Zane and Kim Hollingsworth enjoy spending time together, especially in the kitchen. Zane enjoys trying out various new methods of food preparation (ranging from juicing to grilling), and Kim approaches food from a vegetarian mindset. The Hollingsworths appreciate and seek out untraditional Southern food, other regional fare, and ethnic cuisine. “My newest obsession is slowing smoking chicken and pork,” said Zane. “My family and friends look forward to enjoying the results of my efforts after ‘smoking days’.” Zane recalls his kitchen education as “one summer in college when I was bored.” He initially obtained two recipe books, one, “The Good Housekeeping Illustrated Cookbook,” lovingly signed: “To Zane, Happy Cooking, Love Mom.” Kim now consults that book regularly and one beloved, long lost cheesecake recipe book. Zane stated that his biggest cooking success and failure were realized in the same dish. One Christmas years ago, he baked a cream cheese pound cake that completely collapsed and fell in upon itself. Despite looking like a disaster, everyone raved about the cake, as it turned out to be supremely dense and moist. Zane has been trying to replicate it ever since. Zane is a finance major from UGA who now administrates his family’s business, and his wife, Kim, is a graduate from DSC’s School of Social Work who now works at a local veterinary clinic. Both are active volunteers with a group that promotes homeless shelter pets for adoption. The couple also helps with rescue and volunteer with a clinic out of Chattanooga that provides low-cost spay/neuter services in Gordon County. In their free time, Zane and Kim enjoy traveling, volunteering, photography (www.zanehollingsworthphotography.com), and spending time with their pets. A huge part of their love of travel stems from the ability to experience new cultures, and especially new food. During their limited travels, they have delighted in tasting some wonderful dishes in their purest form: ceviche in Peru, ciopinno in San Francisco, po’boys in New Orleans, backyard Texican barbeque in Houston, oyster roasts in South Carolina, and breakfast pinto gallo in Costa Rica. When in a different environment, the Hollingsworths recommend at least trying whatever the locals are eating, as opposed to only what is being served at your hotel or resort. Zane cannot, however, in good conscious, recommend roasted guinea pig. Many of their other favorite foods, however, were discovered quite close to home: Vietnamese noodle soup, Ethiopian fare, Indian curries and breads, Korean barbeque, Persian kabobs and falafel, and authentic Mexican tacos and tortas. “You don’t need a passport to take a culinary trip,” shared Zane. “Many exciting food adventures can be found close to home. Get curious, get out there, and eat.” Today, the Hollingsworths are sharing their recipes of “Roadside Chicken” and “Creamy Advocado Tomatillo Soup.” Roadside Chicken 1 cup apple cider vinegar 1/2 cup vegetable oil 1/4 cup worcestershire sauce 1 tablespoon kosher salt 1 tablespoon sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon white pepper 1/2 teaspoon celery salt Mix well and marinate bone-in chicken pieces for 20 minutes up to 4 hours. Grill on diffused heat (around 350) until internal temperature reaches 160, turning and basting every10 minutes. Allow to rest tented with foil prior to serving. Creamy Avocado Tomatillo Sauce 10-12 large tomatillos 2 avocados 3 garlic cloves 3 jalapenos 1 handful cilantro 1 lime 2 teaspoon salt 1/4 cup water Boil tomatillos in a large pot for about 3 minutes. Remove from heat and rinse in cold water. Remove stems and outer husks. Broil jalapenos in oven on high for about 10 minutes until blackened, turning once. When cool, remove stems (and seeds if desired to remove heat from final dish). Blend garlic and water for 1 minute. Add jalapenos and cilantro and pulse several times. Add juice of the lime and tomatillos and blend 1 minute. Add chopped avocados and blend an additional minute. Add salt to taste.

Gordon Central High senior Deisy Najarro (seated, center) signed a soccer scholarship on Monday with Tennessee Temple (Chattanooga, Tenn.). Najarro said of the signing: "This is something I've worked really hard to accomplish. I've always played soccer since I was young, and to be able to play in college is a dream come true. I couldn't have done it without the support of my family, coaches and teammates. When I visited Tennessee Temple, it was a very friendly atmosphere, and it just felt right." Also attending the signing were: Mother Ingrid Ramirez (front row, from left), Tennessee Temple head coach Emmanuel Awotula, Gordon Central assistant principal Jeff Shattuck and Gordon Central head coach Grant Anderson.