CONTENTS | MAY | 2018
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SPOTLIGHT
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OUTDOOR SPACES
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CRAFT
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HAPPY HOUR
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Mother’s Day Gift Guide KISS: Keep Irrigation Super Simple LEGO Soap Gift for Teacher What Goes with What? Vintners Weigh in on Favorite Food & Wine Pairings
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SPOTLIGHT
Mother’s Day Gift Guide
Mother’s Day is May 13. But what do you give the person in your life who deserves it all? If you’re still looking for a gift for that special mother in your life, here are some suggestions that we think will help put a smile on her face.
When In Doubt - Jewelry! Ted Muehling Small Brushed Silver Rice Earrings $160-$245
Inspired by natural elements, these bright, brushed silver Ted Muehling earrings are a study in form, proportion, and pure beauty. • Brushed sterling silver. • 14-karat yellow gold French wire backs. • 3/4”L.
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OPE N D O OR S A R I Z ONA | A PR I L 2 0 1 8
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SPOTLIGHT
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O P E N D O O R S A R I Z O N A | M AY 2 0 1 8
Make Her Dinner Skillet Seared Salmon with Garlic Lemon Butter Sauce
Recipe source: Cooking Classy (www.cookingclassy.com) Seared salmon is both delicious and very easy to make – just don’t overcook it! This salmon recipe requires minimal ingredients and it comes together quickly. Ingredients 4 (6 oz.) skinless salmon fillets (about 1-inch thick) Salt and freshly ground black pepper 2 tsp olive oil 2 garlic cloves, minced 1/4 cup low-sodium chicken broth or vegetable broth 2 Tbsp. fresh lemon juice 3 Tbsp. + 1 tsp unsalted butter, diced into 1 Tbsp. pieces 1/2 tsp honey 2 Tbsp. minced fresh parsley Lemon slices for garnish (optional) Instructions 1. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. 2. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. 3. Add garlic and sautÊ until lightly golden brown, about 1 - 2 minutes. Pour in broth and lemon juice. 4. Let sauce simmer until it has reduced by half (to about 3 Tbsp.), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside. 5. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. 6. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. 7. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer. 8. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
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SPOTLIGHT
Spa Day Alvea Spa at Trilogy (623-215-6290) Spring Body Revitalizer $100
Choose from three awaken scents: Minty Lavender, Lemongrass Green Tea or Tropical Citrus.
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OPE N D O OR S A R I Z ONA | NOV 2 0 1 7
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SPOTLIGHT “Home is Where Mom Is” Handmade Mother’s Day Card www.CraftyMorning.com Make this adorable Mother’s Day craft with your kids using popsicle sticks and buttons! I think the message behind it would make a mom get all warm and fuzzy inside. You will need 6 popsicle sticks, buttons, pink/yellow paper, glue, scissors, a marker, and glue. Start by building a square with the popsicle sticks and glue them together then add two more to make a pointed roof. Cut out a pink heart and glue it in the center of the house. Glue on some pretty pastel buttons and write “mom” inside the heart. Underneath have your kids write “Home is where mom is…Happy Mother’s Day!”
Learn to Salsa!
Instead of another weekend spent golfing, take salsa dancing lessons with your wife or significant mother.
You Can Never Go Wrong with Flowers CARNATIONS $25-$50
Perhaps the most traditional Mother’s Day flower is the carnation. Pink carnations represent gratitude and love while red carnations signify admiration. White carnations are traditional flowers to give or wear in remembrance of a mother who is no longer living.
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Shoes, Shoes, Shoes! Fabricadiroma Aldo Shoes (www.aldoshoes.com) $100
Get tangled up in these high-heel sandals featuring a geometric web of rhinestone-embellished straps. A statement accent to both high hemlines and maxi gowns, they’re a show-stopping addition for a glamourous night on the town.
O P E N D O O R S A R I Z O N A | M AY 2 0 1 8
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OUTDOOR SPACES
KISS: Keep Irrigation Super Simple By Anesia St. Clair Anesia is a licensed contractor and owns Pure Patio, a design center and retail store in Goodyear, Arizona.
Ask anyone, any landscapers even, how you should set your irrigation timer and you’ll get a different answer from each person. Some write this off to “different schools of thought,” leaving an opening for long complicated explanations. Most landscapers adopt a standard way they water, born from what someone they used to work with told them. If you ask them to explain why this is the best watering schedule, you’ll either hear very little in terms of a meaty answer or you’ll hear lots of talking that’s meant to bore you so you don’t want to hear it. I’ve checked hundreds of timers and rarely see anything that supports the needs of the plants. What I’ve found is fairly consistent. By and large, we water too often and too shallow. Go way back to the basics and irrigation is very simple. Let’s keep it that way. All you need to understand is a few very simple principles: 1. The roots need to get wet – all of them Imagine for a minute where the roots probably are underground.
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In school, we were taught that a tree looks kind of like an iceberg. What you see above ground is small compared to the larger mass of roots below ground. Tree roots prefer to grow wide and deep, and will, unless you train them otherwise. Shrub roots are the same. In Arizona we use drip irrigation. These drips of water need to get the roots wet. How many drips does it take to wet a large, deep root ball? A LOT! Shrub roots are about 3 feet deep. They span wider than the shrub is. Your drip emitters need to create a wet spot that covers a width greater than the diameter of your plant and about 3 feet deep. Hint: this doesn’t happen with one emitter in one hour. For trees, imagine that the roots are many feet deep and much wider than the canopy of your tree. Now consider that you may have a few drip emitters placed next to the trunk. How are the
roots going to get wet? The trunk is going to get wet. There are thousands of roots spanning a large circle all the way around the tree trunk, a good 10-15 feet or more away from these drip emitters. Your tree really doesn’t stand a chance! 2. Water for the same amount of time year ‘round “She’s lost her mind! We all know you have to water more in the summer,” you say, shaking your head. Stick with me here. If you buy into the idea that all of the roots need to get wet, then can you agree that roots don’t change their size with the seasons? They don’t shrink and expand. They are huge underground year ‘round. They gradually spread with age and proper care and only get huger with time. Why would you water less in the winter, wetting only some of the roots, and water more in the summer, wetting more of the roots? All the roots need water in order to thrive, regardless of what time of year it is.
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We’d water trees more, but most residential timers top out at a four-hour run time. Of course this isn’t perfect, and we’ve seen lots of crazy things when it comes to how irrigation systems have been installed, but it’s a great rule of thumb for most situations. We’re trying to keep it simple.
FOR ALL YOUR HOME FINANCING NEEDS. Barb Spitzock Mortgage Loan Originator | NMLS# 1607902 16150 N. Arrowhead Fountain Center Drive Suite 245, Peoria, AZ 85382 Branch NMLS# 1671724 | 480.266.5034 Phone barb@stearns.com | www.BarbSpitzock.com This is not a commitment to lend. Program restrictions apply. Stearns Lending, LLC also operates under the trade name Stearns Home Loans in all states except for Arizona, Massachusetts, and New York. Stearns Lending, LLC offers many loan products. Stearns Lending, LLC is a California Limited Liability Company headquartered at 4 Hutton Centre Drive, 10th Floor, Santa Ana, California 92707. (800) 350-LEND (5363) Company NMLS# 1854 (www.nmlsconsumeraccess.org). Stearns Lending, LLC is licensed, registered, or exempt from licensing to conduct business in the following states which require license disclosure on advertising materials: Arizona Mortgage Banker License #0905413; the business phone number that Stearns ad Lending maintains on file with the State of Nevada Department of Business and Industry is (714) 513-7777. This information is accurate as of January 29, 2018. © 2018 Stearns Lending, LLC All Rights Reserved. SHL3009/01292018.
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OUTDOOR SPACES So what amount of time does it take to wet all the roots? The answer to this varies greatly, and herein lays the crux of the confusion. It varies based on soil type (sandy, rocky, clay, etc.), number of drip emitters serving your plant (one at the center, or two or more spread out), capacity of the emitters (1 gallon per hour, 2 gallons per hour, etc.), and the placement of these emitters. The only way to know for sure how long it takes to wet your root zone is to turn on your irrigation and let it run. You would push a soil probe into the ground and see how far it goes in. If you can easily push it in three feet, then the soil is wet to three feet. You’d also evaluate how wide the wet spot is. This will tell you how close together your drip emitters need to be in order to get full coverage. Let’s say you don’t want to do any of this. You can follow a “rule of thumb” that works really well, given the many variables that are difficult to assess. Rule of thumb is to water shrubs for three hours at a time and water trees for four hours at a time. We’d water trees more, but most residential timers top out at a four-hour run time. Of course this isn’t perfect, and we’ve seen lots of crazy things when it comes to how irrigation systems have been installed, but it’s a great rule of thumb for most situations. We’re trying to keep it simple.
In the hottest part of summer, water your plants twice a week and your trees once. If you have some high-water use plants and they show signs of stress, you may need to add a third time now and then, only during the extremes. Plants like to dry out between watering cycles, so please don’t overdo it. As the temperatures gradually warm up and cool off, you’ll gradually increase and decrease the frequency of water accordingly. There will be times around June and September when you water plants once a week and trees once every two to three weeks. The length of time that you water always stays the same at three and four hours for plants and trees respectively. So there we have it – a plan to Keep Irrigation Super Simple. Try to water your roots all the way through and to their widest ends, and only water again when the dirt has dried out. Your simple plan is to water plants for three hours and trees for four hours. Water them zero to three times per week depending on time of year.
3. Change the frequency of watering events with the seasons Now that you know how long to water, all you need to do is adjust how often you do it. You can either learn how to program your timer, give instructions to your landscaper (and verify they’ve done it correctly), or don’t program it at all and just manually start the timer when needed. You will need to tinker with this from time to time since our temperatures do sway quite a bit throughout the year. The great news about plants is they give you signs when they need water. If they die from lack of water, it’s a slow death and you have plenty of notice to turn things around. If your backflow, timer, or a valve breaks, it’s not an emergency. Shut the water off and call an irrigator. Your plants can go without water for a while if you’ve been watering correctly and you’ve trained the roots to go deep. Also worth noting, some plants show similar signs when suffering from too much and not enough water. When in doubt, push the rocks aside and press your fingers into the dirt to see if it feels moist or dry. We have another rule of thumb for watering frequency. Your shrubs and trees may need water once a month or less in winter. You may choose to shut your timer off altogether and wait for plants to look dry before you run a manual cycle. If we get rain, you may not need to water at all from November through March.
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If you go check your timer now and notice that it’s currently set to water thirty minutes or an hour every day, shut it off until you can get it reprogrammed. Your plants will look much better, bloom more, and will live longer with deep, infrequent water. There are many caveats and KISS isn’t perfect, but it will get you far closer to what is best for your plants. Enjoy!
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CRAFT
LEGO Soap Gift for Teacher By Vanessa Coppola Visit www.seevanessacraft.com for more crafts and recipes.
Teacher Appreciation Week starts on May 7th and we couldn’t be more appreciative of the amazing teachers in our community! Say thank you to your favorite teacher by making them a LEGO soap bottle. This is a fun and easy craft that the kids can help with. You might want to pick up a few extra bottles for your own bathrooms. Kids won’t hesitate to wash their hands with this fun soap! SUPPLIES Black Adhesive Vinyl Transfer Tape Liquid Hand Soap 15-20 LEGO or Similar Bricks Plastic Straw
INSTRUCTIONS Step 1: Remove the liquid soap label. Tip: If there is residue from the sticker, slather a layer of peanut butter on top and let it sit for an hour before washing in hot soapy water. The residue should come right off. Step 2: Place 15-20 LEGO bricks inside of the soap container, using a straw to push them down. Step 3: Using an electronic cutting machine, like a Cricut, cut “BEST TEACHER ON THE BLOCK” out of black adhesive vinyl. Weed the image and use transfer tape to place the vinyl on the soap bottle. You could also use black puff paint or a sharpie to write the words if you don’t have a machine. Step 4: Gift to your favorite teacher!
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HAPPY HOUR
What Goes with What? Vin in on Favorite Food & Wine By Marguerite Thomas You can find more reviews from Marguerite Thomas and other talented writers at www.winereviewonline.com.
As co-writer of WRO’s column Wine With, I spend a lot of time thinking about specific foods and wines and how they might, or might not, go well together. Food and wine pairing choices can be personal and sometimes quirky (popcorn and Champagne), or obvious and unanimous (steak and Cabernet). One thing I’ve learned about the subject during a long career of interviewing and frequently sharing meals with winemakers and others directly connected to wineries around the world is that many of these men and women take selecting the “right” wine to go with a particular meal very seriously. Of course, this is not a universal preoccupation--many vintners, like many consumers, do not really care all that much about what goes with what as long as the wine is good. Still, people who work with wine all-day-every-day are inclined to have pretty definite ideas about what wines will best flatter the food they like. 20
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And so, with this in mind, I decided to ask a handful of vintners in a variety of different wine regions in the US, east and west, to describe one or more examples of their favorite food and wine pairings. The only instructions I gave them was that they could not select their own wines. Carl Helrich, Allegro Vineyards, Brogue, Pennsylvania I’m a sucker for trocken or halb-trocken Riesling. Not sure if it’s my German last name or what, but there’s something appetite-whetting about those wines. One of my favorites is Dr. Loosen Erdener Treppchen — there’s nothing like Riesling for lunch, or before dinner, or to re-inspire me after a day of tasting reds. But, like many winemakers, I’m blindly infatuated with great Pinot Noir. I find my highest highs usually in Oregon, where Cristom Jessie Vineyard and Louise Vineyard wines hold a special place for me. Sometimes I’ll go for a Calera, which is one California Pinot I’m fond of. Having these wines with roasted salmon with a soy-maple syrup based sauce is really the best combination of
ntners Weigh e Pairings
earthy savoriness with a bridge of sweetness that parallels what’s in my glass. Rich Olsen-Harbich, Beddel Cellars, Cutchogue, Long Island, New York These are two pairings I really enjoy. The first is a wine from the Nahe region of Germany, which is where my mother’s ancestors have lived for hundreds of years. One of the best wines in the region is Dönnhoff. This pairing goes back to my childhood celebrations — my soul food: Dönnhoff Estate Riesling 2016, Nahe, paired with roast goose, spätzle and red cabbage. My second choice showcases the potential of Petit Verdot on Long Island’s North Fork, which I’m really excited about: Channing Daughters Petit Verdot 2015, North Fork of Long Island, with grilled filet mignon, sweet corn, and roasted potatoes. Sheila Nicholas, Anam Cara Cellars, Newberg, Oregon Since we are Pinot Noir devotees, here is a wonderful pairing that I have yet to experience, so can only dream about now: Slow cooked wine-braised wild boar stew with cracked dried juniper berries over polenta, paired with Harry Peterson-Nedry’s [Chehalem Winery] 2010 Ribbon Ridge Pinot Noir. This pairing is based on a recent winemaker dinner we had at Agrivino, a Willamette Valley ‘insider’ restaurant. On that occasion, the boar was perfect with our own 2014 Mark, but I think the power of Harry’s agreeable Ribbon Ridge Pinot would be spectacular with this dish.
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I also think fish and chips with dry Oregon Riesling is a match made in heaven! >>>>
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HAPPY HOUR
+ Luca Paschina, Barboursville Vineyards, Barboursville, Virginia To celebrate spring: Risotto with morels and asparagus, with refreshing and youthful Ferrari Brut non-vintage from Trentino-Alto Adige. To celebrate summer: Burrata and Grilled Shrimp from North Carolina, with a salty and silky 2016 Fiano, Salento IGT, Masseria di Altemura. To celebrate winter: A soup with cannellini beans, rosemary, and Parmesan, with earthy and spicy 2014 Gigondas, Chateau de Saint Cosme. Claudio Salvador, Firelands Winery, Sandusky, Ohio Osso Buco Alla Milanese, with saffron rice and polenta, paired with Cantina Pedres Cannonau (Grenache) from Sardinia. Tom Sharko, Alba Vineyard, Milford, New Jersey Shea Chardonnay from Oregon — Dijon clones, with 20 years of growth, this is a new-world Chardonnay that is totally unique and a real treat! Bright and crisp, with great minerality, it works well with seafood, pasta in cream sauce, or wood-fired white pizza with fresh clams. Kistler Chardonnay (Hyde Vineyard) — A truly extraordinary wine with great weight and real finesse that pairs well with grilled swordfish. I’ll always have a deep appreciation for Kistler wines and for Mark Bixler [one of the founders of Kistler Vineyards who died last year after a brief illness], who spent one Saturday afternoon with a couple of growers from New Jersey talking about what it takes to grow and craft extraordinary wines.
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Carlo Devito, Hudson-Chatham Winery, Tannersville, New York 1. Roasted lamb with garlic and broccoli rabe, paired with any of these: Black Ankle “Leafstone” from Maryland; Keuka Lake Leon Millot from the Finger Lakes, NY; Barboursville “Octagon” from Virginia. 2. Roasted pork seasoned with rosemary and garlic, served with mashed sweet potatoes and grilled asparagus, paired with any of these: Lincoln Peak Marquette from Vermont; Heritage Estate Reserve BDX from New Jersey; Hermit Woods Petite Blue from New Hampshire; Bedell Cabernet Franc from Long Island, NY. 3. Roasted lemon chicken with roasted root vegetables and string beans, paired with any of these: Palmer Vineyards Aromatico from Long Island, NY; Maquam Pear Wine from Lake Champlain, Vermont; Jonathan Edwards Gewurztraminer from Connecticut; VaLa Vineyards Prima Donna from Pennsylvania. Kim Stare Wallace, Dry Creek Vineyard, Sonoma County, California Raimun Verdejo: This full-bodied Verdejo pairs perfectly with fresh Dungeness crab or clams cooked “the sailors way” in a saffron-infused broth made with white wine. Domaine de Montille Bourgogne Rouge: A feminine and pretty Burgundy that is a wonderful accompaniment to halibut prepared with an earthy wild mushroom ragoût.