Green Country Living, Spring 2015 by Green Country Living

Spring 2015

INSIDE

 COOKING HAS BECOME A LANGUAGE OF LOVE FOR COUPLE  AVID COOK DELIGHTS IN PREPARING DISHES FOR FRIENDS  FOR FAMILY, KITCHEN IS THE HEART OF THE HOME

muskogeephoenix.com

Spring 2015

Green Country Living

CONTENTS

Kim West loves to cook for and entertain family and friends.

facebook.com/greencountryliving Spring 2015

Frank and Petra Arnold’s kitchen is designed to help Frank speak his love language.

PUBLISHER EDITOR ADVERTISING MANAGER ADVERTISING SALES LAYOUT & DESIGN

52 42 Renovate & Restore: Konnie Corley has renovated her two-story home to take advantage of its fine woods and to maintain the period feel of the structure.

STAFF

Tony and Wendy Spatz’ kitchen is the heart of their home. Some of Wendy’s fondest memories are of baking cookies with her Granny Stella.

Issue 40

Jeff Parra Jerry Willis Rhonda Overbey Angela Jackson Jim Reily

Green Country Living is published quarterly by the Muskogee Phoenix. Contents of the magazine are by the Muskogee Phoenix. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior consent of the Muskogee Phoenix. Green Country Living, P.O. Box 1968, Muskogee OK 74402. email jwillis@muskogeephoenix.com - Editorial: (918) 684-2932 email adjackson@muskogeephoenix.com - Advertising and distribution: (918) 684-2813

ON THE COVER An arrangement of hydrangeas and calla lilies frames the kitchen where Kim West prepares her culinary delights. Photos by Jerry Willis

56 Art of the Matter: Jeanne Rorex Bridges has overcome adversity to continue making the art she feels compelled to create. 4

Spring 2015

50 Wonderful Wine: It is time to try these beverages that are as refreshing as the spring season.

CORRECTIONS `` Green Country Living tries to promptly correct errors. To report an error, please call (918) 684-2932 or send an email to jwillis@muskogeephoenix.com.

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38 A bee hovers near an almond blossom as it makes it rounds collecting nectar and pollen from spring flowers. We take a look at this season of renewal exploding with color as plants spring to life and bloom abundantly.

Photo by Jerry Willis

CALENDAR EVENTS 20th ANNUAL OKLAHOMA RENAISSANCE FESTIVAL, 10:30 a.m. to 6 p.m. Weekends: May 2-31; 9 a.m. to 3 p.m. Student Day, May 8; plus Memorial Day, May 25. Costumed performers and artisans present renaissance music, magic, comedy, juggling, jousting, tomfoolery, arts, food, drink, and more! Entertainment for all ages will be found at the 2015 Oklahoma Renaissance Festival. Information and online discount ticket purchase: http://okcastle.com. BOOK DISCUSSION - THE THEMES OF EARTHSEA, 4 and 7 p.m. May 7, Muskogee Public Library, 801 W. Okmulgee Ave. 4 p.m. Teen Focused, 7 p.m. Adult

Spring 2015

Focused. All ages welcome at both. Special guest discussion leader will be Dr. Brian Cowlishaw (7 p.m. only). Information: (918) 682-6657 Ext. 236. CAMP ROXY, 1 to 5 p.m. July 13-17, 20-24, The Roxy Theater, 220 W. Okmulgee Ave. Ages 6-12. July 13-17, “Once Upon a Time.” Students will have an unforgettable fairy-tale experience as they produce a theatrical performance. July 20-24, “Around the World in 5 Days.” Students will have the opportunity to explore a variety of different musical styles and techniques, producing an awe-inspiring musical performance. Registration at www.oxfordmuskogee.com.

ROXY ARTS INTENSIVE, 9:30 a.m. to 12:30 p.m. July 13-17, 20-24, The Roxy Theater, 220 W. Okmulgee Ave. Ages 13-16. Roxy Arts Intensive is intended for older students with an interest in obtaining first time theater experiences, or expanding existing skills by learning new techniques to help further their skills. There is very limited space available. Registration: www.oxfordmuskogee.com. TOLLING OF THE BOATS, 11 a.m. May 9, Muskogee War Memorial Park, 3500 Batfish Road. This event honors the 52 submarines that the United States lost during World War II. Submarine veterans will be honoring those sailors on eternal patrol by tolling the bell

and announcing the name of the lost vessel. The event is free to the public, but donations are always appreciated. Information: (918) 682-6294. THE WELL ARMED WOMAN OKLAHOMA STATE SHOOT, 8:30 a.m. May 9, United States Shooting Academy, Tulsa. Only open to the first 100 registrants. Cost: $50, tax-deductible and includes range fee, ammunition, training, gun rental, targets, and more. Information: Kara, (918) 718-4478, sweetpower@att. net, or Facebook page “The Well Armed Woman, Northeast Oklahoma, Sweet Shot Chapter” or “The Well Armed Woman, Broken Arrow/Tulsa, BAT Girl Chapter.

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Spring 2015

my wife’s hand by making a dish with just nothing but mushrooms, onion, garlic “ I won and butter. I put it on toast and I haven’t been able to get rid of her since. ” Frank Arnold

Cooking has become a

LANGUAGE OF LOVE for Frank and Petra Arnold

Frank Arnold is at peace when he’s in his kitchen. Cooking has become a hobby that has kept him grounded. “Frank cooks everything. He really is like a hobby chef,” says Frank’s wife, Petra Arnold. “He has a subscription to ‘Cuisine

At Home,’ and he gets those monthly magazines and he just starts cooking up a storm. He tries new recipes all the time. He loves to cook. It’s like a stress reliever. That’s where he gets his mind off things and has a chance to relax.”

By Kandice Lawson • Photos by Jerry Willis Green Country Living

Frank Arnold prepares onions and mushrooms for a warm spinach salad. The Arnolds overhauled their kitchen to make it a great venue for Frank to create his masterpieces.

Spring 2015

The Arnold’s kitchen is large and open, defined at one end by a bar to allow interaction with family and guests while cooking. The center island in the kitchen holds the induction cooktop and provides ample workspace as well as being home to a family photo and other decorative items. The lighting is both decorative and practical, shedding ample illumination on work areas.

When Frank left for work four years ago he never expected that when he got home that evening, he would see the beginning of a kitchen haven coming to life just for him. “I went to work one day and came home and all the walls were knocked out,” Frank

said. “I didn’t have a lot of say, and Petra did a good job.” Four years ago, Frank and Petra Arnold decided to take a break from big city living in Oklahoma City and move to Muskogee to take things at a slower pace. Frank was feeling

a bit overcrowded and thought the move would give the couple more room to relax and live a little. But when the couple started to look for houses, they felt they might never find the perfect place to call home until they walked in to their current residence.

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Above left, Frank Arnold chops Italian parsley for the meal he is preparing. The kitchen has large windows along the western wall, providing abundant natural light. Below, Frank stirs mushrooms and onions in a large skillet. He prepared the dish for his wife early in their romance, earning her favor.

When the Arnolds decided to move in, the work had just began. Petra says the home nearly brought her to tears when she looked at the decor. She felt the home was like walking in to a 1960s time warp. The tile was good quality but was splashed with 12

Spring 2015

dull shades of brown, orange and pink. Petra describes the kitchen as being small and closed in with no room to move around. Petra started to make changes around the house. She hired contractors to help her vision along while adding ideas of their

own. Before long, Petra said the neighbors started to tease. “We had so many different contractors come in,” Petra said. “Our neighbors teased us saying we win the award for the most contractors to come in and out. I was my

SEAFOOD LASAGNA 2 teaspoons olive oil 5 cups finely chopped mushrooms (about 1 pound) 1 1/2 cups chopped onion 2 tablespoons chopped fresh thyme 2 garlic cloves, minced 1/4 cup dry white wine 2 (6.5-ounce) cans lump crabmeat 1 pound uncooked large shrimp 2 cups water 1 1/2 teaspoons celery salt 1 teaspoon fennel seeds 1 1/4 cups (5 ounces) crumbled goat or feta cheese 1 cup 2-percent reduced-fat cottage cheese 1/4 cup finely chopped fresh basil 1 tablespoon fresh lemon juice 1 garlic clove, minced 1/4 cup all-purpose flour 1 cup 1-percent low-fat milk 1/4 cup (1 ounce) grated fresh Parmesan cheese Cooking spray 1 (8-ounce) package precooked lasagna noodles 2 cups (8 ounces) shredded part-skim mozzarella cheese 1/4 cup chopped fresh flat-leaf parsley Preheat oven to 375 degrees. Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat. Set aside. Peel and de-vein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover and refrigerate. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside. Combine goat cheese, cottage cheese,

basil, juice, and 1 garlic clove; set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in shrimp stock; bring to a boil. Reduce heat; simmer 5 minutes or until thick. Remove from heat; stir in Parmesan cheese. Spread 1/2 cup sauce in bottom of a 13 x

9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375° for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley.

own contractor. I hired the electrician, the plumbers, everybody. We had constant different names on trucks coming through, and everyone had their own ideas.” It took six months for Petra to complete the kitchen. She also had to keep in mind

her husband’s likes and dislikes. Frank does most of the cooking. One of the kitchen’s unique features that quickly became one of the Arnolds’ favorites is the induction cooktop. Before, the couple cooked with gas, but laying a gas line

would not have been practical because of the home’s foundation. The couple sought other options and went with the induction cooktop. The induction works on a magnetic field. The pot or pan used must be something to

Green Country Living

Frank and Petra Arnold prepared this Greek yogurtbased fruit compote and presented it in delightfully colorful glass dishes.

Spring 2015

Petra Arnold pours wine through a wine aerator into a glass for a guest.

which a magnet would adhere. The cooktop causes to the pot to heat. Frank says there is very minimal upkeep for the cooktop. “I didn’t want an electric top, and that’s when we heard about the induction cooktop,” Frank said. “It really gives you the best of both worlds, because you turn it on and it’s on. You turn it up, and it’s exactly where you need it to be. You turn it down, and it’s off. If you wanted to fry you can put baking paper over your cooktop and put the pan

on top of your baking paper, and it picks up all the splatter from your fried stuff, and you take the paper off and your cooktop is clean.” The Arnolds agree the kitchen’s center island is where all the fun takes place. “We’ve had many nights here with eight to 12 people around the center island playing games,” Frank said. “Like most homes, the kitchen always seems to be the place to go and gravitate to, so having the bar and stools and having the main island with the seats and

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chairs to go around it makes it more friendly.” The kitchen also has custom cabinets that feature drawers made to the length of the Arnolds’ utensils. It also has a wine refrigerator. Frank says in his kitchen there are no boundaries and no limits. He will attempt to prepare any dish, from Japanese curry chicken to various desserts. His personal favorite to work with are mushrooms and onions, which he calls comfort food. “I won my wife’s hand by making a dish with just nothing but mushrooms, onion, garlic and butter. I put it on toast, and I haven’t been able to get rid of her since,” Frank said. Petra says his cooking is “Frank’s language of love.” That evening, Frank whipped up an amazing seafood lasagna with a warm spinach and mushroom salad. Frank beamed with pride as the aroma of dinner began to fill the air. Frank’s culinary talent is without a doubt a gift. “I’ve gained quite a bit of weight with a smile on my face,” Petra said. “Thanks to my own personal chef.” 2

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The patio includes a large table and a grill for when the Arnolds move their entertaining outdoors.

Green Country Living

Rediscover Downtown

Muskogee

Spring 2015 Winter

Green Green Country Country Living Living

Kim West seeds tomatoes by chopping the tops off and squeezing them over the sink.

Spring 2015

The broad granite countertops in Kim West’s kitchen provide ample space for her culinary endeavors.

HOME

COOKING Kim West delights in preparing fresh, flavorful dishes for friends

im West knows where her friends go when she entertains. They gather around the broad granite countertop dividing the kitchen from the sunlit living room, complete with a big-screen TV, fireplace and cushioned couches. West can be found right there at the counter, rinsing tomatoes, slicing bacon, pouring a crisp white wine for visitors. “This is where people sit, watching Super Bowl games and football games. Everyone can be right here with the food,” she said. “Any time we have a party, we have large party trays out so people can just snack, and then we’ll have big party trays.”

By Cathy Spaulding • Photos by Jerry Willis Green Country Living

Top, Kim West dices tomatoes to use in the filling for her portobello tartlet with crab and Southwestern relish. Right, bacon cut into lardons is cooked until crisp. The portobellos are grilled to sear grill marks into the mushroom caps.

When they’re not gathered around the counter, guests might gather for Thanksgiving or dinner parties in a cozy, enclosed dining room on the other side of the kitchen. West and her husband built their house in 2004, based on a friend’s house designed by Tulsa luxury home designer Jack Arnold. 22

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She said she liked the design “primarily because of the kitchen.” The West kitchen is built for cooking, as well as entertaining. She keeps a walk-in pantry stocked with food and staples. “We have a FiveStar gas stove. I’m very happy about that,” West said. A built-in wine rack holds bottles of red

wine, their bottle-necks pointing slightly downward. “To keep the cork moist,” she said. “If the cork deteriorates, it’s not effective. That will affect the wine.” That’s only part of the wine selection. The Wests turned a bedroom closet into a wine closet, featuring a wine refrigerator.

PORTOBELLO TARTLET WITH CRAB AND SOUTHWESTERN RELISH 4 portobello mushrooms, stems removed 1 pound crab 10 slices bacon 2 large tomatoes, or 6 Roma tomatoes, seeded and diced 4 avocados, diced 1 1/2 cups olive oil 3/4 cups balsamic vinegar 1 cup cilantro, chopped salt and pepper 2 limes Marinate portobello mushrooms with 1 cup olive oil and 1/2 cup balsamic vinegar for at least 2 hours. Preheat oven to 400 degrees. Grill mushroom caps on a grill, or use a grill pan for approximately 10 minutes. After they have developed good grill marks, fill each cup with crab meat, place on cookie sheet in the oven for approximately 10 minutes. Cut bacon slices into lardons and render until crispy. Remove bacon from the skillet and drain. In a small bowl, combine tomatoes, avocados and cilantro with the remaining olive oil and balsamic vinegar. Add bacon just before serving. Season with salt and pepper to taste. Spoon relish into the mushroom cups. Serves four as an appetizer or light lunch.

“Most of the white wines are stored there,” West said. “We keep the really good red wines in the wine closet.” Love for cooking and entertaining extends outside, where West keeps a Hasty-Bake grill and an electric smoker. “I always use hardwood charcoal, so you don’t have a charcoal taste,” West

said. She also uses tennis-ball sized chunks of recycled plywood sawdust to help light the grill. An Ada native, West said she developed a love of cooking — even though her mother was admittedly a terrible cook. “I guess because I always knew the difference between the good stuff and the bad

stuff, I wanted to know how to do the good stuff,” West said. West said she took a lot of cooking classes when she moved to Tulsa. She also keeps a stash of cookbooks handy. Yes, she has celebrity chefs such as Bobby Flay and Emeril Lagasse, plus a lot of smoking and grilling cookbooks. However, cookbooks

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with her own recipes take up much of the shelving. Favorite foods reflect the American Southwest, especially the area around Santa Fe, N.M. “It’s not Tex-Mex,” she said. “It’s a lot of fresh fish, fresh peppers, natural ingredients. I guess that’s the best way I could say it.” Her love of cooking, entertaining and the Southwest freshness come together in her Portobello Tartlet with Crab and Southwestern Relish. She grills the marinated portobello mushroom caps outside, fills them with crab meat and pops them in the oven for 10 minutes. That gives her time to prepare the relish. “With the bacon, I’m going to cut it into lardons,” West said. It’s where you take slice of the bacon, and you get a lot of fat. That gives it a lot of area to cook the fat out, make it crispy. It’s important to put the bacon in at the last minute. You don’t want to make it soggy. You want to keep it nice and crispy.” She said her trick for seeding

Spring 2015

Kim West’s patio is an inviting outdoor space for dining and entertaining. Submitted photo

Green Country Living

The kitchen flows seamlessly into the open and airy living room. The living room includes a beamed ceiling, lots of natural light and a large fireplace.

The hall between the kitchen and dining room includes a wet bar.

tomatoes is to chop the tops off and squeeze them. “I always buy lots of avocados. You never know if they’re going to be ripe, or too ripe,” she said. “Any time I use avocados, I always cover them with lime juice or lemon juice to keep them from turning brown.” 26

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Guests enjoy their own mushroom-cap bowls of crab, bacon, avocado and tomatoes. West complements the mushroom mixture with a tingly Pinot Grigio. “It’s light and crisp, and I think that would work well with the crab or shrimp,” she said. 2

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SCENE AND BE SEEN

12TH ANNUAL FLYING FEZ WINE TASTING FESTIVAL Wines from across Oklahoma were available to be sampled on March 14 at the 12th annual Flying Fez Wine Tasting Festival. Eleven wineries offered tastings at the festival, which benefits the Bedouin Shrine Temple. Photos by Mandy Lundy

Spring 2015

SCENE AND BE SEEN

Green Country Living

SCENE AND BE SEEN

Spring 2015

SCENE AND BE SEEN

OMHOF INDUCTION VIP RECEPTION Oklahoma Music Hall of Fame ceremony and VIP reception took place March 14 in Bristow. Tom Paxton and Tom Skinner hail from that area. Jana Jae, Otto Gray and his Oklahoma Cowboys and the Apache Tribe of Oklahoma were also honored. Roy Clark and other dignitaries came to celebrate as well. Photos by Mandy Lundy

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SCENE AND BE SEEN

HOME SWEET HOME CHOCOLATE FESTIVAL Home Sweet Home Chocolate Festival took place Feb. 7 at the Muskogee Civic Center. All proceeds benefit Muskogee Habitat for Humanity and its building efforts. Oklahoma wines, gourmet chocolates, and other treats were available and the band Reversing Radio played.

Photos by John Hasler

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SCENE AND BE SEEN

EDUCATION FOUNDATION OF MUSKOGEEâ&#x20AC;&#x2122;S TRIVIA CHALLENGE Battle of the Brains was held on Jan. 31. Proceeds from the event go to build a perpetual endowment for Muskogee Public Schools that funds educational grants to teachers and classrooms in the school district.

Photos by Jerry Willis

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SCENE AND BE SEEN

Spring 2015

SCENE AND BE SEEN

KIDS’ SPACE DADDY-DAUGHTER DANCE Kids’ Space Daddy-Daughter Dance took place Feb. 21 at the Muskogee Civic Center. The event included a dessert bar and a professional photographer. All proceeds benefit Kids’ Space Child Advocacy Center. The proceeds are used to provide services for victims of child abuse. Photos by Mandy Lundy

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Spring 2015

Discover Fort Gibson “We have got a lot going on”

Green Green Country Country Living Living

Trees and bushes, such as the fluffy pom-poms of the tree at left, put on a show in the spring. Those who value pristine lawns loathe the dandelion, but they are a favorite of small children. They join bulbs such as the narcissus at right in an early display.

Spring 2015

The blossoms of an almond tree prove irresistible to bees, at left. The blooming of azaleas is a tourist draw for Muskogee in the spring during our month-long Azalea Festival.

SPRING brings splendor to our

GARDENS

Not all spring color comes from flowers. The creeping Jenny (also known as moneywort) and the Japanese fern, above, are as colorful as many blossoms. The grape hyacinth is a garden plant that has gone native in many Green Country yards and gardens.

When spring comes to Green Country, our gardens explode with color. First come the spring bulbs: crocus, narcissus and tulips. Japonica and forsythia burst into bloom. Azaleas flash their brilliant blossoms in Honor Heights Park and around homes across Muskogee. Our gardens aren’t the only stage for spring’s show. Star of Bethlehem and grape hyacinth spring up in our backyards. And that bane of the pristine lawn and delight of children, dandelion, jumps to attention despite our best efforts. The show peaks in late April and early May, so enjoy it while it lasts.

Photos by Jerry Willis

Delicate violets show their colors in partially shaded areas. Dogwood is widely planted in lawns and gardens, as well as found growing wild in area woodlands. Green Country Living

Above, a wisteria waves fragrant clusters of purple. Right, buds and blooms both prove attractive. Below, though not normally thought of among the flowers, a budding grape blushes with color on its textured curves.

Tulips such as this golden beauty are abundant in spring. Less showy but even more pervasive, tiny Star of Bethlehem volunteer in many backyards.

Spring 2015

Above, the leaves popping out on the redbud signal the end of its blooming cycle. Right, an apricot blossom is both delicate and delightful. Below, creeping Jenny and coral bells (heuchera) grow together in a shade bed under a tree.

Green Country Living

Tony, right, and Wendy Spatz, with their children Austin and Braden, have made their kitchen the center of their home. Wendy delights in baking.

Spring 2015

The kitchen in the Spatz home kitchen was built to rough specifications with unfinished and unmatched cabinets, rough cut granite countertops and an open layout.

T HEART of the

Spatz family kitchen is the

HOME

ony and Wendy Spatz have long since found their kitchen the center of their

family. Whether that family is bloodline or a group of close friends, good meals and a good kitchen draw them together around the dinner table. “It is the first thing you see when you walk in the house,

whether you walk in the front or side door,” Tony Spatz said. “It is pretty much front and center.” The Spatz’s kitchen is far from the ordinary four-piece: dishwasher, fridge, sink and stove. Their kitchen is laden with a double oven, a dishwasher, two sinks, a gas range, a small iron-grate grill, a small flattop grill, an island and a delicious pantry.

By Harrison Grimwood Photos by Jerry Willis

Green Country Living

The bar between kitchen and living room is framed with large beams but is otherwise open to both rooms.

Spring 2015

Wendy places seasonal displays on the dining room table to add a splash of color.

“I like having two ovens,” Wendy Spatz said. “We have a convection oven too, so I can get three things done at once.” Wendy’s specialty in the kitchen is her baking. She bakes cookies, pies, cupcakes and cakes. Her earliest memories are from when she was 6 or 7 years old, baking with her Granny Stella. “Every holiday, we would make cookies with her,” she said. “All the grandkids would make them with her. We’d cut them out and shape them, decorate them, so it just became a tradition.” Granny Stella’s cookies are a

vibrant memory for Wendy and Tony. “My grandma, she would always just send us home with tons of cookies,” Wendy said. “She would pull them out of the freezer in a gallon Ziploc baggie sometimes; she’d just make dozens at a time.” The couple would bring peanut butter, oatmeal, coconut, or sugar cookies home after almost every visit. The coconut cookies were Wendy’s favorite, she said. “I like baking; I don’t know why,” Wendy said. “It’s just something I enjoy, did it growing up.” The Spatz’s family home

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Though the kitchen is the center of the home, the grill, charcoal in particular, is the center of Tony Spatz’s cooking. The patio is arranged for entertaining guests while cooking outdoors.

The Spatz house wraps around the kitchen in a way that encourages interaction.

seemed to be built around the kitchen. First, there was the kitchen. Then, the house grew organically around it. Though the kitchen is the center of the home, the grill, charcoal in particular, is the center of Tony’s cooking. 46

Spring 2015

“I love to grill; first thing we did was buy this ‘big green egg’ grill,” Tony said. “We just bought a half a side of beef, so there will be a lot of grilling in the year coming.” Tony and Wendy provide their guests

The Spatz kitchen includes granite countertops as well as a gas range, a small iron-grate grill and a small flattop grill.

with a relaxed atmosphere when they entertain, pulling out all the stops. “We do everything here,” Tony said. “We like to have a place where people can come and don’t have to bring a lot their own things.”

They put on big dinners and gettogethers. They gather over wine or to watch football, serving hors d’oeuvres, finger foods and grilled meat. “We grill turkeys at Thanksgiving, vegetables, seafood, bacon-wrapped shrimp,

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GRANNY STELLA’S SUGAR COOKIES 1 1/3 cup shortening 1 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs 8 teaspoons milk 4 cups flour 3 teaspoons baking powder 1/2 teaspoon salt Cookies: Mix sugar, vanilla, eggs and milk. Mix flour, baking powder and salt. Mix dry and wet ingredients together. Chill dough for at least one hour. Preheat oven to 350 degrees. Using small amounts of dough, roll out with floured rolling pin. Cut dough into desired shapes and place cookies on an ungreased baking sheet. Bake at 350 degrees for seven minutes. Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting. Add food coloring to obtain desired color. Spread frosting over cookies and decorate with sprinkles.

The handmade Peruvian wine cabinet provides elegant yet practical wine storage.

Spring 2015

brisket, ribs — just about anything on the grill,” Tony said. Their kitchen was built to ro u g h s p e c i f i c a t i o n s w i t h unfinished and unmatched cabinets, rough cut granite countertops and an open layout. All of the doors and hallways lead back to the kitchen, greeting family and guests as they enter the home. “They didn’t seal the cabinets originally; I thought about sealing it, but I like it the way it is,” Tony said. “They’re all a little different. The original owners did not like uniformity.” The lack of uniformity goes a long way in adding to the rustic look. That look is smoothly juxtaposed with brushed and stainless steel appliances. The kitchen

is filled with natural textures balanced with sophisticated finishes and fixtures. Their kitchen and the home that surrounds it has its foundation in its natural surroundings. The palette, boasting earthy colors, evokes Green Country. Wendy accents her kitchen and living space with contemporary pieces and pairs them with rustic accessories like a handmade Peruvian wine cabinet. As the seasons change, so do es Wendy’s decor. For spring, the dinner table is plush with sup er lemon yellow, palace blue and vibrant green colors. The kitchen and dining area invites people to turn toward each other and away from the television. 2

Green Country Living

A watermelon jalapeño margarita is a cooling and refreshing choice for a spring celebration.

SUMMER WINE SUGGESTIONS

Pecan Creek Sequoyah Vignoles, Oklahoma $12 La Vieille Ferme Vin Blanc, Rhone Valley $10 Gérard Bertrand Côte des Roses Rosé, Languedoc $17 A-Z Rose’, Oregon $15 Meiomi Chardonnay, California $19 50

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Triumph Cellars Sauvignon Blanc, California $20 Whitehall Lane Sauvignon Blanc, California $16 Willamette Valley Vineyards Whole Cluster Pinot Noir, Oregon $21 Queen’s Peak Cabernet Sauvignon, California $16

Time for refreshing ORANGE SHANDY Traditionally a mixture of a light beer and lemonade, this summery cocktail gets an update with the substitution of fresh orange juice.

Try these beverages for spring renewal

1 12-ounce pale ale, lager or wheat beer such as Tulsa’s Marshall Brewing Company’s Sundown Wheat 4 ounces freshly squeezed orange juice 2 dashes angostura bitters Orange twist garnish Pour lager and orange juice into a chilled beer mug. Add bitters. Stir gently and garnish with orange twist.

LOCAL BICYCLETTE

Wonderful Wine Valarie P. Carter

It’s time to leave the heavy reds, hot toddies, mulled wine, Irish coffee and hot buttered rum behind. Break out your chilled mugs, tulip wine glasses and salted rims because ‘tis the season for something more refreshing.

This classic Italian cocktail gets local using dry Vignoles from Pecan Creek Winery in Muskogee. While delicious on its own, it becomes a bracing aperitif with the addition of Campari. 3 ounces Pecan Creek Winery Sequoyah Vignoles 2 ounces Campari splash of club soda, optional twist of lemon or orange In a tumbler or rocks glass, combine wine and Campari. Fill with cubed ice. Add a splash of club soda if you wish, stir gently and top with citrus twist.

WATERMELON JALAPEÑO MARGARITA

Find watermelon and jalapeno at the local farmers’ market to make this slightly spicy and refreshing summer cocktail. 1 small jalapeno, seeds removed, thinly sliced 8-10 cups watermelon chunks, seedless or seeded 2 tablespoons superfine sugar 6 ounces blanco tequila 4 ounces fresh lime juice 3 ounces orange liquor Limes and salt for rims Place jalapeno, watermelon and sugar in a blender and blend until jalapenos are well pureed. Pour watermelon mixture into a large pitcher and stir in remaining ingredients. Rub a lime around the rim of a glass and dip in salt. Fill glass with ice and top with cocktail.

Green Country Living

Konnie Corley pulled up the unsightly carpet adorning the living room floor to restore the home’s beautiful solid oak floors.

A HIDDEN TREASURE Home renovation yields pleasant surprises

By M.J. Van Deventer-Shelton • Photos by Jerry Willis 52

Spring 2015

enovating a historic home is no small feat. It helps if you have a respect for all things vintage. It’s also beneficial if you appreciate surprises. For Konnie Corley, a surprise was the most memorable event that happened while she was renovating one of Muskogee’s early day homes. On her first visit to view the two-story period home, she walked inside and was greeted by an unsightly carpet adorning the living room floor and stairway. “My first thought was ‘that has to go!’ she laughs. To her great surprise, solid oak floors were hiding underneath that shabby carpet. For Konnie, that was like finding a gold mine. “My Dad was amazed how well the floors looked after they were refinished,” she notes. There were many features that attracted Konnie to the home. “When I first looked at it, I was mesmerized by the street,” she recalls. The home is located on one of Muskogee’s oldest cul-desacs, which is lined with period homes in varying architectural styles. Most of them have been well maintained through the years. She found the history of the home fascinating. “The land was originally given to a Creek Indian woman, Liza Farmer. The abstract read like a wonderful historical novel,” Konnie relates. The previous owners had carefully pampered the home for decades and she says, “I feel like a caretaker of this home. It was in good condition when I bought it and I wanted to return

RENOVATE & RESTORE

The dining room features a mahogany table and chairs from Scotland, which Konnie Corley found at McClain’s antique furnishings store.

A former sleeping porch has become a playroom for the grandchildren.

it to its original 1928 beauty.” And that’s what she has achieved in the past two years. She maintained many of the existing features — especially plantation shutters and period windows with rope pull construction. Baseboards and crown moldings exist in every room. All of the doors, and many of the door knobs are original to the home. She did replace all of the dated light fixtures. Traditional red and white French toile wallpaper lines the stairway. The living room mixes vintage with modern furnishings and gives the first impression of a period

Ronnie Corley uses an old dresser for a kitchen center island, rather than the typical butcher block. A small room adjacent to the kitchen was an add-on in a renovation by a previous owner, but Konnie tried to keep the period feel of the room.

Konnie’s upstairs living quarters include a graciously appointed sitting room and the master suite.

drawing room where guests were welcomed into a home. Her piano is a focal point, suggesting entertaining occasions with wonderful background music. A sun porch adjacent to the living room, typical of vintage homes, is now a cozy, lightfilled room perfect for reading or watching television. It’s one of the few rooms Konnie chose to carpet. The dining room features a solid mahogany table and chairs from Scotland, which she found at McClain’s antique furnishings store. The table features double-leg construction and is the centerpiece of the

room’s décor. The wallpaper, which is in perfect condition, and draperies feature a delicate scroll pattern. The upholstery on the dining chairs repeats the color and patterns in the room perfectly. While Konnie updated the kitchen, she was careful to choose materials that would complement the vintage look of the home. She did change the brick floor to tile and added a granite countertop. The sink faucet resembles an old-fashioned water pump. High ceilings accent the kitchen, as they do most other rooms.

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Konnie Corley is proud of the fine wood restored to splendor on the staircase of her home.

A century-old iron bed is the centerpiece of the master suite. An antique chest was repainted to complement the restful pale turquoise color scheme.

Continuing the antique theme, she used an old dresser for a kitchen center island, rather than the typical butcher block. A small room adjacent to the kitchen was an add-on in a renovation by a previous owner. “It doesn’t feature the high ceilings like the rest of the home, but it does have a bead board, tongue-and-groove ceiling, typical of homes of this era,” Konnie says. “It’s a nice addition and includes a small bathroom, which isn’t always featured on the lower level in homes of this age.” The two-tiered stairway, with a small landing, leads to Konnie’s upstairs living quarters, which include a graciously appointed sitting room and the master suite. A century-old iron bed is the centerpiece of the suite. An antique chest was repainted to complement the restful pale turquoise color scheme. The former upstairs sleeping 54

Spring 2015

Konnie Corley gave the master bath a major facelift, but kept the original Crane fixtures, right. She added white subway tile accenting the tub, which was reglazed. The toilet and sink are original to the home.

porch is now a colorful playroom for her two granddaughters. Antique furnishings are accented with art and favorite collections, giving the upstairs spaces a comfortable, and sometimes whimsical, personality. The master bath did get a major facelift, although the original Crane fixtures were well worth saving. She added white subway tile accenting the tub, which was reglazed. The toilet and sink are original to the home. Now that the renovation is complete, Konnie is turning her attention to the home’s exterior. She looks outside to the rear lawn and says, “I’m thinking about some wrought iron fencing and, perhaps, a small inground pool.” Will there be pleasant surprises in that renovation? Konnie doesn’t know. But it’s certain she will approach that future project with the same sense of adventure that carried her through the journey to bring this home back to its original glory. 2 Green Country Living

Jeanne Rorex Bridges and her husband, J.R., display much of her Native American art in her home studio near Oktaha.

ART OF THE MATTER

Native artist takes risks, overcomes adversity

Rorex Bridges had to learn to paint with her left hand after she had a stroke in 2011 and lost the use of her right hand.

eanne Rorex Bridges takes risks and chances with the strokes of her paintbrush. That’s what makes her work so unique. Born and raised in Oktaha, Rorex Bridges says she came as a mid-life surprise for her parents, who were farmers and ranchers who worked hard. “I was kind of raised how the generation before me was raised, and I loved it,” Rorex Bridges said. “We worked very hard. We had a small dairy and raised all kinds of field crops; we had huge gardens, so summer for me was never a time to relax. There was always something to do.”

By Kandice Lawson • Photos by Jerry Willis 56

Spring 2015

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ART OF THE MATTER

“Into the Wood” Jeanne Rorex Bridges.

“Journey Reflections,” Jeanne Rorex Bridges.

“Cotton Sack” Jeanne Rorex Bridges.

For as long as she can remember, Rorex Bridges says she’s always loved to draw. A friend once told her she was compelled to paint. “It’s either in you or its not,” Rorex Bridges said. “I have this in me, and its always wanted to come out.” Rorex Bridges was valedictorian, a goal that she reached that she says wasn’t hard, because there were only 21 kids in her graduating class. At 27, Rorex Bridges decided to pursue a college degree and enrolled at Bacone College. With two young boys, she was unable to afford courses, and a friend suggested she should try to get scholarships. When she showed her work to her art instructor, he acted as though her work was not impressive and shot her down. 58

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“Indian Territory,” print on tile, Jeanne Rorex

Somehow word got to the head of the humanities department at Bacone, and he was interested in taking a look at her art. “The head of the humanities department, which was also over the art department, wanted me to come to his office, and I showed my work to him and he immediately gave me an art scholarship,” Rorex Bridges said. “I went for two years and got an associate degree in art, and I went to Northeastern State University and got my bachelor’s of science degree in industrial technology with an emphasis in graphic arts and a minor in art. It taught me

all about the printing industry and layout and design for ads and everything.” To start her career in Native American Art, Rorex Bridges was lucky to live in Oklahoma, where there were several major Native American Art Competitions – like The Five Civilized Tribe Museum in Muskogee; the Cherokee Heritage Center in Tahlequah; Red Earth Festival in Oklahoma City; and the Tulsa Indian Arts Festival. Her craft has garnered numerous awards and accolades over the years. She is the only living artist with work displayed in Gilcrease Museum in Tulsa and is the only five-time-in-a-row winner in the Trail of Tears category at the Trail of Tears Art Show in Tahlequah. When you visit Rorex Bridges’ home, you’re visiting her personal art gallery. The house’s color is a custom-mix shade of green. The walls are covered with various awards along with softened shades of purple, orange and pink. She uses acrylics and a limited palette of oils and does most of her own blending on the canvas. With oil paintings, she starts from a distance and then comes forward.

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ART OF THE MATTER

Jeanne Rorex Bridges painted an original work in house paint on wood on her barn alongside her home studio.

A self-proclaimed political junkie, there will be no flute music playing softly in the background as she paints; she says it’s too depressing. Instead Rorex Bridges prefers the sound of Rod Stewart’s voice coming out of her speakers while she paints. The artist describes her work as simple. Her sister says she doesn’t just sympathize, she empathizes through her work. Through mixing her own sets of colors, Rorex Bridges is able to create one-of-a-kind shades to put her feelings onto canvases. “I’ve always loved colors, but I like muted colors, usually,” Rorex Bridges said. “I’ve always mixed up my own colors, I use a urine specimen bottle and put a couple of marbles and water and I use tube paints and I mix my colors and shake them up until I get the right colors I’m trying to get, so my colors are different from everyone else’s. I’ve had some of my collectors say they can walk into a large art show and see our booth at a distance and know it’s us because of the colors I use.” Rorex Bridges says her favorite pieces of her work come from her Sister Series. The series means so much to her because she was able to show the heritage of Native American and African-American culture and some of the hardships they faced together. “I wanted to do a piece with AfricanAmerican and Native American women together, because there were a lot of blacks on the Trail of Tears,” Rorex Bridges said. “People don’t talk about it, but there were. Every black family that I know in this area 60

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The artist and her husband transfer prints to tile using special paper and inks and this press.

Jeanne Rorex Bridges creates a number of practical items from prints of her work, such as these cutting boards.

are part Native American. It was a heritage there that goes back a long time. The “Trail Sisters” was one of my first ones. Then, I did “Harvest Visit.” It’s won a lot of attention. The Sister Series name came from an older woman who saw the paintings, and they brought tears to her eyes. She cried because her Indian blood had not been recognized. People really appreciate the images.” Through her art, Rorex Bridges has run into what some may call stumbling blocks, but she has always managed to pick back up and continue to do what she loves. In 2011, Rorex Bridges had a stroke and lost the use of her right hand. She was forced to learn to paint with her left hand. Most were surprised, but Rorex Bridges says she was determined to paint. “I was going to do it one way or another,” Rorex Bridges said. “I was working with my right hand, and it was so hard, I was so right-handed. I was trying to get it back, but

my analogy is, it’s like having a little kid trying to help you and you know you need to keep teaching and helping them, but you get impatient. That theory moved over in to my left hand, and my left hand has become dominant. People can’t tell the differences between my paintings now and then. It’s still harder, but I do it because I’m going to paint. If I wasn’t able to paint I don’t know what I would do. I’m stubborn.” Rorex Bridges’ favorite subjects to paint are women, particularly pregnant women. “People used to ask me, ‘Why do you paint women?’ and I said, ‘Why shouldn’t I,’” Rorex Bridges said. “Most Native American art features men. I feel like the placement of the hands when women are pregnant, the way they lay their hands on top of their stomachs or the way that they take care of that belly, it’s just a special way to portray a woman.” The simplicity of knowing how much her art is appreciated is good enough for Rorex Bridges. “When someone buys a painting and years later they tell me how much they enjoy that painting and how much it means to them, doing what I love and knowing that it makes someone happy lets me know I’m doing something right. I had one lady buy an original, and she hung it at the bottom of her stairs and she said she stops and looks at it every day before starting her day.” 2

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HOME IMPROVEMENT GUIDE How To Improve Your Homeâ&#x20AC;&#x2122;s Curb Appeal And Energy Savings

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Spring 2015

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Spring 2015