You're Invited Magazine - Summer 2015

Unique S’mores Recipes Tropical S’mores, Strawberry S’mores, & more

Paying tribute to our Military

Volume 3 ♥ Summer 2015

Table of Contents

44 36 WELCOME

IN THE SPOTLIGHT

PARTIES & CELEBRATIONS

3

Letter from the Editor

32

36

4

Your Hostesses

5

Our Favorite Things

53

Capturing Memories

Arizona Rub

A Country Western 4th of July

44

CONFETTI

Not Your Traditional S’mores

7

What is a Mother?

12

We Salute Our Military

AROUND THE WORLD

20

United States Armed Forces

53

SEASONAL ENTERTAINING

31

Become a Grill Master

8

Happy Mother’s Day

42

Patriotic Craft Décor

14

Thanks for Serving

50

Photography Tips

24

Under the Tropical Sun

8

Cover On the al Sun

pic the Tro Under graphy n Photo e u r G y Photo b

2

Summer 2015

Fiesta of the Spanish Horse

Letter from the Editor

Ah, summer Just imaging sitting around an open fire, roasting marshmallows, and enjoying the company of friends. Then smashing your hot marshmallow between two graham crackers and a piece of chocolate, watching as the chocolate melts and oozes out. Quickly you take a bite of this delightfully yummy dessert. Afterwards licking your fingers and hands to make sure you’re not missing a drop or leaving a mess behind. Campfire s’mores are very popular – especially during the summer when the days are long and sunny. They’ve been around for years, however, we felt it was time to give them a makeover. This summer, why not make some tropical s’mores, strawberry s’mores, or even apple pie s’mores. You can find these recipes and more in our Not Your Traditional S’mores celebration.

Photo by: Camela Brennand

While you’re enjoying your tropical s’mores, wishing you were lounging on a hammock under a palm tree, admiring the beautiful turquoise water, you can still bring paradise home. Our Under the Tropical Sun will give you the motivation to invite a few friends over, turn on some calypso music, and entertain Caribbean style.

Oh, and don’t forget the sunscreen.

Speaking of sunscreen. With my fair skin, I’ve spent many summers looking like a lobster. My parents loved to vacation in Palm Springs, CA and Arizona where temperatures are in the triple digits during the summer.

Speaking of Arizona, in our In the Spotlight section, we’ve featured Arizona Rub, whose wonderful line of rubs and seasonings range from mild to hot! Their products have won many awards and are truly delicious. We even used their burger recipe and Chipotle rub for our Country Western 4th of July party.

My family also spent time in Palm Springs, which is near Twentynine Palms Marine Corps base. The United States Marine Band would perform at a local park on the 4th o July. My dad was a Marine, so we always went. I loved it. I am so grateful for our military! In this issue we wanted to honor them, so please check out our military section and next time you see one of our servicemen or women, tell them “Thanks for Serving!”

Sheri Sheri Lamas

Roy E. Lamas, Jr.

www.youreinvitedmag.com

3

Meet Your Hostesses

Left to right: Linda, Kathleen, Cindy, and Sheri Photo by: Camela Brennand

Co-Founder / Editor-in-Chief / Creative Director / Writer

Co-Founder / Publisher / Writer

Independent Food Editor / Writer

Independent Copy Editor / Writer

You’re Invited Magazine is published quarterly. All content is produced and presented in good faith, based on information we’ve researched from different sources. No liability for their use or misuse exists. All rights reserved. © 2015

4

Summer 2015

Our Favorite Things Sheri Lamas

W hat is y our favorite summertime drink?

Lemonade.

W hat do y ou enjoy doing during the summer?

I love going to Palm Springs, CA my home away from home.

I love the heat, so triple digit weather doesn’t bother me.

Name three plac es y ou’ve never been to, but w ould like to visit?

Although, there are many places I would love to see, I would say my top three are Paris, Venice (especially during Carnival), and the Greek island of Santorini.

W hat is y our favorite ride at Disney land?

I love Disneyland! It’s tough selecting just one. I love Pirates of the Caribbean and riding the Carousel (yes, I’m a kid at heart), but lately it’s been Indiana Jones.

Linda Yonan W hat is y our favorite summertime drink?

Iced Tea. W hat do y ou enjoy doing during the summer?

Picnics, summer concerts, and going to Palm Springs. I love the desert!

Name three plac es y ou’ve never been to, but w ould like to visit?

Paris, France, Venice, Italy, and Montreal, Canada.

W hat is y our favorite ride at Disney land?

I love Pirates of the Caribbean. The fighting between the ships, the pirates chasing the maidens, and finding the gold!

Cindy M. Lloyd

Kathleen R. McKissick

W hat is y our favorite summertime drink?

Raspberry or Strawberry Lemonade.

W hat do y ou enjoy doing during the summer?

I love the sun and warmth of California! My favorite activity would be sitting out by the pool and reading, while I BBQ lunch and dinner. I am the Grill Master at my house!

Name three plac es y ou’ve never been to, but w ould like to visit?

(1) The South to see the antebellum mansions and historical sites. Gone with the Wind is my favorite movie! (2) Alaska to see Glacier Bay and Denali National Park and (3) To visit colonial America to see where our forefathers started this great country.

W hat is y our favorite ride at Disney land?

It’s a tie between Pirates of the Caribbean and It’s a Small World. I love the songs and sing “Yo Ho…” throughout the ride! It’s a Small World brings me back to my childhood and something about the children of the world all linked through music touches my heart.

W hat is y our favorite summertime drink?

Unsweetened Black Iced Tea. W hat do y ou enjoy doing during the summer?

It used to be going to the theme parks and riding the roller coasters. But now I like spending time with family and friends...while enjoying the comforts of air conditioning!

Name three plac es y ou’ve never been to, but w ould like to visit?

Ireland (family origins), Australia (breathtakingly beautiful) and Washington D.C. (historical and “monumental”).

W hat is y our favorite ride at Disney land?

That’s a tough question for a previous Disney employee! It used to be the Country Bear Jamboree Vacation Show, because I was the voice of the Clam! For thrills, it’s Space Mountain (I even got to ride it with the lights on). For corny jokes, The Jungle Cruise. For historical significance, definitely Great Moments with Mr. Lincoln. Happy 60th Anniversary, Disneyland (opened July 17, 1955)!

©Haywiremedia|Dreamstime.com-Vacation Beach Chairs On Sand Photo

www.youreinvitedmag.com

5

© Can Stock Photo Inc. / ilona75

6

Summer 2015

Confetti

Friend

Playmate

Seamstress

Entertainer Referee Chef

Maid

Disciplinarian

Alarm Clock

Teacher CEO

Hairdresser

Comforter

Administrative Assistant

Detective

Chauffeur

Photographer

Mediator

What is a mother?

Makeup Artist

Historian

Caregiver

Fashion Designer

Protector

Storyteller

Cheerleader

Nurse

Decorator

www.youreinvitedmag.com

7

Photography by Sandy Vogel

Seasonal Entertaining

8

Summer 2015

Happy M

Mother’s Day Photography by Gruen Photography

www.youreinvitedmag.com

9

Serve Mom breakfast in bed.

Greek Yogurt Ingredients 1 container vanilla Greek yogurt Granola Fruit of choice Pour yogurt into bowl. Top with granola and fruit.

10

Summer 2015

Easy Cream Cheese Danish Makes 8 servings Ingredients Two 8-ounce tubes of crescent rolls Two 8-ounce packages of cream cheese, softened 1 cup sugar 1 ½ teaspoons vanilla 1 egg, separated Raspberry jam (or any other flavor)

edge. Using a small cookie cutter, cut a small circle (or any other shape) out of the middle of the top half of your rectangle. Fold dough over to form a square. In opening of dough add a small scoop of jam. Be sure edges are pinched together. Beat egg whites and brush over dough.

Sprinkle with sugar. Bake for 30 minutes until golden brown.

Preheat oven to 350°F. Spray cookie sheet with non-stick spray. On a lightly floured surface separate crescent rolls. Press 2 triangles together to form a rectangle pinching together the seams.

You should have 8 rectangles. With electric mixer, combine cream cheese, sugar, vanilla and egg yolk. Evenly spread on bottom half of rectangle dough. Be careful not to go all the way to the

www.youreinvitedmag.com

11

Confetti

We salute all the veterans in our life Those who served during peace or during strife Through out our history, you stood the test Without those that served, we’d have no rest Some veterans are gone forever from our sight Weary are those struggling with injury plight Whether or not given praise as was due You gave your all till your tour was through Our brave sons, daughters, husbands and wives Some returned in triumph, some gave their lives Whether you served by land, sea, air or guard We hold all of you in great high regard By: Kathleen R. McKissick 2003

12

Summer 2015

some gave

ALL Some Gave All by Billy Ray Cyrus ©Sframe|Dreamstime.com-Memorial Day Cemetery Photo

www.youreinvitedmag.com

13

Seasonal Entertaining

Memorial Day is a time of remembering our brave men and women who paid the ultimate sacrifice defending this great nation and the freedoms we enjoy. They certainly deserve our thanks.

However, why wait. Why not thank an airman, Coastie, Marine, sailor, soldier, or veteran the next time you see them. Invite them over for a meal as a way of saying,

Thanks for Serving!

14

Summer 2015

Photography by Sandy Vogel www.youreinvitedmag.com

15

Menu Steak au Poivre Extreme Twice Baked Potatoes Mixed Vegetables Purple Hearts

16

Summer 2015

Seasonal Entertaining U.S. Coast Guard Centerpiece Instructions Materials Wood ship Red paint Blue paint Alphabet stickers U.S. Coast Guard stickers Floral foam, soaked in water Red and white roses Baby’s breath Eagle statue (optional) Sand wood ship for any rough edges. Paint ship red using two coats of paint. Allow each coat to dry before continuing.

Decide where you’re going to place the U.S. Coast Guard sticker (do not adhere it to the ship) and paint a blue stripe next to the back edge of sticker. Allow paint to dry.

Once dry, spray paint with a clear gloss. Allow gloss to dry before adhering the U.S. Coast Guard stickers to the ship.

Carefully position letters on both sides of the ship.

Soak floral foam in water for a few minutes. Remove, trim and place inside the ship. Clip roses leaving about a ½ inch stem. Place a row of white rose buds along the

perimeter, then fill in with red roses. Take small bunches of baby’s breath and cover floral foam where the ship and the flowers meet.

Place eagle on the back of the ship.

We found scrapbooking paper that resembled the dress uniforms of the four branches of service. A clear plate was placed on top to allow the uniform to show through.

Napkins were ironed, starched, and folded to create a crisp pocket for the silverware. A magnet for that particular branch was placed on top of the napkin fold. Gold stars were placed between each place setting.

U.S. Marines www.youreinvitedmag.com

17

Extreme Twice Baked Potatoes Makes 4 servings Ingredients 4 large baking potatoes 8 slices bacon 1 cup sour cream 1/2 cup milk 3 tablespoons heavy cream 5 tablespoons butter, softened (not melted) 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided Preheat oven to 350°F. Bake potatoes in preheated oven for 1 hour.

Cool potatoes in refrigerator for at least 1 hour (this makes them easier to cut and scoop). Slice about 1/4 inch off the potatoes lengthwise and scoop the flesh into a large bowl and save bottom skins*. To the potato flesh add sour cream, milk, heavy cream, butter, salt, pepper, 1 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the

18

Summer 2015

mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake in 350°F for 20-25 minutes until cheese is melted. *Save the top skins to use later. For a quick appetizer sprinkle cheddar cheese, green onions and bacon on the top skins and bake until crispy.

Serve with sour cream.

Mixed Vegetables We used frozen vegetables and prepared according to the package.

U.S. Air Force

Steak au Poivre

U.S. Army

Makes 4 servings Ingredients 4 (3/4- to 1-inch-thick) beef steaks 1 tablespoon kosher salt 2 tablespoons whole black peppercorns 2 tablespoon vegetable oil 1/3 cup finely chopped shallots 1/2 stick unsalted butter 1 tablespoon Dijon mustard 1/2 cup Cognac or other brandy 3/4 cup heavy cream Preheat oven to 200°F. Pat steaks dry and season both sides with kosher salt. Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.

Heat a 12-inch heavy skillet over moderately high heat until hot, about 3 minutes, then add oil, and sautĂŠ steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.

Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.

Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.

Stir in Dijon mustard. Add Cognac (use caution it may ignite) and boil. Stir until liquid is reduced to a glaze, 2 to 3 minutes. Add heavy cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.

Purple Hearts Purchased from Coffee Bean and Tea Leaf.

The Purple Heart is awarded to those wounded or killed while serving.

May we always remember them. www.youreinvitedmag.com

19

Confetti

United States A Interestin

By Kathleen R No matter which branch they are in - Army, Navy, Air Force, Marines or Coast Guard, I’m very thankful to all the brave men and women that have chosen to join the military and for their unyielding service to our great country. Not everyone is fortified with the courage, strength and dedication to defend our nation’s freedoms, and the freedoms of other people and nations, with their lives.

©Indigoiris|Dreamstime.com-US Army Emblem Photo

Those who have not served have some basic knowledge about our military. The Navy and Coast Guard are sea, Army is land, and Air Force is air. However, did you know the Marine Corps are all three? That only Officers are saluted? Can you name the mascots for each branch? Is that really “President-to-be” Captain Ronald Reagan’s signature on Major Clark Gable’s discharge papers? Here are some interesting tidbits about each branch.

ARMY FOUNDED: June 14, 1775 MOTTO: This We’ll Defend MASCOT: Mule, since 1936

20

Summer 2015

● Last branch to adopt an official song (1952). “The Army Goes Rolling Along” original lyrics by Edmund L. Gruber in 1908 and music by John Philip Sousa in 1917. ● Oldest military branch and the largest. ● Before he wore a Star Fleet uniform, Leonard Nimoy wore an Army uniform. ● Since 2011, it is the only branch that shuts down the last two weeks of December to allow instructors and recruits to go home for the holidays. It’s called Exodus. ● December 16, 1944, The Battle of the Bulge (a.k.a. “Operation Watch on the Rhine”) is the greatest battle in American military history. ● Mort Walker, the creator of the “Beetle Bailey” comic strip, is an Army veteran of WWII. ● The term “a cup of Joe” came about as a result of heavy coffee consumption by G.I. Joes (Army) in WWII. ● In 1942 the Women’s Army Auxiliary Corps (WAAC) was established and later became Women’s Army Corps (WAC).

WACs were given military status during wartime in 1943. ● West Point named a new barracks after Air Force General Benjamin Oliver Davis, Jr., A Tuskegee Airman.

Davis graduated from West Point in 1936. He later transferred to the Army Air Corps and then to the Air Force in 1947. Davis was awarded the Silver Star, Distinguished Flying Cross, and Air Medal.

Armed Forces ng Facts NAVY FOUNDED: October 13, 1775 Unofficial MOTTO: Non sibi sed patriae (Not self, but country) MASCOT: Goat, since 1904

©Indigoiris|Dreamstime.com-US Navy Emblem Photo

R. McKissick

● Original music for “Anchors Aweigh” was written by Lieutenant Charles A. Zimmerman and the lyrics by Midshipman First Class Alfred Hart Miles in 1906 and officially adopted in 1907. In 1997, the lyrics were revised by MCPON John Hagen (USN Retired) and it’s his Verse 2 that is widely sung. ● Since their trousers have “bell bottoms” (introduced in 1817), it makes it easier to roll them up when they wash the ship’s decks. The legs can be tied together, swung overhead so they fill with air and then they can be used as a life preserver if the sailor is thrown overboard. ● Cruisers are named for famous battles in U.S. history. Destroyers are named after important Navy personnel and heroes. Frigates are named for naval heroes. ● All U.S. Carriers are nuclear-powered, making refueling unnecessary for several years. ● The Nautilus was the first nuclear-powered submarine (1954). It was the first to reach the North Pole by sailing under it (1958). ● The oldest working warship in the world, The Constitution, is still a part of the Navy today. ● In 1944, one of the biggest naval battles in history was the Battle of Leyte Gulf in the Philippines. ● During the Civil War, some large wooden sailing ships were equipped with metal plating. These ships were called “ironclads.” ● In 1907, President T. Roosevelt had 16 battleships and 4 destroyers painted white.

They were sent on a 14 month world tour to display the U.S. Navy’s power. They were called the Great White Fleet. ● The Navy’s Blue Angels were the first officially sanctioned military aerial demonstration team.

www.youreinvitedmag.com

21

AIR FORCE FOUNDED: September 18, 1947 MOTTO: Aim High...Fly-Fight-Win MASCOT: Falcon, since 1955

● The Air Force song, "Off We Go Into The Wild Blue Yonder," was written by Robert Crawford in 1939. ● “Jenny” (JN-4) airplanes were first put into combat in 1916.

Their frames were made of wood and covered in fabric! ● A “Flying Ace” is a pilot with at least five aerial victories. ● It took 432 C-47s to carry the 101st Airborne, about the same number for the 82nd Airborne, on D-Day (June 6, 1944). They flew in a “V-of-Vs” formation, nine planes wide. ● Stealth planes are difficult to detect by radar due to their special aerodynamic shape and the surfaces are made out of carbon-graphite composites. ● On March 29, 1999 Operation Allied Force, the first all-air conflict, marked the combat debut of the B-2 Stealth Bomber. ● Avenger Field, in Sweetwater, TX, was the only all-women military base in U.S. history. It’s now the National WASP (Women Airforce Service Pilots) WWII Museum, which opened May 28, 2005. ● Colonel Jacqueline “Jackie” Cochran (1908-1980) was the Director of WASP during WWII and was the first woman to break the sound barrier in 1953. At her passing, she held more speed, altitude, and distance records than any pilot in history! ● The Thunderbirds, their precision flying squadron, was originally called Stardusters. It was changed to reflect the bird’s exalted place in Native American mythology. ● Responsible for all military satellites and our nation’s nuclear deterrent force.

● Captain Francis Saltus Van Boskerck wrote the official song “Semper Paratus” (lyrics in 1922 and music in 1927). ● The Revenue Service was created to fight smuggling and enforce tax laws regulating imports and was originally part of the Treasury Department. ● Now operates under Department of Homeland Security.

During times of war, control can be transferred to the Navy by order of the President. ● Academy Motto: “Scientiae Cedit Mare.” Translation: “The sea yields to knowledge.” ● Their “icebreaker” ships run their heavy reinforced bottoms onto the ice until it breaks. Thereby creating channels in the ice for smaller sea craft. ● In 1876, the academy had its first class of 8 cadets aboard the Dobbin. ● Although it was never implemented, Project Sea Hunt used pigeons trained to recognize objects floating in water, while in a clear bubble under a helicopter. The pigeons were 93% accurate! ● In 1792, Captain John Foster Williams, Master of the U.S. Revenue cutter Massachusetts, developed an early processor for the desalinization of sea water. ● Disney created a special logo for the Corsair Fleet during WWII. It featured Donald Duck in a pirate outfit.

22

Summer 2015

©Indigoiris|Dreamstime.com-US Coast Guard Emblem Photo

©Indigoiris|Dreamstime.com-US Air Force Emblem Photo

Confetti

COAST GUARD FOUNDED: August 4, 1789 (as

Revenue Service, but changed in 1915)

MOTTO: Semper Paratus (Always Ready) MASCOT: Bear, since 1926

©Indigoiris|Dreamstime.com-US Marines Emblem Photo

MARINES FOUNDED: November 10, 1775 MOTTO: Semper Fidelis (Always Faithful) MASCOT: English Bulldog, since 1922

● The Marine Corps Hymn (1929) is the oldest of the official Armed Services songs. The song writer is unknown. ● The red-colored leg stripe on the Dress Blue uniform is known as the “Blood Stripe,” in remembrance of those who stormed Chapultepec Castle in Mexico City in 1847 (referred to as the “Halls of Montezuma” in the Marine Corps Hymn). ● Nicknames include: Leatherneck (uniform had a ridged leather collar to protect their jugular vein during sword fights); Jarhead (the stiff collar made it look like their head was sticking out of a Mason jar); and Devil Dogs (during WWI the Germans called them Teufelshunde, the ferocious mountain dogs of Bavarian folklore). ● The Mameluke Sword has been used by Marine officers since 1825. It's also used to cut the cake when they celebrate the Corps birthday. ● During WWII, Native American Navajo Code Talkers used the Navajo language to encode messages. The code was never broken by the enemy. The Code Talkers greatest victory was on Iwo Jima, also known as “Sulfur Island.” ● In 2002, their combat utility uniform’s pattern of “squares” was created by a computer. ● Actress Bea Arthur (Maude) was a Marine! ● Marine Major Bill Hendricks was the founder of Toys for Tots. ● HMX-1 is a special squadron which transports the President in the Marine One helicopter.

Besides our five branches of the military, we also have the Special Forces within the branches. These include Navy SEALs, Army Rangers, Army Special Forces (Green Berets), U.S. Air Force Special Operations Command (AFSOC), and the U.S. Marine Force Reconnaissance.

And let us not forget those that did their contribution for the war effort on the home front during WWI and WWII. While the men served in the military, a lot of women worked the men’s jobs: Some women worked on military factory assembly lines, some on airplanes, and some at the naval shipyards. These women were collectively known as “Rosie the Riveter” and without their vital efforts, the war outcome may have been very different.

I’m proud to say my mom was one of them. A museum dedicated to the “Rosies” is located in Richmond, CA. For those currently serving, or retired, and to those that paid the ultimate sacrifice...I thank you and SALUTE YOU! For the rest of us, may we always remember The United States of America is the home of the free, because of our brave! For the price of our freedom is not, and never will be, free!¨

www.youreinvitedmag.com

23

Photography by Gruen Photography

Seasonal Entertaining

24

Summer 2015

www.youreinvitedmag.com

25

Caribbean Refresher Ingredients Orange Pineapple juice Grenadine Pineapple (sliced) Cherry Pour Orange Pineapple juice into glass. Slowly pour in grenadine until drink is half orange and half yellow.

Garnish with sliced pineapple, cherry, and tropical umbrella.

26

Summer 2015

www.youreinvitedmag.com

27

Sweet Potato and Zucchini Hash Makes 6 servings

Coconut Rice with Pineapple Juice Makes 6 servings

Ingredients 3 large sweet potatoes, peeled and cubed 1 small yellow onion, thinly sliced 2 tablespoons extra virgin olive oil Salt and pepper 1 large zucchini, cubed Rinse potatoes and onions under cold running water, drain and pat dry.

In large nonstick skillet, heat oil over medium high heat. Add potatoes and onions, stirring frequently. SautĂŠ until potatoes are almost done and lightly golden brown. About 12-15 minutes.

Reduce heat to medium and add zucchini, stirring until zucchini is tender. About 7 minutes. Season with salt and pepper and serve immediately.

28

Summer 2015

Ingredients 2 cups white rice (not instant) 1 1/2 cups coconut water 1 cup canned unsweetened coconut milk 1 teaspoon kosher salt 1/4 cup pineapple juice Rinse and drain rice in water. Place rice in saucepan with coconut water, coconut milk, and salt. Bring to boil. Stir, reduce to low heat and cover tightly.

Continue cooking for 12-15 minutes. Remove from heat. Stir in pineapple juice. Cover and let stand 10 minutes. Fluff with fork and serve with grilled pineapple ring on top.

Caribbean Coconut Chicken Makes 6 servings Ingredients 1 teaspoon vegetable oil 1 1/2 onions, finely chopped 1 tablespoon chopped garlic 1 teaspoon smoked paprika 1/2 teaspoon crushed red pepper flakes 1/2 (14 ounce) can coconut milk 1/4 cup pineapple juice 1/2 teaspoon salt 1/2 teaspoon pepper 6 skinless boneless chicken breasts 6 pineapple rings Combine all ingredients except chicken in large plastic bag. Seal and shake until well blended. Add chicken and marinade overnight.

from heat and let rest for 2-3 minutes before serving.

Grill pineapple rings about 1 minute per side just to get grill marks. Serve 1 ring with breast of chicken.

Caribbean Spice Cake Makes 8 servings Ingredients Boxed Spice Cake Substitute coconut milk for water (use exact amount recipe indicates) Powdered Sugar Prepare box mix according to directions substituting milk for water.

Bake according to directions. We used mini Bundt cake pans. Once cool, dust with powdered sugar.

Heat grill to medium high heat, lightly oil grill using tongs and paper towel. Grill chicken 7-8 minutes per side. Remove

www.youreinvitedmag.com

29

30

Summer 2015

Confetti

By Cindy M. Lloyd Safety First! Simple rules from the USDA: Use separate cutting boards, utensils and platters for raw and cooked foods; refrigerate foods while marinating; and never baste with the marinating liquid. Make extra marinade just for basting or boil your marinating liquid first.

1 2 3 4

6 7 8 9 5 10

Heat Things Up! Preheat your grill 20 minutes to

get it hot and kill any bacteria. Use the hand test, if it's hot enough, you shouldn't be able to hold your hand over the grates for more than 2 seconds. Your grill should be 400-450°F for high, 350-400°F for mediumhigh, 300-350°F for medium and 250-300°F for low heat.

bamboo skewers remember to soak in water for at least 20 minutes before using them on hot grill so they don’t burn. Hint – Soak a big batch, drain and freeze in plastic bag, so they’re ready when you need them!

Once grill is hot, use a long-handled wire grill brush on your grill rack to clean off charred debris from prior meals. No brush, make a large ball out of aluminum foil, using tongs scrape back and forth over grill.

Water Your Plants, Not Your Barbecue! Water hitting your hot grill can

No Sticky Mess Here! Oil

splatter causing burns. To extinguish flare-ups put the lid on the grill. The lid reduces the oxygen that feeds the fire snuffing out the flare-ups.

your hot grill with vegetable oil.

Soak a folded paper towel in vegetable oil, hold it with tongs and rub it over the rack.

tongs or a spatula to turn meat.

Piercing it with a fork causes juices to escape, making meat drier and less flavorful.

Wait until the final minutes to sauce your food. Sugars will burn so better to wait and get a nice glaze which looks and taste better!

Give It a Good Soak! If using wooden or

Start with a Clean Grate!

No Piercing Allowed! Use

Better to Get Saucy Later!

Is it Done Yet? An instant read thermometer is the best way to know if protein is fully cooked. Don’t have one, check for doneness with a simple tool: your finger. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm.

No

Flipping

Out!

Give your food a little tug, it’s ready to flip when it comes loose without pulling.

Everybody Needs A Rest! Let cooked

food rest at least 5-10 minutes before slicing.

This allows juices to redistribute and settle back into the meat. Also gives the Grill master time to grab a cool drink after all the hard work!¨ www.youreinvitedmag.com

31

In the Spotlight

32

Summer 2015

Arizona Rub

By Sheri Lamas and Linda Yonan

Looking for a good rub for your baby back ribs? Well, that’s exactly how Arizona Rub LLC got their start.

What began as a search for the perfect rub for their baby back ribs, turned into a business after the prodding of family and friends. Although the company officially formed in 2008, it began much earlier when they started to search and formulate their first rub. Today, Arizona Rub offers a variety of dry rubs, seasonings, marinades, as well as packaged chili and soup mixes. Their products contain no MSG, no wheat gluten, and are made with the highest quality ingredients. They are all natural and contain 100% spice, leaving you with superb flavor.

They’ve won various prestigious awards, including the Award of Excellence from the American Barbecue Association.

Photos provided by Arizona Rub LLC www.youreinvitedmag.com

33

Packaged samplers available in mild or spicy. Each box trio includes a CD.

Their blended rubs range from mild to hot.

Original, Chili Lime, and Mesquite are all mild rubs. However, if you’d like to kick it up a notch and aren’t afraid of some heat, you may want to try their Chipotle, Rattlesnake, Pistol Whip, or perhaps dare to try Desert Inferno, which according to the label “burns like hell, but taste like heaven.”

Rub e m i L Chili falls in May

Remember they’re from Arizona where they know heat!

Their rubs, seasonings, and marinades are great for beef, pork, poultry, fish, and vegetables. There are many recipes on their website, as well as a CD for purchase, which includes 50 southwest-inspired recipes.

Celebrating summer is easy with Arizona Rub.

and Mix o y . a a t M s e i de for a F th sour Cinco e m i t wi reat it’s a g li Lime rub r a o f i e h s C yonnai their a ith a m w r e o v r and se b to your cream p i d ru r f ul wonde hips. Add the delicious Original e c k f a or Chipo o l m to da bow n B n a o e t k h e tle Rub c i g r ubs are ch bba a c e h c h t i t l a fish or ssic and used pped w on’t forget f o o t can be r s o m D u l tac t C i p e l . e l e e brate th purpose sauc e s.

F o white u h r t o h t o . d f s o a J gs, bur uly with it gers (u margar choice sin of rub) , and w g your Instead atermel of mac on. aroni s Chipotle a l a d, add r ub t o Mac an for a gr d Chee eat side se dish. T can be he recip f o un d o e n their w ebsite.

34

Summer 2015

Award-Winning Rubs

Rub e t i u q s e M estern w ld o g in

watch e v rub is lo e u it o u q s If y e their M n make e h t o t , s it e s film you. U r o f or that t f c s e f b o b per a k r steak o it with n e e v k r e ic S ch . r oky flavo cob, cowboy m s , d il m on the n r o c ou just Y . some s it nd biscu ying, a a s , s e n n a y e b ohn Wa J r a e h he word t e might k li s, just y o b w o C “ says.”

As summer fades like the sunset and the weather turns cool, you may want to try their gourmet Boot Hill Chili or Chicken Tortilla Soup, which are delicious and easy to make. All their products are available online at www.ArizonaRub.com. They are also available at markets, specialty stores, and gift shops in the Arizona area or at a variety of West Coast trade shows.

Next time you have a barbecue, be sure to include Arizona Rub. You won’t be disappointed!¨

www.youreinvitedmag.com

35

Parties and Celebrations

A Country Wes

36

Summer 2015

stern 4 of July th

Photography by Sandy Vogel www.youreinvitedmag.com

37

Wrap silverware with bandana and place inside mason jars. Tie twine around the jars and attach a cute burlap tag wishing them a Happy 4th of July.

Fill bags with hard shelled peanuts for your guests to munch on or take home.

38

Summer 2015

Grilled Corn on the Cob Makes 8 servings Ingredients 8 ears of corn 1 tablespoon Kosher salt Water Butter Heat grill to medium.

Pull the outer husks down to the base but do not remove. Strip away the silk from each ear of corn by hand. Fold husks back into place and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess.

Place the husked corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender.

Remove from grill and turn grill on high. Remove the husks and return to grill just to add grill marks to your corn about a minute on each side. Serve with the butter.

Hint – If using corn out of season add 1 tablespoon of sugar to the water along with the Kosher salt.

Sweet Slaw Makes 8 servings Ingredients 1 16-ounce bag coleslaw mix 2 tablespoons diced onion 2/3 cup mayonnaise 2 tablespoons vegetable oil 1/2 cup white sugar 1 tablespoon white vinegar 1/4 teaspoon salt 1 tablespoon poppy seeds Combine coleslaw mix and onion in large bowl.

Whisk together remaining ingredients and blend thoroughly. Pour dressing over slaw mix and toss to coat. Chill at least 2 hours before serving.

www.youreinvitedmag.com

39

Cowboy Beans Makes 16 servings Ingredients 3 28-ounce cans baked beans (we used ones with brown sugar and molasses) 4 15-ounce cans Cattle Drive Chili® 1 onion, finely chopped 1/2 cup sweet pickle relish 1/4 cup sweet pickle juice Combine all ingredients in crock pot and cook on low heat for 6-7 hours. To serve sooner, heat in a large pot stirring occasionally until heated thoroughly.

*Cattle Drive Chili® can be found at Costco®.

40

Summer 2015

Place your condiments in Mason jars and attach a label with twine to carry out your western theme.

Gorgonzola Burgers Makes 6 servings

*This recipe is from Arizona Rub LLC (www.ArizonaRub.com) Š2014 Arizona Rub LLC.

Ingredients 2 lbs Ground chuck, 80/20 mix 1/2 cup chives, chopped 3 tablespoons Arizona Chipotle Rub 4 ounces Gorgonzola cheese, crumbled 1/4 cup crisp bacon, crumbled (substitute: real bacon bits) 1 tablespoons Worcestershire sauce 2 tomatoes, large, sliced (recommend Heirloom if available) 6 hamburger buns, toasted onion

All rights reserved.

Not Your Homemade Apple Pie Purchased from the grocery store.

In a large bowl, combine the ground chuck, chives, Arizona Chipotle Rub, gorgonzola cheese, crumbled bacon and Worcestershire sauce. Mix well. Cover and allow to stand for about an hour to allow flavors to marry. Form into six 1/3 pound burgers. Grill over medium high heat until cooked to desired doneness – about 6 minutes per side. Move burgers to side of grill and toast buns. Assemble burgers with lettuce, sliced tomatoes and your favorite condiments.

www.youreinvitedmag.com

41

Confetti

By Krafty Lizard Creations

INSTRUCTIONS MATERIALS: Tin cans (former vegetable, soup cans, etc.)

Pliers Glue gun Glue sticks Fabric – patriotic, solid color; 1/8 yd. of each color Adhesive Remover (I used Goo Gone®) Embellishments: buttons, burlap, ribbon

PREPARATION: Clean your tin cans thoroughly and remove the labels.

There will be some residual glue on the can. Use an adhesive remover to remove the glue. Then re-clean cans to remove all the remover. Check the inside of the cans to make sure there are no sharp edges, use pliers to flatten any sharp edges.

Now you’re ready to embellish your tins.

42

Summer 2015

Take your burlap (or ribbon) and wrap around your tin, cut 1 inch longer than needed for overlap. Using your glue gun, attach the burlap to the tin can.

FLOWERS: Take your fabric and cut into free-form flower shapes, making small, medium, and large pieces.

Stack the pieces on top of each other, alternating fabric and finishing with a button. Glue all pieces together.

Glue your flowers to the tin cans.

Your decorative cans can hold fresh or artificial flowers, silverware, and/or plastic straws. You may also turn your flowers into napkin rings by using ribbon or fabric to wrap around the napkin. I used ribbon, but made it more rustic by ripping the fabric, gluing it to the flower and then wrapped it around the napkins.¨

Check out Krafty Lizard Creations at www.facebook.com/KraftyLizardCreations or on Instagram at krafylizard@hotmail.com or kraftylizard.dm@gmail.com. www.youreinvitedmag.com

43

Parties and Celebrations

Photography by Sandy Vogel

44

Summer 2015

© Can Stock Photo Inc. / Irrinn

Tropical S’mores Shortbread cookies* Crushed pineapple Grated coconut White chocolate bar Marshmallow (miniature) *We used Lorna Doone® cookies.

www.youreinvitedmag.com

45

Salted Caramel S’mores Honey graham crackers Soft caramel candy Coarse sea salt Milk chocolate bar Marshmallow (large)

46

Summer 2015

Black Forest S’mores Chocolate graham crackers Raspberry jam Dark chocolate bar Marshmallow (large)

Gingham ~ © Can Stock Photo Inc. / SongPixels

www.youreinvitedmag.com

47

Lemon Meringue S’mores Wafer cookies* Lemon Curd White chocolate bar Marshmallow (miniature) *We used NabiscoŽ Nilla Wafers.

48

Summer 2015

Strawberry S’mores Pizzelles (plain) Strawberry jam White chocolate bar Marshmallow (extra large)

Gingham ~ Š Can Stock Photo Inc. / karenr

www.youreinvitedmag.com

49

Apple Pie S’mores

Pumpkin Pie S’mores

Ingredients Cinnamon graham crackers Apple pie filling White chocolate bar Marshmallow (large)

Ingredients Cinnamon graham crackers Pumpkin pie filling White chocolate bar Marshmallow (large)

Coffee S’mores

Chocolate Peanut Butter S’mores

Ingredients Honey graham crackers Chocolate spread Instant coffee Marshmallow (large)

Ingredients Chocolate graham crackers Peanut butter, smooth Milk chocolate bar Marshmallow (large)

Mix instant coffee with chocolate spread to desired liking.

(May use peanut butter cup candy in place of peanut butter and chocolate.)

50

Summer 2015

© Can Stock Photo Inc. / gunnar3000

www.youreinvitedmag.com

51

Confetti

Photography Tips

By Kathleen R. McKissick How many of you remember cameras that used film?

You had to wait till you got your photos back to see which ones were good. Well, thank goodness for the invention of the digital camera! Now you can check the image instantly and take another one if it isn’t up to par.

If you like to take a lot of photos, get to know your camera and learn all of its functions and settings. Take a lot of test shots using the camera’s different settings. This way when you’re ready to photograph a person, place, thing, or an event, you’ll know which function of your camera to use for the occasion. The more you practice, the more at ease you’ll be with your camera. Since its digital, if you don’t like the photo, you can just delete it!

Here are some tips I’ve learned along the way: • Take as many photos as you can, especially if you are on vacation, at a special event or have young children. The event won’t be repeated and you may never vacation there again! If you have children, they grow-up so fast and capturing them in photos is time well spent!

• When using the auto focus setting, keep in mind the camera might focus on what’s behind your subject if it is not fully locked onto your subject.

Try aiming the camera at the subject’s chest and press the shutter button half-way to lock the focus. While continuing to press the button, reposition your camera till you see the shot you want in the viewer. Then fully press the button to actually take the photo.

• If photographing a large group, make sure you can see everyone’s face.

• Unless the area is well lit, make sure a person with dark hair is not standing in front of something dark (tree, doorway, drapery, etc.).

You will see their face, but not their hair!

52

Summer 2015

• If your subject is moving, use the multi-shot setting on your camera. It will take continuous shots while you continue to hold down the shutter button. The camera will store all of them to the memory card when you release the button.

• Using the flash on a moving subject can freeze their movement.

• Changing your view point, to lower or higher, can have a tremendous impact on your photo.

• When photographing children or animals, physically get down to their level.

• In order to get children to hold still for a nice photo, I tell them “If you’ll behave for this one, you can do funny faces and poses in the next one.”

• When photographing a baby, have their parent stand behind you and call the baby’s name. This way the baby will look towards the camera and not to the side.

• Using your flash on cloudy/gray days can brighten up your subjects.

• When photographing a person in bright sunlight, using the flash will help reduce the dark shadows under their nose and chin.

• Don’t always use the flash. Sometimes the natural light might produce the best shot. When in doubt, try the shot both ways.

• If you are not well versed in photo editing on the computer, take a faraway shot and then zoom in for your close-up shot.

• If you take nature shots, your subject (tree, sun setting on the horizon/ocean, etc.) doesn’t need to be in the middle of the frame. Having it offset to one side can be more aesthetically pleasing for the overall photo. This is often called “the rule of thirds” grid and it also works for human or animal subjects. Most digital cameras have the grid setting and it can be displayed on the view screen to assist you when setting up the shot.

© Can Stock Photo Inc. / Andres

• When using the grid pattern for a horizon shot, place the horizon line at the bottom third line of your screen.

• Use the macro and super macro settings for extreme close-ups of a flower, frost on clover, etc.

• If you are tall, make sure the camera angle is not shooting down on the average size person, as it may distort their height.

• The sun doesn’t always need to be behind you.

You can shoot in the direction of the sun, but only if your camera’s lens is shaded. You can use a piece of cardboard or even use your hand to shade the lens.

• At an event, take candid shots of people in groups. Some people don’t like to have their photo taken and you might miss getting a shot of that one person if you ask them to pose.

• When posing people, also check the background.

An object, such as a plant or lamp shade, may appear to be on top of someone’s head!

•

Most of all, be sure to hand your camera to someone you know and ask them to take your photo. After all, how else will you prove you were there, too!

Other helpful suggestions: Make sure to charge your camera before a big event. Always carry extra supplies with you. When printing your photos, also save the memory card’s images to a CD, flash drive, or computer.

The memory card can be easily damaged and it is not designed to store the images forever. If you don't have a computer, you can do this at your local drug store when printing your photos.

Everyone enjoys seeing photos and reminiscing, so share your photos with others!

Happy photographing everyone!¨

www.youreinvitedmag.com

53

Kick Off Your

Boots stay awhile.

Photography by Sandy Vogel

54

Summer 2015

Around the World

Photos provided by Fiesta Charity Spectacular

Fiesta of the Spanish Horse

By Sheri Lamas

For 17 years, the Fiesta of the Spanish Horse has been raising money to help find a cure for cancer. This year they have partnered with Kure it Cancer Research to raise money for less known and underfunded cancers such as kidney cancer. In addition, they will honor Wounded Warriors Organizations at the Fiesta. The annual charity event will be held from May 6-10, 2015 at the Los Angeles Equestrian Center.

May 6-10, 2015.

May 9th, 2015.

Doors open at 3:00 pm. The Main Spectacular begins at 5:30 pm.

Adults: $15 Seniors (65+) and children (5-12): $10 Children under 4: Free

www.youreinvitedmag.com

55

The Fiesta Charity Spectacular attracts more than 4,000 people and hundreds of horses and is an entertaining event the whole family can enjoy. The cost of the show is very affordable and all the proceeds go to charity. There are a variety of food and shopping vendors, a silent auction, and raffles to participate in.

Who knows you just might find yourself holding the winning ticket! You can visit the barns to learn about the various breeds and even meet Traveler, the mascot for the University of Southern California.

Trick riding involves riders performing stunts on their horse and is always a crowd pleaser. The champagne challenge is especially fun as all the breeds compete by carrying a glass of champagne. The horse with the smoothest stride and the most champagne in their glass is deemed the winner. See even the horses like to celebrate with a glass of champagne!

56

Summer 2015

Although the entertainment changes every year, a few of the activities you might see are costume presentations, roping, and drill team, where a group of riders and their horses perform choreographed moves to music. Dressage exhibitions showcase a horse’s natural athletic ability as the rider and the horse are required to complete a series of predetermined movements. The International Equestrian Federation defines it as “the highest expression of horse training.”

It is sometimes referred to as horse ballet.

The evening’s main event is a dazzling Broadway style show where the horses are the actors. Showcasing their elegance and grace to music, Andalusians, Lusitanos, Lipizzaners, Friesians, Peruvian Pasos, and other high-stepping horses put on a performance that’s sure to delight you.

“Pura Raza Española” translated as the pure Spanish horse is also known as the Andalusian in the United States and around the world. It came from the Spanish region of Andalusia, where its name is derived. It is a strong and athletic horse, yet elegant and regal.

In the 16th Century, King Felipe II saw an Andalusian on wall paintings and began breeding them for military maneuvers. The horse was first used on farms to work with bulls for bull fighting. They were also used in war due to their bravery and skill, which is why they are recognized as the war horse. The King often gave the horses to other kings and queens, who in turn bred them with the horses they had at the time.

Beginning with Christopher Columbus’ second voyage, the Conquistadors brought the Andalusians to the New World and later brought the mares. These journeys were extremely tough and to return the horses would be too costly, so they left them in North America. The Indians began breeding their wild horses with the Andalusians. As a result, the Quarter Horse, the Morgan, the Tennessee Walker and the Wild Mustang all have Spanish blood in them.

Andalusians are a rare breed with approximately 8,000 in the United States and less than 30,000 worldwide. They are considered to be one of Spain’s national treasures.

The Fiesta of the Spanish Horse came about to showcase the horse and teach people its history. As the show grew, other breeds wanted to join making it a multi-breed horse show.

For more information on the Fiesta, please visit their website at www.fiestacharityshow.com.¨

www.youreinvitedmag.com

57

Resources Happy Mother’s Day Tray - IKEA Vase - Antique Mall Frame - owners Plate - Home Goods Cup & saucer - Antique Mall Napkin - JoAnn’s Blanket - Home Goods

Under the Tropical Sun Tree - Hobby Lobby Toucan - Hobby Lobby Tablecloth - Joann’s Placemats - Stein Mart Plates - Home Goods Bowls - Home Goods Glasses - Dollar Store Napkins - Stein Mart Mini birds - Christmas Traditions

Thanks for Serving Centerpiece - Hobby Lobby Eagle - online Placemats - Service Memories Plates - Walmart

Glasses – Dollar Store Napkins - Linen Tablecloth Silverware – owners Service magnets - online Stars - Hobby Lobby

A Country Western 4th of July Burlap tablecloth - Hobby Lobby Hay - Hobby Lobby Cowbell - Hobby Lobby Stars - owners Horse lamps - owners Plates - Bed, Bath & Beyond Glasses - Walmart Bandanas - Oriental Trading Party favors - Hobby Lobby Tags - Micheal’s

Not Your Traditional S’mores Strawberry plate - Cobblestone Cottage Wood - Hobby Lobby Tropical chair - Hobby Lobby Coffee mug - Tastefully Simple

From the rising of the sun to its setting The name of the Lord is to be praised.

The Lord is high above all nations; His glory is above the heavens.

Psalms 113: 3-4

58

Summer 2015

Capturing Memories

God Bless America My Home Sweet Home God Bless America by Irving Berlin

Š Can Stock Photo Inc. / ratpatch

www.youreinvitedmag.com

59

Thank you for coming.

You’re always welcomed back.

60

Summer 2015

© Dpproductions - Dreamstime.com