Interior designer shows off Italian dip

Ann Giddens started working with fabrics in Carmel, Ind., where she was born and attended school until she came to Columbia to study at Stephens College.

Ann had a dress shop in Carmel where she first learned about alterations, dress design and pattern making. Her interests in fabrics evolved into interior design after teaching at Stephens’ fashion department for a year where she helped to restore an interest in interior design.

She then became a top designer for Rust and Martin Furniture and Designs, where she worked for 28 years. As an interior designer, she developed a large clientele.

When Rust and Martin decided to close some of its business, Ann had enough clients to start her own interior design consulting business, which she conducted from her home for two and a half years. She then went to work with the long-standing interior design firm, Putnam Interior Designs, where she became one of several interior design consultants. She now works at Putnam’s full time.

She and her husband, Peter, were married in Columbia and went on to have a family that includes two girls and a boy, now grown. Karl, the oldest, is a disk jockey in Columbia; Elizabeth is a senior at Stephens College studying early childhood education; and the youngest, Katy, is an engineering student at MU.

Ann says her husband is a real joy around the house. Peter worked for 20 years as a meat packing manager. He found he didn’t like retirement and returned to work as the manager of Schnucks fish department.

Ann says her husband loves to cook and is a wonderful chef. He does the grocery shopping and has dinner ready most days when she comes in. She plans the menus with him and makes a list of needed items, and he does the cooking.

They have a table full of family most nights, as their children don’t miss the meals if they can. They all enjoy most foods, with the exception of liver-noodle soup.

Ann’s love of working with fabric finds another outlet when she turns to her hobby of sewing, especially costume-making. She also is a great reader but prefers upbeat and happy novels and stories.

As we were discussing food preferences and experiences, Ann told me about the first time she cooked raw rice, thinking as many of us have, that the amount we see recommended could not possibly be enough to feed our folks. She still laughs to remember how she kept adding rice to the pot until she had about six cups. Soon there was rice covering the stove, floor and most of the kitchen as it cooked to full size.

She has learned a lot since then and now adds her native Italian dishes to many meals.

Here she shares her favorite raw vegetable and Italian bread dip, bagna calda, with us. Serves 2-3.

BAGNA CALDA

• 1 stick butter
• ¼ cup Mazola oil
• 1 2-oz. can anchovies
• 4 cloves garlic, chopped
• ½ cup whipping cream, if desired

Combine all ingredients except whipping cream; slowly bring to a boil; then simmer for about 15 to 20 minutes, stirring often so the butter does not burn. If cream is desired, add slowly, stirring constantly until thoroughly heated. Serve hot.

Dip various vegetables into the hot sauce such as celery, cabbage, peppers, celery and mushrooms. A unique vegetable, but a good one, is sliced Jerusalem artichoke.

Italian bread is a must with bagna calda. Break into bite size pieces and dip into sauce.