March 2012
Free! Take Me Home
Wine Pairings
The
Edition
E s s e n t i a l
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E n l i g h t e n i n g
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E n t e r t a i n i n g
w w w. wo m e n s l i f e s t y l e k a z o o . c o m
Irish in America
Norma Dacoba
March 2012 Table of Contents
The People Who Make It Happen... Publisher: Darlene Clifford dclifford@womenslifestylekazoo.com
FOOD
Editor:
Don’t Fear the Lobster.......................12
Erica Shier
The Tah Mahal of Pizzas ....................13
Contributing Writers:
Secrets from the Kitchen ...................16
Sandy Derby Kelly Duggan Emily L. Magyar Heidi McCrary Jeff Murphy Judy Pearson
The Basics of Wine and Food Pairing ..................................24 Celebrating St. Patrick’s Day .............26 9 Eco-Friendly Cooking Ideas ..........35
Sales: Sales Manager Ruth Ann Dibert radibert@womenslifestylekazoo.com
Sales Representatives: Brenda Murphy Maria Pavletic
Layout & Design:
KITCHEN KNOW-HOW
jr4 designs JR Harper
Colors for Your Kitchen ...................................6
Photography:
Thinking Outside the Kitchen ....................... 11
K. Redmond Photography www.facebook.com/kredmondphotography
Stocking the Home Bar .................................30
Office Manager:
8 Entertaining Ideas In Kitchen Design .........30
Patty Clifford
BEAUTY & STYLE
Contact Us By Phone: 269-350-5227
Your Style: Evening Inspirations ......................9
Sales Info: 269-271-1032
Michigan Made Beauty .................................14
By Mail: LOOK WHO’S TALKING
Greater Kalamazoo Women’s LifeStyle, P. O. Box 2284, Portage, MI 49081-2284
Norma Dacoba ..............................................28
By Email: info@womenslifestylekazoo.com
BROADEN YOUR HORIZONS
Website: www.womenslifestylekazoo.com
IMHO – Cleopatra of the Sky ......................... 5 Readers Lounge ............................................35
BUSINESS & FINANCE Keeping Important Documents .....................18 Confessions of an Advertising Goddess .......29 Tips for Savvy Professional Dining................32 Networking with the Kalamazoo Network .....34 COMMUNITY NEWS & HAPPENINGS Women’s LifeStyle EXPO...............................19
Coming In April - Au Natural
Calendar ........................................................35 March 2012
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From the Publisher March Madness is upon us and we are so happy to rush out and meet her! March 20th is the first day of spring and with the mild winter we’ve enjoyed, it may be here well before that. And for most of us – it just can’t come quick enough. And while we’re waiting for the nice weather to arrive: Let’s Eat! Foodies Unite! Our pages are filled with inspirational ideas about eating, cooking, the kitchen itself and equipment you’ll need to create delicious meals and tempting treats.
WOMEN’S LIFESTYLE EXPO - March 2nd & 3rd Perhaps this is your first peak into our magazine because you were just at the 2012 Women’s LifeStyle Expo and received your first copy. If that’s the case, we want to thank you for attending the Expo and welcome you to our reader’s family. We always enjoy hearing from our readers. Each month we want to know what you’ve loved reading and what you’d like more of. If you haven’t been to the Expo – we hope you make it over to see the event we’ve created just for you. Please come and spend the day exploring the workshops, food, opportunities to pamper yourself and, of course, plenty of shopping! We’re featuring many wonderful vendors, offering clothing and beauty items, food, home décor, and the chance to win many of the wonderful prizes we plan to give away.
What’s New at WLSK? Women’s LifeStyle is pleased to introduce the newest member of our staff, our new Managing Editor - Erica Shier. Erica is first and foremost, a talented woman who truly loves being a wife and mother to four wonderful children. She is a West Michigan native and a graduate of U of M, University of Minnesota that is. Her passions include cooking, scrapbooking, reading, and social networking. When she’s not busy at home, she serves at her church as a Lay Leader. Her life-long love of the English language (since she won her 6th Grade Spelling Bee) and creative writing will guide her as she helps us create a magazine full of exciting and educational topics.
Darlene 4
March 2012
www.womenslifestylekazoo.com
was the nectar of the gods.
As if on cue, more champagne arrived, followed by an announcement that a heathen from the back cabin had dared use our lavatory. This also brought another round of warm cloths. My self-importance increased.
And then it came: champagne, delivered with a smile by handsome young men, in bottomless glasses. They gave us warm, scented cloths, to wipe off any grime we may have been exSoon, however, reality struck. posed to rubbing elbows with the unwashed masses in the air- How can it be that lounging in ing the few, the proud, the firstAirline first class passengers inport. Orders for our four course opulence makes a seven hour classers. trigue me, particularly on overlunch were taken, and our tables flight only take minutes, while seas flights. Given the fact that crowded, cold and bored in were set with a tablecloth, salt the price of their tickets roughly But no! We were called by and pepper shakers, and real sil- economy, the same flight seems equals the GNP of a small coun- name and ushered on board, just verware. (Evidently, terrorists to last forever? Long before I was try, I ponder their identity. Who as though we were meant to be ready, it was time to deplane. I haven’t figured out that, to get are those kings and queens, there. We had risen above the wanted desperately to know if a metal knives, they have to fly lounging in their oversized seats? pack, no longer among the poor first class.) celebrity had been among my Are they rich? Are they famous? schmucks about to be herded fellow upper-crust passengers. into their tiny, barren seats in The only way to be sure was to Refreshed, replete and a little economy. For reasons known only to the ask for an autograph from all of tipsy, I was ready for sleep. My gods, I got up close and personal them, a move no one worthy of seat glided into a completely with them recently. Returning And oh, what a world we enprone position and I tried to rest. first class would ever make. Cerfrom a visit with our son and his tered in that first class cabin. Our But it seemed such a waste with tainly not somefamily in England, our economy seats, large enough for Henry the all the free luxury still awaiting one like me, the tickets were mysteriously upVIII, moved in 10 different direc- my call. I needed another pillow. world’s newest graded. I thought at first it was a tions. Real down pillows and Cleopatra of the I needed another dessert. I cruel joke, convinced that the comforters awaited us in their Sky! needed more champagne! moment our feet hit the welcom- hermetically sealed pouches. I Judy Pearson is the founder of Courage Concepts, an organization which fosing red carpet in “their” boarding was agape at the indulgences. I ters courage in women through seminars and Courage Conventions. Judy is area, we would be plucked out envisioned myself as Cleopatra also the author of magazine and newspaper articles, as well as two books about ordinary people who exhibited extraordinary courage. Her latest, of line and jailed for impersonat- of the Sky. All that was missing
Cleopatra of the Sky
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for your kitchen The famous Michael Graves kettle was the first product by an American designer to be included in the Alessi catalog. This chic product has sold the greatest number of units in the entire history of Alessi. It’s mirrored polish stainless steel reflects and compliments the colors of your kitchen. Available with blue handle and red bird shaped whistle (or in ivory with ivory whistle).
Kitchenaide has a wide range of countertop appliances available in this vibrant cobalt blue.
BlueStar gas ranges are available in 190 different colors. To view all available 190 colors visit bluestarcooking.com
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Joseph Joseph colors your world and simplifies your kitchen projects. Twin brothers Richard and Antony Joseph founded Joseph Joseph in 2003, combining their respective experience in product design and business. Their unique ability to match form and function has earned them global recognition for their multi-award-winning designs, time-saving solutions and kitchen conveniences.
www.womenslifestylekazoo.com
March 2012
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New Clarks spring footwear now at V&A
vashoesfit.com
SHOES OES TH THAT HAT FIT FIT YOUR OUR LLIFE K A L A M A Z O O • P O R T A G E • G R A N D R A P I D S • S T. J O S E P H
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www.womenslifestylekazoo.com
Your Style
Evening
Inspirations For that special dinner date or a fabulous night out.
This elegant chiffon-overlay maxi dress from Long Tall Sally glides as you walk. $195
A chunky-chic take on the leather bracelet trend, MICHAEL Michael Kors’ beaded bands are a boldly bohemian choice. Wear yours layered for maximal metallic impact. $45 each.
Who says you need to stuff everything into a tiny clutch? Haul it all with a structured large Bordeaux tote by Pour La Victoire featuring soft draped gussets and double leather handles. $395.50
Polish off your look with Betsey Johnson’s elegant Ranae t-straps, perfected by a gorgeous rhinestone encrusted ball at the vamp. $224.99
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Thinking
Outside
the Kitchen courtesy of Kohler
Weather can be hard to predict. But one thing is certain: Kitchens are taking the outdoors by storm. “I’m certainly seeing an upsurge in requests for outdoor kitchens,” says Cyndi Haaz. “Five years ago, nobody even heard of an outdoor kitchen. Now, people realize that they can spend four or five months outside and it’s a lot more comfortable to entertain.” The outdoor kitchen is all about lifestyle, allowing you to bring both comfort and design to a natural setting. And an ever-growing variety of fixtures and accessories makes it easy to create a convenient cooking space. Outdoor refrigerators, storage drawers, sinks and faucets allow you to spend your time outside rather than running back and forth from the house to the grill. “Many outdoor living rooms include lounges or sofas, televisions and/or sound systems, fireplaces or fire pits, and a pool or game area” says designer Kim Sweet. “Even if budget doesn’t allow for these features now, proper planning can make them easier to add later.”
Weather Matters When it comes to planning an outdoor kitchen, homeowners are wise to start by considering their local weather patterns. Wind, rain, and humidity all play a role in determining your kitchen’s site placement and design, whether you’re planning new construction or adding on. Here in Michigan, it’s important to choose a spot that shelters from both hot and cold, snow and wind. Covered or shaded areas can help protect a kitchen in these extremes. If you’re installing an outdoor faucet in an area that experiences low temperatures, make sure your drain pipes have a release valve to avoid bursting in the cold winter months. Be sure to place grills out of the path of prevailing winds. This detail is often overlooked until smoke from the grill has already blackened nearby walls, seeped into the home, or bedeviled guests.
Location, Location If you’re inspired to add an outdoor kitchen to your existing home, make sure it works with the home’s overall style. “Site selection is an important part of planning an outdoor kitchen,” says designer Ann Porter, CKD. “The new kitchen should tie into the architecture and materials of the home. Careful planning and a little landscaping can make a new kitchen look like it’s always been there.” Before you select your locale, think about how you will use your kitchen. Do you plan to cook alone or will others help out? Do you need work stations for each stage of meal preparation? Answering these questions will help you determine how large your kitchen should be, and what to include in your plans. Building onto an existing deck or terrace is an easy way to tie your kitchen into the rest of your home. Just be sure to keep the grill far enough away from the home to avoid smoke or heat damage. If you’re planning to build in a city environment, be sure to check your local building codes. “An outdoor kitchen can be on the deck/lanai of a high rise building if an exhaust hood with a fire suppression unit is installed,” says Porter. Overhead lighting and a fireplace can create a comfortable atmosphere, even on chilly days.
Functional Features Once you’ve chosen your location, it’s time to consider features. At its most minimal, an outdoor kitchen can consist of a grill, work surface, and dining area, but additional amenities can maximize its use and appeal. An outdoor refrigerator allows you to keep cold food and beverages right next to the grill or pool area. A side burner is another handy option; you can grill kabobs and boil corn without having to run back and forth to the house. And when it’s time to fill pots or
wash hands, a sink and faucet are welcome amenities—just be sure to accommodate water hookups. When considering seating and other amenities, think like you’re designing a living room where you want everyone to be comfortable and relaxed.Whatever furniture you choose, just be sure to blend your outdoor dining area with the surrounding landscape, as well as your home’s interior.
Designing for the Outdoors When planning an outdoor kitchen, it’s important to remember that everything from kitchen style and faucet finish to grill placement and countertop material may be influenced by weather trends. Make sure your products and materials can stand up to the our climate changes. It’s best to check manufacturer product warranties and consult your kitchen designer for advice. “Use durable, low-maintenance and weather-resistant materials” says Sweet. Stone, concrete, honed, stainless steel and solid surface or acrylic-based materials are both durable and easy to wipe down. And don’t be afraid to use a bit of color. A sand-toned sink blends in better with the outdoors than stark white. But again, the most important thing is to match your fixtures with your existing home décor. When it comes to the faucet, matte finishes like brushed nickel or oil-rubbed bronze can help hide the natural collection of dust and debris that gathers in the outdoors. The trend in outdoor kitchens is headed for “bigger, better and more of them,” says Haaz. “People are realizing that they not only expand the size of the living space, but having two kitchens adds to the value of a home.”
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don’t fear the
Lobster Like most cooks you might be afraid to cook lobster. With these tips you might decide to go ahead and take the plunge with an elegant and easy dinner party.
courtesy of Family Features and www.GetMaineLobster.com
Fresh Lobster Recipe 1 1 2-4 2-4 3 5-8
tablespoon salt for every quart of water lemon, quartered sprigs of fresh rosemary sprigs of fresh thyme tablespoons of bacon grease, hardened fresh bay leaves
Boil bay leaves for 30 minutes before adding lobsters. Let each lobster cook for about 9 minutes.
Stock up
Keep things simple and organized
Immediately add cooked lobsters to an ice bath before serving.
Visit your favorite local wine shop to purchase a few different bottles that pair well with lobster, such as a flavorful Sauvignon Blanc, a crisp Chardonnay or a bubbly bottle of Prosecco or Champagne.
Allow your guests to pitch in and help create a communal dinner party. Ask your guests to bring a side dish or their favorite dessert.
Savory Butter Recipe
Plan one or two side dishes, such as corn on the cob or an arugula salad with a simple vinaigrette, and let the lobster shine as the main act.
1 2 1/2 1/2
Order Your Lobster To begin planning your ultimate dinner party, order fresh live lobsters and plan to pick them up or have them delivered the day of the party.
Boiling Instructions Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5gallon pot can handle 6 to 8 pounds of lobster. Fill with water, allowing 3 quarts of water per 11/2 to 2 pounds of lobster. Add sea salt (to taste) to water. Bring the water to a rolling boil. Add the live lobsters one at a time, and start timing immediately. Do not cover. Stir the lobsters halfway through cooking. Let the lobsters rest for 5 minutes or so after cooking to allow the meat to absorb some of the moisture in the shell. For timing, use the weight of individual lobsters, not total weight of all lobsters being cooked. If the lobster weighs: 1 pound 1 1/4 pounds 1 1/2 pounds 1 3/4 pounds
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Boil: 8 minutes 9-10 minutes 11-12 minutes 12-13 minutes
stick unsalted butter garlic cloves, finely chopped teaspoon fresh thyme, chopped teaspoon bacon grease, hardened
Heat over low heat until melted and fragrant. Keep warm until lobsters are served.
2 pounds 2 1/2 pounds 3 pounds 5 pounds
15 minutes 20 minutes 25 minutes 35-40 minutes
Steaming Instructions Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4- to 5gallon pot can handle 6 to 8 pounds of lobster. Put 2 inches of seawater or salted water in the bottom of a large kettle. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Add the live lobsters one at a time, cover the pot, and start timing. Halfway through, lift the lid (careful—the steam is hot) and shift the lobsters around so they cook evenly. For timing, use the weight of individual lobsters, not total weight of all lobsters being cooked. If the lobster weighs: 1 pound
Steam: 10 minutes
1-1/4 pounds 1-1/2 pounds 1-3/4 pounds 2 pounds 2-1/2 pounds 3 pounds 5 pounds
12 minutes 14 minutes 16 minutes 18 minutes 22 minutes 25-30 minutes 40-45 minutes
Parboiling/blanching Instructions Follow directions for boiling lobsters. Cook 2 minutes or as the long as the recipe indicates. It’s easiest to remove the meat while the lobsters are still warm. If you will be cooking them further in the shell, plunge the partially cooked lobsters into ice water to stop the cooking. Drain and refrigerate until ready to use.
How to Tell When Lobster are Cooked www.womenslifestylekazoo.com
The Taj Mahal of Pizzas Indian fusion has been significantly growing in U.S. popularity, as indicated by a recent 35 percent sales jump into the nation’s second highest grossing ethnic food. Courtesy of Family Features
Aarti Sequeira, latest winner of television’s “Next Food Network Star” and host of the cooking show, “Aarti Party,” is demystifying Indian flavors and bringing them further into the mainstream. “Naan pizza adds an element of fun and excitement to an already well-loved, familiar food,” explains Indian food expert Mike Ryan of Tandoor Chef. “If consumers find they like that fusion, it could act as a gateway for sharing more of the flavors they like in more traditional Indian foods.”
Mild Curry Chicken Pizza on Naan 1 2 1/4 1 3 1 4 1/2 3-1/2
teaspoon vegetable oil chicken breasts, boneless and skinless red onion, thinly sliced clove garlic, minced tablespoons tomato paste tablespoons mild Indian red curry paste pieces of naan cup fresh spinach, finely chopped ounces Monterey Jack cheese, shredded
Preheat broiler oven. Heat vegetable oil in a large frying pan over medium heat. Add chicken, browning one side for two to three minutes before flipping; add onion and garlic; brown the other side another two to three minutes. Remove from the pan, cut into thin slices and return to the pan to finish cooking. In a small bowl, combine the tomato and curry pastes. Spread over each piece of naan, then top with pan contents, spinach and cheese. Place on a baking sheet and broil for five minutes or until cheese is visibly melting.
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Michigan Made Beauty
W
hat better way to look good than to do it while supporting our local economy? I want to share with you some of my favorite Michigan made products to include in your beauty regimen. They all have a proven track record of effectiveness and high standards of quality. Also, I’m very proud to say some of these products have been so well embraced that their success has led them to becoming available nationally and in some cases globally.
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Ginger Lily Farms Botanicals (Farmington Hills) Ginger Lily Farms Botanicals offers a line of hair and body products that contain essential oils and awapuhi to smooth and soothe while smelling absolutely sensational. Choose from shampoos, conditioners, body wash and moisturizer as well as soy candles, reed diffusers and gift sets. Ginger Lily Farms offers many scents to choose from so they are sure to please. Shampoo, conditioner and body wash gift set $7. www.gingerlilyfarms.com
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Piggy Polish (Coopersville) Keeki Pure & Simple (Grand Rapids) Keeki Pure and Simple is a small line of beauty products that uses food-grade ingredients and organic raw materials to support healthy living and environmental sustainability. Their products are non-toxic, gluten-free, cruelty-free, safe during pregnancy, and no parabens, phthalates, toluene, acetone or formaldehyde. John Travolta’s daughter loves these products! Lip balm $5.99, lip shimmer $6.99, nail polish $6.99, base coat, top coat and remover $9.99. www.Keekipureandsimple.com
The Perfect Pucker (Kalamazoo) This is the perfect line not just for your pucker but for anything that needs to be moisturized. It offers an extensive selection of body butters, foot balms, hand lotions, lip remedies and more. Loaded with lots of natural oils and extracts, The Perfect Pucker’s moisturizers are 96% natural ingredients. Your man need not be left out to the loop either, The Perfect Pucker also offers a full men’s line. Mint Julip Lip Exfoliant $10, Mint Julip Lip Remedy $3.50, Pomegranate Passion Body Butter $10. www.theperfectpucker.com
More women are becoming concerned with chemical content yet don’t want to give up the fun of doing their nails. Piggy Polish has addressed that concern and offers a formula that is DBP, toluene or formaldehyde free. It promotes strong, healthy nails while making toes look trendy, colorful, and cute. Feel free to share it with your fingers so they don’t get jealous! $7. www.piggypolish.com
Black 15 in 1 (Farmington Hills) This styling buddy is all the buzz in the salon world. Those who have tried it tout of results that go beyond expectation. Black 15 in 1 Miracle Hair Treatment offers a nutrient–rich combination of botanicals and high tech ingredients that will take all hair types from ordinary to extraordinary. Enjoy the benefits of silk proteins, Pro-vitamin B5, green tea, antioxidants and more that will help protect, smooth and strengthen hair to achieve and retain maximum benefits and help keep both hair and scalp healthy. It prevents color fading, protects from heat, tames frizzes and flyaway, offers humidity resistance, makes hair stronger, soothes dry scalp and improves dry, damaged hair…just to name a few! 3.3oz $20, 1 oz $10. www.black15in1.com
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Salon Graphics (Auburn Hills) Salon Graphics offers a full line of high quality hair styling products that can be found at a great low price, offering the customer affordable, professional results. From hairspray to heat protectant and even dry spray shampoo, these products are humidity resistant as well as flexible so one can restyle again and again. Curl Boosting Spray and Heat Protect Spray each $5.99. www.salongraphix.com
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An esthetician, commercial makeup artist, and CEO of Intelligent Beauty LLC., Marianne Bockheim has been waving her magical mascara wand and dressing others for almost 20 years. She’s been seen at L.A. Fashion Week and Fashion Group headquarters of N.Y., and teaching in Grand Rapids Community College’s fashion department.
www.womenslifestylekazoo.com
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Those Important Documents: Where Are They When You Need Them?
S
ometimes the unexpected happens. What if your house and personal possessions suddenly were destroyed by fire, weather or other disaster? What if all your personal files and information was lost forever? What if you suddenly needed someone to care for you? Insurance helps rebuild and can replace most physical items, but what about documents and account information, driver’s license, ATM and credit cards?
children to attend classes was to consider the family as “homeless” people. He and his wife cried when they heard this news …how quickly their lives had changed.
HAVE A CENTRAL LOCATION FOR ALL YOUR IMPORTANT DOCUMENTS AND ACCOUNT INFORMATION. If your documents are stored in several loca-
Last year I wrote about a family that lost everything in Katrina. Do you remember the problems they had just trying to put their lives back together? It took them years. Ralph led a privileged life in an upscale New Orleans neighborhood adjacent to the now famous 17th Street Canal. When the levee broke, he didn't completely understand what was happening or comprehend the magnitude of the growing devastation. Things changed by the minute, and he and his family had to respond quickly. Ralph's children relocated to Texas, then Atlanta, and finally to a school in the Northeast. The kids were not allowed to attend school at first because they lost their immunization papers, and there was no place to get copies. The only way the school would allow the
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tions around the house, you may not be able to grab them all fast enough to get you, your family and the documents out of the house to safety. Even if you have some documents saved electronically, you may need some originals. The thought of losing photos of my children is heartbreaking, but losing their original birth certificates upsets me even more.
MAKE A LIST OF EMERGENCY CONTACTS. If you became seriously ill, had an accident, or needed any kind of assistance, would your caretaker (or even first responders) be able to contact family, friends, or clergy? It is important to have a single location that has names, phone numbers, and addresses of the people you want contacted.
KEEP AN INVENTORY OF YOUR ASSETS AND LIABILITIES. Sit down and make a list of everything you own, its location, account numbers, contact phone numbers, addresses and due dates. Could someone else step in and easily pay your bills for you without knowing what you owe, and to whom? Also, consider storing copies of important documents including wills, tax returns, birth certificates and immunization records inside an “online” vault. The right service will allow you to access these documents immediately, and most importantly, will have sophisticated security systems to alleviate concerns that others could obtain access to your confidential information. Securities and investment advisory services offered through Woodbury Financial Services, Inc. PO Box 64284, St Paul MN 55164-0284, 800-800-2638. Member FINRA/SIPC and Registered Investment Advisor. Woodbury Financial Services, Inc. is not affiliated with Derby Financial & Associates, LLC. Sandy K. Derby, CFP®, ChFC has been in the financial services industry since 1989. She was recently selected as one of America’s Top Financial Planners by Consumers Research Council of America. Sandy is President of Derby Financial & Assoc. LLC, where our goal is to help women become financially secure and independent, through comprehensive financial planning. Sandy can be reached at sandykderby@derbyfinancial.net or 269-321-5047.
www.womenslifestylekazoo.com
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Guest Speakers Heart Disease…Not Just A Man’s Issue Anymore! Jessical Joyal Miss Michigan International 2012 Think heart disease is just a man’s disease? Or that only older women are at risk? Not so, says Jessica Joyal, who is currently Miss Michigan International 2012. She is committed to bringing the message of the Go Red For Women platform to Michigan’s women who are more at risk from heart disease than any other health threat. Find out more and hear from area women about what heart disease has meant to them – and how to lower your own risk! Learn more about this American Heart Association initiative at GoRedForWomen.org.
Jessical Joyal
Why Own A Business? What's In It For Me? Julie Stanley Food Dance Julie Stanley, owner of Food Dance has been in the food industry for more than 30 years. During that time, she has owned three restaurants including Food Dance (401 E. Michigan Ave., Kalamazoo), which opened in 1994. She is primarily self-taught as a chef although she did train formally with a French chef in Wisconsin and is a member of the Chef’s Collaborative, American Cheese Society and the Slow Food Movement. Learn why she started Food Dance, how she continues to grow her business and what her 2015 vision is for her business.
Julie Stanley
Chocolate! Chocolate! Lori Brown Detail Diva Events Lori is the owner of Detail Diva Events producing beautiful results for many local events such as Kellogg Manor House Holiday Walk, and the Kalamazoo Festival of Trees. She is a senior cooking instructor with Demarle at Home of France. This workshop will be full of new ideas to help you become a connoisseur just in the “nick of time” for Easter & Mother’s Day. Chocolatier Lori Brown’s favorite chocolate recipes will take center stage. Is there anything better than sharing fabulous chocolate with friends?
Lori Brown
Women, Money, and Power Sandy K. Derby CFP, ChFC, CASL, LUTCF Derby Financial & Associates, LLC Money is power, and women are learning that money brings them security, opportunity, and choices. Women see money as a means to empower, not to overpower. But, you have to know the right strategies and the basic rules of the game in order to truly benefit. Sandy will share her knowledge and experience to help you learn techniques to gain your financial power. Sandy is president of Derby Financial & Assoc., LLC and has been in the financial services industry since 1989. She was recently named one of America's Top Financial Planners by Consumer Research Council of America 2009.
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Sandy Derby
www.womenslifestylekazoo.com
Supermom Legs Robert Kiser, D.O. MSPH Center for Vein Restoration Even modern moms can be slowed down by tired, achy, heavy legs. Varicose veins can be the result of family history, pregnancies, your job or lifestyle. Learn the latest in non invasive sameday treatments and get on with your life. Dr. Kiser specializes in endovenous laser ablation including perforator veins.
Robert Kiser
Before You Remodel Daryl Ann Letts CKD, CAPS Kalamazoo Custom Kitchens Listen to this before you remodel your kitchen! Daryl Ann owns Kalamazoo Custom Kitchens and Baths, Inc. and is a Certified Kitchen Designer. She has some smart ideas and good advice on which items to invest in when purchasing costly appliances for your coveted kitchen re-do. With years of experience in this industry, she has learned how to make remodeling cost effective thus staying within budget.
Daryl Ann Letts
Mirgraine Help - Pregnancy Spinal Problems Dr. Andy Boesky, D.C., C.A.C.C.P. Could your MIGRAINEs be caused by your spine? Topics covered will also include spinal problems during PREGNANCY such as back pain and BREECH babies. Session will include a question and answer periord. Dr. Andy Boesky DC specializes in pregnancy care, women's and children's health issues and sees people of all ages. He is certified in Chiropractic Pregnancy and Pediatric care.
Andy Boesky
Self- Defense for Women Julie Fredrick L.A.D.Y. Program Learn common sense maneuvers that women can use to escape an attacker. Become more aware of your environment and how to maintain a degree of safety even when you are traveling or in unfamiliar places. Learning self – defense makes good sense. Julie Frederick is the founder of The LADY Program. She studies martial arts but started The LADY Program because she has a passion for teaching self-defense that transcends martial arts.
YOGA YOU!
Christine Zolman
Julie Fredrick
Christine Zolman Center for Wellness Christine Zolman is the owner of Kneading Serenity, a local Massage and Wellness Center which is part of the Wellness Connections Group. The team at Kneading Serenity has over 50 years of training and experience covering a wide range of holistic services including Sports Therapy, Neuromuscular and Advanced Deep Tissue and Trigger Point Therapy, Yoga, Pilates, Esthetics and Dietetics.
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Seminars & Workshops Please Note: Actual times or scheduled presentations may be different than listed here. Please check our website prior to event dates for the most current and complete schedule. www.womenslifestylekazooexpo.com
Friday, March 2 1:00 PM - Main Stage Supermom Legs Robert Kiser, D.O. MSPH Center for Vein Restoration
3:00 PM - Main Stage Migraine Help Pregnancy Spinal Problems Dr. Andy Boesky, D.C., C.A.C.C.P.
1:00 PM - LifeStyle Stage Before You Remodel Daryl Ann Letts CKD, CAPS Kalamazoo Custom Kitchens
3:30 PM - LifeStyle Stage Self- Defense for Women Julie Fredrick L.A.D.Y. Program
2:00 PM - Main Stage Chocolate! Chocolate! Lori Brown Detail Diva Events
4:00 PM - Main Stage Chocolate! Chocolate! Lori Brown Detail Diva Events
2:30 PM - LifeStyle Stage Yoga - Relax Renew Rejuvenate
4:30 PM -LifeStyle Stage To Be Announced
Saturday, March 3 10:00 AM - Main Stage Migraine Help Pregnancy Spinal Problems Dr. Andy Boesky, D.C., C.A.C.C.P.
See You at the Expo!
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Heart Disease -Not Just A Man’s Issue Anymore! Jessical Joyal Miss Michigan International 2012
10:00 AM - LifeStyle Stage Before You Remodel Daryl Ann Letts CKD, CAPS Kalamazoo Custom Kitchens
10:30 AM - LifeStyle Stage Supermom Legs Robert Kiser, D.O. MSPH Center for Vein Restoration
1:00 PM - Main Stage FASHION SHOW
1:30 PM - LifeStyle Stage FASHION SHOW
2:00 PM - Main Stage Chocolate! Chocolate! Lori Brown Detail Diva Events
11:00 AM - Main Stage Why Own A Business? What's In It For Me? Julie Stanley Food Dance
5:00 PM - Main Stage To Be Announced
12:30 PM - LifeStyle Stage
2:30 PM - LifeStyle Stage Yoga - Relax Renew Rejuvenate
11:00 AM - Break-Out Room Women, Money, and Power Sandy K. Derby CFP, ChFC, CASL, LUTCF Derby Financial & Associates, LLC
11:30 AM - LifeStyle Stage Why Own A Business? What's In It For Me? Julie Stanley Food Dance
3:00 PM - Main Stage To Be Announced
3:30 PM - LifeStyle Stage Self- Defense for Women Julie Fredrick L.A.D.Y. Program
4:00 PM - Main Stage Chocolate! Chocolate! Lori Brown Detail Diva Events
12: 00 PM - Main Stage Heart Disease -Not Just A Man’s Issue Anymore! Jessical Joyal Miss Michigan International 2012
www.womenslifestylekazoo.com
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Wine and food pairing is not an exact science. It’s more of an art. A lot of wine experts will tell you that your meal will be ruined if a wrong wine choice is made, but they are not the ones eating at your table. My philosophy is that a meal can never be ruined if you are drinking the wine and eating the foods you enjoy. When it comes to pairing wine with food, you should throw out the old rule - red wine with red meat and white wine with fish and poultry. These rules were established when we didn’t have all of today’s intricate flavors in our cuisine. With the influx of global flavors and experimentation by innovative chefs, the rules have changed. As an example, at a recent wine, beer and food festival, we paired a Pinot Noir with Rainbow Trout. This raised a lot of eyebrows, but the dish with Michigan cherries and brown butter sauce complemented the cherries and red fruits of this subtle Pinot Noir. We certainly changed a lot of opinions after that dinner. Having said this, there are a few guidelines that can elevate the enjoyment of a meal by creating harmony between the wine and food. It all starts with the basic goal of obtaining balance with food and wine. The wine shouldn’t overpower the food, nor should the food overpower the wine. So without much further ado, here are a few basic rules of thumb for food and wine pairing. None of these rules stand on their own, but when combined, they should make for a memorable meal. 1. Weight and Texture: This is the most basic rule. The weight and texture are the sensation that you get on your palate. For example, a Pinot Noir would feel lighter, while a Cabernet Sauvignon would feel heavier on the palate. You would want to pair light bodied wines with lighter food and full bodied wines with heartier and richer dishes. A dish of Dover sole would be paired with a lighter wine to match the delicateness of the dish. A heartier beef stew may be paired with a bigger, bolder wine to match the red meat and the richness of the stew. 2. Flavors: Once you have matched the weight and texture, the next step would be the flavors. When looking at flavors, one component should not overpower the other. The flavors of the food and wine can either complement or contrast each other.
the basics of
WINE and Food Pairing
by Rimple Nayyar
An engineer by education, Rimple is very passionate about wine and food. This passion led him to open Bar Divani in 2002.
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When complementing the flavors, consider how the food is prepared. Delicately flavored foods pair best with delicate wines and vice versa. Look for the dominant flavor, such as the sauce, seasoning or simply the flavor of the meat or vegetable. The flavor of duck or the earthiness of a mushroom dish would pair with an earthy Pinot Noir rather than citrusy Sauvignon Blanc, while shrimp ceviche will pair better with some citrusy Sauvignon Blanc as opposed to the earthy Pinot Noir. Contrast of flavors can also work wonders but you have to be more careful. A hot and spicy curry dish will pair great with off-dry white wines, such as Gewurztraminers or German Rieslings. A dessert wine such as Port, with strong tannins and sweetness is wonderful with a creamy and salty blue cheese such as Stilton or Gorgonzola. 3. Tannins and Acid: These two components are very important in a wine and have to match the food. A tomato-based pasta sauce, which has high acidity, would require a wine that can stand up to it (for example, a Sangiovese based wine like Chianti). If there is no balance between the acidity of the dish and the wine, the component with lower acidity tastes flabby and dull, while the other may taste too tart. High amounts of acidity in food, when paired with a wine that also has high acidity, will mellow the wine and make it taste richer. Similarly a wine high in tannins (for example, a Cabernet Sauvignon) when paired with a food high in tannins (for example pecans or walnuts) will make the wine extremely dry and astringent and almost undrinkable. On the other hand, the protein in meats or cream sauces tends to soften up the tannins. So the same Cabernet Sauvignon will be incredible when enjoyed with beef with a cream sauce or cheeses. The following are a few general pairing suggestions. This is not meant to encompass everything. I have left out sparkling wines because I think they are wonderful with everything.
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General Pairing Suggestions FOOD:
RED:
BBQ Ribs
Zinfandel, Petit Sirah, Australian Shiraz, Amarone
Beef
Bordeaux and Bordeaux Varietals, such as Cabernet Sauvignon and Merlot, Barolo
Pork/Veal
Beaujolais, Lighter Zinfandel, Pinot Noir
Lamb
Rhone Style Wines such as Syrah/ Shiraz and Grenache, Chateauneuf du Pape, Cabernet Sauvignon, Wines from Priorat
Poultry
Beaujolais, Pinot Noir
Chardonnay, Chenin Blanc, Viognier
Mild Cheeses such as fresh Goat Cheese, Brie, etc.
Pinot Noir, Sangiovese
Sauvignon Blanc, Chenin Blanc
Strong Cheeses such as Parmigiano, Mancehego, Blue cheeses, etc
Cabernet Sauvignon, Merlot, Northern Rhone, Port
Chardonnay
Lighter Seafood, such as White Fish, and Dover Sole Heavier Seafood, such as Salmon, etc
Pinot Gris, Chardonnay, Rhone Whites such as Viognier, Marsanne, Rousanne
Chardonnay, Gew端rztraminer, Sauvignon Blanc Merlot, Pinot Noir, Beaujolais
Shellfish
Tomato Sauce
WHITE:
Chardonnay Chenin Blanc, Riesling, Sauvignon Blanc, Chablis
Sangiovese, Tempranillo, Zinfandel
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Celebrating St. Patrick’s Day (Family Features) They came in the 1840s to escape the devastating potato famine. And they stayed to become part of the fabric of America. Today 36.9 million U.S. residents claim Irish ancestry, second only to those who claim German heritage, and more than eight times the population in Ireland, according to the U.S. Census Bureau’s 2009 statistics. Enduring hardships and privations, the foods these Irish immigrants cooked in the new land would have replicated foods that reminded them of home — dishes such as cottage pie and Irish apple cake. Below are recipes for these dishes from Darina Allen’s “Forgotten Skills of Cooking,” (Kyle Books, 2009) now available in the U.S.
These recipes are adapted from “Forgotten Skills of Cooking.” Recipe introductions are from Darina Allen.
Cottage Pie with Garlic Butter “The cheese in this crust and the lump of garlic butter that melts into the center make this into something very special.” Serves 6 3 2 1 1 1 1/2 1 1 1
tablespoons olive oil garlic cloves, mashed small onion, chopped pound beef, freshly ground teaspoon fresh thyme leaves cup dry white or red wine cup beef stock teaspoon Worcestershire sauce tablespoon tomato paste Roux (recipe follows) Salt and freshly ground pepper
For the Topping 3 pounds baking potatoes, unpeeled 1 cup whole milk, boiling Salt and freshly ground pepper 2 tablespoons Kerrygold Irish butter 1 tablespoon chopped chives (optional) 1/4 cup grated Dubliner cheese 1/4 cup grated Kerrygold Aged Cheddar
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To Serve Garlic Butter (recipe follows) Green salad Heat the oil in a saucepan. Add garlic and onion and fry until soft and slightly brown. Increase heat, add ground beef and thyme and fry until beef changes color. Add wine, half the stock, Worcestershire sauce, and tomato paste. Simmer for 10 minutes. Meanwhile, boil the unpeeled potatoes, then peel them. Add boiling milk and mash potatoes while they are still hot. Season with salt and freshly ground pepper, and add butter and chives, if using.
Allen, considered the Julia Child of Ireland, is on a mission to teach everyday home cooks the kind of cooking skills early Irish immigrants would have practiced. “There is a real revolution going on about food — a longing, a craving to re-learn life skills like butchery, keeping chickens, growing vegetables and curing meat,” Allen said. The popularity of her Forgotten Skills classes at her renowned Ballymaloe Cookery School in County Cork, Ireland, inspired Allen to write the “Forgotten Skills” cookbook. Allen also has re-issued her “Irish Traditional Cooking” (Kyle Books), just in time for St. Patrick’s Day. The recipes below feature Irish dairy products because dairying has been a part of Ireland for centuries, long before potatoes. “In Ireland we can grow grass like nowhere else in the world,” said Allen with pride. “So we have fantastic butter, lovely cream and, of course, cheese. Butter is the fat of the land. Our animals are grass-fed. Grass-fed gives more flavor and more complex nutrients. This is what we are. Dairy products come from this beautiful, lush green grass.” Try the recipes below for a St. Patrick’s Day celebration. It’s easy to replicate Irish flavors with butter and cheeses made in Ireland and imported to the U.S. under the Kerrygold name. They are widely available at supermarkets and specialty stores throughout the country. And be sure to do as the Irish do: no celebration is complete without a selection of cheeses with good bread and chutney. The cheese board below features Kerrygold Aged Cheddar, Cashel Blue farmhouse cheese, Dubliner and Blarney Castle Irish cheese. For more St. Patrick’s Day recipes, visit www.kerrygoldusa.com.
Preheat the oven to 350°F. Bring the rest of the stock to a boil and thicken it well with roux. Stir it into beef — it should be thick but still juicy. Taste and correct seasoning. Put meat mixture into one large or six individual pie dishes. Pipe or spread mashed potato mixture over the top. Sprinkle with grated cheeses. Bake for 30 minutes, until top is golden and slightly crispy. Serve with garlic butter and a green salad.
Roux “Roux can be stored in a cool place and used as required, or it can be made up on the spot if preferred to thicken up a sauce.” 8
tablespoons Kerrygold Irish butter Scant cup all-purpose flour
Melt butter in a pan and cook flour in it for 2 minutes on low heat, stirring occasionally. It will keep for two weeks in the refrigerator.
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Irish Apple Cake “Irish Apple Cake varies from house to house, and the technique has been passed from mother to daughter in farmhouses all over the country for generations.” Serves about 6 2 1/2 8
cups all-purpose flour teaspoon baking powder tablespoons Kerrygold Irish butter
1/2 1 1 2
cup superfine sugar, divided egg About 1/4 to 1/2 cup whole milk to 2 cooking apples to 3 cloves, optional Egg wash 10-inch ovenproof plate
Preheat the oven to 350°F. Sift flour and baking powder into bowl. Rub in butter with your fingertips until it resembles the texture of bread crumbs then add 1/3 cup superfine sugar. Make a well in the center and mix to a soft dough with beaten egg and enough milk to form a soft dough. Turn out onto a board divide in two. Put one half onto an ovenproof plate and press it out with floured fingers to cover the base.
Garlic Butter Slather over bruschetta or toast. Also great with grilled fish, meat, or vegetables.” 8 2 3
tablespoons Kerrygold Irish butter tablespoons finely chopped parsley to 5 cloves crushed garlic A few drops of freshly squeezed lemon juice
Whip butter, then add in parsley, garlic and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in parchment paper or foil, twisting each end. Refrigerate to harden.
Peel, core, and chop up apples. Place them on the dough and tuck in cloves, if using. Sprinkle over some or all remaining sugar, depending on the sweetness of the apples. Roll out the second half of the pastry and fit it on top — easier said than done as this “pastry” is more like scone dough and as a result is very soft. Press the sides together, cut a slit through the lid, egg wash, and bake for about 40 minutes or until cooked through and nicely browned on top. Dredge with superfine sugar and serve warm with raw sugar and softly whipped cream.
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Norma Dacoba
At 88 years young, Norma Dacoba is the living embodiment of the phrase “Never too old to keep working.” The daughter of Amo and Rose Scotese, the restaruant’s founders, Norma has been working intermittently at La Cantina, an Italian Ristorante in Paw Paw, since she was twelve years old. “I was born into it, and I am still here today,” Norma said. “I will not retire. I believe in hard work and a commitment to my family to keep it going. I love the life it has given me, and I am so blessed to see so many friends every day.” Norma even met her husband, Antonio, at La Cantina when he came to the restaurant for a dinner with his boss in 1948. That night, Antonio told Norma that he felt she would be the mother of his children. They married in 1950 and had four children, Rosemary, Tony, Ava, and Amelio. Norma received a degree in social work from Nazareth College. She worked at St. Francis Home for Boys in Detroit and for the City of Chicago as a so-
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cial worker. Norma took on running La Cantina in the mid 1990’s with the help of her children after her parents, siblings and husband passed away. “I have done almost every job here at the restaurant,” Norma said. “I have worked here all of my life, even while raising my children. They would come with me to work and get little jobs to do as they were growing up.” Norma spends over ten hours of her day at the restaurant. She pay bills, talks with salespeople, takes reservations, cleans and organizes, and signs the payroll in the morning. She takes a break in the afternoon, and then returns to help as a hostess at night. When she isn’t working, Norma enjoys resting and spending time with her family, including her three grandchildren, Chris, Alicia and Isabella, and great-grandson, Antonio. - Emily L. Magyar
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Confessions of an Advertising Goddess…
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West Michigan Beaches – People who haven’t looked out over Lake Michigan from the shores of South Haven often can’t believe that we possess a lake so large that that you can’t see the other side, with waves and sand that rival any California beach.
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Count ‘em… Four Beautiful Seasons – We have it all; summers on the beach, autumns with apples and pumpkins, beautiful winters that are perfect for skiing, and a spring where the world around us comes alive again.
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A True Culture Club – It’s easy to think that Kalamazoo is a larger city than it actually is. With numerous art galleries, Miller Auditorium, and the KIA, mixed with the symphony, civic and the multitude of festivals and art shows, a person can find culture 365 days a year.
“Promise…What Promise?” “Did you know that Sleeping Bear Dunes was voted ‘Most beautiful place in America’ on Good Morning America?” asked a fellow book clubber as she reached for the Cabernet to refill her glass. “You know…” chimed in another friend, “West Michigan is really an incredible place to live. Too bad the rest of the country hasn’t figured it out yet. We need to do a better job of telling people how cool this area is. When was the last time you heard someone talking about ‘The Promise?’ Why aren’t we making a bigger deal of it?” Being off-topic isn’t unusual at our book club gatherings but the fact that my friends echoed a thought that I’ve been having made me wonder… why HAVEN’T we done a better job of trumpeting the virtues of our splendid area? Ask anyone outside of Michigan what they think about our state and you’re likely to get a combination of: Shaped like a mitten (don’t get me started on Wisconsin’s claim), Detroit and the Great Up-North. Now don’t get me wrong, I love the bridge and the U.P. as much as the next Michigander but there is so much more to our Great Lakes State. Let’s run through a few highlights you’ll find around Kalamazoo and the West Michigan area: •
The Promise – A FREE college education for kids who attend and graduate from the Kalamazoo Public School system. Other cities have tried to copy The Promise but no city comes close to what this great city has to offer families.
We also have the beautiful Kal-Haven Trail linking Kalamazoo to the lakeshore, a zoo in Battle Creek that brings Africa to life, and a downtown entertainment district that creates a vibrant, electric energy to the city. It’s up to all of us to extol the virtues of Kalamazoo and the riches of West Michigan. It’s time to remind the world about The Kalamazoo Promise and that we are indeed the diamond ring on the Michigan Mitten. So what do you think makes this area special and how can we tell the world? Share your thoughts with me and others on Facebook at http://www.facebook.com/adshopetc. The Advertising Goddess (AKA - Heidi McCrary) is coowner of Ad Shop, etc. – a boutique advertising agency offering full-service and ala carte marketing services to local businesses. Contact Heidi at heidi@adshopetc.com or at
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Courtesy of MetroCreative
8
Entertaining Ideas in Kitchen Design
“No matter where I serve my guests, it seems they like my kitchen best.” This saying has adorned wall plaques in many people’s kitchens, and for most individuals the sentiment is quite true. The kitchen tends to be the gathering place for the family. When thinking about renovating the kitchen, it pays to have entertaining in mind.
Stocking the Home Bar Plenty of at-home entertainers choose to try their skills as amateur mixologists at cocktail parties and other social occasions. The key to honing one’s skills is having the right tools on hand and that includes the staples of any home bar. When outfitting the home bar, here are the essentials to have on hand to make most of the common drinks.
It is widely known that improvements to kitchens and bathrooms often reap the greatest return on investment. When making changes to the kitchen, paying attention to the trend of kitchen entertaining can make the room even more valuable should you choose to sell at a later point in time. Gearing renovations around kitchen entertaining also can make the space desireable for current use. Here are renovation considerations for making the kitchen an ideal gathering spot for family and friends.
❑ Space: The best kitchens for entertaining are roomy and feature an open floor plan. For homeowners who
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❑ Liqueurs: Amaretto, various Schnapps (apple, peppermint, etc.), vermouth, triple sec, and Irish cream
❑ Liquors: Rum, gin, brandy, bourbon, vodka, tequila, and whiskey
❑ Mixers: Sour mix, water, club soda, cola, lemon-lime soda, orange juice, tomato juice, tonic water, ginger ale, cranberry juice, and pineapple juice
❑ Garnishes: Bitters, black pepper, cocktail olives, limes, lemons, oranges, grenadine, maraschino cherries, salt, sugar, and tabasco sauce
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❑ ❑ ❑ ❑
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have limited space, the first decision may be to expand the kitchen by building an extension on the home or taking down a wall. Many homeowners find that spacious eat-in-kitchens are preferable over a small kitchen and formal dining area. So if a dining room abuts the kitchen, remove the wall to create a large kitchen space. Multiple islands: Instead of one large island, consider two islands. They are less cumbersome, making it easier for guests to easily traverse the kitchen. One island can be set up with a prep sink and wine cooler, while the other can feature a countertop-mounted induction stovetop for convenience and safety. A few tall stools around the back of one island can provide seating while prepping, or for simple conversation. Company cleanup: Think about large sinks that can accommodate tall pots and pans, such as a doublebasin apron sink. Drawer-style dishwashers can be installed so that delicate china and glassware can be washed separately from grimy pots. This segregated style means homeowners can save money by washing smaller loads as needed. Gathering niche: A butler’s pantry or another alcove equipped with beverage center enables guests to gather in an area away from the main cooking and preparation space. Breakfast nook: Cozy banquette seating nestled next to a picture window is a great spot for early-morning coffee or when overnight guests trickle down for a hearty breakfast. Decorative brick or stone, or even a fireplace next to the nook completes the warm and fuzzy feel of the area. Large table: Homeowners who do a lot of hosting can benefit from a table that seats many. Consider room enough to accomodate a large table or one that can be expanded with a drop-in leaf. Hidden appliances: Key appliances such as dishwashers, refrigerators and even ovens can be masked with cabinet facing, so they blend right into the rest of the cabinetry. A larger refrigerator with features for entertaining, such as room for platters or bakery cakes, is ideal for the host and hostess. A separate beverage drawer eliminates the need to open the refrigerator repeatedly, plus it’s at a great height for kids looking for juice boxes. Lighting: Consider many different lighting sources. Pendant lights over islands illuminate these work stations. Recessed lighting under cabinets can brighten countertop areas that tend to be dark. A chandelier or bold fixture over the table shows off the amazing meal.
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Do you have fashion questions and dilemmas of your own? It’s easy to ask our Image Consultant Kelly Duggan, just send your questions to Kelly at info@womenslifestylekazoo.com. Be sure to indicate Image Questions in the subject line.
Tips for Savvy Professional Dining and Networking “Good manners will open doors that the best education cannot.” -Clarence Thomas Today many business opportunities arise over a lunch or dinner meeting, or in a social networking environment. These are the occasions where your table manners and polite demeanor can set you apart from the crowd.
Here are a few tips to help you during your next business dining experience. As soon as you are seated, place the napkin on your lap. There are a few guidelines to keep in mind concerning your napkin. Use it to blot your lips and face, verses wiping as with a washcloth. If you need to excuse yourself from the table, the napkin goes on the seat or back of the chair. Finally, once your meal is done, place the napkin to the left side of the plate or in the center of the place setting if the plate is gone. The silverware can be a little intimidating upon first glance, but knowing where to start is easy! Work your way from the outside in towards the plate. Make sure to hold your silverware lightly and remember to never clench your fists around the silverware! The fork and spoon are held with the thumb and forefinger about three quarters of the way up the handle. The knife is held about halfway down the handle where forefinger is pushed down on top where it joins the handle. The “resting” position for your silverware is on each edge
of the plate, where they are placed at an angle. When you are finished, place the knife, fork and spoon beside each other on the plate diagonally from upper left to lower right. The right time to start eating depends on the size of the group. When you are in a group of six or less, wait patiently until everyone has been served. However, when the size of the group is seven or more, wait until the first two or three are served their food and then begin to eat. Aside from the manners related to the dining experience, it is important to remember the main reason why you are there – to grow business opportunities! When you make your entrance, walk in with confidence. In networking situations take a minute to survey the room and then follow your instincts about whom to approach. Don’t be afraid to introduce yourself with a simple “hello” and brief introduction of who you are. Steer clear of approaching a group of two, as they may be in the middle of a business conversation. Do look to start a conversation with a person on their own or a group of three or more. Remember now is the time to listen more than you speak and ask others about themselves, while staying clear of sensitive issues. My networking motto “contacts, not contracts!” Your politeness and polished presence will give you an edge and set you apart from others. Good luck and bon appétit on your next business dining experience!
Kelly Duggan is an Image Consultant specializing in executive and personal image development, etiquette and communication skills. She is a certified member of the Association of Image Consultants International. Contact Kelly
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9
Eco-Friendly Cooking Ideas
C
ooking in an eco-friendly way generally means taking measures to reduce energy in the kitchen. There are several steps you can be take to cut down on energy usage. • Use the microwave. Microwaves heat up water molecules in food to cook it at high speeds. While a person probably can’t cook an entire gourmet meal in the microwave, it certainly can be used for side dishes or to prep food for other methods of cooking. For example, use the microwave to steam fresh vegetables and defrost meat so it cooks more quickly later on in the oven. • Use covers on pots. Don’t waste water unnecessarily. Cover pots on the stove when boiling water so that it can come to a boil more quickly. Also, water won’t be lost to evaporation. • Turn off the heat. Turn off the gas or electric burner on the stove top 10 minutes before cooking time is finished. The residual
heat in a covered pot will continue to cook the food without the need for extra energy. • Choose the right cookware. Choose cookware made of metals that conduct heat well so that food is cooked efficiently. Avoid coated pans, as the nonstick coating has been shown to emit noxious fumes and flake off into cooked food. • Buy quality cookware. Invest in wellmade cookware and utensils. Cast iron is a durable material that is very good for cooking. • Explore options for ceramic cookware, as well as bakeware. • Use the right sized pot. Placing a small pot on a large cooktop burner wastes energy, and vice-versa. • Try a toaster oven. Cook small servings of food in a toaster oven, which will use less energy than firing up the oven.
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PO Box 50374 • Kalamazoo MI 49005 • voicemail: 269-343-7865 • www.kalamazoonetwork.org
Today’s Networking: Social Media for Small Businesses Effective networking is based on relationship building. Just as you would build your referral network by becoming involved in networking groups, meeting new people and forming relationships, you can extend your efforts online with social media. Business is personal. The more your clients connect with you, the stronger your relationship and the less apt they are to shop around for your products or service. People do business with people they like and trust. Social media provides you with a way to make your business personal, to strengthen your current relationships and to connect with people before they ever meet you. Here are the steps needed to implement social media for your business. First: Make goals. Decide on very specific goals you want to achieve and write them down. Second: Listen to your best customers. You want more of them, right? Find out from them where they use social media, what they like, how often, etc. This is your core demographic. Go where they go. Third: Build your social media. There are so many opportunities available, Facebook, Twitter, Blogger, Linked In, etc. But choose wisely. You don’t want to be kicked off for inactivity. Fourth: Engage your followers. Ask questions to achieve your goals. Do you want to move inventory? Offer a discount to the first five posts. Are you looking to change your products? Ask what people want that you don’t have. Should you improve your educational materials? Ask for critique. Become a valuable resource. Connect your followers with content that they will find useful. This is the online networking that makes you valuable. Make sure it is relevant. Create a content plan and stick with it. Fifth: Measure and analyze. Did you move that old inventory? Gain 10 likes last week? Try many things, but remember you are building a personality and trust. This doesn’t happen overnight. Just as building a personal network takes years, building your social media brand will take time, but it is well worth the effort. Joan VanSickler is serving her 5th year on the Kalamazoo Network Board and is the 2011-2012 President. Communicate by Design with Joan VanSickler, Mixed Media Marketing and Design http://www.facebook.com/groups/24635987885/
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CALENDAR
of Events
It’s easy to get listed in our Events Calendar. Our deadline is the 10th of the monthprior to publication. Email us at: calendar@womenslifestylekazoo.com Please type Calendar in the subject line. Or you may mail your info to P. O. Box 2284, Portage MI 49081-2284
March 1,8,15,22 Kalamazoo Optimist Club Colonial Kitchen. Topics will include: Member Fellowship, Peer Mediation, Dream Center, Essay Contest Winners, and Kalamazoo in Bloom. More info @ dwvanloo@sbcglobal.net or 269-327-8647. March 1 – 4 Outdoor Ice Skating Millennium Park. Hours vary. This large outdoor refrigerated ice rink features an excellent skating surface, warming house, restrooms, skate rental, skate sharpening and food concessions. $4 plus rental. 269-3294522. http://www.portagemi.gov March 1 – 16 Planetarium Laser Light Show Kalamazoo Valley Museum Planetarium. 8:30 pm. Laser light show set to music by the classic rock group Led Zeppelin. $3. 269-373-7990. http://www.kalamazoomuseum.org March 2 Art Hop Various Locations throughout Downtown Kalamazoo. 5 – 9 pm. Art Hop is a free event that features new art exhibits in a fun, casual atmosphere. Numerous galleries and businesses in the downtown area host a variety of artwork. Free. 269-342-5059. www.kalamazooarts.com March 2 – 3 Women's LifeStyle Expo Kalamazoo County Expo Center. Friday 12 – 6 pm, Saturday 9 am – 5 pm. Two day extravaganza event created for women by women! Fun, educational and entertaining! $5 adults, Children 12 and up $2. 269-488-9780. http://www.womenslifestylekazooexpo.com March 2 – 18 Smokey Joe's Cafe Civic Auditorium. Call for times. The Auditorium is gonna’ “Shake Rattle and Roll” as we celebrate the golden age of rock and roll with the longest running musical revue in Broadway history. $12 - $23. 269-343-1313. http://www.kazoocivic.com March 3 Lamentation – Prayer for Difficult & Chaotic Times Transformations Spirituality Center.
9am – noon. We’ve all had cause to “cry out” on occasion. Pray with the lamentation psalms; learn about the cycle of lament from crying out through sorrow to praise and gratitude; and write your own ‘psalm of lament.’ $35 Info @ www.transformationscenter.org or info@transformationscenter.org or 269-381-6290 ext. 249 March 3 Book Sale Parchment Community Library, 401 S Riverview Drive. 10 am – 3 pm. Early bird sale at 9 am for $1. 269-343-7747. March 5 K-IAAP Meeting Kalamazoo Educational Resource Agency (KRESA), 1819 E. Milham Road, Portage. 5 pm. The Kalamazoo Chapter of the International Association of Administrative Professionals (IAAP) will host speaker Dr. Kate Holladay, “Guided Stress Reduction Meditation”. No cost for the meeting. Contact Michelle Stickley at 269-553-2086 or michelle.stickley.cnuz@statefarm.com for more information.
Whitacre. Tickets: $25 adults or $5 student. 269-337-7407. March 8 WomenHeart of Greater Kalamazoo Lawrence Education Center, room 123. 6:30 – 8 pm. WomenHeart of Greater Kalamazoo is a support group for women living with, or at risk for, heart disease. In March, Borgess Nutritionist Heather Ritchie will be presenting Healthy Recipe Modifications. She will be demonstrating ways to make recipes healthier for your heart. Please RSVP (or for more information) to Amy Swager at 269-746-5761 or WHGtrkalamazoo @womenheart.org March 8 – 10 Home Expo 665 Mall Drive, Portage. Wed. 5 – 9 pm, Thurs & Fri 12 – 9 pm; Sat 10 am – 7 pm. The Home Expo, a Southwest Michigan premier home and garden event, is put on annually by the Home Builders Association of Greater Kalamazoo. $10. 269-375-4225. http://www.Kalamazoohome page.com March 9 – 11 K-9 Fanciers Dog Show & Weight Pull Kalamazoo County Expo Center, Expo South. Fri. 3 pm, Sat. & Sun. 8 am. UKC Regional event with weight pulling, conformation and junior showmanship. Admission is free to spectators, there is a registration fee
for participants. For information call 269-664-5157 or email mtanko693@aol.com. For entries go to www.dogonez.com March 10 Shamic Study 10 am – 4 pm. The Earth as our teacher; The Mineral World. Light Warrior Clan will gather for a teaching and dish to pass for potluck. RSVP is required at meglarou@gmail.com or call 269-966-3116. March 10 Beyond Bach – Opus IV Chenery Auditorium. 2 pm. Students and tachers from across Kalamazoo County combine forces (and imaginations) to present the fourth biennial Orff Music and Movement Festival, celebrating the music and life of master compuser J.S. Bach. 269-337-7407. March 10 Basic Cooking Techniques Can-do-kitchen. 4 – 6 pm. Explore the culinary delights with hands on instruction from professional chefs! Hands on instruction provided by Chef Matt Askelson. $85. 269-216-4596. http://kalamazoocooks.org
See You at the Expo!
March 6, 20 Free Vein Screening Premier Vein Center. If your legs ache or feel heavy, Schedule your FREE painless screening. We can tell right away if you may have a vein disease. Register at 269-388-6350 or http://www.premierveincenter.com/ve in-screening March 6 – 28 Kalamazoo Indoor Flea & Farmers Market Kalamazoo County Expo Center, Expo North. Tuesdays & Wednesdays 8 am – 2 pm. Come check out the market for some great deals and great merchandise! Choose from new and used items, handcrafted items, fresh and local foods, and much more! Admission is free. Concessions available. For booth space, call 269-383-8761 or visit www.kalamazooexpocenter.com March 7 Conspirare Portage Central High School Auditorium. 7:30 pm. Making their Kalamazoo debut, Conspirare will present a program of American works as well as a world-premiere by compose Eric
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March 11 Essentials of Pacific Rim: Hawaii Regional Cuisine Can-do-kitchen. 3:30 – 5:30 pm. First things first here folks...no Spam will be served! Join our Island Chef Kirk McKinney on a journey through Hawaiian Regional Cuisine. 269-216-4596. http://kalamazoocooks.org March 11 Gabriel Iglesias State Theater. 6 pm. Gabriel Iglesias has been described as unbelievably funny, electrifying, and a gifted performer who has the ability to consistently deliver a quality comedy experience in every venue he performs in. $20.50. 269-345-6500. http://www.kazoostate.com March 13 Creating the Structure of Belonging with Peter Block Transformations Spirituality Center. 9am – 3pm. Today’s leaders must set aside the role of hero for that of host. Learn how to hold paradox, shape supportive work environments, coach, inspire, and respond to life’s challenges from a place of deep groundedness. $85 Info @ www.transformationscenter.org or info@transformationscenter.org or 269-381-6290 ext. 249 March 13 Kalamazoo Network Fetzer Center WMU. 5:15 pm Dinner & Program; Networking for business women. Cost $20. RSVP to www.kalamazoonetwork.org March 13 Lost & Found: Shipwrecks of the Great Lakes Parchment Community Library, 401 S Riverview Drive. 6:30 pm. Ms Valerie van Heest, Divers Hall of Fame. Free. 269-343-7747 March 13 & 27 Michigan Professional Women's Resource Burdick/Holiday Inn West – the Loft Room. 9 – 10 am. We are a women's networking and resource group. Guest Welcome! For more information call 269-323-0536 or 269-323-8332. March 15 74th Annual Southwestern Michigan Vocal Festival Miller Auditorium. 7 pm. Featuring the high school festival chorus, honors choir, and University Chorale. Free. 269-387-4667. http://www.wmich.edu/music March 15 – 25 The Cure for Love University Theatre. Times vary. WMU Faculty member and playwright, Jay Berkow, brings us this bawdy and flirty farce adapted from the Alexander Dumas novel Fernande, about a prestigious family trying to find a cure for
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love. Tickets: 269-387-6222 or www.wmutheatre.com March 16 West Michigan Area Show Reception and Awards Ceremony Kalamazoo Institute of Arts. 5:30 – 7:30 pm. Please join us as we celebrate the opening of the 2012 West Michigan Area Show and congratulate those area artists who are exhibiting. The Awards Ceremony will begin at 6:30 pm with over $5,000 in prizes to be awarded. 269-349-7775. http://www.kiarts.org March 16 Willow Lake Gallery Parkview Hills. 6 – 8 pm. Reception for Joshua Lawrence, Abstract Acrylic Panter. Exhibit runs March 2 – 31st, from 9 am – 6 pm. Free. 269-372-4444 or 269-267-6006. March 16 Dance Forms Wellspring Theater, Epic Center. 7:30 pm. On-screen appearances in the film The Black Swan have cast a light on the adventuresome spirit and vast musical gifts of violinist Tim Fain, who has emerged as a mesmerizing new presence on the music scene. $30, $15 advance student. 269-382-7774. http://www.fontanachamberarts.org March 17 Walk for Water Walkathon Miller Plaza on WMU's Campus. 1 – 3 pm. Please join WMU students and local supporters of Clean Water for the World for the 3rd Annual "Walk for Water" Walkathon. 269-342-1354. cleanwaterinfo@gmail.com March 17 – 18 Kalamazoo Living History Show Kalamazoo County Expo Center. Sat. 9 am – 5 pm, Sun. 9 am – 4 pm. 37th annual event with over 10,000 re-enactors from the French & Indian War through the Civil War are featured along with the finest craftsmen, dealers and history buffs from across the Nation. Admission: Adults $7 for 1-day pass, $10 for weekend pass. Children under 12 are free. For more information contact Leslie Martin Conwell at 765-563-6792 or kalamazoolivinghistory@gmail.com www.KalamazooShow.com March 19 Women In Networking Meeting Personal Care Center, 8799 Gull Road, Rear Entrance, Richland. 6 - 8 pm. You're Invited! Networking, beverages & snack. Cost is $7 (cash please). RSVP: win.richland@yahoo.com by Thurs. before. More Info: http://win.richland.tripod.com March 21 5th Annual Ladies Night Out and Fashion Show Kalamazoo Insititute of Arts. Doors Open - 6 pm. Fashion Show – 7 pm.
www.womenslifestylekazoo.com
Gather your girlfriends for wine and hors d'oeuvre, lavish door prizes and special offers, a runway show of spring fashions from prominent local retailers and artful add-ons. $40. For tickets: 269-349-7775, ext 3001. March 21 Cuisine for Diabetics Can-do-kitchen. 6 – 8 pm. In this class we will learn how easy it can be to sustain a healthy diet and most importantly how a diagnosed diabetic can navigate the world of diabetic friendly cuisine. $85. 269-216-4596. http://kalamazoocooks.org March 23 – 24 Crawlspace Eviction Farmers Alley Theatre. 8 pm. Join Crawlspace Eviction in celebrating this awesome land of ours. We honor these United States of excess in our March show: Liter of the Free World. Tickets: $10, $7 students. More info: crawlspacetheatre.com March 24 Mom to Mom Sale St Monica School Gym, 530 West Kilgore Road, Kalamazoo. 9 am – 1pm. Chance to buy and sell gently used maternity, baby and kids clothing, toys, gear and more at one location! $1 donation admission. Info at www.stmonicakzoo.org/boosters or email stmonicamom2momsale@gmail.com March 24 Spring Bazaar Richland Area Community Center at 9440 East CD Ave. 10 am - 2 pm. Featuring Scentsy, Tastefully Simple, Pampered Chef, It works, crafts and much more! Free admission. For more info email moneys7714@sbcglobal.net March 24 – 25 Shipshewana on the Road Kalamazoo County Expo Center, Expo Main and South. Sat. 9 am – 6 pm and Sun. 10 am – 5 pm. This is a one-of-akind indoor market aimed towards the family that would like to find all their shopping needs in one place, at great prices and have some fun doing it! Admission: Adults $4, Children under 12 are free. For more information call Julie or Darrell Lepper at 269-9798888 or email jdlcorp@aol.com www.shipshewanaontheroad.com March 24 Mom to Mom Sale St Monica School Gym, 530 West Kilgore Road, Kalamazoo. 9 am – 1pm. Chance to buy and sell gently used maternity, baby and kids clothing, toys, gear and more at one location! $1 donation admission. Info at www.stmonicakzoo.org/boosters or email stmonicamom2momsale@gmail.com
March 24 Spring Bazaar Richland Area Community Center at 9440 East CD Ave. 10 am - 2 pm. Featuring Scentsy, Tastefully Simple, Pampered Chef, It works, crafts and much more! Free admission. For more info email moneys7714@sbcglobal.net March 24 – 25 Shipshewana on the Road Kalamazoo County Expo Center, Expo Main and South. Sat. 9 am – 6 pm and Sun. 10 am – 5 pm. This is a one-of-akind indoor market aimed towards the family that would like to find all their shopping needs in one place, at great prices and have some fun doing it! Admission: Adults $4, Children under 12 are free. For more information call Julie or Darrell Lepper at 269-9798888 or email jdlcorp@aol.com www.shipshewanaontheroad.com March 26 John Dear Meditation and Signing of “Lazarus, Come Forth!” Transformations Spirituality Center. 6:30 – 8:30pm. Traditionally the story of Lazarus is read as a story about friendship and faith, Dear shows through his extended meditations how it also summarizes the persistent theme of the Gospel—“the new life of resurrection peace.” $30. Info @ www.transformationscenter.org or info@transformationscenter.org or 269-381-6290 ext. 249 March 26 John Dear Meditation and Signing of “Lazarus, Come Forth!” Transformations Spirituality Center. 6:30 – 8:30pm. Traditionally the story of Lazarus is read as a story about friendship and faith, Dear shows through his extended meditations how it also summarizes the persistent theme of the Gospel—“the new life of resurrection peace.” $30. Info @ www.transformationscenter.org or info@transformationscenter.org or 269-381-6290 ext. 249 March 31 – April 1 Spring Into Wings Arts & Crafts Show Wings Stadium. Sat. 8 am – 4 pm, Sun. 10 am – 4 pm. As spring brings excitement of warmer weather it also brings shoppers looking forward to purchasing garden and home decor to spruce up their homes, wedding and Easter Gifts and rewards for themselves for making it through another winter. Free. 269-345-1125. http://www.eagletakeflight.com April 6 Art Hop Various Locations throughout Downtown Kalamazoo. 5 – 9 pm. Art Hop is a free event that features new art exhibits in a fun, casual atmosphere. Numerous galleries and businesses in the downtown area host a variety of artwork. Free. 269-342-5059. www.kalamazooarts.com
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Conversation Starter
Reader’s Lounge Sugar Baby By Gesine Bullock-Prado Abrams, 2011, $29.95
by Alexandra Fix Without apology, this book of sweetness begins with the premise, “This is a book about cooking sugar, not about baking with sugar.” With a heavy duty pan, candy thermometer, wooden spoon and a great deal of respect for the intense temperatures reached in candy-making, Gesine BullockPrado invites readers into her kitchen to create glorious sugar treats. Additional lush ingredients include honey, butter, cream and agave nectar. Simple syrup is an easy recipe start, with a bit of lavender to add to sparkling water or champagne. Quickly, Bullock-Prado draws us in to making such fanciful treats as lemon gelato, Swiss buttercream and champagne gelee. Budding confectioners can learn to make their own candy corn or marshmallows, caramel corn and cotton candy, also affectionately called candy floss or fairy floss. There’s sugar on snow and salty crunchy sweet nuts, as well as ginger and lime milk candy and soft honey nougats. Bullock-Prado pulls together the skills learned in this cookbook with a final bakery chapter, introducing treats like vanilla pecan swirl teacakes, Parisian macaroons and green tea crepes. Bullock-Prado is the creator of Gesine Confectionary, a product line of handmade creations from her shop in the mountains of Vermont. She has appeared on the Rachel Ray show and her products have received national attention, including the Food Network and People Magazine. Her blog at www.gesine.com is sweetly tantalizing.
The Kitchen Counter Cooking School By Kathleen Flinn Viking, 2011, $26.95 Kathleen Flinn, a graduate of Le Cordon Bleu in Paris, brings fresh, wonderful ideas to the simple world of everyday cooking. This book documents her kitchen experiment with 9 women volunteers. Each individual, before the project began, found cooking to be a burden or a challenge rather than a pleasure. Lacking time and/or confidence, many had slipped into the frequent use of boxed or frozen convenience foods. Most were well aware of the fresh, local and seasonal food choice concept, but few believed that it was feasible. To begin the project, which becomes the framework of the book, Flinn enters each one’s kitchen and assesses the refrigerator, freezer and pantry. She explores the food routines in that home such as what’s prepared, what’s eaten and what’s tossed out. Then Flinn’s classes begin and this book enables us to enter that classroom. Flinn shares many simple, but overlooked, tricks and tips in prepping and cooking food. There are chapters about meat cuts, broth and stock, vegetable preparation, bread baking and fish and poultry variations. As you move along with Flinn’s students’ experiences, you’ll find yourself ready to toss out the myriad of commercial salad dressings and make your own vinaigrettes. You’ll be roasting bones and simmering meat stock for soup and gravy. You may never buy spaghetti sauce or that round container of parmesan cheese again. You’ll be more in tune with fresh food that saves you money. You’ll learn to take stock of what’s currently in your freezer and refrigerator and create meals from what’s there, with less waste and more options. For households with children, Flinn presents the clever idea
of food layering. This is cooking basics for the kids, like pasta, vegetables, cheese or meat, keeping the layers separate for them and then blending and embellishing the ingredients for grownup appetites. It’s a tasty concept that brings the family on board to better everyday eating.
Alexandra Fix is the author of ten non-fiction children’s book, including the series Reduce, Reuse, Recycle (Heinemann Library). Over the years, she has truly enjoyed being a children’s librarian, registered nurse, freelance writer, mother and grandmother.
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The Hour That Matters Most, The Surprising Power of the Family Meal By Les and Leslie Parrott With Stephanie Allen and Tina Kuna Tyndale House Publishers, 2011, $15.99 After preparing separate food items, too many times, for her two boys, her husband and herself, author Leslie Parrott laments, “My kitchen had turned into a food court and my family members were customers.” Determined to have the shared family dinner hour she had once envisioned, Leslie and her husband, Les, made dramatic, satisfying changes in her evening routine and share those life-changing ideas with readers. Leslie, a marriage and family therapist, and Les, a psychologist, make a case for building healthy family connections through the simple, but often overlooked, golden opportunity that the family dinner hour holds. “A meal prepared at home, where the family gathers around a table, nourishes the core of who we are and who our children become.” They cite studies which show that families who eat together are more likely to raise children who are less likely to smoke, drink, use drugs, deal with depression, develop eating disorders or become overweight. This book presents a convincing case on why family meals are worth the effort. Without dumping a new load of guilt on parents who are already overwhelmed, they share their secrets for creating home as the safest place on earth – a place to refresh, recharge and renew. The Parrotts are quick to reassure readers that eating together gets better with practice. They devote an entire chapter to “recovering the fundamentals of family dining” by offering simplified cooking ideas, advice on mood setting, avenues for communication and simple mealtime manners. Without question, they advocate turning the television off during family meals and opening the table talk. Each chapter includes a recipe that has a good chance of pleasing the family and easing the stress on the day’s chef. These meals have been developed by Stephanie Allen and Tina Kuna who are the founders of “Dream Dinners,” a fix-and-freeze company. When it comes to conversation about this book, you’ll find that the final chapters present a how-to guide for starting a fix-and-freeze club among friends. The idea is to assemble multiple dinners together that can be divided between the club members and frozen at home for fast, healthy meal choices on a busy day.
www.womenslifestylekazoo.com