The Inspired Home Journal no.01

Time Well Spent Cutting Garden Cocktails Big Kid Camping The Art of Craft Coffee Backyard Seafood Boil

mi n df u ln e s s at h o m e s tay w e l l in a wired wo r l d

issue no. 01 spring/summer 2018

“People will forget what you said, people will forget what you did, but people will never forget how you made them feel.”

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-–-Maya Angelou

TIME WELL SPENT

In our family, “Time Well Spent� happens at the table.

The fine art of gathering has been passed down through the generations.

These days, my 98-year-old Grandma sits at the head, presiding over us with quiet dignity and a bottomless plate of meatballs. Laughter is encouraged; perfection is not. Given her age, we no longer wait for an occasion to gather. Being here is the occasion.

Rebecca Andexler, @homemakershabitat

[ What does time well spent mean to you? Tell us at TheInspiredHome.com ]

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EDITORS

m a n ag i n g d i r e c t o r

Derek Miller

e d i t o r at l a r g e

Tracy Glass Teitelbaum editor in chief

Lauren Kelp

STA F F PHOTO GR A PH E R Constance Marie

C R E AT I V E

c r e at i v e d i r e c t o r Joline Rivera s e n i o r d e s i g n e r Nellie Williams co p y e d i t o r Shaila Wunderlich

THE INSPIRED HOME .COM

s e n i o r w e b e d i t o r Chandler Harvey p r o d u c t i o n a s s i s ta n t Sara Anne Tomczak

MARKETING

s p e c i a l p r o j e c t s m a n ag e r Paul Vitale

CONTRIBUTORS Beth Le Manach Billy Parisi Brendan McCaskey Brooke Lark Carley Knobloch Colleen Jeffers Dana Claudat Deborah Shearer Destiny Alfonso Jeffrey Phillip Kevin Adler Manuela Kjeilen Megan Roosevelt Melissa Maker Paul Lowe Rebecca Andexler

SPECIAL THANKS

Inspired Home is a registered trademark of the International Housewares Association©.

Unauthorized use is prohibited.

Tereasa Surratt & Camp Wandawega Chef Dan Kopanke Rustic Road Farm Nick Kohout & Counter Culture Coffee

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FOLLOW The Inspired Home For editorial inquiries, please contact Inquiries@TheInspiredHome.com

HOME. Poets, philosophers and sociologists have mused about the meaning and significance of this word for centuries. For us, a home is so many things. It’s a cozy sanctuary from the frenetic pace of today’s world and a place to feel safe. It’s at once respite and renewal—where we reconnect with ourselves, our family and our community. It’s where we give oxygen to new ideas, maintain traditions and create loving memories.

This is the premier issue of The Inspired Home Journal—created as part of the International Housewares Association’s mission to educate and inspire people to live their best lives through a celebration of all of the wonderful things that happen in our homes. Our goal throughout this and future issues is to highlight people, products, places and ideas that help you make the most of your life at home.

We hope you will be inspired by the way each page of this issue focuses on Time Well Spent. Check out our “Easy Entertaining” (pg 36) and “Seafood Boil” (pg 42) stories—a gentle reminder that gathering friends around the dinner table shouldn’t be stressful. To remember what it’s like to be a kid again, we take you to the magical Camp Wandawega (pg 50), and to welcome in spring and summer, we offer incredible recipes using our favorite seasonal ingredients.

A special thanks to Community Chef Dan Kopanke (pg 90), whose selfless dedication to helping others is an inspiration.

Curl up with a cup of artfully made coffee (pg 64), or indulge in our latest cocktail crush (page 40), as you take time to enjoy the inaugural issue!

Visit TheInspiredHome.com or tell us what you think on your social channels by using #TheInspiredHome.

So here’s to Time Well Spent in our homes and to creating cherished moments to hold on to forever.

Love,

T he Inspired Home Family

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CONTENTS 16

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58

inspired ideas

9 BOOKSHELF Our picks for the freshest cookbooks 12 FOR YOUR HEALTH Water infusions that make staying hydrated no sweat 16 ORGANIZED ROOM Four everyday household items transformed into organization workhorses 20 GREEN LIVING Take cocktails to another level with home-grown herb infusions

inspired places inspired entertaining 36 EASY ENTERTAINING Lauren Kelp dishes out her top entertaining tips 42 DINNER PARTY Learn how to host a fuss-free seafood boil 58 FAMILY FUN A spontaneously simple backyard ice cream bash

64 ART + SCIENCE Craft coffee brewing best practices

TheInspiredHome.com 4

10 SELF-CARE Mindfulness at home with holistic living expert Dana Claudat 50 WANDERLUST Big Kid Camping: A grown-up twist to an old summer standby 88 FARM TO TABLE Rustic Road Farm founders traded in city life to pursue their dream

[ sprin g + summer 2018 ] 97

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90

inspired recipes

inspired products

24 COOKING CLASS Homemade pasta with Chef Billy Parisi

94 WELLNESS IN A

inspiring people

40 COCKTAIL CRUSH For grapefruit lovers, Palomas are the way to go

90 COMMUNITY HEROS Chef, Nurse, Nurturer: Chicago Chef Dan Kopanke 92 TRAILBLAZERS PackIt Founder and CEO Melissa Kieling

74 IN SEASON Our favorite ways to incorporate blueberries into six delicious recipes 82 INGREDIENT SPOTLIGHT Watermelon radishes take center stage with an easy, beautiful salad

WIRED WORLD

SCOUTING

96 Best of Baking

97 Effortless Entertaining 98 Spring Sprucing 99 Clean Eating

00 ON THE GO 1 The organized bag 102 SHOP IT

84 BACK TO BASICS Ode to the perfectly imperfect chocolate birthday cake 86 FOUR-LEGGED PALS Skip store-bought and go for easy, healthy, homemade treats for your pup

Follow these signs for all the where-tobuy and how-to m a ke i n f o b e h i n d the produc ts and dishes featured in this magazine.

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MEET THE TEAM D E R E K M I L L E R : M A N AG I N G D I R E C T O R

Forever in the fridge: Goat cheese. We add it to everything Food philosophy: My wife cooks. I clean.

Everyone wins Can’t live without: Tech

Favorite for friends: Smoked chicken

My mantra: Learn something every day from my three almost-adult kids

T R AC Y G L A S S T E I T E L B AU M : E D I T O R AT L A R G E

Can’t live without: Podcasts. At the moment, mindbodygreen and Tim Ferris

Hero worship: Brene Brown. A friend just gave me her book collection

My mantra: Be kind. For everyone you know is fighting a battle you know nothing about.

Summer sip: Tinto de Verano (red wine + ice + a splash of lemon-lime or orange soda) Eating all day: Tacos every Tuesday. As my boys say, “Tacos are life”

L AU R E N K E L P : E D I T O R I N C H I E F

Forever in the fridge: Champagne First thing’s first: A good shade of lipstick Hero worship: 1950s Havana Summer sip: Paloma (fresh-squeezed grapefruit juice + tequila + soda). Heaven Listening to: Gene Ammons. I love throwing the porch doors open and turning on jazz

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meet the team

C O N S TA N C E M A R I E : P H O T O G R A P H E R

Forever in the fridge: Salsa. Always salsa My mantra: Improve something Eating all day: Anything that goes in a tortilla Summer sip: Escubac & Tonic Listening to: Tash Sultana

C H A N D L E R H A R V E Y: S E N I O R W E B E D I T O R

Forever in the fridge: Tahini Food philosophy: Simple

Go-to gadget: Air popper Eating all day: Stir-fry

Listening to: Country. It’s the music of summer

S A R A A N N E T O M C Z A K : P R O D U C T I O N A S S I S TA N T

Summer sip: Green Tea Cocktail Go-to gadget: Good knives

My mantra: Wishbone + backbone + funnybone

Favorite for friends: Homemade pierogi. My Bobchi (grandma) taught me everything I know Eating all day: Black bean quesadillas

PAU L V I TA L E : S P E C I A L P R O J E C T S M A N AG E R

Forever in the fridge: Anchovies from Santona, Spain + a bottle of Cava First thing’s first: Overnight oats + hard boiled egg white Hero worship: Tapas Magazine

Go-to gadget: Kilner butter churn

Listening to: Dionne Warwick and Jefferson Airplane on vinyl

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#theINSPIREDhome Tag your inspiring moments on Instagram using #theINSPIREDhome and look for your page to be featured in the next issue.

@brookelark

@colljeffers

@justdestinymag

@healthygrocerygirl

@chefbillyparisi

@homemakershabitat

@college_housewife

@carleyknobloch

@passionforbaking

@tableanddine

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@melissamaker

BOOKSHELF

From Shelf to Stove Our cookbook wish list for spring and summer

› Brew: Better Coffee

at Home (2016, Dovetail, $25). Coffee connoisseur Brian W. Jones breaks down the business of beans for everyone who's ever been seduced by the art of craft coffee making (that includes us). A great reference to have cracked open on the kitchen counter as you work your way through all the various home-brew methods, from French press to Moka pot to the super trendy method-of-the-moment; the pour over. For more on craft coffee, check out "Art + Science," pg. 64.

› Toast & Jam: Modern

Recipes for Rustic Baked Goods and Sweet and Savory Spreads (2017, Roost, $30). Artisanal bread making is nothing new to the foodie book scene. What is new is author Sarah Owens’ natural-leavening method of baking, and the addition of gorgeous homemade spreads alongside her bread recipes. Sweet and savory versions of clotted cream, Meyer lemon preserves and nut butter make it extra hard waiting for that Buckwheat Milk Bread to finish rising.

› The Wholefood Pantry:

Change the Way You Cook with 175 Recipes for Healthy Homemade Essentials (2017, Kyle Books, $30). Consider this book your secret weapon for finally kicking all those nasty processed foods from your daily diet. “The Wholefood Pantry” is a primer of pantry and fridge staples, including butters, condiments and salad dressings—plus a few non-staple treats, like homemade chocolate and liqueurs. Actor Sadie Frost, a former client of author Amber Rose, describes the recipes as a marriage between “luxury and nature.”

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› The Love & Lemons

Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking (2016, Avery, $35).

As its fun and snappy title implies, “Love & Lemons” is an unpretentious guide to whipping up the very best sort of meals—the sort that require no planning or shopping.

Chicago, Illinois-based author Jeanine Donofrio’s blog of the same name has a rabid following of home cooks who value spontaneity and entertaining over perfection and fussiness. Between its uber-utility and fresh design, the book is destined to become an essential—albeit stained and dog-eared—member of your kitchen library.

TAKE CARE: SELF

P. 102

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Mindfulness

Holistic-living expert and “Tao of Dana” blogger Dana Claudat shares her at-home strategies for living in the moment.

Mindfulness, or the practice of being fully present and aware, is no longer a culturally foreign concept. Its benefits are proven and numerous: boosted mood, improved relationships, creative inspiration and increased resilience.

Practicing mindfulness, on the other hand, remains a work in progress.

Meditation is key, as is creating a lifestyle full of mindful habits. From taking quiet walks to nixing toxic habits like multitasking, mindfulness is a lifelong journey traveled one moment at a time. Read on for my favorite mindful methods.

1. Mood Lighting. Sunlight affects serotonin levels, which in turn affect mood, wellness and sleep. Harness the positive power of light by a.) shutting off all electronics at least two hours before bed; b.) rising with the sun and stepping outdoors for a brisk walk; and c.) gradually transitioning your indoor light bulbs to therapeutic, brain-friendly, full-spectrum LED bulbs. Speaking of happy-lighting, Himalayan salt lamps are some of the happiest. When switched on, their coral glow is thought to fill your home with negative ions, creating a more positive, calming space.

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2. Tub time. As the body’s largest organ, skin is the most potent vehicle for absorbing nutrients and releasing toxins. Consider the tub your wellness headquarters; its deliciously warm water is your customizable liquid remedy. Two cups of Epsom salt added to a hot bath soothes muscles and supports sleep. One cup of baking soda regulates skin’s pH balance. A few teaspoons of powdered vitamin C purifies bath water of excessive chlorine. I keep a blend of all three in a bamboo bath caddy for easy scooping.

3. Inhaling encouraged. Do you know the powers contained in essential oils? These tiny vials of botanical distillations are like nature’s magical potion. Whether dropped into the bath or diffused throughout the house, the mood-boosting benefits of aromatherapy are scientifically proven and immediately felt. Choose oils based on their therapeutic benefit, from air-purifying lemon to invigorating peppermint.

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SIP

St ay i n g hyd r a t e d i s n o s we a t a n d i s w ay e a s ie r w i t h f r e s h c i t r u s i n f u s io n s a n d f a b u l o u s ve s s e l s

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〉〉 Everyone knows it’s important to drink water. But do you know why? Water is clinically proven to improve mood, boost energy, promote weight loss, detox organs, reduce muscle fatigue and rev metabolism. Still, most of us don’t get enough. Experts recommend a daily intake of around 92 ounces for women and 124 ounces for men.

That’s a lot of H2O! And in our humble, hydrated opinion, it goes down a lot easier when it’s infused with fresh, juicy flavors and served from a gorgeous glass vessel. Fill up a carafe now, and see how much better you feel once you’ve drained it dry.

Carr y an infused w a t e r b o t t l e , l i ke this one from Tr u d e a u , t o w o r k , school or the gym to up your daily w a t e r i n t a ke .

Grapefruit Pomegranate Detox 1 small grapefruit 1/4 cup pomegranate seeds 1 sprig of fresh mint or rosemary (optional) 1. Wash grapefruit and cut into wedges small enough to fit into your water bottle’s infusion chamber. Optional: Trim rinds after cutting into wedges.

2. Place grapefruit, pomegranate seeds and optional herbs into the infusion chamber.

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Strawberry Lemon Booster 1 lemon 3 to 5 strawberries 1. Wash lemon and strawberries.

Remove stems from strawberries and cut both fruits into slices small enough to fit into your water bottle’s infusion chamber.

2. Place produce into the infusion chamber.

WATER WISDOM Have a glass ...

+ Before every meal to avoid overeating. +W ithin 15 minutes after getting out of bed to wake up and start your metabolism. +W hen you’re about to reach for a snack to fill up and resist temptation.

Cucumber Kiwi Lime Spa Water 1 small cucumber 1 small kiwi 1 lime 1 sprig of fresh mint (optional) 1. Wash cucumber, kiwi and lime.

2. Cut cucumber and fruit into slices small enough to fit into your water bottle’s infusion chamber.

3. Place produce into the infusion chamber.

P. 102

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ROOM FOR FOUR

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With a lit tle ingenuit y and a lot of r e i nve n t io n, we t r a n s f o r m f o u r eve r yd ay household items into wo r k h o r s e s of home o r g a n i z a t io n .

Photography by Constance Marie

[ room one ]

OFFICE

● Lazy Susan. Save desk space by stashing pens, papers or even plants on one tray of a collapsible lazy susan. ◆ Kitchen bins. Biz cards, postcards or receipts are tidy and visible corralled in the clear bin. ▼ Ladder. Drape papers, magazines and books over the wrungs of a chic (and space-efficient) wood ladder. We hitched on a wire basket for bonus storage.

■ Box seat. Docs and electronics inside, trays, feet or tushies on top.

[ room t wo ]

LIVING ROOM

● Lazy Susan. Rounding up all the candles in your living room onto one tray is wildly practical and makes for a surprise style twist. ◆ Kitchen bins. Shake up happy hour by serving drinks and vintage barware in a clear kitchen bin. ▼ Ladder. Tucked away and unobtrusive, a ladder is a smart, functional way to display blankets and throws.

■ Box seat. Style it like a side table but use it like your favorite storage bin.

Perfect for toys, extra pillows or board games.

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[ room three ]

BATH

● Lazy Susan. Keep toiletries at easy, rotating reach and sink surfaces clear. ◆ Kitchen bins. Bye-bye, ugly tub caddies; we’ll stow our soaps and oils in this minimalist lucite bin instead. ▼ Ladder. The answer to unsightly or limited towel storage.

■ Box seat. A tubside perch for your candle, wireless speaker and glass of wine. [ room four ]

BEDROOM

● Lazy Susan. Split into two trays and set side-by-side on a bedroom windowsill stocked with succulents and plants. ◆ Kitchen bins. Corral bedside knickknacks without contributing to visual clutter. ▼ Ladder. A new spin on the bedside table—and a new spot for your books, magazines and tablet.

■ Box seat. A lidded, hollow box pulls double duty as a bedside table and storage vessel.

TH E FA B FOU R 4

1

3

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1 Madesmart® Classic 10 Inch Twin Turntable, $15, visit madesmart.com for retailers 2 InterDesign Kitchen Bins 16" x 8", $15, visit interdesignusa.com for retailers 3 Poppin Dark Gray Box Seat, $40, poppin.com 4 Design Ideas Takara Ladder, $135, shop.designideas.net

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GREEN LIVING Cocktail Cutting Garden

Cocktail-ista Colleen Jeffers snips her way to a fresher happy hour.

Photography by Colleen Jeffers

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Lavender Bee’s Knees

P. 102

FRESH MIXOLOGY Fresh-herb infusions, syrups and garnishes are a top-shelf way to add depth and sophisticated twists to classic cocktail recipes. With the bounty afforded by your own cutting garden, it’s easy and fun to experiment as often as the mood strikes.

Here are my top tips for mixing and garnishing with herbs and florals:

Many store-bought flowering plants, even the edible varieties, are treated with toxic chemicals not suitable for consumption.

Grow your own edible flowers to ensure their safety, or choose only blooms labeled as food-grade.

›› In my recurring garden fantasy, I pad outside every morning in my

robe and slippers to snip sprigs of chamomile for afternoon tea and basil for evening cocktails.

But the logistics of a backyard cutting garden aren’t feasible for me.

Space constraints, seasonal limitations and a hectic work schedule have always conspired to keep me from breaking ground.

Fortunately, I’ve found a lovely alternative: indoor cutting gardens.

These mini inside plots have become my culinary secret weapon, producing a constant supply of edible flowers and aromatic herbs.

I snip whatever I need, as I need it, and the quality of flavor and fragrance is profound.

Technology’s newest contribution to the indoor cutting garden scene is the smart hydroponic garden. Thanks to these compact devices, I can now grow plants at home without soil. Expertly programmed and easy to use, they turn anyone into a master gardener of fresh herbs, flowers, fruits and vegetables—all from the convenience of the kitchen counter.

Products like Miracle-Gro’s AeroGarden eliminate the guesswork surrounding a plant’s growing needs by custom-prescribing a care regimen according to each plant type. Simply choose your seeds and drop them into the hydroponic base; the device handles the rest.

An interactive LCD screen collects information on what you’re growing, then tailors the watering, lighting and feeding to each plant’s optimal conditions. No soil, no weeds and no gardening experience needed. Cheers!

✱ Colleen Jeffers is a self-made cocktail expert skilled at shaking, stirring, infusing, photographing and drinking her subject area.

Jeffers also writes about cocktails on TheInspiredHome.com

Aromatics take cocktails to another level.

Consider herbs an essential ingredient, whether you use them as direct infusions or simple garnishes.

Slap herb sprigs against the palm of your hand just before adding to drinks to release their oils and aroma.

Be strategic about straw placement. By nestling it directly into a garnish instead of the other side of the glass, you experience a more robust scent with every sip.

Don’t overlook lavender leaves as garnish. They emit a scent as intoxicating as the cocktail.

Reserve fresh blooms for garnishes and infuse spirits with dried flowers, which are more widely available at health food stores and online.

green living

Thai Basil Swizzle A technique called blender-muddling gives this swizzle its fresh-from-the-garden flavor and vibrant green hue.

4 oz white rum 2 oz fresh-squeezed and strained lime juice 1½ oz simple syrup 2 dashes angostura bitters 10 g (about 15 large leaves) Thai basil pinch of salt 1. In a high-speed blender, combine rum, lime juice and Thai basil. Blend on low speed for 1 to 2 seconds, just long enough to break up the leaves.

Switch blender to highest setting and blend for 3 additional seconds. Strain through a fine mesh strainer into a chilled highball or pilsner glass filled halfway with crushed ice. Add simple syrup, salt and bitters.

2. In glass, twist a spoon or swizzle stick until cocktail is mixed. Top with more crushed ice and twist spoon until the glass frosts over. Garnish with remaining whole Thai basil and serve with a straw.

BEST COCKTAIL HERBS b a s i l , m i n t , l a v e n d e r, c h a m o m i l e , r o s e m a r y, lemon balm 22

green living

Lavender Bee’s Knees With only three ingredients, the Bee’s Knees cocktail is as simple as it is refreshing. The addition of lavender makes it the quintessential spring sip.

2 oz lavender-infused gin ¾ oz honey syrup ¾ oz fresh-squeezed, strained lemon juice 1. Infusion: In a sealed container, combine 1 tablespoon dried lavender and 1 cup gin. Let sit for 3 hours, shaking occasionally.

Strain through a fine mesh sieve lined with cheesecloth or a nut milk bag. Store in the fridge.

2. Honey Syrup: Combine 1 cup honey with ½ cup hot water in a container with a tight lid. Shake until the honey is completely dissolved.

Store in the fridge.

3. Combine infusion, honey syrup and ice into cocktail shaker. Shake vigorously for 15 seconds. Strain into a chilled coupe glass. Garnish with a sprig of fresh lavender.

Chamomile Boulevardier Much like its close relative, the Negroni, a Boulevardier is bracing, bitter and bold.

Chamomile lends its delicate florals and crisp apple notes to lift and liven the classic.

1½ oz chamomile infused rye ¾ oz Campari ¾ oz sweet vermouth 1. Infusion: Combine 1 heaping tablespoon of dried chamomile with 1 cup of rye in a sealed container. Let sit for two hours, shaking occasionally. Strain through a fine mesh sieve lined with cheesecloth or a nut milk bag and store in the fridge.

2. Combine infusion and ice into a mixing glass. Strain into a rocks glass over one large ice cube. Garnish with fresh chamomile flowers.

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TAKE YOURS DRY Many craf t cock tails call for dried herbs, which you can achieve by arranging fresh sprigs on a p a r c h m e n t- l i n e d tray and set ting in a cool, dr y spot for one week.

Cooking with

Billy 24

Chef Billy Parisi has us mastering homemade pasta by the end of the afternoon.

Photography by Constance Marie

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Red Beet Ravioli Stuffed with Goat Cheese Shallot Reduction and Brown Butter FILLING 1 large shallot, peeled and diced 1 cup dry white wine ¾ cup goat cheese 1 Tbsp finely chopped parsley + more for garnish 1 stick unsalted butter microgreens for garnish Kosher salt and fresh cracked pepper to taste PASTA 1 red beet, ends removed 1¾ cup flour, sifted ½ tsp Kosher salt water as needed 1. Preheat oven to 375 degrees.

2. In a medium pot over medium heat, place shallots and wine and cook until the liquid is reduced, being careful not to burn. Transfer the shallots to a bowl and chill.

3. To shallots-and-wine reduction, mix goat cheese, parsley, salt and pepper, and return to the refrigerator.

4. In a medium pot over medium-low heat, cook butter until the milk-fat solids are lightly browned, about 15 to 18 minutes. Adjust to low heat.

5. In the center of a 1-by-1-inch piece of heavy duty aluminum foil, place beet. Fold up sides, pour in 3 tablespoons of water, and seal.

6. Bake for 40 minutes. Peel and chill.

7. Add flour and salt to a clean cutting board.

Using the back of your hands, make a well by pushing the flour from the inside out.

8. Add eggs to well. Using a grater, grate ½ of beet into the center of the well. Whisk together with a fork until combined.

9. Continuing to whisk with fork, gradually add the flour until combined.

10. Knead dough by hand for 5 to 7 minutes. Wrap in plastic and refrigerate for one hour.

11. Divide the dough into three chunks and dust on both sides with flour. Gently roll the dough until flattened enough to fit into the pasta roller.

12. Set roller to zero and feed the dough through it using its crank. Dust with flour, fold in the outerthird of the dough, and run through the roller again. Dust again but do not fold.

13. Change the roller setting to six and again feed the flattened dough through. (Dough will be long and flat, so be sure to set aside enough counter space).

No news flash here:

This Italian-American loves homemade pasta. The simple combination of noodles and savory sauce could be considered the Italian PB&J, and it has been my preferred form of comfort food since I was a kid. From ages 4 to 8, nearly every meal I ate incorporated the fresh noodles my grandma rolled every day in her tiny Detroit kitchen.

My grandma passed away several years ago, but my family enthusiastically carries on her tradition of homemade pasta. Every summer for 23 years running, we’ve gathered for a massive family reunion where we roll and stuff more than 5,000 ravioli.

Lots of people assume making pasta from scratch is hard. I beg to differ. What other dish can you make from three ingredients? Ingredients so simple and affordable they can be tossed out and replenished in the event of a misfire. I like to roll pasta by hand, (it’s a form of therapy for me), but pasta-making appliances can be a great “safety net” for beginners.

Pasta machines and drying racks boost confidence by guaranteeing consistent shape and size.

In this issue, I share a handful of my favorite summer pasta dishes. Pick one and give it a try.

I suspect you’ll be saying ‘That wasn’t so hard after all’ as you take your first bite.

✱ Chef Billy Parisi is a foodie, TV host, influencer, dad—and good friend of The Inspired Home! Learn more about him and his work at TheInspiredHome.com 26

14. Using a knife, cut the dough into four equal parts.

15. Place one dough sheet over a 10-count ravioli maker.

16. Place 1 teaspoon of goat cheese mixture into the center of each ravioli.

17. Using your finger, dab a small amount of water around the outside of the filling.

18. Place a second sheet of dough over filling.

Using a rolling pin, press down to seal ravioli.

Set aside for 30 minutes.

19. In a large pot of boiling, salted water, cook ravioli for 3 to 4 minutes or until they float.

20. Remove ravioli from water. Toss in warmed brown butter. Garnish with microgreens and chopped parsley.

Second only to the bright color of squid ink is the deep-purple beet. My favorite beet trick is to trim the ends and cover in foil with a little water before baking. This slightly steams the beets, making it really easy to remove the outer skin (this is important because it’s the interior flesh of the beet that provides all the color).

When making ravioli, it’s essential to have a full noodle, but be frugal with your filling; otherwise the noodles will separate. My tried-and-tested filling formula is one teaspoon of filling per ravioli.

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Egg Noodle Pasta with Roasted Vine Tomatoes, Burrata, Extra Virgin Olive Oil and Fresh Oregano TOPPINGS 20 cherry tomatoes on vine (in 2 clusters) 2 Tbsp of olive oil + more for garnishing Two 4 to 6 oz burrata balls 18 to 20 fresh oregano leaves Kosher salt and fresh cracked pepper to taste PASTA 1¾ cup flour, sifted ½ tsp Kosher salt 3 eggs + 1 egg yolk water as needed 1. Preheat oven to 400 degrees.

2. Place tomatoes on a parchment-lined half-sheet tray.

Drizzle evenly with 2 tablespoons of olive oil and season with salt and pepper.

3. Roast in the oven for 15 to 18 minutes or until lightly charred and cooked. Set aside.

4. Add flour and salt to a clean cutting board.

Using the back of your hands, make a well by pushing the flour from the inside out.

5. Add eggs to the center of the well. Beat eggs with a fork.

6. Continuing to whisk with fork, gradually add the flour until combined.

7. With your hands,

PRO TIP Whether you’re rolling out your pasta by hand or using a machine, rolled pasta must be thin. Overly thick pasta takes forever to dry and gets clumpy when cooked.

A rolled, pre-cut sheet of pasta dough should be thin enough to see shadows or silhouettes through it when held up in a well-lit room.

Marcato’s pasta making machine has an adjustable thickness setting—I’ve found settings six and seven to be just right.

knead the dough for 5 to 7 minutes. Wrap in plastic and refrigerate for one hour.

8. Divide the dough into three chunks and dust on both sides with flour. Gently roll the dough until flattened enough to fit into the pasta roller.

9. Set roller to zero and feed the dough through it using its crank. Dust with flour, fold in the outer-third of the dough, and run through the roller again. Dust again but do not fold.

10. Change the roller setting to six and again feed the flattened dough through. (Dough will be long and flat, so be sure to set aside enough counter space).

11. Using a knife, cut dough into three parts.

12. Add linguine attachment and feed through each piece of rolled dough.

13. Hang pasta on drying rack for 30 to 45 minutes or until slightly dried out.

14. In a large pot of boiling, salted water, cook pasta for 3 to 4 minutes or until al dente, (slightly crunchy).

15. Drain pasta. Top with roasted tomatoes, burrata, extra virgin olive oil, fresh oregano, salt and pepper.

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Squid ink pasta calls for the old-school rolling pin (for rolling) and knife (for cutting). Feeling the thickness of the pasta as I roll it out helps me to monitor its progress. Once the pasta is rolled out, dust with flour and gently fold it over before slicing to your desired thickness.

Whether you cut it thick like pappardelle or thinner like linguine is up to you and your knife.

For recipe, go to

TheInspiredHome.com/ Journal

Squid Ink Pasta with Smoked Salmon, Fresh Dill and Cherry Tomatoes

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“Lots of people assume making pasta from scratch is hard. I beg to differ.”

—Billy Parisi

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Spinach Noodle Pasta with Fresh Asparagus, Peas, Pesto and Parmesan Cheese

Homemade pesto is all about consistency: Too thin, you lose flavor; too thick, you get clumpy, overpowering bites of basil and garlic. Drizzle in the olive oil slowly as you’re pulsing the food processor, and you’ll avoid this problem. Periodically stop the drizzle-pulse process to check on the pesto’s consistency. The final product should be thin and paste-like, with the olive oil visible throughout.

For recipe, go to

TheInspiredHome.com/ Journal

the inspired home journal | 33 | TheInspiredHome.com

Making tomato noodle pasta is a great way to add bright color to your plate, and it’s incredibly easy. Tomato paste can be a bit flavorless, however, in which case feel free to toss in a few extra robust flavors, such as a puree of sun-dried tomatoes, olive oil and one egg.

For recipe, go to

TheInspiredHome.com/ Journal

Tomato Noodle Pasta with Fresh Arugula, Ricotta Cheese, Lemon and Extra Virgin Olive Oil 34

B I LLY 'S PI C K S When I’m teaching friends how to make pasta, it’s usually these tools and appliances I reach for first.

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S u p e rfunc tional with its full-circle construc tion.

My go-to noodle is linguine, so this machine is on my counter a lot.

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Fr e n c h st yle rolling p i n s l i ke this one are great because you can feel the thickness of the dough a s y o u ’r e rolling it out.

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1 KitchenAid Pasta Drying Rack, $50, kitchenaid.com 2 Cole & Mason Fresh Herb Keeper, $20, coleandmasonusa.com 3 Marcato Atlas Pasta Machine, $80, surlatable.com 4 Harold Import Company Mrs. Anderson’s Baking Sifter, 3-cup, $7, visit hickitchen.com for retailers 5 Marcato Atlas Pasta Machine Linguine Attachment, $40, surlatable.com 6 Royale Solid Terry Pocket Mitt, 2-pack, $12, amazon.com 7 Tablecraft Portabella Olive Oil Bottle, $5, webstaurantstore.com 8 Peugeot Paris U’Select Salt & Pepper Mill Set in Chocolate, $100, williams-sonoma.com 9 Marcato Atlas Flour Dispenser, red, $58, amazon.com 10 Totally Bamboo Spaghetti Server Lambootensil, $8, totallybamboo.com 11 Totally Bamboo Tapered Rolling pin, $18, totallybamboo.com

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Easygoing Entertaining Lauren Kelp dishes top entertaining lessons culled from years of backyard entertaining.

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›› After running an entertaining blog for six years,

I surely must have an archive’s worth of hosting do’s and don’ts, right? Tips, “musts,” embarrassing faux pas.

Truth be told, it all comes down to one simple mantra: Take a deep breath and have a good time.

It’s a tad cliché, but it also works. My relaxed attitude has been the common denominator to every great dinner party I’ve ever hosted. If you are relaxed and having a good time, your guests will follow suit. On the flipside, if you’re running around frantic and fussing over the menu, music or place settings, your guests will feel that energy and want nothing more than to leave. A fun, carefree, attitude starts first and foremost with you.

But there are a few party-prep steps that can help you get there.

1. Be spontaneous.

Spontaneity is vital— especially when we’re all so busy and plugged-in all of the time—so make your party a last-minute plan.

Asking friends to ditch their Thursday evening plans in favor of an off-the-cuff get-together sets the scene for a casual, relaxed time. My go-to move is to throw spontaneous spring and summer soirees in my backyard.

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2. Text your invites.

Mobile texts are the opposite to formal invites.

For max easygoing effect, I send personalized texts to each invitee. Something along the lines of, “Dina, drop whatever you’re doing and come have dinner al fresco with us!”

Let guests know you’ve got the food and drinks covered, but they are welcome to bring their own if they’d like—wine, music, games, the leftover pasta they were about to reheat—“anything or nothing” is how I often put it. “Come around 7 p.m. and come as you are!”

Take a deep breath and have a good time.

3. Set a simple table.

Once your replies start rolling in, start planning your table. Stay true to the casual expectation you’ve advertised by using fabulous paper plates, disposable napkins and everyday flatware. Next to each place setting, station a tall wine glass and a short water glass, and throughout your tabletop, arrange several glass pitchers of water for everyone to serve themselves. Just before guests arrive, open a few bottles of wine and place them alongside the water pitchers. Sometimes I pour wine into shapely glass decanters and treat them as pseudo centerpieces.

4. Make a menu with what you have. This gets tricky, so pay close attention: Open your fridge and pantry. See what you have. Serve that. If there’s one thing

I’ve learned in my years of hosting, (second to “attitude is everything”), it’s that food is secondary.

What people are most excited about is coming over and having fun—food is a bonus. I’ve gotten overzealous a few times, cooking something out of my league, only having to trash it in the end and order emergency pizza instead. Guess what? No one cared.

5. Turn it up! An hour before everyone arrives, throw on a good, upbeat playlist, (I love anything Spanish guitar), uncork the wine, kick off your shoes, apply a little lipstick, and mix yourself a cocktail.

Don’t fret about dirty dishes, or when your friend’s new boyfriend breaks a glass. And don’t forget to take a deep breath. These nights are about being thoughtful, not perfect.

E A S YGO I N G E SS E NTI A L S 1

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4 Stay true to your casual invite by set ting the table with ever yday f lat ware and fabulous disposable plates.

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1 Sophistiplate Disposable Tableware, Ivory Righe, Dinner Plates, $8.50 (8 dinner); $7.50 (8 salad) sophistiplate.com 2 Bormioli Rocco Bodega Tumbler Mini 7.5oz, $24, amazon.com 3 Bormioli Rocco Electra Medium Wine Glass 15oz, $38, amazon.com 4 RBT Decanter, $100, madebyrbt.com 5 Gourmet Settings Vault Flatware, 20 pc set, $40, gourmetsettings.com

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COCKTAIL CRUSH

Pretty in Pink For grapefruit lovers, Palomas are the way to go.

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PALOMA Kosher salt 1 grapefruit wedge ¼ cup fresh grapefruit juice 1 Tbsp fresh lime juice ¼ cup tequila ¼ cup club soda 1. Pour kosher salt on a plate.

2. Rub half of rim of a highball glass with grapefruit wedge.

3. Dip rim of glass in salt.

4. Combine grapefruit juice and lime juice, and stir gently.

5. Stir in tequila, add ice, and top off with club soda.

6. Garnish with grapefruit wedge.

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SEA FOOD BOIL 42

T h e e a s ie s t , y u m m ie s t , m e s s ie s t , b e s t- i s t ou t d oo r summer di n n e r p a r t y.

Recipes by Brendan McCaskey Photography by Constance Marie

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STEP THREE: PREP THE TABLE

›› Looking for a fun way to launch into summer?

Might I suggest a simple, fresh seafood boil. This classic-but-often-overlooked American pastime not only features delicious, universally appealing fare, it also manages to involve the outdoors, the grill and good wine. It’s big fun, low stress and with a little extra prep work, practically hosts itself.

Still unsure? Not after you get a load of our five-step prep.

STEP ONE: PRE-PARTY PREP

Gather up the plates, spices, trash bins, newspaper (to line table), and clear a prep spot in the backyard (preferably separate from your entertaining space).

All the fun will take place on the big table to be sure, but it’s nice to also have a side table for drinks and accoutrement.

STEP TWO: PREP THE FOOD

This is the fun part. Get your water up to a rolling boil and get ready for something delicious. For TIH-tested and approved recipes, flip to the back of this story. You’ll find more where those came from at TheInspiredHome.com/Journal. Every last dish featured here is easy to make—and even better to eat. Don’t be surprised if they become your new summer staple.

Line tables with newspaper—I lay down three or four layers, because you’re not at a fish boil if you’re not getting messy. Bring out big bowls for shells and cobs, and by all means set out straws. Buttered and oiled hands don’t lend well to gripping beverages, so set the table with tall glasses spiked with straws. Straw-sipping wine is optional of course, but not as optional is the wine’s variety: Dry, crisp whites or rosés are made for fish like PB is made for J. Line large bowls down the center of the table, and encourage your guests to discard their shells into them.

This strategic setting serves a dual purpose: more room for eating and less time on clean-up duty. In a second lineup of small bowls, serve melted butter sprinkled with pepper and other spices. Hot sauce for dipping goes without saying.

STEP FOUR: SERVE IT UP!

One of the best parts of a seafood boil is getting to eat with your hands, so embrace the mess! Make sure every spot at the table has a bib (and have a few extra on-hand for the drop-by guest and extra-messy eaters). Place crackers and tools within easy reach.

Serve the boil right on top of the newspaper. I like to set out little dishes of toothpicks as well for picking up the bits of potato or sausage that are too hot to handle.

In their fabulously utilitarian way, the toothpicks, bibs, straws and newspaper will send the subliminal signal that this party not only accepts mess—it demands it!

Using mismatched tableware (for the condiment bowls, for example, or water glasses) is another great way to support the casual vibe.

STEP FIVE: CLEAN UP

Nearly as great as the food served at this party is its clean-up shift: Dump food scraps and paper products onto newspaper; wad up newspaper; toss. Done! The glassware can wait until tomorrow. For tonight, pour yourself another glass of wine, sit back, and enjoy the good company (and good mojo) you orchestrated with your simple summer seafood boil.

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Grilled Lobster

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White Wine Steamed Clams

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Grilled Corn & Baked Potatoes Makes 6 4 ears corn, in husks 6 red potatoes 6 golden potatoes 6 purple potatoes 2 Tbsp butter, melted 1 tsp salt ¼ tsp black pepper ¼ cup parsley, chopped 1. Preheat oven to 350 degrees.

Sprinkle a light layer of salt onto a large baking sheet.

2. Place ears of corn (still in husks) on one side of baking sheet. Place potatoes on the other half. Bake for 25 minutes.

3. Remove corn from sheet. Return potatoes to the oven. Continue baking an additional 20 to 25 minutes, until skins are crispy and flesh feels fork-tender.

4. Shuck corn and cut into thirds. Place into a large bowl and add butter, salt and pepper. Toss to coat.

5. Onto a grill or grill pan on mediumhigh heat, grill corn for 10 minutes, rotating occasionally to ensure equal browning/charring. (This can be done just before you grill lobster tails from other recipe).

6. Remove potatoes from oven. Add potatoes to a large bowl and toss with olive oil and parsley.

Grilled Lobster Makes 6 6 lobster tails, cut in half 4 cups vegetable stock 4 cups water 4 carrots, cut into large pieces 4 celery stalks, cut into large pieces 2 onions, quartered 2 sprigs fresh thyme 1 Tbsp salt 1 tsp black peppercorns 1 bay leaf olive oil old bay seasoning 6 lemons, cut in half

1. Add vegetable stock, water, carrots, celery, onions, thyme, salt, peppercorns and bay leaf into a large pot over medium-high heat. Bring to a boil.

2. Add half of lobster tails. Par-cook 2 minutes, until shell color is set.

3. Remove lobster from stock and set aside on a sheet tray. Repeat with remaining lobster tails.

4. In a grill or grill pan on medium-high heat, place lobster tails on 3/4 of grill and generously sprinkle with old bay seasoning.

5. Brush grill with olive oil. Place lemon halves flesh-side down.

Grill 5 minutes, until caramelized.

6. Brush grill once more with olive oil.

Flip lobster tails flesh-side down.

Cook 6 minutes, until meat is firm and cooked but still tender. Remove from heat and serve immediately.

White Wine Steamed Clams Makes 6 3 lbs fresh clams, washed 2 Tbsp olive oil 4 cloves garlic, sliced thin 1 shallot, sliced thin 4 sprigs fresh thyme 1 tsp sherry vinegar 1 cup white wine 4 Tbsp butter salt and pepper 1. Heat a large pan over medium heat and add olive oil, garlic and shallots.

Cook 3 to 4 minutes, until translucent.

2. Add clams, thyme, vinegar and wine. Cook for 2 minutes. Add cover to pan and cook 10 minutes, until clams open. Discard any clams that do not open.

3. Lower heat. Add butter to pan, gently stirring until melted. Season to taste with salt and pepper.

4. Serve in a large bowl. Top with chopped parsley, lemon wedge and grilled bread.

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P. 102 ✱ Find more recipes at

TheInspiredHome.com/ Journal

A grown-up twist to an old summer standby gives new meaning to the term "happy camper."

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Photography by Brooke Lark and Constance Marie

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›› It’s spring in Wisconsin, which

means the first caravans of arrivals will soon be pulling through the iron-gated entry to Camp Wandawega in Elkhorn, Wisconsin.

They’re coming from Chicago, about 85 miles southeast; from Madison, about 60 miles west; and from Milwaukee, just next-door. Camp Wandawega is for families of all ages and backgrounds. But mostly, it’s for adults.

“People come here to unplug and be inspired,” says Tereasa Surratt, who along with husband David Hernandez, owns the 93-year-old camp. “They canoe, swim, hurl hatchets, grill bratwurst, write novels, have beers by the fire, sing at the top of their lungs—whatever strikes them.”

Adult fun was in fact Camp Wandawega’s original purpose when

it was built in 1925. Bootleggers and cavorting business men needed an escape from Chicago’s strict prohibition climate. They found one—and so much more—in this charming smattering of lodges and cabins tucked into 25 acres of lakeside woods. The tales of debauchery from those first 15 to 20 years live on today as the stuff of legend.

By the time David Hernandez stayed there in the early 1970s, Wandawega had undergone a wholesome makeover and was thriving as a family-friendly Latvian-Catholic church camp.

David loved his summers there, but as a grown adult he now longed to reinvent Camp Wandawega with a more sophisticated twist. “Less ladies-of-the-night, more late-night music and dancing,” he says.

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After several years spent convincing Tereasa to join his cause, the husband and wife finally bought the property in 2003 and immediately began cleaning it up. A bit of painting, patching and repair was the extent of it; Tereasa and David wanted the spirit of the original cedar-lap siding cabins, with their stone hearths and knotty pine wainscoting, to remain intact. A creative director and professional stylist, Tereasa’s layering of vintage wool army blankets, 1940s barware and campy oddities was the final breath that revived the camp.

Not everyone will get the chance to visit the real Wandawega.

Fortunately, there are plenty of ways to infuse the Wandawega-way into any campsite.

March along as camp counselor Tereasa shares a few of her favorites.

Do Wandawega Yourself Set up a mini “Me” retreat. Combine folding

Adirondack-style chairs (we like the all-weather variety), a cozy blanket, a Thermos of anything warm and your favorite book, and you’ve got yourself a mini vacation.

Create your own backyard haven by salvaging a tiny old structure. We’ve converted everything from an old Airstream to an ice-fishing shack to boy scout tents.

At Wandawega people bunk in them, but in your backyard, they can be an artist studio, reading nook or nature-watching perch.

Travel in vintage style.

All of our transportation at Wandawega—both water and road—are salvaged finds from barn sales, yard sales, thrift stores and Craigslist. Yes, they require more upkeep (and some ride like cinder blocks), but what fun it is to go fishing in a vintage V-hull, or to pick up guests from the airport in our antique International Vintage Harvester.

Get campy with handlettered wayfinding. All old-school summer camps are rife with hand-lettered signage. We go to local artisans to paint, route and apply decal lettering to all Wandawega’s signs.

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"When folks come to camp and try (really try) to make an experience special for themselves and each other, they sometimes come to a little revelation: Making other people happy is what makes us all happy." —Tereasa Surratt

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Maple Bourbon Roast & Toast

Maple Bourbon Roast & Toast Like caramelly maple s’mores, this simple cocktail is perfect for warming you from head to toe. Especially because it’s served with a toasty marshmallow up top.

Makes 1 2 oz bourbon 1 oz cold brew coffee 1/2 oz pure maple syrup 2-3 dashes chocolate bitters 1 marshmallow crushed ice orange peel, optional 1. In a cocktail shaker, over crushed ice, combine bourbon, coffee, maple syrup and chocolate bitters. Shake well. Pour into a glass.

2. Skewer marshmallow, dip into drink.

Light on fire, allowing to burn just until toasted. Serve marshmallow skewer perched atop glass. Garnish with orange peel, if desired.

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âœą Visit wandawega.com to learn more about Camp Wandawega, its history and its modern-day accommodations.

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PAC K U P Wandawega scoutmaster Tereasa Surratt drills us on her list of ultimate camping essentials.

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“ L o d g e ’s cast iron is indestruc tible— and never goes o u t o f s t y l e .”

“Ever yone h e r e m a ke s cof fee their top p r i o r i t y.”

“ We u s e these swing bot tles for ever y thing from water bot tles to olive oil dispensers to simple syrup b o t t l e s .”

4 “Obsessed with the bone-colored handles and rivet s.

Authentic Wa n d a w e g a a l l t h e w a y.”

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“These have such a utilitarian beaut y to them that is s o g o o d .”

1 Stanley Adventure Percolator, $40, stanley-pmi.com 2 Lodge Cast Iron Dutch Oven, $64, lodgemfg.com 3 Lodge Camp Tripod, $60, lodgemfg.com 4 Enamel Cocktail Tumblers by W&P Design, $24, wandpdesign.com 5 Lodge 15-inch Cast Iron Skillet, $75, lodgemfg.com 6 Bormioli Rocco Giara Glass Bottle with swing top 33.75oz, $15, amazon.com 7 Hampton Forge Astoria Cream 20-Piece Flatware Set, $32, hamptonforge.com 8 Crow Canyon Home Small Footed Enamel Bowl, $6, visit crowcanyonhome.com for retailers 9 Crow Canyon Home Small Enamel Spoon, $4, visit crowcanyonhome.com for retailers

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Summer Round up the kids; it’s time for a spontaneous, simple backyard ice cream bash that can stave off cabin fever all summer long.

By Destiny Alfonso Photography by Constance Marie

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If your summer goes anything like mine, the first month after school lets out is jam-packed with activities.

Swimming, playdates, road trips, museums, picnics in the park—every day brings a new family field trip.

Then comes July. My “Summer Bucket List” is checked off, and I’m out of ideas. Soon my three kids will start exhibiting symptoms of the dreaded summer doldrums: aimless pacing, zombie stares, bickering and my personal favorite, “Mom, I’m bored!”

In an attempt to cure this cabin fever once and for all, I set up stations in our Phoenix backyard for making homemade ice cream, snow cones, popsicles and fruit sorbet. From my pantry and freezer, I grab fruit, ice, cream, salt and other supplies I keep on-hand for just this type of last-minute occasion. My strategy is to keep everything fresh and from-scratch, with super-simple methods that even the kids can follow. Finally, I sound the call, both to my own littles and their neighborhood friends: Don your bathing suits, kids; we’re throwing a spontaneous backyard ice cream party!

(Who’s the cool mom now?)

At what has now become an official Alfonso summer pastime, each kid positions themselves at their treatmaking machine of choice. My boys Mikel, 11, and Mikah, 10, are my go-to snow cone partners. They pour ice into the snow cone machine while I arrange the flavorings. Eight-year-old Alivya, meanwhile, lines up frozen fruit for our frozen dessert maker, while her friend Evelyn volunteers for crank-operator. My husband Reggie calls dibs on smoothie pops; he’s been itching to try out our new dino-pop molds. To treat myself, I haul out our trusty waffle cone maker for sweet, fresh, crispy

cones, which I make even sweeter by dipping in melted chocolate (the secret is all in the double-dip).

The gang gets one rotation around to each “maker,” customizing their toppings and holding a nail-biter tastetest contest along the way. Remember the bathing suits?

Those come in handy for a quick pool rinse-off when the kids find they are sugared head to toe. No pool? A good old-fashioned yard sprinkler will do just as well.

Keep the spontaneous backyard ice cream party in your back pocket for the next time your kids’ “I’m bored’s” are driving you mad.

A few more tips and tricks from this “cool” mom:

+T rade in sugary fruit-juice popsicles for a healthier

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+ + +

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smoothie-pop (recipe pg. 63). Pour the smoothie into fun molded trays—we used dinosaur molds from Zoku—and the kids won’t even know they’re eating healthy!

D airy allergies? The Yonanas Frozen Dessert Maker will be your best friend. Toss in your favorite frozen fruits for a quick and easy sorbet (recipe pg. 63).

G et a jump on waffle cones by making them the day before. Double-dip the cones’ open ends in melted chocolate. Add sprinkles for extra love.

P umped about snow cones? Be sure to have backup ice on hand—it goes fast!

F or extra yummy ice cream in warp-speed time, freeze your ice cream maker’s interior canister at least 24 hours ahead.

Destiny’s Double-Dipped Chocolate Waffle Cone Makes 8 cones

PRO TIP For ex tra fun, dip chocolatecovered cones into a bowl of candy sprinkles.

2/3 cup unbleached all-purpose flour 1/2 tsp kosher salt 1/4 tsp ground cinnamon 5 Tbsp unsalted butter, melted 3 Tbsp milk 1/2 tsp pure vanilla extract 3/4 cup + 1 Tbsp granulated sugar 3 large egg whites vegetable oil cooking spray 1 bag melting chocolate (we used Wilton’s) 1. Preheat waffle cone maker on medium.

2. Whisk together flour, salt and cinnamon until thoroughly combined.

3. Add in butter, milk, vanilla and 3/4 cup sugar, whisking thoroughly.

4. With an electric mixer on high speed, beat egg whites until foamy.

5. Add remaining 1 tablespoon sugar and beat until well mixed.

6. Gently stir in egg whites to flour mixture.

7. Coat waffle maker with cooking spray.

8. Spoon 1/4 cup batter onto waffle maker. Using a small spatula, spread batter slightly.

9. Close lid and cook 1½ minutes or until desired color is reached.

10. Remove waffle from maker, place onto a clean cloth.

11. Lift and roll the waffle around the cone form. Gently hold for 5 seconds to set.

12. Place cones on a wire rack or in a cone holder to cool.

13. Chocolate Double-Dip: Place chocolate in a microwaveable bowl wide enough to fit the cones’ widest end. Microwave on high for 30 seconds.

14. Stir, and repeat microwaving until chocolate is thoroughly melted.

15. Dip the wide end of each cone into chocolate, set aside.

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Tropical Yonanas Makes 2 2 frozen overripe bananas 1 cup frozen pineapple chunks 1. Thaw frozen fruit slightly prior to inserting into Yonanas machine.

2. Into machine add 1 frozen banana and ½ cup frozen pineapple chunks.

3. Repeat with remaining ingredients.

Green T-Rex Smoothie Pops Makes 1 full tray 1 cup coconut milk 1 small banana 2 kiwis, peeled 1 cup fresh baby spinach ½ cup frozen pineapple chunks 1. Add all ingredients into a blender and process until well combined.

2. Pour smoothie into dinosaur popsicle molds 3. Freeze for 3-4 hours. If you freeze overnight, run molds under lukewarm water before popping out.

Tropical Yonanas

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ART + SCI ENCE How to Create Your Personal Coffee Culture

By Tracy Glass Teitelbaum Photography by Constance Marie

›› It’s no secret that there is a pervasive

movement to be more mindful as we take on our day-to-day tasks and activities. And since research has clearly proven the benefits toward overall well-being, I’ve unapologetically jumped on the bandwagon.

I find that when I start the morning with my almost therapeutic, handmade (or craft) daily coffee ritual, it serves as a reminder and sets the tone for trying to be more present throughout the rest of the day. By design, handmade coffee requires a bit of extra time and patience—but the results are well worth it (and it makes me feel like a coffee superhero).

My love for coffee started during my college days in Bloomington, Indiana.

Back then, it was undoubtedly more about the creative atmosphere and seemingly underground café culture that drew me in. Shout out to The Runcible Spoon, which I’m told still exists today. I hope they still have goldfish hanging out in bathtubs near the register (because why not, right?).

Fast forward a few years to when I spent time traveling throughout Europe— this is where my fascination for an artfully-made and decadent espresso truly

began and I haven’t looked back since.

In Italy, I picked up my cherished Bialetti Moka Pot with the iconic “little man with a mustache”—and it’s been my go-to wedding or housewarming gift ever since.

I’ve been on a mission to convert all of my friends into moka lovers.

Today, I switch off between a French Press and the Moka Pot­— and typically use a hand-crank grinder because sometimes taking it old school just feels fun (and admittedly because it annoys my kids, who don’t see the point in using anything without a lithium battery or plug).

Anyone that knows me (for better or worse), is familiar with my need to go “all in” on my obsession du jour.

Sparked by an upcoming brunch that I have planned for some friends, I decided to kick my coffee obsession into high gear and embark on becoming a selfproclaimed home barista.

I did a bit of research and came across a coffee training center nearby and I knew that this was the start of my journey to becoming a legit coffee aficionado. They had me at their name—Counter Culture Coffee (CCC)—located in a lofty space in Chicago’s west side. They specialize in professional development classes for baristas, but lucky for me, they also host a “Home Brew” class.

I grabbed a few like-minded friends and we set out to begin making perfect coffee.

Our instructors, Nick Kohout and Jeffrey Batchelder, started with a passionate overview about where our beans come from. Because CCC is a roaster and distributor, they take great pride on working one-on-one with individual farmers and co-ops alike to tackle issues like climate change, processing and roasting—all variables that affect the quality once it reaches our table.

Then they spilled the beans on the basics for making a great cup of coffee using a variety of specialty coffee brewing methods. The trick is deciding which method is right for you—but I’ve found that each one has a special place in my heart depending on the circumstances.

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“Coffee is mostly made up of water— so always start with good quality, filtered water (not mineral or spring water).”

— Nick Kohout, Counter Culture Coffee

Counter Culture Coffee's

TH E BA S I C S O F B E T TE R CO F F E E

Use freshly roasted and just-ground coffee.

Brew with water heated between 195 and 205°F.

Use 1.6-2 g whole bean coffee per 1 oz (28 g) water, adjusting to taste.

Store whole bean coffee in an airtight container out of direct sunlight, and away from heat, cold and moisture.

TOOLS OF THE TRADE:

The trainers at Counter Culture Cof fee have provided some guidelines and tips for the various brew methods.

Grinder. Burr grinders produce a uniform grind and are the preferred method at CCC. For best results, grind beans within a half-hour of brewing.

Scale. A food-grade gram scale guarantees consistent results when you measure the coffee beans.

Water Kettle.

A standard kettle works for many brewing methods, but a gooseneck kettle is preferred for pour-over methods.

Thermometer. A waterproof pocket digital thermometer is recommended for temperature precision.

Brewer. Thanks in part to the popularity of specialty coffee brewers, there are many on the market to choose from.

Each type has unique characteristics and it’s fun to experiment to see what’s right for you.

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POUR OVER The pour-over method is not only the latest thing at gourmet coffee shops, but it’s also an easy-to-master brewing method that any quality-minded minimalist will love.

TIP Do not fill the dripper or brew b a s ke t m o r e t h a n 1/2 – 1⁄3 f u l l o f ground cof fee to ensure appropriate cof fee/water c o n t a c t . To t a l b r e w time should be 3–5 minutes.

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Cold Brew Iced coffee season is upon us, making cold brew coffee all the buzz—and for good reason. This method is brewed entirely with cold or lukewarm water over a longer period of time, resulting in a less acidic (but still caffeinated) coffee. The result is a smooth, bitter-free drink that tastes delicious over ice.

TIP Cold brew concentrate can be made in large batches and refrigerated for up to a week.

Before drinking, dilute the concentrate with water or milk.

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AEROPRESS This unique, portable method is ideal for making one cup of really great-tasting coffee in 60 seconds. Created by the inventor of the famous AerobieÂŽ flying disc, The AeroPress already has a cult-like following in Europe and is quietly growing in popularity in the U.S.

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MOKA POT The moka pressure-driven brewing method was introduced in Italy in the early 1930’s with the invention of Alfonso Bialetti’s iconic “Moka Express.” This beautifully-designed stovetop espresso maker is ideal for making strong, flavorful coffee in a simple, compact machine.

TIP Boil water in a ke t t l e b e f o r e adding to the moka pot. This will minimize bit terness by speeding up brewing time and prevent cof fee from overheating.

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FRENCH PRESS Also known as a Press or Plunger Pot, this method gives you an excellent pot of coffee that you can brew at the table. There are so many presses to choose from and many – including those from Bodum and Alessi — look like more like works of art than a functional machine.

And here’s a little known fact: the French Press is also ideal for brewing loose tea.

TIP Po u r r o u g h l y h a l f o f the hot water over the g r o u n d s (t h i s i s c a l l e d t h e “ b l o o m ” s t e p) . A thick layer of cof fee grinds will form at the top. Af ter 30 seconds, give the cof fee a gentle stir to mix the grounds evenly with the water and then pour in the r e m a i n i n g h o t w a t e r. L e t cof fee steep with the lid on for 4 –5 minutes before slowly pressing t h e p l u n g e r. Tr a n s f e r cof fee immediately to a mug or thermal carafe.

B ECOM I N G BA RI S TA Elevate your at-home coffee experience by giving these tools a try

1

4 3

5

2 1 Primula Precision Pour - Stainless Steel Pour Over Kettle, $30, primulaproducts.com 2 Bodum Chambord French Press Coffee Maker 8 cup/ 34oz in Copper, $50, bodum.com 3 Kinto Slow Coffee Style Specialty Brewer Stand Set 4 Cups, $190, kintostore.com 4 Melitta Signature Series 1-Cup Pour-Over™ Coffeemaker - Porcelain, Matte Black, $20, shoponline.melitta.com 5 Hario Slow Drip Coffee Water Dripper Clear 780ml, $290 surlatable.com

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Juice berry season for all it’s worth with these blue ribbon recipes.

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Blueberry Almond Chocolate Chip Cookies Makes 3 dozen 2¼ cups all-purpose flour 1 tsp baking soda 1 tsp salt ¾ cup unsalted, room temperature butter ¼ cup room temperature cream cheese ½ cup sugar 1 cup packed light brown sugar 1¼ tsp vanilla extract ¼ tsp almond extract 2 large eggs 1½ cups semi-sweet chocolate chips 1 cup dried blueberries ½ cup toasted almonds, chopped 1. In a medium bowl whisk together flour, baking soda and salt.

Reserve 2 tablespoons of flour mixture. Set aside.

2. Into a bowl add butter, cream cheese, sugar, light brown sugar and extracts. Using the paddle attachment on an electric mixer on medium-high speed, mix until light and fluffy, about 2 to 3 minutes. Scrape down sides as needed.

3. Add eggs one at a time while mixing. Lower mixer speed and slowly add the flour mixture in threes.

4. To the reserved flour mixture add chocolate chips, dried blueberries and almonds. Toss to coat.

5. Into the dough, slowly work chocolate chip/blueberry/almond mixture. Cover with plastic wrap and refrigerate minimum two hours. (Dough can be refrigerated up to three days).

6. Preheat oven to 375 degrees.

Line a baking sheet with parchment paper. Drop eight 4-tablespoon scoops of dough onto the baking sheet.

7. Bake the cookies 11 to 13 minutes, or until golden brown. Remove from oven. Cool for 1 minute and carefully transfer onto a wire rack.

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Blueberry Almond Chocolate Chip Cookies

Blueberry Chicken Salad

For more recipes, go to TheInspiredHome.com/ Journal

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Blueberry Prosciutto Flatbreads Makes 2 Âź cup blueberries 2 whole wheat flatbreads 1 Tbsp olive oil 1 clove garlic, shaved 6 to 8 slices of brie cheese 1 red onion, sliced thin 6 to 8 slices of prosciutto kosher salt cracked black pepper red pepper flakes 1 cup arugula balsamic glaze 1. Preheat oven to 350 degrees.

Onto a large baking tray lined with parchment, place flatbreads.

2. Brush flatbreads with olive oil. Onto flatbreads, arrange an even layer of shaved garlic, brie, blueberries, red onion and prosciutto.

3. Season with salt, pepper and a pinch of red pepper flakes.

Bake 15 to 20 minutes until flatbreads are toasted. Remove from oven and set aside to cool on a wire rack.

4. Top flatbreads with arugula, and drizzle with balsamic glaze.

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Blueberry Cinnamon Rolls

Blueberry Cobbler Sundaes

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Blueberry Cinnamon Rolls Makes 7 ROLLS ¾ cup milk warmed in microwave One 2¼ tsp packet active dry yeast ¼ cup granulated sugar 1 egg + 1 egg yolk ¼ cup unsalted butter, melted 3 cups bread flour ¾ tsp salt FILLING ¼ cup unsalted butter, softened 2/3 cup dark brown sugar 1½ Tbsp ground cinnamon ½ cup blueberry sauce (see recipe) SAUCE 2 cups fresh or frozen blueberries ½ cup water, divided 1 tsp lemon zest ¾ cup orange juice ¼ cup lemon juice ¾ cup granulated sugar 3 Tbsp corn starch ½ tsp vanilla pinch of cinnamon GLAZE 11/2 cups powdered sugar 4 Tbsp water 1 tsp almond extract 1. SAUCE: In a small saucepan over medium heat, add blueberries, ¼ cup water, orange juice, lemon juice, lemon zest and sugar.

Gently stir together as you bring to a boil.

2. In a small bowl, mix together remaining ¼ cup water and cornstarch.

3. Into blueberry mixture, add cornstarch mixture and simmer for four to five minutes.

4. Remove from heat. Stir in vanilla and cinnamon. Set aside to cool.

5. ROLLS: In an electric mixer, lightly mix warm milk and yeast.

After five minutes, yeast should begin to foam slightly. If not,

start over (milk was either too cold or hot to activate the yeast).

6. Into mixing bowl add sugar, egg, egg yolk and butter. Mix until well combined.

7. Into mixing bowl, stir in flour and salt with a wooden spoon until a dough begins to form.

8. Using the dough hook attachment, knead on medium speed 8 to 10 times until a ball forms. Dough should be slightly sticky. (Can also be kneaded by hand on a floured surface).

9. Transfer dough to a large oiled bowl. Cover with plastic wrap and a warm, damp towel. Set aside in a warm area of your kitchen to rise for 1½ hours, or until double in size.

10. Transfer dough to a wellfloured surface and roll out into a 12-by-18 inch rectangle.

Spread softened butter over dough, leaving a ¼ inch parameter unbuttered.

11. In a small bowl, mix together brown sugar and cinnamon.

Sprinkle and gently press in mixture over the buttered dough.

12. Drizzle blueberry sauce evenly over dough.

13. Starting from the 8-inch side, with the seam-side down, tightly roll dough, sealing edges as you roll.

14. Using a serrated knife, cut rolled dough into seven pieces.

15. Place cinnamon rolls in a greased 9-inch pie pan. Cover with plastic wrap and a damp, warm towel, and set aside to rise for 30 minutes.

16. Preheat oven to 350 degrees.

Remove plastic wrap and towel from cinnamon rolls. Bake 20 to 25 minutes, until edges are slightly browned. Let cool five minutes before frosting.

17. GLAZE: Whisk all ingredients together and pour over cinnamon rolls.

Blueberry Cobbler Sundaes Makes 6 2 cups flour 1 cup brown sugar ½ cup granulated sugar 2 sticks unsalted butter, chilled pinch of cinnamon pinch of salt blueberry sauce (see recipe) vanilla ice cream whipped cream favorite pie dough recipe 1. TOPPING: In a bowl, mix together flour, brown sugar, granulated sugar, cinnamon and salt.

2. Using a pie cutter or your hands, work butter into the flour mixture, until small clumps form.

3. Onto a baking sheet lined with parchment, spread topping.

4. Preheat oven to 350 degrees.

Bake for 12 to 15 minutes. Set aside to cool for 15 minutes.

5. Break up crumble.

6. COBBLER: Using cookie cutters, cut pie dough into circles or other desired shape.

7. Onto a baking sheet lined with parchment, place cut-outs.

8. Brush cut-outs with egg wash and sprinkle with sugar.

9. Preheat oven to 350 degrees.

Bake for about six minutes, until golden brown. Transfer pie cookies to a wire rack to cool.

10. SUNDAES: Into a cup or bowl, scoop a generous serving of vanilla ice cream. Pour blueberry sauce over top, and sprinkle with crumble topping.

Repeat layer.

11. Top with a dollop of fresh whipped cream and one pie cookie.

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Blueberry Rosemary Focaccia

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For more recipes, go to TheInspiredHome.com/ Journal

Blueberry Ice Box Cake

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INGREDIENT SPOTLIGHT

Watermelon Radishes These heirloom Chinese daikon radishes take center stage with an easy, beautiful salad.

Recipe & Photography by Brooke Lark

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Watermelon Radish and Cucumber Sesame Salad Perfect for summer, when watermelon radishes are amply available, this bright salad offsets the bitterness of the radish with a sweet kiss of honey and mellow touch of sesame.

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2 watermelon radishes 1 cucumber 2 cups pea or sunflower sprouts 2 Tbsp chopped shallots 2 Tbsp olive oil 1 Tbsp sesame oil 2 Tbsp rice vinegar 4 Tbsp raw honey salt and pepper, to taste 1. With a Microplane Gourmet Series Slicer, slice radishes and cucumber. Arrange on a plate with sprouts.

2. In a small bowl, whisk together shallots, oils, vinegar and honey.

Salt and pepper generously, to taste.

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PERFECTLY IMPERFECT Ode to the Old School Birthday Cake A heartfelt manifesto for the return of the made-with-love, made-at-home, perfectly imperfect birthday cake.

By Beth Le Manach

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Classic Chocolate Birthday Cake This recipe is easy as it gets.

It’s a flopsy-mopsy sort of cake you can dress up or down. Or skip the layering and bake it in a 9x14-inch casserole dish instead. It’s so divinely delicious no one will mind the presentation.

›› Is there anything more genuine than a homemade

birthday cake? Someone going through the trouble of dragging out bowls and spoons and messing up their kitchen to celebrate the day of your birth is, in my book, the sincerest form of love.

In recent years, the standards for “homemade” birthday cakes have risen to impossible heights. If you believe Instagram and Pinterest, a cake isn’t a cake unless it’s six layers high, draped in pastel fondant and dotted with gum-paste peonies. It’s too much pressure, frankly, and takes all the fun out of birthday baking.

I was lucky to grow up in a home that treasured homemade birthday cakes. The cakes of my childhood were not “Pin-worthy” or “Instagrammable,” yet I remember almost every one of them. Sometimes they were several layers high, sometimes just a single. And they were always decorated in a way that screamed “effort.”

For my third birthday, my mother spelled "three" in red-hots. And then there were the candles. My parents were resourceful. I suppose that's why most of the candles atop my childhood birthday cakes were pillar candles—the kind you see on dinner tables or in disaster relief kits. I can imagine the exchange between my Mom and Dad: “Oh darn I forgot to buy birthday candles again!”

“Oh please, we’ve got candles,” my Dad would say.

“These are more elegant anyway.”

For your next loved one’s birthday, make them a homemade cake. Drag out the bowls and spoons, get messy, and embrace the perfect imperfection of it all.

✱ Beth Le Manach dishes out yummy recipes and effortless entertaining ideas on her blog and YouTube channel.

CAKE 2 oz bittersweet chocolate, chopped 1 cup unsweetened cocoa powder 1 cup boiling water 2¼ cups sugar 1 cup vegetable oil 4 eggs 1 Tbsp vanilla 1¼ cup flour 1½ tsp salt 1 tsp baking soda FROSTING 2 cups heavy cream or whipping cream 1 cup powdered sugar ½ cup unsweetened cocoa powder 1½ tsp vanilla ¼ to ½ cup milk GARNISH gold sprinkles birthday candles 1. Preheat oven to 350 degrees.

2. Spray three 9-inch cake pans with cooking spray.

3. In a large heat-safe bowl, add chopped chocolate and cocoa powder.

4. Slowly add boiling water, whisking to combine. The chocolate will melt as you whisk.

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5. When chocolate has completely melted, add sugar, whisking to combine.

6. Add the oil, whisking to combine.

7. Once batter has cooled, add eggs one at a time, whisking until smooth.

8. Add vanilla. Set aside.

9. In a smaller bowl, whisk together flour, baking soda and salt.

10. In thirds, add flour mixture to chocolate mixture, stirring gently with whisk until combined.

11. Into each pan, pour 1⁄ 3 of batter. Tap pans on counter to release air bubbles.

12. Bake for 22 to 25 mins, or until a toothpick or skewer comes out clean.

Allow cakes to cool.

13. Release cakes from pans onto cooling racks.

To make frosting: With an electric mixer on high speed, whip all ingredients except milk until frosting forms soft, slightly stiff peaks. Thin with milk ¼ cup at a time until desired consistency.

Transfer first layer to cake stand with a cake lifter or large spatula.

Dollop ¾ cup of frosting in the center and smooth to the edge with an offset spatula. Repeat with second and third layers. Create swirls with the spatula. Finish with gold sprinkles and birthday candles.

DIY Dog Treats

Feve r i s h l y f o l l owe d f oo d ie, craf ter and editor Pa u l L owe b a ke s homemade treats f o r h i s Fr e n c h b u l l d og B FFs .

Photography by Paul Lowe 86

›› I have two French Bulldogs,

Hugo and Lestat. They are my best friends and constant companions.

My pups give so much love to me, I like to return the favor by making them homemade treats. These treats are fabulous because they contain only wholesome ingredients—no chemicals. Hugo and Lestat can be picky eaters, (they have a few allergies as well), so with these recipes, I’m always aware of exactly what they’re eating.

I’m not gonna lie, I’ve tried all of these. With a little extra seasoning, you can snack on them, too!

Kale Cookies Kale is as healthy for our four-legged friends as it is for us. Mix it up with spinach, broccoli or parsley—a great antidote for doggie breath.

Makes 50 1 cup chopped kale ½ cup chicken stock 1 egg 1 cup whole wheat flour 1 cup all-purpose flour

My dogs’ favorites.

Makes 50 ½ cup unsweetened peanut butter ½ cup water 1 egg 1 cup wheat germ 1 cup whole wheat flour 1. Add peanut butter and water into a bowl and mix well.

2. Add egg, mix well.

3. Add wheat germ and flour. Mix until a dough forms.

4. Roll dough thinly and using a knife or cookie cutter, cut out bite-size shapes.

5. Onto dehydrator sheets place the dough cut-outs.

6. Stack sheets on top of dehydrator machine and dry 10 to 12 hours, until brittle.

7.

Store in an airtight container.

Sweet Potato Treats A great snack for your dog—I kind of like them too.

1. Add kale and chicken stock into a blender. Blend until smooth.

Pour into a large bowl.

2. Add egg, mix well.

3. Add flour. Mix ingredients to consistency of a dough.

4. Roll dough thinly and using a knife or cookie cutter, cut out shapes. Place dough cut-outs onto dehydrator sheets.

5. Stack sheets on top of dehydrator machine. Dry 10 to 12 hours until brittle.

6. Store in an airtight container.

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Peanut and Wheat Germ Treats

1 to 2 sweet potatoes 1. Slice sweet potatoes into medium-thick slices.

2. Arrange potato slices on a dehydrator sheet.

3. Place sheet on top of dehydrator machine and dry 5 to 6 hours.

4. Store in an airtight container.

Banana and Oat Break-off Sticks These are great, as you simply break off custom-size pieces to give your dog. My dainty bulldogs take theirs pretty small.

Makes about 10 sticks 1 ripe banana 1 egg 1 cup rolled oats 1 cup whole wheat flour water

1. Preheat oven to 350 degrees.

Mash bananas and eggs in a bowl.

2. Add oats and flour. Mix well.

If the dough is too dry, add a splash of water.

3. Dust a clean surface with flour.

Roll dough thinly.

4. Cut dough into long strips.

5. Place strips onto a silicone baking tray.

6. Bake about 15 minutes, until crisp.Set on a wire rack to cool.

7.

Store in an airtight container.

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FARM Life Two f o r m e r c i t y s l ic ke r s t r a d e i n t h e hustle and bustle to walk the walk, talk t h e t a l k— a n d e a t t h e food—of real farmers.

Photography by Kathryn Gamble and Constance Marie 88

›› Endless hours tilling up top soil—

sometimes into the night, guided by tractor light. Enthusiastic commitment to organic produce and sustainable, pesticide-free farming. Permanent pursuit of improvement, forever testing and finetuning seed varieties and livestock breeds.

A first life as an executive corporate chef.

Marc and Luis Bernard’s Rustic Road Farm is impressive, no doubt. But as far as they’re concerned, what makes them good farmers is not a skill or superlative.

“There are better farmers out there,” Marc says. “But not many of them are eating the food and living the life like we are.”

On this chilly spring morning, Marc (who in a previous life was an executive corporate chef), is walking the walk via his favorite breakfast, assembled completely of homegrown product.

He cracks two eggs into a frying pan (courtesy of the resident free-range chickens), a dollup of pork fat (rendered from the red waddle pigs), thinly sliced spring onion (just-plucked from the garden), and a handful of spinach (from the same spring plot). “So simple,” he says. “But man, there’s nothing better.”

After breakfast, Marc and Luis head outside to take on morning chores. Marc likes to feed the goats and pigs personally so he can monitor their daily intake.

“The pigs will eat themselves to 900 pounds if you don’t ration their servings,” he says. Luis excels at managing staff, typically made up of a handful of seasonal high school and college-age kids.

A degreed special education teacher, Luis has a knack for gentle, patient coaching.

Ideally, at any given moment throughout the day, one of the pair is on-site, keeping watch over operations and staying visible and available to potential visitors.

Rustic Road Farm, as they dubbed their Elburn, Illinois, acreage, raises chickens, goats, pigs and a ton of organic produce, most of it sold in Community Support Agriculture (CSA) shares and at twiceweekly farmers markets. “In peak CSA season we pack about 400 share boxes each week,” Marc says.

The fresh to-go boxes feature everything from kohlrabi to scallions to hakuri turnips, depending on the season. But they’ll mainly feature staples, like broccoli. “At the end of the day, people want their corn and tomatoes and watermelon and beans and carrots,” Marc says.

The Bernards get it, because that’s what they’re eating as well. “This isn’t some made-up story,” Marc says. “It’s our life. You get this food in your CSA, but it’s what we’re having for dinner tonight, too.”

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Easy Eating

Chef-turned-farmer Marc Bernard shares his favorite, super-simple prep ideas for his homegrown vegetables.

Kohlrabi.

Julienne kohlrabi and one apple.

Season with salt, pepper and lemon juice. Sprinkle with toasted hazelnuts.

Chives. Crack and whisk

two eggs into a frying pan.

Add one teaspoon of butter.

Into that same pan, pour whisked eggs, constantly stirring. As eggs begin to scramble, toss in a small handful of chives.

Turnips.

Peel and dice two purple-top turnips. Toss with ¼ cup melted coconut oil, ¼ cup pure syrup, salt and pepper. Roast at 350 degrees until tender and caramelized.

✱ For more on Rustic Road Farm, visit rusticroadfarm.com

COMMUNITY CHEF

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Chef, Nurse, Nuturer Dan Kopanke builds his life around serving and caring for others.

By Kevin Adler

Chicago’s Dan Kopanke wears many hats—all of which involve taking care of others. Dan is a recently retired nurse, the head chef at a soup kitchen, and the owner of a small catering company he started with his wife Kathy as his “retirement plan.”

Everything about Dan’s life revolves around taking care of other people. It’s just how he was raised.

Growing up in Chicago’s Lakeview neighborhood, Dan developed his penchant for caring for others from watching his mother. “My mother was an Officer in the Salvation Army and she used to tell us: ‘You have to put feet to your prayers,’ so that’s what we grew up thinking and doing.” As one gets to know Dan, examples of this philosophy are everywhere you look.

After attending nursing school at the University of Illinois Medical Center, Dan began a career that would last 39 years, the majority of which he spent in the Rehabilitation Unit at Chicago’s Rush University Medical Center.

As Dan started contemplating retirement from his long and fulfilling career in nursing, he and Kathy began to discuss the proverbial, “What comes next?” The answer would be a more formal foray in the culinary arts at Chicago’s Kendall College. “Becoming a chef was my retirement plan,” Dan says with a smile. Of course it’s impossible to turn off the caregiver switch for Dan, so he and Kathy took his newfound knowledge and began making and delivering meals to the homeless folks they encountered.

As luck would have it, right around this same time, the soup kitchen operated by Dan and Kathy’s church, aptly named Breaking Bread, needed someone to step in and temporarily fill the position of head chef. “That was three years ago. I stepped in and just never left.”

Relative to the standard fare at most soup kitchens, there is a sophistication to the meals Dan, Kathy, and crew prepare, and a level of dignity that comes along for the ride. “I see our guests like I see everyone else— they are people first,” Dan notes emphatically and with an obvious sense of pride. As a nurse, Dan practiced medicine and kindness. As a chef, Dan practices kindness as medicine.

✱ Interested in giving to Breaking Bread?

Visit their Facebook page, facebook.com/ breakingbreadchicago

Chef (and nurse) Dan practices kindness as medicine—what he calls “the therapeutic use of the self.”

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TRAILBLAZERS

Q: What was the impetus behind the creation of your nowfamous freezable tote bags? a: Personally, I was going

through a devastating divorce. I was in financial dire straits with three kids in tow. It was the third week of school, I was packing lunches as usual, and when I went to pull out an ice pack to stick in their lunch bag, I discovered they were gone. I was so frustrated. I thought, “There has to be a better way to pack a healthy, fresh lunch for your kids without constantly having to buy (and lose) all these freezer gel packs.” That was my “aha!” moment.

Mogul Mom

An intimate conversation with mom-preneur, founder and CEO of PackIt, Melissa Kieling.

By Dana Claudat

In 2009, Westlake Village, California-based Melissa Kieling embarked on a journey from terrified to triumphant, slowly but fiercely building a multimillion dollar business around a practical and pretty line of freezable tote bags carried by the likes of Target, Walmart and The Container Store. Here, the stay-at-home-mom-turned-mogul-mom graciously lets us in on the ups and downs of her story.

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What did you do next?

I started researching and testing, trying to find out which materials would stay frozen the longest.

One day I passed my bathroom and it hit me: the shower curtain! I pulled it down, laid it across the dining room table, ripped it apart, pinned it in place and took it to my dry cleaner to sew together. That was my first prototype. It gave me a tangible tool for discussing the idea with friends and family, getting feedback and ultimately landing my initial funding.

How were you feeling at this point?

So scared! Often times I had no idea what my next step should be, and it would paralyze me. I forced myself every single

"I am a huge advocate of reaching out to people to ask for help. I’m now in a position where I have a lot of people reaching out to me to ask for help.

One of the most gratifying things I do these days is helping others."

day to check a few things off that scary to-do list.

What did you learn from that time in your life?

At the core of it all, it’s about hard work.

Hard work creates circumstances that can seem like luck. Passion helps a lot—when you’re passionate about something, it creates this unbelievable persistence that gives you the strength to continue fighting through the struggle.

So can timing, and connecting with the

right people.

Second, there’s no one right answer. In the beginning, you tend to assume everyone else has the answers. I always thought, “Oh, there must be a manual for this; there must be some road map.”

The truth is, the industry is always changing, and so are the answers. You have to trust your gut to make decisions—and be prepared for the results to sometimes not turn out as expected. The ability to react and correct is the true determinant to success.

How do you find inspiration for your new products?

Our team is innovative in technology and innovative in design. We integrate fashion trends into our products, and that’s what keeps us on the cutting edge. I once asked our buyer at Bed Bath & Beyond what trends she was seeing, and she said, “You’re driving the trends.”

That was one of my most memorable compliments.

How do you find personal/professional balance?

I’ve come to realize there isn’t a true balance. I have to accept that some days I’m going to be completely focused on my daughter, and other days I have to be completely about work. And you have to forgive yourself for that. I try to make my kids part of the process as much as possible so that they also feel part of its success. My 14-year-old daughter is

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✱ Learn more about Melissa’s business and products at packit.com

my toughest critic when it comes to print and pattern.

She has an opinion!

What advice do you have for women looking to start or expand a business?

1. Don’t let inexperience stop you. I had no experience in product design, marketing, finance or manufacturing. If you’re passionate enough, you’ll figure it out.

2. Connect with someone or find a networking group that is willing to be transparent and open their Rolodex and point you in the right direction.

3. Realize that it’s a marathon. Make mistakes and learn from them. It’s a long road.

4. Realize it takes a lot of risk, and that the more you grow, the more risk is involved. You have to be willing to put yourself out there.

TECH

Wellness in a Wired World

In a surprise tech twist, forward-living expert Carley Knobloch demonstrates how certain apps and accessories can actually help us unplug.

Between overflowing inboxes, neverending news feeds and self-generating to-do lists, the standard pace of daily life seems to officially rank somewhere between “breakneck” and “whiplash.”

The issue: Too many demands originate outside ourselves. When we’re done returning all those volleys, we may enjoy empty inboxes — but did we do anything meaningful? Did we attend to the people and things truly dear to us? Did we care for ourselves?

As a tech expert whose typical day entails numerous hours nose-deep in laptops and smartphones, I rely on strict boundaries and sharp tools to prevent being swept away by alerts, notifications and trending topics. For me, it’s not about denouncing technology. It’s about curating high- and low-tech solutions that help me stay calm and focused. Here, a few of my greatest hits.

✱ AIR PURIFIER

Most of us think about air quality when we’re outdoors, but did you know that indoor air quality is often much worse? Air purifiers, like the Blueair 411, pictured above, capture the majority of airborne pollutants, including VOC’s, which can cause nausea, fatigue and airborne viruses. Top-of-the-line purifiers will zap smelly pet odors and lingering cooking fumes, too.

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✱ G R O C E RY A PP

✱ PI X E L G L A S S E S

Should I scroll through my phone before bed? No. Do I sometimes do it anyway?

Of course! Pixel glasses are coated with a yellow tint that minimizes the eye’s exposure to sleep-disrupting blue light.

Their anti-reflective coating cuts down on eye strain.

Ordering my groceries online has changed my life. I used to go to two or three different grocery stores every week, and that didn’t include the annoying return-trips for the items I forgot. Being able to schedule grocery delivery from a meeting, an airplane or in bed has given me back entire days to my weeks.

✱ BLUETOOTH CO F F E E A DA P T E R

Another thing that makes meditation doable: knowing my coffee pot is filling as I am breathing deep.

Bluetooth enabled coffee makers, such as the Connected Coffee from Behmor, brew personalized coffee with their app.

✱ M E D I TAT I O N A PP

After several unsuccessful DIY attempts at meditation, it was an app that finally brought it home for me. Bite-size lessons on breathing and mental focus are delivered via a narrator’s warm voice, launching me straight into serenity.

✱ N E W S A PP S

The news is scary enough without having to absorb 24 hours of it via looping footage. Reading or listening to news at least removes sensationalism from the equation, thus lowering my stress levels.

“New York Times” and NPR are two of my favorites; I plug into their podcasts while running on the treadmill and running errands in the car.

✱ LED BULBS

Proper lighting can mean the difference between crushing it at work or having a sloth day. Mercury-free LED bulbs are better for our eye health and are customizable to the task at hand: bright and white for productive work sessions; warm and red to wind down before bed.

Their above-average cost is offset by their lifespan (guaranteed 10 years).

✱ TA S K M A N AG I N G A PP

I’m as guilty as the next mom of multi-tasking, whether I’m calling the school principal on the way to a meeting or closing deals in the carpool line.

Having one task manager is my secret weapon for getting things done. I use Todoist, which slots my tasks into categories like “Work,” “Family” and “School” and lets me quickly add tasks on the go. I set deadlines for myself—and get alerts when I inevitably miss one.

✱ visit

TheInspiredHome.com

for more lifestyle and home-based tech tricks from Carley

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SCOUTING se:

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BEST OF BAKING

With more than 1 million Instagram followers, “Passion for Baking” Manuela Kjeilen knows something about sweets.

Here she shares her baking necessities of the moment.

1 Mason Cash Mixing Bowl, $35, visit masoncash.co.uk for retailers 2 Ateco 615 Aluminum Decorating Turntable, $48, webstaurantstore.com 3 Le Creuset Signature Saucepan 2¼ QT (Provence), $215, lecreuset.com 4 KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer, $460, kitchenaid.com 5 Dualit 4-Slot Newgen Classic Toaster, $340, crateandbarrel.com 6 Cake Boss 4-Piece Dessert Plate Set, Mini Cakes Pattern, $20, cakebossbaking.com

"This mixer m a ke s baking so much more fun. I love it more than diamonds!"

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5 “Love this t o a s t e r. I t ’s top qualit y and m a ke s t o a s t i n m i n u t e s .”

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“These pret t y single-use Italian fashion plates are per fec t for antipas to ser ved a l f r e s c o .”

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EFFORTLESS ENTERTAINING Tabletop tastemaker Deborah Shearer dishes on her favorite finds.

1 Sophistiplate Disposable Paper Tableware, Ivory & Classic Gold Set, $8.50 for 8 dinner; $7.50 for 8 salad, sophistiplate.com 2 Mikasa Donovan Decanter Set, $80, Mikasa.com 3 Belmont: Gold Bar Cart by Viski, $200, viski.com 4 Honey-Can-Do - Nesting Tea Stained Woven Baskets, Set of 3, $60, honeycando.com 5 Staub Cast Iron .25-Quart Mini Round Cocotte, $114, zwillingonline.com

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SPRING SPRUCING

Since 2011, Toronto cleaning and organizing dynamo Melissa Maker has been demonstrating the fastest and smartest ways to get it done on the homefront. Steal Melissa’s most tried-and-true tips from her “Clean My Space” website, YouTube channel—and here!

1 Kohler Touchless Foaming Hand Soap Dispenser, $50, us.kohler.com 2 Skoy Scrub, 2-pack, $6, skoycloth.com 3 neatfreak! Space Saving Vertical Laundry Sorter with Everfresh, prices vary, hsn.com 4 Messy Mutts Studio Bolster Dog Bed with Everfresh Technology, $60 to $100, messymutts.ca/everfresh 5 Madesmart Deluxe Undersink Storage System (3 Bins), $30, visit madesmart.com for retailers 6 simplehuman Rectangular Sensor Can, $200, simplehuman.com “This was a gif t from a friend a few years ago.

I’ve never l o o ke d b a c k .

They wash e a s y, d o n ’ t scratch and c l e a n l i ke t h e y m e a n i t .”

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“A f r i e n d l y w a v e o r p o l i t e ’ O p e n , c a n ,‛ i s a l l i t t a ke s to pop open this trash c a n . N o i c k y t o u c h i n g .”

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“I use this baby at least t wice a day for ever y thing from smoothies t o s o u p .”

CLEAN EATING

Certain things “Healthy Grocery Girl” Megan Roosevelt can’t go without—lemons, hot tea and a kick-butt blender, just to name a few. Here the blogger, registered dietitian and nutritionist shares a few daily must-haves.

1 Now Designs Meadowlark Swedish Dishcloth, $12 for set of two, amazon.com 2 Cuisinart Custom 14™ 14 Cup Food Processor, $199, cuisinart.com 3 Calphalon Nonstick Bakeware 2-Pc. Baking Sheet Set, $40, calphalon.com 4 Vitamix E310 Explorian Blender, $349, vitamix.com 5 Range Kleen CeramaBake® Cookie Sheet, 11-by-17 inches, $24, rangekleen.com 6 Le Parfait “Super” Canning & Storage Terrines, varying sizes and pricing, groworganic.com. 7 Architec Fuse GripperBamboo™ Cutting Board 11x14, $20, architecproducts.com

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ORGANIZE

P. 102

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In the Bag

Professional Organizer Jeffrey Phillip says two smartly packed bags are the key to hopping from office to gym without breaking your stride.

As a professional organizer, I don’t only organize homes and spaces.

People are always asking me for advice on how to organize all aspects of their lives. A huge one?

How to keep their bags strategically packed. Here is a handy guide on how to pack those pesky work and gym bags efficiently.

WORK BAG

1. Separate and organize. Store small items like makeup and electronics in color-coded reusable plastic bags. They’re sturdy, waterproof and quick to identify.

2. Seal and insulate. Insulated, airtight beverage containers are miracle workers at keeping drinks hot or cold—and more importantly, unspilled in your bag.

3. Carry a spare. Keep a small but strong shopping bag on hand for last minute stops to the market.

4. Color coordinate. Add a pop to your bag by color coordinating your notepads, folders, pens and other supplies. This small detail alone will keep your bag looking tidy and help you keep track of its contents, whether desk-side at the office or seat-side in the back of a cab.

GYM BAG

1. Keep hydration handy. Reusable, lightweight water bottles with a spout or straw keep the planet green and enforce a healthy hydration habit.

2. Pack a snack. Store homemade trail mix or almonds in sealable, reusable snack bags to power up pre-workout.

3. Store shower stuff separately.

Stash toiletries in their own leakproof, color-coded bags.

This will save time pre-shower and avoid unwanted mess.

the inspired home journal | 101 | TheInspiredHome.com

✱ Learn more about Jeffrey Phillip’s knack for mixing style and efficiency at

TheInspiredHome.com

SEE IT. SHOP IT. For information about products featured, please contact these sources.

Note that we cannot guarantee availability of items.

MINDFULNESS, pg.10

Serene House Supernova, $70, nordstrom.com Umbra Aquala Bathtub Caddy, $40, umbra.com WBM Himalayan Glow Natural Salt Lamp, $22, amazon.com

SIP STYLE, pg.12

Contigo AUTOSEAL® Pitcher Set * Autoseal®, $30, gocontigo.com Pressa Bottle, $35, pressabottle.com Trudeau Rejuvinate Water Bottle, $10, trudeau.com for retailers

COCKTAIL CUTTING GARDEN, pg.20

Miracle-Gro AeroGarden Harvest Elite Wi-Fi, Stainless Steel, $230, aerogarden.com

COOKING WITH BILLY, pg.24

KitchenAid Pasta Drying Rack, $50, kitchenaid.com Cole & Mason Fresh Herb Keeper, $20, coleandmasonusa.com Marcato Atlas Pasta Machine, $80, surlatable.com Harold Import Company Mrs. Anderson’s Baking Sifter, 3-cup, $7, visit hickitchen.com for retailers Marcato Atlas Pasta Machine Linguine Attachment, $40, surlatable.com Royale Solid Terry Pocket Mitt 2-pack, $12, amazon.com Tablecraft Portabella Olive Oil Bottle, $5, webstaurantstore.com Peugeot Paris U’Select Salt & Pepper Mill Set in Chocolate, $100, williams-sonoma.com Marcato Atlas Flour Dispenser, red, $58, amazon.com Totally Bamboo Spaghetti Server Lambootensil, $8, totallybamboo.com

Totally Bamboo Tapered Rolling pin, $18, totallybamboo.com

EASYGOING ENTERTAINING, pg. 36

Sophistiplate Disposable Tableware, Ivory Righe, Dinner Plates, $8.50 (8 dinner); $7.50 (8 salad), sophistiplate.com Bormioli Rocco Bodega Tumbler Mini 7.5oz, $24, amazon.com Bormioli Rocco Electra Medium Wine Glass 15oz, $38, amazon.com RBT Decanter, $100, madebyrbt.com Gourmet Settings Vault Flatware, 20 pc set, $40, gourmetsettings.com

Hampton Forge Astoria Cream 20-Piece Flatware Set, $32, hamptonforge.com Crow Canyon Home Small Footed Enamel Bowl, $6, visit crowcanyonhome.com for retailers Crow Canyon Home Small Enamel Spoon, $4, visit crowcanyonhome. com for retailers

COOL, COOL, SUMMER, pg.58

SMEG CJF01CRUS '50s Retro Style Citrus Juicer, Cream, $160, visit smeg.com for retailers

Chef’s Choice International WaffleCone Express, $50, chefschoice.com Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker, $60, cuisinart.com Nostalgia Snow Cone Party Station, $50, amazon.com Yonanas DIRECT, $50, yonanas.com Zoku Dino Pop Molds, $20, zokuhome.com

SEAFOOD BOIL, pg.42

ART + SCIENCE, pg.64

PRETTY IN PINK, pg.40

Crow Canyon Home Dinner Plate V20BLA, $9.50, visit crowcanyonhome.com for retailers Farberware Classic Series Butter Warmer, $10, FarberwareCookware.com Golden Rabbit Enamelware White on White Texture Pattern, $15, consumer.goldenrabbit.com

BIG KID CAMPING, pg. 50

Stanley Adventure Percolator, $40, stanley-pmi.com Lodge Cast Iron Dutch Oven, $64, lodgemfg.com Lodge Camp Tripod, $60, lodgemfg.com Enamel Cocktail Tumblers by W&P Design, $24, wandpdesign.com Lodge 15-inch Cast Iron Skillet, $75, lodgemfg.com Bormioli Rocco Giara Glass Bottle with swing top 33.75oz, $15, amazon.com

102

AeroPress Coffee Maker, $35, visit aeropressinc.com for retailers Bialetti Moka Express 3-Cup Pot, $30, bialetti.com Bodum Bistro Double Wall Glass Mug, $40, bodum.com Bodum Chambord French Press Coffee Maker 8 cup/ 34oz in Copper, $50, bodum.com Hario Slow Drip Coffee Water Dripper Clear 780ml, $290 surlatable.com Hario V60 Drip Kettle Buono Copper 900ml, $124.50, williams-sonoma.com Kinto Slow Coffee Style Specialty Brewer Stand Set 4 Cups, $190, kintostore.com Melitta Signature Series 1-Cup Pour-Over™ Coffeemaker – Porcelain, $20, shoponline.melitta.com Moccamaster Tabletop Coffee Grinder, $199, moccamaster.com Motif Mentor™ Coffee Brewing

Scale, $100, espressosupply.com Primula Precision Pour – Stainless Steel Pour Over Kettle, $30, primulaproducts.com Smeg ‘50s Retro Style Electric Kettle, Pastel Green, $130, visit smegusa.com for retailers

GET THE BLUES, pg.74

10 Strawberry Street Classic Coupe 12” Charger/Buffet Plate, Set of 6, White, $93, Amazon.com HIC White Porcelain Rectangular Platter, $25, visit HICKitchen.com for retailers Le Creuset Multi Bowl, 3 1/10 QT, $52, lecreuset.com Luigi Bormioli’s Strauss Beverage Glass, $50 for set of 6, shop.luigibormioli.com

WATERMELON RADISHES, pg.82 Microplane Gourmet Series, $17, Microplane.com

ODE TO THE OLD SCHOOL BIRTHDAY CAKE, pg.84 Le Creuset® Cake Stand in Marseille, $50, lecreuset.com

DIY DOG TREATS, pg.86

EZ Dry by Excalibur, $39.50, drying123.com Kilner Round Clip Top Jar 68 Fl Oz, $11, bedbathandbeyond.com Kilner Signature Clip Top Jars 35 Fl Oz, $9, bedbathandbeyond.com Wilton 4-Piece Pet Cookie Cutter Set, $5, wilton.com

FARM LIFE, pg.88

Epicurean Poly Board, $10, epicureanusa.com Kuhn Rikon Paring Knife Colori®, $10, kuhnrikon.com

WELLNESS IN A WIRED WORLD, pg.94

Amazon Fresh, $15 per month, amazon.com Behmor Connected Customizable Temperature Control Coffee

Maker, Compatible with Alexa, $70, amazon.com Blueair 411, $100, blueair.com C by GE, $75 for 4-bulb Starter Pack, cbyge.com Headspace, Free, headspace.com New York Times, $8 per month for basic subscription, nytimes.com NPR News, Free, npr.org Pixel Eyewear, $70 to $85, pixeleyewear.com Todoist, Free, en.todoist.com

neatfreak! Space Saving Vertical Laundry Sorter with Everfresh, prices vary, hsn.com Messy Mutts Studio Bolster Dog Bed with Everfresh Technology, $60 to $100, messymutts.ca/everfresh Madesmart Deluxe Undersink Storage System (3 Bins), $30, visit madesmart.com for retailers simplehuman Rectangular Sensor Can, $200, simplehuman.com

BEST OF BAKING, pg. 96

CLEAN EATING, pg. 99

Mason Cash Mixing Bowl, $35, visit masoncash.co.uk for retailers Ateco 615 Aluminum Decorating Turntable, $48, webstaurantstore.com Le Creuset Signature Saucepan 2¼ QT (Provence), $215, lecreuset.com KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer, $460, kitchenaid.com Dualit 4-Slot Newgen Classic Toaster, $340, crateandbarrel.com Cake Boss 4-Piece Dessert Plate Set, Mini Cakes Pattern, $20, cakebossbaking.com

EFFORTLESS ENTERTAINING, pg. 97

Sophistiplate Disposable Paper Tableware, Ivory & Classic Gold Set, $8.50 for 8 dinner; $7.50 for 8 salad, sophistiplate.com Mikasa Donovan Decanter Set, $80, Mikasa.com Belmont: Gold Bar Cart by Viski, $200, viski.com Honey-Can-Do - Nesting Tea Stained Woven Baskets, Set of 3, $60, honeycando.com Staub Cast Iron .25-Quart Mini Round Cocotte, $114, zwillingonline.com

Now Designs Meadowlark Swedish Dishcloth, $12 for set of two, amazon.com Cuisinart Custom 14™ 14 Cup Food Processor, $199, cuisinart.com Calphalon Nonstick Bakeware 2-Pc. Baking Sheet Set, $40, calphalon.com Vitamix E310 Explorian Blender, $349, vitamix.com Range Kleen CeramaBake® Cookie Sheet, 11-by-17 inches, $24, rangekleen.com Le Parfait “Super” Canning & Storage Terrines, varying sizes and pricing, groworganic.com Architec Fuse GripperBamboo™ Cutting Board 11x14, $20, architecproducts.com

IN THE BAG, pg.100

ChicoBag Micro - Skydiver, $20, chicobag.com Eastman Chemical Company Eau Good Duo, $30, blackblum.com GoodCook GoBottle Flip Sip, $7, amazon.com Poppin Medium Soft Cover Notebook, $9, poppin.com (Re)Zip Deluxe 8-piece Reusable Storage Bag Kit, $30, rezip.com Stasher Bag, $12, stasherbag.com

SPRING SPRUCING, pg. 98

Kohler Touchless Foaming Hand Soap Dispenser, $50, us.kohler.com Skoy Scrub, 2-pack, $6, skoycloth.com

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How do you measure time well spent?

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Time Well Spent TheInspiredHome.com