SLOlifeSummer2010LR

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Cal•Tec 805•546•9976 computers 560 HIGUERA #C • SAN LUIS OBISPO Free Estimates • Virus and Spyware Removal FREE ESTIMATES • Networking/Wireless • Vista/XP/Server3002/2008 • Date Recovery • Consulting • Data Backup Systems • Laser Printer Repair • System Upgrades • Same Day Service • Virus and Spyware Removal • Networking / Wireless • Vista / XP / Server 2003 / 2008 • Data Recovery • Consulting • Data Backup Systems • Laser Printer Repair • System Upgrades • Same Day Service On-Site • In-House • Online On-Site • In-House • Online We’re here to to help! help! 805.546.9976 www.ComputersMD.com 560 HIGUERA #C • SAN LUIS OBISPO NEW SERVICE • Get help online now at www.ComputersMD.com DADO’S MARKETING COMMUNICATIONS & PUBLIC RELATIONS Create Buzz Increase Exposure Drive Sales www.dadosmarcompr.com 805-550-8273 michael.phares@dadosmarcompr.com From first impression to final handshake... successful businesses depend upon effective communicators. Local Food by BEST EVER GRANOLA Shared by Sue Waterbury It was late at night when Sue Waterbury received an urgent call from her very pregnant next-door neighbor. “Sue, we need your help…” was all she needed to hear to know a new baby was ready to make his way into the world. The soon-to-bebig-brother, Donovan, who was then one of Sue’s students at the SLO High School Tiny Tigers Preschool, was sound asleep in his bed when Sue came over and sent his parents on their way to the hospital. Donovan got quite a surprise the next morning, when instead of his mommy…there was his teacher in his bedroom! She comforted him with a warm bowl of Best Ever Granola and shared the wonderful news, “Donovan you have a little brother now.” To this day whenever the smell of Sue’s Best Ever Granola fills the air you can be sure that Donovan will be the first one to knock on her door with his little brother, Harrison, following close behind. BeST eVer Granola 8 cups rolled oats (not instant) 1 ¼ cup firmly packed brown sugar 1 ½ cup unprocessed bran 1 ½ cup natural wheat germ (not toasted or honey) ¾ cup chopped walnuts or sliced almonds ½ cup raw sunflower seeds ½ cup vegetable oil ¾ cup honey 2 teaspoons vanilla 1 ½ cup dried cranberries 1 cup raisins • Sue recommends using different dried fruits and nuts for added variety • 1. Stir in oats, brown sugar, bran, wheat germ, walnuts, and sunflower seeds in a large bowl. Put vegetable oil, honey and vanilla in a small saucepan; heat stirring until bubbly. Pour the liquid over dry ingredients, mixing, thoroughly. 2. Divide the oat mixture evenly and spread on two rimmed cookie sheets. Bake in a preheated oven at 325 degrees for 15-20 minutes, stirring once to keep granola evenly browned. While it cools, stir mixture several times to keep it from sticking together. Add cranberries and raisins. Store in an air-tight container. This granola keeps for weeks and is yummy for breakfast or snacks. Diane Auten, MA offers individual consultations, group trainings, and keynotes on topics such as: First Impressions, Multigenerational Diversity, Public Speaking, Gender Diversity and much more. www.competentcommunications.com (805) 440-6532 24 | slo life magazine 24 | slo life MagaZine
Local People Central Coast Farmers’ Harvest • Fresh Picked & Locally Grown Pesticide Free Produce • Direct Delivery to Your Home or Business Grilled Shrimp and Mango Salsa Shared by Alex LaChapelle Alex LaChapelle loves cooking with her girls, Sadie and Josephine. She sees it as a great way for them to spend time together and a perfect opportunity for her to teach them about the importance of healthy eating. One of their favorite summertime dishes, inspired by the Barefoot Contessa, is grilled shrimp and mango salsa. “This dish is quintessential summer to me,” she explains. “We love to have beach parties and this is one of those dishes where you can prepare everything at home and then just throw the shrimp skewers on the grill at the beach. It’s always a crowd favorite.” Grilled Shrimp 3 cloves garlic, minced 1 medium yellow onion, finely chopped 1/4 cup minced fresh flat-leaf parsley 1/4 cup minced fresh basil 1 teaspoon dry mustard 2 teaspoons dijon mustard 2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1/4 cup olive oil Juice of 1 lemon 2 pounds jumbo shrimp (16 to 20 per pound), peeled and deveined, tails intact Vegetable oil, for grilling 1. In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days. manGo SalSa 2 tablespoons olive oil 1 1/2 cups diced yellow onion (2 onions) 2 teaspoons peeled and minced ginger 1 teaspoon minced garlic 2 ripe mangos, cut into 1/4-inch pieces 1/3 cup freshly squeezed orange juice 2 teaspoons packed light-brown sugar 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 to 2 teaspoons minced fresh jalapeño 2 teaspoons finely chopped fresh mint leaves 1. Heat olive oil in a large saute pan over mediumlow heat. Add onions and ginger, and saute until onions are translucent, about 10 minutes. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes. Add orange juice, brown sugar, salt, pepper, and jalapeno. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes. 2. Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent 2. Remove from heat, and stir in mint. Serve warm, the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes. at room temperature, or chilled. SLO LIFE have a recipe to share? Go to slolifemagazine.com to tell us about it. slo life MagaZinE. | 25 • Weekly or Every Other Week Delivery Option • No Contract Required Eat Healthy, Eat Local Serving • San Luis Obispo • Avila • • Los Osos • Five Cities • • Nipomo • www.sloveg.com 805.709.2780 slo life magazine | 25
Page 1 and 2: SLO LIFE magazine Premier Issue! re
Page 3 and 4: slo life magazine | 3
Page 5 and 6: contents How I Found My Way Here: f
Page 9 and 10: The perfect blend of wine and music
Page 11 and 12: iGen4 Smart. Fast. Affordable. Intr
Page 13 and 14: What was that like? For some reason
Page 17 and 18: Let us manage the details, so you c
Page 19 and 20: were small and compartmentalized, s
Page 21 and 22: Oh, Baby. Our Birth Center just get
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Page 27 and 28: Revitalize your soul on the coast a
Page 29 and 30: Calendar July 17-18 Event Renaissan
Page 31 and 32: Call Me Want to see your card here?

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