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: Holidays Upon Us!
By Angie Bridges
I’m sure I sound like a broken record by now because every year when I find myself writing the holiday articles I’m always “surprised” and “caught off guard” that the holiday is here, and this year is no different. I hope you all are planning to have your holiday and loved ones together again. We may be having smaller gatherings (full disclosure: I really like the more intimate setting) and Jeff and I wish you and yours a
happy and blessed Thanksgiving.
I know most people always make the
same food every thanksgiving due to traditions and treasured family recipes. I totally understand that, but for my table our Thanksgiving offerings are always a bit different every year (with he exception of turkey and stuffing because we love it), but the other sides are ALWAYS different and I’m constantly looking for new ideas that liven up our thanksgiving meal. Over the course of this year, we’ve come across a couple recipes that we have totally fallen in love with and will be serving them this holiday.
I encourage you to try one or both or find something online that inspire you to do the same. Make your sides the star of your table! Enjoy. Ciao for Now, Angie
Bang Bang Brussels Sprouts
You’ll Need: 6 Cups Sprouts cleaned and
cut in half, olive oil, salt & pepper to taste, 1 Cup mayonnaise, 4 cloves minced garlic, 1 TBS. prepared horseradish, 2 TBS. Sriracha or favorite Louisiana style hot sauce, juice of 1 lemon, 5 thin slices lemon.
Directions: Preheat oven to 425. On a foil lined baking sheet, spread out your sprouts and drizzle with olive oil, and sprinkle with salt & pepper and toss with your hands and roast for 35-45 minutes, turning halfway. Meanwhile, prepare your bang bang sauce by combining mayo, garlic, horseradish, sriracha and lemon juice. Set aside. Remove roasted sprouts from oven and transfer them into a casserole dish. Pour the bang bang sauce over the roasted sprouts, tossing lightly to coat. Top with sliced lemons, and BROIL in the oven on HIGH for an additional 5 minutes.
Roasted Cabbage with Dijon Sauce You’ll Need: 1 medium green cabbage (2 1⁄2 lb. or so), 1 tablespoon olive oil and salt & pepper Sauce: 5 tablespoons butter, 3 tablespoons minced fresh onion, 2 tablespoons Dijon mustard, 1 teaspoon minced garlic, salt and pepper, garnish with chopped chives
Directions: Heat oven to 450 degrees. Line a baking sheet with parchment. Cut cabbage into halves then into quarters and set on prepared baking sheet. Drizzle the wedges
with oil and sprinkle with salt and pepper. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more. Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is melted. To serve, place the wedges on a plate, drizzle over wedges. Sprinkle with chives. Serve.
Angie Bridges is owner of Copa Wine Bar in Stone Oak along with her husband, Jeff Bridges. Angie is also the founder of the Taste of the Northside Fiesta event and is the original Queen of the Vine.
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By Alissa Reinhard
I t’s November which means chilly temperatures. When water temperatures move in the direction of
freezing, that can mean trouble for unsealed outdoor surfaces, like flagstone.
Over the past 25 years, I’ve cleaned and sealed just about every surface outside the home. But lately, with the introduction of the saltwater swimming pool, I’m getting a lot of calls asking why the flagstone is flaking into the pools. After phoning many local pool installer, this seems to be a common problem: the flagstone flakes and discolors the pool inside.
So why does this happen? When water temperature moves in the direction of freezing, the water expands. When rock or flagstone moves in direction of freezing, the rock contracts, or gets smaller. So when temperatures change throughout the day, the rock and water move in opposite directions, causing flaking.
So what’s the solution? Seal water out of the stone. The sealer that works best is a penetrating solexene – a sealer with a small molecule that will penetrate deep into the stone, encapsulating the granules that make up the stone creating many layers of sealant inside the rock. Solexene also dries to a natural color and creates a high surface tension that emulsifies water away. It has a
long life and will not break down in the sun. I believe solexene is the perfect solution for flaking flagstone and I have firsthand knowledge to prove it. I built two flagstone patios, side by side, with the same stone. I sealed one patio and left the other unsealed. The sealed patio does not saturate water and does not flake. However, the unsealed patio is constantly flaking and pooling. When it gets wet, it stays wet. And as the
temperature fluctuates, it flakes.
I hope you find these tips useful. I’d be
happy to service your deck and patio today! Just call Barry Hagendorf’s Deck and Patio Care at 210-822-9147 for a free estimate or visit www.deckandpatiocare.com
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