March/April 2006

Contents Foundations Designs From Omaha Story by Elizabeth Wells Omaha designers are paying more attention to the details women want to make houses work better for families. Read More... Picture Perfect Story by Elizabeth Wells Photography by Jeffrey Bebee For Dan and Kathy Livingston, building on the signature hole at Deer Creek was just the perfect course. Read More... Cornerstones Profile Story by Kathryn Casey TLC's Laurie Smith discusses her new line of fabrics, her new book, and her inspirations for color. Read More... Technology Story by Duffy Hayes Sure your paint colors are beautiful, but what happens when you turn on the lights? Fabrics and paint can change drastically in the evening when the lamps are turned on. Make sure your bulbs are showing you the room you want to see. Read More... Christopher Lowell Story by Christopher Lowell Photography by Scott Dunbar Productions The courage for color! Christopher Lowell helps distinguish the fear of color by allowing it to be the starting point rather than an afterthought. Read More... Transformations Join us for our new transformation series as we satisfy your craving for change with dramatic details in the bathroom. Read More... Trends Story by Elyse Glickman Where do the "latest, greatest" trends come from anyway? Color expert Barbara Schirmeister talks about the wonderfully rich world of color in 2006 and how you can keep your home current, without starting from scratch every year. Read More... Additions Elements Cuisine Literary Rosie's View

From that devilish apple in the first garden, colorful fruits have added flavor and flare to our menus since, well, since creation. There is probably no food group that provides more variety and versatility than fruit. From good, old-fashioned gooey fruit pies and cobblers to elegant fruit compotes and salads, there is a fruit fit for every occasion. As we move into early spring days fulfilling promises of fruitful bounties all around us, it is a wonderful time to look at our 'fruity friends' for great taste, appearance, and zestful additions to favorite dishes. Whether it's a handful of fresh fruit added for an impromptu colorful garnish, or a sauce or pudding, fruit is a never-ending source of nutrition carrying anti-disease fighters within their flavorful beings. While many of our popular fruits are very seasonal, there are several all-season fruits that beg for our culinary attention throughout the year. Included in these are members of the apple family, citrus varieties, bananas, and many others. Apples and bananas top America's list of favorites. A fun food book, 6001 Food Facts and Chef's Secrets, estimates that every American consumes 22 pounds of apples annually and 25 pounds of bananas. That should be enough to keep all the doctors away! Technology adds to the shelf life variety of most fruits giving us canned and frozen versions when their fresh counterparts are waiting to make their personal appearances. According to the USDA, the FDA, and other sources, fresh fruits obviously contain the highest nutrients. Next come the dehydrated Grade A fruits, then freeze dried versions, then frozen, and finally, canned fruits. In the fresh fruit category, cantaloupe, guava, and papaya are among the most nutritious fruits available today. Even though the preserved options are nice to have when necessary, don't be fooled when it comes to the nutritional values. When selecting dried fruits for use, remember that the grading is not based on the nutrient values, but rather on color, size, water content, and condition. Whether it is fresh, frozen, or dried, Americans love fruit. So dish up and dress up your meals with fresh fruit servings. It may be good medicine to eat and cook fruits. Most of all it is just plain good eating. Except for Eve's apple in the garden. Chicken With Citrus Sauce 1 1/2 pounds boneless chicken breast, cubed 1 small onion, finely chopped 1/4 cup flour 2 teaspoons tarragon 3 tablespoons butter 1 cup chicken broth 1 each lemon, lime, and orange, sliced in half crosswise 1 cup heavy cream or half and half 1 teaspoon orange marmalade Salt and white pepper, to taste Frozen puff pastry shells, bakedaccording to directions Coat chicken pieces with flour. In a large saucepan, sautè chicken in 1 1/2 tablespoons of butter until half-cooked, about 2-3 minutes. Remove chicken; set aside. Sautè onion in remaining butter. Squeeze half of the lemon, lime, and orange into onion mixture. Cook while stirring until sauce reduces slightly. Add chicken broth and marmalade. Increase heat while stirring, reduce liquid to half. Add heavy cream and reserved chicken; cook, stirring constantly until sauce thickens, and just comes to a boil. Season with salt and pepper. Serve in warm pastry shells. Slice remaining fruit into wedges and use for garnishes. Tula's Rhubarb Cookies 1/2 cup shortening 1 cup brown sugar 2 eggs, well-beaten 1+ cups chopped rhubarb 2 2/3 cups flour 1 teaspoon soda 1 teaspoon baking powdered 1 teaspoon cinnamon 1/4 teaspoon cloves 1/2 teaspoon fresh grated 1/2 teaspoon salt 1 cup raisins 1 cup chopped nuts 2 teaspoons vanilla Cream shortening and sugar; add beaten eggs. Beat well. Stir in rhubarb. Combine dry ingredients and add to shortening mixture. Stir in nuts, raisins, and vanilla. Drop by teaspoons onto greased cookie sheet. Bake in 375-degree oven for 12-15 minutes. Frosting: Melt 1/4 cup butter. Add 1 3/4 cups powdered sugar (adjust as needed for spreading consistency), 3/4 teaspoon vanilla, and fresh squeezed lemon juice, to taste. Spread on cooled cookies. Rum Fruit Crepes 16 crepes 1/2 cup butter, unsalted 1 cup brown sugar 1 cup rum 1 1/2 tablespoons curry powder 1/2 teaspoon ground cloves 1 1/2 cups pineapple juice 1 tablespoon cornstarch 1 cup pineapple, diced 1 cup seedless grapes 1 cup apricots, diced 1 cup bing cherries, pitted In saucepan, melt butter; stir in sugar. Add one cup of pineapple juice, curry, rum, and cloves. Bring to a slow boil simmer five minutes. In a small mixing bowl, combine remaining pineapple juice and cornstarch. Add to sauce. Mix fruit in and simmer until fruit is soft . If sauce becomes too thick, add a little more pineapple juice. Remove fruit from sauce with a slotted spoon and fill crepes; roll crepes up. Cover with sauce and serve hot with vanilla ice cream or whipping cream. Garnish with fresh raspberries and/or strawberries.