Sep 24, 2012

Thriller

By: Amberly Asay Supernatural powers are taking over Utah this year, and everyone needs to prepare for the 14th annual show of Thriller by Odyssey Dance Theater.

Thriller is a Halloween spectacular full of witches, mummies, Jasons, Frankenstein and of course Zombies.  Odyssey Dance Theater is comprised of 30 dancers (23 of whom are Utah born), who are skillful in all styles of dance: ballet, jazz, modern, hip-hop, tap, ballroom and Broadway.


Directed by Derryl Yeager, former Ballet West Principal, the company will perform over forty shows in Utah this year, in Salt Lake, Park City, Ogden, St. George and Provo; the closest venue being at the Covey Center for the Arts.

The Covey Center (located on 425 West Center Street) show will run from October 10-13 at 7:30 pm.  An additional show at 2:00 p.m. will take place on the 13th.  Get ready for some thrillsome adventures with these haunted performances.

  

In a recent article Yeager shared his passion for Thriller and hopes that everyone will come and enjoy.

"This show has become a phenomenon," said Yeager. "It has grown tremendously in popularity, and we are busy performing the show throughout the entire month!

Tickets can be purchased on the Covey Center website or at the theater. 




Zucchini Corn Cakes with Fresh Tomato and Basil Pesto Sauce

 Zucchini, Corn Cakes with Fresh Tomato and Basil Pesto Sauce

3 Cups Zucchini grated medium to small
2 Cups Corn cut from the cob
½ Cup Red Onion diced
1/8 Cup Chives minced
2/3 Cup White Cheddar Cheese grated
¾ Cup Panko Bread crumbs
4 Tb. White Flour
To Taste Salt
To Taste Pepper
4 Tb. Olive Oil (for cooking)

Combine ingredients in a bowl and mix until well incorporated. Heat a sauté pan on medium high heat with oil. Divide the cakes into the desired serving size and add to your sauté pan. Cook a few minutes or until browned on each side and the texture is firm to the touch. Serve with fresh basil tomato sauce.

Fresh Tomato and Basil Pesto Sauce

2 Cups Tomato fresh diced
4 Tb. Pesto
3 Tb Olive Oil

3 Cups Basil leaves fresh packed
4 ea. Cloves garlic
¾ Cup Asiago Cheese grated
½ Cup Olive Oil
¼ Cup Pine Nuts Toasted (can use walnuts for a cheaper version)

Combine ingredient in a food chopped or blender and chop until a paste, may need to adjust oil if to dry.

Sep 21, 2012

Pumpkin Tea Light Candle Holder

By: Amberly Asay


For this elegantly festive display you will need mini-pumpkins, some tea lights and a knife.

Wash off your pumpkins and take your tea light candle, trace it's boundaries onto your pumpkin and cut out a whole big enough for the candle to fit in.  Be careful when cutting the hole.  You can always make the hole bigger but never smaller.

Take off the top and gently place the candle inside.  Light the candle and enjoy the glow.  The pumpkins will last about 2-3 days, and you may want to put the pumpkins on a plate, so the wax doesn't drip. 

Sep 20, 2012

The Pumpkin Patches and Corn Maze

By: AmberlyAsay


I don't like scary things, I don't.  My first date was to a corn maze and as a new sixteen year old I was not looking forward to this event.  I was terrified out of my mind but sang songs and prayed a lot and made it through the corn maze.  As a result Haunted Forests and Corn Mazes are not my favorite.  However, in the college community and Utah County, corn mazes and pumpkin patches are the thing to do during Halloween.   We have gathered information on some of the best in Utah for your convenience.

For the past 16 years the Rowley’s South Ridge Farms has presented their Pumpkin Patch Hayride.  For only eight dollars guests will enjoy the seasonal pumpkin patch and festive hayrides.  Hayrides are open to the public without an appointment and leave every fifteen minutes.  Click on the link below for more information: http://www.utahvalley.com/events/details.aspx?ID=622

Garrett Hybarger, from Las Vegas, NE., enjoys the times he has attended these fun fall filled activities. 

 
"Pumpkins were always a significant part of my childhood during the holidays," Hyburger said. "My family would often gather together to carve pumpkins to set out for Halloween.  Every time I walk through or see a pumpkin patch, I am reminded of these good memories and look forward to sharing similar experiences with my own family someday."

Cornbelly’s Corn Maze and Pumpkin Fest, at Thanksgiving Point is the largest corn maze in Utah.  There is literally an activity for everyone here, with over 40 attractions and ten new this year, there seems to be nothing this fall venue can’t provide.  The 12-acre corn maze this year will feature the solar system and a space rover in its maze design.  For more information click on the following link: http://www.cornbellys.com/index.html.

Hybarger is not the only Halloween enthusiast, Jacob Egan, shares his passion for events.

"I start counting down the days until I can go to a corn maze the day after the corn mazes close,” Egan said. “On Christmas, I asked my parents if they could just have money set aside so that during the following fall, I could go to the corn mazes every day."

Hee Haw Farms is another Utah County favorite full of more than just the usual fall activities.  The Corn Maze and Courtyard Activities are open from September 28- November 3.  The Haunted Hayride is open from October 5-October 31.  The Cornevil Night Terrors (which are not recommended to children under 11 years old) also run from October 5-October 31.  For more information click on the following link: http://www.heehawfarms.com/.



Sep 14, 2012

Refrigerator Pickles

Makes 1 Quart of Marinade

2 ½ Cups                Apple Cider Vinegar
1 ½ Cups                Water
1 Cup                       Sugar
2 tsp.                       Mustard Seed
1 Tb.                         Dill Seed
2 tsp.                       Fennel Seed
2 tsp.                       Celery Seed
1 bnch.                   Fresh Dill
4 tsp                         Black Peppercorns
4 ea.                         Bay Leaves
1 tsp.                       Chili Flakes
4 Tb.                         Salt Kosher
4 ea.                         Garlic Cloves
3 Pds.                      Cucumbers
1 ea.                         Peppers               
1 ea.                         Onions
1 Pd                          Cauliflower

Combine the liquid and spices into a sauce pot bring up to a simmer.  Pour over the top of vegetables and fresh herbs.  Refrigerate and allow to marinate for at least 4 day before eating.  Best if used in 2 weeks.

Sep 11, 2012

Baked Sweet Potato with Pear and Dried Fruit Chutney

Serves 4

2ea Yams or Sweet Potatoes (washed)
2 tsp. Olive Oil
2 T. Sea Salt

3 Ea. Pears (Peeled, Seeded and Diced)
2 Tb Craisins or Dried Cherries
2 Tb Raisins
¼ Cup Red Onions (Diced)
5 Tb Honey
4 Tb Cider Vinegar
2 tsp Ginger
2 Tb. Butter (divided in half)
1 Tb Cinnamon
¼ tsp Clove
¼ tsp Allspice
2 tsp Salt

Rub olive oil on the outside of the sweet potatoes and sprinkle with sea salt. Put potatoes on a sheet
pan and place into a 350 degree oven and cook for approximately 1 ½ hours or until tender.

For the chutney add 1 tablespoon of butter into a sauce pan with Red onions and cook on medium high
heat until just starting to color slightly. Add diced pears with dried fruits, spices, honey and vinegar and
turn to a low simmer. Allow to simmer for about 1 hour or until it has started to thicken.

Once the Chutney is done swirl in 1 tablespoon of butter and adjust tartness with more honey if needed
or a little more vinegar if too sweet. Serve on baked sweet potato.

Sep 10, 2012

Stop those sticky messes!

By: Amberly Asay

Soda is accompanied with almost every party and holiday.  It is embarrassing when someone accidentally spills all over themselves.  We are grown-ups and yet we still manage to make a mess.  This simple trick will help prevent you from spilling as well as your little kids.

When opening a can of soda, twist the tab so the eye is over the hole and place a straw through it.  The tab will hold the straw in place and prevent spills. 

Sep 4, 2012

Asparagus and Herbed Cream Cheese Omelet with Gramma's Garden Chili Sauce

Serves: 4

8 ea. Large Eggs
5 T. Heavy Cream
¼ C. Diced Red Onion
½ C. Asparagus (Cut into 1/2 inch Pieces)
3 T. Canola Oil
TT. Salt and Pepper

Cream Cheese Filling
8 oz Cream Cheese
3 TB. Half & Half
2 T. Fresh Chive Minced
2 T. Fresh Dill Minced
2 T. Fresh Tarragon Minced
8 oz. Gramma’s Garden Chili Sauce

Combine Cream cheese and half and half in a mixing bowl . Mix on medium speed, scraping the sides of
the bowl occasionally until cheese is light and fluffy. Add fresh herbs and mix together well. Reserve in a
pastry bag until omelet is ready to be filled.

Crack the eggs into a small mixing bowl with cream. Stir gently with a whisk until mixed.

Heat a 6- to 8-inch omelets pan over high heat until Hot. Add the Oil making sure it coats the bottom of
the pan. Add onions and asparagus sautéing lightly.

slowly pour in the egg mixture. Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little,
and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away
from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the
sides of the pan.

Flip or turn the omelet. Pipe the herb cream cheese mixture into the center of the omelet, fold and
serve by topping with the Gramma’s Garden chili sauce.

A fall afternoon to remember

School is back in session, and now it is time to get down to what matters most at BYU: dating.  That cute new guy or girl in your ward is ready to date and so you are.  What better way to impress them then by going on a festive fall date


Get out and enjoy the great fall weather, by going on a scenic lift ride at Sundance. What a way to spend a perfect fall afternoon then by riding up with the colored leaves in the mountains.  From September 4 to October 14 the lift will be operating daily: Monday-Friday from noon to 5:00 p.m., and Saturday-Sunday from 10:00 a.m. to 5:00 p.m.  It is $11 for adult tickets.

The ride takes you to the top of the mountain where you can walk around or if you bring your bikes, bike around the top.  We suggest bringing a picnic and breathing in the crisp air.  Bring a festive warm drink, like wassail, to warm your fingers and heart.