Athens Magazine Winter Edition 2014 by Athens Magazine

MAGAZINE

athens THE WINTER EDITION 2014

4 Familes

& 4 Stories

F aye FLEming Life After Loss

IN YOUR WORDS

Holiday Recipes ATHENS MAGAZINE

The Holiday Issue FAYE FLEMING

Table of Contents

LIFE AFTER LOSS - A STORY OF HOPE AND A LIFE RECLAIMED AFTER TRAGEDY

UNITED WAY WREATH AUCTION ANNUAL WREATH AUCTION RAISES MONEY TO SUPPORT UNITED WAY’S WEE READ PROGRAM IN CLARKE AND OCONEE COUNTIES

48 32 TRIP TO GREENVILE, SC 90-MINUTES TO ADVENTURE, FOOD AND FUN

10 LOCAL GIFT GUIDE PAGES GREAT GIFT IDEAS AND SPECIAL OFFERS FROM SHOPS AROUND TOWN

barbecue spiced turkey 2

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20 9

SPOTTED GALLERY 10 FRESH WAYS WITH MASHED POTATOES 54 4

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CALENDAR OF HOLIDAY EVENTS HOLIDAY EVENTS FOR THE WHOLE FAMILY

Letter From the Editor

All of these holiday memories of fancy table scapes, indulgent meals and calorie-laden desserts came flooding back as I read “In Your Words: Holiday Traditions.” No matter where we’re from or what our faiths may be, the time between Thanksgiving and the new year is special for most of us. A time filled with giving to causes that inspire us and gratitude for the blessings of the past year. As I participate in various events and fundraisers (like the United Way Wreath & Tree auction), I’m always reminded of the power of giving. One of the toughest interviews I’ve done this year has been with Faye Fleming, who lost her husband in a deadly fire last January. She marvels when people call her “strong,” because she’s felt so fragile since his death, but that’s exactly how I would describe her too. She may never recover fully. Would any of us completely heal from grieving a loss that runs as deep? Probably not. But Faye is using her gifts, and the

EDITORIAL STAFF ART DIRECTOR

PUBLISHER SCOT MORRISSEY

VICE PRESIDENT OF AUDIENCE MAGGIE LOUIE VICE PRESIDENT OF SALES JORDAN MAGNESS DIRECTOR OF MARKETING TINA LASETER

KARAH-LEIGH HANCOCK EDITOR ANDREA GRIFFITH-GIRTZ COPY EDITOR DONNIE FETTER WRITERS CHRIS STARRS ANDREA GRIFFITH-GIRTZ PHOTOGRAPHERS RICHARD HAMM AJ REYNOLDS

grief, to give back to others. Her story will inspire you to not only hold your loved ones close but to recognize the battles of others and use your own strengths to make a difference. Faye recently returned from a trip to Italy, which she describes as “amazing.” Travel is definitely on my list of “to do’s” for 2015, but- if you’re busy like me- you may only have time for a weekend jaunt. Foodie and journalist Andre’ Gallant takes us along as he explores the riches of Greenville, SC., which happens to be my hometown. It’s been years since I’ve lived there, although up until a few years ago, I spent every Christmas day there with my dad and grandmother. Riding through downtown to see the lights strung from the trees stack up there as some of my fondest holiday memories. From delicious food and drinks to gifts for loved ones and inspirational stories of people in our community, this issue of Athens Magazine celebrates family, giving and tradition. My wish for you is that you have the most wonderful of holiday seasons. Thank you for all the stories, feedback and support from the past year and “Cheers” to you and yours as we head into 2015! Andrea Griffith-Girtz

CONTRIBUTORS WHITNEY DOWNS BLANE MARABLE ACCOUNT EXECUTIVES CHRISTA MURPHY LAURA JACKSON TOM BENNEWITZ JOSH LYON

ADVERTISING SUPPORT MANAGER ASHLEY CATOE

ADVERTISING SUPPORT CLAIRE ARTELT

MAGAZINE

Holiday traditions are important to me; they always have been. Growing up, we celebrated on Christmas eve, with a meal served on my mother’s best china, a reading of the Christmas story and the opening of presents by the family tree. Those Christmas eve celebrations continued into my adult life and now- with a family of my own- I’m grateful my son, Noah, can experience some of the same holiday traditions of my own childhood.

athens 1 PRESS PLACE ATHENS, GA 30601 MAIL TO: P.O. BOX 912 ATHENS, GA 30601 ADVERTISING (706) 208.2282 CUSTOMER SERVICE (706) 208.2378 EDITORIAL (706) 208.2239 Athens Magazine is a registered trademark and a publication of the Magazine Division of Morris Publishing Group, LLC © 2014 Athens Banner-Herald All right reserved

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SWEET BABY BELLY BOWLS

BY ANDREA GRIFFITH-GIRTZ

Photography by Axsys Design

Newborn Jackson Deaton is photographed in a bowl created from a mold of his mother Andrea’s pregnant belly.

“It is just amazingly sweet to see a fresh baby snuggled in their own belly bowl.” On an early summer morning at the studio of designer Tina McCullough, young mother-to-be Andrea Vidmar Deaton is in discussions about a piece to celebrate the birth of her second child, Jackson. This belly bowl is a gift from Andrea’s mother, Marilyn, and will feature the hand prints of Andrea’s firstborn, daughter Abigail. Marilyn and 2-year-old Abigail accompanied Andrea to the fitting, which should be scheduled in the ninth month of pregnancy. Expectant mothers who turn the fitting into a “family affair” make it easier for McCullough to envision the bowl’s unique design.

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“I once had an audience of about 20 family members that came out to the studio to witness a fitting,” says McCullough. “I get to know the families, what’s meaningful to them and symbols they treasure. Then, I use it as inspiration for the designs.” With Andrea’s pregnant belly on display, the artist takes an impression, patting gently around the sides of the clay mold. It will take a few weeks for the bowl to be designed, dried and fired, but McCullough will finish it in time for Baby Jackson’s arrival and his newborn photos. “It is just amazingly sweet to see a fresh baby snuggled in their own belly bowl,” she

says, recalling the time she delivered a bowl to the home of a “very fussy baby boy and a frazzled sleep deprived mommy.” McCullough says she placed the bowl on the new mother’s dining table. She then wrapped the new baby up and put him inside. “He quieted down,” McCullough remembers. “He was happy to be home.” Baby Belly Bowls are $400 in the studio and $475 if the clay mold is brought to your home. Kits can also be ordered. For more information, call (706) 248-1227 or visit www.sweetbabybellybowls.net.

Photography by Axsys Design at www.axsysdesign.com

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QUESTIONS WITH LAURA ALLEN

ast Georgia Red Cross Executive Director Laura Allen joined the organization less than a year ago, but she’s already lead relief efforts through

a major snowstorm and spent time with Namik Hodzic, secretary general for the Red Cross Society of Bosnia and Herzegovina. With a degree in humanities from the University of Georgia and an MBA from Terry College of Business, Allen has settled into her new role and started to develop strategies for the new year.

You started at the Red Cross in February during the snowstorm of 2014. How was that as an introduction to the job as Red Cross executive director? It was the perfect introduction. I got to watch our wonderful volunteers in action during my very first week. I saw our mission fulfilled as we ensured that everyone had basic needs such as shelter and food during inclement weather. It was much better than sitting behind a desk.

What has been your most memorable moment or accomplishment of 2014? Joining the American Red Cross has without any doubt been an extremely rewarding decision and experience as a whole. Making this transition has certainly been the largest change in my professional career not only during this past year, but in the past decade. I feel incredibly lucky to be a part of this team and love our mission and work that we do every day in our local 8

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community and around the world. In my personal life, the most memorable and exciting moment is that my younger brother David became engaged to his incredible girlfriend of four years in August. I couldn’t have found someone more perfect for him, and I’m so excited for her to join our family.

How do you expect the organization to evolve next year? The American Red Cross is making many changes to address the increasing demand for our services. Thus, we have outlined a nationwide plan to be able to help more people while keeping our costs low so that we can be the best stewards of our donor dollars. Over the next year, there will be an increased emphasis on volunteer experience. Also, many of our volunteers have served with us for years or decades, but to reach and help more people, we will need to recruit and train new volunteers to supplement existing efforts. After onboarding, we will work to ensure that all volunteers have a positive and rewarding experience so that they stay with

us year after year.

What do you like to do in your time away from the Red Cross? I have an 8-year-old daughter who is a pure joy. We have a lot of fun together. We do yoga, play Uno (she usually wins), sometimes we just talk, but whatever it is that we’re doing, we have a great time. I also love attending and volunteering at Athens Church. It’s a wonderful environment for families and singles of all ages. It is a community-focused organization that is making a significant impact with hundreds of individuals and the community as a whole. It is my favorite place to be in Athens.

Do you have any holiday traditions that you’re looking forward to? All of it. I love both Thanksgiving and Christmas. These particular holidays are a time for me that is focused around my faith, gratitude, community and family. It doesn’t get any better than that.

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BEAUTIFUL FRENCH APPLE TART

Story by Sara Moulton Photos by Matthew Mead

Ever walk past a French bakery with one of those impossibly elegant apple tarts in the window, the ones with the apple slices fanned out in the shape of a flower? Nothing you could ever make at home, right? Wrong. It’s so much easier than it looks. The ingredients of a tart are simple: apples, pie dough, sugar, butter and apricot jam. The apples are Golden Delicious, which aren’t my favorite to eat raw, but which turn into a different animal — intense and honeyed — when baked. They also hold their shape beautifully when cooked. I tried out several variations of the pie dough before settling on this butter-based one as my favorite. No surprise, really. I’ve always preferred the taste of butter to lard or shortening. Yes, those other fats produce a flaky crust, but I found that by going with a high percentage of butter to flour, my butter-based dough was plenty flaky. FRENCH APPLE TART Start to finish: 3 1/2 hours (45 minutes active) Servings: 8 For the dough: 1 1/4 cups all-purpose flour 1/4 teaspoon table salt 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes 2 to 4 tablespoons ice water For the filling: 6 Golden Delicious apples 3 tablespoons sugar 1/2 stick cold butter, thinly sliced 1/2 cup apricot jam 2 tablespoons water Vanilla ice cream or sweetened whipped 14

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cream, to serve To make the dough, in a large bowl stir together the flour and the salt. Add the butter and, working quickly, use your fingertips or a pastry blender to mix the dough until most of mixture resembles coarse meal with some pea-sized lumps. Drizzle 2 tablespoons of ice water evenly over the mixture and gently stir with a fork until incorporated. Gently squeeze a small handful of the dough. It should hold together without crumbling apart. If it doesn’t, add more ice water, 1 tablespoon at a time, stirring 2 or 3 times after each addition, until the dough comes together. Do not overwork the dough or the pastry will be tough. Turn the dough out onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once in a forward motion to help distribute the butter. Gather all of the dough together and form it, rotating it on work surface, into a disk. Wrap the disk in plastic, then chill for 1 hour, or until firm. Once the dough is chilled, heat the oven to 375 F. On a lightly floured surface, roll out the dough into a 13-inch round. Fit it into a 10-inch tart pan with a removable bottom, gently working the dough into the base and trimming any excess. Cover and chill for 1 hour. Meanwhile, make the filling. Peel the apples, then cut them in half top to bottom. Using a melon baller, remove and discard the cores. Arrange the apples cut side down on a cutting board. Using a very sharp knife, slice the apple halves crosswise into 1/16-inch slices, but stopping the knife before cutting all the way to the cutting board. The apple slices should still be attached at the bottom.

When you have sliced all the apples in this fashion, turn each on its side so the bottom, unsliced part of the apple is exposed, and cut off about 1/4-inch of the bottom to remove the part of the apple that has not been sliced through. Keeping the slices together, arrange 8 apple halves like the spokes of a wheel in the chilled crust, leaving a gap in the center of the spokes. Press down on the apple halves to spread the slices slightly. Arrange the remaining apple slices in concentric circles in the center of the tart to resemble the shape of a rose. Sprinkle the sugar on top of the apples, top with butter slices and bake in the middle of the oven for 45 to 50 minutes, or until the crust is cooked through and the apples are golden brown. Meanwhile, in a small saucepan combine the jam and water. Bring to a simmer over low heat, then pour through a mesh strainer. Discard any solids. As soon as the tart comes out of the oven, use a pastry brush to brush it with the jam mixture. Set aside to cool. Serve each portion with a small scoop of ice cream or spoonful of whipped cream. Nutrition information per serving: 340 calories; 160 calories from fat (47 percent of total calories); 18 g fat (11 g saturated; 0.5 g trans fats); 45 mg cholesterol; 47 g carbohydrate; 2 g fiber; 24 g sugar; 3 g protein; 85 mg sodium.

TIPS FOR THE PERFECT TART : Be sure the butter is very cold. Don’t mix the butter into the flour too thoroughly. Some pea-sized lumps are fine. After you add the water, try to mix the dough as little as possible. Water plus kneading stimulates the production of gluten strands in the flour, which will make your dough tough. Be sure you allow time for the dough to rest in the refrigerator, both after you make it and again after you roll it out. After you’ve rolled out the dough, ease it back into the tart tin. Don’t stretch it to fit; it will only shrink back.

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BARBECUE SPICED TURKEY

Makes a 12- to 14-pound turkey with gravy Start to finish: 3 hours (30 minutes active) 4 large yellow onions, quartered 2 tablespoons packed brown sugar 2 tablespoons smoked paprika 1 tablespoon dried thyme 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons onion powder 2 teaspoons garlic powder 1/2 teaspoon cayenne (optional, more or less to taste) 2 tablespoons olive oil Kosher salt and ground black pepper 4 tablespoons (1/2 stick) unsalted butter, softened 12- to 14-pound turkey 1/2 cup dry white wine 2 cups turkey, chicken or vegetable stock 2 tablespoons tomato paste 2 tablespoons cider vinegar 1 1/2 tablespoons instant flour, such as Wondra 16

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BY ALISON LADMAN Heat the oven to 375 F. Scatter the onions over the bottom of a roasting pan and fit a roasting rack over them.

Remove the rack from the pan and use a slotted spoon to lift the onions out and transfer to a blender.

In a medium bowl, mix together the brown sugar, paprika, thyme, cumin, chili powder, onion powder, garlic powder, cayenne, olive oil, 2 teaspoons salt and 2 teaspoons black pepper. Mix well, then add the butter and mash together to form a smooth paste.

Place the roasting pan over medium heat on the stovetop and add the wine. Bring to a simmer and use a wooden spoon to scrape the bottom of the pan to loosen any browned bits. Whisk in the stock, tomato paste and vinegar. Sprinkle in the flour, whisking and heating until the gravy thickens.

Use paper towels to pat the turkey dry all over. Smear the spiced butter mixture all over the turkey, being sure to get it under the skin as well as in the cavity. Place the turkey on the rack in the prepared pan. Roast for 2 to 2 1/2 hours, covering the turkey with foil if the skin begins to darken too much. By the end of roasting, the temperature of the breast should reach 160 F and the thigh should reach 170 F. Move the turkey to a serving platter and cover first with a layer of foil, then with several layers of clean kitchen towels to keep warm.

Carefully pour the gravy from the pan into the blender with the onions. Puree until smooth. Adjust the seasoning with additional salt and black pepper, if needed. Serve with the turkey. Nutrition information per serving (based on 18 servings): 380 calories; 130 calories from fat (34 percent of total calories); 15 g fat (5 g saturated; 0 g trans fats); 195 mg cholesterol; 6 g carbohydrate; 1 g fiber; 3 g sugar; 51 g protein; 390 mg sodium.

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A New Year A New You BY CHRIS STARRS

WHEN THE NEW YEAR ROLLS IN, AND WITH IT YOUR ANNUAL VOWS TO TAKE STEPS TO BECOME A BETTER YOU, ARE THERE ANY GUARANTEES IN THE ENTIRE PROCESS?

Yes. If you summon up an ambitious list of self “I tell people to avoid making big all-or-nothing statements or have all-or-nothing strategies,” McLean, LCSW, CIRT, says. “Those kinds of things are overwhelming to people and sets them up to fail. One of the things I talk to people about when they’re trying to make changes is that instead of enlisting their inner-critic or inner-drill sergeant, work on self-compassion and positive self-talk. Selfcriticism doesn’t lead to lasting change.” OK, then. What’s a better way to get started, and a better way to succeed? 18

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“I think change happens gradually and I think the way we make change is when we take small steps with small goals,” McLean says. “It’s sort of that diet mentality, that you’ve got to do something perfectly for a month and then you’re going to fall off the wagon because it’s so difficult. “But you can set smaller goals, like walking for 20 minutes each day or meditating for 10 minutes a day. And when you’re successful with that, give yourself credit for any success you have.”

and sometimes it takes a fresh pair of eyes to get insight into how to make those changes.

“I believe in the concept that we’re not meant to go through life all on our own making these changes. We all need help from time to time and I wouldn’t be in the business that I’m in if I didn’t believe “I THINK CHANGE that. There’s a lot of stuff people can do on their own … (but) therapy can be HAPPENS GRADUALLY helpful to people who look at the negative AND I THINK THE WAY patterns in their life with the idea of WE MAKE CHANGE IS making changes.

WHEN WE TAKE SMALL STEPS WITH SMALL GOALS.”

Finally, McLean recommends that no matter the circumstance or time of year to consider some sort of mind/body practice, like meditation or yoga.

McLean, who along with Claire Zimmerman, LCSW, CIRT, founded Counseling Associates for Well-Being “Meditation is helpful to people for finding (which has offices in Athens and Madison) in 2012, more balance and stress-relief,” she says. “People can adds that it might also be a good idea to consider create changes for themselves by joining a meditation taking on things, rather than banning them. practice or a yoga group. With meditation, people are less reactive to stress and are more and more in the “Start with a small goal and try to add something moment, which helps people be happier.” positive,” she says. “Instead of taking something taboo away, think about adding something, like walking, or For more information on Counseling Associates for taking the stairs instead of the elevator; small changes Well-Being, visit www.ca4wellbeing.com that can be maintained.” McLean is also adamant that positive change is difficult to achieve without someone to help weather the difficult days – an accountability partner, if you will. “It’s so hard for people to make these kinds of changes completely on their own,” she says. “It’s a good idea to get a friend to do things with, join a group or see a therapist. People have really ingrained patterns and some of that has to do with their beliefs and their habits,

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BRIGHT LIGHTS, BIG HEARTS IN THE CLASSIC CITY! ESP (EXTRA SPECIAL PEOPLE) BEAUTY QUEEN: SUZANNE MCLANAHAN . THE CLASSIC CENTER IN ATHENS GEORGIA. SATURDAY, FEB. 8, 2014 Photo by: Sally Gustafson

Spotted Galleries 2014 20

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2014 OCONEE FALL FESTIVAL

CLARKE/OCONEE HEART WALK

FLAGPOLE MUSIC AWARDS 2014

Thursday June 19th, 2014 at The Morton Theatre. Photo of Cassie Wright and Wesley Wright Photographer: Sally Gustafson

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spotted continued

FLAGPOLE MUSIC AWARDS 2014

Thursday June 19th, 2014 at The Morton Theatre. Photo of DJ Mahogany Photographer: Sally Gustafson

Bright Lights, Big Hearts in the Classic City, ESP (Extra

Athens Chamber 111th Annual Meeting Photo

Special People) Photo of Laura Whitaker and Sherri

of Sunita Singh, Christy Terrell, and Liz Dalton at the

Goggin The Classic Center in Athens Georgia. Saturday,

Classic Center February 17th, 2014

February 8th, 2014

Photos by: Sally Gustafson

Photo by: Sally Gustafson

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SNEAK PEEK OF

ATHENS MAGAZINE 2015 BRIDAL ISSUE

KEEP YOUR EYES OPEN FOR THE 2015 BRIDAL ISSUE HITS STREET FEB 2015 HOTTEST MENU TRENDS LOCAL WEDDINGS THE GUY SIDE OF WEDDING PLANNING GREAT HONEYMOON ESCAPES AND MUCH MUCH MORE!

Photo by Alyssa Alig Styled and designed by Whitewood Events

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IN YOUR WORDS

IN YOUR WORDS: 4 FAMILIES

4 TRADITIONS When my husband and I married, we, like many other couples, had no idea what we were getting into, but we knew two things for sure: We wanted a big family and we wanted to be rooted in tradition. Our backgrounds are Italian and Cuban, so we knew the blend would be easy. We love big celebrations, good food and friends. During the Christmas holiday season, we celebrate both Christmas and Los Reyes Magos (a celebration of the Ephiphany). The celebration for Los Reyes Magos has taken on many different forms, but for the last 10 years it has become a standard celebration. As our five children grew, the celebration became more meaningful, and the gathering became larger and larger. Today, the estimated number of people who come in and out of our house in the course of eight hours is approximately 80. So, what do we do exactly? It begins with the cooking of many Cuban dishes –picadillo (a ground beef dish), yucca (a root vegetable served with garlic oil), arroz y frijoles (black beans and rice), Camarones al ajillo (garlic shrimp), tortilla (a Spanish omelette), roasted pork, and chicharitas (plaintain chips). The cooking is a week-long event and everyone helps. The night before the party, our children leave out their shoes, so the

LINDA BOZA

Kings can fill them with gifts. After all, it was the Kings who brought gifts to baby Jesus, not Santa Claus. Then we prepare for the guests to arrive by rearranging our house. The entire family room is transformed into a large dance floor. The party itself is pretty self-explanatory. Our guests eat, drink, dance, and have fun. They come when they want and leave (or don’t leave) when they want. When most guests are gone, and the party begins to die down, we serve Café con Leche (steamed milk with espresso) and continue until the last guest leaves or finds a place to rest their weary heads. In the morning, many guests return between 9 am and noon. The only requirement is that the guest comes in pajamas because that’s all we can manage after a few hours of sleep. We serve homemade Cuban hot chocolate and churros. Guests linger at the table or lounge on the couches and reminisce about the night before. Some are more alert than others, but we always know that a good time was had by all.

IN YOUR WORDS

RAVEN BENNETT 28

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Growing up with a career military father coupled with being an only child, life was always adventurous, fast paced and at times challenging. Many of those challenges often came during the holidays. Living hundreds and sometimes thousands of miles away from our extended family, we often felt disconnected and isolated. Military families never really experience “hometown” life or across town trips with grandparents and cousins. Attempting to travel during the holidays was usually met with long road trips or not so fun flights with layovers, crowded airports and short visits with our loved ones. One year, my parents decided that we would instead create our own extended family for the holidays.

My dad began inviting the soldiers in his command, those who were single or with young families who may not have the time or resources to travel; those who shared our same feeling of wanting to fellowship with family during the holidays. We started this tradition before cellphones, social media and the guest list has at times included more than 70 people including many children. We prepare all the food and only ask that guests bring grateful hearts and lots of smiles. Fortunately, 28 years, 17 states and two countries later, this tradition still remains. It has grown from not only other military families, but anyone we come in contact with who are homesick or disconnected from their loved ones during the holidays. Over the years, this Thanksgiving tradition began to include hosting Christmas dinners in the same spirit of sharing and fellowship with our own created families. Although my dad retired from active duty many years ago, people still contact or reach out to him to make sure dinner is “still on.” When I became an adult and started my own family, I never hesitated to continue this tradition with my parents. These wonderful traditions have instilled a lifelong passion of volunteerism I share with my sons. I am forever grateful for the experience and opportunities of growing up in a military family and learning the true value of family- those we create by design and those who are always in our hearts during the holidays. We look forward to this family tradition every year.

Christmas traditions from Ecuador – Why we celebrate Christmas on the 24th In the same way we wait for the arrival of a newborn at the hospital with family and friends, we celebrate the arrival of Jesus. We get together on Christmas Eve in the evening, pray the “Novena” and finish with a living representation of the Nativity or “Nacimiento Viviente,” which is what we call it. Christmas is a very special time of the year. It’s a religious festival, a time to get together as a family and time to celebrate a lot of traditions. Christmas in Ecuador starts with “La Novena” nine days before Christmas day. We get together with family and friends in different houses every day to pray and sing Villancicos to Jesus. During this period, we also prepare for the “Nacimiento Viviente,” which is a very important event, especially for the younger ones of the family who take their “job” very seriously. Dinner on Christmas Eve is very special and starts close to midnight. We normally have turkey and other families invited to the dinner prepare special dishes. Some will bring desserts, others salads, but the host always provides the main dish, which is the turkey. It’s also a tradition that every house have the “Panetone” so family and friends can eat the sweet bread after dinner and drink coffee.

IN YOUR WORDS

At midnight, Jesus is born and brings with him gifts for all the kids. In some towns, fireworks mark this special moment. It is a way to express our happiness and welcome the Savior. Kids open the presents and start playing with some of the toys until they fall asleep. On Christmas day, we will get together again for the leftovers, or “Recalentado.” Kids continue playing with the new toys and share a good time with other kids and the family.

NORIS DIAZ

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IN YOUR WORDS

Ginger Lehmann

electing a pattern for expensive plates and saucers that my fiance and I would likely never use seemed a little silly. Nevertheless, I chose Evergreen by Noritake, a delicate green pattern that reminded me of the china that had been displayed in my mother’s cabinet when I was a child. I loved it, and the collection that accumulated was one of my treasures, albeit one that never saw the light of day during the early years of child-rearing. Eventually, the dishes were displayed in a similar cabinet in our dining room, where everyone knew they were absolutely off limits. When we decided to spend our first Christmas day together as a family in a new house, the kids wondered what we would do about Christmas dinner, which was usually served at their Grandparents’ house. I decided to prepare a “Christmas feast” just for our family, and I would make it extra special by using the precious china plates and serving dishes. The meal was delectable. My husband and I prepared prime rib with mashed potatoes and gravy, roasted brussel sprouts, spinach salad and fresh bread. We used cloth napkins with napkin rings and crystal glassware (that all actually matched). The elegant place settings and the exquisite meal cre-

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ated an air of formality. We dressed for the occasion; the conversation was quieter, the manners were elevated, and the typical unwelcome background noises were absent. It was lovely. A few weeks later, I asked my kids to name their favorite part of that Christmas. To my utter amazement, they unanimously agreed that it had been our “fancy” family dinner when we used the special dishes. They felt honored that I would allow them to use the fragile china plates and crystal glasses, and they wondered when the next special meal would be. While I had been nervous that an expensive plate would get broken, or a glass chipped, I began to see the real value in the traditions that were being created. As the following holiday rolled around, it was clear that our fancy family dinner would be a Christmas tradition. When the kids heard we would be traveling out of town that year, they wanted to make sure that it would not be forgotten. So, we planned a night prior to the actual holiday, and we pulled out the Evergreen dishes (which were all still intact, I might add), and we continued our new tradition. I wasn’t even worried about a dish getting cracked. The moments and memories had become a precious treasure.

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HOLIDAY TRAVEL:

WEEKEND IN GREENVILLE, SC Over the years, the city’s regional reputation had become so blah that the local tourism board of Greenville used its own bland repute in its favor, adopting the slogan, “Yeah, that Greenville”, which won them this year’s Governor’s Cup Tourism Award.

But Greenville not only boasts a revitalized downtown filled with restaurants, shopping and even a minor league baseball team, it’s a grown-up city where international corporations and banks are proud to set up headquarters. Outdoor activities and a bustling nightlife have blossomed to entertain the growing number of families and young professionals moving to the city. As the city is only a 90-minute drive north up Interstate 85 from Athens, all of Greenville’s riches are accessible to Classic City denizens. Here’s our guide to filling up a weekend with fun in South Carolina’s upcountry metropolis.

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Riverside bike rides, craft beer, fine dining and a downtown moonshine distillery may not be what crosses the mind when one thinks about Greenville, S.C. Fill the afternoon, after filling you belly, with a selection of Greenvilleâ&#x20AC;&#x2122;s family-friendly and cultural assets.

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No perfect Saturday in Greenville begins without a stroll through the downtown farmers market located at the intersection of Main and McBee streets (www.saturdaymarketlive.com). Featuring live, family-friendly music, produce from around the state, seafood from the low-country, sweet treats and local craft artisans, the market is a great warm-up to a long day. Grab a cup of coffee and a peach, when in season, and peruse vendors like Mushroom Mountain, which raises a large variety of edible mushrooms on a farm near the Georgia border. One block off Main Street is Reedy Rides (www. reedyrides.com, 12 W. McBee St.). Cruiser bike rentals are $20 for four hours or $30 for eight hours. Greenville is a supremely walkable city, but as everything is rather close, a bike comes in handy to zip from the city’s zoo to its stellar organic grocery and café . Once equipped, head toward the Reedy River, which cuts downtown Greenville in half, and hop on the Swamp Rabbit Trail, a greenway that makes for one of the city’s top outdoor attractions.

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Less than 3 miles out of town, and just off the trail, is the Swamp Rabbit Cafe and Grocery (www. swamprabbitcafe.com, 205 Cedar Ln.). The grocery portion features plenty of local produce, meats and cheeses, as well as beer and wine, but its cafe and spacious courtyard will offer a brief respite on a busy day. Park your bike and pop inside for a coffee, scone or egg and cheese sandwich to sate yourself before heading out on a potentially big ride. From here two options are available. Less than an hour bike ride away on the Swamp Rabbit Trail is Traveler’s Rest, a small community that’s seen a number of new restaurants and cafes open in recent years. If such a ride sounds like too much, lock up the bikes and hop in the car for a 15-minute run.

Either way, once in Traveler’s Rest, stop in for a classic Southern lunch at the Cafe at Williams Hardware (www.cafeatwilliamshardware.com, 13 S. Main St., Traveler’s Rest).

Nancy and Joyce McCarrell grew up in Traveler’s Rest but worked for years in Greenville. They retired to open this quaint cafe in an old hardware store. Now they’re serving up homemade stalwarts like pimento cheese and chicken salad sandwiches. A tall glass of sweet tea and a slice of caramel cake will steel you for the rest of a long day. If a ride out of town doesn’t suit, bike to Falls Park on the Reedy River right in heart of downtown. The falls are a sight to behold, a beautiful tiny urban oasis where ducks and geese like to play, locals picnic and just about everyone like to stroll past. Luckily, the park hosts one of the town’s most pleasant and classiest eateries in Passarelle Bistro (www.passarelleinthepark, 601 S. Main St.). Freshly-sourced European style salads, mussels two ways (saffron, tomatoes and espelette pepper is an easy choice) and the salmon-potato croquettes all paired with a class from the bistro’s exquisite French wine list. Choose a table overlooking the Falls Park and the falls themselves. It’s a prize moment in a city of gems.

DOWNTOWN

FARMERS MARKET

AT Main & McBee

(www.saturdaymarketlive.com)

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If indoor activities sound more pleasing, head to the city’s cultural center called the Heritage Green. For a kid-focused afternoon, the Children’s Museum of the Upstate (www. tcmupstate.org, 300 College St.) is a three-story playscape that will delight children of all ages. With science, math, economic and environmentally-themed exhibits, kids will stay active and enthralled for hours.

Directly next door is the Greenville County Museum of Art (www.gmca.org, 420 College St.). Inside this three-story, modern museum are art works by Southern artists with an upcountry theme, as well as prized works by Jasper Johns and a rotating series like a collection of Andrew Wyeth watercolors. Free to stroll through, the GCMA is not to be missed and serves as an air-conditioned break before an evening of food and drink. To get primed for a night on the town, head to Dark Corner Distillery (www. darkcornerdistillery.com, 241 N. Main St.) to learn all about the upcountry’s boozy history of secret distillation. Dark Corner was one of the first craft distilleries to set up shop once South Carolina eased regulations on the industry. This downtown showroom is actually the current production home of the distillery, too. Depending on the day, watch the moonshine makers at work. If they aren’t brewing at the time, you can still scope their copper distiller, a throwback to Prohibition. Open Monday through Saturday, noon to 6 p.m., a tasting of their moonshines and whiskeys is not to be missed. Plus, you can pocket a few airplane bottles for a late night nip at the hotel.

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High Cotton’s original location is in Charleston, but the Greenville addition sits in one of downtown’s newer buildings, a window-filled facade overlooking the Reedy River. The cuisine at High Cotton (www.mavericksouthernkitchens. com/greenville, 550 S. Main St.) sets its feet firmly in the South, especially the low country, and never leaves. The shrimp, the corn, the pork, the fish and all the vegetables are sourced from the region. The current chef, Adrian Carpenter, creates dishes that are more intimate than the restaurant’s professional staff and business traveler décor would let on. On weekend nights, the streets of Greenville, especially south of the river, bustle with people of all ages. After a fine dinner at High Cotton, stroll south on Main Street until you reach American Grocery (www.americangr.com, 732 S. Main St.). Perhaps the city’s most lauded restaurant, American Grocery follows all the right food trends like nose-to-tail butchery. The restaurant also serves a large list of classic and craft cocktails with a Southern theme. Try this delightfully built drink: the Pig on the Porch, a house-infused bacon bourbon drink with ginger ale and pork rind garnish. To end the night in a less-stuff environment, try Chicora Alley (www.chicoraalley.com, 608-B S. Main St.). It sounds like a secret spot in a Harry Potter book, but it’s as close as downtown Greenville gets to a dive bar. Chicora Alley is the place for some local draft, a game on the TV and, if you have room, a late-night burger, Jamaican-style tacos or plate of nachos.

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A VISIT TO STAN MULLINS’ BY CHRIS STARRS PHOTOS BY AJ REYNOLDS

A visit to Stan Mullins’ cavernous art studio in the shadow of downtown Athens reveals an individual comfortable and confident toiling away at more than one major project at a time. There seems to be something going on in every corner of Mullins’ art space, a 7,000-square-foot building that formerly served as home to a cottonseed oil manufacturer and presently serves as home for three friendly dogs and a pond full of colorful koi. Near the back of the building is a bronze bust of Barrow County educator LaFar Sims, for whom the Sims Academy of Innovation and Technology in Winder is named. Here’s a small sculpture of Hershel Walker, once again evading tacklers like he did on so many Georgia Bulldogs Sundays. Not far away, Charley Trippi has returned to his glory years as a Bulldog. In addition, there are myriad paintings, ranging from sketches to full-blown works, on the walls, on easels and on tables. Mullins also has granite and marble creations – both in-progress and completed – in his back 38

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yard behind the studio. Possibly driven indoors by the cool nip of the early November air, stands the most arresting visual in Mullins’ den of creativity, a sculpture featuring a 12-foot-tall buffalo, one of three Mullins is crafting to stand sentry at Marshall University in Huntington, W.Va

The sporting element The Virginia native is no stranger to adding sporting elements to his work, nor is he unschooled in the ways of getting his larger-than-life figures located on college campuses. His Vince Dooley sculpture (titled “Character of a Champion”) stands proudly on Lumpkin Street at the southern entrance of the University of Georgia campus and his Erk Russell bust welcomes all who visit Georgia Southern’s Paulson Stadium in Statesboro.

“Ashes to Glory” is named after a popular documentary that detailed Marshall University’s return to college football prominence after a plane crash 44 years ago killed 75 people, including team members, coaches, administrators and boosters. It is expected that Mullins’ Thundering Herd sculpture (which he says are made to “epic scale”) will be unveiled in mid-2015 at Marshall, bringing to a close a storybook project for Mullins. “This year has been transcendent for me,” Mullins says, reflecting on the past 12 months. “And looking ahead to next year, I’m on and above Cloud Nine.” Besides Marshall’s bronzed buffalos, Mullins also spent much of 2014 working on projects for Keystone Monuments in Elberton (where he acquires much of his granite) and fashioning another “spec” deal for UGA, a series of pieces he calls “Crowns of Glory” that will feature Bulldog icons Frank Sinkwich, Trippi, Walker and Larry Munson. “Crowns of Glory is a project close to my heart,” Mullins, who earned his bachelor’s and master’s degrees in painting at UGA, says. “Crowns of Glory is about Bulldog pride. And when Charley Trippi came into my studio, seeing that man’s face when he saw himself 8-feet tall was priceless…We really do need to be honoring these guys.” While Mullins works away at “Ashes to Glory” and continues to tout “Crowns of Glory” to any Bulldog booster who’ll give him the time, he’s chasing educational pursuits, namely CreArté, a program devised with Bryan and Leslie Eldridge that utilizes Renaissance principles in dealing with 21st century technology.

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PHOTO BY: AJ REYNOLDS

Fundamental technology Emerging technology, like 3-D scanners and printers, have enabled Mullins to save time and funds on some of his sculptures, but he’d like to ensure that the artists, designers and engineers of tomorrow have a fundamental toolbox with which to work. “The CreArté philosophy and its implementation framework, the CreArté Method, are designed to enable educators, trainers and leaders to maximize the potential of their students, employees, and other dependents via their personalized participation in cross-functional, interdisciplinary, and innovation-nurturing applied projects inspired by the impactful lessons learned from the Renaissance,” reads the project’s abstract. “We’re going back in time to move forward,” Mullins says of CreArté. “We’re literally linking emerging

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technologies that exist now and continue to evolve while going back to the Renaissance approach of guilds and apprenticeships. As an artist, you can’t just get an app for that.” While the projects of 2015 are still a little ways off in the distance, Mullins remains patient and happy, knowing that his artistry will enable him to see things through. He compares completing a big project to the trepidation he felt when he bought his studio some 15 years ago. “One of the neat things I was able to do way back was having the vision to buy this building,” he says. “You have to start small and with every sculpture, you’ve just got to chip away. The grandiose projects I have going are lifelong endeavors but thankfully there have been great steps along the way to help me get there.”

STAN MULLINS | PHOTO BY: AJ REYNOLDS

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FAYE

FLEMING Reclaiming her life after tragedy “No one sees what’s going on inside a marriage. Loving each other was never our problem.” Written by: Andrea Griffith-Girtz Photos by AJ Reynolds 42

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TONY’S WEDDING RING, FOUND IN THE ASHES.

TONY FLEMING

“Tony would always joke that it was time to do the laundry, because he was down to his ‘hitchin’ drawers,’ as he called them.” Faye Fleming felt a flood of emotion as the metal curve of a wedding band emerged from a clump of burned out debris. “My heart almost stopped,” she says. “I just cried out, ‘No, it can’t be.’” In the six months since an accidental house fire took the life of Tony Fleming, this symbol of Tony and Faye’s seven-year marriage lay buried in the rubble. And now, wearing her late husband’s work gloves, Faye held the soot-covered ring. “I felt like my hands were in his hands and that he had guided me,” she says. Until then, Faye had not visited the remains of the Snellville home where Tony’s brother lived, 45 miles west of Athens. She didn’t think she would ever want to stand in the remnants of the structure, to see what remained of the place where Tony died. Perhaps she wanted to protect herself. To stop her mind from reimagining those final moments, when her husband made it up the stairs from the basement where he had slept, only to collapse amidst the fire and smoke.

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She didn’t know why she had finally felt the urge to come, except she feared once the lot was cleared she would regret not experiencing the place where Tony had taken his last breath. And now, almost miraculously, Tony’s wedding band had been found. And, in this unexpected discovery, there was clarity. “I knew then,” she says, “that’s why I was supposed to go there.”

Love and Marriage Tony and Faye Fleming met online in September 2006. Both were divorced without children and they fell in love fast. “It was really wonderful,” she says, remembering the early days of their relationship. “Within five weeks Tony was talking about marriage.” The following year, on a Sunday afternoon in Athens, the couple married. “Because of a [UGA] home game, we married one year and one week from the day we met.” The reception welcomed close to 100 of their dearest friends and family. Casual and relaxed, they “enjoyed themselves tremendously.” The wedding band Tony wore was unique, a thick band of white gold with diamonds placed within vertical, raised squares. “Tony loved his ring,” Faye recalls. “Although he hated it when I referred to the diamonds as princess cut. He would always say, ‘They’re not princess cut, they’re manly squares!’” Paying tribute to his Scottish heritage, Tony donned a kilt, a scene that Faye recalls with laughter as she remembers warning him to “put something on under it.” He bought a pair of cherry red silk boxers, ones she would often catch a glimpse of in the years that followed.“Tony would always joke that it was time to do the laundry, because he was down to his ‘hitchin’ drawers,’ as he called them.”

FAYE FLEMING Dreams for the future

exercise, helped her to shed the weight.

As the Flemings built their lives together, Faye pursued a degree in mental health counseling. She always dreamed of college and Tony, a veteran journalist, wanted that for her. “It felt odd to live off Tony’s income because I had always contributed,” she said referring to his financial support.

In his support of his wife’s new lifestyle, Tony dropped weight, too, enough to loosen his wedding band. Since Faye needed hers resized as well, the couple decided to wait and have them done together. Tony slipped on an inexpensive band and tucked his ring - the one Faye would later pull from the fire - into a jewelry box.

But Faye dove into her studies, graduating from the University of Georgia and beginning a Masters program. With her education on track, health became a priority. Having lived with more than 100 extra pounds, Faye underwent a gastric procedure that, along with healthy eating and

And while their health had undergone a positive metamorphosis, the couple’s marriage had taken a turn for the worse. “No one sees what’s going on inside a marriage,” she says. “Loving each other was never our problem.” But Faye admits Tony suffered from depres-

sion, and his battles, coupled with substance abuse, robbed her of the man she describes as a “vibrant, beautiful, loving person.” “Depression lies to you,” she says. “It tells you things about yourself that just aren’t true.” Faye watched Tony “fade into blackness,” and her concern ultimately led to a mutual decision to take some time apart. Tony left Athens to spend the night at his brother’s house on Jan. 10, 2014. Ten hours later, Faye would awaken just after 3 a.m. to news of the fire and Tony’s death. “The first night we were apart he died,” she says sadly. “None of us can know what might have been, only what is.”

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Grieving the Loss (Faye Fleming cont...) After news of Tony’s death, Faye went back to the jewelry box where Tony had placed his wedding band. It wasn’t there, she says. “He was supposed to come back the next day; there was no reason for him to take the ring.”

The Big Bang

She had given up on finding it, saying she believed its whereabouts would be yet another “unanswerable question.” In the days that followed, Faye laid Tony to rest and grieved for the loss of the man she loved. Soon, she began to channel her grief, education and spirit into volunteerism. Working with Athens-Oconee CASA as a Court Appointed Special Advocate, she fought for children in the foster care system.

One of the artists based a design sketch on the idea of an explosion like the “Big Bang,” with most of the diamonds clustered on one side and blowing across the head of the ring. The larger, more randomly shaped stones, were placed as if they were planets, Faye says.

“To be able to speak for a child ... those have been my best days since Tony died.” Faye also works with a local chapter of GRASP, Grief Recovery After Substance Passing, and has been instrumental in its growth. Slowly, she’s also found her way back to the gym. Taking up boxing with a trainer has been a release. “It feels good to hit something.” Through the work and workouts, Faye was slowly starting to heal and it was through that process she came to the decision to visit the scene of the fire. “I didn’t know what would happen. I was very anxious,” she recalls. “I told my mother that we may get there, and I may want to leave, or I may just lay on the ground sobbing for two hours.” The home was as the fire had left it, devoid of walls, with piles of debris and soot-covered rubble that had been pushed around and stacked up by firefighters, investigators and those hoping to find something salvageable. Walking to the basement door, the area where the fire started, Faye laid flowers, read a poem, talked to Tony and grieved. On the way in, she’d caught a glimpse of an iPad cover, its vibrant blue drawing her eyes as it lay in a sea of black and gray. As she prepared to leave, she picked the cover up, realizing it trailed a piece of fabric she believed was Tony’s overnight bag. “There was a pharmaceutical pen sticking out,” she laughs. “Tony loved those and he stole them from every doctor’s office. We have them all over the house, so it was appropriate that there would be one in his bag.” She kept breaking the clump apart, and that was when she found the ring. “I saw it and I thought, ‘No, it can’t be.’ But it was.”

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After the discovery of Tony’s band, Faye went to local shop Aurum and asked that they sketch designs merging her band with Tony’s, along with her engagement ring.

She was drawn into the imagery, saying the impact of Tony’s death on her own life was the “Big Bang.” “This was a sudden, violent, fiery event that caused the destruction of the old world and forced the creation of a new world,” she says. “It feels very unstable, but gradually it will become stable and the chaos will become order and there’s hope for a strong future.” Aurum cast the ring as the couple’s seventh anniversary approached. On the inside, Faye had ‘Honor the Love’ inscribed. “I want to be able to let go of the parts that are painful and be left with the many parts of our story that were wonderful,” she says, wiping tears away with Tony’s handkerchief. “And I want to honor him and the love he gave to me, but moving forward and honoring the parts of me that he loved so much.” For more information on becoming a CASA volunteer, visit athensoconeecasa.org. For more information on GRASP, visit grasphelp.org.

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Merry Christmas from the Classic City By KaDee Holt

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If you live in Athens or visit here during the holidays, there isn’t a more magical scene than walking around Downtown Athens with the lights in the trees, the decorated tree in front of City Hall, music coming from the bars, and people dressed in their winter best coming from a holiday event. These were all points of inspiration for the wreath “Merry Christmas from the Classic City.” The colors were inspired by the turquoise of the dome on City Hall and the Georgia Theatre marquee (red and yellow). Other aspects are the holiday themed records representing the music for which Athens is known and the yellow Christmas balls which accentuate the marquee light bulbs and the twinkle lights in the Gingko trees. “For me, standing at the corner of East Clayton and North Lumpkin and looking towards the Classic Center is the best view of Athens during this time of the year!”

UNITED WAY WREATH AND TREE AUCTION The United Way Women’s Leadership Circle partners with Athens Magazine annually to raise money through a holiday market. Each year, wreaths and tabletop trees are created by local designers and auctioned off in a night filled with food, drinks and holiday shopping.

Proceeds from live and silent auctions go to support the United Way’s Wee Read program in Clarke and Oconee counties.

Athens Magazine would like to thank all of the businesses, artists and designers who donated their time, merchandise and creations to support early childhood eduHotel Indigo hosted this year’s event in the cation in our area. Rialto Room, with Chuck Dowdle serving as guest auctioneer. Here are some of the wreaths and trees that made the night a success.

JOYEUX NOEL KATELYN STEPHENS: INTERIOR DESIGN PROGRAM AT ATHENS TECHNICAL COLLEGE

THE SOUTHERN HOME BY DANA NATIONS

PEACE ON EARTH BY BELTONE HEARING AIDS

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DECK THE HALL

SNOWY OWL BY DEBORAH KIGHT: INTERIOR DESIGN PROGRAM AT ATHENS TECHNICAL COLLEGE

“My inspiration is the “owl”. The owl is the Athens Technical College mascot, and a popular design trend this Holiday season. Owls are popping up everywhere, in fabrics, jewelry, artwork and ornamentation.

WOODLAND RETREAT BY WILLIAM ROY LAWLER: THE ENCHANTED FLORIST & GIFTS “LOVE FALL AND CHRISTMAS AND WITH THIS WREATH IT COVERS BOTH SEASONS”

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TIDINGS OF COMFORT & JOY BY DESIREE GOETZ: ALWAYS ALWAYS FLOWERS

UNITED WAY WREATH AND TREE AUCTION CONT...

As always, Desiree’s inspiration for her floral artwork is ignited by the natural beauty around her. Straying from the use of inorganic materials, she feels that her wreath should represent the natural feeling of the holidays. Taking a simplistic approach to her wreath, “Tidings of Comfort and Joy,” the wreath is designed to fit any occasion by pulling the feelings of fall and the holidays together to give a warm feeling to any space.

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NOEL By Amanda Gober: Interior Design Program at Athens Technical College

This wreath was inspired by the simple and elegant style of the French countryside. The incorporation of various greeneries invokes a sense of the free-spirit of a rural environment, while the deep cranberry red components of the wreath brings the design back to stability and tradition. The joy and shine of the Christmas season has been represented by the carefully placed bushels of pearls. â&#x20AC;&#x153;My favorite component of the wreath its simplicity, even with the blend of materials used to create it.â&#x20AC;?

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HOLIDAY INPIRATION DISHES 10 FRESH WAYS WITH MASHED POTATOES Truth is, mashed potatoes don’t need a whole lot of love to come out pretty darn amazing. A little butter (OK, a lot of butter), a little cream or milk (OK, a lot of cream or milk), a bit of salt and pepper, and some muscle really are all it takes to convert boring potatoes into one of our favorite comfort foods. And yet, we always feel tempted

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to tinker, tempted to tart up our taters, as it were, particularly around Thanksgiving. Luckily, potatoes are an easy canvas to work with, playing so well with so many flavors. To help you mix things up a bit this year, we came up with our 10 favorite ways to doctor mashed potatoes. We also offer one bit of advice about making mashed potatoes, no matter

how you plan to season them. After you boil and drain them, return them to the pot and set it over low heat for just a minute or so, shaking the pot now and again to prevent sticking. The heat helps dry out the potatoes, and dry potatoes are tastier potatoes (because the water doesn’t dilute all that delicious fat you’re about to add).

Caramelized onion: Slowly cook 3 large sliced yellow onions in 2 tablespoons of butter over medium heat until deep golden brown, about 20 minutes. If the pan begins to darken too much, add a couple tablespoons of water and continue cooking. Stir into the potatoes with 1/2 cup sour cream, salt and black pepper.

Ranch: Stir in 1/2 cup buttermilk, 1 tablespoon Dijon mustard, 1/2 teaspoon each of onion powder, paprika and garlic powder, and 1 tablespoon each of chopped fresh chives, chopped fresh dill and chopped fresh parsley. Season with salt and black pepper.

Parmesan-truffle: Stir in 1/2 cup halfand-half, 1 cup freshly grated Parmesan cheese and an ample amount of black pepper. Season with either salt and a drizzle of truffle oil, or with just truffle salt.

Chili-corn: Stir in 1/2 cup sour cream, 1 cup thawed frozen corn kernels and 1/4 cup pickled chopped jalapenos, then season with salt and cayenne pepper. Sausage and fennel: In a large, deep skillet, brown 1 pound of loose Italian sausage with 1 tablespoon of crushed fennel seed and a diced leek (white part only). Stir into the potatoes with 1/2 cup half-and-half. Adjust seasoning with salt and black pepper.

7 Start with 3 pounds of potatoes of your choice, peeled (if desired), then halved and boiled until tender. Drain well, mash, then follow one of the ideas below.

Browned butter and sage: Melt 6 tablespoons butter in a small saucepan over medium-high heat. Cook for 5 minutes, then add a handful of fresh sage leaves and cook for 3 to 4 minutes more, or until the sage leaves are crisp and the butter is toasty smelling. Stir into the potatoes and season with salt and black pepper.

Loaded baked potato: Stir in 1 cup sour cream, 1 cup crumbled cooked bacon, 1/3 cup chopped fresh chives and 1 cup shredded cheddar or jack cheese. Season with salt and black pepper.

Curry: In a dry skillet, combine 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 teaspoon turmeric and 1/4 teaspoon cayenne pepper. Toast until fragrant, then crush with a mortar and pestle (or a spice grinder). Stir into potatoes with 1 cup green peas (heated), 1/2 cup sour cream, 1 teaspoon garlic powder, and salt and black pepper.

Horseradish: Stir in 3 tablespoons prepared horseradish, more or less to taste, along with 1/2 cup buttermilk, 1/2 cup sour cream and salt. Four cheese: Stir in 1/2 cup half-and-half, 1/2 cup grated sharp cheddar cheese, 4 ounces cream cheese at room temperature, 1/2 cup shredded Asiago cheese and 1/2 cup shredded Parmesan cheese.

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BY ALISON LADMAN PHOTO BY MATTHEW MEAD

Big, bold creamy spinach that wonâ&#x20AC;&#x2122;t keep you busy

For such a simple dish, creamed spinach can be a pain to make. Most recipes call for some sort of roux-based sauce, such as bechamel. As though we have time for that while trying to assemble the rest of the Thanksgiving meal For such a simple dish, creamed spinach can be a pain to make. Most recipes call for some sort of roux-based sauce, such as bechamel. As though we have time for that while trying to assemble the rest of the Thanksgiving meal

GARLIC CREAMED SPINACH INGREDIENTS: Start to finish: 45 minutes Servings: 8 6 cloves garlic 1 pint heavy cream Three 10-ounce packages frozen chopped spinach, thawed Kosher salt and ground black pepper

One at a time, use the side of a large chefâ&#x20AC;&#x2122;s knife to smash the garlic cloves. Peel away and discard the skins. In a large saucepan over medium heat, combine the garlic and the cream. Bring to a bare simmer and cook, stirring occasionally, for 35 minutes, or until the mixture is slightly thickened and reduced to 1 cup. Meanwhile, drain the thawed spinach in a mesh strainer lined with cheesecloth, squeezing out as much water as possible. Set aside. When the cream is ready, use a slotted spoon to transfer the garlic to a cutting board. Use the back of a fork to mash the garlic cloves to a paste, then return them to the cream, along with the spinach. Cook, stirring well, on medium heat until warmed through. Season with salt and pepper. Nutrition information per serving: 240 calories; 200 calories from fat (83 percent of total calories); 22 g fat (14 g saturated; 0.5 g trans fats); 80 mg cholesterol; 6 g carbohydrate; 1 g fiber; 3 g sugar; 4 g protein; 360 mg sodium.

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CALENDAR OF EVENTS Upcoming holiday events around Athens

Downtown Parade of Lights

When: Dec. 4, 7 p.m. Where: Downtown Athens What: The parade starts on the corner of Dougherty and Pulaski Streets and ends in front of City Hall in downtown Athens. It’s followed by the traditional tree lighting ceremony, hosted by Santa Claus. Cost: Free Details: athensclarkecounty.com/parade

OCAF Holiday Market 2014

When: Dec. 5-7 Where: 34 School Street, Watkinsville What: Market features 75 booths with original works of art and crafts. Pottery, stained and fused glass, jewelry, sculpture, photography, woodwork and more. Cost: $3 Details: ocaf.com or 706-769-4565

Indie South Fair: Holiday Hooray

When: Dec. 6-7 Where: 660 N. Chase St., Athens What: Join others at the Indie South Fairgrounds in the Boulevard neighborhood for local cuisine, entertainment and handcrafted items. Details and Cost: indiesouthfair.com

Concert: The 5 Browns

When: Dec. 8, 8pm Where: Hodgson Concert Hall, 230 River Rd., Athens What: Five siblings whose three CDs reached No. 1 on Billboard’s classical album chart. The concert is presented by the University of Georgia Performing Arts Center. Cost: $35-$40 Details: pac.uga.edu or 706-542-4400

Christmas at The Classic Center

When: Dec. 10-26 Where: Classic Center, 300 N. Thomas St., Athens, Ga What: Ice skating, festival of trees, pictures with Santa, Santa’s workshop and more. Details and Cost: classiccenterchristmas.com

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Athens Symphony Christmas Concert

When: Dec. 13-14, 8pm & 3pm Where: Classic Center, 300 N. Thomas St., Athens, Ga Cost: Free tickets will be distributed at The Classic Center Theatre box office beginning at 10 a.m. on Mon., Dec. 1. Details: classsiccenter.com/theatre (Photo/From CC)

The Georgia Club Foundation’s “Home for the Holidays”

When: Sunday, Dec. 14 Where: The Georgia Club at 1050 Chancellor’s Dr., Statham What: 2014 Christmas Tour of Homes benefitting Mercy Health Center and Project Safe. Cost: $25-$28 Details: thegeorgiaclubfoundation.com

Handel’s Messiah

When: Dec. 20-21 Where: Hodgson Concert Hall, 230 River Rd., Athens What: Handel’s Messiah, composed in 1741, is performed by the Knights chamber orchestra from New York City, UGA’s Hodgson Singers and four professional soloists. Cost: $32-$47 Details: pac.uga.edu or 706-542-4400

The Nutcracker presented by the State Ballet Theatre of Russia

When: Dec. 20-21 Where: Classic Center, 300 N. Thomas St., Athens, Ga What: A company of 60 dancers perform the “The Nutcracker” in a program that uses the same Russian choreography as Moscow’s famed Bolshoi Ballet. Presented by the University of Georgia Performing Arts Center. Cost: $15-$25 Details: classiccenter.com/theatre or 706-542-4400 (Photo/From CC)

The Nutcracker Suite & Winter Recital

When: Dec. 12-13 Where: Morton Theatre, 195 W. Washington St. What: Studio Dance Academy presents a holiday theme with different styles of dance, along with a condensed version of “The Nutcracker.” Cost: $5-$15 Details: mortontheatre.com or 706-613-3771

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