Missoula Valley, MT October 2020

O C TO B E R 2 02 0

FOOD + DRINK D ECAD EN C E T H R O U G H T H E D ECAD ES W E LLN E S S A RES O LVE T H RO U G H RESE ARC H LI F E + C U LTU R E H O G H E AVEN H ERE I N ZO O T OWN

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LIFESTYLE LETTER

OCTOBER 2020 PUBLISHER

Mike Tucker | MTucker@LifestylePubs.com EDITOR

My year in meals.

Chelsea Lyn Agro | Chelsea.Agro@LifestylePubs.com MANAGING EDITOR

Erika Fredrickson | Erika.Fredrickson@LifestylePubs.com

I LOVE TREATING MYSELF TO MULTIPLE DINING EXPERIENCES WITH MY

ACCO UNT MANAGER

HUSBAND PER WEEK. We love any kind of dining—takeout, dine-in, fancy, casual,

Ted Huter | Ted.Huter@LifestylePubs.com

and of course, cooking together at home and then staring at the dishes until they disappear. That last part—the disappearance of dishes—never actually happens though.

Darn it! All of it just continuously catalogues memories and conversations that we look back on and cherish time and time again.

For example, earlier this year we stopped at Lolo Creek Distillery on the way home from our work day. I got a plain lemonade (thanks pregnancy!) and my husband had a Montana Manhattan. We commented on how lucky we are to live here as we gazed out at Lolo Peak

STAFF PHOTOGRAPHER

Inspired by Montana | InspiredbyMontana@Gmail.com AD DESIGNER

Whitney Lockhart L AYO UT DESIGNER

Dani Moore

and the cattle that moseyed around the golden pasture below. It wasn't long after my hus-

CONTRIBUTING WRITERS

band said something completely not funny about his job that I burst into uncontrollable

Susan Baldani, Shelby Humphreys, Jill MH Taber, Susie Wall

laughter. There were several weeks during my pregnancy that I laughed at everything and anything. It would start deep in my chest and explode out of me in big, wet, gasping fits that undoubtedly caught some attention wherever we happened to be.

As we drove home laughing about all the laughing, we had no idea that that would be our last dining experience for months on end. A world pandemic had reached our corner of the world and there were just too many unknowns to go out and risk our health so we stayed home every day after that date, for months on end. After some time, we got comfortable with takeout meals and supported the businesses that we love so dearly but this huge part of our lives looked so different during that time frame, and to some extent, still does.

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson

We saw our local businesses as real, caring people who shut their doors at the cost of

AD MANAGER Chad Jensen

everything just to protect our well-being. And we saw some undergo major transforma-

REGIONAL SALES DIRECTOR Eric Williams

tions in case this pandemic never truly fades away for good. We witnessed our community

WEB APPLICATIONS Michael O’Connell

come together like we never had before and we savored that experience from the truck bed or the tailgate or the back of our car. We would pull up to a parking lot and unfold our camping chairs and pop open our containers of the same cuisine we once enjoyed inside and on plates. The fact of the matter is this: a world pandemic didn't take away this major component of our relationship. We adjusted, we grew, the laughter remained.

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Chelsea Lyn Agro, Managing Editor

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ON THE COVER Burke Holmes, Owner of Notorious P.I.G. proudly serves up unpretentious (but epic!) cuisine.

4

Missoula Valley Lifestyle | October 2020

CityLifestyle.com/MissoulaValley

Proverbs 3:5-6 Missoula Valley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Missoula Valley areas’ most affluent neighborhoods.

Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Missoula Valley Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2020

FEATURES 10 Hog Heaven Here In Zootown Notorious P.I.G. is our town’s barbeque.

16 Decadence Through The Decades Bernice’s Bakery is a longstanding favorite for a sweet treat.

22 A Resolve Through Research Holistic Pet Nutrition Center bridges the gap in pet nutrition.

16 10

34 Here’s an Idea!

Managing those pesky recipes from the internet and elsewhere.

34

22 DEPARTMENTS 4

Lifestyle Letter

8

Around Town

10

Locally Owned

22 Hot Spot 28 DIY 32 Lifestyle Calendar 34 Parting Thoughts

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FREELANCE WRITING OPPORTUNITY

The Missoula Public Library is now open to the pub-

Missoula Valley Lifestyle is searching for

lic! Admire the different levels and modern artistry of

enthusiastic and passionate writers who would

design when it comes to seating and atmosphere.

like to freelance write for our publication. If you

CORWIN GALLERIES GRAND OPENING!

have a gift for writing and you'd like to meet interesting individuals and business owners within

On Friday, November 6 at 4 p.m., Corwin

our community and share their stories, this is

Galleries is celebrating their grand opening! Come

the perfect opportunity for you! Email a writing

on down to 111 West Broadway (on the southwest

sample to Chelsea.Agro@LifestylePubs.com and

corner of Higgins and Broadway) to enjoy some

tell us why you'd like to write for us!

live music and a catered spread of food, wine, and spirits. Bring your family and friends and enjoy

HALLOWEEN ISN'T CANCELED

Montana wildlife art. Corwin Galleries will be fol-

If you're a parent to a kid who still likes to

lowing COVID-19 mandates by requiring masks,

dress up for Halloween, you might be sweat-

sanitizing, and social distancing.

ing when thinking of ideas on how to make Halloween happen during a pandemic. Here are a few ideas to help you navigate this holiday with your kiddo:

+ Leave a bowl of candy and hand sanitizer at the end of your driveway and wave at trick-or-treaters from your front door

+ Set up a piñata for your children in your own yard + Set up a haunted house for your children at home. They can still dress up and be scared in a fun way!

+ Create a candy scavenger hunt inside your home. + Scary movie night! Tell ghost stories or rent your favorite flicks. Dress up regular popcorn with M&Ms or other candy.

Would you like to get in touch with us? We would love

MISSOULA PUBLIC LIBRARY OPENING

to hear from you! Contact us at CityLifestyle.com/ MissoulaValley using the Get In Touch link and let us

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Missoula Valley Lifestyle | October 2020

LOCALLY OWNED

Hog Heaven Here in Zootown NOTORIOUS P.I.G. IS OUR TOWN’S BARBEQUE ARTICLE SHELBY HUMPHREYS | PHOTOGRAPHY INSPIRED BY MONTANA

CAN GOOD BARBEQUE COME OUT

of what I know is from Skip. He was born

OF MONTANA?

in West Memphis, so our flavor has a

“We’ll take that bet,” said Burke Holmes,

Memphis influence,” he said.

owner of Notorious P.I.G. restaurant in

Burke knows barbeque but he isn’t keen

Missoula. “People walk in skeptical. We

to choke over style or worry the bone of

wager that our ribs are the best they ever

culinary pretension.

had. I don’t think we’ve lost yet.”

Raised in St. Louis, Burke grew up eating barbeque.

“My philosophy is to do a couple things really well. Don’t exhaust yourself or pretend like you’re a chef. We have wood. We

“I didn’t realize how special it was until

have fire. We have pigs. If we like the food,

I moved away,” he said. Ever since catch-

then we think our customers will like it,

ing a fish on the Gallatin River when he

too. The elegance and aptitude come from

was eight years old, Burke dreamed of

cooking 100 slabs of ribs in one day and

living in Montana. He hustled to get back

making them all taste the same.”

and landed work as a fishing guide. That job fit his social personality.

A “sold out” sign hanging from the front door testifies to that expertise.

“Being a guide is all about hospitality.

“Our goal is to sell out every single day.

I liked meeting new people, getting their

Someone’s here every morning at 4 a.m., and

stories, and sharing my story,” he said.

they’re rolling out of bed to cook your lunch.

After graduating from the University

That’s the level of dedication and responsi-

of Montana, Burke decided to stay in

bility we feel toward our food,” he said.

Missoula. “There probably wouldn’t be a

In 2019, Burke opened a second loca-

Notorious P.I.G. in Missoula if the commu-

tion on Missoula’s south side. This was

nity didn’t exist here first. I love it here.”

his opportunity to refine lessons learned

However, to bring Missoula his favorite barbeque, Burke had to move again.

during the downtown build and outsmart new challenges.

This time, it was back home to learn from

“It used to be an old Jiffy Lube,” he said.

a master. “When you grow up eating bar-

“We took a full-blown oil change facility

beque, you’re loyal to it. I went back to

and renovated it into a restaurant.” Also,

learn under pit master, Skip Steele. Most

Burke and his staff had to pivot to serve a CONTINUED >

10

Missoula Valley Lifestyle | October 2020

CityLifestyle.com/MissoulaValley

11

LOCALLY OWNED (CONTINUED)

12

Missoula Valley Lifestyle | October 2020

different demographic from their downtown base.

“Our downtown location is what got us started.

Those customers shop, work, and recreate downtown. The south side is where our customers live.

So, we almost doubled our seating capacity. We serve up a lot of takeout, too. But, we don’t mess with the secret sauce.”

Part of Notorious P.I.G.’s secret sauce is the dedicated staff.

“I’m really, really, really proud of how well our whole staff has handled this pandemic. We never had to close a single day. Everyone had each other’s back. That’s a testament to the leadership I have here and everyone I’m lucky enough to work with.

I still wash dishes, though,” he joked.

Customers at both locations often ask the same question: is it pronounced “Notorious “P.I.G.” or “Notorious Pig?” “It’s however you want to pronounce it,” Burke said. The name came to him while reading a cookbook. One phrase reminded Burke of a song by rapper The Notorious B.I.G. It read: Good barbeque on the pit is like a dream that shouldn’t be disturbed.

Even tourists from Texas have to admit Notorious P.I.G. makes good barbeque To tease their taste buds a bit, Burke’s crew installed the “Texas bell.”

“We get a lot of folks who are passionate about their state’s barbeque. Texans are the loudest by a significant magnitude,” Burke explained. “Whenever a Texan comes into the restaurant and tells us where they’re from—without us asking—we celebrate by ringing the bell for them. The bell gets rung quite a bit in the summer. It’s basically our way of standing up for Montana and suggesting that good food doesn’t care where state lines are drawn.”

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Missoula Valley Lifestyle | October 2020

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Decadence Through the Decades LOCAL ARTICLE DECK WOULD GO IN THIS SPACE LOCAL ARTICLE BERNICE'S BAKERY IS A LONGSTANDING DECK WOULD GO IN THIS SPACE FAVORITE FOR A SWEET TREAT

the restaurant industry and they continued a friend and

Bakery has been providing the Missoula community

mentor relationship. When Missy began to get serious

with scrumptious baked goods. It’s not just the deca-

about her dream of owning her own business she reached

dent cakes, savory breads, and sweet pies that entice

out to Christine for advice.

customers to walk through the doors. This community

“She asked if I wanted to buy a bakery,” said Missy.

staple also provides a welcoming place for locals to

Bernice’s first opened its doors in 1978 with Becky

chat with good friends over a steaming espresso and

Bolinger as the original owner who sold only chocolate

buttery croissant.

chip cookies, bread, and bagels. When asked about the

Missy Kelleher became the latest owner of Bernice’s on

origin of the name “Bernice’s” Missy says there are a few

June 1, 2017 after purchasing the bakery from Christine and

fables floating around but she leans toward the story that

Marco Littig. Missy had previously worked for Christine in

Bernice was Becky’s aunt.

16

Missoula Valley Lifestyle | October 2020

ARTICLE SUSIE WALL | PHOTOGRAPHY INSPIRED BY MONTANA

FORTY-TWO YEARS. That’s how long Bernice’s

Since Missy bought the bakery, she tries to impress upon employees that they all represent Bernice’s. Once in a staff meeting she started the motto, We are all Bernice’s.

Then, when a customer came through and inquired which one of the staff is Bernice, each member of the counter staff said, in unison, “We all are!”

“And I thought, ‘Oh my gosh, they were listening,’” said Missy.

Missy said that staffing takes a lot of energy but she is quick to add that she has a great group working for her.

“I feel like we’ve gotten really lucky in terms of finding people that believe in what they’re doing and [they bring] enthusiasm,” said Missy.

One of those people is Cake Manager Shelbie White.

Shelbie said, “One of the main reasons I love working for Bernice’s is the community aspect. Once you start working here you get to know more regulars and you start to build friendships with people and you start to care.

Another reason is Bernice’s is one big family. As soon as Congratulations to Bernice’s Bakery for

you start, you grow friendships that will last forever.”

being awarded the Missoula’s Choice

Missy strives to return the support Bernice’s receives

Award for Best Bakery, Best Desserts,

from the local community by supporting local businesses

and Best Wedding Cake! Bravo!

and vendors. The list of local products featured at Bernice’s is as big as a batch of their famous chocolate chip cookies.

Wustner Brothers’ honey is used in drinks and the Bee’s Knees bar. Topp Company supplies cheese, butter, and yogurt. Kalispell Kreamery’s milk is used in all drinks that require it.

CONTINUED >

CityLifestyle.com/MissoulaValley

17

DECADENCE THROUGH THE DECADES (CONTINUED)

“I didn’t know how good a simple latte could be until I had one at the bakery using their milk,” said Missy. The signature ingredient in the lavender cupcakes comes from Lavender Lori. Bakery & Restaurant Foods, Inc. provides baking essentials. One of their biggest purchases is made at Hunter Bay Coffee for their regular coffee, decaf, and espresso, and Black Coffee Roasting Company supplies a decaf espresso.

Out of all the sweet treats, coffee, salads, and breads, Missy speculates that cupcakes and sugar cookies are probably the top selling items.

“Cupcakes are still a thing in Missoula,” said Missy, despite a waning popularity nationwide. It’s not hard to taste why when you bite into a devil’s food cupcake with Ding Dong filling or a white wine cupcake with buttercream frosting. The sugar cookies would be perfect if left alone but it’s the butter used in the frosting that makes them special.

18

Missoula Valley Lifestyle | October 2020

During COVID-19, the bakery has received a huge outpouring of support from the local community and from people that discovered Bernice’s on a trip to Missoula.

Year after year, the regular customers best represent the special place that Bernice’s holds in the Missoula community. Missy tells the story of one of these patrons who lives a few doors down from the bakery. He is such a regular that a house account was started for him.

Missy said, “When we decided during COVID-19 that we would take credit cards only, other regulars were concerned for this gentleman because they knew he doesn’t have a credit card. Without us even thinking about having to load his account, his comrades have been doing it for him.”

“Every day there is something special that happens at Bernice’s,” said Missy. “You just have to stop and take it in and recognize it. So many memories have been created here in the last 40 years and we’re going to do everything we can to keep her going for another 40 years and beyond.”

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19

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Missoula Valley Lifestyle | October 2020

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HOT SPOT

A Resolve Through Research

22

Missoula Valley Lifestyle | October 2020

HOLISTIC PET NUTRITION CENTER BRIDGES THE GAP IN PET NUTRITION

ARTICLE JILL MH TABER | PHOTOGRAPHY INSPIRED BY MONTANA

YOU ARE WHAT YOU EAT. The old adage goes for your pets, too.

Ann Straub, founder of The Holistic Pet Nutrition Center, watched her dog battle through ear infections, hair loss, and never-ending sickness.

“We’d go to the vet [and] get medication but he would continue to get sick,” Ann explained. “I found myself frustrated that we couldn’t find the answer.”

Ann wondered if diet was to blame.

“I thought I was feeding him good dog food: it was expensive, it had ‘holistic’ printed on the bag,” she said. “But then we switched to a grain-free diet and all of his issues went away.”

Research runs through Ann’s blood. In the early 2000s she worked at GlaxoSmithKline in the Bitterroot Valley. When the recession hit, she returned home to Pennsylvania, taking a job at the University of Pittsburgh. When she noticed her dog’s health decline, she looked for alternative solutions.

“I became upset at the lack of information and lack of education surrounding pet nutrition,” Ann said. “I finally said, ‘I know how to research. I can research pet food just as easily as I can research anything else.’”

In 2012, Ann opened the flagship location of The Holistic Pet Nutrition Center in Harmony, Pennsylvania.

“It was a lot of trial and error,” Ann said. “The result was people’s dogs were getting better.”

On a trip back to Montana, Ann stopped by the Good Food Store in search of dog treats. She spied a retail location for rent.

“I was literally on my way to the airport to fly back to Pennsylvania,” she explained. “It was one of those weird moments, sitting on the deck at the airport having a beer, and I said to myself, ‘Could I do this here?’”

She made the call and leased the space, opening the Missoula store in 2015.

“The vibe in Missoula is so great. Everyone cares about their pets,” Ann said.

“We get to help pets be healthier and more comfortable. It’s such a gift.”

Ann says a couple of common misconceptions exist about pet nutrition: one, that feeding better food is more expensive, and two, that you shouldn’t alter your pet’s diet.

“We love to give pet parents the freedom to create a palate for their pet,” Ann explained. “You can absolutely feed canned food on Tuesday and raw food on Wednesday. Feeding the same food day after day is like telling a kid they can only eat Cheerios.”

CONTINUED >

CityLifestyle.com/MissoulaValley

23

HOT SPOT (CONTINUED)

“ The goal is to feed the animal what is closest to what he would eat in the wild. Raw food he lps your pe t deve lop a strong immune s y s t e m a n d a b u l l e t - p r o o f g u t .”

24

Missoula Valley Lifestyle | October 2020

At The Holistic Pet Nutrition Center, Ann’s staff helps pet owners with alternative diets for their pets.

“When someone comes in, I pull up their current food online. We look at the ingredients,” Ann said. “The first five ingredients make up 95 percent of the food. This is very important.”

She explains that protein should make up the first two ingredients in any pet food. Deciphering the make-up of pet food can be challenging.

“Many pet food companies do shady things in regard to ingredients,” Ann said. “I could probably build a rocket and go to Mars easier than I could pull the rug out from under the pet food industry.”

Foods like dry kibble and canned food often include binding agents to hold the food together as well as undergo a pasteurization process that alters protein molecules. However, Ann explains, a combination of kibble and canned food can be a good way to broaden the types and sources of protein a dog or cat consumes.

Other types of food include dehydrated or freeze-dried options, which can be rehydrated with water to a consistency that is palatable for older pets.

“The goal is to feed the animal what is closest to what he would eat in the wild,” Ann said. “Raw food helps your pet develop a strong immune system and a bullet-proof gut.”

Ann often recommends a diet that includes all types of foods: kibble, canned, dehydrated, freeze-dried, and raw, in addition to functional treats that can help address a variety of issues, from dental health and hip dysplasia, to anxiety, pain, and chronic urinary infections.

“You can see things are wrong. Don’t ignore them,” Ann said. “This is an amazing animal that you get to share your life with. Cherish them and take care of them.”

Ann says getting started may seem daunting but that small steps are the key.

“When I figured out that I didn’t need to listen to the misinformation about feeding my dogs and took it into my own hands, I felt like a good dog mom,” Ann said. “Now I can turn to someone else and say, ‘Let me show you.’”

YOUR PET WANTS YOU TO CHECK THEM OUT! The Holistic Pet Nutrition Center 1720 South Third Street West, Suite A 406.241.3864 TheHPNC.com

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Missoula Valley Lifestyle | October 2020

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DIY ARTICLE NICOLETTE MARTIN

Pumpkin Pe r fe c t i o n PUT THE CARVING TOOLS DOWN + CHECK OUT HOW YOU CAN ADD SOME PIZZAZZ TO YOUR PUMPKINS WITH JUST A PAINT BRUSH

THE +

For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.

+

Paint

your

“background”

pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.

28

Missoula Valley Lifestyle | October 2020

C R E E P Y C R AW L E R

THE

G A L AC T I C GOURD

+

Go to the “dark side” with this design that requires matte black paint, white paint, some metallic paint (for an out-ofthis-world vibe) and some newspapers. Be careful—this one could get messy!

+

Leave your stems natural or cover with metallic paint if desired. Then, coat your mini pumpkins in matte black paint— be sure to cover everything!

+

You can leave some matte black, but for an extra touch, lay out newspaper and splatter your white paint onto some of your black pumpkins. Bonus—as long as you catch it before it dries, any paint should be easily removed with some warm water.

CONTINUED >

CityLifestyle.com/MissoulaValley

29

DIY (CONTINUED)

+

Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!)

You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.

+

Paint all of the stems with black paint and wrap some with twine if desired. Then, create several different looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.

+

Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!

30

Missoula Valley Lifestyle | October 2020

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31

OCTOBER

LIFESTYLE CALENDAR

3

group 2020 Missoula Race for the Cure to stay updated on all information. Begins at 7 a.m.

RIVERBANK RUN

Missoula Family YMCA

Wind

through

historic

down-

town Missoula and the beautiful University of Montana campus while raising money for the YMCA. Register

at

RiverbankRun.org.

15 BUILD YOUR OWN BUSINESS CLASS SERIES

26 MAP MAKING CAMO

Zootown Arts Community Center

After school camp is here! Map Making Camp begins October 26 and runs through November 30 from 4 to 6 p.m. This camp is open

Young Professionals Network,

to children ages six through 12 and

724 Burlington

the cost is $125. Students will inves-

Young Professionals Network will offer

tigate how artists, mapmakers, and

4

classes to help you build and grow

different cultures throughout history

your business on the third Thursday of

make sense of the world through

YOGA IN THE BALLPARK

October and December. Virtual classes

graphic representation.

may be added in lieu of bus tours while

Begins at 9 a.m.

Ogren Park at Allegiance Field

encouraging social distancing. Stay

Hosted by the Missoula Paddleheads,

tuned through the 2020 Build Your

Yoga in the Ballpark is a great oppor-

Business Class Series Facebook page.

tunity to recenter for the week ahead.

Class runs 10 to 11 a.m.

Begins at 9:30 a.m.

24

10 2020 MISSOULA VIRTUAL RACE FOR THE CURE

ADULT & TEEN CHALLENGE 2020 GALA University Center Ballroom

Caras Park

Adult and Teen Challenge's 2020

Join in for the 2020 Missoula Race

Gala is the premier fundraising event,

Would you like to get in touch with

for the Cure (virtual!). Race for those

celebrating freedom from addic-

us? We would love to hear from you!

who can't and fundraise to save lives

tion and generating support for the

Contact us at CityLifestyle.com/

and prevent the next generation

students currently in programs. This

MissoulaValley using the Get In Touch

from suffering. Join the Facebook

event begins at 4:30 p.m.

link and let us know what you think.

Locally Owned & Operated for Over 20 Years

We are Missoula’s Coolest Hotspot!

Great Happy Hour Specials on Food & Drinks. The Perfect Place to Watch Sports with Friends.

BREAKFAST • SANDWICHES • BURGERS Join us at 3621 Brooks Street • 406.728.3228 • Visit us on Facebook to see our current specials, menu, and events!

32

Missoula Valley Lifestyle | October 2020

®

406-721-9359 www.signpromissoula.com

· Digital Printing · Vehicle Decals and Wraps · Window Graphics · Site Signs · · Parking Signs · Sandwich Boards · Banners · Dimensional Lettering · Trade Show Displays ·

LANES & FUN CENTER has Remodeled with a New Look!

SAME GREAT FAMILY FUN INSIDE!!

We are fully compliant with all state & local health laws

FOR THE SAFETY OF ALL.

CHECK OUR WEBSITE for all the great specials & events!

It’s Time to get

REGISTERED FOR FALL BOWLING LEAGUES!

(406) 721-5263 • missoulabowling.com • 1615 Wyoming St, Missoula

CityLifestyle.com/MissoulaValley

33

PARTING THOUGHTS

Here’s an Idea!

ARTICLE SUSAN BALDANI

MANAGING THOSE PESKY RECIPES FROM THE INTERNET AND ELSEWHERE LIKE MANY PEOPLE WHO LIKE TO SPEND TIME IN THE

binder, I labeled the tabs as Breakfasts, Soups, Breads, Pastas,

KITCHEN, I’M ALWAYS TEARING RECIPES OUT OF MAG-

Meats, and Vegetables; for the dessert binder, I divided them up as

AZINES, PRINTING THEM OUT FROM THE INTERNET, OR

Pies, Cookies, Cakes, Candies, and Bars.

GETTING THEM FROM FAMILY AND FRIENDS. This has led

Second, I collected the recipes from all over the house and sep-

to a wonderful collection of amazing recipes but since they were

arated the meals from the desserts. Once that was done, I inserted

scattered all over the house, I couldn’t always find them when

them into the sleeves in the correct tab locations. The recipes are

needed. Some were in drawers, some in boxes, and others stuffed

easy to remove when needed, plus, the plastic coverings help them

between the pages of old cookbooks.

stay clean if something spills while assembling the ingredients.

After searching one too many times, I decided to do some-

When finished, it’s easy to pop the recipe right back into the binder.

thing about it. I put my organizational skills to use and came up

The next time you’re searching all over for that special recipe, think

with a much better solution.

about putting them in order. It does take a good amount of time ini-

First, I bought two big binders—one for meals and one for des-

tially but once it’s done it will make your culinary life so much easier.

serts. I then filled these with plastic sleeve inserts and divided them

And each time you print, tear, or cut out another recipe, be sure to

into sections using yellow tab dividers. For example, for the meal

put it in a binder right away, or else you’ll be on the hunt once again.

34

Missoula Valley Lifestyle | October 2020

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