Tri-State Living • May/June 2021

May/June 2021

Flying HIGH

Ironton man loves seeing the Tri-State from his hot air balloon

PRESS ROOM RECORDINGS Newspaper, Armstrong sessions highlight live music acts

ABBEY SHAE BAKES Food truck features macarons

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Benita Heath, Contributor Lori Kersey, Contributor news@tristateliving.com ADVERTISING Jeremy Holtzapfel, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director PHOTOGRAPHY Jeremy Holtzapfel, Staff Photographer Lori Kersey, Contributor MacLean James, Contributor

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May/June 2021

Flying HIGH

Ironton man loves seeing the Tri-State from his hot air balloon

PRESS ROOM RECORDINGS Newspaper, Armstrong sessions highlight live music acts

ent services and in-home program

u love as quickly as possible.

ormation or to schedule ment call (740) 356-1709.

ABBEY SHAE BAKES Food truck features macarons

on the cover As much as he loves soaring above the Tri-State in his hot air balloon, Bob Cleary enjoys sharing the experience with kids.

Tri-State Living (ISSN 02795124) is published every other month by Ironton Publications, Inc.,

After a trying year, fun events return to Tri-State

A

s time goes on, we’re seeing more folks in our region receiving their vaccinations, which means fewer restrictions and more events returning to the Tri-State.

One of the stories in this issue is about Press Room Recordings, which began to help promote a music festival held on Ironton’s riverfront.

While the festival was canceled last year due to uncertainty and mass gathering restrictions, the event is back this year and scheduled for Sept. 11. Ironton also plans to host the nation’s longest continuously running Memorial Day parade this year, allowing spectators along the route.

Another popular event is returning to Scioto County as well this year.

After a scaled-down version last year, Portsmouth’s River Days, the longest continuous running festival in Ohio.

Huntington is also seeing the return of the Brewgrass music festival, complete with over 50 craft beer and ciders to sip on while enjoying the tunes from regional musicians, will be filling the streets with music on May 29.

Kentucky isn’t left out of this resurgence of arts and culture, as Ashland has been enjoying many

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.

events filling up the calendar at The Paramount. Grayson Gallery and Art Center also continues to share their stage while giving our local makers a place to showcase and sell their work.

It has been a trying year, and we’ve all worked hard to do our part in keeping ourselves, our friends and neighbors healthy. This effort is paying off, as we are slowly starting to see the return of many of the events that make our area an exciting place to live, work and play. Enjoy your summer in the Tri-State!

2903 South Fifth St., Ironton, OH 45638.

Periodicals postage paid at Ironton, OH. Copyright 2021 Ironton Publications, Inc. Reprint of any part of contents without permission is forbidden. Titles registered in the U.S. Patent Office. POSTMASTER: Send address changes to Tri-State Living, P.O. Box 647, Ironton, OH 45638-0647.

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May/June 2021 Contents

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arts & culture 8

ON DISPLAY Local TV show highlights regional and local musicians

living

14

22

14

OUTDOOR LIVING Hot air balloonist Bob Cleary enjoys thrill of flying high

shopping 22

IN THE BIZ Ashland shop specializes in spiritual healing

feature 28

TAYLOR BOOKS Charleston bookstore serves as a refuge from the world

homes 34 SHOWCASE

Flowers and horses are the thematic

design elements of Ashland home

food 46

IN THE KITCHEN Local food truck features macarons

54

FROM THE COOKBOOK Fruits, vegetables add zing to springtime menus

in every issue

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FROM THE EDITOR Finally, events return to the Tri-State

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arts & culture Tri-State Living

up close Press Room Recordings provides non-traditional stage for regional musicians.

p. 8

arts & culture | On Display

8 | Tri-StateLiving

On Display | arts & culture

PUTTING TALENT ON TAPE Musicians highlighted in ongoing Press Room Recordings

Story Mark Shaffer | Photography MacLean James, Shane M. Finster

W

hile 2020 and 2021 has largely shuttered the live music experience for bands and fans, Press Room Recordings has continued filming musicians to be broadcast across the area.

The Ironton Tribune has partnered with Armstrong Cable since the first episode was filmed in March 2019 to promote the Ironton-based music festival Ohio River Revival by showcasing bands slated to perform.

The premise of Press Room Recordings is simple enough, a band sets up and plays a live half hour of their own compositions next to the presses that print The Ironton Tribune and three other local newspapers as a crew from Armstrong tapes them for future broadcast.

Shane Finster, the community marketing manager for Armstrong and the producer of Press Room Recordings, said as a life-long music fanatic, had wanted to produce a music

show after he joined Armstrong in 2016 and found out that they had their own television channel.

He began working with Doug Morris, Armstrong Neighborhood Channel Local Programming Producer and now Press Room Recordings director and video production, and pitched the idea of some type of music series.

The idea really hit in 2019 when Finster was at a business luncheon and came into contact with Sarah Simmons, The Ironton Tribune’s general manager. He mentioned that he had seen an article in the newspaper about the Ohio River Revival and asked if she knew who was in charge of the music festival.

“She said yes and asked why. I said we wanted to film some of the acts and could we set that up,” Finster explained.

They later met at the newspaper office and hashed out a way to film some of the festival’s acts.

“It was initially touted as ‘Bluegrass Sessions,’ it evolved

Tri-StateLiving | 9

arts & culture | On Display

10 | Tri-StateLiving

On Display | arts & culture

into Press Room Recordings after Sarah agreed to allow us to shoot at The Tribune in the press room,” he said. “So, we kicked it off with a variety of bluegrass acts and since then it has evolved into all genres or genre-bending acts that cross traditional boundaries of what you would typically think of for a band.”

He said they have filmed all types of bands and solo artists that played postgrunge to bluegrass to country to folk to punk to traditional rock acts to “some acts that defy categorization.”

The name for the program comes, of course, from the unique setting that the bands play in.

“The Tribune is one of the few newspapers in the area that still has a press in-house and we’re proud of that,” Simmons said. “It was a chance to one, promote these bands and all they are doing in the area and two, take viewers ‘backstage’ of our own production.”

Finster said he likes how the space looks on television.

“It’s rather novel, it presents a look you don’t see on other shows,” he said. “Other music series are performed on a traditional stage with traditional lighting and mic arrangement, but this is a novel backdrop.”

Finster said that the bands and the fans love the sound the acts get in the industrial setting.

“It has acoustic properties you can’t even get on a traditional soundstage. It gives you a very live feel,” he said. “Many, many artists that have come on the show, their first impression is how good it really sounds in here.”

The videos are shown on Armstrong Cable’s channel 100 at 11:30 a.m. and

Tri-StateLiving | 11

11:30 p.m. on Saturday and Sunday, and 11 a.m. and 9 p.m. on Monday, Wednesday and Friday, and on The Ironton Tribune’s Facebook page. The entire catalog of musical performances is also on YouTube under Armstrong Neighborhood Channel’s Press Room Recordings. It also has its own Facebook page, Press Room Recordings.

They have just finished filming season two of Press Room Recordings and will have 23-26 episodes.

“We will likely not take much of a hiatus before we roll into season three,” Finster said.

And Press Room Recordings has been recognized nationally.

Last fall, the series became an award winner after taking home two top trophies from the 41st annual Telly Awards,

12 | Tri-StateLiving

which honors excellence in video and television networks.

There were 12,000 entries from America and five continents.

Armstrong brought home a first and second place trophy.

“Last year, we took Armstrong’s first ever gold Telly award,” Finster said, adding that the award is presented to only five percent of the winning entries. “So, in our first ever submission we won gold and silver. We have submitted entries again this year and are hoping for the same performance, if not better this year. We would like to bring home two gold trophies.”

Artists or bands that are interested in being a part of Press Room Recordings can contact The Ironton Tribune Artist Ambassador MacLean James at maclean.james@ irontontribune.com for consideration. a

Tri-StateLiving

up close Hot air balloon flyer finds joy in excitement, challenge of aviation.

p. 14

living | Outdoors

14 | Tri-StateLiving

Outdoors | living

Adrenaline Rush Cleary loves taking trips in his hot air balloon Story Mark Shaffer | Photography Jeremy Holtzapfel

B

ob Cleary loves to fly… although he prefers his hot air balloon to an airplane.

“Every flight is nice,” he said. “I love every one of them. Every flight is a challenge, every one is exciting. Every one is an adrenaline rush.”

Cleary, owner of BC Tool and Party Rentals, Ironton City Council member and former Ironton mayor, said he has been flying for 20-25 years and got his pilot license in 2001.

“I’ve always had a love for aviation and flying since day

one,” he said. “My dad had his pilot’s license.”

He started off with a license for fixed winged aircrafts and has had several airplanes.

“I had that for four or five years and that got boring” he said. That all changed when his wife bought him a trip in a hot air balloon for a birthday gift. “When I landed, I had to have one, I had to have my license, because it is one of those things.”

He said he found airplanes boring because, in an airplane, Tri-StateLiving | 15

living | Outdoors

Outdoors | living

you take off from an airport, and then you fly to another airport to land or circle around and then land back where you took off from.

“A hot air balloon is totally different,” Cleary said. “Like if I got in one right now and took off, I would have no idea where I’m going.”

Before a flight, he releases a helium balloon to see which way the wind is blowing and makes sure the fuel tanks are topped off. That’s about it.

“We get in and we go, we don’t know where we are going to land,” he said, adding a chase crew with a truck follows along to pack up the balloon when it comes down.

“It is an adrenaline rush the whole time, from the time you inflate it until the time you touch down on the ground again,” Cleary said. “It is really, really exciting.”

Cleary has had three balloons over the past decades. The first was what he calls a “beater,” a used model that had three 10-gallon fuel tanks on board.

“I was lucky to get 45 minutes of flight time,” he said. After he got his license, he sold that one and got a better one that had about 90 minutes of air time. His current model has four 10-gallon fuel tanks.

“I have flown it about two and a half hours and that used about a tank and half,” Cleary said. “So, I think I could easily get three hours on a good cool day.”

He said there are several things that affect a balloon flight. Obviously, the wind.

Less well known is the temperature. The balloon’s fuel has to be heated up to be hotter than the ambient temperature.

“A 50-degree day is good. When it gets up into the upper 80s or lower 90s, you

Tri-StateLiving | 17

living | Outdoors

18 | Tri-StateLiving

Outdoors | living

Tri-StateLiving | 19

living | Outdoors

really use a lot of fuel to overcome the outside temperature so it will fly,” Cleary explained. “A lot of people like to go out when it’s around 30 degrees, you just get off the ground and go. I could probably get about five hours flying time, but I don’t like the cold that well.”

Typically, Cleary goes up somewhere between 1,000 and 1,500 feet. Sometimes, he goes up around 2,000 feet.

“Typically, if I have passengers, I let them pick how high up we go,” he said. “Some like to stay close to the ground, some like to be up high. The only law out there is you have to stay 1,000 feet above any group of people. You couldn’t fly over the high school at 500 feet during a ball game, unless you were coming in for a landing.”

And unlike an aircraft, Cleary can land his balloon wherever there is enough space.

“It is a controlled landing. We’ve landed over Town Centre Mall, at Buffalo Wild Wings. We see a good spot and

20 | Tri-StateLiving

we just bring it in and land,” he said. “People are usually pretty receptive because you just don’t see balloons that often. Kids love them. It’s really enjoyable for me.”

He sometimes does fixed balloon rides at things like Vacation Bible Schools. The balloon is tethered to the ground and he takes the kids up about 40 feet high and then back down.

“The last one we did was at a church in Worthington,” Cleary said. “And we ran about 270 kids on tethered flights in two hours. It was fantastic.”

As for those with a fear of heights, Cleary said it isn’t really much of a factor in balloon rides.

“It goes up so slow,” he said. “In an airplane, you’re at a little over 100 miles an hour when you leave the ground. In a balloon, you’re going maybe 50 feet a minute going up. It’s slower than an elevator. You take off, you just float. And you can go back down if you don’t like it.” a

shopping Tri-State Living

up close Ashland, Kentucky shop specializes in spiritual healing.

p. 22

Accenting the spiritual Bloodmoon Goddesses offers handmade goods, meditation classes and more

22 | Tri-StateLiving

Story Heath Harrison | Photography Jeremy Holtzapfel

L

ocated behind a strip mall at 5405 Roberts Dr. in Ashland, Kentucky, a building hosts a business that offers something unique to the region.

Kasey Carroll and Stephanie Bentley had planned to open Bloodmoon Goddesses Apothecary in March 2019 when the COVID-19 pandemic hit and all nonessential businesses in the state were ordered closed to the public.

“We were trying to stay afloat, doing curbside pickup and through Facebook,” Carroll said of those first months in operation. “We kept at it.”

It was in May when they were finally able to

In the Biz | shopping

host a grand opening, allowing people to come in, masked and social distancing.

Carroll describes their business as offering “spiritual services and healing,” and the shop sells a range of books, candles, oils and other items for practitioners of witchcraft.

Carroll said she and Bentley started working together about four years ago on Facebook.

“We are a practicing coven,” she said.

“We started when one of our friends got conned by an online witch.”

She said that she and Carroll would sell gift baskets filled with items before they started the brick and mortar store.

Most of the products in the shop are handmade, from spell oils to wreaths to candles.

24 | Tri-StateLiving

“This one is topped with herbs and stones and different things,” Carroll says of one of the candles she has created.

She said the candles, along with statues, are some of their biggest sellers.

Other popular items for sale include yoga sets and hand made soaps and beauty products, which they said are made by a local artisan.

In addition to what is for sale, the shop also offers classes in things such as meditation and candlemaking and also hosts visits from a medium and a reiki practitioner.

In their first year of operation, Bloodmoon Goddesses has also partnered with another local business, Dragonfly Outdoor Adventures, located in Greenup, where they offered an outdoor yoga session in the fall.

Carroll and Bentley say their business has attracted

people from “all walks of life.”

“People are curious,” Bentley said.

When asked about the reaction locally, they said it has been overwhelmingly positive.

“You’d be surprised,” Caroll said. “We’ve had very large, positive support and very little negativity.”

Bentley, who said she has been practicing for about 20 years, said she hopes to clear up the misconceptions about how people perceive witchcraft, assuring that “there’s nothing evil about it, in any way, shape or form.”

“Everything we do is about love and healing,” she said.

“It’s about helping people and the planet.”

Bloodmoon Goddesses is open Tuesday through Thursday, from 2-8 p.m. and Friday and Saturday, from 2-10 p.m. For more information, visit the shop on Facebook at www.facebook.com/bloodmoongoddesses a

Tri-StateLiving | 25

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feature | Taylor Books

A little ‘center of the universe’ Charleston business offers more than books

28 | Tri-StateLiving

Story, Photography Lori Kersey

C

HARLESTON, W.Va. — With its brick interior walls and intricately detailed red ceiling, Taylor Books is an easily recognizable landmark of downtown Charleston, West Virginia. An independent bookseller with thousands of titles, Taylor’s is also a cafe with a selection of baked goods, coffee, tea, beer and wine. Its gallery features art exhibits from around the region and a studio offers pottery classes.

Since it opened in 1995, the Capitol Street business has grown into a sort of sanctuary and third space for many Charleston residents.

Owner Dan Carlisle credits the city and founder Ann Saville’s vision for the bookstore’s success. At 6,000 square

feet, the “scrappy, low-budget” store might find it difficult to operate in a more expensive city, Carlisle said.

“The city kind of adopted it,” Carlisle said. “Not everyone, of course, but a lot of members of the community kind of adopted it. It’s kind of like a homebase or a second home base. It’s definitely a landmark that you can identify and orbit — a little center of the universe for many people.”

The most recent testament to the Charleston community’s love of the store was an online fundraiser for the business last year. Like many businesses, Taylor’s shut down for a time to help stop the spread of COVID-19.

When it was unable to get a government loan to help cover expenses in the meantime, an employee started a Gofundme

Tri-StateLiving | 29

30 | Tri-StateLiving

Taylor Books | feature

that garnered more than 500 donors and raised more than $25,000.

“I’m very thankful and grateful for that outpouring of support and I intend to do whatever I can and we can to make sure that this place stays here for at least 30 more years. That’s my goal.”

An associate of the store since 2009, Carlisle officially became the owner on Jan. 1, 2021. Carlisle says he doesn’t plan to change much about the store.

“Somebody said if it ain’t broke, don’t fix it, and I definitely want to abide by that policy,” Carlisle said. “But I definitely want to improve it as much as I can and continue to make it the best version of itself that it can be, and just kind of let it grow. Essentially, it will stay the same.”

The bookstore has been the setting for many book signings, author’s lectures and live music shows over the years. It hosted famous horror author Stephen King in 2016 and Vermont U.S. Senator and former presidential candidate Bernie Sanders in 2017, though both events were held at different Charleston venues.

One goal the new owner has is to enhance the store’s online presence.

The business has always been about physical experience in the brick and mortar space. Because of the pandemic, much of the activity there was still on hold in March.

“We did not develop a digital approach to events and that’s one area that I do need to change,

Tri-StateLiving | 31

making virtual Taylor Books much more accessible to the rest of the world through online shopping,” he said. “And you should be able to explore what’s in the current gallery.”

But Carlisle said the store was considering when to re-start the activities.

“We’ll have to do that soon,” he said. “It’s a current topic of daily conversations.”

Taylor Books is located at 226 Capitol Street in Charleston. For more information about Taylor’s, visit https://bookshop.org/shop/ taylorbooks or Taylorbooks.com. a 32 | Tri-StateLiving

homes Tri-StateLiving

up close The Hogstens turned a love of flowers and horses into a theme for their 1935 home.

p. 34

Beauty.4 A LOVE OF

XX ||Tri-StateLiving 34 Tri-StateLiving

Showcase | homes

The Hogstens love of flowers, and patience, got them through a home remodel of 1930s house Story Benita Heath | Photography Jeremy Holtzapfel

K

aren and Tony Hogsten took a shell of a house and turned it into their pearl of a home.

Their secret is a simple game plan of teaming diligence with panache. And keeping a steady eye on the Internet.

“I buy everything online,” Karen said.

Their canvas was the property at the corner of 29th and Hackworth streets built in 1935 by Dr. William Gambill, who lived there with his wife, son and daughter. The doctor’s son was killed in a car accident, days after he earned his medical degree. His bedroom was kept the way he left it until the Gambill family sold the property.

Hackworth was, from the 1930s to 1960s, sort of a street of family doctors. A block from this house was the home of Dr. John C. Hall, who practiced from an office on the side of the house. In the back of his house, Hall kept chickens in a white frame coop. Whenever he wanted some fried chicken, he’d just pop outside and dispatch a fowl, sending its spirit to hen heaven and its breasts and legs to his frying pan.

Often light sleepers in the neighborhood were awakened by the crow of the rooster from this coop in the early morning.

The Hogstens are the fourth family to own the property to which a former owner added a back wing in the 1990s.

Ironically, it was a project that took guts, because “gut” is a word Karen Hogsten uses often to describe the restoration work.

For example, as she takes a visitor through the seven bedrooms, 5,000 square foot house, she casually says, “We gutted the kitchen.”

And turned it into a 21st century room where creating meals becomes an easy job.

Granite is the material that dominates the newly-

designed kitchen. But this time, the granite is in earth tones, rather than the more common darker shades.

That gives the kitchen a perpetually airy, sunny feel.

Also, Karen said this shade of granite is practical. It doesn’t show fingerprints.

Walking into the kitchen, eyes go quickly to the sink.

Stainless steel is not in any way a design theme here.

This sink, a pinkish pale gray granite, looks like sculpture, not something just to have a place to scrub up pans.

“The plumbers were not happy,” Karen said.

Its beauty eluded them when they were called to install it.

Their problem? It weighs 400 pounds.

Off the kitchen is the butlers’s pantry with glass-faced panels.

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homes | Showcase

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The original circa 1930s oak flooring in the main house meant updating.

“All the floors were stripped and refinished,” Karen said.

Again, this turned oak, which can look dark and heavy, into a mellow appearance, adding to the warmth of the house.

Besides following their own tastes, the Hogstens called on the expertise of Tim Quade, of Interior Motives.

He picked out for one room the floral wallpaper with its noir background where peonies dance across.

In no way does this wallpaper look dated. Rather it blends the old and the new sides of the house with ease and a modern appeal.

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homes | Showcase

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Showcase | homes

Two themes throughout the house show Karen’s passion for flowers and horses.

The floral motif comes from Karen’s lifelong nurturing of flower beds, a love she developed as a child.

A serious equestrienne, Karen takes that passion and makes it visual. There are paintings of horses everywhere.

One fireplace features horse andirons.

“I got them from Craigslist,” Karen said. “They came from a doctor’s house in Atlanta.”

Not many can say they’ve turned part of their house into a stable. No, not for a real horse. But the size of one.

Wild Paint, that takes up a goodly portion of a living area room, Karen bought at a special Lexington auction.

This was when throughout the city of Lexington, the arts council installed colorfully painted statues of full-sized horses. Some of the statues went to auction. Karen placed the right bid on Wild Paint, designed by Kathryn Wise of Georgetown, Kentucky.

How did she get it home? A horse trailer, of course.

Karen is always on the lookout for special touches to enhance their home. One of her especial finds she found close to her backyard — A cameo chandelier.

“That came out of the basement of the house next door,” she said.

And that is the decorating secret.

Curiosity. Patience. And a love of beauty.

The Hogstens’ pearl of a house glows. a

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Tri-StateLiving

food

up close One of Abbey Shae Bakes most popular items is the macaron, a dessert popularized by Harry Potter, Game of Thrones and Star Wars.

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In the Kitchen | food

following

BUILDING A

Abbey Shae Bakes growing with popular French macarons Story Heath Harrison | Photography Heath Harrison, Submitted

F

or the past two years, Abbey Kimball, of Proctorville, has been building up a reputation around Lawrence County for her specialty macarons and other treats.

After gradating from Belmont University with a music degree, she said she was unsure of what to do next and turned to her love of baking and that’s where Abbey Shae Bakes began.

Kimball said it had always been a hobby of hers and she decided to try her hand at French macarons, which many of her friends wanted, but were unable to find locally.

The chewy sandwich cookies consist of two shells, made from pastry mix, confectioners’ sugar and almond flour, with butter cream or jam used inside for flavor.

“They’re very difficult to make,” she said of her early attempts. “There were so many times I wanted to quit.”

After some trial and error, Kimball was able to get them right. She initially would take them to friends at parties, then starting doing pop-up sales.

“I would always sell out every time,” she said.

Eventually, she decided to acquire a food truck for the growing business.

“They were becoming a big deal,” she said. “And there was low overhead, if I wanted to continue to do this.”

She said she has been able to continue to build the business since she got it up and running, traveling around to places such as Pullman Square in Huntington, where she regularly set up at the Pottery Place, and selling at events such as Chesapeake’s Octoberfest and the Lawrence County Chamber of Commerce’s Festival of Trees and Christmas Market. She has also catered events, and, during the COVID-19 pandemic while events were curtailed, she sat up at one of South Point’s socially-distanced food truck rallies.

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In the Kitchen | food

Kimball said she is the only baker for the business, though she has two employees who help her with the retail side. She said she has added other items to her offering, such as brownie sandwiches and cookie sandwiches, but it is the macarons that are the big draw.

“The always sell out, and we’re always adding new flavors to those,” she said. “Like birthday cake and lemon.”

As for the future, she said she is looking to expand and get a second truck to enable her to sell at multiple events, while she is hoping to eventually open a brick and mortar business.

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In the Kitchen | food

“That’s the ultimate goal,” she said.

Kimball said the reception to her treats has been overwhelmingly positive.

“It been really great,” she said. “I had no idea what to expect. It was started as something fun in the moment and it’s been really well received. Our social media outreach has really gotten us to where we are and I’m excited to see where it goes.”

For more information, visit Abbey Shae Bakes on Facebook and Instagram and online at www.abbeyshaebakes.com. a

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Breakfast Burrito • 1 Silver Fern Farms New Zealand 100% Grass-Fed New York Strip Steak (10 ounces) • Oil • Salt, to taste • Pepper, to taste • 1/2 onion, finely chopped • 1 red bell pepper, sliced lengthwise • 4 large mushrooms, sliced • 1 teaspoon cumin • 1 teaspoon paprika • 1/2-1 teaspoon chili powder • 1 tomato, finely chopped • 8 eggs • 1/2 cup milk • 4 large tortillas • 1 cup spinach • 1 1/2 ounces feta cheese, crumbled • 1/4 cup cilantro • 1 avocado • Lime wedges (optional) • Hot sauce (optional)

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Remove steak from packaging and set aside 10 minutes.

Once steak reaches room temperature, heat pan over medium-high heat.

Rub steak with oil and season with salt and pepper, to taste.

Cook until medium-rare, approximately 3-4 minutes each side. Remove from pan and cover loosely with tinfoil to rest 5 minutes.

Reduce heat to medium and add splash of oil. Add onion; cook 1 minute. Add red bell pepper and mushrooms; cook 1 minute.

Add cumin, paprika and chili powder; stir through.

When veggies are tender (about 2 minutes), add tomato and cook until soft. Season with salt and pepper, to taste.

In large bowl, whisk eggs, milk and salt and pepper, to taste. Heat pan to medium heat and add splash of oil. Pour egg mixture into pan and cook, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly.

Lay tortillas on flat surface or plate. In center of tortilla, add cooked veggies and top with thinly sliced beef. Add handful of spinach, scrambled eggs, crumbled feta, cilantro and avocado. Fold bottom of tortilla and roll. Serve with lime wedges and hot sauce, if desired.

Visit silverfernfarms.com to find more at-home brunch inspiration.

From the Cookbook | food

Pastry Brunch Cups • 2 tablespoons butter • 2 tablespoons flour • 1 1/2 cups milk • 1 cup shredded Swiss cheese • 2 sheets puff pastry • 18 eggs • 2 cups diced ham • Chopped fresh green onions

Heat oven 375˚F. In small saucepan, melt butter. Whisk flour with butter. Gradually pour in milk, whisking each time.

Bring to simmer, whisking until mixture starts to thicken.

Remove from heat; stir in Swiss cheese. Set aside.

Use rolling pin to thin out puff pastries. Cut each into nine squares. Line pastry squares in muffin cups, pressing bottoms down firmly and moving pastries up sides for edges to come up just over muffin tins. Fill each cup with 1 teaspoon cheese sauce. Crack one egg into each cup and sprinkle each with diced ham.

Bake 10-15 minutes until eggs set. Sprinkle with chopped green onions.

Find more breakfast recipes at Culinary.net.

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Easy Brunch Quiche • 1 package (10 ounces) frozen broccoli with cheese • 12 slices bacon, chopped • 1/2 cup green onions, sliced • 1 cup mushrooms, sliced • 4 eggs • 1 cup milk • 1 1/2 cups shredded cheese, divided • 2 frozen deep dish pie shells (9 inches each)

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Heat oven to 350˚F. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.

In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.

In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.

In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.

Bake 40 minutes. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

Find more brunch recipes and cooking ideas at Culinary.net.

From the Cookbook | food

Stuffed Peppers • 4 red bell peppers • 1/2 cup, plus 1 tablespoon, vegetable oil, divided • 1 cup white onion (about 1 medium), 1/4-inch diced • 4 cups cremini or brown mushrooms (about 1 pound), • 1/4-inch diced • 1 teaspoon garlic salt • 1 teaspoon black pepper • 1 cup Real California Oaxaca cheese, shredded • Cooked white rice, for serving

Preheat oven to 400˚F. Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.

In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.

Rub charred skin from bell peppers. Slice off tops and remove seeds.

Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice.

Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.

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food | From the Cookbook

Gluten-Free Barbecue Skillet Pizza • 1 tablespoon olive oil, divided • 1 Toufayan Gluten-Free Original Wrap • 3 tablespoons gluten-free barbecue sauce • 4 cooked sausage links, crumbled • 2 cups diced Mozzarella cheese • 2 tablespoons chopped green onion • Fresh Parmesan cheese, for garnish (optional) • Fresh fennel fronds, for garnish (optional) • Crushed red pepper, for garnish (optional) • Salt, to taste • Pepper, to taste

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Heat oven to broil. Heat cast-iron skillet over medium heat.

Add 1-2 teaspoons olive oil; spread to cover bottom of skillet.

Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.

Fry 2-3 minutes, or until bottom of wrap is golden and crispy.

Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.

Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.

Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.

Visit Toufayan.com to find more mealtime solutions.

Queso Fresco Fish Tacos AVOCADO RADISH SALSA: • 2 medium avocados, chopped • 1/3 cup finely chopped onion • 3/4 cup diced radish • 5 serrano chile peppers, seeded and finely chopped • 3 tablespoons cilantro, finely chopped • 1 clove garlic, finely chopped • 1 lime, juice only TACOS: • 1 1/2 pounds swordfish, or other whitefish, steaks or fillets • Vegetable oil • 1 tablespoon lime juice • 1/2 teaspoon ground cumin • 12 corn tortillas • 6 ounces Real California Queso Fresco cheese, crumbled • 2 medium ripe tomatoes, diced • 1 cup shredded cabbage

To make avocado radish salsa: In small bowl, combine avocados, onion, radish, chile peppers, cilantro, garlic and lime juice. Add salt and pepper, to taste. Set aside.

Heat grill to medium heat.

Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper, to taste. Grill fish 6-9 minutes until cooked through; cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.

In medium bowl, toss fish with lime juice and cumin. Warm tortillas in microwave or at 275˚F in oven.

Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in center of each tortilla. Roll up tacos to serve.

Substitution: Use Real California Asadero or Monterey Jack cheese for Queso Fresco.

Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.

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food | From the Cookbook

Horseradish Mashed Potatoes • 2 quarts water • 1 1/4 teaspoons salt, divided • 3 pounds Yukon Gold potatoes, halved • 1 stick of unsalted butter, cut into 8 slices, divided • 16 ounces sour cream • 1/4 cup horseradish, prepared and squeezed of moisture • 1/2 teaspoon pepper • 1/4 cup chopped chives, plus additional for topping

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In saucepan, bring water and 1 teaspoon salt to boil. Add potatoes and boil 15-20 minutes. Reserve 1/2 cup liquid.

Drain potatoes and place in bowl. Add six slices of butter and mash potatoes coarsely.

In medium bowl, whisk together sour cream, horseradish, remaining salt, pepper and chives. Add mixture to mashed potatoes. Add reserved water. Mash to combine.

Transfer to serving bowl and top with remaining butter pieces and additional chives.

Find more side dish recipes at Culinary.net.

From the Cookbook | food

Tossed Bean Salad with Lemon Vinaigrette • 1 can (15 ounces) READ 3 or 4 Bean Salad • 2 tablespoons lemon juice or white wine vinegar • 2 tablespoons olive oil • Coarsely ground black pepper, to taste • 1 package (about 10 ounces) mixed salad greens with carrots • 4 slices bacon (about 1/4 cup), cooked crisp and crumbled (optional) • Shaved Parmesan or Asiago cheese (optional)

Drain bean salad well; in small bowl, reserve 1/2 cup liquid.

To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.

Place salad greens in bowl. Add bean salad and bacon.

Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.

Variation: Top salad with sliced grilled chicken then top with cheese.

Find more easy springtime dishes at readsalads.com and auntnellies.com.

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food | From the Cookbook

Very Berry & Creamy Coconut Ice Cream BERRY ICE CREAM: • 2 pounds frozen berries (such as raspberries, blueberries, strawberries and blackberries) • 1/2 cup sweetened condensed milk • 1 tablespoon honey • 1/2 teaspoon salt COCONUT ICE CREAM: • 2 cups heavy whipping cream • 1/2 cup sweetened condensed milk • 1/2 cup coconut milk • 1/2 teaspoon salt • Mint leaves, for garnish (optional)

60 | Tri-StateLiving

To make berry ice cream: In blender, pulse frozen berries, sweetened condensed milk, honey and salt until smooth, scraping down sides.

Pour mixture into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.

To make coconut ice cream: In large mixing bowl, beat whipping cream until stiff peaks form.

In medium bowl, whisk sweetened condensed milk, coconut milk, salt and 1 cup whipped cream until combined.

Add remaining whipped cream and whisk until combined.

Pour into 5-by-9-inch loaf pan. Freeze uncovered 4 hours, or until set.

Scoop desired amount of each ice cream into bowls to serve. Garnish with mint leaves, if desired.

Find more sweet treats at Culinary.net.

Cookie Brownie Supreme COOKIE DOUGH LAYER: • 1 stick softened butter • 1/2 cup brown sugar • 1/4 cup sugar • 1 1/4 teaspoons vanilla extract • 1 egg • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1 1/4 cups gluten-free flour • 1 cup semi-sweet chocolate chips COOKIE LAYER: • 25 Goodie Girl Chocolate Creme Sandwich Cookies BROWNIE LAYER: • 1 stick butter • 1 1/2 cups sugar • 1/2 teaspoon salt • 1 teaspoon vanilla extract • 3/4 cup cocoa powder • 3 eggs • 3/4 cup gluten-free flour • 1 teaspoon baking powder • 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed • 1/4 cup semi-sweet chocolate chips

Preheat oven to 350˚F. Prepare 9-by-9-inch cake pan with parchment paper.

To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.

In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.

To make cookie layer: Layer cookies on top of cookie dough layer.

To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.

Pour brownie mixture over cookie layer. Spread evenly.

Top with crushed cookies and chocolate chips.

Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.

Find more varieties and dessert ideas at goodiegirl.com.

Recipe courtesy of glutenfreewith3.com Tri-StateLiving | 61

Bacon Banana Bread • Nonstick cooking spray • 1 1/4 cups all-purpose flour, divided • 1 teaspoon baking soda • 1 teaspoon baking powder • 1 cup sugar • 3 medium bananas, mashed • 1/2 cup canola oil • 2 eggs • 1 teaspoon vanilla extract • 8 slices Coleman Natural Bacon, cooked and cut into 1/4-1/2-inch pieces

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Preheat oven to 325˚F. Lightly grease 9-by-5-inch loaf pan with nonstick cooking spray.

In large bowl, combine 1 cup flour, baking soda, baking powder and sugar. In separate bowl, combine mashed bananas, canola oil, eggs and vanilla extract.

Add banana mixture to dry ingredients, stirring until just combined.

In small bowl, toss bacon and remaining flour until bacon is lightly coated. Fold flour-coated bacon into batter. Pour batter into prepared loaf pan.

Bake 70-80 minutes, or until toothpick inserted near center comes out clean. Cool in pan on wire rack 20 minutes before inverting bread onto wire rack to cool completely. Cut and serve.

For more brunch recipe ideas, visit ColemanNatural.com.

From the Cookbook | food

Baked Lemon Donuts • 2 cups flour • 3/4 cup sugar • 2 teaspoons baking powder • 1 teaspoon salt • 3/4 cup buttermilk • 2 eggs • 2 tablespoons butter, melted • 2 teaspoons lemon juice • 1/2 teaspoon vanilla extract • 1 teaspoon lemon zest

Heat oven to 350˚F. In large bowl, whisk flour, sugar, baking powder and salt.

Add buttermilk, eggs, butter, lemon juice, vanilla extract and lemon zest. Stir until combined.

Pipe batter into donut pan.

Bake 9 minutes. Cool on wire rack.

To make topping: In bowl, combine sugar with lemon zest. In separate bowl, place melted butter.

Place donut face down in melted butter then face down in lemon sugar topping. Repeat with all donuts.

Find more unique recipes at Culinary.net.

LEMON SUGAR TOPPING: • 1/2 cup sugar • 1 teaspoon lemon zest • 1/2 cup butter, melted

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Lemon Ricotta Doughnuts DOUGHNUTS: • Vegetable oil, for frying • 2 cups all-purpose flour • 1 3/4 cups Domino Golden Sugar, divided • 2 tablespoons baking powder • 1/4 teaspoon salt • 2 tablespoons lemon zest • 5 large eggs • 1 3/4 cups ricotta cheese • 1 tablespoon pure vanilla extract

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In large saucepan, preheat oil to 350˚F. Prepare cookie sheet with paper towel to drain doughnuts once out of hot oil.

In bowl, mix flour, 3/4 cup sugar, baking powder and salt.

Add lemon zest, eggs, ricotta cheese and vanilla extract; mix until well combined.

Use ice cream scoop to scoop small amounts dough into oil, 4-5 pieces at a time. Fry each batch until golden brown, about 7 minutes. Keep oil at or near 350˚F; if oil is too hot, doughnuts will turn golden brown but centers may still be raw. Remove from oil and drain in paper towel. Repeat with remaining dough.While still hot, toss doughnuts with remaining sugar.

Visit dominosugar.com to find recipes perfect for entertaining and celebrating throughout the year.

From the Cookbook | food

Dreamy Chocolate Mousse • 8 ounces bittersweet chocolate, chopped, plus chocolate shavings (optional) • 40 large marshmallows • 2 1/4 cups heavy cream, divided

In large bowl, combine chopped chocolate, marshmallows and 1/2 cup heavy cream. Microwave 2 minutes on high, or until marshmallows are melted. Let mixture cool 1 hour.

Using mixer, whip 1 3/4 cups heavy cream until soft peaks form. Reserve and refrigerate 1/2 cup whipped cream for topping.

In cooled chocolate mixture, fold in 2 cups whipped cream until combined. Add remaining whipped cream and mix until combined.

Spoon mousse into ramekins. Refrigerate at least 2 hours.

To serve, top with 1/2 cup reserved whipped cream and sprinkle with shaved chocolate, if desired.

Find more sweet treat recipes at Culinary.net.

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the last word

Outdoor opportunities are abundant

A

n unprecedented year has brought on many challenges for all. The pandemic not only brought illness, but an entire new way of life.

Travel, dining and gathering restrictions changed the way we socialize and forced everyone to find new, safe and creative ways to stay active and entertained.

One saving grace to residents of Boyd County, Kentucky and the surrounding area has been our parks. Unique and diverse, parks not only appeal to the individual seeking a relaxing stroll after dinner, they also draw in the adventure seeker and athlete alike. From hiking and biking trails, disc golf, pickleball, tennis and more, our parks have something for everyone at every stage of life.

If you’re interested in picking up a fun and inexpensive way to stay active, disc golf at Armco Park has you covered.

While some might consider the activity a casual hobby, disc golf is one of the fastest growing sports in the world. From casual rounds with friends to professional level tournaments such as the Ashland Open, there is always an opportunity to spectate.

Another hidden gem nestled in the gates of Armco Park is the Iron Ore Trail. The 3.7-mile loop is considered a moderate level trail, but a great starting point for those looking to hike more complex trails and strengthen their endurance. Along the trail you’ll be surprised to find beautiful landscaping, a bird sanctuary and history preserved through the remaining bricks of the original U.S. 60 highway. Lastly, Armco Park has been more commonly known for its abundance of shelter houses and playgrounds for special celebrations. Any shelter house is the perfect 66 | Tri-StateLiving

Courtney Gillette is Courtney Gillette is the executive director of Boyd County Tourism and Convention Bureau.

venue choice for a young one’s birthday, cookout, company gathering and more.

Our most popular park, Central Park, is located in the bustling and growing city of Ashland. This park features a 1.2-mile loop of clean, mostly flat sidewalk perfect for walkers and runners, new playground equipment and a variety of athletic courts.

If you’re looking to get active while embracing your competitive spirit it’s easy to pick up a game of basketball, pickleball, soccer, baseball or tennis. However, we can’t mention Central Park without mentioning one of the city’s decades long seasonal tourism attractions, Winter Wonderland of Lights. All December long, residents and outof-towners travel to Central Park to view our larger than life Christmas light displays.

Light seer’s have the option to view the lights from the warmth of their vehicle, or brave the cold to get up close with the lights for the perfect holiday photo op. Either way you choose, there’s no doubt WWOL is a favorite holiday tradition for all.

When it comes to our parks, there truly is something for everyone. Get out there and try something new and embrace the beauty of your own backyard.

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