Ally's Boho Living Magazine Preview - September 2017

September 2017

15

Dine in Singapore Like Never Before:

A Kelong Dinner

Exclusive Recipes

11 Easy Ways to Create a Boho Bathroom

t he premiere issue

What’s Your Boho Style?

Take the Boho Quiz

1

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deliciou s For more hine.com/recipe dolesuns

2 Ally’s Boho Living

stay connected with ally #allysboholiving

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4 Ally’s Boho Living

Discover global flavors

without leaving your kitchen!

This is your chance to experience some of Ally Phillips’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.

5

table of contents In Every Issue

114

8

Ally’s Letter

10

Contributors

11

Editor’s Letter

12

Ally’s Calendar of Events

18

Ally’s Kitchen Picks

42

Ally’s Kitchen Tips

126

More Recipes from Ally’s Kitchen

132

Tales From the Appalachian Mountains

138

Get Ally’s Look

Feature: Boho Travel 68

Desitnation Morocco

80

Desitnation China: Wrapping My Head Around a Country of a Billion Plus People (and Feeding Them)

96

Destination Singapore: Kelong Dinner

48

Feature: Boho Home 116

The Art of Creating a Boho Chic Bathroom

Also In This Issue 14

Boho Quiz

56

A Wedding Table

Cover photo by Jacqueline Pettie

6 Ally’s Boho Living

94

Feature: Boho Recipes 25

Appalachian Whiskey Smoky Chili

28

Chicken Pot Vegetable Stew

32

Tagine of Farm Vegetables

34

Pumpkin Cranberry Crinklee Scones

36

Lincoln’s Apple Date Dumpling Pie

38

Mango Pork Sloppy Joe Sliders

with Black Bean Corn Salsa

46

Fall Harvest Italian Breakfast

48

Pumpkin Ricotta Walnut Date Roll

50

Lowcountry Boho Jumbalaya

54

Coconut French Toast Waffles

56

23

76

Harisssa Garbanzo Bean Moroccan Salad

78

Harissa Roasted Turkey Breast

with Honey Garlic Orange

92

Pineapple Curry Pork in Coconut Sauce

with Ground Hazelnuts

95

Broccolini and Peas in Macadamia Nut Sauce

113

Kachang Panjang Cah Titek

(Long Beans in Candlenut Sauce)

26 7

8 Ally’s Boho Living

ally

a letter from

I grew up at the mouth of the hollers in southern West Virginia, coal mining country. My daddy died when I was 10. My mom was Croatian, had never finished high school, and all the sudden she was left alone on a cold, dreary January day in 1960 with four mouths to feed and the daunting responsibility of keeping a roof over our heads.

These Appalachian roots, where we didn’t have much materialistically, were magical. Now I realize, it was the best place to grow up because we kids were ‘hungry’. Not literally, but figuratively.

We were hungry for a better life. Hungry for an education. Hungry for opportunities. Hungry to see the world. Mom was unrelenting and pushed us to be the best we could be. To work hard. To be resourceful, resilient and respectful.

My world has the heavy influence of my days in the mountains and becoming a young, vibrant woman during one of America’s most tumultuous times, the Vietnam War era. Welcome to my world. My bohemian-chic life that has been carved from sacrifice, hard work, the touch of guardian angels and those who along the decades have believed in me.

This magazine is a tribute to all those who know that sometimes having less is truly having more. The gems that we have when we don’t have much inspire so much creativity and talent. That’s what you’ll see in this magazine, ideas that come from real life, from a person who learned to recycle, upcycle and reuse early in life. My food creations, my ideas for making your homes ‘talk’ by infusing your personality into it, my storytelling and sharing are all fashioned in the spirit of striking a chord with you, having you relate to some extent, and hopefully, seeing you move to making each and every day of your life better than the day before.

Yes, you are scripting it. You are shaping it. You move from being stuck in thinking to the action of doing.

No one else will do it for you. Believe bigger. You hold all the power in your hands!

9

our special contributors 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.

Adam J. Holland Adam is a husband, dad, cook and great American author wannabe.

Learn more at his website, The Unorthodox Epicure.

Candice Leong Candice is a private chef, food consultant and party conspiratrice in Singapore. Through the combination of her background in theater, bespoke clothing, diamond handling, extensive travels and obsession with food, she has evolved a manner of creating experiences and events that are infused with all that she is while being purposeful to her client’s needs.

10 Ally’s Boho Living

editor’s letter I still remember to this day when I first stumbled upon this dynamic woman. I was compelled to get to know her and through the miles, we ultimately connected.

Through our first phone conversation, her energy, passion and genuineness radiated through and I was an instant fan of Ally Phillips. And I know that I’m not alone—Ally has that gift of connecting with everyone she encounters.

Whether it’s a fellow Baby Boomer or Millennial, her infectious spirit, creativity and boho style draw you in.

In addition to her spirit, it was also her story of reinvention that drew me in. Not just once, but multiple reinventions, and to this day, I still see her reinventing herself while still being true to who she is.

After our initial connection a few years ago now, I always had a little voice in the back of my head saying, “find a way to work with her”. Well that time has come, and somehow, the stars aligned. One thing you’ll discover about Ally is that she is a dynamo, she’s always on the go and with so many projects on hand, she tuckers me out just trying to keep up. I take that back, I can’t keep up! But somehow, schedules aligned and with a lot of planning and many hours of developing what you see today, I’m beyond thrilled about the magazine we’ve created, together—one filled with her stories, travel adventures, home inspiration and of course recipes—all of them embodying the spirit of boho living.

I hope you enjoy this premiere issue of Ally’s Boho Living. Be sure to drop me a line and let me know what you think and what you’d like to see in the next issue. This is just the beginning of another exciting chapter!

Volume 1 / Number 1 Editor Danny de la Cruz Co-Editor and Photographer Ally Phillips Creative Director MJ Cadiz 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.

All my best,

Danny de la Cruz Editor 11

mark your calendars...

September 2017 September 11 Sweetest Chefs of the South Ridgeland, MS Meet up with Ally at the most indulgent party of the year featuring dessert tastings from 15 of the South’s A-list pastry chefs, cooking and photography demonstrations, drink pairings, a hot food bar and more, all at a stunning (air-waterfront venue in Ridgeland, Mississippi to raise funds to provide food for local soup kitchens and food pantries thru Extra Table.

Ally is a guest chef at this tasty event and will be preparing her delicious Croatian Cheesecake that was featured on Hallmark Channel’s Home & Family TV.

...and join Ally at t hese upcoming events 12 Ally’s Boho Living

October 2017

December 2017

January 2018

October 7-10 The Aussome Meat-Up Huron, OH

December 6 Fine Cooking Facebook Live with True Aussie Beef & Lamb Facebook 12 p.m. EST

January 1 Rose Parade Pasadena, CA

Host True Aussie Beef & Lamb invites 20 of the country’s leading culinary influencers to take part in a two-day experience at the Chefs Garden at the Culinary Vegetable Institute in Huron, Ohio. Attendees will be collaborating to work and find success with each other and True Aussie Beef & Lamb. Photo by David Schwartz

True Aussie Beef & Lamb and Fine Cooking have partnered to help you Own Your Party this holiday season. Join Ally Phillips and Chef Renee Scharoff of Blonde on The Run Catering on Facebook this December as they collaborate and bring you two recipes to take your holiday entertaining to new heights.

The celebration continues into the New Year with Ally at the Rose Parade ‘Live on Green’ Event.

December 31 Live on Green Event Pasadena, CA As you wrap up the year, catch Ally at the 2018 Rose Parade ‘Live on Green’ Event.

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Take the

BOHO QUIZ Discover your boho style by taking this easy quiz. Give yourself one point for every statement you agree with and the area with the highest score reflects your Boho style!

14 Ally’s Boho Living

Hippie Chic Boho

You’ve probably lived through the 60s and 70s as a teenager or young adult.

If not, you feel like that may be the era in which you find your tribe and your vibes. You’re reclaiming your roots as you emerge into re-invention, maybe retirement and new journeys in life. Your lifestyle reflects the strong influence of your past or your identity with this era—from food, music and fashion to the carefree spirited soul you are. ❏❏ Were you born in the late 1940s through the mid-1960s? ❏❏ Are you a baby boomer? ❏❏ Were you living during the Vietnam War era? ❏❏ Is your work career coming to a close in the next 5-7 years? ❏❏ Do you know most of the words to Beatles’ songs? ❏❏ Do you remember the British invasion?

Click here to read the rest of this article and see all the great content in this issue. Or go to vraimagazine.com/shop Rustic Ranch Boho ❏❏ Were you in high school when the song “I Heard it through the Grapevine” came out? ❏❏ Did you or do you own a pair of go-go boots?

❏❏ Is Gloria Gainer’s ‘I Will Survive’ your mantra song? ❏❏ Were or are you a conscientious objector? ____ Boho Score

You’re the kind who’s not afraid of getting dirty and digging in. Your hands are connected to the Earth and your soul is an expression of its beauty.

Vintage attire, boots and headbands express your colorful spirit. You feel as comfortable on a stallion as you do a Harley. Life for you is best served with friends and family gathered round a big table breaking bread and drinking good wine. ❏❏ Do you know what a Harley Soft Tail is? ❏❏ Are cowboy or cowgirl boots your most often worn shoes? ❏❏ Do you religiously practice recycling in most all parts of your life? ❏❏ Do you have several ways of tying and styling your doo rag? ❏❏ Do you have a garden, large or small, and tend it regularly? ❏❏ Most days, do you throw on a pair of well-worn jeans? ❏❏ Do you own more than three plaid and/or flannel shirts? ❏❏ Are you an early riser, like really early, 4:30 a.m. to 5 a.m. to get your day started? ❏❏ Do you find bars, nightclubs, parties and big shindigs uncool? ❏❏ Are you most happy driving an old pickup truck? ____ Boho Score continued on page 16

15

Cosmo Sleek Boho

City life defines where you thrive. You can go from corporate to comfortable with just a change of a long duster, funky jewelry or a flowing wrap scarf.

Your mission is mankind. Taking a stand. Putting yourself out there for the causes. While your cosmopolitan style may sometimes confuse, there’s no mistaking that whether it’s Chanel or Free People, you are making a statement. ❏❏ Do you prefer city living? ❏❏ Are you an apartment, condo, brownstone, etc. dweller? ❏❏ Is your yard for walking your dog city sidewalks or parks? ❏❏ Do you know, and maybe shop in, the store Barneys? ❏❏ Are you in love with Ralph Lauren designs? ❏❏ Do you enjoy working for and engaging in non-profit fund raising and activities? ❏❏ Are you confident in mixing up stylish patterns, textures and designs in your clothing and home?

Click here to read the rest of this article and see all the great content in this issue. Or go to New Millennial Bohovraimagazine.com/shop

❏❏ Is Anthropologie a great store for finding clothing and other accessories? ❏❏ Do you hit Starbucks more than three times/week?

❏❏ Are your favorite grocery stores like Whole Foods, Trader Joes or Fresh Market ? ____ Boho Score

❏❏ Do you enjoy doing yoga at your favorite studio? ❏❏ Do you shop at stores like Anthropologie, World Market, Urban Outfitters, consignment stores and antique shops? ❏❏ Do you like and wear ‘peace & love’ clothing and jewelry? ❏❏ Is Namaste a comfortable word for you? ❏❏ Are you considered a child of the Millennial generation? ❏❏ Are you an outdoors person? ❏❏ Is your idea of camping a nice hotel? ❏❏ Do you travel with a backpack?

Like a littl’ bit country and a littl’ bit rock n’ roll. You enjoy making your own food and you love to eat healthy. You might get it from places online like Blue Apron, Home Chef, Purple Carrot, Hello Fresh or Freshly, but, hey, you’re in the kitchen cooking. You’re super tech savvy, love your cell phone and can’t be without it, but you long for relationships and family. You consider yourself a global citizen and cherish your freedom. You’re in no hurry to rush life— marriage, family, children. Flexibility in a job is more important to you than salary. And, you crave work-life balance.

16 Ally’s Boho Living

❏❏ Do you make or would you like to make your own granola? ❏❏ Do you detest wearing comfortable shoes and prefer trendy and fashionable? ____ Boho Score

Discover your boho style

17

ally’s

Kitchen Picks 18 Ally’s Boho Living

People are always asking me, “What are some of your favorite kitchen things?”

It’s almost like asking which of my children I favor. All I can say is, “OMG! I have so many gadgets and thingeees that I just adore and LOVE in my kitchen!” Each has a purpose. Each is there when I need it. Some things I use daily. Other things I might just use occasionally. Some things are rarely used, but when I do use them, they’re my faves! Whether it’s a gadget or tool I use in cooking food, things used for clean up in the kitchen or something that’s part of serving and sharing food, there are just certain things that make me happy when I’m in my playground—the kitchen! continued on page 20

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Dish Towels When you’re in the kitchen cooking and playing as much as I am, some things get really used well. Yep, I do a lot of dishes and wash a lot of pots and pans. I might go through six plus dish towels a day. I always want a clean one because I’m wiping down surfaces from the stove, to prep tables and more. That means something that is an absolute favorite of mine are dish towels. And, because of the excessive use and washing them with Clorox (I’m a sanitary nut!) they get worn out, tattered and stained.

I love these 18-pack tea towels from Keeble Outlets. You get commercial grade products at consumer-friendly prices. You get six each of blue, gold and red-striped towels. They have a cool herringbone weave that makes for better absorption and they’re 100% 24 ounce cotton.

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These dish towels are used in four and five star restaurants, so you know they’re made for heavy duty. There will be some shrinkage after the first wash, which you want to do before using in the kitchen. But, here’s what I do before that first wash. I use them as napkins! Yes, they make these really rustic looking napkins. So, once that’s done, I throw them in the washing machine and they become dish towels! Oh yeah, after you throw them in the dryer (medium heat), pull them out before they’re bone dry, let them air dry, then fold. This reduces shrinkage.

Dish Towel Napkins

OK, I love dish towels that can serve as napkins. First of all they’re much less expensive than napkins. They’re more durable. And, once they get a few stains on them, oh, lawsy, the red pasta sauces, you can use them in the kitchen as kitchen towels.

The ones I totally love are found on Amazon and from Smartz. Larger than the tea towels coming in at a 28” x 20”, they are so smart and lovely when you set your table.

Here’s some of the things I love about these ‘towelkins’. First of all they have this vintage style reminiscent of a 1920s Parisian café. They’re large and can cover your lap completely. They can be washed, folded and they still have that touch of class that just makes your table or kitchen sparkle!

And, yes, they’re commercial grade, used in professional kitchens, but you can’t usually find them in regular retail stores. Oh, another thing, when you use them for drying glass, like nice wine glasses, they leave no lint.

20 Ally’s Boho Living

Marrakesh Tea Glasses Most folks love to drink wine out of stemmed glasses—the ideal shape and size for either white or red wines; others prefer stemless wine glasses.

But, being the Boho goddess I am, I love drinking my wine, either white or red, from Marrakesh tea glasses!

Usually about 3.5” tall, they hold about a half glass of wine at about 3 ½ ounces, less than a normal pour of about six ounces. They come in so many colors and patterns. I’m loving this eclectic mix of beauty, plus it makes it easier for everyone to know their glass—no tag jewelry needed because you’ll recognize your glass.

Another thing about these Marrakesh tea glasses is that I just get a global feel and experience when sipping my wine. They take up much less space on tables, are easy to hold and are less likely to topple over like the stemmed glasses when there’s a crowd. When I set a table, these glasses just sparkle in the light of candle glow and ambient lighting. Another great thing about them is that they can be used for lots of other drinks—juice, water, tea. And, they could be used as a votive. Most any that you order will come from Morocco—and, having been there in the souks and seeing these glasses, I feel like I’m returning when I use them. OK, the downside? Well, you must hand wash them.

Eclectic Dinnerware OK, sounds crazy, but it’s all good. For me and my boho spirit, matchie matchie is out. Whether it’s décor in my home or what I’m wearing, I like eclecticism in my life. And, the best place to make it pop is on my table!

This design style is the easiest because you can pick up a dish here or there from consignment stores, yard sales, junk stores, etc.

I mean dinnerware retailers are even making this happen now with sets they package and sell.

But, why let someone else define continued on page 22 21

your style? Make it your own. Combine colors, designs and period styles according to what makes you smile and happy.

My tables are always bursting with interest because of this slant and yours will too! Your guests will think that you’ve hand selected just for them a certain plate, bowl, cup, glass or piece of silverware—and, you can. So whether you pick up things along the path of life or whether it’s handed down from generation to generation, eclectic dinnerware is trending and perfect for anyone’s table. For sure, I consider this kind of dinnerware whimsical, mini works of art!

Anthropologie is a great place to pick up, especially on sale and when they offer even deeper discounts around holidays, great pieces to add to your collection.

Cast Iron Skillets

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I grew up in Appalachia, Southern West Virginia in the heart of the coal fields. I grew up during the era when coal was king. And, there’s one thing for sure, every coal miner’s home probably had two things on the stove. A can of bacon fat drippings and at least one cast iron skillet. Such was the case in our home and in our postage stamp-sized kitchen.

Right now I probably have collected over twenty cast iron skillets. A few new, but most are old, well-worn from decades of use and slick as a baby’s butt. And, at some time or another I use all these skillets—not just for frying or sautéing but also for baking. I wouldn’t even consider making cornbread in anything else. Sometimes pies and cakes are made in my cast iron. And, smaller cast iron skillets are perfect to use as serving pieces—yes, directly from the blaze to the table. Just be sure to have something under it if your table is wood!

If you don’t have a family heirloom piece, then scrounge around flea markets, thrift stores, consignment stores and more. You could get lucky and pick one up. There’s plenty of information on the Internet on how to season and maintain cast iron. Of course, you can buy new cast iron, but it’s not like the old school cast iron.

However, there is one exception in my kitchen. And, that’s Lodge Cast Iron’s seasoned 100% carbon steel skillet. I cannot even begin to explain how much I LOVE this skillet, and I use it all the time! It’s our go to skillet for camping as well as at the house. Much lighter than traditional cast iron, it’s exceptionally versatile, cooks evenly and is easy to maintain. All I gotta say is that cast iron, old as Methuselah and used as far back as over 2000 years ago in China, never goes out of style!

22 Ally’s Boho Living

23

s e p i c e R from ally’s kitchen

24 Ally’s Boho Living

Oh the West Virginia hills How majestic and how grand With their summits bathed in glory Like our Prince Immanuel’s Land Is it any wonder then that my heart with rapture thrills As I stand once more with loved ones On those West Virginia hills.

“"So many of my recipes and food meanderings are inspired by my years Yes, these are the Appalachian Mountains. The mountain range that formed nearly 480 million years ago that runs through many states from hereTheretoare lotsread growing up in those Maine to Alabama and Click even Eastern Tennessee. of memoriesthe rest for me in ‘them thar hills’ and the second verse of this song is like it was written for me: of this article and see allmajestic the West Virginia hills."

Oh, the West Virginia hills!

The lyrics of the state song of West Virginia. I learned this song by heart in junior high school when I was in Chorus class. It was required and the words rang true to my heart. Originally written as a poem in 1879 by Reverend David King for his wife, Ellen, it was put to music in 1885. Then in 1961, it became the state song.

great content in this issue.

Or go to vraimagazine.com/shop

Where my childhood hours were passed, Where I often wandered lonely, And the future tried to cast;

Many are our visions bright,

Which the future ne’er fulfills;

But how sunny were my daydreams On those West Virginia hills!

So many of my recipes and food meanderings are inspired by my years growing up in those majestic West Virginia hills. Those times when I felt like the world was my oyster and the only thing I needed to do was dream, work hard and make it happen.

Appalachian Whiskey Smoky Chili This Appalachian Whiskey Smoky Chili is infused with memories of hot dog chili from the Junction and Morrison’s, both drive-in restaurants where you parked your car outside and the car hop came out to take your order. This recipe’s also full of the wonderful beans, lots of beans, we used to eat, mostly pinto, growing up. Yes, a big bowl of ham hock, slow cooked beans were hearty, cheap and filling for many mountain families, including mine. A touch of smokiness from the paprika, a twist of Tennessee Jack Daniels whiskey and new flavors like beef chorizo and fire roasted chiles come together in a big Dutch oven pot to be a full meal on a cool Fall day. continued on page 26 25

appalachian whiskey smoky

26 Ally’s Boho Living

Appalachian Whiskey Smoky Chili Serves: 8+

chili

Ingredients

Instructions

¼ cup oil

1. In a large Dutch oven pot over

medium heat, put the oil, onions and garlic. Sauté about 5 minutes.

1 cup sweet onions, diced 2 Tbl. garlic, minced 9 oz. beef chorizo, crumbled ¾ cup green peppers, diced

2. Add the beef chorizo working

into the onion and garlic mixture.

Cook about 3 minutes stirring and blending.

1 lb. grass fed organic beef, ground and crumbled 2 (14.5 oz) cans organic tomatoes, diced

3. Add the green peppers and

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blend. Add ground beef, chop up and cook about 5 minutes blending all ingredients and flavors.

1 (9 oz.) fire roasted green chiles 1 tsp. sea salt

2 tsp. ground cumin

4. Add the tomatoes, green chiles,

salt, cumin, paprika, red chili flakes and blend well. Cover and cook about 5 minutes.

2 tsp. smoked paprika ½ tsp. red chili flakes

1 (14.5 oz.) can of cannellini beans 1 (14.5 oz.) can of black beans

5. Add the beans, water and

whiskey. Blend well. Cover and cook on medium heat 45-50 minutes. Stir occasionally.

1 (14.5 oz.) can of dark red kidney beans 2 cups water

¼ cup Jack Daniel’s Tennessee whiskey GARNISH: Green onions, chiffonade sliced Fresh burrata Fresh avocado slices

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28 Ally’s Boho Living

chicken pot vegetable stew 29

In today’s food world we have buzz words and phrases like farmto-table, recycling, cooking green, going green, upcycling and more.

These are good things by all means.

But, this is the way that I grew up with a single mom in the hills of West Virginia. Mom didn’t waste one thing. Like many of that era, we saved and recycled everything from ribbons and wrapping paper, plastic tubs that food came in, jelly jars and other glass jars, aluminum foil and more. I even remember Mom taking slivers of soap, always the cheapest kind like Lava Soap and binding them together to make a new bar— great for scrubbing us kids clean.

Yep, there was no waste. We were resourceful. We appreciated and used everything we had.

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This chicken pot vegetable stew is a spin-off of my growing up and resourcefulness. Never would I ever throw out a bird carcass with even snippets and slivers of meat on it.

No sirrreee bobbeeee, that carcass is boiled—great stock comes from it and those small pieces of meat fall off the bone and can be eaten. This stew is like a dumpling stew without the dumplings. If you want more of a soupy, brothy chicken dish, then just omit the last step of adding the slurry to thicken the mixture. Either way, you’re gonna love, love, love this recycling of a deli chicken carcass. And, to boot, we have an international spin on the flavoring, cumin and curry!

30 Ally’s Boho Living

Chicken Pot Vegetable Stew Serves: 6+

Ingredients

Instructions

1 deli whole chicken carcass, with some meat on it

1. In a large heavy pot over

12 cups water 2 ½ tsp. sea salt 1 (12 oz.) box organic cream of chicken condensed soup 2 tsp. ground cumin 2 tsp. ground curry, yellow (vs. red) VEGETABLES: 3 carrots, sliced diagonally into bite size pieces 1 cup sweet onions, large dice 1 cup celery, sliced 1 cup red bell peppers, large dice 6 oz. mushroom blend, shitake, oyster, pleurote, mini bella 1 cup frozen petite peas Slurry for Thickening: ½ cup warm water + 5 Tbl. all-purpose flour, blend well into mixture

medium high heat, put the leftover chicken carcass, water and salt. Bring to a simmering boil. Reduce heat to medium.

Cover (leave lid askew to let steam escape) and cook for 30 minutes.

2. Using tongs, remove the carcass

and put on a plate. Let it cool, then pick the meat from the bones and place aside. Discard the bones and skin.

3. Add the condensed soup, cumin

and curry to the broth mixture.

Blend well, cover and cook about 15 minutes.

4. Add the meat, carrots, onions

and celery. Cover and cook about 25-30 minutes. Then add the peppers, mushrooms, and peas. Blend.

5. Increase heat to medium high

allowing mixture to come to a slight bubble and then drizzle in, while stirring, the slurry to thicken the stew. Reduce heat to low.

Cover and let it simmer about 15 minutes.

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tagine of farm vegetables

32 Ally’s Boho Living

of Farm Vegetables Click hereTagine to read the rest Ingredients of this article and see allInstructions the great content in this issue. Or go to vraimagazine.com/shop

You may be wondering what a tagine is. Well, being the traveling nomad I am and loving food from all cultures, I discovered the tagine when I visited Morocco. It’s a North African Berber pot that dates back hundreds and hundreds of years.

While journeying around Morocco, I saw tagines of every size and in different places—from restaurants to truck stops.

Tagines can be beautiful pieces of artwork that you both cook in and can serve. There’s a circular base that’s flat with low sides and there’s the cone shaped dome that snuggly fits into the base. In ancient times, the tagine was buried in hot coals and food was cooked. Not to worry, today we can use a tagine in the oven or on the stovetop with a diffuser. I call tagines ‘biblical slow cookers’ because they cook food similarly.

If you purchase a tagine, make sure you know whether it’s intended for only decorative purposes or for cooking, too. Makes a big difference! It’s definitely going to be a conversation piece when you bring to the table the delicious dish you’ve prepared and do the ‘tahhh dahhhh’ as you remove the conical top!

Serves: 6+

1 small eggplant, ends trimmed, washed and diced 1 cup cherry tomatoes, sliced in halves lengthwise 1 cup sweet onion, diced

1 cup red bell pepper, diced

3 medium potatoes, washed, rinsed, skin on and cut into large thick fries 8-10 whole thin carrots, bottom trimmed and about 6” in length 2 zucchini, about 6-7” in length, sliced lengthwise and then each half into thirds 2 yellow squash, about 6-7” in length, sliced lengthwise and then each half into thirds 1 ½ tsp. sea salt, divided 1 tsp. coarse ground pepper, divided 1 tsp. red chili flakes 7 Tbl. olive oil 1 1/3 cups chicken cooking stock, divided Fresh thyme bouquet, tied with cooking string

1. Preheat oven to 350.

2. In the bottom of the tagine, put

the eggplant, tomatoes, onion and bell peppers. Sprinkle on one-half teaspoon of salt and pepper, drizzle on three tablespoons of olive oil. Toss and mix. Add one cup of chicken stock.

3. Put the potatoes in a bowl and

toss with two tablespoons of olive oil and one-half teaspoon of salt. In the center of the chopped vegetables, start mounding the potato slices leaving about 1 ½” around, exposing the chopped veggies.

4. Place straight up the whole

carrots, zucchini and squash all around the tagine and leaning into the mounded potatoes. Top with the thyme bouquet.

5. Drizzle the remaining chicken

stock and olive oil around the standing veggies. Sprinkle with the remaining salt and pepper.

6. Cover with the tagine lid. It may

not completely close. That’s ok, it will as the veggies cook. Roast in the oven for 75 minutes.

33

pumpkin cranberry crinklee s

34 Ally’s Boho Living

scones

Nothing speaks of Fall more than pumpkin! As a kid, I couldn’t wait for the pumpkins to come to town. Well, the pumpkins to the grocery stores.

That meant buying one, carving out a jack-o’-lantern and then Mom would save the pumpkin for cooking. Yes, that was a lot of work. I’m a tad bit less inclined to go through all that work, so for me and this recipe, we’re going to make it easier for you by using a canned pumpkin puree.

These pumpkin cranberry crinklee scones have so many textures and flavors. You’ve got the hint of orange, the subtle tart of the buttermilk, the chewiness of the warm, dried cranberries, the small crunchies of the crinkly exterior, the sprinkles of turbinado sugar, and of course the star, the delicious pumpkin flavor! I chose not to have the pumpkin flavor compete with any other spices like cinnamon, but you can throw that in if you like. The inside of these scones is moist and tender. You might even think you’re tasting the traditional pumpkin pie texture. Another way to explain it--well, it’s almost like eating a hot donut, if you’ve ever had that amazing food experience. Hey, I’m from the South and home of Krispy Kreme hot donuts!

Click here to read the rest Pumpkin Cranberry Crinklee Scones of this article and see all Ingredients Instructions the great content in this issue. Or go to vraimagazine.com/shop Makes: 6 large or 12 medium sized scones

1 cup flour, all-purpose

1. Preheat oven to 400.

¼ tsp. salt

2. In a large mixing bowl, combine

1 Tbl. baking powder

1/3 cup brown sugar, packed 1 Tbl. orange zest

4 Tbl. coconut oil, liquid (if solid, microwave on high about 20-25 seconds) ½ cup organic pumpkin puree ½ cup buttermilk ½ cup + 2 Tbl. dried cranberries 1 Tbl. turbinado sugar GARNISH (optional): Powdered sugar for dusting

the flour, salt, baking powder and brown sugar. Mix together with your fingers working out any lumps from the brown sugar.

Add the orange zest and blend.

3. Add the coconut oil, pumpkin

and buttermilk. Using a wooden spoon, mix together into a thick batter. Add one-half cup cranberries and fold into the batter.

4. Line a cookie sheet with

parchment paper. Portion out the batter into the scones. I chose large scones about 4-5 inches in diameter. Top each with a few of the remaining cranberries and a sprinkling of turbinado sugar.

5. Bake for about 15-17 minutes.

Remove and cool a few minutes.

Dust with powdered sugar if wanted. Eat them warm and enjoy the crinkly exterior crunch and the tender warm inside!

35

lincoln’s apple date dumpling pie

I’m enthralled with the food preferences and favorites of our American presidents. And, one of our most beloved and revered is Abraham Lincoln, our 16th president.

Lincoln was a simple man. Born in a cabin, poor and without much, he became president after numerous defeats running for other offices. I think that’s what I love so much about this man, his tenacity, perseverance and resiliency.

Mr. Lincoln was particularly fond of fresh fruit and his favorite was the apple. He loved apples in various

forms from pies to cakes and just biting into an apple. Lincoln wasn’t a stranger to the kitchen. In his era, learning to cook was a survival skill.

And, Midwestern food historian Rae Katherine Eighmey shares that it is said that after a long day working in his law office, he would go home, don a blue apron and help his wife, Mary Todd, cook. Her book, Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times (Smithsonian Books, 2014) is surely a great one to explore if you’re interested learning more about Lincoln.

36 Ally’s Boho Living

This apple date dumpling pie would probably make Lincoln very happy. Seasoned with warm spices, cinnamon and nutmeg, the apples, cooked al dente with a hint of crisp, have an almost caramel taste with the brown sugar and butter.

Topping the apples, are the date dumplings. Peaks of crunch, a warm buttermilk biscuit flavor and hints of extra sweetness with the dates and turbinado sugar make it the perfect pairing with the apples and perfect for the Fall season.

Lincoln’s Apple Date Dumpling Pie Makes: 1 Pie

Ingredients

3 Tbl. oil, canola

APPLES:

¼ cup whole milk, but you can use half & half

¼ cup buttermilk

4 cups apples, organic honeycrisp, washed and skin on, cut into bitesize pieces

1 Tbl. salted butter, melted 1 Tbl. turbinado sugar

1 large lemon, juice ¼ cup brown sugar

GARNISH:

1 tsp. ground cinnamon

Freshly grated nutmeg

½ tsp. ground nutmeg

Ice Cream

3 Tbl. Salted butter, melted DATE DUMPLINGS:

1 cup flour, all-purpose 1 Tbl. baking powder ¼ tsp. sea salt ¼ cup sugar

3. DATE DUMPLINGS: In a medium

mixing bowl, combine the flour, baking powder, salt, sugar, dates and toss and blend. Add the oil, buttermilk and cream.

Blend into a thick batter. On the top of the apples, place about five dollops of the batter around the perimeter and one in the center. Drizzle on the melted butter and sprinkle on the turbinado sugar.

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3 Tbl. flour, all-purpose 1/8 tsp. sea salt

sugar. Sprinkle on the apples.

Drizzle on the melted butter.

Toss and blend well to coat the apples. Pour into a pie plate lined with a crumpled piece of parchment paper.

¼ cup dates, chopped

1. Preheat oven to 375.

2. APPLES: Put the apples in a

medium sized mixing bowl. Toss in the lemon juice. In a small bowl, combine the brown sugar, cinnamon, nutmeg, flour and toss and blend well working out the small pebble lumps in the brown

4. Bake in a preheated 375 oven

for about 25 minutes. Remove and let the pie cool about 1015 minutes. Serve immediately giving each plate a quick, light dusting of fresh nutmeg. Ice cream is always welcome!

"...the apples, cooked al dente with a hint of crisp, have an almost caramel taste with the brown sugar and but ter."

37

mango pork sloppy joe sliders with black bean corn salsa

38 Ally’s Boho Living

In December 2016 I appeared on the Food Network (FN) show, ‘Clash of the Grandmas’. Now, don’t chuckle! Just know that this show, which is super popular like the other FN show, ‘Chopped’, pits four grandmas against each other in a quest for the ten thousand dollar prize. These grandmas, while nice and polite, go for the jugular when they’re in their kitchen space.

Watch out! You don’t want to mess with a grandma on a mission! And, these grandmas certainly defy the traditional image and expectations about being a grandma. Hip, energetic, witty, savvy and wicked experts in the kitchen— helping to redefine ‘grandma’ in the 21st century!

To see more of Ally’s Food Network experience, click here.

The theme of our episode was Grandma’s World Tour, so all of the challenges had a global spin. For the second recipe, host Cameron Mathison gave us the challenge of creating a fusion dish that showcased both Mexico and Hawaii. We only had 45 minutes to create something that would wow the judges.

My head was spinning. But, I knew that pork and mangoes were definitely Hawaiian and nothing speaks more of Mexico than black beans and corn. So, with this basic precept in my head, I took the plunge and decided to create a new spin on one of my sons’ favorites growing up— Sloppy Joes! Forty-five minutes goes fast when you’re starting from scratch, but it all began coming together without a hitch. The flavors and aromas were fabulous—scents of cumin, the bouquet of shallots, garlic, peppers and the ubiquitous freshness of mango. I think the three judges, Sherone Hakman, Aarti Sequeira and Jake Smollett, were impressed. I didn’t leave a stone unturned even down to the buttery, grilled Hawaiian slider buns.

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Since the show, I’ve made this recipe several times. It gets rave reviews.

So simple and with unexpected flavors, it’s going to be perfect for chilly Fall evenings, for gathering round the TV watching football and why not whip up a big batch for tailgating!

Photo above: Ally lands in Hollywood.

Photos below: Ally competes in Clash of the Grandmas; images courtesy of Food Network

continued on page 40

39

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Mango Pork Sloppy Joe Sliders with Black Bean Corn Salsa

2 cups corn, previously frozen

Serves: 8+

1 tsp. coarse ground pepper

Ingredients SLOPPY JOES: ¼ cup bacon drippings 1 Tbl. garlic, minced 2 Tbl. shallots, minced 1 lb. pork, ground

1 lb. hot sausage, ground 1 tsp. sea salt 1 tsp. coarse ground pepper 2 tsp. ground cumin ¼ cup concentrated tomato paste 1 ½ cups mango puree 1 can (10 oz.) Mexican tomatoes, diced with lime and cilantro, i.e., Rotel ½ cup green pepper, diced BLACK BEAN CORN SALSA: 2 Tbl. bacon drippings 1 Tbl. garlic, minced 1 Tbl. shallots, minced

1 (14.5 oz.) can black beans, drained 1 tsp. ground cumin 1 tsp. sea salt

½ tsp. red chili flakes

2 green onions with green tops, sliced ¼ cup green pepper, diced ¼ cup red pepper, diced

¼ cup Dole Packaged Foods Mango, previously frozen, diced into smaller pieces.

and cook about 2 minutes. Add the tomato paste and work into the crumbled meat for a couple of minutes.

3. Add the mango puree, blend,

then add the tomatoes and blend. Reduce heat to medium low. Cover and cook about 20 minutes. Add peppers, reduce heat to low. Cover and simmer.

BLACK BEAN CORN SALSA:

4. In a heavy medium pot on

medium heat, add the bacon drippings, garlic and shallots.

Sauté about 2-3 minutes.

5. Add the corn, beans, cumin,

GARNISH: 1 lime, cut into wedges Sliced green onions

Instructions SLOPPY JOES: 1. In a large cast iron skillet over

medium heat, add the bacon drippings, garlic and shallots.

Sauté about 2 minutes.

2. Add the pork and sausage.

Brown and crumble. Add the salt, pepper and cumin. Blend in

40 Ally’s Boho Living

pepper, salt and chili flakes.

Blend and cook about 7-9 minutes stirring occasionally.

6. Reduce heat to medium low.

Add the green onions, green and red peppers and mango.

Blend well together. Reduce heat to low. Cover and let this salsa steam about 10 minutes or until ready to serve.

discover more at ally’s kitchen the spirit of bohemian style

click the image to see the video

41

ally’s Kitchen Tips

42 Ally’s Boho Living

Click here to read the rest of this article and see all the great content in this issue. Or go to vraimagazine.com/shop Everyone’s kitchen is different. And, you organize your kitchen according to not only the size, layout, equipment and design, but also by just how much you actually use your kitchen. For someone like me, whose daily office is the kitchen, I have many things that make my work run more smoothly and efficiently—no different than someone whose office is in a high rise and sitting behind a desk.

So, on to just a few of my (many) kitchen tips that help my ‘office’ run full steam professionally. And, I would love, love to hear what you do in your kitchen. What are your kitchen tips?

Email me at ally@allyskitchen.com! continued on page 44

43

Veggie Waste Bowl When you’re getting ready to slice and dice vegetables for whatever, a bolognese sauce, soup, or stew, you’re going to be more organized on your work surface, large, small or somewhere in between, using a veggie waste bowl. Toss those ends you cut off, tips you chop, the skins of onions and garlic and more, into the bowl as you’re working. Or scoop it with your knife and toss in the veggie waste bowl. The size of the bowl is up to you. And, it can be glass, metal or plastic. If you compost, then you have food gold. If you don’t, then you have all the waste neatly collected in the bowl for disposal.

Bowls for Salt, Pepper and Red ClickSmall here to read the rest Chili Flakes of this article and see all the great content in this issue. Or go to vraimagazine.com/shop

Salt and pepper shakers are for serving in my house. For cooking, I put salt, pepper and red chili flakes (because my husband loves this spice kick on so many things from eggs to pasta) in small bowls. They’re placed on my work surface near the stove for easy access while cooking.

I can either use a measuring spoon to grab what I need or my fingers, which are always clean (not to fret!). Shakers for salt, pepper and red chili flakes make more sense on your table when folks are eating. You want the simple and quick access and flow of having these spices in bowls when cooking.

Rubber Spatulas All rubber spatulas are not created equal. They come in different sizes, shapes and lengths. I like to have a variety because it’s not a onesize-fits-all in my kitchen. I’ll use a small, delicate rubber spatula when frying eggs. I’ll gently lift up the edges and let the whites drizzle around the small skillet to cook more evenly. For big bowls of batter, I want a more sturdy handle and larger swipe surface for getting everything out of the bowl. Even tiny spatulas have a purpose allowing you to get into nooks and crannies of everything from lids and jars to bowls.

When cleaning your spatulas, if the rubber top is removable, be sure to take it off and clean around the area that connects on the handle.

About every month I soak my rubber spatulas in hot, soapy water with a little Clorox to disinfect and clean.

44 Ally’s Boho Living

Wooden Spoons and Utensils Like rubber spatulas, wooden spoons are a staple for cooking. The burn marks on most of the handles of my spoons and utensils are a testament to their frequent use. I have them in various sizes, shapes and lengths. Some I use also as serving pieces. Some are hand whittled.

Others are machine made. Depending upon the job at hand, I grab from nearby glass jars (where they’re stored on the counter right in sight) the right one for the task. Need that extra-long handle for a big pot of soup or only a small petite spoon for stirring a melting chocolate ganache? It’s all right there within reach.

One important thing about your wooden utensils is steps in cleaning them. Wash them in soapy water and dry by hand immediately. You can occasionally rub with mineral oil to restore the brilliance of the wood and keep the wood in better condition. This oil is food safe and is quickly absorbed into the wood.

Tasting Spoons and Forks One thing that’s most essential when cooking is to taste. And, you might be tasting several times one dish you’re making as you go through the recipe. That means you want to have small spoons and forks for tasting. Otherwise, you’ll be going through a lot of silverware.

Remember, you don’t want to double and triple dip that same tasting spoon or fork.

If you wash it between tastings, great. If not, then just have nearby a container of tasting spoons and forks. These can be plastic too and you toss them out. But, in my kitchen, I’d need to buy stock in plastic spoons and forks since I go through so many.

I buy small metal spoons and forks and keep them nearby for just tiny sips and tastes making sure all the flavors are coming together harmoniously!

Clorox Wipes It’s so important to disinfect your work and preparation surfaces when cooking, especially when you’re dealing with meats like chicken. I keep a container of Clorox wipes under my sink at all times.

Regardless of what I’m chopping, slicing, dicing, cutting, I always wipe down the surface area(s) with the wipes. Gives me a satisfying sense of cleanliness and ensures food safety. Doesn’t matter whether it’s just your small counter surface in your apartment or a large home kitchen that could rival a professional one, it’s best to make sure those gnary germs are busted!

45

fall harvest italian breakfas 46 Ally’s Boho Living

st

Fall’s the time when the days get shorter, the temperatures get cooler and nestling in at home means hearty meals beginning with breakfast! This Fall Harvest Italian Breakfast is a starter that will get your engines revved and keep you going through the day. It’s a meal that can be breakfast for dinner, too!

Yes, this beautiful and delicious recipe is designed to be a real meal, not just a grab-and-go as you head out to start your day. It’s perfect for a lazy weekend brunch and entertaining friends and family. Be sure to have some nice, large, bistro bowls to serve this fare in. You want plenty of room as you twirl the pasta and douse it in the creamy egg yolk—one or two eggs? It’s up to you!

Fall Harvest Italian Breakfast Serves: 2-3

Ingredients

Instructions

5 slices thick cut bacon, fried/ cooked

1. Preheat oven to 400.

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2 ½ cup cherry tomatoes, multicolor or single color, heirloom cherry tomatoes are great 3 Tbl. extra virgin olive oil

½ tsp. garlic granules or powder ½ tsp. onion powder

6-8 ounces cooked pasta, i.e., linguine, fettuccini, fusilli bucati, spaghetti

½ cup basil pesto, store bought ¼ tsp. red chili flakes 1 tsp. coarse ground pepper, divided 1 tsp. sea salt, divided 3 eggs 2 Tbl. Italian parsley, chopped

2. Chop the cooked bacon. Set

aside.

3. Put the cherry tomatoes in a

baking pan. Coat with olive oil, garlic and onion powder and one-half teaspoon of salt. Toss and blend. Roast in a preheated 400 oven for about 15-18 minutes or until some golden brown charring is seen on the tomatoes. Remove and set aside.

4. Combine the cooked pasta (still

warm) with the basil pesto and red chili flakes. Toss and blend.

Set aside.

5. Put a small non-stick skillet on a

medium blaze. Coat the skillet with cooking spray. Crack open each egg, cover and steam for about 2-3 minutes then reduce heat to medium low. Cook until the whites are about cooked and the yolk is Sunnyside. Note: If you prefer soft boiled eggs or poached eggs, then prepare them that way.

6. Assembling: Put equal amounts

of pasta in each bowl. To one side put equal amounts of roasted tomatoes and bacon.

Add the cooked egg to each.

Garnish with fresh, flat chopped Italian parsley.

47

Sometimes I feel sad for the tasty pumpkin patch. Why? Well, because it’s such a wonderfully tasty squash, full of nutrition and so versatile. And, like one of my favorite TV shows, The Voice, it’s really trendy and popular, alas, for only a few months at a certain time of the year. Yes, the Fall means about everything pumpkin. But, I believe pumpkin needs to be part of our repertoire of recipes year round.

I mean you can get the perfectly delicious pureed form year round and enjoy it in ways other than the traditional pumpkin pie.

pumpkin ricot ta walnu

That’s the genesis of this amazing and easy recipe for pumpkin ricotta walnut date roll.

Now another ingredient I love to work with is puff pastry. Talk about ways you can use this product. Next issue, maybe we’ll do a feature on puff pastry and I’ll give you all these crafty ways to use it! So many things I love about it. Besides versatility with both sweet and savory recipes, it’s always predictable. It can be fashioned according to what you’re doing. It’s like molding clay. And, you can use the entire box or just a part of it saving the rest for another recipe idea.

This recipe is hard to categorize.

Is it a dessert? Is it a bread? Is it for breakfast? Is it a snack? It’s all these things and more. It keeps well when wrapped air tight and refrigerated.

And, it slices like a dream, especially on day two. Top it with a little whipped cream and you have elegant dessert slices. Add a tad of butter, broil it to melt and toast and you’re ready for a fabulous breakfast or brunch bite. Wrap it in old school wax paper and it travels like your best friend!

48 Ally’s Boho Living

Pumpkin Ricotta Walnut Date Roll Makes: 1 Roll

t date roll

Ingredients

Instructions

¼ cup ricotta, slightly room temperature

1. Preheat oven to 325.

¼ cup mascarpone, slightly room temperature 1 egg, beaten and 1 egg, unbeaten, divided ½ cup pumpkin puree 1 tsp. allspice

2. In a medium mixing bowl,

combine the ricotta, mascarpone, beaten egg, pumpkin puree, allspice, cinnamon, two tablespoons of flour and salt. Blend well into a creamy mixture. Set aside.

3. Sprinkle the remaining flour on a

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2 tsp. cinnamon

5 Tbl. flour, all purpose, divided ¼ tsp. salt

3 (3x9”) puff pastry pieces, thawed, but still somewhat chilled for easy rolling 1 cup walnuts, chopped finely ¾ cup dates, diced

clean work surface and a rolling pin. Fold out the three pieces of pastry. Do not separate.

4. Place pastry on the floured

surface and roll out to about a 12’ x 15” size. Spread the ricotta/pumpkin mixture on the dough leaving about one inch around the perimeter uncovered.

5. Sprinkle on the nuts and the

dates. Start at the long opposite side from you. Gently pull up the pastry and start rolling and tucking in the sides. Gently pinch together once the entire dough is rolled.

6. Use a flexible spatula to lift

and put on a parchment papercovered cookie sheet.

7. Use a pastry brush and coat the

top and sides of the roll with the unbeaten egg.

8. Bake in a preheated 325 oven

about 35 to 38 minutes. Remove to a cooling rack for about 30 minutes before slicing. Use a sharp serrated knife to slice.

49

lowcountry boho jumbalaya The Lowcountry. If you’re from South Carolina you well know what that means. But, for those who aren’t familiar with this southern state that I call my second home, after being raised in West Virginia, the Lowcountry is an area along the coast that’s defined by its geography and culture. And, food.

A rainbow of cultures has influenced and makes up the Lowcountry—there’s Southern, Native American, European, Caribbean and African roots that have joined over centuries to shape the unique cuisine. Things like Hoppin’ John, Okra Soup or Gumbo, Shrimp and Grits, Collards, Hushpuppies, Catfish Stew, Charleston Red Rice and more, the Lowcountry is food and food is the Lowcountry.

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continued on page 52

50 Ally’s Boho Living

51

I’ve taken a Lowcountry favorite, Frogmore Stew or sometimes called Lowcountry Boil, and married it to a French Quarters of New Orleans where creole jambalaya originated. Alright, a disclosure here, don’t freak! While it looks like quite an ordeal with all the ingredients and steps, it’s not that daunting. And, I assure you, it is worth every minute of preparation!

You could do this recipe in steps.

For instance, make the beans and rice one day, refrigerate, then have ready for the next steps.

Be sure to have one big mack daddy paella skillet or something similar to bring this dish all together.

You could do it in a large deep pot, too, then serve in a large bowl. Oh, the colors, flavors and textures are worthy of a Picasso. And, if there are leftovers, get ready for big yum.

Heat it up and steam an egg on top! Perfect for breakfast!

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"Oh, the colors, flavors and textures are worthy of a Picasso. And, if there are leftovers, get ready for big yum."

52 Ally’s Boho Living

Lowcountry Boho Jumbalaya Serves: 6+

Ingredients BEANS: 1 lb. dry baby lima beans + 9 cups water, divided

GARNISH: Fresh mint, chopped Fresh cilantro, chopped Fresh limes

1 tsp. sea salt

Green onions, chiffonade sliced

1 tsp. coarse ground pepper

Sour Cream

1 ham hock 1 Tbl. garlic, sliced thinly 1/3 cup sweet onions, diced ½ cup diced ham 1 cup chicken broth RICE: 1 ½ cups rice, jasmine + 3 cups water 3 Tbl. butter, salted 1 tsp. sea salt ½ tsp. red chili flakes 1 tsp. yellow curry powder 4-6 saffron threads 1 (10 oz.) can diced tomatoes with green chiles 2 cups frozen petite peas, slightly thawed ½ cup cilantro, finely chopped, divided MEAT & SEAFOOD: 2 Tbl. oil 5-6 small chicken andouille sausages, cut into 1½” rounds.

Note: You can buy this sausage in large sizes, one would be fine. ¼ cup celery, sliced ¼ cup sweet onions, diced ½ bell pepper (any color), diced 1 lb. large shrimp, tail on, deveined 3 tsp. Old Bay seasoning 4-5 cups fresh arugula

Instructions 1. BEANS: Rinse the beans well.

Drain. Put in a large pot with the salt, pepper, ham hock, garlic and onions. Pour in about seven cups of water. Blend. Cover with a lid. Turn to high heat. Bring to a boil cooking for 20 minutes.

2. Reduce heat to medium high.

Keep covered and cook for another 45 minutes stirring occasionally and checking to see if you need to add more water. Continue cooking another 15-20 minutes adding water as needed until the beans are tender. Most of the water will be absorbed.

3. Remove the ham hock. Let it

cool and pick off the meat. Toss back into the beans along with the diced ham. Add the chicken broth. Stir. Turn heat to simmer and let the beans cook as you prepare the remaining parts of the dish. NOTE: You may need to reheat prior to serving.

4. RICE: In a large microwavable

glass bowl, put the rice, water, butter, salt, red chili flakes, curry powder, saffron and blend.

Cover tightly with microwavesafe plastic wrap. Place in microwave on high for 17 minutes.

the steam. Use a large fork to separate the grains. Add the can of diced tomatoes with chiles.

Recover and let this sit for about 15-20 minutes then toss in the peas. Set aside until ready to serve. NOTE: You may need to reheat prior to serving.

6. MEAT & SEAFOOD: In a large

cast iron skillet over medium high heat, put the oil. Let it get hot.

Add the sausage pieces and fry until a golden brown on each side. Use a slotted spatula and remove the meat to a bowl. Set aside.

7. Put the celery, onions and

peppers in the same skillet.

Turn heat to medium and sauté about 5 minutes. Reduce heat to medium low. Add the shrimp, sprinkle with Old Bay seasoning.

Toss and blend into the mixture cooking the shrimp until bright pink. Remove skillet from heat.

Cover and let this steam while you’re putting the parts together.

8. ASSEMBLING: In a large round

serving dish (about 14”-16” diameter), visualize three spaces.

Put a mound of the rice mixture in one space, beans in another space and in the third space put the arugula and top with the sausage and shrimp. Garnish with mint, cilantro, splashes of lime juice and green onions.

Serve immediately. Have sour cream and more green onions, limes and herbs for individual servings.

5. Remove the bowl to the counter

and carefully release some of

53

coconut french toast waffles

54 Ally’s Boho Living

How can something like bread not be decadent with more butter and eggs? And, in this case you’re going to douse your rich bread in an egg mixture teaming with the richness of coconut milk, vanilla and a hint of sweet sugar. Yes, I’m talking about brioche bread for French toast, but in this case it’s not only French toast, but it’s French toast waffles.

Brioche has centuries of history as a food. If you’re not familiar with it, it’s French. Sounds Frenchie, huh?

Brioche is made much like other breads, but the overriding difference is that it’s a richer type of pastry, not bread, because of more eggs, butter and milk, sometimes cream and sometimes brandy!

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Brioche bread dates back to about 1404 when the word ‘brioche’ first appeared. Most likely it has its beginnings in Normandy when the Norman Vikings brought their cows to Northern France.

The milk was churned into a cross between a butter and a cheese, kind of like brie cheese. Peasants most likely would have eaten this type of ‘butter’ since real butter was usually eaten by the dairy farmers who produced it.

Brioche has been enjoyed for centuries by Parisians as a status symbol. This delicacy is the perfect selection for Coconut French Toast Waffles. You’ll be biting into a sweet and decadent stack of tender grilled bread with the hints of crisp from the heat of the waffle iron. There’s no need to make the brioche bread.

Simply order it online or find it at your local bakery or grocer. And, if you find it day old and marked down, grab it and run! It’s perfect for so many things!

Serves: 6

1 loaf of French Brioche Bread, cut into about 7-9 slices, about 1 ½” to 2” thick 3 eggs, beaten

½ cup coconut milk ½ cup milk, whole 2 tsp. vanilla 2 Tbl. sugar TOPPINGS: Butter Blueberries Strawberries Bananas Maple Syrup Note: If berries are out of season, use Dole Packaged Foods Frozen Berries (blueberries, raspberries, blackberries, combination frozen berries).

1. Preheat the waffle iron to the

high level.

2. Combine in a large glass pie

plate the eggs, coconut milk, milk, vanilla and sugar. Whisk and blend.

3. Dip the bread in the mixture,

both sides. Give the hot waffle iron a quick coat of cooking spray.

4. Depending upon the size of your

waffle iron, place one or more pieces of bread. Do not shut the lid. You’ll use the waffle iron like a ‘grill’.

5. Let the first side down grill to a

golden brown, about two to three minutes. Take a fork and gently flip to the other side and repeat the cooking. Note: You may want to gently press down on the bread as it’s cooking.

6. Remove the waffle slices to a

plate and repeat until all slices are cooked.

7. Serve immediately with butter,

fresh fruit and warm syrup.

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Weddi a

table

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ing

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Planning is one of my virtues. I’ve always been a good organizer and kept a ‘to do’ list. And, my planning can involve months, even years, in advance. When you’re talking about your son’s wedding and hosting the rehearsal party, you have a tenuous responsibility. Big time planning.

There’s more to a rehearsal party than meets the eye. It’s the occasion to set the mood and ambiance for what is to come for the wedding day and reception gala. And, for me, it was even beyond what I expected. I wanted to pull out all stops for my oldest son, Matthew, nearly 40 and who was marrying for the first time, the love of his life, Kristin.

And the Planning Begins For months I’d made plans. I had two stunning harvest tables made from 100 year old South Carolina barnwood. Tables that were 15 feet in length and stunning. I had selected beautiful rental farm rustic furniture to accompany these two featured tables. Options and ideas for fresh flowers had been meticulously selected. Tablecloths, napkins, dinnerware and more. The theme was to be reflective of life in the Lowcountry. To accomplish all of this, the party was to be in our side yard overlooking the majestic briny waters of the inlet of coastal South Carolina.

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It was going to be the perfect setting, very Great Gatsby like, all in cream hues with splashes of earthy colors. My hope was that it would be a cool, balmy Fall evening. No strong winds. Only whispers of leaves rustling. Twinkle lights would be scattered throughout the massive live oaks that shaded the emerald green grass. Yes, this would be the feeling of Tuscany as the evening went to dark. I had interviewed multiple caterers and selected one who would barbeque the entire pig and have it there. There would be music wafting over the waters where even neighbors could join in on some of the celebration with the carefully selected genres of tunes. Yes, I wanted something very ‘Lowcountry’ South Carolina, from the menu of a Low Country Boil and Southern BBQ, to the ambiance of the setting. I wanted all the guests who would be coming from the North to have a memorable experience. Yes, these were our new Northern family and friends—folks from Kristin’s home in New York and all of them traveling to share in Kristin and Matthew’s big day.

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Courage and Fortitude

"Twinkle lights would be scat tered throughout the massive live oaks that shaded the emerald green grass. Yes, this would be the feeling of Tuscany as the evening went to dark."

About four weeks before the rehearsal party, I had the good fortune of being cast on Hallmark Channel’s Home & Family TV as a finalist for the Best Home Cook. What that meant was nearly two weeks in Los Angeles as I was on two episodes of the show. Yes, this filming was on the heels of the actual party and wedding weekend, but because of my vigilant planning, most everything was in place. All I had to do was have about a week to rest when I returned home, and I could pull off the affair for over a hundred guests without breaking a sweat. I was patting myself on the back. However, lurking in the background was Mother Nature and she had other plans.

While I was in L.A., I would catch the Weather Channel at night. Yes, brewing in the Atlantic was a hurricane ominously named Matthew. Oh, great I thought. Is this some kind of omen? Yes, I had undercurrents of some anxiousness and stress, but I didn’t want to make it an issue. You never know where these storms will go, what direction they will take. So many paths are forecast depending on the European or American models. Living on the coast for nearly 40 years, I have experienced my share of hurricanes. So, it was time to chill out and not worry about it. Compounding this subtle underlying stress was another issue. A family member was dying and time was ticking.

About three days before I left L.A., Ben, my husband, called. Things weren’t shaping up well with the storm. It looked like we could be smack dab in the center of landfall. Now, Ben’s not an alarmist. He’s prudent and strategic. Knowing what could be facing us, he said, “I think you need to change the venue for the rehearsal party.” WHAT! I incredulously thought! I’ve made deposits, scheduled so many things, been buying and accumulating styling products and items to make this the most spectacular rehearsal party ever. I mean there was over fifteen hundred dollars worth of beer and wine stacked in our ground floor storage room! As hard as it was, in my heart of heart, I knew Ben was right. If Hurricane Matthew was on track to strike us, and at that time a category 4 hurricane, we could be decimated. And, this was only 12 days before the party was to happen.

Command decisions take courage and fortitude. At that point, I had more filming to do. Ben assured me that he would take care of all the continued on page 61 cancellations, not to worry, just get through the remainder of my filming and get home. And, he would try to find a last minute venue, a place to host the party. That is if there was anything left in our small fishing village. I took the redeye on a Tuesday night and got home on Wednesday morning. When my feet hit the ground, we were in full hurricane preparation mode. Hurricane Matthew was going to make landfall Saturday, October 8, twelve days before the rehearsal party.

Not since Hurricane Hugo in 1989 had we had a storm that made us pack up our valuables and leave our home. Yes, this was predicted to be a massive storm with enormous storm surges. And, it had already left many dead in its path. We didn’t know whether there would be structures standing, even our home. So, I packed up valuables, and, yes, my dress for the wedding. That was all, and we said good bye to our idyllic home not knowing what we’d find after Hurricane Matthew.

There’s nothing pretty about a hurricane. It’s scary. It’s powerful. It’s a force 59

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60 Ally’s Boho Living

of Mother Nature. When it was all over and done, we got hammered. We had water in the ground level of our home. Our docks were torn apart. Our entire yard was covered in briny water. All the shrubbery and landscaping had been seriously damaged. There were dock pilings in our yard. There was even a rogue dock that had floated into our yard. And, to add to that immense cleanup and repair, we were without electricity, not for a few hours, not for a day, but for about a week. continued on page 64  

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"My tribe of girls and I went to work on the entire restaurant and in a mat ter of hours transformed this restaurant into a magical space."

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Never underestimate the power of love.

In those twelve days between Hurricane Matthew striking us and planning, starting from scratch, a rehearsal party for over a hundred, it was done. And, this party was beyond a gala affair! When you have amazing girlfriends who know your stress levels can be off the charts, they come to your rescue, even though they too, are in the midst of post hurricane cleanup.

The venue for the party was a local restaurant, Dave’s Dockside. My challenge was to make it not look like a restaurant inside. It sits on the Marshwalk of Murrells Inlet. The outdoor setting is pristine overlooking the waters of the inlet. Shrimp and fishing boats coming in. Water kayakers paddling by. Outdoor dining. The weather for the weekend was picture perfect. Actually, nothing needed to be done because Mother Nature’s beauty abounded. However, my tribe of girls and I went to work on the entire restaurant and in a matter of hours transformed this restaurant into a magical space that had few hints of being a restaurant.

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And, how did this happen? Well, here are some of our mystic transformations that were relatively inexpensive to pull off, took hours to complete and a team of gals who was ready to make it happen! We were the army of sisters who would dazzle Matthew and Kristin and their wedding party when they arrived.

Flowers Flowers Flowers. Yes, fresh and realistically artificial. Each table had a different design and multiple vases of flowers. And, the vases were all different. From old jelly jars of different sizes to sterling silver coffee carafes and wooden boxes, the flowers were displayed uniquely on each table and surface.

Candles. Candles. Candles. A battalion of battery operated and real looking candles were placed everywhere in this space. The entire space twinkled and sparkled like the Big Montana Sky at night.

Sitting Areas. The ebony baby grand piano area and several others were created. There was live music from the artistic pianist and his partner on the trumpet. These cozy conversation areas were adorned with throw pillows (from my home), flowers and framed photos of Matthew and Kristin. Platters of cookies and nibbles. No one would go hungry!

Leave a Note table. Yes, beautiful stationary, paper and envelopes and multiple pens, in Mason and Ball jars, were available for guests to write continued on page 67 Matthew and Kristin special notes. These would be opened on their first wedding anniversary.

Table décor. Runners were used on all the tables. Burlap Tapestry. Prints and solids. Each table was a space for intimacy and gathering.

The welcome. When guests arrived they were welcomed by Noni, my 94 year-old second Mom. Elegantly attired and Italian in every pore of her body, her deep accent was like honey as her eyes twinkled and her infectious smile captivated each guest who arrived. This immediately sent the message that you were in our ‘home’. We were honored you are here. Have a drink.

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66 Ally’s Boho Living

Enjoy!

The entry. We had to camouflage the hostess station that was at the entry of the restaurant. To do this, we used a couple of large king size white sheets and over that I hung Matthew’s Croatian great grandmother’s hand crocheted table cloths. It was stunning. Flowers in vases were on top. And, a large patina metal, almost two feet tall, letter ‘K’ and a distinctively smaller metal ‘M’ caught the eye of every guest. Yes, this was Kristin and Matthew’s party. No one knew that this was the hostess station of a restaurant!

The bar. This was a focal point. We decided that the simple shimmer and sparkle of the lighting, the glass, the bottles and the intimacy of this bar needed little to change it. Some candles and we were set.

The appetizers. Fresh shrimp and local oysters on large beds of ice. Fresh fruit. Cheeses. Breads. Soups. The food was abundant. And, it was replenished faithfully.

The LowCountry Barbeque.

Everything that defines the South was on this buffet. Pulled Pork. Mac n’ Cheese. Baked Beans. Coleslaw.

And, more. All done in the tradition of living in the Carolinas.

The sweets table. Cascading from this table were sweets. Lots of sweets. Hand held sweets. Cookies, cupcakes, candy. Since I didn’t have time, or energy, to make these from scratch, I had to head to our local bakery and make sure there were special treats. A selection of goodies that would capture the palate of each guest.

The cocktails. Everyone was happy. It was an open bar for hours. The bartenders and servers all decked out in white shirts and black aprons looked impeccable and were oozing with Southern hospitality.

Yes, I was able to use so many of the things I’d purchased months and months in advance and had stockpiled for this party. My vision was altered

by Mother Nature and her wrath, but, the ambiance, the mood and the wedding rehearsal party that happened was beyond my wildest dreams.

Matthew and Kristin were thrilled. Their world had not been disturbed by Hurricane Matthew. And, Ben and I had a stash of wine and beer that would last us a good long while.

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Moroc Travel Destination

68 Ally’s Boho Living

cco As a little girl growing up, my sisters and I had these imaginary kingdoms we’d create. Using whatever was in the attic, quilts, blankets, chairs, cardboard boxes, maybe old Christmas decorations and other stuff that just gets pushed aside in attics, we’d travel the world. Maybe it was by stagecoach, bus, train or airplane, we’d go to exotic locations and create our fantasy worlds. Most of our understandings of the faraway places came from the well-used set of World Book Encyclopedias Mom kept on the book shelves in the dining room. There was no mistaking that they were well used! continued on page 70

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For some reason, I’ve always been drawn to the Middle East, even as a child and growing up. It’s probably for a variety of reasons, none of which I can put my finger on—the foods and flavors and communal style of eating, the colors, the nomadic lifestyle, the seeming exotic nature of a Kasbah, maybe the tapestries and rugs, the copper vessels. It’s always ‘been in my blood’ so to speak. And, interestingly, several years ago when I had my ancestral DNA analyzed, I did learn that I’m about six percent Middle Eastern descent. Mom always said that her Dad and his long line of family had migrated from Turkey and the Middle Eastern region. So, I suppose it makes sense to say it’s in my blood. continued on page 75

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A " Moroccan feast for the senses is set. "

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My very first visit to the Middle East region was in 2011 to Israel. It was exhilarating. Then two short years later, I returned for a much longer visit to Morocco. Everything that I’d imagined, read about, pictures I’d seen and flavors that I had tasted were confirmed during my time there. Entranced, enchanted and enamored by the culture and its history and people, I returned capturing the scents and tastes in recipes I’ve developed that are inspired by this area.

This ‘Harissa Garbanzo Bean Moroccan Salad’ which you’ll find on the next page, is one of my absolute favorites! Magically simple with depths of flavors and textures, I hope you’ll capture a hint of the beautiful country of Morocco with every bite! continued on page 76

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harissa garbanzo bean moroccan salad 76 Ally’s Boho Living

I guarantee you’re going to love this salad! First of all, you have to think outside the salad box. Salads aren’t just greens, lettuce, tomatoes, carrots and a few veggies. Salads aren’t always cold. Salads don’t have to have heavy dressings on them that can overpower the earthy and healthy flavors of the vegetables.

Yes, this is a boho salad. One that reminds me of being in Israel or Morocco sitting at an outdoor café, sipping wine and having a salad that is spiced with an amazing mixture of harissa. Harissa comes in both dry and paste mixtures. We’re using the dry mixture in this recipe.

Harissa is a mainstay in many Middle Eastern countries, especially Tunisia where it’s as ubiquitous as ketchup is in America. It’s a mixture of peppers, spices and herbs, like garlic, coriander, caraway seeds, cumin and more. In my cookbook, Ally’s Kitchen ~ A Passport for Adventurous Palates, I have an easy and fabulous recipe for dry harissa. In fact, this is what I use in this recipe. Making your own harissa allows you to tweak certain things according to your palate’s preferences.

There are layers of flavor in this salad as well as textures. You’re going to get the slight heat of the

harissa, then the cool refreshing flavors of the celery and cucumbers, and nutty tasting chick peas. You’ll have crunchy, crispy, salty, briny, creamy and some citrus in about every bite.

Imagine what you can serve with this salad. Grilled seafood, chicken, lamb chops, steak—just about anything. And, this masterpiece needs nothing else! I assure you that your friends and family who taste this salad will yearn for more and ask for seconds, so you just might want to double it because it’s going to be even better on day two!

Click here to read the rest of this article and see all Ingredientscontent in Instructions the great this Harissa Garbanzo Bean Moroccan issue. Or go to Salad vraimagazine.com/shop ¼ cup + 3 Tbl. extra virgin olive oil, divided

Serves: 4-6

½ cup leeks, thinly sliced with some greens 1 (15 oz.) can organic garbanzo beans, drained 1 Tbl. dry harissa mixture

"I assure you that your friends and family who taste this salad will yearn for more and ask for seconds..."

1 tsp. sea salt 1 tsp. coarse ground pepper 1 large Roma tomato, diced 1 cup celery, thinly sliced 1 cup mini cucumbers, sliced ½ cup green olives with pimentos, sliced in halves ¼ cup fresh basil, chopped 2 Tbl. fresh lemon thyme, chopped

And, I’ve also created another dish using harissa to give a classic turkey dish a twist. See page 76.

1. In a large cast iron skillet (10”

or more) on medium heat, put three tablespoons of olive oil.

Add the leeks, beans, harissa, salt and pepper. Sauté about 3-4 minutes. Turn off heat. Let the mixture rest about 5 minutes.

2. Add to the spiced beans the

tomatoes, celery, cucumbers and olives. Toss and blend well.

3. Combine in a small bowl the

remaining olive oil and lemon juice. Whisk together then drizzle over the skillet mixture.

Add the basil, thyme and mint. Toss and blend. Serve immediately (in skillet or transfer to a serving dish) with artisan bread and optional garnishes.

2 Tbl. fresh mint, chopped 1 large lemon, juice GARNISH: Caperberries Peperoncini Black Olives 77

harissa roasted turkey breast with honey garlic orange gl

78 Ally’s Boho Living

roast laze

Harissa Roasted Turkey Breast Roast with Honey Garlic Orange Serves: 6+

Ingredients

Instructions 1. Preheat oven to 375.

TURKEY BREAST: 4.5 to 5 lb. turkey breast roast, in netting ¼ cup harissa, dry mixture 1 tsp. sea salt 1 tsp. coarse ground pepper

2. TURKEY: Put the turkey in a medium sized deep roasting pan (do not remove netting).

Mix together the harissa, salt and pepper. Sprinkle all over the turkey breast and massage into the meat.

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1 cup white wine, chardonnay 1 cup vegetable broth GLAZE:

½ cup honey

¼ cup strawberry preserves 1 tsp. garlic, crushed ½ tsp. sea salt

½ tsp. coarse ground pepper 1 tsp. red chili flakes

1 ½ cups Dole Packaged Foods Mandarin Oranges in juice, pulsed in food processor to juice ¼ cup soy, low sodium

3. Add the wine and broth pouring on the side and not over the turkey breast. Cover tightly with double foil. Roast for about an hour and forty-five minutes (about 20 minutes/pound).

4. In the last 15 minutes of cooking, remove foil and baste turkey with broth two or three times.

5. Remove from oven. Cover with foil, lid or cookie sheet, and let the turkey rest for about 20-30 minutes.

6. GLAZE: While the turkey is roasting, make the glaze.

Combine all the ingredients in a medium saucepan over medium high heat. Blend well. Bring to a boil. Turn heat to medium low, maintaining a simmering boil, and let it cook about 20 to 25 minutes stirring occasionally.

7. The glaze will thicken. Remove from heat. Glaze the top of the turkey and put remaining glaze in a small bowl for serving.

8. SERVING: Put the turkey breast on a large platter. Use a sharp knife and cut in about 1”+ slices.

Serve with your favorite roasted vegetables.

9. NOTE: There will be enough broth from the turkey to make a gravy or use in soup.

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Wrapping my Head Around a Country of a Billion Plus (and Feeding Them) Travel Destination: China

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Just the Two of Us ...we can make it if we try, just the two of us. And, that’s what we did. Ben, my husband, and I headed to China (and Singapore) for nearly a month on a gastronomic adventure of a lifetime. To say we’re adventurous at our age and stage in life is an understatement. We thrive on pushing the edges of what’s out there to see, do and experience.

We both embrace the idea that ‘our runways in life’ are getting shorter and shorter, and if not now, then when? So, rather than delay this dream because of life getting in the way, we bellied up to the bar, put our money where our mouths were and did it!

in my real life, I enjoy my space, my routines, my worldly domains as does he, and these things differ immensely in our daily lives.

Ben finds solace and solitude cranking up his John boat and heading into the inlet for hours to fish, while I’ll find this same kind of reflection and relaxation on the mat.

Yes, yoga. There was no escaping that we were going to be tethered to the hip on this trip. Together.

Now, don’t get me wrong. I adore and love my husband, but space is needed.

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There were so many requirements to make this trip work.

For me, it wasn’t packing everything into one piece of luggage as a carry on. It was the emotional thing—living with my husband 24/7, literally, for nearly a month. Every minute together. There’s no escaping.

There’s no jumping into your car and heading to yoga, the grocery store or a girlfriend’s house. I mean,

In essence, this togetherness was good because it’s the world that most Chinese live in each and every day. Families, several generations sometimes, share living spaces that are the square footage of our living room and dining room combined. I gained a snippet of understanding of what life might be like living in a world with over a billion people on this trip. And, what we got was much more than food! continued on page 84

A World & Culture of Vast Differences We explored and adventured in a world vastly different from ours—a culture that’s steeped in century old traditions in the 21st century, yet clearly rooted and thriving in the high technology and advancements of today. Some things are much more advanced and modern than what we have in the U.S. Our travels took us to three Chinese cities with populations totaling over 53 million—Shanghai,

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Travel Destination: China

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Beijing and Hong Kong. Honestly, that’s kind of hard to wrap your head around when you think the population of three major U.S. cities, New York City, Los Angeles and Chicago is about 15 million. Given the land mass sizes of these cities, the concept of space management is an understatement! You don’t go out, you go up.

From Shanghai, we booked travel to Beijing on the Beijing–Shanghai High-Speed Railway which was faster than a speeding bullet. Yes, the fastest train in the world. Opened in 2011, it is a masterpiece connecting two major economic zones, the Bohai Economic Rim and the Yangtze River Delta. The Chinese spared no expense with this exceptional infrastructure!

Taking the sleek Star Wars-looking bullet train from Shanghai to Beijing is a must when visiting China. Reaching speeds of nearly 400 km/hr on the about five hour trip lets you see the countryside. It opened my eyes to what it means to have over a billion people. You can actually feel these numbers and can get a sense of the magnitude when you experience the bullet train.

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We traveled business class. About $270 US dollars each. Lots of space.

Clean and sparkling. Not many stops. Efficiency is premium. People shuttling off and on the train with precision and decorum. Kind of like automatons.

That’s needed when you’re living in a world of a billion plus.

We saw the massive cities in the stops along the journey: Suzhou, population 10.5 million; Nanjing, population 8 million; Jinan, population 7 million; Tianjin, population 15.4 million. There was no denying the population numbers from the countless apartment buildings rising like skyscrapers along the journey. Millions and millions of people.

High rise after high rise apartment stacked like Legos riveted my eyes.

My mouth was gaping most of the time. My cell phone video was running and when not, I was snapping high-speed photos. I mean how in Sam Hill do I explain this concept to friends and family back home? I needed to be a Steven Spielberg and capture it in visuals so click here or the image below. continued on page 87

My First Thought is Feeding the People With populations of this magnitude, how in the devil do you feed all these people? I mean, for me, it all goes back to food. This question is clearly answered if you get out and snoop around beyond the typical sightseeing hot spots that usually comes with group tours.

Click here to see more of the train ride

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Travel Destination: China

"H igh rise after high rise apartment stacked like Legos riveted my eyes. My mouth was gaping most of the time."

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Travel Destination: China

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If I heard these words once, I heard them repeatedly from our spectacular young hip guides, mostly all Millennials and GenX’ers—“The Chinese eat everything in the sky, but airplanes, everything in the sea, but submarines and everything with four legs, except chairs and tables!”

And, no words rang more true than seeing it firsthand as I immersed myself in exploring everyday wet markets.

Wet markets are the culinary back streets where you find produce, meat and live animals and maybe some goods like clothing and trinkets. Independent vendors line the markets fiercely competing to sell their products. While some of the younger generation in the cities prefer the high-end sleek grocery stores, the traditional wet market is the mainstay of the Chinese people’s food and shopping.

Why are they called wet markets? Well, it’s simple—the floors you walk on are typically

wet from the water that is used to clean fish, beef, chicken, duck and whatever other critter is being sold.

No waste is king in these markets.

Almost every single part and parcel of an animal is typically sold for food consumption. From tongues, ears, snouts and eyes to intestines, livers and organs that we don’t even consider edible, you’ll see these for sale. It’s zero waste. And, as our guides told me, everything, most every part of an animal or seafood, can be cooked and with some herbs, spices and seasoning, you’ll never know what you’re eating!

We live on the waters of coastal South Carolina. Ben loves to fish.

He catches lots of fish. Some fish he throws back in because we don’t consider them fish we’ll eat. Yeah, we get rid of things like ribbon fish.

Then there’s skate. How many over the years have we wasted? Yes, these throwaways for us are sold at the wet markets and were abundant.

Then there’s the fish scales

and skin. After Ben cleans fish, he might use the fish head, bones and skin for bating the crab traps. Not happening in China. No remnant is discarded. It’s dried and used for seasoning of soups, stews and other dishes. You’ll see tables of these dried fish parts for sale.

Then the fish eyeballs, well, they’re considered prime parts for eating.

And, we watched first-hand after a whole baked grouper was devoured and the sought-after eyeball was considered a delicacy! continued on page 91

Grasping the Reality of China Yes, this trip halfway around the world opened my eyes to so many things. Enough to fill a tome the size of “War and Peace”. The rest of my blogger life could be a spinoff of food, recipes and eating experiences inspired from this time

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Travel Destination: China

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Travel Destination: China

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in China, plus sharing the life and lifestyle that makes this astonishing country so prolific and flourishing. Wrapping my head around a country of a billion plus and feeding them is much more evident now that I’ve experienced mainland China. It’s truly astonishing to witness their ingenuity, resourcefulness and ability to thrive in the good and bad, like eternal smog. However, I could not. I was longing for the expansiveness of personal space, a brief escape and a slower pace that only my life along the coastal waters of South Carolina gives. There’s truly no place like home. And, there’s no greater way to appreciate home than to leave it, travel halfway around the world and see the worlds of other cultures and people.

"T here’s truly no place like home. And, there’s no greater way to appreciate home than to leave it, travel halfway around the world and see the worlds of other cultures and people."

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pineapple curry pork in coconut sauce with ground hazelnuts

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Pineapple Curry Pork in Coconut Sauce with Ground Hazelnuts Serves: 4

Ingredients 3 lb. pork tenderloin, cut into about 8 big chunks 5 garlic cloves, smashed 1 heaping Tbl. red curry paste 1 heaping Tbl. fresh ginger, small dice 1 tsp. sea salt

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1 tsp. coarse ground pepper 1 (15 oz.) can coconut milk

2 cups Dole Packaged Foods Pineapple Juice (or a combination pineapple & orange juice) GARNISH:

Âź cup ground hazelnuts

2 green onions, sliced thinly

Instructions

1. Preheat oven to 400.

2. Put the pork chunks in a heavy

Dutch oven. Add the remaining ingredients. Cover tightly. (Add a layer of doubled foil under the lid to make it extra tight.) Roast in a preheated 400 oven one hour and forty-five minutes.

3. Check about every thirty minutes

to make sure no additional liquid is needed. And, if so, add a little pineapple juice.

4. Pull meat from oven and shred

with a fork. Blend into the coconut sauce. Return to the oven for about 10 to15 minutes.

5. Garnish the servings with ground

hazelnuts and green onions.

 

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broccolini and peas in macadamia nut sauce

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Escape to a new version of your broccoli with broccolini, broccoli’s sassy first-cousin. Yes, still in the family but a unique hybrid all its own. What distinguishes this delicious vegetable from broccoli are its smaller florets and longer, thin stalks. Interestingly, broccolini was developed as a natural hybrid by a Japanese company in Salinas, California in the mid 1990s.

Some refer to broccolini as ‘baby broccoli’ but that’s just because of its size. It’s really not an adolescent version of regular broccoli, but it’s a beautiful cross between broccoli and gai-lan, which is a Chinese broccoli.

Broccolini is a tad bit sweeter than its cousin and those stems, well, you want to eat them! They are good--kind of like a slender green bean. Like your beloved broccoli, broccolini has mega healthy benefits, so munch on!

Broccolini and Peas in Macadamia Nut Sauce

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Serves: 4

Ingredients

¼ cup coconut oil

2 tsp. garlic, minced

2 Tbl. shallots, small fine dice

5-6 cups broccolini with stems, chopped in about 2-3” pieces

12-15 large shrimp, peeled, deveined (save shrimp shells for sauce recipe)

1 cup small peas, slightly thawed ½ cup macadamia nuts, ground SAUCE: 1 ½ cups shrimp juice, (put in small pot, cover, boil and simmer shrimp shells in 2 ½ cups water for about 20 minutes) 2 tsp. fish sauce 1 Tbl. corn starch 1 tsp. sriracha 1 Tbl. rice vinegar 2 Tbl. soy sauce 3 Tbl. sweet chili sauce 1 Tbl. honey GARNISH: 3 green onions, chiffonade sliced ¼ cup macadamia nuts, chopped

1. Add coconut oil to a large cast

iron skillet over medium heat.

Sauté the garlic and shallots for 2-3 minutes. Add the broccolini.

Toss and blend in the seasoned oil. Reduce heat to simmer.

Cover and let it cook about 15 minutes. Stir once or twice.

2. Increase heat to medium and

add the sauce. Blend well then add the shrimp and toss into the mixture. Cover with a lid and cook for about 5-7 minutes until shrimp are pink and cooked.

3. Reduce heat to low. Immediately

add the peas. Blend, cover and let this mixture simmer about 5 minutes. Add about half the ground macadamia nuts and blend in. Sprinkle on the remaining ground nuts.

4. Serve immediately. Garnish with

green onions and chopped nuts.

5. SAUCE: Combine in a bowl the

shrimp juice and corn starch.

Whisk well. Add the sriracha, rice vinegar, soy sauce, chili sauce and honey. Whisk and blend.

6. Note: If sauce needs to be

thinned, add more of the shrimp broth or vegetable broth.

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KELO 96 Ally’s Boho Living

ONG Travel Destination: Singapore 97

China, Hong Kong and Singapore Spending nearly a month in China and Singapore on a gastronomical adventure meant digging and searching for the unusual and the unique— something that I can’t get back in the USA in one form or another.

I found a snippet of this desire to really venture out into the unknown and unfamiliar in Shanghai when I was invited into a local’s home, Mrs. Yi, who taught me to make dumplings. The language barrier was inconsequential as she worked with my fumbling, clumsy hands showing me her adept technique for creating dim sum. Then we feasted on an array of small plates, new things like pickled pigeon eggs. My husband, our guild, Zoe, Mrs. Yi and I, gathered around her table in a very small room crowded with her refrigerator, a TV and two wooden Asian carved chairs. The table was covered with a sheet of plastic protecting her tablecloth from stains. Amid Chinese beer, pork, fried wontons, dim sum dumplings, pickled vegetables and more, we laughed and talked as Zoe, our beautiful Chinese guide, interpreted and helped the exchange flow—new friends sharing our cultures through food. Well, with the exception of Mrs. Yi’s old, stained and well-used apron which had on the front ‘Auburn Tigers’!

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Then there was Hong Kong, where we wandered down a crowded and narrow street in the food market area, with my young, hip Chinese foodie guide, Johannes. We entered a hole-in-the wall shop, a place that was stacked high with mahogany wooden boxes along both sides of the shotgun style small space, each drilled with about quarter size holes for ventilation.

I actually thought I was on the movie set of Jewel of the Nile and fully expected Indiana Jones to magically appear. The old, wrinkled and smiling Chinese proprietor motioned for me to follow him and moved me closer to one of the boxes.

He raised the lid and with squinting glee and pride in his eyes, he pointed. I stood on my tippy toes. There before my eyes were the contents.

Snakes. Writhing and squirming. Hissing and heads erect. Poisonous snakes.

The stacks of boxes in this musty old shop restaurant with dilapidated tables and folding stools contained the prized delicacy ingredient for his popular snake soup and snake liquor. We sat down, along with the regulars, sipped on the moonshine tasting the liquor from a small bowl rather than a glass.

Lunch was served—a hot bowl of snake soup made with several varieties of snakes and a distinct flavor of dried tangerine, with a side of fried wontons.

Yes, this was not my ordinary culinary experience! continued on page 103 Singapore offered even more adventure. Probably the most spectacular and eventful gastronomical expedition. I had no idea what to expect when Candice, who runs the popular blog, The Gluttonous Temptress, designed a ‘Kelong Dinner’ for Ben, me and several of Candice’s international friends making for a dinner party of nine. We were strangers from several countries, France, Jamaica, China, the US and Singapore, coming together with the common glorious bonding of food.

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A Setting for the Senses We drove from Singapore with Candice and her Mom, Jenny, to Changi Point Ferry Terminal where we all boarded a water taxi, actually a fishing boat that had seen decades of wear and tear, chipped paint, well-worn through and through. We were taking a 15 minute journey to a kelong near Pulau Ubin, which is one of Singapore’s islands preserved from urban development. The body of water doesn’t actually seem to have a name and is known only as the route between the terminal and Pulau Ubin.

Kelongs are typically found around South East Asia. There are fewer left in Singapore due to the narrower waterways resulting from the expansion of local islands and the land reclamation. Kelongs are a kind of farm for fishing—aqua-farming if you will. The plots that the sea farmers have keep the fishermen’s catch in seawater fresh until it is ready to be sold. Entire families live on these floating structures woven together from a hodge podge of wood, planks, dock floats, buoys, ropes and covered areas making a floating home.

In order to supplement their income, some fish farmers and their family open their homes to guests who want to dine on their fare. Yes, fresh. Very fresh. Truly ‘farm to table’ or ‘sea to table’. Our hosts were the Tan family, an old fishing family that has created their life and living for generations like this. continued on page 104

The Table is Set For over three hours, we feasted. Uncle Tan kept bringing out more food on scratched, chipped and well-seasoned plastic platters and bowls. Each was a divine dish with fresh flavors, simplicity and love infused throughout.

Deep Fried Fish Tofu. Sambal Kang Kong, Water Morning Glory Stir Fried with Shrimp Paste Chilli, Black Pepper Flower Crab, Calamari Fritters with Sweet Sauce, Sambal La-La: Clams Stir Fried with Chilli Sauce, Assam

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Aboard the Floating Eatery We approached the kelong at dusk. Still enough daylight to see the entire structure, a mismoosh of connected shack-like buildings, walkways, and open areas smack dab in the middle of this large body of water. As we disembarked from our taxi, we were greeted by barking dogs and two men adept with tying up the taxi on each end to the dock and helping us off.

We entered the home. Several small rooms. A dining room with a metal table. Vinyl flooring. A narrow kitchen about 2½ feet by 8 feet where all the cooking was done. There were two large woks, propane tanks and a small gas cooking plate as best I could see. That was it. That was the kitchen. And doing all the cooking for us was one tiny elderly smiling woman, very hospitable, no English, working hard preparing our evening fare. As I greeted her and smiled, I noticed that off to the side was another room with mattresses leaning against the wall. Yes, this was Uncle Tan’s Kelong.

Our meal would be on the covered large patio completely open to the waters and connecting floating docks and places of the kelong that we were free to explore as we mingled, chatted and waited for dinner to be served. We had brought coolers of water, wine, beer and champagne to celebrate this momentous culinary experience! Color abounded with the red plastic chairs, the large hot pink oil cloth table cloth stapled to a large piece of wood that was our square table. The nine of us were comfortably seated around this homemade structure that was about to become a veritable feast!

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Kampong Chicken: Malaysian Free Range Chicken Cooked in Spicy Tamarind Sauce with Okra and Eggplant, Steamed Garoupa and Crab Meat Fried Rice.

Amid the toasts, the reaching and stretching of arms, family style sharing, the laughter, the exchange of chatter, languages interchanging from French, Chinese, Mandarin to English, we bonded and filled our bellies and souls with the meaning of true humanity and friendship. And learning new culinary things like the eyeball of the grouper is a prized delicacy to be eaten! Only food and escaping from reality for a few hours amid a shabby, shanty-like kelong can offer treasures like this.

The Chinese Opera is Playing Our boat taxi arrived to fetch us. As we departed in the dark of night, I wanted to thank our cook, no, our amazing chef. She was sitting at the metal table near her kitchen area, wiping her brow with a paper towel. Yes, there was the evening’s heat and humidity permeating the close quarters. Next to her on the table was her portable-like TV. I asked what she was watching, well, in our cryptic body language exchange, she understood what I was asking. She smiled with her crinkly eyes and with much pride speaking in her language, she explained to me. Candice interpreted. She clarified that she was saying that she loved music and opera. She was watching a performance of the Chinese Opera.

To see more of Ally’s Singapore experience, click here.

Class and style come in unusual packages in life. Never underestimate from the exterior what you might find with culinary experiences and people.

The kelong dinner was five-star, Michelin quality. Amid plastic dinner plates, bowls, spoons, chopsticks and platters. No napkins. Use the sleeve of your arm or bring your own. Camaraderie extraordinaire. That’s the real exquisiteness and value of food. It must nourish not only our bodies but our mind, spirit and soul. And, this particular evening will forever be seared in my mind as a gift that has made me a better person.

Click here see more of this very special dinner.

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travel discovery: Singapore

LIFE Peranakan Click here to read the rest of this article and see all the great content in this issue. Or go to vraimagazine.com/shop

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In the city of Singapore, there’s a quaint and unique museum inspired by the history of the Peranakan people. These people are descendants of Chinese immigrants who came to the area during the British colonial rule located primarily in what is now Peninsular Malaysia and Singapore. While they assimilated the language and culture of the Malays, they retained their ethnic and religious origins. This means they also preserved their food traditions, albeit with new influences of Malaysia.

The Allure & Mystique of the Peranakans Most Peranakans find themselves integrating into mainstream Chinese, so preserving the Peranakan history has been a challenge. In order to carry on this rich legacy, there is the Peranakan Museum in Singapore, housed in a renovated, beautiful old school called Tao Nan School, built in 1912. Stately and graceful, this school was the first modern

Hokkien School set up in the Straits Settlements. And, the architecture reflects this with the interior layout based on Straits Settlement bungalows, which surround the central hall. Simply approaching the building immediately lets you know that you’re stepping back in history.

I spent several hours meandering through the rooms, each organized and themed into an aspect of Peranakan life—from attire, weddings, jewelry, furniture, food and more. This museum is reputedly the go to place to immerse yourself in Peranakan heritage and culture. It is clearly evident from the treasures in the ten galleries over the three floors that it houses the most immense collection of Peranakan artifacts in the world.

Glimpsing into the Daily Lives of Peranakans So many things intrigued me as I walked from room to room as if I were in someone’s home. There

was the recreation of a Peranakan family’s kitchen. Then the chart with the expected duties of a good daughter-in-law who married into the Peranakan family. And, the display of everything that encompassed an elaborate twelve-day Peranakan wedding would make one’s head swim in today’s world. The dowry.

The gifts. The costumes. But, most of all the food. Yes, the food was something I wanted to experience first-hand.

Peranakan food is an elaborate unification of both Chinese and Malay dishes.

Nyonya’s cooking, as the female was referred to, is full of blended spices, turmeric and ginger, sharptasting roots like galangal and scented leaves like pandan. Other continued on page 112

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flavors are infused—the fragrance of lime leaf, the citrus of lemon, spicy chilies, nuts like candlenuts and delicacies like cream of coconut milk. All of this seems to give Peranakan food a very distinct flavor all its own.

Of course, one drawback to Peranakan food is preparation.

Many dishes require lots of time and steps to make. In today’s modern kitchen, especially for Westerners, this time is just not part of life. While we all want to have unique and new flavors, my mission was to create something with Peranakan influences without taking all day to cook like traditional Nyonyas who spent the better parts of their lives in the kitchen.

on Armenian Street, we were the last guests for the afternoon and had the entire restaurant to ourselves. The owner greeted us with open arms and insisted upon showing me the beautiful restaurant, which had a home flair décor. Large family dining tables, not restaurant style, but what you’d see in a fine home’s dining room. Rounding out the décor are antiques and photographs that make you feel like you’re in a Nyonya’s home.

For nearly two hours, we feasted on the most amazing flavors and textures that food and drink could offer. Each unique. Each with a culinary history with Ayam Buah Keluak, or chicken stewed with black nuts, being the most intriguing to me. Now this isn’t just any black nut. It’s the buah keluak which grows in Indonesia and Malaysia. This is a fruit from the Kepayang tree.

And, it is considered ambrosia to Peranakans. So unique and authentic is this restaurant that it was featured in an episode of Bizarre Foods with Andrew Zimmern.

Crafting a Peranakan Inspired Recipe Of course, replicating this dish was just not within my repertoire, but several others were, like these long beans in candlenut sauce.

Another variation of this dish on the menu is okra in candlenut sauce.

Of course, the key to both of these remarkable flavor profiles is the candlenut sauce. When I returned home, the hints of the Peranakan flavors were emblazoned in my brain. Since then, I’ve done more research, experimenting and trying new ingredients, like the candlenuts, which I ordered from Amazon.com.

My goal with this recipe was to make it doable and real for you to give you an Peranakan-inspired dish that you could realistically make in your own kitchen.

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Yes, a Michelin Bib Gourmand recognized establishment. Located

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continued on page 114

kachang panjang cah titek (long beans in candlenut sauce)

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Ingredients

Instructions

¼ cup peanut oil

1. Put a large skillet on medium

2 Tbl. garlic, minced 2 Tbl. shallots, minced 3-5 Thai red chiles, cut lengthwise, remove some of the seeds to reduce heat level ¾ lb. long beans, ends trimmed, left whole, precooked slightly (see Note) 8 cherry tomatoes, sliced into halves or quarters (if large) 12 large shrimp, peeled, tail on ½ tsp. salt ¼ cup kecap manis (Indonesian sweet soy sauce) 1/3 cup candlenuts, ground (can substitute macadamia nuts or Brazil nuts) + more for individual garnishing when serving

heat and add the oil, garlic and shallots. Sauté about two minutes. Add the chiles and sauté another couple of minutes.

The aromas will be intoxicating!

Add the green beans and tomatoes and toss in the mixture.

2. Reduce heat to medium low.

Make a center opening part in the skillet to add the shrimp.

Sauté about 90 seconds on each side or until pink and tender. Sprinkle on the salt. Toss and blend.

3. Drizzle on the sweet soy sauce

(kecap manis). Toss and blend.

Sprinkle on the ground nuts.

Cover with a lid. Turn off heat and let this mixture sit about four to five minutes. Serve immediately. However, this dish is also good cold!

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NOTE: Put the green beans in a bowl with 2 tablespoons of water, cover and microwave on high for 2 minutes. Remove and let them sit a few minutes. Drain off water. Ready to use in recipe.

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The Art of Creating a Boho-Chic Bathroom

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The Stepchild Room in your Home The bathroom. Sometimes the stepchild of the home in terms of décor and design. Oh, yes, your bathroom is designed for the functional things, but is your bathroom designed for pleasure and visual appeal? That’s the premise of the Boho-Chic bathroom.

Bathrooms are important rooms in the house. Whether it’s a powder room, jack n’ jill bathroom, en suite bathroom, hall bathroom, whatever.

Sometimes the bathroom is the only place a young mother can find peace and quiet. Sometimes the bathroom offers a few minutes of downtime. No cell phone. No social media. A safe space of refuge from the craziness of life!

Actually, there has been some research on how much time we spend in the bathroom. According to Bathstore, the UK’s largest bath store that conducted the research, women really do spend longer locked in the bathroom—the equivalent of one year, seven months and 15 days, a month longer than men. Their study of 2500 people revealed interesting things like the bathroom is a form of escapism, it can be the only time someone gets time to themselves, and it’s a solitary retreat where one can think. And here’s another perspective on how much time we spend.

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According to the website Reference.com, “the average person spends 1 to 1.5 years on the toilet. The time per week spent on the toilet is estimated at an hour and 20 minutes to an hour and 45 minutes.”

A spokesperson for the Bathstore puts it succinctly, “It’s incredible to think we spend so much time in our bathrooms over the course of our lives but it just goes to show how important a domestic space it is … it’s a place to be on your own, to get away from it all.” So my Boho mind says make it a beautifully divine space!

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Creating a Bathroom Masterpiece Bathrooms aren’t just complete with stacks of reading material— magazines, newspapers, comic books and maybe novels like Tolstoy’s ‘War & Peace’. Consider the bathroom, whether it’s a powder room, guest bathroom or your own bathroom, as a masterpiece for décor. A mini museum.

Think the Louvre. A room, whether small, medium or large, as one with objects of interest and design that expresses your personality. Then, as you sit on the throne thinking, contemplating, all you need to do is look around and see things that can spark creativity or bring pleasure because of the loveliness.

Designing your space doesn’t have to be expensive. It’s more of a journey than destination. It’s something that you keep adding to and fashioning to express your personality. So, look in unlikely places for your objet d’art and design pieces. Consider yard sales. Consignment stores. Goodwill stores.

Salvation Army stores. Junk stores. Antique stores. Roadside stands. Think of places you’d never consider as a source for decorating your home.

Here are some easy tips, along with photos from around my home, on sculpting a most glorious and ethereal space regardless of the size. I’m really excited for your decorating adventure—be sure to share with me your ideas and bathroom decor on social media and tag them #allysboholiving. continued on page 122 119

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11 Decorating Tips 1.

Don’t overlook the walls, even small spaces. You can display beauty on these walls. In one of my powder rooms, the walls are covered literally to the ten-foot ceiling!

2.

Artwork—any and all kinds. From your kids’ framed artwork

3.

Knick-Knacks and Interesting Pieces—I’m talking three-

from preschool and to pieces that you find as you meander through life.

Different sizes. Different frames. Different motifs. Remember nothing has to match, but they have to be things that you love.

dimensional pieces such as small shelves on the wall. Then you place a vase or piece that has some special meaning to you. In one of my bathrooms, I have a hand carved Buddah that my late mother gave me. Every time I go to that bathroom, her presence is with me. Small to medium sized sculptures sitting on the floor or in a corner. I have a patina Trojan horse in one bathroom and an appliqued vintage elephant in another.

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. Vases with artificial flowers that have to be touched because you think they’re real. Plants. Yes, growing plants. If the room has limited natural lighting, then consider that when you choose a plant. But if there are windows, then grow everything from plants to fresh herbs!

5.

Use bathroom hacks—I’m talking finding objects, maybe retro and using them for different applications. Nothing’s more interesting than seeing rolled up bath towels and hand towels in an old suitcase or battered wicker basket. How about a small wooden step ladder, yes, hopefully it’s got splatters of paint from years of use or an old wooden stool, and use these for displaying towels or whatever.

6.

Funky & Fun. If your vanity space is large enough, you can do some fun things. Placing framed pictures leaned against the wall gives you the option of swapping out often for variety. Using a small unique lamp creates some mood lighting. Battery powered candles.

continued on page 125 7.

Floating shelves and wall mounted baskets—oh, these are

8.

Light fixtures—ok, who says you can’t have a chandelier in the

perfect for small spaces and walls. They’re sleek and chic. And, can give your bathroom a stylish look immediately!

bathroom. Of course you can. Or any other kind of funky stylish lighting.

In my small toilet room in my master bathroom, I have the most exquisite

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small chandelier, black and clear crystals, casting a shimmering light. Can I say feeling like a princess!

9.

Floor pieces—we all know bathroom rugs, throw rugs. And, there are

some pretty ones. But, I believe we can move to something more thoughtprovoking. I use small animal skin rugs in my powder room. I have one placed at my shower, so when I step out it’s on the animal skin rug. I don’t even worry about the moisture and wet, which isn’t much, because these type rugs are meant to repel water. You can find rugs like these online. Or if you have a hunter in your life, then maybe you have deer skin. Another idea for rugs, Persian and Oriental, small runners, small pieces. They add such texture and interest to a bathroom.

10. Reflections.

Mirrors Mirrors Mirrors—nothing

makes a room seem larger than mirrors. Who says you can just have one in the bathroom or powder room. Another wall idea—displaying antique plates and platters. Oh, these can just bring vintage style to your room!

11. Tubs & Showers. Shower curtains—why just one?

Sometimes they look skimpy.

They need fullness and drama.

Buy two then let them meet in the center. You’ll have luxurious fullness, plus your shower curtain will look more sophisticated and elegant! Sometimes the best choice for a shower curtain is one that doesn’t compete, one that blends with the wall color, solid, simple stripes rather than something vibrant with lots of design. It’s all got to fit into the overall look of your Boho-chic bathroom.

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find more seasonal recipes from ally’s kitchen Click the recipe title, image or head to allyskitchen.com

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Coal Miner Pinto and Navy Beans 127

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Rustic Italian Chicken Shitake Mushroom Pot 128 Ally’s Boho Living

Winter Lager Chuck Roast 129

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Fresh Cranberry Mandarin Nut Salad 130 Ally’s Boho Living

Roasted Acorn Squash and Smoked Bacon

Fall Harvest But ternut Squash and Collards Soup 131

Tales from th Appala

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he achian Mountains

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Vacations were so few during my early years that I have no memory of packing a suitcase.

Unlike the modern getaway of boarding a plane or ship to some exotic locale, such thrills were often accomplished in my day by driving some distance from home, staying in a motel, maybe going to a theme park or touring historic sites… and eating at restaurants. Of course, you needed a suitcase for such travels.

But not us.

Mom and Dad scrimped, saved, conserved and worked day in and day out just to keep the family fed and clothed. Our version of luggage was grocery bags. Besides, where do you take four kids in a 1957 Ford Fairlane?

Still, I remember our summers fondly and idyllically. No school. Days filled with playing in the hot, stuffy attic and the green, lush mountains after we’d done our chores, having friends over and getting inventive.

The swimming pool

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I recall one summer when we kids wanted our own swimming pool. Such luxuries were reserved for people with far richer means than ours, but we weren’t fazed. We took to building our own in the back yard. My older sister Kat, about 10 at the time, was the engineer. I was the go-fer. Our little sister, Meme, who was 6, was our guinea pig to try out the pool.

Under Kat’s direction, we used Dad’s shovels to dig a hole. Lucky for us, we found a big bag of concrete that we dragged to our work site. Oh, yes.

We mixed it in buckets, poured and spread it, and let it dry. Mind you, this pool was only about three by five feet and about 12 inches deep, but once that cement was set, we pulled the long garden hose to it and, by golly, filled it up. Not to be outdone by the professional installers, we even fashioned a diving board from a piece of lumber we’d found. An architectural feat indeed.

Giddy with delight in the heat of summer, we didn’t stop to concern ourselves with bathing suits. I can still see myself, about eight years old, standing there... fat as a Butterball Turkey in my sagging wet cotton granny panties with an old T-shirt on. Scraggly hair, face covered in dirt, but proud as a peacock of our achievement!

And, that’s all we needed to go swimming in our pool. We kids were as happy as clams. After all, we didn’t know any better and such ignorance is truly bliss when young girls set out to create their own happiness. Yes, and Meme took the first dive. Slammed and hit her head, too. But, all was good.

No blood. Just some screaming that Mom probably didn’t even hear. And, if she had, she’d probably have thought that we were bickering, sibling fusses, and would figure it out on our own.

Our picnic vacations They were the epitome of summer in the mountains of West Virginia. Our vacations. Family picnics.

Those glorious gatherings usually happened on Sundays at the Cook family’s old abandoned farm, about an hour’s drive from our house.

Dad came from a big family—seven sisters and three brothers—and most of them lived within walking distance or a short drive. That made for plenty of the most amazing food and fun at our gatherings.

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The old farm was anything but grand. Located in Wyoming County outside the little town of Oceana, its pastures were teeming with cattle in the 1930s and 40s. By the time I was old enough to romp over its rusty, barbedwire fences and thumb through the old Life magazines in the rickety doubleseater outhouse, the place had become mostly thistle-dotted scrub land with a thriving tick population.

Then there was the retired smokehouse. Once an outbuilding for curing meats, the tottering structure had become a favorite place to hole up during a game of hide n’ seek. The dry well was just as much fun. We kids lowered that bucket more times than I can recall, each time hoping for a miracle.

The family would arrive at our picnics around mid-morning. We three sisters were piled in the back seat, fighting and bellyaching, almost from the time we left home. My older brother usually called shotgun, as he preferred to ride in the front seat with Mom and Dad. We had no car seats. Neither were there seat belts. We just went along for the ride… without a care in the world.

In the days leading up to the get-togethers, Mom cooked in preparation.

Everyone else—family, friends and some neighbors—must’ve too, because the spread was enormous.

Cakes. Pies. Cookies. Cornbread. Rolls. Deviled eggs. Homemade pickles. Fresh vegetables. The most amazing fried chicken you’d ever want to put into your mouth. And plenty of cold, iced tea and lemonade to wash it all down. Baskets and boxes of prepared food were pulled from trunks, back seats and pickup beds and the women assembled a buffet masterpiece atop fresh, clean tablecloths beneath the big flowing shade tree. Where there was room, the cars were also loaded with old aluminum lawn chairs, many of which had been re-strapped again and again.

Someone also always managed to bring along badminton equipment and a croquet set. continued on page 136

Our own theme park Perhaps the crown jewel of the old farm was the abandoned house where my grandfather and great aunts once lived. He’d been gone a while and ordered in his will that his two widow sisters could live there until they died. But even that was well before I came around. The place was still standing. Barely. And it was our own Disney World, particularly since we made it out to be whatever our imaginations desired on any given Sunday.

We’d enter from the back porch into the kitchen area. Though it had become the front of the house, it was actually the rear. When the house was originally built, the road was on the opposite side of the house, the creek side, and that was the front entry. I always thought that quite odd as a child, never really understanding.

Imagine as a child having an entire house, sorely dilapidated from decades of vacancy, but still partially furnished, as your playground. My siblings, cousins and I didn’t mind the cobwebs, rickety floors, creaky old staircase, holes in the roof, broken glass windows or missing doors. There were so many places to explore and hide.

From under old rusted iron beds with musty mattresses with stained ticking fabric, to small closets and nooks and crannies, I could make myself invisible, virtually impossible to find. The place seemed huge to me. We’d squeal with 135

delight as we found new treasures or uncovered something mysterious like an old picture.

And the grownups left us alone the entire time.

Shade tree debates The adults were delighted that we were entertaining ourselves, with nary a worry that we’d get hurt, pick up germs or get dirty. Lawsy knows there were plenty of snakes and critters lurking in ditches, nests and dark places.

It could also have been that they were so comfortable in conversation as they sat beneath a shade tree, that they resolved that kids would be kids.

The gossip and discussions of local and state politics were typically clouded in the smoke of Camels and Lucky Strikes. I was always mesmerized as they debated the state-of-affairs in the country, what was going on in the world and what should or should not be happening.

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There were times I’d want to interject that maybe some of them ought to run for office, but I dared not speak my mind. The thinking then was children were to be seen but not heard. No doting. We were not the centers of attention.

After awhile, some of those who tired of the bantering would start games of badminton or croquet. Others would doze off in the balmy Appalachian breezes and snooze. All, of course, were waiting for the best part of the picnics—the food!

Once that call was given, usually a yell that food was being served, we’d all scamper from our hideouts, filthy as all get-out, and wait our turns to get in line. The grown-ups always ate first. There was no changing that, and the pecking order was from the oldest on down. Grandma Cook, the queen, was always served first. Someone usually filled her plate following her orders for what she wanted. Gosh knows, looking back, she deserved it after raising 11 youngins.

If we washed our hands, it was at the old pump. Cranking and pumping the handle to get that water flowing meant using elbow grease. I can still hear the creaking, screeching sounds in my head. If there was soap, it was something basic and industrial like Lava soap. Most of the time, though, there was no hand washing and we devoured our fair share of germs with every drumstick.

I’ve never been a picky eater and ever since I can remember, I’ve loved most all flavors and textures. Thank goodness none of us kids had any allergies or food issues. It wouldn’t have mattered though. We’d still have eaten what was on the table.

Even when we didn’t have room, the dessert table at our picnics was a must. Back then, I thought of it as something like the heavens opening and angels singing. My Dad’s family was famous for loving sweets—pies, cakes, pastries, donuts, cinnamon rolls and candies. And, there was plenty of it.

Mom never restricted how much we could have, but, there was a strict rule—if it was on my plate, I was expected to eat it. No waste. No eyes bigger than my stomach.

By late afternoon, as the sun was dropping and the temperatures were cooling down, the rear-down would begin. Everyone pitched in. Most bowls, plates, platters, pans and whatever food had been brought in were essentially empty by then, as everyone had picked on the food, eating more and more

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as the easiness of the afternoon wore on. And by that time, we kids were playing in the bushes near the river, making our forts and creating our stories in imaginary Technicolor.

I reckon these picnics were today’s version of a ‘staycation’. It was a simple drive over and through the mountains on Route 10. As we made our way from Logan County to Oceana in Wyoming County, it felt like we were on a great adventure, almost going to another state. It was the highlight of our summers. The world seemed so safe and peaceful.

I’m glad I grew up in such modest surroundings because it shaped my view that everything in life is a gift. Something to be treasured. Not expected.

No entitlement. In fact, I’m richer because of my unassuming childhood in the Appalachian Mountains. Though I have choice these days, I still find myself being ultra-resourceful, reusing and repurposing. There’s something in my gut that just won’t let me get above my hillbilly roots.

And, that’s a good thing, I reckon.

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