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SaltFlavor for Everyday Life

www.thesaltmagazine.com

March/April 2015

Publisher Pamela Stricker pstricker@civitasmedia.comEditor Lora Abernathy labernathy@civitasmedia.comFood Editor Andrea McKinney amckinney@civitasmedia.comLayout Design Tina Murdock tmurdock@civitasmedia.com

SalesAdams County Billy Maxfi eld(937) 544-2391 bmaxfi eld@civitasmedia.com

Brown County Billy Maxfi eld(937) 378-6161 bmaxfi eld@civitasmedia.com

Clinton County Laura Kasserman(937) 382-2574 lkasserman@civitasmedia.com

Fayette County Sherri Sattler(740) 335-3611 ssattler@civitasmedia.com

Greene County Barb VandeVenter(937) 372-4444 bvandeventer@civitasmedia.com

Highland County Sharon Hughes(937) 393-3456 shughes@civitasmedia.com

Madison County Stephanie Collins(740) 852-1616 scollins@civitasmedia.com

Contact SALT:editor@thesaltmagazine.com

761 S. Nelson Ave.Wilmington, OH 45177

(937) 382-2574

SALT is published six times a year by Civitas Media, LLC and is available through the

Georgetown News-Democrat, Hillsboro Times-Gazette, Ripley Bee, Washington CH Record-Herald, West Union

People’s Defender, Wilmington News Journal, Xenia Gazette, Fairborn Herald, Beavercreek News-Current, Sugarcreek Bellbrook Times, and The Madison Press.

All Rights Reserved. Reproduction of any material from this issue in whole or in part is prohibited. SALT is free to our subscribers and is

also available at each of the newspaper offi ces.

Please Buy Locally and Recycle.

Follow us on Facebook(The Salt Magazine)

and Twitter(TheSaltMagazine).

Hide & Shake

On the Cover

Find the shaker in this issue. Email editor@thesaltmagazine.com and be entered to win a $10 grocery card. Please include your mailing address and a phone number. All entries must be received by April 10, 2015.

YOU could be our next winner!

This photo was taken at Alice’s Laid-back Living at Coyote Creek Farm, 8871 State Route 124 in Hillsboro. The shop is owned by Alice Wilson.

Congratulations to our most recent winner, Suzann Rogers of Wilmington.

In the January/February 2015 issue, the shaker was hidden on page 34 on

the right side of the second photo.

Photo by Todd Kessinger of Hillsboro

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SaltCONTENTS

features

columns

12

16

26

28

12

98

21

34

22

38

2836

26

Candidates cook up funBy Gary Abernathy

Salt notesBy Lora Abernathy

16 Clean eatingBy Andrea McKinney

Publisher’s noteBy Pamela Stricker

Unique Easter Day brunchBy Tyler Viars

Confessions of a sentimental hoarderBy Kay Frances

A recipe for healthBy Jeff Gilliland

Out & About

Distilling the facts of modern-day moonshineBy Monica Schultz

Secrets of raised bed gardeningBy Steve Boehme

Creating a homeBy Sarah Allen

Banana Salad ................ 24

Brown Sugar

Pecan Cookies .......... 24

Calico Beans ................. 24

Chicken Salad .............. 18

Chocolate Banana

“Ice Cream” .............. 19

Corn Souffl e .................. 24

Golden Carrot Cake .... 24

Ham Loaf ....................... 24

Jenny’s Chili .................. 10

Peanut Butter and Jelly

(done clean) ............... 18

Quail and Waffl es ......... 21

Slow Cooker

Superfood Soup ........ 19

Sweet Bread .................. 24

Recipe Index

Salt Shakers

In each issue of Salt, we try to feature photos of creative salt and pepper shakers from our readers’ collections. Please submit photos and descriptions to editor@thesaltmagazine.com

by April 10, 2015 for consideration for printing in a future issue.

“These shakers were in style in the 1970s because of their color. (Their) large size made them handy for a family of fi ve.”

— Connie KilgoreMt Carmel, Ohio

“I got this salt and pepper shaker for my mom, probably in the 1960s. Mom has passed and I now have it.”

— Thelma HimesXenia, Ohio

“These two little kitty salt and pepper shakers used to sit on a shelf in my grandparents’ kitchen when I was growing up. I asked for the set after both of them had passed away. I still have them today and just recently bought, and am living in, their home. The two little cats are back sitting proudly on the same shelf as they did for many years.”

— Kim Knauff Clinton County, Ohio

HUCKHuckleberry “Huck” dwells in Berrys-ville with fellow critters and his people, Pop and Mame. He is a 29-inch tall miniature horse that is big on person-ality and loved by many. He delights

in observing the human condition, and sharing his thoughts on mankind and the Lord.

How I wish for words. Real words, not just the ones that Mame pens for me.

I long for words that drift from my own mouth and fl oat softly on the air and fi nd their way, landing in the ears of those whose hearts need the healing oil of the sweet truth.

I have been a mute leaning post to many a soul that needed to share their burdens and secrets with someone, those whose fear of judg-ment and ridicule were greater than the weight of their secrets. I am a safe harbor for them to dock their torments in as I can neither mock nor repeat for my lack of human speech.

Folks have confessed to me their failures, imperfections, disappointments, broken spirits and hearts. My mind aches to give them the comfort of kind, guiding words. Yet my mouth is sealed by my creator.

Only once in the history of the world was an animal given voice, and I am proud to say it was a member of the equine family. It was a donkey and she was given speech to help make Balaam aware that there was an angel because she could see it and he could not.

When Jesus rode into Jerusalem, the crowd praised him, the Pharisees told Jesus to rebuke them. Jesus said if they were quiet the stones would cry out. All of nature can speak, but all of nature lays quiet listening for the one creature that has been granted words to use them wisely.

There are the wise who speak carefully and

kind. There are also many that throw words around recklessly and carelessly, wounding souls and killing dreams in their wake. Words have great power to heal and great power to destroy. Most men give them little to no consid-eration, therefore taking no responsibility for the casualties their comments produce.

I know many who are kind. They are another story, a happier story for another day, but I have been touched by a number of the traumatized this past month and that brings me to my own heartache of not having the very thing that hurt them, so that I might help: words.

Words and Hearts should be handled with care,for words when spoken and hearts once brokenare the hardest things to repair.— Author Unknown

EDITOR’S NOTE: Huck can’t really write, but his mame, Carmen Newman, pens his thoughts on his behalf.

Choosing words wisely6

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On a recent visit to Alice’s Laidback Living outside of Hills-boro to do a photo shoot for the cover of this edition of Salt, I got inspired by the beautiful store, the décor, the clever arrange-ments of furniture, the gently burning fi re, the lilting music. It was a delightful repass and escape from the snow and cold that blanketed the countryside. So much light and so many tex-tures. Such a sense of peace. My senses were awakened!

I came back home and began to take stock of my own décor (I use that term loosely); to look around at what had become clutter, rooms that could use a sprucing up.

“Where did all this stuff come from?” I mutter to myself and then, “I’m going to have a garage sale!” But who am I kidding? I have been going to have a garage sale for the past six or seven years.

But I am determined to begin some serious spring cleaning and spruce things up. Out with winter, in with spring!

My 8-year-old grandson, Ben, is even in the spirit of remodel-ing and a sudden desire to redo his bedroom. He spent a lot of time collecting ideas on Pinter-est.

“I love Pinterest!” he ex-claimed.

Pinterest? Really? He’s only 8!All these redecorating ideas

have me also thinking it would be a really good time to consider doing some spring cleaning in me; taking inventory of the rooms of my soul. Time to get re-freshed mentally and spiritually.

Using the analogy of my home, I have decided to apply the prin-ciples of cleaning and organizing to myself. Start with deep clean-ing one room at a time.

Here are some examples of some of the rooms going through a makeover or just a good cleaning:

• Closet – shedding those garments of heaviness for the garments of joy.

• Family room – prioritizing family time, intentional set-aside time for each, sensitive to needs of family members.

• Laundry – scrubbing away the dirt, the resentment or unfor-giveness that has tried to camp in my mind.

• Dining room – planning social times, time of breaking bread with family, friends, inti-mate dinners and conversation. Considering the food we share, the things we talk about, how I can encourage another over a meal.

• Kitchen – What food am I consuming? Maybe I need to consider my spiritual food. What am I taking in? What I take in is what comes out. It’s the GIGO theory — garbage in, garbage out. The more “junk food” I feed my brain, the more junk comes

out of my mouth. What am I “cooking up” that truly inspires me, inspires others around me?

• Bedroom – How am I do-ing taking care of myself? Am I getting enough rest, private and intimate time with my husband.

• Bathroom – looking in the mirror, self-refl ection. How do others see me? I want them to see someone who is interested in them, caring, not self-ab-sorbed. I need to wash away that selfi shness. I don’t want past mistakes, decisions to defi ne who I am today. They are part of my history, but today begins a new chapter.

Wow! I have a lot of work to do! Better get busy. Want to join me in a little spring clean-up?

In the meantime, please pass the salt!

Happy spring!

Pamela Stricker

Spring Cleaning from the inside out

Salt ScoopSend us your

favorite homegrown vegetable recipes.

We may feature them in the next issue.

We want your recipes! Please send them by April 10, 2015 to editor@thesaltmagazine.com, and please include your name

and address (we only publish the town). Email us photos of your dish

as well. Every submitted recipe will be entered in a drawing

for a $25 grocery card.

Congratulations to Jenny Curl of Washington C.H. who won for her Jenny’s Chili recipe

submitted for this edition of Salt.

Check it out on page 10

SaltNotesWhen I was younger, I dreamed of moving to

Ohio.I loved my home state of West Virginia, but,

always the adventurer, I wanted to live elsewhere. Ohio was perfect. It was a much bigger state with vibrant major metros — and it was right next door.

I am proud to announce that this past February was my 10-year anniversary of being a Buckeye.

My husband, Gary, and I met in December 2001 at an event he was coordinating for his new job. He had just moved to West Virginia from Columbus for work. Three short months later, we were wed.

Three years later, he took a job in Dayton where we lived for two years. He then started his own consulting business. This meant he could work from anywhere, so we moved back to his home county of Highland to be closer to his kids. We’ve been here ever since.

I have developed a passionate heart for south-west Ohio. When I was the online editor for some of our newspapers in the area a few years ago, I was privileged to travel the region. I fell in love with the scenery, the people, the culture, the vibe of this unique land.

With each story from our contributors in this magazine, I learn something new and special about this area, and it makes me appreciate my life here even more.

Two issues back, Salt magazine celebrated its fi fth-anniversary edition. We have shared many stories of this region during the last fi ve years. We know there are many more to tell.

If you have a story idea, shoot me an email at labernathy@civitasmedia.com. I can’t promise we can pursue each idea, but we certainly would like to have your suggestions to consider.

My favorite stretch of road in these parts is eas-ily State Route 247 from Hillsboro to West Union. The further south the road takes you, the sharper the curves, the steeper the roads and the more abundant the hills become. It reminds me of West Virginia.

After 10 years, I still miss my home state im-mensely. My roots and soul will always belong to the hills. But I’m grateful and thrilled life brought me here to this great place.

O-H! …

O-H … Oh-Yeah!

lORA ABERNATHYLora is the editor of Salt magazine. She competes in triathlons and just loves life.

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Reader Recipe

Jenny’s ChiliIngredients:1 and 1/2 to 2 pounds hamburger1 bell pepper1 small onion1 package of Lipton onion soup3 teaspoon taco mix1 4-oz. can of tomato paste1 can tomato soup1 can tomato juice1 can Brocks chili mix beans1 can (regular size) Brocks chili mild beans

1 1-pound can Hanover kidney beans

Directions:Start by browning the hamburger in a skillet. After

browning, add the taco mix to the hamburger. Dice the onion and bell pepper to 1/4 inch in size.

In a large pot, add all the cans of beans, tomato soup, tomato paste (save the tomato juice for last as the amount is dependent on whether you like your soup thick or not).

Add the chili pepper, garlic salt, Lipton onion soup mix, diced onion and bell peppers and hamburger. Add the tomato juice to your liking. Mix the chili with a big spoon and add salt and pepper to your taste. Cook on a low setting. Stir frequently.

This recipe comes

from Jenny Curl of

Washington C.H. who wrote that she reads each issue

of Salt.

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Candidates cook up fun

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Story by Gary Abernathy

This year’s annual Salt Home-makers Show will feature a culinary “Battle of the Mayoral Candidates,” as Pam Limes, Steven Williams and Drew Hastings will square off to see who can cook up the best dish in front of hundreds of guests at the Patriot Center at Southern State Community College, Hillsboro.

Limes and Williams are run-ning for mayor of Hillsboro in the Democratic primary election, with the winner taking on incumbent Republican Hastings in November.

But on April 30, the three will team up with their respective cook-ing partners to engage in some light-hearted fun and entertain-ment.

Limes will pair up with former Hillsboro mayor Betty Bishop. Wil-liams will partner with his cam-paign treasurer, Rachel Hudson. Hastings will team up with Bob Lambert, director of the Highland County Convention and Visitors Bureau.

The teams will take turns sharing their favorite recipes and demon-strating their unique set of skills in the art of cooking or baking.

“This will be a lot of fun,” said Sharon Hughes, business develop-ment manager for The Times-Ga-zette. “Politics can be serious, but it can also be fun, and we appreciate these candidates taking time out of their busy schedules to show everyone a side of themselves that might not otherwise be seen on the campaign trail.”

The 27th edition of the Salt Homemakers Show will be held Thursday, April 30 at the Patriot Center at Southern State Commu-nity College.

Hughes will once again emcee the show along with Leslie Ramsey of WVNU. Pamela Stricker, Lora

Battle of the Mayoral CandidatesWho’s the best cook?

PAM LIMES with Betty Bishop

STEVEN WILLIAMS with Rachel Hudson

DREW HASTINGSwith Bob Lambert

‘15 Homemakers Show

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Abernathy and Andrea McKinney the pub-lisher, editor and food editor, respectively, of Salt magazine will welcome attendees to the show and help distribute as many as 100 gifts and door prizes throughout the program.

For several years, the popular show has been held in the auditorium at Southern State, with vendors setting up their exhibits in several SSCC hallways connected to the atrium.

Moving to the Patriot Center will result in all vendors being located in the same space around the perimeter of the large Patriot Center interior.

“This will be a wide-open experi-ence and a lot of fun for our vendors and guests,” said Hughes.

Tickets at $7 each can be reserved now by calling 937-393-3456 or stopping by the newspaper office at 108 Gov. Trimble Place in Hillsboro.

As always, the event will support the Highland County Homeless Shelter. Any-one bringing five cans of food will receive one door prize ticket. Bringing 10 cans of food will net three door prize tickets.

Doors will open at 4 p.m. for guests to enjoy the many displays exhibited by local vendors, and the show will begin at 6 p.m.

Vendors wishing to participate with booths or tables can reserve spots by call-ing 937-393-3456.

Gary Abernathy | Salt MagazineLast year’s Salt Homemakers Show drew another large crowd to the auditorium at Southern State Community College. This year’s show will be held at SSCC’s Patriot Center.

GARY ABERNATHYGary is a regional content director for Civitas Media in Hillsboro.

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Clean eatingStory by Andrea McKinney

What is clean eating?

The concept is based around eat-ing three meals and two to three small snacks a day. Those meals include a lean protein, unlimited fruits and veg-etables, whole grains, nuts, beans and eggs; all while avoiding white flour, refined sugars, breads and pastas, as well as staying away from additives and preservatives.

Clean eating also means swear-ing off anything high in saturated and trans fats, any processed foods and anything fried or high in sugar.

Are you up for a challenge?

Karla and David Banks, owners of Plain City Fitness, 240 W. Main St., Plain City, have a connection with clean eating and the clean eating challenge that has helped keep their gym busy.

Karla is a coach for MyCleanEat-ingChallenge.com and an advocate for the lifestyle-changing way to live and eat that has people all across the country eating differently.

“It’s not like a new fad diet,” Karla

What’s the fuss all about?

Someone on the outside might see clean eating as a trend or just another diet idea, but those who do it are quick to point out that it’s more a way to live every day life.

And this lifestyle seems to be everywhere lately. So, what exactly does it mean?

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“It’s not like a new fad diet. The simplest way to describe it is you’re eating the basics. If it doesn’t come from the ground or doesn’t have a mom, you don’t eat it.”

— Karla Banks, clean eating coach

David and Karla Banks, owners of Plain City Fitness, have seen a tremendous increase in the clean eating program and the clean eating challenge that the two have helped promote through the workout facility.

said. “The simplest way to de-scribe it is you’re eating the basics. If it doesn’t come from the ground or doesn’t have a mom, you don’t eat it.”

According to its website, My Clean Eating Challenge is a 10-week program that teaches people to eat real food in real life for real health benefits. It says through education and accountability challenges, it enables participants to make long-term lifestyle changes through eating whole foods.

“The challenge is something we started three years ago at Plain City Fitness,” Karla said. “It’s something that has really gotten popular.”

Teams of participants pay a registration fee and compete in a weight loss challenge against each other for prizes, all by fol-lowing the 10-week program.

“A year ago, we had 40 people in the challenge and right now we have 257 people doing it for this 10-week ses-sion,” Karla said.

Many of those participants live in and around Plain City in Madison County, but there are people doing the program in different states around the country.

“It’s snowballing,” she said. “We have people in New York, Wisconsin and Kansas doing it.”

The idea of competing as a team helps give participants a support system, as well as provides individuals a chance to take personal accountability be-ing part of a team. It also helps

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to keep the lights on at Plain City Fitness.

Those in the 10-week program get one-on-one clean eating coaching, weekly clean eating webinars, a client portal for reci-pes, personal progress tracking and resource center access.

“Clean eating becomes a lifestyle,” Karla said. “After two weeks, people are sleeping better, feeling better. The weight loss is usually right around one percent per week. It’s not like a crazy fad diet, the weight loss is consistent.”

There are three 10-week chal-lenges a year. Banks said roughly 75-80 percent of those who do the challenge continue to eat clean afterward.

Tips from a clean eater

Barbara Perenic, of Columbus, said she has been eating clean for a few years after struggling with Crohn’s Disease and Ir-ritable Bowel Syndrome since college.

“Most doctors won’t recom-mend any particular diet, but it just makes sense that food is a factor in a person’s health or ill-ness,” she said.

Sticking with foods that are homemade, fresh and not pro-cessed has provided the best results, she said.

For the new clean eater, Peren-ic recommends starting simple.

“Eating clean means eating simply and cooking with simple ingredients. Back to basics,” she explained. “If you can’t pro-nounce an ingredient or spell it out loud, don’t eat it.”

Instead, the foods should be the ingredient, she says. Fill your plate with fresh things and pre-pare your own as much as pos-sible. Shop around the outside of the store but don’t forget about staples, like grains.

“Think of the success of Chi-potle — basically a taco bar,” she said. “This is so simple to do at home and everyone can build their own dinner.”

Clean eating requires more regular shopping, better meal planning, and trying new things and may be more expensive to get started, but it’s so worth it.

Looking to start eating clean? Here are a few recipe ideas.

Peanut Butter and “Jelly” SandwichIngredients:1 slice whole wheat bread or wrap2 tablespoons natural peanut butter (only ingredient is peanuts)1/3 cup fresh or unsweetened frozen ber-ries (blueberries, strawberries raspber-ries, blackberries, or bananas work too)1 teaspoon honey (optional)Directions:

Spread peanut butter on top of bread. Slice or smash berries and spread on top.

Chicken SaladAdapted from heandsheeatclean.comIngredients:6 boneless, skinless chicken breasts1 1/4 cup plain Greek yogurt4 tablespoons unsweetened

vanilla almond milk1 cup celery1 cup onionsBunch of organic grapes

(approximately 2 cups)Sea salt, to tasteBlack pepper, to tasteOnion powder (optional)Pecans or walnuts (optional)Directions:

Boil your chicken breasts until cooked through. This is a very important step. I boiled ours as listed here with organic chicken broth, minced garlic, sea salt and pepper. It is very important to not over-cook your chicken. Boiling instead of baking the chicken for the recipe makes a huge difference.

Dice celery and onion. Place aside. You could also half or quarter your grapes.

Let chicken cool to room temperature. Once cooled, shred (I just used my hands) or cut into pieces.

Combine Greek yogurt and unsweet-ened almond milk using a whisk.

Add chicken to a large bowl and cover with Greek yogurt/almond milk mixture. Stir.

Add grapes, sea salt, black pepper and onion powder (optional). Stir.

Garnish with pecans or walnuts (op-tional, this will add healthy fats).

Refrigerate for 30-45 minutes before serving.Clean eating

snacks to try• Apples with natural

peanut butter• Strawberries• Pumpkin seeds• Sliced bell pepper• Hard-boiled egg• Smoothies• Popcorn• Vegetables

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ANDREA MCKINNEYAndrea is the editor of The Madison Press in London and the food editor of Salt magazine. An

OSU graduate, she enjoys piddling in her garden, making way too much food than two people ever need, singing in the car and exploring photography.

Clean up your diet in five weeksWeek 1:

Add real fruit and vegetables to every meal.

Week 2: No more fast food. Ever!

Week 3: Give up white breads and grains. Switch to whole wheat bread, brown rice and whole wheat pasta.

Week 4: Use a fruit or vegetable as the base of every snack.

Week 5: No more soda or sugary drinks.

Slow Cooker Superfood SoupAdapted from skinnyms.comIngredients:2 cups sliced carrots1 large sweet potato, cut into 1/2” cubes1 cup fresh or frozen green beans1/2 cup fresh cilantro, chopped1 small onion, diced1 clove garlic, minced2 (15 ounce) cans black beans, drained and rinsed1/2 teaspoon crushed red pepper flakes1/2 teaspoon black pepper1 teaspoon chili powder1 teaspoon cuminKosher or sea salt to taste2 cups vegetable juice2 cups vegetable broth, low-sodiumDirections:

Combine all ingredients in the slow cooker, cover and cook on low 6-8 hours, or until veg-gies are tender. Add a tablespoon of reduced fat cheddar cheese, if desired.

Note: If you prefer a less subtle onion and garlic taste, saute onion in 1 tablespoon olive oil until tender, about 5 minutes. Add garlic and saute 1 additional minute. Add to slow cooker along with other ingredients.

To make this even more of a Superfood Soup, add 2 cups coarsely chopped kale the last 5 minutes of cooking, or until wilted.

Chocolate Banana “Ice Cream”Makes one servingIngredients:1 frozen banana (cut in slices)1 tablespoon unsweetened cocoa powder1/4 cup unsweetened vanilla almond milkDirections:

Combine everything in a blender or food processor, and blend until smooth. Eat immediately for more of a soft-serve feel, or freeze and scoop out for later.

Tip: To freeze bananas, wait for them to brown and then slice and seal in snack-sized zip top baggies and store them in the freezer door. This way, they’re already divided into single servings, and can be tossed right into the blender when needed.

Chris Miles contributed to this article.

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Since 1949937-393-4258

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Story and photos by Tyler Viars

Having lived the better part of the last de-cade south of the Mason-Dixon Line, I have indulged in many pounds worth of chicken and waffles.

To my northern friends, this may sound like a stretch but you have to trust. The com-binations of crunch, salty and sweet tantalize my palate.

I must commend my mother. Waffle House has nothing on her. She makes the best Belgian waffles on the planet. No fancy ingredients but flawless technique.

Utilizing her recipe, I infuse the waffles with fresh herbs and green onion to give a savory touch. One forkful of this recipe will have your taste buds whistling, “Bob White!”

Waffle Ingredients:Makes 10-12 individual squares2 1/4 cups sifted all-purpose flour4 teaspoons baking powder3/4 teaspoon kosher salt2 1/4 cups milk1/2 cup canola oil2 teaspoons parsley1 teaspoon fresh thyme leaves2 tablespoons green onionQuail Ingredients:4 semi-boneless quail (I de-boned the

breasts)2 cups all-purpose flower2 1/2 teaspoons garlic powder1 teaspoon onion powder1/4 teaspoon cayenne1 1/2 teaspoons paprika2 teaspoons kosher salt, plus more for sea-

soning to finish2 teaspoons fresh cracked black pepper3 cups buttermilk3-4 tablespoons of your favorite hot sauceFor Frying:2 cups peanut oil2 cups lard

Blackberry Bourbon Maple Syrup Ingredients:1 cup Grade B maple syrup1/4 cup blackberry or your favorite bour-

bon (the rest is for your drinking plea-sure)

1/2 teaspoon cracked black pepper1 tablespoon vanilla extractTo Serve:Favorite hot sauce

Powdered sugar for dustingDirections:

I think it only right to pour yourself a bour-bon to begin this adventure.

To start, season the quail with kosher salt and fresh cracked pepper. Place the seasoned birds in a non-reactive container and cover them with the buttermilk. I recom-mend a minimum 4 hours, with overnight being even better.

Before we begin the batter, preheat the waffle iron, as well as the oven, to 200 de-grees. In a large bowl, mix the flour, baking powder, parsley, thyme, green onions and salt, whisking to combine. In a separate bowl, mix the wet ingredients: milk, eggs and sugar. Stir the wet ingredients with the dry and incorporate until fully combined.

Spray the waffle iron with non-stick spray and pour approximately 1/4 of the batter and cook based on your manufacturer’s suggestion or until the waffles are perfectly golden brown. Place the cooked waffles on a parchment-lined baking sheet and keep them warm in the oven. Repeat the process with the remaining batter. Based on the weather, humidity and barometric pressure, it usually makes 4 whole waffles. I hope you are sensing the humor.

Remove the marinated quail from the refrigerator to bring to room temperature.

Place a medium-sized saucepan over high heat and add the bourbon. Allow it to come to boil and cut the heat to medium-low. Let the bourbon reduce by about half.

Kill the heat and add the maple syrup and vanilla. The residual heat from the pan will heat the syrup. Hit it with a few cranks of fresh cracked black pepper.

Now, let’s fry. Combine the flour, garlic powder, onion powder, cayenne, paprika, salt and pepper. Place a large 10-12 inch cast iron skillet, with the lard and the oil, over medium-high heat. Using a candy or frying thermometer, heat the lard to 375 degrees and reduce the heat to medium. Working fairly fast, remove the quail from the but-termilk, let the excess drip off, drop them in the seasoned flour and gently place into the hot oil. Fry the birds for approximately 2 minutes per side or until they get deep golden brown. You know the color. Place the cooked quail on a paper-towel lined plate to drain and hit them with some salt.

My favorite way to eat this heavenly con-coction is by placing the quail on top of the fluffy waffle. Drizzle some of the bourbon infused maple syrup over the top and hit it with some powdered sugar. To take it to the stratosphere, pop with some of that hot sauce. It’s hot, salty, sticky and sweet. Heed this piece of advice: make extra! You are sure to have a “covey” of your closest friends knocking! Hunt, cook, share, enjoy.

Easter Day brunchUnique

TYlER VIARSTyler is a Wilmington resident and former contestant on season five of the Fox TV show “Master Chef.”

Covey of Quail and Waffles with Blackberry Bourbon Maple Syrup

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When staff members at Hillsboro Middle School/High School see a student in need, there’s a “Spirit Fund” they can turn to for help. But the fund is not bottomless, so a couple of school librarians decided to do something about it.

They’ve put together a 69-page cook-book they’re calling “Looney Spoons.” The title is partially a play on the book’s cover, designed by art teacher Tania Hendricks, that features an Indian head adorned with a headdress, in keeping with the school’s symbol. But instead of feathers, the head-dress is decorated with spoons.

In addition to recipes, the book has weights, measures and roasting charts in the front, and etiquette tips like how to fold a napkin in the back. Because they’re held together with three-ring binders, the books resemble a school notebook more than some cookbooks. But the binders are being used so more pages can be added in the future.

“There is just a lot of need, so that’s why we decided to do something,” said Lori Brock, a librarian who’s working on the project with fellow librarian Joni Willer, among others. “If you didn’t work at the school and didn’t see it, you wouldn’t think it’s that bad. But when you deal with it on a daily basis, it gets to you.”

The book is on sale for $10. Orders can

be placed by calling Brock at the school at 937-393-1121 or emailing lbrock@hcs-k12.org. The book will also be on sale at the Salt Homemakers Show scheduled for April 30 at the Patriot Center at Southern State Community College in Hillsboro.

Brock and Willer were preparing a Thanksgiving display for the library when the idea to help the Spirit Fund dawned

on them.“We thought, ‘Why not do a display with

recipes on it?’ and it kind of grew out of that,” Brock said.

All proceeds from the sale of the cook-book go to the Spirit Fund.

When a teacher sees a student in need, the teacher contacts a designated school employee. That employee then checks with the high school principal and if the principal gives the OK, the teacher or the designated employee uses a credit card to purchase whatever the student needs.

In the past, the fund has been used to purchase shoes, clothes, alarm clocks, gym clothes, coats, socks, book bags, school supplies, personal hygiene prod-ucts, gas cards for families traveling to hospitals far away to be with other family members, and has even been used to help pay funeral expenses for at least two students.

Photo courtesy Hillsboro City SchoolsProceeds from the sale of “Looney Spoons” cookbooks benefi t students in need at Hillsboro.

A recipe for help

Proceeds from cookbook will assist kids in need

Story by Jeff Gilliland

JEFF GIllIlANDJeff is the lead content producer of The Times-Gazette in Hillsboro. Reach him at 937-393-3456.

Check out recipes from “Looney Spoons” on page 23

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Here are some of the recipes.

Corn SouffléLori Brock (MS/HS library aide)Ingredients:1 can whole kernel corn, drained1 cup sour cream1 stick melted margarine2 eggs1 can cream style corn1 box Jiffy cornbread mixDirections:

Cool melted margarine to room temperature. Beat in eggs and sour cream. Add muffin mix and two corns. Bake in 8 x 8 dish at 350 degrees until top is brown (about 1 hour).

Ham LoafPaula Kiser (business co-op)Ingredients:2 lbs. fresh lean pork, ground1/2 cup vinegar1 lb. smoked ham, ground1/2 cup water1 cup bread crumbs1 teaspoons ground mustard2 eggs1 1/2 cups brown sugarSalt and pepper to tasteDirections:

Preheat oven to 300 degrees. Mix the ground pork and ham together with bread crumbs, eggs and seasonings. Form into loaf. Add vinegar, water, mustard and sugar together and boil until sugar is thoroughly dissolved. Pour over meat. Bake 1 hour. Baste often.

Golden Carrot CakeSusan Bennett (athletic department secretary)Ingredients:3 cups sifted flour1 cup Crisco oil2 cup sugar3 eggs (beaten slightly)1/2 teaspoon salt1 cup chopped pecans1 teaspoon. cinnamon2 cups grated carrots1 teaspoon soda

Directions:Mix together flour, sugar, salt,

cinnamon and soda into a large bowl. Add oil, eggs, pecans and carrots. Mix well but do not beat vigorously. Pour into an 8 inch tube pan or 13 x 9½ x 2 loaf pan. Bake in a preheated oven at 325 degrees for about 1 hour and 20 minutes or until toothpick comes out clean.Glaze:1/2 teaspoon soda1/2 cup buttermilk1 cup sugarBring ingredients to a boil and

pour on cake.

Sweet BreadKim LaFontaine (intervention specialist)Ingredients:8 cups flour1 teaspoon vanilla1/2 cup sugar1 teaspoon salt1/2 cup honey2 packets yeast, dried6 large eggs, room temp.1 stick butterDirections:

Mix sugar, butter, honey, eggs, vanilla and salt together. Soak yeast in 1 cup warm water to which you add 1 teaspoon of flour and 1 teaspoon sugar. Add flour and yeast mixture to rest of mixture. Knead for 10 minutes until smooth. Cover in a greased bowl. When bread rises to double, punch down, wait 10 minutes. Divide dough into 3 equal parts. Grease 3 5x8 bread tins and place braided dough in tins. When dough has risen to top of tins, bake at 350 degrees 30-35 minutes.

Calico BeansJoni Willer (library aide/study hall)Ingredients:1/4 lb. bacon cut in to ½ in.

pieces1 tablespoon mustard1 (1 lb.) can drained lima beans1/2 cup onion1 (1 lb.) can drained kidney

1 lb. ground beef beans1/2 cup brown sugar1 (1 lb. ) can pork and beans1/2 cup ketchupDirections:

Fry bacon; brown onions in bacon grease. Remove and brown hamburger. Add remain-ing ingredients and mix well. Bake at 350 degree for 1.5 hours or use a crock pot.

Brown Sugar Pecan CookiesAngie Juillerat (secretary)Ingredients:1 cup unsalted butter, softened1/2 teaspoon baking soda1/2 cup sugar1/4 teaspoon salt1/2 cup firmly packed brown

sugar1/2 cup finely chopped pecans

or pecan halves for topping1 egg1 teaspoon vanilla2 cups flourDirections:

Preheat oven to 350 degrees. In a large mixing bowl, beat butter at medium speed until creamy. Add sugars and beat un-til smooth. Add egg and vanilla and beat until well combined.

In a separate bowl combine flour, baking soda and salt. Gradually add flour mixture to butter mixture and mix well. Stir in chopped pecans. Cover and chill at least 30 minutes.

Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake for 10-12 min. (If making larger cookies, add an extra 1-2 minutes to baking time.) Cool 2 minutes on pan and remove to wire racks. Cool completely before frosting.

To frost, spread about 1 teaspoon of the brown sugar frosting (recipe below) on each cookie (more for larger cook-ies) and top with a pecan half or more chopped pecans. Makes 5 dozen.

Brown Sugar FrostingIngredients:1 cup firmly packed brown sugar1 tablespoon unsalted butter1/2 cup half and half1 1/4 - 1 1/2 cups powdered sugarDirections:

Combine brown sugar and half and half in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 4 minutes. Remove from heat and stir in butter. Add 1 1/4 cups powdered sugar and beat at medium speed with an electric mixer until smooth. Consistency will seem thin but will thicken as it cools. If frosting seems too thin, add enough of the remain-ing powdered sugar to desired consistency. Because this brown sugar frosting thickens rather quickly, don’t start it until you’re ready to frost the cookies. It it starts to set, just give it a nice stir with your spatula.

Banana SaladSue Boatman (corrective reading)Ingredients:3/4 cup sugar3 tablespoons peanut butter1 heaping tablespoon flour4 bananas1 cup milk1 cup peanuts1 eggDirections:

Cook all ingredients, put bananas and peanuts over me-dium heat until thick, stir often. Cool. Slice bananas and layer in shallow pan, sprinkle peanuts on bananas. Pour pudding mix over peanuts and bananas and refrigerate.

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Creating a home

Alice’s Laidback LivingAddress: 8871 State Route 124, east of Hillsboro. It is adja-cent to the Coyote Creek Farm Bed and Breakfast Retreat.Hours: Fridays from 10 a.m. to 6 p.m. and Saturdays from 10 a.m. to 4 p.m. The store is also open by appointment.Contact: 937-393-5166.Website: Currently being developed.26

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Just three miles east of Hillsboro, nestled among the woods and hills, is a store where customers can find refurbished furniture and vintage pieces that are “different and unique,” ac-cording to owner Alice Wilson.

Alice’s Laidback Living opened last summer, with its doors welcoming shoppers in June. In the months since, Wilson said, the store has “had a good response.”

“Once (people) come out, they like it a lot,” she added.

Alice’s Laidback Living, Wil-son said, aims to live up to its name. The store offers custom-ers a relaxing environment as they browse Wilson’s many pieces. A fireplace in the center of the room and numerous antiques are all a part of that atmosphere, Wilson said.

Wilson refurbishes the many pieces available. Wilson said she “realized how much (she) loved” refurbishing when she was a stay-at-home mom.

After her kids were grown, Wilson said, she needed an out-let and Alice’s Laidback Living was born.

“I just love refurbishing fur-

niture,” she said. “I like to take something … and put new life to it.”

Wilson said she finds most of her pieces at flea markets and auctions. If an item has “good bones and good lines to it,” Wilson said, she paints it. She added that different types and periods of furniture can be pulled together with paint.

Wilson said that she also gives her pieces a distressed look, so as to give them a “time-less” feel.

She added that her style is centered on lighter colors. She utilizes blues, whites, neutrals and stripes. And while Wilson said her furniture could fit with many types of decor, much of it is reminiscent of cottages and lake houses.

Her furniture, Wilson added, “is something different and

unique in our community.” As such, her items “(fill) a niche there.”

In addition to furniture, other items offered at Alice’s Laid-back Living include pillows, slipcovers and rugs.

The pillows are made from vintage European grain sacks, all of which are home-spun. Wil-son added that the material is between 50 and 100 years old.

She uses canvas for the slipcovers, which is softened and pre-shrunk. Wilson added that slipcovers “work well” with families because they are sturdy and easily washable.

In addition, Wilson’s pieces also feature a variety of newer, floral fabrics, all of which have natural fibers.

Rugs in the store include cowhide, Dash and Albert and Jute. The Dash and Albert rugs, Wilson said, are made from cotton. The Jute rugs consist of natural fibers.

Ultimately, however, Wilson said, “It’s not just about furnish-ing a house. It’s about creating a home.”

In the upcoming year, Wilson said she plans to “just … keep growing and getting busier.”

“I just love refurbishing furniture. I like to take something … and put new life to it.”

— Alice Wilson

Alice’s Laidback Living offers variety of home decor

SARAH AllENSarah is a reporter for The Times-Gazette in Hillsboro.

Four of Stillwrights fl avored moon-shines received awards at the 2014 American Distillers Institute Judging of American Craft Spirits.

At the Upstairs Bar & Grille in Waynesville, moonshine cocktails like the Upstairs Sunrise Margarita, are served in a mason jar.28

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Story and photos by Monica M. Schultz

Mention the word “moonshine” to most people and images of ignorant outlaws in the hills of Appalachia or drunken mob-driven speakeasies spring to mind.

However, the true story of moonshine has always been one of entrepreneurship in the midst of recession.

Now with craft distilling becoming more popular (and legal), the story contin-ues, but is becoming much tastier.

“We make six types of moonshine here in our distillery,” said Flat Rock Spir-its owner Brad Measel in the cozy tast-ing room at the distillery in Fairborn, Ohio.

In addition to making their Stillwrights Tra-ditional Moonshine recipe, Brad, his brother, Shawn, and his cousin, James Bagford, make Cinnamon Moonshine, Peach Cobbler Moonshine, Apple Pie Moonshine, Margarita Moonshine and Key Lime Pie Moonshine — the last four of which won medals at the 2014 American Distillers Institute Judging of American Craft Spirits.

They began making moonshine in their distillery after their rig-ging business began to decline.

“With the economic down-turn and industry leaving the area, we knew we were going to have to fi nd a new business,” Brad explained. “We started doing research on what busi-nesses work well in recessions and alcohol kept coming up. So we learned everything we could about distilling, sold the business Dad started and de-cided to start with bourbon.”

With the bourbon aging in bar-rels for a minimum of two years, however, the fl edgling business decided to create a product that wouldn’t need the time invest-ment to start generating revenue.

“We tried rum, but couldn’t come up with a fl a-vor we liked,” Brad said. “Then someone said, ‘Why don’t you try moonshine?’ Well, we did, and right away we liked what we made.”

In the United States, moonshine fi rst appeared with Scottish and Irish immigrants who came with family recipes and techniques that had been passed down from generation to generation. Over time,

these recipes were altered to accommodate whatev-er ingredients were easiest and cheapest to acquire.

Because corn was easily accessible, but some-times diffi cult to transport for sale, farmers would use their surplus crops to help subsidize their fam-ily’s income. This proved to be a profi table business

for the farmers until after the Revolutionary War.To help pay off the war debt, the newly es-

tablished government created a federal tax on distilled spirits. The unpopular tax was repealed in the early 1800s; however, the tax was reinstated after the Civil War when unem-ployment and the country’s debt rose again.

Farmers and others who had come to rely on the extra income began hiding

their stills in the back woods and running their operations at night under

the light of the moon, hence the name “moonshiners.”

Hocking Hills had its fair share of moonshiners, but it was a labor dispute with the miners that hoisted the area to moon-shining fame in the late 1800s.

As the labor dispute esca-lated, a group of workers took matters into their own hands and set fi re to the underground mines. The fi re raged (and continues today) spewing smoke from mine cavities and caves throughout the region.

“Moonshine starts with a corn mash,” explained Bill Merkle, one of the owners of the Straitsville Special Distillery in New Straitsville, Ohio. “After the mash has fermented, it’s heated to cook off the alcohol. The al-cohol becomes a steam before it condenses back into a liquid.”

With the smoke rising in the air from multiple underground vents, it would have been diffi -

cult for authorities to determine what was smoke and what was steam from illegal

distilling. And so moonshine boomed in the region.Organizers of the New Straitsville Moonshine

Festival, held annually on Memorial Day week-end, state that at the height of prohibition, more li-quor came through that city than anywhere else.

When Ohio House Bill 499 passed in 2012 legaliz-

They think the drink will knock

them on their seats, but once they

taste it, they open up to the fl avors.

“

”- Sheri Cranmer, owner and head mixologist of the Upstairs Bar & Grill

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Distilling the facts of modern-day moonshine

Legal considerations

While moonshine is now legal in Ohio, and legal distilleries are increasing in popularity (more than 25 across the state in 2014, according to the Ohio Department of Commerce, Division of Liquor Control), it’s still a tightly regulated business.

While Ohio citizens can brew their own beer or make their own wine, it remains illegal to distill your own moonshine or any high-proof alcohol. This is partly a safety issue because the distillation process can involve dangerous — even lethal — gases. And it’s partly a revenue issue.

Ohio is one of 17 Liquor-Control states, that means distillers must use state-run warehouse distributors and state-run liquor stores to sell their products.

In addition to limited and controlled distributors, the state of Ohio has nearly double the tax on high-proof alcohol as neighboring states. Currently Ohio collects 40 percent tax on the sale of high-proof alcohol. (The revenue generated from this tax pays for JobsOhio, a privatized eco-nomic-development agency. According to the Ohio Depart-ment of Commerce, JobsOhio received $188 million from the tax in fi scal year 2013.)

According to sources at the Ohio Distillers Guild, an advo-cacy organization that lobbies on behalf of the industry in the state, after local distilleries pay taxes and fees to federal, state and local governments, they only receive 35 percent of the sales cost — that doesn’t include costs for ingredients or manufacture — making it diffi cult for craft distilleries to generate a profi t without producing large quantities. Learn more at www.ohiodistill-ersguild.org.

i n g m i c r o -

distillery o p e r a -tions and sales in Ohio, Bill, his wife, his sister, his friend, D o u g N u t -ter, and D o u g ’ s wife de-

cided to turn their home-

town heritage into a family business.

“We’re using techniques that are more than a century old,” Bill said. “Our recipe is top secret, but I can tell you we do use the local spring water, and we fi lter our moonshine six times from start to fi nish.”

Presently the Straitsville Spe-cial Moonshine is available in traditional moonshine and hot apple pie moonshine. Bill and his partners expect a few additions to their product line before the upcoming festival.

So how do you drink it?“Forget that it’s moonshine,”

says Sheri Cranmer, owner and head mixologist of the Upstairs Bar & Grill in Waynesville, Ohio, “and think about it as fl avors.”

Sheri is a fan of Stillwrights. She is the only establishment that carries all six of Stillwrights’ moonshine fl avors.

“When you fi rst mention moonshine, people are fright-ened,” said Sheri. “They think the drink will knock them on their seats, but once they taste it, they open up to the fl avors. It’s not any stronger than a good vodka or bourbon.”

Stillwrights Traditional Moon-shine at 104.7 proof, Stillwrights fl avored moonshines at 70 proof, and Straitsville Special Moon-shines at 90 proof are all well below the legal alcohol limit for moonshine in the state of Ohio and not too far out of the range of traditional hard liquors like

bourbon, rum, vodka and whiskey.

“Any-t h i n g you’d use a bourbon or a vodka with, you could use m o o n -s h i n e , ” Sheri says, then tosses out a few drink sug-g e s t i o n s that got heads nod-ding at the bar. “We sell a lot of chilled shots of cinnamon moonshine, and a lot of people like the cinnamon moon-shine in their Angry Orchard. But I like to come up with new com-binations and see what works.”

The people at the bar and the other bartender have a thought-ful conversation about which is their most popular drink — Moonlit Sex on the Deck, which uses both Stillwrights Traditional and Peach Cobbler Moonshines; and the Key Largo Island, which uses Stillwrights Key Lime Pie Moonshine, both Sheri’s cre-ations. And they’re both good, especially from the Upstairs Bar & Grill’s deck overlooking the rolling hills nearby.

Sheri has already created more than a dozen drinks using Stillwrights fl avored moonshines, but she likes to think outside the glass, too.

“I wanted to use Stillwrights in our wing sauce, but didn’t want it to be just another bourbon sauce,” she said. “Then it hit me — Margarita Moonshine, with just a hint of the margarita taste lingering. One of our regulars likes it so well, they ordered a side of it with their fi sh on Friday.”

Bill agrees moonshine can work with cooking, noting that some of his Straitsville Special customers use moonshine as a marinade.

“The alcohol from the moon-shine will soften up even the toughest piece of chicken or steak,” he said, then pauses and laughs, “just like some of my customers.”

continued on p 3230 |

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The Straitsville Special stills are located in the blast-proof room of an 1800s country store.

Straitsville Special Moonshine still.

Where to fi nd legal moonshineYou can fi nd Stillwrights and Straitsville Special moonshines, along with other legal moonshines, at many of the state-run liquor stores across Ohio. A few select bars near each distillery carry some of the fl avors, but why not check out the still, too?

Flat Rock SpiritsMakers of Stillwrights Moonshines5380 Intrastate DriveFairborn, OH 45324937-879-4447www.stillwrights.comSign up for a Saturday tour to learn more about their distilling processes, their inspirations, and their awards — not to mention taste the goods!

Straitsville Special Moonshine105 W. Main St.New Straitsville, OH 43766740-394-2622www.facebook.com/StraitsvillespecialmoonshineCheck out the New Straitsville Moonshine Fes-tival May 21-25, featuring a working moonshine still display, moonshine burgers, moonshine pie, moonshine doggies, carnival rides and games. New Straitsville Special Moonshine will be available for sale and sampling Friday, Saturday and Sunday during the festival.

Upstairs Bar & Grill4966 State Route 42Waynesville, OH 45068513-897-4921www.facebook.com/Upstairs1234Open Tuesday through Sunday starting at 5 p.m. during the week and noon on the week-ends. Fresh, homemade food and creative drinks fi ll their menu, and the view is amazing. By the way, owner mixologist Sheri has both a winter and a summer drinks menu, so don’t be shy about going back for more!

Flavor upHere are a few fl avor combinations shared by Sheri Cranmer, owner and head mixologist at the Upstairs Bar & Grill and Jody Measel, wife of Flat Rock Spirits owner Brad Measel.

Sunrise MargaritaStillwrights Margarita Moonshine and orange juice blended and served frozen.

Key Largo IslandStillwrights Key Lime Pie Moonshine, Malibu Coconut Rum, pineapple and orange juices served over rocks.

Peach TeaStillwrights Peach Cobbler Moonshine and iced black tea served chilled or on the rocks.

Apple Pie SparklerStillwrights Apple Pie Moonshine and cham-pagne served chilled.

Hot Spiced ChocolateHot chocolate heated to steaming served with a shot of Stillwrights Cin-namon Moonshine.

MONICA M. SCHUlTZMonica lives in Dayton. She owns and operates the marketing

communications agency Windblown Communications LLC. She is also a certifi ed protocol offi cer with an advanced certifi cation in international protocol. In her free time, she researches the many ways to incorporate savoir vivre and joie de vivre into everyday life.

Moonshining fi gures prominently in the history and heritage of New Straitsville, Ohio, once considered “the wet capital of Ohio.”

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2015 Homemakers ShowJOIN US

Thursday, April 30that the Patriot Center,

Southern State Community College

Hillsboro, OH

Doors open at 4:00 PMShow starts at 6:00 PM

Tickets can be purchased at the Times Gazette108 Governor Trimble Place • Hillsboro OH 45133 • 937-393-3456

Tickets can be purchased at the Times Gazette

Presented byThe Times-Gazette

and Salt Magazine

40714578

27th Edition

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Confessions of a sentimental hoarder

By Kay Frances

My name is Kay and I’m a hoarder.There, I said it.I’m not the kind of hoarder that keeps so much

stuff piled up that you need a snow blower and three machetes just to cut a swath through the living room. I have no trouble discarding magazines, clothes and faulty small appliances.

I keep sentimental stuff. Not stuff that would have any meaning to anyone else. Only me. I have journals and diaries and scrapbooks stuffed full of mementos. File folders full of crayon drawings and old report cards. Drawers full of birthday cards and letters.

I have been keeping journals since sixth grade. Back then, we called them “diaries.” Same concept as a journal; you record your thoughts, feelings and activi-ties and threaten anyone with their life if they dared to read it (yeah, I’m looking at YOU, sister Cindy).

I also pasted ticket stubs, top 10 song lists and various other items that seemed important at the time. There is even a piece of straw that I stole from the yard of a boy I had a crush on. (Hey, at least I didn’t steal a lock of his hair!)

Not all of my diary entries are pleas-ant. I really don’t enjoy reliving the time a boy in my class told me I was “built like a beer bottle,” yet there it is. Forever memorialized in the pages of my youth. I’m STILL getting over that one.

It is interesting to look back and see how I be-came the person I am today. In my diary from sixth grade, I wrote, “I read my theme to the class. Every-one laughed. It made me feel good.”

Well, I was off and running. Making people laugh was my ticket “in.” Being nine feet tall and weighing six pounds wasn’t doing me any favors. I also have several of the detention notices that I got in high school for “talking” and “unnecessary noise.”

What the teachers saw as class disruption was what I now see was merely on-the-job training. And,

come to think of it, the “beer bottle” comment prob-ably ensured I didn’t waste time pursuing a career in modeling.

I come from a long line of sentimental hoarders. I still have things that my mother held on to and HER mother held on to.

Don’t ask me why I feel the need to keep a stack of canceled checks from the 1930s. Mom’s mother felt the need to keep them, my mom felt the need and now I am the Keeper of the Checks. If the IRS comes knocking, I’ll be ready!

I still have my mother’s diary. Her entries are so wholesome and sweet. No snarky remarks, long lists

of crushes or revenge fantasies like mine.I wonder if Mom’s posts are encoded

like mine were. For example, does “I had cookies and milk with Anne after school” really mean “I kissed Johnny under the bleachers.” Not that I would do that (cough).

I admit that it’s a little weird to retain my gallstone from 1989, but the hospital gave it to me and you know how hard it is to throw away gifts. Plus, I earned it; it was many years in the making. Hey, don’t judge. At least I didn’t follow through with my original plan to have it polyurethaned and made into a necklace. Having a “conversation piece” is one thing. Causing

people to run screaming from the room is another matter altogether. So, every few years, I take it out and “visit” with it.

Which brings me to why I keep the things I do. Every now and then, I pull them out and “visit” with them. Sometimes it feels like that: a nice visit with an old friend.

It’s much easier to have these things to prompt old memories than to carry it all around in my head. Mementos can instantly transport you to another place and time, like a well-written book.

I do have to admit that I’m rethinking saving the gallstone. Maybe I’ll throw it out tomorrow. Maybe tomorrow.

KAY FRANCESKay is a motivational humorist who encour-ages people to “laugh more, stress less and take care of yourself!” She gives humorous keynote presentations and stress manage-ment workshops all over the United States. She is the author of “The Funny Thing about Stress; A Seriously Humorous Guide to a

Happier Life.” To order the book or find out more about Kay, visit her website at www.KayFrances.com.

“What the teachers

saw as class disruption was what I now see

was merely on-the-job training.”

“Off Limits” was a mild threat compared to the ones on the inner pages!

You can barely tell my crayon version, below, from the actual picture, above. I don’t know how I missed my calling as a famous artist.

And there are stacks more where this came from!

This is my mom. How could I EVER throw this away?

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FAYETTECOUNTY

See: ~ Fayette County Historical Society Museum

~ Deer Creek State Park ~ Historic Fayette County Court House

Stay: ~ Quality Inn ~ Baymont Inn & Suites ~ Hampton Inn ~ Country Hearth Inn ~ Holiday Inn Express ~ Fairfield Inn and Suites

Shop: ~ Tanger Outlets, Jeffersonville

~ Jeffersonville Crossing Mall ~ Featuring Woodbury Outfitters ~ Area Antique and Specialty Shops

Fayette County, Ohio • 740-335-0761www.fayettecountyohio.com

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Offering a wide variety of locally made unique products, including:

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Dayton, OH 45402(937) 545-0301

Crafted by local Amish families and other small businesses.

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ENIAGLASS & LOCK

Quality Service For All Your Glass Needs

FREE ESTIMATES PROFESSIONAL INSTALLATION

Mon-Fri 8-5pm, Sat 9-1pm283 S. Detroit St. Xenia, Ohio

937-372-7171www.xeniaglass.com

Clinton County Glass341 E. Main St. Wilmington, OH

(937) 383-0717

•ReplacementWindows

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TransporTaTion

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Serving the needs of Highland County and

Adams County by providing safe & reliable transportation services.

FRS Transportation vehicles are clearly marked for your safety and easy identification.

Mon – Fri 8:30 aM – 4:00 pM

We will be happy to answer any of your

transportation questions!

Hillsboro313 Chillicothe Ave

Hillsboro, OH 45133

(937) 393-0585

West Union116 W. Mulberry St

West Union, OH 45693 (937) 779-3212

nEt/tanf/oWf transportation services for eligible Medicaid recipients,as well as job & educational training for Ohio Works First (OWF) and Temporary Assistance to Needy Families (TANF) recipients of HCDJFS.2014 new freedom grant - for those who are disabled, elderly or low income in Highland County. Grant pays 50% of the cost of transportation for any Medicaid billable medical appointments. HCDJFS provides the 50% match.• 2014 Job Access and Reverse Commute (JARC) - Grant pays for 50% of the cost of transportation provided for the Highland County Office of Reentry participants for employment & employment training purposes. Turning Point Applied Learning Center provides the 50% match.• Specialized Transportation Program Grant - FRS Transportation has received 2 - 2014 Dodge Entervan modified minivans and 1 - Ford Champion LTN wheelchair accessible vehicles in the first half of 2014 from their 2013 STP Grant application.• 2014 Ohio Coordination Mobility Management Project - Mobility Manager is working towards meeting the mobility needs of Highland County through marketing & coordinating of current transportation services while looking for funding sources to increase transportation services and mobility options for those who are not eligible for any of our other types of funding sources. Such as:• HARTS Fare Program: program offers affordable transportation for those who are elderly, disabled or considered low income living within the Hillsboro City Limits or within a 5-mile radius of the center of Hillsboro. Purchase a $20/$25 HARTS Fare Card for 10 or 5 one way trips depending upon location and age.• Highland County Locally Developed Transportation Plan:Having a county transportation plan that is updated yearly & revised every five years is vital for our county to be eligible to apply for Federal funds for specialized vehicles, FTA grant funding for transportation services for the elderly, disabled, employment & employment training.

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Take Spring Cleaning Outside!

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Secrets of raised-bed gardeningStory by Steve Boehme

Raised-bed gardening is the key to growing lots of healthy plants with the least effort.

Raised beds are containers of soil above ground level, with space to walk around them without packing the grow-ing soil down and squeezing out all the air.

They also prevent the surrounding grass and weeds from invading and competing with the garden plants.

Gardening in raised beds

takes less space, less effort and less time.

Most gardeners in southern Ohio struggle with hard clay soil, making it difficult to grow nice vegetables. It’s rare to find a row-crop vegetable garden with loose, rich, well-drained and healthy soil. Raised beds help with the compaction problem since you never walk on the planting soil.

So, what’s the best soil to fill your raised beds with? That depends on what you’re planning to grow, but here are a few basic rules.

First, raised bed soil should be very light and fluffy.

Plants breathe through their

roots, so air is the secret ingredient of healthy garden soil. Heavy soils expand when they freeze, which will tear your raised beds apart over time. Light, fluffy soils in raised beds drain quickly, so plants won’t drown.

Commercial growers never use top-soil or dirt; they prefer “soil-less” grow-ing mixes made from sterile ingredients like well-composted sawdust, peat moss, vermiculite, perlite and mushroom compost. These soils have the ideal texture for plant roots, won’t swell when frozen and won’t pack down.

Different plants need different soils. Acid-loving plants like strawberries, blueberries and raspberries like acid soils, so raised beds for growing them should be filled with shredded pine

bark, peat moss, well-composted manure and Holly-Tone fertil-

izer. Holly-Tone is an old-fash-ioned, meal-based ground fertilizer rich with trace minerals and soil microbes.

Vegetables do best in a rich mix of composted ma-nure and well-composted sawdust, with perhaps some course sand added for texture.

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Each vegetable has its preferred plant food, but you can’t go wrong mixing in a good organic fertilizer like Espoma Garden-Tone when you first prepare the soil for planting. Fertilizers that are high in nitrogen are good for leafy crops, but fruits and root crops do better with less nitrogen but more po-tassium and phosphorus. The important thing is that mixing plant foods into the soil is better than spreading them on top.

Good planting soils have lots of organic matter like compost and peat moss. These ingredients keep the soil loose so it can breathe and drain and roots can spread easily.

Compost also contains hundreds of valuable trace minerals and live organ-isms like soil microbes and earth-worms. These ingredients help plants digest their food, and prevent diseases caused by malnutrition. No amount of concentrated fertilizers like Miracle-Gro or 12-12-12 can replace the natural goodness of rich compost.

There aren’t many things you can do as effective, easy and cheap as add-ing bulk mushroom compost to your garden soil. A byproduct of mushroom farming, this wonderful, dark, rich mixture has a magic effect on your vegetable garden. It is a quick, sure-fire way to boost the performance of almost

everything you grow.Costing only a few cents per pound,

mushroom compost is an organic blend of wheat straw, peat moss, cottonseed meal, cottonseed hulls, corncobs, co-coa bean shells, gypsum, lime, chicken litter and/or horse stable bedding. Gen-uine mushroom compost is completely sterile, so unlike most compost, it won’t add weed seeds to your garden. It is much too rich to plant into it directly, but mixed with other ingredients, it is a magic booster for flowers, vegetables and even lawns.

Here’s where many raised bed gardeners go off-track. Mixing any kind of dirt, whether it be “topsoil” or clay, will make the soil in your raised beds eventually pack down into a brick.

The word topsoil can mean many dif-ferent things, because no two topsoils are exactly the same. Topsoil in farm fields has been turned over, mixed, and very often exhausted by repeated crops. Topsoil is heavy. Topsoil often contains clay. It also contains weed seeds, soil bacteria and funguses.

Smart gardeners avoid adding any-thing that might contain weed seeds. Weeding is the most tedious drudgery in gardening, so why plant weeds in your fancy raised beds? Manure can introduce pasture weeds into your gar-den unless it’s scientifically composted.

Soil-less mixes are sterile, either from high-heat composting or because, like peat moss and vermiculite, they come from deep underground.

Does all this mean you have to buy expensive bagged container mixes for raised bed gardening? Not really. Good nurseries offer pre-mixed, weed-free raised bed soils in bulk, or all the ingredients to mix your own. Call us at GoodSeed Nursery if you’re having trouble finding bulk soils. Whatever your mixture, it should be fluffy enough to drain well and stay loose. In future years you can just add a few inches to the top at planting time.

If you’ve invested in raised beds, make sure you fill them with soil that will make your plants thrive. Good soil is the key to raised bed gardening. If you take care not to pack it down, plant roots will rapidly fill it and you’ll have the best garden you’ve ever had.

STEVE BOEHMESteve and his wife, Marjorie, own GoodSeed Nursery & Landscape, 9736 Tri-County Highway, near Winchester, Ohio. More information is available at www.goodseedfarm.com or by calling 937-587-7021.

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Out & AboutADAMS COUNTY

March 21-22Serpent Mound Spring Seed Blessing Festival, 3850 State Route 73, Peebles. For more information, visit www.serpentmo-und.org.

March 28Celebrate spring’s amphibian migrations with naturalist John Howard at the GE Avia-tion, Employee Park Building, 1200 Jaybird Road, Peebles. Choose from two times: 9 a.m.-noon or 1:30-4:30 p.m. There is no fee, but register early because this event will like-ly fi ll to capacity. For more information and to register, visit www.arcofappalachia.org.

April 11Open House at Adams County Heritage Center, 4-6 p.m., State Route 247 at 507 N. Cherry St., West Union. Hosted by the Adams County Historical Society. For more information, contact Lynne Newman at 937-587-3358.

April 11Fifth annual quilt show, 1-4 p.m., Stone Chapel United Methodist Church, 89 Trefz Road, West Union. Theme is “Lost In The Woods.” Bed turning at 2 p.m., door prizes, etc. For more information, contact Linda Copas at 937-544-3438.

April 11Four-time Grammy nominee Restless Heart will be performing at the Red Barn Convention Center, 2223 Russellville Road, Winchester. Dinner is at 5:30 p.m. For more information, call 1-800-823-9197, ext. 121, or visit redbarnconventioncenter.com.

April 17-19Tenth Annual Wildfl ower Pilgrimage of Southern Ohio. Choose from dozens of fi eld trips leading to Ohio’s most breath-taking wildfl ower showcases in Highland, Adams, Pike and Ross counties. Headquar-tered at the Highlands Nature Sanctuary. Pre-registration is required. Contact the Arc of Appalachia Preserve System at 937-365-1935 or, for details, visit www.arcofappala-chia.org.

April 18Loose Thread Quilters Quilt Show, 10 a.m. to 4 p.m., Peebles Methodist Church, 1370 Measley Ridge Road, Peebles. Sharing the talents of local artisans with our community. Bed turning at 11 a.m. and 3 p.m.. For more information, contact Sylvia Baker at 937-587-3713.

April 25The 162nd Bentonville Anti Horse Thief Society Banquet, Burning Heart Camp, 7 p.m., Bentonville. Contact Verna Naylor at 937-549-3360 for more information.

May 1Wheat Ridge Amish School Benefi t Auction & Supper, Ridge Way Lumber on Wheat Ridge Road. Supper starts at 4 p.m., auc-tion begins at 5 p.m. For more information, contact 937-544-7566.

May 1-3Adams County Trade Days at Adams Coun-ty Fairgrounds, 836 Boyd Ave., West Union. For more information, contact Darlene Anderson at 937-205-7141.

May 2Gene Watson, “The Singer’s Singer,” will be performing at the Red Barn Convention Center, 2223 Russellville Road, Winchester. Dinner is at 5:30 p.m. For more informa-tion, call 1-800-823-9197, ext. 121, or visit redbarnconventioncenter.com.

May 2-3Free Fishing Weekend. Sample the fi shing locally at Adams Lake, Ohio Brush Creek and the Ohio River.

BROWN COUNTY

March 21Princess Party, 1-2 p.m., Georgetown Pub-lic Library, 200 W. Grant Ave., Georgetown. Sparkly crafts, glam activities, royal refresh-ments and goody bag. For girls ages 3-9 years of age (plus one chaperone per at-tendee). Princess attire is encouraged but not required. Bring your camera for photos with our special guest princesses from Ar-endelle and their Snowman friend. Space is limited, registration required. Call 937-378-3197 to sign up for this annual event.

March 30Silent Movie Night, Mt. Orab Library, 613 S. High St., Mt. Orab, 6 p.m. The revealing of the teen silent movie competition. Come and see how our teens are using today’s technology.

ClINTON COUNTY

March 22Wilmington Antique Bottle, Fruit Jar & Insu-lator Show, 9 a.m. to 3 p.m., Roberts Centre, 123 Gano Road, Wilmington. $4. For more information, call 800-654-7038 or 937-728-9930.

March 27-28The Southern Ohio Indoor Music Festival, 10 a.m. to 11 p.m., one of the Midwest’s premiere bluegrass events, returns to the Roberts Centre, 123 Gano Road, Wilming-ton. This spring’s line up features The Spin-ney Brothers, The Isaacs, Joe Mullins & The Radio Ramblers, The Grascals, The Tennes-see Mafi a Jug Band and more. There will also be raffl es and vendors. All-night jam sessions welcome. Free parking including RV space. Completely handicap acces-sible. Smoke and alcohol free concert area. $30 - $65.Photo courtesy Restless Heart

Restless Heart will be performing at the Red Barn Convention Center April 11 in Winchester.

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Call Farm Credit for home, lot or construction loans.

We finance country living.

e-farmcredit.com

LONDON OFFICE 1705 US 42 NE

London, OH 43140 614-349-3782

Call Farm Credit for home, lot or construction loans.

We finance country living.

e-farmcredit.com

LONDON OFFICE 1705 US 42 NE

London, OH 43140 614-349-3782 40

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Dan Ballein 937 725 0836Jay Bush 513 515 8023Bill Smith 937 307 4871Tom Williams 513 505 1207Michele Talley 937 725 0811

~ Our Designers ~

Free estimates - Free Drawings - Free Measuring

www.kiblerlumber.com

Mt Orab 800 523 4716Wilmington 800 445 5071

Hillsboro 800 248 4591Maysville 800 340 1946

Anyone Can Sell Cabinets, Kibler Lumber Sells Kitchens

Contact Kibler’s Design Team ToDay to Start Designing the Kitchen

or Bath of your Dreams!

Kibler Lumber

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382 ST. RT. 41, Hillsboro, OH 451338 miles south of Bainbridge

6 miles north of Sinking Springs

Now OpenMonday to Friday 9-5

Saturday 9-440712652

ARTIN’SH e a r t h & H o m e

40713967

100 R. Gordon DriveWilmington,Ohio (937)382-1587

Elizabeth J. Looney, Pastor Joe Looney, Associate Pastor

Sunday 10:00 a.m. Sunday School 11:00 a.m. Worship and Children’s Church

7:00 P.M. Worship Wednesday 7 p.m. Youth Group & Worship

WilmingtonChurch Of God

Elizabeth J. Looney, Pastor

Tissot’s Home Center206 N. ELM ST. HILLSBORO, OH 45133

(937) 393-4275 (888) 440-4275

MONDAY - FRIDAY 7:00 A.M. - 5:00 P.M.

HOURS:

SATURDAY7:00 A.M. - 12 P.M.

CLOSED SUNDAY

Flooring

Wallpaper

Paint

Blinds

Cabinets

IF YOU ARE LOOKING FOR GREAT

SELECTION, GREAT HELP AND

INSTALLATION STOP IN AT TISSOT’S IN

HILLSBORO.

40713138

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April 9-11National Association of Watch & Clock Col-lectors Southern Ohio Regional Show, Rob-erts Centre, 123 Gano Road,. Wilmington. For more information, call 800-654-7038 or 513-877-3323 or visit www.nawcc.org.

April 11Hotel California, the original tribute to The Eagles, draws crowds of all ages with differ-ent musical styles. The Murphy Theatre, 50 W. Main St., Wilmington, 7:30 p.m., $17-$27. Call 877-274-3848 for more information.

April 18Barry Campbell’s Big Band with Eddie Gentile. Celebrate an evening of “Ol’ Blue Eyes” with this fabulous Frank Sinatra trib-ute. The Murphy Theatre, 50 W. Main St., Wilmington, 7:30 p.m., $17-$27.

May 3Japanese Chin Club of America Show, Rob-erts Centre, 123 Gano Road, Wilmington. For more information, call 800-654-7038.

May 8Leadercast Live 2015, 8 a.m.-4:30 p.m., Church of Christ, 909 W. Locust St., Wilm-ington. “The Brave Ones” simulcast event broadcast live from Atlanta. Breakfast, lunch, snacks, beverages and networking oppor-tunities available throughout the day. Speak-ers include Andy Stanley, Malala Yousafzai, Ed Catmull, Seth Godin, Rudy Guiliani, Aja Brown and more. For more information, call 937-382-7120. Tickets are $95.

May 9Mike Albert & the Big “E” Band. The “ulti-mate tribute” to the late Elvis Presley. The Murphy Theatre, 50 W. Main St., Wilming-ton, 7:30 p.m. For more information, call 877-274-3848. $17 - $27.

FAYETTE COUNTY

March 21Breakfast with the Easter Bunny, 1179 S. Elm St., Washington C.H., 9-11 a.m. Great food, prizes and photos with the bunny. The money benefits Habitat for Humanity and is sponsored by the WSHS Hi-Y Club. Call 740-335-0761 for more information.

April 15Red Cross Hometown Heroes Breakfast, the Mahan building, Washington C.H. Registra-tion and breakfast begins at 7:30 a.m., the awards presentation is from 8 to 9 a.m.

April 26Hike for Hospice, Washington C.H. Spon-sored by Hospice of Fayette County. Reg-istered hikers receive a commemorative T-shirt and pizza. Call 740-335-0149.

GREENE COUNTY

March 21Greene County Combined Health District’s Sixth Annual Spring Has Sprung Healthy Families 5K Run/Walk, Xenia YMCA, 135 East Church St., Xenia. Register online at www.atomicracetiming.com. Also, the YMCA is hosting Healthy Kids Day, 10 a.m.-noon. This free community event is open to all kids and families and will be filled with fun, active play and educational opportuni-ties.

April 19The 18th Annual Taste of Greene County, 11:30 a.m.-3 p.m., Wright State University’s Nutter Center. Pre-sale tickets are $15, adult: $13, senior and active duty military; $6, ages 6-12; free, children 5 and younger. Ticket prices increase after April 16. Tick-ets are $18 at the door. For more informa-tion, visit www.beavercreekchamber.org.

HIGHlAND COUNTY

March 25Society for Children and Adults Telethon, Hillsboro.

April 17-19Tenth Annual Wildflower Pilgrimage of Southern Ohio. Choose from dozens of field trips leading to Ohio’s most breath-taking wildflower showcases in Highland, Adams, Pike and Ross counties. Headquar-tered at the Highlands Nature Sanctuary. Pre-registration is required. Contact the Arc of Appalachia Preserve System at 937-365-1935 or, for details, visit www.arcofap-palachia.org.

April 30Salt Homemakers Show, Patriot Center at Southern State Community College. Doors will open at 4 p.m. for guests to enjoy the many displays exhibited by local vendors, and the show will begin at 6 p.m. Vendors wishing to participate with booths or tables can reserve spots by calling 937-393-3456.

MADISON COUNTY

March 25, April 8, 22Nerd Nite for teens and adults, 5 p.m., Lon-don Public Library, 20 E. First St., London. For more information, call the library at 740-852-9543.

ROSS COUNTY

April 17-19Tenth Annual Wildflower Pilgrimage of Southern Ohio. Choose from dozens of

field trips leading to Ohio’s most breath-taking wildflower showcases in Highland, Adams, Pike and Ross counties. Headquar-tered at the Highlands Nature Sanctuary. Pre-registration is required. Contact the Arc of Appalachia Preserve System at 937-365-1935 or, for details, visit www.arcofap-palachia.org.

May 15-17Annual Spring Women’s Retreat, Highlands Nature Sanctuary, Bainbridge. Enjoy the company of other like-minded women to the extent you seek company, while giving yourself permission to pursue guiltless solo time as you need — whether it be for hik-ing, meditating, getting a massage from the skilled therapist who will be available, jour-naling or napping under a tree. An ideal community-styled setting is provided by Beechcliff Lodge, a handsome circa 1912 lodge situated among giant beech trees along a tranquil stretch of the Rocky Fork Creek, and its next door satellite lodges, all within easy walking distance. For more information, email pclaeys@columbus.rr.com or visit www.arcofappalachia.org.

Photo courtesy Highland Nature SanctuaryThe 10th Annual Spring Women’s Retreat is set for May 15-17 at the Highlands Nature Sanctuary in Bainbridge.

Add your event to Out & AboutWant to see your event

featured in Out & About? Email the details to

editor@thesaltmagazine.com by April 10, and it could be featured in an upcoming edition of Salt magazine.

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And one more thought...

Photo courtesy Chuck Boggs, Sabina

“Look at the birds of the air: they neither sow nor reap nor gather into barns, and yet your heavenly Father feeds them. ”

— Matthew 6:26

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Baked Fresh - On the FarmSavor the taste of “made from scratch”Open Monday - Friday 8 a.m. - 6 p.m. Saturday 8a.m. - 5 p.m. • Closed Sundays

4918 St. Rt. 41-S, Bainbridge, OH

Now featuringFRESH MADE REUBEN SANDWICHES

Fresh Ground Coffee • Brownies • Apple FrittersPies • Dinner Rolls • Cookies • Fry Pies • DonutsCinnamon Rolls • Pumpkin Rolls • Breads • Cakes

Hand Tossed Hot Pretzels Daily

the PretzelSandwiches

try(

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Call a local licensed

Humana agent.

Humana is a Medicare Advantage organization with a Medicare contract. Enrollment in this Humana plan depends on contract renewal. Call Humana sales and customer service, 1-800-336-6801 (TTY: 711), 8 a.m. to 8 p.m., 7 days a week.Y0040_GHHHKYAHH Accepted

Sandra Bartels1-513-374-6161(TTY: 711)Monday – Friday, 9 a.m. to 5 p.m.

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Miller’s Furniture & Bakery 960 Wheat Ridge Rd., West Union, Ohio 45693

(937) 544-8524

May 22nd, 23rd and 25thMemorial Day Storewide Sale -

10% Off All Items in Stock!September 4th, 5th & 7th

Labor Day Sale - 10% Off All Items in Stock!

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At Furniture Store Only Place, Order Early for Christmas.Excluding Outdoor Buildings & Gazebos & Selected Bedroom Sets

Town & CounTry Inc.Town & Country west union

838 S. S. High St.Hillsboro, OH 45133

937-393-2055937-393-2020 (sporting goods)

1142 St. Rt. 41West Union, OH 45695

937-544-2913

We bUy, Sell & tRade guns!

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Sporting goods • true Value Hardware Shoes & Clothing for the whole family

lots of gift items • Guns & ammo

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