10.21.18 SB_Q by stltoday.com

Craft with Fall Finds

Cook with Sorghum

Decorate for the Season ®

Whip Up NoBake Sweets

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FALL 2018

Fresh ideas to make the most of the season

HOME & GARDEN

2 Pumpkins, Please

A Bittersweet

Pick pumpkins for baking or crafting.

7 Plan for the Future Customize a modular home plan.

14 To Grandmother’s House We Go Welcome family for the holidays.

16 It’s Easy Being Green Decorate with a single accent color.

17 Living Gifts Plant these easy gifts to give.

18 Deck the Halls with Color Make holiday decor with wood beads.

21 A Fresh Take Learn how to dress up a green wreath.

Bring on the orange. Bring on the gold. When you harness the ﬁery colors of bittersweet, your home will glow. by jessica bennett

photos by kritsada

produced by karin lidbeck-brent

17 FOOD & HEALTH

4 No Tricks … So Many Treats Cook festive Halloween foods.

8 Roasted Seasonal Squash Find three ways to enjoy fall’s bounty.

10 Your Best Thanksgiving Discover the secret to a moist turkey.

11 Easy as Pie Buy the right pie from the store.

12 Feast of Flavor Prepare yummy plant-based dishes.

15 Eggs in the Oven Please a crowd with baked breakfasts.

20 Easy No-Bake Treats

Fresh from the Farm: Put harvest pickings to work as vases for bittersweet. Using a screwdriver, pierce a few holes in a gourd or pumpkin, then push a berrycovered branch ﬁrmly inside each one.

Whip up cookies and bars.

22 Quick Dinners Try these fresh, light pasta meals.

Make an easy DIY Halloween costume.

6 Enjoy a Natural ‘Crafternoon’ Celebrate the season with kid crafts.

9 Sweet Tradition Learn about a family’s sorghum harvest.

23 Stay at Your Happy Weight Keep the scale steady during the holidays.

WELCOME AUTUMN!

PRE TTY TAB LETOPS FRO NT- ENT RY DEC OR NO -CA RVE PUM PKI NS

3 Costume Cuties

Quick Ideas for

DECO RATIN

BETTER LIVING

103

Special Intere st Publications

Chalk Talk: Create a home for autumninspired messages by adding a coat of chalkboard paint to a wood cutting board, left. Nail small brads along the edges of the board, then twist bittersweet around the brads to frame your message. Secure the vines with ﬂorists wire as needed.

LL deFAco ratıng

SAVOR THE SEA SON IND OOR S AND OUT

Homes

Perfect Partners: Serve up favorite fall trimmings on a platter, above. Intermix small glass votives ﬁlled with water among mini pumpkin gourds. Pluck dahlias in a spectrum of autumn hues, snipping the stems short so they’ll stand up in the votives on their own. Finish the arrangement with a vine of bittersweet.

plus

CLEVER WA YS TO USE

DIY WREA THS UNDER $25 ! MUMS • EA SY FALL RE CIPES

2018

BHG.com

BEAUTY OF THE SEASON Get your copy of Fall Decorating™ magazine at TheMeredithStore.com.

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2 fall 2018

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Pumpkins, Please At this time of year we round up pumpkins for two basic purposes: delicious pies and jack-o’-lanterns. This seasonal crop is grown in many varieties, and each type of pumpkin has its advantages. by shelli mcconnell photos by jay wilde produced by scott j. johnson food styling by charlie worthington

FOR EATING

A. Buckskin Used by some commercial processors for canned pumpkin, it is perfect in pies.

B. Pink lady Its light-textured, deep orange flesh is sweet and excellent in pureed soups or baked into pies, breads, and muffins. C. Blue Jarrahdale This blue pumpkin’s golden-orange flesh is fine-textured and sweet. It’s good for making pies and soups. D. Fairytale One of the best varieties for cooking. The fine texture and thick flesh make it a good substitute for butternut squash. E

FOR DECOR

D G

E. Cotton candy This bright white pumpkin—even the ﬂesh is white—has smooth, glossy skin that lends itself to being painted or carved.

F. Mini hybrid pumpkins Usually used for decorating, they also make cute little serving vessels for soups. G. Iron Man Thanks to its toughness and smooth, hard shell, this variety is just right to paint. H. White mini jack Use this little white gourd as you would any mini hybrid pumpkin. I

FOR BOTH I. Orange kabocha squash The stripes and bumps make it decorative. Use its sweet and slightly nutty ﬂesh in any of the ways you would a hard winter squash. J. Silver moon This pumpkin is spectacular when carved. It also makes wonderful puree for pies, and it is loaded with highly snackable seeds.

SEED SNACKS

Pumpkin Seed Turtles prep 45 minutes stand 1 hour

To ready pumpkin seeds for eating, rinse them under cold water to remove the pulp and strings; drain well. Pat dry with paper towels. Spread seeds in a 15×10-inch baking pan. Let stand 1 to 3 days or until dry, stirring occasionally. You can also dry seeds in a food dehydrator at 115°F to 120°F for 1 to 2 hours.

2 cups pumpkin seeds, cleaned and dried (see left) Nonstick cooking spray Salt (for toasting; optional) ½ cup butter ½ cup packed light brown sugar ½ cup packed dark brown sugar ½ cup light-color corn syrup ½ tsp. salt ½ cup + 2 Tbsp. sweetened condensed milk 1 tsp. vanilla ¾ cup dark chocolate chips 1 tsp. vegetable oil Sea salt ﬂakes (for ﬁnishing)

microwave on high (100% power) 30 seconds. Let caramel-covered seeds set. Reserve any leftover caramel for another use. 3. In a small bowl melt chocolate chips and oil in microwave on high (100% power) 1 minute, stirring once. Stir until smooth. Spoon chocolate over the top of each cluster. Sprinkle with sea salt ﬂakes. Let stand about 1 hour or refrigerate about 15 minutes, until set. Makes 60 candies.

Sweet Seeds prep 10 minutes bake 30 minutes

IN EVERY S E A S O N,

JOANNA

REVEA

LS T H E B A B Y'S NURSERY

donuts and pasta from scratch O U R L AT EST PRO J E C T:

R E N O VAT

ING AN O LD CHUR CH

IN THE SEASON Enjoy fall with The Magnolia Journal™ magazine. Get your copy at TheMeredithStore.com.

1. Preheat oven to 350°F. Spread pumpkin seeds in a single layer in a 15×10-inch baking pan. Lightly coat seeds with cooking spray and, if desired, lightly sprinkle with salt. Bake about 20 minutes or until lightly browned. Let cool. Arrange in clusters of 8 to 10 seeds on parchment paper-lined baking sheets. 2. For caramel, in a 2-qt. saucepan combine butter, brown sugars, corn syrup, and the ¹L₂ tsp. salt. Bring to boiling over medium heat. Stir in sweetened condensed milk and vanilla. Clip a candy thermometer to side of pan. Continue cooking about 8 minutes or until mixture reaches 240°F, stirring constantly. Quickly spoon caramel over seed clusters, making sure caramel touches all seeds. If caramel becomes too ﬁrm,

¼ ¼ 1 ¹B₈

cup butter, melted cup packed brown sugar tsp. ground cinnamon tsp. ground nutmeg Dash salt 3 cups pumpkin seeds, cleaned and dried (see far left)

1. Preheat oven to 350°F. In a large bowl stir together melted butter, brown sugar, cinnamon, nutmeg, and salt. Add pumpkin seeds; toss to coat. 2. Spread in a single layer in a 15×10-inch baking pan. Bake about 30 minutes or until toasted, stirring occasionally. Cool in pan on a wire rack. Store in an airtight container up to 3 days. Great as a snack or on a salad. Makes 12 servings.

better EDITORIAL

MEREDITH CORE MEDIA

Contributing Editor KATHY BARNES Contributing Designer WATERBURY PUBLICATIONS INC. Contributing Copy Editor CARRIE TRUESDELL Proofreader ERIKA BJORKLUND Contributors MARY BEAUMONT, EE BERGER, CYD MCDOWELL, COURTNEY DE WET, JULIE MILTENBERGER, TINA RUPP, SUZONNE STIRLING, KATE CARTER FREDERICK, ANDREA CAUGHEY, BOB STEFKO, SHELLI MCCONNELL, CHARLES WORTHINGTON, DAVID BONOM, LESLEY ROTCHFORD, MERRILEE LIDDIARD, NICOLE GERULAT, HEIDI PALKOVIC, AMANDA KINGLOFF, YUNHEE KIM

Vice President and Group Publisher SCOTT MORTIMER Executive Account Director DOUG STARK Editorial Content Director MICHELLE BILYEU Art Director NIKKI SANDERS Assistant Managing Editor JENNIFER SPEER RAMUNDT Senior Copy Editor ERIKA BJORKLUND Administrative Assistant LORI EGGERS Business Manager, Editorial CINDY SLOBASZEWSKI Business Office Assistant GABRIELLE RENSLOW Associate Business Director JENNA BATES Business Manager LISA CARLSON

SUBSCRIBE President & Chief Executive Officer TOM HARTY President, Meredith Local Media Group PATRICK MCCREERY Chief Financial Officer JOSEPH CERYANEC Chief Development Officer JOHN ZIESER Executive Chairman STEPHEN M. LACY Vice Chairman MELL MEREDITH FRAZIER © MEREDITH CORP. 2018. ALL RIGHTS RESERVED. PRINTED IN THE USA.

To subscribe to featured magazines and more, visit TheMeredithStore.com. For questions or comments, email Spoon@meredith.com.

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fall 2018 3

Costume Cuties Delight your favorite trick-or-treaters with easy-sew and no-sew disguises you’ve made yourself. by heidi palkovic

photos by nicole gerulat

produced by merrilee liddiard

On the Prowl

Cute as a Bug

Don’t wait for a full moon to transform your trick-or-treater into a howling beast. This werewolf comes to life with the help of a painted cardboard head, a faux-fur tail pinned to a gray sweat suit, and fuzzy gloves embellished with cardstock claws.

According to legend, a ladybug in the house brings good luck—so this shimmering version is sure to be extra special. The antennae and spotted cardboard wings shine with the help of glitter. Elastic shoulder straps attached to the wings make slipping the ensemble over a black outﬁt easy.

Project Runway The sky’s the limit when it comes to creative costume fun, and this cardboard airplane is ready for takeoﬀ! Use our patterns to embellish a cardboard box with wings, a tail, and even a working propeller powered by a dowel that can be rotated from the inside. MATERIALS • Plane patterns (link below) • Cardboard • Utility knife • Large rectangular box • Acrylic paint: white, red • Hot-glue gun and glue sticks • ¹E₂-inch dowel, cut to 8 inches long • 1 yard of ⁵E₈-inch-wide white elastic

Too Sweet to Eat Sugar and spice and everything nice— that’s what this costume is made of! To make this party-ready costume, transform cardboard into a cake and use paint and wool-felt balls for frosting. Use cardboard paper towel rolls for candles. Top it oﬀ with a top-tier cake hat.

1. Make the wings. To build the plane, trace wing pattern four times onto cardboard; cut out. Fold wings as indicated by dashed lines on pattern. Cut a slit as indicated on the vertical tail piece. Cut eight 2¹M₂×9-inch rectangles from cardboard for struts. 2. Make the cockpit. Cut ﬂaps from box. In the center of the box bottom, cut an oval hole that is large enough for your child’s torso. Paint the box and all cardboard shapes white; let dry. Hot-glue top wings to box sides so

they are even with the top of the box. Hotglue bottom wings to box sides. Hot-glue four struts between each set of wings. 3. Make the propeller. Cut out a 4-inchdiameter circle and a 2×12¹M₂-inch rectangle from cardboard. Gently bend the rectangle to ﬁt around the circle and hot-glue them together to create the propeller center. Paint red; let dry. To add the propeller, trace the propeller onto cardboard; cut out. Cut a hole in the front of the box large enough to accommodate the dowel. Cut a hole in the center of the propeller, and push dowel through the propeller and through the hole in the front of the box. Hot-glue propeller center to the front end of the dowel. 4. Make the tail. Trace vertical and horizontal tail pieces onto cardboard; cut out. Slide horizontal and vertical tail pieces together. Paint red stripes on tail and wings; let dry. Cut a slit in the back of the box for inserting the tail. Push the tail through the slit and secure with hot glue. 5. Make the straps. Cut four 1-inch-long slits around the opening in the top of the box. Knot one end of the elastic and push the other end up through one slit. Thread the elastic through the rest of the slits in a crisscross fashion; knot that end on the underside of the top.

Little Squeaker Transform your littlest trick-or-treater into a mischievous mouse who’s ready to scamper about in search of treats. Simply glue a set of cardboard ears to a headband and pin a long sewn tail to a pair of leggings for a costume that comes together in no time.

Download FREE patterns at BHG.com/ CostumeCuties

lloween trica ks& treats 213

Q U I C K-T OC A RV E PUMPK INS

CRE & CLEEVPEY IDEAS R OU

TH ROW TH RI LLINA PART Y! G

TDOO DECO R COSTUMR,ES & MORE

WIC KE DL EA SY Y

INSTRU CTI ON S, REC IPE S DOWN LOA& DS

H O T- G L U DESIGN E S P R AY- S & PA I N T

M A K E -A HEAD PA R T Y FOOD

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HALLOWEEN FUN Get your copy of Halloween Tricks & Treats® magazine today at TheMeredithStore.com.

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4 fall 2018

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no tricks… SO MANY TREATS Spooked by the amount of work involved in throwing a Halloween party? Don’t be scared: These treats are easy to make and party-perfect. by julie miltenberger

photos by tina rupp

Spooky Bat Cookies

Frankensmoothie

prep 20 minutes bake at 375° for 12 minutes

prep 10 minutes

Prepare and refrigerate dough from Skeleton Cookies (opposite, bottom right). Roll dough to ¹N₄-inch thickness. Using a 3¹N₂-inch bat cookie cutter, cut out shapes. Transfer to 2 large baking sheets and bake at 375° for 12 minutes. Cool completely on a wire rack. To prepare icing, beat 3 cups confectioners’ sugar and 3 tbsp meringue powder or pasteurized egg whites with 4 tbsp water until good frosting consistency. Thin with a little more water, if needed. Tint with purple food coloring and spread onto cooled cookies. Dip in purple sparkling sugar and use a small dot of icing to attach edible eyeballs. Let dry. Makes 3¹N₂ dozen.

In a blender, combine 1 pitted and peeled avocado, 1 cup seedless green grapes, 2 trimmed and peeled kiwis, 3¹N₂ cups cold bottled limeade and 4 drops green food coloring, if desired. Puree until smooth. With a permanent marker, decorate 6 plastic tumblers to resemble Frankenstein. Divide smoothie among tumblers. Makes 6 servings. PER SERVING 139 cal., 4 g fat (1 g sat.), 1 g pro.,

28 g carb., 22 g sugars, 2 g ﬁber, 12 mg sodium

PER COOKIE 132 cal., 5 g fat (3 g sat.), 2 g pro.,

22 g carb., 15 g sugars, 1 g ﬁber, 24 mg sodium

Turkey Cheeseburger Mummy Faces prep 30 minutes cook 5 minutes bake at 375° for 18 minutes

In a large skillet, heat 2 tbsp vegetable oil over medium-high. Add 1 lb ground turkey and 2 tbsp dried minced onion. Cook 5 minutes, breaking apart with a spoon and adding ¹N₄ cup yellow mustard and 3 tbsp ketchup near end of cook time. Remove from heat and stir in 1 cup shredded mozzarella. Roll out 4 large refrigerated biscuits (from a 16.3 oz tube) to 6-inch circles and transfer to a large baking sheet. Spread heaping ¹N₃ cup turkey mixture onto each biscuit round. Roll out remaining 4 biscuits and cut into thin strips (a pizza cutter works well for this). Slice a few pitted black olives into rounds and add 2 slices on top of turkey mixture to resemble eyes. Arrange 1 biscuit of thin strips over filling to resemble bandages and brush with a beaten egg. Repeat with a second tube of large refrigerated biscuits and remaining filling, olive slices and egg. Bake at 375° for 18 minutes. Makes 8 servings. Note: To make ahead, assemble and bake mummies. Wrap in foil and refrigerate. Warm in 250° oven for 10 minutes until heated through. PER SERVING 483 cal., 20 g fat (7 g sat.), 24 g pro., 53 g carb., 10 g sugars, 2 g fiber, 1,186 mg sodium

Salumi and Eyeball Platter prep 15 minutes

Arrange 1 pkg (6 oz) assorted cured meats (such as capicola, salami and prosciutto) plus 2 oz prosciutto on a cutting board. Unwrap 1 pkg (6 oz) BelGioioso fresh mozzarella snacking cheese and thread onto toothpicks, 2 per pick. Thinly slice black or green olives. Place a slice on each piece of cheese to resemble an eyeball. Makes 6 servings. PER SERVING 190 cal., 14 g fat (7 g sat.), 14 g pro., 0 g carb., 0 g sugars, 0 g ﬁber, 733 mg sodium

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Hummus Skull Platter prep 20 minutes

On a large platter, spread 1 family-size container (17.6 oz) hummus in the shape of a skull (about 10 inches long and 8 inches across the cheek area). For eyes, use 2 thin red beet slices topped with 2 thin radish slices and the end slices from a pitted black olive. Create eyelashes with halved pitted black olive slices. For the nose, use a thin beet slice cut into a heart shape. Make a mouth from sliced almonds and a piece of chive. We also used sliced mini sweet peppers, sliced Kirby cucumbers and sliced baby carrots for other features and as decoration. Arrange more of these vegetables plus halved radishes around skull for dipping. Makes 8 servings. Note: To make ahead, spread hummus on platter and prep veggies, but keep separate. Assemble just before serving. PER SERVING 189 cal., 12 g fat (2 g sat.), 6 g pro.,

15 g carb., 4 g sugars, 4 g ﬁber, 309 mg sodium

Chicken Artichoke Puﬀs prep 20 minutes bake at 400° for 18 minutes

Thaw 2 boxes (17.3 oz each) puff pastry. In a large bowl, combine 1 cup chopped cooked chicken with 3 tbsp jarred pesto. Drain and chop 1 jar (6 oz) marinated artichoke heart quarters and add to bowl, stirring to combine well. Unfold 1 pastry sheet and roll out slightly. With a 2³W₄-inch pumpkin cookie cutter, cut out 12 pumpkins. Repeat with second sheet. Place 12 pumpkins on a baking sheet and brush with a beaten egg. Top each with 1 tbsp chicken mixture. Place a second pumpkin over each mound of filling and press edges to seal. Repeat with 2 remaining pastry sheets and filling. Score top of each to resemble pumpkin ridges; brush all with egg. Bake at 400° for 15 to 18 minutes. Serve with more pesto alongside (offer a spoon, so there’s no double dipping). Makes 24 servings. Note: To make ahead, assemble puffs through sealing and freeze in a single layer. Brush with egg and bake straight from frozen, extending baking time by 5 minutes. PER SERVING 199 cal., 13 g fat (3 g sat.), 5 g pro.,

15 g carb., 1 g sugars, 1 g ﬁber, 277 mg sodium

Skeleton Cookies prep 20 minutes refrigerate 2 hours or overnight bake at 375° for 12 minutes NEW IDEA S

Beat 2 sticks (1 cup) softened unsalted butter with 1¹W₄ cups granulated sugar until creamy. Beat in 1 large egg and 1 tsp vanilla extract. Whisk 2³W₄ cups all-purpose flour, ¹W₂ cup unsweetened cocoa powder and ¹W₄ tsp salt and beat in on low, alternating with ¹W₄ cup milk. Gather dough together, divide in half, wrap in plastic and refrigerate 2 hours or overnight. Roll dough to ¹W₄-inch thickness. Use a 3¹W₂- to 4-inch gingerbread cutter to cut out cookies. Repeat with all dough. Bake at 375° for 12 minutes. Cool on a wire rack. To decorate, beat 3 cups confectioners’ sugar, 3 tbsp meringue powder or powdered egg whites and 4 to 5 tbsp water until stiff. Transfer to a piping bag fitted with a small writing tip. Pipe skeletons onto cooled cookies. Let dry. Makes 3 dozen. PER COOKIE 154 cal., 6 g fat (3 g sat.), 2 g pro.,

25 g carb., 17 g sugars, 1 g ﬁber, 27 mg sodium

SLO W CO FOR OK ER DINN ERS

50 WAY S TO

GIV E BAC K RIGH T NOW

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N OV E M B

ER 2018

HOLIDAY FUN Subscribe to Family Circle® magazine today at magazine.store and get 12 issues for $9.98.

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Enjoy a Natural 'Crafternoon' You and your kids will enjoy double the fun with these easy projects: ﬁrst the nature walk to gather supplies and then the creating! crafts by amanda kingloff

Leafy Linens: Use leaves as stamps to embellish napkins. Paint freshly fallen, sturdy leaves using a foam paintbrush and fabric paint. Press the painted side of the leaf to the fabric. Use a rubber brayer (or a rolling pin that you don’t mind getting paint on) to press ﬁrmly down on the leaf. Peel oﬀ the leaf and repeat. Let dry. Launder according to paint package directions.

Bright Branches: This art project is extra brilliant because you can use up all the leftover crafts supplies you have on hand. Select a medium-size branch for the base. Then have kids wrap yarn, ribbon, and pipe cleaners around the branch. Glue on pompoms and other embellishments of their choosing. For extra color, paint stripes between the wrapped areas.

OMG, TH E SHOCK O F L AU N AFTER H D RY AV I N G K IDS

E A SY P OT LU C K R E CIPES FO FA LL PA R RTIES

WHEN M IGRAINE YO U R M A S M E S S W I T H R R I AG E

GET REA DY T O

LO V E YO UR

MOM STYLE!

#Hal lowe

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MIN I PU MP KIN

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RAI SE A SPO RTY KI D WIT HOU T BEI NG THA T PAR ENT KID -HE ALT BRE AKT HRO H UGH S FRO M OUR TOP 20 HOS PITA LS “Flaun t your bump, ” says fashio n Insta star Chrise lle Lim, with daugh ter Chloe.

OCTOB ER

2018 PAREN TS.CO

photos by yunhee kim

FAMILY FUN You’ll find more ideas, information, and inspiration for raising kids in Parents® magazine, on sale now, or shop TheMeredithStore.com. Cone Critters: Craft cute hedgehogs (or other animals) from pinecones. Cut a small circle of felt, snip out a 90-degree-triangle wedge, and then overlap the two cut edges to glue into a cone shape. Once dry, glue to the tip of a plain or painted cone. Cut two smaller circles and attach with glue for ears. Finish with a small black pom-pom for a nose and small black beads for eyes. Tip: Use scissors or pinking shears to add personality to each hedgehog face.

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Plan for the Future A keen sense of style and home-building savvy make this Martha’s Vineyard homeowner the master of his modular house. by shaila wunderlich

photos by kritsada

produced by karin lidbeck-brent

The living room, above, reveals the house’s barn style, with its overhead beams, wood-panel ceiling, and wide-plank ﬂoors. On the ﬁreplace surround, ceramic Ann Sacks tile installed with minimal grout lines reads as marble to the naked eye. Most of the home’s new furnishings, selected for their clean lines and rustic accents, came from Design Within Reach and Restoration Hardware.

FALL 2018

The blue-and-white striped rug in the family room, above, anchors the seating and reﬂects the nautical setting. Tall double-hung windows echo a classic style from vintage farmhouses.

BUSTED BUDGETS, BLOWN DEADLINES, COMPROMISED MATERIALS—ALL YOUR GARDEN-VARIETY HOME-BUILDING HEADACHES. James Curtis was determined to have none of that. The New York City real estate broker knew a little something about contractors, materials, and new construction, so when it came time to build his own weekend getaway on Martha’s Vineyard, he was prepared. “I did a lot of research, especially in modular construction,” James says. “I knew that could be a way to achieve much of what I wanted while sticking to my budget.” What James wanted was a “modern utilitarian farmhouse” built for entertaining. James and his partner, Jason Colin, frequently host weekend visitors and six-person dinner parties that evolve into 10 or 12. “The look I was going for was that of an old dairy barn that had been converted into a house,” James says. His final choice was Yankee Barn Homes, a 50-year-old New Hampshire-based company with roots in prefabricated timber-frame homes. “My experience with architects and builders has been limited options and limited flexibility. With Yankee Barn, I got a full rundown of costs and materials from all local New Hampshire vendors, which I loved, and essentially I could cost-engineer the whole project,” he says. “We have around 75 to 100 floor plans to choose from,” says Jeffrey Rosen, Yankee Barn Homes creative director and coowner. “Most people end up making at least a few changes to their plan, ending up with more of a barn hybrid.” James chose Yankee’s Oyster Shores model for the silhouette, then tweaked it to his liking. The couple’s modifications amounted to about 10 changes, including increasing the number of bedrooms from four to six and expanding the size of the windows in the living and family rooms. Having to lower the roofline to meet local zoning requirements offered two bonus opportunities: raised interior ceiling heights and architecturally appropriate dormers and gables. “And other than the bigger windows, all of this was at no extra cost to me,” James says. Inside, farmhouse touches such as vertical wood wall paneling, soapstone kitchen surfaces, and quartersawn oak floors deepen the barn aesthetic. James chose black finishes on the lighting, window trim, and exterior steel-cable railing. “We don’t have a hand in what our customers do with their interiors after we leave the site, but if we did, we’d do it like James did,” Rosen says. “He took the barn home to another level with the clean lines and industrial touches.”

READY FOR FA LL!

Homeowner James Curtis puts the finishing touch on a table set, above, to host one of the couple’s many dinner parties. The large screen porch is located just off the dining room for convenience. The stone fireplace extends the space’s livability beyond summertime.

DEC OR IDE AS TO ATI NG CEL EBR THE SEASON ATE

COUNTRY HOME®

Dre ss Up You r Por ch Thi We eke nds

AD D PER SON WIT H CO ALI TY AN D CO LLE LOR CTI ON S 10+ HO WIT H ENDMES URI CH ARACTE NG R

Please Recyc le This Magaz i

Fall 2018

Vol. 39, No. 3

PERSONAL STYLE Get a 2-year subscription to Country Home® magazine at magazine.store, or get a copy on newsstands.

With its unassuming bench and red horsebarn hooks, above, this mudroomlike entrance provides just enough room to kick oﬀ boots and hang up caps. In the entry foyer, left, a steel-cable stair rail and pedestal table hint at industrialstyle touches found throughout the home.

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Roasted Seasonal Squash It’s fall, and we’ve got squash on the brain. Embrace the seasonal darlings with delicata, butternut, and acorn squash recipes. KNOW YOUR SQUASH

Delicata The beauty of delicata is in its thin, edible skin—no need to peel this winter squash before roasting, baking, or sautéing. Halve or slice the squash, scoop out the seeds (a melon baller works well), and you’re ready to go.

Warm Caramelized Acorn Squash and Onion Salad hands-on time 20 minutes roast 25 minutes at 450°F

Crispy Delicata Rings with Herbed Buttermilk Dip hands-on time 30 minutes bake 23 minutes at 400°F

¹G₄ 1¹G₂ 2 ¹G₂ ¹G₃ 1 1¹G₂

cup all-purpose ﬂour cups panko bread crumbs Tbsp. chopped fresh Italian parsley cup mayonnaise cup buttermilk or ¹G₄ cup milk Tbsp. Dijon-style mustard lb. delicata squash, seeded and cut into ¹G₂-inch slices 1 recipe Herbed Buttermilk Dip

1. Preheat oven to 400°F. Line two large baking sheets with foil; lightly coat foil with nonstick cooking spray. 2. Place ﬂour in a shallow dish. In a second shallow dish combine bread crumbs, parsley, and ¹T₂ tsp. each salt and freshly ground black pepper. In a third shallow

FAST HEALTHY NEW IDEAS

CRIS PY SQUA SH RING S WITH HERB DIP

dish combine mayonnaise, buttermilk, and mustard. 3. Dip squash into ﬂour, then into buttermilk mixture, shaking oﬀ excess. Dip into crumb mixture, turning to coat. Place on prepared baking sheets. 4. Bake on separate oven racks 15 minutes. Turn squash and rearrange baking sheets. Bake 8 to 10 minutes more or until browned and tender. Cool slightly. Serve with Herbed Buttermilk Dip. Makes 8 servings (2 or 3 rings + 1¹T₂ Tbsp. dip each). Herbed Buttermilk Dip In a small bowl combine ½ cup plain Greek yogurt and ¼ cup buttermilk. Stir in 1 Tbsp. each chopped fresh chives and Italian parsley; 2 tsp. chopped fresh dill; 2 cloves minced garlic; ½ tsp. onion powder; ¼ tsp. black pepper; and ¹T₈ tsp. salt.

1. Preheat oven to 450°F. In a large roasting pan combine squash and onion wedges. Drizzle with 3 Tbsp. of the oil and sprinkle with salt; toss to coat. Roast 25 to 30 minutes or until tender. 2. Meanwhile, for dressing, in a small bowl whisk together remaining 1 Tbsp. oil, the lemon juice, maple syrup, and cayenne pepper. 3. Drizzle roasted vegetables with dressing; stir to coat and scrape up any crusty browned bits. Immediately add spinach; toss just until wilted. 4. Top salad with parsley and chives, and sprinkle with pepper and additional salt. Serve warm. Makes 4 servings (2 cups each).

PER SERVING 124 cal., 7 g fat (1 g sat. fat),

PER SERVING 268 cal., 14 g fat (2 g sat. fat),

5 mg chol., 275 mg sodium, 12 g carb., 1 g ﬁber,

0 mg chol., 252 mg sodium, 37 g carb., 5 g ﬁber, 8 g sugars, 3 g pro.

4 g sugars, 4 g pro.

Thai-Style Red Curry with Butternut Squash ®

FOR YOU R INSTANT POT & AIR FRYE R p. 56

P. 86

EAT B ET OU 106 DELICITER! S

& SMART DI SHES

start to finish 30 minutes

1 ³G₄ ¹G₄ 1 1

ALL-IN-ON E CHOPPED SALADS P. 18

COOK ON CE, EAT ALL WEEK P. 48

2018 BHG.com

3 1 1 4¹G₂

TRY SOMETHING NEW Get your copy of Fast & Healthy™ magazine at TheMeredithStore.com for more meal ideas you can make in under 30 minutes.

2 1-lb. acorn squash, halved lengthwise, seeded, and cut into ¹G₂-inch wedges 1¹G₃ cups ¹G₂-inch wedges red onion 4 Tbsp. olive oil ³G₄ tsp. kosher salt 3 Tbsp. lemon juice 2 Tbsp. pure maple syrup ¹G₄ tsp. cayenne pepper 1 5-oz. pkg. fresh baby spinach ¹G₂ cup chopped fresh parsley ¹G₄ cup chopped fresh chives Cracked black pepper

1 1

Tbsp. coconut oil or vegetable oil cup halved and sliced onion cup red curry paste 14.5-oz. can reduced-sodium chicken broth 14-oz. can unsweetened coconut milk Tbsp. ﬁsh sauce Tbsp. honey lb. skinless, boneless chicken thighs, cut into bite-size pieces cups peeled and cubed butternut squash cup bite-size strips red sweet pepper cup coarsely chopped fresh Thai basil or basil Hot cooked brown rice (optional)

1. In a 5- to 6-qt. Dutch oven heat oil over medium heat. Add onion; cook 2 minutes or just until beginning to soften, stirring occasionally. Stir in curry paste. Add broth, coconut milk, ﬁsh sauce, and honey. 2. Bring to boiling. Stir in chicken and squash. Return to boiling; reduce heat. Simmer 8 to 10 minutes or until chicken is no longer pink and squash is tender. Remove from heat. Stir in sweet pepper and basil. If desired, serve over rice. Makes 6 servings (1²T₃ cups each). PER SERVING 313 cal., 16 g fat (12 g sat. fat), 71 mg chol., 1,194 mg sodium, 22 g carb., 4 g ﬁber, 8 g sugars, 19 g pro.

Butternut Butternut squash has a vibrant orange ﬂesh and a sweet, nutty taste reminiscent of pumpkin. It’s a seasonal staple that does well roasted, sautéed, and pureed into soup or sauce.

Acorn You can ﬁnd acorn squash in green, gold, and white varieties. Choose one that feels heavy for its size; the heavier the squash, the more moist and edible ﬂesh it contains. Because of its hard protective shell, acorn squash will keep fresh up to two months in a cool, dark place.

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fall 2018 9

Sweet Tradition Young and old team up to transform sorghum canes into a rich syrup in the North Carolina mountains. The gatherings are lively aﬀairs, ﬁlled with family, food, and good old-fashioned hard work. by andrea caughey

EARLY IN THE MORNING, MARY FOWLER IS ALREADY TOILING OVER A HOT TRAY OF BOILING CANE JUICE. Her hair is coated with a thin ﬁlm of sticky goo from the bubbling caldron, and she has been up since 5 a.m. to ensure her family can squeeze in two six-hour batches of sorghum syrup before dusk. This same process will be repeated over the next three or four weekends. The roots of this tradition began in 1997 when Mary and her husband, Ron, purchased their home and its ¾-acre lot in the western North Carolina town of Mills River, south of Asheville. It is here that Mary conjured up the idea to grow sorghum on an adjoining 2 acres. “As a boy, Ron helped his father grow sorghum. His family used its syrup as sweetener instead of sugar,” Mary says. Before the couple tried making their own syrup, however, Mary spent hours watching the sorghum-making process at the North Carolina State Fair. “I have always cherished the oldfashioned way of doing things and love the farm life. Sorghum-making helps preserve

a country treasure,” Mary says, “while bringing us all together in the process.” Unlike molasses, which is made from sugarcane, sorghum syrup comes from sorghum cane. A hardier plant than sugarcane, it grows well in the warm and dry conditions prevalent in North Carolina and other Southern states. The sorghum plant produces a syrup that is sweet with a faint bitter tinge—a flavor beloved by generations of Appalachian residents. The sorghum-making process begins at the end of May, when seeds first go into the ground. Harvest starts 120 days later. It’s then that the Fowler clan gathers to cut the canes, strip them of leaves, and haul them off to one of two refurbished cane mills the Fowlers use to extract the juice—a 150-year-old wooden cane mill and a 75-year-old motorized version. The squeezed juice is strained to remove any large debris, Mary explains, and then Ron pours the resulting green juice into a pan set over a blazing wood fire, where it boils and he constantly skims off the impurities. “We have to maintain a temperature so the juice reduces down to thick ambercolor syrup,” Ron says. From each year’s batch of about 300–400 jars of sorghum syrup, the Fowlers keep only about two dozen, giving away the balance to family and friends and retaining a small lot to sell. Throughout the year, the Fowlers pour sorghum syrup on pancakes and biscuits and use it as a sweetener in gingerbread, pound cake, cookies, and more.

photos by bob stefko

Oldest grandson Bryan Cate feeds cane through a 75-year-old refurbished motorized cane mill to squeeze out the juice.

THE SORGHUM-MAKING PROCESS Here’s how the Fowler family turns cane juice into thick sorghum syrup.

After the canes are processed through the mill (shown top right), the juice ﬂows into a burlapcovered catch barrel to strain debris, such as twigs and leaves.

Tangy Sorghum Barbecue Ribs prep 15 minutes slow cook 9 to 10 hours (low) or 4½ to 5 hours (high) broil 3 minutes

2 1 1 1 ½ ½ 6

Tbsp. packed brown sugar tsp. kosher salt tsp. dry mustard tsp. smoked paprika tsp. garlic salt tsp. black pepper to 7 lb. pork loin back ribs, trimmed and cut into 3- or 4-rib portions ½ cup beef broth 2 tsp. liquid smoke (optional) 1 recipe Zingy Homemade Barbecue Sauce or 2 cups barbecue sauce

1. For rub, in a small bowl stir together ﬁrst six ingredients (through pepper). Sprinkle mixture over ribs; rub in with your ﬁngers. 2. In a 6-qt. slow cooker combine broth and, if desired, liquid smoke. Remove half of the Zingy Homemade Barbecue Sauce; chill until needed. Coat ribs with remaining sauce and place in cooker. Cover and cook on low 9 to 10 hours or high 4½ to 5 hours or until ribs are very tender. 3. Preheat broiler. Line a baking sheet with foil. Transfer ribs to prepared baking sheet and coat with remaining sauce. Broil 4 to 5 inches from heat 3 to 5 minutes or until sauce is heated through. Makes 8 servings. Zingy Homemade Barbecue Sauce In a small bowl combine 1¼ cups ketchup, ¼ cup sorghum syrup or molasses, 3 Tbsp. Dijonstyle mustard, and 1 Tbsp. each packed brown sugar, smoked paprika, cider vinegar, and Worcestershire sauce. Store in refrigerator up to 1 month. Makes 2 cups. PER SERVING 562 cal., 32 g total fat (12 g sat. fat),

146 mg chol., 888 mg sodium, 23 g carb., 0 g ﬁber, 21 g sugar, 41 g pro.

The juice simmers in a large trough for roughly six hours until it thickens. The Fowlers skim oﬀ foam as the juice reduces and turns from green to brown.

After the juice thickens, the syrup is strained again through cheesecloth to remove any small debris, such as ashes.

While the syrup is still hot, it’s poured into clean, sanitized jars and sealed.

“Sorghum-making is a dying tradition that I hope my kids and grandkids will continue, and we can just watch and enjoy.” —Mary Fowler

Country LIVING T HE

LivingTheCou FALL 2018 ntryLife.com

65 eas for YourId Home & Acreage RECIPES THAT TASTE LIKE HOME: BAK

ED BEANS PUMPKIN COFFEE CAK E BBQ RIBS

ULTIMATE GUIDE TO FENCIN

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Plu l s! CLEVER AU TUMN PART GREAT GR Y IDEAS ASSE S FO R EASY LA NDSCAPING

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10 fall 2018

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Your Best Thanksgiving With just a few ingredients, this turkey will be the easiest part of your Thanksgiving dinner. Get ready to enjoy the day, because your bird will be delicious. art by joe mckendry

Spice-Rubbed Roast Turkey with Orange Aïoli active 30 min total 3³P₄ hrs to make ahead refrigerate aïoli (Step 2) for up to 2 days equipment kitchen string

This Ethiopian-spice-rubbed turkey has just the right amount of currylike seasoning to make it exciting but still at home on a Thanksgiving table. Besides a citrus aïoli for dipping, there’s enough au jus left in the roasting pan for any traditionalists to drizzle over their turkey.

1 10- to 12-pound turkey, thawed if frozen 3 medium oranges 1 cup mayonnaise 1 small clove garlic, minced 3 cups water 2 tablespoons butter, at room temperature ¹;₄ cup berbere spice blend 1 teaspoon kosher salt 1. Pat turkey dry with paper towels. Let stand at room temperature for 45 minutes. 2. Meanwhile, zest 1 orange. Peel all 3 oranges and cut each into 6 wedges. Combine the zest, mayonnaise and garlic in a

E AT I N G W

WHAT IS A HERITAGE TURKEY?

ELL WHERE G O O D TA STE MEE TS GOOD H E A LT H

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Most turkeys you’ll ﬁnd at the supermarket are Broad-Breasted Whites, a variety bred to meet demand for, no surprise, more white meat. A heritage turkey (sometimes called heirloom) is one of the handful of older varieties—such as Bourbon Red or Narragansett—that preceded this modern hybrid. All of them are descended from wild turkeys, but the Broad-Breasted White has been bred to grow so large that it can’t reproduce naturally. If you’re a fan of dark meat, you’ll love a heritage bird—it has a more equal balance of dark to light. Check for them at local markets or farms or order online from heritagefoodsusa.com.

photo by nancy matsumoto

small bowl. Refrigerate until ready to serve. 3. Position rack in lower third of oven; preheat to 350°F. Line a roasting pan with foil and coat a roasting rack with cooking spray. Add water to the pan. 4. Rub the turkey all over with butter. Season inside and out with berbere spice and salt, particularly under the skin and onto the breast meat. Fill the cavity with the orange wedges and tie the legs together with kitchen string. Place the turkey breast-side down on the prepared rack in the roasting pan. Roast for 1¹P₂ hours. 5. Remove the turkey from the oven and carefully turn it over, using turkey lifters,

tongs or silicone oven mitts, so it’s breast-side up. Return to the oven and continue roasting until an instant-read thermometer inserted in the thickest part of the breast without touching bone registers 165°F, 45 minutes to 1¹P₄ hours more. 6. Remove the turkey from the oven and let rest 20 minutes before transferring to a clean cutting board to carve. If desired, pour the pan drippings through a sieve to serve with the turkey and the reserved orange aïoli. SERVES 12 (PLUS LEFTOVERS): 3 OZ. TURKEY & GENEROUS 1 TBSP. AÏOLI EACH Cal 386, Fat 24g (sat 6g), Chol

146mg, Carbs 4g, Total sugars 2g (added 0g), Pro 36g, Fiber 1g, Sodium 488mg, Potassium 342mg.

HOW TO CARVE A TURKEY

Place the roasted turkey on a cutting board. Holding it steady with a carving fork, cut through the skin between the leg and body using a large carving knife. Cut through the hip joint, removing the entire leg from the body. Repeat with the other leg.

Place a leg skin-side down and cut through the joint between the drumstick and thigh. Repeat with the other leg.

To remove the breast meat, make a horizontal cut near the base of the turkey. Then hold the turkey near the breastbone with the carving fork. Make a cut along one side of the breast down to the horizontal cut you made at the base of the body. Repeat with the second breast half on the other side of the breastbone. Cut the breast meat into slices.

Bend a wing away from the body and use a knife to remove the wing piece. Repeat with the other wing. Cut oﬀ the wingtips, if desired.

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fall 2018 11

Easy as Pie Baking a homemade pie can be as intimidating as roasting a Thanksgiving turkey. So chill—and pull one from the supermarket freezer. Here’s what you need to know. photo by dan engongoro

E AT T H I S

N O T T H AT

1. Trader Joe’s Mixed Berry Tart

3. Edwards Hershey’s Chocolate Crème Pie

5. Mrs. Smith’s Original Flaky Crust Very Berry Pie

8. Marie Callender’s Dutch Apple Pie

This very-berry raspberry tart makes for a low-calorie slice of sweet and savory pie. ¹⁄5 PIE (112 G): CALORIES 240, FAT 6 G (4 G SATURATED), CARBOHYDRATES 40 G, FIBER 4 G, SUGAR 28 G, PROTEIN 2 G

With chocolate cookie-crumb crust, milk chocolate pieces, and drizzled chocolate, this will satisfy any chocoholic. But cut that serving in half to share. At 330 calories a slice, a few bites are all you need. ⅛ PIE (90 G): CALORIES 330, FAT 19 G (13 G SATURATED), CARBOHYDRATES 38 G, FIBER 1 G, SUGAR 25 G, PROTEIN 4 G

A mixed-berry pie packs a hefty vitamin and antioxidant punch, but this one's health beneﬁts are overshadowed by the corn syrup and the artery-clogging saturated fat in the crust. ⅛ PIE (124 G): CALORIES 330, FAT 17 G (8 G SATURATED), CARBOHYDRATES 42 G, FIBER 3 G, SUGAR 16 G, PROTEIN 3 G

In the 55-minute cook time needed for this pie, you could bake your own with half the calories and without the 3 grams of LDL cholesterol-raising trans fat! ¹⁄10 PIE (127 G): CALORIES 340, FAT 14 G (3 G SATURATED, 3 G TRANS), CARBOHYDRATES 51 G, FIBER 2 G, SUGAR 28 G, PROTEIN 2 G

4. Nature’s Promise Homestyle Apple

6. Edwards Key Lime Pie

2. Marie Callender’s Lemon Meringue Pie

50 Ways to

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7. Marie Callender’s Peanut Butter Cream Pie

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Peanut butter provides protein, but it’s high in calories, especially when you mix in cream cheese, confectioners’ sugar, and whipped topping to make this fat-ﬁlled dessert. Spread a knifeful of PB on a banana. As pie ﬁlling, you get way too much—over 600 calories’ worth and half of your recommended daily fat limit. ¹⁄6 PIE (132 G): CALORIES 620, FAT 46 G (22 G SATURATED), CARBOHYDRATES 43 G, FIBER 2 G, SUGAR 29 G, PROTEIN 9 G

WINTER 2018

In a competition for healthiest pie between apple and pumpkin, the vegetable beats the fruit. For one, pumpkin is made without the top crust, so you save calories. Two, it contains ﬁber and carotenoids— antioxidants that decrease inﬂammation. Pumpkin’s not perfect, though; like the apple pie, it still contains lots of sugar.

It may look and taste light and refreshing—like a dessert you’d enjoy in Key West—but with more than a day’s worth of sugar in a single slice, you’d be better oﬀ with a margarita. ⅛ PIE (128 G): CALORIES 450, FAT 22 G (17 G SATURATED), CARBOHYDRATES 57 G, FIBER 1 G, SUGAR 44 G, PROTEIN 6 G

THE NO-DIET

PIE-EATING CONTEST

The Nature’s Promise pie contains no unpronounceable preservatives or flavorings, and the ingredients list is relatively short. But you can make an even healthier apple pie at home using a Pillsbury premade crust and leaving off the crust on top (or at least subtract calories by using a lattice top). Boost fiber by leaving the peels on the apples when chopping. Mix in cinnamon and forgo the à la mode. ¹⁄7 PIE (113 G): CALORIES 280, FAT 13 G (7 G SATURATED), CARBOHYDRATES 37 G, FIBER 0 G, SUGAR 17 G, PROTEIN 2 G

EAT THIS, NOT THAT! ®

If you’re looking for a pie with a fresh citrus taste and sweet topping, lemon meringue beats Key lime. While still high in calories, this version keeps the sugars relatively low for such a sweet treat. ¹⁄9 PIE (123 G): CALORIES 320, FAT 9 G (4 G SATURATED), CARBOHYDRATES 56 G, FIBER 0.5 G, SUGAR 34 G, PROTEIN 3 G

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12 fall 2018

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Feast of Flavor The traditional holiday sides get a delicious, plant-forward makeover in this menu for eight. photos by blaine moats

food styling by charlie worthington

recipes by nancy macklin

Vegetable Pot Pie total time 1 hour

This eye-popping pot pie makes a hearty addition to the holiday table. 3 cups sliced fresh cremini mushrooms 1 cup sliced carrots ¹H₂ cup sliced celery 3¹H₄ cups low-sodium vegetable broth 2 cups ¹H₂-inch pieces peeled butternut squash 1¹H₂ cups frozen whole pearl onions 1 tsp. chopped fresh thyme 1 bay leaf 1 15-oz. can no-salt-added garbanzo beans (chickpeas), rinsed and drained 1 cup frozen peas 1 cup frozen corn 3 Tbsp. all-purpose ﬂour Sea salt and freshly ground black pepper, to taste 1 recipe Homemade Oil-Free Pizza Dough or 1 lb. refrigerated whole wheat pizza dough 1 Tbsp. unsweetened plant milk, such as almond, soy, cashew, or rice

CRANBERRYPEAR RELISH

VEGETABLE POT PIE

1. Preheat oven to 425°F. For filling, in a 4-qt. saucepan cook mushrooms, carrots, and celery over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add 3 cups of the broth, the squash, onions, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until vegetables are nearly tender. Stir in chickpeas, peas, and corn. 2. Whisk together flour and the remaining ¹N₄ cup broth; stir into vegetables. Cook until thick and bubbly, stirring occasionally. Remove from heat. Remove and discard bay leaf. Season filling with salt and pepper. Spread into a 2¹N₂- to 3-qt. round or oval baking dish. 3. On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a circle or oval slightly larger than the dish. Cut several slits in dough; place on filling and seal. Brush with milk. Bake 15 minutes or until crust is browned and filling is bubbly. Makes 9 cups. Homemade Oil-Free Pizza Dough In a medium bowl stir together 1³N₄ cups flour, 1¹N₂ tsp. fast-rising active dry yeast, ³N₄ tsp. pure cane sugar, and ¹N₄ tsp. sea salt. Stir in 1 cup warm water (120°F to 130°F) until combined. Turn dough out onto a lightly floured surface. Knead in up to ¹N₄ cup flour to make a dough that is smooth and elastic (2 to 3 minutes). Cover and let rest 10 minutes.

Green Bean Skillet

Cranberry-Pear Relish

total time 50 minutes

total time 4 hours 10 minutes

Get a jump on meal prep. Make the onions through Step 1, then store them in the refrigerator up to 3 days.

Make this relish a day ahead. It takes 10 minutes to prep but needs 4 hours for the ﬂavors to meld.

6 ¹H₂ 2 8

cups thinly sliced sweet onions cup low-sodium vegetable broth tsp. pure maple syrup oz. fresh button mushrooms, halved or quartered 1 lb. green beans, trimmed ¹H₂ tsp. chopped fresh thyme Sea salt and freshly ground black pepper, to taste 2 Tbsp. sliced almonds, toasted

1. In a large nonstick skillet cook onions, covered, over low 10 to 15 minutes or until tender, stirring occasionally and adding enough of the broth, 1 to 2 Tbsp. at time, as needed to prevent sticking. Cook, uncovered, over medium-high 3 to 5 minutes or until very tender and golden, stirring constantly and adding maple syrup the last 1 minute of cooking. Remove from heat; cover to keep warm. 2. In a large skillet cook mushrooms over medium 3 to 4 minutes, stirring occasionally and adding enough of the broth, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in green beans, thyme, and the remaining broth. Bring to boiling; reduce heat. Simmer, covered, 6 to 8 minutes or until beans are crisp-tender. Stir in onions. Season with salt and pepper. Sprinkle with almonds. Makes 5 cups.

1 1 1 ¹H₄

cup frozen cranberries, thawed ﬁrm ripe pear, quartered orange, cut into 8 pieces cup apple juice-sweetened dried cranberries 2 Tbsp. pure maple syrup 2 tsp. grated fresh ginger

1. In a food processor combine the ﬁrst four ingredients (through dried cranberries). Cover and pulse until ﬁnely chopped. 2. Transfer fruit mixture to a medium bowl. Stir in maple syrup and ginger. Chill, covered, 4 to 24 hours before serving. Makes 3 cups.

Create a memorable Thanksgiving meal with these ﬂavorful, plant-based dishes. Each is sure to please your family this holiday—or any night.

better Mashed Potatoes with Kale total time 35 minutes

The ﬂavors of this holiday-inspired red-and-green side dish are mild enough to go with almost anything. 2¹G₂ 3 2 ¹G₂

lb. round red potatoes, quartered cups stemmed and thinly sliced kale cloves garlic, minced to ³G₄ cup unsweetened plant milk, such as almond, soy, cashew, or rice 1 tsp. chopped fresh dill Sea salt and freshly ground black pepper, to taste

1. In a 4- to 5-qt. Dutch oven combine potatoes and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until potatoes are fork-tender. 2. When potatoes are nearly done, in a large skillet cook kale and garlic over medium 2 to 3 minutes or until kale is wilted, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. 3. Drain and mash potatoes. Gradually stir or beat in enough of the milk to make potatoes light and ﬂuﬀy. Stir in dill; fold in kale mixture. Season with salt and pepper. If desired, top with additional dill. Makes 6 cups.

™

Stuﬀed Acorn Squash total time 1 hour 10 minutes

For an extra-colorful presentation, use red quinoa to ﬁll these brightly ﬂavored squash halves. 4 14- to 16-oz. acorn squash, halved lengthwise and seeded 1 cup chopped carrots ¹G₂ cup chopped celery ¹G₂ cup low-sodium vegetable broth 1¹G₂ cups sliced leeks 1¹G₂ cups cooked quinoa 1 10-oz. container cherry or grape tomatoes, halved 1 Tbsp. lemon juice Sea salt and freshly ground black pepper, to taste ¹G₂ tsp. chopped fresh sage

Pumpkin Tart with Oat Crust total time 3 hours 35 minutes

A touch of maple syrup in the tart and in the whipped topping gives this holiday-dinner ﬁnale a sweet autumn ﬂavor. 1¹G₂ 4 3 2 1 ³G₄ ¹G₃ ¹G₄ 2 2 1 ¹G₄ 1

cups regular rolled oats Tbsp. ﬂaxseed meal Tbsp. unsalted almond butter to 4 Tbsp. unsweetened plant milk, such as almond, soy, cashew, or rice 15-oz. can pumpkin cup unsweetened plant milk, such as almond, soy, cashew, or rice cup chopped pitted whole dates cup pure maple syrup Tbsp. arrowroot powder tsp. pumpkin pie spice tsp. vanilla tsp. salt recipe Aquafaba Cream (optional)

1. Preheat oven to 375°F. For crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the almond butter. Cover and pulse until mixed. With processor running, slowly add 2 to 4 Tbsp. milk until mixture starts to cling together and is slightly moistened. Press onto the bottom and up the sides of a 9-inch tart pan with a removable bottom. 2. For filling, combine the remaining 1 Tbsp. flaxseed meal with ¹Q₄ cup water; let stand 10 minutes. Add to food processor with the next eight ingredients (through salt). Cover and process until smooth. Spread filling into crust. 3. Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours. Remove sides of tart pan. If desired, serve tart with Aquafaba Cream. Makes 1 tart. Aquafaba Cream In a medium bowl beat ¹Q₄ cup aquafaba (liquid drained from a can of chickpeas), 1 Tbsp. pure maple syrup, and 1 tsp. vanilla with a mixer on medium to high until foamy. Beat on high until stiff peaks form (tips stand straight).

fall 2018 13

1. Preheat oven to 375°F. Line an extra-large baking sheet with parchment paper or a silicone baking mat. Arrange squash, cut sides down, on the prepared baking sheet. Bake 40 to 45 minutes or until squash is nearly tender. Turn squash halves cut sides up. 2. Meanwhile, in an extra-large nonstick skillet cook carrots and celery over medium-high 4 minutes, stirring occasionally and adding enough of the broth, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in leeks. Cook 4 minutes, stirring occasionally and adding broth as needed. Stir in quinoa, tomatoes, lemon juice, and the remaining broth. Cook 2 to 3 minutes more or until liquid is evaporated. Season with salt and pepper. 3. Spoon quinoa mixture into squash halves. Bake 10 to 15 minutes or until squash is tender. Sprinkle with sage. Makes 8 halves.

The topping is made from aquafaba, the liquid drained from a can of chickpeas. For peak ﬂuﬃness, whip the Aquafaba Cream just before serving. WH OL E- FO OD

, PL AN T- BA SE

D LIF ES T YL E hea lth y hom ema de piz zas !

Harvest Vegetable Minestron e p. 84

COZY FALL RECIPES NEW WAYS TO COOK WIT H APPLES p. 30

WHOLESO ME HOME-BAKED MUFFINS, BREADS & COOKIES p. 62

EASY DIY SALAD DRESSING S p. 70

EAT TO

FALL 2018 FORKSOVE RKNIV

ES.COM

BEAT HEAR & TYPE 2 TDIDISEASE ABETES

GOOD FOR YOU Pick up your copy of Forks Over Knives® magazine on newsstands or at TheMeredithStore.com.

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14 fall 2018

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To Grandmother’s House We Go Over the river? Check. Through the woods? Check. When the family arrives at this farmhouse, it’s time to get the party started. by sandra s. soria

A FEW YEARS BACK, CHRISTIE SUMNER WAS AT A FORK IN A COUNTRY ROAD: Should she shore up the old Vermont farmhouse she and her husband had lived in for 40 years or start fresh from the ground up? Recently widowed, Christie toggled between preserving the past, living easier in the present, and being ready for the future. Ultimately, she opted to design and build a new farmhouse and sell the old one, which was moved up the road. The traditionally styled house was patterned after the previous one, but it presents fewer maintenance headaches and is tailored to some essentials on Christie’s wish list. To that end, she tapped the talents of architect Mary Beth Stilwell, from the nearby town of Lincoln, Vermont. “She stayed with me in the old farmhouse for a while,” Christie says, “so she knew how I lived and what I liked. I wanted light and I wanted air. I also wanted the house to work for me as I age. Most of all, I wanted room for my family to visit.” Holiday visits are the best, where all hands—small, medium, large—deck the halls and take part in cookie-baking marathons, crafting, and holiday trimming. Large uncovered windows scoop in the cool winter light as well as the long views to pastures, trees, and hills. The open floor plan, with pale gray and snowy white walls, offers up breathing space. Against this clean, serene backdrop, seven grandkids add most of the color; the rest is served up in simple, classic Christmas decorations pulled from family traditions and the home’s country surroundings. “I have been known to top my own tree,” Christie says. “I just climb up and top it. Other years I get help from nature. We get a pretty good blow here sometimes and trees blow down around the barn. I cut the top off one and save it for Christmas.” The tree is bedazzled with old and new ornaments, and fresh green wreaths and garlands—such as the lush swag that

FARMHOUSE

premier issue

photos by david land

produced by karin lidbeck-brent

styled by eddie ross

Holiday decorations, like the home’s furnishings, are few but boldly scaled for a modern take on farmhouse style.

frames the entry to the living area—are left unadorned to match Christie’s streamlined, natural style. Keeping holiday decorating easy means there is more time to spend together, especially romping around the property. “We’re outdoor people,” Christie says, “so we spend a lot of time enjoying outdoor adventures when we gather.”

Whether indoors or out, the family uses the holidays to create new traditions and build on old ones—traditions Christie hopes her children and grandchildren will continue. “I wrote in concrete, ‘Christie Sumner and four generations,’ because I hope they hang on to this place,” she says. “It’s written in stone now, so maybe that will help assure it.”

“I wanted a house that looked like a classic farmhouse. It’s still a farm, even though the cows are long gone.” —homeowner Christie Sumner

Christmas ™

embr ace simplici ty

natural charmin g wreaths coll dmade ections han sweets

DECORATE WIT H FLEA MARKE T FINDS

CREATE NOS TALGIC STYLE FOR THE HOLIDAYS

NEW HISTORY Pick up a copy of Farmhouse Christmas™ magazine at TheMeredithStore.com.

A. The new country-ﬂavor kitchen is open and light, with a bank of windows taking the place of upper cabinets. A hardworking island provides the storage the cabinets would have oﬀered and creates a perfect platform for gingerbread decorating for Christie and her granddaughter, Piper. Mixed-material stools lend an industrial edge, and orange pendants punctuate the clean design statement.

B. In the attic loft, ingenious bunks, each with a trundle, create a kind of “cousin camp” at Christmas and whenever the family gathers. C. Crafted pom-poms add cheer when wired to a ready-made wreath of mixed greens.

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fall 2018 15

Eggs in the Oven Skip the short-order breakfasts and whip up one of these ﬂavor-loaded, protein-packed egg bakes. Busy-morning bonus: Many of these recipes can be made in advance and popped in the oven for easy entertaining.

Chocolate-Banana French Toast Bake prep 20 minutes chill 2 hours bake 40 minutes at 375°F

8 ¹D₂ 1¹D₂ 4 1 ¹D₃

¹D₂-inch slices soft French bread cup chocolate-hazelnut spread cups sliced bananas eggs, lightly beaten cup milk cup half-and-half

1. Grease a 2-qt. rectangular baking dish. Spread half of the bread slices with chocolate-hazelnut spread. Top with bananas and remaining bread slices. Cut

Ham and Egg Cups prep 20 minutes bake 18 minutes at 350°F cool 3 minutes

Nonstick cooking spray 8 thin slices deli-style cooked ham ¹D₄ cup shredded mozzarella cheese (1 oz.) 8 eggs Black pepper 8 cherry or grape tomatoes, halved 8 tsp. basil pesto (optional) 1. Preheat oven to 350°F. Coat eight 2¹S₂-inch muﬃn cups with cooking spray.

sandwiches into quarters. Place, cut sides up, in prepared baking dish. 2. In a medium bowl combine eggs, milk, and half-and-half. Pour egg mixture over sandwich pieces. Cover and chill 2 hours. 3. Preheat oven to 375°F. Bake, uncovered, 40 to 45 minutes or until golden and a knife comes out clean. If desired, dust with powdered sugar and serve with warm maple syrup. Makes 6 servings (1 piece each). To Make Ahead Prepare as directed through Step 2; chill up to 24 hours. PER SERVING 382 cal., 14 g fat (5 g sat. fat),

132 mg chol., 274 mg sodium, 53 g carb., 2 g ﬁber, 28 g sugars, 10 g pro.

Press ham slices onto bottoms and up sides of prepared muffin cups, ruffling edges. Sprinkle with cheese. 2. Break one egg into a bowl and slip egg into a muffin cup. Repeat with remaining eggs and muffin cups. Sprinkle with pepper and tomatoes. If desired, top with pesto. 3. Bake 18 to 20 minutes or until whites are completely set and yolks are thickened. Cool in muffin cups 3 to 5 minutes. Remove from cups; serve warm. Makes 8 cups. PER CUP 145 cal., 10 g fat (3 g sat. fat), 202 mg chol., 413 mg sodium, 2 g carb., 1 g fiber, 1 g sugars, 11 g pro.

Cheesy Egg Breakfast Sliders start to finish 45 minutes

Nonstick cooking spray eggs cup milk tsp. salt tsp. black pepper Hawaiian sweet rolls, split cup honey mustard oz. thinly sliced Black Forest ham; 12 brown-and-serve sausage patties, heated;* or 6 slices bacon, crisp-cooked and halved 12 thin slices white cheddar, cheddar, or Swiss cheese (5 oz.) ¹D₄ cup butter, melted 2 tsp. ﬁnely chopped green onion

8 ¹D₃ ¹D₄ ¹D₄ 12 ¹D₄ 12

1. Preheat oven to 350°F. Line a 13×9inch baking pan with foil, extending foil over edges. Coat foil with cooking spray. In a medium bowl whisk together eggs, milk, salt, and pepper. Pour mixture into prepared pan. Bake 8 to 10 minutes or until set. Using foil, lift out egg mixture. Cut into twelve 3¹S₄×3-inch pieces. 2. Arrange bottom halves of rolls in same baking pan and spread with honey mustard. Layer each roll half with ham, egg pieces, and cheese, cutting or folding to ﬁt on rolls as needed. Add top halves of rolls. Drizzle with melted butter and sprinkle with green onion. 3. Bake 5 to 8 minutes or until cheese is melted and rolls are lightly browned. Serve immediately or keep baked sandwiches warm in a 200°F oven up to 30 minutes before serving. Makes 12 sliders.

*Tip If using sausage patties, heat in the microwave 20 seconds. To Make Ahead Prepare as directed through Step 2, except do not drizzle with melted butter or sprinkle with green onion. Cover and chill 2 to 4 hours. To serve, preheat oven to 350°F. Drizzle rolls with melted butter and sprinkle with green onion. Bake 10 minutes or until cheese is melted and rolls are lightly browned. PER SLIDER 277 cal., 15 g fat (8 g sat. fat), 181 mg chol., 571 mg sodium, 20 g carb., 1 g ﬁber, 8 g sugars, 16 g pro.

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IT’SEASY BEINGGREEN The holidays play right into the hands of Detroit homeowner Haneen Matt. A year-round love affair with the color green creates the ideal background for layers of Christmas sparkle. by molly reid sinnett

photos by jay wilde

1 2

Situate Sideways: A bookcase cleverly resting on its side acts as a console positioned to show oﬀ more modern holiday decor. Perched inside the nine large openings are wrapped gift boxes that share a color palette. “I absolutely love how the packages in the bookshelf

came together,” says Haneen, who admits the boxes are empty. “My favorite thing about this furniture piece is that it’s so versatile. I display pumpkins in there at Halloween, and gifts seemed so ﬁtting and festive for Christmas.”

Make a Good First Impression: 1. Thrifted green books decorate Haneen Matt’s house 365 days a year, so when the home design blogger stumbled across this Christmas tree bookshelf at a discount store, she had to have it. A stack of old green trunks replaces the tree’s original base. Gold ornaments complete the look. 2. Turning to items from holidays past, Haneen began her staircase look with a faux fir garland and a few ornaments from her basement storage. To freshen the look, she added new baubles with different textures and hues. “The fuller it looked, the more finished it felt. So layering was the key,” she says.

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Opt for Elegance: The tree in the family room is all about style. (The Matt kids have their own tree dressed with homemade ornaments and childhood favorites elsewhere.) Unlike other rooms in the house, the family room canvas is neutral, with the exception of the everpresent green velvet chairs. The color palette, with muted hues of gold, black, and dark green, creates the perfect backdrop for a tree loaded with geometric shapes, snowﬂakes, and myriad balls.

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FESTIVE DECORATING Pick up a copy of Christmas Ideas™ magazine wherever magazines are sold, or shop TheMeredithStore.com.

“I love that the coldest time of year feels the warmest inside. Christmas decorating always brings such a sense of nostalgia.” —homeowner Haneen Matt

Go for Gold: A gold-and-black candelabra takes on new purpose when ﬁlled with a mix of glittery, matte, shiny, and pearl ornaments. Additional ornaments, fresh greens, and unexpected gold-painted

antlers complete the unique centerpiece. To save money while also paying homage to the gold trend, Haneen uses plastic ﬂatware to complement the metallic look.

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fall 2018 17

LIVING GIFTS Extend the joys of holiday celebrations by giving guests a green present. by kate carter frederick

photos by jason donnelly

Cutting Garden: Snips of favorite indoor plants root in tubes of water, providing pretty party decor, left, and little takehome treasures for guests, below, that will develop into new plants and extend good cheer. Plants that root well in water include aluminum plant, tradescantia, English ivy, coleus, and begonia. “Frost” the lower portion of square plastic watertight tubes by scuﬃng them with an all-purpose sanding sponge or emery/400 sandpaper. Cut a cardboard template as a guide for making a hole for hanging each tube. To melt a little hole in the back of each tube (A), warm the tip of a large nail in a candle ﬂame.

Nestle amaryllis bulbs in vase ﬁller. Add water to reach roots without immersing bulbs.

Amazing Grace: Amaryllis bulbs deliver a spectacular show in a series of blooms that continue for weeks. Aligned on a tabletop in a take-apart centerpiece, left, square glass vases hold bulbs set in stones, ready to go home with guests. A waterproof paint pen turns a flat stone into a gift tag, below. Bits of moss and evergreens accent the display. Tip: For your bulb display, find vase fillers in a variety of shapes, sizes, and colors at crafts stores and florists.

Group four tubes of cuttings and cinch the bouquet with velvet ribbon. Add a tag with a holiday message and growing hints.

Use a clean, sharp knife to take a 4-inch cutting. Pinch oﬀ lower leaves. Place the cut stem in water. Replace the water weekly to keep it fresh.

Visit BHG.com/ PlantGifts to ﬁnd a free gift tag template and to get tips for successfully growing the plant species mentioned here. Life of the Party: Dressed up with layers of metallic paint, small pots of succulents perch on stainless-steel ledges, left, all set for gifting—and partying! Young succulents grow contentedly in 3-inchdiameter terra-cotta pots of potting mix enhanced with perlite and coarse sand. Sprinkle recycled glass on the soil surface to amp up the sparkle factor. Succulents’ laid-back personalities make them easy to grow and a good gift option, even for nongardeners. Succulent varieties that grow well indoors include sedum, echeveria, hens-and-chicks, kalanchoe, ﬁsh hook, and turk’s cap.

BE INSPIRED! Subscribe to Do It Yourself™ magazine today at magazine.store and get 4 issues for $9.99.

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18 fall 2018

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Deck the Halls with Color Vivid accent colors and light wood tones string together for a modern twist on classic holiday decorations. by suzonne stirling

photos by marty baldwin

Beaded Branches: Graceful beaded garlands swoop into a space-saving Christmas tree that’s as much art as holiday necessity. Large, colorful felted-wool balls take the place of ornaments—no fuss, no muss, and still a festive place to gather gifts. Customize your topper: tassels, pom-poms, or a traditional star.

Hearth Strings: Dress a holiday mantel with graceful lengths of beads, tiered tassels, and pom-poms. Our instructions make a 10-foot garland. Simply repeat the bead pattern for a longer garland. To personalize the palette, dye the accent beads and choose yarn colors to match your holiday look. Go with red and green or a winter scheme of icy blue, white, and silver-gray tones. MATERIALS • Liquid dye (such as RIT): blue, red, green, gold • Disposable container • 13—⁹S₁₆×1-inch oval wooden beads • 12—¹S₂×³S₄-inch oval wooden beads • Florists wire • Cotton or hemp twine • Yarn needle • 74—¹S₂-inch (12-millimeter) round wooden beads • 96—⁵S₈-inch (16-millimeter) round wooden beads

MATERIALS • Twine • Yarn needle • 328—¹S₂-inch (12-millimeter) round wooden beads • 310—⁵S₈-inch (16-millimeter) round wooden beads • 30—2-centimeter felted wool balls • 24-inch length of ¹S₄-inch wooden dowel • D-ring • Quick-setting glue (such as Quick Grip from Beacon Adhesives) • 2—⁹S₁₆-inch wood mushroom plugs • Yarn in assorted colors (to match colors of felted wool balls) • 3×5-inch piece of cardboard • Florists wire String the Beads. Cut nine 5-foot lengths of twine. Knot one end of each length, leaving a long tail beyond the knot. Thread one length onto a yarn needle. String eighty-two ¹L₂-inch round wooden beads onto the twine. Knot the end, leaving a tail beyond the knot. Repeat, stringing ¹L₂inch beads on three more lengths of twine. String ﬁfty-ﬁve ⁵L₈-inch round wooden beads and six randomly placed felted wool balls onto each remaining length of twine, pushing the needle through the center of each felted wool ball. Knot each end, leaving a tail beyond the knot.

Attach the Dowel. Tie one end of a strand with felted wool balls to the center of the dowel. Referring to photo, above, tie a ¹L₂-inch bead strand to each side of the center strand. Continue alternating strands until all strands are tied to the dowel. Extend the strands and bring together in a point. Tie the ends to a D-ring. Using quick-setting glue, adhere a mushroom plug to each dowel end. Add the Tassels. Referring to “How to Make a Tassel,” right, wrap several colors of yarn around the length of the cardboard. Thread a 10-inch length of yarn under the wraps along one cardboard edge; tie tightly into a knot, leaving long tails. Cut through wraps at opposite edge. Wrap red yarn around tassel near tied end; tie in place. Repeat to make a second multicolor tassel. Tie tassels to D-ring. Add the Trunk. Cut a 2- to 3-foot length of ﬂorists wire. Straighten wire, and thread seven ⁵L₈-inch round wooden beads onto center of the wire. Note: This will be the bottom row of the tree trunk. Bend wire ends up, then thread a second row of seven ⁵L₈-inch beads onto both wire ends (each end passes through the beads and out the opposite edge). Repeat to make ﬁve rows of beads total. Wrap the wire ends around the dowel, centering the trunk below the tree; trim wire ends.

Dye the Beads. In a disposable container, stir together 2 to 3 capfuls of liquid dye and 1 to 2 cups of boiling water. String several oval wooden beads onto a piece of ﬂorists wire and curve the wire into a circle. Holding the top of the circle, dip the beads into the dye; agitate beads gently in dye for 1 to 2 minutes. Set beads on a paper towel; let dry. Note: Color will lighten during drying process. Repeat with remaining oval beads, mixing each dye color separately and dipping about one-fourth of the oval beads into each color.

String the Beads. Cut a length of twine about 20 feet long; fold the twine in half. Thread twine ends through a yarn needle. Tie a large knot about 1 inch from the folded end to form a hanging loop. Thread wooden beads onto twine as follows: one ¹L₂-inch round, one dyed 1-inch oval, one ¹L₂-inch round, one ⁵L₈-inch round, one ¹L₂-inch round, three ⁵L₈-inch round, one ¹L₂-inch round, one dyed ³L₄-inch oval, one ¹L₂-inch round, three ⁵L₈-inch round, one ¹L₂-inch round, one ⁵L₈-inch round. Repeat pattern 11 times for a total of 12 pattern sequences. Thread on one ¹L₂-inch round, one 1-inch oval, and one ¹L₂-inch round, or ﬁnish in desired pattern. Remove twine from needle, and tie the twine end into a loop for hanging. If desired, tie tassels onto garland.

HOW TO MAKE A TASSEL

HOW TO MAKE A POM-POM

Wrap yarn many times around cardboard or a book. Tie into a bundle at one end; cut other end.

Wrap yarn many times around a fork, cardboard, book, or other object.

Wrap yarn around the bundle several times near the tied end; tie in place.

Trim the loose ends of the yarn to the desired tassel length.

Tie the entire bundle tightly in the center; you may have to remove the bundle ﬁrst. Cut the yarn loops at both ends of the bundle, keeping the tails of the center tie long. Fluﬀ the loose yarn ends into a ball, and trim to desired length.

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fall 2018 19

The Shapes of Winter: Light wood candlesticks with bright-color candles and bottlebrush trees march across a mantel in a vibrant winter scene. Mix and match the wooden pieces to make shapely holders in varying heights, endowing the arrangement with visual energy. Wooden bean pots and doll pin stands work particularly well to hold candles. This simple project lets you design custom candlesticks that suit your personal style. MATERIALS • 2×3-inch wooden cones (such as #TRC200 from Woodworks) • 1¹N₂×¹N₈-inch wooden washers (such as #WND150 from Woodworks) • ³N₄-inch wooden beehive beads (such as #BE6070 from Woodworks) • ¹¹N₁₆-inch wooden finials or dowel cap ends (such as #DC8005 from Woodworks) • 1³N₄-inch wooden British knobs (such as #BK1687 from Woodworks) • Small (2¹N₄-inch) wooden bean pots (such as #NB8000 from Woodworks) • Wooden doll pin stands (such as #CPS100 from Woodworks) • Quick-setting glue (such as Quick Grip from Beacon Adhesives) • Assorted candles • Assorted bottlebrush trees Layer wooden pieces to form candleholders of different heights. When satisfied with arrangements, glue together pieces with quick-setting glue; let dry for several hours. Glue candles or bottlebrush trees into tops of candleholders.

Beaded Wreath: It couldn’t be much simpler to craft a chic holiday wreath. Two sizes of wooden ball knobs and two embroidery hoops become a focal point with little time and eﬀort. Finish the wreath with bead-embellished tassels and a pom-pom in up-to-the-minute fashion colors, or tie on a classic ribbon bow for a more traditional result. MATERIALS • 2—12-inch wooden embroidery hoops • 39—1-inch-diameter wooden ball knobs • 19—1¹N₄-inch-diameter wooden ball knobs • Hot-glue gun and glue sticks • Yarn: coral, gold, red, light blue • 5-inch cardboard square • Four assorted ¹N₈-inch to ¹N₄-inch round wooden beads Make the Wreath. Remove and discard the screw and inner ring from one embroidery hoop (or reserve for another use). Aligning hardware, place outer ring around outside of intact embroidery hoop to make a wreath form. With embroidery hoop hardware at top of wreath form, hot-glue a 1¹U₄-inch (large) wooden knob to bottom center of form. Referring to photo, below right, dab hot glue to the left of the large knob

Scandinavian Sensation: This snowflake is no puzzle. Turned wooden pieces glued to a wooden cube form a foundation that’s embellished with bead-strung dowels. The blond wood beads recall the light wood tones of the Land of Vikings while understated blueand green-dyed beads complete the stylized snowflake, creating eye-catching wall art. See how to cut and assemble at BHG.com/WoodenSnowflake.

wooden cube with the remaining hole in cube faceup. Dab glue onto dowel ends and insert the log dowels into holes in the cube. Cut four 3¹U₂-inch-long dowel segments. Glue segments to top of cube in an X, leaving hole exposed. Glue three round beads on each dowel. Nail a dyed oval bead to the rounded portion of four 1¹U₄-inch doll heads. Glue a doll head with oval bead at one end of each dowel of the X; let dry. Cut a 1-inch dowel segment. Glue one end into front hole in cube. Using the drill and drill bit, slightly enlarge the hole in the remaining 1¹U₄-inch doll head. Glue doll head onto dowel and over center of the X.

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Dye the Beads. In a disposable container, stir together 2 to 3 capfuls of aquamarine liquid dye and 1 to 2 cups of boiling water. String four oval wooden beads onto a piece of ﬂorists wire and curve the wire into a circle. Holding the top of the circle, dip the beads into the dye; agitate beads gently in dye for 1 to 2 minutes. Set beads on a paper towel; let dry. Note: Color will lighten during drying process. Repeat with apple green liquid dye and remaining oval beads.

wooden bead and a 1-inch doll head onto each dowel end. Cut eight 1-inch dowel segments. Glue a segment into each drilled hole in log ends. Glue a round bead to dowel on one end of each log. Nail a dyed oval bead onto each round bead. Mark the centers of ﬁve sides of the wooden cube. Drill a ¹U₂-inch-deep hole at each mark. Arrange each log at a hole in the

Better Home s & Garde ns

MATERIALS • Liquid dye (such as RIT): aquamarine, apple green • Disposable container • 8—⁹N₁₆×1-inch oval wooden beads • Florists wire • 2—12-inch-long turned wooden logs (such as Wood Turning Logs by ArtMinds) • Handsaw • Drill and ³N₁₆-inch bit • ¹N₈-inch wooden dowel: 37 inches total • Wood glue • 24—³N₄-inch round wooden beads • 8—1-inch wooden doll heads • 8—1¹N₂-inch-long nails • 1¹N₂-inch wooden cube • 5—1¹N₄-inch wooden doll heads

Assemble the Snowflake. Cut each turned wooden log in half. Slice off a sliver from each rounded log end to make a flat surface. Using a ³U₁₆-inch drill bit, drill a ¹U₂-inchdeep hole in the center of each log end. Drill a hole through each log in the second ball from one end. Cut four 3¹U₂-inch-long segments from the dowel. Push a dowel segment through each hole, centering dowel in log. Glue a round

and immediately add two 1-inch (small) knobs; hold knobs in place until glue sets. Dab hot glue to the right of the large knob and add two more small knobs. Continue alternating one large knob and two small knobs, working up both sides of the wreath. At the top, ﬁll any open space with a small knob. Make the Tassels, Pom-Pom, and Hanger. Referring to “How to Make a Tassel,” opposite, make a single tassel by wrapping several colors of yarn around the 5-inch cardboard square. Thread a 10-inch length of yarn under the wraps along one cardboard edge; tie tightly into a knot, leaving long tails. Cut through wraps at opposite edge of square. Wrap red yarn around tassel near the tied end; tie in place. Thread remaining round wooden bead onto tassel tails; tie tassel to top of wreath. Make a tassel with coral, gold, and red yarn (without dyed beads). Tie twine tail to top of wreath so tassel hangs in the wreath center. Referring to “How to Make a Pom-Pom,” opposite, use gold yarn to make a pom-pom. Thread three round beads onto both tails, and tie pom-pom to top of wreath. For a hanger, tie a doubled length of yarn around top of wreath.

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EASY NO-BAKE TREATS Cookie greatness doesn’t always require a 350ºF oven. These tempting holiday treats skip the batch-by-batch baking and provide extraordinary ﬂavor fast. That’s something we all need this season.

Dulce de Leche Pretzel Bites prep 45 minutes cool 15 minutes

¹C₄ ¹C₂ ¹C₄ ¹C₄ 1 1¹C₄ 100

cup butter, softened cup packed brown sugar cup granulated sugar cup dulce de leche Tbsp. milk cups all-purpose ﬂour chocolate-covered small pretzel twists 24 oz. vanilla-ﬂavor candy coating, chopped Assorted colors sprinkles

Creamy Cherry Dips prep 30 minutes chill 30 minutes

¹C₂ of an 8-oz. pkg. cream cheese, softened ¹C₂ cup powdered sugar ¹C₂ cup finely chopped drained maraschino cherries ¹C₄ tsp. almond extract 60 vanilla wafers 12 oz. chocolate-flavor candy coating, coarsely chopped 2 tsp. shortening Desired jimmies or decors 1. For filling, in a medium bowl beat cream cheese and powdered sugar with a mixer on medium until smooth. Stir in cherries and almond extract. Spread filling on bottoms of half of the vanilla wafers. Top with remaining wafers, bottom sides down. Chill 30 minutes or until filling is firm.

2. In a medium saucepan heat and stir chocolate coating and shortening over low until melted and smooth. Remove from heat. Using a fork, dip each sandwich cookie into melted chocolate coating, turning to coat and letting excess coating drip back into pan. Place dipped cookies on waxed paper. Sprinkle with jimmies. Let stand until coating is set. Makes 30 servings (1 sandwich cookie each). Tip If you prefer, use the microwave to melt the chocolate candy coating. In a medium bowl microwave chocolate coating and shortening 30 to 60 seconds or until melted and smooth, stirring every 30 seconds. To Store Layer dipped sandwich cookies between waxed paper in an airtight container. Store in refrigerator up to 2 days. Do not freeze. PER SERVING 133 cal., 7 g fat (4 g sat. fat), 4 mg chol., 56 mg sodium, 17 g carb., 13 g sugars, 1 g pro.

Pistachio Bars

CHRISTMAS

BEST OF

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SPRINKtoLE A LITTLE

MAKE AND FREEZE TIPS

SIMPLE NO-BAKE TREATS

prep 35 minutes chill 3 hours

1 ¹C₂ ¹C₄ 2 1 2 ¹C₂ ¹C₄ ¹C₄

P. 18 2018 BHG.com

CANDY BAR COOKIES P. 56

YOUR FAVORITE COOKIES For more holiday goodies, pick up a copy of Best of Better Homes & Gardens® Christmas Cookies™ magazine at TheMeredithStore.com.

¹C₄ 1¹C₂

egg, lightly beaten cup butter cup unsweetened cocoa powder Tbsp. granulated sugar tsp. vanilla cups finely crushed cinnamon graham crackers cup finely chopped pistachio nuts cup butter, softened cup pistachio instant pudding and pie filling mix cup half-and-half or milk cups powdered sugar

1. Line a large cookie sheet with waxed paper. In a medium bowl beat butter with a mixer on medium 30 seconds. Add both sugars, dulce de leche, and milk. Beat until combined, scraping bowl as needed. Beat in ﬂour. 2. Shape dough into ﬁfty ¹R₂-inch balls. Place each ball on top of a pretzel. Top with remaining pretzels; press down gently. 3. In a medium saucepan heat and stir candy coating over low until melted and smooth; cool 15 minutes. Using a fork, hold each pretzel bite over saucepan and spoon melted coating over pretzel to cover, letting excess coating drip back into pan. Place coated pretzels on prepared cookie sheet. Sprinkle with desired sprinkles. Let stand until coating is set. Makes 50 servings (1 pretzel bite each). To Store Layer pretzel bites between waxed paper in an airtight container. Store in refrigerator up to 1 week or freeze up to 1 month.

Pumpkin Spice Cups start to finish 35 minutes

³C₄ cup finely crushed gingersnaps 3 Tbsp. butter, melted 9 oz. white baking chocolate with cocoa butter, chopped ²C₃ cup sweetened condensed milk ¹C₂ tsp. pumpkin pie spice 24 pecan halves, toasted 1. Line twenty-four 1³R₄-inch muffin cups with paper bake cups. In a small bowl combine crushed gingersnaps and melted butter. Divide mixture among prepared muffin cups; press down firmly. 2. For filling, in a medium saucepan heat and stir white chocolate, sweetened condensed milk, and pumpkin pie spice over low until melted and smooth. 3. Divide filling among muffin cups, using about 1 Tbsp. for each cup. Top with pecan halves. Let stand until filling is set. Makes 24 servings (1 cookie cup each). To Store Place cookie cups in a single layer in an airtight container. Store in refrigerator up to 1 week. PER SERVING 124 cal., 7 g fat (4 g sat. fat), 9 mg

chol., 53 mg sodium, 15 g carb., 12 g sugars, 2 g pro.

PER SERVING 179 cal., 9 g fat (6 g sat. fat), 4 mg chol., 105 mg sodium, 24 g carb., 18 g sugars, 1 g pro.

6 oz. bittersweet chocolate, coarsely chopped ¹C₄ cup butter ¹C₂ cup coarsely chopped pistachio nuts 1. Line a 9-inch square baking pan with foil, extending foil over edges. For crust, in a medium saucepan combine first five ingredients (through vanilla). Cook and stir over medium-low heat until butter is melted and mixture just starts to bubble. Remove from heat. Stir in crushed graham crackers and finely chopped pistachios. Press crumb mixture into prepared pan. 2. For filling, in a medium bowl beat ¹R₄ cup softened butter, dry pudding mix, and half-and-half with a mixer on medium until

combined. Gradually add powdered sugar, beating well. Spread filling over crust. Cover and chill 1 hour or until firm. 3. For topping, in a small saucepan heat and stir chocolate and ¹R₄ cup butter over low until melted and smooth. Spread topping over filling. Sprinkle with coarsely chopped pistachios. Cover and chill 2 hours or until firm. Using foil, lift out uncut bars. Cut into bars. Makes 25 servings (1 bar each). To Store Layer bars between waxed paper in an airtight container. Store in refrigerator up to 3 days. PER SERVING 207 cal., 14 g fat (7 g sat. fat),

28 mg chol., 154 mg sodium, 21 g carb., 2 g ﬁber, 15 g sugars, 3 g pro.

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A Fresh Take So long, crumpled plastic bow. It’s time to update a common Christmas wreath with natural elements and artful, ﬂorist-approved design. by mary beaumont

photos by ee berger

Find instructions for 50 wreath projects at MidwestLiving.com/ Wreaths.

TAKE ONE STEP INTO MARTHA DEFLORIO’S HOME AND BREATHE IN. You’d expect a floral designer’s space to burst with blooms, but what’s that intoxicating scent? Turns out, it’s a handmade wreath. “There is something magical about hanging a wreath of cedar and juniper berry in your foyer, with a super fragrant scent to welcome you home,” Martha says. Her business, Made Floral, has beautified Detroit since 2014 and is the reason shoppers leave Shinola toting bouquets— Martha runs a flower stand inside the watchmaker’s Midtown storefront. But showpiece holiday wreaths aren’t just the domain of designers anymore. Petal pros like Martha have begun offering a contemporary spin on holiday wreath workshops, with fresh-cut supplies, inventive venues, and stylish results. Martha collaborates with local businesses to host social floral-design events, including one wreath workshop in a photographer’s airy studio (pictured below) and another at vintage outpost Eldorado General Store in the trendy Corktown historical district. The location may change, but Martha’s goal is always simple: to inspire participants to create something lovely. Martha says wreath-making is great for workshops because it’s forgiving and accessible to all skill levels: “You can experiment with core design principles— balance, proportion, attention to texture and color—in a way that’s not overly technical.” Plus, you can take that heady fragrance home with you. To join a Made Floral workshop, follow @madefloral on Instagram for details. And be prepared to move quickly—past wreath events sold out within 48 hours.

Orange Crush: In this creation from Detroit’s Made Floral, a grapevine base anchors tendrils of honey bracelet greenery, plus cuttings of persimmon, thistle, silver brunia, and eucalyptus nuts.

Kitted Out: Attendees at Martha DeFlorio’s Detroit workshop arrive to ﬁnd supplies (including cedar, berries and eucalyptus pods) bundled like gifts to unwrap at each seat.

Design a Statement Evergreen Wreath 1. Source greenery from a local florist, a tree farm, or even your own yard. Wearing work gloves, use garden clippers to cut stems on a diagonal into uniform lengths (6–12 inches long, based on wreath size). Gently crush ends with a hammer, then soak in tepid water for a few hours. 2. Lay wreath form on a flat work surface. (We used a 36-inch ring. Crafts stores sell various sizes; find a wide selection at mainewreathco.com.) 3. Arrange a bundle of greenery on the form, with larger pieces on the bottom layer and smaller pieces on top. Wrap 22-gauge crafts wire around the bundle and frame; snip wire and tuck in ends. 4. Repeat Step 3, arranging each greenery bundle to cover the previous wire wrap. Add cuttings until you’ve covered the frame. 5. Stand the wreath up (or hang it), and use additional cuttings to fill in any sparse spots.

“Wreaths can connect us to nature, especially when our everyday lives are too busy to fully enjoy the —Martha Deﬂorio seasons.”

Keep Your Greens Green Treat your new fresh wreath once with homemade antidesiccant spray to help cuttings retain moisture. In a spray bottle mix 1 drop pine oil with 1 quart water; use to mist greens. Then spritz fresh wreaths with plain water every few days to help them last.

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22 fall 2018

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QUICK DINNERS These easy entrées help you put a pasta dinner on the table in less than 30 minutes. Bold ﬂavors make these one-of-a-kind meals. Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs hands-on 25 min. total 25 min.

Thinly sliced sprouts get a nice caramelized browning but keep a good crunch. 8 ounces uncooked cavatappi pasta 2 teaspoons unsalted butter ¹F₄ cup panko (Japanese breadcrumbs) 4 teaspoons olive oil 12 ounces Brussels sprouts, trimmed and thinly sliced 1 cup thinly sliced onion 1 teaspoon minced garlic ²F₃ cup organic vegetable broth ¹F₂ teaspoon grated lemon rind 1 tablespoon fresh lemon juice 2 teaspoons fresh thyme leaves ¹F₄ teaspoon salt ¹F₄ teaspoon freshly ground black pepper 2 ounces Pecorino Romano cheese, shaved (about ¹F₂ cup) 2 tablespoons pine nuts, toasted

Linguine with SpinachHerb Pesto hands-on 19 min. total 28 min.

4 ¹F₄ ¹F₄ 2 1 ¹F₄ 1

ounces fresh baby spinach cup slivered blanched almonds cup fresh basil leaves teaspoons chopped fresh oregano teaspoon chopped fresh thyme teaspoon black pepper large garlic clove, chopped

1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm. 2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently. 3. Heat a large nonstick skillet over mediumhigh heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately. SERVES 4 (SERVING SIZE: 1½ CUPS) 377 calories; 12g fat (sat 3.3g, mono 4.6g, poly 2.1g); 13.1g protein; 56.8g carb; 5.9g ﬁber; 10mg chol; 3.4mg iron; 361mg sodium; 103mg calc

2 2 ¹F₄ 2 1

tablespoons organic vegetable broth teaspoons fresh lemon juice teaspoon salt tablespoons extra-virgin olive oil ounce Parmigiano-Reggiano cheese, grated and divided (about ¹F₄ cup) 8 ounces uncooked linguine

1. Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at high 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly. 2. Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add vegetable broth, lemon juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape pesto into a bowl, and stir in half of cheese. Cover with plastic wrap. 3. Cook pasta according to package directions, omitting salt and fat. Drain. Toss with ¹M₂ cup pesto. Arrange about 1¹M₂ cups pasta mixture in each of 4 bowls; top each serving with 2 tablespoons pesto and 1¹M₂ teaspoons cheese. SERVES 4 353 calories; 13.2g fat (sat 2.6g, mono

7.7g, poly 1.8g); 12.9g protein; 48.2g carb; 4.3g ﬁber; 5mg chol; 3.3mg iron; 327mg sodium; 145mg calc

Cheesy Penne with Broccoli hands-on 10 min. total 20 min.

Work quickly and stir the cheese sauce into the cooked pasta and broccoli before the sauce has time to seize.

GOOD FOR YOU Pick up a copy of Cooking Light One-Dish Meals™ magazine at TheMeredithStore.com

8 ounces uncooked mini penne pasta 5 cups broccoli florets (1 medium head) 1¹F₃ cups fat-free milk, divided 2 tablespoons all-purpose flour 3 tablespoons grated fresh Parmesan cheese, divided 2 tablespoons ¹F₃-less-fat cream cheese 1 teaspoon Dijon mustard ¹F₂ teaspoon salt ¹F₄ teaspoon freshly ground black pepper ¹F₈ teaspoon grated fresh nutmeg 2.5 ounces cheddar cheese, shredded (about ²F₃ cup) 1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl. 2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until

Fettuccine with Edamame, Mint, and Pecorino hands-on 27 min. total 27 min.

This light pasta is a beautiful vegetarian dish. Pecorino Romano cheese contributes a salty bite to the sauce. If you can’t ﬁnd it, you can always swap in Parmesan. Serve with a simple green salad. 8 ounces uncooked fettuccine 2 tablespoons extra-virgin olive oil 2 medium onions, halved vertically and thinly sliced 5 garlic cloves, thinly sliced 2 cups frozen shelled edamame (green soybeans) 1 cup frozen green peas 1 tablespoon grated lemon rind 2 tablespoons fresh lemon juice 1 tablespoon unsalted butter 1.5 ounces fresh Pecorino Romano cheese, grated (about 6 tablespoons) slightly thickened; remove from heat. Add 2 tablespoons Parmesan cheese and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan cheese.

3 tablespoons chopped fresh mint ¹F₄ teaspoon salt ¹F₄ teaspoon freshly ground black pepper 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving ²M₃ cup cooking liquid. 2. Heat a large nonstick skillet over mediumhigh heat. Add oil; swirl to coat. Add onions; cook 9 minutes or until lightly browned, stirring occasionally. Stir in garlic; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in edamame and peas; cook 2 minutes or until thoroughly heated. Add pasta, rind, juice, and butter; stir until butter melts. Remove pan from heat; stir in Pecorino Romano cheese, mint, salt, and pepper. Stir in reserved ²M₃ cup cooking liquid. Serve immediately. SERVES 4 (SERVING SIZE: 1¾ CUPS) 443 calories; 15.7g fat (sat 4.5g, mono 5.7g, poly 0.9g); 18g protein; 59.3g carb; 7.5g ﬁber; 15mg chol; 3.9mg iron; 329mg sodium; 151mg calc

SERVES 4 (SERVING SIZE: 1⅓ CUPS) 381 calories; 9.8g fat (sat 5.6g, mono 2.4g, poly 0.5g); 20g protein; 54.9g carb; 4.6g ﬁber; 29mg chol; 3mg iron; 577mg sodium; 331mg calc

better

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fall 2018 23

STAY AT YOUR

HAPPY WEIGHT You’re not trying to lose pounds—because you actually like what the scale says. Here’s how to maintain it, even during the holidays. by lesley rotchford

You’ve got plenty of company if you don’t need to slim down. Forty-one percent of us are perfectly content with the way we look and want to remain right where we are, according to a recent Gallup poll. That’s excellent news, because it’s a lot easier to stay at your current weight over time than it is to drop pounds that you’ve gained, says nutritionist and Shape Advisory Board member Keri Gans, R.D.N., the author of The Small Change Diet. These science-backed strategies will keep you in your look-great, feel-great place.

Put your go-to foods on repeat. Decide which healthy meals and snacks you love, then go ahead and eat them as often as you like. “Relying on the same nutritious foods over and over is an easy way to keep your weight steady, because it takes all the guesswork out of the process,” says Lauren Slayton, R.D.N., the founder of Foodtrainers in New York City and author of The Little Book of Thin. Plus, you’re more likely to practice portion control with foods you eat all the time, research from the University at Buffalo shows. In the study, women who had macaroni and cheese daily consumed less of it over time than those who ate it just once a week. Researchers believe the novelty wears off when you eat a food daily, so you end up eating less. But don’t confuse an eat-and-repeat strategy with being resigned to the exact same breakfast, lunch, dinner, and snacks every single day. Instead of a completely regimented (and boring) routine, simply have a rotation of foods that you enjoy, you know are good for you, and keep you satisfied and happy, and you’ll always eat smartly without having to think about it too much.

Understand the math. Even if you’re loading your grocery cart with apples, carrots, and kale, it doesn’t necessarily mean you’re consuming fewer calories. In fact, a review of seven studies on body weight published in the American Journal of Clinical Nutrition found that eating more fruits and vegetables did not help people control their weight. That’s because while these foods have plenty of beneﬁts, you need to sub them in for any less healthy fare you’ve been consuming to change your daily calorie intake, says study author Kathryn A. Kaiser, Ph.D., a researcher at the University of Alabama at Birmingham. Instead of just adding the good stuﬀ,

replace less nutritious foods: Use veggies instead of chips with dip, for example.

Think like a chef. If you eat a restaurant- or takeout-heavy diet, it’s time to hone your kitchen skills. A study from the Johns Hopkins Bloomberg School of Public Health found that people who cook the majority of their meals consume fewer calories, including when they eat at restaurants, than those who don’t cook as much. “Cooking teaches you about the ingredients that go into dishes, and that knowledge can be helpful when you dine out,” says study author Julia Wolfson, Ph.D. You know, for instance, that the rich tomato soup is loaded with cream and butter, so you order chicken noodle instead.

Don’t drink in more calories. If you are at a healthy weight and drink

alcohol moderately, there’s no reason to stop. In fact, women who have one drink a day are actually less likely to gain weight over time than those who completely abstain. But if you start to imbibe more than that this season, the calories can really add up. At the same time, your food judgment can falter, so you may end up eating more, too. To avoid overdoing it, “hold yourself to no more than ﬁve to seven drinks a week,” says Brooke Alpert, R.D.N., the founder of the nutrition practice B Nutritious in New York City. And choose lower-calorie drinks like wine, light beer, and vodka with club soda.

Follow the two-day rule. A regular and consistent workout routine is one of the most important strategies for maintaining your weight, according to a review of studies from East Carolina University. Aim for four to ﬁve hours of exercise a week, schedule it, and try to stick to it, because skipping too many sessions in a row can cause your motivation to slide, says celebrity trainer Ramona Braganza. Her rule of thumb: Never let more than two straight days go by without some type of workout. If you’re too busy to exercise on Thursday and Friday, make it a priority to get to spin class on Saturday.

Tweak your technique. Consistency is a good thing, but it’s also important to switch things up every so often to keep your body burning calories efficiently. If your pants start to feel tight, just make one or two small changes to your routine—trade your sweetened lattes for coffee with skim, for example, and go for a walk during lunch—and see if that does the trick, Gans says. In a study published in JAMA Internal Medicine, people who were taught to cut 100 calories a day from their diet and burn 100 calories through exercise when the scale started to creep up were able to maintain their weight over three years. Adjustments to your workout routine can also have a big effect. If you know you’re going to be eating more for the next week or two or during the holidays, try increasing your workouts by at least 10 minutes to bump up your calorie burn. And incorporate one or two intense workouts weekly as extra insurance, Braganza says. Fast-paced strength circuits will torch fat and help you maintain muscle, which keeps your metabolism humming.

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