Seasons - Summer/Fall 2019

“A Season For Everything”

AUGUST 2019

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SHAWNEE STATE PARK: A RELAXING GETAWAY

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B-LINE TO KENTUCKY'S BOURBON COUNTRY

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A VISIT TO AMISH COUNTRY IN ADAMS COUNTY

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NOW SHOWING: THE VENUE AT LAKE GRANT

The Wheat Ridge Amish Community

in Adams County

Supplement to the Clermont Sun, Ledger Independent, News Democrat, People’s Defender and Ripley Bee

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Contents

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A SEASON TO SAVOR...

PRESERVING SUMMER

SHAWNEE STATE PARK

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KITCHEN DATE

B-LINE TO KENTUCKY'S BOURBON COUNTRY

THE WHEAT RIDGE AMISH COMMUNITY

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NECESSITIES FOR YOUR NEXT ROAD TRIP

HOME FOR FALL

THE VENUE AT LAKE GRANT

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COFFEE BREAK

ROAD TRIP TO FINDLAY MARKET

FALL OFF THE BONE!

Best Brands • Best selection • Best Prices

LIVING AT IT

BEST!

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On the

An Amish buggy makes its way through the old Harshaville Covered Bridge in Adams County, Ohio

COVER

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Cover photo by Tom Cross

Freelance outdoor writer & photographer, 40-year outdoor columnist for The People’s Defender newspaper, Ohio Outdoor News & North American Whitetail, book author “Fishing Ohio.” Producer of the Adams County Visitor & Community Guide, Executive Director of the Adams County Travel & Visitors Bureau.

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“A Seas

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SHAWN EE A RELAX STATE PARK : ING GET AWAY

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B-LINE TO BOURBO KENTUCKY'S N COUN TY

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A VISIT TO COUNTRY AMISH COUNTY IN ADAMS

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NOW SHO VENUE WING: THE AT LAK E GRAN T

The W h Amish eat Ridge C in Adamommunity sC

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Supple ment News De to the Clerm ont mocra t, People Sun, Led ger Ind ’s Defen epende der and nt, Ripley Bee

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Seasons, a unique regional lifestyle magazine, is published six times a year and features content that reflects and compliments each season.

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Clermont Sun, Clemont County - 513.732.2511 News Democrat & Riply Bee, Brown County - 937.444.3441 People’s Defender, Adams County - 937.544.2391 Ledger Independent, Maysville, KY - 606.564.9091 Ohio Regional Publisher - Tony Adams Kentucky Publisher - Rod Baker Regional Sales Director - Pamela Stricker pstricker@cmpapers.com Director of Operations & Advertising - Jennifer Marshall jmarshall@cmpapers.com Sales Team Teresa Arn, Angela Allen, Kayce Cahall, Kim Moore, Terry Rigdon, Angie Rushmeyer, Kent Staten Graphics Team Frances Pope, Jamie Schubert, Tammy Newberry, Cristal Graham, Melody Evans Banking has never been easier or more convenient. Make deposits, check balances, transfer funds, pay bills and more, all from your smartphone or tablet. It’s like having a bank in the palm of your hand! Using Citizens Deposit Bank’s banking is easy! To sign up, simply download the app and log on using your online banking credentials. 24/7 banking convenience any time…anywhere.

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A Season to Savor...

T

he “pop” of the lids on those jars after they have been filled with harvest from our very own garden never ceases to bring a satisfied smile to my face. To think that what began with a seed buried in dirt grew into a plant that bore fruit that I could actually preserve!

Bringing out that jar this winter will be such a welcome addition to the meal. We will savor the flavor and be especially grateful that we are getting to relive a taste of summer grown right here in Southern Ohio. The delay of gratification truly worth the wait.

Gathering the fresh produce around here throughout the summer months is a blessing that many climates cannot offer. The record-setting rainfall may have delayed some of the ripened produce but it did finally come forth and has not disappointed.

We have feasted on tomatoes, green beans, peppers, lettuce, spinach, radishes... and, oh yeah... did I say tomatoes? I don’t think you can beat a summer meal of fresh sweet corn, green beans and sliced tomatoes. Ahhh... food of the gods. But alas, all good things must come to an end and the seasons march on. So, we say a fond farewell to summer as we bid welcome to fall in this Ohio Valley... my favorite season!

So it is with the seasons of our lives... the circle of life continues.

There’s the springtime of our lives when we were young... a time of experiencing many “firsts” in our life. First love. First car. First child. We are in a season of growth, in a season that nurtures and prepares us the heat of the next season.

In the summer of our lives we are working

hard to prepare for a bountiful harvest.

We nurture family. We water relationships.

The heat of summer can be a challenging season for us physically but also challenging our emotional stability, our peace. Our efforts to produce the beautiful garden we intended is sometimes thwarted by drought, by heat, by too much rain. But we grow from the fire of summer.

We mature. We develop.

In the fall of our lives, we take in the fruits of our labor. We dote on elderly parents and spoil grandchildren. We offer the wisdom we have gleaned from what we experienced in spring and summer. The days, the years of hard work now provide a harvest of friendships, of abundance. We are a reflection of the seeds we have sown and scattered. It’s a season of pause, of reflection, of enjoying the harvest. We are getting prepared for the inevitable approaching winter season of our lives.

Our winter season can be long, even harsh. But the winter is a time that the roots of trees extend themselves deep into the earth and regenerate for the coming spring. The beauty of winter can inspire and feed our souls. Our winter can be what helps to shape spring for others in our lives.

I’m grateful that God created seasons. I appreciate the changes they bring. I do love to visit other climates but this part of the country is special with its distinct seasons. So, let’s embrace the season of life we are in. Let’s drink in the beauty and know that it is only going to last for a season.

Savor the offerings of the summer season.

And take time to embrace the coming fall.

Because there’s a season for everything, for every purpose under heaven.

And here’s a recipe my friend, Colleen Ferguson, shared with me and it’s so good! Something else to savor!

Zucchini Bars INGREDIENTS • 3 eggs • 1 tsp. salt • 1 ½ cups sugar • 1 cup oil • 2 cups shredded zucchini • 2 cups flour • ¼ tsp. baking powder • 2 tsp. soda • 1 tsp. cinnamon • 1 tsp. vanilla DIRECTIONS Drain liquid off zucchini, mix ingredients and spread on greased large cookie sheet.

Bake 15 minutes at 350 degrees.

[

FROSTING • 3 oz. cream cheese • ½ cup cutter • 2 cups powdered sugar • 1 tsp. vanilla Mix till smooth, spread on cooled bars. The cookie sheet I use is 17” by 12” and I baked the bars for 20 minutes.

I have also made it in mini muffin tins.

Just have to reduce the time by about 5 minutes. Enjoy!

]

Pamela Stricker is the Regional Sales Director for MCM/Champion Media in Ohio.

Contact her at pstricker@cmpapers.com.

Preserving Summer The end of summer means harvest time. It’s also the start of tailgating season for lots of folks. So I’m covering both bases with these family favorites.

Freezer bread and butter pickles are easy enough for the little ones to help.

And for that over-abundant crop of zucchini, try the yummy and quick to make zucchini pineapple jam.

No canning involved!

For the tailgating crowd, nothing beats homemade barbecue served with a side of slaw and, of course, freezer pickles. Pack along a tin of peanut butter cookies (yes, they’re gluten free!) and you’ve got a tailgate feast.

Zucchini Pineapple Jam Notice the range in sugar. You may not need all of it, so taste as you go. A nonstick pan is best for this. Use your favorite flavor of jello.

INGREDIENTS • 6 cups grated zucchini, skin left on or peeled • 1 cup water • 4-5 cups sugar • 20 oz. crushed pineapple in juice or syrup • Large box, 6 oz., jello: try peach, lemon or strawberry DIRECTIONS Boil zucchini in water for 5 minutes. Drain very well and return to pan, then add sugar and pineapple. Boil 10 minutes, stirring frequently so it doesn’t stick.

Remove from heat and stir in jello. Cool, spoon into jars and refrigerate.

Freezer Bread & Butter Pickles The right mix of sweet and tangy flavors and a whole lot of crunch! My sister, Sonia, gave me this recipe years ago.

INGREDIENTS • 2 quarts thinly sliced cucumbers • 1 sweet onion, thinly sliced • 1 bell pepper, chopped (optional) • 2 carrots, shredded (optional) • 3 tablespoons salt • 1 tablespoon celery seed • 2 teaspoons mustard seed • 1 ½ cups cider vinegar, 5% acid • 3 cups sugar DIRECTIONS Combine cucumbers, onion, pepper and carrots. Stir in salt, celery and mustard seed. Mix vinegar and sugar together. Pour over cucumber mixture. Stir to combine. Sugar will not dissolve all the way. Cover and refrigerate three days, stirring each day.

This allows sugar to dissolve completely. Leaving 1” headspace, pack in freezable containers, making sure the pickles are covered in juice. Seal and freeze up to six months. Tip: Add a couple teaspoons pickling spice for an added “kick.”

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[

Rita Heikenfeld is an herbalist, educator, media personality, food journalist and author. Her website abouteating.com reaches people who share their tips, thoughts, recipes and memories. She lives on a little patch of heaven in Clermont County with her family.

] August 2019

Slow Cooker Root Beer Pork BBQ

Gluten-Free Peanut Butter Cookies If you want, put a chocolate kiss on top of the cookies as soon as they come out of the oven.

INGREDIENTS • 1 cup peanut butter • 1 cup granulated Splenda or equivalent • 1 large egg • 1 tsp. baking soda

INGREDIENTS • 3-4 pounds fresh pork shoulder butt roast • Up to 2 Tbsp. barbecue seasoning • 12 oz. root beer, not sugar free • 18 oz. barbecue sauce DIRECTIONS Spray slow cooker. Add roast, root beer and seasoning. Cook, covered, on low 8-10 hours or until meat is tender. Remove meat and set aside cooking juices. Shred meat with 2 forks and put back in slow cooker. Stir in barbecue sauce and cook until heated through, about 30 minutes. If necessary, add a little of the cooking juices.

Day trips to festivals in the fall usually result in a trunk full of autumn fruit and vegetables from farmers’ markets and farm stands along the way.

I add them to my own abundant harvest and will spend a day in the kitchen “putting foods by.” The aroma of slow cooked apple butter mingles with the sharp tang of a special spicy sauce for candied jalapeno peppers. Jars of concord grape jelly are stored in my antique pie safe and make just the best spread for English muffins. The bonus is that these recipes make memorable gifts for the holidays!

August 2019

DIRECTIONS Preheat oven to 350 and spray baking sheets. Beat everything together well. It will look sticky. That’s OK. Roll into small balls and put 1” apart on baking sheets. Flatten with fork in crosshatch pattern.

Bake about 10-11 minutes. Don’t overbake. They will continue to bake as they cool on the cookie sheet.

Tomato Jam Trendy restaurants now have this on their menu. Delicious dolloped on a cracker or on sandwiches. I used a variety of tomatoes from the garden. Makes 3 pints.

INGREDIENTS • 5 pounds tomatoes, cored and finely chopped • 3 ½ cups sugar • ½ cup lemon juice • 2 teaspoons grated peeled fresh ginger or ginger paste • 1 teaspoon cinnamon • ½ teaspoon ground cloves • 2-3 teaspoons salt • 1-3 teaspoons red pepper flakes DIRECTIONS Bring all ingredients to a boil over high heat and let it cook down just a little. Place in sprayed slow cooker on low and cook, uncovered, until jammy consistency, up to 8 hours. This jam keeps at least 6 months in the refrigerator. To store in pantry up to a year, process in boiling water bath 20 minutes.

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Easy Concord Grape Jelly No source for fresh concord grapes to make jelly? No worries. Substitute unsweetened bottled grape juice for fresh and you’ve got a beautiful, tasty jelly.

INGREDIENTS • Glass jelly jars with new lids and seals • 3 cups unsweetened bottled grape juice • 2 tablespoons lemon juice • 1 box powdered pectin • 4 ½ cups sugar DIRECTIONS Place lids and seals in a pan of hot water. Don’t let it boil, just keep them hot. Sterilize jars in dishwasher and keep hot. Combine juice and pectin in large pan. Bring to a boil over high heat. Add sugar all at once, stir till dissolved, then return to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle hot jelly into hot jars leaving ¼” headspace. Seal and turn upside down for 5 minutes. That kills any bacteria lingering on the lid. Store in pantry up to 6 months or so.

Candied Jalapeño Peppers / Cowboy Candy Makes about 9 half pints. Put a bowl alongside a sandwich platter.

Watch the peppers disappear!

INGREDIENTS • 3 pounds jalapenos • 2 cups cider vinegar 5% acid • 6 cups sugar • ½ teaspoon turmeric • ½-¾ teaspoon celery seed • 2-3 teaspoons garlic powder DIRECTIONS Wearing gloves, remove stems (and seeds if you want) from peppers. Slice into 1/8-¼ inch rounds.

Set aside. Bring everything else to a boil. Reduce heat and simmer 5 minutes. Add pepper slices and simmer 4 minutes. Use a slotted spoon to put peppers into hot canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the syrup and bring to a full boil. Boil for 6 minutes. Pour boiling syrup into the jars over jalapenos. Insert a knife into the bottom of the jar and turn it a couple of times to release any trapped pockets of air. Adjust level of syrup if necessary. Wipe top and sides of rims with clean, wet cloth. Screw on 2 piece caps and lids. Process in boiling water bath: 10 minutes for 4 or 8 oz. jars. Remove jars. Leave them to cool, undisturbed, for 24 hours. Store in pantry up to a year. Don’t want to canned peppers? Just store in refrigerator for several months. Or freeze up to 6 months.

Slow Cooker Apple Butter Better than anything store bought. Makes about 6 cups.

INGREDIENTS • 5 pounds apples, peeled if you like, cored and cut up • ¼ cup lemon juice • 2-3 cups apple cider • Sugar and spices: see information below (You can make without sugar if you like or use a substitute) DIRECTIONS Combine apples with lemon juice and 2 cups cider in large nonstick pan. Cover and cook until apples are soft, about 30 minutes. If necessary, add more cider if apples look like they are starting to stick. Stir every once in a while. Puree apples until smooth. Add sugar

and spices. Start by adding 1 cup sugar or honey, taste and add more if you like. For spices, start by adding 1 tablespoon cinnamon, ½ teaspoon allspice and ½ teaspoon cloves. Taste and add more if you like. Cook again, this time in a sprayed slow cooker, uncovered, on low, stirring every few hours until cooked down to a very thick puree, just like apple butter that you buy.

You’ll see a change in volume and texture when it’s done. Place into jars and cool before sealing.

Store in refrigerator for several months or up to 6 months in the freezer. Apple butter can be processed for 15 minutes in a boiling water bath and stored in the pantry up to a year.

TIP: Use a combination of apples if you can, some sweet, some tart. The only one I’d steer clear of is red delicious since the flavor doesn’t carry through.

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Recipes from our readers Thanks to those that submitted recipes. If you have recipes you would like to share, please email to: recipes@cmpapers.com

Mommy’s Lasagne

Creamy Velveeta Cheese Potato Soup

INGREDIENTS • 1 lb. Italian Sausage (I use Bob Evans) • 1 clove garlic, minced (I usually use dried garlic) • 1 Tbsp whole basil (I use crushed) • 1 lb. can tomatoes (either cut up the whole tomatoes, use crushed, or use diced) • 2 - 6 oz. cans tomato paste • 8 lasagna noodles (if using a 13x9 pan - if larger pan, may need 10 noodles) • 2 eggs • 2 containers (3 cups) Ricotta cheese • ½ cup grated Parmesan or Romano cheese (I use the mixed) • 2 Tbsp parsley flakes • ½ teaspoon pepper • 2 - 6 oz. package mozzarella cheese

INGREDIENTS • 3 lbs of Idaho Potatoes, peeled and cubed into small pieces • 1 large Vidalia onion, chopped very fine (if chopped fine it kind of melts into the soup and give it a nice texture) • 1 ½ stalks of celery, cop fine • 1 can of Carnation evaporated milk • Instant potatoes, about 2-3 cups, or more if desired • 12 oz. of Velveeta cheese • Salt and pepper to taste

DIRECTIONS Preheat oven 375º degrees. Brown meat, drain. Add next 5 ingredients and 1 cup water.

Simmer, covered, 15 min stirring often. Cook noodles per package directions. Drain. Beat eggs; add remaining ingredients, EXCEPT mozzarella. Layer ½ the noodles in a 13x9 pan; spread ½ the Ricotta filling; top with ½ the mozzarella cheese and top that with ½ the meat sauce.

Repeat. Bake 375º for 30 min (can make ahead and refrigerate - then bake 45 min). Let stand 10 min before serving. Serves 8 - 10 people.

Delores Baker from Maysville, KY

Summer Punch INGREDIENTS • 1 cup Country Time Lemonade • 3 cups cold water

Marsha Wells from Flemingsburg, KY • 1 - 46 oz. Pineapple Juice • 2 - 10 oz. cans Sprite Mix, chill and enjoy!

Eva’s Pineapple Delight DIRECTIONS Drain and cut up 1 can of sliced pineapple reserving pineapple juice. Set aside. Mix together 3 eggs beaten, 3 tablespoons flour, 1 cup sugar, a pinch of salt, juice from pineapple, and ½ stick of butter. Cook until thick.

Add cut up pineapple, nuts and 2 cups miniature marshmallows. Chill well and serve.

Patricia Kramer from Georgetown, OH

DIRECTIONS Start with a large pot. Cover the potatoes, onions and celery with water. Add enough water so there will be room for the potato mixture to boil nicely. You will also want

this for your soup base. Cover the pot but vent it well. Boil together until potatoes are tender. After they start to boil, it usually about 10 minutes or so. Do not drain...

Uncover pot, and reduce heat to low. Add instant potatoes a little at a time so it will not clump. Stir till smooth. This will thicken your soup to the desired consistency.

Stir in the milk. Add the cheese in small chunks. Stir till smooth.

Cover and leave on low heat till cheese has melted completely, about 5 minutes. Stir occasionally.

Add salt and pepper to taste. If you also want regular potato soup take half out before you add the cheese.

Teresa Abbott from Aberdeen, OH

SHAWNEE STATE PARK A relaxing vacation getaway that’s not so far away

A view of Turkey Creek Lake and its surrounding hills from the Shawnee State Park Lodge

BY WADE LINVILLE

I

t’s not every year my wife and I get the chance to take a summer vacation together, busy work schedules and duties on the farm make it hard to find the time. When the opportunities did come, we made our son and daughter clear their schedules for a long trip down south.

Gatlinburg, Tennessee has been among our favorite summer vacation destinations, a place that always reminds us of how great it is to spend time with family away from home.

This summer looked promising! My wife and I had a bit of vacation time to use, and as soon as the calendar hit March, she began to make plans.

Two to three times a day she would

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say, “My vacation days are June 10th through the 15th,” reminding me constantly to put in my vacation request at work so we could spend the week together. She was so excited about her entire week off, sometimes she would dance around the house singing “I get a week off” while she grinned from ear to ear.

Our son and daughter, now in their early 20’s, were busy with their jobs and could not take the time off work.

So, for the first time in 20 years my wife and I would be going on vacation by ourselves, just the two of us.

For over a month we debated on where to go for our June vacation.

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We didn’t want to spend the entire week away from home, as the duties around the farm continue to build while you’re away, so we began to look for vacation destinations not so far away. It’s just the two of us going, and we always find ways to keep ourselves entertained.

We then decided to back away from our online search and think about it for a minute. What do we both like to do? Where is there a place that we can relax together? And is there somewhere close enough to avoid hours of driving that could have been spent doing something much more enjoyable?

We both love to hike, swim, and fish.

August 2019

A late evening view of the Shawnee State Park Lodge

We’re also nature lovers who find the woods most relaxing.

As the sports editor at the Brown County Press, I often receive press releases from the Ohio Division of National Resources relating to what they have to offer at Ohio’s state parks. So, the search of Ohio’s state parks began.

We had camped at Hocking Hills a few years back, so we marked that off the list.

Our daughter once worked at the Shawnee State Park Lodge and always spoke of how beautiful it is, so it didn’t take long for my wife to go online and book our reservation at August 2019

the Shawnee Lodge, a process that was quick and surprisingly easy on the wallet.

second floor and headed out to hike some of the trails of Shawnee State Park.

The day had finally arrived! After packing a small luggage, a cooler, and a few fishing poles (much easier than packing for a trip to Tennessee), we headed off to the Shawnee State Park down state Route 125 toward Scioto County.

Never did we tackle any trail more than five miles long, but instead we walked as many trails less than five miles as we possibly could, and there were plenty.

Upon arrival at the Shawnee Lodge, it was love at first sight. We entered the lovely entrance of the lodge, which was nestled atop a hill surrounded by the nature of Shawnee State Forest.

We checked into our room on the

It wasn’t far down the first trail that we recognized the vast variety of natural beauty Shawnee State Park has to offer.

No worries of unwanted cell phone calls, because service could hardly be found on any trail we chose to journey down.

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hills as far as the eye could see.

Shawnee State Park’s Turkey Creek Lake and Roosevelt Lake offer many fun outdoor activities that include fishing, swimming, canoeing, and kayaking.

Following our swim, we ventured back to our room for a change of clothes and headed to the restaurant located inside the lodge. From our seat in the restaurant, we could look out the windows and enjoy a distant view of Turkey Creek Lake and its surrounding hills as we ate. Our dinner was fabulous, and on a full stomach we felt a bit like teenagers again, so we made our way to the lodge’s arcade room. My wife is a pro at the claw games, and on her first try she won a stuffed animal.

The hike earlier on made me think about hunting, so I threw quarter after quarter into the buck hunter arcade game.

Two miles into our first hike, my wife and I stopped to admire an impressive tree that has stood to witness hundreds of years of history. Below were brightly colored mushrooms that seemed to glow under a beam of sunlight that found an opening through the thick canopy of leaves overhead. The only sounds to be heard were the chirps of birds and the trickling of water from a nearby stream. For us, it was paradise. We remained in that spot for several minutes, enjoying the scenery with our arms around each other.

I make my way to Lookout Point while hiking one of the short trails at Shawnee State Park in June.

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After completing our first trail hike, we were already talking about how Shawnee State Park will from now on be among the top choices on our list of nearby vacation getaways.

We arrived back at the lodge and decided it was time for a swim. At the pool area had an impressive view with a gazebo where you could enjoy a relaxing view of Turkey Creek Lake that was surrounded by T R AV E L

As soon as we opened our eyes the next morning, all we could thinking about was hiking. We started early and hiked nearly every short trail we could find at Shawnee State Park, even walking some mountain bike trails. Each trail offered a unique outdoor experience and remarkable wildlife scenery.

To cap off our vacation stay at Shawnee State Park we fished awhile in Turkey Creek Lake.

We hiked until our legs were tight and fished without a single bite, but we had the time of our lives during our trip to Shawnee State Park.

If you’re the outdoor type like my wife and I, plan a trip to Shawnee State Park for your next short vacation.

[

Wade Linville is the Sports Editor of the Brown County Press, the News Democrat and the Ripley Bee.

]

August 2019

Doc’s Broccoli Slaw

by Sherry Mitchell On the banks of White Oak Creek we attended a summer time picnic. The host’s doctor friend brought this tasty dish. I asked for the recipe and he obliged me. Hence the name! Crunchy and yummy.

INGREDIENTS • 1 Bag of slaw mix • 1 bunch of fresh broccoli diced very small • 1 small diced red onion • ½ cup raisins • ½ lb. cooked, crumbled bacon • 1 jar Marzetti slaw dressing • Optional ½ cup nuts or sunflower seeds INSTRUCTIONS Put all in a large bowl and mix. Refrigerate until ready to serve.

NOTE: For ease of preparation buy the real bacon bits in the bottle. Then you can quickly put this dish together and head over to the celebration with a dish they won’t soon forget.

11th Annual Wheat Ridge Olde Thyme Herb Fair & Harvest Celebration

Located in the heart of the Wheat Ridge Amish community.

817 Tater Ridge Road • West Union, Ohio • 45693

Friday thru Sunday October 11th, 12th, 13th, 2019 10am - 5pm Enjoy the fall harvest along with 150+ artisans, craftspeople, antiques, fall harvest decorations, herbs and herbal products, locally produced and from-scratch foods, and shooting the pumpkin cannon.

For more information and booth rental, call Kim Erwin at 937-544-8252 or visit www.wheatridgeherbfestivals.com

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“Kitchen” Date...

A recipe for a fun-filled memory

by Sherry Mitchell Kids of all ages can enjoy a “kitchen” date! I did this recently with my two granddaughters, Avah Mitchell, 10; and Savannah Mitchell, 4.

First, we decided on our recipes and listed all the ingredients we would need. Together, we went shopping and they checked off the list as we filled our cart. We used the self-checkout and I found out they were a lot better at this than me.

Then we headed back to the kitchen to make our memories.

After all, it wasn’t so much about making cupcakes as it was creating a cherished time with my girls. Helping little hands and minds learn to follow a recipe, decipher measurements, stir, mix, separate eggs was priceless.

And it’s okay to let them do it wrong. It will happen and that’s how we all learn, right? Practice makes perfect!

Long after the cupcakes are devoured, the memories of the time you shared will linger on.

Watermelon Cupcakes INGREDIENTS • 1 White cake mix • 1 Can white frosting • Green and Red food coloring • Mini chocolate chips • ½ teaspoon watermelon Kool-Aid • Cupcake liners DIRECTIONS Follow the box mix for a white cake. Add green food coloring as desired. We used at least 12 drops for ours so the green matched the watermelon rind!

Bake cupcakes per the box direction.

For the icing add red food coloring until it matches the flesh of the watermelon. We used 6. Add ½ teaspoon of watermelon flavored Kool-Aid. Mix well. Then swirl it on all pretty like with an icing gun or simply nip the corner of a small bagging. Pile it on. (2 cans of icing would be best I’ve decided.)

Add miniature chocolate chips to mimic the once upon a time seeds. Tell them about spitting them as kids. Be patient. Little hands and minds are learning. Afterwards, sit on the front porch and delight together in your masterpiece!

Avah and Savannah are pretty pleased with the watermelon cupcakes they created with Grammaw Sherry.

We made more fun with this Watermelon-Cooler!

Watermelon Cooler DIRECTIONS Make a pitcher of Watermelon Kool-Aid using only 3 quarts of water so it’s more flavorful.

Add one-cup sugar. Bring out a pretty clear glass from the cupboard. Fill it with loads of ice cubes. On top, add one drop of green food coloring. Decorate with a slice of watermelon on the side of the glass for a pretty look. And a lovely straw, of course. And there you have a fun kids’ drink after your cupcakes! You can get creative and use any of the Kool-Aid flavors. And, should you want to turn this into an adult beverage, add a dash of clear spirits. Enjoy!

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Maysville, B-Line northern Kentucky entrance to bourbon country

BY MARY ANN KEARNS mkearns@cmpapers.com

K

entucky is home to four million people.

In comparison, there are about eight million barrels of bourbon aging in the commonwealth where 95 percent of the nation’s bourbon is produced.

Cashing in on bourbon’s revived popularity, Kentucky’s Bourbon Trail has become a well-known tourist destination but the B-Line is just beginning to find its place in the world of bourbon and tourism.

There’s no denying it — coal may have once been king of the Bluegrass but today, that title belongs to bourbon.

The B-Line, launched in February 2018, is Northern Kentucky’s answer to the Bourbon Trail, which hosts more than 1 million visitors each year, said Julie Kirkpatrick, vice president of Sales and

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Marketing for meetNKY, the group behind the B-Line. Maysville is the Southern gateway to the B-Line.

While the Bourbon Trail plays into the heritage of bourbon through major distilleries like Jim Beam and Maker’s Mark, the B-Line highlight’s the rise of craft distilleries that include the Old Pogue Distillery in Maysville.

The B-Line was born from an excursion by John Stanton to Frankfort to explore ways of boosting tourism in Northern Kentucky. Stanton, director of External Affairs at Kenton County, said he eventually landed at the cabinet overseeing tourism where he was advised he needed to put “more Kentucky in Northern Kentucky.”

From that comment, came the idea to capitalize on bourbon tourism, one of the fastest growing segments of tourism in the nation. The concept took off with the Ohio River as the crossing point into Bourbon country — the B-Line.

Stanton said every conversation he had concerning the concept turned to Maysville as the most asked

about topic. Limestone, as Maysville was once known, is arguably where the bourbon story began and was the starting point for shipments of bourbon to ports north and south.

Those who embark on The B-Line can get a free passport at any participating stop and get ready to “find your sipping point” in northern Kentucky, designated an “Official Gateway to the Kentucky Bourbon Trail” by the Kentucky Distillers’ Association in 2017.

According to the B-Line’s website, in order to earn a spot on The B-Line, restaurants must maintain a collection of at least 50 different types of bourbon on its bar menu.

In addition to the Pogue Distillery and Chandler’s on Market restaurant, both in Maysville, other venues on the B-Line include New Riff Distilling, Boone County Distilling, Neeley Family Distillery, Old Kentucky Bourbon Bar, Prohibition Bourbon Bar at Newberry Bros. Coffee, The Globe, Bourbon Haus 1841, Wiseguy Lounge (inside Goodfellas Pizzeria), Bouquet Restaurant, Tousey House Tavern, Purple Poulet and Coppin’s at Hotel Covington.

time to the 1791 Whisky Tax Act Rebellion; the heyday of bourbon making in Mason County; the “long thirst” of Prohibition; and the rebirth of an original Kentucky bourbon, Old Pogue Master’s Select Bourbon.

The building’s first floor is dedicated to the Old Pogue Experience, showcasing the Pogue family history in the bourbon industry, along with Maysville and Mason County’s distilling history.

Visitors, especially those traveling the B-Line Bourbon Trail along northern Kentucky, will enjoy viewing early bourbon-related historical exhibits and viewing many of the Pogue Distillery artifacts.

Bourbon tastings are also available.

The Pogue Experience is open Tuesday to Saturday, 11 a.m.-3 p.m. For tickets visit KYGMC at 215 Sutton Street, Downtown Maysville. For additional information phone 606-564-5865.

Due to increased demand, the Old Pogue Distillery completed a capacity expansion in Summer 2018.

According to its website, tours at the Old Pogue Distillery are complimentary, typically held at 11 a.m. and 2 p.m., Thursday through Saturday, last about 45 minutes, include a tasting of bourbon and rye, and a visit to the historic Pogue Family home.

Retail purchases are available after tours conclude.

The Pogue Family and the Kentucky Gateway Museum Center have partnered to present the Old Pogue Experience at the Limestone Building on the museum’s campus on Sutton Street.

A visit to the Old Pogue Experience at the Kentucky Gateway Museum Center will take visitors back in

[

Fifth-generation distiller John Pogue said he has been charged by his family “to make more Bourbon than I ever have in my life.”

The distillery distributes its Old Pogue Master’s Select Kentucky Straight Bourbon Whisky and Old Maysville Club Bottled-in-Bond Kentucky Straight Rye Malt Whisky in five states.

]

Mary Ann Kearns is the editor of The Ledger Independent newspaper, a daily in Maysville, Ky. She began her career as a newspaper reporter and moved into the editor’s office in 2001.

She is an award winning journalist and was a recipient of the 2011 Lee President's Award for a series on drug addiction.

She has claimed numerous Kentucky Press Association awards in categories ranging from breaking news to editorials.

She and her husband make their home in Augusta where she is a member of the board of Augusta College Echo Hall Association, a group dedicated to preserving historic Echo Hall, and the Augusta Independent Education Association. They are parents to three boys and grandparents to three.

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The

WHEAT RIDGE AMISH COMMUNITY in Adams County

BY TOM CROSS

T

he Amish Community on Wheat Ridge began its humble roots in 1976 when seven families, looking for a fresh start, relocated from Melroy, Indiana to Adams County because land was affordable and available. The late Bill Lafferty of West Union who visited the Amish harness shops in Melroy, spoke favorably of the area. When the first Amish finally settled in Adams County it was noted many were at first hog farmers.

Over time the Wheat Ridge Amish gradually

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evolved from a farming community into a merchant, industrial, and service community that now boast nearly 100 Amish households.

Several factors have contributed to the prosperity of the Wheat Ridge Amish Community in those early years; the close proximately St. Rt. 32, the old Cedar Works factory, good cooking and self determination.

Over 30 years ago Roy Keim pulled a buggy under a shade tree on the newly completed St. Rt. 32 August 2019

Buggies parked and the horses await the end of the auction

Hitching up a team of horses

Appalachian Highway to sell homemade bread and bakery products his wife and daughters had prepared the evening before. Miller’s Bakery & Furniture started out as a small kitchen bakery catering to tourist and locals that were attracted to an old fashion Amish bakery and their quaint horse and buggy transportation. Roy Raber started a small shoe repair on Murphin Ridge Road, and soon Amish lumber mills started operating and several Amish families found profitable enterprises in building bird houses for the new Cedar Works plant that opened near Peebles. The Wheat Ridge Amish Community saw substantial growth during the 1980’s and 1990’s, so too did their various industries and businesses.

Quilts offered for bidding at the Wheat Ridge Amish School Auction

The Wheat Ridge Amish community now has four parochial schools, teaching approximately 40 to 60 students each.

Today’s Amish Community is no different from those early days in the late 1970’s when the sound of horse and buggy’s clip-clop on the pavement was heard and school children pushed scooters and commanded the reins of small buggy’s guiding them to one room school houses where baseball is still the preferred sport. Clothes are still dried on backyard clotheslines and women still wear white sun bonnets and tend to large, perfectly manicured family gardens that are the envy of all who pass.

Travelers to Wheat Ridge still have to navigate August 2019

Preparing baked goods

Taking bid at the Wheat Ridge Amish School Auction Supper

narrow, winding uphill roads, perhaps a covered bridge if coming in from the west, all the while keeping a sharp eye out for horse and buggy’s, and bicycles both adults and children ride. Once atop the ridge the beauty is evident as the rural surroundings haven’t changed much.

At the Wheat Ridge Amish Community shoes can be repaired, a buggy can be fixed, furniture made, signs painted, and horses can be purchased or traded. Amish tradesmen stand ready to replace a roof or construct a house or barn, or design handcrafted kitchen cabinets built to specs. Building supplies, rough lumber, and fresh farm produce and bakery products are all available and occasionally a hand made Amish quilt can be had at auctions to benefit local Amish schools. On Wheat Ridge the slower pace of life is plainly evident; a way of life that moves at a buggy’s pace.

Headed home August 2019

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Necessities for your next road trip

T

he travel industry is big business, annually generating hundreds of billions of dollars for businesses that cater to people who love flying the friendly skies and hitting the open road. Though many people might envision vacationers as international jetsetters, the U.S. Travel Association notes that four out of five domestic trips are taken for leisure purposes, proving that people with a love of travel need not book flights to indulge their wanderlust. Road trips make for fun excursions, and such trips can stay fun if drivers prepare themselves for any potential obstacles while out on the road.

»

»

The National Travel and Tourism Office of the U.S. Department of Commerce notes that rural sightseeing is the fifth most popular leisure travel activity among domestic travelers in the United States. Travel aficionados who want to experience such sights for themselves should not forget the following necessities before embarking on their next road trip.

Food: Rural countrysides might be idyllic, but such areas may not provide travelers with any dining options, so be sure to pack meals for everyone in the car if you plan to head far out into the country. Stopping along the way

to enjoy a picnic can make the trip more enjoyable. If you plan to visit a less remote rural area with dining options, then some snacks might suffice. Pack nongreasy foods that won’t crumble, like carrots or grapes, so you don’t make a mess in the car. »

»

Comforts of home: Drivers may not need any comforts of home on road trips, but passengers, especially children, might.

Blankets, pillows and toys for the kids can make long drives more comfortable for youngsters, while adult passengers who may want to nap on the way to and from the countryside will no doubt appreciate a pillow to make the car more comfortable.

Printed directions: Thanks to smartphones and GPS systems, the days of printing directions are largely a thing of the past.

But signals from cell towers may not be strong in remote locations, prompting drivers to get lost until they can reestablish a signal. Printed directions to predetermined destinations can help drivers avoid getting lost. Drivers without certain destinations in mind should pack local maps so they can pull over and find out where they are if their cell network connections suddenly disappear.

»

First aid kit: A basic first aid kit that includes bandages, antibacterial cream, pain relievers, and medicine that treats motion sickness can help passengers who become ill or hurt themselves while on the trip. Jot down the addresses of hospitals or doctors’ offices near your destination and along your route and place this list inside your first aid kit just in case someone needs medical attention.

»

Automotive supplies: Before embarking on a road trip, drivers should always take their vehicles to a mechanic for tuneups. But even vehicles that are tuned up and inspected can break down, so make sure you have road flares, flashlights, fresh batteries, jumper cables, and a spare tire in the trunk just in case your car does break down.

Home for Fall

BY SHERI MITCHELL

I

love summer and I always feel a little sad to see it go, but Fall is my favorite time of the year! The crisp nights and low humidity days with brilliant blue skies that complement the changing leaves is just perfect. I look forward to apple picking and pumpkin selection at the always festive A&M orchard with the upcoming holidays right around the corner. In preparation of that special time there are some easy changes you can make in your home that brings Fall in. »» Fall Cleaning/Refreshing Open up those windows and let that cool air refresh your home. Use an outdoor laundry line to hang washed blankets and throws. Swiffer the furniture, floors and even the walls to get rid of those webs and dust and declutter the house and organize it before the holidays – ask yourself if you really need the things that are cluttering your home. »» Inexpensive Accessory Touches Change out your throw pillows from light colors to deeper tones/fall colors. If you took heavier drapes down for the warm months put them back up to insulate your windows or bring drapes in for a new look. Put away your spring/summer colored accessories and bring out warm hues that mimic nature to accent your rooms. Set out bowls with pinecones, mini pumpkins interspersed with goldenrod or any late season flowers.

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»» Bring in the Light Cozy your home up with warm lights and candles.

Arrange candles in groups on your dining table for a warm glow. Candles can add a pop of color and bring fall smells like cinnamon and apples, pumpkins and spice. »» Area Rugs Embrace area rugs throughout your home to warm up the floors and bring color. Switch out the lighter rugs for fall tones or neutral browns and don’t be afraid to layer your rugs! This has been a huge trend the last couple years and can give your room a unique look.

Don’t Forget Your Outdoor Spaces! »» Cozy Up the Patio and Backyard Swap out your cushions or pillows with neutral or fall colors and add a throw or two for night time porch sitting.

String some outdoor lights for a warm glow in the evenings along with scented candles.

Finish your space with festive mums in a variety of different colors. Sprinkle pumpkins and gourds throughout on tables and around potted plants.

Now You’re Ready for Fall!

August 2019

Autumn is a great time to put your crockpot to use!

What a wonderful feeling to come home to a hot meal on a cool evening. One of my favorite recipes is Vegetarian Chili which can be made on the stove or in the crockpot or made with meat such as ground pork, chicken or beef.

Crockpot Vegetarian Chili

[

Sheri Mitchell oversees marketing and design at Verbarg’s Furniture. She has over 32 years of experience and can be reached by email at sheri. mitchell@verbargsfurniture.com or at Verbarg’s, Kenwood, 513.794.1555 or Amelia, 513.797.5000

]

Apple Crisp INGREDIENTS • 1 (19 oz) can black bean soup • 1 (15 oz) can spicy pinto beans • 1 (15 oz) can garbanzo beans, rinsed and drained • 1 (16 oz) can vegetarian baked beans • 1 (14.5 oz) can chopped tomatoes in puree • 1 (15 oz) can whole kernel corn, drained • 1 onion, chopped • 1 green bell pepper, chopped • 2 stalks celery, chopped • 2 cloves garlic, chopped • 1 Tbsp chili powder, or to taste • 1 Tbsp dried parsley • 1 Tbsp dried oregano • 1 Tbsp dried basil DIRECTIONS In a slow cooker, combine black bean soup, pinto beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High or 6-8 hours on low. Serve with cornbread or biscuits and a garden salad.

INGREDIENTS • 10 cups sliced apples • 1 cup brown sugar • 2 Tbsp all-purpose flour • 1 teaspoon ground cinnamon • 6 Tbsp butter TOPPING • 2 cups all-purpose flour • 2 cups oatmeal • 2 cups brown sugar • 1 teaspoon cinnamon • ½ teaspoon baking soda • ½ teaspoon baking powder • ½ teaspoon salt • 1 cup butter, at room temperature DIRECTIONS Preheat oven to 350º F (175º C). Toss apple slices with 1 cup brown sugar, 2 Tbsps flour, and 1 teaspoon cinnamon in the baking dish. Top with 6 Tbsps butter. Mix 2 cups flour, oatmeal, 2 cups brown sugar, 1 teaspoon cinnamon, baking soda, baking powder, and salt in a large bowl. Rub in 1 cup butter until mixture is crumbly. Sprinkle over apples.

Bake in the preheated oven until bubbly and golden brown, about 45 minutes. Serve warm with vanilla ice cream sprinkled with cinnamon and caramel sauce if desired. What a perfect ending to a cool Fall day!

5-Week You could be behind the wheel and earning a great paycheck in as little as five weeks! Training combines classroom and behind-the-wheel experiences. The training is approved by the Ohio Department of Higher Education, and taught by experienced instructors, and has a small student-to-instructor ratio.

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8:00am - 5:00pm / 200 Hours Class A $5,000 • Tuition for classroom and behind -the-wheel training.

• DOT physical and drug screen • Written CDL test • Testing fee for CDL road test • CDL license fee Enrollment • Be at least 21 years old / 18 for Ohio intrastate Requirements • Pass a DOT physical exam and drug screen • Valid driverʼs license and good driving record Class Start • September 9, 2019 Dates: • October 21, 2019 • December 2, 2019 • January 13, 2020 • February 24, 2020

Instructional site: Olympic Fields

299 Haskell Lane

Batavia, OH

A collaboration between:

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168th Annual

BROWN COUNTY FAIR Sept. 23 - Sept. 28, 2019 LIVE ENTERTAINMENT TRUCK & TRACTOR PULLS DEMOLITION DERBY TALENT SHOW • HORSE SHOWS JUNIOR & SENIOR EXHIBITS

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NOW SHOWING

The Venue at Lake Grant

W

hat once was home to the old Lake Drive-In Movie Theatre is now home to a beautiful event center. Following its grand opening less than two years ago, The Venue on Lake Grant, in Mt. Orab in Brown County, OH, is proving to be a popular choice when it comes to finding the perfect setting for that special celebration.

Jodi and John Keller always hoped to open and own an event center some day and began looking for a good location. So when they explored the property on U.S. Rt. 68 that used to be the location of the old Lake Drive-In Movie Theater, their search was over.

“The 15 acre site where the old drive-in theater used to be was the perfect place, and I knew it the first time I walked the property,” Jodi Keller said. “We knew we wanted to build a large pole barn and we knew we wanted it to be built by a wellknown, talented Amish gentleman, Ernie Miller. We quickly learned that he offered true quality workmanship and took great pride in his work.”

The 5,600 square foot building provides the perfect venue for weddings, both inside and outside.

The Venue can accommodate 285 people at a time.

The event center has already been the site for parties, corporate events, book signings, bridal showers and more, and has hosted over 100 events in less than two years.

“We’re excited about all the upgrades we’ve already made this past year

with plans for many more changes,” Jodi said. “We have recently purchased an additional 10 acres and an old house adjoining our original property.”

New signage, fencing and privacy fence have been added. The restored old house will provide office space and a place for the groom and his guys to get ready.

“We have a beautiful place for the bride and her party, but we will soon have a place for the guys.” The Venue already has over 55 events scheduled for 2020 and some scheduled for 2021.

The Venue hosted two proms this year and three more proms are scheduled for next year. The Brown County SWAT team held a ceremony at the Venue recently and the Masons have booked for an upcoming state wide event.

“It is very important to me and to my staff that people who come here thoroughly enjoy themselves and want to tell other people about our center,” Jodi added. “I don’t want people to look at us as a community building, but I do want this community to utilize it, because it’s here.”

[

A New Year’s Eve wedding is scheduled for this year and is expected to be a huge one-of-a-kind wedding.

“It has been overwhelming how supportive this community has been to us and to the Venue,” Jodi said, “We have received so much help and encouragement from everyone since we first began construction. My mom and dad, Stuart and Barbara Howe have been so helpful through this process and my mom actually did all the landscaping, all the while helping out with our two young kids.”

The Venue on Lake Grant is open for tours every Tuesday evening from 6 to 9 pm and is complete with a power point presentation. On Monday evenings the Venue offers a free ‘Holy Yoga’ class led by Gail Erhardt. The Christian-based yoga class includes discussing and studying bible scriptures.

To learn more or to schedule a tour of the premises, please visit The Venue on Lake Grant on Facebook, call (937) 504-4681 or email jodi.keller@ thevenueatlakegrant.com. The Venue is located at 13257 US 68, Mount Orab, Ohio.

Martha Jacob is a seasoned reporter who has been in the newspaper business for over 20 years. Her award-winning column, “Simply Martha,” usually brings a chuckle to readers who can laugh at themselves.

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SEPTEMBER 2019 Sept. 5th ............................Adams County Junior Fair Beef Barbecue 4:30 PM to 7:00 PM Sept. 6th - 8th...................18th Annual Rarden Whitetail Deer Festival Sept. 6th - 8th...................43rd Bentonville Harvest Festival Sept. 7th ............................Star Gazing at Serpent Mound Sept. 7th ............................Jimmy Fortune Sept. 12th - 15th ..............52nd Annual Peebles Old Timers Days.

Sept. 14th - 15th ..............Southern Ohio Mounted Desperados' Shoots 10 AM Sept. 14th - Nov. 2nd ......Erwin Farms Corn Maze Sept. 14th - Oct. 27th .....Forgotten Way Farm And Corn Maze Sept. 18th - 21s.................106th Anniversary-Seaman Fall Festival.

Sept. 19th - 21st ...............8th annual Skinny Fest Bluegrass Festival Sept. 21st...........................Walk to End Alzheimer's Sept. 21st 6 P.M................FOSM Lecture Series at Serpent Mound Sept. 27th ..........................Wheat Ridge Amish School Benefit Auction & Supper 4:00 PM until September 27th - 28th....Adams County Heritage Day 9:00 AM to 5:00 PM September 28th - 29th....Old Fashion Draft Horse, Mule, & Pony Field Days and Antique Tractor Show September 29th ...............17th annual Jack Roush Day

509 E Main St, West Union, OH 45693

937-544-5639 • 1-877-ADAMS-OH

ADAMS COUNTY

Community

RESOURCE GUIDE

232 Old Cincinnati Pike West Union, OH 45693

text: 937.217.9248 call: 937.544.4024 ohiostarrc@gmail.com www.ohiostarrc.com

Hours: 7AM - 10PM 7 Days a Week (937) 544-5147 Pizza: 544-6053

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Beer Cave • Hot Food • Pizza • Deli Ohio Lottery • Rest Rooms • Game Check Bait Shop • Hunting & Fishing Licenses Post Office • Notary Public Kerosene • Diesel • Propane Hardware & Plumbing Supplies 21309 St Rt 125 • Blue Creek, OH

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the places you’ll OH

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RideGoBus.com 888-95-GoBus seasons summer / fall

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41

Before Me Genealogy, LLC Mary G. Allen, President • mallen1@fuse.net • 513-553-3942

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Put Solar Power to Work for You

How does a grid-tie solar system work?

A grid-tied system uses electricity from both the solar panel system and the electrical grid. It draws energy directly from the sunlight during the day, and draws energy from the grid (electric company) at night or on cloudy days.

The system constantly monitors solar energy production and automatically switches from solar panel to grid-tied as power needs change. When your solar panels produce more electricity than is needed, it can spin your electric meter backwards and credit your account. This is all automatic and no action is needed by the homeowner.

Sizing your electricity needs

Don’t forget the tax credits!

Shetler Solar will be glad to help you calculate your system needs. To begin, gather your electric bills for the past year, or call your electric company, to learn your annual kilowatt (kw) usage.

For example, if you used 12,000 kwh in a year, you would need a system size of 6.5 kw. That’s basically about $13,000.

The good news is that you can choose your system size to match your budget.

Residential solar installations qualify for a 30% tax credit, and commercial installations get a 40% credit. For example, with the tax credit your net costs would decrease to $8,190 for a residential system and $7,020 for a commercial system. And pricing includes all labor and installation for a standard roof-mount system.

Remember this is the last year for the TAX CREDIT

Please call Dan Shetler for a consultation and estimate 937.386.3183

Shetler Solar has done hundreds of installations in both off-grid and grid-tied systems. We are happy to listen to your needs and discuss options with you.

Although off-grid homes were more common in the past (using battery banks for power storage), grid-tied homes are becoming very popular for people who want to save on their electric bill.

Shetler Solar Winchester, OH

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E E F F O C K A E R B

LET’S TAKE A BREAK AND GET ACQUAINTED WITH SOME FOLKS YOU MAY OR MAY NOT KNOW!

NANCY MONTGOMERY

ROY GABBERT

Roy Gabbert – Adams County C R Court Judge, West Union, OH U What is your favorite season? My favorite season is Fall. The weather becomes cooler and there is an urgency to become more productive in finishing projects.

Do you have morning rituals? I shave every morning even if I am not going to see anyone I know that day.

What is your idea of a great vacation? I love hiking in the National Parks of America’s West.

What music do you listen to? Pink Floyd Last good book you read? For Whom the Bell Tolls, by Ernest Hemingway One of your favorite movies? It’s a Wonderful Life What is your favorite sports team? The Cincinnati Reds, who remind me of the glory and perfection of my childhood, while also reminding me how difficult that standard is to maintain in life.

Who is someone who has had a positive impact on your life? My mother and my wife are the two woman who make me want to be a better man.

H HANNA LUBBERS Hannah H annah Lubbers – Director, Clermont County ounty Office of Environmental Quality and the Adams-Clermont AdamsSolid Waste District What’s your favorite season? Spring. I like the rainy season because it makes for good kayaking.

Coffee or tea? And how do you like it prepared? Black Coffee What’s your favorite vacation spot? Anywhere where there’s mountains or kayaking. I like visiting a new place every year. There’s so much of the world to see.

What’s the last good book you read and why?

“The Great Alone,” by Kristin Hannah. I enjoyed the portrayal of the gritty way of life in Alaska. It also has a good love story.

Who is a person who had a positive impact on your life? There have been so many but a pivotal influence was probably my Graduate School advisor. She was a strong example of the power of hard work and also how to practice compassion for others.

Nancy Montgomery – Georgetown, OH – Georgetown City Council, Brown County (OH) Tourism, ourism, Chair What is your favorite season? Fall because of the crisp air, the beautiful colors, and football Do you have morning rituals? Wake up slowly with coffee What is your idea of a great vacation? See new places, meet new people, and learn new things preferably near water... and a little relaxation thrown in!

What music do you listen to? Just about anything that isn›t techno or rap... oldies, classical, current popular Last good book you read? Fiber, The Coming Tech Revolution and Why America Might Miss It by Susan Crawford One of your favorite movies?

Casablanca Who is someone who has had a positive impact on your life? My mother by the example she set. She was independent, active, community oriented, strong, and determined. She taught me the value of education, both formal and informal.

MELISSA GREENWELL Melissa elissa Greenwell – Maysville, KY – Buffalo Trace Director Women’s Women’ Crisis Center enter Favorite season? Summer Coffee or tea? Tea. Sweet, of course.

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ROAD TRIP

BY SHERRY MITCHELL

F

or a little girl fun, we took a road trip to Cincinnati’s Findlay Market to get our goodies, in search of baby back ribs, rub and more. Its a fabulous place and one should plan to visit there at least once in their lifetime. It is also special to think this is where my dad told of selling his produce nearly sixty years ago.

When I saw the trucks backed up to the curb inside the Farmers Market at The Shed, I was reminded of Dad saying he sold right out of the back of his vehicle.

Eddie Phillips said he was a young man selling his “truck garden” of fresh-picked produce at Findlay Market. Very early Saturday morning he’d go to the garden and pick the “early morning freshest produce” and then hustle to the market to get a good spot to sell it. “I used to work for Old Man Humphries with his truck garden for ten cents an hour,” he once reminisced. “ Then I decided I’d do one myself. I made pretty good money at it, too,” he beamed.

HAPPY PIES AT FINDLAY MARKET Much to our surprise, just around the outdoor market corner, we see our ole friends from Brown County—Jamie Hauke-Menard and her husband Matt, manning their outdoor HAPPY PIES vendor spot, their many varieties of pies are deliciously homemade with scrumptious, flaky pie crust. They are locally owned and operated. Support the local, I always say. So, I bought a blueberry, peach and for my mom, a rhubarb pie!

ABOUT FINDLAY MARKET

Jamie and Matt Menard representing Happy Pies. Check them out at Happy Pies Facebook Page.

I smiled remembering. I wish we would have brought him one more time to see what this place has grown into.

The longest running market of its kind in Ohio, the historic Findlay Market offers visitors an unforgettable experience year round. Since 1852, local vendors fill stalls with fresh produce, poultry, dairy products, fish, meat, art, homemade confections, and more, creating a delightful hum of energy for patrons to soak up. Live music and street performers can also be seen here throughout the meal. If you're looking for a delicious bite or cultural excursion in Cincinnati, make sure Findlay Market is at the top of your list.

[

Sherry Mitchell shares her farmhouse memories and recipes from her farmhouse on Cherry Ridge Farms sprinkled with peace, love and joy. She blogs at sherryphillipsmitchell.com. Her book, My Farmhouse Journal: Memories and Recipes, is available on Amazon.

]

August 2019

Strawberry Pretzel Salad Gerry’s Strawberry Pretzel Salad alad has been in the Mitchell family for four decades. My mother-inlaw, Gerry Mitchell said to me one day way back when I was a young mother of three, “I’ve found a new recipe to try using our strawberries.”

When she said, “Strawberry Pretzel Salad,” I have to admit I wasn’t impressed. I thought, pretzels in a salad along with strawberries?

How can that be good? But I didn’t say anything.

I have to admit upon first bite, I was tee-totally impressed with her dessert and from then on, I shared such excitement when she was making it.

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Surprisingly, the salty pretzel crust with the cream cheese mixture lathered on its top is yummy and with the cool strawberry/Jell-O topping makes it a wonderful summertime dessert. To this day, we carry on her tradition.

Give it a try. You won’t be disappointed.

Gerry’s Strawberry Pretzel Salad CRUST • 2 cups crushed pretzel sticks (not too fine) • ¾ cup melted butter • 3 Tbsp sugar Mix all together, press into a 13 x 9” pan. Bake 8 Minutes at 400 degrees. Don’t over bake!

FILLING Mix 8 ounces of Cool Whip with 1 Package softened 8 ounce cream cheese. Add 1 cup sugar. Stir. Spread over cooled crust.

TOPPING Mix (2) 3 oz. packages of Strawberry Jell-O with 2 cups of boiling water. Stir.

Add (2) 10 oz. bags of frozen strawberries. Let set until starting to gel, then pour over Cream Cheese covered crust. Cover and refrigerate preferably overnight. Takes only 30 minutes to make. Add a dollop of whip topping!

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Thank you Gerry Mitchell for the wise words shared with me at your round oak farmhouse kitchen table. Life truly is short. Take Joy!

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POT BABY BACK

Our travels to Findlay Market did not disappoint. At the market entry — the place so full of people-buzzing like bees gathering their foodies that they, like us, were going home to cook that evening!

There were meat markets everywhere — and everything under the sun. We selected The Country Meat Co. specializing in fresh meats. Our 2 full slabs of baby back ribs were wrapped in white freezer paper and into a brown paper bag.

So cool. And we toted a lot of other things home in our bags!

Instant Pot Baby Back Ribs DIRECTIONS 1. Sprinkle the rub heavily over the baby back ribs, then pat the rub in like patting a baby’s butt.

2.

Next, add 2 cups of water to each Instant Pot. Stand each slab of ribs on end in a circle creating a standing rib roast, on top of the Instant Pot trivet. (No vinegar or apple juice is needed as some recipes call for.)

3.

Manually set the cook time to 65 minutes for fall off the bone ribs! Carefully remove the ribs with the trivet and place them on a cookie sheet. No trivet? Line the pot with foil first for easy removal.

4. Lather them with your favorite Bar-B-Q sauce of choice (or make your own) and place them in the oven at 350 degrees for 15 minutes or on the grill until sauce is set. You don’t have to Bar-B-Q all the ribs. They all have been rubbed and plain is yummy, too.

Here’s our Mitchell Girls’ Instant Pot Baby Back Rib Recipe for your enjoyment!

50

seasons summer / fall

Some like ‘em plain. Yummy Cowgirl Rubbed Ribs T R AV E L

Wouldn’t this make a cute gift! We used the Cowgirl Rub. August 2019

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