2 | Salt | November/December 2015
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Salt | November/December 2015 | 3
This custom designed degree is tailored to provide students with a competitive advantage among the country’s premier employers. The co-op track option offers students the opportunity to receive focused academic instruction alongside real-world application.
Salt Flavor for Everyday Life www.thesaltmagazine.com
November/December 2015 Publisher Editor Food Editor Layout Design
Pamela Stricker Lora Abernathy Andrea Chaffin Tina Murdock
pstricker@civitasmedia.com labernathy@civitasmedia.com amckinney@civitasmedia.com tmurdock@civitasmedia.com
Sales Adams County (937) 544-2391
Billy Maxfield bmaxfield@civitasmedia.com
Brown County (937) 378-6161
Billy Maxfield bmaxfield@civitasmedia.com
Clinton County (937) 382-2574
Laura Kasserman lkasserman@civitasmedia.com
Fayette County (740) 335-3611
Kimberly Penwell kpenwell@civitasmedia.com
Greene County (937) 372-4444
Barb VandeVenter bvandeventer@civitasmedia.com
Highland County (937) 393-3456
Sharon Hughes shughes@civitasmedia.com
Madison County (740) 852-1616
Stephanie Collins scollins@civitasmedia.com
Hide & Shake Find the shaker in this issue and be entered to win a $10 grocery card. Email editor@ thesaltmagazine.com. Please include your mailing address and a phone number. All entries must be received by Dec. 2, 2015. In the September/October issue, the shaker was hidden in the Anti-Hourse Thief Society photo on page 46. Congratulations to our most recent winner, Warren K. Brown of Fairborn.
YOU could be our next winner!
Salt Shakers
4 | Salt | November/December 2015
Contact SALT: editor@thesaltmagazine.com 761 S. Nelson Ave. Wilmington, OH 45177 (937) 382-2574 SALT is published six times a year by Civitas Media, LLC and is available through the Georgetown News-Democrat, Hillsboro Times-Gazette, Ripley Bee, Washington CH Record-Herald, West Union People’s Defender, Wilmington News Journal, Xenia Gazette, Fairborn Herald, Beavercreek News-Current, Sugarcreek Bellbrook Times, and The Madison Press. All Rights Reserved. Reproduction of any material from this issue in whole or in part is prohibited. SALT is free to our subscribers and is also available at each of the newspaper offices. Please Buy Locally and Recycle. Follow us on Facebook (The Salt Magazine) and Twitter (TheSaltMagazine).
“I am sending the photos of my vintage 1940s or 50s salt and pepper shakers, along with the matching lard jar. They are in excellent condition and the lard jar still has the original price tag on it, as shown, and sold for just 20 cents. I am not sure if that was for the set or just the lard jar.” - Carole Martin, Greenfield 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 Dec. 2, 2015 for consideration for printing in a future issue.
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Salt | November/December 2015 | 5
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Salt CONTENTS
features
12 16 20 24 26 28 40
Meet the bean queen By Andrea Chaffin
The best pie in town By Beverly Drapalik
Salt staff recipes Make room for the pantyhose reindeer By Andrea Chaffin
6 | Salt | November/December 2015
20
The ART of Christmas shopping By Sarah Allen
Telling both ‘sides’ of the Christmas story By Valerie LK Martin
Clifton’s Christmas lights tradition sparked by ‘aha moment’ By Whitney Vickers
columns
8 9 10 10 34
16
Publisher’s note
By Pamela Stricker
24
Salt notes
By Lora Abernathy
Front Porch Profile By Lora Abernathy
Recipe Index Do you see what I see? By Kay Frances
38
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8 | Salt | November/December 2015
See a need, fill it; find a hurt, heal it A few years ago, I was on my way from Cincinnati headed north on I-71 to visit family in Canton. I was somewhere north of Columbus when I passed a man and woman who were obviously broken down along the side of the highway. My first impulse was to ignore their demise, whatever it was, but concern, especially for that woman, had me slowing down and pulling over to see what I could do to help. The woman came bustling toward my car and I got out to meet her. As soon as she began to talk, I realized I wasn’t understanding much that she was saying, but recognized enough to know she was speaking Spanish. I know a bit of Spanish, but not much. I’d had some brief audio lessons to learn some key words and phrases in Spanish to prepare for some mission trips I had been on in Mexico. Somehow, we managed to communicate enough to understand they seemed to have run out of gas. I offered to take her to get gas while the man agreed to stay with the truck. At the next exit, I bought a gas can and filled it with gas, as she seemed to not have money either. She kept calling me her “angel” in Spanish and thanking me for stopping. I was feeling pretty good about my “random act of kindness” until… We got back on I-71, headed south to the next exit so we could get back on and head north. When we got to the exact spot where the truck had run out of gas, to our surprise, the truck was gone! And I have a stranger in my car that I barely can understand. She kept shaking her head and did not seem to know what to do now. Finally, I suggested we check the next exit where we had purchased the gas. I thought he may have gotten the truck started and gone there to find her. But he was not there. I offered her my phone, but she could not track down anyone. I did not know what to
do with her and she was very worried. I was able to reach a friend of mine who speaks fluent Spanish and she talked to her. My friend found out she was from Cincinnati and had no idea what happened to her husband. She did have relatives in Cincinnati that she thought she could reach later. I ended up leaving her there after someone she reached finally answered her call and agreed to come pick her up. I hope it ended well. Not sure if that husband just thought this would be a good time to split, or just got confused because of our lack of communication. But it did not discourage my desire to continue to find practical ways to show God’s love. In fact, as we begin to ponder our holiday giving, I thought I would pass on a few ideas that you might want to incorporate in your plans. Here’s a few I’ve tried and some I have yet to try: • Fill a purse you no longer use with basic necessities such as warm gloves, a scarf, sock cap, protein bar, hair brush, chapstick, etc., and next time you see a homeless person, give it to them. • Save those extra shampoos, soaps and lotions that they leave in the hotel room. Pick up some wash cloths when they go on sale, and fill a quart-size storage bag with both. Take it to the homeless shelter for them to share with their guests. • Share some quarters with folks at the laundromat. • Pay for the person behind you at the Taco Bell drive-thru (you might want to ask how much their order is before you offer to pay). • Over-tip your server next time you eat out. • Buy an extra turkey and all the fixings to go with it. Give it to someone you know who could use it. I’m sure you can think of more. If so, feel free to share it with us on our Facebook page at facebook. com/thesaltmagazine. However you choose to “gift,” I trust you will find time to ponder the significance of these holidays we celebrate, and that the meaning does not get swallowed up in the tremendous “noise” of getting things. May you be blessed with hearts and minds that find creative ways to show you care. Happy Holidays.
Pamela Stricker Publisher pstricker@civitasmedia.com
Salt Scoop Send us your favorite recipes. We may feature them in the next issue.
Don’t judge, just pass the sugar
My love for red meat is rivaled only by my passion for sweets. After eating a slice of homemade cake in the break room, a co-worker walking past my office asked if I had any and if I liked it. “Does it have sugar in it?” I asked. “Yes,” she answered, her tone quizzical. “Then, yes!” I exclaimed, doing my best to impersonate Buddy’s enthusiasm for maple syrup in the film “Elf.” My love for sugar began very early in life, going back to kindergarten. My end-of-school treat was a tiny bowl of brown sugar. Mom told me years later there was a brown-sugar-ishealthy-for-kids phase back in the 1980s. As my obsession with sweets continued as a growing kid, my parents could always tell if I’d run out of my allowance for the week by glancing at the large volume of colorful Nerds, Skittles, Fun-Dip or Jawbreakers wrappers and boxes piling in the trash. My sweet tooth graduated to adult level when I started working my summer job at the West Virginia Division of Highways in college: I used sugar in my new coffee-drinking habit. I would pour so much sugar into the coffee, you could watch the level rise like a creek during a flood. Many years later, nothing has changed. I still consume candy as if I had an 8-year-old’s metabolism. A friend recently gave me several bags of jelly beans that had been left over from an event he organized. He thought I was joking when I informed him that I would put away at least one 20-ounce bag by the end of the day. I wasn’t. I did. On the rare occasions there are no sugary treats in the house, sometimes I pretend I’m 5 again and head straight for that tiny bowl of brown sugar. The way I see it, I’m just matching what any candy I would consume would do for me anyway. With the holiday season upon us, I become an obnoxious Christmas party guest; not because I say all the wrong things or wear the wrong clothes, but because I barely leave any cookies, cakes or pies for my fellow party-goers. I start out with good intentions of “just having one,” but that resolve disappears as soon as my brain starts registering delicious. Food fads come and go, along with warnings and advisories. In fact, in late October, it was announced that red meat could cause cancer. Ten years from now, it will probably be shown to help reduce cancer. Either way, I’m staying true to my love of both. Please pass the sugar. LORA ABERNATHY Lora is the editor of Salt magazine. She lives in Hillsboro, is married to Gary, is mom to a Great Dane and Yellow Lab, and trains and competes in triathlons. Reach her at labernathy@civitasmedia.com or on Twitter @AbernathyLora.
Salt | November/December 2015 | 9
Please email them by Dec. 2, 2015 to editor@ thesaltmagazine.com and include your name and address (we only publish the town). Email us photos of your dish, as well. Every submitted recipe will be entered in a drawing for a $25 grocery card.
SaltNotes
Front Porch
Profile
Front Porch Profile offers a personal glimpse into the lives of notable people in our communiities
By Lora Abernathy
Mechell Frost — Highland County Highland County Senior Citizens Center Executive Director
What’s your favorite Skittle flavor? Lemon. I love lemon anything.
What song do you sing loudly in the car when no one’s watching? Anything by Journey.
Bologna or ham? Ham for sure. What is bologna anyway?
What do you love most about your community? Our community is so very caring, and I have seen it several times that they pull together to help a friend in need.
Which family member are you most like? I think I am like both of my parents in several ways. Superman or Batman? Superman. He has awesome superpowers and I find his story more interesting.
10 | Salt | November/December 2015
Recipe Index
7th Heaven Chili........................................................................14 Apple Crumble Pie...................................................................18 Cincinnati Chili..........................................................................13 Creamy White Chicken Chili...................................................13 Date Balls...................................................................................20 Glazed Pork...............................................................................22 Herbed Turkey Breast..............................................................18 Holiday Mix................................................................................20 Jason’s Revenge.........................................................................14 Jimmy Legs................................................................................21 Lattice Top Cherry Pie.............................................................18 Lemon Chess Pie......................................................................21 Nanny’s Potato Salad.................................................................21 New Fashioned Bean Soup......................................................18 Nutella Hot Cocoa.....................................................................30 Pie Crust....................................................................................18 Roasted Potatoes.......................................................................22 Russian Tea Cakes....................................................................30 Seasonal Cauldron of Splendor...............................................13 Smoked Meatloaf Sandwich....................................................37 Spiced Carrots..........................................................................22 Spicy Hot Chili...........................................................................18 Sugar Cream Pie.......................................................................18 White Corn Casserole..............................................................22 Winter’s Coming Chili..............................................................13
14 37
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Meet
the bean queen
12 | Salt | November/December 2015
Everyone wins at chili cook-off LONDON — Cathy Shannon is not above bribery. The sixth-grade reading/language art teacher at London Middle School in Madison County whole-heartedly greeted the judges when they arrived to judge the PTO’s annual chili cook-off. “Good afternoon,” Cathy said, shaking each judge’s hand — including mine. She left a carefully folded $1 bill in my palm, and was sure to mention there were Cheryl’s Cookies to accompany her chili. But it was her cooking — and not her persuasion — which won her the blue ribbon during the contest. Cathy let out a war whoop and jumped out of her seat when her name was called as the winner. “I told you bribery worked,” she joked to her peers. Superintendent Dr. Lou Kramer, who served as one of four judges, said he “could neither confirm nor deny” the allegations, but promised to enter the contest himself next year. I will also plead the Fifth.
Kramer presented Cathy with the prize package: a soup ladle and, most importantly, bragging rights. This has become an annual event to help bolster spirits at the beginning of another school year, said PTO representative Valerie Peart. Cathy said this is the second time she has won. This year she entered “Seasonal Cauldron Splendor” — a name suggested by her mother. Rumor is that the chili was nearly named “Silver Bullet,” thanks to a can of Coors Light which “may or may not” have made its way into the pot. Cathy said the key to winning is “to wing it.” Second place went to the seventh-grade team, “7th Heaven Chili,” by intervention specialist Julie McFarland; third place went to the eighth-grade team, chili by paraprofessional Heather Williams. Personally, I’m still thinking about that white chili. (I may have just revealed my vote.) The chili contest made me want to put together my favor-
London City Schools Superintendent Dr. Lou Kramer enjoys a good chili-belly laugh. Also serving as judges were Marvin Homan, president of the London City Schools Board of Education, Annie Hamilton and Andrea Chaffin, food editor of Salt magazine.
ite chili: Cincinnati-style. You’ll never see me eat this chili out of a bowl. It needs served with spaghetti, cheese and onions, or on top of a hot dog. And with oyster crackers with hot sauce. I like to pierce each oyster cracker and create a hole. Then, add a couple drops to the cracker cavern. Sometimes, I even add the crackers into the chili-spaghetti-cheese concoction. Folks either love it or hate it.
I’m on the love side. But there’s a chili in this list for everyone to love. Try them all! ANDREA CHAFFIN Andrea is the food editor of Salt magazine and the editor of The Madison Press. An OSU graduate, she enjoys singing in the car, photography and spending time with her two fur kids. Reach her at amckinney@civitasmedia. com or on Twitter @andeewrites.
Seasonal Cauldron of Splendor By Cathy Shannon
2 tablespoon cider vinegar 1 whole bay leaf 1/4 teaspoon ground cloves 1 teaspoon cinnamon 1 1/2 teaspoon Kosher salt
Ingredients: 1 pound Italian sausage 1 pound ground beef 1 whole medium red onion, chopped One-half red bell pepper, chopped One-half green bell pepper, chopped Carrots, chopped 2 cans of tomato juice (the big, big cans!) 1 can black beans 1 can light red kidney beans 1 can dark red kidney beans 1 can corn One-half poblano pepper, chopped 4 tablespoons chili powder 1 heaping teaspoon ground cumin 1 tablespoon ground garlic 4 tablespoon brown sugar Salt and pepper to taste 2 tablespoons olive oil Measurements are approximate.
Directions: Combine beef and water in a stockpot. Bring to a boil. Continue at a low boil until beef is thoroughly cooked. Add in the remaining ingredients. Simmer on low, uncovered, for about 3 hours. Add water as needed if the chili becomes too thick. (I did several times, about one half-cup at a time.) When ready to serve, follow the code for Cincy-style chili: 1-way: Just the chili 2-way: Chili served over spaghetti 3-way: Chili, spaghetti, and grated cheddar cheese 4-way: Chili, spaghetti, cheese and onions 5-way: Chili, spaghetti, cheese, onions and beans All “ways” are served with oyster crackers and hot sauce.
Directions: Brown the beef and sausage together in olive oil. Add chopped onion, bell pepper and carrot and cook together for about 5 minutes — long enough to at least start softening the onion, pepper and carrot. Add the tomato juice and all the other cans, then add everything else. Cook on medium for about 1 hour uncovered, and then 1 more hour covered on low.
The chili cook-off inspired this Ohio River favorite: Cincinnati-style chili.
By Andrea Chaffin Ingredients: 1 quart cold water 2 pounds lean ground beef 2 cups crushed canned tomatoes 2 yellow onions, diced 4 garlic cloves, minced 1 tablespoon Worcestershire sauce 1 tablespoon unsweetened cocoa 1/4 cup chili powder 1 teaspoon cayenne 1 teaspoon ground cumin
By Heather Williams Ingredients: 1 pound boneless skinless chicken breasts, cut into half-inch cubes 1 medium onion, chopped 1 1/2 teaspoons garlic powder 1 tablespoon canola oil 2 15.5-ounce cans great northern beans, rinsed and drained 1 14.5-ounce can chicken broth 2 4-ounce cans chopped green chilies 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1 cup sour cream 1/2 cup heavy whipping cream Directions: In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Remove from the heat. Stir in sour cream and cream.
By Kim Hayes Ingredients: 2 tablespoons olive oil 1 large red onion, diced 1 medium red bell pepper, diced 1 medium yellow bell pepper, diced 4 cloves garlic, chopped 1 pound lean ground beef 8 ounces Italian sausage, casing removed 1/4 cup chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 4-ounce can tomato paste 1 12-ounce bottle of beer 1 28-ounce can diced tomatoes 1 14-ounce can diced tomatoes 1 15-ounce can black beans, drained and rinsed 1 15-ounce can kidney beans, drained and rinsed 1 15-ounce can pinto beans, drained and rinsed Directions: Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes. Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir the tomato paste into the beef mixture; this will “toast” it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking. Top with shredded cheese, sour cream and chopped green onions before serving.
More recipes on page 14
Salt | November/December 2015 | 13
Cincinnati Chili
Creamy White Chicken Chili
Winter’s Coming Chili
Judges had to choose a winner from five different chilis, among them a White Chicken Chili, at right.
Chili cook-off judges received gift bags which included a carton of milk, Tums, mints and chocolates.
7th Heaven Chili By Julie McFarland Ingredients: 1 pound sausage 1 onion, diced 3 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 15-ounce can tomato sauce 1 15-ounce can light red kidney beans 1 cup water 1 14.5-ounce can diced tomatoes Directions: In a large saucepan over medium heat, crumble and cook sausage and onion until sausage is brown. Add chili powder, cumin and garlic and stir for 2 minutes. Add remaining ingredients and stir well. Bring to a boil, reduce heat to low and simmer for 30 minutes to blend flavors.
Salt’s food editor, Andrea Chaffin, takes the judging very seriously.
14 | Salt | November/December 2015
Jason’s Revenge By Sherri Jones Ingredients: 2 cans tomato juice 1 1/2 pounds ground beef 2 tablespoons hot sauce 1 can of your favorite beer 15 Roma tomatoes 3 cans of light and dark kidney beans 1/2 onion, chopped 3 teaspoons chili powder Salt and pepper to taste Directions: Saute all beef and peppers and onion in skillet until tender. Add in remaining ingredients and simmer.
London City Schools Superintendent Dr. Lou Kramer presents sixth grade reading/language arts teacher Cathy Shannon with the winning ladle.
“One of the most glorious messes in the world is the mess created in the living room on Christmas Day. Don’t clean it up too quickly.” - Andy Rooney
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Salt | November/December 2015 | 15
Elizabeth J. Looney, Pastor
100 R. Gordon Drive Wilmington,Ohio (937)382-1587 Elizabeth J. Looney, Pastor Joe Looney, Associate Pastor
16 | Salt | November/December 2015
The best pie in town WILMINGTON — She hears the numbers rising. She already knows two men are prepared to pay $400 because they told her that information before the auction. The auctioneer begins and someone yells, “Start that pie at $200.” She hears $400; she breathes a sigh of joy. Then she hears $425. She thinks, “I hear Timothy Larrick’s voice. Is he running up the price?” As she turns to look for him, the numbers keep rising. All of a sudden she hears, “That’s $550, going once, twice, sold to Timothy Larrick!” Jama Hayes has just witnessed one of her pies auctioned at Dinner in the Fields on the Larrick Farm. It is a cherry pie, and the money raised is more than she could have imagined. Fruit pies are her favorite for auctions: When the auctioneer tips the pie for bidders to see, the fruit holds up. She said, “There is no spilling, and the pie doesn’t really need refrigeration.” So, that evening, Larrick got a cherry pie. Later, he said, “I told my family before the evening began that I was going to get that pie. I told them we are hosting, and I will buy it, no matter what.” When people in Clinton County think “pie,” Hayes comes to mind. She hasn’t always baked pies, however. For years, she was director of nursing at Clinton Memorial Hospital. (In fact, her cookbook from the hospital is one of her favorites.) Her pie-baking began about 20 years ago. The youth group at Wilmington United Methodist Church, where she is a member, had a fundraising event, Sweets and Treats. The group made money from her first pie, and Hayes has been baking pies for charity since then. She has been asked for years if she would start a business and supply the town with pies, making money for herself. She politely waves away the requests. “I bake pies only for charity events,” she said. Hayes’ organized kitchen is definitely the heart of her home. Spices are organized neatly in one drawer, ingredients arranged
in a second drawer, and cookbooks filed in a third. Her sister, Ruth, is her assistant, gathering spices for each pie and reading recipes — even oven temperatures. Ruth is quick to say, “Yes, and I’m the cleaner-upper. Jama uses every pot, every pan, all the measuring cups, and I clean them. Then, she gets something I’ve just cleaned out of the drainer and gets it dirty again.” The sisters good-naturedly chat about kitchen duties and point to a couple of cross-stitch designs that show their senses of humor. One says, “Countless numbers of people have eaten in this kitchen and gone on to lead normal lives!” Ruth jokes that her cross-stitch picture is the one that reads, “I only have a kitchen because it came with the house.” When asked about her favorite tool in the kitchen, Hayes knows right away that it is her marble rolling pin. She has used her mom’s old rolling pin, but the marble one has made all the difference. Also, she uses lard from Kroger because “rendered lard doesn’t make crust the same.” She has made the same crust for years, and now she loves using the crimper to make a “ruffled” lattice on the top. Her very favorite pie is a sugar cream pie. She found the recipe in the Wilmington News Journal years ago. Every time she makes it she gets out the card from her file. The clipping from the newspaper is taped to the card and is very stained. Years ago she wrote “good!” at the top. Hayes stays busy with two book clubs, the Wilmington United Methodist Church, the Philosophical Education Organization, and entertaining small gatherings of friends in her home. She is never too busy, though, to use her yellowed cookbooks and stained recipe cards or clippings to create a taste sensation for charity. BEVERLY DRAPALIK Beverly lives in Wilmington with her husband, Jeff. They also live with a dog, a cat, a parrot, chickens and bees.
Salt | November/December 2015 | 17
She has used her mom’s old rolling pin, but the marble one has made all the difference.
Lattice Top Cherry Pie
Apple Crumble Pie
Ingredients: 1 1/2 cups sugar 4 tablespoon cornstarch 1/2 cup juice from cherries 3 cups tart red cherries (add 1/2 cup more if cherries have been frozen) 1 tablespoon butter 1/4 teaspoon red food coloring 10-12 drops almond extract
Ingredients: Pastry for single-crust pie 1 cup sugar 2 tablespoons all-purpose flour 1 teaspoon finely shredded lemon peel 6 cups thinly sliced, peeled cooking apples (2 pounds) 3 tablespoons lemon juice 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground mace 1/4 cup butter or margarine
Directions: Combine 3/4 sugar with cornstarch. Stir in cherry juice. Cook over medium heat, stirring occasionally, until mixture thickens and bubbles. Add remaining sugar, cherries, butter, food coloring and almond extract. Mixture will be thick. Set aside. Place pastry crust in 9-inch pie plate. Fill with the above mixture. Adjust lattice top crust and crimp the edge. Brush top with small amount of milk, and sprinkle sugar on top for a glazed appearance. Bake at 400 degrees for 50-55 minutes.
Spicy Hot Chili
18 | Salt | November/December 2015
Ingredients: 1 pound ground beef or ground pork 1 medium onion, chopped (1/2 cup) 2 cloves garlic, minced 1 16-ounce can tomatoes, cut up 1 16-ounce can red kidney beans, drained 3/4 cup tomato juice 1 4-ounce can green chili peppers, rinsed, seeded and chopped (1/2 cup) 1 tablespoon Worcestershire sauce 2 teaspoons paprika 1 teaspoon sugar 1 teaspoon salt 1 teaspoon dried oregano, crushed 1/2 teaspoon ground cumin 1/4 teaspoon celery salt 1/4 teaspoon cayenne 1/4 teaspoon pepper 1/8 teaspoon dry mustard Few drops bottled hot pepper sauce Directions: In large saucepan, cook meat, onion and garlic till meat is browned; drain off fat. Stir in undrained tomatoes, beans, tomato juice, chili peppers, Worcestershire, paprika, sugar, salt, oregano, cumin, celery salt, cayenne, pepper, mustard, hot pepper sauce and 1 cup water. Cover and simmer for 20 to 30 minutes. Makes 4 to 6 servings. Slow Cooker Directions: Use a 3-1/2 quart or smaller electric slow cooker due to the small volume of chili. Use ingredients as listed above. In skillet, cook meat, onion and garlic till meat is browned; drain off fat. Transfer meat mixture to slow cooker. Stir in remaining ingredients and 1/2 cup water. Cover and cook on low-heat setting for 8 to 10 hours.
Directions: Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge, do not prick. In mixing bowl, stir together 1/2 cup of the sugar, the 2 tablespoons flour and the lemon peel; set aside. Sprinkle apple slices with lemon juice. Toss apples with sugar mixture to coat. Turn apples into pastry-lined pie plate. Combine the remaining 1/2 cup sugar, the 1/2 cup flour, cinnamon, ginger and mace. Cut in the butter or margarine till crumbly; sprinkle atop the apple slices. To prevent overbrowning, cover edge of pie with foil. Bake in 375-degree oven for 30 minutes. Remove foil; bake for 30 minutes more or till topping is golden. Serve pie warm with vanilla ice cream or American cheese slices, if desired.
Herbed Turkey Breast Ingredients: 5 to 6 pounds turkey breast, fresh or thawed 2 tablespoons butter or margarine 1 tablespoon soy sauce 1 tablespoon fresh parsley, minced 1/4 cup garden vegetable-flavored whipped cream cheese 1/2 teaspoon dry basil 1/2 teaspoon rubbed sage 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder Directions: Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on low 8 hours (high 4 hours).
Pie Crust Makes five single, 8-inch sized pie crusts, or two 9-inch crusts plus one 8-inch or 9-inch crust. Ingredients: 4 cups all purpose flour 1 3/4 cup lard 1 tablespoon sugar 1 teaspoon salt 1 egg 1/2 cup cold water 1 tablespoon vinegar
Directions: In large non-metal bowl, mix together (with a fork) the first four ingredients. In a separate small bowl, beat the remaining three ingredients. Pour into dry mixture and stir with fork until moistened into peasized clumps. Using hands, mold until all mixture is moistened, then form into ball. Do not overmix. Chill thoroughly, covered, in refrigerator a minimum of 50 minutes. Dough can be left in refrigerator 2-3 days, or it can be frozen until ready to use. When ready to use, bring dough to room temperature for easier working, break into 5 equal balls for the 8-inch crusts, or corresponding sizes according to the size pie crust that you want. Coat flat surface with minimum amount of flour and roll out. Place in individual pie pans. May be frozen for later use.
Sugar Cream Pie Ingredients: 2 1/4 cups cream (or milk) 1 cup sugar 1 stick butter or margarine 1/2 cup cornstarch 2 teaspoons vanilla Ground cinnamon 1 baked 9-inch pie shell Directions: Add all ingredients except cinnamon and pie shell to a large sauce pan. Cook over medium-high to high heat until thick, about 10 minutes, stirring constantly. Pour into baked pie shell and sprinkle cinnamon on top. Allow to cool and set before serving.
New Fashioned Bean Soup Ingredients: 1 pound dry navy beans (soaked overnight) 1 1/2 quarts water 1 pound lean, boneless ham, cut into cubes 1 bay leaf (optional) 1 teaspoon salt 1 teaspoon ground black pepper 1/2 chopped celery leaves Directions: Drain the soaked beans, discard water. Combine all ingredients in stoneware. Cover and cook on low 10 hours (high 6 hours).
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Recipes
Beverly Drapalik Salt Magazine Writer
Growing up in Atlanta means that Southern pecans are used in countless recipes. Each Thanksgiving, we gathered pecans on my great Uncle Bud’s farm in south Georgia. The next week, we knew it was Christmastime when we saw the pecans, dates and a can of coconut on the kitchen counter. Mom was searching for the time to work on the Date Balls and also searching for some of us to help her! We loved rolling the balls in coconut. They were always eaten quickly, so Mom bought the ingredients several times during the Christmas season.
20 | Salt | November/December 2015
Date Balls Ingredients: 1 beaten egg 1 cup sugar 1 stick margarine 1 cup chopped pecans 1 cup pitted dates, chopped 1 teaspoon vanilla 1 1/2 cups Rice Krispies 1 can coconut Directions: Combine eggs with sugar, margarine, vanilla and dates in saucepan. Cook for 7 minutes, stirring vigorously. Remove from heat. Add Rice Krispies and pecans. Drop from teaspoon and roll in coconut. Makes 50 bite-sized date balls. Easy to freeze.
Beveraly Drapalik’s mom, Gloria Bius, in her Stone Mountain, Ga., kitchen some time in the 1980s.
Sarah Allen The Times-Gazette Reporter and Salt Magazine Writer
My family got this recipe from a family friend a couple years ago. It was a hit, and is now a Christmas tradition. It breaks up the overload of holiday sweets with just a little bit of salty. Plus, it’s quick, easy and perfect for parties.
Holiday Mix Ingredients: 2 cups Corn Chex 2 cups Rice Chex 2 cups Cheerios 2 cups pretzels 1 pound M&Ms (plain or peanut) 1 pound white chocolate Directions: Mix together the Corn Chex, Rice Chex, Cheerios, pretzels and M&Ms. Melt the white chocolate, pour on top of the rest, and mix together. Pour on wax paper as thin as possible. Let dry.
Jimmy Legs Ingredients: Leftover pie dough Butter Sugar Cinnamon Directions: Roll out the dough. Put the butter, sugar and cinnamon on top. Cut them into strips. Bake at 425 degrees until browned. Serve warm.
Jane Beathard Salt Magazine Writer
Sharon Hughes and her grandson, Colby.
“Mother made everything from milk, flour, eggs and a little magic.” — Sharon Hughes
Sharon Hughes The Times-Gazette Media Sales Director
Lemon Chess Pie Ingredients: 2 cups sugar 1 tablespoon flour 1 tablespoon yellow corn meal 4 unbeaten eggs 1/4 cup milk 1/4 cup lemon juice 1/4 cup melted butter 4 tablespoons grated lemon rind
Laura Kasserman Wilmington News Journal Media Sales Director
This recipe feeds a crowd — or a family of 10 kids.
Nanny’s Potato Salad Ingredients: 10 pounds potatoes, cut into eighths longways, to make spears (these don’t fall apart as bad, or get mushy) 2 large yellow onions, diced 5 stalks of celery, diced 1 jar of sliced green olives 1 jar of sweet midgets (whole), coarsely diced Salt and pepper to flavor potatoes when still warm Whole jar mayonnaise (not salad dressing) Dab of mustard Directions: Cut potatoes and place them in water to cover, barely salted so they won’t stick. While they are cooking, mix the onions, celery, olives and pickles (reserve the liquid from the pickles and some of the liquid from the olives) together and let the flavors marry. Once the potatoes are fork-tender, drain them and place in a very large bowl, season with salt and pepper while still hot.
Salt | November/December 2015 | 21
My mother was a wonderful baker. She was especially known for her pies. When I was a child, we didn’t have store-bought cookies or very little store-bought sweets. Mother made everything from milk, flour, eggs and a little magic. On the days she made pies, there was always leftover dough. Mother would roll out the dough and put butter, sugar and cinnamon on top. I would cut the strips and put them in the oven. They looked like legs so I called them “Jimmy Legs.” When I got married and had a son, I made them for him. Now, he has a son, Colby, and I make the great Jimmy Legs. Hopefully, these sweet treats will be handed down to the next generation.
My maternal grandmother, Effie McCoy Smith, was a legendary pie baker in and around Pike County, Ohio. This recipe for lemon chess pie (short for pie chest) has been in her family for as long as anyone can remember. It likely came from Virginia or western Tennessee, where many other chess pie recipes originated, but no one knows for sure because Grandma’s family was living in southern Ohio long before the Civil War. This lemon chess pie recipe was never written down. My mother, who was also a master at pie baking, always just “knew” how to make it, using a “lump of butter the size of a thumb” and other colloquial kitchen-isms. Because I am not certain how much a “thumb of butter” really is, I asked my mother to write the recipe down, using more precise measurements. Here it is for everyone to enjoy.
Directions: Toss together in a bowl the sugar, flour and cornmeal. Add the eggs, milk, lemon juice, butter and lemon rind. Beat with a rotary mixer until all ingredients are smooth and well blended. Pour mixture into a 9-inch unbaked pie shell. Bake at 350 degrees for about 40 minutes or until the top is brown and the pie’s center “shakes like JELLO.”
Pat Lawrence Salt Magazine Writer
Pour the pickle juice over them while they are warm, so the flavor soaks in. While they are barely warm, mix the other vegetables in with them (the potatoes will break into pieces but will not mush up as you mix them). Once all of the vegetables are mixed well, add mayo (my mom always used a whole jar, but the consistency is up to you.) Taste the mixture and add mustard sparingly, to taste. I like mine less tart. It’s really important to add the seasonings and the juice before the potatoes cool completely. This adds flavor you will really notice and it enhances the salad so much.
Maya Angelou suggested that all women should have the recipes for a meal to make their guests feel honored. For me, that meal includes this stress-free, slow cooker pork loin with an apricot glaze, a simple but savory white corn casserole, spiced carrots, roasted potatoes and a salad of mixed greens sprinkled with pecans, dried cranberries and a raspberry vinaigrette. The ladies of my craft club have come to expect this for our Christmas meeting.
Roasted Potatoes
Glazed Pork
Ingredients: 2 pounds miniature carrots 1/2 cup cider vinegar 1/2 cup oil 1/2 cup sugar 1 onion, thinly sliced 1 teaspoon celery seed 1/4 teaspoon dry mustard 1/4 teaspoon salt 4-5 cups water
Ingredients: 10.5-ounce can chicken broth 18-ounce jar apricot preserves 1 large onion, thinly sliced or chopped 1-2 tablespoons Dijon mustard Pork loin, about 4 pounds Directions: Mix broth, preserves and onion together. Place pork loin in slow cooker. Pour mix over pork. Cover and cook 6 hours on low heat. (Exchange chicken broth with lemonlime soda for a lighter dish.)
22 | Salt | November/December 2015
Laura Kasserman’s parents, Glen and Joyce Fleming, in their wedding photo circa 1947.
White Corn Casserole Ingredients: 1 stick butter 1 onion, chopped 8 ounces cream cheese, softened 20-24 ounces frozen white corn Directions: Brown onion in butter. Transfer to casserole dish. Stir in cream cheese. Stir in corn. Bake uncovered 30 minutes at 350 degrees.
Ingredients: New potatoes, quartered Oil Parmesan Salt Pepper Whatever else you have on hand Directions: Roast in the oven until ready.
Spiced Carrots
Directions: Combine vinegar, oil, sugar, celery seed, mustard, salt and onions in a container with a cover and set aside. In a pot, bring water to a boil, adding 1/2 teaspoon of salt per cup used. Add carrots, return to a boil and cook 10 minutes. Drain carrots and add to vinegar/ oil mix. Cover and shake gently. Refrigerate overnight or at least 8 hours, turning or shaking container occasionally. Serve chilled on a Romaine leaf, with most onion slices removed before serving.
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The year my mother brought the pantyhose reindeer to Texas Roadhouse for my 22nd birthday. Turns out, margaritas go great with pantyhose reindeer.
Make room for the pantyhose reindeer
24 | Salt | November/December 2015
By Andrea Chaffin
I knew I was in trouble when she walked into Texas Roadhouse carrying what can only be described as the pantyhose reindeer. Glancing at the homemade Christmas decoration in one of my mother’s hands — and the bag likely full of many more in her other hand — I quickly ordered a margarita. She was proud of herself and grinning wildly. It was a week or so after Christmas. About a dozen family and friends had gathered at the busy restaurant to celebrate my 22nd birthday. Apparently, we would need another seat at the table for the pantyhose reindeer. I had seen it before. Many times, actually. The first time I saw it was when I created it in preschool. Want to see a happy 4-yearold? Give her a wire coat hanger, a pair of tanned hosiery, a couple wiggle eyes, a red cotton ball and a hot glue gun. And alas, the reindeer was born. And, after that, the reindeer returned
each year. At our first house, I remember it being placed on top of a holiday-themed table in the living room with Santa figurines and hand-me-down pine-cone wreaths. Because of the bend in its wire coat hanger frame, it wouldn’t sit completely upright. Later, it was joined by more school projects: the construction paper reindeer, the candy cane made from beads and the mistletoe in the shape of — what else? — my 6-year-old toes. As time went on, the pantyhose reindeer found its way on the walls. I’m not sure how Mom attached the reindeer to the wall, but I’d be willing to bet it involved something complicated like a thumbtack. The Christmas tree was always adorned with these homemade goodies, such as my kindergarten photo with “1994” and “Anbrea” scribbled in the handwriting of a little girl who often confused D’s and B’s. There were more reindeer made from glittery pipe cleaners and Popsicle sticks in
second grade. And my third-grade masterpiece: a sprawling Santa colored and glued onto a white piece of paper in a star shape. It made Santa look like a starfish. I thought they were tacky and, as a middle and high schooler, I was more than happy to “forget” to place those ornaments on the tree. Mom would come out to inspect my decorating. “Where’s that Santa made out of the toilet paper roll?” she would ask. “That’s my favorite!” At age 22, I had enjoyed decorating my tree at my new contemporary house. It did not include any felt, or Popsicle sticks, or buttons or Elmer’s glue. I had purchased glass and ceramic bulbs, white lights and a delicate star for my very own grown-up tree. I did not want the pantyhose reindeer. I did not want to hear the embarrassing stories she shared about the creation of the pantyhose reindeer. I did not want to see
the waitress snickering as Mom passed around the various decorations. To cope with the situation, my sister, best friend and I began to pose for photos with the cheesy crafts. “Take these home,” Mom pleaded after watching our sarcastic photoshoot. “You need to have these for your own house.” “No, I don’t,” I argued. Eventually, I thought we came to a compromise. I would keep a couple things, but pitch the rest. “No!” she exclaimed. “You can’t throw this out!” She cradled in her hands a 15-year-old, upside-down, white Styrofoam cup with a gold pipe cleaner handle sticking out of the top. It was supposed to be a bell. Or maybe an ornament. I couldn’t tell. But if I wasn’t going to keep it, she would. Last year, a couple items made it on to my tree. The “Anbrea” ornament was tucked into the back. Admittedly, I found myself showing it off to a couple holiday guests. I shrugged my shoulders. “It is kind of cute, I guess,” I stammered. Maybe pantyhose reindeer can stay after all.
My sister, Amanda, and my best friend, Mallory, pose with a construction paper reindeer and wreath.
Pantyhose Reindeer
Salt | November/December 2015 | 25
Materials: Pantyhose in a brown color Metal hanger Brown construction paper Scissors Craft eyes Glue Red Pom Pom (black if you prefer) Directions: Trace your hands (or your kids’ hands) on the brown construction paper. Cut them out and set them aside. Take your metal hanger and stretch and bend it until it looks like a wide, nicely shaped diamond or something long and not so wide, if that is how you want your reindeer to look. Take the pantyhose and stretch them over the diamond shape, making sure the top of the pantyhose goes to the top of the hanger. Knot it well and cut off the excess pantyhose. Glue the cut-out paper hands on the top of the reindeer, one on each side, so they look like antlers. Glue your craft eyes into the center of the pantyhose where the eyes would be. Glue the red Pom Pom to the bottom end of the diamond to make a red nose. Set aside to dry.
The ART of Christmas shopping
26 | Salt | November/December 2015
A simple question five years ago began a tradition known as Christmas in the Country. The question: “What if we started a little driving tour … and let everyone see our studios?” Brenda Bradds was one of four neighbors and friends who turned their love of art into an annual event that is both a time for enjoying traditional crafts and for crossing off a few items from Christmas lists. “Each year, it just gets a little better,” Bradds said. This year, Christmas in the Country will be held from 9 a.m. to 5 p.m. Friday, Nov. 20 and Saturday, Nov. 21, and from 2-5 p.m. Sunday, Nov. 22. At Echo Valley Village, 4909 Carr Road in Hillsboro, a range of
Photo courtesy of Kara Juillerat
Pictured, from left, are Dave Stafford, Kara Juillerat, Brenda Bradds and Dave Waller. Each has a studio where they craft pieces ranging from jewelry to primitives, and from pottery to metal works.
crafts is available for purchase, including majolica pottery, made by Bradds. Bradds said she is one of the few people in the area who does majolica pottery. She described her craft as “very detailed.” Bradds said her pieces utilize a light-colored underglaze and are all hand-painted. She has been a potter for about seven years. While Bradds said that she has some hand-built pieces, such as angels, most of her items begin with clay on a wheel. After the clay has been formed into its desired shape, it goes into a kiln. Pieces fresh from their first firing are known as “bisque,” Bradds said. From there, Bradds applies three coats of an underglaze, and then begins to hand-paint the pottery. The “colors are real shiny and bright,” Bradds said. Her pieces are designed to be functional. They are food-safe, oven-proof and microwave-safe. They include: full dish sets for four, round cheese holders with knives, platters and mugs. In addition to pottery, Bradds also makes paper crafts. Available for sale during
Christmas with the Country will be memory books. Bradds said special messages to loved ones can be written inside of them, and can then be hung on Christmas trees. Bradds said her daughter, D’Anne Sweet, will also be selling her crafts at Echo Valley Village. Sweet creates glass art, including “cute things” for fairy gardens, as well as “very pretty” chunky jewelry. Also available for purchase at Echo Valley Village will be lotions and goat milk soaps. Also on the tour is Kara Juillerat’s studio. She works from her home at 12674 Mound Road in Winchester. There, she creates jewelry from fused glass. Her selections include bracelets, necklaces, rings and earrings. Juillerat said she also makes night lights. All her pieces, she said, are handmade and “very unique.” Juillerat said she began making jewelry about six years ago after taking a continuing education class at Southern State Community College. “From there … I ended up with my own kiln, and now I have my own workshop,” Juillerat said. At Cabin Creek Primitives, Dave and Donna Stafford sell hand-crafted furniture, as well
as other yard and household art. They also sell a variety of candles and other items. Their shop is located at 1632 S. Taylorsville Road in Hillsboro. Unique metal art can be found at 5320 Sorg Road in Hillsboro. There, Dave Waller creates pieces using horseshoes. Waller said he began making horseshoe art about two to three years ago following people’s suggestions and “because I was intrigued with any kind of metal.” Waller said his pieces begin with a plan – either by setting out horseshoes or by drawing a design. From there, he continues to make changes until he reaches the desired end product. Examples of his pieces include wall art and cowboythemed items. However, Waller said that his “main, hottest item(s)” are nativity scenes made from cut nails. He said he began making those pieces last year and their popularity soared. Coupons for Christmas in the Country can be found on the placemats at the Old Y Restaurant, located at 1940 U.S. Highway 62 in Winchester. Credit cards will be accepted. SARAH ALLEN Sarah is a reporter for The Times-Gazette in Hillsboro. Reach her at 937-393-3456 or at sallen@civitasmedia.com.
LOCATIONS: Echo Valley Village Brenda Bradds 4909 Carr Road, Hillsboro Kara Juillerat 12674 Mound Road, Winchester Cabin Creek Primitives Dave and Donna Stafford 1632 S. Taylorsville Road, Hillsboro Dave Waller 5320 Sorg Road, Hillsboro DATES AND TIMES: Friday, Nov. 20: 9 a.m.-5 p.m. Saturday, Nov. 21: 9 a.m.-5 p.m. Sunday, Nov. 22: 2-5 p.m.
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28 | Salt | November/December 2015
Telling both ‘sides’ of the Christmas story LEBANON — Fall comes around and you start to see reindeer and ornaments and lights. You are praying your kids don’t see it all until December, but no such luck. Your little ones begin thinking only about the presents and visiting the man in red. You try to imagine just how to break into their focus with the birth of an important baby. Author and illustrator Beth Gully may just have something that will help. In her book, “The Other Side of Christmas,” Gully tells both stories. Santa, stockings, cookies and gifts magically morph into Mary, Joseph, Herod and Jesus. The book is a flipbook. Read it front to back, flip it over and read it back to front. The amazing thing about this flipbook is that the illustrations are used in both stories. See one thing in the Santa
tale and another in the Jesus story. The idea for the book came from a sketch Gully created in 1994. A graphic designer by profession, she always creates her Christmas cards. That year she made an ambigram of Santa and Jesus. (An ambigram is a word, art or other symbol whose presentation retains meaning when viewed from a different perspective.) Years later, with prayer, many discussions and help from friends, the book was born. She said she developed this skill by accident. “I was designing a Christmas card and had written the word ‘happy’ in a cursive I created. No other ideas came, so I went to lunch,” she said. “When I returned, the paper was on the floor, upside down, and it looked like the word ‘holiday.’ ” A skill was born.
More about “The Other Side” on page 30
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o Joseph, now Mary o oJoseph, now Mary Joseph, now Mary was engaged be wed, was engaged tototo bebe wed, was engaged wed, and by the word the emperor and byby the word ofofof the emperor and the word the emperor their homeland they fled. tototo their homeland they fled. their homeland they fled.
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Mary and Joseph Mary and Joseph Mary and Joseph travelled all day and all night, travelled allall day and all night, travelled day and all night, “Oh what ajoy, joy, “Oh what a ajoy, “Oh what Bethlehem’ s now sight”. Bethlehem’ s snow sight”. Bethlehem’ nowininin sight”.
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Beth Gully’s Favorite Christmastime Recipes
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W children Withithithallallallthethetheyoung young children W young children sleeping snug ininin their beds, sleeping snug their beds, sleeping snug their beds, Santa’ sssleigh full ofofof gifts Santa’ ssleigh sleigh full gifts Santa’ full gifts flies high overhead. flies high overhead. flies high overhead.
Nutella Hot Cocoa Ingredients: 2 cups milk 2 tablespoons cocoa powder 2 tablespoons Nutella 1 1/2 tablespoons sugar Directions: Heat milk to steaming. Whisk in remaining ingredients. Heat until desired warmth. Top with chocolate chips and marshmallows. Makes 2 servings.
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od’ od’ssheavenly heavenlyangel angel tells tellsthe theshepherds shepherdsthe thenews. news. “Go “GototoBethlehem Bethlehemnow now asasthere’ there’ssno notime timetotolose. lose. AAbaby babyisisborn borntotoyou, you, King Kingofofthe theJews.” Jews.”
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Russian Tea Cakes CChristmas hristmasisiscoming coming. .. .. .
30 | Salt | November/December 2015
we’re we’rehaving havinggreat greatfun! fun! Sleigh Sleighriding ridingand andsliding. sliding. Too Toofast! fast! Here Herewe wecome! come!
Gully is one of 100 or so professional ambigram illustrators in the world. The book and her Santa/Jesus ambigram have won numerous awards. Most people may be familiar with word ambigrams (used in movies such as “The Divinci Code”), but drawings take an extra level of talent. The most difficult part about completing the book was finding the time. Gully is the owner of BT Graphics, a business she works full time. You may have seen her work if you have ever been to the Waynesville Library or driven into West Chester. She has designed about 400 logos. The sketch ideas for the book came rather easily to her. One day, while having coffee with a friend, they were throwing out creative concepts when a flipbook entered the conversation. Gully said, “I sketched out three ideas in two minutes.” The release of the book in
2014 has seen results beyond Gully’s expectations and the publishing world’s stats for such things. Gully has been placed in 24 stores nationwide and in Canada. Churches have purchased for their children’s ministries. A hospital placed them in its gift shops. Gully has also done 35 book readings. To Gully, it is a faith story. The idea flowed so easily, and it caught fire in her heart. She wanted a famous illustrator she knows to take her concepts and do his magic, but he was not available. She said, “It soon became evident that I was to illustrate.” And the creativity is not stopping here. There is a children’s church video book of the story due in mid November, and Gully is working on an Easter flipbook due to be released in time for Easter 2017. Spanish editions of her work have started. Gully also has a line of Christmas
cards called Elizabeth Card Collections, available at the Golden Lamb in Lebanon. Who knew the little girl who learned to write backwards so teachers could not read her passed notes would come create such a wonderful piece of art with a purpose? According to Gully, God did, and she is quite happy to help you tell your young ones about both sides of Christmas. VALERIE LK MARTIN Valerie has a varied background in fundraising, public relations, teaching and freelance writing. She also holds a master’s of divinity and is an ordained chaplain. Valerie has stepped foot in 25 countries, jumped out of an airplane, twice been electrocuted by lightning and once slept in a train car with 12 strangers. She lives in Oregonia with her husband, Tom, Sadie the Lab and kitties, George Herbert and BeBe. She can be reached at lightningirl@gmail.com.
Ingredients: 1 cup butter 1/2 cup powdered sugar 2 1/4 cups flour 1/4 teaspoon salt 1 teaspoon vanilla 3/4 cup pecans, finely chopped Directions: Cream butter and sugar. Add remaining ingredients. Form into balls. Bake at 275 degrees for 1520 minutes. While warm, roll in extra powdered sugar. Cool. Roll in sugar again. Makes 42 servings.
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Salt | November/December 2015 | 31
Bon Appetit Heartland
The man behind the birds
GEORGETOWN — John Ruthven has long been heralded as the “20th century Audubon.” His work has been featured across the globe including the President’s Palace in the Philippines, the Hermitage Museum in St. Petersburg and the White House. He has traveled, studied and painted for more than 70 years, but there is more to Ruthven than just his art. Ruthven was born poor to a loving family in Walnut Hills. From a very early age, he enjoyed walking, exploring and recording things in his sketch book. Different from his sports-loving brothers, Ruthven enjoyed solitary activities and thought of himself as a “dreamer.” For Ruthven, the mystery and magic behind painting began in those long walks around Cincinnati with a pencil and sketchbook in hand. Ruthven remembers quite clearly the day that Audubon’s art came down the Ohio River to tour in Cincinnati. At 9 years old, Ruthven made the long walk to the river by himself in order to view some of Audubon’s work. “Not a big deal in those days,” Ruthve admitted, but certainly unimaginable today. Inspired by the incredibly detailed paintings of Audubon, Ruthven began to dream of what it must have been like to be a frontiersman exploring new species as Audubon had done. “I felt I had been born 100 years too late,” Ruthven said. His teachers and parents began to see his potential and encouraged him to practice his art. He was asked to paint sets for the school play and was even asked to play the lead of Daniel Boone,
a role Ruthven, because of his love of frontiersmen, was born to play. Ruthven continued to study Audubon’s techniques and practice his art. He could think of no better way to live his life, but life had other plans for Ruthven. In 1939, World War II began and, as the fight raged overseas, Ruthven found himself serving most of his college years in the Navy chasing German submarines. He came home, four-anda-half years later, and finally returned to his passion. When Ruthven opened his first studio in 1946, he was a starving artist. In order to drum up business, he placed a sign outside his studio saying he would draw anything. Ruthven joked, “And if you say anything, you have to mean anything.” Only a month after his studio opened, a man approached him for some cartoon work. Although not his preferred art, Ruthven consented to create a cartoon boy for the man. The man worked for Play-Doh, a Cincinnati company hoping to rescue its product by marketing it as a children’s toy. The venture was a success and, for Ruthven, became the first step in securing his future as an artist. The turning point, Ruthven claimed, was the 1960 Duck Stamp Competition. Ruthven entered his painting, “Redhead Ducks,” and won. “It was a defining moment,” Ruthven said. From there, Ruthven’s reputation as a wildlife artist spread. Requests for commissions soon followed and Ruthven became a household name. Yet, behind the “20th century
32 | Salt | November/December 2015
His laugh was genuine and warm but, behind the silly story of one dead bird, was a larger tale of a man living his dream.
Audubon” was still a man fascinated by birds and their natural habitat. Ruthven recalled walking down 4th street in Cincinnati in a suit and tie. He was running a bit late for a meeting when suddenly a bird dropped out of the sky and landed on the sidewalk directly in front of him. Ruthven, ever curious, examined the bird and, with the exception of a broken neck, deemed it a perfect specimen. He was at an impasse. He couldn’t take the bird home and make it to his meeting, and he didn’t want to leave it until afterwards for fear of someone damaging it, so Ruthven placed the dead bird in his suit pocket and continued on to his meeting. “No one knew I had a dead bird in my pocket,” Ruthven joked. His laugh was genuine and warm but, behind the silly story of one dead bird, was a larger tale of a man living his dream. When asked what artists need to make a career out of their art, Ruthven was able to sum it up in one word: perseverance. “Don’t give up” is Ruthven’s motto. Every
artists goes through specific periods in their career. The starving artist period, according to Ruthven, is unavoidable and future artists must “prepare themselves for it.” Aside from that, Ruthven advises that anyone looking to make a career out of art needs to promote themselves and not be afraid to talk about their talent. Now. Ruthven lives a busy life bouncing back and forth between Cincinnati and his gallery in Georgetown, but he still makes time for long walks and chats with new friends.
John Ruthven Email: info@ruthven.com. Website: johnruthvenart.com MEGHANN MacMILLAN Meghann has lived in the country all her life and loves it more every day. She raises chickens, rabbits and two adorable children with her husband in Brown County.
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(937) 544-8524
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• Well-appointed luxury ranch condos beginning in the low $200’s • Two and Three bedroom two bath floor plans • Sunrooms and patios • Two car attached garages with overhead storage • Gourmet kitchen with appliances • Spacious master suites • Community clubhouse, pool and exercise room • FHA, VA, Conv. and HECM financing • Conveniently located to interstates, shopping, and restaurants
Do you see what I see? By the time they reach middle age, a lot of people complain that their eyesight is beginning to fail. They lament that their arms just aren’t long enough to read menus and they have to invest in a pair of “reader” glasses. I’ve had bad eyesight since the seventh grade and have endured many comments over the years; my height, my weight, my freakishly-long fingers. But most of the comments I’ve gotten are about my eyewear. Yes, I wear glasses. Mostly because I’ve come to enjoy seeing the world around me. Most people who wear glasses have probably exhausted all other options. It’s not that we are so fond of having glass and metal hanging off our faces. But, invariably, if I take off my glasses, someone has to note, “You sure look a lot better without those glasses.” I just squint at them and say, “You know, so do YOU!” I’ve been hearing that remark about my glasses for so long that I’ve had years to hone my snarky comeback. I first tried contact lenses years ago when I was in high school. They were pretty new then. They were called “hard lenses,” and were very expensive. I was never able to wear them. They felt like shards of glass. Why? Because that’s exactly what they were! Shards. Of. Glass. People would say, “You need to increase your ‘wear time.’ You just need to GET USED TO THEM.” Translated: “You just need to continue to let the glass shards cut into your eyeballs long enough to develop the amount of scar tissue needed to numb the pain.” What’s not to like? It also turned out that I have “dry eyes” and hard contact lenses needed to be able to “float” on your eyeballs. With me, they operated more like miniature plungers, sucking the last bit of fluid from my eyes like thirsty mosquitoes. Back in the day, contact lenses were so expensive that if someone lost one while playing basketball, it would shut down the entire game. People would begin crawling all over the gym floor like roaches on a biscuit. When someone found it, they would jump up and act like they’d discovered the Hope Diamond. The spectators would burst into applause and cheer wildly as the lens was returned to its rightful owner. He would then pop it into his mouth for a good “cleaning,” then put it back in his eye. Did you follow that chain of custody? From the floor to the finder’s filthy fingers to the player’s dirty, sweaty hands into his bacteria-infested mouth into his eye. No one ever questioned this astoundingly unsanitary process. We were probably just happy they were going to resume the game. I guess we figured that any nasty eye infection would develop long after the
final buzzer. At times, someone would think they had found the lens, only to discover that it was a false alarm. Thanks, Eagle Eye. Way to vastly disappoint an entire gymnasium full of people with your premature exclamation, “I found it!… Oh, never mind. It was just a gum wrapper.” At other times, after everyone was down on their hands and knees scouring the gym floor, it was discovered that the guy didn’t “lose” the contact at all; it had just migrated back up in his head somewhere. “Never mind! I got it!” Same raucous cheers and applause. I often wondered if it was just a cheap ploy to get a “time out,” or to get a round of applause for merely inspecting your own eyeball. Then they came up with disposable “soft” contact lenses which were supposed to be soooo much more comfortable than the old hard ones. Everyone sang their praises. People would even sleep in them. Imagine being able to see your alarm clock when you woke up instead of just having to “guess” the time by the position of the sun on your bedroom wall. Well, due to my aforementioned dry eye problem, these soft contacts just operated like sponges in my eyes, once again sucking up all the liquid and leaving my eye high and dry. Of course, you could put drops in your eyes throughout the day, but this became like a part-time job; and, it was annoying to be ever-aware of your eyes, especially when your eye makeup would run down your face with each application of the drops. Sure, you didn’t have glasses on, but you’d look like rocker Alice Cooper after a three-hour concert. So, glasses it is. And, now all of my middle-aged comrades have caught up with me and have joined The Glasses Club. The main difference is that I still have the one pair that I wear all of the time, but they have 49 pairs that they can’t keep up with.
34 | Salt | November/December 2015
Sure, if you hold it a little closer. Now farther away. Now closer.
KAY FRANCES Kay is a motivational humorist from Wilmington who encourages people to “laugh more, stress less and take care of yourself!” She gives humorous keynote presentations and stress management workshops all over the United States. She is the author of “The Funny Thing about Stress; A Seriously Humorous Guide to a Happier Life.” To order the book or find out more about Kay, visit her website at: www.KayFrances.com.
Working to Keep Highland County & Adams County
FAYETTE COUNTY
MOVING! Serving the needs of Highland County and Adams County by providing safe & reliable transportation services.
313 Chillicothe Ave., Hillsboro, Ohio 45133 (937)393-0585 Mon-Fri: 8:30a.m.-4:00p.m. 116 W. Mulberry St., West Union, Ohio 45693 (937)779-3212 Mon-Fri: 8:30a.m.-4:00p.m.
• NET/TANF/OWF Transportation Services : We provide non-emergency Medicaid transportation (NET) services for HCDJFS & ACDJFS. We provide educational and employment training transportation through the Temporay Assistance forNeedy Families (TANF) Program of HCDJFS. We provide Title XX transporation services for ACDJFS.
See:
~ Fayette County Historical Society Museum ~ Deer Creek State Park ~ Hike & Bike the Tri-County Triangle Trail ~ November 21, 2015 - Show of the Season, Fayette County Fairgrounds, ~ November 29, 2015 - A Court House Christmas, downtown Washington C.H.
Shop:
~ Area Antique and Specialty Shops
~ Baymont Inn & Suites ~ Country Hearth Inn ~ Fairfield Inn and Suites
Fayette County, Ohio • 740-335-0761 www.fayettecountyohio.com
frstransportation.org
40807573
**Highland County Mobility Manager works to keep our Highland County Locally Developed Transportation Plan updated so that the county’s transportation providers are eligible to apply for FTA grant funding.
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~ Quality Inn ~ Hampton Inn ~ Holiday Inn Express
• HARTS Fare Program: program offers affordable transportation for those who are elderly, disabled or considered low income living within the Hillsboro City Limits or within a 5-mile radius of the center of Hillsboro. Purchase a $20/$25 HARTS Fare Card for 10 or 5 one way trips depending upon location and age. **FRS Transportation also provides transportation services through grants with the Federal Transit Authority and Ohio Department of Transportation. These include our 2015 grants for Job Access & Reverse Commute (JARC), New Freedom (disabled & elderly) and Ohio Coordination Mobility Management.
~ Tanger Outlets, Jeffersonville ~ Jeffersonville Crossing Mall ~ Featuring Woodbury Outfitters
Stay:
We will be happy to answer any of your transportation questions.
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206 N. ELM ST. HILLSBORO, OH 45133 (937) 393-4275 (888) 440-4275 Flooring
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Salt | November/December 2015 | 35
Villas and Apartments Assisted Living Short Term Rehabilitation Nursing Services
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36 | Salt | November/December 2015
Chef Tyler’s Deer-ly Beloved Smoked Meatloaf Sandwich
Photos by Tina Marie Photography
Meatloaf Ingredients: Oak chips or other hardwood of choice 2/3 cup ketchup 1/4 cup tomato paste 2 ounces chipotle peppers in adobo, sauce included 1 teaspoon cocoa powder (it may seem odd, but it adds great depth) 6 ounces ruffled, kettle-style barbecue potato chips (nacho cheese chips are awesome as well. AKA: Doritos) 3 cloves garlic 1 medium carrot, quartered
1 poblano, seeded 1 medium sweet onion, quartered 1 tablespoon duck fat or unsalted butter 1 teaspoon dried sage 1 teaspoon kosher salt 1 pound venison shoulder roast 2 ounces pork fat 1 pound pork shoulder 3 large eggs 12-16 slices of quality cheddar cheese slices 12-16 pieces of fresh sourdough bread Butter for toasting bread Bread and butter pickles for serving Onion straws Zesty Aioli Ingredients: 1/2 cup mayonnaise 1/4 cup ketchup 1/2 teaspoon garlic powder 1/4 teaspoon Worcestershire sauce 1 1/2 teaspoons fresh ground black pepper Directions: An hour prior, place the Weston grinder components in the freezer. Using the large die, grind the pork, pork fat and venison into a Weston lug. Next, switch to the smaller die and repeat. Set aside and allow to come to room temperature. Preheat a smoker or oven to 250 degrees and add the hardwood. Combine the ketchup, tomato paste, chipotle peppers and cocoa in a large mixing bowl. Remove approximately 1/3 of the mixture into a separate bowl. Using a food processor, pulse the potato chips until they are the consistency of bread crumbs. Add the potato chips to the 2/3-ketchup mixture. Now, add the onion, carrot, garlic and poblano to the food processor and finely chop. With the duck fat, heat a 10-12 inch skillet over medium heat. Add the vegetable mixture to the skillet with the sage and kosher salt.
TYLER VIARS A columnist for Salt magazine, Tyler’s cooking skills led him to be a top finalist on Fox TV’s “MasterChef” in 2014. With his platform as a chef and avid outdoorsman, the Wilmington, Ohio, resident’s goal is to facilitate what he calls the “Forest to Fork” movement.
Salt | November/December 2015 | 37
There are three things I love: whitetail deer, smoking barbecue and meatloaf. Combine them together in the form of a sandwich, and this cook is happier than Winnie the Pooh inside the honey jar. While on “MasterChef,” we, in fact, had a meatloaf challenge and I plated a dish eerily similar. Although they loved the flavor, the judges classified it more like a burger and less like a “loaf.” In my opinion, they can kiss it! (I mean that in the nicest, most peaceful way.) Meatloaf versus burger aside, I crave this sandwich. Living below the Mason-Dixon Line for a number of years, this was a staple on many beloved barbecue restaurant menus. The chips, smoky chipotles and earthy poblano combined with the oak-cooked venison bring a surprising new flavor to the boring, common meatloaf. Toast some sourdough bread, add a slather of aioli, some bread and butter pickles, crispy onion straws, and finish it with gooey melted cheddar cheese, and it is guaranteed to send anyone’s taste buds into orbit. Now, that I am foaming at the mouth, it is time bust out the Weston grinder, turn on the music and pour your favorite libation. Let’s get cookin’ in camo! Serves 6-8.
Cook the vegetables for approximately 3-5 minutes or until they soften and begin to brown. Add the vegetables to the ketchup and potato chips and stir to thoroughly combine. Let the mixture cool for roughly 10 minutes. Using the best kitchen utensil — your hands — add the ground mixture to the ketchup and potato chips and thoroughly combine. Shape the combination into a compact, rough 10-inch long by 2-inch high by 4-inch high loaf. Wrap the loaf in plastic wrap or aluminum foil and let set for 45 minutes — minimum. Meanwhile, combine the aioli ingredients and let refrigerate for the flavors to meld. Coat the meat with the reserved glaze. Wrap the meat in aluminum foil and smoke for approximately 40 minutes. After the time has allotted, remove the foil and smoke for another 40 minutes or until the internal temperature reaches 135 degrees and remove. Do not fret about “undercooked” pork. The carryover cooking will take the meatloaf to 140 degrees. Tent the loaf with aluminum foil and let it rest for 20 minutes. The last 10 minutes of rest, butter and toast the sourdough bread slices and preheat the broiler. Slice the meatloaf into half-inch slices, place on one slice of sourdough. Top it with a slice of cheddar cheese and place under the broiler until the cheese is completely melted. Add the aioli, pickles, onion straws and other slice of bread to complete the sandwich. If you have not already, devour. If you have restraint (I never do), I would prefer to pair it with some homemade barbecue potato chips and a big icy mug of Great Lakes Oktoberfest. Remember to always cook, share and enjoy!
38 | Salt | November/December 2015
A fruitcake for the keeping — seriously SEAMAN — Johnny Carson once famously said there’s only one fruitcake in the whole world, and everyone just keeps passing it around. Carson’s witty aphorism, notwithstanding, fruitcake’s unsavory reputation as a dense, dry, crumbly, pungent presentation is only one side of the story. Fruitcake is a traditional little treasure that’s been around since the Romans; it managed to survive the Dark Ages and has been repeatedly transformed as the quality of ingredients improved over a millennia. This holiday treat has kept in step with time as centuries of devoted bakers modified and altered its contents in search of the perfect fruitcake. Dan Miller, owner of Keim’s Family Market in Seaman, is a believer in the culinary tradition of experimentation. Following the principle that “good fruitcakes don’t just happen, they’re created,” Miller and his staff set to work developing the perfect fruitcake recipe. Their efforts culminated in a festive, piquant, handmade fruitcake, blanketed by a layer of gleaming, precisely placed pecans, “deeply flavorful, dense, and moist,” as Miller describes it. “To be honest,” he admitted, “I’ve never
cared for fruitcake. It’s so dry, but I do like this fruitcake. It surprises everyone. Most people who don’t like fruitcake, like our fruitcake — once they’re willing to try it.” He said, “We put out samples and a lot of customers turn up their noses and say, ‘I don’t like fruitcake.’ Then, someone will insist they try it, and when they do, they like it.” Dark, rich, glistening with golden raisins, nuts and fruits, every cake is handmade using the finest, freshest ingredients to produce a moist, gluten- and alcohol-free cake that will keep up to one year if refrigerated. It is made, packaged, sold and mailed from the place where it was created — the kitchen at Keim’s. Miller and his employees begin their fruitcake baking season in early October. They’ll bake until after Thanksgiving, and will have fruitcake enough to last until the holidays end. The Keim market is typically the first stop for visitors to the Adams County Amish community. It is a simple, yet compelling store, reminiscent of the small general stores that once thrived in rural American villages. Shoppers are met in the parking lot by the warm aromas of freshly baked bread
Naysayers say ‘aye’ to this traditional holiday treat redux.
and sweet cinnamon rolls, falling like blessings on visitors, drawing them inside. The market’s schematic leads one through a varied selection of unique and practical goods, while the aroma rising from the open-air kitchen lures shoppers into the bakery where the season’s fruitcakes are prepared. Shoppers may try a sample while watching the bakers expertly top off the handmade cakes with fruits and nuts. The rich, remarkably mature flavor and chewy sweetness of Keim’s fruitcake makes it the perfect addition to the merry indulgences of the holiday table, and, contrary to Carson’s ubiquitous euphemism, it won’t be the gift you’d rather keep passing forward. Keim’s ships its fruitcake across America, from East Coast to West and from Puerto Rico to Alaska. The Keim Family Market is located at 2621 Burnt Cabin Road alongside state Route 32, in Liberty Township. The market is open 8 a.m. to 6 p.m. Monday through Friday; 8 a.m. to 5 p.m. Saturday; closed Sunday. For more information or to request a catalog, call 937-386-9995. PATRICIA BEECH Pat writes for The People’s Defender in Adams County where she lives with her husband, Mike, their dog, Millie, and two cats, Thomas and Sylvester.
Come See What The
Fresh Produce in season!
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Bainbridge Area
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4715 St. Rt. 41 South Bainbridge, OH 45612
3590 US Highway 50
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(the old Cardinal Store)
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Salt | November/December 2015 | 39
Stauffer’s Country Store
Hand Tossed Hot Pretzels Daily
Clifton’s Christmas lights tradition sparked by aha moment “It reinforces in my mind that somewhere out there, I’m in someone’s family scrapbook. I am their holiday tradition.”
40 | Salt | November/December 2015
— Anthony Satariano
CLIFTON — Clifton Mill is known for its light display around the holiday season. However, it didn’t always include more than three million bulbs that hang around the property, or the gift shop and restaurant with a reputation for its breakfast food. The mill, built in 1802, originally provided electricity to the townspeople who made up Clifton. “The mill has been here before Ohio was even a state,” owner Anthony Satariano of Clifton Mill said. “It has seen the War of 1812, the Civil War, all the great wars.” The current family members are the sixth owners of the mill. They bought it in 1987 after Satariano and his father stopped working for a men’s and women’s fragrance company that was sold out and became larger than they preferred. His father always liked mills, and came close to purchasing in Virginia and Pennsylvania before deciding on the one in Clifton. His father retired and Satariano was tired of living on the
road, and they looked forward to running the already-existent gift and snack shop out of the mill. The same year they purchased the property, they began to display the Christmas lights. Starting with 100,000 bulbs, it has expanded, either subtly or in a large manner, each year since. “Christmas started from my father. He was always big into holidays, but Christmas in particular,” Satariano said. “We bought the mill, we were here one night and my father said, ‘Let’s put some Christmas lights on this. We own this beautiful piece of property, let’s decorate it.’ “He went out and bought 100,000 Christmas lights thinking we’d never have to buy another light again. We knew absolutely nothing about electricity, but we got them up and people started pulling in. “It was one of those aha moments. We did it strictly for ourselves, but people started saying,
Anthony Satariano, left, the owner of Clifton Mill, and Jessica Noes, the property’s general manager.
Salt | November/December 2015 | 41
For 28 years, Clifton Mill has celebrated the holiday season with its light display. The flip of one switch turns all the lights on at once which includes a miniature village, a Santa Claus museum, a 100-foot waterfall of twinkling lights, a toy collection and a spectacular synchronized lights and music show that features the old covered bridge. Every night until the night before Christmas Eve, peek into Santa’s Workshop to see a live Santa at work and then, every 15 minutes or so, watch him check his list and go up the chimney to load his sleigh. The old covered bridge is an addition to the legendary lights of Clifton Mill. The bridge, its windows, roof, sides and bottom are covered in lights of various colors as are pseudo trees which flank the bridge. Every hour, on the hour, all lights at Clifton Mill go out leaving guests in total darkness. The miniature village has recreations of many of Clifton’s historic buildings, plus a 1950s diner, a light parade going down the main street and two trains that go around the village and across a covered bridge on the mill race stream. On the outskirts of the village there is a drive-in movie theater and a country fair with moving bumper cars and Ferris wheel. The Santa Claus museum houses the private collection of the Satariano family which has taken nearly 40 years to amass. There are more than 3,000 examples of Santa Claus on display dating from as far back as 1850. Clifton is about eight miles northeast of Xenia, three miles east of Yellow Springs, three miles north of Cedarville in Greene County. Strollers are not allowed inside the building for safety. The mill is wheelchair accessible. Parking is free. For more information, visit www. cliftonmill.com.
42 | Salt | November/December 2015
They begin getting ready for the season in September.
‘This is beautiful, thank you for sharing this with us.’ It just grew from there.” Satariano, along with three to four regular individuals and 10 to 12 part-time helpers, hang the lights beginning in September. He said on a good year, the lights are completed by November; he feels that he has it down to a science at this point. When he starts weed-eating the gorge, the mill-people feel it’s getting down to business. The tear-down process is quicker and depends on the weather. It takes place after the first of the year when the display is no longer offered for the season. Mother Nature prevents them from leaving the lights up all year long. “I’ve been doing it forever, and what I enjoy is now getting young families who walk up and say, ‘When I was a kid, my mom and dad brought me, now we’re bringing our children.’ I’m seeing second and third generations. That’s how long I’ve been doing this,” Satariano said. “It reinforces in my mind that somewhere out there, I’m in someone’s family scrapbook. I am their holiday tradition.” When the mill isn’t displaying its Christmas lights, which begins the day after Thanksgiving and runs until Jan. 1, it offers the restaurant and gift shop, along with tours throughout the spring and summer months. However, mill tours end when Satariano begins getting involved outside in preparation of the Christmas
lights. “What we have on the competition (is) there’s no big parking lot here, you’re not sitting in a neighborhood. You’re sitting out in nature and history here,” he said. “We have a lock on that, and we appreciate that.” The restaurant took off in 1988, and offers breakfast food all day long, including 12-inch pancakes that can cover a dinner plate. It serves lunch until 3 p.m. and dinner every Friday and Saturday from Feb. 27 until the weekend before Thanksgiving. It offers concession-style food, including soup, hot dogs and cocoa, while the lights are displayed. The recipes are family-owned, or came with the mill itself. “Now that we’re into it and enjoy it and are good at it, I guess you’d say we constantly look forward to how to tweak it,” he said. “We’ve decided to take this name, image, whatever, and [brand it]. … Christmas will probably always be here until I can’t do it anymore, then I don’t know what would happen, but we’ll keep adding. We’re adding this year.” WHITNEY VICKERS Whitney writes for the Greene County Newsgroup, but mostly the Fairborn Daily Herald. She shoots photos on film, and prefers tunes that were considered new when her grandparents were still young. She can be reached at wvickers@civitasmedia or 937-502-4532.
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PEEBLES — The ritual Lighting of the Serpent at Serpent Mound State Memorial in Adams County is a wonderful way to celebrate the winter solstice. The mystery and majesty of the giant effigy mound make the perfect setting for this annual event, started in 2004. At sundown, on Dec. 21 each year, members of the Friends of Serpent Mound carefully place more than 1,000 luminary bags around the perimeter of the prehistoric serpent effigy. Visitors are invited to light them from a sacred fire, a non-denominational solstice lighting ceremony. The lights provide a festive atmosphere as volunteers serve free refreshments. Overlooking Brush Creek valley at the northern edge of Adams County, Serpent Mound State Memorial features a 1,300foot mound in the shape of a serpent. Members of the FOSM believe the mound is aligned with the sunrise at the winter and summer solstices, and the park has become a magnet for visitors from all over the world who are drawn to its mystery. The park usually closes at sunset, but park hours are extended for the Lighting event. Festivities begin at 4 p.m. (the rain or high-wind date is Dec. 22) as the luminaries are set out by volunteers and visitors. A fire is lit and, at 5 p.m., everyone gathers around the fire for a presentation about winter solstice traditions throughout the world.
Next, the luminaries placed around the Serpent Mound are lit, dramatically outlining the undulating earthwork. More than 1,200 guests attended last year’s lighting, with more expected this year. People interested in participating should bring a flashlight, a long taper candle, and perhaps a plate or package of holiday goodies to share. The event and refreshments are free, however, the park’s owner, Ohio History Connection, charges $8 per car for parking. Serpent Mound State Memo-
rial is located at 3850 state Route 73 near Peebles. For further information, visit serpentmound.org or call the museum and gift shop at 800-752-2757. FOSM also has a Facebook page, useful for checking for weather updates, or to keep up to date with the FOSM community. STEVE BOEHME Steve and his wife, Marjorie, own GoodSeed Nursery & Landscape, located near Winchester. Reach him at goodseedfarm.com or 937-587-7021.
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ADAMS COUNTY Nov. 14 Marty Stuart will perform, 7 p.m., at the Red Barn Convention Center, 2223 Russellville Road, Winchester. Call 800-823-9197 or visit redbarnconventioncenter.com. Nov. 28 Adams Country Christmas Christmas on the Adams County Courthouse Square, 110 W. Main St., West Union, 5:30 p.m., welcoming ceremony at 6:30 p.m. Contact Marie Palmer at 937-587-3749. Dec. 5 Peebles Christmas Celebration Lighting of the Christmas tree and other events, 6 p.m. Contact Sharon Malcom at 937-587-2417. Dec. 21 Lighting the Serpent, 4-8 p.m., Serpent Mound, Peebles, sponsored by the Friends of Serpent Mound. Volunteers will light more than 1,000 luminary candles around the serpent effigy. There will be free hot drinks and seasonal goodies, maybe even a food vendor for those wanting more. Call Delsey Wilson at 937-205-0094 or visit serpentmound.org.
Nov. 14 Harvest Hotcake Hustle 5K, pancake breakfast and one-mile family run, Brown County Fairgrounds, Georgetown. Call 800-6255269 or visit steinhospice.org. Nov. 20-21 Gary West’s Johnny Cash tribute performance, 7 p.m., Western Brown High School. A fundraiser for the high school choir’s 2016 Disney trip. There will be a spaghetti dinner prior to the concert. Call 937-2130540. Nov. 20-21, 27-28
Hometown HoliDazzle Illuminated Parade and Festival is Nov. 28 in Wilmington.
“A Christmas Cactus,” 8 p.m., presented by The Gaslight Players, Gaslight Theater, Georgetown. Visit gaslightplayers.com. Dec. 1 Holiday Forest of Lights tree lighting in Ripley, in front of the John Parker House, 300 N. Front St. The lighted trees remain throughout the month of December. Call 937-392-1135. Dec. 4 Chatfield College Christmas Concert by Sister Cecilia Huber playing a 244-pipe organ which dates from 1886, Sacred Heart
Chapel, 20918 state Route 251, St. Martin.
Dec. 4 Annual Brown County Health and Wellness Foundation Celebration of Lights, 6:30 p.m., Brown County Fairgrounds. Call 937-5469766. Dec. 5 The sixth annual Georgetown Christmas Parade, 2 p.m. Lineup begins at 1 p.m. at the Georgetown Jr./Sr. High School. Other Christmas festivities, including a living nativity tableau, begin at 9 a.m. and continue into the evening. Call 937-378-6769.
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Out & About
Out & About
New Vienna Community Center, 12 Main St., New Vienna. Come see Santa and Mrs. Claus. Christmas Bazaar, music, fun and games for all. Free. Call 937-987-2092. Dec. 5-6 Homespun Christmas, 9 a.m.-4 p.m. Saturday, 1-5 p.m. Sunday, Denver Place Elementary School and multiple businesses. Homespun Christmas is a great opportunity to visit private homes, area businesses and select venues in Wilmington for handcrafted items and gifts. Many specials are being offered at participating businesses. More than 60 crafters all under one roof on Saturday only at Denver Place Elementary School. Call 937-725-5868.
Dec. 6 Tim Grimm and Krista Detor perform, 4 p.m., Ohio Brown County Inn, St. Martin. Call 513-377-1805 or visit ohiobrowncountyinn.com. Dec. 12 Christmas pipe organ concert by Linda Fulton, master organist, 7 p.m., First Presbyterian Church, Ripley. This organ was made in 1885 and has 662 pipes.
Dec. 10-13 Murphy Annual Christmas Show, The Murphy Theatre, 50 W. Main St., Wilmington.
CLINTON COUNTY
Nov. 13-14 Southern Ohio Indoor Music Festival, 10 a.m.-11 p.m., Roberts Centre, 123 Gano Road, Wilmington. Visit somusicfest.com. Nov. 13-14 The 28th annual Christmas Around Sabina Town, 9 a.m.-7 p.m. Friday and 9 a.m.-5 p.m.Saturday. Guests can expect 45 crafters and vendors in various locations around Sabina, as well as 20 more private homes offering unique gift items. Nov. 14 Christmas in the Country Craft Show, 10 a.m.-4 p.m., Clinton-Massie Middle School, 2556 Lebanon Road, Clarksville. More than 90 vendors, including local artisans, crafters and independent consultants, hand-crafted wood items, primitives, applique, crochet, Christmas décor, home décor, jewelry, florals, baked goods, candy and more. A non-perishable food item is required for admission. Call 513-897-1946.
Nov. 27-28 Ohio Valley Hoops Classic, Wilmington College’s Hermann Court, Wilmington. Visit ohiovalleyhoopsclassic.com. Nov. 28 Hometown HoliDazzle Illuminated Parade and Festival, 4-9 p.m. Downtown Wilmington closes its streets and opens its doors for everyone to see it all lit up, from the twinkling decorations to the thousands of lights decorating the nighttime parade. Santa Claus, indoor carnival games, delicious food and strolling musicians help bring in the holiday season. Free admission. Call 937-302-1528. Nov. 28 Merry Tuba Christmas, The Murphy Theatre, 50 W. Main St., Wilmington, 5 p.m., free. Tuba talent from the region will gather on The Murphy stage for a wonderful concert of low brass instruments playing holiday tunes. Call 877-274-3848. Dec. 5 Santa Claus is Coming to Town, 5:30-7 p.m.,
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Nov. 13-14 Eighth Annual Fall Bazaar, 6-9 p.m. Friday, 10 a.m.-3 p.m. Saturday, Faith Community United Methodist Church, 100 Country Club Drive, Xenia. Call 937-372-7601. Nov. 14 Homespun Christmas Craft Show, 9 a.m.-3 p.m., Greene County Fairgrounds, 120 Fairground Road, Xenia. Nov. 21 Trebein Holiday Bazaar, 9 a.m.-3 p.m., Trebein Elementary School, 1728 DaytonXenia Road, Beavercreek. Nov. 22 “Around the World in 30 Instruments” concert, 2-3 p.m., Xenia Community Library, 76 E. Market St., Xenia. Call 937-352-4000 or visit gcpl.lib.oh.us. Nov. 27-Dec.31 Legendary Lights of Clifton Mill, 75 Water St., Clifton. Gates open every day at 5 p.m., the lights come on at 6 p.m., gates close at 9 p.m., and lights go off 30 minutes after the gates close. On Christmas Eve, Christmas and New Year’s Eve, the mill closes at 8 p.m.
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Nov. 14 Arts and Artisans, 7-9 p.m., Clinton County History Center, 149 E. Locust St., Wilmington. Local art show and sale, wine, sparkling juice and appetizers. Call 937-382-4684.
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Dec. 4-5 The Christian Theater for Children performs its third annual Christmas play, 7 p.m., Gaslight Theater, Georgetown. The play is an original production called “The Christmas Telethon” and features 50 talented kids, grades three through 12. Visit christiantheatreforchildren.com.
Dec. 12 Jingle Bell Ride, 3 p.m., Xenia Station, Xenia. Ride along with the Greene County Parks and Trails’ Trail Sentinels for a familyfriendly winter ride along the Little Miami Scenic Trail from Xenia Station to Old Town Reserve for a total of 6.2 miles. Prizes will be awarded for the best holiday-themed bicycle decorations. Call 937-562-6440 or visit gcparkstrails.com. Dec. 12 Xenia Hometown Christmas and window decorating contest, 4-8 p.m., downtown Xenia. Dec. 13 Canine Christmas, 2-4 pm., James Ranch Park, 177 Fairground Road, Xenia.
Dec. 29-30 Winter Break Nature Camp for kids ages 7 to 14, 9 a.m.-3 p.m., Narrows Reserve, 2575 Indian Ripple Road, Beavercreek. Track wildlife in the snow, learn animal winter survival techniques, do science experiments with winter snow and more.
FAYETTE COUNTY Nov. 16 Fayette County Hospice Hearts for the Holiday, 7:30 p.m., Southside Church. A memorial service in honor of loved ones. Call 740-335-0149. Nov. 21 Show of the Season, 9 a.m.-4 p.m., Fayette
The Legendary Lights of Clifton Mill will be on display Nov. 27 through Dec. 31 in Greene County.
County Fairgrounds, Washington Court House, sponsored by the Miami Trace Elementary PTO. Annual juried craft show featuring one of the largest gatherings of crafters in southwest Ohio. Admission is $1. Call Heather Deskins at 740-335-3933. Nov. 29 Christmas parade, downtown Washington Court House, featuring bands and entries from local area organizations. Held in conjunction with the Court House Christmas event. Sponsored by the Fayette County Chamber of Commerce. Call 740-3350761.
HIGHLAND COUNTY Nov. 28 Hillsboro’s Lighted Christmas Parade, 7 p.m., uptown Hillsboro. Search “Hillsboro
Uptown Business Association” on Facebook.
MADISON COUNTY
Nov. 30 The Olde Fashioned Christmas annual event will consist of carriage rides along Main Street in the downtown up to Cowling Park. The downtown businesses and many nonprofit organizations hold open houses with refreshments and special holiday pricing. Many local London businesses and churches participate in this family event. Streets close at 5 p.m., carriage rides begin at 6 p.m. the Monday after Thanksgiving each year. There will be additional activities in the community center.
ROSS COUNTY Nov. 13
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Dec. 21 Winter Solstice Hike, 7-8:30 p.m., Narrows Reserve, 2575 Indian Ripple Road, Beavercreek.
Out & About
Dec. 9-12 Santa’s Holiday in the Park, James Ranch Park, 177 Fairground Road, Xenia. There will be a visit with Santa and Mrs. Claus, souvenir photos, live reindeer (Thursday to Saturday, 6-9 p.m.), self-guided walking tours through the illuminated park, apple cider, kettle corn, candle and ornament making, storytelling and more.
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Paint Valley Jamboree, 7 p.m., Paxton Theatre, 133 E. Main St., Bainbridge. The longest-running country music show in Ohio. Visit paxtontheatre.com.
the American Red Cross at 740-354-3293. Nov. 17 The 55th Annual Covered Dish Dinner, First Presbyterian Church, Third and Court streets, Portsmouth. This is the monthly meeting for the Shawnee Nature Club. Speaker is botanist Andrew L. Gibson with a program on the Bruce Area of the upper peninsula of Michigan. Call Doug Roberts at 614-937-5558.
Nov. 14 Sleepy Hollow ROGAINE, 8 a.m., Scioto Trail State Park, 144 Lake Road, Chillicothe. Falling leaves, cool temperatures and big climbs await participants to explore Scioto Trail in late fall. This event offers a six-hour option and a 12-hour option. Plenty of trails and forest roads to quickly get to attack points. Once all of the checkpoints have been located, a buffet of hot food and cold drinks awaits. Call 740-887-4818 or visit nsfadventures.com.
Nov. 19 Portsmouth Christmas Parade, 6-7 p.m., Portsmouth. Nov. 20 Southern Ohio Medical Center’s Winter Wonderland Ball at the Friends Community Center. The ball is a black-tie, formal event featuring a four-course meal and entertainment. Call SOMC’s community relations department at 740-356-2504.
Nov. 14 Christmas Gala “Let Your Heart Be Light,” Chillicothe Country Club. There will be a live and silent auction, food and live music from Chilli Sauce. Visit juniorcivicleague. com. Nov. 20-22 Downtown Christmas Open House, downtown Chillicothe, sponsored by the Chillicothe Downtown Association. There will be a tree-lighting ceremony, Santa, carriage rides, petting zoo, choirs and carolers and much more. Dec. 4-5 “Jacob Marley’s Christmas Carol,” Paxton Theatre, 133 E. Main St., Bainbridge. Visit paxtontheatre.com. Dec. 5-6 Holidays at Adena, 9 a.m.-5 p.m., Adena Mansion and Gardens, 847 Adena Road, Chillicothe. Adena will reopen for a special event the first weekend in December to celebrate the winter holidays. The mansion is decorated for Christmas in 19th-century style, and features a special holidaythemed tour. Call 740-772-1500.
Dec. 12 Breakfast with Santa, 9 a.m.-noon, Adena Mansion and Gardens, 847 Adena Road, Chillicothe. Santa will be making an appearance at breakfast, will be available for pictures, and he may even have a small gift to give each child. This event also includes a continental breakfast, ornament making, cookie decorating and story time. Call 740772-1500. Dec. 18 Phil Dirt and the Dozers, 8 p.m., Majestic Theatre, 45 E. Second St., Chillicothe. Join the band on the ultimate musical journey through the ’50s, ’60s and ’70s rock and roll.
SCIOTO COUNTY Nov. 6 Dancing With Our Stars community kick-off, 5-7 p.m., Elks City Club, Portsmouth. Call
Nov. 24 The Oak Ridge Boys’ annual Christmas concert, 7:30 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Call 740-351-3600, email info@vrcfa.com or visit vrcfa.com. Nov. 25 Polar Express Pajama Party at the Southern Ohio Medical Center Friends Center. Call SOMC’s community relations department at 740-356-2504. Nov. 29-30 Train Show at the Friends Community Center. Call Southern Ohio Medical Center’s community relations department at 740356-2504. Dec. 1 Terry Barber, 7:30 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Enjoy Christmas music of the classical, traditional and contemporary styles. Barber has been a soloist for the Metropolitan
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Dec. 6 Holiday Wreath Workshop, 11:30 a.m.-4 p.m., Adena Mansion and Gardens, 847 Adena Road, Chillicothe. Decorate a wreath for the holidays. Evergreen wreaths
and natural materials gathered from the grounds of Adena will be provided. Call 740-772-1500.
Nov. 21 Pancakes with Santa and Craft Bazaar, 9:15 a.m.-3 p.m., American Legion Post 23, 705 Court St., Portsmouth.
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Dec. 10-12 Basketball Holiday Classic, Shawnee State University, 940 Second St., Portsmouth. Call Buckeye Elite Event Management, Miles Ferguson, at 740-357-1789. Dec. 11-13 “Le Nutcracker Cirque,” Friday and Saturday performances at 2 p.m. and 7 p.m., Sunday performance at 2 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Call 740-351-3600, email info@ vrcfa.com or visit vrcfa.com. Dec. 19 Portsmouth Wind Symphony Christmas concert, Vern Riffe Center for the Arts, 940 Second St., Portsmouth. The PWS is joined by the Portsmouth Chorale for a spectacu-
WARREN COUNTY Nov. 20-22 Christmas in Historic Springboro, one of the largest three-day street festivals in southwest Ohio, boasting more than 65,000 attendees each year. Visit www.springborofestivals.org. Nov. 27-28 Lebanon Holiday Open House. Come to Lebanon for an old-fashioned Christmas with a Christmas tree lighting, carriage rides, shopping and more. Dec. 4-6 Waynesville’s Christmas in the Village, 11 a.m.-9 p.m. Friday and Saturday and noon6 p.m. Sunday, downtown Waynesville. This celebration has grown over the years with 1,300 luminaries (Friday and Saturday evenings), carriage rides, strolling characters and choirs, musicians, and Santa Claus arrives daily via a fire truck. In addition to all the festivities, downtown retailers are prepared to help visitors with all their giftgiving needs, extended shopping hours. Call 513-897-8855. Dec. 4-20 Christmas at Glendower’s historic man-
sion, 1-5 p.m. Fridays, Saturdays and Sundays in December except Christmas Day, 105 Cincinnati Ave., Lebanon. The area’s finest decorators and designers volunteer their time to decorate Glendower. See contemporary and historic designs. Proceeds benefit Warren County Early Learning Centers. Admission is $8, parking is free. Not handicapped accessible. Visit wchsmuseum.org.
Dec. 5 Lebanon Carriage Parade and Christmas Festival, 10 a.m.-8 p.m., parade times, 1 p.m. and 7 p.m. Lebanon’s largest annual event. Kick off the holidays with two horsedrawn carriage parades and an all-day festival with entertainment and street vendors. Dec. 9 and Dec. 11-12 “A Christmas Carol” live performances, 11:30 a.m. Wednesday, 8 p.m. Friday, 3 p.m. Saturday, Warren County History Center, 105 S. Broadway, Lebanon. Call 513-9321817 or visit wchsmuseum.org.
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Out & About?
Email the details to editor@thesaltmagazine.com. (The calendar is for organizations’ special events only and excludes listing of regular meetings.)
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Out & About
Opera, Carnegie Hall, London’s Queen Elizabeth Hall and Moscow’s Svetlanov Hall. He is a past member of the Grammy Award-winning group Chanticleer. His voice can be heard on many major record labels with a range of artists from Madonna to the London Philharmonic. Call 740-3513600, email info@vrcfa.com or visit vrcfa. com.
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And one more thought…
“There is almost nothing that has such a keen sense of fun as a fallen leaf.” -J.M. Barrie, “The Little White Bird”
— Photo taken in Madison Lake State Park by Audrey Ingram.
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