ALT Dining Guide

Want to make your own pasta?

Let Chef Jacqueline Angel show you how!

Spring 2011

Resource Guide

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

F E AT U R E

BUSINESSES

30

38

Julie’s Deli

40

Oak Creek Furniture

48

F u z z y ’ s Ta c o S h o p

Expectations and Prognostications

F O O D F E AT U R E S 41

F r o m O u r Ta b l e - C o o k i n g W i t h Jacque Angel

HELPFUL INFO 50

Resource Guide

54 Chocolate

k / PASTA IN THE MAKING

Publisher and Editor / Debbie Brower

42

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

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

Yummy!

Sales & Marketing Manager / Charlie McMurphy Contributing Writer / Anne Burke

w w w. a l t - m a g . c o m

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

28

ALT Magazine

30

info@alt-mag.com 200 Heather Dr., Texarkana, TX 75501 (903) 334-9605

©2011 ALT Magazine

EXPECTATIONS AND

PROGNOSTICATIONS

by Jane Bouterse

A Spring Greeting L

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

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

30

ALT Magazine

at best, I was safe. My footprints were clearly visible as each step sank into the inches of white stuff covering the ground.

These were not footprints, however, that would leave any impression on this world, as the subtle, melting snow soon erased any evidence of my passage.

Snow balls?—out of the question.

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

rolling mound while a child’s doll house— roof and rooms occupied by the white stuff –presides over the yard space it occupies.

Occasionally, the sun’s rays, reflecting off the dangling, dripping icicles will reflect the red, blue, green or yellow of the rainbow.

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

Nestled in a back corner of the area is a small, square space separated from the surrounding trees, shrubs and vines by a strong, black wrought-iron fence. Each post is topped by a spire, and the gate, though firmly fastened, can be opened easily.

Within this small space stands one, small, aged headstone leaning uncomfortably backward and almost covered by the snow.

I pause. Silence. Snow-covered limbs have fallen on three corners of the sturdy fence. Pushing aside the entangling vines which make my steps halting, I respectfully remove each limb and toss it into the now obscure understory. Even in sunny times, the headstone’s inscription is too faint to be read. No matter. Respect for one who has paved the way is justifiably required. As I absorb the reality of this scene, I notice that, peeking through the enclosure’s snow, are the tips of random bulbs—flowers planted long ago. Now, their beauty may be enjoyed chiefly by the birds and critters, or maybe a wanderer or two. Regardless, their snowy presence testifies that life goes on, and so must I. Yet anyone curious or foolish enough to tackle this winter’s scene must be cognizant of the UV rays reflecting off the white, sparkling overlay. Those rays must be respected. Their penetrating powers possess the potential for serious damage to unprotected eyes and skin. With that in mind plus the fact that when I paused in

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

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

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

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

The opportunities delivered by the month of

March are unique.

First—the changes. Daylight Savings Time, that change which challenges our biological clocks, occurs on March 13th.

As we well know, clocks spring forward—so we lose an hour. How can the loss of that singular hour be so hard to overcome?

Perhaps that just reminds us that hours lost can never be fully recovered. Something to remember about how we use them?

By March 20th, however, we are ready to welcome SPRING with open arms. Its arrival occurs on the vernal equinox. According to the Clark Planetarium in Salt Lake City, UT, “The word ‘equinox’ derives from the Latin words meaning ‘equal night’ and refers to the time when the sun crosses the equator.

At such times, day and night are everywhere of nearly equal length everywhere in the world.” The March equinox welcomes spring in the northern hemisphere and autumn in the southern.

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

The arrival of spring is not the only event in March to celebrate, however.

Although March is one of the few months with no national holidays, days worthy of celebration pepper its presence. For example, March 1st is National Pigs Day. This day originated in Lubbock, Texas, in

www.alt-mag.com

31

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

March 8th Mardi Gras; March 12th Girl Scout Day; March 15th Ides of March; March 17th St. Patrick’s Day, and March 22nd National (but never Congressionally designated) Goof Off Day or Sing-Out Day. Pairings in March prove significant: March 6th is Dentist Day and the second week in March is Bubble Gum Week, while the entire month has been named National Noodle Month

32

ALT Magazine

and National Nutrition Month; March 30th is Doctor’s Day. To prove the dedication to nutrition, March 24th is Chocolate Covered Raisin Day followed by March 30th, Doctor’s Day. The nutrition days celebrated during March challenge the choices of conscientious eaters. March 1st is Peanut Butter Lover’s Day. “Did you know that Americans eat enough peanut butter in one year to coat the bottom of the Grand Canyon?”

March 4th is National Pound Cake Day. Pound Cakes are the perfect food.

Their ingredients are standard pantry fare and are best when fresh—milk, eggs, butter--so they can be prepared on short notice.

Pound cakes usually look pretty, travel well and a little bit of cake goes a long way.

The aroma of a pound cake as it bakes, the heft of its pan and batter, and the warmth of that first bite in a familiar kitchen—make a pound cake not just a

tastebud tickler but a harbinger of memories.

Whenever I made it home, I remember that my mom always baked me a Buttermilk Pound Cake with an orange glaze—my favorite cake in all the world-- to take back to The University of Texas with me. Making it was a project we completed together. These were the days before appliances in dorm rooms, so she would wrap it generously to keep it edible as long as possible, and I mean “edible”.

Forget fresh.

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

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

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

lifestyle choices.

Doctors on March 30th and every other day of the month are kept busy treating a major consequence of poor dietary choices. Obesity--the abuse and neglect of our bodies generally caused by overeating— is a major cause of diabetes. According to the National Diabetes Fact Sheet for 2011 (www.cdc.gov/ diabetes) nearly 26 million Americans have diabetes; 79 million suffer from prediabetes.

Diabetes is no respecter of ethnicity, gender or age. “People with diabetes are more likely to suffer from … heart attacks, strokes, high blood pressure, kidney failure, blindness and amputation of feet and legs.” Once on board the diabetes express, there is no turning back.

The possibility of diabetes or other diseases emphasizes the importance of lifestyle choices. Remember Angelou’s portions?

Oreo cookies? Enjoy your milk and one or two Oreo cookies instead of the pack. Is it possible for you to “eat just one” potato chip? Maybe not, but indulgences (like Super

Bowl parties) should be occasional. Potato chips are changed, too: their preparation is more healthy (baked, for starters), and the ingredients--well sweet potato chips are even available now. One slice of Pound Cake will just have to be enough—maybe even halved or quartered so that the cake can be enjoyed several times during a day, and noodles? National Noodle Month celebrates an international food which can be made from healthy ingredients—like whole grains—and covered with beneficial condiments.

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

As for exercise, no one has to engage in the kind of physical training players in basketball’s March Madness pursue. According to the National Institutes of Health, “There are 1,440 minutes in every day. Schedule 30 of them for physical activity at least five days a week. Regular exercise is a critical part of staying healthy. People who are active live longer and feel better.

Exercise can help you maintain a healthy body weight,…delay or prevent diabetes,

some cancers, and heart problems.

“The key is finding the right exercise for you---walking briskly, mowing the lawn, dancing, swimming for recreation, biking”. If it is fun, you are more likely to continue. Find a friend, join a class or plan a group bike ride. [Texarkana has numerous biking groups eager to welcome new participants.] www.nlm.nih.gov/medicineplus/ exerciseandphysicalfitness.html So…there you have it. The month of MARCH—plus the day I would like to celebrate —regardless of the month: March 16th is Everything You Do Is Right Day As poet Emily Dickinson wrote: March is the month of expectation

The things we do not know, The Persons of Prognostication

Are coming now.

We try to sham becoming firmness,

But pompous joy Betrays us, as his first betrothal

Betrays a boy.

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

AND HAPPY SPRING!

www.alt-mag.com

33

NATIONAL NUTRITION MONTH

Useful Guides to “Eating for a Lifetime” James D. White RD

Moderation

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

Variety

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

Portion Control

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

Balance

This pertains to many areas. You want to balance your meals with healthy proteins, carbs, and fats, but you also need a good balance in life.  Emotional eating and stress = bad habits and over-eating  Taking time for yourself to work on stressors = very important  Learning ways to cope with food = balance  Spending time with friends and family = balance

34

ALT Magazine

 Creating different routines = balance  Developing new habits = balance

Exercise

Exercise is for everybody! Aids in

•

Weight loss

•

Weight maintenance

•

Body toning

•

Maintaining and building muscle

•

Improving one’s health

•

Dealing with life’s stressors

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

Not IF …But WHEN! www.eatright.AmericanDieteticAssociation

www.alt-mag.com

35

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

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

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

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

Pack your lunch!

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

Take a break for moving.

Enjoy 15-20 minutes to go for a walk.

Eat mindfully.

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

Dine out occasionally.

Review the menu online to make a healthy entrée choice.

Go meatless once a week.

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

Find an activity you will enjoy and invite a friend.

Be careful with add-ons.

Sauces, condiments and dips can add up the calories.

Keep a journal.

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

Sip wisely!

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

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

36

ALT Magazine

By Anne Burke

A

t Julie’s deli you no longer have to choose between gourmet, fresh flavor and convenience. Who needs a drive through when you can have delicious, cheesy chicken spaghetti in twenty minutes? Don’t have time to come up with a cake for your next office or birthday party? Let Julie’s bake a delicious white chocolate raspberry cheesecake or white chocolate strawberry cake for you to pick up. Julie’s Deli has been operating for the last fifteen years with the daily goal of offering delicious, handmade food with quality ingredients to an ever busy population. In addition, Julie’s ever-expanding menu and creative food ideas have also blended with a unique market of gifts including specialty crackers, dips, marinades, cheeses, and sauces that are different than what you can pick up at the local grocery store.

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

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

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

38

ALT Magazine

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

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

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

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

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

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

Daily lunch specials include sandwiches, quiches, wraps, soups, salads and famous chicken spaghetti on Wednesdays. But, save room for dessert because with strawberries in season, it’s time for the one and only, white chocolate strawberry cake. You can buy moist cheesecake, decadent brownies, layer desserts, hand rolled truffles, giant soft cookies, fudge and frosted cupcakes in single servings or order a large dessert for a party or birthday. Two other new expansions include wedding cakes and an after school menu with special kids’ favorites such as cheese fries, queso and chips and chicken strips.

Looking for a great and unique gift idea? Pick up soup and dip mixes, Boar’s head meat and cheese, Robert Rothschild and Stonewall products, gift baskets and items made in Texarkana such as all the Wine-a-Rita products, Nate and Sassy’s granola and the hand rolled truffles.

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

Julie’s Deli is open from 9 a.m.-6 p.m.

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

DQ and the ellipse shaped logo are trademarks of Am. D.Q. Corp., Mpls. MN ® Reg. U.S. Pat. & TM Off. Tx. D.Q. Op. Coun., © 2011.

Leon’s ® Texas Cuisine, Inc. FRITOS, FRITOS CHILI PIE and FRITOS logo are trademarks used by Frito-Lay Inc. © 2011 Frito-Lay North America, Inc.

www.alt-mag.com

39

Welcome

Spring

Into Your Home...

Polywood Outdoor Furniture...

Grea all o t gifts fo ccas r ions !

At Oak Creek Furniture, you will find many different styles of polywood furniture. The material used is water and weather resistant, and most importantly, created from recycled polyethylene. For this reason, our polywood lawn furniture is considered a green product.

There is no maintenance required, no cracking or splinting, and the polywood material does not promote bacterial growth or mildew. Choose from seven different colors and products such as swings, gliders, benches, deck chairs, table & chair sets, bridges and footrests.

Did you know...

That most of the furniture made today uses substitute materials such as particleboard. Because particleboard is made from wood fragments bonded with resin, it is considered an all wood product BUT IT IS NOT solid wood.

Our Amish furniture is made of SOLID Oak, Cherry, Maple, Hickory or Quartersawn Oak.

Why is Oak Creek Furniture Different?

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

Why all the fuss about details?

Because the Amish craftsmen build furniture that your children and grandchildren will be proud to inherit.

Come see our Amish-built bedroom furniture and oak dining room furniture.

The selection of the boards and the grade of the hard wood, along with dovetailed drawers, mortise-and-tenon construction and the multi-step finish are all just small parts of the build process that add up to an heirloom quality piece of oak or cherry furniture.

For everyone in your family...

Choose only the best for your bouncing, beautiful baby with this exceptionally well-built children’s furniture handcrafted to the highest standards. All furniture comes in a generous offering of finished-toperfection hardwoods.

Lasting elegance...

There is no better place to sit for a meal than around Amish dining room furniture. Amish dining room furniture is made for a family to sit around and enjoy not just the meal, but each other’s company, as well. All of our dining room furniture is sturdy and durable - your family and future generations of your family will be able to sit at and around our dining room furniture for years to come.

Cuddle up...

Amish bedroom furniture brings to mind the simplicity and elegance of another era. The skills of the Amish furniture makers have been honed, developed, and handed down over generations. Now, we as consumers have the opportunity to have the same beautiful furniture in our homes as the Amish have in their homes.

Our Amish furniture is made of SOLID Oak, Cherry, Maple, Hickory or Quartersawn Oak and is built to last.

Yields 4 Servings

Ready for some hands-on cooking fun?

Jacque Angel, Culinary Arts student at Texarkana College, shows us how we can create an impressive meal that is fun to make and even better to eat!

3 cups Flour 1 tsp salt 4 eggs 2 tbsp Olive Oil 2 eggs (egg wash)

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

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

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

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

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

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

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

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

42

ALT Magazine

level. If you feel the dough getting tacky or sticky, dust with flour. Continue running it through the machine until you get to level six, you want it to the point where you can clearly see your hand or lines of newsprint through it.

Then, set it aside and cover with a damp cloth and continue on with the other pieces of dough.

7. Once you’ve rolled out all the pasta, lay out two pieces of equal length.

Place them straight from left to right on a flour board. On one of the pieces, start placing your filling one inch from the edge of the pasta and use a brush with egg wash around the filling to act as a glue. Continue placing the filling about two inches apart. Once you have filled one pasta piece pick up the second piece and place over the first with the filling on it. Rub your fingers around the filling to release any air bubbles. Use a plastic circular tool or a wine glass to cut out your raviolis. Place the wine glass over the dough where the filling is in the middle of the wine glass and push down while turning in a circular motion. Use a fork or your finger tips to seal the edges of the ravioli.

8. Once all the raviolis are cut out, boil 7 or 8 at a time for 5 minutes.

Remove from water and add them to your favorite sauce. It was a long process but its worth the wait!! Don’t forget to top with fresh parmesan!

8 Button Mushrooms, small dice ½ cup Onion, small dice 1 Tbsp Butter 1 Fl oz Heavy Cream 1/3 cup Graded Parmesan 1. Sautee mushrooms and onions in the butter on medium heat until soft and caramelized, about 4-5 minutes.

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

5 Tbsp Butter 5 Tbsp flour 4 cups Milk 2 tsp Salt ½ tsp. Nutmeg ½ cup Parmesan 1. In saute pan melt butter and add flour. (This is a roux and can burn quickly, cook on medium heat and stir constantly.) Cook for 7 minutes.

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

3. Add the milk 1 cup at a time to the roux while whisking constantly.

When all 5 cups are incorporated cook for 10 minutes.

4. Remove from heat, stir in nutmeg and parmesan. www.alt-mag.com

43

1 yellow Squash 1 zucchini 1 tbsp. Salt 1 tbsp. Pepper 2 tbsp Olive Oil 1. Slice squash and zucchini to 1/3 of a inch. Place of a sheet pan and drizzle with olive oil and sprinkle on salt and pepper.

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

2 sticks Butter (must be room temperature) 2 tbsp minced garlic 2 tbsp minced Rosemary Zest of 1 lemon 1 tsp. Lemon juice 1 tsp salt 1 tsp pepper

1. Combine everything in a food processor or large bowl; mix until all ingredients are combined.

2. Spread on your favorite bread. Place in oven to melt.

Yields 4 servings 4tsp Butter ½ cup Brown Sugar ½ Dark rum or Amaretto 1 tsp Nutmeg 4 small Bananas or 2 large

1. Melt butter in saute pan over medium heat. Add brown sugar and nutmeg and stir until sugar dissolves.

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

3. Serve over ice cream and enjoy!

44

ALT Magazine

www.alt-mag.com

45

If you don’t have a pasta machine there are other ways to create fantastic pasta.

*You can find a pasta machine for around $30 in stores or online.

*If you have a KitchenAid® mixer you can buy a pasta attachment.

*Or you can just use a rolling pin and dough slicer (pizza slicer.)

If making the dough is too much for you, but you still want to impress loved ones, you can buy Wonton Sheets from your local grocery store.

Place them on a floured cutting board and roll out with a rolling pin. Continue with step 7.

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

*Even chocolate!

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

www.bedbathandbeyond.com

KitchenAid® Pasta Press Attachment for Stand Mixers $179.99

KitchenAid® Pasta Excellence Set (For Stand Mixers) $299.99 - 6 silver pieces

White plast-y The KitchenAid® Pasta Press attachment selffeeds dough into the hopper and through the pasta plates. When the pasta reaches the desired length, simply slide the cutter across the plate to detach each series of noodles. The Pasta Press offers six interchangeable pasta-making plates that can create spaghetti, bucatini, rigatoni, fusilli and small or large macaroni. This attachment fits all KitchenAid® stand mixers. Easy to assemble.

Includes six pasta plates, cleaning brush, combination pusher and wrench, and storage case, which fits all accessories on top of the Pasta Press for convenient storage. Auger, pasta ring, combo tool and storage case are dishwasher safe.

Lasagna, spaghetti, fettuccini, thick egg noodles, angel hair, ravioli - you name it, you can make it all with this pasta specialty kit. Prepare fresh pasta dough sheets with the included pasta sheet roller and feed them into the cutters of your choice, or fill the ravioli maker with cheese, spinach, or meat filling and form wide pockets of fresh ravioli. Whatever you choose, the Pasta Excellence Set has all you’ll need for making fabulous, homemade pasta. Attaches to any kitchenAid® stand mixer. Includes angel hair, thick noodle, fettuccine and spaghetti cutters, a pasta roller and a ravioli maker.

46

ALT Magazine

Weston Pasta Machine $34.99 Make fresh, homemade pasta in minutes with this easy to use pasta making machine. Includes a double cutting head that makes perfect fettuccini and spaghetti, plus rollers that adjust to multiple thickness settings for any type of pasta you desire.

Made from chrome plated steel, it clamps to your table for ease of use and stability. Handle, clamp and complete recipe/instruction book included.

by Anne Burke

C

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

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

Two things really help Fuzzy’s stand out as a great dining choice. First, the food is original and everything is made fresh. This is not your average fast-food taco. All the food is handmade daily, and the tacos come with a delicious topping of cilantro, tomatoes, feta cheese and a delicious drizzle of garlic avocado sauce. Second, the atmosphere is befitting its name: fun, funky and inviting.

Watch the game on the flat screens with friends or sit in the sun with windows looking out on one of the busiest sections of town.

It’s a bright, happy place for lunch or after-

48

ALT Magazine

work drinks with co-workers.

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

Plus there are great vegetarian options with fresh cooked zuchhini, squash, tomatoes and black beans in a good quality olive oil.

In addition, a hearty and spicy breakfast is served all day. You can swing by any morning for a filling breakfast burrito or authentic huevos rancheros: two fried eggs with tomatoes, jalapenos, onions and topped with the fresh-made daily roasted salsa.

While some places have drinks specials for a couple of hours, Fuzzy’s has amazing prices all day. Enjoy a schooner margarita for $4.95 or a schooner beer for $2.95 without having to sit in a bar atmosphere.

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

Plus, the food is affordable and even more so since there is no tip. Just wait in line, put in your order and wait to see your steaming plate of delicious food come up on the counter by the open-view kitchen. In the meantime check out the game on TV, ask your kids about their day or check out the Butt-Burning Hot Sauce on all the tables.

The biggest challenge will by trying not to envy all the plates coming by. There are so many combinations it will take you many visits to try them all.

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

“Everything is really delicious,” Jana says.

“I’m really excited for Texarkana to fall in love with this place as much as we have.

You will find a fun hangout for everyone after church, after work, with your friends and the food will keep you coming back again and again.”

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

www.alt-mag.com

49

Ark-La-Tex Resource

Guide

Air and Heating Central Air 450 S. Kings Highway Texarkana, TX 75501 903.832.1212 Alterations Bea’s Alterations 2917 N. Stateline Ave. Texarkana, TX 903-792-2955 Apartments Legacy at Pleasant Grove 5911 Richmond Rd. Texarkana, TX 888.763.2676 Richmond Oaks Apartments 2815 Richmond Rd. Texarkana, TX 903.832.6150 Summerhill Woods Apartments 4501 Summerhill Rd. Texarkana, TX 903.793.7888

Three Fountains Apartments 1915 Richmond Rd. Texarkana, TX 903.838.9801

Texar Federal Credit Union Richmond Rd. Texarkana, TX 903.223.5626

La Fogata 3401 Genoa Road Texarkana, Ar 870.773.1879

Westwood Apartments 101 Redwater Rd. Wake Village, TX 903.832.8446

Cakes Coldstone Creamery 4228 St. Michael Dr. Texarkana, TX 903.838.2653

Silver Spoon 5530 Scottsdale Drive Texarkana, TX 75503 903.838.4648 www.silverspooninc.com

Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354

Smokey Joe’s BBQ 300 W. New Boston Road Nash, TX 903.223.8227

Gayle’s 4059 Summerhill Square Texarkana, TX 903.792.0056

Reception Arts Becky Risinger Ashdown, AR 870.898.5273

Timothy’s 4115 N. Kings Highway Texarkana, TX 903.831.5999

Banks Guaranty Bond Bank 2202 St. Michael Dr. Texarkana, TX 903.792.8600

Silver Spoon 5530 Scottsdale Drive Texarkana, TX 75503 903.838.4648 www.silverspooninc.com

Wendy’s 4201 Stateline Avenue Texarkana, TX 2902 Richmond Road Texarkana, TX 3737 New Boston Road Texarkana, TX 1615 N. Hervey Hope, AR 124 N. Loop Highway 59 Atlanta, TX

Attire Abby Gayle’s 4012 Summerhill Square Texarkana, TX 903.792.0088

Caterers Chappo’s Italian Restaurant 1617 New Boston Road Texarkana, TX 75501 903.791.1726 Culinary Creations Pam Elliott 903.831.4674 Fuzzy’s Tacos 4809 Texas Blvd.

Texarkana, TX 903.791.8226 Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354

50

ALT Magazine

Wingstop 2700 Richmond Road, Suite 14A1 Texarkana, TX 903.255.0090 4501 N. State Line, No. 106 Texarkana, TX 903.792.9464 www.wingstop.com Clothing Abby Gayle’s 4012 Summerhill Square Texarkana, TX 903.792.0088

Gayle’s 4059 Summerhill Square Texarkana, TX 903.792.0056 Cosmetic Surgery Carmony Oral, Facial and Dental Center 5305 Cowhorn Creek Texarkana, TX 903.791.8405 Dry Cleaning Holiday Cleaners Locations throughout Texarkana Area 870.773.4072 Event Locations Garrison Gardens Texarkana, AR 71854 870.773.0275 www.garrisongardens.net The Pavillion at Elk Meadow 8 Miles West of New Boston on I-30 382 PR 42042 DeKalb, TX 75559 903.319.5130 Prissy Chrissy Ranch 915 FM 2148 South Texarkana, TX 75501 903.838.6121 www.prissychrissy.com Raindrop Hill Farm 4300 N. Kings Highway Texarkana, TX 903.832.7913 Regional Arts Center Cabe Hall 321 W. 4th Street Texarkana, TX 75501 903.792.8681 www.trahc.org Fitness Centers Anytime Fitness Richmond Road 3415 Richmond Road.

Texarkana, TX 75503 903.794.5348 Florists H&N Floral 7801 N. State Line 5708 Richmond Rd. Texarkana, TX 903.794.1417 903.832.2000 Queen City Floral Highway 59 North Queen City, TX 903.796.2891 Ruth’s Flowers 3501 Texas Bllvd.

Texarkana, TX 903.793.6711 www.ruthsflowers.net Scooter Raney at J. Brown for the Home 121 College Drive Texarkana, TX 903.793.4114 Twisted Vines 406 N. Stateline Avenue Texarkana, AR 870-772-2700

Furniture Oak Creek Furniture 8024 West 7th St. Texarkana, TX 903.832.0793 Gifts Dot’s Ace Hardware 3411 Richmond Rd. Texarkana, TX 903.838.0059 H&N Floral 7801 N. State Line 5708 Richmond Rd. Texarkana, TX 903.794.1417 903.832.2000 Lane’s Gifts & Collectibles 720 Realtor Ave. Texarkana, AR 870.773.2123 Mixing Bowl 4014 Summerhill Square Texarkana, TX 903.794.4014 Queen City Floral Highway 59 North Queen City, TX 903.796.2891 Scooter Raney at J. Brown for the Home 121 College Drive Texarkana, TX 903.793.4114

Wadley Hospital 1000 Pine St. Texarkana, TX 903.798.8000

TownePlace Suites by Marriott 5020 North Cowhorn Creek Texarkana, TX 903.334.8800

Hotels Best Western Texarkana Inn & Suites 5219 Crossroads Parkway Texarkana, AR 870.774.1534

Insurance Brian Purtle Allstate Insurance 3301 Richmond Rd. Texarkana, TX 903.832.5881

Clarion Lacross Hotel 5100 N. Stateline Ave. Texarkana, AR 870.774.3521 www.lacrosse-hotel.com

Elite Insurance Tammy McDowell 1705 N. Kings Highway Nash, TX 903.794.0000

Courtyard by Marriott 5001 North Cowhorn Creek Texarkana, TX 903.334.7400

Farm Bureau Insurance 4140 McKnight Rd. Texarkana, TX 903.838.8707

Fairfield Inn and Suites by Marriott 4209 Mall Dr. Texarkana, TX 903.838.1000

Greg Cockerell State Farm Insurance 4807 Texas Blvd.

Texarkana, TX 75503 903.793.7502

Hampton Inn & Suites 4601 Cowhorn Creek Road Texarkana, TX 903.832.3499 Holiday Inn Express & Suites 4545 Cowhorn Creek Road Texarkana, TX 903.223.0008

Kelli Ashbrook State Farm Insurance 3410 Moores Lane Texarkana, TX 75503 903.223.8100 www.kelliashbrook.com

Table Manners 3205 Kennedy Lane Texarkana, TX 903.838.3538 Twisted Vines 406 N. Stateline Avenue Texarkana, AR 870-772-2700 Hair Care Headmasters Hair Salon 3703 Mall Drive Texarkana, TX 903.832.6261 Style Studio Lisa Harris 3201 Kennedy Lane Texarkana, TX 903.223.1719 Hospice Dierksen Hospice 6500 N. Summerhill Road, Suite 2B Texarkana, TX 903.793.6350 Hospitals Christus St. Michael Health System 2600 St. Michael Dr. Texarkana, TX 903.614.1000 Health South Rehabilitation 515 West 12th St. Texarkana, TX 903.793.0088

www.alt-mag.com

51

Ron Morrow State Farm Insurance 3306 Richmond Rd. Texarkana, TX 75503 903.832.5505 www.ronmorrowagency.com Jewelers Alexander’s Jewelers 3701 Mall Drive Texarkana, TX 903.832.3557 Blue Isle Expressions 3402 Richmond Road Texarkana, TX 903.791.9992 Crocker’s Jewelers 3117 Kennedy Lane Texarkana, TX 75501 903.832.8686 Micah’s Jewelers 2812 Richmond Road Texarkana, TX 903.735.2336 Make-up Gayle’s 4059 Summerhill Square Texarkana, TX 903.792.0056 Salon Visage Esthetique Mary Ann Robbins 4506 Summerhill Rd. Texarkana, TX 903.794.4007

52

ALT Magazine

Sanctuary Kimberly Parham, M.D. 3502 Richmond Road Texarkana, TX 75503 903.334.8661

Philip Hahn, M.D. Advanced Foot Care 5606 Summerhill Road Texarkana, TX 75503 903.791.1222

Medical Equipment Respiratory Solutions 3101 Kennedy Lane, Suite 1000 Texarkana, TX 75503 903.793.2110

Jon Northam, M.D. 6 Woodmont Crossing Texarkana, TX 903.791.1044

Pet Groomer Bows & Tows 254 E. New Boston Rd. Nash, TX 75570 903.223.3647 Photographer Image Forward Photography 200 Heather Dr. Texarkana, TX 75501 903.334.9605 www.imageforwardtxk.com Physicians Express Care 5483 Summerhill Road Texarkana, TX 75503 903.223.5931 Ly Gaylor, M.D. Dermatologist Collom & Carney Clinic 5002 Cowhorn Creek Road Texarkana, TX 75503 903.614.3006

Mark Wren, M.D. Physiatrist 3510 Richmond Road, Suite 400 Texarkana, TX 75503 903.831.6275 Vision Source 4401 Morris Lane Texarkana, TX 903.838.9063 Plumbing Central Air/Roto Rooter 450 S. Kings Highway Texarkana, TX 75501 903.832.1212 Real Estate Connie Walker Coldwell Banker United 3001 Richmond Road Texarkana, TX 903.277.0100 903.832.2486

Impact Realty Bill and Tracy Spradlin 1200 N. Kings Hwy., Suite 104 Nash, TX 903.748.3186 903.748.2477 Teresa Liepman Remax 5120 Summerhill Rd. Texarkana, TX 75503 903.276.9464 Refreshments BJ’s Refreshment Center 3260 N. Stateline Ave. Texarkana, AR 870.774.5931 Bolls Distributing 700 E. Broad St. Texarkana, AR 870.774.9283 The Villa Liquor Store 5108 N. Stateline Texarkana, AR 870.772.2100 903.277.1239 razorbackbilly@cableone.net Rentals Big Event / Atlas Game Room 2837 New Boston Rd. Texarkana, TX 903.334.7444 Bounce-A-Lot 903.276.2961 www.bounce-a-lot.com

Dot’s Rentals 814 N. Robison Road Texarkana, TX 75501 903.792.7011 3413 Richmond Rd. Texarkana, TX 903.838.0551

Smokey Joe’s BBQ 300 W. New Boston Road Nash, TX 903.223.8227

Twisted Vines 406 N. Stateline Avenue Texarkana, AR 870-772-2700

Tasty Donuts 1443 N. Kings Highway Nash, TX 903.838.0422

Restaurants Chappo’s Italian Restaurant 1617 New Boston Road Texarkana, TX 75501 903.791.1726

Timothy’s 4115 N. Kings Highway Texarkana, TX 903.831.5999

Daddy Dougaloo’s 905 New Boston Road Texarkana, TX 75503 903.791.0172 Dairy Queen Locations throughout Ark-La-Tex Fuzzy’s Tacos 4809 Texas Blvd.

Texarkana, TX 903.791.8226 Golden Corral 3809 Sowell Lane Texarkana, TX 75503 903.334.8399 Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354

Sonic Locations throughout Ark-La-Tex

Wendy’s 4201 Stateline Avenue Texarkana, TX 2902 Richmond Road Texarkana, TX 3737 New Boston Road Texarkana, TX 1615 N. Hervey Hope, AR 124 N. Loop Highway 59 Atlanta, TX Wingstop 2700 Richmond Road, Suite 14A1 Texarkana, TX 903.255.0090 4501 N. State Line, No. 106 Texarkana, TX 903.792.9464

La Fogata 3401 Genoa Road Texarkana, AR 71854 870.773.1879

Retirement/Assisted Living Home Cornerstone Retirement Community 4100 Moores Lane Texarkana, TX 903.832.5515

Shorty’s Donuts 2729 New Boston Road Texarkana, TX 75501 903.832.6686

Edgewood Manor 4925 Elizabeth Texarkana, TX 903.793.4645

Silver Spoon 5530 Scottsdale Drive Texarkana, TX 75503 903.838.4648

The Magnolia 4205 Richmond Meadows Texarkana, TX 903.838.7319

Sitters Sitters Kathryn Norwood/Karen Schmidt Texarkana, TX 903.277.2191

Wedding Favors Pop Pop Shoppe 2011 Mall Drive, Suite B Texarkana, TX 903.793.0209

Spas/Salons All About You Diana Gregory/Lori Campbell 4100 Summerhill Sq. Texarkana, TX 903.792.7775

Wedding Officiant Jeff Taylor 903.733.6347 pgccminister@yahoo.com

Salon Visage Esthetique Mary Ann Robbins 4506 Summerhill Rd. Texarkana, TX 903.794.4007

Wedding Planners Abracadabra Wedding and Event Planning Debra Mason, Event Coordinator 903.748.4838 damason@cableone.net

Sanctuary Kimberly Parham, M.D. 3502 Richmond Road Texarkana, TX 75503 903.334.8661

Wedding Rehearsal Dinner Locations Julie’s Deli 4055 Summerhill Sq. Texarkana, TX 903.792.3354

Travel Vickie’s Tours PO Box 682 Hooks, TX 903.547.3030

Silver Spoon 5530 Scottsdale Drive Texarkana, TX 75503 903.838.4648 www.silverspooninc.com

Videographers Over The Edge Studios 5002 Woodgate Texarkana, TX 75503 903.831.6837 www.otestudios.com

Smokey Joe’s BBQ 300 W. New Boston Road Nash, TX 903.223.8227

Wedding Attire Bridal Castle 3209 Kennedy Lane Texarkana, TX 903.838.3886 Reed’s Bridal and Formal 2501 N. Stateline Texarkana, TX 903.793.7333 Wedding Coordinators Abracadabra Wedding and Event Planning Debra Mason, Event Coordinator 903.748.4838 damason@cableone.net

Timothy’s 4115 N. Kings Highway Texarkana, TX 903.831.5999 Weight Loss All About You Diana Gregory/Lori Campbell 4100 Summerhill Sq. Texarkana, TX 903.792.7775 Richmond Nutrition 3316 Richmond Road Texarkana, TX 903.832.0437

www.alt-mag.com

53

54

ALT Magazine

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

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

Red Fire Bar

Black Salt Caramel Bar

Black Pearl

Mo’s Bacon Bar

Amalfi Bar

Woolloomooloo

Mexican ancho & chipotle chillies + Ceylon cinnamon + dark chocolate, 55% cacao

Applewood smoked bacon + Alder wood smoked salt + deep milk chocolate, 41% cacao

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

Lemon zest + pink peppercorns + 36% cocoa butter white chocolate

Ginger + wasabi + black sesame seeds + dark chocolate, 55% cacao

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

Habana

Organic deep milk chocolate + crunchy plantains, 45% cacao

www.vosgeschocolate.com www.alt-mag.com

55