With Xer­lin and Chris Deery

The Phoenix - - FRONT PAGE - Bette Ban­jack The Ta­ble

Chris Deery is an orig­i­nal “Phoenixville Guy.” He and his brother An­drew grew up in the town. He joined the Navy to see the world and iron­i­cally got sta­tioned in land­locked Ok­la­homa. He set­tled in the area, mar­ried and di­vorced — rear­ing his three boys in Ok­la­homa.

Xer­lin Geiser Deery is a “Tulsa Lady” who grew up in the area along­with her five sib­lings — got mar­ried and di­vorced and reared two daugh­ters.

The twomet when Chris started to take classes with Xer­lin’s mas­sage ther­apy fa­cil­ity. Along the way they clicked and be­came busi­ness partners. This mecca busi­ness was known as “RE” — for re­lax — re­ju­ve­nate — re­con­nect — re­make one’s life bet­ter. They worked to­gether for ap­prox­i­mately 20 years, when their re­la­tion­ship be­came more than busi­ness partners — look­ing to­wards shar­ing all as­pect of their lives to­gether.

Work­ing to­gether for so many years their two fam­i­lies had en­twined and they all were part of each other’s lives. An in­ter­est­ing thing that I would like to men­tion — all five of their chil­dren signed an agree­ment giv­ing their con­sent that Xer­lin and Chris could start dat­ing in 2004.

While still liv­ing in Ok­la­homa they would make visits to Phoenixville and Chris’ fam­ily. Well, Xer­lin fell in love with the town and the area. Both she and Chris wanted to return and live here at some time in the fu­ture. But, with a thriv­ing busi­ness in Ok­la­homa and the cost of liv­ing dif­fer­ence, their dream was put on hold.

Xer­lin and Chris are new friends of mine. But this Deery fam­ily was part of my child­hood. His fa­ther, Mark, grand­par­ents and Un­cle David lived on Sec­ond Av­enue - right around the cor­ner fromme. David and I were good friends through our teens.

Th­ese Deery fam­ily mem­bers are real go-get- ters. Be­ing in­stilled with the thrust of do­ing good, help­ing oth­ers and bet­ter­ing them­selves. Chris’ grand­fa­ther, Arthur, started by sweep­ing floors at the Farm­ers and Me­chanic’s Bank. He moved up to be­ing branch man­ager. Grand­mother, Vir­ginia was re­nounced and tops in her field on nurs­ing. Fa­ther, Mark, was the youngest per­son to ever be­come a Se­nior-Vice Pres­i­dent at PNB (bank). Un­cle David was a noted or­gan­ist and mu­si­cian.

In 1928, Har­ri­son Deery pur­chased a home on Gay Street fromDr. Elmer Got­wals. Since that time five gen­er­a­tions have been housed there. When Un­cle David died in 2011 – Xer­lin and Chris found their op­por­tu­nity to move to Phoenixville and take up res­i­dence in the Gay Street house. Chris’ brother al­ready lived here and is the owner-chef of the Ma­jolica Restau­rant on Bridge Street at Gay Street. In 2012 the move from Ok­la­homa to Phoenixville be­came a re­al­ity. About a year later their en­ergy went into re- gain­ing their pro­fes­sion of ther­apy ser­vices.

In Ok­la­homa, their ser­vices cov­ered many as­pects. One be­ing their ther­apy to the en­ter­tain­ment world for such clients as Cirque du Soleil, Paul McCart­ney to men­tion just a few.

It seems the en­tire fam­ily has a vested in­ter­est in the culi­nary world. As I men­tion An­drewDerry is owner/chef of Ma­jolica. Twin sons — Aaron is a farmer and Ja­cob is a chef. Chris is per­son­ally in­volved with many food en­ti­ties through­out the coun­try. Xer­lin has a won­der­ful an­tique, clas­sic, fam­ily cook­book col­lec­tion. Here is one of her fa­vorite recipes.

GRAMA’SDOUBLE DOWNPEACH COB­BLER

8 cups (10-12) fresh ripe peaches — sliced 2 cups gran­u­lated white ¼ cup all-pur­pose flour ½ tsp. ground cin­na­mon ¼ tsp. ground nut­meg 1/3 cup but­ter — melted Pas­try — enough for 2 (9”) lay­ers + strips

Pre­heat oven to 475-de- grees

Com­bine peaches, sugar, flour, cin­na­mon and nut­meg in heavy duty pot. Al­lowto set un­til sugar is dis­solved and syrup forms. Bring peach­mix­ture to a boil over medi­umheat — re­duce heat to sim­mer and cook un­til ten­der (10min­utes or so). Re­move from heat and stir in melted but­ter. Set aside keep­ing warm.

Lightly but­ter 8-inch or 9-inch square bak­ing dish. Roll out dough to fit into bot­tom. Spoon half of the peach mix­ture evenly. Cover with sec­ond layer of rolled out dough. Bake 12 to 14 min­utes or un­til lightly browned. Re­move from oven and spoon re­main- ing peach mix­ture on top. Roll out re­main­ing dough and cut into strips about 1-inch thick. Ar­range strips in a loose lat­tice weave over the peach mix­ture. Sprin­kle lighted with gran­u­lated sugar. Return to oven and bake for ad­di­tional 15 to 20min­utes or un­til nicely browned.

En­joy!

Let me hear fromyou: ban­jack303@ver­i­zon. net. Search YouTube for “LookWho’s Cook­ing with Bette Ban­jack,” as well phoenixvil­lenews.com (search bar: Ban­jack) for this col­umn. Find Bette on Face­book by search­ing “Bette Ban­jack’s Down­town Kitchen.”

Chris and Xer­lin Deery

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