The Nugget Newspaper - October 24, 2018 - Food & Home

Food & Home Wednesday, October 24, 2018

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Food & Home Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon

Food & Home

Winterize to prevent expensive problems

By Jim Cornelius Editor in Chief

• Filling the home with functional art .........pg. 16 • The season to go nuts ...pg. 18 • The romance of the log cabin ............... pg. 20 • The spirt(s) of autumn .. pg. 22 ISTOCKPHOTO.COM/MYTHJA

Adding warmth, health to the home

By Jim Cornelius Correspondent

The Scandinavians have had it right for centuries. If you live in a Northern climate, time in the sauna is good for you — inside and out.

It’s surprisingly easy to add a sauna to your home.

Brian Janke of Aqua Hot Tubs in Sisters notes that there are two types of spa — infrared and traditional. Traditional spas use water poured over heated rocks to create hot steam, while infrared spas use infrared wavelengths to heat the body itself.

Infrared spas can be small,

fitting only one person if desired, and are both affordable and convenient.

“You can put them in any room in your house,” Janke said. “You can put it in your bedroom.”

The luxury and sense of well-being is within reach for a lot of households.

“You can get a really nice two-person sauna for $2,695,” Janke said.

The infrared spas come in modular kits that are easy to install.

“Anyone can actually do it,” Janke said. “They’re really easy.”

Traditional spas start at

about twice the cost of the infrared — and, of course, you can take it as far as you want to with a custom sauna.

“I’m actually partial to the traditional sauna,” Janke said.

The traditional sauna provides moisture, which is at a premium in the dry Northern winter.

“You get a passive cardiovascular workout in saunas,” Janke notes.

Folks in Sisters can readily relax and warm up in the traditional Norse way, in the comfort of their bedroom, or in a custom-built traditional spa in their yard. Diving into a snowbank is optional.

This is the season when our thoughts turn to hunkering down in our cozy home, enjoying long winter nights by the fire or celebrating the holidays with our friends and family.

Not so fast. There’s work to be done.

This is also the season when the wise homeowner gets to work on battening down the hatches so that the winds of winter can’t creep through — and to avoid the damage that the season can bring to home and wallet.

Local contractors have a lot of experience both in helping people to winterize and repairing the damage done when that process is neglected or ignored.

Laredo Construction has seen nearly four decades of winter come and go, and they know what needs to be done.

“Insulate your exterior hose bibs and remove all hoses, timers and drip irrigation connections,” Laredo recommends. “Store your hoses in the garage. Replace your furnace filter and get your furnace serviced. Ensure

your chimney flue is clean.

Both lead to proper airflow.

Check weather stripping at all entry doors and block foundation vents. Pioneer Restoration, a full-service disaster restoration company in Central Oregon, urges similar steps to head off disaster before it happens. Burst pipes are an absolute nightmare in the wintertime, and now is the time to act to make sure that doesn’t happen.

“Water heater tanks and pipes need to be insulated to prevent freezing water from bursting a pipe and creating a major flooding event in your home or property,” Pioneer Restoration recommends. “In addition to concerns about indoor plumbing, a broken pipe in your irrigation system could lead to flooding and an expensive clean-up come spring. Irrigation lines should be blown out using an air compressor, one zone at a time. The prevailing opinion of experts is to set the compressor at 80 psi for PVC systems, and at 50 psi for flexible polyethylene pipe.”

Cold air intrusion is both uncomfortable and expensive, See WINTERIZE on page 21

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Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon Food & Home

An organized home is a stress-free home

By Jim Cornelius Editor in Chief

Clutter equals stress.

We’d all like to live in a more orderly home, but not all of us are tidy by nature — and we’re all so busy that keeping things in order at the homeplace simply slides down the priority list. And then we’re left overwhelmed and can’t figure out how to get unburied from our own stuff.

That’s where Joni Cheadle of Organize Plus steps in.

She’s a professional organizer — and her service brings relief to a lot of overstressed folks.

“It’s all about clearing the clutter, clearing your mind — the joy of less stress,” she told The Nugget.

Moving is a chore, but the better organized you are, the easier it goes. The process can take longer than you think, and a helping hand is always appreciated. Organize Plus helps with downsizing, with couples who are merging two households for the first time, and senior relocation.

One of the hardest aspects of getting organized — whether you’re moving or just trying to get a handle on your life — is the difficulty we all have simply getting rid of our “stuff.”

Cheadle hears a common refrain: “‘I can’t throw that out, I might need it someday.’

Boy, do I hear that a lot.”

Cheadle can give a gentle push that helps people part with “stuff” they haven’t used for years, but are reluctant to part with. And Organize Plus offers an outside impetus that can help you get started — which is half the battle.

“They’re overwhelmed; they don’t know where to start,” Cheadle says of a typical client.

Organize Plus gets past that hurdle by simply working one room, one area at a time, breaking a seemingly overwhelming task into

manageable chunks.

Staying organized after the big move or the big cleanup is a challenge. Some folks can readily maintain order once they’ve achieved it; many of us backslide.

Organize Plus provides systems and ideas for staying organized.

“I set up systems so that dumping grounds are no longer dumping grounds,” Cheadle said.

Then it’s a matter of creating positive habits: “I always think about taking a few minutes each day to step back and look at your space,” Cheadle said. “Take a few minutes and put things back in their home.”

The benefits of living in a more organized manner are apparent: We can breathe easier, relax and enjoy the spaces that are supposed to be our refuge from a sometimeschaotic world.

Organize Plus offers a free consultation. For more information, contact Cheadle at organizeplusllc@gmail.com; call 541- 977-1152; or visit www.organizeplus.net.

Your Story MATTERS

Audry Van Houweling, PMHNP Columnist

The gift of letting go — moving toward simplicity The intersection between our emotional state and physical surroundings is clear. With a society that thrives on consumerism and being inundated with digital information (i.e. my personal inbox with about 3,000 emails), we can frequently find ourselves feeling overwhelmed, distracted, and overstimulated.

Certainly, there are aspects of our physical environment that are essential to emotional wellness as in safety and security.

Additionally, however, our tendency to accumulate, update, and keep up with trends, can be exhausting as we have more “stuff”

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As we roll into the holiday season (I am still in a bit of denial), consumerism has been etched into our tradition. As we embark on giftgiving it may be worth considering the gifts of letting go, simplifying, and decluttering. I don’t know about you, but I find a nice sense of satisfaction and relief during my Goodwill runs.

Studies have shown that in a physical environment of clutter, our stress hormones spike, our focus is often diverted, and productivity and creativity are hindered. Researchers have found that task completion and performance is significantly impacted when those tasks take place in an organized versus unorganized environment.

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Clutter is in the eye of the beholder. While I am somewhat comfortable with my clothes strewn about the bedroom, it is a personal pet peeve of my husband’s.

My husband cannot stand the fact I have 3,000 personal emails in my inbox.

If I am honest with myself however, while my clutter threshold may differ from my husband’s, my brain space feels just a bit more abundant after an honest attempt at closet organization and pressing the delete button on those emails.

Perhaps it is hard to part with the idea that maybe, just maybe, you will need an item in the future, or the fact you spent a lot of money, or the sentimental value, or social expectations, or perhaps you just don’t want to admit that it might have been a mistake buying something in the first See LETTING GO on page 22

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Food & Home Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon

Filling the home with functional art

By Jim Cornelius Editor in Chief

Objects of art take on special meaning and purpose when they are practical, functional implements of our everyday life.

Waking up in the morning to a steaming mug of coffee in a hand-thrown mug or stein crafted just down the street in Sisters by Ken Merrill or Mitch and Michelle Deaderick makes that morning ritual a more meaningful, richer experience. You can serve an entire meal in handcrafted works of art from such craftspeople, adding depth to the experience of everyday life.

You can stoke up the fire in your woodstove with a poker you pick up for next to nothing at some big box store, but it’s nothing at all like using a hand-forged set of fireplace tools crafted at Ponderosa Forge in Sisters.

Jeff Wester makes all sorts of functional art — from hearth tools to drawer pulls, from wine racks to light fixtures. Blacksmithing is ALL about functionality. It grew out of a frontier tradition where art for art’s sake wasn’t a practical possibility — but you could sure make the tools of everyday living beautiful.

And just about anybody can tell the difference between artisan work and mass-produced “stuff.”

“It’s pretty easy for people to tell, even if they don’t know anything about the craft,” Wester said.

Whether it’s a rifle or a musical instrument or a set of fireplace tools, he said, a mass-produced version “might work almost as well — but it doesn’t have the feel.”

In traditional blacksmithing, everything has a purpose — form following function.

“That’s what I try to stay true to,” Wester told The Nugget.

Art can lie beneath your feet, in a Turkish rug purchased at a bazaar in Sisters.

Art can be simple and comforting — candles with essential oils or handcrafted throws and pillows like those Kara Lappe offers at Sisters Cascade of Gifts. And it can just be fun.

“We have good towels (with sayings) that make you laugh,” Lappe said, “things that you can have in your kitchen that make you giggle to start your day.”

Or it can be at your fingertips as you turn on a light.

Susie Zeitner has made her reputation creating glass art that makes absolutely unique light fixtures, from sconces to chandeliers. But she doesn’t stop with her own work — her entire home is created around unique materials and functional art.

She cast stepping stones using the rings from old wine barrels, and made fencing

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out of scrapped skeleton remnants of steel from CAD cutouts.

“I’m a scrapper from way back,” she said.

Her range hood and stove backsplash are crafted from sheetmetal she treated with muriatic acid to give it a rugged, aged finish.

“I used that instead of tile in the kitchen,” she said.

The entire project of creating her home and workshop was about incorporating unconventional materials and uses in exciting ways.

“If something caught my eye and seemed fun, I found a way to work it in,” she said.

The spirit of functional art is to incorporate the look and the feel of genuine craft into the small moments of everyday life — and Sisters is full of creative people who are doing just that, and can help others do the same.

Ultimately, surrounding ourselves with functional, practical art helps us make art out of our own lives, moment by moment.

PHOTO BY JIM CORNELIUS

Susie Zeitner has made her entire home a showcase of functional art, created out of “found” materials and objects.

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Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon Food & Home

Classic Tiramisu

Comfort food from around the world

By Jodi Schneider Correspondent

Comfort food encompasses more than just traditional American favorites like mashed potatoes and macaroni and cheese. It’s a cultural thing, and comfort foods have been embraced by cuisines from around the world.

Comfort food becomes a part of who each of us are.

Many of us associate food from our childhood with warm feelings and good memories and it ties us

to our families, holding a special value for us.

Immigrants bring the food of their countries with them wherever they go and cooking traditional food is a way of preserving their culture when they move into new places.

Each country or community’s traditional comfort cuisine reflects its unique history, lifestyle, values, and beliefs.

In China, harmony is an important trait in almost every aspect of life. And this is reflected in Chinese cooking,

where almost every flavor (salty, spicy, sour, sweet, and bitter) is used in a balanced way creating delicious dishes with flavors that go well together.

The cuisine of the United States also reflects its history. The European colonization of the Americas introduced European ingredients and cooking styles to the Americas. Later in the 20th century, the arrival of immigrants from many foreign nations

soup Pho Bo Vietnamese beef noodl/2e pounds beef top sirloin thinly sliced s 4 pounds beef soup bone in half. t cu d an d ele pe un , ion 1 on r 5 slices fresh ginge 1 T. salt 2 pods star anise ce 2-1/2 tablespoons fish sau 4 quarts water e noodles 1 (8 oz.) package dried ric

1-1 1/2 cup chopped cilantro 1 T. chopped green onion 1-1/2 cups bean sprouts 1 bunch Thai basil 1 lime cut into 4 wedges nal) l) 1/4 cup hoisin sauce (optio ch as Sriracha®) (optiona (su ce sau rlic 1/4 cup chili-ga

g sheet and roast in Place beef bones on a bakin roast in the preC). es gre de 0 (22 F es gre Preheat oven to 425 de ion on a baking sheet and ed, about 1 hour. Place on wn bro ger, salt, star anise, til un n ove d ate he the pre utes. Place bones, onion, gin min 45 t ou ab t, sof d an d a boil and reduce heat to heated oven until blackene 4 quarts of water. Bring to h wit er cov d an ot ckp sto aside. and fish sauce in a large th into a saucepan and set bro the ain Str . urs ho 10 to w to soak for 1 hour. low. Simmer on low for 6 temperature water and allo m roo h wit lled fi wl bo ge m in the boiling water Place rice noodles in lar odles have soaked, place the no the er aft d an il bo a to Bring a large pot of water a simmer. onion. Pour hot broth for 1 minute. Bring stock to sirloin, cilantro, and green h wit top ; wls bo g vin ser 4 k, 1 to 2 minutes. Serve Divide noodles among lly cooked and no longer pin rtia pa is ef be the til un the side. sit over the top. Stir and let ce, and chili-garlic sauce on sau isin ho es, dg we e lim sil, with bean sprouts, Thai ba

3 eggs separated 3/4 cup fine sugar 20 ounces mascarpone 1/2 cup strong black coffe e

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1 pkg. ladyfinger cookies Powdered bittersweet co coa or grated chocolate

To make the mascarpone cre am, separate the yolks and whites into two medium to the large bowls. Whip the yolks with the sugar until you have a dense , creamy and pale mixture.

Ad mascarpone until combined . Whisk the egg whites (make d the use a very clean bowl, glass sure you or ers to quickly get beautifully metal is best, and very clean beatstiff whites) until you have stiff peaks that hold their shape even when you turn the bowl up side down.

Fold the whites into the ma scarpone mixture. Set aside , and if not using straight away, store cov ered in the fridge.

Make a fresh pot of strong, black coffee and pour into a wide bowl. Dip one side quickly and one side only of a lady finger biscuit into the coffee and layer, coffee side up in a pre pared tin.

Repeat with more biscuits until you have a nice, tight layer that covers the base of the tin.

Cover the lady fingers with a thick layer of mascarpone cream . Repeat layering with lady fingers then cream again, finishing with a thick layer of cream .

Leave in the fridge overnigh t, covered. Dust with plenty cocoa powder or grated ch of bitter ocolate. Serve.

developed a rich diversity in food preparation throughout the country.

Comfort food varies from nation to nation and even city to city. Across Asia, comfort foods are as varied as the countries they come from and provide interesting insights into the cultures to which they belong.

Pho Bo Vietnamese beef noodle soup is a bowl of hearty noodle soup that is enjoyed for breakfast, and sometimes lunch, in southern Vietnam, and at any time of day in the north.

This authentic pho isn’t quick, but it’s appetizing. The key is in the broth, which gets simmered for at least 6 hours.

Rumbledethumps are a classic Scottish comfort food.

A mixture of potatoes, cabbage, and chives may sound highly unappealing, but bake it and top it with cheese and you’re left with a delicious dish.

There is no word or phrase for “comfort food” in the Italian language. Perhaps that’s because practically all See WORLD FOOD on page 24

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Food & Home Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon

Local farm readies for the cold

The season to go nuts The holiday season is upon us — ready or not, starting with the candy-fest of Halloween in just a week.

Snacking is as much a holiday tradition as turkey, tree lights, parties and shopping.

Those heaping plates of treats rarely provide healthy options, but few people complain – at least not until the New Year, when they realize they gained a few extra pounds.

Actually, though, a healthy holiday alternative might have been there all along, just ignored because of the more enticing sugary treats surrounding it. Many snack trays include healthy nuts of various kinds, but data shows that the typical American is more apt to reach for cookies, candy and chips. And it’s not just a seasonal thing: six out of 10 Americans don’t eat any nuts on a given day, according to the Centers for Disease Control and Prevention.

Nuts often play second fiddle to less nutritious snacks,

By Sarahlee Lawrence Correspondent

As these clear October nights dip into the teens, the team at Rainshadow Organics hustles to put food up for winter. They have pickled, sauced, jammed, and fermented since mid-July. Their farm store shelves are full from floor to ceiling. The pastured pork, beef, and chicken fills the freezers. The wheat, corn, and buckwheat is in dry storage and the team mills it fresh each week for the grain case as well as wood-fired pizzas every Saturday. The final hustle is for the storage beets and carrots. The leeks. The onions and winter squash. The potatoes.

Rainshadow Organics is a full-diet farm, which means that they strive to grow everything they eat from grains, proteins, dairy, vegetables, honey, mushrooms, eggs, etc... For the long winter ahead, they will be open every Saturday from 11 a.m. to 3 p.m. with a fully stocked store and wood-fired pizzas.

The farm will provide from the root cellar, the dairy, the freezer, the granary, the field, and the greenhouse. It’s a true culinary adventure at the source.

As they wrap up their first summer season with their new farm store, they are tremendously grateful for all the people who came for lunches and dinners, farm tours and workdays. They bid farewell with the greatest thanks to their summer interns who came from all over the country to learn to farm through the Rogue Farm Corps. Each year, the farm teaches the awareness necessary to make good stewards of land and animals. It is a place where young people can dig their mental and physical wells to draw from in their future.

Interns learn about soil preparations, seeding, propagation, transplanting, weeding, harvest, farmers market, record keeping, fencing, nutrient management, cover cropping, cultivation, tractor

despite studies going back to the 1990s linking them to positive health outcomes – from lower cholesterol and blood pressure to reduced risk of cardiovascular problems.

Maybe this year, though, is the time to put that nutcracker to good use. Dr. Earl L. Mindell, an internationally recognized expert on nutrition, vitamins and herbal remedies, says the holidays are prime time for people to gain an awareness of the health benefits of nuts.

“Many of us love pecan pie, especially during the holidays,” says Mindell, a spokesman for Primavera brand walnuts and the author of 63 health-related books. “But eaten separately throughout the year, as is the case with almonds, chestnuts, walnuts and other tree nuts, they’ll significantly change your diet for the better. The nutritional values and different ways nuts See NUTS on page 24

PHOTO BY CHARLOTTE DUPONT

A beautiful meal prepared from foods produced at Rainshadow Organics, a full-diet farm. maintenance, irrigation, castration, slaughter. They also learn to cook for their team members as well as the public. They can host a dinner party, set a table, and cook a pig in the ground. In return, they give incredible value to this farm and its community.

Last weekend they hosted a very well-attended customer appreciation day.

They watched, smiling from the periphery, children dig for roots and peel back the husks of colorful fall corn.

2018 marks the fifth annual community gleaning where Rainshadow opens its fields for the taking and in turn they harvest all of the positive energy of families playing in the dirt and feeding the pigs.

This week they will tend to the winter greens. The greenhouses require a lot of attention with these hot days and cold nights. A warm autumn will establish hardy plants that will slowly yield,

from now until May, nutrient-dense greens — arugula, spinach, kale, chard, mache and mustard greens. And in the field with the last of the irrigation water, they will seed rye and clover cover crops to protect and feed their organic soils.

As the evenings creep up into the days, the farm crew spends their dark hours cooking the food. They collect ingredients from all over the farm, and start from scratch. It takes time. But it’s all whole and trustworthy and it tastes the best. And they agree that unlike most people who eat to live, the farm team lives to eat. Ingredients cultivated for months or years before they arrive on the plate. It’s inconvenient and time-consuming.

And it’s the way it should be.

Find out about the farm’s winter dinner series and heritage turkeys on their website, www.rainshadoworganics. com.

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Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon Food & Home

Journey through

Thyme Jodi Schneider Columnist

Healthy comfort foods for fall What comfort foods do you turn to when you’re curled up on the couch on a cold evening?

Ranker recently conducted a survey to determine which comfort foods are the most loved by Americans, and the foods that top the list come as no surprise: Ice cream, chocolate, grilled cheese, pizza…

Comfort food is usually food prepared traditionally with a nostalgic or sentimental value. Many comfort foods have soft consistencies and are full of salts, butters and fats. It’s simple, really: Whatever food comforts you the most is comfort food.

Why are comfort foods so comforting? A study published in the journal Appetite found that there is a “social” component to foods that provide us solace: Foods are comforting because of the memories they evoke, and the emotions and relationships that we associate with them. If your grandmother served you chocolate chip cookies as a child that may be why you make a pit stop at the bakery on your way home from the office after a particularly stressful day.

“Comfort foods are often the foods that our caregivers gave us when we were

children. As long as we have positive association with the person who made that food then there’s a good chance that you will be drawn to that food during times of rejection or isolation,” said Shira Gabriel, psychologist at the University of Buffalo and co-author of the study.

“The study helps us understand why we might be eating comfort foods even when we’re dieting or not particularly hungry.”

However, there are several other likely behavioral and biological components.

Lighter, cooler foods like fresh fruits and vegetables were historically less available during the winter, so there may be an inherent preference for foods that are in season like starchier vegetables.

There is also considerable research showing seasonal affective disorder (SAD) — which affects 1 to 3 percent of the population — is linked to increased appetite and carbohydrate cravings, which are probably consumed in the form of “comfort foods.”

This is likely due to changes in brain chemistry brought about by the change in seasons and alterations in circadian rhythm, the body’s biological clock.

Comfort foods are generally sweet, fatty and caloriedense, which may also help temporarily improve mood and alleviate anxiety or stress.

A cool refreshing salad simply does not taste nearly as comforting as a hot bowl of soup on a cold autumn day! The good news is there are lots of healthy substitutes that can still taste fantastic.

Soups and stews are a terrific idea in the winter, as long as they are not cream-based or loaded with high-fat meat.

Fulfilling that comfort craving and sticking to your healthy goals can be achieved.

FOOD DRIVE: Businesses are supporting Kiwanis program Continued from page 1

have moved out of the area.

Checks may be made out payable to Sisters Kiwanis Food Bank. Donations of money are especially useful, as they allow volunteers to

be more flexible in obtaining the types of food required by Food Bank clientele.

“The need is real, and we wanted to provide a convenient and easy way for the community to help out,” said Jim Cornelius, editor in chief of The Nugget.

Two other Sisters businesses are assisting the Food Bank.

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Spa is donating 10 percent of their proceeds for the month of November to the Kiwanis Food Bank.

Sisters Vacation Rental has started “Project Feed.”

Renters of properties they manage are invited to leave any unused nonperishable food items in a bag provided to them, and Sisters Vacation Rentals will donate them to the Kiwanis food bank.

“What’s for dinner, mom?”

That’s a tough question when you don’t have enough food for your family.

Sisters is fortunate to have the Sisters Kiwanis Food Bank to ensure everyone in our community has food to put on their table, but that requires year-round community support...

Cash Donations ... Food Donations ... Volunteers Financial donations allow the greatest flexibility in meeting the needs of food bank guests.

Checks payable to Sisters Kiwanis Food Bank can be mailed to P.O. Box 1296, Sisters, OR 97759 For information on volunteering visit SistersKiwanis.org/food-bank.

Sisters Kiwanis

FOOD BANK

See COMFORT on page 28

PROJECT FEED Food is distributed every Thursday from 9 AM to 2 PM at 328 W. Main Ave. (Intersection of Oak and Main).

Ready to donate? The staff at The Nugget will receive your donations and deliver them to Sisters Kiwanis Food Bank during our food drive.

541-977-9898 www.sistersvacation.com

In our time in the rental business we have noticed that our guests often have food leftover when they are done with their stay. We believe in community and giving back.

We are now donating these non-perishable foods to the Sisters Kiwanis Food bank!

It’s our way of thanking the community and offering a helping hand so that visiting guests can make an impact right here in Sisters!

The Nugget Newspaper FOOD DRIVE Oct. 25 - Nov. 23

442 E. Main Ave. • 9 a.m. to 5 p.m. • Mon, Tues, Thurs, Fri Financial donations and non-perishable food (not past expiration) will be accepted. Sisters Kiwanis is a 501(c)(3) nonprofit.

Make checks payable to “Sisters Kiwanis Food Bank.”

The romance of the log 20

cabin

Food & Home Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon

By Jim Cornelius Editor in Chief

It is the quintessential American home — the birthplace of iconic presidents like Abraham Lincoln. The log home may be a piece of classic Americana — but it didn’t originate here.

Log houses were common in Scandinavia and Eastern Europe from the Bronze Age — and remain so to this day. The first log cabins built in North America were constructed in the 17th century by Swedish immigrants to the colonies of Delaware, New Jersey and Pennsylvania.

A s H i s t o r y R e a d e r. com notes, “By the time William Penn arrived in Pennsylvania, in 1682, there were already numerous logcabins in the region. Penn’s English followers copied them, believing them to be the indigenous style, as did Scottish and Irish immigrants in the eighteenth and nineteenth centuries who saw them on their way south and west.”

The frontier backcountry was heavily forested, with the building materials for log cabins close to hand and available for anybody with an ax and a strong back. The log cabin became the typical frontier abode from the Appalachians to the Mississippi and from the Great Lakes to Texas. And it jumped the Great Plains to become an icon of the Rocky Mountains and the Pacific Northwest.

The early log cabins were crude affairs, tiny with dirt floors and chinked with creekbed clay and straw.

But in the late 19th century, as Americans celebrated the “closing” of the American frontier, the log cabin became a grander thing, and great lodges were built in that style to evoke a rugged, close-to-the-land heritage that was passing into history.

A shelter of necessity and convenience became a vision of romance and adventure.

It’s that sensibility that makes a log home an aspiration for many folks today.

Rebecca Richardson of Richardson Log Homes sees that with the company’s clients.

“With a log home, oftentimes it’s something they’ve dreamed of since they were a kid,” she said. “It’s something that’s been in their hearts for years.”

That’s the experience of Phil and Kris Rerat of Swiss Mountain Log Homes, too.

People of all ages are chasing a particular dream in

building a log home.

“We get younger people and people who are retired realizing that dream,” Kris Rerat said.

Swiss Mountain Log Homes, as the name suggests, evokes the European roots of the log home, with “Old World craftsmanship and New World ingenuity.”

Rerat says that the signature “feel” of the log home is “cozy, enchanting, and familiar.”

Folks who gravitate to the log home tend to be “folks who have an appreciation for nature and for the wood,” Richardson said.

Rerat notes that, “It’s definitely an environmentally friendly product — and very natural.”

However, even people who have a “modernist” bent have done amazing things with log homes, bending the tradition in new directions.

Richardson Log Homes builds barns and creates accents, and they’ve built all sizes of structures, from tiny cabins to lodges.

Swiss Mountain Log Homes builds stairs and railings, mantles and entry gates as well as houses, and on January 1, 2019, they will mark their 20th year in business.

The warmth of a log cabin, evoking the image of autumn nights before a roaring fire with a glass of wine or spirits may be a far cry from the ramshackle dirtfloored shelter of the early frontier — but the EuroAmerican heritage that has traveled unbroken across centuries and across oceans, mountains and prairies remains as compelling in the 21st century as it was practical far back in the mists of time.

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Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon Food & Home

WINTERIZE: Clean roof gutters and valleys now to avoid trouble Continued from page 14

driving up the heating bills. A little upfront investment can save money in the long run — and make your home more comfortable. “Windows and doors are the main culprits of poor insulation in a home, and magnetic storm windows and/or caulking around windows is a good idea,� Pioneer Restoration emphasizes. “Also, make sure the weather stripping around doors is in good shape and adequately seals as an air and moisture barrier. An easy way to check is to place lit incense and see if smoke drifts towards window or door frames. If so, new weather stripping and/or caulking is a good idea.�

As Sisters residents learned at high cost a couple of years ago, roofs can be a vulnerable spot when the snow comes down hard and heavy and sticks around in bone-cracking cold.

John Corbett of Elite Roofing emphasizes how critical it is to clean gutters and roof valleys — thoroughly and more than once in the season if necessary.

He notes that many homes in Sisters Country are roofed in concrete tile, and many of them are 20 or more years old. “People do very little maintenance on them,� he said.

If water is blocked in valleys, it moves sideways instead of down and off the roof, and infiltrates under those tiles, causing leakage and underlayment damage.

Merely sweeping away this year’s pine needles may not be enough if there is a layer of dirt and duff. It’s worthwhile to get a professional contractor to check the valleys and clean the roof so that it functions properly.

Two winters ago, ice dams caused thousands of dollars in damage to Sisters homes, creating water infiltration and leaving residents desperate to get rid of them.

Corbett says the first key to preventing ice dams is keeping gutters as ice-free as possible. That’s where ice dams start forming.

Removing snow as it falls can help prevent formation of ice dams and relieve strain on the roof — if it’s done properly. Just raking a few feet of snow off the roof may not get the job done. “Roofs are most susceptible to ice dams where there is a penetration of heat escaping from the attic,� Laredo Construction reports. “This usually happens where the insulation narrows at your exterior walls where the

rafters meet the wall framing.

If you only remove snow from the first few feet of your eaves the ice dam can just simply start higher up the roof.�

Corbett of Elite Roofing cautions against removing snow all the way down to the singles. That can damage the shingles. Leave an inch or snow of snow.

Heat wires or heat tape isn’t very effective, in

If you only remove snow from the first few feet of your eaves the ice dam can just simply start higher up the roof. — Laredo Construction

Corbett’s experience. “Those do very little,� he said. “They essentially melt little mice trails in the snow that’s on your roof rather than eliminating it.�

If you do get ice dams, don’t make the situation worse — and make roof repair and replacement work for contractors. “If you do get an ice dam,�

Corbett cautioned, “get somebody professional to remove it, not just somebody banging on it with an ax or a sledgehammer or any tool they can find.�

Chances are, at some point this winter, you’ll have to get your driveway plowed.

Laredo construction recommends some prep work: “Before the snow comes, stake out the areas you want plowed. When your driveway

is under a foot of snow it is impossible for a plow (operator) to see your landscape lights or sprinkler heads.�

Hopefully, Sisters Country will have a perfect winter — a white Christmas and enough snow to keep drought at bay

21

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Food & Home Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon

The spirit(s) of autumn

By Jim Cornelius Editor in Chief

There’s something about autumn that cries out for a favorite libation in front of a fire, maybe with a good book or a favorite TV show — or just a nice conversation with a friend.

For Ernie Halcon of Sisters, autumn is the season of Canadian Whisky — Crown Royal to be exact. It’s just the thing when the summer’s heat is gone and the chill of an autumn evening sets in.

“When the weather changes,” he says, “it’s very relaxing.”

And, he says, it puts him in that fall hunting camp frame of mind.

That tracks with what Spud Shaw sees as the proprietor of The Gallimaufry in Sisters.

“Whiskeys really pick up (in the autumn),” he said.

“Brandies pick up and rum for hot buttered rum.”

Hot buttered rum has been an American favorite since long before there was a United States — being an especially popular toddy for cold colonial New England nights.

Brandy is also popular as the nights grow chill.

“It has a warming sensation,” Shaw said. “Soothing, warming and relaxing.”

It also goes well in the eggnog that starts getting popular as winter rolls around, as does rum.

The smokiness of a good Scotch whisky goes well with a roaring fire.

“In the fall, I really do like sipping on a Scotch or a good bourbon or a rye,” Shaw said.

Heather Belmont at Cork Cellars Wine and Bistro told The Nugget that the Chateau Bianca Oregon Gluhwein is the glass of wine for the fall season.

“We’re going to serve it warm with a cinnamon stick in it,” she said. “It’s very spicy with a hint of apple… just warms up your insides.”

The Klinker Brick Old

Vine Zinfandel is also a popular glass at this time of year.

“Most people who try it just fall in love with it,” Belmont said.

“It’s almost that time of year again, where we are all on the search for that perfect bottle of wine to go with the all-things-holiday feast,” said Faith Hope and Charity Vineyards Wine Club Manager Sharon Hammons. “Is our search in vain or is there really that one wine that pairs with it all and brings it all together?

You know, the ‘peacemaker’ in the family that keeps all of us from overpowering each other.”

Hammons recommends the popular Viognier.

“You’ll find this wine to pair extremely well with turkey, fish or veal, stuffing and yes, may I say bacon and Brussels sprouts,” she said. “Slight apricot undertones with ribbons of baking spices.You will find this wine complex yet not interfering or overpowering the food, and quite enjoyable.”

Faith, Hope and Charity’s estate-grown La Crescent, Hammons describes as “the beautiful guest that joins the table.”

She says, “This wine is pleasing to the palate and a pleasure to drink. La Cresent presents with a hint of ginger, apricot, and stone fruit.

This wine will pair well with turkey, red meat and all the holiday vegetable dishes you can imagine. This wine is a medium-body semi-sweet with a refreshing finish.”

She also recommends Pinot Noir as “a long-time friend at many tables. This wine is absolutely amazing with shrimp scampi and beef tenderloin, prime rib. You will find cherry, plum, red fruits, and white pepper.”

Seasonal brews are part

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of the pleasure of the craft brewing golden age in which we live.

T h r e e C r e e k s Brewing Co. released its Frontier Justice Coffee Stout and Treehunter IPA in October, and the Rudolph Imperial Red is on its way in November.

Warmth isn’t always what’s called for in a seasonal drink. Sometimes the right tipple is as icy cold as the looming winter.

Shaw notes that Aquavit — with pickled herring — is a Scandinavian tradition that some Americans enthusiastically adopt. At least the Aquavit part. It’s poured as a shot, very cold, and inspires the singing of songs into the chilly night air.

“I don’t think your heritage has to be Scandinavian to enjoy it,” Shaw said. “Pickled herring is almost a dare, though.”

So, as the frost settles on the pumpkins and the air grows crisp and fragrant with the smoke from woodstoves and fireplaces, stock up on the flavors and sensations of the season — and try out an old tradition that may be something new for you and yours.

Slainte!

LETTING GO: Stay on top of clutter on a regular basis Continued from page 15

place…so it sticks around and clutter happens.

The vast majority of us would say stress is an inevitable part of our lives and many of us are dealing with our fair share. Organizing our physical environment can help to give us the head space and breathing room to confront stressors. It is important that we ask ourselves how much we are depending on “stuff” to fulfill emotional needs, fill voids, or maintain status.

TIPS FOR REDUCING CLUTTER • Set limits Make sure to read one book before you purchase another, do your laundry before buying new socks or underwear (you might be surprised that you have plenty), and ask yourself — do you really need that new designer purse when you have no less than 10 perfectly good purses at home?

I know it feels sort of cool to amass Facebook friends or

Tasty THURSDAY

Instagram followers, but is your fan-fare creating unnecessary distraction? There can be freedom in saying no.

Downsize Maybe you don’t need that walk-in closet. The more rooms, the more stuff you will need to “decorate.”

Minimize your storage space.

Be OK with an empty wall, empty drawer, or empty cupboard. Be curious about and challenge your discomfort in having “less-than.”

Materialism does not have to be a badge of success or accomplishment.

• Conduct monthly inventories Go through your closet on a regular basis. Is there anything you haven’t worn in the past 12 months? Could somebody else benefit from something more than you are? Before going shopping, ask yourself what you need versus what you want versus what you think you should have because of what other people might think.

Live simply so that others may simply live. — Gandhi Worth pondering.

Wishing you a bit less clutter, a bit more simplicity, and a season of contentment.

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Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon Food & Home

23

Alpaca ranch is sustainable lifestyle for couple

By Jodi Schneider Correspondent

Driving up to Alpaca Country Estates Ranch and Bed & Breakfast in Terrebonne, you can see pastures speckled with grazing alpacas. From a distance the animals might be mistaken for llamas or strangely colored deer, but up close, you can’t help but marvel at their elegant necks, charming underbites, well-coiffed wavy hairdos, and bushy backsides.

But they’re not just intriguing creatures; they’re how Art Izer and his wife, Nancy Chapel-Izer, make a living. They are a full-fledged farm-to-fiber operation.

Alpacas could be the greenest animals on the planet. Down to the fact their hooves are softly padded which reduces environmental impact, alpacas produce more fleece than sheep and they have more effective eating and drinking habits than other grazing animals, which also reduces impact. They are indigenous to the harsh conditions of the Peruvian Andes, and the fact that these animals are not harmed during the shearing process means that

they are highly sustainable.

Alpacas produce some of the finest natural fibers in the world, providing communities with great clothing. Plus, they’re the perfect alternative to lawnmowers.

“We use their fiber and their manure,” Chapel-Izer said. “We have 100 acres where we grow our own hay using alpaca fertilizer.”

Their herd, which began with the purchase of six Huacaya alpacas in 2006, has developed into a multi-faceted business supported by an alpaca herd now over 1,000 strong. But that’s a number that fluctuates because of the breeding program in place to perfect the alpaca fibers.

“The decision of what to do with thousands of pounds of alpaca fiber resulted in creating a fiber business in addition to breeding top-notch alpacas,” Chapel-Izer said.

The couple produces their own hay, fertilizer, and quilts and design alpaca clothing.

Art and Nancy met while square-dancing, and were married in 2016, after both losing loved ones in 2007.

“Art’s background experience working with cattle and horses has really helped around the ranch,”

Chapel-Izer said.

The ranch includes a bed and breakfast, fashion design company, artistry classroom, alpaca yoga classes, and Magical Strands Alpaca Boutique.

Izer recently began a new hobby – traditional quilting using alpaca fiber to fill the quilts for warmth and durability. His unique quilts, ranging from baby-size quilts to kingsize bed quilts, are sold in their boutique and online.

“We love working with the alpacas, they are so delightful, gentle and caring,” Chapel-Izer said. We now have two B&Bs, and it’s so much fun to meet the people.

Alpaca Country Estates also offers a unique way to relieve stress and anxiety — alpaca yoga.

Chapel-Izer noted, “We have the yoga classes right out in our nursery pasture with the moms and babies.

It’s a peaceful and wonderful experience.”

While there may be a novelty aspect to alpaca yoga, there is evidence, from both research and practice, that shows that the animals can provide stress relief that could aid in a person’s overall physical and mental well-being.

The Izers have hosted numerous tours to families, church groups, and women’s groups, and are interested in giving more tours to elementary schools.

As a former educator who taught grade school for 40 years, Chapel-Izer understands the importance of nurturing the next generation of leaders.

The ranch has donated alpacas to local 4-H clubs and youth organizations, to support their goals of developing citizenship, leadership, responsibility and life skills of youth through experiential learning programs.

“I truly enjoy sharing knowledge with youth, as well as adults, about these amazing, gentle creatures.

Art and I love working with folks who are interested in learning the ins and outs of beginning a hobby farm, or Future Farmers and 4-H students looking for a rewarding project,” Chapel-Izer said.

In 2014 Chapel-Izer decided to turn alpaca fleece into a fashion design company, Magical Strands. And with an expert staff, they make breeding decisions and select the best alpacas from their herd for their fiber to

PHOTO BY JODI SCHNEIDER

Art Izer and Nancy Chapel-Izer. create the softest yarn.

“The weavers create the designs and woven material from that fiber. We select alpacas of every color and use their natural tones/shades,” Izer noted.

Magical Strands boutique offers a wide variety of blankets, ponchos, coats, jackets, shawls and scarves.

Alpaca Country Estates is open to the public for tours or longer stays at their bed and breakfast. Visit the alpaca ranch for an enjoyable, educational, hands-on experience in the 134-acre park-like setting.

For more information: www.alpacacountryestates. com

24

Food & Home Wednesday, October 24, 2018 The Nugget Newspaper, Sisters, Oregon

NUTS: Flavored options spice up the season in a healthier manner Continued from page 18

protect your health are worth changing your snack habits.”

Julie Mansfield of Sisters Olive and Nut Co. certainly agrees.

Sisters Olive and Nut Co. carries a dizzying array of flavored almonds and pistachios that will spice up any holiday gathering.

“This time of year, pumpkin, cinnamon, apple — those are kind of fall flavors,” Mansfield said.

And at any time of year, butter toffee almonds are an addictive favorite. And sweet though they may be, they’re still easier on the waistline than cookies.

Olives, too, make great holiday platter snacks and they come in a wide range of flavors as well.

So... this holiday season

WORLD FOOD: Every culture has its comfort foods Continued from page 17

Italian food is inherently comforting — to Italians, these kinds of dishes are simply “food.”

may be a good time to “go nuts.”

Mindell says the following four nuts offer many health plusses.

• Almonds. These are loaded with antioxidants – which have been found to help protect against inflammation, aging, heart disease and cancer – and vitamin E. Several studies have linked higher vitamin E intake with lower rates of heart disease, cancer and Alzheimer’s disease.

“Also, high amounts of magnesium in almonds can help lower blood sugar levels,” Dr. Mindell says. “Many people don’t get enough magnesium.”

• Chestnuts. The Christmas Song begins, “Chestnuts roasting on an open fire,” but many may forget about chestnuts at other times. If you’re worried about picking up an extra five or more pounds from Thanksgiving through January — as many Americans do — this could be your nut.

“It’s low in fat,” Dr. Mindell says, “and a good

Tiramisu is one of these classic dishes. It’s a very simple dish that requires very little effort and only the patience of allowing some time between assembling it and eating it for that perfect moment that allows the mingling of flavors and the softening of biscuits.

Rumbledethumps

ps , thinly sliced, about 8 cu Half-head green cabbage d pe op peeled, coarsely ch 2-1/2 lbs russet potatoes r tte 1/2 cup unsalted bu 1/4 cup chives cheddar cheese (4oz.)

1 cup grated extra-sharp

h. Preheat oven to 350°F. Butter an 8-cup baking dis til tent of boiling salted water un Cook cabbage in a large po tted spoon, transfer cabbage a slo der, about 2 minutes. Using der. to a bowl. add potatoes. Cook until ten Return water to a boil and sh ma d an r to the pot. Add butte te with Drain and return potatoes then cabbage. Season to tas d potatoes. Mix in chives an . salt and pepper. dish. Sprinkle with cheese Spoon mixture into prepared until cheese bubbles. nutes Bake at 350 for about 35 mi

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source of magnesium, protein, vitamin E and dietary fiber, which you need for colon health. You need to look into keeping them around all year.”

• Pecans. This is another nut high in antioxidants, fiber, and healthy fats, which help lower cholesterol. Of particular interest to men, the betasitosterol in pecans has been shown to be helpful to prostate health.

“They’re also rich in several B-complex groups of vitamins, which help increase the rate of metabolism, so it could help in losing weight,” Dr. Mindell says.

• Walnuts. These have the highest content of antioxidants of any nut. Walnuts are also a good source of heart-healthy polyunsaturated fats, including plant-based omega-3 fatty acids. Omega 3 oils have been shown to raise serotonin levels in the brain

“ Wa l n u t s are one of those treats you might only think about during the holidays, and that’s a shame,” Dr. Mindell says.

“They’re full of amazing stuff. “ We a l l s h o u l d b e

eating more nuts,” Dr. Mindell says. “The research is all there, supporting how they reduce the risk of chronic diseases, provide many daily health benefits and can add longevity.”

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Eat well, Enjoy life

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