Tri-State Living • November/December 2019

November/December 2019

Comfort FOOD Nomada Bakery Cafe & Eatery brings familiar, international flair

PRETTY & POISED Boutique emphasizes the positive

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Benita Heath, Contributor Kaylin R. Staten, Contributor (www.hourglassmedia.company) news@tristateliving.com ADVERTISING Shawn Randolph, Advertising Director Doug Pinkerton, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director Kelli Jameson, Composing PHOTOGRAPHY Jennifer Cremeans, Contributor Rachael Layne, Contributor

November/December 2019

Comfort FOOD Nomada Bakery Cafe & Eatery brings familiar, international flair

PRETTY & POISED Boutique emphasizes the positive

on the cover The Nomada in Nomada Bakery Café & Eatery is Spanish for nomad, and the owners, Shawn Schulenberg and Ariel Barcenas, present food that reflect their travels and a wandering spirit when it comes to cuisine.

Holiday season is a time of giving

W

ith the chill of winter, comes the warmth of the holidays. We wrap ourselves up in scarves, savor sips of hot chocolate and enjoy the crackle of the fire. And, more importantly, we start to focus more on giving.

We bake sweets to share with our friends and co-workers.

We give that special item to our parents that they haven’t splurged on for themselves.

We give our children a reason to believe in the magic of Christmas. Volunteers give of their time to light up our streets with strings of bulbs and garland to spread cheer. Our community pools its resources to provide meals for and fulfill the wishes of our neighbors. But what will we decide to give to our communities in return?

Small business owners are passionate about their unique products. They are experts at what they do and are more willing to help you find that perfect gift for that special someone than the underpaid

SARAH SIMMONS is the general manager of Ironton Publications, Inc. She is a native of Ironton and a life-long resident of the Tri-State.

employee at your closest box store. There’s also a better chance that the gifts you find to give will be one of a kind. In addition, money from your purchases will be invested back into the community that you love.

Whatever Tri-State community you live in and whatever holiday you choose to celebrate, I hope you celebrate it through giving back to your community in whatever ways you can.

Tri-StateLiving | 3

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Nov./Dec. 2019 Contents

36

arts & culture 8

ON DISPLAY West Virginia artist makes creations from acquired wood

living

8

26

12

DIFFERENCE MAKERS Ashland group has been clothing children since 1903

shopping 16

IN THE BIZ Pretty & Poised boutique focuses on the positive

feature 26

SILVER RUN RANCH Catlettsburg herd produces wool for goods

homes 36

SHOWCASE HOME Beaumont Inn a destination of history and beauty

food 44

IN THE KITCHEN Nomada Bakery Café & Eatery offers modern, familiar favorites

50

FROM THE COOKBOOK Spice up winter with peppermint

in every issue

50

4

FROM THE EDITOR Give back to the community for holiday

66

THE LAST WORD Ohio University Southern’s Kim Riley teaches from the heart

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arts & culture Tri-State Living

up close West Virginia artist turns imperfections into art

p. 8

arts & culture | On Display

Worth the wait

On Display | arts & culture

Artist takes time to produce treasured items Story, Photography Heath Harrison

L

arry Weese Jr. said he got into wood art as a hobby.

“I started turning in 2005,” he said. “And I started the lathe in 2009.”

The Ravenswood, West Virginia resident was the subject of an exhibition at Ohio University Southern in October and November, where several of his bowls and other items were on display.

Many of the items were functional, such as plates and sushi servers, while others were more abstract.

Weese said in his artist’s statement that, due to his passion, he thinks of the pieces as his craft, rather than work.

“I’m self taught, whether that’s good or bad,” he said.

Weese said the more he worked at it, the more he wanted to learn.

“I joined the Mountaineer Wood Turners and learned with those guys,” he said, explaining that they used videos to teach them techniques and to replicate pieces.

Tri-StateLiving | 9

arts & culture | On Display

“Then, what I do, I make it different,” Weese said, noting the embellishment, piercing, carving and other things that give his work a unique flavor.

Often using salvaged from downed trees, Weese said he likes to keep the imperfections, such as knots and holes, to keep the connection to nature, allowing the grain and imperfection to determine the form the final piece will take.

It is a long process, but one he said is fulfilling and gives him a sense of accomplishment.

“My craft requires time and effort to create,” he said in his statement accompanying the show. “It is not my goal to create volume. I simply want to release treasures that you will be proud to display in your home or give as a gift.”

For more information on Weese’s work, visit wwww.weesewoodgems.com. a

Tri-StateLiving

up close Friends of the Children keep students clothed so they can concentrate on academics

p. 12

living | Difference Makers

Success

DRESSED FOR

Friends of the Children clothe local students Story Benita Heath | Photography Mark Shaffer

G

oing back to school means hitting the books. Studying. Learning.

Acquiring knowledge.

A purist may say, what do clothes have to do with this?

Darris Duncan knows differently. That’s why she joined Friends of the Children 15 years ago.

That’s why she is proud she was recently named the organization’s new president.

“There is a direct correlation between how a student feels and academic accomplishment,” Duncan said. “I have seen it time after time.”

Friends of the Children’s mission is simple: “To Care. To Identify. To Clothe.”

In the 2018-2019 school year Friends spent $37,238.75 to buy clothes for 171 elementary students, 100 secondary and 19 Head Start students.

Each school year, members of the organization team up with students identified by the district’s Family Resource Center to buy two pairs of pants,

12 | Tri-StateLiving

two shirts, packages of underwear and socks, a pair of shoes and a warm coat.

“Children are selected by need,” Duncan said. “It’s 100 percent patron funded. We send out a patron letter in August for donations.”

This year Friends of the Children joined with JCPenney to do their work.

“JCPenney has been a godsend,” Duncan said. “ We know JCPenney has a better selection, better quality.

There’s a large selection of clothing choices. High quality merchandise.”

Friends of the Children started in 1903 when 12 women met in the home of Mrs. John Russell to brainstorm ways to help their city.

Then the women asked themselves “what can they bring to the table?” Duncan said.

That informal meeting gave birth to an organization that is now the “oldest continually serving non-profit organization in the city of Ashland,” Duncan said.

Difference Makers | living

Right now, Friends has 37 members with a cap of 40.

Members are accepted after they get approval from the existing membership.

Members are asked to go shopping with children at least three times a year, starting in September.

But the shopping trips translate into something beyond adding new clothing to a child’s closet.

“We want to build relationships,” Duncan said. “We care about them.

They are very important. We are part of a community that says ‘we care about you.’

“When they try on those clothes, you should see their faces. They are picking colors, styles. We get to praise them on what a good job they’ve done about picking out the clothes.”

Duncan’s background as an educator perhaps gives her an edge to understanding the importance of the work that Friends does. She received her elementary education degree from Morehead State University with a minor in music. Her master’s degree she earned from Sam Houston University in Houston, Texas.

Currently she works in the Extended School Services program where she teaches math or reading either one-on-one or in small groups.

“You know you are contributing to a kid’s well-being,” Duncan said.

“Not just the outer. Their inner well-being. We want to make their future brighter.” a

Tri-StateLiving | 13

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shopping Tri-State Living

up close Pretty & Poised offers positive, welcoming boutique atmosphere

p. 16

shopping | In the Biz

In the Biz | shopping

PRETTY POISED Boutique offers unique items with positive mindset, sense of community Story Kaylin R. Staten | Photography Rachael Layne

A Photography Meredith Dickens

SHLAND, Ky. — Nestled in the heart of Ashland is a small women’s apparel store with big-city vibes.

When customers walk into the Pretty & Poised store on Winchester Avenue, they feel right at home amongst the cleanslate white walls, hardwood floors and neo-traditional rugs underneath the glow of studio lights and a chandelier. Inventory with inspirational quotes and on-trend color palettes greet them. Each nook and cranny was decorated with a purpose: To help local women feel known and part of a collective.

Owner and Ashland native Rachael Bush opened the store in March 2019, and since its grand opening, it has seen an influx of support throughout the Tri-State.

Bush moved back to Ashland in 2018 after earning a fashion merchandising degree at Liberty University in Lynchburg, Virginia.

Her dad faced a life-threatening illness, so she decided to come back home and allow her dreams to take root while being there for her family.

“Pretty & Poised was established with the hopes to create a space where every person who walks in the door feels comfortable and welcome and

Tri-StateLiving | 17

shopping | In the Biz

18 | Tri-StateLiving

In the Biz | shopping

leaves knowing they are loved, known and beautiful just like God sees them,” Bush said. “I’ve always had a passion for the fashion industry and always had a dream to open a store. This has been a dream since I was in high school. I always loved the buying aspect of the fashion industry. It’s been really cool to come back and do a dream of mine in a community that is so supportive and full of familiar faces.”

Pretty & Poised features a collection of beautiful women’s apparel and accessories ranging from classic and timeless pieces to girly and trendy styles. In addition to the staple items, Pretty & Poised offers handbags, jewelry, stationery and cards, candles and other gift items.

The store’s aesthetic comes from Bush’s bohemian and girly blend of Anthropologie, Altered State and J. Crew. While that is the core of the brand, she also makes sure to stock pieces in other classic and trendy

styles to appeal to shoppers’ needs.

“What she chooses is classic and it transcends,” said Julia Boyd, a customer from Flatwoods, Kentucky.

“You get the classic, timeless feel of the fashion but the positive, uplifting message she brings to the store.

She is very thoughtful behind what she puts into the store. She wants everyone to feel comfortable, loved and beautiful. It’s a unique addition to our area because it’s not the norm. It’s unique with a purpose for different ages and styles. It’s trendsetting for our area. She is bringing in a lot of items that you would find in bigger cities, like Nashville and Lexington, to a smaller community.”

Pretty & Poised arose from Bush’s own inclinations and store plans she created in college. As a natural introvert, she leaned into her personality to establish a brand that felt comfortable to her while also extending her past the confines of her comfort zone. “Poised” was

Tri-StateLiving | 19

living | In the Biz

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a word her classmates used in high school to describe her after she gave a presentation, and the word stuck with her throughout the years.

“I’m more of an introverted and shy person, and poise has always been a word spoken about me,” Bush said. “I think it’s awesome to use it in fashion and for women to feel pretty and poised in clothing styles. [Having a business] is out of my comfort zone, but it’s still a passion I have,” Bush said. “Talking to a lot of people is outside of my comfort zone, but I have a love for people. God gives me His strength to do what I am doing. Weaknesses don’t have to hold you back. You can still do what is on your heart and what you’re passionate about. I think society puts labels on people, like if you’re introverted you can’t own your own business. I feel more comfortable now than I did at first, but it’s not easy putting yourself out there.”

She uses her own mantras to make her customers have an authentic experience while shopping at Pretty & Poised.

Tri-StateLiving | 21

In the Biz | shopping

“They don’t have to be anything else other than who they are. I hope Pretty & Poised can be a place where people can come if they are having a bad day and come hang out with us. It’s more than just the transactions. It’s really about loving people well and being genuine.”

Pretty & Poised already has a loyal following who share the same mindset.

“It’s encouraging when you go into the store and find friends and fellowship with women of the same mindset,” said Cassidy Skeens, a customer from Kitts Hill, Ohio. “Pretty & Poised has made it easier for me to find a simple but powerful way to spread the word of God and Jesus. From the shopping experience to the brand ambassador program, it has impacted our area greatly. Rachael has created an environment that allows women to feel beautiful in their own skin and know that they are made in God’s image and feel so confident. I’ve made so many friends already from going in the shop and have found so many cute staples for my wardrobe.”

Tri-StateLiving | 23

shopping | In the Biz

Eventually, Bush said she would love to stock the store with her own clothing designs and grow into multiple brick-andmortar locations.

“People are starting to miss the connection of brick-and-mortar stores.

There are so many people who come into the store and say this is what we really needed. I didn’t know how many people needed something like this in the Tri-State.”

Bush credits her faith for allowing her to find success with Pretty & Poised.

“My faith is an important part of who I am,” Bush said. “I love being able to have a store as an outlet to use the gifts God has given me to be a vessel for meeting the needs of others and loving them like Jesus does. I give God all of the glory for the opportunities He has given me for this dream to become a reality.”

Learn more about Pretty & Poised at www.facebook.com/ shopprettyandpoised. a

24 | Tri-StateLiving

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feature | Silver Run Ranch

FARM TO FABRIC Silver Run Ranch produces creations from alpacas Story, Photography Heath Harrison

A

few miles south of the Marathon Oil refinery in Catlettsburg lies Silver Run Road.

For those driving along the winding stretch, the sight of a herd of alpacas, a camelid native to the Andes, might be unexpected, but for Kevin and Chris Toney, the two brothers who operate Silver Run Ranch, the animals are key to their business, where they craft fleece and woven creations.

Kevin said the ranch dates back to 2012, when he started on its north field.

“And by March, we were ready to bring in the first six alpacas,” he said.

“Thereafter, we worked on the big barn and we expanded the herd.”

26 | Tri-StateLiving

Over the years, he said the herd has ranged from 10-12 of the animals and he hopes to bring in a few more as they expand more.

Kevin, who is retired from the Army National Guard, is originally from northern Ohio.

“I came here by way of Virginia,” he said of getting to his Kentucky home.

Their 15-acre ranch is bordered by a rail fence, cut from natural timber on the grounds, which Kevin says has drawn many compliments from visitors.

“They say they feel like they’re driving back in time,” he said.

He emphasizes keeping things natural, with the herd utilizing collected rainwater.

“With the exception of this summer’s drought,” he said.

And the alpaca’s manure, which they leave in communal piles, is put to use.

“It’s very easy to gather,” he said. “It composts

quickly and we reuse that for fertilizer.”

He said the animals, which he describes as a bit shy, are easy to maintain.

“We make sure there’s plenty of water, and they like a hose bath,” he said. “It’s like watching a kid go for an ice cream truck. It’s fun to see.”

He said the animals’ needs are “pretty basic” and he gives them some nutrition supplements and alfalfa pellets in dry weather.

Once a year, they are inoculated for parasites and they get a tetanus shot every three years.

They’re at home on the hilly terrain of the grounds, which is much like their natural habitat.

“And you feel their rhythm in the morning, as they head to the high ground,” he said.

Kevin said they are comfortable with the cold and he often sees them sleeping outside the barn.

“Except in the extreme temperatures below zero,” he said.

Tri-StateLiving | 29

Silver Run Ranch | feature

He said the herd is comprised of all males, who are gelded, and range in age from mature juveniles to the oldest, Magic, who is 17.

The average lifespan of alpaca is about 20 years, he said.

They also coexist fine with the native animals, he said, noting they don’t react much to deer on the property.

“And we have some coyotes around here, but we’ve had no issues,” he said, noting the animals’ size as a possible deterrent.

“But I’ve been thinking about getting a guard donkey.”

After the animals are sheared, Kevin said the fleece is sent to the mill to be spun into yarn.

From there, he and his brother take the yarn and, on a wooden loom, begin to weave their products using a process called continuous strand frame weaving.

“It’s an old lost style with no shuttle,” he said of the process. “It traces back to the Appalachian peasants’ weave brought over from the British Isles and Scotland. It died out with colonial times and shuttle looms.”

He said he made his first scarf in 2014 and taught Chris the process.

“It’s not a quick process,” he said. “It’s truly by hand, akin to Navajo weaving.”

He said it takes about 12-13 hours to make a scarf, 26 hours for a blanket and about 21 hours for a serape.

They also use natural dyes for coloring.

“It’s more true to tradition,” Kevin said.

Tri-StateLiving | 31

He said one thing they are producing is a wedding blanket, based on a tradition in which the first blanket for a newly-married couple would be a collaboration between the two families, with each producing a small blanket that was joined down the center.

Kevin said they are also purchasing fleece from other herds to make the products, which they sell mostly at art shows and festivals. He said they also take commissions for pieces, at no extra cost.

They now have an outlet for their work in Ironton, at The Vault Market, owned by Abby Keuhne and Amanda Cleary, at 211 Center Street.

Kevin said they try to incorporate their herd into anything they produce, including a small packet with each item.

“It will have a write up and pictures of the herd,” he said. “It makes it more personal.”

He said they also open up their ranch and studio to visitors and are planning an open house around Christmas.

“People are welcome to visit and see what we have,” he said.

He said their items offer a “personal story.”

“It’s something that’s made here and is set apart from what you would find in a department store,” Kevin said. “And I tell people, if you keep them away from sharp objects and hot water, they’re something that can be passed down through generations.”

For more information on Silver Run Ranch, visit their Facebook page and www.silverrunranch.com. a

Tri-StateLiving | 33

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homes Tri-StateLiving

up close Beaumont Inn offers history, beauty to visitors

p. 36

RICH IN

History Beaumont Inn has seen much over six generations

36 | Tri-StateLiving

Showcase | homes

Story Benita Heath | Photography Submitted

N

ot everyone can say they’ve shared a chair with the New Deal U.S. President Franklin Delano Roosevelt.

But they can whenever they walk into the entrance hall of the Beaumont Inn in Harrodsburg, Kentucky, and take a seat.

“This was a chair that a sitting president sat on,” Dixon Dedman, current Beaumont innkeeper, said.

“I see people sitting in this chair and they don’t know it was used by a sitting president.”

The time was 1934. The occasion was the dedication DIXON DEDMAN of the George Rogers Clark monument at Old Fort Harrod State Park.

The paralyzed president needed a chair sturdy enough to support him and the weight of the steel braces strapped to his legs that let him move upright.

That story is an example of what the Beaumont Inn is to visitors. History. Graciousness. Beauty.

And good food. And it’s been doing that for the past 100 years.

Dedman knows the history well. He should.

It’s his family’s history and Dedman is the sixth generation to run Beaumont.

“My great-great grandmother Annie Bell Goddard, was a student here,” Dedman said.

That’s when Beaumont was a girls’ school, originally called Daughters College.

“She taught here,” Dedman said. “She was the first UK extension agent.”

Tri-StateLiving | 37

At one time, the signature commonwealth university was located at Harrodsburg.

When public schools opened in the town, the only school that Goddard had known shut down.

“She didn’t want to see this place close,” Dedman said.

So the family bought the school at auction in 1916.

“She saw an opportunity in 1919,” he said.

And Beaumont has been a vibrant tourist mecca ever since, though not necessarily the same inn Dedman’s grandmother played hostess at.

“You don’t last 100 years without adjusting your model,” he said. “We have tried to make it more of a weekend getaway. More families stay for a weekend.

We have added a spa.

“It’s a respite away. We market to people in a three or four-hour radius.”

The respite starts when you walk through the

massive wooden door into the entrance hall. There can be seen the gold-plated Cleopatra clock, brought from France to the United States in 1893 for the French Pavilion at the World’s Fair.

With a turn to the left you are in one of the Common Rooms, open to all guests. The rooms were redecorated in 2009 by the Cincinnati-based firm, David Millett Inc. There, soft rose and pink velvet grace the chairs and love seat. Furnishings come from the Dedman family, acquired over the years.

That color scheme finds its way to the handpainted roses that flow around the top of the room’s walls.

The original wallpaper had a flower border. When that paper had to be replaced, an artist took brush and paint to the walls to make sure there were still roses blooming.

Tri-StateLiving | 39

Illuminating the downstairs throughout are five tiered crystal drop prism chandeliers.

There are three restaurants at Beaumont with one always open and always ready to serve up the inn’s famed corn pudding, a concoction with four cups of cream and four eggs methodically stirred until it is as light as a souffle.

Overnight guests get a full Southern breakfast.

The history of the inn and the history of the Dedman family are synonymous. A reality that pleases Dixon Dedman and one he wishes to perpetuate.

“I was born and raised a half-mile from here,” he said.

And he made a quick transition from college student to innkeeper in training.

“I graduated from college on a Sunday, went to the beach with some friends for a couple of days,” Dedman said. “Got back to town on Wednesday and have been here ever since.”

His work has been so satisfying that he’s already

42 | Tri-StateLiving

training the seventh generation of innkeepers: Simms, 8, Samuel 6, and Charlie, 3.

“They love it,” he said. “They are definitely raised on fried chicken. They enjoy interacting with the guests.

“With my family and their history there is a certain sense of pride to carry on that legacy. I take great joy in bringing in the next generation to carry it through.” a

Tri-StateLiving

food

up close Nomada Bakery CafĂŠ & Eatery offers international flavor with a Latin influence

p. 44

food | Nomada Bakery

Modern, familiar & international Nomada Bakery Café & Eatery brings flair to Huntington scene Story Mark Shaffer | Photography J.Bird Cremeans

N

omada Bakery Café & Eatery got its start in a failure.

Shawn Schulenberg and Ariel Barcenas got a Kitchen-Aid mixer and Barcenas decided to use it to make a dessert.

It did not turn out well. But that didn’t deter Barcenas.

“I remember taking chemistry classes in school, so I knew baking requires proper ingredients and patience to create good food,” he said.

He continued to work on the recipes that he remembered from growing up and from his travels.

44 | Tri-StateLiving

The pair had weekly brunches for friends and Barcenas used that as a reason to work on the recipes and perfect them over the year. He was working in the food industry and, as his skills improved, he found there was a demand for his baked goods and his food with international and traditional flair.

So, this summer, Schulenberg and Barcenas opened up Nomada Bakery Café & Eatery in Heritage Square in downtown Huntington. They share space with the Convention and Business Bureau.

“Ariel is front and center here since he is the baker,” said Schulenberg, who

46 | Tri-StateLiving

Nomada Bakery | food

also works at Marshall University as a chair in the political science department. “I can’t bake a thing so I’m more of the business manager. He is the vision behind everything that is going on here.”

Nomada offers a wide variety of items, things like bread pudding, rice pudding, popovers, mini-cakes and other desserts, as well as salads, their signature empanadas and coffee, fresh juices and tea. Barcenas also creates a rotating menu of food.

The name, Nomada, is Spanish for nomad.

“Neither of us are from here,” Schulenberg said.

He is originally from Minnesota and Barcenas is from Panama. They met in Argentina in 2007 and

eventually married. They lived in a number of places before settling down in Huntington. “So, we thought the name fit the concept and our lives.”

They decided to open the bakery and café and the recipes reflect their lives.

“It has a bit of international flair with a Latin American influence,” Schulenberg said. “So, we are serving empanadas, which is South American, and then dishes that are more Central American. A lot of the concept is modern/things that remind you of your grandmother’s cooking.”

Schulenberg said that Barcenas is now an artist when it comes to baking and cooking.

48 | Tri-StateLiving

“He is an artist first who has channeled his energies into a lot of different areas,” Schulenberg said. “He really focuses on the last 10 percent of detail that really makes flavor pop and the food is aesthetically beautiful. We don’t want anything that comes out that doesn’t meet our standards.”

Nomada has also started doing catering for local events.

The pair still continue to have their weekly brunches with friends, although no one brings much to the table.

“I make everything now,” Barcenas said.

“They just have to bring the wine.” a

food | From the Cookbook

Hot Cocoa Pancakes • 2 tablespoons unsweetened cocoa powder • 1 1/2 tablespoons sugar • 1 cup 2% or non-fat milk • 1 teaspoon vanilla extract • 2 cups Aunt Jemima Original Complete or Buttermilk Complete Pancake & Waffle Mix • 1/4 cup water • Marshmallow spread (optional) • Chocolate syrup (optional) • Aunt Jemima Syrup (optional)

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Heat skillet over medium-low heat or electric griddle to 375˚F. In microwave-safe bowl, mix cocoa powder, sugar, milk and vanilla until well combined. Heat in microwave 30 seconds, or until warm. Stir again to ensure mixture is combined.

Combine cocoa mixture, pancake mix and water.

Stir until large lumps disappear (do not beat or overmix). If batter is too thick, add additional 1-2 tablespoons water.

Pour slightly less than 1/4 cup batter onto lightly greased skillet or griddle. Cook 90 seconds, or until bubbles appear on surface. Turn and cook additional 30 seconds. Repeat with remaining batter.

Top pancakes with marshmallow spread and drizzle chocolate syrup, or top with syrup.

From the Cookbook | food

Quiche Cups • 5 eggs • 1 cup skim milk • 1 1/2 cups shredded Swiss cheese • 1/4 cup chopped green onion • 1/2 teaspoon dried thyme • 1/4 teaspoon salt • 1/8 teaspoon pepper • Nonstick cooking spray • 18 thin slices Eckrich Deli Ham

Heat oven to 350˚F. In bowl, whisk eggs. Add milk, cheese, onion, thyme, salt and pepper; stir to combine.

Spray muffin pan with nonstick cooking spray. Place one slice ham in each chamber.

Spoon about 3 tablespoons egg mixture into each chamber so each is three-fourths full.

Bake about 25 minutes, or until toothpick inserted into center comes out clean and tops begin to brown.

Remove from oven and cool about 10 minutes.

Tri-StateLiving | 51

food | From the Cookbook

Cranberry Walnut & Brie • 2 packages (17 ounces each) puff pastry • 1 bag (12 ounces) fresh or frozen cranberries • 1 cup sugar, plus additional, to taste • 1 orange or lemon, zest only, cut into strips • 2 tablespoons water • Salt, to taste • Pepper, to taste • 1 container (7 1/2 ounces) Willow Tree Classic Chicken Salad • 4 ounces Brie cheese, cut into 48 pieces • 1/4 cup finely chopped walnuts • 2 tablespoons minced fresh sage

XX||Tri-StateLiving 52 Tri-StateLiving

Heat oven to 375˚F. Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds. Cut each third into 12 equal squares to make 48 squares.

Grease two mini muffin tins; press each puff pastry square into muffin cup.

Bake 8-10 minutes; remove from oven and press center of each cup in with end of wooden spoon.

While puff pastry is baking, prepare cranberry sauce. Add bag of cranberries into saucepan.

In pan over low heat, combine

sugar, one strip orange or lemon zest and water; cook, stirring occasionally, until sugar dissolves and cranberries are soft, about 10 minutes. Increase heat to medium and cook until cranberries burst, about 12 minutes. Reduce heat to low. Add sugar, salt and pepper, to taste; let cool slightly and reserve.

Fill center of each puff pastry cup with chicken salad, 1/2 teaspoon cranberry sauce and one piece Brie cheese.

Bake 5-7 minutes, until Brie is melted. Top with chopped walnuts and minced sage.

From the Cookbook | food

Browned Butter Potatoes with Butternut Squash • 1 pound (3 medium) Wisconsin yellow-flesh potatoes, cut into 3/4-inch chunks • 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks • Water • 1 teaspoon salt, plus additional, to taste, divided • 3 tablespoons butter, divided • 8-10 fresh (2-3-inch) sage leaves, stacked and cut into 1/4-inch strips • 1/2 cup 1% milk • Freshly ground black pepper, to taste

In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt.

Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.

In small saucepan over medium heat, mix 2 tablespoons butter and sage. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.

Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Using hand masher, roughly mash to create chunky mixture.

Over low heat, gently mix in remaining butter and milk.

Spoon into serving bowl and drizzle with brown butter and sage.

Tri-StateLiving | 53

food | From the Cookbook

Applewood Smoked Bacon Pork Alfredo • 1 Smithfield Applewood Smoked Bacon Topped Pork Loin Filet • 3 tablespoons olive oil, divided • 1 pound dry penne pasta • 1 package (8 ounces) sliced fresh mushrooms • Salt, to taste, divided • 2 jars (15 ounces each) Alfredo sauce • pepper, to taste • 1/4 cup finely chopped green onion • Grated Parmesan cheese (optional)

54 | Tri-StateLiving

Cut pork loin filet into 1/2-inch thick slices then into 1/4-inch wide strips. Bacon will fall off, but reserve for later.

Working in two batches, in large skillet over medium-high heat, heat 1 tablespoon oil. Stir fry half the pork and bacon pieces 7-8 minutes until well browned. Set aside on separate plate; repeat with 1 tablespoon oil and remaining pork and bacon.

Cook pasta according to package directions.

In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle lightly with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.

Drain pasta and return to pot; stir in pork and bacon, mushrooms and Alfredo sauce. Stir over medium heat, about 4 minutes, until heated through. Season with salt and pepper.

Sprinkle with green onions and Parmesan cheese, if desired.

From the Cookbook | food

Caprese Bean & Salami Salad • 5 cans (15 ounces each) READ 3 Bean Salad (3 cans drained, 2 cans undrained) • 1 pint grape tomatoes, halved • 1 pound marinated mozzarella balls, drained • 3/4 cup (1 ounce) fresh basil, chopped • 8 ounces dried salami, sliced • Salt, to taste • Pepper, to taste • 2 whole-wheat baguettes, sliced

In large bowl, stir together bean salad, tomatoes and mozzarella balls.

Before serving, add basil and salami. Add salt and pepper, to taste. Stir to combine.

Serve on large platter surrounded by baguette slices.

Tri-StateLiving | 55

food | From the Cookbook

Roasted Winter Vegetables • 1 jar (16 ounces) Aunt Nellie's Whole Pickled Beets, drained • 1 small red onion, cut into 12 wedges • 2 cups baby portobello mushrooms, cleaned and stems trimmed • 2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks • 3 tablespoons olive oil • 1 clove garlic, finely chopped • 2 teaspoons chopped fresh rosemary • 2 teaspoons chopped fresh thyme • 1/4 teaspoon salt, plus additional, to taste (optional) • 1/8 teaspoon pepper, plus additional, to taste (optional) • 2 cups Brussels sprouts, ends trimmed and scored with cross-cut

56 | Tri-StateLiving

Heat oven to 400˚F. Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil. Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.

Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30-35 minutes. Adjust salt and pepper, to taste, if desired.

From the Cookbook | food

Pecan Apple Stuffing • Nonstick cooking spray • 1 pound mild Italian sausage • 1 tablespoon olive oil or pecan oil • 1 yellow onion, diced • 3 celery stalks, chopped • 3 garlic cloves, minced • 12 ounces herb-seasoned cubed stuffing • 2 cups tart apples, chopped • 1 1/2 cups pecan halves • 1 cup chicken broth, plus additional (optional) • 1 1/2 teaspoons salt • 1/2 teaspoon black pepper

Heat oven to 350˚F. Grease large casserole dish or 9-by13-inch pan with nonstick spray. Set aside.

In large skillet, brown sausage, breaking into crumbles. Drain on paper towels. Discard excess grease.

In same pan over medium heat, add olive oil. Saute onions, celery and garlic 2-3 minutes, or until starting to soften and fragrant.

In large bowl, mix sausage, onion mixture, stuffing cubes, apples and pecans.

Add broth and stir to combine. If stuffing mixture remains dry, add additional broth as desired. Season with salt and pepper; stir to combine.

Transfer stuffing to prepared baking dish.

Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes.

Tri-StateLiving | 57

food | From the Cookbook

Dauphinoise Potatoes • 8 ounces potatoes • 1 tablespoon butter • 1 large clove garlic • 1/2 cup heavy cream • 1 ounce Gruyere cheese, for garnish • Salt and pepper

58 | Tri-StateLiving

Heat oven to 350˚F. Peel and finely slice potatoes.

Add butter to saucepan and melt. Finely mince garlic and add to saucepan; saute gently until garlic is pale golden color. Add cream to saucepan and bring to rapid simmer but do not boil.

In oven-safe dish, arrange slices of potato in even layers. Pour warm cream over potatoes slowly, allowing to seep between layers without overflowing dish.

Top generously with sliced Gruyere cheese and place in oven, 30-45 minutes per portion. When done, potatoes should be golden-brown on top, bubbling at edges and a knife should slide easily into center.

From the Cookbook | food

Peppermint Christmas Crunch Popcorn • 6 cups plain popped popcorn • 1 bag (12 ounces) candy-coated chocolate pieces • 12 ounces white baking chocolate, chopped • 1 teaspoon McCormick Pure Peppermint Extract • 1 tablespoon red and green sprinkles

In large bowl, mix popcorn and candy-coated pieces.

Line large, shallow baking pan with wax paper.

Melt white chocolate according to package instructions. Stir in peppermint extract. Pour over popcorn mixture. Toss to coat evenly. Spread in single layer on prepared pan. Sprinkle evenly with red and green sprinkles.

Let chocolate cool and harden completely. Gently break into clusters. Package in cellophane bags with ribbons for holiday gifting.

Tri-StateLiving | 59

food | From the Cookbook

Peppermint Shortbread Cookies • 2-2 1/2 sticks unsalted butter, softened • 3/4 cup powdered sugar • 1 teaspoon pure vanilla extract • 1 teaspoon salt • 2 1/3 cups all-purpose flour • 3/4 cup peppermint crunch baking chips

60 | Tri-StateLiving

In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth.

Gradually add flour and mix on low until combined.

Add baking chips and continue mixing on low until fully combined.

On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm.

Heat oven to 350˚F. Cut shortbread dough into 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.

From the Cookbook | food

Peppermint Pie • 1 envelope unflavored gelatin • 1/4 cup cold water • 2 1/2 cups DairyPure Heavy Whipping Cream, divided • 8 ounces soft peppermint candy • 1 chocolate cookie crust • Crushed peppermint candies, for garnish

Soften gelatin in water; set aside. In small saucepan over low heat, cook 1/2 cup whipping cream with candy until candy melts.

Add gelatin; mix well. Whip remaining whipping cream. Let gelatin mixture cool and fold in whipped cream, reserving 1/2 cup for garnish.

Pour into crust. Chill. Before serving, top with reserved whipped cream and crushed peppermint candies.

Tri-StateLiving | 61

food | From the Cookbook

Triple Chocolate Gingerbread • 1 package (2-layer size) chocolate cake mix • 1 package (4-serving size) chocolate instant pudding mix • 4 eggs • 1 tablespoon McCormick Ground Ginger • 1 teaspoon McCormick Ground Cinnamon • 1/2teaspoon McCormick Ground Allspice • 1/2 cup sour cream • 1/2 cup vegetable oil • 1/2 cup molasses • 1/2 cup water • 1 cup miniature chocolate chips • Nonstick baking spray with flour

62 | Tri-StateLiving

Heat oven to 350˚F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes until well blended. Stir in chocolate chips.

Pour into 10-cup Bundt pan prepared with nonstick spray.

Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly.

Cool in pan 15 minutes. Invert cake onto wire rack.

Cool completely.

From the Cookbook | food

Peppermint Bars BROWNIES: • 1 family-size package fudge brownie mix PEPPERMINT FILLING: • 5 cups confectioners’ sugar • 14 tablespoons butter, melted • 2 tablespoons heavy cream • 1 teaspoon McCormick Pure Peppermint Extract • 1/8 teaspoon McCormick Food Color & Egg Dye, Red CHOCOLATE GLAZE: • 12 ounces semi-sweet baking chocolate, coarsely chopped • 1/2 cup (1 stick) butter • Crushed peppermint candies (optional)

Spread on greased, foil-lined, 15-by-10-by-1-inch baking pan.

Bake 15 minutes, or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack.

To make Peppermint Filling: In large bowl, using electric mixer on medium speed, beat confectioners’ sugar, melted butter, cream, peppermint extract and food coloring until well

blended and smooth. Spread evenly over cooled brownies.

Refrigerate 30 minutes.

To make Chocolate Glaze: In large, microwavable bowl, microwave chocolate and butter on high 2 minutes, until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownies. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

food | From the Cookbook

Mexican Wedding Cookies • 2 cups California walnuts, toasted, divided • 2 cups all-purpose flour • 3/4 teaspoon salt • 1 cup (2 sticks) unsalted butter, softened • 1/3 cup granulated sugar • 1 1/2 teaspoons vanilla extract • 1 1/2 cups powdered sugar, plus additional (optional)

64 | Tri-StateLiving

Heat oven to 325˚F. Adjust oven racks to upper-middle and lowermiddle positions. Line two baking sheets with parchment paper or silicone mats.

In food processor, finely grind 1 cup walnuts, about 10-15 seconds.

Transfer to medium bowl.

In food processor, pulse remaining walnuts about 5 seconds. Add to medium bowl with finely ground walnuts. Stir in flour and salt; set aside.

In electric mixer bowl, combine butter and granulated sugar. Beat 2 minutes, or until fluffy. Scrape sides of bowl. Add vanilla; beat

1 minute. Add flour and walnut mixture; beat 30 seconds, or until combined. Scrape down sides of bowl and beaters; continue handmixing dough until well combined.

Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets halfway through.

Remove cookies from oven and cool on baking sheets 10 minutes. Transfer to wire rack; cool completely. Roll cookies in powdered sugar.

From the Cookbook | food

Gingerbread Trifle • 1 package (3.4 ounces) Baker’s Corner Vanilla Pudding • 1 3/4 cups Specially Selected Premium Eggnog • 1/2 teaspoon Stonemill Pumpkin Pie Spice • 7 ounces CafÈ Bistro Soft Gingerbread, crumbled, divided • 1 1/4 cups Friendly Farms Whipped Topping, divided • 1 cup Berryhill Apple Butter, divided • 2 teaspoons Stonemill Ground Cinnamon

Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 minutes. Chill in refrigerator 10 minutes.

In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.

The third layer will end with whipped topping.

Garnish with cinnamon. Chill in refrigerator 2 hours.

Pair each serving with glass of Landshut Riesling.

Tri-StateLiving | 65

the last word

Reaching others, teaching others

I

f you were to ask me “what is your hobby?” the answer would be teaching! I love teaching. I like seeing the learning process in action. I take teaching very personally and try to teach from my heart, which helps increase students’ confidence level. My mission in this life is to reach students as I teach and work with them on a daily basis.

Students at Ohio Southern have many roles – spouse, parent, employee, community member – in addition to that of a learner. I ask myself this question daily: how can I best facilitate the learning of adults, who come to the teaching/learning exchange with a wide array of their own experiences and expectations of what learning is all about? My objective as an educator will always be to display compassion and understanding.

My role is to always create an environment that is conducive and encourages learning and reflection in the classroom. My responsibility is to meet their educational goals as directly and efficiently as possible. Hopefully, through this responsibility to my students, they will feel they can reach others as well, when they graduate.

I want to make a positive difference in how

66 | Tri-StateLiving

Kim Riley is the director of Business Technologies at Ohio University Southern in Ironton. She earned a bachelor degree in business administration with an emphasis in management from Ohio University, a master’s degree in business administration from Morehead State University

students perceive themselves when they complete their Applied Business or Applied Management degree. As a faculty member, my goal is to implement a learning program based on active participation and academic excellence. This enables students to associate their knowledge of the business industry along with positive lifelong learning experiences.

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Eachday dayatatSOMC SOMC Cancer Cancer Services Each Serviceswe wecome come togetherasasone onecoordinated coordinated team in in together teamwith withone onegoal goal mind. To help you beat cancer, right here at home. mind. To help you beat cancer, right here at home.

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