The Nugget Newspaper - Food & Home 2019 // 2019-10-23

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Food & Home Wednesday, October 23, 2019 The Nugget Newspaper, Sisters, Oregon

Food & HOME • An attempt at seasonal cheer — and why it’s worth it ................. pg. 14 • Sisters author hopes to draw hearts home ...........................pg. 15 • The flavors of fall evoke hearth and home ............................ pg. 16 • Find farms offering pumpkins, apples with Oregon’s Bounty .... pg. 18 ISTOCKPHOTO.COM/TASIPAS

Hazelnut Meal Pizza Dough

Hazelnuts are a fall favorite It’s a ritual of the season: The hazelnuts fall from the trees at Hazelnut Hill farm outside Eugene, sweepers tidy them into rows where they are gathered up and dried and made ready to be ground into meal, diced into crumbles, or roasted for a snack. “We’ve been picking for three weeks,” said Rachel Henderson, who took over ownership of Hazelnut Hill with her husband, Ryan, a little over a year ago. The Hendersons have been making a point of reaching out to Sisters Country with their love for the official state nut. “A lot of people cook with them this time of year,” Henderson said. “Add them to scones and cookies… Instead of chocolate chips, they use hazelnuts. This time of year, it’s mostly in baked goods — the warm comfort foods.” They also go well with pumpkin bread.

The Hendersons delight in developing hazelnut products that they sell online — from roasted or salted nuts to chocolates, toffee, and hazelnut butter. The farm recounts the history of the nut in Oregon: “Hazel trees were introduced to the U.S. by European immigrants. The first hazel tree in the Pacific Northwest was planted in 1858 by Sam

Courtesy of Hazelnut Hill

Strickland, a retired English sailor in Scottsburg. Today, Oregon hazelnuts grown in the Willamette Valley make up 99 percent of hazelnuts produced in the United States. The remaining one percent is produced in Washington. In 1989, the hazelnut (commonly called the filbert by Oregonians) became the official state nut of Oregon.”

PHOTO PROVIDED

The hazelnut harvest was completed last week in much of Oregon.

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1 cup hot water 2-1/4 tsps. yeast 2-1/2 cups flour

1/2 cup hazelnut meal 3 Tbls. olive oil

Stir together water and yeast. Let stand until foamy. Add in olive oil. Add in ﬂour and hazelnut meal until mixed. Let raise in a warm spot for 45-60 minutes or until double in size. Turn out dough and roll into your favorite pizza. Bake at 400ª F for approximately 20-25 minutes, depending on the types of toppings used.

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Wednesday, October 23, 2019 The Nugget Newspaper, Sisters, Oregon Food & Home

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Western accent makes a house a home By Jim Cornelius Editor in Chief

Autumn is the season when hearth and home come back to the center of our lives. As we go into the long gloaming, we want nothing more than a cheery fire in the wood stove, a fine meal, a drink, maybe a book or a juicy tale on Netflix… For many folks in Sisters Country, the ideal “nest” evokes the West and/or the North Woods, resonant of pine-clad slopes, sage meadows, the scent of pine and juniper smoke. Some aspire to the ultimate expression of that aesthetic: building a log home. “With a log home, oftentimes it’s something they’ve dreamed of since they were a kid,” Rebecca Richardson of Richardson Log Homes told The Nugget last year. “It’s something that’s been in their

hearts for years.” What started as a shelter of necessity on the North American frontier (with a heritage that dates back to Bronze Age Scandinavia and Eastern Europe) is now a versatile style that can go from rustic cabin to magnificent lodge. You don’t have to go all the way in building a log home to get the flavor of the aesthetic. Log accents like mantles, stairs and entry gates to a property can add a Western or North Woods flare. Many people add a touch of the West to their décor and mix it with other elements for a particularly Pacific Northwest or specifically Sisters style. “It’s usually a mixture of warm tones and wood,” said Jaimi Warren of Antler Arts in Sisters. “You can make a room ‘Western’ just by adding a cowhide and nothing else.” Juniper accents are a

particular Sisters aesthetic, Warren says. “It’s a native wood and it’s beautiful,” she said. Warren says her clients tend to start with a single piece and add incrementally to build their aesthetic. The centerpiece is often an antler lamp or chandelier. “An antler lamp is really classy,” she said. “It can either go with a cabin décor or it can go with a very fancy décor.” Warren noted a recent client who had a very specific need. “She wanted a very compact antler chandelier for her nursery,” she said. “She was going with a very classy lodge décor.” Cozy cabin or grand lodge — it’s the kind of home that fits Sisters Country. It’s an artistic endeavor in its own right to pull together the construction and the décor

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Western accents fit any kind of home. — log accents, perhaps some wrought iron; warm wood furniture and antler fixtures; perhaps a painting or a sculpture or two by some of Sisters’ multitude

of talented artists — you have a home that is a pleasure to inhabit as the nights grow long and chilly and the winds of winter begin to creep over the Cascade crest.

What’s the beef with locally raised cattle? By Jim Cornelius Editor in Chief

Eating a steak or a burger seems like it should be a simple enough endeavor. But, like so much in modern life, we’ve complicated it. Is red meat healthy or not? Where does our beef actually come from? What’s the difference between grass-fed and grassfinished — and does it make any difference? Sisters is now home to a variety of cattle-raising operations — some as agricultural businesses, some as church-based charity operations — all offering locally raised beef on the hoof. Small, local operations are suddenly economically viable. Q u a l i t y, h e a l t h y beef sold to the local

market is part of a growing local-food movement, a cultural shift toward a more connected way of life, shortening supply chains and improving diet. “There’s two components to it,” said Sisters rancher Kathryn Godsiff of the growing popularity of local beef. “There’s the emotional one, where you know where your food comes from and you know who produces it.” In an increasingly de-personalized world, that emotional component is important. But it wouldn’t sustain a local industry if the product wasn’t good. And Godsiff says that the product can be superior. Raising an animal on a ranch and on-farm killing instead of trucking animals to the slaughterhouse makes

for a better product, Godsiff says. “The stress on the animal is so much less, the eating experience is going to be so much better.” Kathryn and Allan Godsiff have been in operation for more than eight years with Willows Ranch Beef. They raise grass-finished beef — which means that the animal has eaten grass its whole life, right up to slaughter, which is timed for optimal quality. “The grass is at an active growing stage,” Godsiff said. “When the grass is actively growing, it produces a more tender cut of beef.” “The ideal is a high proportion of clover and grass,” Allan said. “You don’t want them eating a lot of sagebrush.” Preparation of

grass-finished beef requires a little more care than your average supermarket cut — but not that much. “Well-done is not your friend in grass-finished,” K a t h r y n G o d s i ff s a i d . “Medium is about as far as you’d want to go, because it will get tough. Low-andslow works well (for preparation). Instapots work well with shanks and cuts like that. Crockpots are good.” “It’s really overcooking

that you want to avoid,” Allan affirmed. The desire for locally produced foodstuffs — from produce to beef — seems like it’s here to stay. The Godsiffs encourage consumers to learn as much as possible about their food sources. Take advantage of the local nature of the transaction and know your producer. “Make sure they actually have good grass,” Kathryn said. “It’s all part of being an informed consumer, isn’t it?”

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Food & Home Wednesday, October 23, 2019 The Nugget Newspaper, Sisters, Oregon

Your Story MATTERS

Audry Van Houweling, PMHNP Columnist

An attempt at seasonal cheer — and why it’s worth it Despite a bit of denial after what seemed to be an abbreviated summer, seeing snowflakes on my weekly commute over the Cascades, digging out my mittens, and the sudden necessity of hot coffee in the morning rather than my typical iced latte, has forced me to accept that, indeed, autumn is upon us. Autumn is a perfect opportunity to practice optimism — to embrace the glass half full so to speak, especially when it’s half full with pumpkin spice goodness. It is an opportunity to witness the beauty of letting go as golden and bronzed

leaves drift to rest on forest floors and to welcome contemplation and change amid nature’s inevitable transition. For some of us, autumn can represent the beginning of wintertime and holiday trepidations, which makes it more difficult to cozy up to the idea of warm sweaters, fireside cuddles, and flavors from the harvest. Creating physical space to welcome nature’s fated changeover can help lessen anxiety and enhance feelings of acceptance, joy, and contentment. When it comes to seasonal home décor, I certainly am not on a pedestal. Somehow between work demands, commutes, and proximity to family and friends who are far more inclined to bestow seasonal delights, my efforts at seasonal décor are negligible. I took much pride in taking the time to hang the one strand of lights that donned my front door for the holidays last year. Somehow, that seemed like a lot. Oh yes, I must also mention the single bundle of tinsel tossed hastily along my mantle and the wreath bought on impulse from some cute, convincing child raising money outside the grocery store. It did actually make it to my front door a couple weeks later… While my efforts are a

work in progress, there are undoubtedly emotional benefits to creating traditions dedicated to welcoming seasonal change. My mother is a master at this and I, in all my adult glory, still have a child-like excitement to holidays at my childhood home. Myself and my siblings who are all bonified adults and out of the house can still count on the predictable delectableness of spiced breads, holiday cookies, cobblers, and pies. My mother is also extraordinarily organized. She keeps carefully planned lists for when decorations should emerge and has labeled bins thoughtfully arranged for holiday décor, ornaments, cookie cutters, tabletop platters and the like, which gives me something to strive for as a I clumsily shuffle through my garage attempting to find my one strand of Christmas lights. The music is always the same. A homage to holidays past of the 1970s with James Taylor, Linda Ronstadt, and the drawn-out tones of Aaron Neville that drive me a bit batty, but nevertheless cannot be spared. The same holiday figurines and adornments from my early childhood days still make their appearance all these years later. My mother is

even thoughtful enough to still grace the Christmas tree with the truly unfortunate childhood craft experiments/ ornaments created by myself and siblings that she still says, “are sweet.” My mother holds the torch for seasonal cheer, but she has inspired me to light some small candles. While the nostalgia my mother has created (and father when he, at the persistence of my mother, finally puts the Christmas lights up) can never be matched, I have taken it upon myself to be a bit more intentional to bring seasonal cheer to the confines of my own home and offices. This week for example, I bought a single pumpkin that, while not carved, is sitting on my front porch. This is a win. I also recently gave into the discount bins at Target compelling me to invest in an assortment of random plastic gourds, a garland with fake autumn leaves, and a bag of seemingly non-sensical blue pumpkins that seemed frivolous if it were not for the fact that the colors matched my office scheme. I somehow felt a sense of camaraderie with the other several women carrying an assortment of autumn embellishments in the checkout line sharing comments such

as, “I couldn’t resist”… and “can you believe how cute?!” I smiled and nodded as if it all came natural. Ultimately, let’s just say I am a work in progress. There is much to be said about the psychology of décor and how your physical space can alter your emotions. Research suggests that adorning your home, office, or place of business with seasonal décor makes you appear more hospitable and sociable. Decorating early for the holidays (we are talking before Thanksgiving) can reportedly help lower stress, elicit nostalgia, and can reconnect us to positive childhood memories. Basically, you can get the “warm fuzzies” even earlier. It can be the little things that do not have to be costly like a warm blanket, unpacking your cozy sweaters, the smell of seasonal fare, a burning candle, or a new novel that can go far in creating lightness and seasonal ambiance. So, whether you are on par with Martha Stewart or a work in progress such as myself, there is room for us all to welcome nature’s golden hour in our own unique ways. Here’s to your glass of autumn splendor remaining half-full.

Wednesday, October 23, 2019 The Nugget Newspaper, Sisters, Oregon Food & Home

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Sisters author hopes to draw hearts home By Kit Tosello Correspondent

Our homes are more than the sum of their square footage. And they’re more than a place to hang our hats. With her latest book, “The Unexpected Power of Home: Why We Need It More Than Ever,” local author Nancie Carmichael hopes to remind us that our dwelling places overflow with powerful, lifeshaping potential. Carmichael will give a free holiday-themed presentation and sign copies of her newest book at Suttle Tea on November 5, at 6:30 p.m. “Home is such a powerful metaphor for who we are, and it instructs us,” she says. “There are so many layers to home. It’s a practical place. A spiritual place. A place of celebration. A place to let down your hair. It’s a place to be fully human and to share that with others.” While the tendency is to focus on externals — furnishings, aesthetics, the neighborhood — Carmichael suggests, “That’s not what it’s about. Actually, we are the ones who make home for ourselves and others. It starts at groundzero, with us. “I think of my grandmother in the Depression,” Carmichael remembers. “She never owned a home. Her biggest thrill was when she finally got a one-bedroom apartment. That’s where she’d make her pear conserve and put it on the windowsill, and you could see the jewel fruit in there. And her big chair, where she read the Bible. So that was home for her.” Home is sacred, as a place of safety and respect, a place to think and a place to grow. Carmichael, who spent her early years on a farm in Montana, finds that how we experienced home as a child influences how we, in turn, make a home for ourselves and our families. Not all of us have warm fuzzies when we think about home. In her book, Carmichael shares the story of a woman with a difficult childhood who has chosen to incorporate the positive things she learned from her mother — recipes she now makes for her son. “Home allows us to take the pain and turn it into a place of joy and new beginnings. Ask, ‘How can this be a place of love, restoration, redemption?’” Beyond the philosophical, she’s not suggesting we overlook practicality or comfort. “Home is our base of operations, and it needs to be effective. It’s where children

get rest and nourishment so they can do well. It’s where we grow people, people who grow up to be presidents and teachers and lawmakers and leaders in the community.” Hospitality isn’t entertaining. “Hospitality is making room for people in this world. It’s welcoming, noticing people. Maya Angelou said that people will forget what you said and did, but they’ll never forget how you made them feel.” She suggests walking into your home with objective eyes. “What does my house say? Do people feel comfortable here?” There’s power in extending hospitality to ourselves, too, for being replenished.

Hospitality is making room for people in this world. It’s welcoming, noticing people. Maya Angelou said that people will forget what you said and did, but they’ll never forget how you made them feel. — Nancie Carmichael

Carmichael wrote the book during a time of uprooting from the Camp Sherman home she shared with her husband, Bill, for 15 years after raising their five children in Black Butte Ranch. Settling into a smaller home in town, she again carved out her personal spot, PHOTO PROVIDED a favorite chair Nancie Carmichael of Sisters has written a book about the power and importance of home. next to her most beloved books. Home is a place for cel“What’s important is the background, their income. ebrating seasons. way we do things where we But that’s not where it’s at. “The seasons are mark- are,” she says. Every life is powerful. Every ers of our lives,” Carmichael “My dream with this book home is powerful. Start s a y s . “ I n t h e m , w e was to inspire people to see there.” remember.” what they have that is so The Unexpected Power of Included in her book is a accessible to them, to make a Home is Carmichael’s 12th recipe for her grandmother’s difference in the world. God book, including two she copear conserve, which she doesn’t ask us, ‘What big authored with Bill. An eightmade with her daughter. thing can you do for me?’ but week study guide for small “In going through the ‘What do you have?’ And our groups is available. motions—the act of peeling reply often is, ‘I have very litOn Tuesday, November the pears, chopping them, tle.’ But I truly believe that’s 5 at 6:30 p.m. at Suttle Tea, and then seeing all those jars. where God starts with every Carmichael will sign copIt was so much work! But we one of us. ies of her book and offer a remember my mother, my “We look at others’ lives, free presentation, “Making grandmother, in fall. at their advantages, their Holidays Fun Again.” “Doing these things gives us that continuity, that sense of home. Getting kids involved strengthens them.” Households evolve, family dynamics change.

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Wednesday, October 23, 2019 The Nugget Newspaper, Sisters, Oregon Food & Home

Food & Home Wednesday, October 23, 2019 The Nugget Newspaper, Sisters, Oregon

The flavors of fall evoke hearth and home Pumpkintini

By Chef Hosler at The Porch 2 oz. of Stolichnaya salted caramel vodka 1 oz. of Cascade Street potato vodka 2 teaspoons of Trader Joe’s pumpkin butter

Fill shaker with ice then add ingredients. Shake cocktail until cold. Strain to martini glass with a black lava salt and sugar rim. (Can use regular salt in lieu of black lava salt.)

Wild & Broken

Courtesy Black Butte Ranch 1-1/2 oz. Broken Top bourbon 3 dashes of bitters 1/2-oz. Wild Roots Marionberry vodka

Shake, then pour over ice. Garnish with a Bordeaux cherry.

Table Sled

Courtesy Suttle Lodge Bourbon Lime Demerara syrup Amaro abano Douglas fir liquor

Add ingredients to suit your taste. (Then come compare with the Table Sled at Suttle Lodge.)

Suttle Tea Pumpkin Chai Crumb Cake FOR CRUMB TOPPING 1/2 cup all-purpose flour 1/4 cup unsalted butter, cold 1/2 cup brown sugar 1/4 tsp. salt 2 tsp. ground cinnamon FOR CAKE 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1-1/2 tsp. ground cinnamon 1-1/2 tsp. ground pumpkin spice

1 cup pumpkin puree 1/2 cup brown sugar 1/2 cup melted coconut oil (or vegetable oil) 1/4 cup pure maple syrup 1/4 cup Suttle Tea’s Cinnamon Chai infused milk (*recipe below) FOR CHAI GLAZE 1 cup powdered sugar 1 to 2 Tbsp. Suttle Tea’s Cinnamon Chai-infused milk.*

1. Prepare chai-infused milk. (Recipe below.) 2. Preheat oven to 350º F. Grease and lightly flour a 9-inch square or round baking pan. 3. Make the crumb topping: In a small bowl, mix together flour, brown sugar, salt, and cinnamon. Cut in the cold butter using a pastry blender, a fork or your fingers until you have clumps and crumbs. Set aside. 4. Make the cake: In a large bowl, mix pumpkin, brown sugar, oil, maple syrup, and chai-infused milk until combined. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin spice. Add dry ingredients to wet ingredients and stir until just combined. Batter will be thick. Try not to over-mix. Spoon batter into prepared baking pan. Spread to make an even surface. Pour crumb topping evenly on top and press it gently into the batter. 5. Bake for 30 minutes. Cake is done when a toothpick inserted in center comes out clean. Add 5 minutes if needed. 6. Make the glaze: Whisk powdered sugar and 1 to 2 Tbsp. chai-infused milk until smooth. Drizzle over cake. Enjoy cake warm or at room temperature.

*Chai-Infused Milk

1 Tbsp. loose chai tea 1/2 cup milk (use plant-based milk if preferred)

In small saucepan, bring tea and milk almost to a boil. Quickly turn heat down, and let tea infuse at barely a simmer for 8 to 10 minutes. Strain the tea out and allow mixture to cool.

When the weather turns cold and wet and the blustery winds of autumn swirl rain into stinging needles and then break up the cloud cover to allow a glorious rainbow to arch over golden meadows, folks in Sisters Country turn inward to hearth and home. For many of us, the fall is the very best season of the year in Sisters, offering temperate weather and vivid landscapes for our adventures, then encouraging us to return to a fire in the wood stove and delicious, warming food to chase away the chill of the darkening evening. It can be magical. Maybe weʼre driven by biological imperatives to ready ourselves for winter; maybe weʼre simply drawn

to the tradition of celebrating the harvestʼs bounty — whatever the reason, ʼtis the season to enjoy the savory and the sweet, to indulge in comfort foods and enjoy a drink by the crackling fire. A variety of local eateries and local culinary adventurers have provided recipes for food and drink that evoke the magic and the coziness of the season. Enjoy!

Sisters Bakery Apple Crisp FILLING: 10 cups apples of your liking — cored, peeled, and sliced 1 cup white sugar 1 Tbsp. all-purpose flour 1 tsp. ground cinnamon 1/2 cup water

TOPPING: 1 cup quick-cooking oats 1 cup all-purpose flour 1 cup brown sugar, packed 1/4 tsp. baking powder 1/4 tsp. baking soda 1/2 cup butter, melted

Preheat oven to 350º F. Place the apples in a 9x13 pan. Mix white sugar, 1 tablespoon ﬂour, and cinnamon together - sprinkle over apples. Pour water evenly over pan. Combine remaining ingredients and crumble evenly over the pan. Bake at 350º F for up to 45 minutes. Best served warm ... with ice cream on top, of course!

Comfort foods with a healthy twist as leptin and ghrelin, which influence our appetite. There is also considerable research showing seasonal affective disorder (SAD) — which affects one to three percent of the population — is linked to increased appetite and carbohydrate cravings, which are probably consumed in the form of comfort foods. This is likely due to changes in brain chemistry brought about by the change in seasons and alterations in circadian rhythm, the bodyʼs biological clock. People may also be less active and less social in the winter, which could increase anxiety and depression and lead to stress-eating and overconsumption. In addition, a study published in the journal Appetite found that there is a “social” component to foods that provide us solace: a food is comforting because of the memories they evoke, and the emotions and relationships that we associate with them. If your grandmother served you chocolate chip cookies as a child, that may be why you make a pit-stop at the bakery on your way home from the office after a stressful day. While comfort foods may

By Jodi Schneider Correspondent

The fall season brings the bounty of the autumn harvest, the return of warm spice aromas, and the satisfaction of richly flavored comfort foods. As the last leaves fall and winter rolls in, many people enjoy staying indoors, making a fire, and eating warm comfort foods. Macaroni and cheese, chicken pot pie, creamy soups, homemade stuffing, cinnamon rolls, cookies, apple pie… Why do we crave comfort foods as the season turns to winter? The answer isnʼt so simple. One of the main arguments in favor of our coldweather eating habits is that itʼs simply instinct. We may have a genetic tendency to seek out more calorie-dense food in the winter months because food, historically, was scarcer. To an extent, we are programmed to latch onto food in order to build fat stores to provide us with heat and energy during the colder seasons. Studies have investigated the idea that seasonal changes could affect hormones such

be satisfying, we often end up stuffed and feeling a little guilty for overeating. The good news is there are lots of healthy substitutes that can still taste great. At this busy time of year we need fuel – but without excess calories. You can eat your favorite comfort foods but stay healthy and feel good at the same time. People would agree that nothing tastes better than a hot bowl of soup on a cold winter day. Soups and stews are a terrific idea in the winter, if they are not creambased or loaded with high-fat meat. Itʼs that time of year when you might need lasagna on hand, or simple pasta recipes to whip up on a weekend with family visits. There are plenty of creative ways to incorporate the winter-white florets (cauliflower) into the seasonʼs most classic comfort foods. You can replace traditional mashed potatoes with mashed cauliflower or try tossing roasted florets with an array of spices for a healthy cauliflower snack. If you crave potatoes, opt for sweet potatoes when you can to boost nutrition

Spaghetti Squash Meatball Casserole 1 medium spaghetti squash (about 4 pounds) 1/2 tsp. salt, divided 1/2 tsp. fennel seed 1/4 tsp. ground coriander 1/4 tsp. dried basil 1/4 tsp. dried oregano 1 lb. ground beef, 90% lean 2 tsps. olive oil 1 medium onion, chopped

1 garlic clove, minced 2 cups chopped collard greens 1 cup chopped fresh spinach 1 cup reduced-fat ricotta cheese 2 plum tomatoes, chopped 1 cup pasta sauce 1 cup shredded part-skim mozzarella cheese

Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 15-20 minutes. Cool slightly. Preheat oven to 350º F. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1.5" balls. In a large skillet, brown meatballs over medium heat; remove from pan. In same pan, heat oil over medium heat; sauté onion until tender, 3 to 4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta cheese and remaining salt; remove from heat. Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13"x9" baking dish. Top with tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes. and satisfy your craving for starchy carbohydrates. You can even top them with a little butter and brown sugar. Baked apples with cinnamon are a delicious fall dessert that you can top with a

bit of yogurt or ice cream if you want to indulge. A favorite comfort food dinner is spaghetti and meatballs. Why not replace the pasta with spaghetti squash; itʼs a healthier version!

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Wednesday, October 23, 2019 The Nugget Newspaper, Sisters, Oregon Food & Home

Food & Home Wednesday, October 23, 2019 The Nugget Newspaper, Sisters, Oregon

The flavors of fall evoke hearth and home Pumpkintini

By Chef Hosler at The Porch 2 oz. of Stolichnaya salted caramel vodka 1 oz. of Cascade Street potato vodka 2 teaspoons of Trader Joe’s pumpkin butter

Fill shaker with ice then add ingredients. Shake cocktail until cold. Strain to martini glass with a black lava salt and sugar rim. (Can use regular salt in lieu of black lava salt.)

Wild & Broken

Courtesy Black Butte Ranch 1-1/2 oz. Broken Top bourbon 3 dashes of bitters 1/2-oz. Wild Roots Marionberry vodka

Shake, then pour over ice. Garnish with a Bordeaux cherry.

Table Sled

Courtesy Suttle Lodge Bourbon Lime Demerara syrup Amaro abano Douglas fir liquor

Add ingredients to suit your taste. (Then come compare with the Table Sled at Suttle Lodge.)

Pumpkin Chai Crumb Cake FOR CRUMB TOPPING 1/2 cup all-purpose flour 1/4 cup unsalted butter, cold 1/2 cup brown sugar 1/4 tsp. salt 2 tsp. ground cinnamon FOR CAKE 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1-1/2 tsp. ground cinnamon 1-1/2 tsp. ground pumpkin spice