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12 21 30 36 47 54

Red Hot Chocolate


By Lori Holcomb

In the kitchen: Homebrewing 101 By John Cropper

Lose weight and keep it off By Heather Harmon

Along a bend in the Creek By Heather Harmon


Knoop Cabin: Rustic Interior Design Stephanie Stokes

A Stay at Coyote Creek By Meredith Creek

columns By Pamela Stricker


Editor’s Note By John Cropper

An Attitude of Gratitude By Kay Frances

Caring Cooks By Valerie Martin

Recipe Index


Salt | February 2011 | 3

7 9 26 34 60

Publisher’s Note


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Hide & Shake Find the SHAKER in this issue, visit us at, click on the Shaker Contest link, complete the entry form, and be entered to win one of the $10 grocery cards. All entries must be made by March 1.

Flavor For Everyday Life February 2011 | Vol. 2 | No. 6

Publisher Editor Food Editor Online Editor Health & Wellness Editor Cover Design Layout Photographer

Pamela Stricker John Cropper Lori Holcomb Sherri Krazl Lora Abernathy Tina Murdock Ashley Swearingen John Cropper

Sales Adams County (937) 544-2391

Lee Huffman, Publisher

Brown County (937) 378-6161

Bill Cornetet, Ad Director

Clinton County (937) 382-2574

Sharon Kersey, Ad Director

Fayette County (740) 335-3611

Sherri Sattler, Ad Director

Highland County (937) 393-3456

Mickey Parrott, Ad Manager

Subscriptions Lori Holcomb, Circulation Director (937) 382-2574 Contact SALT: 47 S. South St. | Wilmington, OH (937) 382-2574 SALT is published quarterly by Ohio Community Media, LLC and is available through the Georgetown NewsDemocrat, Hillsboro Times-Gazette, Ripley Bee, Washington CH Record-Herald,West Union People’s Defender, Xenia Gazette and Wilmington News Journal. All Rights Reserved. Reproduction of any material from this issue in whole or in part is prohibited. SALT also is available for purchase at each of the newspaper offices for $3/copy or contact us to subscribe. Subscriptions $10 per year.

Please Buy Locally & Recycle.

Follow us on Facebook (The Salt Magazine) and Twitter (TheSaltMagazine).

Congratulations to Hope Williamson, Bainbridge Ellen Molitor, Fayetteville Sandy Fetters, Leesburg for finding the Shaker in the November issue and being the randomly drawn winners. You could win too, just look for the shaker in this issue then visit and click on the shaker button to enter.

Shaker time! In each issue of SALT, we try to feature creative photos of Salt and/or Salt & Pepper shakers from our readers’ collections. Please submit photos and descriptions to by March 1 for consideration. Entries will also be considered for printing in future issues of SALT and at

On the Cover Cover photo by John Cropper There’s no better place to thaw out from a cold day than in front of a fire place. Joe and Heidi Beam of Port William are well acquainted with that fact — their log cabin home on the border of Clinton and Greene counties features three wood burning fire places. Built 14 years ago by International Homes of Cedar in Washington, the Beams own a twostory, traditional log cabin with vaulted cathedral cielings, a balcony overlooking the main living room and a finished basement. In January, we photographed Heidi sitting in the family’s living area for this month’s cover. Cover Design by Tina Murdock.


NEW MEXICO It was the coldest winter on record that first year I spent in New Mexico. We moved there in November and were encouraged by others that lived there who said that the winters were mild and we would need little more than a jacket. We found a house located south of Santa Fe. Our landlord was the tribal chief of the nearby pueblo. The three-room adobe house had no running water, a wood cook stove and two wood stoves for heat in the adjoining rooms. Water was retrieved from the pump outside the kitchen door. We had a very limited supply of firewood and I had never cooked on a wood stove in my life. We hosted the first Thanksgiving dinner on a hastily-made harvest table my husband constructed. The dinner was planned for early afternoon. We finally ate around midnight when the turkey got done. I just didn’t know how to get that fire hot enough. The weather turned colder and the snow fell and piled up. We had a houseful of guests and the roads had become impassable. We piled up in sleeping bags and blankets and layer upon layer of clothes. By morning, a drift of snow had made its way into the living room through the cracks in the doorway. The pump froze. The ’53 Ford pickup we owned froze up and wouldn’t start and neither did the ’69 Datsun pickup my brother owned. We were freezing and desperate for firewood. The wind chill was 60 below. We were miles from town and neighbors and no phones. We resorted to using wood from the already disintegrating front porch. My one brother was reading The Outcasts of Poker Flat and we began to imagine ourselves as such. We feared that my very pregnant sister-in-law might deliver anytime and then what would we do? After making it through a second night and still no break in the weather, two of the men decided to brave the cold and hike to the nearest town to call for help. Late that evening, our rescuers arrived in their Toyota Landcruiser and we all piled in. They took us to their posh home in Santa Fe. There was warmth and food and great hospitality. When the weather finally broke the next day, they delivered us back to our humble abode. The trucks started, water came out of the well. The landlord, Valentino Sandoval, had his daughters give me some much needed instruction on building a hot fire in a wood cook stove. I got pretty good at it. Learned how to use the green pinion to really get some heat going. And spring finally came. Life became easier. I read a quote recently… “Winter is not a season, it’s an occupation”. That winter, I certainly would have agreed. I had a good dose of cabin fever that only the warm weather could cure. But what a winter of memories that I will never forget. I hope you are having an easier time of dealing with your winter. Hopefully this issue of Salt will help you tackle your cabin fever. We made some changes in staffing recently. Sherri Krazl has assumed the online editing of Salt at and John Cropper has stepped into the position of editor of Salt Magazine. Lori Holcomb has been appointed food editor and Lora Abernathy our health & wellness editor. Ashley Swearingen has done the entire layout of the magazine. Sherri has done such a great job getting this magazine launched. We could not have had the success we have had without her long hours and hard work over the past year. Let us hear from you. Write us. Call us. Visit us online. We love having conversation with all of you and welcome your input, ideas, recipes, tips and whatever else you have on your mind. Thanks for your support and encouragement. And please pass the Salt!

Pamela Stricker, Publisher



of over 200 Keaton, had a collection e My mother, Rosemary before salt shakers. Sh on m m co re we ich wh salt crocks ge, Ohio for st Antiques in Bainbrid Po ing ad Tr e Th d ne ar, ow tober. Over the next ye Oc in ath de r he re fo 35 years be e business. we will be liquidating th me and central Ohio beca rn he ut so er ov all m People fro re foot sprawling 25,000 squa e th at s er m sto cu lar regu use of her 3 large buildings beca complex comprised of of doing r/personality and style no ea m de " rth Ea e th "salt of just to buy ys, people are coming business. In recent da mary. a remembrance of Rose as re sto e th m fro g somethin

I like the whole issue, but I really like the simple recipes that are so easy and simple to make. - Vaughn Burton

not exist. sinesses of this size do One-owner antique bu siness, d commitment to the bu an ce en lig di r he h ug Thro s starting heard-of three decade ned she lasted for over an un yard. Independently ow ck ba r he in rn ba all sm out as a dscape. g from the American lan hin nis va e ar s se es sin bu crocks, e cooking items such as tim old y an m s ha re sto The e tins, etc. butter churns, kettles, pi utensils, cookie cutters, out. would enjoy knowing ab that I think Salt readers d four ting because she raise Her life story is interes the executive secretary to an s wa lf, rse he by n re child l, an entrepreneur (real ita sp Ho r nte Ce l ica ed n president of M s business) and politicia ue tiq an e th re fo be t en estate ag Trustees. rk of Paxton Township cle ale m fe st fir e th ing be

- Julie Donahue

8 | Salt | February 2011

A note from RC Mathe ws, who contributed re cip

I like the communities close-by being included in the magazine. - Connie Strong

es to this issue. I got into the cooking ga me over 30 years ago and am a self taught chef. I started the “Just Darn Good Recip es” post (on the Wilmington News Journ al online forum), becaus e the economy is really bad, and I thoug ht I could take people' s minds off of it by helping them to lea rn to cook, and to learn to cook more economically. To view more recipes

go to

and click on “Forum.”



Coming next issue (May): • Garden Success Tips • Upcycling Your Old Clothes • Better Grilling Recipes • Food and Fitness • River Walker B&B • and More... Congratulations to Mickey Fultz of Greenfield who won a night at The Rooster’s Nest in Winchester! You could win too - just by submitting your recipe favorites to be considered for publication in SALT! A chance to win a night’s stay at The River Walker, on the Little Miami Bike Trail, Oregonia, Ohio is yours! Recipes must be submitted by March 1 to qualify to win. Visit and click on the SUBMIT RECIPE link at the top of the site.


Mail: 47 S. South St., Wilmington, OH 45177

SaltNotes For me, winter is a season best experienced outside. Whether it’s walking in the ethereal quiet of falling snow or breaking a sweat on a wooded hiking trail, cold weather helps settle my mind and keeps me appreciative of our changing seasons. It puts me at ease amid the seasonal headaches of icy roads, stuck cars and the dreaded February slush. It reminds me every year that the colder the winter, the warmer the spring. But for all its peaceful qualities, winter is not easy, and English poet George Herbert might have summed it up best when he wrote: “Every mile is two in winter.” So for every hour I spend outside in the cold, I give myself two more inside to thaw out and reflect, to sip something warm and enjoy the comforts of central heating. Sitting near the furnace at home, I'm reminded of growing up on the outskirts of Wilmington, where snowy days were spent tramping through the woods and muddying our clothes in the creek along Beechgrove Road. When my siblings, friends and I would finally relent to mom’s urging to come inside, we’d leave puddles in the mud room and jostle for space in front of the fire place. The fire was our rotisserie; five minutes on one side, then five minutes on the other (and if you really wanted to warm up fast, you waited until the heat at your back was almost unbearable and then you plopped down on the ground. That did it every time.) In this issue of Salt, you’ll find articles that will help you spend your time inside this winter.You’ll read about local people who make their home in traditional log cabins.You’ll learn how to brew your own craft beer in your home kitchen, how to add a little spice to a tried-and-true Valentine’s Day favorite, how to decorate your home in a rustic cabin theme, and more.You’ll read about local citizens who work selflessly to feed the hungry, as well as craft artisans who help make our communities unique. And along the way, you’ll find that nothing melts the cold like a little Salt. As always, thanks for reading, and Happy New Year!

JOHN CROPPER A Wilmington native. John is the editor of Salt Magazine and a reporter for the Wilmington News Journal. He is an avid writer, photographer and outdoor enthusiast.

Salt | February 2011 | 9




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Encore Organizers

BARB WARNER AND LORI FIRSDON, Lori and Barb are co-owners of 2006 established Encore Professional Organizers. Specializing in organizing at businesses and homes, they focus on the mindsets of their client’s lives.

Organize Anew in the New Year Exercise, diet, organizing…oh yes, it’s a New Year! There is something about the start of a new year which transforms the mindsets of many people as soon as the holiday season ends. Success depends upon whether or not you have a plan in place. January is National Get Organized Month (GO MONTH), recognized as such by the National Association of Professional Organizers. Getting organized is an event. Staying organized is a process.

Once you have defined the space you want to “attack,” it’s time to focus on categorizing bins to hold the items with which you will be dealing. Label six bins or large cardboard boxes. (It’s important to note…do not buy a lot of products before you organize.) Label the bins: TRASH, DONATE, ANOTHER ROOM, THIS ROOM, FIX/REPAIR, and SELL. Work the room from one

When working through the room, you may require multiple bins for the same category. For instance, you may require 4 donation bins before you’re done. Our website,, RESOURCES page, is loaded with local facilities which take donations of any type of item, from fabric and clothing to electronics and eyeglasses. Many people don’t know where to donate, so they postpone the decision of evaluating their items. With a little planning and motivation, organizing a cluttered life can be a breeze. WEBINARS, SEMINARS, personal organizing services onsite and via phone coaching are available services by Encore Professional Organizers. Co-owners Barb Warner and Lori Firsdon started their business in south Dayton in 2006. More information is available at or by calling 937-619-3181.

Salt | February 2011 | 11

Most people who hire us to assist with their organizing needs require a jump start, because they do not know where to start in the process. We recommend selecting the area of your home or office which bogs you down the most. Is it your kitchen counter smothered in paper? Is it your family room covered with unopened and old editions of magazine subscriptions? Is it that spare room that has become the “catch all” of unused and unneeded items? Whatever the location, you must identify the area first.

corner, left to right, top to bottom without skipping sections. Making decisions on what to do with the items you’re reviewing is the most challenging part. Many people hold onto items because they spent money on it and feel if they hold on to the item longer, they will get more of their money’s worth. Essentially what is being held onto is holding the person back from getting on with life or using the room for a better purpose.

12 | Salt | February 2011

Red Hot


It seems like the minute the calendar flips to the New Year, we are bombarded with Valentine’s Day, all packaged up in red and pink, pushing even the most awkward among us to channel our inner cupid and profess our love. I wholeheartedly feel that expressing your love with a little time spent in the kitchen is one of the best ways to show your sweetheart that you really care. Our typical Valentine’s Day celebrations usually include a romantic dinner, finished off by sharing a decadent chocolate dessert with the one we love. And the recipes for chocolate desserts are endless. When I was looking for something rich and delicious for Valentine’s Day this year, I came across several recipes that combine dark chocolate and chilies. That’s right, chilies. Spicing up your menu this year can not only be amazingly delicious but, thanks to a little internet research, can also boost feelings of euphoria (those giddy, lovey-dovey feelings) and the capsaicin in chilies naturally releases endorphins in the brain. These endorphins are also released during times of exercise, excitement, pain and with the feeling and expression of love. See, chilies are romantic! So, for the sake of romance, I took my time-tested brownie recipe, threw caution to the wind and threw in some chilies. The result was interestingly delicious. If you are a fan of heat, these sweet and spicy brownies just may ignite a little romance this Valentine’s Day. For those of you that may prefer things a little less “spicy,” a Red Velvet Cake is just the dessert for you and your sweetheart. Rich, red chocolate cake topped with decadent cream cheese icing will make the perfect ending for your romantic meal. For me, the key to a delicious red velvet cake is the sweet, smooth, cream cheese icing. And, since I usually make my cakes at least three or four tiers, I need a good amount of icing, too. The icing for this cake recipe fits the bill for both. It is my “go to” for almost any cake – carrot, spice, devil’s food and of course, red velvet. If you’re not interested in baking a cake from scratch, you can certainly use a good boxed red velvet mix and top it with this icing with delicious results.

Wife to James and proud mom of Conner and Madilyn (Madie), Lori is the circulation director for the Wilmington News Journal and Food Editor for SALT Magazine. She is passionate about her family, her work, and her community.

Photos by John Cropper

So, all you cupids out there, this Valentine’s Day, dust off your apron, grab some chocolate, get in the kitchen and heat things up!

Salt | February 2011 | 13


Red Hot Dark Chocolate Chile Brownies

14 | Salt | February 2011

2 cups sugar 4 eggs ¾ cup cocoa powder 1 cup butter (melted) 1 ¼ cups all purpose flour ¼ tsp. Salt 1 tsp. vanilla extract 1 tbsp. chipotle chile powder 1 tsp. cayenne pepper powder 1 cup semi-sweet or dark chocolate chips

Grease 8”x8” baking pan. Mix sugar and cocoa. Add melted butter and eggs and mix well. Stir in vanilla. Add flour, salt, chipotle and cayenne. Stir until mixture comes together. Pour into baking dish, smooth batter and sprinkle with chocolate chips. Bake at 325º for about 45 to 50 minutes (until a toothpick comes out clean). Cool. Top with your favorite chocolate frosting. The frosting really brings together the chile and chocolate flavors. This recipe also makes decadent chocolate brownies; just omit the chipotle and cayenne. If you like, also add ½ cup of your favorite chopped nuts.


Red Velvet Cake

with Cream Cheese Icing

2 ½ cups Cake flour ½ tsp. Salt 4 tbsp. cocoa powder ½ cup unsalted butter, softened 1 ½ cups sugar 2 large eggs 1 tsp. vanilla 1 cup buttermilk 3 tbsp. red food coloring (liquid) 1 tsp. white vinegar 1 tsp. baking soda In bowl of your electric mixer, or with a hand mixer, beat the butter until soft. Add sugar and eggs. Mix very well. Add vanilla, mix again. In a separate bowl, whisk together buttermilk and food coloring. In another separate bowl, sift together the flour, salt, and cocoa powder. Alternately add half milk mixture and half dry mixture to the egg/sugar mixture until all added and combined, mixing well between each addition. In a small bowl combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Still working quickly, divide the batter evenly between the two prepared 9” round baking pans. Smooth batter and bake in a preheated 350º oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool cakes in pans for 8-10 minutes then turn out on wire rack. Once cool, wrap in plastic and refrigerate 1-2 hours or overnight to make frosting the layers easier. Once cooled, I usually divide the layers in half horizontally to make four layers for this cake.

CREAM CHEESE ICING: 2 lb. bag confectioner’s (powdered) sugar 2 - 8oz. blocks cream cheese 2 sticks butter (not margarine or spreads. Must be real butter) 1 tbsp. vanilla extract Allow butter and cream cheese to fully come to room temperature. With an electric mixer, mix butter and cream cheese until smooth. Add vanilla and mix. Slowly add confectioner’s sugar one cup at a time until it is all incorporated. Transfer to an air tight container, cover with plastic wrap and seal with lid. Keep refrigerated. I usually let the icing firm up a bit in the refrigerator before frosting my cakes since the cream cheese and butter are room temperature and pretty soft. If it becomes too firm, just warm for 5-10 second intervals in the microwave, making sure you stir well before warming again.

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health & wellness

Avoid Those Typical Winter-Time Bad Habits It is a scenario all too common during the winter season: stress from extra responsibilities, anxiety from the holidays, guilt from eating too much and exercising too little. Shorter days with less sunlight and more darkness, accompanied by colder temperatures and dreary skies, add up to perfect conditions for stress to not only knock on the door of our lives, but to come on in, have a seat on the couch and control our emotions. There are a few, simple things we can do to stay healthy, reduce our stress and incorporate a little bit of fitness during the holiday season and winter months. They won't get rid of the dust bunnies you missed, but…

Make a date with a star

Move a little, breathe a lot

The power of the sun has been shown to produce Vitamin D in our bodies. According to Robert Moore, M.D., a family practice physician with Highland Family Health Care, “Sunlight is a good thing for Vitamin D, but you can't safely get enough without over-exposing yourself, so taking supplements is recommended,” Moore said.

There are a few, easy ways to incorporate fitness into your winter lifestyle if training for a 5K or spending an hour on the elliptical isn't up your alley.

Moore said that Seasonal Affective Disorder, or seasonal depression, is common in our area. “The trick to keeping moods flowing is that you have to have cues that occur certain times of day so that the diurnal rhythms are where they're supposed to be. If you never see the sunlight, the brain is confused,” Moore said. “It's important to get out in the sun to stave it off. Too much sun is a bad thing. Too little is a bad thing. There's a happy medium there, too. It's helpful to have it on a regular basis,” he said.

Lay down and think of nothing The power of touch is increasingly recognized as a healing therapy. In fact, massages have an incredible impact on us emotionally and, of course, physically, according to Kitty Maher, R.N., L.M.P. and owner of Maher Medical Massage with offices in Hillsboro, Washington Court House and Mt. Orab.

You've been telling your co-workers how you've been wanting to get a massage. The holiday season is a perfect time to make that appointment.

Smell your way to a calmer you Aromatherapy, according to Mitchell, is the art of taking essential oils that are pressed or extracted from flowers or plants and adding them in ways that our noses can pick up on them and respond. “We process a lot of things through scent. Aromatherapy can be beneficial to your mood as smelling the different flowers or plants creates different responses in our brain,” she said.

The oils can be placed on a tissue, mixed with water and sprayed into a room or put in a little bit of water with a tea light underneath and the oils will evaporate from the water and into the room. Eucalyptus is a terrific oil to use, especially during the winter time. “It is often used to open the breathing passages,” Mitchell said.

That wonderful food Whether we're enjoying grandma's traditional sweet potato casserole or sampling a friend's sugar cookies she graciously brought in to the office, the temptation to overeat is never stronger than during the colder months. We can avoid rich, sweet foods that induce weight gain, by eating sensibly by splitting a dessert or by drinking water instead of soda pop. Enjoy your friend's sugar cookies, but eat only one instead of five. As much as we try to fight the external forces of the winter season, the responsibilities, the food temptations, the more difficult we make our situation. Instead of pretending that the season's demands will somehow disappear, embrace the fact that they exist and that there will be moments of anxiety. However, don't deny yourself the options to de-stress and de-clutter your mind. With a little discipline and a simple plan through the winter, springtime will arrive even brighter than usual.

Salt | February 2011 | 17

“A massage boosts the immune system, it helps with stress and fatigue, it helps to lower blood pressure and it helps to keep your muscles and joint more mobile,” Maher says.

Paula Mitchell, owner of the Whole Body Center in Hillsboro, teaches yoga and pilates in Highland County, and offers a few suggestions from which you can pick and choose. Roll your shoulders. Stretch your neck, bringing your ear toward your shoulder. Interlace your fingers and press your palms away from you. Twist in your chair. Sitting up tall, bring one hand to the opposite knee or thigh and reach toward the back of the chair. Do heel raises to work your feet and your legs. Circle your feet and ankles. Stand up and reach toward the ceiling to stretch out. Put your legs against the wall. Lay down on your back and put your legs up the wall, creating an L-shape with your body. Do this for five minutes. Breathe deeply. “Take a few deep breaths into your belly and abdomen, letting it out slowly to let some of the tension and stress go that way,” Mitchell recommends.

By Lora Abernathy


18 | Salt | February 2011

t n e m e g n a r r Floral A

By Bruce Bevan, floral designer Photos by John Cropper

It’s possible to decorate your home with a winter floral arrangement without breaking the bank. Better yet, you don’t even have to leave your home. Using pieces of greenery that you likely have in your backyard, you can create a rustic and quick presentation for your home. Try finding greens and berries, dried fruits and flowers and anything else you can pull from your yard, woods or ditches. Here is an example spread created with found items.

Container Large rectangular basket, lined with plastic Oasis foam, soaked in water (This will keep your foliage from drying out as fast)

Materials Blue Spruce branches Golden Juniper branches Wisteria Vine Hedge Apples Hydrangea blooms Lavender foliage Holly with berries European Honeysuckle Pine cones Black Eyed Susan centers Dried grasses Wire

Secure the foam into the basket with wire. Insert the large branches to fit size. Insert smaller greens to fill. Insert sticks of Wisteria, Hedge Apples, Hydrangea Heads and pine cones. Place the remaining items where needed for color, texture, etc. What you are trying to do is create a variety of textures, bright and dull colors, various shades of green, and do it all while filling out the basket. The final product will last for three days to a wek, or longer if you change the items out. Use what you can find and enjoy your winter arrangement!

Salt | February 2011 | 19


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HOMEBREWING: Brewing beer the old fashioned way — in your kitchen Story and Photos by John Cropper

On a cold day, few things compare to a cup of something warm. Coffee, hot chocolate, apple cider, tea. All are winter mainstays. But beer, a drink most often associated with hot days and summer nights, can both get your circulation moving and keep you busy on a lazy winter day. That is, if you brew it yourself. Brewing beer at home is a lot like keeping a garden, baking bread or knitting a winter scarf; You put effort and time — five weeks, in this case — into making something that can easily be found during a 10-minute trip to Walmart. But like a homegrown tomato, a beer brewed in your kitchen tastes better, costs less and satisfies that primal urge to make something by hand. So for now, forget that a credit card is easier to wield than knitting needles. Instead, do it yourself. Even though Christmas has passed, it’s never too late for a Christmas Ale, known by its notes of cinnamon, orange spice, cardamon and ginger. During the holidays, we’re especially fortunate to be Ohioans, given the stellar Christmas Ale made by our state’s leading craft brewery, Great Lakes Brewing Company. (It sells out a month before Christmas each year.)

In this article, I’ll teach you how to make your own Christmas Ale using not much more than what you can find in your kitchen and a specialty brewing store.

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In mid-November, I spent an afternoon brewing a batch of Christmas Ale with my brother and family brewmaster, Aaron. A seasoned homebrewer, Aaron wanted to take a stab at his first Holiday Ale which he planned to serve at a New Years Eve party he was hosting the following month. A little more than five weeks later, we tasted it.

In its most basic form, beer is what you get when you boil water, hops and malt together and then add yeast. Those four ingredients are the only ones essential to the drink. The type of beer you want to make determines how much and which kind of each ingredient is used. Additional sugars and spices can be added to the mix to change the beer’s flavor and alcohol content, and most brews you would make at home will require some extra ingredients. Our Christmas Ale, for example, will need four different spices and sugar in addition to the main ingredients. While there are dozens of beer varieties, each individual style falls into one of three categories: lagers, ales and lambics. Like wine, certain styles of beer are better suited for the season. Winter tends to favor darker beers like porters, stouts, and dark ales, while wheat beers and pale ales are popular in the spring and summer months. In America, more than 70 percent of the beer consumed is a type of pale lager known as a pilsner (think Budweiser, Coors, Miller, etc.), according to the Brewers Association. But from a global standpoint, pilsners are a fraction of the beer market. The process of making beer is surprisingly simple, whether in a brewery or in your own kitchen. A few hours on a given afternoon is all the time it takes to prepare the pre-fermented mix, known as the wort. But before we delve into the numbers and specifics of making your homebrew, let’s start with the equipment.

HOMEBREW EQUIPMENT Stainless steel brew kettle, 5 gallon

$39.95 Plastic or glass fermenter, known as a corboy, 5 gallon

$18.95 - $28.95 Bottling bucket

$12.95 Muslin boiling bag -

$0.65 The main pieces of equipment you will need are all containers, both for “cooking” the wort on your stove top and for holding the beer while it ferments. The first is a stainless steel cooking pot. Anything less than a 5 gallon pot is probably too small, as you could risk the liquid boiling over onto your stove and all over your kitchen. Two other containers you will need are a fermenter and a bottling bucket. The fermenter stores the beer during the fermentation process, and the bottling bucket is where you will transfer the beer when it’s ready to be bottled. The rest of the equipment needed can be found at hardware store or the nearest brewing store. Below is an example of the supplies you will need, and at right is an equipment list and each item’s cost, according to Midwest Homebrewing and Winemaking Supplies.

Plastic funnel, 5”

$1.95 Siphon tubing

$0.45 per foot Floating thermometer

$5.95 Airlock S-bubble

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You will also need bottles and caps if you plan on bottling your own. Aaron has a keg refrigerator — the fabled “kegerator” — so we didn’t need bottles to store it in. The list of equipment might seem like too much of an investment, but it’s a one-time cost for long-term savings. Brewing stores and online retailers often sell “homebrewing kits” which have all of the above items included. These are great places to start and highly recommended for beginners. Since this was our first batch of Christmas Ale, Aaron and I used the “Holiday Ale” kit from Brewer’s Best. The kit included the following ingredients: Two 3.3lb cans of Light Liquid Malt Extract (LME) 1 lb. of Golden Dry Malt Extract (DME) 1 lb. of corn sugar 12 oz. of caramel 80l (specialty grain) 4 oz. of chocolate malt (specialty grain) 4 oz. of black patent malt (specialty grain) 1 oz. Brewers Gold (bittering hops) 1 oz. Willamette (flavoring hops) 11 g. packet of Nottingham yeast The box also included a spice packet containing: 1 oz. of orange peel 1 tsp. cinnamon 1 tsp. cardamon seed ½ tsp. ginger Before you can begin cooking the ingredients, one of the most tedious and time consuming —and most important — tasks needs to be completed. The fermenter needs to be cleaned and sanitized using Oxi Clean Free, or a similar brewingapproved sanitizer. Below are four steps to make sure your equipment stays clean and free of bacteria, which can spoil your batch. Fill the fermenter with 5 gallons of distilled water and a ¼ scoop of Oxi Clean Free. Wipe off all residue in fermenter. Drain and rinse the fermenter thoroughly. Fill the fermenter with another 5 gallons of hot water and 1 oz. of Star Sans Acid Sanitizer liquid. Drain and rinse the fermenter.

Now that your containers are clean, you can start preparing the brew kettle by heating 2 ½ gallons of water on your stove. To save time, clean your fermenter while the water warms up. Below are the rest of the directions for preparing the wort: Heat 2 ½ gallons of distilled water on high until it reaches 165° F. Pour all of the specialty grains into the moslin grain sack and tie a knot on the end. Drop into water. Steep grains in water between 150-165° F for 20 mins. and then remove the grain. Add all of the LME, DME, and corn sugar and bring to a gentle, rolling boil. When boiling, add the bittering hops and boil for 40 mins. After 40 mins., add the spice pack and the flavoring hops and boil for another 15 mins. Remove the wort and place in a sink full of ice water and cool down until the temperature is 70° F. This should take approximately one hour. Add the cooled wort to the sanitized fermenter. Add enough distilled water until there are 5 gallons of liquid in the fermenter. Open the yeast package, sprinkle into the wort and stir vigorously.

JOHN CROPPER John is a Wilmington native and a reporter for the Wilmington News Journal. He is an avid writer, photographer and outdoor enthusiast, and aspires to be his family’s second leading homebrewer.

The labor-intensive steps of the beer making process are almost complete. The next step is to securely close the lid on the fermenter, add enough water to the S-shaped airlock and place it into the lid’s hole. Find a dark area of your home where the beer can sit undisturbed for one week. The next day, you should notice air bubbles bursting in your airlock — that means the fermentation has begun. After that first week, follow the same steps to sanitize your secondary bottling bucket. Using the siphon hose, siphon the beer from the fermenter into the bucket. Let the siphoned beer sit in the same, dark spot for another two weeks. Now, it’s time to bottle and store it. Or if you’re like Aaron, siphon it into a keg. But even when it’s bottled the beer needs another week or two to “bottle finish” in a warm, roomtemperature location to allow for carbonation to occur. Then finally, the beer is yours for the tasting.

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Homebrewing has seen a surge in popularity lately thanks to spendthrifts and D.I.Y. enthusiasts. Like gardening, canning and food preservation, making wine and beer at home makes sense economically and environmentally, and can fast become a hobby. So long as you don’t sell your bubbly creation, and you stay within the allowed 200 gallons a year per family, Uncle Sam approves. There are several specialty brewing stores in Ohio where the novice and professional brewer alike can find information and buy ingredients and equipment. The Winemaker’s Shop in Columbus, the Main Squeeze in Yellow Springs and the Pumphouse in Struthers all sell home brewing and wine making supplies. The Ohio Valley Homebrewers Association ( is another useful resource for southern Ohio beer and wine enthusiasts looking for kindred spirits, and the Midwest Homebrewing and Winemaking Supplies is one of the best online marketplaces to shop for the needed supplies. Oh, and our Christmas Ale? It was just right, warmed the heart and cost a mere 65 cents a bottle. On a blustery December night, it gave coffee a run for its money.

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An Attitude of


for 2011 by Kay Frances

He is a wise man who does not grieve for the things which he has not, but rejoices for those which he has.

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–Epictetus (AD 55–AD 135)

It’s amazing how much our attitude has to do with our level of happiness and contentment. Have you ever woke up in the morning, looked out and saw gray skies and lamented, “This day is going to stink!”? Chances are, at the end of the day, we wryly take note of this self-fulfilling prophesy with the thought, “I knew this day was going to stink!” How much of our lousy day was a result of the circumstances of our day versus our attitude about those happenings? I contend that it is how we view our circumstances that determines whether our day is “good” or “bad.” Let’s try this for a change: when we wake up, regardless of the weather or how we feel, vow to have a great day before our feet ever hit the floor. Decide that no matter what happens, we will choose to react in a neutral or positive way. Reaffirm this decision throughout the day. I bet at the end of the day, we will have created a pretty darn good experience! What if we could do this every day? How about if we control our days rather than our days controlling us? I think we could take this a step further and project a good attitude into the whole year, rather than just one day. I think New Year’s resolutions should be statements of the conditions we wish to manifest, not just passive wishes. The more belief we put into the creation of our desires, the more likely we are to create them. Rather than name them one by one like a shopping list, why not go to the end of the year and state what we wish to have created by then? Also expound upon the feeling and result that we hope the change will bring about. For example, rather than saying, “I want to lose 25 pounds,” replace it with, “By the end of 2011, I will have more energy, a leaner, healthier body, look good in my clothes and feel ten years younger.” I recommend stating New Year’s Resolutions as follows:

The conviction behind these statements will go a long way in making them become true in our lives. There is more power in affirmative statements than wistful desires that begin with, “I hope…”

It’s not what happens to us, but how we view what happens to us that determines our level of happiness. – Kay Frances (1955–) We should all have that embroidered on a pillow. Or etched on our bathroom mirror. We may not have a lot of choice about what happens during our day, but we can always choose our reaction to it. Life truly is a series of choices. At every moment in time, there are an infinite number of choices laid out before us. Most of the time, we are barely conscious of what we are choosing on a moment to moment basis. It’s important that we live our lives with mindful awareness and be conscious of our decisions, no matter how small. Like the acorn that becomes the mighty oak, we can make our small, day-to-day decisions blossom into a thriving, robust life. Let’s start today!

Whatever you can do, or dream you can, begin it. Boldness has genius, power, and magic in it. –Johann Wolfgang von Goethe (1749-1832) ©Kay Frances 2010

KAY FRANCES Wilmington, Ohio native Kay Frances is known as “America’s Funniest Stress Management Specialist.” 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

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My life is filled with good friends and healthy relationships. I am grateful for the good health I’m enjoying and will continue to enjoy. I have enough money to spare and to share. I have fulfilling, meaningful work.

We also need to vow to refuse to be influenced by the negative people all around us. We all know the type. They will find the dark, gloomy lining to every pink cloud. You could excitedly share the news, “Guess what?! I just won the $50 million lottery!!” They would just sadly shake their head and say, “You know you’re going to have to pay taxes on that. You’ll be lucky if you end up with $25 million.” Somehow, I think we could make ends meet.

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By Heather Harmon Hitting thrift stores is one of my all-time favorite pastimes! I used to shop just for the sake of finding a great deal. I have come to realize over the years that you really need to go in with a plan or it can be overwhelming to search through racks and shelves of hundreds of items! Here are my favorite tips for getting the most out of your thrift store experience.

TIPS FOR THRIFTING 10. Double check before you purchase. When dealing with bigger crowds going on the discount days, make sure you grab what you want off the rack and double check it in the end. My friend is much pickier than I am and she looks very carefully at everything before putting it in her cart. I am less picky and grab anything I think will fit in the beginning. I then weed things out by holding them up two or three times before making a final decision. Either way – double check before you check out. 11. Take a snack. When trying to save money on clothing, it doesn’t make a whole lot of sense to blow your savings on eating out. I like to do this when I am out with my friends because it is sometimes part of the experience, but in recent years I have realized what a money and time waster can be. 12. Don’t waste your money. Do not buy things that you aren’t going to use. I keep repeating this, but it was one of my biggest mistakes over the years. The best part about thrift-ing is finding great pieces for less, but it isn’t smart to buy everything because it’s cheap. 13. Don’t overlook the household goods. I love to look through the home good stuff. You never know when you are going to find that one buried treasure. If you find items like this, take a chance and take them home. These items also make great gifts – hint, hint. 14. Purses. You can find lots of expensive purses for pennies on the dollar. My mother loves Coach, Kate Spade and other expensive purses. She seems to find these at almost every thrift store she goes to. 15. Hand sanitizer. Bring it and use it when you are done. Wipes are also good and handy to have around. I will warn you. I have converted many a friend and co-worker to thrift-ing and they are happier and wealthier for it. One of my co-workers went on a trip to an expensive part of Florida. She and her husband ran across a thrift store in a nicer neighborhood. Her husband handed her $30 and said “Go crazy” not thinking she would have much luck. A couple of hours later, she emerged carrying several bags full of clothes. He was thrilled and she came out with some very expensive name brands. If you haven't been shopping thrift, you are spending too much!

Salt | February 2011 | 29

1. Plan ahead. Find out where the discounts will be and when. Some of my favorite stores offer 50 percent off on the last Wednesday of every month and others have deals on holidays and other days of the week. 2. Go where the good stuff is. I try to find thrift stores located near nicer neighborhoods. Several of the thrift stores that I frequent have last season’s styles for sale at around $1 when it’s half off day. Almost every thrift store will have something you want, you just may have to keep checking back. 3. Map it out. If you have a GPS, this is especially easy to do. If you are going to several stores in a day, map them out. It makes your day much easier. 4. Dress for success. First, dress comfortably. Second, dress so that you can try things on as you go - like tank tops or thin shirts. Many thrift stores now have dressing rooms, but not all. Sneakers are more comfortable than sandals or flip flops, but flip flops make it easier to try on shoes. Keep socks in your purse for trying on shoes. 5. Measure yourself and your family members. When there is a store that doesn’t have a dressing room, you have to figure out what will fit. Having accurate measures and a measuring tape helps. I am pretty good at determining what will fit by holding pants up to my waist and thighs. 6. Know the brands that fit you. I know the brands that generally fit me well with their different styles. I also know the certain brand names run smaller than others so I can avoid those. 7. Keep an open mind. Avoid looking too specifically for a color or a thing. It doesn’t hurt to have something in mind that you are looking for, but don’t count on it. 8. Be choosy. You can grab anything off the racks to begin with, but go through them carefully and make sure they are really something you can use or need. Thrift-ing gives you an opportunity to buy trendier clothes that you wouldn’t normally buy, but be sure they fit properly. Also, make sure there are no stains, tears, holes or anything that can’t be repaired easily. I have brought home many items in the past that didn’t work just because they were a good deal. Not a good idea. 9. Recruit fellow shoppers. If you go shopping with friends or family, make sure you know what everyone else is looking for. It helps when you come across their size and vice versa.

winter weight loss

Lose Weight

RIGHT NOW! I bet that title really got your attention. That is how most fitness magazines, websites and commercials suck you in to buy their product. They entice you with unrealistic expectations only to take your money and leave you fatter than when they met you in the first place. Well, I can tell you how to lose five nasty, unwanted pounds in an instant. Get up, go to your kitchen, bookshelf or DVD case and throw away all of those fad diet books and DVDs that are just sitting there collecting dust. They have been taunting you for too long, reminding you of how overweight or unsuccessful you are at losing weight. Now it’s me pushing you, pleading with you to show the diet industry where it really needs to go. Go ahead. I will wait here… Back so soon! You must feel lighter now. The theme from Rocky is playing in my head. You are a champion. Alright, maybe I just went overboard. I will make this very simple — diets do not work. You knew that though, didn’t you? They don’t work and are one of the reasons we, the United States, are fat. There really is no fancy, scientific answer about how we need Cortisol blockers or pills that suck the fat out of the food we ingest so it doesn’t get into our blood stream, thus ending up on our rears. You don’t even want to know what happens to that fat once it gets absorbed out of your food – gross! You do not need to cut out any certain food group or spend hours thinking about your food group ratios. The USDA food pyramid makes the food groups pretty simple. You do not need a pill, a new piece of equipment or expensive prepackaged foods that you have delivered to your home. What you need is a reality check — here it is.

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America has been on a crash diet for the past 40 years. Look around. Everyone is skinny now that they have been dieting for 40 years, right? What? They aren’t? In reality, we have become a nation known for our obesity levels. Heart Disease has become the number one killer in the U.S. The Center for Disease Control and Prevention reported that more than 28 percent of Ohioans in 2009 were obese. Not overweight, but obese. Obese means having a Body Mass Index equal to or greater than 30. More and more children are becoming obese and will not have the same life expectancy as their parents. So, how are those diets working for us now? In 2011, we need to make a BIG change. Not the kind of change where we throw out all of the naughty foods in our cabinets and restrict our calories to 1,000 per day. Instead, let’s scrap all of the diet books. Let’s get back to basics and simplify. Losing weight should not mean starving yourself forever, eliminating a certain food item or group unless they make you sick or you are allergic. Let’s think about this in a more realistic way. We need to stop dieting first and foremost. This is a neverending desperate cycle. So let’s stop. First, get up tomorrow morning and eat breakfast. Add some fruit, whole grains and protein to that meal. Then, eat lunch and have some snacks. Tomorrow too, and the next day and the day after that. You are no longer going to starve yourself. Okay?

I am making this sound really easy, but you know there is a catch. First, go see your doctor. If you are dealing with diabetes, high blood pressure, heart disease, kidney disease, cancer, etc., you need to seek professional help before making any changes. Make time to visit with a Registered Dietitian. You didn’t think I was going to blame the entire obesity epidemic entirely on the diet industry now did you? No, I believe there are several reasons we have a problem: our stress levels have gone through the roof, increased portion sizes, convenient calorie-dense foods, lack of sleep, and lack of physical activity are at the topof my list. In 2011, I want us to take back the power that food and diets have had over us. Let’s focus on our overall well-being instead of the just the weight we need to lose. Here are my thoughts on how we (yes WE – me too!) can turn things around.

Learn to Accept Your Body. This has been very difficult for me and will likely be difficult for many of you out there. Believe me, the grass is always greener or in this case, the thighs are always thinner. Stop punishing yourself for your genetics and learn to accept your body the way it is.

Add Healthy Foods. Add fruits, vegetables, whole grains and lean meats into your diet. Don’t try to restrict all of the other foods, just add more of the good stuff from the beginning. You will most likely find that the healthy foods fill you up more than you imagined and you will have less need for the other stuff. Slowly start to cut out the prepackaged foods. I am not saying you have to eliminate them entirely, but I can tell you homemade tastes so much better than store bought and will be much more nutritious in the long run.

Relieve Your Stress. Exercise is an effective tool for dealing with stress. Try to get moving even if it is only a little at a time. Next, take a look at your life and see what could be cut out. If you are involved in way too many activities, get out of some. Stop overdoing it. Get your sleep, eat better, exercise more and try to spend some time in meditation or prayer.

Get your ZZZZ’s. Researchers have not even begun to fully understand just how important sleep is to our health. Lack of sleep has been linked to premature death, weight gain, obesity, depression, heart problems, rising Cortisol levels, and so on. Wow. You don’t have to tell me twice to get more sleep!

Take Back the Power.

Sit Down To Dinner.

Stop telling yourself how weak you are or how you have no willpower over food. It has nothing to do with willpower. There are so many other factors at play than willpower. When you restrict certain foods or food entirely, you are giving it power over you. Restrict food items if they make you sick, but don’t constantly tell yourself that cake and cookies are off limits forever. It does not work. Not being afraid of cake and enjoying an occasional piece is okay (unless you are diabetic – talk to the doctor). In fact, take time to enjoy it. Eat it slowly and taste it. You may find that you don’t even like certain foods once you really taste them. You might find them gritty, too salty or greasy, synthetic, or too sweet. Eliminate foods that way.

Every family needs to find time to sit down and eat. Eat, talk, laugh and enjoy each other. Take the focus off of cramming food in your mouth. Eat slowly and realize when you are full and push the plate away.

Change the Focus.

It is still okay to set the goal of losing weight. Just realize that it is not smart to lose weight quickly. Has it really worked for you in the past? Have you kept the weight off? Losing weight quickly does not mean lasting weight loss. Instead, set S.M.A.R.T. goals. Set goals that are Specific, Measurable, Attainable, Realistic and Timely. Instead of setting a goal of losing 20-50 pounds or more this year, start by setting smaller goals of 5-10 pounds. Doesn’t 5 pounds sound so much easier to lose than 50? By taking baby steps to increase your consumption of fruits, vegetables, whole grains and lean meats, getting more sleep, reducing stress and adding more physical activity to your day, you will find yourself losing that weight without feeling like a lot of effort went into it. In a nutshell, all I am telling you is to stop allowing all of the outside factors and barriers to get in your way of being happy and enjoying the body you have right now. Learn to love your body, take better care of it, and provide it better fuel and rest. Don’t tell yourself that you aren’t any good if you aren’t thin. You are perfect right now. If you need to lose weight for your health, start looking towards longevity as your goal. Do you want to be here for your loved ones 10, 20, 30 years from now? You will be, if you start taking care of yourself, so get to it and stop the diet cycle. HEATHER HARMON Heather resides in Wilmington with her husband, Jessie and daughter, Allie. She works in advancement at Wilmington College and is finishing her master's degree in public health promotion and education. Visit her blog at

Salt | February 2011 | 31

Instead of focusing solely on losing weight, focus on how you feel. Is any food making you feel bad? Dairy doesn’t like me very much, so I try to limit it when I can. Is there any food that upsets your stomach, makes you tired, gives you gas? Try focusing on how your stomach feels each day. Don’t push it to the limit anymore. Start to notice when your stomach is full. Are you tired in the afternoons? Maybe you need to eat foods that will sustain your energy better. Are you starving each day when you get home? Then get a snack late in the day so you don’t eat everything in sight when you walk in the door. Are you snacking late at night? Do you know why? Are you bored, stressed, tired? Try figuring that out and replacing it with something else like sleep! Take up a hobby, read a book, take a walk, spend time with family members. Discover what truly brings you joy and determine which things don’t. Try to focus more on the joy. Do you really want to look back and realize you spent more time worrying about diets and calorie counting than doing things you love?

Set S.M.A.R.T. Goals–

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Linda Grooms - 937-515-9116 Lori Sies - 544-3313 Jennifer Horn - 937-779-7847 Anita Evans - 937-779-2263 - 937-587-2326


mom to mom

By Lori Holcomb with sun block and change of clothes, my snow day bag would contain every thing I needed to make my morning easier and less hectic. If I prepared, I wouldn’t have to restart the train, I could prevent it from stopping in the first place. Here are a few ideas from my bag: Sweats, Socks and Underwear Why even fight with getting dressed? I packed simple comfy outfits and they can go in their jammies and dress themselves once they finish their breakfast and morning cartoons at Grandma and Grandpa’s house. Sweats also dry quickly with a toss in the dryer after a romp in the snow. Play Shoes or Boots DVDs, Games, Coloring Books and Crayons, etc. They can’t play outside all day and Grandma and Grandpa will need help too. I packed things that will be special, reserved for snow days, to make them more interesting. Extra Gloves, Mittens and Hats Nothing fancy here, just the basics. Extras in case a glove, mitten or hat suddenly becomes missing between our house and Grandma and Grandpa’s. Sand Shovels and Buckets Or any other “tools” of the snow building trade. Sandbox toys are great. Hot Cocoa Mix You can’t play in the snow without hot cocoa! You can include your own items to make the morning smooth - granola bars and juice boxes for a quick breakfast on the way, canned tomato soup and goldfish crackers if you need to supply lunch at the sitter’s house, or the makings for real snow cones. The sitter, or Grandma and Grandpa in our case, just has to mix a package of Kool-Aid with 1 cup of sugar and one quart of water. Even better, use the sugar free mix and just add the same amount of water. Drizzle over cups of clean snow (find a snow drift away from road spray, people or animal marks, etc., scrape off the top layer and then fill cups with the clean snow underneath) and your kids will think you’re a rockstar! Tuck these items, or whatever suits you and your kids, into your summer beach bag and keep within easy reach for snow day mornings. Have your kids help you pack the bag too... what better motivation to motivate in the morning, than a sneak peek at the fun their snow day will hold. I even keep this bag in the car. Snow day season is only two or three months and then it’s over, so the items in our bag will keep just fine. Now, when the phone rings, Conner and Madie just get up, brush their teeth, put on their shoes, coats, etc., and we head to off to start the day. Come to think of it, snow day mornings are now even easier than our normal, comfortable routine. I’m starting to feel that snow day magic once again. Let it snow, let it snow, let it snow!

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Few things bring on the excitement as much as a snow day. There is just something wonderful about that unexpected mini-vacation. I remember romping through knee high snow with my brother, both of us wrapped up like mummies. We’d stay out until we were numb, rolling around in the snow, trampling around the whole neighborhood without a care in the world. Ahhh... the good old days. Things aren’t really any different now-a-days, from a kids perspective, at least. The slightest mention of snow in the forecast makes kids dreamy, already anticipating the prospect of a day off of school. And that prospect seems to make their normal responsibilities float into this continuum of time where staying up late supersedes doing homework, and every other task that can be put off until tomorrow, or with any luck (and lots of help from the weatherman), the day after that. It’s like magic, IF you’re a kid. It’s a totally different thing once you’re an adult... and especially a parent that has to get kids off to school. Suddenly the thought of the “white magic” instills a feeling more like getting a flat tire in rush hour traffic, when you’re already running late. Well, maybe it’s not that bad, but it is an upset to the normal flow of our already hectic lives. If you’re like me, mornings with my kids, Conner and Madie, tend to follow a pattern, a pattern that we’ve settled into comfortably, a pattern that drives us onward into our day. Then the phone rings. Don’t get me wrong, I love the phone system Wilmington City Schools has implemented to connect with parents. It really is a wonderful thing. But, that call also brings change, a change in that comfortable pattern that is our morning routine. Suddenly, Conner finds his bed too warm and cozy to leave, knowing the tardy bell no longer threatens to ruin his newest effort at perfect attendance. And, Madie seizes the opportunity to dress for the weather, gleefully reconfiguring her wardrobe from top to bottom. Screeeech. There it is. My morning has just screeched to a halt. Chaos is not far behind. Instead of kids going through the motions, brushing teeth and pulling on socks, I have two little beach bums, lounging around in their underwear, lazily easing into their impromptu mini-vacation. So, what now? I’ve got to get this train back on the track, and not only that, I’ve got to get it moving again. Where do I begin? And, how will I ever accomplish this before I have to get to the office? As the last snow day morning lingered in my mind, I pondered the chaos that I had just recently survived. There had to be a better way. After much thought, I decided to make a snow day bag. Much like the summer bag I send to Grandma and Grandpa’s during summer vacation

Caring Cooks

Keep The Kitchen Running… Someone’s Out There Hungry “When I didn’t have a piece of bread myself, I promised I would feed others if ever able.” This was the beginning of a dream for Dolly Pointer. Originally from Tuscaloosa, Alabama, Pointer came to Ohio in 2000. At that time, she lived in Cincinnati where she rallied her family to start a food ministry for the homeless who gather at Washington Park. Then, she lost her husband and mother. Blanchester soon became Pointer’s new home and by 2004, she started a food ministry she called “Running for Jesus.” Having registered as a 501(c)(3) non-profit, Pointer was able to secure funding and in-kind donations. By Thanksgiving 2007, “Running for Jesus” was able to serve its first meal.

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The program grew quickly. Space was donated in a downtown storefront and every Saturday, the mobile kitchen began serving anyone who needed or wanted to eat. During 2009, the ministry served more than 8,000 meals.

Despite the ministry’s success, Pointer takes none of the credit. “Look what God did!” she said. “He is there all the time if we step out of self and help others.” However, in 2010, “Running for Jesus” ran into a few road bumps. The mobile kitchen is only mobile if it has a truck pulling it. The volunteer driver had to step down. The kitchen could no longer be pulled to its downtown location and ended up in Pointer’s front yard. Fortunately, an electrician volunteered his time and material to run electric for the kitchen. Though no longer mobile, meals are still going out. Volunteers meet at Dolly’s every Saturday and prep about 175 meals that will be delivered in the Blanchester area. An entrée is usually cooked the day before and the Saturday staff efficiently mans the assembly line and prepares the serving trays, packs the containers and helps the volunteer drivers load the cargo. The meals are then delivered in time for a hot lunch. The Full Gospel Church of Blanchester and Heartland Church of Goshen have been the most loyal donors, Pointer said. Still, more are needed. Food costs are rising and the ministry would like to be mobile again. In 2008 and 2009, the group had permission from local law enforcement to be on the road during winter and snow emergencies. “Running for Jesus” continued to serve people during that time in the midst of two blizzards and two ice storms. Pointer said she has never been discouraged. “It’s not about me, it’s about the Lord and my babies [those the ministry serves]. If we believe it, we can receive it.” Plans to start a food pantry and expand locations and days have been put on hold until additional financial resources are secured. “What we need right now,” Pointer said, “is a truck and driver and about $50 to $100 more a month [to keep up with the demand].” If passion alone could run the ministry, Pointer’s would be all it needed. “I enjoy this more than I enjoy anything,” she said. The drive behind her work comes from having been there. She recalls a low point in 1960 when she and her sister regularly did not have anything to eat. She shared this story: “We worked at the Tuscaloosa Steam Laundry. That place could get mightyhot. One day, I fainted from the hunger while at work. Instead of getting discouraged, I thanked God for having a job and promised I would do something for other people who may be in need.”

VALERIE MARTIN Valerie LK Martin is a non-profit professional turned freelance writer. Valerie has broad writing experience from public relations and business writing to travel writing and health articles to devotionals, but people are her favorite topics to explore. Valerie lives in Oregonia, with husband, Tom, cats and dogs.

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To date, “Running for Jesus” has not had to turn anyone away. Pointer promises to keep it that way. “If I can help it, I will never see someone go hungry,” she said.

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ALONG a bend in the


with Ron & Faye Mahaffey

In a recent issue of Salt, I wrote about the A-Frame cabin my grandfather built as a weekend get-away, using reclaimed material for the supplies. It has long been my dream to build my own weekend cabin someday. I always imagined my little cabin to be set back in the woods, far from my current home. I believed this would be the best way to enjoy my little cabin, but maybe I was wrong.

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After the article about my grandfather’s cabin was printed, I began hearing from many readers who told me about interesting cabins of which they knew. Again and again, the same cabin was mentioned. It was a cabin built by Ron and Faye Mahaffey of Wilmington. Instead of creating a get-away that they had to drive to to enjoy, they built one directly on their property at the back of the same land as the home they occupy. I visited the Mahaffey’s and was immediately charmed by the little cedar-sided cabin.

The couple took me on a tour of their little oasis. They had always wanted a little cabin and thought their property on Todd’s Fork Road was the perfect location. In 2000, they purchased the timber to build a 16x20 foot cabin and porch. The cabin is built at the bend in Todd’s Fork Creek, which runs along the back of their Clinton County property. Nestled among the trees, the cabin has a lovely view of the creek. As I walked the path leading to the little getaway, I was immediately charmed by the cedar structure. The front porch railing is made from timber columns and railings with the balusters created by crisscrossing arched branches all along the center. The front door, made from salvaged wood, is opened by a rope and pulley system to help give the door some weight when it is closed.

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Upon entering the cabin, I immediately discerned the fragrant scent of chestnut. I looked around the small two-room cabin and noticed the warm and homey touches. Antiques hang from the walls and ceiling beams. A long wooden table runs through half of the first room and is flanked by country chairs. The rooms were decorated for the fall with pumpkins adorning the table, orange lights strung along the ceiling and fall flower arrangements in various locations. I walked across the rustic wood floors and began taking in the sights of the lovely little cabin. My attention was immediately caught by the beautiful beams supporting the ceiling and framing the walls. Faye and Ron told me that these beams, along with the floor boards and wood for the interior walls, were all salvaged wood that had come from Faye’s family farm located in the New Burlington area. The farm had been in Faye’s family for seven generations — since 1806 — and had even been deeded to the family by President John Adams. In 1970, the farm was purchased by the U. S. Corps of Engineers and is now the site of Caesar Creek Lake. Two timber-frame barns once sat on the family property. After the farm was purchased, the Haines family purchased the salvage rights to the property and reclaimed the two barns. The buildings, constructed of white oak, walnut and chestnut timbers, were more than 150 years old and were dissembled by Faye’s father, Donald Haines. He then stored the timber in a barn at the new family farm for 30 years.

When it came time to build their cabin on the property, Faye’s father offered up the wood stored in his barn. Ron then spent the winter cutting 100 new mortis and tendon joints in the timbers to be erected in the spring. With the help of family and friends in the spring, a cabin-raising was held. By autumn, the cabin was complete and the Mahaffeys and their family and friends were enjoying the fruits of their labor with meals cooked on the wood-burning stove. The Mahaffeys decorated the beautiful little cabin with items reclaimed from the original farm and memorabilia given to them by family and friends over the years. Ron and Faye were excited that Donald, Faye’s father, lived long enough to enjoy and reminisce in the cabin made from the farm that held such wonderful memories for him.

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The little cabin, now known as the Bend In The Creek House, was given a new addition of a sunroom/porch also made with the reclaimed wood from the barns. This addition was finished in 2010. Each year, Christmas morning is celebrated with family and friends at the little cabin which is always decked out in its holiday best. New traditions are being forged in this little oasis created by the Mahaffey family, allowing even more wonderful memories to be associated with the salvaged wood from the family farm. This cabin helped me realize the possibility of owning my own cabin one day. Special memories don’t have to be forged far from home. A little vacation get-away built right in your back yard would allow a place of escape and respite without the worries of packing and travel. HEATHER HARMON

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Heather resides in Wilmington with her husband, Jessie and daughter, Allie. She works in advancement at Wilmington College and is finishing her master's degree in public health promotion and education. Visit her blog at

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Out & About Jan. 30 - Marking the Past/Shaping the Present: The Art of Willis Bing Davis – In conjunction with 100 Years of African-American Art, The Dayton Art Institute will collaborate with the University of Dayton on Marking the Past/Shaping the Present: The Art of Willis Bing Davis, a retrospective of works by the noted Dayton artist. Davis attended The School of The Dayton Art Institute and has been a fixture of the Dayton arts community for several decades. The University of Dayton will display Davis’ photographs and ceramics, while The Dayton Art Institute will host an exhibition of his paintings and drawings. Call 937-223-5277 or visit for more information. (MC)

Feb. 6 - United Way Valentine Dinner at the Washington Country Club, Washington CH. Italian Buffet, salad bar, dessert bar. Sponsored by United Way of Fayette County. Call (740) 3358932 for tickets. (FC)

Jan. 30 - One Hundred Years of African American Art: The Arthur Primus Collection - 100 Years of African-American Art presents works from the Arthur Primas collection.This significant collection contains nearly 300 works, including paintings, sculptures, works on paper, graphics and documents, and covers a period of 150 years. 100 Years of African-American Art presents 75 works from the Arthur Primas collection, representing more than 30 artists. Call 937-223-5277 or visit for more information. (MC)

Feb. 12 - Dinner & A Ghost - Come enjoy a unique event showcasing the history of Snow Hill Country Club with a paranormal twist. Guests will be treated to a fine dining experience in an intimate candlelit setting. Following dinner, one of Ohio's leading paranormal investigative units will lead you on a historical tour of the bed and breakfast with EVP recordings and then take you to the basement in search of connecting with the other side. Cameras and flashlights are allowed. Reservations required. Participants must be at least 12 years of age. Cost: $40 plus tax Contact Person: Joe Bischoff (email: 937-987-2491. Location of Event: Snow Hill Country Club, 11093 SR 73, New Vienna, OH 45159 Notes: Sat., Feb. 12, 6:30 p.m. (CC)

Feb. 3 - Presentation by “Myths and Truths About Coyotes” author Carol Cartaino – Southern State Community College’s South Campus, 12681 U.S. Route 62, near Fincastle. Event begins at 6 p.m. Coyotes hold a peculiar interest as both an enduring symbol of the wild and a powerful predator we are always anxious to avoid. This book examines the spread of coyotes across the country over the past century, and the storm of concern and controversy that has followed. Contact: Mary Ayres at (800) 628-7722, ext. 3681. Cost: Free. (AC) Feb. 4 - Chazziz Annual Valentines Day Car Show - This show is open to cars, motorcycles and bicycles. Goody bags, door prizes, vendors, games and Chazziz DJ service providing music. Special Valentine packages available by calling 937-283-3200. $5 for both days; Children under 12 free. Notes: Fri., Feb. 4, 8 p.m. - 11 p.m. & Sat., Feb. 5, 11 a.m. - 6 p.m. Phone number: 937-218-2290 Location of Event: Roberts Centre, 123 Gano Road, Wilmington, OH 45177 (CC)

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Feb. 5 - Blues Night at The Murphy - A great evening of blues with two bands featuring The Hadden Sayers Band. Cost: $8 - $22 Contact: Murphy Theatre at 937-382-3643. Sat., Feb. 5, 7:30 p.m. Location of Event: Murphy Theatre, 50 W. Main St., Wilmington, OH 45177 (CC) Feb. 5 & 19 - Farmers' Market - The Winter Farmers' Market features local vendors offering a variety of products including meats, eggs, baked goods, herbs and much more. Customers are encouraged to place orders in advance. Vendors will have a limited amount of product available for walk-in customers. For more information and pre-order details, visit Contact Dessie Buchanan937-382-6661 x 488 for information. Location of Event: Swindler & Sons Florists, 321 W. Locust St., Wilmington, OH 45177 (CC) Feb. 6 - Hospice Valentine Dance: at the Mahan Building, Fayette County Fairgrounds, Washington CH. Live Entertainment. Sponsored by Hospice of Fayette County. Call (740) 335-0149 for tickets. (FC)

Feb. 7 - WSU’s Artist Series: Adrienne Danrich Wright State University – 4 p.m. ~ Call for admission prices, free parking- (937) 775-2346 ~ GC)

Feb. 13 - WSU’s Tri-State Honor Band Final Concert- Wright State University- 3 p.m. ~ $5 admission ~ free parking (937) 775-2346 ~ (GC) Feb. 13 - U.S. Air Force Band of Flight Concert- National Museum of the U.S. Air Force- 7:30 p.m. ~ Free ~ (937) 255-5924 ~ (GC) Feb. 16 - WSU’s Artist Series: Garth Newal Piano Quartet- Wright State University-8 p.m. ~ Call for admission prices ~ free parking (937) 7752346 (GC) Feb. 17 - Brown County Master Gardeners will present a series workshop on “Seed and Plant Selection” – Southern State Community College’s South Campus, 12681 U.S. Route 62, near Fincastle. Event begins at 6 p.m. Refreshments will be served. Contact: Mary Ayres at (800) 628-7722, ext. 3681. Cost: Free. (AC) Feb 18, 19 - Paranormal Academy- Due to the overwhelming demand to attend Paranormal Academy, a weekend where you embark on your own personal ghost hunting experience, it will be returning this month. The weekend is all about participants learning the ropes of a paranormal investigation from an experienced group of investigators, taking guests through the ropes, from equipment to analysis. The weekend package includes a two-night stay at Effie's Place, two gourmet breakfasts, a technique and safety training session, an off-site paranormal investigation and a comprehensive data analysis session with a seasoned investigator. Attendees must be 21 years of age. For more information, visit Cost: $260 + depending on room Contact Person: Laurie Agee 937-383-2181 Location of Event: Effie's Place Bed & Breakfast, 157 N. South St., Wilmington, OH 45177 (CC)

Feb. 19 - Comedy Night with Todd Yohn & Kay Frances - You might have seen Todd Yohn on HBO, ShowTime, VH-1 and Comedy Central. He has worked with Glenn Campbell, The Four Tops, Charlie Daniels and is Joan Rivers' favorite opening act (in his price range). His humor and songwriting have made him one of the original "regulars" of "The Bob & Tom Show." Don't miss the opportunity to experience this one-of-a-kind entertainer. Cost: $8 $22 Contact the Murphy Theatre 937-382-3643 or 877-274-3848 Notes: Sat., Feb. 19, 7:30 p.m. Location of Event: Murphy Theatre, 50 W. Main St., Wilmington, OH 45177 (CC) Feb. 19 - WSU’s Faculty Recital Series: Vincent Davis Wright State University 8 p.m. ~ Free admission & parking (937) 775-2346 ~ (GC) Feb. 20 - Family Day National Museum of the U.S. Air Force 10 a.m.-3 p.m. ~ Free (937) 255-3286 ~ (GC) Feb. 20-28 - WSU’s The Light in the Piazza- Wright State UniversityCall for performance dates, times & prices- (937) 775-2500 ~ (GC) Feb. 24, 25, 26 - Spinning Into Butter - Wilmington College Theatre Department presents "Spinning Into Butter." Thur. - Sat., Feb. 24 - 26, 7:30 p.m. Phone Number: 937-382-6661 Location of Event: Wilmington College, Heiland Theatre, 1870 Quaker Way, Wilmington, OH 45177 (CC) Feb. 26 - Renfro Valley - The Renfro Valley Show is the place to be for the finest in country entertainment. This popular show has been around for 65 years and is still going strong. A fun-filled night of family entertainment that is sure to be a crowd pleaser. Cost: $18 - $20 Contact the Murphy Theatre 937-382-3643 or 877-2743848 at Notes: Sat., Feb. 26, 7:30 p.m. Location of Event: Murphy Theatre, 50 W. Main St., Wilmington, OH 45177 (CC) Feb. 28 - WSU’s Paul Laurence Dunbar ChoraleWright State University- 4 p.m. ~ Free admission & parking (937) 775-2346 ~ (GC) Feb. 28 - WSU’s Jazz Ensemble Wright State University 8 p.m. ~ Free admission & parking (937) 775-2346 ~ (GC) Mar. 2 - WSU’s Gold Plus Series: Concerto – Aria Night Wright State University 8 p.m. ~ Call for admission prices, free parking (937) 775-2346 ~ (GC) March 3 - Presentation on “Homestead Gardening” by Dona Grant – Southern State Community College’s South Campus, 12681 U.S. Route 62, near Fincastle. Event begins at 6 p.m. Grant lives on a 27acre family farm near Winchester with her husband. They raise heirloom orchard fruits, kitchen herbs, vegetables and a wide variety of berries for their own consumption and also for sale. She has written several books on homesteading, food preservation and gardening. Contact: Mary Ayres at (800) 628-7722, ext. 3681. Cost: Free. (AC)

Mar. 4 - WSU’s Concert & Symphonic Bands Wright State University 8 p.m. ~ Free admission & parking (937) 775-2346 ~ (GC) March 4-6 – SSCC Theatre will present “Pygmalion” – Edward K. Daniels Auditorium on Southern State Community College’s Central

Mar. 5 - The Murphy Guitar Show- Back for the third year, The Murphy Guitar Show, produced and hosted by Craig Goodwin, will showcase steel guitar, Chet Atkins style, blues, country and jazz. Added this year will be vintage guitar displays and guitar vendors. Cost: $8 - $22 Notes: Sat., Mar. 5, 7:30 p.m. Phone Number: 937-3823643 or 877-274-3848 Location of Event: Murphy Theatre, 50 W. Main St., Wilmington, OH 45177. (CC) Mar. 5 - Adams County Amish Bird Symposium from 9:30 a.m. to 3:30 p.m. on Wheat Ridge Road. Contact the Adams County Travel & Visitors Bureau at (937) 544-5639 (AC) Mar. 5-6 - The Adventure Summit Wright State University Union Free (937) 567-4478 ~ (GC) Mar. 5 – 14 - WSU’s The 25th Annual Putnam County Spelling Bee Wright State University Call for performance dates, times & prices (937) 775-2500 ~ (GC) Mar. 6 - Annual Maple Sugar Pancake Breakfast Narrows Reserve Nature Center, Beavercreek Age 7 & up: $5; 3-6: $3 ($2 more for non-residents); under 3: free (937) 562-7440 ~ (GC) Mar. 7 - WSU’s Women’s Chorale and Vocal Jazz Ensemble Wright State University 3 p.m. ~ Free admission & parking (937) 775-2346 ~ (GC) March 9 - Women’s Tea in celebration of National Women’s History Month – Southern State Community College’s South Campus, 12681 U.S. Route 62, near Fincastle. Event will be held from 2-4 p.m. This annual event provides an opportunity to share the significant role of women in American history and contemporary society, and to recognize women who have been instrumental in their respective communities. Refreshments will be served; RSVP required. Contact: Mary Ayres at (800) 628-7722, ext. 3681. Cost: Free. (AC) Mar. 10 - WSU’s Wind Symphony Wright State University 8 p.m. ~ Free admission & parking (937) 775-2346 ~ (GC) March 13 - Southern State Singers will present a Winter Concert – Southern State Community College’s Central Campus, 100 Hobart Drive, Hillsboro. Event begins at 3 p.m. The vocalists of Southern State Singers are comprised of college students as well as members of the community. Contact: John Glaze at Cost: Free. (HC) Mar. 14- Apr. 12 - New Harmonies: Celebrating American Roots Music- Listen to America's music and hear the story of freedom. It's the story of people in a New World, places they have left behind and ideas they have brought with them. It is the story of people who were already here, but whose world is remade. The distinct cultural identities of all these people are carried in song - both sacred and secular. Their music tracks the unique history of many peoples reshaping each other into one incredibly diverse and complex people - Americans. Their music is the root of American music. Visit for a list of concerts and programs associated with this exhibit. Mon. - Fri., 9 a.m. - 7 p.m. or by

Salt | February 2011 | 43

Mar. 3 - WSU’s Chamber Players Wright State University 8 p.m. ~ Free admission & parking (937) 775-2346 ~ (GC)

Campus, 100 Hobart Drive, Hillsboro. On Friday and Saturday, the curtain opens at 7:30 p.m.; on Sunday, it opens at 3:30 p.m. In this seminal comedy of class distinctions, a fussy British phonetics professor wagers that he can transform a guttersnipe Cockney flower girl into a lady of breeding, voice and manners in London society. Tickets are available through or at the door. Contact: Rainee Angles at (800) 628-7722, ext. 2794. Cost: $8 for general admission. (HC)

Out & About appointment Phone Number: 937-382-6661 x 719. Location of Event: Quaker Heritage Center, Wilmington College, 1870 Quaker Way, Wilmington, OH 45177 Cost: Free ! Contact Person: Ruth Dobyns (CC) March 17 - Brown County Master Gardeners will present a series workshop on “Bugs/Disease/Animal Control” – Southern State Community College’s South Campus, 12681 U.S. Route 62, near Fincastle. Event begins at 6 p.m. Refreshments will be served. Contact: Mary Ayres at (800) 628-7722, ext. 3681. Cost: Free. (AC) March 19 - Cabin Fever Arts Festival – Southern State Community College’s South Campus, 12681 U.S. Route 62, near Fincastle. Event will be held from 10 a.m. to 5 p.m. A celebration of traditional Appalachian arts and culture, the festival is organized by the Appalachian Artists Guild. There will be food, live music, workshops, displays and artisan booths. Contact: Cost: Free. (AC) Mar. 18-19 - Paranormal Academy - Due to the overwhelming demand to attend Paranormal Academy, a weekend where you embark on your own personal ghost hunting experience, it will be returning this month. The weekend is all about participants learning the ropes of a paranormal investigation from an experienced group of investigators, taking guests through the ropes, from equipment to analysis. The weekend package includes a two-night stay at Effie's Place, two gourmet breakfasts, a technique and safety training session, an off-site paranormal investigation and a comprehensive data analysis session with a seasoned investigator. Attendees must be 21 years of age. For more information, visit Cost: $260 + depending on room. Contact Person: Laurie Agee 937-3832181. Location of Event: Effie's Place Bed & Breakfast, 157 N. South St., Wilmington, OH 45177 (CC) Mar. 20 - Family Day National Museum of the U.S. Air Force 10 a.m.-3 p.m. ~ Free (937) 255-3286 ~ (GC) Mar 20-21 – Arenacross Ervin J. Nutter Center Call for times & prices (937) 775-349 ~ (GC)

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Mar. 23 - Issues/Artists Present: Haiti: My Work, My Passion - According to the World Health Organization, 90% of Haiti's children suffer from waterborne diseases and intestinal parasites. Half of the children in Haita are unvaccinated and just 40% of the population has access to basic health care. Even before the 2010 earthquake, nearly half the causes of deaths have been attributed to preventable diseases like malaria, TB and diarrheal diseases. Wilfredo Perez Jr. is working to change that by training rural Haitian youth to become health care workers in their villages, emphasizing preventive medicine. Cost: Free. Contact Person: Ruth Dobyns Notes: Wed., Mar. 23, 7:30 p.m. Phone Number: 937-382-6661 ext. 719 Location of Event: Wilmington College, Hugh G. Heiland Theatre, 1870 Quaker Way, Wilmington, OH 45177 (CC) Mar. 25- 26 - Southern Ohio Indoor Music Festival - Bluegrass and acoustic music have outsold and outgrown all other American music forms in the past decade, and Ohio has always been home to many great outdoor music events. However, this event is the area's only indoor Bluegrass festival. This year's line up includes award winning Daily and Vincent, Doyle Lawson and Quicksilver, Joe Mullins and the

Radio Ramblers, Junior Sisk and the Ramblers Choice, Lost and Found, Paul Williams and the Victory Trio and many more. Cost: $27 - $60 Contact Person: Notes: Fri., March 25, 2011, 11 a.m. - 11 p.m. and Sat., March 26, 10 a.m. - 11 p.m. Phone Number: 937-372-5804 Location of Event: Roberts Centre, 123 Gano Road, Wilmington, OH 45177 (CC) Mar. 26 - Comedy Night with David McCreary- David McCreary, host of Cash Explosion, has been performing magic and comedy for more than 16 years. His unbelievable sleight of hand and rapid-fire quick wit create an entertainment experience like no other, an experience that will have folks scratching their heads one moment and holding their sides from laughter the next. Also performing will be Dan Swartwout, a nationally touring standup comedian who you will find at comedy clubs across the country. Cost: $8 - $22 Contact Person: Murphy Theatre Notes: Sat., Mar. 26, 7:30 p.m. Phone Number: 937-382-3643 877-274-3848 Location of Event: Murphy Theatre, 50 W. Main St., Wilmington, OH 45177 (CC) March 27 - Page One-Room School House event at the corner of Page School Road off Vaughn Ridge Road. Program begins at 2 p.m. and ends at 4 p.m. Contact Mary Fulton at (937) 587-2043 (AC) Mar. 31 - 2nd Annual Food Symposium - "Know Your Farmer, Know Your Food" The theme of this symposium is "The Critical Connection Between Farmer and Consumer: The Benefits and Challenges of Local Food Production." Call for details. Cost: Call for pricing. Contact Person: Wilmington College Phone Number: 937-382-6661 Location of Event: Wilmington College, 1870 Quaker Way, Wilmington, OH 45177 (CC) Apr. 2 - Ohio Country Antique Show - Queen City Shows and the Roberts Centre proudly present the 7th Semi-Annual Ohio Country Antiques Show. Discover the region's rural, small-town past through the furnishings, primitives, decorative arts and everyday necessities of 19th century life. 70 dealers from several states present authentic formal and country antiques from the period. All merchandise is guaranteed as represented. One of the Midwest's most popular resources for Americana collectors and those decorating in the country style. Cost: $6 Contact Person: Bruce Metzer Notes: Sat., Apr. 2, 9 a.m. - 4 p.m. Phone Number: 513-738-7256 Location of Event: Roberts Centre, 123 Gano Road, Wilmington, OH 45177 (CC) Apr. 2 - Dinner & A Ghost - Come enjoy a unique event showcasing the history of Snow Hill Country Club with a paranormal twist. Guests will be treated to a fine dining experience in an intimate candlelit setting. Following dinner, one of Ohio's leading paranormal investigative units will lead you on a historical tour of the bed and breakfast with EVP recordings and then take you to the basement in search of connecting with the other side. Cameras and flashlights are allowed. Reservations required. Participants must be at least 12 years of age. Cost: $40 plus tax Contact Person: Joe Bischoff (email: Notes: Sat., Apr. 2, 6:30 p.m. Phone Number: 937-987-2491 Location of Event: Snow Hill Country Club, 11093 SR 73, New Vienna, OH 45159 (CC)

Out & About is a compilation of information tracked down by Sofia Burgess and submissions by our readers. To submit an event for consideration in this section of the next issue of SALT, please send details via e-mail to by April 1, 2011.

Apr. 4 - 28th Annual Easter Egg Hunt Young’s Jersey Dairy ~ 2 p.m.2:30 p.m. ~ Free (937) 325-0629 ~ (GC) Apr. 4 – 8 - Pete Seeger: A Life In Song- May 3, 2009, marked the 90th birthday of one of the most influential and iconic folk singers in American history. This multimedia exhibit celebrates Seeger's 7+ decades of singing, protesting and inspiring others to work for social change. Cost: Free Contact Person: Ruth Dobyns Notes: Apr. 4, - Apr. 8, Mon. - Fri., 9 a.m. - 7 p.m. Phone Number: 937-382-6661 x 719 Location of Event: Quaker Heritage Center, Wilmington College, 1870 Quaker Way, Wilmington, OH 45177 (CC) Apr. 7 - Clinton County Soldiers of the 79th OVI - The 79th Ohio Volunteer Infantry Regiment was organized at Camp Dennison nearly 150 years ago. A large portion of this regiment was comprised of Clinton County residents. Many of their descendents still reside in the area. Gary Kersey, historian and Lincoln scholar, will present an overview of this regiment including Sherman's "March to the Sea" and the little known battle of Averasboro, North Carolina. Reservations required. Cost: Free. Contact Person: Kay Fisher. Notes: Thur., Apr. 7, 7 p.m. Phone Number: 937-382-4684. Location of Event: Clinton County History Center, 149 E. Locust St., Wilmington, OH 45177 (CC) Apr. 8-10 - WGI Color Guard World Championships (866) 589-7161 ~ (GC) Apr. 9 - Jack Hanna's Columbus Zoo Animals Come enjoy animals from the Columbus Zoo live on stage. Listen to handlers from the zoo talk about the animals and learn all about them. Great for all ages. Cost: $5 - $8 Contact Person: Murphy Theatre. Notes: Sat., Apr. 9, 2 p.m. Phone Number: 937-382-3643 or 877-274-3848 Location of Event: Murphy Theatre, 50 W. Main St., Wilmington, OH 45177 (CC) Apr. 11 - Ohio Valley British Brass/Wright St. Saxophone - Ohio Valley British Brass Band and the Wright State University Saxophone Quartet again grace our stage. This concert represents the third performance of both groups in the Wilmington area as they showcase the finest in both saxophone ensemble repertoire and brass band literature. Featured on the program will be music in a variety of styles including marches, overtures, show tunes, patriotic and light classics. Cost: Free Contact Person: Murphy Theatre Notes: Mon., Apr. 11, 7 p.m. Phone Number: 937-382-3643 or 877-274-3848 Location of Event: Murphy Theatre, 50 W. Main St., Wilmington, OH 45177 (CC) Apr. 11 - Gem City Comic Con Wright State University (937) 2523036 ~ (GC) Apr. 12 - Home School Day National Museum of the U.S. Air Force 9a.m.-4p.m. ~ Free (937) 255-4646 ~ (GC)

Apr. 14 – 16 - Wilmington College Theatre - Spring Production Notes: Thur. - Sat., Apr. 14 - 16, 7:30 p.m. Phone Number: 937-3826661 Location of Event: Wilmington College, Heiland Theatre, 1870 Quaker Way, Wilmington, OH 45177 (CC)

Apr. 15 - 17 - Annual Wildflower Pilgrimage of Southern Ohio, Choose among dozens of field trips to botanical hotspots in southern Ohio in Highland, Adams, Pike, and Ross County. Contact the Arc of Appalachia Preserve System at (937) 365-0101 or (AC) Apr. 16 – Adams County History Bus Tour. Contact Lynne Newman at (937) 587-3358 (AC) Apr. 16 - Green Up Day- Volunteers and community members are invited to join efforts together to help "Green Up" the park. Participants can enjoy lunch and music at the Caesar Creek Beach. Call to register. Cost: Free Contact Person: Caesar Creek State Park Notes: Sat., Apr. 16, 9 a.m. - 1 p.m. Phone Number: 513897-2437 Location of Event: Caesar Creek State Park, 8570 E. SR 73, Waynesville, OH 45068 (CC) Apr. 16 - Spring Extravaganza: Friday Apr. 16, 4 p.m.-8 p.m. and Saturday Apr. 17, 10 a.m.- 4 p.m. Fayette County Fairgrounds, Washington CH, OH. Annual event featuring local and area businesses. Great food and entertainment. Free admission. Sponsored by Fayette County Chamber of Commerce and Fayette County Agricultural Society. (740) 335-0761 (FC) Apr. 16 – 18 - Doolittle Tokyo Raiders Reunion National Museum of the U.S. Air Force Time TBD ~ Free (937) 255-3286 ~ (GC) Apr. 17- 18 - Sugar Maple Festival Downtown Bellbrook Call for schedule of events ~ Free (937) 848-4930 ~ (GC) April 30 - Ohio Brush Creek Sweep on Ohio Brush Creek. Interested participants need to contact Bill Wickerham at the Adams Co. Soil & Water at (937) 798-4018 (AC) April 30 - Bentonville Anti-Horse Thief Society Banquet at 7 p.m. in Bentonville. Contact Verna Naylor at (937) 549-3360. (AC) April 29 - May 1 - Flora-Quest at Shawnee State Park and Forest & The Edge of Appalachia Preserve in Adams County. To learn more go to (AC)

SOFIA BURGESS Sofia Burgess - Sofia lives in Leesburg with her family, where she works as a freelance writer. Sofia enjoys traveling, ocean-side walks, and writing. She is a Wilmington College graduate with a degree in Communications and Journalism.

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Apr. 14 – 16 - The annual U.S. Grant Celebration is held the fourth weekend of April in Georgetown, Brown County. The Inaugural Ball starts off the 2-day event on Thursday evening and has an reenactment of Morgan's Raid as a main feature on Saturday. Nearly 1000 spectators come out and enjoy the event produced by local citizens and civil war re-enactors. Civil War Music, Ladies' Tea, and food on the square. Visit on the web. (BC)

Apr. 15-16 - Paranormal Academy- Due to the overwhelming demand to attend Paranormal Academy, a weekend where you embark on your own personal ghost hunting experience, it will be returning this month. The weekend is all about participants learning the ropes of a paranormal investigation from an experienced group of investigators, taking guests through the ropes, from equipment to analysis. The weekend package includes a two-night stay at Effie's Place, two gourmet breakfasts, a technique and safety training session, an off-site paranormal investigation and a comprehensive data analysis session with a seasoned investigator. Attendees must be 21 years of age. For more information, visit Cost: $260 + depending on room Contact Person: Laurie Agee 937383-2181 Location of Event: Effie's Place Bed & Breakfast, 157 N. South St., Wilmington, OH 45177 (CC)

Homeland Credit Union Mission statement “Committed to making a difference in the lives of our members everyday” • GREENFIELD OFFICE 1195 North Fifth St. Greenfield, OH 937-981-1946 • CIRCLEVILLE OFFICE 2461 U.S. Route 23 South Circleville, OH 740-477-6599 • WAVERLY OFFICE 801 W. Emmitt Ave. (off Rt. 23 S.) Waverly, OH 740-941-4309

FRS Transportation


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Stop in and visit with our staff to find out why you should be a member of Homeland Credit Union for all your banking needs. Savings, checking, VISA, auto loans, personal loans, mortgage loans, free internet home banking.


Serving the needs of Highland County by providing safe & reliable tranportation services.


• CALDWELL OFFICE 310 Caldwell St. Chillicothe, OH 740-775-3331 • SHAWNEE OFFICE Shawnee Square 25 Consumer Center Dr. Chillicothe, OH 740-775-3331

2010 Job Access & Reverse Commute (JARC) Grant provided 50% of the Summer Youth Work Experience Transportation for 28 unique young people to various job sites. 2010 JARC Grant supplies 50% of the cost of transportation for Highland County's Re-Entry Program for employment training services. 2010-11 New Freedom Grant for the Physically Disabled in Highland County-Grant will pay 50% of the cost of transportation for any basic life needs. Specialized Transportation Grant (STP)- FRS Transportation approved for three new Handicap Accessible Modified Minivans for 2010 * All grants are through ODOT-Office of Transit-Columbus, OH

FRS Transportation fleet vehicles are clearly marked for your safety & easy identification. 2120656

HARTS FARE CARD AND HARTS COST PER MILE PROGRAM Affordable transportation services for our elderly & disabled within the Hillsboro City Limits & who live within a 5-mile radius of Hillsboro. We will be happy to answer any of your transportation questions!

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8:30AM - 4:00PM Monday-Friday




Near the turn of the 19th century, the Knoop family had the distinction of being the first settlers in Miami County. They established a homestead outside of what is now the city of Troy. While the original log shelter is no longer standing, a new cabin was built years later as a weekend getaway for descendants of the Knoop family. The interior walls were constructed of barn siding or other reclaimed wood from the property. The cabinetry and bookcases were custom built from sycamore trees which grew abundantly along the creek bank. The exposed beams were salvaged from local barns.

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Who doesn’t love a cabin? As soon as you walk in the door, a unique warmth instantly encompasses you. Some cabins even transport you back to a more peaceful time or place when life appeared much simpler and care free.

This eco-friendly structure was recently redesigned as part of a “Designer’s Show House” fund raiser for the Miami County Park District and the scholarship fund of the Dayton Society of Interior Designers. Deb DeCurtins of Acorn Studios took on this empty, rodent infested structure and breathed new life into it. She was able to freshen this space while retaining its rustic decor. Here’s how. Before you even walk in, a hand crafted copper light by the front door lends a cheery welcome. In the living area natural colors and patterns abound. A leaf motif on the sofa and chair upholstery bring the outdoors

inside. Antlers are hung over the fireplace. A deerskin throw on the back of the sofa adds texture to the space. The coffee table is made from an old ship’s hatch. An early hooked rug featuring two moose heads is framed and hung over the mantle. Layering accessories on the mantle helps create visual interest and draws your eye from one object to the next. A lamp behind the two chairs is another favorite reclaimed piece in the room. The base was constructed from an antique weather vane and the shade was made from an antique blanket.

To create a cabin look:

- Use hand – crafted items. - Highlight folk art. - Accessorize with items that are beautiful and have a function. - Focus on texture. - Keep things simple. - Look for items that have a comfortable, lived-in appearance — nothing too perfect or crisp. - Incorporate natural materials and patterns. - Choose a warm color scheme.

In the kitchen area, a collection of antique pewter drinking vessels are lined along a shelf. By grouping a large number of items together as opposed to scattering them throughout the space, the pewter appears as a collection rather than clutter.

STEPHANIE HARDWICK STOKES is an officer of the executive board of the Dayton Society of Interior Designers. Her work has been featured in the Dayton Daily News, the Cincinnati Enquirer and in various Designer Show houses. She resides in Clinton County, and works throughout southwest Ohio. She may be contacted at Hardwick Designs (937) 383-4382 or

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The window treatments are hand-forged steel rods and finials with tabletop linen panels with subtle stripes. The panels add strong vertical lines to the room.

Exploring the Cottage Industry

Homemade Business By Kadi Bowling

WINGED WONDERS All of her life, Tammy Minix has had a passion for butterflies, an interest passed down from her father. In 1995, Minix took her passion and turned it into art. The Batavia native creates shadow boxes and mounts and frames butterflies and other various insects. She uses actual butterfly wings to make what she calls "wing art." She has also started making earrings and pendents. Minix gets some of the butterflies she uses for her wing art from Central and South America and Japan, and she breeds seven species at her home in Batavia. She doesn't just turn the butterflies into art — she also helps Ohio’s native butterfly species grow. Some of the species she breeds are the Monarch, Tiger Spotted Tails, and Buckeyes. In addition to breeding, she also organized a butterfly release at a wedding. Minix said she wants people to know that the butterflies she uses come from breeders and not from natural habitats, like rain forests. She likes to educate people on the different varieties of butterflies and how the different species from all over the world help species here. For more information on Minix and Winged Wonders, visit

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FADED MEMORIES Brenda Armstrong's love for vintage clothing led her to open her studio called Faded Memories. While growing up, Armstrong’s mother worked with an artist who made hooked rugs, and the craft rubbed off on young Brenda. Together with her love for crafting and vintage clothing, which she collects avidly, Armstrong and a friend started to make hand-sewn band boxes. Armstrong makes early-1800s replica band boxes which she creates all by hand using of vintage wall paper for the outside and old newspapers dating back to the 1820s for the inside lining. In addition to the boxes, she also makes fully jointed teddy bears out of recycled coats and dresses the bears in child and doll vintage clothing. She creates jewelry and broaches using scraps of old newspapers and encases them in beveled glass. She gets her supplies, like the newspapers, from estate sales and friends, and her glass from German Village in Columbus. Armstrong sells her crafts at a studio near her home in Leesburg, which is open by appointment. For more information about Faded Memories contact Armstrong at (937) 780-6101.

TWEEDLE SWAMP POTTERY Lisa Saville and her husband David Morgan wanted to do something together, so they took a course in clay pottery. Saville said the couple was also given a kiln, which forced them to become potters. At first, the two made things like mugs, plates, and bowls for their personal use. But as their techniques grew, so did the room needed to store all of their products, so they decided to start selling their clay crafts. Saville and Morgan use a variety of leaf patterns in their clay creations. They use real leaves from their yard to make the imprints and create three dimensional designs. They also use a lot of basic shapes in the design of their pottery, and are now experimenting with a raku kiln and the different effects in brings out in their pieces. The name Tweedle Swamp Pottery came from Lisa's father who researched the Sabina area. He found that Tweedle Swamp was a term used to describe area where they live. They maintain a studio near their home, which Saville said is a multi-use building where they work on pottery, and Morgan and his brother Scott also use the studio to brew their own beer. The couple gets their supplies from Columbus Clay Company, which Lisa said is always helpful to them with advice and on techniques about the use of clay and glazes. For more information on Tweedle Swamp Pottery, contact Saville at (937) 584-4632.

Know a cottage industry that would be a good feature? Contact us at Kadi Bowling is a senior at Wilmington College who is majoring in Communications Public Relations, with a minor in Leadership. She is currently volunteering for Leadership Clinton, and will intern in the fall. Kadi is a native of Clinton County and currently resides in Martinsville with her young son, Ryder.

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Indoor Water


Stor y and Photos by Carol Chroust

As the temperature drops and the air in your house becomes drier this winter, why not add moisture, greenery, and beauty to your home in the form of a creative indoor water garden? All that’s needed is a cooperative plant, a clear vase or container, a topper for the container, colored glass marbles and a gallon of spring water. To extend your ecosystem and make it more interesting and alive, add a beautiful Siamese fighting fish to your water garden. This fish is also known as the betta or fighting fish. While fish are not to be used merely as decoration, they add interest, are educational and are calming. Research since the 1980s proved gazing at fish swimming in a bowl or aquarium has numerous therapeutic effects, including reducing stress and lowering blood pressure. Like many creative endeavors, unless there is a kit, a part of the indoor water garden project may have to be improvised using imagination, ingenuity and materials at hand. But that is part of the fun. Among the plants that can be grown in water are: umbrella plant, Chinese evergreen, arrowhead plant, wandering Jew and grape ivy. An avocado and sweet potato bought at the store can also be grown in water. Just place half the seed in water until it spouts. Another good choice is lucky bamboo or Chinese Forcing Cane. It grows readily in water and is considered to be an undemanding plant. It can tolerate any light, including low and indirect light. Add some marbles or stones for color, if desired. Change the water weekly. Some plants grown in water, such as peace lily and lucky bamboo, will last two or three years. Many plants grown in water, however, are not built for the long haul and will eventually need to be replaced or planted in soil. When adding fish to the indoor water garden, peace lily, philodendron and dieffenbachia are compatible with fish. The dieffenbachia plant, however, is toxic to pets and humans, so take caution.

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When you complete your indoor water garden, place it in filtered light away from direct sunlight and heat and enjoy the pleasure it brings to you and your home.

To make a fish water garden: 1.Choose a clear vase or container and fill it with room temperature spring water. Avoid chlorinated tap water. 2. A betta vase kit will come with a convenient glass insert. If you have no glass insert, improvise with a firm plastic topper larger than the opening of the container. Or, use a clear plastic cup that will fit into the opening of the vase. In the water gardens pictured on these pages, several plastic trays made for use under potted plants worked. They are available at hardware/plant stores. Some fit into the container openings, but others were inverted. Some will have to be cut to the right size. They come in all sizes. Also used was a plastic liner/strainer found inside the bottom of a hanging basket. They make good toppers and come in all sizes. A large or heavier plant will need a very firm topper. When finding a suitable topper, innovation is the key. 3.Measure and cut a hole in the middle of the plastic topper barely large enough for the roots to fit through but not too large or the plant will fall through or lean over. Clip around the inner circle with 1/4 to 3/8 inch splices to allow more give when the roots go through. 4.Wash and place colored marbles or decorative stones in the bottom of the container. 5.Add the male betta or Siamese fighting fish. (The betta will fight with other fish and usually do best alone. In a larger tank, they are compatible with certain other species). 6.Remove the plant from the pot and shake off the dirt. Wash the roots to remove the dirt. Soak and re-soak the roots for ten or fifteen minutes to loosen any extra dirt. Wash well until the dirt is completely removed. Any dirt residue will cloud the water. 7.Carefully work the roots of the plant through the hole of the topper. Work with the plant and spread out the leaves and stems as needed for design. Place the topper on top of the vase or container. Secure the topper in place with tape, if necessary. For extra color, add marbles in the cup or topper. The plant foliage should be standing upright in the vase with the roots dangling down into the water. 8.Change the water every two weeks or sooner if it becomes cloudy. As the water evaporates, add enough water every few days to keep the roots submerged in water. 9.Feed the fish with beta food. Directions will be on the package. 10.Place the indoor garden in filtered light out of direct sunlight. A peace lily should be five to eight feet away from sunlight. Keep it away from heat. 11.Do not fertilize the plant.

CAROL CHROUST Carol has written 29 years for local, regional, state and national publications. She is working on a non-fiction book and an historical fiction novel series. Carol and her husband, Jim, reside in Wilmington.

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To make an indoor water garden without the fish, follow the above instructions but eliminate step number three. Since there is no fish in the water, a water soluble fertilizer can be added but mixed to only one quarter strength.


COYOTE CREEK Story and Photos by

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Meredith Creek

Among the various vacation destinations in Ohio’s Appalachia is a cabin retreat meant to provide an escape to the country, a chance to reconnect with nature, and an opportunity to enjoy the simple pleasures in life. The retreat is part of the 62 acres that is Coyote Creek Farm. Located east of Hillsboro on state Route 124 in Highland County, Coyote Creek's private 1800's hand-hewn cabin features a family room, kitchenette and dining room combo, as well as a large loft with a queen-size pillow-top bed. A separate loft for kids, a full bath with an oversized shower and a claw-foot tub, a large front porch, and a rear patio with a grill are additional features that make this southern Ohio getaway unique. Friday through Sunday, individuals, couples, or families can rent this space for $175 per night or $300 for two consecutive nights. During the week, cabin rental rates drop to $150 per night. Whether fishing in the two ponds located within walking distance or at Rocky Fork Lake just two miles away, or enjoying an evening around an outdoor fire pit watching the abundant wildlife, there is an array of things to enjoy. "Once you get down (to the cabin) you really feel secluded," said Coyote Creek Farm Co-owner Alice Wilson. "It's very private, very peaceful, very relaxing." Wilson said the feel is due in-part to the rustic nature of the cabin and the view of the surrounding terrain. "It's comfortable and simple. There's no television and you can just leave the outside world behind," she said. In addition to central heating and air conditioning, part of the retreat's amenities is breakfast served to the door by Wilson each morning. "I take breakfast down in the morning and people really like that, but I drop it off so it's still private," she said. Wilson and her husband Mark opened the cabin doors to guests in the summer of 2007 and have since seen individuals, couples and families book stays from all over the country. "Some stay one night as they’re passing through. Others stay longer when they're in the area visiting family," Wilson said. For those wishing to explore beyond the 62-acre farm, several attractions are within driving distance including Fort Hill State Memorial, Serpent Mound, Hillsboro Elks Lodge Golf Course, and the Tecumseh Outdoor Theater. But for those staying on-site, the refrigerator is stocked, an assortment of books and games are available, and a mini stereo with a CD player is provided. To book a night, a weekend, or more in the Coyote Creek Farm cabin retreat, call (937) 393-5166 or No pets or smoking are permitted.





2 tbsp. shortening 2 tbsp. sugar 1 cup warm water 1 package active dry yeast 1 egg, beaten 1 tsp. salt 2 1/4 cups all-purpose flour

2 8oz cream cheese packets 1 packet of your favorite dry chili mix. (Goldstar, Skyline, etc.) 1/2 pound of hamburger fried and drained well. 2 tbsp. finely diced onion 1/2 tbsp finely diced garlic 2 Serrano or Jalape単os finely diced 1 bag of finely shredded cheddar cheese. Add 1/4 of the bag into the Cheeseball mix

Recipes from the Wilmington News Journal forum

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Directions Preheat oven to 400 degrees. In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise for 30 minutes. Punch dough down on a floured board until you can handle them easily. Shape into rolls. Place on baking sheet, let rise for 20 to 30 minutes. Bake at 400 degrees for 15 to 20 minutes.

Mix all ingredients together well. Now roll into a ball. Roll the ball in shredded cheese until completely covered. Wrap in plastic wrap and put in the fridge for an hour to chill.

Tip: I usually double the recipe and instead of 2 pkgs of yeast, I use 3 pkgs of the yeast. They will melt in your mouth.

- Recipe courtesy of RC Mathews of Blanchester

- Recipe courtesy of Judy Schnell

Cooking tip: Put the fried hamburger in a colander and run under hot water to get all the grease out or the cheeseball won't hold together.

MACARONI AND CHEESE WITH CREAM OF MUSHROOM SOUP 1-2 cups macaroni noodles. (If you are cooking for many people, use a whole box) 1 can cream of mushroom soup 2 cups shredded cheddar cheese or cheese mix (4 cups for more people) Pinch of Salt Pinch of pepper Pinch of garlic (optional) 2 tbsps. milk (optional) 1 cup breadcrumbs mixed with melted butter (optional) Add 1 to 2 cups uncooked macaroni noodles to boiling water. Cook as directed on box. Drain. Rinse with hot water. In a medium size microwavable bowl, add cream of mushroom soup and 2 cups shredded cheese. Mix and microwave until cheese is melted, stirring after every minute. If you desire, add 2 tablespoons of milk to thin. Season with pepper, garlic, salt to flavor melted cheese and soup mixture. Add cooked noodles to cheese sauce and mix well. Place in oven-proof casserole dish, sprinkle with bread crumbs if desired. Bake in a preheated 350°F oven for 25-30 minutes (cover with foil during the last half of cooking so that breadcrumbs do not burn). To make this dish more of a meal, you can add chopped cooked ham, cooked bacon, cut up hot dog, or even canned tomatoes before baking. - Recipe courtesy of RC Mathews of Blanchester

STUFFED PORK LOIN 1 pork loin, cut in 2 inch thick chops with a pocket cut into the edge 1 box of pork or chicken stuffing. You can also use seasoned rice if you want. Diced mushrooms 1 block of cheddar cheese,sliced in 1/4 inch slices Onion diced (opitional) 2 apples cored, quartered and sliced in 1/4 inch slices (Leave the skin on) Âź lb. bacon


Position the chops so the pocket faces up. Put in 2 slices of cheese on the outside edge of each loin chop, then 2 slices of apple on the inside of that. Now add the stuffing, onion and a little mushroom. Pinch them together and poke toothpicks through them to hold them together. Cut bacon into strips and lay two or three on top of each chop. Put the chops on a warming rack and the rack on a cookie sheet. Cook in the oven on 350 degrees until you reach an inside temp. of 170 degrees. Once cooked, let the chops cool on the counter for 5 to 10 minutes. Serve with scalloped potatos or mac and cheese.

Boil salted water for the pasta. Meanwhile, saute the sausage in a skillet, add the onion and garlic and simmer until the sausage is no longer pink. When both are done, drain the sausage and pasta. I never cook the pasta all the way because it's going into the oven. Grease a 9x13 deep baking dish and pour in the pasta, sausage and add the jar of pasta sauce and mix well. Now cover with the cheese, sprinkle the top with sweet basil and put in a pre-heated oven on 350 degrees for 25 minutes or until cheese has melted well. Serve with a salad, garlic bread and a fine wine. Enjoy.

1 lb package of Sernio Italian Chicken Sausage (Kroger) 1 box penne pasta 1 32 Oz jar of pasta sauce 1 onion diced 1 heaping tbsp. diced garlic. Sweet basil dried 8 oz. mozzarella cheese, shredded 2 to 3 oz. parmasean cheese, shredded

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CHICKEN AND DUMPLINGS, TEXAS STYLE Soup ingredients: 1 chicken (around 4 lbs) 1 small to medium onion (chopped) 2 or 3 large carrots (cut into rounds) 2 or 3 celery ribs (chopped) 2 or 3 bay leaves (dried works just fine) 4 sprigs of thyme (more or less as desired) 1 or 2 sprigs of rosemary (same as thyme) 1 or 2 cloves of garlic (smashed and chopped, or garlic powder if you don't have fresh, or leave it out altogether if you prefer) salt pepper chicken stock (as much as you have on hand. I freeze my chicken stock in 1/2 gallon plastic milk jugs, so I use 1/2 gallon of stock, but use whatever quantity is convenient for you) ½ cup to 1 cup of whole cream (or a can of cream of chicken soup if you prefer, or both cream of chicken soup and cream)

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Dumpling ingredients: 1 ½ cups all purpose flour 3 tsps. baking powder ½ tsp. salt 2 tbsp. grease (butter, olive oil, Crisco, margarine, etc.) 2/3 to 1 cup milk Wash the chicken and sprinkle all over with salt and pepper. If you are planning to serve the soup with whole pieces of chicken, cut the chicken into serving sized pieces. If you are planning to debone the chicken, leave it whole so it will be easier to retrieve from the broth for deboning after it has cooked. Boil the chicken in the stock, plus enough water to cover it, for 45 or 50 minutes with carrots, celery, onion, bay leaves, thyme, rosemary, garlic, salt, and pepper. I use a 7 1/4 quart pot, which is nice and heavy, has a lid, and is large enough to hold a whole chicken. When the chicken is cooked, turn off the heat until you have finished the following steps and are ready to drop in the dumplings. If you are going to debone the chicken, remove it from the pot, let it cool down, take the meat off the bones, cut the meat into bite sized pieces, and put them back into the pot. Before you put the meat back into the pot be sure to remove any bay leaves or parsley or thyme stems. Save the bones for making chicken stock. (I keep bones in a plastic bag in the freezer until I have the bones from three chickens. Then I make my stock.) If you are leaving the chicken on the bones, fish out the bay leaves and stems at this point, leaving the cut up chicken parts in the pot. Add the cream or the cream of chicken soup to the pot and bring it back up to a boil. When it starts boiling drop the dumplings into the pot one by one. I use a soup spoon to scoop up my dumplings and push them out into the pot using a tea spoon. I mix the dry ingredients together ahead of time and have them ready to add the wet ingredients as soon as the soup starts boiling again.

Here's how to make the dumplings: In a bowl mix together the flour, baking powder and salt. Cut in the grease using whatever method you prefer. I like to use butter and I cut it into the flour mixture using my fingers and thumbs. If you're using a liquid for your grease add it to the milk and put it in all at once. When your soup starts to boil again, mix the liquid with the dry ingredients. The consistency should be just a little more solid than waffle batter, but quite a bit less solid than biscuit dough. Don't overwork the dough/batter. Ten stirs with a spatula or fork should be enough to work the wet into the dry. If you think it is too thick, add in a little more milk. Take a spoonful of dumpling dough/batter and drop it into the boiling soup. Repeat until all the dough/batter is used up. The dumplings will fluff up and quadruple in size as they cook, so don't make them too large. Once all the dumplings are in the pot, cover the pot with a lid, lower the flame to a simmer, and cook for 20 to 22 minutes. Turn off the fire, lift the lid, and serve it hot. - Recipe courtesy of RC Mathews of Blanchester

CINCINNATI CHILI 1 tbsp. vegetable oil 2 onions chopped fine 1 clove garlic, minced 2 tbsp. tomato paste 2 tablespoons chili powder 1 tablespoon dried oregano 1 ½ tsp. ground cinnamon Salt to taste ¾ tsp. ground black pepper ¼ tsp. Allspice 2 cups low-sodium chicken broth 2 cups tomato sauce 2 tbsp. cider vinegar 2 tsp. dark brown sugar 1 ½ lb. 85 percent lean, ground beef Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and Allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened. Season with salt and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.).

BRINE RECIPES SAVORY TURKEY BRINE 2 quarts vegetable stock 1/2 cup salt (3/4 cup Kosher or coarse salt) 1/2 cup white sugar 1 tablespoon dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme 2 quarts cold water

SMOKED TURKEY BRINE 1 gallon water 1 cup salt (1 1/2 cups Kosher or coarse salt) 1/2 cup sugar 6 fresh tarragon leaves or 1/4 cup dried tarragon 1 teaspoon black pepper

APPLE SPICE BRINE 1 gallon cold water 2 quarts apple juice 2 quarts orange juice 2 cup salt (3 cups Kosher or coarse salt) 1/2 cup brown sugar 10 whole cloves

POULTRY BRINE 1 gallon water 1 cup salt (1 1/2 cups Kosher or coarse salt) 1/2 cup white vinegar 3 tablespoons brown sugar 1 tablespoon pickling spice 1 teaspoon black pepper

FRUITY BRINE 1 gallon water 1 cup salt (1 1/2 cups Kosher or coarse salt) 3/4 cup white sugar 1 lemon 1 orange 1 onion, cut into thick slices 4 cloves garlic, crushed 4 bay leaves

MAPLE BRINE 4 quarts water 2 cups dark brown sugar 1 cup soy sauce 1 cup maple syrup 3/4 cup sea salt 8-10 whole cloves garlic, peeled 6-8 whole bay leaves 3 large sprigs of thyme 2 teaspoons whole peppercorns

SPICY TURKEY BRINE 1 cup salt (1 1/2 cups Kosher or coarse salt) 1 cup brown sugar peppercorns 1 onion 1 carrot bunch of scallions one hot pepper

We love recipes just as much as our readers do!


Soak the meat for 1 hour per pound or up to 24 hours.

To kick off the spring and summer outdoor dining season, we’d love to feature some of your favorite recipes for “Backyard Dining” in our next issue. We’re looking for marinades, meats and/or veggies on the grill, appetizers, salads, desserts, beverages... anything you would serve while dining outdoors, on a picnic or on your patio. Don’t forget to include recipes for your favorite farmer’s market finds! Submit your favorite recipes to

Salt | February 2011 | 59

2 quarts cranberry juice 1 quart water 1 cup salt (1 1/2 cups Kosher or coarse salt) 1/2 cup apple juice 1/2 cup orange juice 12 cloves garlic, unpeeled and lightly smashed 4 springs fresh thyme 4 sprigs fresh rosemary 6-8 bay leaves

HEARTY SOUP RECIPES WHITE CHICKEN CHILI 4 boneless, skinless chicken breasts, cubed 2 cans great northern beans, rinsed 1 whole white onion, diced 1 cup frozen white corn 1 yellow bell pepper, diced 1 ½ cups fresh mushrooms, sliced 5 cloves fresh garlic, minced 2-3 jalapeno peppers, seeded and diced 2 ½ cups chicken broth 2 tsp. cumin powder 1 tsp. coriander powder 1 tbsp. ground white or black pepper 3 tbsp. olive oil Juice of one lime 1 cup sour cream Shredded pepper jack cheese Heat olive oil in large skillet to mediumhigh heat. Add garlic, onions, and chicken and sauté until chicken is cooked through. Transfer chicken, onion and garlic mixture to a Dutch oven or soup pot and all remaining ingredients except the sour cream and cheese. Bring to a boil. Reduce heat, cover and simmer for approximately 35-45 minutes. Remove from heat and stir in ½ cup of the sour cream. Garnish with the shredded pepper jack cheese, a dollop of the remaining sour cream and serve with corn or tortilla chips.

NO FUSS FRENCH ONION SOUP 4 large red onions 5 cloves garlic, chopped 1 bay leaf 1 tsp. thyme 32 oz. beef stock 1 cup dry red wine Salt and pepper 4 slices French or Italian bread, sliced 1” thick 4 slices Gruyere, Swiss or mozzarella cheese Slice onions and sauté in olive oil over Cajun seasoning and cayenne. Cover and simmer for 20 minutes. Add shrimp to gumbo and continue cooking for another 5 minutes. Salt and pepper to taste. Spoon rice into bowls, top with stew and garnish with parsley. Serve.



2 cans (14oz) diced tomatoes 1 ½ cups frozen chopped green pepper and onion mix ½ cup white wine ½ stick butter ¼ cup flour 1 tsp. salt 2 cups diced cooked chicken 1 tsp. Cajun seasoning ¼ tsp. cayenne pepper ½ lb. raw shrimp, peeled & deveined Salt and pepper 2 cups steamed white rice 2 tbsp. chopped parsley

1 lb. pkg. dry split peas 1 cup diced ham pieces 3 qt. chicken or vegetable stock 1 cup finely chopped onions 1 cup finely chopped celery 2 cup finely chopped carrots 2 tbsp. lemon-pepper seasoning 2 tsp. salt 1 tsp. Worcestershire sauce

Melt butter in a large saucepan and sauté pepper and onion mix until heated through. Add white wine and stir in flour. Add tomatoes (do not drain), chicken, salt,

Rinse and drain peas. Combine all ingredients in a Dutch oven or soup pot. Bring to boil. Reduce heat and simmer 1 ½ to 2 hours, until peas and vegetables are tender. Serve with crusty, whole grain bread.

medium heat in Dutch oven or soup pot until translucent. Add garlic and continue to cook until onions are browned and caramelized, being careful not to burn garlic. Add remaining ingredients and bring to boil. Reduce heat and simmer for 30 minutes. Salt and pepper to taste. While soup simmers, toast bread on both sides in a 400º oven. Top each toast with cheese and return to oven until cheese is melted and bubbly. Ladle soup into bowls and top with each with a cheese toast. Serve immediately.

SPINACH TORTELLINI TOMATO SOUP 3 cups chicken stock 2 (14.5 oz.) cans petite diced tomatoes 1 cup dry red wine ½ tsp. salt 3 cloves minced garlic ½ tsp. red pepper flakes 1 tsp. dried oregano 1 tsp. dried basil 1 pound fresh tortellini 1 package frozen spinach (10 oz) thawed and squeezed dry Parmesan cheese, shredded Salt and pepper In a large stock pot, bring stock, tomatoes (undrained), wine, salt, garlic, red pepper, oregano and basil to a simmer. Add tortellini and cook according to manufacturer's instructions. Two minutes before the tortellini is done, add spinach to pot and stir. Salt and pepper to taste. Garnish with a bit of Parmesan. Serve immediately with crusty Italian bread.

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Apple Spice Brine Chicken and Dumplings, Texas Style Chili Cheese Balls Christmas Ale Cincinnati Chili Cranberry Brine Cream Cheese Icing Dark Chocolate Chili Brownies Fruity Brine Gumbo Macaroni & Cheese with Cream of Mushroom Soup Maple Brine Penne and Italian Chicken Sausage Poultry Brine Quick Yeast Rolls Red Velvet Cake Savory Turkey Brine Smoked Turkey Brine Spicy Turkey Brine Spinach Tortellini Tomato Soup Split Pea Soup Stuffed Pork Loin White Chicken Chili

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And one more thought ...

62 | Salt | February 2011

Photograph by Kim Knauff, Wilmington, Ohio

“Couldn’t resist a walk in the snow. The world was hushed, so quiet. A few little snow birds on bending weeds. Three little squirrels chasing each other. So quiet I could hear their squeaks. Stayed on the wider paths, seemed a sacrilege to disturb wildlife that had found a sanctuary in the woods and brush”. MEM, Wilmington

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SW OH | Feb. 2011 | Issue 6  

February issue

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