SHE | January 2017

January 2017

Mixing It Up Amy Holmes brings her life experience to Henry Social Club

Also Inside

Dress up a lampshade Party at Carnivale, eh?

Duck for dinner

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kinds of events A PLACE FOR EVERYTHING We have the perfect space for all kinds of events from Bridal Showers, Rehearsal Dinners, Weddings, Baby Showers, and Family Gatherings to Business or Association Meetings.

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Open Daily For Breakfast & Dinner *On-site Catering & Bar Service Available at the Hilton Garden Inn location.

Visit these and other properties online at www.spraguehotels.com for current rate information and special packages. january 2017 // She Magazine 1

January 2017

24 Feature Profile

Amy Holmes

8

Community

Carnivale Bridal Show

10 Mix and match wardrobe 14 Dress up a lampshade 16 Color of the year 18 Kitchen trends 20 When you’re not invited 22 Aundree Dougherty 28 Recipes for shrimp pasta Fashion

She Designs

Style

Home

First Comes Love

18

5 questions for ...

Cuisine

and roasted duck

JANUARY 2017

4 Editor’s note 6 Things to Do 32 Mind Over Mom 2 She Magazine // january 2017

Mixing It Up Amy Holmes brings her life experience to Henry Social Club

ALSO INSIDE

Dress up a lampshade Party at Carnivale, eh?

Duck for dinner

on the cover Amy Holmes photographed at Henry Social Club by Cassie Doles.

Read her story on page 24.

EDITOR

Advertising art direc tor

Jenny Elig

Amanda Waltz

Designer

Advertising Design

Margo Wininger

Katharine Smith

Tonya Cassidy, Julie Daiker, Cassie Doles, Kassondra Hattabaugh, Josh Meyer

Contributing WRITERS

ADVERTISING INFORMATION

Kelsey DeClue, Catherine Hageman

(812) 379-5652

Contributing photogr apher

Jenny Elig, The Republic, P.O. Box 3011., Columbus, IN 47202.

Call (812) 379-5691or email shemagazine@aimmediaindiana.com

COPY EDITOR January 18, 2017

©2017 by AIM Media Indiana.

All rights reserved.

Reproduction of stories, photographs and advertisements without permission is prohibited.

Stock images provided by © iStock.

SEND COMMENTS TO

Cassie Doles

George Albers, MD Board Certified Dan Davis, MD Board Certified

Pam Spencer, NP

SPECIALIZING IN: Laparoscopic hysterectomy Endometrial ablation Surgical and non-surgical treatment for urinary incontinence C-Section • Tubal ligation Normal and high-risk obstetrical care including VBAC 2450 Northpark Suite A • Columbus • 812-376-3311 www.southernindianaobgyn.net january 2017 // She Magazine 3

» editor’s note

S

Crafting Our Perfect Faces Some of you are familiar with my latest hobby, but for those of you who aren’t, let me hip you to it: I like spending my time outside work making doll caricatures of famous people I admire. The process is fairly simple: I knit the doll bodies and, using a felting needle and wool roving, create their facial features ( If you’re on Instagram, you can see my past efforts @KnitYourIdols.).

Crafting the dolls is part meditation, part examination.

After all, when you’re trying to create any representation of someone, you have to boil them down to their most distinguishing physical characteristics. For a Richard Simmons effigy, for example, the doll had to have a blazingly broad smile, friendly eyes and a poof-ball of hair to top it off. Lemmy Kilmister, the bassist from Motorhead, needed two facial warts, long hair and a mustache that joined his sideburns.

Some celebrities are surprisingly difficult to recreate: I gave up on a Dolly Parton doll because I could not figure out how to manufacture her hair.

Mads Mikkelson of “Hannibal” fame has only the faintest of eyebrows, making for a sparse doll face.

No matter how successfully I execute a doll, I’ve developed a new way of looking at faces and at the person behind the face. But I was at a loss when my mother asked for a doll version of me for Christmas.

We all know our own faces better than anyone else in the world. Familiarity can breed contempt, and sometimes we dislike our own faces more than any other face in the world. In our own eyes, our flaws can overtake our entire faces. In my case, I tend to think everyone is focusing on my uneven

nostrils, the random zit on my forehead or the bushiness of my eyebrows. Our mind can distort our features to the point that we are Quasimodo.

But because I was working for my mother (who thinks I am perfect), I focused on my favorite features and my favorite clothes. I would be positively reductive.

I dressed the Jenny doll in black pants and a striped shirt, and gave her long black yarn hair with caramel highlights.

I gave her burgundy lips and green eyes with eyeliner. The Jenny effigy needed large eyebrows, and then she was finished. In focusing on the features that I like, my negative features melted into the background. I have spent time lamenting my uneven nostrils and weird nose; doll Jenny doesn’t even have a nose. I even out my asymmetrical lips with lipstick; doll Jenny’s lips were even. Doll Jenny has flawless knit skin; my skin is rarely free of a blemish, and I have a large scar underneath one of my eyebrows.

After my mom got her Jenny doll, after the surprise wouldn’t be ruined, I posted my Jenny doll on Facebook. Even absent the flaws in my face that bug me, commenters got that it was me right away. It was a lesson I wished I learned sooner.

We can spend time and emotion sweating over these things that distract from our beauty, but in the end, they are nothing. The important features shine through.

jelig@aimmediaindiana.com

Check out past issues of She magazine at

4 She Magazine // january 2017

The Republic's 22nd Annual

Bridal Show JANUARY 29, 2017 | 1 to 4 pm at The Clarion Hotel & Conference Center (On Jonathan Moore Pike at I-65 in Columbus)

Admission is FREE!

3 to 1 Wedding Videos Addison Bakehouse Allie Tyler Photography Audio Magic Entertainment Autumn’s Dawn Aww Snap Photo Booth B.Loved Boutique Bed Bath & Beyond Big Top Productions LLC Blondie’s Tan & Spa Brown County Country Club Clarion Hotel & Convention Center Dags Delicatessen Dancin’ DJ’s Dell Brothers Dimensions Photography Elite Wellness and Beauty Elks Lodge and Events Center Ellis Events Faith in Love Photography Family Chiropractic

First Class Catering Flying Pink Pig BBQ Four Seasons Travel Agency Fourwinds Lakeside Inn & Marina Goecker Building Supplies, Inc. Harrison Lake Country Club Hilton Garden Inn Hotel Indigo Icing on the Cake Johnny Carino’s JP Parker Flowers Liberty Grill Longaberger - Douglass Mary Kay - James Montana Mike’s Negangard Party Rentals Origami Owl Pawlus Dental Perfect Parties Tents & Events Pomp & Bloom

Prestigious Affairs PV Productions Mobile Disc Jockey Rae Bella Salt Creek Golf Retreat Seward Party Rentals Story Inn Taulman Chiropractic: A Creating Wellness Center That Special Touch The Old Barn at Brown County The Original Party Mart The Pines Todd Studio Photography Urban Rhino Photography Wedding & Specialty Cakes by Gloria

Register for bridal packages worth up to $500 from show vendors.

Sponsored by:

For information contact Kathy Burnett at 379-5655, or email kburnett@therepublic.com

24 Hours in a Day

7

Listen to a podcast: “In Your Dreams” hosts Chris Gethard and Gary Richardson team up to unravel listeners’ dreams and their meanings.

Things to Do

Compiled by Jenny Elig Book Reviews by Jodi Prather

1

If one of your New Year’s resolutions was to read more, we have a website for you: GoodReads.com.

Sign up for an account and you can log and review books, all the while connecting with friends and meeting other readers. It might distract you from Facebook.

2

“deux”

Did you resolve to learn a new language in 2017? You’re in luck: Openculture.com offers free courses in 46 languages.

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Check out “Rejected Princesses,” RejectedPrincesses.com, a blog that features “awesome, awful or offbeat for kids’ movies.” Updated every Wednesday, the blog features contemporary and historical women, some of whom have been reimagined as animated princesses a la Disney.

6 She Magazine // january 2017

4

Tap into your visual side.

Follow popular Instagram user Green Couch @green.couch for daily updates featuring surreal and gorgeous settings.

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And another podcast: “The Hilarious World of Depression” is made possible by a grant from HealthPartners and its Make It OK campaign, which works to reduce the stigma of mental health. It’s funny, too, featuring comics such as Maria Bamford and Jen Kirkman sharing their brushes with mental illness. You can find out more about the Make It OK campaign at makeitok.org.

5

If there’s one thing we need in the dead of winter, it’s a lot of laughter. Head to The Commons for “An Evening of Music Comedy featuring Dueling Pianos,” an all-request sing-along comedy piano show, 7 p.m. Jan 27. Light dinner and cash bar provided

by Simmons Winery and 450 North Brewing Co. Must be 21 or older to attend. Ticket information: (812) 374-5342; aables@ivytech.edu and connect.ivytech.edu/events/columbus/duelingpianos.

6

Keep the laughter going with comedian Drew Hastings, 8 p.m. Jan. 28, Yes Cinema. Tickets: $10 in advance, $25 at the door. The show is rated PG-13. Information: (812) 379-1630.

9

Catch the tail-end of Columbus Museum of Art & Design’s presentation of “In Union,” unique vessels and utensils of clay, wood and thread created by ceramic artist Ellen Kleckner. They will be on display through Jan. 30 in The Commons Gallery, second floor, 300 Washington St. Free and open to the public during normal operating hours at The Commons. Information: cmadart. org or columbusmad@gmail.com.

10

First Fridays for Families continues through the winter.

The popular Columbus Area Arts Council series features free performances geared to children in kindergarten through third grade, 6 p.m. the first Friday of the month through May, at The Commons.

Scheduled: “Aesop’s Fables,” Feb. 3; “Spaghetti in a Hot Dog Bun,” March 3

11

Hear some classical music during the Columbus Indiana Philharmonic’s continuing season. Concerts begin at 7:30 p.m. at Columbus North High School auditorium. Scheduled: Pianist Di Wu, Feb. 4; Mendelssohn’s “Elijah,” featuring the Philharmonic Chorus, April 1. Information: (812) 376-2638 and tickets@thecip.org.

15

“Faithful” is an artfully composed, keenly observed, novel RECOMMENDATION sweet little story featuring just a barest hint of magic. Shelby set to start a life filled with potential when a car accident leaves her best friend in a coma and her laden with a huge dose of survivor’s guilt. “Faithful” by Alice Hoffman is available at the Bartholomew County Public Library.

16

“Walking in Beauty: A Hike Across the Grand Canyon” is a presentation by Columbus resident Art Hopkins, who hiked across the Grand Canyon in 2011 and again in 2016. At 6:30 p.m. Jan. 31, Hopkins will share photographs of his experiences.

Cost: Free. Information: mybcpl.org.

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17

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We don’t know about you, but we love the weekly chance to browse and buy at the Columbus City Winter Farmers Market, 9:30 a.m. to 12:30 p.m. Saturdays, through April 15, Fair Oaks Mall.

Warm up your throwing arm and prepare for the 2017 World Cup Corn Hole Board Tournament, 4 to 10 p.m.

Jan. 21, Bartholomew County Fairgrounds Community Building.

Sponsored by Columbus Sunrise Rotary Club to benefit projects in Bartholomew County. Entry fee is $50. Forms are available at columbussunriserotary.org.

14

Catch the 1928 film “The Crowd” during the ongoing Art House in the Red Room series at the Bartholomew County Public Library, 536 Fifth St., 6:30 p.m.

Jan. 24. The program is free; visit mybcpl.org for more information.

“This is All That Was Left,” by visual artist Paige Mostowy, runs through Feb. 3 at the Hotel Indigo Gallery, 400 Brown St. Information: cmadart.org.

The Columbus Symphony Orchestra continues its “Adventures in Great Music” season, and advance tickets for upcoming shows make great New Year’s presents to yourself. Advance tickets: $10 adults, $5 students and seniors. Tickets at the door: $15 adults, $10 students and seniors.

Ages 12 and younger are always free.

Scheduled: “Hometown Talent,” 3:30 p.m. March 5, The Commons.

19

The more music, the merrier you’ll be; the Columbus City Band continues its shows with its scheduled Winter Concert, 2 p.m. Feb. 12 at The Commons. Admission is free, and all shows are performed by more than 50 volunteer musicians.

20

Take a quick trip to catch the Jackson County Community Theatre production of “Little Shop of Horrors” Feb. 17, 18, 24 and 25, at the Pines Restaurant, 4289 U.S. 31, Seymour.

21

Snap up your tickets for the philharmonic’s popular Cabaret Series at The Commons, featuring Judy Kuhn’s revue, “Rodgers, Rodgers and Guetell,” March 9, and Billy Porter, “Broadway and Soul,” April 6.

Tickets: $55 VIP, $35 preferred, $20 general admission. Tickets may be purchased online at theCIP.org or by calling the box office at (812) 376-2638, ext. 1.

22

novel RECOMMENDATION

“The Invisible Life of Ivan Isaenko,”

by Scott Stambach, is an eloquent, heartfelt novel that will satisfy any fan of ill-fated love stories set against a Russian backdrop. Ivan is a product of the Chernobyl disaster, a baby born physically deformed but mentally sharp and destined to live his entire life in a hospital. At age 17, Ivan’s voice is searing, fiercely intelligent and carries this book far above the usual stereotypes. His narration teeters between the humorous and the heartbreaking, delivering an unexpected wit and depth of emotion that kept the pages turning at a fast clip. Check it out at the Bartholomew County Public Library.

23

White Castle is having its annual Valentine’s Dinner. Complete with tableside service and other romantic flourishes, this dinner is surprisingly popular. Make your reservation at whitecastle.com.

24

Work out at home with 30-Day Squat, a free app. The app features various levels of challenges, from beginner to advanced, all designed to get your derriere in peak condition.

january 2017 // She Magazine 7

» community

»

O Canada Carnivale looks north for winter fun In the weeks and months leading up to Lent, communities around the world throw bacchanal celebrations. These revelries offer celebrants a chance to indulge in the pleasures they might give up during the 40 days of Lent: sweets, booze and other earthly delights.

For the past 13 years, kidscommons has held its own pre-Lenten celebration, Carnivale. Each year, a different country serves as the event theme; this year it’s Canada.

“Our goal is to create a winter festival feel using themes from Canada,” says Diane Robbins, kidscommons community relations and marketing manager. “Weather permitting, we hope to have a heated tent on Washington Street to expand

8 She Magazine // january 2017

the fundraiser.” All proceeds go to the operating budget of the museum.

The night will include a free signature drink, food prepared by Gethin Thomas of Henry Social Club, cash bar, live and silent auction and live entertainment.

“Carnivale offers a casual night of fun as we fill the museum with the sights, sounds and tastes of Canada,” Robbins says. “We work very hard to provide an entertaining, authentic evening for our guests that allows them to escape the February blues and take a trip to another country, even if it’s only for a few hours.”

This kidscommons benefit is for guests 21 and older. Museum regulars should note that kidscommons will be closed Feb. 10 to 12 for the festivities.

Canada When 7 to 11 p.m. Feb. 11 Where kidscommons Tickets $75. Stop by kidscommons to make reservations, call (812) 378-3046 or purchase them online after Jan. 12 at kidscommons.org.

Tickets also will be sold at the door.

Information kidscommons. org, (812) 378-3046 Carnivale 2017

When

Quality Matters!

Family owned and operated since 1980.

The Republic’s

Bridal Show Are you ready for your big day? Whether you’re at the beginning of your planning or are simply looking for finishing touches, head to The The Republic’s 22nd Republic’s Annual Bridal Show 22nd annual When: 1 to 4 Bridal Show. p.m. Jan. 29 Featuring Where: Clarion Hotel more than 50 and Conference booths showCenter, 2480 W. Jonathan Moore Pike casing reception locations, Cost: Free photograInformation: therepublic.com phers, caterers, dresses, cakes and other wedding necessities, the Bridal Show promises to be a great way to spend an afternoon. Admission is free.

Only local body shop in the area that is I-car gold! www.voelzbodyshop.com 3471 Market Street, Columbus IN 47201

812-376-8868

“Like” us on Facebook

for updates about She magazine events, work on our upcoming issues, photos and more!

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» fashion

Style Equation Mix and match for successful results

By Jenny Elig | Photos by Cassie Doles

Admittedly, we spent most of our academic careers avoiding any math classes that came down the pike. But stripped to its barest elements, math is about balance. It’s about solving puzzles. Sometimes in fashion, just as in math, there’s more than one possible outcome.

Here, we give you a base outfit along with three ways to solve for x, whether you’re headed in to work, playing on a casual day or going out for a night on the town.

Where we shopped Red Lips Spatique, 643 Washington St. (812) 372-0477, facebook.com/RedLipsSpatique Lockett’s Ladies Shop, 426 Washington St. (812) 376-8363, lockettsladiesshop.com Boutique Elise, 408 Washington St., boutiqueelise.com Elements of Nature, 609 Washington St., (812) 343-2960

10 She Magazine // january 2017

+ Work Jersey cardigan, $24.95 and scarf, $59, Lockett’s Ladies Shop

+ Play Hat, $24.95, Elements of Nature, and necklace, $33.95, Red Lips Spatique

+ Base Dress, $44, Boutique Elise

Going out Necklace, $42, and clutch, $144, Lockett’s Ladies Shop

january 2017 // She Magazine 11

» fashion

+ Work Corduroy skirt, $32, Boutique Elise

+ Play Vest, $186, and purse, $298, Lockett’s Ladies Shop

Base Shirt, $42, Boutique Elise, and jeans, $44.95, Red Lips Spatique

+ Going out Shawl, $26.95, Elements of Nature, and necklace, $18, Red Lips Spatique

12 She Magazine // january 2017

+ Work Leggings, $14, Boutique Elise

+ Play Sweater, $45, Boutique Elise, and purse, $190, Lockett’s Ladies Shop

+ Base

Going out

Striped tunic, $36.95, Red Lips Spatique

Clutch, $118, Lockett’s, and necklace, $21, Red Lips Spatique

january 2017 // She Magazine 13

Designs

Throwing Shade Shine a light with this easy project Created by Jenny Elig

14 She Magazine // january 2017

I

I have blackout curtains on all the windows of my bedroom, and the back of my apartment is pretty shady; on certain days, it’s as though I live in a cave. This would be great if I could still sleep in, but the aging process has robbed me of my ability to sleep past 7 a.m. My advancing age has also made it difficult to see details in low light.

In short, I need more light in my place. Also, getting old is hard.

I like hanging lamps because they can be unobtrusive and, by nature of what they are, do not take up floor space. If you don’t want to fiddle with getting a hanging lamp kit, you can use this concept to gussy up a shade on an existing lamp. The end result reminded me of opaque milk glass vases or lampshades.

Step 1: Take a look at your lampshade and decide what kind of pattern you want it to have. Glue glass discs to the shade, with an eye toward balance and consistency.

Step 2: When everything has cooled, paint your shade, discs and all. We used an opaque seafoamgreen shade of Valspar, which comes in a convenient sample size. Let your shade dry, then turn it upside down and paint it again to ensure that you didn’t miss any spots.

Let it dry some more.

What you need: Lampshade Adhesive (we used a hot glue gun) Flat glass discs Paint and a paintbrush Hanging lamp kit (optional)

Step 3: Set your shade up on your hanging lamp kit. Hang according to manufacturer’s instructions.

january 2017 // She Magazine 15

» style

New Year,

New Color

Pantone Color Institute’s color of the year is ‘greenery’

By Leanne Italie, Associated Press

A

Amid social, political and environmental tumult around the world, the Pantone Color Institute plucked fresh and zesty “greenery” as the color of the year for 2017.

The vibrant green with yellow undertones is an answer, of sorts, to bruising 2016, signaling a yearning to rejuvenate, and to reconnect to both nature and something larger than oneself, says Laurie Pressman, the institute’s vice president.

The experts at the institute, which advises a variety of industries on the use of color from fashion and home design to packaging and product development, have been choosing a color of the year since 1999.

It’s a way to conjure the emotions that colors evoke.

The team at Pantone, based in Carlstadt, New Jersey, scouts trends through the year in media, on runways and at trade shows around the world.

The color “greenery,” similar to chartreuse, is well represented in the first buds and grass blades of new spring, but it also plays out in history at times of major cultural shifts, including the suffrage movement and flapper era of the 1920s and the war and racial justice protest movements and psychedelia of the ’60s and ’70s.

“It’s been there during times of bold change, when people are exploring,” Pressman says.

The hue is in contrast to the soft, serenity-inducing dual choices of “rose quartz” and “serenity” blue as the colors of the year for 2016.

16 She Magazine // january 2017

In addition to the emerging recycle-and-share economies, we have green rooftops, green spaces and indoor vertical farming. In home decor, there’s a trend to connect with the elements outside through open spaces and vast windows, and a desire to bring nature inside through forestry murals and living moss walls, Pressman said.

On the industrial side, Skoda and Mercedes showed bright green cars for 2017. For the kitchen, Pantone spotted its shade in appliances, including a Keurig coffeemaker, and in cookware.

And in fashion, menswear designers have played into the idea of gender fluidity through prints and accessories of bright greens, along with the creators of womenswear and beauty products, ranging from the couture of Oscar de la Renta in a leaf-embellished gown to

bright green shades for eyes, nails and lips.

Katy Perry, Kylie Jenner and Lena Dunham have all taken turns dyeing their hair bright green.

Last year, a cologne from the Diana Vreeland brand came in green and was dubbed “Bold.”

The shade also symbolizes the organic and health frenzy in cleaning products and food — hello matcha! — coupled with efforts to rethink food waste in restaurants and processing plants.

In the tech and digital spaces, the color pops up in products like earbuds and in logos and advertising for apps and startups, Pressman said.

“We saw it always as a bold color,” she said, “but it may not have been accepted by some people. Today we look at this as a color associated with innovation.

It takes on a whole different feeling.”

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3450 N. National Rd, Columbus | 812-376-9661 629 E Tipton St, Seymour | 812-522-7738 1-800-Carpet1 | www.carpetone.com january 2017 // She Magazine 17

» home

What’s trending in kitchen design in 2017? Yip and two other interior design experts — Caleb Anderson, co-founder of the New York-based design firm Drake/Anderson, and Brian Patrick Flynn, interior designer for HGTV’s Urban Oasis 2016 home giveaway — shared their favorite innovations and thoughts on which trending design choices will stand the test of time.

Think black and white

»

Let’s Get

Cooking A new year brings kitchen updates

By Melissa Rayworth, Associated Press

18 She Magazine // january 2017

Americans briefly scaled back the scope of home renovation projects after the recession began nearly a decade ago, says interior designer and “HGTV Design Star” judge Vern Yip. But even during the peak of that focus on smaller, more sustainable living, the size and complexity of kitchen designs continued to grow.

“The kitchen is the heart of the home,” Yip says, and people see it as good place to spend money and recoup the investment when they sell their home.

Black and white are the trendiest colors now for kitchen design, and Flynn points out that they’re also timeless. A black and white palette works with virtually any accent color, he says, so “if you go black and white, you really only have to spend once.”

Right now, “black appliances with more of a matte finish” are among Flynn’s favorites. Yip says cabinets in both black and white are popular, and look great mixed together.

That’s another trend all three designers are seeing: upper and lower cabinets done in different finishes and materials.

Anderson recently designed a kitchen in London that has upper cabinets made of metal and glass, with lower cabinets made of cerused wood. “They need to complement each other,” he says, “but everything doesn’t have to match.”

Get creative

Anderson also notes that it’s popular to design a kitchen island out of different materials than the cabinets and countertops. That puts a personal stamp on the room, especially if you make your island out of a distinctive piece of furniture, like a vintage cabinet.

By using popular materials in unique ways, you can design a kitchen that feels current but won’t look dated as trends change. Flynn is a fan of that approach: For HGTV’s Urban Oasis giveaway house this year, he chose a reflective, black marble mosaic tile for

the kitchen walls, from the counter all the way up to the ceiling. The look is on-trend, but has a classic beauty that won’t need renovating in a few years.

He also used concrete for the countertops, a popular option now but one with a classic simplicity. Along with concrete, Anderson and Yip say quartz countertops are popular. Quartz is more durable than marble, which can easily stain, and more consistent in color throughout a large slab.

Textured and colored glass is another way to jump on a trend in ways that reflect your own style, Anderson says. He’s seeing glass used to surround the hoods above stoves, for backsplashes and as cabinet fronts.

Mix your metals

Gold, brass and other yellow-toned metal finishes have been popular for several years, says Yip, and now white metal finishes like chrome, pewter and stainless steel are catching on too.

Anderson recently used a mix of black and steel finishes in one kitchen, along with brass. All three designers suggest going with your favorites

and feeling free to mix and match.

“The hardware in your kitchen is sort of like the jewelry,” and you can have fun adding that bit of bling, Yip says. Changing your hardware is a nice way to update the kitchen without having to change the cabinets.

You can also bring in a light fixture with a metal that’s different from your cabinet hardware. Yip is seeing many clients opting to splurge on dramatic lighting in the kitchen, rather than in the dining room.

“The old way of thinking is you spend thousands of dollars on the crystal chandelier over the dining table, but lighting over the kitchen was practical,” he says. Now, there’s more emphasis on kitchen lighting “that doesn’t feel functional but has a really polished aesthetic quality.”

Tech isn’t an afterthought

Flynn used a Wi-Fi-enabled oven (easily controlled from a smartphone) in the Urban Oasis house, as well as a refrigerator equipped with cameras accessible from a digital app, so you can see what you have inside it. “While you are out, you can decide on the fly what to buy and bring home to be stocked up for dinner,” he says.

Smaller appliances are a priority for many homeowners. “People tend to clutter their countertops with small appliances or put them in the cabinet and have to pull them out,” Anderson says. So designers now routinely figure in storage space where small appliances can be concealed but easily accessed.

Also, says Anderson, “Clients have so many devices, smart devices,” that they need “an area in the kitchen that’s devoted to USB ports and chargers.” january 2017 // She Magazine 19

» first comes love

You’re NOT Invited

What to do (and not to do) when you don’t get invited to somebody’s wedding

»

By Catherine Hageman

I’ve written before about how much I love weddings to the point where you’d be forgiven for thinking I’m obsessed (which is totally true). Planning my wedding has been one of the most fun experiences of my life. But there was one important part of planning that stressed me out: the guest list.

It is probably one of the more contentious topics a couple has to tackle when it comes to planning the wedding. Balancing how many people you can invite within your set budget is tough enough, but then you’re expected to choose between people. If you invite one couple from a group of friends, do you have to invite the rest? What if you haven’t talked to someone in a while? How about people who are really close to your parents but not so much you?

I absolutely hate upsetting people, but inevitably someone is going to be left off

20 She Magazine // january 2017

the guest list, and that can lead to hurt feelings. Parents might expect certain friends to be invited, only to have those hopes dashed by the bridal couple.

As a bride-to-be with a limited budget and space, I had to make some tough cuts to my wedding guest list, something that’s really difficult for me. And while I can understand disappointment, I’ve heard quite a few stories about friends getting angry at the parents of the bride and groom because they weren’t invited to that child’s wedding. Personally, I have little sympathy for those people.

I get that everyone wants to celebrate with the happy couple, or at least the happy couple’s parents. But just because you’re friends with someone does not mean you’ll get invited to their child’s wedding. Remember this is not a social party for the parents; this should be about the people getting married. Even if par-

ents are helping to pay for the wedding, ultimately the couple should get the final say in who get to be witnesses to their marriage ceremony.

Also, weddings are expensive, particularly when it comes to feeding and supplying drinks to more than 200 people. Every person adds to the bill, and sometimes hard cuts have to be made in the face of event space and money spent.

It might hurt your feelings not to be invited, but absolutely do not confront or get angry at the parents or (heaven forbid) the bride and groom. I’ve been left off the list of several weddings, and I completely understand when that happens. It cer-

tainly doesn’t diminish my good wishes for the couple.

If you were not invited to someone’s wedding, look at it as one less gift you have to buy and one less Saturday night you have to give up. When you see the family in public, be gracious and happy and try to understand it was probably a tough decision by a stressed-out bridal couple that left you off the list. Getting confrontational after the fact never solved any problems, and it probably won’t make you feel better, either.

After all, a wedding should always be a happy occasion, whether you were there or not.

Catherine Hageman is a Columbus resident.

She has published three books under the pseudonym Cate Dashwood. You can find out more about her books online at catedashwood.com

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» 5 questions for ...

Aundree Dougherty leads a group discussion with the troop.

Right, Dougherty’s troop on outings.

Aundree Dougherty,

Girl Scout troop leader Interview by Jenny Elig

Once a week and on weekends, off and on for the past nine years, Aundree Dougherty meets with the 15 sixth- through ninth-graders who are members of Girl Scout Troop 1686. During their weekly meetings, Dougherty and four other moms work to shape and build the character of the girls in their troop as they earn badges for achievements and activities in the Girl Scout program.

Girl Scouts, which in 2012 celebrated its 100-year anniversary, “gives girls opportunities to do things they normally couldn’t do,” Dougherty says. “As an adult, I see that the Girl Scout law has a lot of virtues; we show these girls you can have virtues to help make the world a better place, and it’s important to learn about women and leadership roles.”

22 She Magazine // january 2017

How did you end up leading a troop?

I was a Girl Scout as a child; I started in first grade, and I was active up until my senior year in high school.

What did you take from your time as a Girl Scout?

I’m still friends with several of the girls I was scouting with. You feel like you make a difference, and you want to pass that on to your own kids. I want my daughter (Zoe, who is in Troop 1686) to have those same types of experiences. I want my daughter to have those good times.

I think the biggest thing for me growing up was leadership. You end up doing a lot of leadership roles with the younger Girl

It’s just getting outside and getting away from the everyday school work, busy life, and they like that.

Scouts. I really enjoyed all the songs we learned, and I got to be a music leader. Plus, community service: We always do at least one community service as a troop. It opened my eyes to some of the needs the community had.

What do the programs in Girl Scouts teach to girls?

We’re helping the girls be aware of media — all the different aspects: good, bad and ugly. They need to take away positive things and be aware that it can harm their self-esteem and harm their selfimage. We don’t need special products to be beautiful. With cookie sales specifically, they really

What is your wish for the girls in your troop?

Dougherty snaps a selfie during a Girl Scout event.

focus on making a goal. I think it gives the girls opportunities they might not meet otherwise in the business world. And then there’s the camping experience, too. They learn how to pitch a tent and cook over a campfire. Our girls love to go creek stomping, and it’s free.

My wish for all of them is to be self-confident, to be self-reliant.

One of my big themes really is making the world a better place, and that small things do make a big impact. My wish is that they can build the confidence to make this world better.

What’s your favorite Girl Scout cookie flavor?

Thin Mints. I’m a big chocolate fan, and I like peppermint everything.

january 2017 // She Magazine 23

Raising the Bar

T

Winding path led Amy Holmes back to Columbus and to Henry Social Club

by Jenny Elig

The moment she put the lock on the back of the U-Haul truck and drove out of Portland, Oregon, Amy Holmes felt that lift that accompanies a fresh start. As she headed out of her home base for the past 25 years, she pulled over a few times to cry, overwhelmed by emotions that sometimes don’t have words.

“It was a completely fresh start, but with some very familiar elements,” she says. She was, after all, heading back to her hometown.

The ties that bind Grandchildren have to live their own lives, Elizabethtown resident Jeanne Brown says, no matter how much you want them to live close by. She is the main binding that pulled Holmes back to Columbus; she is Holmes’ grandmother and, Holmes says, the nicest person in the world.

But they haven’t spent much time together. Holmes’ first stint away from home was during her senior year of

24 She Magazine // january 2017

high school, which she spent at Interlochen Arts Academy in Interlochen, Michigan. There she majored in voice and piano as she got lessons in being on her own. “I learned how to be away from home,” she says. “I learned how to thrive in a little less-structured learning environment.”

Not long after graduation, she headed to Eugene, Oregon, then to Portland. She worked in retail until a dare from a friend led her into banking. She stuck it out in a call center and was promoted to manager. She became a certified Six Sigma Black Belt, focusing on customer service. She was head-hunted by a bank in Seattle that went belly up.

Looking for clear head space, Holmes traveled to Southeast Asia.

“I spent some time there doing some soul searching, just figuring out what my priorities should be in life,” she says. “It was not a paycheck. It was not things. It wasn’t money. It wasn’t a title. It was being around people I

Photo by Cassie Doles

january 2017 // She Magazine 25

loved and doing what brought me joy.

It was figuring out how to restructure my life so I could spend the majority of my time doing things that brought myself and other people joy.”

When she returned to Seattle and her rent went up, Holmes headed back to Portland. Her local bar, The Standard, was looking for a bartender. The owner, her friend, gave her a nudge.

“He said, ‘I think you can do this,’” she recalls. “I’m a little reluctant about Servings: 1 having the spotlight.

Spicy tequila (see below) I think at some point Strawberry shrub (see below) I decided I’d rather Splash of Solerno Blood Orange Liqueur watch and just learn Mix 2 ounces spicy tequila, 1 ounce strawberry shrub from that. (Barand a splash of Solerno Blood Orange Liqueur. tending) gave me a Shake with ice for 30 seconds until lightly frothy chance to listen to and very cold. Strain into a chilled coupe glass and other people’s stories garnish with a fresh strawberry or lime slice. and to realize how For the spicy tequila: complex every per4-5 jalapeno peppers son you meet is.”

1 bottle silver or reposado tequila As Portland’s (such as Corralejo Blanco) population, crime Cut jalapeno peppers and place them in a large, lidded and rent swelled, glass or plastic container. Pour in tequila. Let sit at room Holmes visited temperature for at least 24 hours or until your desired her grandmother. level of spiciness is achieved. Strain through a fine mesh Surveying the scene, sieve to remove all jalapeno seeds and pieces. Store she thought it was in a cool, dark place in a nonreactive container. time for a change.

Columbus, she says, For the strawberry shrub: Cut the tops off 2 pounds fresh ripe strawberries, then had become a place quarter the berries into a large, nonreactive lidded container. she not only could Cover with 2 pounds dark brown sugar and stir. Let berries live in, but one she macerate at room temperature for at least 1 hour, or up to would enjoy living 24 hours if refrigerated. Add ½ gallon apple cider vinegar, in. A month later, stir well, then cover and refrigerate for seven days, stirring she was psyching every day. Strain off fruit using a fine mesh sieve and store herself up to drive a liquid in the refrigerator in a nonreactive container. The shrub will be really strong-tasting at first but will mellow over time. big U-Haul truck to It is best used within six months, but discard if it shows any Indiana.

Fuego de Fresa

sign of mold. The pickled leftover fruit makes excellent jam.

Back home again The drive from Oregon to Columbus took her four days.

She and her little black cat, Walnut, stopped off each night at a hotel with a 26 She Magazine // january 2017

pool. As Walnut relaxed in the room, Holmes would decompress in the pool.

Back in Bartholomew County, she spent her time reacquainting herself with southern Indiana, rolling in the two-tone Lincoln Town Car she bought from her grandmother. She and Jeanne would get their nails done, go to the antiques mall and see the house in which Jeanne grew up. “I was thrilled to death to think she was coming back,” Jeanne says. “Having her close by is great. Amy is her own self, but she is always there for you if you need her.”

Taking the bar She took a retail gig as a wine steward at Kroger, where she spent six months adding to her wine knowledge. She met people who were regulars at Henry Social Club, one of Columbus’ upscale restaurants.

Holmes also met with a family friend who worked in the beverage industry, Matthew Gordon, now the wine director at Brown County’s Story Inn. Gordon was then the man behind the bar at Henry Social Club, and Holmes would come in to visit. She brought with her shrubs (vinegar-fruit liquid used in cocktails) for the staff to use, and she left an impression, so much so that the day Sam Baker was promoted from server to Henry Social Club general manager, he went looking for Holmes. “I was impressed by her before we even sat down for the interview,” Baker says. “She’s a heavy hitter.”

And Holmes was already half in love with Henry Social Club. She took the job, signing on for two nights as a server, two nights as a bartender. She is Henry Social Club’s first female bartender.

Her first step was makeovers for the wine and cocktail programs; it was an opportunity for experimentation, something owner chef Gethin Thomas encourages.

“To me, bartending is cooking with alcohol,” she says. “It’s the chemistry and the challenge of all of that work that is done on the food side of it, and all of this work that is done on the alcohol side of it, and then the food and wine pairing.”

Holmes’ palate is one not everyone has, Gordon says, and it’s a palate of which he’s a little jealous. “She can taste foods, and she can see pairings easily,” he says. “She has a very close relationship with food and drink.

She’ll taste something and say, ‘Oh, this would go really well with this and that.’”

Her next step was setting a training program for the other servers, giving them nuanced lessons on wine and acquainting them with the goings-on behind the bar. “It’s very empower-

At a rest stop, Walnut gets a moment of freedom during the drive from Oregon to Columbus. Right: Holmes with her grandmother, Jeanne Brown.

ing to have this knowledge that not everybody has and to be able to share it, to be a teacher,” she says.

Her path, Holmes says, has been winding, and because of her life experiences, she can offer a knowledgeable, empathetic ear. “I’ve followed whatever has interested me, and I’ve been fortunate to be able to just do

things on a whim and have them turn out well,” she says. “If you’re thinking about trying a thing and you need a cheerleader, I’m here. If you’re a young woman or an old woman that’s looking to make a big change in your life, you can. Find your support group, find the people that love you and go for it.”

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28 She Magazine // january 2017

« cuisine

Pasta, anyone?

Fresh linguine with shrimp and peas This is a dazzler of a pasta dish.

When you combine fresh pasta with big shrimp you are quickly telling your guests that they are in for a treat.

But it’s not just the guests who will be happy. The whole dish comes together in about 20 minutes. Really! Truly!

Adding some of the pasta’s cooking water to the dish cuts the heaviness of the cream sauce, plus the bit of starch that stays in the cooking water helps bind the sauce to the pasta. Salt the sauce lightly, if at all, up to the point where you add the pasta cooking water, which will also be salted. Then taste and see if you need more seasoning.

By Katie Workman, Associated Press

RECIPE Kosher salt to taste

½ cup chopped fresh basil

2 tablespoons olive oil

1 cup frozen peas

2 cloves garlic, peeled and lightly crushed

1 cup heavy cream

2 pounds peeled and deveined extra-large shrimp 3 tablespoons tomato paste ½ cup dry white wine ½ cup chopped fresh parsley

Fresh ground pepper to taste 2 9-ounce packages fresh linguine Chopped fresh parsley or basil to serve

Bring a large stockpot of salted water to a boil.

Meanwhile, heat the oil in a very large skillet over medium heat and saute the garlic for 3 or 4 minutes just until it starts to lightly color. Remove the garlic cloves and toss them.

Add the shrimp to the skillet and saute for about 3 minutes until they have started to turn pink but are not cooked through, then remove them with a slotted spoon to a plate and set aside.

Add the tomato paste and white wine to the skillet and stir until the tomato paste has dissolved into the wine. Add the parsley, basil, peas and cream and bring to a simmer.

Season with pepper. Return the partially cooked shrimp to the sauce and continue to simmer until the peas and shrimp have cooked through, about 2 minutes.

While you are making the sauce, cook the pasta in the boiling water according to package directions, about 4 minutes. Remove ½ cup of the cooking water and stir it into the sauce, then drain the pasta. Taste the sauce and see if it needs more salt or pepper.

Return the pasta to the pot, pour the sauce over it and toss to combine. Transfer to a serving bowl, sprinkle with additional parsley or basil if desired, and serve immediately.

january 2017 // She Magazine 29

» cuisine

The other poultry Roasted duck is easier and more delicious than you think

By Sara Moulton, Associated Press

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why.

It’s definitely no more complicated than cooking a whole turkey, and I think it tastes far better. Some folks surely suspect that duck is gamey, but that’s only true of some wild ducks.

It’s not true of the kind known as Pekin (or Long Island) duck, the domesticated product most widely available at supermarkets.

Other folks shy away because they’ve heard that duck is too fatty and rich. Sure enough, there is a fair amount of fat in duck, but most of it is in and under the skin. The meat itself actually is quite lean. And — surprise! — duck fat, unlike beef fat and most kinds of poultry fat, boasts some of the same healthy attributes as olive oil.

So this winter why not roast a duck? As noted, it’s pretty simple. However, you do need to set aside enough time to let the bird cook properly in the oven, just as you would when roasting a turkey. The goal is a bird with crispy skin and moist meat. The easiest way to make it happen? Roast the duck low and slow, pricking the skin every so often to drain out the fat. (Do be careful, however, not to prick the meat; you don’t want to lose any juices from the meat.)

At the end of the process, the duck is treated to a final crisping in a high-heat oven, then retired for a nice long rest to let the juices redistribute before the bird is carved.

The slow-roasting process provides you with ample time to make a succulent sauce from the bird’s giblets, neck and wings. Those parts are browned in a saucepan along with onions, carrots and garlic, then simmered in red wine and chicken broth, and finally finished with green peppercorns and Dijon mustard. (You’re welcome to lose the peppercorns if they’re too hot for you.)

The end result is a wonderfully tasty duck swimming in a French-style sauce. Fancy and much more interesting than turkey.

30 She Magazine // january 2017

RECIPE 5½- to 6-pound Pekin (Long Island) duck Kosher salt and ground black pepper 1 tablespoon vegetable oil 1 small yellow onion, finely chopped 1 small carrot, coarsely chopped 2 cloves garlic, smashed with the side of a knife 1 tablespoon tomato paste 1 cup dry red wine 1 stalk celery, coarsely chopped 2 sprigs fresh thyme 1 bay leaf 3 cups low-sodium chicken broth 2 tablespoons all-purpose flour 2 tablespoons drained bottled green peppercorns, packed in brine 1 tablespoon Dijon mustard

Heat the oven to 250 F. Remove the neck and giblets from the cavity of the duck, pat dry and reserve. (Save the liver for another use, such as sautéing and serving on toast.)

Cut the last two joints of the wings off and reserve. Remove the excess fat from the cavity of the duck and cut off the flap of skin at the back end of the duck. (You can save the skin and fat to render into duck fat for future use.) Rinse the duck under cold water and pat dry with paper towels.

Using the tip of a paring knife, prick the duck all over in ½-inch intervals, inserting the knife at an angle to pierce just the skin, not the flesh. Make sure to prick the skin around the leg thigh joint thoroughly, as there is a lot of fat stored there. Season the duck well with salt and pepper. Place on a rack in a roasting pan and roast on the oven’s middle shelf for 3½ hours, removing the roasting pan after the first and second hour of roasting to re-prick the duck skin.

After the duck has roasted for 3½ hours, carefully pour off all the fat at the bottom of the roasting pan (reserving it for other uses, such as sauteing potatoes), and increase the oven temperature to 450 F. Return the duck to the oven and roast it for 10 minutes. Transfer the duck to a platter, cover with foil, then let it rest for 30 minutes before carving.

While the duck is roasting, cut the neck and wings into 1½-inch pieces. In a large saucepan over medium-high, heat the vegetable oil. Add the neck, giblets and wings. Cook, stirring often, until golden brown, 8 to 10 minutes. Reduce the heat to medium and add the onion, carrot and garlic. Cook until the vegetables are lightly browned, 5 to 8 minutes.

Add the tomato paste and cook, stirring, for 1 minute. Add the wine and bring to a boil, stirring to pick up any browned bits on the bottom of the pan.

Boil until most of the wine has evaporated. Add the celery, thyme, bay leaf, broth and 1 cup water. Bring to a boil, reduce to a simmer and cook, skimming off any scum that rises to the surface and adding water to the saucepan if the liquid dips below the bones, until the duck is ready to come out of the oven.

While the duck is resting, strain the stock and discard the solids. Measure the liquid. You should have about 1½ cups. If you have more, boil the liquid down. If you have less, add water. In a small bowl, whisk together the flour and ¼ cup water. In the saucepan, bring the duck stock to a boil, add the flour mixture in a stream, whisking. Bring the mixture back to a boil and simmer 4 minutes. Stir in the green peppercorns and mustard, then season the sauce with salt and pepper.

Carve the duck and serve each portion with some of the sauce. january 2017 // She Magazine 31

» mind over mom

The Back Story

P

Holidays come with their own set of questions by kelsey declue

Phew, these last couple of months have been doozies! Our kids, Evey and Nolan, are ages 3 and soon-to-be 5, respectively, and we recently discovered what we suspected many months ago: The holiday season would be overflowing with excitement.

After all, they’re at the perfect ages; they’re both full of belief and amazement.

I feel as if we got suited up for Halloween trick-or-treating and didn’t look back until January. It’s been about two and a half months of numerous countdowns to various festivities and events, weeks of trying unsuccessfully to taper treats and indulgences, and countless nights of trying to answer why Pilgrims came to America or how reindeer can pull an archaic vehicle loaded with a full-grown man and a massive bag of toys.

Here are some of my favorite questions the recent holiday season has yielded: »“Why does everyone dress up to be scary on Halloween? Are zombies real? Do bodies come out of the graves at night?” Nolan still has a fear of cemeteries, by the way. It’s not easy to get a 4-year-old to comprehend the difference between body and soul. »“Did you know that the Pilgrims came over on the Main Flower?” “You mean the Mayflower. The ship was called the Mayflower.” Eyes roll. “No, Mom, it’s the Main Flower. They rode on the Main Flower because it was the biggest flower.” »“Mom, how does Santa know what we’re doing all the time?” Try answering that one believably without scaring the daylights out of them and making the Jolly Old Elf sound like a creeper. »“What is myrrh? And why would baby Jesus want that? They should have given him diapers or toys.”

And don’t even get me started on explaining how one year can become the next overnight to a 3-year-old who spent the Christmas season thinking she could speed up the December days by just opening more flaps on her Advent calendar boxes. The list of quotes goes on. They’re just one piece of the many memories we made this season.

We chose to ring in 2017 with close friends and family who have children of similar ages. Friends of ours temporarily lost their minds and offered to host our families, and we filled their basement with a gaggle of wound-up kids, ranging from still-in-diapers to age 9. It was a chaotic night that perfectly illustrated where we are in our lives right now.

Naturally, I’ve spent the last several weeks fondly recounting 2016 and anticipating 2017. The days just seem to slip through my fingers, and in our busy lives with busy preschoolers, it’s all too easy to get bogged down in the day-to-day. We blink and wonder where time has gone. Many days we’re just trying to keep up, let alone move ahead.

But that’s OK. That’s the way it should be right now. It’s the trade-off for endless snuggles, being able to revisit the world through an innocent child’s eyes and let’s face it, playing with toys (Nerf guns and Matchbox cars) that otherwise you’d be deemed too old to get away with (*cough,* Ike).

It’s even more crucial than ever for me to take these moments that a new year provides and reminisce. As we head deeper into what is sure to be another hectic year, my heart is full and hope is high because with the chaos come more exciting firsts, more fun and of course, lots of love.

Kelsey DeClue is a Columbus native, a wife and the mother of two. She is the public relations coordinator at Columbus Regional Health.

32 She Magazine // january 2017