Lift a Glass in Celebration
Welcome fall! As the seasons shift, so may our cravings and tastes, often turning toward the comforts of Autumn-inspired foods. Inside these pages, you’ll find plenty of delectible treats to both inspire you and tantalize your taste buds.
The October issue is also a momentous one as it marks the start of our second year in publication. We are delighted every time we hear feedback from our readers! From the covers you love to the articles that resonate to the recipes you cannot wait to create, your love and encouragement brings us joy.
This type of input fuels us as a team to continue striving for stories and images that truly represent our fantastic community. The journey so far has been one of the most rewarding experiences of my life, both professionally and personally. To the members of my team that have really come together this past year in vision, cohesiveness, creativity, and friendship, I raise a toast and say “Thank you!”
Patti Noble, our editor, exudes such passion for our community and I’m fortunate to have her by my side. Patti and our primary staff writer, Katie Bobrow, not only share a natural flair for writing, but they both have a knack for bringing out the emotions of a story. To accompany any great story, you need great photography. David Bradburn has been shooting photos for us since our first issue and delivered another great cover shot for our September issue. Sharmila Taylor joined our team as a photographer early this past summer and has equally contributed some great shots including our popular August Kids & Pets issue.
A heartfelt thank you to several people who provided contributions to the magazine in its first year: Erika Klein (Social Media), Klaudia Burian (Freelance Writer), Patty Bell (Photography), Grace Jackson (photographer/photo editor), Pat Pfaller (Publisher/Editor Assistant), Jackie Rumachik (Publisher Assistant), and Kris Parkin (Publisher Assistant).
To two people who helped me on this path of finding my staff and ultimately bringing this magazine to reality, Kelly Boratto and Alicia Birong, it means so much to me that you offered your support when this was just a concept. Your assistance ultimately lead me to Patti and in turn, the rest of our team.
To our partners and you, the readers, I appreciate you.
STEVE ROGERS, PUBLISHER
Discover Crystal Lake City Lifestyle in the towns of Crystal Lake, Village of Lakewood, Prairie Grove, and Huntley.
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October 2024
PUBLISHER
Steve Rogers | steve.rogers@citylifestyle.com
EDITOR
Patti Noble | patti.noble@citylifestyle.com
STAFF WRITER
Katie Bobrow | katie.bobrow@citylifestyle.com
CONTRIBUTING WRITER
Klaudia Burian
CONTRIBUTING PHOTOGRAPHERS
Sharmila Taylor, David Bradburn
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Mary Albers
LAYOUT DESIGNER Jamie Housh
Learn how to start your own publication at citylifestyle.com/franchise.
Sharmila Taylor
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: Enjoying the debut of Pearlsnap, our Editor’s son’s band, covering country, rock and pop hits! 2—4: Golfers dressed in their Margaritavilleinspired attire and brought their game, at the 19th annual Tee to Tea Women’s Golf Outing to benefit Independence Health & Therapy. 5: Students (and friends) from Crystal Lake Central managed a water station at the CL Half Marathon 6: And...they’re off! Runners at the start line of the 4th annual Crystal Lake Half Marathon 7: Cars & Caffeine brought car enthusiasts from near and far to downtown Crystal Lake.
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business monthly
ROUNDUP OF NEWS FROM LOCAL BUSINESSES
Options & Advocacy
Options & Advocacy, a 501(c)3 non-profit organization established in McHenry County in 1994, empowers individuals and their families through advocacy and education while creating a more inclusive community. Services include: early intervention programs, in-home support to pregnant women and young children, support for people on the autism spectrum and their families through education, advocacy, and groups opportunities, and therapeutic support for neurodiverse individuals navigating mental health concerns. Learn more at: optionsandadvocacy.org
Refuge for Women
Refuge for Women, a non-profit, faith based organization, provides free, specialized long-term and emergency housing for women who have escaped human trafficking or exploitation. With offices in Crystal Lake, Refuge for Women provides a space for safety, healing, growth and faith, with the vision that these women will have the hope, support, and tools needed to pursue their dreams and live a life of freedom. Awareness and prevention are key components to their work. To donate, volunteer or learn more, visit: refugeforwomen.org/chicago
The Crystal Lake Historical Society
The Crystal Lake Historical Society was founded April 14, 2000 by local residents concerned that the history of the community was not being preserved for future generations. Its purpose is to identify, preserve, present, and promote through education, the history of Crystal Lake, Illinois. The Society relies on membership for funding and volunteering to share the community's rich history. Visit the office inside the Colonel Palmer House on Terra Cotta. Learn more at: cl-hs.org
The Art of
Serving Up Leadership
Exploring How the Mayor’s Love for Traditional Cooking Reflects His Unique Approach and Dedication to Service and Community Connection.
ARTICLE BY PATTI NOBLE | PHOTOGRAPHY BY SHARMILA TAYLOR
Leading a city and managing a successful business requires dedication, adaptability, and versatility; qualities that define Mayor Haig Haleblian. Add to that, passionate, inclusive, eclectic, and openminded, and you have a window into the man who, beyond his professional roles, is known for his approachable nature and deep connection to his community. His heartfelt approach to leadership is refreshingly informal, blurring the line between public servant, beloved neighbor, and local business owner. Far from the typical image of a suit-and-tie official, he prefers jeans, a t-shirt, and his “wellloved” briefcase, and is always open to meeting over coffee at a local establishment.
An entrepreneur with a huge heart, a lover of the arts and Dave Matthews Band, and a devoted family man, Haig brings a unique perspective, and is becoming as comfortable navigating city hall as he is connecting with the people of his community.
“This is not an opportunity that comes around often. Get out of your comfort zone and give it a whirl!”
A first generation Armenian-American, born in Berwyn and growing up on the “less-affluent” side of Hinsdale, Haig describes his childhood home as “filled with love.” His father, a hard worker from Jerusalem, and his nurturing mother, from the island of Cyprus, married, and almost immediately took the boat over to the states to follow “The American Dream.”
Haig’s mom, Nouvart, showed her love through her Armenian meals. With few other Armenians in their neighborhood, the Haleblian kids “Americanized” to fit in, losing some of their culture but holding on to the traditions and customs around the food. Haig reminisces about the holidays with his Armenian family - women preparing food, men discussing middle east politics, and the house filled with the energy of the kids. As he explains, “It was a magical time and I still smile at those memories.”
In the late 1970s, while a sales rep for a carpet manufacturer, the owners of a retail flooring store in Woodstock convinced Haig to relocate to Crystal Lake. He fell in love with the plethora of outdoor activities, open spaces, natural resources, and friendly people. Here he planted roots and raised his two daughters, Molly and Kate, and later, in 1997, married his love, Hawley; blending their two families into one. It is here, in 1987, he opened Midwest Carpet, and in 1993 joined the Carpet One group and purchased the Wickes Lumber space. New Year’s Day, 2006, brought a rebranding and the beginning of Exceed Floor and Home.
From his early years in Crystal Lake, he became involved in the community, joining boards such as the Lakeside Legacy Foundation, and entering into public service with the Economic Development Committee with the encouragement of his friend, then Mayor, Aaron Shepley. Haig speaks fondly of his
“A community is about its people and we need to continue developing programs and opportunities to accommodate all residents.”
affection and admiration for his friend who trusted his loyalty and business sense and suggested he vie for a position on City Council. He explained, “At this stage in my life I figured this is not an opportunity that comes around often. Get out of your comfort zone and give it a whirl!” So, with the blessing of his wife, Hawley, he jumped into the realm.
Fast-forward a couple years to the untimely passing of Aaron Shepley which shook the community and affected Haig personally. In the midst of the shock and grief, and much introspection, Haig decided to accept the nomination as acting Mayor, agreeing to then run for the position a year later. There is a significant difference in city management and entrepreneurship, but for Haig, it’s been an exciting challenge, and a tremendous learning experience, for which he is grateful. Mayor Haleblian’s vision for the future of Crystal Lake is to increase the offerings of housing, art, recreation, and entertainment, while maintaining the hometown vibe of community.
After all, as he reminds us, “A community is about its people and we need to continue developing programs and opportunities to accommodate all residents.”
Beyond his public service and professional pursuits, he has a deep passion for sports cars, specifically from the 1950s and 1960s, so much so that he has established a club, Cars & Caffeine. Jogging allows him time in nature to think, plan, or clear his head. Traveling opens up his eyes to other cultures and communities. And he cherishes his time in the kitchen.
For Haig, cooking Armenian soul food is cathartic and reflective of his rich heritage, stirring up the memories of his youth. Making Lamejun (Armenian pizza with lamb, beef and peppers) with Uncle Herb Koshgarian, 95, the “Lamejun-master,” is a favorite memory, and a tradition he upholds with family whenever possible.
Haig treated us to these famous pizzas as well as Dolma, peppers stuffed with beef, rice, tomato and onion; Tabouleh with bulgar, tomatoes, peppers, cucumbers and herbs; and Sarma, stuffed grape leaves. Haig credits his Aunt Marie, 90, and sister Cindy for interpreting his mom’s infamous recipes.
Today, the Middle Eastern diet is celebrated for its health benefits and trendiness. But for Haig, a man who values connection and relationships, it’s more than just a culinary trend. To him, this cuisine is soul food, prepared and infused with the same love and authenticity his mom once perfected.
Worried about market volatility?
No matter how much things change, I'll be there for you
Markets, interest rates and life’s priorities may change, but our relationship and my commitment to helping you achieve your goals won’t. I’ll make sure I’m with you every step of the way by:
• Providing regular reviews and updates
• Identifying timely risks and opportunities
• Helping you keep your emotions in check during market volatility
• Helping you prepare for the unexpected
DINING IN RETIREMENT
When food is more than just a meal—it’s a way to bring people together
ARTICLE BY KATIE BOBROW
At Huntley Springs Resort Lifestyle Communities, dining is more than just a meal—it's an experience that combines luxury, comfort, and exceptional service. Led by Executive Chef Ryan Byrnes, who brings over 25 years of culinary expertise, the community offers a unique dining program that brings joy to residents daily.
Alongside Community Managers Colleen and Dwayne Bosse, who have a deep passion for hospitality, Huntley Springs creates a warm and welcoming atmosphere where residents enjoy a variety of meal options. From made-to-order breakfasts to themed monthly celebrations and gourmet dinners, the dining program is designed to provide flexibility, variety, and a touch of home. We sat down with Colleen, Dwayne, and Ryan and here is what they had to say:
Q: WHAT CAN YOU TELL US ABOUT YOURSELF AND YOUR ROLE AT HUNTLEY SPRINGS?
A: I’m Ryan Byrnes, the Executive Chef at Huntley Springs. I have over 25 years of experience in the culinary industry, specializing in creating memorable dining experiences. Our Community Managers, Colleen and Dwayne Bosse, bring extensive experience in hospitality and healthcare, helping elevate the quality of life here. I joined Huntley Springs as a sous chef and became Executive Chef within five months. Colleen and Dwayne relocated from New Hampshire in 2023 to join the Resort Lifestyle Communities family, making Huntley Springs the perfect place to merge their skills.
Q: WHAT DRIVES YOU TO PROVIDE THOUGHTFUL CARE, ESPECIALLY IN DINING?
A: I love being creative in the kitchen and offering diverse meals that cater to residents' tastes. Dwayne and Colleen live within the community, sharing the same lifestyle and getting to know residents personally. This close connection adds a unique level of care and reassurance as well as personalization for our community.
Q: WHAT MAKES THE DINING EXPERIENCE AT HUNTLEY SPRINGS UNIQUE?
A: We offer a luxurious dining experience akin to a luxury resort through our Freedom Dining program. Meals are prepared from scratch using fresh, wholesome ingredients, ranging from simple comfort foods to haute cuisine.
“We offer a luxurious dining experience akin to a luxury resort through our Freedom Dining program. Meals are prepared from scratch using fresh, wholesome ingredients, ranging from simple comfort foods to haute cuisine.”
The dining program provides flexibility, allowing residents to choose from made-toorder options, a soup and salad bar, and various grill items available throughout the day. Additionally, a 24/7 Chef’s Pantry offers snacks, fresh sandwiches, fruit, and drinks. So, there is something for everyone's tastes.
Q: HOW DO YOU DESCRIBE THE MONTHLY CELEBRATIONS YOU HOST?
A: The monthly dining celebrations include a three-course plated dinner with themed decorations and live entertainment. We also celebrate residents’ birthdays and anniversaries each month with a special dinner invite, featuring exquisite meals and wine. Holidays are marked with lavish buffets and beautifully presented desserts.
Q: WHAT OTHER AMENITIES OR SERVICES DOES HUNTLEY SPRINGS OFFER?
A: We offer all-inclusive living with no buy-in fee or long-term lease. Our amenities include resort-style dining, live-in managers, concierge and valet services, weekly housekeeping, free transportation, 24/7 emergency alert system for safety, and a full-time activities director who organizes events tailored to residents’ interests. Services cover meals, utilities, internet, and more. We also have a travel program that is a favorite among residents. It allows them to stay in guest suites at any of our RLC communities across the country at no extra cost, providing a great way to travel while enjoying the same lifestyle they love at Huntley Springs.
Heady Cup Coffee Roasters
THE JOURNEY OF TWO CHILDHOOD
FRIENDS CHASING A DREAM
ARTICLE BY KATIE BOBROW
We've all heard some version of the saying, "Find a job you love, and you'll never work a day in your life." It might sound a bit like an exaggeration, but for Michael Kivland and Kevin Foglesong, it's a mantra that rings true. The two friends met in middle school, bonding over a mutual love of baseball and the legendary Wu-Tang Clan. Their friendship grew from there, spanning years, cities, and career changes. From playing on the baseball field to attending different colleges, and eventually working in the corporate world, they remained close, sharing an idea of something more—a shared dream of entrepreneurship. From the beginning, Michael and Kevin were always imagining up business ideas. “We talked about starting a business together all the time," Michael remembers. "It was a constant topic, from the day we met through all our years in different jobs.” They both worked in sales but in different industries, each experiencing the empty grind and pressures of corporate life. However, that entrepreneurial itch never went away. Then one day, seemingly out of the blue, Kevin sent Michael a text with the Heady Cup Coffee Roasters logo. It was the spark they needed. “When I saw that text, I knew it was time,” Michael says, “I left my job within two weeks, and from that moment, we were all in.”
The shift from dreaming to doing was quick. Michael dove right into designing the website, while Kevin got to work ordering all the necessary roasting and brewing equipment. “It felt like flipping a switch,” Michael recalls. “We went from talking about it to making it happen almost overnight.” Both credit the unwavering support of their wives, Jill and Jenn, as the backbone of their venture. “Without their support, Kevin and I would be nowhere,” Michael emphasizes. And Kevin adds, “They’ve been our rocks from day one.”
Kevin’s journey into the world of coffee roasting began almost a decade ago, somewhat unexpectedly. He laughs when he recalls buying his first coffee roaster, a basic stovetop model, as more of a joke than a serious pursuit. “I was spending so much on coffee that roasting my own beans seemed like the only solution!” he says. His first purchase was a Brazil bean and an Ethiopian bean from the Yirgacheffe region. That first taste of Ethiopian coffee blew him away and sparked a passion that led him down a rabbit hole. “I couldn’t believe coffee could taste like this,” he shares. From that point on, he became a self-taught, data-driven coffee roaster, devouring every book, video, and class he could find on the subject.
The shift from dreaming to doing was quick. - “We went from talking about it to making it happen almost overnight.”
Heady Cup Coffee Roasters is a powerful example of the impact of shared passion, hard work, a bold idea, and the guts to pursue it.
Michael, on the other hand, came to coffee much later. In fact, he hadn’t had a cup of coffee in over ten years until about a week after they launched Heady Cup. Kevin set up a cupping session in his kitchen, lining up 32 different coffees for tasting. Michael, who considered himself more of a tea drinker and a foodie, found himself fascinated by the complex flavors he was tasting. “By the second cup, Kevin was already impressed with my palate,” Michael recalls. “I pulled out flavor notes that matched the producers' profiles, and it was a real eye-opener.” This experience not only rekindled Michael’s love for coffee but also gave him confidence in his role within the business.
Starting a new business is never easy, and Michael and Kevin knew they were entering a competitive market. “Specialty coffee is a tough market to break into,” Kevin acknowledges. “We had to figure out how to stand out pretty quickly.” They decided to focus on crafting high-quality, unique flavors. “Our goal is to make sure every coffee we roast is different and special,” Kevin explains. “We want people to taste something unique with every cup.” This approach has paid off, helping them carve out a niche in the local coffee scene. Their coffee can now be found at various local retailers and cafes as well as farmers markets, where you can purchase a bag for yourself.
But it's not just about the coffee. Heady Cup Coffee Roasters has always been about more than just creating great flavors. Michael and Kevin are committed to making a positive impact through their business. They work with coffee producers who give back to their communities, whether that’s building homes and schools or providing families with coffee tree stumps to start their plantations for financial independence. They also prioritize sustainability, planting a tree for every bag of coffee sold.
To date, they’ve planted over 4,000 trees in coffee-growing regions, a commitment they’re rightfully proud of.
Closer to home, Heady Cup is actively involved in the local community. They recently donated a coffee maker and some of their beans to a local school to help keep the teachers caffeinated. “We want to support the people who make a difference every day,” Michael says. “Teachers are some of those people.” Their inclusivity extends to other areas as well, with female artists like Anna Long designing their coffee bags, and hanging artwork by Angie Maioriello in their shop in McHenry. “We try to keep things fresh and hip,” Kevin notes. “Heady Cup is for everyone.”
While the journey has had its challenges—like getting their name out in a crowded market—Michael and Kevin have never lost sight of their long-term vision. They want Heady Cup to be known as a respected and recognized specialty coffee roaster, committed to sustainability, traceability, and social responsibility. “These are the main tenets of our mission,” they explain. “We believe if we stay true to these values, success will naturally follow.”
Heady Cup Coffee Roasters is a powerful example of the impact of shared passion, hard work, a bold idea, and the guts to pursue it. Michael and Kevin's story is more than just about roasting coffee—it's about friendship, community, and creating something special. By focusing on high-quality, unique flavors and maintaining their dedication to sustainability and social responsibility, they’ve found their place in the competitive world of specialty coffee. Their journey shows that with a little courage, a lot of grit, and the support of those who believe in you, it’s possible to turn dreams into reality. And what better way to do it than with your friend by your side?
LEARN MORE: To learn more about what Heady Cup has to offer or to order a bag of their specialty coffee visit Headycup.com
Autumn’s Cozy Cravings
FALL’S FRESH OFFERINGS NOURISH THE SOUL AND PERFECTLY ATTUNE WITH WHAT THE BODY CRAVES
ARTICLE AND PHOTOGRAPHY BY KLAUDIA BURIAN
Jean jackets and scarves are making their way out of the closet, and a deeper dive reveals well-loved, fuzzy boots, tucked lovingly under a pile of flip flops and summer toys. The fleece just hangs on the banister now. It's a rare day when a leaf doesn’t blow in, ride along in the car, or perhaps even end up in a friend's hair. All around, there is a tapestry of color and a cooler wind, whispering fall has indeed arrived.
The evening sets the sun down a bit earlier, and a desire scoots in for something a little warmer, a little closer, a little cozier. As daylight dims, the candles are lit a little sooner. The nourishment craved has certainly felt the shift, and not by chance. It is all part of nature’s perfect harmony.
There’s a reason why a hot cup of soup doesn’t hit the spot during the dog days of summer, and a salad is far less desired in winter. There’s great value in aligning with nature’s rhythms when it comes to what the body needs, and the seasonality of what’s growing now. In this month’s recipes, as the farmer’s market winds down, we highlight a few delightful, hearty ingredients. When paired together, they deliver powerful,
needed nutrients, and satisfy the senses, as well as cravings for something warm and rich. These foods carry us through family fall hikes, apple picking, and those starlit evening walks. These recipes are still pretty light, spotlight the last of the sweetest tomatoes, and celebrate autumn's hearty glory. If an evening, however, is calling for something extra cozy and comforting, inviting that very best friend over, decorating the table with summer's treasures, lighting a fire or a couple of extra candles, and incorporating some extra hearty ingredients (like maple sausage or mascarpone cream for a sauce), creates an elevated recipe sure to nourish body, mind, and a couple of deeply connected souls.
FOR 2
Spaghetti squash easily absorbs the flavors of whatever seasoning and ingredients it pairs with. It makes a wonderful cozy light dinner, and is wonderful with a pinot grigio.
ingredients
• 1 spaghetti squash, halved
• 8 large shiitake mushrooms, sliced
• Big bunch fresh spinach, stems removed, roughly chopped
• 2 cloves garlic sliced
• Fontina and romano cheese
• Salt & pepper
• Olive oil
directions
1. Roast squash cut side down, seasoned with oil, salt & pepper at 425 for 35 minutes. Allow to cool for 20 minutes before handling. With a fork, shred the strands into a large bowl (looks like spaghetti noodles) 2. Season mushrooms & sautee for 8 minutes. Add garlic & sautee 2 minutes. Add to bowl with squash. 3. In same pan, sautee spinach for 3 minutes with a pinch of salt and pepper. Add to bowl. 4. Shred some fontina cheese and a drizzle of olive oil into bowl, toss and plate 5. Top with shredded Romano cheese 6. Serve by candlelight & nice music, with that very best friend
We don’t slow down in cooler seasons like we used to. A fresh salad is always a nice addition, and boosts essential vitamins for energy.
ingredients
• 1 large red tomato, sliced thick
• 2 small yellow tomato, sliced thick
• 2 handfuls baby greens
• Feta cheese, crumbled
• Green onion, sliced
• 2 T olive oil
• 3 T fresh lemon juice
• 1 T honey
• Salt & Pepper
directions
1. Plate the red tomato slices at the base of the salad (2 per person) 2. Season with a sprinkle of salt & pepper 3. In a medium bowl, whisk oil, lemon juice, honey, a pinch of salt & pepper. Add spring greens & feta, toss to coat 4. Pile on top of red tomato. Top the greens with the yellow tomato, sprinkle with salt & pepper and a few green onions
Clearbrook West enriches the lives of 250+ individuals in the McHenry County area impacted by intellectual and
BAKING WITH A PURPOSE
ARTICLE BY PATTI NOBLE
For Mary DiSomma, baking has been woven into the fibers of her life for as long as she can remember. Growing up in an Italian-American family, where food was a love language, she watched her mother create hundreds of cookies to share with friends, neighbors, and family during the holidays, and later learned to bake traditional Italian sweets herself. Today, Mary is an enthusiastic and imaginative baker of cookies and pies, a philanthropist, and entrepreneur. She has turned her love and talent for baking into a business that includes a blog, webstore, and videos. She is the author an publisher of two cookbooks - A Gift of Cookies: Recipes to Share with Family & Friends, and her most recent, available this month, My Life in Pies: Sweet and Savory Recipes Inspired by Family & Friends
Her passion for giving back shines bright. Since volunteering for two non-profit organizations, Hephzibah Home and Infant Welfare Society, she became so moved by their missions she decided to donate 100% of the sales of her cookbooks, split evenly between the two. Here, Mary shares with us one of her favorite sweet treats from her latest cookbook, available on line and in select bookstores.
HOW MARY DISOMMA BLENDS FAMILY
INFLUENCE AND HER SKILLS WITH HER PASSION FOR GIVING BACK
APPLE BLACKBERRY PANDOWDY
Ingredients:
• Pie crust (for homemade recipe, check out marydisomma.com or Mary's cookbook)
• 2 pounds (8 cups sliced), Granny Smith or Honeycrisp apples, peeled and sliced
• 1 tablespoon fresh lemon juice
• ¼ cup all-purpose flour
• 2/3 cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon salt
• 4 tablespoons (2 ounces) unsalted butter, cut into cubes
• ½ cup apple juice (more if needed)
• 1 pint fresh blackberries, rinsed and patted dry
• 1 large egg
• 1 tablespoon cream
• Demerara or raw sugar
Directions:
1. Turn the dough out on a lightly floured work surface and press together into a disc. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
2. Preheat the oven to 425 degrees. Place the apples and lemon juice in a bowl and toss to combine.
3. In a separate bowl, combine the flour, brown sugar, spices, and salt. Sprinkle this mixture on top of the apples and toss gently to combine.
4. In a 9-inch cast iron skillet, melt the remaining 4 tablespoons of butter. Add the apple mixture and cook for 2 minutes, stirring often, to soften the apples. Add ½ cup of apple juice and stir to combine. Continue to simmer the mixture until the liquid gets thick and starts to stick to the pan. If the mixture seems too thick, drizzle in a little more apple juice as needed.
5. On a lightly floured work surface, roll the pie dough into a 12-inch square. Cut into 2-inch squares. It’s ok if they are not perfect!
6. Sprinkle the fresh blackberries on top of the apples in the cast iron skillet. Place the pastry squares around the top of the skillet, leaving some space between the squares so the mixture “bubbles up” over the crust as it bakes.
7. In a small bowl, whisk together the egg and cream. Using a pastry brush, lightly glaze the top of the pastry squares with the egg mixture. Sprinkle with the raw sugar. Place the cast iron skillet on a baking sheet pan. The pan will catch any juices that may boil over during baking. Bake for 35 to 40 minutes or until the top crust is a deep golden brown and the fruit mixture starts to bubble over the crust slightly.
8. Remove from the oven and let cool on a rack for 15 minutes. Scoop the pandowdy into serving bowls and serve with a generous scoop of vanilla ice cream.
Hibiscus Hiatus
ARTICLE BY PATTI NOBLE PHOTOGRAPHY BY GRACE JACKSON
Sip on something different while supporting a local non-profit providing services in our community
When your taste buds are yearning for something more than the usual iced tea or lemonade, this vibrant, non-alcoholic drink stands out. What makes this drink even more special is that you'll find it, and many others, at The Other Side, downtown Crystal Lake.
Owned and operated by the nonprofit, New Directions Addiction Recovery Services, which supports the process of recovery from substance use disorders, this coffee house by day, sober bar by night, is open to the general public and also acts as an outreach center, hosting a variety of meetings, social events, and space to build a support system.
Taste a hibiscus hiatus for yourself!
ingredients:
• 1.5 oz sweet hibiscus tea
• 1 oz yuzu syrup
• 0.5 oz fresh lime juice
• Soda water or seltzer
• Candied hibiscus flowers
directions:
Step 1. Fill a Collins or high ball glass with ice
Step 2. Add sweet hibiscus tea, yuzu syrup, lime juice, 1-2 small candied hibiscus flowers and top with soda or seltzer; stir to mix.
Step 3. Garnish with larger hibiscus flower and lime (optional)
OCTOBER 5TH
NAMIWalks McHenry County
Veterans Acres Park, Crystal Lake | 9:00 AM
Enjoy a one-mile, non-competitive, walk through beautiful Veterans Acres during this powerful morning of mental health awareness. NAMIWalks McHenry County will include the largest mental health resource fair of the year; a family festival with fun for all ages; music; guest speakers; snacks; raffle baskets. To learn more about National Alliance on Mental Illness, or to register, visit: nami.org/get-involved/find-a-namiwalks
OCTOBER 18TH - 20TH
Autumn Drive
McHenry County | 9:00 AM - 5:00 PM
Enjoy a fall drive throughout McHenry county where local farms offer pick-your own apples and pumpkins, honey, jams, soaps, vinegars, and more. Experience tractor rides, petting zoos, hay rides, and even pumpkin and apple launchers. Stops include crafters selling pottery, jewelry, and lawn ornaments. Scattered throughout the drive are garage sales, antique dealers and barn sales. For a map and more visit: autumndrive.net
OCTOBER 20TH
Care4 Breast Cancer Hybrid 5K
Woodstock North H.S., 3000 Raffel Road, Woodstock | 8:30 AM
The Care4 Breast Cancer 5K run/walk celebrates survivors, supports breast cancer warriors, and honors the loved ones lost and raises critical funds to support Family Health Partnership Clinic's mission to provide health care services to the uninsured men and women of McHenry County; specifically for breast cancer education, early diagnosis & detection, annual screenings and other women's health programs. Register at: care4breastcancer.org
OCTOBER 20TH
Witches Ride
2024
The Dole, Crystal Lake | 9:30 AM
The 3rd Annual Witches Ride is a 4.5 mile fun ride around the neighborhoods near the lake. Wear your witch garb and join the fun. Registration at the Dole, 9:30am, ride starts at 11:30am. Awards for Best Dressed, Best Cackle, and More! Black Hat After Party, 1:30pm. Tickets: $30 to ride, $20 for party. Proceeds benefit Big Brothers/Big Sisters. More info: facebook.com/events/1030617767985232
OCTOBER 26TH
Crystal Lake Plaza Halloween Trick or Treat
Crystal Lake Plaza, Rt. 14 (between Virginia and Keith Streets) | 11:00 AM - 2:00 PM
Gather the kids for this FREE Halloween event, at Crystal Lake Plaza, which includes trick or treating at the stores, shows, and activities. Enjoy face-painting & airbrush tattoos, reptile show, touch-a-truck, balloon artists, inflatables and more. A barnyard maze challenge sponsored by All-American Reclaimed. Star 105.5 will broadcast live. Pinemoor Pizza by the slice for purchase. More information at: crystallakeplaza.com/events
