Issuu

Food for Fall O C TO B E R 2 022

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Know more. Know now.

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(9-22)

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October 2022 PUBLISHER

Mark Andrea | mark.andrea@citylifestyle.com EDITOR

Amanda Stout | amanda.stout@citylifestyle.com

LIFESTYLE LETTER

Comfort From the Kitchen

COPY EDITOR

Karen Andrea AD DESIGNER

Hunter Richie LAYOUT DESIGNER

Kelsi Southard CONTR IBUTING WR ITER S

With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, so get your tastebuds ready, you are in for a treat. There is an art to creating a flavorful dish that not only satisfies our taste buds but also evokes memories. For Aparna Thukral Kad, traditions and stories fuel the inspiration behind one of the newest additions to downtown Mason, My Kolorful Kitchen. Get to know Chef Appy and some delicious dishes on the menu. Beekeeping is a hobby that has been gaining popularity in recent years. Lifelong Mason resident and owner of Senour - Flaherty Insurance, Nick Bogan, picked up the hobby after learning more from a close friend. We sat down with Nick to learn more about his passion for his profession, the local businesses using Bogan’s Bees honey and how the main driver of his hobby is educating the community about the importance of bees and pollination. If you’re looking for new recipes to add to your meal rotation, Chef Jackie Djordjevic has a mouthwatering dish to share with you. Be sure to check out her Apple Cider Braised Pork with Butternut Squash Mash and Garlic Roasted Brussels Sprouts recipe as well as a few simple tips to make the meal Whole30 approved. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a meal out on the town, the time spent while enjoying food is invaluable. With that, our October issue of Mason + Deerfield Lifestyle is served!

MARK ANDREA, PUBLISHER @MASONANDDEERFIELDLIFESTYLE

Scan QR code to visit our Instagram CIT YLIFEST YLE.COM/MA SONANDDEERFIELD |

Amanda Stout, Jonathan Stout, Karen Andrea, Natalie Schulte CONTR IBUTING PHOTOGR APHER S

April Sova–Remember When Portraits, Kelly Settle–Kelly Ann Photography, Cathy Lyons–Lyons Photography

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

Learn how to start your own publication at: citylifestyle.com//franchise Proverbs 3:5-6 Mason & Deerfield Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Mason & Deerfield area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Mason & Deerfield Lifestyle™ is gathered from sources considered

L I F E ST Y LE LE T T E R

to be reliable, but the accuracy of all information cannot be guaranteed.

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

18 Bee Well

Lifestyle Letter

City Scene

Business Monthly

Locally Sourced

LI FE + C U LT U R E

Chef ’s Selection

FO O D + B EV E R AG E

Hot Spot

Events

Party Planning

Mason resident and owner of Senour - Flaherty Insurance shares his beekeeping hobby.

24 Season’s Flavors

The Heirloom Chef shares rich, flavorful fall recipes for the family that are Whole30 approved with just a few simple swaps.

28 A Plateful of Stories

Mason restaurant, My Kolorful Kitchen, invites the community to enjoy conversation and authentic Indian dishes.

O N T H E C OV E R

Photography: Cathy Lyons—Lyons Photography Chef Jackie Djordjevic of Heirloom Chef shares a comforting fall meal that’s also Whole30 approved! Get the recipe and find out more about having meals like this delivered to your door.

LI FE + C U LT U R E

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MASON A N D D E E R F I E L D

O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

7 5

1: Building Blocks for Kids (BB4K) held their annual Bubble Blast on August 13. 2: The event included games, vendors, food, superheroes and of course BUBBLES! 3: Superheroes, Building Blocks Kid Gus and lots of bubbles! 4: Shout out to Team Mitsubishi Electric Automotive America who was a silver bubble sponsor. 5: Team Apraxia was one of their returning teams, sporting their blue team shirts. 6: Everyone enjoyed the games and activities, even the superheroes! 7: Thanks go out to all who helped make this a great fundraising event for BB4K, including sponsor Mason + Deerfield Lifestyle.

Photography by Dynette Clark CONTINUED >

C I T Y SC E N E

No Tricks... Just Treats!

SOLD 8/22 $50K OVER LIST

SOLD 7/22 $50K OVER LIST

Top 3 Sales in Mason August 2022

Source: Multiple Listing Service of Greater Cincinnati; Mason City SD Sold (8/1/2022-8/31/2022)

CIT Y SCENE CONTINUED

14 12

8: The Cincinnati Pops concert saw more than 2500 guests on August 2 at Cottell Park. 9: Cincinnati Pops Conductor, John Morris Russell loves Deerfield Township! 10: The largest crowd of the Summer Performing Arts Series enjoyed the Cincinnati Pops Orchestra. 11: Trustees, Julie Sietz, Lelle Ledding; Cincinnati Pops Conductor, John Morris Russell; Arts Alliance Executive Director, Meredith Raffel. 12: Lelle Ledding and John Morris Russell with recognition for bringing classical music to the community. 13: Cincinnati Face Painters decorated many faces at the Cincinnati Pops Orchestra concert. 14: The crowd enjoyed a fireworks display after the concert by Rozzi’s Famous Fireworks. Photography by Meredith Raffel

Want to be seen in the magazine? Tag your Instagram photos with @masonanddeerfieldlifestyle

C I T Y SC E N E

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MASON A N D D E E R F I E L D

O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses. CommUNITY Days Member Appreciation Each fall the Mason Deerfield Chamber hosts CommUNITY Days Member Appreciation pie giveback. What started as a way to connect with their members during the pandemic, has transformed into a way to annually spread happiness during the holiday season and show members their sincere appreciation. The Chamber staff and Ambassadors deliver pumpkin pies via a drive-thru to Chamber members before Thanksgiving. The event is sponsored by the Chamber’s CommUNITY Connections MADE sponsors. MADEChamber.org

Photography by Amanda Oltman

Fight Falling This Fall With FYZICAL Falls happen to 1 out of 3 seniors. While falls are common and dangerous, they are also preventable. October is Fight the Fall month and FYZICAL Therapy and Balance Centers are doing their part by offering FREE fall-risk assessments. FYZICAL Balance Specialists along with the Safety Overhead Harness System can help seniors reduce their risk of falling and injury. FYZICAL.com

Scan to read more. Photography by Mark McAuliffe

Kings Local Schools Hires Two Resource Officers Deputy David Sheppard and Deputy Phil Green were hired this fall to help protect the Kings Local School District. This addition to the school district was made possible by the partnership between the school, the Warren County Sheriff’s Office, and Deerfield Township. Deputy Sheppard and Deputy Green will act as an extra set of ears and eyes on what is happening on a day-to-day basis in the schools to protect the students and staff. KingsLocal.net

Photography by Dawn Gould

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/MasonAndDeefield

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MASON A N D D E E R F I E L D

bee well

MASON RESIDENT AND OWNER OF SENOUR - FLAHERTY INSURANCE SHARES HIS BEEKEEPING HOBBY FOR HONEY, POLLINATION AND EDUCATION.

ARTICLE BY JONATHAN STOUT | PHOTOGRAPHY BY KELLY SETTLE–KELLY ANN PHOTOGRAPHY

LOCA LLY SOU R CE D | L IF E + CULTURE

Lifelong Mason resident Nick Bogan began his insurance career in 2000, as an underwriter for Cincinnati Insurance. After transitioning to Bauer Insurance in downtown Mason for two years, he eventually joined Senour - Flaherty in 2006. As of 2019, he is the owner and president of the company. “I lead an amazing team that sells and services home, auto, life and business insurance to clients primarily in Warren, Butler and Hamilton counties,” Nick explains. When he's not advising clients he’s often busy enjoying his beekeeping hobby. Nick first got into beekeeping when visiting a friend from church in Montgomery, who had more than a dozen hives in his backyard. He became interested in the holistic properties of honey and the important role that pollinators play in crop production. “More than 1/3 of the food we eat is the result of honey bee pollination,” Nick shares. After showing interest, Nick’s friend agreed to mentor him in the ways of beekeeping. “My first official hive was a swarm of bees we caught together. Since then he’s taught me to catch my own swarms,” Nick tells us. Since the beginning, it hasn’t been without challenges. “It can be extremely frustrating when you lose a hive to disease or other causes,” Nick elaborates.

Still a modest hobby, Nick’s honey production isn’t quite high enough to sell in bulk quantities. However, he has contributed honey to local businesses such as Narrow Path Brewing for use in their brewing process, as well as to Wildflower Café and Adesso Coffee. He also often has many different flavors of honey to taste. “The flavor and color of honey changes throughout the season as different plants bloom,” says Nick. Running Senour - Flaherty Insurance is certainly his main focus, and Nick explains that he never started beekeeping and harvesting honey to make money, but rather to use his experience to help educate the community. This includes visits to Mason City Schools where he teaches students about the important role of bees in the ecosystem. “It’s my goal to generate awareness and encourage others to start keeping bees,” says Nick. “Anyone can keep bees. It’s an easy hobby but it does take patience.”

“More than 1/3 of the food we eat is the result of honey bee pollination,” - Nick Bogan

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MASON A N D D E E R F I E L D

a noble profession “I truly believe that selling insurance is one of the noblest professions you can be in. I get to stand hip to hip with clients and friends through some of the most challenging and difficult circumstances they face. Showing up in their lives to provide real financial help, advice and security is very rewarding,” reflects Nick about his passion for his work. To find out more, reach out to: Senour - Flaherty Insurance 7451 S Mason Montgomery Rd, Mason 513.398.6966 | Sales@Senour-Flaherty.com Mason-Ohio.com

LOCA LLY SOU R CE D | L IF E + CULTURE

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SEASON’S FL AVOR S

THE HEIRLOOM CHEF SHARES RICH, FLAVORFUL FALL RECIPES FOR THE FAMILY THAT ARE WHOLE30 APPROVED WITH JUST A FEW SIMPLE SWAPS.

A pple Cider Bra ise d Pork Chef’s Note: This recipe originally called for white wine to deglaze the pot before adding other liquid. Leaving it out doesn’t require a replacement ingredient and makes it Whole30 approved.

INGREDIENTS • 3 lbs. pork roast • Olive oil • Kosher salt and black pepper, to taste • 1 large onion, sliced • 6 whole garlic cloves • 2 tablespoons paprika • 3-5 sprigs fresh thyme and rosemary (fresh or dried) • 2 cups apple cider (look for no sugar added) • 2 cups chicken broth • 1 apple, sliced (try Honeycrisp or pink lady) DIRECTIONS 1. Preheat your oven to 400˚F. Pat the pork dry with paper towels. Season it generously with kosher salt and black pepper. Next, heat olive oil in your Dutch oven over medium-high heat, and brown the pork for about five minutes on each side. 2. Take the pork roast out of the pot and set it aside while you cook the onions and garlic. Once the onions are soft, add apple cider and chicken broth to make the braising sauce. 3. Carefully place the pork roast back into the pot, and bring the liquid to a boil. Next, turn off the heat and cover the pot with a tight-fitting lid. Finally, place the pot in the oven, reduce the temperature to 350˚F and cook for 2 hours. 4. After two hours, uncover the pot and add the apples. Replace the lid and cook for another half hour, or until the pork is fork tender and able to pull easily. 5. Remove pork from the pot and transfer it to a cutting board. Let rest for 10 minutes. While it rests, set the pot over high heat and bring the braising liquid to a boil, cooking it for several minutes until it thickens. 6. Cut/pull pork and serve with onions, apples and sauce.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Chef Jackie recommends adding microgreens and pickled red onions as garnishes to help take your dish to the next level.

ARTICLE BY JACKIE DJORDJEVIC & AMANDA STOUT PHOTOGRAPHY BY CATHY LYONS–LYONS PHOTOGRAPHY

CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MASON A N D D E E R F I E L D

S qu a sh M a sh Chef’s Note: This recipe originally calls for heavy cream, but we like to replace dairy with coconut milk.

INGREDIENTS • 1 large butternut squash, about 2-3 lbs. (sweet potatoes can be substituted) • 3/4 cup coconut milk (any other nut milk can be substituted) • 2 tablespoons olive oil • Salt and pepper, to taste • 1 teaspoon cinnamon, optional but recommended

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

DIRECTIONS 1. Peel and cube the squash, making sure to remove seeds from the middle. Toss in oil, salt and pepper. Lay out on a sheet tray lined with foil or parchment paper. Roast at 400˚F until tender, about 15-20 min. 2. Remove from the oven and transfer to a blender. Add coconut milk and blend until smooth and creamy. If the squash is too starchy you may need to add a little more coconut milk. Season to taste with salt, pepper and cinnamon.

Roa ste d Br u s sels Sprout s Chef’s Note: This recipe originally calls for butter and olive oil. We omit butter to make it Whole30 and vegetarian.

INGREDIENTS • 1.5 lbs. Brussels sprouts, quartered • 2-3 tablespoons olive oil • 1 tablespoon fresh garlic, minced • Salt and pepper, to taste DIRECTIONS 1. Quarter sprouts and toss in olive oil, garlic, salt and pepper. 2. Roast in the oven at 400˚F on a lined tray for 15-20 minutes until lightly browned.

If you would like more nourishing meals like this one, freshly prepped and delivered straight to you, check out Heirloom Chef’s current menu and learn more at HeirloomChefCincy.com.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MASON A N D D E E R F I E L D

ARTICLE BY KAREN ANDREA | PHOTOGRAPHY BY APRIL SOVA–REMEMBER WHEN PORTRAITS

A PLATEFUL OF STORIES New Mason restaurant, My Kolorful Kitchen, invites the community to enjoy conversation and authentic Indian dishes.

H OT SP OT | L IFE + CU LTURE

DISHES

Butter Chicken Dip

Achari Aloo Tikki

Shahi Paneer

Saag Chicken

“What I love about having the restaurant is the interaction with everyone. More than any other reason, I get up and go every day because of my customers.” Each meal at Mason’s new lunch bistro, My Kolorful Kitchen, includes authentic Indian cuisine and friendly conversations. “Every plate has a story,” says owner and chef, Aparna Thukral Kad. Aparna, nicknamed Appy, explains that as we gather together for a meal, so many memories, shared thoughts, family stories and neighborly conversations always seem to accompany the plate of food we are enjoying. Born in Bombay, India, Appy and her family traveled to many areas of the country with her father’s job. “As a young girl, I picked up different tastes, likes, and dislikes, and types of cooking while traveling throughout India,” Chef Appy recalls. “I have always been interested in cooking and enjoyed cooking for my family as I grew up. It truly intrigued me. Even as a child, I wanted to discover how flavors were created and why someone would use a certain spice, oil, or a particular cooking technique.” Following her marriage, she and her husband moved to the United States in 2006 and eventually settled in Mason three years later. She admits she never expected to open a restaurant, but was often encouraged by friends and family who enjoyed her cooking, to someday share her talents with the community. During the pandemic, she began watching videos of Indian chefs and learned a variety of new recipes and cooking techniques. Then in 2021, a good friend connected her to the owner of Adesso Coffee in Mason who offered her an opportunity to prepare Indian dishes for his patrons. She reflects on that experience with appreciation, “I knew he loved Indian food because he would eat it with his hands, which is an Indian custom. I was welcomed there and it provided me a place to explore different recipes.” CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MASON A N D D E E R F I E L D

When a storefront became available, Chef Appy’s family encouraged her to share her creativity and skills with the community, and in June 2022 My Kolorful Kitchen opened its doors. Her best friend suggested the name, which references the very colorful Indian culture and multicolored cuisine. My Kolorful Kitchen is open for lunch Tuesday through Saturday from 11 a.m. to 2:00 p.m. and features a daily vegetarian and a non-vegetarian special on a revolving basis. They also offer an expansive catering and individual family pack menu from appetizers to desserts, available by pre-ordering at least 24 hours in advance. “Everything is authentic Indian cuisine, made in-house and fresh daily in the morning for the lunch hours. I generally do a mild to medium spice level for the café, but can also customize that with the pre-ordered family packs to accommodate different tastes,” Chef Appy explains. She continues, “Most people do not know that every state in India has its own mini cuisine. Each dish, even when named the same, could vary in taste and be different from state to state. Most of my dishes come from my own unique and tweaked recipes.” One of Chef Appy’s favorite dishes to cook and eat is biryani, a mixed spiced rice dish she usually prepares with either chicken or jackfruit. “What I love about having the restaurant is the interaction with everyone. More than any other reason, I get up and go every day because of my customers. They tell me they love the food and they keep coming back,” Chef Appy reflects. “I am grateful for all the love and support from the community and also for my family and friends for taste-testing all my creations and encouraging me along the way.” For daily specials and pre-order menu, please visit MyKolorfulKitchen.com. Orders can be placed by phone, text, Facebook message or Instagram DM. My Kolorful Kitchen 124 ½ East Main Street, Mason 513.375.2936 | MyKolorfulKitchen.com

H OT SP OT | L IFE + CU LTURE

D I S H E S S H O W N O N PAG E 2 9 ( F R O M TO P TO B OT TO M ) : BUTTER CHICKEN DIP: Grilled tandoori chicken, tomato gravy, cashews and a little cream. Served with mini naans. AC H A R I A LO O T I K K I : Potato fritters loaded with Indian pickle flavors. Served with garlic and cilantro chutney sauces. S H A H I PA N E E R : A slightly sweet tomato curry with nutty flavors of cashews. S A AG C H I C K E N : Chicken, spinach and spiced gravy served with rice.

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The team here at Mason Elite Dentistry wanted to use this space as a chance to reflect on the past year. By nature, humans are mostly afraid of change. So, while we were happy for Dr. Davis, we were nervous what his retirement would mean for our future and the practice. We were quickly assured that Dr. Stewart did exceptional dental work and had a great rapport with the patients. It was after the hustle and bustle of purchasing a new practice started to slow, that we realized Dr. Stewart gives everything to this practice, this team, her patients, her health, and her family…all with a big smile on her face. She shows up for work every day feeling like this practice and its patients are truly a blessing to her. Dr. Stewart, cheers to one year and to many more! We are so grateful for you!

4457 Bethany Rd., #D1 Mason, OH 45040 OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MASON A N D D E E R F I E L D

O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area.

O C TO BE R 4 T H

Art Bar: Potted Live Succulents

SNYDER HOUS E AT COTTELL PA R K | 7 :0 0 P M Deerfield Township and the Arts Alliance continue their Art Bar series on October 4 from 7-9 p.m. Participants will be able to create their own beautifully unique pots to plant their own live succulents. This event will be the perfect friend outing or a great way to meet new friends. Admission is $40. DeerfieldOH.MyRec.com O C TO BE R 5T H

Grace Chapel Harvest Fest

GRACE CHAPEL | 6:00 PM Grace Chapel welcomes the community to the 2022 Harvest Fest in Mason on October 5 from 6-8 p.m. This free, family-fun event will feature a variety of games, archery, bounce houses and a petting zoo for attendees. Food will be available for purchase. Business.MADEChamber.org O C TO BE R 1 4 T H

Charm at the Farm

LEBAN ON , OH | 4:00 PM Charm at the Farm offers a fun weekend of shopping October 14-16. The festivities begin at 4 p.m. on Friday and conclude at 3 p.m. on Sunday. Patrons can enjoy a wide variety of local artisans, vendors, food trucks and take part in a photo booth experience. General Admission is $11 per person. CharmAtTheFarm.com O C TO BE R 1 9 T H

Lindner Center of HOPE Community Education Series

MAN OR HOUS E EVEN T CEN TE R | 6 :0 0 P M Dr. Nelson Rodriguez presents “What to Do When Someone is in a Mental Health Crisis” on October 19 from 6-7:30 p.m. as a part of the Lindner Center of HOPE Community Education Series. Attendees will learn to identify when someone is experiencing a mental health crisis and learn about resources. This event is free and registration is required. LindnerCenterofHOPE.org O C TOBE R 2 7 T H

Gems of Excellence

MAN OR HOUS E EVEN T CEN TE R | 5 :30 P M The Mason Deerfield Chamber proudly presents the 2022 Gems of Excellence Annual Awards Night on October 27 from 5:30-8:30 p.m. Gems of Excellence aims to celebrate 11 gems in the local business community. This is a black-tie optional event, with a touch of emerald green. Tickets are $105 for MADE Chamber members and $210 for prospective members. GemsofExcellence.com O C TO BE R 2 8T H

Angel Alley Opening & Dedication

3 12 W. MAIN ST, MAS ON | OCT. 28 | 5 P M Join downtown Mason small business owners, Jen and Mark Winter, for a community event to celebrate the grand opening and dedication of the Angel Alley. The colorful mural project serves as a memorial to Mason children who passed on too soon. The event will feature kindness rock painting and food from 5-8 p.m. For more details, visit Facebook.com/AngelAlleyMason.

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EVE N TS

Photography by Cathy Lyons

513.972.8000 | 117 Reading Rd. Mason, OH 45040 | T-Fri 11-5 | Sat 11-4

Mossandivymason

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/MASON A N D D E E R F I E L D

ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

PA RT Y P LA N N IN G | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

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9891 Kensington Ln

6128 Wiltshire Ct

Amazing opportunity from WP Land Company in Kensington of Mason, site of Homerama 2 019 ! W P L a n d C o m p a n y ’s standard features are raising the bar for custom homes. Elan Home Automation System, Andersen Windows, Site Finished Hardwood Floors & Wolf/SubZero Appliances are all included features. Build this custom plan or other custom opportunities from WP Land Company. Meticulous, like new home in desirable Trails of Four Bridges. Located on cul- de -sac street. 2-story great room with stone fireplace. Hardwood floors throughout 1st floor. Mudroom with cubbies. 4th bedroom with private bath. Pool/Playground/ Basketball court included with HOA . Great location-minutes from VOA , Highways, Liberty Center & more.

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(513) 349-7311

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