www.pensacolamagazine.com 2013
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June/July 2013
Also Inside
editor’s note > my two cents on the subject
Kelly Oden Executive Editor Ah, summer, what power you have to make us suffer and like it. ~Russell Baker Although I complain endlessly about the heat in Florida, I fully realize that the below zero weather my friends and family experience in the winter up north is a much worse fate to suffer. This year, I am trying hard to embrace the heat by drinking more water, wearing more sunscreen and just not caring about my sweaty face and frizzy hair. In this issue, the Ballinger staff has compiled some of our favorite hot weather beverages to cool the summer burn. They are all delicious and we hope you try them! I got a much later start on my gardens this year than I would have liked, so I am thinking that the tomatoes and cucumbers already in the ground will likely be my only summer crops. That is why I admire so much the gardens we are featuring in this month’s issue. The gardeners who opened their homes to the Pensacola Garden Club’s Secret Garden Tour are consummate professionals. Judging by the beauty of their respective gardens, these folks did not put off the necessary work of the fall and spring and they have the stunning, often shady, landscaping to prove it. We hope you enjoy a peek into these stellar gardens and that you are inspired to dig in the dirt a little bit yourself. Urban chickens have become quite popular across the country and in Pensacola as well. Ballinger’s new editorial intern, Ellie Grabski, speaks with a few local chicken enthusiasts who illustrate the value of keeping backyard chickens. And, for those of you who can’t get enough of the summer weather, Josh Newby has talked with local patio and landscape designers to bring you the latest tips and trends on creating the ultimate outdoor space. We hope you enjoy the issue. Keep safe and keep cool!
Pick up any of our magazines at one of these fine locations: Barnes and Noble Ever’man Natural Foods Bookseller 315 W. Garden St. 1200 Airport Blvd. Pensacola, FL 32501 Pensacola, FL 32504 850-438-0402 850-969-9554 Varona’s Airport Gift Shop Family Christian Stores Area Books-A-Million 1520 Airport Blvd. Area Walmart Stores Pensacola, FL 32504 Area K-Mart Stores 850-474-9324
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Contents departments
features Secret Garden Tour ....................24
the buzz East Hill’s Buzz-Worthy Honey . . . . . . . .10 celebrate The True Meaning of Fireworks, Hot Dogs and all Things Patriotic . . . . . . . . . . . . . .12
Backyard Trends For The Florida Summertime .............................32
10.
refresh Cool Drinks For a Hot Summer . . . . . . . .14 eggs Urban Chickens . . . . . . . . . . . . . . . . . .16 preserve Spicy, Sweet or Zesty: New Pickle Flavors to Preserve . . . . . . . . . . . . . . . . . . . . . . . .21 sweets Outshine The Fireworks This July 4th with Sparkling Sweets . . . . . . . . . . . . . . . . . .36
12. repeats datebook .....................38 pensacola scene ..........40 Cover photographed by Kassie McLean
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June/July 2013 P UBLISHER M A L C O L M B A L L I N G E R
malcolm@ballingerpublishing.com P M E DITOR K E L LY O D E N
kelly@ballingerpublishing.com A RT D IRECTOR R I TA L AY M O N
rita@ballingerpublishing.com G RAPHIC K A S S I E M C L E A N D ESIGNER & kassie@ballingerpublishing.com A DVERTISING C OORDINATOR E DITOR E M I LY L U L L O
emily@ballingerpublishing.com B USINESS J O S H N E W BY E DITOR josh@ballingerpublishing.com E DITORIAL ELLIE GRABSKI I NTERN ellie@ballingerpublishing.com S ALES & SHARYON MILLER, ACCOUNT EXECUTIVE EXT. 28 M ARKETING sharyon@ballingerpublishing.com
RHEANA RICE, ACCOUNT EXECUTIVE, EXT. 31 rheana@ballingerpublishing.com C ONTRIBUTING F A M I LY F E A T U R E S WRITERS
O WNERS M A L C O L M & G L E N Y S B A L L I N G E R P UBLISHER M A L C O L M B A L L I N G E R
malcolm@ballingerpublishing.com E XECUTIVE K E L LY O D E N E DITOR kelly@ballingerpublishing.com A RT D IRECTOR R I TA L AY M O N
rita@ballingerpublishing.com G RAPHIC K A S S I E M C L E A N D ESIGNER & kassie@ballingerpublishing.com A DVERTISING C OORDINATOR E DITOR E M I LY L U L L O
emily@ballingerpublishing.com
B USINESS J O S H N E W BY E DITOR josh@ballingerpublishing.com S ALES & SHARYON MILLER, ACCOUNT EXECUTIVE EXT. 28 M ARKETING sharyon@ballingerpublishing.com
RHEANA RICE, ACCOUNT EXECUTIVE, EXT. 31 rheana@ballingerpublishing.com SIMONE SANDS, ACCOUNT EXECUTIVE EXT. 21 simone@ballingerpublishing.com
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NW Florida’s Business Climate Magazine and Pensacola Magazine is locally owned and operated. All Rights Reserved. Reproduction or use of the contents herein is prohibited without written permission from the publisher. Comments and opinions expressed in this magazine represent the personal views of the individuals to whom they are attributed and/or the person identified as the author of the article, and they are not necessarily those of the publisher. This magazine accepts no responsibility for these opinions. The publisher reserves the right to edit all manuscripts. All advertising information is the responsibility of the individual advertiser. Appearance in this magazine does not necessarily reflect endorsement of any products or services by Ballinger Publishing. © 2013
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the buzz
By Josh Newby
East Hill’s Buzz-Worthy Honey
It comes from
the very creature we usually duck away from, screaming and swatting, but the nectar from the honeybee is among the tastiest and most nutritional natural supplements on the planet. Honey, in its raw, unpasteurized form, contains powerful antioxidants, important vitamins, cancer-fighting phytonutrients and digestion-friendly enzymes, all of which work together to help lower cholesterol, fight allergens, regulate blood sugar levels and serve as an athletic supplement. Raw honey also features some unexpected health benefits. It can be used as a topical salve that can be applied directly to burns. Its anti-microbial, anti-inflammatoy, anti-fungal and antiseptic properties help ensure a speedy recovery. It can also be used as a cough suppressant and is even useful when treating upper respiratory infections. Finally, honey is rich in oligosaccharides, a type of sugar that fuels the growth of immune-boosting bacteria, thus promoting a healthy intestinal tract. All those benefits are stored up in a bottle and available at your local East Hill Honey, a company surprisingly new considering its name recognition and prominence in the community. The folks over at East Hill Honey have mastered the art of harnessing this liquid gold in its most uncompromising form. Because of their local and loyal customer base, they have managed to circumvent the processing that robs so much grocery store honey of its nutritional value. Up to 90 percent of mass-produced
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and distributed honey is not pure, but diluted with lower quality ingredients to save money and increase profits. By serving up raw, organic, tasty honey, East Hill Honey is giving Pensacolans access to a wonderful, unadulterated health resource. It all started when Tommy Van Horn, owner and beekeeper at East Hill Honey, discovered the fascinating story behind the production of honey and the lives of bees. His friend was a hobbyist beekeeper and opened up a hive of knowledge to Tommy. “I found it a fascinating process,” said Tommy. “Honey was no longer this faceless, nameless product. It had a story and a progression to it.” This experience led Tommy to become suddenly aware of the dysfunction within the American food economy, where profits are king and quality is often left to the
wayside. After a very successful Kickstarter campaign, which allowed 329 locals to invest over $22,500 in the concept of an organic honey company, Tommy had the equipment— and local buzz—he needed to get to work. In the year and a half since the honey started flowing, the company has been very successful. Tommy attributes that success to local support and the eclectic, classic feel that the East Hill area invokes. “I moved to Florida from Texas to attend Florida State University,” said Tommy. “I moved to Pensacola afterward and just fell in love with East Hill. I wanted my company and its product to have the same charm as the community that I’d come to know and love.” Tommy said that the process for cultivating this nutrientinfused nectar is easier than many may realize. Tommy has several boxes of honeycombs, which the bees fly into at the bottom and subsequently fill each cell with honey, before sealing the comb to keep the honey safe, which signals to Tommy that the honey is ripe. Tommy then takes a tool that removes the seals and places the honeycombs in a machine
that uses centrifugal force to remove the honey from the cells, while keeping the comb intact. He filters the honey with cheesecloth to remove any wax clumps and then bottles up the golden, syrupy liquid, trapping all nutrients and vitamins in there with it. “When storing the honey, just keep it at room temperature,” said Tommy. “A lot of people think you have to refrigerate it, but that’s not true. Honey naturally fights bacteria so there’s no need to freeze it.” East Hill Honey harvests their signature product about three times a year, in April, June and September, each of which can produce up to 200 pounds of honey. Occasionally they can even get a harvest in January, which is unheard of up north, but sometimes possible in our warmer climate. Although the honey is not always available over the wintertime, Tommy has learned to become okay with the seasonal aspects of his product, and it has encouraged him to promote the benefits of eating what nature provides, when it provides. “Being in the honey business has helped me really appreciate the importance of a local, seasonal diet,” said Tommy. “It’s better for our bodies, for the environment, and for the economy.” Tommy explained that eating unseasonably—for example, purchasing strawberries in the winter or broccoli in the summer—forces those foods to be shipped from elsewhere, which means they are less fresh and cost more money to traverse those distances. In the early periods of mankind’s life on earth, people had to eat what the ground provided when it provided. By eating local, we not only eat fresher, but we support the local economy and become less dependent on the profit-driven mindset of many larger corporations. “You can’t measure everything by profit,” said Tommy. “When you focus purely on the money, you often lose out on the morality and quality of an enterprise.” That quality is exactly what has set East Hill Honey apart. They maintain their bees with healthy practices, harvest it in a natural way and distribute it regionally, using everything from local bottling companies to bicycles as a means of distribution. Parents should remember to never give honey to children under the age of 12 months, as their digestive system is not yet mature enough to handle some of the more complex nutrients found in honey. You can purchase some delicious and nutritious East Hill Honey every Saturday at the Palafox Market or every Tuesday through Friday from 10 am to 5 pm at the corner of 10th Avenue and Cervantes Street. They also distribute through local retailers, a list of which is available on their website at easthillhoney.com.
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celebrate
By Ellie Grabski
The True Meaning of Fireworks, Hot Dogs and all Things Patriotic The Fourth of July is upon us. We’re ready
for barbecues, picnics, parties and just about everything red, white and blue you can imagine. What says summer more than the long awaited holiday full of friends, family, and of course, patriotism? For the past 18 years in Pensacola, local Sertoma (SERvice TO MAnkind) clubs (Five Flags, Liberty of Pensacola, Northeast Pensacola, and Pensacola Seville) have banded together to provide the bay area with day-long celebrations and a fireworks display—identifying the tradition as an integral part of reminding residents what it is Sertoma, and our nation, seeks to protect. According to Sertoma International’s mission statement, “Sertoma exists for the high and noble purpose of service to mankind by communication of thoughts, ideas and concepts to accelerate human progress in health, education, freedom, and democracy.” Sertoma was founded in 1912, which as it happens was also a pretty monumental year in our nation’s history: the Titanic sank, New Mexico and Arizona became the 47th and 48th states, Woodrow Wilson was elected President, and albeit less riveting, and entirely coincidental, the cement basement was poured in the house I grew up in. One hundred and one years later, Sertoma clubs continue raising money for community service projects, grants and scholarships with a primary focus on assisting those with hearing, speech and language disorders. As we all know, Independence Day celebrates the 13 colonies’ declaration of independence from Great Britain and the document’s approval by the Continental Congress. In case you’re not someone who carries a copy in their back pocket, I’ll remind you that the document
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lists the great many grievances suffered by the colonies under King George III and proclaims the colonies’ release from British Rule. Since 1776 the celebrations have taken shape and evolved into what we know and love today: cookouts, festivals, time with family and friends and a spectacular display of lights. This year in Seville Square, event co-chair Gena Hernandez has ensured the fun is everything you remember and more, featuring live entertainment, arts and crafts vendors and children’s activities throughout the entire day, starting at 11 am. Committee member Angela Baroco Eddy is excited for the children’s area this year, which is once again free of charge. KlaasKids, a search and rescue team for lost children, will be a main feature. “Parents can stop by and have their children fingerprinted and canine demonstrations will be available,” said Baroco Eddy. Additionally in the children’s area will be Lowe’s Kid’s Clinic Kits from 11 am to 1 pm and pony rides from noon to 5 pm, as well as an array of activities including rock climbing, space jumps, an obstacle course, and new to this year’s festivities, human hamster balls! Baroco Eddy adds, “The main mission of Sertoma is to assist hearing ailed. There will be a Sertoma booth in the center of the park collecting used hearing aids in any condition. We’re also going to have a great headline band, J Collins, an act out of Nashville. And of course the fireworks show is going to be fantastic as well.” The celebrations will conclude with the famed fireworks display starting at 9:05 pm after the 9 pm singing of the national anthem by Louis Butler. Remember to bring your radio as the show is once again
synchronized with Cat Country 98.7. “The best viewing for the display will be along Bayfront Parkway. The show is over 20 minutes long – it’s a long show and it really is very impressive. We remain one of the top 20 events for the month of July as named as listed by the Southeast Tourism Society,” said Baroco Eddy. I know I’m excited! Yet amidst the lighting of the grill, eating of the shortcake and perusal of the festivities downtown, take a moment to remind yourself of the “self evident truths,” so often left beneath the surface of this momentous celebration: that all men are created equal with certain unalienable rights— among these, life, liberty, and the pursuit of happiness. (I paraphrase here). Let us remember the words of former President John Adams regarding the fourth of July in a letter to his wife: It ought to be solemnized with pomp and parade, with shows, games, sports, guns, bells, bonfires and illuminations from one end of this continent to the other from this time forward forever more. You will think me transported with enthusiasm but I am not. I am well aware of the toil and blood and treasure, that it will cost us to maintain this declaration, and support and defend these states. Yet through all the gloom I can see the rays of ravishing light and glory. I can see that the end is more than worth all the means.* Anyone else have goose bumps? Come the Fourth, as you stare up into the beautiful display of lights that emblemize our great nation’s birth and thriving existence, the explosion of gunpowder shouldn’t be the only thing ringing in your ears. Hear the famous words of Adams and Jefferson, remember all it took to get us here and look around you and see the service men and women and their families celebrating at your side. Behold the lit sky and celebrate our freedom, honor the “toil, blood, and treasure” sacrificed and thank the organizations like Sertoma that work every day for human progress and democracy. For more information please visit pensacolafireworks.com. * Quote taken from publicbookshelf.com.
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refresh
Compiled by our staff, Photographed by Kassie McLean
Cool Drinks Herbal Lemonade
Spa Water
Ingredients: 1-1 1/2 cups sugar 2 cups fresh lemon juice 1 cup hot water 1 gallon cold water 1 lemon, sliced Sprigs of fresh herbs to taste (rosemary, mint, basil, thyme, etc.)
Ingredients: 6 cups chilled water 12 thin slices cucumber 4 thin slices lemon 4 sprigs (each 2 in. long) fresh mint, slightly crushed 2 sprigs (each 2 in. long) fresh rosemary, slightly crushed
Method: Place sugar and hot water in a one-gallon container and stir until sugar dissolves. Add herbs and gently muddle to release flavor. Add lemon juice and water. Stir well until well mixed. Pour lemonade over a glass of ice, squeeze slice of lemon on top and garnish with a sprig of mint or other herb.
Method: In a 2-to 2 1/2 quart pitcher, combine water, cucumber, lemon, mint and rosemary. Serve, or cover and chill at least 2 hours or up to 8 hours. Add ice cubes just before serving.
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Variations: Variations of this recipe include adding watermelon and lime in place of the cucumber and lemon, for a fruity, delightfully tart taste. Apple, cinnamon and pineapple are also great flavor-infusers to try your spa water with, for those seeking a bold alternative to the traditional.
For a Hot Summer Cold Brewed Coffee
Sun Tea
Coffee is a daily essential but hot java on a summer morning can be less than refreshing, and adding ice just makes watery brew. Cold brewed coffee lets you enjoy the rich flavors without breaking a sweat, and it’s easier to make than you may think. Cut the bottom off of a two liter plastic bottle. Fill two cloth teabags (or two coffee filters tied off with string) each with 3 ounces of coarse ground coffee. Remove the bottle cap, fold a small piece of cheesecloth and stuff it into the top of the bottle. Replace the cap. Turn the bottle top-side down and balance in an open jar or carafe to keep it upright. In the open end, pour six cups of water and add the coffee bags. After 12-24 hours, remove the cap and allow the coffee to slowly drip through the cheesecloth into the jar or carafe. Enjoy iced with cream and honey, or shake up in a jar with chocolate milk for a chilled mocha-like treat.
Ingredients: 4 - 6 tea Bags Method:
Using filtered water, fill a large glass two quart container. You can use a larger jar, just increase the amount of tea bags. As far as the type of tea, traditionally we use black teas in the South for the iconic Southern Sweet Tea, but you can mix it up with any of your favorite green, red, white or herbal teas. Tighten lid and place in direct sunlight for 4 6 hours depending on how strong you like your tea. After the time is up and your tea has reached its desired strength, place the jar in the refrigerator to cool down for a couple hours. You can remove the tea bags before you put it in the fridge, but I usually leave them in so the chilling water can soak up any additional flavor. Sun Tea will seem more mellow than the tea you might be used to and it will need to be consumed faster than boiled tea as its refrigerator shelf time is usually two days. Fill a tall glass with ice and some fresh fruit, then pour the chilled Sun Tea over the top. Relax and take in the tastes of summer. June/July 2013
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eggs
By Ellie Grabski
Urban Chickens Farm fresh eggs. Does it get much better? It just might. Back-yard fresh eggs. Okay, maybe it doesn’t have quite the same “ring to it,” but with a little time and effort – those coveted brown eggs from the farm stand down the road could be waiting for you right in your backyard. 16
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The Urban Farming movement Part of the self-sustaining, slow food, and organic movements, urban farming is quickly gaining popularity. The USDA describes urban agriculture as taking “the form
of backyard, rooftop and balcony gardening, community gardening in vacant lots and parks, roadside urban fringe agriculture and livestock grazing in open space.” The site provides a list of helpful guides for beginners, be it individuals seeking to create a farm business or someone hoping to start a small vegetable garden and raise a few chickens in their own backyard. I’m sensing a few raised eyebrows. Chickens in my backyard? Aren’t chickens messy? What will my neighbors think? Eggs might be nice...but why go to the trouble? You’re not just doing it for you. I grew up on a farm in Upstate New York and I can remember crying in the kitchen when my father told me it was time to take the two calves I had raised in high school to slaughter. I couldn’t believe the animals that I had bottle fed and bonded with for the past few years had to be killed. I’ll never forget how my father squared my shoulders in his hands, looked me in the eyes and said, “This is how you’re supposed to feel.” He explained how appropriate my emotional response was to the death of our animals and reminded me that this was a part of life everyone should understand. I should feel the gravity of what had to happen for there to be food on my plate. I suppose this might have been enough to turn someone vegetarian, but the point wasn’t to cry every time I ate a hamburger. The point was to comprehend, acknowledge and remember what a hamburger was and to do everything we could to give the best lives to all of the animals that provide for us. My mother raises organic chickens so we always had
the luxury of beautiful eggs every shade of brown with yolks so orange you’d swear you were looking at the horizon sun. Now, however, I live in a little apartment in Pace with nay a chicken or cow as far as the eye can see. You can imagine then, my speculation as I turn my eye on the eggs at the grocery store. You read things like, “natural,” “organic,” “grass-fed,” “omega-three,” “vegetarian,” “soy-fed,” “no growth hormones or antibiotics,” and “cage-free.” Unfortunately, not all claims displayed on egg cartons are regulated by the federal government and can often be misleading promises. If you stop and think about it, your purchase doesn’t just mean plus or minus a dollar, it also means communicating what you support, whether it’s in that grocery store or at a farmer’s market. Or even better, in your own backyard. One less factory farmed dozen eggs purchased at the grocery store is one less signal for their demand. It’s a small part to play, but it’s a start. I hear you though, “Hey—this is all well and good but I don’t live on a farm! How can I support this movement minus the tractor and pitchfork?” Well, with city sanction you really can have farm fresh eggs in your own backyard. In addition to any moral or health benefits, chickens can be extremely friendly and entertaining pets, as believe it or not, they’re actually pretty intelligent animals. I recently spoke with two local authorities on the subject, urban chicken owners from East Hill, Paul Darling and Caroline Martin. Darling claims that in addition to the numerous health benefits enjoyed in the eggs, chickens are also “amusing. After I got them and the neighbors found out, they became quite an attraction,” said Darling. “It was a pleasant surprise to see how many people were interested and were very accepting.” When asked what her favorite part about her chickens is, Martin responded, “Totally the eggs. You can taste the difference. The yolk is yellow, it’s almost orange. It’s richer; you don’t have to put salt and pepper on it. It’s even different from the organic eggs you buy in the store. Another cool thing is you don’t have to refrigerate them so you can keep them out on your counter.” Martin also mentioned that, “You can use the chicken’s manure for organic fertilizer for your vegetable garden” and that chickens are a natural form of pest control. If you’re ready to try this endeavor, we have compiled some useful advice for starting your flock today. Getting Started Before you get started it’s important to understand the zoning laws for your residence. A quick search online should be enough to determine the ordinances for your location or supply you with a phone number of someone to consult with. For example, helpful sites such as backyardchickens.com list the key details all chicken owners in Pensacola should understand. Depending on your location, there may be a limit to the number of June/July 2013
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chickens you have, or other restrictions such as whether or not you can have a rooster or have your chickens roam free. Understanding these laws first will best prepare you for your setup. What breed of chickens should I raise and where should I purchase them? Around here, Martin recommends both the Farm & Nursery Mart on Pine Forest Road and Barnes Feed Store on N. Palafox Street for purchasing the right amount of chickens for you. She added that after six months they begin to lay one egg a day and that you likely won’t need many birds to keep up with your family’s needs. As for breeds, Darling suggests Rhode Island Reds and Barred Rocks— claiming both to be “excellent egg producers.” What should they eat? Martin first puts hay down in the bottom of her coop. “I feed crumble from the feed store and then scratch and any of my vegetable scraps,” said Martin. “Scratch” can be purchased at a feed store and is made up of grains the chickens can scratch at on the ground. “Grit” is also a common suggestion as it is made up of ground oyster shells or granite and aids with digestion. Some Things to Watch Out For Inevitably, unexpected challenges arise in the face of any new project. If your location allows for free roaming birds you will still want a way to close your birds in at night and perhaps during the day. Many animals will attack chickens at night and you will want to ensure your hens are well protected. It’s important to consider not just how to keep your chickens in, but also how to keep predators out, even the small unsuspecting ones. Darling shared that one of his challenges was facing the loss of one of his chickens. “You’re never prepared for the loss of a pet,” said Darling. “I’ve lost two. It’s pretty hard. It is a pet and you get attached to it. With any farmer,
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you have to appreciate that.” Chickens can be a little messy and the coop will require attention and cleaning. Like any pet or farm animal, their livelihood depends entirely on you, and while chickens are relatively low maintenance, caring for any animal is a serious responsibility that should be well considered before pursuing. Darling’s final words of advice: “You meet the challenges as you go along—there’s nothing I’ve experienced that someone else hadn’t experienced and wasn’t on the Internet. I wouldn’t hesitate. Get them and see where the road takes you.”
Backyard Fresh Deviled Eggs Makes 24 deviled eggs
Ingredients: Filling 1 dozen eggs Yellow mustard Mayonnaise Paprika Salt Ground Black Pepper
Toppings Red onion White onion Green Olives
Method Bring a large pot of water to a rolling boil. Drop in eggs carefully and boil for 12-13 minutes. Cool eggs with cold water and immediately peel. Using a large knife, cut eggs in half lengthwise. Drop cooked yolks into a large bowl and set whites aside. Using a fork, mash the yolks well. Add mustard, mayonnaise, and paprika to taste. Using electric beaters beat the mixture until smooth. Spoon filling into a plastic Ziploc bag and cut a small corner of the bag. Pipe filling into individual egg whites. Dice red onion, white onion and green olives. Sprinkle toppings or paprika to your liking. June/July 2013
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preserve
Courtesy of Family Features
Spicy, Sweet or Zesty New Pickle Flavors to Preserve Photo courtesy of Getty Images
Spicy, sweet or zesty, it’s never been easier to enjoy the crisp, tangy taste of homemade pickles. And with recipes like these you can preserve perfect pickles for any palate. Here are a few tips from the pickling pros at Mrs. Wages to help you give your cukes a kick of great homemade flavor: —Choose pickling cucumbers, not slicing cucumbers. Pickling cucumbers are short and blocky — about 4 inches long. They should be firm and green in color with no blemishes. —For pickles, you must cut off 1/16 inch from the blossom end to help prevent soft mushy pickles. The blossom end contains an enzyme that will cause softening. —Keep the cukes cool in the refrigerator until you have enough to make a batch, but do not hold them too long or you will end up with shriveled pickles. —Use real canning jars. Don’t use jars that once contained peanut butter, pickles, mayo, etc. Clear canning jars are what you need. Use flat lids (called either lid or flat) and a ring to seal the jar. Also check for nicks and cracks — these may cause seal failure.
Find more tips, canning recipes and the Mrs. Wages Canning Guide at www.mrswages.com. Spicy Pickles Yield: 7 quarts 9 to 11 lbs pickling cucumbers (about 50 — 3 to 4 inches) 3 1/3 cups Mrs. Wages White Distilled Vinegar (5% acidity) 7 1/3 cups water 1 pouch Mrs. Wages Spicy Pickles Mix (Medium or Hot) Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Wash cucumbers and remove blossom ends; drain. Leave whole, cut into spears or slice. Combine vinegar and water into a large non-reactive pot. Do not use aluminum. Bring mixture just to a boil over medium heat. Remove from heat, add pickle mix and stir until dissolved. Pack cucumbers into sterilized jars, leaving 1/2 inch of headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2 inch of headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is June/July 2013
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needed for proper headspace, add a mix of 1 part vinegar and 2 parts water (this mixture should be boiling hot). Process pints 5 minutes, quarts 10 minutes, in a boiling water bath canner. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within one week. Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Note: Processing times are for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude. Zesty Bread and Butter Pickles Yield: 7 quarts 9 to 11 lbs pickling cucumbers (about 50 — 3 to 4 inches) 1 pouch Mrs. Wages Zesty Bread & Butter Pickles Mix 8 3/4 cups Mrs. Wages White Distilled Vinegar (5% acidity) 7 cups sugar Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Wash cucumbers and remove blossoms; drain. Cut into thin slices. Whole cucumbers are not recommended. Combine mix, vinegar and sugar into a large non-reactive pot. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves. Pack cucumbers into sterilized jars, leaving 1/2 inch of headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2 inch of headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add hot vinegar. Process pints 5 minutes, quarts 10 minutes, in a boiling water bath canner. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within one week. Product is ready to eat after 24 hours. Before serving, chill to
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enhance flavor and crispiness. Note: Processing times are for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude. Sweet Pickle Relish Yield: 5 pints 6 to 8 lbs pickling cucumbers (about 25 — 3 to 4 inches) 1/2 cup Mrs. Wages Canning and Pickling Salt 1 pouch Mrs. Wages Sweet Pickle Relish Seasoning 2 1/2 cups Mrs. Wages White Distilled Vinegar (5% acidity) 2 cups sugar Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Wash cucumbers and remove blossoms; drain. Cut into 1-inch pieces and place in a food processor. Process into small pieces (1/8 inch or smaller is best) and place into a bowl. Stir in salt and mix well. Cover and let sit for 2 hours. Drain out excess juice by placing in a fine strainer. Combine pickle relish seasoning, vinegar and sugar into a large nonreactive pot. Do not use aluminum. Bring mixture just to a boil over medium heat, stirring constantly. Add prepared cucumbers and simmer 10 minutes, uncovered, stirring occasionally. Evenly divide hot relish into sterilized jars, leaving 1/2 inch of headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process pints 15 minutes in boiling water bath canner. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within one week. Product is ready to eat after 24 hours. Before serving, chill to enhance flavor. Note: Processing times are for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude.
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Secret Garden 24
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The Alhambra Gardens
Tour Gardens photographed by Chuck Stander
For anyone who’s ever wanted to delve deeper into the lush and inviting gardens at local homes, the Pensacola Garden Center’s Secret Garden Tour invites guests to do just that. The unique yards range from rustic, country style gardens to perfectly coiffed marvels of modern design to miniature tropical paradises complete with private waterways. From native foliage to edible gardens, the six homes in the 2013 Secret Garden Tour run the gamut of what’s available for a gorgeous local secret garden that’s as unique as its owners. A peek at this year’s gardens will show some whimsical possibilities for flora and décor and may just inspire you to create a flourishing backyard retreat of your very own.
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The Alhambra Gardens This is a well-loved and “lived in� country garden with many features using combinations of the owners’ favorite plants. The front garden displays an array of colors with azaleas, agaphantus, zinnias, day lilies, and rows of crepe myrtles. Through the side gate, guests can stroll along the backyard to a favorite sitting area, where one can watch the butterflies and hummingbirds feed on salvias and trumpet vines. Privet bushes trained into small trees add extra privacy along the fence. A pond sits on the left hand of the garden, lined with water lilies, ferns, elephant ears, gingers, butterfly bush, roses and banana trees. In the middle is the spacious gazebo surrounded by rosemary bushes and hydrangeas. Adjoining the gazebo is a wooden pergola where an adventurous little grape vine made a home going up the posts. A large pear tree stands tall on the right side of the gazebo. Another part of the space features a garden of many plantings, including fruit trees, azaleas, camellias, and African daises. Explore it carefully to see everything planted there. This garden was started 20 years ago and it is still growing.
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Nancy & Brian Barr The arched gates and brick driveway welcome guests to the 1950 summer guest house of local legend Mary Firestone Baars. A statue of Venus overlooks the traditional Southern garden which surrounds you with crepe myrtles, azaleas, lorapetalum, camellias, caladiums, cast iron planters and a canopy of the mighty oaks. A fish pond greets you at the front door, with a talavera nook to enjoy morning coffee. The open veranda in the back of the home provides a spacious view of Perdido Bay. Aphrodite sprays into the pool lined with potted tropicals, citrus, avocado and olive trees. The 30 foot bluff cascades with caster bean plants, trumpet flowers, iris, weeping willows and wild onion. Empire zoysia grass lines the yard with whimsical vintage glass garden art flowers and bird feeders.
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Home of Harland & Betty Bross When entering the backyard through the garden gate, guests see the glass greenhouse owned by Betty’s father that he bought in 1981. Upon his death in 2006, Harland, his brother-in-law and a good friend took the greenhouse down piece by piece and relocated it to their yard. The foundation for the greenhouse is made from recycled concrete from the original front sidewalk. The backyard is full of many mature trees that form a canopy that acts as a ceiling for the outdoor living space. Planting beds are placed in a curving linear design edged with Old Chicago brick. The planting design is an informal naturalized style of ferns, camellias, hydrangeas, caladiums and other shade loving assorted annuals. The trees are full of hanging baskets of ferns. A brick walk that continues from the driveway past the greenhouse leads to a garden room that was added to the house in 2008. Cross the zoysia lawn and see the outdoor cooking area and lazy ‘L’ swimming pool. Guests’ eyes are drawn to a curving walk made with bricks from a building downtown that was damaged by Hurricane Ivan. This walk takes you through a woodland garden with several sitting areas. Each of these sitting areas provides unique views overlooking the garden which are comprised of more ferns, azaleas, camellias, hydrangeas, tropical gingers, caladiums and palms. When you reach the end of the path, walk around the pool surrounded by palms, ferns, caladiums and many tropical plants in pots. As you reach the far end of the house notice the new bathroom also added in 2008. The path beside this addition leads to a Secret Garden complete with a fountain, more caladiums, ferns and statues.
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Geci Home This garden will welcome you from the moment you see the little “rescued” dinghy filled with wandering jew and a jasmine covered “sail”! Don’t miss the small stream to the right, filled with ginger, ferns and a new fringe tree, all nestled under a redbud and a forest of native sparkleberry trees. At this point, the owners’ love of beautiful flowering plants will be evident, as seen in the show of white hydrangeas, taken from her grandfather’s yard many years ago (with many self-rooted from his original plants). The camellias and day lilies seem to thrive in the partial shade of the oak trees covering the property. Next to the garden shed is a sunny spot for the grape arbor and some new citrus trees. Approaching the house, guests can enjoy the circular display of more hydrangeas mixed with azaleas. Get a peek at the bay as you approach another show of oakleaf hydrangeas, daylilies, agapanthas and an arbor covered in cat’s claw vine. In the backyard, explore the many native and thriving bay front plantings, including the bald cypress, an old cedar, another sparkleberry, and a cluster of shell lily that withstood the winter winds. Don’t miss the fig tree along the side fence and the Staghorn by the garage.
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The Medlocks
Hidden away at the end of a 600 foot lane is the Medlock farm house, located on 13 acres of pecan trees. The house has front and back porches furnished with swings and rocking chairs to sit back and enjoy the many plants and landscape that has evolved over a 34-year period. As guests enter the garden area, they will see continuous beds of azaleas, Indian hawthorn, loropetalum, dwarf nandina, and hydrangea lined with many different varieties of day lilies, amaryllis, agapanthus and herbs. A large river birch, Japanese magnolia, Chinese snowball viburnam, red bud, crepe myrtles and yesterday-today-tomorrow provide plenty of shade.  New additions of honey bee loving plants are being added to keep the bees happy and busy including bottle brush, vitex, orange and lemon trees. The honey bees have been a huge asset to the pollination of the large vegetable garden full of corn, peas, beans, tomatoes, peppers, squash, cucumbers and, of course, flowers. Everyone is always amazed at what is located behind all those trees.
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Taverniti
This property enjoys a warmer microclimate than the surrounding areas. It was laid out in a way to be accessible yet secluded, to be a private haven. Some defining characteristics include a magnolia lined driveway, a fresh water canal flowing across the back of the property, a number of features constructed with repurposed broken concrete such as a waterfall, a drainage gulley, and retaining walls. There are numerous palm trees, tropical bamboos, fenced-in gardens, opened gardens, wide access paths tying the gardens together, a large tropical greenhouse with concrete trees and an over-thepond hydroponic greenhouse. There are a large variety of native and exotic plants arranged to create interest, pleasing sights, an edible landscape and a feeling of being transported to the tropics.
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Backyard Trends For The Florida Summertime
By Josh Newby
Photos courtesy of Woerner
Whether it is your own customized personal getaway,
a place for entertaining guests, or just a place to kick back and soak up the summertime rays, a backyard can be decorated and outfitted to meet a variety of dog day demands. And while a backyard with a grassy knoll and a patio table are perfectly acceptable means of enjoying the outdoors, new trends abound to turn your everyday outdoor retreat into something truly worth escaping to.
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Today, many people are taking the opportunity to decorate and customize their backyards just as they do their living or dining rooms inside. Especially in Florida, where many months of the year are spent outdoors, it is important that your external retreat provide the same comforts and amenities as its indoor counterparts. Being outdoors, there are also a bevy of options not available to indoor decorators, each uniquely manufactured not only to withstand the elements, but also to provide maximum coziness and versatility. The sluggish economy is still discouraging many homeowners from spending too much money on their indoors, and as a result people are discovering the advantages of expanding their living spaces by moving them to the outdoors. It is often more affordable and requires less expertise to reform the backyard than an inside living space. “With the economy the way it has been lately, people have begun to focus on enhancing the home they live in as opposed to ‘movin’ up’,” said David Ellis, merchandising director at Woerner Landscaping in Pensacola. “Turning their attention to the outdoors is an affordable way to develop a place where they can either relax after a hard day at work and chill, or entertain friends and family. People are focusing on the outdoor living space much the same way they do the family room. They are creating a space to hang out.” Local Pensacola vendors like Woerner are standing by to help make outdoor dreams a reality for their customers—and to offer up solutions to some common problems and tips for an efficient, affordable transition from backyard plot to outdoor retreat. Landscaping can be a confusing project to undergo for those without much experience in the field. Plant sizes, watering and native landscaping are all subjects that a novice outdoorsman should become familiar with to create the optimal backyard space. Ellis advised that amateurs plan beforehand and do the work right the first time. Spending a little bit more time and money now could save big in the long run. “A hack job is a hack job no matter what,” said Ellis. “This is why I June/July 2013
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say to go slow and do your homework. Over the years of working with various landscape projects, I would say the best results come from creative thinking, with details ironed out, and the worst results come from creative thinking without the details ironed out.” Knowing ultimate tree, shrub and other plant sizes is crucial to creating the proper atmosphere without crowding the open space. A landscape can become overrun and overgrown if the plants selected are not placed to allow them to develop into their natural size and shape. Many people have some misconceptions about what is referred to as native landscaping, or planting material that exists in the region naturally. Some individuals falsely believe that because they plant natively, they do not have to water. Nevertheless, landscapers do recommend native landscaping, not only for the health of the plant, but to reap the full beauty that they can provide. Through smart pruning and selective thinning, many of these plants will create expansive canopies that allow for open, shaded space underneath. Climate and soil chemistry also play big roles in landscaping, and even in Pensacola, believe it or not, there are areas with vastly different characteristics of each. As a result of the generally warm climate in the area, planting tropical plants is a big temptation, and may very well result beneficially, but occasionally a harsh winter will cause warmclimate plants to struggle. Soils also vary greatly, with areas along the coast consisting of pure sand, to some plots of clay inland. It is important to understand the climate and soil composition of your particular area before deciding on what plants to nurture.
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“We can get hot like South Florida and cold like North Alabama, sometimes in the same week,” said Ellis. “Pensacola is basically a climatic rollercoaster. Understanding these microclimates, as well as the dramatic temperature swings brought on by strong northwesterners, can be a challenge, but in general we are allowed a wide range of opportunity for plant material.” The local Institute of Food and Agricultural Extension service, located on Stefani Road in Cantonment, is a great resource for homeowners who may be confused about their soil’s exact chemical makeup and climatic history. Visiting nurseries and talking with local landscapers are also great sources of information. “Consult with a professional landscaper or nursery,” said Louis Kahn, who manages Palm Source in Pensacola. “In the case of a nursery, tour the facility, examine the plant material and talk with staff. Based on what you see and hear, you will know if they are a good match for your project. As to landscapers, get a recent list of jobs and customers. View them and get referrals.” Landscaping the backyard is great for the cosmetic value of the land, and provides years of steady shade and diverse foliage, but the patio is where the barbecues and socializing will be happening. When it comes to patios, outdoor decorations and walkways, there is no shortage of customization available to even the most nuanced homeowner. Dee McDavid, a local businesswoman for six years whose expertise is design and decorations, said that just as interior layout styles are always changing and improving, so outdoor trends evolve. “Bar carts are everywhere this season,” said McDavid. “They can be used to serve drinks, coffee, tea, or even desserts. Outdoor poofs are perfect for additional seating. They can also be used for ottomans. Children as well as adults love to use them. We are also seeing bold patterns like chevrons and stripes.” For novices to the concept of patio design, McDavid recommends a focus on relaxation, instead of a layout that might sacrifice functionality for cosmetic value. She said that outdoor furniture could be just as comfortable as indoor furniture, and to invest in such. She also advised homeowners to make bold color choices, as the outdoors are often more forgiving of an otherwise strong palette. “Use extra lighting,” said McDavid. “When the sun goes down, it will be hard to entertain without sufficient lighting.
Candles, torches and solar lights are all great options to provide light to areas away from power sources.” One of the challenges of outside decorating, McDavid acknowledged, is the elements and the harsh Florida sun. It therefore goes without saying that building materials should be durable and resistant to fading. Ellis recommends Ipe wood, a material that is six times denser than oak and provides decades of top-notch resistance to the elements. While quite expensive, Ipe wood is often described as a generational material, since it can be passed down from generation to generation without fear of wear and tear. Other popular materials include wrought iron and stone. Although all materials are available for a variety of different prices and functions, Ellis recommends maintaining a consistent design while achieving maximum comfort. Sometimes guarding against some elements can shield you from others that may actually complement your outdoor experience. For example, building an overhang to block the sun from beating down on you and your guests can also block those cool summertime breezes that make the outdoors so special. If installing an overhang, consider installing a ceiling fan as well, which can lower temperatures by as much as 10 degrees. The summertime often encourages people to focus on woodwork such as decking and fencing. Jon Pruitt, who has been in the business with JW Dunnwright Construction for more than 20 years, offered some advice on common misconceptions and mistakes that many homeowners face when undertaking these challenges. “You want to make sure that the wood you’re using for your deck can handle the load you’re asking it to carry,” said Pruitt. “If you’re building an eight-foot deck, use a two-by-eight piece of wood, not a two-by-four. Simple planning can save you a lot of time in the long run.” Pruitt also acknowledged the hot, humid Florida climate and the toll that it takes on construction materials. Just like with landscaping, the effects are often unexpected to those new to the game. For those building in the summer, he said that some best practices actually go against tradition. “When building a dog-eared privacy fence, make sure to butt the pickets up against each other,” said Pruitt. “A lot of people think you have to leave a space for expanding. In the colder months, that wood will actually shrink. If you start out with a gap in your fence during the summer, that gap will grow in the winter.” A big temptation for many homeowners is to view the patio/deck and yard as separate entities, which often leads to walkways ending abruptly or meandering stonework without an obvious purpose. To combat that, consider integrating the designs of both and providing a gradual transition between the patio and the rest of the yard. A pathway that runs the length of the yard or potted plants in the patio area are nice ways to reinforce a connection. Although the outdoors should be an escape from the house, they should not sit in stark contrast to the overall design and architecture of your home. Take visual cues from
your home’s design and integrate those into your backyard project; that way, your backyard feels more like an extension and less like an add-on. “When I take on a project like creating a living space outside of my home, my passion for visual appeal and comfort take priority,” said Diane Purser, who has used local vendors in the outdoor renovation of her own home. “First of all, your outdoor patio or pergola should reflect and compliment the same style and personality inside your home, as if it is just another extension. Consider features to enjoy for all seasons, like beautiful sculptured water features, fire pits, firepots, outdoor fireplaces, outdoor lighting, and comfortable durable furniture and accessories of all colors to boost the dynamics of your private space. I love my backyard; it is my ‘little slice of heaven,’ designed to enjoy and relax at day’s end.” Many patio designs, especially those involving stone and masonry work, may require the help of professionals and heavy lifting equipment. A stone foundation or large fountain, for example, may simply be beyond what a DIYer can accomplish. For those times, it is recommended to hire professionals for the heavy foundational work and to move your focus to the details and unique characteristics of making an expansive project your own. The outdoors are the next frontier of modern design, and with help from local vendors and a can-do attitude, homeowners can transform even the dullest, most challenging backyard into an outside retreat. June/July 2013
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sweets
OUTSHINE THE FIREWORKS THIS JULY 4TH WITH
Sparkling Sweets
Courtesy of Family Features
Fireworks don’t have to be the only party element that makes guests ooh and ah during July 4th festivities. With colorful sweets that sparkle and a themed tablescape exploding with red, white and blue, your party is sure to be the best on the block. “Adding patriotic flair to your Independence Day celebration is easy with the right recipes and decorating accents,” said Nancy Siler, vice president of consumer affairs at Wilton. “Put your personal John Hancock on the party by turning traditional summertime foods into amazing sweet treats.” Try these dessert ideas from the Wilton test kitchen for a celebration that ends with a bang: • Burgers with a Sweet Bite: Traditional burgers are a staple for summer parties; switch things up with Sweet Sliders and build your burgers with unexpected ingredients. Start with whoopie pies for the buns, add a brownie
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“patty,” roll yellow fruit candies into thin layers for cheese, and top it off with red and yellow Sparkle Gel for ketchup and mustard. • Playful Twist on Summer Fruit: Make mouths water by serving up slices of delicious watermelon ... cheesecake! Strawberry cheesecake dotted with mini chocolate chips imitates the center of the fruit, and a pistachio and coconut crumble crust mimics the watermelon rind. • Patriotic Treat Pops: For the grand finale, nestle Red, White and Blue Treat Pops in a bowl of red Cinnamon Drops. Layer on the festive colors with vanilla cake, colored icing and star-shaped sprinkles. Finish with stars and stripes Rocket Treat Pops Toppers or red, white and blue pinwheels. For more celebration ideas, visit www.wilton.com.
Cool Watermelon Cheesecake Makes about 12 servings Crust: 1-1/4 cups (16 ounces) roasted salted pistachios 2 cups sweetened flaked coconut 1/4 cup granulated sugar 4 tablespoons (1/2 stick) butter, melted Leaf green icing color Filling: 3 packages (8 ounces each) cream cheese, softened 2/3 cup granulated sugar 1 teaspoon imitation clear vanilla 1 cup heavy whipping cream 1 package (16 ounces) frozen whole straw-berries, thawed, pureed and strained (about 1-1/2 cups) 1 envelope (1/4 ounce) unflavored gelatin
No-taste red icing
1/2 cup mini chocolate chips, divided In food processor, pulse pistachios until coarsely ground. Add coconut, sugar, butter and icing color; pulse until well combined. Press into bottom and 3/4 up side of 9-inch springform pan. Refrigerate while making filling. In large bowl, beat cream cheese, sugar and vanilla until light and creamy. Add heavy cream and beat until combined. In small saucepan, bring strawberry juice just to boiling, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 3 minutes. Pour into cream cheese mixture. Add icing color and beat until well combined. Beat in 1/3 cup mini chocolate chips. Pour into chilled crust. Sprinkle top with remaining chocolate chips. Refrigerate until set, about 3 hours.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg whites and vanilla extract and beat until well combined. Alternately add flour mixture and milk in three additions, beating until just combined. Red, White and Blue Treat Pops Spoon one tablespoon batter into Makes about 12 Treat Pops each cavity. Whoopie Pie Cakes: Bake 9 to 11 minutes or until tops 1-1/2 cups all-purpose flour of cakes spring back when touched. 1-1/2 teaspoons baking powder Cool in pan 3 minutes. Cool 1/4 teaspoon salt completely on cooling grid. 6 tablespoons butter, softened In separate small bowls, tint 1 cup 2/3 cup granulated sugar buttercream red, 1 cup blue and 2 egg whites reserve 1 cup white. 1-1/2 teaspoons imitation clear To assemble: Place one cake in vanilla extract bottom of treat pop. Pipe a swirl of 2/3 cup milk blue icing from back edge following Filling: the curve of the container to the 3 cups buttercream icing front, then filling in the center; add Christmas red icing color sprinkles. Add second cake. Pipe a Royal blue icing color swirl of white icing; add sprinkles. Patriotic mix sprinkles Top with another cake. Pipe a swirl Rocket Treat Pops Toppers of red icing. Top with Patriotic Preheat oven to 350째F. Prepare Sprinkles or Rocket Treat Pops mini whoopie pie pan with vegetable Toppers. pan spray. Convenience tip: Substitute vanilla In large bowl, stir together flour, wafer cookies for whoopie pie cakes. baking powder and salt.
Sweet Sliders Makes about 24 Sweet Sliders Cake Buns: 1 package (16 ounces) yellow cake mix Eggs, water and vegetable oil to prepare mix Brownie Patties: 1/2 cup all-purpose flour 1/8 teaspoon salt 3 tablespoons unsalted butter 1/3 cup granulated sugar 1 tablespoon water 1/2 cup semi-sweet chocolate chips 1/2 teaspoon pure vanilla extract 1 egg Toppings: Shredded coconut Leaf green icing color Assorted fruit flavored candies Red sparkle gel Yellow sparkle gel Preheat oven to 350째F. Prepare whoopie pie pan with vegetable pan spray. For buns, combine cake mix, eggs, water and oil in large bowl; mix according to package instructions. Fill prepared pan cavities 2/3 full with cake batter. Bake 9 to 11 minutes, or until tops of cake spring back when touched. Cool in pan 10 minutes; remove to cooling grid and cool completely. Repeat with remaining cake batter. For patties, combine flour and salt in small bowl. In small saucepan, melt butter and sugar with water; stir until sugar is dissolved. Add chocolate chips; stir until melted. Remove from heat. Stir in vanilla extract. In large bowl, beat egg with electric mixer. Add chocolate mixture; mix well. Add flour mixture; stir until just combined. Divide batter evenly between whoopie pie pan cavities, filling about 1/3 full. Bake 9 to 11 minutes or until toothpick inserted in center comes out nearly clean. Cool 10 minutes; loosen edges of brownies and remove from pan. Cool completely. For toppings, mix shredded coconut with leaf green icing color for lettuce. Roll yellow fruit candies into thin layers for cheese. Use red and yellow sparkle gels for ketchup and mustard. To assemble, top cake bun with a brownie patty. Add toppings and finish with second cake bun. June/July 2013
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datebook Art Artists Gone Wild June 21 Join the Wildlife Sanctuary of Northwest Florida at Seville Quarter June 21, from 5 to 8 pm, for the annual “Artists Gone Wild” art auction fundraiser. The silent auction art event and reception includes work by local artists, much of it inspired by local wildlife and scenery. Admission is free. For more information, call 850.433.9453. June Fest June 22 From 10 am to 8 pm in Bartram Park, bring the family for a day of music, good food and arts and crafts. Admission is free. For more information, call 850.602.3292. BMG 2013 Art Show and Festival July 12-14 The Pensacola Improv Event Center at Belmont Landing will be transformed into an outdoor-indoor art gallery from 7 am to 7 pm. Festival patrons can expect to see bold, vibrant paintings, contemporary and whimsical art, life-size sculptures, photography, handcrafted jewelry and much more. The hottest food vendors on the Gulf Coast will be lined up, as well. Admission is free. For more information, call 850.454.5501.
Music Bands on the Beach June 18, 25, July 2, 9 The popular summer concert series continues from 7 to 9 pm. Bring your lawn chair and join us this summer for hot music, smooth grooves and a whole lot of good times. The concert series will run every Tuesday night until October 1. For more information, call 850.932.2257. Summer “Listen Local” Concert Series July 3, 10 The free concert series at Maritime Park will benefit a different nonprofit organization each time, including ARC Gateway July 3 and United Cerebal Palsy of Northwest Florida July 10. Admission is free. The show starts at 6 pm. For more information, call 850.436.5670. Pensacola Bay Center Presents Hank Williams, Jr. and Gregg Allman July 12 At 8 pm, witness the legendary musical icons at the Pensacola Bay Center. Tickets start at $48. For more information, call 850.432.0800.
Theatre PLT Presents Fiddler on the Roof June 21-23, 27-30 When Tevye’s eldest daughter, Tzeitel, begs him to let her
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marry a poor tailor rather than the middle-aged butcher that he has already chosen for her, Tevye must choose between his own daughter’s happiness and those beloved traditions that keep the outside world at bay. Meanwhile, there are other forces at work in Anatevka, dangerous forces which threaten to destroy the very life he is trying to preserve. Tickets start at $14. Thursday, Fridays and Saturdays at 7:30 p.m.; Sundays at 2:30 pm. For more information, call 850.434.0257. Saenger Theatre Presents 13th Annual Youth Extravaganza June 22 Showcasing Pensacola’s most talented youth, the 13th Annual Youth Gospel Extravaganza consists of performances of gospel singing, praise dancing, drill teams, instrumentalists and much more! Tickets are $10.50 in advance and $11.50 at the door. The show starts at 6 pm. For more information, call 850.595.3880. PLT Presents Mr. Toad’s Mad Adventures July 20-21 Here is a delightful new version of Kenneth Grahames always-popular The Wind in the Willows. Toad of Toad Hall is an eccentric but likable chap given to “crazes.” His latest craze involves motorcars. Unfortunately, he smashes them up as fast as he gets them. He even steals one for a wild ride over the countryside. Naturally, this gets him into a great deal of trouble. Tickets start at $6 for children and $12 for adults. Saturday’s and Sunday’s performances are at 10 am and 2:30 pm. For more information, call 850.432.2042.
Special Events Cooking Demonstrations and Wine Pairings with Chef Irv Miller June 19 Join Chef Irv Miller of Jackson’s Steakhouse as he leads a second series of cooking classes on the third Wednesday of each month from 5 to 6:30 pm and 7:30 to 9 pm. Classes cover everything from shopping to preparation to presentation. This class features the cooking demonstration, tastings of the recipes, wine pairings, and a take-home recipe booklet so you can try your hand at Miller’s recipes in the comfort of your own home. Advanced reservations are required. Admission is $45 per person. For more information, call 850.217.2347. Blue Angels Fan Experience June 19, 26 July 3, 10 Locals and visitors to the area are invited to take part in the Blue Angels Fan Experience at the National Naval Aviation Museum every Wednesday this summer. The Blue Angel Fan Experience offered every Wednesday includes: meeting the Blue Angels in person every Wednesday at 11:30 am; Blue Angels Fan Experience package for only $12, which includes one admission to the Magic of Flight on the IMAX® giant screen, one “Fly with the Blues” ride on the HD
motion-based flight simulator and one commemorative Blue Angels dog tag with chain; a special buy one dessert, get one free at the Cubi Bar Café, located inside the Museum; and a 10 percent discount on clothing at the Flight Deck Store (clearance merchandise not included) located inside the Museum. For more information, visit www.navalaviationmuseum.org. Ghost Hunt June 21-22, 28-29 Join Historic Pensacola for a ghost hunt in the historic 1869 Lighthouse Keeper’s Quarters and see if our ghosts are willing to meet you, using real ghost-hunting equipment. Bring your own equipment or share ours (some items available for purchase in the Gift Shop before tours commence). Tours are two hours in duration. This tour includes a trip to the top of the Lighthouse for a look across Pensacola Bay, weather permitting. Per Coast Guard safety regulations backless/open toed shoes are not permitted to climb the tower stairs. We recommend this tour for children 12 and over only. Admission is $20 and the hunt begins at 8 pm. For more information, call 850.393.1561. Pensacola Fishing Rodeo June 22-23 Come see the best fishermen in the area catch some of the largest king mackerel and cobia in the Gulf. This is one of the largest two-day boat events in the Gulf of Mexico with more than 1,000 anglers. Take-off and weigh-in will be at Flounder’s Chowder House on Pensacola Beach. Registration is $25. For more information, call 850.393.1602. Light of the Moon Tours June 23 Climb to the top of the Pensacola Lighthouse for the most breathtaking view of a moonlit Pensacola Bay (weather permitting)! A bit of history and some ghost stories combine to make this an interesting and fun tour for all. And the night view from the top is pretty awesome, too! Tour times are set in relation to sunset times and will vary. Tickets are $15 for adults and $7 for kids 7 to 12. This event is family-friendly. For more information, call 850.393.1561. Annual Pensacola International Billfish Tournament June 27-30 The Pensacola Big Game Fishing Club hosts one of the country’s largest billfish tournaments in Pensacola, which attracts around 600 anglers from all over the Southeast to Palafox Pier Marina. For more information, call 850.453.4638. Dinner With Strings Attached June 27 Join featured Symphony musicians Stephanie Riegle on flute and Katie Ott on the harp. Musical selections for the evening will include a sampling of great classics of the Baroque Era, as well as modern pieces. Guests are bound to recognize and enjoy the variety of music at Jackson’s
Steakhouse. Seatings are at 5 and 7:30 pm. For more information, call 850.469.9898. Annual Emerald Coast Health, Wellness, Home, Patio & Family Expo 2013 June 29-30 Find out about the newest products and services, expert advice, plus budget-friendly tips! Topics include health and wellness, home improvement, gardening, conservation, community programs, family and lifestyle, sustainable energy, and more. An exciting weekend filled with interesting exhibits, speakers, workshops, door prizes, new products and information on modern green living and ways to wellness! Admission is free at the Pensacola Fairgrounds from 10 am to 6 pm. For more information, call 850.941.4321. Sertoma’s Fourth of July Celebration July 4 For the 24th year, area Sertoma organizations are once again coordinating and hosting the largest fireworks display on the Gulf Coast over Pensacola Bay. There will be activities throughout the day, from 11 am until 6:30 pm in Seville Square including a free children’s area with inflatables and pony rides, arts and crafts vendors, food vendors, and live entertainment on the gazebo stage beginning at 11 am, with a Hot Dog Eating Contest at noon! Starting at 4 pm, there will be live music on the Bayfront Stage, featuring regional bands. The festivities will culminate with the fireworks show over Pensacola Bay, synchronized with music broadcasted on Cat Country FM 98.7. Admission is free. For more information, call 850.434.1234. Independence Day Fireworks July 4 This fireworks display, starting at 9 pm, takes place over Santa Rosa Sound, just offshore from Quietwater Beach. The best viewing spots are from the Portofino Boardwalk or Quietwater Beach. Admission is free. For more information, call 850.932.1500. Pensacola Beach Air Show July 12-13 The civilian air show will feature 24 planes and a Saturday night concert. The shows will feature jets along with OTTO, the performing helicopter. Red Star and the Dragon, two warbird jets, perform a good and evil dogfight show. Others acts will include Skip Stewart flying aerobatics in a bi-plane; Kevin Coleman performing in a one-of-a-kind Extra 300SHP, considered one of the highest performance airplanes in the world; Gary Ward performing in a high-energy monoplane; and Lima Lima, a six-aircraft, civilian formation aerobatic team. Atlanta-based R&B group The Tams will perform a Bands on the Beach-like concert at 7 pm in the Gulfside Pavilion on Casino Beach. Admission is free, but there is a $1 toll bridge to access the viewing area. For more information, call 850.932.1500.
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pensacola seen ...at Hangout Fest
Kelly Blackwell & Chris Brown
Leah Guidry & Tyler Frey
Jonathan Parrish
Ayinde Jahi
Eric Ullman, Sterling Pridgeon, Hope Herrera & Alex Castillo
Julie Rhames & Courtney McDonald
...Pensacolaâ&#x20AC;&#x2122;s Sister City Delegation
Andrew Sigle, Michael Kavanaugh, James Morrison, Alicia Austin & Aaron Benoit
Malcolm Ballinger, Innes Richards, Nan Harper, Laverne Baker, Amelia Asmar, Wylie Hogeman
...at the reveal of the Downtown Crowd Winning Cover for the June issue
Jahna Jacobson, Alexandria Gjurasic
Ghislaine Andrews, Tama Vaughn
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Dave Woodward, Louisette Woodward
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Downtown Crowd DTC Downtown Crowd DTC Downtown Crowd DTC Downtown Crowd DTC Downtown Crowd DTC Downtown Crowd DTC Downtown Crowd DTC Downtown Crowd DTC www.downtowncrowd.com
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16 Via DeLuna 800-934-3301 • 850-934-3300 day ysinnpensacolabeac s ch.com h
850-932-9314 • Hiighpointe.com
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