Moments Sept 2014

September | October 2014

Taking

the Reins

Maureen Cox-Meyers

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Moments Magazine

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Advertising rates and deadlines available upon request.

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8 Vince Johnson Publisher Kevin Atwill Editor Adlen Robinson Director of Content Ryan Garmon Advertising Director Micah Green Photographer

contents

14

8 moments mom

16 fashion

14 moms at work

18 seasons

Maureen Cox-Meyers, owner, manager and trainer of English Ivy Farms feels every day she “works” is really just another day of living her dream life.

Michelle Cheeley, recently widowed, is a real estate agent and mother.

Chris Campbell Graphic Design

Guess what one of the hottest things you can pay thousands of dollars for and actually wear out of the house?

Bathrobes! I’m not kidding

Let’s give a warm welcome to fall. .

dinner matters � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 24 home � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 26

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Facebook.com/ForsythMoments

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Twitter.com/ForsythMoments

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Moments Magazine | September-October 2014

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Welcome to..

reetings and happy fall! I absolutely love this time of year. The days are cooling off, you can comfortably sit outside on the deck at night, and the leaves are beginning to turn. Best of all, the holidays are nearly upon us!

As always, I met some amazing women while putting this issue of Moments together. I loved spending some time with Maureen Cox-Meyers on her beautiful property, English Ivy Farms. What a gorgeous setting.

I was inspired and awed when I heard Michelle Cheeley’s story of her beloved late husband Bill. Sadly, he lost his battle with cancer and left behind a grieving wife and three amazing children. Michelle is resilient though, and her faith and strength are sure to inspire.

There is much more in this jam-packed issue, including articles on how to make homemade soft pretzels, select the best knives for kitchen tasks and take advantage of storebought rotisserie chickens.

As always, we appreciate you taking the time to read

Welcome to.....

Moments. Feel free to email me your thoughts and ideas.

Best,

Adlen W. Robinson is a longtime resident of Forsyth County and mother of four. A contributor to the Forsyth County News for more than 10 years, Adlen is the author of “Home Matters: The Guide to Organizing Your Life and Home.” E-mail her at contact@adlenrobinson.com.

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Moments Magazine | September - October 2014

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Moments Magazine | September - October 2014

Taking

Photos by Micha Green

the Reins

Trainer savors family, farm life Maureen Cox-Meyers, owner, manager and trainer of English Ivy Farms feels every day she “works” is really just another day of living her dream life.

“Horses for me are and always have been a calling,” she explained. “I have been planning this horse farm pretty much my entire life.”

Moments Magazine | September - October 2014

9

Maureen Cox-Meyers enjoys sharing her lifetime love of horses with daughter Baylis, above, and son Deacon, bottom left, at the family’s English Ivy Farms in Forsyth County.

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R. BRINKLEY F. GOODSON IS A LIFELONG RESIDENT OF CUMMING, GEORGIA. IN 2008, after more than 20 years of serving the community through his Private Practice, Dr. Goodson joined the Medical Staff of Georgia Highlands Medical Services, Inc. (GHMS) as a Family Practice Physician at GHMS’ Cumming Family Health Center. As a Family Practitioner, Dr. Goodson provides Medical Care to persons of all ages, and treats a variety of illnesses and injuries.

Dr. Goodson is a Graduate of the University of Georgia and the Kansas City University of Medicine and Biosciences. He is an active member of the Georgia Osteopathic Medical Association (GOMA), the American College of Osteopathic Family Physicians (ACOFP), and the American Osteopathic Association (AOA), among others. Dr. Goodson is Board-Certified by the American College of Osteopathic Family Physicians, and is an Active Member of the Medical Staff of Northside Hospital-Forsyth. He also serves as a Clinical Associate Professor at the Philadelphia College of Osteopathic Medicine, Georgia Campus.

In addition to being involved in his profession, Dr. Goodson is also very active in his home community. He has served as a Sunday School Teacher at his local church, a Cub Scout Master, a Trustee of his church, and sat on its Church and Pastoral Council. Related to his church-work, Dr. Goodson has participated in Medical Mission Trips to the countries of Guatemala, Honduras and Ghana.

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Moments Magazine | September - October 2014

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Awards and Achievements

• National Committee for Quality Assurance (NCQA) Patient-Centered Medical Home Practice – Level III (Highest Level) • Champion for Coverage, U.S. Department of Health and Human Services • Founding Member, Georgia Association for Primary Healthcare (GAPHC) • Member, National Association of Community Health Centers (NACHC) • 2014 “Top Small Business Campaign,” United Way of Forsyth County

GHMS-Bartow Family Health Center 475 West Avenue, Ste A, Cartersville, GA 30120 470.315.4689 Monday-Wednesday: 8:00 am-5:30 pm Thursday: 10:00 am-7:30 pm Friday 8:00 am – 12 pm

Cox-Meyers began riding horses when she was 5 years old at Pounds Stables in Dunwoody. It was across the street from her family’s home, making it both accessible and convenient. She began showing horses at age 8 and never looked back.

“I had awesome trainers and just an amazing experience showing and then also judging numerous shows,” she said.

By the time she was 12, CoxMeyers was in charge of feeding 30 horses every weekday, and she bought her first horse the next year.

While attending college at the University of Georgia, she started a lesson program and also did extensive volunteer work involving training

horses and riders.

In 2012, Cox-Meyers and her husband bought their home and property and began building her dream barn and riding arena. English Ivy Farm is set on 14.25 lush acres in Cumming, complete with a spacious 12-stall barn. There are numerous amenities not found in other horse barns, including a kitchen and washer and dryer.

Jason, Cox-Meyers husband, who is a food service director for a cafeteria at a large private school, said his wife is dedicated to her business.

“She works so hard and is really at the barn at 6 in the morning until often late at night,” he said.

Living on the property certainly helps with combining family life with the family business.

Jason said he helps whenever possible, serving as an “unpaid farmhand.” Classically trained as a chef, he is happy to cook dinner every night for the family, which frees up Maureen when she has lessons around that time.

“We are a great tag team,” she said.

The couple’s children, 7-year-old Baylis and 4-yearold Deacon, are also horse lovers who have grown up helping out at the barn. Baylis loves her adorable pony Roo. “Our children love being outdoors and that is really where they always are Ð eit her outside or here in the barn,” Cox-Meyers said. “Both of our children, despite being young, are quite independent. They have great imaginations and are always curious.

We love the life lessons that our lifestyle teaches them.”

Cox-Meyers enjoys teaching and training, but nothing compares with her true passion of riding.

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11

“I ride no matter what the weather is,” she said. “In fact, if I don’t ride, I get cranky.”

Kelly Knott, a junior at North Forsyth High School, has been taking lessons and riding at English Ivy Farms for the past six years.

“I love it and am so excited to have just leased a horse here,” Knott said. “There is a sense of family here.”

Cox-Meyers said that is exactly the type of atmosphere she strives to foster.

“We don’t have a lot of turnover 12

here,” she said. “Our students, young and older, tend to love it here, and for that I am grateful.”

The farm has two “barn” shows a year, which allows students to get a feel for a horse show, yet are much more affordable.

“We have so much fun,” CoxMeyers said. “We do these with a few other barns and it just helps students get a feel for what it is like to be judged and compete.”

Cox-Meyers said English Ivy Farms is about much more than horseback riding lessons.

Moments Magazine | September - October 2014

“I am very big on education,” she said. “We want our students to know about actually caring for the horse as well as how to properly ride.”

Students are taught about safety, care and feeding of horses, as well as basic first aid.

“Horses learn from us, but we also can learn so much from them,” she said.

Cox-Meyers believes students need a trainer and teacher that is properly trained, certified and of course, fully licensed and insured.

“So often people do not fully check out their trainers and their

To Maureen Cox-Meyers, English Ivy Farms is about much more than horseback riding lessons. She emphasizes education and teaching students how to care for horses.

credentials,” she said. “That is something I am truly concerned about in our industry.”

Cox-Meyers is an active member with USEF, USHJA and GHJA. She was a committee member for the Education Committee and the GHJA Finals Horse Show Committee for many years and officiated as a judge for Hunters, Jumpers and Huntseat Equitation throughout Georgia, Florida and Alabama. She is also a Level 1 Certified Trainer with the USHJA. Ð A dlen W. Robinson Moments Magazine | September - October 2014

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13

A positive

outlook

Widow, mom of 3 counts blessings

Michelle Cheeley, center, and children, from left, Logan, Cameron and Ashleigh, have stayed upbeat despite the March 2013 death of her husband and their father, Bill.

Michelle Cheeley always considered herself a positive person, someone who saw the good in everybody and tried to be a light for those who needed one.

Blessed to meet Bill, the love of her life, in high school, Cheeley said marrying him was the best thing she ever did, except perhaps having their three children.

The couple moved to Forsyth County in 2002, partly because Bill longed to live in a golf course community.

Windermere was a perfect fit for the pair, partly because of the golf course, and also because of Forsyth County’s excellent schools.

When daughter Ashleigh entered kindergarten, Cheeley decided she would try her hand in the real estate business.

“My first job after college at [the University of Georgia] involved working with real estate agents, so I was a bit familiar with the profession,” Cheeley recalled. “Bill worked from home, and had some flexibility with his job.”

That flexibility allowed Cheeley to work a few days a week and some weekends, and enjoy a successful career selling high-end residential homes.

Cheeley said while raising their children, she and husband Bill were definitely a team.

“We always were a 50-50 couple,” she said. “He was a very hands-on father and a loving husband first and foremost.”

Nothing could have prepared the busy mother when she got a call from Bill saying he was driving himself to the 14

Moments Magazine | September - October 2014

emergency room at Northside Forsyth.

“I was actually in a closing and had to step outside,” she said. “He said he had some intense pain and was going to the E.R. At first, we thought it was kidney stones or something like that.”

After making some frantic arrangements for child care, Cheeley joined her husband at the hospital. When the emergency physician came in with another doctor, Cheeley knew something wasn’t right.

“The doctor said they were not 100 percent sure, but they had found a tumor and they thought it might be cancer,” she said.

The stunned couple could barely take in the news.

“Your whole life just stops,” she said. “Just hours earlier, Bill seemed perfectly fine.”

After making an appointment with a urologist, the couple went home. “It was all so surreal,” she said. “You don’t know anything, so you don’t yet know how dire things might be.”

Unfortunately, things were much more serious than either Michelle or Bill could have imagined. After the doctor visit and surgery to remove one of Bill’s kidneys, the long wait to find out what the pathology report would reveal.

In December 2010, the diagnosis came back: renal cell cancer, or RCC. The survival rate, the Cheeley’s soon learned, was 20 percent.

“I was determined we would be in that percentage,” she said.

Knowing basically nothing when it came to the medical world, Cheeley dove into all things cancer related.

“I learned quickly that there are really only a handful of specialists for this type of cancer,” she said. “A friend of mine was able to refer us to one of the best in the world, Dr. Brian Rini, at Cleveland Clinic in Ohio.”

Miraculously, the doctor agreed to see the couple immediately, so they got on a plane and headed to Ohio, hoping to meet the man who could save Bill’s life.

After consulting another specialist, it was determined Bill had two tumors that had to come out Ð and as soon as possible, before further action could be taken.

In two weeks, Michelle and her three children waited anxiously in the waiting room while Bill’s six-plus hour

surgery was performed.

“They did get the tumors, so of course we were all optimistic,” she said. “That euphoria only lasted until the next PET scan, which showed more cancer.”

Cheeley said her husband had some success on the medication. For the next six months, they were able to work and live as normal of a life as possible.

“I decided early on that I would tell the kids what was going on,” she said. “I told them I would always keep them informed.”

By November 2012, Bill was experiencing major complications from the medicine, as well as the cancer, and it was often difficult to carry on Ð yet they did.

“We had lots of support from our friends and family during that terrible time,” Cheeley said. “Dr. Rini told me to try to keep Bill’s life as normal as possible, so I did.”

Bill lost his battle with cancer on March 4, 2013.

“When something like this happens, of course it makes you really look at your life,” Cheeley said. “You must live your life every day as if it could be your last, none of us know.

“Bill was the guy that everybody liked. He had no enemies. He was so easy going and he could really do anything.”

Despite their incredible loss, Cheeley said her closeknit family strives to keep Bill’s memory alive. “We talk about him every single day and definitely feel he is with us.”

Cheeley said her 11-year old son Cameron is so much like Bill. “He is level-headed, just like his father was.”

Their daughter Ashleigh, a junior at South Forsyth High School, has a deep faith and has already been able to comfort other children who have lost a parent or loved one to cancer. Daughter Logan, 13, continues to excel both academically and athletically.

Cheeley, who has been a real estate agent for 12 years, managed to succeed with her career, even when times were so difficult.

“I love people and I love what I do,” she said. “I have been so fortunate to have been able to continue working throughout the past few years.”

Despite Bill’s illness and the family’s challenges, Cheeley still managed to be the No. 5 agent with her company, Solid Solutions, in 2012.

“My business is mainly from referrals and repeat clients, which always makes you feel good,” she said.

Cheeley, who was recently recognized by Atlanta Magazine as a Five Star Agent in 2014, said she strives to remain positive no matter what and count her blessings.

“I had 30 years with Bill and I am grateful for each and every one of them,” she said. “We loved a lifetime in our time together. I know I am blessed to have had that.” Ð

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Moments Magazine | September - October 2014

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15

Fashion

challenged?

Advice not far off

16

Moments Magazine | September - October 2014

I wanted to write an article about current fall fashion trends, so I used an online search engine to help steer me in the right direction. Ha! All I found were fashion sites that claimed to have the latest, trendiest fashions.

Fashion week in New York is all the rage for designers and those who can afford to spend $6,000 on a dress that looks like something an alien may wear, or something a creative child would assemble if she were given free rein in Beyonce’s closet.

Don’t believe me? Guess what one of the hottest things you can pay thousands of dollars for and actually wear out of the house? Bathrobes!

I’m not kidding. I saw dozens of photos of beautiful, tall and way-too-thin women, modeling bathrobes. Sure, some of them looked pretty cozy, but hardly something you could wear to work.

My father used to joke that fashion designers secretly tried to see if they could get women to buy/wear the most ridiculous things possible.

When I think back to those hideous bell bottoms of yesteryear, and now bathrobes, I think he may have been on to something.

If you are fashion challenged like me, or if you just want to be stylish and up to date, here is my advice: Ask a friend who has style to help you.

Trust me, she will be flattered and will happily help you find your unique style. I know this, because women who love fashion typically are happy to talk about it and share their love.

If you don’t know anybody with true fashion sense, I suggest going to a favorite store. All of the women I have ever met who work in retail, truly love fashion and love helping their customers, especially if you tell them you are fashion challenged.

That said, don’t buy things that make you feel uncomfortable, or that you don’t like, even if the sales person tells you it looks great.

You have to like it or you won’t wear it. Lastly, if you see a woman wearing something you really like, tell Upcoming her so and ask where she got it.

You will likely make her day and I promise she will be happy to tell you where she shops. Ð A dlen W. Robinson

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Moments Magazine | September - October 2014

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17

Make this fall

FANTASTIC

Fall is one of my favorite times of year. It’s rivaled only by spring, when I’m so excited to come out of winter, my least favorite season.

Of course, in fall, the weather cools off and that awful humidity leaves us until next summer.

I love sitting outside on the deck and reading or writing, all the while noting the leaves changing colors and eventually falling.

Speaking of leaves changing color, this is the perfect time of year to head up to north Georgia and see the beautiful leaves changing.

Dahlonega is always a fun place to visit at this time of year, as are Elijay and Blue Ridge among others.

18

This is the perfect time of year to pack a picnic and find a spot by a river or creek. And Lake Lanier is practically in our backyard and has a lot of places you can enjoy for the day. Some days it will probably still be warm enough to swim, that is if you are 10 or younger.

Fall is the perfect time to grill outdoors, whether it is hot dogs and hamburgers or an all-day, slowcooked Boston butt, there is never better weather than fall to cook outside.

This is also the perfect time to enjoy an outdoor fire pit. I have so many fond memories of making s’mores with our children when they

Moments Magazine | September - October 2014

were young.

Truth be known, I still enjoy a s’more on occasion. There is something so festive about making these childhood treats.

For many people I know, fall is about one thing Ð f ootball. I don’t mind football, but perhaps not surprisingly, I am really into it as an excuse to make “football fare.”

I love making a variety of dips and spreads, along with “little bites” so everybody can nibble while yelling at the television. I also like experimenting and making fun cocktails, although usually everybody just wants to drink beer.

Fall also brings a smile to my

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face as I think about the upcoming holidays. I love them all!

Besides plenty of family birthdays in the fall, I always look forward to Halloween (even though we no longer have little ones, I still love the holiday), Thanksgiving Day (foodie’s paradise) and all things Christmas.

I even begin my planning now.

My favorite thing is hauling out my holiday cookbooks and various notebooks filled with handwritten recipes and start my menu planning.

Why not take a moment to jot down some things you would like to do this fall? If you have young children or grandchildren, think about going apple picking or to one of the local pumpkin patches. Perhaps rent a mountain cabin and plan on hiking and/or fishing for a weekend.

There are so many things to do out there and this is one of the best times of year to take advantage of all our area has to offer. Happy fall! Ð A dlen W. Robinson

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19

Unlocking secrets of green tea It packs flavor, health benefi ts

Green tea used to be something you consumed only when eating at a Chinese restaurant.

I remember being a little girl and loving hot tea served in those small ceramic teapots. In fact, as a child, I loved the tea more than the food!

Now green tea is available at every grocery store and nearly all coffee houses. And best of all, you can get it flavored, so there are a seemingly endless variety of tastes, all which contain the powerful antioxidants green tea is known for.

Are you still unconvinced that you should consider adding green tea to your diet? Well, read on.

20

Green tea has been used as a medicine in China for at least 4,000 years. Today, scientific research in the West, as well as in Asia, is providing hard evidence that supports the claims that green tea is so beneficial for our health.

Some studies show that ingredients in green tea inhibit the growth of cancer cells.

In addition, there is also research showing that drinking green tea naturally lowers total cholesterol levels, as well as improving the ratio of good cholesterol (HDL) to bad cholesterol (LDL).

So just what is the secret in green

Moments Magazine | September - October 2014

tea?

The tea is rich in catechin polyphenols, most notably epigallocatechin gallate, or EGCG. Those names may sound confusing, but what they do is extraordinary: EGCG inhibits the growth of cancer cells and kills cancer cells without harming healthy tissue.

ECGC is as much as 100 times more powerful an antioxidant as vitamin C, and 25 times more powerful than vitamin E. ECGC also may account for the antibacterial properties of green tea. As noted, the tea also has been

proven effective in lowering LDL cholesterol levels and inhibiting the abnormal formation of blood clots.

You may be wondering, as I did, why regular black tea is not as healthful as green tea. The answer lies in how the teas are processed.

Green tea leaves are steamed, which prevents the EGCG compound from being oxidized.

Black and oolong tea leaves are made from fermented leaves, which caused the EGCG to be converted into other compounds that are not nearly as effective when it comes to fighting cancer and other diseases.

Though not bad for you, black tea and oolong teas just can’t compare with green tea when it comes to healthful benefits.

There is also some evidence that drinking green tea may help those of us who are trying to lose some weight.

In some studies, researchers found that men who consumed a combination of caffeine and green tea extract burned more calories than those given just caffeine or a placebo.

Green tea does contain caffeine, unless you buy decaffeinated, of course. Even with the caffeine, green tea contains less than coffee.

There are about 30 to 60 mg of caffeine in six-eight ounces of tea, compared to more than 100 mg (and sometimes more) in eight ounces of coffee.

If I haven’t convinced you to incorporate green tea into your diet, take a look at the following medical conditions for which drinking green tea is thought to be helpful: cancer; rheumatoid arthritis; high cholesterol levels; cardiovascular disease; infection; and impaired immune function.

Finally, if you don’t care for plain green tea, try some of the delicious flavored ones. My personal favorites are Indian chai green tea, which has a cinnamon/spice kick, and mint green tea, which is guaranteed to help you relax after a stressful day. Ð A dlen W. Robinson

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don’t miss Cumming Fair Annual festival offers food, fun I love that we live in a community that has a fair!

To be so close to Atlanta (if you overlook all of the traffic that makes us seem so very far from it), and to have this fun event to look forward to every year is certainly a treat.

We didn’t have fairs near any of my childhood homes. I remember a few times we went to the state fair and that was really exciting.

I can still recall the smells Ð c otton candy, funnel cakes, hot dogs and, of course, popcorn.

I also remember my mother scaring me to death, warning me about the strangers who were sure to be there and would want to abduct me if they had the chance.

My children would all no doubt tell you I did the same thing to them, but never about our charming fair in Cumming.

This year, the Cumming Country Fair & Festival is set for Oct. 2-12. Over the years, the fair has grown from a five-day event to 11 days. That should tell you how popular it is.

If you’ve never been, you should mark your calendar and plan on attending. The atmosphere is extremely family friendly and there is plenty to do and see.

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Moments Magazine | September - October 2014

Besides all of the regular features and attractions you would expect to see at a fair Ð r ides, games and food Ð t here is much more.

Young and old alike can see what it was like in a rural 1900s town with the reproductions of a doctors’ office, school house and much more.

There also is an Indian Village, which is really neat for young people to see and experience. Actually, all of the living history exhibits are interesting and help history come alive.

The fair is also affordableÐt ickets are $7 for adults and $3 for students.

I love that children 4 and younger get in for free!

And if you buy tickets in advance, you can get a discount. Parking is convenient and is a bargain at $3.

I hope you will consider attending this fun event and take a lot of pictures. As I always tell my friends with young children, I know it seems like they will never grow up, but you blink and it seems to happen. Happy fall! Ð A dlen W. Robinson

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Rotisserie chicken to the rescue Pair with sides for quick supper solution

I love to roast whole chickens.

They are inexpensive, taste delicious and Ð p erhaps best of all Ð s imple to prepare.

In addition, if there are any leftovers, there are numerous ways to disguise them in other tasty dishes.

That said, in the hot months, I try to avoid cranking up my oven, which really heats up the house.

Plus, the fall is such a busy time of year, sometimes I don’t have the time it takes to prep and roast a whole chicken.

Instead I purchase a few from the grocery store, always piping hot and fresh. Serving a store-bought rotisserie chicken alongside a salad makes a quick and easy dinner.

There are also many other sides that are much quicker to make once you have the chicken cooked and ready to go.

Here are a few of my favorite recipes to use with rotisserie chicken, plus some ideas to help you creatively use those time-saving birds.

cilantro leaves 1/4 cup thinly sliced green onion 1 (8-ounce) can sliced water chestnuts 2 cups shredded rotisserie chicken 1/2 cup chopped roasted peanuts 1/4 cup chopped fresh mint leaves

Whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil and canola oil in a medium bowl.

Season with salt and pepper to taste.

Combine cabbage, lettuce, carrots, snow peas, cilantro, green onions and water chestnuts in a large bowl.

Add the dressing and toss to combine.

Transfer to a serving platter and top with the shredded chicken, chopped peanuts and mint.

Chinese Chicken Salad

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1/4 cup rice wine vinegar 3 tablespoons smooth peanut butter 1 tablespoon chopped fresh ginger 1 tablespoon soy sauce 1 tablespoon honey 2 teaspoons toasted sesame oil 1/2 cup canola oil Salt and freshly ground pepper 1/2 head Napa cabbage, shredded (or use plain cabbage) 1/2 head romaine lettuce, shredded 2 carrots, shredded 1/4 pound snow peas, julienned 1/4 cup coarsely chopped fresh

Moments Magazine | September - October 2014

Southwest Pasta & Chicken Casserole 1 pound dry elbow pasta noodles 2 tablespoons extra-virgin olive oil 1/2 cup finely chopped white onion 1/4 cup finely chopped red bell pepper 1 tablespoon finely chopped jalapeno, seeds and membrane removed 2 cups cooked shredded rotisserie chicken 3 tablespoons finely chopped fresh cilantro leaves 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground black pepper 1 (14-ounce) can tomatoes with green chiles, mild version 1/2 cup butter (1 stick) 1/2 cup all-purpose flour 1 teaspoon salt

1/4 teaspoon freshly ground black pepper 5 cups whole milk 2 cups shredded medium Cheddar 2 1/2 cups shredded Monterey Jack 1/2 cup cream cheese, softened

Fill a large pot with water and bring to a boil.

Add dry elbow pasta to boiling water and cook for about 10 minutes or until al dente, drain and reserve.

Preheat oven to 350 degrees.

Heat olive oil in a large nonstick skillet over medium high heat.

Add onion, bell pepper and jalapeno.

Saute for four to five minutes or until tender.

Add chicken, cilantro, salt, cumin, pepper and tomatoes.

Saute a few more minutes, remove from heat and set aside.

In a separate large pot over medium heat, melt butter.

Whisk in flour, salt and pepper until smooth.

Heat milk until hot, but not boiling.

Slowly whisk in milk and bring to a boil while continuously whisking.

Reduce heat and stir in cheddar, Monterey Jack and cream cheese until melted and smooth.

Stir in cooked elbow noodles and chicken mixture.

Pour pasta and cheese mixture into a greased three-quart casserole dish. Bake for 20 minutes or so.

Ð A dlen W. Robinson

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Moments Magazine | September - October 2014

SHARPENING up in the

kitchen

Don’t underestimate value of good knives

26

Most chefs and serious home cooks will tell you the most important tools in the kitchen are your hands.

Coming in a close second are a few good knives. I say “a few” because despite what you may think, you really only need a few to do pretty much every kitchen task.

The most important knife is a good chef ’s knife.

Invest in an 8-inch or 10-inch chef ’s knife and learn how to properly sharpen it or buy an electric knife sharpener. Also get a honing steel, which keeps the blade aligned.

The majority of items to chop, dice, slice and mince are done with a chef ’s knife. It’s important to have one that feels comfortable in your hands.

Even though I have small hands, I like my 10-inch knife best. One of my friends has bigger hands than me, yet she prefers an 8-inch knife. So it all depends on personal preference.

Better quality knives usually feel heavier and are easier to control.

Next, get a good paring knife. This little knife is a powerhouse when it comes to peeling vegetables, removing the veins from peppers, and many other tasks that are best with a little blade.

Finally, a good serrated knife is essential for slicing bread or produce that can be “slippery,” like tomatoes.

Those are the top three knives you need. But for fun, I highly recommend a Santoku knife. This Japanese knife is also great for chopping and slicing, especially if you cook a lot of Asian food like I do.

The shape is sort of cleaver-like and they are usually 7 inches long.

Knives range in price from a few dollars, to the hundreds, so how do you know what to spend?

Like pots and pans, I recommend buying the best Moments Magazine | September - October 2014

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Adlen W. Robinson

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you can afford. I have had some of my knives for more than 20 years.

They were pricey, good quality knives, and I have taken great care of them.

That means mainly one thing: Under no circumstances put your knives in the dishwasher. Ever.

Period.

The high heat will ruin knives, so don’t be tempted. It only takes a few minutes to wash a knife. And when cutting vegetables, a quick rinse is just fine.

Some of the high-end brands of knives that I recommend are Henckels, Wusthof and Global. A good chef ’s knife may cost a $100 or more, but when you consider you could have it forever, well, that isn’t too expensive. Think of it as an investment.

One year I read an article about Victorinox knives (the people who make Swiss Army knives) and how they were reasonably priced and of good quality.

In the name of research (kidding, I just wanted one) I bought a 10-inch chef ’s knife and have loved it! I paid 35$ for it about five years ago, but I think the price has gone up to about $50.

Still, I have loved the knife, so consider that instead of the more expensive ones. I liked it so much I bought one of their paring knives too.

Lastly, where’s the best place to store knives? Of course, there’s the standard knife block most of us got as a wedding gift. I never had enough countertop room, so that wasn’t really an option.

I bought a special knife block that lies flat and fits neatly in a drawer. It holds small, medium and large knives.

With the holidays rapidly approaching, most of us will be spending more time in the kitchen.

This is the perfect time to treat yourself to a new knife to make the tasks more enjoyable.

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27

Homemade soft pretzels — easy with a twist

If you thought the only way to enjoy a soft pretzel was if you were at the mall, ball game or on the streets of New York City, you’re in for a treat.

Homemade soft pretzels aren’t difficult to make, they just take a little time. This is a fun thing to do with children or grandchildren.

Make them before movie night and then enjoy them during the flick.

On a cool night, they would be perfect with a mug of hot chocolate. Enjoy!

Dice 2 tablespoons butter and soften. Stir into the mix.

Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough.

Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about five minutes.

Homemade soft pretzels 1 cup milk (or use almond or soy milk) 1 package active dry yeast 3 tablespoons packed light brown sugar 2 1/4 cups all-purpose flour, plus more for kneading 10 tablespoons unsalted butter, plus more for greasing 1 teaspoon fine salt 1/3 cup baking soda 2 tablespoons coarse salt For the sauce: 1/4 cup mayonnaise 1/4 cup dijon mustard 3 tablespoons packed light brown sugar 1/2 teaspoon cider vinegar Make the pretzels: Warm the milk in a saucepan until very warm but not so hot it kills the yeast.

Pour into a medium bowl and sprinkle in the yeast.

Let the yeast soften, about 2 minutes.

Stir in the brown sugar and 1 cup flour with a wooden spoon.

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Moments Magazine | September - October 2014

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Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about an hour.

Preheat the oven to 450 degrees and grease a large baking sheet.

Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.)

Divide the dough into six pieces.

Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.

Form each rope into a pretzel shape.

Dissolve the baking soda in three cups warm water in a shallow baking dish.

Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt.

Bake until golden, 10 to 12 minutes.

Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl.

Cover and refrigerate.

Melt the remaining eight tablespoons of butter in a shallow dish.

Dip the hot pretzels in the butter, turning to coat.

Place on a wire rack to let excess butter drip off.

Serve the pretzels warm with the sweet mustard sauce.

Alternatively, simply serve pretzels with yellow mustard. ± A dlen W. Robinson

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29

reatness Gin renache

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Reach for red wines as weather starts to cool

I love trying unfamiliar wines, especially when I discover how much I love them.

Such was my experience with Grenache (pronounced gren-aash/gren-ash or Garnacha). I didn’t know it is planted all over the world and needs a hot, dry climate, such as those found in Spain, the south of France and California’s San Joaquin Valley.

The grape tolerates heat and drought and often is blended with other varieties such as Tempranillo and Syrah, wines I was more familiar with.

I tried two types. The first was the Garnacha de Fuego Old Vines 2012. All I can say is wow!

This is an intense red wine, very dark and full bodied.

From Calatayud, Spain, it’s an exceptional wine that comes at — wait for it — less than $8 a bottle.

You probably do need to go to a rather large wine store to find it at that price point, but I would encourage you to find one with those competitive prices.

This wine would be great with any red meat, but I absolutely loved it with some imported manchego cheese.

Yum. The second wine I tried was Honoro Vera Granacha 2013. Again, an unbelieveable price of less than $10 and certainly tasted like it was much more expensive.

This one was a bit more spicy than the first, but every bit as rich, dark and luscious.

Again, this would be great with a nice, juicy steak, but I must admit it went great with a bit of dark chocolate for dessert. A flourless dark chocolate cake would be even better.

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Moments Magazine | September - October 2014

Now that the weather is beginning to cool some, I tend to reach for red wines more than white. These are perfect ones to try and the prices are just right.

— Adlen W. Robinson

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