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EVERYTHING YOU NEED FROM A FEW OF THE COUNTY’S BEST CHEFS!
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AUGUST/SEPTEMBER 2010 • VOLUME 3 • NUMBER 5
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The Place to Find
Your Healthy Balance
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For the smart, savvy Alabama woman Publisher: Beth Snipes Editor: Jenni Laidman Design and Photograpy: Beth Snipes Sales manager: Meg Callahan Sales reps: Betsy McLure Blake Copy Editor: Joey Harrison Web Designer: Brock Burgess Distribution: John Snipes
HORMONE REPLACEMENT THERAPY
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CONTRIBUTORS Food: Heida Olin Fashion: Taylor Dungjen Fitness: Lisa Gallagher Garden: Connie Cottingham Momitude: Kelly Frick Smarts: Janeane Barett Calendar: Sydney Fagen
CONTACT US AT beth@lee-magazine.com editor@lee-magazine.com
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editor’s note I never prepare things ahead of time. I am always the hostess dragging through
meals, because I stayed up until three in the morning tending pies. That’s why I was particularly interested to read the advice our Lee County chefs provide about how to entertain without a major meltdown. But then I ask, would it BE a holiday without a meltdown? I mean, a good meltdown adds to the conversational fodder, such as the time I decided to make a few pans of lasagna to take to my mother’s holiday gathering and then dropped one pan as I took it out of the oven. Fortunately it landed on the open oven door, so I scraped it up, put it in a bowl, and called it pasta. People ate it. Even after I told them the truth. After all, the oven door was so hot it was sterile, right? And, look what this experience gave me: Something to talk about. Yes I was up until nearly dawn, but I had an anecdote I could repeat in my sleep and still get laughs. I’m given to excess. And there is nothing in the advice of Carol Duncan of Savory Solutions, Christine Healy, Christine’s Gourmet Steak & Wine, or Heida Olin, our very own food columnist, that says what to do if you suffer from the need to make six pies of three different types when three pies would do. Nothing here tells me how to stop myself from making three different cakes for a birthday party because I’m not sure which kind all the guests would like. A single roast chicken looks so forlorn. I’ll make another, just in case. I guess this isn’t really a cooking problem. It’s a mental problem – or a deep genetic one. Long after our diets were unhooked from the harvest, we continue to celebrate in ways that belong to another time, and at a time of year that’s arbitrary, considering the fact that you can buy a mango in Cleveland in January when there is three feet of snow on the ground. (Or I think you can.) So it is not my fault if I suffer a seasonal need to fill the table with riches. It’s in my genes. I blame my ancestors. Still, I’m going to try to follow the good advice of our expert chefs. But if I fail, well, I fail. I hope I at least get a good story out of it.
Jenni Laidman
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OCTOBER/NOVEMBER 2010
8 Food Football Feasts
10 Garden
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Made in the Shade
12 Fashion
Ornament Any Party
14 Momitude It’s All Good
16 Smarts
‘Tween Twouble
10
12
18 Brawn
20
Clean Out Your Inbox
20 Food for all seasons Cookies!
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FOOD FOR ALL SEASONS
Cookies! Recipes from a few of the best
Food For All Seasons FORGOTTEN COOKIES
These are easy and freeze and keep well. They’re delicious, too. Be careful, you really can forget them. Lee once forgot they were in her oven for four days but they were still perfect.
2 egg whites
20 COVER STORY
22
28 Calendar Plenty to Do in Lee County
COVER PHOTO BY BETH SNIPES
BRYAN WAITS MASONRY home of fine stone, brick, block work, and quality renovation
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F O O D F O O D Cover and reduce heat to low, stirring often. Cook 20 minutes or until thickened. Stir in spreadable cheese, Parmesan, and pepper. Gradually stir about a quarter of the grits mixture into beaten eggs. Add remaining grits mixture, stirring constantly. Pour into a lightly greased 13- x 9-inch baking dish. Bake at 350º for 45 to 55 minutes or until golden brown and set. Remove from oven, and sprinkle with bacon and parsley. Casserole may be prepared and chilled up to 24 hours before baking. Let stand at room temperature 30 minutes. Bake as directed. Remove from oven, and sprinkle with bacon and parsley. CHUNKY APPLE CAKE
Game time feasts
Photos by Beth Snipes
1/2 cup butter, melted 2 cups sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoon ground cinnamon 4 Granny Smith apples, peeled and sliced 1 cup chopped walnuts, toasted
Preheat oven to 350° F. Grease 13x9-inch pan. In a large bowl, stir together butter, sugar, eggs, and vanilla
AU fans know how to celebrate -- deliciously By Heida Olin
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s promised, I trekked about six miles around the Auburn University campus hunting for the finest tailgate fare. Here’s a taste of what I found. Janine Slick and a group of friends have been tailgating for more than ten years. Janine is a terrific cook and her tailgating has real style. Don’t be surprised to find tablecloths, real china and incredibly, silver service. BAKED GARLIC-AND-HERB CHEESE GRITS 4 cups water 4 cups milk 1 1/4 teaspoons salt 2 cups uncooked regular grits 2 (6.5-ounce) containers garlic-and-herb spreadable cheese 1 cup shredded Parmesan cheese 1 teaspoon seasoned pepper 4 large eggs, lightly beaten 8 bacon slices, cooked and crumbled 1/4 cup chopped fresh parsley Bring first water, milk and salt ingredients to a boil in a large saucepan over medium-high heat; gradually whisk in grits and return to boil.
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extract until blended. Set aside. In another large bowl, combine flour, baking soda, salt, and cinnamon. Add flour mixture to butter mixture, stirring until blended. Stir in apple and 1 cup walnuts. Spread into 13x9-inch pan. Bake for 45 minute or until a wooden pick inserted in the center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting. Sprinkle with toasted walnuts if desired. Cream Cheese Frosting 1 package (8-ounce) cream cheese, softened 3 tablespoons butter or margarine, softened 1 1/2 cups powdered sugar 1/8 teaspoon salt 1 teaspoon vanilla extract
In an electric mixer at medium speed, blend cream cheese and butter until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.
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ill Borders’ family has been tailgating for years in the spot on Mell about half way between Samford and Thach. You can’t miss their festive tailgate tents emblazoned with “War Dam Fam Jam”
—their “official” title. The cheese ball recipe is Jill’s, and Melissa Pigg contributed the black beans recipe. CHEESE BALL IN A BOWL 8 ounces Cracker Barrel’s Sharp Cheddar cheese 8 ounces Cracker Barrel’s Extra Sharp Cheddar cheese ½ cup chopped pecans 2 ounce jar diced pimentos 2-3 tablespoons sliced black olives ¼ teaspoon cayenne pepper 1 tablespoon grated onion 2-4 tablespoons mayonnaise (enough to bind the cheese)
Stir ingredients in a medium size bowl and serve with crackers. BLACK BEANS AND FETA 1 can black beans, drained 1 can white shoe-peg corn 3 green onions, chopped 8-ounces crumbled feta cheese ¼ cup olive oil ¼ cup apple cider vinegar 1 tablespoon sugar
Stir the black beans, corn, and onions. In a separate bowl, whisk olive oil, vinegar, and sugar and stir into the black bean mixture. Put mixture in a flat serving dish.
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he mothers of Alpha Chi Omega gather in front of Cary Hall. Stephanie Haugen gave me this recipe for a rice salad. COLD RICE SALAD 1 box long grain and wild rice cooked according to package directions and cooled 3 green onions, chopped 3 stalks celery 1 cup dry cranberries 1 cup toasted pecans ½ cup prepared sweet-and-sour dressing (I used Ken’s)
This can be made the night before the game. Mix the cooked rice, green onions, celery, and cranberries. Stir in the sweet-and-sour dressing and chill. Just before serving stir in half of the pecans. Sprinkle remaining pecans on the top.
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om Gallagher, husband of Lee Magazine’s very own Lisa, does the cooking for their tailgate under the large trees in the yard of the old forestry building on Mell Street. Deep fried turkey might rule the roost at many tailgates, but this trash can bird is so moist and delicious I can’t wait to try it at our own tailgate. TRASH CAN TURKEY Set up: 10-gallon galvanized metal trash can 30-inch wooden stake with a hole drilled about 3 inches above the halfway point. 12-inch nail or bolt to use as a cross bar Heavy-duty aluminum foil 10 pounds charcoal
Drive the bolt through the hole in the stake to form a cross. The turkey will rest on this bolt, so it should be a snug fit. Clear dried leaves and other debris from a 3-foot-square area. Drive the stake about three inches into the ground. Cover the ground around the stake with aluminum foil. Ingredients: 12-pound turkey 1/3 jar of Cajun Injector Brand Marinade Creole Butter or other injectable marinade.
Start coals in small grill so they’re hot when it’s time to put the bird on. Inject marinade into all parts of the bird. Place the turkey onto the stake, legs pointing down, so that it rests on the crossbar. Cover with garbage can. It should touch the ground. Pour hot coals atop can and all around the base of can. Cook for 90 minutes. -lm
Heida Olin is a local caterer and educator. You can reach her at heida@lee-magazine.com.. Please visit her blog at www. lee-magazine.com
Trash Can Turkey, set by step
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Shady beauty Delicate fern is tougher than it looks By Connie Cottingham erns along a mossy, shaded creek bank: Just picturing the scene lowers the temperature and your stress level. Although few of us have that stream in our back yards, many of us have shade. Granted, it usually is dry shade, since the trees that provide the shade also soak up any rain. But that doesn’t mean you can’t have ferns. Even better, you can have evergreen ferns to add color to your garden year round. Even if your shade is dry, an established autumn fern — Dryopteris erythrosora — will do quite well with very little maintenance. This native of Japan, Korea, and China was not named for its fall color but for its
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coppery new growth in spring. By cutting the old, worn fronts at the end of winter, you can show off this lovely hue. In summer the fronds turn a bright glossy green and make good filler for arrangements. Few ferns offer so much seasonal interest. ‘Brilliance’ is an easy-to-find variety with intense coloration that holds better than many through summer Autumn fern was a 2001 Georgia Gold Medal winner and 1998 Florida Nursery Grower Association Plant of the Year, plus a Royal Horticultural Society Garden of Merit Award winner, praised for its tough constitution, year-round interest, and coloration. It grows from Zone 5 into South Florida.
Although the best spot for this plant is moist, well-drained site, high in organic matter, it seems to handle drought, clay, and deer well. If it droops in dry weather, just give it a deep watering, but let the soil dry between waterings. Two things it does not like: roots that stay wet — so opt for a well-drained site — and summer afternoon sun, which burns the leaves. Morning sun is fine, so it would do well on the east side of a building. utumn fern is considered an evergreen groundcover, with three-foot-long fronds covering a large area. A grouping of four or five will make quite a show, and in a few years each plant can be divided into three or four
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ECLIPSE CUSTOM HOMEBUILDERS
Photo by Connie Cottingham
new plants, allowing you to add a few new plantings in your landscape or create another groundcover of ferns. Those threefoot fronds droop, so count on a two-foot high mass planting. Autumn fern also do well in containers. You could divide this plant in fall but, as with hostas, I prefer to wait until new growth emerges in spring. Cut off the older fronds in late winter. Then, when the foliage is just a couple inches high, you can see where to fit the
shovel for division without damaging the tiny new growth. So celebrate autumn and cooler weather with time spent in your garden and by adding autumn fern to your shade garden. Don’t be intimidated by their delicate appearance. They can fit right in. -lm Connie Cottingham is licensed in three Southern states as a landscape architect. You can reach her at connie@lee-magazine.com.
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F A S H I O N
Holiday dazzle
Surprising neutrals dress up the party
By Taylor Dungjen
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ed, green, silver, and gold may be Christmas and New Year’s party staples, but slavish devotion to them when you’re selecting party wear guarantees you will arrive in the same ensemble as your neighbor and her three best friends. Ouch. It’s not a bad idea to start planning your party outfit early, thinking about a look that will help you stand out — in a great way — from all of the predictable choices. Sparkle, spice and everything nice is always the rule for holiday outfits. And don’t overlook color, hemlines, and volume. In fact, think gray. Gray is the unexpected and chic neutral for holiday wear. You might think it too drab for a fun soiree, but that’s far from the truth. Find a gray dress with some sheen that hits just above the knee and match it with a jewel-tone pump and other accessories. And, yes, it is OK to mix gold- and silvertoned jewelry. In fact,
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it’s encouraged. You can do the same with other neutrals – a long-sleeved nude dress with sequins, something in navy. You can’t go wrong. Black is a party-dress favorite, but spice it up with silver or navy sequins. Bonus points if you can find something that doesn’t add thirty pounds of sequin weight. It should look effortless and glamorous.
Your comfort zone can determine your hemline … for the most part. But we’re not stuck in neutral. Jewel tones can make your holidays bright. I dream of a knee-length eggplant-colored pencil skirt and a wine-colored top paired with black pumps and gold jewelry. Don’t be afraid to do something different. There is no mandatory skirt or dress rule for parties. This season, designers target jumpsuits and harem pants from previous collections and update them with sheer fabrics and sequins. But few of these outfits can do double-duty beyond party time, so the budget conscious may want to avoid them. I adore pencil skirts, but fall and winter
lines are all about full-volume skirts. Transition them into your party wear with a fitted top and sassy pump. (Full skirts, too, help disguise over-indulgence at the party buffet.) our comfort zone can determine your hemline … for the most part. Go longer for a Christmas party and hike the hemline for New Year’s Eve. Avoid below-the-knee hemlines. They tend to make many women look short. The more leg you show, the longer you look. Just make sure you’re decent. Also, let me say this just once: No Christmas light earrings. They’re over, over, over. Follow these rules and enjoy yourself. And if three of your neighbors show up in the same outfit as you, just know you have very elegant neighbors. -lm
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PROTECTING OUR LEE COUNTY FAMILIES Vote for EXPERIENCE, KNOWLEDGE and COMMUNITY COMMITMENT
“ Please vote for me on Tuesday, November 2nd. I’ll work hard for you and your family. I appreciate your support and prayers.” - Joanne Camp
Taylor Dungjen is a freelance writer who often covers fashion. Write to her at taylor@lee-magazine.com.
PLEASE CONTACT US. JOANNE CAMP 334•749•7011 http://joannecamp.info and Facebook “VOTECAMP2010” Paid for by Campaign to Elect Joanne Camp, Family Court Judge, 2304 Gateway Drive, Suite A, Opelika, AL 36801
DEAR RHONDA,
I just turned forty, but my skin looks sixty! I have always loved the sun, but now I’ve noticed brown spots and more wrinkles every day. I should have listened to Mom when she warned me that sun exposure would cause premature aging. What are these brown spots? Why are wrinkles showing up at such an alarming rate? Can you help me undo the damage? I want to turn back the hands of time! FORTY-GOING-ON-SIXTY IN VALLEY
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DEAR FORTY, The brown spots and wrinkles you are seeing are signs of photodamage and aging. The natural turnover of skin cells – when we slough off old, damaged cells and replace them with healthy new skin cells – slows with age. To make matters worse, the collagen and elastin that gives skin a full, youthful appearance, break down too. This combination causes age spots, fine lines and wrinkles, skin laxity, redness, a sallow complexion, and discoloration. I suggest one of our signature facial peels. We do these procedures in the office and improve the appearance of your skin in a week or less. I would also like to show you the Obagi Nuderm kit. This prescription-strength exfoliation system penetrates below the skin to repair damage on a cellular level. I will recommend a dose specifically for your skin condition. So, Mom was right, but we can help! Make an appointment today to discuss how you can have younger skin. sooner than you think!
R honda
Sincerely,
Stewart Dermatology
Al Tre l Lase atm r ent s
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25 Medical Arts Center, Opelika • 334-749-5604
M O M I T U D E
By Kelly Frick
GIVING THANKS Oh, sing a song of stretch marks By Kelly Frick
I
don’t spend enough time being thankful. I’m really good at complaining. I’m great at finding fault in myself and my parenting skills. But being grateful? Well, it’s not my specialty. Knowing that, I force myself to get ready for Thanksgiving. Our family tradition is to go around the dinner table to say what you are most grateful for. We do this before
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we lift a fork, so when someone “just can’t think of what to say,” we sit impatiently staring at them until they say something. (Patience isn’t my specialty either.) My youngest brother has gone through a number of girlfriends who couldn’t handle the Thanksgiving drill. This may explain why he’s still single. So I start narrowing my gratitude list
now so I’m totally ready for the fourth Thursday in November. I’m going to share my list with you, just in case you need some help before Thanksgiving dinner. (I’m going to warn you, some of them are pretty shallow. But all of them are true.) Here it is, my Momitude Thanksgiving list: Washable markers. My children have managed to “color” more than their art projects several times this year. I’ve been able to remove orange marker from a pair of Emma’s shorts, royal blue from the dining room wall, and yellow from the living room carpet. It also saved me from grounding my children for a month. Adjustable waistbands in kid’s clothes. This is the most ingenious invention since dishwashers. Hand-me-downs have never been easier to hand down. And no belts necessary. Perfect. Grandparents. I can’t tell you how many times my parents have saved me from a mental breakdown. There is no better question than “Who wants to spend the night at Nana’s?” Mom, you have no idea how much I love you for liking your grandkids enough to take them off my hands for a few hours. Fast-food pizza. Nutritional? No. But when I have a report at work due at 5 p.m. and Emma needs to be at basketball practice at 6 p.m., hot pizza in a box is a lifesaver. Pizza out of box may not be great, but having dinner as a family is pretty awesome. Stretch marks. Stay with me here. I’m not saying I love those ugly white lines across my stomach. I’m never going to be able to wear a bikini again. But they are proof that my body grew another human being. Twice. That’s something to be thankful for. Disinfection wipes and hand sanitizer. They give me that false sense that my kitchen counters and children’s hands aren’t full of germs. Velcro tennis shoes. My 7-year-old son John spent the summer learning how to
make flatulence noises with his armpits rather than learn to tie his shoes. Have a little mercy, OK? Chocolate. Because sometimes the only thing you can do when your kid comes home crying because someone wouldn’t play with him on the playground is share a plate of chocolate chip cookies and listen. “Goodnight Moon.” Because bedtime is sacred and for me that all started when Emma was a week old and I started reading to her before she fell asleep. The first book was the classic “Goodnight Moon.” Tucking a child in never gets old, no matter how old they get. My kids. I marvel at my children every day, even when they are driving me crazy. They are uniquely interesting, entertaining, and loveable. I’m amazed at how happy they make me. Now, pass the pumpkin pie. -lm Kelly Frick is a writer and mother of two.
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Dr. Michael O’Brien and the O’Brien Dental Team go out of their way to ensure you experience a safe, gentle environment and make your smile their top priority! Offering a complete range of restorative and cosmetic dentistry, Dr. O’Brien is trained in the latest techniques, and utilizes contemporary technology, combined with experience and continued education to ensure that you maintain a healthy, beautiful smile and dental comfort you need. Call to schedule your visit and the O’Brien Dental Team will work with you to create a custom treatment plan unique to your dental needs. 334-821-8800 • www.obriendental.com 822 N DEAN RD #300 • AUBURN • AL 36830 LEE MAGAZINE 15
S M A R T S S M A R T S
MOM! YOU’RE
EMBARRASSING ME!
Tackling the ‘tween years By Janeane Barrett
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he Facebook photo told the story. Bailey walked five sidewalk squares ahead of her family on her first day of fourth grade. Mom wrote, “She did not want to be walked in (or seen with her parents, I think.) What a change from a year ago, her mother said. She was exerting her independence, right on cue with the child development book warnings. It made me think about the vast difference between third graders, who are at the end of early childhood development, and fifth graders, who are in the “ ’tween stage,” – the time after early childhood and before adolescence, typically age eight through thirteen. A few years ago, a teary-eyed mom of a fifth grader came up to me before a field trip and said, “My son just gave me the cold shoulder.” “Don’t worry. That’s typical fifth-grade behavior,” I consoled. This mom might have expected such a push for independence in adolescence, but it was a jolt to realize her son wanted more space at such an early age. But it is an inescapable part of the transition as a child expands her world beyond the one that revolved around parents and included teachers. Friends and their opinions become increasingly important as your child goes through many developmental and social changes. When my children started showing signs that my presence subtracted from their coolness, I was comforted by, of all people, Al
16 LEE MAGAZINE
Roker. I was watching the Today Show and he chuckled as he recounted taking his daughter Courtney to school. Courtney did not want him to drop her in front of the school. She asked her famous dad, one of my favorite television personalities, to slow down a block from school so that she could just sort of “roll out of the car.” If it is too embarrassing to have Al Roker drive you to school when you’re a tween, I wasn’t doing so badly. And if you think rock stars get a break from their kids, think again. Word is even the kids of U2 frontman Bono roll their eyes at him and whine about his music selections and boring chatter. o, how do you cope? Do you stop going to school functions when your child acts as if you drew on your lipstick like a clown mouth and are always about to shout embarrassing statements about her? Absolutely not. However, prepare for the treatment she’ll give you. Forget the hugs and happy cries she would have delivered only a year earlier. You might try giving your child a slight wave as you enter the school room and let her come to you instead of walking to join her circle of friends. Attending conferences, open houses, and other school functions will show your child that education is a priority and will help lead to school success. She may not show it, but she still needs you. Just don’t expect her to give you a kiss in front of her friends. -lm
S
Auburn resident Janeane Barrett recently retired from Auburn City Schools
Mary Cho Realty 311 N. College Street • Auburn • Alabama 36830
334•524•8867
339 S CEDARBROOK DR., AUBURN Great neighborhood, Cary Woods school district, cozy 3 BR/2 BA home. 149,500
631 NORTH GAY STREET, AUBURN 2 BR/2BA picture perfect and move in ready. Laminated hardwood floors, tiled kitchen. Fenced backyard. Near campus. 129,900
90 LEE ROAD 2149 Very nice 2 BR/ 2 BA condo, great for first time home owner. Convenient location. 99,900
NEW LISTINGS
650 AUBURN DRIVE, AUBURN
Very nice, newly renovated 3BR/2BR ranch. Hardwoods, fireplace and huge yard. Walk to Dean Road Elementary. 187,500
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Well built older 3 BR/ 2 BA home, private back yard with in-ground pool, plus many extras. 255,900
1918 WRIGHTS MILL ROAD, AUBURN
Estate home with creek on 5.18 wooded acres. Gourmet kitchen, fireplace, vaulted ceiling, master porch with hot tub. 595,000
419 CARY DRIVE, AUBURN
Great neighborhood. 3BR/2BR. hardwood floors, fireplace, huge yard and walk to Cary Woods Elementary School. 189,900
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Habitat condo,unit E-2, Nice floor plan, 2 BR/ 2 BA, good investment property.
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D L O S 1756 LEE RD 57 Cute 3 BR/2BA home on a large lot, close to Auburn city limit. great for Vet school students . 86,900
611 CARY DR , AUBURN
Great neighborhood, walking distance to Cary Woods School . Fenced yard with inground pool, hardwoods. 259,900
1304 CRAWFORD ROAD, OPELIKA 4 BR/2BA architectural designed home on 1.41+- acres ,lots of special features, convenient location. 237,500 LEE MAGAZINE 23 LEE MAGAZINE 17
B R A W N
Unstick!
When the mental inbox overflows By Lisa Gallagher Lenore wanted a new kind of affirmation. “What phrase can you put in my head that will keep me from eating six Reese’s cups and four Butterfingers?” she asked. She was recovering from the worst weekend ever: problems with her husband, her 12 year old doing poorly in school, and to top it off, she gained five pounds. She felt terrible, but had enough restraint to remember that binging on chocolate would ultimately make her feel worse. So she did the smart thing and called a friend. he told me more details about her awful weekend. She felt like she smothered under six wet quilts. She had plenty to be mad about, and was also sad and very frustrated. In an effort to feel better she went to the Gap. Our friend Patti just bought cute jeans there. Lenore tried them on; she spilled out everywhere. The jeans didn’t fit at all, and she felt even worse. See, this is why you call a friend. Lenore and I both know that tall, boy-hipped Patti has the only body shape that looks good in super-straight, skinny jeans. Add that to the list of things to be sad about. I’ve heard many clients say they feel
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stuck. Every effort to lose weight, become physically fit, or improve their lifestyle seems monumentally hard. “Just Do It” is a great marketing phrase for Nike, but not really an answer for most of us. One way to become unstuck involves a quick check of your mental inbox. It’s probably full of stuff like unfinished projects, unresolved issues, bills, phone calls, things you want to do, things you have to do, and things you should have done already. Most inbox items have a decision attached. Others have feelings attached, and you don’t feel up to dealing with them right now. ut it’s important to get a grip on this. Although your mind is a wondrous thing, it has a tendency to keep returning to the incomplete tasks, and at the strangest times. Have you ever awakened at two a.m. because you suddenly remember to pick up the dry cleaning? Our brains often remind us of tasks when we are least able to attend to them, which creates anxiety, not results. To stay on top of my inbox I use a notebook with categories outlined in “Getting Things Done” by David Allen. I label the
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tabs calls, at computer, at work, at home, errands, agendas, and projects. EVERYTHING goes in this purse-size notebook, and I carry it with me at all times. The agendas tab holds any conversations I need to have, with key points. Writing things down in a safe place, somewhere I check regularly and can’t forget, helps me sleep better and accomplish more done each day. With this system I feel in charge and, when life gets hectic, less frantic. enore is going through her inbox, tracking the stuff weighing her down. With a clear inbox, it’s easier to remember that if she eats when she’s not hungry, she won’t know when she’s full. And if she is eating to ease frustration, she will be a slightly heavier frustrated woman when she’s done. With a clear inbox, Lenore has all the tools she needs to succeed in maintaining her weight and improving her fitness. Now she’s ready to Just Do It. -lm
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Lisa Gallagher, director of the Fitness Center at the Opelika Sportsplex, is a wellness coach, personal trainer, and group fitness instructor. You can contact her at lisa@lee-magazine.com.
Food For All Seasons
T
he true kitchen royalty are already elbow-deep in flour, mixings, blending, baking, and roasting in preparation for the foodiest of all seasons. The rest of us may lag a little in timing, but not in passion for putting the best on the table for guests and family. Here are recipes to indulge that passion, along with a little advice from some of Lee County’s true kitchen royalty.
FORGOTTEN COOKIES
These are easy and freeze and keep well. They’re delicious, too. Be careful, you really can forget them. Lee once forgot they were in her oven for four days but they were still perfect.
2 egg whites pinch of salt 2/3 cup of sugar
SWEETEN YOUR CELEBRATIONS Batches of the best cookie recipes GINGER SPICE COOKIES 40 cookies Make these cookies small. They spread a lot. 2 cups all-purpose flour 2 ½ teaspoons ground ginger 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon cloves, ground ¾ teaspoon salt ¾ cup crystallized ginger, chopped 1 cup brown sugar ½ cup vegetable shortening ¼ cup butter, softened 1 egg ¼ cup molasses Granulated sugar for rolling
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening, and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix until just blended. Cover and refrigerate several hours. Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in coarse sugar coating completely. Place balls on prepared sheets, spacing 2 inches apart. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead and stored in an airtight container at room temperature.) Carol Duncan, Savory Solutions
BOURBON BALLS 1 cup pecans, finely chopped ¼ cup Kentucky bourbon 1 stick of butter, softened 1-pound confectioner’s sugar 1 box semi-sweet chocolate squares
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Sift confectioner’s sugar and cream with butter. Add bourbon and pecans. Roll into 1-inch balls and place on greased cookie sheet. Cover with moist paper towels. Refrigerate at least two hours. Melt chocolate in the top of a double boiler. Using a skewer, dip chilled balls in chocolate, allowing excess chocolate to drip off. Place balls on dish to harden. Seal in a tin and refrigerate. Sandra Gore, entertaining guru
FORGOTTEN COOKIES These are easy and freeze and keep well. They’re delicious, too. Be careful, you really can forget them. Lee once forgot they were in her oven for four days but they were still perfect. 2 egg whites pinch of salt 2/3 cup of sugar 1 teaspoon vanilla 1 cup chocolate chips 1 cup chopped pecans
Chill bowl and beaters. Beat egg whites until frothy, add salt; continue beating until stiff. Add sugar and beat for 10 minutes. Add vanilla and mix well. Stir in chips and nuts. Drop by heaping teaspoon on a foil-lined cookie sheet. Preheat oven for 10 minutes. Put cookies in oven, turn off heat. Leave for a least three hours or overnight. (3 dozen cookies)
Lee Cannon, cookbook author and cooking expert POTATO CHIP COOKIES 2 cups butter 1 cup sugar 2 teaspoons vanilla 3 ½ cups flour 2 ½ cups coarsely crushed potato chips.
Cream butter and sugar; add vanilla. Beat in flour until a smooth but stiff mixture forms. Fold in chips and mix well. Drop by teaspoon onto an ungreased cookie sheet, about 1 ½ to 2 inches apart. Bake at 350° for 25 to 30 minutes. Allow to cool on pan. When cool, sift confectioners’ sugar all over. Keep in refrigerator for several weeks. ( 6-7 dozen)
Lee Cannon, cookbook author and cooking expert
3 egg yolks ½ cup sour cream 1 package active dry yeast 1 teaspoon vanilla extract
FILLING: Canned poppy seed, canned apricot, or canned nut mixture.
TOPPING: confectioners’ sugar and milk Mix flour and salt in large bowl. Cut in butter until a crumbly consistency or use a food processor. In a separate bowl, combine egg yolk, sour cream, dry yeast, vanilla. Mix well; combine with flower mixture. Knead together about 8 times on lightly floured surface. Return to bowl and refrigerate 30 minutes or overnight. Preheat oven to 350°. Divide dough in half. Roll out each half and cut each into 15 squares. Place 1 to 2 teaspoons filling in center of each square. Bring two opposite dough corners together and press for a tight seal. Place cookies on foil–lined cookie sheet. Bake 15 minutes at 350°. Topping: Dust with confectioners’ sugar or mix confectioner’s sugar and milk and drizzle on cookies.
Dorothy Laidman (via Jenni Laidman, Lee editor) Forgotten Cookies
Photo by Beth Snipes
MOVIE THEATER OATMEAL COOKIES 1 cup butter 1 ½ cup brown sugar ½ cup white sugar 1 ½ teaspoon lemon juice 1 teaspoon vanilla ½ c. milk 4 c. quick oats 2 c. flour 1 tsp. baking soda 3/4 c. chocolate covered raisins 3/4 c. chocolate covered peanuts
Cream together butter, brown sugar, and white sugar. Slowly add lemon juice, vanilla and milk. Add oats, flour, and baking soda, and mix well. Add chocolate covered raisins and chocolate covered peanuts. Roll in balls by the teaspoon. Drop onto ungreased cookie sheet. Bake in 375 degree oven for 6-8 minutes. Makes 4 dozen cookies. Lindsay Waits, Culinary instructor
HUNGARIAN HORNS 2 cups all-purpose flour ½ teaspoon salt ¼ pound butter
REFRIGERATOR COOKIES: DATE-FILLED ROLLS ½ cup butter ½ cup brown sugar, firmly packed ½ cup granulated sugar 1 egg 2 cups flour 2 teaspoons baking soda ¼ teaspoon salt Filling: ½ pound dates, chopped ½ cup water ¼ cup sugar ¼ cup chopped nuts.
Dough: Cream butter, brown sugar, granulated sugar and egg. In a separate bowl, sift together flour, baking soda, and salt. Add flour mixture to butter mixture and combine well. Filling: Mix chopped dates, water, sugar in a small sauce pan and boil for five minutes. Stir in chopped nuts and cool. Roll dough out on a lightly floured surface to ¼-inch thickness. Spread cooled date mixture on pastry. Roll like a jelly roll and wrap in waxed paper or plastic wrap. Refrigerate overnight. The next day, slice log thinly and place cookies on sheet. Bake at 375° for 12 to 15 minutes. Dorothy Laidman (via Jenni Laidman, Lee editor)
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Photo by Beth Snipes
Sides and Sweets
Christine Healey, Christine’s Gourmet Steak & Wine
from Christine’s Gourmet
W
hen Christine Healey landed in Auburn twenty years ago as executive chef at the Auburn University Hotel and Conference Center, Southern cuisine was an exotic mystery. She couldn’t make grits. “My first biscuits were hockey pucks,” she says, and this wasn’t in tribute to the big sport in her native Canada either. Her impressive résumé as a sous chef in Toronto’s biggest hotel, and her intimate knowledge of fine cooking, hadn’t quite prepared her for Alabama. Her parents’ approach to food guaranteed she would adapt and adapt quickly. Her father traveled, and when he came home from overseas trips, he wanted to taste again the dishes he’d tried in Italy, Ukraine, Poland, and France. Her mother, always game, tried it all, while her daughter stood by her side. “When I was tall enough to reach the counter, I helped,” Christine said. Today, she’s a caterer and operates Christine’s Gourmet Steak & Wine, 2272 Moores Mill Road, Suite 208, Auburn. Christine’s is a boutique of fine meats, seafood, and prepared foods. “If somebody says can you do a function for 500 people, I say ‘Yes I can.’” She sounds absolutely nostalgic about the weekend she catered two 500-guest weddings. “I like the challenge,” she says.
SQUASH CASSEROLE 5 pounds squash 1/2 each onion, sliced 1/4” thick 3 cups cheddar cheese, shredded 1 quart heavy cream
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22 LEE MAGAZINE Saintly Vicious
8 ounces water 3 tablespoons chicken base, MSG Free 1/2 cup panko 1 pinch salt and white pepper 1 tablespoon corn starch 1 tablespoon water. Wash and cut the squash in half, then cut at an angle into ½-inch thick slices. Place cut onion in a steamer or steamer pot and cook until tender, about 6 min. In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water. In a sauce pan pour cream, water you used to rinse the cream container, and chicken base. Bring to a boil; thicken with slurry (corn starch and water mix) until the consistency of thick stew. Turn the heat down the cheddar cheese and blend well. Season with salt and pepper. Once the squash is cooked, let it drain in a colander to remove most of the water. Place squash in a bowl and add cream sauce. Mix well and add panko. Season to taste. Portion into containers, top with panko if you wish, and let cool at room temperature for about 45 min and then put in fridge until the internal temperature is below 45 degrees. At this point you are ready to cover and freezer the item.
GREEN BEAN CASSEROLE 4 pounds green beans, frozen 1 quart heavy cream 8 ounces water
3 tablespoons chicken base, MSG Free 1 tablespoon cornstarch 1 tablespoon water 3 1/2 cups cheddar cheese, shredded 1 pinch salt and white pepper 1/2 cup panko Steam beans five minutes. Pour cream, 8 ounces water, and chicken base into a sauce pan and bring to a boil. Whisk cornstarch and 1 tablespoon water in a small bowl. Add to sauce and stir until a thick gravy consistency. Add the cheddar cheese and season to taste. Toss green beans and sauce in a bowl. Season to taste. Portion into your pans and top with the panko bread crumbs. Let them cool to at room temp for at least 45 minutes and the put in refrigerator until the internal temperature is lower than 45 degrees. Place your lids on and put them in the freezer.
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Concrete MakeOvers We make concrete beautiful!
CONCRETE MAKEOVERS WILL GIVE YOUR CONCRETE NEW LIFE WITH THE LOOK, TEXTURE, AND COLOR OF INLAID BRICK, SLATE, MARBLE, OR A UNIQUE CUSTOM SURFACE.
CRÈME BRÛLÉE 3 cups heavy cream 6 tablespoons sugar 6 egg yolks 2 teaspoons vanilla extract 1/2 cup brown sugar for topping In a sauce pan, add the cream and sugar and bring to a slow boil. Place egg yolks in a bowl and whip until light. When the cream reaches a slow boil and sugar is dissolved, remove from heat. Slowly add the cream to the egg, whisking all the time until all the cream is blended with the eggs. Add the vanilla and portion into 6 ramekins. Place in a Bain Marie and bake at 300 degrees for 35 minutes or until set. Let cool in water and then place in fridge. When completely cooled wrap and freeze or refrigerate up to 6 days. If you don’t own a Bain Marie, simply place ramekins inside an oven-safe dish with sides, such as a Pyrex baking pan. Fill the ramekins and then pour near-boiling water into the oven-safe dish. The water should rise about half-way up the ramekin sides.
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CONCRETE NEVER LOOKED THIS GOOD!
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INCREASE YOUR HOME’S CURB APPEAL
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k CHRISTINE’S TIPS FOR PREPARING FOOD IN ADVANCE • For any cream sauces always use cream with 36 percent butterfat or richer. Anything with less butterfat will separate. • Always cool items down on a courter first and then put in the fridge until the internal temp reaches 45 degrees or below. • Cover with plastic wrap first and then with foil to protect the food from any moisture getting in. • Reheat most items at 350° degrees in a conventional oven so it heats quickly but does not burn. • When reheating make sure the internal temp reaches 165° for at least 5 minutes. • Use fresh ingredients as much as possible when cooking. -lm
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SAVE MONEY WITHOUT SKIMPING ON BEAUTY
OWNED AND OPERATED by DAVID CLAY AUBURN ALUM AND NATIVE
Concrete MakeOvers
334•444•3020 LEE MAGAZINE 23 www.ctiea.com
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Carol Duncan’s Savory Solutions for your holiday Carol Duncan
ROASTED LEG OF LAMB WITH AN AFRICAN SPICE RUB 6 to 8 servings 1 small onion, cut into chunks 6 garlic cloves, peeled 2 tablespoons fresh mint leaves 2 tablespoons paprika 1 tablespoon sea salt 1 tablespoon fresh oregano leaves 2 teaspoons ground black pepper 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons hot pepper sauce 1 teaspoon turmeric 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/2 cup olive oil 1/3 cup fresh lemon juice 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat trimmed (Ask the butcher to butterfly the lamb.)
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Combine first 13 ingredients in processor. Pulse until coarse paste forms. Add olive oil and lemon juice and process until well blended. Place lamb in large Ziploc bag. Pour spice mixture over lamb, rubbing the mixture all over the lamb with your fingers; seal the bag. Refrigerate overnight, turning bag occasionally. Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into1/3-inch-thick slices. Arrange on platter and serve. ROASTED SWEET POTATOES WITH LIME AND CHIVES Serves 6 1 3/4 pounds sweet potatoes, peeled and cut into large cubes 1/4 stick unsalted butter, room
Photo by Beth Snipes
t’s early Friday afternoon and, Carol Duncan confesses she’s still in her jammies, cooking up a storm for tailgating. Calling Carol is an introduction to food as aural experience. There is always something on the stove, and one strains to identify the background music. Is that something boiling? Is she simmering a sauce? Today the snap of cooking chicken is so loud, she has to slip into another room to hear and be heard. Carol, the sole proprietor of Savory Solutions, is a personal chef. The Auburn native whips up dinner parties on command. She orchestrates home cooking classes. She stocks your fridge with meals for your family. “It’s real fun. I get to do so many things. To do this ten years ago, I would have been pinching myself.” In 2001, she was teaching health education in Auburn schools. She liked teaching. But still, she was frustrated. She wanted to cook more. She launched her new career by first attending what is now called the Culinary Business Academy in Atlanta, which focused heavily on the business side of the equation. Her Alabama grandparents covered much of the cooking side. Her paternal grandmother taught Carol the techniques of Julia Child and Escoffier in the kitchen of her antebellum home in Ozark, and on the farm of her paternal grandparents in Ariton, she steeped in the Southern traditions of shelling peas on the porch, picking peanuts, and eating autumn scuppernongs until her belly ached. Her job now is the perfect use of her passions, Carol says. “I’ve had a great time doing this. It’s been the hardest I’ve ever worked, but I love it.”
temperature dash of sea salt ½ t crushed black pepper 1/8 cup water 1 tablespoon sugar or a little more to taste 1/2 tablespoon fresh lime juice or more to taste 1/4 teaspoon finely grated fresh lime zest 1 tablespoon finely chopped fresh chives or cilantro
Place oven racks in upper and lower thirds of oven and preheat oven to 450°F. Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread a single layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, turn pans and switching their positions halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total. While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved. Simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives or cilantro. CREOLE SHRIMP AND GRITS Make sure you use good quality bacon and real grits – not instant. To make ahead I hold everything in my slow cooker and then at serving time add the shrimp and bacon back into the grits and transfer into a chafing dish 1 pound shrimp, 21-26 count, peeled and deveined 6 bacon slices 1 -2 garlic cloves, minced 1 large red bell pepper, small dice 1 medium onion, small dice 2 ribs, celery, sliced 16 ounces canned tomato, petite dice ½ cups grits 1 bunch, green onions, minced Texas Pete Hot Sauce to taste Salt and pepper to taste
Creole Spice (below) to taste In a Dutch oven or large saucepan cook bacon, crumble, and reserve drippings. Keep bacon in refrigerator until time to serve. Sauté shrimp in olive oil and store in refrigerator. Sauté red bell pepper, onion, celery in bacon fat until tender. Add garlic and sauté 1 minute. Add tomatoes and hot sauce and remaining seasonings. Simmer 30 minutes, stirring occasionally. Cook grits according to package directions and add to Dutch oven with other ingredients. At serving time add the shrimp and bacon into the grits. Garnish with minced green onions. Serves 6.
Creole Seafood Seasoning Servings: 16 1/3 cup(s) kosher salt 1/4 cup(s) garlic, granulated 1/4 cup(s) cracked black pepper 2 tablespoon(s) cayenne, to taste 2 tablespoon(s) thyme, dried 2 tablespoon(s) oregano, dried 1/3 cup(s) paprika 3 tablespoon(s) onion powder
Mix all ingredients together and store in sealed container.
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CAROL’S HOLIDAY MEAL SURVIVAL STRATEGY “We survive very well because everyone pitches in on food preparation and clean up. This makes it much more fun and it never seems overwhelming. “A few years ago my mom decided to do our family’s holiday meal early in the month of December, which spread out the celebrating. When you try to force too many big holiday get-togethers into two or three days it is hectic and exhausting. “On Christmas Eve our family goes to church and then we all meet back at my house for either Seafood Gumbo or Shrimp and Grits. These are my Christmas Eve staples because everyone loves them and I can make both ahead of time.”
What’s going on in Downtown Opelika SAVE THE DATE! Think Pink Breast Cancer Awareness Walk
Saturday, October 2 registration 8 a.m.- walk 9 a.m.
On The Tracks Food and Wine
Friday, October 8 • 6-11p.m. Historic Downtown Opelika Visit onthetracks.org for tickets and further information
The Bachelors 2010
Thursday, October 21 For information, visit: www.vowsbridaldirectory.com
5th Annual Howl’oween
Monday, October 25 5:30 p.m. photos and activities 6 p.m. costume parade.
Christmas Open House
Sunday, November 7 1-5 p.m.
Christmas In A Railroad Town
Friday, December 10 6-9 p.m.
Opelika Main Street www.opelikamainstreet.org Be a fan on Facebook
Heida Olin
Photo by Beth Snipes
Cooking as a second language H
eida Olin learned to cook the way most of us learn to speak English. She was simply in the kitchen so much with her grandmothers, it would have been harder not to learn. She wasn’t just watching. “I was in the kitchen with my hands in it,” at least since she was five, and maybe younger. The first thing she ever made was pancakes. Although her grandmother was in the kitchen, she wasn’t supervising. “I remember making the whole thing and taking them downstairs to play with. When we had leftovers, we used them to play house.” Heida went on to earn degrees in home economics. She is Lee Magazine’s food columnist, and while her three hundred cookbooks and hundreds of recipes keeps her well stocked with ideas for the kitchen, she had to learn the hard way that not everyone possesses her wide-ranging tastes. “I even like liver and tongue. I remember the first time I made my husband brains with scrambled eggs, which is something I grew up with. I thought he was going to throw it at me. It never occurred to me someone wouldn’t eat that.” She hasn’t made it since. Don’t worry, there’s nothing here so challenging for us chickens. Heida’s recipes have been a favorite with Lee readers since the magazine was launched. FESTIVE CHICKEN SALAD WRAPS You can use rotisserie chicken from the grocery store or Pur-
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due’s Short Cuts if you don’t have grilled chicken on hand for this recipe. 2 cups cooked shredded chicken. 1 tablespoon Emeril’s Original Seasoning ½ sweet red pepper, diced ½ green pepper, diced 1 large refrigerated pickle, (Claussen or Boar’s Head brands are really good) finely diced 3 ounces Neufchatel cream cheese, softened 2 tablespoons mayonnaise 1 cup ranch dressing 4 stalks celery sliced very thin 4 cups romaine lettuce, shredded 8 10-inch flour tortillas
Beat cream cheese, mayonnaise, and Emeril’s seasoning. Add the shredded chicken, diced peppers, and diced pickle. Stir until well mixed. Spread about 2 tablespoons of the ranch dressing evenly over the tortilla leaving a half inch border. At the bottom (section closest to you) of the tortilla distribute about a tablespoon of the chopped celery and about ½ cup of the shredded lettuce. Add about 1/3 cup of the chicken salad then pull the bottom of the tortilla over the chicken salad. Fold the tortilla over on each side
about an inch, then roll it up. Tuck the wraps tightly into a plastic bag and refrigerate until ready to serve. To serve, cut each wrap at a diagonal down the middle.
spray. Beat the eggs, sugar, milk and extracts. Pour over croissant mixture and sprinkle with pecans. Bake at 350° for 45 minutes. Serve warm with Praline Sauce
CRACKED PEPPER AND ROSEMARY SODA BREAD I love to serve this with a soft cream cheese mixed with Italian seasoning.
Praline Sauce
¼ cup unsalted butter 3 ½ cups all purpose flour ½ cup old-fashioned oats 1 tablespoon sugar 1 tablespoon chopped fresh rosemary (1 teaspoon dried) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3/4 teaspoon ground black pepper plus additional for topping (best fresh ground) 1 3/4 cups buttermilk 1 egg white, beaten to blend
Preheat the oven to 375°. Melt the butter in a small saucepan, stirring until golden brown. Set aside to cool. In a large bowl, blend the flour, oats, sugar, rosemary, baking powder, salt, and pepper. Make a well in the center and pour the buttermilk and melted browned butter into well; stir with fork until flour mixture is moistened. Turn dough onto a well-floured work surface and knead gently until it comes together. Divide in half, shaping each half into ball. Flatten each ball into a 6-inch round. Place the rounds on an ungreased baking sheet, spacing well apart so the breads can expand without touching. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Cut 1/2-inch-deep X in top of each dough round. Bake until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Let cool on a rack at least 30 minutes. Serve warm or at room temperature. HOLIDAY BREAD PUDDING 5 large croissants, torn into ½-inch pieces 4 eggs, lightly beaten 1 cup sugar 1 ½ cups evaporated milk 1 teaspoon almond extract 1 teaspoon vanilla ½ cup pecans, chopped ½ cup dried apricots, chopped ½ cup dried cranberries
Preheat oven to 350°. Place the croissant pieces, apricots and cranberries into a 1½ quart baking dish sprayed with cooking
1 cup brown sugar, firmly packed 1 cup whipping cream 1/2 cup butter 1 cup pecans, chopped
Combine brown sugar, whipping cream, and butter in a medium saucepan. Bring to a boil stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in pecans. SPICY ALMOND COOKIES 2 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 ½ teaspoons ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger 1 ½ sticks (3/4 cup) unsalted butter, softened 1 cup sugar 1 large egg ½ teaspoon vanilla 4 ounces thin sliced almonds (1 cup)
Whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. In a large bowl beat butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer fitted with paddle attachment, or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low; add flour mixture and sliced almonds. Mix until just combined. Drop cookie dough in 1-inch balls onto a parchment-lined jelly roll pan and refrigerate for at least an hour. (You can freeze them at this point for later baking. Put the sheet in the freezer and when dough is frozen, in about two hours, put them in a plastic bag.) Place 12 cookies on a parchment-lined cookie sheet and press lightly with heel of your hand. Bake 10 – 12 minutes in an oven preheated to 375°.
HEIDA’S HOLIDAY STRATEGY “I do a lot in advance . Sometime in October I will cook a turkey on the grill. I will use that carcass for gumbo during the holiday season. I put bread up at the beginning of December, so I will have bread in the freezer. And I always have cookie dough on hand – that’s year round. “Before Thanksgiving, I have all my menus planned, so if somebody calls, or something comes up, I’m ready And I always keep stocks on hand, and noodles, I make those in advance.” She makes sure she is ready to serve guests on Thanksgiving, the weekend before Christmas, on Christmas, and the weekend after. -lm
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calendar
AUBURN CITY PUBLIC LIBRARY, 479 East Thach Avenue, Auburn. Hours: Monday through Thursday, 9 a.m. to 9 p.m.; Friday and Saturday, 9 a.m. to 5 p.m.; Sunday, 2-6 p.m. Information: 501-3190. JAN DEMPSEY COMMUNITY ARTS CENTER,
222 East Drake Avenue, Auburn. Hours: 8 a.m. to 5 p.m. Monday through Friday. Admission: free. Information: 501-2963. JULE COLLINS SMITH MUSEUM OF FINE ART,
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OCTOBER/ NOVEMBER 2010 ONGOING: Every Monday, Wednesday, and Friday: Walkers of all ages can join the Auburn Stride Walkers at 11 a.m. For complete walk schedule: 501-2948 or 501-2946. ONGOING: To celebrate that there’s nothing so nice as formal wear, the Lee County Humane Society offers Tuxedo Tuesday discounts for “tuxedo” wearing pets. All adoptions of black-and-white cats and dogs, as well as solid black cats and dogs, are $50.
901 South College Street, Auburn. Hours: 8:30 a.m. to 4:45 p.m. Monday through Friday; 10 a.m. to 4:45 p .m. Saturday. Admission: free. Information: 844-1484.
ONGOING through October 9: Fall Invitation Exhibition displays the work of local artists at the Jan Dempsey Community Arts Center. Admission: free. Information: 501-2963.
LEE COUNTY HUMANE SOCIETY, 1140
ONGOING through October 30: Audubon’s Final Achievements: The Viviparous Quadrupeds of North America Version II continues at the Jule Collins Smith Museum of Fine Art in Auburn.
Ware Drive, Auburn. Adoption hours: Tuesday through Sunday, 1 p.m. to 5 p.m. Drop offs strays or pick up found pets: Tuesday through Sunday, 8:30 to 5 p.m.; Tuesday, 8:30 a.m. to 3 p.m. Information: 821-3222; lchs@leecountyhumane.org. LEWIS COOPER JUNIOR MEMORIAL LIBRARY,
200 South Sixth Street, Opelika. Hours: Monday and Tuesday, 8:30 a.m. to 7:30 p.m.; Wednesday, Thursday, and Friday, 8:30 a.m. to 6 p.m.; Saturday, 9 a.m. to 5 p.m.; Sunday 1 p.m. to 5 p.m. Information: 705-5380 LEE COUNTY HISTORICAL SOCIETY, 6500 Stage Road (Highway 14), Loachapoka. Hours: Second Saturday of every month, from 10 a.m. to 3 p.m. Information: 8873007, webmaster@leecountyhistoricalsociety.org. LOUISE KREHER FOREST ECOLOGY PRESERVE,
3100 Highway 147 North, Auburn. Hours: 8 a.m. to 6 p.m. Admission: free. Information: 707-6512. TELFAIR PEET THEATRE, at the corner of Samford and Duncan avenues. Tickets: 8444154 or http://goo.gl/Osvn. Information: 844-4748 or theatre@auburn.edu.
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ONGOING through November 6: Old Master Drawings from the John and Mable Ringling Museum of Art, an exhibit of drawings from the 16th through the 19th centuries continues at the Jule Collins Smith Museum of Fine Art. ONGOING through November 27: As Above, So Below: Recent Works by Scherer and Ouporov continues at the Jule Collins Smith Museum of Fine Art. OCTOBER 1, 15, AND 22, NOVEMBER 5 &12: The streets of Downtown Auburn will be closed for the Auburn Downtown Merchants Association Friday Night Block Party. This free event, scheduled before home AU football games, features kids’ activities, street vendors, and live music. Information: 821-3023. OCTOBER 1, 15, AND 22, NOVEMBER 5 &12: Football, Fans, & Feathers Raptor Program, 4 p.m. to 5 p.m., hawks, falcons, and eagles in flight at the Edgar B. Carter Educational Amphitheater, Raptor Road off Shug Jordan Parkway. Admission: $5.
OCTOBER 5, 12, 19, AND 26 & NOVEMBER 2, 9, 16, 23, AND 30: Children ages five to twelve are invited on a Fall Discovery Hike from 3:30 p.m. to 4:30 p.m. at the Louise Kreher Forest Ecology Preserve. No registration or admission fee. Hikes are canceled on rainy days. OCTOBER 5, 12, 19, AND 26 & NOVEMBER 2, 9, AND 16: Baby Time, for babies six months to eighteen months and their parents, features stories and crafts, 10 a.m., Auburn Public Library. Admission: free. Information: 5013196. OCTOBER 6 AND NOVEMBER 18: Magic Tree House Club, for children reading the Magic Tree House Club book series, 3:30 p.m., Auburn Public Library. Admission: free. Information: 501-3196. OCTOBER 6, 13, 20, AND 27 & NOVEMBER 3, 10, AND 17: Preschool Story Time for children three to five and their parents, 10 a.m., Auburn Public Library. Admission: free. Information: 501-3196. OCTOBER 7 & NOVEMBER 4: Students in eighth through twelfth grade can play Wii, read graphic novels, dance, and listen to music at the Auburn Public Library Teen Café. Information: 501-3196. OCTOBER 7 AND EVERY THURSDAY THROUGH DECEMBER 16: A Little Lunch
Music, noon to 1 p.m., Jule Collins Smith Museum of Fine Art. Admission: free. OCTOBER 12-NOVEMBER 20: Photo XII Juried Art Exhibition takes place at the Jan Dempsey Community Arts Center, 8 a.m. to 5 p.m. Monday through Friday. Information: 501-2963. OCTOBER 12 & NOVEMBER 9: Puppet Play takes place at the Auburn Public Library 3:30 p.m. Admission: free. Information: 5013196. OCTOBER 12: The Auburn Public Library presents Joshilyn Jackson, author of “Backseat Saints,” “Gods in Alabama,” and “Between
Georgia,” 7 p.m. Admission: free. Information: 501-3190. OCTOBER 13: The Auburn University departments of music and Italian collaborate for a Celebration of Italian Music and Poetry, featuring recitations of Italian poetry and opera arias, 4 p.m., Goodwin Music Recital Hall. Admission: free. Information: 844-1645. OCTOBER 13, 15, 15, 17, 19, 20, 21, AND 22: Auburn University Theatre presents The Fantasticks! at 7:30 p.m., Telfair Pete Theatre. Admission: $15, students, free with ID. Information: 844-4154. OCTOBER 14: Bring a chair or blanket and enjoy music by Spoonful James at 6 p.m., Kiesel Park, 520 Chadwick Lane, Auburn, as part of the Fall Sundown Concert Series. Admission: free. Information: 501-2930. OCTOBER 16: The Forest Ecology Preserve 5K Trail Run registration is $18 until October 11 and $20 on race day, from 6:30-7:45 a.m. Race begins at 8:15 a.m. OCTOBER 18: The Auburn University Symphonic Winds performs, 7:30, in the Auburn Performing Arts Center, Auburn High School, 405 South Dean Road. Admission: $10; students, and children, $5. Information: 844-4165. OCTOBER 19: Auburn Public Library invites teens to join Ghostbusters of Alabama at 4 p.m. to watch “Ghostbusters.” Admission: free. Information: 501-3196. OCTOBER 19: “Pelada,” a film exploring soccer, 6 p.m., at the Jule Collins Smith Museum of Fine Arts, followed by refreshments and a discussion with the filmmakers Rebekah Ferguson and Ryan White. OCTOBER 21 AND NOVEMBER 18: American Girls Club, for children reading the American Girls book series, 3:30 p.m., Auburn Public Library. Admission: free. Information: 501-3196.
OCTOBER 21: Bring a chair or blanket and enjoy the Highway 280 Band, 6 p.m., at Kiesel Park, 520 Chadwick Lane, as part of the Fall Sundown Concert Series. Admission: free. Information: 501-2930. OCTOBER 21: Auburn Public Library hosts a Hex Hall Ball for teens with Rachel Hawkins, author of the Hex Hall series, 6:30 p.m. Admission: free. Information: 501-3196. OCTOBER 21 & 22: Auburn University students present Opera Scenes, 7:30 p.m., in the Goodwin Music Building Recital Hall. Admission: $10; students, free with ID. Information: 844-4154. OCTOBER 21: The Bachelors 2010 Auction, fifteen bachelors ages twenty-one to fiftyplus, 7 p.m., in the Event Center Downtown, Opelika. Proceeds benefit Opelika Main Street and the East Alabama Medical Center Foundation. Tickets: $15 in advance, $20 at the door. Information: 705-5466. OCTOBER 21: The Jule Collins Smith Museum of Fine Art presents a slide lecture by artist and iconographer Anthony Saltzman, “Theology in Color,” as part of Third Thursday Late Night at 5 p.m. Admission: free. OCTOBER 22: The Sundilla Acoustic Concert Series presents Chuck Brodsky, 7:30 p.m., Auburn Unitarian Universalist Church, 450 Thach Avenue. Tickets: $10; students, $8; children 12 and under, free. Information: www. sundilla.org. OCTOBER 25: Bayanihan, a performance by the Philippine National Dance Company, takes place in the Opelika Performing Arts Center at Opelika High School, 1700 Lafayette Parkway, Opelika. Admission: $40; seniors, $35; students, $26. Performance begins at 7:30 p.m. Information: 749-8105. OCTOBER 25: Octubafest, a tuba performance, begins 7:30 p.m., Goodwin Music Building Recital Hall. Admission: free. Infor-
mation: 844-4165. OCTOBER 25: Dress up your dog for the Fifth Annual Howl’oween Costume Contest and Dog Parade in downtown Opelika. Merchants will hand out dog treats beginning 5:30 p.m. The parade begins at 6 p.m. Registration at Canine American, 108 South Eighth Street, $10. Proceeds benefit K9-1-1. Information: 705-6465. OCTOBER 26: Opelika Parks and Recreation hosts a Fall Festival and Children’s Carnival, 6 p.m. to 8 p.m., W. James Samford Soccer Complex, Opelika. The festival features a performance by Route 66, miniature train rides, prize games, inflatables, roasted corn on the cob, and apple bobbing. Tickets for games are 25 cents each. Information: 705-5560. OCTOBER 28: Latif Bolat presents an evening of Turkish music, 7:30 p.m., in the Goodwin Music Building Recital Hall. Admission: free. Information: 844-4165. OCTOBER 30: The Thirty-ninth Annual Loachapoka Syrup Sopping Day from 7 a.m. to 4 p.m., features craft demonstrations, music with traditional instruments, bread making, garden tours, and outdoor cooking. Visitors can feast on barbecue, camp stew, collards, and freshly made sweet potato biscuits, and tour the historical museum in Loachapoka. Admission: free. Information: 887-2255. OCTOBER 30: Learn about alligators at Creepy Wonderful Critters, 10 a.m., at the Louise Kreher Forest Ecology Preserve. Admission: members, $2; non-members, $3. OCTOBER 30: A Symposium of Audubon’s Final Achievement: The Viviparous Quadrupeds of North America, 9 a.m. to 2 p.m., at Jule Collins Smith Museum of Fine Art. NOVEMBER 1: The Auburn University Campus Band performs, 7:30 p.m., in the Goodwin Music Building Band Hall. Admission: free. Information: 844-4165.
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NOVEMBER 4: The Auburn University Percussion Ensemble performs, 7:30 p.m., in the Auburn Performing Arts Center at Auburn High School, 405 South Dean Road. Admission: $10; students and children, $5. Information: 844-4165. NOVEMBER 7: The Auburn University Music Department presents a Fall Choral Concert, 2:30 p.m., at Auburn United Methodist Church, 137 South Gay Street. Admission: $10; students and children, $5. Information: 844-4165. NOVEMBER 7: Local businesses open Sunday for Christmas Open House in Historic Downtown Opelika from 1 p.m. to 5 p.m. Information: 745-0466. NOVEMBER 9: Opelika Auburn News presents The United States Army Field Band and Soldiers’ Chorus, 7 p.m., at the Auburn Performing Arts Center at Auburn High School, 405 South Dean Road. Admission: free. Information: 501-2963. NOVEMBER 10: The Auburn Chamber Music Society presents Gryphon Piano Trio, 7:30 p.m., at the Goodwin Music Building Recital Hall. Admission: $10; students and children, $5. Information: 844-4165. NOVEMBER 11, 12, 14, 16, 17, 18, AND 19: Auburn University Theatre presents Machinal, 7:30 p.m., Telfair Pete Theatre. Admission: $15; students with ID, free. Information: 8444154. NOVEMBER 11: The annual Sounds of Auburn concert, featuring the AU Singers, Symphonic Band, Gospel Choir, Concert Choir, Jazz Band, Steel Band, and the AU Marching Band, takes place at 7:30 p.m. in the BeardEaves Memorial Coliseum. Admission: $10; students and children, $5. Information: 8444165. NOVEMBER 12, 13, 14, 18, 19, 20, AND 21: Auburn Area Community Theatre presents, “All I Really Need to Know I Learned in Kindergarten,” 7 p.m., in the Jan Dempsey Commu-
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nity Arts Center. Admission: $10; seniors and students, $8. Reservations are recommended. Information: 332-2620. NOVEMBER 15: Remember Me, a performance by Parsons Dance and East Village Opera Company, 7:30 p.m., in the Opelika Performing Arts Center at Opelika High School, 1700 Lafayette Parkway. Admission: $40; seniors, $35; students, $26. Information: 7498105. NOVEMBER 15: The Michigan Troupe Performance presents Institutional Change: The Musical, 5:30 p.m., at the Hotel at Auburn University and the Dixon Conference Center, 241 South College Street. Admission: Free. NOVEMBER 15: The Auburn University Trumpet Ensemble presents a concert at 7:30 p.m. at Goodwin Music Hall Recital Building. Admission: free. Information: 844-4165. NOVEMBER 16: Faculty members perform Brahms Sonata No. 2 in E-flat Major in the Auburn University Faculty Recital, 7:30 p.m., at Goodwin Music Building Recital Hall. Admission: $10; students, children, $5. Information: 844-4165. NOVEMBER 16: The Southern Circuit Tour of Independent Filmmakers screens “Burning in the Sun,” a documentary about a young man who returns to Mali to build solar panels, 6 p.m., at the Jule Collins Smith Museum of Fine Art. A discussion and refreshments follows. Admission: free NOVEMBER 17: The Auburn University Jazz Ensemble performs, 7:30 p.m., in the Goodwin Music Hall Recital. Admission: $10; students, children, $5. Information: 8444165. NOVEMBER 18: The Auburn University Symphonic Band and Opelika High School Band present a joint concert, 7:30 p.m., at the Opelika Performing Arts Center, 1700 Lafayette Parkway. Admission: free. Information: 844-4165. NOVEMBER 18: The Jule Collins Smith
Museum of Fine Art presents “The Art of the Steal,” a documentary about the controversy surrounding the $25 billion art collection of the Barnes Foundation, 5 p.m. Admission: free. NOVEMBER 20 THROUGH JANUARY 22: 1072 Society Exhibition and Recent Acquisitions, Jule Collins Smith Museum. A preview of art under consideration for the museum collection, in tandem with an exhibit of recently acquired works. Admission: free. NOVEMBER 30: Auburn University/Community Orchestra perform in the Auburn Performing Arts Center at Auburn High School, 405 South Dean Road, 7:30 p.m. Admission: $10; students, children, $5. Information: 844-4165. DECEMBER 4: Polar Express Holiday Event, 10 a.m. to 1 p.m., at the Jan Dempsey Community Arts Center. Admission: free. Information: 501-2963. DECEMBER 4 AND 5: The Auburn University Singers perform their Fall Show, 2:30 p.m. and 7:30 p.m., at Telfair Pete Theatre. Admission: $10; students, children, $5. Information: 844-4165. DECEMBER 6: East Alabama Arts presents Fiddler on the Roof, 7:30 p.m., at the Opelika Performing Arts Center at Opelika High School, 1700 Lafayette Parkway, Opelika. Admission: $40; seniors, $35; students, $26. Information: 749-8105. DECEMBER 11 THROUGH MARCH 12: Stranger in Paradise: The Works of Reverend Howard Finster at the Jule Collins Smith Museum of Fine Art in Auburn. DECEMBER 12: The Eufala Heritage Association hosts its Fifth Annual Christmas Tour of Homes with a seated luncheon and dinner served at Shorter Mansion and tours of modern and historic homes. Admission: luncheon $25; eight-home tour, $40; four-home tour, $20; individual home tour, $6; dinner, $42.50. Information: 1-888-383-2852 or visit www. eufalapilgrimage.com.
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What’s in a Name? W
hen Duffy Stewart’s new mentor, John Rice, suggested she put a John Rice Realtors logo on her car, she wasn’t crazy about the idea. But she complied, of course – new boss, right? She was in for a big surprise her very first day. While she was driving in Opelika, someone honked a car horn, turned their vehicle around, and followed her while they punched in her number on a cellphone. Duffy pulled over for a roadside conference and arranged to show them some properties. It was all because of the logo. That’s the reach of the John Rice name. When many area residents look for real estate, they think of John Rice. John Rice is Lee County born and bred, a graduate of public schools as well as attended Auburn University. In 1977, he graduated from the Hall Institute of Real Estate in Hanover, Massachusetts, and has served the real estate community for thirty-five years. He has served the real estate community since 1974. John Rice Realtors is a family affair. John’s mother, Camilla, was his biggest support then and still is. They have been business partners for years. His knowledge and experience led to his work as an instructor with the
American Real Estate Institute. Plus, he has extensive knowledge of real estate listings, sales, development, construction, finance, and property management. His public service record is unparalleled. In 1982, John was elected to the Alabama House of Representatives, and again in 1983 in a special election. In 1986 he won the race for an Alabama Senate seat. He is the former platform debater for the Tax Accountability Coalition of Alabama.
John was one of four original incorporators of Eagle Bank, and was the founder of the Auburn/Opelika Convention and Visitors Bureau. He is chairman of the Lee County Industrial Development Authority. He is also an active member of the First United Methodist Church of Opelika, a member of the Opelika Kiwanis Club and the Auburn/Opelika Elks Lodge 1834.
John Rice John has hands-on experience helping with the Annual Syrup Soppin’ Festival, and is the commissioner of baseball for the Billy Hitchcock Men’s Senior Baseball League. To top it off, he’s been the voice of the Friday Night Football Scoreboard Show for the past 25 years. John Rice Realtors highly trainedstaff gives the office a family atmosphere, and that allows John to educate and enhance the professional abilities of his staff. That means you get the guidance you need at John Rice Realtors. Whether you’re preparing to sell, want to purchase, have an interest in organizing a neighborhood watch, or have questions about the area, John Rice Realtors should be your first stop.
FOR INFORMATION AND LISTINGS,VISIT:
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