Moments - July/August 2015

July | August 2015

From Starbucks to Spain Stephanie Johnston prepares family for outreach mission

Going Behind the Sweets Military widow runs bakery with mother-in-law Inside: Freshen up summer drinks | Ease back-to-school stress | It’s not too late to plant a garden | and so much more

Scottish Rite Hospital for Crippled Children in the mid-1900s

The only place for children since 1915.

What started as Scottish Rite Hospital for Crippled Children in 1915 has grown into Children’s Healthcare of Atlanta – the place more parents rely on to care for their kids, whether they need urgent care or a lifesaving procedure. We’re proud of how far we’ve come in a century, and we’re dedicated to making our next 100 years even better for Georgia’s kids. Learn more at choa.org/100years.

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Moments Magazine | March-April 2015

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Moments Magazine

is published bimonthly by the Forsyth County News Co., 302 Veterans Memorial Boulevard, Cumming, GA 30040.

Advertising rates and deadlines available upon request.

Contact Ryan Garmon at (770) 205-8960 or rgarmon@forsythnews.com.

8 moments mom Vince Johnson Publisher Kevin Atwill Editor Adlen Robinson Director of Content Ryan Garmon Advertising Director Micah Green Photographer/Paginator Angie Decker Graphic Design Tracie Pike Paginator

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Stephanie Johnston and her family are headed to Spain for mission work.

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contents 14 moms at work

22 cooking

18 outdoors

26 community

Military widow runs bakery with mother-in-law.

Take the bite out of stings with natural remedies.

Drying herbs can provide flavor well past summer.

It’s not too late to plant a seasonal garden.

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Facebook.com/ForsythNews

snacking ����������������������������������������������������������������������������28

Twitter.com/ForsythNews

dinner matters ��������������������������������������������������������������������30

Moments Magazine | July-August 2015

Dr. Leslie McGuinn Davis | Dr. Michael D. Palmer | Dr. Melissa Thomas Durand

Dr. Lauren L. Palmer joins Lanier Dental Partners

Pictured Left to Right: Dr. Lauren Palmer, Dr. Michael Palmer, Dr. Leslie McGuinn Davis, Dr. Melissa Thomas Durand

Lanier Dental Partners has built their reputation on providing comprehensive dental care that is focused on your individual needs and goals in a comfortable environment.

The primary office of Lanier Dental Partners is located at 360 Dahlonega Street, Cumming GA. We have a second location at 2390 Thompson Road Ste. 200, Dawsonville, GA. For your convenience, Dr. Leslie McGuinn Davis and Dr. Lauren Palmer can be reached at both locations.

Call us today to schedule your appointment

770.889.6370 Cumming | 706.265.1399 Dawsonville www.lanierdentalpartners.com | info@lanierdentalpartners.com

Welcome to.....

G

reetings to readers on another hot and humid summer day.

Chances are you’re heading to a swimming pool or Lake Lanier, or wish you were.

I am so excited for you to meet this issue’s Moments mom, Stephanie Johnston. What an inspiration this mother of three is.

Stephanie has a heart for sharing the Gospel of Jesus and for helping others.

Her passion for the people she met on a mission trip in Sevilla, Spain, sparked her and husband Shaun to travel there 12 times in the past seven years. And now they’re moving there!

Our mom at work is also inspiring. Jenny Adams and her mother-in-law, Linda, started a new business this year called Behind the Sweets.

It is fully stocked with everything you could possibly need to make incredible candy, cakes, cookies and more.

Since this is our summer issue of Moments, you will also

Welcome to.....

find many articles with a summer-slant.

Ever tried grilled pizza? Now you can. Ever made quickles? I give you two super easy and yummy pickle recipes, neither of which requires canning.

Didn’t plant a garden this spring? Never fear, there’s still time to do so. There is much more, so grab a cold beverage, stick those legs in the pool and enjoy this issue of Moments!

Adlen W. Robinson is a longtime resident of Forsyth County and mother of four. A contributor to the Forsyth County News for more than 10 years, Adlen is the author of “Home Matters: The Guide to Organizing Your Life and Home.”

E-mail her at contact@adlenrobinson.com.

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Stephanie Johnston

NEXT JOURNEY

AWAITS

By Adlen Robinson

Marriage takes mom, family from Starbucks to Spain

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Moments Magazine | July-August 2015

N

ot many married couples can say they have Starbucks to thank for bringing them together.

But Cumming resident Stephanie Johnston said if it hadn’t been for the famous coffee chain, she may never have met Shaun, the love of her life and father of the couple’s three daughters.

“Shaun was here from South Africa and had just started working at Starbucks,” Johnston said.

“I had a friend who owned one in Alpharetta and had asked me if I would work just one day a week at that location.”

The couple hit it off right away.

Within a year, they were married.

In 2003, they bought a house in Cumming. And 12 years later, they’re preparing to move to Spain with their three daughters.

CONTINUED ON PAGE 10

Stephanie Johnston husband Shaun and children Lucy, 3, Kate, 10 and Bekah, 12, are headed to Spain for a mission opportunity. photos by Micah Green Moments Magazine | July-August 2015

9

Forsyth County resident Kristi Longtime Forsyth County residents Stephanie and ShaunBaggarly, inset, is the mother Johnston are soon moving with their three children to of three daughters, including Annie Lynn, 6, and Kimber, 1, Spain, where they will share the Gospel of Jesus. above.

Johnston said they both love coffee and throughout their 14 years of marriage have always sought out a Starbucks or similar establishment.

“We even map out the trips we take so we make sure there is one where we can make a pit stop,” she said. “They always have clean restrooms and, of course, great coffee.”

Stephanie and Shaun joined North Point Community Church in Alpharetta. Nine years ago, she began working at Browns Bridge Community Church, a satellite to North Point.

“I loved helping people connect with their faith and within the church,” she said.

When the church offered a mission trip to the Dominican Republic in 2006, she felt compelled to go.

“I knew we were giving financially as much as we could, but I really felt called to do more,” she said.

The couple went together said loved the experience. The following year, Johnston had the opportunity to go on a mission

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Moments Magazine | July-August 2015

trip to Seville, the capital of southern Spain’s Andalusia region.

Her husband couldn’t get the time off from work, and she agonized over whether to go.

“Our oldest daughter, Bekah, looked up at me and said, ‘But mommy, if you don’t go, who will teach the children about Jesus?’”

Those words sealed the deal and Johnston headed to Spain with a team of five to teach English for 10 days.

“Mission work is about building relationships and then, hopefully, people will want to learn more about your stor y and ultimately the Gospel of Jesus Christ,” she explained. “Spain is an incredibly relational place.”

The trip had such an impact on Johnston that on the plane ride home, she told a friend she would live in Seville one day.

“All I could think about was how I just wanted to get Shaun and the gir ls and head right back there,” she said.

The next year, with her husband, she returned to the ver y same spot, Parque Este, a non-denominational church that ser ves the community in numerous ways, through worship, camps and teaching English.

Like his wife, Shaun Johnston fell in love with ever ything about the church, the people and the beautiful countr yside. The couple knew there was something special about the place and both felt God was calling them to return. “ We prayed about what our next step should be and we decided to begin giving financially to the church and the pastor and also to return as many times as we possibly could,” she said.

In the past seven years, the couple has returned 12 times.

She has become nearly fluent in Spanish and both have learned the language by being immersed in it. Daughter Bekah helped teach English at a camp there two summers ago and also fell in

love with Seville.

“On the plane ride home she looked at me and Delivering Compre said, ‘I wish we could just go get daddy, Kate and OB and GYN Se Lucy and come right back,’” her mother said. “I Comprehensive Delivering Comprehensive DeliveringDelivering Comprehensive Exclusively at Northside Hospita couldn’t believe she said the exact same thing I OB OB and and GYN GYN Services Services Any day and every day... never a OB and GYN Services Delivering Comprehensive had said five years earlier” Exclusively at Hospital Exclusively at Northside Northside Hospital Forsyth...

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“We met with our missions’ pastor at church and began the process of moving to Spain and serving the church full time.”

The couple sold their home and many of their possessions and began raising funds for their time in Spain. In addition, Shaun Johnston began attending the seminary so he could be as prepared as possible for teaching about the Bible.

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The couple soon will attend a workshop in North Carolina about integrating into their new life before officially heading to Spain early next month.

“The community has been so incredibly supportive and, of course, we will miss our friends and family so much,” she said.

“Thank goodness for social media, For more information, visit cummingbaptist.net which will help us stay in touch or contact Heather Otwell at 678-617-6514. and keep people informed about what we are doing.”

Cumming Baptist Church Weekday Preschool

Moments Magazine | July-August 2015

11

Eating Clean ...

what does it mean?

By Adlen Robinson

For those who read magazines, or just glance at the cover stories, chances are you’ve heard the trendy phrase, “eating clean.” Just what does that mean?

Well, eating clean is all about cutting out processed foods from your diet and eating as many foods that are as close to nature as possible. If you can incorporate organic fruits and vegetables, that’s even better.

If the thought of doing away with that stack of frozen dinners for lunch makes you cringe, consider this —

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Moments Magazine | July-August 2015

that’s not really food.

Ever read the labels on those dinners? There are more chemicals, preservatives and other additives in those boxes than actual food.

How about a can of “healthy” soup? Same thing. In addition, there is more sodium in those than should ever be consumed in a bowl of soup.

Think choosing “low sodium” is the answer? Think again. They may as well have labeled the low-sodium varieties “low sodium/no f lavor.”

Eating clean is not a diet, it’s

a way of living. For those who eat out all of the time, or rely largely on processed food, don’t feel like you have to go cold turkey. Instead, begin by making small changes.

Start out by cooking a big batch of soup on the weekend so it’s always available for lunch or dinner.

Freeze soup in individual portions so there is always a healthy frozen meal to consume.

Stock up on fresh vegetables from local farmers’ markets and make a menu plan to ensure using

them before they go bad.

I also highly recommend f inding a local source for free-range chicken, pastured pork and grass-fed beef.

We love supporting a local, familyowned farm that truly cares about sustainable farming and raising animals in a humane way.

Our source even has a cute little store that also sells high-quality milk, butter, eggs, cheeses and organic vegetables, plus a slew of other food products that are locally sourced.

It may be a little inconvenient to shop this way, but not only will you feel better mentally and physically, food will taste better. And you will feel inf initely better about what you’re feeding the family.

The single best way to be a true clean eater is by becoming an excellent label reader. I am crazy when it comes to reading labels.

And just when I think nothing will surprise me, it does.

Recently I was reading the labels on various vinegars at the grocery store. What is cornstarch doing in vinegar?

There were all sorts of weird ingredients in various vinegars. Just a few passed the test as pure vinegar.

Unbelieveable.

The same goes for store-bought salad dressing. I haven’t bought these in probably a decade.

It is so easy to make salad dressing. Just combine good quality vinegar, extra-virgin olive oil, a little Dijon mustard, salt and pepper.

Shake or whisk well, and it’s good to go.

For those with more time, add a clove of minced garlic, some f inely minced shallot and some fresh herbs.

Delicious. Nothing artif icial.

The more we practice eating clean, the more addictive it becomes.

I love creating meals that are 100 percent organic, locally sourced and totally fresh.

Warning: Once you become a clean eater, you can never go back to eating dirty.

Moments Magazine | July-August 2015

13

photo by Micah Green

photos and story by Adlen Robinson

Linda, left, and Jenny Adams own Behind the Sweets in south Forsyth.

Going Behind the Sweets Military widow runs bakery with mother-in-law

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Moments Magazine | July-August 2015

Growing together and depending on each other.

SEE STORY PAGE 16 Moments Magazine | July-August 2015

15

When she is not on duty in the U.S. Air Force Reserves, Cumming resident and mother of one son Jenny Adams is most likely in the kitchen baking.

And not necessarily at home, but rather in the kitchen of her south Forsyth business, Behind the Sweets, that she opened in February with her mother-inlaw, Linda Adams.

The shop is quite the resource for all things baking, from a large collection of cookie cutters and an impressive array of gourmet flavorings to specialty baking pans and cake boxes. It also carries decorations for cakes, candy molds, cookies, pies, gourmet flavorings and even fondant.

“We have many unusual things that

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Moments Magazine | July-August 2015

you won’t find at some of the stores that carry baking supplies,” Linda Adams said.

In addition, she and her daughterin-law said they are always happy to special order items for customers.

Speaking of customers, Jenny Adams said they make every effort to get to know them all so they can best serve their needs.

“We strive to offer a personalized service,” she said.

The elder Adams said she has been baking since she was a little girl.

“My mother was a single mother and worked, so we were home by ourselves quite a bit,” she recalled.

“From the first time I baked, I knew it

was what I loved and wanted to do.”

In 1988, she opened Party Art in Cumming, and ran the bakery and baking supply store for 23 years.

The story of how the women came to open Behind the Sweets is filled with perseverance and triumph. Jenny Adams, originally from California, joined the Air Force at age 18 after graduating high school in 2004.

It was in Germany, where she was stationed after basic training, that she met Linda’s son Mat, who was also in the Air Force, and they married. A year later, the couple welcomed a baby boy, Damian. Sadly, Mat Adams passed away in 2008.

Because the couple had been in

Germany for four years before his death, Jenny Adams said she didn’t really know her in-laws that well.

“I really wanted them to know their grandson and, of course, I wanted to know them as well.”

When she was able to transfer to Warner Robins Air Force Base in Georgia, she began traveling to Cumming with Damian once a month to visit Linda and Ed Adams.

The relationship that developed was more than just healing, it was transformational.

“I love Linda and Ed so much,” she said. “They are such an awesome couple and we all became so close.”

Because her mother-in-law was always baking, Jenny Adams said she was completely spoiled when it came to birthday cakes and sweets in general.

“One day, Linda asked me if I wanted to go with her to Atlanta to buy some baking supplies,” she said.

The pair drove to the baking supply store and it took all afternoon.

“On the way home, I said, ‘Wow, that was so far,’” she said.

“I told Linda she should open a baking shop here in Cumming so people wouldn’t have to drive all the way to Atlanta for specialty baking supplies.”

From that one comment came numerous conversations over the next few years, which ultimately led to Behind the Sweets and a new business venture.

After more than 10 years of active duty service, Jenny Adams was able to obtain an early release and enter the Air Force Reserves.

“I am not a traditional Reservist. Instead, I am an Individual Mobilization Augmentee assigned to Robins Air Force Base,” she explained.

“I do the same amount of time as a traditional Reservist, but I am allowed to set up when I serve, and it has to be Monday through Friday.”

Adams is able to break up the time and complete it within the fiscal year. Being able to set her own schedule helps her juggle motherhood and her duties at Behind the Sweets.

The spacious store not only has every sort of baking supply a home or professional baker may need, but it also has a large room for classes.

The Adams offer many types of courses, from basic candy making to cake and cookie baking, in addition to specialty classes such as how to make

fondant flowers and petite fours.

“We cater to our customers so we can customize classes as well.

We always make them age specific,” Linda Adams explained. “We can do birthday parties, or celebrations, or just maybe some friends want to get together and learn how to make candy or bake cupcakes.”

Contact

Behind the Sweets is at 1595 Peachtree Parkway, Suite 116.

Phone: (770) 826-7848.

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www.NorthGeorgiaVein.com Moments Magazine | July-August 2015

17

Take sting

out of bites

With natural remedies

If you or your children spend any time at all outdoors, chances are you’ve experienced bee stings and ant or mosquito bites.

While there are plenty of over-the-counter remedies, there also are a lot of more natural ways to ease the pain or discomfort.

By Adlen Robinson

Mosquitoes

Mosquitoes are most prevalent at dusk. They love to fly low and target ankles in particular.

If possible, wear socks instead of flip flops. And avoid being outside during their “feeding” time.

When bitten, try some of these natural remedies to prevent swelling and also relieve pain.

• Press a dampened, preferably cold tea bag on the bite.

• Put a bit of honey on the bite. Honey has a natural antiseptic properties in it.

• Apply a BandAid tothe bite, so you don’t scratch it, which can lead to infection.

• Try rubbing alcohol, witch hazel or tea tree oil.

• Fresh basil can be rubbed on the bite for pain relief.

• Aloe vera. Just cut the plant and rub the “pulp” on the bite.

• Make a paste with crushed aspirin and a little water and rub that onto the bite. Aspirin contains acetyl salicylic acid, which is anti-inflamatory.

Ants

How can such a tiny little ant cause so much pain?

Of course, it’s even worse if you accidentally step on an ant hill and get multiple bites.

• Ice cubes will immediately soothe the pain and prevent swelling.

• Vinegar also can ease pain.

• Toothpaste containing peppermint may help.

• As with mosquito bites, cold, wet tea bags offer relief.

• Make a paste with sea salt and water and rub that on them.

• Try rubbing alcohol.

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Our residents engage in a variety of activities, such as tai chi, bingo, pool, cards and board games, and yoga.

We also offer four church services per week, weekly performances by musical groups, and shopping, dining, and entertainment outings. For senior living in Cumming, Georgia, schedule a visit at Lanier Place today.

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Bees

If stung by a bee, remember to monitor it carefully to ensure you don’t have an allergic reaction.

Three percent of people can experience anaphylaxis, a life-threatening reaction.

If you or your child develops hives or welts or experience shortness of breath or feels dizzy, call 911.

Before doing anything, remove the stinger. You can use fingernails, tweezers, even a credit card to get it out of the skin.

Next, thoroughly wash the site with soap and water. Ice cubes can help with the immediate pain.

Honey, lavender essential oil and even crushed garlic can also help.

Some experts suggest making a paste with baking soda and a little vinegar and applying that to the wound.

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www.allaroundthehouse1.com Moments Magazine | July-August 2015

19

Back to school

Ease stress, plan ahead

By Adlen Robinson

20

Moments Magazine | July-August 2015

New year starts in less than a month Right now, most moms are probably more concerned about buying sunscreen and ice cream than notebooks and highlighters.

But as we all know, a new school year is just around the corner and will be here before we know it.

As much as we may not want to think about it, a little planning ahead of time can ease the stress when August arrives — and it will.

• Schedule doctor and dentist appointments. Now is the time to get a child’s physical done, braces on, teeth cleaned.

Go ahead and check on any forms with the child’s school and/or sports activities so you can get them filled out while at the appointment.

• Take a clothing inventory. Look through the children’s closets and drawers and see what they will need for the new school year.

Who needs new shoes and what can be passed down to younger

siblings? This is a great time to check out some consignment stores as well.

If your children have clothes they never wear, try consigning them. Our daughters used to love to do that and then use the money they “earned” to buy “new” clothes.

• Make a list of needed school supplies. Most of our schools provide general lists of what will be needed, even if most teachers have specific requests you won’t get until open house.

You can still make a basic list and keep your eye out for sales.

• Begin talking about extracurricular activities. This is a good time to discuss with the children what they want to participate in when school begins.

So many parents fall into the trap of signing up their children for too many activities. Because we had four kids, we simply couldn’t afford for them to do too many things.

And, of course, just logistically we couldn’t handle too much.

We used to say you could do one activity at a time.

One sport or other activity multiplied by four children, still meant things were crazy.

• Set aside some time for brushing up on academics. Even if it’s just a half an hour a day, going over basic math and reading skills will assure a child is confident and prepared for the new school year.

• Conquer some organizational tasks. One summer activity I highly recommend is going through a child’s closet and toy chest and sorting things to give away.

Nothing feels better than when you start the new school year with organized rooms.

If you have young children, consider putting away some of the toys in the attic or basement.

In a few months, when there is a nasty day, pull those out and watch their faces light up as if it were Christmas.

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Moments Magazine | July-August 2015

21

DRIED HERBS CAN PROVIDE FLAVOR WELL PAST SUMMER

By Adlen Robinson

Drying herbs. Growing herbs is easy to do and improves your cooking immeasurably.

I use fresh herbs all the time, especially during summer, when they grow so easily.

Before the season ends, I enjoy drying some of the fresh herbs so we can enjoy them even in the winter.

Some herbs hold flavor better than others and some just cannot compare to fresh. Basil, parsley and cilantro come to mind.

Sturdy herbs, such as rosemary, sage, thyme and parsley (if you want to try it), will dry fine by just tying them in small bundles and hanging them upside down.

Avoid direct sunlight, which will lessen their flavor. Dry the herbs until the herbs crumble easily.

For tender herbs — basil, oregano, tarragon, lemon balm and mint — try tying them in small bundles and hanging them inside a paper bag that has holes punched in it.

Secure the bag opening with a rubber band and let herbs hang so the air can circulate through the bag.

Again, herbs are done when they crumble.

You can also use a dehydrator if you have one. Just follow the instructions, but usually herbs dry in between one and four hours, depending on the type.

Store herbs in airtight containers.

Also remember that dried herbs are usually twice as strong as fresh ones, so adjust your cooking accordingly.

This would be a terrific gift for your friends who like to cook.

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www.ghms-inc.org | info@ghms-inc.org Moments Magazine | July-August 2015

23

Inspired by Freshen up season with fun adult drinks

By Adlen Robinson

lemons.

Go a step further and combine some of the citrus zest (not the bitter white pith) with some fine sea salt and it will have never tasted so good.

Mix up a bigger batch of the zesty sea salt mixture than might be needed and keep it in the freezer for the next time.

Every time I make these, people say they have never had a better margarita.

Depending on the level of desired sweetness, vary the amount of orange liquer, or leave it out altogether like I usually do.

Fresh orange and lime margarita

I

n the middle of the hot, humid summer, sometimes a glass of wine is just not cold enough to satisfy.

Why not mix up some yummy adult beverages using fresh citrus and even some herbs from the

garden?

When entertaining, it’s fun to greet guests with some sort of signature cocktail. Any one of these would be perfect.

Who doesn’t love a margarita? I do too, but the ones in restaurants are much too sweet for my taste.

In addition, most mixes use high fructose corn syrup (yuck) or artificial sweeteners (not any better).

Instead, juice up some oranges, grapefruits, limes and

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Moments Magazine | July-August 2015

6 limes, juiced 4 oranges, juiced 4 shots of white tequila 2 shots of orange liqueur (more or less to taste) Ice Zesty sea salt zest (recipe follows) Combine all ingredients except for the zest in a blender, preferably a high-powered one.

Rub a lime slice around the glasses rims, then dip in the zest. Add the margarita and enjoy.

Zesty sea salt zest 4 limes 3 oranges Fine sea salt Using a microplane zester, grate the zest off of the limes and oranges. Add enough sea salt to where the mixture is somewhat dry. Use right away, or freeze for future use.

y fruit Fresh grapefruit “margaritas�

3 grapefruits, juiced 4 shots white tequila Mint for garnish Combine grapefruit juice and tequila. Pour over ice and garnish with mint.

Cucumber mint refresher 4 shots of cucumberflavored vodka 3 lemons, juiced 4 sprigs mint Chilled club soda Cucumber slices for garnish In a cocktail shaker, muddle together lemon juice and mint sprigs. Add cucumber vodka and ice, shake vigorously.

Put some ice cubes in a glass and strain about half a glass of the cucumber vodka drink.

Fill the rest of the glass with club soda and garnish with cucumber slices.

Peach basil fizz 4-5 large fresh basil leaves (and more smaller ones for garnish) Juice from one lemon 2 shots peach schnaps 2 shots white tequila

Club soda 2 slices fresh peach for garnish In a cocktail shaker, muddle together the basil leaves and lemon juice.

Add the peach liqueur, tequila and ice and shake vigorously.

Pour into two glasses that have ice in them and then add club soda to the rim.

Garnish with the peach slices.

Moments Magazine | July-August 2015

25

GARDEN FUN It’s not too late to plant a summer garden

By Adlen Robinson

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Moments Magazine | July-August 2015

T

here’s still time to plant a garden.

Even though most hard-core gardeners plant as early in the spring as possible — whenever the last day of a hard freeze is likely — it’s still possible to plant a garden and reap its benefits.

We have such a long growing season in the South.

And you can even extend the main growing season by planting items that thrive in

a bit of a cooler environment such as fall.

If there’s room in the back or side yard, a raised bed is the best option.

We have both raised beds and a “regular” garden. And trust me, the raised beds are much easier to maintain when it comes to weeding, watering and monitoring in general.

Once the raised bed is put together, fill it with some good soil and compost found at any garden store.

This is a bit of an investment, but you’ll be planting in it time and time again.

Once the raised bed is ready for planting, remember that vegetables like squash take up a lot of room. So if the bed is on the smaller size, maybe just plant one squash and one cucumber plant.

One plant can still produce a bunch of fruit.

I love planting herbs in between the plants to fend off insects and, of course, use for

cooking.

You can also plant flowers

in with the vegetables for

beauty, as well as deterring insects and attracting butterflies and bees.

There are few things more

satisfying than growing food, even if it just means walking

outside to pick a cucumber to go in a salad.

Now get out there and get

gardening!

Moments Magazine | July-August 2015

27

I

t’s no secret I love to garden. I love it so much I had to learn how to can a few years ago just to keep up with our overflowing harvest, especially when it came to cucumbers.

A friend, Lenore Buice, taught me how to can. And because of my pickle addiction, I am sincerely grateful.

But sometimes I don’t feel like hauling out the big canning pot, and heating up the kitchen with all of that steaming hot, boiling water and hot jars.

When that is the case, I make quickles. As the name suggests, they are pickles that are quick to make.

I like to make these half sours with whole smallish cucumbers.

Sometimes after a few days, I slice them (if there are any left) and return them to the brine.

All of these will just keep getting tastier in the refrigerator and will last several weeks.

Half sour quickles 4 cups water 3 tablespoons pickling salt ¾ cup white vinegar 8 small cucumbers 1 handful of fresh dill 4 cloves garlic, peeled In sauce pan, heat water and salt until it boils and salt dissolves.

Remove from heat and stir in vinegar. Cool.

Slice blossom end off of cucumbers.

Pack jar or jars with dill, garlic and cucumbers.

Pour on water/vinegar mixture until liquid covers cucumbers, adding more vinegar if necessary.

Weigh cucumbers down so they are completely immersed in liquid.

Cover and refrigerate for at least three days and preferably a week before tasting.

Keep in refrigerator for several months, but they probably won’t last.

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Moments Magazine | July-August 2015

Quickles

Pickles... that are quick to make

Dill quickles 6 cucumbers, sliced ž cup white vinegar 2 teaspoons sugar 1 teaspoon mustard seed 2 teaspoons pickling salt 2 cloves garlic, peeled and smashed 3 tablespoons fresh dill, chopped 1 bay leaf In a small saucepan, combine vinegar, sugar, mustard seed, salt and garlic.

Bring to a boil and then remove from heat. Add dill and bay leaf.

Pack slices of cucumbers into jar or jars.

Pour liquid over to cover, adding more vinegar if necessary.

Cover and refrigerate for at least a few days and preferably a week.

Keep refrigerated for up to several months. — Adlen W. Robinson Moments Magazine | July-August 2015

29

Try grilling pizza W

hile grilling pizza may not be something you think of doing, it’s delicious and easy.

Making pizza dough is simple, especially if using a bread machine. Just dump in the ingredients, hit the “dough” button and, in a few hours, there’s some amazing pizza dough.

You can also buy pizza dough from some grocery stores and from most pizza places.

The trick to grilling pizza is to make sure the grill grates are as clean as possible.

Brush the dough with a little olive oil and place the dough rounds (or oblong shapes) on the grill.

When the dough is ready to flip, it will easily release from the grill grates.

Flip it over and grill another few minutes until the pizza is firm and has nice grill marks on it.

Then, top the pizza with desired toppings, turn the grill off, close the lid and let the cheese melt.

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Moments Magazine | July-August 2015

Grilled pizza is fun to do with children and makes for an entertaining activity. I like to make small pizzas so everybody can have their own.

Semolina flour is available in many grocery stores in the “natural” section. Can’t find it? Just substitute more flour.

Pizza dough 3 ¼ cups unbleached bread flour ½ cup semolina flour 1 ½ cups water 2 teaspoons sea salt 2 tablespoons extra-virgin olive oil 1 ½ tablespoons honey 2 ¼ teaspoons yeast Follow bread machine directions.

In mine, add the water, salt, olive oil and honey first.

Next comes the bread flour and semolina flour.

Last, hollow out a little bit of the flour and pour the yeast into the little

well created in the flour.

For those who don’t have a bread machine, whisk together a little warm water with the honey and yeast until the yeast activates.

Once that happens, add to a bowl in which flour and salt has been combined.

Add remaining water and yeast mixture and combine. Knead dough and then place in a lightly oiled bowl and cover for an hour or so until doubled.

Divide into two rounds or into small individual pizza rounds (it’s fine if the pizza has an oblong shape).

Lightly brush with extra virgin olive oil and grill three or four minutes per side on a medium-hot grill.

Top with desired toppings and turn off grill and close for a few minutes, or put pizzas in a low oven until done.

— Adlen W. Robinson

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