community
november22
2011
Santa to Visit WOEC
13
Santa Claus is coming to West Ore-
gon Electric Cooperative to help raise funds
for their “Care to Share” energy assistance
program, He will be available for keepsake
photographs on December 8th from 1-5 pm,
and the 9th and 10th from 10:00 am to 3:00
pm at the WOEC office. All proceeds go to
help families in the West Oregon Electric
Coop Community. These special photographs
will make great gifts, too! Individual, family,
and group photos all for the same low cost.
Prices: First photo in card with envelope
$5. Additional copies in card with envelope
$2. Additional 4x6 copies (no card) $1. Photo
packages with 8x10 and 5x7 photos also avail-
For more information call the WOEC
able for purchase. Through a generous do-
nation by Five Star Builders, the first fifty office at 503-429-3021 and ask for Sarah or
Kellie.
people will get the initial $5 photo FREE.
Another Round: More Words of Wisdom About Beer
By Scott Laird
Directions:
1. Preheat oven to 350 degrees. Lightly grease a
According to Wikipedia, the 9x5 inch loaf pan
United States ranks 13th in a 2. In a large mixing bowl combine the flours, baking
list of countries for annual per powder, salt and brown sugar. Pour in the beer,
capita consumption of beer stir until a stiff batter is formed. Scrape the
with 81.6 liters per person. dough into the prepared pan.
The top five: Czech Repub- 3. Bake for 50-60 minutes, until a toothpick insert-
lic-158.6, Ireland-131.1; Ger- ed into the center of the loaf comes out clean.
many-110; Austria-108.3; and Australia-104.7. The
United Kingdom was 6 th at 99. Who did we beat? Bel-
gium-81.0, Netherlands-77; New Zealand-75.5; and
Canada-68.2.
Tis the Season...For Beer Bread—Ever wonder what
to do with that last beer from the six-pack your friends
brought to the holiday party and left in your fridge?
That Keystone Light tallboy some friend of a friend
who stopped by that night and just couldn’t arrive
empty handed. That beer you will never drink, but just
don’t have the heart to pour down the drain. That beer
that’s still sitting in the very back of your bottom shelf
from last year. Go ahead, take a minute and look, we’ll
wait. You know you have one.
Well we have the perfect solution for you—
Beer Bread! It’s quick and easy to make, doesn’t
require any yeast or time to rise, and it tastes great!
We’ve tried a few recipes, but we found one we like
and thought we would share it with you here, just in
time to use up the left--behind beer that you just don’t
know what to do with.
Bourbon aged strong ale from Hopworks Urban Brew-
ery; Bonaparts Retreat , a Corsican Christmas Ale
from Laurelwood Brewing; Barrel Aged Humbug’r, a
Holiday Porter aged in Jack Daniels Barrels from Mac-
Tarnahan’s Brewing; The Nutcracker, an Imperial Gin-
gerbread Porter from Oakshire Brewing; and Pepper-
mint Paddy Porter, a Peppermint Porter from Widmer
Brewing.
ral
Path Health Ser
ces
vi
Na
tu
Whole Wheat Beer Bread
Ingredients:
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1/3 cup packed brown sugar
1 12 ounce can or bottle of beer
It’s that easy! The flavor of the bread will
change depending on the type of beer used. This is a
great bread with soup or chili and even makes a great
toast. (That’s right—beer for breakfast!)
2011 Holiday Ale Festival Toasts the Spirits of the
Season--The 16th annual Holiday Ale Festival will
take place November 30 through December 4 at Pio-
neer Courthouse Square. This popular event will fea-
ture four-dozen big, bold ales designed to fend
off the cold chill of a long winter night. From
IPAs, Belgians and barley wines to winter
warmers, porters and stouts, these beers are
crafted specifically for the event or are hard-
to-fine vintages, helping secure the event’s
reputation as one of the nation’s preeminent
winter beer festivals.
What makes this festival standout
from other similar events is the beer selec-
tion; the festival works with every brewery
involved to make sure they can send a beer
that has either been made specifically for the event, or
is a rare or vintage beer that isn’t commonly tapped
in the state. According to festival manager Preston
Weesner, “It’s about the fans. This is a once-a-year
event and these beer lovers are here to support their
favorite brewery. When they get up to the taps and find
something special, it further solidifies their support of
Oregon craft brews and strengthens our reputation in
the beer world as THE place to drink beer.”
To enter and consume beer, the purchase of an
entry package is required. The general admission pack-
age at the door costs $25 and includes the 2011 tasting
mug and eight taster tickets.
Despite being held outdoors during one of the
coldest months of the year, more than 17,000 festival
attendees stay warm and dry under clear-topped tents
that cover the venue. Gas heaters create a cozy ambi-
ance beneath the boughs of the region’s largest deco-
rated Christmas tree. In addition to beer tasting, the
festival also features on-site food, event merchandise
and a coat and bag check.
Some of our favorite local breweries will be
on hand with some interesting samples we’re looking
forward to tasting, including: Barrel Aged Permafrost,
a NW Strong Ale from Burnside Brewing; Drunken
Elf Stout, an Oatmeal Stout with Chocolate and Coffee
from Columbia River Brewing; Kentucky Christmas, a
Dr. Carol McIntyre
Naturopathic & Chinese Medicine
Owned and Operated by
Don & Kim Wallace
Phone (503) 429.2617
Kitchen Countertops
Fax (503) 429.0941
Fireplace & Furniture
ABSOLUTE@AGALIS.NET
Tubs & Vanities
www.absolutemarbleandgraniteinc.net
503.429.3928
cccmnd@yahoo.com
naturalpathhealthservices.com
786 Bridge Street
Vernonia, OR, 97064
