Page 1

INSIDE

WINTER 2018

Blazing a trail There’s Something about Mary

A look at the woman behind the iconic diner, Stacy’s

Following Her Heart

Karley Kramer doing her part to help others

Answering the Call

A passion to be there when disaster strikes


WINTER 2018 | 1


EDITOR AND PUBLISHER ASHLEY WALKER MAGAZINE DIRECTOR LACI RUSCO

6

the FEATURES 6

ART DIRECTOR KELSEY BARKER CONTRIBUTING WRITERS REGINA MURPHY MARY ANN REDEKER JESSIE WAGONER

THERE’S SOMETHING ABOUT MARY

A look at the woman behind the iconic diner, Stacy’s

PHOTOGRAPHY JASON DAILEY DAVE LEIKER

14 FOLLOWING HER HEART TO DO HER PART

Young Karley Kramer has felt the need to help others from a young age

14

DESIGN & LAYOUT JANELLA WILLAMS

22 BLAZING A TRAIL

ADVERTISING STAFF SHANNON FRITZ TAYLER LYONS MEREDITH STORM

28 DESTINATIONS Clover Cliff Ranch

ADVERTISEMENT DESIGN JACOB KEEHN

Yeriela Bell is blazing a trail as the Junction City Fire Department’s only woman on the force

Refresh and relax

COPY EDITOR ZACH HACKER

30 ANSWERING THE CALL

Emily Fawcett’s love of animals has turned into a career and a passion to be there when disaster strikes

22

36 IN SALLIE'S KITCHEN

Start the New Year off right with quick, easy and healthy recipes in a jar

30 2 | JUNCTION CITY LIVING

EDITION

For more information, please contact: 222 W. 6th Street Junction City, KS 66441 785-762-5000


WINTER 2018 | 3


FROM the EDITOR Welcome to Junction City Sallie! You have no idea how excited we are to introduce this very special publication to our Junction City readers! Since the publication of Junction City Living last year, we knew this publication had to come next … a magazine dedicated to the interesting and inspiring women in the Junction City area. It has given the Sallie team great joy to work on this publication and meet the women featured in the premier edition of JC Sallie. We hope after reading their stories you’ll agree that these women (and young ladies) are making Junction City such a great place to live and call home. Inside you’ll meet: • A firefighter who’s blazing a trail in Junction City. • The owner of a classic downtown diner, serving good eats to loyal customers for decades. • A woman whose mission of mercy takes her all over the country serving those who need it most. • A young lady who has learned at an early age that it is always better to give than receive. Of course, JC Sallie wouldn’t be possible without the support of local advertisers. As you flip through the pages of this publication, notice the businesses and services that are featured and take time to thank them. They are proud of the Junction City community and are investing in its future. Patronize them with your spending dollars this year and show them your support. Along with the women featured in Sallie, it’s these businesses that make this city strong! Now…..sit back, relax and enjoy the first edition of Junction City Sallie!

Ashley Walker Editor and Publisher

4 | JUNCTION CITY LIVING

EDITION


6 | JUNCTION CITY LIVING

EDITION


Written by Mary Ann Redeker

Photography by Jason Dailey

he greets customers with a smile as they come in, checks on them as they dine and takes a moment to make small talk as they leave.

WINTER 2018 | 7


“ My employees are such hard workers and are very dedicated. We wouldn’t be the restaurant we are without our employees.”

8 | JUNCTION CITY LIVING

EDITION


Mary Sanders is the woman behind the success of Stacy’s Restaurant, an institution that has become a staple in Geary County. Stacy’s has been in business 48 years, serving homestyle country classics to the Junction City area and operating out of an original 1940s-era Valentine diner. “My husband, Stacy Bevan, and I bought the restaurant in 1969,” Sanders said. “That’s how the name Stacy’s originated. When we first married in 1962, he had a Sinclair gas station right next door. When this building became available, we bought it.” Stacy’s serves favorites like biscuits and gravy, pancakes, cinnamon rolls, fried chicken and chicken fried steak. The family recipes have been bringing in regulars, but Sanders credits her staff as the reason they return.

WINTER 2018 | 9


“I really enjoy the great food, smiling faces and genuine hospitality.”

10 | JUNCTION CITY LIVING

EDITION


“I really enjoy the great food, smiling faces and genuine hospitality,” said Mike Parks, an almost daily customer at Stacy’s Restaurant who considers Mary’s ham and beans to be unbeatable. The hospitality Stacy’s offers its customers comes down to the staff, Mary said. “My employees are such hard workers and are very dedicated,” she said. “We wouldn’t be the restaurant we are without our employees. They’ve all been here anywhere from 6 - 27 years. That’s certainly the secret to having a good customer base — that consistency in what we do every day.” Tina Saunders has worked at Stacy’s for 27 years, and her son has even followed her lead. “Mary is like a mother to me, and I can’t say enough about her,” Saunders said. “She knows what she is doing, is very hands-on and is the reason why this restaurant is so successful. I’m lucky to have her in my life. My son, J.R., has worked here ever since he was in a car seat. I used to bring him in and put him over by the register, and Mary would keep an eye on him while I worked. He’s in college now and we both love Mary and wouldn’t be where we are today without her.” Michelle Obermeyer, who has worked in the restaurant business several years, said working at Stacy’s for the past 10 has been her best gig yet. “I don’t think I could ever say anything bad about Mary — even when she is in her ‘boss mode’ — she’s great,” Obermeyer said. “Mary is probably the greatest person I’ve ever worked for and is always there for her employees. We have to be the busiest place; even a slow day for us is a really busy day for other people. Our success is due to Mary and Mary alone.” Sanders learned the art of cooking at an early age and perfected it over the years. “My mother died when I was a teenager,” she said. “I learned how to cut the head off a chicken and fry it for lunch. I learned early on how to cook, bake, can — everything.” Customer Karley Kramer, 11, loves visiting Stacy’s with her father and grandfather.

WINTER 2018 | 11


“I love Stacy’s because I have found new friends there,” she said. “I love that Mary is at the cash register when we get ready to leave. She always offers me a sucker and takes time to say ‘Hello.’” Sanders said the staff she had early on in her run has been instrumental in the success and longevity of the restaurant. “When I first bought this, there were some good, old-fashioned cooks from the 40s and 50s era,” she said. “They taught me everything. Today, it’s hard to find people who can just jump in and cook good eggs and bacon and plain old food.” Sanders tried to sell the restaurant a few times via private contract, but always found her way back home, citing a sense of responsibility to the community. Customer Kelly Kramer said when Sanders sold the restaurant, it fell on hard times. 12 | JUNCTION CITY LIVING

EDITION

“Mary noticed that, bought it back and made it into a farmer’s heaven,” she said. “When the restaurant was closed, the customers missed the coffee, the atmosphere and Mary. It’s become a Geary County hot spot for people. Mary has dedicated her life to making this little cafe a place where people can come and enjoy great food and have wonderful conversations.” Reflecting back over the years, Sanders never dreamed her life would be at Stacy’s, but feels her life’s path is right where it should be. “Stacy’s is a tribute to the days of the past, as well as a promise for a good time and delicious, homestyle cooking,” she said. “There aren’t very many restaurants like ours around anymore. We’ve worked hard to make Stacy’s a place where customers can meet their friends and neighbors. I’m proud I was able to serve generations of people. “We are so appreciative of our customers. Some have been coming every day for 20 years or longer. It really makes me feel good — and humbled — to have the community’s support. It’s a good feeling to go home at the end of the day and know people were happy with their food and service experience at Stacy’s.”


“Stacy’s is a tribute to the days of the past, as well as a promise for a good time and delicious, homestyle cooking.”

WINTER 2018 | 13


14 | JUNCTION CITY LIVING

EDITION


Written by Mary Ann Redeker Photography by Jason Dailey

WINTER 2018 | 15


er philanthropy was inspired by a mother’s example, a grandma’s idea and a single jar of peanut butter. At just 11 years old, Karley Kramer is a sixth-grader at Junction City Middle School. Despite her young age, she has been giving her time and her heart to help those in need. “I love volunteering for people, animals and different things around the community,” she said. “I started volunteering when I was 5 years old and love doing it because it makes me feel good inside.” Karley remembers a conversation she had with her grandmother about a jar of peanut butter and how that one item could benefit someone who was hungry. “Our talk made me feel sad,” she said. “If I didn’t have enough food to make it to my next meal, it would make me feel bad. If a kid had that food, they would have fuel and would be excited for their day. I knew I had to do something to help.” 16 | JUNCTION CITY LIVING

EDITION


I love volunteering for people, animals and different things around the community.

WINTER 2018 | 17


18 | JUNCTION CITY LIVING

EDITION


I like getting birthday presents, but some of the things I asked for and some of the things I received went to waste sometimes. I would rather get something that would help someone else. Karley’s mother, Kelly Kramer, remembers the conversation and how it affected her daughter. “Karley’s school had some kids who didn’t bring a snack to school,” she said. “That was bothersome to her. I think that’s where my mom went with the whole peanut butter story. The whole concept of — if a person would provide a snack once a week, that child would not go hungry.” Karley then decided to ask for donations rather than gifts for herself at her birthday parties. She asked for nonperishable food items, dog treats and toys — treasures she could donate to others in need. “I like getting birthday presents, but some of the things I asked for and some of the things I received went to waste sometimes,” she said. “I would rather get something that would help someone else.” Karley began volunteering her time at the local food pantry beginning in 2012, followed by the animal shelter, Locks of Love and making baskets for Hospice. In 2014, she volunteered for Wheels of Hope, where she still continues to assist with monthly food distribution. “At Wheels of Hope, they all call me the ‘Dough Girl’ because I am always the one who takes the bread to distribute to others,” she said. “It fills our car, so that’s how I got my nickname.” Marty Rombold, coordinator at Wheels of Hope, said Karley was one of the organization’s earliest volunteers. “We are a mobile food pantry in Junction City, which targets families in the school system that are highly foodinsecure,” she said. “Karley helps sort food and places it in boxes to be distributed. She comes out rain or shine, in extremely cold winter weather or during the summer when it’s extremely hot. Her section is the bread; she gives bread to the families in need. WINTER 2018 | 19


Rombold said Karley was instrumental in streamlining the process of the drive-thru distribution. Those who come through look forward to seeing her. “Karley has been our youngest, best advocate and hardest worker,” Rombold said. “She already epitomizes what a volunteer is. She is the sweetest, happiest little girl to be around. She is one of those kids who is a model for the world — one that you hope every kid would grow up to be like. Kudos to her family for showing her how to do this.” Karley has also volunteered for the Ronald McDonald House and Meals on Wheels and is still seeking other opportunities. “Meals on Wheels is probably one of my favorites,” she said. “I help the elderly with getting them meals that their family or they can’t provide for themselves. I also find out when their birthdays are so I can decorate the lid of their boxes, take them ice cream or even flowers. Some aren’t able to make it to their mailboxes, so I’ll get their mail and take it to their door.” Kelly Kramer said she is proud of her daughter’s desire and efforts to serve others. “All of my family has guided Karley to volunteer, but there is a want there,” she said. “It’s not forced on her. If Karley could recruit one person and that person, another — every one person could make a difference. That’s the message; one person at a time. I really did get lucky with her. I have the best daughter a mother could ask for.” Karley said she is following the example both her grandmother and mother have set, as she finds joy in helping those in need. “It makes me feel good because I’ve learned the importance of helping others from my grandma and my mom,” she said. “They are my role models. My mom loves to help people, and I love to help people. When we team up, we get so much done in the community. It makes my heart feel good.” 20 | JUNCTION CITY LIVING

EDITION


WINTER 2018 | 21


Blazing a trail Written by Jessie

Wagoner

Photography by Dave Leiker

Yeriela Bell is setting an example for other woman as she serves as Junction City’s only female firefighter.

22 | JUNCTION CITY LIVING

EDITION


WINTER 2018 | 23


There have been female firefighters before, but Bell is the only woman currently suiting up each day to battle fires. A typical day for Bell looks different from other women in Junction City; instead of putting on a business suit, she steps into more than 20 pounds of gear. She skips the business lunches for time in the firehouse, and the alarm she answers can never be silenced. Bell’s career began in Alaska, first as an emergency medical technician and then as a

24 | JUNCTION CITY LIVING

EDITION

firefighter. She recently relocated to Junction City and has been at the Junction City Fire Department for several months. “I always knew I wanted to work in the medical field, but I wasn’t certain which route,” Bell said. “I took the EMT course and then attended the fire academy right afterward. Ever since then, I have loved everything about firefighting.” Junction City Fire Chief Terry Johnson said Bell’s experience as a firefighter in Alaska is a huge asset.


WINTER 2018 | 25


“Firefighter Bell brings the uniqueness that she has been a firefighter in Alaska before coming here,” Johnson said. “She doesn’t come in as someone we would hire off the street. She came in with some experience and background and that has allowed her to adapt to the Junction City Fire Department very quickly and she is doing very well. She brings a different perspective from her days in Alaska. She has experience in extreme elements and situations. When you are out in the middle of nowhere in remote Alaska, you have to be able to make do with what you have on hand. She comes with a high maturity level.” Bell comes from a family devoted to service; she has two aunts who work as neonatal nurses and an uncle who is a police officer. Her dad serves in the military and is currently stationed at Fort Riley. Though Bell’s family is dedicated to service, she has been known to say, “I’m off the charts of what your typical Hispanic woman is supposed to be.” “Most people think that Hispanic or Latino women are the caretaker of the house — you stay home, raise the kids, take care of your home,” she said. “Firefighting is definitely outside of the stereotype of what Hispanic women are perceived to do.” Bell doesn’t mind shattering stereotypes and doesn’t spend much time focusing on being the only woman at the firehouse. Each shift keeps her so busy that her mind is occupied with the importance of the calls coming in and duties she needs to complete. Each shift is different and each call is a new adventure. She may respond to a house fire or a car accident. There could be a gas leak or a near drowning. Whenever the alarm sounds, Bell 26 | JUNCTION CITY LIVING

EDITION

and her fellow firefighters spring into action. As the fire truck leaves the station, Bell always whispers a prayer. “I’m a Christian and my faith is important to me,” she said. “Before we leave the station, I always say a prayer. I pray for our safety and the safety of those we are going to help.” Her faith helps her during her shifts, but is also a support when her shift ends. In Bell’s line of work, not every story has a happy ending — some calls end with lives or property lost despite the best efforts of the emergency responders. Those calls can stay with her long after her shift ends, which makes outside support, like her church family, so important. “When I go home, I have my church and my family for support,” she said. “My uncle is a police officer and he understands. I pray and read the Bible and find strength from that.” Bell also finds joy on the dance floor. She loves to dance and said it is one of her favorite ways to relax and let the stress of work go. Finding ways, like dance and church, to take care of herself is key to balancing the stress of the job. Fighting fires isn’t the way every woman would choose to spend her day, but for Bell, it is the perfect fit. Shattering stereotypes is just a side effect of doing what she loves. “I love everything about firefighting,” she said. “I wouldn’t want to do anything else.” Chief Johnson said each day Bell shows her dedication to the job, her coworkers and the community. “This is what she wants to do, she wants to be a career firefighter,” Johnson said. “She has added to our department. She brings energy to the job and she has done.


“Before we leave the station, I always say a prayer. I pray for our safety and the safety of those we are going to help.�


DESTINATIONS

REFRESH & RELAX Clover Cliff Ranch Bed & Breakfast, owned by Warren and Susie Harshman, offers visitors a chance to step back in time and enjoy the simpler things in life. A relaxing hike through the Flint Hills, a delicious meal served on the sun-filled veranda or moments to revel in 19thcentury gracious living. Each detail of Clover Cliff Ranch Bed & Breakfast is designed to ensure every visitor leaves feeling refreshed. The amenities offered at Clover Cliff has expanded with the recent addition of a new venue at Clover Cliff — the Pavilion. Nestled behind the main house, no expense was spared in its creation. The Pavilion includes a catering kitchen, bathrooms and a large stone fireplace. “It will seat 230 people at round tables,” Susie said. “Lardner Stone matched the stone on The Pavilion with the stone on the main house so it has the same look.” The Harshmans regularly receive requests for weddings, corporate retreats and community events to be hosted at

28 | JUNCTION CITY LIVING

EDITION

Clover Cliff. The creation of The Pavilion was born out of their desire to provide more options for individuals who desired to host events at Clover Cliff. “The Pavilion is a wonderful addition,” Susie said. “We already have weddings scheduled.” Clover Cliff is a place where visitors from near and far are welcomed and made to feel at home. The Pavillion allows more people to enjoy Clover Cliff. “The community has been so good to us for so many years,” Warren said. “We think with The Pavilion we can offer that as a service to churches, high schools, community events. Just a really unique venue for many types of community events.” For individuals planning large events or for those couples looking for a relaxing weekend getaway, Clover Cliff Ranch Bed & Breakfast can meet a variety of needs. Free WiFi, televisions in every room and delicious breakfasts provide a feeling of modern convenience. Four-thousand acres of land to hike and explore, an 18-hole disc golf course, clear skies for stargazing


Warren and Susie Harshman, owners

and horseback riding allow guests to step back in time and cherish simplicity. The main goal for the Harshmans is ensuring each guest leaves feeling refreshed. “We have found a majority of people are overwhelmed with life,” Susie said. “There is so much stress and everyone is busier than they used to be. People just kind of need a refreshing. To come here and relax, get outside, see the stars — they leave rejuvenated.” To schedule a stay or event at Clover Cliff Ranch Bed & Breakfast, visit www.clovercliffranch.com or call 620-343-0621.

826A US HIGHWAY 50, ELMDALE, KS 620-343-0621 | WWW.CLOVERCLIFFRANCH.COM

WINTER 2018 | 29


ANSWERING the CALL Written by Jessie Wagoner

E

mily Fawcett was tucked into bed each night as a child and was asked one question by her father before falling asleep. “Were you the best human being you could be

today?” The question taught her to look for ways each day she could help others. She challenged herself early on in life to be kind, lend a helping hand and always be on the lookout for some way to help people or animals in need. “We have always been a family that helps since I was little,” Emily said. “My dad always brought us up to be a better person every day. We were raised to be a better person every day and help every day.” As much as she enjoyed helping other people, she found she had a special connection with animals — all animals — dogs, cats, horses, tortoises and birds. She threw herself into the study of Animal Science at Kansas State University, worked in a veterinary clinic and eventually found her way to Junction City 12 years ago. “Junction City had a real need for someone with an animal welfare background and I was hesitant for a little bit, but I came over here and opened the store 12 years ago,” Emily said. Pampered Pets gave Emily a place to channel her love of animals. While the store sells an array of pet products, she also offers obedience classes, a doggie day care and grooming services. She is able to connect with pets and their owners. On Aug. 29, 2005, Emily watched Hurricane Katrina make landfall — devastating New Orleans and leaving thousands of people and pets in its wake. The devastation she saw forced her to ask herself the question which had followed her all of her life. “Were you the best human being you could be today?” Though she had no previous disaster training, Fawcett left

30 | JUNCTION CITY LIVING

EDITION

Junction City and headed to New Orleans with one mission in mind — help any way she could. “I had just been to New Orleans on vacation — literally two weeks before Hurricane Katrina — and I felt the innate need to go and help,” Emily said. “After that, I caught the bug.” When speaking of Hurricane Katrina, Emily still winces when recalling the horrific images she saw in the aftermath of the disaster. The experience will stay with her forever. Though difficult, her time in New Orleans served as the catalyst for her to become a certified emergency responder. “I was there for a day and a half and realized I needed to get my credentials together, get proper training and I needed to network,” Emily said. “The things I saw in Katrina I can’t get out of my head, so any time I hear the call for help, I’m ready. I have my credentials and training. Now I’m a FEMA first responder and an ASPCA first responder. I actually just got accepted in the Cajun Army, so I’m a Cajun Army first responder.” Since Hurricane Katrina, Emily hasn’t sat a natural disaster out. She has responded to multiple tornadoes, floods, hurricanes and house fires. When disaster strikes, Emily is there — helping people and pets. “I was involved in the Chapman and Moore tornadoes,” Emily said. “The Joplin tornado — I made six trips to Joplin. Local stuff — there was apartment fires or if there is a house fire with a pet involved, I always go to those.” The month of September was a whirlwind of helping and chaos for Emily as she responded to not one, but three hurricanes. She first made her way to Texas to assist with Hurricane Harvey. She returned home briefly before heading to Florida in advance of Hurricane Irma. Though she didn’t respond in person to Hurricane Maria, she provided technical logistics for other first responders from her homebase in Junction City.


“Were you the best human being you could be today?” WINTER 2018 | 31


Each natural disaster is different and there is no guidebook for Emily and other responders. When she arrives on scene, she assesses the situation and jumps in where necessary. Some days it means she is helping at local shelters, which overflow in times of disasters. Other times it means she is helping with search and rescue operations. “The average day of a first responder is pure and utter chaos,” Emily said. “You have to be available to do everything. So, whether it is helping with animals at the shelter or going out and doing water rescue on a boat and jumping in the water to save an animal or human, you just have to be ready to do everything. Every disaster I have been to has been completely different.” Search and rescue operations can be both heartbreaking and heartwarming. She has witnessed countless reunions of pets with their people. She has also witnessed animals left behind to endure horrible conditions. She has assisted with water rescues of humans who were desperate to be saved. She has also been shot at by people who most definitely had no desire to get on a boat. The only consistency emergency responders know is the situation is never consistent. Over the years, Emily has worked with countless other emergency responders. Each brings a different skill set. During Hurricane Harvey, she began to notice several responders with whom she worked well. A couple marines who provided “the muscle,” a medic, another responder who was a logistical mastermind, a veteran with strong water rescue skills — before she knew it, a team had organically formed. 32 | JUNCTION CITY LIVING

EDITION

In a matter of days, the Disaster Ducks were formed. The team responded together to Hurricane Irma and is now preparing for the next natural disaster. “We all met during Harvey,” Emily said. “We just worked so well as a team. It is just this really cool group of people and we came together so easily. They aren’t just my friends, they are my family. We are all chomping at the bit to go help again.” Responding to natural disasters while owning her own business poses a unique set of challenges. While Emily is away helping animals in other states, there are still regular customers of both the two- and four-legged kind who need assistance in Junction City. Pampered Pets Assistant Manager Becky Germann happily steps in so Emily can keep helping. “I think it’s great she does what she does,” Becky said. “I’m glad she goes as a first responder because somebody has to do it. I’m here to make it work while she is gone.” Even when she isn’t responding to animals in crisis, the animals are always on her mind. Part of the mission at Pampered Pets is to encourage responsible pet ownership and help pet owners be the best humans they can be to their animals. Both Becky and Emily make themselves available to answer questions and provide direction for pet owners. Every animal is important to Emily. As she continues to strive to be the best human she can be each day, she will continue to save as many animals as she can. “No one should have to pay with their life in a natural disaster,” Emily said. “Mother Nature may have forsaken them, but I won’t forsake them.”


Emily’s disaster tips for pets

• Make sure your pet has proper identification or is microchipped. • Create an emergency safety plan which includes your pet. Do not leave pets behind. • Foster other pets during emergencies if possible. • Donate to help with rescue efforts.

Pet tips for everyday living • Microchip your pet. • Vaccinate and provide appropriate veterinary care. • Feed your pet a high quality food. • Spay and neuter. • Treat pets like family.

WINTER 2018 | 33


Mason jar lunches

for weekly munches By Regina Murphy

34 | JUNCTION CITY LIVING

EDITION


WINTER 2018 | 35


Making salads ahead in Mason jars is not only a way to inject a little fun in your life, but a way to get good, healthy lunch made ahead. It just makes it that much harder to hit the fast food place if you have a pretty, little lunch just waiting for you. It’s fun to see the colors in a shiny glass jar rather than having to pop the lid off a tuppy to figure out what’s inside. Here are five different meals to get you through the week and break you out of the burger-burrito-barbecue rut. Let’s get cooking!

36 | JUNCTION CITY LIVING

EDITION


This salad is a variation on the traditional cobb salad which would use chicken instead of shrimp, and blue cheese instead of feta. The measurements are a little give-and-take. Maybe you want six grape tomatoes, or twelve. Maybe you don’t like red onion. Maybe you love feta cheese and want to double the quantity. The concept is to keep the wetter ingredients at the bottom so they don’t soak the more delicate ones at the top.

Shrimp & Feta Cobb Salad

1 quart Mason jar A few teaspoons of dressing of choice 2 Tablespoons avocado, chopped 8 grape tomatoes 1 Tablespoon red onion, chopped 2 Tablespoons cucumber, chopped A few handfuls of romaine lettuce and baby spinach 2 Tablespoons of feta, chopped 6 to 8 cooked, peeled shrimp 1 boiled egg, chopped 2 slices of cooked bacon, chopped Layer all items in order starting with the dressing, seal with the lid. Grab and go! Toss it in a bowl when you’re ready to eat to mix it all up.

This Indian-style salad is tasty and refreshing, especially for hotter weather. Papadums add some extra crunch; you might find them in the international food aisle or you can make your own. Pretend it’s a corn tortilla, but use chickpea or lentil flour instead. Fry them dry in a hot iron skillet to make a cracker-like, tasty bread.

Indian-American Chaat

1 quart Mason jar 1 cup grated cucumber 1 cup Greek yogurt 1/4 cup fresh mint, finely chopped Salt and pepper, to taste 1 - 2 teaspoons cumin 1/2 cup raisins 3/4 cup cooked chickpeas The excess moisture from the cucumbers needs to be drawn out. I don’t like to use salt for this because I can’t get the sodium back out of the dish. So, after grating, squeeze the cucumbers in a strip of cheesecloth or layered paper towels. Save the juice for another use. Then, set the cucumbers in a mesh strainer over a bowl to keep dripping while you prepare the other ingredients. Whisk together the yogurt, mint and spices, to taste. Add red pepper if you like. Layer the ingredients in the jar starting with the yogurt, followed by cucumbers, raisins and chickpeas. To serve, place papadum strips or pieces in a bowl and turn out the jar over the top. WINTER 2018 | 37


Pasta Italiana is an easy salad to make, even from your Olive Garden leftovers. If leftover pasta is already sauced, perhaps reduce the Italian dressing. You want a moist salad, not a drowned one. Tortellini are available dried or fresh, with several different fillings, from spinach and cheese to ground beef and portabellos, so this salad can be made in many different variations. Make it even bigger and healthier by serving over a bed of arugula.

Chicken Tortellini Salad

1 quart Mason jar 2 Tablespoons Italian dressing 1 cup tortellini, cooked, drained 1/4 cup artichoke hearts, drained 1/2 cup chicken, cooked, chopped 2 Tablespoons black olives, chopped 5 cherry tomatoes, halved 5 or 6 fresh basil leaves A side dish of shredded mozzarella or Italian Blend cheese, optional. Layer the ingredients in the order listed. There are lots of different tortellinis out there, with flavored pasta and fillings, so this can have some variety. Also, chopped salami or pepperoni would be a fun twist. I don’t care for pepperoncini, but there’s no reason not to add some if you like them. I keep the cheese separate so it doesn’t get soggy; anytime I can get little mozzarella balls (bocconcini) I pile them on, diet be darned!

This tasty Tex-Mex salad will be even better with some tortilla chips. If you prefer, use sour cream instead of yogurt and as little or as much cilantro as you like. Pickled jalapeños will kick it up a notch.

Black Bean & Corn Salad

1 quart Mason jar 1/4 cup salsa 2 Tablespoons Greek yogurt 5 cherry tomatoes, halved 1 - 2 Tablespoons red onion, chopped 1/2 cup black beans, drained and rinsed 1/2 cup corn niblets, drained 1/2 an avocado, chopped 1/4 cup pepper jack cheese, cut into small cubes 1 1/2 cups chopped romaine lettuce 2 Tablespoons chopped cilantro (optional) Start with the salsa, followed by the greek yogurt, tomatoes, onions, black beans, corn, avocado, cheese and ending with romaine and cilantro. When ready to eat, pour into a bowl, mix together, and chow down.

38 | JUNCTION CITY LIVING

EDITION


WINTER 2018 | 39


Thai Peanut Salad

For a Thai peanut twist, this Asian noodle jar will complete the week of unique lunches. Briefly steam the edamame in the microwave, covered with plastic, about 45 seconds on high. Although the vegetables are thinly sliced, they shouldn’t be too long or it will be a mess getting them in and out of the jar. I cut them at about two inches long. This makes one quart jar, or two pints.

Salad: 2 ounces soba noodles 1/2 red bell pepper, thinly sliced 1/2 cup shelled edamame, cooked 1 large carrots, peeled and shredded 2 green onions, thinly sliced 1/4 cup chow mein noodles Spicy peanut dressing: 1 Tablespoon peanut butter 2 teaspoons chili paste 2 teaspoons rice vinegar 2 teaspoons low-sodium soy sauce 2 Tablespoons extra virgin olive oil 1/2 Tablespoon black sesame seeds In large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain. Meanwhile, make Spicy Peanut Dressing: In a small bowl, whisk together peanut butter, chili paste, rice vinegar and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in sesame seeds. Layer the dressing, soba (buckwheat) noodles, vegetables and chow mein noodles. Refrigerate up to 5 days. 40 | JUNCTION CITY LIVING

EDITION


Junction City Sallie Edition, winter 2018  

Women's magazine for Junction City, Kansas

Junction City Sallie Edition, winter 2018  

Women's magazine for Junction City, Kansas

Advertisement