Style - Folsom/El Dorado Hills - November 2013

FOOD ALLERGIES 101 | 9 WAYS TO PREPARE FOR HOLIDAY HOUSE GUESTS

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NOVEMBER 2013

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On the cover: Pumpkin Cream Pie at Whole Foods Market

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what’sinside ™

F O L S O M

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D O R A D O

H I L L S

NOVEMBER 2013

28

54

36

FEATURE

DEPARTMENTS

MORE...

46 3rd Annual Recipes Remembered

28 The Arts

8 Editor’s Note 11 Ask the Experts 12 What’s Up 14 Get to Know—John Testa 16 FYI 18 Local Matters 20 Calendar 24 Outtakes 38 Family 40 Swag 54 Dine—Bamiyan Afghan Restaurant 55 Restaurant Guide 58 Taste 60 Escape 62 Introducing 64 Click 66 Tom’s Take

It’s time to celebrate and give thanks with family and friends. We thank Style readers for this month’s buffet of cherished, fan-favorite recipes and Thanksgiving sentiments.

Mae Christensen

30 Health & Wellness

Dreams and Your Mental Health

33 Our Kids

Food Allergies 101

36 Cause & Effect

Intel Involved

43 Home Design

9 Ways to Prepare for Holiday House Guests

FOLLOW US ONLINE:

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Cover photo by Dante Fontana.

14

editor’snote

gather ’round

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We’d love to hear from you—send us your community events (for Calendar and Outtakes), local news (for What’s Up), and any other story ideas to info@stylemg.com.

8 stylemg.com - November 2013

Editor's Note photo by Dante Fontana.

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don’t know about you but my Thanksgiving dinners don’t really resemble those of my younger years. Growing up, my grandparents were neighbors—separated only by a pasture. Our Turkey Day, and pretty much every other holiday, included the schlepping of our family of four from the Davis house to the Patterson’s. It might be an understatement to say that we were stuffed—to the brim—by the time we made it home later that evening. At both family get-togethers we ate the same meal two times in a row, and at both venues the adults hung out at a table together and we kids were relegated to card tables nearby or in an adjacent room. Kind of odd now that I think about it, but I’m sure the only reason it happened was due to logistics. We simply did not have a big enough table to accommodate the gaggles of cousins. Nonetheless, I do remember lots of laughter, which I guess is the commonality between my Thanksgivings then and mine now. A good time. That’s what I had as a child, a passenger, and that’s what I have now as an adult, the driver. This Thanksgiving—like the many of my adulthood—will feature one turkey dinner, a few untraditional appetizers and side dishes mixed with some of the classics—wrapped up with much more wine than was ever considered in the ’80s. Needless to say, I will enjoy the company I’m with, even if it doesn’t include the entire extended family like my yesteryears.

I am creating new traditions with my small family, and while states may separate my parents and brother from me, I remain connected to them in spirit and by sharing my own holiday stories with them.

Break tradition in your own home and adopt a favorite recipe (for future meal planning!) from this month’s feature presentation of Style’s annual Recipes Remembered, which highlights “18 Favorite Family Recipes” sent in by readers and Style staffers. Warning: You might get all warm and fuzzy when you read the Thanksgiving sentiments also sent in by those who participated. It really will make you want to gather ‘round the kitchen with loved ones!

Also this month, don’t miss our new page entitled Local Matters. This debut section will feature noteworthy local events and happenings, The Hit List (Style’s top 5 favorites in varying categories, this month is “Best Local Mac & Cheese”), and Facts & Figures (a list of interesting local and off-the-wall statistics). Style is first and foremost a community magazine and everything local matters, which is what prompted us to start this corner of the magazine. If you have something “local” to share with the community, please email info@stylemg.com.

Until next month, be thankful for your Thanksgiving Day with friends and family—wherever it takes you—and the food you share. Now get cookin‘!

— Desiree

™

Michael Neumann, Music Director and Conductor

F O L S O M

E L

D O R A D O

H I L L S

NOVEMBER 2013 Publishers Terence P. Carroll, Wendy L. Sipple

Sat., December 7, 2013 7:30 PM Sun., December 8, 2013 3:00 PM Overture from La Forza del Destino Verdi The Hebrides Mendelssohn In the Steppes of Central Asia Borodin Marche Hongroise from The Damnation of Faust Berlioz Overture from Die Fledermaus Strauss, Jr. Romanian Rhapsody No. 1 Enescu Songs of the Highlands performed by the City of Sacramento Pipe Band Plus our singalong carols and other holiday favorites

Harris Center for the Arts

Three Stages at Folsom Lake College, 10 College Parkway, Folsom, CA 95630

Visit www.folsomsymphony.com or call 916-608-6888 for ticket information

Executive Editor Desiree Patterson Managing Editor Megan Wiskus Editorial Interns Katherine E. Leonard, Emily Peter, Jazmin White, Alyssa Wong Contributing Writers Abigail Blank, Amber Foster, Brad Franklin, Linda Holderness, Kerrie Kelly, Tom Mailey, Audrey Medina, Lesley Miller, Roberta Ratcliff, Jacqueline Renfrow, Jennifer Resnicke, Richard Righton, Bill Romanelli Art Director Gary Zsigo Graphic Designers George Kenton Design, 760.285.0686, gkenton@verizon.net, Lesley Miller, Aaron Roseli Graphic Design Intern David Norby Staff Photographer Dante Fontana Contributing Photographer Justin Buettner, 916.220.0159, justinbuettner@hotmail.com Webmaster Ken White, Ixystems Advertising Director Debra Linn, 916.988.9888 x 114 Sales & Marketing Associate Doug Wuerth, 916.988.9888 x117 Advertising Sales Representatives Eric R. Benson, 530.867.4426 Bruna DeLacy, 916.988.9888 x118 Reg Holliday, 916.337.5107 Joanne Kilmartin, 916.607.9360 Lisa Warner/Warner Enterprises, 530.306.2011 Karen Wehr, 916.988.9888 x116 Social Media Maven Aimee Carroll Accounting Manager Kathleen Hurt Office Assistants Cathy Carmichael, Brenna McGowan

NOT YOUR AVERAGE TAKE-OUT.

Customer Service Associate Jarrod Carroll

Printed on recycled paper.

Please recycle this magazine.

120 Blue Ravine Road, Suite 5 Folsom, CA 95630 Tel 916.988.9888 • Fax 916.596.2100

2585 Iron Point Road Folsom 916-983-1133 1500 Eureka Road Roseville 916-787-3287

www.fatsbistro.com

F A T ’S ASIA BISTRO

© 2013 by Style Media Group. All rights reserved. Style - Folsom El Dorado Hills is a registered trademark of Style Media Group. Material in this magazine may not be reproduced in any form without written consent from the publishers. Any and all submissions to Style - Folsom El Dorado Hills become the property of Style Media Group and may be used in any media. We reserve the right to edit.

Subscriptions to Style - Folsom El Dorado Hills are available. Contact info@stylemg.com for more information.

10 stylemg.com - November 2013

asktheexperts are e-waste donations disposed Q: How of?

All electronic goods collected (free of

A: charge) are sorted, with reuse being the number-one priority. Material that has reached its end-of-life is sorted for value and safely transported to a recycling center, where materials are properly treated—resulting in reusable commodities; none will be sent overseas or dumped in landfills. Snowline Hospice is a CalRecycle approved collector, a member of ecollective, and a Microsoft Registered Refurbisher. All funds generated from e-waste collection activities support Snowline’s in-home health care mission; what’s more, they run a successful giveback program to help community members in need.

—Todd Pieplow Processing Center Manager Snowline Hospice Thrift Store 616 East Bidwell Street, Folsom 916-984-5853 kind of beer is well rounded Q: What and pairs with many different types of food?

Photo © maksymowicz/fotolia.com.

are so many great beers out now A: There that it can be very difficult to choose one to go with everything. I recommend going with a style of beer, the classic IPA (Indian pale ale). There are many different versions of IPAs; the double and triple IPAs are very popular but harder to pair, so I would suggest sticking with the “classic” IPA. There are two styles of the latter, English and American. The English style is more balanced with medium bitterness, and the American style is a “hop head delight.” I would start with the English style, then the American, and try the double and triples later.

—Richard Righton, Owner 36 Handles and Relish Burger Bar El Dorado Hills 36handles.com, relishburgerbar.com

November 2013 - stylemg.com 11

what’sup

The Garden of Innocence, a newly designated area for dignified burials of abandoned and unidentified children, was dedicated at East Lawn Sierra Hills Memorial Park on September 21. The event, which was attended by about 85 people, included the interment of the ashes of 20 such children. For more details, visit gardenofinnocence.org.

(and more) shop celebrated their 50th anniversary this past October. To see all the treats they offer, visit snookscandies. com…Through November 10, Falcon’s Eye Theatre presents The Crucible. Go back to 17th-century Salem and witness the trials and tribulations that the town experienced from the superstitions of witchcraft. For times and tickets, visit harriscenter.net...Make sure you “Check

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Before You Burn” through February 28, 2014. In the cities of Folsom, Citrus Heights, Elk Grove, Galt, Isleton, Rancho Cordova and Sacramento, wood burning will be restricted or prohibited on days when fine particular matter pollution (pm 2.5) is forecasted to be high. To find out legal ways to burn, visit airquality.org or sparetheair.com; to receive the daily burn status through air alert emails, sign up at airquality.org or call the Sacramento Air Quality Management at 1-800-8809025...Restaurateur, philanthropist and northern California business leader Eppie Johnson—proud owner and founder of Eppie’s Restaurant and creator of Eppie’s

their normal hours. For more details, visit bidwellstreetbistro.com...The Folsom Public Library is abuzz with activities! Get your plants ready for the chilly season by joining the Sacramento Tree Foundation at a free Tree Pruning Clinic on November 23 from 10-11:30 a.m. at the Library Meeting

Great Race (the first-ever triathlon)— passed away after 85 long years of life in September. Rest in peace, Eppie...Charlie Castellani has taken over ownership (from local restaurateur Richard Righton) of Bidwell Street Bistro. Chef Wendi Mentick and the same great wait staff remain, but the restaurant is now open Mondays with Happy Hour all night in addition to Congrats to children’s boutique Starlight Starbright and owners Kerri Kaye, Karen McConnell and Kristin Salmans on their ninth year in business! Celebrate the joy of childhood with a visit to their store at 711 Sutter Street in Folsom, or shop online 24 hours a day at their e-store at shopstarlightstarbright.com.

Skate toward the winter months ahead at the Historic Folsom Ice Rink. Hit the ice from November 8 until January 20 from 10 a.m. to 10 p.m., seven days a week! For more details, visit historicfolsom.org/ sutterstreeticerink.cfm.

Room. For details, call 916-355-7373. First Fridays offer entertaining, educational and informative programs for adults; free and open to the public from 10-11 a.m. (held at the Library Meeting Room). For more details, call 916-355-7357. Bring your little ones (2- and 3-year-olds) to Toddler Time from 10-10:30 a.m. or 11-11:30 a.m. every Tuesday morning for short stories, finger plays and movement songs. Does your child need help with homework? The library offers Homework Help sessions every Tuesday from 3-4:30 p.m. The free, drop-in program helps students in grades 2-8 with their homework and also gives opportunities for extra practice in reading and math. For more details about both of these programs, call 916-355-7372...

Performing arts nonprofit, Stages, and

Folsom Ice Rink photo by Dante Fontana. All other photos courtesy of their respective companies/people.

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h e F o l s o m A r t s & C u l t u ra l Commission’s Arts Achievement Award winners were recently named. The first was awarded to Lori Anderson, one of four founding members of the Sutter Street Artists, for her work at the Commission, her volunteer work at The Gallery at 48 Natoma and additional community involvement—all in the name of art. The second was given to the Folsom Lake Community Concert Association, the longest operating non-profit music association in Folsom run by volunteers.

Congrats!...Another kudos goes to Snooks Chocolate Factory of Historic Folsom for turning 50! The beloved chocolate, candy

visit sacramentogoredluncheon.org...Face in a Book welcomes best-selling author John Flanagan for a book signing with his final installment of his hugely popular “Ranger’s Apprentice” series on November 16 at 3 p.m. His newest book, Royal Ranger, is filled with action, adventure and comic relief. On November 21 at 6 p.m., Macavity Award-winning author Catriona McPherson will also have a book signing at the shop for her new novel Danny Gilver and a Bothersome Number of Corpses (the latest in the series). This mystery writer charms readers everywhere with her fun and clever series set in 1920’s Scotland...A Thanksgiving Celebration will take place at the Folsom Senior Center on November 22 at 11:30 a.m. Bring your own lunch, or make a lunch reservation with Senior Nutrition (call 916-351-3386; $2 suggested donation) by November 11...That’s all for now, but check back next month for Style’s annual Holiday Gift Guide feature!

— Compiled by Katherine E. Leonard

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SEND YOUR NEWS TO: INFO@STYLEMG.COM

Hale Moku-Ship House photo courtesy of its respective company.

Want to get away from the gloomy November weather? Rent the Hale Moku-Ship House on the beautiful island of Kauai! To make a reservation or for more info, visit facebook.com/ halemokurentals. its sister, Hawkins School of Performing Arts, are going into their 15th season with two new artistic directors! Shannon Mahoney is the new director for the iMPACT contemporary dance program, and Beverly Stewart now directs the Sound Out Tap Company program, which will be tapping toward the holiday with Tis’ the Season for Dance performances on December 7-8. For more details and tickets, visit stages-folsom. org...Vitality Medical Laser & Skin Clinic has changed its name to Vitality Stem Cell & Aesthetic Medicine. They also have a new location at 740 Oak Avenue Parkway, Suite 100, in Folsom...St. John’s is converting their current Shelter for Women & Children into transitional housing for up to 20 families. The new shelter is a larger space that provides every family with their own bedroom, and gives triple the amount of childcare and classroom space, as well as private rooms for therapy and case management...Sacramento King’s Jeff David, senior vice president of sales and marketing, is now chairman for the American Heart Association’s Sacramento Go Red For Women Luncheon at the Sleep Train Arena—to be held May 2, 2014. For more details or to become an event sponsor,

November 2013 - stylemg.com 13

SM

gettoknow

Q&A Q: What advice would you give to your younger self?

A: Get the best education you can. While I wouldn’t change anything I’ve done, it would be nice to have a degree to increase my options.

Q: What comes to you naturally?

A: Anything I can do with my hands—I’ve always been creative that way.

Q: What’s your biggest pet peeve?

A: Bad drivers!

Q: Are you high or low maintenance?

A: Low. Q: Biggest life inspirations?

A: Without God there’s no life, so His higher power has always been there to guide me.

ince moving to Folsom in 2008, John Testa has gotten pretty good at “hobnobbing” with area residents. He is the founder and owner of hobnobfolsom.com, an entertainment and news website with the primary goal of bringing people in the community together. As “virtual mayor” of Folsom, Testa’s greatest joy is helping spread the word about events and fundraisers for local charities and nonprofits. He recently won the Volunteer of the Year Award from the Folsom Chamber of Commerce, and he admits that it’s been wonderful going from knowing no one in Folsom to knowing, well, almost everyone. “I’m a good connector,” Testa shares. “I love being able 14 stylemg.com - November 2013

to connect people with other people.”

Although he’s now something of a social media guru, Testa got his start in more “hands-on” trades, such as construction and automotive services. He admits, however, that he’s found his new calling: coaching others in social media marketing and providing a space for people to communicate online. When he isn’t in cyberspace, Testa enjoys non-virtual socializing—hanging out with friends, smoking cigars and telling stories. At work or at play, for Testa, it’s about interacting with others in his community. “I’m always hobnobbing,” he says with a laugh.

— Amber Foster

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Q: Best words of wisdom you’ve received?

A: You’re not going to please everybody you meet, so don’t expect to. Be true to yourself and sensitive to others.

FAVORITES Escape: John Steinbeck Guilty pleasure: Enjoying a fine cigar with a nice reposado Local landmark: PowerHouse Pub Memory: Sunsets in Carmel and any day in Carmel Valley Musician/band: Pink Floyd and Led Zeppelin Local nonprofit: Twin Lakes Food Bank Annual event: Folsom LIVE Saying: “Here’s Johnny!”

Photos by Dante Fontana.

John Testa S

folsom parks and recreation Senior Solutions

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he Folsom Senior Center, open 9 a.m. to 5 p.m. Monday through Friday and located at 48 Natoma Street (between the Folsom Police Department and Folsom City Hall), offers a variety of social programs, services and classes for adults age 55 and above.

What’s more, the space boasts a spacious lounge, two activity rooms and a coffee bar.

Fun—and free—social activities take place at the Center every day, ranging from the OffKey Singers, social bridge, games, movies, book discussions, and, on the second Friday of each month, a pizza party. New participants are welcome to join the activities at any time.

Regular attendee Nancy Nelson says, “This is a great place for us seniors to gather, meet new friends, and participate in some of the many activities that are offered.” John Closs, another frequent visitor to the Center adds, “I love the friendly people, the great hot lunches, and all the pretty girls!”

The Folsom Senior Citizens Club—an active group enjoys socializing, lunch, and bingo or bridge each time they gather—meets at the Center twice monthly. Club members also meet monthly for potlucks, and venture out on occasional trips or schedule guest speakers. New members are welcome to join at any time The Center also serves as a gateway to free community services that can help seniors stay healthy and independent, including health insurance counseling, blood pressure screening, and Parkinson’s and Alzheimer’s/dementia support groups. There is also a nutrition program provided by Meals on Wheels that serves hot lunches to seniors 60 and older each weekday at 11:30 a.m.; a $2 meal donation is suggested.

Special parties are hosted at the Center regularly. Don’t miss the Thanksgiving Celebration on November 22 and the popular Holiday Sweater Party on December 20. The events are free to attend and include entertainment, activities, contests and games; participants are encouraged to bring their own brown bag lunch, or reserve lunch with the nutrition program.

There are also many classes and programs available to seniors; free educational workshops include the regular “Train Your Brain” series, as well as classes on personal health and safety, life planning, fraud prevention, and an AARP series of driver’s safety classes. Ongoing fitness classes include “Physical Fitness for Seniors,” “Walk and Talk,” which explores some of the city’s beautiful paved trails, Zumba and yoga. Ceramics, painting and photography courses are also on tap.

If you haven’t visited the Folsom Senior Center recently, drop by during operating hours and a friendly staff member will show you around!

— Lesley Miller For more information, visit folsom.ca.us or call 916-351-3510.

folsom zoo spotlight

R

Meet Mojo the Fox

escued red fox Mojo came to the Folsom City Zoo Sanctuary in 2011 when he was less than a year old. Luckily, clever foxes adapt well to changes in their environment.

Studies have shown that city-dwelling foxes can grow larger than their rural counterparts because of available “free food” and relatively few predators. Red foxes hear low-frequency sounds and can locate small animals underground or under snow; they’ll pounce and dig them out. Except for breeding females, foxes usually don’t use dens, but instead sleep in the open, tucking their noses under bushy tails to stay warm. Stop by the Zoo and catch a view of Mojo in his new home.

— Roberta Ratcliff 16 stylemg.com - November 2013

the10 spot Holiday Performances Take a break from the holiday hustle and bustle by pausing for one of the performances below; or, for a real winter wonderland of fun, see all 10.

1. Holiday in the Hills, presented by Sutter Street Theatre, December 7-23, Sutter Street Theatre in Folsom, sutterstreettheatre.com.

2. A Charlie Brown Christmas, presented by FreeFall Stage, December 6-22, Victory Life Church in Folsom, freefallstage. com.

3. Holiday Benefit Recital, presented

by Center Stage Dance Academy, December 14, Holy Trinity School in El Dorado Hills, csda.info.

4. The Nutcracker, presented by Pamela Hayes Classical Ballet, December 13-15, Harris Center in Folsom, phcb.org.

5. Tis’ the Season for Dance, presented

by Sound Out with iMPACT and Ballet Folsom, December 7-8, Folsom High School, stagesfolsom.org.

6. Music of Many Lands, presented

by Folsom Symphony, December 7-8, Harris Center in Folsom, folsomsymphony.com.

7. Christmas Pops Concert, presented

by Folsom High School Music Boosters, December 13, Rolling Hills Church in El Dorado Hills, folsommusic.org.

8. An Irish Christmas, presented

by Harris Center, November 29-December 1, Harris Center in Folsom, harrisccenter.net.

9. Holiday Celebration, presented

by El Dorado Musical Theatre, December 16, Harris Center in Folsom, edmt.info.

10. Folsom Gold Holiday Concert, presented by Folsom Lake Community Concert Association, December 14-15, Harris Center in Folsom, flcca.org.

— Megan Wiskus

Folsom Parks and Recreation photo courtesy of Folsom Parks and Recreation. Folsom Zoo photo by Christina Allen. 10 Spot photo © beaubelle/fotolia.com.

fyi

foodie find

Boucane’s Smokehouse

T

ucked away on White R o c k R o a d n ex t to Curiosities Fine-Consign is one of El Dorado Hills’ best-kept secrets: Boucane’s Smokehouse. That’s right, real Southern barbeque in El Dorado Hills! Perhaps a tri-tip sandwich or baby back ribs with a side of homemade potato salad will make your mouth water; for me, it was the Pulled Pork Sandwich, one of my favorite dishes. It’s no wonder Boucane’s meat is not smothered in barbeque sauce, it’s far too good (gently spiced and perfectly tender) to need much else. If you opt for sauce, Boucane’s homemade version is like one you’d expect at a true Southern barbeque. Although Boucane’s specializes in catering, they have a few tables outside to sit and enjoy your meal.

Before you leave, southern marble pound cake anyone? Boucane’s Smokehouse, 1091 White Rock Road, El Dorado Hills. 916-2218897, boucanes.com.

— Emily Peter

a

edhcsd

‘Tis the Season SAVE THE DATE! DECEMBER 6 HOLIDAY LIGHTS IN THE HILLS The holiday tree will be illuminated at 6:30 p.m. (CSD Pavilion); refreshments will follow.

DECEMBER 6 COOKIES WITH SANTA Visit Santa Clause from 5-6:30 p.m. at the CSD Gym; his helpers will be serving hot chocolate and cookies.

Pre-registration fee is $5 per person (children under 24 months are free), and $10 at the door (if space is available).

Ready when you need ‘em, however you need ’em: organic, frozen...now.

Foodie Find photo by Dante Fontana.

DECEMBER 6-7 HOLIDAY ART & CRAFT FAIR Find a vast selection of arts and crafts, including quilts, dolls, artwork, jewelry, knitted items, holiday decorations and more—all at the CSD Pavilion from 10 a.m. to 7 p.m. both days. Gourmet candies, nuts and other tasty treats will be available and are perfect for holiday parties, family gatherings or as a gift. Vendors interested in participating should contact Mike Cottrell at 916-614-3215 or mcottrell@ edhcsd.org.

DECEMBER 7 FIFTH ANNUAL BREAKFAST WITH SANTA A festive morning of holiday cheer will include breakfast, a visit with Santa and a holiday craft. Be sure and pre-register. Two seatings available: 8-9:15 a.m. and 10-11:15 a.m.

For more information about these events and other happenings, visit edhcsd.org or call 916-933-6624.

November 2013 - stylemg.com 17

Whole Foods Market 270 Palladio Parkway Folsom, CA 916•984•8500

Store Hours: Sunday - Thursday 8am-9pm Friday and Saturday 8am-10pm

localmatters

N

ow in it’s seventh year, the Folsom Turkey Trot has become a tradition for many families in the area. Hosted

by Capitol Adventure, this Thanksgiving Day race commenced in order to raise money for the local food bank and to gather families together in an

outdoor setting. Now, the money raised benefits Twin Lakes Food Bank and “Never In Our Town” Youth Assistance Fund, which helps underprivileged kids participate in local sports.

Last year’s race saw 4,000 participants and raised more than $40,000, but cofounder Dr. Todd Drybread

doesn’t want to stop there.

“Come participate, but also see if there is a way you, your family or your workplace can help raise more money, more food, more clothing,” Drybread says. Participants are encouraged to not only donate money, but food and clothes as well. They are also looking for more businesses to get involved by starting a clothing drive or sponsoring a team.

The race will take place November 28 at Folsom Parkway Trails (25025 Blue Ravine Road). Be sure to register early at folsomturkeytrot.com for either the 10K run at 8:50 a.m. or the 5K run/walk at 9:10 a.m.

— By Emily Peter

BEST LOCAL MAC & CHEESE

EAT LIKE THE ROMANS!

E

veryone makes mistakes from time to time, right?! And we’re no exception, so we thought we’d have some fun and enlist your help in finding ours—that is to say we’d like your help in spotting our errors and in return you’ll be entered in our contest to win a $25 gift certificate to Visconti’s Ristorante in Folsom! Send your find to info@stylemg.com for your chance to win every month.

18 stylemg.com - November 2013

pound weight of a train engine and tender able to be turned by a single operator on the 1867 Folsom railroad turntable. This was thanks to a centerpivot design that the 1856 turntable did not have. The earlier turntable required the combined turning efforts of five to six men.

Yay science!

$25

—typical reward for capturing a Folsom Prison escapee in 1912; taking inflation into account, $25 in 1912 works out to around $600 in today’s money.

4

1. 36 Handles: “Executive Chef Heather Zamarripa’s roasted jalapeño elbow mac & cheese boasts crispy bacon, garlic, a creamy cheese sauce and Parmesan breadcrumbs. Three words: to die for.”

36handles.com

FIND ­­OUR TYPOS –

70,000 —combined

—The number of people reportedly injured by Macy’s Thanksgiving Day Parade balloons since the parade’s inception in 1924.

In no particular order

2. The Cellar Wine Bar: “Chef Joe Kuka’s mac & cheese (available on the Happy Hour menu seasonally) is one of the best I’ve ever had and I am a selfprofessed mac & cheese expert. Made from scratch with gluten-free pasta, Joe’s version of this classic is rich but not overbearing, and guaranteed to make you feel very ‘comforted.’”

FACTS & FIGURES

1934

THE HIT LIST Compiled by Style staffers

3. BACON MANia Truck: “Truck-made baked macaroni and cheese, with sharp Cheddar, hickory smoked bacon, and just a bit of a tangy kick!” facebook.com/baconmaniatrucksac 4. Jack’s Urban Eats: “My kids never pass up a bowl of Jack’s creamy, über cheesy mac & cheese.” jacksurbaneats.com 5. Selland’s Market-Café: “The toasted breadcrumbs on top offer the perfect crunch to offset the creamy, four cheeses of homemade saucy goodness. It’s consistently spot on.” sellands.com

—the year the Detroit Lions played their first game of Thanksgiving Day football (losing in hard-fought fashion to the Chicago Bears 16-19). The Lions have played every Thanksgiving since, except for a brief hiatus during World War II.

40

million

—approximate number of families that made green bean casserole for Thanksgiving in 2012, according to Good Morning America.

— Compiled by Sharon Penny

Target © gmmurrali/fotolia.com, Food photo by Dante Fontana; Numbers photo © sommersby/fotolia.com.

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1-3

BALLROOM WITH A TWIST! Singers and dancers will perform various numbers with styles ranging from foxtrot and waltz to samba and jive. Keep an eye out for famous faces from TV shows like Dancing with the Stars, So You Think You Can Dance, and American Idol. This family-friendly event will unveil the world’s best dances within Emmy-nominated choreographies! For tickets and more details, visit harriscenter.net.

2

10TH ANNUAL FOLSOM FALL FESTIVAL Folsom High School welcomes the community to come listen to the best marching bands compete for top honors. Tickets can be purchased at the stadium box office starting at 9 a.m. the day of the event. For more details, visit folsommusic.org.

2

TWIN LAKES FOOD BANK DINNER AUCTION Celebrate the 27th annual benefit at Folsom’s Oak Hills Church Auditorium. Live music by Manuel Luz Trio, a catered dinner, a delectable dessert buffet, and a live auction (hosted by Channel 13’s Dave Bender) will keep guests entertained. Bidding starts at 5:30 p.m., and dinner at 6:30 p.m. For more details or to purchase tickets, call 916-2018348.

5

ELECTION DAY

8-10, 14-17, 21-24

EL DORADO MUSICAL THEATRE PRESENTS PETER PAN Don’t miss this classical musical with showstopping songs like “Never, Never Land,” “I Won’t Grow Up,” “I’m Flying” and more.

Curtains will open at 7 p.m. on Thursdays, Fridays and Saturdays, and at 2 p.m. on Saturdays and Sundays. To purchase tickets, visit harriscenter.net.

11

VETERANS DAY

23

2

LES MISERABLÉS GALA HOLIDAY PREVIEW

CELEBRATION OF MIRACLES

Enjoy wine, coffee and desserts, plus meet the cast—including a special guest—at this Broadway musical preview (also a fundraiser for Imagination Theater). Meet at the El Dorado Fairgrounds in Placerville at 6 p.m. The regularly scheduled performances of Les Miserablés will run from November 29 until December 29. For tickets, visit imagination-theater.org.

The annual fundraiser benefitting families of sick and premature babies in Sacramento area hospitals will be held at Folsom’s Lake Natoma Inn from 5:30-11 p.m. The night will include wine tasting, live music, silent and live auctions and dinner. To purchase tickets, visit friendsofnicu.org.

11

13TH ANNUAL WAYNE SPENCE VETERANS DAY PARADE Enjoy Folsom’s annual Veterans Day parade! Start time is 9 a.m. at the HomeGoods/Target parking lot and the parade culminates at the Folsom Community Center; held rain or shine. For more details, call Ted at 916-355-7299.

20 stylemg.com - November 2013

23

HOLIDAY TREE LIGHTING Enjoy a Town Center Business Open House from 4-8 p.m. and tree lighting festivities from 5-7 p.m. Don’t miss the "Stuff Your Stocking" game (4 p.m.), Radio Disney’s Rockin’ Road Show (5-6:30 p.m.), and a visit from Santa (6:30 p.m.). To learn more, visit eldoradohillstowncenter.com.

28

THANKSGIVING DAY

Celebration of Miracles photo by Michael Smith Photography; Veterans Day parade photo by Tom Paniagua; all other photos courtesy of their respective organizations.

calendar

15

PLAYTIME: THE ART OF TOYS AND FOLSOM FOCUS PHOTOGRAPHY CONTEST WINNERS Folks of all ages are welcome to attend The Gallery at 48 Natoma, where a reception will be held from 6-8 p.m. to announce the Folsom Focus Photography Contest winners. The photos will be on display in the Community Gallery until January 3. The reception will also introduce the new exhibit, Playtime: The Art of Toys, an exhibit featuring sculptures by Rebecca Casey and acrylics by Michael Sacramento. For more details, visit facebook. com/thegalleryat48natoma.

22-24 SACRAMENTO HARVEST FESTIVAL

This year’s harvest festival will include loads of vendors, entertainment and unique foods! Come check out the arts and crafts show and experience the thrill of the harvest season starting at 10 a.m. For more details, visit harvestfestival.com.

28

FOLSOM TURKEY TROT

Photos courtesy of their respective organizations.

Help raise funds for Twin Lakes Food Bank and the “Never in Our Town” Youth Assistance Fund by joining the 5K run/walk or 10K run at the corner of Blue Ravine Road and North Parkway Drive. You can also help donate to the food and clothing drive before you trot. To register, visit folsomturkeytrot.com.

MORE EVENTS November 2 – William Jessup University Gala. Enjoy entertainment from America’s Got Talent’s Joe Castillo and congratulate Mikuni’s owner and executive chef Taro Arai on receiving the 2013 Impact Award. Wear your evening attire to the University Ballroom at 6 p.m. and plan to bid on a menagerie of items at the silent auction. For more details and to RSVP, visit jessup.edu/events/gala.

November 2-3 – David Burgess. The Sacramento Guitar Society will welcome the talents of Latin guitarist David Burgess to the Harris Center. Let the music of Brazil pulse through your veins as you experience the world-renowned musician. For times and tickets, visit harriscenter.net.

November 2013 - stylemg.com 21

calendar MORE EVENTS CONTINUED...

November 8-9 – Holiday Craft Fair to Benefit Foster Kids. From 10 a.m. to 5 p.m. on Friday and 10 a.m. to 3 p.m. on Saturday, don’t miss the Elks Lodge's big sale featuring holiday items, collectibles, crafts and raffle baskets; the location is 3821 Quest Court in Shingle Springs. Food and beverages will be available for purchase.

Proceeds will benefit the Elks Lodge Foster Children’s Christmas Party and Scholarship Fund. For more details, call 530-672-9120.

November 9-10 – Pioneer Quilters Guild Show. See the latest in quilts from Civil War reproductions to those that hang on the wall as art. Also find handcrafted items, (jam to jewelry)—from 10 a.m. to 5 p.m. on Saturday, and 10 a.m. to 4 p.m. on Sunday—at the Roseville Sports Center on Pleasant Grove at Woodcreek Oaks Boulevard in Roseville.

For more details, visit pioneerquiltersguild. org/quiltshow.html.

November 10 – Second Annual One Body Integrated Training & Therapy Fundraiser.

Learn self-defense and eat gourmet food with One Body in El Dorado Hills. All proceeds from this two-part event will be donated to WEAVE. From 9 a.m. to 1 p.m., join a one-hour Women’s Self-Defense Workshop and get a free T-shirt. From 6-9 p.m., enjoy a four-course dinner at Hawks in Granite Bay. Silent auctions will be held during both parts of the event. For more details, visit onefitbody.net.

November 14 – Root Cellar Genealogical Society Meeting. Get connected with your roots by using ancestry.com. From 7-8:30 p.m. at the Christ Community Church in Carmichael, listen to Tamara Noe’s presentation of “Ancestry.com—Discover the Power.” Make your “finds” more relevant to your family searches by learning about filtering tools on this ever-expanding website. Come early for a pre-meeting at 6:15 p.m. to join an open discussion on the “Eras of U.S. History.” For more details, visit rootcellar.org.

November 15 – 18th Annual Folsom High School Crab Feed & Auction. Enjoy crab, live music and both live and silent auctions at the Folsom Community Center—all while raising money for Folsom High School’s Music Boosters program. For times, tickets and more details, visit folsommusic.org.

November 16 – Capitol Pops Concert Band.

Don’t miss this popular group consisting of 71 musicians (ranging in age from highschool to 99) at the Cameron Park

Community Center from 7-9 p.m. Doors open at 6 p.m. For more details and tickets, visit cameronpark.org.

November 17 – Jack and the Beanstalk. Bring the kiddos and enjoy the classic Brother’s Grimm tale presented by California Theatre Center. The two showings will take place at 1 p.m. and 3 p.m. For more details and to purchase tickets, visit harriscenter.net.

and in and out of mythology during this festive cultural experience! Try to keep up with Kevin Horton’s riveting river dancing and listen to classic holiday songs like “Silent Night” and “Little Drummer Boy” with traditional musical instruments (pipes, flutes, fiddles, butler accordions and bohrans). For times and to purchase tickets, visit harriscenter.net.

November 17-January 13 – Waiting for Santa. Antique toys, baby quilts, and miniatures will be on display at the Folsom History Museum’s holiday exhibit.

Hours are Tuesday through Sunday from 11 a.m. to 4 p.m. For more details, visit folsomhistorymuseum.org.

November 29-30 – Small Train Holiday.

Christmas will come early to the California State Railroad Museum at this event featuring interpretive handcar rides, musical entertainment, amazing scale and model toy train displays, and story time with Mrs. Claus! The fun will take place from 10 a.m. to 5 p.m. both days. For more details, call 916-445-6645.

November 20 – Wild Wednesday. Kids age 5 and older can join Folsom Zoo’s volunteer docents for stories and an animal guest from 3:30-4:30 p.m. For more details, visitfolsom.ca.us/depts/library.

SAVE THE DATE

November 22-24 – Vivian Lee Quartet: A Tribute to Billie Holiday. Listen to the beautiful tunes of well-known and not-sowell-known jazz vocalist “Lady Day.” For times and tickets, visit harriscenter.net.

November 23 – Old Fashioned Christmas Faire. Show your holiday spirit a little early at the Cameron Park Community Center.

Share and explore seasonal craft ideas from 10 a.m. to 4 p.m. during this free event. For more details, visit cameronpark.org.

November 28 – Folsom Zoo Thanksgiving.

Watch the animals receive a festive meal and a pumpkin pie treat at 11 a.m.! For more details, visit folsomzoofriends.org.

November 28 – Run to Feed the Hungry. Join more than 28,000 expected participants at this 20th annual 5K run/walk and 10K run that supports the Sacramento Food Bank & Family Services. For more details, visit runtofeedthehungry.com.

November 29 – Free Admission Day & Canned Food Drive. As a way of saying thank you to visiting guests throughout the year, Fairytale Town will offer free admission to guests who bring one canned food item the day after Thanksgiving from 10 a.m. to 4 p.m. These donations will go to the Sacramento Food Bank & Family Services’ “Holiday Spirit of Giving Food Drive.” For more details, visit fairytaletown.org.

November 29-December 1 – An Irish Christmas. Dance through generations

December 1 –Palladio Tree Lighting & Activities. Families will enjoy Santa carriage rides from 1-4 p.m., and the tree lighting, activities and refreshments from 4-5 p.m., all at Folsom’s Palladio at Broadstone. Santa carriage rides will be offered from 1-4 p.m. every weekend in December, though the 22nd. For more details, visit gopalladio.com.

December 7-8 –Homes for the Holidays Tour. Feast your eyes on glittering garlands, magnificent holiday collections and dramatically decorated Christmas trees, as you tour five beautiful El Dorado Hills homes all dressed up for the holidays.

Entertainment, cookies and cider will be offered at many of the homes. The touring takes place from 10 a.m. to 5 p.m. both days. For tickets and more details, visit sierrafoothills.assistanceleague.org.

December 7-8, 13-23 – Wild Nights and Holiday Lights. See the twinkling wonderland at the Folsom City Zoo Sanctuary from 5-8 p.m. Thousands of LED lights and decorated trees donated

by Bambi’s Christmas Tree Land will illuminate the animal’s playground. Don’t miss carolers, refreshments, rides on the mini steam train (the Starlight Express), a visit from Santa Claus, and the zoo’s very own “Santa Paws.” For more details, visit folsomzoofriends.org.

December 21-22 – It's Christmas Once Again. Placer Pops Chorale presents this candlelight concert directed by Lorin Miller.

The curtain opens at the Harris Center at 2 p.m. on both days. For tickets and more details, visit harriscenter.net.

•

For even more events happening in our area, log on to our website: stylemg.com and click on Calendar. And, be sure to check out our Blog! Send your events to info@stylemg.com.

22 stylemg.com - November 2013

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Karen Tucker, Yvette Haluck and Dayna Wergedal

Folsom Community Center, September 28 Photos by Dante Fontana.

Mel Amatulli and Bre Hill

Kirk Fletcher, Matt Crane and Hilary Crane

Kevin and Jenn Puschkaric with Jake and Quinn

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Hiba Elkhatib, Brandon Hubbard and Hla Elkhatib

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Susanne Linnane and Danny Stockton

Historic Folsom September 14 Photos courtesy of Judy Bujold and Karen’s Bakery Café.

Renee and Jim Snook of Snooks Chocolate Factory Tatiana Krauchuk passes out pretzels as part of the live art entertainment

Evelyn Abel, owner of Abel’s Apple Acres, and family Jane and Harold Samboy

Folsom Zoo Zookeeper Karrie Kolodziej displays art made by the animals

CASABLANCA IN THE HILLS Lake Hills Church El Dorado Hills September 21 Photos by Talisman Studio.

Megan Murphy, Maggie Johnson, Kyler Spickler and Mike Harklerode of Karen’s Bakery Café

Laurie Clupper, Jennifer Getting, Susan Hamlin, Michele Smith and Kathy Hurd

24 stylemg.com - November 2013

Cherie Norton, Bill Freeman and Tracy Beezley

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outtakes The rain didn’t stop attendees from enjoying the event

Beverly and Will Kempton and Donna Holderness

Ten’e Lancaster and Patricia Williams

Kayla Leps, Cauleen Doughty and Paige Hyatt Digger and Sharon Williams

FOLSOM LIVE Sutter Street Historic Folsom September 21 Photos by Tom Paniagua.

MERCY MEDICAL GROUP GRAND OPENING CELEBRATION

NINTH ANNUAL ST. JOHN’S FAMILY FUN RUN

1264 Hawks Flight Court, El Dorado Hills, September 26 Photos by Dante Fontana.

Folsom City Lions Park September 22 Photos by Sarah Minton Bumpus.

Christopher Olson, M.D. Fun Run Chair Sarah Bumpus and Co-Chair Jeff Bauman

Wing-Yan “Cindy” Yuen, M.D., Teresa Cuthbertson, MSN, NP-C and J. Kevin Deitchman, M.D. Samantha Fleener, L.V.N. with Lucas

DJ Beau Paulsen with friends

Sister Bridget McCarthy

Leah Capuchino with Ruby Youth runners take a break after their race

Daniel, Spencer and Luc

Breanna, Lauren and Aiyu

If you know of any events happening in the Folsom, El Dorado HIlls area or have photos you would like to share with us, please submit them to info@stylemg.com. And, to see more Outtakes photos, visit our website: stylemg.com.

26 stylemg.com - November 2013

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thearts

mae christensen Talent Blossoms

by Abigail Blank

M

ae Christensen didn’t always spend her days translating breathtaking florals and landscapes onto canvas. As a young military wife and mother, time did not afford her the opportunity to indulge in artistry. Yet, in retirement, her love affair with oils and pastels blossomed, and an award-winning artist was born. Her work has been featured in International Artist Magazine and received numerous awards.

I was lucky enough to grab a few minutes with Christensen to chat about how she came to find herself as an artist, how she works, and her words of wisdom for the younger generation of up-andcoming artists.

AB: What is your most important artist tool? Is there something you can’t live without in your studio?

MC: This is a difficult question to answer, because there are a lot of tools in my studio, but I would have to say my camera is something I couldn’t live without. I don’t paint en plein air, since I can’t carry all the supplies required to paint on location or stand for hours while the light is good, so I compose paintings with my camera and paint them later in my studio. Painting on location is preferable, but not an option for me, so my camera is very important.

28 stylemg.com - November 2013

Photo by Dante Fontana.

AB: How and why did you start making art?

MC: I was always interested in art, but I married young to a military man, had a family and moved around a lot; [therefore, I] didn’t have time to pursue art until I was retired and [able] to think about art as an interest. I started to paint and fell in love with oils and pastels. It soon became a passion and took over my life.

AB: How do you know when a work is finished?

MC: When I’m satisfied with the finished painting, which may be months after I’ve completed it. Some paintings are finished quickly and others have to be put aside and looked at later (if I think something else is needed to complete it).

AB: Is there a piece of work you’re most proud of? Why? MC: The painting I’m most proud of is a small 11”x14” portrait of my father that was done spur of the moment, as he watched me paint and visited with me in my studio. I took my pastels and started sketching him as we talked. The painting took just a few minutes to complete, almost as if something was guiding my hand. It was a perfect likeness of him; he was so moved I had painted him without his knowing…he loved it. My father passed away in 2009, and I can see him anytime I want… his portrait is in my hall.

Top photo by Dante Fontana; other image courtesy of Mae Christensen.

AB: You work in oils, pastels and watercolors. Is there one medium that’s your favorite to work with? Why? MC: I don’t have a clear favorite. I love the smell of oil paints, and the ease with which the oils flow over the canvas giving you the ability to change and correct as you paint. I fell in love with pastels because the colors are so brilliant, vibrant and vivid. Each subject I paint determines the medium I use, so I enjoy both. I also enjoy working with stained glass, and am currently working on a fivefoot window square for my son as a housewarming present.

AB: Your work has received many awards. Is there one you’re most proud of?

MC: A pastel painting titled Eternal, which I entered in and won an award for at the first Sierra Pastel Society’s “Pastels on High” international show. I was so excited because it was my very first attempt painting with pastels, and was my first award; what’s more, the award-winners of that show were featured in Pastel Journal. A lot of firsts happened then!

AB: What would you most like to say to young artists?

MC: I would tell them to follow what their heart is telling them. Anyone can learn to draw and paint; what makes an artist is the LOVE of drawing and painting. Don’t let anyone discourage you—not the judges in shows, not the opinion of others, or your own occasional

Regal

Home to Roost

Waiting for Better Times

frustrations either. If you love art, you’re an artist and don’t let anyone tell you differently!

•

For more information, visit maesart.com.

artbeat November 8-January 3 & November 15-January 9 – Folsom Focus Photo Contest & Playtime: the Art of Toys Exhibit. At The Gallery at 48 Natoma’s Community Gallery, over 200 entries in the Seventh Annual Folsom Focus Photography Contest will be on display (November 8-January 3). At the Main Gallery, holiday dreams come to life with Michael Sacramento’s large-scale acrylic paintings and Rebecca Casey’s mixedmedia toy assemblages (November 15-January 9). For more details, visit facebook. com/thegalleryat48natoma.

November 2013 - stylemg.com 29

health&wellness

Dreams and Your Mental Health

by Jacqueline Renfrow

Y

ou wake up hot and sweaty to the same dream again: You’re back in school and late for a test. You’ve had this recurring dream for years; maybe the school changes or the reason you’re late varies, but you always feel the same.

What’s troubling this time is the dream has woken you up four nights in one week.

Are you stressed about work? Is your relationship on the fritz? Is your brain trying to tell you something? Style spoke with Kelly Clancey-Spruiell, a licensed marriage and family therapist for Dignity Health Medical Foundation’s Children’s Center South, to

WHAT ARE DREAMS? On a scientific level, dreams are the firing of neurons in the brain, a way for our minds to process the day’s events. “In order to process your day’s events into long-term memories, you need sleep and those REM dream cycles,” Clancey-Spruiell says. In fact, sleep disorders or medications that interfere with the ability to sleep and dream can affect a person’s long-term memory.

Worried you’re not dreaming? ClanceySpruiell says you probably are, you just might not remember the dream if you wake up in a non-REM cycle. With our Western culture of alarm clocks and on-the-go schedules, it leaves little time to wake up slowly and remember the night’s events.

ANALYSIS & INTERPRETATION For most of us, the intrigue of dreams is our interpretation of the subconscious.

We’re often eager to interpret images in our dreams as they relate to something bigger in

our lives. For instance, does dreaming about water mean a new beginning? ClanceySpruiell says that while different cultures have different interpretations of specific symbols, mental health therapists are looking for other clues. It’s a repetitiveness that can symbolize something greater in a person’s life, such as a psychosocial stress (trouble in a relationship, mourning a loss or anxiety). And don’t rule out happy stresses: A woman’s pregnancy or a child going back to school can trigger recurring dreams, too.

THE MENTAL HEALTH FACTOR Interpreting repetitive dreams and their themes can help therapists understand a patient’s mental health. For instance, people diagnosed with bipolar disorder often report vivid dreams. On the flip side, people who are depressed or have insomnia often report having few dreams.

Other mental health diagnoses linked to dreams include acute stress disorders, anxiety, and post-traumatic stress disorder (PTSD). “One of the criteria of people with PTSD is that they have dreams where

Photo © Johan Larson/fotolia.com.

wake up

learn more about what dreams can reveal about your mental health.

they’re reliving the experience again and again to try and make sense of something subconsciously,” Clancey-Spruiell says.

There’s also the mental health diagnosis of obsessive-compulsive disorders (OCDs). Those with OCD tend to dream less and instead have parasomnias—a category of sleep disorders that include behaviors such as sleepwalking or sleep talking.

PLAN OF ACTION What’s the first step to take if you’re having troubling, recurring dreams?

First, see a medical doctor to rule out physical health problems. In unison, see a psychologist or counselor about the stressors, and be sure the mental health and medical physicians collaborate. “For instance, if you’re taking medication for a mental health problem, it could be

causing you to have strange dreams and your physician should know,” ClanceySpruiell says.

Most importantly, pay attention. “We often ignore our dreams and say they are just these things that happen,” she says.

“But pay attention to repetitive dreams and then try and look for what the theme is and see if it relates to some sort of a stressor, good or bad.”

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ourkids And the number is rising: In 1997, the incidence was just over three percent.

THE FACTS Research hasn’t pinpointed causes for the allergies or the upswing. “There are unknowns,” says allergist Dr. Kam Rao of Placerville, but modern food processing, genetics and the environment may be factors. As for the increase, it may be due to delayed introduction of allergenic foods, additives, or more accurate diagnoses. Though potential therapies are being

At first, I was so overwhelmed... but now it’s just our way of life.

edible enemies Food Allergies 101 Photo © Eléonore H/fotolia.com.

by Linda Holderness

tested, nothing is available now except avoiding the offending food.

Eight foods cause 90 percent of food allergies: cow’s milk, eggs, wheat, peanuts, tree nuts, fish, shellfish and soybeans. Of these, milk allergy is the most common. Peanut allergy can be the most severe, though fatalities are rare.

INTOLERANCE VS. ALLERGY

T

he death this summer of 13-year-old Natalie Giorgi from a peanut allergy stunned the Sacramento area and made headlines nationwide. The Carmichael teen succumbed after biting into and spitting out a treat that contained peanut butter. Her death spotlighted a medical issue that doesn’t generate a lot of attention, but one which families, schools, doctors and restaurants continually wrestle with: how to protect children with food allergies. It’s not a small problem; food allergies affect eight percent of U.S. children—six million kids—according to a 2011 Northwestern University study.

When a child reacts to a food, only a blood test can determine whether it’s an intolerance, such as lactose, or a true allergy, Rao says; only allergies show positive for immunoglobulin E. November 2013 - stylemg.com 33

ourkids taurant to make sure there are peanut-free menu choices. Not only must Linden’s food not contain peanuts, but it can’t be made on equipment that processes peanut products either. Even residue from a machine that’s been washed—cross contamination—could trigger the allergy. Federal law requires

LIVING WITH FOOD ALLERGIES For the families of children with food allergies, reading labels, monitoring ingredients and toting medication is their way of life.

Linden Tarr, nine, of Sacramento, was just a year old when she reacted to a small taste of peanut butter. Never knowing a time when she could eat anything she wanted, Linden takes her allergy in stride. “If I see something I like that I can’t have because it might have peanuts, my mom will usually make it for me at home,” she says.

Mom Carrie Sessarego has become a master at knowing what and where her daughter can eat. She reads every food label every time she shops—“because ingredients change”—and she scopes out every res-

34 stylemg.com - November 2013

manufacturers to list any of the eight allergens in their foods, but it doesn’t require they reveal when foods are made in facilities that process peanuts.

Linden carries two Auvi-Qs to school every day and the family has distributed several others in the principal’s office, at home and at her grandmother’s house. When school started this year, Linden demonstrated her Auvi-Q to her classmates. In contrast to reports that some allergic kids may be bullied,

Linden’s friends are vigilant about helping protect her, watching out for peanut products at her lunch table, for instance.

Linden brings lunch from home, but she could buy a school lunch. By law, California schools must provide safe meals to allergic children with a doctor’s note, says Suzanna Nye, a registered dietitian with the state Department of Education.

Some local districts have gone further. Elk Grove recently converted its kitchens to be peanut-free, and San Juan’s kitchens have been peanut-free for years. Folsom Cordova has eliminated PB&J and most

districts designate allergy-free tables.

Karen Harvey’s 12-year-old daughter, Emma, of Folsom, isn’t allergic to peanuts but she is allergic to a long list of foods that include wheat, dairy, egg whites, and citrus. Harvey, too, has become an expert label reader.

“At first, I was so overwhelmed,” she shares.

“But now it’s just our way of life.” She has found tasty substitutes for nearly everything—including a dairyand wheat-free pizza—and buys more fresh foods for the family. Like Sessarego, she packs her daughter’s treats for parties and sleepovers. For Harvey, one important ingredient in managing her daughter’s diet is support from other moms with allergic kids. She offers her own encouragement in turn: “At the beginning, it seems so hard to deal with,” she says, “but moms just need to know that it will get a lot easier.”

•

Photo © Shmel/fotolia.com.

Symptoms also differ. Food intolerances generally cause upset stomach or headache, but an allergy is identified by hives, mouth tingling, swollen tongue or throat, difficulty breathing, abdominal cramps, vomiting or diarrhea, rash, cough, dizziness or unconsciousness. Anaphylaxis, the sometimes-fatal response that affected Natalie, is a sudden severe swelling of the tongue and throat.

The antidote for anaphylaxis is epinephrine, which is administered using a tool like EpiPen or Auvi-Q. Though the medication didn’t help in Natalie’s case, “that’s the basic treatment,” says Rao. “Everybody with [a] peanut allergy must carry an EpiPen with them at all times. Children should keep one in school. Anybody can administer it.”

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intel involved Serving People and the Planet

by Bill Romanelli

W

ith 6,000 local employees, Intel is Folsom’s largest private employer—a title that comes with a self-imposed responsibility to give back to the community that the company and its workforce call home.

Responsibility is one thing, but action is another. A full 50 percent, or 3,000, of Intel’s local employees volunteer their time and talent to local schools and nonprofits. Compare that to the national average, where just 29 percent of employed adults volunteer. It’s little wonder that “Intel Involved,” was ranked the “#1 Corporate Volunteer Program” in the region by the Sacramento Business Journal. “Our employees live in these communities and many of them benefit from the services local nonprofits provide,” says Intel’s California Communications Manager, Christina Chin. “Couple that with a corporate commitment to doing what’s right for people and the planet, and the result is a holistic culture of giving. It’s in our DNA.” 36 stylemg.com - November 2013

Within that DNA is a desire for so-called “skills-based” volunteering. It’s not just about donating hours, but expertise to supplement the work nonprofits are doing, and even help them do it better. As a tech company, Intel has an immense suite of skill sets that benefit local nonprofits with free MBA consulting, business plan development, innovation and teaching.

One of the local volunteers who has become an Intel Champion (a.k.a.: community service rock star) is Folsom resident Marne Dunn. Her passion for helping women acquire computer skills even led the company to create a new job position—digital empowerment program manager—just for her.

“I’m so proud of the work Intel does in the community and grateful to have the opportunity to volunteer,” says Dunn. “It helps me stay connected to the community, it benefits real lives, and it teaches in ways that help me be a better, stronger employee.”

•

For more information, visit intel. com/content/www/us/en/corporateresponsibility/community-involvement. html.

Samantha with student

Photos by Dante Fontana.

Top row: Marne; bottom row: Mark, Jeff and Samantha with students

For reasons needing no explanation, much of the focus on Intel’s involvement focuses on science, technology, engineering and math (STEM) education. With that said, employees are encouraged to follow where their passion leads them. That call resounded loudest in 2008 when Intel’s former CEO celebrated the company’s 40th anniversary by calling on employees to donate at least one million hours worldwide—a goal that was met and exceeded, and new records are set every year.

To that point, while people often look to Intel as a corporation to support their causes through grants or donations, the company offers matching funds to support employee volunteer hours. In 2012, Intel’s California employees volunteered more than 300,000 hours, generating more than $2.5 million in matching grants for the organizations they supported.

Therefore, the best bet to get Intel involved in an organization is to find a local employee who’s willing to be your champion. “Through the matching program, employees can raise up to $15,000 for their local school or $10,000 for a nonprofit,” Chin says. “They often recruit their coworkers to get involved and help reach those levels. It’s rewarding for them, it helps the nonprofit immensely, and ultimately, it enriches the lives of everyone involved.”

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rumors become reality When Children Give Thanks

I

had heard rumors about this kind of thing. When it happened, I was totally unprepared, but I loved it.

The stage was set during a Mother’s Day phone call last spring. While talking with our son, Bryce, who lived in Tacoma at the time, we surprisingly learned that he might move home for the upcoming summer. Of our three grown children, Bryce was voted “Least Likely to Return Home.” He had cast the loudest ballot himself. For years he’d declared he’d rather live in his car than move back home. I understood that. What man wants to move home after being independent for eight years? However, Bryce had (finally) decided to go to college, so within three weeks of Mother’s Day, it happened. Our son moved home for the summer.

But that wasn’t the surprising event.

When Bryce moved home he joined our younger daughter in the once-empty nest.

Bethany had just graduated from college and was looking for work. Suddenly I had two of my three kids back home—weird, and cool—and that’s when the amazing thing happened.

Returning home from the office one day, I found Bethany sitting in our hammock, my favorite spot on the patio. Since she was sitting sideways, there was room for me, so I sat down too. We chatted about each of our days. Then it happened. My daughter said, “Thank you.” Not, “Thank you for sitting with me,” or “Thank you for chatting,” but “Thank you for how you raised me.” I almost fell out of the hammock.

Bethany had started a temporary job with a company that manages student loans.

Part of her job was to sort the mail. As she worked through piles of loan applications, she began to realize how much debt kids are carrying out of college. She, her mom and I had worked hard to make sure she would graduate without any debt. Now she was feeling the freedom of that choice, and she thanked me.

Soon after, my son came home from his summer job working with a local contractor. He came out to the patio with Bethany and me. He had no idea what we’d been talking about, but suddenly he said, “Dad, I want to thank you for raising us in a clean house.” (He’d been working in a messy place, I guess.) Bethany and I burst into laughter. Bryce looked more 38 stylemg.com - November 2013

confused than I felt, but it was a beautiful moment: Two of my children had said thank you in the same evening.

Parenting is often a thankless job. No child says, “Thanks for changing my diaper,” or “Thanks for springing for that trip to Disneyland,” or “Thanks for all those years you spent coaching my soccer team.”

But for some untold, mystical reason, here were two of my kids on the same night expressing gratitude for my role in their life as a dad.

I had heard rumors about this kind of thing; when it happened, I loved it.

•

Brad Franklin is the founding and lead pastor at Lakeside Church in Folsom.

Bryce, Bethany and Brad

Hammock photo © alexnika/fotolia.com. Family photo courtesy of Brad Franklin.

by Brad Franklin

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Snooks Coffee Mug, $9.50 at Snooks Chocolate Factory, 731 Sutter Street, Folsom. 916-985-0620, snookscandies.com.

Cadence Corner photo by Aaron Roseli; Bark Avenue and Snooks photos by Justin Buettner. All other photos courtesy of their respective companies.

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warm welcome 9 Ways to Prepare for Holiday House Guests

by Kerrie Kelly, ASID

W

hen friends or relatives come to visit for the holidays, make their visit a pleasurable one, by thinking ahead and offering them your gracious home. Fruit baskets and floral arrangements are not necessary, just a bit of thoughtfulness and good planning. The following steps will walk you through what you need to know to make your next hosting experience a great one for everyone.

1

SAVE YOUR BEST PARKING SPOT

PROVIDE A GRAB-AND-GO BREAKFAST STATION

If parking in your neighborhood is limited, be sure to reserve your off-street spot for guests. Go out ahead of time and track down a convenient street spot if you need to—just don’t make your guests spend their first moments at your place looking for a spot.

3

Keep fresh fruit, breakfast cereals and other essentials together on the counter for early risers. Give guests a quick kitchen tour the night before so they can get their morning coffee or tea without waiting for you. If you want to set an extra special table, adding a monogrammed mug and a small flower arrangement is lovely and doesn’t take much effort.

2 SET A CASUAL TONE All photos by Brian Kellogg Photography.

Cleaning your home before guests arrive is a must; however, keeping things close to the usual state of things around the house will help put guests at ease.

Newspapers on the coffee table and a casual playlist in the background will set the stage for relaxation.

4

PREP YOUR FRONT PORCH This area is the first thing guests see when visiting your home, so make sure it’s well lit, freshly swept and outfitted with clean cushions and fresh plants.

November 2013 - stylemg.com 43

homedesign

With the oversaturation of high-tech gadgets in our lives these days, it can feel really refreshing to unplug for an afternoon. Play board games or cards, work on a big puzzle, read, chitchat, or go for a walk.

STOCK BEDROOMS AND BATHS WITH ESSENTIALS

You don’t need to be outfitted like a four-star hotel, but certain basics should be in place to make your visitor comfortable. Essentials include fresh sheets, pillows and blankets on the bed, window coverings, a working light, bath towels, a wastebasket and a cleared shelf and hanging closet area.

Bonus items include a fan, iPod docking station, clock, hairdryer, snacks, mini toiletries (such as razors, aspirin and hairspray), and a surge protector for charging devices.

8 6

ALLOW FOR DOWNTIME It’s all too easy to over-plan activities for holiday guests. Having a few tentative outings or other visitors on the agenda can be helpful, but avoid the urge to fill every last minute. Most guests will really appreciate some blocks of unstructured time to relax, chat, read, nap, or even venture out on their own.

7 GIVE GUESTS A JOB IN THE KITCHEN

When dinnertime rolls around, feel free to have guests pitch in with a few simple tasks in the kitchen. Ask them to set the table, pour the wine, choose the music, prep greens for a salad and soon your visitors will feel right at home.

9

RECONNECT AT THE END OF THE DAY

Even if you and your visitors part ways during the day, it can be nice to regroup and kick back together at the end of the day. Make a ritual of carrying snacks and beverages into the living room or onto the covered porch and sharing stories about your day.•

Kerrie Kelly is an award-winning interior designer, author and multimedia consultant. She has authored two books: ‘Home Décor: A Sunset Design Guide,’ published by Oxmoor House, and the newly released ‘My Interior Design Kit,’ with Pearson Professional and Career Education. To contact her, visit kerriekelly.com or call 916-919-3023.

44 stylemg.com - November 2013

Photos 5 and 6 by Brian Kellogg Photography. Photo 7 © corepics/fotolia.com. Photo 8 © termis1983/fotolia.com. Photo 9 © Rido/fotolia.com.

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ANNUAL RECIPES REMEMBERED FROM OUR FAMILY TO YOURS, It’s time again to gather ’round the table with family and friends and recount the memories of celebrations past amidst the sharing of scratch-made food.

This year we keep tradition and give you a gathering of Style readers’ most favorite celebratory recipes.

Apple and Sausage Stuffing Submitted by Debra Linn; recipe from epicurious.com • • • • • • • • • •

2 tbsp. vegetable oil 1 lb. spicy pork bulk sausage 1 cup celery, diced 1 cup onion, diced 1 cup peeled and cored apple, diced 2 garlic cloves, minced 1 tbsp. fresh parsley, chopped 2 tsp. fresh sage, minced 1 bay leaf 8 cups, 1-inch cubes French bread

THANKSGIVING THOUGHT: “I’m thankful that although none of my kids will be home for Thanksgiving, each of them will be spending the day with someone they love.”

—Debra Linn

46 stylemg.com - November 2013

with crusts (from 1-pound loaf) 1 cup whole milk 1 cup low-sodium chicken broth 2 tbsp. (1/4 stick) butter, melted 3 large eggs, beaten to blend Heat oil in heavy large skillet over medium heat. Add sausage and sauté u n t i l co o ke d t h ro u g h a n d b row n , breaking into pieces with spoon (about 8 minutes). Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet.

Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)

Preheat oven to 350 degrees. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth and butter in bowl to blend. Mix into stuffing; season with salt and pepper.

Mix in eggs; transfer to prepared dish.

• • • •

Bake uncovered until cooked through and brown, about 50 minutes. Yields 8-10 servings.

World’s Best TurkeyBrine

Opposite page: opening photo © hitdelight/fotolia.com, stuffing photo © ilumusphotography/fotolia.com.This page: turkey photo © OlgaNayashkova/fotolia.com, Biscuit photo © BrendaCarson/fotolia.com. Aimee Carroll's family photo by Little Blessings Photography.

Submitted by Aimee Carroll; recipe from foodnetwork.com This turkey brine recipe has become a favorite in my family. A few years ago, my husband roasted a turkey (with this brine recipe) and fried a turkey at the same time. This roasted turkey recipe unanimously won the taste test over the fried turkey! We were all shocked!

Grandma Ethel’s Baking Powder Biscuits Submitted by LeeAnn Dickson • • • • •

4 cups unbleached flour 2 tbsp. baking powder 1 tsp. salt 1-1/2 cups of ice-cold butter 2 cups buttermilk (approximate) Sift and combine the dry ingredients into a bowl and cut in the butter with two knives or pastry blender until butter is completely incorporated into the flour. Slowly add the buttermilk until the dough is just pulling off the sides of the bowl. The mixture should be somewhat dry. Roll out dough onto a lightly floured surface. Knead if needed. The trick to great fluffy biscuits is to handle the dough as little as possible.

Pat or roll out dough until it's at a desired height (between 1/2 to 3/4 inches high). Cut into rounds with a biscuit cutter or section into squares with a knife. Bake on a parchment papered cookie sheet at 450 degrees for about 12-15 minutes. Serve hot with lots of butter. Yields about 24 biscuits.

THANKSGIVING THOUGHT: “Our holiday dinners were always special because my beloved Grandma Ethel would come visit for the whole week. Sometimes my dad, who worked on the railroad, had to work on Thanksgiving, so our big meal might be Friday or Saturday; you just never knew when the big bird would pop out of the oven.

These were fun and memorable meals.

Thanksgiving was not Thursday...it was the day my dad was home.”

—LeeAnn Dickson

• 1 (14-16 pound) frozen young turkey FOR THE BRINE: • 1 cup kosher salt • 1/2 cup light brown sugar • 1 gallon vegetable stock • 1 tbsp. black peppercorns • 1-1/2 tsp. allspice berries • 1-1/2 tsp. chopped candied ginger • 1 gallon heavily iced water FOR THE AROMATICS: • 1 red apple, sliced • 1/2 onion, sliced • 1 cinnamon stick • 1 cup water • 4 sprigs rosemary • 6 leaves sage • Canola oil Two to three days before roasting: B e g i n t h aw i n g t h e t u r key i n t h e refrigerator or in a cooler kept at 38 degrees. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees.

Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with

THANKSGIVING THOUGHT: “This year I’m feeling especially grateful for the birth of our healthy baby girl. She has completed our little family and we’re soaking in every moment of her sweetness.”

—Aimee Carroll

paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes.

Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees. Set the thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2.5 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. Yields 10-12 servings

November 2013 - stylemg.com 47

Submitted by Desiree Patterson, recipe by Emeril Lagasse • • • • • • • •

1/4 cup kosher salt, plus more for seasoning 1 lb. medium shrimp, peeled and deveine 1/2 lb. bay scallops 2 lemons, juiced 2 limes, juiced 2 oranges, juiced 1 cup peeled, seeded and diced cucumber 1/2 cup finely chopped red onion 2 serrano chiles, seeded and finely chopped • 1 cup seeded and diced tomatoes • 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces • 1 tbsp. roughly chopped fresh cilantro leaves, plus leaves for garnish • 1/4 cup extra-virgin olive oil Your favorite tortilla chips, pita chips or crostini for dipping Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.

Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.

Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.

To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves and eat as dip with chips or bread, or all by itself!

THANKSGIVING THOUGHT: "I am thankful for my entire family.

Through thick and thin, my love for them grows every day. Just when I think I can't love them any more, I do.”

—Desiree Patterson

48 stylemg.com - November 2013

Submitted by Kerrie Kelly FOR THE LOBSTER STOCK: • 5 lbs. lobster bodies • 1/2 cup peppercorns • 1 bunch celery, rough chop • 1 yellow onion • 4 bay leaves • 1 tbsp. cayenne pepper • 4 tbsp. paprika • 2 tbsp. salt • 2 gallons water • Juice and whole lemon Toss lobster bodies, celery and onion lightly in olive oil, salt and pepper. Roast in the oven at 400 degrees until vegetables are slightly caramelized. In stockpot, add remaining ingredients.

Bring to a boil and then reduce heat to medium low. Simmer for one hour. Reduce stock to 1/2-1 gallon.

FOR THE CIOPPINO SAUCE: • 1/4 lb. butter • 1/4 cup olive oil • 1 lb. bacala or salt cod (rinse in water for three days prior) • 3 red onions, julienned • 1 tbsp. garlic THANKSGIVING • 1/2 cup Italian parsley THOUGHT: • 2 tbsp. chili flakes “We are thankful • 3 cups white wine each day for our • 1/4 cup dry oregano loving family, sincere • 1 tbsp. cumin friendships, and that we • 1 tbsp. white pepper get to do what we love • 3 tbsp. tomato paste each and everyday.”

• 2 tbsp. celery salt —Kerrie Kelly • 2 #10 cans San Marzano tomatoes with basil Melt down butter, olive oil, bacala or salt cod and chili flakes until completely broken down. Add garlic and onions and sate until translucent. Deglaze with white wine. Add parsley, oregano, cumin, white pepper, tomato paste and celery salt and reduce wine by half. Add San Marzano tomatoes with basil and one gallon of stock. Bring to a boil and then reduce heat to low. Simmer for three hours. Add salt and pepper to taste. Blend until completely smooth, like soup. Sauté your favorite seafood, add sauce and pour yourself a glass of wine! Salute!

Cioppino photo © evgenyb/fotolia.com. Ceviche photo © kowalskis.com. Family photos courtesy of respective family.

Shrimp and Scallop Ceviche

Chef Richard’s Palazzo Giuseppe’s Cioppino (San Luis Obispo, California)

Refried beans photo © simplyscratch.com; potatoes photo © AndreyStarostin/fotolia.com; burritos photo © fitmamarealfood.com. Family photos courtesy of respective family.

*Slow Cooker Refried Beans Recipe from sixsistersstuff.com

Slow Cooker Chili Colorado Beef Burritos Submitted by Rachel Lopez • • • • • •

2 pounds cubed stew meat 1 large can enchilada sauce (at least 19 oz.)

2 beef bouillon cubes Slow Cooker Refried beans* 6-8 burrito-size flour tortillas 2 cups shredded cheese (we used Colby jack, but any kind will work) Spray your slow cooker with non-stick cooking spray. Put beef, bouillon cubes and enchilada sauce into slow cooker; cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for approximately 3-4 hours). When beef is done (it will be very tender and flake off when stirred), turn oven on broil. On an ovenproof plate, lay out a tortilla. Place about 1/2 cup of the meat (drain first using a slotted spoon) and a spoonful or two of beans onto the tortilla. Roll into a burrito. Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover and top with cheese. Broil until cheese is bubbly, about 2-4 minutes. Makes 6-8 burritos (depending on how full you make them).

Homestyle Potatoes Submitted by Josiah Velasquez • • • • •

Potatoes (desired amount) Vegetable or canola oil (whatever your preference) Onion, diced Garlic, minced Red chili flakes

THANKSGIVING THOUGHT: “We are thankful for friends and family who we live close by.”

—Haley Titus

• 1 onion, peeled and halved • 3 cups dry pinto beans, rinsed • 1/4-1/2 fresh jalapeño pepper, seeded and chopped • 2 tbsp. minced garlic THANKSGIVING • 3 tsp. salt THOUGHT: • 1-3/4 tsp. fresh ground black “I am thankful for pepper eve r y b l e ss i n g G o d • 1 / 8 t s p . g r o u n d c u m i n has given me. From (optional) my amazing husband • 5 cups water and our five children to • 4 cups chicken broth all the precious friends Place the onion, rinsed beans, and families we have jalapeno, garlic, salt, pepper and the privilege to do life cumin into a slow cooker. Pour in with—it is truly a season the water and chicken broth and of thankfulness.” stir to combine. Cook on high for —Rachel Lopez 8 hours, adding more water as needed. Note: If more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

• Rosemary • Salt and pepper Take the desired amount of potatoes and put them in the microwave for 2 minutes. (You can boil them but it takes considerably longer.) Rotate the spuds and put them back in the microwave for another 2 minutes until medium soft to the touch. Dice to desired size (not too small or they will fall apart). Fry potatoes on medium heat with oil. Mix with diced onion, garlic, black pepper, red chili flakes, rosemary and salt (to taste). Fry for 10-15 minutes or until golden brown.

November 2013 - stylemg.com 49

Submitted by Emily Dallosta

Pumpkin Chocolate Chip Pancakes Submitted by Maria Garcia

Sonora Eggs Submitted by Gena Wiskus • • • • • • • •

12 eggs beaten 1 pint cottage cheese 1 lb. Cheddar cheese 1 lb. pepper jack cheese 4 oz. Ortega diced green chiles 1/2 cup flour 1 heaping tsp. baking powder 1 cube melted butter Mix eggs, cottage cheese, Cheddar cheese, pepper jack cheese and Ortega chiles together and add flour, baking powder and melted butter. Bake at 350 degrees for 35-40 minutes in a 13x9 inch pan. Serve with salsa and sour cream.

THANKSGIVING THOUGHT: “I am thankful for my abundant blessings—my husband, our children, their significant others—and for the joy and love that they share not only with our family but with those people whose lives they touch on a daily basis. I am also thankful for the blessing of good health.”

—Gena Wiskus

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These are such a fun, healthy treat, especially if you use dark chocolate chips, for big and little kids alike and have been a hit with our family for the past couple of years!

• Pancake mix (preferably the kind where all you add is water) • 1/2 cup canned pumpkin • 1/2 cup chocolate chips P re p a re p a n c a ke s p e r p a c ka g e instructions (following the serving size of 8-10 pancakes). Stir in pumpkin and chocolate chips. Make pancakes on griddle per package instructions. Makes 8-10 pancakes (depending on their size).

THANKSGIVING THOUGHT: “I am always thankful for my healthy family but this year, in particular, I am thankful for second chances we get in life. I have the opportunity, thanks to my hardworking husband, to go back to school and am savoring every moment of learning and soaking up as much knowledge as I can get!”—Maria Garcia

• • • • • • • • • • • • •

1 3/4 cup all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/8 tsp. ground cloves 1/3 cup vegetable oil 1/2 cup brown sugar 1 egg 1 tsp. vanilla extract 3/4 cup pumpkin 1/2 cup milk

FOR THE COATING: • 1 stick unsalted butter, melted • 2/3 cup sugar • 2 tbsp. cinnamon Preheat oven to 350 degrees and spray mini muffin tins with non-stick cooking spray. Combine flour, baking powder, salt and spices in a bowl and whisk until combined. In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin and milk.

Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes. Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After poppers cool for a few minutes, LIGHTLY coat them in butter (I prefer to brush on the butter) and roll them in the sugar mixture.

THANKSGIVING THOUGHT: “This year I’m thankful to live so close to my family. It’s fun to get together and hang out, and it’s really nice to have parents who are willing to watch their grandson. I love having the extra help and they love doing it!”

—Emily Dallosta

Sonora Eggs photo © razmarinka/fotolia.com; pancakes photo courtesy of Maria Garcia; pumpkin poppers photo © matka_Wariatka/fotolia.com. Family photos courtesy of respective family.

Pumpkin Poppers

Harvest Fudge Submitted by Maria Garcia

Pesto photo © Melastmohican/fotolia.com; turkey chili photo © arinahabich/fotolia.com; harvest fudge photo courtesy of Maria Garcia.

• 1 can chocolate frosting • 1-8-10 oz. bag of chocolate chips • 1/2 cup candy corn (any flavor) Melt frosting and chocolate chips in nonstick (if you have it) saucepan over low heat until melted, remove from heat and stir in candy corn. Place aluminum foil on bottom and over sides (for easy removal of fudge once set) of an 8x8 pan and spray with nonstick spray. Pour fudge in pan and smooth out, place in refrigerator and let set for at least 2 hours, then lift out of pan using foil handles and cut into squares and eat!

Pesto Stuffed Shells Easy Turkey Chili Submitted by Breanne Randall • • • • • • • • • •

1 lb. ground turkey meat 2 tbsp. olive oil 2 packets taco seasoning 1 white onion, diced 1 can tomato paste 2 cans diced tomatoes 1 can kidney beans, drained 1 can corn, drained 1 can black beans, drained 3 cups water Cook diced onion in olive oil until translucent, about 3-5 minutes. Add turkey meat and begin browning. Add tomato paste to turkey and onion mixture until thoroughly mixed.

Continue cooking until meat is fully browned, about 3 minutes.

Add remainder of ingredients, mix until combined, cover and cook on low for 30 minutes.

Submitted by Emily Dallosta

• 12-16 jumbo pasta shells • 4 oz. cream cheese, softened • 1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping • 3 tbsp. prepared pesto (homemade or store bought) • 2 cups shredded cooked chicken • 2 cloves garlic, minced • Tomato sauce • Salt and pepper, to taste In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Pour the tomato sauce over the shells, then sprinkle the remaining 1/4 cup of cheese over filled shells. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes, or until shells are bubbling hot and cheese melts.

November 2013 - stylemg.com 51

Submitted by Jennifer Resnicke This recipe is for an Italian cookie and is traditionally made for Day of the Dead festivities. In our family we don’t celebrate Day of the Dead, so the cookie for us is something we make around the holidays.

The cookies are a little unusual because they kind of hollow out when they’re

baked, and the inside falls to the side and cooks in a flat kind of pool; they end up being crispy and delicious and go perfectly with a cup of coffee. This particular recipe came to me from my dad, who got it from his Aunt Anne DiMaggio. One of the things we love about this recipe is that it came with a note from Aunt Anne saying, “This is Hope Mazza’s recipe and she does not grease the pan! … that is a mistake …” She was definitely right about that one.

• 2 tbsp. plus 1 tsp. shortening (can use margarine) • 2 pounds powdered sugar • 4 tsp. baking powder • 5 eggs • 1/2 tsp. cloves • 1/2 tsp. nutmeg

• 1 tsp. cinnamon • 2 tbsp. vanilla extract • 4 cups of flour (not sifted) Mix all ingredients. Roll out pieces of dough on a floured cutting board into logs the width of your thumb. Cut the logs into about 1-inch or 1-1/2 inch long pieces.

Leave them overnight to dry on a floured wooden cutting board (yes, it needs to be wooden, a plastic one or a cookie sheet won’t work). They should get dried out.

Preheat your oven to 350 degrees. Lightly spray a cookie sheet with Pam. Arrange the pieces with ample space in between (four rows of three should be about right).

The cookies will spill out to the side when they cook, so you’ll want the extra space.

Cook for 8-10 minutes and leave on a cooling rack.

THANKSGIVING THOUGHT: “This year I’m most thankful for my family. I know it’s a cliché thing to say, but as I get older (and at the ripe old age of 24) I realize that not everyone is so lucky to be best friends with their siblings, parents, grandparents, uncles, aunts and cousins—and I really am. I’m so grateful that my family appreciates my brand of crazy, and that they love me not in spite of it, but because of it.”—Jennifer Resnicke

Chocolate Pecan Pie Submitted by Breanne Randall • 1 Pillsbury pre-made piecrust • 1-1/2 cups pecans • 1 cup semisweet or milk chocolate chips • 4 eggs • 1/2 cup sugar • 1/2 cup light brown sugar • 1/2 cup corn syrup • 1 tsp. vanilla extract • 1 tsp. cinnamon • Pinch of salt Preheat the oven to 375 degrees. Spread the pecans a n d c h o co l a te a l o n g t h e bottom of the pie shell. In a separate bowl, whisk all of the other ingredients together and pour into pie shell. Bake for around 50 minutes, or until the filling sets. Let cool for 30 minutes and serve with vanilla ice cream and caramel sauce.

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THANKSGIVING THOUGHT: “This year our hearts are full of gratitude for our new baby girl, new beginnings, and a promising future. We really couldn’t ask for more!”

—Breanne Randall

Pecan pie photo © jpldesigns/fotolia.com; Bones of the Dead photo © cookiesitalian.com. Family photos courtesy of respective family.

Bones of the Dead

Macaroons

Harriet’s Last Minute Peach Crisp

Macaroons photo courtesy of Jessica DeLacy; peach crisp photo © laperla_777/fotolia.com. Family photos courtesy of respective family.

Submitted by Jessica DeLacy FOR THE SHELLS: • 4 egg whites, separated when cold, then “aged” for 24 hours (covered), to room temperature • 1/4 tsp. cream of tartar • 1/4 cup superfine granulated sugar • 1 tsp. vanilla extract • 2 cups powdered sugar (Don’t use organic! Doesn’t come out right.)

• 1 cup almond meal (can be found at Whole Foods or Trader Joe’s, in the baking section. Can also be replaced with hazelnut flour.)

• Food coloring, if desired.

(Gel, if you can find it, works best.)

Preheat oven to 350 degrees. Line an aluminum or otherwise light-colored baking sheet with silpat. Sift together the almond meal and powdered sugar. There may be some small pieces of almond left in the sieve when you are done—add these to the sifted mixture. Sifting is optional, but gives the shells a smoother texture.

Whisk the egg whites and cream of tartar on medium until soft peaks form.

Slowly add the granulated sugar, and whisk on medium high until stiff peaks start to form. Add the vanilla extract and food coloring, and then continue to beat until stiff peaks form. Fold in the powdered sugar/almond mixture carefully, as to not deflate the meringue.

Add the mixture into a pastry bag with a #11 or #12 type round tip. To pipe it onto the silpat, hold the bag over the silpat so that the nozzle is about a centimeter above the silpat, and squeeze so that the batter comes out of the pastry bag nozzle and spreads itself out until it’s about the

THANKSGIVING THOUGHT: “We are so incredibly thankful for our family and our time spent together to love and laugh!”

—DeLacy Family

Submitted by Wendy Sipple

size of a half dollar. Space them about an inch apart on the silpat; they don’t bake well if they are crowded. Once an entire sheet is piped, take the entire cookie sheet and whack it on the counter a few times to get the air bubbles out. Let the shells rest for about 45 minutes.

Bake the cookies for 14-16 minutes, or until the feet look mostly dried but the tops aren’t golden. Let them completely cool before moving them off the sheet.

To get off the silpat, gently peel the silpat out from underneath them. The bottoms should be flat, and they should peel off easily.

FOR THE FILLING: Any basic ganache can be used to fill the shells, and really, this is where most of your flavor is coming from. The most basic recipe is for vanilla shells with a chocolate ganache, but some people opt to fill them with jam or lemon curd. My personal favorite is this whipped white chocolate ganache.

• 1/2 cup of heavy cream • 1/2 cup of white chocolate chips Heat the heavy cream in a small saucepan over medium heat. In a heatsafe bowl, add the chocolate chips. Once the cream is simmering, pour it over the chips and whisk until the chocolate is fully melted and incorporated.

Refrigerate until quite cold (best to do this about the time you separate your eggs), and then whisk until the ganache takes on a “whipped” look. Pipe (or use a knife to spread) onto half of the shells, and then complete the cookie!

When I was a little girl we’d go to visit my grandmother and I always knew we would get to enjoy her delicious cooking, especially her desserts. I was always a big fan of her “crisps” (she had a few)—. here’s her recipe for her peach crisp.

• 4-5 peeled, sliced fresh peaches 1 tbsp. lemon juice • 1/2 cup sugar • 1/2 cup graham cracker crumbs • 1/2 cup slivered almonds • 1 tsp. cinnamon • 2 tbsp. butter Preheat oven to 350 degrees. Spread peaches in a 9-inch pie pan. Drizzle with lemon juice. Mix sugar, graham cracker crumbs, almonds and cinnamon, then sprinkle over peaches. Dot with butter.

Bake 30 minutes.

THANKSGIVING THOUGHT: I’m most thankful for healthy and happy friends and family—and a daily dose of laughter. Nothing feels better than a great big belly laugh, each and every day.

—Wendy Sipple Harriet, circa 1942

November 2013 - stylemg.com 53

dine

bamiyan afghan restaurant Indulge in the Exotic

by Jennifer Resnicke Photgraphy by Dante Fontana

The masterful mix of spices and flavors was so unusual and intriguing that I kept eating to discern each ingredient.

Chaplee Kabob

I

have to admit: I’m a reluctant culinary voyager. On a recent Friday night my husband had to reassure me about heading to Bamiyan to try Afghan food. The first thing I noticed was the abundance of deep, rich colors and textures (luxe dark wood tables, crystal chandeliers), and creamy billowing curtains that evoked the decadence of indulging in another culture’s cuisine. Between that and the dim lighting, the space is perfect for a date night.

Being an ardent lover of iced tea, we had to try the Afghan version, which tastes like a delicious combination of Thai and chai teas. All concerns went out the window after this.

It was my first foray into the unusual and scrumptious flavor combinations of Bamiyan.

We ordered the appetizer platter, which included pakawra (potato slices battered and fried crispy), patak (fried, thin dough with vegetable filling), bolani (grilled flatbread filled with seasoned potatoes and vegetables), and our resounding favorite, the samosas, prepared using thin dough that is fried crispy and stuffed with potatoes, peas and spices.

Two dipping sauces accompanied the bevy of fried delights: cool, creamy yogurt and complex cilantro chutney.

My husband ordered the chaplee kebab; ground beef mixed with green onion, seasonings and spices, and grilled in a patty (reminiscent of an Afghani meatball). It came with a side of very long grain rice and reminded me of an ultra-satisfying meat and potatoes-like dish.

My choice was the less-familiar mantoo, featuring deliciously chewy steamed dumplings filled with subtle beef and onions, and an aromatic house-made yogurt sauce with garlic and mint. The masterful mix of spices and flavors was so unusual and intriguing that I kept eating to discern each ingredient. Before realizing it, however, I was staring at an empty plate—still at a loss for what made it so delectable.

Luckily, we saved space for dessert—their homemade rice pudding with cardamom, rose water, sliced almonds and pistachios was phenomenal. Word to the wise: Save some of your iced tea then grab a bite and take a sip—it’ll taste like black licorice. Trust me, it’s time to try Afghan food…if not just for the rice pudding and tea.

•

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Appetizer Platter

Mantoo

Bamiyan Afghan Restaurant, 1121 White Rock Road, El Dorado Hills, 916-941-8787, afghancuisine.com.

restaurantguide Featuring restaurants and eateries in El Dorado Hills and Folsom ** = MAGAZINE DISTRIBUTION POINT

EL DORADO HILLS 36 Handles

1010 White Rock Rd. (916-941-3606 or 36handles.com) British, lunch/dinner, full bar, reservations accepted, outdoor seating available $$ ➻ Healthy and authentic may sound too good to be true, but at 36 Handles you will get nothing short of that. From traditional fish and chips to certified Angus beef dishes, you’ll get a good handle on what this eatery is all about.

The live bands and full bar add to the lengthy list of reasons why it’s the ideal restaurant.

See ad on page 58

Bamiyan Afghan Restaurant

1121 White Rock Rd. (916-941-8787) Afghan/ethnic food, lunch/dinner, full bar, outdoor seating available, reservations accepted, free Wi-Fi $$ ➻ The same people who brought us the Classic Afghan Cookbook, bring those very recipes and vividly unique flavors to life at this local ethnic eatery. The stewed lamb, spinach rice, and pea soup are among some of the exceptional dishes along with the Afghan tea as a flavorsome wrap. The wine racks and oriental carpet décor complement the authentic feel of dining in a foreign land.

sushi crafted by master chefs. With warm atmosphere, flat-screen televisions and topnotch seafood, it is the perfect dining spot day or night.

El Dorado Saloon

879 Embarcadero Drive (916-941-3600 or eldoradosaloon.com) American, breakfast/lunch/dinner, full bar, happy hour, outdoor seating available, reservations accepted $$ ➻ At the El Dorado Saloon, every night is a fun night! Old West décor contributes to its fun ambiance, while the mouthwatering burgers, prairie-fresh salads and chopping block sandwiches—all done saloon-style—will satisfy any cowboy’s appetite. Every night offers something different—from comedy shows and live music to dancing and playing pool. For good food and good times, grab those cowboy boots and head to the hills.

See ad on page 57

Bistro 33

4361 Town Center Blvd. (916-939-0389) Thai, lunch/dinner, full bar, reservations accepted, outdoor seating available $$ ➻ Red curry? Peanut curry? Spicy curry?

Whatever your preference, you can find it all at this authentic Thai restaurant. Not only will you feel as though you are in the heart of Thailand with the themed décor, but you will also get your money’s worth of flavor that will leave you wanting more.

Chiyo Sushi

1121 White Rock Rd. (916-934-0460) Sushi bar, lunch/dinner, beer & wine only, outdoor seating available, reservations accepted $$ ➻ Elegance, sophistication, and top quality fish are a few of the things that make Chiyo Sushi what it is—an ideal place to dine! Located in beautiful El Dorado Hills, this sushi bar features a wide variety of traditional Japanese

4370 Town Center Blvd. (916-932-5025) Café/bakery, lunch/dinner/dessert, beer & wine only, outdoor seating available $$ ➻ Upon first glance, the chic setting and stunning outdoor patio overlooking the Town Center fountains will have you impressed with Selland’s. The seasonal, healthy and housemade menu items are the cherry on top! From eclectic sandwiches and hearty entrées and sides to leafy green salads and pizzas, you’re sure to find something that speaks to you. Got a sweet tooth craving? A variety of desserts are offered and promise to complement your meal.

Sienna Restaurant

3909 Park Dr. (916-941-9694 or siennarestaurants.com).

American, breakfast & brunch/lunch/dinner, full bar, reservations accepted, outdoor seating available, free Wi-Fi $$ ➻ Executive Chef Brian Hawkins has created a mouthwatering menu at this upscale, chic eatery. Specialties include woodfired pizza, fresh fish, hand-cut steaks and a large selection of appetizers. The romantic environment boasts four fireplaces, Italian décor and spacious outdoor patios, which contribute to its warm and classy ambience.

3907 Park Dr. (916-941-6310) Japanese, sushi bar, lunch/dinner, beer & wine only, reservations accepted $$ ➻ Since 2005, Sky Sushi has been serving fresh and tasty rolls at reasonable prices. Located in the eye-catching shopping center La Borgata, it offers a trendy atmosphere with a stylish interior. If you have that sushi craving, satisfy it with their famous “Slap Me” or “Shrimp Lover” rolls. Be sure to get a taste of the crispy tempura and the one-of-a-kind garlic edamame.

Café Campanile

Chantara Thai

Selland’s Market Café

Sky Sushi

4364 Town Center Blvd. (916-358-3733) American, lunch/dinner, full bar, reservations accepted, outdoor seating available $$ ➻ Bistro 33 brings you elegance and fine dining at its best. From the beautiful indoor lighting to the contemporary outdoor fire pits, offering a beautiful view of the fountains, it delights customers with a one-of-a-kind ambiance. Be sure to get a taste of their sweet potato fries with the signature truffle mayo or their well-known French dip sandwich.

4359 Town Center Blvd. (916-934-0734).

French, full bar, reservations accepted, outdoor seating available $$$ ➻ Located at the El Dorado Hills Town Center, is an upscale French restaurant with a beautiful outdoor lake view. A great place to visit for any occasion—from a romantic date to a family dinner. Choose from their a la carte menu, featuring favorites like French onion soup, pork shank and escargots bourgogne. Be sure to save some room for the delicious crème brulee or vanilla crème desserts.

to name a few) and wings (11 flavors to choose from) to the eclectic cocktails. Don’t worry about your drink getting warm, either: Sauce’d boasts the area’s only iced bar drink rail. How about a side of entertainment with your slice? Enjoy live acoustic music on Tuesdays and jazz on Thursdays, or relish the beautiful outdoor patio.

See ad on page 57

The Purple Place

Relish Burger Bar

1000 White Rock Rd. (916-933-3111) American, lunch/dinner, full bar, happy hour, reservations accepted, outdoor seating available $$ ➻ If your favorite sporting event is on, stop by to enjoy it with the delicious tasting burgers crafted at Relish—one of El Dorado Hills’ finest burger joints. With indoor, outdoor and bar seating, it offers the perfect environment for any type of day or night outing. Don’t forget to ask about their house specialty drinks at the indoor-outdoor bar.

Sauce’d Pizza & Cocktail House

879 Embarcadero Drive (916-933-3729 or saucedcocktailhouse.com) Pizzeria, lunch/dinner, full bar, happy hour, outdoor seating available, reservations accepted, free Wi-Fi $$$ ➻ Carnivores, be warned—there is a thin crust, wood-fired Meat Lovers pizza and many unique cocktails to wash it down. The focus here is on (no surprise) the sauces: from the pizzas (garlic cream, BBQ garlic and marinara,

363 Green Valley Rd. (916-933-2616) Traditional American, breakfast/lunch/dinner, full bar, happy hour, outdoor seating available $$ ➻ If you are looking for delicious food, satisfying drinks and a remarkable time, The Purple Place Bar & Grill is the place to be. Join in on the fun with the many events that take place at this sports bar. They offer live music on weekends, a pool table for extra entertainment, and a casual atmosphere for a fun night out.

Windplay Deli **

5003 Windplay Dr. (916-933-9099).

Deli, outdoor seating available $ ➻ Located in a business park, the Windplay Deli is a great place to stop by on your lunch hour. Operated by the owners themselves, they strive to create your sandwich to your preference, accommodating your likes. They offer half and half deals, a variety of soups and home-style chili.

FOLSOM RESTAURANTS Bidwell Street Bistro **

1004 E. Bidwell St. (916-984-7500) French/American, lunch/dinner, full bar, reservations accepted, outdoor seating available $$$ ➻ Bidwell Street Bistro has been serving excellent food and wine in Folsom for more than 9 years.

Executive Chef Wendi Mentink has been praised and winning awards since they opened. Bidwell

November 2013 - stylemg.com 55

restaurantguide Bidwell Street Bistro continued...

Street Bistro also has a private dining room for special events and business dinners. Stop by and enjoy the seasonal menu and extensive wine list.

Fat’s Asia Bistro **

2585 Iron Point Rd. (916-983-1133 or lovemyfats. com) Asian bistro, lunch/dinner, full bar, reservations accepted, outdoor seating available $$ ➻ Classy & trendy ambience Fat’s specializes in handmade dim sum, house-made banana cream pie (Frank Fat’s recipe) and fresh, high-quality Asian food. They have a full bar with high quality spirits and a spectacular wine list, along with patio seating featuring outdoor water features.

Banquet parties are available for up to 30 people.

Experience contemporary Asian cuisine in a spectacular, hip environment.

See ad on page 10

Folsom Palace

1169 Riley St. (916-983-8880 or folsompalace. com).

Asian, lunch/dinner, full bar, reservations accepted, outdoor seating available, free Wi-Fi $$ ➻ For the past 20 years, chef and owner Bill Zheng has been preparing dishes the healthy way, and brings a myriad of experience in the food industry. Using only natural and fresh ingredients, they offer a wide variety of lunch and dinner selections (including many specialties) in generous portions. Dine-in for a mouthful of flavorful fusion dishes all the while enjoying the classy, upscale ambiance.

Hampton’s on Sutter

MEXICAN CUISINE & TEQUILA LOUNGE

Experience Mexquite.

608 Sutter St. (916-985-4735, hamptonsonsutter. com) American, lunch/dinner, full bar, happy hour, outdoor seating available, reservations accepted $$ ➻ You start with the goat cheese appetizer, then indulge in the unique black and blue burger and finish it off with the lemon sabayon dessert and you have yourself the perfect meal. The unique ingredient combinations at Hampton’s on Sutter create one-of-a-kind meals, while the phenomenal customer service and cozy ambiance, with upstairs and downstairs patio seating, leave you with a five-star dining experience.

Jack’s Urban Eats **

2756 E. Bidwell St. (916-984-5553) American, lunch/dinner, beer & wine only, outdoor seating available $$ ➻ Specializing in carved sandwiches and flavorful salads with an option to build-yourown, you are sure to enjoy the perfect meal at Jack’s Urban Eats where consistency and highquality ingredients are a given. The artwork and ambience contribute to its urban look and feel, leaving you with a five-star eating experience at a casual eatery.

Jimboy’s Tacos

708 E. Bidwell St. (916-983-6990 or jimboystacos.com).

Mexican fast food, beer & wine only, outdoor seating available, free Wi-Fi $ ➻ Jimboy’s Tacos opens early and closes late to accommodate your cravings for Mexican food any time of the day. Taste for yourself the Parmesan cheese, crusted shell tacos with one of their many salsa varieties. The Aztec interior décor with the low lighting effect contributes to the feeling of a tangible Mexican restaurant.

Karen’s Bakery and Café **

705 Gold Lake Dr. (916-985-2665) Bakery/caterers $$ ➻ Located in historic Old Folsom is a café and bakery based on European baking traditions.

Stop by for breakfast, lunch or brunch, and leave some room to try one of their many delicious

56 stylemg.com - November 2013

cake selections. If you like what you taste, you can order custom cakes for any and all occasions.

Looking for something you don’t see? Just ask.

Karen’s Bakery Café loves to be creative and provide its customer with all their sweet cravings.

La Bou

404 Blue Ravine Rd. (916-983-3885). 13385 Folsom Blvd. (916-608-2288).

Outdoor seating available $ ➻ For more than 25 years, La Bou Bakery & Café has been serving the northern California region.

Freshness, quality and taste are just a few of the things they balance in their dishes. The selections you can choose from include fresh croissants, espresso drinks, pastries, soups, salads and sandwiches. These locations are in great central areas and offer nice outdoor patio seating.

Land Ocean New American Steakhouse

2720 E. Bidwell St. (916-983-7000 or lorestaurants.com).

Steakhouse/seafood, breakfast & brunch/lunch/ dinner, full bar, reservations accepted, outdoor seating available, free Wi-Fi $$$ ➻ At Land Ocean, you will find the best of the Land and the Sea. The culinary team has created a distinctive menu, which includes hand-cut steaks, wood-fired rotisserie, fresh seafood and more. Owners Mark and Karoline Platt have designed a warm and casual environment and an ambience that leaves you with the full effect of an upscale, luxurious dining experience.

See ad on page 23

La Rosa Blanca

402 Natoma St. (916-673-9085 or larosablancarestaurant.com).

Mexican, lunch/dinner, full bar, outdoor seating available $$ ➻ You’re part of the family at La Rosa Blanca where the friendly staff is always welcoming.

Fajitas, tostadas, or tortas? Making a selection could become a challenge with so much to choose from. With great tasting food, generous portions and a festive environment, you are bound to have the ultimate Mexican experience. Add live music into the mix and you have yourself the perfect Saturday evening.

Mary’s Gold Miner Café

426 E. Bidwell St. (916-984-4181) Traditional American, breakfast & brunch/lunch $$ ➻ Stop by Mary’s Gold Miner Café for a taste of some of the best home-style cooking in Folsom.

With so much flexibility on the menu, you can have breakfast all day, order an authentic Greek dish, or enjoy a pork tamale. Who says kids can’t have fun with their food? Brings the kids along for the special bunny pancakes.

Mexquite Mexican Cuisine and Tequila Lounge**

25095 Blue Ravine Rd. (916-984-8607 or mexquite.com) Mexican, full bar, happy hour, reservations accepted, outdoor seating available $$ ➻ Mexquite Mexican Cuisine and Tequila Lounge complements what the city of Folsom and the surrounding areas are creating for the environment. They provide shade, great tasting cuisine, warmth for the winter months and cooling for the summer time, while providing its neighbors and friends with outstanding service and the highest quality food and beverages.

Enjoy eating out for breakfast? Mexquite now serves Mexican-style breakfast every Saturday and Sunday.

See ad on page 56

Pronto’s Pizzeria

299 Iron Point Rd. (916-608-0720) Italian, lunch/dinner, beer & wine only, free Wi-Fi $ ➻ You haven’t tried it all unless you’ve tried a slice at Pronto’s Pizzeria. Owners Joseph and Diane Benevento came from the East Coast with the family recipes of great Italian dishes. Serving pizzas of all sizes and flavors, it is easy to have

it your way. Not a fan of pizza? Not a problem.

Pronto’s makes a wide variety of dishes, like baked ziti or the eggplant parmigiana, to choose from.

Strings Italian Café

25035 Blue Ravine Rd. Ste. 120 (916-983-8815 or folsomstrings.com).

Italian, lunch/dinner, beer & wine only $$ ➻ Strings Italian Café has been offering enjoyable and affordable Italian dishes in a relaxed atmosphere for the past two decades, and the tradition continues at their new location. Stop by on Wednesdays to indulge in the all-you-can-eat deals or enjoy one of their lunch specials any day between 11 a.m. and 4 p.m. Seniors 62 and older get 15 percent off any entrée, while kids eat free on Sundays and Mondays after 4 p.m.

Taqueria Los Cerros

2405 Iron Point Rd. (916-817-6452).

Mexican, outdoor seating available $ ➻ Taqueria Los Cerros presents itself as one of those cozy, hole-in-the-wall taqueria’s that everyone always raves about. The food, the atmosphere and the prices are all a contributing factor to the ideal fast and delicious Mexican eating experience. Try the carne asada burrito with rice, beans and cilantro with a complimentary side of tortilla chips and you may find yourself coming back for more.

Teriyaki To Go!

614 E. Bidwell St. (916-983-5560).

Japanese, lunch/dinner $ ➻ An inconspicuous but flavorful restaurant with a thumbs up for taste, Teriyaki To Go is an ordinary eatery with extraordinary taste. Some may like the consistent tang of the teriyaki sauce that adds a whole lot of flavor, while others enjoy the panfried noodles. Either way, you are sure to enjoy your meal at this teriyaki establishment.

Thai Paradise **

2770 E. Bidwell St. (916-984-8988 or thaiparadisefolsom.com).

Thai, lunch/dinner, beer & wine only, outdoor seating available $$ ➻ High energy atmosphere, quality food and daily specials are some of the aspects of what makes this eatery true to its name, Thai Paradise.

Voted the best in town by the locals for several years in a row, you won’t want to miss out on the refined flavors of Thai food this restaurant has to offer your taste buds.

See ad on page 55 & 57

Visconti’s Ristorante

Suishin Sushi **

194 Blue Ravine Rd. (916-985-8885).

Japanese sushi bar, lunch/dinner, beer & wine only, reservations accepted, outdoor seating available $$ ➻ Beautifully arranged and mouthwatering sushi is the name of the game at Suishin Sushi.

The use of some of the freshest ingredients, from quail egg, uni and ponzu, gives you the feeling that you’re right by the ocean. The modern, hip atmosphere leaves you at ease as you consume your fish, one roll at a time.

Sunny Garden Restaurant

25085 Blue Ravine Rd., Suite 150 (916-983-8882 or folsomsunnygarden.com).

Asian cuisine, lunch/dinner, beer & wine only, reservations accepted $ ➻ Since 2006, Sunny Garden Restaurant has been serving some of the best and exotic Asian dishes in the area. Every dish is made with fresh ingredients in a traditional way, from their pineapple chicken to the tomato beef chow mien.

Large portions for great prices in a casual, relaxed environment is what you’ll find when you dine at Sunny Garden.

Taiko Sushi

2700 E. Bidwell St., Ste. 100 (916-817-8525, taikosushi.com) Sushi bar, lunch/dinner, happy hour, reservations accepted $$ ➻ When the price is right, the rolls are great and the service is fast and friendly, you know you’re at the perfect sushi restaurant. To make your experience that much better, complimentary miso soup and edamame are served. Stop by Monday thru Friday for happy hour from 2-5 p.m. and enjoy a drink with your roll.

2700 E. Bidwell St., Suite 700 (916-983-5181 or viscontisristorante.com).

Italian, lunch/dinner, full bar, reservations accepted, outdoor seating available $$ ➻ For the past two decades, Visconti’s Ristorante has given the community a taste of Italy with their truly authentic dishes, romantic setting and traditional Italian music. An award-winning restaurant, Visconti’s has been selected for being the best in town for several years in a row. Linguini con gambere (shrimp) and asparagus, and spicy rigatoni alla vodka are some of the pastas they are known for, to name a few.

Wasabi Asia Bistro & Sushi Bar

2371 Iron Point Rd. (916-817-8887 or wasabi.com).

Japanese, beer & wine only, reservations accepted, outdoor seating available $$ ➻ Superb and chic ambience, friendly staff and delicious dishes at reasonable prices – what more can the impeccable Japanese restaurant possibly consist of? At Wasabi House you will be convinced that great service is priority and great food is valued when you try one of their thin beef with scallions or broiled filet dishes.

See ad on page 41

Willow Café & Sweetery

13405 Folsom Blvd., Suite 950 (916-294-7805) American café, breakfast/lunch, beer & wine only, reservations accepted, outdoor seating available $$ ➻ The Willow Café & Sweetery proudly features a seasonal menu with local brews and wines available. The dishes highlight fresh, local and delicious ingredients, using only free-range and grass-fed meats. They offer cuisine to meet a range of dietary needs, including vegetarian, vegan and gluten-free selections.

See ad on page 56

For more restaurant listings in the Folsom, El Dorado Hills and surrounding areas, visit our website at: stylemg.com and click on our extensive restaurant guide.

November 2013 - stylemg.com 57

taste OLD-FASHIONED MACARONI & CHEESE From Sunday Dinners: Food, Family, and Faith From Our Favorite Pastors by Diane Cowen (Andrews McMeel Publishing, 2013, $24.99)

• 8 ounces large elbow macaroni • Olive oil • 1/2 cup (1 stick) butter • 1/4 cup chopped fresh chives • 1 (12-ounce) can evaporated milk • 1 tsp. salt • 16 oz. shredded mild Cheddar cheese Preheat the oven to 350 degrees. Grease a 3-quart baking dish.

Bring a large pot of water to a boil. Add the macaroni and a sprinkle of olive oil. Cook until al dente. Drain and set aside.

Melt the butter in a medium-size saucepan. Add the chives, evaporated milk, and salt, and stir well.

Place half of the macaroni in the prepared baking dish.

Cover with half of the cheese.

dinner date Food and Wine for the Season Layer with the remaining macaroni and top with the remaining cheese. Pour the milk mixture over the top.

Bake for 20 minutes, or until the milk mixture is absorbed. Turn on the broiler for 1 to 2 minutes to brown the top of the cheese. Serves 12

NAPA CELLARS 2012 CHARDONNAY As most people know, Rombauer makes one of the most popular Chardonnays on the market. Napa Cellars may not be as big and mouth filling as Rombauer, but it’s like a “mini Rombauer” for one third of the price! The actual winery was even started by the Frank and Rombauer families.

Napa Cellars 2012 Chardonnay is very rich and toasty with great aromas of apple, tropical pineapple and lush pears. On the palate is ripe fruit and sweet oak with a nice mouth feel; you can almost taste crème brûlée in the glass. The wine’s fruit is hand-selected from vineyards in prime locations around Napa Valley; a portion of the juice is cold fermented in stainless steel tanks, and the remaining is barrel fermented and aged for six months before being put through malolactic fermentation.

With more than 16,000 cases made every year, this wine should be fairly easy to find. For a Napa appellation Chardonnay and at approximately $15 retail, it’s an incredible deal, and is big enough to stand up to this month’s Old-Fashioned Macaroni & Cheese.

—Richard Righton Owner, 36 Handles and Relish Burger Bar

•

Recipe and cookbook photo by Michael Paulsen, courtesy of Andrews McMeel Publishing. Wine bottle photo courtesy of Trinchero Family Estates.

This luscious dish isn’t necessarily a regular menu item for this health-conscious family, but when they’ve just got to have some old-fashioned comfort food, Kirbyjon Caldwell hits the kitchen to make this special recipe the way his mother made it.

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escape

puerto vallarta Mexico’s Friendly New Face

W

hen John Huston filmed Night of the Iguana in 1963, Puerto Vallarta blipped onto the tourist radar. Resorts and restaurants began to pop up, but the little city on Mexico’s Pacific Coast stayed true to its roots. With a recent facelift, and a renewed focus on sustainable tourism, the city has found even more ways to show itself off, and save its natural beauty.

CHECKING IN AND CHILLING OUT A six-hour flight and a short shuttle hop dropped me at CasaMagna Marriott Puerto Vallarta Resort & Spa. The AAA four-diamond property has four world-class restaurants, an oceanfront infinity pool with a swim-up bar, and the city’s largest full-service spa. With 433 rooms, the CasaMagna is large, but doesn’t feel crowded. The resort’s colorful, contemporary Mexican décor, easy-to-navigate layout and friendly, attentive staff give it the welcoming feel of a much smaller hotel. You won’t find crowds of rowdy spring breakers here, but you will find families having fun, and plenty of quiet spaces inside to hang out with a cocktail, a book or a laptop.

From my eighth-floor balcony, scarlet bougainvillea petals fluttered up from the pool garden as fishing boats returned to shore, and people began to gather at the water’s edge.

After checking out the view, I wandered down to the beach and was invited—along with other guests—to participate in “Secretos del Mar”—the local sea turtle rescue program. Hosted by several hotels, the program encourages visitors and local schoolchildren to release new hatchlings into the bay as they learn about protecting the area’s turtle population.

Ocean view lodging at CasaMagna Marriott

60 stylemg.com - November 2013

Aerial view from CasaMagna Marriott

DINE Fredy’s Tucan. Locals know where to find the best breakfast in town. Join them for banana pancakes, eggs Benedict, or one of the many Mexican specials. Great service, huge portions, and most importantly, nonstop coffee.

La Chata. Ask for one of the private balconies overlooking El Malecón (boardwalk). This downtown spot is a good place for a traditional Mexican lunch, or Happy Hour with large margaritas and strolling mariachis.

CasaMagna’s La Casitas Restaurant.

Dine alfresco on the beach with seafood and sunsets, as Chef Fred Ruiz recreates continental cuisine with a Mexican twist.

Try the lime-marinated grilled mahimahi with black bean sauce and a goat cheese tostada.

Ocean view dining at Las Casitas Restaurant

Top photo courtesy of Puerto Vallarta Tourism Board. All bottom photos courtesy of CasaMagna Marriott Puerto Vallarta Resort & Spa.

by Audrey Medina

Vallarta Adventures Extreme Zip Line Adventure Shopping along The Malecon

Tequila tasting

Cathedral photo and shopping photo courtesy of Puerto Vallarta Tourism Board. Zip line photo courtesy of Vallarta Adventures.

Tequila tasting photo and spa photo courtesy of CasaMagna Marriott Puerto Vallarta Resort & Spa.

Cathedral of Our Lady of Guadalupe

EXPLORE El Malecón. Take a quick taxi ride to the center of town, and get an eyeful of art and culture from around the country. Recent renovations have widened the seaside walkway and removed traffic from the milelong public space. Look for Puerto Vallarta’s iconic seahorse sculpture, El Caballito, and Alejandro Colunga and Sergio Bustamante’s quirky sculptures of sea creatures and otherworldly beings. Performance artists impersonate sand sculptures, local painters sell their work, and shops along the way include art galleries, gift shops and restaurants.

Be sure to catch a heart-stopping performance of the Papantla Flyers, where they spin upside down around a 70-foot-high pole as their ropes unwind toward the sand.

Cathedral of Our Lady of Guadalupe. Topped with a crown, this cathedral is a jewel box. Sunlight streaming through its stained glass windows sets off the gold leaf and filigree that decorates its high white walls; sit for a while and soak it all in.

Gringo Gulch. Take a stroll up the cobblestones for great views, and a close look at the hodge-podge architecture in this funky expat neighborhood. Near the top, you’ll find the pink bridge that Richard Burton built to link his house with Elizabeth Taylor’s place across the street.

Cuale Island. Hold onto your bags as you cross the swinging rope bridge; browse stalls filled with handicrafts, silver jewelry, luchador (wrestler) masks and sombreros; look for the statue of John Huston; and search for wild iguanas in the trees.

Vallarta Adventures Extreme Zip Line Adventure. A 40-minute van ride takes thrill junkies deep into the Sierra Madre Mountains. Zip lining through the jungle canopy is just the beginning: The adventure includes a 50-foot rappel, a Tarzan rope swing, a crazy rope ladder, an ATV ride and a waterslide. The highlight of the trip is a 60-mph zip above the jungle for nearly a mile. It’s unforgettable.

Ohtli Spa-Wellness area

INDULGE Ohtli Spa. At 22,000 square foot, CasaMagna’s Ohtli Spa is the largest in Puerto Vallarta. Ohtli—a Huichol Indian word for “path”—uses many healing treatments from the indigenous Sierra Madre Huichol culture.

You’ll be welcomed with a Huichol feather blessing, and rejuvenated with healing treatments using natural ingredients. Ohtli offers a variety of water therapies, Asian massage techniques, yoga and a fully stocked fitness center.

Tequila tasting. Jalisco’s blue agave is the traditional source of tequila, and CasaMagna’s own line has received tequila’s highest honor, the Agave de Oro (golden agave). Join a group tasting led by the resort’s tequila sommelier to learn the liquor’s history, how it’s made, and how to pair the different styles with food.

•

FOR MORE PLACES TO ESCAPE TO, VISIT STYLEMG.COM. November 2013 - stylemg.com 61

introducing

CHERYL PANATTONI FORENSIC ACCOUNTING AND TAX FIRM, INC. 1002 Figueroa Street, Folsom 916-947-8815, cfefightingfraud.com

Cheryl A. Panattoni, Enrolled Agent, Certified Fraud Examiner

Do you know that our editorial is not paid for, nor can it be purchased? In fact, our Introducing and Dine reviews are not paid advertisements. If you’d like your business profiled, please email Megan Wiskus at megan@stylemg.com.

Once we determine when your business will be featured, we will contact you to schedule a time to come out and take a photograph. Thank you!

62 stylemg.com - November 2013

Suzanne Jones

BUSY BEES PRESCHOOL, INC. 1261 Hawks Flight Court El Dorado Hills 916-933-3797 busybeesedh.com

Describe your Business.

I specialize in audit representation, tax preparation, general accounting, education, and protecting the assets of estates and trusts on behalf of the intended beneficiaries. I also specialize in protecting the assets of seniors who give financial authority to others. Protecting my clients from audits is very important to me. I never charge my clients more to represent them in front of the IRS or the State of California, which can save them thousands of dollars.

What was the first job you ever had, and what did you learn from the experience?

From the moment I completed my first accounting class freshman year of high school, I was hooked. My dad was a cost accountant and I wanted to be like him. In college, I was exposed to how forensic accounting can expose financial fraud and the misappropriation of assets. I knew this was the area of accounting I wished to focus on and became a certified fraud examiner (CFE); I am trained to detect, investigate and report on white-collar crime.

What life accomplishments are you most proud of?

The birth of my daughters, Corinne and Breanna, and the birth of my first grandson, Andrew. I am very blessed.

Where do you go when the going gets tough?

I am part of a very close family. My sisters are my best friends, as is my boyfriend. They are my “go-to” people for advice.

What’s your hidden talent?

I studied for more than 13 years in the martial arts: Kenpo Karate, Chen-style Tai Chi and Zen Budokai Jujitsu.

And finally, customer service is…?

Extremely important to me. I consider my clients family and establish long-term relationships with them. I am very approachable and don’t charge for advice over the phone or via email. I pride myself at being available for the convenience of my client, whether meeting at my office or going to them.

Photos by Dante Fontana.

Describe your business. Did you find it, or did it find you?

Busy Bees started more than 17 years ago in Edinburgh, Scotland. Within a few years of moving to California and starting a family, I was ready to set up my school here in El Dorado Hills. We celebrated 10 years of serving the local community in 2013, which I’m proud of.

How are you involved with both the community and your customer?

We’re in the fortunate position of having many families at Busy Bees, so we’ve used this as an opportunity to run food drives for El Dorado Food Bank and collections for Mother Teresa Maternity Home; as well, we’re a collection center for the annual Toys for Tots campaign. We also hold regular events at the school (Fall Festival, Holiday Sing-A-Long, St. Patrick’s Gold Hunt, etc.); the parents enjoy joining their children for these events, and I’ve found they help to build a real connection between the school and families.

Why is your staff the best in the business?

My teachers are completely dedicated to the school and the children in our care. They genuinely care about the children and spend a great deal of time planning and preparing engaging activities. What’s more, they understand the expectations and values shared by parents in the local community.

Where do you go when the going gets tough?

I put on my running shoes and go where they take me.

What’s your favorite local event that you go to?

We love to sit outside of Selland’s Market-Café in the summer and listen to the live music at Town Center. I usually see at least one past or present family there from Busy Bees.

And finally, customer service is…?

Being highly responsive to potential and existing customers, communicating well and always striving to be the best.

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stylemg.com You Can Never Have Too Much Style

For the many celebratory potlucks you may be attending this holiday season or for dinners at home this handy cookbook, “Choosing Sides” by Tara Mataraza Desmond (Andrews McMeel, 2013, $24.95), is filled with recipes for the dishes that make the meal: the sides! Click your way to three tasty main dish companions, including this Persimmon, Pomegranate and Pistachio Salad (pictured)…yum.

10 WAYS TO SPICE UP THANKSGIVING DAY Looking to add some spice to your usual Thanksgiving Day celebrations? We’ve got the ingredients you need to create a new, fun, non-traditional family tradition. Check out these 10 activity ideas.

HELP FOR HOARDERS What is the dividing line between beneficial collecting and unhealthy hoarding? Learn about this growing epidemic and what to do if you or someone you know is suffering.

RAINY DAY MARATHONS Time to curl up on the couch with the family! There are heaps of classic and contemporary TV series and movies set for DVD release this season.

Drumroll, please. Here’s a must-see list of some of our favorites.

STUDYING TIPS FOR YOU AND YOUR TEEN With finals approaching, your teen may need some extra support to bring home those As. Here you will find a few simple steps to help them healthily reach their goals, i.e. no cramming!

64 stylemg.com - November 2013

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tom’stake

gobble up!

Wild Turkeys Take Over

by Tom Mailey

66 stylemg.com - November 2013

thing that looks like it was too close to the barbecue when the gas finally ignited.

Although there’s some evidence that turkeys may have lived here prehistorically, the birds we know today are not native. They come from wild flocks imported from Texas and released in California over a 40-year period (starting in 1959). They’ve adapted well; Gardner estimates there are now over a quarter million statewide.

And they’re not just thriving here. A 2010 USA Today article chronicled the resurgence of wild turkeys throughout America, which is amazing given that by the year 1900, hunting had wiped them out in 17 of their 36 native states. “Turkeys are smart at being turkeys,” Gardner says.

“They’ve evolved to survive and reproduce and they’ve been wildly successful at it.” He says a momma turkey can lay between 10-18 eggs at a time. Maybe it’s the male turkey’s snood—the fleshy protuberance that hangs from the forehead over their bill. The ladies love a snazzy snood.

Benjamin Franklin favored the wild turkey over the bald eagle as the national

bird. The bald eagle, he said , was “Too lazy to fish” and, “a rank coward.” But the wild turkey “is a bird of courage [that] would not hesitate to attack a grenadier of the British guards”…or get a police officer in trouble: A Tennessee cop was suspended recently after firing his gun into the air to scare a particularly brazen turkey off the hood of his patrol car, where it was taking a poop.

Gardner says if we want to try and reduce the birds from roaming, don’t actively feed them. It’s one of the things drawing them to neighborhoods in the first place. Then they look around, realize their predator threat has gone from bobcats to house cats, and decide it’d be a nice place to raise a family. As for deliberate feeding, “You’ve got someone who hates them,” Gardner notes, “living right next door to someone who doesn’t.” For that reason alone, he believes turkeys are here to stay. But don’t you get the feeling the turkeys already knew that?

•

Catch Tom on the Pat and Tom Morning Show on New Country 105.1 and follow him on Twitter @kncitom.

VISIT STYLEMG.COM FOR MORE TOM’S TAKES.

Illustration by David Norby.

I

f ever there was a creature with an overinflated sense of self, it’s the turkey. And I’m not talking about the kind we’re most familiar with this month—the white, factory-farm birds that actually are overinflated, with artificially enhanced breasts that wouldn’t look out of place on a real housewife of Orange County. No, I’m talking about wild turkeys—the kind strutting among us. From Rocklin to Rio Linda you’ve probably seen them, swaggering confidently through neighborhoods, remarkably at ease among well-kept courts and asphalt avenues. Ever make eye contact with one? They look back at you like you’re the one with the problem.

Their brain may only be the size of a walnut but they seem fully aware that no hunter would dare draw a bead as they peck through lawns. Scott Gardner, with the California Department of Fish and Game, has been studying the birds for years, and you can hear the bemused awe in his voice when he, umm, talks turkey. “They are among the most people-tolerant of all animals,” he says. “[In the true wild], they can be one of, if not the hardest, animals to hunt because their hearing and eyesight are so keen.” But safely within our residential corridors, they have few worries. “That doesn’t mean they’re not still wild,” says Gardner. “They might appear to have lost their fear of you, but they haven’t.” Instead, they’ve simply learned the guy in a tie pulling into his driveway probably isn’t going to pull out a shotgun and blast them.

Nor does it appear many residents desire to do them harm. Despite their penchant for digging up gardens and obstructing traffic (I once saw a flock block Foothills Boulevard as they casually pecked their way across the street like one of them had lost a contact lens), Roseville’s Open Space Division Superintendent, Bruce Castelluci, recalls that in eight years, he’s only received one complaint. Maybe it’s just hard to hate some-

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