Published on Thursday, November 14 2013 09:14
I shake my magic 8 Ball
what do I see?
The whole world round
Out in front of me
Visual, artistic realms
Cohabitating with real life
Experiences persist amongst the turbulence
Making performance life art
Form and function flowing, imitating
Real vs. Imagined?
Tell me the tale
Tell me the TRUTH
By: Martin Soosloff
Published on Thursday, November 14 2013 00:00
NOVEMBER 11, IS VETERANS DAY. Yes, a day to honor our veterans of all wars, who fought for us through the years since 1776, because we did not like the English rule. Since then we have had many wars, and they are still happening, luckily not in America. But our service men and women are sent to fight overseas, all for the cause to keep Americans save. We truly owe each and every one of them our deep gratitude. “The Land of the Brave, and the Home of the Free” God bless and keep you all!
Our thanks to the Lyons High School and other bands of the St. Vrain District who participated in the Veterans Day Parade in Longmont on Monday.Read more: About Town -Nov. 14, 2013
Published on Thursday, October 31 2013 07:58
At least a thousand students, friends, colleagues, cohorts, acquaintances, and family attended a Celebration of Life ceremony for Gerald Boland, who was caught in the raging floodwaters in the early morning hours of September 12, and died.
He and wife Cheron heard the Lyons Fire Protection District’s volunteer firemen’s bull horn as they went up the North St. Vrain Road warning residents toRead more: Celebration of Life For Gerald Boland
Published on Thursday, November 07 2013 10:41
Another week gone by, and things are getting better in Lyons. More utilities were turned on this weekend with more people in their homes, more businesses opening up in town, just a night patrolman, but still curfew10 p.m. to 5 a.m. Debris is being picked up, more roads and streets opened; some areas do not have utilities yet, but will within a week or two. The report was good for most, but not pleasing to the areas that cannot have gas unless they have water. PATIENCE is the word!Read more: About Town - Nov. 7, 2013
Published on Thursday, October 31 2013 07:19
HOME! HOME! SWEET, SWEET HOME! It’s what residents of 700 Lyons homes are singing this week. After being away for six weeks, it takes some getting used to. Although, the gas man never came to my home, it is getting close (this Thursday). Again, thanks to all friends, family, hotels, apartments forRead more: About Town -October 31, 2013
Published on Monday, November 04 2013 12:40
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month, Colorado sunflower seeds are featured in the Chewy Granola Bars recipe.
Colorado produces 55 million pounds of sunflower seeds each year. The state ranks seventh in the nation for sunflower production. Sunflower seeds are power-packed with healthy fats, protein, fiber, minerals, vitamin E, and phytochemicals. Look for Colorado sunflower seeds at your local grocery store or specialty food store.
Chewy Granola Bars
Chef Jason K. Morse, C.E.C., Executive Chef, Douglas County School District and 5280 Culinary, LLC
3-1/2 Cups Instant Oats
1-1/2 Cups Sugar
2/3 Cup Oat Flour
1 Teaspoon Kosher Salt
1-1/2 Teaspoons Cinnamon
3 Cups Dried Fruits (blueberries, currants and/or cranberries)
3 Cups Seeds (mix of pepita and sunflower)
3/4 Cup Sun Butter
2 Tablespoons Vanilla Extract
1/4 Lb. Unsalted Butter, melted
1/2 Cup Honey
2 Tablespoons Water
Preheat oven to 350°F. Line a cookie sheet with parchment or spray well with pan spray. Stir together all the dry ingredients, including the fruit and seeds. In a separate bowl, whisk together remaining wet ingredients. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing firmly to ensure they are “packed” to the shape of the pan. Bake the bars for 30 to 40 minutes, until they’re brown around the edges. Cool the bars in the pan completely on a cooling rack. Remove from the pan and place onto a cutting board. Once cooled, use a large knife to cut the bars into the desired sized pieces.
Visit www.coloradoagriculture.com for a complete list of recipes.
Published on Thursday, October 31 2013 06:59
It is so wonderful to have Lyonites moving home. There are lights in homes and warmth in spirit abounding everywhere. The businesses are opening their doors and the people are starting to walk inside those businesses. As we all know, Mother Nature has done a real number on our quirky little town. UsuallyRead more: Welcome Home, Lyons!