front range living fall 2015
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WINTER 2013-2014FALL 2014LIVINGINLOVELAND.CO
FALL 2015HOMESINCOLORADO.COM
Find Your Home In ColoradoHomesInColorado.com
LIVINGFRON
T RAN
GE
THE UNCONVENTIONAL ARTIST
BRUCE GUESWELTAILGATING SEASON: Tips, Dips & Tricks
THE UNCONVENTIONAL ARTIST
BRUCE GUESWEL
THE UNCONVENTIONAL ARTIST
BRUCE GUESWEL
PLUS & WELCOME HOME: The 6 Steps To Buying A Home; Why You Need A Real Estate Agent
* ZUCCHINI RECIPES* FALL FASHION: SPLURGE VS. SAVE
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DRAGONFLY APPAREL3615 W. 32ND AVE.
DENVER, CO 80211303-433-6331
OUT&ABOUTLEISURE, CULTURE & LOCAL PURSUITS
BRUCE GUESWELThe Unconventional Artist
Gaze through the windows of Bruce Gueswel’s Loveland studio and you will not find the traditional sculpture of birds or bronze
statues of bears and human forms. What you will see is some of artist Gueswel’s non-typical work, like Shadow Leverage, a figurative sculpture and negative space piece. Hoo Doo is another sculptural installation of a crouching man, made by the placement of sandstone and steel. Interested in art for as long as he can remember, Bruce was always creating things. While other kids were making snowmen, Bruce was making dinosaurs with icicles for tusks. In 5th grade he structured
a model of the Santa Maria out of legos for a class project. When his grandomother gave him a book of cardboard buildings to punch out and put together, he finished them and went on to sketch and build his own cut-outs. While taking undergraduate art classes at CSU, Bruce became greatly influenced by his professor John Berlund. Known for his fragmented approaches to the figure, Professor Berlund made sure Bruce realized how important it was to firstly learn the classical studio drawing and modeling methods for his artistic explorations. These techniques are ones Gueswel still puts into use all the time, as many of his sculptures are life-size.
A third generation Coloradan, Bruce Gueswel’s ancestors came to Larimer County in covered wagons. Originally from Fort Collins, he now calls Loveland his home, where he lives with wife Cyndi and their two dogs, Enkidu and Jack.
BY KIMBA ORR
LOVELAND
OUT&ABOUTLEISURE, CULTURE & LOCAL PURSUITS
Like anything worth waiting for, Bruce’s career took time and patience. Early on Bruce was offered a big job for a real estate developer; allowing him the opportunity to express and create what he knew through abstraction and realism. When the job ended due to the savings and loan crisis of the 80’s, Bruce had created an impressive collection of art that would continue on as part of the artistic landscape. Gueswel then moved to Loveland, where he worked for 8 years as a pourer, chaser and welder of monuments. He found himself working with people who had no art background or any true passion for it. They were turning out statues of bears, cowboys and Indians by the dozens only to put them on the foundry shelves. Although “underwhelmed by it all”, he did take away valuable knowledge of bronze assembly, which he used when invited to do a one-man show at the Wyoming state museum in Cheyenne in 1994. His show of 13 goddesses, all cast from the same mold, all having different artistic styles, media and patinas was titled Reliquaries For Our Sacred Feminine. The Loveland Art Museum asked 100 local artists including Bruce, to create a Picasso inspired piece that
would accompany original Picasso works to be shown. The museum purchased Bruce’s original creation and displays it proudly. The lobby of Thornton’s city building is also home to a stained glass sculpture by Gueswel. A personal favorite that now resides in a private home is an organic piece that plays on the double meaning of Mother Earth. The surfaces of a magnificent globe are all made of natural materials while a figure of a woman is housed inside. Bruce enjoys working with natural materials to create his sculptures, and has been known to pick up rocks and other material from the road side for his work. He uses iron, glass, concrete, wood, terra cotta, bronze and other materials. Over the years Bruce has proven to have unconventional art appeal, often following his instincts rather than the trending crowd. With his commercial business on the rise, Gueswel has had little time to create any recent personal sculptures. Bruce and three full time employees spend time on projects for the Which Wich sandwich chain, Loveland Aleworks and Chipotle Mexican Grills. The crew just finished a big project for the Garden Juicery in Fort Collins. Bruce’s commercial history started when Steve Ells, founder of Chipotle Mexican Grill and a close friend of Bruces’ wife Cyndi, asked Bruce to help make some chairs for the first Chipotle in Denver. As they were working on furniture Steve asked Bruce if he could make something of all the scraps lying around, including galvanized steel, birch plywood and pieces of aluminum. A few days later Bruce brought back a piece he created, inspired by the Mayan glyphs and the “rest is history”. Steve hired him to make the decor for his Chipotle restaurants across the country. When people started copying the decor, they decided to make a new, modern design. Today Bruce and his crew make a white square wall design with Mayan glyphs for each of the mexican grills. In surveying Gueswel’s truly unique work, it is clear that Bruce’s unintentional and authentic approach has been the right path all along.
OUT&ABOUT
Bruce has traveled all over the world but many of his pieces are inspired by his favorite period: the Mayan.
> VIEW MORE OF BRUCE’S WORK IN OUR OUT&ABOUT GALLERY | PG. 57
Strata
Spire I
Bruce Gueswel
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LAKEWOOD
A MAGICAL NEW ERATen months ago Tom Piercy and Craig Caldwell began an exciting adventure as the new owners of White Fence Farms in Lakewood. Known for legendary fried
chicken, served family style with famous homemade sides of bean salad, coleslaw, pickled beet salad and their very tasty corn fritters. That’s not all White Fence
Farms is known for; former owner Charlie Wilson wanted it to be a magical place for children and adults alike. Tom and Craig are passionate and excited about keeping up the traditions, without it getting stale. You are still served the same great menu by the same friendly staff, but they also have big plans of opening
several drive-thru locations to make great chicken even more accessible.
FALL 2015
EMPOWERINGLOCAL ARTISTS
Art Space is a group recognized for encouraging the expression of art. Roger and Margaret Brindisi, Joe Lee Parker, and Lisa Arata formed the first board members of Art Space. Their goal was to
help Greeley become more aware of the art scene by providing artists with a space to create their work. They wanted to give the budding young artists inspiration and support, and help expand the impact of
local arts and entertainment. The founding board members realize there is always room for fresh ideas and new energy, and welcomed in a new generation of board members for Art Space. The group contin-ues a tradition of passion for the arts and hope to empower, educate and inspire other artists in their community.
LEFT: ARTWORK FEATURED ON THE BUILDING FACADE OF ART SPACE IN DOWNTOWN GREELEYBELOW: THE ARTS ARE ALIVE AND VISIBLE EVERYWHERE IN GREELEY, AS EVIDENT BY THE MURALS THROUGHOUT THE CITY
It was another successful year at The Big Chili Coo-koff, held on September 12th at Buchanan Park. Family, friends and local firefighters came together to raise money, have fun and fight for the coveted Mountain Firefighter Chal-lenge award. With over 100 entries, guests had quite the task in trying them all. Plan your family trip for next year to enjoy tasting and entertainment all day. An event you won’t forget!
EVERGREEN
THE BIG CHILI COOK-OFF
PARKER
BAGEL OBSESSIONStart your day off on the right foot with breakfast from locally owned and operated Bagel Stop Cafe. Try one of our personal favorites, the Mountain Man Bagel and a steaming cup of chai from their coffee bar. Bagel Stop Cafe has several flavors of bagels to choose from along with breakfast sand-wiches or burritos conveniently served all day! Stop by for breakfast, lunch or both!
10401 S. Parker Rd., Parker
OUT&ABOUT
GREELEY
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FALL 2015
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CONTENTS
FALL 2015
Publishing DirectorCasey OrrCreative DirectorKaley RhodesEditorialKelsey Sindorf, Kimba Orr, Allison OrrPhotographyKimba OrrAdvertising SalesTim Ingle
Contacts: Advertising [email protected]
Ph: 303-955-5036 ADVERTISINGGeneral [email protected]
More Information About Pelican Publications:Magazine Publishing & Marketing Consulting
Pelican distributes LIVING IN DENVER magazines to Denver NEWCOMERS through real estate agents, chambers of commerce and www.LivingInDenver.co.
Pelican distributes WILDLIFE maga-zines to WILDLIFE ENTHUSIASTS in Kansas through email subscribers, local businesses and www.MWMKS.com.
Office7550 W Yale Ave, Suite A-100 Denver, CO 80227
www.MyPelicanMagazine.com
© 2015 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.
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OUT&ABOUT
Local Pursuits
Show & Tell
Get Outdoors!
Cheers!
The Good Life
Shop Talk
FASHION
Splurge Vs. Save
FOOD, ETC.
End Of Summer Bounty
TIS‘ THE SEASON FOR TAILGATING
WELCOME HOME
The 6 Steps To Buying A Home
Invest In A Real Estate Broker
The Art Of House Hunting
OUT&ABOUT GALLERY
FALL 2015
OUT&ABOUT
By Clive Custer
Living in Southern California during the 1940’s and building a hot rod out of a 1936 Ford Sedan, I
fancifully developed a love of old classic cars. I bought a black 1925 Auburn limousine for $18.00 that my buddies and I drove to football games, dressing like gangsters and carrying beer and wine past the security guards hidden in a violin case.
I recall finding a magnificent old 1915 Renault taxi cab in the back of a garage and begging my Dad to loan me the $80.00 for the owner who wanted to sell it. My Dad thought I was crazy and refused to loan me the money. In another instance, I tried to buy a beautiful Pierce Arrow Limousine, but the owner wanted more than I could afford and took it out to his ranch where he cut off the rear end and used the magnificent old car as a pickup truck, an occurrence that was quite common in the old days.
Years later, when driving through the Colorado countryside, my wife, Barbara, said, “Look! There’s a 1946 Ford club coupe like I had in high school.” The car
was sitting in the front of a farm with a For Sale sign on it. I paid $400.00 for it and drove it home, where my son and I restored it in the street. This was the first car of my collection. It still sits among the more exceptional additions that came through the years.
After the Dirk Pitt books became bestsellers, I could afford to buy the more exotic examples of classic autos. I purchased a 1955 Rolls Royce that my wife liked because it was new the year we were married. Then came a 1926 Hispano Suiza cabriolet that I bought at my first classic car auction after I had three martinis. As more cars were added I had to buy a warehouse. One side holds the classics while the other displays fifties convertibles.
When I was saddened by not being able to buy the beautiful Pierce Arrow and saving it from mutilation, I never dreamed that one day I would own over 100 exotic cars just like it, and saved fifty by having them restored to the condition they were in when sitting on the dealership floor. Someday they’ll be looked upon as mechanical masterworks of art and receive the admiration that is given to the Van Goghs and Rembrandts.
ARVADA
Show &
TELL
FALL 2015 13
OUT&ABOUT
FALL 2015
FALL 2015 15
FALL 2015
LIVING IN’S MONTHS AHEAD
Fall2015
find more onlinel i v i n g i n d e n v e r . c o.co
A “Harvest Moon” is the full moon. Before artificial light, the full moon was essential for a farmer’s successful harvest.
FUN FALL FACTS
>> The fall season is when animals prepare for hibernation; eating more than normal so they can store enough
body fat to live through the winter.
>> Pumpkins were once believed to remove freckles and cure snake bites.
>> The weather affects tree foliage color. The temperature and cloud cover will make a big difference in a tree’s red colors from one year to the next.
>> Those who celebrated Halloween last year spent $6.9 billion on candy,
costumes and decorations - nearly 600 million pounds of candy!
>> It takes nearly 36 apples to make one gallon of apple cider!
SEPTEMBER
LABOR DAYMonday, 09/07/15
Always celebrated on the first Monday in September, Labor Day is dedicated
to those who work to make our country strong and prosperous. According to the U.S. Department of Labor, the first Labor Day was celebrated in New York City on Tuesday, September 5th, 1882. In 1884 the first Monday of September was selected as the official date of the
holiday as we know it today.
REMEMBER THE FALLENFriday, 09/11/15
Take time to remember the 2,977 people who lost their lives in the 2001
terrorist attacks.
READY FOR FALLAdd these reminders to your seasonal to-do list:
Winterize rose bushes by pruning to a height of 3 feet.
Clean outdoor furniture with mild detergent and oil wood furniture
before storing for winter.
Check and restock winter emergency kits for all vehicles.
Check yard for barespots and apply grass seed where needed.
Replace summer bedding with flannel sheets and winter duvets.
Throw pet collars and leashes in the wash to remove seasonal allergens
and odors.
Fire up the heater or fireplace to ensure they are propertyly working.
OCTOBER
NATIONAL POETRY DAY Thursday, 10/01/15
COLUMBUS DAY Monday, 10/12/15
HALLOWEENSaturday, 10/31/15
A SEASON FOR SPOOKINGEnsure a safe and fun Halloween with these tips:
Avoid the mess of carving pumpkins by painting on faces and decorative designs.
Try on costumes early to ensure a proper fit; tripping on an ill-fitting costume can be dangerous!
Replace porch lights with colored light bulbs for a spooky glow!
Purchase glow sticks for kids to wear while trick-or-treating, or add reflective material to costumes.
NOVEMBER
DAYLIGHT SAVINGS TIME ENDSSunday, 11/01/15
Set your clocks back 1 hour
VETERAN’S DAY Tuesday, 11/10/15
THANKSGIVINGThursday, 11/26/15
TIDY UPFreshen up spaces before friends and fam-ily begin arriving for the holiday season:
Drain water from any outdoor hydrants or hoses and have sprinkler systems
serviced for winter.
Chop up carved pumpkins and add to compost; layer compost over cut back
perennials to protect from cold weather.
Wash and iron all holiday linens; clean the cabinets and throw out expired
spices; clean and reorganize your refrig-erator; clean all oven spills and stains.
Replace bedding and towels for any holiday house guests.
VSBLACK FRIDAY SMALL BUSINESS SATURDAY
Check closets for unwanted clothing or coats and donate to your local charity.
SHOPPING TRADITIONSWill you wake up before dawn to catch the crazy deals and people-pushing? Or will you sleep in and support your local small business on Small Business Saturday,
November 28th?
FALL 2015 17
FALL 2015
OUT&ABOUTGET OUTDOORS!
Capture the Beauty of
FALLCOLORADO IS ONE OF THE TOP LOCATIONS FOR FALL FOLIAGE AND A FAVORITE AMONG PHOTOGRAPHERS. WITH A VARIETY OF SPECTACULAR VISTAS, YOU DON’T HAVE TO VENTURE FAR FROM HOME TO FIND INSPIRING FALL COLOR IMAGES. CONSIDER THESE TIPS AS YOU MAKE YOUR WAY THROUGH THE VIBRANT LANDSCAPES THIS SEASON.
A U T U M N B O K E H | If you have a fast lens, autumn is the perfect time to use that wide aperture and create some outstanding bokeh images. You can photograph bokeh in practically any situation, but autumn is unique – the colorful leaves can create a mosaic of shapes and tones, and they also make a fantastic backdrop for an outdoor portrait session.
C H A N G E Y O U R P E R S P E C T I V E | Sometimes the simplest way to improve your autumn photography is the most successful. Changing your vantage point from eye-level to up high or down low can provide a unique perspective that many do not expect.
H I J A C K S O M E F O L I A G E | One of the great aspects of autumn is that you can take the foliage wherever you go – or at least a small part of it. By positioning a leaf or two in a unique way, you can completely transform an otherwise bland composition by offering a strong focal point – this works especially well with wide angle lenses.
S L O W D O W N Y O U R S H U T T E R | The colors of autumn provide a wonderful opportunity to get creative with your camera. By using a slow shutter speed, you can capture movement in a surreal and powerful way. Falling leaves or branches of color swaying in the wind are both excellent opportunities to use a slow shutter speed to get a bit artistic with autumn – and don’t forget about moving water.
G O T H E R E | Part of the San Juan Skyway, Colorado’s Million Dollar Highway 550 winds through narrow canyons and open valleys, overlooks spectacular 14,000-foot peaks, and is speckled with historic mining sites and towns. Owl Creek Pass in Uncompahgre National Forest is a remote, ruggest mountain pass above 10,000 feet in the shadow of 13,000-foot peaks in the Cimarron Range region of southwestern Colorado.
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FALL 2015
CORN MAZE CRAZINESSThe Fritzler Corn Maze is located at 20861 County Road 33, just
seven miles from Greeley in Lasalle, Colorado. The Fritzler Corn Maze opens on their 2015 season on September 19th and ends the season on October 31st. This maze is perfect for anyone looking for a challenge! The maze is divided into two phases and has only one
exit for those who dare to try. Helicopter rides are also offered to en-joy a bird’s eye view of the intricately designed corn maze. Other acti-vities at Fritzler Corn Maze include an Alcorntraz Paint Ball Adventure, interactive Ghost Haunt, Scream Acres, pumpkin cannons, go-carts, pig races and of course, the corn maze and family maze!
The corn maze is divided into two phases, challenging and thrilling those seeking to find the one and only exit from the twists and turns of golden corn maze stalks. Not only can you pit your wits solving the corn maze; there are several courtyard activities to choose from too. Young and old alike enjoy a ride on the ATV mini rollercoaster barrel train!
LASALLE
Osborn Farm was estab-
lished when W.B. Osborn
and his family arrived in the
Big Thompson Valley on
New Years Day, 1861. For
over 30 years the farm has
been open to the public in
the month of October for
families to roam the fields
with wheelbarrows looking
for the perfect pumpkin.
Today, parents that visited
as kids bring their own and
start new fall traditions. 1230 S. Boise Ave.
LOVELAND
OSBORN FARM PUMPKIN PATCH
FORT COLLINS
FALL BREWSVenture to the New Belgium Brewery
at 500 Linden Street to celebrate favorite seasonal flavors that are back
at the Fort Collins brewery. Any reason is a good one to get away on a mini-vacation into the world of brewing. Tours are open to people of all ages
and provide a taste of the latest creations at New Belgium Brewery.
OUT&ABOUTGET OUTDOORS!
FALL 2015 21
FALL PerennialsWhen your summer flowers begin looking tired after a long season of color and blooms, start fresh with deep fall colors in your perennial garden. If you have a perennial garden, you know that the best ones have something blooming continually. Fall perennials have all season to get established and provide hardy, strong plants. Be sure to plant them early in the season so they have time to get established.
The ASTER blooms from late summer through fall. It is a daisy-like flower and will bring a pop of color just when the summer flowers are fading. Depending on the type they will grow from 8 inches to 8 feet tall.
CANNAS have a great palm-looking foliage and will grow from 3 to 6 feet tall. Cannas will bloom until the first frost. To encourage blooming all season you will want to take off the dead blossoms. They make a great backdrop for your garden.
BLACK-EYED SUSAN is one of the most popular wildflowers grown and are native to North America. They are a member of the sunflower family.
CONEFLOWERS are a bright perennial that blooms from late summer through fall. They are great for cut flowers and also need to have the dead blooms cut off to encourage additional blooms.
SHASTA DAISIES are a classic perennial that bloom from late summer through fall. They look like the roadside daisies but with bigger blooms and will grow to be 2 to 3 feet tall.
MANY ANNUALS LOVE COOLER WEATHER AND WILL PROVIDE BRILLANT COLOR LONG AFTER YOUR SUMMER BLOOMS HAVE VANISHED. CHECK WITH YOUR LOCAL GREENHOUSE FOR CHOICES OR ADD SOME OF THESE TO YOUR FALL PLANTINGS:
FLOWERING CABBAGE | FLOWERING KALE | ANNUAL GRASSES | SAGES | FLAXES | PANSIES | CREEPING WIREVINE | NEW ZEALAND FLAX
COOL WEATHER ANNUALS
FALL 2015
OUT&ABOUTCHEERS!
Toast To The
SEASONADULT BEVERAGES TO GET YOU THROUGH CHILLY EVENINGS ON THE FRONT RANGE.
An artistic street view of toast; our favorite neighborhood liquor stop. Don’t let the small size fool you: what they lack in space they make up for big in selection, quality and customer service. A place where they will remember your name and what you like? Cheers! Visit them at 3828 W 23rd Avenue.
DRUNKIN’ PUMPKIN 1 C. brewed coffee 1 Tbsp sugar 1/8 tsp cinnamon 2 Tbsp pumpkin pie vodka 1/4 C. Rumchata liquor 1/4 C. milk
Mix sugar & cinnamon into hot coffee & dissolve. Add remaining ingredients and stir to combine. Serve warm or over ice.
CARAMEL APPLE HOT TODDY 1 1/2 C. caramel vodka 1/4 - 1/2 C. bourbon 1/2 gallon apple cider 2-3 cinnamon sticks
Combine all ingredients in stove-top pan; slowly heat over medium until you are ready to serve.
FALL BEER COCKTAIL Candied walnuts, crushed (optional) 1/2 oz. honey whiskey (Wild Turkey American Honey) 4 oz. pumpkin ale 4 oz. Angry Orchard Apple Ginger Cider
Rim a beer goblet with crushed candied walnuts; add ice and the remaining ingredients.
HOT APPLE CIDER 2 quarts apple cider 1/2 C. orange juice 1 C. high proof bourbon 2 Tbsp sugar 2 tsp whole cloves 1 tsp nutmeg 4 cinnamon sticks
Mix all ingredients together in a large pot. Bring to a boil and simmer for 15 minutes. Strain, stir in bourbon and pour into mugs. Garnish with additional cinnamon sticks and an orange slice.
HOT BUTTERED RUM 1 lb. unsalted butter 1 lb. brown sugar 1 quart heavy whipping cream 1 tsp nutmeg 2 tsp cinnamon 1 quart dark rum 1/2 gallon boiling water
In a saucepan melt butter, add brown sugar and powdered sugar, whisking until syrup-like. Let cool then whisk in heavy cream. Stir in cinnamon and nutmeg until well blended. Refrigerate a few hours. Using a large mug, add 6-8 ounces of the creamy buter mixture and top it with 2 or 3 shots of rum. Pour in 1 cup of hot water.
BLIZZARD COCKTAIL 1 1/2 oz. Irish Whiskey or rum 1/2 oz. Irish Cream liquer hot coffee dollop of Grand Marnier whipped creamIn a coffee mug add the whiskey or rum, hazelnut liquer, irish cream and stir. Add coffee and top with whipped cream. 1 C. heavy cream, whipped 1 oz. orange liquer such as Grand MarnierIn a small bowl, stir together and keep refri-gerated until ready to use.
PEPPERMINT PATTY Hot chocolate Peppermint schnapps or Creme de Menthe
You will need milk and hot chocolate mix plus your liquer of choice. You can also use your own homemade hot chocolate recipe, in which case you wouldn’t need the extra milk. Heat milk, add powdered cocoa mix, peppermint schnapps or creme de menthe, stir and top with whipped cream.
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FALL 2015
yoga for allergies ALTERNATE NOSTRIL BREATHING: A 2008 study found that alternate nostril breathing—one of the most common breathing exercises in yoga—can increase your body’s relaxation response. Try it: Cover your right nostril and inhale through your left for a count of ten. Hold your breath for five seconds. Then cover your left nostril and exhale through your right for a count of ten. Inhale through your right nostril and hold for five seconds. Cover your right nostril again and exhale through your left. Do three more rounds.
DOWNWARD FACING DOG: Already stuffed up? This position might feel like you’re putting more pressure on your sinuses, but the release you feel when you stand up actually helps trapped mucus drain from your nasal passages. Try it: Start on all fours with your hands directly beneath your shoul-
ders. Raise your bottom, straighten your legs (it’s okay to have slightly bent knees), and press your hands and feet firmly into the floor. Inhale and exhale for a count of five. Repeat five times. Then, walk your hands in close to your feet and slowly return to standing. SUPPORTED BACKBENDS: When you have allergies, the muscles between your ribs may get exhausted from pushing air past blocked na-sal passages, which can lead to more painful wheezing, backbends can soothe these muscles. Try it: Lie on your back with your feet flat on the ground and pulled in close to your bottom. Starting with your tailbone, slowly lift your back. When your back is completely off the floor, slide three stacked pillows under your lower back. Relax your shoulder blades down to the floor so your chest remains propped up. Hold for two minutes.
A small 2010 study found that regular yoga practice may reduce inflammation in the body. Inflammation, which can be triggered by stress, can worsen allergy attacks. These three moves will help you find relief.
When in need of some tender-lo-ving-care for that difficult space in your home, you can’t go wrong with a visit to ASI. Andrea started the company in 1999 and holds a bachelors degree in interior design from the F.I.D.E.R. accredited Colorado State University. She also earned a certificate in Universal Design from the Graduate School of Design at Harvard University and has furthered her design studies with courses toward a Masters in Architecture at the University of Colorado. She is an ASID allied member and has experience in a variety of aspects and disciplines of architecture and interiors. Her experience ranges from both commercial and residential spaces, as well as set design for television at ‘Days of Our Lives’ and Columbia Pictures.
INCREDIBLE INTERIORS
ANDREA SCHUMACHER INTERIORS
A bold yet comfortable space designed by Andrea Shumacher Interiors showcases the laid back Colorado lifestyle with a bit of modern flair. Color and pattern blend seamlessly with the natural elements of stone and wood beams.
303.458.6462; 2406 W. 32nd Ave, Suite D; andreaschumacherinteriors.com
OUT&ABOUTTHE GOOD LIFE
FALL 2015
FALL 2015
@woolywaxcandlesHand mixed and poured with the highest quality ingredients like natural soy wax and fragrant essential oils, each Wooly Wax candle is locally made with lots of Colorado love. Hurry and pick up one of these wonderful fall scents to put you in the seasonal mood. Bergamot | Verbana offers cool, crisp citrus tones of or-
ange, lemon and lemongrass. Orange | Juniper is a fresh fall scent with rich pine tones and light citrus. Belli Bamboo is anoth-er personal favorite: this clean scent would be perfectly relaxing on a crisp fall morning!
DRAGONFLY BOUTIQUE IS YOUR ONE-STOP FASHION SHOP FOR EVERYTHING FALL; FASHION, CANDLES, ACCESSORIES AND MORE. STOP BY AT 3615 WEST 32ND AVENUE IN THE HIGHLANDS SHOPPING DISTRICT. FOLLOW THE STORE ON INSTAGRAM AND KEEP UP WITH NEW ARRIVALS, INSPIRING OUTFIT IDEAS AND SALE ITEMS. @DRAGONFLYAPPAREL
LOCALLY MADE, WITH LOVE
Hammitt is a luxury accessori-
es brand based in Los Angeles,
offering effortless style and a
playfully daring spirit in their
handbags. Shop Dragonfly’s
carefully curated selection and
add an eclectic and timeless
accessory.
FALL HANDBAGS
CULT FOLLOWING
TRENDING
JACKET OBSESSIONBACK IN BLACK: This favorite Gro A’ Live moto is turning heads in grey and is now available in black! Pick up this fall staple
before it races out the door for good!
OUT&ABOUTSHOP TALK
FALL 2015 27
FASHION
Fall is known in fashion as “the investment season” with high priced denim, cashmere
knits and luxe leathers hitting the market. These pricey items can start to add up but if you shop
smart and invest in the classics then you can save elsewhere when shopping for the
season’s more trendy items!
SPLURGE VS.
SAVE
FALL 2015
SPLURGEClassic closet staples that you’ll wear
for seasons to come. Spend a little more on higher quality items that are going to stand the test of time.
They’re called classics for a reason!
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WOMEN’S FALL SPLURGE SELECTIONS: [1] Jardin Des Orangers Cashmere Sweater Dress, $607.00, mytheresa.com; [2] Moncler Tib Down Puffer Vest, $355.00, bergdorfgoodman.com; [3] Skyline Straight Leg, $169.00-$199.00, paige.com; [4] Mint & Rose Milo Leather Bucket Bag, $250.00, calypsostbarth.
com; [5] Hobbs Imani Biker Jacket, $440.00, johnlewis.com; [6] Portolano Quilted Leather Gloves, $90.00, lastcall.com
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FASHION
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WOMEN’S FALL SAVE SELECTIONS: [1] Navy Long Sleeved Plaid Shirt Dress, $20.00, romwe.com; [2] Mid-Length Faux Fur Vest, $42.00, chicwish.com; [3] Geo Pattern Fringe Cardigan, $35.00, oasap.com; [4] Cape Sleeve Coat, $46.00, yoins.com; [5] Aldo Lampley Ankle Boot, $132.00, heels.com; [6] Paula Bianco Frayed
Infinity Scarf, $55.00, bluefly.com
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SAVETrend pieces may last you a season or two so look for a few fun new items to add to your wardrobe that won’t break the bank!
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hello fall
FALL 2015 3131
DRAGONFLY APPAREL3615 W. 32ND AVE.
DENVER, CO 80211303-433-6331
FALL 2015
FOOD, ETC.
HOT! HOT! HOT!
FEAST YOUR EYESThe atmosphere at Central Bistro & Bar will pull you in first. A modern, clean and sleek style that is comfort-able, not cold, thanks in part to the red glow of the massive letters H-O-T above the kitchen. If you arrive early or are waiting on your party the bar is small and chic and serving up some of the best cocktails in the city - try a star power or tejon. Fresh, eclectic ingredi-ents combine with creative prepara-tion and result in flavors so rich and savory that we were nearly giddy with satisfaction. Our table sampled small plates like fried pickles, wisconsin cheese curds and crab mac & cheese, leaving no crumbs for the hungry and nearly a clean plate for those wash-ing dishes. The dishes, inspired and
very clever but also deeply nourish-ing and satisfying were seasoned and presented beautifully. The staff, so helpful and friendly, pam-pered us with attentive service and extensive knowledge of the menu. Everything suggested was spot on, and we left feeling that we added a new friend to our foodie four-some. Stop in for a quick bite and glass of wine or plan a sit down dinner with friends. If you are looking for a night out, to be spoiled with service and food in a relaxing and intimate atmosphere: look no further and make your reservations at Central Bistro & Bar.
1691 Central Street, centralbistrobar.com.
MORRISON
FALL FlightsTravel West to Morrison and stop by the tiny Flights Wine Bar, where the staff is incred-ibly helpful in choosing flights of wine based on your likes and dislikes. Choose from their menu of freshly prepared items like the hum-mus and cheese pairings. Get comfortable in an oversized chair by the fire, enjoying big flavors and exquisite wines in the cozy setting of a small mountain town.
From top: The trademark HOT above the kitchen was once part of a HOTEL sign; fresh fare artisti-cally prepared and presented; the red glow cast ambience over a cocktail and menu.
From left: Pinot Noir and empty cheese plates; meats, cheeses and a hummus trio
FALL 2015 33
FOOD, ETC.
End Of Summer BOUNTY
With the last of summer fruits and vegetables harvested, chances are you have an
abundance of several things, including zuchini and corn. Savor your end-of-season crop
with these fresh recipes.
FALL 2015
Zucchini BREAD
3 1/4 cups all-purpose flour1 1/2 tsp. salt1 tsp. nutmeg2 tsp. baking soda1 tsp. cinnamon3 cups sugar1 cup vegetable oil4 eggs, beaten1/3 cup water2 cups grated zuchini1 tsp. lemon juice1 cup chopped walnuts or pecans
1 Preheat oven to 350 degrees.
2 In a large bowl, combine flour, salt, nutemg, baking soda, cinnamon and sugar.
3 In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.
4 Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
FALL 2015 35
Zucchini CRISPS
2 large zuchini1 sleeve saltine crackers1/3 cup flour1/2 tsp. salt1/2 tsp. pepper2 eggs1/2 cup milk
1 Preheat oven to 450 degrees.
2 Whisk together eggs and milk in a bowl and set aside
3 Pulse the saltine crackers in a food processor until finely ground, add in flour and salt & pepper. Transfer to a large plastic baggie.
4 Slice the zucchini 1/4” thick, dip into egg mixture and then into cracker mixture (you can do several at one time) shake off the excess breading and place in a single layer on a greased cookie sheet. Bake 25-30 minutes until brown and crisp. Alternately, you can fry these in 1” oil over medium high heat for 2-3 minutes.
FALL 2015
Zucchini LASAGNA
3 large zucchini, about 1 foot long1 lb lean ground beef1 can (28 oz) crushed tomatoes2 cups sliced mushrooms1 Tbsp olive oil1 onion, chopped4 garlic cloves, minced2 bay leaves1 tsp. oregano1/2 tsp. pepper1/2 tsp. salt, or to taste1/2 tsp crushed red pepper1 cup ricotta cheese3 cups low fat mozzarella cheese1/2 cup parmesan cheese, shreddedgarnish with basil or parsley
1 Add the olive oil to a large skillet and heat over medium heat. Add the onion and cook for a couple minutes until soft. Add garlic and ground beef, breaking the beef with a wooden spoon.
2 Cook until meat is no longer pink. Add bay leaves, oregano, pepper and crushed red pepper flakes. Cook for a couple more minutes and add crushed tomatoes; stir and simmer 10-15 minutes.
3 Preheat oven to 375 degrees.
4 Slice zucchini in thin, long strips (the best way is to use a mandolin) Spray a casserole dish with cooking spray. For the base of the lasagna start with a layer of zucchini slices. Top with a third of mozzarella and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Sprinkle with another third of cheese. Repeat the layers, (3) and end with mozzarella.
5 Top with freshly grated parmesan cheese and bake for 40 minutes or until the top is golden and the cheese is bubbly.
6 Garnish with basil or parsley and serve.
FALL 2015 37
Chocolate Zucchini CAKE with Cream Cheese FROSTING
1 cup sugar3/4 cup brown sugar, packed1/2 cup oil1/4 cup butter2 eggs3/4 cup sour cream1 tsp. vanilla2 1/2 cups flour3/4 cup unsweetened cocoa powder1 1/2 tsp. baking soda1/2 tsp. baking powder1/2 tsp. salt2 cups zucchini, shredded (generous cups!)1/2 cup chocolate chipsfrosting:8 oz. cream cheese, softened2 Tbsp butter, softened1 tsp. vanilla3 cups powdered sugar (or to taste)
1 Cream together sugar, oil and butter.
2 Add eggs, sour cream and vanilla.
3 Sift dry ingredients and add to wet - batter will be really thick, moisture from the zucchini will come out while cooking.
4 Fold in zucchini and chocolate chips.
5 Spread into greased 9x13 pan and bake at 325 degrees for 30-35 minutes.
6 Cool completely and frost.
7 Beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth (add sugar in 1/2 cup increments)
8 Refrigerate until serving.
FALL 2015
FRESH CORN RECIPESSLOW COOKER CREAMED CORN(serves 8)3 LBS FRESH CORN, CUT FROM THE COB1 CUP MILK1 TBSP SUGAR1/8 TSP. SALT8 OZ. CUBED CREAM CHEESE1/2 CUP UNSALTED BUTTER
Place corn in slow cooker; stir in milk, sugar and salt. Place cubed cream cheese and sliced butter on top, do not stir. Cover and cook on high 2-3 hours. Stir well, cover and cook 15 minutes more.
QUICK CORN SALSA(serves 4-6)1 CUP FRESH CORN, COOKED & CUT FROM THE COB2 AVOCADOS, PEELED & DICED1 SMALL ONION, DICED2 LIMES2 TOMATOES, CHOPPED1 1/2 CUPS BLACK BEANS, DRAINED & RINSED1 CLOVE GARLIC, FINELY CHOPPEDSALT & PEPPER TO TASTE
Combine corn, avocado, onion, tomato, beans and garlic, Squeeze limes over, stir to combine, season to taste with salt and pepper. Refrigerate at least 1 hour to blend flavors. Serve with corn chips.
MEXICAN CORN DIP(serves 4-6)4 EARS FRESH CORN, COOKED & CUT FROM THE COB1/2 RED BELL PEPPER, SEEDED AND DICED1 SMALL CAN GREEN CHILIES1 CAN (14.5 OZ) BLACK BEANS, DRAINED & RINSED1/2 CUP MAYONNAISE1/2 CUP SOUR CREAM1 TSP. ONION POWDER1 1/2 CUPS CHEDDAR CHEESE, SHREDDED
Mix the corn, pepper, green chilies and beans together in a bowl. In a small bowl combine mayonnaise and sour cream, add onion powder and stir to blend. Pour over salad, mix, add cheese and stir once again. Chill for at least 1 hour to blend flavors. Serve with corn chips.
FALL 2015 39
FALL CORN CASSEROLE(serves 4-6)1 1/2 CUPS FRESH CORN CUT FROM THE COB1 CAN (14.5 OZ) CREAMED CORN1 CUP SOUR CREAM1 STICK UNSALTED BUTTER1 BOX JIFFY CORN BREAD MIX
Preheat oven to 350 degrees. Combine all ingredients in a 2 quart baking dish. Bake 45 minutes, uncovered.
FALL 2015
‘TIS THE FOR TAILGATING
SEASON
FALL 2015 41
FALL + FOOTBALL + TAILGATE
Everyone loves the tradition of tailgating: the game atmosphere, hanging out with family, friends and of
course, the food! If you’re planning on hosting or attending any tailgate parties this season, you will want to have lots of chips, dips, brats and brownies, and plenty of ice cold beverages for your football enthusiasts!
Overwhelmed by where to start? The first key to a memorable tailgate is organization! There is nothing worse than eating baked beans with your fingers because you forgot the silverware! Take the time to make lists of what you will need and ask each person coming to bring an item. Discuss what they will bring and write it down so you can avoid the dreaded four bags of buns and no brats!
Step One: Decide what kind of food you will be having. If you are having chili, it can be made the day before and just reheated at the party. Prepare everything you can the day before and put it in plastic bags or containers. Pack your vehicle the night before with everything except refrigerated items. Remember to leave a space for easy cooler access, and make sure beverages are cold or packed and ready for ice.
Step Two: Make a list of all invited so you will be sure to have plenty of food and drink. Don’t forget to count a few extras that may drop in and of course, any children that may be there. Children will need water, soft drinks and munchies. Designate a special cooler for the kiddos so they aren’t opening and closing every container at the party. Remind your guests of items they may want to bring: blankets, chairs, sunscreen, jackets or even rain ponchos.
Step Three: Have Fun! Pick a theme! Support your team by wearing team colors or playing the school song. Games will keep your party going, and be sure to have fun activities for the kids. Also include the little ones in chores and clean-up so they feel included and you’re not left tidying up by yourself.
Step Four: Keep those lists! Update them with ideas and notes on what to bring and what to leave at home for next time!
FALL 2015
1
The Tailgating
TOOLBOXKeep everything organized and easy-to-carry in the revolutionary new party toolbox.
spatulas, bottle openers, tongs, can openers, toothpics, skewers, basting brush, mini flashlight, stirring & serving spoons
sunscreen, zip ties, batteries, knives, duct tape, masking tape
trash bags, paper towels and bungee cord (for attaching your paper towels to the top of the toolbox)
pain, allergy relief and other medicines, hot pads, hand sanitizer, wet wipes, plastic baggies, lighters, sharpie
DON’T FORGET to add condiments and seasonings you will need for cooking and seasoning the food!
TAILGATING SEASON
FALL 2015 43
We are Cherry Creek!
✔More than 98,000 graduates and counting since 1955.
✔The Class of 2015 earned more than $58 million in scholarships.
✔The Cherry Creek School District is one of just 10 school districts in Colorado to make the College Board’s 5th Annual AP District Honor Roll for increasing access to AP® course work while at the same time maintaining or increasing the percentage of students earning scores of 3 or higher on Advanced Placement Exams.
✔The Cherry Creek School District has “What Parents Want.” SchoolMatch®, an independent, nationwide service, has recognized Cherry Creek Schools as among only 16% of school districts nationwide with its “What Parents Want Award” for 25 consecutive years.
✔America’s Best Employers. Forbes business magazine has named the Cherry Creek School District one of the 2015 Best Employers.
✔Cherry Creek Schools has the third most National Board Certified Teachers in Colorado.
✔Cherry Creek Schools offers opportunities for high school students to participate in 22 Colorado High School Activities Association sanctioned sports and four team sports at Cherry Creek middle schools. The programs have garnered 187 Team State Championships and 235 Individual Champions in just the past 14 years.
✔The Cherry Creek School District has been honored by the Association of School Business Officials International as one of only 23 school districts nationwide to receive the Meritorious Budget Certificate of Excellence for at least 15 consecutive years. The award recognizes school entities that demonstrate excellence and transparency in school budget presentation.
Cherry Creek Schools
“All children deserve a great school in their neighborhood, one they can walk or ride the bus to with their friends. These friendships between children and their families unite communities and make them stronger.”
Dr. Harry Bull, Superintendent
303.773.1184 | www.cherrycreekschools.org
3
GAME DAY RECIPESThese main-dish recipes offer the convenience of prepping some or all of the work at home before heading out to the big game.
BLT WRAPS(serves 8)1 cup mayonnaise1/2 cup sundried tomatoes, in oil, drained & chopped8 10” flour tortillas1 head iceberg lettuce1 medium onion, sliced thin16 slices (1 lb.) bacon, cooked and crumbledsalt & pepper to taste
1 Combine the mayo and tomato in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2” border. Layer the rest of the ingredients on top, salt and pepper lightly. Roll up and secure with a toothpick. Wrap individually for easy grab and go.
SIMPLE COUNTRY RIBS(serves 4-6)5 lbs pork spare ribs6 cups bbq sauce2 onions, quartered2 tsp. salt1 tsp. pepper
1 Place ribs in a large stock pot with the bbq sauce, onions and salt & pepper. Bring to a boil and cook approximately 40 minutes. You can do this the day before.
2 Preheat your grill to high heat. Lightly oil the grates and remove the spare ribs from stock pot and place on grill. Use the bbq sauce from the pan to baste the ribs. Grill ribs, basting and turning often, for 20 minutes.
WISCONSIN BRATS(10 servings)2 lbs. fresh brats2 onions, thinly sliced1 cup (2 sticks) butter6 cans beer1.5 tsp. pepper10 hoagie buns
1 Prick bratwurst with fork so they won’t explode when cooking. Place in a large stockpot with onions, butter and beer. Place over medium heat and simmer 15-20 minutes.
2 Preheat the grill to medium high heat and brush grill grates with oil. Cook the bratwurst for 10-14 minutes, turning occasionally. Don’t forget the sauerkraut, onions, hot peppers, mustard, ketchup, pickles and anything else you want to pile on these mouthwatering brats!
FALL 2015
FOODEASY APPETIZERSFill shot glasses or small paper cups 1/3 full with a vegetable dip of your choice. Stand veggies you have sliced to fit in the cup. This is a healthy snack that’s easy to carry and avoids the annoying double dippers!
A quick and tasty appetizer that can be made ahead:3 packages of kielbasa1 lb. brown sugarCut the kielbasa into 1/2” pieces and put into a slow cooker; pour the brown sugar over and stir to mix thoroughly. Cook on low for 5 hours or high for 2 1/2 hours. These are good made ahead and kept warm.
MORNING GAMESLate-morning festivities may call for breakfast burritos: make them ahead of time and re-heat later. If you have a grill and griddle pan you can cook them onsite. Nothing smells bet-ter than bacon cooking outside on a crisp morning! You can have all the prep work done and put in separate containers; then all you have to do is cook and and fill your tortillas as you go.
FOR THE KIDSFrito pie is always popular with the young crowd because it’s easy to carry and fun to eat. Buy small bags of frito chips and make a slow cooker full of chili and bring all the extras for topping like cheese, sour cream, onions and tomatoes. Don’t forget the plastic forks!
FIVE BEAN HOT DISH1 - 14.5oz can Pork n Beans1 - 14.5oz can green beans, drained1 - 14.5oz can yellow wax beans, drained1 - 14.5oz can kidney beans, rinsed and drained1 - 14.5oz can lima beans, rinsed and drained1 lb. ground beef1 lb. bacon, chopped2 cups ketchup2 cups brown sugar2 tsp. vinegar1 tsp. saltpepper to taste
In a largeskillet, cook the gound beef, onion and bacon together until done. Drain off any fat. Transfer to a large roasting pan or slow cooker and add the rest of the ingredi-ents. Mix, cover and cook in a 350 degreen oven for 1 hour. If using a slow cooker (crock pot) cook for 4 hours on low.
HOMEMADE PIMENTO CHEESE SPREAD 2 cups mayonnaise 1 - 7oz jar diced pimentos, drained and chopped 1 tsp. pepper 3/4 tsp. ground red pepper 3 cups shredded white cheese 3 cups shredded smoked cheddar cheese 1 cup finely chopped pecans
Mix all ingredients together, cover and chill for up to 5 days. Serve on bread, crackers or celery.
SRIRACHA CHEX MIX3 cups corn chex cereal3 cups rice chex cereal1 cup roasted salted peanuts1 cup waffle pretzels2 Tbsp. butter3 Tbsp. sriracha2 Tbsp. honey3 cups popped corn
Mix the cereals, peanuts and waffle pretzels together in a microwaveable bowl. Set aside. Heat together the butter, sriracha and honey until the butter melts; pour over cereal mixture. Microwave uncovered for 6 minutes; stirring every 2 minutes, mix together with popcorn. Spread on paper towels to cool. You can also make this the traditional way and bake the mixture for 1 hour at 250 degrees, stirring every 15 minutes.
Tailgating
TAILGATING SEASON
FALL 2015 45
Turn Your Cooler Into A
WARMERGet double duty out of your cooler by transforming it into a warmer with just a few simple steps.
You can buy unglazed bricks for less than $.50 cents a piece at your home improvement stores. Wrap the bricks individually in heavy duty aluminum foil and put them in a 400 degree oven for 45 minutes. Line your cooler with kitchen (tea)
towels. Place the hot bricks on top of the towels. Add another layer of towels. You are now ready for your hot food items. They will stay warm for about 6
hours, depending on how often you lift the lid.
FOIL + BRICKS + KITCHEN TOWELS
FALL 2015
Fall’s Favorite Companion
TOP 10 TIPS1. Use a large, empty laundry detergent dispenser you have rinsed out as a hand washing station.
2. Secure a paper towel holder on top of your deter-gent dispenser or from the tailgate tent supports with a couple of bungee cords. This way they won’t roll or blow away! Don’t forget to keep a trash can close by.
3. Bring a set of pre-packed drawers full of paper uten-sils and plastic silverware, napkins, paper plates and plastic cups.
4. Have fun accessories on hand for friends such as beads, temporary tattoos and bandanas that support your team.
5. Freeze water bottles to use instead of ice in your coolers and you will also have cold water to drink after they melt.
6. Bring a large plastic tub to haul back dirty dishes and use disposable table cloths for easy cleanup.
7. Float a large helium balloon so your friends can find your tailgating location.
8. Make adult and kids jello shots with the team colors.
9. Mark your coolers with labels on the lids so your guests will know what’s inside without having to keep opening the cooler. Keep alcoholic and non-alcoholic drinks in separate coolers and mark one “kids only”.
10. Plan on getting to your tailgate location at least 4 hours before game time. This will give you time to set up and clean up before the game. Keep your area clean!
TAILGATING SEASON
FALL 2015 47
CHILIFall’s Favorite Companion
The history of chili may change according to who, and which state, you ask - but most will agree that the first bowls were created on the cattle drive and contained whatever meat was on hand as well as a bunch of hearbs and spices collected along the way. There is a tale of a range cook that made chili on the drives by using wild oregano, chili peppers, wild garlic and onions, and mixed it altogether with fresh-killed beef, buffalo, jack rabbit or even rattlesnake - whatever was on hand that day. Supposedly the cook would plant tiny gardens of the native spices all along the cattle trails (out of reach of the cattles’ hooves). When they would come back through on another drive he would find his garden and harvest the spices so he would
have plenty on hand to make the famous chili until he found the next garden. Chili grew in popularity, and as word got around about the “trail ride chili” the small towns close to the trails started
making their own versions. It is even said that Frank and Jesse James liked one of the towns’ chili so much that they vowed never to rob it’s bank because “anyplace that has a chili joint like this just oughta be treated better.” Believe what you want, but it makes good chili talk as
you sit around the table or camp fire!
4 Recipes To Try This Season
FALL 2015
CHILI
TEXASLOVE CHILI
3 lbs lean beef1/4 cup olive oil1 quart water2 bay leaves8 dry chile pods or 6 Tbsp chili powder3 tsp. salt10 cloves garlic, finely chopped1 tsp. cumin1 tsp. oregano or marjoram1 tsp. cayenne pepper1/2 tsp. black pepper1 Tbsp sugar3 Tbsp paprika3 Tbsp flour6 Tbsp cornmeal
1 Heat olive oil in a 6 quart pot; when hot add the meat and sear over high heat; stir constantly until gray - not brown. It will then have the consistency of whole-grain hominy.
2 Add 1 quart water and cook (covered) at a bubbling simmer for 1.5 to 2 hours.
3 Add all ingredients except flour and cornmeal.
4 Cook an additional 30 minutes at the same bubbling simmer, but no longer, as further cooking will damage some of the spice flavors.
5 Mix the flour and cornmeal with 3 tablespoons of cold water and add to the pot. Cook 5 minutes to determine if more water is necessary (likely) for your desired consistency.Stir to prevent sticking.
DOG BREATH CHILI
6 oz. breakfast sausage2 tsp. vegetable oil3 lbs tri-tip beef, cut into small pieces1 medium onion, finely chopped1 can (14.5 oz) beef broth1/4 tsp. oregano3 Tbsp cumin7 cloves garlic2 Tbsp Gebhardt chile powder1 Tbsp hot chile powder1 Tbsp mild chile powder5 Tbsp red chile powder1 can (8 oz) tomato sauce1 can (10 oz) diced tomatoes and green chiles3 dried California chile peppers, boiled and pureed1 dried New Mexico chile pepper, boiled and pureed5 dried Cascabel chile peppers, boiled and pureed1/2 tsp. cayenne pepper1 can (14.5 oz) chicken broth1 tsp. Tobasco pepper sauce1 tsp. brown sugarjuice of 1 limesalt to taste
1 Brown the sausage, drain and set aside. Heat oil in a pot, brown beef. Add the cooked sausage to the pot.
2 Add the onion and beef broth to cover the meat. Boil 15 minutes. Add oregano and half of the cumin. Reduce heat to a light boil and add garlic.
3 Combine the chile powders into a mixture, then add half of that mixture to the pot and cook 15 minutes.
4 Add the tomato sauce and diced tomatoes with green chiles to the pot, along with the puree from the dried peppers. Add the chicken broth for the desired consistency.
5 Cook 1 hour, stirring often. Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat.
6 Turn up the heat to a light boil, and add the Tobasco, cayenne pepper, brown sugar, lime juice and salt.
7 Stir until combined and serve!
*boil chile peppers approximately 15 minutes, until soft, drain and discard liquid and puree in blender until smooth
FALL 2015 49
SPAGHETTI RED 2 1/2 lbs. ground beef2 oz. chili seasoning1 Tbsp garlic powder1 Tbsp paprika1/2 Tbsp ground cumin1/2 Tbsp ground oregano1 Tbsp kosher salt1 sleeve Saltine crackers1 lb. spaghetti
1 Cook the beef until just browned; don’t drain the grease!
2 Add half the chili seasoning, along with garlic powder, paprika, cumin, oregano and salt to the beef - stir to combine, cook 5 minutes.
3 Pulse the entire sleeve of crackers in a food processor until fine crumbs; stir into the seasoned beef mixture.
4 Add 6 cups of hot water to the pan; stir to combine and bring to a boil.
5 Once boiling, stir well so that the chili does not stick to the bottom; reduce heat and simmer at least 30 minutes, and up to 3 hours; stirring every 15 minutes to prevent the bottom from burning.
6 After cooking for awhile, a layer of red grease will form on the top. Remove 1/3 cup of the grease to mix in with your cooked spaghetti.
7 15 minutes before you are ready to serve, stir in the other half of the chili seasoning and season to taste, if needed.
8 Cook the spaghetti until al dente, mix with reserved chili grease and keep warm.
9 Ladle the chili onto a bed of cooked spaghetti, top with dill pickle slices, chopped onions and additional saltine crackers, if desired.
POOLSBREW CHILI
2 1/4 lbs cubed tri-tip roast, trimmed of fat1 can (14.5 oz) beef broth1 can (14.5 oz) chicken broth1 can (8 oz) tomato sauce2 pitted prunesshorteningwater
1ST SPICES1 Tbsp paprika1.5 tsp. onion powder1 tsp. garlic powder2 tsp. beef granules1 tsp. chicken granules1/2 tsp. seasoned salt1/2 Tbsp New Mexico chili powder1/2 Tbsp New Mexico ground chili pepper
2ND SPICES3 tsp. ground cumin1/2 tsp. garlic powder1/2 tsp. seasoned salt1.5 Tbsp Gebhardt chili powder1.5 Tbsp Texas style chili powder1/2 Tbsp New Mexico hot ground chili pepper1/2 Tbsp New Mexico light chili powder
3RD SPICES2 tsp. Texas style chili powder1 tsp. ground cumin1/4 tsp. garlic powderTobasco, as needed
1 Brown meat in 2 tablespoons shortening. Place meat in a colander and drain off shortening. Rinse meat with water and return meat to pot.
2 Add broths, tomato sauce, prunes and first set of spices. Cook approximately 2 hours, removing prunes after the first hour. (Prunes may explode if left in longer.) Add water if necessary - cook longer if meat is not tender.
3 30 minutes before serving, add second set of spices. 15 minutes before serving add third set of spices.
4 Add seasoned salt to taste and Tobasco for more heat.
FALL 2015
THE 6 STEPS TO BUYING A HOMEINVEST IN A REAL ESTATE BROKER
THE ART OF HOUSE HUNTING
WELCOME HOMEPATTERN TRENDS
PRINT INSPIRATION:
Bold PATTERNS FOR FALL
Long gone are the days of burgundy, brown, yellow and orange. If you are looking to change your color scheme with the seasons, fall is an excellent time to incorporate rich peacock colors, grown-up shades of purple and pink, playful tribal influences and bold, oversized graphics. Add them as temporary art-
work prints, pillows, throws, or if you’re really going big: wallpaper or wall color.
FALL 2015 51
WELCOMEHOME
MAKING THE DREAM OF HOME OWNERSHIP A REALITY.
THE 6 STEPS TO BUYING A HOMEINVEST IN A REAL ESTATE BROKER
THE ART OF HOUSE HUNTING
FALL 2015
THE 6 STEPS TO BUYING A HOME &WHY YOU NEED A REAL ESTATE AGENT
With the purchase of real estate being one of the biggest financial transactions
most people will experience in their lifetime, why not let a professional with years of experience and knowledge help
you on this exciting journey!
WELCOME HOME
FALL 2015 53
DECIDING TO BUYWITH AN AGENT:The housing market is tricky. Real estate agents can help you to navigate foreclosures, short sales, tight lending standards and a whole host of other issues.
WITHOUT AN AGENT:The weight is on your shoulders. Thanks to the internet, it can be done, but be prepared to dedicate many hours a week to your search and home-buying process.
FINANCING YOUR HOMEWITH AN AGENT:A good agent will already have a contact with local lenders. They can help you find a reputable local lender who will provide good service and act in your best interest.
WITHOUT AN AGENT:It’s you against the financial world as you sift through different lenders looking for the best deal.
FINDING YOUR NEW HOMEWITH AN AGENT:Locating your dream home is an agent’s role in their professional life. They have the contacts, the databases of homes and the know-how to get things done. An experienced real estate agent will have up-to-date information on what is happening in the marketplace; including pricing, financial terms and trends in the market.
WITHOUT AN AGENT:Prepare to be very organized in your home search. This includes keeping track of locations, prices, bedrooms, baths, likes and dislikes, visit dates and other details. Not to mention keeping all this information handy as you move from home to home.
MAKING AN OFFERWITH AN AGENT:Good real estate agents are experienced negotiators, able to help you complete a real estate transaction that involves a win-win price, transaction details like time lines, closing dates, financing details and other important information that fits your specific situation.
WITHOUT AN AGENT:Prepare to roll with the punches! Not everything is as easy as what’s portrayed on HGTV; and if you get in a bidding war with another buyer, things could get messy, fast!
DUE DILLIGENCE & INSPECTIONSWITH AN AGENT:The initial agreement is only the beginning of the process. Appraisals, inspection and financing all pose as possible pitfalls in a real estate transaction. An agent can deal with any complications in a professional, unemotional way, resolving issues and moving a transaction smoothly into closing.
WITHOUT AN AGENT:Buying and selling a home requires a staggering amount of paperwork, not to mention all the un-forseeables that often arise. The process can often become an emotional, draining and discouraging process and experience.
CLOSINGWITH AN AGENT:An experienced agent will understand the closing paperwork and knows what to expect in regards to closing costs, title insurance, pro-rations and other fees that surface at closing time.
WITHOUT AN AGENT:Most homebuyers don’t know anything about title insurance, fees or the daunting amount of paperwork.
FALL 2015
There has been much ado in the Denver press about a real estate firm charging commissions that are a set, or flat, amount instead of charging commissions based on a percentage of the home’s selling price. To use an overused phrase…..this flap is much ado about nothing. It is more important to carefully choose a broker based on individual circumstances than it is to minimize commissions.
SELLERS CHOOSE THEIR BROKER CAREFULLY Hands down….the most important decision of a home seller is the selection of a broker. Sellers choosing the cheapest broker in town are likely to receive less professional service. Sellers choosing the most expensive broker in town are likely to receive more professional service.
Because most sellers are not experts in real estate, it makes sense for most to choose an experienced and knowledgeable broker willing to provide more professional advice and service. It follows that these types of brokers will likely charge more for their services.
For the relatively few sellers with real estate expertise, it makes sense for them to choose a broker whose role is limited to coordinating the transaction. These types of broker are more like clerks and likely charge less for their services.
Sellers’ individual circumstances should determine how much they pay their broker. A broker should provide more value to a seller than the amount of commission expense. In other words, broker commissions should be viewed as an investment.
Before hiring a broker, sellers should thoroughly evaluate the broker prospect. This evaluation includes identifying the value provided by a broker prospect and analyzing to determine if the broker provides more value than the amount of commission paid to the broker. This is not an easy or precise analysis, but it is important to make the effort. In difficult or unusual circumstance, it could very well be that your broker is worth a
10% commission rate instead of the more common 6% commission.
BUYERS CHOOSE THEIR BROKER CAREFULLY Buyers must also be diligent in the selection of a broker. However, it is even more complicated for buyers to compare the value of their broker with the amount of
commission expense because the buyers are not a part of the commission setting process. Sellers enter into an agreement with their brokers which identifies the amount of commissions paid……the sellers’ brokers then enter into an agreement with the buyers’ brokers identifying the commission split to be paid by the sellers’ brokers to the buyers’ brokers. Adding to the confusion is the fact that each property may have a different commission amount and commission split.
The difficulty that buyers encounter when comparing the value of a broker with the commission paid to the broker makes it even more important for buyers to research brokers’ references, experience and character. Although some may argue that the amount of commissions paid to buyers’
brokers increase the price of a home, it is more likely that a carefully chosen buyers’ broker will bring more value to buyers than the amount of commissions.
SELLERS CHOOSING FLAT COMMISSIONS The most important analysis made by sellers is the comparison of brokers’ value to amount of commissions paid. The manner in which commissions are calculated is less important. However, flat commissions could be a factor in this analysis because, when more money is involved, then more broker attention is required. The sale of a $1,000,000 property demands more attention than the sale of a $100,000 property, but brokers are paid the same for each transaction if a flat brokerage commission is charged. This “attention” factor promotes a calculation of commissions based on a percentage of the purchase price.
HOMES ARE NOT COMMODITIES If all homes become uniformly valued and uniformly maintained in uniform neighborhoods, then homes would become commodities without any requirement for professional real estate brokers. However, this has not, and (hopefully) will not, happen. It is for this reason that the services of brokers are required and it is for this reason that buyers and sellers should carefully analyze their investment in brokerage commissions.
ALL BROKERS ARE NOT THE SAME If all brokers had the same experience and the same qualifications with knowledge of the same neighborhoods, then selection of brokers would be easy and determining the value of brokers would be simple. Obviously, the idea that all brokers could be the same is absurd and reinforces the need for home sellers and buyers to compensate their broker based on the value of their professional services.
LET COMMON SENSE PREVAIL Some very specialized or very capable attorneys charge $1,000 per hour and other attorneys charge $100 per hour. Legal clients must evaluate to determine what level of services their legal circumstances require. Selection of real estate brokers is no different. A commission payment to a carefully selected broker is a good investment!
INVEST IN AREAL ESTATE BROKER
WELCOME HOME
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LOCATION, LOCATION, LOCATION!Figure out what city and neighborhood you want to live in. Look for signs of economic vitality: a mixture of young families and older couples, low unemployment and good incomes. Pay special attention to districts with good schools, even if you don’t have school-age children. When it comes time to sell, a strong school system is a major advantage in helping your home retain or gain value. Also try to get an idea about the real estate market in the area. If homes are selling close to or even above the asking price, that shows the area is desirable.
The Art Of HOUSE HUNTING
BE FLEXIBLEIf you’re able, consider doing your house hunt in the off-season; generally in the colder months of the year. You’ll have less competition and sellers may be more willing to negotiate.
Be wary of choosing search criteria that is too restrictive. Perhaps you select a price range 10% above and 10% below your true range. Add a 10-mile cushion to the location you specify.
If you’re a first-time buyer, pay special attention to condominiums and cooperatives, or co-ops. Condos generally sell for 15-20% less than the cost of comparable detached homes in the same neighborhood, giving you more space for your money.
Don’t automatically reject a house just because it doesn’t measure up to your desires, either in features or price. You can always add a deck or update the kitchen. Since the asking price is just a starting point for negotiation, you will be making offers and counteroffers as both parties seek an acceptable price.
STAY ORGANIZEDWhen you start touring homes, bring a notebook and a digital camera to help you remember details. Your real estate agent should supply you with a description of each house and the lot it sets on, the property tax assessment and the asking price. Your camera and notebook are there to record other details, ranging from the cost of heating to the view out the master bedroom window.
WELCOME HOME
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The UnconventionalARTIST
OUT&ABOUTGALLERY
IN THE STUDIO WITH BRUCE GUESWEL
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BOULDER
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FALL 2015 www.flydenver.com
It’s all about access and choice, isn’t it? From Denver International Airport, major airlines give you nonstop access to more than 180 destinations in the United States, Canada, the Caribbean, Costa Rica, Europe, Mexico, and Japan.
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?
Nonstop service to almost anywhere ...well, maybe not the moon.
FALL 2015 63www.flydenver.com
It’s all about access and choice, isn’t it? From Denver International Airport, major airlines give you nonstop access to more than 180 destinations in the United States, Canada, the Caribbean, Costa Rica, Europe, Mexico, and Japan.
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?
Nonstop service to almost anywhere ...well, maybe not the moon.
