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Friday, 18 November 2016 21:37

The Faces at the Table - Happy Thanksgiving!

It’s almost here again, the time of year when we take time to reflect on the past few months. Time to count our blessings and list our reasons to be thankful, but sometimes it might be difficult to find that thankful moment, times when life becomes too much to handle. That’s when the faces at the table play the most important role ever! It’s time for them to tell you why they are thankful for “you” and what a difference you make in their lives. If you know someone this year that’s struggling to find the joyful peace of thankfulness, reach out and help them to understand that even though they can’t find their “thankful” self, you will help them to understand how important they are and how much they mean to you. It’s all about family and friends and helping others to feel included, safe, loved, appreciated and yes grateful. Life can be stressful, challenging and difficult, but it can also be amazing, even in the hardest of circumstances.

This year, try something different. Share what you love most about the people who complete your life. How do they tie into your thankfulness? What makes them special and unique? It only takes a few kind and sincere words to completely change the way someone feels.  Just like harsh and unkind words can push a person deeper into despair, kindness and love can be the lifeline that pulls them out. We really do have the responsibility to lift each other up…the greatest of these is love!

Enjoy the meal, enjoy the season, enjoy each other and don’t forget to be a lifeline! We’ve only got one life on this earth; make it a beautiful, meaningful, loving and generous journey!

Happy Thanksgiving Everyone!



Published in Blog
Friday, 02 October 2015 17:55

Calling All Foodies!

I decided this weeks’ blog needs to be about really delicious food. Throw your diet out the window, sometimes you just have to shout out loud, “you only live once,” then dive in and eat it! While I don’t recommend you do this every day, I do highly recommend you do it once in a while, just so your taste buds don’t get bored!  Here we go…

Concord Grape Jelly Donuts!


·         4 1/2-inch slices brioche bread, crusts trimmed

·         4 tablespoons concord grape jelly, or jelly/jam of choice

·         Neutral, heat-tolerant oil for deep frying

·         2 eggs

·         1/3 cup all-purpose flour

·         1/3 cup milk

·         pinch sea salt

·         1/2 - 3/4 cup turbino or granulated sugar for topping


1.      Lay out brioche slices. Add 2 tablespoons jam to the center of 2, then top with remaining slices. Press edges lightly to create a seal.

2.      Fill a deep, wide skillet with 2-inches oil and set over medium-high/high heat until oil reaches 340 degrees F. (Or use a countertop electric skillet.)

3.      While oil heats, whisk to combine eggs, flour, milk, and sea salt. Spread turbinado or caster sugar out in a shallow dish and set aside.

4.      Working quickly, dip sandwich in batter, carefully lift out, letting some of the batter drain off, lower into the hot oil, and fry each side until light golden – 30 seconds to 1 minute per side. Use a slotted fish spatula to lift donut out of oil, letting any excess oil drip off, then set in sugar filled dish and turn to coat. Repeat for second sandwich.

5.      Slice sandwiches in half, and enjoy immediately (watch out for the hot jam!).

Maryland Hotdog


2 ears of corn, shucked

4 tbsp. unsalted butter, melted

8 oz. jumbo lump crabmeat

3 tbsp. apple cider vinegar

2 oz. plain potato chips

2 tsp. Old Bay seasoning

Hot dogs, grilled, to serve

Hot dog buns, grilled, to serve

Celery leaves, for garnish


Light a grill and cook the corn, turning as needed, until tender and charred all over, about 14 minutes. Let cool slightly and then cut the kernels from the cob; toss with half the butter and keep warm.

Mix remaining butter with crab and vinegar. Toss chips with Old Bay, then lightly crumble over a hot dog in a bun. Top hot dog with corn, crab, and celery leaves.

Pumpkin Butterscotch Cream Tart



1Pillsbury™ refrigerated pie crust, softened as directed on box


1can (15 oz) pumpkin (not pumpkin pie mix)


½cup granulated sugar

½cup packed light brown sugar

1tablespoon ground cinnamon

1teaspoon ground ginger

½teaspoon ground mace

½teaspoon ground cloves

1cup heavy whipping cream

Butterscotch Cream

1package (3 oz) cream cheese, softened

2 ½cups frozen (thawed) reduced-fat whipped topping

¼cup butterscotch instant pudding and pie filling mix


½ cup heavy whipping cream

1tablespoon white chocolate instant pudding and pie filling mix

1teaspoon vanilla

Pecan halves, if desired


·         1 Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST.

·         2 In large bowl, beat filling ingredients with whisk until thoroughly combined. Pour into crust-lined pan. Bake 20 minutes. Reduce oven temperature to 400°F. If necessary, cover crust edge with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Refrigerate at least 1 hour or until cold.

·         3 In medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Add whipped topping and butterscotch pudding mix; beat until smooth and creamy. Spread over filling.

·         4 In chilled small bowl, beat 1/2 cup whipping cream, the dry white chocolate pudding mix and vanilla with electric mixer on high speed until stiff peaks form. Fill pastry bag with cream mixture; pipe around edge and center of pie. Garnish with pecan halves. Store covered in refrigerator.


And to finish, here’s a link just in case you haven’t seen what you want.


Published in Blog