chase rivers flair!
DESCRIPTION
Chase Rivers Flair! magazine features recipes from the talented Chase Rivers as well as entertaining ideas, weddings, natural resources, people of interest and much more!TRANSCRIPT
C h a s e R i v e R s
INDEPENDENCE DAYand Father’s Day
recipes & crafts for...celebrate withStaycations
& SmartVacations
in the garden
& much more!
ƒw w w. c h a s e r i v e r s . c o m | summer 2009
CANNINGWe Love
Weddingsgrilling
tips
summer sippers
lair!
contentsChase Rivers ƒlair! · summer 2009
14-17Staycations & Smart Vacations
18-21Celebrate: Father’s Day
36-41All American Celebration
44-51Yes, You Can!
56-59We Love Weddings
62-71Historic House, Timeless Charm
74-76Concert at Home
77-79Dailey & Vincent
26-32EasySummerSalads(pictured above)
34-35SummerSippers(on the cover)
26
18
�
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Chase Rivers
ƒlair!President
& PublisherChase Rivers
Editor &
ContributorHazel King
Art Direction & Design
Amanda Graves
Writer/ContributorRachel Owen
Writer/ContributorBlake Paris
Artist/CraftsDepartmentJodi Reeves
AdvertisingManager
Chase Rivers
Contact Chase Rivers ƒlair!
Chase Rivers Flair! is an exclusive
publication by Chase Rivers. Re-
production by any means in part or
whole without written permission is
strictly prohibited. Chase Rivers Flair!
does not knowingly accept any false
or misleading advertising or editorial
content, nor does it, or its staff, as-
sume responsibility should such ad-
vertising or editorial content appear
in any publication. Chase Rivers Flair!
makes no warranties or representa-
tions and assumes no liability for
claims regarding services or products
featured. Copyright 2009, all rights
reserved.
4Staff & Contributors
5
Chat with Chase
6Go Green Beach Tote
7Natural Resources
8-9Health Watch
10-11Person of Interest:
Misty Nichols
12-13Summer Hair Do’s & Don’ts
22-23Father’s Day
Creative Zone
24-25Grilling Tips
33Images of Summer
42-43Independence Day
Creative Zone
52-53In the Garden: Dahlias
contentsChase Rivers ƒlair! · summer 2009
52
62
36
56
�
ƒlai
r! ·
su
mm
er
20
09
the flair crew |contributors & staff
My favorite summer memory is going barefoot from the time school was out until it started again in the fall. We only wore shoes to church. Now it’s flip flops and sandals, but few bare feet.
When I think of summers past, I think of my Dad. Every year, he’d buy enough fireworks so all the kids in the neighborhood would be able to share in the fun of cel-ebrating the 4th!
Summer brings to mind eating watermelon on the lawn with my grandfather. No plates, spoons or shoes required. Those sense memories are the best for recall-ing times with those who are no longer with us.
My favorite summer memory is riding on the back of an Asian el-ephant in the northern jungles of Thailand. I was in the deep of the jungle on a hill as the rain poured. I remember saying out loud that this was how life was supposed to be: Man one with nature.
My favorite summer memory? Camping and fishing in Canada! Did it almost every weekend of the summer until I was older and had a family of my own.
This issue, Flair asks its staff and contributors...
“What is your favorite
summer memory?”
Hazel King, Editor/Writer Amanda Graves, Art Director/Designer
Rachel Owen, Writer Blake Paris, Writer Jodi Reeves, Artist/Crafts
�
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Greetings from all of us at Flair! The summer issue is now in your hands (or on your desktop or laptop) for your reading pleasure. Our hope is that you will take advantage of the information, ideas, and recipes in this issue to enhance your home and life.
One of the things I look forward to each summer is the profusion of fresh fruits and vegetables to be found at supermarkets, farmer’s markets, or roadside vegetable stands in addition to my own garden. Vegetable gardening is regaining popularity as a way to stretch the food budget. An added bonus is that fresh, organic food improves our overall health.
Contributing writer Blake Paris gives us detailed information on how to preserve fresh vegetables to last through the winter months. His article on canning will help you make the best use of vegetables grown or purchased during the growing season and give you deli-cious meals all winter.
Summer is the season to step back from the hectic pace of work and school and find time to relax at home, plan a getaway, or invite friends over for a party. Contributing writer Rachel Owen introduces us to the idea of hosting a home concert as a means of entertaining friends and family and enjoying live music in an intimate setting.
Current economic concerns don’t necessarily mean that vacations are out of the question. Rachel also has some great suggestions for a “staycation” or an economical trip to a vacation destination
When you visit the pool or beach, it is important to protect your skin from harmful UV rays, so don’t forget the sunscreen. Salon P’Nash offers tips for also protecting your hair from the drying effects of the summer sun.
Summer is a time of celebration: graduations, weddings, Father’s Day, the Fourth of July. Flair offers our own take on summer celebra-tions for your enjoyment.
Now, take a few moments to relax, sit back, and celebrate the summer issue of Flair. Happy Summer!
Chat With ChaseCelebrate all the magic that summer offers as we talk
food, parties, relaxing and much more!
“My favorite summer
memory is when I was a
teenager living on Vilano
Beach in St. Augustine, FL.
We could walk out the back
door, down the stairs and
literally jump right into the
ocean and stay all day.”
�
ƒlai
r! ·
su
mm
er
20
09
Going green and goods out of recycled items is hot right now in the big chain stores, but creative types have been
making items like this a lot longer. So when it comes to recycled bags such as this beach bag think about creating it yourself or purchasing it from a crafter instead of the big box stores.
Now if you don’t want to make your own you will be amazed at what styles you can find. The website www.etsy.com is a wonderful place to find artists and crafters. You can search by many things, but the one feature that is great is local. This is an easy and fun way to help sup-port creative people in your community and many will create custom pieces.
For you DYIers here are instructions for how the bag shown was created. So you can use these basic steps and then choose the size/style you desire.
natural resources |go green
Preheat iron to cotton setting. Cut seams of bags to create single layers of plastic. Lay pieces of plastic on top of each other in between 2 sheets of paper. (If fabric is desired in between as shown then lay piec-es of fabric in between plastic pieces.) Iron - mov-ing iron around to heat evenly and until 2 layers are fused together. Because plastics are all different, times and heat settings can differ, so you will need to experiment. With some plastics you may need to do 3 or 4 layers. Repeat this until you have enough piec-es to create a bag. After you have your plastic piec-es fused you can sew random stitches around each piece. This is a great embellishment and helps rein-force the plastic. Now think of what you have done as creating a piece of fabric. This bag was created using large recycled clear plastic bags; once fused
we had 2 large pieces (a similar look with Ziploc bags and then patch working the pieces together). The bag shown is 24 inches x 18 inches. But at this point you could make it any size you desired; remember to allot for seam allowance and cut. There really is no right or wrong side so choose the side you want to be seen and place those facing each other then sew 3 sides. Turn inside out and now you are ready for han-dles. You can use any fabric desired but recycled belts make great han-dles. Cut 2 pieces to your desired length, but give an extra 2 inches so it can be attached. Place on the in-side where desired and sew attach-ing one piece to each side twice.This tutorial used a sewing machine; however, no-sew tutorials can be found online. Now you have your-self a great beach bag for the sum-mer. Remember to pack your sun-screen! ◊
by Jodi Reeves
MATERIALS NEEDEDplastic bags (recycled) * Ziploc/clear
plastic or shopping bags * iron or heat press * parchment or wax paper (normal paper can also be
used) * sewing machine * scissors
Go green, then go tote!
�
Got Sunburn?This summer don’t buy drug store over the counter remedies when you can treat it natu-rally and more effectively with homegrown ALOE VERA.This miracle succulent has been used for centuries and contains 18 amino acids that have been shown to help heal and soothe sun damaged skin. Buy it from your local garden supply and grow it outside during the summer and inside during the winter months. The aloe vera plant multi-plies quickly so share some with your family and friends and tell them to pass it along to their friends. Aloe vera can be used anytime for a natural dry skin remedy. Just scrape out the gel from the inside and apply liberally.
Sweet Summer SweatEating plenty of green vegetables can help your body stay clean on the inside and minimize odor. Green vegetables such as spinach and lettuce contain chlorophyll. Chlorophyll is helpful in reducing reducing body odor due to perspiration, so by eating lots of green leafy vegetables you can help reduce body odor.
It’s Electric! This Zero X totally electric motorbike may be the wave of the future. Produced by Zero Motorcycles Inc, Santa Cruz, CA., this motor-bike is lightweight, fast (top speeds over 95) and can run for about two hours at 50 KPH (a speed reached in seconds) on just one charge that can cost only pennies. The bike comes in both dirt (X Model) and street (Z Model) ver-sions with upfront costs from approximately
$7,500-$10,000 plus shipping fees. ◊
Natural Resourcesfor summer
Aubrey OrganicsProtect the Earth… Promote the well being of people…Nourish the Spirit Aubrey Organics, Inc. is America’s first manufacturer of 100 percent all-natural skin and body care products, and the world’s first certified organic cosmetics processor. They use only the finest herbal, plant extracts and natural vitamins in all of their prod-ucts. You will find no paraben preservatives, no petrochemicals, no artificial colors or fragrances of any kind. Today Aubrey Organics remains committed to making healthy, natural products based on herbal traditions that, in many cases, date back thousands of years. Aubrey Organics believes that everything they know about hair and skin care they learned from nature first.
�
health watch
You’ve no doubt noticed the strong ammonia smell of a swimming pool. That smell is chlorine, the same ingredient used in household bleach products.
Chlorine has been used since the 1890’s to re-duce the risk of water-related illnesses. It is used as treatment for our water supplies and pools.
One definition of chlorine is “a greenish yel-low gas which combines directly with nearly all elements. Chlorine is a respiratory irritant.”
The gas irritates the mucous membranes and the liquid burns the skin. As little as 3.5 parts per million (ppm) can be detected as an odor; 1000 ppm is likely to be fatal after a few deep breaths.
In the upper atmosphere, chlorine-containing molecules have been implicated in the destruc-tion of the ozone layer.
Does this sound like something you want to bathe in or ingest?
h2-uh-oh
What’s in your water?
health watch | what’s in your water?ƒl
air!
· su
mm
er
20
09
�
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
The best rule of thumb is: If you can’t safely eat it, don’t drink it, bathe in it, or put it on your skin.
If chlorine pools are the only access you have for your children to enjoy water sports, please use “Derma Swim” lotion to block the absorption of chlo-rine. It can be bought online at www.pureblueswim.com.
Many people are choosing all-natural saline pools instead of chlorine. Saline treated pools are safe to our skin and the en-vironment. For more information go to www.innpools.com.
This is a serious danger
that people don’t take seriously enough. Until we come up with alternative ways to treat our water supplies we must try and make our homes safer by using water filtration systems.
Filters can be purchased for our faucets and shower heads at affordable prices. I person-ally have installed the “Sprite” shower filter in all of my bath-rooms and have noticed a huge difference with dry skin problems (www.mrwaterfilter.com). The
cost is small compared to the possible cost of health problems that may ensue from consuming a toxic chemical.
Most of us want to stay youthful-looking as we age. In order to do so we must eat right, exercise, and take care of our skin, which is the largest organ our bodies have.
The best rule of thumb is: If you can’t safely eat it, don’t drink it, bathe in it, or put it on your skin. ◊
Studies have shown that chlorinated water is associated with skin rashes and skin conditions such as eczema. Chlorinated water can destroy poly-unsaturated fatty acids and vitamin E in the body while generating tox-ins capable of free radical damage.
Chlorine is poisonous and should not come into contact with our skin or lungs and even more so should not be ingested from our household drinking water. Chlorine has an immense dry-ing effect and will not only damage your skin but any living tissue that it comes in contact with.
When we take a hot shower, the steam produced can become chlorine vapors creating a chloroform gas irritating to our lungs. Prove it for yourself: run a hot shower in an enclosed bathroom for five minutes, then check for the chemical smell. That’s chlorine. If you are asthmatic this is even more dangerous!
We let our children swim in highly chlorinated pools, not realizing the damage it’s causing to their bodies. We see how it fades our swim-suits and bleaches our hair but we still wade in this powerful toxin.
10
ƒlai
r! ·
su
mm
er
20
09
person of interest |misty nichols
In keeping with Flair’s tradition of “sniffing” out great new products for our readers, we’d like to introduce Misty Nichols, owner and creator of Branch and Blossom, a 100% natural line of scented candles and lo-tions based in Nashville, TN.
As a massage therapist, it was im-portant to Nichols to use all natural products in her own business. However, she was finding it especially challenging to find candles.
“As I became more conscious of us-ing and purchasing natural products, I learned that it is more difficult than I thought to find really all natural prod-ucts,” she said.
Because there are no strict federal regulations dictating la-beling natural or “clean burning” candles, Nichols discovered that companies could label a candle, for example, as a soy wax candle even if it was 50% soy and 50% paraffin, a toxic petroleum by-
product. Wicks in many candles even contain lead.
“When people buy a candle, it can say all natural but it is really not. If it is a colored wax, that dye is synthetic and scents like apple pie are not found in nature,” she explained.
Nichols’ frustrations com-pelled her to begin experimenting with making her own candles. “I searched on the internet to find the basic products I needed…soy wax, cotton wicks, recycled glass containers and essential oils. Then I checked out forums
An All Natural Womantext by Rachel Owenphotos by Jen Cook
11
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
In keeping with Flair’s tradition of “sniffing” out great new products for our readers, we’d like to introduce Misty Nichols, owner and creator of Branch and Blossom, a 100% natural line of scented candles and lo-tions based in Nashville, TN.
As a massage therapist, it was im-portant to Nichols to use all natural products in her own business. However, she was finding it especially challenging to find candles.
“As I became more conscious of us-ing and purchasing natural products, I learned that it is more difficult than I thought to find really all natural prod-ucts,” she said.
on candle making to learn from other people’s successes and failures and used that as a guide.
“When I first started, I was using a homemade double boiler which was a coffee can and a pot on my stove.”
Nichols found candle mak-ing an exacting science. “Tons of testing goes into making a good candle in whatever environment you’re in. For example, a candle maker in Colorado would not have the same recipe as I do in Nashville due to differ-ences in el-evation and climate.”
She ex-plained that all stages of the creation of a candle rely on knowing the exact temper-ature at which to take the next step: mixing in the essential oils, pouring the wax around the wick, being aware of the temper-ature of the glass container when it meets the wax. Even the size of the wick is an important fac-tor in how the candle burns and is measured exactly.
“It took two years to per-fect my candle. I thought it would be a lot easier than it was,” she mused.
Nichols’ hard work and dedica-tion to all natural ingredients paid off when she was able to perfect her recipe for a candle made of 100% pesticide-free soy wax with no synthetic colorings and a lead-free cotton wick. All natural essen-tial oils of grapefruit and pepper-mint give it an inviting clean scent. Soon to follow were
relaxing scented lotions. “I wanted to provide
a line of products that are not only considered safe but healthy for our skin. My lotions have only organic preservatives and contain only that which is actually good for your skin,” she said.
In October of 2008, Nichols was ready to take a leap of faith with hus-band Blake. They launched Branch and Blossom with the mission to
develop the most pure, clean prod-ucts possible while making environ-mentally conscious choices. Just a few months later, Branch and Blos-som products have been accepted for sale in Whole Foods Markets and Nichols is currently hard at work to expand the line.
Misty Nichols is a great ex-ample of taking a passion and turning it into a business that is good for her and good for us! Flair recommends a visit to www.branchandblossom.net to learn more about Misty Nichols and Branch and Blossom prod-ucts. ◊
12
ƒlai
r! ·
su
mm
er
20
09
Summer. Beach weather. Beach music. Pool parties. Bikini tans. Blonde highlights. Sunscreen for your skin. Heat shield for your hair. Huh?
You may be surprised to know that summer sun and heat can dam-age your hair as well as your skin. When you slather on sunscreen to protect your skin from ultraviolet rays, remember that your hair also needs protection.
Salon P’nash likes to take a skin care approach to hair care. There are several products with UV protec-tion that will keep your hair looking its best no matter what the temper-ature. Products such as Davines, JLife, or Kevin Murphy help to safe-guard your hair during the hot sum-mer months.
If you use a curling iron or other hot tool to style your hair, we rec-ommend that you use a heat shield product. JLife Heat Shield or Kevin Murphy Staying Alive will protect your hair from the dryness that can result from the use of heated styling tools or by a day spent basking in the sun.
Summer is the time to brighten things up with a few highlights. If you have dark hair, a few caramel highlights around the face will give you that sun-bleached look. This is also a time for easy hair. Try some of the recommended products for a scrunch and go look. Scrunch it, twist it, let it go and have some fun.
summer hair do’s &dont’s
tips from Nashville’s own Salon P’nashWinners of Williamson County’s Sizzle Award for Best Salon 2008
by Mark Brimeyer & Tony Lovell
Owners,
Tony &
Mary Beth Lovell
“Salon P’Nash is all about “pa-
nache.” Your panache. Whether your
style is flamboyant or conservative,
edgy or polished, radical or conform-
ing, trendy or mainstream, we will
make you look your best.”
flair fashion |summer hair
13
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
We are seeing long hair trends that can be relaxed, loose and tou-sled. Create movement with a large curling iron that gives your long hair softness. For the daring, short hair with lots of layers that are textured and separated can create a sexy feel. Kevin Murphy Hair Resort and JLife Sea Salt Spritz are some of our favorite styling products to design just the look you want with the con-trol you need.
Humidity control is a must for curly hair. Try one of the many anti-humectant frizz control products such as Kevin Murphy Easy Rider and Enjoy Shine and Smooth are just a couple that are excellent for control. Now is the time to protect your investment in hair color or high-lights.
Remember:• Do try a new or easy hair style,
color, or highlights to brighten up your summer.
• Don’t leave home without us-ing appropriate hair care products that protect your hair from sun dam-age.
Whether your hair is short and sassy or long and luxurious, keep-ing it healthy and beautiful is more important for your summer fun than choosing the perfect swimsuit. With the right products and a little time, protecting your crowning glory from sun damage is as easy as a day at the beach. ◊
Call us today to make your appointment!Salon P’Nash
91 Seaboard Lane • Suite 104Brentwood, TN 37027
615.377.6700 • www.salonpnash.com
•
•
•
•
Kevin Murphy Staying Alive
Create a regimen specific to your needs
J.Life Heat Shield
JLifeS.O.S. Leave-In
Conditioner
14
ƒlai
r! ·
su
mm
er
20
09
You need a vacation! Allowing yourself time to un-wind and have fun serves to lower your stress level, improve your health and boost productivity upon your return to work. However, in the current economy-of-the-unsure, many of us cringe at the thought of spending. It can be stressful just thinking about planning a vaca-tion.
Fear not! There are plenty of ways to alleviate vacation spending woes. We at Flair recommend a perfectly personalized staycation or a fun and smart vacation.
StaycationsSmart
Vacations&
Rejuvenation on a Budget!
by Rachel Owen
summer fun
15
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
THE STAYCATION
“Staycation” is a new buzz word reportedly coined by comedian Brent Butt, now used everywhere to describe a vacation or outing close to home which diminishes the cost of trav-el and lodging. Here are a few things to consider when planning your own stellar staycation.
The Ultimate Stayca-tion: Do very little. Some of us who constantly feel we have absolutely no time for ourselves may find joy in doing nothing at home. Lying around for a week can be tempting, but mix it up a little with a trip to the spa, a visit to the theatre or walks in a beautiful park.
A change of scenery is espe-cially important so you are not left with a miserable case of cabin fe-ver at the end of your staycation. Activity is just as much an impor-tant part of rejuvenating the mind and body as rest.
Also remember that part of the joy of any vacation, includ-ing one at home, is that no one can reach you. Even if you are at home, take advantage of this perk. Set the expectation with colleagues that you will not be receiving work calls.
Fall in love again with your
own hometown. How many times have you had a discussion with a friend about a fabulous new restaurant across town or that local vineyard that you still
haven’t visited? Now is the time! If you don’t already have a
wish list, start by e-mailing or call-ing some local friends and simply asking the question, “What is the greatest (or most interesting or most unusual or grooviest) place you’ve been to or experience you have had in our town?” You may get turned on to places and activ-ities that you had forgotten about or never even knew existed.
Each day of your vacation can include (after sleeping as late as you wish, of course!) a new in-town adventure. We all tend to get stuck in our own circle of monotony. This is your chance to make discoveries that you can enjoy for years to come.
Plan a series of day trips and sleep in your own bed. No matter where you live, there are
sure to be countless re-gional attractions with-in two hours of your home. Consider these especially if you are looking for new places to explore that will in-terest the whole family.
Take a series of day trips over the course of a week or spread them out over several long weekends. Save on lodging by returning to the hotel of the familiar--your own home.
Don’t discount the “touristy” activities! Visit your own city or state’s department of tourism online and re-
view the tours and attractions in your area. You may discover a great local ghost tour, museum or historic site. Choices may even include a theme or water park, natural wonders, zoos and aquariums and music and art fes-tivals.
Having this information will help you plan your vacation and know the absolute best things to do to entertain your next out-of-town visitor.
If you are into the weird and wonderful, visit www.roadside america.com or www.weird-tour-ist-attractions.com for inexpen-sive or free attractions near you.
There is probably some little museum or roadside oddity to amuse or engage you just about anywhere. Some of us would love the World’s Largest Ball of Twine
16
ƒlai
r! ·
su
mm
er
20
09
just to marvel at the forti-tude it took to create it or perhaps the ridiculousness of it all. Just because!
Remember a vacation should be a chance to re-lax and/or invigorate your own creativity and mind. Just spending time and laughing with the kids, a partner or friend is sure to be the best part.
Camp! Camping at a nearby state park is always a great alternative for the adventurous family on a budget. Ah, the telling of ghost stories around the crackling fire or hiking gor-geous trails. If this sounds great but you feel nervous about leading the family into the “wild,” do a little research to see if this option is good for you.
I found a couple of great sites online that have useful tips for the beginning camper including pack-ing and lodging advice (camping can include a cabin). Visit www.lovetheoutdoors.com and www.howtocampingtips.com.
Your state’s department of tourism website will list all the parks in your area and give you details about camping fees and difficulty ratings of hiking trails.
THE SMART VACATION
Gotta get outta town? No questions asked. Sometimes we just have to sleep in a nice hotel or hit the beach. Here are a few money-saving tips to consider in your planning.
House swap with another family or friend. This is a great way to spend a week or more in a different city and save the lodging cost. This is an especially attrac-tive idea if you have a large family and a friend in another interesting city also has a large family. Just trade houses! Exchange infor-mation about local haunts and activities and have a blast.
Be sure to cover everything that may be a concern, including pet requirements or restrictions. Many people house-swap with strangers in order to travel all over the world, but it may be more comfortable swapping with someone you al-ready know and trust. You can get great information about whether this is right for you at www.home-exchange.com and www.free-homeawayfromhome.com.
Visit a bed & breakfast
or resort within 100 miles. Debra Donahue of the Victorian Lace Inn in beautiful Cape May, NJ shared with me a common trend in the Bed & Breakfast in-dustry.
“The staycation has gained popularity in the last year because of the recession. Because so many people are deter-mined to travel close to home, many B&Bs have begun offering dis-counted rates to people who live within a 100 mile radius to encour-age local patronage.”
If you choose to book accommodations in a near-by resort area, ask for a discount based on your locale. Most of these types of accommodations have peak season rates and off-season rates. If life doesn’t re-volve around vacationing when the kids are out of school, going to a resort area when it may be a bit too cool to swim in the ocean or a bit too warm to ski could be an inexpensive way to enjoy a getaway with some incredible scenery and stellar accommoda-tions.
Share the cost of a vaca-tion rental home with friends. This is an especially viable option when staying at the beach. Many beach towns have house rentals with several bedrooms and full kitchens. You can save hundreds of dollars per day by splitting the
summer fun
17
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
cost. An average family of 4 will save an additional $100 per day on restaurant bills alone.
INTERNET INFORMATION
The internet is an invaluable source for discount travel. Many websites are devoted to vacation packages or travel deals. Explore these vigorously, especially if you decide to travel to parks like Dis-ney with the whole family or other major attractions.
Disney fans should explore advice at Orlando’s Amusement
Park Examiner at www.examiner.com and www.cheaporlando.net.
Last, always—did I say al-ways?--ask for a discount. Ask whether you are at the car rent-al desk, calling a hotel or B&B (especially at the last minute) or purchasing multiple passes to an amusement park or museum. Often, the answer is yes. Also not to be forgotten are discounts that are provided based on your membership with AAA, AARP and credit card reward programs.
Now start planning that va-
cation. No matter what kind of break you take, it is most impor-tant to choose activities that will fit your personality, help you con-nect with yourself and reassess what is important for mind, body and spirit. It shouldn’t break the bank and stress you out to spend focused time with your kids, loved ones or alone.
Have a fabulous vacation and send us a postcard! ◊
18
Heroes In The Fatherhoodtext by Hazel King
recipes and food photos by Chase Rivers
celebrate |father’s day
19
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Mothers get much better press than fathers do. Mom gets the sentimental cards along with flowers, candy and gifts. Dad gets the humorous cards that poke fun at him, the
socks he doesn’t need and yet another necktie to add to his collection. It was comedian Bill Cosby who said, “Fatherhood is pretending the present you love the most is soap-on-a-rope.”
Dad sometimes is simply the guy who sits at the head of the dinner table or who administers the discipline Mom thinks the children need. Mom is the nurturer. Dad is the enforcer. It’s no wonder that Dads seldom get their due.
Brawny football players who’ve just mangled the opposing team’s defensive line get up from the tangle of bodies, smile into the camera, and chirp, “Hi, Mom!”
They seem to forget that it was Dad who tossed the football with them in the back yard for hours on end, Dad who taught all the plays and offered himself as a human sacrifice so his son could learn how to execute a flying tackle.
Baseball great Harmon Killebrew remembered this from his childhood:
“My father used to play with my brother and me in the yard. Mother would come out and say, ‘You’re tearing up the grass.’
“We’re not raising grass,” my dad would reply. “We’re raising boys.”
For most of us, it was Dad who explained that cars need oil as well as gas to run and demonstrat-ed the location and use of the oil dipstick. Dad was the one who knew how to change a tire and replace a battery. He could figure out the inner workings of a broken washer and fix a plumbing leak. And when it came to assembling swing sets or bicycles, Dad had superpowers.
Dad is a hero to his youngsters, a zero to his teenagers, and a legend to his adult children. One author explained it this way:
“When I was a boy of 14, my father was so igno-rant I could hardly stand to have the old man around. But when I got to be 21, I was astonished at how much the old man had learned in seven years.”
This quote, often attributed to Mark Twain, could have been written by almost any one of us about our own fathers.
Al Unser, Jr. said of his father, “Dad taught me everything I know. Unfortunately, he didn’t teach me everything he knows.”
And that, in a nutshell, is what dads do. They teach their sons what it means to be a man and demonstrate for their daughters what husbands are like. This teaching is done without prior training and with no written lesson plans. Fathers teach by example, either in a positive or negative fashion.
Clarence Budington Kelland stated, “My father didn’t tell me how to live; he lived, and let me watch him do it.”
So how do we honor our fathers this Father’s Day? The greatest honor is to be a credit to the values of honesty, integrity, and uprightness that reveal the character of an individual.
If your father is living, honor him by sharing your time and thoughts with him. Tell him in words or with a card what he means to you. This Father’s Day, let your Dad know that he is still your hero.
If your father is deceased, spend time reflecting on the memories you have and honor that memory by being a son or daughter your father would take pride in claiming as his own.
If you are a father yourself, determine that you will be the best one possible. You owe it to your children and they deserve no less.
And in the midst of all the Father’s Day festivi-ties, maybe you should spend a little time polishing up your superpowers.
20
ƒlai
r! ·
su
mm
er
20
09
celebrate |father’s day
For Father’s Day, give Dad a meal fit for a superhero. We’ve created a few super sandwiches for your father to enjoy along with one or two of our summer salads. Try either of these mouth-watering delectables or make them both for that super-hungry appetite Dad will have.
Afterward, try out blackberry bananas foster for dessert. It’s easy to make and delicious. Of course Mom’s going to have to provide the rum and light the fire.
Cilantro Chicken Salad with Ranier Cherries
Serves 4
1 medium golden delicious apple,
unpeeled, chopped
Juice of 1 lime (about 2 tbsps)
2 cups roasted chicken pulled
from bones
1 cup Ranier cherries
1/2 cup seeded peeled English
cucumber, chopped
1/2 cup toasted pecans,
coarsely chopped
3/4 cup yogurt, plain
1/4 cup mayonnaise
1/4 cup fresh squeezed orange juice
1/4 cup cilantro, chopped
1/4 tsp salt
Coat the chopped apple with the lime juice
in a large bowl. Add the chicken, cherries,
cucumber, pecans and gently combine.
In a small bowl, combine the yogurt,
mayonnaise, orange juice, cilantro and
salt. Gently fold the dressing into the
salad. Serve on oat meal bread topped
with blue cheese slaw.
Blue Cheese Slaw
1/2 small head green cabbage
1/2 small head red cabbage
3 pears
2 cups mayonnaise
1/4 cup Dijon mustard
2 tbsps whole grain mustard
2 tbsps apple cider vinegar
1 tsp poppy seeds
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 cups crumbled blue cheese
Core and shred cabbages and pears.
Transfer to large mixing bowl. In a
medium bowl, whisk together the mayon-
naise, mustards, blue cheese, vinegar,
poppy seeds, salt, and pepper. Add to
cabbages and pears and mix. Chill and
serve on top of chicken salad sandwich.
Fried Green Tomato with Horseradish Sauce
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup jiffy corn muffin mix
1/4 cup olive oil
1 pound cooked bacon
1/2 tsp salt
1/4 tsp pepper
6 English muffins
Red leaf lettuce
Marinate sliced tomatoes in:
Dry white wine, apple cider vinegar,
crushed garlic (before coating).
Cut unpeeled tomatoes into ½-inch slices.
Let tomato slices marinate a few hours.
Place flour, milk, eggs, and jiffy muffin
mix in separate shallow dishes.
Heat 2 tbsps of vegetable oil in a skillet
on medium low heat. Salt tomatoes and
dip into milk, then flour, then eggs, then
corn muffin mix. In the skillet, fry half of
the coated tomato slices at a time for 4-6
minutes on each side or until brown. As
you cook the rest of the tomatoes, add oil
as needed. Season to taste with salt and
pepper.
Horseradish Sauce
Mix equal parts horseradish, mayonnaise
and sour cream. Toast English muffin and
place one fried tomato on top. Place two
strips of bacon on top of fried tomato, top
with red leaf lettuce. Spread horseradish
sauce on top half of English muffin and
place on top of sandwich. Serve.
Blackberry Bananas Foster 1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup blackberry liqueur
4 bananas, cut in half
lengthwise, then halved
1/2 teaspoon finely grated orange zest
1/4 cup dark rum
vanilla ice cream
Fresh blackberries and mint for garnish
Combine the butter, sugar, and cinnamon in
a flambé pan or skillet. Place the pan over
low heat either on an alcohol burner or on
top of the stove, and cook, stirring, until
the sugar dissolves. Stir in the blackberry
liqueur, then place the bananas in the pan.
When the banana sections soften and begin
to brown remove them from pan to a serving
dish. Bring sauce to a simmer and carefully
add the rum until the rum is hot. Tip the
pan slightly to ignite the rum. Carefully
ignite and continue cooking until flame dies
out, approximately 1 to 2 minutes. If sauce
is too thin, cook for 1 to 2 minutes until it
is syrupy in consistency. Add orange zest
and stir to combine. Immediately spoon
the sauce over bananas and serve with ice
cream or waffles. Garnish with mint and
blackberries.
21
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
22
ƒlai
r! ·
su
mm
er
20
09
by Jodi ReevesTheCreativeJAR.blogspot.com
Materials Needed• tie
• no sew fusible
webbing - 2 pieces
1 inch x 2 1/2 inches*
• velcro - hook and
loop 3 inch pieces
• tape measure
• iron - set on cotton setting
• ironing cloth/thin towel
• pen/marker
(*fusible webbing used in
this tutorial was kind with
backing paper - kind without
can also be used just modify
tutorial accordingly)
Don’t give your dad a typical Father’s Day gift like
a tie; instead, make him a coffee cuff out of one!
Fun, no-sew way to be green, not only by recycling a tie
from the local vintage or thrift shop, but also all those paper
sleeves your Pop will save.
tiecuffcoffee
celebrate |father’s day creative zone
23
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
STEP ONE - Measure tie starting at the wide end 15 inches STEP TWO - Mark then cut STEP THREE - At cut end measure and mark 1 inch, 2 inches and 3 inchesSTEP FOUR - Line 2 pieces of fusible webbing in the 2nd inch and 3rd inch areaSTEP FIVE - Iron fusible webbing in 2nd inch area, let cool and remove backing paper STEP SIX - Fold over end and iron STEP SEVEN - Repeat process for 3rd inch area - this will make end fin-ished STEP EIGHT - Add 1 piece of the velcro to this outside finished edge STEP NINE - Add other piece of the velcro to the inside of the pointed end
tip - Check local
thrift stores for a tie
featuring your Dad’s
favorite sports team!
24
ƒlai
r! ·
su
mm
er
20
09
Summer means grilling out, having meals in the open air with
the tantalizing aroma of steak or chicken drifting over backyard
fences. Dad is often the chef, master of the barbecue tongs
and producer of hearty man-size cuts of meat cooked to tender
perfection. Mom prepares the vegetables, salads, and desserts to make the
meal complete. Tall glasses of lemonade or sweet iced tea quench the mighty
thirst brought on by warm weather, fresh air, and exercise. Summertime…and
the grilling is easy.
1 Marinate meats. Marinating
quickly tenderizes meat and
adds additional flavor.
2 Always preheat the grill so food
won’t stick.
3 Oil the grate before cooking.
4 Keep the lid down when cook-
ing meat but up when cook-
ing vegetables. Closing the lid
traps moisture, causing mushy
vegetables.
5 Keep cooking utensils and food
near the grill for easy access.
6 Cook food to a safe internal tem-
perature to destroy harmful bac-
teria (this varies according to the
type of food; follow recommended
guidelines).
7 Apply sauce toward end of
cooking to prevent burning.
8 Use baking soda—not water-
for grease fires.
9 Keep fire extinguisher on hand
for emergencies.
10 Clean grill grate after each
use.
Grilling Tips
25
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
1 Marinate meats. Marinating
quickly tenderizes meat and
adds additional flavor.
2 Always preheat the grill so food
won’t stick.
3 Oil the grate before cooking.
4 Keep the lid down when cook-
ing meat but up when cook-
ing vegetables. Closing the lid
traps moisture, causing mushy
vegetables.
5 Keep cooking utensils and food
near the grill for easy access.
6 Cook food to a safe internal tem-
perature to destroy harmful bac-
teria (this varies according to the
type of food; follow recommended
guidelines).
7 Apply sauce toward end of
cooking to prevent burning.
8 Use baking soda—not water-
for grease fires.
9 Keep fire extinguisher on hand
for emergencies.
10 Clean grill grate after each
use.
27
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
When the summer heat begins to sizzle, it’s time to cool things down with salads made from fresh vegetables and seasonal fruits. Fresh produce is more readily available in the summer and you can feel good about indulging in these healthy meals. Flair teamed up with Callie Cottrell of Menu Maker Catering in Brentwood TN to make
these delicious summer salads.
Whether it’s a simple supper at home, a picnic, pool party, or a backyard bash with friends, these refreshing salads provide the perfect accompaniment to shrimp on the barbie, grilled steaks, or burgers in a bun. As a side dish or a light meal on their own, salads are a summertime treat. Don’t just feast your eyes—these delectable salads taste even better than they look!
When the heat wilts you, cool cucumbers, crisp lettuce, and juicy vine-ripened tomatoes or the sweet tenderness of fresh fruit will refresh you. When you think summer, think salads.
summertime...and the salads are easy!
opposite (clockwise from top): Grilled Veggie Salad, Cucumber Tomato
Salad, Grandma’s Drunken Fruit, Bacon,
Pine Nut & Dill Potato Salad, Cilantro
Fusilli with Shrimp and Asparagus
recipes and photos by Chase Rivers
29
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Cilantro Fusilli with Shrimp and Asparagus
10-12 servings
1 bunch cilantro
1 cup mayonnaise
1 cup sour cream
2 chopped scallions
1 green tomato seeded and chopped
16 oz Fusilli pasta or penne
3 dozen cooked shrimp peeled and deveined
6 oz jar black olives
2 large red tomatoes seeded and chopped medium size
1 cup parmesan cheese
1 tsp salt
18 blanched asparagus cut in 2” pieces
1/4 cup chicken stock
1/4 cup dry white wine
Cook pasta until tender. Drain and let cool. In a food processor combine cilantro, mayonnaise, sour cream, scallions and green tomato. Pulse until smooth. Place pasta in large mixing bowl and add cilantro sauce. Gently mix. Add black olives, tomatoes, shrimp, asparagus, parmesan cheese and salt. Fold in. Mix chicken stock and white wine, pour over salad and fold in gently. Chill and serve cold.
30
ƒlai
r! ·
su
mm
er
20
09
good eats |summer salads
Bacon, Pine Nut And Dill Potato Salad
8-10 servings
(a Flair! original)
2 pounds red potatoes cubed
medium size (skins on)
8-10 slices bacon, cooked
chopped (reserve grease)
1/2 cup pine nuts
(toast a few more for garnish)
4 fresh sprigs dill chopped
3/4 cup mayonnaise
3/4 sour cream
1/8 to 1/4 cup cup apple cider vinegar
(taste test)
1 tbsp sugar
1/2 cup parmesan cheese
Salt to taste
Cook bacon and reserve grease. Chop bacon and set to the side. Put potatoes in a large saucepan with salted water and bring to a simmer. Cook the potatoes until a paring knife poked into them goes in without resistance, about 10-12 minutes. Drain the potatoes in a colander and let them cool. Toast the pine nuts in the reserved bacon grease, drain on paper towel and let cool. Mix together apple cider vinegar and sugar. Mix mayonnaise and sour cream and blend in apple cider sugar mixture. Pour mayonnaise sour cream mixture over cooled pota-toes and gently mash. Do not mash completely. You want a creamy but chunky texture. Fold in the chopped bacon, pine nuts, dill and parmesan cheese and salt to taste.Garnish with extra dill and pine nuts.
31
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Cucumber Tomato SaladServes 6
2-Seedless Cucumbers
sliced thinly on the bias
1/2 cup Rice Wine Vinegar
2 tbsp Extra Virgin Olive Oil
3 tbsp Sugar
2 tsp Salt
1 tsp Fresh Ground Black Pepper
1 tsp Dijon Mustard (STRONG)
8 Plum tomatoes quartered
1 Sweet Vidalia Onion Julienned
After washing and slicing vegetables put them into a large mixing bowl. In a separate smaller bowl whisk together remaining ingredients and pour over vegetable mix. Gently toss. Cover and refrigerate for 2 hours, then serve.
Grandma’s Drunken FruitServes 6
6 cups fruit chunks, such as:
cherries, canteloupe, orange
segments, nectarines, mango,
peaches, plums, pears, pineapple
Zest of one lemon
1/2 cup maple syrup
3/4 cup Southern Comfort
1/2 tsp freshly grated ginger
Grandmother liked to just keep this sitting on her kitchen counter and she would even let it naturally ferment. I prefer it refrigerated and soaked for about 12 hours before serving. Almost any kind of fruits will work, but some will soften and break down faster so I recommend these.
32
ƒlai
r! ·
su
mm
er
20
09
good eats |summer salads
Grilled Veggie Salad8-10 servings
1/4 cup olive oil
2 zucchini sliced 1/2 inch thick
lengthwise
2 yellow squash sliced 1/2 inch thick
lengthwise
1 red onion quartered
1/2 cup fresh basil (Chiffanod)
1 small Can/Jar Kalmata Olives
(6-8 ounces)
1 tsp fresh Minced Garlic
Juice of one lemon
1/2 cup Italian Parsley
washed and chopped
1 can Garbonzo beans,
rinsed and drained
2 ears Sweet Corn, husks removed
1 red bell pepper, halved and seeded
3/4 cup fresh Goat cheese crumbles
salt and pepper to taste
After prepping the vegetables put into large mixing bowl and toss with olive oil and salt and pepper. On a preheated grill place vegetables and cook until they just begin to be tender. After removing from grill place on sheet pan and cool completely. Dice the vegetables into cubes about 3/4 of an inch in size. Cut the corn from its ear. Put everything into a large mixing bowl and gently toss with remaining olive oil, the lemon juice, the olives that are well drained, the parsley, the beans, the garlic. Taste for seasoning. I like this salad at room temperature so it’s perfect for a picnic. The goat cheese can be crumbled and added to the top of the salad right before serving.
by Chase Rivers
33
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Sweet, sweet summertime memories...
Watching fireflies flitter on a hot August night.
Ripe honeysuckle and children’s voices floating
on the air as we sit on the front porch--
Laughing, telling stories and sipping our favorite drinks.
Nothing better than porch-sitting in the summer twilight,
Swatting mosquitoes and reminiscing
about how things used to be.
My, oh my, how things have changed
since we were kids.
Nothing like cooling off from the heat
and chatting with neighbors.
Sweet tea and Koolaid for the kids and quick dash-
es through the lawn sprinkler, while parents talk
quietly over cocktails and the children’s heads.
Nothing like good gossip as lips get looser
and tales grow taller while the hours pass.
Kids playing hide and seek until it is too
dark to find each other, writing their names
in the air with sparklers that reflect in their
eyes and keep them seeing stars after
the sparklers burn out.
When bedtime comes, we leave the porch
and pack the memories away,
Only to bring them out again when fireflies appear
Beneath the silver light of a summer moon
And the scent of honeysuckle
hangs heavy on the breeze.
Images of Summerby Chase Rivers
34
ƒlai
r! ·
su
mm
er
20
09
good eats |summer sippers
sipperssummerAlways use fresh fruits and freshly
squeezed juices if possible and top shelf liquor to tantalize your taste buds.Tip: Buy fresh ice or use filtered
ice at home for the best taste.
recipes and photos by Chase Rivers
35
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Razzy Margaritas
1 frozen pink lemonade concentrate (Minute Maid)
1 frozen limeaid concentrate
1 1/2 cups 1800 clear tequila
1/2 cup Cointreau Liquor
1/4 cup Chambord Liquor
Lime rings 2-3 three limes
Fresh raspberries
Place the frozen pink lemonade and limeade in a 2 ½ quart pitcher. Add the tequila, cointreau and chambord and mix. Squeeze the sliced lime rings into the pitcher then toss in rings. Fill with ice and top with fresh raspberries. Let ice melt some before serving to dilute. If pitcher is too full, reserve part of mixture for second batch.
“Sun Soothie”
2 cups Captain Morgan’s Spiced Rum
2 cups fresh orange juice
1 cup fresh grapefruit juice
1/2 cup Cointreau
Juice of 4 fresh limes
Juice of 4 fresh lemons
1/4 cup raspberry cranberry juice
In a 2 ½ quart pitcher mix all ingredients. Slice rounds of lemons, limes and oranges and toss in pitcher or garnish. Top with ice and serve.
Sunny Peaches & Green
12 cups spring water (Deer Park)
6 lemon flavored tea bags
6 orange flavored green tea bags (Lipton)
1/2 cup sugar
1 orange sliced in rounds
2 peaches pitted and cut into wedges
Bring water to a simmer, remove from heat and drop tea bags in to steep for 10-15 minutes. Remove tea bags and dissolve sugar in water. Chill.Pour chilled tea into a tea jar or pitcher, add sliced fruit, fill with ice and serve immediately so tea doesn’t water down. For a spike add 2 cups Southern Comfort.
37
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Ahhhhh…Summer. Glistening by the pool, taking a nap in a hammock in the shade of thick leaved trees, watching the kids play on the lawn and the ultimate summer holiday when we can gather and party. The 4th of July! Thank goodness, after July 4, 1776, we United States citizens replaced the commemoration of the Boston Massacre as our major patriotic holiday with the rec-ognition of the signing of the Declaration of Independence. Somebody went on a Declaration of Independence reading tour from town to town. When each town heard it, they erupted into cheers and spontaneous celebrations. That was a much better reason for whooping it up than the Boston Massacre!
Most of us have fond memories of Independ-ence Day celebrations. My small town used to have an annual July 4th parade. We kids would watch and cheer a star-spangled parade of floats, veter-ans and muzzle-loaders as ice cream dripped down our chins and hands. We’d laugh hysterically and dance as we threw poppers at each other’s feet.
As dusk fell, we’d skip home with our dirty road-stained faces and sticky all over from ice cream and heat. Who cared, right? We could just hose off later.
Many of us in the under-45 crowd had that hip history teacher who made us learn the preamble to the Constitution but let us sing the School House Rock version in front of the class. July 4th gave us a reason during the summer to proudly recite (sing) it again for our mom. (I know the preamble is not part of the Declaration of Independence, so—please--no letters to the editor.)
You probably remember the best fireworks dis-play you ever saw. It could have been a profes-sional display from a river barge in perfect time to a symphony performance of the 1812 Overture or your dad shooting bottle rockets while the radio played “Keep On Rockin’ In the Free World” and Hendrix’s beautifully twisted version of the “Star Spangled Banner.”
You and yours may have fallen in love again be-tween the oooohs and ahhhhs of the rocket’s red glare. I always hope to share fireworks each year with a gaggle of children and watch the awe on their faces; this is as much a part of a grand display to me as the works themselves. Try it next time!
A July 4th celebration is a great excuse to wave the neighbors over or to invite your pals to share tales over a cool drink and a meal. I often join up with some special friends at a beautiful Indiana lake
to hang out all weekend, do nothing, catch up…and EAT…and EAT…and…well, eat!
Over the years, good old American foods in-cluding hot dogs, hamburgers, corn on the cob, apple pie, ice cream, coleslaw, potato salad -and for you coastal folk, clam bakes- became part of the tradition during the 4th of July festivities. We love this stuff because it’s easy to make in large quantities or throw on the grill; and yes, we at Flair will admit it is tasty!
However (you knew there was going to be a however, didn’t you?), might we suggest a way to spice up the typical 4th of July spread? All the ele-ments are there, but how about smoked beef and chicken in a tortilla instead of the hamburger on a bun; pear and apple slaw as a delicious garnish in lieu of the standard mayo and vinegar variety; or a chipotle sour cream sauce (what ketchup?).
A side of yellow rice and black beans topped with jalapeno cheddar sauce completes the perfect, easy meal. For dessert, let’s replace that sticky ice cream with a mouth-watering watermelon sorbet.
Not to be outdone by the traditional Budweiser or Pabst Blue Ribbon, Chase Rivers presents his specialty: Raspberry 1800 Tequila Chambord Mar-garitas.
For this year’s celebration, maybe you should declare your independence from the same old cus-toms and start a new tradition of preparing exciting and delicious recipes that will give your guests a few new reasons to cheer.
From all of us at Flair, have a fantastic holiday and make some great new memories!
the All-American celebrationFood. Friends. Fireworks. Independence Day is everything that
summer -and life- should be, wrapped up in one day.text by Rachel Owen
38
ƒlai
r! ·
su
mm
er
20
09
celebrate | independence day
Smoked Chicken and Sirloin
4 pounds chicken breast marinated in
white wine, olive oil,
garlic and thyme.
4 pounds sirloin steaks marinated in
marsala wine, olive oil,
garlic and oregano.
Hickory chips
Set up a charcoal grill for grilling, with hickory wood chips on the hot coals. Place the cover on the grill and adjust all vent holes on the top and bottom to obtain the desired temper-ature (in this case it should be about 250 degrees F).
Place chicken and sirloin steaks on grill rack, close lid and cook. Be sure to keep lid and vents closed so fire stays down.
Chicken: cook for 2-4 minutes on each side or until internal tempera-ture reaches 160 degrees.
Sirloin Steaks: cook for 4-5 minutes on each side or until internal temperature reaches 160 degrees.
Time will vary according to thick-ness of meat.
Once meat has cooled, slice thin for tacos.
Well Done - Touch your thumb and little finger together and press on the fleshy part below your thumb -- there’s no give and it’s quite firm. This is what a well-done steak feels like.Medium - Touch your thumb and middle finger together and press on the fleshy part below your thumb -- there’s some give and it’s springy to the touch.
recipes and photos by Chase Rivers
39
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
apples and pears and fold in to mix. Serve.
Black Beans with Yellow Rice and Jalapeno Cheese Sauce
1 family size 16 oz Mahatma
Saffron yellow rice, prepared
2 cans drained black beans, heated
Jalapeno cheese sauce (recipe follows)
Spoon cooked rice into a square 10”x15” baking dish and spread out evenly. Pour black beans on top of rice and spread out evenly. Top with jalapeno cheese sauce. If dish is not served immediately, reheat in oven before serving.
White Cheddar Jalapeno Sauce
4 tbsps (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp Emeril’s Original Essence
3 cups milk
1 1/2 cups shredded white
cheddar cheese
3/4 cup (mild or hot) pickled
jalapeno slices, drained
Heat butter in a medium saucepan over medium heat until melted. Add flour and whisk to blend. Season with salt and Essence. Cook, stirring constantly, for 2 minutes. Slowly add milk and whisk to blend. Bring the mixture to a boil and reduce heat to medium-low. Allow mixture to simmer, stirring constantly using a wooden spoon, until mixture thickens enough to coat the back of the spoon, about 20 minutes.
Add the cheese and chopped jalapeno slices and whisk until completely melted. Remove from heat and pour over top of rice and beans. Reheat dish in oven before serving if needed.
Cilantro Sauce1/4 cup green onions (scallions)
1/4 cup Cilantro
2 tbsps mayonnaise
3 tbsps sour cream
1-2 limes
Salt to taste
1 garlic clove, minced
Mix all ingredients together and serve.
Chipotle Taco Sauce1/3 cup sour cream, preferably
reduced-fat
3 tbsps mayonnaise, preferably
reduced-fat
2 tbsps freshly squeezed lime juice
1 tbsp canned chipotle chiles
(about 1 chile)
2 cloves garlic
1/2 tsp chili powder
Mix all ingredients in a food processor and serve.
Gazpacho1 hothouse cucumber, seeded
2 yellow bell peppers, cored, seeded
6-8 plum tomatoes seeded
1 minced green onion
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
3 garlic cloves, minced
1 1/2 tsp minced seeded jalapeño chili
3 1/2 cups tomato juice
1/4 cup white wine vinegar
3 tbsps fresh lime juice
1/4 cup good olive oil
1/2 tbsp kosher salt
1 tsp freshly ground black pepper
Roughly chop cucumbers, bell peppers, tomatoes into 1-inch cubes. Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth.
Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add green onion, cilantro, parsley, garlic clove, jala-peño, olive oil, lime juice and white wine vinegar. Transfer 1 cup mixture to blender. Add 2-1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill before serving.
Guacamole 4 ripe avocados
1/2 cup seeded chopped
plum tomatoes
3 limes, juiced
1/2 cup sweet Vidalia onion, chopped
1 garlic clove, minced
1/4 cup chopped cilantro
1-2 tsps finely chopped jalapenos
Extra-virgin olive oil
Kosher salt and freshly
ground black pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them a little chunky. Add remaining ingredients, and fold everything together to gently mix. Serve.
Pear Apple Slaw1/2 cup mayonnaise
2 tbsps sour cream
1 tsp apple cider vinegar
1/4 tsp salt
2 tsps sugar
1 1/2 cups shredded green cabbage
1 cup finely chopped apple
peeled, seeded and cored
1/2 cup finely chopped pear
peeled, seeded and cored
In a large bowl, combine mayon-naise, sour cream, apple cider vinegar, salt and sugar. Add cabbage,
41
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Watermelon Sorbet5 cups cubed, seeded watermelon
1 ripe peach, sliced
2 tbsps sugar
2 tbsps honey
2 limes, squeezed
5 leaves fresh mint
1 tsp vanilla
Process all ingredients in a blender or food processor until smooth. Transfer mixture to a bowl, cover and freeze until firm, about 2 hours. (If the sorbet freezes so that it’s too firm to scoop, let it stand at room temperature for a few minutes before serving.) This one is for the kids but adults may add their favorite rum for a spike.
42
ƒlai
r! ·
su
mm
er
20
09
celebrate | independence day creative zone
Materials NeeDeD✪ t-shirt ✪ scrap cotton fabric* ✪ no sew fusible webbing with backing paper ✪ iron (set on cotton setting) ✪ ironing cloth/thin towel ✪ pen/marker
(* White cotton scraps were used for this tutorial. You could use al-most any color and cotton is recommended. However you could modify and try other materials you are comfortable working with.)
steP ONe - iron shirt steP tWO - Place fusible webbing on to the fabric, paper side up steP tHree - iron fusible webbing to cotton fabric, let cool steP FOUr - Draw stars on the fusible webbing paper side steP FiVe - Cut out stars steP siX - remove paper backing steP seVeN - Place fusible webbing side down and iron steP eiGHt - repeat as needed
On this shirt 13 stars were done for the original 13 colonies. addi-tional embellishing could be done with fabric paint or fabric markers and then follow their packaging for directions. a great tip for those of you who have craft acrylic paint and don’t want to buy special paints for fabric is to buy textile medium to add to your craft acrylic paint.
the No-SewFourth of July
t-shirt by Jodi ReevesTheCreativeJAR.blogspot.com
43
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
tip - Let the
kids help with this craft!
They can draw stars,
flowers or any other
shapes to create
their own shirt.
the No-SewFourth of July
t-shirt
44
ƒlai
r! ·
su
mm
er
20
09
by Blake Parisphotos by Chase Rivers
CAN! in the garden |canning
yes,you
In a world where food comes in every
form, fashion, or style for consumer conven-
ience, there are still places left where
people do things the old-fashioned way, and
we just had to visit.
45
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
On a small farm just outside of Leba-non, Brownie and
Blackie Paris, both retired from working over 30 years for the State of Tennessee, still farm the old fashioned way.
Words like “organic” and “free-range” are kind of silly buzz-words to them, because they have been following the green life-style before it was considered hip or what society thinks is the right thing to do. To them, it was just common sense.
On their farm, the Paris-es raise beef cattle and grow vegetables like okra, corn, cu-cumbers, tomatoes, and turnip greens. Every year when harvest time comes, Mrs. Paris and her husband begin their yearly ritual of preserving all that they have grown by home-canning.
Canning is a process that dates back to the days of Na-poleon Bonaparte, the famous French ruler, who realized in or-der to take over Europe he had to have a way to feed his army. Under his orders, the French military sought ways to preserve food to supply the French army.
They worked with a local
French brewer by the name of Nicolas Appert who had ob-served that when you cook foods in glass containers that were sealed shut, the food in-side did not spoil. At that time, there was no understanding that bacteria in the food caused it to spoil or that the process of boiling killed the bacteria and sterilized the food preserved in sealed glass jars. As Napoleon said, “An army marches on its stomach!”
Along with vegetable gar-dening, canning food regains importance in times of economic hardship. For the Parises, can-ning has been an annual ritual because they like knowing that the food placed on their table came from their own garden and was grown and prepared without harmful pesticides or unknown preservatives. Flair spent a day with Brownie and Blackie to un-derstand the canning process and learn some new and excit-ing recipes to pass on to our readers who may wish to do their own canning.
Canning is not rocket sci-ence, but it still can be a bit con-fusing to people first starting out. Brownie Paris helped us by sim-
plifying the process of choosing foods to can and the best way to prepare and preserve them.
First, there are two basic groups of foods that may be successfully canned:
Low-Acid Foods. These are vegetables like green beans, okra, corn, cucumbers, carrots, peas, and even meat and poul-try items. Since these foods are low in acidity, they are more subject to spoilage due to a bac-terium called Clostridium botu-linum. This bacterium causes the disease botulism, which can be deadly in young children, the elderly, and immune-compro-mised people. With low-acid foods, it is imperative that the canning process achieves tem-peratures of 240°F to kill off the bacteria present. This is done by using a Pressure Canner which raises water past its normal boil-ing point of 212°F.
High-Acid Foods. These are fruits, salsas, tomatoes with added acid, sauces, vinegars, chutneys, relishes, jams and jel-lies. These are very easy to make and only require the use of a boiling water canner or hot water bath in order to can. The food’s high acidic nature protects it
As for storing, most can last longer than a year, but{a year} is a good rule to follow.
46
47
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
As for storing, most can last longer than a year, but{a year} is a good rule to follow.
against bacteria1 contamination from Clostridium botulinum.
Once you’ve selected the foods you wish to can, the next step is to get all the needed equipment. The list here serves as a guide.
Canning Jars. These are wide-mouth glass jars designed for canning, also called “Mason Jars.” They come in various siz-es and utilize a special two-piece lid consisting of a screw top ring and a circular lid with a thin rubber seal on the bottom-side edge. Be sure the lid’s under-side rubber ring is not damaged and is intact before processing. The rubber ring is what allows the jar to seal properly during the canning process.
The circular lid is a one-time use item since it must seal com-pletely in order to preserve the food. The screw-top ring and jar can be used multiple times pro-vided they are sterilized before each use.
Boiling Water Canner (High-Acid Foods). A boiling water canner is basically a stockpot with a racking system in it that holds cans or jars. It is used to bring water to a boil around the cans or jars until they cook the required amount of time and then seal.
Pressure Canner (Low-Acid Foods). A pressure canner is used to bring water to tem-peratures around 240° F in order
to kill spore-forming bacteria that produce toxins in foods, like botulism. They are used for can-ning low-acid foods.
Jar Lifter. A tong–like tool used for lifting jars out of hot water.
Canning Funnel. A canning funnel is designed just for filling canning jars and is found wher-ever canning supplies are sold.
Common Kitchen Tools. Wooden spoons and a ladle are needed.
Once all the equipment is in place, we are ready to begin. First, we need to ensure that all jars and lids are clean and work properly, with no cracks in the glass or damaged lids.
Fill a large stockpot with wa-ter and heat to a high tempera-ture, but not to the boiling point. Place jars in the pot with the hot water. Mrs. Paris uses a small saucepan to hold her lids and keep them warm until she needs to use them. By keeping the jars warm, you are protecting them from breaking when hot food is put in them.
With high-acid food like to-matoes, fill a boiling water can-ner half full with water and keep it at a simmer. Make sure the lid of the canner is covered until you are ready to put jars in.
With low-acid foods like green beans, fill the pressure cooker with 2-3 inches of water and bring to a simmer.
The next steps are the same for both low and high acid foods. After you complete your recipes, you then need to fill the jars. Remove the warm jars using the jar lifting tool and place on the counter. Then take your jar funnel and fill the jars with your special recipe, leaving about ¼” of headspace in the jar. Take a wooden spatula and remove any air bubbles from the jars.
Check to be sure the jar rims and threads are clean and no food is present. Then, carefully remove the lids from the sauce-pan you have been storing them in and place them on top of the jar. Be sure there is complete contact on the jar before placing on the screw top, which should be tight but not overly tight.
Place your sealed jars in the pressure cooker or boiling water canner until both are full. When canning low-acid food in your pressure cooker, you now need to lock your canner lid in place. Adjust the heat to medium high and allow steam to escape from the vent pipe. Vent for 10 min-utes to ensure there is no air in the system, then close the vent with the weight provided with the cooker. This step may vary de-pending on the type of pressure cooker. Then adjust the heat to achieve the exact amount of recommended pressure for the recipe.
Pressure cookers come with
48
ƒlai
r! ·
su
mm
er
20
09
a set of recommended pounds of pressure settings for the type of food you are canning. The instructions also will tell you what cook-ing time adjustments you need to make when cooking in high alti-tudes. When the rec-ommended amount of time has passed for cooking, remove the pressure cooker from heat and allow the pres-sure to reach zero. DO NOT REMOVE THE WEIGHT beforehand. When the pressure is at zero, wait 5 minutes, then re-move the weight and unlock the lid.
High-acid foods are a lot easier to process. Fill the canner full with the jars and make sure water covers the jars by 1-2 inches. Place the lid on the canner and bring to a boil. Process the jars as in-dicated for that recipe. When the processing time is complete, remove from heat and remove the lid. Allow jars to stand in the canner for five minutes to acclimate to the outside temperature.
Remove jars from the canner or the steam pressure canner and place them on a towel just in case any break during the cooling process. Leave undisturbed for 12-24 hours. After they cool down, check the lids to be sure they have sealed. The lids should not flex up and down when pressed. If a lid did not seal after 24 hours, you can either refrigerate or reprocess it again.
Finally, thoroughly clean jars and lids and store them in a dark cool place up to a year. Most can last longer than a year, but it’s a good rule to follow. It is a good idea to affix labels to the jars listing contents and the date of canning to avoid keeping
jars too long and risking spoilage. Sometimes there may be issues with your
final product. If over time you see a bulging lid or leaking, you most likely have a spoilage issue with that jar and need to throw it out. The same holds true if you see cracks in the glass or damaged lids. Food safety is always of primary importance with canned products. If in doubt, throw it out.
This summer when you decide to plant that victory garden or go green, consider doing what Mr. and Mrs. Paris do and take some of that hard work you have put in your garden and preserve it for the year to come.
Remember, too, that almost everyone enjoys receiving homemade goodies as Christmas gifts, so make a few extra jars to save shopping time and expense for the holidays (they’ll be here before you know it).
Here are some great recipes for you to try with your new-found canning skills.
in the garden |canning
49
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
General’s Garden SalsaMakes: 4 quarts
7 cups tomatoes, diced, seeded,
peeled, cored (about 5 pounds)
6 green onions, sliced
2 jalapeno peppers, diced
4 garlic cloves, minced
2 tablespoons cilantro, minced
2 teaspoons salt
1/2 cup vinegar, 5% acidity
2 tablespoons lime juice
4 drops hot pepper sauce
Prepare the jars, lids, and rings in hot water bath. Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 15 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe rim of jar clean. Place lid on jar and tighten with ring. Process in warm water bath for 15 minutes.
Spicy Corn With Yellow Peppers
Makes: 4 quarts
4 lbs shucked yellow and/or
white corn, cooked
1 lb yellow bell pepper
deseeded and chopped
6 jalapenos seeded and sliced thin
Chipotle chili powder
Mix cooked corn, yellow peppers and jalapenos in a large bowl. Ster-ilize jars in boiling water bath and sterilize seals. Ladle corn mixture into hot jars; fill jars with hot water, making sure to leave 1/4 inch head-space. Add 1/4 tsp salt and a pinch of chipotle chili powder to each pint. Wipe rims of jars, place hot seals on jars and tighten bands. Place in pres-sure canner and process 20 minutes at 10 lbs pressure.
50
ƒlai
r! ·
su
mm
er
20
09
Martini BeansMakes: 4 quarts
2 cups water
1/4 cup kosher salt
3 cups vinegar
1/4 cup sugar
16 cups green beans, washed, trimmed
and sliced and boiled for 5 minutes
2 onions, 4-6 cups sliced
4-8 garlic cloves
4 chili peppers
4 bay leaves
1 teaspoon mustard seeds
1 teaspoon peppercorn
12 juniper berries
1 tablespoon dill seed
1 tablespoon dill weed
8 lemon peel strips
1 cup gin
I stalk of rosemary broken
into 2” segements
Sterilize 4 quart canning jars and lids in boiling water. In a large pot combine the water, salt with the vinegar, sugar, bring to boil then lower to a simmer. Add onions and beans, cover the pan and simmer for 15 minutes. Meanwhile to each jar add 2 garlic cloves, 1 chili pepper, 1 bay leaf, 1/4 of the mustard seeds, 1/4 of the peppercorns, 12 juniper berries, 1/4 of dill weed, dill seed and 2 strips of zest, and two 2” pieces of rosemary. Pour 1/4 cup gin into each jar. Pack the beans and onions into the jars. Top with the liquid to 1/4 inch headspace. Using the end of a wooden spoon remove any air bubbles from the beans. Wipe tops and immediately place sterl-ized rings and lids on jars. Process for 10 minutes in a hot water bath. Label and store in a dark place for 2-3 weeks.
in the garden |canning
51
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Basil & Oregano Tomato Sauce Makes: 4 quarts
7 cups tomatoes, diced, seeded, peeled, cored
Whole garlic cloves
Fresh basil leaves
Fresh oregano sprigs
Black pepper
Salt
Sterilize jars in boiling water bath and sterilize seals. In each jar, add 3 basil leaves, 2 whole garlic cloves, 3 sprigs of oregano and fill with tomatoes. Add ¼ tsp black pepper and ½ tsp salt. Wipe rim of jar clean. Place lid on jar and tighten with ring. Process in warm water bath for 15 minutes. ◊
52
ƒlai
r! ·
su
mm
er
20
09
in the garden |dahlias
dahliatext by Chase Rivers
Dahlias are an essential part of my garden. I plant them every year in the garden and in con-tainers on my deck. Incredibly, there are thou-sands of different varieties, all beautiful, but
Café-au-Lait is my personal favorite. With their creamy, feathery blooms, dahlias add delicate beauty to the landscape.
Café-au-Lait Dahlia
theDelightful
53
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Brief History
In 1791 the first dahlias were brought from Mexico to Spain but there is no definite history re-corded of the origin. This makes the dahlia a little mysterious and intriguing. It is said that the Az-tecs actually used these flowers for food and medicinal purposes. In the late 18th century, the dahlia was named by Antonio Jose Cav-anilles, a senior member of the staff of the Royal Botanic garden in Madrid, in commemoration of Andreas Dahl, a Swedish bota-nist who was a teacher of both botany and medicine.
Growing Dahlias
Dahlias are fairly easy to grow. If you follow these simple guide-lines, you can have beautiful colorful blooms all summer and into fall. To purchase “Café au Lait” dahlias, go to www.easyto-growbulbs.com/browseprod-ucts/Dahlia-Cafe-au-Lait.
For a larger variety of dahlias visit www.dahlias.com.
I generally wait until the mid-dle of April to plant when the danger of frost is past. If you are late with your planting, don’t fret; dahlias can be planted as late as mid-June. Once you have your tubers, select a sunny location and make sure the soil is fertile and well drained. It’s always best to add organic matter such as compost or manure before plac-ing tubers in ground.
Dig a hole at least 8”-10” deep and fill half of it with loose soil. Be sure the hole is wide enough for tubers to fit. Place tuber into hole with eyes facing up and cover with soil. If you’re
planting large flowering dahlias, such as dinnerplates, space 3’-4’ apart. Smaller flowering dahlias should be spaced at least 2 feet apart.
When dividing the tubers, place them in a warm moist area to promote sprouting before cut-ting. This way, you’ll be able to see the “eye” growth which must be present to grow a new plant. Cut the clump into individual tu-berous roots making sure each cut section has an “eye” present and let dry for several days be-fore planting.
Dahlias are heavy drinkers so you should keep the soil moist but not saturated. Feed monthly with a water soluble fertilizer and remove faded flowers to encour-age continual blooming.
By applying a 3”-4” layer of mulch, you can help them thrive over the hot summer days. You can encourage larger blooms by removing the two outer buds and leaving the center bud on a single stem. This is called disbudding.
If you want your dahlias to branch out, pinch off the terminal shoot when they are about a foot tall. If you prefer them to stand up straight, you will have to stake them. Some people like for dahl-ias to bend and curve naturally to the ground. I use dahlias for flo-ral designs, which can allow ex-tra creativity, but I do stake about half of them. It’s a matter of per-sonal preference.
Snails and slugs love the taste of dahlia tubers and will even eat the stalk. You will need to use some type of control for these lit-tle pests such as slug and snail baits. Use these 2 weeks after planting and continue throughout the growing season. Spidermites,
earwigs and cucumber beetles also are common pests to the dahlia and must be kept under control. For natural products, go to www.planetnatural.com.
If you are in a colder zone and the ground freezes below 6” or more you should remove the tu-bers from the ground, wrap them in Spanish moss (or similar mate-rial) and store them in a dry cool area. If you are in a warmer zone they can be left in the ground but should be covered with a thick layer of mulch to prevent freezing. If you decide to leave your dahlias in the ground, you will need to cut the stalks down to below ground level and mulch sometime in mid November or after a killing frost.
I grow dahlias in zone 6 and have left them in the ground heavily mulched over winter and they have come back. I also have them in pots on my deck and have moved them close to the house over the winter and they too have survived.
Dahlias are very easy to grow and maintain and make beautiful arrangements to display in your home or on your patio during fes-tive gatherings. Just place them in hot water with a little flower preservative after cutting and they will last around 4-5 days. Having fresh flowers in the house is one of the rewards of your hard work in the garden.
I grow heirloom tomatoes along with my dahlias and fre-quently arrange them together in vases for company to enjoy at summer gatherings. If you give dahlias a try, I believe you will en-joy them as much as I do. ◊
55
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
56
ƒlai
r! ·
su
mm
er
20
09
Old Edwards Inn and Spa in Highlands, N.C. was the idyllic spot where Joy Duong and Charles
Cox pledged their love to each other with 150 family and friends as guests. This vibrant Smoky Mountain village was the perfect setting, surrounded by mesmerizing waterfalls and wooded forests.
&Joy DuongCharles Cox
57
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
The festivities began on Thursday with a welcome party, host-ed by friends of the bride and groom, where delicious food and drinks were served while everyone relaxed after their travel to this paradise in the Smokies.
On Friday the guys went hiking while the ladies had a fabu-lous bridemaids’ luncheon followed by the rehearsal dinner that evening hosted at the local Country Club, Wildcat Cliffs. Many guests took advantage of the luxurious European spa to relax and get ready for the big day.
Angela Proffitt, a well-known event planner from Nashville, TN organized the event while local floral designer Stephanie Nieu-wendijk set the mood. Inspired by Joy’s Vietnamese heritage and her affinity for yellow, she incorporated Asian touches into the bright and beautiful color scheme. Centerpieces included roses, phlox, freesia and snowball viburnum with complimenting yellow linens. After the wedding, everyone gathered at Rib Shack for an after party serving finger foods, music provided by a DJ and mer-ry-making memories.
Joy wore a gown by Monique Lhuillier. Charlie wore a tan poplin suit by Brooks Brothers.
Joy DuongCharles Cox
58
ƒlai
r! ·
su
mm
er
20
09
Tulips, peonies, snowball hydrangeas and phlox flow out of this gorgeous centerpiece.
Charlie’s nephew and ringbearer Will is led by Pablo, the family pet.
Cocktails and hors d’oeuvres were served inside the barn to the romantic accompaniment of piano melodies, while guests enjoyed a photo booth to create a memorable scrapbook for the bride and groom.
Edible bamboo and lily of the val-ley adorned this almond and lem-on flavored cake by Sid Jackson. Hanging above the cake were Asian umbrellas to set the tone of the Asian heritage.
(below, right to left) Calligraphic escort cards, provided by Val Cole, fluttered from ribbons on an iron tree.Individually boxed Godiva choco-lates made the perfect treat for guests to enjoy.Cones filled with yellow rose petals were provided for the traditional showering of the bride and groom as they departed.
61
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
63
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Homeowner Marti Veto was living in San Francisco when she told her friends, the mayor of Franklin and his wife, that she
wanted to move to Franklin. They said they would find a house for her. The house they found dated from the 1920s and Marti bought it sight unseen in September.
A few remodeling projects later, including land-scaping and the garage, she was ready to tackle a redecorating project for the interior of the house.
She contacted me in December to design new drapery treatments. Drapery design is only a small part of what a designer does but it is very important to defining the interior aesthetic of any room. I am passionate about draperies for this reason.
The materials we selected for drapery treat-ments were fine quality. One of the main reasons to choose fine materials, besides the obvious, is the pigment. If you start with textiles with beautiful robust color, your finished room will feel alive and
not tired and dreary.Quality draperies not only make the window
more attractive but enhance the overall appearance of the room. Simply put, an investment in qual-ity means that your interior decor will look better longer.
Marti is a delightful lady full of energy and charm, with a quick wit and a can-do demeanor. She de-cided to go further with design planning after our first consult when she was invited to put her house on the Heritage Foundation Tour of Homes that was coming up in June.
We had little time to waste, so we hit the project hard and fast. The positive excitement from Marti really infused the work and the creative juices were flowing. Marti and I shared a similar vision, which made the entire project a delightful experience.
When I design a room I want to stir emotions and senses in the individuals who live in the home or visit there. Things that are beautifully and artfully
HistoricHouse,
TimelessCharm
65
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
made by talented artisans with a God-given talent help define the personality of the house as well as its owner.
These artisans’ eye for scale, balance, light, and texture blend seamlessly to produce fine de-sign that is there for the eye to embrace and be satisfied.
Working with Marti to bring our shared vision to reality, it was important that color schemes and furnishings blend to form an aesthetically pleasing environment, room by room.
The blue and brown palette for the master bed-room was chosen to evoke a marine resort ambi-ance. The silks used are from the Barbara Berry collection for Kravet.
The silk damask on the bed lends itself to a marine appearance with faux coral trim on the bed panels. Window sheers are from Corraigo, made from the finest handmade lace, and are quite ex-quisite.
The rug is custom wool; the Kleismos chair and bench also are Barbara Berry for Baker. The mirror is an antique from the 1940’s with a touch of blue and silver leaf.
The calming effect of the aqautic color scheme and the beautiful furnishings in the master bed-room make it a perfect retreat at the end of a busy day.
The color palette for the living room was se-lected by Marti to complement her existing furni-ture and is much more vivid. The drapery silk was matched to the wall color, which gave the room continuity and an inviting serenity.
The drapery style was inspired by current de-signer fashions with inverted pleats and cinched at the waist of the window by a blind stitch, graceful and elegant. Rod iron consoles flanking the entrance walls were custom designed for the
66
ƒlai
r! ·
su
mm
er
20
09
flair style |interior design
The color palette for the living room is vivid and
warm, creating an inviting atmosphere.
67
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
69
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
The calming color scheme and beautiful furnishings make the master bedroom a perfect re-treat at the end of a busy day.
71
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
space with marble tops and gold accents, delineat-ing the space as a foyer.
Along with the rare and beautiful Oushak rug, antique hand-carved gilt tasseled lamps on the consoles are charming and unusual. The gilt lion sconces are whimsical antiques; again, these are hand carved, unlike any I have ever seen.
The warmth of the living room extends to the dining room. Most of the case pieces are by Baker and the sconces are merino glass.
The chandelier is new. The existing chandelier was installed over the bed in the master bedroom. There was a very large square mirror in the dining room where the china cabinet is currently placed. Marti couldn’t part with the mirror, so we moved it upstairs to a bedroom in honor of the original homeowner.
Refurbishing of the sunporch began with the Vervain fabric to go with the existing paint color. For privacy, I added the sheers with a scallop pleated top. Trim is also Vervain.
A number of doors and windows broke up the wall space, so I added clean lines by designing val-ances to produce the illusion of one large window rather than several smaller ones.
The powder bath is adorable with wallpaper of a beautiful pear green with charcoal and silver. The drape is a flip style with hammered silk Beacon Hill fabric contrasted with silk velvet in charcoal.
The rug is an antique Turkish Sildas brought in from New York by the top rug dealer in the area.
It takes people who trust each other and work well together to accomplish this amount of work in such a short time. I am fortunate to have wonderful people on my team who made the completion of this project possible.
Successful designing requires an understand-ing of the client’s vision, an eye for color and style, instincts for making a home, and enthusiasm for the project.
Marti Veto was very pleased with the results of
her redecorating project. Her home is a rare combi-nation of beauty and comfort that will bring pleas-ure for years to come. Nashville area residents who took the Heritage Foundation Tour of Homes were able to share in that pleasure. ◊
For help with your redecorating projects, contact:
Terry Richardson Interiors801 Vivians WayBrentwood Tn. 37027Email: [email protected]: 615.260.8282(Member of ASID 10 years; in the interior design
business for 20 plus years)
74
ƒlai
r! ·
su
mm
er
20
09
Let’s Give ‘Em Something to Talk About
The Listening Party
Who says you have to go out to
enjoy a good show? Bring the
experience of a concert to the
most intimate of settings...
your own living room!
text by Rachel Owen
75
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Years ago in Cincinnati, my sis-ter invited me to join her for a concert by Scot-tish folk musician, Dougie MacLean. Having recently been introduced to Dougie’s music, I was excited to see him and wondered to which little bar we would venture.
To my surprise, Dougie performed in someone’s suburban living room, just a few feet from my beating heart. He filled the room with the rich boom of his spruce top guitar and that gorgeous ringing Scottish brogue. Right then and there I fell in love with the house con-cert.
I am a huge fan of live music. I also love to host the classic cocktail party. A house con-cert, or listening party, is the perfect combi-nation of the two. Guests enjoy music in the intimate setting of your home and have a pro-verbial “backstage pass,” while you are rewarded by being a patron of the arts!
A typical house concert looks like this: The host provides refreshments, ambiance and an area for guests to listen comfortably. Guests contribute a do-nation or ticket price upon arriving. The featured mu-sician entertains for an hour plus. Everyone adores the show and the applause and hoots are deafening. Afterward, the artist sells CDs and signs autographs, the mingling continues and you are the envy of all par-ty hosts, perhaps forever.
Sound like fun? It is! Here are a few planning tips to make your own listening party a success.
Select the Entertainment
Choose an artist to feature. This is absolutely the most important part of a successful house concert as it literally sets the tone for your entire event. I have an affinity for the performing songwriter, a person with just a voice and guitar (or piano) sharing original music. However, you may also consider a person or small en-semble that plays classical or traditional music. Just remember that if you are excited about whomever you choose, your guests are also likely to be impressed.
There are countless ways to search for a viable art-ist. Ask friends if they know any talented professional
musicians or approach someone who wowed you at a local club or music festival. If you and your friends share a taste for classical music, call a local college’s music school and ask to be introduced to a couple of top talent seniors to host in your salon.
This may sound obvious, but make sure you know the person you are about to engage for the show is a good live performer. Just because your mechanic’s cousin made a killer CD does not mean she can en-tertain live and alone for an hour or more. If you have someone local in mind, try to see them perform in front of a crowd before you make your final decision. The perfect house concert artist is professional, person-able and engaging.
Also, consider contacting an artist of whom you are already a fan to ask if they may be available when passing through your area. Many touring musicians who play a bit larger venues fill in their tour schedules with house concerts.
I recently had the incomparable Jeffrey Gaines play in my foyer. Sound familiar? Jeffrey had hits in the 90’s with “In Your Eyes” and “Hero in Me” and still has a big following as a respected performing song-writer. He was mesmerizing!
Set realistic expectations with your artist when discussing their participation. Make sure that you are
76
ƒlai
r! ·
su
mm
er
20
09
easy entertaining |house concert
on the same page regarding the money they can ex-pect to receive. Usually with a house concert, there is a certain level of trust and flexibility involved. You will do your best to get X number of audience members and will request they donate $10 or more. The artist will have an opportunity to sell CDs. If you prefer, you may offer to pay the artist yourself and forgo the guest contributions. Anything is fine as long as you both agree.
If you are comfortable offering, the traveling musi-cian often appreciates an invitation to spend the night as your guest before moving on the next day. It is an amazing bonus to save on lodging, sleep in a com-fortable bed (or on a comfortable couch) and perhaps score a home-cooked meal.
Communicate with the artist about performance requirements. Does he need some form of amplifi-cation (usually referred to as a PA system)? Can he bring all this equipment or would you have to rent or borrow it? If you are unfamiliar with this tech talk, let the artist know in order to help you determine what is needed. Chances are if you know anyone in a garage band, they can probably help with this, too. Also, make sure you know how much space is needed to perform comfortably. Do they throw kicks or eat fire during the act?
Hosting the Party
When inviting your guests, introduce them to the artist and the concept of the house concert. Explain that this is an opportunity to sit and listen to an engag-ing artist, not a hopping party with live music. Specify a start time for the performance and encourage early arrival. Whether you send printed invitations or an e-mail, include a short biography of the performer and a link to his website so guests can get excited about the show, too. If asking for a donation, let them know that all the money goes to support the performer.
Anyone can host a house concert and there are a million different ways to make it fun and special. I have attended many listening parties and learned that they come in all shapes and sizes. One show included being treated to cocktails, caviar and
an ocean view while the artist crooned by candlelight; another, picnicking on the lawn while the featured songwriter sang amid a beautiful garden. I have en-joyed live music in an apartment that was so small, the nearest guest sat immediately at the performer’s feet in the living room and the furthest sat on the com-mode! The cramped quarters only lent to the intimacy of the show--and fodder for jokes, of course. I even attended a show in a firehouse; everyone took turns posing for photos with the artist in full fire gear after the show.
These were all very different approaches, but all part of the same grassroots effort to support music to which many would not otherwise be exposed and to share a unique gift with friends. This is what always resonates with house concert goers and what often will inspire guests to host listening parties themselves. Post house concert chatter and phone calls never fail to include comments like, “This is the best idea ever”; “I never thought of doing this before, but I would now”; and “What a great way to experience live music!”
The house concert may require a bit more planning than the average soiree, but it is sure to be rewarding and impressive. In this summer season amid a litany of social events, what better way to make your gather-ing memorable? No need to keep up with the Jone-ses--you are way cooler than the Joneses! ◊
77
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
Bluegrass duo Dailey & Vincent may need to in-vest in trophy cases to house their growing col-lection of awards. Their most recent wins were
six SPBGMA Bluegrass Music Awards at the show held in Nashville on February 15, 2009:
• Vocal Group of the Year
• Bluegrass Band of the Year
• Song of the Year (“By the Mark”)
• Gospel Group of the Year/Contemporary
• Bass Fiddle Performer of the Year (Darrin Vincent)
• Male Vocalist of the Year/Contemporary (Jamie Dailey)
Their new CD, Brothers from Different Mothers, was re-leased in March and debuted at #1 on Billboard’s Top Blue-grass Albums chart. The CD is a 12-song set featuring vari-ous approaches to harmony singing and incorporating solos by both Jamie and Darrin with duets, trios, and a quartet featuring other members of their band. The music will be familiar and appealing to fans of southern gospel, country or folk music, as well as traditional bluegrass fans.
Jamie mentioned one song in particular on the new CD that may compare to the highly popular “By the Mark.” The song, “On the Other Side,” was written by Jimmy Fortune of
DAILEY & VINCENT BLUEGRASS:NO BLUES FOR JAMIE DAILEY
text by Hazel Kingphotos courtesy of www.daileyvincent.com
78
ƒlai
r! ·
su
mm
er
20
09
the Statler Brothers about his late father. “I get chills from the song,” Jamie said. In a departure from traditional bluegrass instruments, the song was recorded with a full orchestra. That was Jamie’s first experience with an orchestra but he said it was exactly what this particular song required.
Fans can hear Dailey & Vin-cent on stations in their local area or on Sirius Satellite XM Radio. The CD may be found at Borders Books, Barnes & Noble, Target and Wal-Mart as well as from amazon.com or from Dai-ley and Vincent’s own website (www.daileyvincent.com).
The New York Times recently called Dailey & Vincent “the most celebrated new bluegrass act of the last few years,” while critic Chet Flippo noted, “They carry on the sense of tradition of bluegrass but pair it with a highly-attuned
choice of songs. And they are obviously playing this music because they love it.”
Dailey & Vincent’s first self-titled CD was released in January 2008 and de-
buted at #2 on Billboard’s Top Bluegrass Albums chart, where it reached #1 in June 2008 and was in the top 10 for 40 weeks. The album was #9 on Billboard’s 2008 Year-End Top Bluegrass Al-bums chart, and Dailey & Vincent were #7 on Billboard’s Year-End Top Bluegrass Artists chart.
Dailey & Vincent’s debut CD yielded three number one sin-gles: “By the Mark,” “Sweet Car-rie” and “More Than a Name on a Wall,” and was included on sev-eral year-end “best of 2008” al-bum listings.
Such amazing achievements in such a short time may seem like an overnight success story. Like most overnight success stories, however, this one was a long time coming. Jamie sang lead with long-standing Doyle Lawson and Quicksilver for about ten years,
while Darrin performed with Ricky Skaggs and Kentucky Thunder.
In addition to singing with Doyle Lawson & Quicksilver, Jamie was also
heard on songs by other artists. He sang tenor with Ricky Sk-aggs on “Enjoy the Ride” from his “Brand New Strings” CD that won a Grammy. He also sang back-up vocals on Dolly Parton’s “Christmas Time’s A’Comin.’” His amazing voice easily carries a baritone lead or hits the highest tenor notes on the scale.
Jamie Dailey & Darrin Vincent first appeared on the scene as a duo in late 2003 with a Christmas song, “Beautiful Star of Bethle-hem,” recorded while both were members of other groups. The song was included on Koch Records’ “Christmas Grass, Vol-ume 2, 2004.” Jamie and Darrin were accompanied by only a gui-tar and mandolin.
Because of popular response to the song, which rose to number one on the Prime Cuts of Blue-grass, the two decided to take a leap of faith and form their own group. Their first tour date was January 5, 2008, in Jekyll Island, Georgia. Dailey & Vincent’s star has continued to rise ever since. Flair had the opportunity to speak
79
ƒlair! · ww
w.c
ha
se
rive
rs.c
om
with Jamie about the duo’s suc-cess.
In October 2008, after less than a full year as a duo, the group dominated the Internation-al Bluegrass Music Association’s Awards, racking up ten nomina-tions and an incredible, unprec-edented seven wins:
• Entertainer of the Year
• Vocal Group
• Male Vocalist (Jamie Dailey)
• Album of the Year
(Dailey & Vincent)
• Gospel Recorded
Performance (“By the Mark”)
• Recorded Event of the Year
(“By the Mark”)
• Emerging Artist of the Year
Both Jamie and Darrin enjoyed
success as part of their former
groups, but the award-winning
popularity of Dailey & Vincent
has surprised and delighted them.
“We are very blessed,” Jamie said simply. He credits the success of Dailey & Vincent to the harmonious blending of voices with Darrin Vin-cent and his “three wonderful band members,” who are an important part of the package. Jeff Parker, mandolin; Adam Haynes, fiddle; and Joe Dean, Jr., banjo; along with Jamie on guitar and Darrin on bass fiddle make up the distinctive sound of Dailey & Vincent.
Jamie and Darrin celebrated the release of Brothers from Differ-ent Mothers at a party held at the Country Music Hall of Fame March 19. There was a lot to celebrate.
Dailey & Vincent began an incredi-ble journey in 2008 that has includ-ed a number of stellar moments.
“The awards were great,” Jamie said, adding that there were other events that also meant a lot to the group and to him personally. What stands out most in his view was being on the Red Carpet when his childhood heroes, the Statler Brothers, were inducted into the Country Music Hall of Fame. In a surreal experience, Dailey & Vin-cent performed for a group that included people like Reba McIn-tyre, Amy Grant, Kelly Clarkson, Brenda Lee, Bobby Bare, Tom T. Hall, Emmy Lou Harris and others in addition to the Statler Broth-ers. Along with Doyle Lawson, the Statlers were his greatest musical heroes and personal influences.
Another meaningful event was when Dailey & Vincent performed “More Than a Name on a Wall” at the 25th Anniversary of the Vietnam Memorial in Washington, D. C. The audience included the Joint Chiefs of Staff and other Washington no-tables. Jamie and Darrin also par-ticipated in the formal ceremony by reading names from the Wall.
Like the names on the Viet-nam Memorial, Jamie Dailey is more than a bluegrass singer and musician. In 2005 and 2007, he served as a United Nations Good-will Ambassador, a role that took him to Switzerland and Germany in the company of heads of state and other U. N. Ambassadors.
As part of this group, he worked with U.S. and foreign am-bassadors and met with foreign dignitaries and prime ministers for policy talks and to strengthen relationships between countries. It was “wonderful and scary,” Jamie said, an experience he will never forget and one that meant a great deal to him. He is deeply patriotic and has high hopes for the future of the country.
What about the future of Dai-ley and Vincent? The group had 130 tour dates in 2008 and will most likely exceed that in 2009. Fans can join the email mailing list on the website (www.dailey-vincent.com) for information on where to see and hear the duo.
With so many peaks of suc-cess in their first year as a group, Flair wondered if there are there still mountains to climb.
“Oh, yes,” Jamie said. “We’d like to win a Grammy.” He was nominated several times while with Doyle Lawson and Quicksil-ver, but without a win. A Grammy win certainly would be another highlight for the group. There was one more thing on Jamie’s wish list.
“I’d like for us to sing for a president at the White House,” he added. Given the success of Dailey & Vincent at making their dreams come true, that doesn’t seem like such an impossible goal. ◊
Menu Maker Catering | Brentwood TN 37207615.791.9779 | www.menumakercatering.com
Affordable Elegance Suited to Your Taste