Essentials 061514

E SSENTIALS

Sunday, June 15, 2014

Your Guide to the Good Life.

BY CARYN ROUSSEAU THE ASSOCIATED PRESS

Swimwear:

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Bold colors, metallics and sporty styles

xpect bold colors, metallic materials and sporty styles on beaches this summer in, surprisingly, more one-piece silhouettes. A quick guide to this season’s swim looks:

pool to picnic or out at night,” Rubin said. Other options: Shirt dresses or oversized men’s button-down shirts, caftans and tunics that hit mid-thigh or at the knee.

THE FASHION

Return of the one-piece: Sales of one-piece swimsuits have gone up. Data from market research group NPD show one-piece sales increasing 15 percent from the April 2012-to-March 2013 period to the April 2013-to-March 2014 period.

One-piece sales netted $819.6 million during 2013-2014 range compared with $783.9 million for two-piece swimsuits, which saw a 9percent loss.

“The one-piece has the ability to be able to contour one’s figure in a better way,” said Marshal Cohen, NPD’s chief retail analyst.

Patterns, prints, colors: Look for bold, solid colors as opposed to pastels or jewel tones.

“Definitely more vibrant,” says Marissa Rubin, People StyleWatch’s senior market editor. Also: Black and white, graphic details and writing or words, global prints and metallics in silvers, bronze, pewter and gold. “It looks really great on bronze skin, the metallics really pop,” Rubin said.

Sporty styles: Fashion designers are looking to athletic brands for inspiration, Rubin said. Specifically: Zippers, mesh inserts or cut outs, neoprene material and rash-guard influences.

One-pieces with bold colors, such as this Barraca Chic swimsuit, are expected to be in style this summer.

AP photo

Versatile cover-ups: Traditional covers-ups are making way for multiuse garments, such as jersey dresses that go from “pool to barbecue or

THE FINANCES

Mix and match: Women are increasingly buying a basic swim bottom that fits well and pairing it with multiple tops in different lengths and patterns. NPD data show sales of $550.5 million for swimwear tops from April 2013-to-March 2014 compared with $368.7 million for bottoms.

“Women aren’t concerned as much anymore about having a complete matchy-matchy outfit,” Cohen said. “It’s perfectly OK to buy a $9 top and put it with a $20 bottom.”

Overall sales: The women’s swimwear market totaled $2.9 billion in sales from April 2013-to-March 2014, according to NPD. That’s up slightly from $2.8 billion during the 2012-2013 period. Cover-ups saw a 7 percent increase in sales from the April 2012-to-March 2013 period to the April 2013-to-March 2014 period.

Bikini Lab Faux-Leather Laser-Cut Bikini Top and Hipster Bikini Bottom, $44, macys.com

Raisins Fringed Bandeau Bikini Top and Ombre String Bikini Bottom, $28, macys.com

Xhilaration Junior’s 2-Piece Swimsuit, $17.99 for top, $14.99 for bottom, target.com

Xhilaration Junior’s Studded Bandeau Swim Top, $19.99; Xhilaration Junior’s Mix and Match Hipster Swim Bottom, $14.99, target.com

OAKLEAF HYDRANGEAS

DAZZLING IN THE WOODLAND GARDEN

Blooms of aloe vera can be showy, given the right conditions.

Contributed photo

All species of aloe can make flowers in light and temperature.

Such variations are needed to form bloom buds.

Your Garden Roger Mercer

DEAR ROGER: I have had an aloe plant in a window for years. Last year, it made a very tall stalk that had bloom buds, but it aborted. This year, it again made a bloom stalk. Is this unusual? I have not seen the flowers. -Plant lover in Cameron DEAR FRED: There are many species of aloe, and all of them make flowers.

Aloe vera, the plant shown in the pictures you mailed to me, has peachyorange to mango-colored flowers.

Most aloes don’t generally bloom indoors because they don’t get normal seasonal variations

Whether they bloom or not, aloes are decorative plants that can survive poor conditions indoors.

Some species will even survive outdoors in our region.

Your species is known as much for its medicinal properties as for its beauty.

It is used as a soothing ointment for burns and other skin irritations.

Studies have shown that it is not suitable for oral use or for treating deep wounds.

Studies also show that topical aloe gel may help heal burns and abrasions by reducing inflammation.

The gel has a cooling and soothing effect, in any case.

Send your questions and suggestions to roger@ mercergarden.com or write to Roger Mercer, Mercers Garden, 6215 Maude St., Fayetteville, NC Please include your telephone number.

2 | ESSENTIALS | Sunday, June 15, 2014

BY NORMAN WINTER MCCLATCHY-TRIBUNE NEWS SERVICE

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here is nothing quite like finding a large stand of native oakleaf hydrangeas along a rocky-river shoreline, or moist ravine in the South. Though you may not have such a picturesque setting, those same monolithicsized panicles of glistening white blossoms can show out in your shady landscape, too.

The oakleaf hydrangea is native from the Gulf Coast as far north as the Tennessee/Kentucky border, but don’t let that throw you. It is recommended for zones 5-9, meaning that even parts of Michigan and Maine can relish its beauty.

The oakleaf hydrangea has the ability to make a dramatic statement in the garden with its huge deeplylobed palmate leaves. This coarse texture allows it to fit nicely with ferns, elephant ears and even bananas for a tropical look.

Yet this large shrub screams woodland border, where it can be combined with ferns, hostas, and colorful French or mophead type hydrangeas. In the South they should be combined with Satsuki azaleas for a terrific spring season extender.

If you aren’t familiar with Satsuki,

Left: The oakleaf and the French hydrangea make an excellent partnership.

Right: The oakleaf hydrangea is a U.S. native that can be grown from the Gulf states to as far north as Maine.

this means 5th month, which is their season of bloom.

At the Coastal Georgia Botanical Garden we have several. Some are combined with a shorter drift of spreading yew for a terrific contrast in texture. In another area they are understory to a tall bald cypress draped in Spanish moss which is a portrait of the Deep South.

To grow yours select a site in partial shade. Keep in mind that these are large shrubs reaching 6 to 8 feet in height with an equal spread. Our oldest ones are approaching 10 feet.

Prepare a bed for your hydrangeas and companion plants by incorporating 3 to 4 inches of organic matter and 2 pounds of a 5-10-5 fertilizer per 100 square feet of planting area, tilling deeply. Dig the planting hole two to three times as wide as the rootball but no deeper.

The wide hole allows for the quickest root-expansion and acclimation into your garden.

The oakleaf hydrangea blooms on old wood so if you want to do some pruning, do so immediately after bloom. There is not typically any regimental pruning needed just a little shaping. Extra cold winters, however,

can cause damage. Let the growth resume in the spring and thus show you the damaged branches to remove.

One other attribute that is often overlooked is the fall burgundy color in the large oak-shaped leaves.

This color will often persist late into winter. The Virginia willow or sweetspire also makes a nice companion with fragrant white blooms and a similar fall color. The variance in flower and leaf texture makes for a wonderful woodland mix.

There are several choice varieties at many garden centers. Snow Queen may be the most famous for its upright habit and large blooms that hold up after rain. The U.S. National Arboretum released Ruby Slippers, which is somewhat shorter and more compact. The flowers start off white, age to pink and finish to a deep rose.

The fall leaf color is superior. Even more compact is the Arboretum’s release Munchkin which tops out at 4 feet with flowers that mature to a medium pink.

Regardless of the selection at your local garden center you’ll be getting one of the finest shrubs available for the woodland landscape.

TAKE YOUR KITCHEN OUTDOORS including a pizza stone, pancake maker and poultry rotisserie attachment.

Some buyers use it to make three meals a day outside, she says. Prices begin between $299 and $399, but many of the attachments are sold separately.

BY MELISSA RAYWORTH THE ASSOCIATED PRESS

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or years, it was enough to park a barbecue grill next to a picnic table on a patio and call it an “outdoor kitchen.” But over the past decade, Americans have taken backyard cooking and dining to a new level, adding elaborate cooking islands, outdoor sinks and refrigerators, even outdoor TVs. Unless you have a really tall fence, this is the one “room” in your house that neighbors will see whether you invite them to or not, notes designer Sarah Fishburne, director of trend and design for the Home Depot. That inspires many homeowners to pay extra attention to their outdoor entertaining area.

Many of us also love the appeal of cooking and entertaining in a space that’s relatively indestructible, says designer Jeff Blunkosky, owner of Pittsburgh Stone and Waterscapes.

“If kids spill cake or Kool-Aid on your patio,” he says, “you just pull out your hose and hose it off.”

Here are some thoughts from Flynn, Blunkosky and Los Angeles-based designer Brian Patrick Flynn, creator of the design blog FlynnsideOut.com, about the elements that make a useful, beautiful outdoor kitchen without huge expense:

FRAME THE SPACE

Outdoor draperies can add privacy, inject color and pattern, and set off your dining area as a distinct space, Flynn says. They also can make a small patio feel larger, he says: If you hang curtains that are 7 or 8 feet tall, “you will emphasize the height of the space rather than emphasizing how small the footprint is.”

Pergolas achieve the same effect, and used together the two elements can create a dining area that feels luxurious, at minimal expense. A pergola also gives you more options for built-in lighting. A chandelier or hanging pendant light over the dining table can make your outdoor space feel like a true dining room, and there are many designed for outdoor use.

Outdoor sconces can be hung on the pergola’s posts.

ACCESSORIES

BUILD AN ISLAND

About a decade ago, Blunkosky says, many homeowners began feeling that “a stand-alone grill just kind of standing there” didn’t look that great in their backyards. Plus, it provided little workspace for prepping food. The answer was to build around it, incorporating the grill into a stone base with a countertop and drawers underneath – pretty and practical.

Costs vary around the country, but these designers say an investment of $3,000 to $5,000 will cover a simple, 6-foot-long cooking island with a basic grill embedded in it and a 2-foot-deep countertop area. The countertop serves as cooking prep space, and usually extends out so that bar stools can be pulled up underneath to create a bar area for guests.

To turn a cooking island into a fullservice kitchen, add a refrigerator, sink and ice maker, plus more storage drawers. That involves running a water line and power line out to the structure, so costs rise.

AP photo HGTV designer Brian Patrick Flynn created a cozy, casual outdoor dining space for the 2014 HGTV.com Spring House with a pergola that adds shade as well as weather-resistant drapery that adds privacy.

BRING THE HEAT

As people spend more on their outdoor kitchens, they want to use them for as much of the year as possible – no matter where they live.

Fireplaces, fire pits and heaters, either freestanding or wall-mounted, are good ways to extend the season for your outdoor kitchen. Outdoor pizza ovens also have become popular.

And grills have come a long way since

the days when we poured lighter fluid on a pile of coals.

Fishburne says the new generation of outdoor cooks wants more than steaks, hamburgers and hot dogs. “They’re thinking about Korean barbecue,” she says, or asking, “How can I make breakfast outside?”

The new “Spirit Grill” from Weber has “seven interchangeable grates,” she says,

Consider which splurges would serve you best: extra electrical outlets? An outdoor icemaker or small refrigerator? Maybe an outdoor TV? As for tables and chairs, Fishburne says there are many options. Some clients, she says, invest in high-end brands with a reputation for lasting a decade or more. Brown Jordan, for instance, offers a 15-year warranty on the frames of their furniture, and Fishburne has “heard stories about people who have had Brown Jordan in their families for generations.”

If you have a relatively small outdoor space, Flynn suggests looking for modular furniture pieces. Some outdoor sofas, he says, can be easily broken down into smaller sections that can be used as table seating.

He also suggests adding a mobile bar cart to serve as a cocktail station or as a spot for serving dishes. It brings a bit of indoor style, and can easily be brought inside during bad weather.

Sunday, June 15, 2014 | ESSENTIALS | 3

Penne with Pesto, Tomatoes and Olives

BY SUSAN SELASKY DETROIT FREE PRESS

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he beauty of pesto is that it’s simple to make: Add all the ingredients in a food processor or blender and hit pulse. Within a minute or so, you have this terrific tasting condiment/sauce with many uses, such as mixing it with pasta. You can simply add the pesto alone or gussy it up like we do in today’s dish with tomatoes and olives. Best of all, this recipe comes together in 30 minutes.

PENNE WITH PESTO, TOMATOES AND OLIVES SERVES: 4 (AS A MAIN DISH) PREPARATION TIME: 15 MINUTES TOTAL TIME: 30 MINUTES

PESTO 2 cups tightly packed basil leaves 2 cloves garlic, peeled, toasted if desired Sea salt to taste ¼ cup toasted walnuts cup grated Parmesan cheese 6 to 7 tablespoons olive oil PASTA 12 ounces penne or other short pasta 1 cup cherry or grape tomatoes cup Kalamata olives, quartered ½ to ¾ cup pearl or cherry-size fresh mozzarella Freshly ground black pepper to taste Basil leaves for garnish

4 | ESSENTIALS | Sunday, June 15, 2014

To make the pesto, process the basil, garlic, salt, walnuts and cheese until the leaves are coarsely chopped. With the machine running, add about 6 tablespoons olive oil (more as needed) until the mixture is smooth but still somewhat paste-like. Taste and adjust seasoning. Set aside.

Meanwhile, cook the pasta according to package directions in salted boiling water. Reserve 1 cup of the

pasta cooking water and drain the rest. Leave the pasta in the pot. Stir in the tomatoes, olives and desired amount of pesto and heat through. If the mixture seems too dry, moisten with a little reserved pasta cooking water or more pesto.

To serve, warm pasta bowls, add pasta, top with the fresh mozzarella pearls and garnish with basil leaves.

Free Press Test Kitchen

ALASKA SALMON PESTO PASTA SALAD PREP TIME: 25 MINUTES SERVINGS: 8 TO 10

8 ounces dry, small shell pasta 2 to 3 teaspoons garlic, finely minced ½ cup prepared basil pesto ½ cup light Italian salad dressing 1 zucchini, cut in ½-inch half-moon slices 1 pint cherry tomatoes, halved 1 small red onion, thinly sliced ¾ cup frozen peas, defrosted 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked Salt and pepper Cook pasta according to package directions; drain well. Let cool slightly then toss with garlic, pesto and dressing. Set aside.

Cook zucchini in covered microwavable container on high 2 minutes or until just tender and bright green.

Toss blanched zucchini, tomatoes, onion and peas into pasta and stir to combine.

Gently fold in drained salmon; season to taste with salt and pepper. Serve immediately or chill before serving.

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