt 1 C. pecans, chopped 1/2 C. butter, melted whipped topping

3 Add the cubed Velveeta and stir until smooth.

4 Combine the cabbage and cheese sauce, pour into a medium casserole dish.

4 Top with torn bread crumbs, dot with remaining 4 Tbsp. butter & bake at 350 degrees for 25 min. or until the top is slightly brown and crunchy.

1 Preheat oven to 350 degrees, grease the bottom of a 9x13x2 baking dish.

2 Mix the pumpkin, milk, eggs, sugar, spice and salt in a bowl and pour into baking dish.

HAWAIIAN ROLLS

Put something different in the bread basket this year and watch them be devoured.

6 C. all-purpose flour, plus 1/2 C, divided 3 eggs 2 C. pineapple juice, room temperature 3/4 cup sugar 1/2 tsp ginger 1 tsp vanilla 2 (1/4 ounce) envelopes yeast 1/2 C. (8 tablespoons) butter, melted 1 Preheat oven to 350 degrees. In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter 2 Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in FALL F FA AL LL L2 20 201 2013 01 01 13 3 one at a time, mixing well. the yeast packets,

3 Sprinkle the dry cake mix over the pumpkin mixture; top with chopped pecans and drizzle with 1/2 C. melted butter.

4 Bake for 50-55 minutes, or until golden brown check it after 45 min

for happy hour...

SALAMI BITES

Fast and easy, these pack a lot of flavor!

Sliced salami Cream cheese 1 jar pepperocini peppers 1 Spoon 1 Tbsp of cream cheese into the center of salami, top with a pepper and fold over, adding another on top and securing with a toothpick.

COLORADO CHEESE DIP

Originally “Charleston Cheese Dip” from Trisha Yearwood, we modified it to our liking and named it for our great state. approx. 8 appetizer servings 1/2 C. real mayonnaise One 8-ounce package cream cheese, softened 1 C. grated Monterey Jack cheese 1/2 cup grated sharp Cheddar cheese 3 green onions, finely chopped 1 dash cayenne pepper 20 butter crackers, crushed, such as Ritz 8 slices bacon, cooked and crumbled Corn chips, crackers or bagel chips, for serving 1 Preheat oven to 350 degrees.

2 In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.

3 Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

for tailgating...

CHORIZO MUSHROOMS

Chorizo is a variety of heavily seasoned sausage, either cured or fresh, that is common in Spanish and Mexican cuisine. We use it to bump up a stuffed mushroom. approx. 20 appetizers 1 pkg, of Chorizo 20 large button mushroom caps, stems removed 10 of the mushroom stems, chopped finely 1 C. bread crumbs 1 C. Monterey Jack cheese 3 green onions 1 Preheat oven to 375 degrees. Cook the chorizo over medium-high heat until cooked through, 7-8 minutes.

2 Mix the cooked chorizo with chopped mushroom stems, cheese, bread crumbs and onions. Stuff into cavity of mushroom caps, allowing some to sit on top.

3 Cook for 20 minutes, or until heated through and cheese is melted.

SEVEN LAYER DIP UPGRADED

This popular, mexican-inspired appetizer has long been thrown together and scooped up with chips. Fresh ingredients elevate our dip to a new, and better, level. this makes an extra large plate of dip, serving approx. 20 as an appetizer 1 large can refried beans, or two 15 oz. cans

16 oz. container sour cream 1 pkg. taco seasoning 4-5 fresh tomatoes, chopped 4-5 ripe avocados 2 tsp fresh lime juice 2 cans olives, chopped 2 C. blended co-jack cheese

2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 3/4 C. red wine 3 heaping Tbsp all-purpose flour 2 quarts beef broth 1 baguette, sliced 6 slices mozzarella, or white cheese of choice

for sweet cravings & perfect endings...

1 Spread the refried beans onto your platter.

1 Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

Pastry for single-crust pie (9 inches) 3/4 C confectioners’ sugar 1/2 C. Creamy Peanut Butter, + 1/4 C. divided 2/3 C. sugar 3 Tbsp cornstarch 2 Tbsp all-purpose flour Dash salt 3 C. 2% milk 3 egg yolks 2 Tbsp butter 1 tsp vanilla extract MERINGUE: 3 egg whites Dash cream of tartar 1/4 cup sugar

2 Combine the sour cream with taco seasoning and spread over the bean layer.

3 Mash the avocados with a fork and sprinkle with a dash of garlic powder, stir in the lime juice and spread over the sour cream mixture.

4 Add the chopped tomatoes and olives, top with cheese; serve with corn or tortilla chips.

for turkey leftovers...

TURKEY FLORENTINE

A complete, one-dish meal that will serve a family of 4 several times over.

4-5 C. leftover turkey or chicken, chopped 2 (10 oz) boxes frozen, chopped spinach 1 box couscous, prepared as directed 2 (10 3/4-ounce) cans condensed cream of mushroom soup 1 C. mayonnaise 1 C. sour cream 2 C. grated sharp Cheddar 1/2 C. dry white wine 1/2 C. freshly grated Parmesan 1/2 C. soft bread crumbs 6 Tbsp butter 1 Preheat oven to 350 degrees. Thaw and drain the frozen spinach.

2 Mix the turkey, spinach, couscous, soup, mayo, sour cream, Cheddar and white wine together; pour into a large, greased casserole dish.

3 Mix the breadcrumbs and parmesan; sprinkle over turkey mix. Dot with butter.

4 Bake for 30 minutes, or until bubbly.

for cold nights...

FRENCH ONION SOUP

Nothing warms the soul like a hot bowl of rich, earthy soup; the bread and cheese on top provide an all-in-one meal for a night by the fire. approx. 4-6 servings 1/2 C. unsalted butter 4 onions, sliced 2 garlic cloves, chopped

2 Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste 3 Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

4 When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Top with cheese and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the cheese croutons on top.

for early mornings...

SAUSAGE GRAVY KOLACHES

These bundles of joy are easy to prepare the night before, reheat in the morning, wrap several in foil and take them with you: a complete hand-held meal! approx. 18 kolaches Rhodes’ frozen white roll dough (18 rolls) 1.5 lbs sausage 2 pkg. sausage gravy mix 3 C. milk 1 Preheat oven to 350 degrees. Thaw rolls according to package directions.

2 Cook the sausage over medium-high heat until cooked through. Sprinkle gravy mix over the meat and stir. Add milk, one cup at a time, stirring constantly.

Reduce heat to medium and continue to stir until mixture is a very thick consistency.

3 Flatten each ball of dough and roll to 1/4” thickness.

Pile 2 Tbsp. of filling into the center of each; pull up the sides and pinch together to create a nice secure package.

4 Grease a cookie sheet and bake the kolaches until golden brown, about 15 minutes. Brush the tops with melted butter and either enjoy immediately or let cool and wrap in foil for tomorrow’s breakfast-to-go. Remember to remove the foil before microwaving!

PEANUT BUTTER PIE

For a sweet tooth, nothing satisfies faster than a creamy, indulgent homemade pie. This one is an all-time favorite here at Living In.

1 Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

2 Meanwhile, in a small bowl, beat confectioners’ sugar and peanut butter until crumbly, about 2 minutes. Set aside.

3 In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth.

Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

4 Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter, vanilla and 1/4 C. peanut butter.

5 Sprinkle 1 cup peanut butter mixture over crust.

Pour hot filling over top.

6 In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.

Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.

7 Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour

4 47 7

Nonstop service to almost anywhere ...well, maybe not the moon.

It’s all about access and choice, isn’t it?

From Denver International Airport, major airlines give you nonstop access to more than 160 destinations in the United States, Canada, the Caribbean, Costa Rica, Europe, and Mexico.

And if you’re flying to a major city—whether for business, a vacation, or simply to see friends or family—you want the ability to choose a carrier and a flight that suits your schedule.

Denver International Airport offers you major routes that are served by more than one airline several times a day. What could be more convenient?

FALL 2013

www.flydenver.com

49

LIVING IN GOLDEN/ SUMMER 2013 FALL 2013

choice

LIVING IN... EXPLORES THE PRACTICE OF CHIROPRACTIC; LEARN THE HISTORY; DISCOVER THE CHOICE CHIROPRACTORS IN YOUR COMMUNITY

CHIROPRACTORS

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FALL 2013

CHOICE: CHIROPRACTORS

HISTORY OF CHIROPRACTIC During his time as a magnetic healer, DD Palmer started to theorize that the nervous system was the primary internal factor that alters a person’s health, and with this thinking, the study and practice of chirpractic was born.

by DR. ROBERT SINDORF, DC

D

aniel David Palmer, better known as DD Palmer started chiropractic in 1895. DD Palmer had always been interested in the human body and practiced magnetic healing in Davenport, Iowa. During his time as a magnetic healer DD Palmer started to theorize that the nervous system was the primary internal factor that alters a person’s health.

The first spinal manipulation was performed on September 18th, 1895. At DD Palmers store the janitor, whose name was Harvey Lillard, was deaf and had been deaf for 17 years. DD palmer found out that Harvey Lillard had a large lump in his back and this lump occurred around the time he was lifting something heavy which then resulted in Harvey instantly losing his hearing. Now was the time for DD Palmer to test his theory that a malpositioned vertebra could affect the spinal nerves and in this case alter Harvey Lillards ability to hear. DD Palmer used his hands to reposition the vertebra and Harvey Lillard shortly afterwards regained his hearing.

After treating Harvey Lillard, DD Palmer was even more convinced the spinal nerves control the body and that repositioning a vertebra could take pressure off the nerves and allow the body to function the way that it was designed too. Another patient of DD Palmer, Rev. Samuel Weed, named chiropractic by combining two greek words. Cheiro which means hand, and praktikos which means practical or do; when these two words were put together it formed the word chiropractic which means “done by hand”.

Within one year of helping Harvey Lillard, DD Palmer opened up his first school. With the help of Solon M. Langworthy they brought Chiropractic into a science and a discipline. DD palmer later sold his school to his son BJ Palmer and the school flourished. In the 1920’s his college had an enrollment in the excess of 1,000 students.

Currently Doctors of Chiropractic undergo a rigorous and challenging post graduate education. After completing a bachelor’s degree, Doctors of Chiropractic then attend a 4 year graduate program at an accredited chiropractic college. This education requires a minimum of 4,200 classroom hours and approximately 555 hours of adjustive technique courses. They must also pass 4 sets of national board examinations and a physiotherapy national board exam.

Just like all medical fields doctors of chiropractic have many specialties and multiple post doctorate areas of study.

Doctors of Chiropractic can get post doctorate certifications in veterinary chiropractic, rehabilitation, sports physician, spinal trauma, and sport science. Doctors of Chiropractic can further go into Diplomat programs which require an additional 3 years of course work before they are board certified in: acupuncture, clinical nutrition, radiology, neurology, diagnosis and internal disorders, orthopedics, rehabilitation, sports physicians, family practice, and pediatrics. With so many specialties in chiropractic it is important to know what specialty you are looking for and how the doctor may benefit you best.

about the author: These articles were written exclusively for the Living In... magazine publisher by Dr. Robert Sindorf who practices in the Kansas City area.

Dr. Sindorf clients include a professional baseball team, multiple professional athletes, USATF National Champions, and multiple amateur athletic clubs.

Dr. Sindorf has a Doctorate of Chiropractic from Cleveland Chiropractic College, a Masters of Science Degree in Anatomy and Physiology Instruction from New York Chiropractic College and a Bachelors of Science Degree in Kinesiology from Kansas State University.

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5 things to consider when looking for a new doctor of Chiropractic:

about a doctor and their clinic by using the Internet.

Make sure you look up their website and find out what kind of experiences others have had at their clinic. I always advise people to look for a testimonials page because this will give insight to what conditions are commonly treated at their clinic.

These conditions can range from spinal complaints, TMJ, headaches, nerve entrapments, athletic injuries, pregnancy, dietary problems, or musculoskeletal pain.

1. Know the doctor’s specialty and what you need:

4. Feel comfortable with the staff:

Just like all health fields doctors of chiropractic have specialties. These may range from sports medicine chiropractors to chiropractic internists. If they are a sports chiropractor they will be very well skilled in dealing with muscles, joints, and proper rehab exercises.

If your Doctor is an internist they will be more inclined use supplements, diet, and joint manipulation to benefit you and your health.

It is important to feel comfortable with your doctor but make sure you are also comfortable with the front desk staff. You will spend time working with them and talking to them every time you come into the clinic. The front desk will work with you when you check in and answering any insurance or office charge questions. You want to feel comfortable no matter who you are talking to in the clinic.

2. Get a referral if possible: A medical referral is a great thing. It can come from another medical field or from a friend or family member that has had a great experience with their doctor. The referral can help you feel more comfortable when you are going to the doctor for the first time. It can also help you to make sure you are going to the correct doctor of chiropractic for your specific condition.

3. Research the doctor: The world today has made it very easy to have all of the information that you need FALL 2013

5. Understand your charges at the office: Financial obligation is always a portion of your office visit that you may or may not feel comfortable with.

Therefore, it is important to completely understand what charges you are responsible for at each visit. Make sure if you don’t understand the charges that the front desk staff takes the time to completely answer these for you.

If you have insurance it is important to make sure your doctor of chiropractic is in network with your insurance company.

KEEP UP WITH US: livingindenver

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CHOICES IN WESTMINSTER

CHIROPRACTORS Dr. KATIE SHORT, DC

Choosing a holistic approach to healthcare has become a rising trend among Westminster residents and the most common form of holistic health care in Westminster is provided by chiropractic care. To help Westminster residents make informed choices about chiropractic care, this edition of Living in Westminster includes two articles on The History of Chiropractic Care and How to Select Your Chiropractor.

Westminster residents are health oriented and progressive. This makes chiropractic care a natural philosophical fit for many Westminster residents.

The holistic nature of chiropractic care usually includes an emphasis on a healthy lifestyle including FALL 2013

exercise, nutrition and preventative care.

Westminster residents are very active and many participate in mountain sports which sometimes results in injuries. Treatment of injuries with chiropractic care is a well-respected and essential part of unified medical treatment that often includes other medical professionals.

The Westminster chiropractic community includes approximately 10 clinics. In addition to chiropractors, these clinics are often staed with massage therapists, nutritionists and acupuncturists. The Living in Westminster magazine is a lifestyle magazine and we are pleased to provide you with a peek into the life of Dr. Katie Short.

CHOICES IN WESTMINSTER: CHIROPRACTORS

DR. KATIE SHORT, CHOICE CHIROPRACTOR You Had Me At MMA Fighter...

T

o mangle a line from the Jerry McGuire movie, “You had me at MMA fighter”. It is fascinating that Dr. Short’s clinic sponsors MMA fighter Todd Meredith of Broomfield. Although fascinating, the connection of this sponsorship by Dr. Short’s clinic was not obvious at first.

However, after a little research into Mr. Meredith, it became apparent that Dr. Short’s sponsorship of this MMA fighter was entirely consistent with her philosophy regarding family and fitness. First, Mr. Meredith is an elementary school teacher. Those who teach our children during their formative years are important to families and Dr. Short’s practice has a large family clientele. Second, Mr. Meredith participates in Cross Fit, a vigorous fitness program used by many MMA fighters. Fitness is critical to chiropractic care so fitness is important to Dr. Short’s practice.

As you might expect from an MMA fighter sponsor, Dr. Short participates in Cross Fit. And, as you might expect from a mother and step mother to three boys, Dr. Short’s sporting life extends to water sports, soccer and motorcycling.

Dr. Short is a Westminster native and her family continues to live in Westminster. Dr. Short adopted her mother’s propensity for a natural lifestyle which sparked her interest in medical care which did not rely on drugs. Chiropractic care was a natural fit for Dr. Short because it is a form of natural health care that focuses on treating a patient without the use of drugs or medicines. Dr. Short appeared destined to become a chiropractor from before she was born. Her mother had a herniated disk when pregnant with Dr. Short so she relied on chiropractic care for relief instead of drug treatment. After Dr. Short was born she could only nurse on one side, so she received chiropractic adjustment when 2 weeks old which remedied the problem.

Dr. Short’s sister, Jessie Maxwell, was also influenced by the natural lifestyle practiced in their home. Ms. Maxwell joined Dr. Short’s practice as an acupuncturist after earning a Master in Science of Oriental Medicine degree from Southwest Acupuncture College and interning at the Heilongjiang Hospital in Harbin, China. Ms. Maxwell is certified as a Diplomate in Acupuncture by the National Certification Commission for Acupuncture and Oriental Medicine.

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chiropractor profile local

LIVING IN GOLDEN/ SUMMER 2013 FALL 2013

seasonal

LIVING IN... CONTRIBUTOR & LIFE-LONG COUNTRY COOK KIMBA ORR TAKES US THROUGH A STRESS-FREE THANKSGIVING PREPARATION; TRIVIA!

ENJOY THE HOLIDAYS STRESS FREE Is this your first Thanksgiving meal to prepare?

Are you stressing out at the thought? Let us help you plan a day you can enjoy along with your guests.

EARLY NOVEMBER Plan your menu. Turkey is the traditional meat so if you want a fresh one order it now. Frozen turkeys will be on sale for the holidays, so take advantage of the specials.

Just remember that a frozen turkey takes 4 to 5 days to thaw safely in the refrigerator so plan accordingly and don’t wait until the last minute to shop.

Go to your local florist to order any center pieces you might want for the holiday. Florists are very busy this time of year so plan ahead.

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4 DAYS OUT

Start defrosting the turkey in the coldest part of the fridge.

Start making your shopping list. It may be easier to remember what you need by writing down your menu, pulling out all the recipes, and checking to see what you already have on hand so you are not doubling up on some ingredients and forgetting something else. Your list will undoubtedly be long so check things off as you search your pantry.

Go shopping Make pie crust dough, roll out, and put into pie pans to freeze.

2 DAYS OUT The holidays are a good time to bring out your best dishes. Make sure they are free of dust and wash any that have not been used recently. Make sure the glasses are spot free.

Check the table linens to see it they are clean and free of wrinkles.

Your cranberry sauce can be made now.

A couple of days in the refrigerator will enhance the flavor.

Cut or cube your bread for the stuffing and lay it out on a baking sheet in a single layer so it has a chance to dry out. Stale bread makes the best stuffing!

THE DAY BEFORE If you ordered a fresh turkey today is the day you should pick it up.

Prepare the stuffing, but if you are using raw eggs in the stuffing leave them out until you are ready to bake it.

Make the giblet stock for the gravy. (if you don’t know what giblets are, ask your Grandma!)

Take out the pie crust from freezer to defrost.

Make pies and any other desserts.

Peel potatoes and refrigerate them in a pan of water Prepare the vegetable casseroles and side dishes that require baking. You can either bake them today and reheat on Thanksgiving or wait and bake them right before dinner.

Set the table tonight or first thing in the morning.

Plan out your cooking schedule for the next day.

Depending on what time you are eating and how big the turkey is will determine what time you need to start your day, so plan accordingly! If you have a small oven you will need to plan bake times and temperatures very carefully. Writing down a specific timeline for everything will be very helpful.

THANKSGIVING DAY

Don’t panic! If you have stuck to your schedule you will be fine!

Set out the turkey. It should sit out about 2 hours before putting it in the oven.

Finish making the stuffing and if you are using eggs it is safe to put them in now.

Preheat the oven and if stuffing the turkey do it now. Put turkey in oven, basting every 30 minutes. Cooking time will depend on the size of your bird, so look up recommended cook times.

You can easily look up cook times online (we recommend www.allrecipes.com) Make the mashed potatoes (about an hour before mealtime set them over simmering water in a heat proof bowl on the back of your stove to keep them warm and fluffy.)

If your casseroles are ready but have not been baked put them in the oven an hour before the feast so they will be hot when serving. If you cooked them earlier, reheat 30 minutes before.

Check the turkey for doneness in the thigh area or thickest part of the turkey with a meat thermometer making sure it reads 165 degrees.

Remove turkey from oven and let it sit 30 minutes before carving. (Now that the turkey is out of the oven you can put the pre-cooked casseroles back in to reheat.)

Make the gravy, allowing at least 10 minutes , if you are making a lot of gravy it takes awhile.

Put salads and relishes on the table and make sure the beverage glasses are filled. The hot dishes should be put in serving dishes so that they can be passed.

Everything should be on the table! Have everyone take their seat and bring in the guest of honor, the turkey!

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SEASONAL: THANKSGIVING PREP

CARVING THE BIRD Place your bird on a cutting board with a deep perimeter well to capture the flavorful juices of the bird as you are carving. A carving set which includes a twopronged fork and a sharp non-serrated knife can be very helpful while you are working on this masterpiece of a meal.

Let the bird sit at room temperature for about twenty minutes before you begin carving. This will allow the juices in the bird to settle and will result in a more flavorful and moist meat. If you carve the turkey too quickly the juices will run out and the meat will be dry.

If you trussed the bird, which means you wrapped it in twine, carefully remove the string from around the turkey. If you used any skewers to hold the inner cavity of the bird closed remove these now.

If you had placed your stuffing inside the bird while cooking use a long handled spoon and scoop the stuffing out. If you are having a hard time getting all the stuffing out make a small incision at the neck of the turkey. You can usually reach the remainder of the stuffing from this side easily. Save yourself a step and put your stuffing into a serving dish now.

Start cutting the turkey by first removing the leg and thigh from each side. Begin removing the thigh by cutting through the thin layer of skin holding the thigh to the body of the turkey. Continue with this cut until you reach the hip joint. Insert the knife tip into the hip joint and cut to sever the entire thigh and leg from the body. Repeat this process on the other side of the turkey.

Separating the leg and thigh is very easy. Locate the joint between these two parts and cut until you reach the joint. Pull the two apart until you can see the joint holding them together and then separate these two structures. It requires little effort to cut through the seam between the leg and thigh.

Since your thigh is now free you want to slice the meat off it. A great tip for everyone is to remove the thigh meat from the bone before trying to cut it into neat slices. Remove the meat from the bone by gently scraping the meat until you see the outline of the bone. Then run the tip of the knife around the edges of the bone to separate it from the meat. The bone is then ready to be removed cleanly. The remaining thigh meat can be sliced neatly and easily into serving sized portions.

Removing the wings is similar to removing the thighs. Gently pull the wing until you can locate the ball joint that attaches it to the body. Insert the knife tip into the joint and twist while pulling the wing. The wing will easily separate from the body with a couple additional cuts to remove tendons around the joint. No further work is required because the wing is best served whole.

Now you are ready to slice the breast meat. Don’t look like a novice by cutting the breast inward towards the bone. If you truly want to impress your friends and family follow our method for cleaning this part of the bird.

Find the breastbone at the top and center of the breast. Make your first cut right down the length of the turkey on one side of the bone. Make repeated slices that are deeper each time. Do this until you are able to cut all of the breast meat from one side of the bone. The breast should come away in one large chunk. Repeat this on the other side of the bone.

Place your prized chunk of turkey breast on a cutting board and slice the boneless meat into handsome medallions. Medallion cuts will retain more juices than the thin familiar slices we are all accustomed to having at thanksgiving dinner. Cut the breast meat against the grain for easier cutting and better looking cuts of meat.

Trust us your guests will thank you once they taste the difference.

Collect your treasured cuts and arrange them on your serving platter becase you are ready to feast!

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THANKSGIVING TRIVIA The first Thanksgiving was celebrated at Jamestown.

It was about twenty miles north of Jamestown, Virginia. The colonists started a yearly autumn feast on December 4, 1620, at the small 8,000 acre hamlet of Berkeley Hundred. It was called a “day of thanksgiving” to God and was held annually to remember the day they arrived in Virginia in 1619.

It is also believed that the first Thanksgiving was celebrated by the pilgrims in 1621 after surviving a year in the New World. The local Wampanoag Native American tribe was invited by the pilgrims to help celebrate because they had helped them work the land and survive the winter. It was held in Plymouth, MA. The feast lasted 3 days. It was not the Thanksgiving meal we think of, but consisted of lobster, rabbit, chicken, eggs, goat cheese, cabbage, leeks, and radishes.

Before 1863 The President of the U. S. would declare when Thanksgiving would be held by making a ‘Thanksgiving Proclamation’. President Lincoln officially set aside the last Thursday in November to be Thanksgiving.

In 1939 President Franklin D. Roosevelt changed Thanksgiving to the third Thursday of November to try to help the struggling economy by making the holiday shopping season longer. It remained that way until 1941, when congress once again declared Thanksgiving to be held on the fourth Thursday of November.

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The first Macy’s Thanksgiving Day Parade was held in 1924. It featured Central Park zoo animals, people in costumes, and floats.

The first large helium-filled balloon was of Felix the Cat in 1927.

Each year, more that 2 million people line the streets of New York City to watch the annual Macy’s Thanksgiving Day parade.

The Macy’s Thanksgiving Day Parade began airing on network television in 1948 and is now watched by about 50 million people.

Benjamin Franklin wanted the turkey to be our national bird, but Thomas Jefferson vehemently opposed the idea. It is said that Benjamin retaliated by naming the male turkeys “toms” after Jefferson.

Approximately 242 million turkeys are raised each year for Thanksgiving dinner.

91% of American homes serve turkey on Thanksgiving because it is readily available. The turkey actually has no historic ties to Thanksgiving.

The day after Thanksgiving is known as “Black Friday” and is the official start of the holiday season.

The average person consumes 4,500 calories on Thanksgiving Day.

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