9.24.25

Episode Transcript

Speaker 1 (00:01):
Hello, and welcome to Women's World on RADIOI. As a reminder,
radiois a reading service intended for people who are blind
or have other disabilities that make it difficult to read
printed material. Today I will be reading from Better Homes
and Gardens magazine dated September twenty twenty five, and other

(00:23):
publications as time allows. Your host today is Rosemary. Newspaper
and magazine articles presented in Women's World for general information only.
RADIOI does not endorse or recommend any of the subjects mentioned.
We start today with mould cider monkey bread. As the

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weather transitions to cooler temps, it's time for comforting pull
apart tree that screams fall. Classic gooey monkey bread as
delicious as is, but we are taking it up a
notch by rolling the dough balls around tender buttery apple
bites and cranberries. Add a drizzle of warm cider syrup

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and let everyone pull off bite sized pieces or cut
a slice. It's the perfect serve yourself breakfast centerpiece mulled
cider monkey bread. Hands on time for the recipe is

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forty minutes. Total time three hours and forty five minutes,
and the ingredients are three cups all purpose flour, one
package active dry yeast, one fourth cup milk, three fourth
cup plus one tablespoon butter, one and one have cups

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plus two tablespoons sugar, two tablespoons light corn syrup, three
fourth cup apple sauce, one egg, lightly beaten. Three medium
apples about one pound total, peeled cord and cut into
three fourths inch cubes, three cups, one fourth teaspoon apple

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pie spice, one half cup dried cherries cranberries optional, two
third cup chopped pecans, one and one half teaspoon ground cinnamon,
two thirds cup boiled cider syrup, and the directions in

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a large bowl. Stir together one cup of the flour
and the yeast, and a small saucepan. Stir together milk,
one fourth cup of the butter, two tablespoon sugar, the
corn syrup, and one half teaspoon salt over medium, just
until warm one twenty degrees to one hundred and thirty

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degrees fahrenheit. Add to flour the mixture. Stir in apple
sauce and egg. Beat with a mixer on low at
thirty seconds, scraping down sides of bowl. Beat on high
three minutes using a wooden spoon Stir in as much
of the remaining two cups flour as you can. Turn

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our dough onto a lightly flowered surface. Knead until dough
is smooth and elastic six to eight minutes. Transfer to
a greased bowl, turn once to coat surface cover, let
rise until double in size about one hour. Meanwhile, in

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a skillet, melt one tablespoon butter over medium. Add apples
and apple pie spice. Cook, stirring often until apples are
slightly soft, and about eight minutes. Stir in cranberries if using,
and let cool. Generously grease a ten inch fluted two pan.

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Sprinkle about half of the pecans in the bottom of
the pan and a small bowl stir together remaining one
and one half cup sugar and the cinnamon, and another
small bowl melt remaining one half cup butter. Punch down dough,

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turn out onto a lightly flowered surface. Cover, Let rest
ten minutes, working from center to edges. Roll out dough
to a rectangular ten by six inches cut rectangle into
sixty one inch pieces, working one dough piece at a time,

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slightly flattened dough. Spoon about one table spoon apple mixture
onto the center of the dough. Bring edges of dough
over apple mixture. Shape into a ball, pinching and tucking
dough edges to seal. Roll ball in melted butter, than
in cinnamon sugar, arrange in the prepared pan. Repeat with

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remaining dough pieces, stacking balls gently in the pan. Cover.
Let rise in a warm place until nearly double in
size one to one and one half hours. Place a
foil lined baking sheet on the bottom of n rack.
Preheat the oven to three hundred and fifty degrees. Sprinkle

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remaining pecans on top of dough. Drizzle with one third
cup of the cider syrup. Bake until bread is golden
brown and eternal temperature is one hundred and ninety five
degrees to two hundred degrees fahrenheit forty five to fifteen minutes.

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Let's stand one minute, then invert onto a serving platter.
Spoon any topping and nuts in pan onto loaf, cool
fifteen minutes, Drizzle with remaining one third cup cider syrup,
and serve warm. The recipe makes twelve servings, and in addition,

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there is a short cut method and a tip. Here's
the short cut method. Use two sixteen ounce loaves frozen
white red dough in place of the homemade dough. Thaw

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loaves according to package directions. Flatten each thawed loaf into
a ten by three inch rectangle and cut each rectangle
into thirty pieces. Continue as directed in step six of
the original recipe, and then at the bottom here on

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the page is a tip. If you can't find purchased
boiled cider syrup, you can make your own. In a
large saucepan. Bring four cups apple cider to boiling. Boil
gently uncovered until reduced to a syrup consistency about three

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fourth cup syrup, about one hour cool, Refrigerate in an
air tight container up to one week. Next five ingredient
all in one dinners, Squeezing the evening meal between busy

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back to school schedule calls for breezy cooking and less mess.
Try these recipes that come together fast with your skillet
or sheep. Pay. The first one is a scallion beef
stir fry, charring scallions and searing steak in the same pan.
Bills flavor before tossing everything together in an umami rich

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hoisten sauce. Start to finish. Time for the recipe thirty minutes.
The ingredients are three tablespoons hoisten sauce, two bunches scallions
trimmed and bias sliced into one inch pieces, white and
pale green pieces, separated from dark green pieces. One two

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inch piece fresh ginger, peeled and cut into thin matchsticks,
one pound flank steak one inch thick, thinly sliced against
the grain, and hot cooked rice in a small bowl.
Stir together the hoisten sauce, two tablespoons water, two teaspoons

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white vinegar, and one half teaspoon salt until combined. In
an extra large skellet. Heat one tablespoon canola oil over
high until oil is fragrant and shimmering. Add white and
pale green scallion pieces. Cook, stirring occasionally, until scallions are

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slightly charred, about three minutes. Adding ginger during the last minute.
Transfer mixture to another small bowl. Sprinkle steak with one
half teaspoon salt and one fourth teaspoon ground black pepper.
In the same skillet. Heat one tablespoon canola oil over

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high until some smoke rises from the skillet. Add steak
in an even layer. Cook without stirring, until bottom side
is brown. About two minutes, reduce heat to medium high.
Add hoisten mixture, stirring constantly until beef is coated in

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sauce about one minute. Remove from heat and stirring, ginger
mixture and reserved dark green scallion pieces. Serve over rice
and the recipe makes four servings. That was the scallion
beef stir fry. Next, lemon dill potatoes with chicken thighs

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seasoned chicken thies. Start off savory and finish sweet with
a drizzle of honey. Use hot honey for a little kick.
Start to finish. Time for the recipe forty minutes and
the ingredients are one in one half pound baby and
new potatoes, halved, four seven to eight bone in skin

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on chicken thighs, trimmed and padded dry. One medium lemon,
zested and halved, one tablespoon honey, one tablespoon chopped fresh dill.
Place a rack in the top third of the oven
and preheat the oven to four hundred and fifty degrees

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and a large baking pan with foil line a large
baking pan with foil Add potatoes and toss with two
teaspoons olive oil. Spread in an even layer. Cut sides
down and sprinkle with one fourth teaspoonful ground black pepper.

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Place chicken thighs skin sides up on each corner of
the baking pan. Rub chicken skin with one teaspoon oil,
then sprinkle evenly with one fourth teaspoon each salt and
black pepper. Place lemon half cut sides down on the
baking pan. Roast until chicken is browned in an instantory

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thermometer inserted into the thickest parts registers one hundred and
seventy degrees thirty to thirty five minutes. Remove baking pan
from oven. Drizzle chicken with honey tossed potatoes on the
baking pan with lemon, zest, dill, pan drippings, and one

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fourth teaspoon salt until potatoes are coated. Divide chicken in
potatoes among four plates. Squeeze roasted lemons over chicken and potatoes,
and the recipe makes four servings. That was the recipe

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for lemon dial potatoes with chicken thighs our next five
ingredient dinner sheet pan perokis with cabbage and honey mustard.
Packaged prorogies go straight from the freezer to the sheep pan.
We used cheese filled prorogies, but any flavor will work.

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Start to start to finish. Time for the recipe forty minutes.
The ingredients are one small head green cabbage, two three
four to three pounds cord and coarsely chopped one sixteen
package frozen perrogies such as missus Te's, three tablespoons honey mustard,

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two ounces parmesan cheese shaved about one half cup one
half cup chopped toasted walnuts. Place one fifteen x ten
inch baking pan in the lower third of the oven
and another fifteen x ten inch baking pan in the
top third. Pre heat to four hundred and fifty degrees

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and a large bowl tossed together cabbage and one tablespoon
olive oil. Carefully remove hot baking pans from oven. Add
cabbage to one pan in an even layer. Drizzle one
tablespoon olive oil on the other pan, and add perogies.
Using tongs. Turn perogies to coat with oil. Return pans

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to ovens. Roast cabbage and perogies twelve to fifteen minutes.
Then stir cabbage, flip perogies, and swap baking sheets top
to bottom. Return pans to the oven. Roast until cabbage

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is tender and charred in spots and perogies are golden brown.
Twelve to fifteen minutes born. Combine cabbage and parogies on
one pan or on a serve platter in a small bowl.
Whisked together honey mustard, two tablespoons cider, vinegar and one

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fourth teaspoon each salt and ground black pepper. Whiskin two
tablespoons oil until mixture is creamy. Pour over perogi mixture
tossed to combine. Top with parmesan and walnuts, and the
recipe makes for servings. That recipe was the sheet pan

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pirogies with cabbage and honey mustard. Next statement, Style, a
historic farmhouse in the Hampton's channels new energy thanks to
an infusion of classic mid century Italian design. It's not

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every day that an interior designer gets as to blend
coastal American farm house style with Italian mid century design,
but Alison Babcock was up for it. Our goal here
was to maintain the character and the architectural elements of
the farmhouse while infusing it with the homeowner's love of Italy.

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She says, it's playful and clean and colorful. The nineteen
eighties house was once part of a family farm near
Maccox Beach in Bridgehampton, New York, and its current residence
is the only the third owner. While the home has

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been renovated over the years, its architectural quirks remain right
down to irregular ceiling lines upstairs, a steep back staircase,
and some of the original floorboards. There's a certain feeling
that is retained by preserving the history of a house.

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Babcock says, we never wanted to stray too far from
the original design or aesthetic, but that doesn't mean you
have to stick to cornhusk mattresses and rope beds. Instead,
Babcock leaned into designing juxtapositions, marrying furniture and architecture that

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have origins some seventy years apart. She did this largely
via repetition of color and shape, and by spotlighting pieces
to the homeowner collected during his travels to Italy. The
bold new blend is on display in the kitchen, where
painted blue and white chevrons wake up the weathered wooden floors.

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Familiar farmhouse elements, such as the bead board ceilings built
in Shaker's style cabinets and wood topped islands stay true
to the home's history, while simpler white cabinets and quartz
perimeter countertops streamline the look. The coastal colors and imaginative

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design pairings carry through the rest of the rooms, which
are united by a lively shared palette of blue, white
and yellow. White painted walls and banks of French doors
and windows ensure a light filled seaside breeziness throughout, and

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the mixed floorboards are now unified with an all over
gray wash. Iconic modern furniture pieces contribute sculptural shapes that
speak to one another across the spaces. The conversation begins
at the front entry with a charming Dutch door welcome

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that leads right into the main living room. It's so
pretty to walk in and see that curved sofa with
the cheerful Joseph Frank fabric on it, Babcock says. The
statement sofa, with its whitewashed oak frame, is paired with
a saffron rattan chair that instantly conveys an unexpected yet

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complimentary blending of eras French designer Andre Putman created the
Crescent Moon sofa for Ralpucci in the nineteen nineties. The
Primaverra lounge chair was originally designed by Italian architect Franka
Hilg in nineteen sixty eight. The overall look allows to

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immediately relax with furniture designs that are tailored and colorful.
Backcock says acsets of rattan rope and abaca, a natural
fiber made from a certain variety of banana tree ground
the spaces and are a nod to an Italian Mida

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century design, whereas a scheme of blue and white with
touches of natural textures dominates most of the rooms. The
reverse is true in the dining room and upstairs office.
Babcock incorporated the homeowner's existing table and chandelier in the
dining room, adding a wavy iron console under the abstract

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art to pick up on the black base of the table.
Babcock found the Vintagement century Retan chairs in a local shop. Similarly,
new editions in the office maintain the design flow, working
with the owner's desk, which is covered in a lacquered fabric.

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Babcock sourced a nineteen fifties bamboo settee to sit with
a lounge chair of the same era. The Abaca rug
is an all time favorite. Babcock says, its scallop pattern
is outlined in blue. The colors of the coastal settings
spell out to the porches, where the floors wear a

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fresh coat of Benjamin Moore Hamilton blue in a glossy finish.
The wraparound porch overlooks mature shay trees that have a
story of their own. Some of the trees were salvaged
from the eighteen forty two shipwreck of the Louis Philippe,

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which was carrying dry goods, champagne trees and shrubs from
the Bordeaux, France. Many of the elms, lindens, and rose
bushes that washed up were planted and lined the neighborhood streets.
To this day, this property still has seven or eight

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of these gorgeous, huge trees. Babcock says it all ties
and with the story of preserving this farmhouse, who have
kept all of its character and history, reinforces its sense
of place. Next, Cultivating beauty what happens when an artist

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and a fashion designer dive into gardening a landscape that
is thoughtfully composed as a painting for a handful of
days throughout winter, Frank mutants sets his alarm to catch
the new Dahlia releases from his favorite online shops. There's

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such a huge demand for certain values, you have to
click the second you want it. It's like getting Taylor
Swift tickets. As his partner Scott Edward Cole, It's one
of the many ways the esthetically minded couple. Scott is
a painter, Frank is a fashion designer, doggedly pursue their

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vision for the Virginia, Massachusetts Garden on the grounds of
the Inn in Kenmore Hall in eighteenth century property. Frank
and Scott opened it as a bed and breakfast several
years ago. The garden started out modestly. At first. We thought, well,

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we'll do a couple of raised beds, Scott says. And
then we were like, well, we should put a fence
around it for the deer, and then we should have
a little shed for our tools, and it just grew
and grew. Today, the fifty one hundred square foot space
is composed of twenty four raised beds holding a roughly

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equal mixture of vegetables, herbs, and flowers, which they use
in cooking and arrangements at the Inn. Inspired by English landscapes.
The scene balances order and chaos, as Scott puts it,
The wooden beds provide the order, arranged in a loosely

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symmetrical layout along a central axis. The plants bring the chaos,
with sage spilling over loving and mist popping up in
the middle of pathways, and fennel fronds and globe emirands
tangling with one another. And there's an underlying rhythm that
keeps the garden from looking out of control even when

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it reaches its summer peak. We take about three days
to come up with the color story for the coming
season before we plant, and then there's a whole system
of plotting everything out on graph paper. Frank says. The
flower palette is often cool, with pops of hot color

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for visual tensions, Scott says, and the plants are situated
in each bed to contrast textures and heights. And when
say the broccoli is left to bolt and go to flower,
it's with intention. Sometimes, Frank says, we forsake the culinary

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purpose of a plant for its beauty as it is.
And here are the ground roofs for dahlias. Though the
couple grows a variety of annual flowers. Dahlias like the
two toned maxine are Frank's passion. Over the years, He's

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learned a few things. Water only when the first shoots appear,
not when you put the tubers in the ground, which
can cause right wrought. Snip the top two inches off
the plants when they reach ten to twelve inches tall.
It fills. Counterintuitive, but it gives you a fuller plant

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with more branches and flowers. Steak dahlias so they don't
become a floppy mess. He uses bamboo poles with twine.
A vintage table serves as both potting station and adjecorative moment,

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with terra cotta pots contrasting against the dark wall. A
border of oak leaf, Hydrangea, zella, black lace, elderberry, and
other perennials chosen to bloom in sequence soften the line
between the garden and more natural landscape beyond. Dahlias mixed

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with annuals like Xenia's Cosmos and Silesia. The beds were
constructed of local black locust, prize for its durability. People
in the Berkshire's joke at last one hundred years longer
than stones, God says. Wood frames with wire protect seedlings
from birds. The raised beds were arranged around a central fountain.

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We wanted basic symmetry, but it's not a perfect mirror.
sCOD says a slightly different mix of l shape and
rectangular beds on each side creates more interest as you're
walking through, you're just not seeing straight corridors. Conical boxwood
provides year round structure in each quadrant in the Know.

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September twenty fifth is National tune Up Day for your home.
That is, take the time to prep for winter. Experts
recommend inspecting your heating system manually and cleaning the ducks,
vince and furnace to make sure everything is working correctly.
This helps you spot problems before they drive up your
heating bill or turn into costly repairs. This concludes Women's

(27:59):
World for today. Your reader has been Rosemary. If you
have any questions, comment, answer suggestions about this program, please
call us at our Lexington Studios at eight five nine
four two two six three nine zero. Thank you for listening,
and please stay tuned for continued programming here on Radio

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