CONTENTS | AUGUST | 2017
ON THE COVER
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Our featured property this month is a gorgeous home in The Village at Vistancia at 30767 North 137th Avenue, listed by Jay Patel, Owner/Agent at Lake Pleasant Real Estate. Cover photo by Barb Spitzock, www.CapturedAZ.com.
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SPOTLIGHT
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LANDSCAPE
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SPACES
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CULINARY ART
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HAPPY HOUR
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CRAFTS
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Graceful Living at Its Best! Monsoon-Proof Your Trees for Next Year Have You Heard of Composite Patio Furniture? Perfectly-Baked, Butterflied Lobster Tails Chilean Wine Through the Lens of Viña Montes Vanilla Coffee Mason Jar Candle
OPEN DOORS ARIZONA is published by Lion Tree Communications.
For advertising or other inquiries and contributions, contact us at 480.636.6670 | LionTreeCommunications@Gmail.com. Correspondence can also be sent to: PMB 292, 14700 N. Frank Lloyd Wright Blvd., #157, Scottsdale, AZ 85260 or FAX: 480.383.6566. Printed in the USA. ©2017 Open Doors Arizona. All rights reserved. PLEASE RECYCLE.
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SPOTLIGHT
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Graceful Living at Its Best! 30767 N 137TH AVENUE | Peoria, AZ 85383 Better than a new build, this model-quality home features a pool with views all around - views of city lights and open desert! It shows 4-bedrooms, 2.5-bath, 2,537 sq. ft. and was just built in 2016. >>>>
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Above: Expansive desert views from the backyard pool and patio. At right: A wall of glass lines the great room to the outdoor retreat. Bottom right: Ultra-modern kitchen is highly upgraded.
Inside you’ll also find one private guest bedroom on the main floor, a greatroom floorplan with its family room overlooking the kitchen. Meanwhile, two sets of large sliding doors open the space up to an amazing outdoor retreat! This spectacular home is perfect for entertaining or enjoying the evening with family and friends, nestled in Vistancia, an award-winning master planned community that can’t be beat! Upgrades include: quartz counters, highend cabinets, pendant lighting, wood-look tile, upgraded carpet, large patio doors, ceiling fans, plus a gorgeous pool overlooking the open desert with breathtaking city views! A rare find, indeed! This property is listed for sale by Jay Patel, Owner/Agent at Lake Pleasant Real Estate. He can be reached at 623.451.0443. This is an advertisement.
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LANDSCAPING
Monsoon-Proof Your Trees for Next Year By Anesia St. Clair Anesia is a licensed contractor and owns Pure Landscape, a design/build firm with a showroom in Goodyear, Arizona.
LOVE IT OR NOT, MONSOON SEASON is one time of year we can really recognize as a distinct season. We have daily chances of rain, wind, dust, humidity, and the most visual marker – trees down! It seems we accept the annual thinning of our landscape as an inevitable byproduct of our climate. Not so, says the City of Phoenix. They’ve set a goal to have the entire city under a 25 percent tree shade canopy by the year 2030. The natural life expectancy of some of our native trees here is upwards of 150 years, but once put into the urban landscape, that life expectancy drops to 14 years. How can that be? With all of the extra help we give our trees by pruning them, fertilizing, and irrigating, one might expect that the trees should live healthier, longer lives. Compare the number of trees down in our landscapes to the number down when you go for a hike and you can’t help but wonder what the variables are. Here are some of the common factors that contribute to the premature loss of our trees:
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They are over trimmed. When more than 25 percent of the tree canopy is removed at one time, the tree responds in a panic. It runs the risk of not having enough foliage to complete photosynthesis and feed itself, so it grows back as fast as possible to regenerate. It also grows back quickly to provide shade for itself. A newly exposed trunk may sunburn, split, and no longer have the strength to support the tree. Worse, this quick responsive growth is thicker than before. The new branches lack proper vascular structure and the branches are weakly attached, making them susceptible to breakage later. They are under trimmed. Dense, thick tree canopies don’t allow the wind to pass through them. Instead, the wind hits the tree like a wall and blows the whole thing over. Ideally you want to remove all dead and crossing branches on a regular basis. Instead of one major trimming event per year,
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This tree is an example of one that has been trimmed too much. The result of sunburn and thick regrowth is likely.
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Girdled roots, small root ball.
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When tree roots are confined for too long, their roots circle or kink around the perimeter of the growing container. Once directed in this fashion, the roots grow thicker and become bound together into what resembles a spiraled knot.
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give your trees a nip tuck every couple of months. Prune from the inside out, creating a breezeway through the tree. They are sheared with a hedge trimmer. This practice is counter productive and it leads to a very dense canopy or an impermeable outer shell around the surface of the tree canopy. The wind can’t penetrate it, nor can the sun, leading to death of the interior branches. When only the bottom “skirt” of the canopy is sheared off, it creates a heavy doughnut ring around the bottom. This weighted ring pulls the branches downward as they grow. The canopy gets lower to the ground as it grows, and soon major branches need to be cut to regain space beneath it. They are irrigated improperly. Trees need deep, infrequent water. The goal is to wet the entire root system per feeding. Trees resemble an iceberg in that there are more roots underground than canopy above ground. In order to wet this huge mass of roots, you need the proper number of drip emitters, throughput, proper placement, and hours of watering time. By and large our urban trees are watered too often and with a relatively tiny amount of water, leading to very shallow roots. Frequent water also leads to soft wood and major branches break with ease. They were planted with girdled roots. Tree root balls must be carefully inspected at the nursery and again once the pot or box is removed. When tree roots are confined for too long, their roots circle or kink around the perimeter of the growing container. Once directed in this fashion, the roots grow thicker and become bound together into what resembles a spiraled knot. Unfortunately, the roots do not straighten out once put into the ground. A tree with girdled roots is living on borrowed time. It has no grip to keep it steadfast in the wind and so it topples over quite easily.
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Tree planted too deep; possible crown rot.
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They were planted too deep. There is a sweet spot at the base of your tree that should be at ground level or slightly above. It’s the spot where the trunk flares out and the first roots extend. If you can’t see a flare at the base of your tree, it’s been buried. As a result, the roots don’t get enough oxygen and their growth is stifled. A small root system can’t give the tree the strong hold it needs to keep it upright in the wind. Too-deep trees are also susceptible to crown rot at their base. Water collects around the trunk rather than being absorbed
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by the roots. If you ever see a tree that has snapped off right at ground level, it is likely due to crown rot. There’s quite a bit you can do to help your trees survive our monsoons. If you want large, healthy trees, it all starts with selecting a good one at the nursery. Don’t choose the largest one. Inspect the roots, plant it at the right depth, irrigate it long and infrequent, and nip tuck prune it regularly. With proper planting and maintenance, you can enjoy more shade, potentially increase your property value, and save money.
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SPACES
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Have You Heard of Composite Patio Furniture? By Anesia St. Clair Anesia is a licensed contractor and owns Pure Patio, a design center and retail store in Goodyear, Arizona.
SCHOOL IS BACK IN SESSION AND WE’RE HEADING INTO COOLER WEATHER SOON. THE REASON MANY OF US LIVE HERE AND ENDURE OUR SUMMERS IS BECAUSE WE ENJOY AN EVEN LONGER ‘PERFECT’ WEATHER SEASON.
Soon it will be time to hose off the patio and get it ready for outdoor living and entertaining again. Aside from the fact that your furniture may be dusty from our monsoon season, you might notice it took a beating over the summer. If you leave your furniture outside all year, you may notice dirty or faded fabric, faded, cracked or rusting frames, and cushions that are less bouncy and heavier. They are likely filled with dirt and pollen. If you decide this is the year to refresh your patio with new furniture, you may be interested in composite. Composite outdoor furniture is increasing in popularity at a very fast pace, and has been referred to by many names. Some call it recycled plastic, resin, HDPE (High Density Polyethylene) or compare it to Trex® deck boards. Composite furniture has a long history in the United States, with one leading manufacturer being in business over 100 years. Small companies are starting to pop up and it’s now being made overseas as well. The dominant raw material for composite furniture is recycled plastic – namely water bottles, milk jugs, detergent bottles, and the like. Over 500 one-gallon milk jugs can be made into a single chair! The mainstream companies manufacture their own lumber and trademark it. They buy the plastic, remove the caps, and the pieces are ground into very small particles. This powder then goes through an extrusion process that produces long lengths of
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lumber with a consistent finish, no voids and 100% color permeated throughout the material. UV stabilizers are mixed into the solution to further improve color fastness. Foaming agents are added in varying degrees per brand, along with proprietary mixes of polymers and other secret ingredients that differentiate one from another. Many different shapes and thicknesses of lumber are created to satisfy the wide array of furniture pieces that are manufactured. The design variations are endless. Several colors, from earth tones to vibrant rainbow colors are made, and multiple colors of lumber may be mixed into a single piece. Some pieces integrate aluminum trim or woven polyethylene panels to create a soft seat and textured look. Composite lumber is of varying quality. You’ll notices differences in the texture, finish, weight, and brilliance of color. Longevity in the industry is perhaps the best reflection of quality in this market because the product has been tested in multiple climates for so long. Poly-Wood has been in business for 28 years and recently built a brand-new, state-of-the-art manufacturing facility in Indiana. They make their own lumber called Polywood® in their plant and produce thousands of variations of colors and styles in everything from sofas to dining sets to Adirondack chairs. Seaside Casual was founded in 1911 and creates their own Envirowood® which is then turned into beautiful, heirloom quality pieces.
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Below: Choose a pop of color by the pool. At right: Adirondack chairs by Polywood and Seaside Casual.
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Composite outdoor furniture is increasing in popularity at a very fast pace and has been referred to by many names.
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Consider woven panels for comfort without cushions. MAD Fusion Chaise Lounge by Seaside Casual.
How does composite fare in our harshest of dry and hot conditions? Excellent! One of the distinct advantages of this type of outdoor furniture is that it doesn’t get hot to the touch or retain heat once put into shade. It will not crack or peel, does not absorb moisture, doesn’t rot, rust, or corrode, resists mold and fungus, is very easy to clean, and is heavy. It’s virtually maintenance free. Wipe it off or hose it down when dirty. It’s perfect for hot, windy, dusty conditions. Sounds like Arizona, right? It’s manufactured with the intention of leaving it outside year round regardless of weather conditions. While this material was once stereotyped as coastal, or nautical in design, many traditional and contemporary designs are widely available. The United States recycles a tremendous amount of plastic. Composite furniture is using this plentiful raw material, 500 bottles at time. It’s a practical investment, it’s environmentally conscious, and will serve you with many years of entertainment and relaxation. One more month, folks, and we can really get out and enjoy our patios again! Easy to clean composite dining. Signature Counter Chair and Nautical Counter Table by Polywood.
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CULINARY ART
Perfectly-Baked, Butterflied Lobster Tails Whether for a birthday, anniversary or a romantic dinner for that special someone in your life, you just can’t beat a lobster tail dinner. And while you can always get dressed up and go out to a nice seafood restaurant and splurge, equally (if not even more) impressive is perfectly baking this delicious delicacy yourself at home. It’s much less expensive, and while such an undertaking may at first seem intimidating, it’s really not very difficult at all! Buy some nice-looking lobster tails from your local grocery store. The seafood department may have them, but if you buy frozen you’ll save even more. When selecting, make sure you don’t see
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any discoloration (like black spots) in the flesh of the lobster meat or a grayish color on the tails. You should expect to need two tails per person. If frozen, thaw out the lobster tails in the refrigerator for 8-10 hours, or soak them in cool water for 30 minutes or until they’re completely thawed. Now all you’ll need is a baking sheet, kitchen shears, melted butter and a few lemon slices and you’re ready. Optionally, a little paprika, garlic powder and scallions can be used to add some zest. Preparation time is only about 10-15 minutes, and cooking time is 15 minutes.
Preheat the oven to 350 degrees. Insert the point of your shears between the meat and the hard shell and cut the shell down the center of the tail starting from the front end and stopping short of the tail fan. Do not remove the undershell. You’ll now need to loosen the meat from both sides of the shell’s interior. If you have small fingers, they should do the trick, otherwise use the stem side of a small spoon or fork. Once this is done, use your fingers to separate the bottom of the meat from the underbody of the tail, gradually working from front to back and simultaneously lifting the meat up through the slit you’ve made in the hard shell. The uncooked meat will remain attached just above the tail fan and will rest (in one piece if you’ve done it correctly) on the top of the shell for baking (see photo at left). This is also called piggyback lobster tail. Next, baste with melted butter, dash with paprika and garlic powder (if desired), place tails on a baking sheet and into a 350-degree oven for about 15 minutes. If using a meat thermometer, the meat is cooked at an internal temperature of 140-145 degrees. Do not overcook or the lobster will develop a dry and rubbery texture. When done, the tail shell will have turned its signature red color, while the meat will be golden-white and bursting with flavor. Baste with another coating of melted butter, add scallions (if desired), a squeeze of lemon and enjoy!
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HAPPY HOUR
Chilean Wine Through the Lens of Viña Montes By Jessica Dupuy You can find more reviews from Jessica Dupuy and other talented wine writers at www.winereviewonline.com.
When it comes to Chilean wine, most American consumers have a vague familiarity As one of the leading South American wine producing countries, Chile has done an excellent job of producing and exporting a hefty sum of quality, pricepoint driven labels that consumers can readily find on the shelves, with Cabernet Sauvignon, Merlot Carmenère, and to a lesser extent, Sauvignon Blanc among the most recognized varieties. But with more than 500 years of viticultural history as well as more than a 1,000-mile expanse of coastal wine producing geography, all along a narrow strip of land book-ended by the Pacific Coast to the west and two dominant mountain ranges to the east, Chile has a lot more to offer than just the limited selection commonly found on your grocer’s shelves.
From North to South, Chile’s six main regions are set between coastal, valley, and mountain range geographical areas. They include Atacama, Coquimbo, Aconcagua, Central Valley, South and Austral, and are further divided into 17 sub-regions, with additional zones and areas that more precisely conform to certain growing climates. While the initial phase of Chile’s industrial wine efforts focused more on Bordeaux varieties, more recent decades have seen producers emphasizing grapes varieties better suited to the particular soils and microclimates in which they are grown. As a result, we’re seeing more successful examples of Sauvignon Blanc, Chardonnay, and Pinot Noir from cooler coastal areas, expressive Riesling from regions further south, and complex and sophisticated Syrah from arid valleys. Additionally, examples of Cabernet Sauvignon, Merlot, and more importantly Carmenère, are becoming more elegant and identifiable as being reflective of their terroir. Indeed, these are exciting times for Chilean wine producers. Multiple factors explain advancement in Chilean wine production, but some of the country’s larger, more established producers have paved the way for the advent of this new chapter in Chilean wine. One such producer is Aurelio Montes of Viña Montes. The son of an insurance salesman, Montes originally began his
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tral Valley and along the Zapallar Coast of the Aconcaqua Valley, allowing for a wider range of cool-climate wines such as Pinot Noir and Sauvignon Blanc. The growth of the brand has arguably played a pivotal role in broadening the awareness of Chilean wines in the global market. Aurelio Montes himself has received numerous accolades as an innovator and entrepreneur. But beyond growing a brand and raising the perception of quality wine from Chile, Montes has helped bring forth a new era by focusing on terroir-driven wines, using modern technology but balancing it with balanced with sustainable vineyard practices, and perhaps most importantly, mentoring and consulting with other producers throughout the country. Tasting through a cross section of Montes’ wines shows that the acclaim he has drawn is well deserved: Montes Alpha Carmenère 2014: With bold, fruity aromas veiled in leather and spice, this wine has a soft, supple mouthfeel with flavors that are savory and rich with dark dried fruit, violet and a touch of blackberry jam. 91 Montes Classic Sauvignon Blanc 2016: A beautiful summer wine, this Sauvignon Blanc offers fruity aromas of yellow apple and lime zest and is backed by a crisp minerality on the palate. Delicious with seafood. 93 Montes Alpha Syrah 2014: With aromas of blue fruit, Kalamata olive and a hint of eucalyptus, this Syrah is big with pronounced tannin and a brambly blackberry backbone framed with vanilla and spice. 91
career in agronomy, focusing on horses and cattle after his father purchased land in the countryside west of Santiago. While at the Pontifical Catholic University of Chile in the early 1970s, he took an optional course in winemaking, and that soon lead him down the path to study oenology. He then spent more than a decade forging his path as Chief Oenologist at Undurraga Winery in Chile before moving to Viña San Pedro. It was there that he met Douglas Murray, a wine marketing professional who was eager to help reshape the global perception of Chilean wine. The duo then left to create Viña Montes along with Alfredo Vidaurre in 1988.
Montes Classic Series Merlot 2014: A rich, ruby color looks lovely in the glass, followed by aromas that are decidedly red-fruit driven, with notes of cherry, ripe plum and raspberry. Suggestions of violet and vanilla lead to a soft, silken palate with cocoa and blackberry. 90 Although Viña Montes is but one example of the forward strides being made in this South American country, it certainly stands as an exemplary case in point.
Since that time, the Montes brand has grown to become one of the country’s largest producers, with an annual production of more than 650,000 cases. The majority of Montes wines are sourced from the Colchagua Valley with 135 hectares at the La Finca de Apalta vineyard, which produces a range of high elevation style reds such as Cabernet Sauvignon, Carmenère, Syrah and Merlot. Closer to the Pacific, the 350-hectare El Arcangel Estate experiences slightly cooler temperatures and drier weather conditions than the rest of the Colchaguea Valley. Planted in the more clay-driven soils on this estate, the vines are more vigorous, yielding a different expression of Cabernet Sauvignon, Carmenère, and Syrah. Montes also cultivates vineyards in the Maule region of the Cen-
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CRAFTS
Vanilla Coffee Mason Jar Candle By Vanessa Coppola Visit www.seevanessacraft.com for more crafts and recipes.
CALLING ALL COFFEE LOVERS! This homemade vanilla coffee candle tutorial is for you. It’s so easy to make and smells divine. Make a few to give away as gifts. They’d make a great birthday, housewarming or just because gift for any espresso lover.
MATERIALS Mason Jar Hot Glue Gun Candle Wick 3 cups Soy Wax Chips 2 tbsp Vanilla Extract 2 tbsp Coffee Beans Mason Jar Printable Tags Scissors Jute Hole Puncher
INSTRUCTIONS Step 1: Hot glue the wick to the bottom of the mason jar. Step 2: Place the wax chips into a microwavable bowl. Microwave for 1 minute intervals, mixing in between, until fully melted. Step 3: Mix in vanilla extract. Step 4: Pour 2 tablespoons of coffee beans into the mason jar. Step 5: Pour the melted candle wax into the jar, on top of the coffee beans. Mix. Step 6: Allow to harden overnight. Cut the wick to ½ inch above the wax. Step 7: Tie a tag on the candle and gift to someone special!
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