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committed to supporting this popular community event that promotes a healthy lifestyle for people of all ages. Over 100 BMO employees took part in the race. 2008 RESULTS  2008 Winners Time Overall men: 1. Sebastian Salas 28:02  2. Morgan Titus 28:19  3. Gavin Hamilton 28:47  Overall women:  1. Leanne Johnston 31:29  2. Kristina Rody 34:15  3. Shannon Back 35:37 Full race results can be viewed

https://www.grousemountain.com/press_releases/hundreds-attend-mountain-run

Mountain. Over 35 relay teams and 383 individuals endured a fun but challenging 4,100 feet of elevation gain and uphill trek in an effort to raise valuable funds for Rethink Breast Cancer. This year’s Seek the Peak winner was seasoned course veteran Colin Dignum with a time of 1:28:11. The course record set by Simon Driver of 1:24:08 still stands.Among the participants today were the friends and family

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

America. Y2Play is on sale now and entitles members to ski or ride for the remainder of this season and all of the 2010/11 winter season for up to 80% off the regular rate. An adult Y2Play pass is only $355! This snowpass product has introduced and brought more people back to winter sport than any other campaign in our country. Y2Play is, in large part, what makes Grouse Mountain the place where heroes

https://www.grousemountain.com/press_releases/hello-again-winter-weve-been-expecting-you

medium-sized mixing bowl. Warm the beans and beets in some hot water, drain well and add to mixing bowl. Dress lightly with olive vinaigrette and season with salt and pepper as desired. Butternut Squash Puree 1 cup (250 mL) butter 1 white onion, thinly sliced 6 cloves garlic, thinly sliced 1 cup (250 mL) water 1 cup (250 mL) whipping cream (35%) 2 cups (500 mL) butternut squash, small dice 3 Tbsp (15

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