Tri-State Living • May/June 2023

May/June 2023

Getting ON BOARD Roz Bradshaw created custom charcuterie business

A FOCUS ON NATURE Plants thrive at museum conservatory

WAGGING IN STYLE

Pet set made perfect

from the editor

EDITORIAL Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Dawn Nolan, Contributor news@tristateliving.com ADVERTISING Christie Coleman, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Design PHOTOGRAPHY Shannon Shank, Contributor

May/June 2023

Getting

ON BOARD Roz Bradshaw created custom charcuterie business

A FOCUS ON NATURE Plants thrive at museum conservatory

WAGGING IN STYLE

Pet set made perfect

on the cover Roz Bradshaw created custom charcuterie business.

Century-and-a-half-old tradition still runs strong

M

ay is here and, with that, comes the return of one of the longest running traditions in the United States.

The 155th Ironton-Lawrence County Memorial Day parade will take place Monday, May 29, stepping off in downtown Ironton at 10 a.m.

The parade, the longest running continuous Memorial Day observance of its type in the nation, typically draws thousands to Ironton, easily doubling the city’s population for the day.

With its lead-in events, Navy Night and the service at Woodland Cemetery, the week of the parade shows the respect the county and region has for those who served and those who made the ultimate sacrifice in their service.

If you have never been, it is highly recommended that you take in the parade.

With multiple divisions and a lineup that stretches to nearly two hours, the event features people from all walks of life; from veterans groups to costumed characters to high school bands to elementary school students to first responders to those riding colorful floats.

Ranging from the somber to moments of fun spectacle, it provides an opportunity for a great family event and serves

HEATH HARRISON is the community editor of The Ironton Tribune and Tri-State Living.

as a thank you to all who have served their country.

The event could not be possible without the hard work of the parade committee, whose year-long planning makes it a success and has given the Tri-State a community staple to be proud of.

Tri-State Living (ISSN 02795124) is published every other month by Ironton Publications, Inc., 211 Center St., Ironton, OH 45638.

Periodicals postage paid at Ironton, OH. Copyright 2023 Ironton Publications, Inc. Reprint of any part of contents without permission is forbidden. Titles registered in the U.S. Patent Office.

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May/June 2023 Table of Contents

8 arts & culture 8

HUNTINGTON MUSEUM OF ART Conservatory spotlights wide variety of plants

shopping 16

16

32

WAGGING IN STYLE Chesapeake groomer is master at her craft

feature 20

ARCHEOLOGY Ashland man has interest in archeology

living 28

IRONTON SENIORS Senior center offers sense of family

food 32

BOUJEE BOARDS BY ROZ Roz Bradshaw pivoted from healthcare to gourmet boards

38

FROM THE COOKBOOK Refreshing treats for summer

in every issue

38

3

FROM THE EDITOR Parade season is here

54

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arts & culture Tri-State Living

up close Huntington museum hosts abundant collection in conservatory

p. 8

arts & culture | On Display

8 | Tri-StateLiving

On Display | arts & culture

Flourishing FLORA

C. Fred Edwards Conservatory has plethora of plant life Story Dawn Nolan | Photography Shannon Shank

C

acao, vanilla, coffee, coconut — these are not the type of plants you’d typically find growing in West Virginia. Unless, of course, you are visiting the Huntington Museum of Art. Opened in 1996, the museum’s C. Fred Edwards Conservatory is the state’s only tropical and subtropical plant conservatory and fulfills the museum’s mission, “to be a proponent for and interpreter of nature.”

In addition to it, the museum has nature trails as well as an herb and butterfly garden on site.

“The Conservatory serves the museum’s mission through nature education,” current conservatory director, Josh Hamrick said. “It is named after C. Fred Edwards, a local businessman; his daughter-in-law, Joan Edwards, gave money to the museum for what she intended to be an orchid conservatory. She loved orchids and wanted to, essentially, have a place where we could show blooming orchids year-round.”

While that intention has been maintained — the conservatory has approximately 75 varieties of orchids — it has also gone through various phases and continued to evolve its collection over the years.

“We keep a running inventory of our plants,” Hamrick said. “Currently, we have over 300 varieties, which is pretty diverse when you consider our size.”

Tri-StateLiving | 9

Because a conservatory is climate-controlled, guests are able to see plants that thrive in conditions outside of West Virginia and at various points of the year.

“There’s always something blooming, something fruiting, something growing here even in the darkest part of winter,” Hamrick said.

According to the Museum’s website, the plants in the conservatory can be divided into four distinct categories: orchids, agriculturally important (think cashew, chocolate, banana, papaya, sugarcane and coffee), fragrant (orange jessamine, white ginger and Stephanotis) and unusual (pitcher plant, turtle plant, sensitive plant).

Many of the plants have had long lives in the conservatory. The cacao tree, for example, started from a seed back in 1998. It has grown and matured since that time, and continues to bear fruit.

“For several years, we’ve made chocolate from this tree, and this past year I got to do that for the first time,” Hamrick said. “That was really exciting.”

Another plant that Hamrick is particularly excited about is the

conservatory’s coconut palm, which he hand-pollinated and is now producing its first coconuts.

“It’s tried a couple of times, but the fruits were aborted and fell off,” he said. “These are probably the first coconuts grown in West Virginia.

I don’t know of another coconut palm here.”

The conservatory actually has several fruiting trees, said Hamrick.

“We made candied kumquats recently, and those were really tasty,” he said. “And if our coffee tree gets pollinated, maybe by Christmas we’ll have some coffee we can roast.”

In addition to the plants, a focal piece of the conservatory is the Huntington Museum of Art Tower, crafted in 2006 by renowned glass artist, Dale Chihuly. It can be viewed in the center of the pond.

“It is made up of 352 individually hand-blown pieces of glass,” Hamrick said.

Another sculpture, located closer to the conservatory’s entrance, is a traditional bronze piece titled, ‘Play Days’ by Harriet Whitney Frishmuth.

Earlier this year, the conservatory had a few updates made to it.

Tri-StateLiving | 11

Pathways were expanded to make the area more accessible and safe for both visitors and the plants, some of the plants were relocated and, one that might be the most noticeable, is the removal of axolotl pond and the installation of a new aquarium for the conservatory’s four residents — Moose, Godzilla, Caribou and Nyx. “People find them generally fascinating, and kids love them,” Hamrick said. “Now, you are able to interact with them more in the tank than in the pond. This was the first kind of big project for me to take on.”

Hamrick said that a few future updates that are being considered include making the area even more accessible by having the doors open automatically and getting a new enclosure for the dart frogs.

“They have been here since this project was started, and I’d really like to do something that really shows them off,” he said.

And in more general terms, Hamrick hopes “shift things around and replant things in a way that tells the story that he wants to tell.”

“I was trained as an ecologist and worked in the field doing botany, so I really want to display the plants in a way that makes sense ecologically — in a way that kind of tells their story of how these things evolved together, the different traits that they have that helped them survive in their natural conditions and then talk about habitats in that way,” Hamrick said. “Because, here in West Virginia, things have their own way of thriving in our cold winters and hot, muggy summers and it’s interesting to kind of find those through lines and help tie everything together.”

The conservatory can be visited during museum hours: 10 a.m. to 8 p.m. on Tuesdays, 10 a.m. to 5 p.m. Wednesday-Saturday and noon to 5 p.m. on Sundays. General admission to the museum is $5 except for Tuesdays when it is free. The Huntington Museum of Art is located at 2033 McCoy Road in Huntington. Visit hmoa. org or @huntingtonmuseumofart on Facebook/Instagram for more information. a

Tri-StateLiving | 13

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shopping Tri-State Living

up close Master groomer thrives in Chesapeake shop.

p. 16

shopping | In the Biz

16 | Tri-StateLiving

In the Biz | shopping

Pets.3 PAMPERED

Wagging in Style serving pets for three years Story, Photography Heath Harrison

“E

verything’s been going great and people in Chesapeake have been so nice to us,” Julia Hill says.

Hill, the owner of Wagging in Style by Julia, opened her business in 2020 at 417 3rd Ave. in Chesapeake.

Like many that year, she faced major obstacles with the COVID-19 pandemic, starting in March, but having to wait until May and shutdown were out of the way to fully open.

She said the village has been extremely supportive of her business and that work has been steady and it has grown in the following years.

For Hill, the business is an extension of something she has been doing all of her life.

“My mom and dad worked with show dogs.” She said, stating that the profession is something she has been involved in for more than two decades.

Hill, a Chesapeake resident who previously worked as a groomer at Aloha Pet Resort in Proctorville, as well as 10 years in Atlanta, Georgia, offers one major draw.

She is the only master groomer in the TriState area and works with all breeds in both

show and pet grooming.

Master groomers are certified by the National Dog Groomers Association of America after passing tests to show their ability and maintaining the standards of the group.

“It’s like anything else you would get a master’s degree for,” Hill said. “And people like having a master groomer to bring their dogs and cats to.”

Hill offers both full grooming and mini grooming to those who bring in their dogs and cats.

“I use all natural shampoo and conditioner for the dogs and cats,” she said. “It has really helped a lot of my clients with skin issues they are having with their pets.”

She said she aims to be customer-specific with her work.

“It’s about getting them to where they want them to be and not just shaving them down,” she said.

She has also done more work-intensive requests that present a challenge.

For instance, one customer, who brings in a Lakeland terrier for which she devotes a day to hand stripping.

“I use just my hands and one tool,” she

Tri-StateLiving | 17

shopping | In the Biz

18 | Tri-StateLiving

said. “It’s a challenge, but it’s awesome to see the coat change from cotton to wiry.”

In addition to grooming hair, Hill said she also does things such as creative dye jobs, mohawks and toenails.

“I paint the nails and put little rhinestones on them,” she said.

She also offers services like limited daycare and tooth cleanings for pets.

Hill said another draw about the facility is that everything is done in the open.

“You can see all areas of production,” Hill said. “No one else offers that and the clients have really liked that aspect of the business — no hidden doors, groomers, or wondering where their pet went and what’s happening in ‘the back.’ Everything is open for them to see and it has eased the anxiety of clients dropping of their fur babies.”

Wagging in Style is open by appointment. For more information, visit the business on Facebook at https://tinyurl. com/ak2aukfc a

Tri-StateLiving | 19

feature | Archeology

20 | Tri-StateLiving

Archeology | feature

DIGGING IN THE DIRT Ashland man follows passion of archeology Story Heath Harrison, Benita Heath | Photography Heath Harrison

R

ichard Hess, of Ashland, says he has always had an interest in ancient civilizations.

“It was in early grade school, I had a fascination with Egypt, ancient Rome, ancient Greece, the Babylonian empire, the Assyrians,” he said. “My mother is actually the one that kind of pointed me in that direction. She love to read and had a lot books n ancient civilizations and by Agatha Christie, who was married to a very famous archeologist. Agatha Christie would incorporate archeology in some of her books. So my interest started in grade school — and going to Vacation Bible School in summer, you talked about the biblical lands and that sparked my interest and I’ve had a love for that ever since.”

An Ironton native and graduate of the city’s high school, Hess retired as a distribution line coordinator from Kentucky Power in 2022. In addition to serving as a lifeguard at the Huntington YMCA, he has spent his time in retirement enrolled in a theology course from Ariel College of the Bible in San Antonio, Texas.

“I’ve a distanced learning course,” he said. “I want to get more of a

Biblical background and then pursue archeology,” he said.

Hess said his interest is in Biblical archeology.

“Early archeologists in 1800s, the ones who explored Egypt and Israel — a lot of them were theologians,” he said. “Not all archeologists are secular, but, many who use the Bible for locations — geographical locations or kings and princesses. There are lot of Christian archeologists, but there are secular archeologists who use the scriptures as a map.”

Hess considers himself an amateur archeologist, but his interest has taken him overseas, where he participated in digs four years ago.

“I helped out on several sites on outside of Jerusalem,” he said.

“The biggest is the Temple Mount sifting project. The Palestinians did a dig on top of Temple Mount, the southern section on corner.

They removed a lot of soil, around 10,000 tons of dirt and the dumped the dirt in the Kidron Valley. Israeli archeologists caught wind of it and went in and grabbed all the dirt up and started sifting it. I helped for two weeks. It is wet sifting. You put dirt in screen area and hose it down and see what pops up.”

Tri-StateLiving | 21

feature | Archeology

22 | Tri-StateLiving

Archeology | feature

Treasury House in Petra, Jordan. This was used as a location for the site of the Holy Grail in the film “Indiana Jones and the Last Crusade.” (Submitted photo)

Hess said, during this sifting, he found ancient coins and pottery shards.

“Archeologists love finding coins, because they can determine dates,” he said. “A lot of the coins have the Roman emperors on there. It’s kind of like the Polaroid pictures of today. You find a lot of pottery shards and you can use those to date the different dynasties. They can take analysis of what pottery is made of and can pinpoint exact the location where it was made.”

Hess said he also found opus sectile.

“It’s floor paving of the second temple,” he said. “You’re talking about the size of a football field, what this flooring would look like. I found several of those. I was really excited, because that pertains to the temple itself. You never know if Jesus walked on that flooring or some of the apostles, or Pontius Pilate or somebody else important.

It’s really exciting.”

In addition to this project, Hess has made several travels as a tourist to archeological site.

“I’ve been to Greece, Turkey, Egypt, traveling for studying and touring,” he said.

“I’ve been to Pompeii, where I watched National Geographic archeologists do some excavation on that site,” he said of the location of the 79 A.D eruption of Mount Vesuvius. “I got to talk to them for a few minutes and it was quite exciting what they were doing. They had come across 20-30 skeletons, where people had huddled together from that volcanic ash.”

Earlier this year, Hess traveled to Egypt, where he visited the site of the pharaoh Tutankhamen’s tomb, marking the 100th anniversary of its excavation by Howard Carter.

Tri-StateLiving | 23

feature | The Loud

The Bone Box (ossuary) of Caiaphas, High Priest, on display at the Israel Museum. (Submitted photo)

Oil vase from the time Abraham, Middle Bronze 2100-1550 B.C.) (Submitted photo)

Pottery shards from Magdala, an ancient city on the shore of the Sea of Galilee, the home of Mary Magdalene.

(Submitted photo)

24 | Tri-StateLiving

Richard Hess, of Ashland, standing on the massive stone blocks from the A.D. 70 destruction of Herod’s Temple from the Tenth Roman legion. (Submitted photo)

Archeology | feature

“And I’ll be going back to Israel in June, with Dr. Randall price for a one day sifting project,” Hess said.

A member of First Baptist Church in Ironton, Hess said he has a Power Point presentation, called “Digging up the Bible,” which he takes to local churches.

“It’s to spark interest in Old and New Testament archeology,” he said. “I love studying ancient history and archeology. There’s probably been a dozen — some ancient history professors have put it in the 30s — of how civilizations have come and gone. I think people out to learn history so we can understand what is going on today.”

Hess, whose residence is filled with things he has found, as well as objects he has purchased from archeology dealers, such as tear bottles

and crucifixion nails, said his interest is intertwined with his faith.

“The reason I love studying archeology, it verifies the geographical locations,” he said. “I love reading and studying the Bible, like where Bethlehem is or Nineveh is,” he said. “It verifies kings like Nebuchadnezzar or the Egyptian pharaohs, and other rulers, like King David. They found this stone that has “House of David.” If there was a House of David, then there must have been a David. So it verifies my belief in the biblical scriptures and my faith.” a EDITOR’S NOTE: This story was originally started by writer Benita Heath. After her passing in January, Harrison completed the piece.

The Herodian (Herodium) was a fortress and palace of King Herod. “Herod loved the good life,” Richard Hess says. (Submitted photo)

Tri-StateLiving | 25

feature | Archeology Pottery shard from Herodian. The pottery goes to a large wine vat.

(Submitted photo)

26 | Tri-StateLiving

living Tri-StateLiving

up close Senior center community has become like family.

p. 27

living | Ironton Seniors

28 | Tri-StateLiving

BUILDING A CLOSE COMMUNITY Story, Photography Mark Shaffer

“L

ike family” is how the members of the IrontonLawrence County Senior Center described themselves and the atmosphere.

Every Monday, Wednesday and Friday around lunch time, a couple dozen seniors gather on the second floor of the former Martings’ Hotel building for a meal, activities and fellowship.

“We are a very close-knit family,” said Jessica Dillon, the center’s senior coordinator. “It’s not just friends getting together, I consider us family. I have such good friends here.”

Dillon said she took over the senior coordinator from Roberts, “but she will always be our leader.”

Roberts said the senior center has been around for more than 20 years because she started “coming down 18 years and it was here before me.”

She said it gives her a place to go and “get away from the stress and everything at home. I get to meet with my friends and be social.”

Lunches start at 11:30 a.m. and cost $3 for seniors.

“We have a great bunch of people,” Dillon said.

Dillon said that Rose Maria Hanson, Teresa Cochran, Judy Conklin, Virginia Smith and Deanna Wilson are here helpers and

handle things like menus and running the craft room.

“We all work together,” Cochran said.

The idea of the center’s activities is to keep it fun.

That’s why they have themed lunches and lots of activities including bingo, an exercise class, a book club with Amy Ward from the Briggs Library coming in. St. Mary’s hospital comes in once a month and does a wellness check. They also have a monthly trivia game.

And then there is a sewing and crafting room, run by Teresa Cochran.

Members quite a few different projects. They make quilts for veterans in nursing homes. To fund the quilts, they sell blankets and crafts.

“And at the last Friday of the month, I have started doing crafts for members to do,” she said. “And that is at 10:30 a.m.”

Cochran is currently the only one sewing the quilts and is always looking for more volunteers to help out. And if they don’t know how to sew, there are other things they can do to help out with the various projects.

They also hold a monthly raffle. The one for April was Ohio State University-themed with a wreath, a basket of goodies and a quilt.

“With the money from the raffles, we take trips,” Dillon said. “Or we will order pizza in.”

p. 30

Tri-StateLiving | 29

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Tri-StateLiving

food

up close Boujee Boards by Roz have unique personalities

p. 32 Tri-StateLiving | 31

32 | Tri-StateLiving

GETTING ON BOARD Huntington business offers custom Boujee Boards Story Dawn Nolan | Photography Shannon Shank

U

sing specialty cheeses, cured meats, assorted nuts, seasonal fruit and other tasty morsels, Roz Bradshaw, owner of Boujee Boards by Roz, creates edible works of art.

“The unique thing about my charcuterie boards is that no two are ever the same,” Bradshaw said. “I refer to them as edible art because you eat with your eyes before your mouth.”

A single mother of three, Bradshaw started her business in February 2021 after working more than 15 years in healthcare administration.

“I love health care, but it was a struggle being a single mom and accommodating each of their schedules,” Bradshaw said.

Bradshaw was used to making healthy, home-cooked meals for her kids, who are/were student athletes, and she got into making charcuterie boards as a hobby. But what started as something she did on the side quickly evolved into a business idea.

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food | In the Kitchen

34 | Tri-StateLiving

“Once I started the business, I rented commercial kitchens and focused on private catering. I made sample boards and gave them out to friends and businesses because I wanted to see how the TriState felt about charcuterie since it was popular in other states.”

As it turns out, people were very interested. After a successful 2021 and 2022, Bradshaw opened a retail space for Boujee Boards in January of this year inside the Progress Building in downtown Huntington.

“Our storefront is the first cheese and charcuterie shop in the area,” Bradshaw said. “It’s a place you can come and enjoy a cheese board, meet a friend for a cup of coffee, pick up orders or shop at our retail store.”

Focusing on “happy, healthy eating,” Bradshaw offers small to large boxes (eco-friendly with biodegradable utensils and a honey dipper) and boards to full grazing tables. She can also cater to those with dietary restrictions — giving the option of vegan, vegetarian or gluten-free orders. And, so as not to leave out any member of the family, “pawcuterie” boxes — which include dog treats and your choice of five items like apples, blueberries, peanut butter, cheese, pumpkin, yogurt, bananas, applesauce, carrots and strawberries.

“The menu has a variety,” Bradshaw said. “I try to cover all the bases — whether it’s an individual box for someone or a grazing

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table for an event.”

From weddings to birthday parties, baby showers to corporate events, Bradshaw’s boards can be made to fit any occasion.

“We customize our boards to the event theme, and everything is fresh,” Bradshaw said. “Every order also comes with fresh flowers. We can do a flat lay or multi-dimensional setup, where we use props to give the boards an extra wow factor.”

As a show of support, Bradshaw carries wares from other local small businesses like Wholi Moli, The Haute Wick Social and 2:10 Creations in her space.

“We want to spotlight them by offering people another place to buy their products,” Bradshaw said.

And for those wanting to learn the craft of creating their own

board? Bradshaw holds workshops.

“They have been a big hit,” she said. “We host them here [at the store], and participants get to learn the basics. I want to teach people how to create something beautiful for their family and friends.”

Making a career change is never easy, but for Bradshaw, it was the right move for her and her family.

“We have had a lot of support,” she said. “And I am so very thankful for that.”

Boujee Boards by Roz is located inside the Progress Building, 418 8th St., in Huntington. Hours of operation are Tuesday-Friday from 11 a.m.-4 p.m. and Saturday 11 a.m.-2 p.m. More information can be found at boujeeboardsbyroz.com or on Facebook, Instagram or TikTok @ boujeeboardsbyroz. a

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food | From the Cookbook

Protein Packed Sausage Breakfast Muffins • Nonstick cooking spray • 1 sweet onion, diced • 1 pound turkey sausage • 4 eggs • 1/2 cup shredded cheddar cheese • 1 cup protein pancake mix

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Preheat oven to 350˚F. Spray 12-cup muffin pan with nonstick cooking spray. Set aside.

In skillet over medium heat, cook sweet onion until translucent. Add turkey sausage and cook until no longer pink. Remove from heat.

In large mixing bowl, lightly beat eggs. Add shredded cheese, pancake mix and cooked sausage; mix well.

Fill prepared muffin cups about 3/4 full with mixture. Bake 18-20 minutes, or until golden brown on top.

From the Cookbook | food

Savory English Muffins • English muffins • Guacamole • Cherry tomatoes • 1 tablespoon cilantro, finely chopped • 1 tablespoon light cream cheese • 1 tablespoon crumbled turkey sausage, sauteed • 1 egg • 1 tablespoon basil, finely chopped • 1 tablespoon balsamic glaze

Toast English muffins and top with desired combinations of toppings, such as: guacamole, tomatoes and cilantro; cream cheese, tomatoes and turkey sausage; or egg, tomatoes, basil and balsamic glaze.

Tri-StateLiving | 39

food | From the Cookbook

Mexican Breakfast Scramble • 1 Minute Jalapeno Rice Cup • 1 egg, lightly beaten • 2 tablespoons salsa • 2 tablespoons queso fresco

40 | Tri-StateLiving

Heat rice according to package directions.

In small microwave-safe dish, combine egg, salsa and rice.

Microwave 1 minute. Stir in cheese; microwave 30 seconds.

Serving Suggestion: For meal to go, wrap scramble in warm tortilla.

From the Cookbook | food

Salmon Chili Bites • 2 pouches (2.5 ounces each) Chicken of the Sea Low Sodium Wild-Caught Alaska Pink Salmon • 1 tablespoon chili crisp • 2 teaspoons rice wine vinegar • 1 teaspoon toasted sesame oil • 2 bell peppers, cored and cut into 2-inch squares • 1 green onion, thinly sliced • Minced cilantro • Black sesame seeds

In bowl, combine salmon, chili crisp, vinegar and sesame oil.

To serve, top each bell pepper square with some salmon, green onion, cilantro and sesame seeds. If leftover pieces of bell pepper remain, chop and add as additional garnish.

Note: If serving with cheese plate, place salmon mixture in small bowl and garnish with green onion and sesame seeds.

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food | From the Cookbook

Margherita Pizza Pierogy Skewers PIZZA SKEWERS: • 1 box (12.8 ounces) Mrs. T’s Mini Classic Cheddar Pierogies • 3 cups cherry tomatoes • 2 tablespoons olive oil, plus additional for brushing pierogies, divided • 1 teaspoon salt • 1/2 teaspoon ground black pepper • 1/2 teaspoon oregano • 1-2 cups mozzarella balls (18 total) • Fresh basil leaves • Bamboo skewers (10 inches) FRESH PESTO: • 2 cups fresh basil • 2 garlic cloves, peeled • 1/2 cup olive oil • 1/4 cup pine nuts • 1/4 grated Parmesan cheese • Salt and pepper to taste 42 | Tri-StateLiving

Preheat air fryer to 400˚F. To make pizza skewers: In small bowl, combine cherry tomatoes, olive oil, salt, ground black pepper and oregano; toss to coat. Transfer tomatoes to air fryer tray or basket. Cook in air fryer 10 minutes, or until tomatoes are slightly charred; remove and set aside.

Lay pierogies on same tray or basket. Make sure not to overlap.

Lightly brush each side with olive oil. Cook about 12 minutes, or until golden brown and crispy. Flip halfway through cooking.

To make pesto: In food processor, process basil; garlic; olive oil; pine nuts; Parmesan cheese; salt, to taste; and pepper, to taste, until smooth. (If preferred, use store-bought pesto.)

Add one pierogy to bamboo skewer followed by one tomato, one mozzarella ball and one basil leaf. Repeat with ingredients until each skewer is filled. Drizzle with pesto.

From the Cookbook | food

Easy Brunch Quiche • 1 package (10 ounces) frozen broccoli with cheese • 12 slices bacon, chopped • 1/2 cup green onions, sliced • 1 cup mushrooms, sliced • 4 eggs • 1 cup milk • 1 1/2 cups shredded cheese, divided • 2 frozen deep dish pie shells (9 inches each)

Heat oven to 350˚F. In medium bowl, add broccoli and cheese contents from package.

Microwave 5 minutes, or until cheese is saucy. Set aside.

In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.

In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.

In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.

Bake 40 minutes.

Cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

Tri-StateLiving | 43

food | From the Cookbook

High-Protein Pumpkin Pancakes • 2 cups oats • 1/2 cup cottage cheese • 1/3 cup pumpkin • 2 scoops Orgain unsweetened plant-based protein powder • 1 teaspoon vanilla extract • 2 egg whites • Nonstick cooking spray • Berries, for topping (optional) • Bananas, for topping (optional) • Nut butter, for topping (optional) • Syrup, for topping (optional)

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In bowl, use blender to blend oats, cottage cheese, pumpkin, protein powder, vanilla and egg whites.

Spray pan over medium heat with nonstick cooking spray.

Use 1/3 cup measuring cup to scoop batter into hot pan one scoop at a time.

Flip pancake once pan-side is lightly browned. Remove from pan once both sides are cooked. Repeat with remaining batter.

Stack pancakes and top with berries, bananas, nut butter and syrup, if desired.

From the Cookbook | food

Hearty Bacon & Egg Breakfast • Nonstick cooking spray • 1 1/2 bags Minute Rice & Quinoa • 9 eggs, lightly beaten • 5 bacon slices, cooked and crumbled • 3/4 cup shredded cheddar cheese • 1/2 teaspoon salt • Black pepper, to taste

Preheat oven to 325˚F. Coat 12-cup muffin pan with nonstick cooking spray.

Prepare rice and quinoa according to package directions.

In medium bowl, combine rice and quinoa, eggs, bacon, cheese, salt and pepper, to taste.

Divide batter between prepared cups and bake 18-20 minutes, or until eggs are just set.

Tri-StateLiving | 45 Tri-StateLiving | 45

food | From the Cookbook

Portobello Mozzarella Sandwiches TOMATO BRUSCHETTA TOPPING: • 1/4 pound fresh plum tomatoes, cored and diced • 2 tablespoons red onion, peeled and minced • 2 tablespoons fresh basil leaves, thinly sliced • 1 teaspoon olive oil • 1/4 teaspoon kosher salt • 1 pinch ground black pepper • 1 pinch fresh garlic, peeled and finely minced SANDWICHES: • 1 pound fresh portobello mushrooms, cleaned, stems removed, sliced thin • 3 tablespoons olive oil • 1/4 teaspoon garlic powder • 1/4 teaspoon kosher salt • 1/8 teaspoon ground black pepper • 1/4 cup mayonnaise • 2 1/2 tablespoons prepared basil pesto • 4 ciabatta rolls (4-by-4 inches), split in half • 4 ounces fresh mozzarella cheese, sliced small • 4 ounces tomato bruschetta topping • 2 ounces fresh baby arugula • 1/4 cup balsamic glaze

46 | Tri-StateLiving

To make tomato bruschetta topping: In bowl, combine tomatoes, onion, basil, olive oil, salt, pepper and garlic. Set aside.

To make sandwiches: Preheat grill pan or grill to medium heat.

Toss sliced mushrooms with olive oil, garlic powder, salt and pepper.

Grill mushrooms until fork-tender, 3-4 minutes on each side.

Let cool.

Mix mayonnaise with pesto until combined. Spread 2 tablespoons pesto mayonnaise on cut sides of each roll.

For each sandwich, layer 1/4 of grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula and balsamic glaze.

Top with other roll halves. Cut diagonally in half to serve.

From the Cookbook | food

Apricot Brussels Sprouts Coleslaw • 2 tablespoons Dijon mustard • 1 tablespoon honey • 1 tablespoon granulated sugar • 1 teaspoon salt • 1 teaspoon ground black pepper • 2 cups trimmed and shredded Brussels sprouts • 1 cup dried apricot, diced • 1 cup red onion, trimmed and diced

Combine mustard, honey, sugar, salt and pepper. Mix well.

Add Brussels sprouts, apricot and onion; toss to coat.

Tri-StateLiving | 47

food | From the Cookbook

Savory Cheese Balls • 2 packages (8 ounces each) cream cheese • 2 tablespoons caraway seeds • 1 teaspoon poppy seeds • 2 cloves garlic, minced, divided • 1/4 cup parsley, chopped • 2 teaspoons thyme leaves, chopped • 1 teaspoon rosemary, chopped • 1/4 cup dried cranberries, chopped • 2 tablespoons pecans, chopped • Crackers (optional) • Fruit (optional) • Vegetables (optional)

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Cut each cream cheese block into three squares. Roll each square into ball.

In small bowl, combine caraway seeds, poppy seeds and half the garlic.

In second small bowl, combine parsley, thyme, rosemary and remaining garlic.

In third small bowl, combine cranberries and pecans.

Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.

Cut each ball in half and serve with crackers, fruit or vegetables, if desired.

From the Cookbook | food

Frozen Veggie Side Dish • 1/2 bag (14 ounces) frozen white pearl onions • 1 box (8 ounces) frozen quartered artichoke hearts • 1 box (10 ounces) frozen chopped spinach • Salt and pepper to taste • 1/2 cup frozen sweet peas • 1/4 cup heavy whipping cream (optional) • 1/4 cup 2% plain Greek yogurt • 1/4 cup grated Parmesan cheese

Prepare frozen white pearl onions, artichoke hearts and spinach according to package instructions.

In pan over medium heat, saute onions and artichoke hearts until tender. Season with salt and pepper, to taste.

Add spinach, frozen sweet peas, heavy whipping cream, Greek yogurt and Parmesan cheese. Mix until cheese is melted, and peas are soft.

Serve with protein and grain of choice, if desired.

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food | From the Cookbook

Apple Nachos • 5 sweet apples, such as Honeycrisp • Lemon juice (optional) • 2 tablespoons peanut butter • 1/2 cup Sun-Maid California Sun-Dried Raisins

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Wash and slice apples.

Arrange one layer of sliced apples on serving plate. To keep apples from browning quickly, squeeze lemon juice on top, if desired.

In microwave, melt peanut butter about 30 seconds until smooth.

Drizzle 1 tablespoon peanut butter over first layer of apples.

Sprinkle with 1/4 cup raisins.

Repeat with remaining apples, peanut butter and raisins.

From the Cookbook | food

Gimme S’mores Trail Mix • 1/2 cup Sun-Maid Vanilla Yogurt Covered Raisins • 3 cups graham crackers, assorted flavors • 1 1/2 cups colored mini marshmallows • 2 cups slivered almonds • 1 cup chocolate chips

In large bowl, mix raisins, graham crackers, marshmallows, almonds and chocolate chips.

Serve immediately, or store in airtight container up to 1 week.

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food | From the Cookbook

Citrus Watermelonade • 1 cup hot water • 2 cups sugar • 6 cups watermelon, seeded, rind removed and cut into 1-inch pieces, divided • 2 cups Florida Orange Juice • 1 cup Florida Grapefruit Juice • 3/4 cup lemon juice • 3/4 cup lime juice • 2 cups Florida Oranges, cut into 1-inch pieces, peeled • 1/2 cup mint leaves • Ice, for serving • Florida Orange Slices, for garnish (optional) • Watermelon chunks, for garnish (optional)

52 | Tri-StateLiving

In small saucepan over low heat, combine hot water and sugar; heat until sugar is dissolved. Refrigerate until chilled.

In blender, puree 4 cups watermelon until smooth.

In large pitcher, stir watermelon juice, chilled sugar syrup, orange juice, grapefruit juice, lemon juice and lime juice until combined.

Add remaining watermelon pieces, orange pieces and mint leaves; refrigerate 2-3 hours until well chilled.

Serve over ice in glasses. Garnish with orange slices and watermelon chunks, if desired.

From the Cookbook | food

Lemon Blueberry Trifle LEMON CURD: • 1 cup Domino Golden Sugar • 2 tablespoons cornstarch • 1/4 cup freshly squeezed lemon juice • 1 tablespoon lemon zest • 6 tablespoons water • 1/4 teaspoon salt • 6 egg yolks • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2-inch cubes WHIPPED CREAM: • 2 cups heavy whipping cream, cold • 2 tablespoons Domino Golden Sugar • 2 teaspoons pure vanilla extract TRIFLE: • 1 cup blueberry jam • 12 ounces fresh blueberries, plus additional for garnish, divided • 1 pound cake, cubed • Lemon slices, for garnish • Mint, for garnish

To make lemon curd: In medium saucepan, stir sugar and cornstarch.

Stir in lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in three egg yolks; mix well until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes, stirring constantly. Remove from heat.

Stir in butter; mix until incorporated. Cover with plastic wrap, touching surface of lemon curd to prevent curd forming skin.

Refrigerate until completely cool.

To make whipped cream: In large bowl, beat cream, sugar and vanilla until soft peaks form. Do not overbeat.

To make trifle: Mix blueberry jam with 12 ounces fresh blueberries.

Place one layer cubed pound cake in bottom of trifle dish. Top with layer of blueberries. Add dollops of lemon curd and whipped cream.

Repeat layering ending with whipped cream.

Decorate trifle with lemon slices, fresh blueberries and mint.

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the last word

Advocating for others L

awrence County is a great place to live. There is a strong sense of community here. Originally from neighboring Scioto County (Portsmouth), I have lived in Ironton for the past 16 years. My two sons graduated from Ironton High School and I am currently employed by the Lawrence County Developmental Disabilities (DD) as its superintendent.

I have always been interested in advocating for others with obstacles and hardships to overcome. This is due in large part to my experiences. Growing up, I had close friends and family members who struggled with severe mental illness. It became very apparent to me, at an early age, that some conditions outside of a person’s control made it extremely difficult for them to live a normal life and carried a stigma as well.

Through my first full-time job in 1990, I became acquainted with individuals with developmental disabilities. Over the course of time, I became excited about the opportunities I saw in this field. I went on to pursue continuing education and worked 20 years at the Scioto County Board of Developmental Disabilities. I became convinced that anyone could improve their quality of life with the right supports in place.

In 2018, I had the opportunity to serve at Lawrence County DD. Our agency serves people of various ages from birth through the life span, including infants and toddlers through Early Intervention, students in grades K-12 at Open Door School, and Service & Support Administration (SSA). Our SSAs help connect people with services so they can live and participate in the community, and our agency provides a portion of the funding for these services.

I am thankful to have such a rewarding career, but when things get tough, I think back to why I went into this field in the first place.

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Julie Monroe is the superintendent for Lawrence County Developmental Disabilities.

I believe that all people have the right to receive the services they need to live a purposeful life. Some conditions may be hard for others to understand, but all people have something to contribute to the community. Through my work, I will continue advocating for this.

In addition to my job, I feel fortunate to work with other public agencies that also serve vulnerable populations. I currently serve on the Ironton-Lawrence Community Action (CAO) Board, and the Alcohol, Drug, Mental Health and Addiction (ADAMHS) Board.

While I do not work directly with individuals served by these agencies, it gives me satisfaction to know I am contributing to their mission as a board member.

For more information about the Lawrence County DD visit their website at Lawrencedd.org.

Press Room Recordings features original music and unique interpretations from local and regional artists presented live for the PRR cameras.

Contact maclean.james@irontontribune.com to get involved.

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