SW OH | Nov./Dec. 2017 | Issue 41

Flavor for Everyday Life | November/December 2017 Southwest Ohio

Tree festival: Add some sparkle

Favorite holiday memories

Salt | Southwest Ohio | November/December 2017 | 1

Hillsboro’s ‘Christmas house’

70002088 Dr. Nathan Roberts, Dr. Byron Stapleton, and Dr. Rachel Lovano

2 | Salt | Southwest Ohio | November/December 2017

Advanced surgical care Clinton Memorial Hospital is proud to have this region’s premier surgery center. With state-of-the-art equipment and a highly experienced surgery staff, we safely and efficiently provide advanced surgical care. Our general surgeons, Dr. Nathan Roberts, Dr. Byron Stapleton, and Dr. Rachel Lovano, perform a variety of inpatient and outpatient surgical treatments for breast cancer, thyroid, reflux, hernias, colon cancer, skin cancer, as well as gall bladder surgeries, appendix surgeries, dialysis catheter insertions, and more.

To schedule an appointment with Dr. Nathan Roberts, Dr. Byron Stapleton, or Dr. Rachel Lovano, please call 937.283.2520 Surgical Associates of Southwest Ohio 630 W. Main St., Suite 304 Wilmington, OH 45177 937.283.2520

OH-70005138

Salt | Southwest Ohio | November/December 2017 | 3

Salt

Flavor for Everyday Life thesaltmagazine.com Southwest Ohio November/December 2017 Publisher Doug Olsson Editor Adrienne McGee Sterrett Layout Design Tessa Jennings Sales Adams and Brown counties Wade Saunders 937-393-3456 Clinton County Elizabeth Mattingly 937-382-2574 Fayette County Kathleen Bottorff 740-335-3611 Greene County Barb VandeVenter 937-372-4444 Highland County Sharon Hughes 937-393-3456 Madison County Gary Brock 740-852-1616

dolsson@aimmediamidwest.com amcgeesterrett@aimmediamidwest.com tjennings@aimmediamidwest.com

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Contact Salt: amcgeesterrett@aimmediamidwest.com 761 S. Nelson Ave. Wilmington, OH 45177 937-382-2574

4 | Salt | Southwest Ohio | November/December 2017

Salt of Southwest Ohio is published six times a year by AIM Media Midwest, LLC and is available through the Wilmington News Journal, The (Hillsboro) Times-Gazette, the (Washington Court House) Record-Herald, the Xenia Daily Gazette, the Fairborn Daily Herald, The (London) Madison Press, The (West Union) People’s Defender, The (Georgetown) News Democrat and The Ripley Bee. All rights reserved. Reproduction of any material from this issue in whole or in part is prohibited.

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Send us your favorite recipe. We may feature it in an upcoming issue.

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Visit our website, thesaltmagazine. com, and click on the Shaker Contest link at the top and enter your contact information.

Your name, street number, street name, city and zip code are required. Only your name and city will be published. All entries must be received

by Dec. 1. Only online entries will be accepted.

In the September/October issue, the shaker was hidden on page 15, on the bass.

Congratulations to our most recent winner, Carol L. Brumma, of Xenia.

On the Cover Taken at the Festival of Trees and Trains in Ashland, Kentucky.

Photos by Pam DeCamp.

Correction In the essential oils feature in the September/October issue, we neglected to credit Chrissy Wendel for the recipes for Italian and Oregano Chicken Soup, Strawberry Citrus Slush and Cinnamon Apple Chips.

Recipe Index

Cheesy Potato Soup................................ 14 Chicken Taquitos.................................... 11 Chocolate Chip Cookies......................... 14 Flatiron Steak Pinwheels......................... 16 Habanero Salsa....................................... 11

Visit our website, thesaltmagazine.com, and click on the Recipe Submission link at the top to be entered. Include a photo of your dish, too, if you’ve got one. All entries must be received by Dec. 1.

Every submitted recipe will be entered in a drawing for a $25 grocery card.

Miguel’s Really Good Guacamole........... 11

Congratulations to Belinda Baldwin, of Leesburg, who won for her Sugar Cream Pie recipe submitted for this issue of Salt.

Vanilla Cake Batter Mug Cake................. 14

Peanut Butter Chocolate Chip Cookies... 14 Sugar Cream Pie..................................... 14 Tomato Chipotle Salsa............................. 11

Salt

6

10

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CONTENTS

17

20

26

features

6 10 12 16

Orr mansion, a holiday destination How did you get here, anyway Striking a triumphal chord

17 20 25

The Christmas house On track for Christmas Morning people

26 28 31

Choffey’s Coffee Christmas at the Homestead Holiday memories

In the kitchen with … Steve Likerman

Staff & Contributors

TESSA JENNINGS Tessa is a designer of Salt magazine. She spends her free time painting and training her pup in agility. When she has the time, she enjoys adventuring to new cities with her family and dogs.

GARY HUFFENBERGER Gary is a staff writer with the News Journal in Wilmington. He thinks journalism and its audience can benefit by increased coverage on the religion beat. As for choral groups, Gary’s vocal abilities are limited to humming hymns.

GLENN BATTISHILL Glenn is a reporter for The Delaware Gazette where he writes about crime and local schools. He lives in Delaware with his wife, Missy, and their cat, Amelia Pond.

Reach him at gbattishill@aimmediamidwest.com.

JANE BEATHARD Jane is a writer for Salt magazine. She is a retired staff writer for The Madison Press in London, Ohio, and is also the retired media relations manager of the Ohio Department of Natural Resources.

KAY FRANCES Kay is a motivational humorist and author from Wilmington, giving humorous keynote presentations and stress management workshops all over the United States. She is the author of “The Funny Thing about Stress; A Seriously Humorous Guide to a Happier Life.” Visit kayfrances.com.

CHRIS SLONE Chris is a writer for Salt magazine. He is an awardwinning journalist. When he isn’t working, he’s spending time with his wife and two children.

ASHLEY BUNTON Ashley is a reporter at the Record-Herald in Washington Court House. She lives in Yellow Springs. Reach Ashley at abunton@aimmediamidwest.com.

SARAH ALLEN Sarah is a writer for Salt magazine. When she’s not writing, she can be found scrapbooking, reading or cooking.

JEFF GILLILAND Jeff is the assistant editor at The Times-Gazette in Hillsboro.

Salt | Southwest Ohio | November/December 2017 | 5

ADRIENNE MCGEE STERRETT Adrienne is editor of Salt magazine and lifestyle/ special sections editor for The Lima News. She believes everyone has a life story worth sharing. Reach her at 567-242-0510 or amcgeesterrett@aimmediamidwest. com.

6 | Salt | Southwest Ohio | November/December 2017

Orr Mansion a holiday destination

By Jane Beathard Come the first Saturday of November, staff and volunteers begin decking the halls of Orr Mansion in Bellefontaine with holiday finery.

They resurrect 60 Christmas trees — plus garland and wreaths — from a half-dozen storage areas in the century-old house and prepare to make the Logan County landmark a showcase of community celebration.

It’s an annual labor of love that began in earnest in the early 2000s when school children from all over the county started “adopting” and decorating individual Christmas trees in the mansion and adjoining Logan County History Center.

A variety of community organizations and businesses soon joined the effort, concentrating their attention on the mansion itself.

“We’re fortunate to have so many creative groups involved,” said Todd

McCormick, the center’s director.

Some groups go for pretty, while some go for a theme that reflects their organization, said Beth Marshall, the center’s archivist and Christmas committee chairman.

She particularly remembers a year the local genealogy society decorated two trees as a bride and groom at the altar.

Ornaments from different historic eras are popular, as are those from distant places.

THE ORR MANSION Logan County History Center 521 E. Columbus Ave., Bellefontaine, OH 43311 937-593-7557 historycenter@loganhistory.org loganhistory.org

Salt | Southwest Ohio | November/December 2017 | 7

Photos courtesy of Orr Mansion

The Orr Mansion and Logan County History Center are open from 1 to 4 p.m. Wednesday through Saturday year-round.

There is no charge for admission, but donations are welcomed.

8 | Salt | Southwest Ohio | November/December 2017

Special Christmas open houses with festive music and snacks are set this year for 1 to 5 p.m. on Dec. 2 and 3 and Dec. 9 and 10.

The 2017 theme is “Christmas Around The World” and the mansion’s second and third floor rooms will feature decorations from Germany, Sweden, Mexico, England, Austria and Japan, Marshall said.

Visitors throughout the holiday season vote on their favorites with one prize going to the top-scoring tree decorated by adults and another to the top-scoring tree adorned by children.

It’s likely William Orr would love seeing how his dream home has become a source of community pride, Marshall said.

Orr made his first fortune in lumber, and as a result, had access to the finest oak, cherry and walnut for the house. Construction of the neoclassical, 16-room mansion began in 1906 and took two years to complete at a cost of $40,000 — a fortune in those days.

Local legend says noted residential architect George Barber may have had a hand in the design, using Orr’s input — although no one knows for sure, McCormick noted.

Sometime after 1908, Orr left his family in Ohio and headed West where he made a second fortune mining silver and gold in Idaho. He also built a second home there.

The Orr family relinquished ownership of the house in 1922. And in the years that followed, the stately old mansion saw a parade of owners and uses. It was an American Legion Hall in the 1940s and a nursing home in the 1960s and ’70s.

By the mid-1980s, it was vacant with only a family of raccoons calling it home, McCormick said.

The Logan County Historical Society purchased the run-down structure in 1988 for $50,000 and began a painstaking remodeling. A year later, the mansion opened for public tours.

A holiday trip to the mansion is now a family tradition for some in west central Ohio.

As many as 1,000 visitors are expected to browse its rooms and hallways in December. Holiday open house weekends may draw up to 200 visitors a day.

“Some people come every year,” Marshall said with pride.

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UTILITY VEHICLES

En Route How did you get here, anyway?

10 | Salt | Southwest Ohio | November/December 2017

© OpenStreetMap contributors at openstreetmap.org

By Ashley Bunton Miguel Espinoza’s taco truck in Yellow Springs is the hub of King’s Yard, a row of colorful enterprises making the downtown area a tourist destination. On any given weekend, the taco truck is where couples, families and neighbors go for a fresh, local meal and convene over burrito bowls on an al fresco patio arranged among some of the village’s staple boutiques and an independent grocery store.

Espinoza grew up learning culinary arts from his older sister and father. His entrepreneurial spirit has made him the chef and manager in every cuisine from New York pizza to sushi. Learning about pizza in New York at age 15, Espinoza worked his way up from a dishwasher to a manager — in every restaurant he has ever worked in — until he eventually opened his own full-service restaurant in Florida.

When Espinoza was a child, his family lived in Mexico City, Mexico, where Espinoza said his father was really into food and moved the family to New York City to learn more.

“From there, anytime I worked in a restaurant I would learn everything there was to learn about that restaurant and I then I figured out how to do everything. When there was nothing

left for me to learn at that restaurant, I moved on to another restaurant to learn something new,” said Espinoza.

Throughout his culinary career, from cocktail designer in Manhattan to French cuisine, Espinoza has shared his love for Mexican food with everyone around him. While working at a restaurant in New York he met Dawn Boyer, who had grown up in Yellow Springs. They got married, started a family and left the city.

“Raising our children in the city just wasn’t for us,” said Espinoza.

They moved to Tampa, Florida, where Espinoza worked as a sushi chef. He continued to share his Mexican food recipes, and one day his boss suggested that he should open a restaurant. That restaurant turned out to be Jalapeno Mexican Grill, but the overhead costs were high. When Dawn was hired as director of development at Yellow Springs schools in 2016, Espinoza said his wife was happy to return home to Ohio to raise their family.

Once here and settling into Yellow Springs, Miguel stayed at home with the children while scouting restaurant space.

However, open restaurant spaces in Yellow Springs are limited, and Espinoza said a villager recommended that he apply to open a food truck.

Miguel’s Tacos at King’s Yard 228-242 Xenia Ave., Yellow Springs Hours: 11 a.m. to 7 p.m.

Wednesday through Sunday

MIGUEL’S REALLY GOOD GUACAMOLE Ingredients: 1/2 white onion 1/2 bunch cilantro 2-3 jalapenos, to taste 1 large tomato 2 ripe avocados • Juice of 1 lime 1 tablespoon olive oil • Salt and pepper, to taste Directions: Chop white onion, cilantro, a little bit of jalapeno, tomato. Put chopped ingredients into a dish and set aside.

Take out a large bowl. Cut the two avocados in half. Use a spoon to pry the avocado from the rind (discard the center pit) and place into bowl.

Smash the avocado with a fork.

Add the chopped vegetables to the avocado.

Add salt and pepper, olive oil, and a little bit of lime juice and mix.

CHICKEN TAQUITOS Ingredients: 2-3 large chicken breasts, or any leftover shredded chicken you may have on hand • Shredded cheese • Tortillas • Salt and pepper • Vegetable oil Serving options: Sour cream, queso fresco and salsa Directions: Cover the chicken breasts in water in a pan and boil until cooked thoroughly. When the chicken is cooked, shred it into a dish.

Warm the tortillas in a pan over low heat until soft.

Mix the shredded chicken with shredded cheese. Season with salt and pepper. Put the chicken mixture inside of each warm tortilla and roll. Put the rolled taquitos into a container and allow to cool completely.

After they have cooled, they will not open when

you fry them. Heat a shallow layer of vegetable oil in a pan. (These do not have to be deep fried.)

Place the rolled taquitos into the hot oil, and roll to evenly cook each side. Serve with sour cream, queso fresco and homemade salsa.

HABANERO SALSA Ingredients: 1 pound (4 -5) fresh tomatoes 3-4 habaneros, to taste 2 cloves garlic, chopped 1 white onion, chopped 2 tablespoons olive oil • Salt and pepper, to taste • Water, as needed Directions: Grill tomatoes whole; set aside. Pan fry habaneros, garlic and onions together in oil. When the vegetables are cooked, remove from heat. Divide the cooked vegetables from the peppers. Place the cooked vegetables and grilled tomatoes into a blender and whirl. Add the habaneros to the blender little by little, to adjust for spiciness. Add salt and pepper to taste and just enough water to be able to blend. Blend and serve.

TOMATO CHIPOTLE SALSA Ingredients: 1 pound (4-5) fresh tomatoes 3 chipotle peppers in adobo sauce 1 clove garlic, chopped 1 white onion, chopped • Salt and pepper Directions: Boil the tomatoes for 10 minutes in some water.

Add soft tomatoes to blender with chipotle peppers, garlic, onion, salt and pepper. Blend and serve.

Editor’s note: Use caution when blending hot liquids. It’s safest to let cool somewhat before sealing the lid. Blend in small batches, if necessary.

Salt | Southwest Ohio | November/December 2017 | 11

“I miss working with plates,” said Espinoza.

“But in some ways, this is better.”

Although he would eventually like to open a formal restaurant, the food truck offers him freedom and flexibility.

He has been asked to bring the food truck to a wedding, and he’s pledged 50 percent of profits from food sales on Wednesdays to benefit the schools’ projectbased learning initiatives, with over $1,300 raised for students so far.

For the students, that’s a considerable donation that will allow them to fund field trips and projects. To Miguel, it’s all a part of running a good business.

“We want to be a family business that supports the schools — the students deserve it,” said Espinoza.

Espinoza’s menu is clean and simple. He prides himself on creating food that has quality taste. With the bulk fresh produce that he uses from Peifer Orchards, everything is made fresh when the order is placed. The carne asada, carnitas, al pastor, and chicken tinga round out the top of the menu and can be made into tacos, burritos or burrito bowls.

His Facebook site (Miguel’s Tacos), is full of five-star reviews. One person wrote, “Our first taste of Miguel’s tacos tonight … we are in LOVE. Even better than many street/truck tacos in S/Cali. Go getcha sum.”

But don’t take their word for it — come on out, stop by for a visit and a taco, and try it for yourself, said Espinoza.

Striking a triumphal chord All-male chorus in fifth year

12 | Salt | Southwest Ohio | November/December 2017

By Gary Huffenberger Men from at least 18 congregations blend their voices in the Unified Christian Men’s Chorus, producing a full sound rarely heard inside or outside church.

The chorus includes two former Ohio State University Glee Club members, and, according to one of them, the chorus is comprised of a good mix of small-town folk and country people. The 35 men hail from churches located in Clinton, Fayette and Highland counties.

This is the chorus’ fifth year, and its ranks have grown since its first year when there were about 25 participants, said retired insurance agent and the chorus founder/director Bob Pittser.

Before moving to Wilmington in 2010, Pittser resided in Fayette County where he led a men’s chorus for the Washington Court House South Side Church of Christ during his last three or four years there.

Moreover, he and his wife Meda are graduates of Lynchburg schools and grew up in Highland County. So, they knew people in Fayette, Highland and Clinton counties, something which would help when the chorus was in the recruiting stage.

The Pittsers began attending the Wilmington Church of Christ, which Bob describes as a fairly large church, and he thought it “would be neat to try for three counties.”

Meda can play piano by ear or notes, and they figured between their musical experience and the people they knew, a three-county, all-male singing group was within reach.

But starting a regional chorus is one thing; keeping it going

and growing it into its fifth year is another. Perhaps one key to the chorus continuing despite many men needing to drive a distance to the Wilmington practice site, is Bob schedules just a few concerts and keeps the number of practice sessions to a minimum.

This year, they have five performances and 10 practices each lasting 90 minutes.

“We don’t wear them out,” Bob said.

Besides, though Bob can be “a bit of a taskmaster,” said Meda, he has a good sense of humor.

“There is a lot of camaraderie and a lot of fun at practice,” she said.

When chorus member Jim Faust was in college, he was part of the OSU Glee Club’s baritone section. And some area people remember him as one of four farm boys who comprised the well-regarded Pricetown Men’s Quartet. Nowadays, he drives about 30 miles to chorus practice from his farm in southwest Highland County.

While his career has been in agriculture, Faust said singing is a major part of his life.

He feels chorus members

convey a message that they really love singing for the Lord. The audience members, he hopes, come away from the concerts thinking it was time well spent and these are men dedicated to praising God. Bill Creager was in the Ohio State Glee Club in 1960, and has been a part of the Unified Christian Men’s Chorus from its start in 2013.

“I just love to sing. And the guys are really, really nice guys,” Creager said.

In the chorus’ set list, some are done strictly by the book, said Meda, but other times they take traditional hymns and turn them into something different. For example, “Washed in the Blood” is much faster than usual.

“Generally, I’d say our men love upbeat songs,” Meda said.

There were 18 songs in this summer’s concerts. They include “Jesus Is a Rock in a Weary Land,” “Beulah Land,” “Soon and Very Soon,” “Church in the Wildwood,” “Jericho Road,” “Blessed Assurance” and “Battle Hymn of the Republic.”

There are a number of denominations represented

among the members of the chorus, including Baptist, Methodist, Disciples of Christ, Catholic, a former Presbyterian, and the largest contingent, Church of Christ.

“That’s why it’s called Unified Christian Men’s Chorus: We want all Christians. We want to emphasize the fact we need to be unified and not split. We want to stress the similarities, not the differences,” said Meda.

In honor of veterans, the Unified Christians Men’s Chorus will present a Murphy Theatre concert starting 2 p.m. Sunday, Nov. 12, the day after Veterans Day. Though tickets are required, this is a free event, presented by Ohio Living Cape May, in cooperation with New Sabina Industries.

Limit 4 tickets per transaction. Reserve your tickets now.

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Salt | Southwest Ohio | November/December 2017 | 13

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Adams County Welcomes you to Amish Country

Reader Recipes

14 | Salt | Southwest Ohio | November/December 2017

VANILLA CAKE BATTER MUG CAKE — From Nancy Abernathy, of Hillsboro Ingredients: 5 tablespoons flour 1/2 teaspoon baking powder 3 tablespoons sugar 1/4 cup milk 1 egg 2 teaspoons vanilla 2 tablespoons melted butter Directions: Whisk together dry ingredients in a 16-ounce mug. In a measuring cup, whisk together wet ingredients, then pour into the mug and stir until the batter is smooth. Microwave for 50-60 seconds.

CHEESY POTATO SOUP — From Belinda Baldwin, of Leesburg Ingredients: 1 (2-pound) bag of frozen cubed potatoes 5 cups water 4 chicken bouillon cubes (or 4 teaspoons powdered bouillon) 5 teaspoons real bacon bits 1/2 cup butter 1 pound Velveeta, or 12 slices of American cheese 1/2 cup diced onions 2 cups sour cream 2 cups milk • Salt and pepper Directions: Combine potatoes, water and bouillon in a large saucepan or Dutch oven. Cover and place over medium heat until potatoes are thawed. Add remaining ingredients. Stir until blended. Cover and cook over very low heat for 20 minutes or so.

Do not allow to boil.

Optional: Use non-fat sour cream, skim milk and light Velveeta to make this a lower-fat recipe.

Mighty tasty on a cold night. I guarantee you’ll go back for a second bowl.

SUGAR CREAM PIE — From Belinda Baldwin, of Leesburg Ingredients: 1 cup sugar 1/2 cup flour 2 cups thick cream (I use heavy whipping cream) 1 teaspoon vanilla • Pinch of salt • Unbaked pie shell of your choice • Butter, to taste • Cinnamon, to taste Directions: Mix all together and pour into an unbaked pie shell. Dot the top with thin pats of butter. Bake for 45 minutes at 350 F. Sprinkle top of pie with cinnamon as soon as you remove from the oven.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES — From Nancy Abernathy, of Hillsboro Ingredients: 1 cup creamy peanut butter 1/4 cup sugar 1 large egg 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup semi-sweet morsels Directions: Preheat oven to 350 F. Stir together peanut butter, sugar, egg, baking soda and salt in a medium bowl until well blended. Stir in chocolate morsels.

Drop dough by rounded tablespoons 2 inches apart onto parchment-covered baking sheets. Bake for 1 to 14 minutes or until puffed and lightly browned. Cool for 5 minutes.

CHOCOLATE CHIP COOKIES — From Chiquita Nash, of Washington Court House Ingredients: 1 cup butter-flavored Crisco 3/4 cup brown sugar 3/4 cup white sugar 1 teaspoon vanilla 2 eggs 2½ cups flour 1 teaspoon baking soda 1 teaspoon salt 1 bag semi-sweet chocolate chips Directions: Preheat oven to 375 F. In a mixing bowl, beat the Crisco, sugars and vanilla until combined. Add eggs. Beat until creamy.

In a separate bowl, incorporate the baking soda and salt into the flour.

Add flour mixture to creamed mixture. Add chocolate chips.

Drop by rounded teaspoons on cookie sheet. Bake for 7 to 10 minutes.

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Salt | Southwest Ohio | November/December 2017 | 15

• NET/TANF/Title XX Transportation Services: We provide non- emergency Medicaid transportation (NET) services for HCDJFS & ACDJFS. We provide educational and employment training • 2016 Ohio Coordination Mobility Management Project - Mobility Manager is transportation through the Temporary working towards meeting the mobility needs of Highland County through marketing & coordinating for of current services while looking for funding sources to Assistance Needytransportation Families (TANF) increase transportation services and mobility options for those who are not eligible for Program of HCDJFS. We provide XX any of our other types of funding sources.Title Such as: • HARTS Fare Program: offers affordable transportation for those who are transportation servicesprogram for ACDJFS. disabled or considered low income living within the Hillsboro City Limits or •elderly, Specialized Transportation within a 5-mile radius of the center of Hillsboro. Purchase a $20/$25 HARTS Fare Card Program Grant - Over the past for 10 or 5 one way trips depending upon 17 location and age.

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In the kitchen with … Steve Likerman Recipes, demos, more provided

by Mount Orab Kroger chef

16 | Salt | Southwest Ohio | November/December 2017

By Sarah Allen At the Mount Orab Kroger Marketplace, grocery shopping isn’t simply about marking items off a list. Thanks to Chef Steve Likerman, it’s about crafting delicious and memorable meals.

“I enjoy working here,” Likerman said. “Kroger is a good place to work.

They’re a really good company.”

He has been with Kroger for eight years. Prior to that, he worked in several restaurants, as an executive and corporate chef.

“I’ve always liked to cook,” Likerman said, adding that he attended culinary school following an injury as an electrician. He graduated from the Culinary Institute of America in 1989.

At Kroger, Likerman has an array of duties. He manages new menu items at the store’s bistro, answers customer questions, provides recipes and ensures the various food products are fresh.

Likerman also makes samples of new products “so that (customers) can get the taste of it,” he said.

In addition, Likerman says he also does “a lot of demos on the new products and all the products we have here.”

Likerman said that many of his recipes at Kroger are centered on seafood and meat. For fall, Likerman unveiled a new recipe for flatiron steak pinwheels.

First, Likerman said, the steak must be hit with a tenderizer. Then comes a layer of provolone cheese, a layer of spinach, and finally a layer of roasted red pepper. It is then all rolled together, tied off with string, seasoned to preference, and then placed in the oven at 325 F for 20 to 25 minutes.

“It comes out really well,” Likerman said. “It has a real nice pretty swirl.”

Another recipe Likerman shared

FLATIRON STEAK PINWHEELS Ingredients: 1 flatiron steak Provolone cheese, to taste Spinach, to taste Roasted red pepper, to taste String suitable for roasting Salt and pepper, to taste Directions: Prepare the meat by hitting it with a meat tenderizer. Layer cheese, spinach and roasted red pepper on the thin steak. Roll up the steak, jelly roll style, and tie it with string to keep it together and compact.

Season as desired. Roast in a 325 F oven for 20 to 25 minutes.

Photo by Sarah Allen comes from one of his favorite types of food to prepare — Italian. He described a pesce (seafood) dish that includes shrimp, scallops, clams and a little crab meat. Those are all sautéed together in a red sauce and then poured over noodles.

Seafood is highlighted at the Mount Orab Kroger during seafood road shows, Likerman added. During those events, displays are set up and he is available to answer questions.

Likerman offered some advice on seafood, saying that “a lot of people

have a tendency to overcook (it).”

Seafood should be served medium to medium-well. He said, “It’s got a lot better flavor that way.”

Likerman also shared some tips for grilling. He said meat should be set out until it is room temperature. Then, after it has cooked, the meat should rest “so all the juices flow throughout the meat.”

Whatever the dish, however, assisting customers with that perfect meal is all a part of the job for Likerman: “I pretty much try to help them as much as possible.”

The Christmas house Hillsboro home shines bright

By Jeff Gilliland

Photo by Jeff Gilliland Amber (Brethauer) Sprinkle’s childhood home at 434 N. High St., Hillsboro, is decorated for the holidays. The home is also decorated annually for Halloween and the Fourth of July.

was perhaps late The public is welteens or early 20s, come to walk through adding a bit more the front yard and take “Everyone seems to love each year. a closer look. it, and all the family gets “I usually wait “I hope they do involved, too. I think we’re until after Christmas because I like them to all very similar in that and then hit the see everything,” she aspect of our personalities. clearance sales,” said. she said. “The day The Christmas decoWe usually go over the after Christmas I am rations take about three top, or we don’t do it.” everywhere getdays to put up, usually — Amber Sprinkle ting lights and stuff, the first three days in and Mom does, too, December. The house whenever she can will have its Christmas find something.” decor up until someDecorating for Haltime after New Year’s. loween is the most time consuming, Sprinkle Sprinkle said she gets her love of decorating said. She and her husband, Travis, starts makfrom her mother. She said she plans to keep ing props in mid September and work about a decorating and adding to the display year after week to set everything up with the help of her year. mom.

“I love decorating anything, whether it’s for “I had someone tell me it’s too much,” Sprin- parties, the holidays or landscaping. Anything kle said. “I told them they need to get out and that has a design to it, that’s what I love to do,” walk through it because you’ll catch all kinds said Sprinkle. “We may add to it, modify it here of little scenes you can’t see unless you’re up and there, change it up in some ways. But as close.” long as we can do it, we will.”

Salt | Southwest Ohio | November/December 2017 | 17

There is no halfway on the holidays for one Hillsboro family in particular.

Amber Sprinkle’s childhood home on North High Street in Hillsboro is the brightest in town whenever Halloween and Christmas roll around.

“Everyone seems to love it, and all the family gets involved, too,” said Sprinkle, a 2000 Hillsboro High School graduate.

“I think we’re all very similar in that aspect of our personalities.

We usually go over the top, or we don’t do it.”

Sprinkle’s childhood home is located at 434 N. High St. where her mother and stepfather, Kim and James McKown, still live. Sprinkle no longer lives there, but she’s the one who does the vast majority of the decorating. She also decorates, although not as lavishly, for the Fourth of July.

“My mom and dad (Steve Brethauer), when we were little they would decorate for the holidays. As we got older me and my brother (the late David Brethauer) took it over, but I was the ringleader. A lot of the reason we do it is the enjoyment the community gets out of it. That’s the main motivation. Everyone seems to enjoy it. A lot of kids say things to us at trick-or-treat and a lot of people comment to my stepdad about it because he’s a dentist and the one that interacts with the public the most.”

She started decorating the outside of the home when she

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18 | Salt | Southwest Ohio | November/December 2017

Salt | Southwest Ohio | November/December 2017 | 19

On track for Christmas 20 | Salt | Southwest Ohio | November/December 2017

Festival of Trees and Trains Nov. 17-26

By Chris Slone Photos by Pam DeCamp The Festival of Trees and Trains, now in its 33rd year, is set for Nov. 17-26.

Over the last two seasons, there were more than 16,000 people who attended the festival at the Paramount Arts Center, 1300 Winchester Ave., in Ashland, Kentucky.

Last year, there were more than 110 items on display.

Salt | Southwest Ohio | November/December 2017 | 21

22 | Salt | Southwest Ohio | November/December 2017

The train has been described as wwthe “largest G-scale� train east of the Mississippi. In the past, the massive train occupied much of the balcony area. However, now the train has been separated into two sections.

One section can still be spotted in the balcony, but the second section has been moved to the lower theater area.

Salt | Southwest Ohio | November/December 2017 | 23

Many residents have spent time in their childhood at the festival. Now, those same individuals can be spotted bringing their children to the Paramount as this time-honored tradition is all about family.

Visit pacfott.org for more information.

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Morning people The scourge of civilization

By Kay Frances

Illustration by Tessa Jennings

Salt | Southwest Ohio | November/December 2017 | 25

For as long as I can remember, I have been a Night Person. There, I said it. Society has taught us that there is something very noble about morning lovers as opposed to those that prefer the night time.

And, all of the adages favor the morning folks, “Early to bed, early to rise, makes a man healthy, wealthy and wise.” I’ll say this as delicately as I can, but Morning People are pretty sanctimonious about it. They proudly avow, “I’m a MORNING person.” Night people have to keep their preferences hidden and in the shadows. No wonder we love the night time! We can finally get a respite from all of that self-righteousness!

Morning People have hijacked the world. Before electricity, it made sense; you would rise with the sun and retire when it got dark. What was your choice? Sit there in the dark making awkward conversation with people you couldn’t even see? Well, now we have electricity! So, why couldn’t business hours be moved from 9 to 5 to say 11 to 7?

Morning People like to call you at 7 a.m. on Saturday.

“Whatcha doing? Sleeping?! Get up!”

Morning People like to set the meetings.

“Let’s meet at seven.”

Night People: “A.M.???”

The Morning People arrive at the meeting 30 minutes early. They get the best parking spaces, the best doughnut. They’re on their second cup of coffee.

We Night People come dragging in around 7:05. We still have the sheet marks on our faces. We have our excuses lined up like planes on a tarmac. “I couldn’t find a parking space …”

Conversely, I have to chuckle at the look on a Morning Person’s face when a Night Person invites them to a party.

“We’re going to get started around nine.”

Morning Person: “P.M.???”

Same shock, same dread. Different time of day. Can you see that it’s really just two sides of the same coin?

I’m convinced that these preferences are in your wiring. You simply are the way you are. Just because you choose different times for your sleeping and waking hours doesn’t make you a shiftless rack hound as Night People are often accused. No one accuses Morning People of being lazy for going to bed early. Think of all they could get done! We Night People are just getting started. Or just waking up.

The world would be pretty dull if we were all the same. We need to be more accepting of each other’s differences and quit assuming that there is only one right way to be.

But, Night People, if you want to have some fun, call a Morning Person some night around 2 a.m. And, give it right back to them.

“Hey! Whatcha doing? Sleeping??

It’s a beautiful night out there. GET UP! You going to just sleep your whole life away? You can sleep when you’re dead.”

I rest my case. And, I’ll rest my body.

At midnight. Because that’s how I roll.

26 | Salt | Southwest Ohio | November/December 2017

By Glenn Battishill Boasting popcorn, chocolate, coffee, tea and much more, Choffey’s Coffee and Confections is a onestop-shop for sweet holiday treats.

Choffey’s has resided at 17 W. Winter St. in downtown Delaware for seven years and is owned by Delaware County resident Shelly Myers.

Choffey’s keeps 32 coffees in stock at all times and the candy case is loaded with close to 30 dif-

ferent types of chocolate. Shelves of teas, popcorn and other candies adorn the walls of the cozy shop.

Myers said that from the beginning of fall all the way to Valentine’s Day, Choffey’s will have specialty drinks for each upcoming holiday, including a new mulled cider for this holiday season.

“We’ll do some fun espresso drinks and then caramel apple smoothies,” Myers said. “Then we’ll get to the eggnog season, which will be fun.”

Choffey’s is also one of only five retail locations for Marie’s Candies, the Ohio company specializing in boxed chocolates. Marie’s is based in West Liberty, a village in southern Logan County.

“When we were putting Choffey’s together, we tried to stay with Ohio businesses and source more local, if possible,” Myers said. “We were introduced to Marie’s, which is a small family business with a great history of fine candy.”

Illustration by Tessa Jennings

Myers said Choffey’s also carries natural milk from Snowville Creamery, located in Pomeroy, Ohio, a village nestled along the banks of the Ohio River in Meigs County. Myers said she was very excited to work with another small Ohio business.

Myers said one of her favorite things about the holiday season is people shopping at Choffey’s for gifts.

“For me, it’s the people that come in and helping them find what’s going to put a smile on the person who is going to be receiving that gift,” Myers said. “Candy puts smiles on everybody’s face.”

“It’s a store where friends come for fellowship.”

— Tobe Riedel, regular Choffey’s customer

17 W. Winter St., Delaware, OH 43015 740-417-9406 choffeys@gmail.com choffeys.com Open 7 a.m. to 6 p.m.

Monday through Thursday; 7 a.m. to 8 p.m. Friday; and 8 a.m. to 5 p.m. Saturday

Photos by D. Anthony Botkin

Salt | Southwest Ohio | November/December 2017 | 27

Myers said people come to Choffey’s for the warm atmosphere and for the greeting they receive after walking through the door.

“Plus, a sample of chocolate never hurts anyone,” Myers laughed. “We’re here to serve our community, that’s the most important thing. We are here to serve whatever people are looking for.”

Tobe Riedel, a friend of Myers and frequent visitor, said he used to live in Delaware, but has since moved to Westerville. That hasn’t stopped him from making regular trips to Choffey’s.

“I still come back two or three times a week,” Riedel said. “It’s a family owned business, a variety store you might say. Just good people.”

Riedel said Choffey’s is a gathering place for many different groups of people.

“It’s a store where friends come for fellowship,” Riedel said. “Kids from Ohio Wesleyan University come here for Bible studies. Three-thirty or 4 o’clock in the afternoon and this table will be full of friends.”

CHOFFEY’S COFFEE AND CONFECTIONS

Christmas at the

28 | Salt | Southwest Ohio | November/December 2017

Homestead

“The fireplaces are lit, there’s hearth cooking going on and there’s bread being baked in the indoor bread oven.

There’s very often some sort of soup bubbling away in a kettle.”

— Gary Wetherill, president of the Swiss Community Historical Society

Christmas at the Homestead

Photos courtesy of Swiss Community Historical Society

2-7 p.m. Dec. 2 Schumacher Swiss Homestead, 8350 Bixel Road, Bluffton Admission is free.

Donations are accepted.

An intimate start to the holiday season

By Merri Hanjora

cooking going on and there’s bread being baked in the indoor bread oven.

There’s very often some sort of soup bubbling away in a kettle.”

The historical society sets up chairs in the parlor so guests can sit and listen to the music.

Guests are treated to refreshments, generally homemade cookies, that volunteers provide along with something to drink.

“If people want to come later in the evening, then the house is lit by candlelight. The house is electrified as it had been, but the lights that are there are there to simulate candles, so they are a very low wattage and there are usually candles in all the windows. Candles will be on some of the tables that are burning,” said Wetherill.

The historical society provides a fun,

time-period, activity in the basement of the house.

“In the cellar at the house the children — well, anybody who wants to — can hand-dip a candle to take home. That’s a super popular thing for the kids. We have a method I learned at another historical site that’s relatively safe for kids to dip candles. Some children go out of there with some interesting shaped candles,” said Wetherill.

The house is full of photo opportunities for any family. Wetherill suggests bringing a camera and snapping away.

The open house includes the workshop as well, where guests will see period tools such as a foot treadle lathe and a Schnitzelbonk, which is a shaving horse.

“This open house is a thank you to the community for their support,” said Wetherill.

Salt | Southwest Ohio | November/December 2017 | 29

Start your season with the Swiss Community Historical Society Christmas open house, Christmas at the Homestead.

“It’s a really pleasant, quiet, peaceful way to start your holiday,” said Gary Wetherill, president of the Swiss Community Historical Society.

Guests are invited to the refurbished 1843 homestead decorated for Christmas by six volunteers that spend at least three days decorating the house.

The decorations are all natural decorations.

“At best, if we do a tree at all, it will be a small tabletop tree, which was the tradition in the mid 1800s.

They didn’t necessarily have the big, huge Christmas trees,” said Wetherill.

The ambiance and Christmas spirit can be found in the intimate setting.

“We have period music in the parlor. We have a dulcimer group that plays and the local high school string group comes and plays and there are other guitarists,” said Wetherill. “The fireplaces are lit, there’s hearth

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My favorite holiday memories We asked Salt readers to tell us about their most cherished memory of the holiday season.

Here’s what they shared.

Joan Sharron, of Powell

Jeannie Doyle Schleich, of Washington Court House

FAMILY

I remember the innocent excitement of the Christmas Season. All the preparation and shopping that seemed so exciting as a kid (which doesn’t seem so exciting anymore).

I can honestly say it was the magic of the Christmas season, the love of family and the pure innocence of my childhood that I remember the most.

Salt | Southwest Ohio | November/December 2017 | 31

My husband was in the Air Force when we married, in 1960. My wedding ring was purchased at a pawn shop because he couldn’t afford anything more expensive.

When it broke about six years later, he bought me a silver band from the Base Exchange. We had four babies at that time, and he was still in the Air Force, a 20-year veteran. In 2005, he bought me another diamond ring, from the jewelry store this time. He got down on his knee when he gave it to me.

I cried. We’ve been married 57 years.

Kim Knauff, of Wilmington

Just being able to be with all the family at once sharing laughs and memories of holidays past. So many families are divided these days, whether it’s because of relocation of jobs, divorce or other reasons.

Nalynn Hall-Williams, of Washington Court House

I got married at 18 and moved to Idaho with my husband who was in the military at the time, so wasn’t home with my parents during Christmas. Moved back 15 years later, had Christmas at my house and made stockings for everyone that came for Christmas.

My mom and dad were there and I gave them their stockings, and my dad was like a little kid at Christmas. He said he never had a stocking. He cried. We all cried it was so sad.

He wanted to take the stocking with him. I told him he had to leave it so we could fill it every year and we did. He’s been gone now for 15 years and every year we still talk about this. Miss him so much.

Dad

32 | Salt | Southwest Ohio | November/December 2017

Patty Long-Bowers, of West Jefferson

My husband and I got married in 1971 over Christmas break. I was a senior in high school and he worked full time at a garage. We didn’t have two nickels to rub together. So, for Christmas, Don got me a puppy. He had some money stuck back so this puppy was really for both of us. We named the puppy Josh. He was a good dog. He picked up that I couldn’t hear well and let me know when the phone rang, etc.

A few years later, we had our son and Josh was very protective of him. If he cried, he’d let me know. We had Josh for nine years and he went to doggie heaven.

Furever in our hearts

Naly

nn

Harrison Gallaugher, of Hillsboro

Mine would be my family coming together and sitting around the table eating the homemade fudge my grandma prepared and playing a board game.

Family

The best gift wrapped in love

Kayli Nguyen, of Mount Sterling

Every Thanksgiving, my dad, brother, our Uncle Jay and I all go down to Chillicothe for their annual pheasant hunt. It’s been a tradition for years for Dad and Jay, but only a family tradition for us for six years. I look forward to this every year with my family.

Kathy Chandler, of Somerset, Kentucky

In 1955, when I was 13 years old, my mother said that I was going to be getting “a very expensive gift and they weren’t sure where they would put it.”

I naturally assumed that I was going to get the horse that I always wanted.

Christmas morning couldn’t come fast enough and I rushed downstairs, expecting to find a picture of my dream gift, the key to a boarding facility, SOMETHING that would tell me that I had my horse.

The “expensive gift ” that she and my father didn’t know where to put turned out to be a set of Encyclopedia Britannicas. I think that they were disappointed that I was not more excited.

Ludene Fansler Flerchinger, of Rosewood

Our church youth group would pick a cold, usually snowy night and go Christmas caroling. You could see people all up and down the street looking out their curtains. They all looked forward to this night and couldn’t wait until we got to their house.

When we arrived, they all opened their doors and some even invited us inside. They would offer us hot chocolate with the big marshmallows and cookies. There was singing, visiting and laughter. Not only did we get to spread the excitement of Christ’s coming, but we also got to visit with all of our neighbors. This was one of the joys of living in a small town in a more friendly and giving and safe time.

Salt | Southwest Ohio | November/December 2017 | 33

I love the holiday season when family gets together at my grandparents’ house in Adams County. My aunt and uncle bought the farm, but they live in Greene County, which we all drive several hours, but it keeps the family together. Such good memories.

Lesley Lightner, of Hillsboro

Amy Joy Booth, of Washington Court House

Visiting my maternal grandparents in Chillicothe, when I was younger and seeing all my extended family. I grew up in Beaver, Ohio, and now live in Washington Court House, so we have always had a bit of a drive to see family.

Sometimes my older cousins from out of state would be there and we would play in the snow (which they didn’t have growing up in Florida or any of the other places their stepdad was stationed) or playing Scrabble or 500 Rum (cards) or something simpler with my brother and younger cousins.

We would eat old-fashioned candies that Grandpa got at a local mom and pop store or eat cookies or desserts Grandma made, and laugh and spend time together after dinner that everyone always out-did themselves preparing.

It was one time out of the year that things seemed magical. My grandparents would play old Christmas songs by Perry Como or Bing Crosby, among others. It always seemed like home.

Now, I don’t see most of them or they are no longer with us, but I have the memories of so many good times. I really miss that and wish my kids could know my family the way I did.

Nicki Mick, of Washington Court House

It definitely was that silver tinsel tree with the vintage color wheel rotating light shining on it that turned the silver to green, red, blue and orange! As a little girl I could sit and watch that for hours!

FAMILY Is a gift that lasts forever

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I remember Christmas shopping with my sister at G.C. Murphy on Court Street. We were young and only had a few dollars to buy gifts for Mother and Daddy. We searched for the perfect gift. I remember finding a corsage for Mom that was made of styrofoam and looked like snow with a glittery gold ribbon. I thought it was beautiful.

The best part of that Christmas was that even if it wasn’t beautiful, she wore it to church on her winter coat. Christmas was always special and I learned then that it was love and family that matters, not the gift.

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Profile Front Porch Profile offers a personal glimpse into the lives of notable people in our communities

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Free Store Director, The Well at Sunnyside, Washington Court House What’s your favorite holiday?

Christmas! I love it because it is the birth of Jesus, that is my main reason, but also because it brings out the best in everybody.

What’s a book you recommend to read?

“Embraced by the Light” by Betty J. Eadie. It’s about a woman who died and went to heaven and God showed her all about life. Babies choose their parents before they are born. I read that book in one day. I’m telling you, I believe in what she wrote 100 percent.

Do you have a favorite social media platform?

Facebook. That’s mostly because I pray for people. I get prayer requests daily. I pray for people with cancer, sickness, for people getting new jobs and for people when they have lost a loved one. I got a prayer request today for someone’s child who is being bullied.

Where do you take visitors when they’re in town?

We usually just hang out at my house but we do go to eat at Willow or Rusty Keg.

New vacation spot every time or same vacation spot? Why? New. Love trying new vacation spots. We did go to Destin, Florida, for two years in a row and I plan to retire there when I get to that stage of my life. The white sand at the beaches in Destin is beautiful.

Is there a dish you’re known for making?

Baked tenderloin, new potatoes and green beans. Desserts would be my famous chocolate chip cookies. — See page 14

What do you love most about your community?

How we always come together to support each other in times of need. I love how this community shows up and comes out to help people.

Let’s talk about getting you Let’s talk about getting you more more fromfrom Medicare.

Medicare. sales agent today.

Agent Sandy Bartels Talk with your local licensed Humana Agent Sandy Bartels 374-6161 sales(513) agent today.

711) (513) 374-6161 Agent (TTY: Sandy Bartels (513) 374-6161 9 a.m.

5 p.m., Monday - Friday (TTY:to711) (TTY: 711) 9 a.m.sbartels2@humana.com to9 5 p.m., Friday Monday - Friday a.m.Monday to 5 -p.m., www.humana.com/sbartels sbartels2@humana.com sbartels2@humana.com www.humana.com/sbartels

*No obligation to enroll.

Humana is a Medicare Advantage HMO, PPO and PFFS organization and a stand-alone prescription drug plan with a Medicare contract. Enrollment in any Humana plan depends on contract renewal. This information is available for free in other languages. Please contact a licensed Humana sales agent at 855-791-4087 (TTY: 711), 8 a.m. – 8 p.m., Monday – Friday. English: ATTENTION: If you do not speak English, language assistance services, free of charge, are available to you.

Call 855-791-4087 (TTY: 711), 8 a.m. – 8 p.m., Monday – Friday. Y0040_GHHHXDEEN17 Accepted

*No obligation to enroll.

Humana is a Medicare Advantage HMO, PPO and PFFS organization and a stand-alone prescription drug plan with a Medicare contract. Enrollment in any Humana plan depends on contract renewal. This information is *No obligation to enroll. available for free in other languages. Please contact a licensed Humana sales agent at 855-791-4087 (TTY:Advantage 711), 8 a.m. – 8 p.m., Monday – Friday.

Humana is a Medicare HMO, PPO and

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www.humana.com/sbartels

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Let’s talk getting you Talk with yourabout local licensed Humana sales agent today.

Talk with your local licensed Humana more from Medicare.

PFFS organization and a

38 | Salt | Southwest Ohio | November/December 2017

And one more thought...

“What good is the warmth of summer, without the cold of winter to give it sweetness.”

— John Steinbeck Photo by Lora Abernathy

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40 | Salt | Southwest Ohio | November/December 2017

OH-70004979