April 2014
VOL. 9 - ISSUE 4
dutch hollow Medical Spa
(618)466-9496
info@dutchhollowmedispa.com Firms, tightens, reduces appearance of fine lines, acne scaring, stretch marks and pore size.
Introducing the latest innovation in dermal aesthetics with Microneedling and Rejuvenation Treatment. Working to keep the appearance of skin youthful and vibrant�
$40 Massages
Employment Opportunities Available! Please call or stop by to see what we have to offer!
flaire FOR WOMEN
Botox, Dysport, Restylane, Juvederm Ultra & Ultra Plus, Perlane, Radiesse, HCG Injections B-12 w/ L-carnitine, New Direction Weight Loss System & so much more!
2 April 2014
Schedule your free consultation today!
CaLL FoR SPeCIaLS.
A Note from the editor Cynthia M. Ellis
flaire: A natural talent or aptitude; a knack; instinctive discernment; keeness; distinctive elegance or style
F L A I R E I S A SU P P L E M E N T TO T H E T E L EG R A P H
W H AT ’ S I N S I D E
C O N T R I B U TO R S
4
COVER STORY
GENERAL MANAGER
Style Sense
EXECUTIVE DIRECTOR
6 7
9 10
11 15
Sweet Shop
Head to toe Sunday best
Divine Design
Champagne, Chemistry & Christmas
Freshgirl Fashion
Little Black Dress
Q&A
With Megan Mullally & Stephanie Hunt
Basic Beauty
Kent A. Kilpatrick Bob Strickley (618) 463-2560
EDITOR/SENIOR WRITER Cynthia M. Ellis cynmell@hotmail.com
ADVERTISING DIRECTOR Bonnie Markham (618) 463-2732
INSIDE
Take a bite for beauty
Dr. Christine Seo Top 10 foods to eat for longevity
ON THE COVER
Photo by Cynthia Ellis
page 6
4
April 2014 3
Patricia Ackman stands in the spot where a sculpture of one of musics most notable trumpeters will be placed as a way to “jazz” up downtown Alton.
Sunday best
flaire FOR WOMEN
I know many of you feel like I do and you’re so glad for spring. It’s been a long cold winter and we’re ready to get out and do so many things. As many of you know I enjoy writing about fashion, but what you may not know, that is unless you follow me on Twitter or Instagram is that I am a bit of a foodie and I love sharing when I find a new place. I enjoy a variety of foods and although I have been eating more healthy lately, I am like everyone - I splurge once in awhile and go for something sweet. Well as you can see by this months cover I found that “sweet” spot. It’s a new pastry shop in Edwardsville that a Roxana graduate and her husband opened earlier this year. Without giving away too much of the story you really should check it out. The desserts, or rather pastries, remind me of the ones I had in Europe. Their not only decadent looking, but they’re delicious too. As many of you know I served in the U.S. Army, what you may not know is that during my enlistment I was stationed in Heidelberg, Germany. Because of this fact I was afforded the opportunity to try many sweet treats throughout Europe, including Paris. Yes, it’s been two decades since I’ve been overseas, but my culinary palette hasn’t forgot how good it tastes. “Oui! Oui! More please.”
flaire
t s e h e o w p S
4 April 2014
flaire FOR WOMEN
By CYNTHIA M. ELLIS
The couple A dash of culinary skills and a dated, then measure of experience sprinkled married and with hard work is giving rise to a new their oldest son, confectionery in Edwardsville. Brendan, was born in 2003. Brevan’s Patisserie is the creation Amy said that after Brendan was of a Roxana graduate Amy (Pickell) born she stayed at home and Dan and her husband Dan Maddox and continued to work, but in 2004 he features European style pastries wanted to further his knowledge of and baked foods. The Glen Carbon pastry, so the couple moved to Chicouple followed a dream and opened cago where he attended the French their shop earlier this year at 1009 Pastry School. After graduating Amy Century Drive in Edwardsville and it’s knew she and Dan wanted to move quickly becoming a favorite sweet back to the area where she grew up shop destination. so Dan began looking for jobs in the “We had been wanting to do this St. Louis region. Just their luck Dan for a while,” Amy said. landed a job as a pastry chef at the After graduating in 1995, Amy Renaissance Hotel in St. Louis. moved to Alabama where her stepIn 2006, the couples second son, father had been transferred for work. Evan, was born but Amy knew that She attended community college, but one day she wanted to return to the quickly knew it wasn’t the path she kitchen. wanted to take. It was Amy and Dan’s dream to While on vacation with her parents open a pastry shop of their own one at the famed Opryland Hotel in Nash- day, but they knew it would be tough. ville she spotted a gorgeously decoBy 2012 Dan started experiencing rated wedding cake and discovered changes at work, to include working that it had been made “in house” by in the kitchen as a sous chef, rather the pastry chefs. than doing his passion - pastry. “I found out the hotel had a culi“Hotels are changing how they nary institute and applied,” she said. do things,” Amy said. “Many are “They only accept 20 people a year eliminating pastry chefs altogether, into the program and when I found so Dan did what he could so he could out I was excepted, I was thrilled.” stay. When Dan wasn’t working as a It was in her third year of the three pastry chef anymore though, it really year apprentice program that Amy showed him how much he loved it.” met Dan, a Nashville native. Amy said her husband was then “The third year you do pastry and offered a trip to Switzerland by one of the requirements is the choco- Fechlin, a Swiss chocolate company, late festival and pastry chefs from the where he learned how to make varihotel assist you,” she said. “Dan was a ous pastries and confections, plus pastry chef.” he learned how to blend chocolate
from cocoa powder. “I wasn’t going to let him go by himself, though,” she said. “After we were done in Switzerland, we knew we wanted to go to Paris. It was always a dream to go and so glad we did.” While in the “city of love” the couple visited countless pastry shops and once they returned home they realized more than ever they needed to follow their dream of opening a shop of their own. “Dan was tired of working long hours and never getting to spend time with us, so when he had to have surgery last August, that’s when we started planning everything,” she said. The couple chose the name Brevan as a mash-up of their sons’ names. The next step was finding a spot. When they began looking for a space to rent, Amy said it must have been “God’s will,” because the first person they contacted was one of Amy’s former neighbor. He worked for Robert Plummer, who the Maddoxs’ would see at church on Sundays, but they didn’t know the man. “We felt like God laid these people in our path for a reason,” Amy said. “It truly was meant to be.” The couple planned to open Brevan’s Patisserie by Christmas, but it didn’t work out that way. Instead the patisserie opened at the end of January, a few weeks before Valentine’s Day. “It was crazy, but the good kind,”
Amy said. “We are glad, though, that we didn’t open before the holiday knowing all that we know now. By the time they roll around this year, we will be prepared.” She said she’s a firm believer that everything happens for a reason. The patisserie’s menu includes many favorite baked goods, such as cinnamon rolls and braids, scones, breakfast breads, cookies and bars, along with refrigerated desserts like cheesecake. There also are daily gluten-free selections. But the “creme del la creme” is the French pastries such as eclairs, fruit tarts, creme brûlée and chocolate mousse filled delights. “All the pastries are made with dark chocolate,” Dan said. The shop, which is open from 7 a.m. to 5 p.m. Monday through Saturday, is more than a business venture; it’s a new way of life for the family of four. “When the boys aren’t in school we can bring them to the shop ,” Dan said. The shop features Wi-fi, not only for the boys, but also for customers, too. Visit www.BrevansPatisserie.com or its Facebook page to find out more or what delicious delights are being served for the day.
Pictured above: Dan and Amy Maddox hold a platter of raspberry hazelnut eclairs at their new pastry shop, Brevan’s Patisserie in Edwardsville.
Meet our NEW Director, Orban! Meet our NEW LauraOrban! Orban! Meet our NEWDirector, Director, Laura Laura PrivateApartments Apartments Private Apartments Meet our NEW Director, Laura Orban! •••Private
24/7 Personal •• 24/7 Personal Care, Care,Security Security
• 24/7 Personal Care, Security & Emergency Emergency Services •& Private Apartments Services & Emergency Services • Activities & Transportation 24/7 Personal Care, Security •• Activities & Transportation
to Appointments • Activities & Transportation to & Emergency Services to Appointments • Housekeeping & Laundry Appointments Activities & Transportation •• Housekeeping & Laundry
CLOCKS • LAMPS • MIRRORS • SIGNS FLORAL • GARDEN • SEASONAL FURNITURE & MORE!
Three Delicious Meals Daily, to Appointments •••Housekeeping & Laundry Three Delicious Meals Daily, •• Affordable Financial Housekeeping & Laundry • Affordable Financial • •Three Delicious Meals Daily Program To All Seniors Three Delicious Meals Daily, Program To All Seniors • •Affordable Affordable Financial Financial Program Call for a tour today! to All Seniors Program To Seniors Call for a All tour today! 618.462.1500 618.462.1500 Call today! Callfor for aa tour tour today! 100 Glenhaven Dr. • Glenhaven-alton.com 618.462.1500 618.462.1500 100Facebook.com/EvergreenSeniorLiving Glenhaven Dr. • Glenhaven-alton.com
Facebook.com/EvergreenSeniorLiving
100 Glenhaven Dr. Dr. •• Glenhaven-alton.com Glenhaven-alton.com 100 Glenhaven Facebook.com/EvergreenSeniorLiving Facebook.com/EvergreenSeniorLiving Glenhaven Gardens 4.875”x5” Gardens Glenhaven COLOR ADGardens 4.875”x5” Glenhaven Feb. 2014AD COLOR 4.875”x5” Flaire Magazine insert Feb. 2014 COLOR AD Flaire Magazine insert Feb. 2014 Flaire Magazine insert
Walk-In Shower
8052378
Acrylic Liner System
BATH & REMODELING, INC. 618-466-1100 Godfrey, IL
April 2014 5
“Since 1991”
• Custom Tub & Showers “built to suit” • Tub-to-Shower Conversion • Walk-In Tubs • Tub & Shower Liner Systems • Walk-Thru Bathtub Portal • ADA Safety Products • Tub, Shower & Tile Resurfacing
flaire FOR WOMEN
ENCORE
Walk-in Therapy Bathtubs
styleSENSE Head to toe Sunday best Easter Sunday remains one of the last days for old-school style. It also gives milliners a reason to stock up. The history of the Easter ensemble derives from the philosophy of wearing one’s Sunday best to the glory of God. Easter is seen as a symbol of rebirth and once upon a time, even if a woman couldn’t afford an entire new ensemble, she would at least get herself a new hat or even just a bit of grosgrain ribbon to put a fresh fillip on an old favorite. Many women believe that a head covering on Sunday morning, and particularly on Easter, is a sign of respect and reverence. So this year swap out that dated look and white hose for a style that’s chic and fashion forward.
6 April 2014
flaire FOR WOMEN
- Cynthia M. Ellis
divineDESIGN
&Christmas
Champagne, Chemistry
want?” We have had a fairly large selection of champagne diamonds in our stock, so I chose to have a pendant and earring set made using three of the round champagne diamonds. This was a CAD/CAM project in which I used the computer system to create a three dimensional piece. Yes, you guessed it, I chose to do a chemistry symbol hexagon set. In the pendant, which could be larger and heavier than the earrings, we created the hexagon with a “picture frame” border for drama. The champagne center diamond was bezel set. Around it at each of the points of the hexagon we set a colorless diamond to represent the six carbon atoms that make up the structure of the molecule. (Remember, diamond IS pure carbon.) Connecting them is a ring of raised dots making the central circle representing the blurred single / double bonds between them. The earrings had to be smaller and lighter to make them more comfortable to wear so we passed on the additional diamonds. We made the designs, had the computer create a cutting path, carved the waxes, used the lost wax method to cast them in gold, and finished them. Eddie them gave them a textured finish and set the diamonds for me. Coming later will be a matching ring and possible a bracelet of hexagons set with champagne diamonds. I just wish Dr. Probst, my chemistry advisor, could see them. Lynne & Eddie Agha Agha Designs Jewelry Studio www.AghaDesigns.com And on Facebook
flaire FOR WOMEN
Champagne is the bubbly stuff we like to drink at celebrations such as wedding receptions, parties, and especially Christmas and New Year’s Eve gatherings. Cream colored to golden beige to brown, there is a richness in this laughing liquid that tickles our noses and makes us smile. Diamonds also come in these golden beiges. Recent discoveries of natural champagne colored diamonds from Australia, (remember, that country produced kangaroos and aardvarks) have brought these beauties in to our market. Often the champagne diamonds are accented with colorless or black diamonds to add contrast to the design. Champagne diamonds have been on the market for several decades (like the cluster ring I received from Eddie for our 15th anniversary in 1988) but have really taken off in the past few years. My original training was in chemistry and my husband was an electronics engineer. One of the most important compounds in organic chemistry is hexane. It has six carbons joined in a regular hexagon shape and attached to each carbon pointing out like the spokes of a wheel are six hydrogen atoms, one bonded to each carbon. It is drawn as a hexagon which has a circle inside it to indicate the bonds between the carbons. If you were to ask a chemist what “symbol” could be used to represent the study of chemistry, many would say the hexane symbol, just as I would. I am drawn to hexagonal shapes and have quite a few personal pieces of hexagonally shaped jewelry or hexagonal cut stones. Now comes the question of “what do you
April 2014 7
SAINT ANTHONY’S EMERGENCY TREATMENT
When seconds matter, it matters who you trust.
Immediate-response standards... astounding technology that rescues hearts and minds... the healing nature of compassion... These are just some of the reasons why Saint Anthony’s is the trusted destination for emergency flaire FOR WOMEN
treatment. When seconds matter... it matters who you trust.
8 April 2014
Emily Albright, M.D.; Sister M. Mikela, F.S.G.M., President and CEO
E M E R G E N C Y
C E N T E R
Learn more at SecondsMatter.sahc.org
freshgirlFASHION
Little Black Dress
Look No. 1
For a casual look, wear a black t-shirt dress. Then pair a white loose fitted cardigan and a longer necklace. For shoes wear a pair of Converse or flats to not make it too dressy.
KAROLINE LAURITZEN
The little black dress is one of the most essential pieces of clothing a girl should have in her closet. It’s been around for what seems an eternity and prior to the 1920s was reserved for periods of mourning. Designer Coco Chanel made the style famous. She made sure everyone was aware that black could be worn as a neutral color. It’s ubiquity is such that it’s often refereed to as the “LBD.” A LBD can be dressed up or dressed down. It’s versatile and affordable, plus a girl can put her own twist to the look. A LBD makes a statement on its own, but it makes an even bigger statement by adding just the right accessories. Whether going for a casual or more formal look the little black dress will look great either way.
Look No. 2
For a dressy look wear a long sleeved black dress that flares out at the waist. To give the dress some color pair a bold statement necklace with the dress. Then for the shoes wear a pair of heels or wedges.
Look No. 3
flaire FOR WOMEN
For a little twist on the little black dress, wear a short black patterned dress and then pair it with a pair of sandals. Since the dress is patterned there isn’t a huge need for jewelry but you can always throw a bracelet on if you feel the need to.
April 2014 9
QA &
with
MEGAN MULLALLY & STEPHANIE HUNT by COREY STULCE
Q
Corey: It’s like you’re winking at the audience a little bit.
Megan: That’s a more PG way of saying it. Stephanie: We literally wink.
Q
Corey: Can you talk a little bit about how you put together choreography?
Megan: Generally, we stand in front of my bathroom mirror or any mirror that we can get our hands on and that’s how we do it. Since I have more of a dance background, I generally come up with a lot of the moves. She really picks up choreography fast.
Q
Corey: [Run-D.M.C.’s] ‘My Adidas’ is in your set list.
Megan: That’s one of the encores, usually. We have the actual green and yellow Adidas. I had to order them from Japan because they don’t make them in The States. Because yellow and green are for when you want to get ill.
10 April 2014
flaire FOR WOMEN
lally are Nancy Stephanie Hunt and Megan Mul
and Beth.
She walked into our hearts with a martini glass, a shimmying bosom and a wry one-liner as Karen in “Will and Grace.” Megan Mullally has long been a triple threat in show business, singing, dancing and cracking us up. Now, she’s teamed with another actress, Stephanie Hunt, for the harmonizing duo Nancy and Beth. “I think what’s interesting about the band is the age difference. We’re 30 years apart. I’m the younger one. When you watch the show, I don’t think you can quite figure it out. It lends an element of mystery,” Mullally shared with flaire. Mullally and Hunt have taken their genrejumping cabaret act on the road and are narrowing down the songs for a debut album later this year. I caught up with Nancy and Beth before a ribald and riveting show in San Francisco.
Q
Corey Stulce: What inspired you to think of singing together in the first place?
Stephanie Hunt: I would say it was the heat in Austin. It put us into Megan’s car together. I had my ukulele with me. I started singing. I said, ‘Would you sing this part with me?’ There, in the air-conditioning, we realized our voices sounded really good together.
Q
Photo by Eric Schwabel
Corey: What was it that you like about each other’s voices?
Megan Mullally: Our voices blend really well. Also, Stephanie does really great harmonies. She’s kind of insta-harmony. That’s nice for me because I don’t have to learn harmony parts. Stephanie: And I love Megan’s phrasing. It’s just really fun. Megan: We have a weird simpatico where we’re kind of on the same page without ever really discussing it, in terms of the phrasing and the tone. Corey: Seeing your show, it had a bit of a naughty feel to it. A little bit of vaudeville. Here’s what’s happening in the back room at the bar.
Q
Megan: Oh, good. We’ve got headset mics, so now we can do a lot more choreography. When we played Festival Supreme, somebody said it seems like we’re f****** with the audience a little bit, but at the same time we’re genuinely trying to be entertaining. I think that’s great if people feel that way.
Stephanie: And that’s what we’re trying to do at shows.
Q
Corey: Singing partners tend to share their deepest and darkest secrets. Is there one you can share about the other with me?
Megan: She didn’t wear a bra in our show last night. Stephanie: That was a good one. I want to say you went braless in our show last night, too. Megan: That’s true.
Q
Corey: Megan, I would imagine you still hear from fans of ‘Will and Grace.’ Have you seen Karen Walker tattoos? Are you autographing martini glasses? What are some of the odd things fans do?
Megan: People are still really into it. I’m not sure I’ve ever seen a tattoo. A girl recently, on Nancy and Beth’s Facebook page, asked me what her new tattoo should be. I said, ‘Drink me.’ And she got it on her body. I felt a lot of responsibility. It’s scary. I thought she would end up hating it and it would be a big lawsuit.
basicBEAUTY
Take a bite for beauty (not to mention the luster of my hair, the strength of my nails and my overall radiance) mirrored the health and balance of my body.” She said sugar speeds up aging in the body, directly contributes to weight gain, blemishes, wrinkles, redness, bloating, and energy, mood and hormone issues. Cutting out highly refined, high glycemic sources of sugar and you’ll notice a major change in your body, she said. She said in order to get to get healthy skin inside and out, she started buying fresh, whole ingredients, which got her excited about cooking. Eating antioxidant-rich fruits and vegetables, omega-3 fatty acids, and non-processed foods to name a few was the change she needed “The change in my body was noticeable when I started eating food packed with nutritional value,” Hart said. Antioxidants are not only good for your whole body, but more importantly your skin. Antioxidants such as beta-carotene and vitamins C, E, and A can help curb the damage caused by free radicals, also known as unstable molecules. These free radical/molecules can harm your skin cells, which causes signs of aging. One of the best ways to get more antioxidants is to eat a wide variety of fruits and vegetables. Get as much
variety and color in your diet as possible, from strawberries to different kinds of pepper. Another important antioxidant is lycopene—a powerful antioxidant that helps neutralize the free radicals in your body. It also helps protect the skin from the damaging effects of UV sun exposure. Fruits and vegetables that this antioxidant are watermelon, grapefruit, mango, carrots, asparagus and cooked tomatoes. You should also add omega-3 fatty acids to your diet, as they help keep the outer layer of the skin strong and intact, which keeps all the external toxins and pollutants out. Good sources of omega-3 fatty acids include such foods as salmon, sardines, fortified eggs, and walnuts. “Eat fresh, seasonal foods to nourish your beauty with exactly what it needs during every month of the year,” Hart said. In “Eat Pretty,” besides listing foods we shouldn’t eat, she spends more time telling us the foods we need to look our best. Healthy skin takes time and patience, so don’t expect any improvements for at least three months. In addition to eating a healthy diet, one should avoid smoking, get plenty of rest, exercise, and stay hydrated. Remember, water is the best beverage. - Cynthia M. Ellis
flaire FOR WOMEN
There is an age-old saying “you are what you eat,” but is there any evidence behind it? According to beauty editor turned health coach Jolene Hart there is link between the outside and the inside. Hart, who just released her book “Eat Pretty: Nutrition for Beauty, Inside and Out,” feels that what you put inside your body impacts the outside - or rather your complexion. “We write our beauty story with every bite,” she said. She said five years ago she was a beauty editor with skin problems and she became frustrated because she couldn’t find a product to service to fix it. “My complexion didn’t reflect the rest of my image as a polished, successful, trend-setting editor,” she said. She said the answer to her skin woes wasn’t the steady stream of new beauty products or treatments that crossed her desk, because none of the remedies helped. It was later that Hart discovered it was the combination of her poor diet and stress causing her skin to break out. “I had no idea that my diet was practically devoid of nutrients, high in refined sugar and causing inflammation in my body that contributed to all kinds of beauty issues,” she said. “The health and balance of my complexion
April 2014 11
2 Large
Hours: Mon. - Thur. 11 a.m. to 9 p.m. Bar open 'til 10 p.m.
Fri. - Sat. 11 a.m. to 10 p.m. Bar open 'til 11 p.m.
Sunday 11 a.m. to 8 p.m. Bar open 'til 9 p.m.
1035 Century Dr. Edwardsville 655-0888 wanggangasian.com
1 topping pizzas
$21.60 plus tax.
2 Large
2 topping pizzas
$23.90 plus tax.
Roma’s Pizza
121 E. Bethalto Drive, Bethalto, IL 62010 (618) 377-5800
Try Our Famous
Stromboli Pepperloin Italian Sub Burger We fresh grind our burger every day!!
Geno’s
140 Club
120 W. Bethalto Drive | Bethalto, IL 62010. (618) 377-9394
Restaurant
* Try A Glass4-9 pm Sundays
* Largest Selection of Greek Wines in the Bi-State area - Try a Glass Come In To Sample The Chef’s Daily Creations Call To Make Your Reservations Today!
420 E Main St. Grafton, IL
618 › 786 › 2722
1856 East Broadway, Alton (618) 462-6600
Real BBQ & Great Ribs
Hours: Tues-Thurs 4-9pm * Fri & Sat 4-10pm * Sun. 4-9pm
1856 East Broadway * Alton, IL (618) 462-6600
201 E. Center Dr., Alton
locally owned and opertated
618.462.4600
Next to Alton Square Mall www.ribcityalton.com Open 7 days a week Monday - Saturday: 11 a.m. to 9 p.m. Sunday: 11:30 a.m. to 8 p.m.
Here Call
463-2543
Local Restaurant Guide
www.mississippihalfstep.com
80524168
flaire FOR WOMEN 12 April 2014
Dinner Served After 4
(618) 462-5881 Fax 463-4412
Your
our Culinary specials Recipes from Chefdaily Daniel Black serving delicious, authentic Greek food & wine! Featuring Old World Recipes All NewofHours *Large Selection Greek Wines Tues.-Thurs. 4-9 pm InFri. The &BI-State Area pm Sat. 4-10
Enjoy our culinary desserts made fresh daily
My Just Desserts, 31 East Broadway, Alton, IL 62002
Feature
Featuring Old World Recipes Comefrom inDadand experience & Mom Boukas & new
NEW HOURS Wednesday & Thursday 11 a.m. - 9 p.m. Friday & Saturday 11 a.m. - 10 p.m. Sunday 11 a.m. - 9 p.m.
Cupcake Flavors of the Month for April Toffee Crunch Lemon Meringue
✿
✿ ✿ ✿
✿
✿
Santa Cruz Santa Cruz Santa Cruz ✿
✿ ✿
imports & exports
Mexico
A little touch of Manicures Pedicures Massage Therapy
“Hair Styling at its Best”
Mexico Mexico 11601 601 B. B W Washington, hi
We accept Visa • Mastercard
2722 BROWN ST. ALTON, IL. 62002
(618) 462-6117
Alton
ins Walk- e m Welco
463-1133
618.623.6200 • 618.610.5003 907 E. Broadway, Alton IL 62002Maryville Womens’ • 618.610.5003 618.623.6200 618.623.6200 • 618.610.5003 www.santacruzimportsexports.com 618.623.6200 • 618.610.5003 907 E. Broadway, Alton IL 62002 618.623.6200 • 618.610.5003 Hours: 9-6/Sat. 9-5/ Sun. 10-4 907Mon-Fri E. Broadway, Alton IL 62002
Center
E. Broadway, 907www.santacruzimportsexports.com E.907 Broadway, Alton IL Alton 62002IL 62002 www.santacruzimportsexports.com www.santacruzimportsexports.com www.santacruzimportsexports.com Hours: Mon-Fri Hours: 9-6/Sat. 9-5/ Sun.9-5/ 10-4 Mon-Fri 9-6/Sat. Sun. 10-4 618.623.6200 • 9-5/ 618.610.5003 Hours:Hours: Mon-FriMon-Fri 9-6/Sat.9-6/Sat. Sun. 9-5/ 10-4Sun. 10-4
Look your best thi
415 East Vandalia Street 907 E. Broadway, Alton IL 62002 Edwardsville, IL 62025www.santacruzimportsexports.com
Hours: Mon-Fri 9-6/Sat. 9-5/ Sun. 10-4 www.nishingtouchdecorating.com Custom Draperies
618.692.1574 10 am - 5 pm Mon. - Thurs. 10-1 Fri. or by Appointment
Furniture Design Services Accessories Blinds & Shades
Front Row: Tina Gingrich, MD, Kimberly Sanford, MD Back Row: Tammy Young, CNM, Diana Herrick, CNM, Lynn Billhartz, PA
Custom Draperies • Furniture Accepting new patients for all obstetric and gynecological needs. Design Services • toAccessories Please call 618-288-2970 ext. 114 schedule your appointment. Please visit us at mymwc.org Shades & Shutters
It’s P
Custom Artisan Draperies • Furniture Crafted 618.692.1574 Spring is Coming! Design Art • Sculptures • Vases Services • Accessories Landscaping Pottery Stopininand to seesee Stop Shades & Shutters and more.... 80011461
Like us on
498-4523
(fresh & silk)
Mention this ad and Manicures receive 10% off. Pedicures Massage Therapy Hours: Tues-Fri 9-5 Imports &WeExports, Inc. accept Visa • Mastercard Sat 9-4 Sun 10-3 2722 BROWN ST. 1104 E. Broadway, Alton
“Hair Styling at its Best”
SANTA CRUZ
Full S
Mar
(618) 462-6117 ALTON, IL. 62002 623-6200 www.santacruzimportsexports.com 80524109
April 2014 13
1303 S. State, Jerseyville
Gifts & Florals
Come see our wide variety of handmade jewelry, too!
80011461
The GARDEN GATE
160 flaire FOR WOMEN
thenew new items the Women's arriving daily! Boutique.
How to Make Hearty Winter dishes Without Meat
(StatePoint) Want to add interesting taste, texture and depth to your cooking? Think mushrooms. Most varieties are available year-round. “A lot of cooks underestimate mushrooms, thinking of just a few common varieties,” says James Parker, a produce buyer for Whole Foods Market. “But mushrooms are incredibly versatile. From earthy and nutty to buttery and even fruity, mushrooms can add a wide array of flavors to dishes.” To get the most out of mushrooms, use them quickly so they remain firm and blemish-free. Refrigerate them in a paper bag or container that allows cool air to circulate and make sure they’re not too dry or damp. When ready to cook, clean mushrooms with a damp cloth or rinse briefly and dry with a towel. This handy guide can help you experiment with different flavors and textures: CULTIVATED • White button — mild and versatile. • Cremini — firm and flavorful. • Portobello — rich and meaty. • Oyster — mild and sweet. • Shiitake — savory & satisfying.
WILD • Chanterelle — nutty and delicate. • Morel — intense and earthy. • Porcini — robust and woodsy. • White Truffle — delicate and aromatic. • Black Truffle — fragrant and flavorful.
14 April 2014
flaire FOR WOMEN
4
Want to give a few kinds of mushrooms a try at once? Try this recipe from Whole Foods Market for Mushroom and Gruyere Quiche, which serves 6-8 people:
Ingredients • 1/4 pound cremini mushrooms, cut into quarters or eighths, depending on size • 1/4 pound portobello mushroom caps, diced • 1/4 pound shiitake mushrooms, stems removed and discarded, cut into quarters • 1/2 medium yellow onion, thinly sliced • 1 tablespoon extra-virgin olive oil • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 1 frozen 9-inch pie crust, thawed • 1/2 cup heavy cream • 2 eggs • 1 tablespoon plus 2 teaspoons chopped fresh thyme • 4 ounces gruyère cheese, shredded (about 1 1/2 cups) Directions • Preheat oven to 400 degrees F. In a large bowl, toss mushrooms with onion, olive oil, salt and pepper. Place on a rimmed baking sheet in a single layer. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside. • Prick pie shell all over with a fork. Pre-bake shell for 10 to 15 minutes, until lightly browned. Reduce oven temperature to 350 degrees F. • Whisk together heavy cream and eggs with 1 tablespoon thyme, salt and pepper. In a large bowl, combine roasted mushrooms, onion, gruyere and remaining thyme. Spread mixture in the bottom of the pie shell evenly. • Pour cream-egg mixture over the mushroom mixture, ensuring the mushroom mixture is covered. Bake 45 to 55 minutes, or until a knife inserted into the center comes out clean. Serve warm or at room temperature.
More cooking tips and recipes can be found at www.WholeFoodsMarket.com. Unbutton your wild side in the kitchen by adding mushrooms to weeknight staples.
Things that May Help you Maintain digestive Balance (StatePoint) Around this time each year, New Year’s resolutions get lost amidst busy schedules and unexpected obligations. Even if your resolutions are a thing of the past, it’s possible to get back on track by identifying easy to follow changes that don’t require huge alterations in lifestyle. Sherri Shepherd knows a thing or two about busy schedules and how they can complicate healthy intentions. Shepherd, actress, comedienne, Emmy award winning co-host of “The View” and Align spokeswoman, is constantly on-the-go and has developed a few health resolutions that fit into her already packed life.
for a healthy, flavorful hydrator.
STAY HEALTHY ON-THE-GO Staying healthy when you are constantly away from home or running around town can prove to be challenging and stressful. After a long day, unhealthy options can seem more appealing and derail our healthy intentions. Preparation is the key to avoiding diet pitfalls. Carry a healthy snack with you or pencil in a stop at a healthy restaurant before you leave the house for the day.
FORTIFY YOUR SYSTEM Probiotics, the healthy bacteria found naturally in our bodies, are essential for HYDRATE many vital body functions and can help to Hydration is key to overall health and well- build a healthy digestive system as well as ness and is a simple substitute for any unmaintain natural balance. But these bacteria healthy beverages already being consumed. are fragile and common issues such as Water can help your body fight constipation changes in diet and schedule, stress, and and is great for your skin. Next time you have travel can disrupt them. a soda craving, try water with lemon added “Juggling my busy schedule and the
stress that sometimes comes with it can throw my body out-of-sync. Taking a probiotic supplement regularly is an easy way to maintain my digestive balance and keep me in my groove,” says Shepherd. To learn more about how to naturally help build and support digestive health with probiotics, visit www.AlignGI.com.
GET ACTIVE With life constantly throwing us curve balls and unexpected turns, it’s important to recognize the need for balance in life. Take time to relax and adopt healthy hobbies like meditation and exercise. Get gutsy and try something you’ve wanted to do, but never had the confidence to try — then bask in the sense of accomplishment you feel. These steps, combined with small lifestyle changes, like staying hydrated and adding a probiotic supplement to your diet, can help contribute to overall health and well-being and keep your healthy goals attainable.
Top 10
foods To eaT for LongeViTy
Top 10 lists are always fun. And what better topic than foods that will help you live a longer, healthier life? Dr. Maoshing Ni, author of Secrets of Longevity, provides some specific foods on his recommend food: Dr. Christine SEO Internal Medicine/ Walnuts, sweet potatoes, Geriatrics Specialist peanuts, green tea, seaweed, sesame seeds, black beans, mushrooms, corn, pumpkin. Dr. Joel Fuhrman, author of Eat To Live and a frequent nutritional speaker on public television, has a top 10 list for longevity that focuses more on categories of foods: green leafy vegetables such as kale, collard greens, spinach and lettuce, non-leafy cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts and cabbage, berries, beans, mushrooms, onions, seeds (flax, chia, hemp, sesame, sunflower, pumpkin), nuts (walnuts, pistachios, pine nuts, almonds, cashews), tomatoes, pomegranates. Through all of these recommendations, there are many common themes. And they are very similar to basic nutritional recommendations.
FISH, especially fatty cold water fish such as salmon, are another source of heart-healthy fats. They are rich in omega-3 fatty acids such as DHA and EPA, that protect against irregular heart rhythms and cardiovascular disease. The American Heart Association recommends eating fish at least twice a week. MUSHROOMS rank high with both Dr. Fuhrman and Dr. Mao. At least six varieties of mushrooms are known to provide a significant boost to the immune system. Mushrooms absorb whatever they grow in so it’s important to eat organically grown mushrooms to avoid concentrations of heavy metals or air and water pollutants. CHOCOLATE is good for you? That shouldn’t be a hard pill to swallow, but no one has endorsed the candy, fat and sugar that comes in the package. Actually, healthy chocolate has had minimal processing. The darkness and the percentage of cacao that is touted on candy wrappers is no indication of flavanol, the most beneficial ingredient. If the chocolate has been Dutch-processed, most of the flavanol has been removed. COFFEE AND TEA are other foods that have somehow become linked with bad habits. Both black and green teas are high in antiinflammatory antioxidants that are beneficial for heart health and to manage inflammatory conditions such as arthritis. Studies have found coffee beneficial in lowering the risk of type 2 diabetes and also age-related mental decline. A Finnish study found that subjects drinking three to five cups of coffee a day during middle age had a 65 percent reduced risk of dementia during later life. We’ve quit counting. There are many foods nutritious enough to qualify for a top 10 for longevity list. The major task is making enough room on your plate for the foods that offer the greatest benefits. Dr. Seo is a board-certified internal medicine physician with Saint Anthony’s Physician Group. For an appointment with Dr. Seo, call 618-462-2222.
April 2014 15
NUTS, HEALTHY FATS: For years, nuts were generally listed as foods to avoid or limit because they are high in fat. We now know that these fats, while high in calories, are healthy monounsaturated fats, beneficial for heart health. Walnuts are rich in omega-3 fatty acids and help fight inflammation. Almonds are one of the best sources of vitamin E, an antioxidant. Cashews have iron, zinc and magnesium – beneficial for the heart, the
LEGUMES: Speaking of legumes, they also have a place on most top 10 lists. Black beans, pinto beans, white beans, red beans, peas, lentils–again a variety of nutrition profiles and all high in protein, fiber, vitamins and minerals and low in calories and fat.
flaire FOR WOMEN
EAT FRUITS AND VEGETABLES: Some fruits and some vegetables may be more packed than others, but all are loaded with fiber and important nutrients with a minimum of calories. The DASH diet that has been found effective against hypertension includes five servings of fruits and five of vegetables every day. Berries – blueberries, blackberries, cranberries – are deserving of special mention because of their high levels of antioxidants. Green leafy vegetables contain folate, calcium and other nutrients. Cruciferous vegetables–high in phytochemicals, vitamins, minerals and fiber–have been linked to a lower risk of cancer. Sweet potatoes are one of the best natural sources of beta-carotene, meeting 35 percent of an adult’s daily requirement. They are also a good source of antioxidants. You don’t have to become a vegetarian to expand your life span. But if your idea of vegetables is limited to French fries and ketchup with a burger, you’re not doing so well.
brain and the immune system. Pecans have been found to lower LDL cholesterol by as much as 30 percent. Brazil nuts have 100 percent of the recommended daily allowance of selenium. Each nut has its own nutritional profile – even peanuts, which are actually legumes rather than nuts. Lightly salted mixed nuts are a healthy choice.
Born to do it Vicki Bennington
16 April 2014
flaire FOR WOMEN
a variety of ways when it’s in season, including As a child, there was baking fresh zucchini no doubt what Cindy bread. She tends to Estes wanted to be be fairly liberal with when she grew up. ground red pepper and If there was a Barbie blue cheese, including – or any other doll both in many of her within arm’s reach recipes. Cindy was cutting or Monty sometimes styling its hair. helps with the grilling, She went on to or makes his specialty graduate from Alvare– jambalaya, and Cindy ita’s College of Cosmetology and prepares weekend breakfasts for has been a self-employed stylist for Monty and his son, Charlie, serving 13 years. hash browns, eggs, pancakes and A few years ago, she began to de- sausage, or her mother’s recipe for velop her domestic skills like paint- biscuits and gravy. ing and refinishing old furniture The couple has set a September and vintage items, and learning to wedding date at Pere Marquette cook and prepare healthy, enjoyable Lodge, and much of their time meals. nowadays is spent on plans for the She started with crockpot recinuptials and a “beachy” honeypes - soups and chilies, and chicken moon. Cindy felt lucky to find a corn chowder, which has become dress that fit her style perfectly. a family favorite. She experiments “I wanted clean lines, simple with new pasta dishes like buttered and elegant,” she said. “Flowers noodles with a variety of spices and will probably be white roses and is currently working to master the hydrangeas, and the bridesmaids perfect lasagna. Her hamburgers will wear navy blue dresses.” are far from plain, often cooked The two have a large extended with bacon and blue cheese, and group of longtime friends who all she never cuts corners with side get together once a month for a items. house party dinner or appetizer and “I would much rather peel and wine night. cook fresh potatoes and vegetables Cindy prepares starters like laythan using packaged or canned ered taco dip, vegetable pizza and items,” she said. cold spinach dip, and her chicken Cindy generally makes a hot and dumplings is one of her most meal at least four nights a week, friend-requested dishes. when she cranks up the country “It’s my own variation of my mom or pop music, and drinks a glass of and Grandma’s recipe,” Cindy said. wine while preparing the food. Her Another favorite is her strawfiancé, Monty Hawkins II, particuberry walnut spinach salad. She larly likes her homemade chicken originally came upon the recipe and noodles, shredded chicken with through her sister and liked it so peppercinis and likes when she much, she began making it in her incorporates zucchini into meals in own home.
Strawberry Walnut Spinach Salad 1 bunch spinach 1 small pkg. strawberries 1/2 c. walnuts, halved 2 oz. crumbled blue cheese (may substitute feta if desired) Ken’s lite poppy seed dressing Lightly toast walnuts in skillet for three or four minutes while shaking pan. Set aside. Tear spinach into bite sized pieces and place in large salad bowl. Top with sliced strawberries and walnuts halved again. Crumble on blue cheese (or feta). Add dressing to taste. Makes four side salads.
A speedy, robust take on a classic: shepherd’s pie When it comes to shepherd’s pie, there are those who toe a rather strict line, and there are those who go with the comfort food flow. The former group will maintain that shepherd’s pie must be made with only certain meats and certain toppings, and must be prepared in a certain way. I fall into the latter group, a freewheeling bunch willing to reinvent shepherd’s pie based on whim and convenience. In my case, so long as there is a meat — any meat will do — on the bottom, corn on top of that and some sort of buttery mashed something over it all, I’m willing to call it good. I even do a quick version that involves no baking whatsoever. The meat and corn are browned in skillets while the potatoes are boiled and mashed nearby. Then I assemble individual portions directly onto serving plates. I’m even willing to be liberal with the very name of the dish. When I was a child, I’d actually never heard of shepherd’s pie. My great-grandmother always called it Chinese pie, a bit of a New England regionalism I’ve never been able to suss out the origins of. It wasn’t until I was an adult that I realized my Chinese pie was everyone else’s shepherd’s pie. And so with all due respect to the purists who will claim this is no shepherd’s pie, I give you this wonderful version that begins with a blend of sausage and ground bison, and ends with buttery-brown sugar mashed sweet potatoes.
SWEET POTATO AND BISON SHEPHERD’S PIE Ground bison pairs perfectly with the rich sweet potatoes and corn. Of course, any ground meat — including turkey, beef and lamb — can be substituted. Start to finish: 40 minutes Servings: 8 2 medium sweet potatoes, peeled and cut into 1/2-inch chunks Salt 1 tablespoon olive oil 4 cloves garlic, minced 1 medium yellow onion, diced 1/2 pound loose Italian sausage meat 1 pound ground bison 1/4 teaspoon ground black pepper 6 ounces (half a bottle) stout or other dark beer 1 tablespoon cornstarch 2 tablespoons cool water 15-ounce can corn kernels, drained 8 1/4-ounce can creamed corn 1/4 cup milk 2 tablespoons butter 1 tablespoon packed brown sugar Heat the oven to broil. Lightly oil a standard loaf pan. Place the sweet potatoes in a large pot and add enough water to cover by 1 inch. Add a hefty pinch of salt to the water, then bring to a boil and cook until tender, about 10 minutes. Meanwhile, in a large skillet
See PIE | 18
Alton MultiSpecialists is EXCITED to Welcome
Financial Planning • Life Insurance • Retirement
Dani Tazbaz, MD Pulmonary/Sleep Medicine
Suite 150
463-8660
Jed McClain
Rachel Durham, MD
Investment Services
OB/GYN
Suite 230
We can help you design a plan that’s tailored to help you meet your financial goals.
Registered Representative of and securities offered through One America Securities, Inc., Member FINRA, SIPC, a Registered Investment Advisor, 2560 Foxfield Road Suite 250, St. Charles, Illinois 60174 (630) 513-9588. Insurance Representative of American United Life Insurance Company® (AUL) and other insurance companies. 1st MidAmerica Investment Services is not an affiliate of One America Securities or AUL and is not a broker dealer or Registered Investment Advisor.
463-1181
Available 20 - 23 products are: Investments andMarch insurance th
One Professional Drive Alton, Illinois 62002
rd
R E EValue PMarch AN D R rdA or Federally Insured Available 20thO - NCUA 23 Not a Deposit - May FLose - Not F R E E P A N D O RA BRACELET OR BANGLE
www.altondoctors.com
www.1stMidAmerica.org (618) 258-3168 BRACELET OR •BANGLE WITH YOUR PANDORA PURCHASE OF $100 OR MORE.* WITH YOUR PANDORA PURCHASE OF $100 OR MORE.*
because we make it ourselves. In fact, all that’s missing from our lineup of high-quality paint is you. EasyCare® and WeatherAll®. Made by True Value. Only at True Value. Find your colors at TrueValuePaint.com.
2502 State St Alton, IL 62002 PH: 618-466-6931 www.grandrental-edw.com or www.stpetershardware.com
© 2012 True Value® Company. All rights reserved.
80523774
St. Peters Hardware & Rental
219 E. Center Drive • Alton, IL 618.465.6629 • gouldingsjewelers.com 219 E. Center Drive • Alton, IL 618.465.6629 • gouldingsjewelers.com
April 2014 17
Experience at: Experience at:
Sure it’s beautiful and durable, with a lifetime warranty. It has to be great
flaire FOR WOMEN
IT’S NOT JUST PAINT. IT’S YOUR PERSONALITY.
MKTG92348_GOULDI_N.indd 1
2/28/2014 10:27:45 AM
MKTG92348_GOULDI_N.indd 1
2/28/2014 10:27:45 AM
Slimming down a calorie bomb:
Buffalo Chicken SARA MOULTON
18 April 2014
flaire FOR WOMEN
Associated Press
Invented in Buffalo, N.Y., during the ’60s, Buffalo chicken wings have become a national favorite. Big surprise! If fat is where the flavor is, and if everyone’s a sucker for flavor, Buffalo chicken couldn’t lose. A mad scientist dreaming up the Frankenstein of comfort foods might’ve come up with something very like Buffalo chicken wings. It starts with the fattiest part of the bird — the wings — which then are deep-fried, tossed into a vat of melted butter and hot sauce, and finally dipped in blue cheese sauce. I hate to be a spoilsport, but yikes! Think of the calories! Single servings of Buffalo wings with blue cheese sauce can pack more than 1,000 calories. And that’s just for an appetizer! So I decided to tackle this monster and somehow transform it into a weeknight meal. Using all of the dish’s signature elements, and adding orzo or couscous and peas, I think I succeeded, mostly by turning finger food into a dinner-in-a-pot pasta dish. My version is quick to make, big on flavor, and much lighter. First, I swapped out chicken wings for boneless skinless chicken. We love chicken wings because the skin-to-meat ratio is so high. And because the skin is where the flavor — and the fat — reside. After cubing the chicken, I sauteed it in a nonstick pan, and flavored it with hot sauce. The nonstick pan allows us to use a lone tablespoon of butter, rather than the 4 to 6 tablespoons called for in the classic recipe. For the pasta, I like orzo, which looks like large grains of rice. And by the way, you finally can find good quality whole-wheat orzo in the supermarket. But if you can’t find that, try whole-wheat Israeli (the large variety) couscous, which also is a pasta and cooks in about the same time as the orzo. After partially boiling the orzo or couscous, I toss some frozen peas into the pot. I used to think that peas were just a sweet and starchy vegetable with little nutrition. When I finally took the time to do some research, I discovered to my delight that the little rascals are actually very high in fiber and contain a good number of micronutrients. These days I always keep a supply of peas in the freezer for those nights when I don’t have time to prep fresh vegetables. The orzo or couscous finishes cooking in the skillet with some added chicken broth, in the company of the aforementioned peas, and only 3 ounces of blue cheese in a recipe that serves six people. I topped it off with celery, another of the classic recipe’s staple ingredients. Tempt-
Pie From page 16
AP Photo | Matthew Mead
ing though it may be to do so, do not leave out the celery. It not only contributes its signature crunch, it works as a cooling counterpart to the spicy pasta. I held my breath as I served this dish to The Husband, who I fully expected to ask, grumpily, “Where’s the cheese?” Happily, there were no complaints. The dish is cheesy and creamy. The Husband was content. Indeed, I’m confident that this dinner-in-a-pot will be a big hit with the whole family. And it only takes 35 minutes to make.
CREAM BUFFALO CHICKEN AND PEAS Start to finish: 35 minutes Servings: 6 1 tablespoon unsalted butter 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes 1 to 2 tablespoons hot sauce, or to taste 8 ounces whole-wheat orzo or whole-wheat Israeli couscous 2 cups frozen peas 3/4 cup low-sodium chicken broth 3 ounces blue cheese, crumbled 1 cup finely chopped celery Bring a large pot of salted water to a boil. While the water heats, in a large nonstick skillet over medium heat, melt the butter. Add the chicken and cook, stirring, until just cooked through, 3 to 5 minutes. Stir in the hot sauce and a hefty pinch of salt, then set aside. Add the orzo or couscous to the boiling water, stir and cook according to the package instructions until it is almost al dente. Add the peas, then return the water to a boil. As soon as the water returns to a boil, drain and add the peas and pasta to the skillet. Return the skillet to medium heat, add the chicken broth and bring to a simmer. Cook for 1 minute, or until the pasta is tender. Add the blue cheese and simmer until the cheese is melted and the sauce has thickened. Transfer to 6 bowls and top each portion with some of the celery. Serve immediately. Nutrition information per serving: 290 calories; 70 calories from fat (24 percent of total calories); 8 g fat (4.5 g saturated; 0 g trans fats); 40 mg cholesterol; 36 g carbohydrate; 6 g fiber; 3 g sugar; 20 g protein; 440 mg sodium. EDITOR’S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.”
over high, combine the olive oil, garlic and onion. Saute for 5 minutes, or until just tender. Add the sausage, bison and pepper. Saute until the meat is browned and cooked through, about 8 minutes. Carefully spoon or drain off any collected fat in the skillet. Add the beer and simmer until reduced by half, about 4 minutes. In a small glass, mix the cornstarch with the cool water. Add the cornstarch mixture to the meat and stir until thickened. Remove from the heat. Season with salt. Spread the meat and onion mixture evenly in the prepared loaf pan. In a small bowl, mix the corn kernels and creamed corn, then spread in an even layer over the meat. Set aside. Once the sweet potatoes have cooked, drain and return them to the pot. Add the milk, butter and brown sugar, then mash until smooth. Season with salt. Spoon the potatoes evenly over the corn. Place the pan in the oven, about 10 inches below the broiler. Cook for 5 to 10 minutes, or until bubbling at the edges and starting to brown. Watch it carefully; some broilers run hotter than others. Nutrition information per serving: 570 calories; 230 calories from fat; 25 g fat (10 g saturated; 0 g trans fats); 70 mg cholesterol; 65 g carbohydrate; 6 g fiber; 8 g sugar; 22 g protein; 710 mg sodium. J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www. LunchBoxBlues.com and tweets at http:// twitter.com/JM_Hirsch . Email him at jhirsch@ap.org
The yin and yang of KIM COOK
spring both infuse decor
Associated Press
THE YANG
April 2014 19
This photo provided by HomeGoods shows a slipper chair. Introduce a bold bright like Pantones Color of the Year, Radiant Orchid, via small pops like a tray, a vase, a throw pillow or a side table. After the brutal bite of winter, even a gloomy spring day welcomes us with warmer breezes and an emerging palette of delicate hues, where we welcome both the pale, early buds and the saucy bursts of color that follow.
that could work as both storage and table are all at CB2 in taxicab yellow. (www.cb2.com ) Muse and You turns a single bloom into modern art underfoot with the Rosa rug, while the Morocco employs hot pink, carnation and plum in a statement tile-print rug. (www.museandyou. com ) Portuguese artist Danny Ivan creates digital prints with a pop art aesthetic: His Colorful Mountains design, offered several ways including as a throw pillow, is a happy explosion of vivid, graphic, cubist shapes. Three of the Possessed, an Australian design collective, renders geometric patterns and images of birds and animals in colorful prismatic designs. (www.society6.com ) Sometimes, all you need to give a room a spring facelift is to change out a few elements. New lampshades are an easy tweak. Seascape Lamps has punchy modern graphic designs for a wide range of fixtures, in on-trend plum and tangerine. A whimsical sketched garden on deep burgundy brings in a contemporary country vibe, and there are photo-printed lemons and cherries here as well. (www.seascapelamps.com )
flaire FOR WOMEN
At the other end of the spectrum, clean, clear bright colors add exuberant pops. “Americans seem ready to infuse their surroundings with optimistic, bold, mood-changing color,” says Jackie Hirschhaut, vice president of the American Home Furnishings Alliance, in High Point, N.C. At last fall’s High Point Furniture Market, where designs for spring are introduced, the emphasis was on one hue in particular, she says: “Intense blues seemed to dominate.” Think dramatic yet familiar shades like cobalt, lapis and sapphire. Wisteria offers a Louis XVI-style chair upholstered in royal blue linen and a blue-glazed ceramic stool that could find a comfy spot indoors or out. Pottery Barn’s Cambria collection of Portuguese stoneware comes in a deep ocean THE YIN blue, and there is coordinating indigo napery Think ballet- and watercolor-inspired pastels; in polka dots or tile prints. (www.wisteria.com ; soft fabrics and sheer window treatments; and www.potterybarn.com ) curvy furniture, often in traditional shapes but Radiant Orchid and Exclusive Plum, two more updated with modern fabrics and pattern. colors of the year, are showing up on accessories Benjamin Moore’s color of the year, “Breath of and furniture like All Modern’s Sunpan velvet Fresh Air,” is a whispery blue-gray with a pensive bench with Lucite legs, and slipper chairs, side yet positive quality. “We’ve detected a lighter tables and trays at Homegoods. Pennsylvaniatouch — hints, tints of color,” says Ellen O’Neill, based custom cabinet-maker Plain & Fancy is Benjamin Moore’s creative director. “They’re even offering versions of the hue, suggesting it colors that can make a room happy.” for accent pieces like kitchen islands, media cenAccent hues include pale peach and lavender. ters and armoires. (www.AllModern.com ; www. Quiet colors, yes, but not insipid ones. They’re homegoods.com ; www.plainfancycabinets.com ) versatile, working as well with dressed-up rooms Crisp apple red adds punch to neutrals as with slouchier, more relaxed spaces. — check out Target’s Threshold Windham New York City-based designer Elaine Griffin collection of floor cabinets for practical sees “a new feminization in design — daintier storage in a fun, fresh color. The Candace details, urban materials interpreted in elegant, upholstered armchair in a zippy, red-onclassical shapes. It’s an overall softening of white oversize floral print would energize decor.” a room. (www.target.com ) She also likes a color that had its heyday a Griffin likes lemon yellow as an accent couple of decades ago but is poised for a design color. Fashion designers like Marissa stage revival: “Beige is back! And it looks fresh Webb and Derek Lam, and retailers like again anchoring a room of subtler hues — gray, H&M and Joe Fresh embraced that hue ivory, taupe, pink, aqua, a softened olive,” she this season, and decor is folsays. lowing suit. A throw Watercolor songbirds and irises are on artwork pillow quilted to at West Elm, the latter painted on birch wood for resemble subway an interesting effect. (www.westelm.com ) tiles; octagonal Lauren Conrad’s Tea Berry bedding collection and square dinfor Kohl’s is done in a dreamy mix of peach, mint nerware; and a and cream. (www.kohls.com ) galvanized trunk The yin and yang of spring make it such an interesting season. After the brutal bite of winter, even a gloomy spring day can lift our spirits with warmer breezes and an emerging palette of delicate hues — those first tinges of new greens, a fuzzy gray bud, a brushstroke of crocus blue. Then, as the season really plants its feet, fresh bright color starts popping up all over. As “The Secret Garden” author Frances Hodgson Burnett said of spring, “It is the sun shining on the rain, and the rain falling on the sunshine.” We welcome both the quiet emergence of the season, and those saucy flaunts of azalea, rhododendron and forsythia that follow. That’s the nature of spring 2014 decor, as well.
Maryville Womens’ Center Routine & High Risk Obstetrics • Infertility Female & Laser Surgery Menopause • Urine Loss Treatment In Office Tubal Ligation Uterine Ablation for Abnormal Bleeding Accepting New Patients
Tina Gingrich, M.D. FACOG Kimberly Sanford, M.D. Lynn Billhartz P.A.-C Tammy Young APN, CNM Call today to schedule an appointment
(618)288-2970 ext. 114
Please visit us at mymwc.org
Maryville Medical Spa
FREE MICRO PEEL
($90 value) with any $200 purchase of Botox, Dysport, or Dermal Filler treatment
20 April 2014
flaire FOR WOMEN
Laser treatments for:
• Hair Removal • Tattoo Removal • Nail Fungus • Skin Rejuvenation • Skin tightening/smoothing for face & body
Lori Davis, RN & Ashley Noeth, RN, LE 618.288.2970 ext. 120
2016 Vadalabene Drive • Maryville, IL
Botox® Cosmetic and Dysport® Restalyne and Perlane Dermal Fillers® Prescription strength peels and facial products
AP Photo | Charles Krupa
Participants warm up in a circle as a group before a Parkour training class in Brookline, Mass., Wednesday, Jan. 29, 2014. Parkour, developed in France in the 1980s, borrows elements from martial arts, gymnastics, rock climbing and other athletic fields to enable participants to turn obstacles like park benches, trees, guardrails, and buildings into tools they can use to nimbly propel themselves forward.
Parkour goes from YouTube fad to fitness craze RODRIQUE NGOWI
of the new students he sees view parkour as a functional way to get fit. But parkour offers more than flashy stunts — it’s a way for people to test their physical and mental limits. “It’s almost a way of life,” said Evitt, a director of the U.S. branch of Parkour Generations. Julio Sepulveda, a climatechange researcher, who takes classes in the Boston suburb of Somerville, Mass., said parkour is very accessible because learners don’t need access to fancy, expensive gear to get into it. They can simply walk to a nearby park and use the existing environment to practice. “And it’s really all about your flow . the flow of your movements and . your mind, which is really cool,” Sepulveda said after catching his breath. “So it’s a nice connection between your mind and your body.”
April 2014 21
by running up a construction crane, James Bond-style — have the option of classes like those offered by London-Based Parkour Generations, a business with affiliates in California, Pennsylvania, Texas and Wisconsin, and that offers instruction in several countries including Thailand, Singapore and Brazil. Classes include a warm-up, technical drills to learn the basics of safety and games to teach and reinforce parkour techniques. At the Brookline class, instructors set up metal bars they called scaffolding and vault boxes in the gym, teaching students how to walk on or hurtle over balance beams and lift, leap or weave their way through whatever else was in their path. Both newcomers and advanced learners trained together, but those with more experience were given more challenging training. Instructor Blake Evitt said many
flaire FOR WOMEN
she said. “It reminds me of being a kid again, like monkeying around on anything and everything, clamberBROOKLINE, Mass. — The spiring about, generally having fun ited sport known as parkour that while getting around.” treats the world as one big obstacle Parkour, developed in France course is gaining traction outside in the 1980s, borrows elements of the urban enthusiasts whose from martial arts, gymnastics, YouTube-worthy acrobatics spread rock climbing and other athletic its popularity. fields to enable participants to Once the domain of the outdoor turn obstacles like park benches, anti-athlete, it’s becoming the go-to trees, guardrails, and buildings into sport for people who just want a tools they can use to nimbly propel good workout. themselves forward. Jessamyn Hodge, a 32-year-old Parkour’s developers were influsoftware and information engienced by military training princineer from South Boston, recently ples. Since then, some of the sport’s prepped for her first parkour class most spectacular moves have been at a high school gym in suburban featured in movie sequences, video Brookline. She was hoping to learn games and advertisements. One of the kind of wall-scaling, fence-vault- the most recognizable is a chase ing, obstacle-conquering moves scene in the 2006 James Bond she’d already seen in online videos movie “Casino Royale.” shared by her rock-climbing friends. Beginners who want to hit the “It’s like dancing at high speed,” ground running — but maybe not
Associated Press
Don’t prune too early, and other bulb-growing tips DEAN FOSDICK
Hans Langeveld, co-owner of Longfield-Gardens. com, a retail website Veteran bulb growers have for bulbs, perennilearned to put patience ahead of als and edibles in pruning in helping their perennials Lakewood, N.J. bloom season after season. They’re “Another rule of in no rush to remove the unsightly thumb is to wait leaves and stems of these botaniuntil the foliage cal storehouses, which need time turns brown and after flowering to renew their growth dries out.” cycle. That garden “We consider the foliage of the grooming tip apbulbs the ‘recharging batteries’,” plies to all springsaid Becky Heath, president and flowering bulbs chief executive officer of Brent and including tulips, dafBecky’s Bulbs at Gloucester, Va. “If fodils, hyacinths, crocus, they aren’t recharged, the flowers alliums and specialty varieties, won’t bloom again.” Langeveld said. But there are ways Bulbs will green up despite to make the decay less unsightly. premature pruning, but return with “An idea is to combine bulbs with fewer and smaller blossoms. How other perennials in the borders like long must you wait before trimming hosta so that hosta foliage covers the foliage to get successive seasons the dying bulb foliage,” he said. of color? Summer-blooming bulbs that “After spring-flowering bulbs finflower until cold weather arrives ish blooming, allow for approximate- need differing levels of maintenance. ly six to eight weeks before removing “This (first killing frost) would be the foliage to ground level,” said the time to cut to ground level and
\
Associated Press
Come see why your friends love us! \
\
22 April 2014
\
flaire FOR WOMEN
\ Visit us at www.villaroseslc.com Our rental program includes: • Accepting those 55+ • 24-hr. emergency response system • Light housekeeping weekly • Scheduled activities vi & transportation
\ • Three meals daily • TV services with 60 channels • Internet service • Flat linens once per week
(618) 377-3239 777 3239
dig the bulbs that are not winter-resistant, like dahlias, gladiolus and begonias,” Langeveld said. Other postbloom, bulb-care suggestions: — Braiding. “The only foliage that lends itself to be braided are daffodils,” Langeveld said. “It is not a necessity, but it will help keep your borders neat and tidy.” — Seed pods. “Make sure to remove the seed pods that sometimes form after blooming,” he said. “These eat up a lot of energy from the bulbs.” — Fertilize when planting for healthier roots. Before and during bloom also are good times to apply bulb fertilizer, said Leonard Perry, an extension professor with the University of Vermont. “This can be a granular form (of fertilizer) as
bulbs are emerging or you can water with a liquid fertilizer,” he said in a fact sheet. “The key is to provide nutrients as the leaves are making food for the next year.” — Divide the bulbs if they’re becoming too crowded, as often happens with large daffodil clumps, or if they are blooming less each year, Perry said. “Dig and shake the soil off bulbs after bloom, leaving leaves attached if not died off already. Bulbs should separate naturally, otherwise plant back ones still joined together,” he said. “Don’t forcibly pry bulbs apart.” Should you treat tulips as annuals or perennials? Tulips need to be in dry, welldrained soils during their summer dormancy if they’re to multiply or return to bloom, said Scott Kunst, head gardener and owner of Old House Gardens in Ann Arbor, Mich. “That’s hard to come by in the rainy eastern half of the U.S. or where people water during the summer,” he said. “In those situations, many people just grow tulips as annuals.”
A MANDOLINE HELPS PAIR POTATOES WITH BAKED HADDOCK J.M. HIRSCH AP Food Editor
This past summer I fell in love with a kitchen gadget that has been relatively slow to catch on in the U.S. — the mandoline. I’ve had several of these kicking around my kitchen for a while now, but I never quite saw the need for them. For those not in the know, a mandoline is shaped like a plank with a very thin, very sharp blade at the far end. To use it, you slide a firm vegetable back and forth along the plank. Each time you slide over the blade, it shaves a slice off the vegetable. Many models are adjustable, allowing you to quickly and easily create slices ranging from 1/4 inch to paper thin. Which is nice, but so what? I have good knives and a good food processor, both of which slice nicely. Except the mandoline isn’t simply a manual food processor, and it is so much more precise than a knife. Food processors usually are too robust to produce ultrathin slices. And knives — at least in most home cooks’ hands (including my own) — simply can’t produce consistent results. I discovered the difference this summer when on a whim I decided I wanted thinly shaved garlic in a salad. I used a knife on the first clove and didn’t get even close to what I wanted. A processor was out of the question for something so
small. So I grabbed the mandoline and carefully rubbed the clove back and forth over the blade. In seconds I’d reduced it to thin shavings that perfectly flavored my salad. Next time, I shaved the vegetables themselves for the salad. No longer were celery and carrots large hunks to be endured. When thinly shaved by the mandoline, they took on an elegant, fresh taste and texture. And as summer turned to fall, I switched from salads to root vegetables. Paper thin slices of potatoes, butternut squash, onions and sweet potatoes became delicate and sweet when piled into a pan and roasted. Suffice to say, I am hooked. So as I contemplated a fresh approach to “breaded” and baked haddock, I turned again to the mandoline to render a potato fit for pairing with the fish. In any other form, potatoes would be too robust for a delicate baked fish. But shaved paper thin, then wrapped around the fish, the potato slices become a deliciously crisp edible wrapper. Just one caution — there is a reason mandolines come with a hand guard for holding the vegetables while slicing. They are extremely sharp and it’s easy to cut yourself. J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www. LunchBoxBlues.com and tweets at http:// twitter.com/JM_Hirsch . Email him at jhirsch@ap.org
AP Photo | Matthew Mead
This Feb. 10, 2014 photo shows roasted potato-wrapped haddock in Concord, N.H.
ROASTED POTATO-WRAPPED HADDOCK Start to finish: 25 minutes Servings: 4 1 tablespoon canola or vegetable oil 2 medium Yukon gold potatoes 1 tablespoon Dijon mustard 1 tablespoon mayonnaise Salt and ground black pepper Dried thyme 1 1/4 pounds haddock fillets (about 2 large fillets)
flaire FOR WOMEN April 2014 23
Heat the oven to 400 F. Add the oil to a large cast-iron skillet (large enough to accommodate both haddock fillets in a single layer), then place the skillet in the oven to heat. Meanwhile, use a mandoline or food processor fitted with the thinnest slicing blade to slice the potatoes into very thin rounds. The potato rounds should be as close to paper thin as possible. Set aside. In a small bowl mix, together the mustard and mayonnaise. Set aside. Remove the skillet from the oven and carefully cover the bottom of it with a single layer of potato slices, overlapping the edges slightly. Season the potatoes with a bit of salt, pepper and thyme. Use paper towels to pat dry the haddock fillets, then brush the mustard-mayonnaise mixture over both sides of the fish. Place the haddock over the potatoes in the skillet, then arrange a second layer of potato slices over the fish, covering it entirely. Season the potatoes with salt, pepper and thyme, then mist them with cooking spray. Return the skillet to the oven and bake for 14 minutes. Increase the oven to broil and cook for another 2 to 3 minutes, or until the potatoes are nicely browned. Divide the haddock into 4 pieces, being careful to leave the potatoes in place as you serve the fish. Nutrition information per serving: 230 calories; 50 calories from fat (22 percent of total calories); 6 g fat (0.5 g saturated; 0 g trans fats); 80 mg cholesterol; 15 g carbohydrate; 1 g fiber; 1 g sugar; 28 g protein; 450 mg sodium.
ENJOY A BETTER NIGHT’S SLEEP! 6
MODELS TO CHOOSE FROM
Cool Action Gel Memory Foam
Cool Action Gel Memory Foam is paired with Euro-Coil Individually Wrapped Coil-inCoil Support System.
iComfort features Cool Action Gel Memory Foam— with the cooling touch of Serta’s MicroSupport gel.
5
Euro-Coil Spring System
MODELS TO CHOOSE FROM
Cool Action Gel Memory Foam
Swedish Foam TEMPUR Material
9
MODELS TO CHOOSE FROM
Tempur-Pedic mattresses conform to your body, and adapt to support your exact shape and sleep position. So whether you sleep on your back, your side or your stomach, it fits you.
ALTON, ILLINOIS
3001 WASHINGTON 618-462-9770 Daily 10-8 Sunday 12-5 80509855