Today we are reminded that we live amongst people who sacrifice every day for our good. The Volunteer Firefighters of Elk Creek, Indian Hills, Inter Canyon, Platte Canyon and Evergreen have all joined the Volunteers from the North Fork Fire District in an effort to fight a bigger than average foe. Wild fire has come to Colorado and our mountain area volunteers will put in many exhausting hours in the days and nights ahead to do what they can stop the burn. Two people have lost their lives and thousands have been evacuated or are on evacuation alert from their homes and at this point there is no containment. We are praying today for the safety and comfort of these families, and the protection of our Volunteer Fire and Rescue Services. We are indebted to them and thank them for their sacrifice. Heroes are people who do what they can whenever they’re needed regardless of the possible outcome.
Aspen Creek Veterinary Hospital treats equine clientele, llamas, alpacas, cattle, goats, sheep, pigs (including pot-bellied) in addition to comprehensive small animal service (dogs, cats, etc.). Mobile veterinary services, Animal Chiropractic, Animal Acupunture and Equine Dentistry Services are offered to clients in the foothill communities and all along Denver’s front range. Hospital services are available to all clients wishing to transport to our facility in Conifer.
“How to become a veterinarian”
Saturday August 20th, 4:00 pm
Open to all ages, parents and adults encouraged to attend
RSVP appreciated but not required
Location: 23605 Oehlmann Park Rd, Conifer
For more information, call: 303-697-4864
– What’s it really like to be a veterinarian?
– What schooling is required?
– What should students be doing to prepare themselves for application?
– What other careers are available in the veterinary profession?
– Fun interactive activities
In a large skillet heat two tablespoons butter and add three boneless, skinless chicken breasts. Sprinkle chicken with one tablespoon tarragon, a shake of garlic salt and course ground black pepper. Turn chicken and let cook for three minutes. Remove the breasts one at a time and cut into large bite size pieces then return to pan. Continue to cook chicken until it is white all the way through. Do not over- cook.
While preparing the chicken, heat a large pot of water, adding two teaspoons of salt. When the water boils add your favorite pasta, radiatore is especially nice, but linguini or fettuccini work perfectly and are more traditional. Add one pound of the pasta to boiling water and cook, uncovered for 10-12 minutes.
While the pasta cooks, melt together in a heavy saucepan, one stick butter, one 8 ounce package cream cheese, one cup heavy cream and one half cup grated parmesan cheese. (don’t save calories by using fat free substitutes, you will lose the creamy flavor) Stir frequently until the butter and the cream cheese are completely melted and the ingredients are combined.
Drain your pasta completely and place on a platter, then sprinkle with course ground black pepper. Spread the cooked chicken over the top of the pasta and cover with the sauce. Serve with grape tomatoes halved and sprinkled around the platter as garnish.
This isn’t a dish you would eat often, but when you do, enjoy every bite. The ingredients are genuine and fresh, and worth the splurge!
If there is a question about the ability of one person to make a difference, Clara Barton is all the proof needed that it can be done. In 1861, just weeks after the outbreak of the Civil War, Barton made it her mission to treat the wounded, not after they had made their way to make shift hospitals, when in most cases it was too late, but to meet them at their point of need, on the battlefield. In 1862 Barton was granted passage to the front lines via horse drawn ambulance, and there she became known as the “Angel of the Battlefield”, as she organized the distribution of medical supplies and field help for the wounded and dying at many of the major battles of the war. She later turned this effort into the American Red Cross, spearheading the unprecedented American effort to help those in need in war and disaster around the world. Clara Barton was a formidable woman, intelligent and determined and almost singlehandedly responsible for getting medical assistance to frontline wounded in the Civil War and those that followed. She once lost a patient she was attending when a bullet tore through the sleeve of her dress and hit the soldier. She respectfully said a prayer over the dead man and moved on to bring medical mercy to the next man in line.
For an easy, summer meal, do it all on the grill, including corn on the cob, roasted peppers and asparagus, savory pork loin and summer peaches with cream.
Shuck four ears of corn and clear away the straggling silk by twisting each cob in a paper towel with both hands. Combine one teaspoon garlic salt and one quarter cup extra virgin olive oil, brush each ear thoroughly with oil mixture and wrap individually in foil.
Wash and slice a large red sweet pepper in strips, about one half inch wide and cut two large bunches asparagus down to the tender part of the stem (about four inches long). Place veggies in large bowl and toss in two tablespoons of olive oil, two teaspoons dried basil, one teaspoon salt and a shake of course ground pepper. Wrap in foil, allowing veggies to lie in a flat formation, stacked no more than two high. Peel and slice five ripe peaches and toss in a mixture of one fourth cup honey and two tablespoons lime juice. Wrap in foil for later.
Rub pork loin with one tablespoon minced garlic, one half teaspoon sea salt, shake of course ground pepper and two teaspoons ground oregano. Wrap in foil and place immediately on hot grill along with the corn. Your pork loin should cook to a temperature of 135 degrees, or for about fifteen minutes. The corn will take the same amount of time. After they have cooked for seven minutes add package of veggies to the grill. While they grill turn each of the packages at least twice. Just before removing everything from the grill, unwrap pork loin and let it cook on all sides for about 30 seconds.
After removing other foods from the grill, while you’re serving, put peaches on the grill. Leave for about seven minutes. Serve warm peaches in bowls with a splash of cream.
Quick, easy, healthy, delicious!
One of the best treats ever to grace and Easter table is Grandma’s real rice pudding, that isn’t actually a pudding at all, but more of custard with sweet cinnamon sugary rice. It is rich with eggs and the perfect light dessert, or a nice side dish for your springtime feast.
Combine one quart (four cups) of cold milk and five tablespoons of uncooked white rice in a casserole dish. Place in a cold oven set at 350 degrees, heating until rice floats to the top. Beat three eggs until smooth and yellow, add one and one half teaspoons of vanilla, one half teaspoon salt and one half cup sugar. Fold egg mixture into the milk and rice while the rice is still hot. Sprinkle entire mixture with ground cinnamon. Return to oven and bake until mixture is firm when you move the pan, usually about forty-five minutes at high altitude. Serve warm in bowls with a pour of half and half.
This rice pudding can be served as a side dish at room temperature without the cream. It is a traditional Scandinavian dish for Easter, or anytime you want to feel pampered.