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The March 2012 issue of the Salt Magazine.
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featuresJournaling is for the JourneyBy Lora Abernathy
Spring Forecast: SunshineBy Stephanie Hardwick Stokes
On a further note ...By Beverly Draplik
Waste not, want notBy Marsha Mundy
Slow Cooked SupperBy Lori Holcomb
columnsPublisher’s NoteBy Pamela Stricker
Salt NotesBy Gary Abernathy
Telegraph,Telephoneand Tell-a-EdnaBy Kay Frances
Recipe Index
Preserving RecipesBy Sheryl Sollars
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Contact SALT:[email protected]
761 S.Nelson Ave. |Wilmington, OH 45177(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 andWilmington News Journal.All Rights
Reserved.Reproduction of any material from this issuein whole or in part is prohibited. SALT is free to oursubscribers and is also available for purchase at eachof the newspaper offices for $3/copy or contact us to
subscribe. Subscriptions $12 per year.
Please Buy Locally & Recycle.
Follow us on Facebook(The Salt Magazine)
and Twitter(TheSaltMagazine).
SaltFlavor For Everyday Lifewww.thesaltmagazine.com
Spring 2012
Publisher Pamela StrickerEditor Gary AbernathyFood Editor Lori HolcombHealth &Wellness Editor Lora AbernathyLayout/Cover Design Tina MurdockPhotographer Steve Roush
SalesAdams County Lee Huffman, Publisher(937) 544-2391 [email protected]
Brown County Steve Triplett, Publisher(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 Gary Abernathy, Publisher(937) 393-3456 [email protected]
Subscriptions Lori Holcomb,Circulation Director(937) 382-2574 [email protected]
Hide & ShakeFind the SHAKER in this issue, visitus at thesaltmagazine.com, click onthe Shaker Contest link, completethe entry form, and be entered towin one of the $10 grocery cards.
All entries must be made by April 27, 2012.
Salt winners for our last issue:Lucy Morgan,West Union,OHConnie Strong, Fayetteville,OHJoyce Calentine,Washington C.H.,OH
You could win. Just look for the shaker in this issuethen visit thesaltmagazine.com and click on theshaker button to enter.
On the CoverCover photo by Steve Roush
We chose the Highland CountyHistorical Society for the settingof our cover photo.We wantedto illustrate the contrast incommunication, then and now.
When the valiant women ofHillsboro marched out of thePresbyterian Church singing the hymn, “Give To theWindsThy Fears” on that cold December 24, 1873, they set off awildfire and ushered in a new era of temperance activism.The hymn died away and they silently proceeded throughthe town, stopped outside of each liquor-sellingestablishment, prayed, and then read an appeal to theproprietors to abandon their business. Accounts of theHillsboro women’s actions rapidly spread not onlythroughout Ohio, but the nation. The January 29, 1874 letterpictured here illustrates the rippling effect of the Hillsborowomen’s actions. The “TemperanceWomen” ofSpringfield, Ohio sent a heartfelt greeting and applaudedthem on being “so zealously affected in so good a cause.”
Our thanks to Catie Shafer, Helen Ford and Bob Lambert ofthe Highland County Historical Society for their assistancewith materials and settings.
Shaker time!In each issue of SALT,we try to feature creativephotos of Salt and/or Salt & Pepper shakers fromour readers’ collections.Please submit photos and descriptions [email protected] by April 27, 2012 forconsideration. Entries will also be considered forprinting in future issues of SALT and atthesaltmagazine.com.
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“Mom, I hope my letter finds youwell. I find myself almost havinganxiety attacks when I think of all thefamily time that I have missed…”
My son, John, wrote that in a letter Ireceived from him a few years ago.How precious are his words to me andhow I cherish the letters I havecollected over the years from lovedones and friends. Yes, I save them andrevisit them from time to time,reminding me of what we have beenthrough together, even thoughsometimes many miles apart from eachother.
Today, John is more likely to send atext or call me to stay in touch. And Iam grateful he stays in touch, butthere’s something much more lastingwhen the message is handwritten.
And you have to be careful withthose text messages. More than once Ihit the send button too quickly and offit went to the wrong person. I had onerecently from my cousin, Patti Jo, inNorth Carolina. Here’s how it went…PJ: “ hey, I’m looking to start cleaninghouses. If you hear of anyhone lookingfor someone, will you let me knowplease?”Me: “In Ohio?? Mom needs someone!”PJ: “Lol!! I don’t know if I could drivethat far. :D”Me: “She pays well and she still cooksreal good!”PJ: “Ok… maybe lol”PJ: “Does your mom live in Ohionow?”Me: “This is your cousin Pam. Did youthink I was someone else?”PJ: This is Patti Jo! Did you think I wasyour cousin?”
Turned out Patti Jo had sent it to thewrong Pam. We sure had a good laughover that one and, truth is, we had afun connection we would probablyhave otherwise not had. So there isvalue in our digital communication.
I have recipes I have saved and refer
back to that were handwritten by mymany of my relatives and friends overthe years. I can imagine the day weprepared a certain recipe together andthey wrote it out for me. I love lookingback at some of the personal touchesadded in the recipes. In the middle ofher recipe for Raisin Cookies, GrandmaMills wrote “Pam, I usually mix themup and put them in the refrigeratorovernight before I roll them out forcookies. Easier to handle.” Just noteslike that make me feel like she is stillwatching over me as I throw theingredients together, hoping I canmeasure up to her reputation as a greatcook.
It’s just not the same when I prop myiPad up on the counter and search forsomething to fix for dinner tonight.
So, it was thoughts like this thatinspired our theme for this springedition of Salt: “Staying in Touch”. Wehave changed the way wecommunicate so much and I think wehave lost some of the value we hadwhen we could walk out to themailbox and discover a letter from afriend or loved one. Maybe, justmaybe, we need to embrace the future,but not let go of the past.
I can sit down with a cup of tea andpull out letters from people like my dadwho is no longer living, and take in,once again, the encouragement andsupport he offered at a time in my lifewhen I was feeling pretty hopeless. Idon’t do that with text messages, emailsor Facebook. How about you?
Here’s one of the recipes that Momprepares often. She first remembersGrandma Mills fixing it. The recipe is inan old cookbook she still has that waspublished by the Ladies’ Aide Societyof Satterfield’s Chapel Christian UnionChurch (just outside West Union). Thisis a nice springtime salad and always abig hit.
Pineapple Salad1 large can pineapple in chunks¾ cup sugar2 eggsLump of butter¾ cup nuts (we usually use walnuts)24 marshmallowsPinch of salt2 tablespoons flour
Empty the can of pineapple withjuice into a saucepan on the stove andlet it come to a boil. In a separate bowl,add sugar, flour, butter, eggs and salt.Beat until creamy. Slowly add thecreamy mixture to the pineapple andstir as you add. Boil about a minute.Then let it cool. Then add the nuts andmarshmallows. (We like to use the bigmarshmallows and cut them intoquarters with scissors. That way themarshmallow absorbs more of theflavor.)
Speaking of recipes, you don’t wantto miss the Homemaker’s Show inHillsboro on April 27. Tickets are $5and go on sale at The Times-Gazetteoffice on April 2. And save the date ofOctober 16 for The Salt Marketplaceand Cook Show at Roberts Centre inWilmington. These are great times to gettogether with all of you and we havelots of goodies and recipes to share withall of you. Hope you can make it.In the meantime… please pass the
salt.
Pamela Stricker, [email protected]
Let’s Stay in
TOUCHS
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Betty Campbell – Brown County, OhioRipley Historian
Front Porch Profileoffers a personalglimpse into the livesof notable people inour communities.
ProfileFront Porch
By LoraAbernathy
What is your favorite movie?It's a tie between To Kill a Mockingbirdand Casablanca..
Where is the most interesting placeyou've traveled?Monticello.
What is your favorite Elvis Presleysong?I'll Remember You.
What character from a book would yoube?That one is hard to narrow down.
Cats or dogs?Cats.
What quote best defines how you liveyour life?Never doubt that a small group ofthoughtful, committed citizens canchange the world. Indeed, it is the onlything that ever has. - Margaret Mead
Winter, spring, summer or fall?Fall.Regular or decaf?Decaf.
What is the thing you love most aboutyour community?That there is such a sense of communitywithin Ripley.
What is one of the funniest things a kidhas said to you?I give a lot of tours at the Rankin Housein the off season. I was doing a tour withfourth-graders and I thought I wasreally getting through to them. About aweek later, I get all these thank younotes back from them. They all prettymuch say the same thing, just thankingme for the tour. This one little girlthanked me like the others and thenwrote: “And I really liked your hair.” Ithought maybe I didn't do a very goodjob of getting through afterall if she wasso focused on my hair.
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Send us yourCake Pop recipesfor the nextedition of Salt!
You could win too - just bysubmitting your recipefavorites to be consideredfor publication in SALT! Achance to win a stay at theFling Family Farm Bedand Breakfast Cottage,8200 Buckley Rd.,Hillsboro,Ohio.(937) 393-8200
Recipes must be submittedby June 1, 2012
to qualify to win. Visitwww.thesaltmagazine.com
and click on theSUBMIT RECIPE linkat the top of the site.
E-mail:[email protected]
Mail:761 S. Nelson Ave.
Wilmington,OH 45177
SaltScoop
GARY ABERNATHYGary Abernathy ispublisher of TheTimes-Gazette in Hillsboro.
The need for speed versusthe art of writingBy GARY ABERNATHY
As someone who has spent most of his life working in thecommunication business, this edition of Salt is of particular interest.Our entire planet is communicating at a pace that is almost
frightening. Thanks to the Internet, an event that is happening halfwayaround the world can be posted online for millions of viewers to seeor read instantaneously. There are obvious benefits to such a rapidflow of information, but there are also drawbacks.While we are allcommunicating faster, we are losing the very art of communicating –and make no mistake, good communicating is an art form.Through social media outlets like Facebook and Twitter, people are
communicating instantly and often with multiple people at once.Sentences have been reduced to an endless string of acronyms,spelling is almost inconsequential, and punctuation is usuallynonexistent.But perhaps more importantly, the expressiveness contained in
good writing has become a casualty of instant communication. Thewarmth, emotion, love or yearning found in long and thoughtful – andusually handwritten – letters or notes is virtually impossible within the140 character limit of Twitter or the short bursts of innocuouscomments and posts found on Facebook.Even email – a relatively new mode of communicating that already
seems almost outdated – seems to contain a ponderous amount ofreading if the text extends for more than a paragraph or two.At age 56, I sometimes find myself longing for my youth. But I can
say without reservation that I am glad I was young before the Internetdevoured us. I grew up writing stories and letters by hand, beforeeventually graduating to a manual typewriter. I am grateful to havelearned how to write, how to communicate, by putting emotions, ideasor dreams onto paper.Writing - crafted slowly and thoughtfully witheach word or sentence carefully considered – can be cathartic,invigorating and fulfilling. I recommend it.I hope you enjoy the features and stories in this edition of Salt about
the evolving nature of how we communicate, and consider whetherefficiency necessarily equates to progress.
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Journalingisfor
Even reading the word“journaling” sounds like anadventure.Indeed, the journals I have
kept over the years reveal alife lived, one of takingchances, of characterexploration. Many entrieshave served as prayers.Over my adult life, I have
kept a few journals, penningmy way through my day'sheadlines, hoping that doingso would immediately yieldan epiphany that would bringabout knowledge of myselffor which I was desperatelysearching.Sometimes it did.The summer immediately
following my graduation fromMarshall University, I traveledto Slovakia with dozens ofother students from acrossthe country with CampusCrusade for Christ.We spentseven weeks overseas, andin between our work at theEnglish camps, we wouldtake the train and travel toPoland or the CzechRepublic or other parts ofthe Slovak countryside.I created a journal just for
this trip. I still keep it nearby.
June 19, 1999: Sitting here atone of the airports in Londonwaiting to board forBudapest... The trip to
London went well... I switchedseats with Rhett so that Icould sit by the window...
June 30, 1999:Well, I'msitting here on my bed at thestudent hotel Piast gettingready to go to Auschwitz.
July 13, 1999: I went to theposta (post office) andpotraviny (grocery store)earlier... The top stories onSKY are: Louise Arbour visitsPristina; 7 people were killedin Atlanta; 22 people werekilled in Romania where adam busted … somethingabout a peace bill betweenthe IRA and Parliament; anew bill may go in to effectwhich allows “psychopaths”
to be admitted before theycommit crimes in Britain.
July 22,1999:OK, so, I justspent my entire day in Prague.Wow,what a beautiful city!
July 29, 1999: Here inSlovakia, I have to rely on Godto get toilet paper, whereas inAmerica, there is a very highprobability that I will not needGod for such a task. After thetrip, I took my thoughts backto my regular journal.
Jan. 8, 2000:Well, Melody ismoving to Minnesota in a fewdays and my job with RhonePoulenc ends at the end ofJanuary.Yes, it's definitely atime to trust God.
Whether in a diary or notepad,or in cyber-land, keeping a
Abernathy, second from right, poses with friends in Prague,Czech Republic, in 1999.
Journal: A record ofexperiences, ideas, orreflections kept regularlyfor private use.- Merriam Webster Dictionary
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by Lora Abernathy
March 5, 2000: Dear HeavenlyFather: I just want to thankYoufor my life. I know I complain alot because I'm not gettingwhat I think I need, but I've gotYou andYou have certainlyblessed my life with so much.
Oct. 18, 2000:Yesterday, mydad died. I look at picturestaken that I hold in my handsand they provoke tears ofhorrid disbelief.
From being awe-inspiredby where I was, to coping withtragedy, because I took a fewmoments every few days to jotsomething down about whatwas happening in my life, Ihave these opportunities torelive these journeys for asecond time, or a third time. Itcan be insightful to look overold posts, to realize how faryour journey has taken you.Today, my triathlon blog
(www.theironmountaineer.blogspot.com) serves as myjournal. It's not a privateaccount, although you couldcertainly set up your blog tobe completely private.
June 28, 2008: First triathlonrace report: The wind wasblowing quite a bit and Ithought for sure the waterwould be freezing. It actuallywas not bad at all. This wouldbe the least of my worries...
Oct. 15, 2008: I ran mylongest run yet yesterdaymorning: 4 miles.
Oct. 18, 2010: I ran my first halfmarathon (13.1 miles) Sunday,a challenge I assumed I wouldundertake someday as I'vecrept into the welcoming worldof triathlons and endurance
running. I had no idea that itwould be so much fun, though!
Though my thoughts revolvearound triathlon training orracing primarily, I'm able to finda way to weave in topics aboutvirtually anything.Triathlon isthe excuse, life is the meaning.There is, however, a
noticeable distinction betweenthe format of a hard-backjournal and an on-screen blog.My blog is always honest, but ithas been edited, revised for apublic audience. The writingsin my journals are no truer, butthey are certainly rawer.Snapshots of thoughts frozen
in time, a journal of any kindcan serve as a reminder ofwhat truths you chose to revealand, in essence, become asource of inspiration forchange and for reflection –even many years later.
TWITTER AS A JOURNAL
Twitter is alsoa great way toarchive your140-character-thoughts. In fact,the Library ofCongress now
catalogues all Tweets that are notprivate.I started Tweeting Feb. 1, 2009
(twitter.com/abernathylora). It'sinteresting to look back on thistype of journaling, too.
March 18, 2009: I rode my biketoday. I haven't been on this routesince October. Lots of newroadkill...as well as some oldfavorites.
Sept. 28, 2009: Came in NOTdead last in my 1 Olympic tri yest.Given that I thought I was goingto die in the swim (srsly), I'mVERY happy w/ my swim time.
May 16, 2010: Biked 12.00 milesin 50m 50s. Fell at the end.Couldn't unclip in time. Scrapedknee and sprained wrist.
Jan. 8, 2011: Got my bike trainerset-up on my own, not without acouple occasions of intensefrustration, but very proud I stuckit out and had success.
April 19, 2011: It's pretty badwhen you drink so much coffeeyou just keep your own 20 oz.cylinder of sugar on your desk.
Oct. 12, 2011: I have 10 things IHAVE to get done today, and thatdoesn't include the other things Ihave to get done today. :)
Jan. 7, 2012:Will be racing latertoday. It's just a 5-miler, so whyam I nervous?
Feb. 15, 2012: I'm going to take abreak from the Internet andspend time on Pinterest.
The journal I wrote in as I traveledeastern Europe.
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LORAABERNATHYof Hillsboro, is thehealth and wellnesseditor for Salt and thesouthwest grouponline editor for OhioCommunity Media.
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Spring Forecast:By Stephanie Hardwick Stokes
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Yellow is this season’s popular newhue, and it is warming up rooms,accessories and fabrics of all styles.
Tips onPaintingYellowWallsThere is a reason yellow is used onmany traffic warning signs and onschool buses. It catches yourattention and a little goes a long way!
If you decide to follow the trend andpaint your walls yellow, rememberthat all shades of this sunny color goon much brighter than you expect.The more mass (wall space) you have,the stronger the color will appear.With yellow, I recommend going twoshades lighter on a paint strip than thecolor you think you want.
Yellow also changes with the lightmore than other colors. This is trueof morning light versus evening lightas well as the direction of your light,Easterly versus Northern. A simpletool to help you decide - buy asample of the color you think youwant. Paint a poster board and tapeit to your wall to observe how theshade of yellow will look in yourhome and with your lighting. Thiscan save much work and heartache.It can also give you the confidenceto move forward with a greatchange. Still unsure, call an interiordesigner to select your paint for you.
SUNSHINE!Vintage
A bedroom in this 1850’srestored home exudescharm. The lily of thevalley wallpaper makes adelightful place to bewhether you are tuckedaway warm and drysipping a cup of teaduring a spring showeror you are feeling thespring breeze kiss yourcheeks and ruffle theantique linens.
A bathroom in the samehome takes on a deeper,more golden feel with itsflax faux finish on thewalls. Look closely for theantique pitchfork towelholder, butter churnhandle turned toiletpaper holder andVictorian dresser madeinto a sink vanity.
Traditional
Yellow debuts its buttery tones on simply paintedwalls in my own living room.
As a designer I like so many different styles andcolors, it is difficult to choose what I want to livewith on a daily basis. Each new job I do for aclient, gets me so involved in the style and colorscheme that is selected that I start wondering if Ishould incorporate that look into my own home.My husband does not find this constant flux ofideas too amusing!
One late spring day, I took my SherwinWilliamspaint fan deck outside, sat down on the groundnext to a patch of my favorite seasonal bulbswhich were blooming and started matchingcolors to parts of the blooms I loved.
I finally settled on the subtle, yet nice warm shadeof butter. It is not abrasive, nor is it too lemony orsweet either. The sun makes it come alive in themorning, but as the day goes on it mellows outwith more complex undertones. The subtlenesscauses it to come across almost as a neutral.
FiveWays toFreshenYourAccessoriesfor Spring
1. Try hanging decorative platesyou may have tucked away inyour china cabinet. The Spodeplates hung on either side of theChippendale mirror visuallyexpand the width of the wallgrouping but are also a pleasantreminder of my trip to England.
2. Create a centerpiece of lemonsor other seasonal citrus. The lookand smell are both refreshing.
3. Mix in a piece of art in a differentstyle. Over my fireplace a squarepiece of contemporary art isflanked by traditional lionstatuary lamps. The colors in theart tie in the other designelements in theroom, but themedium andstyle are adeparture fromthe other art.
4. Change outcandle colors. Ilike to emphasizevarious designcomponents of theroom as the seasonsmetamorphous. Thebronzes of fall and thereds of winter, giveway to a bolder burstof yellow in my candlesand other accessories asspring approaches.
5. Remove old, tiredgreenery and introducefresh succulents. If youare using silk greens,now is the time tospring clean them.Rinsing them withwarm water orspraying them withsilk cleaner canmake them looklike new.
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If I tryusingyellow,what doI pairwith it?
Vintage:Try using grassy greens orgreens with yellow under tones.
Traditional:Navy blue and yellow is atimeless combination.
Modern:Mix a yellow with greenundertones with a cool grey.Pairing warm and cool huesis all the rage.
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Modern
These are three brand new contemporaryfabrics introduced for the spring line. Sonew, they were not yet on pieces of furnitureto photograph for you!
Geometrics havetaken on a softerline as the colorsalmost blur oneinto the next. Thescale is oversized.
The linen has agorgeous raised
diamond embroidery.Texture, texture and
more texture isimperative. The
photograph is a closeup to highlight detail,so the scale of this
pattern is muchsmaller than shown.
Birds are anextremely
strong designmotif in allspheres.
STEPHANIEHARDWICK STOKESis an officer of the executiveboard of the Dayton Societyof Interior Designers. Herwork has been featured inthe Dayton Daily News, theCincinnati Enquirer and invarious Designer Show houses.She resides in Clinton County,and works throughoutsouthwest Ohio. She maybe contacted at HardwickDesigns (937) 383-4832 [email protected].
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AntiquesShop at these local shops for a vast
collection of antiques and collectibles.
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By Lora Abernathy
The mind and bodyconnection
It’s a classic Catch 22 - ignoring mental health issues couldmake you sick, and being sick could lead to mental healthissues, according to local experts.Health care providers emphasize the inextricable link
between our mental and physical well being. According toJasen Garrison, L.S.W., the clinic director of the Scioto PaintValley Mental Health Center in Hillsboro, “The two can't beseparated.”Michelle Dodds, C.N.P., with Adena Family Medicine in
Greenfield, agrees, saying,“I believe patients need to be treatedholistically. If you don't treat every aspect of that, you're leavingsomething untreated and not treating the whole person.”
Bob Stinson, Psy.D., a clinical and forensic psychologist fromWesterville, says, “Some of the consequences of mental health
problems can lead to physical problems. If you're depressed,you're not eating healthy and not exercising and thenyou get into a cycle. Then you gain weight and you'renot sleeping right, which leads to self image issueswhich make your depression worse.”
Garrison added that if an individual is depressedand has a cold, for example, it could get worse.“But we see the opposite of that,” he said. “We'llsee young folks who will have an episode. We'llfind out that they've had a cold or some sort ofphysical ailment that served as trigger forthat episode.”
“I've seen many patients come in withchest pain or stomach problems, andafter running a complete workup, itcomes down to depression or anxietywhich is causing their physicalsymptoms,” Dodds said.Depression is the number one
diagnosis in primary care, Dodds said.“If you look statistically over thecourse of a week, you would havemore people diagnosed with
depression than any other chronichealth condition.”
One issue people often dismiss is stress, whichStinson said can suppress the person's immune system andthey eventually could have a “worse course” for chronicillness.
Garrison said that a presenting problem with which hedeals frequently is someone with an adjustment disorder.People have “an adjustment to a physical disabilitywhether that means someone has had a severe break
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and can't work for several monthsor has been diagnosed with COPDor heart disease,” he said.Michael Chopin, of Greenfield,
knows firsthand about adjusting toa serious injury.When Chopin removed a fallen
tree limb on the property hemanaged after Hurricane Ike hadblown through Ohio in September2008, that decision would lead himto years of regret … but also to anopportunity of self-discovery hemay not have otherwise had.Chopin was the caretaker at an
apartment complex in Riversidewhen the storm came through. Atree limb on his property had fallenin the road, impeding emergencytraffic. He was motivated by aconcern for the general public, andalso a sense of responsibility ascaretaker of the property.“I was limited in my access to
tools such as a chainsaw to makethe work easier and thus jerked,pulled and rolled it out of theroad,” he said. “What I didn'trealize is that I also jerked andpulled myself, injuring my lowerback. I spent what seems like agesalone and isolated worrying if Iwould ever get any better and havea 'normal' life again.”The upside for Chopin is that
enrolling in group therapyencouraged him to do more thingson his own, “to go and get it doneand not so much rely on otherpeople to do it.”Because the mental and physical
parts of who we are overlap, the
cooperation between anindividual's mental health careprovider and primary care doctor isimportant.“We're moving in the right
direction in terms of coordinatinghealth care, but for so long theprimary care doctor would say, ‘Getmental health treatment,’ and viceversa,” Stinson said. “We needcoordinated care where the two areworking together. We're moving inthat direction. We're not there yet,but it's extremely important we getthere.”“The cooperation is absolutely
vital,” Garrison said. “The thyroidplays a role in mood so that one ofthe first things we do when peoplecome in if they're meeting criteriafor mood disorder, is have them gosee their primary care doctor andhave a complete workup.”Garrison puts a final emphasis
on how important the mental andphysical connection is by sayingthat almost every single diagnosisin the DSM IV (the diagnosticmanual used by mental health careprofessionals) has this qualifier:“Due to a medical condition.”Chopin said, “I may never fully
heal from that injury, but at least Ihave learned how to lift” – thephysical application – “and whento lift” – the mental choice.
Garrison: Don't make a separation betweenmental illness and physical illness. In generalevery mental illness is a physical illness. Peoplesee it more as, “This is my fault. I can't manage.What is wrong with me as a person?” You havean illness like any form of illness. There istreatment. I know there's still a stigma, but I thinkgradually over time, we're working through that.If you walk out on the street, one in threeAmericans will meet diagnostic criteria some timein our lives. There are a lot of people suffering insilence because they're trying to make adistinction between the mind and the body.
Dodds: There can be a stigma with gettingmental health care. We need to do some thingspersonally ourselves to drop the stigma. Findme one person who’s never had an emotionalproblem in their life.
Stinson: Take care of your mental health. A lotof people think, “I just have to be strong.” Ifyou're not taking care of your mental health,you're not taking care of your overall health, soyou can't be of help to anyone else or take careof your kids, aging family and so on.
Here’s a little bit of advice
LORA ABERNATHYof Hillsboro, is the health andwellness editor for Salt and thesouthwest group online editor forOhio Community Media. She trainsand competes in triathlons andblogs about those experiences attheironmountaineer.blogspot.com.
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Pinterest one of the newest social mediawebsites. It is a sort of virtual bulletinboard of you; your likes, ideas andcreative whims. Once you set up aprofile on Pinterest, you can collect andorganize all the goodies you mighthappen to find online that you want toremember for a later date, a futureproject, etc. Gone are the days ofadding websites to your “favorites”then having to sift through thatridiculous list to find the one youneed… or just remembering that yousaved it there in the first place. Onceyour profile is set up and you havedownload the ‘Pin It’ button to yourinternet tool bar, you just ‘Pin’ the linkto your website of interest, completewith picture, to the category or bulletin‘board’ you choose.
On my profile, for example, I createdindividual ‘boards’ for DIY, Crafts, Inthe Kitchen, Products I Love, Things MyKiddos Would Love and for Gardening,to name a few. Now, when I amperusing online for craft ideas, homedécor inspiration or just a recipe fordinner, if I find one I like, I can justclick the “Pin It” button in my tool barand it is added to my Pinterest profile.Then, when I need the information,like say when I get home to cookdinner, I just pull up my Pinterest pageon my laptop or, better yet, thePinterest app on my iPhone, andViola!, there it is, right at my fingertips.
For all you that still aren’t convinced,you can just explore Pinterest, too.Think of it as the Cliff’s Notes for
inspiration on the web. Onthe main Pinterest page, youcan view everyone’s pinseither as one mass group inthe Everything section, orsorted for your convenienceunder subcategories like Art,Home Décor, Fashion, Recipes,Holidays, History, Geek, Science &Nature, Cars & Motorcycles, and manymore. Some of the more creative usesfor Pinterest I have seen are teacherssharing ideas for use in the classroomand moms sharing kiddo project ideasfor gifts, holidays or cooking. It’s notlimited to teachers and moms, though.Any creative outlet you might enjoy isrepresented on Pinterest, with a goodamount of like minded followerssharing ideas, projects and inspiration.It’s everything I love, all in one place,ripe for the picking. And just as itshould be with any social media, youcan follow your friends, and even yourFacebook friends, and see whatinteresting finds they have collected.
The only downfall? I think I may havea (self diagnosed, of course) PinterestAddiction or PA, as I call it. Forsomeone like me who oozes creativityon a normal day, Pinterest kicks thatinto overdrive. I know my husband isalready NOT a fan. Because of theefficiency of the information and freeflowing exchange of ideas on Pinterest,I find myself lying awake at night,thinking about all of the crafts I canmake, recipes I just have to try and, myhusband’s particular favorite, my newplan for completely redecorating our
house, top to bottom. And don’t get mestarted on the new garden plan for thisgrowing season or the pumpkin andgourd patch for the kiddos to grow forthe fall. Did you know you could growloofas? Oh, and to go with the loofas, Ithink I saw a salt scrub that I can makein cute little Mason Jars for Christmasgifts. You get the idea.
Obsessive behaviors and kidding aside,Pinterest is great. I find myselfconstantly challenged to try somethingnew or think about something in a newway. There are great shortcuts forhousekeeping and everyday life, as wellas some great inspirational quotes andthoughts to you can use to smooththings over with your spouse when yourepaint the whole living room, diningroom and kitchen on a Pinterestinduced creative jolt.
If you haven’t had the time, check itout. I know you’ll love it!
PinterestHave you heardof Pinterest? Ifnot, you?rereally missing
Here are a few of my favorite
Pinterest picks of late .
LORI HOLCOMBWife to James and proudmom of Conner and Madilyn(Madie), Lori is the circulationdirector for the WilmingtonNews Journal and Food Editorfor SALT Magazine. She ispassionate about her family,her work, and her community.
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Alexander Graham Bellinvented the first telephoneand the first wordstransmitted were:“Can you hear me now?”Ha, ha. Just kidding.
Actually, his first wordswere: “Mr.Watson, comehere. I want to see you."And so it began.
Communication has neverbeen the same.If Mr. Bell had invented
texting, the first messagewould’ve likely been: “W-dawg. How kewl is this? Iwant to c u.”I’m not so old that I can
remember when youpicked up the phone andtold the operator, “Mabel,get me the sheriff.” But I amold enough to rememberwhen all telephones wereblack and tethered to thewall.Yes, that’s rightyounger folks; you couldn’twalk and talk or even drivewhile talking.
You just sat there. Inchesfrom the wall, talking on theONE family phone. Like itwasn’t bad enough that youhad to share the one phonewith your entire family, youhad to share the phone linewith all of your neighbors.This was incorrectly calleda “party line” because itwas anything but a party.You always had that onenosy neighbor.You couldhear her click on:“Edna, I can hear you
breathing.”“No, I’m not.”I remember one time,
Edna was doing someremodeling and as shelistened in on your call, youcould hear the “tap, tap,tap” of the hammers in thebackground. There was nodoubt who theeavesdropper was:“Edna, I can hear the
hammering.”“No, you can’t.”
I can also rememberrotary dial phones. I hatedwhen I had to dial anumber with lots of eightsand nines. Seems it tookforever. If you tried to rushthe dial, you usually justended up breaking it.Now I have a “smart”
phone. Mostly, it’s a smartaleck phone as it mocks mewith all it can do that I can’t.There’s an “app” for thisand an “app” for that. Theapps are mostly for things Ihave no interest in. As soonas they come up with anapp that will do the dishesand fold the laundry, they’llget my attention.However, I will say that
now that I have a smartphone, I’m never bored.Okay, I only use it to playsolitaire, but you can wileaway a lot of hours in line atthe post office playingsolitaire.I was playing a game in
the waiting room at thedoctor’s office recently andI was (almost) sad whenthey finally called my nameand I hadn’t finished mygame. Recently, my solitairegame told me,“Congratulations!You’venow played 1,000 games!Tell your friends!” Oh, sure.Like I need my friendsknowing I have no life.Back in the olden days,
our main methods ofcommunication were thetelephone, telegraph, ahand-written letter or twotin cans connected withstring. Hollering out thewindow worked, too. If youlived in the country, youmight use the occasionalsmoke signal.Mostly, we
communicated by (gasp!)sitting face-to-face andtalking. There were no texts,tweets, Facebook, cellphones, laptops, tablets,
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Communicationhas come a longway since thegood old days!
Telegraph, Telephone and Tell-a-Edna
computers or smartphones.There was, however,
something called “payphones.” They were all overthe place, usually housed in“booths.”You put in a dimeand could make a local call.That is, if you could getnear it. There was usually aline of people and somepoor guy who was introuble with his girlfriend,hogging the phone. If youhad to make a longdistance call and had a 55-gallon drum full of loosechange, you could callanywhere in the U.S. andtalk for 3-minutes.You spentmost of that call hurriedlyexplaining that you onlyhad three minutes:“It’s me. I only have three
minutes.”“Hey! So nice to hear
from you!”“I only have three
minutes!”
“So, how have youbeen?”“No time for niceties! I
only have three minutes!!”Long distance was so
expensive that youessentially used it to sendprivate, coded messages toyour family. For example: Iwould give the operator myparents’ phone numberthen ask that she requestthat they accept charges.My parents would say, “Kaywho?? Of course not!”(wink, wink). It was ourprivate signal that I was onmy way home from college.We really thought we werepulling one over on theoperator, but looking back,she was probably totallyonto us since she likelyspent half her day withthese fake charge-reversalrequests.I remember when they
came up with push-buttonphones.We got my dad one
for Father’s Day. Every timewe got Mom or Dad thelatest gadget, they lookedat us like we had parkedthe space shuttle in theliving room. And of course,they never worked.Microwaves didn’t cook,VCR’s didn’t tape,answering machines didn’tanswer. And naturally, thisnew push-button phonedidn’t work. (It was never“operator error” of course.)I examined Dad’s phone
and determined that it wasnot set on “pulse” OR“tone.” I calmly explainedthat he needed it to be setto “pulse or tone.” Thisfrustrated him even furtheras he wailed, “What onearth is a pulsertone??”I don’t know what old
Edna (rest her soul) wouldthink of all of today’scontraptions. I can imagineshe’d be all excited with thenew cell phone that her
kids gave her and calleveryone she knows:“Can you hear me now?”“Yes, Edna, I can hear
you.”“No, you can’t.”Well, this article must
come to an end. My smartphone wants a massageand a cool beverage. Plus,I’m three games of solitaireaway from 2,000.
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By Kay Frances
KAYFRANCESKay Frances isknown as“America’sFunniestStressbuster.”
She gives humorous keynotepresentations and stressmanagement workshops all overthe United States. She is the authorof “The Funny Thing about Stress; ASeriously Humorous Guide to aHappier Life.” To order the book orfind out more about Kay, visitwww.KayFrances.com.Or driveby her house and holler.
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For an old schoolnewspaper publisher,newmedia tools are
daunting. Butadapting is both anecessity and an
opportunity
An old dogkeeps learningnew tricks...
By Gary Abernathy
As a 56-year-old journalist who took a 15-year detour intothe world of politics, adjusting to the Internet and socialmedia world has been a long and sometimes painfulprocess.
I always loved to write. As a child, I pounded away on anold manual typewriter, churning out short stories - usuallya take on the old monster movies or science fictionadventures that were shown on the Shock Theaterprograms popular on television in the 1960s and ‘70s.When my parents bought me an electric typewriter,allowing me to craft words at the speed of light, I thoughtthat must be the epitome of progress and moderntechnology.
Fast forward to 1983, when I started in the newspaperbusiness. There on my desk sat a huge desktop computer.The blinking curser on the monitor whispered, “Here I am.Create something.” Learning how to save stories, slug
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them correctly, and transmit them to their next destinationseemed like a giant leap into the approaching 21stcentury.
Through the years I have worked at three newspapers(one of them twice), with advanced technology awaitingmy arrival at each stop. Pagination was a big step –building newspaper pages on a computer screen becamequite the luxury as opposed to years of building them byhand with slivers of paper made sticky by wax machinesso they would adhere to the grid pages.
Next came the biggest change of all, the advent of theInternet and, eventually, the emergence of socialnetworking sites like My Space, soon to be dwarfed by thepopularity of Facebook and Twitter. But while thosedevelopments were happening, I was on a long sabbaticalfrom the newspaper business, working in politics.When I returned to the ranks of the ink-stained wretcheslast year, I was confronted with a new world. I was notentirely unfamiliar with it – I had made extensive use ofonline technology for politics and campaigns – but it wasan adjustment to adapt to the new realities of journalismand the Internet.
Today, most newspapers have websites where many ormost of the top stories of the day are posted. Somenewspapers charge a fee to access their sites, others donot. The tug-of-warbetween giving away forfree the same informationthat print readers arecharged a price for is anevolving business modelwith which eachnewspaper wrestles.
Accompanying mostnewspaper websites is afeature allowing readers topost comments on theeditorial content of the day,a development over whichthis old dog frets the most.
Throughout the history ofthe newspaper business,letters to the editor werethe means by whichreaders voiced their thoughts and opinions. Mostnewspapers had strict guidelines for such letters. Each onehad to be signed by the writer, and contain a completeaddress, as well as a phone number for verification – andwe always called to verify.
Today’s younger generation has grown up with the Internetand expects to be able to comment from their smartphones or other handheld devices at the drop of a hat.They often do so using screen names rather than their real
names. And they see no reason why just about anythingthey say should not be posted online for potentiallymillions of Internet users to see.
As someone who came of age in the business beingtaught that no unsigned opinion ever sees the light of dayin a newspaper, I still have a hard time adjusting to theposting of comments by often-anonymous posters.Because of my insistence on it, our newspaper in Hillsborohas a stricter policy than many papers in regard to onlinecomments, but I know that many of my younger colleaguesdon’t really understand why.
They have grown up in the age of websites devoted togossip, and the ability of anyone with computer access tohave their own website dedicated to any and everysubject under the sun. The Internet has allowed everyoneto be a publisher.
In a way, this development is a great leap for the FirstAmendment and democracy in general. But it also allowseveryone to be their own editor, and too often no editing atall is done. Increasingly, it’s becoming more difficult toseparate news from gossip, fact from fiction, or substancefrom fluff. The vetting process that once existed isincreasingly being lost in theWild,WildWest of theInternet.
But before you conclude that I’m just an old fuddy-duddyout of touch with the modern world, there are things aboutthe Internet that I appreciate.
For one, it’s exciting to be able to produce a breakingnews story and post it online immediately. It was oftenfrustrating back in the day to have a major story ready tobreak, and spend hours or even days worrying that acompetitor, especially of the radio and TV variety, might
Today’s youngergeneration hasgrown up with
the Internet andexpects to be
able to commentfrom their smartphones or other
handheld devicesat the drop of
a hat.
break it before the next edition of the newspaper hit thestands. Today, thanks to the Internet, posting a breakingnews story online requires only as much time as it takesfor our speedy little fingers to type it.
The emergence of online video technology has also beena boon to newspapers. Recently, a major fire engulged aformer lumberyard in Hillsboro.Within an hour of the fire’soutbreak, we posted raw video of the event in progress,which in turn was watched by thousands of online viewerseven as the blaze was still burning.
And the next step is even more exciting and immediate –live broadcasting. Technology has progressed to the pointwhere newspapers can now offer as-it-happens meetings,sports, and other events through live online broadcaststhat further blur the lines between the mediums.
What probably bothered me most about the Internetversion of our newspaper was the fear that it would hastenthe departure of our traditional print product. But so far,the opposite has been true. Since we made the firmdecision to devote the time and resources necessary tomake our website a first-rate, current and informativeproduct, our circulation numbers for our print edition haveactually begun to rise.
My conclusion is that by improving one part of our brand,we increased the value of the overall brand in general.Rather than diminishing our print edition by giving somenews away for free on the Internet, we have insteadenhanced our entire product in the minds of our readers
by making our website top-notch, and it has beenreflected in print sales as well.
So, this old dog continues to learn new tricks. A lesson I tryto remember is that the world is changing and technologyis roaring down the track whether I want it to or not.Whengiven a choice, it’s better to drive the train than to get runover by it.
Gary Abernathy is publisher of The Times-Gazette inHillsboro.
Within an hour of thefire’s outbreak,we posted raw video ofthe event in progress...
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My mom was a perfectionist who erased the tablet several times because my pencil“crossed” the red or blue line. Remember those tablets? I’ve heard they have all butdisappeared from the classroom. Schools everywhere have abandoned penmanship aspart of the curriculum because other disciplines are the subject of testing. Also, we haveaccess to computers that produce uniform, readable copy and also correct spelling andpunctuation.Yes, computers are exceptionally useful. Teachers can now read essays in half the time,
students who are proficient in keyboarding can produce mountains of copy, and editing iseasily accomplished with a click of the mouse. No one in his right mind would argue thattypewriters and correction fluid or tape is better than MicrosoftWord! No one, exceptwriters such as Maya Angelou. She is known for writing on a yellow legal pad. How manyof us would actually use legal pads day after day?Guilt has begun to set in because the other day I encouraged my students to use all of
the “bells and whistles” on their computers. I told them that spell check and grammarcheck could help their grades, and that the “smiley faces and LOL’s” should be in personaltexts. I have also talked with students about the strange habit of texting a friend in the nextdorm room in order to go to the dining hall together. What happened to hanging in afriend’s doorway or flopping onto the bed for a face-to-face conversation? In a world ofhyper-communication, I can understand why typing is their choice, but not all work needs tobe neatly typed. Writing on standardized tests must be legible; addresses on envelopesmust be readable; forms for employment must be perfect. Sooner or later, students will berequired to write legibly.Education has been affected, but our personal lives have changed, too: when we
communicate by typing, we lose an extension of ourselves and our friends. Getting aChristmas card in the mail with handwritten memories and news has a huge excitement
By Beverly Drapalik
On a further note ...
factor now. The last card I received with a single-spaced, typed letter about my friend’s life during2011 was greeted with, “Oh no, I’m not sure I wantto hear about another swim meet!” That next cardwith a handwritten memory of twenty years ago,however, brought a smile to my face. I also smilewhen my husband asks for ingredients for hisChristmas Houska, a special Polish bread. Iretrieve the handwritten recipe, complete withbrown spots created by butter, written by his mom.As I cruise the other recipes, I find my mom’shandwriting, a great aunt’s handwriting, andsuddenly I am visiting memories.So, with memories in mind, I will resolve to take
extra time to write more by hand. I’ve saved notesfrom former students and parents, so I know thepower that handwritten notes have. I’ve savedHallmark cards, written by my mom and dad.Their love is declared in a few specialhandwritten words. I’ll be cutting thesignature pages from the cards and making acollage in the back of a shadowbox that willhold his watch face and her jewelry. Today,instead of typing twenty memories on aseparate page for enclosure, I’ve chosen towrite three memories in a sympathy card tomy AuntWilma.Through the years I’ve made many
mistakes. One of the worst decisions was tobuy that coffee mug for a teacher. I’ve evenbaked for a teacher. Yes, I bent to peerpressure and store merchandise. I should havespent money on beautiful pens and stationery tocreate my heartfelt, handwritten note to her. Shecould have saved it very easily!
Beverly Drapalik lives in Wilmington with herhusband, Jeff. They also live with a dog, a cat, aparrot, chickens and bees. She teaches English atWilmington College.
...a handwrittenmemory of twentyyears ago, however,brought a smile to
my face.
I retrieve thehandwritten recipe,
complete with brownspots created bybutter, written by
his mom.
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By Marsha Mundy
GEORGETOWN – An idea that was born out of adesire to share leftovers has become a long-standingtradition at Georgetown United Methodist Church inBrown County.“When I moved out here from the city, I noticed that
we were having church dinners at least once a monthfor one reason or another,” said Barry Horstmeier, amember of GUMC. “It was a nice experience becausewe’d never had church dinners at my previous church. Ialso noticed that we always had food left over and Isuggested to the pastor that we put a sign out front toinvite others to join us.”At first, Horstmeier’s suggestion wasn’t taken
seriously, but he didn’t give up on the idea and finallythe pastor agreed, but said that they should serve themeal on the last Saturday of each month because manyfolks run out of funds at the end of the month. He alsosuggested that they serve the meal at lunch time.In January 2006 the church served their first free
community lunch.“We had about 25 to 30 people come when we first
started,” said Nancy Miller. “There were just a few of usthen who did all the work. I think there were about 12 ofus.”
Leftovers led church to newministry for those in need
Volunteers fromGeorgetown United Methodist Church
join hands to pray before serving th
e free Community
Lunch. Those shown are, from left around the circle,
Sondy Steele, Barry Horstmeier, Linda Berry,
Brenda McDonald, FlossMcElroy and Lance Sininger
.
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Wastenot,wantnot
Current pastor Reverend Zedda Myers says that sheis proud of her congregation.“The fact that the program has gone on so long
makes me proud to be part of this church,” Myers said.“It takes a lot of commitment on behalf of the people tocontinue this type of outreach.”With a core group of 22 people helping, the church
now serves an average of 75 meals each month.“Our core group meets once a year to decide the
menus for the coming year,” said Myers. “We have sign-up sheets available for members of the congregationwhich include everything from setting the tables tocleaning up afterward and preparing baked goods.”The menus are simple meals geared to serving large
crowds, such as turkey and noodles served overbiscuits; lasagna, salad and garlic bread; sloppy Joesand cole slaw; and chili soup and crackers.According to Myers, 40 to 50 percent of the
congregation is involved in one way or another.“We now have enough folks helping that no one has
to stay all day and go home totally exhausted,” saidMyer. “If someone can only help with set-up, then that’swhat they do and if someone has to leave early, theyknow that they can.”Miller noted that the volunteers have been working
together so long that they know all the different jobs,and just do whatever needs to be done.The church kitchen isn’t equipped to do all the food
preparation on site, but there are two dedicated peoplewho coordinate all the food preparation once it arrivesat the church from the donors.Those who come to the monthly lunches are treated
as guests.“Our tables are set with real silverware and we serve
the plates to the people who come,” said Janet “Flossie”McElroy. “A drink table is set up so they can servethemselves, but we bring everything else to them.”Although the tough economic times have brought
many folks to the meal, it seems to be the fellowshipthat keeps them coming back.“We have a nice cross-section of people who come,”
said Myers. “There are groups of seniors who enjoy thesocial time with their friends and many folks who livealone just want to visit with other people. The news ofthis meal has spread by word-of-mouth and it has trulyturned into a community event.”Church members also say that they were the first
church in the area to offer free community meals.“Since we’ve had so much success with our lunch,
we’ve noticed that a lot of other churches around here
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“There are a lot of people whohave no family and we providea meal and fellowship forthem on Thanksgiving Day,”
Barbara Paul, volunteer, fills cups with ice inpreparation for the Community Lunch onSaturday, Feb. 25.
have started doing the same thing,” said Miller.“But we were the first to do it.”Each year the group serves a full-course
Thanksgiving meal on Thanksgiving Day.“There are a lot of people who have no family
and we provide a meal and fellowship for them onThanksgiving Day,” said Miller. “Many of us havechanged our own family Thanksgiving meals to theweekend before or after the holiday so that we canbe here to serve. Our families understand howimportant this is to us.”Horstmeier commented about the importance of
having the pastor available during the meal.“Having Rev. Myers here serving as a hostess is
a real benefit,” he said. “Many of the people whocome here have problems in their life and it givesthem a chance to talk to her.”“I enjoy going around to visit with everyone
when they come and always introduce myself asthe pastor of the church,” said Myers. “I’ve hadmany people ask for prayer and many who justneed to talk about things going on in their lives. It’sa good opportunity to share the love of God.We’venoticed that often the people who come want tohelp in some way and often they ask for recipes.”The church also offers a food and toiletries
pantry which is open twice a month.“Whenever someone comes to the pantry I let
them know about the community lunch and manytimes they will come just because I invited them,”said Myers.Funding for the meal comes from donations and
the mission giving of the congregation.“The community lunch is one way that I’ve found
to keep the people of the church focused,” saidMyers. “We’ve found our focus through the pantryand serving the lunches and we’re sticking with it.”Leftovers? Yes, some months there is enough
food to send home with those who dine last.
Marsha Mundy is News Editor for theNews Democrat in Georgetown.
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Adams CountyApril 5 - April 7Spring Fling at Carriage Lane Antiques180Werline Lane,West Union. Contact Annit Voglerat (937) 549-4530
April 7Children's Easter Egg Hunt atWilson Children’s Home,WestUnion. For information contact Sharon Rivers at 937-544-2511.
April 20 - April 22AnnualWildflower Pilgrimage of Southern Ohio. Choose amongdozens of field trips to botanical hotspots in southern Ohio inHighland, Adams, Pike, and Ross County. Contact the Arc ofAppalachia Preserve System at 937-365-0101
April 21Red Barn Convention CenterConcert Event April 21-Jubilee Show at the RedBarn Convention CenterinWinchester dinnerstarts at 5:00 pm showstarts at 7:00 pmContact Robert CantrellJr. at (937)-902-9455 or1-800-823-9197 ext. 121RV & Full Hook up
April 214th Annual Adams County
Historical Society bus tour. Begins at9:00 a.m. at the Seaman Presbyterian
Church, a tour at the John T.Wilson Homestead, a tour of an Amishschool house and then lunch onWheat Ridge. Afterwards a visit toto the home of Judy and Bill Brown, Lafferty Memorial Funeral &Carriage Collection, and the Kirker farm. For more informationcontact Mary Fulton at (937) 587-2043 or Lynne Newman at 937-587-3358.
April 28Bentonville Anti Horse Thief Society Banquet at 7 p.m. inBentonville. Contact Verna Naylor at 937-549-3360.
April 292-4pm. Page One-Room School House Event at the corner ofPage School Road off Vaughn Ridge Road,West Union, Ohio45693. Contact Mary Fulton at (937) 587-2043
May 4Wheat Ridge Amish School Benefit Auction & Supper.Supper starts at 4 p.m. & auction at 5 p.m. Located atRidgeWay Lumber onWheat Ridge Road. For moreinformation contact 937-544-7566.
May 4 - May 6Flora-Quest at Shawnee State Park and Forest & The Edge ofAppalachia Preserve in Adams County. To learn more go towww.flora-quest.com
May 5 - May 6Adams County Trade Days & Equine Extravaganzaat the Adams County fairgrounds inWest Union.Contact Connie McDonald at (937) 217-1522
May 5Explore the Outdoors at Adams Lake. Learn about the wildlife,fish and plants at Adams Lake State Park. Contact BillWickerham at (937) 798-4018
May 5 - May 6FREE FISHINGWEEKEND - Come to Adams Countyand take advantage of the Free fishing weekend throughoutOhio by trying out the local fishing at Adams Lake andOhio Brush Creek.
May 11 - May 13GoodSeed Farm Country GardenMother's Day event. Free rosebush for every motherattending. Music, food andfun round out the daysactivities. 9 to 6 Friday,Saturday and Mother’s Dayon Sunday. 200 Storer Rd.Peebles,OH 45660. For moreinformation contact SteveBoehme at (937) 587-7021www.goodseedfarm.com
May 12Ohio Brush Creek Sweep. Interestedparticipants need to contact BillWickerham at the Adams Co.Soil &Water at (937) 798-4018
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June 7 - June 9West Union Summer Fest. Fun for all ages. Contact Roy Stricklettat (937) 544-2512
June 16Ohio River Sweep. Help clean up the river. Locations- Rome BoatRamp, Brush Creek Boat Ramp, Manchester Island Boat Ramp,Manchester Riverfront Boat Ramp. For information contact SamPerrin at Adams-Brown Recycling at (937) 378-3431
June 20Summer Solstice Sunset Celebration – Sunrise to sunset. Takepart in a guided hike around the serpent mound effigy. Thisinterpretive walk will explore how past cultures used SerpentMound as an ancient time piece. Discussions will make acomparison of this site with other cultures and solstice markersaround the world. Contact 937-587-3953www.serpentmound.org
June 242-4pm. Page One-Room School House Event at the corner ofPage School Road off Vaughn Ridge Road,West Union, Ohio45693. Contact Mary Fulton at (937) 587-2043
June 30 - July 139th Annual Country Run for Fun-Ramblin' Relics Car Showat Adams County Fairgrounds inWest Union, from 9–3:30 p.m.Contact Kenneth McCann at (937) 544-5266.
Brown CountyApril 24Grant Day Celebration, Georgetown, OhioNarrated living history walks, Grant homestead and schooltours, live theater production, Civil War encampments, battlereenactment and living history demonstrations, Morgan’sRaiders, ladies’ tea, Civil War Grant Ball with period music andcostumes. Event is the fourth weekend in April. For informationcall (937) 378-4119.
April 28Location: St. Martin campus 10 a.m. to 5 p.m. Saturday. Thispopular show will feature the creations of local and regionalquilters and quilt collectors, quilt vendors, a craft show, traditionalcraft demonstrations, entertainment, food, and a book sale. Forinformation, call (513) 875-3344 or Internet: www.chatfield.edu
May 3National Day of Prayer, Georgetown. The Continental Congressproclaimed the first National Day of Prayer in 1775. On May 5,1988, President Reagan signed the bill establishing the firstThursday of every May as the annual National Day of Prayer.Local events take place the first Thursday in May with a programin the evening in front of the courthouse in Georgetown.
June 7-9Brown County Charity Horse Show, Brown County Fairgrounds,92 classes. Benefits Hospice of Hope. For information call JennyMoran at (937) 378-6532.
July 6-7National Tractor Pullers Association, Summer Nationals, BrownCounty Fairgrounds, Georgetown. A national event sanctionedby the National Tractor Pullers Association. For information, call(937) 378-6509.
Clinton CountyNow - June 29Power of the Purse —We've carried purses as long as we've hadvaluables to carry. Originally named for the money theycontained, purses were carried by men and women alike. Overtime, the purse fell almost exclusively into the domain of women.Few items in our lives speak so clearly of our public and privatelives. See a special exhibit at the Clinton County History Center,149 E. Locust St.,Wednesdays through Fridays from 1 to 4 p.m.Over the years, nearly 100 purses have been donated to thecenter. For more information call 382-4684. Admission is $5.
Now - December 14Undie Cover — Ladies’ undergarments, which can be a delicatematter, are the focus of an educational and entertaining journeythrough the collection at the Clinton County History Center, 149E. Locust St.,Wilmington.Wednesdays through Fridays from 1 to4 p.m., vintage undergarments spanning a 70-year time framewill be on exhibit at the center. For information call 382-4684.Admission is $5.
April 2 - December 14Patterns and Prints — See an exhibit titled “Patterns and Prints:Quaker Quilts and Textiles”, Monday through Friday from 9 a.m.to 4 p.m. at the Quaker Heritage Center on the campus ofWilmington College. Join in a celebration of the heritage of
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southwest Ohio through the quilts and textile left behind byresidents of Clinton andWarren counties over the past 200 years.For information call 937-382-6661, ext. 719 or [email protected]. Free admission.
April 2 - June 29Windows and Mirrors —This unique and powerful traveling exhibitprovides an opportunity to see ourselves in depictions of the war inAfghanistan through the eyes of more than 40 artists and childrenfrom around the world, including U.S. students. The exhibit can beviewed Monday through Friday, from 9 a.m. to 4 p.m. at the QuakerHeritage Center on the campus ofWilmington College, 1870QuakerWay,Wilmington.The sponsor of the exhibit is theAmerican Friends Service Committee, a Quaker organizationdedicated to peace and nonviolence. Free admission.
April 7 - April 8Horse Show — A SOQHA horse show will be held at RobertsArena, 4095 State Route 730,Wilmington. For information, visitwww.robertsarena.com.
April 14Hadden Sayers — Thispopular classic rock andblues band returns to thehistoric Murphy Theatrein downtownWilmington. EnjoySayers' smooth guitartone along with histouring band.Thetheatre is located at 50W.Main St.,Wilmington.Visitthemurphytheatre.orgfor more details and ticket
information.
April 14Ohio Country Antiques — Queen City Shows
and Roberts Centre present the eighth semi-annual OhioCountry Antiques Show. Discover the region's rural, small-townpast through the furnishings, primitives, decorative arts andeveryday necessities of 19th Century life. Seventy dealers fromseveral states present authentic formal and country antiquesfrom the period. The show takes place Saturday, from 9 a.m. to 4p.m. at the Roberts Centre, 123 Gano Road, north ofWilmington. Admission is $6.
April 20 - April 22,May 18 - May 20Paranormal Academy — Effie’s Place Bed and Breakfast,157 N. South St.,Wilmington, offers guests the opportunity toexperience a personal ghost-hunting weekend. The event willbe held Friday through Sunday, starting at 7:30 a.m. Fridaythrough 1 p.m. Sunday. This weekend is all about participantslearning the ropes of a paranormal investigation from anexperienced group of investigators. Participants must be atleast 21 years of age. For information and prices, all383-2181 to visit www.effies-place.com.
April 25 - June 15PickYour Own — Here's your opportunity to pick your ownasparagus at Brausch Asparagus Farm, 2514 Center Road,Wilmington. See how and where asparagus grows. Forinformation call 937-382-2384.
Fayette CountyApril 2Washington Country Club annual meeting, 7 p.m., in the clubhouse. Election of board members. All members are encouragedto attend.
April 5Fayette County Retired Teachers Association luncheon meeting atnoon at Grace United Methodist Church.
April 7Shrine Spaghetti Supper at Mahan Building from 4-8 p.m. LimaCompany Memorial "Eyes of Freedom" will be at Mahan Buildingfrom noon til 3 p.m.
April 13Flea market at the Fayette County Fairgrounds.
April 15Fayette Area Community Concert Association presentsThe Four Aces at 3 p.m. at the oldWashington Middle School.
April 19Honor Guard monthlymeeting, 9:30 a.m.,VFWPost 3762.
April 20-21Fayette County Homeand Garden Show2012 – Fayette CountyFairgrounds (20th 4to 8 p.m. and 21st 10a.m. to 4 p.m.)
May 12Fayette County Agricultural Societyhosts McGuffey Lane for a dance at the Mahan Building. Doorsopen at 7 p.m. Dance starts at 8:30 p.m.
May 17Honor Guard monthly meeting, 9:30 a.m.,American Legion Post 653.
June 7Fayette County Retired Teachers Association luncheonmeeting at noon at Grace United Methodist Church.
June 13Business After Hours, sponsored by 3 Mom’s Catering andFayette County Agricultural Society – Mahan Building MiniTrade Show. 5 to 7 p.m.
June 21Honor Guard monthly meeting, 9:30 a.m., American Legion Post 25.
Highland County
April 7Trout Derby, 1-4 p.m., Rocky Fork State Park Campground Docks,9800 North Shore Dr., Hillsboro, Ohio, for more information call(937) 393-4284
April 77 p.m. Presentation by Bob Patton on history of Marshall Townshipand demolished school at Highland House Museum. Appetizersand drinks with unveiling of Marshall basketball championshipexhibit and excavated time-capsule.
April 20-22Seventh Annual Southern OhioWildflower Pilgrimage, presentedby the Highlands Nature Sanctuary, few sites rival the beauty ofthe arrival of the first wildflowers of spring, join our local friendsfrom the Highlands Nature Sanctuary for field trips led byexperienced naturalists and botanists, optional mealsprovided, evening presentations, for more informationvisit http://www.arcofappalachia.org or call (937)365-1935.
April 217:30 p.m. Heritage Music Series concert andsocial hour, Highland House Museum ...call for tickets, 393-3392.
May 4Hillsboro Uptown BusinessAssociation, First Friday Car Show,5-7 p.m.
May 4Member Appreciation Potluck atHighland House Museum startingat 6 p.m.Would you like to be amember and join us? ... only $125 forsingle membership! Call museum fordetails at 393-3392.
May 5Wildflower Hike, Pike Lake.
May 7Mother's Day Special Event, Pike Lake.
May 12Mothers Day MiniGolf, Rocky ForkLake.
May 13Mothers Special Day,Pike Lake.
May 19Heritage Music Series concertand social hour, Highland HouseMuseum ... call393-3392 for reservations.
May 24-26AMVETS Post 61 Bluegrass Festival, AMVETS Park, 10539North Shore Dr., Hillsboro, Ohio, Bluegrass music, camping,picking all night, for more information call (937) 393-2900or (937) 763-6666.
May 25-27Memorial Day Events, Rocky Fork.
May 26Memorial Day Remembrance, Pike Lake.
May 1Lavender Field Day at SpringbrookMeadows, 11821 US 50 E., Hillsboro,Ohio.Call (937) 365-1632 or [email protected] more information or visit theirwebsite at http://www.ohiolavender.com.
June 1Highland House Museum, 151 E. Main St.,Hillsboro, opens for the season, the c. 1842
federal style house has extensive collectionsrelating to the cultural, historical, farming, arts,
pioneer and manufacturing history of Highland County,special displays and monthly historical society meetings, for
more information call (937) 393-3392.
June 1Hillsboro Uptown Business Association,First Friday Car Show, 5-7 p.m.
June 9Christmas In June, Paint Creek .
June 16Father's Day Mini Golf Tournament, Paint Creek.
June 16Father's DayWeekend, Rocky Fork.
June 17Father's Day Special Events, Pike Lake.
June 23Appalachian Music Festival, Pike Lake48
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Slow Cooked SupperBy Lori Holcomb
ne of the first kitchen items I received asa new bride was a slow cooker; betterknown to most as a Crockpot. A wise
woman in our family must have known that oneday that little electric pot would be a life-saver.
O
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Before we had children, theCrockpot served one purpose.Roast beef.That was it.I’d salt and pepper a roast and lay
it atop some coarsely choppedcarrots, celery and potatoes, add acup of water and in 8 hours, we’dhave a meal.When it was done, I’dtake the drippings and bring themto a boil on the stove, add a touch ofcorn starch slurry and a dash moresalt and we’d also have a nice,brown gravy. Simple, delicious andmy husband was a happy man.Little did I know that I was really
missing out!A Crockpot can cook anything.
From roasts and chicken to worldlycuisines and yes, even dessert andfreshly baked bread, the humbleCrockpot is this busy mama’s best
ally in the kitchen. If you’re websavvy, you can find blog after blogof Crockpot recipes and ideas.There are even several sites thatshow you how shop for and prep amonth’s worth of meals in one day,freeze them in gallon zipper bagsand then cook them in theCrockpot. Amazing, don’t you think?Although the one month plan isn’t
for me, I do love my Crockpot andits seemingly endless number ofuses that make feeding my family abreeze. Here are a few interestingrecipes I thought you’d enjoy. If youhaven’t used your Crockpot lately,dust it off and give one of these a try.Here’s to a blessed and delicious,
time-saving dinner, from my kitchento yours.Enjoy!
Quick ChickenTaco Filling1 lb chicken breasts, boneless, skinless2 tablespoons olive oil1 pkg taco seasoning1 pkg ranch dressing mix
Place chicken breasts in Crockpot andtoss with oil and seasoning mixes. Cookon low 6-8 hours. Remove chicken, shredand serve with taco shells, tortillas,cheese, salsa, or whichever taco toppingsyou prefer.
Leftover ChickenTortilla Soup2 cups chicken, cooked, shredded1, 15oz. can diced tomatoes1 can green chiles1 pkg taco seasoning1 pkg ranch dressing mix1 cup chopped onion2 cloves garlic,minced3 cans chicken broth2 cups corn kernels
Combine all ingredients in Crockpot andcook on low for 4-6 hours. Serve withtortilla strips, cheese and sour cream.Note:You can make your own tortilla stripsby cutting corn tortillas into strips,spraying with cooking spray and bakingthem on a sheet pan in a 425 degree ovenfor 10-15 minutes.
Authentic MexicanShredded Beeffor tacos, burritos, tamales, etc.2 lbs beef roast, chuck preferred1 pkg Beef and Onion soup mix1 cup beef stock1 tablespoon chili powder½ teaspoon chipotle pepper powder½ teaspoon cumin2-3 tablespoons cilantro, finely chopped
Place roast in Crockpot. Combineremaining ingredients, except cilantro, inbowl until combined and pour mixtureover roast. Cook on low for 6-8 hours, untilvery tender. Remove beef from cookerand shred. Return meat to sauce in cookeradd fresh cilantro and toss to coat. Serveas desired.]
Tropical Kielbasa2 pounds kielbasa sausage, sliced into1/2 inch pieces2 cups ketchup1 1/2 cups brown sugar1 (15 ounce) can pineapple chunks,undrained
Combine all ingredients in Crockpot.Cover and cook on low for 3-5 hours.Serve as an appetizer or over rice withsteamed vegetables.
Deliciously EasyMac N Cheese2 cups elbow macaroni, dry1 cup cheddar cheese, shredded1 cup Monterey jack cheese, shredded1/2 cup grated parmesan cheese¼ cup butter3 eggs, beaten1/2 cup sour cream8oz. cream cheese, softened to roomtemperature1/2 teaspoon salt1/2 teaspoon pepper¼ teaspoon cayenne pepper, optional1 cup half and half1 teaspoon dry mustard1/2 cup mayonnaise
Cook pasta until just al dente. Drain. In asaucepan, melt butter and stir in cheddar,jack, parmesan and cream cheese untilmelted and smooth. Spray Crockpot withcooking spray. Combine eggs andremaining ingredients in Crockpot. Stir innoodles and cheese mixture. Cover andcook on low 2-3 hours, stirringoccasionally.
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No-Fuss FrenchDip Sliders1, 3-4 lb beef chuck roast, fat welltrimmed3 cloves garlic,minced1 pkg onion beef soup mix½ cup soy sauce, low sodium preferred5 cups waterRollsHorseradish mayonnaise
Place roast in Crockpot. Stir remainingingredients and pour over roast. Cook onlow heat for at least 8 hours. Remove roastand shred. Drain any fat from the broth inthe Crockpot. Slice rolls, add horseradishmayonnaise to one side, top with beef.Serve with broth for dipping.
Ham and PotatoesThis can be served as hearty supperserved with a green salad or a pleasingside-dish6 red potatoes, sliced thin1 ½ cup onions. Finely chopped2 cups ham, fully cooked, cubed3 tablespoons butter3 tablespoons flour1 teaspoon dry mustard1 can cream of celery condensed soup1 ½ cups chicken brothSalt and pepper to taste, about ½teaspoon each1 ½ cups Colby cheese, shredded
Layer potatoes, onions and ham inCrockpot. In a saucepan, melt butter. Stirin flour and combine until smooth. Addsoup mix, broth and remaining spices andwhisk to combine. Pour over potato, onionand ham mixture. Cook on low for 6-8hours. 10 minutes before serving, top withcheese. Cover and continue to cook untilcheese is melted. Serve.
Swiss Steak2 cups all-purpose flour1 teaspoon each, salt and pepper1 teaspoon paprika1 teaspoon garlic powder2 pounds beef cube steaks3 green bell pepper, chopped3 red bell pepper, chopped2 cups onions, chopped4, 15 oz. cans crushed tomatoes3 cloves garlic, choppedSalt and pepper to taste
Heat 2-3 tablespoons oil in a skillet.Combine flour, salt, pepper, garlic andpaprika. Dredge steaks in flour mixtureand brown in oil on both sides. Drain ontowel. Combine tomatoes, peppers,chopped garlic and onions with salt andpepper to taste. Layer browned steakswith tomato mixture. Cover and cook 6-8hours on low heat until steaks are tender.Serve over rice.
Sweet and SpicyThai Chicken withPeanut Sauce2 cups Asian-style toasted sesame saladdressing2 tablespoons Thai chili paste1 tablespoon ginger,minced3 cloves garlic,minced2 tablespoons peanut butter1 ½ lbs chicken breasts, bonelessskinless, cut lengthwise into strips3-4 tablespoons peanuts, finelychopped
Combine all ingredients except chickenand chopped nuts until well combined.Add chicken and stir to coat. Placechicken pieces in Crockpot and pourremaining sauce over chicken. Cook 4-5hours on low until chicken is cookedthrough and tender. Serve over rice.
Irish StoutChuck Roast1, 2-3 lb. chuck roast1 bottle Irish stout beer1 can cream of mushroom condensedsoup1 pkg dry onion beef soup mix1 cup onion, chopped2 cloves garlic,minced3 tablespoonsWorcestershire sauce½ teaspoon black pepper1 lb carrots, peeled and coarselychopped1 lb red potatoes, halved4 stalks celery, coarsely chopped
Combine beer, soup, soup mix, onion,garlic,Worcestershire sauce and pepperin a Crockpot. Season roast with salt andpepper and place in sauce. Top withcarrots and potatoes. Cook 4 hours on low,then add celery. Continue cooking for 2-4more hours until beef is tender. Serve.
Lazy Lemon Chicken1 ½ lbs. chicken breast, boneless,skinless3/4 cup lemonade concentrate2 tablespoons brown sugar1 tablespoon cider vinegar2 tablespoons cornstarch2 tablespoons cold water½ teaspoon pepper
Place chicken Crockpot. Combine thelemonade, brown sugar and vinegar; pourover chicken. Cover and cook on low for 3hours or until chicken is cooked through.Remove chicken and keep warm. Forsauce, , combine cornstarch and wateruntil smooth; stir into cooking juices.Cover and cook on high for 30 minutes oruntil thickened. Return chicken to the slowcooker, toss to coat.
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Brown SugarGlazed Chicken4 chicken breasts, boneless skinless4 cloves garlic ,minced¼ cup brown sugar, dark preferred3 teaspoons olive oilSalt and pepper to taste
Lightly spray Crockpot with cooking spray.Combine garlic, brown sugar and oil.Season chicken with salt and pepper thentoss chicken in mixture to coat and placechicken in bottom of Crockpot. Top withremaining mixture. Cook over low heat for4-5 hours. Serve with a green salad orfresh spring asparagus.
Delicious MushroomSteak Topper1 pound fresh mushrooms1/2 cup butter,melted1 pkg ranch dressing mix
Place mushrooms in a crock pot and tosswith melted butter and ranch mix. Cookon low 2-3 hours.
Orange SesameTeriyaki Pork Loin1 can chicken broth1/4 cup teriyaki sauce3 cloves garlic,minced3/4 cup orange marmalade4 green onions, sliced, divided2 tablespoons cornstarch1 ½ lbs pork loin, cut into 1” cubes1 tsp sesame seeds, toasted
Mix broth, teriyaki sauce, garlic,marmalade, half of the green onions andcornstarch in Crockpot. Add pork and stir.Cover and cook on low 4-6 hours untilpork is cooked through. Sprinkle withremaining green onions and sesameseeds. Serve with rice.
Crockpot Lasagna1 pound Italian pork sausage, casingsremoved1 pound lean ground beef1 cup onion, finely chopped1 pkg. frozen spinach, very well drained2 clove(s) garlic ,minced1 16oz. container ricotta cheese1 egg½ cup parmesan cheeseCoarse salt and ground pepper1 jar spaghetti sauce9-12 lasagna noodles1 cup mozzarella cheeseParsley, chopped
Brown meats and onion, breaking up with aspoon, in a skillet until cooked through.Drain. Add garlic and tomato sauce andheat through. In a bowl, combine ricotta,egg and parmesan and spinach.Generously spray Crockpot with cookingspray. Add 1 ½ cups meat mixture tobottom and top with 3-4 noodles, breakingto cover as needed. Add 1/3 cheesemixture by heaping tablespoons on top ofnoodles. Repeat twice.Top with remainingmeat mixture. Cook on low 4-6 hours,sprinkle with cheese and cook 10 minuteslonger, until cheese melts. Top withchopped parsley and serve
Easy CinnamonRoll Bites2 packages regular sized refrigeratedbiscuits (not Grands)1/4 cup melted butter1/2 cup brown sugar1/2 teaspoon cinnamon
Coat Crockpot with cooking spray. Mixsugar and cinnamon together in a smallbowl. Dip each biscuit into the meltedbutter and then into cinnamon and sugarmixture and place in Crockpot. Cook onhigh 2-3 hours, until done, checking after 2hours.You can check rolls in the centerafter 2 hours for doneness.
Minestrone Soup1 pound Italian sausage,without casings1 small onion, chopped1 can beef broth1 can pinto beans, rinsed and drained1 can diced Italian tomatoes1 whole kernel corn, drained1 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon onion powder6 cups fresh spinach leaves, chopped
In a skillet, cook sausage and onion overmedium heat; drain. Transfer to aCrockpot. Add the remaining ingredients;mix well. Cover and cook on low for 4-6hours or until heated through. Beforeserving, stir in spinach and heat untilwilted. Serve with crusty bread.
No FussHomemade Bread1 loaf frozen bread dough, unthawedOlive oil
Lightly coat frozen bread dough with oliveoil and place in a loaf pan that will fit in alarge Crockpot. Cook on low 2-3 hoursuntil thawed and risen. Turn up to highand cook 2-3 hours longer until done.
Cherry Cobbler1 yellow cake mix1 stick butter1-2 cans cherry pie filing,
Place pie filling in bottom of Crockpot.Combine cake mix and butter untilcrumbly and sprinkle over filling. Cook onlow 2-3 hours until topping is set. Servewarm with ice cream.
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RecipeIndexBLT Pasta Salad ________________________54Brown Sugar Glazed Chicken ____________53Orange Sesame Teriyaki Pork Loin _______53Cherry Cobbler _______________________53Chocolate Nut Clusters__________________54Coco-Mint Pie _________________________57Crockpot Lasagna ______________________53CurryVegetable Dip____________________57Delicious Mushroom Steak Topper _______53Easy Cinnamon Roll Bites________________53Ham and Potatoes ______________________52Hawaiian Ham Rolls_____________________54Irish Stout Chuck Roast _________________52Lazy Lemon Chicken ___________________52Lemon Jell-O Cake _____________________57Mason Jar Fruit Salad ___________________54Minestrone Soup _______________________53No-Fuss French Dip Sliders ______________52No Fuss Homemade Bread ______________53Pineapple Upside Down Cake____________54Swiss Steak____________________________52Sweet and Spicy Thai Chickenwith Peanut Sauce _____________________52
Pineapple UpsideDown Cake1 can pineapple slices, drained,juice reserved1 package yellow or pineapplecake mix (with eggs and oil calledfor in mix)½ cup brown sugar½ cup butter, cut into small cubesMaraschino cherries, drained
Spray Crockpot with cooking spray.Sprinkle butter cubes and brownsugar in bottom of Crockpot. Pressdown slightly. Place pineapple on topof sugar mixture in a single layer,placing a cherry in the center ofeach ring and in any gaps aroundrings or edge. Prepare cake mixaccording to package directions,substituting reserved pineapplejuice for water, adding additionalwater if necessary to make thecorrect amount of liquid called for onbox. Carefully pour cake batter overpineapples. Cover and bake on lowfor 2-3 hours until cake is set. Letcool for 10 minutes. Invert on platter.
Chocolate NutClusters1/2 lb almonds1/2 cashews1 lb dry-roasted peanuts4, 1 oz. squares German chocolate,sweetened, chopped1 bag semi-sweet chocolate chips1 pkg white almond bark, chopped
Very lightly spray your Crockpotwith cooking spray. Mix nuts andspread evenly in the bottom of yourCrock-pot. Top with chocolate,chocolate chips and almond bark.Cook for 3 hours on low. Removefrom heat and stir. Scoop into mini-cupcake liners with a cookie scoop.Refrigerate to harden. Enjoy.Variations:You can also stir in raisins,dried cherries or coconut just beforescooping the heated chocolate/nutmixture into the cupcake liners. Or,top with sprinkles, jimmies orchopped nuts for a festive touch.
PicnicFavorites
BLT Pasta Salad1 lb Barilla Cellentani pasta (or otherspiral shaped pasta), cooked al dente1 quart grape tomatoes, halved1 lb bacon, cooked, drained andcrumbled5 cups romaine lettuce, finely slicedinto shreds1 bottle Ken’s Steakhouse Lite Caesaror Northern Italian Romano SaladDressingShaved or grated parmesan cheeseSalt and pepper to taste
Reserve 1 cup salad dressing. Combineremaining dressing, pasta, tomatoes andbacon in a bowl. Cover and chill forseveral hours. Just before serving, tossin lettuce and reserved dressing.Garnish with shaved or gratedparmesan cheese. Salt and pepper totaste.You can also package these insmall mason jars like the fruit saladbelow for your picnic! Enjoy!
Mason JarFruit SaladFresh fruit of your liking –strawberries, blueberries, bananas,blackberries, raspberries,melon, etc.Whipped cream or fruit dip (1, 8ozblock cream cheese and 1, 7ozcontainer marshmallow crèmecombined until smooth)½ pint or pint sized mason jarswith lids
Place a layer of fruit in bottom of eachjar, top with a heaping tablespoon ofcream or dip mixture and repeat threetimes in each jar. Top securely with lidsand refrigerate until serving. If you’dlike, secure a spoon and napkin to eachjar with ribbon or twine for a pretty andfunctional presentation.
Hawaiian Ham Rolls1 package Kings Hawaiian Rolls (12count)¾ lb ham, sliced very thin½ lb Muenster cheese½ cup honey mustard2/3 cup onion, very finely chopped1 clove garlic,minced1 stick butter
Heat butter in skillet until melted. Gentlysauté onion and garlic until justtranslucent. Remove from heat, stir inhoney mustard. Line a 13x9 pan withaluminum foil, leaving enough overhangto cover pan. Split entire package ofrolls without separating them and placebottom of rolls in pan. Top with 2/3 onionmixture, then ham, then cheese, placingroll tops on top. Spread remaining onionmixture on top of rolls. Cover tightly withfoil. Bake at 400 degrees 15-20 minutes.Enjoy!
Today’s students can’t imagine life without Facebook
Let’s face it. Most of usreading and enjoying SALTare baby boomers, well-acquainted with stationery,pens and stamps. Snailmail is still OK with us!However, some of us havebecome lax with snail mailsince we have become sotechnologically “savvy.”I never thought I’d
become nonchalant aboutgoing to my mailbox everyday. The mailpersonprobably thinks I’m out oftown three out of four daysa week, and he’s workingsome muscles trying tostuff junk mail into the boxby the third day.Yes, I have become used
to my daily e-mails eventhough most of them areadvertisements. I havebecome accustomed toincorporating technologywithin my classrooms. Ihave enjoyed—trulyenjoyed—keeping gradeson the computer instead ofin paper grade books.I love being in the
kitchen, multi-tasking whileI cook, answer e-mails andlook up recipes. I have notentered the new world ofthe text, Facebook andTwittering. I CAN text, I justdon’t choose that worldunless I need to reply to mydoctor who is on the cutting
edge of appointmentreminders! Losing time inthe day is one factor in mychoice, even ifPinterest.com is the mostinteresting site sinceMartha Stewart!Students at Wilmington
College are constantly onthe Internet or the newestphones. They aren’t surethey can live withouttechnologicalcorrespondence, but theyalso recognize someproblems it poses.Olivia Taylor thinks,
“Technology is our biggestlove affair, but also ourworst enemy.” She loves to“keep up with friends andfamily,” but she alsorecognizes a problem.“People do probably get
on Facebook way too much,allowing it to consume theirtime … It’s a distractionmore than anything else,”she says.Other students have
suggested that writingessays and homework ingeneral takes twice thetime because theirFacebook account is alwaysopen.Quentin Steverson
praises Facebook.“Facebook came in handywhen I planned mygraduation party,” he notes.
Quentin had no need ofaddresses and phonenumbers. He took care ofhis party with a click of abutton. So much forhandwritten invitations! Hesays that texting andTwitter are so much a partof students’ lives that the“world would go crazy”without theseconveniences.The quick reply to a text
is what helps EmilyNoskowiak the most. Shecan get a reply to a text“within a few minutes.”She has gotten many“directions through a text.”She is careful to say shepulls to the side of theroad to read directions onthe way to a friend’shouse.She has also used
texting before she drives tothe grocery store; sheasks housemates whatthey would like her to buy.Then, while in the store,she gets “responses ofwhat each would want.”This makes it “easier toget exactly what everyonewants without a fuss.”Even though technology
is a student’s biggest “loveaffair,” this whole newworld can be challenging.We shutter when thinkingabout cyber-bullying,
sexting, and legal battles.These crucial mattersmake other challenges,like “loss of service for afew moments,” quitefrivolous.Students, especially,
encounter anotherchallenge in this new worldwhen they recognize theuse of Facebook byemployers. Students whointerview for jobs mustrealize that potentialemployers have access tosome information onFacebook and thereforemust consider shuttingdown Facebook during theinterview process.This whole new world of
communication can be life-saving as well as hideous -strong adjectives, butwatching the news willheighten the paradox oftechnology for you.I prefer to dwell on the
life-saving, wonderfulaspects of technology. So,maybe it’s time to start myFacebook account and lookfor people to help! Thankyou, students.
Beverly Drapalik lives inWilmington with her husband,Jeff. They also live with a dog, acat, a parrot, chickens andbees. She teaches English atWilmington College
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PreservingRecipes
Many years ago, ourancestors stored their recipesin their head, never writingdown anything. They knewthe measurements by heartand had no reason todocument the ingredients.Cookbooks were almostunheard of and measuringtools were non-existent.Unfortunately, many
wonderful family recipes havebeen lost because they werenever put in writing forpreservation.When my mother passed
away a couple years ago, Iinherited her “dark greenmetal” recipe file. On it was asticker with the date of 1949,just five years after I was born.This is now one of my mosttreasured possessions.As I went through the
recipes, I could remember hermaking each of them. Theywere all favorites of mine, withthe exception of her “Tuna andPea Casserole”. It wasinexpensive to make and wasone of my dad’s favorites soshe made it often. No matterhow many times she made it, itnever got any better. I justcouldn’t eat it. “Sorry, Mother.”She, like many other cooks,
had her own shorthand whenwriting out the directions. Iam not sure if that was for herconvenience or so that no onewould ever be able to stealher secrets. This is a goodreason for listing accurateingredients and instructionswhen writing out your recipe.To start a permanent file for
yourself, begin with linedrecipe cards, categoryseparators and a recipe filethat is big enough to hold alarge amount of cards. I preferthe 4x6 size cards (found inthe office supply section)because they give you moreroom to write your instructions.When writing out your
recipe, be consistent withabbreviations. I prefer to usethe word “cup” rather than a“C”, “teaspoon” instead of “t.”,etc. This way there is noquestion of the correct amount
of the ingredients to be used.Remember, these cards will
be handed down over time toyour family members andthey should be able toaccurately read what you havewritten. If you want a specialfile box you can find themon-line under “recipe file”.If you are someone who
likes to cut out recipes frommagazines, then I recommendyou obtain 5x7-sized cards anda separate file to hold them.Cut out the recipe and use aglue stick to attach to the largecard. If a picture is availableglue it to the back of the card.I suggest you use a cross
reference system to keeptrack of these “cut out”recipes. Here is how it works.Place a blank card under
each category in your mainrecipe file. When you add a“cut and paste” recipe toyour large file, list it on thecorresponding blank card inyour main file (you DO NOTneed a separate card for eachrecipe, but rather use aseparate line for each recipe).Now when searching for achicken dish, you will knowwhat you have in both yourmain file as well as inyourlarge file.Have you ever made a new
recipe from one of yourcookbooks and it turned outwonderful, but now that youwant to make it again, youdon’t know where to find it?The answer is another crossreference system. Here is anexample of how that works.In your main recipe file,
create a blank card for eachcategory and writeCOOKBOOKS across the topof each one. Then, if therecipe you want to reference isfor meatloaf, on the blank cardunder meat write “BetterHomes and Gardens -MeatLoaf- Page 232”. When youare looking for a meatloafrecipe, you can locate exactlywhat cookbook and what pageyou can find it under. Again,list each recipe on a separateline until that card is full before
Have you ever thought aboutwhat will happen to yourtreasured favorite recipes whenyou are gone? What happenswhen others in your familywant to make “Mom’s favoritecookies” and they have no ideahow to make them?
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adding another card.There are notebook style
recipe files where you slideyour card between piecesof plastic. The problem withthese is that they don’t allowfor as many recipes as afile. If you use the 3x5 or4x6 sized cards, plasticsleeves can be purchasedto go over each recipe andwill help preserve thewriting which can get wetor dirty when in use.When I went through my
mother’s file, I found several“cut out” recipes that weretorn, tattered and faded.These are best preservedby laminating. You can doseveral recipes with onesheet of laminating plastic.This will prevent them fromfading and tearing further. I
suggest you make a copy ofthe original (for you andother family members) andglue it onto a recipe card.Use this one when cooking,and put the laminated copyaway for safe keeping.Have you ever found a
recipe in a magazine to onlyrealize there was an evenbetter one on the back pageof this one? Not a problem.Almost everyone who has acomputer has a printer thathas copying capabilities.Youcan make a copy of one sideand use the original for thesecond copy. Again use the“cut and paste”method andadd them to your file.Ever thought of creating
a recipe file for yourdaughters, daughter-in-lawsand granddaughters? It is
easy and they will love it.Using your copying
machine again, make copiesof each of your recipes.Then using the “cut andpaste”method,make recipecards for each file. Be sureto make little notes on eachcard to personalize yourthoughts on each recipe.Make sure you use a ball
point pen to write out yourrecipes. I used a markerstyle pen once and whenthe card got wet the wholerecipe smeared. Luckily, Iknew it by heart so Irecreated it from memory.I know how upset I am
when I lose or misplace arecipe so I now treat myrecipe files as importantdocuments.Remember, someday
your grandchildren orgreat-grandchildren will belooking for their favoriterecipe and you will want tomake certain it is rightwhere they can find it.Remember that bypreserving your recipes,you will be creating amemory book of your life inyour kitchen.Here are a couple of great
recipes frommymother’s file.
SHERYL SOLLARSSheryl, a Wilmington native, is anaccomplished cook, homemaker,and writer. She currently resides inWilmington with her three sons andseven grandchildren.
Lemon Jell-O CakeThis cake was a favorite of mymother’s and she made it often. Thetartness of the lemon glaze is such arefreshing change from harsh, sweeticing.
1 small pkg. lemon Jell-o¾ cup boiling water1 pkg. lemon cake mix¾ cup oil4 eggs (add one at a time)
GLAZE:2 cups sifted confectionary sugar½ cup lemon juice (fresh is best)
Dissolve Jell-o in boiling water andcool. In large mixing bowl, combinecooled Jell-o with cake mix, oil andeggs. Beat until smooth. Spray 9x11glass baking dish with non-stick sprayand pour in cake mixture. Bake at 325degrees for 40-45 minutes. While cakeis baking, mix sifted sugar with lemonjuice making sure there are no lumpsin the glaze.** Cool baked cake 5minutes and then carefully punch holes(using a table fork) over the entirecake. Pour lemon glaze slowly over thecake. Spread carefully as you go, beingcareful not to disturb cake. Cool andstore in refrigerator. **If lumpsdevelop in glaze, heat in microwavefor a minute, stirring occasionally.
Coco-Mint Pie1 ½ tablespoons corn starch1/3 cup sugar1/8 teaspoon salt1 cup half-half1 cup evaporated milk (NOTcondensed)1 teaspoon vanilla¼ teaspoon peppermint extract1-2 drops red coloring (optional)2 egg whites1 small bag milk or semi-sweetchocolate chips
Combine corn starch, sugar and saltand slowly blend in milks (a little at atime to avoid lumps). Add extractsand coloring (if desired to create lightpink color). Beat egg whites untilstiff. Fold into milk mixture, makingsure all is mixed well. Pour chocolatechips in bottom of pie shell. Carefullypour mike mixture over chips. Bakeat 450 for 10 minutes, reducing heatimmediately to 350º and bake 25-30minutes longer. (A table knife shouldcome out clean when it is insertedinto filling 2 inches from crust edge.)Cool and then refrigerate.NOTE: Be careful if adding coloring.Keep it light in color as it will darkenwhile baking. It should be pale pink incolor. For alternate flavors, try Almondor Rum Extract (omit coloring).
CurryVegetable DipMymother was an avid bridge player,playing at least twice a week. She hadquite a list of snacks, but this was herfavorite veggie dip recipe. I love it andsometimes add a little half – half anduse it for a wonderful salad dressing.
1 cup Hellman’s mayonnaise1 teaspoon curry powder1 teaspoon mustard (dry is best)1 teaspoon horseradish1 teaspoon garlic powder1 teaspoon onion salt1 teaspoon apple cider vinegar
Combine mayonnaise with all of theseasonings. Slowly add vinegar andmix thoroughly. Store in refrigerator.
NOTE: For salad dressing, add 1teaspoon of half-half 1 teaspoon at atime until consistency of thick saladdressing.
And one more thought ...
When you're happy, I'm happy.When you're sad, I'm sad.When you're lonely, call me!~Author Unknown
Photograph bySteve Roush
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