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7 Best Christmas Towns In Montana

7 Best Christmas Towns In Montana

Here’s a rundown of the 7 best Christmas towns in Montana, known for their holiday charm and festive activities:

Bigfork:

Often referred to as “Montana’s Christmas Village,” Bigfork transforms into a magical holiday destination each year. From November through New Year’s Eve, the town is adorned with lights, garlands, and festive decorations by volunteer elves. Events include the Festival of Trees silent auction and various holiday strolls and dinners.

Whitefish:

Voted as one of the most Christmassy towns in Montana, Whitefish enchants visitors with its annual Christmas Stroll, tree lighting ceremony, and holiday activities like caroling and photos with Santa. The town’s natural beauty combined with holiday decorations creates a picturesque winter scene.

Bozeman:

Known for its popular Christmas Stroll, Bozeman lights up with holiday decorations, hosting one of the state’s most beloved holiday traditions. The city also features the Holiday Market Jubilee, offering local crafts, live music, and festive cuisine.

Philipsburg:

This town is like a Christmas time capsule with its historic charm and unique shopping experiences. Philipsburg celebrates with lights and local events, making it an ideal spot for experiencing a classic Montana Christmas.

Fort Benton:

As Montana’s oldest town, Fort Benton hosts a vintage holiday celebration. The Virgelle Mercantile and Chouteau County Country are central to the festive atmosphere, with decorations and events that hark back to earlier times.

Lewistown:

Known for its Christmas Stroll and Parade of Lights, Lewistown offers a family-friendly environment with holiday cheer. The town’s celebration includes Santa’s arrival and various local festivities, making it a joyful place to visit during the holiday season.

Red Lodge:

Though perhaps more famous for its summer events, Red Lodge turns into a charming winter wonderland during Christmas. The town hosts its own Christmas Stroll, and the annual Blade Parade featuring decorated snow plows adds a unique touch to the festivities.

These towns each offer a unique slice of holiday magic, making Montana an enchanting place to celebrate Christmas.

Cooking oils may be linked to Colon Cancer

Cooking oil may be linked to colon cancer

Recent research suggests a potential link between certain cooking oils and an increased risk of colon cancer, particularly among young Americans.

A study published in the Gut journal examined tumors from over 80 colon cancer patients and found high concentrations of bioactive lipids, which are produced when the body metabolizes seed oils.

Key Findings

Seed oils such as sunflower, canola, corn, and grapeseed were identified as potential culprits.

These oils, when consumed in excess, may trigger chronic inflammation in the body.

Bioactive lipids found in tumors can hinder the body’s natural healing process and foster tumor growth.

Context and Caveats

The study shows a correlation between seed oil consumption and colon cancer risk, but does not establish causation.

Seed oils are commonly found in ultra-processed foods, which have been consistently associated with heightened cancer risk.

Experts emphasize that it’s primarily the seed oils in ultra-processed foods, rather than cooking with seed oils in moderation, that may contribute to inflammatory responses leading to cancer.

Healthier Alternatives

Oils rich in omega-3 fatty acids, such as those found in avocados and olives, are suggested as healthier alternatives.

Some earlier studies have found a possible protective effect of olive oil against colon cancer risk.

It’s important to note that while this research provides new insights, more studies are needed to fully understand the relationship between cooking oils and colon cancer risk. Experts recommend reducing the consumption of ultra-processed foods and maintaining a balanced diet for overall health.

The healthiest alternatives to seed oils for cooking include:

Extra Virgin Olive Oil: Rich in monounsaturated fats and antioxidants, it’s excellent for low-heat cooking and dressings.

Avocado Oil: High in monounsaturated fats with a high smoke point, making it suitable for frying and grilling.

Coconut Oil: Contains medium-chain triglycerides (MCTs) and works well for baking and sautéing.

Grass-fed Butter or Ghee: Provides healthy saturated fats, vitamins, and beneficial fatty acids.

Algae Oil: A sustainable option rich in monounsaturated fats and omega-3 fatty acids, with a high smoke point of 535°F.

When choosing these alternatives, opt for oils with less than 4 grams of saturated fat per tablespoon and no partially hydrogenated oils or trans fats.

It’s important to note that while these options are generally healthier, they should still be used in moderation as part of a balanced diet.

Cahokia: a pre-Columbian metropolis

Cahokia: a pre-Columbian metropolis

Cahokia, located near present-day St. Louis, Missouri, across the Mississippi River in Illinois, is one of the most significant archaeological sites in North America, representing the largest pre-Columbian settlement north of Mexico.

Here are some key historical facts about Cahokia:

Peak Population and Size:

At its peak around 1100 AD, Cahokia was home to an estimated 10,000 to 20,000 people, making it larger than contemporary cities in Europe like London and Paris. The city spanned approximately 6 square miles (16 km²) and included about 120 man-made earthen mounds.

Mound Construction:

Cahokia is known for its impressive earthen mounds, with Monks Mound being the largest, covering 15 acres at its base and rising to about 100 feet in height. These mounds served various purposes, including residential, burial, and ceremonial.

Cultural Influence:

Cahokia was the cultural, religious, and economic center of the Mississippian culture, which influenced areas from the Midwest to the Southeast of the United States. It was a hub for trade, with artifacts found from regions as distant as the Great Lakes, the Gulf Coast, and the Rocky Mountains.

Urban Planning:

The city exhibited advanced urban planning with features like a central plaza, a palisade (wooden wall), and a solar calendar known as “Woodhenge,” used for astronomical observations. The layout showed a clear understanding of cardinal directions and possibly had cosmological significance.

Decline and Abandonment:

By 1350 AD, Cahokia was largely abandoned, and the reasons for its decline are still debated. Theories include environmental changes like flooding, drought, or deforestation; social or political upheaval, and possible warfare. Recent research has challenged some of these hypotheses, suggesting that the city’s decline was not due to environmental mismanagement.

Historical Recognition:

Today, Cahokia Mounds State Historic Site is a National Historic Landmark and a UNESCO World Heritage Site, preserving 72 of the original mounds within its 2,200 acres. This site draws visitors from around the world to learn about this once-thriving Native American metropolis.

Misconceptions:

The name “Cahokia” was given by French explorers in the 17th century after a local tribe, not because the tribe built the mounds. The original inhabitants and the name they gave the city are unknown, but they were part of the Mississippian culture, not necessarily direct ancestors of the Cahokia tribe that Europeans later encountered.

Cahokia stands as a testament to the complexity and sophistication of pre-Columbian societies in North America, challenging common perceptions of Native American cultures at the time of European contact.

Traditional Australian Puftaloons (Johnnycakes)

Traditional Australian Puftaloons (Johnnycakes)

Here’s a recipe for Puftaloons, which are essentially fried scones popular in Australia:

Ingredients:

2 cups self-raising flour (or all-purpose flour with 2 teaspoons of baking powder)
Pinch of salt
1 cup milk
Butter or oil for frying

Directions:

Prepare the Dough:

Sift the flour and salt into a large mixing bowl.
Create a well in the center and pour in the milk.
Mix until you form a soft, slightly sticky dough. If it’s too dry, add a little more milk; if too wet, a bit more flour.

Knead Lightly:

Turn the dough out onto a floured surface and knead very lightly until just smooth. Over-kneading can make the puftaloons tough.

Shape the Puftaloons:

Roll or press the dough out to about 1 cm thick.
Use a floured round cutter (about 6 cm in diameter) to cut out rounds. Alternatively, you can simply cut the dough into squares or rectangles.

Fry:

Heat butter or oil in a frying pan over medium-low heat. You want to shallow fry, so just enough fat to cover the bottom of the pan.
Once the fat is hot, place the dough pieces into the pan. Fry for about 3-4 minutes on each side or until they are golden brown. Adjust the heat as necessary to ensure they cook through without burning.

Serve:

Drain the Puftaloons on paper towels to remove excess oil.
Serve hot with your choice of topping. Traditionally, they are enjoyed with golden syrup, honey, or jam, but you can also use butter, cream, or even savory options like bacon.

Notes:

The dough should be handled as little as possible for the best texture.
If you prefer a different taste or texture, some recipes suggest adding sugar to the dough or rolling the cooked Puftaloons in a mix of sugar and cinnamon while hot.

This recipe is based on various sources describing traditional Australian Puftaloons.

Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars

Here’s a simple recipe for Snickerdoodle Cheesecake Bars:

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Snickerdoodle Topping:

1/2 cup unsalted butter, softened
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon baking powder
Pinch of salt

Directions:

Preheat Oven & Prepare Pan:

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.

Make the Crust:

Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then let it cool slightly.

Prepare the Cheesecake Filling:

In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Pour this mixture over the cooled crust.

Snickerdoodle Topping:

In another bowl, cream together butter, flour, 1/2 cup sugar, cinnamon, baking powder, and salt until crumbly. Drop spoonfuls of this mixture over the cheesecake layer.

Bake:

Bake for about 30-35 minutes or until the cheesecake is set but the center still slightly jiggles.

Cool and Chill:

Allow to cool at room temperature, then refrigerate for at least 3 hours or overnight for best results.

Serve:

Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars and serve.

Enjoy your Snickerdoodle Cheesecake Bars.

They’re a delightful blend of Cheesecake and Snickerdoodle flavors and make a tasty snack.