Salt Summer 2012

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features

A Cure for the Summertime BluesBy Marsha Mundy

A Man in StitchesBy Gary Brock

Preserving the HarvestBy Lori Holcomb

The Joy of FishingBy Carol Chroust

Walls thatWow!By Laura Pribish

Where theWell Never Runs DryBy Abby Miller and Deb Gaskill

Frog Days of SummerBy Marsha Mundy

Cake PopsBy Sheryl Sollars

columnsPublisher’s NoteBy Pamela Stricker

Salt NotesBy Gary Abernathy

Recipe Index

God Bless the Fishermen!By Kay Frances

SaltCONTENTS

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Contact SALT:[email protected]

761 S.Nelson Ave. |Wilmington, OH 45177(937) 382-2574

SALT is published quarterly by Ohio Community Media,LLC and is available through the Georgetown News-Democrat,Hillsboro Times-Gazette, Ripley Bee,

Washington CH Record-Herald,West Union People’sDefender andWilmington News Journal.All Rights

Reserved.Reproduction of any material from this issuein whole or in part is prohibited. SALT is free to oursubscribers and is also available for purchase at eachof the newspaper offices for $3/copy or contact us to

subscribe. Subscriptions $12 per year.

Please Buy Locally & Recycle.

Follow us on Facebook(The Salt Magazine)

and Twitter(TheSaltMagazine).

SaltFlavor For Everyday Lifewww.thesaltmagazine.com

Summer 2012

Publisher Pamela StrickerEditor Gary AbernathyFood Editor Lori HolcombHealth &Wellness Editor Lora AbernathyLayout/Cover Design Tina MurdockPhotographer Steve Roush

SalesAdams County Lee Huffman, Publisher(937) 544-2391 [email protected]

Brown County Steve Triplett, Publisher(937) 378-6161 [email protected]

Clinton County Sharon Kersey, Ad Director(937) 382-2574 [email protected]

Fayette County Sherri Sattler, Ad Director(740) 335-3611 [email protected]

Highland County Gary Abernathy, Publisher(937) 393-3456 [email protected]

Subscriptions Lori Holcomb,Circulation Director(937) 382-2574 [email protected]

Hide & ShakeFind the SHAKER in this issue,visit us at thesaltmagazine.com,click on the Shaker Contest link,complete the entry form, and beentered to win one of the $10grocery cards. All entries must bemade by June 22, 2012.

Salt winners for our last issue:Carol Anderson, Peebles,OHMartha Phelps,Cincinnati,OHJane Cadwallader, Lynchburg,OH

You could win. Just look for the shaker in this issuethen visit thesaltmagazine.com and click on theshaker button to enter.

On theCoverWe chose “GoneFishin’” as thetheme of this editionof Salt. Fishing is afavorite pastime inSouthern Ohio andthe area is filledwith great fishingholes.

Grab a pole,some bait andhead out to yourfavorite getaway.

Shaker time!In each issue of SALT,we try to feature creativephotos of Salt and/or Salt & Pepper shakers fromour readers’ collections.

Please submit photos and descriptions [email protected] by June 22, 2012 forconsideration. Entries will also be considered forprinting in future issues of SALT and atthesaltmagazine.com.

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GoneFISHIN’I woke up early one spring

morning several years back. Myhusband, Jerry, woke up early too.“I had a dream,” I told him. “We

were fishing at Vic’s pond and Icaught five bass!”“Let’s go!” he responded.We hadn’t planned to go fishing

that day, but Jerry took my dream as agood omen. So we jumped out of bed,brewed some coffee for the thermos,grabbed our poles and tackle boxand drove to Vic’s pond just outside ofHillsboro.When we got out of the car I started

walking toward the pond.“It was right here… by this tree…

in my dream.”I strung up the purple worm on the

end of my line and cast into the water.Not ten minutes had elapsed whenthe tug on the end of the line pulledthe bobber under with decidedstrength. My adrenaline suddenlyraced and defied the patience I wastrying to exercise controlling my line. Ijerked and snagged and reeled in atwo-to-three pound bass!I was so excited and laughing.

Finally calmed down, I cast again.Again, another two or three pounder!It happened five times that morning.Just like that crazy dream!One of the reasons I like that story

so much is that it happened so spur-of-the-moment. As the years havepassed, I think I am less apt to tossaside my day’s agenda and trade it forthe unplanned, impromptu andseemingly frivolous. But, in fact, that’sprobably what I need more thananything. The best emotional, mentaland physical support… just somegood ole’ fashioned R&R.Sun coming up on the lake, slight

ripples reflecting dawn’s first light,silence… and suddenly the crash of a

bass as it jumps through the surfaceof the water, commanding theattention of anyone who may bewatching but only giving a second ortwo to catch a glimpse. Thatinvigorates me. Stealing away fromthe noise and busy-ness of my worldto a place where the interruption ofsilence is not manmade. This is thekind of stimulus I need to energize.Now, I know for many of you, you do

not share my fondness for fishing. Butwe all have something we like to do,some place we like to go thatproduces the same result ofrejuvenation.There’s a scripture I love in Mark 6

where Jesus is talking to some of hisclose friends after they had returnedfrom a mission trip. His advice to themwas, “Come away by yourselves to adeserted place, and rest a while”. Itgoes on to say, “They went away in aboat to a solitary place bythemselves.”That’s the voice I sometimes hear in

my head - “Come away to a desertedplace and rest a while.” Sometimesgrabbing a pole and setting out for aquiet place on a pond or lake is oneof the best things we can do forourselves (and the people around us).

It doesn’t have to be fishing thattakes you to that quiet place. But whatis important is to do something youlove that creates that space in your lifewhere you can decompress. If you dogo fishing and you are lucky enoughto land some, we’ve shared somegood recipes in this issue of Salt.Here’s one of my favorite batters to

use on fried fish…

7-Up Fish Batter1 Egg1 Cup pancake mix8 ounces 7-Up

Roll fillets in dry mix first. Mix oneslightly beaten egg with the 7-up. Dipeach fillet in the batter. Then deep fryat 400 degrees till browned.Hope you make time to relax as we

head into summer. If you’re lookingfor me and can’t find me, it might justbe because I’ve gone fishin’.In the meantime, please pass the

salt!

Pam StrickerSalt [email protected]

Roger Rhonemus – Adams County, OhioAdams County Commissioner, Farmer

Front Porch Profileoffers a personalglimpse into the livesof notable people inour communities.

ProfileFront Porch

By LoraAbernathy

What is your favorite movie?Quigley Down Under or TheLongest Yard.

Where is the most interestingplace you've traveled?I have never been to a badstate, never been to a badplace. Probably one of myfavorites is Denver, Colorado.

What is your favoriteElvis Presley song?How Great Thou Art.

What character from a bookwould you be?Though non-fiction, I wouldsay Captain McNelly from TheReal Book About the TexasRangers, a book I read as a kid.

Cats or dogs?Dogs.

What quote best defines howyou live your life?People don't care how muchyou know, until they know howmuch you care.

Winter, spring, summer or fall?That's why I love living wherewe live because I like them all,but I would say spring becauseI love to plant.

Regular or decaf?Regular. Definitely.

What is the thing you lovemost about your community?I think it's the caring attitude.If someone has a need,there's always someone thereto help. It crossesbackgrounds. I've been on thereceiving and hopefully on thegiving end.

What is one of the funniestthings a kid has said to you?There were some third gradersat the courthouse recently andI was giving them a tour. Iasked them how old I was. Onelittle boy said 25. (I'm 53.) Itold him to remind me to givehim a quarter when we weredone. That little rascal came upat the end and asked for hisquarter and I had to give it tohim. I'm glad I didn't tell himI'd give him $10.

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What areyour favoritesummercanningrecipes?

We’d love to share themin the next issue of Salt.Vegetables, pickles,relishes, jams, jellies,preserves and fruitbutters… or anythingelse you might “put up”from your harvest.

Shoot an email [email protected],send the recipes to SaltRecipes, 761 S NelsonAve,Wilmington,Ohio

45177, or visitthesaltmagazine.comand click on the

SUBMIT RECIPE linkat the top of the site.

SaltScoop

GARY ABERNATHYGary Abernathy is publisherof The Times-Gazette inHillsboro.

Whether or not you grew up on a farm, visited local fishingspots with your parents or grandparents, or ever held a pole,baited a hook, or cast a net in your life, just the idea of fishinghas permeated everyone’s life.A newspaper reporter often goes fishing for a story. A police

officer often thinks something smells fishy. A negotiator mightdecide it’s time to fish or cut bait. A politician might tell awhopper of a fish story. A philosopher will point out that if yougive a man a fish he will eat for a day, but if you teach him howto fish he will eat for a lifetime.You get the idea.Fish and fishing have become infused into our daily

conversation and activities in ways most of us don’t even thinkabout. I think fishing has become a metaphor for so manythings in our life because whether someone has ever actuallyfished or not, the concept is so simple and universal that it isrelatable to everyone, and applicable to so many aspects of ourlives.The essence of fishing is as follows.Bait the hook.Cast the line.Wait patiently.Wait patiently some more, but never take your eyes off the

float or bobber.Anyone who has fished has quickly learned that nibbles are

not bites, and some days it seems like we get nibbles all daylong without actually snagging the prize. Such is life, also, butwith enough patience, we eventually are rewarded.In this issue of Salt, we explore the special place fishing

holds in the lives of so many southern Ohioans, along with theother features, recipes and advice to live by you have come toexpect and enjoy with each edition. Thank you to our manycontributors, and thank you for reading!

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ACurefor the

SummertimeBlues

Delicious Fruit on Gorgeous Shrubs

Blueberry bushes areattractive shrubs with abundantpink-tinged, white blooms in -spring, shiny foliage andstunning fall color. If you have awell-drained, full-sun locationfor foundation shrubs orprivacy hedge, consider usingblueberry plants. They come ina variety of shapes and sizes.There are even blueberriesideal for planting in containers.As an added bonus, your familycan enjoy loads of luscious fruit.Like any orchard plant,

blueberry bushes havechallenges, particularlykeeping wild creatures fromgetting all that juicy fruit beforeyou do. The most importantstep is well-drained soil, bestaccomplished in raised beds.The reward is an attractivelandscape plant that alsoprovides a plentiful food supply.Here’s a radical approach to

successfully growingblueberries and strawberries inyour yard: Rather than diggingholes and planting them, set theplants on top of the ground andbuild a raised bed aroundthem. Then fill the bed

completely with Pine Magicmulch and keep the mulchmoist until the root systemsgrow out into the mulch. Thiswon’t take long, and you’ll havea bumper crop of blueberries.This technique is easy to do

and it works for two reasons.The first is that blueberries lovewell-drained acid soil, and thesecond is that blueberries justhate hard, gooey clay soil.Wecome from southern NewJersey where there is a hugeblueberry industry. SouthJersey has well-drained, sandyacid, soil.You can pour a bucketof water on the soil in a Jerseyblueberry field and it willimmediately soak in anddisappear. If your soil doesn’tdrain this well, blueberries willsit and sulk.Raised beds allow excess

water to simplydrain off bygravityratherthan

By STEVE BOEHME

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being trapped in a holearound plant roots. PineMagic is very similar to thepotting soil that nurseriesuse for growingblueberries in containers. Itholds just the right moistureand the rest just drainsaway, allowing roots tobreathe. The fluffy texture ofthe mulch encourages newfeeder roots to quicklygrow, and the acidity isperfect for blueberries.Adding a few inches of pinemulch every springprevents weeds, makingyour bed maintenance free.We recommend Espoma

“Holly Tone” fertilizer forblueberries. “Holly Tone” isthe perfect blueberry food,providing additional acidand trace minerals vital tohealthy blossoms and fruit.For excellent quality

blueberry plants (“instantresults” sizes, not “sticks-in-a-bag”), visit GoodSeedFarm Country Garden

Center in Peebles, Ohio(www.goodseedfarm.com).You’ll find all the essentialsfor growing blueberries,including Pine Magic, HollyTone organic fertilizer, Peatmoss, bird netting andother home orchardsupplies. GoodSeed Farmhas a good selection offavorite orchard plantsalong with more unusualofferings like Gooseberry,Currant, hardy Kiwi,crabapple, rhubarb,asparagus and strawberryplants.

Steve Boehme is theowner of GoodSeed FarmNursery & Landscape,located on Old State Route32 three miles west ofPeebles. More information isavailable online atwww.goodseedfarm.com orcall (937) 587-7021.

Blue Crop: Hardier andmore drought resistant thanmost blueberries. Denseupright bush six feet tall xfour feet wide. Medium tolarge, light-blue fruit that’sfirm, resistant to crackingand has a good flavor. Red

fall foliage & stems.

Blue Ray:Vigorous5-foot bushbears tightclusters oflarge, firmblue fruit earlyto mid-season.Very showyburgundy fallfoliage, deep redstems in winter.

Chandler:Vigorous, upright,

high-bushblueberry six feet tall andfive feet wide. Bears thelargest fruits of anyblueberry. Fruits heavily forup to six weeks.

Chippewa:An upright, high-bush blueberry with large,light-colored, sweet berries.Mid-season fruiting. Bright redfall foliage, red stems in winter.four feet tall x three feet wide.

Jersey:A favorite of homegardeners wanting an easy-to-grow, heavy-producingblueberry. Reliably producesmedium sized, very sweetfruit.

Northblue:Compact sizemakes this blueberry anexcellent landscape shrub.Very productive.Moderategrower three feet tall andwide.

NorthCountry: Low,spreadingshrubgood for containers andlandscaping.Small tomediumfruit has a sweetwild blueberryflavor.Ripens early.Three feettall andwide.

Patriot: Sweet berries coverthis early producer. Distinctiveupright habit and colorful fallfoliage make this a superiorblueberry for landscape use.

St.Cloud:Upright,growingblueberrywith firm,medium-sized fruit.Growsfour fee tall three feetwide.Goodproducer.

Sunshine Blue:Compactsemi-dwarf shrub good forlarge tubs. Semi-evergreen.Hot pink flowers andabundant large tangy fruit.

BlueberryVarietiesThere are hundreds of blueberry varieties available.It’s a smart idea to plant several different types; sincethey ripen at different times you can extend your

harvest that way. If you’re using them for landscapingyou’ll want a particular shape and size. Here are our

favorites, all hardy for this part of Ohio.

Growingblueberries inraised beds filledwith shredded pineinstead of soilproduces deliciousfruit with very littlemaintenance.(GoodSeed Farm Photo)

ChandlerBlueberry

Fruit

Commercial blueberry farms are inareas with sandy soil and the plantsgrow quite large and bushy. Blueberryfall color is stunning. (Photo courtesyof JellyfishBay.wordpress.com)

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cross-stitch:ˈkro?(s)-ˌstich

A form of embroidery thatconsists of crosses, or X’s, asthe main design element. Across stitch design may alsocontain “partial stitches,”such as half stitches, quarterstitches and three-quarterstitches, and accents, suchas daisy stitches, Frenchknots, as well as beads.“Counted cross stitch” isstitched on plain fabric,without pre-printing, and iscompleted by counting theholes in the fabric todetermine the position ofeach stitch. A pattern orchart shows a graphindicating each stitch, thecolor of floss to be used andthe type of stitch.

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By Gary Brock

His fingers flew with ease across thecream-colored square of mesh linen.A needle between his index finger

and thumb, he carefully weaved thecolored thread through and back thetiny openings in the cloth. Throughand back, through and back - overand over.“And that is how it is done,” said Jim

Oughterson. “Cross stitching isnothing more than ‘Xs’ - this is notdifficult, not rocket science.”But a look around Jim’s and his wife

Kay’sWashington Court House homereveals that his cross stitch talentsmight just be closer to rocket sciencethan he thinks. It certainly doesn’t lookeasy.Throughout the Oughterson home

are framed examples of intricate,detailed cross stitch work that Jim hasdone over the past 23 years. Each onelooking more like an oil painting thana cross stitch of cloth and coloredthread.Jim appears an unlikely person to

master such a delicate skill.Back in 1989, he and his two young

daughters were renting an apartmentwhile he served as superintendent atthe Caldwell Exempted SchoolDistrict in Noble County.Jim said that when his work day was

done, “I was just coming home andfalling asleep. I didn’t like that.” Jimsaid he needed something to do,something to stimulate his mind andconcentration.“I saw my daughter, who was nine

at the time, doing cross stitch and Ithought, ‘I can do that.’” So he did.After serving 10 years assuperintendent, he retired in 2003 andreturn toWashington Court House,where he and Kay call home. He hadpreviously been assistantsuperintendent at Miami Trace, whereKay retired after teaching 32 years.Looking back to that time when he

first did cross stitch, Jim said, “Ithought I was doing somethingproductive with my life. It also teachesyou patience.”He said his first cross stitchings

were “just caricatures of little girls”and he gave these to his daughters,who he gives a lot of credit for gettinghim started.

The Cross Stitch PassionFrom that day in 1989 when he did

his first simple cross stitch pattern, Jimhas done between 75 and 100 crossstitchings. And while his first onesmight have taken just a few hours, hismore elaborate examples - and thereare many of these - can take monthsand 200 hours of work.And of all those cross stitchings, he

has sold only three.He sold one to local art dealer

George Stove for his gallery; one wentto Dr. Doug Martin; and a third wasdone on commission by an Ohiowoman who had heard of his “famouscross stitch work.”“She asked how much I would

charge, and I told her, ‘How about$1.50 an hour?’ and she agreed. It tookabout 200 hours to do.”Most of his cross stitchings he

displays in his home or gives away forcharity auctions. His Christmas holidaycross stitchings are highly prized atevents such as the annualWashingtonKiwanis Club Christmas Auction. Jim,who is a Kiwanian, usually stitches anddonates four to five such works of arteach year for the auction, all beautifully

Some people relax by fishing. Others unwindby hunting, or trail riding, or model railroadbuilding or gardening. But one retiredsouthern Ohio school official gets his kicksone stitch at a time

a man inSTITCHES

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framed. They often fetch severalhundred dollars each for charity.“The Santa one (a popular cross

stitching subject) took about 150 hoursto do,” he said.But which of his many cross stitch

works took the most time and effort?The purple iris, his favorite. “That onehad DMC and Anchor brand floss(thread). It took about four and a halfmonths to do and more than 300hours.”

How Does He Do This?Sitting on a couch in his family room

with the afternoon light shinning infrom large picture windows on eachside of a fireplace, Jim said, “I usuallysit like this, with the TV on,”demonstrating his cross stitch style.“Cross stitch is nothing more than a

series of Xs. There are different ways ofdoing it, but this is how I do it. I am a‘back-stitcher.’ That is a fancy way ofsaying ‘outlining.’”He said this back stitching gives the

picture its shape and form and texture.The backing material, the ‘canvas’

for the cross stitch, is usually cotton, ablend, or linen. Linen is the mostexpensive.All - or at least almost all - cross

stitching results from a pattern. Thepattern, which can be bought either instores or online, gives a roadmap forwhat colors are used for each stitch on

the sheet. He said using a pattern ispart of the “experience” of crossstitching.“I start in the center of the pattern. To

find where that is on the material, youjust fold it into four sections, and whenyou open it, the point in the middle isthe center,” he said.“I work from the center and then

move down. I am right-handed, but Istitch like I am a left-handed person,”he pointed out.An avid, and frequent golfer, Jim says

he still tries to cross stitch every day.“But I don’t cross stitch at night much. Ido it more in the morning andafternoons, because of the light,” hesaid.

The Beauty is in the DetailsSo how does he get his cross

stitchings to look so much likepaintings?“The material goes from 11 count to

18 count, and in linen, it goes to a 36-count,” he said. An “18-count” forexample means there are 18 holes inthe material per linear inch. The morethe holes to thread through, the greaterthe density. “The higher the count, themore it gives the look of a painting.”And one more thing: He points out

that you don’t call it “thread” - it istechnically called “floss” when you arecross stitching.He said the more complicated

patterns can take more than 150 hoursof work. And he never repeats apattern more than once.Once he has finished the cross stitch,

he then hand washes it - in cold water,using Ivory dishwashing detergent. Headds white vinegar to help “set’ thecolors.He then irons it.Jim is quick to admit that he does not

do the framing himself. He works withsomeone else to professionally framethe cross stitch, which he says in manyways is the most important part of all.“It is all about the presentation. The

matte color and frame are always apersonal preference, but I have seensome great cross stitchings that havehad terrible framing,” he said. “Peoplehave to know what they are doingwhen framing.”Surprisingly, he has taken his cross

stitch art to the Ohio State Faircompetition only once. He won thirdplace. “I was thrilled,” he said. At theFayette County Fair, he is moresuccessful. He wins something almostevery year, and has won Best in Showseven or eight times.

Now Let’s Give it a TryWhat advice does Jim have for those

wanting to give cross stitch a try?“I would start out by going to a store

that carries a lot of cross stitchmaterial. The people who work therecan be very helpful,” he said. He alsorecommended starting out simple.“Start with a simple pattern, one that

isn’t too complicated or has too manycolors,” he suggested.He also said, “Don’t be intimidated

by it.”Does cross stitch require any certain

skills?“I would say the only skill you really

need is patience.”When asked how hewould rank his own cross stitch skills,he thought a second, “Average.”And he also urged people to not fret

or worry too much. Nodding towardhis many framed cross stitchings on hiswalls, he said, “And there isn’t a picturehere that doesn’t have a mistake in it.”Jim said that as time goes on, there

are fewer and fewer people crossstitching.“It seems that it is getting harder and

harder to get new patterns, and there

There are many books, programsand websites available to those whowould like to give cross stitch a try.Here are some tips on how to getstarted from www.cross-stitching.com

Choose your project…Make sure you choose the right level

for you.You’ll find this information inthe Factbox on each of our projects.Absolute beginners should choose adesign without fractional stitches, amodified form of cross stitch used bydesigners to create more natural-looking shapes and outlines on a chart.Look out for half, three-quarter andquarter stitches. Half cross stitches areusually given a separate symbol in thekey; three-quarter and quarter stitchesare shown by a tiny version of the crossstitch symbol in the corner of a square.

Buy your materials…The shopping list on each project

will tell you what size and type offabric you need, and also whichneedle to use.You’ll find details of thethreads you need in the key.Get ready…

We recommend always startingfrom the middle of the design. Followthe two heavy ‘0’ grid-lines on thechart. A grid or graph of symbols orcolors that represents the strandedcotton colors, metallic threads, beadsetc. of the design. A key lists thesymbols and the thread number used,as well as a list of materials andinstructions. Find a symbol near thecenter. Look for this symbol on thekey for the color of thread you need,plus the number of strands. Threadyour needle with this color.

Get set…Fold your fabric in half horizontally

and vertically to find the center of thatas well. The folds will make a cross,which correspondsto the cross at thecenter of your chart.

Get stitching!To make a cross

stitch, bring theneedle up at thebottom left cornerof a square anddown at the top rightcorner. To finish athread, leave athread tail of twoinches on the backof the fabric, andcatch it under yourstitches to secure it.We recommend

finishing all the cross stitch in yourdesign before you work thebackstitch.This is an outlining stitch that is

used to add final details to a designover the top of the cross stitch. It isworked in a ‘two steps forward, onestep back’ motion, or add any Frenchknots. Knots can cause problemswhen you are stitching, suddenlyappearing in your thread. In fact, theyare not actually proper knots but justvery tightly twisted thread. If oneappears, take your needle and insertit into one of the loops of the knot andpull gently.You should find that thisreleases the ‘knot’ and you can carryon stitching.

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are fewer and fewer craft stores inbusiness where you can get the floss,”he said.

Kay Has Her FavoritesAnd what does Kay think about his

cross stitching hobby?“I think it is very therapeutic for him.

When he gets stressed out, he canpick up his cross stitch and it releasesthe stress,” she said. “I think that is whyhe started it in the first place.”She and Jim have been married 21

years.When asked if at any time thehours he spends on cross stitchbothers her, she was quick to say, “Notreally. Jim has always had the rightpriorities and knows that when other

things need to be done, he does them.He has always been very considerateabout that.”Kay said she knew going into their

marriage that he has this hobby. “I wasreally just curious about it. The onething that surprised me was how muchtime it takes to do them.”Kay is very proud of her husband’s

cross stitch pieces, and the reputationhe has gained for his works, especiallythe holiday ones that she says are herfavorites. But has she ever consideredtaking up Jim’s cross stitch passion?“Well, I would like to, but I don’t think

I have the patience,” she admitted. “Iam pretty high-strung. My mind isalways racing ahead on things to do.”

She says she may not have thepatience, but she does have a deepappreciation for the skill needed tocreate what she calls works of art.”They look like paintings.”Her husband believes that her

favorite of his cross stitchings is“Nantucket Rose,” and she agrees thatis one of her favorites. But she says shehas a number of “favorites” includingthe Christmas pieces and one showinga girl reading under a tree.What Kay hates about his hobby

is simple - parting with the crossstitch pieces. “I hate seeing him givethem away. I want to keep them all.But our home just can’t accommodatethem all.”

GetStartedStitching!

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Here are some of themost common termsused in cross stitch and

what they mean:

Aida cloth: A type ofeven weave cloth made

for counted cross stitch.

Available in many sizes

and colors. Identified by

the number of stitches

per linear inch.

Backstitch:A method of

finishing off areas that

have been cross stitched

to make them moredefined.

Blanc: DMC, based inFrance, uses this French

word for white as a name

for its white floss.

Blended stitch, orblended needle: In ablended stitch, two or

more floss colors arethreaded together onyour needle and stitched

where the cross stitchsymbols indicate. The

key will indicate multiple

floss colors for thesymbol.

Bury the ends, or bury

the thread: A method of

securing floss without

using knots, preventing

bumps on the finished

article.

Chart: A pattern, in the

form of a graph, using

symbols and/or colors to

indicate the position and

type of stitches, beads

and other specialtymaterials to be used to

complete a cross stitch

design.

Chenille needle:Longer, thicker and with

larger eyes, sharppointed chenille needles

make a good choice for

embroidery with heavier

yarn. They range fromsize 13 to 26.

Crewel needle: Crewel

(embroidery) needles

are sharp pointed and

range in size from 1 to 10.

These are used forstandard embroiderystitched on commonfabric such as stamped

designs on pillow cases,

towels, etc.

Daisy stitch: A stitch that

is combined with others

to make flowers, stems,

vines or to fill in largeareas of a design. Also

called a lazy daisy ordetached chain stitch.

Even weave: A fabricthat has the samenumber of threads per

inch in both horizontal

and vertical dimensions.

Aida cloth is an example.

Cross stitch patternsplaced on such cloth are

therefore uniform inspacing.

French knot:Used in the

center of flowers, as eyes

or curly hair, the French

knot has a raised,rounded look. Most often

used as an accent stitch

in a small group orscattered in the midst of a

larger cross stitchedarea.

Jobelan: An even weave

fabric about half cotton

and half man-made

material that feels softer

than Aida or linen and is

available in many colors

and stitch counts. Ideal

for table cloths as well as

samplers.

Linen:Made from flax,

linen consists ofsomewhat irregularstrands of even weave, a

consistent number ofthreads per inch.Available in mostlyhigher stitch counts (14

to 40), it is usuallyworked over two threads.

Metallic thread:Metallic

thread can be used to

add sparkle to crossstitch designs, but must

be worked in shorterlengths to prevent knots.

Over two threads:Stitching over twothreads means to make

each cross stitch twice

the size as that indicated

by the cloth. Instead of

using each hole of the

grid, skip to the nextavailable hole. Thus the

project will be twice the

size it would beotherwise.

Quarter stitch:Adiagonal partial stitchused for fine detail work.

Sampler: A samplercombines an alphabet,

motto and a picture or

pictures done in cross

stitch on fabric.

Sewing method:Thesewing method involves

working only on the front

side of the fabric,pushing the needle

through to the back and

bringing it to the front in

one motion.

Stab method:Mostpeople learn cross stitch

using the stab method. It

involves "stabbing" the

needle through the fabric

from front to back, then

stabbing from back tofront. The hand thusworks on both sides of

the fabric.

Tapestry needle: A blunt

tipped needle that works

perfectly for "finding" the

hole in even weave/Aida

cloth by feel. Preferred

over sharp needles that

so easily pierce the fabric,

resulting in uneven work

or repetitive stitching.

Variegated thread:Variegated threadchanges from dark tolight to dark along thelength of floss in a skein.

Interesting effects can be

achieved using thisthread in cross stitch.

Waste canvas:Wastecanvas can be attached to

fabric that is not evenweave so that a counted

cross stitch pattern can

be applied.Whencompleted, the wastecanvas is dampened to

remove the starch and the

strands are withdrawn,

leaving the design.

Waste knot: A knot that

is tied in the end of the

floss when beginning in

a new location, thenclipped off after the floss

is secured. See how to

make a waste knot.

Cross-stitchionary

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In the 16th century, “Blackwork,” a geometric designin black on white linen fabric, is believed to be aprecursor of modern cross stitch. The first cross stitchpattern book was published in Germany in 1524.Early books were printed in black ink, leaving thecolor choices to the stitcher.Samplers, or exemplars, designed to show off a

young girl’s sewing skills, popularized cross stitch.The name comes from women stitching “samples” oftheir favorite stitches.By the 1700s, samplers had become more complex,

including intricate geometric and floral designs, fancyalphabets and Biblical or moral quotations.With advances in technology and fabrics in the

ealry 1900s, more detailed designs were possible,and the samplers became less popular.Cross stitch is a popular form of embroidery in

which X-shaped stitches form the basis of the design.Many folk museums show examples of clothingdecorated with cross stitch, especially fromcontinental Europe and Asia.Two-dimensional (unshaded) cross stitch in floral

and geometric patterns, usually worked in black andred cotton floss on linen, is characteristic of folkembroidery.doilies (only a small portion of whichwould actually be embroidered, such as a border).Although there are many cross stitchers who stillemploy it in this fashion, especially in Europe, it is nowincreasingly popular to simply embroider pieces offabric and hang them on the wall for decoration.There are many cross stitching “guilds” across the

United States and Europe which offer classes,collaborate on large projects, stitch for charity andprovide other ways for local cross stitchers to get toknow one another.Today, cotton floss is the most common embroidery

thread. It is a thread made of silk and Rayon.Sometimes different wool threads, metallic threads orother specialty threads are used, sometimes for thewhole work, sometimes for accents andembellishments. Hand-dyed cross stitch floss iscreated just as the name implies - it is dyed by hand.Because of this, there are variations in the amount ofcolor throughout the thread. Some variations can besubtle, while some can be a huge contrast. Some alsohave more than one color per thread, which in theright project, creates amazing results.Cross stitch is widely used in traditional Palestinian

dress making.Other stitches are also often used in cross stitch,

among them one-fourth, one-half, and three-fourthstitches and backstitches.Cross stitch is often used together with other

stitches. A cross stitch can come in a variety ofprostational forms. It is sometimes used inneedlepoint.A specialized historical form of embroidery using

cross-stitch is Berlin wool work and similar drawnthread work. Beadwork and other embellishmentssuch as paillettes, charms, small buttons and specialitythreads of various kinds may also be used.

What is“cross stitch”?

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Share your pictures of your salt shakers for a futureedition of Salt Magazine! Send the pictures to

[email protected]

Recipe IndexAngel Food Cake Pops 51

Bacon Ranch Potato Salad 40

Baked Fresh Fish 25

Beefy Three-Cheese Enchiladas 41

Berry Butter 22

Blackberry Barbecue Sauce 55

Blackberry Crisp 22

Blackberry Lemonade 56

Blackberry or Raspberry Jam 22

Cornmeal Crusted Catfish 25

Creamy Dilled Cucumbers 55

Cucumbers with Tomatoes and Onions 55

Firecracker Lime Grilled Shrimp 56

Fresh Fish, In a “Jiffy” 25

Fresh Salsa 54

Frozen Strawberry Merlot 22

Grilled or Roasted Asparagus 55

Grilled Potatoes in Foil Packs 55

Homemade Lemonade 56

Hot Pepper Jelly 54

Lemon Cake Pops 52

Maple Bourbon Barbecue Sauce 56

Onion Potato Chip Crusted Fish 25

Red Onion Marmalade 54

Reese’s Peanut Butter Cup Cake Pops 52

Simple,Quick Slaw 25

Strawberry Banana Smoothie 22

Strawberry Bread 22

Strawberry Preserves 22

Strawberry Rhubarb Jam 54

Strawberry Rhubarb Pie 56

Sugar Cookie Pops 52

Tartar Sauce 25

Tomato Basil Crouton Salad 55

Years ago, my relatives gardenedand harvested seasonal vegetablesand fruit to survive. It supplementedthe meat and dairy from their farmswhile fresh in the spring and summer;and much of that harvest was cannedor “put up” to continue to feed theirfamilies during the long wintermonths. I have spent many a summersnapping beans by the bushel withmy mom. She grew up on the cannedbeans, vegetables, fruit butters andpreserves that her grandmothermade. Snapping and canning beansfor her was just an extension of thatheritage. And most of us can agree,our mother’s or grandmother’s home-canned green beans are one of thebest things to come out a garden,right up there with heirloom tomatoes,homemade pickles and summersweet corn. I can’t remember a

summer breakfast at my GrandpaCharlie’s house where his wife,Delores, didn’t add fresh tomatoesand fruit preserves to her usual menuof homemade coffee, biscuits, gravy,sausage and eggs.My mother canned from our garden

throughout my childhood, too,although more out of a need to keepour bountiful harvest from going towaste or to reminisce and recreatethe bread and butter pickles of herchildhood, than to survive like herparents and grandparents did. Evenas a child, I can remember our littlestrawberry patch off the patio and thelarge garden full of tomatoes,cucumbers and peppers out in theyard.We’d pick strawberries, sprinklethem with a little sugar, pour on somemilk and we had a real treat! Shealways made preserves, too.Strawberry, peach and, one time, -grape jam with grapes from ourneighbors, Mr. and Mrs. Burton. And Iloved it.In the early summer, blackberries

are coveted in our familylike no other harvest –even more so than our

heirloom tomatoes. I’m even plantinga few blackberry bushes this year inhopes of a big harvest next summerfor cobbler, pies and preserves.Wealso have a garden with mostlytomatoes and peppers, although weexpand that each year, too. This year,we added cucumbers because lastsummer my mom and I had so muchfun making bread and butter pickles.And they were good, very good, if Ido say so myself! And easy. That’s thething. Canning is really easy. Andsharing the things you’ve canned withyour family and friends not only

Jam. Preserves. Jelly. We’re allpretty clear (no pun intended) onjelly, although, I’ve often wonderedabout the difference betweenpreserves and jam. If there reallywas one at all, or was just adifferent way of saying the samething – like how some people saylunch while others call their midday meal dinner? Upon furtherthought and with a little quickresearch, there really is adifference.Jelly is made with the clear,

filtered fruit juice. It is clear,smooth and gelatinous.Jam is made with crushed or

pureed fruit, keeping the pulp,which is why it is cloudy and notclear like jelly. It has a smoothtexture.Preserves is a jam that also has

pieces of fruit intermixed with thepuree. It is not smooth like jam orjelly. It has a chunky texture.

Traditions that connect the past and present.

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Preservingthe Harvest by Lori Holcomb

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blesses their heart, but yours as well.As a working mom with two busy

kiddos, I don’t have nearly as muchtime to can as I’d like. The one thing Ido get done every year, though, is tomake strawberry preserves. One ofmy most favorite things to do is topick strawberries with James and ourkids – we usually pick a 5 gallonbucket, or two, full! I make about halfof those berries into preservesfollowing the basic recipe in the BallBlue Book Guide to Preserving. It’s thebest and most helpful tool abeginning, or even a well-seasonedhome-canner can have.Once I am done with the preserves

and a fresh strawberry pie (or two!), Itake the remaining berries, washthem gently, remove the stems andleaves and freeze them whole, spreadout individually on cookie sheets.Then I transfer the berries to gallon orquart freezer bags for use later. Thismethod prevents them from freezingin a giant clump, that way, if I just needa few, I can get just what I need.These berries are for smoothies,strawberry pancake syrup,strawberry bread and frozenstrawberry merlot (a divine, not-too-sweet, adult summer beverage myfather came up with last year afterpicking berries that was an instanthit!)On the next page are a few of my

favorite early summer canningrecipes for strawberry, raspberry,blackberry jam and preserves, with afew other early harvest recipes, too. Ihope you enjoy them. Here’s to adelicious and blessed summer, frommy kitchen to yours.

What are your favorite summercanning recipes? I’d love to sharethem in the next issue along withsome of my favorite summergarden canning recipes.Vegetables,pickles, relishes, jams,jellies, preserves and fruit butters…or anything else you might “put up”from your harvest. Shoot me anemail to [email protected] orsend me the recipes to Salt Recipes,761 S Nelson Ave,Wilmington,Ohio 45177

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StrawberryPreserves2 quarts strawberries, cleaned,stems removed and crushed6 ¾ cups sugar½ teaspoon butter1 pouch powdered fruit pectin

Wash jars and bands thoroughly inhot water. Pour boiling water over lidsand set aside.Stem and clean strawberries. Pulse

in food processor until strawberriesare broken down and small piecesremain. Measure 4 cups strawberrypuree into a pot and place over highheat. Add sugar and butter, stirringconstantly. Bring to a rolling boil. Stirin pectin and return to full rolling boiland cook at rolling boil for 1 minute,stirring constantly. Remove from heat.Skim foam from mixture.Pour or ladle into prepared jars to

within ¼ inch from top. Clean rims ofjars with damp cloth and top with lid.Screw on bands tightly and place onjars on rack in canner filled withboiling water. Lower rack into cannermaking sure at least 2” of watercovers tops of jars. Bring back to a softboil and process for 10 minutes.Remove jars and place upright on atowel or wire rack to cool.When cool,check to make sure each jar sealedby pressing middle of the lid withyour finger. If lid pops back, it did notseal and any jam remaining unsealedshould be stored in the refrigerator.Sealed jam can be stored in pantry.Enjoy.

Berry ButterDelicious with homemade biscuits orbread, hot from the oven!

½ cup butter, softened to roomtemperature2-3 tablespoons confectioner’ssugar2 tablespoons preserves or jam

In a bowl or food processor,combine above ingredients untilsmooth. Refrigerate to firm. Servewith rolls, biscuits or bread.

Blackberry orRaspberry Jam4 cups blackberry puree6 ¾ cups sugar½ teaspoon butter1 pouch powdered fruit pectin

Wash jars and bands thoroughly inhot water. Pour boiling water over lidsand set aside.Stem and clean strawberries. Crush

blackberries by hand or pulse in foodprocessor until smooth. Pour througha wire strainer to remove all seeds.Measure 4 cups of the seedless pureeinto a pot and place over high heat.Add sugar and butter, stirringconstantly. Bring to a rolling boil. Stirin pectin and return to full rolling boiland cook at rolling boil for 1 minute,stirring constantly. Remove from heat.Skim foam from mixture.Pour or ladle into prepared jars to

within ¼ inch from top. Clean rims ofjars with damp cloth and top with lid.Screw on bands tightly and place onjars on rack in canner filled withboiling water. Lower rack into cannermaking sure at least 2” of watercovers tops of jars. Bring back to a softboil and process for 10 minutes.Remove jars and place upright on atowel or wire rack to cool.When cool,check to make sure each jar sealedby pressing middle of the lid withyour finger. If lid pops back, it did notseal and any jam remaining unsealedshould be stored in the refrigerator.Sealed jam can be stored in pantry.Enjoy.

Frozen StrawberryMerlot2 cups fresh strawberries4-6 oz MerlotSugar or sweetener, to tasteIce (2-3 cups)

Place strawberries, Merlot and 1cup ice into blender. Blend untilsmooth. Add ice ½ cup at a time untildesired thickness. Sweeten as desiredwith sugar or sweetener.

Blackberry Crisp4 - 4 ½ cups fresh blackberries1/3 cup sugar1 cup flour1 cup oats¾ cup brown sugar, packed½ teaspoon cinnamon¼ teaspoon nutmeg¾ cups butter (not margarine)

Preheat oven to 350 degrees.Combine berries and white sugar in abaking dish. In a separate bowl, c-ombine flour, oats, brown sugar,cinnamon and nutmeg. Cut in butteruntil you have coarse crumbs.Sprinkle crumbs over fruit in bakingdish and bake for 30-35 minutes, untilgolden brown. Let cool slightly. Servewarm with fresh whipped cream orvanilla ice cream. Enjoy!

Strawberry BananaSmoothie1 cup strawberries, frozen8 oz plain or vanilla yogurt1 banana2-3 tablespoons milk

Combine strawberries, yogurt andbanana in blender. Add milk atablespoon at a time until desiredthickness. Serves two.

Strawberry Bread1 (10oz) package frozenstrawberries, thawed and crushed1 cup sugar2/3 cup vegetable oil2 eggs1 ½ cups flour½ teaspoon baking soda½ teaspoon salt½ cup walnuts or pecans, chopped1 ½ teaspoons cinnamon (optional)

Preheat oven to 350 degrees.Combine eggs, sugar and oil untilsmooth and creamy. Stir instrawberries. In a separate bowl,combine remaining dry ingredients.Add strawberry mixture to dryingredients until just combined. Pourinto a well-greased and floured loafpan. Bake 40-45 minutes or untiltoothpick comes out clean. Let cool inpan for 8-10 minutes, then turn loafout on wire rack.When cool, wraptightly in plastic.

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The love of fishing is usually a tradition passed downfrom one generation to another. One reason it continues isthe warm, wonderful memories of time spent with friendsor family members. The older generation wants thechildren to have precious memories, too. Fishing alsocreates a hobby to be enjoyed for a lifetime.“I went fishing with my dad,” remembered George

Mollette of Franklin as he very patientlysupervised his five-year-old grandson,Adrian, on a fishing outing at CowanLake. “I take his six-year-old brotherfishing, too, but not both of them atthe same time. The two of themtogether are a handful. I gofishing with one of my sons,but two other sons don’t evenlike to fish. I have a 17-year-old grandson that I taught tofish, too. He lives a distanceaway. I pick him up acouple of times a year togo fishing. He’s more intovideo games now. I justretired and I want to domore fishing with thegrandchildren.”Adrian is well-trained for

one so young. He could baithis own hook with a minnowor wax worm. Hisgrandfather kept remindinghim to lift the bail on the reel sothe line would cast. Adrianfocused and made some goodcasts. Adrian is on his way.“Adrian caught several fish the other

day,” added his grandfather proudly.Ray and Doris King of Golf Manor in Cincinnati

are part of a four-generation family fishing tradition.“I learned fishing from my uncles and father,” said 71-

year-old Ray on a cool, misty morning as he cast his fishingline into Cowan Lake. “They threw me in the water andsaid I couldn’t fish until I learned how to swim. I learnedhow to swim.”

“Ray taught me how to fish,” added his wife, Doris. “Thenwe taught our sons how to fish and they taught theirchildren. And they will probably teach their grandchildrenand great-grandchildren to fish, too.”The love of fishing often connects children and families

to other outdoor activities. Time spent outdoors in naturepicnicking, camping, walking and spending time at parks,

lakes, rivers, ponds or even the backyard are partof those cherished memories.

“That’s what brings us together as afamily,” said Karla Velazquez ofWilmington, who has three girls.“My husband and I take the girlsfishing all the time.We bring outa couple of poles and justhaving that engagementtogether makes it totallyspecial. The girls bait theirown hooks and take thefish off the hooks. That’show I grew up, campingand fishing. It was mymom’s getaway and I’mtrying to pass that on tomy girls.”Karla, along with her

husband, Adam, is avolunteer coach for theWilmington Parks andRecreation Department.“We’ve volunteered at the

‘Rec’ for two years and I justlove it,” said Karla. “It brings our

whole family together. The girlsplay soccer, kickball and softball. The

fishing, sports and outdoor activities getour family away from television, the Internet

and phone. It gets them away from that exposure.We also use the parks and facilities as much as possible.The girls might complain at the beginning, but once theyget into fishing or the sports, they stop complaining. Myyoungest is 10 and we’re trying to get all this in before theygrow up.”

The Joyof Fishing

The line that binds

By Carol Chroust

George Mollette takeshis five-year-oldgrandson, Adrian,

fishing at Cowan Lake.

George Mollette fishes with hisyoung grandson, Adrian, atCowan Lake.George takesAdrian's seven-year-old brotherfishing, too, but not both at thesame time.George just retiredand wants to spend more timetaking his grandchildren fishing.

Adrian baits his own hook with awax worm on a fishing outing withgrandfather,George Mollette.

Brandi Willardproudly showsoff her catch atCowan Lake.Her sisterKristina is inthe background.

Ray and Doris King

enjoy fishing at Cow

an Lake.

They arepart of a f

our-generation fish

ing family.

Brandi Willard and Kristina Rebel and a friend fish at CowanLake. Fishing is part of the Valazquez family tradition."That's how we grew up," said mother Karla. "It was mymom's getaway. I'm trying to pass that on to my girls."

Photos by Carol Chroust

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Baked FreshFish4 fillets white fish, varietyof preference1 lemon, sliced thin1 small red onion orshallot, sliced very thin2 sprigs Rosemary, leavesremoved and coarselychoppedSalt and pepper to tasteOlive oil

Season fish fillets on bothsides with salt and pepper.Drizzle 1 tablespoon oliveoil in dish. Place half ofonion and lemon slices indish, spread out evenly andsprinkle on half of choppedRosemary. Top with fishfillets and then top filletswith remaining onion,lemon and Rosemary. Topwith another drizzle of oliveoil, if desired. Cover withfoil and bake 10-12 minutesat 375 degrees, just untilfish is cooked through andflakes easily with a fork.Serve with roasted babypotatoes or fresh grilledasparagus.

Onion PotatoChip CrustedFish½ cup flour1 teaspoon Old BaySeasoning1 egg1 ½ to 2 cups onionflavored potato chips2 pounds fish fillets, skinand bones removed

Rinse fish and lightly patdry. Combine Old BaySeasoning and flour.Whiskegg in separate, flat bowl.Crush potato chips andplace in another separateflat dish. Coat fillets withflour mixture, dip in egg,and coat in chip crumbs.Place fillets on non-stick (orgreased standard foil) linedbaking dish. Bake 15-18minutes at 375 or until fishis cooked through andflakes with a fork. Servewith a squeeze of lemonjuice of your favorite tartersauce.

Fresh Fish, In a“Jiffy”1 cup flour2 teaspoons Cajunseasoning2 eggs, beaten1 box Jiffy Corn MuffinMixSalt and Pepper1-2 pounds fresh fishfillets, bones and skinremoved

Combine flour and Cajunseasoning.Whisk egg inseparate, flat bowl. Pour JiffyCorn Muffin Mix in anotherseparate flat dish. Coat fishin flour mixture, dip in eggand then coat in Jiffy Mix.Heat oil in a skillet andlightly brown, being verycareful the breading willbrown quickly. Removefrom skillet and place in foilpack over fire or on abaking sheet in a 400-degree oven. Cook another5-8 minutes until fish iscooked through and flakeseasily with a fork. Servewith a squeeze of freshlemon or tarter sauce.

Simple, QuickSlaw1 package prepared slawmix (cabbage, carrot, preshredded)1 medium onion, thinlysliced, then chopped½ cup bell pepper, veryfinely sliced then finelychopped1 jar Marzetti SlawDressingSalt and pepper to taste

Combine all ingredientsin a bowl. Cover andrefrigerate at least 2-3hours or overnight. Stirbefore serving.

CornmealCrustedCatfish1 egg, beatenJuice of ½ lemon1/3 cup flour plus 4tablespoons, separated1/3 cup cornmeal2 teaspoons Cajunseasoning4 catfish fillets, cleaned,skinned and deboned3-4 tablespoons vegetableoil

Place 4 tablespoons flour ina dish. In a separate, flatbowl, combine egg andlemon juice, beat well. Inanother separate dish,combine flour, cornmealand Cajun seasoning. Coatfillets in plain flour, dip inegg mixture, thencornmeal/flour mixture. Fryfillets in skillet with oil, 5minutes on each side, oruntil fish is cooked throughand flakes with a fork,being careful not tooverbrown.

Tartar Sauce1 cup mayonnaise, regularor light1/3-1/2 cup dill pickles,chopped fine1 teaspoon Old BaySeasoning

Combine all ingredientswell. Cover and refrigerateuntil ready to use.

By Beverly Drapalik

Along Highway 380 inWilmingtonsits a tiny bait and tackle shop: TackleTown. It’s been operating for morethan 30 years. Paul and Betty Long areowners who pour their hearts andsouls into handmade items and lastingmemories.Paul says he still enjoys making

fishing supplies. He went to Florida in1965, couldn’t find what he wanted forfishing, made his own tackle and therest is history. He found what he loves,and he is completely self-taught. Hesays life is good:When he is hungry heeats; when he is tired, he sleeps; whenhe is done with his work, he goeshome.Paul and Betty have run a family

business in every sense. When theirfive children were young, they sataround TV trays and worked oncounting lures. The children learned tocount to 10 fast, since Betty needed togather 10 groups of 10 items for apackage of 100. Over the years, saleshave grown from the tri-state area tothe entire United States, reaching Paul’smany fisherman friends.

Paul says that his work is unique.That would be an understatement.Plastics, lures, and rods are eachhandmade, hand-poured and hand-painted. Colors are specially made,and when a someone can’t find jigs,he will make them. Go by and askhow his rods are different. He handwraps, weaves and even crochetseverything – nothing stamped orproduced mechanically.On a dare, Paul made a boomerang,

soft-bodied crankbait, of which he’svery proud. His gifts can’t becompared to other fishing supplies.One rod bears the name “Ed.” Anotherrod says, “Happy Father’s Day.” Therods must be very special - Paul hasmade 49 custom rods since lastDecember.Customers also stop by the shop for

live bait. The customers are the best,Betty says. One day she had just lifted abucket of live minnows from the tank.Her “legs gave out” and she fellbackwards, with minnows “flapping” allover her. A 90-year-old man lookedover the counter and said, “Missy, wantme to help you up?”Customers learn about the shop by

word of mouth. “After watching acustomer look at lures for about 10minutes, I asked him if he shops atTackle Town often.”“Every chance I get,” he said. “I’m

Danny Smith. I’ve been coming heresince I was six.”When you stop by, ask Paul about a

special line of products that benefitsthe U.S. troops. He did not make themoney and hat clips made from shellsactually used in Iraq and Afghanistan,but he is proud to offer them. He mighteven show you his “stations” where he

and Betty complete orders - a table forpainting, a self-made contraption forhanging lures and jigs, a table for tyingflies and the backroom for pouringplastic. He uses a different pot formelting and pouring each color.Apparently the pots last forever. Forblack, he uses the pot he bought for 49cents at S.S. Kresge.Paul and Betty might have time to talk

when you visit the shop, but their workkeeps them busy. Their threeYorkieTerriers also require much of theirtime. One dog is named Tess, for DellaReese on “Touched by an Angel.” Theothers are Annie, the “prettiest Italianwoman” Paul ever met and Kayla, oneof Betty’s favorite names.They also have time to present

information to civic and interest groups,can all the vegetables and fruit fromtheir garden (Betty’s area of expertise),and on one day this spring spentconsiderable time talking with aneighborhood boy who was interestedin making fishing supplies.You will find creativity and the joy of

life.You may also find a unique gift. Ifyou don’t see what you want, Paul andBetty will most likely offer to make it!

At Tackle Town, ifyou can’t find itchances are PaulLong can make it

Tackle This:

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By Beverly Drapalik

A fisherman’s review on the Internetsaid, “Have been going there for yearsto get bait. They are always friendly,give information if asked—the ownersare great.” As complete as this reviewmight seem, there is actually so muchmore to be found within the walls of theFishing Pole Bait Shop in ClintonCounty.Just inside the front door, a coffee pot

greets customers each morning. Everymorning. The smell of coffee does mixa bit with the smell of bait, however.This shop is open all year - yes, even inwinter. Coffee and fish are not the onlygreeters. Twelve-year-old Gus, thestore dog, quickly arrives at the door.He will want a pat on the head beforeyou ask the first question.Karen and Jeff Andrews have owned

the shop for almost 13 years. They

bought it from theBlacks, who owned itfor 33 years afterbuying it from aparent. Get thepicture? It’s beenaround since the1950s.Most people

around Clarksville stilldepend on stoppingby for groceries,personal hygieneproducts, beer, cigarettes,pet supplies, ice and gas.The pumps seem outdated -perhaps inoperable - butactually work very well. Car aftertruck after car stopped to fill tanks on arecent morning.Actually, this shop would save so

much time – it’s much faster than theusual trip to a big grocery store forfood and gas.Fishermen rely on this bait shop for

equipment and bait, but the occasionalfisherman with a grandchild will alsofind what he needs. A small child’sattention won’t wander since LakeCowan is only a mile away.The shop sells fishing and hunting

licenses, pay-lake tickets and fishingequipment. The inventory lining thewalls is impressive. Karen says, “If wedon’t have it, you don’t need it.”Recently, a man found out exactly

how much the Andrews harbor in theirshop. He needed to work on his carand was very surprised to learn that hecould find gasket sealer within theautomotive supplies. His work was

done in half the time without a trip toa major auto supply dealer.The Fishing Pole Bait Shop may be

lovingly cared for by its next ownerssoon. The shop is for sale. New ownerswould enjoy the residence and store inthe main building. The shop sits onseven beautiful acres, complete withtwo ponds, a 24-40 feet workshop anda 40-60 pole barn that has electricity,concrete and 14-feet sidewalls.A small piece of paradise sits at 5071

State Route 350 in Clarksville, andneighbors will probably depend on itfor another 50 years.

Beverly Drapalik lives in Wilmingtonwith her husband, Jeff. They also livewith a dog, a cat, a parrot, chickens andbees. She teaches English at WilmingtonCollege.

Fishing Pole Bait Shopprovides a down-homeatmosphere andsurprising selection.

More than bait ...

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Tara Wright — Wilmington, OhioFishing with clover flowers and slaying ’em. Theboys got mad because they were using worms andcouldn’t catch a thing.

Like ¥ Comment ¥ ShareCMichelle Moye — GeorgetownMy favorite fishing memory takes me back to when Iwas very young. My dad has always enjoyed fishingand wanted to see if my sister and I would beinterested in taking up the hobby ourselves.

I believe I was about six when my dad took usfishing for the first time, and, to our discovery, welearned that after you are taught how to put theworm on the hook, you had to do it yourself - withsupervision, of course. I will never forget the lookon my sister’s face when our dad told us we had totouch the slimy worms and put them on the hook.My reaction was the same as hers.

However, after that first fishing experience, weasked time after time to go again, baiting our ownhooks and having a lot of fun. We visited manyfishing holes in Brown County, so thanks, Dad, forteaching us and showing us a great time.

Like ¥ Comment ¥ ShareCBeth Ballein — Hillsboro, OhioWith my dad in Ohio Brush Creek. My little sisterand I had to pull him in the canoe through the low-water areas because he didn’t like getting his feetwet. Those were the days.

Like ¥ Comment ¥ ShareCMike Eason — Wilmington, OhioHas to be watching my daughters bait their hooksand all the faces they made hooking the worms.And then squealing as they caught the fish, Dad,get it off the hook! at our own pond in Wilmington.

Like ¥ Comment ¥ ShareCTaressa Conrad — Hillsboro, OhioWatching my daughter catch a bass. As she wasreeling it in, when she saw the size of it, she threwher pole down and ran crying because she said itwas too big. She loves to catch blue gill, so it scaredher to death.

Like ¥ Comment ¥ ShareC

Jill Link Holl — Columbus, Ohio(Formerly of Wilmington)Making dough balls from Wheaties and baiting atrotline at Indian Lake in the 1940s and 50s.

My grandmother would add just enough water and Igot to make the dough. She’d use a table knife andscrape the extra from my hands. We’d roll up ballsand my grandfather would bait the line and throw iat night. In the morning, we’d pull the line andwould have ridded Indian Lake of its over-population of carp.

Like ¥ Comment ¥ ShareCPamela Volkman — Yakima, Wash.(Formerly of Georgetown)We used to go fishing on the weekends as a family.We would to go Limings Lake and make a familyevent out of it, always going with other relatives

As children, we would have our cane poles (I don’tknow that people even use those anymore as mychildren and grandchildren ask me what thosewere). We were always excited about just catchingsun fish. My brother caught the prize fish one timon his cane pole.

As a child, I accumulated many good memoriescentered around our fishing trips.

Like ¥ Comment ¥ ShareCLouana Bryan — Wilmington, OhioI live in Wilmington, but my favorite memory isgoing each summer to St. Marys lake in Celina withwith my parents and grandparents, fishing late atnight and watching my grandpa fish early in themorning.

Like ¥ Comment ¥ ShareCAmber Cockerill — Washington Court House, OhioWith my dad. I was still new to fishing and I triethrow out my line and nothing. I looked back at mydad who was hooked with my hook. He was tryingnot to laugh. That was at the Fish and Game Lodge.

Second story is he had a bass boat and fished a loWell, our mom was with us at Deer Creek State Parkand I was so excited I got a fish. I got too excitand yanked the line. The fish came out of the wateand hit my mom. She about died of shock. We allwere cracking up laughing afterwards.


facebookuniverse shares favorite fishingWe recently asked some Facebook readers to share their favorite fishing memories. Here are thei

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Darryl Weldy - Hillsboro, OhioI have so many it is hard to choose. I have spentmany nights on the Ohio river fishing for catfish.

There was one night, a friend and I got there earlyin the evening. We were prepared for an overnightstay in the boat. We had our grill, coffee pot andwere prepared for everything. The day before, I hadgone to Wal Mart and bought a yoga mat so I couldcomfortably doze off on the back deck of myfriend’s bass boat.

We got out there, settled in and cooked our dinner.After about an hour or hour-and-a-half, I startedgetting sleepy, so I rolled my mat out on the backdeck and was trying to figure out what to do if I gota bite. I didn’t want to lose my poles if I fell asleepand didn’t notice.

I found an old piece of string about six inches inlength. I then had the idea to cut the string intothree pieces, tie each piece to a finger, then tie theother end to my line so it would pull on my finger ifI got a bite.

All the time my friend is laughing like crazy in thefront of the boat. I am not sure exactly how muchtime elapsed, but it had been a while. I was fastasleep and I was awakened by a sharp pain; it feltlike a tractor pull and my finger was the sled.

I manged to get the string cut from that finger,however, I had forgotten about the others when Igrabbed the rod to set the hook and my other poleswere flying everywhere and getting entangled. Ithen cut the other strings and got the rods out ofthe way.

I ended up landing the fish. It turned out to be ablue-cat right at about 40 pounds. It was likesomething out of a comedy skit, but I didn’t lose myrods or my fish.

Like ¥ Comment ¥ ShareCAngela Roberts — Goshen, OhioCatching the biggest fish of the week (of coursewith the help of my husband) at Cozy-Dale Pay Lakeand winning the jackpot!

Like ¥ Comment ¥ ShareCScott Alspaugh — WashingtonCourt House, OhioFishing with a top water frog and catching a 10-pound bass.


Michelle Gerard Joyce — Charlotte, N.C.(Formerly of Wilmington)While deep-sea fishing with my dad in the Gulf ofMexico, a giant sea turtle came up for a breath rinext to our boat. This happened more than 20 yearsago, and I remember it like it was yesterday.

Like ¥ Comment ¥ ShareCKristi Jo Carson Slavens —Washington Court House, OhioWhen I was a little girl, my dad and grandma tookme fishing. Like a lot of little girls (and someadults), I kept getting my line tangled in the weealong the pond.

While I was waiting on Dad to help free my line, mgrandma started yelling at me saying I hadsomething. The pole was bending and I was reeling.Then, all of a sudden, a snapping turtle showed ithead and began hissing at me. I shouted to theheavens and threw the pole straight up in the air.Dad went in after his pole, Grandma was laughing,and I was still jumping around screaming.

Dad did get his pole back, but the turtle snappedthe line before he could get it in a bucket forGrandma — because I certainly didn’t want anythingto do with it.

Like ¥ Comment ¥ ShareCKindra Kempke Landon — Wilmington, OhioI have two. One is when I was 12-years-old, myfamily went on vacation to North Carolina and wewent on a fish boat tour. Everyone put money in apot and I ended up catching the biggest fish by ahalf inch. The man I beat was not very happy.

The second is when I was 8-months-pregnant, mydad came and took me to Caesar Creek to fish andwe ended up catching a huge fish. It was interestitrying to walk around on the rocky bank and tryingnot to fall being pregnant.

Like ¥ Comment ¥ ShareCTom Little — Sabina, OhioMy favorite fishing memory was fishing with mygrandfather when I was about 7-years-old. Wefished together at the Washington Court House citypark. I remember him teaching me how to tie on ahook and the smile on his face. I wish he was stilaround to see me fish in my bass tournaments. Hetaught me how to be patient in fishing, and patienin life.

Compiled by Lora Abernathy

Like us on Facebook and you could win aCake Pop Cook book. See Page 51 for details.

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TRENDS IN AFFORDABLE ARTFavorite images are now being printed on demand to your size request.You are no longer tied into framing images that only come in one or twosizes. Various substrates are taking over the art world – have an imageprinted on the substance of your choice: Acrylic, Paper, Glass or Bamboo.

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Walls thatWow!

“Art washes away from the soul the dustof everyday life.” Pablo Picasso The Impa

Items in your arrangement shouldhang close together. Too muchspace between pictures disrupts thegraphic effect. For large pieces ofart, do not leave more than fourinches of space between the frames;for 8x10 pieces, do not leave morethan two inches. If there is too muchspace, your eye will be drawn to the“blank space” between the art,rather than the art itself. Hangframes in reasonably close proximityto furniture under it as well. I willusually hang a piece of art no morethan eight inches above the back ofthe sofa.

Helpfu

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As the largest design element in any room, yourwalls and the art they highlight express your personality

and customize your surroundings.act of Art

From a distance, permanentaccessories such as lamps becomepart of your composition, so includethem in your plan.

Remember not only size, but colorand texture also affect the balance ofyour grouping. Keep the visualweight of your composition welldistributed.

How high or how low? This is themost common question I am asked.Remember everyone’s eye level isdifferent when standing. Entries andhalls should have art hung atstanding eye level for an averageperson. I usually aim for about fivefeet six inches high. Living roomsand other areas which are designedto sit down in furniture should haveart hung to be viewed from a sittingeye level, not standing. Hangpictures six to eight inches from thetop of the furniture over which it isbeing placed.

DIY Tip: Measure out the entireamount of wall space you have towork within. Figure out thearrangements on the floor by usingthe actual pieces, or trace eachpicture on paper, making a templateof the actual pieces. Once you haveeach piece arranged on the floor,tape each template to the wall to seeif you are happy with thearrangement.

ul Hints on Displaying Art

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High CeilingsIn rooms with high ceilings, there areseveral ways you can relate framing toyour space.You can start with verticalpieces of art, or, if you have pairs orsets, hang them up the wall instead ofacross it. If the art is something youcan mat, your mat borders can bebottom-weighted or elongated to fillmore vertical space.

MoreWindowsWindows take away wall space whereframed art may otherwise have beendisplayed. Look for other places andways to display art.Your “wall” maybe the side of a built-in bookcase oreven a closet door. Also, useconservation grade glass to protectyour art from the light that comesinside through all that glass.

ColorfulWallsNeutral mat colors are the best choiceto provide the flexibility to look goodon all sorts of colorful walls.

Trends and Solutions

Large Scale FurnitureOver the past few decades, furniture size has become increasing larger to keep itin proportion to larger rooms.When you have something custom framed, be awarethat the proportions of the frame andmat can help balance it, too.A single piece ofart can be framed larger or smaller to fit the space.Make sure you use a largeenough size piece for your wall space - especially over your sofa or your bed.

Laura PribishArt Consultant

Photoscourtesy ofLarson-Juhl

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Eclectic DesignDesign today is often less pure than inthe past. A traditional homemay havecontemporary features or aVictorianchair may get an updated new lookwith modern upholstery. Likewise,with custom framing, you can mix andmatch art and framing styles to getthe right look for your home.

Built In BookcasesBuilt-ins take away wall space where framedart might otherwise hang. Rather than givingup on displaying your favorite treasures, thereare several ways to utilize this space. Removea shelf to create a larger open space whereyou can hang a framed piece on the wall atthe back of the bookcase. Prop smaller pieceson easels. If the shelves are loaded withbooks, hang a small piece in front of thebooks, from the shelf itself.

Leaning/Overlapping Framed ArtRather than always hanging framed art on the wall, you canset pieces on a mantel, shelves or other pieces of furniture.You can combine multiple pieces, with one overlapping infront of another.

Hardwood FloorsBecause a wood floor is a largesurface in the room, eitherchoose a wood frame thatmatches the floor, or consider acontrasting metallic finish.

Open Floor PlansAn open floor plan means fewer walls separating spaces.Since walls are the usual spot to display framed pieces,you may need to look for other alternatives such as theupper wall space. Try displaying a painting on a flooreasel in the corner, setting smaller frames in bookcases.Open floor plans allow you to see farther from room toroom. In order to maximize viewing pleasure, considerselecting somewhat more dramatic art to frame when itcan be seen from a longer distance.

Go GreenLarson-Juhl has established itself as the first custom framing company to offer certifiedgreen products. They are also working on a long range sustainability initiative.

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By Abby Miller & Deb Gaskill

There’s nothing more comfortingthan a home-cooked meal and to thatend, one organization in FayetteCounty has been providing communitymeals three times a week— eachTuesday and Thursday at 5:30 p.m. andSaturday mornings at about 11:15 a.m.Since its inception in September

2009, theWell at Sunnyside, 721 S.Fayette St.,Washington C.H., hasprovided food, clothing, and kindnessto countless families in Fayette County.The community meal program

began about three years ago,according to kitchen coordinatorCindy Silveous, with eight peoplecoming to the first Tuesday night meal.Meals were cooked at home by

volunteers and brought over to theformer Sunnyside Elementary School

in roasters and served.Soon the program increased to

dinner served two nights a week-Tuesdays and Thursdays— beginningat 5:30 p.m.— and now servesbetween 70 to 100 people per night,Silveous said. The number of mealsserved per night often increasedtoward the end of the month.The organization now has a

professional kitchen to cook and servemeals.“All types” of people come in for

meals, Silveous said. Folks who areunemployed or on Social Security,widows, widowers, or people who justwant a little human contact.“We try to help people with their

problems, too,” Silveous said. “Peopleask us to pray with them, or keep aneye open for a job, or housing.”Volunteers serve meals restaurant

style to clients.On this particular afternoon, Silveous

was working on that evening’s meal,which would be marzetti, salad, garlicbread and butter and pie for dessert.Another favorite is chicken

casserole, made with celery, onion,noodles, chicken and cream of chickensoup.“Some folks call it gourmet, I just call

it every day home cooking,” she said.Meals have been everything from

tomato soup to BLT sandwiches totacos. Silveous keeps the menus andthe number of meals served in arecord book and tries to plan meals amonth in advance.Grants and personal donations pay

for the grocery bill, as well asdonations of produce from Mid-OhioFood Bank. TheWell has a budget ofapproximately $1,200 per month for

Wherenever runs dry

The Well

Diners enjoy home cooked meals atTheWell inWashington Court House

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meals, but has kept the cost under thatamount, she said.On Saturday morning, the Bread of

Life Ministry provides breakfast andlunch.The idea of TheWell is a unique one.“People said we would never get all

these churches working together, andthey were right - we couldn’t. But Godcould, and did,” said TheWell atSunnyside board member Dale Lynch.The concept for TheWell came from

a casual conversation Lynch had with afriend over lunch during the winter of2009.“Many churches and organizations

in our community had programs tohelp those in need, but we thought itwould be a neat idea to make a ‘one-stop-shop’ type of place for people inneed.We wanted a place where all thechurches could pool their resources. Iwas reading a book about how somearea churches turned a church thatwas closing into a community center,and it really struck a chord with me,”Lynch said. “So my friend and I startedcontacting people at area churches tocall a meeting and see what we couldcome up with.”From there, the concept took off and

came to fruition far faster than evenLynch had imagined.

“An (anonymous) couple came tome and said they had sold apartnership in Indiana, and were goingto use the money to buy a summerhome somewhere, but they decidedthey wanted to help the needyinstead,” Lynch said. “They decided tothe buy theSunnyside school when itwent up for sale, and within a matter ofmonths we opened the doors. It wasunreal.”For Fayette County, the timing

couldn’t have been better.“We opened right at a time when the

economy was really going south,” saidLynch. “More and more people werelosing their jobs or their homes.People who thought they would neverneed help were coming to us.”TheWell at Sunnyside also provides

a ‘free store’ with clothing, meals, alaundry ministry and a toy ministryamong other things. Lynch estimates inJanuary over 1200 people benefitedfrom TheWell’s services.Along with the obvious need of food

and clothing, Lynch said members ofTheWell noticed other needs of thosein the community.“Somebody came to us and said that

needy children were going to schoolwith dirty clothes because theirparents either didn’t have a washer

and dryer, or couldn’t afford thelaundromat. So we started our Loads ofLove program at Sunshine Laundry,”Lynch said. “We also started gettingdonations of toys from different people,so we started a toy ministry. Toys mightnot seem like necessities, but theydefinitely bring joy into children’slives.”Though TheWell offers a program

for a variety of needs, Lynch believesthe most important need they serve isthe need of companionship.“I think the most important thing that

has developed is the community withinTheWell,” Lynch said. “It is awelcoming, non-judgmentalatmosphere.We have found that manypeople come in just to be with otherpeople. They want to talk to somebody,or get some prayer, or just havesomebody listen to what is going on intheir lives.“Every time we have a meeting, we

can’t believe this is happening.Wehave been able to get all the churchesto work together. The fact everyone isworking towards a singular goal… justproves this is a God thing,” Lynch said.“All churches believe you should helpthe needy.We just want people toknow that God loves them, and wewant to help take care of them.”

Fran and BobWhitely seated are served

at aWell dinner by volunteer Steve Faust.

Often cooks can simply take a home recipeand multiply the ingredients. For acasserole that feeds four, multiply the totalingredients by three to make 12 servings.

If you are mathematically challenged, hereare a few recipes from Ask.com’s homecooking page to help you feed a crowd:

By Peggy TrowbridgeFilippone, About.comGuideTake potato salad to anentirely new level with theflavors of bacon and ranchdressing.Waxy potatoes(such as Red Bliss andYukonGolds) work best becausethey hold together better.Plan ahead to refrigerate tolet the flavors meld beforeserving.

Prep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutesIngredients:3 pounds small red potatoes1/2 cup mayonnaise1/4 cup ranch dressing1 teaspoon kosher salt1/2 teaspoon fresh ground

pepper1/8 teaspoon garlic powder6 slices bacon, cooked crispand crumbled1/2 cup chopped celery

1/2 cup choppedsweet onion

1/4 cup chopped redbell pepper

1/4 cup chopped greenbell pepper

1/4 cup wedge-cutblack olives

Preparation:Steam or gently boil red

potatoes (skin on) in saltedwater until tender but notmushy. Drain and let cool.Cut into 1-inch chunks.In a large bowl, whisk

together mayonnaise, ranchdressing, salt, pepper, andgarlic powder untilcombined.Add potatoes, bacon,

celery, sweet onion, bellpeppers and olives. Tossgently until well combined.Refrigerate potato salad at

least 4 hours or overnightfor flavors to blend.

Yield: 16 servings or about8 cups

Bacon Ranch Potato Salad

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Looking to feeda crowd like theydo at The Well?

Two volunteers sing to a diner at a recentdinner at TheWell.

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From“Cooking Among Friends”byMaryTennant and BeckiVisserMake this tasty beef and cheeseenchiladas recipe for a crowd orfreeze into portions for family meals.

PrepTime: 30minutesCookTime: 30minutesTotal Time: 1 hourIngredients:3 pounds ground beef2 Tablespoons garlic, pressed orminced2Tablespoons ground cumin1 Tablespoon chili powder48 ouncesmild salsa or picante sauce

(for use with beef mix)1-1/2 pounds cream cheese, softenedand cut into chunks

6 cups shreddedCheddar cheese6 cups shreddedMonterey Jackcheese3 red or green peppers, finely chopped

36 (6-inch) tortillas48 ouncesmild salsa or picante sauce

(for topping)4-1/2 cups shredded cheddar or

Monterey Jack cheesePreparation:Note:These instructions are for make-ahead freezer meals (6 meals of 6servings each). However, if you arecooking for a crowd, simply use alarge pan and skip the freezinginstructions. For a chicken version,substitute shredded cooked chickenfor the ground beef.In a stock pan over medium heat,

brown ground beef. Drain and returnto pan.Over medium heat, add garlic,cumin, chili power, and salsa; stir tocombine.Whenmixture is heated, addcream cheese chunks, stirring untilmelted. Stir in Cheddar cheese,Monterey Jack cheese, and peppers.Remove from heat and set aside.

Assemble enchiladas by placing1/2 cup beef-and-cheesemixture ontoeach tortilla and rolling. Place 6enchiladas in each container.Coverwith plastic wrap, pressing down tocling to food. Package salsa in snackbags, 1 cup per meal. Package cheesein snack bags, 3/4 cup per meal. Placea package of salsa and cheese in eachcontainer and cover. Freeze.Defrost in refrigerator. Preheat oven

to 350º. Remove lid, salsa, cheese andplastic wrap. Spread salsa overenchiladas and cover loosely with foilto prevent drying. Bake until bubblyaround edges and hot in the center,about 30minutes. Remove foil andsprinkle with cheese during the last5 minutes of baking. Let stand at roomtemperature 15minutes beforeserving.

Yield: 36 servings

Beefy Three-Cheese Enchiladas

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By Marsha Mundy

Frogdays ofsummer

n a hot, muggy day in themiddle of the summer of1982 my oldest son, David,

could almost always be foundaround the small lake that wassituated outside the back door ofour home in Union, Ky.As a family, we had been fishing in

lakes and farm ponds from Canadato southern Kentucky and at 12-years-old, David was a pretty fairfisherman.A fishing trip in 1977 to Rice Lake

in Canada had given all four of us"fishing fever." It was like fishing in abarrel when we took the small Jonboat out on the lake. The fish werebiting as fast as we could bait a hookand get it in the water. Our eveningswere spent cleaning the fish, eatingthem and preparing them for a triphome.We brought a large cooler offish back to Ohio when our vacationwas over and we were "hooked."

O

Waiting for a bite

Aaron Mundy, left, and hiscousin, Denver Steward, arewaiting for a bite as they fish afarm pond in Springfield, Ohio.

We took up camping as a familyhobby and always had our canoe andfishing poles ready for action. Idubbed us the "adventure people."We caught bass, cat fish, blue gill,walleyes, crappie and even anoccasional carp.We fished in stateparks, large lakes and small farmponds. If there was a body of waterthat smelled like fish, we gave it a try.If we ran out of bait, no problem, the

kids learned how to find bait alongthe banks of lakes and ponds byturning over rocks and catching bugs.Japanese beetles make good bait in apinch.There's a lot more to fishing than

just dropping a line in the water andwaiting for the fish to bite. It's aprocess and it often requiresteamwork. For my husband, itrequired lots of patience as heuntangled lines caught in limbsoverhead or unsnagged hooks caughtin the moss underwater. Retyinghooks, readjusting sinkers and fixingreels that "somehow" got tangledreally put his love for his sons to thetest. Tempers flared occasionally, butfishing, for the most part, was anenjoyable and relaxing family hobby.The weather is always a factor in

fishing.My husband, Don, and youngest

son, Aaron, took the canoe out onCowan Lake on a beautiful springmorning. I had opted to wait on theshore during this excursion. About anhour after they paddled out of sight,the clouds started rolling in and the

temperature dropped. A snow squallblew in from the northwest anddumped blowing snow everywhere.As I saw the canoe coming towardme, I had to laugh because both ofthem were literally half covered withsnow (their bodies facing the westwere white). I don't think the fish werebiting that day.When we had an opportunity to

build a house on a small lake in Union,Ky., we jumped at the chance. Havinga fishing lake just a few steps away isevery fisherman's dream. It justdoesn't get any better than that.David had been catching some

good-sized fish out of the lake, but hisfocus was different this year. He haddiscovered some large frogs aroundthe banks of the lake and wasdetermined to catch as many of themas possible. He baited his pole anddangled the bait along the edge of thepond tempting the frogs to jump andgrab the big, fat, juicy worm.It took lots of patience and a quick,

accurate snap of the wrist to snag afrog and he became an expert. As hecaught frogs big enough to keep, heand his dad skinned them andprepared them for the freezer. It tookquite a few frogs to get enough to fryso we stockpiled them.By the end of the summer of 1982,

he'd kept a running log on thenumber of frogs he caught andannounced that he had snagged 60frogs. The fish in the lake got areprieve that year, but it wasconsiderably quieter around the lake

on a summer evening.We eventually moved from the

house on the lake, but familymemories of fishing, camping andcanoeing still keep resurfacing. Thecanoe was sold, but it has beenreplaced with a Jon boat. The polesand tackle box aren't used as often asbefore, but now our grandchildren areon their way to becoming "hooked". Ithas become a generational hobby.

Marsha Mundy is news editor of theNews Democrat in Georgetown, Ohio.

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Nice Catch

David Mundy is shown with astringer of bluegills.

Nice Fish

David Mundyshows off

the bass hecaught.

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The notion of fishing for sport sortof eludes me. First of all, I tend to shyaway from anything that involvesworms. The couple of times that I’vegone fishing, I did so on the conditionthat someone else would bait thehook for me. Then - 14 hours laterwhen I’d get a bite - I would toss thepole to someone else to reel in. Iwould then whine until somebodyremoved the fish from the hook. So,my contribution to the process isbasically to sit there and take up boatspace. (Come to think of it, I haven’tbeen invited to go fishing in years.)I’m not big on the cleaning/batter-dipping/frying part of it either. But,man, do I enjoy eating fresh fish andI’m very grateful to those who arewilling to go out and catch them.I don’t think that fish are at the top of

the intellectual food chain. They areamazingly easy to fool. No matter howhungry I got, I’m pretty sure I wouldn’tfall for the old trick of eating food thatwas suspended from a hook, attachedto a string. If I were walking down thestreet and happened upon asandwich hanging from a string, Iwould not take a big bite out of it. Ofcourse, if I were really hungry (or thesandwich looked especially tasty),anything’s possible. I guess what I’msaying is that if there were a gameshow called, “AreYou Smarter than aFish?” I might qualify as a contestant.Not saying I’d win, but…Fish as pets are sort of the Rodney

Dangerfield of the animal world; theyget no respect. Especially in death.Sure, people might say a little prayer,but their final resting place is likely tobe wherever the commode takes

them upon flushing. One would neverdo this to their pet iguana, althoughthis could be more out of concern forthe plumbing issues that would likelyensue.People seldom rally to the defense

of fish like they do other animals. True,there is the concern for well-being ofdolphins* and tuna, but not for yourplain old rank-and-file fish. I’mguessing you could wear a coat withfish dangling all over it and walkthrough the middle of an animal rightsconvention and the only reaction youwould get is that people would holdtheir noses and keep a wide berthfrom you. Come to think of it, wearinga Coat of Many Cods might be a goodway to keep people from sitting nearyou in movie theatres. (Note to self:apply for Cod Coat patentimmediately.) I knew my million-dollaridea would come along eventually.*(I know, I know; dolphins aren’t

“fish,” they’re mammals. That’s one ofthose laws of science I never really“got.” To me, if it looks like a fish andquacks like a fish…)I have to admit that when I eat fish, I

really don’t want it to look like a fish.No head or tail or eyeballs looking atme. But, I thoroughly expect that a fishwill taste like a fish. I’m always a bitamused when I hear someonecomplain that their fish tastes “fishy.”You never hear anyone complain thattheir pork chop tastes “piggy” or their

hamburger is a little on the “beefy”side.I’ve even come to enjoy sushi. Most

of the fish in sushi is raw. It is thenwrapped in rice, seaweed andprobably a couple of otherunidentifiable items. Sushi isespecially good when dipped in thathot mustard sauce that doubles as asinus cleanser. Sushi is one of thosefoods that taste much better than itsounds like it would when youdescribe it.So, as we enter fishing season, I

want to extend a hearty “good luck!”to all of the fishermen out there. And,God bless ‘em, because they suremake good eatin’ (the fish, not thefishermen). And, if you find yourselfswimming in fish (after they’ve beencleaned/batter-dipped/fried), give mea call. I promise: “no whining whiledining.” I’ll even help with the dishes.

KAY FRANCESKay Frances is known as“America’s FunniestStressbuster.” She giveshumorous keynotepresentations and stress

management workshops all over theUnited States. She is the author of “TheFunny Thing about Stress; A SeriouslyHumorous Guide to a Happier Life.” Toorder the book or find out more aboutKay, visit her website at:www.KayFrances.com.

Fishing is boring, unlessyou catch an actual fish,and then it is disgusting.~Dave Barry

God Bless theFishermen!

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By Lori Holcomb

We’ve all been there. Despite ourbest, most carefully plotted efforts,whether in the kitchen or elsewhere,something doesn’t go quite as planned.Sometimes, it’s just a disaster; too greatof a mishap for the dish or project to besaved. Sometimes, it works itself out tobe okay - but just that, okay. Butsometimes, the dreaded misfortuneturns into something delightful.Sometimes, through a mistake ormissing ingredient (or two), you findsomething even better than what youset out for in the first place.As was the case this past weekend.

We were thoroughly enjoying a lazyweekend morning at home when wedecided it would be fun to wanderaround the local flea market. Caesar’sCreek Flea Market here inWilmingtonis still recovering from the devastatingfire not too long ago, but many vendorshave taken their booths outdoors andthe weather was cool but clear. I’vebeen itching to start a homeimprovement project for weeks and amlooking for something different to serveas a new headboard for our bed… anold, weathered door or set of shutters,

perhaps. I’ll know it when I find it. Andsince there aren’t many garage salesyet to speak of and I really didn’t wantto travel too far - after all, it wassupposed to be a lazy, relaxing day Ithought that maybe I’d find somethingthere.Before we got ready to head out, I

decided to pop dinner into theCrockPot (the Orange Sesame PorkLoin from the last issue, although I usedchicken) and bake a Bundt cake fordessert while I got ready to surpriseJames and the kiddos later. Just beforewe left, I turned out the Apple CaramelCake onto a plate, picked it up to wrapit in plastic wrap and CRASH! Thewhole cake slid right off the plate andonto the baking sheet on the stove. Allthat work, destroyed. I scooped up thepieces, put them back on the plate andthought, what now? Cake pops? Atrifle? Oh, a Caramel Apple Trifle, thatcould still work!Later that evening, with no luck at the

flea market, other than a pair of purple,movie-star, rhinestone-studdedsunglasses for my Madie, we stoppedat the grocery store on the way homeand I picked up some Cool-Whip andcaramel sauce.You could use

homemade whipped cream or caramelsauce and it would be delicious, I didn’tbecause the cake was rich enoughalready and again, it was supposed tobe a lazy day, remember? Once home,I got a pretty crystal bowl, spread insome Cool-Whip, topped it with half thecrumbled cake, drizzled on a littlecaramel sauce, topped it with moreCool-Whip, cake, caramel sauce andfinished it with more Cool-Whip and apretty drizzle of caramel sauce. Sosimple and it looked delicious.And you know what? It was delicious.

Better, in fact, that the original AppleCaramel Bundt Cake I had intended tomake. Best of all, James and the kiddoswere thrilled. Conner couldn’t wait forleftovers the next night. The Bundtcake-turned-trifle was a hit! And, ofcourse, as any good mama would saywhen asked, I meant to do it that way allalong - wink!

Have you ever had a recipe or kitchenmishap turn into something delicious?I’d love to hear about it! Shoot me anemail at [email protected] or sendme your “accidently on purpose” storyand recipe to Salt Recipes, 761 S. NelsonAve, Wilmington, Ohio 45177.

(Accidently) On PurposeFrom culinary disaster to simply divine

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CakePopsWhere do you think “cake pops” came from? I think

that a very smart cook came upwith the idea of mixingthe icing with the baked cake rather than trying toimpress her guests with a fancy iced cake.Half thetime it flops and ends in a disaster, so she just came upwith her own invention… it worked and “cake pops”were born. Not only are cake pops a unique idea, butthey are easy to eat and can bemade in a variety offlavors. And because they aremade with pre-packaged cakemixes, they are also very easy tomake.There are products on themarket that form and bake

the cake pops for you, but those are a different type ofpop. They aremore like “cake” on a stick and don’thave the texture that creating your own cake popshave. Themost popular types aremade withchocolate or yellow cake added to a variety ofcanned icing, but any variety of cakemixes work. I also like to make anduse cookies sandwiched with icingor melted candy coatings to formanother idea for placing a treat on astick.The key to making all of these pops is

chilling the dough and using “candycoating” as not only a final coating, butalso as an adhesive to hold the pop on thestick. Next, I will be giving you the basicinstructions for making cake pops that willwork with almost all recipes. By adding yourfavorite ingredients, you can create a widevariety of cake and cookie pops.If you plan onmaking cake or cookie pops

often, then it is best to invest in an oblong blockof white Styrofoamwhich will allow you to insertthe sucker stick in for an upright chilling of thefinal candy coating; giving you amoreprofessional finish.

Thereare greatcake poprecipes in

175 BestBabycakesCake Pop

Recipes

By Sheryl Sollars

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Preparation For BasicCake Pop1. Prepare your desired cake mix perinstructions on package. Bake insingle layer pan; usually 9”x13”.

2. Cool completely. Best if you cancover and let set overnight.

3. With a fork, mash and crumble tofine crumbs or place in foodprocessor and process to finecrumbs.

4. Mix with icing or cream cheesemixture (which ever the recipe callsfor). Refrigerate about 1 hour orlonger if possible.

5. Roll into 1” balls. Place on foil-linedcookie sheet and place in freezerfor 10-15 minutes.

6. Melt candy coating such asWiltonbrand orWhite or Chocolate Bark(found in craft stores in largechunks) in double boiler. Leaveover water to allow chocolate tostay warm and melted.

7. Remove balls and dip round suckersticks in candy coating and theninto cake pop.Place in stand-up position oncookie sheet and return to freezerfor 15 minutes.

8. Remove from freezer, coat each ballwith melted coating. Carefullyshake or spin off excess and standcake pop upright with stick pressedinto Styrofoam block.

9. Refrigerate or freeze 10-15 minutesto set coating.

10. Store cake pops in refrigerator.

To MakeCookie Pops

1. Using your favorite recipe orrefrigerated cookie dough, form 1”balls and mash gently with the backof a fork one time. (You want yourfinished cookie to be approximately1 ½” in diameter).

2. Bake as per directions, usuallyabout 8-10 minutes. Allow to coolcompletely.

3. Melt candy coatings in milk or darkchocolate flavor.

4. Spread one cookie (bottom side)with a thin layer of vanilla cannedicing and the other cookie bottomwith a layer of chocolate coating.

5. Dip flat, popsicle-style woodenstick in candy coating and placebetween two cookies. Squeezegently and place on parchmentpaper and place in freezer for 15minutes.

6. Either serve as is or dip cookiepops in melted chocolate or candycoating to cover. Cool inrefrigerator to set coating.

Now here are a few recipes for cakepops and cookie pops to get youstarted. After a few tries, you caninvent your own, too!

Angel FoodCake Pops

1 angel food cake mix, prepared asper package directions, or 6 cupsstore bought angel food cake cutinto cubes½ cup light cream cheese (roomtemperature)¼ cup powdered sugar20 paper lollipop sticks1 – 1 ½ cups milk chocolate candycoating discs

Prepare and bake cake as perdirections and cool completely. Withfingers, tear cake into large cubepieces. If using a store-bought cake,cut into cubes to make approximately6 cups of cubes. Place cake cubes infood processor and process until itforms fine crumbs. Transfer to largebowl and set aside.In small bowl, combine cream

cheese and powdered sugar and beatuntil creamy and smooth. Placecheese mixture in large bowl withcrumbs and blend until a doughforms. Refrigerate for 1 hour. Shapeinto 1” balls, place on aluminum foil-lined cookie sheet. Place in freezerfor 15 minutes.Melt chocolate in double boiler,

leaving over simmering water to keepwarm and melted. Dip lollipop stickin chocolate and insert in chilled cakeballs. Replace back on cookie sheetand place back in freezer for 15 moreminutes.Roll cake pops in chocolate,

shaking off excess, and place stick inStyrofoam or set the pop upright on abaking sheet and return to the freezeror refrigerate until chocolate iscompletely set.

Store in refrigerator.

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We’re giving awasy the book featuredhere to one lucky winner.We willdraw from all our Facebook friends.Go to The Salt Magazine onFacebook. Deadline to enter to willthe book is June 22, 2012.

Lemon Cake Pops

1 box lemon cake mix1 can creamy lemon icing1 package vanilla candy coating orvanilla barkCandy sprinkles

Bake cake as directed on box. Coolcompletely (cover and leaveovernight is best). Place cake in largebowl and with a fork, crumble it until itforms fine crumbs. Using hands ormixer, mix cake crumbs with 2/3 towhole can of icing. Chill for 1 hour.Remove from freezer and roll into 1”balls and place on parchment paper-lined cookie sheet. Place in freezerfor 15 minutes or until dough is firm.Melt vanilla coating in double

boiler. Dip stick in coating and thenstick into chilled balls. Return tofreezer to allow coating to set up(about 15 minutes).Roll balls in bark/coating and

shake off excess. Then sprinklewith colored sprinkles and placein Styrofoam by stick or place onbottom of pop back on a coveredcookie sheet. Return to the freezeror refrigerate until coating iscompletely set.Store in refrigerator.

Sugar Cookie Pops

1 package refrigerator sugar cookiedough½ can creamy vanilla canned icing1 package chocolate (milk or dark)candy coating6 oz.mini chocolate chipsFlat popsicle sticks

Cut sugar cookie dough into ¾”slices and then each slice into 4pieces. Place on waxed paper and letset for about 10 minutes to soften.Roll into balls and, with fork or cakespatula, gently press down slightly.Bake as per directions, being carefulto not over-bake. Cool completely.Place on waxed paper in freezer for15 minutes.Melt chocolate coating in double

boiler. Remove cookies from freezerand spread icing on flat (bottom) sideof half of the cookies. Spread theremaining cookies with a layer ofmelted chocolate. Return cookiesheet to the freezer for 15 minutes oruntil icing and chocolate are firm.Remove and dip popsicle sticks (up to1”) in chocolate and place betweenone of each cookie to form asandwich. Place on cookie sheet andplace in freezer for 15 minutes.

Remove and dip top 1” in meltedchocolate and then sprinkle with minichips. Return to freezer until topchocolate is set up. Store in closedcontainer in refrigerator.

Reese’s PeanutButter Cup CakePops

1 large box chocolate/devil’s foodcake mix1 can cream cheese frosting¾ cup creamy peanut butter3 regular-sized Reese’s PeanutButter Cups (melted)2 packages chocolate (melts) candycoating24 cake pop (lollipop) sticks

Prepare cake as per directions andlet cool in pan several hours or coverand leave overnight.Melt peanut butter cups in the

microwave in 30-second incrementsstirring often, until completely melted.COOL.Crumble cake with a fork or in a

food processor until small crumbsform.Mix cooled peanut butter cups with

¾ cup (up to1 cup if needed) of thecream cheese frosting. Stir in cakecrumbs with food processor or mixeruntil completely incorporated. Chill infreezer for 1 hour.Roll mixture into 1” balls and place

on wax paper-covered cookie sheet.(Should make approximately 20-24balls.) Place in freezer for 15 minutes.Melt chocolate candy coating. Dip

lollipop stick in coating about ¾ inch.Insert into chilled balls. Replace inthe freezer for 15 minutes.Remove and dip into melted

chocolate and shake off excess. Placeupside down on waxed paper on acookie sheet or in a square ofStyrofoam, placed on a cookie sheetand return to freezer for 15 minutes oruntil chocolate coating is set up. Storein refrigerator.

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StrawberryRhubarb Jam4 cups rhubarb, diced4 ½ cups strawberries, sliced2 tablespoons lime juice2 packages powdered fruit pectin1 teaspoon butter10 cups sugar

Wash jars and bands thoroughly in hotwater. Pour boiling water over lidsand set aside. Place rhubarb andstrawberries in pot and place overmedium-high heat. Add butter andthen add sugar one cup at a time,stirring constantly, until all sugar isincorporated and fruit is broken downand simmering. Turn up to high heatand bring to a rolling boil. Stir inpectin and return to full rolling boiland cook at rolling boil for 1 minute,stirring constantly. Remove from heat.Skim foam from mixture.Pour or ladle into prepared jars towithin ¼ inch from top. Clean rims ofjars with damp cloth and top with lid.Screw on bands tightly and place onjars on rack in canner filled withboiling water. Lower rack into cannermaking sure at least 2” of watercovers tops of jars. Bring back to a softboil and process for 10 minutes.Remove jars and place upright on atowel or wire rack to cool.When cool,check to make sure each jar sealedby pressing middle of the lid withyour finger. If lid pops back, it did notseal and any jam remaining unsealedshould be stored in the refrigerator.Sealed jam can be stored in pantry.Enjoy.

Red OnionMarmalade2 cups red onion, very thinly sliced1 cup dried cranberries3/4 cup brown sugar4 tablespoons apple cider vinegar1 tablespoon grated orange zest3 cups apple cider or juice1 package powdered fruit pectin½ teaspoon butter3 1/2 cups sugar

Wash half pint jars and bands thoroughlyin hot water. Pour boiling water over lidsand set aside.Cook onions, cranberries, vinegar andbrown sugar in a skillet on medium heat8-10minutes.Turn heat to high and addzest, juice and pectin, stirring constantly.Bring to a strong boil and add sugar andbutter. Return mixture to a rolling boiland cook at rolling boil for 1 ½minutes.Remove from heat and skim foam. Pouror ladle into prepared jars to within ¼inch from top.Clean rims of jars withdamp cloth and top with lid. Screw onbands tightly and place on jars on rackin canner filled with boiling water. Lowerrack into canner,making sure at least 2”of water covers tops of jars. Bring backto a soft boil and process for 17minutes.Remove jars and place upright on atowel or wire rack to cool.When cool,check to make sure each jar sealed bypressingmiddle of the lid with yourfinger. If lid pops back, it did not sealand any jam remaining unsealed shouldbe stored in the refrigerator. Sealed jamcan be stored in pantry. Enjoy.Note: Several variations of this recipesuggest serving with cream cheese orgoat cheese and crackers, mixed withsalad vinegar to use as a salad dressingor as an accompaniment to grilledchicken or pork.

Hot Pepper Jelly3 red bell peppers2 habanero peppers1 1/2 cups apple cider vinegar6 1/2 cups sugar½ teaspoon butter2 ½ packages powdered pectin

Remove seeds and stems frompeppers. Place peppers and vinegarin blender and blend until smooth.Pour pepper puree in a sauce panand place over high heat. Add sugarand butter, stirring constantly. Bring toa rolling boil. Stir in pectin and returnto full rolling boil and cook at rollingboil for 1 minute, stirring constantly.Remove from heat. Skim foam frommixture.Pour or ladle into prepared jars towithin ¼ inch from top. Clean rims ofjars with damp cloth and top with lid.Screw on bands tightly and place onjars on rack in canner filled withboiling water. Lower rack into cannermaking sure at least 2” of watercovers tops of jars. Bring back to a softboil and process for 10 minutes.Remove jars and place upright on atowel or wire rack to cool.When cool,check to make sure each jar sealedby pressing middle of the lid withyour finger. If lid pops back, it did notseal and any jam remaining unsealedshould be stored in the refrigerator.Sealed jam can be stored in pantry.Enjoy.Note: Several variations of this recipesuggest serving with cream cheese orgoat cheese and crackers, or as anaccompaniment to grilled chicken orpork.

Fresh Salsa2 pounds Roma tomatoes, finely diced2 white onions, finely diced5 cloves garlic, minced2-3 jalapenos, seeded and finelydiced4 tablespoons fresh lime juice½ cup fresh cilantro, finely choppedSalt to taste

Combine all ingredients in a bowl.Salt to taste. Cover and refrigerate for2-3 hours. Serve.

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Cucumbers withTomatoes andOnions2 large cucumbers, seeded and cutinto ¾” chunks1 pint grape tomatoes, halved1 large sweet onion, sliced1 ½ cups Ken’s Northern ItalianRomano Salad Dressing

Combine all ingredients. Cover andrefrigerate for 2-3 hours. Serve.

Tomato BasilCrouton Salad4 large tomatoes, cut into cubes6 cups firm Italian bread, crustsremoved and cubed1 large red onion, thinly sliced3 cloves garlic, minced3 tablespoons red wine or lightbalsamic vinegar½ cup extra virgin olive oil1/2 cup fresh basil, coarsely chopped1 cup feta cheese, crumbledSalt and pepper to taste

Arrange bread cubes on baking panand crisp in 400-degree oven 8minutes or until crispy but still tenderinside. Combine garlic, vinegar andoil in a small bowl. Add salt andpepper to taste. In serving bowl,combine bread cubes, tomatoes andonion. Toss with dressing mixture.Add basil and feta, stir to combine. Letsit 20 minutes and then serveimmediately.

Creamy DilledCucumbers1 large cucumber, sliced½ red onion, sliced1/3 cup sour cream1 tablespoon lemon juiceFresh dill, finely chopped to make 1 ½tablespoonssalt and pepper to taste

Combine all ingredients in a bowl.Salt and pepper to taste. Refrigeratefor at least 30 minutes. Stir and serve.

Grilled Potatoesin Foil Packs3 large baking potatoes, sliced ¼”thick (and peeled, if you prefer)4 tablespoons butter1 clove garlic, chopped1 teaspoon parsley, dried4 tablespoons waterSalt and pepper to taste4 – 12” square sheets foil

Spray foil sheet well with non-stickcooking spray or use non-stick foil.Divide potato slices among the foursheets. In a bowl, combine butter,garlic and parsley. Dot butter mixtureover potatoes. Salt and pepper. Foldfoil over potatoes to make a pouchand seal two of the three open sides.Carefully pour 1 tablespoon waterinto open end of each packed andseal immediately. Grill 8-10 minutesover medium-high heat until potatoesare tender. Serve.

BlackberryBarbecue Sauce¾ cup fresh blackberries1/3 cup ketchup1 tablespoon cider vinegar1 tablespoon balsamic vinegar3 tablespoons brown sugar1 clove garlic, minced½ teaspoon dry mustard, ground2 teaspoons worcestershire sauce

Combine cider vinegar, brown sugarand berries in a small saucepan.Cook over low to medium heat,smashing berries with a spoon untilsauce bubbles, about 8 minutes. Turnup heat to medium and addremaining ingredients. Stir well tocombine. Heat mixture until it justbegins to lightly boil. Reduce heatand slowly cook for 15 minutes,stirring constantly. If desired, presssauce through a fine metal strainer toremove seeds. Sauce will be thick.Serve.Note: This sauce is best served withgrilled salmon or pork.

Grilled or RoastedAsparagus1 large bunch asparagus, fresh,washed and snapped to remove stemends2 tablespoons olive oil3 cloves garlic, mincedSalt and pepper

Toss asparagus with olive oil andgarlic. Spread asparagus out in asingle layer on baking sheet orperforated grill pan. Salt and pepper.Bake at 400 degrees or grill onmedium-high heat 8-10 minutes,turning halfway through, untilasparagus begins to become tender.Serve.

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Maple BourbonBarbecue Sauce½ cup bourbon1 ¾ cups brown sugar¾ cup maple syrup½ cup tablespoons cider vinegar1 ½ teaspoons ginger2 teaspoons chipotle pepper powder½ teaspoon salt2 tablespoons white sugar1 cup ketchup

Combine all ingredients in a smallstockpot. Bring to a low simmer andcook, stirring often, for 30-40 minutes.Cool. Serve with ribs, chicken orpulled pork. Also great in bakedbeans.

Firecracker LimeGrilled Shrimp1 ½ raw shrimp, peeled and deveined½ habanero pepper, finely diced2 tablespoons butter, melted1-2 tablespoons olive oil1 clove garlic, minced½ limeFresh parsleySalt and pepper

Skewer shrimp on metal kabobskewers. Brush with olive oil and saltand pepper. Grill 2-3 minutes, untilshrimp are pink and just cookedthrough. Do not over cook. Gentlysauté habañero and garlic in butteruntil softened. Remove from heat andsqueeze lime into butter. Stir well.Drizzle butter mixture over cookedshrimp and top with chopped parsley.Salt and pepper to taste. Serve.

StrawberryRhubarb Pie1 package (two crusts) store boughtor homemade pie crust3 ½ cups rhubarb, sliced into ½”slices3 ½ cups sliced strawberries2/3 cups light brown sugar½ cup sugar3 ½ tablespoons corn starch1 teaspoon cinnamonPinch nutmeg¼ teaspoon salt1 egg1 teaspoon waterCoarse decorative white sugar,optional

Preheat oven to 400 degrees.Combine one egg with one teaspoonwater. Set aside. Place one preparedcrust in bottom of pie plate. Combinesugars, corn starch, spices and salt.Toss with strawberries and rhubarb.Pour into crust. Top with remainingcrust. Trim and pinch to seal edges.Cut several vent slits into top crust.Brush with egg wash. Dust withcoarse sugar. Place pie plate onto abaking sheet. Bake at 400 degrees for20 minutes. Reduce oven to 350degrees and continue baking for 1hour and 20 minutes.Watch crust andcover loosely with foil if needed toprevent over browning. Coolcompletely in pie plate on wire rack.Serve.

HomemadeLemonade2 cups sugar1 ½ cups lemon juice with pulp, seedsremoved10 cups water1 lemon with peel sliced into rounds,seeds removed

Heat one cup water in microwave oron stove top until very hot. Stir insugar until completely dissolved. In alarge pitcher, combine remainingwater with sugar syrup. Add lemonjuice and lemon slices. Stir. Serveover ice.

BlackberryLemonade2 cups sugar1 cup lemon juice with pulp, seedsremoved2 cups blackberries, divided10 cups water1 lemon with peel sliced into rounds,seeds removed1 cup whole blackberries

Heat one cup water with one cupblackberries on stovetop untilblackberries pop. Smash berries witha potato masher until completelybroken down. Stir in sugar andcontinue to heat until completelydissolved. Pour mixture through a finewire strainer to remove seeds and anyremaining pulp. In a large pitcher,combine remaining water withberry/sugar syrup and lemon juice.Stir well. Place ice in glass. Top with alemon slice and a few blackberries.Pour blackberry lemonade over fruitand ice. Serve. Note, this recipe alsoworks with strawberries orraspberries in place of theblackberries.

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Adams CountyJune 7 - June 9 –West Union Summer Fest. Fun for all ages.Contact Roy Stricklett at (937) 544-2512.

June 16Ohio River Sweep. Help clean up the river. Locations: Rome BoatRamp, Brush Creek Boat Ramp, Manchester Island Boat Ramp,Manchester Riverfront Boat Ramp. For information, contact SamPerrin at Adams-Brown Recycling at (937) 378-3431.

June 20Summer SolsticeSunsetCelebration.Sunrise to sunset.Take part in aguided hikearound theSerpent Moundeffigy.This

interpretive walk will explore how past cultures used SerpentMound as an ancient time piece.Discussions will make acomparison of this site with other cultures and solsticemarkers around the world. Contact (937) 587-3953 or visitwww.serpentmound.org.

June 242-4 p.m. Page One-Room School House Event. At the corner ofPage School Road off Vaughn Ridge Road,West Union. ContactMary Fulton at (937) 587-2043.

June 30 - July 139th Annual Country Run for Fun-Ramblin' Relics Car Show. Atthe Adams County Fairgrounds inWest Union from 9 a.m. – 3:30p.m. Contact Kenneth McCann at (937) 544-5266.

July 4Fourth of July Celebration and Lion's Club Parade 9 a.m. line up.Parade starts at 10 a.m. next to OldeWayside Inn inWest UnionLine up begins at 9 a.m. Contact Jud Paul at (937) 544-1464 orMel Pfistner at (937) 549-333.

July 15 - July 21121st Annual Adams County Fair. Held at the Adams CountyFairgrounds,West Union. For more information, visitwww.adamscountyfairground.com or call Connie McDonald at(937) 217-1522.

July 27 - July 28Indian Artifact Show at the Riverbarn in Manchester. Showtime isFriday, noon-10 p.m. and Saturday from 8 a.m. to 3:30 p.m.Contact Steve Lewis at (937) 549-4093 or Mike Evans at 937-549-1877.

July 28Adams County Genealogy Society Reunion. From noon to 4 p.m.at the Heritage Center inWest Union. For more information,contact the Adams County Genealogy Society at (937) 544-8522, Thursdays and Saturdays.

July 29See June 24.

August 3 - August 4Kinfolk Landing Days at Manchester. Celebrate the founding ofone of Ohio's oldest villages. Contact JaneWilson at (937) 549-4074

August 12 - August 13Perseid Meteor ShowerViewing. From 10 pm - 2 a.m. Everyonewill gather on property adjacent to Serpent Mound to watch thesky for meteors.We hope to take a count of how many meteorswe see and what direction they are moving. Plus, there will be aguided tour through the sky. There is no cost, but you mustregister. For more information contact (937) 587-3953www.serpentmound.org.

August 184th Annual Cowboy Copas Memorial Concert. At the Red BarnConvention Center inWinchester. Concert starts at 6 p.m.Tickets $15. Contact Lynne Newman at (937) 587-33582223 Russellville Road.Winchester, Ohio 45697.

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August 1816th Annual Marine Corps League 5-KRace andWalk. 8:30 a.m. Contact DannyBlanton at (937) 217-3516. AlexanderSalamon Airport,Winchester.

August, 26th 2012See June 24, pg 58

August 30 - September 1Fall Harvest Celebration. Carriage LaneAntiques, 180Werline Lane,West Union.Contact Anit Vogler at (937) 549-4530.

August 31 - September 2Winchester Caramel Festival. TheWinchester Caramel Festivalwill have live music, Civil War-era ghost walk, community-wideyard sales, talent shows and parade. Fun for the whole family. Formore information, contact theWinchester Caramel Festival at(937) 695-0950.

Brown CountyMay 28Memorial Day Ice Cream Social. The annual event will be held inDecatur at the Community Center located on state Route 125.The event features a variety of homemade ice cream and an oldfashioned parade. Entertainment and food is provided throughoutthe day and visitors are welcome to attend.

Now - SeptemberUlysses S. Grant grew up in Georgetown. His boyhood home,built by his father, Jesse Grant, in 1823 is a National HistoricLandmark. The homestead is open from Memorial Day to LaborDay from noon to 5 p.m.Wednesday through Sunday. The GrantSchoolhouse State Memorial is also part of the Land of GrantTour. For more information, call (937) 378-4222 or visit itawebsite at www.ohiohistory.org/places/grantboy.

July 6-7Summer National Tractor Pull Association. Events will be held atthe Brown County Fairgrounds in Georgetown. Light super stocktractors, super farm tractors, two-wheel drive trucks and modifiedtractors will be featured both nights. The cost is $15 for a singleday or $25 for a weekend pass. Advance tickets and camping isavailable. Call (937) 378-3558.

August 9-12OhioValley AntiqueMachinery Show.Theshow will becelebrating 40 years.The show grounds arelocated at theintersection of stateRoute 125 andWinfieldRoad, in Georgetown.Camping and RV sitesare available.Thethree day event will

include parades, demonstrations of antique machinery,entertainment, plenty of food and antique cars. In addition,there will be a craft area and flea market filled with antiquesof all sorts.Visit it website at www.ovams.org or call Jeff Smithat (513) 734-6272.

Clinton CountyThrough June 29Power of the Purse.We’ve carried purses as long as we’ve hadvaluables to carry. Originally named for the money they contained,purses were carried by men and women alike. Over time, thepurse fell almost exclusively into the domain of women. Few itemsin our lives speak so clearly of our public and private lives. See aspecial exhibit at the Clinton County History Center, 149 E. LocustSt., through June 29Wednesdays through Fridays from 1 to 4 p.m.Over the years, nearly 100 purses have been donated to thecenter. For more information, call (937) 382-4684. Admission is $5.

Through Dec. 14Undie Cover. Ladies’ undergarments,which can be a delicate matter,are the focus of an educational and entertaining journey through thecollection at the Clinton County History Center, 149 E. Locust St.,Wilmington,Wednesdays through Fridays from 1 to 4 p.m., vintageundergarments spanning a 70-year time framewill be on exhibit atthe center. For information call (937) 382-4684.Admission is $5.

Through Dec. 14Patterns and Prints. See an exhibit titled “Patterns and Prints:Quaker Quilts and Textiles” through Dec. 14, Monday throughFriday from 9 a.m. to 4 p.m. at the Quaker Heritage Center on thecampus ofWilmington College. Join in a celebration of theheritage of southwest Ohio through the quilts and textile leftbehind by residents of Clinton andWarren counties over the past200 years. For information, call 937-382-6661, ext. 719 or [email protected]. Free admission.

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Through June 29Windows and Mirrors — This unique and powerful travelingexhibit provides an opportunity to see ourselves in depictions ofthe war in Afghanistan through the eyes of more than 40 artistsand children from around the world, including U.S. students. Theexhibit can be viewed through June 29, Monday through Friday,from 9 a.m. to 4 p.m. at the Quaker Heritage Center on thecampus ofWilmington College, 1870 QuakerWay,Wilmington.The sponsor of the exhibit is the American Friends ServiceCommittee, a Quaker organization dedicated to peace andnonviolence. Free admission.

Through June 15PickYour Own — Here’s your opportunity to pick your ownasparagus at Brausch Asparagus Farm, 2514 Center Road,Wilmington. See how and where asparagus grows. Forinformation, call 937-382-2384.

August 17 - August 18Wilmington Art and Pottery Festival. August 17, 12 p.m. to 9p.m. and August 18, 9 a.m. to 6 p.m. at the Roberts Center,located at 123 Gano Road,Wilmington.The show featureshigh quality art and pottery including hand-thrown pottery,glassware,weaving, sculpture, jewelry,wall art and more willbe highlighted.This juried show delivers quality art itemsfrom functional to ornamental. Expect demonstrations, foodand a great time for all. Cost is $4 per adult; children 12 yearsold and under are free.

June 8Banana Split Festival. The annual festival will be held from 4 to 8p.m. at J.W. DenverWilliams Park, located at 1326 Fife Ave. inWIlmington. Join us at the nation’s only Banana Split Festival. Thiswill be our 18th year. Enjoy free concerts, continuousentertainment, a cruise-in of classic cars, crafts and collectibles,games, rides, unique food and, of course, Banana Splits!Admission is free.Visit www.bananasplitfestival.com or call (877)428-4748 for more information.

June 16 - 172012 Summer Solstice Lavendar Festival. Peaceful AcresLavender Farm will hold its 4th annual Summer Solstice LavenderFestival from 10 a.m. to 6 p.m. at Peaceful Acres Lavendar Farm,2391 Martinsville Road. Experience the overwhelming beauty oftwo acres of certified organic lavender in full bloom. There willalso be lavender food, vendors, u-pick, wreath and wandworkshops, yoga in the field, massage therapy, children’sactivities, music and more. Admission is free.Visitpeacefulacreslavenderfarm.com or call (937) 242-5055 for moreinformation.

July 8-July 14Clinton County Fair. Located at the Clinton County Fairgrounds,958W. Main St. inWilmington. Enjoy seven days of action in Julywith live entertainment, harness racing, an antique tractor pulland a demolition derby. If you enjoy animals, be sure to catch theJunior and Senior Fair Shows of cattle, sheep, hogs, rabbits,chickens, horses and pets. Discover what a great county fair islike. Cost is $6; children eight years old or younger are free. Call937-382-4443 for more information.

Fayette CountyMay 26 - 27Bash and Crash Demolition Derby. Fayette County Fairgroundsgrandstands. Admission fee. Call Fayette County AgriculturalSociety at (740)-335-5856.

June 2Truck Pull. Fayette County Fairgrounds grandstand, 7 p.m.,Admission fee. Call Fayette County Agricultural Society at (740)-335-5856.

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June 9Motorcross competition. Fayette County Fairgroundsgrandstands, Admission fee. Call Fayette County AgriculturalSociety at (740)-335-5856.

June 10Dragon Angels Car Show: Dragon Angels Anniversary Show, 11a.m. at the Fayette County Fairgrounds.

June 14 - 16The Pfeifer’s Camp Meeting 2012.Washington Court House. Fourdays of family fun and devotion featuring gospel music, golfing,camping, and shopping excursions and more. This is sponsoredby the Pfeifer’s Evangelist Association. Please call (740) 335-9641for reserved seat tickets. General admission is free.

June 16Relay for Life. Saturday at noon until Sunday June 17 at 6 a.m. attheWashington Court House Senior High School track. AnnualAmerican Cancer Society fundraising event. For information, callMarie Cooper, (740) 505-2807.

June 16 - 2424th Great Ohio Bicycle Adventure (GOBA). Will be inWashington Court House onWednesday, June 20 and Thursday,June 21 at theWashington Senior High School.

July 3 - 4Fireworks, July 3 inWashington CH. and July 4 in Jeffersonville.These events start at dusk.

July 16 - 22Fayette County Fair.Washington CH. The agricultural highlight ofthe year, featuring demolition derbies, tractor and truck pulls,harness racing and many other events. Sponsored by the FayetteCounty Agricultural Society. (740) 335-5856.

Highland CountyMay 24-26 AMVETS Post 61 Bluegrass Festival. AMVETS Park,10539 North Shore Dr., Hillsboro, Ohio. Bluegrass music,camping, picking all night. For more information, call (937) 393-2900 or (937) 763-6666.

May 25-27Memorial Day Events, Rocky Fork.

May 26 Memorial Day Remembrance, Pike Lake.

Starting in May Lavender Field Day at Springbrook Meadows,11821 US 50 E., Hillsboro, Ohio. Call (937) 365-1632 or [email protected] for more information or visitthe website at www.ohiolavender.com.

JuneHighland House Museum, 151 E. Main St., Hillsboro, opens forthe season. The c. 1842 federal-style house has extensivecollections relating to the cultural, historical, farming, arts,pioneer and manufacturing history of Highland County. Specialdisplays and monthly historical society meetings. For moreinformation, call (937) 393-3392.

June 1 Hillsboro Uptown Business Association, First Friday Car Show,5-7 p.m.

June 9Christmas In June, Paint Creek .

June 16 Father's DayMini Golf Tournament, Paint Creek.

June 16 Father's DayWeekend, Rocky Fork.

June 17 Father's Day special events, Pike Lake.

June 23 AppalachianMusic Festival, Pike Lake.

June 30-July 2Campsite and bike decorating, Paint Creek.

July 5-7 Festival of the Bells. In downtown Hillsboro, Ohio. Festivalcelebrates the C.S. Bell Company and the bells heard around theworld. Food booths, crafts, rides, historical displays and highquality entertainment, Hillsboro Uptown Business AssociationCustomer Appreciation Days. For more information, call (937)393-9957 or visit www.festivalofthebells.com.

July 5-7 July 4 weekend events, Rocky Fork.

July 7 July 4 weekend events, Pike Lake.

July 20,21,22Greene Countrie Towne Festival. In downtownGreenfield, Ohio. Celebrating the industrial history of Greenfield,historical displays, food booths, crafts, entertainment, historicalsociety buildings are open for the festival, cruise-in, fun for thewhole family. For more information, call (937) 981-3500.

July 21 Railroad Days Rendevous, Pike Lake.

July 21-22Dog Days, Rocky Fork.

July 28CampersYard Sale, Paint Creek.

August 3Hillsboro Uptown Business Association,First Friday Car Show, 5-7 p.m.

August 4 CampersYard Sale, Rocky Fork.

August 5 SATH Car and Bike Show, Rocky Fork.

August 11 Huckleberry Finn Fest, Paint Creek.

And one more thought ...

If people concentrated on the really importantthings in life, there'd be a shortage of fishingpoles. ~ Doug Larson62

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