Fargo Inspired Home Magazine September/October 2018

SEPTEMBER

OCTOBER 2018

FALL

Welcome Home...

Angie Kuznia CEO & Owner Titan Homes, Inc.

Jayson Kuznia Vice-President & Owner

Danielle Williams Megan Meyer Project Designer

Project Designer

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CONTENTS

SEPTEMBER/OCTOBER 2018

VOLUME 9, ISSUE 5

PHOTOGRAPHY BY TERRI FERRAGUT

FEATURE 46 BUILDING TOGETHER Titan Home Owners, Jayson and Andrea Kuznia, have built a family, a business, and a life together.

DEPARTMENTS 16 TRENDS Amazing products and ideas for enhancing your kitchen.

22 PETS A new baby is arriving! Find out how to prepare your dog for the new family member.

28 IMBIBE Tea, the ancient drink, is as versatile as the imagination will allow.

10 | SEPTEMBER/OCTOBER 2018

36 DESIGN JW Kitchens owner, Audrey Newman, unveils her home’s new, fabulously redesigned kitchen for Inspired Home readers.

56 TRAVEL Bailey Hovland shares her family’s trip to a national treasure, Glacier National Park.

64 HUMOR Our Bernie Erickson puts his own special spin on fall lawn care.

70 CUISINE Chef Granville shares some techniques and new elements that will add that will add “flavorful excitement” to your cooking.

ADDITIONS 12

Musings

14

Contributors

72

Wine Wisdom

84

Reflections

78 INGREDIENTS Sharing food, life and love with Lauren Ferragut Carlson’s Scandinavian baking.

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MUSINGS Distributed through The Forum of Fargo-Moorhead (selected distribution area) Inspired Home Associate Publisher Terri Ferragut Phone: 701.866.4405 Email: terri@inspiredhomemagazine.com terri.ferragut@gmail.com Find us on

(Inspired Home Magazine)

Editorial Director Terri Ferragut

PHOTOGRAPHY BY ZAINAH HAIDER

I

Creative Terri Ferragut Susan Walker Amy Pollard Director of Operations Scott Drzewiecki

think cooking with family is one of the healthiest and happiest things anyone can do.

It is a favorite gathering spot for sharing life, love and, just as important — food and boundless culinary adventuring. Many of my memories stem from experiences I’ve had in a kitchen with my family, and I wouldn’t trade those moments for anything.

Helping my mother and grandmother in their kitchens is where I first learned the basics of cooking and, for that, I am very thankful. The food didn’t always turn out perfectly, but no matter what the outcome, there is always a great story to tell. Cooking together creates traditions. Enjoying Thanksgiving and Christmas festivities, chatting up a storm in your kitchen and making finishing touches to the holiday meal will always remain moments we cherish. Those experiences shared over the years have instilled a love for cooking and baking in all four of my grown children. All four are superb cooks! Hopefully, they will continue to share their appreciation for creating good food with their own families.

In this issue, as we near the holiday season, Inspired Home shares many ways to design inspiring beauty and functionality into a vital space in our homes — our kitchens. Our wish, most importantly, is that this treasured area remains a gathering space that yields many years of delicious meals and treasured memories.

Contributing Photographers Travis Beauchene Lauren Ferragut Carlson Zainah Haider Contributing Writers Lauren Ferragut Carlson Bernie Erickson Terri Ferragut Bailey Hovland Ashley Ferragut Johnson Dayna Del Val Granville Wood Copy Editor Keri Guten Cohen Social Media Director Bailey Hovland

Production representative

Happy Fall! Enjoy the Inspired Home Kitchen, Design & Dining issue!

Terri Ferragut Associate Publisher Editorial Director terri.ferragut@gmail.com terri@inspiredhomemagazine.com

12 | SEPTEMBER/OCTOBER 2018

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Welcome to CONTRIBUTORS Every issue we share a fresh and local approach to your home and life.

Terri FerrAGUT Every issue, we take great pride in presenting this beautiful local home and lifestyle guide we call Inspired Home.

From design to great food our goal is to provide you with relevant information you value.

Truth of the matter is, without the heart and dedication of this talented and professional team, this publication would not be possible. Issue after issue, their creativity brings Inspired Home to your doorstep or area business. They inspire me. dAynA del VAl Del Val is the executive director of The Arts Partnership, where she writes a monthly column on the arts for The Forum, manages two staff members and an active board, and works to support the mission of cultivating the arts in our community through a variety of ways. In other words, she wears 27 hats! She is also a professional actor and writer. She lives in Fargo with her husband and their golden retriever, and she loves when her college-aged son is home on breaks.

BAiley hoVlAnd As an English writing major at Concordia College, Hovland is passionate about writing and social media. "Blending my obsession for interior design with writing and scrolling through the endless feed of tweets, pins, and Instagram posts is my idea of 'living the dream,'" she says.

Hovland enjoys reading, coffee shops, DIY projects and working out.

14 | SEPTEMBER/OCTOBER 2018

Ashley F. Johnson Ashley Ferragut Johnson loves Fargo. She works as a registered nurse at Sanford Medical Center, and shares her home with her husband and 2 crazy kids. She loves traveling with her husband, enjoys fine food and wine, and can't wait to show her children the world.

GrAnVille Wood Wood is an international chef who has worked in London, Stockholm, Toronto, Vancouver, Palm Beach and Houston before moving to Fargo with wife Susie, a doctor with Sanford Health.

Most recently he operated The Blue Goose Café in the Plains Art Museum. lAUren F. cArlson Carlson, a Fargo native and geologist, is a research assistant at Cornell University at the New York Agricultural Experiment Station, where she conducts field work and data collection for the study of shrub willow as bio mass. She enjoys cooking, baking, running, renaissance art and writing.

WAndA Perkins For nearly 20 years, Perkins has creatively written stories about local, national and international people and topics. Her book, Blessing After Blessing − Seeing God’s Blessings in All theSeasons of Life was published in 2006. An NDSU speech communication graduate, she lives in Fargo with her intelligent rescued dog, Jake.

TrAVis BeAUchene graduated with a Bachelor of Fine Arts from NDSU and a Master of Fine Arts from The George Washington University in DC. Beauchene who has painted for 14 years and taught photography for 8, also does creative marketing for businesses. Upon returning to the F/M area, he and wife Brittany founded STUDIO THREE BEAU. Beauchene currently resides in Detroit Lakes, MN. Jill ockhArdT BlAUFUss Photographing people, businesses, homes and families, Jill Ockhardt Blaufuss places an emphasis on creating technically flawless images, and capturing the spirit, character and emotion of the people and places she photographs. With a background in both photojournalism and video production, Jill also enjoys documentary style video creation for businesses and families.

ZAinAh hAider Ever since she was young, Haider remembers her parents always taking pictures. “They have inspired me to love photography. We get pretty competitive when we travel, and we see who can take the best pictures,” she says. Competition or not, Haider says she will always love photography as an art form.

Bernie erickson Specializing in helping his clients make small changes with maximum impact, Erickson is a residential real estate agent in FargoMoorhead.

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TRENDS

We love our kitchens.

They reflect our evolving tastes with hopes pinned to making them more efficient and beautiful. Improving organization systems, colors, countertops, cabinetry and hardware are our innate baselines. Kitchens aren’t perfect, so we love imagining the ideal one. No matter where you’re at on the spectrum of culinary expertise, we have discovered amazing products and trends you’re going to love. Bon appétit!

BY TErri Ferragut

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Enjoy your morning java brewed like your favorite barista.

Whether you’re making a simple cup of black coffee or a double no-foam latte, you’ll find the Wolf coffee system is a joy to use and simple to maintain. The brewhead and milk frother clean up with pushbutton ease.

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Enjoy color and the iconic look of the ’50s with The Big Chill retro-design professional appliances. Made in Boulder, Colo., these ranges, fridges, microwave and dishwashers are all available in a plethora of colors from Pink Lemonade to Buttercup Yellow.

Shown in Jadite Green. THE BIG CHILL, bigchill.com

Make soft, chewable nugget ice at home. The sleek contemporary design complements any kitchen, and the “Opal” by GE, is compact and plugs into any electrical outlet. In 20 minutes, you’ll have perfect ice ready for entertaining or a single refreshing drink. Produces 1 pound of ice per hour.

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French elegance reigns in this charming kitchen pantry, a modern throwback to pantries of yesteryear. The English engineered toaster and mixer add colorful beauty and professional efficiency. Daltile sets a beautiful tone in the iridescent “seaglass” subway tile backsplash. DUALIT, dualit. com; DALTILE, daltile.com; KITCHEN AID, kitchenaid.com.

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INSPIRED HOME | 17

Black is coming on strong. Window and door frames, appliances, countertops, cabinetry, hardware and lighting are a few on an endless list of possibilities. This inspirational kitchen boasts interesting black design elements using soapstone countertops with integrated sink and drainboard, accordion lighting by Osram and cabinet pulls by E.R. Butler & Co. E.R. Butler & Co., erbutler.com

The supreme kitchen helper from Ruvati comes equipped for prep and clean-up. This 45-inch workstation includes two reversible mahogany cutting boards, two stainless-steel colanders (one deep, one shallow) that slide on the lower rack, stainless-steel roll-up top rack for dish drying and two stainless-steel rinse grids for the sink bottom.

Removable drain basket makes clean up EASY! RUVATI, ruvati.com

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The Keurig of home craft brewing, the Pico brews famous craft beers at the push of a button using ready-to-brew PicoPaks, pods containing grains and hops. (Yeast is a separate pod.) Enjoy over 170 award-winning brews from across the world from Dogfish Head to Peru’s Cervecería Barbarian. More adventurous? Customize your own online!

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INSPIRED HOME | 19

Aspiring and seasoned cooks have reason to rejoice. The GE Café Series is the perfect compliment to create a masterpiece! Inspired by commercial kitchens, this stainless-steel French door convection oven allows convenient one-handed opening of both oven doors simultaneously. GE APPLIANCES, geappliances.com

Vibrant color and neutrals collide creating a friendly atmosphere in this kitchen space. A nod to yesteryear made complete with cabinet hardware, floor tiles and “Turquoise Powder” cabinet color. Sum total? A comfy retro feel that everyone can appreciate. ELITE TILE, elitetile.com; BENJAMIN MOORE. benjaminmoore.com, NOSTALGIC WAREHOUSE, nostalgicwarehouse.com

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PETS

Bringing Home Baby

BY Ashley Ferragut Johnson

H

aving a new baby at home changes everything. There are new smells, sounds, toys and entirely new daily schedules.

While this phase of life can sometimes be difficult for even the most prepared adults, it may also have a huge impact on our pets. Speaking from experience, it can be challenging to have a new baby and still give your dog all the attention he or she is accustomed to receiving. It may be difficult, but not impossible. There are many ways to prepare your pet for life with another mini human, though it will take them time

22 | SEPTEMBER/OCTOBER 2018

to realize that, in fact, that is what a baby is.

We reached out to our pet expert, Dr. Amy Anderson of West Fargo Animal Hospital once again in search of some solid and sound advice on preparing our homes for a new bundle of joy.

Dr. Anderson says time can be your friend, while nesting and preparing for baby can be an exciting time, it is also a great time to prepare puppy for the new arrival. Months before he or she gets here you can start getting your dog

INSPIREDHOMEMAGAZINE.COM

While nesting and preparing for baby can be an exciting time, it is also a great time to prepare puppy for the new arrival.

acclimated to his new housemate. Start by introducing him to new baby paraphernalia.

Open things like pacifiers, blankies and toys and let your pet get used to seeing these new items. Differentiating dog toys from his own can be hard, so if he tries to bite or pick up any of the new items, say no, and redirect his attention to something else. Reward him with a treat for ignoring baby’s things.

Another way to help your dog become comfortable with new sounds is to start playing recordings of a baby crying. Offer pup a treat when it happens, and your dog will learn that this new scary sound isn’t dangerous and, eventually, they will learn to live with this new noise, though this type of desensitization may take patience. If your dog seems particularly frightened by the sounds, turn the volume down and increase it over time. Dr. Anderson cautions, “It is also important to be aware of the signs pets show when they are uncomfortable, such as flat or laid-back ears, cowering, lip quivering, avoiding eye contact, showing teeth or growling. Never force a pet to greet your baby if you detect he is uncomfortable. Reading signs and assuring them everything is OK with treats, a gentle voice or petting can go a long way to make them more comfortable.”

She also reminds us that no pet should be left alone with a new baby.

Once baby has arrived, it is natural for the baby to get all the attention, but it’s important that we integrate our furry family members into this new chapter of life. Once a routine has been established, Dr. Anderson encourages family time with your pet, like going out on a nice walk. She also says, “You can make time for a little play session when baby is napping or let them have a snuggle with you

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Your best friend... ours too

Wellness Exams

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Microchipping

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INSPIRED HOME | 23

Bringing home a new baby is a new and exciting adventure for your family — and your family pet.

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Keeping Your Pets

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on the couch when you are napping. I also recommend having a supply of high-value treats or their favorite chewies to offer your pet when you are doing things with baby that require your undivided attention, such as feeding or diaper changing.”

Bringing home a new baby is a new and exciting adventure for your family — and your family pet. Whether you have two legs, or four, there is always enough love to go around, and it is never too early to prepare your life for the arrival of your new little one and their future best furry friend.

Pet Food Market Health Supplements Toys & Treats Grooming Cat Adoption Let’s Be Social!

24 | SEPTEMBER/OCTOBER 2018

Dr. Amy Anderson

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Tea

An ancient drink comes of age

BY BAILEY HOVLAND

team rises from the lip of the mug, twisting upwards and carrying notes of calendula petals, rosehip and mango into the air. I inhale before taking a sip, swirling the light mango flavor in my mouth before I swallow. Tea, a drink thought to be more than 3,000 years old, is as versatile as the imagination will allow. With flavors ranging from kombucha to matcha, from blueberry or chai to ginger, tea is whatever the drinker wants or needs it to be, if holistic and healthy living is what they desire.

Terisina Hintz understands the potential of tea. She and her husband were looking for a lifestyle change to benefit their health. After two years of research, they chose tea.

“We were looking into doing something food-based, and wanted to start with spices,” Hintz said. “A lot of spice blends incorporate teas, which is why we’re here.”

Hintz and her husband, Jerry, own Steep Me a Cup of Tea, a teashop with locations in 28 | SEPTEMBER/OCTOBER 2018

Drinking tea is an ancient ritual. The experience likely began in Yunan province in China as a medicinal drink, 3200 years ago. By the 17th century, tea was popular in Britain and its popularity in the United States quadrupled in the last 25 years.

A beautiful scene at early dawn at Munnar, a town in the Western mountain range in India's Kerala state. Tea plantations have been established here since the late 19th century.

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Shown here in the southern growing region of Kerala are tea leaf pickers. Nearly all women, they work 6 days a week, year round, picking the verdant bushes.

The versatility of tea reaches beyond our imaginations, allowing for as many combinations as the mind is able to conjure.

Livable Sophistication.

Bismarck and Fargo. “Teas can be remedyspecific, meaning they help with issues like insomnia, heartburn, nausea, headaches, hormone balancing, fertility, even pregnancy.

It all comes down to having a conversation about what someone is dealing with,” Hintz said. With the right combination of spices and herbs, tea can help to alleviate the stressors and health issues people experience daily.

Another appreciator of tea and owner of Teaberry downtown, Gaolee Yang, loves tea for its soothing qualities from calming the mind to the health benefits for your skin.

Yang, who has been in the tea and beverage industry for 10 years, is especially excited to see the younger populations enjoying tea and Teaberry’s fresh fruit smoothies infused with tea.

It all begins here.

All tea is harvested from one tea plant, which can grow in the cool mountains of central China and Japan and the tropical climates in northeast India and southern

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30 | SEPTEMBER/OCTOBER 2018

Susan Brandjord,

Owner | Interior Designer

Available at Teaberry — a new twist on an ancient tea drinking tradition- tea infused drinks made with fresh fruits, flavoring, nondairy creamer, crushed ice and raw sugar.

INSPIREDHOMEMAGAZINE.COM

Teaberry on Tea: “What I love most about tea is that it is so beneficial to the body. It is rich in antioxidants, soothes a sore throat, relaxes the body and it calms the mind. You also get the perfect amount of caffeine in a cup of tea without the jittery affect you do with coffee. Another positive benefit is that the used tea leaves in themselves serve as a wonderful skin regimen.

“I have been in the tea and beverage industry for 10 years and it is gratifying to see that tea is being enjoyed by all generations including younger people. Though I enjoy my tea the traditional way, infusing tea with fruit smoothies is a great way to drink tea without savoring its earthy, bitter taste. You get a yummy, delicious drink with all the wonderful fruit and tea benefits!”

Gaolee Yang,

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INSPIRED HOME | 31

With the right combination of spices and herbs, tea can help to alleviate the stressors and health issues people experience on a daily basis. provinces of China. The four main types of tea include green tea, black tea, oolong tea and white tea. And although all tea stems from one plant, the specific variety of tea plant and the way in which the leaves are processed after harvesting distinguish the type of tea it will become.

Green tea leaves oxidize ever so slightly from halting the oxidation process by heating the leaves. Green teas are known for their subtle flavors, having slight undertones and accents that tea connoisseurs cherish. Black tea leaves undergo full oxidation, withering from the air, producing robust and full-bodied Many high quality teas available at Steep Me are remedy specific which can benefit sleeplessness and anxiety to an upset stomach. Over 250 loose leaf teas, wildcrafted and organic create a great tea experience.

Steep Me on health benefits: “Teas can be remedy-specific, meaning they help with issues like insomnia, heartbur n, nausea, headaches, hormone balancing, and fertility, even pregnancy. It all comes down to having a conversation about what someone is dealing with. I make the same tea every day, and my husband makes a different tea every day. I like cocoa reverie, a fermented black tea we make with a metabolism booster and probiotics — exactly what I want in the morning. Now my husband, he picks a different tea, always. He personalizes it based on his workout or lifestyle the day before.”

J

erry & Terisina Hintz

Steep Me a Cup of Tea owners

32 | SEPTEMBER/OCTOBER 2018

INSPIREDHOMEMAGAZINE.COM

flavors with higher caffeine levels. Oolong tea is halfway between green and black tea, producing intriguing flavors that are mellow with floral undertones. White tea is the lightest of all tea, hand-processed and requiring zero oxidation.

The trending words in the tea world are “matcha,” a powdered green tea with powerful antioxidants, and “kombucha,” fermented probiotic tea of either the green or black variety. Trying different blends that fit into your lifestyle is more important than the latest tea trend.

“I make the same tea every day, and my husband makes a different tea every day. I like cocoa reverie, a fermented black tea we make with a metabolism booster and probiotics — exactly what I want in the morning,” Hintz said. “Now my husband, he picks a different tea, always. He personalizes it based on his workout or lifestyle the day before.”

The versatility of tea reaches beyond our imaginations, allowing for as many combinations as the mind can conjure.

From refreshing peppermint teas intended to reduce nausea and relieve stress to soothing chamomile blends that can thwart insomnia, tea has the ability to ground us.

For whatever we need, be it a good night’s rest or a metabolism boost in the morning, there is a tea. And in the chaotic world we live in, we need all the help we can get.

Trending words in the tea world are matcha, a powdered green tea with powerful antioxidants, and kombucha, fermented probiotic tea of either the green or black variety.

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DESIGN

The beauty of this range and hood are undeniable. With hand crafted brass countertops and the antiqued steel hood trimmed in solid brass, this German Gaggeneau cook top is perfect company. The full surface cook top and Teppanyaki Japanese grill create culinary options.

A personal project.

A special space

BY Terri FerragUt | Photography by Studio Three Beau

W

alking up the cobblestone path, I see large stoic stone lions lining the entrance to the French Chateau-inspired home. Audrey Newman, kitchen designer and owner of JW Kitchens in Fargo, greets me at the front door.

She moves graciously and elegantly as she leads me to a special space she loves — her kitchen. This personal place of comfort with its graceful charm exudes beauty that belies 36 | SEPTEMBER/OCTOBER 2018

powerfully efficient appliances. Although laden with technology, which makes this kitchen a culinary workhorse, elements are masterfully masked by beautiful Woodmode hardwood cabinetry. Newman enlisted friends Shawna Davidson and Lynette Neuschwander to create a beautiful Asian motif in this amazing space for our Inspired Home cameras.

Say hello to Audrey’s kitchen staff.

The south end of her kitchen reveals breathtaking views of the spacious yard leading to the Red River, but it is her wellequipped space that makes me gasp. The German Gaggenau double oven with combo steam/convection on top and convection oven on the bottom is a thing of beauty. The full-surface induction cooktop, 90 percent energy-efficient and easy to clean, enables you INSPIREDHOMEMAGAZINE.COM

The real showpiece of this kitchen is the oversized island. Dark gun-metal gray quartzite is beautifully flanked by white marble with black veining. Over head, "Sputnik" chandeliers and a linear pendant provide beauty and perfect lighting for the entire kitchen.

Audrey Newman and son William stand in the space that provides many a family discussion and meal preparation for family and friends. Near Newman's son, a large hammered nickle sink is strategically positioned in a busy work area.

INSPIREDHOMEMAGAZINE.COM

INSPIRED HOME | 37

Hidden behind beautiful walnut pocket doors is a Thermador coffee station baristas would envy. A prep-sink and dual-access china cabinet to the kitchen make this rather small, well-designed space, an important one.

Beautiful quarter-sawn, oak cabinetry by Woodmode reveals a well-kept secret in the form of a German made Gaggeneau refrigerator. A special feature is its completely lined stainless steel-lined interiors.

On the left end of this stunning island, positioned in a busy work area, is a Gaggeneau steamer and a Kohler prep sink complete with an extended arm pot filler. The steamer, a great addition, acts as a another cook top burner for rice or pastas.

to use pots and pans anywhere on the surface. The left end of the cooktop includes a Teppanyaki grill used to create fresh and flavorful Japanese cuisine for her family.

Newman custom-designed her cooking area to resemble the iconic French-made La Cornue oven range. Woodmode cabinetry crafted with insets of antique brass is accented with bronze pulls designed by musician/designer Lenny Kravitz for Rocky Mountain Hardware. The metal fabrication artisans at Raw Urth Designs of Boulder, Colorado, crafted brass countertops with riveted edges. Raw Urth also created the antiqued steel hood with solid brass trim, completing the European look she desired.

Directly across from the oven range on the south end of the island is a German Gaggenau Steamer used for vegetables, rice and pastas. With practical 38 | SEPTEMBER/OCTOBER 2018

INSPIREDHOMEMAGAZINE.COM

Wrapped in hardwood beauty, ample kitchen storage is everywhere! The walnut drawers, lined in solid walnut reveal kitchen organization features galore. From protective knife blocks to Newman's beautiful earthenware, this kitchen is equipped.

convenience, it essentially takes the place of a cooktop burner. Strategically placed next to the steamer is a Kohler prep sink with extended arm pot filler — perfect for an efficient work area.

The real showpiece in Newman’s kitchen is her island. The mid-section top surface of the oversized 10-foot island is fashioned of dark gun-metal gray quartzite natural stone and stunningly book-ended by white marble with black veining. Cabinets on the island are soft-close walnut and walnut-lined.

Charleston Forge bar stools designed with leather and bronze line up beautifully on the side. Above the island, two elaborately lit “Sputnik” chandeliers flank a textured bronze linear pendant creating a stunning trio of illumination for the entire kitchen.

Traversing the cabinetry on the perimeter of the space are kitchen necessities cleverly enveloped in exquisite Woodmode hardwoods, including a dishwasher by Thermador and a refrigerator by Gaggenau wrapped in quartersawn oak and completely lined in stainless steel; a feature seldom found. The pull-out INSPIREDHOMEMAGAZINE.COM

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Newman stands at a well-equipped bar she designed, pouring champagne for her guests.

Entertaining is a special love of Newman's and this area makes prep-time easy and enjoyable.

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drawers lined with solid walnut provide ample organization from protective knife blocks to earthenware storage.

Turning toward the east side of Newman’s kitchen, a piece of design heritage mingles with new. The original 1964 fireplace masonry brick oven cozies up to a new bar area designed by Newman. Solid mahogany Woodmode cabinets reveal a Scotsman crushed ice maker and a 15” wide refrigerator with a mahogany bar-top. Three pull-out drawers include three handsome handcarved bronze bird heads by Rocky Mountain Hardware. Grothouse Lumber of Pennsylvania sprayed liquefied metal to obtain a metal vertical edge to the bar top — a stunning contrast to the mahogany. Nearby, over the bistro area, hangs an intricately carved INSPIREDHOMEMAGAZINE.COM

Although laden with technology, which makes this kitchen a culinary workhorse, elements are masterfully masked by beautiful Woodmode hardwood cabinetry.

A passionate purveyor of antique shops, Newman found and fell in love with this stunning French chandelier circa 1800's.

Intricately carved in brass, it now hangs over a small bistro space near the bar area of the kitchen.

Old and new mingle respectfully here in the bar with the original 1964 masonry brick oven. Cleverly hidden in the bar cabinetry is a Scotsman crushed ice maker and a 15" wide refrigerator. The bar top prep sink is beautifully surrounded in mahogany.

INSPIREDHOMEMAGAZINE.COM

INSPIRED HOME | 41

A beautiful Asian motif has this table set and ready for a memorable dining experience. Newman's friends, Shawna Davidson and Lynette Neuschwander, inspired by the silk wall coverings in the room, set out to create exotic charm and glamour for the tablescape.

After a day of staging and prepping the kitchen and dining area for guests — Audrey Newman, Shawna Davidson and Lynette Neuschwander make a toast to a job well-done. Near the girls sits a beautiful example of their work — a basket of freshly picked garden vegetables.

French bronze chandelier circa 1800s, purchased

by Newman at an antique shop.

Off the kitchen, a pantry remains cleverly disguised by pocket doors. Inside, a coffee bar and dual-access china cabinet to the kitchen dominates the space. Complete with an 18” dishwasher, Watermark faucet with extended arm and black lava-stone prep sink, the Thermador coffee station stands front and center. Offering a range of programmable perfectly brewed drinks from coffee and tea to cappuccinos, it provides

42 | SEPTEMBER/OCTOBER 2018

INSPIREDHOMEMAGAZINE.COM

Creating an inviting dining atmosphere is a signature charm she inherently possesses. The ability to design beautiful and efficient kitchens are innate and her visionary skills are instinctual.

Design Thoughts IH: You are a business owner that helps your clients improve their kitchens, but what does your own kitchen really mean to you?

AN: My kitchen is a space where I can host and entertain family and friends comfortably. I enjoy cooking and the open floor plan with customized appliances. The well-planned and spacious work stations work great with one or multiple cooks.

IH: What is the most important thing about your job?

AN: It is important for each space to reflect clients’ tastes and lifestyle so that it is comfortable for them when the project is completed.

the perfect start to Newman’s busy days. Meticulously laid mosaic marble flooring adds a distinctive statement to this surprising little nook.

In the dining room, the final “leg” of our tour, Newman’s love of entertaining is apparent. The aroma of beef and harvest vegetables wafted through the room as we entered. Creating an inviting dining atmosphere is a signature charm she inherently possesses. Her ability to design beautiful and efficient kitchens are innate and her visionary skills are instinctual. Designing her personal culinary haven was an experience she was well versed to accomplish. Now on to the next …

INSPIREDHOMEMAGAZINE.COM

IH: What are the most important features in your own kitchen?

AN: My appliances are probably my favorite feature: the side-hinged ovens with the great features of steaming and my super-fast and easy-to-clean induction cooktop. It makes cooking really fun, much easier and quicker For inquiries about products or kitchen design, contact Audrey at JW Kitchens — 701.551.0625.

INSPIRED HOME | 43

twist

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Building Together: The Kuznias

BY Bailey Hovland | Photography by Studio Three Beau

The eye-catching beauty of the vaulted ceiling in the great room tops off the integral design of the entire space. The expanse of windows around the room's perimeter brings the outside beauty of the pool and patio area inward.

The on-the-go Kuznia family relax just a few minutes for Inspired Home cameras. Moments earlier they had enjoyed sharing jokes, teasing and tossing just-for-fun jabs at one another, a true testament of the closeness of this hard working family.

Seated L to R: Tanner, Taylor and Greta

INSPIREDHOMEMAGAZINE.COM

B

uilding a home is a step-by-step process. You need a sturdy foundation, one that will support the weight of the home for years to come. You need a blueprint, a plan you can rely on throughout the building process. Sometimes plans will shift and you’ll need to re-evaluate your goals. Would you rather have a full bathroom for the kids or bigger bedrooms? Should you go with the light or dark gray paint for the foyer? Could you have the same wood flooring for the stairs and the kitchen floor?

Building a life with another person is similar to building a house. You need a stable foundation, a detailed blueprint of what you want out of a relationship and flexibility to INSPIRED HOME | 47

48 | SEPTEMBER/OCTOBER 2018

INSPIREDHOMEMAGAZINE.COM

Building a life with another person is similar to building a house. You need a stable foundation, a detailed blueprint of what you want out of a relationship and flexibility to allow for life’s unpredictable ways.

As owners of Titan Homes, Inc. and a married couple of 23 years, the Kuznias understand both these scenarios.

The feeling of comfort where family gathers to talk after a long day is an important aspect of this kitchen. Stunning windows reveal colorful flowers as you look out over the family swimming pool and patio.

The open floor plan from dining to kitchen area provide the Kuznia family with the perfect place to celebrate holidays. The lighting above the dining table compliments the earthy calm the entire home exudes.

INSPIREDHOMEMAGAZINE.COM

allow for life’s unpredictable ways. As owners of Titan Homes, Inc. and a married couple of 23 years, the Kuznias understand both these scenarios.

Both from the small farming community of Stephen, Minn., Angie and Jayson Kuznia fell in love at age 16. And, after college, three kids and a shared business, their relationship is stronger than ever. But this future was not something they envisioned when they

started their lives together. “I went to school for dental assisting, so nothing to do with construction. And Jayson graduated with a degree in mechanical engineering, but neither of us planned on being builders or the owners of our own construction company,” said Angie Kuznia.

Angie, president Of Titan Homes, and Jayson, vice-president and co-owner, started the business, while she was a busy INSPIRED HOME | 49

stay-at-home mom raising their three children.

“I would work around my kids’ schedules all the time while I was building the business,” she said, “and it all started because we wanted to build a house. We had met with a couple builders in town, but it wasn’t really what we were looking for, so we just decided we’d do it ourselves.” After building their home, Angie and Jayson began to pursue a career in the construction industry and launched Titan Homes in 2005. When they started out, they

50 | SEPTEMBER/OCTOBER 2018

were building about two homes a year. After the business took off, Jayson quit his job and dedicated himself to project management.

With the company's growth, two project design assistants are also on staff. Today, Angie and Jayson build approximately 30 homes every year, showing how their business has grown in the past decade.

And although Angie had no formal training in interior design or home building, she crafted a successful business around her

skills: natural design instincts, farm-bred tenacity and finding trustworthy people to help her along the way. “House design has always been my niche,” she said, “and Jayson and I are both really hard workers.

Growing up on the farm does that to you.

Starting out is always a learning experience, but I’ve surrounded myself with reputable subcontractors to learn from them as well.”

Angie and Jayson’s homes meld elegance with the intimate, creating spaces that have

INSPIREDHOMEMAGAZINE.COM

Angie and Jayson’s homes meld elegance with the intimate, creating spaces that have modern design themes while still allowing for cozy elements to make the room feel, well, just like home.

The sign above the kitchen sink captures the elements of design intended by the Kuznias when they built their own home. Comfort, open spaces and a great deal of natural light defines this home in the country.

Building a life together takes on new meaning for Angie and Jayson. As parents, business owners and husband and wife, they have worked together in sharing ideas, goals and dreams for the future.

INSPIREDHOMEMAGAZINE.COM

INSPIRED HOME | 51

Driving up to this rural piece of heaven, the fresh air, lush foliage and mature trees greet you. The farmer's verdant fields across the road from the Kuznia home say, "you're home."

Large yards, beautiful mature trees and plantings are part of a backdrop the Kuznias appreciate.

52 | SEPTEMBER/OCTOBER 2018

modern design themes while still allowing for cozy elements to make the room feel, well, just like home. Grounded in neutral color tones, each home is different because Angie plays around with different styles. “Cottage, craftsman, modern farmhouse, I kind of throw elements of every different style into my homes,” Angie said. “Your home is your sacred place, and you shouldn’t be restricted by one style or one look.”

The Kuznias have built a family, a business and a life together all on the foundation of their relationship, starting back in Stephen with their 16-year-old selves. And now they continue to build for the sake of others, crafting dream homes for other families to construct their own lives.

INSPIREDHOMEMAGAZINE.COM

although the family is active and seemingly going in all different directions, time together is a Kuznia priority. The pool has been a special space for gatherings of family and friends.

INSPIREDHOMEMAGAZINE.COM

INSPIRED HOME | 53

Class with glass

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TRAVEL

Determined Destination

Glacier National Park

M

SToRY aND PhoToGRaPhY BY Bailey Hovland

y toes were numb. Standing in the glacial lake, my toes began to change colors under the icy water, transitioning from a fleshy pink to a bloodless blue. I was trying to think of a way to describe the view. I sloshed through the shallow water with my feet, nudging multi-colored egg-sized stones that were the hue of the red clay hidden deep within the earth, and grays—perhaps the color of a worn blade of a Viking's axe buried thousands of years ago. Some rocks were green, the color of fuzzy moss hanging low from the tree branches above me. The mountains across Two Medicine Lake were Beargrass, a plant in the corn-lily family, grows in open coniferous woods and clearings, across dry ridges and rocky slopes. Elk and deer forage on the stalks of the flower, and grizzlies utilize its leaves in winter dens during hibernation.

56 | SEPTEMBER/OCTOBER 2018

With a pack weighing over 50 lbs. and a few blisters forming on my heels, I sat on the rocks next to one of the waterfalls on the St. Mary trails to take a break.

INSPIREDHOMEMAGAZINE.COM

The glacial water rushes over the rocks, creating a heavenly haze when its mist mixes with the soft light of the sun and the slight breeze in the air.

Purple mountain majesties grace the spacious skies of Glacier National park, almost like a scene fashioned from the words of the beloved song "America the Beautiful."

A young bighorn mountain sheep comes ever closer to the camera, unperturbed and unimpressed by the humans and their electronic devices.

58 | SEPTEMBER/OCTOBER 2018

A cautious marmot peeks out from his hiding spot under the rock face, wondering what curious visitors have stumbled across her home.

INSPIREDHOMEMAGAZINE.COM

The forest ebbs and flows from cedar trees painted by the flames of a wildfire to aspens stark against the dark forest floor. impenetrable, magnificent, enormous, but those words didn't seem to do the stone giants justice.

In Glacier National Park, two mountain ranges stretch over one million acres of land, climbing the horizon and allowing humankind a stairway to the sky. The rivers, streams and lakes can only be described using the names of precious stones—aquamarine, turquoise and topaz. The forest ebbs and flows from cedar trees painted by the flames of a wildfire to aspens stark against the dark forest floor. The glacial namesakes of the park, the sleeping ice giants cradled by the curves of the mountains, are beginning to fade—and the reason why I had traveled over 1,000 miles. I needed to view the glaciers before they were gone.

Last year I read an eloquent yet heartbreaking essay titled “Rotten Ice” by Gretel Ehrlich, depicting the melting of Greenland's ice sheet. Her compelling words made me want to book a ticket to Greenland and see the damage myself to confirm the tragedy Ehrlich had captured in her essay. I didn't have the opportunity to fly to Greenland, but I learned something similar was happening in my own country. The landmarks of Glacier National Park are also melting. The glaciers formerly preserved in the Montana national park were not protected from the warming of the planet, shrinking them nearly 40 percent over the last 50 years.

I became determined, before the glaciers were gone, to make the trek across North Dakota and Montana to witness them before they became a part of history. And now here I was, standing in the crystalline water streaming down from the glaciers themselves on a warm summer day, attempting how to describe the beauty in front of me.

My family stood on the lakeshore, stretching their limbs after a few hours in the car, INSPIREDHOMEMAGAZINE.COM

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Flowers bloom across the landscape, ranging from something-blue hues to eggplant purples, from butter yellows to rouge pinks.

followed by a hike to see St. Mary Falls. We had traversed the legendary Going-to-the-Sun Road the day before, climbing high enough to find ranges of snow blanketing the alpine meadows and glaciers on the rock face. The final activity on our itinerary was a whitewater rafting trip in Big Sky, Montana, where we would fight our way across class I, II, III, and IV rapids on the Gallatin River. After navigating the challenges of the rushing water, we would spend our last night in Montana and drive back to Minnesota the following day.

I looked down at my feet in the icy water, numbing my toes and soothing the blisters from my hiking boots. I was connected to the water, sending slight ripples across the shallows; connected to the beargrass, swaying almost as freely as my hair in the wind; connected to the glaciers, the landmarks that had shaped the mountains and given life to the land. And in that moment, that was enough.

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For more information or ticket inquiries contact: proud sponsors

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INSPIREDHOMEMAGAZINE.COM

Sunlight glitters across the water at Two Medicine Lake, and Sinopah Mountain dominates the view on the left while the shoulder of Rising Wolf Mountain slopes up the right side of the image. This ground is sacred to the Blackfeet nation, a Montana tribe that lives East of Glacier National Park.

On a day-long rafting trip down the Gallatin River, we had more than a few encounters with tumultuous rapids that unseated a few and threatened to shake the rest of us out into the river.

INSPIREDHOMEMAGAZINE.COM

INSPIRED HOME | 61

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HUMOR

Yard work & life with Bernie.

BY Bernie eriCKSon

“W

hat’s the deal with your grass?” asked my friend Jerry.

“What do you mean?” I responded, feeling kind of puzzled.

“I mean, it usually looks like you vacuum it or something. And now . . . it’s like . . . you know . . . that.”

One trail of dead grass spots where a bucket of pool shock dripped on the grass and my friends are ready to look in to getting me some help.

I’m a little particular about my lawn.

Anyone who is particular about his or her 64 | SEPTEMBER/OCTOBER 2018

lawn knows that fall lawn care is just as critical as spring lawn care. And summer lawn care.

And gift-wrapping the shrubs so the rabbits don’t eat them in the winter.

One spring two years ago, I thought it would be a good idea to try an organic, allnatural fertilizer on the lawn and shrubs.

What could it hurt?

Well, it hurt a lot each day after it rained when all the neighbors closed their windows to the spring breeze with the pungent order of organic fertilizer wafting in. It seems my organic fertilizer was made up not only of

what they cleaned off the floor of the chicken coop, but it also contained the parts of the chickens we don’t typically eat — like bones and feathers.

For fall, I decided what could possibly be more organic that composting the leaves from two 30-year-old maple trees and dropped pine needles from four 30-year-old blue spruce? No more raking and bagging bushels of leaves once a week until snowfall. No more wishing the wind would, for once, blow the leaves off my trees, over the fence and into the neighbor’s yard.

INSPIREDHOMEMAGAZINE.COM

And just maybe, no soggy, stinky, slimy leaves on the grass come spring thaw.

The sound of a gas lawn mower and the gentle fragrance of gas/oil exhaust on a Saturday morning is the absolute definition of summertime in suburbia.

The sound of an electric leaf blower, on the other hand, is the screaming baby in church or fingernails grating across a chalkboard.

I was about to become one of “those” people.

Being the “go big or go home” type of guy, I purchased the biggest dual action blower/ vacuum combo the garden section of the home improvement store carried. It came with this industrial-strength flex-hose that looked like dryer vent hose with motorcycle handlebars on the end. The power pack was strapped to my back like a parachute.

I looked like a Ghost Buster.

Cleaning out the rain gutters seemed like a good place to start.

A 55-year-old man, a two-story colonial and me with a Ghost-Buster jet pack strapped on my back climbing a ladder to clean out gutters I’ve never cleaned in the 13 years we’ve lived here — what could possibly go wrong in that scenario?

Interestingly, not a whole lot went wrong, at first. It seems really tall houses with steep roofs don’t collect a whole lot of leaves and the gutters weren’t bad.

The tiny little garage tacked to the side of the house was another story. Both sides were filled with black leaf slime that had been fermenting for who knows how long. I stood up, flipped the power switch on and proceeded to plaster the side of my neighbor’s garage with black fermented leaf slime.

Nice.

Neighbor Tom heard the ruckus, came around the corner and just shook his head.

Of course, I apologized profusely and said I’d be right over with my power washer and clean the mess up immediately.

He said if I came near his house with my pressure washer, he’d cut off the cord. And then he reminded me of the time I was painting the house and blasted the shutters right off the walls and into the street with the pressure washer. I’d forgotten that part.

Now the fun could begin! Blasting the backyard leaves out of every nook and cranny, then flipping to the vacuum setting and sucking INSPIREDHOMEMAGAZINE.COM

The sound of a gas lawn mower and the gentle fragrance of gas/oil exhaust on a Saturday morning is the absolute definition of summertime in suburbia.

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INSPIRED HOME | 65

them all up and shredding them into a fine powder that would nurture my beautiful grass and create a whole circle-of-life ecosystem in my tiny suburban Fargo backyard.

At least that’s how I thought it was going to work.

Twenty-five years of North Dakota wind and weather had taken its toll on my cedar privacy

fence. Despite being stained to perfection every other year, going unseen was the fact that the screws holding the boards had either rusted or worked loose over the years. How do I know this? My Ghost Buster leaf blower blew six boards right off the frame and into various neighbors’ yards.

And, as if long-suffering neighbor Tom

Fresh from our Farm

hadn’t already had enough, the Ghost Buster leaf blower sent a rock flying, chipping a window on his garage wall that he had just cleaned the black fermented leaf slime from.

That one-bushel vacuum cleaner bag that holds the shredded leaves weighs about 150 lbs. when it’s full and, more often than not, ends up falling off before it’s even half full.

How did this whole process eventually play out?

I eventually got goggles and one of those compressed air aspirators professional automotive painters use, waited for a windy day (which is like a zero day wait around here) and spent the afternoon vacuuming to my heart’s content — without the leaf bag attached. (Blowing the leaf dust into my lawn, the neighbor’s lawn, on everyone’s roof and any car parked outdoors.)

Yes, I guess I really am “that neighbor.”

Wishing everyone an autumn heavy on pumpkin spice and light on “that neighbor’s” leaf dust.

For 3 generations for over 36 years, the Hildebrant family farm has proudly served the FM area with fresh, naturally grown fruits, vegetables and flowers.

Trina Hildebrant Kalm, third generation farmer

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4th Street East & Main | West Fargo, North Dakota

701.281.1539 | hildebrantfarm.com 66 | SEPTEMBER/OCTOBER 2018

Hours: Monday-Friday 10-7 Saturday 9-5 Sunday 11-5

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REILE’S ACRES

You belong here Tari Birkelo, Developer

Call me today!

701.478.7792 tari@reiles9th.com

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INSPIRED HOME | 67

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Can I select my carpet, appliances and paint colors?

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Yes, within cost allowances provided.

Can I make changes to the floor plan?

We will work with you to customize the plan to your preferences & budget.

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NO. There are no extra homeowner dues or restrictions. We can assist you in arranging for lawn mowing or snow removal.

Can I add custom features to the garage?

Absolutely!

A Brekke Custom Homes Project 3339 Maple Leaf Loop South, Fargo ( just north of 64th Ave S) 701.587.1291 wildstone.development@gmail.com

cuisine

Spice Up Your Kitchen

BY: CHeF Granville Wood | PhoToGRaPhER: CHeF Granville Wood

Enjoy the zesty warmth of summer all winter long by making your own flavorful powders. add to soups and sauces on a cold fall day to create a fresh burst of flavor!

Drying chili peppers in a dehydrator takes roughly 16 ‐18 hours to get them nice and brittle. once the seeds are removed, they are ready to be ground into powder.

T

he early morning air coming through the kitchen window is fresh and with just a touch of that sweet autumn aroma. The counters are laden with the late summer harvest; pots are already bubbling on the stove top — and life is good.

I like autumn. For me, it is like a rebirth.

Call me crazy because that’s supposed to be

Every kitchen needs the great help a food processor provides. This three-cup Cuisinart is perfect for chopping and grinding dried vegetables. once dried, pulse peppers in processor and return to dehydrator to thoroughly dry.

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spring, but the fall season is when everything is shed so we can start new again. Winter will come and blanket us in pure, fresh white snow, but right now we are stocking the larder* with all the colors and freshness of the farm stands, the last of summer’s bounty.

A well-toasted piece of farmhouse bread with a generous amount of sweet butter and

a spice grinder like this Secura model or any coffee grinder will work for the final process of grinding the dried peppers to a fine powder. Stored powders will stay fresh up to two years.

a big smear of fresh berry jam is the perfect breakfast. Pull me over and lock me up; I am under the influence. Summers fading sweetness captured in ripe fruit; I love it and cherish nature’s flavors and intensity.

Every year, we preserve the flavors of summer by canning. What if we put a twist on that? Besides canning and pickling, try

Fresh red peppers, grilled scallions and fresh scallion tops are ready to dehydrate. Dehydrating intensifies the flavors and, once dried, they will become powders to enhance soups, sauces and dressings.

INSPIRED HOME | 71

A well-toasted piece of farmhouse bread with a generous amount of sweet butter and a big smear of fresh berry jam is the perfect breakfast. Pull me over and lock me up; I am under the influence.

Summers fading sweetness captured in ripe fruit; I love it and cherish nature’s flavors and intensity.

Fresh red peppers, grilled scallions and fresh scallion tops are ready to dehydrate. Enhancing flavor by using various techniques and introducing different elements is exciting.

Roasting and charring onions and red peppers will add a smokiness to the powders. Once dehydrated and ground, the smoky flavor will meld with anything it’s added to.

Wine Wisdom Scotto Family Cellars Verdelho Native to Portugal, the Scotto family took a risk planting Verdelho in Lodi, Calif. They achieved perfection with this wine, incredibly light, dry, with plenty of lemon and citrus. The floral notes give tribute to the lavender that grows wild in Portugal. This wine is perfect for the transition into cooler weather, and will pair perfectly with any light pasta dish, especially butternut squash ravioli.

Chelsey Malstrom, Seven Sisters Spirits, Detroit Lakes, Minnesota

Thomas Henry Zinfandel Our Seven Sisters wine club went crazy for this Zinfandel! Let the delicate fruit taste dance on your palate. Cherries, blackberries and a hint of dark chocolate take over as this light-bodied Zinfandel hits your tongue. Perfect for any chicken dish, this wine will also stand up to hearty dishes like pot roast or beef stew.

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dehydrating and making intense powders to add to soups and stews or add different flavors to those canned goods. Some items I prefer freezing in freshness as opposed to canning, such as green beans.

Modern-day appliances have many new features such as dehydration settings and warming drawers with high and low temperatures — I have both. Freestanding hydrators won’t tie up the oven for long periods of time and vacuum-packing machines are handy. Global markets ensure produce year-round, but no produce stands up to garden or farm fresh, which is why we like to preserve those flavors.

Enhancing flavor by using various techniques and bringing in different elements is exciting. Char or smoke onions or peppers before adding them to a sauce to be canned.

Use fresh herbs and dried chilis when pickling or dry slices of deep red beets and grind them into a powder to add to a risotto. Endless possibilities. When I can tomatoes, as an example, using basil, onion and garlic — rightfully so. But, how about putting up some tomatoes with a cinnamon stick, a few cloves and some onion slices to braise with thick, meaty pork chops on a cold January night?

Next time you have the grill fired up, char onion halves and whole carrots or mushrooms, and then dry them out to make a powder to add to butters or soup for that smokey grill flavor to savor in the deep of winter.

You can make powders out of pretty much any vegetable. It just requires time to dry them and a good spice grinder. I store mine in glass jars in my basement larder* where it is cool and dark. For a recent dinner I made, one course was an asparagus salad

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Find us on Pinterest for some of Chef Wood’s all- time favorites!

Pictured here are multiple sauces and relishes I made from summer's bounty. Perfect flavors to enjoy on the long winter days.

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with warm poached egg and toasted shallot vinaigrette. As I peeled off the tough outer skin of the asparagus, I had a thought. I saved the shavings and blanched them to set their color.

Then I dried them at 120 degrees for about 12 hours until completely dried. After the addition of some kosher salt, I ground them into a fine powder. The asparagus flavor was intense. As we plated the salad, I sprinkled the powder on the warm egg. As the egg was broken, the powder mingled with the warm yolk and vinaigrette making a creamy, lemony, shallot asparagus dressing. Just imagine the possibilities.

I love pickling vegetables to use as a condiment or to add to a salad for that fresh summer taste. Fruit- and vegetable-infused vinegars make great dressings full of nature’s flavors that have been intensified over time in the bottle. For a twist, blanch green beans whole, keeping them crunchy and also for setting the color. Blanching green vegetables brings out their natural fresh-picked color.

Place them in a glass-canning jar; add stems and leaves of fresh tarragon, orange peel, and one or two red chilies. Create a brine of 2 cups rice wine vinegar, 2 cups water and 4 tablespoons each of sugar and kosher salt. Bring to a boil to dissolve the salt and sugar. Cool to room temperature and cover the beans. Put on a tight lid and store in the refrigerator for six months. Enjoy all winter long!

Right now, it’s time to load some green onions, tomatoes and smoked onions in my dehydrator for another round of powders.

See you at the market!

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acts Food Fb

What’s a larder?

An old-school refrigeration method currently undergoing a chic renaissance is the larder, a European term for the American “pantry." The earliest recorded use of a larder was 1305, which cooled food for over 600 years until the refrigerator was invented in 1913.

Essentially it’s a large, often walk-in cupboard used for storing food. Cold larders rely on adjustable vents, which lead to the outside of the home to both cool the temperature and air out food products naturally. A new trend stateside, cold pantries are still popular across Europe, where some believe modern refrigeration alters meats and cheeses. Most produce is actually happier in a cool room as opposed to a refrigerator, as are eggs, bread and hard cheeses. The natural cooling process can preserve dry goods like spices and grains for longer periods of time. How do you get one? You could transform your existing pantry or cupboard into a cold larder by drilling holes to the foundation to allow the warm air out and the cool air in.

Installing hit-and-miss vents and outfitting a shelf or two with cool marble or granite stone slabs is a start.

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INGREDIENTS

Sharing food. Sharing life.

SToRY aND PhoToGRaPhY BY lauren FerraGut CarlSon

78 | SEPTEMBER/OCTOBER 2018

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Growing up we ate Berlinerkranser only at Christmas so it has been rewarding to introduce these cookies to new folks at the farmer's market to enjoy year round.

T

he fall of 2013 was a big year. I quit my job as a North Dakota wellsite geologist to move to upstate New York with my husband as he pursued his Ph.D. at Cornell University.

It was (and still is) an exciting time!

Shortly after moving, I realized “North Dakota Nice” truly is a real thing. Folks in New York just seemed less friendly and patient than back home. Even before leaving for New York, I had always been a proud North Dakotan. I love yielding and embracing to her long, cold, hard winters while reveling in the perennial spring warmth to come. I often found myself thinking, “You don’t even know what real winter is like,” as a local New Yorker complained about the cold weather, which to me was a balmy 24 degrees — ABOVE zero! I think we forget how resilient we are in North Dakota.

I will always remember pulling out of the driveway at 6 a.m. in a U-Haul as my husband and I began our journey eastward.

Tears welled up in my eyes as I craned my neck out the window to look back as my childhood home got smaller and smaller.

After a few months passed, I learned the most important thing I packed was not a physical thing but an emotional one. I have always been an avid and adventurous baker, and I continued that in New York. But, as more time went on, I found myself baking family recipes, ones with stories and memories attached to them.

As a young child, I can remember my mom

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One of my favorite things about Scandinavian baking are the simple, humble ingredients.

Nothing much more than butter, flour and sugar in endless combinations.

making Swedish Kringle. Most of the time she was making it for her early morning exercise class, which meant it was all gone by the time I woke up. The best I could do was scoop up any remaining almond icing and buttery crumbs. When I was a teenager, she taught me how to make it and I’ve been making it ever since.

Over the past four years in New York, I found myself baking the traditional Scandinavian recipes I grew up with. Berlinerkranser, krumkake, Swedish farmer cookies, and my Great-Grandma Verna’s kringle recipe loaded with fresh ground cardamom. They reminded me of home and family.

I began baking things I had never baked

before like flettekrans, vetebullar and skoleboller. On Monday mornings, I would bring in whatever I happened to bake that weekend and put it up for grabs in the breakroom at work at the Cornell agriculture experiment station. By 10 a.m. everything was eaten.

After a couple years of hearing, “You know, you should really be selling these …” from friends and colleagues, I decided to join our local farmer’s market in Geneva on Lake Seneca. People went crazy! It’s all Italian pizzelles and cannoli out here. I could hear people walk by my booth and in muffled breath say, “Ooooo! Scandinavian baked goods” and immediately circle back and

INSPIRED HOME | 79

ask, “What is that thing?” The conversations all started the same.

“Krumkake!” I would reply. From there, conversations bounced between family ancestry, history and how the heck cardamom and citrus got to Norway! It is incredibly rewarding to share a personal part of my life by way of food.

“Berlinerkranser! My great-grandma used to make those!” a woman exclaimed as she walked up to my table. We talked about how finicky, tender and frankly annoying the dough can be. She bought a dozen from me that day

and continues to every week.

I met a woman named Paula, originally from Minnesota, who was sidelined when she saw Swedish kringle at my booth. Her mom used to make it but has since passed away, so she now orders it online from Byerly’s in Minneapolis. “I haven’t had home made kringle in decades!” She buys five pieces every Saturday morning from me.

What I love most about this new venture are the conversations I have with every single person who stops by. It is an opportunity to share my family heritage with others

— something I am very proud of — and likewise for them to do the same with me.

“Who is in the photo?” passersby ask. I point and name my Norwegian family in the five-generation photo I have on my table.

Generally, folks seem to be on a mission out here, constantly going from point A to point B. If you slow them down and reel them in with some krumkake and a good family photo, only good things will follow.

Food is an incredible vehicle to get to know a culture, a story, a family and, ultimately, share some love. So, I’ll keep baking!

Berlinerkranser calls for a common ingredient in an unusual form; 2 hard boiled egg yolks — they help provide structure and great texture.

Because there is no leavening in berlinerkranser it is important to cream well together, both hard and soft yolks to incorporate air into the batter.

I love working on granite when I'm working with dough. The dough responds well when rolling and kneading and it is super easy to clean.

I roll the dough into a rope as long as the length of my hand and then I begin to shape the wreath.

80 | SEPTEMBER/OCTOBER 2018

The dough can be quite fragile and finicky at times.

But don't worry — adding flour to help roll and shape the cookies is a big help.

They'll be fine!

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Food is an incredible vehicle to get to know a culture, a story, a family, and ultimately share some love. So I’ll keep baking!

Berlinerkranser 2

raw eggs, reserve whites (for dipping later)

2

hard-boiled yolks

½

cup sugar

1

cup butter

2

cup flour

1

tsp almond or vanilla extract (optional)

Countertops

Work well together the raw and hard-boiled egg yolks. Add sugar.

Work in butter and flour. Roll into a log or ball. Take about 1 Tbsp of dough and work into a long rope, about 6 inches long. Bring each end to the center point of the rope to make a pretzel shape.

Dip each treat into slightly beaten egg whites, then into coarse or pearl sugar. Bake at 300 degrees for about 10 – 15 minutes.

|

Enjoy!

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REFLECTIONS

Feeding My Curiosity

I

’m eating homemade granola and yogurt with organic berries, drinking a cup of my favorite Irish tea, and I’m reminded, again, how blessed I am.

Did you notice I said organic berries?

If you’ve ever looked at the organic section of any grocery store, you know that one single word drives the price up significantly. Partly, I know I am blessed because I can buy organic food today. But that certainly wasn’t always the case.

When I was a young single mom, my most favorite weekly event was the Wednesday grocery store sales sheets.

Putting my son in his portable car seat right before morning naptime, we would head to the store. First, I’d peruse the sales, and then for the next hour or so, I would

84 | SEPTEMBER/OCTOBER 2018

BY DAYNA DEL VAL

wander up and down the aisles of the store while my son slept.

I put everything into the cart that I was interested in. Gourmet oils and spices, expensive grain blends and high-end cereals.

Imported jams and sauces were placed into the crevices around the car seat. Before I knew it, I had a bountiful cart full of brightly colored produce, multigrain pastas and interesting cans of soup. Fargo wasn’t nearly as international in its cuisine as it is today, and a can of Mediterranean-style soup seemed pretty glamorous to me.

I remember looking fondly at all those items: multiple bags of various kinds of beans and lentils, beautifully shaped crackers and cookies, balsamic, sherry and champagne vinegars and more. They had taken me on

a journey of imaginary meals in vineyards and cityscapes with interesting people and sparkling conversations.

Then I would dutifully start back at the first aisle and put it all back again.

There was absolutely no way I could afford most of what I had gathered up. I could keep the eggs, the bread, the oatmeal and milk and perhaps even a can or two of soup; but the vinegars, the imported jams and the leeks, the glamorous items I often had no real sense of even how to cook, had to make their way back to the shelves and refrigerator sections.

I once told my son this story because I have a real fondness for these Wednesday adventures, and he said, “Mom, that’s a really sad story.”

I stopped and thought about it, and I

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First, I’d peruse the sales, and then for the next hour or so, I would wander up and down the aisles of the store while my son slept.

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guess on one hand it is a sad story: this young, poor mother with a powerful culinary imagination facing the reality of her bank account on a weekly basis.

But I never felt poor on those morning adventures. Those Wednesday trips to the grocery store fed my curiosity about food, culture and hospitality. They encouraged me to read ingredient lists and to research foods I had never tasted.

Today, I can buy what I want at the grocery story, but while I still adore walking up and down all the aisles, I don’t have the luxury of spending a morning perusing them like I did then.

I was blessed in a very different way then: I was blessed with time, curiosity and imagination. And those years continue to fill me with gratitude for my pantry shelves today. I hope the same for you.

Enjoy Fall.

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