>> Monday, May 13, 2013
Spring 2013 | Salt Magazine e-Version
Check it out! The Spring Issue of Salt now available for on-line viewing here.
Lost your print copy? Not a subscriber (yet)? Get your Salt Magazine fix on-line here. Stay tuned as we highlight some of our reader faves from this issue and prepare for the Summer edition!
Inside this issue:
Recipes (of course)
Posted by Sherri Krazl at 4:44 PM
>> Friday, February 15, 2013
Fourteen issues of Salt on-line
Check out our Salt Magazine Bookshelf - Did you know you can access all of our past 14 issues by clicking on the issue links near the bottom right section of our page.
Posted by Sherri Krazl at 3:57 PM
>> Friday, February 1, 2013
>> Wednesday, January 30, 2013
I remember the first time my daughter, Darcy, sang her ABC’s.
I recall Granddad Mills making his way off the stage at church, clapping his hands and shaking the hands of those in the congregation as he sang, “and when the battle’s over, we shall wear a crown…” I remember hearing “Here Comes the Sun” by the Beatles for the first time sitting on the lawn with my brother outside his dorm room at Kansas City Art Institute.
I will never forget gathering with family at Aunt Ruthie’s gravesite while her son,Mike, strummed his guitar as we all sang our way through our grief.
Then there was that Bob Dylan concert at Riverbend. I could hardly believe I was witnessing a live performance of “Like a Rolling Stone”.
A family get-together in days gone by often ended up with my dad and his two sisters harmonizing and singing old hymns as their mother played the piano. I will never forget Dad’s beautiful tenor voice or sitting with him as we took in a performance of “The Messiah” with the Canton Symphony Orchestra.
There’s so many more: “Sakura” plucked on a samisen as Japanese dancers float across the floor in brightly painted silk kimonos; the hauntingly melodic sound of voice and instrument of Over the Rhine in a concert on Christmas Eve; the soundtrack of “O, Brother, Where Art Thou?”; the National Anthem; singing songs of worship with only my husband in the privacy of our car as we roll along down the road.
We have long heard about the profound effect music has on our ability to learn.Many cultures place an even greater value on music education than we have here in the U.S. The discipline and the joy of learning piano, guitar or singing with a choir has proven to be very positive for many. Alzheimer patients have improved moods and calmer behavior, even improved memory when music is used as therapy.
We recall memories, good and not-sogood, when we hear a familiar piece of music.
Music can evoke sadness, pain, heartache, but also joy, serenity, peace and encouragement.
So we take the time in this issue to introduce you to some of the music going on in our neck of the woods.Maybe it will inspire you to knock the dust off that old guitar or take some time to tickle the ivories again.Maybe it’s time to sign up for those violin lessons you promised you would take someday.
I read this recently: “In many shamanic societies, if you came to a shaman or medicine person complaining of being disheartened, dispirited, or depressed, they would ask one of four questions: When did you stop dancing? When did you stop singing? When did you stop being enchanted by stories? When did you stop finding comfort in the sweet territory of silence? Dancing, singing, storytelling, and silence are the four universal healing salves and where we have stopped them is where we have experienced the loss of soul.” So what do you say? Let’s make a little music, tell a couple stories and take some time to appreciate silence. It’ll be good for the soul!
Oh, and pass the salt, please!
Posted by Sherri Krazl at 9:27 AM
>> Tuesday, January 29, 2013
The latest issue is out!
The Salt Magazine | January 2013
Posted by Sherri Krazl at 5:30 PM
>> Sunday, January 13, 2013
From the Salt Magazine Archives ...
As you await our next issue of Salt, we thought you would enjoy some crock pot recipes shared in one of our past issues.
Source: The Salt Magazine, March 2012
For the rest of the recipes visit the March issue.
Posted by Sherri Krazl at 2:53 PM
>> Friday, December 21, 2012
Posted by Sherri Krazl at 3:33 PM
Submit your warm, comfort food recipes now for next issue
Our next issue comes out Jan. 29. And we want to publish your recipes for soups, stews, chilis and casseroles… warm, comfort food for winter.
E-mail yours to email@example.com by January 7.
Anyone submitting a recipe will be entered to win a “Salt Marketplace and Cook Show” apron or tote bag.
Posted by Sherri Krazl at 3:29 PM
>> Wednesday, November 21, 2012
Record-Herald Fayette County Cook-Off “Best in Show” winner, Amanda Ivey
Ivey’s Pumpkin Crisp
1 can of pumpkin
1 can evaporated milk (lg)
1 1/2 cup sugar
1 tsp vanilla
2 tsp pumpkin pie spice
Mix together a pour into a 9X13 glass dish. Sprinkle with 1 box (dry) yellow cake mix. Cover with pecan halves. Drizzle with 1 1/2 sticks melted butter. Bake at 350 for 50-60 minutes. Serve with cool whip. Enjoy!!!!
Posted by Sherri Krazl at 11:21 AM
Buttons in the SNOW
A few years ago, while in a neighboring town, I was ready to head for home when I spotted a little child standing on the curbside looking very alone and crying. A little boy about five or six years old. There was a light snow coming down on the already snow covered ground. I stopped and tromped through the slush and bent down to him.
“What’s the matter, little guy?”Through his sniffles and tears running down his rosy cheeks, he was able toc hoke out, “I can’t find my Grandma’s house.”I convinced him to come with me and that I would help him.
“What’s your name?” I asked. “Buttons,” he answered softly.
“Well, Buttons, don’t you worry. We are going to your Grandma’s house,” I assured him. And with the help of local police, Buttons made it safely to Grandma’s.
I have thought about that incident so many times. I am mindful that there are other “Buttons” out there who have just lost their way. They are looking for Grandma’s house. A place where they are loved and safe and nurtured. I think it’s my job to help them find their way back. And I pray my eyes and ears and heart are open to realize when they cross my path.
Seems like no matter how carefully I try to plan the holidays, no matter how many lists I make, I still end up with a schedule that often leaves little space for spontaneity. I find I have to be very intentional about carving out time to just be with some of the people in my life that are especially important to me.
Otherwise, I find that the people I spend the most time with are on the other side of the sales counter, at the other end of the phone straightening out my order.
Or I am holed up in the room I use to wrap gifts –the one that looks like a Christmas wrapping paper factory exploded.
I don’t know where all that extra energy comes from during the holidays but my evenings turn into late nights of not only wrapping, but baking and writing out cards and decorating. It’s like I have taken on another job in addition to the very full time job I already have.
Looking ahead to the approaching season of holidays, I so want to keep my life in check and balanced. I want to do the things that really matter. I want to guard myself against trading off activity for quality time with loved ones.
I was thinking about this and remembered a certain book that I pull out each year at Christmas. You probably have read it too.
It’s the holiday classic, “A Cup of Christmas Tea.” From the book cover, it says, “A young man’s reluctant visit to share a cup of tea with his old great aunt reminds us all that the simple act of sharing is at the very heart of the Christmas spirit.” When I have a list as long as my arm I am trying to plow through, the last thing I feel like I can make time to do is stop everything and sit down with someone I care about and visit over a cup of tea for an hour. Think of what I could accomplish in that hour! Think of all the things that won’t get done! That’s how out of whack my perspective can be.
Really… do I want to measure the worth of a relationship based on how much I can or can’t get done? Is that ornament I am making for a gift or spending more time in the store trying to find the just right something for someone worth as much as spending time with that person? So what about you? Doy ou need to plan some holiday time with some special people in your life.
People that need to just share a little time with only you? I hope you will do that.
From the book I referred to earlier, the young man received a note from his great aunt.
It read: “Of course, I’ll understand completely if you can’t, But if you find you have some time, how wonderful if we could have a little chat and share a cup of Christmas tea.”Let’s make some time. I wish you all wonderful moments over the next couple of months and time to make some very special memories.
In the meantime, please pass the Salt!
Posted by Sherri Krazl at 11:06 AM
>> Wednesday, September 12, 2012
On October 16 at the Roberts Centre, about a thousand folks will gather for The SALT Market Place and Cook Show. Tickets went on sale September 10, 2012. VIP tickets are $50 and will entitle attendees to premium tote bags and goodies, Salt Marketplace and Cook Show apron, and VIP seating in front of the stage with a sampling of each recipe prepared. General admission tickets are $12 and each ticket holder receives a tote bag, goodies, Salt magazine and the opportunity to win lots of door prizes. Watch your local paper and the website for details.
Joining in the fun this year are some wonderful and entertaining chefs from right here in southern Ohio. We talked to three of them recently.
Billy Kong, owner, #1 China Buffet, Wilmington
“I like food … all food. I don’t have a favorite dish. This is my life.”
Billy Kong has been in the restaurant business for 25 years and has no plans for retirement. His devotion is evident as he walks around the restaurant. He is constantly talking with employees and working behind the counter.
Even as he talks about his food, his eyes are watching the activities of the buffet and bar. His energy is apparent, so it is no surprise he goes to a fitness center that is open 24 hours a day.
Billy grew up in New York and helped with his father’s restaurant. His entire family is in the food business, and working in another profession never really occurred to him. He works seven days a week and provides cuisine that satisfies most palates.
At #1 China Buffet, five tables provide a beautiful buffet, but Billy enjoys creating special dishes for his customers. Today he went to the kitchen and returned, smiling, a few minutes later with a Dragon Roll, Firecracker Shrimp and Chicken Lettuce Wraps.
The dishes were a true experience: the dragon almost had a personality. The shrimp rested in what seemed to be a huge martini goblet. Local produce is used as much as possible in the summer months, and the colorful food on the buffet tables is proof. The restaurant also offers a sushi bar, happy bar, banquet room and patio, complete with music on Friday nights.
Billy enjoys his work and is happiest when he creates great food experiences for others.
Molly Dullea, owner and innkeeper, The General Denver Hotel, Wilmington
When we asked Molly to be one of our guest chefs for this year’s cook show, she exclaimed, “Oh, that would be great! I will get to cook! I never get to cook these days.”
That’s because Molly has her hands full as the owner of The General Denver Hotel. She stays involved in community events and promotes her community that she loves everywhere she can. Not one to just sit back and criticize or do nothing when she sees a need, this busy entrepreneur has thrown her hat in the ring and is running for Clinton County commissioner.
Molly doesn’t do a lot of cooking these days at the hotel because she has a wonderful chef, Jennifer Purkey, who she brought in soon after she bought the hotel nine years ago. Jennifer is the chef at The General Denver and Molly is certain she has one of the best chefs in the area. Many folks would agree. Molly says, “There is a reason this place works. It’s a gathering place of many people with many tastes; it’s cross-generational; we use local produce; and we are family here.” According to Molly, Jennifer has no boundaries: “The next thing Jennifer cooks is always my favorite dish.”
Jennifer has the same view of her own cooking. “I enjoy cooking exciting dishes that may expand the palates of my guests. I love doing my monthly tastings because I’m typically preparing five dishes I’ve never made before... That’s exciting for me and our guests.”
Jennifer does have a favorite event, however. At the Clinton County Open Lands Dinner she makes a “bountiful spread of all local ingredients.” She says, “My guests have come to expect some fresh new ideas, and I hate to let them down.”
Growing up she cooked for her family; then she cooked for friends. Even after graduating with a B.S. in Biology from Wright State University, she knew her “passion was creating great memories for people in the form of a meal and a gathering place.”
Jennifer’s food and The General Denver create memories. Molly still hears from her first hotel guests, a New Zealand couple. They send an e-mail each year, thanking her for their memories of Wilmington.
Sharon Testa, owner, The Mediterranean Italian Restaurant and Cafe, Wilmington
“Of everything I do, time passes most quickly when I am in the kitchen,” says Sharon Testa.
It was her husband, Tony’s, dream to own a restaurant. Six years ago that became a reality when they opened The Mediterranean Italian Restaurant and Cafe in downtown Wilmington. Inspiration for the venue was inspired by the restaurants and cafes in his home state of Connecticut.
It’s been a family affair from the beginning when Tony’s sister, Becky, and her husband, Steve, came and helped remodel and open the restaurant. They stayed on for six months.
Today, Sharon and her two sons, Nick and Chris, head up the chef duties in the kitchen. Nick’s wife, Amber, helps manage the business side and oversees the wait-side of the restaurant. Chris’ friend, Krista, fills in wherever she is most needed. Tony oversees the business side of the establishment and often entertains with his exquisite talent on the guitar on Wednesday evenings.
Sharon learned most of her culinary skills from her mother. “She was a really good cook.”
She also had a great deal of encouragement from Marian Elam, a home economics teacher in the Clinton-Massie school system.
“She knew I wanted to do something with my passion for preparing food. One day, while I was still working with the special-needs kids at CM, she came to me and brought a big stack of home ec books and laid them down in front of me. ‘Figure it out!’, she said. It was her way of encouraging me to take the risk. She was a great encourager.”
Local, fresh produce are incorporated into the offerings on the menu. The restaurant specializes in Italian cuisine, from pasta to pizza, plus grinders, appetizers, salads and desserts.
“I love to bake, even though I hardly eat what I bake,” Sharon says with a smile. And she prepares all the desserts served in the restaurant.
Besides these three chefs presenting their creations at the cook show, guests will also get to see recipes demonstrated by Natalie Geer Brunk, owner of Shoelaces Catering; Lori Holcomb, food editor for Salt Magazine and Sheryl Sollars, food contributor to Salt and other newspapers.
Going to SALT’s Cook Show will undoubtedly create new memories in October. Don’t miss this event!
Posted by Lora K. Abernathy at 11:52 AM
>> Monday, July 30, 2012
Artifacts live on often beyond the life of its creator. A gift to generations to come. A statement of that person’s legacy.
Some of my most prized possessions are those that have been created by someone’s hands… not from a machine or a mold, but one-of-a-kind creations. Some were made just for me; a special card created by one of my kids, a painting done by a friend, the afghan my mother-in-law made, the framed needlepoint someone took the time to make just for me.
I wear a silver ring made by one of the Indians that sit in front of the Inn of the Governors in Santa Fe. The trademark for his handiwork is inside the ring. I have always admired the creativity and patience and skill that go into creating something by hand.
I have a collection of dainty little dresses, carefully stitched underclothes, a stylish coat… all made by my grandmother for my mother more than 80 years ago. I am nearly moved to tears as I handle them and imagine the love and care she put into making them.
I try to imagine my grandmother as a young mother, needle held between fingers without the age of wrinkles, sewing, and my mother, only a toddler then, busying herself at her mother’s feet. The work of my grandmother’s hands and heart still remains.
In this issue of Salt, themed “With These Hands”, we feature some artists at work with their craft. We paid a visit to Grandpa’s Pottery in Wilmington to do a photo shoot for our cover. Ray Storer invited me to throw my own piece of pottery. It’s something I have wanted to do for a long time. For the first time, I created my vase. I think I am hooked! I hope to return for some more lessons from this master potter. It’s not a great piece but it’s mine… created with these hands!
I think it will be even more special when I place it in someone else’s hands as a gift.
Here’s something else I make during the summer with my hands that you might want to try:
BLT Pasta Salad
1 box bowtie pasta, cooked and drained, al dente
Large tomato, sliced and cubed
Lettuce (I like to use green leaf or Romaine) cut in strips
1-lb. bacon, fried, drained, cooled and crumbled
Add ranch dressing or make your own dressing with mayonnaise, a bit of milk and a bit of sugar
Just toss everything together in a large bowl and serve. It’s an easy summer salad and great for a crowd.
What are you doing with your hands? Are they being put to good use? Could they do more? I hope you find some inspiration in this edition of Salt. If you do, please let us know.
In the meantime…. please pass the salt!
Posted by Lora K. Abernathy at 10:00 AM
What period of history do you enjoy studying?
The Revolutionary War era … as our nation was being forged.
What is your favorite Beatles song?
The earlier ones, but the first one I really remember is “I Want to Hold Your Hand.” I was about 12 to 13 years old then.
What book are you currently reading?
I always like to know what the kids are doing. I'm reading the third book in the Hunger Games series, “Mockingjay.” I'm also starting “Mohandas K. Gandhi: The Last Eighteen Years.”
What makes you pound your fist on the table?
This community and doing the very best things for it. Everyday when my feet hit the floor I'm thinking of ways to bring jobs here. I drive by Our Father's Kitchen and see that they need food. I see people who have been out of work for two, three years. Whatever it takes to bring jobs in here, we need to get it done.
Pick-up trucks or sports cars?
What do you love most about your community?
Just walking down the street and people tipping their hat or waving; going to Kroger for a 15-minute trip and it turning into one-and-a-half hours. I love chatting with people.
What one piece of advice would you give to your younger self?
I'd do it all over again. When I was 25 years old, I was diagnosed with malignant melanoma. Within six months after my surgery, I saw two people die from it. It was the experience of only having a 15-percent chance of being alive five years from then that I made up my mind to never miss an opportunity to be involved, to never say no to something that sounds like an adventure.
Riley is the mayor of the city of Wilmington, Ohio.
Posted by Lora K. Abernathy at 9:57 AM
When I first started out in the newspaper business, we were, thankfully, long past the days of the Linotype method of preparing stories for print – a long and laborious process that took hours to accomplish.
Still, when I began nearly 30 years ago, much of the actual of work of putting each edition together continued to involve physically doing so by hand, from trimming the stories and headlines with scissors to paste them onto the large grid sheets, to developing photographs in the darkroom, to fitting it all together like a big puzzle, piece by piece.
Today, of course, the building of a newspaper is all accomplished by computer, from writing the stories to transferring the digital photographs to paginating the pages via a variety of software programs specifically designed for the task.
Today’s processes are faster and allow for more creativity, as well as better graphics and designs, but they do not lend the same sense of gratification that came with accomplishing the same task by the old-fashioned “hands on” methods.
In this edition of Salt, we share with our readers a variety of crafts, skills and techniques that continue to be achieved through the time-honored traditions of artists and experts working with their hands. As our modern society witnesses amazing advances in technology and mechanization, the phrase “hand-made” continues to carry with it a connotation of excellence, and an understanding that each product or creation is unique and rare because it was lovingly made by hand.
Posted by Lora K. Abernathy at 9:51 AM