Make your next move your best move. Prairie Wind opens in June!
Construction is underway off Prairie Parkway in Cedar Falls.
This community for 55+ is designed for your well-being.
• Spacious apartments with full kitchen plus patio or balcony • Secure underground parking and storage • Restaurant with fine dining and fast casual options plus pub attached • Pool, walking/jogging track, salon/spa, therapy and events center
Hurry to plan your move to this growing area next to retail outlets and recreational trails! Call Maria Murphy at (319) 242-5742 and reserve your new home today.
WesternHomeCommunities.org/PrairieWind
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CONTENTS Fall 2016
the hive p.4
peonies p.12
midwest glampers p.14
flea market p.18
cedar falls coop p.22
PUBLISHER
roy d. biondi
beer trail p.24
maker's market p.26
refit fitness p.28
AD DIRECTOR
tara seible BTRUE EDITOR
Melody Parker PROJECT MANAGER & ADVERTISING SALES
sheila Kerns (319) 291-1448 sheila.kerns@wcfcourier.com
guiding star p.30
GRAPHIC DESIGNER
Amanda Hansen
A publication of The Courier, Waterloo-Cedar Falls 100 E. 4th St. | Waterloo, IA 50703
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Spring/Summer 2017
pallet planter p.35
DID YoU FInD THe HIDDen BEE on THe CoVeR? wcfcourier.com
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the hive
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stripes. Horizontal or vertical, thick or thin, stripes are enjoying (yet another!) moment in the sun. The latest incarnation is fresh, fun and in some instances, like Caroline Herrara’s flowing black and white striped dress, very elegant.
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spring & summer trends Worth a looK
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shirtdress. Just slip it on and say done! Perfect for the office, dinneron-the-patio at your favorite restaurant, or even a Saturday afternoon spent shopping, the shirtdress is unfailingly easy to wear. Banana Republic’s choice reflects two other trends — white and detail (note the scalloped edges).
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Florals. Get ready to judge a spring flower show. Flirty florals always seem to pop up for spring and summer, but this season finds the look also includes bold and colorful flower designs like this WhoWhat-Wear strappy dress.
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yellow. Don’t be afraid of this sunny color. There’s a yellow out there for your complexion that will leave you positively glowing. Kate Spade’s 2017 spring collection features this strong yellow eyelet dress grounded by a fun, fringed long black jacket with camel and palm tree print.
Spring/Summer 2017
t h e h i ve
in the pink
Play with pink to give your skin the freshest, most radiant glow for spring or summer. Pink is the season’s “new neutral.” Use sheer pink color brushed on the apple of your cheeks. Pink lipstick shades can make your lips look fuller and more youthful. Younger women may opt for a bright pink on their eyelids. And, of course, you can never go wrong with a pink nail polish.
Maybelline Color show nail enamel “Pink embrace”
Black Radiance Urban Identity shadow trio “Cute”
e.l.f. smudge pot eye shadow “ain't That sweet” Milani Color statement lipstick, “Upton Mauve”
Maybelline eye studio Color Tattoo Metal 24-hour Cream Gel shadow “Inked in Pink”
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Flashdance. Channel the ‘80s again as designers like Prabal Gurung experiment with the “Flashdance” movie look — remember it? — letting one shoulder drop on this appliquéd knit sweater, paired with an asymmetrical skirt in soft, subtle neutrals.
Spring/Summer 2017
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denim. It never gets old, does it? For spring and summer, Tommy Hilfiger revisits the ‘90s with western appeal to a denim skirt, paired with a tie T-shirt in a bucking bronco print and quilt-print baseball jacket. A skinny western belt and buckled two-tone blue boots round up the look.
neutrogena Healthy skin Blends “Pure” Revlon InstaBlush “Pop Pink”
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the hive
yoga go greenery! mats Greenery, the 2017 color of the year, represents a yearning to reinvent ourselves, says Laurie Pressman, vice president at the Pantone Color Institute.
Forget that plain, boring slab of rubber; yoga mats now come in a variety of designs. You can stretch on a faux sand beach or rippling lake, or do your cobra on a faux Persian carpet.
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“This is a color we see building up in all areas of design and is reflective of a mood." She says you see that shade of "yellow-based green" in technology, in apps and at Gucci, Pucci and Prada. "Greens help our heartbeat to slow down, help us to breathe and pull ourselves away from a world tied to flat screens and immerse ourselves in the physical beauty of the natural world," Pressman adds.
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That said, it may be too acidic or yellow-green to flatter most skin tones, so use it judiciously and in fun ways in your home.
2 1. Yoga Design Lab Horizon Combo Mat, $68 2. Brogamats Downward-facing Log Yoga Bag, $40 3. Global Groove Exercise Ball Covers, $35 4. Yoloha Yoga Nomad Cork Yoga Mat, $99
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best drug store
hair products
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Who says you need to spend a fortune for salon-worthy hair? Take a look at these drug store finds that rank high on beauty and consumer product lists.
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Spring/Summer 2017
1. Garnier Fructis Hydra Recharge Fortifying Shampoo 2. Body Shop Bamboo Pin Hairbrush 3. Loreal Advanced Haircare Volume Filler Thickening Shampoo 4. Garnier Fructis Triple Nutrition 3-Minute Undo Dryness Reveral Treatment 5. OGX Heavenly Hydration Cherry Blossom Shampoo 6. Brushlab Ceramic Thermal Hairbrush 7. Neutrogena Triple Moisture Cream Lather Shampoo 8. Tresemme Color Revitalize Shampoo 9. Kiss Instawave Automatic Curler 10. Revlon Fast Dry & Ultimate Shine Pro Styler 11. Nexxus Therappe Replenishing System Shampoo
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saved thyme
741 South St., Jesup Mexican beef casserole. Chicken pot pie. Beef ‘n’ noodles. Cheese-stuffed shells. “Amymazing” meatloaf with parmesan smashed potatoes. Herb-roasted pork loin. Hungry yet? On Monday mornings, the owner of Saved Thyme in Jesup, Amy Youngblut, posts her menu for Monday through Thursday on her Facebook page. The quantities are limited, and it isn’t long before followers have called “dibs” on all dozen chicken pot pies or whatever happens to be the dish and quantity of the day’s special. a-week business she loves — preparing meals as a solution to her customers’ desire to serve delicious, home-cooked meals for their families. She also spends a lot of time grocery shopping, an under appreciated aspect of her service.
“What I make depends on what I’m in the mood for,” says Youngblut. “I have a passion for Italian, and I enjoy making classic Midwest comfort food. I love to cook. My food is fresh and homemade from scratch.” Saved Thyme is not a restaurant or catering service. Youngblut doesn’t prepare single servings; her meals feed 2-3 people or in the larger size, 4 to 5 people. If you want one of her dishes, become a follower on Facebook so you can respond to a thread and place an order for supper to pick up and take home. All you need to do is reheat the dish and set out the plates. Among her best-sellers are the cheese (or spinach or meat) stuffed shells smothered in marinara sauce and beef, chicken or turkey and noodles, using her great-grandmother’s recipe for homemade noodles. All dishes are reasonably priced. She’ll often have side dishes, too, and sometimes, desserts like cheesecake, cherry pie or other delight. A big freezer holds 8
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stacks of frozen dishes like south of the border manicotti, white chicken chili, or cheeseburger soup for customers who stop by spur-of-the-moment. There’s also the occasional “barbecue event,” when Saved Thyme, in partnership with Smitty’s Barbeque of Waterloo, offers Texasstyle hardwood smoked artisan barbecue brisket, ribs and birds. She also sells Sutter’s Butte products and a few gift items. Youngblut, who holds a master’s degree in business administration, gave up a career in corporate finance for this 60- to 70-hour-
“I was at a juncture in my career of trying to figure out what I want to be when I grow up,” Youngblut says, laughing. “I love to cook, and I know what it’s like to be a working mom. I’d hear my friends talking about hitting the drive-through window or making PB&J sandwiches before heading out to T-ball. This was my opportunity to help.” She started Saved Thyme in an apartmentsized kitchen two years ago, then renovated and moved into her present location, 741 South St., in September. She’s gradually expanding her business to offer light business catering, gourmet sandwiches and special orders. She needs at least 48 hours advance notice. Find her on Facebok or call (319) 404-5501. Spring/Summer 2017
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underground experience
208 Main St., Cedar Falls There isn't a quilted teapot cozy or chintz-covered club chair in sight at the Tea Cellar, but this modern tea shop at 208 Main St., in the lower level of Basket of Daisies, is still charming. The air is filled with mingled fragrances of teas from around the world and the aroma of baked goods — scones, muffins, cinnamon rolls, cookies and pastries — showcased beneath crystal domes. For the diehard shopper, there are loose teas, teapots, tea cups and other tea-making essentials displayed for sale. "We're not a tearoom in the traditional sense. I like to think of it as an underground tea experience, a luxurious experience where the focus is on the tea," says owner Justeen Hill. "My heritage is German and even as a young child I took part in tea time, always black tea with cream and sugar." The Tea Cellar offers, as English author P.G. Wodehouse once wrote, "the general atmosphere of leisured coziness." Visitors stop at the main counter and select their tea from a growing list of nearly 40 loose teas. It could be a fullbodied oolong, familiar-on-the-palate black tea, a delicate white or good-foryou-green tea. For the adventurous soul, there's earthy Pu-erh, comforting spicy chai latte or one of the fruit or herbal offerings. A chubby teapot filled with heated water, a pretty tea cup, infuser, teaspoon, napkin, timer to judge the perfect steep, and sometimes a treatfilled plate, are arranged on a wooden tray for the customer to carry to a table. Cream and unprocessed raw sugar also are easily at hand. "I want my customers to feel comfortable, to sit down and enjoy the experience, to put down their cell phones and tablets (although there
Spring/Summer 2017
is free Wi-Fi) and not rush through with a lot of distractions," says Hill. She admits it was difficult giving up a successful sales and marketing career with the Grassley group to pursue her dream, but she hasn't looked back. "I figured I was five or 10 years from retirement, and I didn't want to live a life of regret." Hill's passion for tea was inspired by her oldest daughter, Olivia, 23. While attending Chicago's Moody Bible Institute, Olivia would bring home new teas for tasting, and on trips to Chicago, mom and younger daughters Alexis and Lizzy would join Olivia in visiting the Windy City's tea rooms and shops. For the longest time, she let the vision of opening a shop steep in her mind while quietly researching and building a business plan. "I was deciding in my heart what I wanted to pursue before I presented it to my husband. I'm a dreamer, and I needed to convince myself first." When she finally sprang the idea, husband Dave was completely on board. While looking for a location, Basket of Daisies' owner Carlene Danielsen asked if Hill would consider opening the Tea Cellar in her store's lower level. Hill's family pitched in to transform Basket of Daisies' former flowerarranging room into an attractive tea shop, complete with exposed stone wall and cobalt blue accents. A daughter or two often can be found working behind the counter alongside their mom. "This has been a dream come true. I know that sounds cheesy, but it's exactly how I envisioned it. So far, it's been wonderful," Hill adds. Open 10 a.m. to 5 p.m. Monday through Saturday and until 7 p.m. Thursdays.
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the hive
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love at 900 F degrees
225 W. 4th St., Waterloo Wood-fired pizza, craft beer, wine … what’s not to love about Basal Pizza? This trendy, urban pizzeria anchors storefronts at 225 W. Fourth St. where hand-crafted pizzas are baked in a 5,000 pound red oven built in Italy. Owner Tony Eischeid had the idea for a downtown pizzeria about four years ago. He was searching for pizza recipes online and stumbled upon recipes for Neapolitan pizza. "It looked amazing," he said. "The color is so vibrant." What is a Neopolitan-style pizza? They’re known for vibrant red tomatoes. The crust is from pasty flour and yeast. Dough is allowed to ferment for 48 hours to develop flavor before it’s hand-rolled into pizzas and baked and baked in the brick oven for 60 to 90 seconds. "You have to get up to about 1,000 degrees in the dome, 850 on the deck," Eischeid said. There’s the original Neopolitan pizza, the Margherita, made with organic crushed tomatoes, fresh mozzarella and basil. There’s a regular pizza with New York style sauce, a marinara pizza with crushed plum tomatoes and the Soppressatta with pepperoni, mozzarella and thinly sliced soppressatta. Other pizzas include the Fungo, with locally grown mushrooms, carmelized onions and roasted red peppers, the Stevie Nicks with goat cheese and pecorino and the Hawkeye with marinated pork loin and corn and more. There are starters like wood-fried shrimp, cheese bread and meatballs, salads, including an apple-feta salad, sandwiches and beverages. For Eischeid, the pizzeria is about more than the food. "I wanted to do something for a living that I really believed in," he said. "I think having a pizzeria is beneficial for a neighborhood." Basal features art work commissioned from Cedar Valley artist Bret Miller and works by Aaron Butcher. Hours are 11 a.m. to 2 p.m. and 5 to 9 p.m. Tuesday, Wednesday and Thursday; Friday 11 a.m. to 2 p.m. and 5 to 11 p.m. and Saturday, noon to 3 p.m. and 5 to 11 p.m. Closed Sunday and Monday.
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hansen's dairy
3015 Kimball Ave., Waterloo Some of the sweetest treats in the Cedar Valley can be found at Hansen's Dairy, Waterloo, formerly known as Moo Roo. The dairy shop sells old-fashioned hard dip and soft-serve Hansen’s ice cream treats, including cake, sugar and waffle cones, sundaes, banana splits, shakes and malts, and root beer floats. If you're feeling a little frosty, try Hansen's Polar Vortex, softserve ice cream blended with candy pieces. Of course you can also find other Hansen's staples, like milk, butter, cheese curds and cream, all made at Hansen's Dairy creamery in Hudson on the family's century farm. Hansen's Dairy Waterloo also offers Wisconsin cheeses — cheddar, Swiss, muenster, havarti, butterkase, mozzarella, colby, marbled colby, feta, gouda, limburger, farmers, parmesan and more — as well as seasonal local produce and a bevy of Iowa-made meats and foods. Winter hours: 8 a.m. to 9 p.m. Monday-Saturday, 10 a.m. to 9 p.m. Sunday Summer hours (Memorial Day-Labor Day): 8 a.m. to 10 p.m. MondaySaturday, 10 a.m. to 10 p.m. Sunday.
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'monty python's spamalot'
Waterloo Center for the Arts
death by aria!
Gallagher Bluedorn Performing Arts Center In the final University of Northern Iowa Opera performance of the year, members of the UNI Opera Ensemble will square off in a “Death by Aria” concert. Featuring some of the world’s most famous arias, this concert also will present some surprises. The “Spotlight Series” performance is at 6 p.m. April 24 in Davis Hall at the Gallagher Bluedorn Performing Arts Center on the UNI campus. Tickets are $11, with senior and non-UNI student discounts available. UNI students are admitted free with ID. In addition to a silent auction, audiences members will get to select an audience favorite. For tickets call (319) 273-4849 or visit uni.edu/unitix.
Look up the word “irreverent” in the dictionary, and you’re likely to see a photo of Monty Python, that merry band of British comedians known for their surreal, absurdist comedy. Get a taste of that humor in “Monty Python’s ‘Spamalot’” from June 2 to 11, performed by Waterloo Community Playhouse at the Hope Martin Theatre. The Tony award-winning musical is part of WCP’s 100th anniversary season. “Spamalot,” the musical comedy, is adapted from the 1975 film “Monty Python and the Holy Grail,” although this stage parody of the Aurthurian legend is different from the film. Eric Idle wrote the book and lyrics and collaborated with John Du Prez on most of the music. Spam-related events, such as a cook-off, are expected to be announced at a later date. “We’re being more adventurous this season with our shows,” says Norman Ussery, WCP/Black Hawk Children’s Theatre executive director. “We are deeply rooted in the community, and we’re the oldest continuously operating theater in Iowa. Our goal is to grow our audience, put more people in the seats, involve as many people as possible in the theater and make everyone feel at home.” Artistic Director Greg Holt says it is both thrilling and humbling to be part of WCP’s 100th season. “I appreciate the scope of the plays that pay homage to each of the past 10 decades, and I hope that area actors and audiences are as excited as we are at the possibilities that lay ahead,” he notes. Performances are at 7 p.m. except Sundays at 2 p.m. at the Hope Martin Theatre, located at the Waterloo Center for the Arts, 225 Commercial St. For tickets call 291-4490 or at www.wcpbhct.org.
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the hive
bloomin' pretty
peonies
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Kansas. You’re not in Kansas anymore, peony. This one should definitely be in the peony-lover’s garden. The color is vivid crimson. It’s a heritage variety, around since 1940 and still considered one of the best double-red peonies.
Lorelei. Ooo-whee! … that was our reaction to this beauty. It’s a double dose of ruffles in deep pink with a golden flush and jewel centers. And did we mention the sweet peony fragrance?
Henry Bockstoce. The name may not be romantic, but this peony sure is. This cardinal-red peony should be the subject of poems, maybe even a haiku. The blooms are heavy and double, so be sure to stake or use a peony cage around this one.
Bowl of Cream. Gold medal-winning and rapturously beautiful, these fragrant white double peonies have been around since 1963. Blooms reach up to 8 inches across with gold stamins. Who wouldn’t want these in the garden?
Eden’s Perfume. A mid-season bloomer, this peony has a strong fragrance and pink double flowers blooming on a compact but vigorous plant. The perfect peony for cutting, too.
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Spring/Summer 2017
College Hill
Arts Festival
39th Annual
Cedar Falls, Iowa | West 23rd and College
June 16-17, 2017 Friday Noon - 8 pm and Saturday 10 am - 5 pm
SHINE
Discover the NEW PANDORA Spring Collection at: RothJewelers.com 319.234.6979 229 E. 5th Street
75 Juried Artists | Music | Kid’s Activities Free Admission | Free Parking
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
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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.
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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 Spring/Summer 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.
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midwest
glampers
Text & Photos Dennis Magee
Never leave home without some style
Lydia Robertson's favorite pasttime and outdoor obsession goes by a variety of names. Luxe camping. Luxury boutique camping. Inspired camping. Most commonly, though, those involved refer to what they do as "glamping," a mashup of glamour and camping. Enthusiasts in England get credit for coming up with the concept, or at least the term, about a decade ago, according to some sources. Traditionally, that might mean anything to take the edge off the outdoor experience. Mattresses instead of sleeping bags. Electric lights over lanterns.
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Cool lodging rather than bare basics. "I think you see different personalities in every one. I call it fancy camping ... . You can be independent with it," says Robertson, a member of Midwest Glampers. "My thing is just kind of things I love ... . Basically it's my happy place," she adds. Which leaves wide latitude for what "fits." Airstream, the famous manufacturer of those sleak silver campers, perhaps comes closest to how Midwest Glampers view their passion: " ... Glampers aren’t about to leave the house without some style." Robertson, 38, a speech language pathologisty, most of the time lives in Reinbeck with her husband and family. But in 2013 she purchased a 1963 Shasta
16SC, which stands for "16-foot, self-contained camper." Two years passed during the rebuilding and restoration phase. "My husband won't have a thing to do with it (but) he has an old Chevy truck, so he gets it," Robertson says. "When I bought it I thought, 'Oh, I'm going to go out next weekend,'" she adds. Robertson calls her camper Lulou, a tribute to her grandparents, and she fills the space with eclectic items from the 1960s. The Midwest Glampers' Facebook page shares something like a mission statement: "We welcome all Lady Glampers from Nebraska, Iowa, Kansas, Missouri (or surrounding areas) who would like to
Spring/Summer 2017
get together to brainstorm, camp and enjoy our common love of the Glamper! ... We are a familyfriendly group, and welcome your spouse, children and well-mannered pets on most of our gatherings. Of course, we may have an occasional "girls only, Glamp out." "Our goal is to have fun and enjoy meeting and learning from other wonderful ladies with similar interests. Each Midwest Glamper has her own unique personality and gifts, and we want to celebrate them," the site adds. Enthusiast Deanna Berkey's definition of "glamping" also creates a large tent, so to speak, welcoming any and all. "We definitely have our different styles," she says. "It's just whatever is fun, is happy, makes you smile." In her case, the experience started with a 1998 Layton camper and a swatch of boldly printed fabric with a daring combination of colors. Berkey, 63, of LeGrand, enhanced that foundation then with a black-and-white checkerboard floor, throw pillows with flamingos, orange curtains and Noritake china. She bought the complete 12-piece set at a thrift store for $20. Berkey's 24-foot camper also features a bathroom with shower, stove, queen-size bed, furnace, airconditioning and refrigerator with a freezer. As Berkey notes, glampers are typically "a relaxing, fun group of women." With that in mind, her outdoor adventures include her 86-year-old mother, Rita Rhodes, and often her sister, Amy Stahlin. Berkey is retired after a career as a special education teacher in Marshalltown. She says, though, she also always enjoyed making crafts and refurbishing furniture. Reconditioning the Layton camper was Berkey's challenge and reward alone, she says. Carol Hedberg, 61, of Troy Mills, took a slightly different route to the same general destination. She also filled her camper — a 16-foot, 1999 Aero Cub — with items that make her happy. She named the hybrid camper with pop-up "tent wings" as Hedy La Cub, The Boho Bear, and she describes the getaway machine as her "playhouse." "I think our culture as evolved to where we have stopped playing. We are just so serious," says Hedberg, a former English teacher. "Boho" stands for Bohemian, as in unconventional and informal. In her case, Hedberg defines the term personally. "Boehmian is whatever you want," she says. " ... It's collecting. It's funky ideas." While many glampers focus on antique shelters and related furnishings, Hedberg's rolling space is filled with mementoes of her life. Many came from or remind of friends and family. "A lot of (the campers) are vintage. I wanted to go a different route," she adds. "Everyone has a schtick." Hedberg says she has seen a variety of themes, like Betty Boop, and any variety of shelter, from classic
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campers to new RVs fresh off the showroom floor. The Midwest Glampers Facebook page offers affirmation: "We don’t require members to own a vintage camper to participate. We have Glampers who tent, pop-up, fifth-wheel it, RV, and even bus their glamping obsession! Your Glamper can be an all-out Glamped-up finished work of art, or a WIP (work in progress)." Angie Thesing, 46, of Reinbeck, a real estate agent, owns a 1986 Jamboree Rallye. Her RV might best fall in the latter category, and Thesing describes her theme as "simplicity." "I would like to glam it up a bit. But I'm kind of a plain Jane," she says. Thesing joined Midwest Glampers for personal and social reasons. "We're all for a common purpose, to have our own adventures, but to have them as a group, too," she says. Hedberg does, though, note a common thread connecting many of the glampers: understanding men. "Most of us have good husbands," she says. For more information about the Midwest
Glampers, visit the group's Facebook page or email Angie Thesing at angie.thesing@gmail.com.
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Spring/Summer 2017
Windows & Doors The Pella Showroom
“classic and whimsical gifts and home accents for every occasion� FGS is featuring new skin care options from Michel. This time of year our skin takes a real beating. Our homes and businesses are warm and dry, while outside weather varies from cold to temperate with or without precipitation and wind chills.
For Goodness Sake has new scents and formulas to cleanse and moisturize. These products enhance and soften your skin. They also give you permission to indulge yourself with inviting fragrances. Take time to leisurely create your own spa environment in the privacy of your own home.
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 Spring/Summer 2017
Stop in and take a few minutes to view these luxurious products. We are certain that we have something special just for you!
phone: 319.232.4404 2118 kimball avenue waterloo, iowa 50702 open monday - saturday, 10 am - 5 pm
forgoodnesssakewaterloo.com complimentary gift wrap find us on facebook for goodness sake
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Spring/Summer 2017
market to market Text Melody Parker Photos Brandon Pollock
F
inally! One of our favorite times of year — flea market season — has arrived. Iowa — and the Midwest — has some great markets to explore, and who knows what hidden treasures are lurking awaiting your discovery? Our friends Becky and Jenny Boevers, owners of Fig & Frolic in Cedar Falls, are old hands at ferreting out great finds at flea markets. They have some sage advice to give on how to make the most of your treasure hunting. “First, go with an open mind. Otherwise, if you go with a specific thing in mind, you’ll probably be disappointed. And this isn’t something you can just run in and do in a few hours. Clear your schedule and plan to take the day to actually look, to dig around,” says Jenny.
Spring/Summer 2017
1.
Determine whether you’re a market or flea market shopper.
What’s the difference? A market offers staged booths, more finished products and vendors have already done the work of repairs and repurposing. At a flea market, you’ll have to dig through boxes and tables of things to see if anything strikes your fancy.
“It’s dirty, things are dusty and rusty, so if you don’t like that kind of thing, then you’d be happier at a market,” Jenny advises.
2. Take cash — small bills, especially. 3. Dress comfortably (layers to add or remove).
4. Bring water or coffee, if refreshments
are allowed. Pack a picnic lunch and eat at your car, or spend a few bucks at the concession stand or food truck. You need to keep your energy up!
5. Bring a tape measure, measurements, paint chips and color swatches, if necessary. This will prevent mistakes like purchasing something that won’t fit through your front door.
6. The earlier, the better. First days are best
— the best stuff — but you may find deep discounts on the final sale day, too.
7. Pick up a map of the grounds and get a feel
for the lay of the land. You can also mark the vendors where you’ve made a purchase to pick up, or ones you want to check out.
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Below left, Becky Hiatt and daughter Jenny Boevers, owners of Fig & Frolic, show off some of their great finds at favorite flea markets in these photographs. Some items have been repurposed.
8. Come prepared to haul things home. A cart or wagon is handy, or make frequent trips to your car.
9. Ask vendors about their pick-up policies, and just take
the time to talk to dealers in booths where you find things you like. Many vendors leave room for dickering over price, so don’t be afraid to make your best offer. But be respectful and courteous.
10. Inspect the item’s condition, whether you have the tools or skills to make repairs, if necessary, etc. “Don’t worry about how you’re going to use a piece. If it’s good, and you love it, get it now. It may not be there later if you decided to go back from something you passed up,” says Becky.
11. Unless Fido is a service animal, leave your dog at home. This isn’t an appropriate outing for your pet.
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Iowa:
Funky Junkaloo, Five Sullivan Brothers Convention Center,
Waterloo, March 25-26
Junk Jubilee, State Fairgrounds, Des Moines, April 28-30 Back Roads Vintage Market, Dysart, June 3 Gold Rush, Oronoco, Aug. 18-20 J.B. Knacker, Gilbert, open every Friday and Saturday from
10 a.m. to 5 p.m.
What Cheer Flea Market, Keokuk, May 5-7, Aug. 4-6 and
Oct. 6-8
Midwest:
Junk Bonanza, Minneapolis, April 20-21 Junk Market Uncorked, Spring Valley, Minn., May 29-31 Junkstock Omaha’s Original Vintage Festival, Sycamore
Farms, Omaha, April 7-9, June 9-11 and Oct. 6-8
Wolff’s Flea Market, Rosemont, Ill, Sundays from April
through October; indoor market in Palatine, Saturdays and Sundays For a complete listing of flea markets, shops, etc., visit
www.iowaantiquenetwork.com.
building Excellence
Some of Fig & Frolic’s favorite flea markets and shops
319-352-5031 kratchmer kratchmercabinets.com
Kratchmer cabinets UPPER IOWA UNIVERSITY
WATERLOO
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LEARN MORE 3563 University Ave | Waterloo, IA
319-232-6980 UIU.EDU/WLOO-LEARNMORE Spring/Summer 2017
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co-oPtinG
FutuRe Text holly hudson
R
esidents have been clamoring for a grocery store in or near downtown Cedar Falls since Deel’s closed 15
years ago. A group of dedicated volunteers is hoping the Cedar Falls Food Co-op will fill that void in the not-too-distant future. “The end result will be a full-service, community-owned grocery store that focuses on local and organic goods,” said Melanie Drake, outreach coordinator for the co-op. “We’re looking at a 10,000- to 14,000-squarefoot store with competitive prices. It will be a one-stop shop model.” Interest in the co-op, which people can buy into, has been growing since an informational meeting was held in September 2012, right around the time Roots Market closed its doors. “We had more than 75 people at that meeting,” Drake said. “There was definite interest.” Since then, the group established a steering committee, which would become the official co-op board in October 2014, and started recruiting member-owners. They are currently more than half way to their goal of 1,000. Member-owners buy in for a one-time investment of $200, which can be paid in full or in installments. That investment gives the member-owner a voice in how the co-op is run
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and later, once the store is open, they will get a percentage of the profits back as a dividend. Member-owners also can take advantage of discounts from the co-op’s more than 40 business partners, which are listed on the group’s website, cedarfallsfood.coop. “But anyone can shop there,” Drake said. “You will not have to be a member.” Drake said the co-op will be much more than a grocery store. “It will be a place to gather,” she said. “Ideally, we will have community space to host classes on co-op principles, health and wellness, yoga classes, cooking classes. We would even like to have local musicians come in.” Once the 1,000 membership mark is within reach, a capital campaign will begin. “That will allow us to go to lending agencies, apply for grants, seek member loans,” Drake said. While a site has not been finalized, the group is doing a lot of research, including a market study conducted last year that concludes the Cedar Falls Food Co-op would be viable and the downtown area would be the best location. "We are hoping by 2018 we will have a store," Drake said. Drake said the average time from incorporation to opening a store is up to six
years. “We are now into our fourth year." Adding new members is a priority for Sarah Foster, a volunteer on the group’s membership committee. Foster has been a member-owner since 2015. “When I’m visiting other communities, I love shopping at their co-ops,” she said. “So I thought it is time to put our money where our mouth is. I feel like I’m investing in our community.” With being halfway to its membership goal, Foster’s committee is encouraging current members to reach out to friends, neighbors and co-workers. “If everyone gets one person to join, we will meet our goal,” she said. Members also are holding house parties to educate friends about the co-op, and business partners are holding events. “We’ve seen potlucks, book clubs,” Foster said. “We are seeing great results. “I think the beautiful thing about it is it will be a community hub, and we will be putting more revenue back into the community, keeping that revenue and that income source in the area.” “This will be a new version of a co-op,” she said. “This is not my parents’ co-op.”
Spring/Summer 2017
Green Fields
The Happiest Health Nuts in Town
5.00
$
Off
$30 Purchase
Before Taxes *Anything in the Store expires 9/29/2016
Organic natural foods, gluten free, vitamins, minerals, protein powders. Bulk items sold in herbs, grains, dried fruits, nuts. Organic body & hair care. Courtesy photo
Mon - Fri 9:00 - 5:30 pm Saturday 9:00 - 4:00 pm
51,106
Green Fields Health Food Center
2920 Fall Avenue, Waterloo, IA 50701 319-235-9990 Like Us on Facebook
local producers, The number of local farms and purchases from. op respectively, the average co-
13 19 $14.31
ated to local charities The percent of co-op proďŹ ts don ventional grocers). (compared to 4 percent of con
local employee wages/ The percent of revenue spent on t of conventional grocers). beneďŹ ts (compared to 13 percen
68
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the average earnings per employee (compared to $13.35 for conventional grocers).
alth ployees eligible for he The percentage of em ers). oc gr l na tio nt at conven insurance (vs. 56 perce
38
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of co-o The percentage t). (vs. 24 percen
Source: National Cooperative Grocers Association Judi Faas, Travel Leaders Certified Travel Specialist judi@journey2paradisett.com www.journey2paradisett.com | 319-236-1016 Spring/Summer 2017
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Text John Molseed Photos Courier Photos
A
movement
iowa's
enthusiasm
comes to a head
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draught of a small batch beer from Toppling Goliath Brewing Co. is a big draw for Decorah. Hundreds of people flock to the Northeast Iowa community for a chance to sample what are some of the highest-rated beers in the world, brewed right here in Iowa. In October, hundreds of beer enthusiasts converged on Decorah for the brewery's release of Mornin' Delight, ratebeer.com's third-highest-rated beer in the world. In February, the same happened for the release of Toppling Goliath's barrel-aged Assassin and Kentucky Brunch Brand Stout BBS — ratebeer.com's top-rated beer in the world. "It's pretty impressive," said Charlene Selbee, executive director of the Winneshiek County Convention and Visitor's Bureau. "I see the hotel parking lots all full on those days." It's not just hotels and the brewery that feel the economic boost. Toppling Goliath supplies regional restaurants and bars with some of the rare beers. "There were lines out the door at some of those places that morning," Selbee said. Toppling Goliath’s reach and footprint will be bigger by the end of the year when a new 100-barrel-capacity brewery and nearly 9,000 square-foot taproom and event space open. In downtown Waterloo, a $6 million renovation of the former Wonder Bread bakery building by Single Speed Brewing Co. is nearing completion. The project will house a 20-barrel facility, a taproom, a restaurant and Sidecar Coffee’s roasting operation. “We’re excited to see what this is all going to look like by summer,” said David Morgan, Single Speed owner. Statewide, Iowa breweries produced about 40,800 barrels of beer (more than 1.26 million gallons) in 2014. About 82 percent of that beer was sold within the state, according to the Iowa Alcoholic Beverages Division.
Spring/Summer 2017
However, the economic impact of craft beer goes beyond the barrels and taps. Brewers are looking for local sources of raw ingredients to go into their beer. Producers and suppliers are rising to the demand. Until recently, most Iowa brewers got their grains and hops from the same suppliers that provide other brewers around the U.S. "I go to a brewery in New Orleans ... they’re making beer with the same ingredients I could get in Iowa,” said Trevor Schellhorn, owner of Broad Street Brewing in Reinbeck. “There’s a little bit of that regionality lost in having all the same barley and hops readily available.” Schellhorn looks for Iowa ingredients for some of Broad Street’s brews. Some of his barley comes from Nelson Farms in central Iowa. Last year, he used 20 pounds of hops grown at H.R. Hops LLC near Dike. Schellhorn said he hopes to increase the Iowa ingredients in his beer this year. Producers are ready to provide. The two-acre H.R. Hops operation is building to its stride, said co-owner Alvin Eckhoff. “We’re excited about our second year,” he said. The operation has installed irrigation equipment and has its crop tested at a Michigan facility to ensure it meets brewers’ standards. The hops produced by the farm's 2,100 plants are processed at Buck Creek Hops in Johnson County. Buck Creek also features a 100-acre hops-growing operation alongside the processing facility. Staff there help various growers across the state process their product. “We’re hoping to just work with each other and help each other out and grow the industry,” Eckhoff said. Even small-scale growers see opportunities. Wesley Sindt converted his backyard salsa garden into a hops yard. “I decided to plant as many as humanly possible,” said Sindt, owner of City Harvest Hop Co. in Cedar Falls. Sindt is growing 44 plants of 12 varieties of hops. He is working with Lark Brewing of Waterloo to produce hops for its small-batch beers. Each Friday, Lark Brewing features an infused version of one of its beers. The infusion adds fresh hops or fruits to a beer on tap. Processed hops won’t add the same fresh flavors brewers there want, so Sindt provides unprocessed fresh hops fruit. Making beer with Iowa ingredients creates unique flavors that can only be found in the Hawkeye state, brewers said. “All of this leads to a certain regionality we can all promote and be proud of,” Schellhorn said.
Spring/Summer 2017
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maker's
market Text Amy Steffeneicher Photos Brandon Pollock
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M
making success
aker's Market in Sumner looks a lot different inside now than it did when it first opened up on West First Street about a year and a half ago. Of course, it looks different every couple of weeks. Owners Meredith and Sally Smith, daughter-in-law and mother-in-law, respectively, change it up that often on purpose, generally with the seasons or holidays. "We let (the artists) know — call them, or send out a text — that we are switching the store out to Valentine's Day and spring," said Sally Smith in an early February interview. It's not just to keep busy, either — it's what has kept
Maker's Market's doors open since September 2015. "I think that's why people like to stop in a lot, because we're forever changing," Sally Smith said. "That's a big deal in a small town, to keep things fresh and changing." The Smiths rely on the regulars from Sumner and nearby cities to keep coming back to see what new hand-printed signs, one-of-a-kind throw pillows and restored furniture has just been added to the downtown store. But they've also found themselves getting looks from people further away. "I've been pleasantly surprised — this town is very supportive, but I've been surprised by out-of-town people," Sally Smith said.
Spring/Summer 2017
When they first got into the business, the pair didn't know what would sell more than others — and they're still finding out. "It ebbs and flows — from jewelry to accessories to clothing," Meredith Smith said. "I'm surprised how much furniture we sell, which is exciting." Both have different tastes, which they've found out when scouring Iowa flea markets and antique shops for eclectic pieces to add to their store. "We complement each other really well," Meredith Smith said. "Other times it's total opposite — and it works," Sally Smith said. And they each have an example of something they've picked out for the store that turned out to be a total bomb. "We've had items that have been a flop, and that's OK," Meredith Smith said. Other items surprise them or their friends and family — a re-purposed chicken feeder from the farm turned into an artsy bird feeder, for example, got a few sidelong glances when it was first put on display. "Who is gonna buy this old chicken feeder? And we can't keep them in stock," Sally Smith laughs. The artists whose wares frequently sell out — like a matted ink artist who arrived on the morning of this interview with another batch — are the ones the Smiths rely on more often than just the changing of the seasons. "A lot of times I'll ask, 'Hey, you've sold a lot of prints — want to bring Valentine's stuff in?'" Meredith Smith said. "We've had people bring in a second batch of things in the same month." To sell their ever-rotating wares, the duo doesn't wait around for customers to simply remember to drop by: They're now known for their regular make-andtake classes — February's was a candy bouquet — where they serve wine and they and participants bring hors d'oeuvres to share. "The make-and-takes are a really big hit," Meredith Smith said.
Spring/Summer 2017
An evergreen one in the winter months was their most popular to date, she said. Classes are posted ahead of time on their Facebook page. "It was so awesome and people loved doing it — they last a long time," she said. They're also part of city-wide events like Sip and Shop in February, a downtown Sumner event in its second year that promises wine tasting at each stop, as well as other summer and winter celebrations through Accelerating Sumner, a group of businesses who have started putting on community-wide celebrations in Sumner. Events have included a car show for Father's Day, summertime Cinema Under the Start and Christmastime's Light Up the Park. The Smiths said their participation in that group is one of the things they've been most proud of. "I'm not surprised that everybody works together, because Sumner's a great town, but just that it's all come together," Sally Smith said of the group. Maker's Market's most recent endeavor is in the home styling business. "People will come in and say, 'I have this space — what would you suggest?'" Sally Smith said. Their advice from others thinking about starting their own business? Take that chance. "We were going to give it a couple months, see how that goes" before they signed a contract, Meredith Smith said. "Come January, when it's time to sign the contract, we're both laughing and shaking our heads — there was no way we weren't going to sign that contract," Sally Smith said. The community buy-in has sustained them, the pair said. "We're really thankful for the support, and it's really exciting to see regulars and people from out of town," Meredith Smith said. "We truly couldn't do it without that support."
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Text meta hemenway-Forbes Photos brandon pollock
I reFit classes o�fer something for everyone 28
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t’s one part hip-hop dance class, one part moms group, two parts fitness class and 10 parts fun. Most of all, a ReFit workout at Orchard Hill Church is wholly supportive of body, mind and spirit. “One of the key points is it’s all about building community,” said Hilary Clark, a certified ReFit instructor for the class. “We wanted to reach the Cedar Valley with Refit and pass on the positive impact it had made on our lives.” ReFit is a cardio dance, balance and toning fitness class that uses “values-positive music.” The party-like atmosphere, complete with disco lights, is intentional. “We dim the lights,” said co-instructor Alysia Clinton, Hilary’s sister. “It helps you feel confident where you are. That’s what makes this so different.” That’s partly why ReFit appeals to participant Jenny Gerard. “It’s all ages, body shapes and sizes. You can dance without judgment,” she said.
Spring/Summer 2017
The class includes moms, grandmas, kids, grandkids and everyone in between. Gerard and other moms bring their little ones along. Sometimes the children play on the sidelines. Other times, they join in. “It’s awesome. Sometimes she dances with me,” Gerard said of her daughter, 2-year-old Ivy. Class participants are greeted at the doors of the church, and again at the gym doors before class. Class gets going with a lively warm-up and continues for an hour with the heart-pumping beats of Top 40 songs, past and present. At a class on Tuesday, participants gathered in the center of the gym for some freestyle moves during the chorus of the 1987 Whitney Houston hit, “I Wanna Dance With Somebody.” “We are creating connection,” Alysia said. Three instructors lead the class, each offering a version of the choreography — high, mid and low modifications to suit all fitness levels. Newcomers needn’t worry about knowing the dance moves. “It isn’t about perfection or being the most fit or (having) the best choreography,” Clark said. “It’s not the ‘me’ show, it’s the ‘we’ show.” The hour-long class ends with a brief, optional devotional session. “ReFit has truly given me a fitness program that keeps me healthy outside and keeps me healthy inside,” Clinton said. “The group time really makes me feel refreshed and refueled.”
Style
Beyond Your Imagination
200 STATE STREET, #104 319-266-7517
Spring/Summer 2017
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Guiding St r Text Kristin Guess Photos Brandon Pollock
W
To make that transition, he had to stop prescribing hormonal hile attending a Catholic conference in 2011, an birth control pills. organization captured the attention of natural "I didn't have a problem with that," he said. He made the change family planning practitioner Jamie Rathjen, and she when Rathjen was working on developing Guiding Star Cedar couldn't shake it. It was the Guiding Star Project, and it aligned with the views and Valley. "It just dovetailed perfectly with the changes I made in my practice, the principles that Guiding Star is founded on ... it's practices of Rathjen. something I firmly believe in." "It's about appreciating the woman's body as Guiding Star Cedar Valley found a home in unique and capable and beautifully created," she said. Pranger's practice at 220 Southbrooke Drive, Founded in 2011, the Guiding Star project is a Waterloo. nonprofit organization working to provide support Now the center offers only natural family for natural means of family planning, fertility planning options as well as medical care, specializing care, childbirth, breastfeeding and family life. The in obstetrics and pediatrics. goal is for women to maintain their reproductive "There's a desire in the community and in the health through a holistic approach and to avoid country to go natural," Pranger noted. "I think it's contraception and artificial reproductive services. going to be a very good thing for the community. Rathjen began talking with like-minded people We just need to get the word out and get people about the project, and in 2016 her networking and involved," he said. enthusiasm converged with the development of Pranger received an undergraduate degree Guiding Star Cedar Valley, which was implemented from St. Louis University and doctorate from the Jan. 1. Dr. Robert Pranger University of Iowa. In 2015, he completed a yearlong For three years, Rathjen has been in partnership natural procreative technology — NaProTechnology with medical practitioner Robert Pranger, whose — training program at Pope Paul VI Institute for the Study of practice is focused on natural family planning. Pranger, who changed the scope of his practice to focus on women's reproductive Human Reproduction in Omaha, Neb. NaProTechnology uses the Creighton Model FertilityCare health issues from a natural standpoint, also was intrigued by the System to monitor various hormonal events during the menstrual idea.
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Spring/Summer 2017
Jamie Rathjen
cycle. The Pope Paul VI Institute was founded in 1985 by Thomas Hilgers who developed the Creighton system for couples who didn't want to be on hormonal contraception. The Creighton model charts a woman's biological markers. "These 'biomarkers' tell the couple when they are naturally fertile and infertile, allowing the couple to use the system either to achieve or to avoid pregnancy," according to http://www. creightonmodel.com. Hilgers discovered the patterns of women who had certain underlying problems were all the same. "Our charts tell us a lot about the problems we are having," Rathjen said. "Many women don't know their options, they don't know they have natural alternatives." Seven Guiding Star centers exist in the United States, with two in Iowa — Waterloo and Orange City. "I think it's going to start spreading more because the voice of women are kind of wanting more natural options, it seems the need is there," Rathjen said. Guiding Star Cedar Valley will host a banquet May 23 to raise funds for scholarships to assist low-income women and families in paying for their care at the center. For a complete list of community events and classes at Guiding
Spring/Summer 2017
HOME & GARDEN Fresh ideas for creating beautiful spaces
Available Hy-Vee, Fareway and other prime Northeast Iowa locations including Cedar Rapids and Iowa City
For more information, contact Sheila Kerns at 319-291-1448 or sheila.kerns@wcfcourier.com
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new takes on
chicken three ways + sides + no-bake pies great grilling
C
hicken goes from basic to bold with spicy breading, sauces, island-flavored marinades and Louisiana-inspired condiments. Amp up your spring and summer grilling with new sides and end with decadent no-bake pies. Set your taste buds ablaze with fiery Nashville-style Hot Chicken, sizzling with hot cayenne pepper in the breading and the tangy sauce. Island Rum Lime Chicken brings sweet island soul to the grates with this tropical grilled chicken breast, marinated in a tangy mix of lime juice, rum, brown sugar, allspice, ginger and chili pepper. Upgrade your chicken sandwich with the bold taste of Creole mustard, charred orange vinegar and Hot Pepper Blackened Seasoning. The result is a crave-worthy sandwich full of heat and tang. On the side: Grilled watermelon steaks with walnut gremolata, grilled tomato caprese salad and grilled cabbage steaks with bacon and blue cheese. Finally, make pies without turning on the oven: Blackberry Pie and Mint Chocolate Chip Pie.
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nashville-style hot chicken Serves 12
2 tablespoons chili powder 1 tablespoon ground red pepper 1 tablespoon garlic powder 1 tablespoon salt 2 teaspoons ground black pepper 2 cups buttermilk 4 pounds bone-in chicken parts, breasts cut in half or thirds 2 cups flour 2 teaspoons baking powder Vegetable oil, for frying Hot sauce: 1/3 cup vegetable oil 1/3 cup white vinegar 1/4 cup ground red pepper 1/4 cup honey 1/2 teaspoon salt For the fried chicken, mix chili powder, red pepper, garlic powder, salt and black pepper in small bowl. Mix buttermilk and 1 tablespoon of the spice mixture in large bowl. Add chicken; turn to coat. Cover. Refrigerate at least 1 hour or overnight for best flavor.
Mix flour, baking powder and remaining spice mixture in another large bowl until well blended. Remove chicken from buttermilk mixture. Coat in seasoned flour. Once all of the chicken has been coated, coat again in seasoned flour. Pour oil into large deep skillet or deep fryer, filling no more than 1/3 full. (Oil should come halfway up to chicken.) Heat to 375 F on medium-high heat. Add chicken in batches to hot oil. Fry 7 to 8 minutes per side or until cooked through and golden brown. Drain on paper towels. Keep warm. Meanwhile, for the Hot Sauce, mix oil, vinegar, red pepper, honey and salt in small bowl until well blended. Brush fried chicken with sauce to coat well. Serve chicken with slices of white bread and pickles, if desired. For grilled Nashville-style Hot Chicken: Omit marinating chicken in buttermilk, coating in seasoned flour and frying. Instead. prepare the Nashville-Style Hot Sauce as directed. Use to marinate the chicken in refrigerator 1 hour. Remove chicken from hot sauce marinade. Discard any remaining marinade. Grill chicken over medium heat with lid closed 30 to 40 minutes or until cooked through, turning frequently.
Spring/Summer 2017
island rum lime chicken Serves 8
1 package McCormick Grill Mates Island Woodfire Grill Marinade 1/4 cup rum 2 tablespoons packed brown sugar 2 tablespoons lime juice 2 tablespoons oil 2 pounds boneless skinless chicken breasts Mix Marinade Mix, rum, brown sugar, lime juice and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning occasionally.
grilled tomato caprese salad Serves 12
2 tablespoons olive oil, plus more for brushing 2 tablespoons white balsamic vinegar 4 teaspoons McCormick Grill Mates Smoky Montreal Steak Seasoning, divided 2 teaspoons dried basil leaves 1/4 teaspoon ground mustard 4 large ripe tomatoes, cut into 1-inch slices (about 12 slices) 12 (about 8 ounces) slices fresh mozzarella cheese Mix 2 tablespoons of the oil, vinegar, 1 teaspoon of the Seasoning, basil and mustard in small bowl with wire whisk until well blended. Set aside. Brush tomatoes lightly with additional oil. Sprinkle with remaining 3 teaspoons Seasoning. Grill tomatoes on one side over high heat 3 to 4 minutes. Turn; grill 2 minutes longer. Top tomatoes with slices of mozzarella cheese. Grill 1 minute longer or just until cheese is melted. Place tomatoes on serving platter. Whisk balsamic dressing; drizzle over tomatoes and mozzarella.
Spring/Summer 2017
grilled chicken po' boy grilled watermelon sandwich with spicy steaks with walnut creole mustard sauce gremolata Serves 8
Serves 8
3 tablespoons oil 2 tablespoons DIY Charred Orange Thyme Vinegar, (see below) 2 tablespoons McCormick Grill Mates Hot Pepper Blackened Seasoning 2 pounds chicken tenders 8 6-inch pieces French bread, split lengthwise 8 leaves Romaine lettuce 16 slices tomato 3 tablespoons chopped green onions Spicy Creole Mustard Sauce: 1 cup prepared guacamole 2 tablespoon ZATARAIN'S Creole Mustard 1 tablespoon Charred Orange Thyme Vinegar (recipe below) 1 tablespoon McCormick Grill Mates Hot Pepper Blackened Seasoning
1/2 small seedless watermelon 1/2 cup white balsamic vinegar 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon 1/2 teaspoon sea salt 1/2 teaspoon coarse ground black pepper 1/4 cup finely chopped toasted walnuts 1/4 cup finely chopped parsley 1 teaspoon grated lemon peel
For the Po Boy, mix oil, Charred Orange Vinegar and Seasoning in small bowl. Reserve 2 tablespoons of the marinade for brushing chicken during grilling. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Creole Mustard Sauce, mix guacamole, Creole mustard, Charred Orange Vinegar and Seasoning in another small bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium-high heat or until chicken is cooked through, brushing with reserved marinade. Spread sub rolls with Creole Mustard Sauce. Top with lettuce, tomato and chicken. Sprinkle with green onions.
Cut 4 (1-inch thick) half-moon slices of watermelon. Reserve any remaining watermelon for another use. Mix vinegar, oil, lemon juice, rosemary, salt and pepper in small bowl. Reserve 2 tablespoons for drizzling grilled watermelon. Place watermelon steaks in glass dish. Add remaining marinade. Refrigerate 20 minutes, turning watermelon halfway through marinating time. Meanwhile, for the Walnut Gremolata, mix walnuts, parsley and lemon peel in small bowl. Set aside. Remove watermelon steaks from marinade. Reserve leftover marinade for brushing watermelon during grilling. Grill watermelon steaks over high heat 2 to 4 minutes per side or until grill marks appear, brushing with leftover marinade. To serve, cut watermelon steaks in half. Drizzle with reserved 2 tablespoons marinade. Sprinkle with Walnut Gremolata.
charred orange thyme vinegar
Slice 1 medium orange into 1/4-inch slices and grill over medium-high heat 2 to 3 minutes per side or until charred. Place charred orange into 1-quart saucepan. Add 1 cup white balsamic vinegar, 2 tablespoons sugar and 1 teaspoon dried thyme leaves. Simmer on medium heat; stirring occasionally. Let stand to cool. Ladle into clean 1 pint-size canning jar. Wipe rim of jar clean with damp cloth. Cover jar with clean metal lid and screw on band. Refrigerate at least 2 to 3 days before using.
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grilled cabbage steaks no bake blackberry pie no bake mint Serves 8 with bacon & blue chocolate chip pie 4 ounces white baking chocolate, chopped Serves 8 cheese 2 cups fresh blackberries, divided 1 package (8 ounces) cream cheese, softened Serves 6
6 slices bacon 1 package McCormick Grill Mates Smoky Applewood Marinade 3 tablespoons vegetable oil 2 tablespoons cider vinegar 2 tablespoons maple syrup 1 head green cabbage, cut into 3/4-inch thick slices (about 6 steaks) 1/2 cup crumbled blue cheese 2 tablespoons thinly sliced green onions Cook bacon in large skillet on medium heat until crisp. Reserve 1 tablespoon of the drippings. Crumble bacon; set aside. Mix marinade mix, oil, vinegar, maple syrup and reserved bacon drippings in small bowl until well blended. Place cabbage steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
1/4 cup sugar 1 package (8 ounces) cream cheese, softened 1/2 cup heavy cream 1/2 teaspoon pure lemon extract 1 prepared graham cracker crust (6 ounces)
Melt chocolate as directed on package. Set aside. Mash 1 1/2 cups of the blackberries with fork or potato masher in large bowl. Add cream cheese and sugar; beat with electric mixer on medium speed until well blended and smooth. Add heavy cream and extract; beat until smooth. Gradually beat in melted white chocolate until well blended. Spoon mixture into crust. Refrigerate 3 hours or until set. Garnish with remaining 1/2 cup blackberries. Store leftover pie in
1/4 cup sugar 1 tablespoon m pure vanilla extract 1/2 teaspoon pure peppermint extract 5 drops green food color 1 tub (8 ounces) frozen whipped topping, thawed 1/2 cup plus 2 tablespoons miniature chocolate chips, divided 1 prepared chocolate crumb crust (6 ounces) Beat cream cheese, sugar, extracts and food color in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping and 1/2 cup of the chocolate chips. Spoon mixture into crust. Refrigerate 3 hours or until set. Garnish with remaining 2 tablespoons chocolate chips. Store leftover pie in refrigerator.
Refrigerate 30 minutes or longer for extra flavor. Remove cabbage steaks from marinade. Reserve any leftover marinade. Grill cabbage steaks over medium heat 5 to 6 minutes per side or until tender-crisp, brushing with leftover marinade. Serve cabbage steaks topped with blue cheese, crumbled bacon and green onions.
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Spring/Summer 2017
try making a
pallet planter Got 40 inches of space? You can have a vertical garden. Vertical gardens require less irrigation than in-ground plots and - perhaps the best part — little or no weeding. Aesthetically, they can lend beauty to blank or uninspired walls and surfaces. Just about any plant is a good candidate for vertical gardens, though non-climbing plants and those with shallow roots
Supplies: A wooden pallet A roll of landscape fabric Staple gun and staples 3 large bags of good-quality potting soil Various plants and herbs Scissors More photos at wcfcourier.com
Source: Washington Post
Spring/Summer 2017
perform best. Place plants that don't need a lot of water at the top and those that love moist soil at the bottom, where water pools. Because the pallet will be heavy once packed with soil, this project is best for two people. In an ideal world you'll let your plants take root for a week before flipping the pallet upright. But if you don't have that kind of time, you can gingerly lift it and lean it at an angle to prevent the soil from spilling out.
Steps: 1. Lay your pallet flat, with the side you want facing
front on the ground; it should have several horizontal planks. 2. Cut three pieces of landscape fabric: Two to fit the pallet horizontally as the bottom layers and one to span it vertically to reinforce it. The fabric should wrap around the sides and bottom gap until it reaches the edge of the front, so cut more than you think you need. Step 3: Pull the fabric tight and using the staple gun, staple the first horizontal piece of fabric to the pallet. You should put a staple at every point where the fabric touches the sides and crossbars. Step 4: Repeat this for the other horizontal piece, followed by the vertical one. Be sure the bottom gap of the pallet is especially reinforced with fabric and staples.
Step 5: Flip the pallet over so that the fabric side is on the ground. If there's any fabric showing, give it a trim. If you wish to stain the wood or paint it, now is the time. Allow it to dry. Step 6: Fill the pallet nearly to the brim with potting soil. Step 7: Using your hands or a garden hoe, form trenches in the soil. Step 8: Work plants into each trench, the more tightly packed the better. Don't forget to put the more moisture-loving plants toward the bottom. Step 9: Water it thoroughly and evenly. Leave the pallet flat for a week so the soil has time to settle and the plants have a chance to take root. Step 10: Slowly prop the pallet up against a wall that gets partial sun, keeping it at a slight angle to prevent the soil from falling out.
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Does your partner sound like this when you sleep?
We can help.
CVSinus.com/SilenceTheSnoring 1753 W. Ridgeway Ave, Ste 111 • Waterloo
Dr. David Congdon, MD, MPH, FACS
319-833-5970