beyond a reasonable doubt

Archive for November, 2011

Office Dog of the Day

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ROUTT COUNTY ASSESSOR TO IMPLEMENT NEW PROPERTY TAX RULES FOR AGRICULTURAL LANDS

In 2011, the Colorado Legislature amended the real estate tax laws in an effort to curtail what it perceives to be an abuse of agricultural tax benefits. The concept appears to be that if someone has a house on their property, but is not pursuing an agricultural activity, then that house is really “residential” even though the rest of the acreage may be in an agricultural use. The residential area should then be categorized as “residential” and taxed based on the residential value, rather than on the lower agricultural value.

Specifically, the Legislature approved House Bill 11-1146, amending the definition of “Agricultural land” to exclude up to “two acres … of land on which a residential improvement is located unless the improvement is integral to an agricultural operation conducted on such land.” This new law will now be implemented by the County Assessors around the State of Colorado.

After a recent public presentation – the County Assessor providing a report and update to the Routt County Commissioners, the County has posted some basic information about the new law, and the law itself, on the County’s web site:  http://www.co.routt.co.us/commissioners/Assessor/House%20Bill%2011-1146_CountyWebPage.pdf

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Rich’s Chicken Pot Pie

Start with a full Organic Chicken Breast. Poach in 1 inch of water (covered) for approximately 15 minutes until cooked and tender. Set aside to slice, pull apart into bite-sized pieces.

Pillsbury pie crust (2) or equivalent. Roll out one pie crust so that it will fill and will overlap the sides of a 9-10” deep dish pie pan. Poke fork holes in the crust and bake at 400 degrees for 5 – 10 minutes. (Leave excess overlapping the sides a little, since the crust will shrink a little, baking it this way.

Other than the Chicken, use any/all of the following ingredients:

6 organic carrots, sliced to 1/8 inch; ½ large yellow onion, sliced and diced.  In large fry pan, sautee in tablespoons of butter for 10 minutes.

2 cloves organic garlic, thin sliced. Add to fry pan for 5 minutes.

4 stalks organic celery, cut to 1” bits; 3 small organic zucchinis, thin sliced. Add to fry pan for 5 minutes.

1 dozen mushrooms, sliced.  Add to fry pan until mushrooms are done.

Salt and pepper lightly, to taste. (Remember, mushroom soup gets added that is already salted; see below.)

Heat approximately 1 ½ cups of mushroom soup in a saucepan on the stove. (I recommend a mild organic carton of natural creamy portabella mushroom soup, like “Imagine Natural Creations” available at City Market/ Kroger.)

Pull the cooked bottom pie crust from the oven. Spread the chicken on the bottom of the pie pan; add the vegetables to the top. Pour the mushroom soup over the top of the vegetables.

Add 1 – 2 tablespoons of shredded Parmesan cheese, sprinkled on top.

Put crust onto top, poke vent holes with fork; trim edges. Return to 400 degree oven; set temperature down to 375 for 40 minutes. Enjoy!

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Nashville Peppers Round Two

Here We Go Again!

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Office Dog of the Day

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Certificate of Recognition Awarded to Klauzer & Tremaine for Pro Bono Service

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