HOME style
fall
MAGAZINE
PUBLISHER Jim Shrader (618)463-2580 Jim_Shrader@thetelegraph.com
EDITOR IN CHIEF Dan Brannan (618)463-2560 Dan_Brannan@thetelegraph.com
EDITOR Kathie Bassett (618)463-2562 kathie_bassett@thetelegraph.com
Editor’s note
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Oktoberfest
All the Buzz
5
Backyard Beekeeping
CREATIVE DIRECTOR Georgia Mills (618)463-2554 Georgia_Mills@thetelegraph.com
GRAPHIC SUPERVISOR Joe Wilson (618)463-2599 Joe_Wilson@thetelegraph.com
ADVERTISING DIRECTOR Johnny Aguirre (618)463-2543 Johnny_Aguirre@thetelegraph.com
SALES COORDINATOR Sue Ellen Boschert (618)463-2532 Sue Ellen_Boschert@thetelegraph.com
CONTRIBUTORS
Spring Bulbs
7
Julie Conley
Happy Trails
8
Friesian horses
Making Eating a Hoot
10
Crystal Moore-Stevens
Barn quilts
12
Stitching heritage together
Hampton Garden
14
A place for neighbors to grow together
Danette Watt
Ask a Professional
Laura Griffith
Dan’s Sawing
17
Julie Conley Kathie Bassett Crystal Moore-Stevens
Fire Pits Make backyards cozy
A family affair
THE
TELEGRAPH
www.thetelegraph.com Spring 2009
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Elegant home accentuates comfort
Cooking in the garden Earth-friendly baking
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3125 Washington Ave, Alton
618-466-5847 or 656-2441
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editor’s note
kathie BASSETT
“Beer is proof that God loves us and wants us to be happy.” - Benjamin Franklin
Oktoberfest A crispness in the air signals that it's time for heartier fare and fuller-bodied drinks, which mirror the colors of the turning leaves. Fall brews are more flavorful and more substantial than summer's brighter quenchers. The colors deepen and the flavors get toastier as the tastes of the harvest table cry out for malty partners. The Oktoberfest tradition started in Munich more than 200 years ago to honor the 19th century matrimony of Crown Prince Ludwig of Bavaria, and since then, the entire world has joined in on the celebration. Over the last decade, the proliferation of craft and microbreweries has brought about an ever-increasing selection of beers, now
A selection of seasonal and Oktoberfest beer from Godfrey Meat Market.
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Fall 2011
Amy Alfeld and her Welsh Corgi, Harlech, enjoy beer and bratwurst in her backyard biergarten. The bratwurst and red cabbage are Godfrey Meat Market's house specialties, made on the premises. offering harvest and special fest beers to appeal to diverse, sophisticated palates. At Godfrey Meat Market, owner Ian Warford said the store carries more than 300 different labels from all over the world. "We have everything from lagers to stouts," he said. "And there's so much variety in between the two." Seasonal favorites include pumpkin ale, autumn maple beer, coffee stouts and brown ale. Bratwurst traditionally is paired with an Oktoberfest beer, often a marzen, which historically had been brewed in March because of storage difficulties posed by summer temperatures. The beer was lagered (kept in cold storage) over the hotter months and brewed at a slightly higher gravity (or alcohol content) to help it maintain stability against the summer heat. This German lager style tends to be fullbodied, toasty, dark copper-hued, with just enough hops to balance the malty sweetness and a slightly higher alcohol content. Popular brews are Ayinger Oktober FestMarzen, Shiner Bock, Paulaner Oktoberfest Marzen, Hofbrau Oktoberfest, Weihenstephaner Festbier and Samuel Adams Octoberfest, Ian said. While many of these beers are brewed in Germany, some are crafted in this country. Ranging in color from dark amber to a clear, coppery orange, the nuanced flavors have varying undertones of caramel, vanilla and spices. Reflecting their love of German foods, culture and heritage, Phil and Amy Alfeld of Godfrey pay homage to the country in their backyard re-creation of a German biergarten. Self-described "junkers," the couple scout bargains every weekend, resulting in their large collection of steins, jugs and plates. To celebrate Oktoberfest, they have set their authentic table with a Munchen flag and
plates bearing the city's emblem. To round off the bier fest, the Alfelds serve bratwurst and braised red cabbage, housemade by Godfrey Meat Market. For a sweet finale, they have traditional apple "streusel" on hand. The motto for the month may well be:
“Ein bier, bitte.” Braised Red Cabbage 1 head shredded red cabbage 1/4 pound bacon diced 2 Tbsp. vinegar 2 Tbsp. sugar Salt and pepper, to taste. Cook bacon until crisp, and remove from pan. Add cabbage, cover and sweat for 2 minutes. Add vinegar and sugar. Fold back in bacon; season to taste.
BACKYARD BEEKEEPING Story and Photos By LAURA GRIFFITH
Cathleen Keasey regularly checks on the bees that she keeps in her backyard. She wears a suit to prevent stinging.
Cathleen's growing fondness for her hobby has led to her adding bee-themed garden ornaments to her backyard.
Cathleen Keasey slips on a white body suit, hat and gloves before stepping into her back yard in Edwardsville. Before this year, she never imagined becoming a beekeeper, and now she and her husband, Richard, are all in. Today, she's just checking in on the hive. Because it's fairly new, the Italian honeybees need sugar water every two days or so in order to build their honeycomb. Since April, Cathleen estimates that her new colony already has gone through 20 to 30 pounds of the nectar. "Experts recommend that you look in the hive every two weeks," she said. "So, you can go on vacation for weeks (and not worry)." Typically, the best time to interact with the hive is between 10 a.m. and 2 p.m., when a lot of the worker bees are out collecting pollen. As she pulls the frames out of the white, wooden hive, which Richard built by hand, Cathleen has to be careful not to smash the bees that are clinging to them, she said. When there are fewer bees in the hive, that isn't as big of an issue. Along with her outfit, which protects from the bees' stingers, Cathleen usually uses smoke to calm them. It masks their attack pheromones, so she can do her work. "Just in case, it's better to be safe about it," she said. "There's a learning curve. The first time we were out there with all those bees, it was kind of freaky, but I've never bee stung."
Luckily, neither have any of the couple's five children, ranging in age from 10 to 18 years, who were hesitant at first but now are growing used to having the bees around. "I think our track record speaks for itself," said the stayat-home mom. "We would encourage anyone to do it." The Keaseys got started by ordering three pounds of bees (about 11,000, plus the queen) from Long Lane Honey Bee Farms online (www.honeybeesonline.com). They had been inspired by a seminar on "Beekeeping for Beginners," which they attended at Edwardsville Public Library. The speaker was Jake Williams, who teaches in the Biology Department at Southern Illinois University Edwardsville. "I think we were interested in keeping bees, but also to see what this guy had to say," Cathleen said. Since the seminar, the couple has become very knowledgeable about beekeeping by reading lots of books, including "Beekeeping for Dummies," and through online lessons. Their hope is that the bees will help pollinate their garden and the three cherry trees in their back yard that hardly yield any fruit. "Plus, we like honey a lot - and they will make more than they need," she said. "But not until next year." While the colony still is getting established, the Keaseys will not harvest honey. In the meantime, they have time to purchase the equipment that will be used in the extraction and become more familiar with that process. When they do harvest, Cathleen says they plan to give some of the honey away and to sell some to recoup a few start-up costs. In the meantime, they'll enjoy their new hobby. "Beekeeping is actually very therapeutic," Cathleen said. "It's fun to watch the bees do their jobs." For next year's project, the family might look into keeping chickens. Home Style
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Spring bulbs n the cycle of gardening, every season has a theme. Winter is a time of reflection and planning, spring is a time of celebration, and summer is a time of relaxation. Fall is the season for optimists. Through the summer, we have lovingly tended our gardens, and in the fall, we gardeners start to make mental notes on what worked, what needs improving, what we look forward to trying again. The growing season is barely done, and we are looking forward to the next one already.
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The most optimistic task of all is planting spring bulbs. We carefully select from catalogs and garden centers, relying only on pictures to reassure us of what the flowers will look like. We bring the seemingly lifeless lumps to our gardens and tenderly place them in the ground - and then we wait for months before there is any sign of life. Most people are familiar with tulips, crocus and daffodils, but there are many more choices. Hyacinths offer great fragrance. Fritillaria are dramatic and exciting in their highly unusual flowers. The smallest bulbs - scilla and snow drops - provide delight in greater amounts than their diminutive size would indicate. Consider planting these by the hundreds in a section of lawn. Choose a section that you don't mind waiting to mow, as the leaves need to die back to recharge the bulbs. Planting spring bulbs requires a good deal of faith: Faith that the bulb still has life in it, faith that it will be what we hoped, and faith that the garden will still be a garden in several months. Most importantly, we are assured that the forthcoming winter will not last and that the flowers will brighten our days.
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Home Style
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For Home Style/ FRED POLLARD
Left, Martha McPike with her 3-year-old Friesian, Henry, who she calls "Mr. Delicious." Below, from left, are Harvey, Hanzi and Henry.
Happy Trails
Story and Photos By FRED POLLARD
A
lthough Annie Hoagland is training her beloved Friesian horses to hunt, she does not want people to get the wrong idea. "We do not kill for sport. In fact, I don't think our hunts have caught anything since 1968," she said, laughing. "It is really just a silly chase with participants dressed in red coats." For more than half a century, Annie has raised and trained horses. She also has taught many children and adults, to ride. "I rode horses all throughout my childhood and took lessons from around the world," she said. "I was always the go-to person when it came to horses, and always had a bunch of kids around me, asking me all kinds of questions about horses." Since they were just a year old, 3-year-old Friesian horses Hanzi (owned by Annie), Henry and Jenna (owned by Karen DeGrand) have made their home at Annie's stable and riding ranch. Harvey, who also is 3 years old and is owned by Gi Gi Harrow, came later.
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Fall 2011
â&#x20AC;&#x153; â&#x20AC;? It is all about building trust with the horses. ANNIE HOAGLAND
HORSE OWNER AND TRAINER
"I searched and found these beauties from the Amish," Annie said. "They began their training last year and just started riding this March." Calling the breed "extremely goodnatured," Annie has devoted long hours to their training and care. "Thanks to Annie working with them, these horses are people-friendly, calm and trusting," said Martha McPike, who owns Henry, aka "Mr. Delicious." "She has instilled that trust in them since they were babies. They let us lead them across creeks and through water, because they know we are not going to do anything to hurt them."
Annie Hoagland works with Henry (in the green bridle) and Hanzi (in the black bridle), two of the Friesian horses at her stable. "It is all about building trust with the horses," Annie said. "People do not realize they have to take the time to train a horse; they just want to put on a saddle and go.
“
Thanks to Annie working with them, these horses are people-friendly, calm and trusting. MARTHA MCPIKE
”
FROM PREVIOUS PAGE
You must be consistent. Train them every day and develop a routine until they learn to enjoy their training. It should be fun for them." A Principia College student, J.T. Jones, helps them with the daily training. Annie, who calls herself a "lifelong naturalist and conservationist," says she estimates the number of people she has trained to ride to be in the thousands. She also is a founding member of the Great Rivers Land Trust, an organization committed to preserving the beauty and majesty of the Great River Road along the Mississippi River. "My big passion is land preservation," she said. "We want to keep this area looking natural and beautiful, and we want to keep the River Road from being commercialized and overdeveloped. "It is a snapshot in history of what the river would have looked like 100 years ago, and we are trying to keep it that way. This is the only place where such a preserved Mississippi River corridor exists." The home Annie has created for her Friesians is yet another living example of her dedication to preservation. The stables are tucked neatly away from the nearby industry and commercialized land, an oasis in a sea of technology. "When my husband was stationed in Korea, I lived there, as well," Annie said. "They have so little natural area. When I came home, I really, really appreciated what we have here and how beautiful our area here really is. "I wanted our horses to have someplace to be free, participate in hunts and be comfortable. I don't know if (the Friesians) will ever go hunting; it will depend on how their training turns out." Originating in the Netherlands, the breed has been used in the past as both light draft and war horses because of its graceful nature (despite its size). It is known for being energetic and rambunctious, but also gentle and docile. And judging by their behavior while being brushed for their photo shoot, the Friesians do not mind the limelight, either.
Karen DeGrand’s 3-year-old Friesian, Jenna.
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Making eating a hoot
by Danette W. Watt
Crystal Moore-Stevens enjoys preparing fresh, nutritious meals for her husband Eric and 6-year-old son Cayan. She plans to puree the same food for newborn daughter Iris.
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Fall 2011
used from the time he started eating was simply that he was required to eat everything that we served him. If he didn't like something, he had to learn to like it because, one, it is good for him, and two, that is what's for dinner. It helped that I made his baby food by literally just taking what I made for us and putting it in the food processor. So, he learned to eat food exploding with flavor right from the start. I began with just simple foods such as mashed sweet potato, avocado, squash or banana, but slowly added what was on our menu.
As the school year starts up again, it is an important time to get back into routine. Summer is so busy and often accumulates a few less-than-desirable habits, such as staying up late, sleeping in, lack of structure and unhealthy food choices. Because children focus and function better when they eat wellbalanced meals, it is very important to make healthy food choices a part of their daily routine. To learn more about the garden, visit our website at www.lavistacsa.org
Crystal entered her "owl" in Schnucks' "My Top Plate All Stars," currently voted in first place. Photos by KATHIE BASSETT
By CRYSTAL MOORE-STEVENS
Crystal uses fresh produce from the garden to introduce her children to a widevariety of flavors.
Herbalist, La Vista CSA Farm Food is such an important part of our lives. It nourishes our bodies, gives us energy and strength, and is incredibly delicious. Food plays such in integral role in our health. It is especially important for children to establish healthy eating habits at a young age. As parents, we are able to set good examples for our children by eating healthy and by serving them healthy foods. For most parents, it is a challenge to get their children to eat healthy foods. It takes a little time and creativity to get your kids hooked on healthy eating habits, but in the end, it certainly is worth it. I recently entered a competition to create a healthy plate that has kid appeal, looks delicious and looks easy to make. This owl was my entry in the Schnucks "My Top Plate All Stars" contest. I used peach rings topped with kiwi slices and blackberries to make the owl's head and 12-grain wholewheat toast topped with pesto and carrot swirls to make the body. Then, I wrapped a free-range chicken breast stuffed with goat cheese and pine nuts in grilled zucchini for the legs; finally, I made the wings from endive boats stuffed with hummus and a seasonal veggie salad of avocado and garbanzo beans. Luckily, our 6-year-old son, Cayan, is an amazing little eater with a sophisticated palate and an appetite for healthy foods. Some of his favorites are goat cheese, broccoli and avocados. He also is very fond of "green juice" (fruit smoothies blended with Barlean's Greens). He prefers dark chocolate to processed candy loaded with sugar any day of the week. Some may disagree, but the method we
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11
Barn quilts stitch heritage together Photos By ED WILLIAMS
Story By KATHIE BASSETT
isitors driving through the postcardperfect scenery of Calhoun County, ablaze with autumnal red, orange and yellow color, may be surprised by glimpses of even more vibrant hues provided by the many barn quilts displayed on area barns and buildings. "This is an outstanding Quilt Trail," said David and Ruthann Kern of Bloomington, Ill., who took more than 200 photos on their tour. "The countryside is wonderful, and the people are amazing." Each of the barn quilts mounted on the side of a historic barn or building has a story to tell. Behind their traditionally derived designs, the painted patterns have a connection to the families that commissioned them. The project began surreptitiously when Robbie Strauch approached artist Jill Rulon to create a barn quilt for her daughter, Trista. Her son-in-law, Tim, wanted to surprise Trista
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Fall 2011
A team of dedicated volunteers, including Carole and Charlie Casey, Sara Heffington, Kathy Ellis, Robbie Strauch and John Crowden, assist artists Jill Rulon and Lynn Robinson to create the diverse, colorful barn quilts found throughout Calhoun County.
quilts FROM PREVIOUS PAGE with a barn quilt based on a double wedding ring quilt hand-stitched by her grandmother. One barn quilt soon led to another, and with the expansion of the project came sponsorship by the Calhoun Community Foundation. "We wanted to save barns, save our agricultural heritage and save Calhoun County's history," Robbie said. "We started with four in 2008, and now we have 82!" In tandem with the project, Jane Wilhelms suggested the group also sponsor a Calhoun County Quilt and Church Tour as a way of funding the Barn Quilt Tour project. Now in its fifth year, the tour is scheduled for Oct. 21 and 22. From 10 a.m. until 4 p.m. each day, quilters will demonstrate their craft, as well as have on display a wide range of quilts, including embroidered, appliquéd, hand-stitched, machine-made, vintage and contemporary examples. Driving among the eight featured stops on the tour, visitors can use the map included in the ticket price of $12 to take a self-guided driving tour of the barn quilts located around Brussels, Batchtown, Hardin, Kampsville and Belleview. "It's usually a beautiful day with lots of fall color," Robbie said. "The barn quilts add to the
natural beauty already found throughout the county." For more information about the tour, con-
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A PLACE FOR NEIGHBORS
Hampton Garden
TO GROW TOGETHER From left, Richard Holman, Donald Hinton, Frank Holmes and Anthony Floyd Sr. tend one of the beds at Hampton Garden. Volunteer gardeners often gather on Saturday mornings to work together. Below, Richard shows off one of their cabbages.
Story by DANETTE W. WATT Photos by KATHIE BASSETT
R
ichard Holman planted more than vegetable seeds in a garden this spring. He planted the seeds of healthy eating, stewardship of the land and fellowship. Over the summer, Richard watched the vegetables in the Hampton Place Community Garden grow from tiny seeds to harvestable vegetables. And over the summer, his vision of the garden itself - and what it can offer his neighborhood - also grew. For the past nine years, Richard, 62, has had a small garden across from his house on Silver Street. Each year, the residents of the 16-block neighborhood meet for food and fun. Early this year, Ken Duffe approached him with a proposition. Duffe is a partner in ND Properties, the company that built the 56
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Fall 2011
homes that make up Hampton Place. "(Ken Duffe) told me they were going to build more houses where my garden is now and asked if I would consider running another garden if they put one in somewhere else," Richard said. An avid gardener since age 9, when he helped his grandparents, Richard jumped at the chance. With lumber, soil and labor provided by ND Properties, 14 raised beds were built on green space between Highland and Hampton avenues. Richard set to work recruiting gardeners, handing out fliers around the neighborhood and talking to Maxine Jackson-Caldwell, director of Maxine's Day Care. "I want to teach children that vegetables don't grow in cans," he said, echoing First Lady Michelle Obama's concern that children don't get enough fresh and healthy foods.
The Hampton Garden, in the Mexico neighborhood, has 14 raised beds that are cared for by volunteers, ranging in age from preschoolers to the elderly. The dedicated volunteers share excess vegetables with Alton's Crisis Food Center.
â&#x20AC;&#x153;
Itâ&#x20AC;&#x2122;s time for us to relearn some of the skills our parents and grandparents had.
"I welcomed everyone - the youth, the elderly." About a dozen people signed up for a bed, and the garden officially opened Easter week. Each member was required to pay $10 to help defray the costs of watering the garden. That also has given community members a sense of ownership, something Richard thinks has helped prevent vandalism. "The teenagers see older ladies out here working with me, and they respect us," he said. Seeds were started in his basement and, over time, peppers, tomatoes, beans and squash began to sprout, eventually being transplanted to the beds. Richard said he prefers starting vegetables from seeds because it's cheaper and "to get people to learn about them."
â&#x20AC;?
RICHARD HOLMAN, GARDENER
Throughout the summer, Richard guided the community gardeners on organic growing methods, such as pulling weeds by hand instead of using pesticides. "There's always something you can learn from somebody," Richard said. "It's time for us to relearn some of the skills our parents and grandparents had. I tell (the garden members), 'When you see me do something like watering the plants, you do it, too.'" Richard envisions many more gardeners in the years to come and hopes for 150 raised beds in five year's time. "I want to make this community grow. I dream of all this being a garden park with a gazebo and more beds," he said, gesturing toward the rest of the park. "I can remember as a kid never being hungry, because we would just go to a neighbor's fruit tree or grape
arbor and pick something." Richard's experience with a heart attack about a decade ago prompted him to start his own garden, which since has became a source of sustenance for others, both in body and spirit. Throughout the summer, he donates excess tomatoes and other vegetables to Alton's Crisis Food Center. This year, Richard also has mentored a released prisoner from the correctional facility in Pickneyville. Richard's skills extend to the flowerbeds he tends for his wife, Hattie, in front of their home. "She tells me what look she wants, and I put it together. One year, it was an Arizona theme, another year, Mexico. We love changing the colors in the garden and like a different look every year," he said. "A beautiful garden is a work of heart." Home Style
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Home Style
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Jeff and Karen Kelley, of Alton, have transformed their 1950s backyard cottage into a wine cellar, using their outdoor fireplace as a cozy place to entertain friends during the fall and winter months.
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Fall 2011
Story by LAURA GRIFFITH Photos by KATHIE BASSETT cross the River Bend, locals are welcoming cooler weather and looking forward to spending time with friends and family around the warmth and light of a backyard fire. Lisa Nielsen and Michael Moehn love entertaining in the fall at their home on historic Christian Hill, where guests can wind down around their bluff-top fire pit overlooking the Mississippi River. "We invite friends and family over to share our home and view any chance we get," Lisa said. "There is usually a core group of guests that stay after a party has died down, and they always migrate to the fire pit to relax." Their current configuration is about three years old, she said. Before, the couple had a wood-burning pit made of blocks but didn't enjoy the smoke. "We would always smell like we were just at a campfire," she said. Their new fire pit runs on gas, and has a 52-inch circular slate top, where guests can put their plates and drinks. The couple and their two children - Patrick, 9, and Anna, 7 often enjoy eating dinner outdoors. "We don't use (the fire pit) for cooking, but the kids love toasting marshmallows and have a wonderful time," Lisa said. "It's nice, com-
fortable and relaxing. The area feels like an extension of our home." Marianne and Ray Mercer, of Godfrey, have a chiminea that looks like a pot-bellied stove sitting on their back porch. "We used to have a cabin up on the river, and behind our cabin, we had a big burning pit," Marianne said. "We would sit out there and drink wine, beer or whatever." So, they decided to bring the tradition home. Even the couple's grandson, Drake Gaines of Godfrey, enjoys the atmosphere. "Sometimes when we have Drake over, we light up the fire pit and have s'mores," she said. "I even have some of those crazy logs that make the fire turn into different colors," Mercer said. "The kids love it." Mitch and Bob Meyers of Glen Carbon enjoy entertaining around their lakeside gas fire pit or having a morning cup of coffee solo. "We use it for heat, just like you would a fire," Mitch said. "I think in the Midwest, spring and fall are the best times to be outside." While its uses are traditional, what makes the Meyers' fire pit original is its design - the
metal armature looks like a stack of logs and was handcrafted in Colorado. "There is an artist in Vail that had been making them for some of the ski resorts," she said. "I looked him up, went to his shop and asked if he did residential pits." Jeff and Karen Kelley don't have a fire pit, but utilize a traditional outdoor fireplace in a similar way at their Alton home. A brick cottage (circa 1950s), which sits behind the main house, is used as a wine cellar. There's a big-screen TV inside, and a fireplace and brick patio outside. "We typically do wine tastings there," Jeff said. "We use it all yearround, but we spend more time there in the fall/winter, usually in the evening." The cellar holds 800 bottles of wine, and the Kelleys love to entertain there - usually six to eight couples at a time. "Everybody likes it. It's very private. You kind of feel like you're out in the woods, even though you're not that far from the house," he said. "With good friends and good wine, it's very relaxing."
Marianne and Ray Mercer, of Godfrey, use their chiminea to toast marshmallows with their grandson; Lisa Nielsen and Michael Moehn, of Alton, frequently eat dinner with their children around their fire pit; Mitch and Bob Meyers, of Glen Carbon, enjoy the warmth of the fire while relaxing lakeside.
Home Style
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Fire pit safety and tips ire pits add drama and beauty to your outdoor space. But fire is fire, and to fully enjoy your fire pit, safety should always be a top consideration.
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● Before buying your fire pit, make sure you understand your city or county’s regulations regarding their use. Some cities prohibit their use completely and hefty fines may be imposed if you don't follow the rules and regulations. ● Read the manual that comes with your fire pit and follow instructions. Call the manufacturer regarding any questions you may have. ● Always keep a fire extinguisher handy, and make sure it is in good working condition, and not close to its expiration date. Use safety gloves when handling a hot fire pit. ● Don’t place a fire pit in an enclosed area, as fumes from it can be harmful without proper ventilation. ● Avoid placing your fire pit near hanging branches, or on an unsteady surface.
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● Start your fire small, and only use the recommended fire starters. Never use gasoline to start a fire. ● In a wood burning fir pit never pile on wood too high as you don’t want burning pellets to spill out. ● Children should not be allowed near fire pits which should be adult-supervised at all times. Never leave the fire unattended. ● Use screens for protection from wind and to prevent sparks from flying out. Avoid using a fire pit when it is very windy.
Extinguishing the Fire ● Make sure to extinguish the fire completely once you have finished using it. Follow your manufacturer’s instructions. Use a fire extinguisher, or enough water to let the hot coals or wood soak. Continue to pour water till there’s no steam. ● Cover with a lid after you have put the fire out. ● Do not store the coals or wood in bags right away, but use a metal ash bucket instead.
Suggested Reading ● ● ●
Home Safety Tips for Outdoor Spaces Outdoor Furniture for the Perfect Getaway Use Patio Furniture to Create an Outdoor Retreat
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A family affair
Lisa Nielsen and Michael Moehn's river-view home is patterned after the Nathaniel Russell Home in Charleston, S.C. They have adapted the home to suit the needs of their family, adding patio space, installing larger windows in their kitchen and creating comfortable living spaces.
22
Fall 2011
Elegant home accentuates comfort Story and Photos by KATHIE BASSETT
R
With their two children, Patrick, 9, and eflecting the diversity of Anna, 7, in mind, they transformed the spaarchitecture found on cious home to accommodate their needs. Christian Hill, Lisa Nielsen They changed one of the second-floor bedand Michael Moehn's townrooms into a family room and made another house is an outstanding adaptation of Federal bedroom on the third floor into an office, so design. they can work from home when necessary. Patterned on the Nathaniel Russell Home Lisa is an attorney with Greensfelder in St. in Charleston, S.C., dating from 1808, the Louis, and Michael is an executive Moehns bluff-top home was built with Ameren. 160 years later in 1968. They have two guest "The house has good rooms on the third floor, bones and a lot of characwhich are used often. ter," Lisa said. "It's tradi"We enjoy having tional and comfortable." a lot of company," Michael immediateLisa said. "Over the ly felt drawn to the years, we have house by its sweeping had several charity views of the events at our Mississippi River and home, ranging from its elegant balance Junior League between simple lines events, the Pride and ornate ornamentaGarden tour, to United LISA NIELSEN tion. Lisa, on the other Way events, as well as hand, took a little convincing. personal parties." "I said, 'Michael, we don't Some of her fondest memneed all of this space and all these ories are of entertaining, being bedrooms,'" she laughed. "He just said, 'Think reminded of sharing a good time with friends of all the possibilities.'" and family. And that they have done together. The To expand their outdoor entertaining space, seven-bedroom home originally had been built they transformed their yard, which jutted by Ed Morrissey Sr. for his brother, Tom, who continued on page 24 had seven children.
â&#x20AC;&#x153;
The house has good bones and a lot of character. It's traditional and comfortable.
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FROM PAGE 23 against a steep precipice, by having a retaining wall built that created several interconnecting patios, which function as outdoor rooms. After a busy day, the Moehns enjoy nothing more than gathering around the fire pit for dinner, giving them the chance to catch up on their shaded terrace overlooking the river. "It's a really peaceful ambience, especially with the view," Michael said. "There's usually a breeze, so it's comfortable even in the summer." In addition to time spent unwinding outside, Michael said that he found working in the yard "therapeutic.
"I've found it was relaxing since I was a little kid and did yard work for my parents," he said. "And now Patrick and Anna like to help out, too. We like doing things together as much as possible." Avid antiquers, the couple found many of their pieces in antique stores in Alton. They replaced all lighting with vintage fixtures and all hardware with era-appropriate designs. "I enjoyed refinishing a lot of the furniture we found," Michael said. "It was fun to do." Rather than remain static, the home is always evolving. Their most recent project included removing the carpeting in their downstairs family room and replacing it with hardwood floors.
The family likes going downstairs to watch movies together on weekends. "The kids call this their 'comfy time,'" Lisa said with a smile. "We rent movies, make popcorn and drink lemonade. It's just great."
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Fall 2011
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Fall Festivities
A
By KATHIE BASSETT
s the holiday season rapidly approaches, fall is a time to welcome family and friends over for dinner, with the table setting the mood for the celebration. Sandy Allen's spacious Edwardsville home blends her love of the great outdoors and her appreciation of fine china and crystal in understated elegance. To ready her table for Thanksgiving, Sandy emphasizes a woodland palette, mixing browns, rusts and muted gold tones. Her earthenware Spode dinner service, featuring game and bird studies on the plates, underscores the traditional approach she takes to holiday gatherings. Marianne Mercer of Godfrey offers a more whimsical interpretation of seasonal decor, creating floral arrangements to scatter about her home interlacing them with a few "creepy" surprises. Last year, Marianne used the centerpiece on her dining room table in a more informal setting, placing it on a table next to her family room (see Fall 2010 issue www.thetelegraph.com). This year, she decided to build a more formal tablescape around it, adding crystal candlesticks and votives for a touch of resplendence. Even so, Marianne's distinctively mischievous touch can be seen in the black spiders "crawling" in the fingerbowls!
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Cooking in the garden:
EARTH-FRIENDLY BAKING By KATHIE BASSETT
Photos by Kathie Bassett
The husband and wife team of Eric Stevens and Crystal Moore-Stevens gave a fall herbal cooking class for La Vista CSG members, showcasing a cob oven, made from sustainable materials, that Eric built specifically for the event.
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Fall 2011
rawing from available natural materials, farmer Eric Stevens wanted to get his hands "experienced" in sustainable building practices by making a hearth oven for the Community Supported Garden at La Vista. "I wanted to start with a small-scale project, and I'm very fond of outdoor cooking," Eric said. "I have a certain nostalgia for camp cooking." A self-described foodie, Eric built the cob oven from a mixture of clay, sand, water and straw, drawing the materials primarily from the farm. He purchased the oven bricks from a local store. Because of the sticky texture of the material, he mixed the cob with his bare feet and a shovel. To create the shape, Eric created a dome from wet sand, which forms the cavity, on top of fire bricks on the base. He layered wet newspapers on top of the mound before creating the oven's cob dome. Once dried, he cleaned out the cavity. The oven made its debut in the garden's final herbal cooking class of the season. Eric and his wife, Crystal Moore-Stevens, grilled garlic-stuffed peppers, zucchini fritters, herb-infused eggplant and baked butternut squash bisque with flash-fried sage, rosemary flatbread and curried, stuffed acorn squash to demonstrate the rich flavors produced by using hickory and oak. "I'm a big fan of artisanal food flavors," he said. "And since I graduated from art school, I've been questioning how I can use that degree. Building the oven meshes those interests." The couple hopes to eventually build their own home from sustainable materials. To learn more about making a cob oven,
D
Crystal leads members in the preparation of Baked Butternut Squash Bisque with Flashfried Sage, with everyone participating in the process. visit "What is Your Home Style?" at www.thetelegraph.com. While there, check out
the videos of Crystal's herbal cooking demonstrations.
Curried and Stuffed Acorn Squash with fresh herbs 2 Acorn Squash 1 red onion & 2 cloves of garlic 2 apples Fresh savory parsley, & chives Agave nectar, to taste Salt 2 cups of cooked rice Curry powder, cumin & nutmeg Slice acorn squash in half and remove seeds. Grill acorn squash until tender. Sauté onions, apples and garlic in olive oil. Add remaining ingredients along with 1/4 cup of water and sauté until tender. Mix in rice. Place acorn squash in a baking dish. Pour a small amount of water in each squash. Add curry powder and some of the fresh herbs. Evenly distribute the sauté and rice blend. Bake in cob or regular oven at 325 for 10-15 minutes or until tender. Top with fresh herbs of your choice.
Maxine Pohlman shows off the Curried and Stuffed Acorn Squash with fresh herbs prepared using the cob oven.
Home Style
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Fall 2011