< PreviousDOC TOR AC TOR EDUCA TOR INVEN TOR Galveston ISD’s Ball High School is an open enrollment campus…meaning that any 9th – 12th grader can attend regardless of where you live or where you currently go to school. Whether you are interested in the high-quality AP courses and dual-credit opportunities in pursuit of a college degree or looking to get the hands-on training necessary to begin a successful career after high school, Ball High School is the foundation you need to help make your dreams a reality. All students have the opportunity to join one of four Career & Technical Education (CTE) communities comprised of 16 distinct career pathways and more than 60 career-focused courses to choose from. Ball High students can graduate with an associate’s degree from Galveston College, numerous industry certi cations, advanced academic and technical skills, plus a well-rounded education that focuses on personalized learning and prepares students for the real world. Find out more or enroll today at ball.gisd.org. Once a TOR, Always a TOR24/7 ER AND ROUTINE CARE NEAR YOU 24/7 ER, PRIMARY CARE, IMAGING, PHYSICAL THERAPY Greater Heights | Katy | Kingwood | League City | Sienna | Spring | Summer Creek Advancing health. Personalizing care. At Memorial Hermann, we understand that you need health care on your terms - and timetable. From wellness exams to 24/7 emergency care, our Convenient Care Centers provide you and your family the quality health care you need all in one place. Plus, you can feel confident knowing that our Safe Wait enhanced safety measures help keep you protected. memorialhermann.org/ccc 72 COASTMONTHLY.COM | JANuArY 2022 DOWN THE HATCH ’22 DÉJÀ VU A sobering look at cocktail trends for the new year story by MARK G HANNA photos by STUART VILLANUEVA A new year begins, but the old one lingers. The effects and uncertainties of a pandemic still are present. There’s widening dissension about the government dictating what people put in their bodies. The United States Supreme Court is contemplating taking away rights that women have been entitled to for many years. World events have upset the labor and supply market. Happy New Year 1922! Yes, 100 years ago, the good citizens of this coun- try entered a new year when the Spanish Flu had waned but threatened to resurge. It was the second year of Prohibition, making the sale and manufactur- ing of alcoholic spirits illegal. On the U.S. Supreme Court docket was a case challenging the 3-year-old 19th Amendment that gave women the right to vote, and on the labor market, thousands of returning World War I soldiers were refusing to go back to the farms and low-wage jobs they’d left to join the Army. What to do? They drank. When history happens, drinking tends to follow. Will it be the same for 2022? There are signs these days of time reconfiguring imbibing habits. People waking up in January 1922 started the day thirsty for what they could not have. Those waking up in January 2022 are taking aspirin. 2021 redefined the hour in cocktail hour; 2022 could be sobering. Online directory service Yelp recently completed a study of trends for 2022 and reported consumers already are driving bars and restaurants to provide healthy options like vegan food, alternative meat and dairy items, and — uh-oh — mocktails. The IWSR, a London-based research and analysis company for the worldwide beverage industry, re- ports the desire for moderation is driving 2022 drink trends. The company released a statement projecting sales of no/low alcoholic beverages will increase by 31 percent in volume by 2024. Sipple, the first non-alcoholic bottle shop in Texas, opened its doors in October near Rice Village in Houston. COASTMONTHLY.COM | JANuArY 2022 73 Pasha Morshedi, of rosewater in the Clear Lake area, garnishes Clarified Milk Punch with a thin slice of green apple. The drink features a blend of Texas whiskeys from Andalusia Whiskey Company in Blanco.74 COASTMONTHLY.COM | JANuArY 2022 DOWN THE HATCH Seventy-five years ago, in 1947, this coun- try still was heady with the fact World War II was history. Soldiers and sailors were return- ing home ready to find jobs, start families and put the trauma of war behind them. But there were problems. Supply shortag- es were acute, especially in the favorite bev- erages from Europe, but also from American products as factories and producers reverted back to peacetime operations. President Harry S. Truman also had asked distilleries to cut back on the use of grains to help Eu- ropeans through a post-war famine. In 2022, the great supply chain conun- drum has had the same effect. “Some of our favorite esoteric products like amaro, or even some things a little bit more straightforward, like our favorite gins, brandies or whiskeys from overseas, have been out of stock because of shipping bot- tlenecks or container shortages,” said Pasha Morshedi, one of the owners of Rosewater, 1606 Clear Lake City Blvd. in the Clear Lake area. “I think savvy beverage directors are going to have to start focusing on Ameri- can-made products, which is really cool in an obvious sort of patriotic sense. “But that also presents other challenges in that a lot of American craft distillers are not producing at a scale that allows them to meet some of the prices that we see from venerable brands. So, if I want to make the same cocktail with a malt whiskey from someone like Andalusia in Blanco, Texas, it’s probably going to cost a little bit more.” Years of war-torn separation created a yearning for home life. Released in 1947 was what is now considered a classic in cocktail recipe books, “Angostura Professional Mixing Guide for the Bartender and Entertaining at Home.” To do that entertaining at home came an earth-moving change in American kitchens: the affordable electric blender. It had been around in various cantankerous and unreliable forms for decades — the first patent being filed in ta-da! 1922 — but it was 1947 when it became a must for every kitchen. Hot off the presses that year was “340 Recipes for the new Waring Blendor,” (the spelling was changed to blender later). Among other things, it opened a whole new world of frozen beverages. The pandemic of 2021 also brought Amer- icans home, less willingly than those in 1947. With bars closed and socializing dangerous, people dusted off their den bars and began delving into the world of mixology. Not un- like the discovery of the blender in 1947, the discovery of how much could be found and purchased via the internet opened bar-top horizons most never knew existed. Texas, which already had designated liquor stores as “essential businesses,” took pity on the pandemic-crippled bars and restaurants and made it legal to sell cocktails and cocktail kits to go. This saved many a restaurant and bar over the past 12 months. But that was so last year. A night at home isn’t high on many lists in 2022. “We still offer the kits, but we really don’t sell that many anymore,” Morshedi said. “Once people could get back out and into the bars with other people, that’s what they all wanted to do, not sit at home mixing their own drinks.” Beverage Dynamics, the national magazine for alcohol retailers, predicts the end of the pandemic will sharply curtail the number of home mixologists. “With bars and restaurants shut down, people learned how to make cocktails at home,” the magazine reported. “But with on-premise reopening, more consumers will ditch their own drinks in favor of craft cock- tails made better by professional bartenders.” The exception to that is the pre-bottled or canned cocktails. Various industry reports say these ready-to-drink alternatives, known as RTDs, will possibly become the fast- est-growing segment in the industry. Sophistication still dominates the drinking world in 2022. Craft liquors and beers are seeing sales at record highs. Concurring with Morshedi about renewed interests in American-made, Beverage Dy- namics described the current state of drink- ing as “alcohol nerdism.” In an article on trends for 2022, the mag- azine quotes Peggy Noe Stevens, founder of Peggy Noe Stevens & Associates and the Bourbon Women Association, saying, “Con- sumers don’t just want the basic production information anymore. They want to know the specifics of the mash bill, where the corn came from, where in the warehouse the barrels rested.” 2022 might be the year of sophisticated geeks at the bar. For all the lovers of good cocktails in the world, this may be the year to party like it’s 1922. Curdling milk to make Clarified Milk Punch might sound gross, but it’s the secret to a clear and smooth drink. When the cocktail is poured into the milk, the acid in the lemon juice reacts with the milk, causing it to curdle. Then the punch is strained to remove the curds. The process removes most of the color as well as any harsh flavors from the drink and preserves it for months. COASTMONTHLY.COM | JANuArY 2022 75 This is a punch created by Pasha Morshedi of Rosewater in the Clear Lake area. The source of this kind of punch goes back centuries, but it was popular in American speakeasies during Prohibi- tion. Morshedi’s version brings in popular juices of the mid-to-late 20th century and locally sourced Texas whiskey of the 21st century from Andalusia Whiskey Company in Blanco. It takes time, but then, that’s what new years are all about. CLARIFIED MILK PUNCH 2 cups Andalusia Stryker 1 cup Andalusia Single Malt 6 ounces lemon juice 6 ounces fresh pineapple juice 6 ounces green apple syrup (recipe follows) 1½ cups oolong tea, brewed strong 6 ounces whole milk Brew a strong oolong tea and let come to room temperature. Combine the whiskey, lemon juice, pineapple juice, apple syrup and tea in a 2-gallon glass container with a lid. Pour the milk into a second 2-gallon glass container. Put everything but milk in one container, then slowly pour the punch into the milk and watch it curdle. Do not stir. It will look gross. Cover the mixture and place in the refrigerator overnight. Take a fine mesh strainer with a handle and line it with a clean hand towel (the kind with minimal lint) or an extra large coffee filter. Place this over a large bowl and carefully pour the punch through. The milk curds will form an increasingly dense filter clump. Do not disturb it. repour the punch through that clump into another bowl. repeat this process until the punch is clear. Discard the curds and transfer clarified punch to a lidded glass container and refrigerate until ready to serve. To serve, pour punch into small glass. The punch can be kept refrigerated for up to six months. GREEN APPLE SYRUP 2 medium green apples 2 cups turbinado sugar 2 cups water Chop green apples into large chunks (they don’t need to be cored). Combine turbinado sugar with water and bring to a low simmer. Add apple chunks and simmer for 15 minutes, then strain. Let cool to room temperature. Home Sweet Home Nothing beats owning a home & having room for your family! Robert Fuchs | Loan Officer rfuchs@rsmc.net |281-687-1021 Apply: rfuchs.republicstatemortgage.com/ 2200 E. NASA Pkwy. Ste. 130 Houston, TX 77058 NMLS #1948394 Combined experience of 50 years! Variety of loan products! Building Relationships One Home at a Time Call today to get started! Robert Fuchs | Loan Officer rfuchs@rsmc.net |281-687-1021 Apply: rfuchs.republicstatemortgage.com/ 2200 E. NASA Pkwy. Ste. 130 Houston, TX 77058 NMLS #1948394 Combined experience of 50 years! Variety of loan products! Building Relationships One Home at a Time Call today to get started! Robert Fuchs | Loan Officer rfuchs@rsmc.net |281-687-1021 Apply: rfuchs.republicstatemortgage.com/ 2200 E. NASA Pkwy. Ste. 130 Houston, TX 77058 NMLS #1948394 Combined experience of 50 years! Variety of loan products! Building Relationships One Home at a Time Call today to get started! Equal Housing Lender. This is not a commitment to extend credit or lend.Information and/or data are subject to change without notice. Republic StateMortgage Company, 815 Hawthorne St. Houston, TX 77006; NMLS ID#62411. Texas SML Mortgage Banker Registration #62411. Thank you for your kindness, generosity and support in 2021 David Bowers REALTOR ® 409.763.2800 David@ DavidBowers.com At a time of great joy, and remembrance too. I’m filled with gratitude for neighbors like you. ©2021 Better Homes and Gardens Real Estate LLC. Better Homes and Gardens ® is a registered trademark of Meredith Corporation licensed to Better Homes and Gardens Real Estate LLC. Equal Opportunity Company. Equal Housing Opportunity. Each Franchise is Independently Owned and Operated. If your property is currently listed with a real estate broker, please disregard. It is not our intention to solicit the offerings of other real estate brokers.76 COASTMONTHLY.COM | JANuArY 2022 Mary Cooper stirs her Super Duper Lentil Soup, a recipe she adapted from television personality and chef Alton Brown. COASTMONTHLY.COM | JANuArY 2022 77 DOWN HOME SOUP-ER DUPER This lentil soup makes it easy to keep healthy resolutions all year story by SHANNON CALDWELL | photos by JENNIFER REYNOLDS I slander Mary Cooper has a lentil soup recipe so good, it makes healthy eating easy and helps New Year’s resolutions last all year, she said. “I made it for a friend and halved the salt and didn’t miss it at all,” Cooper said. “You can make it with vegetable stock and omit the dairy, so it becomes a vegan dish. Either way, it is just really yummy.” The recipe was inspired by a similar dish by one of Cooper’s culinary heroes, Alton Brown, with some amendments to make it her own, she said. It’s satisfying enough to serve for lunch or as a first course for a dinner party. Cooper once served the lentil soup in demitasse — small coffee cups — for a witty presentation. “It is such a great dish,” she said. “Not only does it taste great, but lentils are so cheap, it’s so easy to make and you can easily freeze it for future meals.” Cooper, who was born in Galves- ton, has always loved cooking for friends and family and has made a career of cooking at different times in her life. After graduating from the Uni- versity of Texas at Austin, she worked at Thomson Reuters in New York City for many years. When she was laid off from the financial information services firm, she attended graduate school and had her own catering business. In 2011, she launched Super Duper Mary Cooper, a small business specializing in “happy snacks.” She also teaches culinary skills at Galveston College as a substitute lecturer. “I’ve always been known for my happy snacks that I make for friends and family,” she said. “I make and sell treats like cheddar wedges, coffee toffee, dollies, peppermint creams and nuts. Some of them are classic recipes, but I always put my special spin on it.” Her mother, whose name also was Mary Cooper, taught her to cook. Cooper has fond memories of sitting on the counter as a 4-year-old girl and helping her mother by stirring sauces. “I lived in New York City for many years but came back to Galveston to look after my mother,” she said. “We had the reverse situation where after years of me helping her in the kitch- en, she would help me by stirring.” Her mother passed away in No- vember 2020, leaving Cooper and her siblings with many happy memories of her 92 years of life. “She was an excellent cook,” she said. “We never went out to restau- rants or had takeout. We never ate store-bought mayo or salad dressing — she always made it fresh. She was into clean food before it was a fash- ionable thing and would always make simple and tasty food with the best ingredients she could. In fact, I taught my Galveston College class how to make her biscuits and meat loaf.” Baking was a specialty and Coo- per’s mother was known for many lemony treats flavored with juice and rind from a Meyer lemon tree in the yard of the family home. Inspired by her mother’s example, Cooper likes to eat fresh and tasty meals made from scratch. Not that she denies herself indulgences from time to time. Queso is a personal favorite, she said. “Who knows what’s in Velveeta, but it tastes delicious, and I so missed queso when I lived in New York City,” she said. Cooper’s love of queso and “not walking everywhere” resulted in weight gain when she returned to Galveston five years ago. She made small adjustments to lose the weight and recommends people wanting to eat healthier should cut down on pro- cessed foods, eat more fresh, simple meals, and measure meat, pasta and salad dressing for more accurate por- tion control. And, of course, eat more lentil soup. Get the recipe for Mary Cooper’s Super Duper Lentil Soup on Page 78.78 COASTMONTHLY.COM | JANuArY 2022 Bay Area Kitchens 281.338.2737 www.BayAreaKitchens.com 17306 Highway 3 @ Medical Center Blvd. – Webster Appointments Recommended When Only the Best Will Do. We Love Working with Designers & Contractors! Kitchen Design, High-End Custom Cabinetry & Gourmet Appliances For Kitchen Remodels and New Homes, Since 1983. • We have a kitchen showroom in Webster • Professional Kitchen Design Services • Wood-Mode Custom Cabinetry • Sub-Zero, Wolf and Cove Gourmet Appliances DOWN HOME MARY COOPER’S SUPER DUPER LENTIL SOUP (Adapted from Alton Brown) Serves 4-6 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped ½ cup carrot, finely chopped ½ cup celery, finely chopped 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup fresh tomatoes, peeled and chopped 2 quarts chicken or vegetable stock ½ teaspoon ground cumin Freshly ground black pepper, to taste Sour cream or Greek yogurt, 1 “dollop” per serving (optional) Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt, and cook until the onions are translucent, about 6 to 7 minutes. Add the lentils, tomatoes, broth and cumin. Stir to combine. Increase the heat to high and bring just to a boil. reduce the heat to low, cover and cook at a low simmer until the lentils are tender, about 30 to 40 minutes. using an immersion blender, purée to your preferred consistency. Garnish with a dollop of sour cream or Greek yogurt (optional). Drizzle with a little olive oil (op- tional). Serve immediately with some crusty bread. NOTE FROM MARY COOPER: The recipe calls for 2 teaspoons of kosher salt. I recently made this soup for someone who has salt restrictions. I used a ½ teaspoon for the whole recipe and I didn’t miss the extra salt. use vegetable stock in place of chicken stock and omit dairy at end to make it completely vegan.Many people know the infamous “Knute” from the Galveston Country Club, but few know how he made his way to Galveston Island. Knute was educated in culinary arts and in hotel-restaurant management in Oslo, Norway. He travelled the world as a chef on world cruises onboard the Norwegian-American Cruise line; worked as a chef at the Hotel Bristol in Oslo, chef for the Royal Opera in Sweden, chef for the Norwegian ambassador to England, military assignment as chef on the King of Norway’s royal yacht before he accepted a position as chef for the prestigious Fairmont Hotel in Dallas. Knute created an award-winning soup making the cover of “D” magazine; he graced billboards in his chef attire for the Harvey Hotels. After marrying his sweetheart, Kathy, Knute transitioned into management. In May of 1992 Knute brought his family to Galveston taking a position at the Galvez Hotel. A year later he became Food and Beverage Director for many of the Mitchell Properties including The Tremont Hotel. Galveston Country Club snagged Knute in October of 1996 making him club manager and in 2003 he became General Manager. Knute leads by example working 7 days a week and racking up hours that most individuals would think is impossible. It’s not unusual to see Knute actively helping the staff bus tables or bringing out hot food from a busy kitchen. The club has a warm, welcoming feel as you walk in and that is because of Knute. From the remake of the golf course, remodel of club house, hurricane Ike, and the opening of the new pavilion, it’s very seldom a slow day at the club. The man never rests, as he’s a founding and active member of Meals on Wheels and volunteers’ weekly delivering meals to homebound individuals. It will be hard to walk into the club and not see him. No one is more deserving of some “me” time than this man. May he enjoy many years of travel and downtime with Kathy and his 4 loving sons. The Galveston Country Club members and staff will forever be grateful for his 25 years of service and leadership that has made a lasting impression for years to come. A f t e r 2 5 y e a r s o f t i r e l es s and d e d i c a t e d s e r v i c e t o T h e G a l v e s t o n C o u n t r y C l u b K n u t e L u n d is r e t i r i n g !Next >