Tri-State Living • January/February 2018

F lavor January/February 2018

SOUTHERN

Homemade comfort food pleases restaurant guests

RELAX MEDITATE Columbus salt cave provides one-of-a-kind experience

Smokey

Valley Farm a horse breeding enterprise

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from the publisher

A new year, a new start both your mind and body to be completely restored.

Continuing on the path of spoiling yourself, how about some shopping? Holly B’s, in Ashland,

SCOTT SCHMELTZER is the publisher and president of Ironton Publications, Inc. He grew up in Marquette, Michigan, in the beautiful Upper Peninsula and recently moved to the Tri-State from Minnesota.

T

he thought of a do over is the best part of a new year beginning.

If you plan to use this opportunity for a fresh start, we’ve included a few ideas in this issue to help you along.

Improving physical wellbeing and spoiling yourself are traditionally at the top of the list, and a therapeutic spa is one way to accomplish this task. A trip through the Tranquility Salt Cave in Columbus will allow

is a fantastic boutique for women that features jewelry, clothing, home decor and goods.

If your goal is to get out more, eating somewhere besides your own kitchen is a great way to accomplish this goal. If you haven’t tried The Jockey Club restaurant in Ashland, plan a visit to experience this hidden gem.

Many people like to enhance their own social intelligence during a new year. Looking at different artists is an absolutely great way to stimulate and to educate your mind at the same time. Look inside at our featured scrap metal artist, Seth Morris, to see his wonderful and unique designs.

Since we are talking about art, the delightful Shannon house in Portsmouth is not only beautiful, but also features the tremendous paintings of local artist Joey Shannon.

Hopefully, this issue helps you be more positive, laugh more often, and enjoy your life to the fullest.

Tri-StateLiving January/February 2018

EDITORIAL

Scott Schmeltzer, Publisher Dustin Melchior, Staff Writer Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Dawn Nolan, Contributor news@tri-stateliving.com

ADVERTISING

Shawn Randolph, Advertising Director Doug Pinkerton, Sales Consultant Hilary Keller, Sales Consultant Sarah Simmons, Sales Consultant advertising@tri-stateliving.com

PRODUCTION

Kandi Thompson, Creative Director Kelli Jameson, Composing

PHOTOGRAPHY

Jessica St. James, Photographer Valerie Campbell, Contributor

Tri-State Living is published a minimum of six times per year by: Ironton Publications, Inc. P.O. Box 647, Ironton, Ohio 45638 www.tristateliving.com 740-532-1441 Advertising rates and information available upon request. Subscriptions are $30 annually; $60 for international subscriptions. Please make checks payable to Ironton Publications, Inc., P.O. Box 647, Ironton, OH 45638

Send us your feedback Snail mail: Tri-State Living, P.O. Box 647, Ironton, OH 45638 Email: feedback@tristateliving.com

4 | Tri-StateLiving

Contents | January/February 2018

22

26 10 “

My dad taught me how to weld, so I have the background. But I’m not in the profession.

”

— Seth Morris ‘On Display’ | Page 10

16

arts & culture 10 ON DISPLAY w Artist recycles trash

into treasure

living 16 DAY TRIP w Columbus salt cave offers

peaceful, relaxing experience

shopping 22 IN THE BIZ w Holly B’s expands

space, merchandise

F lavor January/February 2018

SOUTHERN

Homemade comfort food pleases restaurant guests

RELAX MEDITATE Columbus salt cave provides one-of-a-kind experience

Smokey

Valley Farm a horse breeding enterprise

on the cover

26 TREASURES w Ashland boutique has jewelry,

candles, gifts and home goods

The Jockey Club restaurant, connected to Corbie department store in Ashland, resides in a former loading dock and offers homemade sandwiches, soups and desserts among other comfort foods on its menu.

Tri-StateLiving | 5

Contents | January/February 2018

feature 30 SMOKEY VALLEY FARM w Horse country vacation stay

a distinct getaway

homes

48

38 SHOWCASE HOME w Shannon home provides

much living space, focuses on art

food

30

48 IN THE KITCHEN w The Jockey Club restaurant in

highlights equestrian culture 52 FROM THE COOKBOOK w Recipes to meet

everybody’s tastebuds

in every issue 4 FROM THE PUBLISHER w Many activities, places to go

and visit throughout region

62

66 THE LAST WORD w Tri-State home to hidden

Welsh history, heritage

66 6 | Tri-StateLiving

38

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arts & culture Tri-StateLiving

up close Seth Morris turns found objects and automotive parts into visually appealing work of art

p. 10

arts & culture | On Display

FROM TRASH

to treasure

Milton artist breaks into field with scrap metal sculptures Story Heath Harrison | Photography Jessica St. James

S

eth Morris says welding runs in his family and, though he has taken a job in the field, it has been at the center of his art.

“My dad and grandpa were both pipeline welders,” he said. “ My dad taught me how to weld, so I have the background. But I’m not in the profession.”

Morris, 26, of Milton and a Cabell Midland High School graduate, began working in metal sculpture about three years ago.

10 | Tri-StateLiving

“My grandpa had given me some scrap engines, and I saw these pieces” he said, pointing to the rocker arms from a Dodge that now make up the petal on a flower sculpture. “I thought they looked cool.”

He said a few years after receiving the parts, he began putting together his first piece.

Morris, who works in retail when he is not doing art and has an education in electrical work, is selftaught, as far as 3-D design and sculpture skills.

The pieces mostly are representative of things found in nature, such a trees, flowers and mushrooms.

On Display | arts & culture

arts & culture | On Display

“I do native plants,” he said. “I used to go out in the woods and take a lot of photos.”

Morris tends to work in a smaller scale, doing pieces that could fit well onto a tabletop.

“They’re usually about 17 inches or so,” he said, adding that his typical pieces can take from a few hours or a few days to complete. The quick turnaround has made him prolific and he has created about 50 works so far.

He said once a piece is finished, he grinds off the rust and coats them with enamel for protection.

In addition to engine parts, Morris has incorporated bits of lawnmowers and old tools, along with other scrap metal items into his work.

His mushroom sculptures are comprised of valves, the leaves on the plants are made from sheet metal, while the bases on some pieces are from transmission gears.

Morris has sold his work at Heritage Station in Huntington at the monthly Artisan Market, has exhibited at FestivALL in Charleston and has had a piece displayed at the Huntington Museum of Art in a juried show. He is also a member of the Tri-State Arts Association.

He said his output has slowed a bit recently, due to cold weather, as he constructs his pieces outside, but he plans to keep going and producing more.

Though he had done photography, as well as drawing and painting in the past, Morris said he did not set out to be an artist. But he has become adept at his new field and enjoys it.

“It kind of just happened,” he said. “ But once it did, it just started flowing.”

For more on Morris and his work, visit Fire and Steel Artistic Creations on Facebook. a Tri-StateLiving | 13

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Tri-StateLiving

up close Tranquility Salt Cave in Columbus offers Halotherapy experience.

p. 16

living | Day Trip

Rest, relax, Tranquility Salt Cave offers halotherapy, meditation Story Dawn Nolan | Photography Submitted

A

t Tranquility Salt Cave in Columbus, Ohio, Leslie and Rob Dahn are helping people breathe a little easier through the use of a holistic concept called halotherapy, or salt therapy.

The couple were on a trip to Louisville, Kentucky, when they first experienced a salt cave. At the time, the Dahns, who previously owned Balloon Wrap Creations, were looking for their next business venture.

“We wanted to do something together that also incorporated spiritual, holistic and healing elements,” Leslie, a Reiki and Bioenergetics practitioner, said. “This fit the parameters of what we were trying to achieve.”

Tranquility Salt Cave opened in October 2016.

“We are the only salt cave in Columbus,” Leslie said.

At Tranquility, guests can book 45-minute halotherapy sessions inside a man-made cave.

“Our cave is made up of over 10,000 pounds of salt,” Leslie said. “Himalayan rock salt boulders are along the perimeter of the room and the heated floors have 16 | Tri-StateLiving

living | Day Trip

granulated salt on it. We also have several large salt lamps, which produce negative ions.”

During the sessions, which are done in groups, each guest relaxes on a zero gravity chair with a snuggly blanket. The area is dimly lit, and soothing Tibetan bowl music is played as a practitioner offers background on halotherapy and meditative guidance through speakers.

“It’s very calming,” Leslie said. “The atmosphere allows you to drop everything that you were focusing on before entering the cave and experience the here and now. Relaxation is a very important part of keeping a healthy body and mind.”

Through the use of an extensive exhaust system, purified air is dispersed in the cave every few minutes. Ground pharmaceutical grade salt is also diffused into the room. “The salt is circulated in a fine mist, almost like an aerosol,” Leslie said. “As you breathe, it clears your sinuses and passageways in the lungs.”

18 | Tri-StateLiving

Individuals with respiratory issues, such as asthma and allergies, as well as skin conditions like eczema and psoriasis, and other ailments might find halotherapy sessions beneficial. The amount of sessions suggested is dependent upon the issues the guest is experiencing.

“The salt is anti-bacterial, anti-fungal and antiinflammatory,” Leslie said.

In addition to halotherapy sessions, Tranquility offers 30-minute heated Biomat sessions in its private practitioner room.

“The Biomat is really good for the joints and muscles,” Leslie said. “It uses infrared rays and negative ions and helps heal on a cellular level.”

Other services include ionic detox foot bath and 10-minute Vibra therapy.

“During the foot bath, toxins are pulled from the pores of your feet. It’s amazing the amount of things that it cleanses,” Leslie said. “With Vibra therapy, you step onto this machine,

which has an oscillating platform that can be set to vibrate between seven and 28 times per second. The vibrations cause your muscles to contract. It’s a whole body workout.”

Tranquility also has a retail space with a selection of holistic items for purchase and holds special events with topics that range from guided meditation to bioenergetics to sound healing.

“Aside from our regular services, we often have private practitioners in to host classes and teach new techniques,” Dahn said. “There’s always a lot of things going on.”

Tranquility Salt Cave is located at 30 Dillmont Drive in Columbus, Ohio. Current hours of operation are: Monday - Friday from 10 a.m. to 6 p.m., Saturday from 10 a.m. to 4 p.m. and Sunday from 12 p.m. to 4 p.m.

For more information or to book an appointment, visit www. tranquilitysaltcave.com or call 614-859-3419. Packages, gift certificates and private cave rentals are available. a

Tri-StateLiving | 19

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shopping Tri-StateLiving

up close Boutique carries variety of clothing, jewelry, gifts and more

p. 26

After nine years, Holly B’s expands into new space Story Dawn Nolan | Photography Jessica St. James

The place to ‘B’

A

lot has changed since Holly Brooke ElswickRobinson began hosting jewelry shows in her home about 12 years ago.

“I was doing them a few times a month,” she said. “I had such a following and received so much interest and support that the next step was to open up a storefront,” she said.

Elswick-Robinson, who also works in the Foundation & Community Services department at Our Lady of Bellefonte

22 | Tri-StateLiving

Hospital, opened Holly B’s Jewelry & Gifts at 212 16th Street in Ashland in 2009.

“It was suggested that we venture into gifts, and once we did that, everything just exploded” Elswick-Robinson said.

One of the first gift lines that Holly B’s added was Happy Everything, a collection of platters and other kitchen and home goods that can be personalized with various attachments.

“The appeal of those is that they can be used and

In the Biz | shopping

changed over and over,” ElswickRobinson said.

Some other popular items at Holly B’s include Tervis tumbers, Wind and Fire bracelets, collegiate apparel and accessories, Mariana jewelry, Shop Local Kentucky products and Catstudio decor.

“We have something for everyone — all different styles and price points,” ElswickRobinson said.

This past September, after eight years on 16th Street, Holly B’s relocated to the former Ashland Sporting Goods space on Carter Avenue.

“We liked being on 16th Street, and we were doing well there, but the opportunity presented itself, and although I know that sometimes when you go big, there’s a chance you’ll flop, we decided to rise up to the challenge and go for it,” Elswick-Robinson said.

In addition to its accessibility and familiar location (“Dirk Payne was a dear friend of the familiy, and we hope we’re doing right by him,” Elswick-Robinson said) , the new store is almost triple the size of the previous, which allows for more customers and inventory.

“Now we’re able to display everything,” Elswick-Robinson said. “People can really see what we have and the options that are available for them to choose from.

We’ve picked up between five and seven new lines since we’ve moved — things we wanted to carry before but we just didn’t have the room.”

Tri-StateLiving | 23

XX | Tri-StateLiving

Some of those items include Jellycat soft toys, Hailey and the Hound apparel, Twisted Wares housewares, monogram booties and handmade beaded jewelry. They’ve also expanded other popular lines like Simply Southern apparel.

So far, it seems like the decision has paid off.

“We’ve gotten a lot of new customers, and our sales have doubled or tripled since September,” Elswick-Robinson said. “It was a great move. We were nervous, but it was well worth it. As we go forward, we are just going to try to

keep bringing in more lines. We are always taking requests.

We want to continue to keep our customers happy and coming back.”

Holly B’s Jewelry & Gifts is located at 2007 Carter Avenue in Ashland. Current hours of operation are Wednesday Friday 12 p.m.-5 p.m. and Saturday from 11 a.m.-2 p.m.

For more information, call 606-329-2588, visit www. shophollybs.com or find Holly B’s Jewelry & Gifts on Facebook and Instagram. a Tri-StateLiving | 25

shopping | Tri-State Treasures

Mariana bracelet $136

James E. Pepper candle $44.95

Treasures TO SEE

Holly B's Jewelry & Gifts in Ashland, offers jewelry, apparel, home goods and decor

Maker's Mark candle $47.95

26 | Tri-StateLiving

Tri-State Treasures | shopping Corkcicle tumbler $24.95

Jellycat plush dog $25.95

Corkcicle stemless $19.95

Bourbon & Bowties bangle $32.95

shopping | Tri-State Treasures

Bourbon & Bowties bangle $32.95

Turvis fire dept. tumbler $22.95

Turvis police tumbler $22.95

28 | Tri-StateLiving

Tri-State Treasures | shopping

CatStudio embroidered University of Kentucky pillow. $168

Magnolia Lane University of Kentucky bowl $20.95

Magnolia Lane University of Kentucky plate. $28.95 Tri-StateLiving | 29

feature | Smokey Valley Farm

WORKING FARM Smokey Valley Farm offers vacation spot, horse breeding enterprise

Story Mark Shaffer | Photography Valerie Campbell

T

ucked in Kentucky’s Carter County near Olive Hill is a farm that many know as a destination for an interesting alternative to staying at a hotel.

Smokey Valley Farm boasts of a wedding chapel, a guesthouse and a barn apartment where guests can stay in a rural setting on a working horse farm.

What many guests may not realize is that they are staying on the farm where a new breed of horse was created, Smokey Valley horse, a representative of the traveling horse breed.

Smokey Valley Farm’s owner, Bob Coleman was born

30 | Tri-StateLiving

70 years ago at the farm that has been in his family for five generations.

But while Coleman was born on the farm, he has spent his life working in the medical device field and spent the past 35 years bring back the traveling horse, a breed of horses that people used to travel great distances before the advent of trains and automobiles.

Coleman said breeding the traveling horse line was an old passion. His family line goes back to the 1700s and it was the story of one of his ancestors, who was Methodist

Smokey Valley Farm | feature

preacher that inspired him to bring the traveling horse.

Rev. James Coleman was a circuit rider and one of the founders of the Methodist Church in America. He rode some 800 miles several times a year on a smooth-gaited traveling horse preaching and building up churches in New England. His son moved to Lewis County, Kentucky and brought some of the traveling horses with him.

“So my respect and passion for the good horse was passed down through my family,” Coleman said. “So you could say I’m just the latest keeper of the flame.”

Coleman went to Morehead State University to study science, then went to get his PhD at the University of Tennessee and got a faculty appointment at Harvard Medical School.

Smokey Valley Farm | feature

“I left Harvard to form medical companies to pay for my horse habits,” he said, adding he developed medical device business in Boston and California that built things like glucose self-testers and a critical blood care analyzer. His current company builds vascular access devices and he co-founded a cancer diagnostic company in California.

“I kept my feet in two worlds,” Coleman said. “One was pretty ancient with the horses and the other was full-fledged biology and medical technology.”

Coleman began by trying to find a traveling horse that pleased him.

“But ultimately I came to the conclusion that I was going to have to recreate, by mixing and matching the gene pool, to achieve the goal of having something that would have the athleticism and the right qualities and the look and finish that met

Smokey Valley Farm | feature

my aspirations,” he said. “Selective breeding will ultimately get you what you desire as long as it is within the gene pool.”

The farm is on its fifth and sixth generation of Smokey Valley horses from the starting material. He has raised hundreds of horses and there are about 50 at Smokey Valley Farm.

“They just keep getting better,” Coleman said. “They are unique. Some of these horses can do up in the range of mid to upper 20 miles per hour at a smooth gait, which is as fast as some horses can run.”

“You can call them Ferraris you can put saddles on,” Coleman said.

Coleman said the farm has about 650 acres on three pieces of property and his wife, Jane, decided she was going to use some of it for Airbnb and vacation rentals.

“She’s getting quite a bit of traffic on those, so let’s call it a parallel activity,” Coleman said. “A two bedroom apartment on a working horse farm is an attractive option for people as they travel down the interstate. Guests enjoy the diversion of it.”

Coleman said that despite living in big cities, he enjoys his time at Smokey Valley Farm.

“I enjoy the beauty of that country and candidly, the honesty of the people that live there,” he said. “There is a higher proportion of real people that live there and it is only when you experience the paucity of that in other places, that you tend to truly appreciate it.” a Tri-StateLiving | 35

homes Tri-StateLiving

up close Family artwork is a focal point to Portsmouth couple’s home

p. 38

homes | Showcase

Comfort Family gathering space, livability showcased in Portsmouth home

FAMILIAR

Story Dustin Melchior | Photography Jessica St. James

P

ORTSMOUTH — The home of Bill and Judy Shannon on 23rd Street in Portsmouth is a traditional brick colonial built in the 1940s, which Judy describes as warm, comfortable and very livable, and as a place that the couple raised their children in.

“We’re the second owners of the house, and we’ve lived here for 42 years now,” Judy Shannon said. “It’s built on three lots, and it’s just a family home. It isn’t real fancy, but it’s a good home where we raised three boys.”

One part of the house that Shannon said is used the most is the family room, which was actually added onto the house by the couple around 1987.

The room features tall wood ceilings with skylight windows, a bar, gaming table and living space. Right off of the family room is a patio that the Shannon’s installed, 38 | Tri-StateLiving

Showcase | homes

Tri-StateLiving | 39

homes | Showcase

Showcase | homes

homes | Showcase

42 | Tri-StateLiving

Tri-StateLiving | 43

adding to the home’s backyard.

The house also has a formal living room, dining room, kitchen with a nook, four bedrooms, three full bathrooms and two half-bathrooms. In the basement of the house, there is another family living space, a workout room and laundry room as well.

“The family room in the basement is what we used before we built the addition on,” Judy said. “But we use every floor.”

One of the things Judy said she is also very proud of is the artwork displayed throughout the house, with the majority completed by their son Joey.

A focal point of the house is a mural painted by Joey on the wall next to the bar, appearing as if the bar extends with people enjoying drinks and socializing around it.

Some other pieces by Joey in the house are a painting of the three siblings, a painting of the couple’s three grandchildren and more.

Judy said that she and her husband are actually preparing to move out of the house sometime this year to be closer to one of their sons, but it is one that they are going to miss greatly.

“Living here for so long and raising our family, it’s going to be sad to leave,” Judy said. “But we just had a change of heart, and want to start something new.”

She added that the artwork that can’t be taken with them, such as the bar mural, is one of the hardest parts of the move.

“That’s what we’re going to miss the most, is the artwork that we can’t take with us,” she said. a Tri-StateLiving | 45

“Above the rest”

209 S. Third St. • Ironton, Ohio 45638 740-532-8755 • Fax: 740-532-2260

Auto • Home • Mobile Home • Business • Life

FREELANCERS WANTED Tri-State Living magazine is seeking freelance writers and photographers.

WRITERS to be considered must be experienced and must submit no more and no less than three examples of published feature writing.

PHOTOGRAPHERS to be considered must submit up to three, high resolution examples of their best work.

Send clips and photos to kandi.thompson@irontontribune.com

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Tri-StateLiving

food

up close Try these delicious recipes to start your year on a tasty note

p. 52

food | In the Kitchen

XX | Tri-StateLiving

In the Kitchen | food

Kentucky The Jockey Club restaurant serves up local favorites with equestrian decor Story Dustin Melchior | Photography Jessica St. James

A

SHLAND — Tucked into the side of Corbie department store in Ashland is a new dining experience in The Jockey Club, offering numerous sandwich options, homemade sides, soups, salads and desserts.

Corbie Stull, owner of Corbie department store and The Jockey Club, said putting a restaurant into the store was something that he always wanted to do since he opened around four years ago. “When I bought the place about four years ago, we wanted to put a restaurant in here, but we faced a lot of

Tri-StateLiving | 49

In the Kitchen | food

state and federal regulations, so it took quite a while to finally do it,” he said. “But I wanted to make it an equestrian theme, being in Kentucky, and I’m a big collector of equestrian art and items.”

Stull said the space the restaurant is in used to be a loading dock, and the building is one that has a lot of character and quaintness to it.

“When I put this together, my friend Jason Hill, who’s an architect, helped me design it,” he said. “He’s done a lot of restaurants in the Columbus area, and he helped with all of the colors, paintings and decorating of the restaurant.”

The Jockey Club is known for its chicken salad, but has 10 different sandwich offerings on several types of bread, including beer bread, white or wheat, a croissant or a roll.

There are also a plethora of salad options, including chef, cobb, Kentucky wedge, Caesar and more with homemade dressings, sides that include Red Jacket potato salad, southern pear and cheese salad, baked beans and cole slaw, and many different kinds of soups, such as creamy potato, chicken

tortilla or state favorite, Kentucky Burgoo, made with a blend of beef, chicken and southern vegetables. To finish off your meal, several tasty desserts are offered on the menu as well.

“We make southern, homemade food. Nearly all of our food is homemade,” Stull said. “And we wanted to make our prices low for people who are downtown working, and want to get a meal without spending a lot of money. We also get a lot of repeat customers.”

The Jockey Club opened for business at Corbie on Sept. 13, 2017, and Stull said it has been very busy ever since.

“It’s been really good for the store as well,” Stull said.

“People come in to shop, and then stop to eat. It’s been very successful.”

Stull added that he hopes to add more hot food items to the menu shortly after the first of the year, also adding occasional specials and trying new things each month.

The Jockey Club is open from 11 a.m.-6 p.m. Wednesday through Saturday, with a happy hour on Fridays, featuring drink specials and a free cocktail bar. a Tri-StateLiving | 51

Hearty Breakfast Bowl Prep time: 10 minutes | Cook time: 30 minutes Serves: 4 • 8 slices Smithfield Thick Cut Bacon • 16 ounces Smithfield Boneless Ham Steaks, cubed • 3 cups cooked steel-cut Irish or traditional oatmeal • 3 1/2-4 quarts water, divided • 1 pound fresh asparagus • 4 eggs • 2 cups fresh assorted berries • 1/2 cup walnuts • 1/3 cup pepitas (Spanish pumpkin seeds) 52 | Tri-StateLiving

Heat oven to 375˚F. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan.

Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels. Drain fat from pan.

Place ham cubes on same rack and bake 5-7 minutes, or until heated through.

Prepare oatmeal as directed on package and keep warm with ham and bacon.

Over high heat, bring 2 quarts water to boil and blanch asparagus 1-2 minutes, or until tender-crisp when pierced with fork. With tongs or slotted spoon, remove asparagus; drain and reserve. In same saucepot over high heat, bring 1 1/2-2 quarts water to boil. Reduce heat to simmer and, using slotted spoon, carefully lower eggs into water individually. Cook 6 1/2 minutes for softer, jammy yolk or a little more for firmer yolk, keeping water simmering during cooking. Transfer eggs to bowl of ice water and chill 1 minute for easier peeling.

To assemble, divide oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled, halved egg in each bowl and top with walnuts and pepitas.

From the Cookbook | food

Breakfast Avocado Toast with Bacon & Ham Cook time: 30 minutes | Serves: 4 • 12 slices Smithfield Thick Cut Bacon • 16 ounces Smithfield Anytime Favorites Boneless Sliced Ham • 1 1/2-2 quarts water • 1 lime, juiced • 1 cup freshly made or refrigerated, prepared guacamole • 4 large eggs • 4 thick slices seeded whole-grain bread, toasted golden brown • Freshly ground black pepper • 1 tablespoon chopped parsley or cilantro leaves

Heat oven to 375˚F. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan.

Separate strips of bacon and lay flat in single layer on rack.

Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels.

While bacon is baking, lay sliced ham on lightly sprayed, rimmed baking pan. Bake 5-7 minutes, or until warmed through.

Keep bacon and ham warm.

In saucepot over medium-high heat, heat water and lime juice until simmering. Crack eggs into small cups. Slowly add eggs one at a time to pot and simmer 4-5 minutes, or until whites are just set for runny yolk or a little longer for firmer yolk. Remove eggs from water with slotted spoon and drain on paper towel.

Spread guacamole onto toast, topping each with sliced ham, egg, pepper and bacon.

Tri-StateLiving | 53

Pressed PepperonciniPork Sandwiches Servings: 4 • 12 ounces crusty French bread, unsliced • 4 leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe • 2/3 cup pepperoncini slices • 1 plum tomato, chopped • 1/4 cup finely chopped red onion • 2 garlic cloves, minced • 1 1/2 tablespoons canola oil • 1 1/2 tablespoons cider vinegar • 1 1/2 teaspoons dried oregano • 1/4 teaspoon dried pepper flakes • 3 slices ultra-thin sliced Swiss cheese, cut in half 54 | Tri-StateLiving

Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.

Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.

Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.

From the Cookbook | food

Pork Loin Chops with Balsamic Mushrooms Servings: 8 • 8 boneless center-cut pork loin chops (4 ounces each), trimmed of fat • 1/2 teaspoon ground black pepper • 2 tablespoons canola oil, divided • 12 ounces sliced portobello mushrooms • 2 garlic cloves, minced • 1/2 teaspoon salt, divided • 2 tablespoons balsamic vinegar • 2 tablespoons water • 2 teaspoons Worcestershire sauce • 1 teaspoon sugar • 2 tablespoons chopped green onions

Sprinkle both sides of pork with pepper.

In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160˚ F. Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.

In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.

To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over mediumhigh heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.

Grilled & Loaded Smashed Potatoes • 1 1/2 pounds medium Yukon gold potatoes • 1 tablespoon vegetable oil • 5 teaspoons McCormick Grill Mates Bacon Chipotle Seasoning, divided • 6 slices Applewood smoked bacon, cut into 1/4-inch pieces • 1 cup chopped yellow onion • 1/2 cup chopped red bell pepper • 1/2 cup shredded cheddar cheese • 2 tablespoons finely chopped green onions • 1/4 cup sour cream

Heat grill to medium. Place potatoes on microwavable plate.

Pierce potatoes with fork several times. Microwave on high 5-6 minutes, or until fork-tender but still firm. Let stand until cool enough to handle. In large bowl, toss potatoes, oil and 3 teaspoons seasoning until well coated.

Place potatoes on grill and cook, turning frequently, 4-5 minutes or until skin is crispy. In large cast-iron skillet on grill, cook and stir bacon 8-10 minutes, or until crisp. Add yellow onion and bell pepper; cook and stir 2-3 minutes, or until tender-crisp.

Push bacon mixture to one side of skillet. Add potatoes to other side of skillet. Smash each potato with heavy spatula, bottom of small sturdy bowl or meat pounder. Sprinkle potatoes with remaining seasoning. Spoon bacon mixture over potatoes. Sprinkle with cheese.

Cover pan or close grill. Cook 3-5 minutes, or until cheese is melted. To serve, sprinkle with green onions and dollops of sour cream.

Tip: Cooking potatoes before grilling reduces overall grill time.

56 | Tri-StateLiving

From the Cookbook | food

White Barbecue Sauce with Smoky Chicken WHITE BARBECUE SAUCE: • 1 cup mayonnaise • 1/2 cup cider vinegar • 2 tablespoons Zatarain’s Creole Mustard • 1 teaspoon prepared horseradish • 1/2 teaspoon coarse ground black pepper • 1/2 teaspoon McCormick Garlic Powder • 1/4 teaspoon salt SMOKY CHICKEN: • 1 cup hickory wood chips • 2 pounds bone-in chicken parts • 2 tablespoons McCormick Grill Mates Applewood Rub

TO MAKE SAUCE: In medium bowl, mix mayonnaise, vinegar, creole mustard, horseradish, black pepper, garlic and salt until well blended.

Cover. Refrigerate at least 2 hours before serving to blend flavors.

TO MAKE CHICKEN: Cover wood chips in water and soak 30 minutes.

Season chicken with rub. Drain wood chips. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill before lighting. Close grill.

Prepare grill for indirect medium heat (350-375˚F). Heat grill by turning all burners to medium. Once cooking temperature is reached, turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill cover.

Grill, turning occasionally, 30-40 minutes, or until internal temperature of thickest part of chicken is 165 F. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.

Grill, uncovered, 3-5 minutes longer, or until chicken is charred. Serve chicken with White Barbecue Sauce.

Tip: Refrigerate any leftover sauce and use as salad dressing, condiment for burgers or dipping sauce for pretzels and vegetables.

Tri-StateLiving | 57

food | From the Cookbook

Six-Mile High Burger • 1 tablespoon Carlini Vegetable Oil • 10 Baby Bella mushrooms, sliced • 8 pieces Center Cut Bacon • 8 Whole Onion Rings • 4 All Natural 80 percent Lean Ground Beef Patties • 8 slices Pepper Jack Cheese • 1 cup Burman’s Mayonnaise • 1/4 cup Burman’s Hot Sauce • 1/2 cup Burman’s Mustard • 1/4 teaspoon Stonemill Iodized Salt • 1/4 teaspoon Stonemill Ground Black Pepper • 4 Hamburger buns • 1 tomato, sliced • 2 romaine lettuce leaves, cut in half width-wise 58 | Tri-StateLiving

Heat grill to medium-high. In saute pan, heat vegetable oil and saute mushrooms 2-3 minutes. Set aside. Fry bacon to desired doneness, about 5 minutes on each side. Set aside.

Bake onion rings according to packaging instructions.

Set aside.

Grill burgers 5-7 minutes on each side until they reach desired doneness. Place two slices cheese on each burger and continue to grill until melted. Remove from heat.

Mix together mayonnaise, hot sauce, mustard, salt and pepper, and spread on both sides of buns, to taste.

To assemble burger: layer bottom bun with patty with cheese, tomato, lettuce, mushrooms, two onion rings, two pieces of bacon and top half of bun.

From the Cookbook | food

Buffalo Chicken Sandwich • 4 boneless, skinless chicken breast halves (if thick, cut horizontally into two even pieces) • 1 bottle (12 ounces) Frank’s RedHot Buffalo Wings Sauce, divided • 1/4 cup blue cheese or ranch dressing • 4 hard rolls, split • 1/4 cup blue cheese crumbles • Lettuce leaves (optional) • Tomato slices (optional) • Red onion rings (optional)

Marinate chicken in 6 ounces Buffalo wings sauce for 30 minutes, or up to 3 hours.

Mix remainder of Buffalo wings sauce and dressing together. Keep refrigerated until ready to use.

Grill chicken 12 minutes, turning once, or until no longer pink in center.

Place 2 tablespoons of mixed sauce on each roll half.

Place chicken on top of roll half and top with 1 tablespoon blue cheese crumbles.

Add lettuce, tomato and onion rings, if desired. Top with second roll half. Repeat for remaining sandwiches.

Tri-StateLiving | 59

food | From the Cookbook

Banana Sushi Rolls • 1 large (8-inch) whole-wheat tortilla • 3 tablespoons peanut butter, divided • 1 banana, peeled • 1 strawberry, sliced • 1/2 kiwi, sliced • 1 tablespoon shredded coconut

60 | Tri-StateLiving

Lay tortilla on flat surface. Spread with half of peanut butter. Place banana on one end of tortilla and roll up.

Cut into even slices and place strawberries and kiwi slices on top.

Microwave remaining peanut butter on high 30 seconds, or until melted, and drizzle over banana sushi. Top with shredded coconut.

From the Cookbook | food

Bartlett Pear & Oat Crisp Prep time: 10 minutes | Cook time: 30 minutes Servings: 4 • 4 cups fresh pears, medium diced • 4 tablespoons Nakano Seasoned Rice Vinegar - Mango • 3/4 cup quick oats • 2/3 cup brown sugar • 1/2 cup, plus 2 teaspoons, all-purpose flour • 1/2 teaspoon salt • 1 teaspoon cinnamon • 6 tablespoons butter, diced into 1/4-inch squares

Heat oven to 375˚F. Toss pears in rice vinegar and set into lightly greased foil pouch.

Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly. Pour mixture evenly over pears, seal pouch and bake 20 minutes.

Open top of foil and bake another 10 minutes, or until crisp and golden.

Chef’s tips: For crispier crust, refrigerate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream.

Tri-StateLiving | 61

food | From the Cookbook

Watermelon Margarita • 2 cups seedless watermelon, cubed and frozen • 1/2 cup water • 3 ounces silver tequila • 1 1/2 ounces lime juice • 1 ounce elderflower liqueur • Pinch of salt • Lime slices, for garnish In blender, combine watermelon, water, tequila, lime juice, elderflower liqueur and salt.

Blend until smooth.

62 | Tri-StateLiving

FILLING: • 1 cup chopped fresh or frozen cranberries • 1/3 cup sugar • 1/3 cup raisins • 2 tablespoons honey or maple syrup • 1 tablespoon finely grated orange peel • 3 tablespoons freshly squeezed orange juice TRIANGLES: • 10 sheets fresh or frozen phyllo dough • 1/3 cup melted butter • 2 1/2 cups Jarlsberg Chunk Cheese, cut into 25 cubes • 2 cups chopped walnuts

From the Cookbook | food

Cranberry & Walnut Triangles Heat oven to 375˚F. In saucepan, combine cranberries, sugar, raisins, honey, orange peel and orange juice; bring to boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally. Cool to room temperature.

Carefully lay one phyllo sheet on cutting board and brush with melted butter. Place another sheet of phyllo on top and brush with melted butter.

Cover remaining sheets with damp towel to prevent drying out. Position brushed pastry horizontally and cut into five strips.

Place 1/2 teaspoon cranberry filling, one cube of cheese and 1/2 teaspoon chopped nuts in lower corner of each strip. Fold dough over filling to form triangle. Fold triangle up then over, forming another triangle. Continue folding to end of strip. Brush top with melted butter and sprinkle with 1/2 teaspoon chopped nuts. Repeat with remaining strips of dough and remaining sheets of phyllo.

Bake 12-15 minutes, or until golden brown. Cool on wire rack before serving.

Tri-StateLiving | 63

food | From the Cookbook

French-Style Marinated Cheese • 6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese • 2 ounces black or green olives • 1 small leek, bulb only • 1 tablespoon fresh oregano or tarragon (or equivalent dried) • 1 teaspoon peppercorns • 2 sprigs fresh thyme • 1 clove garlic • 2 tablespoons white wine vinegar • 4 tablespoons extra-virgin olive oil • 1 glass canning jar Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic.

To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic.

Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly.

Place jar in refrigerator to marinate 1 day. For best results, use within 3 days.

64 | Tri-StateLiving

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Tri-StateLiving.com

New Graduates Welcome!

Positions Available in: •Critical Care Unit •Geriatric Psych •Internal Medicine •Post-Acute Care •Medical/Surgical •Home Health •Inpatient Rehabilitation •Emergency Department •Maternity & Family Center.

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Tri-State Living

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606-831-2511

the last word

Tri-State has proud history, hidden wonders

W

hen I first moved to the Tri-State in 2002, I really didn’t know much about the area and had only visited a handful of times.

My homeland is half-a-world away yet shares so much with the Appalachian region I now call home.

I was born in South Wales, where for many generations, coal was king; my grandfather was a coal mine electrician and I remember him coming home from the mines with hands stained black with embedded coal dust. He was a proud man and one of my true heroes.

When my family moved to the southern United States in the late nineties, everything seemed completely foreign to me and it was only the people I met that eased the homesickness I felt those first few years. When I relocated to the Chesapeake, Ohio area fifteen years ago, the rolling hills and green valleys reminded me so much of Wales.

I had lived in the region for approximately four years when I first learned that much of the heritage here has Welsh roots. The first Welsh immigrants arrived in 1818; in fact, Jackson County was once nicknamed “Little Wales.” The topography and history of this region is extremely similar to the country where I spent my childhood and the people here share many traits with their Welsh cousins; both peoples are welcoming, hard-working, and fiercely proud of our heritage.

My family eagerly anticipates outings to explore our area’s heritage and many natural wonders. From the Hocking Hills, to the New River Gorge in West Virginia, to the Red River Gorge in Kentucky, and back to Lake Vesuvius in Ironton, there is something for everyone to discover. Find a friend or a willing family member and enjoy exploring your 66 | Tri-StateLiving

MASARNEN (MASSIE) SCHEMMEL is the assistant vice president of City National Bank and lives in Getaway, Ohio, with her husband Bruce and sons Dylan and Dawson.

own backyard – your health will thank you for it and you’ll likely make some wonderful new friends along the way! If you prefer a scenic drive, check out the 64-mile long Welsh byway that loops through Gallia and Jackson counties and celebrates the Welsh immigrants who settled here during the 19th century. While you’re out exploring, visit a local boutique, a unique café, or even the Welsh museum – there are hidden surprises everywhere.

I am proud of my Welsh heritage and so thankful that my new home shares some of the same beginnings. I consider myself lucky to live here!

TRI-STATE REGIONAL CANCER CENTER American College of Radiology Accredited American College of Radiation Oncology Accredited SERVING KING’S DAUGHTERS MEDICAL CENTER AND OUR LADY OF BELLEFONTE HOSPITAL

Look for the ACR gold seal and put your mind at ease

JEFFREY P. LOPEZ, M.D. TERRY E. JUSTICE, M.D.

706 23RD ST., ASHLAND, KY • 606-329-0060 • TSRCC.COM

John Van Deren, M.D. Ola Khraisha, M.D.

Terence Ross, M.D.

ELECTROPHYSIOLOGISTS: A-FIB EXPERTS

Heart rhythm disorders – atrial fibrillation, slow heart beat, flutters – can be very frightening and have a significant impact on patients’ lives.

At King’s Daughters, we take rhythm problems seriously. We established the area’s first comprehensive electrophysiology program in 1999.

King’s Daughters Cardiology

(606) 324-4745

Our heart rhythm specialists – electrophysiologists Ola Khraisha, M.D., Terence Ross, M.D., and John Van Deren, M.D. - are experts in diagnosing, managing and treating rhythm disorders, such as atrial fibrillation and flutter; slow heartrate; rapid heart rate; and ventricular fibrillation.

If you’ve been diagnosed with a heart rhythm disorder and would like to know more about your options, ask to see one of our specialists.

kingsdaughtershealth.com