It's Time...
Church Services will now begin at 11:00 a.m.
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It will likely remain at 11:00 for the Season
Don't forget to set your clocks back
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10/30/08
Fort Lewis College - National Collegiate Mountain Bike Champions
The National Collegiate Mountain Bike Championships were held last weekend in North Carolina. All the big schools were there, many with with MUCH bigger funding. That's why the scholarship money (via the Fall Blaze) is so important.
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Fort Lewis College - 2008 National Champions
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Fort Lewis College - 2008 National Championsa
Heavy Rain, Slippery Tree Roots, Steep Climbs, Mud
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The moment of the win
Heavy Rain, Slippery Tree Roots, Steep Climbs, Muda
The moment of the win10/29/08
Greetings from our Florida Congregant
Michael Herman and Chris Carmichael (Lance's coach) send greetings to the Church. Michael attended services with us over the Iron Horse weekend, and has also ridden the Blaze.
10/28/08
Three Cups of Tea ----- The Outcome! Reverend Bob Chaput
I have good news and I have terrific news.a
First the good news. I just closed the bank account for our breakfast fund raiser and sent CAI a final check for $3,065.20. At the breakfast we gave Greg our check for $50,000.00. Our total contribution to the institute is $53,065.20. We need to collectively pat ourselves on the back for a job well done.
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This was made possible in part through the generous sponsorship of First National Bank of Durango and the Balantine Family as well as consideration from Norton’s Catering.
This was made possible in part through the generous sponsorship of First National Bank of Durango and the Balantine Family as well as consideration from Norton’s Catering.
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Now the terrific news. We just received an email from CAI advising us that the total donations from the Durango events, breakfast, evening presentation and direct mail-ins, is an incredible $178,917.89. That’s not a typographical error. And, that number doesn’t include our recent $3,065.20 check!
Now the terrific news. We just received an email from CAI advising us that the total donations from the Durango events, breakfast, evening presentation and direct mail-ins, is an incredible $178,917.89. That’s not a typographical error. And, that number doesn’t include our recent $3,065.20 check!
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Korphe School
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At a breakfast with David Relin, the co-author of the book, he thought this might be the largest fund raiser CAI has ever had. Way to go Durango!
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a Obviously the book and the life work of Greg Mortenson has resonated with all of us. He has demonstrated that one person can make a difference; and shown us that that there may be another better way.
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Thanks to everyone who participated so generously. a
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Regards,
Bob Chaput, Treasurer
Committee for the Central Asia Institute
Durango, CO
Bob@RChaput.com
(970) 27-9332
Bob Chaput, Treasurer
Committee for the Central Asia Institute
Durango, CO
Bob@RChaput.com
(970) 27-9332
10/20/08
Gregg's Fabulous Waffles, and Marcellus
Finally, A Gluten/Dairy Free Waffle Recipe Worthy of the Term “Palatable”
When you eschew gluten, pun intended, the first thing you notice about baked goods is that they suck. They fall through your fingers like dry sand, have a mouth feel of dry sand, and taste pretty much like dry sand. Baked goods without gluten are a waste of time. Or, so I thought.
Weekends around our house, in the time of gluten, were for sleeping in and making waffles. After being sort-of diagnosed with gluten intolerance, the only things the breakfast table had to offer were blank stares and the uneasiness of a foreign land full of strange foods.
How we longed for the good old days of waffles with real maple syrup, and our parrot Marcellus trying to steal them off our plates.
Then one day the fog lifted as the Gods of Baked Goods flung their thunderbolt into my neocortex. From the depths of my memory emerged an image of buckwheat pancakes. Buckwheat is not really wheat, but they make a damn tasty pancake. They have a lot of protean, but no gluten. What if the protean in buckwheat flour could take the place of gluten in a waffle recipe? And the rest, as they say, is delicious.
The following recipe is a variation on the Rombauer/Becker version in “Joy of Cooking”. It has been the staple in our house for years. Had I not committed it to memory, this revelation might not have come to pass. First, one needs the proper equipment. There is no point in trying this recipe without the proper tools; disaster awaits. Your equipment must also be made of the proper materials. Plastic is revolting and will not be countenanced. Here’s a list of must-haves.
Large bowl, glass or ceramic
Medium bowl, glass or ceramic
Medium copper bowl.
One-cup measure, metal
One-half-cup measure, metal
One-teaspoon measure, metal
One-half-teaspoon measure, metal
One-tablespoon measure, metal
Balloon whisk
Table knife
Waffle Iron (duh)
You will have to make a pilgrimage to the local heath food store for the three kinds of flour required. All the rest can be found in the usual places.
1 cup buckwheat flour
1 cup sorghum flour
1 ½ cup tapioca four
4 tsp double acting baking powder
1 tsp salt
4 eggs
9 Tsp oil (corn, canola, safflower, etc. Olive if you’re Sicilian)
1 tsp vanilla extract
2 cups rice milk or water
Now is a good time to warm up your waffle iron. Our iron makes round waffles that are 6 ½ inches in diameter. I use a ½ cup measure to scoop batter onto the iron. The yield is about a dozen. Parking the ½-cup measure in the 1-cup measure avoids a spot on the counter and fishing it out of the batter when it tips over.
As you’re allowed a balloon whisk as your only stirring implement, the sequence is key. Combine the dry ingredients in the large bowl with the whisk. Remember to strike the measuring cup and spoons with the table knife.
Next, you must separate the yolks from the whites, leaving the whites in the copper bowl and the yolks in the medium sized bowl. Your fingers are the best tool for separating egg whites. Deposit any egg white separating gizmos in the trash. Strike the egg on a flat surface and drop the contents into the copper bowl. Scoop your fingers under the yolk and lift and squeeze your fingers together. This cuts the white away from the yolk and keeps the yolk intact, usually. It is paramount that no yolk be left with the whites.
Deposit the remaining wet ingredients in the medium bowl, but do not stir them just yet. Oil or yolks on the whisk will ruin the whites.
Don’t give in to the temptation to use a mechanical mixer to beat egg whites. This is the coward’s way out. Nay, I tell you learn the proper technique and revel in a skill normally reserved for the elite. It’s quite simple really. Tip the bowl until the whites are just about to spill. I do this over the sink to allow clearance for my hand. The bowl rests on the edge of the sink. Place the whisk in the whites and keep your wrist low. Rotate your wrist so that the balloon end of the whisk lifts the whites and fully aerates them. In a minute or so, you should have soft peaks.
Now return to the wet ingredients and stir them with a few swift strokes. Add the wet ingredients to the dry and mix thoroughly with the whisk. A good approach to this is to scrape down the sides of the large bowl toward the center and rotate the bowl. The stirring action remains stationary while the bowl and ingredients move. After a couple of revolutions, a few more swift strokes will disperse any lumps. Next, fold the whites into the batter. The same rotating motion of the bowl will preserve the whites as they combine with the batter. When the batter is a uniform color, you’re done. Too much stirring will deflate the batter.
Some waffle iron directions tell you to remove the waffle when the light goes out or steam ceases to issue. This recipe requires you to wait about a minute longer to completely cook the waffle. You might have to experiment with this to be sure no batter remains in the center of the waffle. The result is a waffle to warm the cockles of any parrot’s two-chambered heart.
By Gregg Senne
When you eschew gluten, pun intended, the first thing you notice about baked goods is that they suck. They fall through your fingers like dry sand, have a mouth feel of dry sand, and taste pretty much like dry sand. Baked goods without gluten are a waste of time. Or, so I thought.
Weekends around our house, in the time of gluten, were for sleeping in and making waffles. After being sort-of diagnosed with gluten intolerance, the only things the breakfast table had to offer were blank stares and the uneasiness of a foreign land full of strange foods.
How we longed for the good old days of waffles with real maple syrup, and our parrot Marcellus trying to steal them off our plates.Then one day the fog lifted as the Gods of Baked Goods flung their thunderbolt into my neocortex. From the depths of my memory emerged an image of buckwheat pancakes. Buckwheat is not really wheat, but they make a damn tasty pancake. They have a lot of protean, but no gluten. What if the protean in buckwheat flour could take the place of gluten in a waffle recipe? And the rest, as they say, is delicious.
The following recipe is a variation on the Rombauer/Becker version in “Joy of Cooking”. It has been the staple in our house for years. Had I not committed it to memory, this revelation might not have come to pass. First, one needs the proper equipment. There is no point in trying this recipe without the proper tools; disaster awaits. Your equipment must also be made of the proper materials. Plastic is revolting and will not be countenanced. Here’s a list of must-haves.
Large bowl, glass or ceramic
Medium bowl, glass or ceramic
Medium copper bowl.
One-cup measure, metal
One-half-cup measure, metal
One-teaspoon measure, metal
One-half-teaspoon measure, metal
One-tablespoon measure, metal
Balloon whisk
Table knife
Waffle Iron (duh)
You will have to make a pilgrimage to the local heath food store for the three kinds of flour required. All the rest can be found in the usual places.
1 cup buckwheat flour
1 cup sorghum flour
1 ½ cup tapioca four
4 tsp double acting baking powder
1 tsp salt
4 eggs
9 Tsp oil (corn, canola, safflower, etc. Olive if you’re Sicilian)
1 tsp vanilla extract
2 cups rice milk or water
Now is a good time to warm up your waffle iron. Our iron makes round waffles that are 6 ½ inches in diameter. I use a ½ cup measure to scoop batter onto the iron. The yield is about a dozen. Parking the ½-cup measure in the 1-cup measure avoids a spot on the counter and fishing it out of the batter when it tips over.
As you’re allowed a balloon whisk as your only stirring implement, the sequence is key. Combine the dry ingredients in the large bowl with the whisk. Remember to strike the measuring cup and spoons with the table knife.
Next, you must separate the yolks from the whites, leaving the whites in the copper bowl and the yolks in the medium sized bowl. Your fingers are the best tool for separating egg whites. Deposit any egg white separating gizmos in the trash. Strike the egg on a flat surface and drop the contents into the copper bowl. Scoop your fingers under the yolk and lift and squeeze your fingers together. This cuts the white away from the yolk and keeps the yolk intact, usually. It is paramount that no yolk be left with the whites.
Deposit the remaining wet ingredients in the medium bowl, but do not stir them just yet. Oil or yolks on the whisk will ruin the whites.
Don’t give in to the temptation to use a mechanical mixer to beat egg whites. This is the coward’s way out. Nay, I tell you learn the proper technique and revel in a skill normally reserved for the elite. It’s quite simple really. Tip the bowl until the whites are just about to spill. I do this over the sink to allow clearance for my hand. The bowl rests on the edge of the sink. Place the whisk in the whites and keep your wrist low. Rotate your wrist so that the balloon end of the whisk lifts the whites and fully aerates them. In a minute or so, you should have soft peaks.
Now return to the wet ingredients and stir them with a few swift strokes. Add the wet ingredients to the dry and mix thoroughly with the whisk. A good approach to this is to scrape down the sides of the large bowl toward the center and rotate the bowl. The stirring action remains stationary while the bowl and ingredients move. After a couple of revolutions, a few more swift strokes will disperse any lumps. Next, fold the whites into the batter. The same rotating motion of the bowl will preserve the whites as they combine with the batter. When the batter is a uniform color, you’re done. Too much stirring will deflate the batter.
Some waffle iron directions tell you to remove the waffle when the light goes out or steam ceases to issue. This recipe requires you to wait about a minute longer to completely cook the waffle. You might have to experiment with this to be sure no batter remains in the center of the waffle. The result is a waffle to warm the cockles of any parrot’s two-chambered heart.
By Gregg Senne
10/14/08
2008 Senior Games- by Walt Axthelm
Huntsman World Senior Games
Walt Axthelm
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I always use the Huntsman World Senior Games as the end of the season for road cycling. This year was the 8th year that I have competed in this games. It is held in St George UT the 2nd and 3rd weeks of October with the same format.
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Tuesday is a timed hill climb about 5k long, Wednesday is a 20k time trial, Thursday is a 30 min criterium and Friday is a 37k road race that is like a time trial. Weather has always been good with the mornings in the 50s warming into the 80s.
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This year went well for me winning all 4 events and getting the overall points jersey in the 75-79 age Div 1 category. (emphasis mine, scribe)
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This is one of the best-run games and this year total entry for all sports was around 12,000 with road cycling entries at 330. They have 3 divisions for all age groups starting at 50 and going to death. Our oldest rider is Gordy Shields from San Diego at the age of 90. This year he was not there as he just had a hip replacement and will be back in 2009.
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Pictures are: The hill climb is held in Snow Canyon, which is a state park and is closed for the event. The first 3 pics are of the scenery and my start.
The next 2 are of the TT start at the Majestic View Lodge near the entrance to Zion and last are of the dinner/jersey awards for the age groups and my awards.
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Pictures are: The hill climb is held in Snow Canyon, which is a state park and is closed for the event. The first 3 pics are of the scenery and my start.
The next 2 are of the TT start at the Majestic View Lodge near the entrance to Zion and last are of the dinner/jersey awards for the age groups and my awards.
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Walt's Awards and Overall Champion's Jersey
By Walt Axthelm
Costa Rica - Panama Road Tour, by Carl Rand
Costa Rica – Panama
Road Tour
Jan 3 – Jan 13, 2009
Road Tour
Jan 3 – Jan 13, 2009
Looking for willing souls to attend services in Costa Rica and Panama in early January. Mass will be given by Rev Paulo Valle and assisted by Deacon Bicycle Bob Gregorio. The past four years have been nothing but amazing and we expect no less this time.
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Jan 3 Arrive at San Jose airport. Stay in San Jose.
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Jan 4 AM transfer to Perez Zeledon.
Today, we’ll ride 35 kms to Dominical on the Pacific Coast. After lunch, we’ll roll out of Perez Zeledon, and climb a gradual 1,500 ft above the valley. Once on the other side, we’ll be treated to a curvy descent with several outstanding views out over the Pacific coastline. We’ll stay in Dominical Stay at Villas "Rio Mar". http://www.villasriomar.com/
Jan 4 AM transfer to Perez Zeledon.
Today, we’ll ride 35 kms to Dominical on the Pacific Coast. After lunch, we’ll roll out of Perez Zeledon, and climb a gradual 1,500 ft above the valley. Once on the other side, we’ll be treated to a curvy descent with several outstanding views out over the Pacific coastline. We’ll stay in Dominical Stay at Villas "Rio Mar". http://www.villasriomar.com/
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Jan 5 From Dominical, we head south on the Costanera, a beautiful route that skirts the southern Pacific coastline. We’ll stop along the way to enjoy one of Costa Rica’s remote beaches. The ride is fairly flat, by Costa Rican standards and totals 64 kms. We’ll spend the night in Palmar Norte. Stay at "Brunka Lodge". http://www.brunkalodge.com/
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Jan 6 Now, we begin climbing for real as we leave the coast and head towards the border with Panama. Our route takes us in a southerly direction on a lightly traveled road between the bridge over the Rio Terraba at Paso Real all the way to our destination in San Vito. The road follows a scenic ridgeline as it ascends into a rich, coffee growing region. 50 kms with over 2000 ft of elevation gain. Stay at "Las Cruces Biological Station". http://www.threepaths.co.cr/lascruces_general_info.shtml
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Jan 7 After breakfast, we’ll transfer to the border crossing at Rio Sereno. Once into Panama, we’ll begin a curvy, undulating climb that is a highlight for any cyclist looking for an adventure. Traffic is light, and the countryside spectacular as we gain 5,000 ft of elevation, making our way toward Volcan Baru, Panama’s highest peak. This challenging 40 kms will put us in the village of Volcan, where we’ll spend the night. Stay at "Hotel Dos Rios". http://www.dosrios.com.pa/
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Jan 8 Leaving Volcan, we’ll descend 32 kms toward the Pacific once again, ‘til we reach the town of Concepcion. There, we’ll have lunch and load the bikes to avoid riding on the busy Pan-Am highway. We’ll transfer south to the intersection with one of the few roads that connect the Pacific coast to the Carribean. Here, we’ll mount up and make a spectacular 4,500 ft climb towards the continental divide, where we’ll enjoy fabulous views overlooking Panama’s Pacific coast. It’s 45 kms from the Pan-Am intersection to the top, where we’ll take in the sunset at our night’s lodging. Stay at "Finca La Suiza".
http://www.panama.net.tc/
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Jan 8 Leaving Volcan, we’ll descend 32 kms toward the Pacific once again, ‘til we reach the town of Concepcion. There, we’ll have lunch and load the bikes to avoid riding on the busy Pan-Am highway. We’ll transfer south to the intersection with one of the few roads that connect the Pacific coast to the Carribean. Here, we’ll mount up and make a spectacular 4,500 ft climb towards the continental divide, where we’ll enjoy fabulous views overlooking Panama’s Pacific coast. It’s 45 kms from the Pan-Am intersection to the top, where we’ll take in the sunset at our night’s lodging. Stay at "Finca La Suiza".
http://www.panama.net.tc/
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Jan 9 We leave civilization behind, as we cross over and into the Parque de la Amistad, or Friendship Park, which extends well into Costa Rica. Our route takes us into one of the largest remaining tropical forests in Central America. As we descend toward the Carribean coast, the first settlements we encounter are indigenous. Nearing the coast, the cultures blend into a mix with Spanish, Carribean and Indigenous influences. We’ll continue in a northerly direction toward Almirante on a rolling section of road that makes today’s 120 kms one of the trip’s hardest days in the saddle. At Almirante, we’ll board boats that will take us to Bocas del Toro, our home for the next 2 nights. Stay at "Hotel Tierra Verde" . http://www.hoteltierraverde.com/
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Jan 10 Today is a well-deserved rest day. An optional tour of the islands is available to investigate some of Bocas del Toro’s reefs, beaches, surfing and marine life. Crystal clear water, typical Carribean architecture, nice restaurants, and a vibrant night life scene await us here. Stay at "Hotel Tierra Verde". http://www.hoteltierraverde.com/
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Jan 11 We return to the mainland and drive to the border crossing, where we’ll re-enter Costa Rica at Sixaola. After clearing the border, we’ll mount up and ride the mostly flat 40 kms to Puerto Viejo, where we’ll spend the night. Stay at "La Costa de Papito" http://www.lacostadepapito.com/
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Jan 12 Today, we return to the San Jose area to pack up and prepare for tomorrow’s departure.
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Jan 13 Departure from the airport in San Jose.
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Price is $1750 that Includes Lodging, Sag, Breakfast, Dinners, snacks, day drinks and bike maintainance. You pay for booze and lunch and airline ticket. Lunch is generally $3.00/ day. Roads are paved with light traffic. Scenery and people are spectacular!!
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US Airways flies out of Durango through Phoenix. Continental and American leave from Albuquerque. Continental isn't very bike friendly. Frontier leaves from Durango through Denver. Trip is limited to 8 people and there are 5 spots left.
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10/12/08
Mortgage Backed Securities - by F. Gump
Forrest Gump Explains Mortgage Backed Securities
Mortgage Backed Securities are like boxes of chocolates. Criminals on Wall Street stole a few chocolates from the boxes and replaced them with turds. Their criminal buddies at Standard & Poor rated these boxes AAA Investment Grade chocolates. These boxes were then sold all over the world to investors. Eventually somebody bites into a turd and discovers the crime. Suddenly nobody trusts American chocolates anymore worldwide.
Hank Paulson now wants the American taxpayers to buy up and hold all these boxes of turd-infested chocolates for $700 billion dollars until the market for turds returns to normal. Meanwhile, Hank's buddies, the Wall Street criminals who stole all the good chocolates are not being investigated, arrested, or indicted.
Mama always said: "Sniff the chocolates first Forrest".
Mortgage Backed Securities are like boxes of chocolates. Criminals on Wall Street stole a few chocolates from the boxes and replaced them with turds. Their criminal buddies at Standard & Poor rated these boxes AAA Investment Grade chocolates. These boxes were then sold all over the world to investors. Eventually somebody bites into a turd and discovers the crime. Suddenly nobody trusts American chocolates anymore worldwide.
Hank Paulson now wants the American taxpayers to buy up and hold all these boxes of turd-infested chocolates for $700 billion dollars until the market for turds returns to normal. Meanwhile, Hank's buddies, the Wall Street criminals who stole all the good chocolates are not being investigated, arrested, or indicted.
Mama always said: "Sniff the chocolates first Forrest".
10/11/08
Sunday Service - Weather
Service at 10:00 a.m.Helen's Store !
They now offer Sacrificial Virgins for
Mennonites of all denominations
10/3/08
Time Change for Church Services
It's time! Church Services will start at 10:00 a.m. for while,
Gosh willing.
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Q: What's the best temperature for services?
A: 52 degrees!
Information brought to you by the
Jewish Atmospheric & Nature Administration
(J.A.N.A.)
10/1/08
Church congregants at the Blaze...
What was in Patti's coffee?a
Dale, dude... one bite at a time 
Costumes worn by the Helen's Store Aid Station Workers were a riot!a
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