November 2003

The High Hattin' Tea, held Oct. 19 at the Niwot United Methodist Church, was all in the spirit of giving. One hundred and thirty women of all ages and all walks of life attended the tea. Between the charge for admission and a silent auction, the ladies brought in more than $2,800 for local charities, according to event organizer Katherine Ann Webster. The food and decorations were donated and church families loaned the place settings.

The charities supported by the tea are organizations that provide housing or assistance to women in need. They include Inn Between in Longmont, Boulder County Safehouse, and O.U.R. Center in Longmont.

A number of businesses donated food for the event, including Niwot Market, Great Harvest Bread Co., King Soopers in Gunbarrel, and Safeway in Erie.

According to Webster, the tea was a community effort. "A lot of people really worked to make this happen," she said. She and other members of the United Methodist Women had been planning the event since mid-August.

Ladies attending the tea got to wear their finest hats, sip Earl Gray and herbal apple cinnamon teas and eat finger sandwiches, fruit, and dainty pastries from fine family china. They were entertained by song, piano and violin.

But by 3 p.m., there were no women in the kitchen. While the ladies dined, a well-dressed group of men from the church served the food and kept the tea flowing.

The High Hattin' Tea was a success even before it began. All 130 tickets were reserved well in advance. In fact, Webster said, stacks of invitations went unsent because the tea was sold out before they could be mailed.

When all was over, the planners said they were pleased with the results of their hard work. "It was exciting," Webster said, acknowledging the effort of the community. "There was a lot to be done, and we had a lot of help."

While acknowledging that significant disagreement still exists between Gunbarrel constituent groups, at an Oct. 16 public hearing, the City of Boulder Planning Board voted 7-0 to adopt the Gunbarrel Community Center Plan, making only minor amendments. The plan will now go before the Boulder City Council, which has final authority over its approval.

Adoption of the plan, an outline for the creation of a retail/residential core in the Gunbarrel area, was widely expected. The plan was provisionally approved at a Sept. 4 Planning Board hearing, pending further discussion on the Gunbarrel Transportation Network Plan, a component of the Community Center Plan.

While the Planning Board's decision was unanimous, public sentiment at the hearing was sharply divided. Jim Swanson, co-owner of the former Hugh M. Woods site, praised the efforts of the working group that created the plan, saying he was "very much in favor" of its adoption.

Speaking immediately after Swanson, Paul Klamer, a Gunbarrel resident and representative of the Gunbarrel Community Association (GCA), went on record saying he was "deeply disappointed" with the current plan, and that the Gunbarrel community would not support it.

GCA representatives, who gave significant input into the development of the plan, said they were "originally pleased" with the direction of planning discussions. But in reviewing the final plan, they felt that some of their concerns were being ignored. The most prominent of those concerns is the height of potential new buildings. Language in the plan allows buildings of "two to four stories," but GCA representatives called that wording the "death blow" to community consensus, saying four-story buildings would destroy the semi-rural character of the neighborhood.

Planning Board members said they listened to residents' concerns, but felt that buildings as tall as four stories were necessary for the Community Center project to be successful. Board member Nathan Cowles indicated that the extra density of four-story buildings would help offset the cost of amenities like parks and gathering places. "We can get much better design and amenities if, in parts of this element, we permit [developers] the opportunity to go to four stories," he said.

Board member Tom Krueger agreed, calling the taller buildings a "trade-off."

Planning Board members voted after discussing some of their own concerns over bike/pedestrian trails, travel demand management, and the method for amending the plan, if needed. A label designating property on Lookout Road as a future park was also removed from the plan at the request of the bank presently occupying the site.

As currently scheduled, the Gunbarrel Community Center Plan will be presented to the Boulder City Council for discussion on Nov. 18, and again on Dec. 2 for adoption. Since those hearings will take place after the upcoming City Council election, GCA officials are hoping to sway the new Council in their favor.

According to Mike Walsh, a GCA representative, Council candidates Jeep Campbell, Scott Gessler, Carl Grodnik, Nabil Karkamaz, Richard Polk, and Jack Stoakes have all stated their support for limiting Gunbarrel buildings to three stories or less.

For more information on the Gunbarrel Community Center Plan, visit: , or call 303-441-3272. You can mail comments to the City of Boulder Planning Department at P.O. Box 791, Boulder, CO 80306.

Each year, retailers rely on the holiday shopping season to give them an end-of-the-year boost. Local storeowners, who have plans for new holiday events, are optimistic that this November and December will come bearing good tidings after several difficult years.

"We're hoping for a good Christmas," said Jan Kahl, who, along with her husband Vern, own Niwot Jewelry and Gifts at 300 Second Ave. Niwot. With sales beginning to pick up, Kahl believes a turnaround in the local economy is upon us. "We think that it's happening," she said.

Ron Meek, owner of Silver Song Studio in the Gunbarrel Square Shopping Center, shared the sentiment. "This year has been better than last," said Meek, "I think [the local economy] is kind of turning around." Economic indicators for the area are starting to show a trend as well. According to a recent Boulder County Business Report article, the Boulder County leading economic indicator improved slightly in the third quarter of 2003, pushed upward, by "improved retail sales, continued low interest rates, and increases in the gross domestic product." The report also stated that sales in the second quarter of 2003 were three percent higher than for the same period in 2002.

While Meek admitted his sales aren't improving "by leaps and bounds," he felt that "the attitude is better." His art and framing business has been open in the Gunbarrel area for more than 15 years.

Still, local retailers aren't waiting around for the improving economy to drive up holiday sales. Businesses throughout the area are planning sales and events to entice holiday shoppers.

Pam Martin said her Yankee Doodler Bookstore at 112 Second Ave. Niwot, will bring in local authors for signings at special events in November and December. One such event, the Enchanted Evening, will take place Nov. 28, and will involve a number of Niwot shops.

Kahl hopes shoppers will mark their calendars for Nov. 14, when Niwot Jewelry and Gifts and other Niwot businesses hope to host a Ladies Night. Plans for the event include music, drawings, food and fun.

Niwot business owners are also planning on participating in the annual Christmas Parade on Dec. 6, though that event may be scaled back this year due to liability concerns.

Linda Fucik, owner of Twiggs at 165 Second Ave. Niwot, is preparing two festive trees for her store. One, the Fishing Tree, will be festooned with fishing lures, golf items and other goodies to reel in gift-minded gentlemen. The other will glimmer with jewelry and ribbon candy.

Gail Anderson owner of Seasons At The Christmas Place at 210 Franklin St., Niwot, plans to put some popular holiday items on sale for two weekends in November. Her holiday wish, if one were granted, would be to see local residents do more of their gift shopping at local stores.

Listing amenities like ample parking and a laid-back atmosphere, Anderson believes few holiday shoppers would regret spending their time and money in the area, as opposed to larger regional malls and shopping centers. "This area is different," she said.

Noting also that several years of difficult economic times have left some local shops struggling, Anderson predicted that shopping locally may be vital to the local economy. "If [residents] don't support these businesses," she said, "they won't be here."

How we look forward to the Thanksgiving feast. How we dread using up the leftovers. No need to dread any more.
You surely have recipes in your repertoire that can accommodate much of what will be crowding your fridge. Pilafs, pastas, stir fries, stratas, soups, stews and more. Many of these will benefit from the addition of turkey or veggies. To get you started, here are some quick prep recipes.

Hearty Tomato Soup
Adapted from Mollie Katzen’s “Vegetable Heaven”
This soup has a mildly spiced, subtle flavor that will surprise you. To turn it into a stew, reduce the liquid or add more beans and turkey. As with many dishes using precooked protein, the trick here is to add the turkey at the very end of cooking to retain texture and flavor. If you have remaining turkey juice or gravy, use some as part of the soup liquid.

2 tab. olive oil
2 large onions, chopped
4 cloves garlic, chopped
1/2 tsp. salt
up to 3/4 tsp. turmeric
up to 1 1/2 tsp. cumin seeds
up to 1 1/2 tsp. ground cumin
1 cinnamon stick or pinch of cinnamon
2 to 3 Turkish bay leaves
cayenne pepper
6 to 8 cups water or broth
1 can chopped tomatoes, 28 oz.
1 can chick peas, 14 oz., rinsed and drained
1 can lentils, 14 oz., rinsed and drained
2 cups chopped turkey
salt and pepper
lemon juice
optional toppings: yogurt, parsley, mint, currants

Heat oil in pot. Add onions and next eight ingredients. Cook on medium until onions are soft. Add 6 to 8 cups water and tomatoes. Simmer, partially covered, about 20 minutes. Remove cinnamon stick and bay leaves. Add chickpeas, lentils and turkey. Barely simmer about 10 minutes, until heated through. Season with black pepper and lemon juice.
Serve plain or with any of toppings. Freezes well.

Circassian Turkey
Adapted from “Gourmet”
This tarted-up version of a Mideast classic works well with roast turkey and even with fish. Though traditionally accompanied by plain rice heated with butter or oil before boiling, if you have leftover white or sweet potatoes, serve them instead. Do remember this dish when entertaining. Made with freshly poached poultry (poached chicken, meat stripped from the carcass, is the typical prep) it has marvelous texture, tastes great warm or at room temperature and presents elegantly on a platter, surrounded with rice, with the sauce coating it all.

1 1/4 cups walnuts
2 tab. oil
1 onion, chopped
chicken broth, about 2 cups
salt, pepper, and cayenne
4 servings turkey, large pieces

Pulse walnuts in food processor until mealy, or chop finely with knife. Cook onions in oil until soft and beginning to brown. Add walnuts and enough broth to make a thick sauce. Simmer briefly. Cover meat with sauce. May be heated, covered, at low heat in oven or on low power in microwave. Or serve at room temp.

Sweet Potato Cake
Adapted from Katona and Katona’s “Convection Oven Cookery”
When using up leftovers, don’t forget possible cake adaptations. An equal amount of cooked sweet potatoes or winter squash may be substituted for all or part of bananas, pumpkin or applesauce in almost any cake or quick bread recipe. Adjust the recipe if the substitution has added sweetening or fat. This recipe preps so fast and tastes so good that you may want to stash one in the freezer for informal holiday company.

3 cups flour
1 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. cinnamon
1 1/4 cups sugar
3 extra large eggs
1 cup oil
2 tsp. vanilla
2 cups mashed sweet potatoes
1 can crushed pineapple, 8 oz., undrained
2 cups chopped nuts
In a bowl, whisk together first four ingredients. In a large bowl, with a rubber spatula, stir sugar, eggs, oil and vanilla until smooth. Stir in flour mix and nuts. Pour into a greased 10” tube pan. Bake at 325° convection, or 350° regular, for about 50 minutes, or until a toothpick tests clean. Cool completely on wire rack before removing cake from pan.

Trucs of the Trade
If unsure of an herb or spice’s flavor, use a minimal amount. More may be added, but excess can’t be removed.
For easy removal of whole spices and herbs, tie them in cheesecloth or place them in an enclosed metal tea strainer before placing in pot.

As the 11th hour of the 11th day of the 11th month approaches, Americans will recognize all her war veterans on the day we call Veteran’s Day. Originally known as “Armistice Day” to commemorate the end of fighting after WWI (which was supposed to be “the war to end all wars”), and which really did end at 11 a.m., Congress approved Nov. 11 as Veteran’s Day in 1954.

By renaming this day of remembrance, veterans of all American wars were honored. Arlington National Cemetery, overlooking Washington DC, has become the focal point for the ceremony in remembrance of America’s war veterans. Unknown soldiers from WWI, WWII, the Korean War and the Vietnam War are all interred at the Tomb of the Unknowns, which is faithfully guarded 24 hours a day by an Army honor guard of the 3rd US Infantry (The Old Guard). All US military branches are represented there, with a special tribute on each Veteran’s Day.

Besides that special day, we celebrate Thanksgiving Day in the US – you know, my favorite eating day of the year. It is the perfect time to remember the people and things we are thankful for. Since there isn’t anything else better to do than eat all that food (and watch football, of course), enjoy it and then walk it off! If we are really lucky, it will still be warm and sunny.

Until next time, enjoy the month, and we’ll keep it between you and me, or share with us by calling 303-845-3077 or e-mailing us at Lhvcourier@aol.com.