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Hosting With Apps

Summertime means patio crowds, barbecues and block parties. Each party means different cocktails, more people and new problems that might have stress levels skyrocketing. This is when technology has answers.

Smartphones have started to take over, even in the kitchen. iPhone users can download the Epicurious app, the BigOven app or the Cook’s Illustrated app if they need help with their menu. Android users can access the AllRecipe app for variety or, if they know someone with a low-sodium-gluten-free diet, they can use PrestoFind.

If you never took bartending classes, but still want to make an (alcoholic) impression, download the 8,500+ app for obscure drinks to your iPhone. The Mixology app is also a good idea if you have limited supplies. Android users can choose Cocktail Flow or Shaken not Stirred.

There are plenty other smart phone applications that might come up. If your camera doesn’t work, use Instagram, with an added bonus of being able to manipulate the image before uploading it. There’s always that dreaded moment when an embarrassing song comes on. Avoid it with Instant Dance Party, which lets you roll out tunes in a flash. The topic of sports might show up, and there will be the eventual arguments. Use MLB At The Bat or WatchESPN to distract your sports fans. You might even play flashlight tag with the Flashlight app, or go old school with Truth or Dare.

Wine Notes: Sangria Season

Sangria is a wine punch, historically credited to Spain and Portugal, and traditionally served at informal get-togethers. It’s never too late to begin your own tradition with refreshing, summery sangrias.

Most sangrias are made with red wine and different fruits, usually berries, limes, apples and peaches. A sweetener such as honey or orange juice is also added. The ingredients usually are chilled for an entire day, before ice is added and the sangria is served.

For those who want to experiment this summer, try some simple variations. If red wine is not a favorite, then use white wine to make sangria blanca. Changing the fruits can make a big difference too. If someone loves mango and pineapple, make a tropical sangria. If someone is allergic to berries, keep them out. Lower calorie sangria can be sweetened with agave nectar. 

For a stronger kick, add some brandy or rum. Some people may wish to add club soda for carbonation. Ginger ale provides spice and a sweeter flavor. Since alcohol content depends on what recipe you use, take care to enjoy safely. Above all, make enough for a summer party, or just for one on a patio.

Simply Healthy

Quinoa is a delicious, super-nutritious food that suffers from a bit of an identity crisis. Neither a pasta nor a grain, it is actually the seed of the goosefoot plant that is related to beets, spinach and Swiss chard. Native to areas around the Andes Mountains, including Chile, Bolivia and Peru, quinoa was first eaten by the Incas some 5,000 years ago. Instead of serving regular rice pilaf as an accompaniment to chicken or fish, try this tasty version using quinoa. Prepare as directed below or experiment with different vegetables, depending on personal taste.

Quinoa Pilaf

Makes 4-6 servings

2 c. low sodium chicken broth
1 c. quinoa
1 tbsp. olive oil
1/2 c. yellow onion, chopped
1/2 c. carrot, peeled and chopped into 1/4-inch cubes
2 tbsp. shelled pistachios, coarsely chopped
2 tbsp. chopped Italian parsley
Salt and pepper

In a large saucepan, combine broth and quinoa. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until all liquid has been absorbed. Heat a 10-inch skillet over medium. Once hot, add oil. Add onion and carrots; season with salt and pepper to taste. Sauté until onion is translucent and carrots are softened, about 4-5 minutes. Add vegetables to quinoa in saucepan. Stir in pistachios and parsley; adjust seasonings as needed, fluff with a fork and serve.

Beat The Rush

Americans are consuming too much sugar, according to the American Heart Association. The average American takes in, on average, 22 teaspoons, or 88 grams, of sugar daily, equaling 355 calories. This number has been on the rise for the past 30 years.

This is almost double the amount that dietitians including Sloan Taylor, clinical dietitian with St. Francis Hospital, recommend.

“Refined sugar should make up 10 percent of a person’s daily food intake,” Taylor says. Based on a 2,000-calorie diet, that equals 50 grams per day.

When people think of sugar, they may first think of candy bars and ice cream, but refined sugars are found in most processed foods. This includes sauces, salad dressings, canned soups, soft drinks and energy drinks. Because the sugar is refined, or concentrated, it contains high calories in small amounts and breaks down quickly in the body.

Complex carbohydrates, or starches, are made up of many sugar molecules. They include grains, rice, fruits and vegetables. They are high in fiber, and their digestion is slow, causing the body to feel full for a longer time.

For example, a can of soda and a bag of mini carrots both contain about 150 calories, says Taylor. Most people would feel full before they finish the bag of carrots, but they could easily reach for a second can of soda, which leads to extra sugar and more calories.

In addition, individuals lose out on valuable nutrients that their bodies need.

“A person can drink a can of pop and a glass of orange juice and consume about the same amount of calories, but the nutrients taken in are completely different,” she says.

For weight loss, Taylor suggests, rather than drinking fruit juices, eating a whole fruit. “You are still getting juice from the fruit, but you are also getting fiber and nutrients that don’t transfer over into the juice.

“When individuals consume too much refined sugar, they miss out on nutrients that they can only get from whole foods.”

Too much sugar can cause lifelong health problems, including tooth decay, weight gain, mental fogginess and risk of diabetes.

Sugar substitutes are one way to curb calories without taking the sweetness with it.

Taylor tells her patients to use Truvia or Splenda. Truvia is a naturally occurring extract from the stevia plant. Splenda is made with sucralose, an artificial sweetener that contains real sugar. “Splenda is man-altered but not man-made,” Taylor says, “whereas, other sweeteners like saccharine and aspartame are totally created in labs.”

Don’t Stress About It

On June 6, 1983, the cover story of Time magazine called stress “The Epidemic of the Eighties” and referred to it as the nation’s leading health problem. Fast forward 30 years, and there is little doubt that this situation not only is an epidemic, but has also progressively worsened over the course of the past three decades.

“Close to 80 percent of the patients I see have stress-related conditions,” says Dr. Paul Louis Preslar of OU Physicians Family Medicine group. “Can you say stroke, diabetes, heart attack or cancer? These conditions are all directly related to stress.”

With all the advances in technology and in medicine, why has stress continued to reach such epidemic proportions, and why have we not learned how to manage it better?

“Stress can’t be cured with a magic pill; it’s an emotional condition that can have negative effects on the body,” says Dr. Theron Bliss, who practices sports medicine at St. John Health System. “The key is to identify what your stressors are, then to come up with a plan to manage it.”

However, some stress can actually be good for you. Bliss refers to this as acute stress.

“Everyone’s heard of the ‘fight or flight’ response,” says Bliss. “This is a human instinct that helps us survive.

“While we may not be running from wild animals every day, the chemical reaction we have to certain stressful situations can help us accomplish things that we otherwise could not. The increase in blood flow to our body during these situations actually helps us focus.”

Preslar agrees that a certain amount of stress can be good for you.

“Not striving for goals, not overcoming challenges, not having a reason to wake up in the morning would be damaging to us,” says Preslar. “This type of positive stress keeps us vital and excited about life.”

However, it is the chronic stress that is cause for concern.  

“This type of stress is a reaction to emotional stress that has been suffered for a prolonged period of time,” says Bliss.  “This is not just a state of mind; this type of stress can affect the body as well.”  

Common effects of stress are fatigue, agitation, insomnia, rise in blood pressure and over- or undereating.  

But besides the obvious, stress can manifest itself in other ways.  

“When stress levels get too intense, there are some stress symptoms that many people experience, and they don’t realize come from stress,” says Preslar. “For example, headaches, irritability and ‘fuzzy thinking’ can all be symptoms that you are under too much stress.”

To determine if a patient is under chronic stress, Preslar asks a series of questions.

“I may ask patients, ‘Do you find yourself drinking alcohol more to relax, smoking to deal with stress or using other vices? Do you find yourself getting sick more often than usual? Do you find yourself getting less joy from your work and feeling a sense of burnout?’ Answers to these questions help me determine what is really going on with someone.”

Bliss helps his patients identify the sources of their stress and develops an action plan with a timeline.

“Most people don’t even realize what is causing them stress until they write it down,” says Bliss.

“Obviously there are things that you can’t control, like caring for a sick family member, or a tragedy like a death or fire,” says Bliss. “However, if it’s your job or relationship that is causing you stress; those are the types of things you can make decision on how to handle.”  

There are several coping mechanisms for stress such as exercise, rest, balanced diet, deep breathing techniques and just taking a break from the situation.

“Even if it just means walking around the block, that can give you an outlet for your frustration and a renewed focus,” says Bliss.

Fresh Music – July 2012

Flo Rida, Wild Ones – This Floridian rapper has made a name for himself, and contributed to the decline of the English language, with catchy tunes featuring prominent collaborators. Songs including “Low,” “In The Ayer” and “Right Round” became instant club anthems and permeated popular culture. His fourth album has already produced two major hits, “Good Feeling,” which prominently samples Etta James, and  “Wild Ones” featuring Sia.

Zac Brown Band, Uncaged – This Atlanta-based jam band frequently tops the country music charts, but with elements of Southern rock, folk, reggae and bluegrass, their music had broad crossover appeal. The group’s fifth studio album is said to be the first conceived as a unified work. It’s also the first for new band member Daniel de los Reyes, and includes guest vocals by Amos Lee and an appearance by Trombone Shorty.

Matisyahu, Spark Seeker – At first blush, a reggae singing, beat boxing, Hasidic Jew with a penchant for stage diving sounds more like a Saturday Night Live skit than a Grammy nominated recording artist, but one listen proves Matisyahu is anything but a joke. For his fourth effort, the eclectic performer continues to meld ancient themes with modern technique and a jaunty Jamaican beat in a globe trotting tour de force produced by Kool Kojak – the producer behind Nicki Minaj and Ke$ha.

The Very Best, MTMTMK – Malawian singer Esau Mwamwaya and Swedish-born British producer Johan Hugo met by chance and later formed The Very Best – a project combining the traditional music of Malawi with Western dance, hip-hop and pop. That initial effort featured collaborations with indie darlings Vampire Weekend, Architecture in Helsinki and M.I.A. and was quickly followed by a debut album. This sophomore album was recorded in Malawi and features prominent African pop musicians, including Baaba Maal and K’naan.

Garage Folk Noir

Extroverted musicians may command the attention on stage, but it’s the introverted ones that have the lock and key on the earthy, down-tempo songs that resonate inside us and get the gears cranking in our psyches.

Like so many other introverts, Norman native and singer/songwriter Penny Hill was a shy kid – growing up minding her own and keeping quiet in her room – and, like for so many introverts, this was all the ideal makings of an artist.

 “It still kind of blows my mind that I can even perform in front of people because of how afraid of the spotlight I was growing up, and still kind of am. The stage is still sometimes a mystery to me,” she explains.

“It’s challenging, to say the least – I’ve gotten a lot more comfortable – not completely, but I’ve learned to hide behind the mic or the lights. I’m still the most comfortable in the darkness of the cave of my own room. I generally spend most of my time on weeknights and stuff just fiddling around in there and finding something to work on.”
 

“When something sad happens, I’m not the kind of person to go to work and try not to think about it…"

A little haunting, a little garage folk noir, her music is tinged with jazz leanings and takes listeners to the kind of emotional place that we all tend to find ourselves when we really want to simmer in melodramatic melodies.

“When something sad happens, I’m not the kind of person to go to work and try not to think about it, anticipating that it will all be okay. That’s just not me. My personality would say, ‘Call in if you can, stay home, play your saddest records and purge this all out. Hopefully someone else might eventually get something out of this,’” she says.

Hill anticipates releasing a follow up to her first album, Unbutton Your Heart, sometime around the end of the year.

She says performing her music to connect with audiences makes the “super stage fright” she confronts worth it, since sharing her feelings and emotions with other people as a means to relate has always been the biggest part of why she became a songwriter and artist.

“Dropping my boundaries a little bit and sharing that intimate part of myself with other people is a huge part of why I do this, because if I can inspire someone else to let go too and not feel so alone, that really means a lot to me.”

World Class Taste

While there is definitely no shortage of cupcakes and cookies in Oklahoma, many citizens have turned to tempting their palates with something a little more global. With more and more ethnic bakeries setting up shop across the state, diners in search of something more exotic are the getting the opportunity to travel– by taste.

A handful of these eateries have been staples for years, but have seen a surge in popularity with the rise of food culture and television. Ingrid’s Kitchen in Oklahoma City, for example, has long been known to locals as the hot spot for scrumptious German breads and desserts and an impressive brunch buffet. But since the Food Network show Diners, Drive-ins and Dives featured Ingrid’s, foodies from around the nation – and even sometimes the world, according to manager Maggie Miner – come there to experience authentic German cuisine.

Miner shares the passion of locals and travelers alike for the bakery’s wide array of wares. “The bakers still hand-make our bagels, and boil and bake them,” Miner says. “Our Danishes are a real treat in the morning. Then there are our popular thumbprint cookies. I think our brownies are to die for, and the streusel squares are delicious with all that cream cheese.”

Not far away, although perhaps a better-kept secret to Food Network viewers, is Super Cao Nguyen, Oklahoma City’s largest Asian supermarket. Many customers here never make it past the bakery case in the front entrance, where one is hard-pressed to choose between delicacies like the pork meat bun and handmade coconut waffles stuffed with sweet sticky rice. And if your stomach isn’t happily waylaid in the entry, you can have seconds at another bakery and restaurant just inside. Offerings include traditional Vietnamese treats like sesame balls and meat pie stuffed with pork and onions, as well as such French-inspired baked goods as croissants and baguettes.
 

“Come at 6 a.m. – we are baking. Come at 6 p.m. – we are still baking."

Some members of Oklahoma’s growing Hispanic population have carried the tastes of their former homeland to the new. Originally located in Sahuayo in the state of Michoacan, Mexico, Pancho Anaya bakery has been serving Tulsans for 15 years.

“In my opinion, Pancho Anaya is one-of-a-kind due to our four generations experience,” says Sigrid Katia Anaya, human resources director for the bakery’s operations. “When you come into our bakeries, you become a part of the Pancho Anaya four-generation family tradition.”

Traditional offerings at Pancho Anaya include bolillo, the Mexican white bread used for tortas and desserts; conchas, Mexican sweet bread covered in a chocolate- or vanilla-flavored paste (and the bakery’s most sought-after item, Anaya says); and tres leches cake, made with three different kinds of milk and with a variety of flavors and fillings.

Newer on the scene is Oklahoma City’s La Oaxaqueña. Co-owner Ramiro Padilla says the bakery is set apart from others not only by the 50 varieties of bread and pastries– including baked empanadas with fillings like pineapple and cream cheese– but because at virtually any time of day, something fresh is available.

“We bake bread all day,” he says. “Come at 6 a.m. – we are baking. Come at 6 p.m. – we are still baking. Any time you come, you will always find something coming out of the oven.”

If you’re weary of seeing a cupcake shop on every corner and are craving something off the beaten culinary path, scores of ethnic bakeries throughout Oklahoma will be happy to oblige your appetite with something fresh and authentic.

The Show Must Go On

I first met Mike McClure in the latter part of the ‘90s when he was lead vocalist, lead guitarist and primary songwriter for the trailblazing group, The Great Divide. At the time, that band had just become the first of the Stillwater-based Red Dirt acts to sign with a major label, and the group’s affiliation with the powerful Atlantic Records and its publicity arm got the guys into a lot of big country dancehalls – including Tulsa City Limits, one of the clubs on what was known as the “A” country circuit. (Other venues in that group included Billy Bob’s in Fort Worth and the Grizzly Rose in Denver.)  

Two kinds of acts played those places. One was a touring headliner with at least one or two hit records. These performers, almost always signed to a record label, would play one 90-minute show on a specific night – usually a weekend – and travel on down the road. The other was referred to as a house band. It could be from out of town, but, lacking major-label clout and national name recognition, it usually was booked for several days in one place, the members churning out three or four sets a night when there wasn’t a headliner, taking the opening spot on the bill when there was, all the while hoping to get noticed by someone connected to a record label and start the climb to stardom.

Tulsa City Limits, like the other big venues on that circuit, had certain criteria for its house acts. Owner Gary Bentley and booking agent Chuck Proctor preferred big, full, bands on stage – four members were minimum, but five or six were much better. They liked for the groups to have an element of showmanship. And they wanted lots of covers of popular country tunes, with no more than one or two original songs per 45-minute set.

In the late ‘90s, the Great Divide wasn’t exactly a house band, but it wasn’t exactly a chart-topping headliner, either, despite landing a couple of songs in the middle part of the national country charts. But when it played the big places like Tulsa City Limits, the Divide simply didn’t act like most other bands, and certainly not like a house act hoping to be a big country radio presence someday. There were only four of them, they weren’t showmen, particularly, and when they did a cover song in their mostly original sets, it was far more likely to come from Van Morrison than George Strait.
 

“Then I went to Larry Joe Taylor’s, and as soon as I kicked the song off, the whole crowd started singing along. So it actually worked.”

And all of that – as McClure told me in an interview for my 2007 book, From the Blue Devils to Red Dirt: The Colors of Oklahoma Music – was intentional.

“I think the biggest thing we did was coming up with a style of music that was our own,” he said, “and then going into clubs that demanded Top 40 covers and not doing that.”

The reason I delve into this history is to illustrate how McClure has often gone against the grain, or at least against conventional wisdom, in his career. In 2003, he left the popular Great Divide to form his own, more rock ‘n’ roll-oriented, Mike McClure Band (whose early discs carried the slogan, “Twice as loud and half as popular”). And recently, he helped form a new record label, in an era when many observers are declaring CDs dead and the record-company model no longer workable.

“Well,” says McClure. “That’s exactly why I should do it, then.”

In fact, it’s done. The label, 598 Recordings, has already signed four Oklahoma acts, with two discs – one from McClure, the other from the Norman-based Damn Quails – currently on the market.

“A friend of mine, Chance Sparkman, who’s kind of followed my career, wanted to start a label,” explains McClure. “He brought the Damn Quails to me, and I thought, ‘Well, this sounds crazy enough to try.’

“The main problem (with labels) is people will put out a record, spend all their money making the thing and then there’ll be no money left to promote it,” he adds. “Chance agreed to do that, so I agreed to be the face for the label. We got the name because we’re both from Tecumseh, Oklahoma, and 598 is the first three numbers in both our phone prefixes.”

The promotional dollars provided by Sparkman seem to be paying off. “Horseshoe,” the first single from McClure’s new Fifty Billion disc, recently spent several weeks in the Top Five of the Texas Music Chart, which tracks airplay on Americana-style stations in the state.   

“We hired a guy out of Amarillo to work the Texas Chart for  ‘Horseshoe,’ and when it got up to No. 2, I thought, ‘I really don’t know what that means,’” he says. “Then I went to Larry Joe Taylor’s (Texas Music Festival in Stephenville), and as soon as I kicked the song off, the whole crowd started singing along. So it actually worked.”

In addition to playing Taylor’s prestigious event with his own band – featuring Red Dirt godfather and 598 Recordings artist Tom Skinner on bass and Eric Hansen on drums – McClure also performed there with the other original members of the Great Divide, who reunited after eight years for a much-ballyhooed show in Stillwater this past August.

“My band played one of the main stages, and the next night, I played it with the Great Divide,” McClure recalls. “That was kind of cool.”

Although it’s not literally addressed in his tough and compelling new disc, the healing of the rift between McClure on one side and guitarist Scott Lester, bassist Kelley Green, and drummer J.J. Lester on the other underpins many of the songs on Fifty Billion. When I suggest to McClure that it’s a mid-life record, looking both backward and forward, he agrees.

“It’s just a snapshot of where I’m at now, really – resolving a lot of the past, and looking forward to what’s coming,” he says. “I’m far enough along now to be comfortable in a bunch of different areas of life, from my home life to my music life, and I think that comes out in the writing, maybe subconsciously. Making amends with the Great Divide brought a lot of comfort to me. That was a weight I was carrying around, and I didn’t even realize that I was.”

Following the well-received reunion concert, the Great Divide has played a handful of dates in the Oklahoma and Texas area. The plan, says McClure, is to do a show a month, “which won’t wear everybody out, and keep it fresh for us, too.

“You know, for those years (he and the Divide were split), someone would bring it up at every show I did. Now, I can say, ‘We got back together and we’re playing – so leave me alone,’” he adds with a laugh.

Meanwhile, Fifty Billion continues, justifiably, to attract national as well as regional attention. “Yeah,” he says, “it’s getting out there a little more and a little more. I figure by the time I’m just beat down and almost dead, people will discover me.”

It could be worse, I counter. It might not happen until after his death.   

 He laughs again. “I’m trying to be optimistic,” he says.

What We're Eating – July 2012

Cookies
Barbee Cookies

Asking one to choose a favorite cookie from Barbee Cookies is like asking a parent to choose a favorite child – you may have one, but it feels like sacrilege to speak of it. With so many flavors and varieties, the cookies each offer something different to the palette. The cinnamon-sugar warmth provided by the Cinnamon Roll Cookie, the airy texture of the sugar cookie, the dense richness of the Barbee Original: a cookie baked with milk chocolate, white chocolate and pecans. Barbee Cookies are known for their plumpness in the middle, creating a cookie that is a balance between a firmer outer texture and light, crumbly center. 8222 E. 103rd St., Suite 136, Tulsa. www.barbeecookies.com

Catfish
Red’s Southern Diner

Does southern home cooking conjure up images of heaping plates of fried okra, mashed potatoes and biscuits served along fried chicken, pot roast or barbecued chicken? If you’re at Red’s Southern Diner, those images are spot-on. This restaurant serves its limited menu family-style: just choose your meat entrée, and leave the rest up to Red’s. Platters mounded with okra, potatoes and biscuits and bowls of creamed corn, gravy and salad, served family style, accompany every entrée. The fried catfish at Red’s – fried light and flaky in a cornmeal batter – is the perfect accompaniment to the other aspects of the meal. 840 W. Danforth, Edmond. www.redssoutherndiner.com