Ally's Boho Living Magazine --The Holiday Issue November 2018 by VRAI Magazine

allyâ&#x20AC;&#x2122;s Discover the Spirit of Bohemian Style November 2018

Off the Beaten Path

the holiday issue

exclusive recipes

A Colorado Getaway Set your Holiday Table like a Boho Pro

Foodie Gift Guide for all Budgets 1

TREASURES For some, the HOLIDAY EXCITEMENT starts with the finest shopping in Mississippi...boutiques, antiques and oneof-a kinds including the Mississippi Craft Center. Delight in the treasures, indulge in the tastes and enjoy the experience. Wrap It in Ridgeland... Inside + Out.

800-468-6078 2 Allyâ&#x20AC;&#x2122;s Boho Living

stay connected with ally #allysboholiving

Wanted: Serious Coffee Drinkers

From the beautiful shores of Camden, Maine, discover the genuine flavor of small-batch, roasted coffee beans from Coffee on the Porch. Choose from a variety of artisan, signature roasts to enjoy while gathering with family and friends this holiday season. Learn more at coffeeontheporchme.com

ÂŠ 2018 Coffee on the Porch

4 Allyâ&#x20AC;&#x2122;s Boho Living

discover more at allyâ&#x20AC;&#x2122;s kitchen the spirit of bohemian style

click the image to see the video

6 Allyâ&#x20AC;&#x2122;s Boho Living

Discover global flavors

without leaving your kitchen! This is your chance to experience some of Ally Phillipsâ&#x20AC;&#x2122;s favorite recipes from around the globe in this truly unique cookbook. Full of cultural background and delicious recipes, this cookbook is guaranteed to turn your ordinary meals into memorable masterpieces. Order your copy here.

table of contents In Every Issue 10

Ally’s Letter

Editor’s Letter

Special Contributors

Ally’s Calendar of Events

Tales from the Appalachian Mountains

124

Dear Ally

Feature: Boho Home 84

Holiday Inspired Table Settings

Feature: Boho Travel 94

Off-the-Beaten Path

102

Vail Village, Colorado

Also In This Issue 20

Ally’s Holiday Gift Guide

110

Holiday Recipes from Ally’s Foodie Friends

116

Holiday De-Stressors

8 Ally’s Boho Living

Feature: Boho Recipes 34

Lemon Rosemary Pineapple Chicken

Apple Pineapple Deep Dish Pie

â&#x20AC;&#x2DC;Tis the Season Power Salad

Banana Coconut Cream Pan Cake

Brioche Waffle Sriracha Cucumber Crispers

Boho Croque Madame Breakfast Sandwich

Cranberry Power Energy Smoothie

Sweet Coconut Bread Pudding and Whipped Creme Liquer Cherry Sauce

Creamy Lemon Custard Strawberry Pie

Holiday Crepes (Breakfast, Brunch or Lunch)

One Skillet Lamb Loin Chop Dinner

Honey Ginger Sesame Salmon

French Vanilla Pudding & Pearl Sugar Waffles

Cumin Cayenne Zucchini

Healing Garlic Ginger Chicken Soup

Bohemian Caprese Salad

66 Roasted Baby Harissa Potatoes and Blistered Cherry Tomatoes 68

Rhubarb Strawberry Country Dumpling Cobbler

Oven Roasted Parmesan Cauliflower

Morning Glory Banana Bread

Kale Walnut Mini Quiche

Broiled Oyster, Southern Greens and Bacon Crumbles

Watermelon Elderflower Cordial Salad

Creole Pineapple Shrimp Skewers

xx 9

10 Allyâ&#x20AC;&#x2122;s Boho Living

ally

a letter from

Having the incredible opportunity to come into your homes during the holiday season is truly an honor for me. I was absolutely thrilled when Danny, Editor of VRAI Magazine, said, ‘Ally, I want us to do an Ally’s Boho Living Holiday 2018 edition!’ To be able to share with you some of my memories from holidays growing up in West Virginia, pick out some great gift ideas, give some tips on not wearing yourself out and also to create new recipes that will grace our table during this eventful time of the year is like hanging out with you in your own kitchen! I know full well that the holiday season isn’t all that it’s cracked out to be for some folks. It’s a time of immense stress, maybe dredging up old family emotions and memories, possibly spending it alone, buying too much and racking up credit card debt, trying to keep up with social activities, obsessing over what to wear to what party, maybe not having any invites to parties and events and feeling left out and blue, and other issues that can make it a dreaded time of the year. Believe me, there have been holidays over the decades when I’ve experienced all of these aforementioned things. And when this happens, you can’t wait for the season to be over and life to get back to normal. No more of the Norman Rockwell images, ‘It’s a Wonderful Life’ movie bliss and all the hogwash! Probably the most difficult part of creating the content for this magazine was writing the story in ‘Tales from Appalachia’—yes, it was hard to dredge up those memories as a kid and when I look back, were kind of sad. But, as a little girl, I didn’t know it. All I saw was the magic of the holiday season—the lights, sparkle, glitter, glimmer and happiness. And, that’s where we all need to be during this time of the year. Back in your kid mind—playful and believing that fairy tales do come true. Whatever you’ll be doing, traveling, staying at home, spending it with friends, hanging out with family, making new traditions and more, what’s most important is that you take care of yourself and make this a time that brings you pleasure and joy. These pleasures and joys can be as simple as a cup of hot tea or glass of your favorite wine, then propping your feet up and breathing. Maybe it’s a massage, catching a movie at the theater, hanging out at the bookstore and drinking a latte. Just make sure you don’t forget that it’s ok to spoil yourself. Sending you immense love, hugs and warm wishes for making your holiday season all you want it to be. No one can do it but you.

Photo credit: Jacqueline Pettie

editor’s letter When great minds come together you never know what’s going to happen. That’s exactly the situation this past summer when I had the pleasure of working with Ally in her home in preparation for our new holiday issue. Together with my photographer Audrey, we headed out west for four non-stop days of work to pull together the bulk of the content for this holiday issue. Armed with my spreadsheet of things we had to accomplish, I was ready to go. But something happened along the way. We worked hard from sunrise to bedtime, broke bread together, explored the surrounding areas, from popular destinations to places off-the-beaten path, and through it all, became more than just friends and colleagues, but family. That wasn’t on my spreadsheet—I double checked. When you’re working together non-stop, it becomes more than just work. It was also fun. There was laughter through the collaborations. It was pulling all our talents and ideas together. It was letting the moment(s) happen and creating something wonderful. We were so busy in fact that as I look back to our time together, I realize that as a group, we only had very few pictures together. And you know what, despite not having many pictures at all, I clearly remember our time together. How can I forget Ally taking this city boy on a hike through stunning mountain scenery? How can I forget exploring unique shops in Minturn, CO and discovering posh Vail Village? How can I forget wonderful dinners, conversations and stories we shared to wind down each day? And I have to mention the corn bread -- THE best I have ever tasted in my entire life. Don’t get me started! So at the end of those four days together, what you see in this holiday issue is all the hard work, the laughter, the discoveries and so much more from our combined efforts. Thank you to our photographer Audrey for capturing it all—well not all the silly moments, but enough to hopefully inspire you. And as for Ally, I’ve always thought of her as a dynamo and it’s next to impossible to keep up with her. I don’t know how she does it because all I can say is that she is truly AMAZING! She is so genuine, so talented and an inspiration to us all. I hope we’ve captured her boho essence in this issue to help inspire you for the holidays. Wishing you and yours a wonderful holiday season! All my best,

Danny de la Cruz Editor 12 Ally’s Boho Living

special contributors Volume 2 / Number 1 Editor Danny de la Cruz Co-Editor and Photographer Ally Phillips Creative Director MJ Cadiz Contributing Photographer

Adam J. Holland Adam is a husband, dad, cook and great American author wannabe. Learn more at his website, The Unorthodox Epicure.

Audrey de la Cruz Contact Us Ally’s Boho Living c/o VRAI Magazine LLC P.O. Box 62 Techny, IL 60082 General Inquiries editor@vraimagazine.com Advertising Inquiries advertising@vraimagazine.com Ally’s Boho Living is a lifestyle digital publication published by VRAI Magazine LLC. © VRAI Magazine LLC. No part of this publication may be reproduced, distributed or transmitted in any form or by any means including photocopying, recording or other electronic methods without the prior written permission of the publisher, except in the case of brief quotations embodied in digital and print reviews.

Jacqueline Pettie Jacqueline was born in Myrtle Beach, SC, grew up with camera and is forever a nature lady. See more of her photography on her website.

Photo credit: Jacqueline Pettie

mark your calendars...

...and join Ally at t hese upcoming events

14 Allyâ&#x20AC;&#x2122;s Boho Living

December 2018

January 2019

March 2019

December 5 Fine Cooking Magazine Facebook Live Holiday Show

January 1

March 29 - April 7 True Aussie Beef & Lamb

Rose Parade / Dole Packaged Foods Pasadena, CA The celebration continues into the New Year with Ally at the Rose Parade ‘Live on Green’ Event.

Sydney, Australia and surrounding farm areas US Chef / Influencer Delegation 2019 Sponsored by Meat & Livestock Association of Australia (MLA) True Aussie Beef & Lamb

December 29 and 31 Live on Green Event, Dole Packaged Foods and Guest Celebrity Chef Pasadena, CA As you wrap up the year, catch Ally at the 2019 Rose Parade ‘Live on Green’ Event.

Tales from the 16 Allyâ&#x20AC;&#x2122;s Boho Living

Mountains 17

Christmas Day at Grandma’s House: the Queen Bee

She was the Queen Bee of her tribe, and it was never more evident than on Christmas morning. Alice Emma Cook donned her finest frock adorned with her distinctive faux crystal AEC monogram pin. The blueish hue of her hair revealed that she had prepared carefully for the occasion at Julia’s Beauty Parlor. Even as she sat in her plush, antique-cut, velvet upholstered chair amidst a waist-high stack of gifts and clusters of conversation, Grandma Cook was the center of everything. While her world centered on her family all the time, on Christmas Day, it was particularly more remarkable. Her adoring 11 children—nine of them married—would gather in a single living room alongside adoring friends and other family.

Mind you, our tree was hardly the image of something on display at Macy’s. Rather, it was usually asymmetrical and sometimes scraggly, the Charlie Brown type.

My Dad’s side of the family was forever in our lives since we lived just right around the corner. Mom’s family, immigrants from Croatia, lived in Wisconsin. With four kids and very little money, Mom could not travel long distances to spend our holidays with them. By the time I was five, my grandparents (on my Mom’s side) had passed, so I have no holiday memories, or few memories at all, of them in person, only sporadic and lively Croatian phone conversations Mom would have with her parents.

Avis Avenue Christmas Christmas for me officially started after Thanksgiving. The preparation, anticipation and exhilaration of what was coming made every day sparkle. Besides praying for a huge snowfall, the next best thing about Christmas was getting out of school for over two weeks and then putting up the tree. Most everything in our lives was natural and our Christmas tree was no different. We didn’t go to a tree farm or big box store (there were none of these in our little town) to get our tree. When Dad was alive, we’d all traipse into the mountains. He carried a hand saw and axe that he used after we did our job of choosing the best tree In our neck of the woods, Southern West Virginia, where there were different kinds of evergreens—cedar, hemlock, pitch pine, red pine, Virginia pine and white pine, to name a few. Despite all the varieties to choose from, we always managed to pick out the best tree on the mountainside. Mind you, our tree was hardly the image of something on display at Macy’s. Rather, it was usually asymmetrical and sometimes scraggly, the Charlie Brown type. Still, it was a thing of beauty

18 Ally’s Boho Living

once decorated with the hodgepodge of mostly homemade ornaments that Mom had collected over the years. Maybe there was stuff that we girls had crafted in our elementary school days and even a handful of adornments that Mom herself made. As for the lights? Well, they were always the multi-colored bigger bulbs. I remember longing for those white twinkle lights. The one thing that never changed on our Christmas tree were the bendable small elves, each head made of rubber with pointy ears and different facial expressions. In reality, they were kind of scary looking with those expressions, but I never said anything to Mom. She had probably bought these special little elves years before at the five and dime. Knowing her, she most likely put them on layaway, paying for them over the months before they first appeared on our tree.

Even as she sat in her plush, antique-cut, velvet upholstered chair amidst a waist- high stack of gifts and clusters of conversation, Grandma Cook was the center of everything.

Dressed in our hand-me-down clothes, gloves, hats, mittens, and coats, we kids would help Dad drag the tree back to the house where he’d rig up some kind of base so it wouldn’t topple over. Then into the house it would go. The small living room, already crammed with chairs, tables and a sofa, was pretty much overwhelmed by the temporary greenery and we were happy all the same. Always for me and my three siblings, particularly as young kids, it was a time of getting up at the crack of dawn. No, actually before dawn, usually three to four in the morning. Squealing and screaming when we’d see what was there, it’s funny what sticks in a person’s mind long after growing up. Never did I think that we lacked for anything as a kid. It was only when I became a teenager did I realized that there was a big world out there, and it was full of more.

Christmas Day Feasting Chatter and excitement mounted in anticipation of the Christmas Day feast at Grandma Cook’s house. What seemed to be a huge house was swarming with comers and goers, from early morning until almost noon. Most were within a few hours driving distance of Grandma’s, while a few of the family came earlier and captured the one bedroom left over for a guest. Since we lived right around the corner, our arrival came after our morning of excitement from the few gifts Santa left for us. Our celebration actually began each Christmas Eve when we four kids would each choose a chair or table—our own designated spots— so that Santa would know exactly where to leave the nice shiny new doll, blocks or bicycle. Though we often stayed awake until four in the morning to catch a glimpse of the man in the red suit, the crack of Christmas dawn saw us raring to go. Mom and, in my younger years, Dad, didn’t have nearly the get-up-and-go after spending the previous day (and night) trying to outlast us children. Yet they still managed to make it through the commotion of Christmas morning with enough energy to wrangle us and clean us up for our annual trek to Grandma Cook’s. continued on page 128

ally’s

Holiday Gift Guide For the holiday season, we’ve pulled together kitchen products that we love here at Ally’s Kitchen, for the home cook or foodie on your holiday shopping list. These products won’t break the bank and are perfect for cooking, prepping or serving your next holiday meal. Happy holiday gift giving!

20 Ally’s Boho Living

Some of the links in our holiday gift guide are “affiliate links.” This means if you click on the link and purchase the item, Ally’s Kitchen (www.allyskitchen.com) will receive an affiliate commission.

RSVP International White Marble Cheese Slicer What I love about this polished, white-marble cheese slicer is that it’s small and can be used for just one person or a few. At only the size of a large index card, 8” x 5”, it fits in lots of places. Sometimes it’s nice when you’re home alone to pamper yourself, and putting your cheese on this beautiful marble helps keep it cool. Refrigerate it prior to using to chill! The stainless-steel wire cuts perfect cheese whether hard or soft. And, there are rubber feet on the base to keep it from moving around. 22 Ally’s Boho Living

Oxo Good Grip Mandoline Slicer I have two mandoline slicers. One bigger and fancier and one for quick, easy jobs. And, this is the go to mandoline slicer I use for small jobs and quick work. Handheld, this mandoline slicer has a soft knob that simply adjusts to the slice thickness you desire. Then simply slice the food over the stainless steel blade for perfect slices! Always be careful and pay attention to what youâ&#x20AC;&#x2122;re doing, and donâ&#x20AC;&#x2122;t take something down to the nub!

L e C r e u s e t C o o l To o l For all those cast iron skillets and hot pots and pans, this ‘Cool Tool’ handy silicone sleeve from Le Creuset comes in designer colors and securely fits on handles letting you safely move hot cookware. It’s flexible, dishwasher safe and the size is 5-1/5” x 2” x 2 “. Love my turquoise sleeve!

24 Ally’s Boho Living

P r e p w o r k s To n g All tongs are not created equal! And, here’s why I love these tongs. There’s a side lock that’s easy to manipulate with your thumb if you need to go between the two expansion modes. And, when they’re locked, they’re locked. They don’t flip open when you think they’re locked and jump off the counter. There’s both rubber and grooved teeth in and around the tips making it super grasping. They work well. Real well!

Tr u d e a u M a i s o n A l l - P u r p o s e G r i p Alrighty, this grip does three things. It’s perfect for grabbing hot handles on casserole dishes, cookie sheet pans and more. It can be used as a funnel and finally as a grip to open tight lids. Plus, it’s pretty in the turquoise color. Secure and non-slip, you’ll be using it for a lot of things.

26 Ally’s Boho Living

RSVP International Scrubber These skrubby cloths are colorful and practical. Whether you’re cleaning big or small pots and pans, they’re flat, unobtrusive, look cute in your kitchen sink and do the job they’re supposed to do. And, even more important, they’re made from recycled cotton material with nylon coating, so they’re eco-friendly. Make a fashion statement and go green. Perfect for not only the kitchen, but other places like your bathroom. But note, they’re not recommended on non-stick cookware!

I s l a n d B a m b o o Wo o d e n S p o o n s Kitchen wooden spoons on the next level. Yes, these are not only functional but they’re pretty and make cooking more fun! Made of bamboo and layers of food safe, colored material, you’re making a statement in your kitchen! 28 Ally’s Boho Living

F l e t c h e r â&#x20AC;&#x2122;s M i l l P e p p e r G r i n d e r Everyone needs at least one pepper mill grinder, and this small one, thatâ&#x20AC;&#x2122;s quite fashionable in red, is made in the USA and grinds perfectly. Take it fr

s e p i c e R y a d i l o h

fro m hen c t i k s ’ y l l a

30 Ally’s Boho Living

entrees desserts side dishes breakfast / brunch salads / soups / apps Watch a behind-the-scenes video, click play 31

from ally’s kitchen

32 Ally’s Boho Living

and

lemon rosemary pineapple chicken sponsored by

34 Allyâ&#x20AC;&#x2122;s Boho Living

Lemon Rosemary Pineapple Chicken Serves: 8+

Ingredients

Instructions

1 bag (16 oz.) frozen DOLE® Tropical Gold® Pineapple Chunks, previously frozen and slightly thawed

1. Preheat oven to 400° F.

2 tsp. Mango Habanero Seasoning, Organic WalMart Great Value brand 4-5 lb. whole chicken 2 tsp. sea salt 1 ½ Tbl. Mrs. Dash No Salt Original Blend Seasoning Mixture 1 large lemon, cut into 6-8 round slices 6 garlic cloves, peeled and smashed 6 Tbl. butter, unsalted, firm, cut into 8-10 pieces, divided 2 cups coconut milk 1 cup chicken stock 3 Tbl. fresh rosemary, chopped finely five to six sprigs, divided 1 bag (16 oz.) frozen DOLE® Whole Cranberries, thawed at room temperature for garnish

2. Have eight to ten 8” skewers (previously soaked in water). Put the DOLE Pineapple Chunks in a mixing bowl. Coat lightly with cooking spray and add the Mango Habanero Seasoning mixture. Toss and blend. Thread five to seven DOLE Pineapple Chunks on each skewer. Place on a parchment paper covered cookie sheet. Set aside. 3. Rinse and pat day the chicken. Coat both sides with salt. Be sure to wash your hands often after handling the chicken. Mix the salt and Mrs. Dash mixture together. Put half into the cavity of the chicken along with half the lemon slices, three smashed garlic cloves, half the butter and half the fresh chopped rosemary. 4. Coat the outside of the chicken with cooking spray. Sprinkle on the entire chicken the remaining salt/Mrs. Dash mixture.

5. Use a large roasting pan (with a lid or use double foil to cover). Put the bird in the pan. Add the coconut milk and chicken stock around the chicken. Sprinkle on the remaining chopped rosemary. 6. Cover tightly with a lid or doubled foil. Roast in a preheated 400° F oven for about 2 ½ hours. Finished internal temperature should be 165° F. 7. Remove foil and/or lid. Scoop broth on the top of the chicken. 8. Turn oven to broil and brown outside of chicken to golden brown, about five minutes. Chicken should be about 10-12” from broiler. Remove to a cooling rack. 9. Leave oven on broil. Place seasoned DOLE Pineapple Chunks skewers under the broiler (about 10-12” from broiler) for about six to eight minutes. 10. Serve roasted bird on a large festive platter with your favorite veggie sides, the broiled DOLE Pineapple Chunks and thawed DOLE Whole Cranberries.

apple pineapple deep dish pie sponsored by

36 Allyâ&#x20AC;&#x2122;s Boho Living

Apple Pineapple Deep Dish Pie Makes One Springform Bundt Pan

Ingredients

Instructions

1 Tbl. Crisco, solid

1. Preheat oven to 350° F.

3 (3 x 9”) strips puff pastry, thawed and somewhat room temperature

2. Grease the springform pan with the Crisco and dust with onetablespoon of flour. Set aside.

4 cups unpeeled crisp apples, medium dice 1 (20 oz.) can DOLE Pineapple Chunks, drained ®

½ cup + 1 Tbl. ginger preserves, divided ½ cup + 1 Tbl. all-purpose flour, divided 1 egg ½ cup heavy cream 6 pieces bacon, fried and crumbled

3. Cut one puff pastry strip in half lengthwise. Put the strips around the inside perimeter of the Bundt pan and gently join/press together making an outer ‘crust’. 4. In a medium mixing bowl, combine the apples, DOLE Pineapple Chunks, one-half cup of the ginger preserves and toss/blend well. Sift one-half cup of flour on the mixture. Toss/ blend and put into the bundt pan.

5. Whisk together the egg and cream, then pour on the mixture. 6. Cut the remaining two pieces of puff pastry into three long strips each. Place on top the pie and weave three pieces in one direction and three pieces in the opposite direction making a crisscross. 7. Place the baking pan on a cookie sheet. Bake in a preheated 350° Foven for about 55-60 minutes. Remove to a cooling rack. Remove the springform bundt. 8. While the bacon crumbles are warm, blend with one tablespoon of the ginger preserves. Serve as garnish on sliced pie pieces.

'tis the season power salad 38 Allyâ&#x20AC;&#x2122;s Boho Living

‘Tis the Season Power Salad Serves: 2

Ingredients

Instructions

4 cups arugula, packed

1. Arrange on each plate two cups of arugula, one-half cup of cabbage, 4 to 5 beets, one-half of the tomato, onefourth cup each of pistachios, the dried fruit, two slices each of goat cheese and one heaping scoop of ricotta.

1 cup purple cabbage, packed thinly sliced 2 beets, medium size, peeled and stewed until tender, then sliced in 4-5 rounds each 1 heirloom tomato ½ cup salted pistachios 2-4 pieces dried fruit, kiwi, mango, apricot, etc. 4 slices goat cheese, thin, about ¼” thick each 2 Tbl. ricotta cheese, heaping, use small spring scoop

2. Whisk together in a small bowl, the olive oil, lemon juice, balsamic, herbs, salt and pepper. Drizzle equal amounts on the arugula, cabbage and tomatoes. Salt and pepper to taste when serving.

DRESSING 1/3 extra virgin olive oil ½ lemon, juice only 1 Tbl. balsamic vinegar 1 tsp. dried Italian herbs ½ tsp. sea salt ½ tsp. pepper

Banana Coconut Cream Pan Cake Makes one 8” x 12” baking pan

ban Ingredients

Instructions

CRUST:

1. Preheat oven to 325° F.

2 ½ cups graham crackers, crushed finely

2. In a medium mixing bowl, combine the graham crackers, almonds and butter. Blend well. Put into the baking pan and pat down well. Bake for 5 minutes in the preheated 325° F oven. Remove and cool completely.

1 cup sliced almonds, crushed finely 6 Tbl. butter, melted FILLING: 1 cup cottage cheese, small curd, 4% 8 oz. whipped cream cheese, slightly room temperature 2 large bananas, mashed 2/3 cup sweetened coconut, shredded ¼ cup sugar 3 organic eggs 1 tsp. vanilla 3 Tbl. flour, all-purpose

3. In a large mixing bowl, combine the cottage cheese, whipped cream and bananas. Blend with a hand mixer, about medium speed, working into a somewhat smooth mixture. Add the coconut, sugar, eggs, vanilla and flour. Blend another about minute with the hand mixer. 4. Pour into the cooled baking pan (with crust). Bake in a preheated 325° F oven about 50-53 minutes or until a toothpick comes clean from the center. 5. Remove to a cooling rack. 6. Option: Slice and serve with a variety of fruit toppings (fresh or previously frozen), Greek yogurt dollop (plain yogurt with a drizzle of honey or lemon yogurt) and chopped fresh mint.

40 Ally’s Boho Living

nana coconut cream pan cake

Brioche Waffle Sriracha Cucumber Crispers Makes: 20 crispers

Ingredients

Instructions

¼ cup mayonnaise

1. In a small bowl, combine the mayonnaise, yogurt and sriracha. Blend well. Put in refrigerator until ready to serve.

3 Tbl. Greek yogurt, plain 2 tsp. sriracha 3 tsp. Kirkland Organic No-Salt Seasoning, divided (or substitute an Italian seasoning mix or a NoSalt Mrs. Dash seasoning) 1/2 cup extra virgin olive oil + 3 Tbl., divided 3 small cucumbers, tender skins, washed, dried and sliced thinly on mandolin ¼ tsp. sea salt ½ tsp. coarse ground pepper 4 slices brioche bread, can substitute sweet Hawaiian or thick Texas toast, crusts cut off ½ cup roasted red peppers, diced

2. Combine one-half cup olive oil and the no salt seasoning mixture in a bowl and blend well. Set aside to brush on bread. 3. In a medium bowl, combine the cucumbers, remaining olive oil, salt and pepper. Toss and coat all the cucumbers well. 4. Heat a waffle iron on low to medium. Let it get hot. Using a pastry brush, liberally coat one side of the bread with the olive oil/seasoning mixture. When the waffle iron is ready, place in it and remove when browned. Repeat with the remaining bread. 5. Cut each slice of bread in half diagonally and then again diagonally making four triangles. 6. Place several cucumbers atop each triangle. Add a small dollop of the mayo/sriracha sauce and a few diced, roasted red peppers. 7. Serve immediately.

42 Ally’s Boho Living

brioche

waffle sriracha cucumber crispers

Boho Croque Madame Breakfast Sandwich Serves: 3

Ingredients

Instructions

6 slices thin bread, perfect type is Oroweat ‘Best Winter Wheat’ Premium bread

1. Heat a large (12”) cast iron skillet on medium.

4 Tbl. butter, unsalted, room temperature 9 slices Deli Smoked Virginia Ham 6 slices pepperjack cheese, thin slice 3 organic eggs 2-3 cups of salad greens, roughly chopped, arugula and/or blends of greens

T his breakfast sandwich is the perfect way to say “good morning” to your family or overnight guests during the holidays!

2. Butter one side of each of the slices of bread. 3. Place slices of bread buttered side down in skillet (leaving space between them all). 4. Fold three slices of ham on each slice of bread. Lay two slices on cheese on each piece. Cover with a lid. Steam and grill for about two to three minutes. Gently lift slice of bread to check on golden browning. 5. Placed the top piece of bread, buttered side up. Carefully flip the sandwich(es) in the skillet. Cover and grill another about three minutes. Regulate your heat between medium and medium high. 6. When golden brown, remove the sandwiches to a parchment paper covered cookie sheet and place in a warming drawer or slightly warm oven (no higher than 170 degrees). 7. Coat the same skillet with cooking spray. Steam the eggs until sunny side. Salt and pepper to taste. 8. To serve, place a sandwich on the serving plate. Gently pull back the top piece of bread and mound on equal amounts of greens on the sandwich. Replace the top of the sandwich and top with a sunny side egg. 9. Serve with fresh fruit and/or a caprese salad!

44 Ally’s Boho Living

boho croq

que madame breakfast sandwich

Cranberry Power Energy Smoothie Makes: Four (6-8 oz) Glasses

Ingredients 2 cups power greens, packed, organic salad mix of baby kale, chard and spinach 1 medium to large beet, peeled and diced 1 cup dark red cherries, pitted, previously frozen and slightly thawed 1 cup jellied cranberry sauce, organic brand 1 (5-6 oz.) lemon yogurt 2 bananas, medium, frozen, cut into 3-4 chunks ½ cup sliced almonds ½ tsp. each ground cardamom, ginger, turmeric, nutmeg Fresh mint, garnish

Instructions 1. Place all the ingredients (with exception of fresh mint for garnish) in a large blender or smoothie maker. Blend until all the ingredients are incorporated. 2. Pour into chilled glasses and garnish with fresh mint.

cranberry 46 Ally’s Boho Living

power energy smoothie 47

sweet coconut bread pudding

and whipped creme liquer cherry sauce

48 Allyâ&#x20AC;&#x2122;s Boho Living

Sweet Coconut Bread Pudding and Whipped Creme Liquer Cherry Sauce Makes One 8 x 12 casserole pan; Serves: 6+

Ingredients

Instructions

CHERRY SAUCE

1. Preheat 325° F.

2 cherries, pitted, previously frozen and slightly thawed

CHERRY SAUCE

¼ cup orange marmalade ¼ cup whipped cream liqueur BREAD PUDDING 1 can (13.5 oz.) coconut milk 4 Tbl. butter, unsalted 4 cups bread pieces, about 1-2” cubes, preferably a soft bread (i.e., French) can be day old 1 cup + 3 Tbl. coconut flakes, unsweetened, divided 1/3 cup dark brown sugar 1 tsp. vanilla 1 tsp. allspice 3 organic eggs

the bread and one cup of coconut. Coat the baking dish. Put this mixture in the dish and spread out.

2. Put the cherries, marmalade and liqueur in a small saucepan on medium heat. Let it come to a simmering bubbly boil. Reduce heat to medium low and simmer about 10-13 minutes. Stir occassionally. Set aside. This sauce will not be thick but juicy liquid with the cherries.

5. In a medium mixing bowl, combine the brown sugar, vanilla allspice and eggs. Use a hand mixer on medium speed and blend for about 60 seconds. Mixture will be frothy.

BREAD PUDDING

7. Pour over the bread in the baking dish. Sprinkle on the remaining coconut.

3. Put the coconut milk and butter in a saucepan over medium heat. Blend and let it come to a simmer boil (gentle little bubbles around the perimeter) melting the butter. Cook about five minutes. Remove from heat and let cool. 4. In a large mixing bowl, combine

6. Slowly pour the coconut/butter mixture into the sugar/egg mixture stirring and blend while pouring in.

8. Bake in a preheated 325° F oven for about 35 to 40 minutes. Remove and cool a few minutes. 9. Scoop and serve with the cherry sauce.

creamy lemon custard strawberry pie

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Creamy Lemon Custard Strawberry Pie Makes One Pie

Ingredients

Instructions

1 refrigerated pie crust, room temperature

1. Preheat Oven 350° F.

3 Tbl. unsalted butter, room temperature 1/8 tsp. salt 1/3 cup sugar 4 organic eggs, 3 yolks only, one whole egg 3 Tbl. flour, all-purpose 4 Tbl. lemon juice 3 Tbl. lemon zest 1 ½ cups half and half (half whole milk and half cream) 4 cups fresh strawberries, sliced in halves

2. Cut a piece of parchment paper to line the baking dish making sure the sides come up completely. Put in the pie plate or quiche pan. Press into the pan and put something in the pan to hold down the paper while you prepare the filling. This will help the paper ‘mold’ to the pan. 3. In a large mixing bowl, combine the butter, salt, sugar and eggs. Use a hand mixer and beat on medium speed about two minutes.

4. Add the flour, lemon juice, zest and half and half. Blend with the mixer on low about sixty seconds. 5. Remove the ‘weights’ from the pie plate and put the refrigerated crust in it. Bring the dough up around the sides. 6. Pour in the custard filling. 7. Bake in a preheated 350° F oven about 36 to 39 minutes or until a toothpick comes clean. 8. Remove to a cooling rack and then refrigerate and chill before serving with fresh strawberries and whipped cream.

Whipped Cream

holiday crepes (breakfast, brunch or lunch)

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Holiday Crepes (Breakfast, Brunch or Lunch) Makes: 8 - 10 Crepes

Ingredients

Instructions

2 eggs

1. In a large mixing bowl, put the eggs and oil. Whisk together well.

1/3 cup oil 1/8 tsp. sea salt 2 tsp. sugar 1 cup flour, all purpose 1 ¼ cups milk

2. Add the salt and sugar. Whisk again. 3. Add the flour and milk and whisk/blend into a mixture about the consistency of a almost melted milkshake. Batter is somewhat liquid’eee’. 4. Heat a 6-8” crepe pan on medium high heat. Give a spritz of cooking spray. Put about one-fourth to one-third cup of the batter into the center of the pan. Then quickly swivel around coating the pan with the batter. It will be a thin coating covering the pan. 5. Regulate heat between medium and medium high. Once bubbles begin appearing on the top, gently take a wooden skewer to loosen all around, the slip a spatula under the crepe (in the centermost part) and flip!

CREPE FILLINGS 7. Play around with a variety of sweet and savory fillings! Everything from chopped leftover chicken and kalamata olives to brown sugar pan sautéed peaches. 8. Make a filling of about a half cup each of ricotta and sour cream, one fourth cup of powdered sugar and one teaspoon of lemon juice. Blend and use as a filling with everything from berries to small dice chunks of veggies. 9. Cut small cucumbers on a mandolin. Add some sliced heirloom cherry tomatoes and feta cheese. Toss in a simple vinaigrette.

6. Cook on the reverse side about 45 seconds. Then remove to a plate. Repeat with the remaining batter.

Watch the Behind-the-Scenes Video here or click play below

One Skillet Lamb Loin Chop Dinner Serves: 4

Ingredients

Instructions

5-6 cups Dutch Yellow Baby Potatoes, sliced in halves

1. Preheat oven to 400° F.

1/3 cup extra virgin olive oil 2 Tbl. fresh rosemary, chopped finely, plus more sprigs for garnish 2 Tbl. fresh thyme, chopped, plus more sprigs for garnish 1 tsp. sea salt 1 tsp. pepper 6 lamb loin chops, bone in, about 1 ¼” to 1 ½” thick, let meat rest for about 30 minutes at room temperature 10-12 large spring onions, bulbs only 4 garlic cloves, thinly sliced

2. Put the sliced potatoes in a microwavable bowl with about one-fourth cup of water. Cover and microwave on high for 3 minutes. Remove and set aside. 3. In a medium mixing bowl, combine the olive oil, rosemary, thyme, salt and pepper. Whisk together well. Add the lamb chops and massage the oil/herbs into the meat. Let it sit about ten minutes. 4. Heat a large skillet (12”+) on medium high heat. When hot, add the lamb chops and sear on each side about two minutes each. Scrape out the remaining oil/herbs from the bowl into the skillet. 5. Turn off heat. Move lamb chops to one side of the skillet. Add the potatoes, onions and garlic and toss and blend in the oil. 6. Cover the skillet well with doubled foil and a lid. Roast in the oven for 20 minutes. Remove and serve.

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skillet lamb loin chop dinner 55

honey ginger sesame salmon

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Honey Ginger Sesame Salmon Serves: 4-5

Ingredients

Instructions

½ cup honey

1. In a small saucepan over medium heat, combine the honey, pineapple juice, soy sauce, garlic, ginger, pepper and whisk together. Let it come to a simmering boil for about 3-5 minutes. Turn off heat. Set aside.

¼ cup pineapple juice 3 Tbl. soy, low sodium 1 tsp. crushed garlic 3 Tbl. ginger, freshly grated ¼ tsp. coarse ground pepper 2 to 2 ½ lbs. salmon, about 1 ½” to 2” thick in centermost part ½ tsp. sea salt 2 tsp. No Salt seasoning mixture blend, Mrs. Dash or Kirkland brand 3 Tbl. extra virgin olive oil 1 Tbl. sesame seeds Fresh chives for garnish

Flavorful and oh so good for you. Enjoy this salmon dish without the guilt during all the holiday feasting!

2. Take the salmon and with a sharp knife, score the top crisscross, about ¼” deep. Gently pull apart this scoring. 3. Sprinkle on the No Salt seasoning mixture and work into the meat and scoring crevices. 4. Heat a large cast iron skillet on medium high. Add the oil. Put the salmon in the skillet, skin side up. Cover and pan sear for about three minutes. Reduce heat to medium. Flip the salmon, cover and cook on the other side about three to four minutes. 5. Remove to a plate. Peel off skin and discard. Drizzle some of the honey ginger sauce on top along with the sesame seeds. Cover and let the salmon rest about 2-3 minutes. Garnish with chives.

French Vanilla Pudding & Pearl Sugar Waffles Serves: 6+

Ingredients

Instructions

1 ½ cups flour, all purpose

1. Preheat a waffle iron on medium low setting.

1 box (3.4 oz.) instant French Vanilla pudding mix 1 Tbl. baking powder 2 Tbl. sugar 1 ¼ cups milk, whole 3 organic eggs, beaten 1/3 cup oil, vegetable 2 tsp. vanilla ¾ cup pearl sugar (If you don’t have pearl sugar, use roughly chopped sugar cubes which are easily found at most grocery stores.)

2. In a large mixing bowl, sift together twice the flour, pudding mix, baking powder and sugar. Set aside. 3. In a medium mixing bowl or large glass measuring cup, whisk together well the milk, eggs, oil and vanilla. 4. Combine the wet ingredients with the dry and blend well. Add the pearl sugar and blend well. 5. Coat the waffle iron with cooking spray. Dollop in the middle about one-fourth to onethird cup of the batter. Bake the waffle until the indicator says it is done and ready to remove. 6. Remove, fold over the waffle while still hot. Repeat with the batter. 7. Serve with berries, butter, whipped cream, maple syrup, honey or whatever you like!

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french vanilla pudding and pearl sugar waffles

cumin cayenne zucchini

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Cumin Cayenne Zucchini Serves: 4

Ingredients

Instructions

4-5 cups fresh zucchini, cut into bite size cubes

1. Put the zucchini in medium mixing bowl. Combine the salt, paprika, cumin seeds, ground cumin and pepper in a small bowl and blend together. Sprinkle on the zucchini and toss and coat it.

½ tsp. sea salt ½ tsp. cayenne ½ tsp. cumin seeds 1 tsp. ground cumin 1 tsp. coarse ground pepper 3 Tbl. extra virgin olive oil ½ cup roasted red peppers, jarred, diced ¼ cup sour cream ¼ tsp. ground sumac (optional)

2. Over medium blaze, heat a skillet. Put the olive oil in. Add the seasoned zucchini. Turn heat to medium high and toss and cook about three minutes. 3. Turn heat off. Cover the zucchini and let it steam another about 10 to 15 minutes. Before serving toss in the roasted red peppers. Serve with a dollop of sour cream and a light sprinkling of sumac.

healing garlic ginger chi

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icken soup

Healing Garlic Ginger Chicken Soup Serves: 6+

Ingredients 2 to 2 ½ pounds bone in, skin on chicken breast, thighs, legs and/or wings 3 cups chicken stock + 3 cups water 2 tsp. sea salt 1 ½ cups carrots, sliced 1 ½ cups celery, sliced 1 ½ cups bokchoy, sliced with greens 1 cup sweet onions, large dice 1 can (5 oz.) water chestnuts, sliced 3 garlic cloves, thinly sliced 3 Tbl. fresh ginger, grated 2 tsp. Italian dry seasoning mixture Fresh flat parsley for garnish

Instructions 1. Put the chicken, water and salt in the Cuckoo 8-in-1 MultiCooker or similar pressure cooker like an InstaPot. 2. Set [Menu] to [Meat] for 45 minutes. When done, use tongs to remove meat to a large cookie sheet covered in parchment paper. Let the chicken cool somewhat, then debone and shred meat. Discard bones and skin. 3. Add meat back to broth in cooker. Add the carrots, celery, bokcho, onions, water chestnut, garlic, ginger and Italian seasoning. Set [Menu] to [Soup] for 30 minutes. 4. Serve with flat parsley garnish.

Bohemian Caprese Salad Serves: 4

Ingredients 3 large ripe tomatoes, heirloom perfect, slice each into three or four thick slices 1 tsp. Italian seasoning mixture 1 cup ricotta cheese, slightly room temperature for easy scooping 20-24 fresh basil leaves, whole and medium to large size 1 cup walnuts, small chopped and slightly toasted in a skillet ½ cup extra virgin olive oil ¼ cup balsamic, aged Sea salt & Coarse Ground Pepper, to taste

Instructions 1. Place two large tomato slices on a salad plate. Sprinkle with some Italian seasoning mixture. Give a drizzle of olive oil, balsamic, salt and pepper. 2. Stack several fresh basil leaves on top the tomatoes. 3. Use a small spring scoop (about one to two tablespoons) and put two scoops of ricotta cheese on the basil leaves. Top with some of the roasted walnut pieces. 4. Drizzle with olive oil and balsamic. Salt and pepper to taste.

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bohem

mian caprese salad

roasted baby harissa p and blistered cherry to

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potatoes omatoes

Roasted Baby Harrisa Potatoes and Blistered Cherry Tomatoes Serves: 4

Ingredients 3 to 3 ½ cups baby potatoes, sliced lengthwise in halves 3 Tbl. extra virgin olive oil 1 tsp. sea salt, divided 2 tsp. dry harissa 20 to 25 cherry tomatoes on vine Cooking Spray 3 Tbl, fresh dill, minced + more sprigs for garnish

Instructions 1. Preheat Oven to 400° F then to Broil. 2. Put the potatoes in a mixing bowl. Drizzle on the olive oil, one-half teaspoon of salt and harissa. Toss and blend the potatoes, coating well. 3. Line a cookie sheet with parchment paper. Spread potatoes on half plus of the pan (leaving space for the tomatoes). 4. Coat tomatoes with a spritz of cooking spray and the remaining salt. Place on the cookie sheet. Bake in a preheated 400°F oven for 20 to 22 minutes. 5. Turn on broiler (cookie sheet should be about 10”-12” from broiler) and brown for two to four minutes or to your desired browning. 6. Remove, sprinkle the dill on the potatoes and toss. Use stems of fresh dill for garnish. Serve directly from the cookie sheet or move to another serving dish. 67

Rhubarb Strawberry Country Dumpling Cobbler Makes: One 8” x 12” baking pan

Ingredients

Instructions

3 cups fresh rhubarb, small thin slices

1. Preheat oven to 350° F.

3 cups sliced strawberries, fresh or frozen

2. Put the rhubarb, strawberries and sugar in a large mixing bowl and blend together well. Pour into a well-greased 8” x 12” baking pan. Set aside.

¾ cup sugar CUSTARD 2 eggs, beaten ½ cup milk, whole 1 tsp. vanilla 1 TBl. flour, all-purpose DUMPLINGS 1 ¾ cups flour, all-purpose 1 Tbl. baking powder 1/3 cup sugar + 1 Tbl., divided Pinch Salt 2 cups buttermilk GARNISH Vanilla ice cream (if desired)

3. In a small bowl, whisk together the eggs, milk, vanilla and flour. Pour onto the rhubarb/strawberry mixture. 4. In a medium mixing bowl, combine the flour, baking powder, one-third cup of sugar, salt and buttermilk. Dollop mounds of the thick dumpling mixture on top the rhubarb/ strawberry/custard mixture. Sprinkle the dumplings with a light dusting of the remaining sugar. 5. Place the baking pan on a cookie sheet. Bake in a preheated 350° F oven for 4550 minutes. Remove and cool. 6. Serve immediately!

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rhubarb strawberry country dumpling cobbler

oven roasted parmesan cauliflo

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ower

Oven Roasted Parmesan Cauliflower Serves: About 4+

Ingredients

Instructions

1 head cauliflower, cleaned and cut into medium to large flowerets

1. Preheat oven to 400° F.

2 eggs ¼ cup extra virgin olive oil ¼ cup buttermilk 1 cup panko bread crumbs, plain 1 cup grated parmesan cheese 2 Tbl. Braggs Nutritional Yeast 1 Tbl. Mrs. Dash No-Salt Seasoning Mixture 1 tsp. coarse ground pepper ¾ tsp. sea salt 1 jar (24 oz.) Marinara Sauce, buy best brand you can Fresh basil for garnish

You’ll love this versatile side dish as it ’s so easy to pair with so many holiday entrees.

2. Put the cauliflower pieces in a large mixing bowl. 3. In a small mixing bowl, whisk together the eggs, olive oil and buttermilk. Drizzle on the cauliflower pieces and toss and coat well all pieces. Make sure it gets into the nooks and crannies of the florets. 4. In another large mixing bowl, blend together the bread crumbs, grated cheese, nutritional yeast, seasoning mixture, pepper and salt. 5. Line a cookie sheet pan with parchment paper. 6. Put about one-third of the wet cauliflower florets into the dry mixture. Coat all very well. Use tongs to place on cookie sheet. Repeat with remaining cauliflower. With any dry mixture left, just spread it on the cookie sheet to bake into crunchies. 7. Bake in a preheated over for 32 to 35 minutes or until golden brown. The cauliflower will be al dente. 8. Serve immediately with warmed marinara sauce and fresh basil.

morning glory banana

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a bread

Morning Glory Banana Bread Makes: One large loaf pan

Ingredients 3 bananas, firm 1 Yellow cake mix 2 tsp. baking powder 1/3 cup oil 1 tsp. vanilla 3 organic eggs 1 cup Green yogurt, plain ½ cup buttermilk 1 cup walnuts, chopped, optional

Instructions 1. Preheat oven to 350° F 2. Dice the bananas and set aside. 3. Put the cake mix and baking powder in a large mixing bowl. Whisk together well. 4. In medium bowl, whisk together well the eggs, yogurt and buttermilk. Pour into the dry mixture and blend well. Fold in the diced banana. 5. Add the walnuts (if desired). 6. Grease very well a baking loaf pan. Pour the batter into the pan. Bake for 30 to 35 minutes or until a wooden skewer (about 6”) comes clean. 7. Remove to a cooling rack and cool completely.

Kale Walnut Mini Quiche Makes: 3-4 ramekins (3” diameter)

Ingredients 4 eggs ½ cup Greek yogurt, plain ½ tsp. red chili flakes 2 tsp. Kirkland Organic No Salt Seasoning 1 cup fresh kale, chopped and packed ½ cup walnuts, rough chopped TOPPING: 12-14 cherry tomatoes, sliced or diced 1 Tbl. extra virgin olive oil 1 Tbl. fresh lemon juice 3 Tbl. fresh basil, chopped

Instructions 1. Preheat oven to 350° F. 2. In a mixing bowl, combine eggs and yogurt and whisk/whip together well. 3. Add chili flakes and seasoning mixture and blend well. 4. Fold in the kale and walnuts. 5. Coat the ramekins with cooking spray. Put equal amounts of the mixture into each. Place the ramekins on a cookie sheet. 6. Bake about 12-15 minutes. Remove, cover with foil, and let them rest 2-3 minutes. 7. Toss the tomatoes, olive oil, lemon juice and basil together. Serve as a quiche topping. 8. Note: Add salt to taste. However, the no salt seasoning mixture certainly brings out plenty of flavor. 74 Ally’s Boho Living

kale

walnut mini quiche

broiled oysters, southern greens and bacon crumbles

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Broiled Oysters, Southern Greens & Bacon Crumbles Serves: 3 - 6

Ingredients 6 slices bacon, fried, crumbled and drippings reserved 2 Tbl. shallots, finely minced 1 Tbl. garlic, finely minced 8 cups greens, collards and chard, finely chopped ½ cup chicken stock 1 tsp. sea salt 1 tsp. pepper 1 tsp. red chili flakes, less if you don’t like heat 6-9 large oysters, shucked 1 1/2 tsp. Old Bay seasoning mixture GARNISH 6-8 Lemon wedges Hot Sauce Saltines

Instructions 1. Turn oven to broil. 2. Put the bacon drippings in a large pot over medium heat. Add shallots and garlic and sauté about two minutes stirring constantly so as not to burn. 3. Add the greens, chicken stock, salt, pepper and red chili flakes. Use tongs to blend and toss the greens. Increase heat to medium high for about 15 minutes. Cover and cook. Reduce heat to medium low and simmer greens another 15-20 minutes stirring occasionally. 4. Place the oysters and lemon wedges on a parchment paper covered cookie sheet. Sprinkle the oysters with the Old Bay seasoning. Place the cookie sheet about 8-”10” from the broiler. Cook for about 3-5 minutes. 5. To serve, put some of the greens in a bowl. Place the oyster(s) on top the greens. Sprinkle on crumbled bacon. Serve with broiled lemon wedges, hot sauce and saltines.

Watermelon Elderflower Cordial Salad Serves: 6+

Ingredients 5 cups watermelon, seedless and cut into bite size cubes 1/8 tsp. sea salt ¼ cup fresh basil, chopped ¼ cup fresh mint, chopped ¼ cup Elderflower cordial ¼ cup pine nuts 3 Tbl. coconut, your preference unsweetened or sweetened

Instructions 1. In a medium mixing bowl, combine the watermelon, salt, basil, mint and toss a couple of times to blend. 2. Drizzle on the elderflower cordial and blend the ingredients. 3. Sprinkle the pine nuts and coconut on top. Cover with plastic wrap and refrigerate about 15 minutes before serving.

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watermelon

elderflower cordial salad

creole pineapple shrimp skewers

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Creole Pineapple Shrimp Skewers Serves: 3 - 4

Ingredients

Instructions

3 Tbl. extra virgin olive oil

1. Turn oven to broil/Place rack about 10” from broiler.

1 ½ tsp. Creole Seasoning Mixture, divided ¼ tsp. sea salt 21 jumbo shrimp, previously frozen, tail on, deveined, peeled 1 (20 oz.) can of pineapple chunks, drained ½ serrano pepper, red, deseeded, very fine dice ½ jalapeno, green, deseeded, very fine dice (9) 8” skewers, Presoak in water for about 30 minutes

2. In a medium sized bowl, whisk together well the olive oil, one teaspoon of creole seasoning and salt. Add the shrimp. Toss and coat all shrimp well. 3. Skewer on to each stick a pineapple, shrimp, pineapple shrimp, pineapple, and shrimp.

5. Place cookie sheet in oven and cook skewers for three minutes. Remove and use tongs to flip skewers. Return to broil for another three minutes. 6. Garnish with the finely diced red/green peppers. Serve immediately.

4. Place skewers on a parchment paper lined cookie sheet. Use a rubber spatula to drizzle any remaining olive oil/seasoning on to the skewers. Dust the skewers with the remaining creole seasoning mixture.

800-468-6078 82 Allyâ&#x20AC;&#x2122;s Boho Living

Wanted: Serious Coffee Drinkers

ÂŠ 2018 Coffee on the Porch

Holiday Inspired Table Settings There is nothing more show stopping when you are having dinner parties than a custom designed table setting! Yes, table scaping is an artform. You become the Rembrandt, Picasso, Botero, Klim—the artist. And, you can make it happen on whatever kind of table you’ll be designing. Round. Rectangle. Square. Large. Small. Bistro. Patio. You’ll be taking a blank canvas and transforming it into a fairytale setting. Whether it’s a table for two or twenty, it’s always such an unexpected gift to give your guests as they find their way to the feast!

Steering Your Table Design So, what are some ground rules to help steer you in the right direction? There are no rules! This is your table, and it should reflect your personality and style! That’s what free-spirited boho living is all about—allowing your inner self, the unique, amazing you that is tucked deep inside to emerge, spread your wings and soar! For this holiday, I’ve created three distinctive looks as inspiration: Cowboy Chic, Boho Classic and All That Glitters, and also tips to help you create your own masterpiece!

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“Cowboy Chic” Inspiration #1

“Boho Classic” Inspiration #2

The Big Picture • Holiday-inspired table settings are even more festive and fun because you can pull out all those boxes and bags that are stored for decorating. In reality, you’re probably not going to be spending much of anything, you’re just going to be resourcing and reinventing how you use some of these objects. • Bring the outdoors inside to your table. Whether you’re able to snip evergreens, holly bushes or even palm tree leaves or cacti, think about incorporating Mother Nature’s beauty.

• A can of spray paint is your best friend. Glittery silver, gold, whites and all the hues, metallics and more, can transform simple scraggly looking tree branches into something breathtaking! • Decide on your color palette which might be a few hues of varying levels, intensities and flair, like winter whites, milky whites, variations of silver and gold. You might want to go with traditional, reds, greens or blues. Or maybe something royal and majestic like deep aborigines, purples and accent colors.

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Inspiration #3

“All That Glitters”

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• Dishes can be holiday’ish, you know those specifically for the holidays that you take out of storage once a year. (OMG, that’s just sad!) Or you might just take your everyday serving plates and make them fit the holiday. • There’s nothing more versatile and useful than white. If you don’t have a set of white dishes, which you can use every day, then check into a set. You can find them at Dollar Stores, big box stores and more. And, really cheap! • Another dish option? Clear plates, salad plates, dessert plates. OMG, you can grab these at the big box stores, like WalMart, for a little of nothing. And, hey, they’re perfect for year round. Practical Budget Stretching Ideas • Shop for holiday’ish things in the off season. Yep, they’ll be marked down,

sometimes ridiculously low and you’ll get more bang for your buck. • Find items that are multi-purpose like those buffalo checked or checkered red napkins! I mean they’re perfect for that July 4th celebration and can be transformed into a holiday look with something like a napkin ring that’s full of glitter, sparkle and shine and, well maybe some greenery! • Don’t have chargers that will work and you don’t want to buy new ones? No problem. Simply cut pieces of gift wrap, your fave, slightly larger than the charger. Place it on there, and then put your dinner plate on it. All you’ll see is the festive paper. • Brown packaging paper is so ridiculously versatile and you can find it in most craft stores and big box stores. From using them as covers for your chargers and, maybe with one-of-a-kind design artwork if the grandkids are available (what a fun project for them), to actually becoming a place mat. Just cut to whatever size you need.

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Final Thoughts Setting that perfectly imperfect Boho holiday table starts with you and your spirit that’s infused in every single choice! There’s no way that anything can go wrong. It’s going to be a spectacular landscape designed by you. One last thing. You can leave space on your table for the platters, bowls and plates of food, serving family style. Or, organize a brilliant affair buffet style leaving more room to design your tablescape. If you’re looking for more tablescapes and entertaining ideas, check out more inspiration from Ally.

Off Boho Travel

the beaten Path

A Side Story Minturn: Uptown Store Holy Toledo The Scarab Avon: Hygge Life Red Cliff: Mangos Edwards Village: The Rose

Watch our Off-the-Beaten-Path Video here or click play below

When Ben and I went to Poland on our honeymoon (imagine that, Poland), and the metropolitan city of Kraków, we did some of the touristy things, but one of our most memorable experiences and one that we talk about nearly twenty-four years later was our zany excursion to a little town called Wieliczka. From finding an overcrowded ‘Jewel of the Nile’ hippie-like van crowded in with with Polish peasants, to being dropped off in the middle of nowhere, to somehow find what we had come to see, this adventure was for sure off-the-beaten-path! Wieliczka probably doesn’t ring a bell for you. I mean who goes to Wieliczka in Poland? What’s there? Well, for us it was to explore the Wieliczk Salt Mines, one of the world’s oldest salt mines that were opened in the 13th century. And, these mines produced table salt up until about 2007. During World War 2, the Germans set up an underground armament factory in these salt mines and several thousand Jews were transported from the forced labor camps to work in it. Anywhere you go, there are always off-the-beaten-path gems to find. If you stay completely with the predictable and popular, you’re not going to get into the belly of the locals. Of course, you have to be careful and not foolishly venture off, but with some planning, you can find places, people, establishments and more things that create those indelible memories in life. When you come to Vail, Colorado, you might just want to take a break from the obvious locations, yes, those that are decidedly advertised and wellknown, to find cool retail shops that open whole new worlds to you! Here are a few of my favorite spots! Minturn. Now this is an old mining town that has every vestige of its beginnings on Main Street. But, you’d better explore it sooner than later because gentrification is rapidly setting in. It’s tucked in a valley and is surrounded on three sides by White River National Forest and the southwest side of the town is Holy Cross Wilderness area. The big eye catcher in Minturn is the water tower that sits overlooking the quaint town like a shepherd guarding his sheep. On Main Street you’ll find three deliciously different eclectic Boho stores—The Uptown Store, Holy Toledo and The Scarab.

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The Uptown Store You’ll think you’re walking into Aunt Bee’s home, you know the Andy Griffith Show from the 1960s, when you walk through the picket fence and the front door of The Uptown Store. Painted on the outside a brilliant blue with red trim, this small mining home now is home to a hip store that has just about everything. If you’re looking for trendy souvenirs, unique jewelry, mountain-inspired gifts, artwork, tee shirts, and an array of bohemian décor, then you’re in the right place. Meander through each of the small rooms that were once the living room, dining room, kitchen and more and you’ll spend hours discovering new trinkets and treasures! What makes this place even more special is that Cathy, the owner, who is from back East and a city girl, was a Ralph Lauren model and has called Minturn home with her family for nearly 20 years. 96 Ally’s Boho Living

Holy Toledo I’m a second hand, consignment, thrift shop shopping kinda gal, and when I’m in the Vail Valley, I find myself completely immersed and lost in all the amazing finds at Holy Toledo! Owners Heather and Eric and right-hand gal, Heather #2, who’s absolutely adorable and I never know what color her long locks will be when I walk in (hot pink? purple?), are super friendly, helpful and make sure their racks are stocked with the latest fashions for pennies on the dollar! What’s cool about this place is how it got its name. The consignment store is located in a very old church and it’s on the corner of Main and Toledo Streets! Pretty clever, I think! When you go to this really boho-vibe store, expect to stay a while because there’s just so much to comb through. Yep, it will rival any fancy boutique or department store. Everything about this place is simply fun, whimsical and interesting down to the dressing rooms. A lot of the fashion pieces you see me in, well, I’ll admit proudly that I captured it as a bargain at Holy Toledo!

The Scarab Honestly, I love the Middle East, so many things about it. The food. The textiles. The hand-made carpets. The jewelry. The culture, music and more. I’ve always said, “It’s just in my blood!” And, after having my ancestral DNA evaluated, I had no idea that about 6% of me is from the Middle East! I knew it, it’s in my blood, literally. And, when I need a fix of the Middle East, I head to The Scarab. Owners Larry and Jane are the most laid-back, cool and hip people you’ll ever meet. And, they have exquisite taste in their wares and what they find. Jane’s from Turkey, where her mother still lives, and she sources many of the goods from there as well as other places. Their carpets, well, all I can say is they’re artistic masterpieces in every size, color, design, pattern and shape. Their jewelry can be found no where else. Trust me, you will not see someone with a piece that you’ve bought from The Scarab because most are one-of-a-kind. Many pieces are from local and Southwestern artists whose work are impeccable. You’ll find things there that you never dreamed were available, like antique silk ribbons that you can use for making necklaces with charms and trinkets of your own. Any trip to the Vail Valley must include a few hours at this energizing and beautiful store.

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Hygge Life Driving from Minturn west on Highway 6, you’ll find a little strip of stores in Eagle Vail. I discovered this place by accident when I was riding my bike one day. What drew my attention to it were the modern looking chairs outside with beautiful fur skins on them. Of course, that’s just not your typical chair, so I decided I had to check it out! In I walked all sweaty and in my biking clothes. I was stunned with what I was seeing! Who’d ever thunk! And, to boot, here was a beautiful young woman, Alexandra the owner, who was just so warm, effervescent and welcoming. Hygge, pronounced ‘hoo-ga’, is a Danish word emphasizing a way of living a good life. And, it’s obvious that Alexandra and her Dutch husband, Koen from Amsterdam, have curated a collection of home décor items from artisans nearby and abroad that will bring so much ambiance and comfort to your home. In their own words, the hygge life is “a feeling of joy, coziness and overall contentment that comes from life’s special moments—moments big or small, alone or with others, ordinary or extraordinary. Let’s gather around the table to dine, drink, laugh and find hygge together.” Make this a must if you visit the Vail Valley. And, bring an extra piece of luggage to take your treasures home! Of course, shipping is available and convenient! 99

Mango’s Mountain Grill & Bar A short breathtaking drive from Minturn over Battle Mountain will lead you to a seemingly hole-in-the-wall, picturesque town in the middle of nowhere. Yes, you are in Red Cliff, Colorado. Straight from their website, Red Cliff is described: Rich in history and located in a unique part of Colorado, Red Cliff offers a rare look into the old West. Away from any large highway, Red Cliff is surrounded by pristine wilderness, offering access to some of Colorado’s most favored outdoor activities. And, when they say wilderness, they mean wilderness. But, you’d never know that when you walk into Mango’s! Hip and beautifully decorated, it’s not what you’d expect. From outdoor dining to a roof top area where you can hang out in warm weather, this place lets you escape to another time and place. And, when you’re there, try the fish tacos! My fave! They are to die for. I can easily eat two, but probably would order doubles eating four! Red Cliff is in Eagle County just like Vail. In the 2010 census, the population was 267. A former mining camp situated in the canyon of the upper Eagle River just off U.S. Highway 24 north of Tennessee Pass, Red Cliff is a historical gem. At the turn of the 20th century the town was bustling with saloons, a bank, sawmills and an opera house. However, now it’s mostly old mining houses, a post office, lots of snow mobiles, trucks, dogs and rugged individualists from business entrepreneurs to outdoor enthusiasts. It’s certainly worth a drive to check out. And, if you’re going to be imbibing and driving home after dark, make sure you have a designated driver because at night those mountain curves can be white-knuckle-scary if you’re not familiar with mountain driving.

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Edwards Village Also known as ‘The Riverwalk’ at Edwards, this is an all-in-one shop, live and play environment. Some of the Vail Valley’s best restaurants, such as The Rose with a menu filled with healthy options using fresh, local ingredients that change with seasons, are located in this cowboy-like village. You can find just about anything you want from a good attorney, local bank, liquor/wine store, to a movie theater, nail salon, florist and dry cleaners. The shopping at The Riverwalk is fabulous. Don’t expect anything like big chain stores or large department stores—just small locally owned boutiques and retailers who live in the valley and make their living there. If you’re in need of a laid-back, hip bookstore, then look no further. There’s ‘The Bookworm’ where you can hang out on your laptop or cell phone, inside or out, sip great coffees and get healthy, locally sourced and individually prepared food from their small restaurant inside. During the summers, there’s always something going on like the Riverwalk Free Summer Concerts for Vail Jazz. And, if you want to stay in The Riverwalk, yes, there’s a small boutique hotel, The Inn & Suites at Riverwalk. One of my favorite places here? Well, it’s the small Village Market! Like the old TV show ‘Cheers’, it’s where you can go and everyone knows your name! Happy, warm smiling faces and just about everything you’d ever want, you can find. This is a full day outing, for sure. Year round, it’s got something for everyone regardless of age!

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European travel provides an escape into culture, food, and more that dates back not just hundreds of years, but thousands of years. And, there’s not a more beautiful place in Europe to visit than Switzerland. Home to numerous lakes of all sizes, small villages, and the peaks of the Alps, this central European country captures the world of ‘The Sound of Music’. Yes, the iconic feel good movie that follows the Von Trapp family through their adventures. What if you couldn’t get to Europe to see Switzerland? Whatever the reason be it money, health, time, or anything else, you have another option. Rather than throwing the baby out with the bathwater thinking it will never happen and moping around feeling disappointed, frustrated and sad, I’m here to tell you that you can get a feel for this idyllic central European country by simply flying to Colorado and exploring the town of Vail.

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Known as Vail Village in Vail, Colorado, its a small town at the base of Vail Mountain and it’s home to world-class skiing and the massive Vail Ski Resort. Nestled within massive White River National Forest, this quaint, small town is world renowned for its winter sports, skiing and snowboarding. And, like Switzerland, it’s a summertime haven for hiking, camping, golfing, cultural festivals, fly fishing, and more! You’ll feel like you’re in a picturesque Swiss village as you meander through Vail Village any time of the year. And, it’s even complete with a charming wood-covered bridge like the Switzerland landmark, Lucerne wooden chapel bridge. Certain parts of Vail Village are totally cut off to any vehicle traffic other than the free transportation that allows you to go from placeto-place if you don’t want to walk. Meandering, shopping, relaxing and exploring can consume the better part of many days. From the Betty Ford Alpine Gardens, the world’s highest botanical garden at 8,200 feet altitude in the Rocky Mountains, to pristine playgrounds for children and families, picnic spaces, highend restaurants, farmers markets, art shows, fly fishing, retail shopping that rivals Rodeo Drive and more, there is never a moment where you’ll wonder “‘what can we do?”

Watch the Behind-the-Scenes Video here or click play below

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If you’re looking for culture, then the Vail Valley, including Beaver Creek, Avon, Edwards and Minturn, has this scene covered in “overdrive” year-round. The Gerald R. Ford Amphitheater and its breathtaking locale brings in the world’s best entertainment. Thanks to the work of the Vail Valley Foundation, this small village in the Rocky Mountains attracts only the best in dance, music, athletics, competition and more. Kind of a bucket list visit, you’ll not regret coming to Colorado and the Vail Valley. Escape to your own tiny version of Switzerland and experience the awe and magic and make memories that will rival a European vacation much closer to home.

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holiday recipes from

ally’s foodie friends Click the recipe title to get the recipe

Cranberry Merlot Chutney by Mary Marshall of “Cooking with Mary and Friends”

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Red Velvet Cake Roll with Chocolate & Peppermint Butter Cream Frosting by Dan Zehr of “Platter Talk”

Gluten-Free Cranberry Pistachio Icebox Cookies by Megan Hastings of “A Dash of Megnut”

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Realistic Looking Grinch Guacamole by Renee Goerger of “Kudos Kitchen by Renee”

Christmas Cupcakes (Mulled Wine Cupcakes with Chestnut Butter Frosting) by Stefani Pollack of “Cupcake Project”

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Cranberry Olive Oil Cake by Stacey M. Doyle of “Little Figgy Food”

Christmas Cut Out Cookies by Lindsay Moe of “The Live-In Kitchen”

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Melted Snowman Cookies by Sara DeLeeuw of “My Imperfect Kitchen”

Old-Fashioned Amish Sugar Cookies by Liz Berg of “That Skinny Chick Can Bake”

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Peppermint Chocolate Cheesecake by Elizabeth Waterson of “Confessions of a Baking Queen”

Eggnog French Toast with Cranberry Syrup by Chellie Schmitz of “Art From My Table”

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Holiday De-stressors Holidays. I mean this is such an ebullient word. Usually it conjures up the mental images and thoughts of relaxation and rest. Andy Williams and other singers have made it iconic with lyrics, “It’s the most wonderful time of the year…’ ‘It’s the hap-happiest season of all..’ ‘…hearts will be glowing when loved ones are near…’ Bull hockey! It’s a bunch of propaganda! Whether it’s Christmas, Hanukkah, Kwanzaa, we’re all in the same boat. Huge leaks emerge, we take on water and sometimes our boats sink in the holiday season! When you hear the word holiday, honestly, it should make you super happy and giddy about all the positives—time off, doing special things, seeing people that you don’t see every day, getting dressed up and all sparkly for parties and all the things that happen during this time of the year. But, in reality, holidays can be a real bummer. You can anticipate the holidays with dread. Holidays create more work, require more energy and sap and drains us of every ounce of patience we might have. Holidays can also, for many, be really blue and sad. OK, rather than throw water on your parade and be a Debbie Downer, let’s look at holidays differently. Let’s look at holidays as a time for YOU and your well-being. Make that a priority. No! You think it’s blasphemy! Just hear me out.

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This Thing Called the Festive Season Yes, I have my share of all this festive stress. This festive season turns into festive chaos and even more stress. And, since my boys are now adults, married and some with children, there are even more wrinkles in how the holidays are spent. Rarely do we all come together like in old times—yes, the good ol’ days, right? Wrong? From the constraints of geographic locations to who’s spending time with the other spouse’s family, there’s just not anything easy about orchestrating a big Norman Rockwell get together. So, after several years of trying, getting my feelings hurt, feeling blue and sad, and realizing that this is life, I knuckled down and decided that if things were going to change, it was to start with me. Long gone are the days of that big ol’ family gathering on Christmas Day!

Looking at the Holidays Through Clean Lenses So why in the first place do we get so stressed about the holidays? Well, I think it all boils down to expectations, either real or generated in our pretty little heads. And, I’m here to tell you, social media has not helped this landscape at all. You can get really depressed looking at all the jibber jabber on social media about what delightful, fun, family-oriented festivities are happening. And, to pour salt on a wound, you’ve got pictures and videos that dig in and make you think possibly that there’s something wrong with you because your holiday isn’t that way! And, in reality, we know that very few folks are going to post anything on social media about the disasters, setbacks, burned turkey, family feuds talking politics, Uncle Harry making a butt of himself and all the emotional baggage and conflicts that surface during the most wonderful time of the year!

What the Experts Say Let’s go to the big dogs and get some pithy advice from the American Psychological Association. Oh, here’s the first thing, try to keep to your normal basic routine(s). Hmmmm, that’s hard to do when you’ve got a house full of company or hosting a big holiday dinner for the family. And, that leads us to another idea, let go of having the ‘perfect’ holiday! From the sparkling glittering tree, garland draping beautifully from your mantle to perfectly bejeweled gifts with Saks 5th Avenue bows, no, let it go! Sometimes you just might have to wrap something in a brown paper bag! Another thing, avoid overspending. Not a problem for me. I’m pretty disciplined when it comes to budgeting. Probably, the biggest recommendation that drives it all home to me is to take care of yourself. And, here’s one of the big ways I do that.

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The Yogi Holiday Season It is absolutely essential for me, as essential as taking my vitamins daily and drinking my apple cider vinegar with mother, to spend time on my mat. And, I aim to do this daily especially during the holiday season. Time on my mat, that small piece of ‘real estate’ where nothing else matters, is like mindful gold. Breathing. Yes, it sounds like a crazy thing, but when you’re on your mat, you learn to breathe better. Deeper. Slower. Mindfully. You visualize the flow of air in and out. Slowly. Very slowly. And, that’s calming. It relaxes. It lowers that blood pressure. It gives energy in a deliberate, purposeful way. Yes, it’s truly physical work. It’s mindful and meditative work. May sound like an oxymoron. But those who practice and spend time on the mat get what I’m saying. And, you will too, if you give it some serious consideration. Hanging out with my like-minded yoginis is equivalent to having a Rocky Mountain high! It’s calming. It’s an elixir that centers me. Everyone in the room has pretty much similar reasons for being there—to create a feeling of wholeness, calmness and purpose. And, the hour or so you spend on the mat is justly freeing of the chains and demands of the holidays. You escape all that is irritating, annoying, chaotic and enter this land of peace of focus.

Detox and Purging Body and Mind Waste It may sound crazy, but yoga is absolutely perfect for getting rid of waste. Yes, waste that clutters your body and your mind. And, there are specific postures that promote this purging during your practice. Twisting postures. And, I’m not talking the 1960s Chubby Checker twist. Physically, precisely positioned yoga twists help with intestinal movement and toxin elimination. There are mental benefits. They’re also an opportunity to wring out anything the mind and heart don’t need. These twists, whether you’re doing a twisted lunge, revolved side twist or triangle, or reclined spinal twist, do so much more than increase flexibility, strengthen, improve balance and more. You’re going to get benefits that dig deeper into your mind, spirit and soul. Energetic and restorative gentle twisting, yes, almost wrenching the body’s organs feels so great. You let loose. You let go. And, as you let go, you find that you also eliminate pent up feelings, emotions and thoughts. Of course, there are other obvious reasons for following the advice of psychology and maintaining a normal routine during the holidays. My normal routine is to practice yoga, come hell or high water, at least four to five days a week. It’s become as predictable to me as brushing my teeth, and when I don’t do it, like not brushing my teeth, I can feel it. And, it doesn’t feel or taste good.

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Don’t Cheat Yourself Whether you do yoga or not, don’t skimp and cheat yourself during the holidays. Find something that’s just for you. Something that gives you that therapeutic elixir and makes you feel good. Now, I’m not talking alcohol or smokin’ pot. Or even something that might make you regret doing it in the end, like shopping, running up your credit card and spending too much. I’m talking something healthy and restorative. Something that will be just for you. Be healing and consistently energizing. Find that sweet spot for yourself. If you don’t, yes, you’re cheating yourself out of what you deserve and what will, in the end, make you better for everyone else around you. I reckon I’ve learned this from my sage, hard-working Mom who sacrificed all her life after my Dad died when I was ten. On her dying bed, her advice to us four adult children, were four simple words. “Take care of yourselves.” Implicit within those four powerful words was the fact that Mom really knew that no one else will. We women don’t expect it. As women, we want to take care of others and make others’ worlds happier, more comfortable, easier and everything else that speaks to goodliness. We don’t do it for ourselves.

Choose Wisely My yoga. My best friend. When it’s not in my life almost on a daily basis, I miss it. It’s like a comfy blanket that’s always there for me. Find yourself that best friend. Maybe it will be yoga, which truly is for every body. Maybe it’s something else. Whatever you choose, spend quality time with this dear, comforting, good friend, especially during the holidays.

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Dear Ally,

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Throughout the year, I often get questions from readers about all types of kitchen and food-related topics. With the busy holiday season, and all the cooking going on in your kitchens, I thought it would be the perfect time to round up a few of the most popular questions Iâ&#x20AC;&#x2122;ve received. If you have any more questions, feel free to email me anytime.

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In a small kitchen, what are the most essential and best spices for all-around cooking? Spices can consume so much space and be overwhelming! And, when space is limited, you have to be selective. Besides salt and pepper, here are some that I’d recommend: A few good blends/combinations for savory dishes: Italian and Greek mixtures, an Indian Curry mixture, an Asian blend, a Middle Eastern blend (like za’ atar, harissa, ras el hanout), a seafood blend (like Old Bay seasoning). Most grocers have an array of these blends as does World Market and Costco (I love their Organic 21-Mixture No Salt seasoning mixture.)

essential spices cook confidence For baking and sweets, a few staples—Cinnamon, Nutmeg, Allspice, Cardamom, Ginger.

As for single spices, I’d definitely have cumin, red chili flakes, lemon pepper, paprika, onion and garlic powder. And, lastly, invest in Bragg’s Premium Nutritional Yeas Seasoning. It adds delicious flavor to food and health benefits. You can even shake a little on popcorn!

How can one become more confident in the kitchen?

It’s never too late to learn to cook and become more confident in the kitchen! First of all, find some simple easy recipes that appeal to you and dive in. It’s ok to make mistakes! Hey, I’ve had so many flub ups in the kitchen, I couldn’t even begin to count them. But, from each one I learn something that makes me better the next time I try something. Another idea, watch some of the cooking shows on television, cooking demos on YouTube and those simple condensed 60-second recipes on Facebook. Honestly, the visuals do help. I still do this! And, finally, remember cooking isn’t about being fancy dancy. It’s about taking fresh healthy ingredients and pulling together something simply divine. Once you plate it beautifully, you’ll step back and be amazed with yourself!

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cooking basics

Do you have any tips for throwing together simple and healthy meals that can be made in 15 to 30 minutes for someone who doesn’t know their way around the kitchen?

First of all, you’re going to have to spend a few hours on the weekend or when you have some extra time making sure you’ve got your supplies for the week. Here’s what to put in your grocery cart. Meats. Boneless skinless chicken breasts or thighs. Pork chops. Tender cuts of beef and/or lamb (if you like it). And, if you like salmon, grab a piece. And, other seafoods that you might like, shrimp, cod, flounder. Buy four to five single servings to last throughout the week. Grab some fresh greens that are already chopped, diced and ready to cook or make salads. A few bottles of really good salad dressing—those with yogurt are healthier. Several bags of frozen vegetables. There are some really good ones in the freezer case, so check out what’s there. And, don’t forget baked potatoes. Then when you get home, fire up the skillet, cook your meat. While the meat’s cooking put together your salad and/or vegetables. If those chicken breasts or pork chops are thick, butterfly them to cook faster.

kware

There are so many pots and pans out there and I don’t want to spend an arm and a leg on them. What would you recommend? You don’t need a lot to get started. I’d recommend you invest in a multi-cooker, like the Cuckoo 8-in-1 Multicooker or InstaPot. If you’re looking at one skillet, check out the 10-inch seasoned carbon steel (Lodge Cast Iron) with a lid. It’s got unmatched durability, is versatile and will be your go-to skillet. Plus, it’s a great camping skillet! Finally, shop for a simple about 7-piece cookware set. Check out something like Magma that’s a nesting set. Great for small spaces. And, I’d recommend stainless steel. Here are some more options from Huffington Post!

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We could usually tell when she wasn’t overwhelmed with what she received, since she would offer a terse “"thank you"” and move on to the next gift.

Most of the time, there were at least 50 people coming and going, overloading their plates from the big buffet dining table. Most of the food was prepared by Grandma Cook and her daughters who still lived at home, two spinsters, Teddy Gray and Penelope, and one married, Otis, who lived in the big house with her husband and children. Aunt Otie, as we called her, and Uncle Ray were strong, dominant personalities. No nonsense and rarely smiling, I remember Aunt Otie’s drooping right eyelid that was held up by a contraption on her eye glasses. She’d look at me at times and it was the pure ‘stink eye’ look that told me she didn’t want me around! And, there was always a handkerchief tucked into the sleeve of her dress or sweater. She wore old and clunky, almost therapeutic-looking black brogan shoes. They were probably comfortable, but I never figured out why her stockings were rolled down to about mid-calf. I was kind of scared of Uncle Ray. He rarely acknowledged that I, or my other sister siblings, were even around. These two were doting over Grandma. Yes, they were the favored ones. And, they had raised their two children under this roof. Their son, Charles Dale, my first cousin, was a virtual handsome bachelor who drove shiny, relatively new cars and still lived there. I can remember sometimes when I’d visit Grandma and she’d send me upstairs to fetch something, I’d sneak into the four bedrooms just to look at the slick and pretty bedspreads, furniture, drapes, jewelry, clothes and more. I was always in awe because what I saw was a far cry from what was in our home just around the corner. Looking back and knowing what it takes to host this kind of family get together on Christmas Day, I now know everyone probably worked for days getting ready. Of course, the few select friends who were invited to this affair with the ‘tribal family’ always brought a covered dish. Like a locust feeding frenzy, scanning the table and all the beautiful dishes of food was like a huge art canvas to me.

Cleaning Up with Precision The Christmas feast cleanup to this day remains deeply etched in my mind’s eye. Like a marching band performance or multiple acrobats performing stunts under the big top, the cleanup at Grandma Cook’s was a choreographed affair. And every year, it ran as smoothly as the year before—as if everyone rehearsed during the months between. The womenfolk—aunts, spouses of Dad’s three brothers and lady friends—gathered in the kitchen, most of them with aprons, and pulled out fresh kitchen dish towels to dry dishes. Two aunts would stand at the big deep enamelware kitchen sink. One washed in hot sudsy water, while the other would rinse three times. And like an assembly line, it passed on to the dryers of 128 Ally’s Boho Living

these best China and crystal used for this very special day to others, who would delicately and carefully place into Grandma’s big, beautiful China bow front glass China cabinet. God forbid if anything became chipped or nicked. Grandma was a hawk eye. She’d have known for sure, and the sparks would’ve lit up the West Virginia night sky. I remember standing in front of this China cabinet (when I’d go to visit Grandma on other days), my eyes probably as big as pie plates, and dreaming that someday I’d have something as fine and sparkly as what was in there. I’d scan each piece intently, looking at colors, patterns, styles and be in full adornment of the beauty. Maybe this is part of my adult affinity for food design and table settings.

Sitting on the Edge of my Seat on the Stairs Once the clan was fed, dishes were done, and the women of the family had flitted around in the large farm-style kitchen, gossiping with the sound of a thousand crickets, it was time. Time to open gifts. Special grandchildren, always the boys and those that were the preferred and older sat on the living room floor. Grandma Cook definitely preferred her male grandchildren. She made no bones about it. There were also a handful of her girl grandchildren who received the royal treatment. They were part of the inner-circle in the living room sitting on the floor and on pillows. All the ornately stuffed chairs and two stiff and Victorian-styled sofas had family sitting on them and packed like a 50-cent tin of sardines. Other grandchildren, including my sisters and me, sat in the stairwell on the steps near the living room. We had to crane our necks around the corner to keep eyes on what was happening, but we didn’t mind. Our focus was on the one special gift with our name on it.

The Ritual of Gifting & Opening Gifts It was a ritual indeed. And the order followed about the same sequence each and every year for as long as I can remember—even after Dad died when I was 10. Gifts around Grandma Cook’s tree were stacked like a UPS docking facility. It was a veritable potpourri of festive paper, bows, sparkles and ribbons. We always knew the gifts that were intended for Grandma Cook, because they were the most over-the-top when it came to the wrap and holiday themed accoutrements. Someone, and I can’t recall who, would stand at the tree and be the giver-outer—the person who picked up the gift, looked at the tag and announced who it was for. We kids would all sit there and watch as piles of gifts began accumulating for adults and the preferred grandchildren. The Queen Bee’s pile would surround her chair like a castle wall, lending even more credence to her position of authority. In those days, family gatherings really weren’t about children. We were to be seen, not heard, sometimes even being seen was a no-no. We were shooed away—told to go outside and play—occupy ourselves while the adults enjoyed themselves. It was a far cry from today’s world. The distribution of gifts began another ritual of opening gifts one by one. As each grown-up opened gifts, they were held high so that everyone could see, and the recipient thanked the giver. After all of the ooohs and aaahs came Grandma Cook’s turn. She had plenty to open. 129

As is probably the case with most matriarchs, all eyes became glued to every package she opened. After all, much thought and effort went into choosing each one. We could usually tell when she wasn’t overwhelmed, since she would offer a terse “thank you” and move on to opening the next gift. Still, I always looked at her pile of new things in amazement—everything from handkerchiefs, jewelry and sweaters to books, picture frames and new blouses. It was as if the heavens had opened and rained pretty new things on Grandma Cook!

Save For the Kids We kids on the steps opened our gifts without any fanfare or sparkle, while most everyone was cleaning up putting boxes, bows, and ripped wrapping paper in big bags. It was time to clean up, ready for the adults to have dessert, coffee and then do what they loved doing—talking politics, world affairs and business.

I felt like I was special. Like I got something that only rich kids get on Christmas morning.

Grandma Cook through the years gave me mostly simple gifts like checkers, a ball and jacks and even a set of hankies. She was also responsible for the gift of my young lifetime. What prompted her, I’ll never know, but that gift was chronicled in a nine-year-old’s memory and has remained there to this day. The rather large box came in pretty paper and had a big full bow on it. The beauty of the package alone caused me to hesitate opening it. Carefully, I tore off the paper, folded it to save, and saved the bow. There in front of me was a heavy cardboard case. It was beautifully decorated with a colorful design and held together by a shiny clasp buckle in the middle. I slowly opened this buckle and unfolded each side. Oh my gosh! My eyes lit up like fireworks. I couldn’t believe what I was looking at. It was a brand new sweet-smelling doll. Yes, that new doll scent, on one side dressed in a beautiful velvet coat and tam, long curls, eyelashes and with an umbrella at her side. And, on the side, two changes of clothing hung on small hangers and a hook like a real closet that had the most beautiful patterned wallpaper decorating it—petite and fragile looking, softly hued flowered wallpaper in the background. I felt like I was special. Like I got something that only rich kids receive on Christmas morning. Grandma Cook never gave me a gift of that magnitude again. But, it didn’t matter. I had received the gift of a lifetime. For me, it was that doll set that was the crème de la crème for a little girl. I knew that Grandma loved me in her own peculiar way. Maybe she didn’t always show it, but on this one Christmas Day, she did. Looking back, I suppose having eleven children, nine of whom were married, fifteen grandchildren and even great grandchildren made it really a labor of love to gift and give. And, she deserved to be the Queen Bee every Christmas.

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The perfect stocking stuffer! 5 IIIII Read what people are saying and watch the video.

Repeat Ad from inside cover page

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Let â&#x20AC;&#x2122;s stay connected #allysboholiving

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Ally's Boho Living Magazine --The Holiday Issue November 2018

Articles inside

Easy Tips to Create Boho-Style Holiday Tablescapes