Bryan Swan, a realtor with Keller Williams Realty Lake Travis and member of Greggs Team Real Estate group invite you to enjoy your latest local magazine.
essential living 311 Compliments of Gregg's Team Real Estate Group
Snowbound Escapes
Gregg's Team Real Estate Group Realtor • 0472276
$6.99 Issue #311
Mobile: 512-653-0488 1921 Lohmans Crossing Rd Ste 100 • Austin, TX 78734 greggklar@gmail.com • www.Greggsteam.com
essential living
It may only be November but why wait any longer to revel in snow- capped trees and breathtaking white landscapes? We’ve made the ultimate list of destinations that will transport you to snowbound wonderlands around the world — just remember to pack those extra socks to keep warm! But if you prefer to savor each season as it unfolds, we still have a treat in store for you! This season, we’re celebrating Squashapalooza with three extraordinary squash recipes that will delight your taste buds and bring the avors of autumn to life. Get ready to discover new and enticing ways to enjoy the bountiful harvest. And speaking of celebrations, as Thanksgiving approaches, we’ve prepared three exceptional pies that will rede ne tradition. From a tantalizing blend of apple and cranberry to a slice that surprises with the refreshing bite of peppermint, these unique recipes will elevate your Thanksgiving feast to new heights and become cherished favorites for years to come. — From the Publisher
Gregg's Team Real Estate Group Realtor • 0472276 Mobile: 512-653-0488 1921 Lohmans Crossing Rd Ste 100 Austin, TX 78734
greggklar@gmail.com www.Greggsteam.com
What’s your favorite fall- themed food? Scan the QR code to cast your vote!
Contents
essential living
02 Squashapalooza
CEO Dan Zdon
Three irresistible squash recipes to try this fall
Publisher Josh Kimball publisher@essentiallivingmag.com Editorial Tisha Davis, Creative Director Emily Schaffer, Executive Editor Erin Ragan, Editor-in-Chief
05 The Ultimate Guide to Family Road Trips
How to survive and enjoy your family adventure
09 Beyond the Big Bird
Sarah Prescott, Graphic Designer editorial@essentiallivingmag.com Sales Charlie Wesser, VP of Sales Mark Douglass, Director of Sales Operations sales@essentiallivingmag.com Marketing Becky Truhler, Marketing Coordinator marketing@essentiallivingmag.com Operations Jonathan Wesser, VP of Operations Mindy Stansbarger, Production Manager Ryan Duderstadt, Print Production Brianna Jahangir, Production Manager, Marketing Services Allen Wardell, Client Success Manager John Matson, HR Manager Shelly Martin, Controller operations@essentiallivingmag.com Partnerships Bjorn Piltingsrud, VP of Strategy and Business Development partnerships@essentiallivingmag.com
Impressive dishes that skip the turkey
12 Never Panic-Clean for Company Again The secrets to make your home always guest-ready 15 It’s Pie Time! Unexpected delights everyone will be thankful for 22 Seeking the Snow: Chilly Travel Destinations Get ready to go dashing through the snow 28 Get Your Groove on with Jazzercise! Who said working out can’t be fun? 30 Fin-tastic Facts About Betta Fish Discover the beauty of the betta
© 2023 Essential Living All Rights Reserved. No part of this publication may be reproduced without the expressed written consent of the publisher. Essential Living is for information and entertainment purposes only; it is not an attempt to solicit business. Businesses interested in using Essential Living as part of their marketing or outreach program should contact us at 651-259-1944 or find us online at www.essentiallivingmag.com.
Squashapalooza Squash come in all sorts of shapes, flavors and textures that allow for almost endless possibilities when it comes to creating delicious dishes. They are one of the most versatile vegetables and can even replace other ingredients like potatoes or pasta. With a little creativity, your squash harvest can turn into almost anything you can imagine. Enjoy the flavors of fall with our mouthwatering squash recipes that will bring something new to your dinner table and will quickly become family favorites.
PREP TIME: 15 minutes | COOK TIME: 45-50 minutes | YIELD: 4-6 servings Butternut Squash Stuffed Shells
Ingredients
• 3 c. peeled butternut squash, cut into ½-inch cubes • 2 tbsp. olive oil • 1 tsp. dried thyme • 12-15 jumbo pasta shells, cooked according to package • 1 c. ricotta cheese
• 1¼ c. shredded fontina cheese, divided • 1¼ tsp. Italian seasoning • 1 c. heavy cream • Grated Parmesan, for garnish • 2-3 fresh sage leaves, chopped • Salt and pepper, to taste
Instructions
1. Preheat the oven to 400º F. 2. Place squash on a parchment-lined baking sheet. Drizzle with olive oil and toss to combine. Sprinkle with thyme, salt and pepper. Toss again until evenly coated. Spread in a single layer. 3. Roast until squash is fork tender and golden brown, about 25 to 30 minutes, stirring halfway through. When done, remove from oven and let cool to room temperature. Reduce heat to 350º F. 4. In a large bowl, combine ricotta, 1 cup fontina cheese and Italian seasoning. Add salt and pepper, to taste. Stir in 1 cup of roasted squash, being careful not to mash the squash. Set filling aside. 5. Place 2 cups of the roasted squash in a blender with heavy cream and blend until smooth. Spread about ¾ cup of puree evenly on the bottom of a 13x9” baking dish. 6. Spoon filling evenly into the cooked pasta shells and place in baking dish on top of the squash puree. Pour the rest of the sauce over the shells and sprinkle with the remaining ¼ cup fontina cheese, grated Parmesan cheese and sage leaves. Bake 15 to 20 minutes, until the cheese is melted and begins to brown.
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Ingredients
For the Filling • 2 acorn squash, halved widthwise, seeds removed • 1 tbsp. olive oil
• ½ lb. ground sausage • ½ large onion, diced • 3 c. kale, chopped • 1 tbsp. garlic, minced • 2 celery stalks, chopped • ½ large apple, diced
• ½ tsp. fresh thyme, minced • 2 fresh sage leaves, minced • 1 tsp. fresh rosemary, minced • 1 tsp. salt • ½ tsp. pepper • ⅓ c. dried cranberries, chopped
• 2 tbsp. walnuts • ½ c. feta cheese
For the Sourdough Crumb • 3 large slices sourdough • 3 sprigs rosemary, finely chopped
• 3 sage leaves • 2 tbsp. butter
PREP TIME: 15 minutes | COOK TIME: 70 minutes | YIELD: 4 servings Loaded Aco rn Squash
1. Preheat the oven to 400º F and line a baking sheet with parchment paper. 2. Turn the squash cut-side down on the baking sheet. Bake for 40 minutes, until tender. 3. While the squash is baking, cook the ground sausage in a large skillet, breaking it into crumbles as it cooks. Once the sausage is fully cooked, remove from the pan and set aside. 4. In the same pan, heat the olive oil and sauté the onions until softened, 4 to 5 minutes. 5. Add the kale, garlic, celery, apples and herbs, cooking for an additional 4 to 5 minutes. Add the sausage back in the skillet and stir to combine. 6. Cut the sourdough into small cubes. In a pan, melt the butter and fry the sage sprigs until crispy, about 1-2 minutes. Add in bread pieces and rosemary; stir to coat evenly. Remove sage sprigs and set bread crumbs aside. 7. Remove the cooked squash from the oven, and use a spoon to scoop out some of the flesh, leaving about ¼ inch around all sides. Add the removed flesh to the sausage mixture. Once mixed remove from skillet and add to a large bowl to cool. 8. Once cooled add the cranberries and walnuts, and toss to combine. 9. Fill each squash until heaping full and top with bread crumbs. Bake for 15 minutes, or until bread crumbs are lightly golden. 10.Take the squash out of the oven, and sprinkle each half with feta cheese. Bake 5 minutes more. Serve hot. Instructions Essential Living 3
Baked Spaghetti Squash and Meatballs
PREP TIME: 10 minutes COOK TIME: 50 minutes YIELD: 4 servings
Ingredients
• 2 small spaghetti squash, halved lengthwise, seeds removed For the Sauce • 2 tsp. olive oil • ½ white onion, diced • 4 garlic cloves, minced • 28-oz. can crushed tomatoes • ½ tsp. oregano • 1 bay leaf • ¾ c. mozzarella cheese For the Meatballs • 1 lb. ground beef • ¼ c. Parmesan cheese • 1 tbsp. dried basil • 1 egg
• 1 garlic clove, minced • ¼ tsp. red pepper flakes • 3 tbsp. parsley, minced • ½ tsp. salt • 1 tsp. pepper
1. Preheat the oven to 400º F Spray squash halves with olive oil and sprinkle with salt and pepper. Place the cut sides down on a baking sheet and bake for 35-40 minutes until tender. 2. In a large saucepan, heat olive oil over medium heat. Add the onion and garlic; cook for 4-5 minutes. Add in crushed tomatoes, oregano and bay leaf. Bring to a simmer and cover. 3. Combine the beef, Parmesan cheese, basil, egg, garlic, red pepper flakes, parsley, salt and pepper in a large bowl. Form 1½-inch meatballs and place in tomato sauce. 4. Simmer the meatballs for 20 minutes, until thoroughly cooked. 5. Using a fork, scrape the spaghetti squash away from the sides. Split the meatballs and sauce between the two halves. Top with mozzarella and return to oven for 3-5 minutes until cheese is melted. Serve hot. Instructions 4 Essential Living
THE ULTIMATE GUIDE TO FAMILY ROAD TRIPS Hitting the road with your family
can be an exciting adventure, offering the opportunity to see more of the country and create lasting memories. However, without proper planning, the magic of a road trip can quickly fade. These essential tips will be your roadmap to an enjoyable and successful road trip!
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GETTING READY
TAKE A TEST DRIVE Don’t try to go 0-100 on the first go. If you haven’t driven farther than the grocery store with your kids, take a few short day and weekend trips ahead of time to get the kids accustomed to extended car rides and establish ground rules. These practice runs will also help you understand your family’s limits and plan the trip accordingly.
MAP OUT YOUR ROUTE Know the general route ahead of time and create a loose schedule for daily driving hours. Search for exciting stops along the way to add fun breaks to your journey. PLAN FOR ROAD BUMPS No road trip is complete without at least a few minor bumps and potholes along the way like traffic and messy mishaps. You won’t regret packing extra wet wipes, towels, snacks and plastic shopping bags for trash. Stay flexible with your plans to accommodate unforeseen circumstances such as bad weather or road closures. Budgeting more travel time than the GPS predicts can also help to reduce the stress of tight schedules.
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LOADING UP
SPACE FOR EVERYONE To keep conflict at a minimum, make sure each child has their own space in the car. Give everyone a small tote to fill with a few snacks, activities and their favorite comfort items from home. OVERNIGHT BAG
Simplify overnight stops by packing a weekender bag with pajamas, a change of clothes and toiletries for everyone. Compression bags are great for saving space and keeping everyone’s belongings organized. HANDY ESSENTIALS Keep essential items within easy reach by placing a basket between the front seats with wipes, paper towels, car sick bags and tissues. Set up snack stations in each row of your car to avoid anyone getting too hangry. Portion out cereal and snacks in advance for convenience.
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ON THE ROAD
START EARLY
Hit the road early in the morning to take advantage of lighter traffic and sleepy kids.
DINNER TIME
DON’T SKIP ON SELF CARE Ensure a good night’s sleep for everyone to keep spirits high. Try to limit driving at night — don’t drive late unless you need to avoid heavy traffic the next morning, especially around cities. Most of all, don’t forget to take care of the driver. Stock up on their favorite drinks and take frequent stretch breaks to keep them alert and energized. If possible, switch drivers periodically to prevent fatigue. By dinner time, it’s safe to assume everyone will be feeling a little restless. Make dinner a special stop to end the day. Find a park to enjoy a picnic and let the kids get all of their energy out.
ENJOY THE JOURNEY Take the scenic route or make an unplanned pitstop in town that sounds fun. Wherever the road takes you, it’s all about creating lasting memories and cherishing the quality time spent together as a family!
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Beyond the Big Bird
Alternative Ideas for a Festive Holiday Meal
The holiday season is upon us, and for many, that means gathering around the table for a scrumptious feast. While turkey is a beloved staple, there’s a world of mouthwatering alternatives to explore. Whether you’re catering to different dietary preferences or simply seeking a change, here are a few fantastic thought starters to get your holiday menu humming.
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Glazed Ham
A Classic Indulgence — When it comes to festive meats, few can rival the allure of a beautifully glazed ham. That’s why it’s an all-timer. Succulent, tender and bursting with flavor, a ham can be the showstopper of your holiday spread. The salty-sweet combination of the glaze caramelizes as it bakes, creating a heavenly crust that adds an extra layer of indulgence. Pair it with some roasted potatoes and vibrant seasonal vegetables, and you have a classic holiday meal that will leave everyone satisfied.
A Savory Sensation — This dish showcases the tenderness and richness of prime rib, enhanced by aromatic garlic and a medley of herbs that will leave your guests in awe. This succulent cut of beef is cooked to perfection with a crusty golden exterior and a juicy, rosy-pink center. Season your roast generously with a blend of fragrant herbs, such as rosemary, thyme and parsley. Herbs infuse the meat with their earthy essence, complementing the natural flavors of the beef. Pair it with a velvety mushroom sauce, roasted root vegetables and a creamy horseradish mash for a feast fit for royalty. The rib roast is sure to make a lasting impression on your holiday gathering. Prime Rib Roast with Garlic and Herbs
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A Vegetarian Delight — For those seeking a no- meat centerpiece that doesn’t compromise on taste or elegance, stuffed acorn squash is an excellent choice. With its vibrant colors and hearty flavors, this dish is as pleasing to the eyes as it is to the palate. Fill halved acorn squash with a delectable mixture of quinoa, vegetables, dried fruits and nuts, creating a symphony of textures and flavors. Roasted to perfection, the squash becomes tender and adds a touch of sweetness. Serve it alongside a refreshing citrus salad and crusty bread for a well-rounded vegetarian holiday feast. See page 3 for our favorite recipe! Stuffed Acorn Squash
This holiday season, step away from the traditional turkey and explore tantalizing alternatives for a memorable festive meal. Choose from options like glazed ham, stuffed acorn squash or prime rib roast with herbs to cater to different tastes and dietary preferences. Embrace new flavors and culinary traditions to showcase your creativity. Remember, holiday feasting is about shared moments and warm company. Gather your loved ones, set the table and indulge in a diverse and togetherness-focused
A Vegan Showstopper — For a stunning vegan alternative, a whole roasted cauliflower can take center stage. Choose a large cauliflower head, coat it in a savory spice blend and roast it to perfection. The result is a golden-brown exterior with a tender, melt-in-your-mouth interior. Serve it with a drizzle of tahini sauce and sprinkle it with pomegranate seeds, chopped pistachios and fresh herbs for a vibrant and visually striking dish. The whole roasted cauliflower is not only a feast for the eyes but also a delicious and satisfying option for vegan guests. Whole Roasted Cauliflower
holiday meal. Cheers to creating cherished memories for years to come!
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NEVER PANIC-CLEAN FOR COMPANY AGAIN
Nothing will send you into panic mode quite like the realization that you have company coming over in less than 24 hours and, despite cleaning your entire home last weekend, it somehow looks like you’ve barely cleaned anything in the last six months. There is also nothing less enjoyable than having a marathon cleaning session that leaves you completely exhausted by the time your guests arrive. Transform cleaning from a dreaded chore into a seamless part of your daily routine with these easy tips and tricks that will have you eagerly anticipating your next gathering. CLEAN SMARTER, NOT HARDER Cleaning doesn’t have to be a painstaking process. Being strategic in your cleaning can reduce the amount of effort you actually have to put into making your home sparkle. CLEAN TOP TO BOTTOM
TACKLE CLUTTER FIRST Before you start cleaning,
FOCUS ON HIGH-TRAFFIC AREAS Prioritize a quick daily cleaning of the areas that get the most use such as the kitchen, bathroom and living room. These areas accumulate dirt and grime the fastest, making it important to give them regular attention.
When cleaning a room, start from the top and work your way down. For example, start by dusting the ceiling fan and the highest shelves, then move on to tables and counters before finishing with the floor. This way, you won’t accidentally dirty up surfaces you’ve already cleaned.
declutter the space by putting things back where they belong instead of moving them out of the way to deal with later. Having a clear area helps so you can properly clean it without missing any spots.
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2 MAKE A PLAN Make a list of all the cleaning tasks that need to be done in your home on a daily, weekly and monthly basis. Make larger tasks easier by breaking them into daily tasks like wiping down sinks and counters — that way, when it’s time to clean the whole room, you’ll already have one part done! 3 SHARE THE LOAD Give other family members a daily or weekly task to complete. Everything can get done faster and easier when there are a few extra helping hands. 4 THE ONE-TOUCH RULE This simple rule means when you pick something up, you should put it away as soon as you’re finished with it. This will help prevent your floor from becoming dinner is cooking. Just be sure you don’t create a schedule that you won’t be able to stick with. SCHEDULE YOUR WAY TO A SPOTLESS HOME Creating a cleaning schedule may not be very exciting, but it can be the key to making sure your home is always ready for company. 1 BE REALISTIC Start by blocking out an amount of time each day that fits with your schedule. It can be 10 minutes in the morning and evening, or maybe 15 minutes while
a second closet or your sink from becoming a mountain of dishes.
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GUEST-READY IN AN INSTANT Of course, even with a consistent cleaning schedule, it’s impossible to live in your home and keep it pristine every moment. When life happens and the unexpected guest announces they’re on their way, get your home looking perfect with these quick tips. • Have an “emergency cleaning” kit ready with all the essentials like surface cleaners, wipes and air fresheners or a candle. Keep it in a place you can easily access and give your home a speedy clean up before unexpected guests arrive. • Designate a “clutter box” or basket to quickly gather and hide any clutter or mess. This way, you can easily stash away items that are out of place, like toys or paperwork, to create a tidy appearance in a pinch. Keep the box in a convenient location, like a closet or pantry, for easy access. Just don’t make a habit of using it on a daily basis.
It’s finally time to say goodbye to last- minute panic cleans and hello to a beautifully maintained home that’s always ready for company. So, grab your cleaning supplies and get ready to put these hacks into action!
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3 Unique Pie Recipes You Haven’t Thought to Make for Thanksgiving It’s Pie Time!
L et’s be honest. The turkey may seem like the star of Thanksgiving dinner, but most of us are really just thinking about the freshly baked pies sitting on the counter, waiting to be enjoyed. For many, traditional pies like pumpkin, apple and pecan are only eaten on Thanksgiving, giving us the whole year to anxiously anticipate that mouthwatering first bite. However, having the same pies year after year can get a little stale. We’ve crafted three unique pie recipes that’ll change the game this Thanksgiving and may even have you skipping the turkey.
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Peppermint French Silk Pie
Elevate a classic and bring the holiday spirit to life with this pie recipe!
Prep Time: 60 minutes Inactive Time: 3 hours Cook Time: 40 minutes Yield: 8 slices
INGREDIENTS
For the Pie Dough • ½ c. unsalted butter, cold and cut into ½-in. cubes • 1¼ c. all-purpose flour, plus more for dusting • 1 tbsp. sugar, plus more for sprinkling • ½ tsp. salt • 4 tbsp. ice-cold water • 1 egg, whisked • 1 tsp. milk For the Filling • 1 c. unsalted butter, room temperature • 1 c. cane sugar • ½ c. semi-sweet chocolate chips • 2 tsp. coconut oil
• ¾ tsp. peppermint extract • 2 tbsp. espresso powder • ½ tsp. salt • 4 eggs, room temperature • Whipped cream for serving • Chocolate shavings for serving
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INSTRUCTIONS
For the Pie Dough 1. Cut the butter into 1/2-inch cubes, then freeze for 5-10 minutes. 2. In a food processor, combine the flour, sugar and salt. Pulse to combine for 10 seconds. 3. Add half of the butter cubes, and pulse on low roughly 4 times. Then, add the other half of the butter cubes and pulse 4 more times. The mixture should resemble coarse, pea-sized crumbs. 4. Add 2 tablespoons of cold water to the food processor, then pulse 2-3 times. While the food processor is processing, add the other 2 tablespoons — one at a time. Then stop to prevent overmixing. 5. The dough should begin to clump and be slightly sticky. Use your hands to form a 5-inch round disk and wrap it in plastic wrap. Refrigerate for 1 hour. 6. Preheat the oven to 375º F and lightly dust a clean work surface with flour. Use a rolling pin to roll out the dough into a 12-inch round. Then, transfer it to a 9” greased pie pan. 7. Gently press the dough into the bottom of the pan, then the sides. Use kitchen shears to trim away excess dough hanging over the edges of the pan. 8. Use your fingertips to flute the dough by pinching the edge of the crust. Then, use a fork to poke 8 holes in the bottom of the pie dough. 9. Whisk together the egg and milk. Use a silicone brush to brush the edges of the pie to prevent it from burning. Then, lightly sprinkle sugar along the egg-washed edges. 10. Bake the pie crust until golden brown, roughly 35-40 minutes. If the edges begin to burn, cover with a pie guard or aluminum foil. Allow to cool completely once baked. For the Filling 1. In a large bowl, beat the butter with an electric mixer on medium speed for 3 minutes until light and fluffy. Slowly pour the sugar into the butter, mixing to combine. 2. Combine the chocolate chips and coconut oil in a microwave- safe bowl. Microwave for 30 seconds, then stir until the chocolate has melted. 3. Next, pour the melted chocolate into the creamed butter and sugar mixture. 4. Add the peppermint extract, espresso powder and salt. Beat to combine for 30 seconds. 5. Then, add one egg at a time, beating between at high speed for roughly 90 seconds. Once the last egg has been added, the mixture should be smooth and fluffy. 6. Slowly pour the filling into the baked and cooled pie crust. Refrigerate for at least 2 hours before serving. Then, garnish with your favorite toppings and enjoy!
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Pumpkin Butter Hand Pies
GLUTEN-FREE
Prep Time: 45 minutes | Inactive Time: 2 hours | Cook Time: 45 minutes | Yield: 9 hand pies
INGREDIENTS
For the Pumpkin Butter • 2 15-oz. cans of pumpkin puree • ¼ c. cane sugar • ¼ c. brown sugar • ½ c. apple cider • 2 tbsp. water • 2 tsp. pumpkin pie seasoning
• 1 tsp. ground ginger • 1 tsp. vanilla extract • 1 tsp. salt For the Hand Pies • 2½ c. gluten-free all-purpose flour, plus more for dusting • 1 tbsp. cane sugar
• 1 tsp. psyllium husk powder • 1 tsp. xanthan gum • ½ tsp. salt • 1 c. unsalted butter, cubed and cold • 2 eggs, room temperature
• 5 tbsp. + 1 tsp. ice-cold water For the Cinnamon Sugar Topping • ¼ c. butter, melted • ¼ c. cane sugar • 2 tbsp. brown sugar • 2 tsp. cinnamon
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This gluten-free pie is for anyone who has had pumpkin in just about every form and still can’t get enough of it. Pumpkin spice lattes, pumpkin cookies, pumpkin ravioli… but what about individual pumpkin butter pies? These hand pies are filled with a rich seasonal spread and finished with a cinnamon sugar sprinkle that ensures each bite is heavenly!
INSTRUCTIONS
For the Pumpkin Butter 1. Combine all the ingredients in a heavy-bottomed saucepan. 2. Bring to a boil over medium-high heat, then reduce to low heat. 3. Allow the mixture to simmer for 15 minutes, stirring constantly to prevent it from burning. This will also thicken the mixture. 4. Once finished, the pumpkin butter should be a dark orangish brown color. Remove from the heat and cool completely for 10-15 minutes. For the Hand Pies 1. Combine the flour, sugar, psyllium husk powder, xanthan gum and salt in a food processor. Pulse to combine. 2. Add half of the cold butter to the food processor and pulse 3-4 times on low. Then, add the rest of the cold butter and pulse 2-3 more times. There should be some pea-sized chunks of butter with a crumbly dough. 3. Whisk 1 egg and stir into the mixture. Then, add 1 tablespoon at a time of water, pulsing between just slightly. Be sure not to overmix the dough. After 4 tablespoons, the dough should be slightly sticky and hold together.
8. Repeat with each piece of dough. Use a fork to seal and crimp the edges of the dough together. Then, chill for 30 minutes. 9. Preheat the oven to 400º F. 10. Before baking the hand pies, whisk together the remaining egg and 1 teaspoon of water. Brush the egg wash over each rectangle. 11. Bake for 15 minutes, then remove from the oven. Brush each hand pie with the melted butter. In a small bowl combine the cane sugar, brown sugar and cinnamon. Lightly sprinkle the cinnamon sugar mixture over, then gently shake off any excess. 12. Bake for another 15 minutes. Cover with foil if the hand pies begin to burn. Once golden brown, remove from the oven. 13. Allow to cool for 20 minutes before serving.
4. Divide the dough in half, and carefully shape each half into a flattened rectangle. Wrap each half tightly in plastic wrap and refrigerate for 1 hour. After the allotted time, line 2 large baking sheets with parchment paper. with flour and transfer one half of the dough to it. Use a rolling pin to roll out a 9x12” rectangle. Use a sharp knife or pizza cutter to trim the edges to make it as straight as possible. Then, cut the dough into nine 3.5” rectangles. prepared baking sheets. Repeat steps 5-6 with the other half of the dough. Use a knife to cut a vent into the rectangles that will go on top of the other pieces of dough. 7. Place 2 tablespoons of the pumpkin butter in the center of each rectangle on the baking sheet. Gently place a rectangle of dough on top of each pumpkin-butter-filled rectangle. 5. Lightly dust a clean work surface 6. Transfer the rectangles to the
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Cranberry Apple Pie Prep Time: 60 minutes | Inactive Time: 3 hours | Cook Time: 60 minutes | Yield: 8 slices This twist on the classic apple pie brings a whole new flavor profile to Thanksgiving. This fruit-forward pie with a lattice crust will almost look too good to eat, but with only one bite you’ll be hooked!
INGREDIENTS
For the Pie Crust • 2½ c. all-purpose flour, plus more for dusting • 1 tbsp. cane sugar, plus more for sprinkling • ½ tsp. salt
For the Pie Filling • 3 Honeycrisp apples, peeled and sliced • 2 tsp. orange zest • 3 tsp. orange juice • 1 c. fresh or frozen
• 1 c. brown sugar • 3 tbsp. cornstarch • 1 tsp. cinnamon • 1 tsp. vanilla extract • ¾ tsp. nutmeg • ½ tsp. salt
• 1 c. unsalted butter, cold and diced into ¼-in. pieces • 8 tbsp. ice-cold water • 1 egg, whisked • 1 tsp. water
cranberries, cut in half
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INSTRUCTIONS
For the Pie Filling 1. Peel, core and slice the apples in ¼” pieces. 2. Place the apples in a large bowl with the orange juice and orange zest. Stir to coat. The orange will prevent the apples from browning. 3. Chop the cranberries and add them to the bowl with the sugar, cornstarch, cinnamon, vanilla extract, nutmeg and salt. 4. Combine all the ingredients, stirring to evenly distribute. 5. Let the mixture sit for at least 15 minutes, so the apples have time to become tender. For the Pie 1. Add the flour, sugar and salt to a food processor. Pulse on low to combine. 2. Dice the butter (refrigerate again if it reaches room temperature or softened), then add half of the cold butter to the bowl. 3. Pulse several times to combine the flour mixture and butter. Then, add the rest of the butter. Pulse 6-8 times, stopping once pea-sized pieces have formed. It should be dry and have some coarse crumbs. 4. Add 4 tablespoons of the ice water (no ice cubes) to the food processor
12” circle and cut it into ten 1” strips using a sharp knife or pizza cutter. 11. Start by laying 5 strips vertically and evenly spaced on a greased plate or cutting board. Place the longer strips in the middle. Fold every other strip all the way back, then lay 1 of the other 5 strips perpendicular on top. Unfold 3 strips so that they lay over the perpendicular strip. Repeat this process with the other strips. 12. Once completed, refrigerate the lattice dough for 20 minutes. After the bottom crust has been refrigerated for the allotted time, remove and poke 8-10 holes in the bottom. Then, carefully transfer the pie filling and spread evenly over the crust. 13. Remove the latticed crust from the refrigerator and gently place on top of the filling. Fold any excess dough of the pie back and pinch with your fingertips to seal the 2 doughs. 14. Combine 1 egg and 1 teaspoon of water, then use a silicone brush to brush the egg wash over the edges and top of the pie crust. 15. Finally, sprinkle the edges and top with cane sugar and bake at 375º F for 60 minutes. If the edges of the pie begin to burn, cover with aluminum foil. Allow the pie to cool for 1 hour to allow the filling to set, then serve.
and pulse 3-4 times. Then, add a tablespoon at a time, pulsing between until the rest of the water has been added. 5. To check if the dough is done, pinch 2 pieces between your fingertips. The dough should stick together (just slightly) without crumbling. If not, add 1 more tablespoon and pulse again. 6. Carefully transfer the dough to a clean work surface. Gather the mixture into a mound without kneading it. Flatten the dough to form 2 disks, then cover with plastic wrap and refrigerate for 1 hour. 7. Allow the dough to sit at room temperature for 10 minutes before rolling both disks out. Then, dust a work surface with flour and use a rolling pin to roll out each dough to a 12” circle that’s roughly 1/8” thick. 8. Grease a 9” pie plate and gently lay 1 round of dough down. Lightly press it down so that it covers the bottom and sides. 9. Trim the excess dough, then use your fingers to pinch the dough on top of the pie pan. To do so, flute the edges using your thumb and forefinger. Then, refrigerate for roughly 30 minutes. 10. While the crust is in the refrigerator, it’s time to lattice the other pie dough that’ll go on top of the pie. Take the
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Seeking the Snow: Chilly Travel Destinations G et ready to bundle up and experience the places that come to life when covered with the first blanket of snow. Whether you're an adrenaline junkie seeking the thrill of a downhill run or a comfort-seeker looking to watch the snow fall outside the window, you'll soon be daydreaming about escaping to one of these frosty paradises. Picture yourself gliding down world-class slopes, surrounded by stunning views of snow-capped peaks or strolling through quaint villages adorned with twinkling lights. So, grab your snow boots and embrace the magic of these winter wonderlands.
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Banff National Park, Canada Nestled in the heart of the Canadian Rockies, Banff is a winter paradise that attracts visitors from around the world. This charming town is known for its stunning natural beauty, with towering peaks, crystal-clear lakes and pristine forests that make it an ideal destination for winter sports enthusiasts. Covering over 8,000 acres of terrain, Banff is home to three ski resorts that offer access to some of the world’s most renowned ski slopes. Visitors can also enjoy ice skating, snowshoeing and taking a dip in the hot springs. There are also plenty of shops and eateries to explore when strolling around the cozy town of Banff.
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Zermatt, Switzerland Zermatt is a charming alpine village located at the foot of the Matterhorn, one of the most iconic mountains in the world. Known for its world-class skiing, Zermatt has 200 miles of slopes and trails to explore, including the legendary Matterhorn Glacier Paradise, Europe's highest ski resort. Thrill enthusiasts can take a scenic helicopter ride to the top of Monte Rosa, then ski down untouched powdery slopes or take a stab at an ice-climbing lesson on a frozen waterfall.
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Shirakawa-go, Japan Tucked away in the heart of the Japanese Alps lies a winter wonderland that's not to be missed: Shirakawa-go. This picturesque village is a UNESCO World Heritage Site, known for its traditional gassho-zukuri farmhouses with steep thatched roofs. In winter, the village is transformed into a snowy retreat, where visitors can experience the peaceful beauty of rural Japan. Snowshoeing is an absolute must when staying in Shirakawa-go. Guests can rent snowshoes from the tourist office in the village before taking to the trail that winds through the stunning snow-covered landscape.
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Obertauern, Austria Tucked high up in the Austrian Alps, at nearly 6,000 feet above sea level, sits the winter sports resort, Obertauern. Surrounded by the majestic Radstädter Tauern Mountain range, this resort is a magnet for thrill- seekers looking for an unforgettable winter adventure. The high elevation and reliably windy conditions have turned this resort into a mecca for snow kiting enthusiasts. Visitors can experience the excitement of the sport at any of the several designated snow kiting areas in and around the resort. Many plan their trip to line up with the snow kiting events that Obertauern hosts throughout the winter season. While at Obertauern, guests can also enjoy ice skating, tobogganing and other winter sports. The village has a vibrant après-ski scene, with numerous bars and restaurants where visitors can relax and enjoy the local cuisine.
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Rovaniemi, Finland Boasting an average of 200 snowy days each year, Rovaniemi is a picturesque city known for its charming architecture and delicious cuisine — and for being the official hometown of Santa Claus. Visitors of all ages are welcome to stop by Santa Claus Village, where they can meet Santa and his elves, send letters from Santa's Post Office and even cross the magical Arctic Circle. In addition to the festive activities, Rovaniemi also offers a variety of winter adventures, including ice fishing and sipping hot chocolate in an igloo. The city is also a great starting point for exploring the rest of Lapland's stunning Arctic wilderness.
From the towering peaks of the Austrian Alps to the frozen landscapes of the Canadian Rockies, these destinations prove you don’t need to wait until summer to take a vacation. So, bundle up and immerse yourself in the beauty of winter wonderlands.
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Who said working out can’t be fun ? Whether you’re an adult looking to get in shape or a young kid wanting to have fun, Jazzercise is the perfect blend of dance, strength training and cardio that’ll leave you feeling recharged. And the best part? You’ll never get bored because Jazzercise follows a range of music genres that’ll keep you moving to the beat. Jazzer- cise! GetYour Groove on with
You might just become the life of the party with your newly acquired dance skills.
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Jazzercise got its start in the 1960s, thanks to Judi Sheppard Missett, a fitness enthusiast and dance teacher. She realized that traditional dance classes were not engaging for everyone, so she (literally) jazzed things up with upbeat music and fun moves, creating Jazzercise.
Today, Jazzercise has expanded to include a variety of class formats from cardio-kickboxing to low-impact classes, all of which can be found in a Jazzercise studio or on demand.
Be Your Own Jazzercise Instructor With a playlist of today’s hottest hits, some room to move and an energized attitude, you can lead your own Jazzercise workout. For the full effect, don’t forget the microphone!
Equipment To get the most out of your Jazzercise workout, you’ll want to have: • A set of hand weights • Resistance bands • A yoga mat • A towel • A water bottle
The Routine The great thing about Jazzercise is that you can mix and match moves to choreograph the perfect workout routine for your fitness goals. For a little inspiration you can start with this 10-minute routine.
E
Since Jazzercise is all about getting up and moving, most people prefer to wear clothing made with fitted , flexible fabrics along with a good pair of cross- trainers. (Neon colors welcomed.) Outfit
Do each move for one minute, then repeat the sequence once.
• G rapevine step (step to the right, cross the left foot behind, step to the right, then tap the left foot beside it) • Jumping jacks • Plank kicks
• Surfer squats • M ambo step (step to the right, bring the left foot behind and to the right, then step to the right again and kick the left foot forward)
So, what are you waiting for? Lace up your dancing shoes and get ready to groove!
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BETTA FISH FIN-TASTIC FACTS ABOUT Originally from Southeast Asia, betta fish have become widely popular pets due to their vibrant colors and stunning fins. While they may look unassuming sitting on the pet store shelf, these little fish are as interesting as they are beautiful!
Betta fish are known to be excellent jumpers — even with their fancy fins, they can still manage to propel themselves as high as three inches in the air. Unfortunately, for pet betta, this often means landing on the floor, and that never ends well. Bettas typically jump due to stress in their environment. Keeping well-maintained living conditions will help prevent any unwanted surprises.
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WHEN BETTA FISH SENSE A THREAT, THEY FLARE THEIR GILLS AND FINS TO MAKE THEMSELVES APPEAR LARGE AND MENACING. FULL-GROWN BETTA FISH ARE TYPICALLY BETWEEN 2-3 INCHES LONG. IT IS ESTIMATED THAT THEY’VE BEEN DOMESTICATED FOR AT LEAST 1,000 YEARS! THEY ARE EXTREMELY SMART! IN ADDITION TO LEARNING IMPRESSIVE TRICKS LIKE SWIMMING THROUGH A HOOP, THEY CAN ALSO RECOGNIZE THEIR OWNERS. BETTAS ARE VICIOUS LITTLE CARNIVORES AND HAVE VERY TINY, SHARP TEETH TO HELP CHOW DOWN ON PRETTY MUCH ANY KIND OF MEATY, INSECT-Y GOODNESS THEY CAN SINK THEIR TEETH INTO.
THERE ARE OVER 70 SPECIES OF BETTA FISH!
WITH PROPER CARE, BETTAS CAN REGROW DAMAGED FINS AND TAILS WITHIN A FEW MONTHS.
SELECTIVE BREEDING HAS CREATED A MESMERIZING ARRAY OF COLORS, PATTERNS AND DRAMATIC TAIL TYPES. IN FACT, THERE ARE AT LEAST 14 TYPES OF TAILS — INCLUDING THE VEILTAIL, FEATHERTAIL, CROWNTAIL, ROSETAIL AND HALF-SUN TAIL. THEY CAN BREATHE AIR THANKS TO A SPECIAL ORGAN KNOWN AS THE LABYRINTH.
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TANK SETUP
• FIVE GALLONS (ALTHOUGH 10 GALLONS OR MORE IS IDEAL) • A LID THAT LEAVES ABOUT TWO INCHES AT THE TOP SO THEY CAN BREATHE • LOGS AND CAVES FOR HIDING • SUBSTRATE-LIKE SAND, GRAVEL OR ROCKS
• REAL OR FAKE PLANTS • WATER CONDITIONER • FILTER • WATER TEMPERATURE: 75-82° F • PH LEVELS: 6.8 to 7.5
About 25% of the water should be renewed weekly — NEVER do a 100% water change. Every two weeks, rinse the substrate and décor and replace half the water with filtered water.
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Gregg’s Team Real Estate Group Keller Williams Realty 1921 Lohmans Crossing Rd Ste 100 Austin, TX 78734
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