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Find It.

Own It.

Live It.

J U LY / A U G U S T 2 0 1 5

VOL. 13 NO. 4 Editor-in-Chief Chris Christen 402-444-1094 Chris.Christen@owh.com Creative Director/Designer Heidi Thorson 402-444-1351 hthorson@owh.com Photo Imaging Specialists Patricia “Murphy” Benoit Bob Zurek Content Contributors Pat Waters, Kurt A. Keeler, Stacie Hamel, Dan McCann, Mark Eckstrom, Mikal Eckstrom, Meghann Schense, Stacy Ideus, Jessica Luna, Miseon Lee, Phil Webb, Heather Winkel, Amy LaMar Photography Contributors Heather & Jameson, Jeffrey Bebee, Tin Box Pictures, Daniel Johnson, Krista Leigh Hurst

Kim Swanson 402.968.2690 truomaha.com

Security • Privacy • Elegance

On the Cover Photo: Heather & Jameson Merchandise Credits: Page 33 Custom Publishing Ad Manager Dan Matuella 402-444-1485 dmatuella@owh.com Advertising Sales Manager Carrie Kentch 402-444-1448 Carrie.Kentch@owh.com Account Representatives Cathleen Vanhauer 402-444-1209 Cathleen.Vanhauer@owh.com Sofia Maravi 402-444-1442 Sofia.Maravi@owh.com Events Manager Tam Webb 402-444-3125 Tam.Webb@owh.com

1314 Douglas St., Suite 600 Omaha, NE 68102 402-444-1094 Inspired Living Omaha (ISSN 23795948) is a publication of the Omaha World-Herald. ©2015, Omaha World-Herald Co. No part of this publication may be reproduced in any form without the specific written permission of the publisher. The opinions expressed by those interviewed are their own. While every effort is made to ensure the accuracy of information, no responsibility can be accepted by the publisher for content, opinions or practices, or how the information herein is used. All materials submitted, including but not limited to images, logos and text that appear, are assumed to be the original work of the provider, and the publisher is not responsible for unintentional copyright infringement.

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E D I TO R ' S N OT E

BEHIND THE SCENES Meet our team, Pages 8 and 9.

Join me on scene at May’s Omaha Food Rave, Page 22

NO STRANGERS HERE If you’re seeing this KURT A. KEELER

publication for the first time, welcome.

CHRIS CHRISTEN editor-in-chief

COMING UP IN OUR NEXT ISSUE Treasure hunting at Lauritzen Gardens

We’re not new. We’re just new to you.

This issue marks a wider distribution program for our bi-monthly magazine and along with it a debut to subscribers of the Sunday World-Herald.

It’s a privilege to be in your home. We’ll do our best to be a good guest – one that you’d welcome back again and again.

Inspired Living Omaha is a snapshot of how we live and play. But don’t be thrown

READERS, PLEASE TELL US: What made your mother’s house a home? Your reply may be part of a future story.

Email me at chris.christen@owh.com or write to1314 Douglas St., Suite 600, Omaha NE 68102

by our title. Our storytelling takes us – and you – far beyond our city’s boundaries.

Sometimes serendipitously.

Our profile on Kay Glynn (page 46) is a classic example. Kay lives in southwest Iowa but gets her hair done at SBT Hair Specialists in Omaha. Her stylist is my stylist, Deb Koesters. I took Kay, with her waist-length tresses, for 45 and dropped my jaw when she revealed she was 62 – and pole vaulted as a hobby. Smiles and phone numbers exchanged, our feature was well on its way.

Audrey Dobbe struck up a conversation at the Omaha Home Show earlier this year while I was manning The World-Herald booth. As Audrey passed by, I extended a copy of Inspired Living with my standard line, “Find your next project here.”

She mentioned that she and her husband, Scott, had recently tackled an attic remodel. “Invite me over,”

email to be sure I was serious. “It is certainly not a million dollar home … or lavishly furnished,” Audrey wrote. “But it’s a great before-and-after story for firsttime homeowners and a lesson in adding value.” Indeed. See for yourself, page 28.

Irish poet William Butler Yeats is famous for writing: “There are no strangers here; only friends you haven’t yet met.” That’s how I approach my job. I am gratified each time an interview starts with a handshake and ends with a hug. It’s a terrific feeling to know that I’ve earned my welcome and your trust with the story.

Now, for a confession. It's embarrassing but I am notorious for “running a little late” for appointments and meetings. So imagine my bewilderment when I rang a doorbell on a weekday morning only to be greeted by a homeowner wearing pajamas, bath robe and slippers. Wrong address? No, wrong time. “Oh, hello," my surprised host said. "I thought we were meeting at 11." My face turned fifty shades of red as I meekly stepped inside.

Apologies spilled forth. Thank you, Bruce Frasier, for reacting so graciously to my faux pas! (See the story, page 12.)

I hope you enjoy perusing our pages.

Our goal is to leave you inspired … to do the things you most enjoy. Or at least to dream about them through our storytelling.

Until next time,

I suggested. She followed up with an Chris Christen editor-in-chief

6 JULY/AUGUST 2015

Inspiration, Innovation

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MEET THE TEAM BEHIND THE MAGAZINE YOU'RE HOLDING.

CHRISTINA IHNKEN event coordinator

Austrian – Ja! Pinterest newbie.

Coffee addict.

CRISTINA BYRNE sales assistant

CARRIE KENTCH

advertising account manager

JEFFREY BEBEE

Bolivian.

World traveler.

Poetry lover.

People connector.

Office mom.

Benson Bunnies booster.

8 JULY/AUGUST 2015

photographer

SOFIA MARAVI

advertising account executive

CHRIS CHRISTEN

Gadget man.

Snapped this photo via Bluetooth.

Peruvian-born.

Lover of pearls and Lilly Pulitzer.

Wine & cheese lover.

Night owl.

Clotheshorse.

editor in chief

TAM WEBB

DAN MATUELLA

KURT A. KEELER

event manager

custom pub advertising manager

contributor & photographer

Office party host.

Resident foodie.

Favored mixologist.

Craves Pasta Thursdays at Sons of Italy Hall.

Husband to our editor.

Staff caterer.

Courier on demand.

HEIDI THORSON

PHIL WEBB contributor

advertising account executive

advertising account executive

advertising account executive

New cat mom.

Inspiration seeker.

Social media bombshell.

Former ad man.

Office party host with Tam. Grill master.

Lover of interior design, fashion and a great cup of coffee.

Gardening goddess.

Travel buff.

Captain of fun.

The only one in our group who looked perfect in every snap.

creative director & designer

EMILY MARTIN

CATHY VANHAUER

MEGAN GUENTHER

inspiredlivingomaha.com  9

ON THE COVER THREADS 32 | Earthy Beauty

CONTENTS

PHOTO: Heather & Jameson ART DIREC TION: Heidi Thorson MERCHANDISE ST YLING: Jessica Luna HAIR + MAKEUP: Kali Rahder, Victor Victoria Salon & Spa MODEL: Lauren G., Develop Model Management

DESIGN DONE RIGHT 12 | A Storied Tudor Home HOST 22 | Omaha Food Rave HOMESPIRATION 24 | A Wallscape How-To THE PROJECT DIARIES 26 | Kitchen Makeover BEFORE + AFTER 28 | Attic Redo SPECIAL PROMOTION 31 | Experience Local PROFILE 46 | Pole Vaulting Granny

MERCHANDISE DETAILS, PAGE 38 PHOTO: HEATHER & JAMESON

AU COURANT 50 | High-Style Sneakers THE DISH 54 | Salt Block Cooking DESTINATION 58 | Wine Country D.I.Y. PROJECT 60 | Easy Garden Bouquets

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D ES I G N D O N E R I G H T

Hilltop MANOR Beyond a decorative wrought iron gate, charm gives way to intrigue.

STORY CHRIS CHRISTEN PHOTOGRAPHY JEFFREY BEBEE

T

he bronze plaque on a brick pillar confirms a visitor’s arrival at Hilltop, a stately Normandy manor tucked away in Omaha’s northern Ponca Hills.

Within, the 1926 home evokes an eloquence as intriguing as its unlikely owners. To explain: Architect Bruce Frasier and landscape architect Richard Nielsen weren’t looking for a house for themselves two years ago when they scoped out this particular estate for a client curious about its European architecture.

When the client said, “Oh, gosh, no,” to what they found, Bruce and Richard took a closer look for themselves.

It was love at first sight for both.

“I’m not in Omaha. I’m in Europe, maybe at a hunting lodge in Normandy,” Richard remembers thinking during their walk-through Memorial Day Weekend 2013.

“My jaw hit the floor,” he recalls about entering the 40-foot-by-25-foot Grand Hall. But he said nothing to Bruce.

At that moment, Bruce asked, “Could you live here?”

Absolutely.

“So could I.” The impressive room harbored a stone floor polished by time and people, a massive stone fireplace, and magnificent windows reminiscent of Versailles revealing formal, though overgrown, grounds; terrace and pool.

But the clincher, the pièce de résistance, was the

room’s high, warmly paneled ceiling with timbers salvaged from a Missouri River bridge.

By the end of their tour of the 15 rooms and nearly 100 stair steps in this impressive house, they were certain they would make an offer.

Bruce reflects with a grin. “I said to Richard, ‘All we have to do is remove some wallpaper.’’’ Famous last words!

“I still have the email,” teases Richard with an eyeroll.

By July 1, the place was theirs. On July 4 more than 100 friends and family were invited for a "before" tour of the empty house.

Bruce would ultimately sell his two-bedroom condominium at Swanson Towers in midtown Omaha.

Richard would leave a 1925 Gambrel-roofed home that he loved in Dundee. “Try telling that to your neighbors of 22 years.”

When that house sold immediately, occupancy of Hilltop came sooner than later. For the next three months, the sun porch would serve as Richard’s bedroom.

Bruce, having no interest in “roughing it,” joined Richard in the house that October – when the master bedroom and bath were complete.

Among the renovations on the first floor: conversion of the original servants' kitchen at the back of the house to an office for Richard, removal of a pantry for a powder room, and relocation of a billiards room doorway between the dining room and the new kitchen equipped for entertaining.

(continued on page 17)

12 JULY/AUGUST 2015

The homeowners, Bruce Frasier, left, and Richard Nielsen.

inspiredlivingomaha.com  13

A large-screen TV sleeps behind the tapestry.

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The homeowners have an affinity for 18th and 19th century French and Italian furnishings, contemporary art and one-of-a-kind treasures from their travels.

inspiredlivingomaha.com  15

The home has six fireplaces, all with glorious decorative mantels.

This hearth setting is in the master bedroom.

Fluted porcelain, faux marble and Mexican travertine tile are classically beautiful and practical at the same time in the master bath.

16  JULY/AUGUST 2015

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Italian linens grace the dining room table. For Richard, Versace’s “Le Jardin de Versace” is the crowning touch.

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(continued from page 12)

A solarium overlooks the woods, providing the perfect perch for viewing wildlife. It’s playfully dubbed the “Burger King Room” because of its sloped glass roof.

By Thanksgiving, Hilltop was in good enough shape for the pair to host their first guests – 18 family members – for a sumptuous holiday dinner.

The following Fourth of July brought an open house for more friends clamoring for a peek. Guests capped off their visit making s’mores at the hearth in what would become a Hilltop tradition.

“We entertain a lot,” Bruce says. “You don’t have a house like this to rattle around in by yourself.”

Hilltop, a product of the Roaring Twenties, was built by socially prominent Ballard Dunn, a widely known editor of the Omaha Bee newspaper. The architect is unknown, at least to the current owners.

The 10-acre property sits near the Missouri River and Omaha’s Hummel Park. The land originally was part of the Louisiana Purchase and home to the Omaha Indian Tribe, according to a published history of the house.

Prohibition apparently had an impact here, as evidenced by a round underground room with a steel door and dome ceiling to house a still, empty whisky bottles, and a secret storage room. (continued on page 18)

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(continued from page 17)

The homeowners’ eclectic, collective style is dominated by traditional European antiques and contemporary art against boldly painted walls in royal tones of red, gold and purple.

“We like color,” Richard says, grinning.

Furnishings and accessories acquired at auctions, estate sales and art galleries share space with treasures from travels to Paris, Rome, St. Petersburg, Moscow and beyond.

Shopping for their home (and their wardrobes), the two confide, is an obsession. “We fall in love and find a way to work it in,” Bruce says of their buying approach.

Their love of Versace is reflected in sofa pillows, fine china and personal items.

Original paintings by Richard dot the home. The couple has an affinity for Nebraska artists as well. Bruce is a former president and member emeritus of the Museum of Nebraska Art in Kearney.

With social decorum highly practiced here, you’ll never find the homeowners entertaining with paper plates and napkins or box wine. Plastic wine glasses?

“Maybe at the pool but never indoors,” Bruce says.

Background music plays in every room, from the silky tones of Josh Groban and Michael Bublé to the classic strains of Mozart and Bach.

Their favorite spaces? Whole house, they agree.

“It’s tough to shut down the pool at summer’s end,” Richard admits, gazing through the Great Hall’s French doors. “But then you have the next season, which is pretty great.” They enjoy the cozy warmth of the room's massive fireplace in winter. “The snowfalls are gorgeous,” Richard says. “The views from the windows are magical.”

A parting treat for this springtime visitor: A glass of wine and s’mores by the fire.

18 JULY/AUGUST 2015

The star of Richard’s office (top photo) is a desk that incorporates a tabletop handcrafted

by Richard’s grandfather and legs carved by his 89-year-old father in an elephant’s profile. This space was originally the servants' kitchen.

Bruce's office occupies a third-floor room with views of the pool and lawn.

inspiredlivingomaha.com  19

We love this: Wallpaper defines the sitting area from the cooking area. Custom match?

No, Richard painted the walls first and then found the paper.

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In the home’s original floor plan, this was the billiards room. Today, it’s Richard’s domain.

“Guests try to gather in the kitchen but I don’t let them,” the chef says. “There are too many other spaces to enjoy. And besides, the kitchen is a service area and this chef invents as he goes.”

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inspiredlivingomaha.com 21

H O ST

PHOTOGRAPHY JEFFREY BEBEE AND KURT A. KEELER

French Food Rave carries out theme in elegant style.

THE PREMISE: Present an intimate community dinner with a fabulous menu in a unique and beautiful setting. Anyone can reserve a spot – for around $100 – while only knowing the date and time.

The location is not revealed until the day of the event, via an early morning text and email.

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Those are the unusual ingredients of the innovative Omaha Food Rave, which debuted last November and held its third dinner in May. The series’ principal organizers are foodies and friends Carrie Dayton of Carrie Dayton Events & Consulting and Nick Huff, co-owner of Hutch, a modern furniture store in Midtown Crossing.

“I get excited about one-of-a-kind events” Nick says. “Guests come for the experience, and always ask before the night is over when the next one will be held.”

Food raves in other parts of the country involve thousands of people, Carrie says. “We like this size for its intimacy.” No one finished the evening as a stranger.

May’s event – on the lush and luxurious grounds of a Ponca Hills home – had a Hamptons-style vibe.

Guests were asked to wear classically French white attire and hats. Croquet, anyone?

A retrospective of the evening: • 6:30, cocktails, appetizers and scotch poolside • 7:30, dinner on the lawn at one long, impeccably dressed table (styled by Carrie Dayton’s team in conjunction with Tracy Diehl of Events Etcetera) • A five-course menu paired and prepared by celebrated chef Paul Kulik of The Boiler Room and Le Bouillon in the Old Market • Post-dinner dessert, accompanied by live acoustic guitar, in the living room of the hosts’ 1926 Tudor home The crowd, as organizers had hoped, ranged from twentysomethings to septuagenarians. Two more dinners are likely this year.

Watch Omaha Food Rave’s Facebook Page for dates.

THE EVENING’S MENU APPETIZER Canapés Crispy Brandade and oven-dried tomato House Chicharones with Lime Aïoli Buttered Heirloom Radishes and Sea Salt Glenmorangie Highland Single Malt Scotch DINNER Fluke Crudo Almond Milk, Pickled Asparagus, Calabrian Chili, Edible Petals Pierre Sparr, Riesling, Alsace

Mushroom Cannoli Local Mushrooms, Housemade Ricotta, Breadcrumbs Domaine Laroche, Petit Chablis Nebraska Rabbit Pavé, Rack, Carrots, Peas, House Bacon Perrin et Fils, Côtes du Rhône Certified Piedmontese Beef Shortrib Spinach Parisian Gnocchi, Radish, Mustard Seed Marques de Murrieta, Rioja Reserva DESSERT Assorted mignardises

Hosts for this food rave were Bruce Frasier and Richard Nielsen. See more of their home, page 12.

inspiredlivingomaha.com 23

H O M ES P I R AT I O N

STORY CHRIS CHRISTEN PHOTOGRAPHY DANIEL JOHNSON STYLING MARK AND MIKAL ECKSTROM/ ASWELIVEANDEAT.COM LOCATION BEMIS CENTER FOR CONTEMPORARY ARTS

How to design a picture-perfect tableau.

A visually exciting wallscape can be yours in a matter of hours if you know the fundamentals. “It’s a subjective process with only one rule: Don’t make it ugly,” our tutor, Mikal Eckstrom, quips. Here, we lead you through the basics.

GETTING STARTED 1. Determine your furniture arrangement in front of the wall.

Our stylists chose a symmetrical furniture layout (parallel and straight lines) for this tableau.

2. Assess colors in the furniture, flooring and wall. With these colors in mind, sort through your art and find pieces that create a visual vocabulary. “Aim for a diverse presentation with shared elements such as color, theme or frames.

And don’t be afraid of asymmetry,” Mark Eckstrom advises. Artwork, dimensional items, textiles, photographs and reflective elements were used here.

3. Lay out the art on the floor in front of the wall area. Arrange the artwork on the floor until satisfied with the gallery wall grouping.

Use a dominant piece or pieces to anchor your gallery wall, keeping these dominant pieces off center.

Our stylists placed the heaviest piece visually in the lower left

24 JULY/AUGUST 2015

corner of the grouping and worked upward diagonally. A second dominant piece anchored the upper end of the diagonal. Smaller elements filled in proportionally.

The resulting configuration gives rhythm to the grouping. “The eye should travel without being distracted by any one single element,” Mikal says.

4. Once you are pleased with your layout on the floor, take a photo so you remember the placement and distance between individual works. Tweaks to the layout may be necessary as you begin hanging the art.

5. Begin the gallery wall by hanging the dominant pieces first. Hold the artwork to the wall at the desired location. Mark the wall at the center of the top of the frame with either a pencil or piece of painter’s tape. On the back of the artwork, measure the distance from the top of the frame to the mounting hook or center of the

wire at full tension. This is the adjustment measurement. Now on the wall, measure the adjustment measurement down from the wall mark or tape. This is where you place the bottom of your picture hook on the wall before nailing it into the wall. Hang the artwork and check with level.

6. Repeat this process for all your artwork until you’re satisfied with the balance and proportion of your gallery wall. The most important step is to have fun!

TOOLS FOR THE JOB Painter’s tape Tape measure Level or laser level Pencil Hammer Hooks and nails (our stylists purchased a picture-hanging kit) Find tips for hanging your art at inspiredlivingomaha.com

HOW THE ELEMENTS RELATE

Images of hands in two pieces of art serve as “bookends” for the grouping.

Color is repeated throughout the tableau. Red and aqua tie the wall, floor and furniture together.

Directional elements within the artwork help lead the eye across the wall.

Frames have their own personality. “Don’t be afraid to mix frame styles,” Mark says. Some pieces here are unframed, others have black gallery frames, and other frames are gold and silver leafed.

The mirror in the middle reflects the face of the onlooker, creating a visual triptych.

Odd numbers of elements provide balance and visual interest.

MINIMALIST APPROACH Simply work in threes, being mindful of color and scale.

Mixed forms and styles add dimension and substance. The vintage brass drum and ceramic garden stool are traditional while the slipper chairs are transitional.

SOURCES Slipper chairs, ceramic garden stool, lamp, ottoman all courtesy of Allens Home; rug courtesy of Oriental Rug Palace. Brass drum accent table, artwork, accessories, stylists’ own.

inspiredlivingomaha.com 25

T H E P ROJ ECT D I A R I ES

Erasing the past Midcentury kitchen had passed its prime.

STORY STACY IDEUS WITH AMY LaMAR PHOTOGRAPHY JEFFREY BEBEE

26 JULY/AUGUST 2015

This is the fourth installment in a six-part series on a 1960s Wahoo, Nebraska, home that has been in project mode since Stacy and Ryan Ideus became its owners four years ago. Stacy, a photographer, designer and mom, is the creative force behind the home’s renovations. Ryan, a banker and former drywall installer, brings his wife’s ideas to life with help from her contractor dad. Stacy chronicles their endeavors in a personal blog. In this series, we share room-by-room highlights – for dreamers and doers alike.

See our previous installments at inspiredlivingomaha.com THE PROJECT A total kitchen remodel.

THE CHALLENGE The couple prefers spaces that are open and clutter-free.

Upper cabinets were not useful.

THE VISION An up-to-date space with classic finishes and open shelving. A floor plan that flows into the living room, giving the feel of a larger home.

THE WORK Rip out a U-shaped kitchen, circa 1950, with plywood cabinets and pink appliances, pink countertops and pink carpeting. Ditch a half-wall separating the kitchen and living room.

THE RESULT Open cabinetry surrounds a butcher block-topped island featuring counter seating and, underneath, drawers and enclosed storage for pots and pans. Underfoot: dark wood plank flooring unifies the kitchen and living area, complementing white walls and woodwork. On the ceiling: directional track lighting. “The new kitchen layout makes unloading the dishwasher a breeze, and we’ve learned to cook with fewer gadgets,” Stacy says. “It has been wonderful.”

THE AFFIRMATION An all-white kitchen worthy of a photo session for a Stacy Ideus Photography client! “A visiting couple loved our kitchen so much they asked if they could use it as a backdrop for their engagement photos,” Stacy explains.

She even cooked up a video for the couple.

THE SPLURGE A stainless steel General Electric dual-fuel range with double ovens for Stacy, who loves cooking with gas “more than anything.” Approximate cost: $3,500.

THE LESSONS LEARNED A kitchen with an open floor plan requires good range and oven ventilation. “To prevent our clothes and the whole house from smelling like the meal we just cooked, we plan to install a large exhaust fan vent hood soon – very soon.”

inspiredlivingomaha.com 27

B E FO R E + A F T E R

The couple designed and crafted plans for their attic renovation. They acquired bids from six contractors, ranging from $40,000 to $80,000. “We interviewed each bidder to find out what we would be getting for our investment and went from there,” Audrey says. The project came in around $50,000.

Dundee Delight Reclaimed attic becomes a master bedroom loft and baby’s first home.

STORY PAT WATERS AND CHRIS CHRISTEN PHOTOGRAPHY JEFFREY BEBEE

W

hen Scott and Audrey Dobbe bought a nearly 100-year-old bungalow in Dundee three years ago, they got a house with “good bones” but with an upstairs space that was less than ideal.

The before-and-after pictures are striking, but they don’t fully capture the warts of the old attic: popcorn ceiling, painted wood paneling, irregular ceiling height, unstable flooring, lack of insulation, shoddy wiring.

“We discovered various critters living within the walls and attic. That was the final straw that pushed us to jump-start our renovation project,” says Audrey, an interior designer and commercial furniture sales account manager for the regional Herman Miller dealership, AOI Corporation.

Another urgent reason to begin was Audrey’s pregnancy with their first child.

It’s a good thing she and Scott, an architect with DLR Group, weren’t intimidated by the prospect of a major renovation project. She formerly designed interiors of high-end townhomes in Columbus, Ohio, and then commercial office environments in Chicago.

The Dobbes’ shared passion for residential renewal and revival was honed while living in established urban neighborhoods in Columbus and Chicago. (continued on page 30)

28 JULY/AUGUST 2015

“We grabbed every square foot we could,” Scott Dobbe says, referring to a pair of nooks in Cora’s room that are perfect for child’s play. To save space, the dresser top pulls double duty as a changing table.

Audrey and Scott Dobbe stand at the crossroads of the main floor hallways. “We call it the ‘racetrack’ because everything passes through this spot,” Audrey says.

A queen-size platform bed makes a lowceiling room look big. A light wall color, white trim and window blinds help, too.

inspiredlivingomaha.com 29

Accessories are minimal and intentional throughout the home. The trio of vases on the vanity were a gift from Scott to Audrey on the couple’s first Valentine’s Day together. (continued from page 28)

For their own home, they created an inviting master loft with a gracious master bathroom, double-sink vanity, tripleheaded shower, walk-in closet, additional storage and an attached nursery.

The Dobbes drew up detailed plans before interviewing several contractors and ultimately teaming with Mike Schumacher of SRC Construction to execute the plan. Renovation, which was fast-tracked because of Audrey’s pregnancy, took about three months.

Work was just finishing up in May 2013 when baby Cora made an early appearance, necessitating a short stay with Audrey’s parents while the contractor and Scott hurried to apply the finishing touches.

Audrey and Scott collaborated on the floor plan and on the myriad decisions the projected demanded. One aspect that required no compromising: receiving certification as an energy-efficient home.

“It was a diligent, time-consuming qualification process, but it was important to us,” they say.

The project came in on budget, balancing various upgrades with savings realized in construction and rebates for energy-efficient decisions. “We grabbed every square foot we could,” says Scott, pointing at two nooks perfect for reading and playing in the nursery.

A new, more-stable subfloor removed a disconcerting “bounce,” so the chandelier in the dining room below doesn’t swing when someone walks across the bedroom floor.

Tricks that make the space seem larger: a queen-size platform bed; white window blinds that blend into the walls; a nursery dresser that doubles as a changing table.

Tricks that actually make the space larger include raising the rafter collar ties to gain a few precious inches of ceiling height.

Their loft bedroom suite is now another reason to love their house.

“It has been our haven,” says Audrey.

“I joke that I need a mini-fridge up there.”

30 JULY/AUGUST 2015

ALLENS HOME

EARLY TO BED

tewart and Susie Smoler approach their business like fine craftsmen, attentive to detail, quality and design.

“It’s inbred in us,” Susie says, reflecting on the rich history of Allens Home, a family business for more than 70 years.

“We’re proud to be the metro area’s only locally owned fine furniture store,” Stewart says. The distinction is a result of the Allens Home experience: Individual attention from a friendly design team with keen product knowledge and expertise to help you find a look that’s distinctly yours.

Each item in the spacious design gallery is personally selected by the Smolers from sources that share a commitment to superb products for today’s lifestyle.

Here, you’ll find Stickley, Ralph Lauren and many premier brands that are exclusive in Omaha. Coming soon: Allens Home’s very own branded upholstery line and a classic contemporary Italian studio collection.

“Our business is built on a foundation of kindness, respect and honesty instilled by my parents, Howard and Barbara Krantz,” Susie says. “We’ve spent our life doing what we’re passionate about. We feel very fortunate.”

ave you ever spent a blissful night in a luxury hotel and wished you could take the bedding and linens home with you?

Dreamy comfort like that can be yours every day of the year with top-of-the-line essentials from Early to Bed at Rockbrook Village.

More than a splurge, fine linens are an investment you’ll appreciate and use for a lifetime.

Shopkeeper Brandie Allen-Rezac specializes in helping her customers select the perfect components for a great night’s sleep. As a bonus, those new threads are likely to enhance your health and well-being. And who wouldn’t love that?

In this one-stop-shop, you’ll also find a wide selection of quality coverlets, duvets, throws and pillows.

Know what you want but don’t see it on display? Special orders are part of the personalized service.

Early to Bed is more than luxury sheets and pillowcases.

Brandie offers an elegant array of table linens, accent pillows and other home décor and gift items perfect for hostesses, newlyweds and the special friends in your life.

Stop in. Linger. And please touch the merchandise.

7808 L. St. | 402-331-8480 allenshome.com

11006 Prairie Brook Road | 402-492-9855 earlytobed.com

S

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inspiredlivingomaha.com 31

THREADS

PHOTOGRAPHY HEATHER & JAMESON ART DIREC TION HEIDI THORSON MERCHANDISE ST YLING JESSICA LUNA HAIR & MAKEUP KALI RAHDER, VICTOR VICTORIA SALON & SPA MODEL LAUREN G., DEVELOP MODEL MANAGEMENT LOCATION OUTDOOR LIVING AREA, SARPY COUNTY, DESIGNED BY ELITE LANDSCAPING

An ethnic vibe will keep you looking hot this summer, whether you’re soaking up the solitude of a rural landscape, lounging poolside or heading out for a night on the town. Seriously on-trend: gold, gold and more gold, airy silhouettes, and warm hues as delicious as iced coffees, smoked salmon and fresh fig canapés on the terrace.

32 JULY/AUGUST 2015

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34 JULY/AUGUST 2015

inspiredlivingomaha.com  35

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Belt, stylist's own

36 JULY/AUGUST 2015

inspiredlivingomaha.com  37

(This page) Neon Zinn necklace, $180 SETH DAMM SETHDAMM.NET

Louiza Babouryan dress, $548 THE CLOTHIER’S DAUGHTERS

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Lindsey Lewis rings, $90 and $110 NOUVELLE EVE NOUVELLEEVE.COM

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Transit Par-Such sheer dress, $268 CHRISTEL’S

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Sun and Sand purse, $28 NOUVELLE EVE NOUVELLEEVE.COM

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38 JULY/AUGUST 2015

inspiredlivingomaha.com  39

40 JULY/AUGUST 2015

(Opposite page) Roxy swimsuit, $84 VON MAUR VONMAUR.COM

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Moonstone ring, stylist's own

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42 JULY/AUGUST 2015

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inspiredlivingomaha.com 43

Family gets an outdoor space that really rocks.

STORY CHRIS CHRISTEN PHOTOGRAPHY JEFFREY BEBEE

WOW FACTORS . A pool deck with 3,300 square feet of honey gold Yorkstone pavers and 34 slabs of Brentwood quartz that’s a dead ringer for petrified wood . A gracefully curved custom concrete pool with a swim-up bar and two infinity edges spilling pool water above gigantic boulders on the backside . A hot tub and sunning deck . A fully equipped outdoor kitchen . A trellis area with a fire table and chairs for al fresco dining . Three fire boulders . A fire pit and conversation area

44 JULY/AUGUST 2015

Mountains of massive boulders, hand calluses and aching joints put a residential project in rural Papillion on a plateau of its own for Jason Decker of Elite Landscaping.

The design-build contractor and his crews spent nearly a year sculpting, stacking and shifting earth and natural stones. From it would emerge a serene tableau of rugged and smooth stone, placid water and dancing fire – a place where a family can truly enjoy an outdoors that envelops their home.

In all, Decker’s plan for this deluxe outdoor living space, framed by a lush, park-like landscape, would require 1,100 tons of boulders, crushed rock and sand, nearly 2,000 pavers and miles of underground pipe and electrical wiring.

But before all of that could happen, Decker needed a road that could bear the load of the materials and supplies. When it was apparent that an old trestle bridge spanning a creek under the main road to the house wouldn’t support the weight of the massive trucks required for the job, Decker went in through rolling farmland and thick woods, cutting a mile-long road to the project site.

“We unfortunately had to tear down some huge trees but there were no other options,” Decker says of the supply road carved through the homeowner’s 150-acre property not far from Platteview Country Club southeast of Papillion.

The scale of the project presented significant challenges. “Each phase necessitated its own detailed logistics plan,” Decker says.

In the home’s front yard, water from a boulder waterfall flows across a circular drive and into a rock bed that meanders along the side of the house and down a gentle slope of lawn toward the creek some 100 yards away.

You don’t create an outdoor living space like this on a budget, Decker says. “It restricts your creativity.”

His best work always emerges from drawing a plan (freehand to capture the nuances that pop into his head), getting the client’s buy-in and then pricing out the project at a later date.

Inspiration comes in many forms, from studying the work of great pool builders worldwide, to his own experiences while traveling.

“I was at a resort in Mexico and found myself enjoying the swim-up bar,” Decker offers as an example. “So when a client gives you free rein, why not work a unique feature like that into the design?”

His interpretation includes four submerged stone stools, carved to look like tree stumps. “It turned out sweet,” he says, smiling.

inspiredlivingomaha.com 45

P RO F I L E

Oh-Kay!

At 62, ‘pole vaulting granny’ keeps on movin' and playin’ like a kid.

STORY DAN McCANN PHOTOGRAPHY KURT A. KEELER

K

ay Glynn is the perfect antidote for “can’t.”

“I can’t; I’m too old.”

“I can’t; it’s too hard.”

“I can’t; it’ll take too much time.”

“Oh yeah? Kay Glynn.”

Sometimes “Inspiration” has a Hastings, Iowa, address and a homemade pole vault pit in her backyard. Kay Glynn is a bona fide track and field phenom, a hall of famer and record holder with a side passion for dancing and acrobatics.

(Talents that earned her appearances on “David Letterman,” “Jimmy Kimmel,” “Oprah,” “The View” and “America’s Got Talent.”) Humble and hardworking, she’s spending this summer helping to run the family insurance business, training, competing – and keeping up with her eight grandchildren.

“Age is just a number,” says 62-year-old Kay.

46 JULY/AUGUST 2015

Here are a few other “numbers”: • 19 feet, 2¾ inches – The length of Glynn’s high school long jump state record that stood for more than 30 years. (She still holds the Iowa district and the western Iowa records.)

• 15 – The age at which she won a Ford Mustang for doing one of her acrobatic “chair routines,” versions of which she later showcased for those national TV audiences.

• 1979 – The year she was inducted into the Iowa Girls High School Track & Field Hall of Fame.

• 48 – The age at which she returned to the sport of track and field after a 30-year hiatus, a span that included the raising of three children with husband, Mike, and the founding of a dance studio she operated for 20 years.

Kay took up pole vaulting in 2003 at age 50 and won the national indoor heptathlon that same year. She has since competed in the Senior Olympics in Iowa, Nebraska, South Dakota, Kansas and Missouri, as well as a flurry of other coast-to-coast events – typically 10 meets a year.

Along the way, she has racked up an amazing number of medals, national titles and accolades, including USA Track and Field’s 2008 Co-Female Athlete of the Year. In addition to the vault, Kay competes in all of the jumps, throws, hurdles, short sprints and the occasional decathlon. She trains daily in her backyard, an hour minimum, usually two.

“I enjoy training. If I know I’m going to work out at 3 o’clock in the afternoon, all I can think about all day is, ‘I get to work out at 3,’ which probably isn’t normal,” she says with a laugh.

“I’m not quite as obsessed as I used to be. I don’t go out in the dark anymore and try to get my workouts in.”

Her coach is “me, myself and I,” and her energetic training partners – her grandkids – are always good for a high five and a hug.

“They retrieve my shot put tosses and play on the rings and bars,” she says. (Kay’s youngest grandchild is named Miles, a nod to his active parents’ passion for running.)

As is often the case when dealing with a diehard athlete, some may question Kay’s sanity – but they cannot question her commitment. She says this is just who she is and what she does.

“It’s an unusual hobby maybe. Some people golf. Some people camp. I run track,” she says.

“I love the people and the competition. The camaraderie draws us all together.”

Slowing down just isn’t in the plans – even though she has had perfectly acceptable excuses. She underwent rotator cuff surgery in 2008 (and set a world record in pole vaulting two years later). In August 2013, she had work done on her hip, an age-related ailment.

“They told me I had bone-on-bone arthritis. It took me seven doctors to find the one that did my resurfacing.” (continued on page 49)

inspiredlivingomaha.com 47

48 JULY/AUGUST 2015

(continued from page 47)

Less than a year later, she tore her anterior cruciate ligament (ACL), which sidelined her until last December. Just last March, Kay gave her restored hip and repaired ACL a test run at the Iowa Associate Indoor Championships in Grinnell, Iowa.

“I vaulted 8 feet, pretty close to my normal for March, so I was happy. I high jumped about my usual, too. I ran the 60-yard dash with a careful start, just for practice.”

Kay’s diet includes lean protein, lots of vegetables and fruits (she grows a variety on her farm), flaxseed, chia seed and the occasional reward of dark chocolate M&Ms. Greek yogurt and broccoli are part of her daily diet while breads, pastas, potatoes and fried foods scarcely land on her plate.

Kay gives herself 10 hours of sleep a night. “The harder you work, the more sleep you need.” And never takes a nap. “There’s no way I can wind down in the middle of the day.”

Her spring-summer schedule included: the inaugural Western Iowa Senior Challenge in Council Bluffs in May; Iowa Senior Games in West Des Moines in June; National Senior Games in Minnesota in July; and the 2015 State Games of America in Lincoln set for July 28-Aug. 2. For the last event, she is entered in the pole vault, high jump, long jump and triple jump. And she makes it look easy.

“I am particularly looking forward to watching all ages of people participating in so many different sports,” she says of the State Games of America.

“The kids remind me to ‘play like a kid,’ and I will, hopefully, teach the kids that you never have to give up your passion.”

Did we mention the pole vaulting, long jumping, acrobatic, Oprah-meeting grandmother also does motivational public speaking? Her advice to others is simple: “Keep on movin’.”

“People want to know how to get started. First, you have to get up off the couch and throw on a pair of shoes. That’s the hardest part of a workout sometimes. Find something you like to do that’s active so it doesn’t seem like it’s a workout, and make it a priority on your list of things to do each day.”

In addition to a strong attitude, the secret to Kay’s vitality is likely a strong bloodline. Her mom, who lives just down the road, is 91 – and still mows her own lawn.

“That,” Kay says, “is the way I want to be.”

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inspiredlivingomaha.com 49

AU CO U R A N T

Activate your street style in a big way.

The sneaker is a big part of the “athleisure” look of the moment.

Involving a blend of athletic and leisure styling, the fashion-forward sneaker hits the pavement for day, business – even evening. It’s a highly casual yet sophisticated look that gives you permission to be comfortable from head to toe regardless of the occasion.

Go ahead, run with it!

PHOTOGRAPHY TIN BOX PICTURES ART DIREC TION HEIDI THORSON MERCHANDISE ST YLING MEGHANN SCHENSE, ESOTERIC VELVET MODEL LINDSAY LEE LOCATION OMAHA'S OLD MARKET

50 JULY/AUGUST 2015

(Opposite page) Nike Free Trainer, $100 SCHEELS SCHEELS.COM

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Miss Selfridge top, $40; matching skirt, $46 VON MAUR VONMAUR.COM

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inspiredlivingomaha.com 51

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52 JULY/AUGUST 2015

ART IS A HARMONY PARALLEL WITH NATURE - Paul Cezanne From posed to playful, discover more than 30 monumental bronze works by acclaimed wildlife sculptor Dan Ostermiller during Lauritzen Gardens Gone Wild.

ON DISPLAY THROUGH OCTOBER 4 • 9 a.m. to 5 p.m. • Open late on Monday and Tuesday Off Interstate 80 at 100 Bancroft Street, Omaha | (402) 346-4002 • www.lauritzengardens.org inspiredlivingomaha.com 53

THE DISH

Salt block cooking Summer salad's multiple steps are so worth it when added flavors leap from trendy serving slab.

RECIPES MISEON LEE, CULINARY STUDENT, INSTITUTE FOR THE CULINARY ARTS, METRO COMMUNITY COLLEGE ART DIREC TION HEIDI THORSON PHOTOGRAPHY DANIEL JOHNSON

I

f you’ve been to a kitchen store recently, you’ve probably seen Himalayan salt blocks on prominent display. These pink marble slabs of the world’s most essential mineral are the “in” thing for preparing foods and serving with a hint of salt.

While most popularly seen in square, rectangular and round shapes about 1½-inches thick, salt blocks also are available in bowl and cup forms. Prices

54 JULY/AUGUST 2015

range from about $15 to $45.

Miseon Lee, a student at Metropolitan Community College’s Institute for the Culinary Arts, loves salt blocks for baking, sautéing, grilling, curing and chilling. But searing? She’ll pass. “It’s all about how the block radiates heat,” she explains.

In an original recipe for Braised Radicchio + Salted Beef Salad, Miseon tops a salt block with cheesecloth and herbs to prevent the meat from getting too salty.

BRAISED RADICCHIO + SALTED BEEF SALAD

Serves 4

WHAT YOU NEED Pickled grapes (recipe, page 56) Braised Radicchio (recipe, page 56) Lemon ricotta (recipe, page 56) Egg yolk puree (recipe, page 56) Orange honey vinaigrette (recipe, page 57) Grains of Paradise + Lancaster Gouda duet cracker (recipe, page 57) Grains of Paradise (available at Penzey's Spices in Omaha) Celery leaves Romaine hearts Micro greens Radish Salted beef (recipe, page 57) WHAT YOU DO 1. Prepare pickled grapes, braised radicchio, lemon ricotta, egg yolk puree, orange honey vinaigrette, Grains of Paradise and Lancaster Gouda duet cracker.

2. Plate egg yolk puree, grains of paradise, braised radicchio, lemon ricotta.

3. Place cracker and grapes.

4. Dress the greens and plate.

5. Top with salted beef.

Kick your kitchen skills up a notch with Everyday Extraordinaire classes at the Institute for the Culinary Arts. mccneb.edu.

HIMALAYAN SALT BLOCK

GRAINS OF PARADISE + LANCASTER GOUDA DUET CRACKER

LEMON RICOT TA

GRAINS OF PARADISE

SALTED BEEF

PICKLED GRAPES

BRAISED RADICCHIO

EGG YOLK PUREE

CELERY LEAVES, ROMAINE HEARTS, MICRO GREENS, RADISH & ORANGE HONEY VINAIGRET TE

SALT BLOCK BASICS Slow & Steady: In cooking, the slower you heat the block, the longer it will last. The experts at Savory Spice Shop in Omaha’s Rockbrook Village recommend placing your salt block on a cookie sheet before sliding it into an oven or using on a grill. This will keep the block from turning black from direct contact with the heat source.

Heat your block to 400 to 450 degrees, testing it with digital temperature wand pointed at the center of the block.

Variations: Use your salt block at room temperature for serving sushi and sashimi. Raw fish begins to cure as soon as it hits the salt. A chilled block (place for two hours in the refrigerator) makes an attractive serving platter for fresh fruits and vegetables, cheese – even gourmet desserts.

Care. Scrub with a mildly abrasive brush. It’s OK to use a moist cloth on the block, but do not place brick under or in water. Soap or detergent is unnecessary; bacteria cannot grow on salt.

Storage: Wrap in plastic and store in a dry place.

Shelf Life: Several years.

inspiredlivingomaha.com 55

PICKLED GRAPES

Beautify your HOME & LIFE

WHAT YOU NEED 6 peppercorns 1 bay leaf 3 juniper berries ¾ cup Champagne vinegar ¾ cup water Pinch of salt 1/3 cup sugar 12 green grapes, peeled WHAT YOU DO 1. Create a cheesecloth Sachet d’Epices with peppercorns, bay leaf and juniper berries. Set aside.

2. In a small sauce pan over medium heat, add vinegar, water, salt, sugar and the sachet; heat until sugar dissolves.

3. Strain warm pickling liquid over grapes and chill until serving.

BRAISED RADICCHIO

WHAT YOU NEED 1 head radicchio, washed, trimmed and thinly sliced, about ¼ inch. Avoid as much white as possible. ¼ cup vinaigrette (recipe opposite page) Kosher salt to taste ½ lemon, juiced

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WHAT YOU DO 1. Heat a medium frying pan (blue steel recommended) over high flame until evenly heated.

2. Dress radicchio with vinaigrette and salt.

3. Into the hot pan, add dressed radicchio and lemon juice and cook until wilted, about 5 minutes 4. Remove from heat and hold warm until ready to use.

LEMON RICOTTA

WHAT YOU NEED 1¾ cups whole milk ¼ cup heavy cream 1 teaspoon kosher salt 2 lemons, zest removed and juiced WHAT YOU DO 1. In a small saucepan over low heat, place milk, heavy cream and salt and heat until the milk reaches 180 degrees.

2. Remove pan from the heat and add lemon juice. Let sit until the whey separates and milk solids coagulate.

3. Place cheesecloth section over strainer and strain mixture until it looks dry and almost grainy.

4. In a small mixing bowl, place dry ricotta mixture and lemon zest and whisk until mixture is smooth.

5. Store in refrigerator until ready to serve.

EGG YOLK PUREE

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56 JULY/AUGUST 2015

WHAT YOU NEED 6 egg yolks, medium boiled (yolks will be runny) ½ teaspoon Dijon mustard 2 tablespoons vegetable oil ½ teaspoon salt 5 drops Tapatio pepper sauce ½ teaspoon lemon juice WHAT YOU DO 1. In a small strainer, add the cooked egg yolks and press through with small spatula into a small mixing bowl.

2. Add the remaining ingredients and stir until well-combined 3. Hold until ready to serve.

SALTED BEEF

WHAT YOU NEED Himalayan salt block Cheesecloth 1 teaspoon fresh thyme, finely minced 1 teaspoon fresh oregano, finely minced 1 ounce cooked beef tenderloin, sliced paper thin (you can have this done at the deli) WHAT YOU DO 1. On a large, room-temperature Himalayan salt block, lay a single layer of cheesecloth and sprinkle with herbs.

2. Onto the herbs, lay the beef slices and cover with another layer of cheesecloth.

3. Press the beef slices with cheesecloth and then flip the salt block upside-down, pressing the beef slices for about 15 minutes 4. Set aside until ready to use.

ORANGE HONEY VINAIGRETTE

WHAT YOU NEED 3 tablespoons Champagne vinegar ½ teaspoon Dijon mustard 1 tablespoon honey 1½ teaspoons orange juice 1 teaspoon orange zest Salt, to taste 6 tablespoons blended oil (30 percent olive oil, 70 percent vegetable oil) WHAT YOU DO 1. In a medium mixing bowl, place all ingredients except oil and beat with whisk until well combined.

2. Add oil to the mixing bowl in a slow, steady stream, whisking constantly to form emulsion. Whisk until all ingredients are well combined and season with salt to taste.

3. Place vinaigrette in a squeeze bottle and refrigerate until ready to serve.

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GRAINS OF PARADISE + LANCASTER GOUDA DUET CRACKER

WHAT YOU NEED 11/3 ounce unsalted butter 1 ounce Lancaster Gouda duet, grated (available at Whole Foods or Branched Oak Farms in Lancaster County) 2 1/3 ounces or ½ cup all-purpose flour 1/3 teaspoon Grains of Paradise, freshly ground ¼ teaspoon black pepper, freshly ground ¼ teaspoon salt 1 tablespoon water WHAT YOU DO 1. In a medium mixing bowl, place room temperature butter and paddle with tabletop stand mixer until smooth.

2. Onto the smooth butter, add the grated cheese and remaining dry ingredients and paddle continuously until the mixture is well blended.

3. Into the mixture add water; knead in the mixer until dough is formed and elastic.

4. Onto a floured surface, roll the dough with a wooden pin to desired thickness – about 1/8th inch.

5. Cut into cracker shape and bake on cookie sheet in a 350-degree oven until golden brown, about 8 minutes.

6. Remove from the oven and hold until ready to serve. The cracker is very delicate and easy to break so when you take it out of the oven, place it in safe area. inspiredlivingomaha.com 57

D EST I N AT I O N

STORY PHIL WEBB PHOTOGRAPHY COURTESY IMAGES

Small Winery STIRS THE SENSES Amid the grapevines and the gardens, a guest house charms.

S

uitcases unpacked, we headed out to explore the lush grounds at Hans Fahden Vineyards & Winery in California’s mountainous Upper Napa Valley. As we made our way along a dreamy garden path, two yappy beagleterrier mixes bolted past us. Scouting for their equally energetic master, we presumed.

The rumble of an all-terrain vehicle coming down the mountain leading a trail of dust confirmed the hunch. Our host, Lyall Fahden, soon welcomed us for an extended weekend at his small family-run winemaking operation just outside of Calistoga.

Having met Lyall during a previous trip to the area, we had some idea of the boundless energy and enthusiasm he brings to everything he does. During our four-day visit, Lyall, along with his wife, Karen, treated us to amazing hospitality and entertaining treatises on everything from microbiology to first-hand demonstrations in the art of scavenging. More than

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anything, we learned that the beauty and romance of this rich wine-producing region is propped up by a lot of hard working grape growers like the Fahdens and those who came before them.

Hans Fahden, the vineyard, was established by Lyall’s grandparents, who immigrated from Germany in 1912 and set out to tame 100 acres that would become a family’s livelihood for more than 100 years.

Today the property produces about 1,100 cases a year of award-winning wine and a prodigious amount of gourmet vinegar for the food service industry.

Weddings and other special events, nestled in a gazebo setting evocative of a Monet painting, are hosted by Lyall’s brother, Antione.

The guest house, established just this year, is perfect for those seeking a bucolic and beautiful place from which to explore or to simply recharge. Our stay turned out to be just the rejuvenation we needed after a dreary Nebraska winter.

Surrounded by flowers and trees of all kinds lovingly

THE FOG COMES ON LITTLE CAT FEET. IT SITS LOOKING OVER HARBOR AND CITY ON SILENT HAUNCHES AND THEN MOVES ON. CARL SANDBURG nurtured for years by Lyall’s mother, the “cottage” features an open floor plan with soaring ceilings, two comfy bedrooms – one a master suite with its own bath – and a cozy loft with two beds kids would love.

As a home base, you’re close enough to Calistoga to drop into town for dinner or a natural hot springs spa experience or mud bath that you’ll talk about for years.

You also are perfectly situated to take a scenic one-hour drive to the coast where quirky towns with quaint restaurants and boutiques and breathtaking Pacific Ocean views await.

During our mid-April visit, the mornings were crisp and foggy from our vantage point, one of the highest in the region. Descending along the winding roads, a patchwork of fields hewn from the volcanic soil over the last 150 plus years gradually revealed themselves.

The fog gave way to sunny skies and an increasing expanse of vineyards.

If you head south into the Napa Valley, you’ll run along Highway 29 with its stop-and-go traffic, party buses and the ever present Napa Wine Train, or the Silverado Trail with fewer wineries but less traffic.

Go west from Calistoga, and the Sonoma Valley offers winding roads, a more rustic setting and far less congestion.

While the weather is crisp and cool in spring, you can expect much higher temperatures in summer and early fall. But unlike Nebraska, the low humidity makes the heat tolerable.

And the fog?

“It’s just like Carl Sandburg describes it in his poem,” Karen Fahden will tell you. It “comes on little cat feet” in the morning and lifts by noon. The temperature turns warm to blistering hot in the afternoon. September and October, the weather and landscape are in their prime.

“Indian summer is the best time to head for the beach.”

Omahan Phil Webb first got acquainted with the owners of Hans Fahden Vineyards & Winery during one of their visits here. “We used to come to Nebraska a lot,” Karen Fahden says of her marketing trips. “Nebraskans love California reds. We have a small, low-profile winery but we felt like rock stars whenever we were in Omaha.”

LOCATION | UPPER NAPA VALLEY IF YOU GO Hans Fahden Vineyards & Winery 4855 Petrified Forest Road, Calistoga, California Accommodations 1,300-square-foot vacation home. Two bedrooms, two baths; two loft beds.

Ideal for two couples or a family of four.

Rates Seasonal; call for quote Reservations 707-942-2740 Information hansfahden.com Travel Time & Cost Air travel via Sacramento (SMF) or San Francisco (SFO); both are a one hour-45 minute rental car drive to Calistoga.

Trip time from Omaha to both airports: 5-6 hours; average September 2015 round-trip airfare: $350 per person.* *Source: Travelocity and Mapquest, as of May 28, 2015

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D . I .Y. P ROJ ECT

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his time of year, it is easier than ever to bring fresh-cut blooms into your home. Perennials and annuals are on full display in Midwest gardens, and farmers markets are brimming with vendors with hand bouquets.

“Fresh flowers make a home come alive with color and that tends to put you in a happy mood,” says Ann Etienne of Voila! floral shop in Dundee.

In spring, her home is filled with white, magenta and soft pink peonies in vases.

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Summer brings showy displays of roses, hydrangeas, pansies, poppies and delphiniums, among other garden blooms. Ferns and hosta leaves snipped from potted and garden displays even get in the act as greenery.

Here, we show you how to assemble everyday arrangements with stunning results. Who knows? You may even find yourself delivering a cheery hand bouquet to a neighbor next door.

"The secret to arranging is simply to use what you love," Ann says.

Fabulous flowers Arrange fresh-cut blooms like a pro.

STORY HEATHER WINKEL AND CHRIS CHRISTEN ST YLING HEATHER WINKEL PHOTOGRAPHY KRISTA LEIGH HURST

SELECT YOUR FLOWERS 1. Gather a mixed color bouquet or go with a fail-safe monochromatic palette. For the latter, select one type of flower in a single color or a mix of flowers in the same color family.

2. Pick flowers that look strong and healthy and have buds that are just beginning to open. Avoid stems with drooping leaves and floppy or crushed heads.

3. Include showy leaf plants to be used solo or as filler.

Top Picks: Alstroemerias, Aster Solidago, Docks, Ferns, Gerbera Daisies, Hostas, Roses, Salal, Stock, Sunflowers

SUPPLIES & TOOLS • Utility scissors to cut stems.

• Small sheers for delicate trim work.

• Bucket for processing your flowers.

• Chenille pipe cleaners for tying stems in hand bouquets.

• Floral foam for anchoring stems in mounded displays.

• Clear oasis tape for creating a grid across the opening of a vase to hold flowers in place.

• Containers of various sizes and shapes for displaying your flowers. Be creative.

Virtually anything that can hold water can be used to display your flowers.

PROCESSING YOUR FLOWERS 1. Remove all foliage that will lie below your container’s waterline. This prevents bacteria from forming and hastening stem decay.

2. Cut stems at a 45-degree angle. This allows water to enter the stems more efficiently than if you had used a straight cut.

3. Immediately after cutting, place stems in a bucket of tepid water with floral preservative (available from a florist). Allow stems to hydrate at room temperature for at least an hour. Using the preservative at this time helps keep bacteria at bay and nourishes the stems.

4. If using hydrangeas, submerge the flower heads in a bucket of water for 45 minutes to one hour.

This allows the flowers to drink from their petals, which can extend their life by one to two weeks. After submerging, cut the stems and hydrate them in a bucket of water.

5. Change the water in your vases every other day.

There is no need to add fresh floral preservative to the water; simply give the stems a fresh cut to naturally extend their life.

BUILD YOUR ARRANGEMENT A good foundation is the secret to a lovely display.

“It’s just like building a house,” according to Voila!’s owner. “You have to have a good foundation. If you don’t, your arrangement will crumble.”

1. Select your vase and using oasis tape, create a checkerboard grid across its rim.

2. Slip a few greens along the outer edges as a stabilizer for the flowers you’re going to add.

3. Find your largest flower type proportionally and begin adding it to the vase. Start in the center, radiating toward the rim.

4. Follow with your next flowers according to size, working from larger to smaller. You’ll begin to see how the stems now work to support the largest blooms.

5. Eye your arrangement for gaps; use your plant fillers here.

inspiredlivingomaha.com 61

We love the creative use for a vintage tea cup.

5-MINUTE WONDERS Small stems of pansies in small vial vases.

Two stems of roses tucked in with ferns.

Hosta leaves as solo acts in tall vases.

Mounds of hydrangeas in a large bowl.

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