This year we have two bands…. the first band will be Midlife Crisis!! And the second is our ‘house’ favorite The Wolf Gang. We have kid’s games, food, our bake sale, raffle, silent auction, and more. If you’re not in the mood to buy anything DON’T worry about it, just come and listen to the music. All proceeds will go to our local community by way of Habitat for Humanity.

We will be raffling some exciting things this year including; Passes to the Hogle Zoo, Tickets to the Hale Center Theatre, Utah Symphony, The Salt Lake Bee’s and much, much more!

Bring your blankest and lawn chairs because we look forward to seeing you and your family this Saturday August 20th at 5:00 p.m.

Race-Day Schedule (Gateway Mall Downtown Salt Lake City)

7:00 am Race-day registration
8:15 am Fitness warm-up at the start line
8:30 am 5K run/5K walk and 1-mile fun run/walk start
9:45 am Awards/Sponsors/Survivor parade & recognition

Utah Valley Parade of Homes
Utah County
June 3 – 18, 2011

Weber, Davis, Box Elder, Morgan, Parade of Homes
June 24 – July 10, 2011

Salt Lake Parade of Homes
Salt Lake & Tooele Counties
July 29 – August 14, 2011

Pepperdign homes; (one of our long time partners) is building and entering a home designed by us, in this year’s parade.

Stefanie Josephson (Owner of Homestyl Interior Design) is working closely with us and together we hope to achieve an award winning home.

Check out the Utah Valley Parade of Homes Website and stay tuned for more information….

Utah Valley Parade of Homes

Whats more “Thanksgiving” than Pumpkin Pie? NOTHING….so here is an awesome recipe from Martha Stewart

Makes one 9-inch pie
• 1 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 1/2 cups fresh Pumpkin Puree, or canned
• 3 large eggs, lightly beaten, plus 1 egg for glaze
• 1 1/2 cups evaporated milk
• Pate Brisee (Pie Dough)
• 1 tablespoon heavy cream
Directions
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
4. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

With thanksgiving fast approaching, we have been discussing the best roast turkey…..and Food Networks Alton Brown was the clear cut winner

Good Eats Roast Turkey
Recipe courtesy Alton Brown

Ingredients
• 1 (14 to 16 pound) frozen young turkey

For the brine:
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Did you know that Snickers is the most popular treat? And one of the first things parents swipe from their kids treat buckets!

Another one for you: Did you know that 99% of all pumpkins grown are used for Jack-O-Lanterns at Halloween time. And over 2 billion dollars worth of candy is sold every year! That’s a lot of Trick or Treating treats!

Thanks to everyone who came…..!!