Hassle-free living is ready for you at Prairie Wind, now open for 55+.
• Bi-weekly housekeeping • • Flexible spending account for meals and more • Transportation to events, shopping, appointments • Secure heated underground garage • Live in style
Welcome home!
plans from 1,110 to 1,450 square feet • Floor concept living • Open or three bedroom models • Two in residence • Washer/dryer Full size kitchens and appliances • Private patio or balcony •
Live it up
to extensive Cedar Valley trails • Connected to Jorgensen Plaza for Well-Being • Attached casual restaurant • Fast • Fine dining • Events center • Weekly worship • Swimming pool • Walking track • Exercise classes • Outpatient therapy • Salon spa with massage therapy •
Hurry before you miss this
(319) 242-5742
Furnishings by Basket of Daisies, Cedar Falls
WesternHomeCommunities.org/PrairieWind
true
contents Fall 2017
the hive p.4
things we love p.10
ice cream p.12
cedar valley art & wine p.18
healing hands p.20
Publisher
Roy D. Biondi
bonita things p.22
spinners and weavers p.26
entertaining p.26
Ad Director
Tara Seible BTrue Editor
Melody Parker Project Manager & Advertising Sales
Sheila Kerns (319) 291-1448 sheila.kerns@wcfcourier.com
marbling p.32
Graphic Designer
Amanda Hansen
A publication of The Courier, Waterloo-Cedar Falls 100 E. 4th St. | Waterloo, IA 50703
wcfcourier.com
Fall 2017
kids artwork p.34
did you find the hidden bee on the cover? wcfcourier.com
3
Fall
the hive
What you’ll be wearing this fall and winter
1
Victorian collars. Elle describes the collars as “the turtleneck’s fancy older sister.” Ruffled, cuffed, split – as long as it starts at the chin, it’s fashionable.
4
wcfcourier.com
2
oversized florals. We’re talking sofa and drapery florals – cabbage roses and such, played on everything from dresses to casual tops. Ralph Lauren’s collection included this flowing, floating watercolor floral full-length jacket.
3
Red. You’ll definitely be seeing red for fall 2017. It’s the color of true love, the color of power, exciting, dynamic and flattering. Look for it in statement sweaters, sleek coats, swingy jackets, thigh-high boots and serious, tailored suits like this red one from Jil Sanders.
4
yee-haw! Rope one of the season’s cowboy-inspired looks. Bally’s ready-to-wear collection, for example, rifs on the Old West with a cow-print pleated skirt made from haircalf bonded with silver foil fabric. Look for leather vests, steel-toed cowboy boots reimagined and kitschy western themes. Fall 2017
t h e h i ve
5
the new black. Brown is back – and it’s the new, yes, black. The color is warm, chic and polished and in shades of brown from café latte and chocolate to russet and nearly plum brown. This ensemble from Tod’s pairs dark and light chocolate brown.
Fall 2017
6
Leisure suit. It’s cool, it’s casual, it’s a step up from wearing sweats on the weekend. Fabrics range from fleece to suede, even sequins, worn with pointy-toed sneaker shoes or stilettos for a chic look.
7
Mad for plaid. They’re baaack! But can you miss something that’s never truly gone? This season’s plaids recall the ‘70s, but have a slightly grungier appeal like this boxy plaid coat from Chloe.
8
Russian dolls. Floral embroidery and fur collars are opulent details designers are using to make statements for colder days ahead. Kate Spade gives the look a casual air with embroidery on a loose-fitting coat and coordinated bag.
wcfcourier.com
5
get your kicks!
the hive
Steve Madden
Casadei
Dr. Martens
Three shoe and boot trends you’ll be wearing this fall
Tory Burch
These boots are made for walkin’ … tall cuffed boots like these from Steve Madden — wear with skirts and leggings or tights — and cap-toe boots (Stella McCartney), combat boots (Dr. Marten), patent leather booties (Studio Pollini) or oxford booties (Casadei).
Nine West
Moschino
Brock Collection
We all shine on … metallic finish or trim (Nine West) or patentfinish pumps in all colors (Zara), crystal jewels (Calvin Klein) and satin (Moschino).
Feel-good textures and patterns, including for gingham or snakeskin (Brock Collection), plaid (Just Sweet) or suede.
More styles on wcfcourier.com
fur real!
6
wcfcourier.com
Altuzarra
Jason Wu
Ralph Lauren
Altuzarra
Get carried away this fall with the latest in trendy handbags, including furry bags, clutches of all sizes, colorful big bags, totes and backpacks, plus bags with vintage appeal.
Fall 2017
have you heard of
Text Amber Rottinghaus Photos Brandon Pollock
The technique is called handpressed coloring, and basically, an experienced stylist paints different patterns using pink, blue and lavender dyes on Plexiglas. Light-colored hair — blonde or gray — is then pressed against the Plexiglas, transferring the color to the hair. The end result is hair that refracts shades of pink, blue and lavender in sunlight or other lighting for a beautiful, magical look. There’s also geode hair, with a stylist weaving amethyst and dark blue hues into hair, applying purple to the mid sections and blue onto the hair tips. And don’t overlook gloss smudging, another hair color trick you’ll see in the coming months. Hair is highlighted, washed out and a toner or gloss applied to just the roots with a brush, smudging or blurring the area between roots and color. Hair color has become the new makeup, and changing your hair color is a fun way to achieve a great new look for fall. If you’re feeling a little less brave than holographic hair, consider adding caramel highlights or hints of deep purple or blue to your waves and curls, all trends for fall and winter. With some of the region’s top hair colorists, Mod Salon and Beauty Store and Texture Studio are constantly impressing customers with their skill and knowledge. Mod Salon and Beauty Store, 4507 Algonquin Drive, opened six years ago when owners Heather Halbfass
Mod Salon and Beauty Store
4507 Algonquin Drive, Cedar Falls (319) 553-1080 modsalonbeautystore.com
Texture Studio
6301 University Ave, Suite 1115 Cedar Falls, College Square Mall (319) 830-4311 Facebook - Texture Hair Studio Mod Salon
Fall 2017
t h e h i ve
Brent Kriener and Travis Ford
and Jody Carrier wanted to create an environment “where stylists can come together and thrive.” Self-described “ artistic creatures,” the pair work behind the chairs themselves, and take pride in their employees and helping their clients look and feel the best. “It’s great to help someone build confidence, and as an owner seeing your stylists succeed is a greater feeling than working behind the chair,” Halbfass said. Continuing education and training, as well as constantly learning and practicing new techniques, as well as attending and teaching classes in the salon, helps the stylists hone their skills. Carrier and Halbfass have created a new apprenticeship program for future employees, which can last anywhere from six months to a year. Texture Studio owners Brent Kriener and Travis Ford travel
throughout U.S. for hands-on study of the art and techniques of color and styling from some of the world’s finest professionals. In the last six years, they have visited and trained at salons in Hollywood, academies in Beverly Hills and with balayage expert Candy Shaw in Atlanta. Kriener and Ford put their knowledge into practice at Texture, 6301 University Ave. In July, they’re planning a trip to New York to train one-on-one with Ted Gibson, a celebrity stylist, and Jason Backe, L’oreal’s U.S.A. ambassador. “We prefer the hands-on training because you get the real experience instead of watching someone do it,” Kriener said. “Usually through those training seminars, you hear other names and look into them to see what they can offer us skillwise.” The idea for the New York trip began with a private message Ford sent to Gibson, not expecting a reply. But Gibson responded, and it wasn’t long before plans were being made for Kriener and Ford to train with Gibson. Eventually they home to build a team who can accompany them on similar endeavors, with a longtime goal of styling hair for fashion shows. “Eventually, I would like to have the salon be self-sufficient to where we can open more avenues for ourselves to do more travelling,” Ford said. “We really wanted to create our own workspace and environment; we wanted our own flavor,” Ford said. “I think we are unique as far as styling goes and we are trying to create a space where stylists/artists can come and work.” wcfcourier.com
7
the hive
next frontier of
fitness
There's a new generation of wearables just starting to reach consumers, and they take their predecessors' approach to the natural next step. Based on the data they collect, these devices actually tell you what to do — while you're exercising or afterward.
8 BEST EVER conceealers 1
2 6
Lumo Run $100 This is a motion-sensing clip that you wear on the back of your shorts, and it coaches you on superspecific aspects of your running form. Then it recommends exercises to correct your deficiencies and reminds you during future runs to work on fixing those flaws.
3 5
4
Whoop Strap 2.0 $500 At first glance, this wristband looks like a lot of other heart ratemonitoring activity trackers. What separates the Whoop strap is how it uses the data it collects to tell you what do. Take for example the "recovery" score that Whoop's app shows you every morning. This is determined from, among other things, a gauge called heart rate variability.
Moov HR Burn $60 The Moov HR Burn draws on an increasingly popular method of exercise called high-intensity interval training, commonly known as HIIT. The Moov HR Burn is a chest strap that pairs wirelessly with a free app that talks to you, guiding you in real time through four different indoor-exercise classes, as well as outdoor runs and indoor cycling workouts.
8
wcfcourier.com
1. Physician’s Formula InstaReady Full Coverage: Weightless, long-wearing, full coverage for hiding imperfections; includes a blending tool and is hypoallergenic, fragrance, paraben, gluten and cruelty free, about $9. 2. Black Up: Designed specifically for matching black and mixed skins, four new palettes conceal the most severe skin flaws, including dark spots, scars and under eye circles. Oil free and paraben free, $31. 3. Chantecaille: An innovative gel concealer that smooths, illuminate and blend with the skin, covering
dark circles and blemishes, as well as softening lines, $37.
4. Maybelline Better Skin Concealer + Corrector: Visibly reduces appearance of dark circles, spots and imperfections in three weeks; a 2-in-1 targeted concealer and corrector with ACTYL C, known for antioxidant benefits, $8.99. 5. Onomie Bright Concealing Elixir: A blend that instantly correct under eye circles, and reduces the appearance of the dark circles over time; comes in 11 shades, $25.
Polar M430 $230 This running watch isn't a real-time coach, but it does package some of the data it collects into useful insights through Polar's app, giving it a slight leg up against other GPS watches. It gives you a score on your running performance that you can track and compare against your age group.
Muse $249 This is a headband that tracks your brainwaves to help you meditate, informing you when you've successfully quieted your mind. When you're in a zen state, you hear birds chirping through an accompanying app; when you get distracted, a storm brews. Fall 2017
t h e h i ve
by the numbers hOW WOMeN reALLY FeeL ABOUt their BODies:
54% 32% 12% 2% are mostly happy
are a little happy
are not happy at all
are completely happy
Improve your mood — eat more vegetables and fruits. New research shows increasing consumption of produce may improve feelings of psychological well-being in as little as
2 weeks
35%
of people surveyed are getting seven hours of sleep during a 24-hour period. Adults need 7 to 9 hours of sleep each night.
The average woman owns nearly
40 MAKeUp prODUcts
but uses only five of the items each day. (But, honestly, who can resist a new lipstick or eye shadow in the latest trend color?)
80%
minute walk
30
Let’s get physical — 80 percent of adults don’t get enough aerobic and muscle-strengthening activities, and may pay the price as they age.
Burn 90 to 200 calories in brisk 30-minute walk. That amounts to 630 to 1,400 calories a week walking for 30 minutes every day.
Nearly 21 percent of
1,000 adults
surveyed said they have declined a wedding invitation because they felt they couldn’t afford to go.
No. 1 cause of money stress is when expenses exceed income. In a recent report, nearly half of Americans said their expenses are equal to or greater than their income. Nearly half, for 46 percent, said they run out of money between paychecks.
Sources: refinery29.com, sleep association.org, Department of Health and Human Services, bankrate, Center for Financial Services Innovations, SunTrust Bank, medicalnewstoday
Fall 2017
wcfcourier.com
9
the hive
1
got milkbox?
2223 College St., Cedar Falls Customers rave about the flourless chocolate cake, caramel pecan rolls and sourdough bread from Milkbox Bakery. Those are just a few of the made-fromscratch products owner Andrea Geary plies her customers with at her bakery, located at 2223 College St. Started in April 2016, it’s fast become a favorite neighborhood stop. The menu also includes artisan breads, croissants, doughnuts, tarts, muffins, cookies and specialty cakes. All of Geary’s baked goods are made from mostly organic, locally-produced ingredients. "If it can be purchased locally, I do; it's a deeply held business value," she told the Courier. "I find the products truly are of a higher quality. They're fresher and more pleasing to work with." Geary gets milk, butter and cream from Hansen's Farm Fresh Dairy in Hudson; buys her eggs and honey from local producers; grows some vegetables and herbs in her own garden and greenhouse; and gets her flours and organic grains from Early Morning Harvest, a small family farm near Panora that grinds the grains to flour with an old stone mill. "Local food for me is a way of investing in the community," Geary said. "It's an economic development tool that builds relationships ... and I love being able to invest in Iowa and invest in other small businesses." Geary, raised between Denver and Waverly, taught herself how to bake while studying at the University of Iowa. She also picked
10
wcfcourier.com
up an interest in local foods and sustainable agriculture. "I started baking all of my own bread as an undergrad," she said. "When people started requesting it I realized I was probably going to have to start asking for money and stop giving it all away." Geary opened a bakery near ChampaignUrbana, Ill., in 2004 but was unable to secure the locally produced ingredients she
desired. Upon returning to Iowa, she worked as coordinator of the Northern Iowa Food and Farm Partnership at the University of Northern Iowa, which helped connect local producers to end users. Originally, Milkbox Bakery provided weekly home delivery of bread, pastries and other baked goods from a commercial kitchen in her home. Geary plans to continue the home-delivery subscriptions and selling her goods at places like SingleSpeed Brewing. Fall 2017
2
cherry creek grill
1805 W. Ridgeway Ave., Waterloo
3
t h e h i ve
made in iowa
1022 Alabar Ave., Waterloo
A big-city vibe and an inspired menu have made Cherry Creek Grill a popular place for lunch and dinner.
There are two rules for artist and artisans displaying their artwork at Iowa Handmade, 605 G. Ave., in Grundy Center.
Located in the Reserves, a strip mall at 1850 W. Ridgeway Ave., the restaurant’s patio also is the perfect escape for enjoying wine or a cocktail at the end of the day.
First, everything is 100 percent handmade, and the maker resides in Iowa.
Michelle Koontz opened Cherry Creek Grill in 2015, after a successful run as owner of Damon’s Sports Bar and Grill on Kimball Avenue. She envisioned an upscale establishment that served appetizers, entrees and sandwiches prepared from scratch that now have customers raving. To start? Iron skillet cornbread that hardly needs any butter — but slather some on anyway, and you won’t be disappointed. There’s the crisp buttermilk fried chicken sandwich, white cheddar butternut enchilada, barbecue ribs with Carolina-style barbecue sauce and the campfire rib-eye — hardwood grilled with house-made Worcestershire and fresh tomatoes. You’ll also find grilled seasonal vegetables, Scottish salmon filleted in-house, Idaho trout and many other worthy entrees and sandwiches, served with the choice of hand-cut fries. Check out the wine list for plenty of choices. Cocktails range from the popular vodka mule to the jackrabbit.
Jody Virgil opened the store to provide an opportunity to artists to create and sell their artwork, but also as an outlet for herself. A self-taught artist who creates everything from leather work to candles, Virgil found it difficult to maintain a regular job due to variety of medical ailments. The soothing qualities of the creative process have been calming. “Everything just kind of goes to the wayside," Virgil said. "This store has become so much more to me that I ever thought it could be, and I really hope the word gets out and people take advantage that we're here.” Iowa Handmade features work from nearly 40 artists from ages 14 to 92 from throughout Iowa and is a gift to those like Virgil who are unable to work regular jobs. The artists include a 30-year-old wood burner with stage four throat cancer, an elderly woodworker who had knee surgery and 10-year-old paracord bracelet creator Alaina and mother Erica Lyon, who make natural skin care products. Along with skin care products and jewelry, Iowa Homemade provides nearly every form of art from bath bombs, paintings, woodwork, string art and cookie mixes along with a rare art known as needle-quilted landscapes. Those are created by Debbie Poland and include various fabric pieces and freemotion thread work to create three-dimensional wall hangings. Images of her work can be found on her Facebook page "Country Needle Quilted Landscapes." While similar products can be purchased at chain stores like Target and WalMart, Virgil emphasizes the importance of understanding the true value of the products sold at IowaHandmade and similar stores. "When you're buying something that's handmade, you're buying more than just an object. You're buying hundreds of hours of failure and experimentation, weeks and months of frustration, moments of pure joy and a part of someone's heart and soul," Virgil said. "You're buying more time for them to do something they are passionate about. It makes the world beautiful." The business also offers various activities including live music, barbecue, nail art, henna tattoos, crafts and a massage therapist, as well as a chance meet artists and learn about their work and the inspiration behind it.
Fall 2017
wcfcourier.com
11
We ALLM screA FOr
hANs eN
12
wcfcourier.com
's DAirY
ers K A M • ice creAM recipes • ice creAM
Fall 2017
Text Melody Parker Photos Brandon Pollock
Chocolate and vanilla are the classics, of course.
And who doesn’t like an occasional dip of chocolate chip or maybe cookie dough? Or maybe you’re adventurous enough to try key lime pie, or kid enough for cotton candy or the candy bar blend. Ice cream comes in at least 21 flavors at Hansen’s Dairy, located at the corner of Kimball and Ridgeway avenues in Waterloo, and 127 E. 218th St., Cedar Falls. Especially in summer months, Sheila Wetherell is kept busy dipping ice cream, although there is a little of the “hurry up and wait” as people dither and debate which flavor “sounds good right now” as they gaze at the tubs of icy goodness lined up in the case. “If you’re over 60, I can almost guarantee you’re going to choose butter pecan. But whatever flavor you get, Hansen’s ice cream tastes like homemade. It’s awesome,” says Wetherell, who has worked at the Kimball Avenue Hansen’s Dairy store for 11 years. The average American wolfs down 45 pints of ice cream per year, amounting to a staggering $10 billion, according to Amy Ettinger, author of “Sweet Spot: An Ice Cream Binge Across America.” One of our founding fathers, George Washington, was hooked on ice cream after his first taste in the late 18th century. The Washingtons bought ice-cream making equipment and fancy dishes, says Ettinger, and served ice cream at parities in New York City and Philadelphia, says Ettinger.
Fall 2017
wcfcourier.com
13
She credits Thomas Jefferson for helping popularize ice cream by recording the first recipe for it in the U.S. — six egg yolks, a halfpound sugar, two bottles of good cream and one vanilla bean. And it wasn’t as easy as it sounds. It was an 18-step process, including churning by hand for 10 minutes. Hansen’s ice cream is made at their dairy in Hudson, using creamline milk from their closed herd of cows (not blended with other farms’ milk). It is slow-churned in the old-fashioned way. At Hansen’s, traditional hard ice cream is dipped into freshly made waffle cones made in house, and into bowls and cups. Sundaes, banana splits, milk shakes, brownie sundaes, root beer floats and oldfashioned sodas also are on the menu, along with soft-serve ice cream. Wetherell says special flavors are offered, too, such as lemon squeeze as a summer treat and pumpkin and candy cane for the holidays.
14
wcfcourier.com
Fall 2017
ice cream recipes
ice cream lasagna
12 - Ice cream sandwiches (chocolate or vanilla) 2 quarts ice cream 2 cups Oreo Cookie Crumbs ¼ cup caramel sauce 4 Skor chocolate bars Line bottom of lasagna pan with ice cream sandwiches (cut as needed). Stir the ice cream to soften. Scoop 1 quart ice cream over sandwich layer. Spread Oreo crumbs over ice cream layer. Drizzle caramel sauce over Oreo crumbs. Spread remaining ice cream over crumbs. Chop Skor bars into small pieces. Sprinkle pieces over top of ice cream. Finish with another drizzle of caramel sauce. Place in freezer to harden for 30 minutes. Spread whipped cream topping on ice cream lasagna and garnish with cookie crumbs, candy bar pieces and caramel sauce. Source: Epicurious
lemon ice cream with blueberry sauce
For the ice cream: 1 quart (4 cups) vanilla ice cream, slightly softened 1 teaspoon freshly grated lemon zest 2 tablespoons lemon juice For the sauce: 2 cups fresh blueberries 1/4 cup sugar 1/4 cup water 1 tablespoon cornstarch Dash nutmeg Place ice cream in large bowl; add lemon zest and lemon juice; mix well. Cover; freeze 3-4 hours or until firm. Combine all sauce ingredients in 2-quart saucepan; mix well. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture boils and thickens. Cool completely. To serve, spoon sauce over ice cream. Makes 6 servings Source: Land o’ Lakes
raspberry ice cream 2 cups fresh or frozen raspberries, partially thawed (see substitution) 1 cup sugar 2 cups heavy whipping cream 1 cup half-and-half cream 2 teaspoons vanilla extract Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended. Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.Yield: about 1-1/2 quarts. Note: Can substitute blackberries for the raspberries. Fall 2017
wcfcourier.com
15
Brown Butter No-Churn Ice Cream
½ cup butter 1 (14 ounces) can sweetened condensed milk 2 cups heavy whipping gream 1 cup toffee bits
½ cup nuts ¼ cup coarsely chopped pecans ¼ cup sugar 1 tablespoon butter
Melt butter in medium saucepan over medium heat. Continue cooking, watching closely, 5-7 minutes or until butter foams and turns golden brown. Immediately remove from heat. Pour butter into medium bowl, scraping bottom of pan to get all the brown bits. Let cool, stirring occasionally, until room temperature.
For the ice cream: 3 cups fat-free half& half 1 1/2 cups sour cream 1 cup sugar 1/4 cup cherry preserves 1 tablespoon vanilla 1 cup pitted, quartered dark sweet cherries
Add sweetened condensed milk to cooled butter; stir until well mixed. Set aside. Place whipping cream into large bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Gently fold 1 cup whipped cream into butter mixture until mixed. Pour half of butter mixture into whipped cream; gently fold until mixed. Add remaining butter mixture and toffee bits to whipped cream mixture; gently fold until mixed. Pour mixture into 2 (9x5-inch) loaf pans or 1 (8-inch) square baking pan. Freeze 6 hours or until firm. Makes 5 cups.
We all scream for …
Ice cream makers are the latest must-have kitchen appliances. Whether you want to spend a little or a lot, there’s an ice cream maker that will make those frosty desserts and treats we all love. So, we took a look at what most consumer websites rank as the best ones. wcfcourier.com
Combine pecans, 1/4 cup sugar and butter in heavy saucepan or skillet. Cook, stirring constantly,over medium heat 4-5 minutes or until sugar turns golden. Pour onto heavy-duty aluminum foil. Cool completely. Break into pieces. Combine all ice cream ingredients except cherries in bowl; stir until sugar dissolves. Stir in pecans and cherries. Pour into ice cream freezer. Freeze according to manufacturer’s directions. Makes 36 servings.
2
Ice cream makers
16
Chunky Cherry Pecan Ice Cream
3 1 4 1 Conair Cuisinart Pure Indulgence Ice Cream Maker, about $70. No sticky fingers here! A large opening at the top means it doesn’t get messy adding ingredients. An easy-lock lid keeps things nice and tidy during processing, too. 2 Lello Musso Lussino 1.5-Quart Ice Cream Maker, $690. Another beast that can churn out up to 3 quarts every hour. Add your base, press two buttons and the machine takes the guesswork out of making your concoction. 3 Hamilton Beach Half-Pint Ice Cream Maker, from $28. In 12 minutes, grab a spoon and dip into a half-pint of ice cream. It’s incredibly easy to operate and clean. 4 Cuisinart Soft Serve Ice Cream Maker, from $74. Make 1 1/5 quarts of soft serve ice cream in under 20 minutes – or sorbet, yogurt or sherbet. Fall 2017
Windows & Doors The Pella Showroom
Bring this in and receive 10% off Doors & Windows on your New Home
FOR A FREE WATERLOO QUOTE CALL (319) 988-4200 CEDAR RAPIDS (319) 393-5768 *Somerestrictionsapply.Seestoreforcompletedetails.Cannotcombinewithanyotheroffers.
www.pella.com Fall 2017
wcfcourier.com
17
18
wcfcourier.com
Fall 2017
perfect pairing Text Holly Hudson Photos Brandon Pollock
W
alking into Cedar Valley Art and Wine, one notices the tables — in each of three studios — set up and waiting for would-be artists to take their places. Table-top easels, brushes, water cups and paper towels are arranged at each seat. Paint-splattered aprons hang over the backs of chairs. In fact, nearly everything in the space is paint splattered — the table covers, the chairs, the floor, even the walls in places — a testament to the energy and creativity that fill the space. Cedar Valley Art and Wine owner Kim Blakesley opened her business on State Street in September 2014. A year later the business moved to its current location at 307 Main St. In the nearly three years since, business is booming. "We probably tripled our business in the first nine months," Blakesley said. Blakesley’s approach to art and wine includes instructors leading guests — during public events or private parties — through creating a painting of their own, and they are, of course, invited to bring along wine, beer or nonalcoholic beverages to enjoy. She supplies all painting supplies, snacks, paper plates, wine glasses and music. “Everone can paint,” Blakesley said. “Everyone has a creative spirit, a creative edge. “We don’t tell you, we show you. But we won’t expect you to do the same thing we do. We tell people not to look at the colors, but look at the subject matter and tailor it to you. “The studio is an extension of my home, of who I am,” Blakesley said. “Everyone who walks in, I want them to feel the friendliness. Come in, enjoy and have a good time." Blakesley's background is in art education. “Everything I’ve done in my past has culminated in this,” she said. Blakesley is growing the business in a variety of ways, doing company Christmas parties, events at
Fall 2017
colleges, in the schools, with Girl Scouts, during staff development events. She even held a teacher inservice in Muscatine with about 150 people in attendance. “It was really fun,” she said. “Teachers get locked into ‘this is the way we do it,’ whether it’s science or math or English. They need to start thinking outside the box. All students can get their subject. They just have to find the way that works for them.” To expand on that, Blakesley is researching how she can set up a workshop or art camp where kids can come and paint for free. “Kids are not getting the art in school, or it is limited. Reading, writing and arithmetic don’t give kids the opportunity to use their hands. It’s a shame. They have a lot to say, but not always with words. Some express themselves in visual form. “We are looking into raising funds, getting donations.” The business also is garnering attention outside of the Cedar Valley. It was twice named to The 10 Best Places for Paint & Wine in Iowa list by Best Things Iowa. “I was very happy that we were one of the only mom and pops on the list,” Blakesley said. Instructor Sarah Carpenter — who was preparing to welcome a group for a bachelorette party — has worked at Cedar Valley Art and Wine for two years. “Working here is fun and rewarding. A good share of my job is telling people it is OK to tr . Once they get past the initial fear, they have fun and their creativity comes out. My goal is for them to leave with something they love. A lot of customers say this is paint therapy. “We go step by step, but if you want to do something different, go for it,” Carpenter said. “We aren’t too restrictive. I am more than happy to help them with making it their own. “I understand the little things to set them up for success. There’s always more than one way to paint the same thing.”
wcfcourier.com
19
Text Kristen Guess Photos Matthew Putney
E
ach morning before Trish Johnson turns the sign from closed to open on the front door, she sets the mood for her alternative healing shop and her day. With the soft, orange glow of Himalayan salt lamps throughout the halls and bowls of rocks, crystals and gems lining the walls, an essential oil diffuser slowly fills the room with a calming flowery essence. The sun reflects off colorful stained glass pieces and various crystals sitting near the windows, spreading vibrant hues across the walls. Trish then goes into her healing room, adorned with amethysts, angel figurines and soft music, where she spends at least 30 minutes with her eyes closed and her mind still. Meditation is her way to ground herself before she begins her day performing reiki, reflexology and spiritual readings to her clients. "Meditation isn't as hard as people like to think that it is, it's just a matter of slowing everything down inside of you. It's an art, but it's not something you have to work hard to get, you just start slow," she said. The store's self-proclaimed, four-legged furry greeter meets every customer at the door. The Morkie, named Chesa, takes advantage of the soothing ambience, lying on her velvet pillow in the healing room between customers. Trish's first step on her spiritual journey
20
wcfcourier.com
was in 2003 while working as a nail tech at a salon in Cedar Falls. Suffering from frequent headaches, a co-worker one day asked Trish if she wanted help with the pain. "I said, 'Sure', and I just put my hand out and thought she had some magic pill I could take," Trish said. After the co-worker explained to Trish she was going to perform reiki on her, she agreed. "It's like the headache went from a 9 to about a 2 in 5 minutes. I was blown away." Trish began to teach herself about reiki, which involves an ancient Japanese technique of using personal touch to heal and cleanse the body. And when the chemicals from the salon began irritating Trish's skin, she gave up her job, feeling a need to share her discovery of reiki. That same year she became a certified reiki master and teacher and later received certification in reflexology from the Davenport Iowa School of Massage in 2006. After becoming more experienced in her practice and seeing the positive affects her clients were experiencing, she opened her first store, Angel Blessings, at 602 State Street in Cedar Falls in 2007. "The body has the ability to heal itself, and the mind gets in the way," she said. "They're actually even teaching it (reiki) and using it at Mayo Clinic because they're seeing how much it alleviates the side effects to cancer treatment."
Customers also can get a reflexology treatment, which involves “applying pressure to nerve endings in the hands and feet that correspond to internal organs and encourages the body to naturally release toxins while promoting relaxation to allow the body to selfheal,” according to Trish. She relocated to her current location behind Thunder Ridge Mall in 2012, and brought on board her husband and photographer, Gary Johnson, who now does theta healing, helps with animal totem workshops and intricately wire-wraps jewelry. Gary recently began doing aura imaging, which is available every few months. Together, the couple makes and sells a variety of arts and crafts, including stained glass, jewelry, lawn ornaments, candles, essential oils, Gary’s framed scenic photos, greeting cards, gemstones and more, all which adorn handmade wooden tables and benches in the front room of the shop. "Every gemstone has a different vibrational frequency that will correspond to what you need emotionally at that time, so it's not always about just going in and grabbing a pretty stone, sometimes you're going to be drawn to something you would've never chose," Trish said. Each customer also gets their choice of herbal tea before their treatment. “If someone has a lot of stress we have a chamomile tea, upset stomach we have
Fall 2017
building Excellence
319-352-5031 kratchmer kratchmercabinets.com
Kratchmer cabinets UPPER IOWA UNIVERSITY
WATERLOO
• Programs that fit your busy life – evening classroom, campus-based, online and self-paced classes peppermint tea, or just needing a boost of vitamin C we have teas for that too. People do love that with the pretty little tea cups ... while they soak their feet before the reflexology, reiki." For Rita Sommers, who has been getting regular treatments at Angel Blessings for the past 6 years, "reiki is another method for stress relief, it has opened my sense of intuitiveness and spirituality. "I've had a lot of stress in my life and haven't known how to deal with it, so it's been another form of learning to deal with stress." Sommers also has achieved reiki master status at Angel Blessings. "Most reiki masters have businesses, but for me it's a method to help family members deal with their stress and myself," she said. "I cannot imagine my life without reiki at this point." Angel Blessings Address: 2302 W 1st St #4, Cedar Falls Phone: (319) 429-0763 Hours: 11 a.m. to 6 p.m. Thursdays and Fridays, and 9 a.m. to 4 p.m. Saturdays Owners: Trish and Gary Johnson
Fall 2017
• Smoother transfer of up to 90 college credits • Regionally accredited, nonprofit, private university • Year-round classes start every 8 weeks
LEARN MORE 3563 University Ave | Waterloo, IA
319-232-6980 UIU.EDU/WLOO-LEARNMORE wcfcourier.com
21
Text Amy Steffeneicher Photos Matthew Putney
Y
ou'd be forgiven for thinking you're walking into someone's home when you enter Bonita Things. Furniture is arranged in living spaces. Customers sit around a dining room table with their coffee and chat. A neighbor, Byron Simar, pops in with a loaf of homemade bread, and Bonita Things co-owner Tammy Rossow washes up a kitchen knife to slice it. Rossow and her counterpart, co-owner Amy Wilson, chat and crack jokes until a B True Magazine photographer arrives to take photos. "OK, but I'm keeping my clothes on," Rossow said, to laughter. The consignment shop, located at 1423 West Third Street in Waterloo, is nearly filled with furniture, decor and clothing, rotated in and out daily. But there's room for customers to sit around and be neighborly, and there's room for the big personalities and boundless energy of the shop's owners, who bought in on a whim six years ago. "Every day is fun," Wilson said. "We get entertained." 22
wcfcourier.com
Simar, who said he brought in the bread because "it's been a while" since he made something to bring in, lives not far from the shop and has both bought from and sold to Bonita Things, where they give consignors a 50/50 split. "It's so convenient to come here," he said. "It's a fun place to just hang," Wilson said. Cathy Bullen, another frequent customer, is someone who Rossow and Wilson call their "one-woman marketing campaign" because she hands out Bonita Things business cards all around town. "I always tell people this is the hidden treasure of Waterloo," Bullen said. Rossow and Wilson have come a long way in the six years since they signed the lease, not knowing much about the business or whether they'd last a month. "We bought it on a handshake in an afternoon," Rossow recalled. Fall 2017
When the pair began, they both had daughters in middle school. Now, both are in college. "The first night we cried, 'What if we can't make rent?'" said Wilson, noting she had already quit her job by the time the pair opened their doors in September of 2011. "But we never looked back. It's been amazing." Along the way, they've learned a few things, and adjusted their business accordingly: Fewer clothing displays. More furniture. A bargain "pink dot" room, where everything is half priced. Regular videos posted to Facebook show the merchandise, along with the duo's personalities. And that dining room table where the bread was being sliced has been the perfect gathering spot with all of the people that stop in. "It's been quite a ride, and it's so fun to be your own boss," Wilson said. Other things have changed around them: Next door, barber shop The Hair Hut closed, leaving Bonita Things the lone business besides the convenience store across the street. "We feel like we're the last holdouts on the island," Rossow said. "But everyone knows we're here." It's those people, both contend, that have kept them in business. "I love just meeting the people," Wilson said. "They walk through that door and become part of our lives," Rossow said. Bonita Things Quality Consignment Address: 1423 West Third St. Phone: (319) 883-8007 Hours: Tuesday through Friday, 10 a.m. to 6 p.m.; Saturday 10 a.m. to 3 p.m. Owners: Tammy Rossow and Amy Wilson
Green Fields
The Happiest Health Nuts in Town
$
5.00
Off
$30 Purchase
Before Taxes *Anything in the Store expires 9/30/2017
Organic natural foods, supplements, and protein powders. Bulk herbs, spices, dried fruits, and nuts. Organic essential oils, body and hair care. Now carrying CBD oil. Mail orders available.
Mon - Fri 9:00 - 5:30 pm Saturday 9:00 - 4:00 pm
Green Fields Health Food Center
2920 Fall Avenue, Waterloo, IA 50701 319-235-9990 Like Us on Facebook
Best Decision Ever Contacting a Professional to Plan My Trip Contact us today and join our Panama Canal 10-Night Cruise. Departure date January 27, 2018. Enjoy an itinerary filled with new adventures and fun!
Judi Faas, Travel Leaders Certified Travel Specialist judi@journey2paradisett.com www.journey2paradisett.com | 319-236-1016 Fall 2017
wcfcourier.com
23
Text Melody Parker | Photos Matthew Putney
24
wcfcourier.com
Fall 2017
T
hursday is play day. That usually means it gets busy at the Fiber Arts Studio, 3527 W. Fourth St. Members of the Northeast Iowa Weavers & Spinners Guild come and go, working on individual or group projects on the collection of looms set up in one room. Other members may be in another room, spinning yarn, dyeing fabric or making felt. Pat Higby sits at a large floor loom, methodically moving the shuttle across the loom to tightly weave her weft — strips of an old floral sheet she ripped apart — widthwise across the warp, which is the yarn that runs the length of the loom — to create a subtly colorful rug. “It’s the creativity I love and working with the materials. I love taking old fabric and turning it into a good rug. It’s like the ultimate in recycling. Weavings are a work of art,” says Higby, a former member who rejoined the organization after her retirement. Members stop and chat with each other, catching up on each other’s lives and discussing new or ongoing projects, including gathering tips and advice. Usually there is a loom at the ready for anyone with a project or yen to weave. In summer, the thread or yarn colors are cool, while fall calls for warmer tones. Occasionally members have to warp the loom — or thread the warp yarns held in tension on a loom to create cloth. With the big looms, it can take two or three people between two and three hours. Higby enjoys the camaraderie that comes with weaving. “It’s a nice way to spend an afternoon, and I’ve learned so many techniques from the people around me.” The Northeast Iowa Weavers & Spinners Fall 2017
Guild was established in 1951 to practice and learn the traditional crafts of weaving, spinning, rug making and other allied fiber arts. The group originally met in members homes, at Gates Park and at the Waterloo Center for the Arts. In 1990, members purchased a storefront on the Cedar Falls Parkade, but sold the building in 2008. In 2010, the guild moved to its present location. Although the building is currently undergoing improvements, it affords plenty of space for classes, workshops, individual projects, study groups, and of course, guild meetings. There is a shop where the public can purchase items such as rugs and scarves, as well as other fiber and art, and a kitchen that has been converted to allow members to safely dye fabrics. Connie Malvin took a class years ago at Gates Park and was hooked. She has made countless lovely, colorful scarves from materials like bamboo fiber and ribbons, as well as many sets of place mats and other woven items. “I love color, and I like to design. I can’t wait for the next project to make something beautiful and different,” she says. She has a small loom she carries along on trips so she doesn’t lose a minute. Karen Agee love spinning and enjoys teaching the skill, as well. She has numerous spinning wheels in her collection, including antiques. Essentially, her hobby was born out of necessity. “I’d said positive things about goats … and a couple came to dinner and brought us a dairy goat,” Agee recalls, laughing. “Of course, you can’t have just one because they need companionship.”
On her quest to find another goat, she fell in love with angoras and their long mohair coats, and ended up with a herd. “They produce white, fluffy fleece and need clipped every six months. I ended up with all this fleece, wondering what am I going to with it? “ Spinning was the answer, the process of turning wool into yarn. But first comes carding, the process of detangling, cleaning and lining up the fibers for spinning. “For some of us, it’s the process of making it, the creativity of it. For me, it’s the beauty and history of the tools,” Agee explains. Agee and other members volunteer their time to take two-harness looms and a spinning wheel to classrooms around the Cedar Valley, teaching children to weave. Members like Agee and others volunteer their time to demonstrate for schoolchildren around the Cedar Valley how to make wool into thread or yarn on a spinning wheel and how to weave on two-harness looms. Younger children start with paper, while older kids make “mug mats” or coasters by recycling old T-shirts.
Northeast Iowa Weavers & Spinners will host the Iowa Federation of
Handweavers & Spinners Fall Event on Oct. 7. Presenter John Mullarkey also will lead a tabletweaving workshop Oct. 8 and 9. The guild usually meets the second Saturday of the month, September through May. The meeting takes place at 9 a.m. to noon, followed by the spinner’s interest group from 1 to 3 p.m. Annual membership is $30. wcfcourier.com
25
pitchers
It’s almost fall – and still sweltering. With a few more lazy picnic days and end-of-summer gatherings ahead on the horizon, this is no time to sweat over fussy drinks. Whether you’re in your own back yard or toting something sweet and boozy to a barbecue across town, fruit-centered punches are the perfect relief pitcher. Pick your fruit and think about what booze would deepen or brighten it. Stone fruits — nectarines, cherries and peaches — marry beautifully with bourbon; lime, ripe melons and mezcal can make for glorious margaritas; strawberries and Campari match up in color and complement each other’s flavors perfectly. Vodka, of course, is a blank page waiting for a dozen fruity hues.
this little figgy went to kashmir
Sweet fig preserves mix with the spice of chai tea and citrus for a bright, lightly spicy punch. You’ll need a cocktail shaker and the spring from a Hawthorne strainer. Makes 12 servings 1 1/4 cups fig preserves, such as Bonne Maman brand 1 1/4 cups fresh lemon juice (from 5 or 6 lemons) 3 1/2 cups bourbon or dark rum 2 1/4 cups chilled chai tea 1/2 ounce pimento bitters Large ice cubes Slices of fresh fig (in season) and/or lemon wheels, for garnish Combine fig preserves and lemon juice in a cocktail shaker; add the spring from a Hawthorne strainer. Seal and shake vigorously for 1 minute to break up pectin and other solids in preserves. Pour through a fine-mesh strainer into a pitcher. Add bourbon or rum, tea and bitters, stirring to combine. Add ice and fruit garnishes. Keep a long-handled spoon at hand to stir if you’re serving this over a length of time. Pour into punch cups. Source: Washington Post
26
wcfcourier.com
Fall 2017
ruby’s arms
Fresh-squeezed pink grapefruit juice is best, or fresh, unsweetened brand from the refrigerated section. You can use a smoky mezcal such as Del Maguey Vida, or take it in another direction with a London dry gin. (To make it a bubbly, lower-alcohol version, lengthen the punch by adding measures of tonic or Pellegrino grapefruit soda.) Makes 12 servings 3 1/2 cups ruby red grapefruit juice 2 1/2 cups Cocchi Rosa aperitif wine 1 3/4 cups mezcal or London dry gin 3/4 ounce Angostura bitters 1/4 teaspoon salt 6 thyme sprigs Large ice cubes Combine juice, Cocchi Rosa, mezcal or gin, bitters and salt in a large pitcher, stirring to blend well. Add thyme sprigs; refrigerate for 1 hour. Stir, then add the large ice cubes. Keep a long-handled spoon at hand to stir the punch if you’re serving it over a length of time. Pour into punch cups (without sending any of the thyme sprigs into them).
swamp water punch
This is an intriguing fusion of sweet, summery pineapple and funky, herbal Chartreuse for a light tart sip. Fresh pineapple juice is best; if you use bottled/canned, strain it to eliminate pulp. Makes 12 servings 4 1/2 cups pineapple juice, preferably fresh 1 cup fresh lime juice (from 4 limes) 1 3/4 cups green Chartreuse 2 to 3 ounces blue curacao (optional) Large ice cubes Mint sprigs, for garnish Combine pineapple juice, lime juice, Chartreuse and curacao (to taste), if using, in a large pitcher, stirring to blend well. Add the large cubes of ice; once the punch is chilled, stir it again. Serve in icefilled highball glasses, garnish with mint sprigs.
summer garden punch Here, turning fresh cherry tomatoes into a sweet-and-savory shrub intensifies their flavors.
For the tomato shrub: 2 cups cherry tomatoes One 14-ounce can fire-roasted diced tomatoes 1 teaspoon freshly ground black pepper 1 teaspoon salt 1/2 cup sherry vinegar 1/4 cup sugar 2 sprigs rosemary 2 cups water
Fall 2017
bramble on punch
This recipe uses summer blackberries for both flavor and show. While you can make this with a good silver tequila if you choose, it’s better if you go for a mezcal that has some smoke to it (something like Vida or El Silencio Espadin will work fine here). Makes 16 servings 6 ounces fresh blackberries 3 cups mezcal 1 1/4 cups creme de mure 1 cup Aperol 2 cups fresh lemon juice (from 8 to 9 lemons) 1/2 ounce orange bitters 2 cups ice cubes Muddle blackberries gently at the bottom of a large pitcher. Add mezcal, creme de mure, Aperol, lemon juice and bitters, stirring to incorporate. Refrigerate for at least half an hour, allowing the berries to soak up the flavors. Add the ice to the pitcher and serve, using a cocktail spoon to retrieve a blackberry or two to place in each portion.
For the punch: 3 cups green chile vodka 1 cup dry vermouth 1/2 to 3/4 cup tonic water, or as needed Ice Cherry tomatoes, for garnish Thin cucumber slices, for garnish Cilantro sprigs, for garnish For the tomato shrub: Cut each cherry tomato in half, placing them in a large saucepan as you work. Add canned tomatoes, pepper, salt, vinegar, sugar, rosemary and water, stirring to blend well. Bring to a boil over medium-high heat, then reduce heat to low and cook for 15 minutes, stirring regularly and pressing solids to break them up. Let cool.
Meanwhile, line fine-mesh strainer with two layers of cheesecloth; set strainer over a large bowl. Ladle cooled shrub mixture scoop by scoop into strainer, pressing on solids so liquids are captured in bowl below. Yield is about 3 1/2 cups. Discard solids, then transfer shrub to a sealed container. Refrigerate for a few hours, until well chilled (and up to 2 weeks). For the punch: Combine 3 cups shrub, vodka and vermouth in a large mixing bowl, stirring to incorporate, then pour into a large pitcher. Chill until you're ready to serve. To serve, add the tonic water (to taste) and stir. Fill individual glasses with ice and your desired garnishes, then pour the punch into the glasses. wcfcourier.com
27
nights dinner in a flash Let your kitchen know who’s boss! Dinner doesn’t have to keep you in the kitchen all night long. We’ve rounded up five in-a-flash ideas for foil pack dinners. Start with protein — chicken, fish or beef – then add veggies or a starch like potatoes or pasta. Wrap it in a foil package, then bake or grill. Added bonus? Very little cleanup. Tip: Precook rice and pasta a little before adding to foil packs.
28
wcfcourier.com
cheese steak packets Makes 4 servings.
1 pound boneless beef sirloin steak, 1/2–inch thick Salt and pepper 2 medium onions, thinly sliced 1 green or red pepper,thinly sliced (optional) 1 cup shredded Cheddar cheese 4 sub or hoagie-style buns Ketchup or steak sauce Preheat oven to 450 F or grill to medium-high. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. Sprinkle steak strips with salt and pepper; set aside. Center one-fourth of onions and peppers on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Top with steak strips and cheese. Bring up up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place in oven or on grill and grill 10 to 12 minutes or until steak is done. Slice open foil packets to let steam escape, then open top of foil packet and spoon steak mixture onto hoagie buns.
Fall 2017
spicy korean chicken and ramen noodle packets
italian chicken & tortellini
Makes 4 servings
Serves 2
easy flank steak fajitas Serves 4
1 pound beef flank steak, trimmed of fat 1/4 cup lime juice 1 tablespoon vegetable oil 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 red, yellow, and/or green sweet peppers, thinly sliced 1 medium onion, thinly sliced 2 cloves garlic, minced 8 (6- to 7-inch) flour tortillas Guacamole, salsa, and/or sour cream (optional) Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator 30 minutes to 1 hour. Preheat oven to 400 F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of aluminum foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet. Wrap tortilla tightly in heavy duty aluminum foil. Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat. Fill warm tortillas with meet and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream. Fall 2017
2 boneless, skinless chicken breast halves (1/2 to 3/4 pound) 1/2 teaspoon dried Italian seasoning 1 package (9 ounces) refrigerated cheese tortellini 1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained 1/2 can (from a 2 Âź-ounce can) sliced ripe olives, drained Parmesan cheese, grated Preheat grill to medium-high or oven to 450 F. Center one chicken breast half on each sheet of foil with dull side toward food. Sprinkle with Italian seasoning. Arrange tortellini around chicken. Spoon tomatoes and olives over tortellini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Bake 20 to 25 minutes on a cookie sheet in oven or grill 14 to 18 minutes in covered grill. Open packets and let steam escape before arranging on plates. Sprinkle with grated Parmesan cheese.
grilled salmon greek pitas Makes 6 servings
1 1-pound fresh or frozen skinless salmon fillet 1 small red onion, thinly sliced 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 lemon, thinly sliced 6 Greek pita flatbreads 2 cups chopped romaine lettuce 1 cup fresh cherry or grape tomatoes, quartered 1 carton (5.3 to 6 ounces) plain Greek yogurt 1 avocado, pitted and sliced 1 cucumber, sliced 1 tablespoon snipped fresh basil 1 tablespoon snipped fresh dill weed Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high. Tear of an 18x18-inch sheet of aluminum foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
3 tablespoons gochujang (Korean soybean and chili paste) 3 tablespoons soy sauce 1/3 cup water 2 tablespoons sesame oil 1/2 tablespoon sugar 2 boneless skinless chicken breasts, thinly sliced 1 cup green onions sliced into 1-inch pieces 1 cup red cabbage, sliced thin 2 cups button mushrooms, sliced thin 1 zucchini, thinly sliced 2 packets ramen noodles, cooked to al dente Aluminum foil Preheat the oven to 425 F. Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined. Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated. Place a 1 1/2 to 2 feet long sheet of aluminum foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet. Repeat the process 3 more times and place the foil packets on a cookie sheet tray. Bake in the oven for 25 minutes or until chicken is cooked throughout.
Stack flatbreads separately; wrap tightly in heavy duty aluminum foil. Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender. Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top (of) foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks. Assemble pitas by topping pita with the salmon, onions, avocado, cucumbers lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill, and serve. wcfcourier.com
29
9 things you’re doing wrong at a
Getting a drink at a good bar. It's one of life's great pleasures. But there are right and wrong ways to go about it. Jim Meehan, co-founder of PDT (Please Don't Tell), the Manhattan hideaway that crystalized the modern speakeasy trend and won World's Best Bar in the process, has strong feelings about how to behave when you're getting a cocktail — at least at those places that don't specialize in body shots or florescent drinks.
?
adhering to your no-addedsugar diet
Any cocktail that includes citrus or some kind of acidic ingredient needs a sweetener for balance. It's what every bartender strives for, a balance among strong, sweet, and sour, and to completely cut out one of the pillars will create something you will not want to drink. If you are especially sensitive to sweetness or don't want any sugar in your cocktail, say, "I take my drinks very dry" or order a highball. Or a shot.
1
2
sending back half-empty drinks
dissing the server
tipping $1 tip per drink
guilt ordering a cocktail
overstaying your welcome
wcfcourier.com
If you do want to drink booze but don't see anything to your liking on the cocktail menu, don't feel bad about requesting a classic that's not on the menu, such as a Negroni or an Old-Fashioned, Daiquiri, or Manahttan. The bartender is there to give you what you want. Just remember Rule No. 1.
8 being that guy or gal 9
30
Nothing is more demeaning to people who take pride in their work than assuming they don't know the product they're working with. If you have a technical question about a spirit, cocktail, or anything related, first ask the person who's taking care of you.
6
7 Your seat at a popular bar or restaurant is a commodity with high overhead costs. Operators will be grateful if you treat it that way, which is best demonstrated by eating and drinking while you're occupying it and vacating within 20 minutes of finishing your drinks. Keep track: Three drinks per person, 30 minutes apart, is a good rule of thumb for a good night out.
If you prefer a Beefeater Martini or a Wild Turkey Manhattan, you're more than welcome to request one in a classic cocktail. But "house" cocktails created by the bar staff are a different matter. That bartender specifically chose the gin, rum, mezcal, etc., for their creation.
4
5 The amount of elbow grease that goes into the juices, syrups, infusions, and preparation of your $15 Gin Gin Mule is significantly more than the bottle of Stella someone opened at your local. Most guests tip 20 percent for fancy cocktails. That’s standard.
At any reputable bar their job is to fix a drink based on your preference, not theirs. Most will answer by asking a variation of the question: "What do you like to drink?" This is your chance to give them something to work with: "I like tequila," or "Something tropical." If there are spirits or cocktails you don't like, tell them up front — just don't make it a five-minute debate.
substituting your favorite spirit 3
If it's flawed in a way that will diminish your experience, you should ask for a replacement. But there's a right time and way to do this — as soon as you've tasted the drink and by making eye contact with your server when they are in your vicinity. It's never fun to have a drink you mixed sent back, so be nice when you ask for something else, and don't yell across any distance to get someone's attention.
asking the bartender what’s good
If you're wondering whether you've had too much to drink, you probably have. Many states hold bars and bartenders legally responsible for the safety of their guests after they leave the bar. If you sense you're about to be cut off, avoid a fight you're not going to win. Fall 2017
Style
Beyond Your Imagination
200 STATE STREET, #104 319-266-7517
Location Location Location? Lo
Iowa Licensed REALTOR® Since 2004
Your Interests, Budget & Time Frame!
I have lived in my 1900 “old d farm house house” for
30
years.
I lovve the private i e views i and the simple character of my in-town acreage, and its quick access to corridor highways and downtown.
Shall we…
Talk,Text Talk Te or Email? Call or Text: 319.240.2389 EMAIL: wcf4sale@gmail.com
Office By Appointment: 2510 Leversee Rd., Cedar Falls, IA 50613
WaterlooCedarFalls-Homes.com Fall 2017
Founder, Owner & Broker
319.240.2389 ABR, CRS, e-PRO, GRI, SFR
My Approach is to SERVE YOU EXCLUSIVELY! You deserve EXCLUSIVE REPRESENTATION and broker-level guidance.
wcfcourier.com
31
marbling
turn a simple vase into a work of art Marbled paper coverings for fancy books and journals have been around for centuries. The paper features colors swirling around each other unevenly to make a unique pattern. But it's not just paper that can be turned into something beautiful through marbling. Glass can, too, including this vase. You may think this project looks difficult and expensive. It's not. You can find the materials at your local craft store for about $10. The only trick to marbling is thinning the paint: It shouldn't be too thick or too runny. And remember, you need a few days to let the paint dry. Great artwork, after all, can't be rushed.
Adult's help: Yes Hands-on time: 25 minutes Total time: About 3 days You’ll need:
- Newspaper or craft paper - Glass vase, clean and dry - Acrylic paints (at least two colors) - Small paper cups (Dixie cup or other brand) - Water - Plastic spoon or other stirrer - Paper plate or plastic cup - Plastic wrap - Clear spray sealant, glossy
Source: Associated Press 32
wcfcourier.com
Fall 2017
gifts & home accents
Steps:
1. Spread newspaper or craft paper on your workspace. 2. Spoon or squirt paint colors into separate paper cups. 3. Add a small amount of water (start with 1/2 teaspoon for every 2
tablespoons of paint) to thin the paint. Stir the paint and water until mixed. Tilt the cup gently to make sure the paint moves around the bottom of the cup. Add more water if needed and stir again. 4. Pour a small amount of each thinned paint into the bottom of the vase. 5. Slowly turn the vase sideways and roll back and forth to cover the lower part of the vase. (Be sure to do this over newspapers.) Add more paint and continue to turn until the inside of the entire vase is covered. 6. Place vase upside down either in a plastic cup, if the cup will not fall over, or on a paper plate covered with plastic wrap. (The wrap makes it easier to remove the vase.) If paint has gotten on the outside of the vase, wipe it off with a damp sponge. 7. Let dry overnight, then change plastic wrap or cup to remove built-up paint. Continue drying for 24 hours, then turn right side up and dry for 24 to 48 hours. 8. Touch the inside of the vase gently to make sure the paint has dried. Shake the can of spray sealant. Have an adult help spray the sealant into the vase to protect the paint from water damage. Allow to dry for 2 to 3 hours.
Fall 2017
PC: Kat Petersen address: 2118 kimball avenue waterloo, iowa 50702 phone: 319.232.4404 hours: mon – sat 10:00 a.m. - 5:00 p.m. complimentary gift wrapping
www.forgoodnesssakewaterloo.com |
wcfcourier.com
33
Plum Print (plumprint.com) takes all of your child's artwork - drawings, macaroni necklaces pinch pots and anything else - digitizes it and then prints it in a custom coffee table book. The full-service company makes the process easy: It sends you a prepaid box, which you fill with artwork and ship back to them. Once received, the artwork is professionally photographed or scanned, and the photos are edited and laid out in book form. A digital proof is sent to you for approval. Afterward, the book is printed and mailed to you. You can opt to have the original artwork returned, or the company will dispose of it. The price of the process varies depending on how much artworkyou send. A book that includes 24 pieces of art starts at $89.
curated
If you have kids, you probably have a big pile of kids’ artwork. So what do you do with it?
Today there many options – from framing and shadow boxes to scanners, 3-D printers, computer design programs and a slew of websites that can consolidate your kid's masterpieces into a book or transform them into wallpaper, jigsaw puzzles and more.
If storage is your issue, Artkive
(artkiveapp.com)
helps you keep images of your kid's artwork organized via its app and website. Just take photos of the artwork, schoolwork or any other memories you want to save, then tag each image with your child's name and grade, the title of the piece and the date it was made. You can then share the images with family and friends. The service is free for up to 40 images, but if you want to add more, you have to pay for one of its three membership options, which start at $3 per month. Artkive, like Plum Print, offers a full-service option: You can send the company all of your kid's artwork, and it will digitize it and create an account for you, which you can access anytime. And Artkive, too, will create and print a hardcover book for you. The full-service package starts at $39. For more info, visit wcfcourier.com 34
wcfcourier.com
For DIYers, consider Shutterfly’s Mini Masterpieces (shutter�ly. com), a book template designed to feature your child's artwork. You will need to photograph or scan every item you want to include, then upload the photos to the site and design the pages yourself using the provided templates, backgrounds, and embellishments.
A 20-page book costs $40.
Source: Washington Post
kids’ artwork
PrintArtKids (printartkids.com) will transform your kid's artwork into notepads, cards, gift labels, jigsaw puzzles and more. Just send the company a digital picture of the artwork, making sure to crop and rotate the image for the correct orientation before uploading it, and it will do the rest for you. A jigsaw puzzle starts at $34. Fall 2017
FOREVER
Discover the NEW PANDORA Glamour Night Collection at:
229 E 5th Street 319.234.6979 RothJewelers.com © 2017 Pandora Jewelry, LLC • All rights reserved
Home &GARDeN
Entertaining It’s baaack! Plan your holidays at cv-hg.com
CVHG’s indispensible guide is packed with recipes, inspiring ideas and details for Halloween, Christmas and more!
Fall 2017
wcfcourier.com
35
Breathe… …clearly with balloon sinuplasty …safely with sleep apnea evaluations and treatments
Breathe—Call Today to Schedule Your Consultation
(319) 833-5970 c v s i n u s . c o m
Mayo Clinic-trained, double board-certified specialist
David J. Congdon MD, MPH, FACS
W A T E R L O O , W A V E R LY, A N D I N D E P E N D E N C E