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V WEDNESDAY,
JULY 23, 2003
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Charlotte Perkins
Lifestyle Editor
cperkins@evansnewspapers.com
/ try to take one day at a time,
but sometimes several days
attack at once
—Ashleigh Brilliant
A Night of Swing -
Whether you actually remem
ber the Andrews Sisters or not,
don’t forget that the Houston
Arts Alliance is planning a trip
back in time on Saturday night.
The Georgia Big Band will pro
vide the music for “a night of
swing” and you are urged to
wear clothes from the 19405,
and to bring your own refresh
ments. Sounds like fun? Call
.'129-0299 for tickets, which are
just $25 each, with a special
discount for those with military
IDs. The fun starts at 7 p.m. at
the Century of Flight Hangar at
the Museum of Aviation.
Looking for a church?
I’m starting to work on a
story about how people pick a
church to attend, especially in
the rapidly-growing middle of
the county (between Warner
Robins and Perry).
I would appreciate some calls
(987-1823, preferably after
noons.) or e-mails (see above)
about which churches are the
“growing-est”, which are espe
cially friendly or going out of
the way to make newcomers
welcome. Also, if you’re still
“shopping around” ,what’s
most important to you when
looking for a church home? Is it
the denomination, the preach
er, the music, the welcome you
get on your first visit, the chil
dren’s programs or what? Also,
have you had any especially
“welcoming” or “unwelcom
ing” experiences? I can use
your name or not, as you please.
Please help me write this!!
Notes for summer read
ers:
There’s nothing quite like a
library book sale for stocking
up. Centerville Public Library
is planning a big one. Sales will
start on Friday at 9 a.m. and
continue until 6 p.m., and begin
again at 12:30 p.m. Saturday.
More summer reading
suggestions : Carole Stevens
recommends suspense novels
by Catherine Coulter and Julie
Garwood. She says that Coulter
publishes a romance every win
ter and an FBI suspense novel
every summer.
Stacey Shy, who designs this
page and others (along with
reading a lot) just brought me
brown paper bag full of paper
backs, including a set of Jane
Austen mysteries by Stephanie
Barron. I’ll let you know about
those.
Puppies and kittens
The population explosion of
unwanted puppies and kittens
continues, and Virginia Waller
of ARK (Animal Rescue and
Kindness) says she’s taking
care of 30 cats and kittens right
now, herself. ARK is undertak
ing a major push to find homes
for pets. They will have dogs,
puppies and kittens for adop
tion this Saturday from 8 a.m.
to 12 noon, in front of Allied
Gas, 331 South Houston Lake
Road, and will also have adop
tions all day Sunday and from 6
to 8 p.m., Monday through
Friday at Pet Smart until fur
ther notice. There is a $65
adoption fee for kittens and
cats, and a $75 adoption fee for
puppies and dogs, but this
includes the cost of shots and
spaying or neutering by local
veterinarians.
If you love animals and want
to join ARK, call Virginia at
923-4926. (Also, they’re plan
ning a yard sale in August to
raise funds and will pick up
items you may want to donate.)
Chet Audrey talks about fine feed and faith
Bonaire chef
making plans for
her own television
show and
cookbook, as well
as planning a bistro
ana bakery
By Charlotte Perkins
HHJ Lifestyle Editor
BONAIRE - You may have
seen her on television - wearing
her white chefs hat, laughing,
smiling, talking a blue streak
and turning out delectable dish
es all at the same time.
That’s Chef Audrey George,
who’s making her home in
Bonaire and cooking up a lot
more than gourmet food these
days. In addition to her Sunday
morning appearances on
WMAZ-TY she’s working on
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An instant classic - pasta with chicken, fresh tomatoes, mush
rooms and onions, cooked in heavy cream and seasoned with
basil and goat cheese
Sweet iced tea
Instructions -
in case your
mama didn’t
teach you how
From Staff Reports
“I’ll have iced tea - sweet
ened.”
Although many Southerners
do drink their iced tea without
sugar, the one point that all will
agree on is that sweet tea is sup
posed to made that way.
A Georgia legislator even
tried in the last session of the
assembly to get a law passed
that all restaurants had to offer
sweet tea - not just unsweet
ened tea with little bags of
sugar to add.
After all, doesn’t everybody
know that the sugar added that
way will never really blend in?
Sweetened iced tea is both
refreshing and refreshingly
easy to make.
So, in case your mama didn’t
teach you how, here are some
tips, starting with Joan
Dorsett’s simple directions that
she says she’s followed for
years.
(Note that this one combines
sugar with sugar substitute, but
that’s a matter of choice.)
Place one family-sized iced
tea blend bag in a tall pitcher,
along with 1/2 cup sugar.
Food&Style
producing a 30 minute cooking
show, compiling recipes for a
cookbook, catering meals, mak
ing plans to open her own
“Bistro and Bakery,” teaching
Sunday School at Centerville
First Baptist, and occasionally
singing “Amazing Grace” as she
creates fine dining experiences.
A preacher’s daughter, she
says, “My faith is my life.” She
weaves expressions of gratitude
and faith through her accounts
of her career and makes sure
grace is said between the cook
ing and the eating.
A native of Birmingham,
Alabama, she was one of six
children. By the time she was
nine, she was cooking whole
meals, and prowling through
magazines to find new recipes.
“My mother made me plan
out recipes for the whole week,”
she said, “and she’d let me try
new recipes, but I had to do it
within our budget.”
Bring tea kettle of cold water
to boil.
Pour boiling water over
teabag and sugar in pitcher and
cover.
Allow to steep—one hour or
eight hours doesn’t seem to
matter.
Add two pink sugar substitute
packets to pitcher.
Fill pitcher with tap water to
top.
Remove teabag and refriger
ate tea.
Here are directions for larger
amount from Tetley Tea.
Use this easy saucepan
method to make a big, 2-quart
pitcherful.
Bring 1 quart of freshly
drawn cold water to a full
rolling boil in a saucepan.
Remove from heat and imme
diately add 8-12 tea bags or 2
family size tea bags.
Stir. Cover and let stand 5
minutes.
Stir again and strain into a
pitcher holding an additional
quart of fresh, cold water.
Some tips on iced tea success
from the folks at Tetley and
Luzianne:
Don’t refrigerate tea until it
cools naturally. This will make
it cloudy.
Don’t ever boil the teabags,
but for maximum flavor do
make sure that the water is
boiling when you pour it on the
bags.
Add lemon if you like it. Add
mint if you have some growing
fresh in the back yard.
She remembers finding a
recipe for hazelnut-encrusted
lamb chops, and changing
ingredients until she got it with
in the family’s budget.
“We had peanut crusted pig
tails,” she says with a laugh,
“but I did learn something from
that, which was that pig tails
will make a good soup.”
Later she parlayed her love of
cooking into an apprenticeship
at Bon Vivant, in Birmingham,
where she learned classic meth
ods from a German master chef
and a French pastry chef, before
going on to college to study food
technology and management.
She had her own restaurant,
the Petit Four in Clayton for a
number of years, and has also
wowed Peach County with her
gourmet menu at the
Cannonball Express.
But now her heart’s set on
opening her own place in
Houston County, where she
hopes to fill a niche with spe
cialties like smoked trout
mousse, roasted pork with cur
ried peach sauce, and her popu
lar favorite, Beef Wellington
with Sweet Potatoes Duchess.
Her cooking, she says, is
European style, with everything
made as freshly as possible. It’s
also “eclectic” - ranging from
spectacular desserts like her
own German Chocolate Cake
with Grand Marnier, to simple
nourishing soups like cream of
broccoli, and salads dressed
simply with oil and her own fla
vored vinegars.
Watching her cook is a won
der in itself - as she turns ingre
dients at hand into something
delicious - sharp knife flying up
and down, saute pan sizzling,
tossing in goat cheese and basil.
Here are two recipes, starting
with her own account of an
improvised dish made in the
middle of the HHJ interview.
Pasta a la Charlotte
Chef Audrey says, “This dish
was made for Charlotte Perkins
of The Houston Home Journal.
She wanted to take pictures, so
I went to the cupboard and told
her that I could fix something
for us. It took about ten min
utes because the chicken was
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Iced tea with plenty of sugar in it and some lemon on the side has been called “The house wine
of the south."
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HHJ Charlotte Perkins
Like all professional chefs, Audrey George knows how to han
dle knives with lightning speed. Here she chops onions for an
improvisation with pasta.
frozen and I thawed it without
the microwave.”
Equipment:
Saute’ pan
Cutting board
Chefs knife
Ingredients:
Angel hair pasta, 16 oz.
One boneless chicken breast
1/2 fresh tomato
4 mushrooms
1/2 onion
4 oz. goat cheese
2 oz. basil
1 oz. white wine (optional)
4 oz. heavy cream
Method -
Cook pasta according to pack
age directions, drain and set
aside.
Dice all vegetables and chick
en breast into one inch cubes.
Wash cutting board and set
aside.
Saute’ chicken breast in white
PAGE 6A
wine for about five minutes on
one side, turn over adding veg
etables, and stir, while cooking
for one minute. Add cream and
simmer for two minutes until
cream thickens. Add goat
cheese and basil and cook for
one minute. Arrange pasta on
plate and pour sauce over top.
Serve.
(Apple juice may be substitut
ed for white wine. To make dish
lighter, dilute cream with one
oz. water.)
Apple Upside Down Tart
This is a recipe that Chef
Audrey demonstrated recently
on WMAZ-TY putting the whole
thing together deftly while jok
ing with host Suzanne Lawler
about the right way to arrange
the apples.
See CHEF AUDREY, page 7A