Richard Juday believes that…

  • Council should manage the City’s budget so that income from growth is devoted solely to new infrastructure. Operational expenses should be funded only from stable, consistent income sources.
  • Council should exercise greater oversight of City staff and seek a wider range of opinions, analyses and recommendations.
  • Council should reach out to all ethnic and social groups. Council should continue to support El Comité in its efforts to mainstream recent legal arrivals through English as a Second Language (ESL) and other programs.
  • Council should re-establish and enforce school benchmarks. Building permits should not be issued if they will result in school overpopulation and unfunded facilities.
  • Council should cooperate in revitalizing education, support public school financing and assist Front Range Community College in locating permanent accommodations.
  • Council should devote greater attention to the redevelopment of the City’s downtown and central neighborhoods.
  • Council should re-examine its plans for water storage, Union Reservoir, open space acquisition and wildlife habitat preservation.

And now for the heart-stopper. This is a recipe I remember from my childhood, my mother’s Black Bottom Pie. She’s a resident on the Alzheimer’s ward in a nursing home here in Longmont.

Most of my favorite recipes include the phrase, “Melt a stick of butter…”

Black Bottom Pie

Start with a large collection of pots and pans, ‘cause this one uses a lot of ‘em!

Soak 3 envelopes of gelatin in ¾ cup milk. Scald 4½ cups milk over low heat. Make a doubled graham cracker crust from 2 packages of crackers, 1 stick of melted butter, ½ cup confectioner’s sugar; press it into the bottom of a 9´13 inch cake pan. Shave or chop 4½ oz baking chocolate. Separate 12 eggs. To the yolks, add ½ Tbsp salt, 4 Tbsp cornstarch; mix, then add 1½ cup sugar. Slowly add the scalded milk. Stir constantly (a whisk is a good thing to use here) in a double boiler. When thick, remove 1½ cups of the custard and melt the chocolate into it along with 1 Tbsp vanilla. Add gelatin to custard. Beat the egg whites stiff; add 1½ cups sugar. To custard add ¾ cup rum, then the egg whites. Pour over the graham cracker crust. Whip a pint of cream, add 2 Tbsp confectioner’s sugar. Top the pie with the whipped cream. Shave chocolate over the whipped cream for decoration. Refrigerate.

– Evelyn Juday