The ornaments on the family’s tree hold an abundance of fond memories, including those given to Carrie by her mother and grandmother throughout the years. The tree not only holds old memories, but new memories in the form of souvenirs of their travels.

“It is our goal to see all fifty states,” says the dad who explains what that entails. “We have to sleep in the state, do an activity, such as visit a museum or National Park and buy an ornament.”

To date they have visited Maine, Connecticut and Rhode Island in the northeast. They have traveled westerly to Iowa, Illinois, Nebraska and Colorado and south to see Virginia and West Virginia. Of course, Pennsylvania is on the list, since it is just down the road from their Clymer home. Besides tree decorations, a map of the US, highlighting each state they have “officially” visited, hangs on a living room wall.

One of Levi’s Christmas memories is of him and his brothers being allowed to open one gift on Christmas Eve. His wife has started a tradition of baking cookies with their daughter. When she thinks of Christmas cookies, she pictures her grandmother, Donna Cross’ molasses cookies, oatmeal fudge bars and chocolate and vanilla pinwheels, which the granddaughter has not been able to master.

Two of Levi Swanson’s many interests are photography and preparing delicious dishes. He was able to practice both with this photo of Roasted Brussels Sprouts. Submitted photo

“He (Levi) is going to be away all week, so I get to watch Hallmark Christmas movies and no football,” the wife says with a smile.

The mention of football turns the conversation to entertaining.

“We do Football Sunday,” the husband, a Denver Broncos fan, pipes in. “We’re foodies, so we put on a smorgasbord.”

“Everybody brings something. We often have a theme such as taco week or pizza week,” says his wife.

“We always do fryer (foods) because the fryer is always on,” he adds. “We do log roulette.”

The Swanson Family is fully decorated, indoors and out and ready for Christmas. Five-year old Diana is nestled between her parents, Levi and Carrie Swanson as the family’s Aussiedoodle, Ella, looks on. Photo by Beverly Kehe-Rowland

A discussion on the definition of log roulette proved interesting. A variety of frozen “logs” are dropped into hot oil, such as pizza, taco, apple pie, Philly cheesesteak and Buffalo-style chicken logs. Only a few are easily recognized by their appearance, therefore the first bite or slice is a surprise.

“We’re the type of people that goes all in on our hobby,” the husband says as he gestures toward some of his wife’s 70 houseplants.

They both have many talents. One of his is music. He has an AS in Fine Arts Music from JCC and studied Music Education at SUNY Fredonia. He has been on the same stage or been involved in some way with several well-known musicians, such as 10,000 Maniacs, for who he played trombone from 2003-2008. He worked on sound crews, setting up for Trans-Siberian Orchestra, Zac Brown Band and others. He was able to be backstage with The Eagles after entering a “Got Talent” competition where six musicians were chosen out of 2,000 applicants. He was number two and with the other four winners, opened for The Eagles in Orlando.

Unfortunately, he had to leave music because he struggled with reading the notes, not knowing he had keratoconus, a disease that affects the shape of the cornea. The corneas were replaced in both of his eyes in a procedure called corneal cross-linking.

He grew up listening to the music of Glenn Miller and Tommy Dorsey, which may be the reason he chose to play trombone and loves jazz music. He also enjoys singing and photographing food.

Mr. Swanson is a Clymer Council member, a member of the Board of Directors of 5 & 2 Ministry, is head of Fire Police for the Town of Clymer and on the Board of Willowbrook Manor.

His wife assists with Audubon Community Nature Center Fundraising, is a member of Chautauqua Leadership Network Programming Committee and helped with the Community Foundation Scholarship Committee. Both husband and wife are on the Clymer Tulip Festival Committee.

She works for Chautauqua County Chamber of Commerce and he is Territory Manager for US Foods. They both grew up on dairy farms. At home, she tends a 20-foot by 40-foot traditional garden and seven raised flower beds.

They both admit they are dreamers.

“I’ve always wanted to own a business and went to school for marketing,” says the wife. “When we got our LLC, he came up with 20 business ideas.”

“We talked about making Sweeterson Farms,” he says. “We love food a lot and there really aren’t any good kitchen stores nearby.”

They started Sweeterson Farms a few months ago as an online business, focusing on traditional kitchen, whimsical and sustainable items. In the beginning, they offered 20 items which now has grown to over 200 offerings of kitchen utensils and gadgets and items for entertaining. Among them are pasta machines, gnocchi boards and pizza peels and table runners, napkins and aprons. Some barware, children’s items and a conditioning oil for wooden cutting boards and charcuterie boards are sold, as well. One of their top sellers is a $12 reusable, sustainable bee’s wax food wrap which is made by Mrs. Swanson. They are in the process of adding pots and pans and cutlery to their line.

She does the product and marketing and her husband takes care of the back of the house.

“I try to order high end items,” says the businesswoman.

They have applied for a cottage license and as soon as it is granted, they intend to make homemade seasonings, rubs, an herb and spice blend for mixing into butter and whatever else they dream up. They hope to have a brick and mortar business in the future.

He says the name of their business was chosen because a Swanson married a Peterson and became Sweeterson. Although they have occasional pop-ups and vendor shows, they are primarily online at sweetersonfarms.com.

His parents are Mark and Connie Swanson of Dewittville and hers are Mark and Juli Peterson of Kennedy.

Mr. Swanson has chosen recipes of dishes that may be served for a holiday party or Christmas dinner.

Apple Cranberry Stuffed Pork Loin

4 lb boneless pork loin

3 c prepared stuffing

1 small apple, diced

¼ c craisins

¼ c chopped walnuts (optional)

¼ c brown sugar

3 T rosemary salt

salt and pepper

Preheat oven to 425 degrees.

Mix prepared stuffing with craisins, apple and chopped walnuts. Butterfly Pork and pound to 1-inch thickness. Generously salt and pepper the inside of the pork. Place prepared stuffing on pork loin and roll. Using kitchen twine, tie pork with stuffing every two inches, or one inch and a half, depending on how large you would like your pieces.

Place in a roasting pan and pepper the top of the roast. Mix the rosemary salt and brown sugar. Cover all sides of the pork with the mixture.

Roast on center rack in preheated oven until internal temperature reaches 150 degrees, approximately 1 hour. Let rest for 15 – 20 minutes. Slice between the twine and serve.

Roasted Brussels Sprouts

2 lbs Brussels sprouts

olive oil

salt

¼ c candied walnuts

¼ c craisins

rosemary salt

Parmesan cheese

Preheat Oven to 400 degrees.

Prepare Brussels sprouts by slicing the end off and cutting in half. Bring a large pot of water to a boil. Add salt and sprouts and then boil for 8 minutes. Drain and lightly cover with olive oil and salt.

Cover the bottom of a sheet pan with olive oil. Place brussels sprouts flat side down on pan. Roast in a 400 degree oven for 25 minutes or until golden brown. Transfer to a serving bowl and top with rosemary salt, craisins and candied walnuts. Top with parmesan cheese.

Candied Walnuts

2 c walnut halves

1 T salted butter

1/3 c brown sugar

Mix all of the ingredients in a saucepan. Stir over medium heat until butter is melted and walnuts are covered. Spread a single layer on a parchment paper covered cookie sheet. Let stand until cool.

Holiday Creme Brulee

1 qt heavy cream

2 T vanilla bean paste

½ c sugar

6 egg yolks

pinch of salt

Preheat oven to 325 degrees.

Place heavy cream and vanilla bean paste in a 3 quart saucepan. Bring cream mixture to a boil over medium heat, stirring constantly. Bring to a boil and then remove from heat. Set aside to cool.

Whisk together sugar and egg yolks until light and fluffy, approximately 2-3 minutes. When cream mixture is cooled, slowly whisk in egg yolks and sugar. Add salt and then stir until fully mixed.

Pour evenly into 6-8 ramekins. Place in a deep baking dish with at least 1-2 inches of space between ramekins. Carefully pour hot water around ramekins until it is half way up sides of ramekins. Bake until custard is set, but still jiggles in the center.

Remove from oven and immediately remove from the water bath. Allow to cool at room temperature and then refrigerate for at least two hours.

To create a sugared top, add 1½ teaspoons of sugar to the top of the custard, Use a kitchen torch to heat sugar until the top is caramelized or place under broiler on high for 1-2 minutes.

Let cool for 5 minutes and serve.