Colorado Magazine October 30th – November 5th, 2007
Oct 30th
This week Colorado Magazine continues adventures throughout the state starting right outside the Rockies home plate at the Tavern Downtown Bar, then Gabe goes to Parker to Tonti’s Pizzeria winner of the best slice, a look at the best place to get your inside or outside light at Foothills Lighting, Jenn visits Wolf Camera in Boulder and checks out their photography services. The a Hotshots movie review of “The Assassination of Jesse James by the Coward Robert Ford”, Jann pumps some iron at Mountains Edge Fitness Center, then visits Indian Peaks Automotive for some car repairs and finally we book a visit to Boulder Travel for all your vacation needs on this episode of Colorado Magazine.
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Gorgeous Food with Jena – Episode 2: Part 1 – Butternut Squash Soup
Oct 30th
Ingredients:
(2 – 5 Pound) Butternut Squash
16Oz Box of Chicken Broth
Fresh Herbs (Parsley, Rosemary, Sage, Thyme)
Salt
Cayenne Pepper
Instructions:
1. Wash butternut squash.
2. Poke holes in outside of squash to prepare for baking.
3. Bake squash at 350° for an hour in oven or until brown and very tender when tested with a fork or knife.
4. Split squash in half and remove seeds with a spoon.
5. Remove skin from edges.
6. Next add chicken broth and fresh herbs (tied with butcher twine) to large pot and simmer.
7. Simmer for a few minutes and then add squash.
8. Continue to simmer for about 15 to 20 minutes.
9. Remove herbs from pot and discard of all excess leaves.
10. Add contents of pot to a blender and mix starting slowly and gradually increasing speed.
11. Top off with salt and cayenne pepper.
Gorgeous Food with Jena – Episode 2: Part 2 – Vegetarian Butternut Squash Soup
Oct 30th
Ingredients:
(2 – 5 Pound) Butternut Squash
16Oz Box of Coconut Milk
Fresh Herbs (Parsley, Rosemary, Sage, Thyme)
Salt
Cayenne Pepper
1 Ginger Root
2 Cups Water
Instructions:
1. Wash butternut squash.
2. Poke holes in outside of squash to prepare for baking.
3. Bake squash at 350° for an hour in oven or until brown and very tender when tested with a fork or knife.
4. Split squash in half and remove seeds with a spoon.
5. Remove skin from edges.
6. Warm 2 cups water and sliced ginger in pot to make a tea.
7. Add Coconut Milk and fresh herbs (tied with butcher twine) to large pot and simmer.
7. Simmer for a few minutes and then add squash.
8. Continue to simmer for about 15 to 20 minutes.
9. Remove herbs from pot and discard of all excess leaves.
10. Add contents of pot to a blender and mix starting slowly and gradually increasing speed.
11. Top off with salt and cayenne pepper.
