DECEMBER 2018
Exploring Roseville, Rocklin, Lincoln and South Placer County communities
THIS ISSUE 5 TIPS BEFORE TAX TIME WARM DRINKS FOR COLD WEATHER MADE IN SOUTH PLACER THE GIFT OF FAMILY (HISTORY)
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Exploring Roseville, Rocklin, Lincoln and South Placer County communities December 2018 VOLUME 04 ISSUE 12
Exploring Roseville, Rocklin, Lincoln and South Placer County communities
General info 916-774-7908 Publisher Tom Kirk, 530-852-0250, tomk@goldcountrymedia.com Associate publisher Bill Sullivan, 916-351-3750, bills@goldcountrymedia.com Content and design manager Julie Miller, 530-852-0256, juliem@goldcountrymedia.com Senior creative associate Mindy Schiller, 530-852-1505, mindysc@goldcountrymedia.com Advertising Sales Staff Theresa Arnold, 916-308-2400, theresaa@goldcountrymedia.com Renee Compton, 916-774-7920, reneec@goldcountrymedia.com Gayle Scott, 530-308-6342, gayles@goldcountrymedia.com JoAnn Stuck, 916-774-7934, joanns@goldcountrymedia.com
Publication Designed By Gold Country Media Services. Small business? Ask us about our design and printing services. Email betho@goldcountrymedia.com
On the cover: Quarry Park Adventures Photo courtesy
Copyright 2018. All rights reserved. No part of this publication may be reproduced without written permission of the publisher. The publisher shall not be responsible for any liabilities arising from the publication of copy provided by any advertiser for the Roseville View Magazine. Further, it shall not be liable for any act of omission on the part of the advertiser pertaining to their published advertisement in the South Placer Magazine.
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content highlights
cover
10 QUARRY PARK ADVENTURES
Rocklin welcomes thousands to its theme park
Showers • Floors • Countertops Cabinets
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event
14 HOLIDAY POPS
Placer Pops Chorale and Orchestra -by Paige Smith
around town
16 SNUGGLE UP TO WINTER
Local taps serve warm drinks for cold weather -by Paige Smith
holiday
17 MADE AT HOME
South Placer offers a bevy of local produce. Why not gift it? -by South Placer Magazine Staff
advice
20 5 TIPS FOR TAX TIME
Don’t make common mistakes. Get this expert’s advice. -by Paige Smith
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BLINDS SHADES SHUTTERS
Great Shutters Don’t Always Grow on Trees.
profile
22 BUMPER CROP
A local beet farmer talks trade -by Gloria Young
recipe
26 BORSCHT BATTLES
A centuries-old dish gets a makeover -by Paige Smith
recipe
29 WINTER WINNERS
No-fail recipes for days when dinner comes too soon -by Deirdre Roumage
health
32 7 REASONS TO EXERCISE
Sure, it’s good for you. But do you know why?
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34 FAMILY FLAWS
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cover
QUARRY
PARK ADVENTURES Now open
After years of planning, the city of Rocklin opened its doors to an outdoor enthusiast and thrill-seeker’s wonderland. And people are coming — from all over the state. by Brody Fernandez , south placer magazine Anaheim has Disneyland, Orlando has Disneyworld, San Diego has Legoland; Rocklin now has Quarry Park Adventures. The grand opening for one of the areas most talked about theme parks took place on Sept. 15 in Rocklin. Now, visitors are pouring in from all directions to experience a rock climbers paradise. The heart-pounding cliffhanger free fall jump is just one reason the park is seeing a huge influx of visitors; not to mention the ziplines and the other array of activities that help to swell the park with curious guests. The park is open weekends from 1 a.m. to 5 p.m. and will be open during the Christmas school holiday break every day from Dec. 17-Jan. 31, except for Christmas Day. However, guests can expect a whole lot more than just several state of the art attractions. From the new paddle boats at Quarry Parks Quinn Lake to the over 30 challenge elements at the parks Kidz Cove recreation area; there are many reasons to explore Northern California’s latest theme park. President of Quarry Park Adventures David Busch says the sky’s the limit for the areas new gem. “I enjoy observing the look on our guests faces when they continued on PAGE 12
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November 2018
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Brody Fernandez • South Placer Magazine South Placer Magazine
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Photos courtesy of Quarry Park Adventures
continued from PAGE 10 first see the 500-foot long granite quarry with all the adventure elements,” Busch said. “Their jaw drops and they gasp with an ‘oh my gosh’ or ‘can you believe it?’ Our biggest day so far has been 3,000 guests but the normal size crowd is around 500 for the day.” Busch went on to explain that city leaders view the park as an “economic catalyst” for downtown, drawing tourists in from all directions. “These visitors leave their dollars in Rocklin as they use hotels, dining and retail in the area,” Busch said. “So far, this seems to be working as we have had almost 1,000 visitors from the Bay Area so far.” Rocklin’s Mayor Ken Broadway says the park will put Rocklin on the
Quarry Park Adventures WHERE: 5373 Pacific St., Rocklin WHEN: 10 a.m.-5 p.m. Saturday - Sunday INFO: quarrypark.com
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map with other synonymous cities that have the privilege to host these critically acclaimed theme parks. “We are excited to have Quarry Park Adventures open to the public as it represents the next step in enhancing Rocklin’s place as destination city,” Broadway said. “The park is a great experience for those brave enough to climb the walls, traverse the ropes course, or zip into the quarry.” Mayor Broadway advocates that the theme park will provide a great option for parents looking to find a new, fun activity to enjoy with the family on the weekend. “Quarry Park Adventures takes recreation to new heights, getting kids and their parents outdoors and into action,” Broadway said. “My favorite element is the zip line, however, the ropes course is a close second and has proven to be much more challenging than I expected. If you are looking for a fun and challenging experience, come out to Quarry Park Adventures. You won’t be disappointed!”
November 2018
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South Placer Magazine
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AT PLACER POPS CHORALE & ORCHESTRA By paige smith
G
et ready for an evening of Christmas music and performances by the Placer Pops Chorale and Orchestra. Lorin Miller, artistic and musical director of the Placer Pops has a passion for this group of individuals and the performances and work they do throughout the year. “Placer Pops is a nonprofit that is focused on live performance for both chorale and orchestral, with a huge multi-generational component,” Miller said. “We have grandkids
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singing with grandfathers, we have mothers and sons singing, we have sisters singing with their mother, it is super fun.” The group comes in for multiple rehearsals throughout each week to prepare to give a meaningful and remembrance live performance for live performances in December, May and on the 4th of July. During the springtime the group performs classic Broadway hits from musicals such as “Aladdin,” :Les
Misérables” and The Gershwins’ “Porgy and Bess.” They perform the annual, free A Gift of the Heart “Homeland” concert celebrating the 4th of July. Each December they focus on traditional Christmas music as well as jazz numbers. For this holiday season, they have added choreography to many music numbers for the audience to enjoy. “I don’t think there is
November 2018
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Holiday Pops: Placer Pops Chorale performances WHERE: Deitrich Theatre, Rocklin WHEN: 7:30 Dec. 13 and 14
2 p.m. Dec. 15 and 16 INFO: placerpops.com
anything like listening to a live orchestra and live voices sing any time of year. It is over 100 people and they have worked hard to get this program and it is special,” Miller said. Whether you are watching as a family member, friend or just a fan, you are sure to be entertained this holiday season. You can look forward to all ages on stage, a lot of excitement and enthusiasm from the entire group and performers. Miller explains that during rehearsals, he will see a strong camaraderie between the various age groups. He enthuses to watch the stage to see the multi-generational group work together to create a magical and memorable performance. “I am proud of the hard work with this group — we have a strong volunteerism with people and they give their time” Miller said. “I am so appreciative of the volunteers and this group.” Future live performances can be found at placerpops. com.
ABOVE: The entire choir at one of the Harris Center shows. OPPOSITE: A small group in the choir performs “The Prayer.” Photos courtesy of Placer Pops Chorale and Orchestra.
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around town
SNUGGLE UP, &
SIP
SAVOR THIS HOLIDAY SEASON
By paige smith
As the cold weather approaches, beer and cocktails will still taste delicious but a warm beverage is not one to pass up. Next time you go out for drinks to a bar or restaurant, check out the menu or ask about their warm alcoholic beverages. We checked out a few local bars and restaurants to see what they are offering this season. Pop into one of these locations for a libation to warm your insides.
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BAR 101: 101 Main St., Roseville HOT BOURBON CIDER
BOXING DONKEY: 300 Lincoln St, Roseville IRISH COFFEE
This delicious concoction is one you will not want to miss this season. Heat up apple cider until hot. Once hot, pour into a mug and mix in Buffalo Trace Bourbon and Tuaca. After mixing, top the drink with whipped cream and a cinnamon stick if desired.
Pour hot coffee into a glass mug until it is three-quarters full. Add in sugar until it is completely dissolved and blend in Irish whiskey. Top the warm cocktail with whipped cream and watch as it dissolves into the hot adult beverage. Enjoy hot to get the full effect.
BOXING DONKEY: 300 Lincoln St, Roseville HOT TODDY
RUTH’S CHRIS: 1185 Galleria Blvd., Roseville CHOCOLATE LOVER’S DELIGHT COFFEE
Enjoy the classic tea-like cocktail relaxing and enjoying the cold winter weather. Pour ¾ cup of hot water into a mug, add 1.5 ounces of whiskey, 2 teaspoons honey and 2 teaspoons lemon juice. Stir everything together until the honey has dissolved. Want an Instagram worthy photo? Garnish with a lemon round and cinnamon stick. Enjoy hot.
Love chocolate? Love coffee? Whether this drink is for Christmas morning or an after-dinner treat, this is the perfect mix of warm, creamy and decadent. Add one cup of hot coffee in a mug and two ounces of Kahlua. If you wish, garnish with whipped cream or ice cream if you want an extra treat.
November 2018
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holiday
MADE IN SOUTH PLACER Gift baskets that package the best our county has to offer by south placer magazine staff
R
eady to give some of Placer County’s finest to friends and family this holiday season? Explore the bounty of goods made right in our neighborhood. This area is home to a plethora of award-winning, small batch wineries and craft breweries. Why not show off some of the products idiosyncratic to Northern California and put together a gift basket filled with homegrown goodies? These sorts of gifts may take a little more time to compose than click-and-done online shopping, but your handiwork and thoughtfulness will show through, and that will speak volumes to your loved one. Here are a few ideas to get you started.
Beer from a local brewery A bevy of breweries have opened in the last few years on the Placer County ale trail, from Moonraker and Crooked Lane in Auburn to dueling Dogs in Lincoln. Choose one near you and sample a few brews. Bartenders love giving recommendations, so if you’re not a beer lover yourself, feel free to ask for suggestions. Or, just choose you own favorite. Don’t worry about whether you’re hitting all the right notes for your recipient’s palette. The fact that you sampled beers on your own will be more meaningful than anything else. We sampled Moksa Brewing Co. in Rocklin. Established in 2017, the brewery opened its doors in February of 2018. It’s small, independent, and offers 24 brews made in right inside its 3,000 square-foot taproom. For this gift basket, we chose the Expedited IPA, with a 6.8 percent ABV. IPAs are essentially just pale ales with a lot more hop and higher alcoholic content. This one delivered on that. It’s a perfect break on a winter day.
Moksa Brewing Co. HOURS: 12 - 9 p.m. on Sunday, 3 - 9 p.m. Monday
- Wednesday, 3 - 10 p.m. Thursday, 12 - 11 p.m. Friday-Saturday WHERE: 5860 Pacific St, Rocklin INFO: (916) 824-1366 or moksabrewing.com
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South Placer Gift Basket created by South Placer Magazine staff
Wine ine from a nearby vineyard This region might as well be called Small Winery Central. No matter where you are in Placer County, there’s a winery near you. Treat yourself and your best friend — the one who isn’t receiving this gift basket — to a pre-holiday wine tasting. If you know your recipient’s taste palette, you can try to find one that best fits it, but that extra step is certainly not necessary. Your own personal recommendation is what really matters. We sampled the Cante Ao Vinho winery in Rocklin continued on PAGE 18
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continued from PAGE 17 and chose the Sangiovese. This is usually an Italian grape that derives its name from the Latin sanguis Jovis, or “the blood of Jupiter.” (With a name like that, how can you go wrong?) A sangiovese traditionally has fruity flavors of strawberry, tart cherry, plum, and fig; combined with a little spiciness. It will take on an oaky flavor, as it is usually aged in barrels. It has a high acidity level and will usually be aged for four to seven years. See sidebar for a list of some of the other wineries in Placer County.
Chocolates The holidays can leave a buzz kill — and there’s nothing more effective to remedying that than a bar of chocolate. Blabbermouth Chocolates in Lincoln, which combines the decadence of chocolate with the deep flavors of coffee, offers a variety of mouthwatering options. Founded in 2013 in the home of co-founders Gary and
THE PLACER COUNTY WINE TRAIL CIOTTI CELLARS OPEN: noon - 5 p.m. Friday - Sunday WHERE: 3285 Crosby Herold Road,
Lincoln INFO: 916-534-8780 or ciotticellars.com
BEAR RIVER WINERY OPEN: noon - 5 p.m. Saturday and
Sunday WHERE: 2751 Combie Road, Meadow Vista INFO: 530-878-8959 or bearriverwinery. com BONITATA BOUTIQUE WINE OPEN: Wednesday - Sunday; hours vary WHERE: 291 Auburn Folsom Road, Auburn INFO: 530-305-0449 or bonitataboutiquewine.com
CRISTALDI VINEYARDS OPEN: noon - 4 p.m. Saturdays by
online reservation only WHERE: 4060 Ridge Drive, Loomis INFO: 916-759-1291 orcristaldivineyards.com DAVIS DEAN CELLARS OPEN: Friday - Saturday; hours vary WHERE: 3565 Taylor Road, Suite A,
Loomis INFO: 916-644-0495 or davisdeancellars.com
CASQUE WINES OPEN: 11 a.m. - 5 p.m. Thursday - Sun-
Blabbermouth chocolates Darlene Kramer, the store produces five different coffee bar flavors and sells their delicacies at Whole Foods and on food trucks.
day; open until 8 p.m. on Fridays WHERE: 9280 Horseshoe Bar Road, Loomis, INFO: 916-652-2250 orcasquewines. com
Other goodies The possibilities for locally-produced delicacies are endless. You might include locally roasted coffee, caramels or perhaps some produce from a Placergrown farmers’ market. To see a list of the in-season markets near you, visit placergrown.org/farmers-markets. No matter what, though, remember: what is important isn’t so much what’s in the basket, but that you took the time to put it there.
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DONO DAL CIELO OPEN: noon - 5 p.m. Friday - Sunday WHERE: 100 Wise Road, Newcastle INFO: 530-888-0101ordonodalcielo.com FAWNRIDGE WINERY OPEN: 11 a.m. - 5 p.m. Friday - Sunday WHERE: 5560 Fawnridge Road, Auburn INFO: 530-887-9522 or fawnridgewine.
com MT. VERNON
Open: 11 a.m. - 5 p.m. Thursday - Sunday Where: 10850 Mt. Vernon Road, Auburn info: 530-823-1111 or mtvernonwinery. com
RANCHO ROBLE VINEYARDS OPEN: 11 a.m. - 5 p.m. Saturday - Sun-
day and by appointment WHERE: 340 Fleming Road, Lincoln INFO: 916-645-2075 or ranchoroble.com
WISE VILLA WINERY AND BISTRO OPEN: Wednesday - Sunday; hours vary WHERE: 4200 Wise Road, Lincoln INFO: 916-543-0323 or wisevillawinery.
com
ROCKY HILL WINERY OPEN: noon - 5 p.m. Friday - Sunday
and by appointment WHERE: 2970 Delmar Avenue, Loomis INFO: 916- 410-7105 or rockhillwine. com/index.html
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advice
TIPS before TAX TIME HITS Just as the holiday season is ending, the next stress starts to set in: tax time. In anticipation of the impending tax terror, we sat down with Rebecca Neilson at Neilson Bookkeeping in Lincoln to get some tips and tricks to help readers to navigate this time of year. Neilson warns that there are so many changes to 2018 tax law, even seasoned tax DIY-ers can miss them. Don’t be one of them. Read on to learn more. BY PAIGE SMITH
A BRIGHTLY-COLORED BOX From the rush of the holidays to the summer vacations, life can get busy and hectic, meaning your mail might pile up on the kitchen counter. This means, those important documents needed for taxes may be lost. The first tip that Neilson provides is to keep a bright colored box in your home that you
won’t lose throughout the year. “Keep a bright colored box, so that all of the mail, all of the tax papers that come in, you throw into this bright colored box that will scream at you no matter where you are in the room,” Neilson said. “This will help so you don’t lose your papers.”
CHARITABLE DONATIONS Did you donate to a local charity this year? What about donating clothes or other used items to Goodwill, veterans association or another local nonprofit? If you did any kind of charitable donation in 2018, make sure you have the receipt, a check or credit card statement.
In addition, clothing and items donated to thrifts stores, Neilson said, is taxpayers can write off the value. “Let’s say you’ve got this beautiful dress, but you never wore it and it still has the tags — you can write it off for the value because it still has the tags on,” she explains. “If you got it
KIDS AND SMALL BUSINESS If you have kids, make sure you have all documents on them plus what was spent on daycare — depending on your income and daycare amount, there may deductions available. “If you have kids in college, books and tuition or other items may be able to be
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written off too,” Neilson said. Do you own a small business? Neilson suggests meeting with your tax preparer now, if you haven’t already to see what items can be written off or other deductions that can be made.
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IRA CONTRIBUTIONS Neilson explains if you don’t have a retirement plan at work and are eligible to open an IRA or already contribute to an IRA, you have up until April 15, 2019 to put money in and count it on your tax return.
“If one spouse doesn’t work but the other does, that other spouse might be eligible to have an IRA,” she said. “Depending on the age of the spouse it is in the range of $6,000 to $6,500 this year.”
DO IT YOURSELF Do you have a simple tax return this year or do your taxes yourself? You can use the tax software, but Neilson suggests going to a tax professional if you have more than a W-2 and other basic tax return information.
“If you have stocks and bonds or are self-employed, you miss too many deductions,” Neilson said. “When you get into more complicated ones, that is when you miss things.”
NEILSON BOOKKEEPING INFO: neilsonbookkeep-
ing.com CONTACT: info@neilsonbookkeeping.com 530-933-1232
South Placer Magazine
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profile
BEETS
for
SALE
A family-owned farm in Colfax makes beets the center of their crop. Here’s why.
Roast them for a warming fall comfort dish, grate them to add sweetness to a salad or use them to add some extra punch. Beets are not only versatile, they can be fun, too, according to Bryanna Eisenhut, who owns Stone’s Throw Farm in Colfax with her husband Steven. “We have a lot of farmers market customers who are juicing,” Bryanna said. “You’ll get those ingredients for a juice that make the grossest looking concoction. If you throw in a red beet, it turns everything a beautiful fuchsia color. You get to drink a Barbie pink healthy drink.” The Eisenhuts broke ground on their farm in 2015. They began with a small garden plot and have increased production as demand has grown. “We started selling at the Colfax farmers’ market,” Bryanna said. “Last year was our first season doing the Auburn farmers’ market and wholesaling to local
food distributors.” They also had a booth at this summer’s Truckee farmers’ market. One of the their first priorities was getting organic certification, which they completed last year.
BY GLORIA YOUNG
“(We wanted) to quickly and clearly communicate to customers and the community our goals and our style,” she said. Last year, they grew mixed vegetables — baby leaf lettuce, salad mix, head lettuce, carrots, tomatoes, eggplant, radishes, herbs (dill, cilantro, parsley, basil) — and flowers. And, of course, beets. “We have a funny soil here, which can be challenging if you don’t know what you are doing with root vegetables,” Bryanna
TOP: The Stone’s Throw Farm crew, from left, Zach Glenn, Brennan Houlihan, Tim Pauly, Julie Mikos, Steven Eisenhut, Soren Santos, Shanee Barner, Clara Villa Lobos Andino. LEFT: Beets - gold ones and red ones — grown at Stone’s Throw Farm in Colfax. Photos courtesy of Julie Mikos/juliemikos.com.
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RIGHT: Bryanna Eisenhut with farmers market customer Gaea Pope-Daum. BELOW: The farm at the end of the day. Photo courtesy of Stone’s Throw Farm.
said. “Last year we tried six varieties of beets — three red varieties, two golden varieties and a beet called a Chioggia (a red-striped variety).” They learned that the harvesting rate for golden beets is lower than for red beets and that it took four times the work for Chioggia beets than for red beets. “It has been an interesting tinkering with them,” she said. “They are a beautiful, delicious, colorful vegetable. It was fun to have all these varieties that were different and gorgeous. But as a small business, you have to figure out what is working …” So now the focus is primarily on red beets. Colfax’s chilly fall nights and mornings are great for beet growing. “They are a long crop from seed to maturity, so you can harvest them for a long time,” Bryanna said. “You can seed in late summer and then harvest in October-November.” In spring, seed in April for a June harvest.
She describes beets as a medium range difficulty crop. The bulb is underground and protected from temperature fluctuations. But you have to do a lot of weeding. “They are an intense crop in that way,” she said. When it comes to preparation, deciding on golden or red beets is a matter of taste. “I think golden beets are a little sweeter and more tender,” she said. “The red beets are an earthier flavor.” And don’t toss the beet greens. They are delicious, too. “We had trouble with spinach this
year so we began using the beet tops as a substitute,”Bryanna said. “I am starting to prefer them to spinach. They are similar in taste but not as metallic. … Anything you can do with spinach, you can do with beet tops.” Beets are even part of the family’s Thanksgiving dinner. “Roast and cool the beets, then cut them into quarters,”she said. “Marinate them in balsamic vinegar, salt and olive oil. We add toasted walnuts and top the beets with feta or goat cheese. It is a salad continued on PAGE 24
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While beets are a mainstay of the crop, the farms also grows a variety of other produce: radishes, lettuce, eggplant, cabbage, figs, and flowers, to name a few. Photos courtesy of Stone’s Throw Farm.
continued from PAGE 23
Stone’s Throw Farm in Colfax INFO: stonesthrowfarmca.
com FACEBOOK: stonesthrow-
farmca
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of beets, nuts and cheese. It is lovely with that tangy vinegar.” Bryanna was born in Colfax and attended local schools. She moved out of the area for a number of years and returned when the Eisenhuts decided to purchase the farm and raise their family here. Steven Eisenhut is a graduate of the six-month farming program at UC Santa Cruz. Farming at Stone’s Throw is a team effort that includes two farm managers.
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adopt a pet
A friend for Life
For more information on adoptable pets, visit Placer County Animal Services at 11232 B Ave. in Auburn, call 530-886-5500 or visit placer.ca.gov/ animal or facebook.com/PlacerAnimals
Hazel
Muscovy
Mary Lou
Cougar
Starlord
Drax
Arabian 15 years old Female
Green and white duck Age unknown
Brown and cream Snowshoe female
Tabby shorthair female
Tabby 1 year male
Tabby shorthair female
Oliver
Smokey
Reba
Zoey
Pixie
Geoffrey
Tabby 4 months male
Gray shorthair 15 months male
Turtoise shell 15 weeks female
Turtoise shell 8 years female
Brindle/pit bull mix 1 year female
German shepherd 10 years male
Seamus
Dingo
Groot
Larry
Skylar
Apollo
Chihuahua long-hair male
Australian cattle dog mix male
Anatolian shepherd mix male
Australian Kelpie 1 year male
Terrier mix 4 years male
Boxer mix 5 months male
This month’s pet page is sponsored by:
Starla
Meely
American Staffordshire terrier Mix female
Grey shorthair kitten female
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recipes
BORSCHT BATTLES This centuries-old rustic dish has been making a comeback as of late, but whose version is the ‘right’ one? You might want to think twice before asking.
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STORY AND PHOTOS BY MINDY SCHILLER
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B
orscht is one of those dishes that comes with a suitcase full of memories. Mine has me hurrying off to my grandparents’ first-floor walk-up after school, sitting down to a hot meal of klupselach (turkey meatballs) and mashed potatoes, drinking ice-cold borscht with a spoon so I could scoop out the remaining beet at the bottom of the glass. I can still hear the clinking of that spoon as I chase those last stubborn pieces up the wall of the glass toward my mouth. Borscht always came in a jar for me, labeled with the green and orange “Manischewitz” logo on the side. It was cold, flaming magenta, and never left the table. Some Southerners won’t sit down to a meal without a pitcher of iced tea. My grandparents wouldn’t sit down to dinner without a jar of borscht. My grandmother didn’t always buy borscht in a jar; my mother tells me that when she was a little girl, her mother made it herself. It had more beets in it then — even the chopped up stems — and other vegetables, too. She served it with a side of hot mashed potatoes, which sounds as close to the perfect meal as some of us will ever get. But oddly enough, I never tasted my grandmother’s borscht. Borscht is a centuries-old slavic dish — one whose recipe ingredients will tell you more about the recipe owner’s region of origin than a 23andMe DNA kit. It is served throughout Eastern Europe and Russia, and ranges in scope from a clear broth to a thick and hearty meat and vegetable stew. Some serve it hot, others serve it cold. (I thought everyone served it as a cold drink until I was an adult.) Every Eastern European country will tell you that its recipe is the “real” one: During the Space Race, the Soviets sent it up in tubes with their astronauts,
and in 2005 Ukraine featured it on a stamp as a national dish. So what’s the commonality? Sweet-and-sour tanginess and the main ingredient, of course: beets. In the age of the modern foodie, when we no longer make borscht because it’s poorman’s food or because it’s the only crop that will grow in a cold climate, the recipes look a little different. Now we make borscht because because we fell upon a pile of luscious beets at the Thursday farmers’ market and then Googled New York Times Cooking to see what Mark Bittman had to say about it. Or, because we checked in on our Food Network friend Ina Garten, who makes us all feel woefully inadequate for not having a grapefruit spoon or a house in East Hampton, but who makes damn good food. Ina’s recipe calls for Champagne vinegar, by the way, which kind of puts a damper on the whole “rustic peasant” thing. Still, hers is beautiful: light pink and creamy with uniformly sized pieces of beet floating like ballerina tutus above the water. This recipe is a compromise between all that. Mine is a cold soup served with boiled potatoes and hardboiled eggs, perfectly topped with sour cream, radish and cucumber shavings, and dill. The sour cream’s appropriately naughty way of seeping into the magenta soup and marbling it with swirls of pink, is enough to make you recant the time in kindergarten when you gave up pink as your favorite color. When you garnish your soup, don’t mix anything. If you do, you’ll lose the contrast of colors and the textures will soften and mellow. Your borscht will look like Ina’s: Disney-princess beautiful, but too perfect. It’s the non-uniformity of this dish that makes it sing.
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Ingredients SERVES 15
12 cups chicken or vegetable broth 6 medium-sized beets, peeled and diced into ½ inch sized pieces. More doesn’t hurt, either. 2 tablespoons sugar 3 tablespoons brown sugar 4 tablespoons apple cider vinegar 5 tablespoons lemon juice Salt and pepper to taste
Garnishes: 6 Yukon gold potatoes 6 eggs Seedless cucumber, thinly sliced (Persian works perfectly here) Radishes, thinly sliced Sour cream or plain Greek yogurt, but definitely don’t use the low-fat kind Fresh sprigs of dill Salt and pepper
Instructions Bring 12 cups of broth to boil in a large stock pot and peel and dice the beets. (Note: beets stain, so be sure to keep nice towels away from the cutting board.) Toss the beets into the boiling water and bring to a simmer, about 20 minutes. Use a fork to test the tenderness of the beets. They should be cooked through, but not too soft. Now, add the remaining ingredients. This is kind of a game, and depends on your taste preferences. The goal is to achieve a sweet-and-sour double punch at the end (this is what makes it a Slavic dish; that signature pickle-y tanginess), and these measurements accomplished that for me. You can definitely keep it simple by using only one type of sugar and one acid (just use lemon juice, for example, or white vinegar instead of either cider vinegar or lemon juice). Let the soup simmer for another 10 minutes, then turn off the heat and
let it cool. Stick it in the fridge to speed up the process; the soup should be served cold. While your beets are simmering or your soup is cooling, prep the garnishes: boil the potatoes (whole, unpeeled) for about 30 minutes and the eggs for about 20 minutes. Test the potatoes with a fork to make sure they’re cooked through. (Tip: when you remove the eggs from the flame, put the pot with the eggs into the sink and run cold water in it for at least five minutes. This is what makes the eggs easy to peel.) Put everything in the fridge to cool. Now, for the fun (and essential) part. Here’s how to properly garnish the borscht: Ladle the soup into a bowl. Be sure you have a good amount of beet chunks in there. Dice a cold (unpeeled) potato
into the bowl, and slice one egg in as well. Then, put a dollop or two of sour cream on top. Toss in a few slices of cucumber and radish, and sprinkle with freshly chopped dill. Hit it with freshly ground salt and pepper on top for good measure, and you have a masterpiece. Alternatively, if serving a crowd, serve only the borscht itself and place all of the garnishes on the table, so guests can build their own bowls. Note: some recipes list garnishes as an afterthought, as though they’re optional. These are not. You can’t have buffalo wings without buffalo sauce and you can’t have borscht without sour cream. Don’t skimp.
BEETS: THE NEW SUPERFOOD? Did you know that beets contain betaine, which relaxes the mind and helps treat depression? They also contain tryptophan (also found in chocolate), which reduces anxiety. No wonder they’re on the rise! 28
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WINTER RECIPES to warm your
WEEKNIGHT
TABLE
Deidre’s Enchiladas
Deirdre Roumage home chef
When the days are shorter and you suddenly look up to find that it’s dinnertime, it helps to have a few no-fail, go-to recipes. Here are a few we’ve selected from local chef Deirdre Roumage. We’ll be featuring one every issue during this winter season.
Ingredients: MAKES 6 – 8
2 tablespoons unsalted butter 2 tablespoons vegetable oil 2 heaping tablespoons cornstarch 1 ½ cups chicken stock ½ cup half and half 2 ½ cups cheddar cheese (grated) – Reserve 1 cup for topping
1 cup Salsa 6 – 8 flour tortillas 1 whole rotisserie chicken, shredded ½ cup cilantro, roughly chopped ½ cup flat leaf parsley, roughly chopped
Directions: Pre-heat oven to 350°. In medium saucepan over mediumlow heat, combine butter and oil. Once butter is melted, add cornstarch, whisking constantly until mixture is golden brown.
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Slowly stir in chicken stock and half and half, whisking until sauce is creamy. Add 1½ cups of cheese, slowly. Cook until cheese is melted through and sauce looks silky. Add ½ cup of salsa stirring until well incorporated in the sauce. Turn off heat and let stand. In a separate large mixing bowl, combine chicken, cilantro, parsley and ½ cup of salsa. Spoon in about a cup of the cheese sauce and fold all ingredients together. To assemble enchiladas, set aside a 9x13” glass baking dish, sprayed with non-stick cooking spray. Scoop the chicken mixture onto a tortilla making sure not to over-fill. Form into a roll and place enchilada into the glass dish (repeat until dish is filled but not overcrowded). Spoon the remaining cheese sauce over the enchiladas, then top with the remaining grated cheese. Bake for 25 to 30 minutes.
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South Placer Magazine
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11/30/2018 3:00:14 PM
calendar
December 2018
To submit an event to the calendar of events, email calendar@goldcountrymedia.com
Through December 31
Through December 23
merry days and holly nights
Cinderella Carriage Rides
Throughout December, Alpine Meadows will be hosting a series of holiday themed events, from orchestra performances to farm-to-table dinners, ice gardens, sleigh rides, and more. When: see website for details Where: Olympic Village Lodge, 1901 Chamonix Place, Olympic Valley Info: squawalpine.com/holidays
When: 6 - 8 p.m. Saturdays; 5 - 8 p.m. Sundays Where: 1013 Galleria Blvd, Roseville Info: fountainsatroseville.com/play
Through Dec 21
December 1 - 15
Noel Nights at Village at Northstar
Roseville Theatre Arts Academy Presents: Elf The Musical Jr
Every Friday, the Village transforms into a winter wonderland featuring horse-drawn sleigh rides, outdoor ice skating, pictures with Santa and s’mores and hot cocoa. When: 5 - 8 p.m. Where: The Village, 4001 Northstar Drive, Truckee Info: northstarcalifornia.com
A young orphan mistakenly crawls into Santa’s bag of gifts and is transported to the North Pole. When he tries to find his father, he teaches all the true meaning of Christmas. When: showtimes vary; see website Where: 241 Vernon Street, Roseville Info: rosevilletheatreartsacademy.com
December 8, 15
December 8
OLD TOWN AUBURN CLASSIC CHRISTMAS
Winterfest 2018
Step back in time for an 1800s festive evening of entertainment and family-fun that includes photos with Santa, carolers, a winter bonfire, and more.
The Colfax celebration will feature street vendors, a tree lighting, holiday shopping, pictures with Santa, chestnut roasting, and fireworks, and more.
When: 5 - 9 p.m. Where: Old Town Auburn Info: oldtownauburnca.com/events/ classic-christmas
When: noon - 8 p.m. Where: Downtown Colfax, 99 Railroad Street, Colfax Info: colfaxchamber.com/events/winterfest-2/
December 8
December 9
Santa In The Park The Roseville Coalition Of Neighborhood Associations brings you an appearance from Santa, live entertainment, cookie and crafts. When: 1 - 4:30 p.m. Where: Roseville Sports Center, 1545 Pleasant Grove Boulevard, Roseville Cost: prices vary; see website Info: rcona.org
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The Fountains’ horse-drawn Cinderella Carriage takes you on a magical ride around our festive center, with Victorian carolers strolling about.
Family Christmas Festival Experience Christmas stories, crafts and games for kids. More than 85 different artisans and vendors will be selling their wares, live music will be playing, and the characters from “Frozen” will abound. When: 11 a.m - 4 p.m. Where: 853 Lincoln Way, Auburn Info: familychristmasfestival.com
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December 7 – 9
December 14
Jessup Music Presents: Celebrate Christmas
APPAC Presents: The Princess Bride
Don’t this year’s spectacular Christmas Concert Series. When: showtimes vary; see website Where: 2121 University Ave., Rocklin Info: jessupmusic.com/christmas
A farmhand named Westley must rescue his true love Princess Buttercup from the evil Prince Humperdinck. A true classic. When: 7 - 9 p.m. Where: Auburn Placer Performing Arts Center at the State Theatre, 985 Lincoln Way, Auburn Info: livefromauburn.com
December 8
December 18
Loomis Basin Holiday Home Tour
Truckee Community Theatre Presents:
Shop the free Holiday Boutique at H. Clarke Powers Elementary School and enjoy performances by the Loomis Student’s Choir and student art show.
Two acts: the first, a classic; the second, a twist.
When: 9 a.m. - 4 p.m. Where: 3296 Humphrey Road, Loomis Info: eventbrite.com/e/loomis-basin-holiday-home-tour-2018-tickets-49056241539
It’s a Wonderful Life & Christmas Chaos When: 7 p.m. Where: Olympic Village Lodge, 1901 Chamonix Place, Olympic Valley Info: squawalpine.com/events-things-do/ truckee-community-theatre-presents-its-wonderful-life-christmas-chaos
December 13-16
December 24
Holiday POPS
Christmas Eve Torchlight Parade
Start the holiday season with a pageant of sights and sounds. Listen to the voices of the Placer Pops Chorale accompanied by instruments and special guests.
Celebrate the holidays and Tahoe’s rich history at Granlibakken’s annual Torchlight Parade.
When: Showtimes vary; see website Where: Dietrich Theatre, 5000 Rocklin Road, Rocklin Info: placerpops.com
When: 5 - 8 p.m. Where: 725 Granlibakken Road, Tahoe City Info: granlibakken.com/event/christmas-eve-torchlight-parade
December 14
January 20
THE TWISTED NUTCRACKER AND THE TALE OF THE RAT KING
PERFECT WEDDING GUIDE BRIDAL SHOW
Truckee Dance Factory comes to Squaw Valley with a twist on the Nutcracker. When: 6 - 9 p.m. Where: Merry Wonderland (Olympic Village Lodge), 1901 Chamonix Place, Olympic Valley Info: squawalpine.com/events-things-do/ twisted-nutcracker-and-tale-rat-king
Including 160 wedding vendors, DIY Pavilions, fashion show, tastings, and $20,000 in prizes. When: 11 a.m. – 4 p.m. Where: Sacramento Convention Center, 1400 J St., Sacramento Info: SacBridalShow.com (pre-registration required)
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health
BY DEBRA SKELTON
Debra Skelton fitness consultant
The holidays are upon us, and who are we kidding? It’s no fun counting the calories of every piece of pie we eat. Some of us, no doubt, are already anticipating the post-holiday diets we’ll start in January. But a much healthier frame of mind has nothing to do with calorie counting, but instead, with developing a routine exercise regiment that can carry us through any kind of dessert season. And most of the benefits have nothing do to with losing weight. So, for those of you on the fence about starting an exercise program, here are seven really good reasons to get started today.
Reason #2: Alleviate Pain
Reason #3: Increase Lean Tissue
Regular exercise is a great way to alleviate chronic muscle and joint pain. Persistent back pain can be lessened by strengthening your core, and you’ll protect yourself against injury. It amazes people when the chronic pain that they’ve lived with for years begins to fade after starting a regular exercise program.
More muscle is good for many reasons. You see, muscle burns five times more calories each day than fatty tissue. When you exercise, your body composition will change to contain more lean tissue, thus resulting in extra calories burned while you sleep. What could be better than that?
Reason #1: Melt Fat Away The most coveted side effect of exercise is, of course, fat burn. The combination of a challenging exercise routine and a balanced meal plan is the best-known way to lose fat. Here’s what losing fat feels like: • Your pants become loose • People around you begin to say that you look great • A glance at yourself in the mirror makes you smile • Your energy levels soar • You feel amazing
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Reason #4: Stay Young Tim D. Spector, a professor of genetic epidemiology at King's College in London, led a study on the effects of exercise on aging. The results were astounding. They found that exercise appears to slow the shriveling of the protective tips on bundles of genes inside cells (called telomeres), which means a slowing of the aging process. Here’s the study in a nutshell: Telomeres cap the ends of chromosomes and every time a cell divides, the telomeres get shorter. Once a telomere gets too short, that cell can no longer divide. Aging occurs as more and more cells reach the end of their telomeres and die. This results in weakened muscles, skin wrinkles, loss of eyesight and hearing, organ failure and slowed metal functioning. The study analyzed the telomeres from the white
bloods cells of twins over a 10-year period. Telomere length was used as a marker for the rate of biological aging. It was found that the length of telomeres was directly related to that twin’s activity level. "There was a gradient," Spector said. "As the amount of exercise increased, the telomere length increased." People who did 100 minutes of weekly exercise had telomeres that looked like those from someone about 5-6 years younger than those who did 16 minutes of exercise each week. People who did 3 hours of vigorous exercise each week had telomeres that looked like those from someone about 9 years younger.
Reason #5: Prevent or Control Type 2 Diabetes Regular exercise helps to stabilize blood sugar levels. This is something that people with type 2 diabetes, or at
risk for type 2 diabetes, gain substantial benefits from. Exercise improves the body’s use of insulin, and the related weight loss improves insulin sensitivity. Of course patients with type 2 diabetes need to follow guidelines from their doctor before starting an exercise program.
Reason #6: Lower Blood Pressure and Cholesterol Exercise has shown to lower blood pressure and cholesterol levels for these two reasons: 1. Weak heart muscles pump little blood with lots of effort. By exercising, you strengthen your heart muscles and train them to pump more blood with less effort. The stronger your heart is, the less pressure will be exerted on your arteries. 2. Exercise increases HDL levels in some people—this
means a decrease in your risk for heart disease. Other heart disease risk factors such as weight, diabetes and high blood pressure all show improvement with regular exercise.
Reason #7: Feel Great The first thing that clients tell me after starting an exercise program is how much better they feel. Most didn’t even realize how bad they felt. It is easy to get used to feeling sluggish, achy and unmotivated. Exercise boosts your energy levels and makes you feel amazing. So what are you waiting for? Lace up your shoes and get moving!
Debra Skelton is a certified fitness consultant, a licensed nurse and owner of Motivative Health & Fitness. She can be reached at MHF4life@gmail.com.
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health
THE GIFTof knowing
YOUR FAMILY’S HEALTH HISTORY
W Chris Palkowski, MD
Physician-in-chief Kaiser Permanente Roseville Medical Center
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e live in a mobile and digital society. Our communications with family and friends are often in the form of a text message, an email or a video chat. The holidays may be the few times of the year when you are in the same room with your parents, a sibling, or a grandparent. So, this could be the perfect time to have some important conversations. I want to encourage you to take time to gather information that will help you develop a family health history, also known as a medical family tree. It’s essentially a list of your blood relatives that details their medical conditions. It has the age that they started experiencing those health issues as well as their outcomes. Cancer, heart disease, diabetes and high blood pressure are just a few of the conditions that tend to run in families. Now, just because your parent or grandparent had a particular condition does not mean you will develop it, too. But it may mean that you are at an increased risk. Knowing this can help you take a proactive approach to help you lower that risk and your doctor can help. For example, if your father had a heart attack at 50, watching what you eat and making sure to stay active could help reduce your own chances of a heart attack. If a certain type of cancer runs in your family, your doctor may suggest a certain age when you may want to start screening tests such as a colonoscopy or mammogram. This is not only great information for you, but also for your children or grandchildren. As you gather for the holidays, get as many details
as possible about each of your blood relatives. Be specific: include dates of diagnoses and what treatments they had. It’s also good to make notes about their lifestyle such as exercise, diet, smoking or alcohol use. All this information can come together to create a possible pattern – think of it as the pieces of a health puzzle that can be important for your health as well. You can do this with a pen and paper. You can also complete a family health history online through the U.S. Surgeon General’s website and print it out. Once you have this information, make sure to share it with your doctor. You can work together to determine what your own risk is and what preventive measures you can take in the years to come. You may also want to share this information with your older children so that they can take the appropriate steps to help control their health. These important conversations could be the real gift during this special time of the year.
November 2018
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