Salt Flavor for Everyday Life|June/July 2016|$3
A supplement of The Lima News
The
BUZZ
about bees Packing summer’s perfect picnic basket
‘Pretty Plain Janes’ like a big sis
Does your bathroom make you smile?
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Salt Flavor for Everyday Life thesaltmagazine.com Northwest Ohio June/July 2016
Publisher Editor Food Editor Layout Design Content Sales
Pamela Stricker Lora Abernathy Andrea Chaffin Jayla Wallingford Adrienne McGee Sterrett Barb Staples
pstricker@civitasmedia.com labernathy@civitasmedia.com achaffin@civitasmedia.com jwallingford@civitasmedia.com amcgeesterrett@civitasmedia.com bstaples@civitasmedia.com
Contact Salt: editor@thesaltmagazine.com 3515 Elida Road, Lima OH 45807 419-223-1010 Salt is published six times a year by Civitas Media LLC and is available through The Lima News. All Rights Reserved. Reproduction of any material from this issue, in whole or in part, is prohibited. Salt is free to The Lima News subscribers and is also available for purchase at the office of The Lima News. Please buy locally and recycle.
Hide & Shake Find the shaker in this issue and be entered to win a $10 grocery card. Visit our website, thesaltmagazine.com, and click on the Shaker Contest link at the top to be entered. Please include your name, street number, street name, city and zip code. Only your name and city will be published. All entries must be received by June 30, 2016. Only online entries will be accepted. In the April/May issue, the shaker was hidden in the photo on page 24. Congratulations to our most recent winner, Roger Kistler of Ottawa. You could be our next winner!
On the Cover Mimosa sangrias with orange juice, peach Schnapps, Champagne and fresh blueberries. Photo by Brandy J, prettyplain janes.com.
Follow us on Facebook, Twitter, Pinterest and Instagram @TheSaltMagazine.
Tracie J. Sanchez
Front Porch
Front Porch Profile offers a personal glimpse into the lives of notable people in our communities
By Lora Abernathy
Which actor would play you in a TV show about your life? Sally Field. What is the most unusual item on your bucket list? To find a solution to the homelessness and hunger in our own Lima community. I want to leave a legacy.
What is your favorite line from a movie? “You had me at ‘hello’” and “Show me the money” (from “Jerry Maguire”). What do you love most about your community? The people! Lima is a smaller community where you can walk into an establishment and people know your name!
Salt | Northwest Ohio | June/July 2016 | 3
Profile
President/Owner Lima Pallet Company Inc.
Salt CONTENTS
features
3 7 10 14 17 20 22 24
Front Porch Profile: Tracie J. Sanchez
7
With Ohio’s honey bees in danger, interest in beekeeping grows Let’s go to Indian Lake ‘Pretty Plain Janes’ like the big sis you wish you had Packing summer’s perfect picnic basket Thank the U.S. Army for the Red Pig Inn From Nantucket to Lima: In the kitchen with Bob Arnold
10
Out and About
columns
4 | Salt | Northwest Ohio | June/July 2016
5 6
Publisher’s note
By Pamela Stricker
Salt notes
By Lora Abernathy
Recipe Index
14
Asparagus, Spinach and Feta Frittata .............................................23 Blueberry Pork Loin.........................................................................22 Downyflake Cranberry Orange Bread ..........................................23 Kathy’s Banana Bread.........................................................................5 Mimosa Sangria ...............................................................................23 One Pot Enchilada Bake ..................................................................23 Pavlova ..............................................................................................16 Red Pig Inn Sparerib Dry Rub ........................................................21 Sautéed Chicken Breast with Mango Pineapple Chutney...........23
Update In the April/May issue of Salt, we featured Re-Deck of Northwest Ohio. Joe Croft is now Re-Deck’s owner. Croft also owns Elite Paving and Seal Coatings and Elite Concrete Creations Ohio.
20
A little help from my friends By Pamela Stricker
Salt Scoop Send us your favorite recipe. We may feature it in the next issue.
“I get by with a little help from my friends.” — John Lennon From left, Anita Workman, Dana Cochran and Pamela Stricker.
And it’s so true! I have another dear friend, Kathy Plummer, who used to come and help me keep my house clean. Every time Kathy visited, she would come bearing the gift of her remarkable banana bread. I loved coming home to a clean house and a slice of banana bread. Here’s Kathy’s Banana Bread recipe: Ingredients: 1 1/2 cups sugar 1 stick butter, softened 2 dollops sour cream 3 bananas, overly ripe (the blacker the better) 4 tablespoons any type of milk or buttermilk (I use half and half) 2 cups flour 1 teaspoon baking soda 1 teaspoon vanilla extract (almond is also good) 3/4 cup walnuts, chopped (optional) Directions: Preheat oven to 350 F. Using electric mixer, mix together sugar, butter and sour
cream. Set aside. In a separate bowl, mash bananas and milk. Mix well with sour cream mixture. Mix flour and baking soda and add to other mixture. Mix well. Add extract. Blend in walnuts, if you want. Fill either 2 regular size loaf pans or 5 mini loaf pans, after greasing them with oil or baking spray. Foil pans work great, too. Bake the larger pans 60-75 minutes, bake the smaller pans 40-50 minutes or until knife comes out clean. Option: Right before putting pans in the oven, sprinkle cinnamon sugar on top of batter. Now, go call that friend and make some plans together. And in the meantime … please pass the Salt!
Publisher pstricker@civitasmedia.com
Visit our website, thesaltmagazine. com, and click on the Recipe Submission link at the top to be entered. Include a photo of your dish, too, if you’ve got one. All entries must be received by June 30, 2016. Every submitted recipe will be entered in a drawing for a $25 grocery card.
Salt | Northwest Ohio | June/July 2016 | 5
My mother recently connected with a friend of hers. Not just any friend, but one she had lost contact with for decades. The two of them roomed together in Dayton where they both worked at WrightPatterson Air Force Base. Mom was so excited to discover her long, lost friend. The amazing part of this story to me was how my almost-90-year-old mother found her. “How did you find her?” “I Googled her name.” My mother doing searches on the internet. Hmm. She explained the tedious process of the search. She came up empty several times but was tenacious. She came across an obituary that gave her the clue to her friend’s married name. Then, on to Facebook. She finally found the daughter on Facebook, sent her a message, and asked if she was the daughter of her friend. Nothing. No reply … until nearly a year later. She got a message from the daughter who confirmed to her that, indeed, it was her mother my mom was seeking. And, yes, she is still living and is now 93 years old. They have been catching up on the phone and having the time of their lives. Friendships are like that. They come into our lives often for only a season, but remain such precious relationships. There are friends we will cherish for life, even though it may have only been a few years. I have been blessed with so
many sweet friendships. I have lived in so many different locations in my life, and preserving a good friendship has its challenges when geography separates. Two very special friends, my BFFs, are Dana Cochran and Anita Workman. For nearly 20 years, we met at least monthly. Sometimes for breakfast, sometimes lunch, sometimes pedicures, sometimes a weekend at Dana’s lake house. I cannot tell you how important their friendship has been to me. We have wept, laughed, celebrated, prayed and shared life together. The encouragement and life support is priceless. Since moving to Lima nearly a year ago, I have been lonely for my familiar friends — my tribe. I am working on new relationships, but it takes a while. Here are a few necessary ingredients it takes to have a good friendship: • Stay in touch. Don’t wait for someone else to call or write or text. Just do it. • Be honest. Don’t be afraid to share who you really are. Share your struggles, your challenges, and they will feel free to do the same. • Be intentional. Plan your “girlfriend” time into your busy schedule. Make it a priority. • Support each other. Be there for each other when there is despair or when there is an event to celebrate. Proverbs 27:9 says, “Just as lotions and fragrance give sensual delight, a sweet friendship refreshes the soul.” I love that!
Salt Notes
Putting my foot down 6 | Salt | Northwest Ohio | June/July 2016
By Lora Abernathy I’ll admit it. I rocked them like a super model and didn’t care about the health of my future 40-year-old self. Yes, through pouring rain or blowing snow, on green grass or sandy beaches, covering a trial or a festival, my high heels have always kept me “up” on things. I started wearing heels early, probably in junior high, and it wasn’t always a growth spurt that made me taller. The older I got, the higher my heels. High heels made me feel confident and self-assured, maybe because I knew that every step that didn’t lead to me falling down was a victory. (Find daily multiple wins in the little things, lifestyle and mental health experts will tell you. Check.) The last couple of years, though, I’ve had to reconsider my position. With back and knee problems worsening, my doctor instructed me to wear flats or a 1-inch heel — if I absolutely had to wear a heel at all. Say it ain’t so, doc! I loathe the way I look and walk in flats. I don’t feel feminine, which, feminists will probably say, is a product of brainwashing
from a society marketing preconceived notions of femininity. Whatever. Either way, like any good patient, I listened to half of my doctor’s advice, the half that was most convenient for me, of course. I could not go completely flat, so I bought 3-inch heels instead of 6-inch ones, and easily called my efforts progress. In the back of my mind, though, I knew he was right, that I had to do better. The trouble is, when you go to the store, there is not much of an in-between point. You either have to buy a super high heel, a high heel or a flat. There are rarely any good barely high heel choices around 1 inch high that aren’t wedges. With flats coming back in style, I’ve managed to suck it up and buy a few pairs — begrudgingly. I was still in search of the 1-inch heel, however, and I recently ran into some luck. I found a couple pairs in the last few weeks (thank you, Anne Klein, whoever you are), that are about 1 inch high. They give me at least some satisfaction that I’m still in the High Heel Club, while keeping me down to earth in a more healthy position. I am a big believer in the wonderful power of the free market, in the beauty of sup-
ply and demand. I have limited 1-inch heel choices at the shoe store because women are either buying the high heels or the flats — or clogs, which no one should be doing. High heels are not good for us, for so many reasons. We know it, but we keep wearing them anyway. (Guilty over here!) If we are going to change the culture of shoe shopping, of the health of our feet, we must stop buying the ridiculously high heels. If we stop demanding them, manufacturers will stop supplying them. So, join me in standing up for your health today by buying shorter heels and forcing shoe makers to take it down a notch. Consider it a win for good health, if that motivates you, or a small victory for feminism, if that pushes your button. But for goodness’ sake, please stop buying clogs. LORA ABERNATHY Lora is the editor of Salt magazine. She lives in southern Ohio with her husband, Gary, is mom to a yellow Lab named Boris, and trains and competes in triathlons. Reach her at labernathy@civitasmedia.com.
With Ohio’s honey bees in danger,
INTEREST IN
BEEKEEPING GROWS By Amy Eddings
Photos by Amy Eddings
Michael Lablonski of Mike’s Bees n’ Honey breeds bees and sells honey from his hives.
Salt | Northwest Ohio | June/July 2016 | 7
Mike Lablonski, beekeeper, wood worker, auto mechanic and beer brewer, describes himself this way: “I’m that little geeky kid, sitting on a stump,” he said. “Ask me how to get a girl, I couldn’t tell you. But I can tear a tractor engine apart and put it back together again, and then do something as delicate as inseminate a bee.” The divorced 56-year-old handyman may not be lucky with females of the human species, but his life is filled with girls — girls of the species Apis mellifera, the Western honey bee. He keeps and breeds bees. He builds and sells hives. The lawn of his brick home in Forest, in Hardin County, is peppered with brightly painted wooden hives. He estimates he’s got 100 colonies. “My grandfather got me interested in bees when I was 9 years old,” he said. “I started my first colony when I was 13.” Lablonski is one of 4,838 registered beekeepers in Ohio and their interest in bees has grown in importance. That’s because there’s been an alarming decline in the country’s honey bee population. In 2006, beekeepers first sounded the alarm about disappearing hives, a phenomenon now known as Colony Collapse Disorder. Since then, researchers estimate that nearly one-third of all honey bee colonies in the United States have vanished, according to the Natural Resources Defense Council. Last winter was a mild one, but even so, Ohio’s apiaries lost 50.07 percent of their bees, according to a survey by the Bee Informed Partnership. The typical winter loss is around 15 percent to 20 percent. Fewer bees means fewer pollinators for crops such as apples, cantaloupes, cucumber and almonds. The global economic cost of bee decline, including decreased yields and increased production costs, has been estimated at as high as $5.7 billion per year, according to NRDC. Researchers say bee loss is due to four factors: global
8 | Salt | Northwest Ohio | June/July 2016
warming, which has caused flowers to bloom earlier or later than usual; pesticides, which may not kill bees directly but have lethal effects over time as their residues build up in a hive; pests and pathogens like varroa mites and foulbrood; and habitat loss, which leads to malnourished bees. “A colony needs an acre of forage,” said Barbara Bloetscher, state bee inspector with the Ohio Department of Agriculture’s Apiary Program. “I can be driving around in an area where I know there are 80 beehives, but there’s nowhere near 80 acres of forage.” Fields of corn and soybeans don’t count because these plants are of no nutritional value to bees. “It’s the wildflowers, it’s the weeds that used to grow along the roads,” she said. For those alarmed by the disappearance of bees, like Michele Colopy of Akron, providing forage is one easy way to take action. Colopy, program director for Pollinator Stewardship Council, a national advocacy group, has gone so far as to kill her front lawn (she smothered it by covering it with clear plastic) and replace the grass with wildflowers. “Grass feeds nothing except carbon emissions and lawn mowing,” she said. “Unless you’re grazing goats, it isn’t feeding anything.” Others, though, are motivated to do more by raising bees. Beekeepers are reporting an uptick in interest. St Marys beekeeper Mike Doseck, president of the Great Grand Lake Beekeepers Association, said membership has grown from 20 to 70. And participation in the group’s introductory beekeeping class has doubled. “Our club, last year, we had 20 people,” he said of the group’s introductory beekeeping class. “This year we had 40. There’s a lot of women taking it up.” He said other beekeeping clubs are experiencing similar growth. Lablonski said he can’t keep up with the demand for queens, the heart of every hive. “I’m sold out right now,” he told a caller while checking his hives on one of the first warm days of the spring. “We will not have them until mid-June.” He prides himself on breeding docile bees. He performed his beekeeping duties in just a short-sleeved T-shirt and sweatpants. He was not wearing a hood, or body suit of stingproof fabric. He did not wear gloves. He slowly lifted the lid of the hive. Bees drifted out. Some landed on his shirt and bare forearm. Lablonski paid them no mind. “I’m looking to see if the queen’s laying, if the brood’s healthy,” explained Lablonski, who was a former apiary inspector for Hardin County. Varroa mites and bacterial diseases like American foulbrood can quickly overtake a hive and spread to other hives. He used a hive tool to scrape away sticky globs of propolis, a combination of beeswax and resins that bees use to seal openings in the hive.
LOCAL CLUBS • Greater Grand Lake Beekeepers Association. Meets on the second Tuesday of the month, 7 p.m., St Marys Community Public Library, 140 S. Chestnut St., St Marys. No meetings in June, July and August. Contact Mike Doseck at 419-3944215. • Northwest Ohio Beekeepers Association. Meets on the fourth Thursday of the month, 7:30 p.m., Pandora-Gilboa High School, 410 Rocket Ridge, Pandora. No meetings in June, July, August or December. Contact Dwight Wilson at 419-722-1953. One of the many hives dotting Michael Lablonski’s bee yard at his home.
“Last year, we had 20 people. This year we had 40. There’s a lot of women taking it up.” — Mike Doseck on the Greater Grand Lake Beekeepers Association’s introductory beekeeping course “They glue everything down with it,” said Lablonski. “Believe me, they do a heck of a job.” He pried out one of the frames hanging in the hive box, working slowly and deliberately. “You don’t want to roll or crush your queen, or have her fall out and fly away,” he said. “Then you’d need to get a new queen and that can get expensive.” A starter package of three pounds of bees and a mated queen, delivered through the mail, can run around $100 to $150. A pine hive box with frames, a landing board and lid costs around $150. Then there’s the gear: hive tools, honey filters and extractors, honey knives, beetle screens, mouse guards and supplements to help battle mites and disease. Beekeeping is not a rainy-day hobby, though it can be presented that way. “Simple step-by-step instructions!” promises one website, which sells a “quick start” beekeeping kit. But an afternoon with Lablonski shows it’s not quick and easy at all. “One of most important things to do is read,” said Lablonski. “Get into a beekeeping club. Immerse yourself.” Beekeeping is animal husbandry. It requires knowledge and forethought. There’s a lot more to it than setting up a hive, dumping a package of bees inside of it, and closing the lid. But Doseck said the work results in pleasures that are sweeter than honey. “Once you get in and see what they do, they are totally fascinating,” he said. “They are one of the most wonderful insects in the world.”
MIKE LABLONSKI’S READING LIST “First Lessons in Beekeeping,” by Keith S. Delaplane. “The ABC and XYZ of Bee Culture: An Encyclopedia Pertaining to the Scientific and Practical Culture of Honey Bees,” by Amos Ives Root. Root founded A.I. Root Company in Medina, renowned for its beeswax candles. American Bee Journal, $28 for one-year print subscription, $16 for one-year digital subscription, americanbeejournal.com. Bee Culture, The Magazine of American Beekeeping, $25 for one-year print subscription, $15 for one-year digital subscription, beeculture.com.
RESOURCES There are all sorts of books and online resources available to those interested in beekeeping. Here are just a few. • Ohio State Beekeepers Association. The group has regional representatives, a list of master beekeepers and resources including a newsletter and the free “Web-Based Introductory Beekeeping Program.” Visit ohiostatebeekeepers.org. • Ohio Department of Agriculture. ODA’s chief mission is to ensure the health of Ohio’s apiaries through registration, inspection and education. Ohio’s state apiarist, Barbara Bloetscher, can be reached at 614-728-6373 or apiary@agri.ohio.gov. Visit agri.ohio.gov/apiary. • The Ohio State University. OSU’s College of Food, Agricultural and Environmental Sciences runs a Bee Lab that is “dedicated to research and outreach on topics related to honey bees and wild bees.” It offers webinars. • American Beekeeping Federation. A national organization that lobbies on behalf of beekeepers for legislative priorities that include research funding, promoting and protecting honey bee habitats, making crop and disaster insurance available to beekeepers and protecting the American honey market. Visit abfnet.org.
Contributors
ADRIENNE MCGEE STERRETT Adrienne is the lifestyle/ special sections editor for The Lima News. She believes everyone has a life story worth sharing. Reach her at 567-242-0510 or amcgeesterrett@ civitasmedia.com. AMY EDDINGS Amy writes for The Lima News. She’s a former New Yorker and public radio host. When she’s not writing, she’s canning, cooking, quilting and gardening. Reach her at 567-2420379, aedddings@civitasmedia. com or on Twitter @lima_eddings.
Salt Shakers
“These antique-cut glass shakers have mother of pearl tops. They are from the Victorian era. The ones on the cut glass plate have silver tops. Again, all of these are very old and Victorian.” — Jim and Annette Cypher of Lima
In each issue of Salt, we try to feature photos of creative salt and pepper shakers from our readers’ collections. Please submit photos and descriptions to editor@thesaltmagazine.com by June 30, 2016 for consideration for printing in a future issue.
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Salt | Northwest Ohio | June/July 2016 | 9
• Boundary Surveying • Construction • FEMA Flood Plain Analysis Staking/Layout • ALTA/ASCM Land Title Survey • Easement Preparation • Mortgage Location Survey • As Built Surveys • Lot Splits • Topographic Survey • Lot Survey/Plot Plan
RESULTS THAT MOVE YOU!!!
Let’s go to Indian Lake How to have fun and stay safe doing it By Adrienne McGee Sterrett
10 | Salt | Northwest Ohio | June/July 2016
There’s just something about being on the water. “Nothing’s ever the same when you’re on the water. There’s always something different or something new,” said Officer Kim Sheets, with the Ohio Department of Natural Resources, Division of Watercraft. She enjoys the variety of activities, from tubing, skiing and fishing. “That’s why I do it, personally,” she said. As fun as a boating outing can be, it’s imperative for boaters to be prepared. Accidents can happen, and do. “The numbers vary from year to year. I think the fewest (in the state) there’s been has been seven. The most is in the teens,” Sheets said.
The best way to counter this is to be prepared, know the law and always keep learning. Boat operators need to be licensed. There are several agencies and companies offering boating courses, with Sheets recommending visiting the ODNR website, http://watercraft.ohiodnr.gov/, to get started. “I would recommend a class taught by a person because you get the chance to ask questions and you can clarify things that you don’t understand,” Sheets said. ODNR classes are free, but there are costs involved with classes from other agencies. “It doesn’t matter who you take the course through as long as it’s NASBLA approved,” Sheets said. That agency, the National Association of
State Boating Law Administrators, is recognized in almost every state. (Be sure to do your research if planning to boat outside of Ohio.) Once you’ve passed a boat operator course, the license is good for the rest of your life — but you are required to know any laws that have been updated since your course. “Any time the vessel is on the water, it is the operator’s responsibility to ensure the safety of all passengers on board,” Sheets said. Main safety concerns 1. Overloading the vessel. Know the capacity of your boat and adhere to it. “A lot of people, overloading their vessel is one of the biggest reasons for capsizing
Photo by Adrienne McGee Sterrett
than age 10 on vessels under 18 feet in length must be wearing them); a Type IV throwable device (often looks like a square seat cushion or ring) if the boat is longer than 16 feet; powerboats need a fire extinguisher; a visual distress flag or flares; an anchor and line; a horn or whistle; and specific lighting if boating at night. ODNR offers many hands-on courses that build on the basics — from trailering, close-quarter boat handling, open-water boat handling and power boating basics. “The education course is a great idea, but it’s also a good idea to take an additional course if you don’t have experience,” Sheets said. “I highly recommend that boaters take a course and they continue their education.”
Salt | Northwest Ohio | June/July 2016 | 11
or swamping vessels,” Sheets said. 2. Disregarding the strict no-drinking law. “On the inland waterways, the state park-owned waterways, alcohol is an issue,” Sheets said. Boaters cannot display and/or consume alcohol on state park lakes like Indian Lake and Grand Lake St. Marys. “There are officers from the Department of Natural Resources, Division of Watercraft, and there are state park officers that do patrol the waterways,” Sheets said. 3. Not having the proper equipment on board. Requirements include: the boat (anything with a hull identification number) must be registered with paperwork on board; a wearable lifejacket for everyone (only children younger
Monica Reed-Hurst grew up at Indian Lake, spent two years in New York City, and now has been back at the lake for 10 years. She is the sales manager at Spend-A-Day Marina on Orchard Island, Russells Point — a business that was started by her family in 1950. “I guess when it’s in your blood, it’s in your blood,” she said. While she enjoyed the city and its offerings, she also enjoys selling the lake lifestyle at Indian Lake. “To see someone’s entire family enjoy that lifestyle is really fulfilling,” she said. “This isn’t superficial.” Spend-A-Day Marina caters to the lake life, offering both sales and service, but it started with rentals — and it continues that today. “It’s really pretty easy,” she said. “This is how Spend-A-Day started, renting boats, so we have it down to a science.” Eager to rent a boat for your next vacation or weekend getaway? It’s easier than you think. To rent a boat, you must be at least 21 years old. If you’re born after Jan. 1, 1982, you have to pass the boater’s license test. The test offered is for a temporary license that is only good for the rental period. If you don’t have a boat operator license, Spend-A-Day Marina offers education and a 15-minute test of 10 questions. You must get nine answers correct to pass this rental test. Workers give a thorough, hands-on explanation of the boat before the renter takes it out. A variety of boats is available, from aluminum fishing boats to triple-tube pontoonstyle boats with 175 hp engines. (Yes, you can ski behind that.) Each pontoon is new or a year old and holds seven to 13 people. Each would sell for about $40,000. Rentals are available hourly, daily or weekly. Hourly is only as available; reservations are taken on daily and weekly rentals. Call ahead to secure the type of boat you desire. Pontoon boats start at about $215 a day, and costs vary, with higher fees on weekends. A deposit is required, but that is credited back to the renter. If you rent it for multiple days, you can keep it overnight. Gas is available at the marina. The marina offers all safety gear necessary and rental ski and tubing equipment. “So you don’t have to bring anything,” Sheets said. “They just need to bring their beach towels, sunscreen, cooler if they want.” Call 937-843-3036 for details.
Create Memories at... June
Indian Lake
25 Lakeview Car & Craft Show Downtown Lakeview 9:00 a.m. - 3:00 p.m. Call Jacqueline Shaffner at (937)842-4780 for more information.
25 Summer Fun Day at Marmon Valley Farms 7754 Ohio 292, Zanesfield, OH 43360 1:00 p.m. - 5:00 p.m. Register by calling (937)593-8000 www.marmonvalley.com
July
August
1 -2 Art at the Beach
Old Field Beach, Indian Lake 10:00 a.m. - 5:00 p.m.
6 Harborfest
Russells Point Harbor 8:00 a.m. - 11:00 p.m. Call the Chamber at (937)843-5392 for more information.
13 Party at the Beach
Old Field Beach, Indian Lake 11:00 a.m. Call the Chamber at (937)843-5392 for more information.
2 Beach Spectacular & Fireworks Old Field Beach 9:00 a.m. - 10:00 p.m. Call the Chamber at (937)843-5392 for more information.
4 Belle Center Fireworks 8:45 p.m. - 10:00 p.m.
12 | Salt | Northwest Ohio | June/July 2016
9 Putt Around the Lake
By boat or by car, putt around to 18 different establishments around Indian Lake. 10:00 a.m. - 7:00 p.m. Call the Chamber (937)843-5392 for more information.
Indian Lake’s Freshest Fruits, Vegetables and Deli Apples to Zucchini and everything in between! Now Open Year Round SUMMER HOURS: Tues. - Thurs. 9-5 Fri 9-6 ~ Sat. 9-5 ~ Sun. 12-4
26 REO Car Show
Downtown Bellefontaine 5:00 p.m.
For additional information like us on or visit us on the web at visithurleyfarms.com
www.logancountyohio.com www.visitindianlake.com
3 miles north of Huntsville on St. Rt. 117
937-686-4463
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Fisher’s FLEA
10th
SEASON
MARKET
Saturday 9 to 5 |Sundays 10 to 4
EVERY WEEKEND!
April 9 - September 25, 2016
FREE ADMISSION & PARKING
ing
Featur
CAROLINA CARPORTS, GOLF CARTS &
Corner of TR 87 (Duff Rd.) & SR 235 | Lakeview 937-441-5521 www.fishersfleamarket.com
ACCESSORIES 40880727
LAKESIDE PRO BASS SHOP Fishing • Hunting • Bating Supplies Miniature Golf
Good thru August 2016
WEEKDAY SPECIAL
1 1/2 miles east of Waynesfied on ST. Rt. 67
www.prairieviewgolfclub.com
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Pontoon Man Marine “We Know
Indian Lake”
Full Service Marine New and Used Boat Sales Bently & Sweetwater Transport & Storage
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pontoonmanmarine.com 11650 Duff Road Lakeview, Ohio
Play 18 w/cart
MUST PRESENT COUPON
Before 2pm - $25 After 2pm - $20
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Indian Lake, Ohio Phone 937-843-2488 antros2012@yahoo.com
SATURDAY & SUNDAY Please call for tee times
Fisher’s
GOLF CARTS OPEN ALL YEAR AT
Fisher’s Flea Market 11520 TR 87 (Duff Road) Lakeview, Ohio 43331
937.441.5521
Fisher’s Flea Market Open April 9 - September 25, 2016 40880716 40880636
Salt | Northwest Ohio | June/July 2016 | 13
Open dawn to dusk Duff Road & 235N Lakeview, OH 43331
Play 18 w/cart...$22
‘Pretty Plain Janes’
14 | Salt | Northwest Ohio | June/July 2016
like the big sis you wish you had
A pavlova of egg whites and sugar topped with mascarpone whipped cream is drizzled with a strawberry balsamic vinegar sauce. Photos by PrettyPlainJanes.com
Brandy J with her son, Bingham, dressed for the Cincinnati Reds’ chilly home opener last April.
Plan Your Independent Living with Otterbein Cridersville
Would you like to age successfully and make the most of the coming years? Otterbein Cridersville Senior Lifestyle Community is centered on giving you the lifestyle you deserve. With a variety of neighborhood living options, including ranch homes, patio homes, or apartments, Otterbein has a place that matches your lifestyle. Take this opportunity to embrace your new lifestyle, and make the most of this season of life.
For more information or to schedule your visit call: Teresa Heitbrink-Ireland at (419) 645-7151 tireland@otterbein.org
Visit us at www.otterbein.org/cridersville
Salt | Northwest Ohio | June/July 2016 | 15
Some people — me included — think of clothes as protection against the elements. If I can leave the house with enough coverage to keep the cops at bay, then I’ve done my job. For Brandy J, clothes are tools for self-expression. And getting dressed isn’t a chore, it’s creative and fun. “Fashion is something I’ve always liked since I was a kid,” the 38-year-old Van Wert native said. “I found it natural to put outfits together.” She also enjoys telling the fashion-challenged how to do what she so easily does. Brandy J — Brandy Rammel to those who know her in the analog world — writes about fashion, design, food and drink on her blog, Pretty Plain Janes. “The phrase ‘Plain Jane’ can have a negative connotation, but I think of it as referring to the girl next door,” she said. “I wanted the website to be approachable.” Brandy J is like the big sister I never had, on the phone and on her website. “If you have yet to dive into quinoa please do so immediately,” she exhorted readers while offering a recipe for a one pot enchilada bake. “It’s full of protein, packed with all sorts of good-for-you nutrients and it’s absolutely delicious.” In a post about cutting back on sugar, she confessed to feeling “meh” about getting back into shape. Been there, felt that. And talking with me about the wide-legged pants she’s seeing on the fashionistas she follows and admires, she admitted to being afraid of wearing them herself. “Long culottes, I don’t even know if I’m going to touch them,” she said. “But I know some girls are going to take ‘em and throw on a tank top and look super cute.” Brandy J doesn’t just tell you what she’s doing. She shows it on prettyplainjanes.com in mouth-watering photographs of the food she’s making and so-cute-you-want-to-pinch-them fashion shoots of her weekend “family outings” with 18-month-
old son Bingham, 4-year-old daughter Jettie and husband Nick, who she calls by his nickname, Sticky. “If you met him, you’ll understand,” she said. “You’d say, ‘I can’t call you Nick.’ ” They found each other 12 years ago through their love of photography. “We were a husband-andwife team,” she said. “We shot lots of destination weddings.” Las Vegas. The Cayman Islands. New Orleans. New York. They were based out of Columbus, but both were from northwest Ohio, Brandy J from Van Wert and Sticky from St. Marys. When children came along, they moved to Van Wert, to be closer to both of their families. “I lived in Dayton, Brooklyn, Florida. I worked for Disney World when I was in college, that was a great experience.” She said she never thought she would return to Van Wert. “And then I thought, ‘This is not a bad place to have kids.’ ” The blog came from her desire to find meaningful work that would allow her to spend time at home. She launched Pretty Plain Janes in 2013. She said the site attracts about 4,000 visitors a month, more when so-called social media “influencers” feature one of her recipes or posts. “Buzzfeed will pick up a couple links and then the stats will go through the roof,” she said. NBC’s “Today” show and theKitchn.com have also acted as Internet echo chambers for PPJ’s recipe posts, while Better Homes & Garden highlighted a Kitty Cat Birthday Luncheon that Brandy J threw for Jettie’s birthday in 2014. She had designed the invitations, party favors, banner and gift tags. She now sells the templates to the Kitty Cat Birthday Luncheon and other party themes on her website’s “PPJ Store.” She describes her aesthetic as “fun for the kids, but adult enough for the grown-ups to appreciate.” “I felt kids’ party invitations were either really generic or over-the-top frilly,” she said. “I told my husband, if I sell these on Etsy, I won’t feel so bad spending so much on the party!”
40880662
By Amy Eddings
16 | Salt | Northwest Ohio | June/July 2016
The party is more than paid for, according to Brandy J. She said the Kitty Cat Birthday Luncheon is approaching 200 in sales. Brandy J’s fashion aesthetic is also in that sweet spot between “meh” and over-thetop. “I’m very much a basics person,” she said. “I love a classic look, a woman who looks sharp.” Her touchstone is timelessness, pieces that women “can wear in their 30s and they can wear it in their 50s and it still looks great.” Her goal is to encourage readers to think as much about style and image as they do about comfort. “I want girls to know they don’t have to wear yoga pants every day to feel comfortable,” she said. A recent “family date” had Brandy J wearing skinny jeans, black New Balance sneakers without socks, a red-and-black Buffalo plaid shirt worn untucked under a puffy sleeveless vest for warmth (it was a cold April day) and a scarlet Cincinnati Reds baseball cap. But it’s the yummy recipes and so-closeyou-can-taste-it food and drink photos that really drive traffic to her website. “You notice the food more than anything,” she said. “I like vivid color. I think that’s pretty obvious. I like food to look, not overstyled, but enough that it looks really good and appetizing. I am dealing with a toddler, so I’m doing it quick. It works to my advantage.” Her posts from week to week vary, from the sweet and spectacular, like a pavolova with mascarpone whipped cream and balsamic strawberry sauce to the light and
PAVLOVA WITH MASCARPONE WHIPPED CREAM AND BALSAMIC STRAWBERRY SAUCE Prep time: 20 minutes Cook time: 2 hours, 30 minutes Total time: 2 hours, 50 minutes Serves: 12 Pavlova Ingredients: 8 egg whites from large eggs 1 teaspoon kosher salt 2 teaspoons white vinegar 2 1/2 cups granulated sugar 4 teaspoons sifted cornstarch Cream Ingredients: 8 ounces mascarpone cheese, very cold 16 ounces heavy whipping cream, very cold 1/4 teaspoon almond extract (optional) Sauce Ingredients: 1 cup balsamic vinegar 4 cups plus 1 cup hulled and diced strawberries, divided 1/4 cup brown sugar 1 teaspoon kosher salt 1/4 teaspoon lemon zest Directions: Preheat the oven to 350 F.
Jettie blows out the candles of the cake for her Kitty Cat Birthday Luncheon, with mom Brandy J and dad Nick, a.k.a. “Sticky.”
healthy, like an asparagus, spinach and feta frittata made with six egg whites. And this young mom isn’t afraid to celebrate the adult side of life, with recipes for mimosa sangria (“It’s like two of the best pitcher drinks got married and had themselves a prodigy child,” she writes on her blog) and watermelon sangria. “The drink posts are really popular,” she said. An hour has passed, and Brandy J and I are still chatting easily about makeup (“Tarte’s foundation breathes like a
dream”), celebrity style icons (“When Kate Hudson does an awards show, she kills it”), fashion bloggers (Kendi Everyday, Cupcakes and Cashmere, and model Alexa Chung’s Instagram posts are favs) and jeans (“I’m waiting for everything to not be skinny”). It’s that big sister/trusted best friend vibe that comes naturally to Brandy J. I tell her it feels like we could keep on talking about clothes, makeup, shoes, food. She understands, of course. It’s the whole point of her website. “It’s good for the female soul,” she said.
Line 2 baking sheets with parchment paper. Place the egg whites and salt in a mixing bowl for a stand up mix fit with a whisk attachment. Whisk for 2 minutes on high and then add vinegar and cornstarch, while still whisking. Keeping the machine on, add the sugar in a slow, steady stream. Once sugar is all in, continue whisking until meringue is glossy and stiff peaks form, about 7 to 8 minutes. Take half the meringue and place on a baking sheet. With the back of a large spoon, form into a 9-inch circle. Repeat with the remaining half on the other sheet. Place both in the oven and immediately turn the oven down to 225 F after you close the door. Bake for 90 minutes. Once the time is up, turn the oven off, leaving the pavlova in with the door closed for another hour. After that time is up, remove pavlova and place on a baking sheet until completely cooled. To make the cream, place the mascarpone and whipping cream in a mixing bowl for a stand mixer fitted with a whisk attachment. Slowly whisk at first, building up to full speed after a minute or two (this is to keep the cream from going all over). Whisk on high
for a couple of minutes, adding the almond extract, if using, toward the end. You should have soft peaks in your cream. Set aside until ready to use. For the sauce, place the balsamic vinegar in a medium sauce pan and place over medium-high heat until it boils. Turn down to a simmer and allow to simmer until it’s reduced to about 1/4 cup. Add 4 cups of the berries, brown sugar, salt and zest, stir and allow to simmer for 5 minutes. Take off the heat and smash the strawberries with the back of wooden spoon. Allow to cool for 10 minutes, and then add the remaining 1 cup of diced berries to brighten it up. Allow to cool completely before using. To assemble the pavlova, place one pavlova on a cake stand and top with half of the cream. Top that with half of the strawberry sauce and then place the other pavlova on top of that. Repeat with the cream and sauce (allow the sauce to spill down the sides a bit). Slice like you would a cake. Keep covered in the fridge. Best if eaten within 24 hours. See additional recipes on page 23
Al Fresco Squeeze out every drop of summer by packing a picnic basket and dining while wiggling your toes in the grass. Perhaps it’s just a jaunt into the back corner of your yard or it’s a hike at one of the area’s nature trails. Be sure to mind the appropriate laws if including alcohol in your basket, and don’t overlook food safety concerns (refrigerate perishables within two hours, or one hour if it’s above 90 degrees).
In the basket, clockwise: Bakery baguette, Chief, South Cable Road, Lima, $3.99 Red seedless grapes, Chief, South Cable Road, Lima, $1.79/pound La Bella Olives stuffed with garlic and jalapeno, Gourmet Treasures and Gifts, Lima, $7.89 DR Loosen Bros. 2014 Riesling (dry), Vino Bellissimo, Lima, $11.99
Photo by Craig J. Orosz Styling by Craig J. Orosz and Adrienne McGee Sterrett
Styling: Linens and basket, vintage
Salt | Northwest Ohio | June/July 2016 | 17
On the plate, clockwise: Dare Grainfirst wholegrain crackers, The Olde Thyme Pantry, Elida, $2.59 White chocolate-covered pretzels, Brookys, Ottawa, $3.19 Troyer blueberry cheddar, The Olde Thyme Pantry, Elida, $3.45 Hard salami, The Olde Thyme Pantry, Elida, $5.89/pound Red seedless grapes, Chief, South Cable Road, Lima, $1.79/pound On the plate, middle: Beechers cheddar cheese, Chief, South Cable Road, Lima, $16.99/ pound Dried mango slices, The Homestead Store, New Hampshire, $4.20
8
th
Annual Westgate
CHARITY CAR SHOW
Sunday - June 26th
Live Entertainment!
100’s of Awards!
Held at: Lima Chevrolet-Cadillac 2200 N. Cable Rd., Lima For more details 419-991-4615 40880756
ow! On-Line N
ture! ds on Furni
18 | Salt | Northwest Ohio | June/July 2016
$ave Hundre
We will be closed June 1st thru June 7th to complete our project.
The Mattress Center
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any one cut of fabric (3 yards or less), three balls of yarn or one notion.
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Hours of Operation Mon. Wed. Fri - 9-5 Tues. & Thurs. 9-6 Sat. - 8-1 Sun. - Closed 2696 Greely Chapel Rd., Lima, OH 45804 www.heavenlystitchesquilts.com
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Jewel Master Repair Studio
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Catering To Your Every Need Our expert team can customize your menu to include everything from simple salads and hors d’oeuvres to fine dining.
HONEYMOON SUITES WEDDINGS REHEARSAL DINNERS HOLIDAY PARTIES
Jeff@hojolima.com
419-222-0004 At I-75 & SR 309 Lima
www.howardjohnson.com 40622574
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40880735
Salt | Northwest Ohio | June/July 2016 | 19
Located in the heart of the Eastgate area, this romantic reception space offers the perfect atmosphere for newlyweds to dance and dine with their wedding guests. The Howard Johnson Lima features a magnificent ballroom with seating for up to 300 people.
Thank the U.S. Army for the Red Pig Inn
“Once, at a cookoff, we sold three tons of ribs in one day.”
Photos courtesy of the Red Pig Inn
— Richard Schnipke
20 | Salt | Northwest Ohio | June/July 2016
By Amy Eddings Richard Schnipke has the United States Army to thank for introducing him to barbecue, and his wife, Paulette, for getting him in the restaurant business. Ottawa, too, owes a debt of gratitude to the Army and to Paulette, because they were the impetus for the Red Pig Inn Pork House and Pub, an Ottawa institution and a restaurant that readers of The Lima News consistently rank as one of “The Best” for barbecue in the area. “He was a cook in the Army, stationed in North Carolina during the Vietnam War,” explained Paulette. “There were all these barbecue places everywhere.” Richard got to visiting the different barbecue joints around the base, sampling their pulled pork and ribs. “We would visit some of them, see how they roasted their hogs,” he said. You can just imagine Richard, fresh out of the Army, young, recently married, looking for his calling, his path to somewhere. Here he is, back
in Ohio, with an interest in barbecue and cooking skills from his time slinging hash in the Army. “Once it gets in your blood, it stays there,” said Richard of his itch to cook for others. “I kinda like the idea of working with people and being creative.” All that was needed for the leap of faith that became the Red Pig Inn was inspiration and opportunity. The inspiration came from his wife. “It was my idea for him to go out on his own,” Paulette said. “My dad was self-employed. He was working a lotta hours for someone else. I said, ‘Why not start out on your own?’” The opportunity came when the operators of an Ottawa eatery wanted out. The Schnipkes wanted in. That was 41 years ago this April. During that time, Richard has been creative, all right, with a full menu that includes pig skin appetizers and pulled pork nachos, a southwest taco salad with grilled chicken or pork, Hiney Swiney egg rolls made with shredded pork,
their own Red Pig lasagna and ribs, of course, roasted with a dry rub of paprika, seasoning salt, onion powder, garlic powder and cayenne pepper and slathered with their own tomato-based barbecue sauce. “A lot of it is mustard-based,” he said of the North Carolina-style of barbecue that he knew from his Army days. “We adapted (the sauce) so people could eat it here.” With success has come growth. The Schnipkes started the Red Pig Inn with 100 seats but now have 450, with the addition of several banquet rooms. They’ve also expanded the kitchen and added a catering kitchen and a seemingly vast prep area with multiple stainless steel tables.
Soon, they’ll need an extra room just for their trophies and awards. They are packed in display cases and crowded around the front door. Some date back to when the Red Pig Inn routinely participated in the rib cookoff that used to be held at the Allen County Fairgrounds. “Once, at a cookoff, we sold three tons of ribs in one day,” Richard said. They said they’re grateful for the warm embrace they’ve received from their customers. “We want to let people know how much we appreciate their support,” Paulette said, “especially those who come here from the Lima area. We know they’re driving past a lot of places on their way to eat with us.”
RED PIG INN SPARERIB DRY RUB Richard Schnipke won’t give away the exact ingredients and instructions for making his sparerib dry rub, for obvious reasons. It’s his recipe, the secret behind his restaurant’s success. But he also thinks everyone should come up with their own recipe, express their own creativity. “A rub should be what you like,” he said. “Experiment with things, get the right balance. It doesn’t have to be smoked paprika, for example.” That said, his dry rub starts with smoked paprika. There’s also seasoning salt, onion powder, garlic powder, garlic salt, kosher salt, cayenne pepper, black pepper, lemon pepper and brown sugar. The proportions are estimates. There will be enough here for two to three full racks of ribs. Ingredients: 3 tablespoons smoked paprika 2 tablespoons kosher salt 1 teaspoon garlic salt 1 tablespoon ground black pepper 2 teaspoons cayenne pepper 1 teaspoon lemon pepper 2 teaspoons garlic powder 1 tablespoon onion powder 1 tablespoon Old Bay Seasoning or other seasoning salt 1 cup brown sugar
RED PIG INN PORK HOUSE AND PUB Address: 1470 N. Perry St., Ottawa, OH 45875 Phone: 419-523-6458 Email: redpiginn@midohio.twcbc.com Website: redpiginn.com Facebook: facebook.com/redpiginn Twitter: twitter.com/redpiginn Hours: 11 a.m. to 10 p.m. Monday-Thursday, 11 a.m. to 11 p.m. Friday and Saturday, 11 a.m. to 9 p.m. Sunday
You’re not the only one reading this!
Directions: Add the ingredients and mix well. Store in an airtight container. When ready to use, rub generously onto ribs.
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Salt | Northwest Ohio | June/July 2016 | 21
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From Nantucket to Lima In the kitchen with Chef Bob Arnold
22 | Salt | Northwest Ohio | June/July 2016
By Amy Eddings Standing in the huge kitchen at Lima Memorial Health System’s hospital, in the landlocked city of Lima, Chef Bob Arnold is a long way from Nantucket, where he grew up. He’s also a long way from the Downyflake, the little diner on that New England island where he learned to cook. “It was owned by an old Norwegian sea cook who chainsmoked Salems. We kept the eggs outside of the refrigerator, back when I started in the business,” said the 55-year-old Arnold, whose years in Washington, D.C. and Columbus, appear to have worn away any trace of New England in his speech. “I started at 12 as a dishwasher.” Within weeks, he was put on the meat griddle with Dan the Egg Man, “who used cast iron skillets and cracked every egg to order, no matter how busy it got,” he said, awe still in his voice all these years later. By the end of the summer, Arnold was working the third shift in the bake shop. He made blueberry muffins crusted with sugar, chocolate-frosted doughnuts, cinnamon twists laced with a powdered sugar glaze and Portuguese sweet bread. It feels, Arnold said, like a lifetime ago, especially now that he works at a health care facility. “It’s a different style of cooking, by all means,” he said of his transition to health-conscious menus. “There’s no more heavy cream, no more real butter. I was never a big fan of salt, so that wasn’t too bad.”
Arnold became executive chef at Lima Memorial in 2014. A year earlier, he had closed his restaurant, Robert’s On Miami, in Urbana, after a nineyear run. He’s worked as the pastry chef and executive sous chef at the Great Southern Hotel in Columbus, “my big break.” He spent four years at the Sheraton Washington Hotel in Washington, D.C., an enormous property, he said, “with 1,505 rooms, a banquet hall for 3,000, a separate kosher kitchen and a ballroom off of that that seated 1,000.” Before that, he got his official culinary training at Johnson & Wales University in Providence, R.I. He said he took the job cooking for a major institution because it was “the only gig I hadn’t done.” Hospital food has a reputation for being bland and boring, but Arnold said the food at Lima Memorial, operated by the facilities management company Sodexo, is anything but. On the cafeteria menu on a recent weekday afternoon, there was blueberry barbecue pork loin, carved to order, and a “hot gazpacho dish” of tomato, cucumber, bell pepper and garlic that Arnold sautéed for a customer as she waited. He said there are about 20 different menus for patients, based on their dietary needs. Low salt for the heart patients. No seeds for those with renal problems. “We make the most wholesome product within dietary guidelines,” he said. Near the ovens, a woman
Photo by Craig J. Orosz
BLUEBERRY PORK LOIN Ingredients: 3-4 pound pork loin 2 tablespoons olive oil 2 tablespoons cider vinegar 1 teaspoon chili powder 1 teaspoon cumin Montreal Steak Seasoning 2 cups frozen blueberries 2 cups prepared barbecue sauce 1 tablespoon brown sugar Directions: Preheat oven to 350 F. Rub the pork loin with the olive oil, vinegar, chili powder and cumin. Sprinkle top with steak seasoning. Cover with foil and bake for 45 minutes. Remove foil and bake to at least 155 F internal temperature of the pork, about 20-30 minutes. In a 1.5-quart saucepan, combine blueberries, barbecue sauce and brown sugar. Heat over low heat until sauce simmers, gently reduce for 20 minutes. Remove pork from oven, allowing it to rest 15-20 minutes before carving. Carve pork, plate and lace with blueberry barbecue sauce.
DOWNYFLAKE CRANBERRY ORANGE BREAD Yield: 4 9-by-4 loaf pans Ingredients: 2 pounds granulated sugar 5 ounces butter or margarine 5 large eggs 6 ounces orange juice 10 ounces cool water 2 pounds, 6 ounces all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 24 ounces cranberries 4 ounces walnuts, optional Directions: Preheat oven to 350 F. Cream sugar and butter until fluffy. Incorporate eggs into creamed butter. Add orange juice and water. In a separate bowl, mix together flour, baking powder, baking soda and salt, then fold into the first mixture. Fold cranberries and walnuts into mixture. Place in greased and floured loaf pans. Bake 45-50 minutes or until toothpick inserted in center comes out clean.
SAUTÉED CHICKEN BREAST WITH MANGO PINEAPPLE CHUTNEY Serves: 4 Ingredients: Four 4- to 6-ounce boneless chicken breasts Flour Salt Pepper Major Grey Chutney (available in condiment aisle of most grocery stores) Fresh pineapple, diced Directions: Preheat oven to 325 F. Lightly pound the chicken breasts. Combine flour, salt and pepper together in a dish. Dredge chicken in flour mixture. Brown chicken lightly in skillet on top of range. Place skillet in oven for 10-15 minutes to finish. In the meantime, open the chutney and add pineapple to it. Spoon over cooked chicken and finish in oven for 2 minutes to warm chutney.
continued from page 16 ONE POT ENCHILADA BAKE Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Serves: 6 Ingredients: 2 tablespoons olive oil 2 garlic cloves, minced 2 jalapeño peppers, seeded and minced 1 teaspoon cumin 1 cup uncooked quinoa 2 10-ounce cans enchilada sauce (or 1 can and one cup water if watching salt intake) 1 10-ounce can Ro-Tel or other brand of diced tomatoes and green chilies 1 cup corn 1 can black beans, drained and rinsed 6 corn tortillas, halved and cut into 1/4-inch strips 1/2 cup grated cheddar cheese 1 avocado halved, pitted, peeled and diced 1/4 cup cilantro, chopped Lime wedges for serving Directions: Place olive oil in a large oven-safe skillet over medium heat. Add garlic, jalapeño and cumin. Cook for 30 seconds to a minute, just enough for the flavors to release. Add quinoa, enchilada sauce, Ro-Tel, corn and black beans. Stir. Bring to a boil and then lower to a simmer. Cover and allow to simmer for 20 minutes or until quinoa is cooked. Turn on the broiler in the oven. Place the tortillas strips and cheese evenly on top of the enchilada bake. Place under broiler until cheese is melted. Keep your eye on it. (Omit this step if you want to keep the dish vegan.) Put avocado and cilantro on top of bake and serve with lime wedges. ASPARAGUS, SPINACH AND FETA FRITTATA Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Serves: 6 Ingredients: 6 egg whites 2 large eggs Salt and pepper, to taste 1 teaspoon olive oil 1/4 red onion, diced into small pieces
1 clove garlic, finely chopped 8 asparagus spears, tough ends removed and cut into 1-inch pieces 2 cups fresh spinach, chopped 1/3 cup feta cheese 2 tablespoons fresh flat leaf parsley, minced Directions: Preheat the oven to 350 F. In a small bowl, whisk together the egg whites and whole eggs. Add a little salt and pepper and set aside. In a small frying pan, heat up the olive oil on mediumhigh heat. Add onion and saute for 3 to 5 minutes. Add the garlic and cook for an additional 1-2 minutes. Add the asparagus and spinach. Cook until the asparagus is tender and the spinach is wilted. Pour the egg mixture over the asparagus, spinach and onions. Sprinkle on half of the cheese. Cook for about 5-6 minutes on medium-low heat or until eggs are mostly set. When the eggs are mostly set, sprinkle the frittata with the rest of the feta cheese and minced parsley. Put the pan into the oven. Bake for 10-15 minutes, or until the frittata is firm and the cheese is melted. Cut frittata into wedges and serve. MIMOSA SANGRIA Prep time: 5 minutes Cook time: 4 hours Total time: 4 hours, 5 minutes Serves: 6 Ingredients: 1 cup fresh blueberries or other berries, best if in season 1 1/2 cups orange juice 1 cup peach Schnapps 1 bottle Champagne Directions: Place the blueberries, orange juice and Schnapps in a large pitcher and allow to chill for 4 hours, or overnight. While stirring, pour the entire bottle of Champagne in the pitcher. The bubbles will flatten over time. Fill glasses with ice and pour sangria on top, allowing the blueberries to fall in the glasses.
Salt | Northwest Ohio | June/July 2016 | 23
prepared pans for little carrot bundt cakes. They weren’t for the cafeteria diners. They were for the patients. “It’s cut with applesauce, so you’re cutting down on sugar and oil,” said Arnold. Patients order breakfast, lunch and dinner when they want it, just like they were ordering room service at a hotel. And that’s exactly the impression the receptionists in the dining service want to convey. “Thank you for calling room service, my name is Troyce, may I help you?” said Troyce Cowan. Her caller’s name, room number and doctorprescribed diet flashes before her on a screen. This person is on a low-sodium diet. Cowan talks the caller through her options. “Now, the large chef’s salad is going to put you over for sodium,” she said, looking at a running tally of the patient’s dietary benchmarks. “You want to do a small one instead? With the raspberry vinaigrette?” On this day, there are 70 patients in the hospital. That’s 210 meals. They’re timed from the moment the order is taken to when they leave the kitchen on delivery carts. They are to reach the patient within 45 minutes. Arnold said most patients get their food in 25. Special heating units under the plates keep hot meals hot. “Part of the reason why they hired a chef like me is that they want more of that restaurant feel, more handson kinds of food for the patients,” said Arnold. He said his clientele at Lima Memorial Health System have noticed. Cafeteria business is booming. In each of the first three months of 2016, the number of customers has increased by between 1,600 and 2,400, according to Arnold. And meals are getting excellent marks on patient satisfaction surveys, he said. “The one failed grade I got was from someone who had to throw out their dinner because they didn’t get any utensils,” noted Arnold. “They didn’t get a chance to eat!”
ut & Abou
Out & About ALLEN COUNTY
June 21 Herb Jay River Run 5K, Lima Family YMCA, 345 South Elizabeth St., Lima. Call Dan Grime at 419-2335487 or visit ohioroadraces.net. June 23-25 “Cabaret,” 8 p.m., The Ohio Theatre. Email info@cabaretinlima.com or visit cabaretinlima.com. June 23-25 Spencerville Summerfest, downtown Spencerville. Call Ida Kay Keller at 419-647-4258 or visit spencervilleoh.com/summerfest.html. June 24 Parrice Cares Celebrity Weekend’s Commit To You Tour featuring LeVert II, 7:30 p.m., Veterans Memorial Civic and Convention Center, 7 Town Square, Lima. Call 419-2241552 or visit limaciviccenter.com. June 25 Hallelujah Saints Concert Band, 7 p.m., Ottawa Metro Park Amphitheater, 2632 Ada Road, Lima. Visit jampd.com. July 2-4 Delphos Kiwanis July Fourth Celebration, 6:30 p.m., Stadium Park. Call Jamey Wisher at 419-235-5710 or visit delphoskiwanis.com. July 4 Star Spangled Spectacular and Freedom 5K, 9 a.m., Faurot Park, Lima. Call 419-879-3502 or visit lima4th.com.
24 | Salt | Northwest Ohio | June/July 2016
July 12 Allen County Ag Hall of Fame Banquet 2016, 6 p.m. Visit limachamber. com. July 15-17 “The Wiz,” Encore Theatre, 991 North Shore Drive, Lima. Call 419223-8866, email encore@mw.twcbc. com or visit www.amiltellers.org.
July 16 Ride to Remember bike ride, Bluffton. Visit ridetoremember.net. July 30 Dance Through Downtown 5K Run, 9 a.m., downtown Lima. Call 567-5258325 or visit pointeofjoy.com. July 31 Westminster Music in the Park, Westminster Park, 6845 Faulkner Road, Harrod. Call Doug Stimmel at 419-229-3328 or visit musicinthepark.info. July 31 YMCA/Kewpee Triathlon/Duathlon, Ottawa Metro Park. Call 419-2236045 or visit ohioroadraces.net.
AUGLAIZE COUNTY June 24 Party in the Parkway featuring Haywired, 7 p.m., downtown Wapakoneta. Call 419-738-2911 or visit wapakoneta.com June 26 Golden Triangle Summer Concert Series: Bob Crawford Acoustic Musician, 6:30 p.m., Minster Machine Centennial Park. Visit auglaize.org. July 8-9 Fireman’s Jamboree, Cridersville. Visit villageofcridersville.com/ firemans-jamboree. July 13-17 Summer Moon Festival, downtown Wapakoneta and Armstrong Air and Space Museum. Visit wapakoneta. com/summer-moon-festival. July 31-Aug.6 Auglaize County Fair, Auglaize County Fairgrounds, 1001 Fairview Drive, Wapakoneta. Visit auglaizecountyfair.org.
Compiled by Lora Abernathy
HANCOCK COUNTY June 25 Victorian Front Porch Tea, 11 a.m., Hancock Historical Museum. Call 419-423-4433 or visit hancockhistoricalmuseum.org or visitfindlay. com. July 4 Flag City July Fourth Parade, 11 a.m. to noon, downtown Findlay. Call 419306-5350 or visit visitfindlay.com. July 21 Christmas in July Scavenger Hunt, 5:15 p.m., downtown Findlay. Visit visitfindlay.com. July 21-24, 28-31, Aug.4-7 “Legally Blonde,” Fort Findlay Playhouse. Call 419-423-7168 or visit fortfindlayplayhouse.org. July 29 Red Cross B*A*S*H*, 6 p.m., American Red Cross Hancock County Chapter, Marathon Performing Arts Center, 200 W. Main Cross St., Findlay. Call 419-423-2787 or visit findlayforthearts.org.
HARDIN COUNTY June 24 Eats on the Street Friday Night Food Truck Fest, 5-10 p.m., downtown Kenton. Contact Jacqualine Fitzgerald at 419-673-4131 or jfitzgerald@ hccba.com. Visit hardincountyoh. org.
July 4 July Fourth fireworks, 10 p.m., Hardin County Fairgrounds, 14134 CR 140, Kenton. Call 419-675-2396. July 8 Tree Town Festival, Gormley Park, Forest. Call 419-273-2520, email treetownfestival@hotmail.com or visit hardincountyoh.org. July 16 Car, truck and bike show, Ream McElroy VFW Post 9381. Call 419634-5096. July 21 Sassy Purse Sale, Hardin Memorial Hospital Guild. Visit hardincountyoh. org. July 22-23 Relay for Life of Hardin County, Robinson Field, Kenton Middle School, 300 Oriental St., Kenton. Visit relayforlife.org/hardincounty. July 23 Terence Rowe Memorial Bike Run/ Hog Roast, noon, Forest VFW. Call 419-273-2574, 567-674-9609, 419672-1916 or contact the Riverdale FFA. July 29 Alliance Membership Appreciation Luncheon, 11:30 a.m. to 1 p.m., Hardin County Chamber & Business Alliance, 225 S. Detroit St., Kenton. Visit hardincountyoh.org.
MERCER COUNTY
June 25 Annual Love in the Name of Christ Golf Scramble, 9 a.m. to 1 p.m., Veterans Memorial Golf Club, Kenton. Call 419-674-4651 or visit hardincountyoh.org.
June 17 The Van Dells, 2 p.m. and 7:30 p.m., The Overdrive, 3769 state Route 127, Celina. Call 419-925-9999, email contact@theoverdrive.com or visit theoverdrive.com.
July 2 Patriotic Pops at Ohio Northern University, 7 p.m., with the Lima Symphony Orchestra. Visit hardincountyoh.org.
June 24-26 Maria Stein Country Fest, Maria Stein Shrine, 2291 St. Johns Road, Maria Stein. Visit mscountryfest. com.
July 1-3 St. Henry Community Picnic. Visit vil.saint-henry.oh.us. July 1-4 Freedom Days Picnic, Lakeshore Park, Celina. Visit celinamercer. com. July 8 Taste of Celina, 5-10 p.m., downtown Celina. Visit celinamercer.com. July 15 River City Boys, 2 p.m. and 7:30 p.m., The Overdrive, 3769 state Route 127, Celina. Call 419-9259999, email contact@theoverdrive. com or visit theoverdrive.com.
July 15-17 Immaculate Conception Parish Festival, 229 W. Anthony St., Celina. Call 419-586-6648 or visit celina-ic. org/ic-festival. July 22-24 Celina Lake Festival. Email info@ lakefestival.com or visit lakefestival. com. July 26 Glenn Miller Orchestra, 2 p.m. and 7:30 p.m., The Overdrive, 3769 state Route 127, Celina. Call 419-9259999, email contact@theoverdrive. com or visit theoverdrive.com.
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July 16 Putnam Palooza, 1490 E. Second St., Ottawa. Visit putnampalooza.com. July 22 Putnam County YMCA annual golf outing, Country Acres Golf Club. Visit putnamymca.org.
July 17 The 29th annual Hamfest, 6 a.m. to 3 p.m., Van Wert County Fairgrounds, 1055 S. Washington St., Van Wert. Visit visitvanwert.org. July 20 Van Wert Area Chamber of Commerce Annual Golf Outing, 11:30 a.m., Hickory Sticks Golf Course, 12083 U.S. 127, Van Wert. Call 419238-4390 or visit visitvanwert.org.
July 25-29 2016 Columbus Crew Camp, Ottoville. Visit ottovillepark.com.
VAN WERT COUNTY June 24 The 51st Annual Willshire Days, Willshire Park, Hogan Street, Willshire.
July 30-31 Model Railroad Show and Swap, Van Wert County Fairgrounds, Van Wert, sponsored by the Van Wert County Historical Society. Call Jan Dunlap at 419-238-4207 or snapshotjan@ hotmail.com.
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June 20-25 Putnam County Fair, 1490 E. Second St., Ottawa. Visit putnamcountyfair. com.
June 30-July 3 Old Fashioned Farmers Days, Van Wert County Fairgrounds, 1055 S. Washington St., Van Wert. Visit oldfashionedfarmersdays.com.
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26 | Salt | Northwest Ohio | June/July 2016
And one more thought...
“I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority.” — E.B. White
Photo of the Ottawa Metro Park in Lima taken by Kelli Cardinal
Coming July 2016... Companion and single niche spaces for above ground inurnment
STATELY & MAJESTIC SOLID MOHAGANY GRANITE WILL STAND THE TEST OF TIME
CREMATION MEMORIALIZATION AT ITS FINEST
Woodlawn Cemetery A non-profit, non-sectarian cemetery
1751 Spencerville Rd. | Lima, OH |419.223.9831 woodlawncemeterylima.com
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*Bring ad for extra discount*
Call 419-223-9831 or stop in our office for details
Salt | Northwest Ohio | June/July 2016 | 27
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