cobb life june

15545774:CL_JUNEJULY2011 cover 1 5/23/2011 2:29 PM Page 6

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Hearing Evaluations • Hearing AidsHearing Aid Repair • Assistive Listening Devices

Batteries & More!

75 Day Trial Period on Hearing Aids

DR. LAURIE NELSONAudiologist

FREEZephyr

(from Dry and Store)Hearing Aid

Dehumidifierwith purchase of any pair of hearing aids.

Not valid on prior purchases.Expires 8-31-2011

990 Whitlock Avenue, Suite D • Marietta, GA 30064Under Whitlock’s Restaurant

770-427-3033www.MariettaHearing.com

ACORN 61

Affordable Contracting 29

Atlanta Communities 36

Atlanta Lyric Theatre 56

BBQ Grill Dr 6

Beltone 61

Big Shanty BBQ 15

Carpet Dry Tech 56

Center Academy 62

Center For Allergy & Asthma 7

Chattahoochee Technical College 11

City of Smyrna 53

Cobb Civic Center 63

Cobb Hardware 64

Cochran Shutters 44

Cumberland Diamond Exchange 45

Dance Stop 43

Davis-Struempf Funeral Home 57

Emory Adventist Hospital 19

Fabric & Fringe 60

Fireplace Company 63

First Cherokee State Bank 65

Fresh N Fit 3

Gail Holman - Remax Around Atlanta 62

Geico 10

Golden Rugs 15

Good Measure Meals 48

Halo Salon 18

Joanna Conyingham 60

Johnson Ferry Baptist Church 12

Juleps 59

Kennesaw Dental 18

KSU Continuing ED 32 & 33

Lavida Massage 54

Marietta Art Walk 47

Marietta Camp Meeting 10

Marietta Hearing 4

Marlowes 41

Mayes Ward - Dobbins Funeral

Home 67

New Life Chiropractic 21

Northside Hospital Sleep Center 40

Parc @ Piedmont 37

Piedmont Hospital 68

Pinnacle Orthopaedics 13

Plastic Surgery Center of the South 28

Presbyterian Village 49

Resurgens 51

Roswell Street Baptist Church 6

Savannah Court 58

Sawyer Bailey Salon 54

Solaris 3

Spot On Consulting 58

Sue Hilton 57

Sundial Plumbing 24

The Bottoms Group 9

The Henssler Financial Group 25

The Proven Team 59

Three 13 Salon 55

United Community Bank 5

Wellstar 2

White Rabbit 20

Winnwood Retirement 50

I N D E X O F A D V E R T I S E R S

PUBLISHER Otis A. Brumby, Jr.

GENERAL MANAGER Otis Brumby III

ASSOCIATE PUBLISHER Jay Whorton

V.P. OF SALES Wade Stephens

EDITORIAL STAFF

DIRECTOR OF MAGAZINESMark Wallace Maguire

CONTRIBUTORSAllen Bell, Joan Durbin,

Stacey L. Evans, Meredith Pruden

Heather Teilhet, Michael Venezia

PHOTOGRAPHYJennifer Carter, Nathan Self,

Mark Wallace Maguire, Mia McCorkle

LAYOUT AND DESIGNStacey L. Evans,

Mark Wallace Maguire

ADVERTISING STAFF

COBB ADVERTISING MANAGERBecky Opitz

ACCOUNT EXECUTIVESReneé Aghajanian,

Stephanie deJarnette, Katie Berry,Carole Johnson, Dawne Edge,

Paula Milton, Cheryl Myrick, Tamara Heil,

Melinda Young

GRAPHIC DESIGNERSCaroline Brannen,

Beth Poirier, Jennifer Hall

CREATIVE DIRECTORLeigh Hall

CIRCULATION DIRECTORMatt Heck

Cobb Life magazine is publishednine times a year and distributed to

more than 33,500 homes and businesses

throughout Cobb County.

ADVERTISING: To advertise, contactWade Stephens at

[email protected] 770.795.3000 x500

SUBMISSIONS: Please send all editorial correspondence to

[email protected] Visit us online at

ww.cobblifemagazine.com

We’re on facebook!

Cobb LifeJune/July 2011 � Volume 7, Issue 5


For Healthier, Safer GrillingOur complete inspection & cleaning process:• Removes harmful carcinogens that can be transferred to food• Prevents future corrosion• Helps extend the life of your grill• Protects your valuable investment

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Special price valid through 7-31-11. Cannot combine w/ other offers.

BEFORE AFTER

IItt’’ss aa ddiirrttyy jjoobb::

lleett uuss ddoo iitt!!

770-733-3426

ON THE COVER: Penang’s house spe-

cial shrimp is made with ingredients that

include Malaysian curry, lemon grass, dried

chili, dried shrimp, ginger, shallots, onions

and thick black soy sauce.

C O N T E N T S

f e a t u r e s

14 LEMON-AIDS Add a twist to a summer treat

16 ROCK IT MAN We go rock climbing in Kennesaw

d e p a r t m e n t s22 STYLE Discover Touch of Europe

26 PULSE Experiencing acupuncture

30 SPICE Tasting the world withoutleaving Cobb

52 WINE Remembering Robert Mondavi

i n e v e r y i s s u e8 FROM THE DIRECTOR

10 LETTERS

10 NEWS AND NOTEWORTHY

56 HIGHLIGHTS

59 SCENE

66 SLICE OF COBB

22 30

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f r o m t h e d i r e c t o r

It was a hole-in-the-wall Jamaican restaurant in

Smyrna on South Cobb Drive.

It closed roughly a decade ago, when police discovered they were

selling marijuana out of the kitchen.

But when I went in 1998, it was gaining the reputation as an

authentic Jamaican-style food stop in the then rather bland Smyrna

restaurant scene.

I had developed a liking for Jamaican food through the years. One

of my roommates in college hailed from Kingston, the capitol of that

island nation, and his mother would mail us huge jars of homemade

jerk sauce we slathered on chicken breasts. I would

also occasionally eat at Atlanta’s Bridgetown Grill

where their Anglicized Jamaican food was still pret-

ty tasty, though not completely authentic.

So when my friend Jonathan Meely and I set out

to that restaurant one evening 13 years ago I had

high hopes for scoring a good dinner. Walking into

the restaurant I immediately felt it was the real deal.

Though sparsely crowded, the air was thick with

Caribbean accents. A soccer game played on an old

television set sitting on a table and the walls were

covered with faded Air Jamaican posters. I was also the only white

guy in the place (Jonathan is African-American and we played in a

musical duo called Rice and Gravy), and I felt I must have discov-

ered a real gem.

We both ordered a combo plate that came with our choice of soup.

The most intriguing soup on the menu was called Mannish Water.

According to the description, it consisted of meat, yam, potato,

bananas and dumplings. It sounded new and interesting and the name

itself had me feeling like a muscular member of Bob Marley’s band,

so we both ordered it.

It was an interesting soup, rather bland with small bits of vegeta-

bles and a watery broth. But there was one exception: A rubbery,

honey-combed textured piece of something in the bowl. Not wanting

to appear ignorant and wanting to keep up my self-professed coolness

(ego is a tough pill to swallow) I did not ask what it was and forced

myself to swallow it.

The rest of the meal was forgetful. I think I had a half jerk chicken

with the obligatory rice and peas. I can’t recall what Jonathan

ordered. Later when we got back to his place to play some music, I

had to ask him what the rubbery, honey-combed ingredient was.

Our conversation went something like this.

“Hey, by the way, what exactly was that strange, rubbery thing in

the Mannish Water?”

“Heck, I don’t know. You’re the cultured white boy, I thought you

knew these things.”

“I have no idea what that was. Those are your people, I thought

you knew what we were eating.”

“Me? I have no idea. I just know whatever it was, it was nasty.”

We both gave an uneasy laugh, then prompted by our curiosity,

R e d i s c o v e r i n g m y l o v e o f g l o b a l c u i s i n e

Jonathan made the phone call.

I could only hear his end of the conversation, but it

went something like this.

“Yeah, we were up there eating earlier and had the

Mannish Water…..yeah, that was us. Hey what was

the honeycombed, rubbery, meaty stuff in there?”

I heard a muffled reply.

“What, did you say goat?” Jonathan asked.

Goat, I thought?

Another muffled reply.

“The gut of the goat? We ate the gut of a goat? Do

you mean goat chitlins?”

Jonathan looked at me, his eyes wide, a look of mer-

riment on his face.

“What do you mean we weren’t supposed to eat it?

It’s just for seasoning!”

He hung up.

Stared at me.

“Maguire, we just ate goat chitlins.”

I uttered a word I won’t reprint and we both dashed

into his kitchen where we gulped down a few shots of

liquor in hopes that it would kill any strange goat-like

bacteria lurking in our system. I felt okay the rest of

the night, though that could be chalked up to the

amounts of alcohol I consumed to kill any goat germs.

Since then, I look back fondly on eating the “gut of

a goat.” But that experience combined with a rough

time at an Ethiopian restaurant in Doraville weaned

me off of the authentic food kick. Instead, I decided to

stick with the straight and narrow and fill my tummy

with food from Celtic and European roots.

That was until this issue.

During the course of producing this issue, I was for-

tunate enough to be on location for a few of our inter-

national restaurant features and am happy to report

that after sampling the fine cuisine offered, I am back

on the global food venture. The cuisine served at these

restaurants was outstanding across the board, rich with

tastes and flavor and altogether a wonderful retreat

from everyday food. All the chefs were beyond friend-

ly and there were no strange ingredients lurking in the

soups.

So, I’ve opened my mind back up.

A little.

But, one thing I’ve learned.

No more eat first and ask questions later.

Best,

Mark Wallace Maguire


2125 Roswell Road • Marietta • 770-565-9696

Au t o • H o m e • B o a t • Cyc l e

Cobb Symphony changesname, mission

The CobbSymphonyOrchestra, aregular feature inour magazine, isno more. The CSO officiallychanged its nameto The GeorgiaSymphonyOrchestra May 7. The newly namedGSO plans onstretching its musi-cal and geographi-cal boundaries.

Negotiations are ongoing to expand the number of con-certs presented outside of Cobb County; and anagreement is in place to establish a residency atReinhardt University’s Falany Performing Arts Center inNorth Georgia.

“Within the last six years, the organization has takenmajor leaps forward,” Music Director Michael Alexandersaid. “Given this growth, we are excited to continue toexpand our programs as the Georgia SymphonyOrchestra.”

The orchestra has been performing throughout thestate for over six decades.

Information: www.georgiasymphony.org

N E W S & N O T E W O R T H Y

Dear Director,

You briefly mentioned Norman Rockwell as being yourpersonal favorite as an artist (Musing on our Music andMore, May 2011). My younger brother, Robert Rhoadesis also an artist and a musician and he wrote a tributesong to Norman Rockwell. It is touching tribute with orig-inal lyrics and music. You can see it at this YouTube link:http://www.youtube.com/watch?v=nGnoS_PF79Y

Best wishes to you,Eddie Rhoades

Marietta

Nice tribute to Rockwell

L E T T E R S

COBB LIFE June/July 201110


“Dancing Stars of Atlanta” takes place June18 at the Loews Hotel Atlanta and Vinings

resident Jenny Pruitt who is CEO &Founder of Atlanta Fine Homes Sotheby’s

International Realty will participate. Pruitt isalso a former Cobb Life Power Woman. Mirroring the popular TV show “Dancing

with the Stars,” this event pairs localAtlantans with professional dancers.

You can vote for your favorite dancer nowand purchase tickets as well at

http://www.dancingstarsofatlanta.com.Tickets are $150 and a table of 10 is$2,000. For more information contact

Jeanne Hastings by phone at 404.728.1181or by email at [email protected].

Vinings’ Pruitt dancing with Atlanta stars

N E W S & N O T E W O R T H Y

COBB LIFE June/July 2011 11

The Avenue East Cobb addsmore shops

The Avenue East Cobb continues to add clients. Bravura, Menchie’s Frozen Yogurt and Parisian Nail Salon recently

joined The Avenue East Cobb. Opening this fall, Bravura, founded in1988 by Woodstock resident Shirley Fraser, provides a unique

selection of evening, cocktail, bridal and special occasion dresses. Menchie’s Frozen Yogurt, which opened in April, is owned by local

franchiser Hunter Mayes and features a rotating selection of eclecticfrozen yogurt flavors. Parisian Nail Salon is opening its second

Cobb County location at The Avenue East Cobb as a result of thesuccess Cobb native Matthias Dang achieved at the first store at

The Avenue West Cobb.

New pizzeria on the sceneStar Pizza and Pasta joined the ranks of Cobb’s pizza restaurantsrecently when it opened a new location at Pavilions at Eastlake,located at the southwest corner of Robinson Road and Roswell

Road northeast in Marietta.


CO

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2011

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15557592:CL DEC 10 SPINE 5/24/2011 10:41 AM

lemon(aids)Cranberry + Apple = Piquant pinkThis pink drink is more than just a pretty punch. The tang of cranberry marries

perfectly with the bite of lemon in this tart concoction. Apples soften the flavor

with hints of sweetness. You can mix the juices any proportion you like, but for a

nice balance we recommend 1/3 part cranberry to 2/3 lemonade. You can add

either a splash of apple juice or cut two apples into small chunks and toss into

the mixture. The bites of apple add a nice texture and transform the drink into a

fun treat. Lemon/cranberry-infused bites left at the bottom of the cup make for a

delectable dessert. This one is perfect for backyard parties and will be a winner

with both adults and kids. (Best served cold without ice).

Lemonade, lemonade, made in the shade, best ol’ lemonade ever been made. One

of my favorite childhood memories is my grandma singing that tune while we made

lemonade together, and then we’d laugh and laugh like it was the funniest thing

ever. While fresh-squeezed lemonade will always be a summertime classic, the staff

at Cobb Life found a few ways to ‘aid’ the lemon, mixing it up with some other fruits

for a variety of new flavors. These aids are especially great if you don’t have time

for fresh-squeezed and want to punch up a store-bought or powder-made mixture.

BY STACEY L. EVANS � PHOTOGRAPHY BY MARK WALLACE MAGUIRE AND MIA MCCORKLE


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ADDITIONAL

Lime + Mint = Exhilarating elixir

A drink that smells as good as it tastes. To make, mix half

lemonade and half limeade, or add four or five fresh limes

to a pitcher of lemonade. (Or one to a glass). Garnish

with mint leaves. The refreshing aroma is a precursor for

the revitalizing kick of this mixture. The

garnish and lime wedges really

class up the lemonade; these

are made for sipping poolside

while immersed in a good

book or served fresh at your

next summer soiree. To

add more kick,

vodka blends

perfectly, or

add a bit

of bour-

bon for a

mint

julep

feel.

*The non-

alcoholic

version is

also a great

pick-me-up

when gardening

or doing yard work.

Orange + Honey = Sweet symphony

This citrusy concoction really hits the sweet spot. The orange

and honey take the sting out of the lemon, instead drawing

out its sweeter side. Fresh, juicy oranges are the way to go

on this one. Squeeze a few into the pitcher of lemonade,

allowing plenty of pulp to pass through. Add honey to taste,

but one teaspoon per drink should do the trick. Whip this up

at room temperature so the honey dissolves a bit, then refrig-

erate or serve over ice. (Though ice may water down the fla-

vor a bit). Fresh is always best, but this juice maintains its

flavor after being refrigerated a couple of days. But chances

are it won’t last that long as your family and friends make a

beeline for it as soon as they walk in the door.

Do you have any

lemon-aid ideas?

Share your recipes online at

www.cobblife magazine.com



Mariah Tatum scales a wall at Escalade. Aboveright, Escalade owner Andy Stratton touts not onlythe physical nature of the facility, but also how itis family-friendly.

BY ALLEN BELL

PHOTOGRAPHY BY MIA MCCORKLE AND

MARK WALLACE MAGUIRE


For a decade I spent the better part of my

free time scaling rock walls all over the

southeast, from the south-facing slab of

Currahee Mountain in the far northeast cor-

ner of Georgia, to the cavernous canyon of

Tallulah Gorge.

I was in a climbing harness so much that

it felt like a second skin. The pinnacle of

my rock climbing adventures was venturing

to the Yosemite Valley and reaching the top

of Half Dome where I gazed at the vistas

almost 5,000 feet above that magical land-

scape.

But that was many years ago – another

city, a different job, a lifestyle apart from

the one I live now.

So when I stepped into Kennesaw’s

Escalade Rock Climbing Gym, it brought

back a flood of memories – of hiking miles

through verdant forests to reach the remote

location of various granite walls, of scaling


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Our contributor Allen Bell scales the wall atEscalade. Though he admitted he was out ofshape and a tad heavier than the last timehe stepped in the harness, Bell still writes thatrock climbing is a sport that captures thebest in spiritual and physical energy.


cliffs wet with the humidity of hot

summer days and of freezing my fin-

gers on cold stone during climbing

adventures attempted too early in the

spring.

With all of these thoughts swirling

through my mind, I strolled into the

gym with a bit of trepidation.

I was out of practice and in less than

optimal physical condition. My climb-

ing harness barely fit, my climbing

shoes were too tight and I had to draw

in huge gulps of air to clasp the waist

strap for my chalk bag.

Belayed by the 41-year-old owner

and proprietor of Escalade, Andy

Stratton, I began climbing the first tall

route as you walk into the gym.

Stratton held the other end of the

rope wound through a belay device,

ensuring that if I lost my grip I would

not go plummeting to the floor. Like a

new beginner, I used almost every

hold on the wall, but I made it to the

top, only remembering to chalk my

hands about halfway up. As much as I

struggled and huffed along the way,

the feeling was invigorating.

As I’ve told many people before,

rock climbing is more than a sport.

It’s a personal journey, with a sense of

adventure and a dose of spirituality

and awe.

And it was at Escalade that this rich

sense of physical engagement mixed

with personal triumph returned.

“You learn a lot about yourself,

about what you’re afraid of,” Stratton

said. “You can take the opportunity to

recognize those fears, and own them,

and conquer them. That translates into

other areas of your life and makes you

a stronger person for it.”

In business for almost 10 years now,

Escalade has been at their current

location on Kennesaw South Industrial

Drive off of Moon Station Road for

about three years. The operation is a

full-service climbing gym, with 80

feet of continuous bouldering space,

the largest in the Southeast. The facili-

ties are outfitted to accommodate

everyone from the greenest novice to

the most advanced climber, with class-

es for youth and adults.

In addition, the gym hosts special

events, including birthday parties,

lock-ins, bouldering competitions,

summer camps, college nights, family

nights as well as general climbing

time.



“I started climbing about seven years ago

when my daughter attended a birthday party at

the old Escalade location,” said Stratton, a hus-

band and father of two. “I enjoyed it so much,

we kept coming back. Personally, I really enjoy

the time that I’m able to spend with Shannon,

my wife, and my children. All three of them

climb and that’s something we can do as a fam-

ily. Just last weekend, we went to Horse Pens

40 in Alabama. Of course, we enjoyed the time

together as a family, but there are just some

amazing, beautiful places to climb in the

Southeast, just some really gorgeous places that

Georgia, Alabama, and Tennessee have to

offer.”

Stratton’s perspective on climbing as a family

endeavor is mirrored by the gym’s location

among residential neighborhoods, including

Legacy Park, and the clientele Escalade serves.

“A big part of our business is birthday parties,

group events, school functions, churches, and

lots of Scout events,” Stratton explained. “So

we do a lot of business with families. That’s

really the goal of our business, to serve fami-

lies and friends. That’s one of the reasons we

have the group program and the lock-in pro-

gram. That’s why we have the play areas for

children, with ropes to hang on and slides and

tunnels. We make a concerted effort to focus on

children.”

Stratton and I talked a while about the gym’s

facilities, including its safety features. The

floor is engineered with old tires, plywood,

padding, and carpet to provide cushion and

bounce. And the belay stations are outfitted

with automatic belay devices and automatic

locking carabiners to ensure the safety of

climbers and make the experience more acces-

sible to beginners.

“We want to make rock climbing a sport

that’s friendly for the family,” Stratton shared.

“Before, you had to take a course to be certi-

fied to belay people while they climb. Now we

can do the belay orientation in about five min-

utes. A family can come in, never having

climbed before, and be climbing on the wall in

under 10 minutes. We’re trying to make the

entry into the sport a lot easier and at the same

time it’s incredibly safe.”

As I learned from my time there, within the

context of personal adventure and physical

safety, Escalade patrons can have an incredible

amount of fun.

“When these kids leave Escalade after having

a birthday party here, they are just so happy

with these giant smiles on their faces,” Stratton

observed. “And they want to know when they

can come back. And the parents have enjoyed

the fun, too. There aren’t too many programs

where that can happen. We’ve worked hard to

make it a fun experience for families and that’s

definitely something we want people to know

about.” �

ESCALADE

3694 KennesawSouth IndustrialDr. NWSuite BKennesaw

770.794.1575

www.escaladegym.com

Hours:Monday-Friday,2 p.m. to 10 p.m.Saturday, 11a.m. to 10 p.m.Sunday, 12 p.m.to 6 p.m.

Rock ClimbingG l o s s a r y

Belay – to manage the rope connect-ed through a belay device that isattached to a harness connected tothe belayer who is charged withensuring that the tension on the ropeis great enough to prevent theclimber from reaching the ground inthe event of a fall

Belay Device – a short metal tubedesigned to allow the rope to runthrough a carabiner, connecting thebelayer to the rope in a manner thatprovides rope tension and allows theclimber to ascend and descend in asafe manner

Carabiner – an oval or D-shapeddevice with a gate that connects theclimbing harness to the rope tosecure the belayer to the climber, orwhich connects the rope to a strapwhich is then connected to a bolt,anchor, or other gear to secure theclimber to the rock


ONLY $20 TO ANYONE WHO NEEDS HELP BUT HAS NEVER BEEN TO A CHIROPRACTOR BEFORE

(Or Hasn't Been In A Long Time)

Dear Friend,

If you've ever thought about goingto a chiropractor but you've hesitatedbecause you weren't sure it was rightfor you, please read on…

My name is Dr. Amy Valente. Iwould like to show my heartfeltthanks to the community by celebrat-ing the beginning of summer with theannouncement of Community HealthWeek. It's my way of saying THANKYOU to the people who have been sohelpful and mean so much. I hope thiswill benefit you and yours.

I have agreed to "give away" (toanyone who asks for it) $200 worth ofmy services for only $20.

That's right – $20.In the years that I have been

practicing, I have helped many peoplein the North Georgia area feel betterand live healthier, more productivelives through chiropractic care.I would now like to introduce you tothe many benefits my profession hasto offer.

For instance, chiropractic care maybe able to help you if you are sufferingfrom any of the following conditions:

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These conditions can be causedwhenever the vertebrae in your spineare out of alignment, because this"misalignment" directly affects yournervous system.

Fortunately, if you are sufferingfrom such problems or similarconditions right now, they may berelieved or eliminated by properchiropractic treatment (commonlycalled "adjustments").

So if you've always wanted to“check out” chiropractic care and seewhat is in it for you, now is the besttime because...

Right now $20 will get you all theservices I normally charge my newpatients $200!

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Everything. Take a look at whatyou'll get:

• An in-depth private consultationabout your health and well being• A chiropractic spinal examination• A set of specialized X-rays to deter-mine if a misalignmentin your spine is causingyour pain or symptoms(NOTE: Nobody givesthese kinds of X-raysFREE. They would usu-ally cost $100!)• An analysis of your X-rays and spinal examresults so we can seewhat needs to be doneto help.• Helpful literature thatshows how your bodyworks and why youexperience pain…• Answers to all yourmost probing ques-tions about chiroprac-tic care and what it can do for you….

The appointment will not take longat all. And like I said, we normallycharge $200 for this (most of whichjust covers the cost of the set of X-rays).

But now, as a part of this one timeoffer, you can come in and find out forcertain if you need chiropractic careand how it can help you eliminate thepain you are feeling.

Before you come in, though, you'llprobably want to know a little bitabout me. So let me tell you...

MEET THE DOCTORPrior to obtaining my Doctor of

Chiropractic Degree at Life Universityin Marietta, GA, I received my B.S.degree from Excelsior College. I amnationally and state board certified inChiropractic and Physiotherapy.

I am one of the few doctors in thisarea that performs specific Activatoranalysis technique for the treatmentof degenerative discs, scoliosis, herni-ated discs just to name a few.

I have happily donated my time toorganizations such as MUSTMinistries, YWCA (Domestic ViolenceShelter for Women), and RossMemorial.

I am very proud to be a wife andmother of four boys and a member ofLiberty Church in Marietta, GA.

DOES CHIROPRACTIC REALLY WORK?Absolutely! When you come in I'llprovide you with studies that showwhy chiropractic is a preferredmethod of treatment. But whatprovides the best "proof" on how wellchiropractic works is what ourpatients say about it.

ANKYLOSING SPONDYLITISAND BACK PAIN

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family for 30years when Imet the doc-tor's at NLCC Iwas not cur-rently undercare. As Istarted get-ting adjustedagain ther e l i e f w a sa l m o s timmediate! Iwas sufferingfrom sore-ness, stiffnessand sleeplessn i g h t s ."Feeling bet-

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TMJ & HEADACHESI was in a lot of pain when I startedcoming for my adjustments at NLCC. Isuffered with pain in my jaw andsevere headaches. Now that I havebeen receiving chiropractic care mypain has decreased tremendously andI don't have to worry about constantheadaches. I can walk my dog withoutpain and my posture has gotten bet-ter. My husband is also very pleasedwith my progress. I am thrilled at howquickly I have improved due to chiro-practic care and I love the positive car-ing atmosphere they have in theoffice. Thank you- Denine Wolden

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SCOLIOSISWhen I first came into the office I didnot know the extent of my healthissues. After the exam, the doctor toldme I had a scoliosis that affected myhealth in many different ways.Chiropractic has helped me to restoremy physical balance and as a dancerthat is very important! I also hadnumbness in my hands and now I cantake notes without my hand goingnumb. Since I have been gettingadjusted I have more energy and myheartburn and circulation hasimproved! I am happy to say that chi-ropractic is easier than I expected andnot as time consuming as I oncethought. Thanks! Christine Pearce

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Top right: Managers of Touch ofEurope, from left, Marjie Williamsand Wendy Whitaker, and ownersTim and Mimi Kriele stand readyto welcome customers to theirMarietta boutique offeringEuropean home decor.



What began as a grad school hobby

has become much more for Mimi

Kriele. She’s passionate, she’s creative,

she’s got the entrepreneur’s touch and

she’s turned her love of vintage

European linens — and European liv-

ing and travel — into quite the suc-

cessful business.

Touch of Europe has existed as a

website for more than 11 years, boasts

more than 12,000 items in its retail cat-

alog and ships some 250 packages to

customers every day.

Now, Kriele and her husband and

business partner Peter have expanded

the thriving website into a brick and

mortar retail store right here in Cobb

County.

G e t a To u c h o f E u r o p e r i g h t h e r e i n C o b b

BY MEREDITH PRUDEN � PHOTOGRAPHY BY MIA MCCORKLE AND NATHAN SELF


Touch of Europe hasover 12,000 items in itsretail catalog and shipsabout 250 packages tocustomers every day.


“Touch of Europe started as a

hobby when I was in graduate school

in Athens, Georgia,” Mimi says. “I

bought a bunch of stuff in Europe to

sell online and it worked.”

Fast forward more than a decade

and Touch of Europe is celebrating

its one-year retail store anniversary

on Roswell Road. With a funky mix

of new and old pieces that are all

from Europe or European-inspired,

the store is an eclectic treasure trove

of finds for every room in the house

— from the kitchen to the boudoir.

Although Touch of Europe is

known for its antique furniture and

vintage European linens, the store

also features almost everything a

person could want from unique jew-

elry (like Mediterranean Artists

Company) and the coveted

Bloembox organic flowers to Lampe

Berger fragrances and hard-to-find

bags and totes by Reisenthel.

“We buy whatever takes our

fancy,” Mimi says. “But it has to be

European or look European and we

have to really love it.”

Mimi’s passion for her business is

evident in her enthusiasm for each

and every item in her store and on

her website. She continues to travel

to Europe on buying trips several

months a year and employs a net-

work of pickers for vintage finds that

sell only to Touch of Europe.

Sure, Cobb residents can still

shop Touch of Europe online, but

why not drop into the charming (and

chocked full of fantastic finds)

Roswell Road location for a little

retail therapy? It couldn’t be easier

since it’s right in our own collective

backyard. �

COBB L I F E H INT

Do a little pre shopping investi-gation online to get a glimpse ofTouch of Europe’s stock of one-of-a-kind vintage European linenssince they can’t be stocked in thestore. Don’t worry though, as youcan still pick them up at the retailstore since the warehouse is rightout back.

Touch of Europe866.764.2975

1765 Roswell Road Marietta

http://www.touchofeurope.net



BY STACEY L. EVANS � PHOTOGRAPHY BY MIA MCCORKLE

EEDLEAcupuncture provides stress relief and other health benefitsN KWOR

The last thing I thought I’d be doing during

an acupuncture session is sticking out my

tongue at the practitioner, but it was the first

thing Marietta acupuncturist Isabella Middleton

asked me to do as soon as I got comfortable on

the massage table.

“You can tell a lot about the state of a per-

son’s organs from their tongue,” Middleton

explained, after seeing the confused and reti-

cent look on my face.

Chinese medicine practitioners use the

tongue as a measuring stick for health. Because

it has many connections to internal organs, its

appearance can indicate imbalance or harmony

within the body’s systems. With one glance

Middleton detected that I hadn’t been sleeping

well and a few other issues I was having.

After she gave me a thorough explanation of

what acupuncture is, what it does, and what I

can expect to feel, I was ready for my first ses-

sion.

For those who fear needles, Middleton

stresses that it feels nothing like what they may

imagine.

“It really is painless,” she said. “What I like

best about treating, is that even people who are

needle-phobic, once they finally get here,

whether they are dragged in by a relative or

friend, they absolutely love it. Most people just

walk out with such a sense of relief or well-

being or both.”

After doing an assessment of the pain area,

examining my tongue, and taking my pulse,

Middleton inserted a total of 10 needles in me

— one in the forehead to generate relaxation,

two in the stomach for digestive issues, four in

my knee to help with pain from an injury I

have, one in my hand and two in my foot, also

for general relaxation and well-being. Much

like reflexology, points in the feet and hands

may be used for treatment of vital organs.

Middleton was correct; it was virtually pain-

less. Several of the needles I felt a slight prick

when entering, but with most I only felt the

slight pressure of something touching me. After

a few minutes she turned several of them, and

though I felt the needles moving, it wasn’t

painful. Just a few minutes after they were

inserted, I literally felt a calmness wash over

me. My body was in a very deep relaxed state,

as if I were asleep.

For many, the relaxation derived from an

acupuncture session is just as healing as the

treatment.

“For me, an unexpected benefit was that

each time I left I was stress free,” said Steve

Williams, an east Cobb resident who received

treatment earlier this year for golfer’s elbow

and tendonitis. “As a business owner and fami-

ly man with two kids and a wife I have a very

hectic life but each session provided the oppor-

tunity not only to heal my injuries but com-

pletely relax and eliminate the stress in my day

to day life.”

Middleton says learning to relax is key to

overall well-being.

“Acupuncture teaches people to calm

down,” she said. “Chinese medicine has always

been about not just treating the condition but

advising people on how to improve their health

and maintain it so their quality of life improves

in the future. We always give advice about diet

and lifestyle and we always stress the impor-

tance of a regular schedule for sleeping and

eating. The body really responds to the disci-

pline of eating meals at the same time, sleeping

at the same time. I always advise people not to

multitask. Do one thing at a time, it’s much

less stressful on the body.”

Middleton was drawn to acupuncture after

BY STACEY L. EVANS � PHOTOGRAPHY BY NATHAN SELF AND MIA MCCORKLE


experiencing its healing effect when she was in her

early 20s. Middleton grew up in Australia, and as

acupuncture was gaining popularity there in the 70s,

she decided to give it a try to help alleviate the aller-

gic rhinitis she had suffered from for years.

“I was completely cured and I’ve never had a

problem since,” she said. “And afterward I thought

this would be a really good thing to do to help peo-

ple without their having to take medication.”

Middleton herself is a testament to the benefits of

Eastern medicine practices. She possesses a calm

energy, and, at 55, looks to be the epitome of health.

Her vibrant, youthful appearance, and serene poise is

striking. I can imagine she often gets asked what her

secret is, and is probably happy to share the wisdom

she’s gained from 20 years studying the Chinese

principles of well-being.

Acupuncture is just a part of Chinese medicine,

and Middleton adheres to the doctrine and practices

of the whole system, often including other forms of

traditional Eastern medicine such as herbs and cup-

ping as part of the treatment. She studied Chinese

medicine for 4 years in Australia and practiced there

before coming to the U.S., where she became

licensed in Georgia.

For some, acupuncture can be transforming, hav-

ing an effect when Western medicine isn’t working.

Tennis player Jeff Woods, a Woodstock resident,

received acupuncture for a shoulder impingement

from Middleton about seven years ago.

“I credit Isabella with giving me my shoulder

back and giving me another 5 or 6 years of playing

competitively,” said Woods, who tried acupuncture

as a last-ditch effort to help relieve the pain after his

doctor recommended surgery.

Both Woods and Williams were so impressed with

the results they recommended it to family members,

and even brought in their children for treatment.

“If something good happens to you, you want to

share it with everyone,” said Woods.

Licensed acupuncturist Isabella Middleton hasbecome a favorite among patients that seektreatment for pain and stress, as evidenced bythe glowing testimonials on her website,http://imacuhealth.com.



How does it work?

Acupuncture essentially facili-

tates self-healing.

“Acupuncture improves blood

flow,” said Middleton. “Qi [pro-

nounced chee] is basically a word

for energy. When we talk about qi

it’s in conjunction with the blood

flow. Any part of the body that has

impeded blood flow is going to

have some sort of disorder.

Acupuncture improves blood

flow to every part of the body and

it increases oxygen uptake by the

cells as well.”

What does it treat?

What doesn’t it treat is the bet-

ter question. Acupuncture is used

to treat and provide relief for a

variety of illnesses. Some of the

most common treatments in the

U.S. are for back pain, arthritis,

allergies, depression, headaches,

sleeping problems, sinusitis, pain

from injury and stress-related con-

ditions.

Acupuncture is also used to help

with infertility.

“Chinese medicine has been

treating infertility throughout the

centuries,” said Middleton.

“Acupuncture can be used for natu-

ral fertility enhancement and also

for treating endometriosis, hormon-

al imbalance and menstrual cycle

irregularies.”

What about the needles?

Only pre-sterilized, one use, dis-

posable needles are used. Generally

5 to 20 of the extremely thin nee-

dles are used per session, inserted

to a depth of 1/4 inch to 1 inch.


Using many Chinese andAsian herbs, IsabellaMiddleton has many holisticremedies for her clientsbesides just acupuncture.Right, small clamps cansometimes be used to con-duct very small electric cur-rent into pressure pointsduring acupuncture for dif-ferent results.

Isabella Middleton’s office is at

4343 Shallowford Road

Suite B7, Marietta

770.846.7600

http://imacuhealth.com


The small eatery in the aging East

Marietta Shopping Center is easy to over-

look unless you’re searching for it. Anyone

who has spent time in South Florida or

Tampa will be reminded of the many small

mom-and-pop Cuban cafes like the ones I’d

frequented before we moved here several

years ago.

As I relished the familiar flavors, I knew

I’d happened upon a northern outpost of

Miami’s Little Havana. The infectious

rhythms of conga, salsa and Cuban jazz and

colorful posters and photographs of Cuba

intensified that sensation.

The owner, Cuban-born José Ricardo,

moved to the Atlanta area in the late 90s.

His wife Susy, a native of New Jersey raised

by Cuban parents in Miami, joined him in

1999. Now an American citizen, José

recently was able to get his mother out of

Cuba and bring her to live in Marietta.

The menu accurately represents the cou-

ple’s culinary heritage. “It’s simple. It’s not

a complicated or overly exotic type of

food,” Susy said.

A few basic spices, such as garlic, cumin,

oregano, and sometimes bay leaves, are

hallmarks of Cuban cooking. There’s noth-

ing hot or fiery about the cuisine.

“We use spices to enhance the flavor, not

to mask it or add heat,” Susy said.

A mixture called sofrito, which is onion,

green pepper, garlic, oregano, and ground

black pepper quick-fried in olive oil, is the

basis of many dishes. Meats and poultry are

usually marinated in lime or sour orange

juices. One of the most traditional Cuban

pork dishes is marinated this way, then

roasted over low heat until the meat is ten-

der. It’s then shredded and stir-fried with

onions and mojo sauce, which is made from

hot olive oil, lemon juice, sliced raw onions,

garlic, cumin, and little water.

A staple in the Cuban diet are root vegeta-

bles such as yuca, which somewhat resem-

bles potato. Drizzled with mojo, a garlic-fla-

vored sauce, it makes a great side dish.

Fried sweet plantains, a relative of bananas,

are another indispensable part of a Cuban

meal, and the Cuban Diner’s plantains are

among the best I’ve ever tasted.

Of course the Ricardos make Cuban sand-

wiches, both the traditional and its close

cousin, the media noché, translated as “mid-

dle of the night” because that’s when many

Cubans turn to it for a snack.

Both sandwiches consist of roast pork,

ham, Swiss cheese, mustard and pickle and

on buttered bread and pressed like a panini.

The only difference is the bread – the Cuban

is made with egg bread and the media noché

on slightly sweeter bread. Once you bite

into one of these beauties hot from the

Diner’s grill, any others will seem pale imi-

tations.

Palomilla steak, top sirloin topped with

grilled onions, and ropa vieja (“old clothes”

because the meat is torn and raggedy-look-

ing), which is shredded beef brisket sim-

mered in tomato sauce, onions, green pep-

pers, olives and spices, are two dishes I

return to again and again. Forget frozen

food. Nothing served here comes in pack-

ages from a wholesale food distributor.

Even the chicken fingers for kids are fresh

and made in house.

Save room for the caramel custard called

flan or tres leches, yellow cake soaked in

three different types of milk. Wine, beer,

juices, sodas and tropical fruit milkshakes

are available, as are bracing Cuban coffee,

espresso and café con leche.

The restaurant is open for lunch and din-

ner every day but Sunday. �

It wasn’t until my first meal at Cuban Diner that I

realized how much I have missed authentic Cuban food.

e a t c u b a

BY JOAN DURBIN

PHOTOGRAPHY BY

MIA MCCORKLE

AND

MARK WALLACE

MAGUIRE

Cuban Diner1484 Roswell Road Marietta 30062770.509.2576www.mariettacubandiner.com


Top: Lechon asado, pork marinated in citrus and spicesthen roasted, is a well-loved Cuban dish. Here it’s madeCuban Diner-style, shredded and stir-fried with onions,bell peppers and red peppers. Above: Owners Jose andSusy Ricardo.

Arroz imperiam is a casserole of yellow rice withpulled chicken in sofrito sauce in the centertopped with a thin layer of mayo and melted Swisscheese. Top: House-made tres leches, moist yellowcake soaked in three different types of milk.


I mean, where else in the Southeast — or even

many of the major metropolitan areas of the nation,

for that matter — are you going to find that big ol’

hairy relative of the ox on the menu other than

Shangrila Bistro in East Cobb?

Pretty darn few. And that assumption is borne out by

Shangrila owner Su Tao, who said he’s had diners

from North Carolina and Colorado stop by to taste the

yak because they said they haven’t seen it anywhere

else.

That uniqueness is what Tao (who also answers to

the name Wilson) had in mind when he conceived the

notion of a Tibetan-focused eatery. Born in Beijing

and now an American citizen, Tao has often visited

Tibet and has fallen in love with the country.

His tiny restaurant is almost hidden behind a Shell

gas station on Johnson Ferry Road, not far south from

where it intersects with Roswell Road. The food

offered here has some similarities with Sichuan

Chinese cooking, which isn’t a surprise when you

look at a map and see how close together those two

countries are geographically. And there are several

Chinese dishes on the menu, including old warhorses

like kung pao chicken and moo shu pork.

But you’d being doing your taste buds a disservice

if you didn’t try some of the Tibetan dishes, which are

clearly marked on the menu, as are the dishes that

have a degree of chili-induced heat to them.

One of the knocks I’ve read about Tibetan food is

that it’s bland. That is not the case at Shangrila.

Although they will prepare your food as mild as you

want, in general the seasoning and spicing are

assertive, but not overwhelming.

Ginger and garlic are emblematic of Tibetan cook-

ing, as well as an unusual spice mix called emma,

which as far as I can gather is a blend of a botanical

relative of Sichuan peppercorn and other exotic items

that lend a hint of lemon and cinnamon.

For starters, I can highly recommend the sliced cold

beef in a garlic spicy sauce with green onions and

cilantro, as well as both the pan-fried shrimp chive

dumplings and the steamed bun stuffed with ground

lamb, herbs and ginger.

Tibetans eat a lot of lamb, which is reflected in the

appearance of several lamb dishes on the Shangrila

menu. One of my favorites is a chef’s special, Tibetan

spicy lamb. The lightly breaded diced lamb, stir-fried

with onion, green peppers and dried chilies, hits my

sweet spot.

A very authentic Tibetan dish, Lhasa lamb, takes

three hours to prepare. Steamed and roasted on the

bone and lightly dusted with cumin and spices, the

ribs are served in a cauldron of exceptionally rich and

flavorful broth. You can scrape the meat off the rib

into the broth, but I prefer to pick it up and bite into

it, just like a sparerib.

Cumin cilantro beef, a deeply flavored stir fry, is

one of the most popular entrees. Tao said his cus-

tomers also are fond of his chicken dishes, especially

grilled chicken with roasted garlic, scallions, spices

and seasonal veggies.

Yes, yak is on the menu, but availability is another

matter. The meat is imported from China, and while it

used to be easy to get, lately the supply has been

undependable, Tao said.

When it does make an appearance, it’s well worth

trying. Nutritionally, yak has fewer calories, choles-

terol and fat than beef, pork and even chicken. I par-

ticularly liked it grilled with shitaki mushrooms.

Marinated then cooked with oyster sauce, spicy bean

sauce and rice wine, the succulent, tender meat tasted

almost beefier than the best beef.

On one of the occasions we dined at Shangrila, a pot

of Tibetan butter tea was a revelatory experience.

Made with actual butter, milk, sugar, a pinch of salt

and some roasted barley powder also brought over

from China, it tasted to me like a happy blend of

warm buttermilk and sweet caramel. We finished the

entire pot, remarking several times how unusual the

flavor was and how much we enjoyed it. �

BY JOAN DURBIN

PHOTOGRAPHY BY MARK WALLACE MAGUIRE

AND MIA MCCORKLE

e a t t i b e t

You just have to love a

restaurant that serves yak.


This is it: Yak. And is it good? Oh yeah. Here it is served with bok choy and mushrooms. The taste is richer thansteak. Need a bonus? It is also healthier. Top, from left, Chhasha chicken is grilled chicken with roasted garlic,scallions and spices on a bed of bok choy. Colorful accents fill the restaurant. The man behind the magic is SuTao who goes by the name of ‘Wilson.’


Shangrila Bistro1280 Johnson Ferry RdMarietta 30068770.977.8388 www.shangrilamarietta.com

m

Right, vegetable samosas are friedballs of zucchini, onions, potatoes,celery and carrots served withhomemade pineapple sauce.Above, Amdo momo dumplings, asignature appetizer, is stuffed withground lamb, herbs, onions andcelery and served with house-made dipping sauce.


Middle EastA mouthwatering feast in Marietta’s

On the plate: Shish tawook, a seasonedgrilled boneless chicken breast andkufta kabob, a skewer of grilled spicedground beef mixed with parsley, onionsand a blend of special herbs. Servedwith rice, hummus, Baba Ghanoush,tabbouleh and a mixed salad.

eat middle east


I was first introduced to authen-

tic Middle Eastern food while I was

in graduate school in Binghamton, New

York. There, I frequented two restau-

rants with related but different cuisine

from the region. The first was The

Phoenician where I was first introduced

to the somewhat rich, yet subtle, flavors

of tabbouleh, falafel and hummus.

On rare occasions, I also dined at the

slightly more expensive The

Mediterranean, a Lebanese restaurant in

downtown. I vividly recall the savory,

nuanced flavors of roasted chicken with

pine nuts served on a bed of orzo.

It was, in a word, delectable.

Since moving back to Georgia more

than a decade ago, I have only had occa-

sional brushes

with good

Mediterranean

cuisine. While

satisfactory,

the food

served at those unnamed establishments

has never measured up to the high

expectations set by my initial edible

delights of the Middle East.

That remained true until my recent

visit to Jerusalem Bakery, a local dining

institution in Marietta.

Just walking into the establishment is

a feast for the eyes.

The shelves are stacked with rows of

neatly-packaged pita bread, along with

plentiful stacks of containers of sweet

maamoul and authentic cookies.

An extensive selection of breads,

bagels, pastries, sweets and cakes also

greet you on arrival.

“We just started with the pita bread,”

said owner Dr. Tawfeq Kaimari. “We

made just one bag of the pita bread. Our

customer, he tried it and loved it. Then

he took the whole bag of that pita bread

and he told his friends.”

From that one bag the business took

off. And it is no wonder.

The pita bread is light, slightly fluffy,

and puffs up with air when heated. The

flavor is clean and pure, untainted with

spices or even salt. It has perfect texture

and a slight tension when bitten.

“[We] use no preservatives in the

food sold at the bakery or served in the

restaurant,” said Kaimari. “My goal is to

feed the people with healthy food that

definitely tastes good and is affordable.

The theme for this restaurant is basically

healthy, tasteful, and affordable.”

The restaurant offers a full comple-

ment of Middle Eastern and

Mediterranean dishes, from chicken and

beef shawarma to shish kabobs galore,

from hummus and falafel to tabbouleh

and baba ghanoush.

BY ALLEN BELL �PHOTOGRAPHY BY

MIA MCCORKLE

Clockwise from top: Grapeleaves are stuffed with rice andspices. Manager Tareq Kaimarishapes the braided challahbread. Jerusalem Bakery ownerTawfeq Kaimari in the restaurant.Freshly baked challah bread.



Kaimari personally delivers the chicken shawarma

wrap to my table and watches with expectation as I

bite into it. A mixture of both recognizable and

unknown flavors rushes to my palate and my brain

struggles to process the complexities contained in that

one bite. The chicken shawarma is rich, tasty, and

bountiful, mixed with subtle spices, including garlic

and tahini, with perfectly roasted chicken combined

with parsley and diced tomatoes in a traditional wrap.

Next, Kaimari brings a platter containing a variety

of traditional Middle Eastern cuisine. The hummus is

plain, yet cooling to the palate with light touches of

tahini, lemon juice, garlic and virgin olive oil. The

falafel is crispy with nuanced flavors and an al dente

texture on the interior. The baba ghanoush is rich with

fresh eggplant and spices, and the tabbouleh is a bal-

anced blend of fresh tomatoes, parsley, mint, onions

and bulghur.

But it was the stuffed grape leaves that topped off

the selections, the best I ever tasted, filled with rice

and a cornucopia of blended herbs and spices.

The freshness of the food is something of which

Dr. Kaimari is very proud.

“The food we prepare, it’s from scratch,” he

explained. “We actually prepare everything from

scratch, including the spices. We blend it ourselves.

Even the meat is fresh. We get it from places that

slaughter it especially for us. It’s not like we get it

from the freezer or something like that.”


Left, zaatar pie, a flat dough baked witha mixture of thyme, sumac, sesameseeds and extra virgin olive oil.


The pita bread and pastries are

popular throughout the region. People

come from as far away as Memphis,

Macon, Chattanooga, and

Birmingham to buy products in bulk

from the bakery and freeze them for

use over the course of several

months.

“We started adding to the menu,”

Dr. Kaimari recalled. “People would

say, ‘do you remember how we used

to eat this back home?’ So then we

would make it for our customers.”

Dr. Kaimari grew up in a

Jerusalem restaurant and bakery,

Mostrarah, owned by his father and

grandfather and named for the local

neighborhood located on the eastern

border between Israel and Palestine.

The family business opened in 1963

and still operates today.

“It was hard work, you know,

especially for my dad and myself,”

Dr. Kaimari remembered. “So when I

used to look at my dad, it gave me

the energy to focus on education

rather than being another baker.”

The restaurant proprietor originally

journeyed to Georgia not to open an

authentic Middle Eastern bakery, but

to take a position as an organic chem-

istry professor at Life University in

2000. The holder of two patents for

compounds he invented which inhibit

breast tumor growth, Kaimari current-

ly teaches at Spelman College.

Despite his reservations about con-

tinuing the family tradition of baking,

the professor opened Jerusalem

Bakery in 2005 at Nazareth Plaza on

Franklin Road near the intersection at

South Marietta Parkway. The Marietta

location is managed by Dr. Kaimari’s

brother, Tareq, and draws on three

generations of developing authentic

Middle Eastern and Mediterranean

cuisine.

“My brother really handles most of

the business, and he has the experi-

ence,” Dr. Kaimari explained.

“Everything you see over here is

exactly like we make it in Jerusalem.”

In addition to the variety and

authenticity of breads and pastries

available at the bakery, the 42-year-

old husband and father of four stress-

es the health of the food created by

both the bakery and the restaurant. �


Baklava isa traditionalMiddleEasterndessert. Itsflaky fillodough islayered withwalnutsand drizzledwith ahoney syrup.

Jerusalem Bakery585 Franklin Road SEMarietta770.419.1666www.jerusalem-bakery.com


Tucked away in a nondescript shopping cen-

ter at the corner of Roswell Road and Old

Canton Road in Marietta, sits a small store

brimming with international flavors. European

Deli, which relocated here last December after

15 years in Sandy Springs, carries an array of

goods from countries such as Italy, Germany,

Israel, Russia and other eastern European

nations. The new location has a kitchen, allow-

ing owners Galina Yildirim and Bella

Faktorovich to meet customer demand to pro-

vide traditional cooked meals.

In addition to the requisite sandwiches,

soups, and pastries, the deli also sells several

eastern European dishes and German breads,

which are baked several times a day so it’s

always fresh.

“After a day of American life, Europeans can

come here and get a taste of home,” said

Yildirim. A St. Petersburg, Russia native,

Yildirim immigrated to the U.S. about 20 years

ago. Most of the dishes at European Deli are

traditional Russian fare, recipes culled from

meals cooked by Yildirim’s mother.

eat europe

BY STACEY L. EVANS � PHOTOGRAPHY BY MARK WALLACE MAGUIRE


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The Vinegret [vee-nee-grate] vegetable saladis full of beets, carrots, potatoes, peas andsauerkraut. Vinegret means mishmash, andthis rich, healthy salad is a popular NewYear ’s Eve dish.Opposite page: The Napoleancake, fresh-baked German bread, a selectionof meats and employee Roza Pashnyak.


“In Russia, if people gather together,

you have to have these,” said Yildirim,

referring to the salads on display at the

deli. Beets are a major player in the

Russian diet, and many of the traditional

salads make wonderful use of this veg-

etable seldom found in American cuisine.

The Red Beet salad, for example, is a

tangy and sweet mixture of beets, walnuts,

cranberries and dried plums, which has a

refreshing, clean taste. The Korean Carrot

salad is a very popular Russian side

according to Yildirim, and is like a spicy,

vinegary version of a carrot-raisin salad,

with strong kicks of garlic and onion.

Derived from the spice trade that influ-

enced dishes in the Soviet Union, the salad

is a must-have for holidays and special

occasions. More filling sides include the

Vinegret vegetable salad, which is loaded

with beets, carrots, potatoes, onions and

pickled cucumbers, and sometimes sauer-

kraut, and the Olivier chicken salad, a mix-

ture of diced potatoes, chicken and vegeta-

bles coated with mayonnaise.

If you’ve never tasted Russian cuisine,

Yildirim says you must start with Borscht

and Pirogi, and have a slice of Napolean

cake for dessert. Borscht is a hearty soup,

available with beef or chicken or vegeta-

bles only. The dish is native to the

Ukraine, but many other eastern European

countries adopted as their own. The

Russian version has beets as the base and

includes cabbage and potatoes. The steamy

soup is a comfort food, and is a corner-

stone in the country’s cuisine. It’s tradi-

tionally eaten topped with sour cream.

“Russian food makes you warm and

comfortable,” said Yildirim. “St.

Petersburg is very cold, and when you

European Deli stocks an array ofEuropean goods. On the shelves you’llfind everything from coffee to preservesto pasta. Typical Russian staples arealways on hand — dried fish, caviar andfarm cheeses, as well as various pickledvegetables, which are made in house.



The Olivier chicken salad is a creamymixture of chicken, potatoes, peas,hardboiled eggs, scallion and carrots.

come home you want to have hot

soup and hot tea.”

Pirogi is a dumpling that can have

sweet or savory fillings. The fried

dough is typically stuffed with either

ground beef, chicken, fruits or nuts.

Building the layers of pastry, cake

and cream to create the Napolean

cake is time-consuming, but the hard

work delivers in the final product. To

dress it up, the cake can be made

with fruit fillings and toppings such

as cranberry or cherry. It is the cake

to use for celebration in Russia, and

my mouth thoroughly enjoyed the

celebration of flavors and texture as I

took bite after bite of this tasty treat.

One of the deli’s ‘hot’ items is

another Russian comfort food, the

stuffed cabbage. The steamed cab-

bage is stuffed with beef, rice, onions

and tomatoes.

The store also sells everything

from tea to honey to candy to grains

as well as dozens of varieties of

cheese and meats from all across

Europe and parts of the Middle East.

Containers of pickled vegetables

made in house are also for sell. There

is even a small section of Russian

and European décor and souvenir

items.

The deli also has a café with an

Italian espresso machine. The café

also features big leaf ceylon tea,

which Yildirim says is the best in the

world. �

European Deli3101 Roswell RoadMarietta770.693.9409www.europeandeli.org



Penang’s Indan curry vegetable soup has amild and pleasing flavor. In addition to tofu,among the ingredients are cabbage, egg-plant, broccoli, okra, carrots, snow peas andstring beans. Beef rendang is a house spe-cialty. The dry-fried curry dish gets its piquan-cy from a host of different spices, includingcinnamon, ginger, cloves and chili peppersand is cooked with coconut milk. Oppositepage: Penang Lobak is an appetizer plate ofdeep-fried minced pork wrapped with beancurd skin, a shrimp pancake and fried tofuwith two dipping sauces, one soy-based andthe other sweet and sour containing shallots,lemon juice and Thai chili sauce.

BY JOAN DURBIN

PHOTOGRAPHY BY MIA MCCORKLE


eat malaysia

If you like Thai or Indian food, chances are you’ll also

appreciate Malaysian, as the cuisines share some of the

same cooking styles and ingredients. The food of the coun-

try of Malay, in Southeast Asia, has been influenced by

other populations who have settled there, Indonesians and

Chinese as well as Indians and Thai.

First-time guests at Penang will be dazzled by the long,

descriptive menu written in both English and Asian charac-

ters with pictures of many of the dishes. If you’re not up to

much experimentation, there are plenty of safe and very

tasty choices in all categories, which include noodle dishes,

soups, poultry, pork, seafood, beef and vegetarian entrees

and appetizers.

Tell the server your level of comfort with heat and dishes

can be made as fiery or mild as you like, from very tame all

the way up to “boom,” which is one step above “Thai hot.”

Whatever you choose, the finished dish will have deep, con-

centrated flavor.

An adventurous palate is an asset here. There is so much

that is new and different from the usual Asian fare that it’s

hard to go wrong. If you’re unsure, Penang’s helpful staff

will give you pointers.

Penang’s kitchen uses chilies as well as other familiar

ingredients such as coconut, ginger and garlic interspersed

with a few items less known to many Westerners like shrimp

paste, fish flakes and tamarind. Malaysian curries get their

unique flavor from a combination of spices such as lemon

grass, fragrant lime leaf, coriander and galangal, a relative

of ginger.

Rendang, a Malaysian staple, is a mélange of meat and

more than a dozen individual spices and seasonings married

together over a long, slow cook time until the meat is melt-

ingly tender. Penang does it superbly with beef, lamb or

chicken.

Sambal shrimp or squid is a house special. A sambal is a

chili-based sauce with the addition of shrimp paste, which is

made from sun-dried fermented shrimp. Now I know this

may sound off-putting to some, but the depth of flavor it can

add to a dish is astounding without being offensively

“fishy.”

Pad thai is a customer favorite, said manager Yvonne Beh.

It’s a Malaysian adaptation of the well-known noodle dish,

with a tiny bit more heat and more savory than the Thai ver-

sion.

Beef chow fun is also very popular, Beh said. Essentially,

it’s beef stir-fried with a thick, slightly sweet soy sauce

commonly used in Malay and Indonesian cooking.

Thai mango chicken is also a best seller. Penang’s edition

is deep-fried chunks of boneless chicken breast topped with

a cold mango salad with cucumber, green and red bell pep-

pers and Thai chili sauce. “It’s sweet and a little bit spicy,”

Beh said.

Most of the staff, including the chef and Beh, are from the

Of all the international

cuisines I have enjoyed in

my life, Malaysian food is

probably my favorite.Perhaps it’s

because I’m partial to intense flavors, and Malaysian

cooking is rich, spicy and wonderfully exhilarating.

island of Penang off Malaysia, so you know your experience

here will be as authentic as you can get, at least anywhere in

the South.

There is a second Penang on Buford Highway with the

same ownership, but I’ve eaten at both and for my money, the

Kennesaw location is the hands-down winner. �


Penang2491 George Busbee Pkwy NWKennesaw 678.213.4848 The friendly, competent staff at Penang includes, from

left, Kok Teoh, wait staff captain; Yvonne Beh, manager;and head chef Sing Yaw Teoh. Above, a whole deep-fried red snapper is bathed in a sweet and slightly spicyThai-style sauce of tomato and chili paste with aMalaysian spin that makes the flavor unique.


These are jus t ahandfu l o f theweal th of in ternat ional res taurants thatCobb of fers . Hereare some more toget you s tar ted.

Tasty China(770) 419-9849 585 Franklin Rd SEMarietta 30067www.tastychina.net/wordpress/

Opened five years ago bylegendary chef Peter Cheng,the Sichuan Chinese cuisineat this small strip mall eateryis spot-on authentic. Thefiery cooking style and thewide range of dishes can beeye-opening for anyone usedto cookie-cutter Chinesemenus.

Tofu Village(770) 426-7757 700 Sandy Plains Rd NE Marietta 30066www.koreanbbqatl.com

One of the best Korean bar-becue places in the metroarea, Tofu Village will cookmarinated meats on a smallcharcoal grill at your table.Combine the meat with somesprouts, hot sauces, picklesor other items provided, rollin lettuce leaves or ricepapers, and you have a fla-vorful and fun meal.

Lahore Grill(678) 398-9868 1869 Cobb Parkway S.Marietta 30060www.lahoregrill.com

Frequented by the localIndian and Pakistani commu-nity, the food here is the realdeal. Dishes can be orderedindividually or selected froma buffet, which is particularlywell-stocked on weekendswith vegetarian and non-veg-etarian choices. The butterchicken is particularly good,succulent and richly spiced.

We g o t m o r e f o r y o u


Kiosco(678) 337-7999 48 Powder Springs St SEMarietta 30064www.kioscocolombianrestaurant.com

Family-run eatery specializingin Colombian cuisine such asseafood paella, tamales,arepas, pepper pork steak andshrimp and garlic.

Vatica IndianVegetarian Cuisine(770) 955-3740 1475 Terrell Mill Rd SEMarietta 30067www.indiagourmet.com

Even carnivores willappreciate the fresh,well-prepared dishesmade with a subtleblend of spices thatenhances but doesn’toverpower the food.

Brazilian Bakery(770) 818-0088 1260 Powers FerryRd SEMarietta 30067www.brazilianbakerycafe.com

A go-to destinationfor South Americanbaked goods anddesserts as well ashot and cold sand-wiches on crispyBrazilian rolls andBrazilian empanadas,both sweet andsavory varieties.


Remembering Robert MondaviCobb’s Michael Venezia looks back on the life of a legend


May 16 marked

the third

anniversary

of the passing

of Robert G.

Mondavi. For many of us who

were fortunate to know this man,

he was always respectfully

addressed as Mr. Mondavi but he

always requested that he be called

Bob.

For more than 20 years I had

the privilege to be in his compa-

ny at his eponymous Napa Valley

Winery, and whenever he visited

Atlanta with his wife Margrit he

always made me feel like family.

As one of his distributor partners

we were in effect part of his

extended wine family and he left

a lasting impression on me as an

inspiration and wine mentor.

Without a doubt he was

America’s first and greatest advo-

cate for Napa Valley wines, and

used his products to raise aware-

ness of all the wines produced in

this important viticultural region

of Northern California. He



believed that Napa Valley could

produce wines which would rival the

greatest wines of the world and

proved it time and time again with

products made at his Oakville,

Calif. winery. He was the first to

tirelessly express the belief that the

climate, soils and agricultural envi-

ronment of this small part of the wine

growing world was potentially as great as the more recog-

nized regions where notable wines had been produced for

hundreds of years.

Whether it was the famed cabernet sauvignon of

Bordeaux, the chardonnay and pinot noir of Burgundy or

the sauvignon blanc or chenin blanc of the Loire Valley,

Napa Valley’s wines could share the table alongside prod-

ucts grown in those illustrious wine regions. He was a mis-

sionary who talked the talk and walked the walk. He

shared his wine with anyone who chose to taste along with

him. His commitment and persuasive character proved to

be infectious.

At the age of 53, he and his sons Michael and Tim con-

structed Napa Valley’s first post prohibition winery in the

town of Oakville. From then on the Napa Valley was never

the same. He provided a solid foundation for many who

learned from him and followed in his footsteps. Today

Napa Valley is spoken about in a similar fashion as the

more historical wine regions of the old world.

The greatest testament to his influence and global wine-

making expertise was the collaboration in 1980 with Baron

Philippe de Rothschild of Chateau Mouton to create a sin-

gle Bordeaux style blend based on Napa Valley cabernet

sauvignon. The Opus One Winery marked the first time a

California wine was produced in partnership with a leg-

endary classical wine of Bordeaux. Together with

Mondavi, Baron Phillipe acknowledged

that California’s Napa Valley had joined

in the exclusive membership of the

world’s greatest wines and together they

changed the course of wine history.

Today Opus One remains Napa

Valley’s first classified great growth and

its global demand reaches across the four

corners of the earth. Every time I taste a

Napa Valley wine or enjoy a bottle of

Robert Mondavi Fume Blanc, Cabernet

Sauvignon, Merlot or Chardonnay I

think of the man who helped advance the

reputation of America’s preeminent wine

growing region. �

He was a missionary whotalked the talk and walkedthe walk. He shared hiswine with anyone whochose to taste along withhim. His commitment andpersuasive characterproved to be infectious.

Robert Mondavi:


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FIRST FRIDAY ART WALK The Marietta Square is experiencing an art renais-

sance with the return of First Friday Art Walk. Art Walkis a free self-guided tour of the Marietta Square’s

eclectic art scene. Galleries, museums, cultural ven-ues, restaurants and boutiques host artists within theirbusinesses from 5 to 9 p.m. on the first Friday of everymonth, rain or shine. Look for an official Art Walk ban-ner in the window to identify the participating venues.Choose your own route, or begin from Artists' Alley atDupre's Antique Market at 17 Whitlock Ave. Art Walkinformational maps are provided at each participatinglocation. Pick one up to learn about the various loca-tions and artists participating in Art Walk. Remaining

dates for 2011 are July 1, August 5, September 2, andOctober 7. There is no admission charge.

Information: 770.429.1115 orwww.artwalkmarietta.com

CANDLELITE CONCERTSMable House Barnes Amphitheatre will host five events

in the South Cobb Arts Alliance Candlelite Concerts,with Delta Moon on June 18, Roxie Watson on August

20, Kayla Taylor Jazz on September 10, and BlairCrimmins and the Hookers on October 15. All perform-

ances begin at 8 p.m. Gates open at 7 p.m. MableHouse Barnes Amphitheatre is located at 5239 FloydRoad in Mableton. Seating is available under cover oron the lawn. Bring a blanket, as lawn chairs are not

allowed. Arrive early for the best seating. Patrons canbring a picnic or purchase food at the concessionstand. Admission to the concert series is free of

charge. Tables are available for $50.Information: 770.819.7765 or www.mablehouse.org

RENT“Rent” is a Pulitzer Prize and Tony Award-winning

Broadway musical based loosely on Puccini’s opera“La Bohème.” The musical follows a year in the lives of

seven friends living in the disappearing Bohemianlifestyle in New York’s Alphabet City located in the EastVillage. As the impoverished artists deal with their dailystruggles, tragedy hits, and the love they share embod-ies their lives. Atlanta Lyric Theatre presents “Rent” atthe Earl Smith Strand Theatre in Marietta on June 10and 11 at 8 p.m., June 12 at 2 p.m., June 16, 17, and

18 at 8 p.m., June 19 at 2 p.m., June 23, 24, and 25 at8 p.m., and June 25 at 2 p.m. Ticket prices range from

$28 to $49.Information: 404.377.9948 orwww.atlantalyrictheatre.com

HighlightsA closer look at events and activities

throughout Cobb County in June and July



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PERFORMULA CAMPThe Earl Smith Strand Theatre is launching a newmusical theatre camp called “Performula: A MusicalTheatre Laboratory” this July. Students will focus on

music, dance, and drama in this week-long camp, cul-minating in a Friday night performance on The Strand’sStephen W. Imler Stage. Each camp session lasts forfive half-days, Monday through Friday. Students cansign up for a week-long session July 11 to 15 or July

25 to 29. Students will be grouped by grade level, withrising fourth through rising seventh grade from 9 a.m.to noon, and rising eighth through twelfth grade from 1to 4 p.m. The price is $150 per student. Only 50 spotsare available per age group per week. Camp reserva-tions will be taken exclusively in person at The Strandbox office Monday through Friday between 9 a.m. and12 p.m. and 1 p.m. and 4 p.m. Full payment is due at

sign up and both credit card and cash will be accepted.

Information: 770.293.0080 orwww.earlsmithstrand.org

GREATER TUNAJoin Theatre in the Square for the hilarious comedy set

in Tuna, the third-smallest town in Texas. Two actorsplay all the inhabitants of Tuna – men, women, chil-dren, and animals. And while the laughs come thickand fast, there is real warmth and heart hidden in

Tuna. The show is directed by Ed Howard and starsWilliam S. Murphey and Bryan Mercer. The show is

recommended for audiences age 16 and up.Performances of “Greater Tuna” are June 23 through

July 18 at Theatre in the Square in Marietta.Performance times and ticket prices vary.

Call for information.Information: 770.422.8369 orwww.theatreinthesquare.com

MARIETTA/COBB MUSEUM OF ARTThe Marietta/Cobb Museum of Art presents two sum-

mer exhibitions, “Selections from Our PermanentCollection” and “Metro Montage XI,” an annual juriedexhibition of artists, both through September 11. TheMarietta/Cobb Museum of Art is located in downtown

Marietta at 30 Atlanta Street. Museum hours areTuesday through Friday, 11 a.m. to 5 p.m., and

Saturday, 11 a.m. to 4 p.m. Admission is $8 for adults,$5 for seniors and students, free for children younger

than the age of six years, and free for members.Information: 770.528.1444 or

www.mariettacobbartmuseum.org

MHBA SHOWThe Mable House Barnes Amphitheatre presents

Foghat with The Fabulous Thunderbirds, The SilverlakeBand, and The Marty Manous Band on stage July 16at 5 p.m. Tickets prices start at $25 for lawn seats and

go up to $320 for a table that seats four.Information: 770.819.7765 or www.mablehouse.org



Savannah Court of MariettaAssisted Living and Memory Care

Active and Engaged!

886 Johnson Ferry Rd • Marietta770-977-4420

SavannahCourtMarietta.com

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Call today andschedule a tourto meet with our

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e d i t o r i a l c a l e n d a r

AUG/SEPT

P e o p l e a n d t h e i r p e t s

OCTOBER

F a v e f a l l t r a d i t i o n s

NOVEMBER

G i f t g u i d e

Moving through 2011,

we have a wealth of great

articles coming up in future

issues. Below is a brief

glimpse ahead. If you have

a suggestion, email us at

cobblifemagazine

@cobblifemagazine.com.


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At lan ta S teep lechase

SCENE

The AtlantaSteeplechase tookplace in April atKingston Downs in

Bartow County. Hundredsturned out for the eventwhich benefitted CampSouthern Ground and theUniversity of GeorgiaCollege of VeterinaryMedicine.

PHOTOGRAPHYBY NATHAN SELF

1

1. Joe and GailGodfrey of EastCobb, left, withdaughter and son-in-law Jillian andThomas Scaitheof Boston. 2. Kristie andScott Long ofAcworth.

2



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Superstore: 770.794.81062440 Canton Road • Marietta, GA 30066

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Listed for $850,000

Absolutely the most beautiful 25 acreparcel of land in West Cobb! Land fea-tures a large 3 Bedroom, 2.5 Bathhouse, fenced pasture and barn/stable.Land would also be perfect for a familycompound. Located close to East-WestConnector and Dallas Highway. Callagents for more detail!

Featured List

ing!

S teep lechase

SCENE

3

3. From left, John Brown, Chuck Robin, Jayne Ayers -Robin and Jennifer Robin, all of Smyrna. 4. The Hill family,from left, Sydney, 8, Caroline, 5, Phil and Lisa of EastCobb. 5. Richard Calhoun and Yasmin Smith of Smyrna.

4

5



VHPS Par t y

SCENE

1

1. Heidi Hein, president-elect of theVinings Village Civic Club, and her hus-band Michael Hein. 2. Historical SocietyBoard Member Tony Chavez of Viningsand former society president Diana Rectorof Vinings. 3. Rebecca and WalkerMcCune of Vinings.


2

3

The Vinings HistoricPreservation Society helda party to celebrate thePace House being

named to the National Registerof Historic Places. The event tookplace at the home.

PHOTOGRAPHY BY TODD HULL

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1. JamesRobins,SafePath vol-unteer withMaster ofCeremoniesTed Hall, of11Alive News.2. KellenCooper,SafePathCommunityProgramCoordinator,with Toby Carr.3. Gov. NathanDeal withMarietta’s EarlSmith. 4. Fromleft, HanaRobins,SafePathLogisticsAssistant, withAmandaSparks andKristen Walter.

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SafePathheld itsannualgala,

HearingChildrensVoices in Marchat the CobbEnergyPerforming ArtsCentre.

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#1 Performing Arts Camp

Perform on the Jennie T. Anderson Theatre Stage!

Professional Direction - No Experience Required!

100% of staff is trained in Musical Theatre

E.T.C. CampRising Grades 3rd-9th • Time: 9:00am - 12:30pm • Cost: $80.00

June 20-24 • July 11-15 • July 18-22ETC Camp is exciting and educational. This energetic and fun camp is for students who enjoy

the performing arts and want to be on stage. Campers should have equal interest in singing,

dancing and acting. No experience required - just high energy and enthusiasm! A performance

will be held at 7:00pm on Friday night. Campers are allowed to attend 2 sessions.

Prompt CampRising Grades 5th-9th • Time: 1:00pm - 3:30pm • Cost: $40.00

June 20-24 • July 11-15 • July 18-22Prompt Camp is a training camp not a performance camp.

Campers will work on vocal and dancing techniques, stage presence and

good audition pieces for musical theatre. No experience is required for

PROMPT CAMP. This is an excellent follow-up for ETC Campers.

For additional information please call: 770-528-8490Send registration forms to: Jennie T. Anderson Theatre

548 S. Marietta Parkway • Marietta, Georgia 30060

Performing Arts Camps

12 months

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11. From left, Michelle Henderson of Marietta, Niccole Barnes of Marietta,Jennifer Henderson of Marietta and Ivy Manning of Marietta.

Children’sHealthcare ofAtlanta held itsannual Spring

Classic baseballfundraiser which fea-tures The University ofGeorgia battling theGeorgia TechYellowjackets at TurnerField. Hundreds of Cobbresidents attended theevent which benefits thehospital.

PHOTOGRAPHY BYNATHAN SELF



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2. Kevin and Susie Foley of Kennesaw, parents of Georgia CoachJay Jacobs. 3. Jason Clayton of Marietta, left, and Clint Bailey ofEast Cobb. 4. The Fram family, from left, Brandon, 17, Jill andZach, 15, of East Cobb.

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There are so many moms that I admire and try to

emulate.

Sometimes I want to be like my uber-successful

working mom friends who zip in from a successful

business meeting overseas just in time for a backyard

soccer game in their high heels.

Other days I aspire to be like my sweet and selfless

class-mom friends. They plan crafts for play dates,

always make cupcakes from scratch and would never,

ever forget Teacher Appreciation Day.

It’s kind of exhausting to wear all the hats of the

perfect mom. But when I’m in the mood to be the

health-kick mom who shops at the farmers’ market

and whips up fresh, locally grown and

healthy meals, I refer to a great cheat

sheet. I am obsessed with the website

www.weelicious.com.

I bookmarked this website a couple of

years ago when I was experimenting with

making my own pureed baby food. Now I

come back to it every few weeks when

the guilt from one-too-many frozen fish-

stick dinners shames me into putting a

little more effort in my family’s meals.

I love the author’s theory — include

your kids in the cooking process by

exposing them to food at every stage: the

garden, the farmers’ market and in the

kitchen. It may change your child’s out-

look on food for a lifetime.

Catherine, founder and author of Weelicious.com,

says that hands-on experience with food inspires kids

from toddlers to teens to ask questions about food, and

gets them excited about what they’re going to eat.

Maybe she’s right. It makes sense that if kids are

exposed to shopping for and cooking with brightly

colored, fresh fruits and vegetables, they will instinc-

tively make healthier food choices as they grow up.

Inspired by my online fresh food diva discovery,

we’ve become regulars at the Marietta Farmers’

Market on Saturday mornings. My three-year-old

twins think it’s fun to meet a “real life farmer”

although they still don’t understand why the farmers

don’t bring their cows and pigs to the Square. One of

my daughters has gotten the hang of inspecting each

piece of fruit carefully, squeezing each of the green

apples to find the best one. The girls can barely wait

until the money is exchanged to dig in, and I get a

small thrill to see their chins dripping with apple juice

from apples grown just a few miles away.

One of the best things about the recipes on

Weelicious.com is that even someone as frazzled as

me can handle them. All the recipes on the website are

made for moms and kids to cook together, so most of

them are quick, easy and only have 4 or 5 ingredients.

Catherine’s website is as fresh as her food. She adds a

new recipe every day. (Better her than me. Can you

imagine coming up with something new in the kitchen

every single day?)

Weelicious.com includes a lot of seasonal kid food

ideas, and the summer recipes are some of my

favorites. Truth told, I have an economy-sized box of

Flavo-Pops from Costco in my pantry, and my girls

love them. But I think most moms would agree that

their kids would equally love home-

made popsicles sweetened naturally

with fresh fruit. (Plus, I love to serve

kid food that gives me a little boost

of mommy-confidence that I’m doing

a pretty darn good job.)

So next time you invite the neigh-

borhood playgroup over for the back-

yard jump-through-the-sprinkler

party, check out Weelicious.com’s

“Mango Pops,” or in July, the “Red,

White and Blue Pops” (pureed and

frozen raspbe-ries, blueberries and

yogurt.) A few fresh ingredients, a

blender, a plastic popsicle mold and

presto: a healthy, naturally colorful

and delicious treat for your wee

snackers. Another family favorite at my house is the

“Breakfast Bread Pudding,” a delicious warm baked

breakfast of diced apples, raisins and cubed wheat

bread sweetened naturally with cinnamon and honey.

While I love the idea of patiently teaching my chil-

dren about delicious natural foods and involving them

in meal preparation, I also know that good things

come in moderation, and weeknights (all nights?) are

constant chaos at my house. Sometimes it takes every-

thing I’ve got in the tank to simply get food in their

bellies and their teeth brushed. In the interest of full

disclosure, a couple times a week I ban everyone from

the kitchen, send my kids to the sofa and pop in an

episode of Dora the Explorer. 25 minutes to myself

and I can assemble something that resembles dinner

on the table. Not exactly the Weelicious.com model,

but sometimes we just do the best we can.

Life would be boring if there wasn’t room for

improvement. I think I’ll add Catherine from

Weelicious.com to the list of moms I’d like to be when

I grow up.

Adding to the list...

s l i c e o f c o b b by Heather Te i lhet

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We take the time...

w h e n y o u n e e d i t t h e m o s t .

• Serving families of all faiths • On premise crematory • Accessible entrance - no stairs

• Licensed, full-time professional staff attending to every detail • Make knowledgable cost comparisons

• Newly renovated large chapel and visitation parlors • Large elevator

• Large off-street parking lot • Pre-need plans • Active in all civic organizations

F A M I L Y O W N E D & O P E R A T E D

Terry Pendley, owner; Darlene Pendley,

Jason Pendley and Chad Pendley of

Mayes Ward-Dobbins are available to

take care of your every need.

Mayes Ward-Dobbins Funeral Home

and Crematory take the time to meet

your needs when you need it the most.

It’s all about you...

your life...your memories...your family

w w w . M a y e s W a r d - D o b b i n s . c o m

770-428-1511

180 Church Street • Marietta


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15557592:CL DEC 10 SPINE 5/24/2011 4:12 PM Page 12

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