IN THE KITCHEN

These unique kitchen appliances make life simple and easy, whether you’re prepping fruits and vegetables or cooking your latest recipe.

Slice, scoop, and pit your avocados with this 3-in-1 avocado slicer from OXO. bedbathandbeyond.com

Cooking the perfect steak, fish, chicken and more is easier than ever. This wireless smart thermometer connects to the Meater app for excellence with every bite. meater.com

Efficiency is key with this strawberry huller from Chef’n. All it takes is the push of a button and a twist to hull the strawberry and enjoy. amazon.com

This meat chopper from Goodcook makes it quick and easy to ground meat and stir it directly in the pan. walmart.com Gone are the days of standing and stirring. With this self-rotating pan stirrer, you can multitask in the kitchen better than ever. amazon.com

Nutrient-rich beverages from fruits and vegetables are at your fingertips with this five speed juicer from CRUX. bedbathandbeyond.com

All Dressed Up by Mary Ann Cherry – oil 18x24

White Shawl by Jean Olliver- oil 20x16

Ltown of Calvert, 60 miles South of Waco & 35 Miles north of Bryan College Station Texas. In this lovingly restored 1878 building you will find artwork of award-winning artists. Representational art is their style. Step into the gallery and feel welcomed and comfortable while enjoying walls hung with

pedestals. Upon entering, visitors are pleasantly surprised at the quality of artwork in the gallery of small historic Calvert. “The gallery is truly a gem of Central Texas.” As a bonus, owner/artist June Cates may be seated at her easel creating another work of art. Lost Creek Gallery opened its doors on September 26, 2019.

June & Ralph Cates

By Joanne Headley @theoliveandmango

• 1 lime, juiced • 4 teaspoons sesame oil • 3 teaspoons Asian red chili paste (sambal oelek or Sriracha) • 2 teaspoons toasted sesame seeds • 2 teaspoons sugar or honey • 1 clove garlic, minced • 1 teaspoon salt • ¼ teaspoon black pepper

• Two 213g cans of Gold

Seal Wild Pink Salmon, larger bones and skin removed and flaked • 10 sheets of spring rolls rice paper wrappers • 5 large green lettuce leafs each torn in half • 1 ounce cooked rice vermicelli (optional) • ½ cup purple cabbage sliced thin • 1 large carrot, peeled and sliced into thin strips • 1 large cucumber, sliced into thin strips • 1 bunch fresh mint leaves • 1 bunch fresh basil leaves • 1 bunch fresh cilantro • optional for garnish: sesame seeds

• ¼ cup creamy peanut butter • 1 Tablespoon hoisin sauce • 2 teaspoons soy sauce • 1 clove garlic, minced • 1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice • 1–2 Tablespoons warm water, or more as needed

1. Process in a food processor or whisk together everything except water until smooth. Add 1-2 tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl and garnish with crushed peanuts (optional). Set aside. 2. In a small bowl whisk together the sweet chili marinade and the pour over flaked salmon and toss gently. 3. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water and set aside Gather all topping ingredients together, including chopped veggies, herbs, and marinated salmon 4. Add about 1-2 inches of warm water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate – don’t use wood as wrapper will stick to it. 5. In the middle of the wrapper, place one lettuce leaf half. Top with a couple tablespoons rice vermicelli followed by some veggies. Be careful not to overstuff the roll as it will make it harder to roll and more likely to tear. Line 3 portions of salmon in a row next to the filling. Place 2 basil or mint leaves in between it. This is purely decorative. 6. Roll up wrappers carefully and tightly like you would a burrito. Starting with the side away from the salmon, gently pull the bottom of the roll over the first row of filling, then fold in the sides and continue to roll. Repeat process until all spring rolls are assembled. Slice each spring roll in half if desired and garnish with sesame seeds. Serve with the Peanut Sauce.

By Joanne Headley @theoliveandmango

• 2¼ cups flour • 1 tbsp baking powder • ¼ cup sugar • ½ tsp salt • 1 cup grated cheddar cheese (I used white cheddar but any cheddar is fine) plus a little extra for sprinkling over before baking • 1 tsp chopped fresh sage (plus 8 extra leaves to decorate tops of scones, optional) • 1 stick of cold butter, (100 grams) cut into cubes • 2 medium apples, peeled, cored and finely chopped (approx 1 cup) • ½ cup cold heavy cream plus more for brushing scones

1. Preheat the oven to 400°F and line a baking sheet with a parchment paper. 2. Place flour, baking powder and salt, sugar in a food processor and pulse a couple of times to combine. Add the butter and pulse until butter is pea sized and well distributed. Add the cream and pulse until shaggy dough starts to form. 3. Empty out into a large bowl and add the apple, cheddar, and sage, very gently toss the mixture to incorporate into dough. 4. Empty dough onto a clean and lightly floured surface and use your hands to shape it and pat it gently into a 3/4 inch thick circle. Slice into 8 pieces. Transfer to baking sheet and place a sage leaf on each one and brush with cream. Sprinkle a little extra cheese over them if you would like. If the dough has warmed up, stick the baking sheet with scones in the fridge or freezer for 15-20 mins at this stage. 5. Bake for 20-22 min or until golden brown. Once done, remove from oven and using a large spatula transfer scones to cooling rack to cool them then enjoy or if you cant wait like me eat them while they are still warm.

Wednesday-Saturday 11:00am-8:00pm

Lone Star Tavern and Steakhouse is Waco’s oldest steakhouse. Originally established in 1962 and currently owned and operated by Josh Hale and Scott Studer since 2012. Offering a wide range of in-house hand cut steaks, scratch made entrees and desserts, best known for their Amaretto Bread Pudding. Lone Star Steakhouse is also a leading caterer in Central Texas specializing in Wedding Receptions, Banquets and Business Luncheons of all sizes.

4713 Bellmead drive waco, tx 76705 254-799-0027

By Joanne Headley @theoliveandmango

• ½ lb homemade or store-bought pizza dough • 1 Tablespoon plus 1 teaspoon olive oil • 2 shallots, peeled and thinly sliced • 1 clove of garlic peeled and minced • 1 teaspoon chopped fresh thyme • ½ teaspoon salt • 1/3 cup fig jam • 1-½ oz. Gorgonzola or your favorite blue cheese, crumbled (approx 1/3 cup); more to taste • 1 teaspoon fresh lemon juice • 2 oz. baby arugula (approx ½ cup) • 2 oz. thinly sliced Prosciutto Di

Parma (approx 6-8 slices) • Freshly ground black pepper

• ¼ cup honey • 2 teaspoons hot sauce (Cholula or Tabasco work great)

1. Set a pizza stone in the oven and preheat the oven to 500°F. Do this 30 minutes prior to cooking the pizza. 2. Heat 1 tablespoon of the oil in a medium skillet. Add the shallots, sprinkle with a pinch of salt, and cook over medium-low heat, stirring occasionally, until very soft and browned, approx 8-10 minutes. Stir in the garlic and the thyme cook for 30 more seconds then remove from heat. 3. Make the pizza dough or if using store bought remove from fridge and let rest on a lightly floured surface while you prepare the toppings. 4. Line pizza peel with parchment paper or sprinkle a little semolina or regular flour on it. If you don’t have a pizza peel, you can use the back of a rimmed baking sheet or a rimless baking sheet. 5. With your fingers gently stretch press the dough into a circle stretching it as needed so that it’s 10-12 inches. Put it on the peel. 6. Use the back of a spoon to spread the jam over the dough, leaving about a ½-inch border. Sprinkle the shallot garlic thyme mixture over the dough. Sprinkle the blue cheese over that. 7. Transfer the pizza to the hot pizza stone (with the parchment, if using), and bake until the crust is golden brown and the cheese and jam are bubbling and hot, approx 6-8 minutes. 8. Meanwhile, in a medium bowl, combine remaining oil and the lemon juice. And toss the arugula with it.

1. Place the honey and hot sauce in a microwave-safe container and microwave for 30 seconds, then stir. (Alternatively, heat the mixture for a few minutes over low heat on the stovetop until combined.) Serve warm. Store in a sealed container in the refrigerator for up to 3 months. 2. Remove the cooked pizza from the oven. Lay the Prosciutto di Parma over it, and then top with the arugula. Drizzle with hot honey, and crumble on more cheese if you would like, slice, and serve.

Call Anel today to list your home & receive TOP DOLLAR

By Joanne Headley @theoliveandmango

• 2 Tbsp butter • 2 cups apricots pitted and chopped into small pieces • 2 Tbsp food grade lavender buds • 2 Tbsp brown sugar • 1 14oz. can sweetened condensed milk • 1 tsp vanilla extract • 1 pinch salt • 2 cups heavy whipping cream • ½ cup of roasted and chopped hazelnuts (optional)

1. Place the butter, chopped apricots and lavender into a skillet and sauté over medium-low for about 3-5minutes, or until the apricots have softened. 2. Add the brown sugar and sauté for about for another 2-5 minutes more, or until juices have reduced to a nice glaze. Set them aside to allow them to cool. 3. Place the sweetened condensed milk into a medium bowl and stir in a pinch of salt. 4. In a separate large bowl of a stand mixer, or using a regular mixer whip the heavy whipping cream to stiff peaks. 5. Add ½ cup of the whipped cream to the sweetened condensed milk. Fold the ingredients together to lighten up the sweetened condensed milk. 6. Add the lightened sweetened condensed milk to the bowl with the whipped cream in three additions and gently fold them together. 7. Pour the whipped ice cream mixture into a 2-quart, freezer safe container. I always use a bread pan. Pour half of the whipped mixture first, top with half of the lavender apricots and the chopped hazelnuts if using, then repeat. 8. Use a thin spatula or knife to lightly swirl the lavender apricots into the whipped ice cream mixture. Do not over stir. 9. Cover the dish with a layer of plastic wrap and then a layer of foil and freeze the ice cream for 8 hours, or until solid, then serve.

THANK YOU WACO!! Thank you to every single customer who walks through our doors every day! We would not be here if it weren't for you! We cannot express just how grateful we are to have you in our hearts! Thanks for these 52 years, and here is to 52 more!

Custom Framing

Kristi Fyke is the founder of The Skyn Spa. She spent 20 years practicing in physical therapy, and the last 3 years creating a business with an unmatched customer experience. As a mom and wife, Kristi knows the importance of feeling confident, healthy, and loving the way you look. Her vision for The Skyn Spa is to provide both men and women with a direct path to anti-aging by combining the latest technology and her professional expertise in a judgement-free zone. Kristi has brought a full range of cutting-edge aesthetic treatments to the Waco community, including CryoEMS slimming and toning, the industry's best tattoo removal laser, photofacials, and the most amazing technology to date. Optimas beauty suite by InMode offers professional-grade aesthetic procedures like Morpheus8, Forma and Diolze XL. Optimas is equipped with laser, radio-frequency capabilities for skin remodeling, hair removal and skin tightening. Kristi creates a customized, tailored experience for her clients to achieve their aesthetic goals. She understands each client’s individual needs and applies her professional skills with meticulous detail to create a natural and beautiful result. Her client’s well-being is her utmost concern, and she is well-known for her compassionate care. To find out more, give Kristi at The Skyn Spa a call or book your complimentary consultation today.

www.theskynspa.com

Complete Women's Care is a comprehensive obstetric and gynecologic practice with an intimate and caring environment where you will receive the highest level of care for yourself and your unborn baby. We offer an on-site ultrasound suite and up to date prenatal testing. We treat each patient as an individual, not a number. As women and mothers ourselves, we understand and respect the enormous trust that you put in your caregivers at this special time. Let our family help you build yours! Michelle Manning, M.D.

405 Londonderry Dr. Ste 106 (first floor of Providence Hospital, enter through the Medical Plaza) 254-236-2929 | cwcwaco.com

Checking balances, transferring funds and depositing checks has never been easier. Access your accounts on-the-go with the never been easier. Access your accounts on-the-go with the Central National Bank mobile app, available for Android and Central National Bank mobile app, available for Android and Apple devices. Simply log in, and experience the difference. Apple devices. Simply log in, and experience the difference.

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