MINIATURE
Christmas A Prineville collection with a big impact Indoor & Outdoor Explorations Gifts for the Home & Garden ADVERTISING SUPPLEMENT
2 | Central Oregon Living | Winter 2014
Central Oregon Living | Winter 2014 | 3
FEATURES Central Oregon Living
WINTER 2014
HIGH DESERT LIFESTYLES 5
editor’s note
6
writers’ Christmas memories
7
miniature magic
11
chocolate & spice & everything nice
14
indoor explorations
16
soap safari
20
lift up your holiday spirits
22
seek out the outdoors
22
seek out the outdoors
11
IN THE GARDEN 24
garden calendar
26
gifts for the home & garden
29
expert advice - building & real estate
31
events calendar
16
chocolate & spice & everything nice
soap safari
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Central Oregon Living Winter 2014 is a product of The Bulletin’s Special Projects Division,
1777 SW Chandler Ave., Bend OR 97702.
Cover Photo by Kevin Prieto
Story ideas may be submitted to editor Althea Borck for consideration. Contact her at (541) 383-0379 or aborck@bendbulletin.com.
All content is the property of The Bulletin/Western Communications Inc., and may not be reproduced without written consent.
Staff members for The Bulletin’s special projects division include: Martha Tiller, Special Projects Manager; Althea Borck, Special Projects Editor; Clint Nye, Graphic Designer; Stacie Oberson, Special Projects Coordinator; Kari Mauser, Special Projects Editorial Assistant, Kevin Prieto, Special Projects Image Coordinator.
Printed by The Bulletin Western Communications Commercial Print Division.
Published Saturday, Dec. 6, 2014
4 | Central Oregon Living | Winter 2014
EDITOR’S
note
Welcome to the Season of Anticipation Anticipation. It’s a word synonymous with the holiday season. You anticipate the parties; you anticipate the baking, the food, the desserts, the Christmas dinner; you anticipate the stressful shopping, the preparations, the planning. Kids anticipate all of the treats and the last day of school before the holiday break. Everyone anticipates with barely contained glee that first present to be opened on Christmas morning. In my family, we anticipate the tiny, tinkling ring of a bell on Christmas Eve. Sounds strange, doesn’t it? But I can explain. Whereas most families will celebrate Christmas morning, my family would instead celebrate the holiday throughout the month of December in a unique set of traditions that heightened the anticipation factor. The highlight was the tree. Shortly after Thanksgiving, a corner of
the family room would be mysteriously curtained off from young, curious eyes. Bed sheets would serve as curtains, clothes pins as fasteners. A child caught trying to peek inside would be reprimanded. The curtains, you see, hid the Christmas tree. As kids, we never knew when exactly the tree arrived, only that it was coming. We were told that on Christmas Eve, the Christchild would appear with gifts for everyone and ring His bell — and only THEN would we be allowed to see behind that secretive curtain. After church on Christmas Eve, all the kids below a certain age would hide in a bedroom. The adults would “help” the Christchild uncover the tree. A “scout” was designated within the hiding group to press against the bedroom door and
listen carefully for the bell ring. Murmurs from outside the bedroom were met with laughter and excited whispers among my siblings and I. The scout, of course, would promptly insist we all stay quiet. And then, just as the whispers faded and the anticipation reached critical levels, and the mysterious sounds from the family room dissipated, and the scout began to fear he or she had missed the ring entirely … the sweet tinkling of a tiny bell could be heard. At which point, my siblings and I would rush out of the bedroom, shouting and laughing and tripping over each other in our haste to be the first to see the Christmas tree, the presents and the smiling faces of our parents. Alas, we never did make it out fast
enough to see the Christchild. To this day, that tradition still lives on in my family. A new generation of kids experiences that unique level of anticipation and excitement, waiting in the same bedroom to hear that same tiny ring. Traditions are everywhere, and every family has one. It might be that special recipe for baked ham that has been handed down over the years. Maybe it’s setting out the plate of cookies and glass of milk for Santa Claus. The Grimes family in Prineville has their spectacular collection of miniature houses and figurines. And on Page 6 of this magazine, the Special Projects freelance writers share a few of their holiday memories. Traditions create anticipation. And that’s what makes the holiday season so special, year after year. Althea Borck is The Bulletin’s special projects editor.
Central Oregon Living | Winter 2014 | 5
EDITORIAL CONTRIBUTORS
CHRISTMAS Memories Annissa Anderson Annissa Anderson, who primarily writes about food and nutrition for The Bulletin’s Special Projects department, fondly remembers Christmas during her late teens, when her family lived in Costa Rica. In place of the traditional clam chowder of their Northwest roots, her family adopted the Central American practice of eating homemade tamales — filled with pork, raisins and green olives — before attending midnight mass on Christmas Eve.
John Cal I’ve never liked celebrating Christmas, and have always been a bit of a Scrooge about the whole holiday. I don’t like the decorations. I don’t like the music. Yeah, I’m totally that guy. But one year, a bunch of friends and I were all going to be together, away from our families and spending a friends’ Christmas together. Though I was looking forward to spending some time with my friends, I was not looking forward to the holiday, that is until my friend Sean suggested that instead of celebrating Christmas, we have a birthday party for Jesus. We made a mix of Jewish and Middle Eastern food. I roasted a leg of lamb with Moroccan spices, and we made flat bread together. There were almond and date cakes. No red or green or gold. We even sang the birthday song: “Happy Birthday, dear Jesus. Happy Birthday to you.”
Damian Fagan On Christmas Day, freelance writer Damian Fagan and his family seek out an ice skating pond or take to nordic ski trails at local sno-parks in the morning. Since the gift of family enjoying the outdoors is the 6 | Central Oregon Living | Winter 2014
best holiday present, the afternoons are dedicated to feasting and phoning family. Though Fagan likes to decorate a tree on Christmas Eve, he often leaves strings of Christmas lights up year-round.
Laura Kessinger Dense and moist, the cinnamon-swirled coffee cake my grandparents brought each year on Christmas Day was never lacking in brown-sugared crumbles. We would start in on it immediately as they made trip after trip to the car to bring in gifts. My grandpa Rex’s wrapping trick is one I still use today: a giant box with a smaller box inside with a smaller box inside of that and so on until you get to the final tiny box containing cash or a gift certificate. Anticipation and suspense are great gifts at any age.
Tara LaVelle Growing up, my mom made Christmas magical. Rarely were our gifts wrapped in commercial paper covered with cartoon characters and snowmen. Instead, she would wrap the “boring” gifts (board games and socks) in white tissue paper and arrange the rest like a department store window. If there were dolls, they would be out of their boxes and sitting in little chairs enjoying biscuits and tea. She would tell us that sometime during the night on Christmas Eve, all the animals knelt down in honor of the newborn King. My sister and I tried many times to sneak up on our horses in the cold moonlight hoping to see this “miracle.” We never did catch them kneeling (I think we were always too noisy), but to this day I still believe it happens. My mom is gone now, and I miss the quirky, perfect gifts she would pro-
duce. As my own children were growing up, I kept my mom’s tradition of creating a toy store window display under the tree. Sure, there are also gifts to unwrap to add to the anticipation, but there’s nothing quite like coming upon a scene like that under the soft glow of Christmas lights.
Gregg Morris Growing up outside the Motor City, otherwise known as Detroit, Mich., it seems only fitting that Christmastime included a midwestern states driving tour. Four distinctive stops, beginning mid-December and ending Christmas Day, marked the season like an advent calendar. As children, my brother and I obviously focused on the receiving end of gifts, usually numbering somewhere between less than we wanted and more than we deserved. The tour began with a visit to Mema and Papa’s (grandparents) house, complete with a fake tree old enough to recite decades-worth of the same story. Next came Christmas at home, with a rotating date set by convenience rather than tradition. But, the loot was bountiful, as illustrated by the overstuffed car prepared for departure. The drive down Interstate 75 toward Cincinnati was highlighted by Wapakoneta’s Neil Armstrong Air and Space Museum and lunch at one of the numerous Bob Evans restaurants lining the route. The last two celebrations, at my other grandma’s house and my aunt and uncle’s house, were filled with cousins and family photos. Needless to say, we completely missed the point of the holiday as we complained about tight-fitting sweaters, uncomfortable family small talk, and not getting the latest remote-controlled device. Of course, I now hate to travel during the holidays, prefer to stay at home with the family, and always give books and music as gifts.
Merry Christmas and Happy Holidays!
miniature MAGIC by Gregg Morris, for The Bulletin Special Projects / photos by Kevin Prieto
For The Grimes Family Christmas Scene, it’s the little things, and the little memories, that have the biggest impact.
Central Oregon Living | Winter 2014 | 7
O
n a cold, snowy Dec. 25 in 1937, Jay Grimes celebrated his first Christmas. And while the Grimes family enjoyed winter’s most famous holiday, another tradition was born. Unbeknownst to Jay, Leatha Grimes, his mother, had bought the first Christmas miniature house of a collection that would eventually grow into The Grimes Family Christmas Scene. Twenty-two years later in Crook County, at Jay’s son Fred’s first Christmas, the festive set was passed down to Jay’s wife, Beth. While the collection has grown from modest beginnings to number in the tens of thousands, the sentimental nature of the pieces remain the same. After years of hosting the display at the Grimes’ home, and then various locations throughout Prineville, The Grimes Family Christmas Scene found a home in 2012 in the Old Schoolhouse at the Crook County Fairgrounds. “Every little village has been created because someone gave me a piece,” explained 73-year-old Beth Grimes. “For example, a friend bought me a glass piece for Christmas, so I bought some more to go along with it.” The collection consists of various themed displays, from the six dragons that represent her grandchildren to an Oregon Coast arrangement.
Most of the sets are displayed all at once. Grimes buys pieces from Hallmark, which she insists she should own stock in, and just about every kind of shop imaginable. Among her first purchased items were a flying Santa Claus to replace one that was handed down and a nativity scene. “Once, while my husband was looking at a rifle in a used antiques shop in Baker City, I found a little covered wagon,” recalled Grimes. “So, I created a wagon train.” In 1992, the last year the collection was set up at their Prineville home, roughly 2,000 people, along with Channel 2 News Portland, came to view it. Recognizing its success, the Grimes decided the display needed to be moved. Luckily, the Prineville Chamber of Commerce helped secure suitable locations, including its current home at the fairgrounds. “The growth and move were progressive,” explained Grimes. “First, we enjoyed it as a family. Then, I won a Christmas lights contest sponsored by the Chamber. The judges were so impressed they said I should share it with the community.” First, the display expanded when the Grimes moved into a larger house and had the ability to host visitors. After 1992’s visit from Channel 2 News Portland, the Grimes knew they had to
display the ever-expanding collection elsewhere. A mix of vacant buildings, empty storefronts and even the Bowman Museum Annex took turns hosting the scene. In the past, Grimes would set up the display on her own, but now friends pitch in to help. Luckily, by keeping the collection displayed in the same location as last year, Grimes is fortunate to not have to complete the arduous task of assembly this year. “I always felt fortunate when friends would help and people would offer up their vacant buildings to host the collection,” said Grimes. The visitors who come to view the collection run the gamut of age and personality. Last year, hundreds of school-aged children came through. In total, more than 4,000 enjoyed the display. “You can’t predict who is going to be intrigued and who is going to be bored,” said Grimes. “Kids love the pieces that move.” “I have been through it a dozen or so times,” said Prineville resident Stanley Flynn. “The older ones are my favorite. I have a hard time not touching them. I get a new favorite one every time I go through.” Last year, Grimes incorporated a scavenger hunt that was very popular among the children. It made them stop and really look at the pieces.
“Christmas is all about sharing. If you can’t share, then why have it? If I had the audience who wanted to see it every day, I would be down there every day.”
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CHRISTMAS
In The Pines
“A couple of years ago, a little girl came up to me and said, ‘Do you know you have a naked lady in there?’” said Jay Grimes, laughing. “Sure enough, we had a glass fairy without clothes.” All in all, The Grimes Family Christmas Scene personifies Prineville’s community spirit. The Grimes family donates the display for viewing, the county offers a space at the fairgrounds, and thousands of people enjoy it. Even the kids take part in growing the display. Children such as the young daughter of one of Beth’s friends who saw the scene and immediately donated her Goldilocks figurine she had just received from McDonalds. She said it belonged there. Afterward, Beth started a scene based upon old stories and books. While her husband prefers the glass arrangements, Grimes insists she has no favorites when it comes to the pieces. Instead she compares them to children, each special in their own way. “Christmas is all about sharing,” explained Grimes. “If you can’t share, then why have it? If I had the audience who wanted to see it every day, I would be down there every day.”
MINIATURE CHRISTMAS IN PRINEVILLE
The Grimes Family Christmas Scene opened up for viewing the Friday after Thanksgiving. It will be open each Friday, Saturday and Sunday from 1-9 p.m. through Christmas. Santa Claus will be there Saturday nights. Interested groups can call Beth Grimes at 541-447-5006 to schedule visits. The scene is on display immediately adjacent to the Christmas in the Pines drive-through display at the Crook County Fairgrounds.
Two years ago, Crook County Fairgrounds manager Casey Daly, after seeing The Grimes Family Christmas Scene, remarked to Beth Grimes that the fairgrounds needed a Christmas light display. Grimes’ niece donated the first set of lights, and the Christmas in the Pines display was born. Additional community support and donations helped illuminate the scene and in 2013, its first, more than 4,000 people drove through to view and enjoy it. “The community support shows what the people in Prineville are like,” said Stanley Flynn, chairman of the Christmas in the Pines light display committee. The outside display pairs very well with The Grimes Family Christmas Scene at the fairgrounds. On Saturday evenings, Santa Claus visits, and there is a live nativity scene and a bonfire. Setup for the holiday scene began Nov. 15 and lasted until opening day, the Friday after Thanksgiving, Nov. 28. This year, 10 new animated displays were added thanks to a generous grant from Facebook. The moving items include a dump truck dumping gifts, an igloo with penguins sliding into the water, and a helicopter with rotating rotor blades. Last year, more than 1,700 pounds of food were collected for the local food bank, as well as animal food for the Humane Society of the Ochocos. This year’s goal is to have at least 5,000 people come through and donate a minimum of 2,500 pounds of food. While donations are encouraged, they are not necessary to view the display. The Christmas in the Pines light display is open each Friday, Saturday and Sunday from 1-9 p.m. through Christmas. For more information on how to donate to the display, please call Stanley Flynn at 541-280-8772. — Gregg Morris, for The Bulletin Special Projects
Central Oregon Living | Winter 2014 | 9
PAINTING TRENDS
THE PSYCHOLOGY OF
COLOR
Every room in your house is a candidate for a beautiful and vibrant color. The type of room, its primary purpose, and the mood you wish to create can help determine the appropriate color family. Understanding the psychology of color will help point you in the right direction.
• Renders calmness or serenity • Curbs appetite • Associated with water and peace Blue is calming, but also increases productivity, making it a perfect choice for an office.
home office or a bedroom as it is the most balancing hue on the color spectrum. It is restful yet rejuvenating. Hospitals will use green because it relaxes patients.
Denfeld Miller Paint has you covered when it comes to choosing your next color. With the Color Is…, Historic, and ColorEvolution families of colors, you are sure to be able to find your next color. And, if there’s a specific color that you need to match, Denfeld Miller Paint can help with that as well.
PURPLE • Promotes artistic creativity • Color of royalty • Connotes luxury, wealth, and sophistication • Feminine and romantic Lavender calms the nerves and allows relaxation. It could be a good choice for When it comes to getting the color on a living room. the wall, one of our favorite options is BROWN Acro Pure! Acro Pure is our best environmentally responsible option - It goes • Color of the earth on just like regular paint, has very little • Evokes a sense of strength and YELLOW odor to it, and does a fantastic job of reliability getting the color • Cheerful or warm • Warmth, comfort, and security on the wall. Try • Most likely to strain eyes or cause eye • Can create feelings of sadness and it out on your fatigue isolation GREEN next project and • Makes babies cry more Lawyers and professors may work • Represents good luck, tranquility, and Yellow in kitchens will increase metabbest in a studious environment of deep experience the jealousy. difference. olism, brighten the room, and give you browns and burgundy. • Symbolizes nature energy. Information • Improves reading ability Not all people react to colors the same. provided by • Relieves stress BLUE Norma Tucker The hue and vividness of a color will at Denfeld Miller Green is the most popular color for a • The color most preferred by men affect the reactions. RED • Evokes strong emotions • Encourages appetite • Fosters passion or intensity • Red roses symbolize love Dining room or restaurants are a good choice for reds, as they promote excitement, and enthusiasm. Red is not a good color for study areas. Red is hypothesized to impair performance on achievement tasks.
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Cocoa is not just for the sweet tooth anymore with these tantalizing recipes.
Chocolate & Spice
& EVERYTHING NICE by Annissa Anderson, for The Bulletin Special Projects / photos by Kari Mauser
At world-famous restaurants and in some of Central Oregon’s finest, more and more menus are featuring chocolate dishes that include fragrant and fiery spices. But although the practice of pairing chocolate with hot chilis, cinnamon, black pepper, and other exotic spices may seem like a trend, chocolate and spice have been consumed together for centuries. Chocolate — derived from pods of the cacao tree — was first known to the Olmec culture which flourished in what is now Mexico from 1500 and 400 B.C. They, and the Maya and Aztec cultures that followed, drank chocolate that was mixed with water
and poured from vessel to vessel until it was frothed. Over time, spices such as black pepper, allspice and annatto were added for flavor and color. As access to chocolate spread from the New World to Europe, the French, Spanish, Italians, Swiss, and English began to create their own methods for using chocolate. Adding sugar to drinking chocolate made it more palatable, as did the much later addition of milk. By the end of the 18th century, chocolate was widely being eaten in slab form, as well as in desserts and even main dishes including pastas and soups. Chocolate and spice were, and still are, some-
times used together even in savory dishes. Mexico’s mole poblano — a dark and complex sauce for serving over cooked poultry — combines chocolate with dried chilis, nuts, seeds, flavoring vegetables and spices. “In light of the history of cocoa, it is not surprising to find especially cocoa in Spanish and Italian culinary culture,” said Fabrice Beaudoin, lodge chef at Sunriver Lodge. A number of dishes in Italy use cocoa in pasta and in Spanish-ruled countries it is used in sauces mainly to accompany poultry and game, he said.
Central Oregon Living | Winter 2014 | 11
Pork Spare Ribs with Cocoa Spice Rub
(Serves 4) Cocoa and spices together form a rub for pork ribs which, despite its simplicity, offers a profound depth of flavor. Ancho chili powder, made from dried poblano chiles, can be found in the Mexican spice section of your grocery store, or at a Mexican specialty market.
Ingredients:
2 pounds pork spare ribs, ¼ cup unsweetened cocoa powder 1 tablespoon ancho chili powder, ¼ teaspoon ground clove 1 teaspoon ground ginger, 1 teaspoon ground garlic 1 tablespoon kosher salt, 2 tablespoons olive oil Dried chili flakes, Dried parsley, chopped
Method:
1. Preheat oven to 350°F. Line a sheet pan with tinfoil. 2. In a small bowl, whisk together the cocoa powder, chili powder, clove, ginger, garlic, and salt. Add the olive oil and combine to form a wet rub. 3. Place spare ribs in a large bowl. Pour the rub on top, and with your hands, rub the mixture over the ribs until evenly coated. 4. Lay the ribs on the prepared pan in an even layer. Sprinkle with parsley and chili flakes. Place the pan in the oven and bake for about one hour, or until the meat has developed a deep brown crust and comes easily away from the bone with a fork. Serve immediately.
Powdered cocoa is itself considered a spice, said Beaudoin, which enhances the taste of the dish, gives it body and also helps to thicken sauces. In his native France, Grand Veneur, a classic sauce served with venison, is finished with cocoa to thicken it. Tournedos Rossini, served with Foie Gras and a sauce made with red wine, Xeres vinegar and Piment d’Espelette (a variety of chili pepper cultivated in the French commune of Espelette), also utilizes 70 percent cocoa. The refined palate of today’s seasoned diner requires finesse and subtlety when it comes to chocolate. So while the Aztecs may have enjoyed drinking their xocolatl, meaning bitter water, modern expectations around the “food of the gods” are exponentially higher. To balance the acidity and bitterness of the cocoa, said Beaudoin, you need to add sweetness, spiciness, and floral notes to make chocolate dishes more enjoyable. Part of the current craze around dark chocolate is an increase in the use of spice to flavor it. A best-seller at Tricia’s True Confections at 2nd Street Eats in Bend is the Orange Ancho Cayenne Chocolate Truffle, which – true to its name – is a 65 percent dark chocolate truffle infused with orange, Ancho chili powder and Cayenne pepper. The shop developed a 12 | Central Oregon Living | Winter 2014
new gingerbread truffle — using a blend of ginger, cinnamon, allspice and clove — just in time for the holiday season. “The chocolate that we use, which is grown in Ecuador, has very strong berry and fruit notes,” said Tricia Pollard, owner of Tricia’s True Confections. “When you blend spices with the chocolate it brings out the undertones of the chocolate.” And while innovation is essential to keeping up in the culinary world, standard flavor combinations and tried-and-true methods for melding flavors still win over most food lovers. Choosing classic spice pairings for chocolate, such as cinnamon, vanilla and ginger, works as well today as it did when spices were first traded around the world. “You want to use the same flavor combinations that have been developed by cooks for years,” said Beaudoin, who lists cinnamon and ginger, star anise, cardamom, black pepper and clove among favorites. Once these flavor combinations are chosen, it is important to know how to best infuse or extract the flavor of spices into chocolate preparations. Beaudoin recommends grinding whole spices in a mortar or spice grinder, or heating them slowly in a sauté pan to release their oil content and flavor before adding them into other ingredients.
“I like to ‘bloom’ the spices in my recipes,” said Pollard. “If I am using spice with a liquid, I like to put the spice in that liquid and heat it slowly to extract the flavor slowly.” Using spices and cocoa, or chocolate, in cooking is indeed a fine art, but a worthwhile endeavor.
“When you blend spices with the chocolate it brings out the undertones of the chocolate.”
Aztec Bark
(Makes 12 ounces) Dark chocolate bark gets an Aztec spin with the addition of Mexican spices and pumpkin seeds.
Ingredients:
½ cup hulled unsalted pumpkin seeds ¾ teaspoon ground cinnamon ¾ teaspoon chili pepper, preferably ancho Pinch cayenne pepper Dash sea salt 12 ounces 70% cacao dark chocolate, broken into pieces
Method:
1. Line a baking sheet with aluminum foil. 2. Toast the seeds in heavy-bottomed skillet over medium heat. Cook until seeds hiss and pop, becoming fragrant, about 5 minutes. Combine with cinnamon, chili and cayenne and stir. Sprinkle with salt. Allow to cool. 3. Add half of chocolate to double boiler over medium heat. Melt, stirring occasionally, about 6 minutes. Add remaining chocolate. Stir until melted. Add most of the seeds, reserving a small amount, and stir into chocolate. 4. Pour chocolate onto baking sheet in even layer of about 8x10 inches. Sprinkle with remaining seeds. Place baking sheet in freezer for 5 minutes. Remove, and break bark into pieces.
Mexican Hot Chocolate
(Serves 1) This homemade version of Mexican hot chocolate uses ingredients on hand in most any kitchen.
Ingredients:
2 tablespoons unsweetened cocoa powder 1 tablespoon granulated sugar ¼ teaspoon ground cinnamon Tiny pinch cayenne pepper ¼ teaspoon vanilla extract 12 ounces low-fat milk Cinnamon stick, optional
Method:
1. Whisk cocoa powder, sugar, cinnamon and cayenne together in a small bowl, until blended. 2. Heat vanilla and milk in a small saucepan over medium heat, just until boiling. Whisk cocoa and spice mixture slowly into milk until dissolved. Serve immediately, garnished with cinnamon stick if desired.
Central Oregon Living | Winter 2014 | 13
INDOOR by John Cal, for The Bulletin Special Projects photos by Kevin Prieto
Rock climbing at Bend Rock Gym
14 | Central Oregon Living | Winter 2014
No one’s ready for their first snow. I had seen snow before during a smattering of family vacations throughout my childhood, but when you grow up in Hawaii and decide to go to college in Lincoln, Neb., you simply aren’t prepared for the sheer dissonance that comes with that first flurried day of frozen precipitation. I didn’t have enough long pants, or shoes for that matter, my pre-Nebraska life being more shorts than slacks and more sandals than snow boots. So I spent my first few months of my very first winter running (in my flip-flops) between buildings. “It’s not for everyone,” said Freestar Yost, hotel manager of McMenamins Old St. Francis School on Bond Street in downtown Bend. McMenamins is one of those neighborhood places that every Central Oregonian has run to for a moment of respite in winter. Many know the adjacent restaurant and hotel for their beer, food and even movie venue --and there’s always a nice crowd huddling around the fire pits in the back cigar bar -- but some have yet to experience the property’s heated soaking pool. “The room is beautifully tiled with fountains and an open roof, and the water is heated to 101 degrees,” continued Yost. “It’s a saltwater system so the buoyancy is a fun element, and it’s easier on the skin … The pool is really popular all year long, but the occupancy definitely goes up in the winter, for people escaping the cold or as a quick stop for people coming down from the mountain.” For those who don’t want to just run between buildings but actually want to stay active once they get there, the Bend Rock Gym on Southeast Centennial Court is a great spot for indoor climbing, and The Truck Stop Skatepark on Northeast First Street offers terrain for both novice and advanced skaters. But one of the community’s go-to spots for indoor recreation has always been Cascade Indoor Sports.
EXPLORATIONS
When the weather gets frightful, Central Oregon has plenty of inside activities to entice and entertain.
“Everything we have is winter ready,” said Butch Roberts, owner, toilet cleaner and self-proclaimed “Director of Fun.” “It’s an indoor facility, so it’s a great place to escape the cold.” The property hosts roller derby, lacrosse, volleyball, hockey, soccer, as well as more lighthearted winter fare such as an adult dodgeball league. “Teams sign up together for dodgeball,” continued Roberts. “There’s a summer softball team that plays dodgeball together in the winter, but there are also corporate teams, co-workers, friends. ... People have a lot of fun with it.” Groups of between eight and 12 players sign up together and come up with fanciful team names such as The Dodge Fathers, Dumbledore’s Army, Here for the Beer and The Dodge Mahal. Still, one of the best parts of winter is the excuse to stay indoors and take it easy, to bundle up and drink something warm. The colder months are a great time to wile away an afternoon at the High Desert Museum or the Des Chutes Historical Museum. It’s exhilarating to rush inside from the frigid cold and dig into a bowl of elk chili at Longboard Louie’s or clam chowder at Parrilla Grill. Warm flavors combined with good friends are a sure way to experience Bend from the indoors.
Indoor soccer at Cascade Indoor Sports
Sparrow Bakery in NorthWest Crossing
This winter, Central Oregonians have even more options and locations to go for that winter warmer. Among Central Oregon’s many beloved eateries come two new establishments opened by time-tested old favorites, both opening just last month. An established neighborhood fixture on Bend’s west side, Jackson’s Corner has long been known for pizza, pasta made in house, a wide selection of beer and coffee beverages, and an ever-growing brunch crowd. “We just needed to open something up on the east side, too,” said Palmer Noble, general manager of the restaurant’s new location adjacent to St. Charles Bend. “People love our first location because it felt like part of the neighborhood. Well, we’re still in a neighborhood, this neighborhood, and are looking forward to making people happy one customer at a time.” The menu has a lot of old favorites, but the new facility also has an expanded baking area where new additions such as a revamped pecan pie developed by in-house baker Daniel St. Lawrence, affectionately referred to as the cake boss, can now be made on site. Perhaps one of Central Oregon’s most beloved bakeries has also opened a new location, but unlike Jackson’s Corner who moved from west to east, Sparrow Bakery has expanded from its flagship location on Southeast Scott Street to a second shop located in NorthWest Crossing. “Our first location was always too small,” offered Whitney Keatman, co-owner. “And honestly, it was such a disappointment in the winter when people wanted to hang out. There are only 14 seats max. Just not enough room.” The new bakery features an expansive dining area, ceilings two stories up and custom-made light fixtures. The space is finished with a blend of warm woods and a clean modern color palette. “We splurged on chairs handmade in Europe,”
Dodgeball at Cascade Indoor Sports
continued Keatman. “They were so very comfortable, and we wanted to take every consideration to make a relaxing dining experience. … There are toys for kids to play with, and 20-foot windows for a serious dose of of vitamin D.” Longtime employee Johnny Riordan moved from the Scott Street location to become the general manager at Sparrow Bakery NorthWest. “I love Bend, for all of the Bend reasons,” Riordan said. “There’s just so much to do here, so many awesome places to go, but one thing that I’m finding so awesome about the new space is that I feel like I could be in New York, or Chicago, or any other cosmopolitan big city . . . It’s just so cool to get to experience something like this, like a little urban oasis, a mini vacation, and also be right at home.” Which is what is so great about winter in Bend, when rushing between buildings, just trying to escape the cold, there are so many places to go. And each, in its own way manages to somehow be a new experience and also makes us feel as if we’ve never left the warmth of home. Central Oregon Living | Winter 2014 | 15
Soap
Safari A how-to adventure into the world of organic soaps, soaks and scrubs. by Tara LaVelle, for The Bulletin Special Projects photos by Kevin Prieto
16 | Central Oregon Living | Winter 2014
OPTIONAL INGREDIENTS & THEIR BENEFITS Avocado Very moisturizing. A natural facial treatment, especially for dry skin. Mash some avocado and mix it with a little milk or oatmeal and apply it to the face. Leave on for 10 minutes and rinse. Avocado contains essential fatty acids and other nutrients to help prevent premature wrinkles.
Coconut Bend Soap Company soaps from Oregon Bath & Body in downtown Bend.
Oatmeal
F
or the novice, delving into the “how to” of making your own skincare products can be information overload. It’s sort of like trying to educate yourself on how to make healthy meals at home. There are hundreds of variations and ways to do it. Combine that with the hundreds of online video tutorials and websites that offer step-bystep instructions and ingredients for making soap, and it’s no wonder the “how to” adventure can get a bit overwhelming. Anything handmade, however, makes a great gift during the holidays, and natural skincare products are a unique and useful idea. Dwight Johnson, self proclaimed “soap nerd” and owner of Bend Soap Company, shared some helpful tips for the soap-making beginner. “It’s an art and a science mixed together,” he said. “There are several appeals to making handmade soap. It’s the joy of creating it yourself and knowing that it’s natural with good benefits rather than made with harmful or toxic ingredients.” It was after Johnson’s son Chance developed severe eczema that he began researching alternatives to commercially manufactured soap products. “The skin is the body’s largest organ,” Johnson said. “Everything you put on your skin gets absorbed into the bloodstream. We’re like a human sponge.” Commercially made soaps contain a combination of chemicals and detergents that strip the body of moisture, he said. “They are full of carcinogens and totally toxic.” Sugar and oil based scrubs are fairly easy
Coconut oil contains antimicrobial, antifungal, anti bacterial and antioxidant properties. It is good for acne and kills acne-causing bacteria. In soap, it creates a natural lather. Mild exfoliating agent. Ground oatmeal can be an effective moisturizer. It contains phenols which provide anti-inflammatory properties. Oatmeal acts as a pH buffer which helps restore the natural pH balance of the skin. It also helps soothe itchy skin.
Lavender
and require simple ingredients. The same goes for bath salts and soaks. But when it comes to making bar soap, there are three basic methods: Melt and pour using a pre-made soap base, cold process using lye, water and oil (or lard), and melting glycerin blocks and pouring into a mold. Adding different ingredients can provide a variety of benefits. From goats milk, honey and oatmeal, to the more exotic such as lime oil and avocado, the opportunity for creativity is endless.
Melt and Pour One of the easiest ways to make soap is the “melt and pour” method. It requires purchasing a pre-existing soap base from a local craft store or online, melting it and adding color and fragrance or essential oils of your choice, then pouring the mixture into a mold. Once hardened, the soap can be cut into squares and used right away. One of the benefits of melt and pour is not having to handle lye, a caustic potentially dangerous ingredient used in the “cold process” soap making method. However, if a person wants to make 100 percent, all organic natural soap, they should do some research to find a
Aromatherapy induces calm and relieves anxiety. Lavender essential oil has strong antibacterial and antiseptic properties. Soaps made with lavender essential oil are a healing aid for any type of skin infection including scabies and eczema. Helps with migraines, insomnia, anxiety and depression.
Goat milk Less allergenic. Can reduce skin inflammation and soothe dry damaged skin. Contains natural emollients and triglycerides that act as a natural moisturizer. Helps with eczema, dermatitis, and skin allergies.
Honey Honey soap is great for moisturizing and soothing. Works as an emollient for dry skin as well as absorbs excess oils while retaining moisture. Gentle for sensitive skin.
Lime Lime oil can stimulate and refresh a tired mind and may help with depression. Can be beneficial for poor circulation, oily skin and acne.
Lemongrass oil Helpful for oily skin and useful as a skin toner. Antiseptic, anti-inflammatory and anti-viral. Works as a natural deodorant. Helps with athlete’s foot and perspiration.
Tea tree oil Considered a very effective anti-bacterial, anti-parasitic and anti-septic. Helps with acne, dandruff, fungal infections, insect bites, oily skin and skin rashes. Central Oregon Living | Winter 2014 | 17
completely organic melt and pour product. One excellent online retailer is Organic Creations based out of Gresham. On their website, www.organic-creations.com, are hundreds of soap making products, including an all-natural organic melt and pour base.
Cold Process Making soap from scratch, also called “cold process,” is much more involved. It can be done, but it requires precise math, a few safety precautions and time. In a nutshell, the three basic ingredients are lye (also known as drain cleaner), water and oil (oil can be lard, vegetable oil, olive, palm or coconut just to name a few). In the cold process method, when the lye mixes with the oil, it creates a chemical reaction called saponification. During this process, the lye and oil mixture will heat up. This reaction neutralizes the lye and the lard. After the mixture is poured into the mold, it is left to rest for 24 hours. At that time, the block of soap can be cut into squares. Then it is set aside to cure for 4-6 weeks. The curing time
allows the soap to become hard, and the lye to be completely neutralized. In the end, you have a bar of soap with no trace of lye. One of the main benefits of cold process soap making is having complete control over the ingredients. And depending on the ingredients used, the soap lasts longer than a melt and pour. Johnson is a staunch purest when it comes to soap products. He chooses to use all entirely natural ingredients, even down to the type of oil used in his soaps. “I caution people to stay away from genetically modified stuff,” he said. “For example, 92 percent of soy is GMO, also canola and corn oil.” He recommends using a 50/50 mixture of olive oil and coconut oil when making soap from scratch. Johnson also recommends using the freshest ingredients possible. “It’s a very simple process, but there are little things you will learn as you go. Don’t use old oils, you want stuff you would cook with or eat.” Johnson said he spent six months researching how to make natural soap recipes before he made his first batch. During that time, Johnson also owned a goat farm and after prodding from his friends, decided to try using goat milk in his soap. The downfall to cold process are the safety risks (lye can burn the skin, and the fumes can be harmful), and not all essential and fragrance oils or colorants survive the cold process. Always wear protective gear when using this method.
Glycerin Making glycerin soap is another easy option. Blocks of glycerin base can be purchased from a craft store or online. Since glycerin is translucent, it can easily be colored by adding food coloring. Glycerin can either be melted using the micro-
RECIPES TO TRY COFFEE BODY SCRUB
clove buds, rosemary Or ground herbs: cinnamon, ginger, orange peel or nutmeg
BASIC INGREDIENTS
1. Mix the basic ingredients, try a handful on your hands in the sink or shower and then adjust quantities as you like. Some people like their scrubs more dry and crumbly, others prefer more oil, like a slurry. There’s no real “wrong” way to make a scrub! 2. Add your choice of essential oils, but be advised. Pure plant essential oils are very potent. Add just a few drops at a time, stir and test. Avoid getting
Not for facial use. Recipe provided by Angelina Organic Skincare of Bend 4 cups sea salt ½ cup ground coffee (fresh or spent grounds are fine)* 1 cup organic sunflower or other vegetable oil 1 Tbsp real vanilla extract
OPTIONAL INGREDIENTS A few drops of pure essential oils** such as: peppermint, wintergreen, orange, cardamom, cinnamon, 18 | Central Oregon Living | Winter 2014
pure essential oils on your skin undiluted. They are wonderfully therapeutic, but undiluted, they can be very irritating. *Both fresh and spent coffee grounds contain caffeine and antioxidants, good for both the skin and body. To make your gifts extra special, use your (or your giftee’s) favorite locally roasted blend. **Avoid using “fragrance oils,” which are made of synthetic ingredients. These have been proven to be irritating and drying to the skin.
“The skin is the body’s largest organ. Everything you put on your skin gets absorbed into the bloodstream. We’re like a human sponge.” wave or a double boiler. The trick to glycerin and melt and pour soaps is to keep the heat as low as possible. Too much heat will cause a mush or beaded appearance. After melting small chunks of glycerin, you can add food coloring and fragrance (essential oils) a few drops at a time. Pour into a mold and once set, it can be cut into smaller bars. Store the soap in a sealed plastic bag. For all soap recipes, silicone baking molds work great. You can also use a shallow cardboard box, such as a shoe box, and line it with a plastic trash bag.
Whether it’s bar soap, body scrubs or a soothing bath soak, making your own skincare products can be fun and for the most part, easy. With all the options out there, it’s a great outlet for creativity. “You can draw art or you could buy art,” said Johnson. “People love making soap. And if they don’t care so much about the natural side of it, they love the artistic side of it.”
Scrubs and Soaks
Angelina Organic Skincare in downtown Bend
“People like handmade gifts,” said Angelina Swanson, owner of Angelina Organic Skincare in downtown Bend. Swanson’s products are mainly facial masks, lotions and body scrubs. Swanson shared a simple recipe for a coffee scrub that contains very simple ingredients most people may already have in the kitchen (see recipe). “Sugar scrubs are easy, but coffee is really fun to work with,” she said. The caffeine in the coffee grounds stimulates circulation and is full of antioxidants, Swanson said. Combined with a little bit of salt, the coffee scrub exfoliates dead skin cells and gives a youthful dewy look. Not only does it smell great, it will give you an energizing lift without ingesting caffeine. And don’t worry if it makes a mess in the tub; it rinses away quickly. The coffee scrub recipe can be customized by using flavored coffee such as hazelnut or French vanilla.
SOOTHING BATH SOAK INGREDIENTS 4 cups Epsom salts 1 cup baking soda ½ cup sea salt 2 tablespoon herbs (finely ground) 1. Combine the above in a tub or mixing bowl. Pour into airtight plastic containers or sterilized jars. 2. Shake the jar well before using. 3. If you like fragrance, try a few drops of essential oils or perfumes. Use sparingly since the recipe already contains dried herbs.
4. For pretty colors, mix in a few drops of food coloring then shake the jar really well.
PEPPERMINT MELT AND POUR SOAP
From www.happinessishomemade.net
INGREDIENTS Shea butter soap base Peppermint essential oil Red soap colorant Soap mold (use either individual soap molds or a silicone bread pan)
Bend Soap Company soaps from Oregon Bath & Body in downtown Bend.
1. Cut the soap base into cubes and place them in a glass measuring cup. Microwave in 30-second increments, stirring between, until completely melted. 2. Remove from microwave and add a few drops of peppermint oil (about 6-10 drops depending on the intensity of the fragrance) and mix well. 3. Pour the melted, scented soap into the mold and top with a few drops of red soap colorant. Use a toothpick to swirl the white and red colors together. Cool completely before removing from the mold. 4. If molded in a large mold, cut into desired shapes. NOTE: Just a little more than ½-pound of soap base makes three bars of soap when using individual soap molds. Central Oregon Living | Winter 2014 | 19
LIFT UP YOUR
HOLIDAY SPIRITS by Laura Kessinger, for The Bulletin Special Projects photos by Kevin Prieto
Warm up your taste buds with a glass of these cocktails, mocktails, toddies and martinis. IRISH TODDY
From Stihl Whiskey Bar in Bend 2 ounces Jameson Irish Whiskey 1 tablespoon agave syrup 2 tablespoons fresh whipped cream 2 cloves 2 lemon slices Hot water Cinnamon stick Add lemon slices and cloves to a clear glass mug and muddle until crushed. Add whiskey and agave syrup, top with hot water and stir until well combined. Spoon whipped cream gently on top and garnish with a cinnamon stick.
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rom cocktails to mocktails, martini glasses to mugs, the holidays are a perfect time to experiment with new ideas or ingredients and indulge in liquid luxuries. Even casual gatherings can be made more memorable with attention to details such as glassware and garnishes. But festive doesn’t have to mean expensive when you take the DIY route and create your own infused spirits, drinking vinegars and simple syrups. Whether hot or cold, simple or complex, the abundance of seasonal ingredients means that every kind of drink can be fancy. Winter is toddy time. For inspiration, slip into the cozy Stihl Whiskey Bar. Owner Jason Gartz has created a warm and intimate spot to relax, forget about gift-giving and enjoy one of his many whiskey-driven drinks. But let’s talk toddies: Whether whiskey, bourbon or brandy floats your boat, adding hot water, a little honey and a squeeze of lemon can cure even the worst case of holiday blues. Play around with molasses or maple syrup as a sweetener and up the fancy factor by garnishing with clove-studded mandarin halves or an orange twist and star anise. My new favorite: Stihl’s Irish Toddy with Jameson, cloves muddled with lemon and agave. For unique ingredient ideas, stop into The Dogwood Cocktail Cabin. You will notice immediately the new-to-Bend flavors such as mole bitters, aloe, salted plum and tobacco. But even the most intriguing concoctions created by owner Phoebe Pedersen are approachable and uncomplicated — most including only three main ingredients. Winter-worthy martinis of note include the Portuguese with rum, port and fig and the Rikki Tikki Tavi with tequila, cardamom and orange. Finally, head to 900 Wall Restaurant for examples of how to harness both trend and tradition. Classics such as an Old Fashioned and Manhattan may have updated ingredients, but remain true to form. And the addition of trendy drinking vinegars to their arsenal has inspired drinks such as the Hoser with Crown Royal, tamarind drinking vinegar and ginger beer. Called shrubs or switchels when mixed, sweet and tangy drinking vinegars have been used for centuries and
“APPLEVIT” MARTINI
From The Dogwood Cocktail Cabin in Bend 3 ounce Aviation gin ¾ ounce Aquavit (Scandanavian caraway liqueur) 1oz Fresh-Pressed Apple Cider ½ ounce Lemon-Lime Juice ½ ounce Honey Simple Syrup Pour all ingredients into an iced cocktail shaker. Shake vigorously and strain into a martini glass. Garnish with an apple peel “twist” speared with a toothpick.
have enjoyed quite a resurgence in recent years both in cocktails and non-alcoholic spritzers. Copy the The Dogwood’s Native Shrub with Aviation gin and marionberry drinking vinegar, or DIY and make your own shrub syrup for a signature drink. Just simmer fruit puree with sugar, add apple cider vinegar, cool and strain. Try currants, cherries, pomegranates or blackberries for bold color and flavor. Creating your own infused spirit or simple syrup is another way to bring holiday flavors to the festivities. Both are incredibly easy to make and give a sense of pride well beyond the effort level. For simple syrup, just heat equal parts sugar and water over low heat, add citrus zest, herbs or flavorings, then cool and strain. Try Meyer lemon peels, cinnamon bark or hibiscus. For infusions, start with a neutral spirit such as vodka. Drop in a few habaneros, a handful of dried cranberries, a peeled apple, or ginger. The options are endless and most flavors need just a few days to a week to develop before straining and bottling. Tasting and testing is the only way to know. As you experiment with mixing different spirit and syrup combinations, just remember that sweet, spicy, tangy or tart — balance is the most important ingredient in any cocktail. Whether entertaining a couple or a crowd, even if you stick with what you know, step it up a notch! Try white instead of dark hot chocolate. Keep mulled wine or cider on the stove for self-service and a holiday scent. Sticking with whis-
key? Try a rye. A gin and tonic type? Buy a pair of contrasting gins and seek out a new boutique tonic water. Create a lineup of complementary liquors, mixers and garnishes and set up a DIY cocktail station — also a clever way of getting out of playing bartender. When it comes time for dessert, don’t forget that you can drink it. A cache of cordials is always fun to play with, but don’t forget about ice wine and port. Both pair well with cheese or sweets. A good rule of thumb is to make sure the wine is sweeter than the dessert. For hot drinks, go the extra mile and make your own marshmallows. The pillowy blocks melt slowly into a sweet frothiness that sneaks in with each sip. As easy as rice crispy treats — but with much more enviable results — DIY recipes are numerous and varied but most include unflavored gelatin, sugar, cornstarch and powdered sugar. And like whipped cream, marshmallows are a blank slate begging for flavor. Try adding Kahlua or green Creme de Menthe, lavender and lemon zest or crushed cardamom. And don’t forget about freshly grated nutmeg. The dried and dusty powder is not a suitable substitute! Freezing a little fun into your drinks is another great way to garnish. Copy The Stihl and freeze ginger beer into giant cubes for bourbon or make “smoke” cubes like The Dogwood does. Coffee cubes add a double dose of cool to white Russians. Or fill ice cube trays with ribbons of basil, long lemon twists, whole mint leaves or cherries before topping
with water. Just be sure to use distilled water for clear cubes that don’t cloud or shatter. After you’ve mixed up a masterpiece, frame it! Glassware is as important as what goes in it. After all, a dry martini without a martini glass is just … well, vodka. Think of a salted rim and how it hints at citrus, the scent of cognac or hot buttered rum from the mouth of a snifter or the sight of bubbles dancing up the sides of a champagne flute. Glassware — above all else — should engage your senses. So go ahead, cuddle up with a cocktail or quench your thirst with a mocktail. Get bromantic with bourbon or touchy-feely with tequila. The holidays are the perfect time to indulge the senses and celebrate the season by drinking outside the box.
Central Oregon Living | Winter 2014 | 21
Seek Out the Central Oregon is one of those “too many carrots, not enough time” great places to live or visit. Year round recreational pursuits such as mountain biking, hiking, golfing and fly fishing, flavored with more than 300 days of sunshine, offer endless opportunities to get outside. And when the weather turns wintry, the locals don’t drop these activities completely, but add others to the list. “Central Oregon offers nearly as many options for winter recreation as summer recreation, and we are privileged to be an outdoor enthusiast’s paradise year round,” said Alana Hughson, CEO of Central Oregon Visitors Association. Skiing and snowboarding at Mt. Bachelor, snowshoeing, snowmobiling, sledding, Nordic skiing and ice skating might be some winter activities that first come to mind, but there are other unique activities that will help get you outdoors and having fun. So where to start? I’m a snowshoer, Nordic skier and occasional tele-skier at Mt. Bachelor, and last year I started up with snowshoe running. But there’s one outing I really enjoy and that’s snowshoeing at night, either illuminated by a full moon or beneath a night sky so crystal clear that the stars dazzle the eyes. Swampy Sno-Park’s snowshoe trails have reflective snowshoer icons that mark the trail, making it easy to follow at night.
OUTDOORS
Wanderlust Tours offers a Moonlight & Starlight snowshoe tour (dependsing upon the phase of the moon). “We ask folks to channel John Wayne walking into a saloon,” said James Jaggard, general manager of Wanderlust Tours. The image helps new ‘shoers pick up how to snowshoe, while experienced naturalists tell tales of the star-studded constellations or identify night sounds of owls or other wildlife. Another Cascades outing that is on my Santa wish list is the hut-to-hut traverse thanks to Three Sisters Backcountry Inc. The 22-mile hut-to-hut Nordic traverse goes from Dutchman Flat to the Upper Three Creek Sno-Park, and mostly follows the summer horse riding Metolius-Windigo trail. “The idea with the hut traverse is that skiers can carry a light pack,” said co-owner Shane Fox, “and explore the terrain that ranges from intermediate to advanced along the traverse.” Hauled into the backcountry this fall, these new huts come stocked with a food pantry, sleeping bags, full kitchens and local beers. Skiers just need to bring a pack with extra clothing, sleeping bag liner and some fresh food to supplement it all. A unique winter activity that is gaining in popularity is fat-tire winter biking. Thanks to the Iditabike — the bike racer’s version of the Alaskan sled dog race,
the Iditarod — fat tires have expanded cycling to yearround. Designed for travel on snow, sand or soft roads, the bikes’ wide-width tires and rugged frames open up opportunities to cycle snowy trails. “When the snow biking is good, generally the skiing isn’t good,” said David Marchi, owner of Crow’s Feet Commons. Though I’m not much of a cyclist, I can appreciate the light-weight frames and rugged suspension that allow bikers to ride where snow angels tread. Instead of pedal power, I’d rather harness the energy of dogs to take me down a snowy trail. After watching the Atta Boy 300 sled dog races at Wanoga Sno-Park one winter, I decided to take a sled dog ride at Mt. Bachelor’s Sunrise Lodge. Owned and operated by Jerry Scdoris and his daughter, Rachel, a 2009 Iditarod finisher, they and their team of mushers run the Oregon Trail of Dreams at the ski area. You don’t need directions from the lodge to find the staging area. Just follow the sounds of exuberant dogs yipping and barking. With a “Let’s Go!” command, the dogs settle down to a steady pace and the sled shushes over the snow. The dogs are highly
“A lot of these activities are those bucket list or once-in-a-lifetime
experiences that folks can’t get in a lot of other places.”
22 | Central Oregon Living | Winter 2014
by Damian Fagan, for The Bulletin Special Projects photo by Kevin Prieto trained athletes, which the Scdorises treat like family. And if you’re looking for a few good stories, spend a few minutes chatting with Jerry Scdoris about the dogs, racing and the Iditarod. After the excitement of dashing through the snow on a sled pulled by dogs, a horse-drawn carriage ride through the Old Mill District is a nice compliment. There is something very romantic and soothing about the rhythmic jingle of sleigh bells and the clipclop of hooves on pavement. Straight out of a Courier and Ives lithograph from the 1800s, these rides offered by Cowboy Carriage are a fun way to get into the Christmas spirit. And speaking of carrots, don’t forget a “tip” for Kurt and Roman, the hardest working percheron horses in the business. “There is a growing trend for people wanting to give experiences as holiday gifts,” said Tawna Fenske, Communications & PR Manager for Visit Bend. “A lot of these activities are those bucket list or once-in-a-lifetime experiences that folks can’t get in a lot of other places.” Too many carrots, perhaps, but that is what Central Oregon is all about.
Central Oregon Living | Winter 2014 | 23
GARDEN CALENDAR
by Amy Jo Detweiler / Special to The Bulletin
DECEMBER ✼ If you are trying to overwinter your zonal geraniums, you can cut them back by two thirds leaving about one third of the plant intact. Then bring indoors to a garage or cooler room with a window for light and minimally water through the winter months to keep the roots from drying out. Around February or March you can begin to increase the watering and then add some fertilizer to get the plant going. Eventually place outside once warmer weather arrives. ✼ Want to brighten up your home with some color? Force bulbs indoors during the winter months. The most commonly forced bulbs include crocus, hyacinths, paper whites, amaryllis, tulips, daffodils, miniature iris, and scilla. ✼ Browse seed catalogs, nurseries, and the internet for seeds. Consider planting new and heirloom vegetables in the garden this spring. ✼ Make sure your landscape plants, especially your new ones, do not dry out or desiccate this winter. If we have lots of snow, then you can enjoy the view from inside your cozy home. However if we have a break in the weather with a dry spell (3-6 weeks), where the sun is out, no snow has fallen and the ground is warmed up; you will need to drag out the garden hose and give all of your plants a deep soak. This will prevent your plants from drying out through the winter months. If we have a long, dry, sunny winter, you will want to water every 6-8 weeks. ✼ Clean, oil, and sharpen garden tools. You can clean your tools with a bleach solution, 1 tablespoon bleach per gallon of water. Rinse thoroughly with water and dry immediately to prevent corrosion. You can also use rubbing alcohol to disinfect tools. ✼ If you are selecting a live Christmas tree for the holidays, be sure and follow these tips: ✒ Live trees can be kept inside for 3-5 days without breaking dormancy. ✒ A tree goes dormant once a year; if dormancy is broken, the tree will likely not survive the freezing temperatures of winter, once placed outside.
24 | Central Oregon Living | Winter 2014
✒ It’s best to plant your live tree as soon as possible, so you may want to dig the hole before the ground freezes and cover it until you are ready to plant. Better yet, dig a hole the size of the pot on the east or north side of your home, and then sink the pot into the ground to protect and insulate the roots. In the spring, you can take the tree out of the pot and permanently plant the tree in the landscape.
for rot or fungus and discards any showing signs of rot.
✼ Make holiday decorations from trees, shrubs and ornamental berries from the landscape.
✼ The national gardening craze has a lot of seed sources selling out earlier than ever. It is a good idea to order seeds early this year. Purchase/ order annual and vegetable garden seeds with 65-80 days to maturity, these are best for Central Oregon. Remember to add 14 days to the maturity date on the packet to approximate how long it will take for that plant to mature here in Central Oregon. Plants either slow down or stop growing at night due to our low evening temperatures.
✼ Browse our local garden publications specific to Central Oregon at: http://extension.oregonstate.edu/deschutes/horticulture/garden-publications
✼ If we have heavy snowstorms, you can tie limbs of your columnar evergreens (i.e. upright juniper, arborvitae) to prevent breakage from ice or snow.
JANUARY/FEBRUARY ✼ Gently spray your houseplants with tepid water to remove the dust from the leaves or take a damp cloth and wipe down larger leaves removing all dust. ✼ Monitor houseplants for adequate water, fertilizer and humidity. These requirements are generally less during the winter months. ✼ Check stored vegetables, fruits, or flower bulbs
✼ Order spring planted bulbs, corms, and roots such as alliums, dahlias, gladiolus, lilies and autumn crocus. ✼ Avoid walking on the lawn if it is frozen solid to prevent damaging the turf. ✼ Make a cold frame or hotbed to start early vegetables or flowers. ✼ Design your vegetable garden with consideration for spacing, trellising and time of year for what crops. Grow cold crops early and late and sun loving plants during the hotter months.
GIVE THE GIFT OF
OSU MASTER GARDENER CLASSES
September 16, 2014 - December 16, 2014
Sign up a loved one to become an OSU Master Gardener volunteer. Classes are offered on Saturdays at the OSU Cascades Hall in Bend. The class of 2015 applications are available by calling 541-548-6088 or go to our website at: http://extension.oregonstate.edu/deschutes/ Not available to become a volunteer but want to take the classes? Not available on Saturdays but want to become an OSU Master Gardener. We offer online training, short courses or “classes only” training by going to the website at: http://pne.oregonstate.edu/catalog/master-gardener-online. For more information call the OSU Extension office at 541-548-6088.
HIGH DESERT GARDENING NEWSLETTER Be sure and sign up for a new year of High Desert Gardening for a color newsletter with local tips and articles on Central Oregon’s landscapes and gardening. It is available electronically or in hard copy. To check out a sample of our newsletter on line, visit http:// extension.oregonstate.edu/deschutes/ high-desert-gardening-newsletter. Or call 541-548-6088 for more information.
ASK AN EXPERT Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening. Got to the Ask An Expert website: http://extension.oregonstate.edu/extension-ask-an-expert
Amy Jo Detweiler has been working as OSU Extension Horticulture Faculty in Central Oregon for 12 years. She provides education in home horticulture, commercial horticulture, and provides annual training for the local OSU Master Gardener™ Program.
Custom Draperies ∙ Shutters Shades ∙ Blinds ∙ and more!
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iiNW Interior Ideas Northwest We are a full service design center, serving Central Oregon for over 20 years. Visit our new location in the heart of Redmond! 716 SW 11th St. · Redmond 541.923.4732
Central Oregon Living | Winter 2014 | 25
GIFTS FOR THE
home &
by Althea Borck, photos by Kari Mauser, The Bulletin Special Projects
This Christmas, spruce up the house and home with these FUN IDEAS.
Garden Art
A garden doesn’t have to be all organic, and these metal decorations are proof that even the inorganic has a place among the flowers and vegetables. Try a colorful metal rooster and dog, a decorative birdhouse or a metal “Garden” sign as gifts this season. Prices vary. $65-$98. Landsystems Nursery in Bend
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Tapered Beeswax Candles
Made of pure beeswax by Big Dipper WaxWorks, these handcrafted candles are sure to light up any home for the holidays. The candles are locally sourced and environmentally friendly, and come in several colors. $9.50 for pair. $48 for six pair. The Soap Box in Redmond
Sloggers
The gardener in your life will love stepping into these fun, comfortable and durable garden shoes that come in various styles and colors. The Slogger brand is popular both as a gardening shoe and rain boot. In other words, toes will stay warm and dry while tromping around in the soil! Short boot: $34.95
Ankle boot: $35.95 Tall boot: $36.95 Moonfire & Sun Garden Center in Bend
For the Kids
‘Twas the night before Christmas, and all through the garden, creatures were stirring! Grab one of these beautiful photographic books for the littlest gardener in your life, and don’t forget to round out the gift with a cuddly elf! Elves $14.95 each. Books $19.95 each. Landsystems Nursery in Bend
Snowmen Art
Snowmen need not be made of snow! These hand-crafted characters are a cheerful little gift for anyone. Buy just one or get a pair and share the happiness! $12.95 each. In the Garden in Redmond
Puzzling Puzzles
Settle in on a cold, wintry evening with these great family puzzles. From kid-friendly fun to a 1,000-piece challenge, these gifts entertain the mind as well as the hands. Prices vary. $7-$20. Paulina Springs Books in Redmond
Central Oregon Living | Winter 2014 | 27
Germination Station
Help your gardening friend get a jump start on the growing season with the Heated Germination Station from HydroFarms. The Germination Station provides gentle warmth to the planting bed and controls humidity under the dome. $34.95 Landsystems Nursery in Bend
For the Birds
Oh what fun it is to see birds nibbling happily on a seed sculpture! At Wild Birds Unlimited in Bend, these characters will add that special touch of amusing creativitiy to your garden. Seed sculptures come in a variety of characters and are completely edible. Feeder and seed sculpture sold separately. Penguin & Snowman Seed Sculpture: $18.99 Seed Cylinder Feeder: $29.99 Wild Birds Unlimited in Bend
Log Pillows
Rest your weary head on a log — pillow, that is. These unique pillows are perfect for the all-season porch or your favorite easy chair. Pick this gift out for the outdoorsy relative or friend. Pillows come in two distinct varieties: pine and ash. $16.95 each. Paulina Springs Books in Redmond
Gardening Tools
Trowels and rakes don’t have to be dull when you have Bloom Tools’ colorful options! Mix and match these items for a bit of fun while out digging in the dirt. Or try the packaged toolset, which includes a spray nozzle for precision watering, a gardening tool belt, trowel and clippers. $14.95 each. Toolset package $24.95. Landsystems Nursery in Bend 28 | Central Oregon Living | Winter 2014
expert
advice Giving the Gift of Joy in Central Oregon Life’s harsh in the High Desert as the temperatures turn bitter cold and the snow falls like a wave of white. Most of us still have a roof over our heads, but there are too many parents and kids struggling to find a warm and affordable place to live. Nonprofits such as First Story and Building Partners for Affordable Housing help bring affordable housing to the community. This year they have partnered with Building Solutions, Henry, NorthWest Crossing and Harcourt the Garner Group to sponsor our first Holiday Chefs on Tour. The event will help raise funds and toys for the Marine Corps Toys for Tots Foundation. On Sunday, Dec. 7, the Central Oregon Builders Association is hosting an encore edition of our summer Chefs
on Tour. Attendees can visit some of Central Oregon’s new homes and homebuilders on both the west and east sides of Bend, while tasting food and drink from great local chefs. Monetary and toy donations will be accepted for the Toys for Tots program. Toys for Tots needs your help to make sure they can deliver more than 9,000 toys to more than 5,000 kids in Central Oregon. They are short this year and need the community to come through for the underprivileged children in the area.
Because of my work, I see much of the giving that goes unrecognized but still blesses our community. Some of the businesses in the community have already donated more than $3 million to more than 100 local nonprofits throughout Central Oregon. I know that figure is on the low side so I’m confident it’s way more than that. Whether it was veterans, children’s charities, the homeless, affordable housing, the environment, schools, parks, churches or many other causes, local businesses and their employees have never stopped giving. Some even gave when it seemed like there was nothing left to give. At COBA, our members believe in building our future in Central Oregon by serving and supporting local nonprofits. Our members would like to thank the volunteers and staff of all
our nonprofits for all the work they accomplish making our community a better place to live every day. Thanks again to those involved for helping to change so many lives this year. If you want to be involved in any of these nonprofits and need help connecting, please feel free to give me a call or send an email, and I’d be happy to introduce you to the difference makers. My email is timk@coba.org, and my phone is 541-389-1058. For last minute ticket availability for the Holiday Chefs on Tour, please email info@coba.org or sherit@coba. org or call 541-389-1058. To donate directly to Toys for Tots, please go to www.bend-or.toysfortots.org. Tim Knopp is the executive vice president of the Central Oregon Builders Association.
Central Oregon Living | Winter 2014 | 29
expert
advice What Agents Wish You Knew Despite Thanksgiving being over and done, there really is no reason to stop being thankful. For instance, I am super thankful my crystal ball is no longer cracked and sitting in a pile of broken glass on my floor! It’s back to ready-aimfire, and I want to share with you three issues that are occurring more and more in our recovering market.
1.
I will save money on the transaction if I work directly with the listing agent. Per the listing contract the Realtor fee is an agreement between the seller and the listing broker. If you work directly with the listing agent, the seller is obligated to pay the agreedupon fee to the listing office unless there is another agreement in place and in writing. If you believe working directly with the listing agent is an automatic savings to you as the buyer, please ask your agent what their office policy is regarding that issue and how much the “discount” is. I will take this to the next level. Who says you will receive this difference in price? Are you writing that into your sales contract? If you expect a discount on the price via someone taking a hit on the fee, you must also expect [potentially] compromised representation. It’s that simple. Say you are purchasing a $700,000 home and you want to work with the listing agent to save a nickel (that’s my own personal terminology). You best review the Agency Disclosure Pamphlet to fully understand YOUR obligation as well as the broker’s obligation. Once you have that conversation and agree in writing, if the agent is discounting their fee at closing, are you seeing the savings? For example, at $700,000 the difference in the brokerage fee from 6 percent to 5 percent is $7,000. Are you getting the home for $7,000 less? Or just what “your agent would have gotten,” which could be half of that amount? Is that worth it? A skilled and talented buyer’s agent is worth their weight in gold. A listing agent in today’s market is worth their weight
in gold. Find a better agent if they cannot negotiate and support their fee. Done. Wait, one more thing: If you as a buyer want to hire an attorney to represent you with your purchase, you are entirely within your right to do so. However, the seller is not obligated to discount the fee they have agreed to pay to the listing broker because you are not utilizing a real estate agent to represent you as the buyer. Also, you’re negotiating a purchase with an attorney who is not familiar with market values, has limited access to real estate forms and cannot even get you into the home. They will bill you for their time, but what are they billing you for? How do you know you got a good price? Does your attorney hire a third-party agent to do a market analysis so they can recommend a value, and pass that fee on to you, when a buyer’s agent would do the SAME thing without costing you anything?
Communication is key in this business — it always has been and it always will. In Oregon, the seller pays the real estate fee, and the cooperating fee paid to the other broker is spelled out in the listing contract. This does not imply that a buyer’s agent is “sleeping with the enemy” even though the buyer’s agent fee usually falls on the seller’s closing statement. A seller is simply NOT obligated to reduce their fee if you work directly with their agent nor if you choose to hire an
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attorney to represent you. Whew! That took up a lot of space in this article!
2.
Home inspections. Home and/ or property inspections are really important whether a home is older or new construction. The main point I want to stress here is that I am seeing more and more bloviating on inspection reports. While it certainly is a fine-line for an inspector to report on the facts, when an inspector says: “the crawlspace shows serious signs of water penetration and I highly recommend a lot of work be done in the basement, and this is NOT fun work, not fun at all.” (Yes, this is a direct quote from an inspection this year.) The report went on to say all the things the inspector felt should be done and made it sound as if the property was a complete wasteland. The buyer’s ran like chickens being chased by a fox! Home inspectors: Please report the condition of the home, not your opinion of what is fun or dirty work, or how much something may cost if you do not have the bid in hand. My seller’s hired a licensed contractor to come in and remedy it, and it was done in four hours for a few hundred dollars. Please do not make your job, nor mine, more difficult than it needs to be.
3.
Serious (and smart) buyers are “pre-approved.” This goes without saying in any market. However, lenders today are telling me more and more buyers think they are qualified and then it’s a week to close/pack/move, and they cannot get financing. Someone dropped the ball. Being pre-approved means they’ve already applied for the loan, the bank has verified their financial information and (if the numbers remain the same until closing) it promises to loan a specific amount at a specific interest rate. Still, after an offer, us experienced agents will call the lender and verify that the prospective buyer is preapproved for the necessary amount. At the same
time, that agent will verify that the lender would have no problem closing in the expected time period — usually 30 to 45 days. If your agent is not verifying qualifications of the buyer directly with their lender and finding out the information above before you take your home off the market during escrow, your agent simply is not asking enough questions. Ronald Reagan summed it up nicely: “Trust, but verify.” He may or may not have been the originator of that quote, but I don’t really care. I make it a policy to contact the lender prior to serious negotiations so that my client knows as much as possible before diving in to the emotional bath of uncertainty during escrow. Anything can happen in real estate and sometimes, I, personally, take it very hard when something takes a sudden turn. Do your best so that others can succeed. Agents: Utilize your success to assist your clients to the best of your ability. Clients: Be open and clear with your agent so they can help you. Communication is key in this business — it always has been and it always will. See you on the mountain! Or the skate parks, or the Old Mill, or the trails, or wherever we meet. No matter where — let’s keep it simple! Cindy King is a principal broker with Hasson Company Realtors
Central Oregon Living HOLIDAY EVENT CALENDAR
HIGHLIGHTS OF THE UPCOMING WEEKS IN HIGH DESERT MUSIC, ART, FOOD AND FUN.
THEATER “The Hobbit” Dec. 6-14: A production of the classic J.R.R. Tolkien book by Bend Expiremental Art Theatre; $15, $10 for students 18 and younger; 7 p.m. Fridays, 3 and 7 p.m. Saturdays, 3 p.m. Sundays; 2nd Street Theater, 220 NE Lafayette Ave., Bend;www.2ndstreettheater.com or 541312-9626.
“The Nutcracker” Dec. 6-7: The Central Oregon School of Ballet performs the classic holiday ballet; $18 in advance, $8 in advance for children ages 12 and younger, $22 at the door, $10 at the door for children age 12 and younger; 7 p.m. Saturday, 3 p.m. Sunday; Bend High School, 230 NE Sixth St.; www. centraloregonschoolofballet.com or 541-2136896.
“Humbug” Dec. 6-20: A modern-day twist on the Christmas classic “A Christmas Carol” about Wall Street executive Eleanor Scrooge; $20, $16 for seniors, $13 for students; 7:30 p.m. Thursdasys, Fridays and Saturdays, 2 p.m. Sundays; Cascades Theatre, 148 NW Greenwood Ave., Bend; www.cascadestheatrical.org or 541-3890803.
ONGOING CARRIAGE RIDES IN THE OLD MILL DISTRICT: Ride in the Cowboy Carriage, located between Ben & Jerry’s and Francesca’s; proceeds benefit the KIDS Center; weather dependent; donations accepted; 2-5 p.m. weekends through December; Ben & Jerry’s, 680 S.W. Powerhouse Drive, Bend; 541-312-0131. SANTALAND AT THE OLD MILL DISTRICT: Take a photo with Santa, children’s activities, Tree of Joy and more; free admission, additional cost for takehome photos, $5 donation for children’s activities; 11 a.m.-5 p.m. Fridays through Sundays; SantaLand, 330 S.W. Powerhouse
Drive, Bend; 541-312-0131. CHRISTMAS TREE LANE: Visit Santa and shop for a Christmas tree, with complimentary face painting, hay rides, pony rides, petting zoo and more; free admission; 11 a.m.-3 p.m. Dec. 13, 14, 20; DD Ranch, 3836 NE Smith Rock Way, Terrebonne; www.ddranch.net, info@ddranch.net or 541-548-1432.
DECEMBER Saturday, Dec. 6 JINGLE BELL RUN/WALK FOR ARTHRITIS: Runners and walkers don holiday costumes for a 5K run and walk, a one-mile walk and a kid’s fun run; proceeds benefit the Arthritis Foundation; $25 in advance, $15 children in advance; registration requested; 10 a.m.-1 p.m.; downtown Bend; www.bendjinglebellrun. org, klowry@arthritis.org or 503-245-5695. BEND CHRISTMAS PARADE: Theme is “Look What’s Under the Christmas Tree!”; free; noon; downtown Bend; 541-3883879. AUTHOR PRESENTATION: Molly Gloss will present “Falling From Horses”; free, reservations requested; 5-6:30 p.m.; Sunriver Books & Music, 57100 Beaver Drive; http://www.sunriverbooks. com/event/molly-gloss-falling-horses, sunriverbooks@sunriverbooks.com or 541-593-2525. LA PINE HOLIDAY LIGHTS PARADE: The parade takes place on Huntington Road and ends at the La Pine Community Center with an awards ceremony; free; 6 p.m.; downtown La Pine; 541-536-9771. “HOLIDAY MAGIC”: Central Oregon Community College’s Cascade Chorale and Orchestra performs with the Bend Children’s Choir to benefit Education for Chinese Orphans (EChO); $16; 7 p.m.; Tower Theatre, 835 NW Wall St., Bend; www.towertheatre.org or 541-317-0700. CHRISTMAS IN HARMONY: An a cappella Christmas show featuring barbershop choruses, Sweet Adelines
chorus, the High Desert Harmoneers and Finnazz Quartet; $15; 7 p.m.; Community Presbyterian Church, 529 NW 19th Street, Redmond; www.showcasechorus.org or 541-447-4756. “THE SANTALAND DIARIES”: A performance of the one-man one-act play based on a David Sedaris essay; $10; 7:30 p.m.; Volcanic Theatre Pub, 70 SW Century Drive, Bend;www.volcanictheatrepub.com or 541-323-1881.
Sunday, Dec. 7 CASCADE HORIZON BAND WINTER CONCERT: The band plays marches, show tunes, holiday melodies and an Irish piece; free, donations accepted; 2 p.m.; Mountain View High School, 2755 NE 27th St., Bend; www.cascadehorizonband.org or 541-8153767. “HOLIDAY MAGIC”: Central Oregon Community College’s Cascade Chorale and Orchestra performs with the Bend Children’s Choir to benefit Education for Chinese Orphans (EChO); $16; 3 p.m.; Tower Theatre, 835 NW Wall St., Bend; www.towertheatre.org or 541-317-0700.
Thursday, Dec. 11 CASCADE HORIZON BAND HOLIDAY CONCERT: The band plays holiday melodies; free, donations accepted; 1:30 p.m.; Bend Senior Center, 1600 SE Reed Market Road;www.cascadehorizonband. org or 541-815-3767.
Saturday, Dec. 13 THE BELLS: A holiday performance by the hand-bells group from Sunriver; 11 a.m.; Sunriver Area Public Library, 56855 Venture Lane; www.deschuteslibrary.org/ sunriver/, tinad@deschuteslibrary.orgor 541-312-1034. CENTRAL OREGON SHOWCASE CHORUS: A holiday performance; 2 p.m.; Redmond Public Library, 827 SW Deschutes Ave.; www.deschuteslibrary.org/redmond, lizg@ deschuteslibrary.org or 541-312-1032. SILVERADO: A holiday performance by the all-female barbershop quartet; 2 p.m.;
La Pine Public Library, 16425 First St.; www.deschuteslibrary.org/lapine/, tinad@ deschuteslibrary.org or 541-312-1034. AUTHOR PRESENTATION: Phillip Margolin will speak on his book “Woman With A Gun”; free, registration requested; 5:30-7 p.m.; Sunriver Homeowners Aquatic & Recreation Center, 57250 Overlook Road; 541-593-2525.
Tuesday, Dec. 16 “ROYAL BALLET, ALICE’S ADVENTURES IN WONDERLAND”: A screening of Christopher Wheeldon’s ballet performed at the Royal Opera House based on Lewis Carroll’s book; $18, $12 for seniors and children; 7 p.m.; Regal Old Mill Stadium 16 & IMAX, 680 SW Powerhouse Drive, Bend; www.fathomevents.com or 541-312-2901.
Friday, Dec. 19 HIGH DESERT CHAMBER MUSIC GALA: Featuring a performance by the Spotlight Chamber Players, dinner and a silent auction; proceeds benefit High Desert Chamber Music programs; $85, reservations requested; 6 p.m.; The Oxford Hotel, 10 NW Minnesota Ave., Bend; www.highdesertchambermusic. com or 541-306-3988.
Friday, Dec. 26 JAZZ AT THE OXFORD: Featuring Oregon Piano Summit II; $39 plus fees; 8 p.m.; The Oxford Hotel, 10 NW Minnesota Ave., Bend; www.jazzattheoxford.com or 541382-8436.
Saturday, Dec. 27 JAZZ AT THE OXFORD: Featuring Oregon Piano Summit II; $39 plus fees; 5 and 8:15 p.m.; The Oxford Hotel, 10 NW Minnesota Ave., Bend; www.jazzattheoxford.com or 541-382-8436.
Sunday, Dec. 28 JAZZ AT THE OXFORD: Featuring Mel Brown’s B-3 Organ Group; $39 plus fees; 4 and 7 p.m.; The Oxford Hotel, 10 NW Minnesota Ave., Bend; www.jazzattheoxford. com or 541-382-8436. Central Oregon Living | Winter 2014 | 31
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