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.  Early Bird Entry (*up to June 6th ) Passholder Non-Passholder Adult (19+) $25.00 $35.00 Youth (13-18) $21.00 $30.00 Child (12 and under) $14.00 $20.00 Technical Running Shirt $30.00 $30.00Regular Entry (June 7th – July 6th ) Passholder Non-Passholder Adult (19+) $28.00 $40.00 Youth (13-18) $25.00 $35.00 Child ( 12 and under ) $18.00 $25.00 Technical Running Shirt

https://www.grousemountain.com/press_releases/heroine-hauls-52-women-up-grouse-grind

will help Rethink expand their support programs to help young women dealing with breast cancer and enable them to invest in several promising young researchers in British Columbia. Seek The Peak Results: Top Relay Team: Capilano Eagles - 1:40:54 Top Solo Male: Colin Dignum - 1:28:11 Top Solo Female: Chessa Adsit-Morris - 1:47:38 For a full listing of Seek The Peak Results please head to: http

https://www.grousemountain.com/press_releases/seek-the-peak-results-are-in--2

water. Allow to cool for several seconds, then remove and pat dry with paper towel. Place blanched basil into a blender, add oil and blend until smooth. Basil Mayonnaise 2 egg yolks, from large brown eggs 2 Tbsp (30 mL) Dijon mustard 4 cloves garlic, minced 1 Tbsp (15 mL) Xeres vinegar juice from 1 freshly squeezed lemon pinch cayenne pepper 1/3 cup + 2 Tbsp (105 mL) olive oil 1 2/3 cups (400 mL

https://www.grousemountain.com/posts/recipe-pan-fried-halibut

Warm Salad of Slow-Roasted Lamb Recipes from The Observatory  Warm Salad of Slow-Roasted Lamb Ewe feta, sun dried tomato, roasted squash purée, salted almonds and olive vinaigrette Serves 6-8 Lamb Rump 2 Tbsp (30 mL) duck fat 4 lamb rumps (2lb/1kg), fat caps removed 2 Tbsp (30 mL) butter 5 sprigs fresh thyme 3 cloves garlic, crushed salt and pepper to taste Preheat the over to 400 °F (200 °C).Add

https://www.grousemountain.com/posts/recipe-warm-salad-of-slow-roasted-lamb

) 1 2/3 cup (400 mL) red wine sauce 1 tsp (2 mL) sherry vinegar 1 tsp hazelnut oil salt to taste Strain meat juices from the resting steaks into a pot. Add the red wine sauce and bring to a simmer. Remove from heat and add oil and vinegar. Season with salt. Red Wine Sauce 1 shallot, sliced 2 cloves garlic, crushed 1 sprig fresh thyme 5 black peppercorns 1 bay leaf 2 cups (500 mL) red wine 1 cup (250

https://www.grousemountain.com/posts/recipe-cote-de-beouf