Boomer Times January-February 2019 - Page 3

Darr feels antiques are a look at the past By Jen Jones COSHOCTON - Th e former Montgomery Ward building at 315 Main Street in Coshocton houses a unique opportu- nity for people to visit items from their past. Th e Coshoc- ton Antique Mall opened under Jean Darr’s ownership in May of 2001 and 30 vendors fi ll two fl oors with all sorts of interesting items. “In the 50’s, antique shops I had been to were kind of dark, dusty and smelled moldy, so I had little use for antiques,” said Darr. “Instead, I chose expensive repro- ductions of French Provincial furniture and the new accessories that went with them. My goal was to have a new house with everything new in it.” She said she had that in her 30’s but then discovered she really liked Victorian things, especially Christmas items from Germany and furniture. “I started getting rid of the French Provincial and started buying Victorian reproductions,” she said. “When I was almost 40, I bought a big brick house and at 42, I went to an auction and bought my fi rst piece of antique furniture. It was a corner armoire.” Darr said she went to open Victorian mansions and the more places like this she saw, the more things she found that she loved. She especially liked beautiful lights, glassware, old toys, dolls and teddy bears. “I was hooked on antiques,” she said. “I never missed the antique shows, especially the Scott Show in Colum- bus. Antiques are appealing because they are a wonder- ful look at the past. Th ey give us a glimpse of how people lived, what items were popular at certain times and there are so many diff erent kinds of antiques.” Darr said that Coshocton has a rich history of antique advertising from such companies as American Art Works, Meek, Beach, Novelty and Shaw Barton. “We love when we acquire local items because they give us great insight into how things have changed in Coshocton over the years,” she said. When asked why she thought people liked to wander through the mall, Darr said, “Often, they say it’s like stepping back in time. Th ey frequently say ‘Oh my grand- mother had this cookie jar.’ or ‘My grandfather used tools like these.’ It’s wonderfully nostalgic and there’s a senti- mental aspect to our customers visiting us.” She said they sometimes have collectors who visit that are looking for a specifi c item or others who are looking for high school yearbooks. She and the other vendors in the mall go to auctions, yard sales and house calls to obtain items for the mall. Darr said they usually only look online if they are researching an item or are shopping for themselves. “It’s much more fun to get out there and discover an item in a store or someone’s collection than looking at an item on a screen,” she said. Darr said keeping up with what people want is an inter- esting challenge. “Antiques, like many things, have cycles of popularity,” she said. Th e antique mall is open Monday – Saturday, 10:30 a.m. – 5 p.m. It is closed on Sundays and all major holidays. Th e mall has a Facebook page and can be reached at 740- 622-7792. Make your party super with pizzadillas COSHOCTON - I found this recipe on the website Diet- hood.com. You can adapt the recipe and use ingredi- ents that you like. Th e di- rections are pretty similar. However, if you are using any kind of meat, sausage, ham, etc., I would brown it fi rst. You can also adjust the amount of servings by adjusting the size you cut the tortillas. Th is can be an appetizer or meal based on the size. Wilson Wishing you all a healthy Happy New Year and many blessings! Pizzadillas Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 6+ based on size Calories 294 kcal Author Katerina Petrovska Ingredients for Pepperoni & Cheese Pizzadillas Butter for pan 8 (6-inch) fl our tortillas (you can also use whole wheat tortillas) 2 cups pizza sauce, divided 2 cups fancy-shredded part skim mozzarella cheese, divided 2 teaspoons dried oregano, divided 1/2 cup pepperoni minis, divided Additional toppings of your choice For Caprese Pizzadillas Butter for pan 8 (6-inch) fl our tortillas (you can also use whole wheat tortillas) 2 cups fancy-shredded part-skim mozzarella cheese, divided 2 cups halved cherry tomatoes, divided JANUARY 23, 2019 8 fresh basil leaves, cut into ribbons, divided Instructions for Pepperoni & Cheese Pizzadillas Set an iron skillet or a frying pan over medium heat. (Iron skillet preferred) Drop a tablespoon of butter to melt. Assemble the tortillas. Spread 1/8 of pizza sauce over each tortilla. Divide up the toppings evenly over each fl our tortilla; add cheese, sprinkle with oregano and top with pepper- oni. Transfer one tortilla to skillet, toppings-side-up. Cook for 30 seconds, or until cheese begins to melt. Using a spatula, fold one side of the tortilla over the other. Cook for a few more seconds; fl ip it over and continue to cook just until lightly browned. Remove from skillet and transfer to a paper towel-lined plate. Continue to cook the rest, adding more butter as need- ed. Serve immediately. Caprese Pizzadillas Same as above Drop a tablespoon of butter to melt. Assemble the tortillas. Divide up the toppings evenly over each fl our tortilla; add cheese, halved tomatoes and ribbons of basil. Transfer one tortilla to skillet. Cook for 30 seconds, or until cheese begins to melt. Using a spatula, fold one side of the tortilla over the other. Cook for a few more seconds; fl ip it over and continue to cook just until lightly browned. Remove from skillet and transfer to a paper towel-lined plate. Continue to cook the rest, adding more butter as need- ed. Cut cooked tortillas into wedges. Serve immediately. Recipe Notes Served as an appetizer, this makes 16 wedges of Piz- zadillas, and should be served with a side of marinara www.coshoctonbeacontoday.com sauce. Served as a meal, two prepared cheese and pepperoni wedges = one serving which is 294 calories. Caprese Wedges are 214 calories per two wedges. WW SmartPoints: 10 Nutrition Facts Pizzadillas Amount Per Serving Calories 294 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 5g 25% Cholesterol 24mg 8% Sodium 1043mg 43% Potassium 310mg 9% Total Carbohydrates 35g 12% Dietary Fiber 5g 20% Sugars 6g Protein 15g 30% Vitamin A 10.9% Vitamin C 6.9% Calcium 42.2% Iron 14.6% * Percent Daily Values are based on a 2000 calorie diet. Jenny Wilson is a private cooking consultant with Full Spoon Cooking & More. THE BEACON 3B