Chase Rivers Flair! Winter 2010 (revised)

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winter 2010 issue

Chase Rivers

www.chaserivers.com

Italiano!

Christmas dinner cookie nook

ove

Better L Next Time new year, new you

Southall Eden

flairy christmas!

Make your next event a

flair affair

Event Coordinating • Floral Arrangements • Menu Planning • Venue Styling • & much more

CRF 615.791.4212 | www.chaserivers.com

Make your next event a

ﾆ値air! {fall

2009 }

eye-

design floral

flair affair

a division of Chase Rivers flair!

615.791.4212 | www.eyedesignfloral.com

Chat With Chase I love all seasons, but I have to say that the holidays are my favorite time of year.

This issue is packed with ideas you can use to add something new to your own holiday season. Enjoy our recipes and craft ideas and the decorating suggestions.

Merry Christmas and Happy New Year!

Chase Rivers

Chase and daughter Maya

Follow us online at chaserivers.com and become a fan of Chase Rivers flair! on Facebook.com

www.chaserivers.com

The idea for this magazine was conceived a year ago and it has been an exciting and challenging project. With this issue, we have covered all four seasons of the year, each with its own colors, crafts, ideas, information, and celebrations. Looking back, I am pleased with how far we have come and excited by possibilities for the future. Flair! now is more than a concept; it is a reality more satisfying than I could have imagined a year ago. I look forward to seeing what 2010 will bring for flair!, its crew, and you—its readers.

I love all the seasons, but I have to say that the holidays are my favorite time of year. I love the traditions associated with the winter season—the decorations, the food, the gifts, the whole ambience of Christmas. One of the great things about Christmas is that we build on memories of Christmases past by repeating the same traditions year after year. There is comfort and continuity in traditions.

That being said, you should know me well enough by now to know that I often turn tradition upside down in order to do something new. I guess you could say that trying new things is my own personal tradition. This issue is packed with ideas you can use to add something new to your own holiday season. Try the recipes and the craft ideas and the decorating suggestions—or come up with your own new ideas and share them with us. We are always looking for creative ideas and welcome input from our readers. Your idea may be featured in a future issue of flair!

Email your suggestions to info@chaserivers.com. Include photographs, if available, and specific instructions for your recipe or craft idea.

Remember to check our Facebook page where you can keep up with us between issues. Notices about my appearances on WSMV-TV’s More at Midday show are posted as they occur, along with the link to view the video online. Just search for “Chase Rivers Flair” to find us on Facebook.

This issue covers December through February, Christmas through Valentine’s Day, with great photographs, recipes, crafts, and informational content to help you in many areas of your life. As always, we welcome your feedback. Knowing what you like helps us to continually improve what we bring to you each season.

from the editor { Hazel King } Chase Rivers

ƒlair!

President & Publisher Chase Rivers Editor & Writer Hazel King Creative Director & Designer Amanda Graves Writers Bob Petersen Rachel Owen Blake Paris Photographers Ann Carroll Chuck Ärlund Crafts Jodi Melind Shannon O’Kelley Advertising Manager Chase Rivers Contact Chase Rivers ƒlair!

615-791-4212 info@chaserivers.com www.chaserivers.com

read this!

I

want to use my space this issue to talk to you about Chase Rivers, the creative genius who came up with the idea for flair! a year ago and is the driving force behind its content and creativity.

I am continually amazed by his new and fresh ideas and the presentation of those ideas that results in beautiful and valuable content in each issue. He adds—well, how else can I say this?--flair (!) to whatever he does, whether it’s in the kitchen, the garden, or creating floral designs for gorgeous weddings through his Eye Design Floral business. He is truly an artist with an eye for beauty and a talent for making everyday life special.

He has also assembled an amazing group of people to form the flair! crew. I am honored to have been the first member of the team—and let me say that the past year has given me opportunities to grow in new ways and to experience the joy that comes from doing something you love. It has also provided the means to strengthen and deepen my long-term friendship with Chase himself. He is very special to me and I foresee great things for his future.

Thanks, too, to the others who have made each issue possible and something we can all be proud of having helped to create: Mandi, Jodi, Rachel, Bob, Blake and all the contributing writers who make my job easy. It is dangerous to list names since it is

almost certain that I will leave someone out so let me say that each one who has made any contribution to flair! has been a valuable asset this first year.

It has also been a pleasure to interview so many wonderfully talented people: Jamie Dailey of Dailey and Vincent; Karen Hendrix of Karen Hendrix Couture; Kellie Bryson of The Bake Shoppe; Chris Riggins, a fantastic singer; and many more. Again, the list is incomplete but talking to or corresponding with each subject has been my privilege and pleasure.

Dailey and Vincent were in concert recently near my hometown so I had a chance to chat with Jamie again and to enjoy their outstanding bluegrass music. It is no wonder they’ve won practically every bluegrass award available. I am sure they will continue to thrive. Even if you’re not a bluegrass fan (yet), you should listen to Dailey and Vincent. Trust me on this.

There is something about the end of the year that tends to put me in a reflective mood. I contemplate the past and anticipate the future, trying to make sense of it all. This year – 2009 – has been a unique one in my life, with both extreme highs and extreme lows.

Without question, flair! has been one of the highs. Thanks, Chase, and my very best wishes for an even greater 2010 for you and flair!

Hazel King, flair! Editor

www.chaserivers.com

Chase Rivers Flair! is an exclusive publication by Chase Rivers. Reproduction by any means in part or whole without written permission is strictly prohibited. Chase Rivers Flair! does not knowingly accept any false or misleading advertising or editorial content, nor does it, or its staff, assume responsibility should such advertising or editorial content appear in any publication. Chase Rivers Flair! makes no warranties or representations and assumes no liability for claims regarding services or products featured.

Copyright 2009, all rights reserved.

You need to

flair feedback

Congratulations

Congrats to our Kitchen Aid Mixer Winner, Katherine Dewey from East Haven, Vermont. Her Thanksgiving side dish recipe, featured below, knocked our socks off!

Sweet Potato Gnocchi with Shrimp and Black Olives

Bring large pot of salted water to boil.

Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi

2 pounds sweet potatoes

to clean baking sheet. Cool completely.

skinned and pierced

Place cooled gnocchi in a large mixing

15 ounces ricotta cheese,

bowl. Add enough sun dried tomato

drained in sieve overnight

pesto to coat gnocchi. Add black olives

1 1/2 cups grated Parmesan Reggiano

and shrimp; fold in.

2 tablespoons brown sugar

room temperature. Garnish with extra

2 teaspoons salt 1/2 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg 2 3/4 cups all purpose flour.

Chill or serve at

Parmesan cheese before serving.

Sun Dried Tomato Pesto

Add more if needed.

1 medium sized bag of

1/2 cup basil leaves

precooked shrimp, thawed,

1/3 cup toasted pine nuts

deveined, tails removed.

4 garlic cloves

16 ounce can whole black olives

1 teaspoon lemon zest 1/4 tsp salt

Bake sweet potatoes at 375°F for 2025 minutes, until about half-cooked.

Scrape out flesh and place in a large food processor. Add ricotta cheese and Parmesan Regianno cheese and pulse.

Mix flour, brown sugar, 2 teaspoons salt, cinnamon and nutmeg together.

Add to cheese mixture and pulse until soft dough forms.

Turn dough out onto floured surface.

Flatten to ¼-inch thickness. Using a 1 ½” round cookie cutter, cut out circles.

Cut circles in half and stamp round edges with fork. Transfer to a baking sheet.

1 cup sun-dried tomatoes in oil 1/4 cup grated parmesan cheese 1 cup olive oil

Toast the pine nuts in 1 tablespoon of olive oil until lightly brown. In a food processor, combine the basil, toasted pine nuts, garlic, lemon zest, and salt.

Process.

Add the sun dried tomatoes and the parmesan cheese and process. Drizzle in the olive oil and process. Scrape out into a medium sized bowl.

{contents} winter 2010 20

50

Jewelry with Flair Celebrity stylist and jewelry designer, Ben Brantley, showcases his collection

26 Paradise Found: Southall Eden Shannon O’Kelley ‘invites’ us in to Southall Eden

32 New Year, New You Making your New Year’s Resolutions are easy... when you make a plan

50

Christmas dinner: Italiano! style Begin a new tradition with your family this season with our unforgettable Italian menu

72 Better Love Next Time Author, JM Kearns, shares an insert from his book and sits down to talk with Rachel Owen

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winter 2009 issue

Chase RiveRs

www.chaserivers.com

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Christmas dinner

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On the cover

Chaseâ&#x20AC;&#x2122;s daughter, Maya, makes her cover debut holding a Waterford Christmas ornament

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www.chaserivers.com

cover photo by Chuck Arlund

{contents} winter 2010 15

Natural Resources

Christmas trees, winter skin care and natural cough suppressants are featured this issue

18

Home Sick

Could your home be making you sick?

33

Baby It’s Cold Outside

These tasty soups will warm your soul

38

20 44 33 64

Perfectly Packaged

Can you say ‘left-overs”? These stuffed dumplings are easy and delicious

41

Santa’s Little Helpers

Give Santa a boost of energy and cheer with these Christmas “spirits”

44

Cookie Nook

Hard Candy and Oatmeal cookie recipes are perfect for giving or keeping all to yourself

47

Crafts

Have a holly jolly holiday with these holly napkin ring holders

58

Winter in Bloom

Amaryllis and Hellaborus will brighten any winter garden

64

We Love Weddings

Chase features a couple of his favorite winter wedding bouquets

68

ƒlair! {fall

2009 }

Departments

10

5 Chat With Chase 7 Editor’s Letter 11 Ask flair! Anything 15 Natural Resources 18 Health Watch 20 Fashion

26 Business with flair!

33 In the Kitchen 47 Crafts 50 Celebrate 58 In the Garden 64 We Love Weddings 72 Person of Interest

Wedding Style and Taste

Jay Qualls of Maples Wedding Cakes, makes elaborate and beautiful wedding confections seem like “a piece of cake”

{ask flair! anything} this issue Candle Wax & Christmas Trees

wax on, wax off

Sara B. of Lexington, KY: I burn candles frequently during the holidays and invariably end up with wax drips, especially on the dining tablecloth. Is there a good way to remove them?

continued on page 13

www.chaserivers.com

ƒlair!: Of course, there are bobeches, the little round paper trays that fit over taper candles and help to catch drips. If you’re not a fan of these, there is an effective way of removing spills. Don’t rush; it’s actually better to let the wax harden before beginning. First, scrape excess wax from the tablecloth with a dull knife; a butter knife works well. You will need a piece of paper larger than the spill. Brown craft paper, or a brown paper bag, will work. Heat your iron to medium heat (no steam). Place the paper over the wax and then add a light colored cloth (to protect the iron). Running the iron over the spill will cause the paper to soak up the wax. You may need to repeat this step a few times. After you have removed as much wax as possible, you can treat the tablecloth with your regular stain remover spray and launder as usual.

11

person of interest { Kevin Wood }

The world’s first ‘sweet seedless’ tomato...

...and everything else for the garden you’ve always wanted

1-800-333-5808

www.burpee.com

Give Your Tree a little TLC Kim F. of Brentwood, TN: We love a live tree but have trouble keeping it from drying out before Christmas. What is the best way to keep a cut tree from dying before we are ready to remove it?

Nothing says “Home Grown!” like sweet juicy tomatoes.

ƒlair!: We’re glad you asked.

It is important to keep a cut tree from drying out because of the danger of fire. The drier the branches get, the more risk there is that heat from the lights may spark a flame.

You can tell when drying is occurring because the scent of the tree becomes stronger as the branches dry. Although the smell of a dying evergreen is heavenly, you don’t want a dry tree to burst into flames and send you to heaven before your time. Here are a few steps to follow to ensure tree safety and enjoyment of your tree through the holidays. * If the tree has been cut for more than 4 hours, make a straight oneinch cut off the bottom to improve water uptake and immediately place the tree in water. * Put the tree in a stand that will hold at least one gallon of water. Keep watering the tree until water uptake stops. * Keep the base of the tree in water. If the base dries out, resin will form over the cut and the tree will not be able to absorb water. This makes it dry out quickly. Plain tap water is sufficient to water the tree. * If properly watered, a cut tree should last approximately five weeks before drying out.

As another safety measure, check for worn cords on your Christmas tree lights and always unplug the lights at night or when you are away from home. Use UL-approved electrical decorations and cords. Miniature lights produce less heat and reduce the drying effect on the tree and the risk of fire.

As an alternative to a cut tree, consider purchasing a living tree as explained in our Natural Resources section. Living trees require watering as well, but can be replanted after the holidays. www.burpee.com | 1-800-333-5808

At flair! we believe natural living is beneficial for our health and our environment. While we do not endorse any product, we are happy to provide information about the availability of natural or health-conscious brands that are environmentally friendly.

{natural resources}

O Christmas Tree!

If you prefer a live Christmas tree but think it conflicts with your green lifestyle, think again. You can enjoy the incomparable beauty and aroma of a live evergreen tree and still be environmentally responsible. Instead of buying a cut tree, purchase a living tree, one with its roots still intact and contained in a burlap-wrapped ball of soil. Enjoy the tree through the holidays, and then replant it. We found guidelines for preserving and preparing the tree for replanting at www.motherearthnews.com.

Holidays for the Birds Make a Christmas tree for the birds this year by hanging treats on an outside tree or bush.

Here are a few ideas sure to please our feathered friends.

Fat is fuel for birds in winter so the peanut butter and suet will give them fuel for flight. If you’re a birdwatcher, laying out this “feast” for the birds will cause them to flock to your yard.

Source: www.springvalleyroses.com

www.chaserivers.com

•S tring raisins or fruit slices (oranges, apples, or persimmons) and tie onto branches.

•D ab peanut butter on and into pinecones or small pieces of fruit peeling.

•P lace suet in red mesh onion bags and hang from the tree. To make the bags go farther, cut them into 5-inch squares and wrap them around small chunks of suet.

Close it shut with a twist tie or colorful ribbon and hang them from the tree.

•C lean out your pantry and mix together those dried-up raisins, molasses, peanut butter, and cornmeal as a meal for the birds. Put it in an accessible container or dab on pinecones or fruit peelings and hang on branches.

15

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{natural resources}

Natural Cough Suppressants Winter brings colds and flu symptoms and those nagging coughs are sometimes hard to shake. Instead of an over-thecounter cough medication that may have stimulants or depressants, you may want to try these “home remedies” for easing a cough. While they may not effect a cure, these mixtures may soothe throat tissues and reduce the severity and frequency of coughing.

Information on the Mayo Clinic website (www.mayoclinic.com) stated that drinking honey mixed with tea or warm lemon water is a time-honored way to soothe a sore throat.

Researchers are now studying honey as a cough suppressant and have found that honey seems to reduce nighttime coughing and improve sleep. It even appears to be as effective as over-the-counter dextromethorphan. Honey, however, does have one important caution: it should never be given to children younger than age 1 due to the risk of infant botulism. Check with your child’s pediatrician before using honey as a cough suppressant.

Winter Skin Care

Source: www.pioneerthinking.com

www.chaserivers.com

Cold weather often brings dry, itchy, flaking skin. Forget those high-priced moisturizers and creams. The best things you can do for your skin in winter (or any season) are: • Drink plenty of water and eat water-rich leafy greens for internal hydration. Avoid alcohol and caffeinated drinks, which are dehydrating.

• Use humidifiers in the home to put moisture into the air for external hydration.

• Avoid long, hot baths which can dry out your skin.

Use lukewarm water and pat dry with a towel, rather than rub briskly.

• Moderate daily exercise can improve circulation, digestion, and elimination, keeping skin healthy and clear.

• Daily use of sun protection and moisturizer (aloe and cocoa butter are good natural moisturizers) and weekly gentle defoliation will help protect your skin’s health during the winter season.

17

health watch { Sick Building Syndrome }

Are you ‘Home Sick’?

Health issues caused by the presence of indoor irritants and toxins are commonly referred to by experts as Sick Building Syndrome. Is your home making you sick?

ƒlair! {winter

2010 }

text by Rachel Owen

18

“I never had problems with allergies until I moved into this house,” said Cameron on the steps of her Brentwood, Tennessee home. “And over the last couple of years, my husband Tony has developed chronic sinusitis. Then I got the rash that would not go away.”

Cameron had developed a scalp rash of itchy hives. The doctor assumed it was an allergic reaction to something, so she was tested for allergies to almost everything to no avail.

“When our doctor could not pinpoint why we were both suffering so badly, the only thing we could think of was that something in this house was making both of us sick,” she said.

“Tony had also been noticing that when he was away at the office each day, he wasn’t experiencing as much sneezing and coughing.”

Cameron and Tony had a “sick house,” meaning environmental factors in their home were causing them to experience health problems.

The first step in addressing an illness and determining the cause should be to consult your doctor.

If, however, there is no obvious medical cause, begin as did Cameron and Tony to track the sever-

ity of your symptoms. If you notice you feel better when you are at the office or when you travel, this is an indication that something at home may be affecting your health.

Health issues caused by the presence of indoor irritants and toxins are commonly referred to by experts as Sick Building Syndrome.

Some culprits are chemical poisoning, molds (fungi), malfunctioning gas furnaces or common allergy triggers and irritants like dust mites.

If you suspect you may have a pollution problem in your home (or conversely, in your office), first survey the space for the following po-

tential sources: • If anyone is smoking indoors, stop that! You know it’s unhealthy.

• Can you smell a musty or unusual odor or see what you believe to be mold growing anywhere in the house or attached garage?

• Check all water pipes for leaks and those same areas for standing water.

• Are all fuel-burning appliances (gas stoves, water heaters, fireplaces) fully vented to the outdoors or can you smell a strong gas odor?

• Is there an attached garage or basement where gasoline burning vehicles are stored? This includes your lawn mower.

• Are household chemicals like pesticides and harsh cleaning agents, paints or solvents stored indoors or in an attached facility?

• Do you use chemical “air-fresheners”?

• Is there any moldy food in the back of your fridge that was left over and over and…

If you discover any of these potential dangers, remove them; call your local gas company to test for suspected gas leaks and line repair; or consult the Environmental Protection Agency (EPA) website (http:// www.epa.gov/mold) for tips on surface mold clean up.

If you cannot immediately determine the source of the pollution, you may choose to hire a professional home inspector to perform indoor air quality tests. These inspectors may do a thorough visual inspection (including crawl spaces and basements), take air and water samples, or do swab tests of surface areas in your home.

In the case of mold contamination, the inspector may suggest you hire a certified mold remediator (re-

moval specialist) to locate the mold problem and remove it safely.

The American Council for Accredited Certification (ACAC), formerly known as the American Indoor Allergy Council, develops and maintains independent, third-party accredited certification programs for both air quality inspectors and remediators. Consult the ACAC website (www.acac.org) for advice on choosing these professionals, and ask your inspector if he is certified by the Council.

Cameron and Tony hired an indoor air quality inspector to test their home and found that, although they had not spotted it, their home contained dangerous levels of toxic mold.

Some molds found indoors may simply have spores that act as irritants and increase symptoms in folks who are already susceptible to allergy symptoms. Others, however, produce dangerous toxins or poisons linked to a myriad of symptoms including chronic flu-like symptoms, rashes, kidney problems, infertility, depression, lethargy and over time, increased susceptibility to cancer.

There are do-it-yourself home mold test kits that are a cost effective way to send a sample to a lab for analysis, but these should only be used to determine if something you find in the home is mold. These test kits cannot determine whether there

are actually dangerous levels of mold in your home. If you are having serious symptoms of mold exposure and have ruled out other more obvious causes, hire a certified inspector.

It is also important to mention that another source of Sick Building Syndrome is radon, an odorless, radioactive gas found naturally in rock and soil which can build up to dangerous levels in the home. Exposure to high concentrations of radon is the second leading cause of lung cancer in the United States.

Radon is found in every state, and it is impossible to predict which homes are in danger. Therefore, the Environmental Protection Agency recommends periodic testing of all homes, and many states now require a house to pass a radon inspection at the time of sale.

The effects of radon are not immediately obvious, but fortunately, reliable and inexpensive home test kits are available to screen your home for this hazard. For more information on radon and test kits, visit www. epa.gov/radon or www.lungusa.org/ healthy-air/home/resources/radon.

‘Tis the season for being indoors…a lot. Whether or not you are experiencing unexplained health issues, survey your home for signs of environmental hazards to insure that your family avoids getting “home sick.” • www.chaserivers.com

Another great source of information about improving air quality in your home, school or business can be found provided by the American Lung Association www.lungusa.org/healthy-air

19

fashion { jewelry trends }

Fashion with Flair Dress it up with the latest in jewelry

Nashville jewelry designer and celebrity jewelry stylist Ben Brantley recently sat down with flair! to share his take on current trends in jewelry fashion.

ƒlair! {winter

2010 }

text and photos by Chase Rivers

20

“Diamonds are always in, but colored stones are especially popular now for cocktail or right hand rings,” said Brantley.

He explained that the usual tendency in the winter months is to wear semi-precious stones and fashion, or costume, jewelry with darker tones; this year, however, more vibrant blues and greens are winning out.

“Pearls are also making a comeback,” said Brantley, “It’s popular to wear large and/or color enhanced pearls mixed with other semi-precious stones to create something different from your grandmother’s pearls.”

Brantley shared that there are cost alternatives that allow most folks to own great pieces of jewelry including nice pearls.

“People may not be able to buy a $20K strand of South Sea pearls,” he said, “but they can afford a strand of fresh water pearls that look very similar to them and are the same size for considerably less.”

The recent downturn of the economy has shaped some other recent trends, explained Brantley.

“I’ve noticed that when spending a significant amount on jewelry, clients are buying classic pieces and then wearing them along with less expensive, trendy jewelry,” he said. “For example, someone may wear a large amethyst with diamonds surrounding it along with fun things made of sterling or some other form of fashion jewelry that may be out next season.”

Brantley has noticed another popular trend in design using inexpensive mixed media like metals, wood, nonprecious stones and rubber in order to achieve different textures.

Next time you’re accessorizing that little black cocktail dress, keep these tips and trends in mind to keep moving fashion forward.

Ben Brantley works closely with his clients to design exactly what they are seeking. He creates and carries moderately priced pieces to finer settings with precious gems. Contact Brantley at www.benbrantleyco.net.

Combining classic, or finer jewelry with less expensive, trendier pieces is fashionable and fun.

www.chaserivers.com

pictured - Blue topaz, citrine, garnet and 14k yellow gold drop dangle earrings

21

fashion { jewelry trends }

ﾆ値air! {winter

2010 }

Pearls are making a comeback; fresh water pearls are less expensive but still beautiful

22

left - 12 mm Cultured Freshwater Pearls in White and Pastels, below - (left to right) 14k Yellow Gold Ring with Garnets and Citrine , 14k Rose Gold Ring with Chrysoberyl, Chrome Diopside and Peridot, 11 Carat Pear Shape Citrine with Diamonds in 14k White Gold

www.chaserivers.com

Colored stones are popular now for cocktail or right-hand rings

23

fashion { jewelry trends }

Ć&#x2019;lair! {winter

2010 }

right - Lilac Amethyst and Diamond Earrings in 14k White Gold, Citrine, Peridot, Chrysoberyl and Diamond earrings in 14k Rose Gold, Cultured South Sea Pearls with Blue Zircon, Tourmaline and Diamonds in 14k white gold, and a manâ&#x20AC;&#x2122;s 3 carat horseshoe ring with Blue Diamonds and White Diamonds below - Sterling Silver bangle bracelet with 27 carats of semi-precious stones which include, Smokey Topaz, Blue Topaz, Citrine, Garnets, Peridot, Amethyst, and Prasiolite

24

Bright-colored stones are winning out over the dark tones usually worn in winter

www.chaserivers.com

25

friends of flair { Shannon O’Kelley }

Southall

eden text by Rachel Owen • photos by Chase Rivers

PARADISE

found

26

S

ings. When my mother would ask me what I was drawing I would always tell her it was a corn beef windstorm; in my little brain, that’s what it was.

“While I was in Indiana, I told my dad I was not going back to working for someone else; I’m not meant to do that. I am going to start my own business and do graphic design and whatever kind of art I can make a living doing; and I’m going to call my business Cornbeefwindstorm. My mom wasn’t very coherent at that point but she heard me say ‘Cornbeefwindstorm’ and laughed because she remembered.

That’s when I knew I was doing the right thing.”

Under the umbrella of Cornbeefwindstorm, Shannon delved into furniture making, mural painting and freelance design for the music industry, but found her niche in custom wedding and event invitations and stationery which eventually morphed into Southall Eden.

Upon viewing the samplings of paperie on Shannon’s website, her extraordinary artistry is evident and her versatility unique. Flair! asked her to describe her style.

“I always try to listen to my clients and give them just what they want. Whatever that is—that’s my style. Most of the brides I work with are simply seeking something very different or they know exactly what they want and can’t find it; I try to tap into their vision and create it for them.”

“I personally love trims with a lot of bling,” Shannon admitted when asked about some especially stunning designs that caught our

eye. She often uses beading and cloth in her designs.

“I enjoy using materials that are particular to different cultures and ethnicities and especially love going to Indian fabric stores. They have so many beautiful things that inspire me. I also try to make at least one buying trip to New York each year to research new trends and find new materials.”

In 2008, Shannon purchased her dream farm in Leiper’s Fork, TN which she named Southall Eden, her own paradise on Southall Road.

While casually browsing properties on the internet, Shannon was drawn instantly to the rustic charm of the property’s 1904 farm house and knew she had to live there.

The five acre estate also includes a wide open view to gorgeous rolling horse pastures, a barn, two large sheds and an open air pavilion. Shannon instantly recognized this as a great offering to her wedding clients as both a wedding venue and an attractive setting for photo shoots. She worked tirelessly to create a special place to offer what she terms “elegant farm weddings.”

Shannon’s story is an inspiration to anyone who is wondering if they should listen to that little voice inside that says, “Do what you love and it will work out.” As we like to say here at the magazine, Shannon O’Kelley is doing it with flair!

Check out Shannon’s website, www.southalleden.com, for information about her custom designs and the Southall Eden venue. •

www.chaserivers.com

ometimes life takes you down the road less traveled and leads you in just the right direction. Shannon O’Kelley, of Southall Eden, shared with us how she turned what her gut told her to do into a successful business creating luxury custom event stationery and hosting elegant farm weddings.

As a Vanderbilt University undergrad, Shannon had a dream to work in the Nashville music industry and found herself gainfully employed soon after graduation at a recording artist management company. In the course of her work there, she discovered, almost accidentally, her true passion.

“One day, our company’s computer guy stopped by my desk and told me he was sure I would enjoy having Photoshop on my computer,” said Shannon, “so I started playing around with it and got hooked. I’ve always been an artistic person, and this introduced me to graphic design which I loved. People around the office started giving me little design projects to do and I realized ‘This is what I wanna be when I grow up’.”

In 2003, Shannon returned to her hometown of Terre Haute, Indiana to spend time with her terminally ill mother. While taking stock of the important things in life, she realized that she needed to return to Nashville as her own boss and pursue a life she could be proud of.

Said Shannon, “When I was little, about 2 or 3, I used to make lots of abstract paintings and draw-

27

Make your own Seal and Send Photo Holiday Card

Download .pdf template from www.chaserivers. com or www.southalleden. com. Template is available in both red and blue.

Print on 8 1/2â&#x20AC;? x 11 sheet of card stock. White or ivory will work best.

Cut on gray lines with scissors or exacto craft knife.

Fold all four triangular flaps inward, using the outer edge of bold red lines as a guide.

Using a glue stick, apply glue to the back of your favorite holiday photo.

Center photo above holiday greeting. Be sure to apply pressure to all four corners as well as center.

Ć&#x2019;lair! {winter

2010 }

Add your own Flair by using rhinestones, stickers, or ribbon to embellish!

28

To mail your card, fold in all four flaps and seal with a holiday sticker. Hand address or apply address label to the opposite side. If you wish to mail your card in an envelope, it will fit into a standard A6 size, available at draft or office supply stores.

www.chaserivers.com

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{resolutions}

New Year New

you text by Hazel King

www.chaserivers.com

Have you made any New Yearâ&#x20AC;&#x2122;s resolutions? Did you make any last year? If so, chances are you broke or abandoned them within the first month of 2009. Why is it so hard for us to achieve the results we need to improve our health and our lives? Perhaps itâ&#x20AC;&#x2122;s as simple as a lack of planning. Making a resolution is a great place to begin but just deciding to do a particular thing is not likely to make it happen.

It takes more than resolve. It takes a plan. >>>

31

resolutions { new year, new you }

For instance, chances are that one of your resolutions is to lose weight. The American lifestyle has led to overweight or obesity for a large (pun intended) proportion of the population. We have good intentions but find it hard to follow through on them. If you want to achieve your resolution to lose weight (or to reach any other goal), you need a plan.

Since weight is more easily gained than lost and particularly since gaining weight is considerably more enjoyable than trying to rid oneself of the unwanted extra baggage, one must be sufficiently resolved in order to follow the plan once it’s planned. So your plan begins with the resolution or the goal that you have in mind. Let’s use the resolution to lose weight to demonstrate how this works.

Resolution: To lose weight. Now that is a worthy goal, but it is pretty vague. Will you be satisfied if you lose one pound during the new year? Or is it really your goal to lose ten pounds or thirty or more? The first thing a resolution or goal needs to be is specific. So pin it down. Specify exactly how much weight you want to lose and in what period of time. So your revised resolution might read: To lose twenty pounds by December 1, 2010.

To further specify the goal and solidify your plan, you may want to break that down into subgoals. If you want to lose twenty pounds by December 1, 2010 (11 months), you will need to lose approximately two pounds per month. That sounds a little more doable than thinking of the twenty pounds at once.

You can achieve your goal by breaking it

down into small bites, so to speak.

Even so, the key to having that resolution become a reality during the new year is developing the “how” of your goal. How do you plan to lose the weight?

Some people make the resolution and immediately 2010 }

down their metabolism and decreasing their overall

ƒlair! {winter

drop their caloric intake drastically, thereby slowing

of resolve within a matter of weeks, if not hours, thus

32

feeling of well-being. This also reduces their extent leading to the wholesale abandonment of the sinking good ship Resolution by no later than February 1.

They haven’t lost weight; they’ve lost their resolve.

Long story short, you need to be as specific about how you plan to lose the weight as you are about the amount you want to lose and the time period you’re working toward. You may choose to work toward losing weight by going to the gym or walking a treadmill three days a week or by giving up desserts partially or completely. Again, it is best to make small changes gradually over a period of time than to try to change everything at once. Change is hard; we don’t need to sabotage our own success by setting a course we can’t possibly follow for the entire journey.

Remember the goal is to lose weight, not to lose it all at once. Steady weight loss is easier and longerlasting and healthier. So start small, start slow, but stay the course. Chart your progress and reward yourself for your achievements. When you lose five pounds, allow yourself a special dessert. When you lose 15 pounds, maybe you can fit into a smaller jeans size.

If you stick with the plan, you will be able to maintain your resolve and reach your goal.

Similar strategies can be applied to any resolution or goal, such as going back to school and completing a degree; starting your own business; or buying a home.

The key to success is to make the resolution, develop the plan, and carry out the strategies consistently. Plan the work; work the plan. Let 2010 be the year you succeed in achieving your New Year’s resolutions. If your goal is to lose weight, stick to the plan. By the end of the year, you’ll be a “loser” and a winner! •

{in the kitchen}

baby

itâ&#x20AC;&#x2122;s cold

outside recipes & photos by Chase Rivers

www.chaserivers.com

...and even if it isnâ&#x20AC;&#x2122;t, these hearty soups can fill you with the warmth of home and family at the end of the day.

33

in the kitchen { soup }

Southwest Sweet Corn Chowder 2 cups chicken broth 1 cup milk 3 cups fresh corn 1/2 cup diced red pepper 1/2 cup diced yellow pepper 1 fresh jalepeno pepper, cut in half 1/4 teaspoon cumin 1/4 chipotle chili powder 2 teaspoons chili powder 1/2 teaspoon garlic powder 1 cup heavy cream 1 1/2 cup shredded cheddar cheese

In a large pot combine chicken broth, milk, corn, red and yellow pepper, jalapeno, cumin, chipotle chili powder, chili powder and garlic powder. Let simmer until peppers are cooked. Add heavy cream and cheddar cheese. Serve with cilantro sauce.

Cilantro Sauce 8 oz sour cream 1 jalapeno pepper, chopped 1 1/2 tablespoon green onion, chopped 2 limes 1 bunch cilantro 1/2 teaspoon salt

Place sour cream, juice of 1 lime and cilantro into food processor and pulse until smooth.

Add chopped jalapeno to taste. Add salt to taste; blend everything until smooth and chill. Dab on top of chowder when served.

34

Southwest Sweet Corn Chowder with Cilantro Sauce

Steak and Shrimp Soup

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35

in the kitchen { soup }

The versatility of soup allows you to choose the comfort food of chicken and dumplings, the southwestern flavor of spicy and sweet corn chowder, or the delicious combo of steak and shrimp.

Rotisserie Chicken and Dumpling Soup Dumplings 2 cups all purpose flour 4 teaspoons baking powder 2 teaspoons white sugar 1 teaspoon salt 2 tablespoons chilled butter 1 cup milk

Steak and Shrimp Soup 3 tablespoons olive oil 3 tablespoons butter 1 cup diced onion 1 1/2 pound ribeye steak cut into 1” pieces and dredged in flour seasoned with salt and pepper 1 teaspoon garlic 1 teaspoon fresh thyme 48 oz beef broth 28 oz crushed tomatoes 1/4 cup dry red wine 2 bay leaves 1 cup cubed potatoes with skins on 1 cup fresh green beans, washed and cut in half

Mix dry ingredients together (flour, baking powder, sugar and salt). Cut butter into smaller pieces and pulse with dry ingredients in a food processor until crumbs are formed. Slowly stir in milk and process until it becomes a light dough.

Flour a surface and roll the dough out.

Cut dough into rows about ½” wide, then cut rows into 1” rectangles. Set dough aside.

Soup 1 rotisserie chicken, deboned (about 3 to 4 cups of chicken) 10 cups chicken stock 1 cup petite cut carrots

1 teaspoon salt

1/2 cup white wine

1/2 teaspoon pepper

1/2 teaspoon onion powder

1 pound medium shrimp,

2 teaspoons rotisserie seasoning

peeled and deveined

2 bay leaves

ƒlair! {winter

2010 }

1/2 teaspoon poultry seasoning

36

Heat olive oil and butter over medium heat in a stockpot. Add the diced onion and cook 3-4 minutes. Add ribeye steak and lightly brown. Add garlic and thyme and cook until garlic is browned.

Remove steak pieces and set aside. Add beef broth, crushed tomatoes, dry red wine, bay leaves, potatoes, green beans and salt and pepper. Simmer 15 minutes.

Add steak back into soup and toss in shrimp. Simmer 3-4 minutes more. Salt and pepper to taste. Serves 6-8. * Toss in fresh sea scallops for extra Flair.

1/2 teaspoon pepper 1/4 teaspoon thyme 1/2 cup heavy cream 1 teaspoon salt

Place chicken stock in a large stock pot and bring to a boil. Reduce to a simmer, add white wine, bay leaves, onion powder, poultry seasoning and rotisserie seasoning and cook 20 minutes. Add carrots and cook an additional 15 minutes.

Drop dumplings a few at a time and cook about 5 minutes. Before serving, add heavy whipping cream.

Rotisserie Chicken and Dumpling Soup

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37

in the kitchen { soup }

perfectly packaged

ƒlair! {winter

2010 }

Turkey and ham will be on millions of tables this holiday season. Can you say “leftovers”?

38

For a variation from the norm, you can add an international flavor to your holiday menu by mixing up a batch of wontons stuffed with turkey or ham. These stuffed dumplings are easy to make and very tasty.

in the kitchen { wontons }

Holiday Turkey Wontons 2 tablespoons salted butter 1/4 cup pine nuts toasted in butter

Cranberry Dipping Sauce 1/2 cup water 1/2 cup sugar 1/2 cup maple syrup

1 1/2 tablespoon chopped fresh sage

1 1/2 teaspoon finely grated lime peel

1 1/2 tablespoon shallots, chopped

2 tablespoons lime juice

1/4 cup chicken stock 1 cup cooked turkey shredded through food processor 1/4 cup shredded white cheddar cheese 1 package all natural Nasoya Round wonton wraps

For paste...

Food brush 2 tablespoons cornstarch 4 tablespoons water Mix cornstarch and water together

Over medium heat lightly toast pine nuts in butter. Add sage and shallots and cook

12-oz package cranberries 1 teaspoon minced fresh ginger

Stir together water, sugar, maple syrup, lime peel and lime juice in a medium sauce pan.

Bring to boil; reduce heat and simmer until sugar has dissolved. Add cranberries and continue to simmer uncovered for five minutes, stirring occasionally.

Stir in ginger. Simmer for another 6 minutes or until berries have popped and mixture starts to thicken.

Remove from heat and let cool. Place in blender; add Âź cup orange juice and pulse.

Serve with wontons.

Holiday Ham Wontons

an additional 2-3 minutes. Transfer to

2 tablespoons salted butter

medium sized bowl and let cool. Add

3/4 cup chopped walnuts

chicken stock, shredded turkey and

1 tablespoon brown sugar

cheddar cheese and mix well.

1 cup finely chopped fresh pineapple

Place 1 tablespoon of turkey mixture on

1 cup cooked ham shredded through food processor

center of wonton. Brush outer edges

1 tablespoon freshly grated ginger

of wonton with cornstarch paste. Fold

3 basil leaves finely chopped

wonton in half and pinch edges. Lightly

1/2 cup shredded havarti cheese

grease baking pan with olive oil cooking spray. Place wontons on baking sheet cooking spray. Bake wontons at 400°F for 15 minutes or until browned on top.

Serve warm with cranberry dipping sauce.

Makes about 3 dozen wontons.

Melt butter over medium heat. Add walnuts and lightly toast. Add brown sugar, pineapple and ham and cook an additional 2 minutes. Remove from heat and let cool. Add ginger and basil; mix well. Mix in havarti cheese. Follow assembly instructions for Holiday Turkey Wontons.

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and spray tops with more olive oil

Nasoya Round wonton wraps

39

in the kitchen { dressing }

muffins

stuffin’

Pork Dressing with Pine Nuts and Pears 8 tablespoons unsalted butter 1 1/2 cups pears, medium dice 2 medium yellow onions, small dice 1 1/2 pounds fresh ground pork 1 tablespoon fresh sage leaves 1 1/2 tablespoons chopped fresh rosemary 1 1/2 cups toasted pine nuts (toast with 2 tablespoons grapeseed oil) 6 cups bread cubes, lightly toasted (Tuscan bread or similar) 1 1/2 cups chicken stock, or as needed to soften the bread 1/4 cup heavy cream 2 eggs lightly whisked Salt and freshly ground black pepper

ƒlair! {winter

2010 }

Muffin tins

40

Baking this stuffing in muffin tins gives perfectly sized individual servings; just be sure to make plenty for those who will want extra helpings!

Preheat oven to 375°F. Butter muffin tins; set aside. In a large skillet, melt 8 tablespoons butter over medium heat. Add the pears, rosemary and onions; cook until onions are almost translucent. Season with a pinch of salt and pepper. Add the pork, stirring frequently and browning on all sides, about 6 minutes. Transfer to a large mixing bowl. Stir in the sage, toasted pine nuts and cubed bread. Add stock, heavy cream, eggs, season lightly with salt and pepper and mix well. You may need to add a bit more stock, depending on the bread that you use, to achieve the desired consistency. Fill the dressing in the muffin tins and bake for 20 to 25 minutes or until lightly golden on top.

Remove from tins while still warm but not hot.

Serve with turkey gravy and cranberry sauce.

Give Santa a boost of energy and cheer with these Christmas “spirits”

recipes & photos by Chase Rivers

Santa’s little helpers www.chaserivers.com

41

holiday spirits

Berry Buzz (also pictured on page 41)

½ cup green tea sweetened ½ cup pineapple juice ½ cup good quality vodka (Grey Goose) ¼ cup Chambord Liqueur Whipped cream (recipes follows) Fresh blackberries Fresh raspberries 99 Blackberry Liqueur

Mix green tea, pineapple juice, vodka and Chambord Liqueur in a medium sized carafe. Fill a martini shaker with crushed ice, fill with mixture, shake well and let rest 3 minutes before pouring into martini glasses. Dollop with whipped cream, drop in berries and splash with 99 Blackberry Liqueur.

Berry Buzz

Whipped cream topping

1 cup heavy cream 1/4 cup sugar 1 teaspoon vanilla ½ teaspoon lemon zest

Whip cream until almost stiff. Add sugar, vanilla and lemon zest; beat until thickened. Dollop on top of martinis; drop in berries.

Santabreeze

ƒlair! {winter

2010 }

1 part good quality vodka (Grey Goose) 1 part cranberry cocktail juice 1/4 part Cointreau 1/2 part Redbull squeeze of lime

42

Santabreeze

Pour over ice in a tall glass and top with a squeeze of lime. Garnish with cranberries if desired.

holiday spirits

Blitzen’s Butterscotch Martini

Blitzen’s Butterscotch Martini Butter Caramel Sauce 1 stick butter 1 vanilla bean split open with a paring knife 1 cup brown sugar 1/4 cup half and half

In a medium saucepan over medium low heat, bring butter to a simmer. Add vanilla bean and stir for 2-3 minutes. Bring heat up to medium, add brown sugar, stirring continually, bringing to a boil.

Add half and half; bring back to a boil and then reduce heat back to medium low, cooking an additional 3-4 minutes. Remove from heat and transfer to a bowl. Refrigerate overnight.

Martini

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1 ounce orange juice 1 ounce good quality vodka (Grey Goose) 1 ounce butterscotch schnapps Splash half and half

Rim martini glass by rolling over Butter Caramel Sauce. Mix all ingredients together and pour into a martini glass filled with CRUSHED ice. Shake very well and let rest 2-3 minutes before pouring.

43

person of interest { Kevin Wood }

Fine & dandy

For a new twist on ornament giving this year, put colorful tissue paper inside an ornament box and fill with these delicious hard candy cookies.

Place lid on top and tie ornament onto box with colorful Christmas ribbon.

44

recipes and photos by Chase Rivers

{cookie nook} The iconic Dolly Parton’s song, “Hard Candy Christmas,” recalls her memories of growing up as one of 12 children in a family with few material benefits.

Yet her memories of Christmases when all the children received were hard candies are filled with the love of home and family and the joy that simple things can bring. Hard candy Christmases can be sweet indeed.

Hard Candy Christmas Cookies 1 cup brown sugar 1 cup white sugar 1 cup butter flavored Crisco shortening 2 eggs 1 teaspoon vanilla 1 teaspoon peppermint extract 2 3/4 cups all purpose flour 1 teaspoon salt 2 teaspoons baking soda 2 cups white chocolate chips 1/2 cup crushed candy cane pieces Green sugar

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Cream together brown sugar, white sugar, shortening, eggs, vanilla and peppermint extracts. In a separate bowl, mix flour, salt and baking soda. Gradually add dry mixture to wet mixture and blend well. Fold in white chocolate chips. Roll into 1” balls and then roll in crushed candy cane to coat. Place on ungreased cookie sheet and bake at 350°F for 8-10 minutes or until lightly brown on top. Let cool, sprinkle with green sugar and serve or box as a gift.

45

cookie nook

Bourbon Cherry Oatmeal Cookies 1/2 cup (1 stick or 4 ounces) butter, softened 2/3 cup light brown sugar, packed 1 egg 1/2 teaspoon vanilla extract 2 teaspoons molasses 3/4 cup all-purpose flour 1/2 teaspoon baking soda

Before you begin, place dried cherries in a small bowl and cover with bourbon for 2 hours. Brandy may be substituted for bourbon if preferred. Chilling the dough before baking will make a thicker, more chewy cookie.

1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cup rolled oats 1/2 cup raisins 1/2 cup dried cherries, soaked in good quality bourbon

In a large bowl, cream together the butter, brown sugar, molasses, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir into the butter/ sugar mixture. Stir in the oats, raisins and bourbon cherries.

Roll dough into 1ﾂｽ-inch balls and place on baking sheets lined with parchment paper. Place baking sheets in refrigerator for about 30-45 minutes to chill.

Remove from refrigerator and bake at 350ﾂｰF for 10 to 12 minutes or until edges are lightly golden. Let cookies sit for five minutes before transferring them to a rack to cool.

For extra flavor mix ﾂｽ cup dark chocolate chips into cookie batter. Makes 2 dozen cookies.

ﾆ値air! {winter

2010 }

add dark chocolate chips for a kick

46

{winter crafts}

holly napkin rings Have a holly jolly Christmas with these easy-to-make holly napkin rings

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47

crafts { holly napkin rings }

What you’ll need...

1) Floral wire, cut to make 9’ long pieces 2) Hot glue gun

å

ç

3) Leyland Cypress tips cut to 4” long, 3-4 per ring 4) Fresh holly leaves, 5-7 per ring 5) Green floral tape

é ê

6) Fresh cranberries, 3-4 per ring

è

ƒlair! {winter

2010 }

7) Floral scissors

48

ë í

instructions Bend 9” wires in half, and hot glue a holly leaf at the top of each one. Wrap the wire halves together with green floral tape.

Bend 9” wires in half, and hot glue a Leyland Cypress piece at the top of each one. Wrap the wire halves together with green floral tape.

Wire the cranberries by bending the wires in half and gently pulling the bent end through the very top of the berry.

Hot glue the bottom side of cranberries to help hold in place, and wrap the wire halves together with green floral tape.

Time to assemble!

Start with a wired piece of Leyland Cypress on the bottom. Then lay a holly leaf on top. Top the holly with one or two wired cranberries.

Continue layering in that order, arranging the next layer slightly lower than the first until your ring is between 5” and 6” long.

Wrap all the wire ends together with the floral tape.

Shape each holly ring into a circle and shape around napkins.

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49

celebrate { Christmas }

new Christmas

Dinner

traditions

Italiano! style 50

night

Twas the before Christmas and all through the not a creature was stirring. not even a .

house text by Chase Rivers photos by Chuck Ärlund

O

over the day before to share in advance food preparations. We share recipes and cooking tips along with a sense of camaraderie and anticipation of the coming feast. I’ve also always had at least one or two friends who stayed over to help with clean-up after the party ended.

I’m fortunate to have made lots of friends over the last several years and have many holiday memories to cherish.

There is much to be said for “going all out” for holiday celebrations. We want everything to be as nearly perfect as possible for family and friends in keeping with our personal image of the ideal Christmas. Getting up at dawn—or earlier—to put the turkey in the oven and spending all day in food preparation and cooking, right up until the time the meal is served, is as much a part of Christmas as the tree and the presents underneath.

Our reward comes when we gather for the meal and share good food and good times in the spirit of the holiday.

In recent years, I have come to understand more and more the value of “less”—less fuss, less muss, less extravagance in preparation and presentation. Some wise person once coined the phrase, “less is more” and I am finding it to be true. Less time spent preparing

too-elaborate meals means more time to enjoy fellowship with loved ones. Less variety of dishes on the table means more enjoyment of each dish served. Less time invested in clean-up results in more time to truly enjoy the festivities. There is much to be said for simplicity.

These days I am keeping things more simple. There is still plenty of good food, good wine, good friends, and good times but with much less extravagance, expense, and exertion. And I’m finding that by investing “less” into the preparation, production, and presentation of the meal, I am actually enjoying it more.

Still—me being me—I can’t resist trying to continually “one-up” myself by creating new recipes outside the traditional holiday box.

This year I’m preparing an Italianthemed meal while still keeping traditional Christmas foods.

Try these simple but deliciously tasteful recipes with your loved ones this Christmas. They will appreciate the taste and variety and you will appreciate the ease of preparation and the compliments. This Christmas, don’t just spread holiday cheer—spread holiday flair. It isn’t how “big” you do things that matters so much, but how well you do them. Keeping things simple isn’t easy, but it is worth doing.

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nce you get past childhood, the highlight of Christmas day is the food. In the South, we call our Christmas meal “dinner,” no matter what time of day it is served. And the more people who are at the table, the merrier the Christmas celebration.

I’ve always enjoyed having guests for holiday meals. I love to cook, so I’ve always thrown a huge spread with traditional ham and turkey along with various other meats such as ribs smoked right on the back porch or my cheesy seafood pasta. And don’t forget the dozen different desserts--like plantation pudding, a rich ginger cake topped with a tangy lemon sauce, or bourbon pecan pie, to name just a few.

There was always so much food that we never had enough space for food, plates, and table decorations.

Invariably, we ended up breaking out the chafing dishes and serving the food buffet style so we could enjoy the seasonal flowers, candles, and other adornments on the table. Of course the ham and turkey always went on the main table.

Having lots of family and friends to share in the celebration increases the pleasure but also increases the work. I have made it my practice to invite a few best friends to come

mouse

51

celebrate { Christmas }

Antipasto 1 pound spicy ham, cut into thin rounds 1 pound genoa salami, cut into thin rounds 1 pound provolone cheese, cut into thin rounds

smooth. Pour into a saucepan and heat to boiling. Remove from heat and allow to cool. Add vegetables, mix well and cover. Refrigerate 8-10 hours.

Stir occasionally. Mince additional Italian herbs and sprinkle on top of vegetables before serving.

Serve with Italian dipping sauce.

1-2 loaves fresh Italian bread, sliced (Pillsbury Country Italian)

Arrange meats, cheese and bread on platter.

Place marinated vegetables in center of platter. Serve vegetable dipping sauce and sandwich condiments alongside platter.

Italian Marinated Vegetables Marinade

Roasted Tomatoes 4 large tomatoes halved, seeds removed (not cored) and quartered Good quality olive oil.

Balsamic vinegar Minced garlic Granulated sugar

Italian Dipping Sauce

Sea salt Freshly cracked black pepper

16-oz package sour cream 1 pack Good Seasons Italian, all natural salad dressing mix

Mix sour cream and Italian dressing seasoning well. Refrigerate.

Italian Herbed Salad with Roasted Tomatoes

Preheat the oven to 275ﾂｰF.

Lightly

spray a sheet pan with olive oil and place the tomatoes cut sides up. Drizzle with olive oil and then balsamic vinegar.

Sprinkle with garlic, sugar, salt and pepper. Roast for 2 hours or until the tomatoes are caramelized. Let cool.

1/2 cup sunflower oil 1/2 cup apple cider vinegar

Arugula greens

1/2 cup honey

Baby spinach

1 sprig fresh oregano

Garlic stuffed green olives

4 fresh basil leaves

1 pound cooked bacon chopped

1 sprig rosemary

Shaved Parmesan cheese

1 teaspoon garlic minced

(approx. 1 cup)

1 teaspoon salt

Roasted tomatoes (recipe follows)

1 tablespoon Parmesan cheese Vegetables: 1 cup whole mushrooms 1 red pepper seeded and cut into strips 1 yellow pepper seeded and

ﾆ値air! {winter

2010 }

cut into strips

52

1 cucumber cut into 1/2 inch rounds 1 Vidalia sweet onion cut in half and quartered

Combine sunflower oil, apple cider vinegar, honey, herbs, salt and parmesan cheese in a blender and process until

Creamy Italian Dressing 1 cup mayonnaise 1/2 small sweet onion 2 tablespoons red wine vinegar 1 tablespoon sugar

Fresh basil chopped

1/2 teaspoon fresh oregano

Fresh oregano chopped

1/2 teaspoon fresh thyme

Creamy Italian Dressing

1/4 teaspoon fresh rosemary

(recipe follows)

1/4 teaspoon garlic powders 1/4 teaspoon sea salt

Fill a large salad bowl half way with Arugula greens and then fill the rest of the way with baby spinach. Mix gently.

Sprinkle the top of greens with chopped bacon, roasted tomatoes, green olives and shaved parmesan cheese. Pour creamy Italian dressing over the top and sprinkle with freshly chopped basil and oregano.

1/8 teaspoon freshly cracked black pepper

Combine all ingredients in a food processor or blender and blend until smooth. Chill.

Makes 1 ﾂｽ cups

Italian Herbed Salad with Roasted Tomatoes

Antipasto & Italian Marinated Vegetables

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53

celebrate { Christmas }

ﾆ値air! {winter

2010 }

Turkey Lasagna with Brandy Cranberries & Pear Sauce

54

eyes

His , how they twinkled! his dimples how merry!

His cheeks were like , his nose like a cherry!

roses

Turkey Lasagna with Brandy Cranberries 1 1/2 cups chicken broth 1 1/2 cups heavy cream 2 Tablespoons butter 3 Tablespoons all-purpose flour 1 1/2 teaspoons chopped fresh oregano 1 1/2 teaspoons chopped fresh thyme 1 1/2 pounds ground turkey 1/4 teaspoon salt 1/4 teaspoon pepper 16 ounces sage pork sausage 1/2 pound lasagna noodles, cooked al dente 1/2 cup dried cranberries soaked in brandy 15 ounces ricotta cheese Pear sauce (recipe follows) 8 ounces shredded mozzarella cheese 1/2 cup bread crumbs

Pear Sauce 4 Bartlett pears cored, peeled and chopped 2 tablespoons unsalted butter, plus more if needed 1/3 cup pine nuts

Heat butter over medium heat and cook pine nuts until lightly golden.

Add pears and cook an additional 2-3 minutes. Remove from heat.

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Place dried cranberries in a bowl and cover with brandy. Soak for two hours then drain.

In a large pot, brown ground turkey with fresh oregano, thyme, salt and pepper. Pour into a large bowl and set aside. In the same pot, cook the sage pork sausage until browned and then pour cooked ground turkey back into pot with sage sausage and mix.

Pour chicken broth and heavy cream in a saucepan and bring to a boil. Melt the butter in a large saucepan over medium-low heat. Add the flour and cook for 2 minutes, stirring constantly.

Add the broth and cream mixture stirring constantly with a whisk. Bring to a boil; reduce heat to low and simmer, stirring frequently, until thickened,

about 5 minutes. Remove from heat and season with salt and pepper to taste. Mix gravy in with cooked turkey and sage sausage.

Mix ricotta cheese and brandy soaked cranberries in a medium sized bowl.

Spread half of the pear sauce (recipe below) evenly over the bottom of a lightly greased 9”x13” baking dish.

Cover the sauce with a layer of the al dente lasagna noodles, overlapping. Top the noodles with the ricotta cheese and one-third of the turkey, sausage mixture. Add a second layer of noodles, overlapping. Spread the remaining pear pine nut sauce over the noodles.

Cover the pear sauce with half of the remaining turkey mixture. Sprinkle half of the shredded mozzarella cheese over the top. Top with the remaining noodles, turkey, sausage mixture and shredded cheese. Sprinkle the bread crumbs evenly over the top. Bake in a preheated oven at 375°F for 30-40 minutes, or until bubbling and lightly browned.

Allow to cool before serving. Makes 8-10 servings.

55

celebrate { Christmas }

Pumpkin Tiramisu Espresso Syrup * 1/3 cup water 1/2 cup sugar

Cinnamon for dusting

2/3 cup strong brewed espresso

* Espresso Syrup

1/4 cup brandy

* Mascarpone Filling

Combine water and sugar in a small saucepan. Bring to a simmer and stir to dissolve sugar. Remove from heat and let cool. Add coffee and brandy.

Mascarpone Filling * 1 1/2 cup heavy whipping cream 1/3 cup sugar 2 teaspoon pure vanilla extract 1 lb mascarpone cheese, room temperature 3/4 cup pumpkin puree (not pumpkin pie mix)

ﾆ値air! {winter

2010 }

1 teaspoon pumpkin pie spice

56

The Tiramisu 1/2 lb ladyfingers

Using a mixer, whip cream with sugar and vanilla until soft peaks form.

Mix mascarpone cheese, pumpkin puree and pumpkin pie spice together, then mix into whipped cream.

Place a layer of ladyfingers in the bottom of a loaf pan lined with plastic wrap. Make sure plastic wrap hangs over sides long enough to lift out the tiramisu when finished.

Sprinkle with half the syrup.

Spread with half the whipped cream filling.

Repeat by creating a second layer with remaining ladyfingers, syrup and filling, spreading the top smooth with a metal spatula.

Cover with plastic wrap and refrigerate for about 24 hours before serving.

Dust with cinnamon before serving and garnish with holly.

Makes 8 to 10 servings.

Pumpkin Tiramisu

exclaim,

good-night

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But I heard him as he drove out of sight, â&#x20AC;&#x153;Merry Christmas to all, and to all a .â&#x20AC;?

57

{in the garden}

Winter in 窶｢

bloom

Amaryllis

ﾆ値air! {winter

2010 }

by Bob Petersen

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In red, white, salmon, and bright pink, potted Amaryllis can really add to your holiday dﾃｩcor. Giving friends Amaryllis bulbs as holiday gifts will spread the color - and joy!- around.

amaryllis { winter blooms }

A

vailable from some local florists, garden supply stores, and online, Amaryllis bulbs are easy to grow indoors in late fall and early winter. Their large, colorful lily-like flowers, one to four on a single twofoot stalk, will last in the house four to six weeks.

In red, white, salmon, and bright pink, potted Amaryllis can really add to your holiday décor. You need to plant the bulbs in early October to guarantee bloom by Christmas, but starting the bulbs later means you will have flowers indoors during the darkest months of the year. Giving friends Amaryllis bulbs as holiday gifts will spread the color around!

After the plants bloom indoors, they can be shifted in early summer to a shady spot on your patio or in your garden and, with proper handling, can be induced to bloom year after year. Amaryllis will not survive outdoors in Tennessee winters, so it is a good idea to leave them in pots. It is easier to bring them back inside that way.

As with other plant materials, it helps to begin with good quality bulbs. The Amaryllis is native to various parts of Central and South America, and there are a variety of species. What we see available in the United States are hybrids, most of which want a warm, moist growing period and a short drying-off season in order to bloom again.

The website of the United States National Arboretum contains photographs of Amaryllis if you need to be convinced that this bulb has potential for home growth. White Flower Farm in Litchfield, Connecticut has a wide range of bulbs for

sale online at www.whiteflowerfarm.com.

If you locate an already-potted Amaryllis, even one with dark green foliage, in your florist’s shop or garden supply store, you should keep it in a location with filtered light and daytime temperatures below 70 degrees. Keep the soil moist, but do not pour water directly on the part of the Amaryllis bulb above the soil line in the pot.

On the other hand, if you purchase a bare Amaryllis bulb, you will need to pot it yourself. Use a container no more than two inches bigger than the diameter of the bulb and, if you are using an unglazed clay container, soak the pot in water. A fully grown Amaryllis tends to be top heavy when in bloom. Using a ceramic pot or placing the pot in which you have planted your bulb in a cache pot can be helpful. Often you will want to stake an Amaryllis plant.

If the bare Amaryllis bulb has roots visible, let the base sit in lukewarm water for a few hours before you plant it. Use a loose, sterile potting mixture; commercial potting mixtures are fine for this.

Make sure that your container will drain well by mixing in a bit of vermiculite.

While the potted plant is growing, fertilize it lightly with a standard liquid soluble product. Increase the strength of the fertilizer a bit during the time it blooms, and continue to fertilize it afterwards. Your goal here is to feed the foliage and to increase the size of the bulb.

When the flowers of the Amaryl-

lis start to dry, cut them off; leave the stalk, really a hollow tube full of water, until it begins to sag and then cut it, too. Leave the foliage.

It will remain attractive indoors.

If you want to encourage the plant to bloom again, move it outside in early summer. Keep it in a shady spot and be sure to keep it watered until mid-August. At that point, withhold water and let the foliage die back.

Once that happens, cut the old foliage. You may want to remove the bulb from the pot and move it into a relatively cool, dry spot in your home. After a couple of months of this treatment, you should notice that the tip of a new flower stalk is showing at the top of the bulb.

At that point, repot the bulb with fresh soil and repeat the process for inducing bloom in the house.

You can keep healthy Amaryllis going for years as long as you provide suitable conditions for growth and dormancy. •

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in the garden { winter blooms }

Jazz up your garden

winter

窶｢

Hellaborus

ﾆ値air! {winter

2010 }

text by Chase Rivers

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The colorful blooms of the hellaborus plant add vibrant color and life to the winter landscape.

hellaborus { winter blooms }

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plants, there is a wealth of information available on the Internet. We found the following websites to be particularly helpful: www.hellaborus.org www.gardenweb.com These sites provide more specific information that may prove helpful in deciding if hellaborus will be a good addition to your garden.

If you need to speak with someone local who is knowledgeable about whether hellaborus is suited to your environment or if you need information specific to your soil type, contact your county’s master gardener for assistance. The master gardener program is available as a public service through the agriculture extension program in most counties. You can find your local office by Googling your state name followed by “master gardener.” These helpful trained volunteers can also guide you in the best time and method to plant hellaborus so you can enjoy their beautiful blooms next winter. •

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hen we think of gardens, we usually think of seed catalogs, flower beds filled with assorted annuals and rows of vegetables to keep us busy through the spring and summer. If you’re planning a flower or vegetable garden, now is the time to start checking those seed catalogs and deciding what to plant and when it should be planted.

If you’re an avid gardener who likes to keep your garden going and growing all year long, you may also want to include in your plans one or more perennials that bloom during the winter months. Hellaborus is one such perennial with many varieties of winter blooms.

The Lenten or Christmas Rose is one of the most wellknown and popular. Hellaborus plants typically bloom sometime between mid-December and February, depending on local temperatures and when they were planted. Their blooms add vibrant color and life to the winter landscape.

Hellaborus generally does well in most climates but does best in areas with a seasonal cycle. The plants should be introduced into your garden in warmer weather to give time for adaptation to the local climate before the colder weather sets in. Hellaborus can be planted as seeds or seedlings. If planted as seedlings, you may want to plant their pots with them for several weeks to allow time for the acclimation process before replanting them directly in the soil.

Hellaborus blooms are colorful and beautiful as illustrated in the photographs included here. As a floral designer, I have used these blooms in wedding arrangements and bridal bouquets with positive results. I do not, however, use them on wedding cakes because they are not edible and could cause illness if ingested.

It is important to note that the roots of hellaborus plants are poisonous to people and animals; thus, the roots should be completely underground and well-covered with mulch to protect pets and wildlife who may visit your garden. If you include hellaborus among your plantings, you will need to take particular care to keep the roots inaccessible to children and pets.

If you want more information about hellaborus varieties and specifications for growing these beautiful

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{we love weddings}

Add flair to

A bride’s bouquet should be as striking as the bride herself. Winter offers a number of color and floral choices that will create a bouquet to suit the bride’s style and personality. Regardless of the season, there is a combination perfect for every bride. These bouquets demonstrate two extremes in the winter palette…cool whites and fiery reds.

your winter

wedding

ƒlair! {winter

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photos and bouquet designs by Chase Rivers

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The heat is on with this asymmetrical bouquet of fiery red dahlias, rich black baccara roses, mink proteas, rich chocolatey mini calla lilies, kangaroo paw, dangly eucalyptus foliage. Waves of green phalaenopsis and cymbidium orchids add a dramatic finishing touch. This hot red and warm chocolate bouquet will add warmth and color to your winter wedding.

Like snow on evergreen, this lush white bouquet with woody green accents is understated beauty and cool elegance. This winter white bouquet is made up of pure white hydrangeas, gladiolus blooms, escimo roses, tulips, mini calla lilies, beautifully scented white stock and a wave of woody scabiosa pods. The delicate white ribbon with silvery accents and green satin ribbon add just the right finishing touches.

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M

Maples Wedding Cakes

Simple.

Elegant.

Delicious.

Taste your dreams come true. www.maplesweddingcakes.com 352 W. Northfield Blvd., Suite 4E, Murfreesboro, TN 37129 Nashville Office by Appointment only

{615.867.2229}

we love weddings

Designer - Jay Qualls, Maples Wedding Cakes photos by Dove Photography

ƒlair! {winter

2010 }

WEDDING STYLE and TASTE

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It goes without saying that brides are the “stars” of their weddings, commanding complete attention as they radiate beauty and romance. In a similar fashion, wedding cakes are the centerpiece of the reception. Couples take great care in choosing just the right cake to be made by just the right provider.

Hours are spent crafting a cake that will bring “oooh’s” and “aaah’s’” as well as “Mmm’s” when guests first sample the slices. Designing and baking cakes for weddings is a skilled profession, often resulting in works of art such as the cakes displayed here. Cake designer Jay Qualls of Maples Wedding Cakes, Murfreesboro, TN, is among the best in his field, making the creation of an elaborate, delicious, and beautiful wedding confection seem like a “piece of cake.”

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we love weddings

SERENITY & SIMPLICITY

ﾆ値air! {winter

2010 }

Clean, simple, but sophisticated lines make this cake a standout. The base fondant is a soft ivory with a satin champagne ribbon around each layer. Oversized stylized gum paste flowers on layer ledges add just the right touch to complete the overall effect. The eight-inch middle layer adds a bit of whimsy to the formality of this original design. The layers are yellow butter pound cake with buttercream and white chocolate fondant icing. This cake shows up beautifully in the wedding photographs.

It is ideal for the couple who want beauty and flavor presented in a unique design.

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Latte & Chocolate Chocolate is more than a flavor; itâ&#x20AC;&#x2122;s also a color. Creamy milk chocolate and warm latte combine to give this cake its individuality.

Inspired by a china pattern, the cream piped design was repeated around the sides of the cake. Designs on the taller layers were made by embossing the fondant and then piping over the impression.

The cream beaded border around the base of each layer finishes the look. The intricate design and the disparity in layer sizes results in a statuesque and stunning creation that exhibits the trademark originality of Maplesâ&#x20AC;&#x2122; Wedding Cakes.

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person of interest { J.M. Kearns }

Hazelnuts & the

heart

ƒlair! {winter

2010 }

by J.M. Kearns

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This is a story about the holidays and how they pull at the heart.

But it doesn’t take place in November or December.

No, it happens at the end of summer, when a man and a woman met for the first time in person, after finding each other online and building a very intense long-distance connection for several months. I was that man, and I travelled the 800 miles to meet her, and a couple of days later I had a life-altering experience – triggered, oddly enough, by a recipe for turkey stuffing.

I should say that I was at that

point on the romantic journey when painful knowledge threatens to trump loneliness, and you’re afraid that you may very well stay alone. I still wanted that elusive mixture of romance and friendship that we call love, but part of me was starting to doubt that I would ever find it. And if I’m going to be really honest, part of me thought I might not be worthy. Maybe I hadn’t grown, or healed, enough from my past relationship; maybe I was still

{Better Love Next Time } sonings. She said that she was very partial to thyme. She didn’t need to use too much sage because a crucial ingredient in her stuffing (along with the dried cherries) was Jimmy Dean “hot and sagey” sausage.

She went on for a while in this vein, deciding not to go in a mushroom direction, gently steering away from chestnuts, opting for roasted hazelnuts. She said that she would have to rub the hazelnuts in a cloth to get rid of the skins or they would do that awful thing to the back of your teeth, like oversteeped tea.

I felt as if she was standing in her kitchen and it was my kitchen too. I felt as if she had convictions about what a group of people should be served on a festive day. I felt as if she was an artist who thought that when people gather at a table in honor of an occasion – or simply in honor of being together – things should be just so. They should be a certain way, worth going to some trouble to create.

I noticed her hands. They were long-fingered and looked capable of amazing feats. They were shapely: if fingers were legs these would be called gorgeous gams. They had some age in them, a lot of experience, but they didn’t look old. I thought being touched by them was an amazing concept. Silver rings decorated a thumb and finger. The nails were a fading brick color, not particularly long. Her hands were clever and womanly. And they were constantly moving, as if she was signing at the same time as she spoke, signing in some language of her own. I took one of them in mine and she caught her breath and lost her train of thought.

“Go ahead,” I said. And she did.

Now you may be thinking, You liked her because you wanted a mom to cook for you. But no, that wasn’t exactly it. In fact I was reminded of my dad, how he used to get up early on Christmas morning and stand in the kitchen and assemble the world’s simplest stuffing in a big blue bowl and get the bird ready. My mother was what in the mid-twentieth century was called a “good cook”, but at this moment in Cape May at the start of the twentyfirst century, I thought of him. In his striped pajamas, his hair tufted and his stubble unbladed, my lawyer father who seemed like a different person than when he was dressed for “the office”, would stand in the kitchen and hum a Nat King Cole song in that strange baritone that seemed to get caught in the trench of its own resonance, like a hockey skate trapped in a groove on the ice. Of all the people in my family – and there were six of us – he was the one who cared most that we gathered at appointed hours (often three times a day!) and sat around a table together and one person talked at a time and everyone else listened. He was gone now, and it seemed that maybe I – the son who had always accused myself of not taking after my dad – was currently the family member most obsessed with this priority.

And that may be why it was so important to me that this woman across from me cared about the same thing. On top of that, I got the feeling that she brought to that table some level of creativity, of wiccan skill, that might take life to

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that same guy who had failed before.

So there we were, sitting in a restaurant in a seaside resort town, Cape May actually. Which is in New Jersey, which I hadn’t associated with all things beautiful. But sometimes life opens your eyes and you see something new. And in this case New Jersey meant Victorian houses and the Atlantic Ocean. And a little restaurant with a nautical theme.

We weren’t sitting on the main floor where the old bar was and the dark wooden booths and the marlin on the wall. No, we were in a raised area looking out on a back lane, an alcove where the tables were blonde and some of the women were too – but the one across from me was a brunette. The alcove was brighter, with more of a lunch atmosphere, and that is what we were doing on a Tuesday in early September, four months after we’d met online and four days after we’d first met in person.

We were having lunch when I realized that without even trying, this woman could talk about things that made my universe lurch into a new position, from which I had a whole new view. We had gotten to know each other pretty well on the longdistance telephone, and had liked the look of each other when we met at the airport. But so far magic had not happened – not until this moment.

What was she talking about?

Well, she was explaining to me her idea of a good stuffing for a holiday turkey. She was saying it should not be too clever, it had to begin with the basics: the staled sourdough bread, the onions, and the right sea-

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featured author { J.M. Kearns }

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a place where my family had not been, more elaborate and more earthy at the same time. It seemed to me that I was being summoned on a great adventure.

We stepped out into the street and walked along the pedestrian mall which smelled like fudge and suntan oil and the sea. We stopped where stairs went up to an office that she had to visit, on some errand related to the old Cape May hotel where she did about a hundred different jobs. We stood still, parting a steady river of vacationers.

We agreed to meet later that afternoon and then I kissed her. It felt as if a Paris photographer was snapping one of those classic black and whites. A little self-conscious, a little public. But it was good. The kiss was dreamy good, and then she went up the stairs and I stood in the moving street.

And then the strange thing happened. A feeling rose up and engulfed me. I didn’t know if it was sadness or happiness, but it felt like it had the power to sweep my old world away. And it made me want to cry. So I knelt down by a decorative tree and I did.

When I look back on it now, I can make sense of that feeling. It was a bittersweet joy. Bittersweet because a new world was beginning, and there’s always a pang to that. What else? If I had to name the other ingredients, I’d say there was sadness, a little fear perhaps. Gratitude, and relief. A small miracle had happened, and miracles shred your defenses.

When you’ve had your heart broken a time or two, you realize that

what you are looking for in a partner goes beyond attraction to something deeper. You want a kindred spirit. But you’re harder to fool, and sometimes you think you’ll never find that person. That’s what did me in: a sense that I had wanted this to happen, but I hadn’t really believed it would. And yet, somehow, it had.

And strangely, a whole lot of things I had lost were coming back to me.

This woman, effortlessly, was making them return.

I felt as if a new version of me was standing in my shoes. This guy seemed familiar, as if he’d been in the wings for a while, and as if I’d known him long ago. I liked him.

I could clearly see that the other guy, the one now replaced, was not quite me, but an injured stand-in who had done his best until I was ready to return.

Some people think that love means letting go of the past. You climb in a boat and set sail for tomorrow, throwing all your baggage overboard. But I don’t agree. When you find the soul you really belong with, what you get is a renewed

past, one in which the pieces fit better into place.

Instead of a severance there is a restoration.

It feels like you’re coming home again. You find yourself reconnected to people and things you may have thought you’d lost. I found my father, still mixing up bread and onions on a Christmas morning, somewhere in my own heart.

Now they say that the proof of the stuffing is in the eating. Or something like that. So I need to tell you that a couple of years later, I got to sample that very recipe at a dinner table in our own house where a bunch of stray souls had gathered to eat turkey, drink many things, and pass a guitar around on Christmas evening. It was a wonderful, festive meal, the kind I had been missing for years, and I saw, not for the first time, that my circle of friends had been mysteriously enriched by the woman who had come to live with me.

And the stuffing? It was delicious. •

J.M. Kearns ƒlair! sits down for a

revealing interview with this insightful author Interview by Rachel Owen

Best-selling author J.M. Kearns recently sat down with flair! to share a few thoughts about his newest book, Better Love Next Time, the sequel to Why Mr. Right Can’t Find You. Better Love Next Time is an incredibly insightful review of failed love relationships and how to learn from them.

Kearns provides all the tools necessary for both men and women to gain confidence in the existence of the right long-term partner--no matter how many failed attempts.

ardent student of human psychology.

And I guess I have been doing research for both my relationship books since I was born. I’ve seen my own relationships--and everyone else’s that I have known--as basically an on-going novel that I could study and solve like a puzzle.

If you want to learn how to fix a car, it’s not going to do you any good to be around cars that run great all the time. The way you learn to be a good mechanic is by dealing with cars that have problems. And for that reason, I feel like my own very checkered career in relationships also stood me in good stead; I got my heart broken several times in a major way, and I messed up lots of times. flair!: In most relationship books, there is usually the heartbroken reader and the villainous other person.

But you don’t assume that the reader had nothing to do with things going wrong.

Kearns: That’s true. I think both people usually have something to

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flair!: J.M., Better Love Next Time is a rather deep exploration of failed relationships and delves into the psychological effects of one relationship on the next. This is somewhat of a sequel to Why Mr. Right Can’t Find You, which is a guide to meeting the right person, but this is

a bit heavier topic. What made you decide to write this book?

Kearns: Julia Kellaway, my British publisher at Vermillion, suggested I write a sequel about breakups.

When I explored the existing books on this subject, I found most of them to be focused on superficial escapism, Haagen Dazs, and how to kill your pain. So I considered focusing on dealing with the pain, what it feels like and the aftermath of a breakup, but that didn’t seem like enough of a book to me.

Then, I thought about the fact that if you don’t figure out the past it continues to use you as its puppet.

That created a bridge between past and present: if you don’t examine the relationship that failed, you may repeat it forever ad nauseam. Now there was a book! flair!: What sort of research did you do to prepare to write the book?

Kearns: I have a PhD in philosophy and was a counselor at Nashville’s Crisis Center; I have always been an

Available at Amazon.com, $18.95

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person of interest { J.M. Kearns }

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do with it. But my book isn’t about assigning blame, it’s about finding causes. flair!: If there is a villain in your book, it’s probably the human ego, right?

Kearns: Right! I see the ego as the dangerous part of the human psyche. The main point I’m making is that when you get your heart broken, when you are in love for a while and your partner dumps you, the ego tends to rise up and say, “This is way too painful and humiliating, so I am going to take over and keep the heart grounded. I won’t allow the heart to take risks because my dignity is at stake.” That’s how you become too well defended. That’s one way in which the past can curse you if you don’t deal with it. flair!: I was fascinated by what you wrote about “rebound logic.”

Can you talk about that?

Kearns: Yes. We all know that expression “on the rebound”; we use it to warn people. I think it’s a really smart sort of folk wisdom that people have. “Don’t get involved with that guy, because he’s on the rebound.”

We sense that you’re not going to find happiness with him.

I’m saying in the book that a lot more of us are still living in a rebound universe than we realize. A lot of people can be classified as the “walking wounded,” which again is one of the main focuses of the book. flair!: How can we be on the rebound and not really be aware?

Kearns: The past, unless it’s dealt with, remains fresh. People think that time heals all wounds, but as soon as you get seriously involved with a new person, the past will slide into the back seat of your car, ready to sabotage you.

When you’re in the grip of rebound logic, you are actually seeing your new partner through the filter of the past. You haven’t made peace with it, or learned from it. You’re in a weird love triangle consisting of you, your new partner and the distorted ghost of your ex! You aren’t yet free. flair!: That begs a question: when a person has been cheated on, and they want to find a new partner who won’t hurt them, what is it they should be looking for?

Kearns: Believe it or not, I actually give the solution in this book! I give the formula for a person who will not leave you. One of the book’s big selling points! flair!: You sound a bit puckish when you say that. Are you kidding?

Kearns: Only a little. There is no such thing as “the type of man or woman who will not leave their partner.” But if two people have enough in common that they would each be crazy to leave each other, that is the only insurance there really is to being left or betrayed. Find somebody with whom you are truly compatible, not only sexually but as friends.

The problem is that most people don’t choose their mates in a rational way and that’s the other big obsession of this book. The two biggest enemies of long-term couple happiness are 1) the ego when it doesn’t know its place and 2) falling in love. flair!: How can falling in love possibly be a bad thing?

Kearns: Don’t get me wrong; being in love is great. And if you love someone who is a good match for you, then it is probably one of the best things life has to offer. I’m not knocking it! But in many cases, the chemical reaction is provoked by a very inappropriate object.

My book in some ways is a deconstruction of “falling in love,” because I think it’s dangerous to stake your future on whether you’re in love with somebody or not. Unfortunately, many people use that as the ONLY criterion. Even if we hardly know the other person, we are prone to be blinded by sex or what I call in the book the In-Love Reaction.

But there’s an upside. Nature is into the idea of a soul mate. That’s what excites it! So when you meet a new person, really get to know them: bombard nature with facts. Nature will make adjustments. By finding out how much you really have in common with that person, you can actually control the “in-love reaction” – it’ll deflate if it is inappropriate and it’ll get stronger if you are a great match.

There is something deeper and more wonderful than being in love, which is actually loving someone else. flair!: In both Why Mr. Right Can’t Find You and Better Love Next Time, you really stress the importance of having things in common with your lover – compatibility. In fact, in the latter book there is a chapter called “A Workshop In Compatibility.” How can Better Love Next Time help our readers understand how to pick the right person?

Kearns: What I’m encouraging is to look back on that failed relationship and learn from it; let’s figure out whether or not you and your partner were actually a good match in the first place. If you weren’t, that relationship becomes your own personal guide to incompatibility.

There’s another benefit: realizing that you were not a good match can be an incredibly liberating, light-bulb moment. As long as you believe that

the relationship should have worked out, you could be marked for life with various feelings of failure and inadequacy. They could be about your sexuality, about your personality, your mind, your energy level – any number of things. But if you understand that the two of you just weren’t a good fit, you can exonerate yourself and look forward to a better relationship. flair!: What if you decide you were compatible with your ex after all?!

Kearns: That can be the most tragic scenario, the one that keeps you up at 4 a.m. thinking, “Darn, we could have been so good together.”

The fact is that sometimes you are a good match for each other, and yet it still crashes and burns. I devote two chapters to how that happens and how to avoid it next time.

One cause can be that one or both people just aren’t ready for a major relationship yet. Maybe there are unresolved career options – I talk about the dreaded “dream that hasn’t been acted on” – or another cause can be a tragic mismatch from the past that still controls one of you.

If you’ve blown it with a good soul mate, I show how you can learn a lot that can help you the next time you find that combo of friendship and chemistry. You’re ready to go the extra mile, to really love somebody. flair!: So in the end, would you say you are a hopeless romantic?

Kearns: I’m afraid so.

attorneys at law

“Where results, like people, matter...” TM

Craft & Sheppard is dedicated to the principles of family and community. We know that you have many choices of law firms and ask you to consider our firm... a Tennessee firm that understands the challenges and pressures of families today. Our lawyers not only work with and represent the individual, but we also work with the entire family as needed and requested by our clients. Legal issues rarely affect one person... they affect the entire family.

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J.M Kearns is also a novelist and songwriter and resides in Cape May, New Jersey with his long time partner, Debra, to whom he dedicated this book. •

CRAFT & SHEPPARD, P.L.C.

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