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PUBLIC NOTICE: CALL FOR FY23 RESORT TAX FUNDING APPLICATIONS

The Big Sky Resort Area District is accepting Letters of Inquiry (LOIs) for the FY23 (7/1/22-6/30/23) funding cycle beginning on Tuesday, Feb. 1, 2022. Approved applicants will be invited to complete Project Applications beginning Tuesday, March 1, 2022. As required by law, an applicant must be a legal entity formed under the laws of the State of Montana. The applicant must be “an entity” that is capable of both “legally and practically” carrying out the purpose of the allocation and located within the Resort Area District. The applicant must be a governmental unit, corporation, or limited partnership with the capability of being legally bound by an agreement.

LOIs and supporting documents must be completed using the online applications portal and must be submitted by Tuesday, Feb. 15, 2022, to be considered for an invitation to complete a Project Application. Project Applications and supporting documents must be completed using the online portal and must be submitted by Thursday, March 31, 2022, to be considered for funding.

Amuse-bouche refers to an appetizer, and by French translation means, “to entertain the mouth.” It offers a glimpse into what you should expect from a meal. Also it’s free, compliments of the chef.

The fall of food, part II

BY SCOTT MECHURA

EBS FOOD COLUMNIST

This column is part of a series. Read part I on explorebigsky.com.

We are at war. And we know exactly when it happened.

I don’t mean a war where we are all wearing camouflage fatigues, carrying guns and hiding in trenches trying to survive. I mean a war in which we are wearing trendy camouflage aprons with cute or clever sayings, carrying a tong or our favorite Japanese chef’s knife and have our noses in the latest healthy cookbook or website, trying to survive with what we believe to be the most up-to-date information for how we should eat.

In this war, as we learn more and more how to eat more sensibly, some new diet, food product or regimen tells us we we’re doing it wrong; that what we thought we knew about margarine for example, turned out to be very wrong. Or that red wine is good for our heart or helps alleviate arthritic pain, until it doesn’t.

The bottom line is that for every step forward we think we make in learning how and what to eat, another food product hits the market which is sure to take minutes off our lives like a cigarette.

The one-two punch that first had us on the ropes in the late 1940s and 1950s, tin can foods and high fructose corn syrup, respectively, were only the beginning.

But what harm is there in a few vegetables and red meat in cans? And surely liquid sugar isn’t any different than the white granules we know simply as “sugar.”

Well in and of themselves, no.

In theory, corn, green beans or a little wild salmon in a can are still just that. So what if my sugar is a solid or a liquid?

Well, there’s a big difference as it turns out.

Though the 1950s and 1960s were still decades of overall healthy eating, we were setting the stage for Americans to become the fattest nation in the world.

America was on a roll.

And is the case with the ironic timing of American culture, more than one thing came to fruition at the same time.

The Levittown way of life was about to change the way we lived. We were moving out of inner-city row houses and out into urban sprawl. Additionally, 1954 saw the invention of what we colloquially refer to as the “TV dinner.”

And just like that, America went from cooking on cast iron stoves in brownstones that were crammed in tighter than dusty old library books and an inherent patriotism to fight overseas, to houses with yards, prepared meals in neatly compartmentalized aluminum foil, and a taste for salt, fat and butter that was insatiable.

Simultaneously, two brothers by the names of Richard and Maurice McDonald had been building a franchise which would go on to become the most recognizable brand logo for over three decades around the globe.

Right now you’re thinking to yourself that there are several directions America’s food was going. That surely these couldn’t all intersect.

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DISCOVER YOUR DREAM HOME

bigsky.evrealestate.com

© 2021 .. All rights reserved. Engel & Völkers and its independent franchisees are Equal Opportunity Employers and fully support the principles of the Fair Housing Act. Each property shop is independently owned and operated. All information provided is deemed reliable but is not guaranteed and should be independently verified. If your property is currently represented by a real estate broker, this is not an attempt to solicit your listing. · 1.87± acres · Incredible homesite in the coveted Cascade neighborhood with outstanding views of the Spanish Peaks · Located just minutes from the base areas of both Moonlight Basin and the Big Sky Resort

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31 Black Moon Road, Lot 157A $1,100,000

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Lazy chicken pot pie

BY MIRA BRODY

Wintertime cooking is a veritable catch-22—while the cold weather intensifies your cravings for something warm and hearty, the motivation, nay necessity, to maximize your time outside before the sun sets leaves you with little time or energy to shop, prep and cook a meal. Enter the Lazy Chicken Pot Pie, a piping-hot dish combining a choice selection of my favorite comfort foods, baked into soul-nurturing goodness: creamy soup, rotisserie chicken, buttery Pillsbury dough and, of course, a bounty of cheese.

The dish can be prepped in about 10 minutes, and in advance if needed, aka it’ll be waiting in earnest for your forks and knives once you return from your hike, ski or long day at work.

Oven temp: 375 degrees Farenheit Prep time: 10 minutes Cooking time: 15-20 minutes

Ingredients

• 1 rotisserie chicken • 10 ounce can of condensed cream of chicken soup • 10 ounce can of condensed cream of mushroom soup • 1 small bag of vegetables, frozen • 1 teaspoon salt • 1 teaspoon pepper • 1 can crescent rolls • 1 cup cheddar cheese, shredded

Instructions:

1. Preheat oven to 375 F and spray an 8-by-11 inch glass pan with nonstick spray 2. In a large stove pot, combine condensed soups with two cans full of water and set burner to medium 3. Add the bag of frozen vegetables, salt and pepper and stir until combined 4. Turn the heat up a touch until the filling mixture bubbles 5. Shred the entire rotisserie chicken and add to the pot 6. Stir to combine and remove from heat 7. Pour the pie filling into the pan and sprinkle the top with liberal dose of shredded cheese, chef’s preference 8. Unroll the can of crescent rolls without breaking them apart, keeping the dough in one long sheet 9. Gently lay it across the top of the pan and stretch to fit, tucking the excess down into the sides of the pan 10. Place the pie into the oven, placing a cookie pan on a rack underneath to catch drips 11. Cook for 15-20 minutes, until the crust is golden brown 12. Enjoy

The Lazy Chicken Pot Pie is hearty, checks all the comfort food boxes, and is quick and easy for a busy cook. PHOTO BY MIRA BRODY

Tips:

The crescent roll version makes for a softer crust. If you prefer a crispier crust, you can try a can of biscuits or pre-made pie dough instead.

Another set of ingredients to bring into the mix is varied vegetables. Try: mushrooms, bell pepper, zucchini, spinach or potatoes.

A version of this story was first published in March 2020 in Explore Big Sky.

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