Fargo Inspired Home Magazine September/October 2019

SEPTEMBER

OCTOBER 2019

Kitchen

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CONTENTS

SEPTEMBER/OCTOBER 2019

Image courtesy Aran Cucine

VOLUME 10, ISSUE 5 FEATURE 50 SHOWCASE Appreciation for home, family and neighborhood determined this beautiful local remodeling project.

DEPARTMENTS 14 DESIGN Interior designer, Bill Tweten, shares his expertise on open shelving — a popular design trend.

22 PROFILE Color and design options await your home exteriors. Lemke Home Improvements show us how!

30 ELEMENTS Explore these kitchen essentials for 2020 — from cabinetry colors to technology!

6 | SEPTEMBER/OCTOBER 2019

36 COMMUNITY The Fine Arts Club — friendships, arts, culture and community come together.

52 KITCHEN Two area designers share two beautiful kitchen projects with different client lifestyles.

60 HUMOR Bernie takes us on another adventure — trouble is sure to follow!

64 PETS Do you have a pet emergency?

How do you know?

ADDITIONS 8

Musings

10

Contributors

71

Wine Wisdom

80

Reflections

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

68 CUISINE Explore the sights and tastes of Canada with Chef Granville Wood.

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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)

Photography by Lauren Ferragut Carlson

Editorial Director Terri Ferragut Creative Terri Ferragut Susan Walker

F

all — my favorite season. A time to settle back into that familiar span of time that brings invigorating coolness to the air and nature’s splendid array of colors to the trees that surround us. Cool morning walks and the smell of wood smoke in the air signals a welcomed change.

Our lives become more scheduled, and just a bit more hectic. Fall ushers in a cavalcade of events of sports and school events, filling our calendars to the max. Homeowners rush to finish their home projects and hope to beat yet another main event coming down the pike — winter in the northland.

Autumn also signals another special agenda — a comfortable migration indoors for a season of holidays and special gatherings with family and friends. Our kitchens once again hum with activity and the business of life. Fresh, crisp apples become a part of a luscious pie and our garden bounties find their delicious way into a hearty soup on a cold day.

We’re excited to share this issue with you as Inspired Home celebrates our powerful love for our kitchens — a vital space that represents time-honored traditions, comforting meals and provides lasting memories. With the help of area experts, we’ll explore wonderful ways to add beauty and innovation to this hallowed area that will inspire you all. From kitchen organization and great cooking ideas to creating new functionality … it’s all here, just for you!

Happy Fall! Enjoy the Kitchen issue!

Director of Operations Scott Drzewiecki Contributing Photographers Travis Beauchene Jill Ockhardt Blaufuss Lauren Ferragut Carlson Dan Francis Photography Granville Wood Terri Ferragut Contributing Writers Lauren Ferragut Carlson Bernie Erickson Terri Ferragut Bailey Hovland Ashley Ferragut Johnson Wanda M. Perkins Dayna Del Val Granville Wood Copy Editor Keri Guten Cohen Social Media Director Bailey Hovland

Production representative

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

8 | SEPTEMBER/OCTOBER 2019

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CONTRIBUTORS

o t e m o c l e W

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

WAnDA Perkins For more than 20 years as a freelance writer, Perkins has enjoyed creatively crafting stories about local, national and international people and topics. She lives in Fargo and is author of Blessing After Blessing — Seeing God's Blessings in All the Seasons of 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.

Ashley F. Johnson Ashley Johnson loves her home city of Fargo. She works as a registered nurse at Sanford Medical Center and shares her happy home with her husband, 2 children and a rescue cat. She loves traveling with her family, cooking, entertaining and good wine.

She can’t wait to show her children the world.

BAiley hoVlAnD A Concordia graduate currently studying law, 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.

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.

DAynA Del VAl Del Val is the President & CEO of The Arts Partnership in Fargo, ND. She is a professional actor and passionate arts activist as well as mom to a fabulous violin playing engineer and wife to a plant cell wall biochemist. She enjoys travel, reading and high teas.

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.

10 | SEPTEMBER/OCTOBER 2019

Bernie eriCkson Specializing in helping his clients make small changes with maximum impact, Erickson is a residential real estate agent in Fargo-Moorhead.

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.

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DESIGN

Open shelving 101

14 | SEPTEMBER/OCTOBER 2019

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“Anyone can fill the wall with cabinetry; it takes artistry to combine open and closed areas resulting in a more interesting space.”

Bill Tweten, lead designer, Western Products

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Bill Tweten, Interior designer, CMKBD, Western Products, Inc.

BY tERRI FERRAGUt | ImAgeS COUrTeSY OF CRYStAL CABINEtS AND ARAN CUCINE

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xposing your clutter to the world might be a terrifying thought. Kitchen chaos feels way less real when it’s hidden behind closed cabinet doors. If you’ve been resisting open shelving in your kitchen design, take another look. It can look incredibly chic and totally contained, if done right. Take a look! Let these kitchens inspire you!

Don't assume you have to design a lot of shelves in your kitchen design to incorporate the clean and airy look. A single shelf will provide functional beauty and a sense of beautiful organization. Incorporate open storage in your kitchen for a fresh breath of air.

This kitchen proves open shelving is for any kitchen and any design genre. This rustic country kitchen reclaims cut out shelves with bead board background as the original open storage method of organizing a kitchen. Farm sink and glass face cabinets complete the look.

Nothing exemplifies Scandinavian "hygge" than open shelving. Open, straight forward and honest- it is an easy, cost-effective way to update your kitchen. Whether you are budgeting for a full-scale remodel or you just want to update, it will become a worthy statement in your kitchen.

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Above the sink: In many kitchen layouts, there is a shorter cabinet placed above the sink. To create a more open feel, consider well-placed shelves instead. This area is an ideal storage space for dish soaps and anything you don't mind being exposed to humidity from the sink. Many houseplants and herbs will thrive in this location.

2

Hanging and open storage combined: In many instances, open shelving surrounds a range hood evenly on both sides, so the entire look feels symmetrical and balanced. However, consider switching up your kitchen by incorporating some open shelving with hanging storage.

Well-placed shelves: A lot of people might assume when they design open shelving into their kitchen, they have to add a lot of shelves. This isn't the case. A couple of smaller shelves that take up the space of one cabinet will make a significant impact on the space. This idea works well for those who desire the look of open shelving but with less commitment to cleaning and styling them.

Consider a Corner: Corners are hard to access storage so open shelves work great there. In smaller kitchens, where space is a premium, they are an excellent way to acquire functional storage with a beautiful design sense.

Inspired Home asked area kitchen designer Bill Tweten of Western Products Inc. for his thoughts on open shelving.

I am a big fan of having some open storage in every kitchen design. It adds personality to a kitchen space and breaks up the monotony of wall-to-wall cabinetry without any visual relief. Anyone can fill the wall with cabinetry; INSPIRED HOME | 15

Unfettered, clean and purposeful, these shelves are clearly defined by a busy kitchen's work pattern. A combination of open and closed shelving with items used everyday easily accessible, claims a win-win in the heart of the cook.

A couple of well-placed shelves go a long way.

This shelving scenario is the perfect kitchen nook for easy to reach items the cooks in your home require.

Spices, knives and mixing bowls make perfect counterparts.

The area centered above the kitchen sink makes an ideal space for open storage. Plants, bowls, cookbooks, mugs, spice — all enhance and add texture to the area. In this small space, the kitchen seems to open up.

it takes artistry to combine open and closed areas resulting in a more interesting space.

Without open spaces, a kitchen feels heavy and dense. Adding some open display or shelving makes the kitchen feel airier and lighter. Ultimately, it allows each kitchen to be totally unique because each homeowner will stylize their shelving with what is important to 16 | SEPTEMBER/OCTOBER 2019

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Remodel Reward them personally. Chefs and serious cooks love them for easily seen and accessed dishes and kitchen tools, like in a professional restaurant kitchen.

When personalizing these areas, one reminder: Keep items on an open shelf that you actually use or it will look staged. It’s fun to mix different items like dishes, pottery, memorabilia, vintage treasures, herbs, plants or cookbooks. Plus, you will enjoy being surrounded by the things you love and sharing them with your family and guests.

I’m not an advocate of only open shelving with no concealed storage. Many kitchen tools and packaged foods simply look cluttered when in view. If you are a fan of keeping things looking neat looking, open shelving is for you! They will help keep you from hoarding.

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Open and closed shelving combine to make a powerful team in this kitchen.

A clean, uncluttered vibe is the result of vertical and horizontal cabinetry with open storage areas containing the cook's tools of the trade.

Interesting colors and textures are the perfect mix in this contemporary and cozy kitchen. Storage areas become points of beautiful interest yet are highly functional and much needed in a high performance kitchen. Complimentary solid colors mingle with an eye-catching tile motif.

Free standing open shelving is a perfect way to invite organization and the chance to declutter your kitchen. Formed of metal and solid wood shelves, this minimalistic shelving looks cozy and is the perfect place for beautiful earthenware or other things you need to keep track of.

18 | SEPTEMBER/OCTOBER 2019

More accurately stated, open shelves will help you keep a handle on your “stuff ” — you can’t just cram things and shut the door!

Open shelving also forces you to pare down your items to what you really need and use. If you have a smaller kitchen you are trying to organize, the openness will help give a more spacious feel to the space.

Incorporate visual relief, interest and personality by balancing cabinetry design with clean open shelving. You will equalize color and the movement of your kitchen design with these interesting spaces creating interplay of colors and textures. A great place to add textural interest is your backsplash. Tile the entire wall so the open shelving mingling with tile creates functional architectural beauty.

I love incorporating open shelving or open cabinetry in each kitchen design. I recently reviewed photos from my kitchen design work, and almost every kitchen had a space I had designed for open shelves or display areas with beautiful and functional results.

Add them to your kitchen design plans — you’ll love the results!

Bill Tweten, CMKBD, is lead designer at Western Products Inc. Have questions about a new kitchen or remodel? Contact Bill at 701.280.5996 or email him at billt@westernproducts.com.

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PROFILES

The art of the exterior

BY WANDA M. PERKINS | Images courtesy Lemke Home ImprovementS

A

Pictured left to right: Mike, Josh, Kylah and Ethan Lemke

22 | SEPTEMBER/OCTOBER 2019

t age 23, Mike Lemke started an exterior home siding business from his truck. With a focus on exceptional customer service, craftsmanship and high-quality exterior home products, Mike and his wife, Kylah, co-owners of Lemke Home Improvements in Moorhead, have watched their company grow into a thriving business.

Licensed, bonded and insured, Lemke’s team of seasoned, experienced professionals work year-round, offering innovative design ideas and quality exteriors with architectural interest. The company offers a wide variety of residential siding and gutter options including copper gutters, rain chains, LP Smart Side and James Hardie products, as well as commercial panels for both residential and commercial projects. All their products are designed to give your home or business a personal, distinguishing appearance.

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“ Lighting, shading and complementing surroundings all play a huge role in determining colors.”

Korey Stern, Lemke Home Improvements

This spectacular rambler features Quality Edge siding in Timber Ash with LP Smart Side Shakes and trim.

A close-up of unique copper gutters with Inside Out under-deck protection.

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Copper downspouts and gutters are showy against rock accents on this home’s exterior.

INSPIRED HOME | 23

BEFORE

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“Since 2008, there have been many changes in residential building with regard to siding,” Kylah notes. “This has dramatically changed a simple siding color selection into a more complex process of combining multiple elements in design.”

In the past few years, new construction home building has slowed, with more homeowners opting to remodel their existing homes to accommodate their needs. Estimator Korey Stern, who has a background in landscape architecture, believes people remodel because they’re genuinely happy with their current location and neighborhood, but they prefer to update their homes with a more modern exterior.

“They are tired of high costs associated with poor insulation and they want a more contemporary design, something that stands out,” Stern explains. “We carefully consider both the location of the property and the style of the home, and then we suggest what exterior options will work best to achieve the look the customer desires, all within their budget. We also believe in selecting materials on the site, not on a computergenerated program. Lighting, shading and complementing surroundings play a huge role in determining colors.”

And by incorporating two colors — no more than three — to the overall exterior design, Mike believes the contrasting colors generate quite a showy appearance. Whether building INSPIREDHOMEMAGAZINE.COM

AFTER

BEFORE

Photos show the incredible before and after transformation of this twin-home converted to a modern and updated single home. exteriors include: Plygem vertical white siding, Deep granite horizontal steel siding, Plum Creek Versetta stone, LP Smart Side trim, a newly updated main entrance and decking.

AFTER From the back side of the twin-home remodel, both vertical and horizontal siding continue, with new white soffits, gutters and coordinating decking material.

BEFORE INSPIREDHOMEMAGAZINE.COM

INSPIRED HOME | 25

Nem fugia quiaerum natiis moluptis vento ex et est, ut et untiaecabo. Parum ad quam harum essi Udae.

Nem fugia quiaerum natiis moluptis vento Udae.

Nem fugia quiaerum natiis moluptis vento ex et est, ut et

An ultra-modern update to a two-story features Quality Edge English Saddle siding, black windows, grand double entry doors and a single black garage door.

It’s about connecting all the details shown in peaked rooflines accented with Deep Granite Plygem siding and Quality Edge siding.

26 | SEPTEMBER/OCTOBER 2019

Plygem Siding in Montana Suede on this two-story home shows how excellence in exterior materials truly creates a visually curb-appealing home.

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a new home or remodeling an existing one, Lemke Home Improvements offers multiple curb-appealing exterior products to choose from with comparable warranties. Selecting and installing the best combination of quality, high-end materials will yield a fresh, timeless design and a home that will be cherished for decades to come.

When considering a remodeling project, existing window or brick/rock color choices can be difficult to match with newer gray tones. Adding optional shakes or copper gutters, or a combination of exterior products, will beautifully complement your preferred siding choice, giving your home or business an updated architectural exterior appearance.

“It’s such a great feeling when clients are happy with the final project,” Stern says.

“Our team becomes emotionally invested in our projects because we truly care about our customers and their homes. It is a very rewarding experience.”

With so many creative projects accomplished, both residentially and commercially, Lemke Home Improvements has earned an outstanding reputation for quality exterior installation. As a highly respected team of professionals within the F-M community, the company continues to assist customers with all their exterior home and commercial needs.

Some of Lemke Home Improvement projects include these schools: Deer Creek Elementary, Dorothy Dodd Elementary, Eagles Elementary and Ed Clapp Elementary; and commercial buildings: Dillard’s (downtown), Eighth and Main Project (Moorhead), Happy Harry’s, Lutheran Social Services, Mark Apartment Building, NDGI and Pioneer Place (West Fargo).

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ELEMENTS

kitchen detail The Wane of White

There’s no denying the timeless appeal of optic-white kitchens, but color is on the wind. Whether it’s navy, turquoise or avocado, try bolder shades against the backsplash. From green and earthier terracotta to vibrant tones, color elevates energy with a positive spirit. arancucine.com

BY TERRI FERRAGUT

The winds of change are not only the fall season arriving, they are design essentials for the busiest area in your home. The kitchen is the hub of any home, where families and friends gather to cook and share meals together.

This high-traffic, high-energy space typically influences the design of the rest of the home. In a word? It is command central and it sets an important emotional pace for you, your family and your guests. Inspired Home set out to discover kitchen elements that you and your family will label as essential.

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Spanish and Moroccan Tiles Add exotic notes to your kitchen decor with intricately patterned Spanish- and Moroccaninspired tiles and backsplashes for great visual impact. Use unexpected juxtapositions, from cabinets to flooring, to create a memorable mix to your home. thetileshop.com

INSPIRED HOME | 31

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Keep Wellness In Mind

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For an overall feeling of wellness, keep things comfortable — bring in small plants and design elements from nature. Earthy textures and colors will add calm to your kitchen. kohler.com

Undercounter Appliances

Glass Cabinetry

As kitchen design ideas leading us into 2020 call for clearing spots above lower cabinetry, opt for under-the-counter appliances by Perlick, like microwaves and refrigeration, to keep them out of sight as upper areas become more vacant and uncluttered. jwkitchens.com

Glass doors are coming back in style. It is all part of the trend toward simplicity and organization. People are more willing to do glass-front upper cabinets than ever before. redriverglazing.com

32 | SEPTEMBER/OCTOBER 2019

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Colorful Grout This is simple and packs a punch! Go for the unexpected and select a distinct color for grout work as it’ll lend your kitchen decor a graphic kick and hints of needed color. groutshields.com

Covered Kitchen Sinks Great for cleverly adding prep and counter space instantly, sliding covered sinks also boast the double-duty benefit of concealing a sink full of dishes waiting to be cleaned. Food prep becomes more efficient and streamlined. lenovasinks.com lenovasinks.com

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INSPIRED HOME | 33

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COMMUNITY

Culture & community Story and Photography BY TerrI ferragut

T

he intriguing architectural icon at 601 4th St., south Fargo, sits proudly dignified and welcoming to all who enter. The physical beauty of the building’s exterior represents a well-loved structure defined by a stately elegance that passers-by have admired for many generations. The immaculate wooded landscape and beautiful plantings are proof of the great care taken to maintain this Fargo gem.

From housing an insurance company in the early 1900s to the Fargo College Conservatory of Music circa 1922, the building eventually was gifted in 1931 by a dedicated and prominent member of the original Fine Arts Club as its permanent home.

The Fine Arts Club of Fargo was established in 1911; its original purpose was philanthropic work and to enrich the lives of its members.

More than 105 years later, it remains a vibrant

On a beautiful late summer morning, a enthusiastic amount of women (and men) descended upon this finely manicured acreage of property known as the Fine Arts building for their late summer season meeting. What I found was a group of extraordinary women (and men) who cared about the arts, the world around them and a yearning for learning more about our community and beyond.

36 | SEPTEMBER/OCTOBER 2019

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The physical beauty of the building’s exterior represents a well-loved structure defined by a stately elegance that passers-by have admired for many generations.

nonprofit organization that continues to shine a positive light on the community as well as its members.

The organization is based upon its six “sections” of interest for its members: from art, books and creative living to drama, garden, history and travel. Each area of interest maintains the group’s schedule of

inspiring and educational programs and events, which offers ample time for valued education, community outreach, renewing friendships and building new ones.

Past President Clair Degerness shared, “I value the quality programs that have been presented. I am a member of three sections — creative living, book and garden — and I

have learned so much. Membership in the Fine Arts Club is a treat I give myself. Our memberships do not burden your time or dollars.”

Open to men and women of all ages, Jan Koski, previous president, adds, “Meeting all the great members who belong to the club and also the people who present our programs

CARE YOU CAN DEPEND ON

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INSPIRED HOME | 37

Past president, Jan Koski

Artist Sandra miles attending summer luncheon

Barb rudh, current president

38 | SEPTEMBER/OCTOBER 2019

Past president, Clair Degerness

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Hawley, MN is a real plus. From learning about our FM community to art, decorating or history — there is something for everyone.”

Barb Rudh, current president, reflects on being a part of the Fargo Fine Arts Club.

“Each of the Fine Arts sections give donations to various organizations and scholarships.

Another rewarding aspect is learning about our community and establishing new friendships. Our purpose is to enrich lives through education and social opportunities.”

Keeping the historic home the shining jewel that it is requires focus and responsibility. A constant challenge for the dedicated members, several annual fund raising events help defray costs of maintenance- the Bling-Bling event in April and the Spring Gala in June.

After 105 years, the Fine Arts Club remains a beautiful and powerful reminder that art, culture and the importance of community are pillars of this organization. In the words of President Rudh, “Our purpose is to enrich the lives of others through education and social opportunities.”

Interested? Contact Barb Rudh for more information at barb.rudh@gmail.com or 701.235.6264. Get to know us! Attend our open house during the 2019 Hawthorne Neighborhood Tour of Homes on Sept. 15.

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INSPIRED HOME | 39

y ll a r u t a n fresh Hildebrant Farm

“For 37 years, the Hildebrant family farm has proudly served the FM area with fresh, naturally grown fruits, vegetable and flowers.” 4th Street East & Main, West Fargo, ND Trina Hildebrant Kalm, third generation farmer 701.281.1539 | hildebrantfarm.com

Sa ve T h e Dat e HOLIDAY HOMES

OXBOW COUNTRY CLUB AREA HOMES TOUR 2019

of

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Oxbow Country Club Area Homes Tour/Boutique & Vendor Show

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INSPIRED HOME | 41

For love of

home and neighborhood

BY WANDA M. PERKINS | PHoToGRAPHY BY JILL OCKHARDt BLAufuSS

S

hortly before a young Fargo couple married, they purchased a two-story home within a developed neighborhood and envisioned dreams of their future together.

Following the birth of each of their four children, the homeowners soon realized the space no longer functioned well for their growing family.

“For three years we debated back-andforth, wondering whether we should remodel, build new or buy something existing,” the homeowner recalls. “We couldn’t be happier that we chose to remodel! We absolutely love

our neighborhood and neighbors. In fact, one neighbor and friend is an architect who assisted with the initial design of our remodel.”

Soon after making the decision to remodel, the homeowners visited with Bill Tweten, CMKBD interior designer at Western Products.

Then, with great anticipation, they rolled up their sleeves and pitched in with their home’s expansive transformation.

One of the rooms that received the greatest change was the formal dining room, which was converted into a new mudroom and laundry room. By relocating the back-hallway

Kitchen cabinetry went from drab to fabulous in navy blue! Glass-front cabinets near the family dining area display dishes and collectibles. Viatera quartz countertops and upgraded stainless steel appliances complement all the details to create a modern and updated kitchen.

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entry door into the garage, traffic flow was rerouted through the new mudroom. Four prominent arched windows were fitted with custom shutters for street-side curb appeal.

A cut-out in the previous dining room wall that housed a former china cabinet provided a perfect spot to park the washer and dryer.

New terra taupe cabinetry with Cambria countertops were installed in the laundry room, along with a sink, storage closets, a bench and wall hooks to cut clutter, organize and make laundry tasks a breeze.

“When remodeling, many homeowners

Floor-to-ceiling cabinetry lends a spectacular vertical line of color with no wasted spaces. Cabinetry is softened with a warm cherry hood. Three gold pendants over the island provide beautiful lighting for work spaces.

INSPIRED HOME | 43

“We solved the space-planning problems by tailoring this home to the homeowners’ changing needs, while completely transforming the interior.”

Bill Tweten, CMKBD interior designer, Western Products

Previously wrapped in white, the generous kitchen island received an updated quartz countertop and gold sparkling faucets and hardware.

From previous dining room to spacious laundry/mud room, this space offers an alternative entrance and keeps a busy family organized with thoughtfully planned storage.

Here’s a view between the kitchen island and the blue cabinetry wall which leads to the family dining space.

44 | SEPTEMBER/OCTOBER 2019

INSPIREDHOMEMAGAZINE.COM

don’t know what to do, so instead of reconfiguring the space, they add on another ‘wing’ to the house,” Tweten explains. “This always seems detrimental to the old space and not the best way to utilize the home’s original floorplan.

We solved the space-planning problems by tailoring this home to the homeowners’ changing needs, while completely transforming the interior.”

An example was the kitchen’s original placement of the walk-in pantry. It blocked the view of the great room, so a new pantry was relocated in the old laundry/mudroom area.

The homeowners’ old kitchen cabinets were repurposed A high-end gas cooktop was on the must-have wish list! It’s perfect for family-style cooking!

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INSPIRED HOME | 45

Warm cherry beams in the family room are eye-catching in the open living spaces. A blue and white area rug with a sectional and leather recliner offers the family a cozy room to gather and enjoy time together.

and used in the new panty. “I redesigned them and added some floating shelves with crown molding to top off the room,” Tweten adds.

“A new powder room with a lovely decorative concrete-tiled floor was created right next to the new pantry.”

By removing the pantry, the space between the kitchen and great room was dramatically opened. Previously, the great room was small for this growing family, and the raised stone

The family room before the remodel

46 | SEPTEMBER/OCTOBER 2019

hearth with sharp corners was unsafe for children. After relocating the powder room, an additional 5 feet of width was gained. “We flanked the fireplace with built-in bookcases on both sides and added warm cherry and overhead beams,” Tweten notes. “The TV was positioned for better viewing height, leaving the mantle open to display artwork. Transom windows on each side of the fireplace filter in light and complement the overall look of

the great room.”

In the kitchen, denim blue cabinets with Viatera quartz countertops offset a whitewrapped island. The floor-to-ceiling stove wall has a wall cabinet coming down to the countertop, filled with glass doors on front and side for accessible dish storage.

A herringbone ceramic backsplash adds movement, while the custom cherry hood accentuates the space as a functional accent

Prior to the update, the kitchen appears dark and dated.

The home’s entryway previously shows a long, narrow hallway to the kitchen.

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An expanded family room showcases a fireplace facelift which is framed by transom windows and white shelving and cabinetry.

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White-painted shiplap in the entryway with two black metal accent sconces and a handy bench gives the entrance a much-desired modern appearance.

INSPIRED HOME | 47

A welcoming outdoor living area is a family favorite space for relaxing and entertainment. The pergola offers cool shade, as lush colorful flower pots decorate this great space.

"We absolutely love our neighborhood and neighbors. In fact, one neighbor and friend is an architect who assisted with the initial design of our remodel." piece. Upscaled appliances include a familysized, 48-inch built-in side-by-side refrigerator and a beverage refrigerator, too. An oven/ microwave and warming drawer combination in the kitchen team up with the pantry oven during entertaining.

Even the home’s main entrance was brightened with white-painted shiplap.

Carpeting was removed in the previous family room and hardwood flooring was continued throughout. The remodel also included a spacious addition over the garage, providing two extra bedrooms and a bathroom for the family.

This expansive remodel was completed in four months, and the homeowners were overjoyed with the final results. “Remodeling our home allowed us to make the changes we needed that worked better for our family,” the homeowner concludes. “Our home got an updated look, and we gained all the amenities that we desired.”

Regal red brick on the home’s exterior, arched windows with custom shutters and a showy, curb-appealing walkway creates a friendly front entrance for guests.

Contributors: General contractor: Buchholz-Mastel Construction | Cabinetry: Western Products, Crystal Cabinetry, Bill Tweten | Designer – Bill Tweten, CMKBD | Wood Flooring: Kensok | Countertops: Fabricators Stone | Siding: Western Products | Appliances: Karl’s | Roofing: Pierce Lee | Painting: Weyer for Hire | Electrical: King’s Electric | Masonry: Star Masonry | Tile: Classic Tile | Plumbing: Precision Plumbing | Plumbing Fixtures: Waterfront

Bill Tweten CMKBD Interior designer, Western Products

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INSPIRED HOME | 49

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A Tale of Two Kitchens

BY BAILEY HOVLAND

kitchen one

D

{

IMAGES BY tRAVIS BEAuCHENE

Kelly Nichols, Design & Sales Favorite trend: mixing cool tones with natural wood elements

esign Challenge: Two kitchens in two homes with two clients, both have completely different design styles in mind; and one design showroom understands how each of these rooms came to life — Showplace Cabinetry Design Center. Colleagues Kelly Nichols and Michaela Bakken were tasked with creating these two kitchens for clients with entirely different design ideas.

HOME #1 Nichols was asked to recreate the look of a couple’s former Showplace kitchen in a newly constructed home on a family farm. They wanted a warm space to spend time together, giving their new house a familiar feel. Nichols used a mid-toned stained quarter-sawn white oak for the cabinetry and Camelot off-white granite with touches of burgundy to accomplish the craftsman style the couple was looking for. Nichols added pewter cabinet hardware and black stainless-steel appliances to give the room a bit more contrast.

The new construction of the home helped Nichols be a bit more flexible in her design plan, allowing her to place appliances and plumbing where she thought they would work best. To keep the look consistent in the whole house, the elements of the kitchen design were carried throughout the whole home, including the bathrooms, laundry room and fireplace.

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INSPIRED HOME | 53

54 | SEPTEMBER/OCTOBER 2019

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kitchen two IMAGES BY DAN fRANCIS PHOtOgRAPHY

{

Michaela Bakken Design & Sales Favorite trend: matte black and industrial finishes

HOME #2 Bakken was tasked with a kitchen remodel project that was completely different from Nichols’ project. Bakken’s clients were hoping their kitchen remodel would stay true to the history of the house, built in 1902, while giving it a modern yet classic feel. Keeping the home’s long history in mind, Bakken went with white painted cabinetry with an island in stained cherry wood that complemented older woodwork in the home. The brushed bronze hardware on the cabinets added a bit more of a vintage vibe, complemented by the subway tile backsplash and stunning appliance selections. With cabinets stretching all the way up to the ceiling and updated appliances, Bakken was able to give this family a kitchen that felt light and open while adding storage that their old kitchen lacked.

Showroom manager Aubrey Costello explained how Showplace works with customers to decide the right products for their projects. “We like to get a feel for the house itself and the clients, to make sure the room not only looks good but works for them and their home,” Costello said. “We want to know how many members you have in your household, do you entertain a lot, do you eat at the island or the kitchen table? We’re making a design around the function of their lives.”

INSPIREDHOMEMAGAZINE.COM

INSPIRED HOME | 55

{

Aubrey Costello Showroom Manager Favorite trend: goldtone finishes and smart appliances

When deciding to remodel or build new, customers often ask about the newest trends and how they can stay up to date. “A lot of times, clients like to keep more traditional kitchen styles that they are used to,” said Costello, “so the updates can be more about high-end appliances, improving storage, and adding some techy things like LED lights in cabinets and power strips in the drawers. When you work with a design showroom like ours, you are getting a space made to function specifically for you.

“What we do is for them and for their home. Each kitchen is a unique space to serve a special person or people,” Costello adds. “One kitchen will never look exactly like another because we need to make sure it works for the people we’re designing it for.”

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HUMOR

Bernie and David’s

“Excellent Adventure.”

BY BERNIE ERIKSON

O

ur renting a cabin at THE lake was like pretty much everything else in life. It seemed like a really good idea at the time, without even the slightest consideration that something could go wrong. So, of course, I chalked it up to experience that the one thing that could go wrong had gone wrong with my shore fishing/wader incident where I humbly learned from our next-door neighbor Herb that lobster and salmon are not native to Minnesota lakes.

With that behind me, the rest of our vacation was going to be totally like I pictured it would be!

The cabin was exactly like the photos and descriptions said: charming one-bedroom, 1 bath with a huge stone fireplace and a so-so updated kitchen. It was perched on a death-defying cliff with rickety stairs down to a crystal-clear lake with a hard-sand bottom that quickly turned to bottomless muck. Hence, the hip-wader incident.

60 | SEPTEMBER/OCTOBER 2019

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We found out our next-door neighbors, Herb and Helene, bought their cabin nearly 40 years ago and had been coming back every summer ever since. They remarked they paid twice as much for their new top-of-the-line pontoon as they did for the cabin 40 years ago. Even though it seemed like a fortune for a young couple to spend on a vacation home, it turned into a great investment and family treasure.

Minnesota lakes country goes from 85 degrees during the day to the mid-50s at night. I could not wait to try out the woodburning fireplace.

There was a big wood pile stacked between two birch trees in the yard, covered by a tarp, that guests were welcome to use.

I seemed to recall something about rodents setting up house in wood piles and was totally prepared for them to come flying out when I whisked the tarp away. I carefully unhooked the bungee cords, making plenty of noise to alert the possible tenants they were getting company and giving them plenty of time to prepare themselves for a quick getaway.

Nothing. Not even a lonely moth came flying out. That was a relief. I picked up a cobb of wood and quickly learned why the mice had moved out. Snakes. And not just a mama snake and a couple of babies, but an entire community of garter snakes living in a big ball. Who knew snakes lived like that?

I grabbed a few cobbs of wood and headed back to the cabin. That should make for a lifetime of bad dreams.

Eager to play in the water, I decided to give the kayak a try. I put on my orange life vest that was like a big orange sofa cushion with a hole in the middle and a white nylon strap. I made my way down the rickety steps.

The water was like glass, absolutely no ripples — not even the slightest breeze. This was going to be fun!

I stepped from the dock into the kayak and immediately capsized it. I realized I was at much greater risk of strangulation than drowning with the giant sofa cushion clenched around my throat, and I noted I seemed to spend an awful lot of unintended time in the water.

“How’s is going down there?” the now familiar voice of next-door neighbor Herb called out through the woods.

“Ugh, I was going to go sailing today, but it’s getting off to a rocky start,” I replied.

“Well, if it’s any help, it works best to sit in the kayak in shallow water and then INSPIREDHOMEMAGAZINE.COM

It seemed like a really good idea at the time, without even the slightest consideration that something could go wrong.

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Hansel & Gretel (A wickedly delicious opera!)

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swing your legs in. Otherwise, you’ll tip over really fast. And, I’m pretty sure you go sailing in a sailboat and go kayaking in a kayak, if I remember right,” he offered.

Whatever.

We were now in our final week at THE lake, and I still hadn’t tried out the fireplace.

I think I was permanently scarred by the snake incident.

“Hey, why don’t you and Helene drop by for a glass of wine around dark? I think I’m going to finally try out the fireplace,” I said.

“Sounds great” came the now-familiar voice from the woods.

At about 7 p.m., I made sure each cobb of wood I brought into the fireplace was snakefree, gathered up some old newspapers and made sure the flue was open. I got a nice, crackling fire going.

The smell of wood burning was wonderful. In fact, a little too wonderful as it seemed the cabin was getting a little hazy inside.

And then it got a lot hazy … and smoky.

You know those screen caps on the top of fireplace to keep birds and leaves out?

Well, they also make great spots for ducks to build nests. Seems we’d spent the whole time there oblivious to the duck’s nest on the roof.

We opened the windows, put some water on the fire and turned on a bunch of fans before Herb and Helene got there.

Herb informed me it was most likely not a duck’s nest because ducks nest in the marshy stuff right near the water. Thanks, Herb.

Now that they’d both retired, they spend from mid-May to Labor Day at THE lake every year. They told us they’d be closing the cabin next weekend, pulling in the dock, having the pontoon put in secure storage, draining the water pipes and packing up the leftover food.

It was a routine they’d been doing for nearly 40 years, with no end in sight.

Our packing up to leave THE lake was more like regular vacation stuff, only with more canned goods and snake bite kits.

We’d gone for long, quiet walks in the evenings, floated aimlessly for hours in innertubes on crystal water and, like every vacation, met a great cast of characters from Herb and Helene next door to the crazy lady at the C-Store by THE lake and the family of ducks that I fed dry cat food to when no one was looking.

Here’s hoping you had a summer filled with warm memories of THE Lake or some place where summertime is special.

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701.478.4000

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PETS

Is this an

emergency?

BY ASHLEY fERRAgut JOHNSON

B

eing in pain is a difficult situation no matter how you tend to deal with it. As humans, even small children have the ability to express that they are in discomfort. Crying, grimacing, pointing to the part the body that is painful, or verbally voicing concerns are all different ways in which we manifest and express pain. What about your pet —how do you know? Animals do not have the ability to express outright, what is bothering them, so as we would with very young children or even the population of vulnerable adults, we must pay attention to non-verbal cues. To help us better understand a pet in crisis, we reached out to Dr. Amy Anderson of West Fargo Animal Hospital for some helpful advice.

If ever you suspect your pet is injured or in

64 | SEPTEMBER/OCTOBER 2019

pain and it happens to be during clinic hours, the first line of defense, Dr. Anderson says, is to place a call to your vet. They will be able to let you know if you need to come in to the clinic right away, schedule an appointment in the near future, or if you need to present directly to the ER. “If they tell you to go to the ER, you should go! If you are travelling and in a town that is not familiar to you, going to the ER is usually the best choice.”

She also warns there are certain habit changes you may notice in your pet that warrant a follow up. Things like sudden disinterest in their owners, loss or changes in appetite, sleeplessness, refusing to move, or an increase or decrease in water consumption are all signs that your pet may be undergoing

some sort of medical event.

Whether you have a cat or a dog can matter in terms of how they may react to a new onset of pain or illness. Dr. Anderson explains that cats tend to hide and avoid human interaction when they are not feeling well, and although not quite as common, dogs may do the same. Typically though, dogs tend to rely more on their human counterparts and become “clingy” when they are feeling under the weather. “The most common sign of pain in both cats and dogs is a loss of appetite.

Cats that are suddenly vocalizing when in the litter box, is very concerning. Both dogs and cats may become aggressive (bite or nip) when experiencing serious pain, so be very careful when handling them,” she says.

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Animals do not have the ability to express outright, what is bothering them, so as we would with very young children or even the population of vulnerable adults, we must pay attention to non-verbal cues.

When it comes to situations that require immediate medical attention, there are a few behavioral displays that are a good cue that your pet needs to be seen right away.

Common signs of a medical emergency: difficulty breathing, sudden collapse or loss of consciousness, confusion or disorientation, acute abdominal pain, or straining to urinate with no urine being expressed.

These symptoms are serious and should be brought to the attention of a vet immediately.

Dr. Anderson also warns that if your pet were to be hit by a car, or other object, even if they appear to be physically okay on the outside, it’s very important to have them evaluated immediately. She warns that serious internal injuries can occur without our knowing it.

The bottom line — if you doubt whether or not your pet is sick or injured, it doesn’t cost anything to call your vet to check it out.

It’s always better to have brought in your pet only to find out that they are okay, then to not bring them in, and wish you had.

Best friend under the weather?

We’re here to help.

Wellness Exams

Dental Care

Hospice/Euthanasia Services Nutritional Counseling Radiology

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Emergency/Critical Care Microchipping

Pain management Surgery

Laser Therapy

Vaccinations

West Fargo Animal Hospital

Carrie Summerfield DVM, Practice Owner 816 Meyer Drive • West Fargo, ND 701.282.2898 • www.westfargoanimalhospital.com

DVM, Practice Owner

Kristen Anderson, DVM | Melissa Schlader, DVM | Kendra Maurer DVM Dr. Amy Anderson

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INSPIRED HOME | 65

Lo o K | M arv e L | ex p L or e Whether you are looking to build a neW home, remodel or upgrade your appliances– stop in to shop our full line of products.

Appliances | Cabinetry | Lighting | Design Services Redefining the spaces that matter.

Audrey Newman

Certified Kitchen & Bath Designer

www.jwkitchens.com | info@jwkitchens.com | 5675 26th avenue south, #144 | (701) 551-0625

CuiSINE

Outdoor Market Bounties

O

BY CHEf gRANVILLE WOOD

n a recent family vacation, we traveled north heading to Toronto, Ontario, Canada.

I grew up there and it truly is a great North American city. It is the financial center of Canada and an international hub with its cultural diversity and acclaimed film festival on par with Venice and Sundance. It is also surrounded by some of the best agricultural land after the retreating glaciers from the ice age left behind rich alluvial soil.

The Niagara Peninsula is rich with stone fruits and vineyards that are home to “ice wine.� Ontario is the largest and most consistent maker of this sweet dessert wine. It began as an accident that became a success story when grapes on the vine were frozen in a freak cold blast. Instead of throwing out the grapes, they were pressed while frozen to make a syrupy wine with a higher sugar content because of the freeze.

Immigrants arriving from Europe post-World War II came by ship through Quebec City and then on to Toronto. These immigrants saw the value in the rich soil and began to farm the southern regions, making Ontario the breadbasket of Canada. I was just a kid, so my memories are limited until I got a bit older when it became an explosion for my senses. There was a time between grade school and middle school where I was practically raised by various Italian families. These immigrants took their small backyards

68 | SEPTEMBER/OCTOBER 2019

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Pictured is one of several fruit and vegetable stands with pristine fruits and berries. These hard working farmers set-up everyday at 5 am and take it all down by 7 pm.

LOSING YOUR HAIR? Call

and turned them into lush gardens. Peach and pear trees, lettuces and herbs — but it was the tomatoes that captured my imagination. We ate them right off the plant like you would an apple, still warm from the sun, with just a light sprinkling of salt. Those tomatoes were a defining moment in my culinary life and, to this day, I only serve vine-ripe tomatoes when in season.

I held onto the smells and tastes from Italian immigrant kitchens and, years later, I took a chef position at a family-owned Italian restaurant in the heart of Palm Beach, Fla. The restaurant, established in 1945 by Italian immigrants, rekindled those memories and served me well.

Toronto is a city on the move, but certain things haven’t changed — the great food.

Toronto is diverse and it still retains its Chinatown and Little Italy. As the airplane was touching down, I was salivating for an eggplant parmesan sandwich with marinara and mozzarella on a crusty roll from Porchetta & Co. As a kid, I would sit on the stoop of an Italian bakery in Little Italy downtown and devour these sandwiches wrapped simply in white butcher paper.

Those sandwiches required two hands to navigate those cheesy, saucy bundles of goodness to your mouth.

We wouldn’t be in Toronto for long, so I took the family to a classic 20-seat, redcheckered-tablecloth restaurant in the heart of Little Italy — Trattoria Taverniti. The nona or grandmother sat quietly in a booth watching the TV behind the bar as she probably had for the past 20 years. The tables quickly filled up as we all placed our orders: woodfired pizza, pasta, calamari and, last but not least, Nona’s Gnocchi with Wild Mushrooms and Gorgonzola. I was watching Nona as I placed my order for the gnocchi, and I could see her ears perk up. This hardworking immigrant brought her skills and talent to my country and, by doing so, has given pleasure to so many.

The food was like I remembered, true and honest; the gnocchi were light and airy with the earthy mushrooms and sweet, creamy gorgonzola. I watched Nona get up from her table and approach ours, and she asked me how did I like the gnocchi? What could I say?

I stood up and took her weathered hand in INSPIREDHOMEMAGAZINE.COM

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Wine Time!

FREE 5 lb. bag of ice with purchase Expires October 31st, 2019

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INSPIRED HOME | 69

This is one of the butcher shops which offers fine specialties such as racks of veal, lobes of foie gras and organic poultry. They also offer pre-made dishes and soups — nothing goes to waste.

A beautiful and tantalizing selection of cured meats and sausages; prosciutto, spicy soppresseta and air cured bresaola.

70 | SEPTEMBER/OCTOBER 2019

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The amazing Notre Dame Cathedral — a magnificent structure much like the one in Paris — sits squarely in a district of fine shops, cafes and restaurants. mine and kissed it saying, “Ottimo” (the best) and “delizioso.” The twinkle in her eye said it all.

The next day it was on to the train and off to Montreal, the “Paris of North America.” It’s an easy city to navigate by the Metro and, once downtown, by walking.

Old Town has cobblestoned streets, horsedrawn carriages and a cafe every 10 feet or so. The amazing Notre Dame Cathedral — a magnificent structure much like the one in Paris — sits squarely in a district of fine shops, cafes and restaurants.

Like Paris, Montreal is broken into districts or arrondissements. Unlike any other Canadian city, Montreal is diversified but has both feet firmly placed in Color and tranquility abound inside the magnificent Notre Dame Cathedral. The exterior is hand-cut stone and the interior displays intricately hand carved wood. The vastness is simply overwhelming.

Wine Wisdom Chelsey Malstrom, Seven Sisters Spirits, Detroit Lakes, Minnesota

Two Mountains Syrah What a delicious treat! I admit, I don’t always reach for Syrah, but this wine changed that for me. Fresh, balanced and fruit forward. It’s just the right amount of toasty with jammy blackberry and plum notes. It’s a great wine as we transition into fall. I recently enjoyed it with a variety of hard and soft cheeses, dried fruit and great friends!

Saldo Zinfandel Part of the Prisoner wine company, this Zin does not disappoint! Full of all things falllicorice and baking spices with rich, full, dark cherry notes. Great with something low and slow in the crock pot after a long day.

Cheers!

Chelsey Malstrom INSPIREDHOMEMAGAZINE.COM

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The flower shops bursting with color and aroma welcome passersby. Incredible varieties of flowering plants, vegetable plants and herbs adorn the outside of the Atwater Market.

Here is an array of beautiful heirloom tomatoes, peppers, a variety of peppery radishes and cherry tomatoes.

independence while remaining sovereign to Canada. French is the first language, but English is spoken freely. If you dust off your high school French and blow it, you’ll find that English is a better choice.

Like other major cities, certain areas are being gentrified. I chose a favorite arrondissements of mine, Saint Henri. It is close to Old Town but has its own distinct vibe. Located on the canal that brought international commerce through shipping to the city years ago, old manufacturing sites are being converted into high-end condos, and the row houses are being restored and modernized without losing their integrity.

This is the home of “Joe Beef,” Montreal’s’ notorious restaurant for Quebecois excess.

Chef owners David McMillian and Frederic Morin, both well-versed in hearty classic French fare, take it to another level with absurd amounts of foie gras and shaved truffle, veal blanquette with immense chunks of lobster and chicken-skin mayonnaise. It is recommended you see your cardiologist after an indulgent night of food and wine here. They also own two other restaurants in the area, Le Vin Papillon and Liverpool House. It can take up to two months for a table at Joe Beef so Le Vin Papillon might be a better bet.

The anchor to this arrondissement is the Atwater Market. On the canal, built in 1933, the market is a vibrant center of the district.

The flowers for sale made me feel like we were in Holland. Every variety and color — it was astonishingly beautiful. Inside the European-style market, you would want to shop every day. Vibrant and unpretentious, it had amazing produce, butcher counters with racks of veal, foie gras and farm-raised chicken and every sausage imaginable.

Wander a bit further and a world of cheese opens up before your eyes.

The sights, smells and tastes of markets are seductive — coffee beans roasting, breads baking, the cheeses and cured meats.

This is the place to have your morning coffee, strolling the aisles talking with the shopkeepers and planning your lunch or Cheese and more cheese. We were introduced to the most seductively intense, creamy gorgonzola and a brie that was like eating an aged butter.

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The smell of freshly roasting coffee beans filled the air that surrounded us. Extensive amounts of beans were on hand for brewing and sampling — perfect for enjoying with a fresh croissant.

dinner. But wait, we haven’t been to the vegetable stands teaming with bounty of the garden, and let’s not forget the fishmongers.

As much as I love meat, the vegetables and fruits shone like stars. The fish glistened and, surprisingly, didn’t smell like fish. Scallops in the shell with roe attached, cod, skate and bream came from the cold North Atlantic just down the river. Piles of fresh and steamed lobsters were ready to take home.

At the food court, we sat and ate from the vendors. We bought sliced cured meats, chunks of creamy cheeses, fresh berries, stone fruit and baguettes for our lunch. A few bottles of well-chilled Riesling were on hand to wash it all down. This is how life was meant to be lived — local, farm-fresh and oh, so good.

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

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INGREDIENTS

Peach Kuchena delicious sign of fall

Story and Photography BY LAuren ferragut Carlson

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ne of the best job perks as a research technician at the Cornell University Agricultural Experiment Station is the abundance of free seasonal produce that we raise and eventually eat! Strawberries, beets, apples, anything you can think of. Once late August rolls around it is time for one of my favorites — sweet, juicy peaches.

Peaches are something I never really ate a lot of growing up. It wasn’t until I moved to Upstate New York and had access to an abundance of fresh farm peaches that I began incorporating them into my baking and snacking. One day at work, I received an email that said there were free luscious peaches ready for employees to pick up. I ran over with my tote bag and brought home pounds of fragrant peaches! Many I ate fresh and many I froze. Some even made it into peach kuchen.

Most of us in the Midwest are very familiar with kuchen, but I had to explain it to my New York friends and co-workers when I offered them some for the first time. I explained to them it is a baking tradition brought over by the German homesteaders when setting their roots in the Dakotas during the 1880s. Before kuchen arrived to the Dakotas it made its way first to Chile and Brazil where German immigrants settled in the 1850s. Chilean kuchen often uses strawberries or apples. In Brazil it is called “cuca” and is prevalent in areas within German settlements. “Kuchen” as we know is somewhere between a cake, a pie, and a custard. Traditionally, kuchen is yeasted, but not all recipes are. Unleavened kuchen brings them closer to a pie-like dessert with a custardy filling. I prefer the yeasted version but either way you are left with a gooey, subtly sweet, treat.

Making kuchen is easy, yeasted or not. The best thing about it, I think, is that it freezes so well. You can easily make 2 and throw one in your freezer for unexpected guests or when you need a baked goodie for an event and just don’t feel like baking. The recipe I use doesn’t involve proofing the yeast. You simply dump all the ingredients in a bowl; add wet ingredients, mix, and you are set! As far as fruit goes you can use any fresh or frozen fruit. Peach is quite traditional but there’s something to say about using any seasonal fruit you may have in your kitchen. I bake mine in two 9” cake pans, but you could use a 9 x 13” pan or individual ramekins—really whatever size you choose!

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Most of us in the Midwest are very familiar with kuchen, but I had to explain it to my New York friends and co-workers when I offered them some for the first time.

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Peach Kuchen

Ingredients: Dough: ½ cup milk 2 eggs 2½ cups flour 1 Tbs. sugar 2 tsp. yeast ½ tsp. salt 1 stick butter 12 ounces peaches, thawed frozen or fresh CUSTARD: 11⁄4 cup heavy cream 3 ⁄4 cup sugar 1 ⁄4 tsp. salt 1 egg 1 egg yolk 4

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Make sure the butter is room temperature and cut into smaller pieces when you add it to the dry ingredients. Add butter pieces one at a time until all butter is incorporated.

METHOD: FOR THE DOUGH:

The dough will be done rising in about an hour in a warm kitchen. When you can poke the dough with your fingers and the indentations remain — it's done!

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Add flour to your board when rolling out the dough — it may be a little sticky. Press it into your pan. It doesn't have to be perfect! Kuchen should look homemade.

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Mix dry ingredients in large bowl. Add wet ingredients and mix with stand mixer until dough forms.

Add butter in pieces, one at a time, until incorporated. Mix 10 minutes.

Place dough into oiled bowl. Cover and let rise on counter for 1 hour.

Cut in half. Wrap each half in plastic and chill in refrigerator.

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Roll each half out to same size as cake pan (9 inches). Place in greased pans. Use your fingers to push dough right to the edge.

Cover and let rise 1 hour.

FOR THE PEACHES: Sprinkle peach slices with 2 Tbs. sugar and let drain in a colander for 30 minutes to get rid of some of the juice. I like to save the juice and use it in cocktails!

FOR THE CUSTARD: Bring cream to a boil.

Whisk eggs and sugar (just before you need them). Add cream to egg mixture to temper, then add back to pan and bring to boil, stirring until thickened. It will not be thick like a pudding but should leave a track on the back of a spoon. Strain.

Add butter and vanilla. Cover and chill.

TO ASSEMBLE: Use a dry 1⁄3 measuring cup to make a well in the center. Add peaches, then pour custard over. Sprinkle with a little cinnamon.

Bake in a 9-inch cake pan at 350 for 35 minutes until custard is set, but still jiggles a bit in the center. Cool completely.

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REFLECTIONS

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A kitchen face-lift

BY DAYNA DEL VAL

ur kitchen is original to our 1950s cottage, and so it’s a fairly simple, basic space.

It has a long peninsula counter that splits that kitchen from the dining room. The narrow U-shape of the kitchen means that if the oven or dishwasher doors are down, you can’t get past them, so “excuse me” is said over and over if more than one person is in the small space.

It’s a very workable but unremarkable kitchen with a relatively low-grade countertop surface and plywood cabinet doors that we have painted a number of times over the years. But we have had many excellent parties and meals come out of this kitchen over the years, despite missing modern amenities.

A few of our neighbors have done total renovations on their kitchens and dining rooms — knocking out the wall between those rooms and the third bedroom on the main floor.

That means that suddenly these little starter homes have very large, modern kitchens and

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dining rooms, replete with granite or concrete countertops, high-end gas ovens and stove tops, and even room for sitting beyond the table. In short, they are fabulous.

But we never intended to put that kind of money into this house, and I like the third bedroom, which I use as a sitting room and office for writing.

Last summer, we met a local company that came to give us a quote for wrapping the cabinets in a new surface but keeping the boxes, and for putting down new countertops and a new sink.

The price was fair, and we went with them.

As we started to look around the kitchen, it seemed like the perfect time to give the whole space a refresh. The day I bought the house, my husband and son painted two of the walls a burnt orange to go along with the green walls on the other two. I have loved those deep colors, but it was time to simplify.

Before We went with a much more minimalist look, choosing a very pale gray, bordering on white. My husband talked me into going with a slightly darker gray for the border and trim — something I was absolutely against but, in the spirit of compromise, said yes to.

Turns out his instinct was right, and I like the darker accent now. We also upgraded from the original lights to more modern, and definitely brighter, fixtures.

The cabinets are wrapped in a slate gray, and the doors have a slight wooden texture to them. The countertops are cream marbled with apricot and gray.

We lightened up the space, modernized it and made it a more inviting area. We still can’t open the stove or dishwasher and do much else, but this face-lift gave us the kind of upgrade that is just perfect for us. And our parties and meals somehow taste even better.

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