In Every Issue

EXCLAMATION POINTS! Associate Publisher, KAY GARRETT

It’s Good to be Back!

Hello Brazos community! Boy does it feel good to be moving toward some sense of normalcy. I am adjusting to the new normal and hope things can continue to move forward. The COVID-19 crisis hit everyone in some way; however, I know our community is strong, and we stick together. We are Brazos Strong!

Our cover story highlights seven important areas of medical care that you might have put on hold for the past few months. Memorial Hermann Sugar Land introduces us to seven physicians dedicated to helping patients live a healthier, happier life. Read about these amazing healthcare heroes on page 6. Also take a look at our Medical Focus section as its one not to be missed. There you will find many articles from family physicians to specialists throughout our Kay Garrett. community.

Back to School is around the corner! This year may look a little different, so parents, getting everything together to ensure a smooth family transition from summertime to school time is really important. To help parents get one step ahead, read our absolutely! Kid Friendly section on page 10.

July 4th will be heating up and what could be more exciting than celebrating our nation’s birth right here in Fort Bend! We have highlighted two master chefs from our area who share some delightful recipes for your July 4th or summertime celebration. I hope you will try one, and let us know your favorite!

I hope your summer is filled with family and friends and a little fun, too. Congratulations to all of the 2020 graduates, and Happy 4th of July to all of our Brazos community. Thank you to all service men and women past and present for the sacrifice you make each day to keep us safe and our country free!

Absolutely yours,

Kay Garrett

kay@absolutelyfocusmedia.com

ON THE COVER: Karen Tart, MD, Kulvinder Bajwa, MD, Vincent “Joe” Mandola, MD, Bonnie Gregory, MD and Ankit Mehra, MD. Photo by Alisa Murray Photography.

Vol. 8 No. 3 July/August 2020

4655 TECHNIPLEX DR. STE. 700 STAFFORD, TX 77477 281-690-4242 WWW.ABSOLUTELYBRAZOS.COM

P U B L I S H E R Patti Parish-Kaminski

A S S O C IAT E P U B L I S H E R Kay Garrett

A RT D I R E C T O R Grace Belleza

W E B D E S I G N E R Joey Belleza

S O C IA L M E D IA M A NAG E R Natalee Sembrick

I T SU P P O RT A D M I N I S T R AT I V E / S A L E S A S S I S TA N T Kolton W. Kaminski

P H O T O G R A P H E R Alisa Murray Photography

C O N T R I BU T O R M.G. Angulo

I N Q U I R I E S 281-690-4242

E D I T O R IA L SU B M I S S I O N S Patti@absolutelyfocusmedia.com

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absolutely! Brazos Magazine is published by absolutely! focus media, 4655 Techniplex Dr., Ste. 700, Stafford, TX 77477. Copyright © 2020 by absolutely! focus media. All rights reserved. Reproduction without permission is strictly prohibited. absolutely!Brazos Magazine does not knowingly accept false or misleading advertising or editorial, nor do the publishers assume responsibility should such advertising or editorial appear. absolutely! Brazos Magazine welcomes editorial submissions from its readers.

Summer Sweets

I

t’s summer, and there’s so much delicious and healthy fruit in season, it’s the perfect time to make fresh desserts filled with nature’s goodness. But what to make? We visited with some local chefs to share their favorite seasonal dessert recipes – just in time for July 4th!

Mixed Berry Cobbler

Chef Daniel Ornales – Ol’ Railroad Cafe

Ingredients: Dough Recipe:

1 cup of Blueberries 1 cup of Flour 1 cup of sliced Strawberries 1/4 cup of Sugar 1 cup of Blackberries 1 tsp of Vanilla 1 cup of Raspberries 1 Pound of Butter 1 tsp of Sugar chopped into 1 tsp of Lemon Juice small cubes 1 scoop of Blue Bell Ice Cream

Place all berries and ingredients for cobbler in a large bowl and toss. Place into small ramekins or large dish. In a separate bowl, add all dry and liquid ingredients and mix with hands. Press butter with the sugar and flour mixture and set on top of ramekin once mixed

Place in the oven at 350 degrees for 15 to 20 minutes; take out and cool. Place a scoop of ice cream and some raspberry sauce on top.

819 2nd Street • Rosenberg, TX 77471 • www.olrailroadcafe.com • To go orders available.

Peach Cheesecake with Berry Compote

Chef Anthonie Dekker – Anthonie’s Market Grill

Crust: In a 10” springform pan, combine 2.5 cups of graham cracker crumbs, 1/2 cup brown sugar, 1/2 cup softened butter, 1 tsp cinnamon and 1/2 cup chopped pecans. Press onto bottom of pan to form crust.

Combine: 3 lbs of Cream Cheese (at room temperature) 2 cups of Sugar Blend well.

Add: 1 Tablespoon of Vanilla Extract Juice from 2 medium Lemons Mix well. Combine and cook 3 cups of peaches with 1/2 cup sugar. Add to cream cheese mix and fold in. Pour over crust in springform pan and make level.

Bake at 275 degrees for 1 hour in water bath (1 inch high water). When done, let chill. Compote Topping:

Cook 2 cups of blackberries and 1 cup of cherries in 1/2 cup of granulated sugar with 1 tablespoon of butter until sugar is melted. Chill.

To serve, slice cheesecake in to 12 portions and top with whipped cream and fruit compote. Sprinkle with granola cereal to add a bit of crunch.