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NOVEMBER/DECEMBER 2015

VOL. 13 NO. 6 Editor-in-Chief Chris Christen 402-444-1094 Chris.Christen@owh.com Creative Director/Designer Heidi Thorson 402-444-1351 hthorson@owh.com Assistant Editor Kim Carpenter 402-444-1416 kim.carpenter@owh.com Photo Imaging Specialist Patricia “Murphy” Benoit Content Contributors Mark Eckstrom, Mikal Eckstrom, Stacy Ideus, Kurt A. Keeler, Jessica Luna, Meghann Schense, Heather Winkel Photography Contributors Jeffrey Bebee, Heather & Jameson, Krista Leigh Hurst, Daniel Johnson, Tin Box Pictures On the Cover Photo: Tin Box Pictures Merchandise credits, page 32

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1314 Douglas St., Suite 600 Omaha, NE 68102 402-444-1094 Inspired Living Omaha (ISSN 23795948) is a publication of the Omaha World-Herald. ©2015, Omaha World-Herald Co. No part of this publication may be reproduced in any form without the specific written permission of the publisher. The opinions expressed by those interviewed are their own. While every effort is made to ensure the accuracy of information, no responsibility can be accepted by the publisher for content, opinions or practices, or how the information herein is used. All materials submitted, including but not limited to images, logos and text that appear, are assumed to be the original work of the provider, and the publisher is not responsible for unintentional copyright infringement.

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E D I TO R ' S N OT E

ALL WRAPPED UP! Welcome to our Holiday Edition, an ambitious creation that is birthed with some trepidation.

CHRIS CHRISTEN editor-in-chief

Let me explain. Serving a broad readership base such as ours, an editor has myriad content considerations. Chief among them: crowd-pleasers. Deliberations with myself (I do that a lot!) started in July, and by August, the concept of a heritage-laced issue was dancing in my head. Being a native of Oakland, the Swedish Capital of Nebraska, I have an ingrained fondness for all things Scandinavian. When I learned that Mark Eckstrom, a regular

HEIDI THORSON creative director + designer

contributor to this publication, lives and breathes his Scandinavian heritage at Christmastime, my heart leapt for joy. To Mark’s home we would go for a merry and very bright Swedish-themed photo session. With more prep work than any one host could possibly manage, six eager elves sprang into action. (Thank you floral designer Ann Etienne, wheat weaver Dan Hammond, gift wrap designer Heather

and eggnog mixer Keith Winton). See the results of our festive collaboration beginning on page 46. To inspire your dinner menu, Chef Brian O’Malley and his culinary team at Metropolitan Community College contribute a trio of super simple sides (page 30), while Heather, in a wink, spikes the “how-to” list with sparkling tips for serving wines and spirits (page 58). And from our valued sponsors: gift suggestions that are merry and bright and priced just right (page 34). From all of us, to all of you, Happy Holidays! Chris Christen editor-in-chief

With this issue, we welcome Kim Carpenter to our team as assistant editor. She is no stranger to readers of the Omaha World-Herald, having contributed for several years as a features writer and reviewer of dance and opera.

Winkel, bread baker Mike Blanc

KIM CARPENTER assistant editor

6 NOVEMBER/DECEMBER 2015

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CONTENTS

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H O M ES P I R AT I O N

“I’m not a girly girl,” says Debbie Wood. Simplicity and purity of design are more her style. Her home’s interior conveys an atmosphere of balance, harmony and relaxation.

10 NOVEMBER/DECEMBER 2015

Home’s harmonious décor provides balance in a family’s busy schedule. STORY CHRIS CHRISTEN PHOTOGRAPHY JEFFREY BEBEE

ebbie and Brian Wood had a life of rural bliss in Riverview Forest overlooking the Platte River in Sarpy Country. For several years they didn't think twice about commuting between their acreage, social activities and their business, TransWood Inc. in Omaha. “But when our son, Colesun, started school at Brownell-Talbot in midtown, the commute got a little crazy,” explains Debbie, who already was on the road a lot as a dedicated volunteer in Omaha’s philanthropic circles. House hunting in Omaha ultimately led her to the Rockbrook neighborhood and a charming two-story home on a large, well-manicured lot. “It was love at first sight,” Debbie recalls of the friendly vibe she got from the house when she initially toured it. Interior designer Aaron Carlson enhanced the home’s tranquility, from an existing bright and airy family room addition with tall windows that brought the outside in, to a brand new master bedroom suite completed last December. “Aaron touched nearly every room in the house,” Debbie offers. The payoff: A livable, peaceful interior with a harmonious connection to its residents.

GET THE LOOK Elements of this Zen-inspired home Asian art and deities Diffused lighting Earthy monochromatic tones Fresh flowers Green, leafy plants Minimalistic furnishings Natural materials and fabrics Simple artwork Soothing scents Surfaces devoid of pattern, fuss Symmetry

inspiredlivingomaha.com 11

TIP: Mirrors make rooms

look bigger and reflect natural light from windows.

“I like to shop – a lot,” Debbie Wood admits. Luxury handbags and shoes are her passion. Hermès, Prada, Chanel, Valentino, Louis Vuitton, Chloe, Bottega Veneta – they all have a coveted place in custom cabinetry with built-in lighting much like you'd find in a designer showroom.

12 NOVEMBER/DECEMBER 2015

Debbie Wood reserves 30 to 60 minutes daily for "me time." She might meditate, or relax in the soaking tub with a good book and a glass of wine.

inspiredlivingomaha.comâ&#x20AC;&#x192; 13

Feng shui? “I think I’d disobey every law,” Debbie quips. “The positioning of my home is wrong.” A Zen feel? Definitely.

14 NOVEMBER/DECEMBER 2015

Make it merry.

(continued from page 11)

The palette is fresh and calming in earthy tones of cream, rosy taupe, espresso, white and blue gray. For accent, you’ll spy a dash of gold in a fabric, an accessory or paint. Furnishings are clean-lined but neither overtly masculine nor feminine. To this visitor, they’re comfortably handsome and pretty at the same time. The minimalist décor is accented with items mostly of personal significance, including Asianinspired art and artifacts (a nod to Debbie’s Vietnamese heritage), bovine motifs (a tribute to the Wood family’s cattle and farming interests), local original art and fresh flowers (a daily must-have). The ultimate experience in balance, harmony and relaxation may lie in the master suite – a 1,000-square-foot remodel. Every inch of this main-floor space is designed for cocooning. The remodel came about partly of necessity. Debbie has a bad knee and having an upstairs bedroom was aggravating the issue. But it was Brian who reaped the greater benefit from the just-finished renovation while recuperating from a quadruple bypass surgery in April. “Climbing the stairs to our old bedroom would have been awful for him,” Debbie says. Among the amenities: fabric-covered walls in the sleeping area, floor-to-ceiling mirrors that reflect a backyard garden view from windows across the room, a chaise for lounging with a good book, his and hers closets with built-in dressers and a bay-windowed bathroom with an inviting soaking tub. “It’s so peaceful,” Debbie says of the master suite. “It’s my favorite spot in the house.” Her happiest place, however, is a custom walk-in closet with gold-leaf paper on the ceiling, ostrich paper on the walls and a pair of crystal chandeliers overhead. Designer shoes for her size 6 feet fill lighted, glass-shelved cases, while an entire dresser is dedicated to her jewelry. Designer handbags and scarves also have dedicated spaces adjacent to hanging bars for clothes staged by season. Until this breathtaking closet was created, Debbie stored her beloved shoes and handbags in their original boxes. Then she realized, “If you can’t see what you have, you can’t utilize what you have.”

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inspiredlivingomaha.com 15

T H E P ROJ ECT D I A R I ES

Now that the backyard is done, this home's renovation feels complete ... for now. TEXT CHRIS CHRISTEN PHOTOGRAPHY STACY IDEUS

This is the final installment in a six-part series on a 1960s Wahoo, Nebraska, home that has been in project mode since Stacy and Ryan Ideus became its owners five years ago. Stacy, a portrait photographer, designer and mom, is the creative force behind the home’s renovations. Ryan, a banker and former drywall installer, brings his wife’s ideas to life with help from her contractor dad. Stacy chronicles their endeavors in a personal blog. In this series, we share room-by-room highlights – for dreamers and doers alike. See our previous installments at inspiredlivingomaha.com.

16 NOVEMBER/DECEMBER 2015

Violet, 2.

THE PROJECT A backyard makeover that began when the family completed its photo studio/garage addition in 2013 and ended on Father’s Day in June 2015. WHAT THEY DID When Stacy and Ryan Ideus first moved in, the backyard had an abundance of trees. Ryan’s assessment determined that six were in bad shape or of poor quality and should be removed. A few replacements have since been planted. “When we started hacking into the house, the backyard basically became a construction yard … a dirt hole with a

garden patch,” Stacy recalls. With a soon-tobe-walking toddler and a dog, a fence was a necessity for the family. The yard makeover has been an especially huge hit with Arrow, their rambunctious hound. “He spends most of his waking moments out there sniffing and running around,” says Stacy, who frequently photographs the dog bounding in the grass. The yard has three gates – two for normal entry and one for doublewide entry. “We love that our house has alley access … which I’ve used more than once for photo shoots.” THE WORK Ryan and Stacy drew on experienced guidance within their family; the landscape plan was designed and implemented by an aunt, Jenni Harrington, of Harmony Day Lilly Farm in Benedict, Nebraska. Five zones along the fence are designated as planting beds. The couple put in low-maintenance shrubs and perennials, generally in a neutral palette, but with a little pop of white or lavender flowering here and there for interest. Two raised garden beds will be planted with herbs and vegetables next spring.

THE BIGGEST CHALLENGE Weather! It initially was hot and the mosquitoes were terrible. The wettest season in recent history brought “monsoon” rains, making a muddy mess of the backyard. “High expectations for new plantings has taught us patience,” Stacy says. Aunt Jenni’s adage seems to hold true: “The first year after planting, your vegetation ‘sleeps.’ It doesn’t grow at all. The work is done beneath the soil; establishing roots. The next year, they ‘creep’ and the following year they 'leap.'”

THE RESULT Sprinklers, sod and landscape all were installed by Father’s Day this year, a deadline met only after a marathon 13-hour day of planting. “It really helped that Violet was at Grandma’s that day," Stacy observes. THE THING SHE’D CHANGE The couple built an interim patio with a retaining wall perimeter of railroad ties and a pea gravel filler for a table, chairs and grill. The pea gravel looks nice and is great in theory, Stacy says, but not such a good choice for the family in hindsight. “Our dog loves to leap up and down the steps, scattering little rocks everywhere. Neighbor kids bury their toy cars in the gravel and we are constantly sweeping up rocks on the stairs and in the house. And, of course, the baby puts everything, including the gravel, in her mouth." THE PROJECT COST $7,000, including the fence, patio area and landscaping. THE UNEXPECTED BONUS “Our dog (and our friends' kids) love it, and we have great views of the backyard from our family room and my office.” WHAT’S NEXT “We plan to add on to the house in a few years to give ourselves a new master bedroom, closet and bathroom," Stacy says. "A deck is on hold until the addition is done. When the deck is built in the same spot, that pea gravel will help with drainage.”

Arrow, family dog.

inspiredlivingomaha.com 17

D ES I G N D O N E R I G H T

18 NOVEMBER/DECEMBER 2015

STORY KIM CARPENTER PHOTOGRAPHY JEFFREY BEBEE

490 tons of granite and ductwork make this residence unique in Nebraska.

t’s either the “House of A-ha's” or the “House of Ducts,” depending on your viewpoint. One is readily evident in this 5,600-square-foot residence’s softly curving Italian-inspired architecture. The other remains invisible but nonetheless omnipresent thanks to nearly a million pounds of granite in a five-foot pit beneath the three-car garage. Both combine to create a home that stands out in form and function. Its form is a regal, contemporary take on a 16th-century master; its function involves a rock storage system that controls the home’s temperature via an elaborate labyrinth of 200-plus ducts. This perfect marriage of form and function was devised by Pat and John de Groot, themselves married for 53 years. The couple set out with two design goals. Pat, a facilitator for gifted education in the Omaha Public Schools, wanted a home like she first envisioned in a high school sketchbook. John, a senior consultant fellow in strategic assessment and analysis at the Peter Kiewit Institute, wanted an energy efficient home that could produce its own heat. “People said, ‘Oh boy, this is going to be the end of your marriage,’” Pat recalls, amused. “But we had an arrangement. I would do the interior, and John would do all of the mechanical and the exterior.” The couple stuck to the arrangement and brought in an expert team of more than 10 people to assist with the design process. “It was years of planning and meeting after meeting,” Pat says. “They would come up with fabulous ideas, and I would say, ‘Yes, but how’s that going to look?’” Lead designer Eddy Santamaria of Contrivium Design & Urbanism played a key role in that look.

“I welcomed the challenge,” he says. “It allowed us to have a beautiful dialogue. They were willing to learn, and I learned from them.” Santamaria accommodated both his clients’ interests through the work of Andrea Palladio, a 16th-century Italian architect noted for his grand villas, palaces and churches. “Pat and John really understood his methodology and his built environment,” he says. For the de Groots, that built environment translated into a symmetry that flows from the rounded arches of the exterior into the soft curves of the soaring, vaulted interior. “When you design a house, it shouldn’t just be an exterior address or a cover to what’s inside,” Santamaria emphasizes. “There needs to be contemplation between what you do in the interior and what you do in the exterior. There has to be a connection to the spaces.” The de Groots created that connection with a formal vestibule that leads into a grand room, which in turn echoes the entry’s vaulted roundness. That’s where the “House of A-ha's” derives its name. “When you enter the vestibule, you say, ‘A-ha!’” John explains. “Then you enter the living room and say ‘A-ha!’ again.” The “a-ha's” come as much from the architecture as the design scheme of soft earth tones, dark woods, gleaming Italian marble and lustrous accents of silver and gold. It’s a calming environment, one that harkens to the dream home Pat sketched in home economics as a teen. “Way back when I was in high school, the Sisters of St. Francis insisted that we learn how to be ‘domesticated women.’ We had to design our own house. As we were getting ready to move, I found my little book, and I almost fell over. The interior of my house was like my sketch.”

(continued on page 21)

inspiredlivingomaha.com 19

A large duct in the dining room disappears behind a vaulted curve in the ceiling. It’s impossible to see the duct unless you’re standing on tip toes while pressed against the wall of windows.

The rounded living room ceiling echoes the curves of the home's exterior.

20 NOVEMBER/DECEMBER 2015

(continued from page 19)

For his part, John got a rock storage system that controls the home’s ambient temperature via 490 tons of Missouri granite installed beneath the garage. “When we were digging the pit for the granite, the neighbors assumed we were building a pool,” John recalls. “And then they thought it was really strange we were filling the swimming pool with rock.” The granite collects heat from the home’s south façade, which has 40 windows to maximize solar access. When the sun enters the vaulted dining room – the area that collects most of the sunlight – its heat rises and enters the elaborate ductwork system, eventually ending up in the rock storage system. The design is unobtrusive. Pat kept insisting, "It’s got to look nice. You’ve got to hide this stuff." Hide it they did. The ducts are out of sight or camouflaged by two duct rooms on the lower level that allow for monitoring the system and controlling and optimizing air flow. All those hidden ducts prompted Pat’s “House of Ducts” reference. “But I have to spell it,” she laughs, “because people look at me like I’ve said ‘ducks.’” The de Groot home continues to evolve as a green residence. Last year, the couple added a geothermal heat pump. Future plans involve a rain water capture system and possibly a solar thermal system. Of course, this might mean a new “House” is added to the “A-ha's” and “Ducts.” It’s a prospect that wouldn’t bother the de Groots. “Our home,” smiles John, “is a work in progress.

A window seat in the guest bedroom hides two enormous and extremely quiet ducts. “I kept asking, ‘Will it sound like a jet engine?’” Pat remembers with a laugh.

Patterned grates and grills in the floor have a decorative, almost sculptural appearance, and camouflage ductwork.

inspiredlivingomaha.com 21

An open staircase from the upper to lower level maximizes air flow.

The neutral interiors of the kitchen pick up on Pat's calming, natural design palette.

22â&#x20AC;&#x192; NOVEMBER/DECEMBER 2015

LIGHT UP THE NIGHT WITH SOME HOLIDAY CHEER.

See more green approaches in weekend tour and expo. While maintaining 500 tons of granite to help heat and cool a home might not be a green option for most people, numerous simple strategies can save and maximize energy in a home. Two Omaha World-Herald events can help you get started.

2 YEAR WARRANTY • ON ALL LIGHTS • •

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ALL LED LIGHTS

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GREEN HOME TOUR 2015 Take a self-guided tour of four homes where design and technology combine to create energy-efficient living environments. Residences feature solar electrical and water heating systems, renewable and recycled materials and designs that minimize carbon footprints. Homeowners and designers will be on hand to discuss their green approaches.

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WHEN: November 14, 10 a.m. to 2 p.m. WHERE: Various locations, metro Omaha ADMISSION: Free for Green Omaha Coalition members, $5 for non-members INFORMATION: omaha.com/smartenergyexpo or greenomahacoalition.org

SMART ENERGY EXPO Featuring innovative products and smart technology designed to make your home healthier and more comfortable, this event also includes speakers from the Nebraska Energy Office, MAPA, Omaha Stormwater and OPPD. Featured topics involve energy, water, housing, transportation and a host of other issues that affect our everyday lives. WHEN: November 15, 10 a.m. to 3 p.m. WHEN: Millard Lumber Warehouse, 12900 I St. ADMISSION: Free INFORMATION: omaha.com/smartenergyexpo

inspiredlivingomaha.com 23

D EST I N AT I O N

ROCKING THE NIGHT AWAY: THE BABY STRANGE Why we’re intrigued // Accessible only via kayak, this intimate 22-foot sailboat named The Baby Strange is moored on Branched Oak Lake in Raymond. One of the more unique listings we found, it presents a gentle way for two to fall asleep under the stars. Bonus comforts // Access to a canoe.

// $75; 1-night minimum Airbnb listing // Sailboat on private mooring Nightly rate

ball, Raymond, NE

Six Nebraska staycation spots that feel a world away. COMPILED BY KIM CARPENTER PHOTOGRAPHY KURT A. KEELER, AIRBNB.COM, VRBO.COM

he staycation – that vacation spent without getting far from home – is a growing trend for good reasons. A major advantage is the savings. Staying an arm’s length from your own backyard allows you to stretch your purse strings and get the biggest bang for your tourist buck. With a staycation you avoid losing precious vacation time for travel days and minimize the preparation needed for traditional out-of-town travel. And with sound planning and the right home base, you can go out on the town for dinner and drinks without having to cab it home. Most importantly, a staycation lets you experience where you live in new and often revelatory ways. Ready for a little adventure of our own, we hopped online and browsed VRBO (Vacation Rental By Owner) and Airbnb (private residences as bed-and-breakfasts) for staycation properties in Nebraska. Here are six that caught our eye. Find our full compilation at inspiredlivingomaha.com.

24 NOVEMBER/DECEMBER 2015

RESORT LIVING: THE BEACH HOUSE Why we’re intrigued // Just 15 minutes from downtown Omaha, this beach-front property on Hanson Lake has an interior that screams upscale resort living with an airy, light-filled open floor plan and views of the lake from every room. Sliding doors lead you onto a furnished patio where you can be mesmerized by sunsets while bald eagles, blue herons, pelicans and cormorants soar overhead. Bonus comforts // Sand volleyball court; lakeside cabana with hammocks.

// $571; 3-night minimum VRBO listing // 3785305ha Nightly rate

HUSKER LUXE: HAYMARKET HIDEAWAY

OVER-THE-TOP LUXURY: VILLA PATRYCE

Why we’re intrigued // Located near the University of Nebraska-Lincoln’s Memorial Stadium, this spacious modern loft in the historic Haymarket District has an urban warehouse aesthetic and winning proximity to Husker game day activities.

Why we’re intrigued // Situated northwest of Omaha at Bennington Lake, this 12,000-square-foot Newport Landing villa boasts five bedrooms and six-and-a-half baths. Floor-to-ceiling windows offer magnificent panoramic views of the lake.

Bonus comforts // Close to the Pinnacle Bank Arena, the Sheldon Art Museum, the Lied Center for the Performing Arts plus restaurants and other local nightspots.

Bonus comforts // Marble throughout adds a decidedly upscale touch; room-sized walk-in closets provide plenty of space for unpacking; lakeside cabana, boat dock and beach.

// $323; 2-night minimum VRBO listing // 663391

Nightly rate // $1,800; 1-night minimum

LUXURY CABIN: SPENCER HILL

ULTRA-CONTEMPORARY DESTINATION: THE LABORATORY

Nightly rate

Why we’re intrigued // Situated on more than four acres, this secluded property at Lake Wanahoo is a 30-minute drive from both Omaha and Lincoln. The lakeside property features a modern rustic decor including knotty pine cathedral ceilings, reclaimed barn wood flooring and cozy wall-recessed bed alcoves. Enjoy fishing, hiking and kayaking (as well as a generous selection of board games). Spencer Hill even has its own mascot – a peregrine falcon named Spence. Bonus comforts

// Outdoor teepee that sleeps four.

// $375; 2-night minimum VRBO listing // 490317 Nightly rate

Airbnb listing

Villa Patryce on the Lake

Why we’re intrigued // We’ve seen it. Called “The Laboratory” for its radical design, this northern Douglas County architectural marvel has no parallel walls or conventional interior spaces. Guest accommodations are in a fourth-floor “sleeping tower” with treetop views. The loft bedroom overlooks a private bath with a soaking tub designed for two. Bonus comforts // Indoor tire swing, table tennis, climbing wall, panoramic views.

// Starting at $895; 1-night minimum Airbnb listing // Fabulous Contemporary Nightly rate

Destination!

inspiredlivingomaha.com 25

P RO F I L E

Gregarious showman brings industry experience and love of family to Taste of Home. STORY KIM CARPENTER PHOTO COURTESY OF TASTE OF HOME

“Tell me where

you take your family!” Guy Klinzing enthusiastically says from Chicago during our phone interview. “I want to sample everything in Nebraska!” It doesn’t matter if I respond with a restaurant name or a sightseeing tip. Klinzing brings big-sized enthusiasm to every topic we discuss. It’s a trait that suits his professional pursuits particularly well. In addition to being an actor and singer, Klinzing is perhaps more widely known as a culinary specialist with Taste of Home Cooking School, which swings through La Vista in mid-November. “This job is perfect for me,” he reflects. "I love to travel and entertain. I love to stop and see the sights. I love to see things like the world’s largest ball of twine" in Cawker City, Kansas. (His curiosity is duly piqued when I mention the world’s largest ball of stamps can be found at Boys Town). His grandmother, Elsie, instilled his love of cooking. She ushered him into her northern Michigan kitchen as a young boy and taught him how to make Swedish cinnamon rolls (Recipe, page 28). “She’d start the process, and it was an all-day event. It took her so much longer to cook with me. I really appreciate it when I think back.” Little, perhaps, did Klinzing know he would end up patiently guiding people through the cooking process during his travels throughout the country dispensing kitchen tips and techniques. While his gift for demonstration might derive from his grandmother, his culinary expertise comes directly from the industry. “I have a heavy background in chocolate, pastry and candy,” explains the specialist, who worked in the chocolate and snack food industry for more than three decades. Klinzing most recently has indulged his passion for

26 NOVEMBER/DECEMBER 2015

performing (his bachelor's degree from Northeastern University is in performing arts) through miscellaneous acting and commercial work. He played the infamous John Wayne Gacy in the British TV show “Conversations With a Serial Killer.” He was also a character in the musical “The Full Monty,” and took his clothes off to standing ovations. He’s additionally a lead singer in a ‘60s rock group called The Generation Gap Band. But of course, it’s the Taste of Home Cooking School gig for which Klinzing is most famous. He has the local fans – Guy Groupies – to prove it. They come to every demonstration, readily identifiable in custom aprons that proclaim their adoration for the culinary guru. “They’re a special group,” Klinzing reflects. “I look for them before the show starts, and we do photos and chat a bit. Last spring, I did a show in Sioux Falls, South Dakota, and all of a sudden, I looked up, and there were five or six ladies with aprons on. They did a road trip for me! That was very sweet. When you keep coming back, they get to be family.” Food is the tie that bonds. “Taste of Home is about home cooking. It’s about recipes and the way to cook them together,” Klinzing emphasizes. “How many times do you go to someone’s home and taste something amazing – a dessert, an entrée – and want the recipe? Ours have been vetted. We take the best and print them in our Taste of Home magazine. It’s like the “World’s Largest Recipe Swap.”

TASTE OF HOME COOKING SCHOOL Guy Klinzing demonstrates his recipes November 12 during a live, two-hour Taste of Home Cooking School at Embassy Suites in La Vista. Doors open at 3:30 p.m. For tickets and more information, visit: omaha.com/tasteofhome

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THE DISH Find Inspired Living Omaha's glaze recipe online at inspiredlivingomaha.com.

Recipe love doesn't get much better than this. RECIPE ADAPTED FROM COOKINGSCHOOLBLOG.COM PHOTOGRAPHY HEIDI THORSON

Making cinnamon rolls is almost a celebratory event in Guy Klinzing’s family. “Cinnamon rolls go into the oven and come out hot, sticky and delicious,” the Taste of Home cooking celebrity says with a wistful sigh as he describes the marathon sessions that go into making them. “In my family, they’re like currency. Everyone divides them up and takes them home. It’s fun to see them negotiate, to see who gets what.” When daughter Sara got married, the sweet treats took center stage as favors with notes describing how the making and giving of cinnamon rolls symbolizes love in the Klinzing family.

28 NOVEMBER/DECEMBER 2015

GRANDMA ELSIE’S SWEDISH CINNAMON ROLLS Yield: About two dozen Prep time: About 5 hours

INGREDIENTS 2 cups whole milk 1½ cups unsalted butter, softened 1¹⁄₃ cups sugar 3 packages active dry yeast ¹⁄₃ cup warm water (110 degrees) 4 eggs, room temperature 1½ teaspoons salt 1 teaspoon mace 9 cups unbleached all-purpose flour, sifted 4 tablespoons cinnamon ½ cup brown sugar ½ cup extra-fine granulated sugar ½ cup extra-cold butter

INSTRUCTIONS

1. In a sauce pan, scald milk to just below boiling point or 180 degrees. Remove pan from heat. Add butter and sugar to scalded milk. Whisk to combine ingredients and transfer to large mixing bowl. Let mixture cool to 110-115 degrees (about 20 minutes). Don’t be concerned with bits of butter in the milk. TIP: Use a cooking thermometer to take the guesswork out of gauging temperatures.

2. Combine packets of yeast with warm tap water, add a pinch of sugar and stir. Mixture will begin to bubble as the yeast activates. When this occurs, add the cooled milk and butter mixture. 3. To the mixing bowl, add 4 cups flour and mace; mix on low to combine. 4. Lightly beat eggs and salt together in separate bowl; add to mixing bowl and mix on low until combined. TIP: If using a standing mixer with a dough hook, attach it before adding the rest of the flour.

5. Gradually add 4 cups flour until the dough forms a soft ball and starts to pull away from the sides of the bowl. The dough should be sticky and a little hard to handle. Turn it out on a floured surface and sprinkle with flour (about 1 cup) while kneading the dough so that it begins just barely releasing from your hands. Continue kneading until dough becomes smooth and elastic (about 8 to 10 minutes). TIP: Be mindful not to add more flour than necessary to keep the dough soft. It should release smoothly from your hands while kneading but still remain slightly tacky.

6. Form dough into a ball and place in a large butter-greased bowl. Turn it over so that the butter completely coats the entire dough ball. 7. Cover with a kitchen towel and place in a warm place to rise until doubled in size, about 1 hour. TIP: Place an electric heating pad on low setting and position it under the bowl or place the dough in an oven that has been preheated to 200 degrees and then turned off.

8. Punch dough down on a lightly floured surface and let rest for 10 minutes. 9. Divide dough in half and roll each half into a large oval shape, roughly ¼-inches thick. TIP: Use a lightly dusted rolling pin, adding minimal flour to roll the dough without sticking.

10. Lightly grease the dough with softened butter. Combine brown sugar, extra-fine granulated sugar and cinnamon and sprinkle over top. 11. Dot topping with thin chunks of cold butter spaced 1 to 2 inches apart. 12. Carefully roll the dough beginning with the short side; with a sharp, thin knife or serrated blade; cut the log in 1½-inch wide rolls. TIP: If the rolls start to unravel, moisten the edges with a little water and seal shut.

13. Place rolls closely together but not touching on foil-lined greased baking pans. TIP: Extend the foil past the pan’s edges to lift rolls out after baking. Don’t use dark colored baking pan; they discolor the rolls. Glass baking pans are ideal.

14. Let the unbaked rolls rest and rise in the pans for about 45 minutes. Meanwhile, preheat oven to 375 degrees. 15. Brush tops of unbaked rolls with melted butter, dust with cinnamon to taste and bake for 15-20 minutes or until the tops are golden brown. 16. Let stand for 10 minutes before turning out on cooling racks. Recipe adapted from Guy Klinzing’s Taste of Home Cooking School blog, Beyond the Stage! cookingschoolblog.com.

inspiredlivingomaha.com 29

THE DISH RECIPES COURTESY OF CHEF BRIAN O'MALLEY PHOTOGRAPHY DANIEL JOHNSON

s you plan your holiday dinners, take a cue from our contributing culinary expert and build in several star recipes that bring plenty of elegance to the table but require minimal kitchen time. Brian O’Malley, chef instructor at Metropolitan Community

College’s Institute for the Culinary Arts, shares three recipes that fit the bill. Each serves six to eight people, comes together in 15 minutes or less and delivers phenomenal flavors ideal for complementing the season’s robust entrées. An additional bonus is that most of the ingredients are likely to be staples on your pantry shelves.

WHITE BEAN SPREAD INGREDIENTS

OLIVE SALAD INGREDIENTS

ROASTED SHALLOTS INGREDIENTS

6 cups white beans, drained (cannellini or great northern) 2 cups toasted, slivered almonds 2 cups olive oil ½ cup water to thin Juice of 1 lemon 1 tablespoon paprika 1 teaspoon ground dill 1 tablespoon kosher salt

4 thin onion slices ¼ cup sundried tomato slices 3 basil leaves, cut chiffonade ¼ cup pitted black olives, cut into medium pieces ¼ cup pitted green olives, cut into medium pieces 5 slices country-style bread, grilled and cut into cubes (the volume of bread should match the volume of all other ingredients.) Juice of 1 grilled lemon 10 cloves roasted garlic 1 fat pinch crushed red pepper flakes Black pepper to taste Pinch of coarse sea salt

18 shallots (about 1¾ pounds), unpeeled ¼ cup olive oil 1 tablespoon salt Pepper, to taste

INSTRUCTIONS

Add ingredients, one at a time, to food processor and process. Spread on cutting board, drizzle with 2 tablespoons olive oil (additional) and lightly dust with a pinch of paprika. Serve with warm bread or crackers or with Olive Salad topped with Roasted Shallots (recipes follow).

30 NOVEMBER/DECEMBER 2015

INSTRUCTIONS Place sliced onion and sundried tomatoes in a large mixing bowl. Toss together fresh basil, black olives, green olives and bread. To make the dressing, roughly mix the lemon juice, roasted garlic, crushed red pepper flakes, black pepper and sea salt. Toss gently with salad. Drizzle with olive oil and sprinkle with additional sea salt before serving.

INSTRUCTIONS Preheat oven to 475 degrees. In a large bowl, toss shallots with the oil and salt; season with pepper. Transfer to a foil-lined baking sheet and arrange in a single layer. Bake until shallot skins are somewhat charred and crispy and shallots are very tender, about 40 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper. Serve warm or at room temperature.

Guiding you to a rewarding home buying and selling experience.

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The many layers of you. When December hits, it’s pretty much a party mashup. Social agendas have us headed six different directions at once, and it helps to have multi-dimensional wardrobes. Here, we give a little structure to that mad dash from classic to cutting edge, luxurious to casual chic.

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Lisette-L legging, $152 NJ & CO. NJANDCOMPANY.COM

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Giles & Brother bracelet, $110 CHRISTEL’S

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Gus lightboxes, $325 each HUTCH HUTCHMODERN.COM

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Robert Kitchen blouse, $179 NJ & CO. NJANDCOMPANY.COM

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Wilma necklace (as headpiece), $55 THE OBJECT ENTHUSIAST OBJECTENTHUSIAST.COM

Gold twig bracelet, $18 SPRUCE SPRUCE-OMAHA.COM

3-D snowflake medallion (as necklace) JAMES PIERCE FOR KUL, BESPOKE DESIGN KUL3D.COM

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Keepsake lace top, $116 Keepsake tube top, $139 Keepsake pant, $145 TOGS

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H O ST

FOYER Woven star, custom design by Billie Ruth Sudduth, BRSBasket.com; candlesticks, flocked twig basket and ornaments, Voilà! Blooms and Décor in Dundee.

46 NOVEMBER/DECEMBER 2015

ART DIRECTION HEIDI THORSON PHOTOGRAPHY DANIEL JOHNSON STYLING MARK AND MIKAL ECKSTROM, DAN HAMMOND, ANN ETIENNE

With parents of Swedish and Norwegian ancestry, Omahan Mark Eckstrom has always known a Christmas derived heavily from Scandinavian traditions. He reminisces about his favorites here, inspiring a visual smorgasbord that celebrates holiday traditions everywhere. STORY CHRIS CHRISTEN AS TOLD BY MARK ECKSTROM

n the Christmases of my youth, decorations in our family’s home always mixed past and present. Woven wheat garlands and fresh evergreen boughs in centerpieces and wreaths made for a wonderfully intoxicating coniferous aroma in every room. Swedish dala horses, wheat yule goats and orange pomanders were staples on tabletops. The mantel, though, was less traditional and reflected the latest decorating trends. I still reserve the hearth in my own home for creative play. Then, as now, heritage foods dominated the menu. Revered dishes included potato sausage (ordered weeks ahead from Stoysich House of Sausage in Omaha) and homemade lefse. My grandmother rolled out the thin dough and deftly flipped it on the griddle with her lefse stick, making the task look incredibly easy. My mom and aunts, though, never could master the art of the flip and ordered Mrs. Olson’s Potato Lefse online instead. Not to be cliché … but the smorgasbord truly was a gastronomical delight. Old and young alike got their fill of Swedish meatballs, Lingonberry Jam (Aunt Helga and Uncle Rueben pronounced it “yam” in their Swedish accents), Swedish rye bread, pickled beets, Janssons Temptation (a potato and anchovy casserole), Swedish brown beans (made with salt pork, cinnamon sticks and allspice which took all day to cook) and cookies – Pepperkakers (my favorites), along with Swedish butter and almond cookies. (continued on page 51)

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FRONT ENTRY Chandelier wreath styled by Mark and Mikal Eckstrom and Dan Hammond. Seasonal urn arrangement by Ann Etienne and Voilà! Blooms and Décor in Dundee.

48 NOVEMBER/DECEMBER 2015

MANTEL “Wadsworth” candle holders, CB2, cb2.com; custom braided wheat garland, Dan Hammond; birch branches, Voilà! Blooms and Décor in Dundee; circa 1940s mirror with Lucite swag appliqué by Grosfeld House; antique cinnabar box, both stylists’ own; grosgrain ribbon, M&J Trimming, mjtrim.com.

inspiredlivingomaha.com 49

GIFT TABLE D.I.Y. clove and orange pomanders by Kim Carpenter; cookie platters by Dan Hammond; reindeer bottle opener, Hutch; cake stand, custom scented candle, Voilà! Blooms and Décor in Dundee; Stagbar antler dog chew, Gadgeteer; custom gift wrap, tags and holiday cards by Heather Winkel (find templates at inspiredlivingomaha.com).

50 NOVEMBER/DECEMBER 2015

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(continued form page 47)

The entire extended family celebrated on Christmas Eve with Glogg, eggnog and Tom & Jerry cocktails being served around 3 p.m. alongside appetizers of pickled herring, lefse, crackers and mixed nuts. Dinner at 5 p.m. was followed by a gift exchange. After gifts, the family piled into the car to attend midnight worship services. While I loved the beautiful table, decorations and time with family, the highlight as a young boy and then as a teen was returning home, changing into comfortable clothes and raiding a refrigerator filled with leftovers. Today, I delight in putting my own spin on those special Scandinavian Christmases of my youth. Leftovers included.

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Swedish Rye Bread, courtesy of Mike Blanc of Oakland, the Swedish Capital of Nebraska. Find the family recipe at inspiredlivingomaha.com.

52â&#x20AC;&#x192; NOVEMBER/DECEMBER 2015

GLOGG STATION Parchment “Sculpted Geo Console,” West Elm, westelm.com; Spira runner, Gadgeteer; beverage dispenser, Pottery Barn; vintage glassware, ice bucket, stylists’ own; cookie display, floral and wreath styling by Dan Hammond.

inspiredlivingomaha.com 53

54 NOVEMBER/DECEMBER 2015

DINNER TABLE Custom tablecloth, Marimekko “Manty” fabric, Etsy.com; “Cavo” chargers, Pottery Barn; Michael Aram “Palace” dinner plate, michaelaram.com, also available at Borsheims; Ittala “Taika” salad plate, wayfair.com; Dunes & Duchess “Moderne” candelabra, dunesandduchess.com; Michael Aram “Palace” and “Twig” flatware, michaelaram.com; vintage Bakelite flatware, stylists’ own; “Aunt Martha’s Vintage 1930s” tea towels, Walmart; vintage Holmegaard “Princess” goblets, replacements.com; vintage horn glasses, stylists’ own; Swedish yule goats, giftchaletauburn.com; D.I.Y. place card holder by Heather Winkel, place card design by Mark Eckstrom; Icelandic sheepskin pelts, Overland. DINING ROOM SIDEBOARD Florals and reindeer, Voilà! Blooms and Décor in Dundee. POWDER ROOM Votive holders, vases, guest towels and florals, Voilà! Blooms and Décor in Dundee.

inspiredlivingomaha.com 55

EGGNOG STATION Beverage glasses, Williams-Sonoma; glass carafes, Pottery Barn; dala horses, vases, silver platter, all stylists’ own. Floral styling by Dan Hammond.

56 NOVEMBER/DECEMBER 2015

MADRIGAL FEASTE HOLIDAY EGGNOG Servings: 20 This classic egg milk punch is a star libation among Omaha’s Madrigal Christmasse Feaste Syngers who present a holiday-themed Renaissance-style dinner theater each December. For 25 years, the cast has celebrated closing night by raising a glass of tenor Keith Winton’s decadently creamy and rich eggnog. “It definitely puts you in the holiday spirit,” Winton says of the show and his beloved concoction. The eggnog requires Seagram’s VO to achieve the perfect blend and needs to be kept extra cold for serving. Wassail!

INGREDIENTS 3 cups Seagram’s VO 8 eggs (ideally local fresh organic) 3 teaspoons ground nutmeg ½ teaspoon ground cinnamon 1 tablespoon vanilla 6 cups half-and-half 3 cups granulated sugar

INSTRUCTIONS

1. Put VO, eggs and all spices in a blender and blend on low to medium-low for 3 to 4 minutes. 2. Pour mixture into a one-gallon container, add half-and-half and sugar and shake or stir until well blended and sugar is dissolved. 3. Refrigerate for at least 12 hours. Serve very cold.

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NOTE: If concerned with using raw eggs, substitute a pasteurized egg product or, instead of using a blender, heat the eggs and half-and-half over medium-low heat while whisking constantly until the mixture reaches 160 degrees on an instantread thermometer and then blend all ingredients together in the gallon jug. This step requires additional chilling time.

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Get your bar cart party-ready in a triple sec! TEXT, RECIPES & STYLING HEATHER WINKEL PHOTOGRAPHY KRISTA LEIGH HURST

CHEERS!

Stock your home bar from our list of essentials and play mixologist with more recipes at inspiredlivingomaha.com.

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1. MAKE IT LOOK AS GOOD AS IT TASTES Start with a basic bar cart and decorate with festive flare. Seasonal glassware, coasters, straws, napkins and stirrers are essentials. Add merriment with a holiday floral arrangement, a bowl full of jingle bells and ornaments or a miniature stocking garland. Make your bar cart a focal point by swapping out wall art with holiday prints and a wreath.

2. LET SIGNATURE DRINKS STEAL THE SHOW No need to stock an entire bar. You’ll get along swell with two or three signature cocktails (one should be non-alcoholic), wine, beer and a few versatile mixers. Always appropriate: A sparkling wine, a dark spirit such as bourbon, a light spirit such as gin and a liqueur such as triple sec. TIP: If you go with only one signature drink, dedicate the top shelf of the cart to its ingredients for ease of serving.

3. BE HOLIDAY-MINDED Infuse the holiday spirit into every drink, garnish and decoration. Pick bottles that look festive and beautiful on display. Use seasonal fruits, holiday baking supplies and sweets as garnishes (apples, oranges, cranberries, rosemary, cinnamon sticks, candy canes). Play mixologist and create drinks in holiday hues.

POMEGRANATE GIN FIZZ Better than a gin and tonic – and garnished with a sprig of rosemary.

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1. Place pomegranate arils from one pomegranate (holding several on reserve for garnish) in mixing glass and mash into juice with muddler. 2. Add pomegranate juice, ¼ cup gin and 1 tablespoon simple syrup into new mixing glass; stir vigorously then strain while pouring into serving glass. 3. Top with one can San Pellegrino Limonata and stir gently. 4. Garnish with rosemary sprig and remaining arils.

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TEXT CHRIS CHRISTEN PHOTOGRAPHY JEFFREY BEBEE

A well-played party game keeps guests hopping in the kitchen.

ean Fidone Schroer knows how to turn up the heat on a party. Chop! Chop! For daughter Pearl’s momentous 21st birthday on New Year’s Day 2015, Jean and husband Roy threw a memorable New Year’s Eve bash that had guests crowding the kitchen for a lively version of “Chopped,” the Food Network’s popular reality-based cooking competition.

HOW IT WORKED Upon arriving, guests selected a party hat from a festive display in the foyer of the Schroers’ Linden Estates home. The decorative pattern on the hat determined their “team” assignment for the night. It was women versus women and men versus men. While the women tested their knowledge of sports in one room, the men divided into five teams, donned pinafore aprons and began a culinary challenge with four ingredients handed to them in a paper sack. (It didn’t take long for the women to abandon their game to observe the flurry of activity in the kitchen.)

THE RULES No smart phones or Internet use for either team. In the recipe challenge, team members could use anything in the refrigerator or pantry, consult cookbooks and ask the hosts questions. Preparation time was limited to 45 minutes. Judging would be based on presentation, flavor and innovation.

THE CREATIONS Team 1 – Fresh shrimp with strawberries and feta on flatbread Team 2 – Blackened shrimp with orange marmalade Team 3 – Shrimp Scampi with feta cheese and herb garlic bread Team 4 – Sautéed shrimp with bacon and red pepper flakes Team 5 – Shrimp tacos with a side of feta garlic bread

THE WINNER Shrimp Feta Delight, Team 2’s creation. In what some challenged as a controversial move, Al Whitmann, Paul Marek and Carlos Prendes clandestinely escaped the chaos of the Schroer kitchen to work at Whitman’s house next door. In presenting the dish to the judges (Jean, Roy and this writer), Marek credited Prendes, a family physician, as the mastermind of the recipe ... and the escape. Prendes, it was subsequently learned, knows his way around the kitchen. He cooks with surgical precision, and his signature dishes include prime rib and tenderloin for Christmas, turkey for Thanksgiving and crab legs just for fun. For this competition, Marek was the supervisor in charge of feta. As for Whitmann, well ... he contributed the escape kitchen.

THE COMPETITION’S RINGER Justin Philp, fresh off a flight from Chicago, brought honestto-goodness chef’s talent to the recipe challenge. Philp was so intent on perfecting a flatbread curl in the final minute of competition, he ignored this writer’s questions about his technique. Later, during judging, he defended himself, saying, “I thought you were a spy for another team.”

THE LEAD JUDGE’S TAKE THE INGREDIENTS Flat bread, feta cheese, fresh shrimp and orange marmalade.

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“The margarita party last year was much easier to judge,” Jean quipped of the nose-to-nose competition.

THE WINNING RECIPE Shrimp Feta Delight 1. SautĂŠ shrimp, peeled and deveined, with butter and bell pepper. 2. Season to taste with cracked pepper, blackening spice and garlic. 3. Place shrimp on flatbread in baking dish; top with feta cheese, drizzle with orange marmalade and broil for five minutes. 4. Garnish with spinach leaves.

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PARTY DECOR Lovestru.ck Weddings + Events assisted with party planning and décor. For their design scheme, they modified or swapped out traditional Christmas decorations with contemporary elements in plum, silver, turquoise, gold and copper to complement the New Year’s Eve theme.

#PEARLS21ST When Lovestru.ck couldn’t find team hats that coordinated with the party palette, they crafted nearly 60. Favors included fortune cookies, noisemakers, glittered fedoras and battery-operated “2015” glasses. A mini photo booth encouraged guests to take selfies and tag their social media posts with #pearls21st.

CATERED AFFAIR A buffet catered by Attitude on Food included grilled pesto shrimp skewers, broccoli cheddar bites with bacon jam, Cabernet braised beef short ribs on roasted garlic mash, spiced pear and pomegranate crostini and ‘Cuban Cigars:’ pretzel dough filled with ham, shredded pork, pickles and Swiss cheese.

Pearl Schroer, turning 21 at the midnight hour. Cake by Whisked Away Cake Boutique.

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Shopping in Downtown Omaha

Home to an incredible array of boutiques and independent retailers, you’ll find art galleries, home decor, jewelry and clothing for women, men and children.

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F I N D Y O U R I N S P I R AT I O N .

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With a variety of eclectic dining options, experience the many award-winning chef-driven restaurants and bars and enjoy everything from mussels to mixology.

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Salon For Women

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One FREE in-store Hunter Douglas blind repair. Restring only. Call for details. Family owned and operated for 38 years. 2312 Bob Boozer Dr. 402-330-6557 ehlysinteriors.com

Textiles

Custom ottomans JUST $125! A great way to spruce up any room for the holidays and beyond. Textiles has it all! Open to the public. 149th & Industrial Road 402-399-8764 textilesinteriors.com

GET NOTICED: CONTACT US TODAY TO PROMOTE YOUR VERY SPECIAL BUSINESS IN INSPIRED LIVING OMAHA; 402-444-1209.

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PHOTO: JEFFREY BEBEE

E N D N OT E

HOME OF ROY AND JEAN SCHROER Mantel styling by Lovestru.ck Weddings + Events

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Inspiration, Innovation & Design Ideas

Here’s to being

Here’s to looking around a room and seeing all the pieces you thoughtfully selected come together at an incredible price. Here’s to sparkly accents, to jolly jewel tones and to fireside chats on the sofa. Here’s to the coziest of holiday seasons for your home and the loved ones that fill it.

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700 South 72nd Street • Omaha, NE 402-255-6327 • 800-359-1200

With design services that range from furniture selection, arrangement, color and fabric coordination to window coverings and accessories, our talented designers will help you transform your home into a fitting expression of your style … at prices you’re going to love! Call: 402-255-6327 for an appointment with one of our designers. ©2015 Nebraska Furniture Mart, Inc.

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