Styling by Pam Edwards • Photography by Jennifer Dagdagan

Although not everyone needs to be fussed over, there are those of us who admittedly need special attention. When Stephen and I travel, it can be stressful — and we have horror stories to prove it. Thank goodness for the GPS my in-laws gave us, because we now can blame something else for our stupidity. We are very map-challenged and get all turned around and flustered. Since I’m the better driver and he’s an ace navigator, I do a bit of driving while he strains his eyes finding the spot on the map, reads signs and verbally maneuvers me through the streets.

Thankfully, we’ve had the mostly good fortune to be treated well: the decent bed, the home-cooked meal and the gentle guidance from our pals about where to go and what to do when they are otherwise occupied. It is a magical thing when one feels so pampered that when you return home you are truly feeling rested. God bless the host who understands that simple luxuries, good planning and tasty snacks go a long way toward making the traveler feel comfortable and welcome. Here are my own tips and tricks for how to pamper your next houseguest.

After helping guests unpack and whetting their appetites with some tasty snacks from local specialty shops, it’s time for a visit to catch up. I also keep sparkling water and fresh fruit on hand for refreshments while we chat.

Sweet yet spicy pecans set out in an attractive silver bowl are a terrific snack that can lift the weary traveler’s spirits. I would make these myself but the chef who creates this delicacy told me the recipe — and after the thorough explanation I simply asked, “How much?”

I like to splurge on great sheets. They don’t always match the pillowcases, but the high thread count makes up for all that. Memory foam on top of the mattress is just about the greatest invention I’ve ever experienced, and it feels luxurious! We have a good mattress, but once we added the foam it guaranteed a few more stars to our visitors’ ratings.

Because I love saturated, drenched colors, I keep a pretty lively palette in the house and the guest bedroom, but the key is to keep it gender-neutral. It doesn’t say male or female, it just reads as artistic. (At least we hope so.) One friend has a little cry whenever she has to return home because the peaked ceiling of our guest room brings on sweet nostalgic memories of her childhood bedroom. This guest appreciates the smallest gesture so much we finally just named the room after her.

Comfy seating is something I actually obsess about. It might be an age thing, but once one gets a taste of a decent place to plant yourself and put your feet up, it’s hard to go back to anything less cushy. This snug armchair and stool actually don’t match, but both are so well made and substantial that they suit everyone just fine.

We enjoy our friends with children but eventually it’s time for adult talk. We’ve found that kids really appreciate movies on hand and Netflix. I keep headphones handy because our house is on the small side, and the deafening noise of buildings blowing up or screaming horror films can really rattle my nerves. There is a basket of card games, concession-type snacks and assorted sodas. I love spoiling the kids almost more than the adults because the hugs of appreciation are worth their weight in gold. Basically it’s my goal to make sure everyone is comfortable — even the visiting pet.

Netflix, candy and the remote wait for visitors' children.

Breakfast comes in many forms at our house, but one of the easiest is the “hearty breakfast.” I get almost everything out and put it on the table before the guests come downstairs. Coffee, juice, different types of bread and jams or jellies from our garden and a bowl of scrambled eggs from our chickens. A decent brand of oatmeal with all the fixings sets everyone up for a great day. In better weather we all migrate outside, mugs of steaming coffee in our hands and the warmest feelings of being with our best friends.

It's breakfast time!

Most of our friends are big readers, and we spend a lot of time discussing books and even reading aloud with one pair of friends. We have quite a collection of books and recently discovered we had room for even more in the second bathroom cupboard. I try to keep a few current magazines around, but the book reviews in the New York Times are a must.

We aren’t always perfect with our hosting and have made a few mistakes along the way. I am notorious for forgetting that one of the daughters-in-law hates onions and garlic. The chickens have been chased by every dog that ever visited, accompanied by my shrill screams.

But as they say, practice makes perfect, and I think we have it just about nailed. Safe — and pampered — travels to you!

Milford’s family and dining rooms are decked out for the holidays with her “rustic romantic” style. Photos by Andy Sawyer and Chad Bremerman

When Jane Milford first stepped through the door of a charming 1914 French cottage located on a quiet midtown Yakima street, she knew instantly that “God had answered every prayer I’d had for such a house.”

Milford, who owned a home décor store called Found Collections in Seattle, moved to Yakima four years ago. She now creates the displays in Yakima’s Garden Dance/raindance. When Milford moved here, she wanted to find an older home so that she could decorate it with the antiques, vintage furniture and curiosities she had collected over the years.

The cottage’s first owner, Phillip Smith, had traveled through France with his family before the start of World War I. When they returned to Yakima, Smith hired a prominent Yakima architect, William Henry Harrison Weatherwax, to design and build a house that would simulate what Smith had seen in Normandy. Over the years, the house has often been called the Weatherwax Cottage.

Milford bought the cottage from Carol Carroll, who had lived in it for more than a decade. Milford felt fortunate, because Carroll had remodeled the interior only a few years before, brightening the walls and ceiling with white and butter yellow paint, adding a bath, installing French doors to the backyard and enlarging the kitchen. All Milford had to do was give the home her signature “rustic romantic decor.”

Christmas is a special time for Milford and her two daughters: Megan, a college student, and Augusta, who is in high school. Not one who enjoys over-the-top wreaths and light displays, Milford uses a subtle yet elegant approach to decorating her house for the holidays.

The floor-to-ceiling river rock fireplace makes a dramatic counterpoint to the creamy white furnishings, and gauzy window dressings are a neutral backdrop for the small Fraser fir, its base wrapped in burlap.
Her tree decorations are either vintage or handmade. Like her mother, Milford has a degree in clothing textiles from Washington State University.

“My mother taught me how to sew when I was young, and we always made Christmas ornaments,” she said. “I’ve passed that on to my girls.”

The tree features twinkle lights and handmade paper ornaments constructed from doilies, photos and interesting scraps of various materials. The chenille-cuffed felt Christmas stockings on the mantel are her girls’ creations as well. Milford loves using brown paper and colorful rickrack for her packages, which results in a whimsical elegance that could rival the most expensive wrapping.

Although the cottage has French touches like the exquisite arts and crafts light fixtures in the living room, Milford also brings a bit of her German heritage out every Christmas Eve in the form of an old German music box. It’s a family tradition that presents can’t be opened until the family hears the music box play Silent Night.

Milford likes to decorate her cheery red and white kitchen with paper whites, antique tin boxes, old cookbooks and the occasional vintage Santa or tiny Christmas tree. Adjacent to the kitchen is a cozy kitchen nook that features a handsome mural depicting a French family enjoying after-dinner entertainment.

The oil painting is thought to have been created by Smith. The charming scene remains untouched, even after many different families have occupied the house over the past 97 years.

For Christmas dinner, Milford sets an ethereal table on the far wall of the living room near a bank of windows. Using a white palette, she arranges candlesticks, vintage wooden santos, snow berries, cordial cup luminaries and tiny Christmas trees and snow maidens under glass domes to set a heavenly mood.

Every object d’art or curiosity Milford displays holds special meaning. From her Phillippine santos to her French fabric, cast iron planters to mismatched antique chairs, or old dress forms to a jewelry collection, Milford has a passion for the old and precious.

And she makes staging of these objects look like child’s play. Anyone who has tried this art form will tell you that there’s a world of difference between “time-worn chic” and just plain “time-worn.”

Milford has advice for the novice decorator: start with a centerpiece and work outward. But don’t despair if your attempt looks, ahem, like an attempt.  Passion and a lot of practice make perfect, and in Milford’s case, très magnifique!

Get the Look: Try these easy DIY projects

Jane Milford’s house didn’t become a home overnight. It has taken many years of collecting, crafting and decorating to achieve her eclectic style. We wanted to try our hand at Jane’s look, so we started with a few DIY projects.

Chalkboard paint transforms an old window into a gorgeous sign.

Window Frame Chalkboard
We’ve made this vintage window frame decorative and functional simply by brushing on a couple of coats of chalkboard paint, which is available at craft stores. Two eye screws and a few feet of rope created a personalized display board. To keep with Jane’s rustic look, we’ve left the frame in its natural state. It looks quite charming placed on a kitchen wall displaying the night’s menu.

Materials:
1 vintage window frame
1 foam brush
1 small can rust-oleum chalkboard paint

Instructions:
Prep the surface by thoroughly cleaning the glass.  Smoothly paint on one coat of chalkboard paint.  Let dry for 2-3 hours.  Paint another smooth coat of paint.  Let dry for 24 hours before drawing on the board.

It's almost done!

Burlap Napkin Rings
We fell in love with Jane’s decorative use of burlap and stenciling. To get her look, we designed these napkin rings to give our dining table a touch of texture and character. You might be surprised to learn that this project gets started with a cardboard toilet paper tube. Using a hot glue gun, add a few strips of burlap, some patterned ribbon and an embellished fabric button — and there you have it — personalized napkin rings for your guests.

Materials:
scissors
glue gun
1 cardboard toilet paper roll (makes 2 napkin rings)
12″x12″ piece of burlap
1 yard of ribbon (about 1/4 inch thick – your color choice)
2 buttons
2 – 2″x2″ fabric squares (to cover buttons)
letter stamps

Instructions:
Cut cardboard toilet paper roll in half.  Cut two pieces of burlap to wrap around rolls (approx. 2″ x 6″).  Glue onto roll.  Cut six strips of burlap into 1/2″ x 6″ strips.  Fold each strip into a bow and then glue in the center.  Using three bows, glue on top of one another to create a flower-like shape.  Glue flower onto roll.  Next, cut six strips of ribbon, each 6 inches long.  Fold each strip into a bow and then glue in the center.  Again, using three bows, glue on top of one another to create a flower-like shape.  Glue the ribbon flower on top of the burlap flower. Cover button with fabric by snipping the edges and then gluing them around the button.  Stamp letter on button and then glue button to the napkin ring.  Fold napkin and then place the napkin ring over it.

Thrift store wine glasses turn into tea light holders with a vintage look.

Decoupaged Wine Glasses
Using old sheets of music and vintage book pages, Jane adds character and whimsy to everyday items — like glassware and storage boxes. This is done using a process called decoupage. It’s actually quite simple, too — if you can cut and paste, you can decoupage. We quickly transformed these thrift store wine glasses into decorative votive holders using pages from an old book and remnants of ribbon. We love their timeworn elegance and DIY flair.

Materials:
Mod Podge
foam brush
old book
3 wine glasses
3′ ribbon
3 tealight candles

Instructions:
Tear pieces of book into strips and squares.  One piece at a time and using the foam brush, place glue on the back of the strip, place strip on the wineglass, smooth out, brush more glue on top of the strip (glue will appear milky, but dries transparent).  Repeat to cover the entire wineglass.  Let dry 24 hours.  Tie bottom of wineglass with ribbon.  Light candle.

Photos by Jennifer Dagdagan

I’M A PRETTY BUSY GIRL, so nights out for me are few and far between. But in the name of research, I recently had the opportunity to hit up one of downtown Yakima’s First Fridays — a monthly event that has become so popular it’s spread to some establishments on Yakima’s west side.

The first Friday of every month, many downtown businesses are often full to overflowing, with restaurants, wineries and shops offering specials and entertainment for customers who can walk from hangout to hangout. So I grabbed my notepad and my good friend Andrea, and we hit the town for a girls’ night out.

STUDIO 16 SALON & SPA

I heard that Studio 16 Salon and Spa offers a special “primp” package on First Fridays, so Andrea and I decided to get glammed up before we set out. Stylists Andi Plughoff and Kelsey Wentz worked their 15 minutes of magic, styling our hair, glossing our lips and finishing with a relaxing Aveda “hand ritual.” All for only $15 — not bad.
Studio 16 moved to its new location on North First Street three months ago, when it began participating in the monthly event. “Our first of the First Fridays was a smash hit,” says Plughoff, who owns the salon. We learned a thing or two, too — like ribbon curling and how to master the oh-so-popular hair poof.
Studio 16 Salon and Spa
26 N. First St. • Yakima
509-452-6751
studio16salonspa.com

The Little Soapmaker

Before indulging in an end-of-week cocktail, we made the short jaunt to The Little Soapmaker, a shop in the beautifully restored Bridmar Building on Third and Yakima avenues that’s full of little indulgences. Shop owner Julie Brown makes handcrafted candles, soap and skin-care products using all-natural ingredients and essential oils. “It smells amazing in here,” said Andrea as we walked through the door. During First Fridays, The Little Soapmaker offers a 20 percent discount from 6-8 p.m. With more than 70 scents to choose from, picking one can be a challenge, but we both decided on our longtime favorites — vanilla buttercream and apple cinnamon.

The Little Soapmaker
302 W. Yakima Ave., Suite 103 • Yakima
509-972-8504
thelittlesoapmaker.com

Tequila’s
At the end of Track 29 in an old boxcar sits Tequila’s Family Mexican Restaurant — a First Friday favorite because of its outdoor seating and $2 margaritas. When we arrived, the Spanish music was lively and the mood was fun. It was busy, too. With the patio packed, Andrea and I opted for the outdoor bar, where we instantly joined the party.
Tequila’s is owned by five siblings, who keep it stirring year-round. “In the summer we use umbrellas, [in] winter we use heaters, and if it’s snowing, we clear out the snow,” explains co-owner Elizabeth Escobar. Lucky for us, it was a beautiful evening.
The only regret I have is not arriving earlier. Happy hour runs from 2-6 p.m., when they serve $3 quesadillas, taquitos and super nachos.

Tequila’s
1 W. Yakima Ave., Suite 29
Yakima
509-457-3296

Kana Winery

I’ve always wondered what all the hoopla was about at Kana Winery’s First Friday, which is why we made sure to include it on our itinerary. Eight years ago, Kana made itself at home in the historic Larson building on South Second Street. It’s been part of First Fridays for the past six years. “Even when only three or four people came in, we still had John Akin playing,” said Katherine Goodson, Kana’s general manager. “Now we have 150 to 200 people.”

After we got there, it all began to make sense. Music by Big Bossman and The Warlocks entertained a huge crowd that spilled out into the courtyard. But of course the wine is what really keeps folks coming back. Who can resist a blend named Scarlet Fire, after a Grateful Dead song? Not us.

Kana Winery
10 S. Second St. • Yakima
509-453-6611
kanawinery.com

2nd Street Grill
As Andrea and I strolled down Second Street, we met Paul Beard, a visitor from England, who told us that there’s nothing like First Fridays in the U.K. Thoroughly impressed with downtown Yakima, Beard’s favorite spot was the Second Street Grill, where he suggested tasty Georgia Peach martinis. Oh, and a delicious Greek pizza with chicken and artichoke. (note to self: Leave the calorie counter home on First Fridays.)
Second Street Grill is definitely a First Friday hot spot. At 10 p.m. a corner of the bar is transformed into a dance floor, where co-owner Pete Blue turns club DJ and plays popular dance songs to a typically big crowd of revelers. Although we didn’t spend much time on the dance floor, it was great running into some old friends, while meeting a few new ones as well.

Second Street Grill
28 N. Second St. • Yakima
509-469-1486 • secondstreetgrill.com

by Andy Sawyer -- Photos in gallery below by Chad Bremerman and Andy Sawyer

The holidays usually mean two things: you’re going to eat too much. And you’ll probably enjoy a drink. Or two.
We don’t judge.

But if you’re tired of the ol’ Gin and Tonic and need some inspiration for your wet bar, look no further. In the spirit of television’s recent Mad Men craze, we did a little research on popular drinks from decades gone by, with suggested concoctions following. It’s easy. Just pick an era, and build a party around it. Your guests could even do what we did on the following pages and dress the part.

For folks who prefer mocktails, just replace the alcohol with a non-alcoholic drink such as lemon-lime or club soda (and please, don’t drive after drinking). Salut!

1940s Hurricane

The Hurricane is an über-sweet cocktail, reputedly created by a New Orleans tavern owner, Pat O’Brien, who needed to off-load surplus rum. It’s said that the drink was served in a hurricane lamp-shaped glass, thus giving the concoction its name.

Typical Ingredients
• 1 part dark rum
• 1 part light rum
• Passion fruit syrup
• Lime juice
• Orange juice
• Simple syrup
• Grenadine

Recipes for the Hurricane vary: some include all the mixers and the two rums; some include only two or three mixers. The Hurricane is supposed to be red in color, however. Choose your favorite combination, shake with ice then pour. No need for the hurricane lamp-shaped glass!

Manhattan • Photo by Andy Sawyer

1950s Manhattan

Manhattans make everybody just a little more sophisticated, just a bit more fashionable. It’s almost an accessory in our book. Gorgeously simple, the Manhattan recipe was created prior to the ‘50s (supposedly in, of course, Manhattan), but we think it fits nicely (or should we say “neatly”) with the flourishing post-war decade.

Typical ingredients
• 5 parts rye or Canadian whiskey
• 2 parts sweet vermouth
• Dash bitters
• Maraschino cherry

Some add a teaspoon of cherry juice as well. Stir ingredients with ice and pour into martini glass (or glass of your choice). Don’t skip the cherry garnish — it’s as necessary to a Manhattan as an olive is to a martini. We can hear Sinatra in the background already…

Singapore Sling • Photo by Andy Sawyer

1960s Singapore Sling

Pretty much the only thing folks in the bartending world can agree on about the Singapore Sling is its color: red. A majority of sources say the exotic-sounding libation was first mixed in Singapore’s famous Raffles Hotel. (Some say the original recipe is locked up in a safe there.) Ingredients also run the gamut, with some insisting on fruit juice, and some opting for grenadine instead.

Typical ingredients
• 8 parts gin
• 4 parts cherry liqueur
• 1 part Cointreau
• 1 part DOM Benedictine
• 2 parts grenadine
• 16 parts pineapple juice
• 6 parts fresh lemon juice
• Dash bitters
• Pineapple
• Maraschino cherry

Some insist that this drink should not only be red, but foamy. Pour gin, liqueur and mixers into cocktail shaker with ice, shake well (how else are you going to create that foam?) and strain into glass. It is usually garnished with the cherry and a piece of pineapple.

Carmela Solorzano & Vicky share a table at Yakima's Keoki's. • Photo by Chad Bremerman

1970s Harvey Wallbanger

With a name like this, we have to wonder who Harvey was. Some say he was a California surfer who had one too many of this turbo-charged Screwdriver, then walked smack into — you guessed it — a wall. True or no, if you like orange juice and vodka, you’ll probably like the Harvey Wallbanger, which includes Galliano, an Italian herbal liqueur, for an interesting twist.

Typical ingredients
• 9 parts vodka
• 3 parts Galliano
• 18 parts fresh orange juice

Pour vodka and orange juice into glass of choice, filled with ice cubes, then float Galliano on top. Garnish with a slice of orange. Don’t drink too many — they sound dangerous.

Sea Breeze • Photo by Andy Sawyer

1980s Sea Breeze

The Sea Breeze brings to mind lavender jackets and shoes with no socks, of the high rolling ‘80s and the first time Miami was cool. Containing vodka, cranberry and grapefruit juice, the Sea Breeze has been the butt of many a sitcom joke, but it’s tasty nonetheless.

Typical ingredients
• 3 parts vodka
• 8 parts cranberry juice
• 2 parts grapefruit juice

Pour vodka into glass of choice filled with ice cubes, then add mixers. Garnish with a lime. Take off your socks and watch reruns of “Miami Vice” all night.

Long Island Iced Tea • Photo by Andy Sawyer

1990s Long Island Iced Tea

Iced tea sounds so innocuous, but the long list of ingredients in this drink tells us it’s not. In fact, tea seems to be the one thing it doesn’t contain. Reportedly created in the ‘70s, the Long Island Iced Tea remains a highly requested drink, with drinksmixer.com listing it in its “top five most popular cocktails.”

Typical ingredients
• 3 parts vodka
• 3 parts tequila
• 3 parts white rum
• 3 parts Cointreau
• 3 parts gin
• 5 parts lemon juice
• 6 parts Gomme Syrup (optional)
• Dash of cola

When you start reading these ingredients, you realize you have to find a glass large enough to accommodate them. Pour all ingredients into said glass with ice and stir gently. They say one should drink it with a straw. We just don’t think that’s a good idea. Better to split one drink between friends.

Photo by Chad Bremerman

TODAY Champagne Cocktail

Delightful in its simplicity, the Champagne Cocktail is both classic and current. It’s also a really simple “signature drink” for parties — the bubbly adds some kick, and the glass adds some charm.

Typical ingredients:
• Champagne (or sparkling wine)
• Sugar cube
• Bitters
• Brandy (optional)

Soak sugar cube in bitters, then drop into the bottom of a champagne flute or saucer. Pour champagne over the sugar cube. Add brandy if desired. Garnish with lemon peel — or for more color, drop in a couple of raspberries or fruit of your choice. And don’t save it for New Year’s Eve … a Champagne Cocktail is appropriate for any celebration.

——-

Photo shoots like these are fun, but they’re not easy, and we owe a special thanks to these folks for providing us with their time and talents on this shoot in particular: Vicky Koch and Carmela Solorzano, who graciously let us talk them into modeling; Buck Chan for letting us overrun his restaurant, Keoki’s, which had that certain je ne sais quoi we were looking for; Jan Noyes, who made the gorgeous necklace and earrings (which are crafted from electronic components); Kristie Burrill for the beautifully made jacket, dress and scarf, and to Lisa Kime, Yakima magazine’s advertising manager, whose magical styling skills helped us tremendously.
Watch our new blog, From the Notebook, for a peek behind-the-scenes.

Jan Noyes, artist, designer and
owner of DeTails
1 W. Yakima Ave., Suite 8
Track 29
Yakima • 509-965-3582

Kristie Burrill, designer and
owner of Kristie Burrill Designs
1 W. Yakima Ave., Suite 14
Track 29
Yakima • 206-356-6727
Kristieburrill.com

Yesterday’s Village
15 W. Yakima Ave.
Yakima
509-457-4981

Keoki’s
2107 W. Lincoln Ave.
Yakima
509-453-2401

An arrangement of laurel, hydrangea, ivy, artemisia, burning bush, the dried seed heads of poppy and iris fill a blue and white container in Barany’s living room. Photos by Chad Bremerman

Two years ago, my husband and I hosted friends from Connecticut during a very cold and rainy week in late October. Roseanne, an avid gardener, suggested that we fill the house with arrangements for a special dinner party that we were planning. I lamented that I had absolutely nothing to contribute, because crisp nights had brought the last late bloomers to their knees.

A moment later, confident and with clippers in hand, Roseanne headed out to the garden. “Who says there’s nothing to put in a vase today?” she challenged. As I followed her through my own garden — one I thought I knew intimately — Rosanne directed me to “cut a little of this and a few pieces of that.”

What she created from twigs, conifers, broad leaf evergreens, berries, pods and even a few vegetables was extraordinary.

Then at February’s Northwest Flower and Garden Show in Seattle, I wandered into Debra Prinzing’s seminar, The Winter Bouquet: Sustainable Floral Design Ideas from Winter’s Bounty. Debra’s masterpieces were created on the spot from materials either gleaned from her late-winter garden or from wild places providing “weeds.”

I didn’t need any more proof that even in winter there is beauty bold enough to stun in a centerpiece. All you need to do is recognize that your “desolate” backyard may have more to offer than previously met the eye, and remember that flowers are not always necessary in arrangements.

Fortified by this fresh insight, I invited my garden club, The Floribundas, to go flower shopping in our gardens in the dreary days of late February. The dogwood and quince we gathered were mere twigs, but the promise held in their swelling buds was as appreciated as their flowers would be later. Without the distraction of blossoms and petals, we saw that even bark and moss can be wondrous.

During our latest adventure, the Floribundas created winter arrangements for our homes, using only elements that could be found in our own waning gardens. We showcased the results at a Floribunda dinner party that afternoon.

To silence those who claim they are gardenless because they possess ‘black thumbs’ that kill everything, I gathered my materials from the wild gardens nature plants at roadsides within five miles of my city home.

If you are intrigued by these photos, just go out into the garden you have at this moment, or take a short ride in the car, and find all you’ll ever need to create arrangements that are elegant enough for your own party.

Here are some elements of floral design that Debra suggests. Consider your vase or container as a significant design element and use the most striking one you can find.

DIVA FLOWER: These blooms are the leading elements of the arrangement. During winter, when flowers are absent, the “divas” tend to be mostly evergreens or the biscuit-hued heads of dried grasses, flowering weeds or even corn tassels.

LINES/VERTICAL: Stems of willow, red twig dogwood or cattails are favorites. These elements break up the texture of the diva flowers and add drama and vertical interest.

FILLER: Debra encourages you to look at these elements as “embroidery” — the arrangement’s lacy and ruffled textures. Use them to fill the gaps and spaces in the arrangement, knitting all the elements together. Seedpods, shorter filigreed grasses or sagebrush are some of the endless possibilities. Perhaps you have access to the dramatic foliage of conifers or broadleaf evergreens, such as laurel and rhododendron.

SPILLERS/COLLARS: Elements such as grape, hop or ivy vines drape and cascade over the rim of the container. Collar elements are like a ruff or skirt that circles the vase’s opening and gives the arrangement a tailored and finished look.

While hunting for beauty at the roadside, be considerate. There is a difference between a weed and an element that is part of a private landscape. When in doubt, ask permission before you cut. In public natural areas like city, county and state parks, the Greenway, or the Cowiche Canyon, it is usually illegal to remove any plant material, no matter how weedy or abundant it looks to you.

Also, consider the possibility that you may haul home a noxious weed full of seeds looking for a new home. (Keep in mind you can compost the remains if you use a thermometer and are sure that your pile heats to between 140-160 degrees.) If in doubt, dispose of these weeds in plastic bags and put them in with your garbage, rather than adding them to the yard waste that is picked up for composting. Burning them in your fireplace is another safe disposal option.

I never knew what was missing from my gardening life until a group of friends began The Floribundas last year and invited me to join. Sharing a passion for plants and an attitude that “it’s not work, it’s gardening,” we look forward to meeting every other week.

When we’re not creating arrangements, we offer each other advice in designing new borders, share extra plants and tour gardens, forever on a quest to find the elusive perfect perennial. And who else besides Becky Lang-Boyd, Nancy Gabriel, Sandi Gibson, Barb Smith Gilbert, Lis Pedemonte, Meg Pehlke, Purna Rankin, Terri Schaake and Carol Woolcock would honor me on my 60th birthday with the gift I really wanted: a load of composted manure, delivered right to my door.

Chopped tomatoes tossed with vinaigrette in a pretty blue bowl make a gorgeous side dish.

By Pam Edwards • Photos by Jennifer Dagdagan

It’s time to show off all your hard work before the vestiges of summer are past, to throw a casual dinner party outside in your yard, deck or patio.

We have pulled the weeds, planted new perennials and freshened up in general. I have been accused of being a bit obsessive compulsive about the house and yard, and that’s probably the reason I don’t have potlucks. I can’t take all the extra foil, mismatched bowls and platters and general chaos, but mostly, I fear the dreaded guest who actually brings the dish to prepare, bake or sauté in my kitchen. Ugh!

Plus, I enjoy spoiling my guests. Their only social obligation is to perhaps bring a beverage — hopefully, wine. Here’s how I do it.

1. First things first: Plan a menu

Keep it simple, but special and delicious. If you are like me you are on a budget, so here are some super easy hors d’oeuvres and a main dish that are sure to be crowd pleasers (and won’t break the bank!)

Sampler plates: Cucumbers, goat cheese, crusty crackers or french bread, Greek olives and a sprig of herb.

I added a chunk of Gruyere cheese to my recommendation. Tiny polka dot plate from TJ Maxx.

Bistro-Style sandwiches: Pan fry boneless breast of chicken with Italian herbs and oil, then top with roasted red pepper and sweet onion and pesto spread.

I love fancy party picks and found these at Garden Girl's new kitchen shop.

Always a crowd-pleaser for this type of relaxed evening is a homemade potato salad. This one, made with fresh dill and new red potatoes, requires no peeling!

Our chicken Betsy never peels!

LIGHT DILLED POTATO SALAD

•4 lbs. small red or white thin-skinned potatoes, scrubbed,  cooked, drained, cooled and cut in ¾ inch chunks (9 cups)

•2 Tbls olive oil

•2 Tbls cider vinegar

• 1  cup light mayonnaise

•1   cup plain nonfat yogurt

•2 Tbls Dijon mustard

•1 ½ tsp salt

•½  tsp pepper

•1  cup chopped Walla Walla sweet onion or minced red onion

•½  cup minced fresh dill

Put potatoes into a large bowl, sprinkle with olive oil and vinegar, toss lightly to coat.  Mix mayonnaise, yogurt, mustard, salt and pepper in bowl.  Stir in onion and dill.  Pour over potatoes. Cover and chill.  Keeps well at least 24 hours  Makes 9 ½ cups.

2. Splurge a little. One of my splurges is a PREMADE organic green salad, tossed into an oversized bowl (I never met an oversized bowl I didn’t like). I keep a variety of serving utensils, too, but I always seem to need more. An absolute must-have are lots of serving platters and make sure to enlist a helper to serve!

Stephen helps serve the sandwiches. Sleeveless floral dress from Memorial Gift Shop - worn by Joyce.

One of my oversized wooden bowls.

Then there are those times when a store-bought dessert is just what your party requires.

3. WINE, WINE, WINE! Do not be intimidated! A nice person at most grocery stores will help you with your selection, matching the price to your budget. Remember you are not in a five-star restaurant, just a grocery store, for heaven’s sake!

No need for a traditional ice bucket ... this glass bowl is perfect! Leave extra time to make a run for lots of ice.

4. Add Ambience. Chiminea and fire pots cozy up any gathering if there is a nip in the air.  Remember that a great hostess keeps her guests comfy — offer sweaters or shawls, too.

Found objects, hand-painted gates, bistro lights and good food with friends or family … what a fabulous way to end the summer!

Yard art and simple touches, like thsi wood adn canvas swan, will delight your guests' other senses.

Yvette Marie, our rescue kitty, can't resist a party!

Don, warmed by the glow of twinkle lights and his wine.

Nona, Donna, Pam and Joyce counsel Stephen on the proper way to build a fire.

Don’t forget the tunes! Some of the background music we played:

Monsters of folk: Dear God

Washed Out: Feel it all Around

Elbow: One Day Like This

Yeasayer Sunrise

M83: Run Into Flowers

…And more pictures:

A firepot warms the evening.

This fountain was made by Stephen.

A hand-made sign by Pam.

Pam and Nona chat during the party.

Darling matches from Hands On Art.

More hand-made yard art.

Manic Thunder performances are in the Media Works theater in Glenwood Square.

By Scott Klapach Jr.

Photos By Chad Bremmerman

For many, one of life’s greatest fears is public speaking.

But imagine performing without the benefit of a script, notes or direction. Oh, and you have to be funny.

Sound terrifying? Believe it or not, some people love it.

They’re called improvisational comedians.

While “improv” might sound familiar — Second City is a national brand and Whose Line Is It Anyway? still graces television screens in syndication, Manic Thunder Improv Comedy Troupe has built a local reputation right here in Yakima.

Formed during the early days of Carmen’s Comedy Club in Selah, Manic Thunder celebrated its first anniversary as an autonomous group April 1.

What started small and grew primarily from word-of-mouth publicity now occupies Glenwood Square’s Media Works theater every Friday night. Manic Thunder delivers a variety of improvisation acts, sprinkling in a few prepared sketches.

Matthew Trickey

“A community has developed around us,” says Matthew Trickey, the group’s emcee.

Devoted followers are regulars in the audience, and newcomers are coming out to see what the troupe has to offer.

The theater setting is appropriately small: the sellout crowd at the anniversary show numbered just over 100. The smaller venue means patrons become a kind of participant, and they’re encouraged to interact and even volunteer onstage at any given point during the night. Just a few feet away from the performers, the audience is a part of what feels like a big party of close friends. Every performer’s facial expression is visible, no matter how subtle.

First, there’s Trickey, tall and exuberant, who waits like a loaded spring and then unleashes a torrent of energy to keep the crowd excited throughout the show. Aaron Bennett is verbally adept, effortlessly slipping in and out of disparate characters. Tim Hubert multitasks, handling both physical comedy and deadpan jokes, while Scott McLaughlin offers cheerful vigor and memorable expressions that bring his characters to life. Perry Peltier is much like an American Mr. Bean, and the newest member, Julie Van Horn, is the only female in the group and jumps into the fray with dexterity and fervor.

Manic Thunder's Emcee, Matthew Trickey.

On any given night, audiences don’t know what to expect, and neither do the performers. This uncertainty fuels the anticipation of each scene. But there is some structure behind the spontaneity. The performers have to develop and maintain a special kind of communication with each other in order to build on an idea.

And by the end of the night, most audiences are hard-pressed to not feel a connection with the cast, too.

“Stand-up loses some of its magic, but doing improv — that’s a real comedic and acting release,” Bennett said. “You rely on others, and doing the show every Friday will never be the same, because the audience is the variable.”

“The crowd really drives how the show goes,” said McLaughlin.

Trickey said one show might be squeaky-clean, while another week’s show might be irreverent. Often, though, each night promises a surprise.

Trickey tells audiences that no matter what happens during a performance, together they will “let hilarity ensue.”

Manic Thunder Improv

Glenwood Square

509-731-4460

$5 per person

If you live in Yakima, you probably don’t have much of an opportunity to walk into Yakima’s Red Lion Hotel.

But if you did do just that, let’s say, then walked up the lobby stairs, winding around to the right until you couldn’t walk any farther, you would be, after a slight half turn to your left, face to face with a plain set of double doors adorned with simple brass letters: 26-A.

No, it’s not the broom closet. It’s a private club that started about 60 years ago, when the Chinook Hotel, now known as The Tower, was not yet completed. The Depression of the ’30s had forced a halt to the construction of the hotel, and the building, with its hollow and neglected window frames, became known as the “skeleton hotel” for 16 years. It wasn’t until 1946 that work began again, largely due to community fundraising efforts.

Although $2 million was raised, it wasn’t quite enough to complete one area on the hotel’s mezzanine level, which the blueprints for the project identified as “Room 26-A.” According to the club’s history, a “self-appointed committee of three,” Randolph Cunningham, Arthur Coffin and John Bloxom, hatched an idea that would net enough money to complete the last area. The three men formed a “participating group,” in which each of 75 hand-picked members would pay $500 — totaling the remaining $37,500 that was needed. The committee, whose members changed throughout its occupation of the hotel, negotiated a lease with the Chinook that ran until the hotel itself was set to close.

At that time, a new committee incorporated 26-A, forming a board of directors, and found a new home at the Town Plaza (now the Red Lion) in 1978, where it is today. The space it now occupies was built specifically for the club.

Members think that the 26A was originally started as what was called a “bottle club,” where each member had a locker that contained his bottle of liquor. Back then, all the members were men, but the club opened to women years ago, and now about eight of the club’s members are women. Although that number might seem small, all membership benefits are extended to spouses, too.

Membership has fluctuated over time, but during the past several years, a younger generation has taken an interest in the club, giving it a swanky new look, complete with logo. The club boasts remodeled bathrooms, new carpet and a posh new game room, including a pool table, handmade shuffleboard, bistro tables, chairs and a flat-screen television. John Warren, the vice president of United Way Yakima County, serves on 26-A’s board of directors and calls the new game room and updated facilities “outstanding.”  “It provides a great opportunity for 26-A to host events while still meeting members’ needs.”

The most beautiful part of the club, however, are the double doors that separate the new game room, with the logo carved into them. In keeping with the spirit of its founders, much of the labor and materials were donated by club members.

Although a board of directors oversees the business side of things, Club Manager Marilyn Church sees to the members.

“She’s one of the nicest people,” said George Hansen, a local lawyer who joined 26-A this year. Warren also thinks Church’s service is superb. “It’s just enough,” he said.  “Never too much … always at the right time. (She has a) genuine interest in others.”

Church, a consummate professional, is equal parts gracious and confidential. In addition to knowing everybody’s drink of choice, Church knows a lot of history, too, just by listening.

“I love my job,” she said. “I love that I see the same people all the time … people that I’ve known for 30 years. It’s just nice to hear the stories.”[slideshow id=49]

Church is at the club to serve members during lunch and dinner (with food service coming from the Red Lion); although, the club is open to members 24 hours a day, seven days a week.

Currently club membership is at about 95 men and women. Members not only enjoy a full-service bar, food service and game room, but there is a card room and conference room too, something Hansen thinks can come in quite handy. “If I have a need to have a business conference, I can’t think of a better place because it’s so private.”

The club can be rented to members for special occasions as well. Becoming a member involves getting sponsorship from two current members and approval from the board. There is a joining fee and monthly dues. The dues and each member’s bar expenses are billed monthly.

In addition to its day-to-day operations, the club has begun throwing special events as well, including trivia nights, wine-tasting evenings, an annual New Year’s Eve party, a swim night and BBQ, as well as an adult “tolo” dance.

Though steeped in history, Warren thinks the 26-A’s future looks bright, too. “We have a promising outlook to attract new members.”

For more information about 26-A, call 509-248-5900, ext. 333 or go to 26aclub.com.

Disclosure: Chad Bremerman, a freelance photographer for Yakima magazine, is also a member of 26-A as well as the president of its board of directors.

Photography by Jennifer Dagdagan

It’s a yearly refrain, we know, but the holidays really are just around the corner.

That means busy weeks of shopping and school plays with even busier weekends full of entertaining friends and family.  Now, maybe you’re an expert decorator, but for those of us who are somewhat creatively challenged (or for those who just need a little encouragement), we called upon decorating extraordinaires Pam Edwards and Nancy Melcher to create two different tablescapes. One is meant for a casual and whimsical holiday breakfast, the other for a rustic holiday feast.

So whatever your holiday plans call for this season, take a look at the following pages for your own inspiration.

Nancy Melcher is a perfectionist, even if she doesn’t call herself that.

“I’m self taught,” the smiling 52-year old said recently.  “But I’ve been doing it for friends and family for years.”  Melcher began Signature Style Design about five years ago, after working in a retail tile store. Her style runs the gamut, tending toward rustic, she said. But Melcher prefers to work with her clients’ styles and is particularly good at  taking what people already have (“I can go shop in peoples’ garages”) and using it in ways that make an entirely different space. She mixes up new and old, found and bought.[slideshow id=50]

And she loves what she does. “You can go to any store in the world and get two tables and two chairs and two sofas … and die of boredom.”

Signature Style Design

509-307-3636

Melcher enlisted the help of Kameo’s Merrit Mahre, a 26-year old wonder of floral design with her tablescape.  Mahre’s mother is a master florist, and Merrit inherited her talent.  “I’ve done it since I was 15,” he said.

Kameo Flower Shop

509-453-7166

Nancy’s description of her tablescape:

“I wanted to create a relaxed, inviting atmosphere for family and friends to gather. I used a blend of elegance and rustic charm in order for them to celebrate the meal and linger over good food, wine and conversation.”

Pam Edwards’ girlish enthusiasm is contagious.
The gregarious 56-year old manages “The Gift Shop” at Yakima Valley Memorial Hospital and spent many years as owner of Seattle’s Sol Floris Studios, a home interiors and antique store.  About five years ago, during a trip to Yakima, she fell in love with a mid-town farmhouse and moved here with husband Stephen Stokesberry, who is himself an amazing craftsman.[slideshow id=51]
Pam defines her style as “farmhouse chic,” and has a knack for picking items that most people would pass by. “I move things around in new ways to save money, and I love working with people; it’s always been my gift,” she said earlier this year. Her color palettes are striking yet serene, and depict her vibrant personality.
Stephan can take Pam’s vision and make it reality, constructing anything from a chicken coop that looks more like a guest house to a kitchen table with the touch of an artist.
You can find Edwards’ alter ego, “Shop Girl” on Facebook.

Pam’s description of her tablescape:
“A Christmas breakfast full of love and laughter, bright colors and a little bit of family chaos … with a dash of quirky whimsy and fun collections that harken to slower times.”

“Are you ready for a throwdown?”

If you watch Food Network, you probably recognize that phrase as what famous chef Bobby Flay utters at the end of every episode of his television show, “Throwdown!” Flay visits regular ol’ joes around the nation who have a signature dish, putting up his version of the dish against theirs. The local community tastes, and two “expert” judges determine the winner.

Terry and Jennifer Bliesner and their friends, Karl and Lindsay Moore, recently decided to host their own throwdown, Yakima style.

Terry met Karl while both were students at Washington State University in the early  ‘90s.  Since their fraternity house didn’t have a cook on the weekends, the two would team up in the kitchen on Sunday nights to make meals for a few of their fraternity brothers.

“Our fraternity brothers waited for scraps actually,” states Karl, who now lives with Lindsay in Seattle.

The Moores make it over the mountains to enjoy a weekend in Yakima here and there, where the fraternity brothers inevitably end up in the kitchen to see what they can cook up. It was during a couple of these trips that they decided to do a riff on a different Food Network program, “Iron Chef,” where a secret ingredient is unveiled and two famous chefs battle it out to see what dishes they can create. Jennifer and Lindsay would scout a grocery store for the makings of dinner that night, then watch Terry and Karl concoct something delicious over the stovetop.

With their recent release from the confines of their crowded kitchen, Bliesners, Moores and friend and lasagna connoisseur Ryan Messer decided to merge the two premises of “Iron Chef” and “Throwdown.” Each, along with Yakima’s Matt Kloster, pre-made their signature lasagna and brought it to the evening throwdown to cook and serve to a panel of hungry friends and judges. Terry, Karl and Ryan also made side dishes using ingredients such as peppers, artichokes, and salmon.

The four lasagnes used a variety of ingredients: one with seafood, another that used cream cheese, pesto and bacon, one that was homemade from start to finish, and the fourth that was a little bit spicy.  And although at the end of the evening there was no clear winner, the contestants and judges agreed on one thing: each dish was delicious. And everybody was full.