salt | feb. 2011 | issue 6

2146286

featuresRed Hot ChocolateBy Lori Holcomb

In the kitchen: Homebrewing 101By John Cropper

Lose weight and keep it offBy Heather Harmon

Along a bend in the CreekBy Heather Harmon

Knoop Cabin: Rustic Interior DesignStephanie Stokes

A Stay at Coyote CreekBy Meredith Creek

columnsPublisher’s NoteBy Pamela Stricker

Editor’s NoteBy John Cropper

An Attitude of GratitudeBy Kay Frances

Caring CooksByValerie Martin

Recipe Index

SaltCONTENTS

12213036

79

21

54

12

47

37

Salt

|February

2011|3

54

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Contact SALT:[email protected] S. South St. |Wilmington,OH

(937) 382-2574

SALT is published quarterly by Ohio Community Media,LLC and is available through the Georgetown News-Democrat,Hillsboro Times-Gazette, Ripley Bee,

Washington CH Record-Herald,West Union People’sDefender,Xenia Gazette andWilmington News Journal.All Rights Reserved.Reproduction of any material fromthis issue in whole or in part is prohibited. SALT also isavailable for purchase at each of the newspaper officesfor $3/copy or contact us to subscribe. Subscriptions

$10 per year.

Please Buy Locally & Recycle.

Follow us on Facebook(The Salt Magazine)

and Twitter(TheSaltMagazine).

SaltFlavor For Everyday Lifewww.thesaltmagazine.comFebruary 2011 |Vol. 2 | No. 6

Publisher Pamela StrickerEditor John CropperFood Editor Lori HolcombOnline Editor Sherri KrazlHealth &Wellness Editor Lora AbernathyCover Design Tina MurdockLayout Ashley SwearingenPhotographer John Cropper

SalesAdams County Lee Huffman, Publisher(937) 544-2391 [email protected]

Brown County Bill Cornetet, Ad Director(937) 378-6161 [email protected]

Clinton County Sharon Kersey, Ad Director(937) 382-2574 [email protected]

Fayette County Sherri Sattler, Ad Director(740) 335-3611 [email protected]

Highland County Mickey Parrott, Ad Manager(937) 393-3456 [email protected]

Subscriptions Lori Holcomb,Circulation Director(937) 382-2574 [email protected]

Hide & ShakeFind the SHAKER in this issue, visit us atthesaltmagazine.com, click on theShaker Contest link, complete the entryform, and be entered to win one of the$10 grocery cards. All entries must bemade by March 1.

Congratulations to

HopeWilliamson, BainbridgeEllen Molitor, FayettevilleSandy Fetters, Leesburgfor finding the Shaker in the November issue and beingthe randomly drawn winners.You could win too, just look for the shaker in this issue thenvisit thesaltmagazine.com and click on the shaker buttonto enter.

On the CoverCover photo byJohn Cropper

There’s no better place to thaw out from a cold daythan in front of a fire place. Joe and Heidi Beam of PortWilliam are well acquainted with that fact — their logcabin home on the border of Clinton and Greenecounties features three wood burning fire places.Built 14 years ago by

International Homes ofCedar inWashington,the Beams own a two-story, traditional logcabin with vaultedcathedral cielings, abalcony overlooking themain living room and afinished basement.In January,we

photographed Heidisitting in the family’sliving area for thismonth’s cover.

Cover Design byTina Murdock.

Shaker time!In each issue of SALT,we try to feature creative photosof Salt and/or Salt & Pepper shakers from our readers’collections.Please submit photos and descriptions [email protected] by March 1 forconsideration. Entries will also be considered forprinting in future issues of SALT and atthesaltmagazine.com.

It was the coldest winter on record that first year I spent in New Mexico.

We moved there in November and were encouraged by others that lived therewho said that the winters were mild and we would need little more than ajacket. We found a house located south of Santa Fe. Our landlord was the tribalchief of the nearby pueblo. The three-room adobe house had no running water,a wood cook stove and two wood stoves for heat in the adjoining rooms. Waterwas retrieved from the pump outside the kitchen door. We had a very limitedsupply of firewood and I had never cooked on a wood stove in my life.

We hosted the first Thanksgiving dinner on a hastily-made harvest table myhusband constructed. The dinner was planned for early afternoon. We finallyate around midnight when the turkey got done. I just didn’t know how to getthat fire hot enough. The weather turned colder and the snow fell and piled up.We had a houseful of guests and the roads had become impassable. We piled upin sleeping bags and blankets and layer upon layer of clothes. By morning, a

drift of snow had made its way into the living room through the cracks in the doorway. The pumpfroze. The ’53 Ford pickup we owned froze up and wouldn’t start and neither did the ’69 Datsun pickupmy brother owned. We were freezing and desperate for firewood. The wind chill was 60 below. We weremiles from town and neighbors and no phones. We resorted to using wood from the alreadydisintegrating front porch. My one brother was reading The Outcasts of Poker Flat and we began toimagine ourselves as such. We feared that my very pregnant sister-in-law might deliver anytime andthen what would we do? After making it through a second night and still no break in the weather, twoof the men decided to brave the cold and hike to the nearest town to call for help.

Late that evening, our rescuers arrived in their Toyota Landcruiser and we all piled in. They took us totheir posh home in Santa Fe. There was warmth and food and great hospitality. When the weatherfinally broke the next day, they delivered us back to our humble abode. The trucks started, water cameout of the well. The landlord, Valentino Sandoval, had his daughters give me some much neededinstruction on building a hot fire in a wood cook stove. I got pretty good at it. Learned how to use thegreen pinion to really get some heat going. And spring finally came. Life became easier.

I read a quote recently… “Winter is not a season, it’s an occupation”. That winter, I certainly wouldhave agreed. I had a good dose of cabin fever that only the warm weather could cure. But what awinter of memories that I will never forget. I hope you are having an easier time of dealing with yourwinter. Hopefully this issue of Salt will help you tackle your cabin fever.

We made some changes in staffing recently. Sherri Krazl has assumed the online editing of Salt atwww.thesaltmagazine.com and John Cropper has stepped into the position of editor of Salt Magazine.Lori Holcomb has been appointed food editor and Lora Abernathy our health & wellness editor.Ashley Swearingen has done the entire layout of the magazine. Sherri has done such a great jobgetting this magazine launched. We could not have had the success we have had without her longhours and hard work over the past year. Let us hear from you. Write us. Call us. Visit us online. Welove having conversation with all of you and welcome your input, ideas, recipes, tips and whateverelse you have on your mind.

Thanks for your support and encouragement. And please pass the Salt!

Pamela Stricker, [email protected]

FROZEN AND DESPERATE IN

NEW MEXICO

ReadersMy mother, Rosemary Ke

aton, had a collection of over 200

salt crocks which were common before salt shakers

. She

owned The Trading Post Antiques in Bainbridge, Oh

io for

35 years before her deathin October. Over the nex

t year,

we will be liquidating thebusiness.

People from all over southern and central Ohio became

regular customers at the sprawling 25,000 square fo

ot

complex comprised of 3large buildings because o

f her

"salt of the Earth" demeanor/personality and style o

f doing

business. In recent days,people are coming just to

buy

something from the store as a remembrance of Rosemary.

One-owner antique businesses of this size do not e

xist.

Through her diligence and commitment to the busi

ness,

she lasted for over an unheard-of three decades sta

rting

out as a small barn in herbackyard. Independently

owned

businesses are vanishingfrom the American landscape.

The store has many old time cooking items such as

crocks,

utensils, cookie cutters, butter churns, kettles, pie t

ins, etc.

that I think Salt readers would enjoy knowing about.

Her life story is interesting because she raised fou

r

children by herself, was an executive secretary to t

he

president of Medical Center Hospital, an entrepren

eur (real

estate agent before the antiques business) and poli

tician

being the first female clerk of Paxton Township Trus

tees.

- Julie Donahue

Write

I like the communitiesclose-by being included

in the magazine.

- Connie Strong

I like the whole issue, butI really like the simple recipesthat are so easy and simple

to make.- Vaughn Burton

8|S

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|February2011

A note from RC Mathews,who contributed recipes to this issue.I got into the cooking game over 30 years ago and am a selftaught chef. I started the “Just Darn Good Recipes” post (on theWilmington News Journal online forum), because the economyis really bad, and I thought I could take people's minds off of itby helping them to learn to cook, and to learn to cook moreeconomically.

To view more recipes go to www.wnewsj.com and click on “Forum.”

SALT CONTRIBUTORS:LORA ABERNATHY, KADI BOWLING,SOFIA BURGESS,CAROL CHROUST,JOHN CROPPER, KAY FRANCES,

LORI FIRSDON,HEATHER HARMON,LORI HOLCOMB, SHERRI KRAZL,

VALERIE MARTIN, STEPHANIE STOKES,SHERYL SOLLARS, PAM STRICKER,

AND BARBWARNER.

For me, winter is a season bestexperienced outside.Whether it’swalking in the ethereal quiet offalling snow or breaking a sweat ona wooded hiking trail, coldweather helps settle my mind andkeeps me appreciative of ourchanging seasons. It puts me atease amid the seasonalheadaches of icy roads, stuckcars and the dreaded Februaryslush. It reminds me every yearthat the colder the winter, thewarmer the spring. But for all its

peaceful qualities, winter is not easy, andEnglish poet George Herbert might have summed it up best when hewrote: “Every mile is two in winter.”

So for every hour I spend outside in the cold, I give myself two moreinside to thaw out and reflect, to sip something warm and enjoy thecomforts of central heating. Sitting near the furnace at home, I'mreminded of growing up on the outskirts ofWilmington, where snowydays were spent tramping through the woods and muddying our clothesin the creek along Beechgrove Road.When my siblings, friends and Iwould finally relent to mom’s urging to come inside, we’d leave puddlesin the mud room and jostle for space in front of the fire place. The firewas our rotisserie; five minutes on one side, then five minutes on theother (and if you really wanted to warm up fast, you waited until the heatat your back was almost unbearable and then you plopped down on theground. That did it every time.)

In this issue of Salt, you’ll find articles that will help you spend your timeinside this winter.You’ll read about local people who make their home intraditional log cabins.You’ll learn how to brew your own craft beer inyour home kitchen, how to add a little spice to a tried-and-trueValentine’s Day favorite, how to decorate your home in a rustic cabintheme, and more.You’ll read about local citizens who work selflessly tofeed the hungry, as well as craft artisans who help make ourcommunities unique. And along the way, you’ll find that nothing melts thecold like a little Salt.

As always, thanks for reading, and Happy NewYear!

Coming next issue(May):

• Garden Success Tips• UpcyclingYour OldClothes

• Better Grilling Recipes• Food and Fitness• RiverWalker B&B• and More...

Congratulations toMMiicckkeeyy FFuullttzz of Greenfield

who won a night at TheRooster’s Nest inWinchester!

You could win too - just bysubmitting your recipe favorites tobe considered for publication inSALT! A chance to win a night’sstay at The River Walker, on theLittle Miami Bike Trail, Oregonia,Ohio is yours! Recipes must besubmitted by March 1 to qualify to win. Visit

www.thesaltmagazine.com andclick on the SUBMIT RECIPE link

at the top of the site.

E-mail:[email protected]

Mail: 47 S. South St.,

Wilmington, OH 45177

Salt Scoop SaltNotesS

alt

|February 2011

| 9

JOHN CROPPERA Wilmington native. John is the editor of Salt Magazine and areporter for the Wilmington News Journal. He is an avid writer,photographer and outdoor enthusiast.

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Exercise, diet, organizing…oh yes, it’s a New Year! There issomething about the start of a new year which transforms themindsets of many people as soon as the holiday season ends.Success depends upon whether or not you have a plan in place.

January is National Get Organized Month (GO MONTH),recognized as such by the National Association of ProfessionalOrganizers. Getting organized is an event. Staying organized isa process.

Most people who hire us to assist with their organizing needsrequire a jump start, because they do not know where to start inthe process. We recommend selecting the area of your homeor office which bogs you down the most. Is it your kitchencounter smothered in paper? Is it your family room coveredwith unopened and old editions of magazine subscriptions? Isit that spare room that has become the “catch all” of unused andunneeded items? Whatever the location, you must identify thearea first.

Once you have defined the space you want to “attack,” it’s timeto focus on categorizing bins to hold the items with which youwill be dealing. Label six bins or large cardboard boxes. (It’simportant to note…do not buy a lot of products before youorganize.) Label the bins: TRASH, DONATE, ANOTHER ROOM,THIS ROOM, FIX/REPAIR, and SELL. Work the room from one

corner, left to right, top to bottom without skipping sections.Making decisions on what to do with the items you’re reviewingis the most challenging part. Many people hold onto itemsbecause they spent money on it and feel if they hold on to theitem longer, they will get more of their money’s worth.Essentially what is being held onto is holding the person backfrom getting on with life or using the room for a better purpose.

When working through the room, you may require multiple binsfor the same category. For instance, you may require 4donation bins before you’re done. Our website,EncoreOrganizers.com, RESOURCES page, is loaded with localfacilities which take donations of any type of item, from fabricand clothing to electronics and eyeglasses. Many people don’tknow where to donate, so they postpone the decision ofevaluating their items.

With a little planning and motivation, organizing acluttered life can be a breeze.

WEBINARS, SEMINARS, personal organizing services onsite and viaphone coaching are available services by Encore ProfessionalOrganizers. Co-owners Barb Warner and Lori Firsdon started theirbusiness in south Dayton in 2006. More information is available atwww.EncoreOrganizers.com or by calling 937-619-3181.

Organize Anew in the New Year

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organizing at businesses and homes, they focus onthe mindsets of their client’s lives.

Salt

|February 2011

| 11

12| S

alt

|February 2011

Red HotChocolate

Salt

|February 2011

| 13ChocolateLORI HOLCOMBWife to James and proud mom of Conner andMadilyn (Madie), Lori is the circulation director forthe Wilmington News Journal and Food Editor forSALT Magazine. She is passionate about her family,her work, and her community.

Photos by John Cropper

It seems like the minute the calendar flips to theNew Year, we are bombarded with Valentine’s Day,all packaged up in red and pink, pushing even themost awkward among us to channel our innercupid and profess our love. I wholeheartedly feelthat expressing your love with a little time spent inthe kitchen is one of the best ways to show yoursweetheart that you really care.

Our typical Valentine’s Day celebrations usuallyinclude a romantic dinner, finished off by sharinga decadent chocolate dessert with the one we love.And the recipes for chocolate desserts are endless.When I was looking for something rich anddelicious for Valentine’s Day this year, I cameacross several recipes that combine dark chocolateand chilies. That’s right, chilies. Spicing up yourmenu this year can not only be amazinglydelicious but, thanks to a little internet research,can also boost feelings of euphoria (those giddy,lovey-dovey feelings) and the capsaicin in chiliesnaturally releases endorphins in the brain. Theseendorphins are also released during times ofexercise, excitement, pain and with the feeling andexpression of love.

See, chilies are romantic!

So, for the sake of romance, I took my time-testedbrownie recipe, threw caution to the wind andthrew in some chilies. The result was interestinglydelicious. If you are a fan of heat, these sweet andspicy brownies just may ignite a little romance thisValentine’s Day.

For those of you that may prefer things a little less“spicy,” a Red Velvet Cake is just the dessert for youand your sweetheart. Rich, red chocolate caketopped with decadent cream cheese icing will makethe perfect ending for your romantic meal. For me,the key to a delicious red velvet cake is the sweet,smooth, cream cheese icing. And, since I usuallymake my cakes at least three or four tiers, I need agood amount of icing, too. The icing for this cakerecipe fits the bill for both. It is my “go to” foralmost any cake – carrot, spice, devil’s food and ofcourse, red velvet. If you’re not interested in bakinga cake from scratch, you can certainly use a goodboxed red velvet mix and top it with this icing withdelicious results.

So, all you cupids out there, this Valentine’s Day, dust off your apron, grab some chocolate, get in the kitchen and heat things up!

Red HotDark

ChocolateChile

Brownies

2 cups sugar4 eggs¾ cup cocoa powder1 cup butter (melted)1 ¼ cups all purpose flour¼ tsp. Salt1 tsp. vanilla extract1 tbsp. chipotle chile powder1 tsp. cayenne pepper powder1 cup semi-sweet or dark chocolate chips

Grease 8”x8” baking pan. Mix sugar andcocoa. Add melted butter and eggs andmix well. Stir in vanilla. Add flour, salt,chipotle and cayenne. Stir until mixturecomes together. Pour into baking dish,smooth batter and sprinkle withchocolate chips. Bake at 325º for about45 to 50 minutes (until a toothpickcomes out clean). Cool.

Top with your favorite chocolate frosting.The frosting really brings together thechile and chocolate flavors. This recipealso makes decadent chocolate brownies;just omit the chipotle and cayenne. Ifyou like, also add ½ cup of your favoritechopped nuts.

14| S

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|February 2011

RED VELVET CAKE:

2 ½ cups Cake flour½ tsp. Salt4 tbsp. cocoa powder½ cup unsalted butter, softened1 ½ cups sugar2 large eggs1 tsp. vanilla1 cup buttermilk3 tbsp. red food coloring (liquid)1 tsp. white vinegar1 tsp. baking soda

In bowl of your electric mixer, or with ahand mixer, beat the butter until soft. Addsugar and eggs. Mix very well. Addvanilla, mix again.

In a separate bowl, whisk togetherbuttermilk and food coloring. In anotherseparate bowl, sift together the flour, salt,and cocoa powder. Alternately add halfmilk mixture and half dry mixture to theegg/sugar mixture until all added andcombined, mixing well between eachaddition.

In a small bowl combine the vinegar andbaking soda. Allow the mixture to fizz andthen quickly fold into the cake batter.

Still working quickly, divide the batterevenly between the two prepared 9” roundbaking pans. Smooth batter and bake in apreheated 350º oven for approximately 25- 30 minutes, or until a toothpick insertedin the center of the cakes comes out clean.Cool cakes in pans for 8-10 minutes thenturn out on wire rack. Once cool, wrap inplastic and refrigerate 1-2 hours orovernight to make frosting the layerseasier. Once cooled, I usually divide thelayers in half horizontally to make fourlayers for this cake.

CREAM CHEESE ICING:

2 lb. bag confectioner’s (powdered) sugar2 - 8oz. blocks cream cheese2 sticks butter (not margarine or spreads.Must be real butter)1 tbsp. vanilla extract

Allow butter and cream cheese to fullycome to room temperature. With anelectric mixer, mix butter and creamcheese until smooth. Add vanilla and mix.Slowly add confectioner’s sugar one cup ata time until it is all incorporated. Transferto an air tight container, cover with plasticwrap and seal with lid. Keep refrigerated.

I usually let the icing firm up a bit in therefrigerator before frosting my cakes sincethe cream cheese and butter are roomtemperature and pretty soft. If it becomestoo firm, just warm for 5-10 secondintervals in the microwave, making sureyou stir well before warming again.

Red Velvet Cake with Cream Cheese Icing

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Make a date with a starThe power of the sun has been shown toproduce Vitamin D in our bodies.According to Robert Moore, M.D., a familypractice physician with Highland FamilyHealth Care, “Sunlight is a good thing forVitamin D, but you can't safely get enoughwithout over-exposing yourself, so takingsupplements is recommended,” Moore said.

Moore said that Seasonal AffectiveDisorder, or seasonal depression, iscommon in our area. “The trick tokeeping moods flowing is that you have tohave cues that occur certain times of dayso that the diurnal rhythms are wherethey're supposed to be. If you never seethe sunlight, the brain is confused,” Moore said.

“It's important to get out in the sun to staveit off. Too much sun is a bad thing. Too littleis a bad thing. There's a happy mediumthere, too. It's helpful to have it on aregular basis,” he said.

Lay down and think of nothingThe power of touch is increasinglyrecognized as a healing therapy. In fact,massages have an incredible impact on usemotionally and, of course, physically,according to Kitty Maher, R.N., L.M.P. andowner of Maher Medical Massage withoffices in Hillsboro, Washington CourtHouse and Mt. Orab.

“A massage boosts the immune system, ithelps with stress and fatigue, it helps tolower blood pressure and it helps to keepyour muscles and joint more mobile,”Maher says.

You've been telling your co-workers howyou've been wanting to get a massage.The holiday season is a perfect time tomake that appointment.

Move a little, breathe a lotThere are a few, easy ways to incorporatefitness into your winter lifestyle if trainingfor a 5K or spending an hour on theelliptical isn't up your alley.

Paula Mitchell, owner of the Whole BodyCenter in Hillsboro, teaches yoga andpilates in Highland County, and offers afew suggestions from which you can pickand choose.Roll your shoulders.Stretch your neck, bringing your eartoward your shoulder.Interlace your fingers and press yourpalms away from you.Twist in your chair. Sitting up tall, bringone hand to the opposite knee or thighand reach toward the back of the chair.Do heel raises to work your feet and your legs.Circle your feet and ankles.Stand up and reach toward the ceiling tostretch out.Put your legs against the wall. Lay downon your back and put your legs up thewall, creating an L-shape with your body.Do this for five minutes.Breathe deeply. “Take a few deep breathsinto your belly and abdomen, letting it outslowly to let some of the tension and stressgo that way,” Mitchell recommends.

Smell your way to a calmeryouAromatherapy, according to Mitchell, is theart of taking essential oils that are pressedor extracted from flowers or plants andadding them in ways that our noses canpick up on them and respond.

“We process a lot of things through scent.Aromatherapy can be beneficial to yourmood as smelling the different flowers orplants creates different responses in ourbrain,” she said.

The oils can be placed on a tissue, mixedwith water and sprayed into a room or putin a little bit of water with a tea lightunderneath and the oils will evaporatefrom the water and into the room.

Eucalyptus is a terrific oil to use,especially during the winter time. “It isoften used to open the breathingpassages,” Mitchell said.

That wonderful foodWhether we're enjoying grandma'straditional sweet potato casserole orsampling a friend's sugar cookies shegraciously brought in to the office, thetemptation to overeat is never strongerthan during the colder months.

We can avoid rich, sweet foods thatinduce weight gain, by eating sensibly bysplitting a dessert or by drinking waterinstead of soda pop. Enjoy your friend'ssugar cookies, but eat only one instead of five.

As much as we try to fight the externalforces of the winter season, theresponsibilities, the food temptations, themore difficult we make our situation.

Instead of pretending that the season'sdemands will somehow disappear,embrace the fact that they exist and thatthere will be moments of anxiety.

Avoid Those Typical Winter-Time Bad Habits

By Lora Abernathy

It is a scenario all too common during the winter season: stress from extra responsibilities,anxiety from the holidays, guilt from eating too much and exercising too little.Shorter days with less sunlight and more darkness, accompanied by colder temperaturesand dreary skies, add up to perfect conditions for stress to not only knock on the door ofour lives, but to come on in, have a seat on the couch and control our emotions.There are a few, simple things we can do to stay healthy, reduce our stress and incorporatea little bit of fitness during the holiday season and winter months. They won't get rid of thedust bunnies you missed, but…

health &wellness

However, don't deny yourselfthe options to de-stress andde-clutter your mind. With alittle discipline and a simpleplan through the winter,springtime will arrive evenbrighter than usual.

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By Bruce Bevan,floral designer

Photos by JohnCropper

DIYFloral Arrangement

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It’s possible to decorate your home with a winter floral arrangement without breaking the bank.Better yet, you don’t even have to leave your home. Using pieces of greenery that you likely havein your backyard, you can create a rustic and quick presentation for your home. Try findinggreens and berries, dried fruits and flowers and anything else you can pull from your yard, woodsor ditches.

Here is an example spread created with found items.

ContainerLarge rectangular basket, lined with plasticOasis foam, soaked in water (This will keep your foliage from drying out as fast)

MaterialsBlue Spruce branchesGolden Juniper branchesWisteria VineHedge ApplesHydrangea bloomsLavender foliageHolly with berriesEuropean HoneysucklePine conesBlack Eyed Susan centersDried grassesWire

ConstructionSecure the foam into the basket with wire. Insert the large branches to fit size. Insert smallergreens to fill. Insert sticks of Wisteria, Hedge Apples, Hydrangea Heads and pine cones. Placethe remaining items where needed for color, texture, etc. What you are trying to do is create avariety of textures, bright and dull colors, various shades of green, and do it all while filling out thebasket. The final product will last for three days to a wek, or longer if you change the items out.

Use what you can find and enjoy your winter arrangement!

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HOMEBREWING:Brewing beer the old fashioned way —in your kitchen

On a cold day, few things compare to a cup ofsomething warm. Coffee, hot chocolate, applecider, tea. All are winter mainstays. But beer, adrink most often associated with hot days andsummer nights, can both get your circulationmoving and keep you busy on a lazy winterday. That is, if you brew it yourself.

Brewing beer at home is a lot like keeping agarden, baking bread or knitting a winterscarf; You put effort and time — five weeks, inthis case — into making something that caneasily be found during a 10-minute trip toWalmart. But like a homegrown tomato, a beerbrewed in your kitchen tastes better, costsless and satisfies that primal urge to makesomething by hand. So for now, forget that acredit card is easier to wield than knittingneedles. Instead, do it yourself.

Even though Christmas has passed, it’s nevertoo late for a Christmas Ale, known by itsnotes of cinnamon, orange spice, cardamonand ginger. During the holidays, we’reespecially fortunate to be Ohioans, given thestellar Christmas Ale made by our state’sleading craft brewery, Great Lakes BrewingCompany. (It sells out a month beforeChristmas each year.)

In mid-November, I spent an afternoonbrewing a batch of Christmas Ale with mybrother and family brewmaster, Aaron. Aseasoned homebrewer, Aaron wanted to takea stab at his first Holiday Ale which he plannedto serve at a New Years Eve party he washosting the following month. A little more thanfive weeks later, we tasted it.

In this article, I’ll teach you how to make yourown Christmas Ale using not much more thanwhat you can find in your kitchen and aspecialty brewing store.

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Story and Photosby John Cropper

In its most basic form, beer is what you get when you boil water, hops and malt together and thenadd yeast. Those four ingredients are the only ones essential to the drink. The type of beer youwant to make determines how much and which kind of each ingredient is used. Additional sugarsand spices can be added to the mix to change the beer’s flavor and alcohol content, and mostbrews you would make at home will require some extra ingredients. Our Christmas Ale, forexample, will need four different spices and sugar in addition to the main ingredients.

While there are dozens of beer varieties, each individual style falls into one of three categories:lagers, ales and lambics. Like wine, certain styles of beer are better suited for the season. Wintertends to favor darker beers like porters, stouts, and dark ales, while wheat beers and pale alesare popular in the spring and summer months. In America, more than 70 percent of the beerconsumed is a type of pale lager known as a pilsner (think Budweiser, Coors, Miller, etc.),according to the Brewers Association. But from a global standpoint, pilsners are a fraction of thebeer market.

The process of making beer is surprisingly simple, whether in a brewery or in your own kitchen.A few hours on a given afternoon is all the time it takes to prepare the pre-fermented mix, knownas the wort. But before we delve into the numbers and specifics of making your homebrew, let’sstart with the equipment.

The main pieces of equipment you will need are all containers, both for “cooking” the wort onyour stove top and for holding the beer while it ferments. The first is a stainless steel cooking pot.Anything less than a 5 gallon pot is probably too small, as you could risk the liquid boiling overonto your stove and all over your kitchen. Two other containers you will need are a fermenter anda bottling bucket. The fermenter stores the beer during the fermentation process, and the bottlingbucket is where you will transfer the beer when it’s ready to be bottled. The rest of the equipmentneeded can be found at hardware store or the nearest brewing store. Below is an example of thesupplies you will need, and at right is an equipment list and each item’s cost, according toMidwest Homebrewing and Winemaking Supplies.

HOMEBREWEQUIPMENT

Stainless steel brewkettle, 5 gallon$39.95

Plastic or glassfermenter, known as a corboy, 5 gallon$18.95 - $28.95

Bottling bucket$12.95

Muslin boiling bag - $0.65

Plastic funnel, 5” $1.95

Siphon tubing $0.45 per foot

Floating thermometer$5.95

Airlock S-bubble $1.00

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You will also need bottles and caps if you plan onbottling your own. Aaron has a keg refrigerator —the fabled “kegerator” — so we didn’t need bottlesto store it in.

The list of equipment might seem like too much ofan investment, but it’s a one-time cost for long-termsavings. Brewing stores and online retailers oftensell “homebrewing kits” which have all of the aboveitems included. These are great places to start andhighly recommended for beginners.

Since this was our first batch of Christmas Ale,Aaron and I used the “Holiday Ale” kit from Brewer’sBest. The kit included the following ingredients:

Two 3.3lb cans of Light Liquid Malt Extract (LME)1 lb. of Golden Dry Malt Extract (DME)1 lb. of corn sugar12 oz. of caramel 80l (specialty grain)4 oz. of chocolate malt (specialty grain)4 oz. of black patent malt (specialty grain)1 oz. Brewers Gold (bittering hops)1 oz. Willamette (flavoring hops)11 g. packet of Nottingham yeast

The box also included a spice packet containing:

1 oz. of orange peel1 tsp. cinnamon1 tsp. cardamon seed½ tsp. ginger

Before you can begin cooking the ingredients, oneof the most tedious and time consuming —andmost important — tasks needs to be completed.The fermenter needs to be cleaned and sanitizedusing Oxi Clean Free, or a similar brewing-approved sanitizer. Below are four steps to makesure your equipment stays clean and free ofbacteria, which can spoil your batch.

Fill the fermenter with 5 gallons of distilled waterand a ¼ scoop of Oxi Clean Free. Wipe off allresidue in fermenter.Drain and rinse the fermenter thoroughly.Fill the fermenter with another 5 gallons of hot waterand 1 oz. of Star Sans Acid Sanitizer liquid.Drain and rinse the fermenter.

Now that yourcontainers areclean, you canstart preparing thebrew kettle byheating 2 ½gallons of water onyour stove. To savetime, clean yourfermenter whilethe water warmsup. Below are therest of thedirections forpreparing thewort:

Heat 2 ½ gallonsof distilled wateron high until itreaches 165° F.Pour all of thespecialty grainsinto the moslingrain sack and tiea knot on the end.Drop into water. Steep grains inwater between150-165° F for 20mins. and thenremove the grain. Add all of the LME,DME, and corn sugar and bring to a gentle, rolling boil. When boiling, add the bittering hops and boil for 40 mins. After 40 mins., add the spice pack and the flavoring hops and boil for another 15 mins. Remove the wort and place in a sink full of ice water and cool down until the temperature is 70° F. This should take approximately one hour. Add the cooled wort to the sanitized fermenter. Add enough distilled water until there are 5 gallons of liquid in the fermenter. Open the yeast package, sprinkle into the wort and stir vigorously.

JOHN CROPPERJohn is a Wilmington

native and a reporter forthe Wilmington NewsJournal. He is an avidwriter, photographer

and outdoor enthusiast,and aspires to be his

family’s second leadinghomebrewer.

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The labor-intensive steps of the beer making process are almost complete. The next stepis to securely close the lid on the fermenter, add enough water to the S-shaped airlock andplace it into the lid’s hole. Find a dark area of your home where the beer can situndisturbed for one week. The next day, you should notice air bubbles bursting in yourairlock — that means the fermentation has begun. After that first week, follow the samesteps to sanitize your secondary bottling bucket. Using the siphon hose, siphon the beerfrom the fermenter into the bucket. Let the siphoned beer sit in the same, dark spot foranother two weeks.

Now, it’s time to bottle and store it. Or if you’re like Aaron, siphon it into a keg. But evenwhen it’s bottled the beer needs another week or two to “bottle finish” in a warm, room-temperature location to allow for carbonation to occur.

Then finally, the beer is yours for the tasting.

Homebrewing has seen a surge in popularity lately thanks to spendthrifts and D.I.Y.enthusiasts. Like gardening, canning and food preservation, making wine and beer athome makes sense economically and environmentally, and can fast become a hobby. Solong as you don’t sell your bubbly creation, and you stay within the allowed 200 gallons ayear per family, Uncle Sam approves.

There are several specialty brewing stores in Ohio where the novice and professionalbrewer alike can find information and buy ingredients and equipment. The Winemaker’sShop in Columbus, the Main Squeeze in Yellow Springs and the Pumphouse in Struthers allsell home brewing and wine making supplies. The Ohio Valley Homebrewers Association(http://www.ovha.net/) is another useful resource for southern Ohio beer and wineenthusiasts looking for kindred spirits, and the Midwest Homebrewing and WinemakingSupplies is one of the best online marketplaces to shop for the needed supplies.

Oh, and our Christmas Ale? It was just right, warmed the heart and cost a mere 65 cents abottle. On a blustery December night, it gave coffee a run for its money.

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An Attitude of

for 2011

He is a wise man who does not grieve for the thingswhich he has not, but rejoices

for those which he has.

–Epictetus (AD 55–AD 135)

Gratitude 26

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bbyy KKaayy FFrraanncceess

It’s amazing how much our attitude has to do withour level of happiness and contentment. Have youever woke up in the morning, looked out and sawgray skies and lamented, “This day is going tostink!”? Chances are, at the end of the day, we wrylytake note of this self-fulfilling prophesy with thethought, “I knew this day was going to stink!” Howmuch of our lousy day was a result of thecircumstances of our day versus our attitude aboutthose happenings? I contend that it is how we viewour circumstances that determines whether our dayis “good” or “bad.”

Let’s try this for a change: when we wake up,regardless of the weather or how we feel, vow tohave a great day before our feet ever hit the floor.Decide that no matter what happens, we will chooseto react in a neutral or positive way. Reaffirm thisdecision throughout the day. I bet at the end of theday, we will have created a pretty darn goodexperience! What if we could do this every day?How about if we control our days rather than ourdays controlling us?

I think we could take this a step further and projecta good attitude into the whole year, rather than justone day. I think New Year’s resolutions should bestatements of the conditions we wish to manifest,not just passive wishes. The more belief we put intothe creation of our desires, the more likely we are tocreate them. Rather than name them one by onelike a shopping list, why not go to the end of theyear and state what we wish to have created bythen? Also expound upon the feeling and result thatwe hope the change will bring about. For example,rather than saying, “I want to lose 25 pounds,”replace it with, “By the end of 2011, I will havemore energy, a leaner, healthier body, look good inmy clothes and feel ten years younger.”

I recommend stating New Year’s Resolutions as follows:

My life is filled with good friends and healthyrelationships.I am grateful for the good health I’m enjoying andwill continue to enjoy.I have enough money to spare and to share.I have fulfilling, meaningful work.

The conviction behind these statements will go along way in making them become true in our lives.There is more power in affirmative statements thanwistful desires that begin with, “I hope…”

We also need to vow to refuse to be influenced bythe negative people all around us. We all know thetype. They will find the dark, gloomy lining to every pink cloud. You could excitedly share thenews, “Guess what?! I just won the $50 millionlottery!!” They would just sadly shake their headand say, “You know you’re going to have to paytaxes on that. You’ll be lucky if you end up with $25 million.” Somehow, I think we could make ends meet.

It’s not what happens to us, but how we view what happens to us thatdetermines our level of happiness.

– Kay Frances (1955–)

We should all have that embroidered on a pillow.Or etched on our bathroom mirror. We may nothave a lot of choice about what happens during ourday, but we can always choose our reaction to it.Life truly is a series of choices. At every moment intime, there are an infinite number of choices laidout before us. Most of the time, we are barelyconscious of what we are choosing on a moment tomoment basis. It’s important that we live our liveswith mindful awareness and be conscious of ourdecisions, no matter how small. Like the acorn thatbecomes the mighty oak, we can make our small,day-to-day decisions blossom into a thriving, robustlife. Let’s start today!

Whatever you can do, or dream you can,begin it. Boldness has genius, power,

and magic in it.

–Johann Wolfgang von Goethe (1749-1832)

©Kay Frances 2010

KAY FRANCESWilmington, Ohio native Kay Frances isknown as “America’s Funniest StressManagement Specialist.” She giveshumorous keynote presentations andstress management workshops all overthe United States. She is the author of“The Funny Thing about Stress; ASeriously Humorous Guide to a HappierLife.” To order the book or find out moreabout Kay, visit www.KayFrances.com

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TIPS FOR THRIFTING1. Plan ahead. Find out where the discounts willbe and when. Some of my favorite stores offer 50percent off on the last Wednesday of every monthand others have deals on holidays and other daysof the week. 2. Go where the good stuff is. I try to find thriftstores located near nicer neighborhoods. Severalof the thrift stores that I frequent have lastseason’s styles for sale at around $1 when it’s halfoff day. Almost every thrift store will havesomething you want, you just may have to keepchecking back. 3. Map it out. If you have a GPS, this is especiallyeasy to do. If you are going to several stores in aday, map them out. It makes your day mucheasier. 4. Dress for success. First, dress comfortably.Second, dress so that you can try things on as yougo - like tank tops or thin shirts. Many thriftstores now have dressing rooms, but not all.Sneakers are more comfortable than sandals orflip flops, but flip flops make it easier to try onshoes. Keep socks in your purse for trying onshoes.5. Measure yourself and your family members.When there is a store that doesn’t have a dressingroom, you have to figure out what will fit. Havingaccurate measures and a measuring tape helps. Iam pretty good at determining what will fit byholding pants up to my waist and thighs. 6. Know the brands that fit you. I know thebrands that generally fit me well with theirdifferent styles. I also know the certain brandnames run smaller than others so I can avoidthose. 7. Keep an open mind. Avoid looking toospecifically for a color or a thing. It doesn’t hurtto have something in mind that you are lookingfor, but don’t count on it.8. Be choosy. You can grab anything off the racksto begin with, but go through them carefully andmake sure they are really something you can useor need. Thrift-ing gives you an opportunity tobuy trendier clothes that you wouldn’t normallybuy, but be sure they fit properly. Also, make surethere are no stains, tears, holes or anything thatcan’t be repaired easily. I have brought homemany items in the past that didn’t work justbecause they were a good deal. Not a good idea.9. Recruit fellow shoppers. If you go shoppingwith friends or family, make sure you know whateveryone else is looking for. It helps when youcome across their size and vice versa.

10. Double check before you purchase.Whendealing with bigger crowds going on the discountdays, make sure you grab what you want off therack and double check it in the end. My friend ismuch pickier than I am and she looks verycarefully at everything before putting it in hercart. I am less picky and grab anything I thinkwill fit in the beginning. I then weed things outby holding them up two or three times beforemaking a final decision. Either way – doublecheck before you check out.11. Take a snack. When trying to save money onclothing, it doesn’t make a whole lot of sense toblow your savings on eating out. I like to do thiswhen I am out with my friends because it issometimes part of the experience, but in recentyears I have realized what a money and timewaster can be. 12. Don’t waste your money. Do not buy thingsthat you aren’t going to use. I keep repeatingthis, but it was one of my biggest mistakes overthe years. The best part about thrift-ing is findinggreat pieces for less, but it isn’t smart to buyeverything because it’s cheap.13. Don’t overlook the household goods. I loveto look through the home good stuff. You neverknow when you are going to find that one buriedtreasure. If you find items like this, take a chanceand take them home. These items also makegreat gifts – hint, hint. 14. Purses. You can find lots of expensive pursesfor pennies on the dollar. My mother lovesCoach, Kate Spade and other expensive purses.She seems to find these at almost every thriftstore she goes to.15. Hand sanitizer. Bring it and use it when youare done. Wipes are also good and handy to havearound.

Hitting thrift stores is one of my all-time favorite pastimes! I used to shop just for the sake of findinga great deal. I have come to realize over the years that you really need to go in with a plan or it canbe overwhelming to search through racks and shelves of hundreds of items! Here are my favorite tipsfor getting the most out of your thrift store experience.

I will warn you. I have converted many afriend and co-worker to thrift-ing and theyare happier and wealthier for it. One of my co-workers went on a trip to an expensivepart of Florida. She and her husband ranacross a thrift store in a nicer neighborhood.Her husband handed her $30 and said “Gocrazy” not thinking she would have muchluck. A couple of hours later, she emergedcarrying several bags full of clothes. He wasthrilled and she came out with some veryexpensive name brands. If you haven't beenshopping thrift, you are spending too much!

By Heather Harmon

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II bbeett tthhaatt ttiittllee rreeaallllyy ggoott yyoouurr aatttteennttiioonn.. That is how most fitnessmagazines, websites and commercials suck you in to buy theirproduct. They entice you with unrealistic expectations only totake your money and leave you fatter than when they met you inthe first place. Well, I can tell you how to lose five nasty,unwanted pounds in an instant. Get up, go to your kitchen,bookshelf or DVD case and throw away all of those fad dietbooks and DVDs that are just sitting there collecting dust. Theyhave been taunting you for too long, reminding you of howoverweight or unsuccessful you are at losing weight. Now it’sme pushing you, pleading with you to show the diet industrywhere it really needs to go. Go ahead. I will wait here…

Back so soon! You must feel lighter now. The theme from Rockyis playing in my head. You are a champion. Alright, maybe I justwent overboard. I will make this very simple — diets do notwork. You knew that though, didn’t you? They don’t work and areone of the reasons we, the United States, are fat. There really is nofancy, scientific answer about how we need Cortisol blockers orpills that suck the fat out of the food we ingest so it doesn’t getinto our blood stream, thus ending up on our rears. You don’t evenwant to know what happens to that fat once it gets absorbed out ofyour food – gross! You do not need to cut out any certain food groupor spend hours thinking about your food group ratios. The USDA

food pyramid makes the food groups pretty simple. You do not need apill, a new piece of equipment or expensive prepackaged foods that you

have delivered to your home. What you need is a reality check — here it is.

America has been on a crash diet for the past 40 years. Look around.Everyone is skinny now that they have been dieting for 40 years, right? What?

They aren’t? In reality, we have become a nation known for our obesity levels.Heart Disease has become the number one killer in the U.S. The Center forDisease Control and Prevention reported that more than 28 percent of Ohioans in2009 were obese. Not overweight, but obese. Obese means having a Body MassIndex equal to or greater than 30. More and more children are becoming obeseand will not have the same life expectancy as their parents. So, how are those dietsworking for us now?

In 2011, we need to make a BIG change. Not the kind of change where we throw outall of the naughty foods in our cabinets and restrict our calories to 1,000 per day.Instead, let’s scrap all of the diet books. Let’s get back to basics and simplify.Losing weight should not mean starving yourself forever, eliminating a certain fooditem or group unless they make you sick or you are allergic. Let’s think about thisin a more realistic way. We need to stop dieting first and foremost. This is a never-ending desperate cycle. So let’s stop. First, get up tomorrow morning and eatbreakfast. Add some fruit, whole grains and protein to that meal. Then, eat lunchand have some snacks. Tomorrow too, and the next day and the day after that. Youare no longer going to starve yourself. Okay?

Lose Weight

RIGHT NOW!

winter weight loss

I am making this sound really easy, but you know there is acatch. First, go see your doctor. If you are dealing withdiabetes, high blood pressure, heart disease, kidneydisease, cancer, etc., you need to seek professional helpbefore making any changes. Make time to visit with aRegistered Dietitian.

You didn’t think I was going to blame the entire obesityepidemic entirely on the diet industry now did you? No, Ibelieve there are several reasons we have a problem: ourstress levels have gone through the roof, increased portionsizes, convenient calorie-dense foods, lack of sleep, andlack of physical activity are at the topof my list. In 2011, Iwant us to take back the power that food and diets have hadover us. Let’s focus on our overall well-being instead of thejust the weight we need to lose. Here are my thoughts onhow we (yes WE – me too!) can turn things around.

Learn to Accept Your Body. This has been very difficult for me and will likely be difficultfor many of you out there. Believe me, the grass is alwaysgreener or in this case, the thighs are always thinner. Stoppunishing yourself for your genetics and learn to acceptyour body the way it is.

Take Back the Power. Stop telling yourself how weak you are or how you have nowillpower over food. It has nothing to do with willpower.There are so many other factors at play than willpower.When you restrict certain foods or food entirely, you aregiving it power over you. Restrict food items if they makeyou sick, but don’t constantly tell yourself that cake andcookies are off limits forever. It does not work. Not beingafraid of cake and enjoying an occasional piece is okay(unless you are diabetic – talk to the doctor). In fact, taketime to enjoy it. Eat it slowly and taste it. You may find thatyou don’t even like certain foods once you really taste them.You might find them gritty, too salty or greasy, synthetic, ortoo sweet. Eliminate foods that way.

Change the Focus.Instead of focusing solely on losing weight, focus on howyou feel. Is any food making you feel bad? Dairy doesn’tlike me very much, so I try to limit it when I can. Is thereany food that upsets your stomach, makes you tired, givesyou gas? Try focusing on how your stomach feels each day.Don’t push it to the limit anymore. Start to notice when yourstomach is full. Are you tired in the afternoons? Maybe youneed to eat foods that will sustain your energy better. Areyou starving each day when you get home? Then get asnack late in the day so you don’t eat everything in sightwhen you walk in the door. Are you snacking late at night?Do you know why? Are you bored, stressed, tired? Tryfiguring that out and replacing it with something else likesleep! Take up a hobby, read a book, take a walk, spendtime with family members. Discover what truly brings youjoy and determine which things don’t. Try to focus more onthe joy. Do you really want to look back and realize youspent more time worrying about diets and caloriecounting than doing things you love?

Add Healthy Foods.Add fruits, vegetables, whole grains and lean meats intoyour diet. Don’t try to restrict all of the other foods, just addmore of the good stuff from the beginning. You will mostlikely find that the healthy foods fill you up more than youimagined and you will have less need for the other stuff.Slowly start to cut out the prepackaged foods. I am notsaying you have to eliminate them entirely, but I can tell youhomemade tastes so much better than store bought andwill be much more nutritious in the long run.

Relieve Your Stress.Exercise is an effective tool for dealing with stress. Try toget moving even if it is only a little at a time. Next, take alook at your life and see what could be cut out. If you areinvolved in way too many activities, get out of some. Stopoverdoing it. Get your sleep, eat better, exercise more andtry to spend some time in meditation or prayer.

Get your ZZZZ’s.Researchers have not even begun to fully understand justhow important sleep is to our health. Lack of sleep hasbeen linked to premature death, weight gain, obesity,depression, heart problems, rising Cortisol levels, and soon. Wow. You don’t have to tell me twice to get more sleep!

Sit Down To Dinner. Every family needs to find time to sit down and eat. Eat,talk, laugh and enjoy each other. Take the focus off ofcramming food in your mouth. Eat slowly and realize whenyou are full and push the plate away.

Set S.M.A.R.T. Goals–It is still okay to set the goal of losing weight. Just realizethat it is not smart to lose weight quickly. Has it reallyworked for you in the past? Have you kept the weight off?Losing weight quickly does not mean lasting weight loss.Instead, set S.M.A.R.T. goals. Set goals that are Specific,Measurable, Attainable, Realistic and Timely.

Instead of setting a goal of losing 20-50 pounds or more thisyear, start by setting smaller goals of 5-10 pounds. Doesn’t5 pounds sound so much easier to lose than 50? By takingbaby steps to increase your consumption of fruits,vegetables, whole grains and lean meats, getting moresleep, reducing stress and adding more physical activity toyour day, you will find yourself losing that weight withoutfeeling like a lot of effort went into it.

In a nutshell, all I am telling you is to stop allowing all of theoutside factors and barriers to get in your way of beinghappy and enjoying the body you have right now. Learn tolove your body, take better care of it, and provide it betterfuel and rest. Don’t tell yourself that you aren’t any good ifyou aren’t thin. You are perfect right now. If you need tolose weight for your health, start looking towards longevityas your goal. Do you want to be here for your loved ones10, 20, 30 years from now? You will be, if you start takingcare of yourself, so get to it and stop the diet cycle.

HEATHER HARMONHeather resides in Wilmington with her husband, Jessieand daughter, Allie. She works in advancement atWilmington College and is finishing her master's degreein public health promotion and education. Visit her blogat livingpositivelywell.blogspot.com

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Few things bring on the excitement as much asa snow day. There is just something wonderfulabout that unexpected mini-vacation. I rememberromping through knee high snow with my brother,both of us wrapped up like mummies. We’d stayout until we were numb, rolling around in thesnow, trampling around the whole neighborhoodwithout a care in the world. Ahhh... the good old days.

Things aren’t really any different now-a-days,from a kids perspective, at least. The slightestmention of snow in the forecast makes kidsdreamy, already anticipating the prospect of a dayoff of school. And that prospect seems to maketheir normal responsibilities float into thiscontinuum of time where staying up latesupersedes doing homework, and every other taskthat can be put off until tomorrow, or with anyluck (and lots of help from the weatherman), theday after that. It’s like magic, IF you’re a kid.

It’s a totally different thing once you’re anadult... and especially a parent that has to get kidsoff to school. Suddenly the thought of the “whitemagic” instills a feeling more like getting a flat tirein rush hour traffic, when you’re already runninglate. Well, maybe it’s not that bad, but it is anupset to the normal flow of our already hectic lives.If you’re like me, mornings with my kids, Connerand Madie, tend to follow a pattern, a pattern thatwe’ve settled into comfortably, a pattern that drivesus onward into our day.

Then the phone rings. Don’t get me wrong, I love the phone system

Wilmington City Schools has implemented toconnect with parents. It really is a wonderful thing.But, that call also brings change, a change in thatcomfortable pattern that is our morning routine. Suddenly, Conner finds his bed too warm and cozyto leave, knowing the tardy bell no longerthreatens to ruin his newest effort at perfectattendance. And, Madie seizes the opportunity todress for the weather, gleefully reconfiguring herwardrobe from top to bottom.

Screeeech. There it is. My morning has just screeched to a

halt. Chaos is not far behind. Instead of kids goingthrough the motions, brushing teeth and pullingon socks, I have two little beach bums, loungingaround in their underwear, lazily easing into theirimpromptu mini-vacation.

So, what now? I’ve got to get this train back onthe track, and not only that, I’ve got to get itmoving again. Where do I begin? And, how will Iever accomplish this before I have to get to theoffice?

As the last snow day morning lingered in mymind, I pondered the chaos that I had just recentlysurvived. There had to be a better way.

After much thought, I decided to make a snowday bag. Much like the summer bag I send toGrandma and Grandpa’s during summer vacation

with sun block and change of clothes, my snowday bag would contain every thing I needed tomake my morning easier and less hectic. If Iprepared, I wouldn’t have to restart the train, Icould prevent it from stopping in the first place. Here are a few ideas from my bag:Sweats, Socks and Underwear

Why even fight with getting dressed? I packedsimple comfy outfits and they can go in theirjammies and dress themselves once they finishtheir breakfast and morning cartoons at Grandmaand Grandpa’s house. Sweats also dry quickly witha toss in the dryer after a romp in the snow.Play Shoes or Boots

DVDs, Games, Coloring Books and Crayons, etc.They can’t play outside all day and Grandma andGrandpa will need help too. I packed things thatwill be special, reserved for snow days, to make them more interesting.Extra Gloves, Mittens and Hats

Nothing fancy here, just the basics. Extras incase a glove, mitten or hat suddenly becomesmissing between our house and Grandma andGrandpa’s.Sand Shovels and Buckets

Or any other “tools” of the snow building trade.Sandbox toys are great.Hot Cocoa Mix

You can’t play in the snow without hot cocoa!You can include your own items to make themorning smooth - granola bars and juice boxes fora quick breakfast on the way, canned tomato soupand goldfish crackers if you need to supply lunchat the sitter’s house, or the makings for real snowcones. The sitter, or Grandma and Grandpa in ourcase, just has to mix a package of Kool-Aid with 1cup of sugar and one quart of water. Even better,use the sugar free mix and just add the sameamount of water. Drizzle over cups of clean snow(find a snow drift away from road spray, people oranimal marks, etc., scrape off the top layer andthen fill cups with the clean snow underneath) andyour kids will think you’re a rockstar! Tuck theseitems, or whatever suits you and your kids, intoyour summer beach bag and keep within easyreach for snow day mornings. Have your kids helpyou pack the bag too... what better motivation tomotivate in the morning, than a sneak peek at thefun their snow day will hold.

I even keep this bag in the car. Snow day seasonis only two or three months and then it’s over, sothe items in our bag will keep just fine.

Now, when the phone rings, Conner and Madiejust get up, brush their teeth, put on their shoes,coats, etc., and we head to off to start the day.Come to think of it, snow day mornings are noweven easier than our normal, comfortable routine.

I’m starting to feel that snow day magic onceagain. Let it snow, let it snow, let it snow!

mom to mom

By Lori Holcomb

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Caring Cooks

“When I didn’t have a piece of bread myself, I promised I would feedothers if ever able.”

This was the beginning of a dream for Dolly Pointer. Originallyfrom Tuscaloosa, Alabama, Pointer came to Ohio in 2000. At thattime, she lived in Cincinnati where she rallied her family to start afood ministry for the homeless who gather at Washington Park.Then, she lost her husband and mother.

Blanchester soon became Pointer’s new home and by 2004, shestarted a food ministry she called “Running for Jesus.” Havingregistered as a 501(c)(3) non-profit, Pointer was able to securefunding and in-kind donations. By Thanksgiving 2007, “Runningfor Jesus” was able to serve its first meal.

The program grew quickly. Space was donated in a downtownstorefront and every Saturday, the mobile kitchen began servinganyone who needed or wanted to eat. During 2009, the ministryserved more than 8,000 meals.

Keep The Kitchen Running… Someone’s Out There Hungry

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Despite the ministry’s success, Pointer takes none of thecredit. “Look what God did!” she said. “He is there all thetime if we step out of self and help others.”

However, in 2010, “Running for Jesus” ran into a fewroad bumps. The mobile kitchen is only mobile if it has atruck pulling it. The volunteer driver had to step down.The kitchen could no longer be pulled to its downtownlocation and ended up in Pointer’s front yard.

Fortunately, an electrician volunteered his time andmaterial to run electric for the kitchen. Though no longermobile, meals are still going out. Volunteers meet at Dolly’severy Saturday and prep about 175 meals that will bedelivered in the Blanchester area. An entrée is usuallycooked the day before and the Saturday staff efficientlymans the assembly line and prepares the serving trays,packs the containers and helps the volunteer drivers loadthe cargo. The meals are then delivered in time for a hotlunch.

The Full Gospel Church of Blanchester and HeartlandChurch of Goshen have been the most loyal donors, Pointersaid. Still, more are needed. Food costs are rising and theministry would like to be mobile again. In 2008 and 2009,the group had permission from local law enforcement to beon the road during winter and snow emergencies. “Runningfor Jesus” continued to serve people during that time in themidst of two blizzards and two ice storms.

Pointer said she has never been discouraged. “It’s notabout me, it’s about the Lord and my babies [those theministry serves]. If we believe it, we can receive it.”

Plans to start a food pantry and expand locations anddays have been put on hold until additional financialresources are secured.

“What we need right now,” Pointer said, “is a truck anddriver and about $50 to $100 more a month [to keep upwith the demand].”

If passion alone could run the ministry, Pointer’s wouldbe all it needed. “I enjoy this more than I enjoy anything,”she said.

The drive behind her work comes from having beenthere. She recalls a low point in 1960 when she and hersister regularly did not have anything to eat. She sharedthis story:

“We worked at the Tuscaloosa Steam Laundry. That placecould get mightyhot. One day, I fainted from the hungerwhile at work. Instead of getting discouraged, I thankedGod for having a job and promised I would do somethingfor other people who may be in need.”

To date, “Running for Jesus” has not had to turn anyoneaway. Pointer promises to keep it that way. “If I can help it,I will never see someone go hungry,” she said.

VALERIE MARTINValerie LK Martin is a non-profit professional turnedfreelance writer. Valerie has broad writing experiencefrom public relations and business writing to travelwriting and health articles to devotionals, but peopleare her favorite topics to explore. Valerie lives inOregonia, with husband, Tom, cats and dogs.

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In a recent issue of Salt, I wroteabout the A-Frame cabin mygrandfather built as a weekend get-away, using reclaimedmaterial for the supplies. It haslong been my dream to buildmy own weekend cabinsomeday. I always imagined mylittle cabin to be set back in thewoods, far from my currenthome. I believed this would bethe best way to enjoy my littlecabin, but maybe I was wrong.

After the article about mygrandfather’s cabin was printed,I began hearing from manyreaders who told me aboutinteresting cabins of which theyknew. Again and again, thesame cabin was mentioned. Itwas a cabin built by Ron andFaye Mahaffey of Wilmington.Instead of creating a get-awaythat they had to drive to toenjoy, they built one directly ontheir property at the back of thesame land as the home theyoccupy. I visited the Mahaffey’sand was immediately charmedby the little cedar-sided cabin.

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ALONGa bendin the

CREEKwith Ron & Faye Mahaffey

The couple took me on a tour of their little oasis. They had always wanted a little cabin and thoughttheir property on Todd’s Fork Road was the perfect location. In 2000, they purchased the timber tobuild a 16x20 foot cabin and porch. The cabin is built at the bend in Todd’s Fork Creek, which runsalong the back of their Clinton County property. Nestled among the trees, the cabin has a lovelyview of the creek. As I walked the path leading to the little getaway, I was immediately charmed bythe cedar structure. The front porch railing is made from timber columns and railings with thebalusters created by crisscrossing arched branches all along the center. The front door, made fromsalvaged wood, is opened by a rope and pulley system to help give the door some weight when it is closed.

Upon entering the cabin, I immediately discerned the fragrant scent of chestnut. I looked around thesmall two-room cabin and noticed the warm and homey touches. Antiques hang from the walls andceiling beams. A long wooden table runs through half of the first room and is flanked by countrychairs. The rooms were decorated for the fall with pumpkins adorning the table, orange lights strungalong the ceiling and fall flower arrangements in various locations.

I walked across the rustic wood floors and began taking in the sights of the lovely little cabin. Myattention was immediately caught by the beautiful beams supporting the ceiling and framing thewalls. Faye and Ron told me that these beams, along with the floor boards and wood for the interiorwalls, were all salvaged wood that had come from Faye’s family farm located in the New Burlingtonarea. The farm had been in Faye’s family for seven generations — since 1806 — and had even beendeeded to the family by President John Adams. In 1970, the farm was purchased by the U. S. Corpsof Engineers and is now the site of Caesar Creek Lake.

Two timber-frame barns once sat on the family property. After the farm was purchased, the Hainesfamily purchased the salvage rights to the property and reclaimed the two barns. The buildings,constructed of white oak, walnut and chestnut timbers, were more than 150 years old and weredissembled by Faye’s father, Donald Haines. He then stored the timber in a barn at the new familyfarm for 30 years.38

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When it came time to build their cabin on the property,Faye’s father offered up the wood stored in his barn. Ronthen spent the winter cutting 100 new mortis andtendon joints in the timbers to be erected in the spring.With the help of family and friends in the spring, acabin-raising was held. By autumn, the cabin wascomplete and the Mahaffeys and their family andfriends were enjoying the fruits of their labor with mealscooked on the wood-burning stove.

The Mahaffeys decorated the beautiful little cabin withitems reclaimed from the original farm andmemorabilia given to them by family and friends overthe years. Ron and Faye were excited that Donald,Faye’s father, lived long enough to enjoy and reminiscein the cabin made from the farm that held suchwonderful memories for him.

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The little cabin, now known as the Bend In The Creek House, was givena new addition of a sunroom/porch also made with the reclaimed woodfrom the barns. This addition was finished in 2010. Each year, Christmasmorning is celebrated with family and friends at the little cabin which isalways decked out in its holiday best. New traditions are being forged inthis little oasis created by the Mahaffey family, allowing even morewonderful memories to be associated with the salvaged wood from thefamily farm.

This cabin helped me realize the possibility of owning my own cabin oneday. Special memories don’t have to be forged far from home. A littlevacation get-away built right in your back yard would allow a place ofescape and respite without the worries of packing and travel.

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HEATHER HARMONHeather resides in Wilmington with her husband, Jessie anddaughter, Allie. She works in advancement at Wilmington Collegeand is finishing her master's degree in public health promotionand education. Visit her blog at livingpositivelywell.blogspot.com

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Jan. 30 -Marking the Past/Shaping the Present: The Art of WillisBing Davis – In conjunction with 100 Years of African-American Art,The Dayton Art Institute will collaborate with the University ofDayton on Marking the Past/Shaping the Present: The Art of WillisBing Davis, a retrospective of works by the noted Dayton artist.Davis attended The School of The Dayton Art Institute and hasbeen a fixture of the Dayton arts community for several decades.The University of Dayton will display Davis’ photographs andceramics, while The Dayton Art Institute will host an exhibition ofhis paintings and drawings. Call 937-223-5277 or visitwww.daytonartinstitute.org for more information. (MC)

Jan. 30 - One Hundred Years of African American Art: The ArthurPrimus Collection - 100 Years of African-American Art presentsworks from the Arthur Primas collection.This significant collectioncontains nearly 300 works, including paintings, sculptures, workson paper, graphics and documents, and covers a period of 150years. 100 Years of African-American Art presents 75 works fromthe Arthur Primas collection, representing more than 30 artists.Call 937-223-5277 or visit www.daytonartinstitute.org for moreinformation. (MC)

Feb. 3 - Presentation by “Myths and Truths About Coyotes” authorCarol Cartaino – Southern State Community College’s SouthCampus, 12681 U.S. Route 62, near Fincastle. Event begins at 6p.m. Coyotes hold a peculiar interest as both an enduring symbolof the wild and a powerful predator we are always anxious to avoid.This book examines the spread of coyotes across the country overthe past century, and the storm of concern and controversy that hasfollowed. Contact: Mary Ayres at (800) 628-7722, ext. 3681. Cost:Free. (AC)

Feb. 4 - Chazziz Annual Valentines Day Car Show - This show isopen to cars, motorcycles and bicycles. Goodybags, door prizes, vendors, games and ChazzizDJ service providing music. Special Valentinepackages available by calling 937-283-3200. $5for both days; Children under 12 free. Notes: Fri.,Feb. 4, 8 p.m. - 11 p.m. & Sat., Feb. 5, 11 a.m. - 6p.m. Phone number: 937-218-2290 Location ofEvent: Roberts Centre, 123 Gano Road,Wilmington, OH 45177 (CC)

Feb. 5 - Blues Night at The Murphy - A greatevening of blues with two bands featuring TheHadden Sayers Band. Cost: $8 - $22 Contact:Murphy Theatre at 937-382-3643. Sat., Feb. 5, 7:30p.m. Location of Event: Murphy Theatre, 50 W. MainSt., Wilmington, OH 45177 (CC)

Feb. 5 & 19 - Farmers' Market - The Winter Farmers' Marketfeatures local vendors offering a variety of products includingmeats, eggs, baked goods, herbs and much more. Customers areencouraged to place orders in advance. Vendors will have a limitedamount of product available for walk-in customers. For moreinformation and pre-order details, visitwww.clintoncountyfarmersmarket.com. Contact Dessie Buchanan-937-382-6661 x 488 for information. Location of Event: Swindler &Sons Florists, 321 W. Locust St., Wilmington, OH 45177 (CC)

Feb. 6 - Hospice Valentine Dance: at the Mahan Building, FayetteCounty Fairgrounds, Washington CH. Live Entertainment.Sponsored by Hospice of Fayette County. Call (740) 335-0149 fortickets. (FC)

Feb. 6 - United Way ValentineDinner at the Washington CountryClub, Washington CH. ItalianBuffet, salad bar, dessert bar.Sponsored by United Way ofFayette County. Call (740) 335-8932 for tickets. (FC)

Feb. 7 - WSU’s Artist Series: Adrienne Danrich Wright StateUniversity – 4 p.m. ~ Call for admission prices, free parking- (937)775-2346 ~ www.wright.edu/music/events GC)

Feb. 12 - Dinner & A Ghost - Come enjoy a unique eventshowcasing the history of Snow Hill Country Club with aparanormal twist. Guests will be treated to a fine diningexperience in an intimate candlelit setting. Following dinner,one of Ohio's leading paranormal investigative units will leadyou on a historical tour of the bed and breakfast with EVPrecordings and then take you to the basement in search ofconnecting with the other side. Cameras and flashlights areallowed. Reservations required. Participants must be at least 12years of age. Cost: $40 plus tax Contact Person: Joe Bischoff(email: [email protected]) 937-987-2491.Location of Event: Snow Hill Country Club, 11093 SR 73, NewVienna, OH 45159 Notes: Sat., Feb. 12, 6:30 p.m. (CC)

Feb. 13 -WSU’s Tri-State Honor Band Final Concert- Wright StateUniversity- 3 p.m. ~ $5 admission ~ free parking (937) 775-2346 ~www.wright.edu/music/events (GC)

Feb. 13 - U.S. Air Force Band of Flight Concert- NationalMuseum of the U.S. Air Force- 7:30 p.m. ~ Free ~ (937) 255-5924

~ www.nationalmuseum.af.mil (GC)

Feb. 16 -WSU’s Artist Series: Garth Newal PianoQuartet- Wright State University-8 p.m. ~ Callfor admission prices ~ free parking (937) 775-2346 www.wright.edu/music/events (GC)

Feb. 17 - Brown County Master Gardeners willpresent a series workshop on “Seed and PlantSelection” – Southern State CommunityCollege’s South Campus, 12681 U.S. Route 62,near Fincastle. Event begins at 6 p.m.Refreshments will be served. Contact: MaryAyres at (800) 628-7722, ext. 3681. Cost: Free.(AC)

Feb 18, 19 - Paranormal Academy- Due to the overwhelmingdemand to attend Paranormal Academy, a weekend where youembark on your own personal ghost hunting experience, it will bereturning this month. The weekend is all about participantslearning the ropes of a paranormal investigation from anexperienced group of investigators, taking guests through theropes, from equipment to analysis. The weekend package includesa two-night stay at Effie's Place, two gourmet breakfasts, atechnique and safety training session, an off-site paranormalinvestigation and a comprehensive data analysis session with aseasoned investigator. Attendees must be 21 years of age. Formore information, visit www.effies-place.com. Cost: $260 +depending on room Contact Person: Laurie Agee 937-383-2181Location of Event: Effie's Place Bed & Breakfast, 157 N. South St.,Wilmington, OH 45177 (CC)

Out & About42

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Feb. 19 - Comedy Night with Todd Yohn & Kay Frances - You mighthave seen Todd Yohn on HBO, ShowTime, VH-1 and ComedyCentral. He has worked with Glenn Campbell, The Four Tops,Charlie Daniels and is Joan Rivers' favorite opening act (in his pricerange). His humor and songwriting have made him one of theoriginal "regulars" of "The Bob & Tom Show." Don't miss theopportunity to experience this one-of-a-kind entertainer. Cost: $8 -$22 Contact the Murphy Theatre 937-382-3643 or 877-274-3848Notes: Sat., Feb. 19, 7:30 p.m. Location of Event: Murphy Theatre, 50W. Main St., Wilmington, OH 45177 (CC)

Feb. 19 -WSU’s Faculty Recital Series: Vincent Davis Wright StateUniversity 8 p.m. ~ Free admission & parking (937) 775-2346 ~www.wright.edu/music/events (GC)

Feb. 20 - Family Day National Museum of the U.S. Air Force 10 a.m.-3p.m. ~ Free (937) 255-3286 ~ www.nationalmuseum.af.mil (GC)

Feb. 20-28 -WSU’s The Light in the Piazza- Wright State University-Call for performance dates, times & prices- (937) 775-2500 ~www.wright.edu/tdmp (GC)

Feb. 24, 25, 26 - Spinning Into Butter - Wilmington College TheatreDepartment presents "Spinning Into Butter." Thur. - Sat., Feb. 24 - 26,7:30 p.m. Phone Number: 937-382-6661 Location of Event:Wilmington College, Heiland Theatre, 1870 Quaker Way,Wilmington, OH 45177 (CC)

Feb. 26 - Renfro Valley - The Renfro Valley Showis the place to be for the finest in countryentertainment. This popular show has beenaround for 65 years and is still going strong. Afun-filled night of family entertainment that is sureto be a crowd pleaser. Cost: $18 - $20 Contactthe Murphy Theatre 937-382-3643 or 877-274-3848 at Notes: Sat., Feb. 26, 7:30 p.m. Location ofEvent: Murphy Theatre, 50 W. Main St.,Wilmington, OH 45177 (CC)

Feb. 28 -WSU’s Paul Laurence Dunbar Chorale-Wright State University- 4 p.m. ~ Free admission &parking (937) 775-2346 ~ www.wright.edu/music/events (GC)

Feb. 28 -WSU’s Jazz Ensemble Wright State University 8 p.m. ~ Freeadmission & parking (937) 775-2346 ~www.wright.edu/music/events (GC)

Mar. 2 -WSU’s Gold Plus Series: Concerto – Aria Night Wright StateUniversity 8 p.m. ~ Call for admission prices, free parking (937)775-2346 ~ www.wright.edu/music/events (GC)

March 3 - Presentation on “Homestead Gardening” by Dona Grant– Southern State Community College’s South Campus, 12681 U.S.Route 62, near Fincastle. Event begins at 6 p.m. Grant lives on a 27-acre family farm near Winchester with her husband. They raiseheirloom orchard fruits, kitchen herbs, vegetables and a widevariety of berries for their own consumption and also for sale. Shehas written several books on homesteading, food preservation andgardening. Contact: Mary Ayres at (800) 628-7722, ext. 3681. Cost:Free. (AC)

Mar. 3 -WSU’s Chamber Players Wright State University 8 p.m. ~Free admission & parking (937) 775-2346 ~www.wright.edu/music/events (GC)

Mar. 4 -WSU’s Concert & Symphonic Bands Wright State University8 p.m. ~ Free admission & parking (937) 775-2346 ~www.wright.edu/music/events (GC)

March 4-6 – SSCC Theatre will present “Pygmalion” – Edward K.Daniels Auditorium on Southern State Community College’s Central

Campus, 100 Hobart Drive, Hillsboro. On Friday and Saturday, thecurtain opens at 7:30 p.m.; on Sunday, it opens at 3:30 p.m. In thisseminal comedy of class distinctions, a fussy British phoneticsprofessor wagers that he can transform a guttersnipe Cockneyflower girl into a lady of breeding, voice and manners in Londonsociety. Tickets are available through www.sscctheatre.com or at thedoor. Contact: Rainee Angles at (800) 628-7722, ext. 2794. Cost: $8for general admission. (HC)

Mar. 5 - The Murphy Guitar Show- Back for the third year, TheMurphy Guitar Show, produced and hosted by Craig Goodwin, willshowcase steel guitar, Chet Atkins style, blues, country and jazz.Added this year will be vintage guitar displays and guitar vendors.Cost: $8 - $22 Notes: Sat., Mar. 5, 7:30 p.m. Phone Number: 937-382-3643 or 877-274-3848 Location of Event: Murphy Theatre, 50 W.Main St., Wilmington, OH 45177. (CC)

Mar. 5 - Adams County Amish Bird Symposium from 9:30 a.m. to3:30 p.m. on Wheat Ridge Road. Contact the Adams County Travel &Visitors Bureau at (937) 544-5639 (AC)

Mar. 5-6 - The Adventure Summit Wright State University Union Free(937) 567-4478 ~ www.theadventuresummit.com (GC)

Mar. 5 – 14 -WSU’s The 25th Annual Putnam County Spelling BeeWright State University Call for performance dates,times & prices (937) 775-2500 ~www.wright.edu/tdmp (GC)

Mar. 6 - Annual Maple Sugar Pancake BreakfastNarrows Reserve Nature Center, Beavercreek Age7 & up: $5; 3-6: $3 ($2 more for non-residents);under 3: free (937) 562-7440 ~www.co.greene.oh.us/parks (GC)

Mar. 7 -WSU’s Women’s Chorale and Vocal JazzEnsemble Wright State University 3 p.m. ~ Freeadmission & parking (937) 775-2346 ~www.wright.edu/music/events (GC)

March 9 -Women’s Tea in celebration of National Women’s HistoryMonth – Southern State Community College’s South Campus,12681 U.S. Route 62, near Fincastle. Event will be held from 2-4 p.m.This annual event provides an opportunity to share the significantrole of women in American history and contemporary society, and torecognize women who have been instrumental in their respectivecommunities. Refreshments will be served; RSVP required. Contact:Mary Ayres at (800) 628-7722, ext. 3681. Cost: Free. (AC)

Mar. 10 -WSU’s Wind Symphony Wright State University 8 p.m. ~Free admission & parking (937) 775-2346 ~www.wright.edu/music/events (GC)

March 13 - Southern State Singers will present a Winter Concert –Southern State Community College’s Central Campus, 100 HobartDrive, Hillsboro. Event begins at 3 p.m. The vocalists of SouthernState Singers are comprised of college students as well as membersof the community. Contact: John Glaze at [email protected]. Cost:Free. (HC)

Mar. 14- Apr. 12 - New Harmonies: Celebrating American RootsMusic- Listen to America's music and hear the story of freedom. It'sthe story of people in a New World, places they have left behind andideas they have brought with them. It is the story of people whowere already here, but whose world is remade. The distinct culturalidentities of all these people are carried in song - both sacred andsecular. Their music tracks the unique history of many peoplesreshaping each other into one incredibly diverse and complexpeople - Americans. Their music is the root of American music. Visitwww.wilmington.edu/qhc for a list of concerts and programsassociated with this exhibit. Mon. - Fri., 9 a.m. - 7 p.m. or by

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appointment Phone Number: 937-382-6661 x 719. Location of Event:Quaker Heritage Center, Wilmington College, 1870 Quaker Way,Wilmington, OH 45177 Cost: Free ! Contact Person: Ruth Dobyns (CC)

March 17 - Brown County Master Gardeners will present a seriesworkshop on “Bugs/Disease/Animal Control” – Southern StateCommunity College’s South Campus, 12681 U.S. Route 62, nearFincastle. Event begins at 6 p.m. Refreshments will be served. Contact:Mary Ayres at (800) 628-7722, ext. 3681. Cost: Free. (AC)

March 19 - Cabin Fever Arts Festival – Southern State CommunityCollege’s South Campus, 12681 U.S. Route 62, near Fincastle. Eventwill be held from 10 a.m. to 5 p.m. A celebration of traditionalAppalachian arts and culture, the festival is organized by theAppalachian Artists Guild. There will be food, live music, workshops,displays and artisan booths. Contact: [email protected]: Free. (AC)

Mar. 18-19 - Paranormal Academy - Due to the overwhelmingdemand to attend Paranormal Academy, a weekend where youembark on your own personal ghost hunting experience, it will bereturning this month. The weekend is all about participants learningthe ropes of a paranormal investigation from an experienced group ofinvestigators, taking guests through the ropes, from equipment toanalysis. The weekend package includes a two-night stay at Effie'sPlace, two gourmet breakfasts, a technique and safety training session,an off-site paranormal investigation and a comprehensive dataanalysis session with a seasoned investigator. Attendees must be 21years of age. For more information, visit www.effies-place.com. Cost:$260 + depending on room. Contact Person: Laurie Agee 937-383-2181. Location of Event: Effie's Place Bed & Breakfast, 157 N.South St., Wilmington, OH 45177 (CC)

Mar. 20 - Family Day National Museum of the U.S.Air Force 10 a.m.-3 p.m. ~ Free (937) 255-3286 ~www.nationalmuseum.af.mil (GC)

Mar 20-21 – Arenacross Ervin J. Nutter Center Callfor times & prices (937) 775-349 ~www.nuttercenter.com (GC)

Mar. 23 - Issues/Artists Present: Haiti: My Work, MyPassion - According to the World HealthOrganization, 90% of Haiti's children suffer fromwaterborne diseases and intestinal parasites. Half of the children inHaita are unvaccinated and just 40% of the population has access tobasic health care. Even before the 2010 earthquake, nearly half thecauses of deaths have been attributed to preventable diseases likemalaria, TB and diarrheal diseases. Wilfredo Perez Jr. is working tochange that by training rural Haitian youth to become health careworkers in their villages, emphasizing preventive medicine. Cost:Free. Contact Person: Ruth Dobyns Notes: Wed., Mar. 23, 7:30 p.m.Phone Number: 937-382-6661 ext. 719 Location of Event: WilmingtonCollege, Hugh G. Heiland Theatre, 1870 Quaker Way, Wilmington, OH45177 (CC)

Mar. 25- 26 - Southern Ohio Indoor Music Festival - Bluegrass andacoustic music have outsold and outgrown all other American musicforms in the past decade, and Ohio has always been home to manygreat outdoor music events. However, this event is the area's onlyindoor Bluegrass festival. This year's line up includes award winningDaily and Vincent, Doyle Lawson and Quicksilver, Joe Mullins and the

Radio Ramblers, Junior Sisk andthe Ramblers Choice, Lost andFound, Paul Williams and theVictory Trio and many more.Cost: $27 - $60 Contact Person:myclassiccountry.com Notes:Fri., March 25, 2011, 11 a.m. - 11p.m. and Sat., March 26, 10 a.m.- 11 p.m. Phone Number: 937-372-5804 Location ofEvent: Roberts Centre, 123 Gano Road, Wilmington, OH 45177 (CC)

Mar. 26 - Comedy Night with David McCreary- David McCreary,host of Cash Explosion, has been performing magic and comedyfor more than 16 years. His unbelievable sleight of hand andrapid-fire quick wit create an entertainment experience like noother, an experience that will have folks scratching their headsone moment and holding their sides from laughter the next. Alsoperforming will be Dan Swartwout, a nationally touring standupcomedian who you will find at comedy clubs across the country.Cost: $8 - $22 Contact Person: Murphy Theatre Notes: Sat., Mar. 26,7:30 p.m. Phone Number: 937-382-3643 877-274-3848 Location ofEvent: Murphy Theatre, 50 W. Main St., Wilmington, OH 45177 (CC)

March 27 - Page One-Room School House event at the corner of PageSchool Road off Vaughn Ridge Road. Program begins at 2 p.m. andends at 4 p.m. Contact Mary Fulton at (937) 587-2043 (AC)

Mar. 31 - 2nd Annual Food Symposium - "Know Your Farmer, KnowYour Food" The theme of this symposium is "The Critical ConnectionBetween Farmer and Consumer: The Benefits and Challenges of Local

Food Production." Call for details. Cost: Call for pricing.Contact Person: Wilmington College Phone Number:937-382-6661 Location of Event: Wilmington College,1870 Quaker Way, Wilmington, OH 45177 (CC)

Apr. 2 - Ohio Country Antique Show - Queen CityShows and the Roberts Centre proudly present the7th Semi-Annual Ohio Country Antiques Show.Discover the region's rural, small-town past throughthe furnishings, primitives, decorative arts andeveryday necessities of 19th century life. 70dealers from several states present authenticformal and country antiques from the period. All

merchandise is guaranteed as represented. One of theMidwest's most popular resources for Americana collectors andthose decorating in the country style. Cost: $6 Contact Person:Bruce Metzer Notes: Sat., Apr. 2, 9 a.m. - 4 p.m. Phone Number:513-738-7256 Location of Event: Roberts Centre, 123 Gano Road,Wilmington, OH 45177 (CC)

Apr. 2 - Dinner & A Ghost - Come enjoy a unique event showcasingthe history of Snow Hill Country Club with a paranormal twist. Guestswill be treated to a fine dining experience in an intimate candlelitsetting. Following dinner, one of Ohio's leading paranormalinvestigative units will lead you on a historical tour of the bed andbreakfast with EVP recordings and then take you to the basement insearch of connecting with the other side. Cameras and flashlights areallowed. Reservations required. Participants must be at least 12 yearsof age. Cost: $40 plus tax Contact Person: Joe Bischoff (email:[email protected]) Notes: Sat., Apr. 2, 6:30 p.m.Phone Number: 937-987-2491 Location of Event: Snow Hill CountryClub, 11093 SR 73, New Vienna, OH 45159 (CC)

Out & About

OOuutt && AAbboouutt is a compilation of information tracked down by Sofia Burgess and submissions by our readers. To submit an event forconsideration in this section of the next issue of SALT, please send details via e-mail to [email protected] by April 1, 2011.44

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Apr. 4 - 28th Annual Easter Egg Hunt Young’s Jersey Dairy ~ 2 p.m.-2:30 p.m. ~ Free (937) 325-0629 ~ www.youngsdairy.com (GC)

Apr. 4 – 8 - Pete Seeger: A Life In Song- May 3, 2009, marked the90th birthday of one of the most influential and iconic folk singers inAmerican history. This multimedia exhibit celebrates Seeger's 7+decades of singing, protesting and inspiring others to work for socialchange. Cost: Free Contact Person: Ruth Dobyns Notes: Apr. 4, - Apr.8, Mon. - Fri., 9 a.m. - 7 p.m. Phone Number: 937-382-6661 x 719Location of Event: Quaker Heritage Center, Wilmington College,1870 Quaker Way, Wilmington, OH 45177 (CC)

Apr. 7 - Clinton County Soldiers of the 79th OVI - The 79th OhioVolunteer Infantry Regiment was organized at Camp Dennisonnearly 150 years ago. A large portion of this regiment was comprisedof Clinton County residents. Many of their descendents still reside inthe area. Gary Kersey, historian and Lincoln scholar, will present anoverview of this regiment including Sherman's "March to the Sea"and the little known battle of Averasboro, North Carolina.Reservations required. Cost: Free. Contact Person: Kay Fisher. Notes:Thur., Apr. 7, 7 p.m. Phone Number: 937-382-4684. Location of Event:Clinton County History Center, 149 E. Locust St., Wilmington, OH45177 (CC)

Apr. 8-10 -WGI Color Guard World Championships (866) 589-7161~ www.wgi.org (GC)

Apr. 9 - Jack Hanna's Columbus Zoo Animals -Come enjoy animals from the Columbus Zoo liveon stage. Listen to handlers from the zoo talkabout the animals and learn all about them. Greatfor all ages. Cost: $5 - $8 Contact Person: MurphyTheatre. Notes: Sat., Apr. 9, 2 p.m. Phone Number:937-382-3643 or 877-274-3848 Location of Event:Murphy Theatre, 50 W. Main St., Wilmington, OH45177 (CC)

Apr. 11 - Ohio Valley British Brass/Wright St.Saxophone - Ohio Valley British Brass Band and theWright State University Saxophone Quartet againgrace our stage. This concert represents the thirdperformance of both groups in the Wilmington area asthey showcase the finest in both saxophone ensemble repertoireand brass band literature. Featured on the program will be music in avariety of styles including marches, overtures, show tunes, patrioticand light classics. Cost: Free Contact Person: Murphy Theatre Notes:Mon., Apr. 11, 7 p.m. Phone Number: 937-382-3643 or 877-274-3848Location of Event: Murphy Theatre, 50 W. Main St., Wilmington, OH45177 (CC)

Apr. 11 - Gem City Comic Con Wright State University (937) 252-3036 ~ http://gemcitycomiccon.com (GC)

Apr. 12 - Home School Day National Museum of the U.S. Air Force9a.m.-4p.m. ~ Free (937) 255-4646 ~www.nationalmuseum.af.mil/education/homeschool (GC)

Apr. 14 – 16 - The annual U.S. Grant Celebration is held the fourthweekend of April in Georgetown, Brown County. The Inaugural Ballstarts off the 2-day event on Thursday evening and has anreenactment of Morgan's Raid as a main feature on Saturday. Nearly1000 spectators come out and enjoy the event produced by localcitizens and civil war re-enactors. Civil War Music, Ladies' Tea, andfood on the square. Visit on the web. www.usgrantboyhoodhome.org(BC)

Apr. 14 – 16 -Wilmington College Theatre - Spring Production -Notes: Thur. - Sat., Apr. 14 - 16, 7:30 p.m. Phone Number: 937-382-6661 Location of Event: Wilmington College, Heiland Theatre, 1870Quaker Way, Wilmington, OH 45177 (CC)

Apr. 15-16 - Paranormal Academy- Due to the overwhelmingdemand to attend Paranormal Academy, a weekend where youembark on your own personal ghost hunting experience, it will bereturning this month. The weekend is all about participants learningthe ropes of a paranormal investigation from an experienced groupof investigators, taking guests through the ropes, from equipment toanalysis. The weekend package includes a two-night stay at Effie'sPlace, two gourmet breakfasts, a technique and safety trainingsession, an off-site paranormal investigation and a comprehensivedata analysis session with a seasoned investigator. Attendees mustbe 21 years of age. For more information, visit www.effies-place.com.Cost: $260 + depending on room Contact Person: Laurie Agee 937-383-2181 Location of Event: Effie's Place Bed & Breakfast, 157 N.South St., Wilmington, OH 45177 (CC)

Apr. 15 - 17 - Annual Wildflower Pilgrimage of Southern Ohio,Choose among dozens of field trips to botanical hotspots in southernOhio in Highland, Adams, Pike, and Ross County. Contact the Arc ofAppalachia Preserve System at (937) 365-0101 orhighlandssanctuary.org (AC)

Apr. 16 – Adams County History Bus Tour. Contact Lynne Newman at(937) 587-3358 (AC)

Apr. 16 - Green Up Day- Volunteers and community members areinvited to join efforts together to help "Green Up" the park.

Participants can enjoy lunch and music at theCaesar Creek Beach. Call to register. Cost: FreeContact Person: Caesar Creek State Park Notes:Sat., Apr. 16, 9 a.m. - 1 p.m. Phone Number: 513-897-2437 Location of Event: Caesar Creek StatePark, 8570 E. SR 73, Waynesville, OH 45068(CC)

Apr. 16 - Spring Extravaganza: Friday Apr. 16,4 p.m.-8 p.m. and Saturday Apr. 17, 10 a.m.- 4p.m. Fayette County Fairgrounds, WashingtonCH, OH. Annual event featuring local and areabusinesses. Great food and entertainment.Free admission. Sponsored by Fayette CountyChamber of Commerce and Fayette County

Agricultural Society. (740) 335-0761 (FC)

Apr. 16 – 18 - Doolittle Tokyo Raiders Reunion National Museum ofthe U.S. Air Force Time TBD ~ Free (937) 255-3286 ~www.nationalmuseum.af.mil (GC)

Apr. 17- 18 - Sugar Maple Festival Downtown Bellbrook Call forschedule of events ~ Free (937) 848-4930 ~www.sugarmaplefestival.com (GC)

April 30 - Ohio Brush Creek Sweep on Ohio Brush Creek. Interestedparticipants need to contact Bill Wickerham at the Adams Co. Soil &Water at (937) 798-4018 (AC)

April 30 - Bentonville Anti-Horse Thief Society Banquet at 7 p.m. inBentonville. Contact Verna Naylor at (937) 549-3360. (AC)

April 29 -May 1 - Flora-Quest at Shawnee State Park and Forest &The Edge of Appalachia Preserve in Adams County. To learn more go to www.flora-quest.com (AC)

SOFIA BURGESSSofia Burgess - Sofia lives in Leesburg with herfamily, where she works as a freelance writer.Sofia enjoys traveling, ocean-side walks, andwriting. She is a Wilmington College graduatewith a degree in Communications and Journalism.

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MMiissssiioonn ssttaatteemmeenntt -- ““CCoommmmiitttteedd ttoo mmaakkiinngg aa ddiiffffeerreennccee iinn

tthhee lliivveess ooff oouurr mmeemmbbeerrss eevveerryyddaayy””

Stop in and visit with our staff to find out whyyou should be a member of Homeland CreditUnion for all your banking needs. Savings,checking, VISA, auto loans, personal loans,mortgage loans, free internet home banking.

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Homeland Credit Union

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• CIRCLEVILLE OFFICE2461 U.S. Route 23 South

Circleville, OH740-477-6599

• GREENFIELD OFFICE1195 North Fifth St.

Greenfield, OH 937-981-1946• CALDWELL OFFICE 310 Caldwell St.Chillicothe, OH740-775-3331

• SHAWNEE OFFICE Shawnee Square

25 Consumer Center Dr. Chillicothe, OH740-775-3331

• WAVERLY OFFICE801 W. Emmitt Ave.(off Rt. 23 S.)Waverly, OH740-941-4309

Transportation

(937) 393-05858:30AM - 4:00PM Monday-Friday

We will be happy to answerany of your transportation

questions!

FRS Transportationfleet vehicles are clearlymarked for your safety& easy identification.

2010 Job Access & Reverse Commute (JARC) Grantprovided 50% of the Summer Youth Work ExperienceTransportation for 28 unique young people to various job sites.

2010 JARC Grant supplies 50% of the cost of transportation forHighland County's Re-Entry Program for employment training services.

2010-11 New Freedom Grant for the Physically Disabled in HighlandCounty-Grant will pay 50% of the cost of transportation for any basiclife needs.

Specialized Transportation Grant (STP)- FRSTransportation approved for three new HandicapAccessible Modified Minivans for 2010

* All grants are through ODOT-Office of Transit-Columbus, OH

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Serving the needs ofHighland County byproviding safe & reliabletranportation services.

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FRSFRS TRANSPORTATION937-393-0585

HARTS FARE CARD AND HARTS COST PER MILE PROGRAMAffordable transportation services for our elderly &disabled within the Hillsboro City Limits & who livewithin a 5-mile radius of Hillsboro.

2147624

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KNOOP CABIN

RRUUSSTTIICCIINNTTEERRIIOORRDDEESSIIGGNN

Who doesn’t love a cabin? As soon as you walk in the door, a unique warmthinstantly encompasses you. Some cabins even transport you back to a morepeaceful time or place when life appeared much simpler and care free.

Near the turn of the 19th century, the Knoop family had the distinction of beingthe first settlers in Miami County. They established a homestead outside of whatis now the city of Troy. While the original log shelter is no longer standing, a newcabin was built years later as a weekend getaway for descendants of the Knoopfamily.

The interior walls were constructed of barn siding or other reclaimed woodfrom the property. The cabinetry and bookcases were custom built fromsycamore trees which grew abundantly along the creek bank. The exposedbeams were salvaged from local barns.

This eco-friendly structure was recently redesigned as part ofa “Designer’s Show House” fund raiser for the Miami CountyPark District and the scholarship fund of the Dayton Society ofInterior Designers. Deb DeCurtins of Acorn Studios took onthis empty, rodent infested structure and breathed new lifeinto it. She was able to freshen this space while retaining itsrustic decor. Here’s how.

Before you even walk in, a hand crafted copper light by thefront door lends a cheery welcome.

In the living area natural colors and patterns abound. A leafmotif on the sofa and chair upholstery bring the outdoors

inside. Antlers are hung over the fireplace. A deerskin throwon the back of the sofa adds texture to the space. The coffeetable is made from an old ship’s hatch.

An early hooked rug featuring two moose heads is framedand hung over the mantle. Layering accessories on themantle helps create visual interest and draws your eye fromone object to the next.

A lamp behind the two chairs is another favorite reclaimedpiece in the room. The base was constructed from an antiqueweather vane and the shade was made from an antiqueblanket.

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To create a cabin look:- Use hand – crafted items.

- Highlight folk art.

- Accessorize with items that are beautiful and have a function.

- Focus on texture.

- Keep things simple.

- Look for items that have a comfortable, lived-in appearance —nothing too perfect or crisp.

- Incorporate natural materials and

patterns.

- Choose a warm color scheme.

STEPHANIE HARDWICK STOKESis an officer of the executive board of the DaytonSociety of Interior Designers. Her work has beenfeatured in the Dayton Daily News, the CincinnatiEnquirer and in various Designer Show houses.She resides in Clinton County, and worksthroughout southwest Ohio. She may becontacted at Hardwick Designs (937) 383-4382or [email protected].

The window treatments are hand-forged steelrods and finials with tabletop linen panels withsubtle stripes. The panels add strong verticallines to the room.

In the kitchen area, a collection of antique pewterdrinking vessels are lined along a shelf. Bygrouping a large number of items together asopposed to scattering them throughout thespace, the pewter appears as a collection ratherthan clutter.

By Kadi Bowling

Exploring the Cottage Industry

Homemade BusinessWINGED WONDERS

All of her life, Tammy Minix has had a passion forbutterflies, an interest passed down from her father. In 1995,Minix took her passion and turned it into art.The Batavia native creates shadow boxes and mounts and

frames butterflies and other various insects. She uses actualbutterfly wings to make what she calls "wing art." She hasalso started making earrings and pendents.Minix gets some of the butterflies she uses for her wing art

from Central and South America and Japan, and she breedsseven species at her home in Batavia. She doesn't just turnthe butterflies into art — she also helps Ohio’s nativebutterfly species grow. Some of the species she breeds are theMonarch, Tiger Spotted Tails, and Buckeyes. In addition tobreeding, she also organized a butterfly release at awedding.Minix said she wants people to know that the butterflies

she uses come from breeders and not from natural habitats,like rain forests. She likes to educate people on the differentvarieties of butterflies and how the different species from allover the world help species here.For more information on Minix and Winged Wonders,

visit www.wingedwonders.org.

FADED MEMORIES

Brenda Armstrong's love for vintage clothing led her toopen her studio called Faded Memories. While growing up,Armstrong’s mother worked with an artist who madehooked rugs, and the craft rubbed off on young Brenda.Together with her love for crafting and vintage clothing,which she collects avidly, Armstrong and a friend started tomake hand-sewn band boxes.Armstrong makes early-1800s replica band boxes which

she creates all by hand using of vintage wall paper for theoutside and old newspapers dating back to the 1820s for theinside lining. In addition to the boxes, she also makes fullyjointed teddy bears out of recycled coats and dresses thebears in child and doll vintage clothing. She creates jewelry andbroaches using scraps of old newspapers and encases them in beveled glass. She gets her supplies, like the newspapers, from estate sales and friends, and her glass from GermanVillage in Columbus.Armstrong sells her crafts at a studio near her home in

Leesburg, which is open by appointment. For moreinformation about Faded Memories contact Armstrong at(937) 780-6101.

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Know a cottage industry thatwould be a good feature?

Contact us at [email protected]

TWEEDLE SWAMP POTTERY

Lisa Saville and her husband David Morgan wanted to dosomething together, so they took a course in clay pottery.Saville said the couple was also given a kiln, which forcedthem to become potters. At first, the two made things likemugs, plates, and bowls for their personal use. But as theirtechniques grew, so did the room needed to store all of theirproducts, so they decided to start selling their clay crafts.Saville and Morgan use a variety of leaf patterns in their

clay creations. They use real leaves from their yard to makethe imprints and create three dimensional designs. They alsouse a lot of basic shapes in the design of their pottery, and arenow experimenting with a raku kiln and the different effectsin brings out in their pieces.The name Tweedle Swamp Pottery came from Lisa's father

who researched the Sabina area. He found that TweedleSwamp was a term used to describe area where they live. They maintain a studio near their home, which Saville saidis a multi-use building where they work on pottery, andMorgan and his brother Scott also use the studio to brew their own beer.The couple gets their supplies from Columbus Clay

Company, which Lisa said is always helpful to them withadvice and on techniques about the use of clay and glazes.For more information on Tweedle Swamp Pottery, contact

Saville at (937) 584-4632.

Kadi Bowling is a senior at WilmingtonCollege who is majoring inCommunications Public Relations, with a minor in Leadership. She is currently volunteering forLeadership Clinton, and will intern in the fall. Kadi is a native of ClintonCounty and currently resides inMartinsville with her young son, Ryder.

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Indoor WaterGARDENAs the temperature drops and the air in your house becomes drier this winter, why not add moisture, greenery, and beauty to your home in the form of a creative indoor water garden? All that’s needed is a cooperative plant, a clear vase or container, a topper for the container, colored glass marbles and a gallon of spring water.

To extend your ecosystem and make it more interesting and alive, add a beautifulSiamese fighting fish to your water garden. This fish is also known as the betta orfighting fish. While fish are not to be used merely as decoration, they add interest, are educational and are calming. Research since the 1980s proved gazing at fishswimming in a bowl or aquarium has numerous therapeutic effects, includingreducing stress and lowering blood pressure.

Like many creative endeavors, unless there is a kit, a part of the indoor water gardenproject may have to be improvised using imagination, ingenuity and materials athand. But that is part of the fun.

Among the plants that can be grown in water are: umbrella plant, Chinese evergreen,arrowhead plant, wandering Jew and grape ivy. An avocado and sweet potato boughtat the store can also be grown in water. Just place half the seed in water until it spouts.

Another good choice is lucky bamboo or Chinese Forcing Cane. It grows readily inwater and is considered to be an undemanding plant. It can tolerate any light,including low and indirect light. Add some marbles or stones for color, if desired.Change the water weekly.

Some plants grown in water, such as peace lily and lucky bamboo, will last two orthree years. Many plants grown in water, however, are not built for the long haul andwill eventually need to be replaced or planted in soil.

When adding fish to the indoor water garden, peace lily, philodendron anddieffenbachia are compatible with fish. The dieffenbachia plant, however, is toxic topets and humans, so take caution.

When you complete your indoor water garden, place it in filtered light away fromdirect sunlight and heat and enjoy the pleasure it brings to you and your home.

SSttoorryy aanndd PPhhoottooss bbyy CCaarrooll CChhrroouusstt

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Indoor WaterGARDEN

To make a fish water garden:

1.Choose a clear vase or container and fill it with room temperature springwater. Avoid chlorinated tap water.

2. A betta vase kit will come with a convenient glass insert. If you have noglass insert, improvise with a firm plastic topper larger than the opening ofthe container. Or, use a clear plastic cup that will fit into the opening of thevase. In the water gardens pictured on these pages, several plastic trays madefor use under potted plants worked. They are available at hardware/plantstores. Some fit into the container openings, but others were inverted. Somewill have to be cut to the right size. They come in all sizes. Also used was aplastic liner/strainer found inside the bottom of a hanging basket. Theymake good toppers and come in all sizes. A large or heavier plant will need avery firm topper. When finding a suitable topper, innovation is the key.

3.Measure and cut a hole in the middle of the plastic topper barely largeenough for the roots to fit through but not too large or the plant will fallthrough or lean over. Clip around the inner circle with 1/4 to 3/8 inch splicesto allow more give when the roots go through.

4.Wash and place colored marbles or decorative stones in the bottom of thecontainer.

5.Add the male betta or Siamese fighting fish. (The betta will fight with otherfish and usually do best alone. In a larger tank, they are compatible withcertain other species).

6.Remove the plant from the pot and shake off the dirt. Wash the roots toremove the dirt. Soak and re-soak the roots for ten or fifteen minutes toloosen any extra dirt. Wash well until the dirt is completely removed. Anydirt residue will cloud the water.

7.Carefully work the roots of the plant through the hole of the topper. Workwith the plant and spread out the leaves and stems as needed for design.Place the topper on top of the vase or container. Secure the topper in placewith tape, if necessary. For extra color, add marbles in the cup or topper. Theplant foliage should be standing upright in the vase with the roots danglingdown into the water.

8.Change the water every two weeks or sooner if it becomes cloudy. As thewater evaporates, add enough water every few days to keep the rootssubmerged in water.

9.Feed the fish with beta food. Directions will be on the package.

10.Place the indoor garden in filtered light out of direct sunlight. A peace lilyshould be five to eight feet away from sunlight. Keep it away from heat.

11.Do not fertilize the plant.

To make an indoor water garden without the fish, follow the aboveinstructions but eliminate step number three. Since there is no fish in thewater, a water soluble fertilizer can be added but mixed to only one quarterstrength.

CAROL CHROUSTCarol has written 29 years for local, regional, state andnational publications. She is working on a non-fictionbook and an historical fiction novel series. Carol andher husband, Jim, reside in Wilmington.

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A STAY AT

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COYOTE CREEKStory and Photos by Meredith Creek

Among the various vacation destinations in Ohio’sAppalachia is a cabin retreat meant to provide an escape tothe country, a chance to reconnect with nature, and anopportunity to enjoy the simple pleasures in life.

The retreat is part of the 62 acres that is Coyote Creek Farm.

Located east of Hillsboro on state Route 124 in HighlandCounty, Coyote Creek's private 1800's hand-hewn cabinfeatures a family room, kitchenette and dining roomcombo, as well as a large loft with a queen-size pillow-top bed.

A separate loft for kids, a full bath with an oversized showerand a claw-foot tub, a large front porch, and a rear patiowith a grill are additional features that make this southernOhio getaway unique.

Friday through Sunday, individuals, couples, or familiescan rent this space for $175 per night or $300 for twoconsecutive nights. During the week, cabin rental rates dropto $150 per night.

Whether fishing in the two ponds located within walkingdistance or at Rocky Fork Lake just two miles away, orenjoying an evening around an outdoor fire pit watchingthe abundant wildlife, there is an array of things to enjoy.

"Once you get down (to the cabin) you really feel secluded,"said Coyote Creek Farm Co-owner Alice Wilson. "It's veryprivate, very peaceful, very relaxing."

Wilson said the feel is due in-part to the rustic nature of thecabin and the view of the surrounding terrain.

"It's comfortable and simple. There's no television and youcan just leave the outside world behind," she said.

In addition to central heating and air conditioning, part ofthe retreat's amenities is breakfast served to the door byWilson each morning.

"I take breakfast down in the morning and people reallylike that, but I drop it off so it's still private," she said.

Wilson and her husband Mark opened the cabin doors toguests in the summer of 2007 and have since seenindividuals, couples and families book stays from all overthe country.

"Some stay one night as they’re passing through. Othersstay longer when they're in the area visiting family," Wilson said.

For those wishing to explore beyond the 62-acre farm,several attractions are within driving distance includingFort Hill State Memorial, Serpent Mound, Hillsboro ElksLodge Golf Course, and the Tecumseh Outdoor Theater.

But for those staying on-site, the refrigerator is stocked, anassortment of books and games are available, and a ministereo with a CD player is provided.

To book a night, a weekend, or more in the Coyote CreekFarm cabin retreat, call (937) 393-5166 orvisitwww.coyotecreekfarmoh.com. No pets or smoking are permitted.

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ReaderRecipesQUICK YEAST ROLLS

2 tbsp. shortening 2 tbsp. sugar1 cup warm water1 package active dry yeast 1 egg, beaten1 tsp. salt2 1/4 cups all-purpose flour

Directions

Preheat oven to 400 degrees. In a large bowl, mixthe shortening, sugar, and hot water. Allow to cooluntil lukewarm, and mix in the yeast until dissolved.Mix in the egg, salt, and flour. Allow the dough torise for 30 minutes. Punch dough down on a flouredboard until you can handle them easily. Shape intorolls. Place on baking sheet, let rise for 20 to 30minutes. Bake at 400 degrees for 15 to 20 minutes.

Tip: I usually double the recipe and instead of 2pkgs of yeast, I use 3 pkgs of the yeast. They willmelt in your mouth.

- Recipe courtesy of Judy Schnell

CHILI CHEESEBALL

2 8oz cream cheese packets1 packet of your favorite dry chili mix. (Goldstar,Skyline, etc.)1/2 pound of hamburger fried and drained well.2 tbsp. finely diced onion1/2 tbsp finely diced garlic2 Serrano or Jalapeños finely diced1 bag of finely shredded cheddar cheese. Add 1/4 of the bag into the Cheeseball mix

Mix all ingredients together well. Now roll into aball. Roll the ball in shredded cheese untilcompletely covered. Wrap in plastic wrap and put inthe fridge for an hour to chill.

Cooking tip: Put the fried hamburger in a colanderand run under hot water to get all the grease out orthe cheeseball won't hold together.

- Recipe courtesy of RC Mathews of Blanchester

Recipes from the WilmingtonNews Journalforum

Salt

|February 2011

| 57MACARONI AND CHEESE WITHCREAM OF MUSHROOM SOUP

1-2 cups macaroni noodles. (If you arecooking for many people, use a whole box)1 can cream of mushroom soup2 cups shredded cheddar cheese or cheesemix (4 cups for more people)Pinch of SaltPinch of pepperPinch of garlic (optional)2 tbsps. milk (optional)1 cup breadcrumbs mixed with melted butter (optional)

Add 1 to 2 cups uncooked macaroni noodles toboiling water. Cook as directed on box. Drain.Rinse with hot water. In a medium sizemicrowavable bowl, add cream of mushroomsoup and 2 cups shredded cheese. Mix andmicrowave until cheese is melted, stirring afterevery minute. If you desire, add 2 tablespoons ofmilk to thin. Season with pepper, garlic, salt toflavor melted cheese and soup mixture.

Add cooked noodles to cheese sauce and mixwell. Place in oven-proof casserole dish, sprinklewith bread crumbs if desired. Bake in a preheated350°F oven for 25-30 minutes (cover with foilduring the last half of cooking so thatbreadcrumbs do not burn).To make this dish more of a meal, you can addchopped cooked ham, cooked bacon, cut up hotdog, or even canned tomatoes before baking.


STUFFED PORK LOIN

1 pork loin, cut in 2 inch thick chops with a pocket cut into the edge1 box of pork or chicken stuffing. You can also useseasoned rice if you want.Diced mushrooms1 block of cheddar cheese,sliced in 1/4 inch slicesOnion diced (opitional)2 apples cored, quartered and sliced in 1/4 inch slices(Leave the skin on)¼ lb. bacon

Position the chops so the pocket faces up. Put in 2 slices ofcheese on the outside edge of each loin chop, then 2 slicesof apple on the inside of that. Now add the stuffing, onionand a little mushroom. Pinch them together and poketoothpicks through them to hold them together. Cut baconinto strips and lay two or three on top of each chop. Put thechops on a warming rack and the rack on a cookie sheet.Cook in the oven on 350 degrees until you reach an insidetemp. of 170 degrees. Once cooked, let the chops cool onthe counter for 5 to 10 minutes. Serve with scallopedpotatos or mac and cheese.

PENNE AND ITALIAN CHICKEN SAUSAGE

1 lb package of Sernio Italian Chicken Sausage (Kroger)1 box penne pasta1 32 Oz jar of pasta sauce1 onion diced1 heaping tbsp. diced garlic.Sweet basil dried8 oz. mozzarella cheese, shredded2 to 3 oz. parmasean cheese, shredded

Boil salted water for the pasta. Meanwhile, saute thesausage in a skillet, add the onion and garlic and simmeruntil the sausage is no longer pink. When both are done,drain the sausage and pasta. I never cook the pasta all theway because it's going into the oven. Grease a 9x13 deepbaking dish and pour in the pasta, sausage and add the jarof pasta sauce and mix well. Now cover with the cheese,sprinkle the top with sweet basil and put in a pre-heatedoven on 350 degrees for 25 minutes or until cheese hasmelted well. Serve with a salad, garlic bread and a finewine. Enjoy.

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CHICKEN AND DUMPLINGS, TEXAS STYLE

Soup ingredients:1 chicken (around 4 lbs)1 small to medium onion (chopped)2 or 3 large carrots (cut into rounds)2 or 3 celery ribs (chopped)2 or 3 bay leaves (dried works just fine)4 sprigs of thyme (more or less as desired)1 or 2 sprigs of rosemary (same as thyme)1 or 2 cloves of garlic (smashed and chopped, orgarlic powder if you don't have fresh, or leave it outaltogether if you prefer)saltpepperchicken stock (as much as you have on hand. I freezemy chicken stock in 1/2 gallon plastic milk jugs, so Iuse 1/2 gallon of stock, but use whatever quantity isconvenient for you)½ cup to 1 cup of whole cream (or a can of cream ofchicken soup if you prefer, or both cream of chickensoup and cream)

Dumpling ingredients:1 ½ cups all purpose flour3 tsps. baking powder½ tsp. salt2 tbsp. grease (butter, olive oil, Crisco, margarine,etc.)2/3 to 1 cup milk

Wash the chicken and sprinkle all over with salt andpepper. If you are planning to serve the soup withwhole pieces of chicken, cut the chicken into servingsized pieces. If you are planning to debone the chicken,leave it whole so it will be easier to retrieve from thebroth for deboning after it has cooked. Boil the chickenin the stock, plus enough water to cover it, for 45 or 50minutes with carrots, celery, onion, bay leaves, thyme,rosemary, garlic, salt, and pepper. I use a 7 1/4 quartpot, which is nice and heavy, has a lid, and is largeenough to hold a whole chicken. When the chicken iscooked, turn off the heat until you have finished thefollowing steps and are ready to drop in the dumplings.If you are going to debone the chicken, remove it fromthe pot, let it cool down, take the meat off the bones, cutthe meat into bite sized pieces, and put them back intothe pot. Before you put the meat back into the pot besure to remove any bay leaves or parsley or thymestems. Save the bones for making chicken stock. (Ikeep bones in a plastic bag in the freezer until I havethe bones from three chickens. Then I make my stock.)If you are leaving the chicken on the bones, fish out thebay leaves and stems at this point, leaving the cut upchicken parts in the pot. Add the cream or the cream ofchicken soup to the pot and bring it back up to a boil.When it starts boiling drop the dumplings into the potone by one. I use a soup spoon to scoop up mydumplings and push them out into the pot using a teaspoon. I mix the dry ingredients together ahead of timeand have them ready to add the wet ingredients assoon as the soup starts boiling again.

Here's how to make the dumplings:In a bowl mix together the flour, baking powder andsalt. Cut in the grease using whatever method youprefer. I like to use butter and I cut it into the flourmixture using my fingers and thumbs. If you're using aliquid for your grease add it to the milk and put it in allat once. When your soup starts to boil again, mix theliquid with the dry ingredients. The consistency shouldbe just a little more solid than waffle batter, but quite abit less solid than biscuit dough. Don't overwork thedough/batter. Ten stirs with a spatula or fork should beenough to work the wet into the dry. If you think it is toothick, add in a little more milk. Take a spoonful ofdumpling dough/batter and drop it into the boilingsoup. Repeat until all the dough/batter is used up. Thedumplings will fluff up and quadruple in size as theycook, so don't make them too large. Once all thedumplings are in the pot, cover the pot with a lid, lowerthe flame to a simmer, and cook for 20 to 22 minutes.Turn off the fire, lift the lid, and serve it hot.


CINCINNATI CHILI

1 tbsp. vegetable oil 2 onions chopped fine1 clove garlic, minced2 tbsp. tomato paste 2 tablespoons chili powder 1 tablespoon dried oregano 1 ½ tsp. ground cinnamon Salt to taste¾ tsp. ground black pepper ¼ tsp. Allspice 2 cups low-sodium chicken broth 2 cups tomato sauce 2 tbsp. cider vinegar 2 tsp. dark brown sugar 1 ½ lb. 85 percent lean, ground beef

Heat oil in Dutch oven over medium-high heat untilshimmering. Cook onions until soft and brownedaround edges, about 8 minutes. Add garlic, tomatopaste, chili powder, oregano, cinnamon, 1 teaspoon salt,pepper, and Allspice and cook until fragrant, about 1minute. Stir in chicken broth, tomato sauce, vinegar,and sugar. Add beef and stir to break up meat. Bring toboil, reduce heat to medium-low, and simmer until chiliis deep brown and slightly thickened. Season with saltand serve. (Chili can be refrigerated in airtightcontainer for up to 3 days or frozen for up to 2 months.).

BRINE RECIPES

SAVORY TURKEY BRINE

2 quarts vegetable stock1/2 cup salt (3/4 cup Kosher or coarse salt)1/2 cup white sugar1 tablespoon dried rosemary1 tablespoon dried sage1 tablespoon dried thyme2 quarts cold water

SMOKED TURKEY BRINE

1 gallon water1 cup salt (1 1/2 cups Kosher or coarse salt)1/2 cup sugar6 fresh tarragon leaves or 1/4 cup dried tarragon1 teaspoon black pepper

APPLE SPICE BRINE

1 gallon cold water2 quarts apple juice2 quarts orange juice2 cup salt (3 cups Kosher or coarse salt)1/2 cup brown sugar10 whole cloves

SPICY TURKEY BRINE

1 cup salt (1 1/2 cups Kosher or coarse salt)1 cup brown sugarpeppercorns1 onion1 carrotbunch of scallionsone hot pepper

CRANBERRY BRINE

2 quarts cranberry juice1 quart water1 cup salt (1 1/2 cups Kosher or coarse salt)1/2 cup apple juice1/2 cup orange juice12 cloves garlic, unpeeled and lightly smashed4 springs fresh thyme4 sprigs fresh rosemary6-8 bay leaves

Soak the meat for 1 hour per pound or up to 24 hours.

POULTRY BRINE

1 gallon water1 cup salt (1 1/2 cups Kosher or coarse salt)1/2 cup white vinegar3 tablespoons brown sugar1 tablespoon pickling spice1 teaspoon black pepper

FRUITY BRINE

1 gallon water1 cup salt (1 1/2 cups Kosher or coarse salt)3/4 cup white sugar1 lemon1 orange1 onion, cut into thick slices4 cloves garlic, crushed4 bay leaves

MAPLE BRINE

4 quarts water2 cups dark brown sugar1 cup soy sauce1 cup maple syrup3/4 cup sea salt8-10 whole cloves garlic, peeled6-8 whole bay leaves3 large sprigs of thyme2 teaspoons whole peppercorns

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| 59

To kick off the spring and summer outdoor diningseason, we’d love to feature some of your favorite

recipes for “Backyard Dining” in our next issue. We’relooking for marinades, meats and/or veggies on thegrill, appetizers, salads, desserts, beverages... anythingyou would serve while dining outdoors, on a picnic oron your patio. Don’t forget to include recipes for yourfavorite farmer’s market finds! Submit your favorite

recipes to [email protected]

We love recipes just as muchas our readers do!

HEARTY SOUPRECIPESWHITE CHICKEN CHILI

4 boneless, skinless chicken breasts,cubed2 cans great northern beans, rinsed1 whole white onion, diced1 cup frozen white corn1 yellow bell pepper, diced1 ½ cups fresh mushrooms, sliced5 cloves fresh garlic, minced2-3 jalapeno peppers, seeded and diced2 ½ cups chicken broth2 tsp. cumin powder1 tsp. coriander powder1 tbsp. ground white or black pepper3 tbsp. olive oilJuice of one lime1 cup sour creamShredded pepper jack cheese

Heat olive oil in large skillet to medium-high heat. Add garlic, onions, and chickenand sauté until chicken is cooked through.

Transfer chicken, onion and garlic mixtureto a Dutch oven or soup pot and allremaining ingredients except the sourcream and cheese. Bring to a boil.

Reduce heat, cover and simmer forapproximately 35-45 minutes.

Remove from heat and stir in ½ cup of thesour cream. Garnish with the shreddedpepper jack cheese, a dollop of theremaining sour cream and serve with corn or tortilla chips.

GUMBO

2 cans (14oz) diced tomatoes1 ½ cups frozen chopped green pepperand onion mix½ cup white wine½ stick butter¼ cup flour1 tsp. salt2 cups diced cooked chicken1 tsp. Cajun seasoning¼ tsp. cayenne pepper½ lb. raw shrimp, peeled & deveinedSalt and pepper2 cups steamed white rice2 tbsp. chopped parsley

Melt butter in a large saucepan and sautépepper and onion mix until heatedthrough. Add white wine and stir in flour.Add tomatoes (do not drain), chicken, salt,

Cajun seasoning and cayenne. Cover andsimmer for 20 minutes. Add shrimp togumbo and continue cooking for another 5minutes. Salt and pepper to taste.

Spoon rice into bowls, top with stew andgarnish with parsley. Serve.

SPLIT PEA SOUP

1 lb. pkg. dry split peas1 cup diced ham pieces3 qt. chicken or vegetable stock1 cup finely chopped onions1 cup finely chopped celery2 cup finely chopped carrots2 tbsp. lemon-pepper seasoning2 tsp. salt1 tsp. Worcestershire sauce

Rinse and drain peas. Combine allingredients in a Dutch oven or soup pot.Bring to boil. Reduce heat and simmer 1 ½to 2 hours, until peas and vegetables aretender.

Serve with crusty, whole grain bread.

SPINACH TORTELLINITOMATO SOUP

3 cups chicken stock2 (14.5 oz.) cans petite diced tomatoes1 cup dry red wine½ tsp. salt3 cloves minced garlic½ tsp. red pepper flakes1 tsp. dried oregano1 tsp. dried basil1 pound fresh tortellini1 package frozen spinach (10 oz) thawedand squeezed dryParmesan cheese, shreddedSalt and pepper

In a large stock pot, bring stock, tomatoes(undrained), wine, salt, garlic, red pepper,oregano and basil to a simmer. Addtortellini and cook according tomanufacturer's instructions.

Two minutes before the tortellini is done,add spinach to pot and stir. Salt andpepper to taste.

Garnish with a bit of Parmesan. Serveimmediately with crusty Italian bread.

NO FUSS FRENCH ONION SOUP

4 large red onions5 cloves garlic, chopped1 bay leaf1 tsp. thyme32 oz. beef stock1 cup dry red wineSalt and pepper4 slices French or Italian bread, sliced 1” thick4 slices Gruyere, Swiss or mozzarellacheeseSlice onions and sauté in olive oil over

medium heat in Dutch oven or souppot until translucent. Add garlic andcontinue to cook until onions arebrowned and caramelized, beingcareful not to burn garlic. Addremaining ingredients and bring toboil. Reduce heat and simmer for 30minutes. Salt and pepper to taste.

While soup simmers, toast bread onboth sides in a 400º oven. Top eachtoast with cheese and return to ovenuntil cheese is melted and bubbly.

Ladle soup into bowls and top witheach with a cheese toast. Serveimmediately.

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Apple Spice Brine 59Chicken and Dumplings, Texas Style 58Chili Cheese Balls 56Christmas Ale 23Cincinnati Chili 58Cranberry Brine 59Cream Cheese Icing 15Dark Chocolate Chili Brownies 14Fruity Brine 59Gumbo 60Macaroni & Cheese with Cream of Mushroom Soup 57Maple Brine 59Penne and Italian Chicken Sausage 57Poultry Brine 59Quick Yeast Rolls 56Red Velvet Cake 15Savory Turkey Brine 59Smoked Turkey Brine 59Spicy Turkey Brine 59Spinach Tortellini Tomato Soup 60Split Pea Soup 60Stuffed Pork Loin 57White Chicken Chili 60

Recipe Index

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|February 2011

And one more thought ...

“Couldn’t resist a walk in the snow. The worldwas hushed, so quiet. A few little snow birdson bending weeds. Three little squirrelschasing each other. So quiet I could hear theirsqueaks. Stayed on the wider paths, seemeda sacrilege to disturb wildlife that had found a sanctuary in the woods and brush”.MEM, Wilmington

Photograph byKim Knauff,Wilmington, Ohio

Places to Stay.Things to Do.Shops toVisit.

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Our cancer program has been selected by HOPE (Hematology & Oncology Practice Excellence) as the award winning practice in the category of “Patient Care” among small community hospitals.

Our cancer center brings together advanced radiation, medical oncology and support services such as massage therapy, family counseling, nutrition information and an appearance boutique.

Find out what others already recognize – the Foster J. Boyd, MD, Regional Cancer Center is the best choice for CARING cancer care!

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salt | feb. 2011 | issue 6

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