alt dining guide

ResourceGuideSpring 2011

Want to make your own

pasta?

Let Chef Jacqueline

Angel show you how!

28 ALT Magazine

S P R I N G 2 0 11 / c o n t e n t s

F E AT U R E

3 0 E x p e c t a t i o n s a n d P r o g n o s t i c a t i o n s

F O O D F E AT U R E S

4 1 F r o m O u r Ta b l e - C o o k i n g W i t h J a c q u e A n g e l

Publisher and Editor / Debbie Brower

Associate Editors / Jaclyn Gooding, Miranda Johnson

Photography / Image Forward Photography, Debbie Brower, Jaclyn Gooding, Miranda Johnson, Rozana Page

Sales & Marketing Manager / Charlie McMurphy

Contributing Writer / Anne Burke

www.alt [email protected] Heather Dr., Texarkana, TX 75501(903) 334-9605

©2011 ALT Magazine

B U S I N E S S E S

3 8 J u l i e ’ s D e l i

4 0 O a k C r e e k F u r n i t u r e

4 8 F u z z y ’ s Ta c o S h o p

H E L P F U L I N F O

5 0 R e s o u r c e G u i d e

5 4 C h o c o l a t e

k / PASTA IN THE MAKING

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ALT’s Family chef, Jacque Gooding, teaches us how to make a delightful meal with homemade ravioli! Yummy!

Right: March is full of fun holidays! Check out everything that is going on this month!

30 ALT Magazine

Like everyone in our area, I shivered and layered my way through February’s frigid days. When the snow arrived, I

could not resist its siren song sparkle, and I had to don my tall black boots for a walk through the white, smooth blanket which covered our lawn and driveway. The cold was foiled by the jackets, vests, fleece and flannel garments I wore, but my hands—in spite of gloves became almost immoveable and my nose wanted to run away—perhaps to warmer climes. Ear muffs, a stocking cap and even a water/wind proof hood protected my head. Armed as though for battle, I headed into the icy fray.

Even the ice, largely hidden beneath the snow comfort, was fascinating as the sun’s rays landed on its slick, shining surface and turned its formidable luster into welcome streams of much safer water. As long as I kept moving—slowly and cautiously

at best, I was safe. My footprints were clearly visible as each step sank into the inches of white stuff covering the ground. These were not footprints, however, that would leave any impression on this world, as the subtle, melting snow soon erased any evidence of my passage.

Snow balls?—out of the question. The moisture required to bind the snow was absent, so the lump of flakes—were they each-different-flakes still?—simply crumbled in my hand. I was forced to pause from my mischief and look around me. Snow is a marvelous artist, as it paints, sculpts and decorates the world it covers. Everything looks pristine—clean. Trash and weeds and broken things—limbs, toys, automobiles—are either hidden or turned into unusual shapes. A weed’s tip is bent over by its load of snow to create an almost perfect arc; an abandoned automobile becomes a soft,

rolling mound while a child’s doll house—roof and rooms occupied by the white stuff –presides over the yard space it occupies. Occasionally, the sun’s rays, reflecting off the dangling, dripping icicles will reflect the red, blue, green or yellow of the rainbow.

Near my house is a small area of woods. A winding trail has been created through the tangle of trees, shrubs and vines. When it snows, the clusters of undergrowth are barely discernible, and they are beautiful. The evergreen leaves peek out from under their snow covering to create a colorful mosaic, and their thorns are completely hidden. The twisted and tangled vines now reveal the darker, almost hidden cave shelters created by their entwining. Logs fallen across the trail identify themselves only by their lumps, not the decay. I enjoy visiting this forest retreat often, but especially when it snows.

A Spring Greeting

EXPECTATIONSAND

PROGNOSTICATIONS

by Jane Bouterse

www.alt-mag.com 31

Nestled in a back corner of the area is a small, square space separated from the surrounding trees, shrubs and vines by a strong, black wrought-iron fence. Each post is topped by a spire, and the gate, though firmly fastened, can be opened easily. Within this small space stands one, small, aged headstone leaning uncomfortably backward and almost covered by the snow. I pause. Silence. Snow-covered limbs have fallen on three corners of the sturdy fence. Pushing aside the entangling vines which make my steps halting, I respectfully remove each limb and toss it into the now obscure understory. Even in sunny times, the headstone’s inscription is too faint to be read. No matter. Respect for one who has paved the way is justifiably required. As I absorb the reality of this scene, I notice that, peeking through the enclosure’s snow, are the tips of random bulbs—flowers planted long ago. Now, their beauty may be enjoyed chiefly by the birds and critters, or maybe a wanderer or two. Regardless, their snowy presence testifies that life goes on, and so must I.

Yet anyone curious or foolish enough to tackle this winter’s scene must be cognizant of the UV rays reflecting off the white, sparkling overlay. Those rays must be respected. Their penetrating powers possess the potential for serious damage to unprotected eyes and skin. With that in mind plus the fact that when I paused in

my walking, the cold caught up with me—I headed home for the fire and coffee that would restore my comfort.

I realize that my pastoral view of the snow is only one side of this kind of weather. To those who must brave the slush and icy bridges and dangers of drivers who have no idea how to negotiate the highways—snow is just a hazard. I salute and thank them. Throughout our February winter weather, I never missed a mail or newspaper delivery; I always had water and power, and milk and bread were always available. I was, indeed, fortunate, and I know that.

However, as I looked out my office window several wearying snows later, what I saw startled me. My excitement welled as I moved to examine more closely what I was seeing. Peeking through the mulch of my winter flower bed---flowers—many more than I imagined. I thought I had transplanted all the bulbs in this bed, but no—there they were scattered all over the bed and oblivious to the snow and the cold temperatures. Their time is coming, in spite of Mother Nature’s challenges. Persistently they seek the sun, and in their quest—lift my spirits.

These plants trumpet the arrival of March—the 31 day month which builds a bridge between the bare harshness of winter and the warm new life of spring. March is a month of change, choices and challenge. The opportunities delivered by the month of

March are unique. First—the changes. Daylight

Savings Time, that change which challenges our biological clocks, occurs on March 13th. As we well know, clocks spring forward—so we lose an hour. How can the loss of that singular hour be so hard to overcome? Perhaps that just reminds us that hours lost can never be fully recovered. Something to remember about how we use them? By March 20th, however, we are ready to welcome SPRING with open arms. Its arrival occurs on the vernal equinox. According to the Clark Planetarium in Salt Lake City, UT, “The word ‘equinox’ derives from the Latin words meaning ‘equal night’ and refers to the time when the sun crosses the equator. At such times, day and night are everywhere of nearly equal length everywhere in the world.” The March equinox welcomes spring in the northern hemisphere and autumn in the southern.

Astronomy aside—SPRING arrives on March 20, 2011. Welcome warmer temperatures, longer days and shorter nights and color and robins and hummingbirds and flowers and gardens and…..

The arrival of spring is not the only event in March to celebrate, however. Although March is one of the few months with no national holidays, days worthy of celebration pepper its presence. For example, March 1st is National Pigs Day. This day originated in Lubbock, Texas, in

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1972 when Ellen Stanley decided pigs were underrated. After all, they are intelligent (playing video games and turning lights on and off) and creative (they bury themselves in mud to cool off). They are excellent hunters but can feast on berries and plants, so they are never without food; their snouts are so sensitive they are used to locate precious truffles in many European forests, and their skin is invaluable to medicine and fashion. In addition, almost every part of the pig can be safely consumed as “the other white meat.” As Roger Miller’s lyrics declare, “How ‘bout a hand for the hog!”

March 8th Mardi Gras; March 12th Girl Scout Day; March 15th Ides of March; March 17th St. Patrick’s Day, and March 22nd National (but never Congressionally designated) Goof Off Day or Sing-Out Day.

Pairings in March prove significant: March 6th is Dentist Day and the second week in March is Bubble Gum Week, while the entire month has been named National Noodle Month

and National Nutrition Month; March 30th is Doctor’s Day. To prove the dedication

to nutrition, March 24th is Chocolate Covered Raisin Day followed by March 30th, Doctor’s Day.

The nutrition days celebrated during March challenge the choices of conscientious eaters. March 1st is Peanut Butter Lover’s Day. “Did you know that Americans eat enough peanut butter in one year to coat the bottom of the Grand Canyon?”

March 4th is National Pound Cake Day. Pound Cakes are the perfect food. Their ingredients are standard pantry fare and are best when fresh—milk, eggs, butter--so they can be prepared on short notice. Pound cakes usually look pretty, travel well and a little bit of cake goes a long way.

The aroma of a pound cake as it bakes, the heft of its pan and batter,

and the warmth of that first bite in a familiar kitchen—make a pound cake not just a

tastebud tickler but a harbinger of memories. Whenever I made it home, I remember that my mom always baked me a Buttermilk Pound Cake with an orange glaze—my favorite cake in all the world-- to take back to The University of Texas with me. Making it was a project we completed together. These were the days before appliances in dorm

rooms, so she would wrap it generously to keep it edible as long as possible, and I mean “edible”. Forget fresh. That was a distant memory by the time the cake was consumed, as I rationed each piece so carefully. Most

of the time, I could scrape the mold off, and I didn’t mind the “sour” suggestion from the orange glaze, so I could make the cake last for weeks after my return. Occasionally, I would share with my roommate. Unfortunately, not often enough. What wonderful memories I enjoy each time I round up the courage to bake this pound cake!

Oreo cookies went on sale for the first time on March 6th, 1912, and since their introduction over 362 billion have been sold, earning it the status of the best selling cookie in the 20th century (and probably 21st, too). March 14th celebrates Potato Chip Day. The not-so-lowly potato chip was created in a fit of temper when George Crum, the chef at a Saratoga Springs, New York resort, was determined to frustrate a customer complaining about the chef’s too-thick French fries. Crum sliced a potato so thin that he knew the customer would be unable to skewer the crisply fried fare. The customer was ecstatic, so the potato chip was born. Around the world, potatoes are consumed second only to rice, thus potato chips enjoy universal acceptance. Tater Day follows on March 31st, as the celebration of potatoes—especially sweet potatoes with their beta-carotene and Vitamin A—continues.

The consumption of these foods keeps doctors busy, if wise choices are not made. Healthy choices revolve around eating and exercise, and, too often, Americans choose poorly. Obesity is almost an epidemic throughout all age groups in our nation. Poet, writer and cook Maya Angelou emphasizes in her cookbook great food, all day long, cook splendidly, eat smart that fresh, not processed, ingredients and smaller portions are keys to healthier living along with allowing our hunger instead of the clock to dictate when we eat. She knows what she is talking about. Her overweight problem was resolved by following just those guidelines, and they are guidelines that, at 81, she continues to follow. Eating and exercise are

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lifestyle choices.Doctors on March 30th and every

other day of the month are kept busy treating a major consequence of poor dietary choices. Obesity--the abuse and neglect of our bodies generally caused by overeating—is a major cause of diabetes. According to the National Diabetes Fact Sheet for 2011 (www.cdc.gov/diabetes) nearly 26 million Americans have diabetes; 79 million suffer from prediabetes. Diabetes is no respecter of ethnicity, gender or age. “People with diabetes are more likely to suffer from … heart attacks, strokes, high blood pressure, kidney failure, blindness and amputation of feet and legs.” Once on board the diabetes express, there is no turning back.

The possibility of diabetes or other diseases emphasizes the importance of lifestyle choices. Remember Angelou’s portions? Oreo cookies? Enjoy your milk and one or two Oreo cookies instead of the pack. Is it possible for you to “eat just one” potato chip? Maybe not, but indulgences (like Super

Bowl parties) should be occasional. Potato chips are changed, too: their preparation is more healthy (baked, for starters), and the ingredients--well sweet potato chips are even available now. One slice of Pound Cake will just have to be enough—maybe even halved or quartered so that the cake can be enjoyed

several times during a day, and noodles? National Noodle Month celebrates an international food which can be made from healthy ingredients—like whole grains—and covered with beneficial condiments.

“Information on diabetes prevention and control from the National Diabetes Education Progam—a joint effort of CDC and NIH—is available at www.yourdiabetesinfo.org.”

As for exercise, no one has to engage in the kind of physical training players in basketball’s March Madness pursue. According

to the National Institutes of Health, “There are 1,440 minutes in every day. Schedule 30 of them for physical activity at least five days a week. Regular exercise is a critical part of staying healthy. People who are active live longer and feel better. Exercise can help you maintain a healthy body weight,…delay or prevent diabetes,

some cancers, and heart problems.“The key is finding the right exercise

for you---walking briskly, mowing the lawn, dancing, swimming for recreation, biking”. If it is fun, you are more likely to continue. Find a friend, join a class or plan a group bike ride. [Texarkana has numerous biking groups eager to welcome new participants.]

www.nlm.nih.gov/medicineplus/exerciseandphysicalfitness.html

So…there you have it. The month of MARCH—plus the day I would like to celebrate —regardless of the month: March 16th is Everything You Do Is Right Day

As poet Emily Dickinson wrote:

March is the month of expectation The things we do not know,The Persons of Prognostication Are coming now. We try to sham becoming firmness, But pompous joyBetrays us, as his first betrothal Betrays a boy.

Keep your expectations high, your prognostications positive, your eyes open your appetites disciplined, and your exercising regular.

AND HAPPY SPRING!

34 ALT Magazine

NATIONAL NUTRITION MONTHUseful Guides to “Eating for a Lifetime”

James D. White RD

Moderation Learning to use “moderation” when eating helps to keep from avoiding or overeating certain foods or food groups. When using moderation, even a bite or two can tame those cravings!

Variety Eating food from all food groups is necessary to gain all the benefits that they each offer. “Eat right with color” the theme of National Nutrition Month emphasizes that eating a variety of foods can create excitement and staves off the boredom of always eating the same things.

Portion Control Knowing “portion size” is key in weight control. It’s time to bring back the measuring tools—spoons, cups, scales-- to bring people back to reality!

Balance This pertains to many areas. You want to balance your meals with healthy proteins, carbs, and fats, but you also need a good balance in life.

Emotional eating and stress = bad habits and over-eating

Taking time for yourself to work on stressors = very impor-tant

Learning ways to cope with food = balance

Spending time with friends and family = balance

Creating different routines = balance

Developing new habits = balance

Exercise Exercise is for everybody! Aids in• Weight loss

• Weight maintenance

• Body toning

• Maintaining and building muscle

• Improving one’s health

• Dealing with life’s stressors

Exercise needs to be incorporated into daily life. We should plan our day not by asking “IF but “WHEN” should I exercise today?

Not IF …But WHEN!www.eatright.AmericanDieteticAssociation

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“SMALL CHANGES MAKE ALL THE DIFFERENCE!”Angela J. Ginn RD LD CDE

January’s resolutions often become March’s forgettable frustrations. To improve goal achievement, make the goals SMART: S – Specific / M – Measurable / A – Attainable / R – Relevant / T- Time-bound

Start eating a breakfast with naturally found sugar vs. added sugar.

Try a piece of fruit or low-fat yogurt instead of the chocolate covered doughnut.

Pack your lunch! You are saving money and saturated fat with your usual order of fries.

Take a break for moving. Enjoy 15-20 minutes to go for a walk.

Find an activity you will enjoy and invite a friend.

Keep a journal. Individuals tracking food and activity lose more weight than the non-trackers.

Eat mindfully. Ask yourself, “Am I hungry?” Turn the TV and Laptop off to enjoy your food.

Dine out occasionally. Review the menu online to make a healthy entrée choice.

Go meatless once a week.This will give you a chance to discover vegetables, beans or soy for a protein option.

Be careful with add-ons. Sauces, condiments and dips can add up the calories.

Sip wisely!Enjoy nutrient rich beverages with minimal added sugars. It will save you 50-100 calories.

Weight loss can be achievable with making SMART goals.www.eatright.AmericanDieteticAssociation

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At Julie’s deli you no longer have to choose between gourmet, fresh flavor and convenience. Who needs a drive through when

you can have delicious, cheesy chicken spaghetti in twenty minutes? Don’t have time to come up with a cake for your next office or birthday party? Let Julie’s bake a delicious white chocolate raspberry cheesecake or white chocolate strawberry cake for you to pick up. Julie’s Deli has been operating for the last fifteen years with the daily goal of offering delicious, handmade food with quality ingredients to an ever busy population. In addition, Julie’s ever-expanding menu and creative food ideas have also blended with a unique market of gifts including specialty crackers, dips, marinades, cheeses, and sauces that are different than what you can pick up at the local grocery store.

Julie’s Deli will celebrate its fifteenth year anniversary on June 1, 2011. It all began after Julie Furlow finished her twelfth year of teaching. Deep down, Julie knew that she did not want to teach for another twenty years. Building on inspiration from her family, the idea for the deli was born.

“My grandparents owned a grocery store and deli, and I knew that was what I wanted to do,” Julie says. “I’ve always enjoyed food, planning meals and trying to creative something. I wanted to bring something here to Texarkana that only larger cities have, and I think with the market, I’ve been able to accomplish that.”

Now, with a growing catering business, busy restaurant and fine foods market, Julie has expanded from the 1200 sq foot deli she started with nearly fifteen years ago to 4200 sq feet and twenty three employees. Their growth is evident both from the space acquired and the vastness of their ever-growing menu.

Julie’s offers it all: Boar’s head meats and cheeses, fruit smoothies, house made soups, mouthwatering burgers, espresso drinks, decadent sweets and pies, and even Saturday brunch complete with biscuits and gravy, eggs Benedict, omelets, and sweet and savory Monte Cristos.

True to her original idea, Julie’s Deli has not lost its excellent customer service, personal attention to detail or creative concepts through the expansion. Instead, daily lunch specials are driven by customer satisfaction and even the new catering cases were added to allow their customers to take home those cult favorites: chicken spaghetti, beef enchiladas, spinach artichoke dip, Mexican corn chowder, King Ranch chicken, lasagna and more.

“We try to be as customer friendly as possible,” Julie says. “We wanted to build our business on good food and good customer service. We also have wonderful employees that are a joy to work with.”

Executive Chef and catering manager, Jennifer Hughes Tanner, helps Julie come up with their succulent creations and menu additions. Some of the most popular menu items are chicken salad, baked potato soup, chicken tortilla soup, club sandwich, southwest turkey sandwich and their handmade burgers. All their Angus burger patties are fresh made and never frozen. Try the BBQ burger with smoked cheddar, barbeque sauce, grilled red onions and their delicious house made garlic mayonnaise.

“We have people request the mayo to dip their fries in,” Julie says. “Ninety-eight percent of everything we make is freshly cooked in house.

We boil the chicken for the chicken salad and we hand-cut the fries. We try to put a little something extra into our food.”

Daily lunch specials include sandwiches, quiches, wraps, soups, salads and famous chicken spaghetti on Wednesdays. But, save room for dessert because with strawberries in season, it’s time for the one and only, white chocolate strawberry cake. You can buy moist cheesecake, decadent brownies, layer desserts, hand rolled truffles, giant soft cookies, fudge and frosted cupcakes in single servings or order a large dessert for a party or birthday. Two other new expansions include wedding cakes and an after school menu with special kids’ favorites such as cheese fries, queso and chips and chicken strips.Looking for a great and unique gift idea? Pick up soup and dip mixes, Boar’s head meat and cheese, Robert Rothschild and Stonewall products, gift baskets and items made in Texarkana such as all the Wine-a-Rita products, Nate and Sassy’s granola and the hand rolled truffles.

“We want to support Texarkana because Texarkana has supported us,” Julie says. “You know the key to any good business is giving a good product and employing good people. That is our goal and we strive for that daily.”

Julie’s Deli is open from 9 a.m.-6 p.m. Monday through Friday and 9 a.m. to 2:30 p.m. Saturday at 4055 Summerhill Square in Texarkana. For more information call (903) 792-3354 or visit their website at juliesdeli.com.

By Anne Burke

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DQ and the ellipse shaped logo are trademarks of Am. D.Q. Corp., Mpls. MN ® Reg. U.S. Pat. & TM Off. Tx. D.Q. Op. Coun., © 2011.Leon’s ® Texas Cuisine, Inc. FRITOS, FRITOS CHILI PIE and FRITOS logo are trademarks used by Frito-Lay Inc. © 2011 Frito-Lay North America, Inc.

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Why is Oak Creek Furniture Different? We have chosen Amish furniture craftsmen who are recognized leaders in the solid wood furniture industry. Amish furniture is made by hand in small Amish wood shops so every piece of furniture receives the same attention to detail. Our Amish handcrafted furniture is built to last.

Why all the fuss about details? Because the Amish craftsmen build furniture that your children and grandchildren will be proud to inherit. Come see our Amish-built bedroom furniture and oak dining room furniture. The selection of the boards and the grade of the hard wood, along with dovetailed drawers, mortise-and-tenon construction and the multi-step finish are all just small parts of the build process that add up to an heirloom quality piece of oak or cherry furniture.

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Yields 4 Servings3 cups Flour1 tsp salt4 eggs2 tbsp Olive Oil2 eggs (egg wash)

1. Place the flour on a board. Make a well in the center of the flour and fill the center with the eggs, salt, and olive oil.

2. Beat the mixture inside of the well with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together.

(You can also make your dough in a food processor if you’ve got one. Put everything in the processor and mix until the flour looks like breadcrumbs, then put the mixture on to your work surface and bring the dough together into one lump, using your hands.)

3. Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it.

4. Now its time to knead. Its not hard to knead the dough, it just takes a little time and effort. Kneading is simply pushing the dough away from you and folding it over its self. If the dough is too big to work with at one time, you can cut it in half and work with one half at a time. While you’re kneading, if you find any sticky spots dust with flour until the the entire dough is smooth and completely floured. It will take about 5 to 6 minutes.

5. Wrap the dough in clingfilm and put it in the fridge to rest for at least half an hour before you use it. Make sure the clingfilm covers it well, or the dough will dry out.

6. Now its time to roll out the pasta. If you don’t have a pasta machine it’s not the end of the world! Dust your work surface with some flour. Slice the dough into three or four pieces so it’s not to much to roll out at one time.

If you’re using a pasta machine, start on level one. Run it through, fold it over itself and run it through two more times before you go on to the next

Ready for some hands-on cooking fun? Jacque Angel, Culinary Arts student at

Texarkana College, shows us how we can create an impressive meal that is

fun to make and even better to eat!

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level. If you feel the dough getting tacky or sticky, dust with flour. Continue running it through the machine until you get to level six, you want it to the point where you can clearly see your hand or lines of newsprint through it. Then, set it aside and cover with a damp cloth and continue on with the other pieces of dough. 7. Once you’ve rolled out all the pasta, lay out two pieces of equal length. Place them straight from left to right on a flour board. On one of the pieces, start placing your filling one inch from the edge of the pasta and use a brush with egg wash around the filling to act as a glue. Continue placing the filling about two inches apart. Once you have filled one pasta piece pick up the second piece and place over the first with the filling on it. Rub your fingers around the filling to release any air bubbles. Use a plastic circular tool or a wine glass to cut out your raviolis. Place the wine glass over the dough where the filling is in the middle of the wine glass and push down while turning in a circular motion. Use a fork or your finger tips to seal the edges of the ravioli.

8. Once all the raviolis are cut out, boil 7 or 8 at a time for 5 minutes. Remove from water and add them to your favorite sauce. It was a long process but its worth the wait!! Don’t forget to top with fresh parmesan!

8 Button Mushrooms, small dice½ cup Onion, small dice1 Tbsp Butter1 Fl oz Heavy Cream1/3 cup Graded Parmesan

1. Sautee mushrooms and onions in the butter on medium heat until soft and caramelized, about 4-5 minutes.

2. Remove from heat, add heavy cream and parmesan. Refrigerate until use.

5 Tbsp Butter5 Tbsp flour4 cups Milk2 tsp Salt½ tsp. Nutmeg½ cup Parmesan

1. In saute pan melt butter and add flour. (This is a roux and can burn quickly, cook on medium heat and stir constantly.) Cook for 7 minutes.

2. While the roux is cooking heat the milk until its warm.

3. Add the milk 1 cup at a time to the roux while whisking constantly. When all 5 cups are incorporated cook for 10 minutes.

4. Remove from heat, stir in nutmeg and parmesan.

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1 yellow Squash1 zucchini1 tbsp. Salt1 tbsp. Pepper2 tbsp Olive Oil

1. Slice squash and zucchini to 1/3 of a inch. Place of a sheet pan and drizzle with olive oil and sprinkle on salt and pepper.

2. Roast in the oven at 400 for 5 minutes.

2 sticks Butter (must be room temperature)2 tbsp minced garlic2 tbsp minced RosemaryZest of 1 lemon 1 tsp. Lemon juice1 tsp salt1 tsp pepper 1. Combine everything in a food processor or large bowl; mix until all ingredients are combined.2. Spread on your favorite bread. Place in oven to melt.

Yields 4 servings4tsp Butter½ cup Brown Sugar½ Dark rum or Amaretto1 tsp Nutmeg4 small Bananas or 2 large 1. Melt butter in saute pan over medium heat. Add brown sugar and nutmeg and stir until sugar dissolves.

2. Stir in rum or amaretto and bring to a simmer, add bananas and cook for 2 minutes.

3. Serve over ice cream and enjoy!

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If you don’t have a pasta machine there are other ways to create fantastic pasta. *You can find a pasta machine for around $30 in stores or online. *If you have a KitchenAid® mixer you can buy a pasta attachment. *Or you can just use a rolling pin and dough slicer (pizza slicer.)

If making the dough is too much for you, but you still want to impress loved ones, you can buy Wonton Sheets from your local grocery store. Place them on a floured cutting board and roll out with a rolling pin. Continue with step 7.

You can fill raviolis with ANYTHING! *Shrimp *Crab *Pork *Beef *Even chocolate!

You can also top it with your favorite sauce, even if it’s a store bought one! Be as creative as you want!

www.bedbathandbeyond.com

KitchenAid® Pasta Press Attachmentfor Stand Mixers

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White plast-yThe KitchenAid® Pasta Press attachment self-feeds dough into the hopper and through the

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that can create spaghetti, bucatini, rigatoni, fusilli and small or large macaroni. This attachment fits all KitchenAid® stand mixers. Easy to assemble.

Includes six pasta plates, cleaning brush, combination pusher and wrench, and storage

case, which fits all accessories on top of the Pasta Press for convenient storage. Auger, pasta ring,

combo tool and storage case are dishwasher safe.

KitchenAid® Pasta Excellence Set(For Stand Mixers)

$299.99 - 6 silver pieces

Lasagna, spaghetti, fettuccini, thick egg noodles, angel hair, ravioli - you name it, you can make it all with this pasta specialty kit. Prepare fresh

pasta dough sheets with the included pasta sheet roller and feed them into the cutters of your choice, or fill the ravioli maker with cheese,

spinach, or meat filling and form wide pockets of fresh ravioli. Whatever you choose, the Pasta Excellence Set has all you’ll need for making fabulous, homemade pasta. Attaches to any

kitchenAid® stand mixer. Includes angel hair, thick noodle, fettuccine and spaghetti cutters, a

pasta roller and a ravioli maker.

Weston Pasta Machine$34.99

Make fresh, homemade pasta in minutes with this easy to use pasta making machine. Includes a double cutting head that makes perfect fettuccini and spaghetti, plus rollers that adjust to multiple

thickness settings for any type of pasta you desire. Made from chrome plated steel, it clamps to your table for ease of use and stability. Handle, clamp and complete recipe/instruction book included.

48 ALT Magazine

Citizens of Texarkana, welcome to your new addiction: Fuzzy’s Taco Shop on Texas Boulvard. Tommy

and Jana Hicks are a couple with a passion for food who, after opening a few Wingstops, decided to introduce a second concept. Tommy and Jana have been in the restaurant business for fifteen years, and after trying Fuzzy’s Taco Shop at the iconic location in Fort Worth, Texas, they knew that they had to bring this funky restaurant with fresh, amazing food to Texarkana.

“We just feel in love with the cool atmosphere, different flavors and the fact that it was good quality and affordable,” Jana Hicks says. “Lots of students at Texas Christian University told us to try it, and we just loved the food and the fact that it was a great place to hang out. We saw business people in suits, college students, ladies out to lunch; it’s a place for everyone.”

Two things really help Fuzzy’s stand out as a great dining choice. First, the food is original and everything is made fresh. This is not your average fast-food taco. All the food is handmade daily, and the tacos come with a delicious topping of cilantro, tomatoes, feta cheese and a delicious drizzle of garlic avocado sauce. Second, the atmosphere is befitting its name: fun, funky and inviting. Watch the game on the flat screens with friends or sit in the sun with windows looking out on one of the busiest sections of town. It’s a bright, happy place for lunch or after-

work drinks with co-workers.

Everything on the menu is made daily with the best ingredients available and the combinations are endless. Feast on tacos, burritos, hearty salads, tortilla soup, quesadillas, enchiladas, nachos or award-winning white queso dip. Some of the most popular items on the menu are the fresh grilled chicken or beef fajitas for only $7.99 with a choice of two of the five delicious sides including a mix-mex fried rice, latin fried potatoes, black beans, refried beans or try the borracho beans which are pinto beans slow cooked in the homemade pico de gallo and beer. Choose any of the amazing meats available for tacos, burritos or grilled sandwiches: grilled shrimp, tempura shrimp, tempura fish, grilled fish, ground beef, grilled chicken, spicy pork or the mouthwatering garlic shredded pork. Plus there are great vegetarian options with fresh cooked zuchhini, squash, tomatoes and black beans in a good quality olive oil.

In addition, a hearty and spicy breakfast is served all day. You can swing by any morning for a filling breakfast burrito or authentic huevos rancheros: two fried eggs with tomatoes, jalapenos, onions and topped with the fresh-made daily roasted salsa. While some places have drinks specials for a couple of hours, Fuzzy’s has amazing prices all day. Enjoy a schooner margarita for $4.95 or a schooner beer for $2.95 without having to sit in a bar atmosphere.

Fuzzy’s is the type of place you can feel good about bringing your kids or getting out with your friends.

Plus, the food is affordable and even more so since there is no tip. Just wait in line, put in your order and wait to see your steaming plate of delicious food come up on the counter by the open-view kitchen. In the meantime check out the game on TV, ask your kids about their day or check out the Butt-Burning Hot Sauce on all the tables. The biggest challenge will by trying not to envy all the plates coming by. There are so many combinations it will take you many visits to try them all.

You might have also seen the Fuzzy’s limousine parked out front. The limousine is part of the catering experience and will drop your food off in style. They are available to cater any large party or event, so think about them for your next fiesta!

“Everything is really delicious,” Jana says. “I’m really excited for Texarkana to fall in love with this place as much as we have. You will find a fun hangout for everyone after church, after work, with your friends and the food will keep you coming back again and again.”

Fuzzy’s is open from 9 a.m.-10 p.m. Sunday through Thursday and 9 a.m. to midnight Friday and Saturday at 4849 Texas Blvd. For more information call 903-791-TACO or visit the website at fuzzystacoshop.com

by Anne Burke

www.alt-mag.com 49

50 ALT Magazine

Ark-La-TexResourceGuide

Air and HeatingCentral Air450 S. Kings HighwayTexarkana, TX 75501903.832.1212

AlterationsBea’s Alterations2917 N. Stateline Ave.Texarkana, TX903-792-2955

ApartmentsLegacy at Pleasant Grove5911 Richmond Rd.Texarkana, TX888.763.2676

Richmond Oaks Apartments2815 Richmond Rd. Texarkana, TX 903.832.6150

Summerhill Woods Apartments4501 Summerhill Rd.Texarkana, TX 903.793.7888

Three Fountains Apartments1915 Richmond Rd.Texarkana, TX903.838.9801

Westwood Apartments101 Redwater Rd.Wake Village, TX 903.832.8446

AttireAbby Gayle’s4012 Summerhill SquareTexarkana, TX 903.792.0088

Gayle’s4059 Summerhill SquareTexarkana, TX903.792.0056

BanksGuaranty Bond Bank2202 St. Michael Dr.Texarkana, TX 903.792.8600

Texar Federal Credit UnionRichmond Rd.Texarkana, TX 903.223.5626

CakesColdstone Creamery4228 St. Michael Dr.Texarkana, TX903.838.2653

Julie’s Deli4055 Summerhill Sq.Texarkana, TX903.792.3354

Reception ArtsBecky RisingerAshdown, AR870.898.5273

Silver Spoon5530 Scottsdale DriveTexarkana, TX 75503903.838.4648www.silverspooninc.com

CaterersChappo’s Italian Restaurant1617 New Boston RoadTexarkana, TX 75501903.791.1726

Culinary CreationsPam Elliott903.831.4674

Fuzzy’s Tacos4809 Texas Blvd.Texarkana, TX903.791.8226


La Fogata3401 Genoa RoadTexarkana, Ar870.773.1879


Smokey Joe’s BBQ300 W. New Boston RoadNash, TX903.223.8227

Timothy’s4115 N. Kings HighwayTexarkana, TX903.831.5999

Wendy’s4201 Stateline AvenueTexarkana, TX2902 Richmond RoadTexarkana, TX3737 New Boston RoadTexarkana, TX1615 N. HerveyHope, AR124 N. Loop Highway 59Atlanta, TX

Wingstop2700 Richmond Road, Suite 14A1Texarkana, TX903.255.00904501 N. State Line,No. 106Texarkana, TX903.792.9464www.wingstop.com

ClothingAbby Gayle’s4012 Summerhill SquareTexarkana, TX903.792.0088

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Gayle’s4059 Summerhill SquareTexarkana, TX903.792.0056

Cosmetic SurgeryCarmony Oral, Facial and Dental Center5305 Cowhorn CreekTexarkana, TX 903.791.8405

Dry CleaningHoliday CleanersLocations throughout Texarkana Area 870.773.4072

Event LocationsGarrison GardensTexarkana, AR 71854870.773.0275www.garrisongardens.net

The Pavillion at Elk Meadow8 Miles West of New Boston on I-30382 PR 42042DeKalb, TX 75559903.319.5130

Prissy Chrissy Ranch915 FM 2148 SouthTexarkana, TX 75501903.838.6121www.prissychrissy.com

Raindrop Hill Farm4300 N. Kings HighwayTexarkana, TX 903.832.7913

Regional Arts CenterCabe Hall321 W. 4th StreetTexarkana, TX 75501903.792.8681www.trahc.org

Fitness CentersAnytime Fitness Richmond Road3415 Richmond Road.Texarkana, TX 75503903.794.5348

FloristsH&N Floral7801 N. State Line5708 Richmond Rd.Texarkana, TX 903.794.1417903.832.2000

Queen City FloralHighway 59 NorthQueen City, TX 903.796.2891

Ruth’s Flowers3501 Texas Bllvd.Texarkana, TX 903.793.6711www.ruthsflowers.net

Scooter Raney at J. Brown for the Home121 College DriveTexarkana, TX903.793.4114

Twisted Vines406 N. Stateline AvenueTexarkana, AR870-772-2700

Furniture

Oak Creek Furniture8024 West 7th St.Texarkana, TX 903.832.0793

GiftsDot’s Ace Hardware3411 Richmond Rd.Texarkana, TX 903.838.0059

H&N Floral7801 N. State Line5708 Richmond Rd.Texarkana, TX 903.794.1417903.832.2000

Lane’s Gifts & Collectibles720 Realtor Ave.Texarkana, AR870.773.2123

Mixing Bowl4014 Summerhill SquareTexarkana, TX903.794.4014

Queen City FloralHighway 59 NorthQueen City, TX 903.796.2891

Scooter Raney at J. Brown for the Home121 College DriveTexarkana, TX903.793.4114

Table Manners3205 Kennedy LaneTexarkana, TX 903.838.3538


Hair CareHeadmasters Hair Salon3703 Mall DriveTexarkana, TX903.832.6261

Style StudioLisa Harris3201 Kennedy LaneTexarkana, TX 903.223.1719

HospiceDierksen Hospice6500 N. Summerhill Road, Suite 2BTexarkana, TX903.793.6350

HospitalsChristus St. Michael Health System2600 St. Michael Dr.Texarkana, TX903.614.1000

Health South Rehabilitation515 West 12th St.Texarkana, TX903.793.0088

Wadley Hospital1000 Pine St.Texarkana, TX903.798.8000

HotelsBest Western Texarkana Inn & Suites5219 Crossroads ParkwayTexarkana, AR870.774.1534

Clarion Lacross Hotel5100 N. Stateline Ave.Texarkana, AR870.774.3521www.lacrosse-hotel.com

Courtyard by Marriott5001 North Cowhorn CreekTexarkana, TX903.334.7400

Fairfield Inn and Suites by Marriott4209 Mall Dr.Texarkana, TX 903.838.1000

Hampton Inn & Suites 4601 Cowhorn Creek RoadTexarkana, TX 903.832.3499

Holiday Inn Express & Suites4545 Cowhorn Creek RoadTexarkana, TX 903.223.0008

TownePlace Suites by Marriott5020 North Cowhorn CreekTexarkana, TX903.334.8800

InsuranceBrian PurtleAllstate Insurance3301 Richmond Rd.Texarkana, TX 903.832.5881

Elite InsuranceTammy McDowell1705 N. Kings HighwayNash, TX 903.794.0000

Farm Bureau Insurance4140 McKnight Rd.Texarkana, TX903.838.8707

Greg Cockerell State Farm Insurance4807 Texas Blvd.Texarkana, TX 75503903.793.7502

Kelli Ashbrook State Farm Insurance3410 Moores LaneTexarkana, TX 75503903.223.8100www.kelliashbrook.com

52 ALT Magazine

Ron Morrow State Farm Insurance3306 Richmond Rd.Texarkana, TX 75503903.832.5505www.ronmorrowagency.com

JewelersAlexander’s Jewelers3701 Mall DriveTexarkana, TX903.832.3557

Blue Isle Expressions3402 Richmond RoadTexarkana, TX903.791.9992

Crocker’s Jewelers3117 Kennedy LaneTexarkana, TX 75501903.832.8686

Micah’s Jewelers2812 Richmond RoadTexarkana, TX903.735.2336

Make-upGayle’s4059 Summerhill SquareTexarkana, TX903.792.0056

Salon Visage EsthetiqueMary Ann Robbins4506 Summerhill Rd.Texarkana, TX903.794.4007

SanctuaryKimberly Parham, M.D.3502 Richmond RoadTexarkana, TX 75503903.334.8661

Medical EquipmentRespiratory Solutions3101 Kennedy Lane, Suite 1000Texarkana, TX 75503903.793.2110

Pet GroomerBows & Tows254 E. New Boston Rd.Nash, TX 75570903.223.3647

PhotographerImage Forward Photography200 Heather Dr.Texarkana, TX 75501903.334.9605www.imageforwardtxk.com

PhysiciansExpress Care5483 Summerhill RoadTexarkana, TX 75503903.223.5931

Ly Gaylor, M.D.DermatologistCollom & Carney Clinic5002 Cowhorn Creek RoadTexarkana, TX 75503903.614.3006

Philip Hahn, M.D.Advanced Foot Care5606 Summerhill RoadTexarkana, TX 75503903.791.1222

Jon Northam, M.D.6 Woodmont CrossingTexarkana, TX903.791.1044

Mark Wren, M.D.Physiatrist3510 Richmond Road, Suite 400Texarkana, TX 75503903.831.6275

Vision Source4401 Morris LaneTexarkana, TX 903.838.9063

PlumbingCentral Air/Roto Rooter450 S. Kings HighwayTexarkana, TX 75501903.832.1212

Real EstateConnie WalkerColdwell Banker United3001 Richmond RoadTexarkana, TX903.277.0100903.832.2486

Impact RealtyBill and Tracy Spradlin1200 N. Kings Hwy., Suite 104Nash, TX903.748.3186903.748.2477

Teresa LiepmanRemax5120 Summerhill Rd.Texarkana, TX 75503903.276.9464

RefreshmentsBJ’s Refreshment Center3260 N. Stateline Ave.Texarkana, AR 870.774.5931

Bolls Distributing700 E. Broad St.Texarkana, AR 870.774.9283

The Villa Liquor Store5108 N. StatelineTexarkana, AR [email protected]

RentalsBig Event / Atlas Game Room2837 New Boston Rd.Texarkana, TX903.334.7444

Bounce-A-Lot903.276.2961www.bounce-a-lot.com

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Dot’s Rentals814 N. Robison RoadTexarkana, TX 75501903.792.70113413 Richmond Rd.Texarkana, TX903.838.0551


RestaurantsChappo’s Italian Restaurant1617 New Boston RoadTexarkana, TX 75501903.791.1726

Daddy Dougaloo’s905 New Boston RoadTexarkana, TX 75503903.791.0172

Dairy QueenLocations throughout Ark-La-Tex

Fuzzy’s Tacos4809 Texas Blvd.Texarkana, TX903.791.8226

Golden Corral3809 Sowell LaneTexarkana, TX 75503903.334.8399


La Fogata3401 Genoa RoadTexarkana, AR 71854870.773.1879

Shorty’s Donuts2729 New Boston RoadTexarkana, TX 75501903.832.6686

Silver Spoon5530 Scottsdale DriveTexarkana, TX 75503903.838.4648


SonicLocations throughout Ark-La-Tex

Tasty Donuts1443 N. Kings HighwayNash, TX 903.838.0422


Wendy’s4201 Stateline AvenueTexarkana, TX2902 Richmond RoadTexarkana, TX3737 New Boston RoadTexarkana, TX1615 N. HerveyHope, AR124 N. Loop Highway 59Atlanta, TX

Wingstop2700 Richmond Road, Suite 14A1Texarkana, TX903.255.00904501 N. State Line,No. 106Texarkana, TX903.792.9464

Retirement/Assisted Living HomeCornerstone Retirement Community4100 Moores LaneTexarkana, TX903.832.5515

Edgewood Manor4925 ElizabethTexarkana, TX903.793.4645

The Magnolia4205 Richmond MeadowsTexarkana, TX903.838.7319

SittersSittersKathryn Norwood/Karen SchmidtTexarkana, TX903.277.2191

Spas/SalonsAll About YouDiana Gregory/Lori Campbell4100 Summerhill Sq.Texarkana, TX903.792.7775

Salon Visage EsthetiqueMary Ann Robbins4506 Summerhill Rd.Texarkana, TX903.794.4007

SanctuaryKimberly Parham, M.D.3502 Richmond RoadTexarkana, TX 75503903.334.8661

TravelVickie’s ToursPO Box 682Hooks, TX903.547.3030

VideographersOver The Edge Studios5002 WoodgateTexarkana, TX 75503903.831.6837www.otestudios.com

Wedding AttireBridal Castle3209 Kennedy LaneTexarkana, TX903.838.3886

Reed’s Bridal and Formal2501 N. StatelineTexarkana, TX903.793.7333

Wedding CoordinatorsAbracadabra Wedding and Event PlanningDebra Mason, Event [email protected]

Wedding FavorsPop Pop Shoppe2011 Mall Drive, Suite BTexarkana, TX903.793.0209

Wedding OfficiantJeff [email protected]

Wedding PlannersAbracadabra Wedding and Event PlanningDebra Mason, Event [email protected]

Wedding Rehearsal Dinner LocationsJulie’s Deli4055 Summerhill Sq.Texarkana, TX903.792.3354




Weight LossAll About YouDiana Gregory/Lori Campbell4100 Summerhill Sq.Texarkana, TX903.792.7775

Richmond Nutrition3316 Richmond RoadTexarkana, TX903.832.0437

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Chocolate is pretty amazing. You can eat it, drink it or even make sculptures and displays out of it! Most of us chocolate lovers crave the goodness of creamy milk chocolate, or for those of us who are more health- conscious, rich dark chocolate can really hit the spot! Lets not forget the smooth and buttery taste of white chocolate, another favorite for the average choc-o-holic!

But what about taking these common flavors and adding an interesting twist? This is just what the folks at Vosges have done. At Vosges, there is a wide range of treats to choose from, but we’ve focused in on some very unique chocolate bars. Read on, and let the cravings begin...

Black Salt Caramel BarBlack Hawaiian sea salt + burnt sugar caramel + 70% cacao dark chocolate

Amalfi BarLemon zest + pink peppercorns + 36% cocoa butter white chocolate

HabanaOrganic deep milk chocolate + crunchy plantains, 45% cacao

Black PearlGinger + wasabi + black sesame seeds + dark chocolate, 55% cacao

WoolloomoolooRoasted & salted macadamia nuts + Indonesian coconut + hemp seeds + deep milk chocolate, 41% cacao

Red Fire BarMexican ancho & chipotle chillies + Ceylon cinnamon + dark chocolate, 55% cacao

Mo’s Bacon BarApplewood smoked bacon + Alder wood smoked salt + deep milk chocolate, 41% cacao

www.vosgeschocolate.com

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