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November 2014 VOL. 9 - ISSUE 11

Faith,

Fellowship Food for the Soul

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Asthma Asthma COPD COPD Pulmonary hypertension hypertension Pulmonary

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A Note from the editor Cynthia M. Ellis

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INSIDe

oN THe CoveR INSIDE: STA YING VITAL •

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• RECIPES •

Q&A WITH DAV

E GOELZ

November 20 14 VOL. 9 - ISSU

E 11

Faith, Fellowship Food for th e Soul

ON COVER: Two women, Jackie Militzer, left, and Susan Delano, serve food to those in need. They help organization that serve bi-weekly meals to the homeless and the hungry. Cynthia Ellis | Flaire Magazine

Pretty Shifty

November 2014 3

Cynthia

ﬂaire: A natural talent or aptitude; a knack; instinctive discernment; keenness; distinctive elegance or style

flaire FOR WOMEN

I don’t know what it is about November, but it’s the month when I think about family and tradition. It’s about being thankful for all that I have and for the people in it. This is the one month we celebrate with food and are reminded that there are people out there less fortunate than us. This month’s cover story is about the volunteers who feed those very people bi-weekly. They share faith, fellowship and food with the homeless. The reality is their mission is about more than giving them nourishment, it’s about feeding their soul. It’s not about religion, but about humanity. Everyone has a story and the men and women who come in for a meal are no different. The only difference between them and us is many of them don’t have a permanent place to live. It doesn’t make us better than them. The fellowship that is offered goes beyond words of God. The volunteers lend an ear. They listen to their problems. Everyone has problems and often the first step past them is being able to talk with someone about them, especially when there is no judgement. We live in a world where people constantly judge one another by how they look. I’m guilty like everyone else. If someone says they don’t - see how they behave when someone dressed in disheveled and dirty clothes approaches them. I think many of us would chose not give cash to someone, but rather offer them a meal or something else. If you really want to do something to feel good, volunteer. It doesn’t matter where, but give your time to help those in need. Better yet make it a family tradition. Teach your children to take the time to do for others when they are unable to do for themselves. Teach them to treat everyone equally, because no one is better than anyone else. Remember their life could be your life at any moment. Being homeless doesn’t mean you need to be heartless. We are all human and everyone has a reason to be thankful, maybe you should ask them theirs? Have a blessed Thanksgiving y’all!

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Faith,

Fellowship Food for the Soul

4 November 2014

flaire FOR WOMEN

Story and photo by Cynthia M. Ellis

wo women help the homeless, as well as the hungry, by feeding their soul with faith and fellowship twice a week at one of Alton’s oldest houses of worship. Susan Delano and Jackie Militzer coordinate the bi-weekly programs — Saturday Cafe and Soup’s On — at First Presbyterian Church located at West Fourth and Alby Streets. Dozens of volunteers serve up the weekly lunches from Tuesday and Saturday.

Susan, who is the director of Christian Education for Youth and Mission, said the church has been offering free not lunches for those in need at Saturday Cafe since 2010. Jackie is a member of Alton Mission, which derived from Cherry Street Baptist Church and founded Soup’s On in 1998. Susan said that when she became youth director in 2003, the church youth started fixing meals and taking lunches to Booth House at the Salvation Army.

“Meals were only offered to residents at Booth House,” Susan said. Susan said it was only natural when the church opened its Saturday Cafe. “This area is meant for mission,” she said. She said that with Salvation Army, Crisis Food Center, Oasis Women’s Shelter and many churches all within a few block radius the meals and ministry were a natural fit. “We open up the fellowship hall as a cooling and heating center throughout

the year and offering a free lunch once a the meals donates time and most of the week was just the next step,” she said. food they prepare, She said that each Jackie said the idea for Soup’s On came program receives donations from throughfrom asking the congregation at Cherry out the community, including one from St. Street Baptist Church and its neighbors Louis Bread Co. what type of outreach they wanted. She “We are thankful for all our those who said the response was a community meal. donate to the programs,” she said. “It’s a “They wanted to be able to gather for great help to us.” food and fellowship,” she said. Susan said everyone is one step away When the church dissolved, Deliverance from being in need and programs like this Temple took over the program then Trinity assist people from going hungry. Lutheran before bringing it to First Presby“We are all one crisis from needing asterian. sistance,” she said On both days meals are served from Jackie agreed. She said besides provid11:30 a.m. to 12:30 p.m. and guests are ing nourishment for the body, guests are offered second helpings as well as take out. provided nourishment for their soul if they The number of meals varies depending on choose it. day, Susan said. “When you work among people who are She 40 to 45 attend the Saturday meal, down and out, you see the heart of God and but they prepare for twice that amount so you know he loves you unconditionally,” she they can serve seconds or guests can get said. take out. She said First Presbyterian is the The homeless usually hear of the meals host site. by word of mouth. Participants the meal Stubborninfat The meal ministry is provided by a also learn valuable information, as well Stubborn fat as has met Stubborn multidenominational group from churches fat bible study for thoseits who take part in it. has met match. fat hasStubborn met throughout the Greater Alton area. First Volunteer Jerry Mullaney provides its match. Stubborn fatan ear has met its match. Unitarian Church serves as the site for to those who want to talk. On the tables in has met its once match.fat Saturday Cafe at 110 E. Third St., Alton the fellowship hall are its bowls and next to Stubborn match. a month. has met them slips of paper and a pencil. Susan said that each group thatits serves match. Guests can write any question they want,

from the spiritual to how to get help paying an electric bill, and hallway during the lunch Jerry gathers the anonymous information and as a group they go over them. “It’s not me answering the questions, but those who are here and may have a better answer,” he said. He said for the past nine years he’s offered spiritual direction for those who ask for it. “I get an real opportunity to exercise a spiritual sense— patience, tolerance, passion and forgiveness,” Jerry said. He said volunteering is more than about serving food is about fellowship and doing the work of Christ. Jackie said she’s made friendships in the years she’s been volunteering her time, not just with volunteers but with the guests who Stubborn fat come in for a meal. Stubborn has met Not all who come infat are homeless, some has meta meal with someone. justits want to share match. itssaid match. Susan thosefat who come in are thankStubborn ful everyday for the has met food and the fellowship, they often offer to help. its match. “They ask what they can do,” she said. “Guests are so wonderful in giving back for the mission. They are thankful for what is being done and we are only thankful to be able to do it.”

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November 2014 5

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style styleSENSE

One dress, three ways Go glamorous for an evening look. Add metallic and brightly colored heels, a clutch and chandelier earrings.

6 November 2014

flaire FOR WOMEN

For work, keep it simple. Wear a blazer and loafers. For a daytime look pair the dress with a waterfall cardigan, riding boots and a tote. Accessorize with a statement necklace and sunglasses.

QA &

with

Dave Goelz by COREY STULCE

When I was younger, it was a tradition on Thanksgiving and Christmas to escape from the family and head to the movies, first with my Uncle Kenny, and when I was a teen, chums from the neighborhood. These days, though, I relish the chance to have a holiday movie night with my family. Might I suggest for this Thanksgiving the 1979 classic, “The Muppet Movie,” celebrating its 35th anniversary? It was the first time audiences got to see Kermit the Frog, Fozzie Bear, Miss Piggy, Dr. Teeth and others on the big screen, and it remains a magical experience (one made without the crutch of CGI, mind you). Creator Jim Henson and most of the original Muppeteers have passed on, so it was a treat to share reminisces with Dave Goelz, who gives life to such classic characters as Dr. Bunsen Honeydew, Zoot the sax player in the Electric Mayhem and everyone’s favorite, blue weirdo, Gonzo the Great.

Corey: There are quite a few scenes that take place in vehicles. Did they have to do something special to the

vehicles for you to be able to perform? Dave: Every vehicle had a hidden driver. The Studebaker that Fozzie and Kermit drove had a driver in the trunk, who was driving by using a tiny television screen to see where he was going. We would all be crammed onto the floor of the cars. Muppets are smaller than people. For Muppets to be standing next to each other requires the people overlapping. All of the ridiculous positions we’ve gotten into over the years, you don’t want to know.

For one of the shots, the camera was shooting over Gonzo’shead, and I was on a sling hanging outside of the car. It was driving along at about 30 miles an hour. I’m hanging out the side of it on a sling while it was being driven by a guy who couldn’t see.

Corey: And you were expected to perform in character. Dave: Oh, yeah, without showing terror. See GOELZ | 20

November 2014 7

Corey: How much opportunity did you get to have to improvise,even off-camera, when you were filming? Dave: Oh, we improvised all the time. We still do. We also are known for playing with the crew. The characters develop

friendships with different crewmembers. We have a lot of fun with that. The whole result of that is that we end up with a great feeling in the studio. It sort of continues a practice that Jim had in which anybody in the room felt comfortable coming to him with the suggestion. It sort of created the spirit of everybody working for the best idea.

flaire FOR WOMEN

Corey Stulce: I think it’s amazing how well it holds up and still absolutely delightful. Dave Goelz: I think I like it better now than I did then. It really is the story of how Jim gathered all of us [Muppeteers] together.

basicBEAUTY

Staying Vital

8 November 2014

flaire FOR WOMEN

By Cynthia M. Ellis

Overwhelmed by the abundant selection of vitamins and mineral supplements on the store shelves? You’re not alone. According to the American Heart Association before you start buying everything from Vitamin A to Zinc, remember the best way to get the vitamins and minerals your body need first is to eat healthy foods. Nutritionists recommend food first because it contains the highest dietary factors that are not found in supplements. Yet if you must start a regimen of vitamins and minerals know what it is they do. Here are the top vitamins and minerals that are best for women.

IRON — Carries oxygen in the body; aids in the production of red blood cells; supports immune function, cognitive development, and temperature regulation; is essential for proper cell growth. CALCIUM — Makes and keeps bones and teeth strong; helps muscles and blood vessels contract and expand; secretes hormones; and sends messages through the nervous system.

MAGNESIUM — Maintains normal muscle and nerve function; keeps heart rhythm steady; supports a healthy immune system; keeps bones strong; helps regulate blood sugar levels; promotes normal blood pressure; may play a role in preventing and managing disorders such as hypertension, cardiovascular disease, and diabetes; and is known to be involved in energy metabolism and protein synthesis. VITAMIN A — Ensures proper development and functioning of our eyes, skin, immune system, and many other parts of our bodies. FOLATE — Helps produce and maintain new cells, including red blood cells; maintains proper balance in the nervous system’s message-carrying molecules and is necessary for proper brain function for in mental and emotional health. MELATONIN — Helps regulate other hormones; maintains the body’s circadian rhythm, an internal 24-hour clock that plays a critical role in when we fall asleep and wake up; helps control the

timing and release of female reproductive hormones (determining when a woman starts to menstruate, the frequency and duration of menstrual cycles, and when a woman stops menstruating, i.e. starts menopause). PROBIOTICS — Aids in digestion; fights off disease-casuing bacteria, reduces blemishes. Since the mid1990s, clinical studies have established that probiotic therapy can help treat a number of ills, including diarrhea, vaginal yeast and urinary tract infections, irritable bowel syndrome, and certain intestinal infections, while also reducing bladder cancer recurrence and preventing or reducing the severity of colds and flu. BIOTIN — Aids in the formation of fatty acids and blood sugar, helps to create healthy hair and strong nails.

OMEGA-3S — Better Mood, Assists in proper brain operation; is important for cognitive (brain memory and performance) and behavioral function; helps reduce high blood pressure; calms inflammation.

VITAMIN C — Less Stress, better bones. Facilitates normal growth and development and repairs bodily tissues, bones, and teeth; helps the body make collagen, an important protein used to make skin, cartilage, tendons, ligaments, and blood vessels; and functions as an antioxidant to block some of the damage caused by free radicals. VITAMIN D — Younger looking skin, clear thinking. Promotes calcium absorption necessary for bone growth; modulation of cell growth; neuromuscular and immune function; and reduction of inflammation. Without sufficient vitamin D, bones can become thin, brittle, or misshapen, leading to osteomalacia, or a softening of the bones, which can weaken muscles, too. Vitamin D deficiency has also been shown to play a role in the development of type 1 and type 2 diabetes. In good news though, evidence suggests that vitamin D may provide some protection against colorectal and possibly other cancers.

GRAPE SEED EXTRACT — Treats

health problems related to free radical damage, including heart disease, diabetes, and cancer. COENZYME Q10 — Necessary for basic cell function; helps cells manage your body’s energy supply; is a powerful antioxidant.

MULTIVITAMIN — Helps your body grow, develop, and function normally. It’s generally prescribed for those who need extra vitamins, who cannot eat enough food to obtain the required amount, or who cannot receive the full benefits of the vitamins contained in the foods they do eat.

November 2014 9

GREEN TEA — Acts as an antioxidant. Clinical studies have revealed that this antioxidant may help reduce the risk of heart disease by lowering cholesterol, as well as have anti-inflammatory and anticancer properties that may help prevent the development and growth of skin tumors.

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B-COMPLEX VITAMINS — Help the body to convert food into fuel for energy; contribute to healthy skin, hair, and eyes, and proper nervous system functioning; maintain metabolism, muscle tone, and a sharp mindBetter vision. Deficiency of certain B vitamins, often referred to as B complex vitamins, can cause a host of awful symptoms: It can cause anemia, tiredness, loss of appetite, abdominal pain, depression, numbness and tingling in the arms and legs, muscle cramps, respiratory infections, hair loss, eczema, poor growth in children, and birth defects. You don’t want that.

Importance of Breast Health Awareness By Emily Albright, M.D.

10 November 2014

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Board Certified General Surgeon

Breast cancer is the most commonly diagnosed cancer in women and, after lung cancer, the one most likely to lead to death. The death rate from breast cancer has fallen since 1990, however, and more tumors are being found at an earlier stage. With better understanding of risk factors and being in charge of your breast health, you have the potential to improve your chances against a potentially devastating disease. It should be noted that changes in the breasts may be caused either by benign (non-cancerous) conditions or cancer. The most common symptoms are likely to be caused by benign conditions, according to the American Cancer Society. Still, it’s important to let your doctor know about any changes you notice. Benign conditions (lumps, skin thickening and/ or redness, pain) have many of the same symptoms as breast cancer, so it can be hard to tell the difference between benign and cancerous conditions from symptoms alone. Your doctor

can do other tests to find out exactly what is causing the breast change. Keep these risk factors in mind: AGE, FAMILY HISTORY — The number one risk factor for breast cancer is age. If you’re age 40, your risk of developing breast cancer lumps in the next 10 years is 1 in 48. If you’re 60, that risk has jumped to 1 in 26. Family history is also important. If your mother, sister or daughter has breast cancer, your risk is double that of other women. And if you have more than one close relative with breast cancer, your risk is increased five-fold. In a few cases, family history is associated with a gene mutation such as BRCA1 or BRCA2 that substantially increases risk While you can’t change your age, genetics or family history, you can use these risk factors to guide your decisions concerning screening. Except for women with other risks, breast cancer is rarely diagnosed before age 40. That’s why, for women of average risk, the American Cancer Society recommends regular mammograms starting at age 40 and

continuing as long as a woman is in good health. BREAST DENSITY — Breast density may be one of the most important risk factors for breast cancer. In fact, except for age and genetic factors such as BRCA1 and BRCA2, breast density may be the strongest risk. Dense breasts have less fat and more glandular material. Young women, who have a low risk, tend to have denser breasts, but so do some older women, particularly those who take hormone replacement therapy or have a genetic tendency. The link between dense breasts and increased risk is not well understood, but early tumors are also more difficult to detect in dense breast tissue. While you have no control over whether your breasts are dense, you can be more vigilant if they are and consider asking your doctor about screening with digital mammography, MRI or ultrasound. WEIGHT GAIN during adult life, and particularly after menopause, is a risk factor that you can control. A weight gain of 20 to 30 pounds after age 18 is associated with a

40 percent increased risk compared to a weight gain of five pounds or less. The theory is that fat cells stimulate production of estrogen, keeping the hormone in circulation even after menopause. One study found that women taking hormone therapy did not have the same risk associated with weight gain, presumably because the external source of hormones was greater than that of the fat cells. PHYSICAL ACTIVITY — Getting regular exercise is one of the best ways of avoiding weight gain. It also helps regulate estrogen, insulin and insulin-like growth factors, all of which have been linked to the growth of cancer cells. Studies have found that women who engage in moderately intense or vigorous exercise at least three or four hours a week are 20 to 30 percent less likely to develop breast cancer. The American Cancer Society recommends 45 to 60 minutes at least five days a week–a step up from what is generally recommended for good health. HORMONES — Estrogen has a role in the development of breast cancer. As a result,

women taking birth control pills have a slightly increased risk that disappears within 10 years after stopping use, according to data from the Nurses’ Health Study. Long-term use of combined hormone replacement therapy has a similar effect that drops back to normal within five years, according to the Women’s Health Initiative. Early stage breast cancer is most often detected by a mammogram screening and according to the American Cancer Society, breast cancers that are found because they are causing symptoms tend to be larger and are more likely to have already spread beyond the breast. In contrast, breast cancers found during screening exams are more likely to be smaller and still confined to the breast. The size of a breast cancer and how far it has spread are some of the most important factors in predicting the prognosis (outlook) of a woman with this disease. As women take more preventive action in their health

– especially against a cancer that kills about 40,000 American women every year – they accept mammograms as a good preventive tool. In Illinois, women are able to self-refer for their mammograms as well – meaning a physician referral is not required. Talk to your doctor to make sure you are up to date with current screening recommendations. Taking a preventive approach to breast cancer still has its frustrations. About three quarters of breast cancers occur in persons with no known risk factors. If you know your personal risks, there’s no reason for either anxiety or self assurance. With exercise, weight control, healthy habits and regular screening, you can improve your odds. Dr. Albright is a board-certiﬁed general surgeon with advanced Fellowship training in laparoscopic surgery. For an appointment with Dr. Albright, call Saint Anthony’s Physician Group at 618-465-9024.

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Pretty Shifty The shift dress can be your ticket to sleek style this fall. Audrey Hepburn and Jacqueline Kennedy Onassis made women everywhere want to “shift” fashion gears after seeing these fashion icons wear this classic look. A shift dress traditionally hangs loose from the shoulders does not cinch at the waist. It’s the one dress that works on most body types because it draws attention away from the stomach and is flattering. Sometimes though the style can make you look heavy or frumpy. A few simple tips, especially for women over 40, to help you stay looking stylish. Wear a dress that’s slightly tailored. Try to find one the skims your curves, rather than being too loose. Go for color or print. Shift dresses have little shape or detail, so make the dress look alive by picking a bold pattern or bright color. There is a rainbow of colors to pick. Wear flats or boots. This is one style of dress that goes great with flat shoes, sandals or boots. Pair it with opaque tights to add a pop of color. Pick the right length. Don’t wear a shift that’s too short. To make it age appropriate pair it with leggings. Wear complimentary jewelry. Don’t go with dainty or thin pieces. The jewelry should be minimal, but a large cuff or pendant necklace goes well to create a mod look. Add a belt. If you’ve got an hourglass figure cinch your waist with a belt or sash to contour your curves. — CYNTHIA M. ELLIS

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Making The Grade

Angela Wood Utilizes Culinary Knowledge

16 November 2014

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Story and photos by Vicki Bennington

A Recent Graduate Of Le Cordon Bleu College Of Culinary Arts In St. Louis, Bethalto Resident Angela Wood’s Interest In Becoming A Chef Began In Her Grandma’s Kitchen When She Was Just 7 Years Old. “She Taught Me To Bake And Always Said She Wished She Would Have Went To Culinary School. I Went For Both Of Us,” Angela Said. When Her Grandma Died Six Years Ago, Angela Inherited All Of Her Baking Utensils And Items. “Whenever I’m Baking And Using Her Things, I Think Of Her And Feel Like I’m With Her. I Feel Her Strength,” She Said. At Le Cordon Bleu, Angela Earned A Certificate In Le Cordon Bleu Pátisserie And Baking. Her Training Covered Everything From Breads To French Pastries And International Cakes, Like Bavarians, Tiramisu, And Baklava, To Dozens Of “Plated” Desserts That Measure In At Five Ounces Exactly. The Students Were Often Challenged With The Task Of Using 12 Ingredients To Come Up With Their Own Concoction. Opportunities Like Preparing Desserts For Congressmen And Elaborate Cakes For Visiting Disney Chefs Were Fun And Interesting, Angela Said. She Has Set Her Sights On Someday Opening Her Own Small Bakery, And Now Fills Special Orders Through Her

Angela Wood Puts The Finishing Touch On A Cupcake.

Company, Imagination Creations At Angijohnson2013@Yahoo. Com, Making Cakes, Cupcakes And Pastries Of Every Kind – For Weddings, Birthdays, Holidays And Special Occasions. She Remembers Her First “Big” Cake Was An Ambitious Giant Spider That She Made For Her Mother’s October Birthday. Other Cakes Have Included A Huge, Elaborate Beach Scene With The Little Mermaid; Baby Shower Cakes, Complete With The New Mama’s Tummy; And A 3-D Olaf From “Frozen” For Her Daughter’s Birthday. When She And Her Husband, Danny, Were Married A Year Ago, Angela Made Her Own Wedding Cake (Which She Really Does Not Recommend Because It Got A Little Stressful), And She Makes Wedding Cakes For Others, Using Her Grandma’s Buttercream Icing Recipe, Along

Angela’s Award-Winning ‘Nightmare Before Christmas Cake,’ Displayed At Le Cordon Bleu College Of Culinary Arts.

With Fondant, If Desired. “A Lot Of People Are Doing Themed Weddings Now, And One Couple Asked Me To Make A Cake That Was Half Bridal And Half Batman (The Theme Of

Their Wedding),” She Said. For A Time She Worked At Butler’s Pantry Catering And Events In St. Louis Making Pastries, And She Makes All The Pastries For T Mo’s Tacos’ Annual Taco Eating Contest And Other Events. “I Feel Like The Love Of Baking Is A Gift, And It’s The Best Gift My Grandma Could Have Given Me,” Angela Said. While She Prefers Baking Over Cooking, Angela Makes Sure There’s A Hot Meal On The Table Every Night, Using Family Recipes, Like Italian Pastas, Italian Chicken And Cobb Salad. “I Do Like To Experiment, And Even Though I Specialized In Baking At School, I Learned A Lot About The Chemistry Of All Foods, And I Can Apply That Knowledge To Make Culinary And Savory Dishes, Too,” She Said. With Family Members Who Are Diabetic And One Who Eats Gluten-Free, Angela Has Learned To Make Sugar-Free And GlutenFree Treats And Bakery Items, Too. And She Takes Great Pride In Her Home, Giving It Her Own Personal Touch With Creative Projects And Accents. She Is Very Crafty And Tends To Be Quite Thrifty. One Year, She Made All Of The Christmas Gifts On Her Shopping List. She Paints, Does Hand Sewing And Tatting, Dabbles In Photography, And Is See WOOD | 17

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Angela Wood Recently Graduated From Le Cordon Bleu College Of Culinary Arts In St. Louis.

Also A Consultant For Thirty-One Gifts. In Honor Of Her Grandma And Her Love Of Baking, Angela Has A Baking-Themed “Sleeve” Tattooed On Her Right Arm, Featuring A Cupcake (A Nickname Her Grandparents Used For Her), And The French Phrase “Mise En Place,” Meaning To “Put In Place,” Meaning Setting Up And Preparing Ingredients In A Commercial Kitchen, A Term Frequently Used In Culinary School. Angela Has A 5-Year-Old Son, Charlie, And A Daughter, Janice, 7, Who Is Creative Like Her Mother, Making Dozens Of Hair Bows For Her Own Small Business. Angela Often Donates Cake Or Pastry Items To Various Charity Events, Especially Those Benefitting Oasis Women’s Center, Which Is Near And Dear To Her Heart. As A Survivor Of Domestic

Amanda Wood’s Daughter, Janice, Is As Creative As Her Mother, Making A Variety Of Hair Bows That Has Become Her First Small Business Venture.

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Angela Wood Puts The Finishing Touch On A Cupcake.

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1-1/2 C. All-Purpose Flour 1-1/4 Tsp. Baking Powder 1/4 Tsp. Baking Soda 1/4 Tsp. Ground Ginger 1/2 C. Unsalted Butter (Room Temp.) 3/4 C. Brown Sugar 1/4 C. Sugar 2 Eggs 1/2 C. Sour Cream 1/4 Tsp. Lemon Extract 2-1/2 C. Finely Chopped Apples (Or More If Preferred) Preheat Oven To 350 Degrees Fahrenheit. Line Muffin Tins With Cupcake Liners. Sift Together Flour, Baking Powder, Baking Soda And Ground Ginger. In Separate Bowl, Beat Butter, Brown Sugar And Sugar Until Fluffy. Add Eggs, Sour Cream And Lemon Extract. Mix In Flour Mixture, Then Fold In Apples. Line Muffin Pan Cups With Pour Into Lined Muffin Pan. Bake For 25 Minutes.

A Pair Of Angela Wood’s Cupcakes.

Pumpkin Pie Frosting 3/4 C. Sugar 1/2 Tsp. Salt 1-1/2 Tsp. Pumpkin Pie Spice 2 Lg. Eggs 15 Oz. Can Of Libby’s 100% Pure Pumpkin 12 Oz. Evaporated Milk Preheat Oven To 425 Degrees Fahrenheit. Beat Eggs; Add Sugar, Salt And Pumpkin Pie Spice. Mix In Pumpkin. Mix In Evaporated Milk. Pour Into Nine-Inch Pie Plate (Do Not Use A Crust). Bake For 15 Minutes. Reduce Heat To 350 Degrees Fahrenheit And Bake Another 40 To 50 Minutes. Let Cool For Two Hours. Scrape Out Of Pie Plate Into Bowl And Whip Until Fluffy, Then Pipe Directly Onto Cupcakes.

Angela’s Vanilla Chiffon With Raspberry Filling Garnished With Fresh Raspberry Coulis With Vanilla Bean Ice Cream, A Tuile Cookie Spoon And Caramelized Almond – One Of The Plated Desserts That She Made At Le Cordon Bleu. The Plated Desserts Must Weigh In At Exactly Five Ounces.

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9 Things: 9 fresh ways to gin up your holidays ALISON LADMAN Associated Press

Much as we might like otherwise, few of us have the cash, time or energy to maintain a full bar. And that can be a bummer, particularly as we move through the holidays and are constantly tempted to pour ourselves (sometimes even our guests) something creative and delicious to help make the season merry. So this year we’re taking a fresh approach to the holiday cocktail situation. We’re going to limit ourselves to one liquor and build an entire bar’s worth of cocktails around that. This way, no worrying about tracking down obscure (and expensive) liquors. Just stock up on the booze and everything else can be grabbed at the grocer. We decided to build our bar around gin. It’s an exceedingly versatile liquor that works well with so many flavors. Its spicy notes also mean it plays well with the heavier foods we tend to eat this time of year. And if gin isn’t your thing, most of these ideas also would work well with vodka.

9 Fresh Cocktail Ideas Using Gin inches of cucumber, then add the gin, ice and the juice of a lime. Shake and strain.

Strawberry: In a cocktail shaker, combine the gin and 1 ounce of juice from a thawed container of frozen strawberries in syrup. Shake and strain. Cran-ginger: In a cocktail shaker, muddle two 1-inch slices of fresh ginger, then add the gin, ice and 2 ounces cranberry juice. Shake and strain into a glass. Top with ginger ale. Carrot-mango: In a blender, combine 1/4 of a peeled fresh mango, 2 ounces carrot juice, and the gin. Blend, then pour over ice. Cider chai: In a cocktail shaker with ice, combine 1 tablespoon powdered chai mix, 2 ounces apple cider and the gin. Shake and strain. AP Photo | Matthew Mead

Three cocktails made with gin with, from left, grapefruit, strawberry and rouge in Concord, N.H. Gin is an exceedingly versatile liquor that works well with many flavors.

Start with 1 1/2 ounces chilled gin: Grapefruit: Add 2 ounces grapefruit juice and 1/2 teaspoon sugar to the gin in a cocktail shaker filled with ice. Shake and strain. Cucumber: In a cocktail shaker, muddle 2

Goelz From page 7

Corey: There were so many fantastic cameos in this movie. There are a couple of scenes where Gonzo appears with Richard Pryor and Milton Berle. Dave: Milton Berle was on “The Muppet Show,” and I had to do a full costumed character named Timmy Monster. The character had to slap Milton on the face with a big powder puff. We were rehearsing it on the set, and I didn’t get the timing right to his satisfaction, so he got very mad at me. He kept saying, “No, not here. Here. Not then. Not then. Now!” It was kind of embarrassing that he was very impatient with me. Eventually, I got it right.

20 November 2014

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Corey: What I really like about the movie is that it gives more dimen-

Extra-dirty: In a cocktail shaker with ice, combine 1/2 ounce spicy pickle juice, 1/2 ounce olive brine and the gin. Shake and strain. Rouge: Muddle a strip of orange zest in a glass, then add the gin and 2 ounces merlot. Vert: In a cocktail shaker filled with ice, combine the gin with 2 ounces sauvignon blanc, 1/2 ounce lemon juice and 1/2 ounce lime juice. Shake and strain.

sion to these characters that we’ve grown to love. With “The Muppet Show,” it was a lot of shorter sketch pieces. We get to see more of Gonzo’s heart in this movie, especially in the campfire scene when he gets to sing, “I Hope to Go Back There Someday,” which is really touching. Dave: Yeah, that song was not even part of the movie. It wasn’t planned. [“Muppet Movie” songwriter] Paul Williams identified with Gonzo. Paul was short. He sort of perceived Gonzo as a flightless bird and could relate to him in that way. He just brought the song in. He wrote it for Gonzo. He brought it in and Jim loved it. We all did. Corey: When Gonzo makes appearances with you, is he from the movies we’ve seen? Dave: Gonzos have to be built every eight years or so when they start to wear out. Whoever gets the job of duplicating the puppet is a sad person indeed, because

it’s really difficult. It’s not digital. It’s just scissors. No matter what you try, it’s just extremely hard to get the essence and the size of everything the same. Along the way, they always ship a couple of new Gonzo heads out to me to actually work on myself, and modify them and send notes back. Corey: I’m sure it’s the norm for you, but I guess it would be unusual for somebody to open a box and find a Gonzo head. Dave: Yeah. Once when I came through customs back in the ’70s, Jim asked me to deliver Bert from “Sesame Street.” I went through customs with Bert, and this guy opens the box and looks at him, and says, “You know I have put my hand in there.” I wasn’t about to fight with the customs guy, so he put his hand inside Bert and went, “Eh-eh-eh-eh-eh.” Anything to get a chance to work with The Muppets.

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Rice Krispies Treats

ELIZABETH KARMEL Associated Press

To be honest, I had no idea about Rice Krispies Treats. That is, I certainly knew of them, but I’d never made them. And I never knew just how delicious they could be. The first time I made them, I used the original recipe. It was good, but I felt it needed a little more… something. So I made a batch of my favorite caramel sauce and decided to see what would happen if I dumped some of that in along with the usual butter and marshmallows. It made all the difference. The treats were great and made me think of fall, of

caramel apples and Halloween. And so I decided to take my improved treats even further, adding a caramel bourbon glaze. Because who says all Halloween treats have to be for the kids? And then I just kept going… Next I added a sprinkle of coarse sea salt to the caramel topping and candy corns. I was in love. Of course, if you feel the need to share these with the kids, you can always leave out the bourbon, or use bourbon extract instead. And either way, don’t feel you need to limit yourself to the candy corn on top. Have at it with any — or all — of your favorite Halloween candy. It is a holiday of indulgence, after all.

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Rice Krispies Treats With Bourbon Caramel Glaze Start to finish: 3 hours (20 minutes active) Makes 24 bars For the caramel sauce: 14-ounce can sweetened condensed milk For the bourbon caramel glaze: 1/2 cup (1 stick) unsalted butter, softened 1 overflowing teaspoon vanilla extract 1/2 teaspoon kosher salt 2 tablespoons half-and-half 1 tablespoon bourbon (optional) 2 3/4 cups powdered sugar For the bars: 1/4 cup (1/2 stick) unsalted butter, plus extra for the pan 10-ounce package marshmallows 5 cups Rice Krispies cereal Coarse sea salt 1 cup candy corn Start by making the caramel sauce. Remove the label from can of sweetened condensed milk, but do not open the can. Place

AP Photo | Matthew Mead

This Sept. 22, 2014 photo shows Rice Krispies Treats with bourbon caramel glaze in Concord, N.H.

the can in an 8-quart heavy-duty saucepan and add enough water to cover by 2 inches. Bring to a boil, then reduce heat to simmer for 2 1/2 hours. Check the pan regularly during this process, adding water as needed to maintain the level. Using tongs and an oven mitt, carefully remove the can from the pan and set aside to cool for at least 10 minutes. Meanwhile, proceed with the rest of the recipe. To make the glaze, in a large bowl, combine the butter, vanilla, salt, half-and-half and bourbon, if using. Use an electric mixer to beat until the mixture is creamy. Add the powdered sugar and beat until fully incorporated. Once the can of caramel has cooled, carefully open it. Pour half of it into the butter mixture and beat until well mixed. Set aside. To make the bars, coat a 13-by-9-inch pan with butter. In a large, microwave-safe bowl, microwave the 1/4 cup of butter on high for 30 seconds, or until melted. Add the marshmallows and toss to coat with the butter. Micro-

wave on high for 1 minute, then stir until the marshmallows are completely melted. Add the remaining half can of caramel and stir until smooth. Add the Rice Krispies cereal and stir until well coated. Using wet hands, gently press the cereal mixture evenly into the prepared pan. Spoon the glaze over the cereal mixture, smoothing it as needed. Sprinkle the top with a bit of sea salt, then scatter the candy corns evenly over the surface, gently pressing them into the glaze. Set aside to cool for at least 20 minutes. To serve, cut into 2-inch squares. Nutrition information per serving: 260 calories; 60 calories from fat (23 percent of total calories); 7 g fat (4.5 g saturated; 0 g trans fats); 20 mg cholesterol; 46 g carbohydrate; 0 g fiber; 39 g sugar; 2 g protein; 140 mg sodium. EDITOR’S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including “Pizza on the Grill.”

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Cutting the sugar? Up the zest so you won’t notice MELISSA D’ARABIAN

26 November 2014

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Associated Press

When it comes to sweets, I have a surprising trick up my sleeve. And the best part about it? It probably won’t cost you a penny because most likely you already have it, but throw it in the trash. I’m talking about orange zest, the thin outer skin of an orange. I don’t mean the white part, called the pith. That’s bitter. The zest is just the paper-thin layer of colored skin, which has tons of fragrant and flavorful oils. Those oils are perfect for tricking us into thinking something is sweeter than it really is. I use zest in cakes, muffins and cookie doughs, and to bring out the sweetness in root vegetables, such as roasted beets or carrot soup. It’s easy to build a stock of this ingredient. Any time you grab an orange for a snack, take an extra minute to run a wand-style grater or vegetable peeler gently over the peel, being careful not to extract any of the pith. The zest can be saved either by freezing it in a small container or by drying. To dry zest, place it in a 200 F oven, turn off the heat and let it sit undisturbed until the zest is dry, about 30 to 60 minutes. Let cool completely, then place the dried zest in a clean spice jar. Very quickly you’ll have a supply of flavor ready to go in either your pantry or freezer. Note that you may need to chop up larger pieces, and the zest will lose some potency as it ages, so just add a smidge extra when following recipes that call for fresh zest. I’m sharing a seasonal favorite in our house — orange

This Sept. 29, 2014 photo shows orange zest pudding with dark chocolate shavings in Concord, N.H. Orange zest, the thin outer skin of an orange, has fragrant and flavorful oils that can add sweetness to dishes.

zest pudding with shaved dark chocolate. I use low-fat milk to make the pudding, but add an egg yolk at the end to impart just enough richness to make the pudding feel custardy and decadent. I like it because it’s not overly sweet and it features one of my favorite food combinations — orange and chocolate. But my kids like love it for another reason: the creamy orange color topped with dark chocolate looks Halloweenthemed.

ORANGE ZEST PUDDING WITH SHAVED DARK CHOCOLATE

The best tool for zesting citrus is a fine wand-style grater. These very sharp graters are easy to use and do an excellent job of removing the flavorful zest without getting the bitter white pith beneath it. Start to finish: 20 minutes, plus cooling Servings: 4 1 3/4 cups low-fat or reducedfat milk 2 1/2 tablespoons cornstarch

1/4 cup light brown sugar Zest and juice of 1 large orange 1 egg yolk, lightly beaten 1 teaspoon vanilla extract Pinch of salt 2 ounces dark or bittersweet chocolate, shaved using vegetable peeler or wand-style grater In a large saucepan over medium heat, whisk together the milk and cornstarch until dissolved. Add the brown sugar and continue to whisk while bringing the mixture to a gentle simmer. Cook, whisking constantly, until the milk thickens to a thick pudding, about 2 minutes. Whisk in the orange zest and juice, then remove the pan from the heat. Place the egg yolk in a small bowl. One at a time, while whisking, add a few tablespoons of the hot pudding to the egg. Transfer the egg-pudding mixture to the saucepan with the remaining pudding. Return the pudding to low heat and cook, whisking constantly, until it just begins to bubble. Remove from the heat, whisk in the vanilla extract and salt, then divide between 4 parfait glasses. Chill for at least 1 hour. Just before serving, top each cup with shaved chocolate. Nutrition information per serving: 220 calories; 80 calories from fat (36 percent of total calories); 8 g fat (4 g saturated; 0 g trans fats); 60 mg cholesterol; 34 g carbohydrate; 1 g fiber; 26 g sugar; 6 g protein; 95 mg sodium. Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the upcoming cookbook, “Supermarket Healthy.” www. melissadarabian.net

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