Shopbrazos.com November 2010 by The Eagle Advertising Department

NOVEMBER 2010

HOW TO SAVE ON HOLIDAY MEALS AND PARTIES

CHRISTMAS IS COMING + PRESENT IDEAS + LOCAL STORE OFFERS TEXAS GIFTS GALORE

THANKGIVING Ideas for starting your own traditions

GOING HIGH DEF? Four ways to navigate Black Friday’s TV deals

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Table of contents

3| Start a tradition Four ideas to liven up Turkey Day

Thursday, November 18, 2010___________shopbrazos.com____________TheEagle

6| Meal for a steal

Save money on Thanksgiving dinner.

7| Great gift of food

Jenny Dohmen 979-731-4660 Internet Sales Director

Shauna Lewis

jenny.dohmen@theeagle.com

Editorial and layout shauna.lewis@theeagle.com

Lacey Lively 979-731-4665 Internet Marketing Consultant lacey.lively@theeagle.com ON THE WEB www.shopbrazos.com facebook.com/shopbrazos twitter.com/shopbrazos youtube.com/shopbrazos Reproduction in whole or in part without prior written permission is strictly prohibited. Opinions expressed in the publication are those of the authors and do not necessarily represent those of the management of the publication.

Tasty treats to make for presents

12| More in store Hit local shops for holiday gifts.

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Thanksgiving

Four ideas for a new spin on Thanksgiving BY ERIKA ENIGK

Tired of turkey? Sick of stuffing? Yawning over yams? If the thought of the same old Thanksgiving dinner has you dreading Turkey Day, liven it up with these fun new traditions.

Turkey touchdown

Are football games your family’s favorite part of the day? Try a Turkey Day tailgate. Meal: Grilled turkey burgers, sweet potato fries, raw veggies and dip, bottles of your favorite pumpkin ale. For dessert, pumpkin cookies. Table: Go casual. Cover your table with a picnic tablecloth and serve on heavyduty paper plates. There’s no need for silverware; all the food is finger food! After dinner: After watching the pros play, head outside for your own football fun.

It’s a party, Charlie Brown

Have a houseful of guests you don’t remember inviting? Why not follow the lead of Charlie Brown in the television special “A Charlie Brown Thanksgiving”? Meal: Serve the traditional Charlie Brown Thanksgiving food – buttered toast, pretzel sticks, popcorn and jellybeans. If your guests are hoping for dinner, put these out as appetizers before the more traditional meal. Table: Charlie Brown served his meal at a ping-pong table set up in the backyard. After dinner: What else but a rousing game of football? Just beware of anyone who offers to hold the ball while you kick it!

Melting pot munchies

If traditional Thanksgiving food doesn’t suit your palate, why not try the food of some other cultures that make up this country? Meal: Spread a world map over the table as a tablecloth, or cut it into placemat-size pieces and laminate for durability. MarthaStewart.com also recommends using hiker’s maps made from Tyvek, which is more durable. One dish from each continent can make for an elegant seven-course meal. Epicurious.com’s “around the world in 80 dishes” section can provide some inspiration. Table: Get some CDs from the world music section of the library to play during dinner. After dinner: Dust off those Trivial Pursuit cards and test your knowledge of world history, geography and entertainment.

Mayflower meal

According to farmersalmanac.com, most of today’s Thanksgiving foods weren’t eaten on the first Thanksgiving. This year, try making a new tradition of an old one, and throw a party like the Pilgrims had in 1621. Meal: In addition to turkey, meats should include venison, cod and bass. On the side, serve sourdough bread (baked in a round pan rather than a loaf pan). Peel and quarter onions, boil with raisins, sugar, egg and vinegar, and serve. Also, boil spinach, drain and serve with currants, butter, sugar and vinegar. The Pilgrims also, according to the almanac, ate for dessert a prune tart seasoned with rosemary, rosewater, cinnamon and sugar. However, if that doesn’t sound quite palatable, dice and stew pumpkin, then season with ginger, cinnamon, butter and vinegar. Serve in a bowl, not a pastry shell. Table: Serve everything with wooden plates and bowls, linen napkins and no forks. After dinner: Try some traditional activities of 1621. Marbles, Blind Man’s Bluff and tag were popular games of the day.

The Eagle___________shopbrazos.com___________Thursday, November 18, 2010

Start a tradition

Thursday, November 18, 2010___________shopbrazos.com____________TheEagle

Thanksgiving facts

Turkey, with all the trimmings Facts and figures about the traditional meal Compiled by Danielle Braff

Don’t blame the bird

250 million

That’s the estimated number of turkeys raised in the U.S. the past two years. They weighed approximately 7.9 billion pounds and had an estimated value of $4.5 billion, according to the U.S. Census Bureau.

According to TLC, L-tryptophan is the essential amino acid and natural sedative found in turkey meat. Many people believe it to be the cause of a sleepiness common after a Thanksgiving feast, but this simply isn’t true. L-tryptophan doesn’t act on the brain unless you take it on an empty stomach with no protein present. The levels found in a turkey dinner are far too low to cause drowsiness.

Butterball produced the most turkeys last year, at 1,330 million pounds, according to the 2010 Watt Poultry estimate. Jennie-O followed with 1,270 million pounds. In third place came Cargill Value Added Meats at 1,165 million pounds. Perdue came in sixth place at 267 million pounds.

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Thanksgiving facts

709 million pounds

Sincerist form of flattery

Turkey consumption

Turkey nations

Political turkeys

There are three places in the U.S. named after turkeys. There’s Turkey, Texas, which has 456 residents; Turkey Creek, La., has 361 residents; and Turkey, N.C., has 272 residents, according to the U.S. Census Bureau.

Our turkey consumption has increased 109 percent in the past 40 years because of the recognition of the bird’s nutritional value and taste, according to the National Turkey Federation. Last year, each person in the U.S. consumed an average of 17 pounds of turkey.

We aren’t the only country obsessed with turkey. Americans eat the most turkey, followed by Canada, then countries in the European Union, then Mexico and Brazil, according to the Foreign Agricultural service. But no one eats as many turkeys as Americans do. Canada came in second place, but Canadians eat just a little more than half as many turkeys per capita as we do.

It isn’t just the common man who eats turkey. It’s also a tradition in the White House that dates to 1947, when the National Turkey Federation presented the president with a live turkey and two dressed turkeys for Thanksgiving. After the ceremony, the live turkey moves to Disneyland to live permanently. IMAGES FROM STOCK.XCHNG

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You simply can’t have Thanksgiving without cranberries. That’s probably why there were 709 million pounds of them produced last year in the U.S., the Census Bureau says. Wisconsin was responsible for producing about 400 pounds, followed by Massachusetts, where 190 million pounds were produced. Other strong cranberry states were New Jersey, Washington and Oregon.

Food

Meal for a steal

Thursday, November 18, 2010___________shopbrazos.com____________TheEagle

Save on Thanksgiving dinner without sacrificing tradition BY WYNNE EVERETT

f you’re the host or hostess for this year’s family Thanksgiving dinner, you might be staring down a dauntingly expensive list of food, drinks and other supplies. Laura Connerly, family resource management instructor for the Arkansas Division of Agriculture’s cooperative extension service, has been there. Her family’s Thanksgiving meals usually include more than 50 people. “It can be quite intimidating, but it doesn’t have to be,” Connerly said. Here are her tips for planning a Thanksgiving meal that will be a hit with guests as well as your wallet.

Simplify your tablescape. Don’t blow your budget on the decorations, tablecloth and napkin holders. Save your money for the food. It’s what people will remember. Connerly suggests a natural decorating theme: “Especially in the fall, there are so many easily usable things you can find like pine cones and fall leaves that make a lovely centerpiece. Candles are a lovely, inexpensive touch that lets guests know this is a special meal.”

Don’t forget the basics. Just because this isn’t a weeknight meal doesn’t mean you should forget your coupon-clipping and circular-scanning skills. Look for the deals and shop wisely. It’s even easier at Thanksgiving, Connerly said, because grocery stores put holiday staples on sale to draw you in with your extra-big shopping list.

Keep it dry. Cutting wine and cocktails from your menu can save a bundle. If you’re worried that will ruin the specialness of your holiday gathering, substitute a festive punch or other non-alcoholic mixed drink. “Eliminating the alcohol doesn’t have to mean you don’t have something special to drink,” Connerly said.

Skip the convenience. Don’t go for the prepackaged, pre-prepared items. The salad ingredients are cheaper if you wash and chop them yourself. The cheese is less expensive in a block than pre-grated.

Pass the veggies. If you’re going to eliminate dishes from your menu, cut the ones that are heavy on meat and other expensive ingredients. Instead, serve a variety of vegetable and fruit dishes.

Make it potluck. Especially if you’re hosting a large get-together, a potluck-style meal can greatly cut your budget. Make sure someone is specifically assigned the musthave dishes like the turkey, grandma’s sweet potatoes and any other family favorites, then just let the rest of your guests surprise you with their contributions. Unusual or surprising dishes can be conversation-starters.

Food

THE GIFT OF

Give yummy gifts that travel well

BY MARGARET MAPLES

iving tasty homemade gifts is one of the holiday season’s joys, especially if the gifts serve as pats on the back for the people who make your life better every day. Mail carriers, handymen, your mechanic — you know your crew. Maybe you tip these workers each year, but this time, try adding a bit of yourself by including a big cookie. You can make these treats from scratch, but why not speed up the process — and still fill your home with that lovely cookie fragrance — by using store-bought dough? Even your smallest helper will be able to shape dough balls and place them on baking sheets. Let the cookies cool completely before decorating. We’ve supplied a recipe for icing, but the ready-made variety is also available in the supermarket baking aisle. A craft or cooking store is likely to offer a variety of paste food colors, plus pastry bags and tips for piping designs and messages. Decide which colors you’ll need and, for each one, tint about threequarters of a cup of icing. If you’re experienced with pastry bags, prepare one for each color. Freezer bags are less precise tools, but they do offer another decorating option: Fill a freezer bag with colored icing and cut off a tiny corner. This little hole serves as your tip. Reserve plenty of white icing wrapped in plastic in case you need to mix more colors. Sketch a light-hearted design for each trade or job: a chocolate hammer for your handyman, a brilliant yellow light bulb for your electrician. Before you begin decorating in ear-

nest, practice piping each design on a baking sheet or wax paper. Once the cookies are decorated, let the icing set. Then place each cookie in a food-safe bag so it will stay fresh. The final step is to place the bagged cookie in a box or tin with a bright bow. The ones you keep at home can be stored in airtight containers.

Think inside the box For friends in other cities, plan goodies that will arrive looking lovely. Without special handling, which is costly, a trip across town can reduce iced cakes or cupcakes to buttercream rubble. So pick treats that can go the distance, and wrap them securely. One candidate is Cranberry Pumpkin Bread, which presents a richly hued texture with a streak of whole berry cranberry sauce through the loaf. Package the loaves in treat bags and place them in a pretty cake tin, and send them off in a cardboard box. As a change of pace, consider Holiday Trail Mix. Our recipe features banana chips, dried cranberries, raisins, peanuts, and sugar-coated walnuts and pecans. Pack the trail mix in a treat bag and in a neat tin, enclosed in a cardboard box. The trail mix doesn’t require the protection of a tin, but the metal container provides effective storage and a casual serving container for the holidays. And after all your preparations, remember to ship early. The holiday rush is one tradition to avoid.

INGREDIENTS • 1 cup pecan halves • 1 cup walnut pieces • 1 egg white, beaten • 6 tablespoons granulated sugar • ½ teaspoon ground cinnamon • ½ teaspoon ground nutmeg • ½ cup peanuts, shelled, roasted, salted • ½ cup banana chips • ½ cup dried cranberries • ½ cup golden raisins If you prefer a savory version, omit the egg white, sugar and spices, and instead roast the pecans and walnuts with 2 tablespoons of soy sauce and a tablespoon of Worcestershire sauce. Preheat oven to 350 degrees F. Line a baking pan with foil; set aside. Stir the pecan halves and walnut pieces into the egg white. Use a slotted spoon to lift out the nuts; spread them in a single layer on the foil-lined pan. Combine the sugar, cinnamon and nutmeg. Sprinkle this over the nuts, turning to coat them. Roast the coated nuts for 8 to 10 minutes, stirring with a wooden spoon about midway through. Remove the

nuts; allow to cool. Combine the walnuts and pecans with peanuts, banana chips, cranberries and raisins. Stir. Makes about four cups.

Cranberry Pumpkin Bread These loaves combine our favorite holiday flavors, and they ship very well.

INGREDIENTS • 1 can (15 ounces) pumpkin puree • 4 eggs • 1 cup vegetable oil • ²/³ cup water • 3 cups granulated sugar • 3 ½ cups all purpose flour • 2 teaspoons baking soda • 1 ½ teaspoons salt • 1 teaspoon ground cinnamon • ½ teaspoon ground nutmeg • ½ teaspoon ground cloves • ¼ teaspoon ground ginger • 1 can (14 ounces) whole berry cranberry sauce • Confectioners’ sugar Preheat oven to 350 degrees F. Grease seven small loaf pans (approximately 3 X 6 inches) and line each one with a rectangle of parchment, letting the ends hang over the long sides of each pan. In a large mixing bowl, using the paddle attachment, combine pumpkin puree, eggs, oil, water and sugar. In a separate bowl, stir together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture. Do not overmix.

Place about ¾ cup of batter in each pan. On top of this layer, gently spoon about 3/8 cup of cranberry sauce. Don’t spread the cranberry sauce all the way to the edge. Divide the remaining pumpkin batter and use it to top the cranberry layer in each pan. Bake for about 50 minutes. After the first half-hour, lay a rectangle of foil gently over the loaf pans to keep the bread from becoming too brown. Check for doneness by inserting a thin wooden skewer into the center of a loaf. If it comes out clean, the loaf is done. Allow to cool. Dust each loaf with confectioners’ sugar. Makes seven loaves (about 6 x 3 inches) — Adapted from online sources

The Eagle___________shopbrazos.com___________Thursday, November 18, 2010

GREAT FOOD

Holiday Trail Mix

Shopping

Little bit of Lone Star Thursday, November 18, 2010___________shopbrazos.com____________TheEagle

Shop CS store for gifts, decor with hint of Texas

By Shauna Lewis The Eagle If you’re looking for holiday decorations or gifts or a piece of Texas to send out-of-state, you might be able to find what you need at The Texas Store. The Texas Store, at 1505 University Drive East in College Station, offers a variety of decorations, jewelry and food and gift items. Store manager Joanna Spencer said most of the store’s merchandise falls under a Texas or western theme, although it also has a small section of Texas A&M University products. The store first opened in November 1994, inside the Post Oak Mall on Harvey Road, but moved to its cur-

rent location in August 2008. Sammy and Carolyn Catalena own The Texas Store, as well as other local businesses such as Catalena Hatters in downtown Bryan. Sammy was also elected as Precinct 4 commissioner this year. Spencer, who has worked for the business since 1995, said first-time customers are often surprised that the business is more than a souvenir store, with items such as mugs, key chains and post cards. She noted that The Texas Store is not tied to any other similarly named businesses. “It’s not your typical Texas store that just has Texas souvenirs,” Spencer said. “We have (souvenir items), but we’re more than that.” She said the store, which hires between four to six employees, is unique because it carries locally or Texas-made merchandise. “We like to try to keep Texas-made products, especially if it’s someone local who has something we’re interested in,” she noted. It’s also a great place to shop because the small store is stuffed with merchandise with a wide price range, and customers are sure to find something in their budget, she said. Gifts range from post cards that are less than a dollar to a piece of canvas artwork priced at about $600. “You can find something in your price range,” Spencer said. “That’s what a lot of customers like about the store; there’s a wide variety of inventory and a wide price range.” Spencer said popular items year round, but especially around Christmas, are the food items. She said food is particularly a good gift to buy for those who want

to mail a Texas souvenir. The store’s specialties include Taste of the Southwest brand “Sweet and Hot Jalapenos” and “Mexican Strawberries” (jalapenos) and barbecue sauce made by Dumas Walker, out of Caldwell. Other treats include hot sauces, salsas, “Texas Taffy” and “Texas Size Jelly Beans.” She added that often A&M employees come to her store to buy Texas items such as food to take with them when traveling out of the country on business because they’re small and easy to pack. It also carries T Bar Candle Company soy candles, unique, Texasmade candles with scents such as “Dusty Mexican Morning” and “Old Gringo.” “The names alone are pretty cool,” she said. The store also has what Spencer said she calls “cowgirl bling” – sparkly, chunky jewelry and Gypsy Soule flip-flops. Necklaces start at about $17 and include varieties made of ribbon and beads. Some charms are also sold separately. She said the flip-flops cost around $200 to $300 because they are made with leather and Swarovski crystals, and these quality shoes shouldn’t be confused with imitation brands. “You can tell the difference with the way the shoe wears and fits,” she said. “The shine and the bling that

comes off the shoe is just unbeatable.” Other “blingy” items that attract attention are Reata Ranch sunglasses, she said. A hit each holiday season, she said, are rustic metal decorations by The Round Top Collection, based in Houston, and her store has the largest selection in College Station. The store carries the collection for each season, and in November, it offers both fall and Christmas items. The Round Top Collection includes tree and yard ornaments, and they start at about $5. Customers like The Round Top Collection so much that they come in and ask when the next collection will be out, she said. The A&M section includes T-shirts, robes, throws, pillows and serving ware. The soft robes are a new item this year and would make great gifts, she said. It also carries western crosses; some are made using barbed wire and beads and others are wooden. Customers

Shopping can also chose from a wide selection of Texas and western picture frames. A new line of items this year is Christopher Radko collector glass ornaments. The Texas Store also offers ornaments by Kitty Keller Designs out of Seguin, which all come in gift boxes. Kitty Keller has a large selection of A&M ornaments that are $35.95 each, but the company makes a Bryan-College Station ornament exclusively for The Texas Store. Ornaments start at about $4.25. New to the store this year are Texas

texasgiftitems.com or call 979-6912061. Customers can also buy some items on the website.

Let us help you ﬁnd the perfect holiday gifts!

The Eagle___________shopbrazos.com___________Thursday, November 18, 2010

license plate tree ornaments and design your own metal photo frames with magnet decorations that can be bought separately. Other merchandise includes Texas and western handbags, framed and canvas artwork that ranges from about $20 to $600, wind chimes, canister sets, dinnerware, letter steak branding irons, wallets, belt buckles

for men and women, Bible covers, bedding, towels, bling T-shirts, lamps, and painted glass signs meant to put in windows. Spencer also pointed out books for kids and adults; Texas cedar clocks made in Paris, Texas; and wooden signs with cute sayings such as “Don’t squat with your spurs on,” “No dancing on the table, “The party starts here” and “Welcome to the wild, wild west” as great gift ideas. Spencer said when the business moved from the mall to its University Drive location, she envisioned creating a store similar to what shoppers would find in Fredericksburg or Old Town Spring. With the move came a smaller space, so she used an old picket fence and mattress spring to hang merchandise from the ceiling. The back of the store that displays food items is set up to look like an old general store. “There’s a lot of stuff in a little space. We’ve had to get really creative with our displaying,” she said. Spencer said the Catalenas also plan to expand in January Catalena Hatters; they own the building next door. They plan to add western and Texas gift items after the expansion. The Texas Store is open from 10 a.m. to 8 p.m. on weekdays, 10 a.m. to 7 p.m. on Saturday and noon to 5 p.m. on Sunday. For more information, visit www.

Unique Texas & Western Gifts, Home Decor, Souvenirs & Texas A&M Merchandise

1505 University Drive East, Suite 120 College Station, Texas 77840 (888) 693-2061 (979) 691-2061 www.texasgiftitems.com

Thursday, November 18, 2010___________shopbrazos.com____________TheEagle

Holidays

Host a fabulous holiday party that won’t break the bank BY WYNNE EVERETT

osting a holiday get-together for friends and neighbors can be a budget-buster. After all, Christmas and New Year’s parties traditionally call for formal and elaborate menus and décor. Author and lifestyle expert Victoria Amory says you can have a sophisticated party without spending a fortune. “Something upscale doesn’t have to be expensive,” Amory says. “It just has to be tasteful.”

The Eagle___________shopbrazos.com___________Thursday, November 18, 2010

Cheer on the cheap Here are Amory’s tips for an elegant, economical soiree.

Décor

Cocktails

“When you’re decorating, think of things you already have around the house or that you can use later,” Amory said. “I like to shop for decorations at the grocery store.” Amory said she likes to use bowls of fruit for party décor. Choose one fruit, or one color of fruit, and place the bowls in several rooms for a unifying look. Red apples or green apples with green pears work well, for instance. If you live near the coast, consider seashells displayed in a pretty holiday bowl. “I also like to use natural things,” Amory said. “Leaves or cuttings from outdoors can be nice. It just gives a natural, organic look.” For a Christmas party, try stapling the Christmas cards you receive to a long, thick, red ribbon and framing a door or window with the ribbon. It’s festive, displays your cards nicely and creates a conversation piece.

Skip the full bar and offer a “house drink” along with a couple of alternatives like white wine and soft drinks. “Making a house drink is a nice way to say, ‘This is what we’re drinking,’” Amory said. She suggests choosing an unusual or festive cocktail — maybe a holiday malt wine or a mixed drink with pineapple juice — to give the event a special-occasion feel. “For a cocktail party, I would really splurge and hire a bartender,” Amory said. “A lot of people use their older children or a friend, but they are able to serve the first drink and then they lose interest.”

Food Instead of a sit-down dinner or full buffet, plan a party of heavy hors d’oeuvres. Choose five to nine dishes, and keep the menu simple and budget-friendly by making everyday dishes with a special twist. “You can sort of elevate the mundane,” Amory said. She suggests boiled baby potatoes with a dipping sauce of mayonnaise with truffle oil. Potatoes aren’t exotic, but truffle oil definitely signals this is a special occasion. Make sure one or two dishes will appeal to healthy eaters. Amory suggests thicksliced cucumber rounds topped with sour cream mixed with lemon juice and rolled smoked salmon. It’s pretty and good for guests who are watching their weight and avoiding bread. For a New Year’s celebration, consider having a New Year’s Day brunch instead of a New Year’s Eve party. You can serve chili with cornbread.

Gift ideas

Thursday, November 18, 2010___________shopbrazos.com____________TheEagle