RVL Spring 2014

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SPRING ISSUE APRIL 2014

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PATRICIA HAIGHT VOLUNTEERS TO MAKE A DIFFERENCE | PAGE 6

ȩɰʕʖQɍ ʃȱɏ ʙʖȸHɡ elcome to the best time of the year and to this edition of RVL! March 20 officially marked the first day of spring and after a long cold winter, I found myself — along with others — eagerly making plans for its arrival. Being an outdoors person, it couldn’t get here quickly enough. To me, spring is marked by the arrival of daffodils, blooming azaleas and longer daylight hours. It is also the season for many special events such as prom, Easter and spring break. Whatever your special plans and projects are, enjoy the season with family and friends. In our cover story, reporter Jeanette Anderton gets a peek into the life of female firefighter, Patricia Haight. With everyone weighing in, from Patricia’s parents and children to her husband and the woman herself, this story promises to be a five-alarm read. Plus, this issue contains all sorts of springtime tips — from planting to fashion to yoga. Want to know the difference between annuals and perennials or strengthening poses and balancing poses? Look no further than this edition of RVL.

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Finally, this issue’s photo finish takes a look at the Junior Auxiliary Children’s Benefit Ball, February Business After Hours, and the Russellville and Dardanelle Area Chamber of Commerce Annual Banquets. I hope you find many items of interest in this edition of RVL Magazine and learn new things about your community and neighbors. As always, the staff and I welcome suggestions for future editions. If you know of a story you think should be told, please drop me a line at michelle@ couriernews.com Happy Reading!

$ ɗԨ Է Zʝʁɖ .........................................6 Patricia Haight becomes a volunteer firefighter to make a difference.

)ȾHʂɓ ȸʑɦ ORɼNɡ Iʝɠ ʣʠʢʖQɒ ........10 Find insight into this season’s fashion trends at Leaning Willow.

&ʋSɢ +ʋʛə ɡ ......................................14 Come for the burgers and barbecue, stay for the banter.

)ʅɸɗ Է ɓԨ ʋʖɠ .....................................16 The Balloon Festival Network Inc. hosts Balloons Over RussVegas.

+ʝȷɏ ʖʛʠUʝɃʑȷʑQɢ .......................17 Breathe new life into old cabinets.

7ʋʉOʝɠ ԵȯʑUɡ ɿOʋQʤʖQɒ ʤʖSɡ ....... 22 Mary Jane Taylor has a few tips for even the most novice planter.

<HʋUɡ Է ȿʑʢʧLȪɏ ...................................24 Hope Penman retires from City Corp. after 37 years of service.

6ʤʢɵȴɏ Ɉ SRȿɏ ....................................... 26 Yoga focuses on stretching, strengthening and balancing the body.

:HGʏʖQɒ ʣȼHʎLɪɗ ............................... 26 Featuring Drake and Sarah McGuire.

7DVɀHɡ Է ʣʠʢʖQɒ ................................. 32 Delicious recipes for Roasted Chicken Salad, Healthy Shrimp Fried Rice and Key Lime Pie.

3ɓԦɛ ՌʜLʂɓ ......................................... 34 Photos from the Junior Auxiliary Ball, After hours and local chamber

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Account Executives Jim Kelley Lauren Lampkin Judy Manning Meagan Wilson

Design Katelynn McAlister

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Advertising Director Michelle Harris

Production David Weaver

Publisher/Editor David Meadows

310 WEST MAIN RUSSELLVILLE 479-968-3117 Published quarterly by The Courier, Russellville, Ark.

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( 36; 6- >692 PATRICIA HAIGHT VOLUNTEERS TO MAKE A DIFFERENCE STORY BY JEANETTE ANDERTON • PHOTOS BY JOSHUA MASHON

j ( ') ) n +) ) ' ! ! ! << k PATRICIA HAIGHT, POTTSVILLE VOLUNTEER FIREFIGHTER

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hen Patricia Haight turned 42 in December 2008, she celebrated in what some might consider an odd way — she joined the Pottsville Volunteer Fire Department. “It’s not something I thought about growing up,� she said. “I was working at ConAgra and bought the house behind Pottsville’s Central station. The assistant fire chief, Lloyd Callan, also worked at ConAgra and mentioned joining the Fire Department. I decided to put in an application — it was a way to serve the community and to help people. I’m very glad they accepted my application.�

Haight had never been a firefighter anywhere else. She grew up in Alexandria, La. She received her bachelor’s degree from Louisiana Tech University in 1987 and her master’s degree from Webster University in Fayetteville in 2001. Patricia’s parents, Jim and Jane Fant, said they’re very proud of their daughter. “Women should do what they want,� Jane said. “It’s skills, not gender, that matter.� In 2009, Haight became an adjunct instructor with the Arkansas Fire Academy. That same year, while attending the Pottsville Fire Department annual spring barbecue, she met her husband, Gene

Haight. Gene was there supporting his daughter Brittnay, who was a volunteer at the time but has since left the department. Brittnay, whose husband Shawn Wallace is a volunteer with the department, said she is “a little jealous� of Patricia for still being an active volunteer. Patricia and Gene married two years later in 2011. Gene said he now completely supports Patricia’s decision to volunteer, although he was reluctant at first. “At first, I wasn’t real sure about her being involved in the fire department,� he

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said. “With time, I have seen the training that she has had, and the fact that the other members of the department watch over each other and work together.” “It has given me a sense of peace. I know that whatever the situation that they will do their job and back each other up. I am very proud of her, not many women will suit up and charge into a situation that most are trying to get away from.” Patricia has two daughters from a previous marriage — Elizabeth Morse, 25, and Victoria Morse, 21 — and, along with stepdaughter Brittnay Wallace, 26, has one stepson — Garett Haight, 28. “I think what she does — fighting fire — is amazing,” daughter Victoria said. “It’s a lot

of work that makes a difference and it is admirable.” Other than volunteering with the Pottsville Fire Department, Patricia works full-time in accounting as the supply chain controller at FNA Group, Inc. She said although being a volunteer firefighter can be time-consuming and tiring, it definitely has its perks. “The best thing about it is helping people, making a difference during what is normally an emergency situation,” she said. “Also, the family, the brotherhood. You have a very close-knit group that is your family.” She added with a smile: “And driving the fire truck — the lights and sirens.”

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iki Manning and Mary Epperson from Leaning Willow in Russellville sat down with RVL to offer some insight into this season’s fashion trends. The two said shoppers should expect to see a lot of florals and lace. High-waisted palazzo pants are also in style, as are mixed prints. “A jean jacket is essential for your wardrobe,� Manning said. “You can throw it over just about anything. Kimonos are hot items as well.

RVL Magazine

Manning said graphic T-shirts are very popular for a more casual look. They can be paired with palazzo pants, maxi skirts or cargo pants. Vintage-inspired jewelry remains popular. New trends including layering jewelry and laser-etched accessories like handbags and clutches. For shoes, cork wedge heels or laser-cut booties are must-haves.Â

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“Really any kind of bootie paired with your boyfriend jeans rolled up are a safe bet,” Manning said. Flared-leg denim is also back in fashion. Manning said she likes to keep it simple, so one of her favorite go-to looks is a pair of distressed crops with a graphic T-shirt, military-inspired jacket and booties. For a dressier look, Epperson suggested pairing a trouser jean with a flowy blouse in bright colors or a floral design. Add a cardigan or jacket to complete the look. Epperson said she likes to make a statement by adding a bold necklace to her outfit. Leaning Willow carries many hot brands, including Free People, BB Dakota and Ivy Jane. The store is located at 2410 E. Parkway Drive, Ste. 5.

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Pig out at Captain Hamm’s STORY BY JEANETTE ANDERTON PHOTOS BY JOSHUA MASHON

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eople come to Capt. Hamm’s in Dardanelle for the burgers and barbecue, but they stay for the banter. As a man walked into the diner with muddy boots, a waitress asked him if he wanted a broom. “Sorry, Emerald,” he said with a laugh as he walked to the mat in front of the door to clean them off. When he returned to the front counter, Emerald Garcia — a waitress who has been with Capt. Hamm’s for two-and-a-half years — has his drink ready for him and his order turned in. “It’s like a family,” Garcia said. “Everyone knows everyone. Most of our customers are regulars. They love how we treat them — like family.” It doesn’t just feel like a family business, it is one. Craig Grimes owns the restaurant along with his daughter and son-in-law, Sasha and Nathan Belcher. They bought the building, which is located in front of Walmart, three years ago. Grimes’ wife painted murals throughout the restaurant, including one of Capt. Hamm himself — a pig. Capt. Hamm is five years old. He moves freely about indoors and outdoors at the Grimes’ residence.

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In addition to its most popular menu item — pulled pork sandwiches — the diner offers ribs, brisket and burgers at lunch and a variety of homestyle breakfast items in the morning. “It’s a really down to earth place,” Garcia said. Capt. Hamm’s is open 6:30 a.m. to 8 p.m. Monday-Friday and 7 a.m. to 8 p.m. Saturdays. It is closed Sundays. A catering menu is also available.

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Full of hot air STORY BY JEANETTE ANDERTON

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he Balloon Festival Network Inc. will host the Balloons Over RussVegas Festival on May 1-4. Rodney Williams, Balloon Festival Network founder, said he hopes the festival becomes an annual event in Russellville. “I’m excited about bringing this new event to Russellville,” he said. “I am originally from near Petit Jean [Mountain], and look forward to flying in Russellville in May.” Georgette Jones, daughter of country music legends George Jones and Tammy Wynette, will kick off the festival with a concert at The Center for the Arts on May 1. It will begin at 7:30 p.m. and will be emceed by Barry Williams, most known for his role as Greg Brady on “The Brady Bunch.” Tickets for the concert are $20 or $25 for VIP seating. On Friday and Saturday morning, 21 colorful hot air balloons from six states will be launched from the Russellville Soccer Complex. Friday and Saturday evenings, the pilots will offer tethered balloon rides for $10 per person. All proceeds from the rides will benefit Arkansas Children’s Hospital. A team of skydivers will offer attendees tandem skydiving. Zane’s Flying Circus will perform an aerial display with powered parachute competitions. Passenger rides will be available. Other festival activities include a charity dog walk, chainsaw carving and a chicken wing eating competition titled Wing Ding. Each category — eating the most wings and eating the hottest wings — costs $15 to enter. Winners for both categories will receive a trophy, $100 and bragging rights. All contestants will receive a T-shirt. Williams has more than 23 years experience flying balloons. He has organized balloon festivals in Missouri and Texas and operates a hot air balloon ride business in Branson, Mo. Visit www.balloonsoverrussvegas.com for more information, including a schedule of events.

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Kʝȷɏ New life for old cabinets M

ost homeowners dream of giving their kitchens a full-scale remodel. Though such a project can give a kitchen an entirely new look, that look does not come cheap. According to Remodeling magazine’s 2013 “Cost vs. Value Report,” homeowners can expect to spend more than $53,000 on a major kitchen remodel and recoup just below 70 percent of that cost at resale. So while the idea of a full-scale kitchen remodel might be a dream project, the cost can be beyond many homeowners’ budgets. CONTINUED ON PAGE 18

Freshly painted cabinets can give a kitchen an entirely fresh, new look.

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RVL Magazine - CONTINUED FROM PAGE 17 -

But homeowners who can’t afford a full remodel can still give their kitchens a new look by choosing a single element to upgrade. New countertops or flooring are popular options for reviving a tired kitchen on a budget and so is painting walls and cabinets. Painting kitchen cabinets a new color or simply giving faded cabinets a fresh coat of paint can instantly add life to a kitchen. Follow the steps below to brighten up your cabinets and create a starting point for your kitchen reboot. Some cabinet materials, including wood and metal, can be repainted without much fuss. But other materials, including plastic laminate, are not so amenable to repainting, and will likely require specialty paints. Homeowners with plastic laminate cabinets should first paint a spot or two with a sample paint, being careful to choose a spot that’s concealed. If the paint bonds well to the plastic laminate, then you can go forward and buy enough paint to redo all of the cabinets. If the paint does not take, consult a professional to find a paint that’s likely to be a better fit. Expect this process to be one of trial and error. O Assess.

O Plan for ornate cabinets to take a little longer. Painting projects will go faster when cabinets have flat fronts, but they can take considerably longer when cabinets are unique and more detailed. If your cabinets are ornate, then factor this extra time into your schedule. O Remove the doors and hardware. When painting cabinets, it’s best to essentially

Homeowners who can’t afford a full remodel can still give their kitchens a new look by choosing a single element to upgrade. disassemble them, removing the doors, handles, knobs, latches, and any additional hardware. When removing hardware, be sure to set them aside in clearly marked plastic bags so it’s easier to reassemble the cabinets once the fresh coat of paint has dried. As doors are removed, number each door and its corresponding location, much like products that require assembly are numbered at the factory. This makes it easier to reassemble and ensures the cabinets and their hinges will align properly once you have finished painting. O Don’t paint dirty surfaces. Cabinet surfaces have likely collected their share of dirt, grease and grime, so you want to clean these surfaces thoroughly before painting. Once surfaces have been cleaned, rinse them off and give them time to dry. O Sand the surfaces. Once the surfaces have been cleaned and are completely dry, it’s time to start sanding. Lightly sand the doors using a wood sanding block, working to create a firm base to which fresh paint can easily adhere. Areas that are most exposed to wear and tear may require some extra elbow grease, and may be especially flaky. When old paint is flaking off, this means the previous finish did not adhere well to the surface, which is not necessarily uncommon in kitchens, where moisture and grease residue can make it harder for paint to adhere to

the surface. In such instances, sand the flaky areas to the bare wood before spot-priming with a primer or sealer designed for areas with heavy staining. After all of the sanding is complete, vacuum the surfaces to ensure there is no leftover sanding dust. O Apply primer-sealer. Primer-sealer ensures the fresh paint will bond well to the surfaces, preventing conditions like flaking in the future. O Paint. After the primersealer has been applied, it’s time to paint the cabinets. Begin with

the inside edges and openings of the face frames, followed by the outer cabinet sides and then the front of the frames. Then move on to the cabinet doors and any drawer fronts you might be painting as well. Cabinets with more elaborate designs require closer attention to detail. When painting, opt for thin coats, which dry more quickly and also create fewer visible brushstrokes. When applying multiple coats, allow the paint ample time to dry between coats. Four hours between coats is a good rule of thumb, and lightly resand all surfaces before applying the second and final coat of paint. O Reassemble the cabinets. Once the final coat of paint has fully dried, carefully reassemble your cabinets and then enjoy the fresh and inexpensive new look that your freshly painted cabinets have created.

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(n3 % %' ! n ) ) !' STORY BY JEANETTE ANDERTON PHOTOS BY JOSHUA MASHON

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pring has finally arrived, and longtime nursery owner Mary Jane Taylor has some tips to help even the most novice planter have a green thumb. “Spring is like Christmastime for us,� Taylor said. “It’s our busiest time of year.� Whether considering planting a vegetable garden, or working on yard decor with flowers and shrubs, the staff at Taylor Nursery can help. “We have knowledgeable employees who will walk customers through the project and explain plants — how tall they grow, if they grow in shade or sun, if they’re annual or

perennial. We like people to bring their pots and we will help them select the right things to put in it.� Taylor said the most common mistake is planting too many items in one space. “People need to visualize what they want the end result to be,� she said. “They have to keep in mind, these are living things and will grow.� She said the basic steps, whether vegetables or flowers, are to visualize the end result, then prepare the soil and the beds and finally decide what to put in. She said to be sure to get rid of weeds and grass when planting in a new area.

Taylor, who in 1977 opened the nursery at 130 S. Cumberland Ave. in Russellville, said she has seen a lot of changes in what’s popular to plant over the years. “Raised beds with vegetable gardens are really hot right now,” she said. “Seeds aren’t as popular as they used to be. Many people are buying plants that are already germinated these days.” Taylor said people today are more aware of their impact on the environment. “People are becoming more conscious of

water conservation,” she said. “They landscape with plants that require less water, like cactus and sedums.” In addition to selling a variety of trees, herbs, pottery, shrubs, flowers and plants, Taylor Nursery also installs irrigation systems and does sod work. Taylor Nursery is open 7 a.m. to 5 p.m. Monday-Friday and 8 a.m. to 4 p.m. Saturdays during spring and 8 a.m. to noon on Saturdays in the off season.

RVL Magazine 23

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P\Xij f] j\im`Z\ HOPE PENMAN RETIRES FROM CITY CORP. AFTER 37 YEARS STORY BY WHITNEY SNIPES PHOTOS BY JOSHUA MASHON

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fter 37 years of service, Hope Penman is retiring from City Corp. She began working as a senior clerk at General Water Works (GWW) prior to Russellville’s purchase of the water and sewer system in 1983. City Corp. was formed in 1985. Penman said when she began working for GWW, the organization used no computers. All documentation was sent to the company’s main office in Pennsylvania. Surprisingly, Penman said, she never had any problems with paperwork getting lost in the mail. As her job title has changed over the years — from senior clerk to office manager to administrative manager to her current title of chief financial officer — so has the organization itself. In addition to changing into its modern incorporation as City Corp., the organization has also grown and changed. Penman estimates she has worked with 36 board members and five general managers during her tenure. “On the whole it’s been really enjoyable, and I’ve liked it,” Penman said of her time at City Corp. She said the best thing about retirement will be having free time to pursue personal interests, but she will miss the daily interactions with the other City Corp. employees. Penman said she plans to spend some of her time with her dear friend who recently retired and also plans to become an active volunteer. Penman is a Russellville native and a graduate of Russellville High School and Arkansas Tech University, where she received an associate’s degree in business education. She and her husband, Garry, currently live in Pottsville. The Penmans have one son, Adam Penman, 28, who lives in Little Rock, and are acting grandparents to 12-year-old Payton Ritchie.

RVL Magazine 25

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RVL Magazine

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Strike a pose

YOGA FOCUSES ON STRETCHING, STRENGTHENING AND BALANCING THE BODY STORY BY WHITNEY SNIPES PHOTOS BY JOSHUA MASHON

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hile many people may think of cardio and strength training when they think of fitness, yoga can be an important element to help add balance to a fitness program.

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RVL Magazine 27

“It’s so good to get that body to stretch,” Nikki Graybill of 1House Fitness said. Different yoga poses focus on stretching, strengthening or balancing the body. Yoga can help reduce stress and allows participants a chance to relax and focus on themselves. Graybill said many of her clients find themselves more grounded and at peace after they begin practicing yoga. One of the great things about yoga, Graybill said, is that it is gentle on the body and can be adapted for anyone from a beginner to someone looking for an advanced routine. Health benefits can include increased circulation and blood flow, and the exercise is appropriate for people of almost any age. CONTINUED ON PAGE 28

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- CONTINUED FROM PAGE 27 -

Graybill offers yoga fusion classes at 1HouseFitness, along with boot camps, rowing and circuit classes, willPower and grace classes and willPower and girlPower classes that help girls build healthy habits and confidence. 1HouseFitness is located at 1221 E. 14th St. in Russellville. Email 1housefit@ gmail.com.

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WEDDINGS $ 63(&,$/ 38%/,&$7,21 2) 59/ 0$*$=,1( STORY BY JEANETTE ANDERTON PHOTOS BY JOSHUA MASHON

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rake and Sarah McGuire were married at The Barn at Twin Oaks Ranch in Dardanelle on Sept. 28, 2013, after being engaged a little more than a year. The way they met — being set up by a mutual friend — is fairly common. “Jessica was his best friend in high school and I met Jessica when we were both in ROTC at college,” Sarah said. “She set us up.” The set up may be common, but the couple’s engagement story is anything but. “I had just gotten home from work waiting tables and I was in a bad mood,” Sarah remembered. “He asked me if I just wanted to eat cereal for dinner. He took my box of cereal — we liked different kinds — and said, ‘Hey! There’s a prize in here.’” Sarah said she tackled Drake to get the box of cereal from his hands and was shocked when she saw the prize he was referring to. “We were both emotional,” she said. “He could barely get a word out. At first, I wasn’t sure if it was a joke. He couldn’t complete a sentence.” Drake finally found the words to ask and Sarah, without hesitation, said “yes.” CONTINUED ON PAGE 30

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Off she went to find the perfect wedding dress. “I wanted a poofy dress,” she said. “Like the one on ‘Bride Wars.’ I only tried on three dresses before I found the one. It was very poofy. You had to stand three feet away from me.” The couple took a “quick trip” to Branson for the honeymoon because Sarah was still in college at Arkansas Tech University. Sarah said the secret to their happy marriage is “being silly.” “We are both goofy,” she said. “We can always make each other laugh. We’re just really silly with each other and we get along really well. We complement each other well.”

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WDVɀHɡ Է ʣʠʢʖQɒ Chicken salad in a snap By Jean Kressy, Contributor, Relish magazine

Per serving: 320 calories, 19g fat, 75mg cholesterol, 27g protein, 10g carbs., 2g fiber, 370m g sodium.

In 1907, an enterprising Philadelphia delicatessen owner named Edward Schlorer added preservatives to his wife’s mayonnaise and sold it as salad dressing. This might have seemed like a small footnote in culinary history, but it was a turning point in salad making. Instead of making boiled dressing, with flour and vinegar, cooks could combine Mrs. Amelia Schlorer’s mayonnaise, leftover chicken from Sunday dinner, a couple of ribs of chopped celery, and a little salt and pepper, without going near the stove. It was inevitable that a recipe so ridiculously simple and tasty would take off with hundreds of variations, each with their own following. At Rebecca’s, a busy Boston cafe, chicken salad with red grapes and walnuts was a regular menu feature.

The addition of juicy grapes and crunchy nuts to a simple mayonnaise chicken salad was so appealing that some customers ate it every day for lunch. Occasionally the kitchen ran out, and whenever this happened, grown men would sulk. Like many cooks, we’ve done our share of tinkering with chicken salad, and whenever we think we’ve run out of possibilities, something new emerges. Some of the best ideas start with storecooked birds. For instance, a maindish salad, which can be put together practically on the spur of the moment, calls for a rotisserie chicken, vegetables and fresh basil and a garlicky vinaigrette, instead of a mayonnaise-based dressing. Like all chicken salads, it’s flat-out delicious.

ROASTED CHICKEN SALAD WITH BASIL Recipe by Bruce Weinstein and Mark Scarbrough A purchased rotisserie chicken makes this salad a snap. Cook the corn and beans until just crisptender. You will need: • 1 (2 1⁄2- to 3-pound) cooked rotisserie chicken • 1 chopped red bell pepper • 1 3⁄4 cups cooked corn kernels (about 3 ears)

• 1 3⁄4 cups cooked green beans, cut into 1-inch pieces • 1⁄2 cup chopped fresh basil • 1⁄4 cup pine nuts, toasted • 2 garlic cloves, crushed • 1⁄3 cup extra virgin olive oil • 1⁄4 cup red or white wine vinegar • 1 teaspoon salt • 1⁄2 teaspoon freshly ground black pepper

Directions: • Remove skin from chicken; discard. Remove meat from bones and chop. You should have about 4 cups of meat. • Toss chicken, beans, corn, bell pepper, basil and pine nuts in a large bowl. • Whisk garlic, oil, vinegar, salt and pepper in a bowl; pour over salad, tossing gently. Serves 8.

HEALTHY SHRIMP FRIED RICE You will need: • 2 tablespoons oyster sauce • 1 tablespoon reduced-sodium soy sauce • 1⁄2 teaspoon sugar • 2 teaspoons roasted sesame oil, divided • 2 eggs, lightly beaten with 2 teaspoons of water • 3⁄4 pound medium shrimp, peeled and deveined, tails removed • 2 tablespoons canola oil • 3⁄4 teaspoon minced onion • 1 tablespoon minced peeled fresh ginger • 1⁄2 teaspoon minced garlic • 1⁄2 cup minced green onions, divided • 2 cups cooked brown basmati rice, cooled • 1 cup bean sprouts • 3⁄4 cup snow peas

Directions: • Combine oyster sauce, soy sauce and sugar in a small bowl. • Heat a heavy 12-inch skillet over mediumhigh heat. Add 1 teaspoon sesame oil and eggs. Cook until eggs are softly scrambled. Remove from pan. • Add remaining sesame oil to pan. Add shrimp; stir-fry until just cooked, about 2 minutes. Remove from pan. Wipe pan clean. • Add canola oil to pan. Add onion; stir-fry 2 minutes. Add ginger, garlic and half the green onions; stir-fry 30 seconds. Add rice; cook, without stirring, 1 minute to crisp, then stir-fry 2 to 3 minutes. Add bean sprouts, peas, egg, shrimp, remaining green onions and sauce. Toss gently until thoroughly heated. Serves 4.

Per serving: 280 calories, 11g fat, 105mg cholesterol, 16g protein, 28g carbs., 1g fiber, 830mg sodium

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ne of the greatest virtues of Key Lime Pie is that it’s almost always the same, no matter where you get it. Both “budget” and “fancy-pants” restaurants make it the same way — with lime juice, eggs and a can of sweetened condensed milk. And despite some foodies’ reverence for real Key limes— those Barbie-sized limes that are so tedious to squeeze—the juice from regular Persian limes is almost indistinguishable from the former. Key Lime Pies were first made more than 150 years ago in Florida when someone got the idea of combining lime juice with sweetened condensed milk and pouring the mixture into a pastry crust. Over the years, graham cracker crusts have replaced the pastry; the crisp crumbs are a perfect match with the soft, creamy filling. “Sheff ” Charles Lee of the Beach Walk Cafe in Destin, Fla., makes a Key Lime Pie that’s a cut above the rest. The secret is his technique — Sheff beats the heck out of everything. All this agitation creates a thick pie with great lime flavor and the texture of a cheesecake.

BOARD WALK CAFÉ’S KEY LIME PIE You will need: Crust: • 2 cups graham crackers crumbs • 3 tablespoons dark brown sugar • 1 teaspoon ground cinnamon • 1⁄2 teaspoon ground nutmeg • 1⁄16 teaspoon salt • 6 tablespoons unsalted butter, melted Filling: • Finely grated rind of 1 lime • 4 egg yolks, room temperature • 1 (14-ounce) can sweetened condensed milk • 1 cup freshly squeezed lime juice • Whipped cream (optional) Directions: • Combine crumbs, brown sugar, cinnamon, salt and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9-inch glass pie plate. (Crust will be thick.) Refrigerate 15 minutes. • Preheat oven to 350F. • Combine egg yolks and lime rind in a mixing bowl. Beat with a mixer on high speed 8 minutes. (The eggs should be pale yellow and fluffy.) Gradually add condensed milk and beat 7 minutes, or until fluffy. Reduce speed to low and slowly add lime juice, beating about 2 minutes. Pour filling into chilled pie shell. • Bake about 12 minutes, until filling is set. Transfer to a wire rack and let cool completely. Refrigerate 3 hours before serving. Top with whipped cream, if using, before serving. Serves 8.

Recipe courtesy of the Beach W Per serving: 38 alk Cafe in Des 5 calories, 17g tin, Fla. fat, 145mg chol esterol, 7g prot 53g carbs., 2g ein, fiber, 274mg so dium

Prep Steps The key to making a light and fluffy filling is in the beating. (1) Beat the egg yolks and lime rind on high speed 8 minutes, until pale. (2) After adding the condensed milk, beat another 7 minutes. Then reduce speed to low, add the lime juice and beat 2 minutes.

1 2 Cool Tool A lime juicer like this one will help you get all the juice from your limes with little effort. For a cup of fresh lime juice, you’ll need about 12 limes. You can count on 11⁄2 tablespoons of juice per lime.

From the editors of Relish Magazine

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