lubbock home & family magazine sept-oct 2014

4 | HOME & FAMILY MAGAZINE 2014

Editor In ChiefMelody Dawes

Junior EditorMary Matthews

Print DesignTracy Powell

Web DesignSonya McDowell

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No part of this work covered by the copyright may be reproduced or copied in any

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Reasonable care is taken to ensure that Lubbock’s Home & Family Magazine articles and other information on the website are up to date and as accurate as

possible, at the time of publication, but no responsibility can be taken by Lubbock’s Home & Family Magazine for any errors or omissions contained herein. Furthermore, Lubbock’s Home & Family Magazine takes no responsibility for any losses, damages or distress resulting from adherence to any information made

available through this publication. The opinions expressed are those of the authors and do not necessarily reflect the views of Lubbock’s Home & Family Magazine.

Cover Photo by Damon and Erin Photography

8302 IndIana SuIte 12 / Lubbock, tX 79423 / 806.792.4336

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MeloDy DaweSEditor-in-Chief

Fun Food Fact:ProbabLy every day oF my LIFe I have had a bIte oF chocoLate.

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Mary MaTThewSJunior Editor

DeSirae CulPAdministrative Assistant

Fun Food Fact:I Love my memo’S cowboy cookIeS. they are Pretty much every kInd oF cookIe thrown Into one and they are GIGantIc.

Fun Food Fact:FrIed okra IS my FavorIte Southern comFort Food. I haPPen to have Some homeGrown okra In my Freezer rIGht now.

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DESIGN /

In most homes the kItchen is the “hub” of the house. It is the space where meals are prepared, homework is completed, art is cre-ated, decisions are made, and families bond. This room should be function-al, organized, inspiring, and inviting.

Open layouts that include the kitchen, dining, and living spaces allow you to interact with family members and guests while putting together meals. A large island is a welcoming spot for guests to sit or kids to do homework. The absence of walls within these spaces will allow natural sunlight to flood the space, making it more inviting.

Be creative with your storage op-tions. A hanging pot rack can free up valuable cabinet space for other items. Ceiling height cabinets can be very beneficial in storing seasonal or bulk items, such as light bulbs and paper towels. Slide out cabinets can utilize even very narrow spaces.

Adding a communication center or even painting a chalkboard wall in your kitchen can help keep family members organized. Think meetings, kids’ schedules, grocery lists, or even inspiring quotes. If you don’t want to take up an entire wall, you could use the inside of a cabinet door as your message center.

Using a splash of color can make this room more inviting. Add a bright hue to the inside of cabinets or open shelving for an unexpected pop of color. If you prefer a mostly neu-tral color scheme, consider adding color to your island, or another piece of furniture in the room.

Dana Autorino, ASID – Hue Home Furnishings

It’S All About thE KItchEN

12 | HOME & FAMILY MAGAZINE 2014 HOME & FAMILY MAGAZINE 2014 | 13

Families Bicycling to good HealtH

the author, Debra Pugh received a bachelor’s degree in kinesiology with a minor in psychology from Texas Christian University. She is also a certified personal trainer and a certified sports nutritionist. She has 25 years of experience in counseling people in Health and Wellness such as weight loss, exercise, nutrition, balance, fibromyalgia, chronic fatigue, auto-immune syndromes, arthritis, hormones, toxins, cleansers, supplements, and increased energy. For more information, call 806-298-5504, e-mail [email protected], or website at www.MyAimStore.com/DebraPugh)

Buying a Bicycle When selecting a bicycle, there are

many more choices today than years ago. A mountain bike is designed for riding off road with big tires and shock absorbers under the seat and handlebars but it is also very comfortable to ride on the road as well. A “road bike” is also known as a racing bike and is designed for speed so has the traditional “drop”

Do you remember when you were a kiD anD how much fun it was to riDe a bicycle? What if you could relive those smiles and laughter as you felt the wind in your hair? Why not ride bicycles with your children, share your own fun memories, and make some new ones with your kids. With today’s high-tech bicycles, you can once again enjoy riding a bicycle and receive many health benefits for the entire family.

handlebars to put the person in an aerodynamic position to increase speed. A “comfort bike” has higher handle bars, adjustable backrest, and lower seat position that provide better handling and improve stability. A “recumbent bike” has a tall back rest, large seat, and is low to the ground. The “Adult Tri-cycle” has 3 wheels with a large

seat and back rest. It also comes in a style that has hand cranks for people in wheelchairs

selecting Bike gearBicycle wheels come in all

different sizes but the wider the wheels you have, the less you feel the jarring from bumps and holes in the road. Front fork and seat post sus-

it easier to ride up hills. Don’t forget to put water bottle rack on each bicycle!

BeneFits oF BicyclingRiding a bicycle can help to reduce the

risk of many health problems such as high blood pressure, high cholesterol, type II diabetes, auto-immune diseases, and heart disease. It strengthens your muscles, improves the condition of your heart and lungs, improves the quality of your sleep, increases your energy level, improves your immune system, increases your metabolism, improves your balance, and helps with weight loss. Studies show that children receive the same benefits along with improved school performance, burn off energy, and increase life expectancy. (www.webMD.com)

Why not take this month to start a fun and healthy habit of riding bicycles with your children several days a week. Help them to see that exercise can be fun and feel like play. With today’s high-tech bicycles, you can once again enjoy cycling and receive the benefits of exercise for the entire family.

eXercise /

pension can also reduce shock from bumps. Bicycle seats come in all different shapes, sizes, padding, and even gen-der-specific gel-padded seats are available. Biking gloves help to protect your hands and reduce vibrations. Helmets need to be light so they do not put a strain on your neck. Bi-cycles with several gears make



And isn’t breAkfAst the best plAce to stArt? We just know that soft cheeses and toasted breads must have been a staple in some Old World countries for a long time. Since fresh fruit is plentiful in many Mediterranean areas, it makes sense to us that some beautiful fruit would be served right along-side that bread. A little juice, a beautiful setting, and your day is off to a fine start.

And some hearty quiche? We just had to look up the origin of this delicious dish. We were just a little surprised. Always known as a classic French dish, its origin is actually out of Germany. That bit of knowledge does not change the fact that a freshly made quiche served alongside a green salad or a bit of fruit will give one everything one needs for fuel.

ingredients to make this meal:l Eggsl Cheesel Onionsl Creaml Filo Doughl Lettuce

We just have to imagine that all across the world, there are versions of the classic pancake. Can’t you see that batter being cooked in an old skillet above a very hot flame? Doesn’t every culture enjoy some type of sweet, flat cake topped with syrups, fruits, or jams? These look tender and tasty. A classic for every age and every region.

ingredients to make this meal:l Flourl Sugarl Baking Powderl Milk l Eggs The favorite just might be the buttery croissant. Even though

it is being served here with some fruit spread and some butter, maybe some of us have been known to eat them just as they are—in their golden, buttery, flakey state of purity. Yeah. Maybe any time is croissant time.

ingredients to make this meal:l Croissantsl Blackberry Jaml Butter

Maybe the simplest way to get out the door in the morning is to enjoy a hot, aromatic, mellow cup of coffee with just a couple of twisted sugary spirals. Simple. Light. Quick. Satisfying.

ingredients to make this meal:l Flour l Cinnamon Sugarl Folgers Coffee …( unless you like

something not as great)

BREAKFAST /


This dish took us right by the Mediterra-nean Sea with all the fresh veggies placed next to the very freshest of asparagus. We tried to count the variety of veggies on this plate and just couldn’t do it. See how many you can find.

ingredients to make this meal:l Shrimpl Asparagusl Red Bell Peppersl Poblano Peppersl Mushroomsl Onionsl Artichokel Zucchini

Pizza is definitely one of the favorites around our office. Old World? Of course! All American? You bet! The great thing about a pizza is that one can personalize it according to any preference. This one looks beautiful as well as being filled with tasty veggies, cheeses, and topped with a beautiful sprig of basil.

ingredients to make this meal:l Pizza Crustl Tomato Slicesl Mozzarellal Parmesan l Feta Cheesel Mushroomsl Artichokel Ham Piecesl Basil

LUNCH /

When timing the ciabatta, be prepared

to make the starter at least 8-12 hours

ahead of time so it has enough time to

“proof” or ferment.

ingredients:

for the starter:

1 1/3 cups water, at room temperature

2 1/3 cups unbleached all-purpose flour

¾ teaspoon active dry yeast

In the bowl of stand-mixer fitted with a

paddle attachment, combine the water, 1

cup of the all-purpose flour, and the yeast.

Mix on low speed for 1 minute. Add the

remaining flour and mix until smooth and

soft, 1 minute more. Cover the bowl with

plastic wrap and let sit at room tempera-

ture until almost tripled in bulk, 4-6 hours.

It will smell yeasty. Refrigerate for 8-12

hours or for up to 3 days.

for the bread:

3 T warm water (105°F – 115°F)

¾ cup warm milk (same temp as the

water)

Ciabatta2 tsp. active dry yeast

2-2 1/3 cups bread flour, plus extra as

needed

1 ½ tsp salt

2 T olive oil, plus extra for greasing

When ready to make the dough, remove

the starter from the refrigerator and let it

stand for 1-2 hours. To make the dough, fit

the mixer again with the paddle attach-

ment. Add the warm water and milk and

the yeast to the starter and mix on low

speed. The mixture will be soupy.

Add 1 ½ cups of the bread flour, the

salt, and the oil. Mix on low speed until

smooth, about 3 minutes. Add only as

much of the remaining bread flour as

needed to form a very soft and moist

dough, and mix on low speed for about 5

minutes, occasionally scraping the dough

off the sides of the bowl and the paddle.

The dough should be very soft and sticky,

pulling away from the sides, but still

sticking to the bottom.

Cover the bowl with the oiled plastic

wrap and allow to rise at room temperature

until doubled or tripled in bulk, about 2

hours. Line a baking sheet with aluminum

foil and sprinkle generously with bread

flour. Turn the dough out onto a lightly

floured work surface (it will deflate),

sprinkle lightly with flour, and pat with your

fingers into a 14 by 5 inch rectangle. Fold

the rectangle like a letter, overlapping the

2 short sides in the middle to make 3

layers.

Cut crosswise into 2 equal rectangles

and place each half on the prepared sheet

pan. Cover loosely with plastic and let rest

for 20 minutes. Remove the plastic and

sprinkle generously with flour. Splay your

fingers apart and press, push, and stretch

each rectangle to make it irregular and

about 11 inches long and about the width

of your hand. You want the dimples in the

top; this is traditional. Cover again loosely

with plastic and let rest until tripled in

bulk, about 1 ½ hours. Repeat the

dimpling process again 2 more times

during this rise.

Preheat the oven to 425°F. Sprinkle the

tops of the loaves with flour. Bake until

deep golden brown, 20-25 minutes. Let

cool on the baking sheet. Serve warm with

olive oil for dipping. Yields two large

loaves.

ingredients:3 cups: warm water with the degree

for about 110 F.2 packages: active dry yeast with

the weight .25 ounces1/3 cup: honey5 cups: bread flour3 tablespoons: melted butter1 tablespoon: salt3 1/2 cups: whole wheat flour2 tablespoon: melted butter1/3 cup: honey.Remember that this recipe could be

done in 20 minutes for the prepara-tion and 30 minutes for cooking.

steps:Use large bowl to mix warm water,

1/3 cup honey and also the yeast. Add 5 cups of white bread flour and then stir them all. Allow it to rest for about 30 minutes so it is big and bubbly.

Mix 1/3 cup honey, salt, 3 table-spoons melted butter and then stir in the 2 cups of whole wheat flour. Add flat surface with flour and then knead the whole wheat flour so it is not too sticky. If it is still sticky to touch, you can add 2 to 4 cups for the whole wheat flour and use greased bowl to place. Turn it once again to coat the surface on the dough. Use dishtowel to cover and allow it in warm place to rise so it is doubled.

Punch it down and then divide them all to 3 loaves. Take greased 9×5 inch loaf pans and then let it rise so the dough could rise for about one inch from the pans.

The baking process will need 350 degrees F and spend for about 25 to 30 minutes for baking. Make sure that it is not overbake. Use 2 tablespoons melted butter or margarine for brushing the top of loaves lightly to prevent its crust getting hard. Cool it completely and serve this delicious wheat bread recipe.

RegulaR Wheat bRead


lubbock home & family magazine sept-oct 2014

Documents

family members

kitchen12 home family

asid hue home furnishingsits

chieffun food fact

inside of cabinets

splash of color

time of publication

valuable cabinet space