Hassle-free living is ready for you at Prairie Wind. Live with freedom
yard work and shoveling • Maintenance, • Bi-weekly housekeeping • Daily continental breakfast • Flexible spending account for meals and more to events, shopping, appointments • Transportation • Secure heated underground garage
Live in style
Welcome home!
• Floor plans from 1,110 to 1,450 square feet concept living • Open • Two or three bedroom models in residence • Washer/dryer • Full size kitchens and appliances • Private patio or balcony Live it up
to extensive Cedar Valley trails • Connected • Attached to Jorgensen Plaza for Well-Being casual restaurant • Fast dining • Fine • Pub center • Events worship • Weekly pool • Swimming track • Walking classes • Exercise therapy • Outpatient • Salon spa with massage therapy
Don’t wait! Tour Prairie Wind and Jorgensen Plaza today to find your new home. Call Maria at (319) 242-5742.
Furnishings by Basket of Daisies, Cedar Falls
WesternHomeCommunities.org/PrairieWind
Option 2 - 8.5�x11�
WE APPRECIATE YOUR SERVICE; So how can we serve you? As our way of saying thank you to those in our communities, we provide VA, FHA & USDA mortgage loans. No hidden fees and frustrating waiting lists- just our gratitude through savings!
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In the rush of early morning, WHEN THE RED BURNS THROUGH THE GRAY, AND THE WINTRY WORLD LIES WAITING FOR THE GLORY OF THE DAY... LOUISA MAY ALCOTT, “MERRY CHRISTMAS,” IN THE HORN OF PLENTY, 1876
h ol id a y s 2 017 | 5
Schedule your FREE In-home Consultation today.
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Be Good... for goodness sake gifts and holiday decor Hours: Open Monday – Saturday 10:00 a.m. – 5:00 p.m. (Thursday open until 7:00 p.m.) Sunday 12:00 p.m. – 4:00 p.m.
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2118 Kimball Ave. Waterloo, IA 319.232.4404
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POINSETTIA Sherwin Williams
CALIENTE
blinds & shades • draperies & valances in-home consultation & installation
Benjamin Moore
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From top, Drummond’s Bute red cast iron tub; ‘Zinnia’ red upholstery on side chairs from One Kings Lane; Smeg’s retro toaster
www.kornerwindow.com • 641.494.9518 CALL US FOR A FREE ESTIMATE h ol id a y s 2 017 | 7
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Splurge or Save The dining room gets extra attention during the holiday season, so now is a great time to consider a room refresh.
SPLURGE: Holmes Dining side chair in burnished brown and Who Ivory ($599, arhaus.com), left.
$560
SPLURGE: 1006 Navy Side Chair with a brushed frame ($560, dwr.com), left
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$125
SAVE: Granby Merlot side chair ($125, roomstogo.com).
$100
SAVE: Delta metal dining chair ($100, crateandbarrel.com).
$1,499
SPLURGE: Gwyneth Dining Chair in cream ($1,499, horchow.com), left.
$1,300
SPLURGE: Made Goods Ines Chair in black in Buff/Thames upholstery ($1,300, shopcandelabra.com), left.
$534
SAVE: Lacquer Oval Louis Side Chair in Queens Velvet Sage and fog gray lacquer ($534, ballarddesigns.com )
$699
SAVE: Bone inlaid chair in black ($699, wisteria.com).
Source: The Washington Post
$599
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We offer Cabinets, Countertops, Flooring and Much More…
LET US BUILD IT. 319-404-9133
www.wellshollowlandscaping.com
Specializing in Custom Homes, Renovations & Additions schuermanhomes.com 319.268.1000 info@schuermanhomes.com
1925 Center St. Cedar Falls, IA 319-429-6934
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A T
D E C O R A T I N G
D E N
I N T E R I O R S
Full S Service i Interior Interio Design
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221 E. Bremer Avenue Waverly, Iowa 319.352.1379 www.design360online.com
h o lidays 20 17 | 9
ELEMENTS / FIG & FROLIC
TWIG TREE
1. Cut 14 twigs graduating in length from 2 1/2 to 7 inches (1/2 inch difference between each twig). 2. Cut length of string two arm lengths long. 3. Create loop for knot in the middle of the string; insert the largest twig. Double tie it tightly in place. 4. Create another loop; repeat with remaining twigs from largest to smallest, keeping knots on top to reduce twisting.
branch TEXT BY BECKY HIATT & JENNY BOEVERS IMAGES BY BRANDON POLLOCK
This sweet little Christmas branch with its dangling ornaments has a farmhouse theme. But it will have a whimsical touch in any setting. Make our decorations — twig tree, gilded pine cone, paper heart, tree-in-ball and burlap ornaments, or use your own meaningful ornaments. You’ll need: Branches, twigs, twine, string and ribbon, paper (old books, sheet music, etc.) clear ornaments, burlap, mini bottle brush tree, glitter, gold leaf kit or metallic craft paint, white glue, eye hook. Create a hanger for your branch with twine or ribbon. Tuck in a sprig of greenery.
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1. Cut paper: 2 strips 8 inches long, 2 strips 7 inches long and 2 strips 5 inches long, each 1 inch wide. 2. Cut 12-inch long piece of string or twine. 3. Fold twine in half. Place 5-inch paper strip on each side of twine, lining up ends. Add 7-inch strip to each side, then 8-inch strips. Paper strips should be even twine. Staple ends together in a crisscross shape, catching the twine. 4. Personalize it with glitter, if desired. Tree in a ball: Use a dab of glue on mini bottle brush tree and insert into clear ornament. Wait a moment, then add fine glitter for a snowy effect. Burlap ball: Attach burlap strips to ball ornament with glue, or use our pattern at www.Figandfrolic.com. Stamp any word on a ribbon and tie around center. Gilded pine cone: Use leafing size to coat pine cone tips. Follow directions to apply gold leaf. Or use metallic craft paint instead. Screw a small eye hook into the top center. Add hanging string or ribbon.
Source: Washington Post
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Windows & Doors
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We Specialize in Custom Furniture Design Consultation Window Treatments Home Decor
319.277.3286 208 Main Street Cedar Falls, IA basketofdaisies.com Call to make an appointment today!
h ol idays 201 7 | 11
BEFORE
CRAVING A LIGHTER DINING ROOM?
Try a white table AFTER Contact Koch when you want award winning design, craftsmanship ip a and service!
319.266.0807 www.kochconstruction.org 12 | c v-h g.com
purchase a white table, or have an existing table refinished, or why not use a white table cloth? As for chairs, re-covering seats in a lighter fabric or keeping existing chairs is fine. They’ll look fresher paired with a white table, and the shape will stand out more.
Source: The Washington Post
L
ight and bright dining rooms are the craving du jour. These underutilized rooms — filled with dark wood furnishings they used to think were warm and cozy — now seem dreary and too serious. The desire for change is partly driven by the fact that all they want to use their dining rooms more — a lighter, fresher design seems more attractive and inviting — and the ever-growing influence of Scandinavian design that favors lighter woods and paler colors. Although repainting the walls and changing window treatments introduce change, why not make the biggest piece in the room, the dining table. They are crisp and clean and every kind of china, glass, flower, linen and food looks good on them. You can
ELEMENTS
Furniture
TRENDS
attern, texture, color, form and details — we P explore what home furnishing trends have in store for us this winter. See if any of these forecasts from interior designers are blowing in your direction!
FOR 2018 Currey & Co. Brill Lamp; below, Mitchell Black ‘Large Cauldron’ wallcovering
Artistry
Artistry over assembly line best describes the trend toward pieces that are painted, sculpted, chiseled and detailed. It’s a welcome turn in the furniture and home accessories market.
Diamond patterns
Reinterpreted in modern ways, classic diamond patterns are seen in small repeats, as well as bold sizes.
John-Richard Toledo credenza; Selamat Designs ottoman; York Wallcoverings
Arete Collection lamp
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ELEMENTS Dovetail Furniture and Designs bench
Indigo
A timeless classic, indigo is a welcome color that inspires accessories, rugs, accent tables and more.
Lines
Norte Monde tables
Regina Andrews chandelier
Linear channeling, pleating, quilting — textural interest that heightens the effect of stylish lines and quality craftsmanship. Palecek cube ottoman
Experimental curation
Julian Chichester X-table
Accessories with attitude, tables with bright color or dynamic forms, a reinvisioning of traditional pieces.
Craft Associates coffee table John-Richard Tatton bar on stand
Unexpected combinations
Forms & finishes
Dynamic angles, antiqued bronze, burl wood and iron black finishes the use of positive and negative space to create drama.
Raw meets polished, bright colors mixed with moody ones, deconstructed elements paired with highly refined pieces. Look for glitz with a natural vibe and unexpected high contrasts.
Taracea Braga burl wood coffee table
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Julian Chichester table
Eloquence Colette Dining Chair in Beach House Natural with Fog Linen upholstery
Sophisticated
Lavish metals, luxurious fabrics, saturated color palettes seen in upholstery, furniture, rugs, wallpaper and lighting.
‘Jonathan Lounge’ by Oly Studio in Lily Pad
Kathy Flack, ASID Registered Interior Designer, PLC 319-239-5080 Mr. Brown Blakely table lamp; Intermezzo rug by Suyra
Creative Space Planning | Design Concepts | Interior Architectural Details Window Treatments | Bed Coverings | Upholstered Furniture | Consulting For Any Room Floor Coverings | Lighting | Refresh Service
National HALO/ASID and multiple ASID Nebraska / Iowa Design Awards.
Facets
A geometric shape that is popping up in all sizes and types of furnishings from large to small.
*Call for studio or on-site appointment | 319-239- 5080
www.flackinteriors.com
fidakathy@aol.com
Check out our NEW website!
Table for two
Designed to stand alone or in a grouping, cocktail, side and bunching tables lend flexibility to spaces large and small. Some fit together like a puzzle, such as the Highland House bunching tables that can be configured into a coffee table or used individually as side tables.
Northeast Iowa’s Largest Selection of Electric Fireplaces 3754 Airline Highway (West of the Airport)
Bernhardt’s Mosaic cocktail table, Palecek Callahan Cabinet, Four Hands Cru mirror, middle. Above, Global View table and Highland House bunching tables.
Waterloo, Iowa mcgowansfurniture.com 319-234-5575
Mon. & Thurs. 9:30-8:00 Tues., Wed., Fri. 9:30-5:30 Sat. 9:30-5:00 Sun. 12:00-4:00
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ELEMENTS
‘Blue & White and Other Stories’
I
n spite of its title and cover art, William Yeoward’s new book is about much more than his passion for blue and white. Certainly, a generous swath of “Blue & White and Other Stories: A personal journey through colour” focuses on numerous — and stunning — incarnations of the classic combination that Yeoward describes in the book’s introduction as “my cornerstone, my neutrals, my platform. They are colours that go beyond fashion because blue and white is part of all human experience …”.
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Yeoward, a Brit, is a stylemaker, retailer and furniture, fine crystal and home product designer, and his work has been featured in such magazines as House Beautiful and Good Housekeeping. He is author of five books on entertaining and home interiors. This is his sixth book, and his most personal exploration of color. He describes his own “lessons learned” and explains how to use color by playing with textures, patterns, layers and scale — all illustrated with gorgeous photos. Along the way, Yeoward imparts such wisdoms as: “It is totally irresponsible to have uncomfortable dining chairs,” and “My design mantra is to have one foot
ELEMENTS
in the past, one foot in tomorrow and somewhere in there you will find today. Ignore the past at your peril!” Yeoward includes photographs of his own “blue haven,” as well as blue and white rooms — and entire homes — he has created and furnished for clients. The designer describes deep indigo as a “classic that will not date, a new neutral that speaks up.” He jazzes up some blue and white color schemes with notes of red, which he explains is the “most optimistic of colors” and explores orange, amethyst and the combinations of ochre and green and pink and gray. Green, he says, is a color with a trajectory — “a beginning,
middle and an end — reflecting the cycle of life, from promising shoots through to full glorious bloom to the darker shades of winter.” Ochre is the color of summer, “striking up a friendship with whites, creams and browns, and of course, greens.” He celebrates amethyst as a “not particularly seasonal color … neither overtly feminine or masculine, but strong enough and interesting enough to make a statement.” Pink and gray is a comforting, subtle palette, and orange is a color “to use as wisely as spices.” “Blue & White and Other Stories: A personal journey through colour” ($40), by William Yeoward with photography by Yeoward and Gavin Kingkom published by CICO Books.
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ELEMENTS
Fire Farm founder Adam Pollock
FIRE FARM
Let there be light TEXT BY MELODY PARKER
PHOTOGRAPHY BY BRANDON POLLOCK
O
n a rainy early fall afternoon, the wooded hills surrounding the eastern Iowa community of Elkader are showing their autumn colors. But the glow isn’t as bright as the sparks flying at Fire Farm Lighting, where a craftsman is welding pieces of metal together to form a giant ring — key components in a custom lighting fixture.
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Small-town Iowa isn’t exactly where you’d expect to find a lighting company that sells its products around the world. Fire Farm is headquartered in a building across the street from the production facility on a side street in downtown Elkader. It’s here that owner/designer Adam Pollock and his staff create and shape a range of materials — metal, plastic,
wood, acrylic and more — into dynamic pieces that transcend “lighting” to become sculptural works of art. These custom-designed masterpieces can be found in hotels, restaurants, commercial and office space, as well as in residential homes. “Everything is an experiment, a challenge. We start with a concept and refine it and tailor it to the specific needs
Join us for the College Hill Arts Festival Cedar Falls, Iowa | West 23rd and College
June 15-16, 2018 Friday Noon - 8 pm and Saturday 10 am - 5 pm
collegehillartsfestival.org | 75 Juried Artists | Music | Kid’s Activities Free Admission | Free Parking
Where good design is always an expression of good taste.
CABINET STUDIO
inc.
of our clients. We push ourselves to maintain our aesthetic and the quality of what we produce,” says Pollock. Pollock originally started Fire Farm in an Oakland, Calif., garage with Ben Goldstone in 1991. It quickly became a successful business catering to the residential market. But that business began to falter when the U.S. and China signed their historic trade deal in 1999. Chinese-made goods began heavily entering the marketplace, and U.S. manufacturing began moving overseas. About that time, Pollock and his wife Leslie, visited Elkader with her mother, who grew up in the community. They both fell in love with the small-town Midwestern atmosphere and decided to move to Iowa. Turns out, it was a smart business move. Pollock carved out a niche by creating custom lighting for commercial markets and collaborating with architects, interior designers and engineers on complex and innovative lighting installations. He employs 15 people who wear many hats on the job, such as fabricating, welding, lasercutting, wiring and powder-coating fixtures. The business owner also has become an advocate for rural regional development in his adopted town. In addition to purchasing property and employing locals, Pollock has given over a portion of his business to retail space, as well as getting involved in numerous community activities. Fire Farm is collaborating with other Iowa companies, including working on smart lighting systems with Innovative Lighting in Ankeny, and is part of an informal network of related Iowa businesses who provide resources to each other. The company also is downsizing many of its commercial custom designs in preparation for re-entering the residential market via online retail sales.
“Everything is an experiment, a challenge. We start with a concept and refine it and tailor it to the specific needs of our clients. We push ourselves to maintain our aesthetic and the quality of what we produce.”
319-743-0985 700 16th Street NE, Cedar Rapids www.cabinetstudioinc.com h o lid a y s 2 017 | 19
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Waterloo: (319) 232-0900 Cedar Falls: (319) 277-1091 Waverly: (319) 352-4099 “Make it Mike, A Name You Can Trust!” Offer expires 11/24/2017. *On a qualifying system purchase. Lennox system rebate offers range from $250 to $3,110. Some restrictions apply. One offer available per qualifying purchase. See your local Lennox dealer or www.lennox.com for details. ©2017 Lennox Industries Inc. Lennox Dealers are independently owned and operated businesses.
4017 University Ave | Waterloo, IA 319.234.0344 Maxsightandsound@gmail.com www.maximumsightandsound.com
Phelan’s Furniture • Unique Home Furnishings • Interior Design
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728 Third Avenue SE Cedar Rapids, IA 52401 (319) 363-9634 www.phelansinteriors.com
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s s
Dream House
Whether it’s your
or your FiRSt hOuSE
We have everything you need to turn that house into a home. From a coat of paint to a big remodel, we’re right around the corner and ready to help! Or bring in your current material list and get a quote with our guaranteed low prices.
Stop in to your nearest Menards location or visit MENARDS.COM® to start shopping today!
h ol idays 201 7 | 21
TEXT BY MELODY PARKER IMAGES BY BRANDON POLLOCK
Reclaiming
history
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B
uilt in 1880, the eastern Iowa farmhouse is rich with family history. Generations have lived and died here, and the owner himself was born here. So when he and his wife chose to leave California after nearly 50 years, his goal became renovating the house for a new century. “The trick was we didn’t want to change the footprint of the house. We wanted an updated, 21st century home in an 1880 farmhouse,” he says. The couple hired Peter Goche, AIA, professor of architecture at Iowa State University in Ames. His creative interpretation of rural-meets-modern is most evident in the home’s exterior. Typical farmhouse clapboard painted soft gray is anchored at one end by a dramatic, monolithic wall of Brazilian walnut that will eventually weather to gray. A narrow side entrance is framed in mortared cinder blocks.
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The homeowners also sought out interior designer Linda Austin of Austin’s Interiors & Design in Waverly. “My biggest concern or desire, after leaving our house of 23 years, was that I wanted it to feel like home. Sure, I wanted all the bells and whistles, but I also wanted it to fit the way we live and entertain,” says the wife. The couple has collected contemporary art for years, and Austin says, that was a “big factor in how the house flows” while respecting the home’s heritage. Their eclectic and extensive collection is displayed in virtually every room in the house, even down the basement staircase. Casabella Portofino oiled European oak floors run throughout the entire lower level. In the living room, the modern fireplace wall makes a statement in rusted metal panels that the owner did himself using a mixture of hydrogen peroxide, vinegar and salt. The cook’s kitchen is outfitted with everything a selftaught chef could desire, including an eight-burner Thermador range that provides traditional, steam and convection options and a Sub-Zero refrigerator paneled to look like a piece of furniture. A large spice cabinet is directly across from the stove. Black Silestone quartz countertops are a classic look with white cabinets, reversed on the island and punctuated by a juicy quartet of orange bar chairs. Austin upped the
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fashion another notch by mixing black crystal knobs with traditional bin pulls. The Miseno farmhouse sink is imported from Italy, positioned directly below a window for a farmhouse touch. The dining room table was designed and constructed by Jeremy Buhr from Waverly’s The Refinery Boutique. Decorative GP & J Baker wallpaper made in England provides a backdrop for the metal poster bed in the master suite. Black and white basketweave marble floors in the master bath complement the marble shower, accented by West Mark cabinetry in deep eggplant with a quartz countertop, matching bamboo sinks and mica-flecked wallpaper. Original farmhouse steps lead to the compact second story that houses a narrow but efficient office, a guest bedroom and bath. “This home is just the right size for us, and it makes me feel like I wanted — at home,” she says. He adds, “I think it’s very comfortable. The home is new and updated, but is a nod to the old farmhouse.”
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Subcontractors:
Architect Peter Goche, AIA, professor of architecture, Iowa State University, Ames Senad Dizdarevic, Dizdarevic Construction, Waterloo Linda Austin, Austin’s Interiors, Waverly Appliance Barn, Kalona West Ridge Cabinetry, Nashua
Complete Design Service Austin’s Interiors & Design is a retail home furnishings store with 40 years of experience. Everything you need for your home is available here. Design, quality & service have been our building blocks while we stay price competitive.
207 W Bremer Ave Waverly, IA 50677 319-352-3296 www.austinsinteriors.com
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TEXT BY
MELODY PARKER IMAGES BY
BRANDON POLLOCK
Farmhouse
fresh W
hen Amanda Moore and her husband Luke set out to find their dream home in the country, it turned out to be an abandoned farmhouse. They could see good bones beyond its sad shape and promptly fell in love. “I love the Craftsman bungalow style, and it’s hard to find in the country because houses tended more towards traditional or Prairie farmhouse styles,” says Amanda, an interior designer with Benton Building Center in Cedar Falls. Built in 1925, the home was in a great location — just country enough to be outside the city limits, but still on hard-surface roads. So, they signed on the dotted line and set to work gutting the house, moving interior walls and transforming the old house into a fresh, modern farmhouse. The exterior was redone with LP siding in “Terra Bronze” and coffee-colored shakes with almond trim, accented by cultured stone that wraps around the porch pillars. Marvin windows in bronze trim carry through the color scheme.
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Literally every interior wall was moved — even the staircase in the kitchen was shifted over a little and the pantry nook was removed and a wall opened to house the refrigerator and a cabinet pantry. Plato cabinetry in diamond white was installed and the countertop is Silestone “Calypso” quartz. “The quartz has the look of soapstone, which is a classic farmhouse element, but not the expense,” Amanda says. The subway tile backsplash is accented by a medallion behind the cooking range. A built-in hutch serves as storage for dishware, as well as a coffee bar. Reclaimed barn wood elements are used throughout, including room divider brackets, a shiplap wall and island end cap. The island has a stained alder wood top for a more rustic appearance, and throughout the kitchen, there’s a mix of gunmetal hardware, bin pulls and crystal knobs. “Hearts of Palm,” soft earthy green paint from Sherwin Williams dresses the walls. Moore chose Marmoleum, a natural linoleum flooring, instead of hardwood or tile underfoot, laid in checkerboard fashion for a vintage look. Quirky placement of an original window let Amanda be a little creative in how she dealt with it, and she came up with a cabinet reminiscent of an old-fashioned pie safe tucked beneath it. That touch pays homage to the home’s history.
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Subcontractors:
Framing/ carpentry: Luke Moore, Tim Messenbrink Electrician: Scott Jordan Electric HVAC: TJ Hoien Plumber: Mike Prunty Supplier for all building materials: Benton Building Center Countertops: Surface Solutions Cabinetry: Benton Design Group, Kitchen: Plato brand, Master bath: Shiloh brand Exterior siding and rehab contractor: Jesse Nitcher Drywall: Tom Mann Insulation: Iowa Wall Tile work: Luke Moore
h o lid a y s 2 017 | 33
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the company where the definition of
Custom Built
has never changed
The family downsized their belongings for the farmhouse’s smaller footprint, but Amanda didn’t deviate from her passion for white furnishings and the things they loved. “It felt really good letting go of a lot of stuff and keeping only the things that mattered or would fit with this style,” she says. She willingly sacrificed a walk-in closet to fit a claw-foot tub in the master bath, and kids have play space in their upstairs bedrooms instead of a separate play area. Opening up the attic allowed about five more feet of space for the second floor. The renovation took about a year of working nights and weekends. Her husband Luke and Tim Messenbrink did the framing and carpentry, while electrical and plumbing work was outsourced. “I had vision, and Luke just let me roll with it. As an interior designer, I’m drawn to new trends and looks, but in my case, I was able to find the balance between modern and rustic farmhouse. I also had to think about what would be practical for a young family with two children and two dogs,” Amanda explains.
Since 1893 Plato Woodwork has earned its reputation as one of America’s preeminent fine custom cabinetry manufacturers. In a world where details make the masterpiece, Plato has proven to be the master of detail in every room in your home. The Art of Transformation™ happens every time Plato cabinetry is used to turn a homeowner’s dream into reality. With a vision for beauty and a passion for excellence, Plato is the intelligent choice in fine custom cabinetry. This home is featured in the November 2017 Cedar Valley Home & Garden publication.
2811 Center St., Cedar Falls, IA
319.266.2096
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TEXT BY MELODY PARKER IMAGES BY BRANDON POLLOCK
Serene surroundings
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O
pen the door to this town home, and you’ll think you’ve stepped into a beach house. The blue, cream and silvery gray color scheme is light, airy and refreshing — and immediately transports you to a sunny coastal retreat. On a gray winter’s day in Iowa, the contrast is a welcome one. “The furnishings have a modern feel, but they are actually very timeless and traditional — not a lot of funky shapes. It’s the choice of fabrics and the nearly monochromatic color scheme that makes it seem very ‘today,’” says Emily Hughes, IIDA, an interior designer with The Mansion in Iowa City. Owners of the newly built townhouse gave Hughes a great deal of latitude in furnishing the space. But they were clear that they didn’t want a lot of visual distractions. “The home is calm and serene, and we chose not to do a lot of busy upholstery patterns,” the designer notes. The selection of artist-enhanced, gallerywrapped canvas and limited edition framed print chosen by Hughes echoes the color scheme.
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Subcontractors:
Contractor: Jeff Hendrickson Interior design: Emily Hughes, IIDA, The Mansion, Iowa City Grays Hardwood Flooring Randy’s Flooring Kitchens by Design
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In the living room, the comfortable conversation grouping — Century Furniture sofa, comfy recliners, drink tables and an end table in walnut with Shagreen drawer fronts by Lexington — is settled on a textured wool rug around the fireplace. But focal point is the unusual alabaster gypsum finish cocktail table by Bernhardt. An ancient mineral that appears in Egyptian pyramids, gypsum also is very durable. Alabaster gypsum, used for the cocktail table, has a distinctive ivory brilliance. Each piece of gypsum is adhered by hand to the table frame that includes a steel plinth base in pewter finish. A protective topcoat protects the gypsum from drink spills. Throughout the home, including the lower level, Sherwin Williams’ “Agreeable Gray” is the perfect backdrop for the home’s soothing hues, while brown grain subtly shows through gray-stained maple floors in public spaces, punctuated by subtly colored and textured area rugs.
h o lid a y s 2 017 | 41
“The combination keeps everything from feeling too cold,” Hughes explains. The kitchen is an easy fit with its white Bertch Cabinets and quartz LB Minuet counter tops. The sable-finished island anchors the space, providing a contrast to crisp white finishes. A marble mosaic backsplash adds a touch of fashion. A monochromatic color scheme makes each layer and texture even more important, Hughes points out. “That’s how you introduce contrast. The mix of materials prevents the spaces from taking on a sameness. And you choose one or two things to be a counterpoint and balance out your focal point.” Perhaps the most dramatic use of color in the entire home is in the main-level office. The vivid jewel-toned and nature-inspired rug by designer Tracy Porter for Feizy Rugs is perfect in the transitional space. “That was our starting point and because it is such a strong, visual element, the other layers are more neutral,” Hughes adds, including linen tub chairs from Curations Limited with blue velvet pillows and a dark sable desk with steel base from Bernhardt.
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Interior Design Furniture Accessories Area Rugs Art & Mirrors Lighting Window Treatments Come in today for your first complimentary interior design consultation! 538 S. GILBERT STREET, IOWA CITY | PH 319.338.2830 | M-F 9-5, SAT 10-2
WWW.THEMANSION.DESIGN
h o lid a y s 2 017 | 43
ENTERTAINING
Oh what fun! CV Home & Garden
Cookie Sampler PAGE 50
Appetizers PAGE 48
Cocktails PAGE 45
The holidays are a busy season for cooking, baking and entertaining. We love it, but it can be hectic. So we’ve got ideas to help — table settings, appetizers and classic cocktails and a re-imagined classic pie for the dessert table. Did we mention cookies? We’ve got a sampler of delicious sweets to satisfy kids of all ages.
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Table Settings PAGE 47
Mincemeat PAGE 52
ENTERTAINING
Essential cocktails
If you’re trying to get into cocktails, start by learning the canon. There are reasons these drinks have survived and become essential: They’re good and simple to make — and they’re replicable almost anywhere that has a booze store and access to basic grocery items.
h o lid a y s 2 017 | 45
ENTERTAINING MANHATTAN Makes 1 serving A boozy, classic deep dive into whiskey and sweet vermouth. These days, most craft cocktail types opt for rye, which has a spicier profile than bourbon, but the main thing is to pick a whiskey you like and a vermouth that’s worthy of it. Brandied cherry, for garnish, such as Luxardo or Amarena Fabbri brand Ice 1 ounce sweet vermouth 2 dashes Angostura and/or Twist of orange peel orange bitters (for its oils; optional) 2 ounces rye or bourbon whiskey Chill a cocktail (martini) glass, adding the brandied cherry garnish. Fill a mixing glass with ice, then add bitters, whiskey and vermouth. Stir for 20 seconds, then strain into the chilled glass.
Makes 1 serving Everyone agrees the martini is an essential drink: Its glass has become the universal sign of the cocktail. And yet for such a canonical beast, the martini is perennially personalized, a drink everyone dials in to their own tastes. Gin or vodka? Purists will argue for the former, but vodka has plenty of advocates. Vermouth-to-base-spirit ratio? Debated endlessly, but if you’re using good, well-cared-for vermouth, it’s not to be feared. Ice 2 1/2 ounces dry gin, such as Plymouth, Beefeater or the citrusy Tanqueray 10
1/2 ounce dry vermouth, such as Dolin 1 or 2 dashes orange bitters Twist of lemon peel, for garnish
Chill a cocktail (martini) glass or coupe. Fill a mixing glass with ice, then add gin, vermouth and bitters (to taste). Stir gently for 20 seconds, then strain into the chilled glass. Garnish with the twist of lemon peel.
GIN AND TONIC Makes 1 serving With two ingredients plus a couple of slices of citrus, the gin and tonic seems so simple it barely warrants a recipe. It’s gin, it’s tonic: Where’s the complication? But the flavors of juniper mixed with the tongue-livening bitter bubble of tonic have made this drink the essential highball for centuries. Its simplicity makes the quality of the ingredients and the right proportions critical. Ice A few lime wheels 2 ounces dry gin
3 or 4 ounces good tonic water, such as Fever Tree
Fill a highball glass with ice, layering in a few lime wheels (to taste). Add gin and tonic (to fill), then stir gently.
Twist orange peel, if using, over the surface of the drink, then discard it.
OLD-FASHIONED Makes 1 serving Perhaps the first and most genre-defining of cocktails, the Old-Fashioned has been carried back into heavy sipping rotation by the craft cocktail renaissance. Good bars opt to leave out the pile of pineapple and neon cherries that were once all too common. You may want a twist of citrus for its fragrant oils, but that’s all the embellishment that’s called for. A little sugar, good whiskey (it can be bourbon- or rye-based, depending on your preference) and the spice of bitters to button up the whole thing nice and neat. 1 teaspoon sugar (may substitute Strip of orange or lemon peel 1 small sugar cube) Large ice cubes 1 teaspoon warm water 2 ounces bourbon or rye 2 dashes Angostura bitters Combine sugar, warm water and bitters in an old-fashioned glass, then add the citrus peel and muddle. Add some ice cubes, then bourbon or rye, and stir to combine; make sure sugar has dissolved. Add a couple more ice cubes and serve.
FIND MORE COCKTAIL RECIPES AT WWW.CV-HG.COM 46 | c v-h g.com
Source: Carrie Allan, The Washington Post
MARTINI
Set table
ENTERTAINING
THE
Keep it simple — but make it stunning. White dishes pair beautifully with silver or glass chargers. Use your best crystal, crisp white cloth napkins and glitzy napkin rings. Silver ribbon gives the gift box presence. Remember to use unscented candles near food.
Don’t put any dishware, flatware or glassware on the table you won’t use. Put out only what people need. 4 to 6 servings per person for appetizers, or 12 appetizers with hors d’oeuvres and cocktails only. For the bar, you’ll need 1 pound of ice per 4 or 6 guests. Figure 3 drinks per person or 1 drink per hour for each guest. One bottle of wine yields 5 servings; one bottle of champagne serves 6. A 9-inch pie will serve 8 to 10.
h o lid a y s 2 017 | 47
ENTERTAINING
Amazing (& easy!) appetizers Need some appetizers to get your party started? Chef Corey Nolta from the Cedar Falls Hy-Vee Store has come up with some great no-fuss holiday appetizers that will get the conversation flowing. Buffalo Cauliflower is his new fave-rave — “really delicious and a surprise” — and he brings the heat with Jalapeno Popper Dip. For an elegant but easy appetizer, put together Peppered Turkey and Prosciutto Bagettes. Finally, for that showstopping centerpiece for your dessert table — spiced red wine poached pears. (Don’t forget the vanilla ice cream!)
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PEPPERED TURKEY AND PROSCUITTO STUFFED BAGUETTE 1 baguette loaf, sliced into 1-inch slices Peppered turkey, sliced thin Prosciutto Arugula Goat cheese Balsamic glaze For each slice of baguette, lay flat on the table and press down in the center of the slice to create a hollow space for fillings. Layer 1 each slice of turkey and prosciutto, leaving half draped over the outside of the baguette. Add 1 tablespoon argula, 1 tablespoon goat cheese and a drizzle of balsamic glaze.
JALAPENO POPPER DIP
BUFFALO CAULIFLOWER ¾ cup all-purpose flour 1 cup water ½ teaspoon garlic powder Salt and pepper, to taste 2 cauliflower heads, cut into bite-size pieces 2 tablespoons butter ½ cup Frank’s Hot Sauce For batter, mix together flour, water, garlic powder, salt and pepper until smooth (it will be fairly runny). Add cauliflower to batter and toss until well-coated. Spread onto baking sheet.
Chef profile COREY NOLTA
Bake at 450 F for 20 minutes.
Chef Corey joined the Hy-Vee family as a retail chef in 2013. Creating and cooking delicious meals has always been his driving passion. He has prepared meals for political dignitaries, sports champions and community leaders.
Melt butter in saucepan. Remove from heat and add Frank’s Hot Sauce, mixing well. Brush or toss baked cauliflower in sauce; return to oven and roast an additional 10 minutes. Remove from oven; cool 10 to 15 minutes.
2 packages cream cheese, softened 1 cup mayonnaise ½ cup shredded cheddar cheese ½ cup shredded parmesan cheese ½ cup bacon, cooked and crumbled 2 each from 4-ounce can diced jalapeno Bread bowl (optional)
SPICED RED WINE POACHED PEARS 2 cups dry red wine ¼ cup sugar Juice of 1 orange 1 3-inch orange peel 1 cinnamon stick 2 cloves 4 pears
minutes. Meanwhile, peel pears, making sure to leave them intact. If needed, slice bottom of pear to provide a flat bottom. Gently poach pears in simmering liquid for 15 to 20 minutes, turning every 5 minutes to ensure even color. Let pears cool slightly and serve warm with vanilla ice cream.
In a bowl, combine ingredients until well combined. Serve in bread bowl, if desired. Serve hot or cold.
In 4-quart saucepan, combine wine, sugar, orange juice, orange peel, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer 5
Note: Continue simmering sauce until thickened for an amazing red wine sauce to drizzle over pears and ice cream.
Waterloo | Cedar Falls | Waverly
catering • wine • spirits celebrate.hy-vee.com
Chef William Gerstenberger
Chef Ron Dillavou
Chef Corey Nolta
Chef Chris Meyers
Chef Shane Smith
h o lid a y s 2 017 | 49
ENTERTAINING
cookie sampler Our
‌Make, bake, take and give! We’ve put together an irresistible assortment of cookies for our CV Home & Garden sampler. Add these recipes to your repertoire, host a cookie exchange, gather friends and kids for a cookie-baking and decorating party, and mix and match cookies to give as gifts.
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ENTERTAINING
POWDERED SUGAR SNOWMEN Cookie: 1 cup sugar ¾ cup butter, softerned 1 large egg 2 cups all-purpose flour Decorations: decorator pearls orange jimmies
SPARKLING PEPPERMINT COOKIES Makes 48 cookies ¾ cup sugar ½ cup butter, softened 1 large egg 1 teaspoon vanilla ½ teaspoon peppermint extract 1 2/3 cups all-purpose flour
1 teaspoon cream of tartar ½ teaspoon baking soda ½ teaspoon salt ½ cup crushed mini candy canes or peppermint candies ¼ cup coarse sugar
1 teaspoon baking powder ½ teaspoon salt 1 cup powdered sugar
20 small gum drops Fruit snack rollup
Heat oven to 375 F. Combine sugar and butter in bowl. Beat at medium, speed scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Shape dough into 30 cookies; (10) 1 1/4-inch balls (about 2 tablespoons), (10) 1-inch balls (about 1 tablespoon), and (10) 3/4-inch balls (about 1 teaspoon). Place same size balls, 2 inches apart, onto ungreased cookie sheets.
Heat oven to 350 F. Line cookie sheets with parchment paper; set aside.
Bake 1 1/4-inch balls 9-11 minutes, 1-inch balls 8-9 minutes, and 3/4-inch balls 5-7 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool 10 minutes.
Combine 3/4 cup sugar, butter, egg, vanilla and peppermint flavoring in bowl; beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar, baking soda and salt; beat at low speed until well mixed. Stir 1/4 cup crushed candy into dough.
Sprinkle lightly with powdered sugar. Press black sugar pearls into larger cookies (base and body) for buttons and into smallest cookie to create face. Use toothpick to create hole for nose. Press orange jimmies into face for nose.
Stir remaining 1/4 cup crushed candy into 1/4 cup sugar.
Stack cookies, 1 gumdrop in half, flatten bottom half into 3/4inch disk (discard top half). Cut base off another gumdrop; attach, sticky side down, to disk. Place on top of snowmen. Repeat with remaining gumdrops. Use fruit roll to create scarf, if desired.
Shape dough into 3/4-inch balls; roll in sugar mixture. Place 2 inches apart onto prepared cookie sheets. Bake 8-10 minutes or until edges are lightly browned. Do not over bake. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely. Source: Land O’ Lakes
Source Land O’Lakes
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ALAN SIMMER / ON COOKING
MagniямБcent
mincemeat
52 | c v-h g.com
ALAN SIMMER / ON COOKING
I
magine, if you will, a dessert called Cider Pie. Into it we’ll put diced apples, some dried fruit, warm spices, pungent citrus, and brown sugar, and we’ll give all that a long, slow simmer in some cider until it breaks down into a delicious filling. And then we’ll stir in some booze, because hey, live a little. That sounds pretty good, right? Which means mincemeat has an image problem, because that’s exactly what I’ve just described. It’s a delicious pie, but the name itself seems to turn people off. In the Middle Ages, the combination of sweet and savory was far more common. (If you’ve ever had a pork chop with applesauce, you know of its magic.) And yes, mincemeat would have had actual meat in those days. But meatless versions have been around for at least a century or so, preserving the core flavors of the dessert while stripping
out the parts modern eaters might find objectionable. Adding to its old-fashioned air — and its lack of modern love, no doubt — mincemeat was commonly canned, so it may bring your grandmother to mind. Per usual, the homemade version is superior to what you might find for sale at the store. Believe me: I once made quite a fool of myself when I saw a display of the stuff sitting on the meat counter, and it was not worth the embarrassment. When it’s done right, though, it’s basically Christmas in a crust. The recipe I use says to let the pie cool to room temperature, but I like it warm with ice cream. While vanilla is nice, I made ginger frozen yogurt one summer and knew it would be the perfect compliment for mincemeat. The sweetness of the pie and the tang of the ginger are in complete harmony, and it’s a blissful experience — perfect for the holiday table or a cold gray day in the months that follow.
MODERN MINCEMEAT PIE
GINGER FROZEN YOGURT
For the filling: 3 Granny Smith apples, large (about 1 1/2 pounds), peeled, cored, and cut into 1/4-inch dice 3 McIntosh apples, large (about 1 1/2 pounds), peeled, cored, and cut into 1/4-inch dice 1 cup golden raisins 1 cup currants 3/4 cup packed dark brown sugar 8 tablespoons unsalted butter 1/4 cup diced candied orange peel (optional) Grated zest and juice from 1 orange
1 quart plain whole-milk yogurt 1 teaspoon unflavored gelatin 1 tablespoon grated fresh ginger
Grated zest and juice from 1 lemon 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups apple cider, plus more as needed 1/3 cup rum or brandy For the pie: Prepared double-crust pie dough 1 egg white 1 tablespoon sugar
Source: America’s Test Kitchen
For the filling, place all ingredients except 1/2 cup cider and rum in large, heavy saucepan set over medium-low heat. Bring to boil and simmer gently, stirring occasionally to prevent scorching, until mixture thickens and darkens in color, about 3 hours, adding more cider as necessary to prevent scorching. Continue cooking, stirring every minute or two, until mixture has jam-like consistency, about 20 minutes. Stir in remaining 1/2 cup apple cider and rum and cook until liquid in pan is thick and syrupy, about 10 minutes; cool mixture. Adjust oven rack to middle position and heat oven to 400 F. Roll out dough and fill with the mincemeat, topping with second crust. Cut 4 slits in dough top. Brush egg white on top crust and sprinkle evenly with sugar. Bake until crust is light golden brown, 25 minutes. Rotate pie and reduce oven temperature to 350 F; continue to bake until juices bubble and crust is deep golden brown, about 35 minutes. Chef’s Notes: Mincemeat can be refrigerated for several days. I’ve never used candied orange peel on fruitcake-related principle.
1 teaspoon ground ginger 3/4 cup sugar 3 tablespoons light corn syrup 1/8 teaspoon salt
Line colander or fine-mesh strainer with triple layer of cheesecloth and place over large bowl or measuring cup. Place yogurt in colander, cover with plastic wrap (plastic should not touch yogurt), and refrigerate until 1 1/4 cups whey have drained from yogurt, at least 8 hours or up to 12 hours. (If more whey drains, simply stir extra back into yogurt.) Discard 3/4 cup drained whey. Sprinkle gelatin over remaining 1/2 cup whey in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir fresh ginger and ground ginger into mixture and let cool for 5 minutes. Strain mixture through fine-mesh strainer, pressing on solids to extract all liquid. In large bowl, whisk sugar, syrup, salt, drained yogurt, and cooled whey-gelatin mixture until sugar is completely dissolved. Cover and refrigerate until yogurt mixture registers 40 degrees or less. Churn yogurt mixture in ice cream maker until mixture resembles thick soft-serve frozen yogurt and registers about 21 degrees, 25 to 35 minutes. Transfer frozen yogurt to airtight container and freeze until firm, at least 2 hours. Chef’s Notes: The original recipe calls for Lyle’s Golden Syrup in place of the corn syrup, but I haven’t yet had the appetite for an ingredient I have to mail order. Low- or no-fat yogurt can be substituted but the usual trade-offs in taste and texture will apply. h o lid a y s 2 017 | 53
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ENTERTAINING Continued from page 51
CHOCOLATE, HAZELNUT AND CARAMEL THUMBPRINT COOKIES Makes about 36 cookies 1 cup all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1/2 cup butter, softened 2/3 cup sugar 1/4 teaspoon salt 1 egg yolk 2 tablespoons milk 1 teaspoon vanilla extract
1 egg white, lightly beaten 1 cup finely chopped hazelnuts (filberts) plus 36 whole, divided 14 vanilla caramels, unwrapped 3 tablespoons whipping cream 1/2 cup semisweet chocolate pieces 1 teaspoon shortening
In a small bowl, stir together flour and cocoa powder; set aside. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk, milk and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 350 F. Grease a cookie sheet; set aside. Place egg white and the 1 cup chopped hazelnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls in egg white, then in hazelnuts to coat. Place balls 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball. Bake for 10 to 12 minutes or until edges are firm. If cookie centers puff during baking, re-press with the back of a measuring teaspoon. Transfer cookies to a wire rack; cool. For filling, in a small heavy saucepan cook and stir caramels and whipping cream over low heat until mixture is smooth. Spoon about 1 teaspoon of the filling into the indentation of each cookie. In a small microwave-safe bowl microwave chocolate pieces and shortening on High for 30 to 45 seconds or until melted, stirring once or twice. Spoon melted chocolate onto each cookie and top with a whole hazelnut. Let stand until chocolate is set. Source: McCormick
Continued on page 56 h o lid a y s 2 017 | 55
ENTERTAINING Continued from page 55
HOLIDAY BUTTER COOKIES Makes 5 dozen 2-inch cookies Cookies: 1 1/4 cups confectioners’ sugar 1 cup + 2 tablespoons salted butter, room temperature 1 large egg yolk 1/2 teaspoon salt 1/4 teaspoon Fiori di Sicilia extract or 1/24 teaspoon vanilla extract 2 3/4 cups all-purpose flour
Preheat oven to 350 F. For cookies: Combine sugar, butter, egg yolk, salt and flavor, beating until smooth. Add flour, mixing until smooth. The mixture will seem dry at first, but will suddenly come together. If it doesn’t, dribble in a tablespoon of water.
Icing: 2 1/4 cups confectioners’ sugar or glazing sugar 2 tablespoons light corn syrup 1 1/2 tablespoons, or up to 2 tablespoons + 1 teaspoon milk; enough to make a pourable/ spreadable icing food coloring, optional 1 cup coarse sugar or colored sugar for decorating, optional
Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight. When you’re ready to bake, remove dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn’t feel rock-hard. Sprinkle rolling surface with flour, and flour rolling pin. Working with one piece of dough at a time, roll it 1/8 to 3/16-inch thick. Use a cookie cutter to cut shapes. Re-roll and cut the dough scraps. Place the cookies on ungreased or parchment-lined baking sheets. They can be close together; they’ll barely spread.
FROM START TO FINISH, WE DO IT ALL
Bake for 12 to 14 minutes, until they’re set and barely browned around the edges. Remove cookies from the oven, and cool on the pan. Repeat with remaining piece of dough, rolling, cutting and baking cookies. When cookies are completely cool, ice and decorate. Combine the sugar, milk and corn syrup to make a soft, spreadable icing, adding more milk if necessary. Tint the icing with food color as desired. Frost cookies as desired; sprinkle with colored sugar or other decorations. Allow icing to harden before storing cookies.
Source: King Arthur Flour
CINNAMON GINGERSNAP COOKIES 2 cups flour 1 tablespoon ground cinnamon 1 tablespoon ground ginger 2 teaspoons baking soda 1/2 teaspoon salt 1 cup sugar 3/4 cup shortening 1/4 cup molasses 1 egg Additional sugar for rolling
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Preheat oven to 350 F. Mix flour, cinnamon, ginger, baking soda and salt in medium bowl. Set aside. Beat sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Shape dough into 1-inch balls. Roll in additional sugar. Place 2 inches apart on ungreased baking sheets. Bake 10 minutes for chewy cookies. For crisp cookies, bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container. Source: McCormick
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CUTTINGS FOLLOW THESE CARE TIPS: Place plant in indirect sunlight for at least six hours daily. Diffuse direct sun with a sheer curtain. Provide room temperatures between 68 and 70 F.
PICKING THE PERFECT
poinsettia
Water when the soil feels dry to the touch. Better yet, if the soil feels very nearly dry, water, because you’re likely to forget and poinsettias don’t like to dry out. Don’t place plants near cold drafts or excessive heat. Avoid placing plants near appliances, fireplaces or ventilating ducts.
The poinsettia is the No. 1 flower at Christmas. And why not? These headturning beauties add a festive touch to your holiday decorations and make lovely gifts. Red is the most popular color, but you’ll also find pink, white and specialities at nurseries, garden centers and stores.
Don’t overwater your plant or allow it to sit in standing water. Always remove a plant from any decorative container before watering, and allow the water to drain completely.
HERE ARE SOME TIPS FOR CHOOSING THAT PERFECT POINSETTIA:
Resist fertilizing the plant when it is in bloom.
1. Look for foliage down to the soil line, stiff stems, thoroughly colored bracts and fullness from all angles.
displayed near an entrance or heating/cooling source. Fluctuations in temperature can cause bract loss.
2. No signs of wilting, drooping or breakage. Avoid plants displayed in paper, mesh or plastic sleeves or plants crowded together for display. The longer the plant is sleeved, the more quickly it deteriorates. Crowding can cause premature bract loss due to lack of air flow.
4. Moist soil, but not squishy.
And can we finally, forever, let go of the myth that poinsettias are toxic or poisonous? Research shows that eating large amounts of any part of the plant is non-toxic. Poison Index Information Service reports that a 50-pound child would have to munch more than 500 bracts to surpass the experimental dose. Even at that level, there was no toxicity. At most, it’s an upset stomach.
•
3. Don’t purchase a plant 58 | c v-h g.com
5. When transporting the plant, protect it from cold winds and temperatures below 50 F. It should be inserted in a sleeve or roomy bag to cover the plant. Don’t leave it in the car while you shop, either, or you could end up with a leafless twig plant. Unwrap when you arrive at home.
CUTTINGS
Give the unexpected gift of
hyacinths P oinsettias and amaryllis are traditional darlings of the Christmas season in the U.S. In Europe, hyacinths top the list of favorite plants to give as gifts, especially in Scandinavia. While it may be more difficult to find these fragrant flowers in bloom this time of year, you can pick up some pre-chilled bulbs and a pretty pot or hyacinth jar, then plant them up. Pre-chilled bulbs will bloom in nine or 10 weeks. Among the easiest hyacinths to force: “Delft Blue,” “Blue Star,” “Blue Jacket,” blue; “Pink Pearl,” “Anna Marie,” “Lady Darby,” pink: “Jan Box,” reddish pink; “White Pearl,” “L’Innocence,” “Carnegie,” white; “Anna Liza,” violet; “Amethyst,” lilac purple; “Yellow Queen,” “City of Haarlem,” yellow. Here’s how to do it: Select a clean, decorative container. Plant bulb in potting soil, pointy end up. If you’re planting multiples, nestle bulbs close together. A 6-inch pot should hold three bulbs. Fill in with potting soil around the bulbs. Water thoroughly. Label the pot with variety name and projected date for removing the pot from cold storage. When giving as a gift, include these instructions: Place pot in a cool, dark place between 40
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and 48 F. Water regularly and take care not to expose the bulb to light. (Don’t store with fruit or the gas produced by ripening can cause the flower to bloom before it is fully developed.) When time’s up, place the pot in indirect sunlight at about 60 F. Blooming should begin in three or four weeks. You don’t need soil to force hyacinths into bloom. Old-fashioned, hourglass-shaped hyacinth vases or any glass container that can support the bulb are perfect for the project. The bulb should sit above, but not touch, the water. Add more water as needed. Place the jar in a dark place where the temperature is about 40 F. When the root system forms, move it to a warm location in indirect light. It will bloom in about 6 weeks.
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BRING YOUR HOME TO LIFE WITH 311 Main Street • Cedar Falls, Iowa 50613 OPEN 7 DAYS A WEEK • 11am - 2am 319-277-8111
www.thepumphaus.com thepumphaus@cfu.net
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The Cedar Valley’s 6 time winner of the Best of the Best Electrician!
www.cedarvalleyelectric.com 319-266-1134
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Cedar Valley Electric
5743 Westminster Suite A Cedar Falls, IA
CUTTINGS
4THAT HOUSEPLANTS WILL SURVIVE WINTER
1. Clivia
2. Jade
3. Christmas cactus
This durable plant is ideal for a slightly chilly, drafty room that doesn’t get a lot of sunshine in cold, dreary months. Blooms — usually Creamsicle orange and sometimes yellow — are encouraged by the cooler temperatures. They also prefer being a little dry. Repot every three to five years in spring.
These lovely succulents don’t mind a drafty room or variations in temperature from warm to cold as the furnace cycles on and off. It needs watering just once every three weeks. Let soil dry between watering in winter, and water at the base. If brown spots appear on leaves or leaves drop, the plant needs more water. Fertilize three to four times annually with houseplant fertilizer.
Who doesn’t love this cheerful pop of color — red or pink — in the dead of a cold, snowy winter? This houseplant is low-maintenance and thrives in indirect sunlight. However, it is not a desert plant. It requires regular watering — always at the base of the plant. It doesn’t do well if allowed to dry out; but too much water will cause leaves to drop.
4. Snake plant (Mother-in-law’s tongue). This is one of the easiest houseplants for growing indoors. It can handle lowlight situations and doesn’t seem to mind a little neglect. In fact, overwatering can kill snake plants. Wait until the pot is dry before watering, or if leaves are drooping. Fertilize in spring with balanced houseplant fertilizer.
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CUTTINGS
wreaths Felt feathers
Silver magnolia leaves
ULTIMATE HOLIDAY
Colored drinking straws
Plastic spoon tips
Our cover wreath was created by CVHG Editor Melody Parker and photographed by Brandon Pollock. 62 | c v-h g.com
Source: Associated Press
Holiday wreaths can be as unique and inventive — and gorgeous — as the front doors, windows and interior doors and walls they adorn.
Serving the Ceder V Valley Since 1998
Granite
Marble
Quartz
Soapstone
Cambrian Granite & Stone 5814 Westminster Dr. Cedar Falls, Iowa 319-266-7160 www.cambriangranite.com
Cedar Falls Newest Subdivision
www.pinnacleridgecf.com
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New Townhomes
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Welcome to Pinnacle Ridge! Build your new home surrounded by beautifully landscaped streets. Boulevards, green spaces, and parks compliment this neighborhood nestled between the Cedar Valley Trail System and all the conveniences of everyday life. Shopping, medical, and school all within 3 minutes. Come and experience something different! For more information contact
Jim Benda Lockard Realty 319-239-2600 Jim@jimbenda.com