salt spring 2013
DESCRIPTION
A quarterly publication of Civitas Media's southwest group.TRANSCRIPT
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4|S
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2013
3 LOCATIONS TO SERVE YOU BETTER
Highland CountyDialysis
120 Roberts Lane, Suite 4Hillsboro, Ohio 45133
(937) 393-3852
HillsboroRegional Dialysis
1487 N High St Unit 1ANorth High Business Center
Hillsboro, Ohio 45133(937)393-9020
Willow Dialysis1675 Alex Drive
Wilmington, Ohio 45177(937) 383-3338
NEW LOCATION We are here to serve the dialysis community.For more information about DaVita,
its kidney education andits community programs,
please visit www.davita.com.
We Offer:In center hemodialysis Peritoneal dialysis Self Care dialysisWE Provide Free Kidney Smart Classes to the community.
For information on times, location and to register for one, Call (937) 435 -4030Kidneysmart.org DaVita.com
Available 6 days a week onHighland County Dialysis120 Roberts Lane ONLY
is Proud to AddHillsboro Regional Dialysis to our Family.
2379
077
TRANSPORTATION
MON – FRI 8:30 AM – 4:00 PM FRSTRANSPORTATION.ORG
Hillsboro313 Chillicothe Ave Hillsboro, OH 45133 • (937) 393-0585
West Union116 W. Mulberry St West Union, OH 45693 • (937) 779-3212
SSeerrvviinngg tthhee nneeeeddss ooff HHiigghhllaanndd CCoouunnttyy aanndd AAddaammss CCoouunnttyybbyy pprroovviiddiinngg ssaaffee && rreelliiaabbllee ttrraannppoorrttaattiioonn sseerrvviicceess..
We will be happy to answer any of your transportation questions!
FRS Transportation vehicles are clearly marked for your safety and easy identification.
2013 New Freedom Grant for those who are disabled, elderly or low income in Highland County. Grant pays 50% of the cost of transportation for any medical appointmentsor other basic life need trips.2013 Job Access and Reverse Commute (JARC) - Transportation provided for the Reentry Program of Highland County for employment & employment training purposes at50% of the cost.Specialized Transportation Program Grant - FRS Transportation approved for a two handicap accessible Modified Minivans through our CY2012 STP grant application.Applied for 2 handicap accessible MMV’S and 1 handicap accessible LTN van through our CY2013 STP Grant proposal. These vans will replace high mileage vehicles.2013 Ohio Coordination Mobility Management Project -Mobility Manager is working towards meeting the mobility needs of Highland County through marketing & coordinating of current transportation services while looking for funding sources to increase transportation services for those who are not eligible for any of our other typesof funding sources. Such as:HARTS Fare Program: Program offers affordable transportation for those who are elderly, disabled or considered low income living within the Hillsboro City Limits or withina 5-mile radius of the center of Hillsboro. Purchase a $20/$25 HARTS Fare Card for 10 or 5 one way trips depending upon location and age. NET/TANF/OWF Transportation Services for eligible Medicaid recipients, as well as job & educational training for Ohio Works First (OWF) and Temporary Assistance to NeedyFamilies (TANF) recipients of HCDJFS.) NET transportation services for Medicaid recipients of ACDJFS.
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SaltCONTENTS 2013
Flavor for everyday life
25th Edition
Homemaker Show
Salt
30
22
10
50
Salt|January
2013|5
features
SALT Homemakers ShowBy Gary Abernathy
Born on the Biltmore EstateBy Eileen Brady
Girl’s Night In!By Andrea Chaffin
When salads are this good ...By Andrea Chaffin
Starlite Cabin GetawayBy Lora Abernathy
Cooking the BooksBy Pat Lawerence
EarthshipBy Audrey Ingram
columnsPublisher’s NoteBy Pamela Stricker
Recipe Index
Salt NotesBy Lora Abernathy
Out & About
10223036384250
78966
Contact SALT:[email protected]
761 S.Nelson Ave.Wilmington, OH 45177
(937) 382-2574
SALT is published quarterly by Civitas Media, LLC andis available through the Georgetown News-Democrat,Hillsboro Times-Gazette, Ripley Bee,Washington CHRecord-Herald,West Union People’s Defender andWilmington News Journal.All Rights Reserved.
Reproduction of any material from this issue in whole orin part is prohibited. SALT is free to our subscribersand is also available for purchase at each of thenewspaper offices for $3/copy or contact us to
subscribe. Subscriptions $12 per year.
Please Buy Locally & Recycle.
Follow us on Facebook(The Salt Magazine)
and Twitter(TheSaltMagazine).
SaltFlavor For Everyday Lifewww.thesaltmagazine.com
May 2013
Publisher Pamela StrickerEditor Lora AbernathyFood Editor Andrea ChaffinLayout/Cover Design Tina Murdock
SalesAdams County Lee Huffman, Publisher(937) 544-2391 [email protected]
Brown County Steve Triplett, Publisher(937) 378-6161 [email protected]
Clinton County Sharon Kersey, Ad Director(937) 382-2574 [email protected]
Fayette County Sherri Sattler, Ad Director(740) 335-3611 [email protected]
Highland County Gary Abernathy, Publisher(937) 393-3456 [email protected]
To subscribe, contact us at(937) 382-2574 [email protected]
Hide & ShakeFind the SHAKER in this issue,visit us at thesaltmagazine.com,click on the Shaker Contest link,complete the entry form, and beentered to win one of the $10grocery cards. All entries mustbe made by June 14, 2013.
Here are our latest winners!Deborah Basham, Mt. OrabRonald Buckler, BethelMarjorie Huling, Cincinnati
You could be our next winner. Just look for theshaker in this issue then visit thesaltmagazine.comand click on the shaker button to enter.
Shaker time!In each issue of SALT,we try to feature creativephotos of Salt and/or Salt & Pepper shakers
from our readers’ collections.
Please submit photos and descriptions [email protected] by June 14, 2013 forconsideration. Entries will also be considered for
printing in future issues of SALT and atthesaltmagazine.com.
Submit your photos and beentered to win a SALT apron!
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2013
On the CoverCover photography by Eileen Brady.Eileen Brady is the co-author of “Images ofAmerica:Wilmington.” She can be reached [email protected].
Our thanksto That Guy'sFamily Farm,in Clarksvillefor allowingus to set upour photoshoot there.
Salt|M
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HOPESpring just seems to emanate the
message of hope. The browns andgrays of winter turn to colors to delightthe eyes and release intoxicatingfragrance that begs our senses tocome alive!
I chose to concentrate on the word“hope” this year.
It seems like such a neededmessage in a world where so many seem to befacing hopeless situations or some that havejust become accustomed to hopelessness. Iwant to be full of hope as I contemplate lifearound me. I want to be a harbinger of hope tothose who seem to have such an absence of itin their lives.
Hope seemed to be a word I was seeing alot and hearing about often. I read a verse fromthe Bible, Zechariah 9:12: “Return to thestronghold of security and prosperity, youprisoners of hope…”
I really like that. I want to be a “prisoner ofhope.” I can think of many other things thatthreaten to hold me hostage as a prisoner. Likeworry. Fear. Impatience. Anger. But becominga “prisoner of hope” is much more appealingto me. I want to be full of hope even whencircumstances around me say the opposite.
Hope is the feeling of expectation andbelieving in the best possible outcome ofevents. Hope continues even though theoutlook does not warrant it.
It’s so easy to let others around me orcircumstances dictate my emotions. I come towork and ask someone how they are doingand they respond miserably, “Well, it’sMonday…”As if that should explaineverything. As if Monday means “expect theworst.”
When did Monday get such a bad rap?Whyis the only day we get excited about is Friday?What about all that living we do in between?Can’t we enjoy life and expect the bestpossible outcome of events? Even on a rainyMonday?
As I explored the word “hope,” I wasreminded of the Hope Diamond, themost famous diamond on earth andon display at The Smithsonian.
I learned that it is a 45-carat diamondwith a smoky blue color. Uniquely, it emits a
red, phosphoric glow in the dark when it hasearlier been exposed to light.
That’s how we should be! Glowing, evenwhen it’s dark!
Diamonds are formed deep beneath thesurface of the earth where it’s very hot andthere’s a lot of pressure. They come to thesurface of the earth by volcanic eruptions.They are considered the hardest materialknown to man, but also have vulnerable areasthat allow them to be cut and the prisms arewhat reflect the light.
Often the test of our hope comes in life’sdarkest moments. Our character is most oftenshaped, developed and matured when thepressure is most intense and the heat is turnedup, so to speak.
But look at the beauty that is produced as aresult. Especially the beauty of the HopeDiamond that even emits a glow in thedarkness and refracts light in light.
Ever notice that when a jeweler wants toimpress you with his precious stones, his gold,his silver… he puts them on display against avery dark background, often black velvet? It isagainst the black cloth that the jewels shine.
I have decided that’s how I want to be…shining with hope and refracting light even inthe bleakest of circumstances. I want everydayto be a day that I anticipate the best possibleoutcome of events. I want to be able to imparthope to the hopeless.
I want to be a “Hope Diamond!”I found some diamond replicas at a craft
store that I have been sharing with some of thefolks around me.They serve as a touchstone, areminder of what we can become. I would loveto have you join me in my pursuit of becominga prisoner of hope.
In the meantime, please pass the Salt…
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2013
Kelly Cornette – Brown County, OhioPresident of the Brown County Chamber ofCommerce, member of council for the village ofGeorgetown and the assistant vice president ofNational Bank & Trust in Georgetown.Profile
Front Porch
By LoraAbernathy
What period of historydo you enjoystudying?History has neverbeen one of myfavorite subjects, butI do have anappreciation for thelocal connection wehave with living inthe land of
President Grant!
What do you love mostabout your community?I love the fact that peoplereally do care about eachother in this community.
What book are youcurrently reading?I struggle finding timeanymore to read booksfor pleasure; instead, Ican be found readingnewspapers and onlinemedia to keep up withworld news.
Pick-up trucks or sportscars?Sports cars.
What makes you poundyour fist on the table?Bad grammar andspelling!
What is your favoriteBeatles song?“Ob-La-Di, Ob-La-Da.” Iheard this song for thefirst time in that last fewmonths and loved it. I didnot realize it was a Beatlessong until a few dayslater. I really like itbecause it is very upbeatand just puts a smile onyour face!
What one piece of advicewould you give to youryounger self?To enjoy my youth andnot rush through life!
Front Porch Profileoffers a personalglimpse into the livesof notable people inour communities.
Recipe IndexAudrey's Citrus Guacamole....................................33
Banana Bread .........................................................60
Beer Batter for Fish.................................................61
Buffalo Ranch Nacho Regular Salad ........................37
Caesar Salad ..........................................................11
Chicken and Rice Casserole...................................60
Chicken Apple Salad in Apple Cups ......................37
Chicken Crunch .....................................................60
Fresh Ginger Cookies ............................................61
Garden Salad .........................................................60
Girls' Night In (StrawberryWine Spritzer)..............35
Gourmet Pretzel Dip ..............................................32
Italian Style Broccoli Salad .....................................11
Loaded Potato Soup in Crock Pot............................61
Maple Bacon Bourban Pecan Pie
with Bourbon Glaze .............................................61
Marinade for Chicken ............................................33
Mini Deep Dish Fruit Pizzas ....................................34
Morgan’s Macaroni .................................................20
Mudslide Cupcakes ...............................................32
Potato Casserole ....................................................34
Quiche Lorraine .....................................................11
Quick and Easy Potato Salad ..................................61
Refreshing Salad ....................................................34
Salmon Patties ........................................................11
Scripture Cake .......................................................60
Sharp Conchigile with Peas & Ricotta .....................11
Sour Cream Coffee Cake........................................61
Strawberrian Chicken Salad...................................37
Summer Berry Salad ..............................................37
The Classic Cosmo.................................................35
Tomato and Artichoke Bruschetta...........................33
Tomato and Zucchini Side Dish...............................60
Tomato,Corn,Cucumber Salad..............................61
Tuna Salad..............................................................37
WholeWheat Herb Bread.......................................60
Send us yourfavorite recipesfor outdoorsummer
cooking!Whatare your bestcampfire,
grilling recipes?
We’d love to share themin the next edition of Salt.
Please send in byJune 14, 2013.
Make sure to includeyour name and address.
(We only publish the town.)
Shoot an email [email protected].
Every submitted recipe willbe entered in a drawing for a
$25 Kroger gift card.
Congratulations to AmandaIvey of Bloomingburg whowon the drawing for her"Banana Bread FrenchToast" recipe submittedfor this edition of Salt!
SaltScoop
The pace of American life has become lightning speed.Never do I hear anyone remark, “You know, I really wasn't busyat all this week.”Even our vacations have become work by the time they're
through. That is, perhaps, why “staycations” have become sopopular over the last few years.Between deadlines at work, our kids' school projects we
learn about and tackle the night before they're due, taking careof an ill family member or putting food on the table each day,we are a spent and exhausted society.The good news is that there is a call to arms for getting back
to simpler times, and it has started with our food.Pointing to inactive lifestyles and poor diet as the root of
many of our health problems, a segment of consumers isputting its foot down when it comes to over-processed, over-priced junk food.We see this in the demand for organic and/orlocally grown food, and suppliers are popping up to help meetthe demands. In fact, farmers' markets have increased by 9.6percent since 1994 according to U.S. Department of Agriculture(USDA) statistics.We want to know from where our food is coming.Supplementing farmers' market buys, we see a growing
trend among consumers to plant fruits and vegetables as theycan in their backyards. Some people have taken that one stepfurther and are raising chickens just for the fresh eggs like ourown Beverly Drapalik and her friend, Mary Beth Crane,featured in this issue.Taking sustainability to the next level is the Prell family, who is
building an earthship, a home made of recycled tires,aluminum cans and beer bottles.Getting back to basics and making life as simple as possible
is a desirable goal for a growing number of Americans. Thisedition of SALT offers some examples on how to make thatpossible.
SaltNotesS
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A slice of something simpler
LORA ABERNATHYLora Abernathy is the editorof the Wilmington NewsJournal and Salt Magazine.
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2013
Back by popular demand are DrewHastings and Bob Lambert, lifelong friendswhose route to Hillsboro, Ohio landedHastings in the role of Hillsboro mayor, andLambert as director of the Highland CountyConvention andVisitors Bureau, among otherareas of community leadership.Hastings is a nationally-renowned
comedian whose one-man show, “Irked andMiffed,” still shows up occasionally on theComedy Central channel. Moving to Hillsboroin 2005, Hastings began buying andrenovating several uptown buildings andmade a name for himself as a leader inproperty restoration.In 2011, he took his first leap into politics,
handily winning the race for Hillsboro mayor.Lambert, a graduate of the Cincinnati
Conservatory of Music, also is a former stand-up comedian who lived in Cincinnati andeventually landed on theWest Coast, wherehe often paired with Hastings to work onscripts for situation comedies. After hearingover and over from Hastings about how greatthe Hillsboro area was, Lambert finally pulledup stakes and left Los Angeles in 2009 for thegreen pastures of country living in thegovernment seat of Highland County.The natural onstage rapport between
Hastings and Lambert was evident duringtheir appearance at 2012’s HomemakersShow, as Hastings hilariously critiqued hisfriend’s culinary skills, step by step,ingredient by ingredient.This year, Lambert says the two will be
preparing an Italian Style Broccoli Salad.
This year’s
presenters
at The
Times-Gazette’s
25th Salt
Homemakers
Show represent
a diverse group
of people whose
backgrounds
and careers are
as varied as the
recipes they
plan to share.
Dr. Rob Sharp has been practicingveterinary medicine in Hillsboro for morethan 30 years, serving as the latest owner-operator of an animal hospital thatrecently observed a century of service inHighland County.“Doc” Sharp had graduated from The
Ohio State University College ofVeterinary Medicine in 1979, and lastyear what had always been a family affairbecame even more of one as Dr. Sharp’sson, Reid Sharp, completed veterinaryschool, passed the national boards, andjoined his dad’s practice.Dr. Sharp’s wife, Susie, helps out at the
clinic, and their daughter (and Reid’ssister), Amy Sharp-Schneider, worksthere as well. Another worker, MelissaSchelling, has been part of the Sharppractice since it began.The two doctors Sharp will be sharing
a family recipe, Conchigile with Peas& Ricotta and their own take on aCaesar Salad.
Sharp and Sharp
Meet ourGuest Chefs
25th Editionof popular cook show
April 19
Hastings and Lambert
2013
Flavor for everyday life
25th Edition
Homemaker Show
SaltBy Gary Abernathy
From standup comedians to hometown veterinarians tojournalists, recipes bound to be as varied as their backgrounds
PamStricker
LoraAbernathy
AndreaChaffin
Presenters
Salt|M
ay2013|11
Lora Abernathy
Salmon Patties2 14.75 oz. cans of canned salmon2 eggs1 cup of dried bread crumbs2-3 teaspoons of any seafood seasoningSalt and pepper to taste1 Tbs. extra virgin olive oilKetsup (optional)Lemon juice (optional)
- Coat the pan with extra virgin olive oil. Placeover medium heat. Combine the ingredientsin a bowl with hands. Form into 8 or 9 patties.Cook 5 to 6 minutes, then flip the patties,cooking 4 to 5 minutes on their other side oruntil they reach a dark brown color. (You canalso bake the patties in the oven for 30minutes at 350 degrees, flipping them 15minutes into the process.)- Drizzle the patties with freshly squeezedlemon juice or dip the patties in ketsup on theside. Serves 4.
Pamela Stricker
Quiche LorraineOne pie crust, homemade or from the storeAbout 8 pieces of thin sliced bacon1 small onion, sliced4 eggs1 1/4 cups half-and-half1/4 teaspoon salt1/4 teaspoon pepperPinch nutmeg1 cup grated Swiss cheese
- Preheat the oven to 425 degrees.- Fit the pastry into a 9-inch fluted tart pan.- Trim the edges. (Alternatively, a 9-inch pie pancan be used or you can use a frozen crust in itsown shell.)- Bake for 10 to 12minutes until the crust is set andjust begins to brown. Remove from the oven andcool on a wire rack.- Reduce the oven temperature to 375 degrees.- In a medium skillet, cook the bacon until crispand the fat is rendered, about 5 minutes. Removeand drain on paper towels.Then place the slicedonion in the bacon grease and saute till the onionis tender and absorbs till it's brown.- Lift out the onion to a paper towel to drain slightly.- Crumble or coarsely chop the bacon andarrange on the bottom of the crust.Add the slicesof onion on top of the bacon.
- In a largebowl,beat the eggs,yolks and half andhalf.Add the remaining ingredients andwhisk tocombine.Pour into the prepared crust andbakeabout 35minutes until the custard is golden,slightly puffed.Should be set but slightlywiggly inthe center. (I test with a knife inserted in the center.If it comes out almost clean, it's ready to comeout.)- Let it cool on a wire rack for 15minutes beforeserving.
You can change this up with so many options: freshspinach instead of the onion, ham instead of baconor skip the meat altogether. I use what I have onhand or whatever I am craving.
Bob Lambert
Italian StyleBroccoli SaladSaladOne bunch of broccoli chopped into bitesized piecesOne small sweet onion chopped1/2 cup golden raisins1/4 cup sunflower seeds1/4 cup slivered almonds2 strips of bacon cooked crispy and chopped20 slices of turkey pepperoni choppedParmeasan and Romano grated cheesetopping
Dressing:One cup of olive oil-based mayonnaise1/2 cup white sugar or equivalent in honeyor Agave nectar2 Tbs. of wine vinegar1 Tbs. of Italian seasoning or oregano
Toss dry ingredients in a largemixing bowl andset aside.Mix mayo, sweetener, vinegar andseasoning in a small bowl until smooth. Pourdressing over saladmixture and toss completelyto cover. Serve with grated cheese on top.Optional: top with gratedmozzarella andmorepepperoni chopped.
Drs. Rob and Reid
Sharp Conchigilewith Peas & RicottaModified from original in BH&G italiancookbook 1979, Merideth Corp. Takes lessthan 15 min after the water boils.
1 cup of frozen peas4 slices of bacon chopped into 1”pieces1 bunch (5-7) green onions, thinly slicedwhite part and light green part. Skip theleaves
2 Tbsp chopped parsley1 Tbsp torn fresh, or 1 tsp dry basil1/2 of a 15 oz pkg. Ricotta cheese (whole
milk, not part skim or low fat)1/3 cup milk (I use whole milk,but 2% is ok)8 oz.medium sea shell pasta (other shapesare OK but then it wouldn’t be “cochigile”would it?”)1 cup of “freshly grated” Parmesan cheese
- Put the pasta water on to boil- Microwave the peas so they’re ready to gowhen you need them.-When water boils, cook the bacon in a largesauce pan until almost done.- When bacon looks almost done, add the greenonion and cook until tender (2 minuntes).- You can drop pasta in water when you addgreen onion to bacon— you’re in the homestretch now. Barilla medium shells take 8 minfor “al dente.”- When the onions are tender, decant off thebacon grease.- Add parsley and basil and stir for just a minute(until it wilts).- Stir in the cooked peas,milk and Ricotta andheat until warm.Warmmeans a little steamcoming off, never boiling— stick your finger inif in doubt.- Turn off the heat under this if the pasta isn’t quitedone.Don’t over cook sauce.- Drain the pasta when it’s done (try a shell tosee), stir in the creamy sauce, then add theParmesan and stir again.- Freshly grated Parmesan is the way to go— 1cupmore. If you use Kraft Parmesan in thegreen tube pkg., you only need 1/3 cup.
Makes 6 side dishes, or 3-4 main coursedishes. Serve with salad, crusty Italian breadand your favorite beverage.Quick and easy after work.
Caesar Salad(without raw egg)
Dressing:Mix together in a small mason jar1 large clove of garlic — minced1 tsp. anchovy paste1/3 cup extra virgin olive oil1 tsp.Worcestershire sauce2 Tbsp. fresh lemon juice1/4 cup of grated Parmesan cheeseSalt and pepper to taste
Salad:3 Romaine hearts cut into small pieces1 pkg of Caesar croutonsParmesan cheese shavings, (use vegetablepeeler)
Toss the lettuce, croutons and dressing in alarge bowl. Garnish with Parmesan shavings.Serves 6.
Check outSalt
Homemaker Show
presenterAndrea
Chaffin’srecipe for
Mini Deep Dish Fruit
Pizzas onpage 29
(plus a lot more
recipes for
tasty treats!)
Presentersand recipesPamela Stricker, Lora Abernathy and
Andrea Chaffin spend most dayschurning out news pages and onlinecontent for Civitas Media newsrooms inHillsboro,Wilmington,Washington CourtHouse,West Union and Georgetown, overwhich Pam serves as regional publisher.Lora, whose husband, Gary, is
publisher of The Times-Gazette, is aHillsboro resident and former onlineeditor for the aforementioned papers, andnow serves as editor of theWilmingtonNews Journal and of Salt magazine.Andrea is an award-winning News
Journal reporter and food editor for Salt.But when they’re not conducting the
day to day business of publishingnewspapers, Pam, Lora and Andrea sharea love of cooking and baking. For thisyear’s Salt Homemakers Show, the trioplan to make a Quiche Lorraine, SalmonPatties and Mini Deep Dish Fruit Pizzas.
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THE BEGINNINGSOF THE TIMES-GAZETTE’S SALT HOMEMAKERS SHOW
Sharon Hughes, advertisingrepresentative for The Times-Gazette,remembers the first-ever HomemakersShow put on by the newspaper, back in1987.“It wasn’t called the Homemakers
Show,” Hughes recalled. “It was calledthe Taste of Homes, and it was amagazine. And they were the mainsponsors.We hired them to put on theshow. And they sent a home economistdown, and she prepared every recipe.”The first show was held at the
Hillsboro Church of Christ, but quicklyoutgrew that venue and was moved tothe Highland County Senior CitizensCenter.“We outgrew that,” recalled Hughes.
“And decided we’d go to Southern Statecollege.”The Taste of Homes soon decided
that Highland County was too small tocontinue sponsoring a show there, saidHughes.“So, all of us at The Times-Gazette got
together, and I said, you know what, we
don’t need them.We can do our ownshow,” said Hughes. “We have enoughpeople in Highland County that aregreat cooks. And that’s what we did.”This year, the show is coming under
the umbrella of the popular, locally-produced Salt magazine, and willofficially be known as the SaltHomemakers Show.Through the years, a long list of local
personalities, business leaders andpublic officials have lent their talents –both culinary and comedic – towardmaking the shows successful.The show has been held annually
since the beginning, with the exceptionof 2011, when it was not held due to thenewspaper’s focus on its move to itsnew location. But it picked up again lastyear, with a packed house at SouthernState enjoying atrium filled with vendorsand a cook show featuring JennyCameron and BrigetteWagoner of RealLiving Classic Real Estate, Ann Morrisand Amy Robinson of Twenty-FourExchange, and longtime pals DrewHastings, the Hillsboro mayor, and BobLambert, president of the HighlandCounty Convention andVisitors Bureau.The 25th edition of Homemakers
Show will be held April 19 at SouthernState Community College. Doors willopen at 4 p.m. for guests to enjoy thevendor area, and the show will begin at6 p.m. Hastings and Lambert will once
again participate as guest cooks –although last year, Lambert did therecipe preparation while Hastingsoffered sideline commentary on hisprogress.Also presenting at this year’s program
will be the two Dr. Sharps – Hillsboroveterinarians Rob Sharp and his son,Reid. Pam Stricker, group publisher forCivitas Media, the parent company ofThe Times-Gazette, will pair with LoraAbernathy, former online editor for TheTimes-Gazette and now editor of theWilmington News-Journal, to offer arecipe demonstration.More entertainment, surprises and
prizes will be announced in the comingweeks.“The thing of it is, it’s like a reunion,”
said Hughes. “I’ll run into people that Ihaven’t seen for years and years. It’s likea big family reunion. Everybody standsand eats and drinks, and visits with allthe businesses. And the business peoplejust roll out the red carpet for us.”Once again, attendees are being
asked to bring canned goods to bedonated to the Highland CountyHomeless Shelter. Everyone who bringscanned goods will have their names intoa special drawing, and this year, thosewho bring more than three cannedgoods will receive extra tickets. Hughessaid the pantry at the shelter is gettingbare, “So they really, really need it.”
2013
Flavor for everyday life
25th Edition
Homemaker Show
Salt
2381074
Like a good neighbor,
State Farm is there.
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BBeellffaasstt MMaarrkkeettformerly Bolte’s Grocery
Open for Business DailyMon-Thurs 8am-9pmFri-Sat 8am-10pmSunday 10am-7pm
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937-764-1272
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Salt|M
ay2013|13
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232 Jefferson Street,Greenfield, Ohio 45123
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RaisingChicksA necessaryhabit ofspring
By Beverly Drapalik
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The first full day of spring broughtsnow that dampened the excitement ofreceiving seeds in the mail, re-arrangingclosets with colorful spring clothes andassessing planters and garden tools.Nothing, however, could dampen the
excitement of driving throughWilmington and seeing the sign in frontof Buckley Brothers: “Baby Chicks arehere.”Getting baby chicks each spring
really isn’t new in this region; farmershave always depended on meat fromchickens and eggs from laying hens.Many of us, however, are now findingthat owning chickens is a fun, popularhabit each spring.Imagine the thoughts of a chick the
few hours between birth at MountHealthy Hatcheries and arrival at a localstore: “I’m so tired … everyone’s wet …no, everyone’s drying off from the biglight … people keep picking up myfriends and separating us … this darkbox and all the vibrations are putting meto sleep …more people are picking usup …more lights?What is this, a stage?”And all of these friends seem to be
sisters, “What happened to the guys?”Last year, our chicks were born at the
hatchery around 1:30 a.m. on April 8.They were inWilmington that morning,ready for pick up. Nothing compares tohearing the chirps of tiny chicks, only afew hours old, as they ride in thecardboard box in the passenger seat ofmy car.The first year, those 12 tiny chicks just
HAD to have the basement bathroom forthe first few weeks of their lives —something about the chilly night air.Now, new chicks thrive in the garage,under a light, in a cozy wire cage, linedwith cardboard. A food dispenser,special water dish, a light and shavingsare necessary, along with “babychicken” food.We also handle the chicks several
times a day, talking to them incessantlyand introducing the cat.A couple of years ago, the cat realized
the importance of those chicks: She wassitting next to a chick that had escapedthe cage. They were literally “chillingout” for a while, roughly two feet fromone another, on the floor of the garage. AKodak moment.The cat has been known to watch the
chickens when they free range in thewoods, gaining her the name “herd cat.”In a few weeks, when the weather
becomes warm and the chicks look as ifthey could actually lay an egg, they aretransferred from the garage to a smallchicken house with a light for warmth.These chicks probably don’t need a
“transitional house,” but avoiding fightsamong chicks and hens is definitelynecessary.With each new flock ofchicks, we spend evenings watchingthem go into their house. “Peckingorder” has a whole new meaning, andsometimes the last chick left outsideneeds a little help from us.If you are interested in raising
backyard chickens, there are manyplans for building a house on theInternet for those people wanting a fullexperience.Building a huge chicken house,
painting it red, trimming it in white, andpainting a quilt square on the door reallyisn’t necessary, but the chickensprobably appreciate all the work. I liketo think so!My husband put his engineering skills
to use and built our chicken house. Halfthe fun of building was figuring out howto move the house. He moves the houseonce a week; he made two doors on thecage in order to do that.To a farmer who has always owned
laying hens, all of this information seemsquite natural or perhaps rather silly.Novice owners do become very excitedabout getting eggs from the nestingboxes each day. Getting pecked by ahen can be exhilarating at times!Eggs can be brown, white or bluish
green, depending upon the type ofchicken. And cooking with fresh eggs isan amazing experience when pastrybecomes yellow and scrambled eggsare fluffy, not to mention full of nutrition.Hens lay eggs about every other day,
slowing the production when they arethree years of age. So, turning into theparking lot with the sign “Baby chicksare here” becomes a necessary habiteach spring.Novice owners of small flocks
probably give each chicken moreattention than farmers have time to give.Mary Beth Crane, a local artist, realizedher chickens had mites. So, she and herhusband decided to hold each chicken,dusting it ferociously with powder, untilthe mites fell off.One of her chickens, Lydia, recently
became sick, so Mary Beth fed her witha syringe of water and yogurt. Lydia alsoslept in a box beside Mary Beth’s bed.
Lydia survived, and she now providesdaily kisses!Conversing and socializing with laying
hens is definitely not necessary, buttalking to the flock can provide hours offun. Our chickens squat, waiting for backor neck rubs. They follow us around, ifgiven the chance, but they don’t getmany chances lately because predatorsare a problem.Our resident fox is probably the
boldest; he will run past us with a deadchicken in his mouth. One day he stoodin the yard, a foot from the coop,dreaming of eating a chicken. The foxdid not respond to yelling — onlyclapping.The resident hawk, a little smarter,
learned how to go through a small holein the chicken wire of the cage for hisdinner. One day, he even swooped andpicked up a chicken when we blinked.Sometimes piles of feathers are left at
the sight of a kill; other times no trace isleft. We call it the “alien abduction.” FreerangingWITHIN a cage is definitely theanswer.The City ofWilmington does allow
residents to own a variety of animals.The laws about chickens state thatchickens should be contained, and“noxious odors” should not be detected.Also, citizens may not color chickens orsell chickens younger than four weeksold. Easy enough.So, with a plethora of Internet
information, local merchants who “gothe extra mile,” and a little help fromfriends, the habit of owning laying hensbecomes rather easy.The habit might even become a
necessary part of your spring.
Warning: If you decide to own chickens,you may find yourself walking quite slowlythrough the chicken house at the county fairthis summer.
BEVERLY DRAPALIKBeverly lives in Wilmington withher husband, Jeff. They also livewith a dog, a cat, a parrot,chickens and bees. She teachesEnglish at Wilmington College.
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By Audrey Ingram
Sporting a full red beard and a packon his back,Wilmington nativeWesStanforth set out to discover theremote beauty of America’s wild.With28 National Parks and two NationalScenic Tours under his belt, the 31-year-old has logged more than 6,000back-country miles.“It’s hard to pin down any one thing I
like about hiking, but I really enjoy anymountain, the remoteness, elevation,exposure,” he said. “It could be amountain in New Hampshire orWyoming.When you’re above that treeline, you can see everything.”It was his father, Rick, who first took
Stanforth hiking. They slowly venturedout from southwest Ohio, taking week-long trips to North Carolina,Tennessee and New Hampshire. But itwas a trip toWyoming at the tenderage of 17 that sparked Stanforth’s loveof big mountains.
“I think he enjoyed it, but I think itwas more about seeing the enjoymentI had,” Stanforth said of his father.After college, he took a job as a
mountain guide. Stationed nearYellowstone, he led high school tourgroups, spending most of the last sixyears on the road in the southwesternareas of Utah, Texas, Arizona andCalifornia.In 2009, he thru-hiked (to hike an
entire trail, start to finish, in one trip)the 2,200-mile-long Appalachian Trail(AT) in four months and three weeks.Three years later, he tackled thePacific Crest Trail (PCT), a 2,266-miletrek that began at the U.S.-Mexicoborder and ended in Canada. Hecompleted the trail in five months,joining an elite hiking community.According to Stanforth, more peoplehave reached the summit of Mt.Everest than have completed two ofAmerica’s three long-distance trails.“For me, the wilderness was once
my special place, where I felt most atease, and the healthiest I’ve everbeen,” he explained. “As a job, it (thewilderness) became my office, and Ilost some of my respect for its power.”The PCT brought that respect back,
taking Stanforth through the mostextreme environments he’d everhiked.What began in the scorching heat of
the Mojave Desert in southernCalifornia eventually wound its wayaround glaciers in the CascadeMountain Range ofWashington state.Stanforth called the Sierra Range “themost incredible mountains inCalifornia.”On a short side trip, he also climbed
and spent the night on Mt.Whitney. At14,505 feet, it is the highest peak in thecontinental U.S.According to Stanforth, there is no
real way to get in shape for a long-distance trail.“You can run on the treadmill all you
Goat Rock WildernessStanforth stops in the middle of Goat Rock Wilderness of Washington,
a 105,600-acre portion of the Cascade Mountain Range on the Pacific Crest Trail.The peaks are remnants of a volcano that has been extinct for two million years.
He’s beeneverywhere, man
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want, but nothing canprepare you for trailshape,” he said. “You’rerunning across rocks,uneasy steps, with aweight on your back. Thefirst month will be spentgetting your trail legs.”By the end of the trip,
the pace is the equivalentof completing 10marathons in 10 days,except this marathonincludes a 20- to 25-pound pack of food,water and supplies.Stanforth’s best stretch:93 consecutive miles infour days.“It’s 90 percent mental —
that’s what really gets me,” he said.“Your legs are going to get stronger,but can you push to the next foodstop, the next ridge, no matter howtired you are?”Sometimes the motivation comes
from the promise of a slice of pizzaand a cold beer in the next town, butfor Stanforth, it’s usually the simpledesire to know what mystery waitsaround the next turn, day or night.“There’s something special about
hiking when the moon is big,” he said.“It’s equally beautiful seeing Mt. Hoodin the full moon, or seeing the glaciersreflect off Mt. Rainier.” Moving at nightalso helps hikers avoid the worst heaton the southern parts of the trail, headded.Though the growing popularity of
the trails bodes well for theenvironment, Stanforth admits that hecan be disappointed to find so manypeople. A solo hiker, he sometimeslinks up with other groups on the trail,but prefers to savor the remote aspectof the mountains. Cellphones don’tring, Facebook is left unchecked.Rigid societal roles are stripped away.“You form intense bonds. If you hike
with someone for a day, you talk tothem. Everyone is dirty, takingshowers out of a tree, it’s like you’veknown each other all your life,”Stanforth explained with a laugh.
“Every time it gives me more faith inhumanity. Trail angels take you intotheir homes, take care of you. It’sinteresting to see how good peopleare.”Of all his National Park trips, some
of the more memorable for Stanforthwere the Grand Canyon in the winter— the precipitation evaporates as itfalls, leading hikers to wear shorts atthe bottom of the canon while snowrests on the top; Capitol Reef and itsslot canyons, areas where the earthhas pushed together to create ripplesthat extend for days; and Big Bend in
the southern heart ofTexas, complete withhot springs fed fromthe Rio Grande.“Our National
Parks are veryspecial — a lot ofplaces don’t havethose opportunities,”Stanforth said.“Anytime I caninspire or interestpeople to go into thewilderness, or eventhink about it, I’vewon a little victory.Maybe the next timethere’s a vote, they’ll
think a little more.”In addition to the U.S.,
Stanforth has also hiked on the CapeVerde islands, climbing an islandvolcano called Fogo off the west coastof Africa. Though there are still manysights to see in the U.S., traveling givesone a chance to experience othercultures and languages, he said.Eventually, he hopes to hike the
GR10, a 538-mile trail through thePyrenees mountain range on theborder of France and Spain in aregion known as Basque country.“With the French and Spanish
cultures colliding, I bet the food wouldbe incredible,” he said.Completing the Continental
Divide Trail is also a lifetime goal.This accomplishment would placeStanforth in the ranks with fewerthan 200 others who have thru-hikedall three major U.S. trails.For now however, Stanforth is
taking time to relax before hemoves to southern California to starta new job working on a sustainable,organic farm.“I’m trying to be a little low key,
heading down to California, savingmy money,” he said. “I’m justlooking to live a healthy andenjoyable lifestyle.”
Wind RiversStanforth has hiked parts of the Continental Divide Trail (CDT), such as this sectionof the Wind Rivers Range in Wyoming. One of his goals is to thru-hike the CDT andjoin fewer than 200 others who have hiked all three U.S. Naational Scenic Trails.
End of AtWes Stanforth poses atop Mt. Katahadin at the endof the Appalachian Trail in 2009. Mt. Katahadin isthe highest peak on the trail at 5,268 ft.
AUDREY INGRAMAudrey Ingram is a staffwriter for theWilmingtonNews Journal.
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Morgan’s MacaroniServes 6 to 8 depending on portionsize and whether the dish is servedas a main serving or side dish.
One 13.25-ounce box of smallpasta, like elbows. I sometimesuse whole wheat. Use the wholebox to make the meal feed more;use about ¾ of the box for amoister macaroni.
One 46-ounce can of tomato juice
One pound of Colby Longhorncheese. If you can’t find Longhorn,a Colby/Monterrey Jack blend isan alternative. I’ve experimentedwith a variety of cheeses; usuallycoming back to Colby Longhorn.
- Bring the tomato juice to a boil in alarge pan. Reduce heat slightly tomedium-high. A heavy pan is bestto help prevent sticking.- Immediately add the pasta andbegin to stir once the juice returnsto a boil. Cook the pasta for onlyfive minutes, no longer. It will becooked more in the oven. Thisboiling is the only tricky part. Pastaboiling in tomato juice rather thanwater wants to stick. Don’t leavethe pot and stir for the entire fiveminutes.- Move the pot off the burnerimmediately after the five-minutecooking period and let the
mixture cool for about 20 minutes.The pasta will absorb much of thejuice. I don't add salt (cannedtomato juice has a lot of sodium)but if you want to add about 1/4teaspoon, this would be the time. Ido like to add about 1/2 teaspoon(about five or six grinds from agrinder) of black pepper, alwaysgood with any cheesy/tomatodish.
- Toward the end of the coolingperiod, preheat the oven to 325degrees.- To the cooled pasta, add the 16ounces of cheese, which has beencubed or rough-chopped.
- At this point, you can refrigerate orfreeze portions of this mixture forbaking later.- To go ahead with the dish rightaway, pour the pasta/cheesemixture into one large or a coupleof small casseroles which havebeen sprayed with cooking spray.- Place in the preheated oven andset timer for 15 minutes. After 15minutes, stir the mixture todistribute the melted cheese.- Bake 10 more minutes, for a total of25. Ovens can vary and if you areusing a single, large casserole dishand the mixture is thick, you mightadd an extra 5 or more minutes.Look for a bubbly, creamyappearance.- Optional: Stir in some choppedtomatoes.
MARGARET JONESis the assistant editor of theWilmington News Journal.
Macaroni with a messageBy Margaret Jones
I’ve named this three-ingredient dish for mydaughter, Morgan Stickel,because it has long been oneof her favorites.Its origin, however, goes back
many years to a journalismcolleague, the late Janet Bluckwith whom I worked at theRecord-Herald newspaper inWashington Court House.When she shared this recipewith me, Janet recalledhearing her parents talk aboutthe Great Depression yearsbefore World War II when manyAmericans were plunged intohunger and hardship. Frugalitywith food could mean thedifference between feeding afamily and starving.Every morsel produced by a
home garden was used andappreciated. Tomatoes wereused in many ways, not theleast of which was to maketomato juice. Janet said thisdish was one way her familyused that tomato juice tocreate a meal that was notcostly and fed many.
Salt|M
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Bornon the
BiltmoreEstate
Dave Taylor recallsa serendipitous life
By Eileen Brady
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In the black-and-white photograph ofthe chair,made of sculptured roots andyellow pine, it looks sturdy andwell-built,almost new.The chair, crafted around1900, has been handed down andmoved across state lines, ending up inour neck of the woods.At one point, though, the chair
provided seating on the largest estate inthe United States, the Biltmoremansionin Asheville,N.C. In fact, the wood fromwhich it wasmadewas almost certainlyhomegrown, created from trees on thatproperty.It was built by DaveTaylor’s father’s
hands, and it is one of his most prizedpossessions.He considered allowing theBiltmore to once again place the chair onthe estate in Asheville, and a 1974 letterfromGeorge H.V.Cecil, then presidentof the Biltmore Co., states that althoughthere was a policy of not acquiring itemsfor exhibit,Cecil was interested inpersonally purchasing the chair. ButTaylor decided to keep it in the family.David “Dave”Taylor ofWilmington
was born in the woods at the Biltmore in1930,which was completed in 1895 on125,000 forested acres in western NorthCarolina.The home of George and EdithVanderbilt, it was— and still is— thelargest home in the United States, a 250-room French Renaissance-style châteauin what is now Pisgah National Forest.Theworking estate employed 750
workers to run its nurseries, granaries,poultry runs, pigpens, kennels, stablesand dairy,which included 700 Jerseycows.Taylor’s father, James“Jim”Taylor,was
born in 1872 and startedworking in1890 for GeorgeVanderbilt, theyoungest son of industrialistWilliamHenryVanderbilt and his wife,Maria
Louisa Kissam.TheVanderbilt familyearned its enormous fortune throughsteamboats, railroads and otherbusinesses, andGeorgewas one ofthree sons who inherited part of a $200million fortunewhen his father died in1885.JimTaylor helped construct the
mansion and stayed on as part of thelarge staff of the working estate.Hehelpedwith the gardens,which weredesigned by Frederick LawOlmsted Sr.,who also designedCentral Park in NewYork City and is generally consideredthe father of American landscapearchitecture. JimTaylor also served as a“gateman,”guarding the entrance of theestate.He continuedworking on the Biltmore
grounds as a ranger, patrolling thethousands of acres for poachers andtrespassers.He didn’t like to kill anythinghimself, his family has said, but when hewould catch poachers in the act, they’ddropwhat they had shot and they’d runaway.The children had plenty of venisonto eat fromwhat their father picked upthat way.GeorgeVanderbilt housedTaylor, his
wife and their three sons and a daughterin the “red house”near the property’sgardens. JimTaylor’s first wife,Cannie,died in 1915, andTaylor later remarriedawoman namedDaisy,who bore threemore children, including DaveTaylor.DaveTaylor was born in 1930 in a log
house amile or so from themain house,and their family was treatedwell by theincredibly wealthyVanderbilts,especially EdithVanderbilt,whose owndaughter,Cornelia,was born in 1900andwas allowed to play with the otherchildren on the estate.GeorgeVanderbilt was kindhearted
but aloof, though his wife often helpedtheTaylor family personally.
“Mrs.Vanderbilt was a down-to-earthwoman,” says DaveTaylor, a sentimentechoed by his older half-sister, JoannaTaylor Patton,whowas interviewed bythe Biltmore before she died.“She’dcome down and help change diapers.”JoannaTaylor recalled that hermother
entered baking contests in the Fall Fair atBiltmore and her father entered fruitsand vegetables to be judged.One year, JimTaylor won first place for
the biggest pumpkin, Joanna had told aBiltmore employee. EdithVanderbilttasted all the baked goods at the fair, butGeorgeVanderbilt stayed in the carriagewithout mingling with employees andtheir families.EdithVanderbilt also gaveGeorge
Vanderbilt’s clothes to JimTaylor,whomshe called “Jimmy,” and she gave him thefirst automobile he ever owned.DaveTaylor has a photograph of his
father with theVanderbilt grandsons,George H.V. andWilliamA.V.Cecil, thatthe Biltmore enlarged and hung ondisplay amid antique farm equipment,north of the BiltmoreWinery.After GeorgeVanderbilt died in 1914,
JimTaylor’s son James“Oat”Taylorbecame a chauffeur for EdithVanderbilt,driving her on local errands andoccasionally to anotherVanderbilt familyhouse on the eastern seaboard.Chauncey Beadle, hired by Frederick
LawOlmsted to oversee the nursery atBiltmore, ended up staying at the estatefor 60 years; he was a good friend of JimTaylor and always remembered thechildren in later years.He served asestate superintendent in later years.It was a charmed existence in an
idyllic setting, until JimTaylor died oftapeworm in 1936, andMrs.Taylor wasunable to provide for all of the children.“Mom never worked in her life, and
here she had seven kids,”DaveTaylorsays.
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ANorth Carolina judge ordered five ofthe children to be sent hundreds of milesnorth to the Junior Order UnitedAmericanMechanics National OrphansHome inTiffin,Ohio, also known as theJunior Home.Two girls stayedwith theirmother.DaveTaylor was barely 7 yearsold.The change could have introduced a
Dickensian twist on the story.However,DaveTaylor and his siblings thrived inthe orphanage.He could not imagine amore nurturing environment, and he stillremains in touchwithmany of the otherswho grew up at the orphanage.“Theywere the best days of my life,”
he says.The orphanage, established in 1896,
was a self-supporting community ofapproximately 40 buildings, populated inthose years by asmany as 1,200residents.There were residential cottages, a
gymnasium, schools (both academicand vocational), a hospital, a bank, a postoffice, a cannery, a library, a power plant,a chapel, a greenhouse and a centraldining hall.Each year, the former residents of the
orphanage still gather for ahomecoming.“Tiffin and Findley is full ofus kids,”DaveTaylor says.In 1940,when DaveTaylor was 10
years old, theTiffin orphanage sent 240kids to a new branch orphanage inLexington,N.C., also a Junior Orderhomemuch like the one in Ohio.Daveand his siblings were sent on a train toNorth Carolina.Almost 200 boys, 17 and older,
entered themilitary to help with theeffort inWorldWar II.The North Carolina orphanagewas a
working farm, and it was as welcomingto DaveTaylor as theTiffin home hadbeen.There was plenty of fresh air,
plenty of time for sports.He pickedcotton for a nearby farmer for a penny apound.“The only thing I didn’t like— there
wasn’t enough schooling,”DaveTaylorsays.The children attended school threehours a day and thenwere sent off towork on the farm.It was there, however, that DaveTaylor
learned to play basketball and othersports.He passed his knowledge alongto his son,MikeTaylor, a standout athleteatWilmington High School in the 1980s.His daughter, Lori Boggs, also went toWilmington High School.Across the street from the orphanage
in Lexington lived a family whosedaughter hadmarried JimMallory,whohad played baseball for theWashingtonSenators, the NewYorkGiants and the St.Louis Cardinals.“Hewas the smartest man in baseball,
football or basketball I’ve ever known,”DaveTaylor says.After his stint in pro baseball,Mallory
coached briefly at the Junior Children’sHome in Lexington,N.C.,where his pathcrossedwith DaveTaylor’s beforelanding a job at Elon College.DaveTaylor graduated in 1948 from
the orphanage, and his former coach,Mallory, offered him the opportunity toplay football at Elon College.Taylorspent twoweeks there before decidingto head north instead.A buddywhosemother was working
in Ohio had asked himwhat he wasplanning to dowith his life. I said,“I don’tknow— I still got my farm shoes,”but heended upmoving to Ohio to find workoff the farm, at a General Motors plant inDayton.He took a bus across theOhio River
and ate the first bowl of chili in his life;
growing up in the orphanage, he hadnever had beef, but “plenty of milk,plenty of gravy.”“We got an egg onTuesday,” he says,
“and a piece of pork on Sunday at noon.”DaveTaylor started off on theGeneral
Motors assembly line andworked hisway up to general foreman, retiring in1986.He still has fondmemories of both
orphanages, and there were occasionaltrips back to the Biltmore, even after heand his siblings left in 1937.His father’sgood friendChauncey Beadlemadesure that the children returned regularlyto experience the wonders there,including visits to rooms not open to thepublic.The estate was their playgroundon those days.The biggest highlight of the Biltmore
visits was one shared inmany of thestories of those who grew up there: theBiltmore Dairy.The rich ice cream fromthe Biltmore Dairy supposedly had thehighest buttermilk content on themarket.“They let us run around and eat all the
ice creamwewanted,”DaveTaylor says.It was a child’s dream fulfilled.Four of theTaylor siblings, James,
Robert,Mary and Helen, still live inNorth Carolina.The youngest,Helen, is78 years old.These days,DaveTaylor lives in a
brick ranch inWilmington, hoping to seefamily and revisit the Biltmoremansionas soon as he can.He spends time on afarm near Lynchburg, tending togardens there, once again wearing his“farm shoes.”
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Can your budget handlegaps in Medicare?
It’s time to take action! You could save hundreds of dollars on healthcare expenses each year with a Medicare Supplement insurance policythat pays for some of the costs not covered by Original Medicare. Let meexplain the differences in coverage and costs, and help you find the rightplan for your health needs and budget.
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Not connected with, sponsored by, nor endorsed by the federal or state government, the Social SecurityAdministration, the Centers for Medicare and Medicaid Services, or the Department of Health and HumanServices. The purpose of this communication is the solicitation of insurance. Contact will be made by an insuranceagent or insurance company. The Medicare Supplement insurance policy form number(s): <WPPLANAM(09)-OH;WPPLANBM(09)-OH; WPPLANFM(09)-OH; WPPLANHiFM(09)-OH; WPPLANGM(09)-OH; and WPPLANNM(09)-OH>.The agent/broker is making the sale on behalf of Community Insurance Company. You may verify the agent/brokerand Community Insurance Company information by contacting: The Ohio Department of Insurance, 50 W. TownStreet, Third Floor - Suite 300, Columbus, OH 43215. Consumer Hotline: 1-800-686-1526 or TDD Number: (614)644-3745. Contact the plan: Community Insurance Company (dba Anthem BCBS) at 1351 William Howard Taft,Cincinnati, OH 45206, phone number: 877-814-1397.Anthem Blue Cross and Blue Shield is the trade name of Community Insurance Company. Independent licensee of theBlue Cross and Blue Shield Association. ® ANTHEM is a registered trademark of Anthem Insurance Companies, Inc. TheBlue Cross and Blue Shield names and symbols are registered marks of the Blue Cross and Blue Shield Association.
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Create your own homemadespectacular display by adding lilies toyour flower garden. From the fragrantwhite Easter lily to the elegant pink“surprise” lily or the exotic Asian lily,they are head-turning beauties.Lilies come in amyriad of colors,
shapes and sizes. Some flowers areupright or trumpet-shaped; others aredownward nodding or turkscap (whenthe petals curl up and backwards).Lilies are loved for their beauty and
fragrance.They were cultural symbolsand part of folklore,mythology, legends,sacred and historical texts.Lilies were found in themost exotic,
remote places on earth and servedmany purposes.A 5,000-year-oldSumerian tablet recorded fields of liliesaround Susa, an ancient Persian city.Some scholars believe lily bulbsspread from Persia by way of nomadcaravans carrying them along as afood source. From time to time,the bulbs were dropped, tookroot and propagatedthemselves. For 2,000 years,they were also an importantfood source in Japan, Koreaand China.In Greekmythology, the lily
was the flower of Hera,wife ofZeus.The flower was said tohave formed from themilk ofher breasts.MythicalVenus,
goddess of beauty,wassupposedly so jealous of the
gorgeous white lily, shemade alarge pistil to grow out of itscenter.
TheMinoans believedthe lily flower wassacred.A paintedimage of a lily inCrete dates to 1580BC and there are700 BC Bas-reliefsof the white lily ofthe city ofNinevah. Lilieswere grown in thegardens ofCharlemagne andare in the poems of
Virgil (70-19 BC).Lilies had other uses.As
early as the third century BC,lilies were intertwined with
crocuses and hyacinths to make
fragrant ceremonial crowns. Lilies wereused to make a burn ointment andwere combined with honey to preventwrinkles and old age.In both testaments of the Holy Bible,
the lily symbolizes purity and chastityas well as death and loss at Easter-time.It is often connected with theVirginMary. In one Gospel song,Christ Jesusis referred to as “The lily of the valley.”French priests started collecting
Chinese lilies in themid-1800s.A priestnamedAugustine Henry found a lily hecalled Henry’s lily (L. henry) when heclimbed limestone cliffs in the gorges ofYangtze River. He named another lily hefound in Tibet the Regal lily (L. regale).Japanese lilies made their way to the
West Coast afterWorldWar I.WhenWorldWar II broke out, Japanesesupplies dried up and United Statesproduction took off.Today, blooming lilies are regularly
seen in grocery stores andgreenhouses.Many varieties of lilybulbs for the home garden areavailable in packages in businessesand greenhouses.To grow this beautiful flower with its
humble but glorious history, choosebulbs that are full and firm, not driedout and hollow. Pick a sunny spot ingood soil. It is crucial that the soil drainswell.Place the top of the bulb in a hole six
inches deep. In extra hot places, a littlelight shade is protective. For an extraboost to any type of bulb, first placesome driedmanure, bonemeal andbloodmeal deeper in the hole.Thencover it with a thick layer of soilbetween the fertilizers and bulb toprevent burning.Lilies can be propagated from the
scales on the bulbs. It isn’t hard, buttakes patience,multiple steps andseveral years to create amatureblooming lily. By this method, however,lily farms can produce acres and acresof lilies.For the regular home gardener who
seeks stunning beauty, all it takes is ahole, a bulb and amoment of time inexchange for years of pleasure.
Considerthe liliesof thefield...By Carol Chroust
CAROL CHROUSTCarol has written for nearly 30 years for local,regional, state and national publications. She isworking on a historical fiction novel series. Sheand her husband, Jim, reside in Wilmington.
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I'm not sure at what age going outfor a girl's night begins to sound liketoo much work, but I think I'vereached it.So, apparently, the magic number is
the ripe age of 24.Sure, I realize it could be just me.
And, it probably is. As a student atOhio State University, I never went to asingle party. Seriously, I mean it. Ithink the only time I ever wandereddown High Street in Columbus waswhen I was in search of a textbook ora sub from Jimmy John's (which mayhave gotten more money out of methan the university itself over thefour years).Those wiser than me have always
said that the quantity of your friendsdoes not matter, it's the quality. I onlyhave a few girlfriends, butluckily for
me, they're more than happy to spendthe evening at my house after astressful stretch of work and life. Betteryet, they're great cooks. Best news ofall?We've all discovered Pinterest (ifyou don't know what that is, go to yournearest computer as soon as youfinish reading this) and recipesare constantly being messagedto each other.My small circle of intelligent
girlfriends know how to have a realgood time: food, the coolest music(OK, maybe the pop songs from ourmiddle school days), hilarious boardgames like Apples to Apples orScattergories, chick flicks like “PrettyWoman,” and a sleepover (becauseI'm not willing to grow up and putpillow fights
behind me quite yet).My girlfriends don't want to go out
to the bars, where it seems like acontract is in place to wear the mostexpensive, trendy clothes. Most of usare married or engaged, so forgetabout flirting with singles. Let thoseladies who want to spend hourscurling their eyelashes and flat-ironing their hair put up with thebar men, and let them spend $10on a watered down cocktail at thehottest bar.I make better cocktails at home,
and they're free to my guests. There isno cover charge to cuddle with mydog on the couch and slippers arealways acceptable footwear. Not tomention, we make the best food andlove to share it with each other.
Bring on the girl's nightcook-in!
Girls Night In! by Andrea Chaffin
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Here's how to set up one of your own with your circle of girlfriends.Invite yourgirlfriendsPicture the type of party
you'd like to have and decidefrom there how many people to haveover.You want enough guests tosocialize with one another andprovide a nice spread of dishes, butno one can feel comfortable whentheir shoulders are rubbing againstother strangers. Depending on thesize of your kitchen, I would suggestno more than five guests. Everyonewill be cooking and you don't want torun out of room. Oh, and don't inviteanyone who may not get along withthe other guests.We don't need anybar brawls over the amount of salt inthe guacamole.
Set a dateThis one isn't too hard.Whenis everyone free? Create amass email or event on
Facebook. That way, everyone can seeeach other's postings about when isbest for them. Start with a fewsuggestions, and allow time for yourpotential guests to check theirschedules.When hosting, I try to picka date when I know our hubbiesalready have plans, or gently suggestthey spend the selected evening outwith each other browsing the region'shardware stores (insert “Tim the ToolMan” grunt here).
Plan a menuHere's where it gets reallyfun. Have each guestchoose a dish to make and
post it on the Facebook event or emailwhere all of the guests discussed theevent's date. That way, no one makesthe same thing. As the host, plan tomake the main dish and fill in anyholes. Example: if no one offers to bringa dessert, plan to fix something. (But,who are we kidding?Women alwaysremember dessert.) Suggest to yourguests they choose something lightand fairly simple and inexpensive tomake since THEY will be preparing itin your kitchen.Make sure to checkabout food allergies, too. Nothingdampens a night like an EpiPen.
Prepare your home& stock up onsupplies
After the men have left to buy18 wrenches or whatever it is they do,clean and declutter the main spaceyour guests will be. Before you leavefor the grocery store, check to see whatingredients you can provide for them (ifa guest will need one teaspoon ofbaking powder, a cup of milk or a patof butter, they surely can use yours,right?). Prepare your dishes in advanceso that they can take over the kitchenwhen they arrive and set out a cook'scorner where guests can grab awooden spoon or measuring cup.
Get out of the wayYou invited people who loveto cook, right? So let them
cook. Stay close in casesomeone needs to know where to findan extra whisk, but sit back and enjoy.Cooking with friends is theentertainment and it's fun! Everyonegets to shine as the star of their owndish, and everyone else will begrabbing spoons and forks to taste,“ooh” and “ahh” as they go.It's OK if the food isn't done at the sametime. Everyone can enjoy small platesas others are taking their turns in thekitchen. After every one is stuffed full ofeach other's fantastic food, clean up thekitchen, but leave out some of thesnacks. It's amazing how people returnto the bowls of dip and trays ofappetizers once a deck of cards is dealtout on the table and the second roundof cocktails are poured. And, if youhave awesome friends like mine, everyone shares the cost of the evening'smeal, makes wonderful food (andcompliments each other's) and washesthe dishes together before curling upon the couches. Because, remember, itreally is about the quality of yourfriends, not the quantity, and qualityfriends wash dishes.
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You've seen them all, butthere's a reason for that. (What,you haven't!? Go get themnow, and grab a box of tissuesand a bottle of wine whileyou're at it). You know the lines.You know the story. Share theseclassic chick flicks and acouple newer female-friendlymovies with your girlfriends.
• The Notebook• Thelma and Louise• The First Wives Club• Erin Brockovich• When Harry Met Sally• Pretty Woman• Dirty Dancing• (500) Days of Summer• Never Been Kissed
• Runaway Bride• How to Lose a Guyin 10 Days
• You've Got Mail• Notting Hill• Sweet Home Alabama• The Wedding Planner• P.S. I Love You• Grease
Andrea's favorite chick flicks
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MudslideCupcakesSubmitted byAudrey Ingram,from The CurvyCarrot blog
By no means is this acupcake you can whip upin 15 minutes, but it isabsolutely stunning. Thereare two frostings made
entirely from scratch. Top your cupcake with one frosting,then decorate in swirls on the top of it with the otherfrosting. Then, reverse for the other half of the cupcakes.Yes, it will impress every person who gets to taste one, andyes, you can taste the Baileys and Kahlua.Servings: about 24
What you need ...Cupcakes:3 eggs, separated at room temperature3/4 cup granulated sugar1/2 cup (1 stick) unsalted butter, room temperature1 cup light brown sugar, packed2 1/4 cups flour1/2 cup unsweetened cocoa powder1 1/2 tsp. baking soda3/4 cup strong, cold coffee3/4 cup Kahlua
Kahlua buttercream:6 Tbsp unsalted butter, room temp.3 cups (min.) powdered sugar3 Tbsp unsweetened cocoa powder4 Tbsp Kahlua3 Tbsp coffee
Bailey's buttercream:16 Tbsp (2 sticks) unsalted butter, room temperature3 cups powdered sugar2 tsp. vanilla extract4 Tbsp Bailey's Irish Cream1 Hershey's bar, grated for garnish
How to put ittogether ...Cupcakes:- Preheat over to350 degrees,line cupcake pan- Beat egg whitesin standingmixer until foamy- Add granulatedsugar to eggswith mixer
running, whisk at medium-high speed until mixture isthick, stiff and glossy. Move mixture to new bowl, cleanmixer.- In clean bowl, combine butter and brown sugar, mix onmedium until light and fluffy, about 1 minute.- Add egg yolks, mix well.- In separate bowl, combine flour, cocoa, baking soda.- With mixer on low, slowly add flour mixture, coffee andKahlua alternately.- Stop mixer and fold in egg whites.- Fill cupcake lines 2/3 full.- Bake 20-25 minutes. Let cool
Kahlua buttercream:- In mixer, combine butter, powdered sugar on low speeduntil smooth.- Add cocoa powder, Kahlua, coffee, adding morepowdered sugar if necessary. Set aside.
Bailey's buttercream:- In mixing bowl, combine butter, powdered sugar.- Add vanilla extract, Bailey's Irish Cream, mix well untilcombined.- Pipe the buttercream onto the cupcakes and top withchocolate shavings. (If you don't have fancy piping bags,spoon your icing into separate sandwich bags, cut offcorners, hold together, and pipe icing onto cupcakes).The icing can be piped on simultaneously, or one can betopped with the other.
Gourmet Pretzel DipSubmitted by AndreaChaffin, food editor,adapted from recipe atallrecipes.com
A copycat recipe to makeyour own gourmet pretzeldip, which is sold at stores atnearly $10 a jar. A littlesweet, a little spicy. Use lessmustards seeds to decreasethe level of spiciness. Guestswill keep asking, "What's inthis?" every time they comeback for more.
1/2 cup spicy brown mustard (such as Gulden's®)1/2 cup honey3 tablespoons red raspberry preserves1 tablespoon mustard seeds
Mix ingredients with a small whisk in a bowl. Pour leftoversinto a glass jar, such as a Mason jar, and keep stored in therefrigerator. Add a pretty bow to the jar and a bag ofpretzels for a perfect gift!
Marinade for ChickenSubmitted by Andrea Chaffin, food editor
This recipe is a combination of all of the ingredients I lovedin other marinade recipes. I've used apple cider vinegarin place of red wine vinegar when I don't have any onhand and it still turns out great. I often soak a few bonelessskinless chicken breasts for an hour before throwing themon the grill. This recipe makes enough marinade forchicken for a crowd - about 4 cups.
1 1/2 cups vegetable oil3/4 cup soy sauce1/2 cupWorcestershire sauce1/2 cup red wine vinegar1/2 cup honey1/3 cup dijon mustard1/3 cup lemon juice4 cloves minced garlic1 teaspoon salt1 tablespoon black pepper1 1/2 teaspoons finely minced fresh parsley
Place chicken in bowl or large plastic bag and pourmarinade over. Marinade chicken in refridgerater for atleast 30 minute, turning chicken at least once. The longer itmarinates, the more flavor it will have!
Audrey'sCitrusGuacamoleSubmitted by AudreyIngramBright, tangy and fresh,this variation of theclassic guacamole iseven better with extralemon and lime juice.Not to mention, it'll keep in the fridge even longer if youhave leftovers (but who has leftover guac?)
3 avocados1/2 cup chopped red onions1/2 cup chopped cilantro1/3 cup chopped jalapeno peppersqueeze of lemon and limepinch of salt(Makes more than a cereal bowl, but less than a mixing bowl)
Mash the avocados. Finely chop the red onions andcilantro into teeny tiny pieces. De-seed the jalapenopepper (unless you like it uber spicy) and also chop thatinto teeny tiny pieces. Squeeze a lemon and lime wedgeinto the bowl (heavier on the lemon, lighter on the lime).Add a dash of salt and mix together. Add lemon/lime juiceuntil the desired level of citrus twang is reached. Scoopwith a tortilla chip and fiesta!
Tomato and Artichoke BruschettaSubmitted by Amanda Laing
What's not to love about tomato, garlic and bread? Thisrecipe tosses in a couple diced artichokes for something alittle different than the standard bruschetta. This yummy bite-size appetizer is perfect for keeping hungry guests at bay.
1 fresh Italian baguette1/2 cup chopped artichoke hearts (can be marinated inherbs or not)2 cups diced tomato (Make sure it's not marinated in oilif you use canned.)One minced garlic clove (Optional: one additionalwhole garlic clove)1/4 extra virgin olive oilShredded mozzarella cheese, for toppingSalt and pepper to taste
- Preheat oven to 450. If you are using fresh tomatoes, finelychop them now. Drain the tomatoes if you are using canned.- Combine artichokes, tomatoes, garlic, and salt andpepper in a bowl.- Cut the baguette into 1/2 inch to 1 inch slices (yourpreference). Brush one side of each slice with olive oiland place bread onto a cooking sheet, oil side down.Toast the bread on the top oven rack until golden brown,about 5 minutes.Optional:When the bread is golden brown, cut the end off anew, peeled garlic clove and rub it against the oiled side ofeach slice of bread.This is for garlic lovers only!- Spoon a small portion of the tomato mixture onto the oiledside of each slice of bread.Top with mozzarella cheese.Place back into the oven until the cheese is melted.Serve immediately. Serves 6-10 as an appetizer.
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PotatoCasseroleSubmitted byAndrea ChaffinYes, everyonehas one of theserecipes, but it isstill absolutelyone of myfavorites. It'squick,economical, easyand delicious!This is the one I grew up devouring at my dad and step-mom's house in Xenia. They always used Crispix cereal asthe topping, as opposed to potato chips or Corn Flakeslike many others call for.
2-pound package frozen shredded hash browns2 cups shredded cheddar cheese1 can cream of mushroom soup16 ounce tub sour cream2 cups crushed Crispix cereal1/2 cup melted butter
Preheat oven to 350 degrees.In a large mixing bowl combine sour cream, soup, andcheese. Press the excess water out of the hash brownsand then add them to the soup mixture and mix well.Transfer to a 9x12 inch casserole dish. Bake until cheeseis melted and potatoes are hot (about 30 to 45 minutes).Meanwhile, melt butter and add to crushed cereal. Topcasserole with cereal mixture for last 10 minutes of bakingor until golden brown.
Refreshing SaladSubmitted by MalloryWise,adapted from KaleWith Loveblog
3 washed tomatoes,quartered then halved2 ripened avocados, peeledand chopped1 large cucumber, sliced inhalf longwise, thenchopped
2 tablespoons balsamic vinegarfresh ground black pepper to tasteoptional: juice of 1 lemon
Place chopped tomatoes, avocados, cucumber in a saladbowl. Sprinkle with balsamic vinegar and lemon juice,then lightly mix with tongs. Add fresh ground blackpepper on top, and serve. Let me know if you are going totry it! It's super easy, and OH SO HEALTHY!’Serves 4.
MiniDeep Dish FruitPizzasSubmitted by MalloryWise,adapted from Banner Boutiqueblog
Without a doubt, there were thebiggest hit of the night. First ofall, they're beautiful. Usewhatever fruit you have on hand(yes, even those diced cannedpeaches) to spoon on top.Strawberries, blackberries, kiwi,peaches and plums made incupcake molds were a beautifulcombination for girl's night. Ifyou make some of these for thenext picnic, you're sure to gohome with an empty platter andboost to the ego.
1 small packagesugar cookie dough
1 8 oz packagecream cheese, softened
1 large containerwhipped topping
4 cups of any kind of fruit
Press cookie dough intogreased cupcake molds (ordo it as one large pizza, smallcups or small cookies) andbake at 350. Cooking time willdepend on what type ofcookie you are making (generally 6-7 minutes for smallcookies, longer for one large cookie). Do not over cook.Meanwhile, whip softened cream cheese, then add inwhipped topping until nice and smooth. Place in plasticbag, cut off tip, and pipe frosting onto cookies. Decoratewith fruit.
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"Girls' Night In" (Strawberry WineSpritzer)Submitted by MalloryWise,adapted from Sutterhome.comThe perfect drink name for the perfect gathering. Thisdrink is for strawberry lovers!
3 oz. Sutter Home Moscato1 oz.Vanilla vodka1 oz. Strawberry sodaGarnish with a strawberry
Shake Moscato & vanilla vodka with ice. Pour into yourfavorite cocktail glass & top with strawberry soda. Garnishwith a strawberry and raise a glass to your girls!
The ClassicCosmoSubmitted by AndreaChaffin, food editorIs there anything moreladylike than the classicCosmopolitan? My friend,Susan Mouser, gave methis recipe last year after Iquickly finished two onher deck one hotsummer night. Garnishwith a whole slice of lime(with a slit cut halfwaythrough) and you willlook like the hostess withthe mostess.
1.5 ouncesVodka1 ounce cranberry juice1/4 ounce triple secsqueeze of fresh lime juice
Add all ingredients into a martini shaker filled with ice.Strain into a pretty glass and garnish with a slice of lime.
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When salads are this good, who needs cookies?Five fourth-grade students at Clinton-Massie
Elementary in Clinton County are hoping to helpteach this lesson to their peers after participating ina cooking challenge at the school March 14.This is the first year the school has hosted the
Sodexo Future Chefs Competition, in which studentscreate a healthy salad, either from their ownimagination or by adding their own twists to existingrecipes.School staff narrowed all entries to the top five
contestants: Tommy Burkhart, Summer Berry Salad;Donivan Henderson, Buffalo Ranch Nacho RegularSalad; Ashley Gross, Chicken Apple Salad in AppleCups; Elle Paul, Tuna Salad; Nick Slusher,Strawberrian Chicken Salad.The dishes were judged on several categories
including being a health conscious-food, easypreparation and kid-friendly, originality, taste andplate presentation.“I am so impressed with what they’ve done as
fourth-graders,” said Jennifer Hoehn, Sodexo’sgeneral manager of food services. “The complexityof these items are more so than what most adultswould even want to take on and they all did itthemselves.”The five “future chefs” prepared their recipes in
the cafeteria kitchen with the assistance of cafeteriastaff, then prepared tasting and presentation plates.Principal Greg Grove, Assistant Principal JenniferUpdike, Secretary EstherWyatt and Nurse CindyStenger served as judges and had to tally theirvotes multiple times because it was so close.Following the students’ drum roll, Grove
announced Burkhart won second place andHenderson won first place.Henderson, who dedicated his dish to “the men
serving our country,” will move on to compete in aregional competition and eventually could co-host aYouTube cooking lesson with a celebrity chef if hemakes it to the national level.“These kids really did shine and I think they knew
their stuff about the healthy salads,” said BeckyNickell, cafeteria supervisor. “I think their peers aregoing to put them in a different light. I think there willbe some after conversations and hopefully Donivanwill represent Clinton-Massie at a different level.”Henderson said his favorite part about the
experience was getting new utensils to use at homeand learning how to cut with knives.He plans to do more cooking at home now, and is
considering becoming a chef when he grows up.“Either a chef, scientist, quarterback or
linebacker, or a bunch of other stuff,” he said.
WHENSaladsare this good,whoneeds cookies
?
By Andrea Chaffin
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Tommy Rose BurkhartSUMMER BERRY SALAD
2.5 oz Spring Mix,Baby spinach Lettuce blend
1/4 cup Feta cheese (crumbled)
1/4 cup Sundried cranberries & honeyroasted pecans mix
1 dozen Blue berries
2 large Strawberries
6 oz. grilled fajita chicken strips
1.5 oz. Sturkey's creamybalsamic vinagrette
Place salad mix on plate. Top with fetacheese ad sprinkle cranberry mix.
Sprinkle on blueberries. Laystrawberries around rim of plate. Topwith grilled chicken and drizzle ondressing. Now it's ready to eat!
Elle PaulTUNA SALAD
2 ( 6oz.) cans light tuna
pack in spring water
1/2 cup cauliflower, puree
1/4 cup reduced fat mayo
2 stalks celery, finely chopped,or grated (about 3/4 cup)
1/4 teaspoon chilli powder
1/4 sweet paprika
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
lettuce leaves
Drain the tuna well, then turn it into alarge bowl and break up with fork. Foldin cauliflower puree andmayo, and thenstir in celery and seasonings. Serve
on top of lettuce leaves.
Nick SlusherSTRAWBERRIANCHICKEN SALAD
1 package of baby spinach
2 grilled chicken breast
1/2 quart of strawberries(cut into thirds)
1/4 cup blue cheese crumbles
1/4 cup cashews
1/4 cup raspberry walnut dressing
Grill 2 chicken breast and cut into cubes.Place spinach into bowl and add
chicken. Add strawberries, blue cheesecrumbles and cashews. Add dressing
then toss salad. Enjoy!
Donivan HendersonBUFFALO RANCH NACHO
REGULAR SALAD1 bag corn tortilla chips
1 lb ground chicken
1 can seasoned black beans
10 TablespoonsWishbone light
buffalo ranch dressing
8 cups romaine lettuce
1 pkg grape tomatoes, chopped
1/2 cup finely chopped red onion
Jalepeno peppersand greek yogurt for topping
Brown ground chicken in skillet overMedium heat. remove skillet from heatthen stir in beans and 2 tablespoons of
dressing. Arrange chips on serving platterthen layer with lettuce, then layer withtomatoes, then next layer with onions,
and last layer with chicken. Repeat layers.Drizzle with remaining 1/2 cup dressing.
Top with jalepeno peppers and adollup of greek yogurt.
Ashley GrossCHICKEN APPLE SALAD
IN APPLE CUPS2 granny smith apples
16 oz. can white chickenmeat, drained
1 Tablespoon honey mustard
2-3 Tablespoons light mayo
1/3 cup celery
2 Tablespoons red onion, diced
1/4 Tablespoons dried dill
1 lemon, halved
carrot sticks
Place drained chicken in bowl. Add next5 ingredients, stir to combine. Set aside.Slice off top fourth of each apple, set
aside. Cut thin slice from bottom of eachapple, set aside. Rub lemon on cut sideof apple tops and bottom to prevent
browning, Set aside on dry paper towel.
Carefully spoon out inside of apple toremove core, flesh and seeds. Leavesmall amount around edge. Transfer
apple slices to cutting board and dice intosmall pieces. Add apple to chicken salad,combine well. Scoop into apple cups, cap
with stemmed apple tops. Serveimmediately with a side of carrot sticks.
Clinton-Massie Kids Recipes
Starlite Cabin Getaway is‘A Dream Realized’
‘Highest compliment’ is that visitors are already returning for second stays
ost couples may not think of heading to a grainand dairy farm for a romantic getaway, but a
new, luxury cabin situated on a Highland County farmhas guests already booking their repeat visits.Tom and Janet Shawhan have owned the Starlite Dairy
and Grain farm since 1997 on land just a few miles eastof Hillsboro. After buying an adjacent piece of property afew years ago, they expanded into the hospitalityindustry and opened the Starlite Cabin Getaway inOctober 2012.The cabin, called Dreams, is tucked along a treeline at
the edge of the farm and is very secluded. Janet said thecabin's namesake is inspired from her own long-timedream to someday provide a special getaway forcouples.
Photos and Story by Lora Abernathy
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She said that when sheand Tom went on vacation,she always appreciated howvaluable that time away fromthe daily grind was, and howimportant it was to feelpampered.During those trips, Janet
would make notes and takepictures of things she liked.Those years of planning havefinally led to this moment.“It's just always been in
me to do this, so it's a dreamrealized,” Janet said.Supporting local
businesses during theconstruction of the cabin wasimportant to Janet, and it wasbuilt and designed using theproducts and services ofarea merchants.The cabin is cozy (it is an
intimate getaway after all,Janet said), but its 15-footceilings make the space feelopen and airy. Decoratedwith a primitive style, all ofthe amenities are high-end andthe attention to detail enhances its charm.
A king-size bed, an oversizedtwo-person bathtub, a two-sidedfireplace which can be seen fromevery angle of the cabin, a two-person shower, a stocked fridge,complimentary coffee fromTheGreene Beanery and fresh eggsdelivered each morning are just afew of the ways Janet makes sureher guests are spoiled duringtheir visit.Set up several yards away from
the cabin, two chairs near a firepitface the Highland County fieldsand skies. Janet said that featurehas been popular with her guestswho like to sit outside in the nightand look at the stars — or roastmarshmallows and hot dogs.Some paths have been cleared
along the farm so that guests canwalk along the woods and see thefarm which is home to 200 cows,heifers, bulls and calves. They arenot permitted to go onto the farm,though.Janet said that she is
considering building more cabinsin the future, but wants to focus on
making Dreams a success right now. She said that somepeople have suggested building a cabin designed for afriends getaway. If and when she and Tom build in the future,Janet said that privacy is a key priority.Pointing to examples of places she has been where you can
see others guests on their front porch from your own, Janetsaid, “I don't want them clustered.That is not privacy.”What started out as a desire to bless couples with a
luxurious getaway spot, has turned out to be a blessing forJanet and Tom.“We have been blessed with very nice guests,” Janet said.
“They have been very respectful with the condition in whichthey leave the cabin and several have already returned forsecond stays.“That's the highest compliment is to have someone come
back,” Janet said.
CONTACTstarlitecabingetaway.com
11565 State Route 124, Hillsboro, OH 45133 — 937-466-9188
AMENITIES
• Four-poster, king-sizebed with cool gel memoryfoam mattress
• Spacious, actualtwo-person whirpool tub
• Two-person tiled showerwith rainshower showerhead,separate handheldshower massager withfour wall body sprays
• Two-sided gas fireplace• Central heat and airconditioning
• Large covered patio withtwo-person glider andhammock
• Firepit, with firewoodprovided, gas grill and picnictable
• Basic TV access with DVDplayer (variety of DVDsavailable or bring your own)
• Front porch rocking chairs• Vanity with make upmirror and hair dryer
• Plush towels and linens• Stocked refrigeratorand snacks
• Microwave, small skillet,toaster oven & coffee maker
• Fresh roasted coffeeby The Greene Beanery
• Basic kitchen utensilsand flatware
• Clock radio/CD player• Assortment of gamesand books
• Many area attractionsand walking trails
• Restaurants andshopping nearby
• Locally built, painted,distressed Shaker stylerfurniture by MennoniteLavern Weaver
• Gorgeous sunrises, sunsetsand picturesque views
• Fruit and complimentaryhomemade cookies awaityour arrival
Guests leave notes about their stay at Starlite.
The view when first entering the cabin. The kitchen.
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TREAT YOUR SENSES TO A WEEKEND OF THE SEASON’S BEST FASHION, FOOD & FUN!
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Fayette Veterinary HospitalProudly Serving Fayette County Since 1960
AMERICANANIMAL
HOSPITALASSOCIATION
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New PatientsAlways Welcome!Gary D. Junk, D.V.M.
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Washington Court House
www.fayetteveterinaryhospital.com
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There are few things Sharon Millsenjoys more than settling in with a goodbook, but she's not a typical reader: Shereads cook books.They have taken her all over the
United States, introduced her to differenttimes and cultures, taught hergeography and history,made her laughandmade her wonder.“I just can't resist a good cookbook,”
says Sharon, a resident of Hillsboro, “so Iquit trying.”She's been collecting them for years,
at yard sales, church sales, library salesand sometimes online. Sharon says hercollecting probably started in earnestwhen, in her early 20s, she found a boxof cookbooks for a quarter.“I think that started me on the road to
ruin,” she says.At last count, Sharon had 1,041
cookbooks on the shelves that line herkitchen, dining room and foyer. “Of
course, that's not counting the ones inthe garage,” she adds.It also doesn't count the stacks of
boxes holding specialty publications,what Sharon calls “cookbook-ettes,” forbrand name products like Jell-O, specificdeserts like cookies or fruit pies and “allthe Pillsbury Bake-OffWinners.”Thecherished boxes of cooking magazines,Taste of Home, Southern Living andespecially, her prized Cooks Illustrated,are another category completely.“I was always into cooking. I still have
some of my cookbooks from highschool and some of mymother'scookbooks, too, though she didn't reallyuse them,” Sharon says. “She cookedwith a pinch of this and a dash of that,making a 'two-egg' cake or a 'three egg'cake. I even have some of the recipes Iused for FHA projects.Maybe babysitting for my Home Ec teacher helpedget me started on cookbooks, but I
always liked them, always got greatideas from them.”Although the recipes and pictures
were the original attraction, Sharon hasdiscovered a lot more in the pages ofher cookbooks.“I love to travel and I love a good story.
All I have to do for either one is to justpull out a cookbook, especially theolder cookbooks. Southern cookbooksgenerally have a lot of personalinformation about the cook and usuallyshe has a story about the recipe.They'realways sharing things about their life,”Sharon says. “I get a kick from the reallyold ones, too, where they tell you how tocook with 'possum and racoons! Butthere's a lot of history in them, too.”Sharon pulls out some of her favorites:
Meta Givens Modern Encyclopedia ofCooking, a daunting, 800-page volumefrom 1939, and several editions of TheAmericanWoman's Cookbook from
COOKINGthe books By Pat Lawrence
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1942 and later.“It's so interesting, not just for the
recipes that seemweird and awful today— it's hard to imagine anyone wanting toeat cabbage in aspic— but there areexplicit instructions on how to pasteurizemilk and how to render fat,” she says. “Youlearn a lot about how people lived andhow they spent their days and theirmoney.”Even politics gets covered in cook
books.The First Ladies Cookbook has aplace of honor on a center shelf.“It's got the favorite recipes of all the U.S.
Presidents, and something about all thefirst ladies fromMarthaWashington toLady Bird, what they said and how theyentertained, publicly and privately, plusthe pattern of dishes for each president,”Sharon says. “They even have pages fromthe John Adams family cookbook.Sometimes it's funny what recipes theychose for the book.One First Lady gaveher recipe for fried eggs.Who needs arecipe for fried eggs?”Sharon also has TheVictory Binding of
the AmericanWoman's Cook book, theWar Time Edition, that is, according to theforward,“respectfully dedicated withaffection and gratitude to General DouglasMacArthur.”“The recipes all have 'victory'
substitutes for meat or sugar and otherthings that were rationed or in shortsupply during the war,” says Sharon.Another favorite is Better Homes &
Gardens Test Kitchen Favorites, thatprovides a culinary trip down memorylane with recipes, photographs andrecaps of social trends for each decadesince 1930.Probably the oldest cookbook in her
collection is a 1913 issue of HouseholdDiscoveries andMrs. Curtis's Cookbook.Sharon says, “There are recipes for
things no one even thinks about today, likestewed calf's liver and huckleberrypudding. But, it covers— in very carefuldetail — everything from the chemistry ofburning kerosene to how to make analmond paste for the complexion, alongwith step-by-step directions for decoratingand soapmaking.Cookbooks makehistory much more interesting than it wasin school.”They also make a poignant comment on
recent events. Sharon started working forAirborne in 1988 and had 21 years withthe company.“They did an employee cookbook
every year; I have all of those up until they
let us all go andmoved away,” she says.Sharon also has scores of cookbooks
featuring the best recipes from cities andregions across America, from Savannah toSan Antonio and Oregon to Indiana.“I've learned a lot about our country
reading cookbooks. People that writethem are proud of their place and theirheritage; they want everyone to knowabout it,” she says. “The Best of the Bestfrom Kentucky is especially good, but sois Best of the Best from Oregon. I'mhappy to say the one from Ohio is good,too.”All the big names in baking, like
Bisquick andWilton, are on Sharon'sbookshelves, alongside oldies like the1938 edition of The Home ComfortCookbook from the makers of HomeComfort Ranges and several well-wornRumford Baking Soda texts.There's an extensive selection of
Hershey's bestsellers, next to Cookingwith Regis and Kathie Lee and PaulaDeen's Kitchen Classics, but no RachelRay.“Rachel doesn't do desert,” she
explains.There are tons of cake decorating
books, cookie collections and celebrationsof all things chocolate.“I read and buy cookbooks for
pleasure; I don't buy 'lite' cookbooks!” sheadds.Sharon has all the Better Homes &
Gardens cookbooks.“It's the basic go-to cookbook. I buy
them to give as gifts, so I always have afew on hand,” she says.Every year of Southern Living Annual
cookbooks since 1981 is represented plusall the specialty and holiday editions ofTaste of Home.Sharon says, “I like to travel, but only
from the comfort of my couch. But, I'dreally like to go toWisconsin some dayand tour the Taste of Home Cookbooktest kitchens.”Sharon is an accomplished cake
decorator and in demand by family andfriends for her unique event cakes. Herchildren, Don andMichelle, are grownwith families of their own, and Sharon says,“They're both good cooks, too.”Like most busy women, Sharon often
turns to the Internet for specific recipes.But, when she wants to relax or satisfysome curiosity, she pulls out a cookbook.“I've slowed down a little on buying
cookbooks, but not on reading them!”she says.
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By Leah PhillipsBeing in a gang isn’t usually the
kind of activity parents want. But, ifit’s for Charlie, they are more thanhappy to drum up support for it.Last summer,Wilmington was
introduced to a new gang of kidswho met under The MurphyTheatre marquee.They call themselves Charlie’s
Gang Bucket Band. They are notthe traditional gang.Charlie’s Gang is all about
teaching responsibility, disciplineand creativity through music.The gang aims at giving kids a
way to express themselves with apositive outlet, while discoveringhow beautifully compelling musiccan be with everyday objects.They use drums to keep kids out
of trouble and learn teamwork byworking as one musical unit.The program was founded by
Tanya Snarr, executive directer ofThe Murphy Theatre, and isconducted by Chip Murdock whois the associate director ofadmission forWilmington College.Snarr got the idea after visiting
the Springfield Arts Council. Shegave the gang its name after thefounder of The Murphy TheatreCharles Murphy and CharlieFisher who played piano for thetheatre during silent movies at theturn of the century.The program had 22 children,
ranging from 8 to 17, participatelast summer. They performed at
the Corn Festival, the MurphyChristmas Show and HoliDazzle.“Literally 150 people stopped
and watched these kids at the CornFestival. It was pretty cool,” Snarrsaid.The drum-line style band
receives donated supplies fromlocal area hardware stores likeLowe’s, Sherwin-Williams and AceHardware.Murdock leads the kids in
rhythms and tries to incorporateother instruments in theirperformances.“We are trying to stimulate
an interest in the arts withyoung kids,” Murdock said..Murdock’s love of drums is
something he is more than happyto pass on to others.“Something about drumming is
organic, physical contact. Itresponds to you,” said Murdock.“Rhythm is the foundation of allmusic. Next to the human voice, it’sthe oldest instrument we have.”The children that gathered
around him in the summerserenaded downtownWilmingtonwith their buckets and new-found rhythms. Charlie’s Gangis building its foundation andshowing the community whatit can do.
Formore information,contact Snarr at937-382-3643 [email protected].
Charlie’s Gang Bucket Bandperformed at various events in2012 including the Corn Festival,HoliDazzle and the MurphyChristmas Show
Charlie’sGang BucketBand
Charlie’s
GangBucketBand
Charlie’sGang BucketBand
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• Crafts • Home Decor • Furniture • Desks• Hickory Rockers • Candles • Leather Hand Bags
• Gift Certificates • Seasonal Items
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Elizabeth J. Looney, PastorJoe Looney, Associate Pastor
Sunday 10:00a.m. SundaySchool11:00 a.m.Worship andChildren's Church
7:00P.M.WorshipWednesday 7p.m.YouthGroup&Worship
WilmingtonChurch Of God
ElizabethJ. Looney,Pastor
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ReadersWrite
Adams CountyAdams County Farmers’ MarketDates: Every Wednesday from June toOctober (depending on seasonal availability)Time: 12 to 6 p.m.Location: Keim Family Market on the cornerof State Route 32 and Burnt Cabin RoadContact: Cynthia Brown, 937-587-2602,[email protected]
Highland CountyHillsboro Farmers’ MarketDates: Every Wednesday and Saturday(call for starting date information)Time: 2 to 6 p.m., Wednesday and9 a.m. - 1 p.m., SaturdayLocation: Uptown Hillsboro on theCourthouse LawnContact: John Abell, 937-763-2154and Margaret West, 937-393-3225
Greenfield Farmers’ MarketDates: Every Thursday from late May toearly OctoberTime: 4 to 7 p.m.Location: Downtown Greenfield next to thecity building, 300 Jefferson StreetContact: Ellie Zint, 937-403-4790,[email protected]
www.facebook.com/pages/Greenfield-Farmers-Market/190768260965370
Fayette CountyFayette County Farmers’ MarketDates: Every Saturday from mid-Mayto mid-OctoberTime: 8:30 a.m. to noonLocation: Municipal parking lot onthe corner of S. Main and East streetsin downtown Washington Court HouseContact: David Persinger, 740-948-2231,[email protected]: fayettecountyfarmersmarket.wordpress.com
www.facebook.com/pages/Fayette-County-Farmers-Market/147233185290090
Brown CountyRipley Farmers’ MarketDates: Every Saturday beginning in MayTime: 9 a.m. to 2 p.m.Location: Upper Main Street, Ripley(across from Ripley Builders’ Supply)Contact: Vicki Bixler, 937-515-0109Web: www.ripleyohio.net/htm/farmersmarket.htm
Georgetown Farmers’ MarketDates: Every Thursday beginning in MayTime: 3 to 7 p.m.Location: South Main Street(2 doors north of State Street (Route 125)on the west side of Main), GeorgetownContact: Julie Klein, (937) 392 1543
www.facebook.com/Georgetownohiospecialevents
Mt. Orab Farmers’ MarketDates: Every Saturday beginning in MayTime: 9 a.m. to noonLocation: US Route 68, Mt. OrabContact: Vicki Bixler, 937-515-0109
Bixler’s Farm MarketDates: Every Saturday beginning in MayTime: 9 a.m. to 2 p.m. (call for other hours)Location: 7389 Clifton Ave, RussellvilleContact: Vicki Bixler, 937-515-0109
Clinton CountyClinton County Summer Farmers’ MarketDates: Every Wednesday and Saturdayfrom early June to early OctoberTime: 4 to 7 p.m., Wednesdayand 8:30 a.m. To noon, SaturdayLocation: Downtown Mural Parking Lot,81 W. Main Street, WilmingtonContact: Dessie Buchanan, 937-728-7075,[email protected]: www.clintoncountyfarmersmarket.com
www.facebook.com/pages/Clinton-County-Farmers-Market/95151956999
Sabina Farmers’ MarketDates: Every Friday beginning in JuneTime: 3 to 7 p.m.Location: Charlie’s Pizza,416 E Washington Street, SabinaContact: [email protected]
www.facebook.com/sabinafarmersmarket
Compiled byDessieBuchanon
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Four Seasons of WashingtonNursing & Rehabilitation Center
COMING SOONto serve Fayette County Residents
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AutumnYearsNursing Center
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Come experience the Serta Difference!
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2013
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CChheeff MMaarrkkuussChef Markus’ knowledge and experience in both fine dining and catering brings a delicious new dining experience to our residents here at Wilmington.At Wilmington Nursing and Rehabilitation Center, ourChef takes pride in creating made-from scratch selections, personalized to fit your dietary needs. We offer meals to reflect traditional and local tastesalong with bistro type selections on our daily menu.
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Most gardeners have heard of thephenomenal Knock-Out rose. Thereare seven rose varieties currentlybeing marketed under the Knock-Out brand, and some are definitelybetter than others, but they’re allpretty good and some areexcellent.Knock-Out roses are easy to grow,
bloom constantly, resist disease,survive winter cold and “self-clean.”This means the spent blooms dropoff and are replaced with newblooms, without tedious“deadheading” (cutting off the oldblooms).They all grow to about four feet
tall and wide in a nice bushy shapewithout much pruning. They are socolorful and perform so well theycan be used instead of shrubs infoundation plantings and hedges,with very little maintenance.The best Knock-Outs are the
original red and pink, the first onesintroduced. Red and pink DoubleKnock-Outs have fuller blooms,more like traditional hybrid tea roseblooms but smaller. They areexcellent performers.We’ve tried them all in our own
gardens and in landscapes, and, toour delight, they are terrific, asgood as all the hype.Other Knock-Out introductions
followed. The red and pink BlushingKnock-Out is pale pink
with a yellow
center. Rainbow Knock-Out is adarker pink with a yellow center.Both are good performers, but we
know of other brands as good orbetter. Most recently we’ve seen theSunny Knock-Out, a pale yellowsingle bloomer. This one doesn’tself-clean as well or bloom asheavily as the other Knock-Outs butit’s still nice.All these roses can make
practical landscape shrubs inlocations with full sun all day oreven in partial sun.We take specialcare when planting, adding peatmoss and Rose Tone fertilizermixed thoroughly with the plantingsoil. After that, we just fertilize andmulch them like any other shrub.A once-a-year pruning to get rid
of dead wood helps keep themshapely. If you just can’t standinsects chewing holes in the leaves,you can spray them with an all-purpose rose spray like Bonide“Rose RX 3 in 1” but they reallydon’t need it.A good haircut right now will
make your shrub roses bloom theirbest. Shrub roses bloom on newgrowth and a good pruningencourages new growth. Now youcan enjoy a spectacular show forthe rest of the year!No rose is totally maintenance-
free, but Knock-Out roses haveproven to be tough survivors withvery little attention. If you’ve givenup on roses, think again becauseyou can grow these easily.
STEVE BOEHME and his wife, Marjorie,own GoodSeed Nursery & Landscape,located at 9736 Tri-County Highway, nearWinchester, Ohio. More information isavailable at www.goodseedfarm.com or bycalling 937-587-7021.
KNOCK-OUTROSES
carefree, easy constant color
The perfect time to cut back shrub roses, includingthe popular Knock-Out series, is when they are juststarting to sprout new growth.
CUTTING BACK
Put on a pair of stout leather gloves for thisjob. Start by raking some of the dead leavesfrom around the plant so you can see all thebranches.
Now, look for stubs from last year thathave died back and rotted, and cut themoff at the base. Cut any canes that arelying along the ground. Clip off the tangled“baby branches” and zigzag clutter aroundthe base of the plant.
Now you can clean out all the deadleaves and weeds from underneath. Thisrotten stuff harbors disease and insectsand will make your work harder if youdon’t remove it.
Next take a good sharp bypass pruner andcut the main canes down to about half.Look for the healthiest, fattest shoots,particularly the ones pointing outward,and cut off everything above them even ifit’s alive and well. You want to leave onlythe fattest, straightest, healthiest canes,and they should be no more than one footto 18 inches tall.
Make your cuts just above good, healthy,out-facing shoots, cutting on an angle justabove the shoot. This directs the growthoutward and doesn’t leave a stub that willrot. The outward-facing shoots will becomethe new main branches, opening up andexpanding the plant.
Make sure you cut well below anything deador rotten. The cut end should be green andhealthy-looking. A good rule is to cut moreand further rather than less. You can’t harmthe plant by cutting too much; the remainingcanes can be one foot or even six inches andthat’s fine. We call this “tough love.” You’llbe amazed how quickly the plant replaces allthe little “busy branches” you are removingwith healthy new canes.
Now you should fertilize with a good dryfertilizer. We like Espoma “Rose Tone” best.A pound or two is enough for one feeding.Just scatter it around under the plant.
Next you should spread a little mulch tokeep weeds from getting a head start beforethe rose gets bushy and shades the ground.We prefer pine bark nuggets for rosesbecause they dry out quickly; moistureencourages fungus problems with roses.
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ByAUDREY INGRAM
“Wewere trying to live amortgage-free lifestyle,” saidMike Prell. “There’s noreason to work your entire lifeto pay bills.There is noreason you can’t live amorerelaxed life.”Five years ago,Mike and
wife Kym began constructionon a new home in pursuit of alife off the grid.To date, theconstruction materials fortheir earthship have included1,400 tires, 400 cases of beerbottles and 200 cases ofaluminum cans.“An earthship is a building
built with recycledmaterials,”explained Prell.Tires are packed into place
and filled with aluminumcans and a cobmixture of
sand, clay,mortar and strawto form the walls.The brownbeer bottles take the place ofbricks and serve tostrengthen the walls.“If either a beer bottle or a
brick is dropped at a certainangle, they will not break, butat a different angle they willshatter,” said Prell. “Thiscommon characteristicmakes beer bottles just assturdy as bricks.”However, a beer bottle
facade or a wall made of tiresis not as aestheticallypleasing as onemade ofbricks. Rather thanpurchasing commercialdrywall, plaster is applied,sanded and painted to finishthe wall in a traditionalwestern style. Plumbing andelectric is installed between
layers.The back wall of the
structure is built into theearth,while the south sun-facing wall is covered inwindows.The windows serveto regulate the temperature,opened at night in theevening to cool down thestructure in the summer orclosed tight during the day tohold in the heat from the sunin the winter.The thermal properties of
the earth behind the backwall and the tires serve tohold and regulate the heat, soeven if the temperatureoutside dropped 20 degreesovernight, the temperatureinside the house would notbe affected as quickly.As aresult of this design, thetemperature inside the house
will never drop below 57degrees.A fireplace is theonly heating system installed.“If every house was built
so that the south side was allwindows,we would probablycollectively cut our electricand gas consumption in half,”Prell said.
Earthship“An earthship is a building built with recycled materials,” -Mike Prell
Shadehelpsbuildtheearthship.
The earthship is alsodesigned to generate its ownwater supply. Because the tirewalls are about two and onehalf feet deep, the roof area isgreater than the squarefootage.The roof on the Prellhome is designed to catchrainwater and deposit it intotwo 2,500 gallon tanks.Though it is possible to
build an independent sewersystem, Prell said he plans to
run regular leech lines to thehouse.However, a pair ofcomposting toilets that do notuse water will be installed ina bathroom across the drive.After each use, the individualwill sprinkle lime and peatmoss into the holding tank todecompose themanure andcut the odor.Each toilet will be used for
about six months, then thematter will sit for six monthswhile the second
toilet is used. Beforeswitching back to the firsttoilet, the matter, at this pointin dust form,will be shoveledout and placed in a compostpile with wood chips. Prellplans to use this manure ontrees and bushes around theproperty.“It’s amazing howmany
resources go into cleaningand treating water, and howmuchmanure is wasted in
the process,” hesaid.In addition to its
sustainability,another benefit ofearthshipconstruction is thecreative licenseavailable to theowners.The Prells have
used colored wineand liquor bottles to formcolorful patterns in the wallsthrough which light filters in.They also plan to usealuminum cans and a sandmortar mix to build their ownkitchen cabinets and fit themto the curved back wall of thehome.The cabinet doors andall of the window trimwill berough cut walnut.The showerand tub will be hand-formed,custom sizes and designs.
Though new to theWilmington area, theearthship concept has beencommon in the southwesternareas of the United States forabout 40 years, according toPrell. He first learned aboutthe construction in the 1980swhen he and Kym traveled toNewMexico to visit herbrother,who was anarchitect.The couple,whohad been together since shewas 14 and he 15, fell in lovewith the landscape anddecided to move out west.The universe had other
plans.On the verge of themove, Kym discovered shewas pregnant.They decidedto stay and Kym gave birth toShade, now 14 years old.Thecouple decided to move theirfamily on three otheroccasions. Each time, Kymdiscovered she waspregnant, and their familygrew to include Lainey, now12 years old, Phoebe, now 9years old, andMesa, lessthan 1 year old.Prell jokes that they no
longer speak aloud aboutmoving west.However, they never gave
up their dream of building anearthship.When Prell wasdiagnosed with musculardystrophy in 2007, theydecided it was time.“I knew I couldn’t do all the
workmyself,” Prell said.”Ihave actually never packed atire, only helped andinstructed.”He estimates that at least
60 different volunteers
have lent a hand to theproject over the years.Thefinal building permits werereceived in March, and thePrells plan to move into theirnew home sometime thissummer.They hope tosomeday incorporate solarpanels and a wind generatorto complete the sustainablesystem.“Most people don’t think
any of this stuff can be done,but it’s very easy, it’s just achoice,” Prell said.“You canbuild anything you want withresources we already have.”The Prells offer tours of
their earthship throughoutthe year.They also run thePeaceful Acres LavenderFarm,which hosts a summersolstice festival every June.For more information, call513-322-2415 or find OhioEarthship Project or PeacefulAcres Lavender Farm onFacebook.
ANGELA SHEPHERDis a staff writer for theTimes-Gazette in Hillsboro.
The cobfoundation
of the wallsand the
south sideof windows. Phoebi
helpswith
mudding.
Rob Ripperger fillsthe space around thetires in the wall with
aluminum cans a mixture ofmud, sand, mortar and straw.
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I finally found The One, thanks toPauletteIt started a fewweeks ago as I was
fumbling through the produce section ofmy local grocery store.In an attempt to eat more fruits and
vegetables and less red meat andgravy — which is pretty neededconsidering I recently mastered theart of a smothered roast beef in mynew Dutch oven – I tried to at leastbrowse the corner part of the store,pretending to be a health-conscioustwenty-something.My cart and I circled around the
tables decorated with carefullyarranged, brightly colored itemstwice before my eyes scanned thelong tray of bananas.Sure, I could throw a banana in the
car when I leave for work in themorning. And, sometimes, I do. But,instead I purchased a few with onething in mind: banana bread.This dish and I go back to my high
school days when I first began trying outvarious recipes. But I never found onethat really spoke to me – one thatscreamed this is The One— like I hadwith other quick bread recipes.Some batters resulted in a nicely
flavored, but dry bread. The kindwhere you take a bite and half theslice crumbles onto the floor, whereit’s promptly scooped up by a preyingdog drooling at your feet. (That's notjust me, right?) I tried one that packedfour bananas into one loaf. It wasrightly titled “Banana Banana Bread,”but the texture was all wrong. Tough.
Others came out mushy and fell apart.When I returned from the store, I slid
the bananas into the fridge behind theother healthy items like light yogurtcups and grapes, and promptly forgotabout them. I stashed the new bag ofwalnuts into the cupboard.I didn’t remember about the bananas
until I receivedmy first submitted recipefor this edition of Salt magazine fromPaulette Carrington of Amelia inClermont County. I thought about it allday: after I read through her email, whilefinishingmy afternoon workload andmostly duringmy hour-long drive home.When I walked in the door at 8 p.m.
on aTuesday, I didn’t even take off mycoat before rooting to the back of therefrigerator.The recipe called for threebananas, and don’t you know that’sexactly what I had left?I was skeptical at first.Many recipes I
had tried called for brown sugar andsalt, but this one had none. Instead, itcalled for vinegar, but I followed thedirections to a tee and poppedmyloaves into the oven at 8:30 p.m.Whenmy fiancé returned home at
9:30 p.m., they were resting in theirgolden brown glory on top of the stove.“Is that what I think it is?” he asked, his
eyes widening with excitement.I explained the events of the past
week. This banana bread was fate, Itold him.Before the last bite of dinner was
chewed, he requested his first slice.While I retreated to a sink of dishes, heprepared the servings.Skipping over a plate or napkin, he
placed the first bit of warm bread intohis mouth while my back was turned. Iwaited in anticipation for his reaction.When I heard his response (some sortof mix between amoan and a squeal), Iturned around to see him holding thebread, staring at it with the corners of hismouth turned down.“Is it bad?” I asked, suddenly
confused. All of the ingredients werealready in my pantry, so it wouldn’t bethat big of a waste to let the breadturn dry on the counter before beingthrown in the trash a week later, likemany of the others.“You better not eat any,” he said
before beginning to grin. It’s his typicalresponse when I’ve nailed somethinggood.And I agreed when I joined him atthe countertop, skipping the plate andnapkin to takemy first bite as well.Looks like I’ve found The One.
Thanks, Paulette!
The One
ANDREA CHAFFINAndrea is a staff writer for theWilmington News Journal and anOSU graduate. She enjoys piddlingin her garden, wasting a Saturdayreading, cooking, singing in thecar and taking photos.
By Andrea Chaffin
Look for this great recipe and otherreader submitted recipes on page 56
2012 Performance Outcomes for Discharge Patients2012 PPerformance Outcomes for Discharge PPatients
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Those looking for fun activities in thespring and summer should considervisiting the village of Georgetown.The popular summer concert series
is once again returning along with a fewnew twists, as the GeorgetownCourthouse Square Associationcontinues its mission of creating familyfriendly entertainment in the village.According to Carol Myers, chair of the
Courthouse Square Association, therewill be five concerts planned this year.Concerts will be held at 7 p.m.ThursdayMay 30, June 20, July 18,Aug. 15 andSept. 5 in front of the Brown CountyCourthouse on North Main Street.Myers said the entertainment
schedule has not yet been finalized forall five concerts, but that eachperformance draws a crowd."People love coming out and
socializing on the square," Myers said."We also have theMannings,who cometo each performance with homemadeice cream, and the local bankssometimes offer food.Our goal is toprovide entertainment and events forthe community, and to create events topromote Georgetown."The GeorgetownAmerican Legion
Auxiliary, as well as local church groups,
also sometimes provides food itemsduring the concerts.Music selected at each performance
can vary from country to jazz, andsometimes features more educationalperformances.Myers said a finalschedule should be released soon.The association is continuing its
summermovie series as well.Movieswill be held on the GeorgetownCourthouse Square at 9:30 p.m. June 7,July 12 andAug. 2.These free showingswill be played on a screen that is set upin front of the Brown CountyCourthouse.This is the second year the
association has held movie nights,and Myers said they decided toproceed after receiving positivefeedback from the community."We had 100 to 150 people come
out for the movies last year, which wasgood for the first year," Myers said.Additionally, the association will
once again hold its GeorgetownWoodworker's Day from 10 a.m.to 5 p.m. July 27. The event highlightslocal woodcarvers, who are allpermitted to set up a booth to showoff or sell some of their creations tovisitors to the square.
While the cost to set up a booth isfree,Myers said the association doesrequest each vendor donate a woodcarving item to be auctioned off at 2p.m.The event also features a chainsawwoodcarving demonstration by theStihl Pro Chainsaw Carving team.A new event being planned by the
association this year is the Taste of theOhioValley. Myers said details of thisevent are still being developed."We discussed having a wine
tasting, and then we thought that weshould work it into somethingeveryone can enjoy," Myers said. "Withthis event, local restaurants andcaterers will have the opportunity toshow people what they have and tooffer samples of their food."The event is currently scheduled for
noon to 8 p.m. Aug. 17.Myers encouraged everyone to
come and enjoy the local talentGeorgetown has to offer."Come on out and hear the
concerts, and enjoy meeting peopleon the square," Myers said.
BRYAN PECKBryan is the editor of the NewsDemocrat in Georgetown, Ohio.
By Bryan Peck
spring & summerGEORGETOWNin
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Friday, Saturday and Sunday
10:00 a.m. to 5:00 p.m.Enjoy the fall harvest along with 150 artisans, craftspeople, antiques, fall harvestdecorations, herbs and herbal products, locally produced and from-scratch foods,
and shooting the Pumpkin Cannon.
Located In the Heart of Wheat Ridge Amish Country817 Tater Ridge Rd. West Union, OH 45693
Wheat Ridge Olde Thyme Herb Fairand Harvest Celebration
www.wheatridgeherbfestivals.com
October 11th,12th and 13th, 2013
For more information and booth rental, call Kim Erwin at 937-544-8252
GoodSeed Farm Nursery & Landscape ���������������������������������� ����������� ������������������������������������������ ����������� ������������������������������������������ ����������� ������������������������������������������ ����������� ������������������������������������������ ������������� �� �� �� ��!"#�!"#�!"#�!"#��
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With somany struggling in recent years, Dick andAnnaSpilker saw a need in the community and had a desire to help,and three years later,Our Daily Bread has served thousandsof freemeals at the Hillsboro First UnitedMethodist Church.OnMarch 5,Our Daily Bread commemorated its
beginnings with a special celebration that saw about 150people in attendance."Three years agoTuesday was our first dinner," Anna said,
recalling the beginning of Our Daily Bread helping to feedthose who were facing economic hardships in the communityand being able to do a little something to help.Last year,Our Daily Bread servedmore than 20,500meals.Being able to chuck a pie at the face of a brave board
member was the entertainment for the event.Anna said the pie-in-the-face entertainment wasn't really
planned, but more of a last-minute idea that ended up workingout really well."It was hilarious," Anna said, adding that they raised about
$135 from donations offered to throw a pie.EachTuesday andThursday from 11:30 a.m. to 1 p.m.,Our
Daily Bread volunteers prepare and serve lunch to the 125 to150 who are typically in attendance.Any leftovers are taken to area centers where the food is
further used to assist the community."With all the volunteers, that adds up to 1,800 hours per
month," and that is just for the lunches Anna said, adding that
volunteers drive various places to pick up food throughout theweek.There are about 40 everyday volunteers and about 20
school kids that come in to help too."You'll see these kids just beam because they did good for
somebody," she said.Donations come from businesses and individuals in the
community.And while some things have been "mastered"since they began,Anna said that they have yet to be able tohave salad with everymeal and that is something she hopesto be able to change.While filling a hunger need,Anna said she has seen that the
lunches also fill a social need too.The organization's mission statement reads, "ODB is a
community initiative to provide a free, no strings attachedlunch everyTuesday andThursday to those coping with theeffects of job loss, financial instability and economic turmoil." Itis also to provide a social environment,Anna said.Anybody is welcome to attend the lunches."God leads us everyday and as long as He wants us to do
this,we will," she said.For more information, stop in during one of the weekly
lunches or contact the Spilkers at 937-402-4543.Donationscan bemailed to the Hillsboro First UnitedMethodist Churchat 133 E.Walnut St., Hillsboro,OH 45133 or to the Spilkers at1201 N.West St., Hillsboro,OH 45133.
O RD IYB E DCelebrating three years of serving the community.
By Angela Shepherd
For a donation, attendees could throw pies at the Our Daily Breadboard members, shown above, who were the entertainment during thethird-year anniversary celebration in March. Photo/Nancy Avedisian.
Our Daily Bread is a community initiative to provide a free, no stringsattached lunch every Tuesday and Thursday to those coping with the
effects of job loss, financial instability and economic turmoil.
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Banana BreadBy Paulette Carrington Amelia,Ohio
“This was given to me by a co-workerabout 30 years ago and everyone in thefamily loves it,” Paulette writes.
1/2 cup shortening (crisco)1 1/4 cup sugar2 eggs1 cup (sour) milk --- put 1 T. vinegar in acup of milk and let sit for 1 hour3 mashed bananas (ripe)1 t. baking powder1 t. baking soda1 t. vanilla2 cups flour
Cream shortening, sugar and eggs, thenadd milk and mashed bananas. Add flourthen add baking powder, baking soda,and vanilla. You may also add thefollowing nuts, cinnamon, nutmeg orraisins. Bake in a loaf pan or bundt pan at325 for approximately 50 to 60 minutes.
Chicken CrunchSubmitted by Beth Owensin memory of Frances Owens
4 ½ cups cooked diced chicken2 hardboiled eggs, chopped1- 4oz. can mushrooms¾ cup diced celerySmall can water chestnuts,sliced & halved1 Tab.Onion chopped
Mix all above ingredients in largebowlCream together:1 can cream ofmushroom soup1 can cream of chickensoup½ cup mayonnaise, Hellmann’s Stir allingredients together and place in agreased 9x13 casserole dishBake 350degrees for 30 min. ADD- 1 ½ cup chowmain noodles on top the last 10 minutes.
Garden SaladSherry Knowles Hillsboro,Ohio
Dressing:1 cup sugar½ tsp pepper1 tbsp salt½ cup salad oil¾ cup vinegar1 tbsp green bean juice
Vegetables:1 can LeSeur brand tiny peas, drained1 can French-style green beans, drained(reserve 1 tbsp juice for dressing)1 cup celery, finely chopped¾ cup green pepper, finely chopped1 can white “Shoe Peg” corn, drained1 small jar pimento, finely chopped¾ cup onion, finely chopped
Bring dressing ingredients to a boil andcool. Pour the liquid over the vegetables.Refrigerate several hours or overnight.Will keep 10-14 days in refrigerator.
Tomato andZucchini Side DishBy Sharon Trivett
“Fresh tomatoes and fresh zucchiniare the favorite combination,” Sharonwrites. “The next best is one can wholetomatoes or canned stewed tomatoes(seasoned or plain).”
Cook tomatoes and one medium-sizeddiced zucchini over medium heat untilzucchini is tender. Add salt and pepper totaste. Other spices can be added to makethe dish as you like – Italian, Cajun, Asian,etc. Serve hot plain, or over rice ormacaroni. Serve it cold as a salad.Serves six.
Scripture CakeNancy L. Boldman,Wilmington,Ohio
1 Cup Butter or Margerine softened2 cups Sugar1 Tablespoon Honey6 Eggs3 1/2 Cups All Purpose Flour, divided2 teaspoons Baking Powder1/2 teaspoon Salt1/2 teaspoon ground Cinnamon1/4 teaspoon ground Cloves1/8 teaspoon ground Ginger1 CupWater2 Cups Raisins2 Cups Figs, chopped1 Cup chopped Almonds
Cream butter in a large mixing bowl;gradually add sugar, beating well. Addhoney, beat well. Add eggs one at a time,beating well after each addition. Combine3 cups flour, baking powder, salt, andspices: add to creamed mixturealternately with water, beginning andending with flour mixture. Beat well aftereach addition. Dredge raisins, figs, andalmonds in remaining 1/2 cup of flour,coating well. Gently slide into batter.Spoon batter into a greased and floured9x5x3 inch loaf pan. bake at 325 degreesfor 1 hour and 30 minutes or untiltoothpick inserted in center comes outclean! Cool in pan 10 minutes; removecake to wire rack and cool completely.Yeild one 9 inch loaf.1 Kings-10:10 Therecame no more such abundance of spicesas these which the Queen of Sheba gaveto King Solomon. Exodus- 17:6 Behold. Iwill stand before thee there upon the rockin Horeb; and thou shalt smite the rock,and there come water out of it that peoplemay drink.1 Samuel- 30:12 And they gavehim a piece of a cake of figs and twoclusters of raisins.Genesis- 43:11 Andtheir father Israel said unto them. If it mustbe so now, do this; take of the best fruits inthe land in your vessels, and carry downthe man a present, a little balm and honey,spices, myrrh, nuts and almonds.
WholeWheatHerb BreadEmilyWilt SouthVienna,Ohio
2 C whole wheat flour2 packages dry yeast1/3 C dry milk3 Tbsp sugar2 tsp salt2 tsp crushed caraway seeds1 tsp grated nutmeg1 tsp sage1 1/2 C hot water2 Tbsp butter1 egg, room temp2 to 2 1/2 C all purpose or bread flour
Blend dry ingredients.Pour in hot waterand beat 50 times with woodenspoon.Add butter and egg; beat 50 morestrokes.Add flour, 1/2 C at a time, mixingthoroughly.Knead dough ~8 minutes untilsmooth and elastic.Form a ball and putdough in greased bowl; cover with plasticwrap and let rise 1 hr.Knead 2-3minutes.Shape into loaf pan; let rise 30minutes.Preheat oven to 375Bake 45minutes
Chicken and RiceCasseroleCarol Butler, NewVienna,Ohio
Serves 6 to 83 cups diced cooked chicken1 medium onion, diced and sauteed1 8 oz. can water chestnuts, drained andchopped
2 14 1/2 oz. cans French green beans,rinsed and drained
1 4 oz. can pimentos, rinsed & drained1 Large jar sliced mushrooms1 10 3/4 oz. can condensed cream ofcelery soup
1 Cup Mayonnaise1 6 oz. box Uncle Ben's long grain andwild rice, cooked according topackage directions
1 Cup Shredded Colbyor Cheddar Cheese
Preheat oven to 325 degrees.Mix all ingredients together and pour intoa 13x9 baking dish. Bake about 30minutes or until hot and bubbly. Sprinkleanother cup of cheese on top and let itmelt .Remove from oven and let set forabout 5 minutes before serving.This is acomplete meal in itself. All it needs is asalad and some rolls.* If I am short on time, I will purchaseTyson's precooked, diced chicken andalso two Uncle Ben's Long Grain &WildReady Rice Pouches. You do not have tomicrowave the rice; just mix it in withother ingredients.
RECIPES RECIPES RECIPES RECIPES
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Maple BaconBourban Pecan Piewith Bourbon GlazeWilmington College Food SymposiumPie Contest Overall Winner
by Leah Phillips & Dominque Parks,Wilmington,Ohio (Copycat) Credit toWhiskey Disks and Biscuit Pusher
Filling:8 Slices Bacon1 1/2 cups chopped Pecans2 shots American Honey Bourbon (oryour choice of bourbon)1/2 cup maple syrup1/2 cup corn syrup1 cup Sugar3 Eggs, beaten1 pie crust
Glaze:1 Cup Sugar1/2 cupWater1 Tablespoon Butter2 Tablespoon Bourbon1 teaspoonVanilla
Preheat oven to 350 degrees.Fry bacon on medium heat until crispy,then remove from pan on plate to bechopped into small pieces. Do not discardremaining grease. Cook the pecans andmaple syrup in remaining bacon greasefor 3 minutes, stirring constantly. Removepan from heat.In a large bowl, combineeggs, sugar, corn syrup and bourbon. Stirin maple-pecan syrup mix and baconpieces. Pour this mixture into a pie crust.Bake until the crust is golden for 1hour.For glaze, combine water and sugarand bring to a boil for 5 minutes. Addbutter, bourbon and vanilla and boil for anadditional 2 minutes until it thickens.Whenthickened, drizzle onto pie as desired.
Tomato, Corn,Cucumber SaladBeth Owens
¼ cup minced basil3 Tab.MiracleWhip1 tsp. Lime juice1 tsp. sugar¼ tsp. Salt,1/8 tsp. pepper
In a jar with a tight-fitting lid, combine theabove ingredients, shake well.In a largebowl, combine:2 bags steamable corn,steamed and cooled completely1 cupschopped tomatoes, seeded1 cupchopped seeded peeledcucumberDrizzle with dressing and tossto coat. Refrigerate until serving.
Loaded Potato Soupin Crock PotAlice J.Wilt, Sabina,Ohio
2 Cans Cream of chicken soup2 Cans cream of celery soup2 Cans cheddar cheese soup2 Cans cheese & broccoli soup5 Cans (soup cans) milk1 Stick of butter1 Bag of frozen potato cubes
Cook in large crock pot on low for 8 hoursor high for 4 hours.When done, top withsour cream, bacon, cheese and add hotsauce for a kick. This makes lots but, canbe done in half.
Quick and EasyPotato SaladBy Carol Butler,NewVienna,Ohio
2 Bags Frozen Shredded Hash BrownPotatoes
5 Hard Boiled Eggs, peeled and diced2 or 3 stalks of celery, diced1 medium onion, peeled and diced3 or 4 Kroger Candied Dill PickleSpears, diced
Salt and Pepper to taste
Place each bag of frozen potatoes in amicrowavable container and add 2Tablespoons of water and cover. Imicrowave each bagseparately.Microwave for 15-20 minutes oruntil they are cooked thoroughly.Placepotatoes in large mixing bowl. Add otheringredients.For the dressing, cook thefollowing until it comes to a boil andslightly thickens:1/2 cup sugar1 egg1/3cupVinegar1/4 cup Canola OilMix thecooked mixture with 1-2 cups MiracleWhip Salad Dressing or Mayonnaise.If youwant it to have a pretty yellow color, add afew drops of yellow food coloring.Add thedressing to the potato mixture . If youneed more dressing just add moreMiracleWhip or Mayonnaise. Place inpretty salad bowl and sprinkle withpaprika.Refrigerate until very cold andthen ENJOY!!!
Beer Batter for FishSubmitted by Karen Rumbaugh,Bainbridge,Ohio
1/4 teaspoon ginger1/2 teaspoon salt6 ounces beer4 ounces flour2 eggs
Mix all the above in mixing bowl. Dip fishinto batter until it is well soaked.Take dippedfish out of the batter and put on a plate.Coverwith a paper towel. Let set for 2 hours in therefrigerator. Take out and deep fry.
Fresh GingerCookiesby EmilyWilt South Vienna, Ohio
2 1/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt4-5 tablespoons peeled fresh ginger (2finely grated, 2-3 minced)3/4 cup butter, softened1 cup white sugar, plus extra (about 1/2cup) for rolling1/4 cup molasses1 eggcrystallized ginger, cut into chunks
1. In a large mixing bowl, combine flour,soda, and salt. In a separate bowl, beatginger, butter, and 1 cup sugar untillight and fluffy. Beat in molasses andegg. Gently fold in flour mixture untiljust combined. Chill for at least 1 hour.
2. Preheat oven to 350 degrees F.3. Form dough into 1 1/2 inch balls and rollthem in the remaning sugar. Place 2inches apart on ungreased baking sheets.
4. Bake for about 15 minutes; the centersshould still be soft. Immediately afterremoving them from the oven, press achunk of crystallized ginger into thecenter of each cookie.Makes two dozencookies
SourCreamCoffeeCakeSubmitted by Beth Owens
In a small bowl, combine:2/3 cup chopped pecans2 Tbsp. brown sugar1 ½ tsp. ground cinnamonSet aside
Batter:1 cup butter, softened2 cups sugar2 eggs1 tsp.Vanilla extract2 cups flour1 tsp. Baking powder½ tsp. soda¼ tsp. salt1 cup sour cream
In an electric mixer, cream butter and sugaruntil light and fluffy. Add eggs, one at atime, beating well after each addition. Beatin vanilla. Combine the flour, bakingpowder, soda, and salt, in separate bowl,add to creamedmixture alternating withsour cream. Beat high for 5 minutes. Pour½ the batter in greased and floured 9x13pan. Sprinkle with half the nut mixture.Gently top with remaining batter thenadding nut mixture on top. Bake 350degrees for 45 -50 minutes or until toothpickcomes out clean. Cool on wire rack.
RECIPES RECIPES RECIPES RECIPES
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Walk into the roasting room of CherylGreene’s home, and the balmy,comforting aroma of fresh roastedcoffee fills the casual visitor withanticipation of a long sip of the steaming,robust beverage. Burlap bags of greencoffee beans from exotic places arelined up at The Greene Beanery, theircontents soon to be roasted toperfection under Greene’s carefulvigilance.“My best seller is an Ethiopian
coffee bean - Ethiopia is where coffeewas first discovered,” Greeneexplains. “The variety is EthiopianYirgacheffe, named after the townwhere it comes from.”Greene orders raw coffee beans from
the Royal NewYork Coffee Company,which come in 132-pound bags.Amongher favorite varieties are the organics: aColombian,Valle de Cauca RFA; aGuatemalian, SHB Huehuetenango - FairTrade; andTimor - Fair Trade,which isgrown on an island southeast ofIndonesia.The resulting coffee from thelatter bean has amore earthy, rustictaste, according to Greene.Another variety Greene carries from
Indonesia is the Sumatra MandhelingGR1 DP, which also has its owndistinctive flavor. The African varietyBurundi A Nyarunazi Bourbon sheroasts is said to be smooth, not bitter.For those who prefer a decaffeinatedbeverage, Greene orders the CostaRican NaranjoWater Decaf beans and
the Mayan Royal SelectWater Decafbeans.She roasts the coffee beans in two
and one-half kilogram (five and a halfpound) batches in a roaster shepurchased from Stephen Deidrich ofSand Point, Idaho. It took 30 pounds ofcoffee beans to season the roasterwhen she first put it into production.“The key to the roast is escalating
the temperature in the right way,” saidGreene. “I drop the beans in at 400degrees with no air flow and recordthe temperature every 30 seconds.Through the roasting process, Icontrol the air flow and thetemperature inside the roaster.”The beans reach the first crack, as
carbon dioxide is released from thebeans,with a sound similar to popcorn.At that point,Greene will either drop thebeans,which have an oily surface, out ofthe roaster, or will allow them to reach asecond crack so they aremore like RiceKrispies.A light roast is achieved at 439degrees,with higher temperatures up to449 degrees bringing about a mediumor dark roast.The length of time required to roast a
batch of coffee beans depends on thevariables.The type of bean,temperature in the room andmoisturecontent of the bean all make each roastunique.There is a 14-16 percent loss involume of the beans as they are roasted.“After the coffee beans are roasted,
I wait a day before grinding them - the
standard is 24 hours. The carbondioxide is still coming off of the beans,so it’s even better if I give them moretime,” she said. “The bag I pack theground coffee in has a degassingvalve to release any additional carbondioxide released.”One step closer to the coffee cup,
the beans are ground into The GreeneBeanery’s retail bags. She typicallyproduces a regular grind coffee, butcan grind more finely for automaticdrip coffee makers to achieve astronger flavor. She also can increasethe coarseness for a French press, orcan fine tune down to an espresso.Lately for her personal use, she has
brought out the old electric percolator,which she said brews an especiallygood flavored coffee.Greene currently distributes her
home roasted coffee from The GreeneBeanery to ACE Hardware and ShearMagic in Peebles; Keim Family Marketnear Seaman; and Beech Street onMain in Hillsboro. It is also brewed andserved at Starlite Cabin Getaway. Thedifferent varieties are availableaccording to the growing season anddemand.For more information, please visit
The Greene Beanery atwww.greenebeanery.com or callGreene at 937-725-7151.
CARLETAWEYRICH is a staff writer forthe People’s Defender inWest Union.
Photos and Story by CarletaWeyrich
THE GREENEBeanery
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Adams CountyApril 20Annual Adams County Historical Society bus tour. For moreinformation, contact Mary Fulton at 937-587-2043 or LynneNewman at 937-587-3358.
April 27160th Anniversary of the Bentonville Anti Horse Thief SocietyBanquet. Bentonville. Burning Heart Camp at 7 p.m. ContactVerna Naylor at 937-549-3360 for more information.
April 27Spring into Spring, a festival featuring local crafts people,classes, art, crafts and flowers.West Union.Festival will be held at As ItWas in the Beginning Antiqueslocated at 4192 Unity Road just off Wheat Ridge. Festival starts at9 a.m. For more information, contact CarolWard at 937-544-2867or online at www.asitwas.webs.com.
May 3 - 5Flora-Quest at Shawnee State Park and Forest & The Edge ofAppalachia Preserve in Adams County. To learn more go towww.flora-quest.com.
May 4Explore the Outdoors at Adams Lake.West Union. Learn aboutthe wildlife, fish and plants at Adams Lake State Park. Contact BillWickerham at 937-544-1010 for more information.
June 1Ice Cream Social at the Louden School House Louden One-Room Schoolhouse. Event runs from 4 to 6 p.m. For moreinformation, contact Mary Fulton at 937-587-2043.
June 15Ohio River Sweep. Help clean up the river. Locations: Rome BoatRamp, Brush Creek Boat Ramp, Manchester Island Boat Ramp,Manchester Riverfront Boat Ramp. For further information,contact Sam Perrin at Adams-Brown Recycling at 937-378-3431.
June 21 - 23Summer Solstice Sunset Celebration. Serpent Mound. Add dayevents. The FOSM annual festival, celebrating the summersunset alignment with the serpent, will be for the entire weekendthis year.Visitors can enjoy vendor and educational booths orlisten to lectures to learn more about Serpent Mound’s history,mystery and intrigue. The keynote speaker on Saturday will benoted Hopewell researcher Bill Romain. A guided sunset hikearound the serpent effigy will happen both Friday and Saturdayevening. In addition, a local minister will offer Sunday morningservices in the shelter house. Please visitwww.serpentmound.org for a complete list of speakers and theschedule for the weekend.
June 29 - 3040th Annual Country Run for Fun-Ramblin' Relics Car Show.WestUnion. Adams County Fairgrounds. Event runs from 9 a.m. to3:30 p.m. For more information, contact Kenneth McCann at 937-544-5266.
July 4Fourth of July Celebration and Lion's Club Parade.West Union.Lineup begins at 9 a.m. Parade starts at 10 a.m. next to OldeWayside Inn. Contact Jud Paul at 937-544-1464 or Mel Pfistner at937-549-3331 for more information.
July 14 - 20122nd Annual Adams County Fair.West Union. Adams CountyFairgrounds. For more information, visitwww.adamscountyfairground.com or call Darlene Anderson at937-205-7141
Brown CountyApril 21Third Annual Brown County Tack Exchange and Horseman'sClinic. Georgetown. Brown County Fairgrounds. 11 a.m. to 4 p.m.The proceeds will benefit Ohio Therapeutic Horsemanship.Admission is $2 per person at the gate or $6 per car. For moreinformation, contact Brian Attinger at 513-824-5650 [email protected].
April 25 – 27U.S. Grant Celebration. Georgetown. For more information, call513-659-9200 or visit www.usgrantboyhoodhome.org.
May 19Mt. Orab Music in the Park featuring Inside Straight. Mt. Orab.For more information, visit www.mtorabmusicinthepark.com.
June 2Mt. Orab Music in the Park featuring Phoenix Rising. Mt. Orab.For more information, visit www.mtorabmusicinthepark.com.
June 16Mt. Orab Music in the Park featuring OFF-R-ROCKERS. Mt. Orab.For more information, visit www.mtorabmusicinthepark.com.
June 21Courthouse Square Summer Concert Series featuring ChatfieldSound and Pam Noah and her Swing Band. Georgetown. 7 p.m.
June 30Mt. Orab Music in the Park featuring The Barcodes. Mt. Orab. Formore information, visit www.mtorabmusicinthepark.com.
July 13Move on the Square. Georgetown. 9:30 p.m.
July 14Mt. Orab Music in the Park featuring KennyWelch Band. Mt.Orab. For more information, visitwww.mtorabmusicinthepark.com.
July 19Courthouse Square Summer Concert Series featuring Six PacBand. Georgetown. 7 p.m.
Out & About
July 28Mt. Orab Music in the Park featuring Spearpoint. Mt. Orab. Formore information, visit www.mtorabmusicinthepark.com.
July 28Georgetown.Woodcarver/Woodworker Day, auction at 2 p.m. Te-Alah Belly Dancers at 6 p.m. and Street Dance – DJ John Bellamyat 7 p.m.
Clinton CountyApril 20HelenWelch at The Murphy Theatre.Wilmington. 7:30 p.m. Anative of England, she is well-known throughout the UnitedKingdom and the United States for her musical theatre roles andone woman shows. Take a soul-stirring journey during thisintimate, sophisticated musical production celebrating theworld’s legendary divas and the songs they made so famous.Visit helenwelch.com for more information about Helen.Visitthemurphytheatre.org for ticket information.
May 1 – 31U-Pick Asparagus. Brausch Asparagus Farm, 2514 Center Rd.,Wilmington. See how and where asparagus grows. Pick your ownfresh asparagus. Call 937-382-2384 for more information.
May 8 – 9Trout Fishing in America at The Murphy Theatre.Wilmington. 7:30p.m. Ezra Idlet (guitar) stands six feet, nine inches and KeithGrimwood (bass), five feet five and one half inches. The long andshort of it is after three decades of writing, recording andperforming together, Trout Fishing in America can look back at abody of work that is impressive and know they are just hitting theirstride. Bring the entire family to see this eclectic folk/rock bandbest known for family music and kid's songs.Visit troutmusic.comand themurphytheatre.org for further information.
May 11Tammy Pescatelli at The Murphy Theatre.Wilmington. 7:30 p.m.Celebrate Mothers' Day with humor Tammy Pescatelli is aregular on the Bob and Tom Show, and in 2010 she won ComedyCentral's Standup Showdown.Visit pescatell.com andthemurphytheatre.org for more information.
May 18Julian Gargiulo at The Murphy Theatre.Wilmington. 7:30 p.m.Receiving critical acclaim around the world, Julian Gargiulo is aclassical pianist who renders the compositions of renouncedmasters with extraordinary passion and precision.Visitjuliangargiulo.com and themurphytheatre.org for more information.
May 25Third Annual Snappin'Asparagus & Strawberry Festival. 12 to 6p.m. Branstrator Farm, 885 N. George Rd., Clarksville. Comecelebrate the beginning of the growing season with plenty of freshasparagus and pick your own strawberries. This is a family-friendlyevent where you can find fun, music and festival food by localvendors. The cost is $2 per carr.Visit www.branstratorfarm.com orcall 937-203-8289 for more information.
June 1AustinWalkin' Cane at The Murphy Theatre.Wilmington. 7:30p.m.With 25 years of singing the blues in his repertoire, hismission is to sonically paint different shades of the blues.Visitwalkincane.com and themurphytheatre.org for more information.
June 7 – 8Banana Split Festival.Wilmington. Clinton County Fairground, 958W. Main St.Visit bananasplitfestival.com for more information.
July 6 – 13Clinton County Fair. 958W. Main St.,Wilmington.Visitclintoncountyfair.org for more information.
July 12 – 15Ohio and The Civil War: 150Years Later. Quaker Heritage Center,Wilmington College, College & Douglas St.,Wilmington. Fridayand Monday 9 a.m. To 4 p.m. and Saturday 9 a.m. to 9 p.m. Thistraveling exhibit from the Ohio Historical Society explores Ohio'sparticipation in the war and focuses especially on individuals'choices that impacted local communities and the course of thewar. Three themes - democracy, transformation and memory -are used to reveal Civil War stories that impacted Ohio in the19th century to the present day. Through the lens of thesethemes, the exhibit explores topics such as civil rights, politicaldissent, pacifism, religion and popular culture and revealspatterns in our country's response to such topics throughouthistory. For more information, visit wilmington.edu/qhc or call937-382-6661, x719. Admission is free.
Fayette CountyApril 28Hike for Hospice.Washington Court House. Registered hikersreceive commemorative T-shirt and pizza. Sponsored by Hospiceof Fayette County. Call 740-335-0149 to enter.
May 26 - 27“Smashit” Demo Derby.Washington Court House. Event at theFayette County Fairgrounds Grandstands. Call Fayette CountyAgricultural Society at 740-335-5856.
June 14 - 22The Pfeifer's Camp Meeting 2013.Washington Court House. Fourdays of family fun and devotion featuring gospel music, golfing,camping, and shopping excursions and more. This is sponsoredby the Pfeifer’s Evangelist Association. Call 740-335-9641 forreserved seat tickets. General admission is free.
June 15 - 16Relay for Life.Washington Court House Senior High School track.Annual American Cancer Society fundraising event. Call SusanSever at 740-636-9693.
July 3Fire in the Sky Fireworks.Washington Court House. Event beginsat dusk.
July 4Fireworks. Jeffersonville. Event begins at dusk.
July 14 - 20Fayette County Fair.Washington Court House. The agriculturalhighlight of the year, featuring demolition derbies, tractor andtruck pulls, harness racing and many other exciting events.Sponsored by the Fayette County Agricultural Society. For moreinformation, call 740-335-5856.
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Out & AboutHighland County
April 19Salt Homemakers Show. Hillsboro. Southern State CommunityCollege.
May 3First Friday Cruise-In. Hillsboro. Uptown Hillsboro merchants areopen extended hours for this monthly event. Many businessesfeature open houses, sales, and displays of items from localartisans. This month;s event features a classic car cruise-in.Additional details can be found at uptownhillsboro.com.
June 7First Friday Cruise-In and Artisan Fair. Hillsboro. UptownHillsboro merchants are open extended hours for this monthlyevent. Many businesses feature open houses, sales, and displaysof items from local artisans. This months event features a classic-car cruise-in and artisan fair. Additional details can be found atuptownhillsboro.com.
June 15LED-FEST. Hillsboro. Liberty Park. 1 p.m. Sixteen performing actsthat range from rock bands to acoustic acts to hip hip performersto dubstep entertainers, will be showcased in the event's fifthyear show.
July 4 – 6Festival of the Bells. Hillsboro. Thursday night features Christianmusic artist Brandon Heath. Friday night's prime timeentertainment will feature the country music band The Farm.Saturday night's performer who closes out the festival will becountry star Dustin Lynch. For more information, visitfestivalofthebells.com.
July 19 – 21Greene Countrie Towne Festival. Greenfield. Sponsored by theGreenfield Rotary Club, the event offers visitors a chance to enjoyfree entertainment, explore the community's rich history, renewold friendships and make new ones. Proceeds from the festivalhelp local organizations operate for the good of the community.
offers all your planting needs toadd curb appeal to your home.We also offer full servicelandscape design and
installation including landscapebeds, paver patios, retainingwall, garden ponds andmore
849 S. High/Dunlap Road Hillsboro, Ohio 45133
937-393-6556 Mon.-Sat. 9-6 Sun. 10-6
Brad’sGarden Center
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Submitted by DebbieTaylorSamantha, OhioDebbie writes:
"These are vintage male andfemale cardinal salt shakers ...not sure how old they are,
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stoppers in the bottom."
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VILLAS AT TROTTERS POINTECall us 740-636-1300
email us: [email protected]
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"Smashit" Demo Derby May 24,and 25th at theFayette County Fairgrounds.
Call Ag Society for more details740-335-5856
The Pfeifer's HomecomingJune 12th thru June 16th.
call for reserved seats tickets740-335-9641 General admission is free
Fayette County FairJuly 14th thru July 20th at the
Fayette Co. Fairgrounds CallAg Society for more
details 740-335-5856
FAYETTECOUNTY
Crossroads ofSouthwest Ohio
Upcoming
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Fayette County, Ohio • 740-335-0761www.fayettecountyohio.com
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Call 614-565-4688 or 740-426-6991
Located on I-71, Exit 69 to right of Jeffersonville, OH
It Pays To Shop Locally!
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Knot Jest VintageS&J Banquet Center
BookmanMermaid of Tears
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COMINGSOON!
2379673
And one more thought ...
“A lake carries you into recesses offeeling otherwise impenetrable.”
Photo by Lora AbernathyPaint Creek State Park, April 2013.
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