Shopbrazos by The Eagle Advertising Department

NOVEMBER 2013

Perfect holiday recipes for the family Keep your pets warm this winter Kelumac Christmas Tree Farm celebrates 22 years of service

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Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

WHAT’S INSIDE

Kyrstie Cox (979) 731-4665

Internet Sales Director

Internet Marketing Consultant

Shauna Lewis Editorial shauna.lewis@theeagle.com Eric Aguirre Layout & Design

/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. ©2013 GATEHOUSE MEDIA ALL RIGHTS RESERVED

page fifive

There a lot more people who spend There’s Ther holidays alone than you would think. Iff you live in an apartment building, they’re right next xt door.

page eight

The farm Th fa now has about 2,800 to 3,000 wing in its ﬁelds... elds... Christmas trees growing

Jenny Downing (979) 731-4660

“

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Kids learn how to take turns, to communicate verbally, the ability to focus and lengthen attention span.

The incentive rate is based on BTU’s estimated cost of new peaking generation. Incentive payments will be a minimum of 10%, not to exceed 25%, of the total installed cost per customer project. Incentive payments will be considered per meter, but one customer can receive no more than 20% of BTU’s annual program budget. ROCK-CRETE is now featuring full foam roofs with warranty and we ﬁx existing leaky roofs whether they are asphalt or metal.

TE E R C rs ROnCoK w offe ockwool

and Rns! e s o l Cellu Insulatio

Now businesses get paid to lower their utility bills and make the building more comfortable!

Let m e over , Greg Pru 2 use l 000 hap itt, show p e laugh ss electr y custom you how ic e at ut ility b ity. My cu rs now and w st ill inter. s during omers su You c an to mmer o.

Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

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TRUST ROCK-CRETE Foam Insulators for a job done right THE FIRST time WITH A GUARANTEE! When you INSULATE with Rock-Crete Foam Insulators it is the last time. Rock-Crete foam reduces your temps, and your bills, typical savings is from 30-70%

This incentive program is subject to the availability of funds and may be terminated at any time without advance notice. 3

Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

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THANKSGIVING

Along with the help of many volunteers, Barb and Bob Jones of The Chef’s Garden host an annual Thanksgiving dinner for about 85 active military families at the Culinary Vegetable Institute in Milan, Ohio. This will be the seventh year for the celebration, which serves up turkey and trimmings featuring whatever’s plentiful on the farm. 2011 phoTo, courTESy JonES Family

By Melissa Erickson Special to The Eagle

e usually celebrate Thanksgiving surrounded by family and close friends, but welcoming others — even strangers — to your table evokes the spirit of the very first Thanksgiving, when the Wampanoag tribe and the pilgrims feasted together in the New England wilderness. Many people are alone or far from home and family during the holidays. Seniors living by themselves, military personnel and young men and women who can’t afford to get home for the holiday are just some of the people who would appreciate an invitation to celebrate Thanksgiving with your family. While it may seem a bit risky to invite your supermarket cashier to a holiday dinner, many generous people do just that.

Sharing

thanks

Families who open their homes and hearts to strangers on Thanksgiving Are you ready to lay an extra plate at the table? Here are a few stories from people who have. The Jones family of Ohio For the seventh year, family farmers Barb and Bob Jones of The Chef’s Garden will host a

white tablecloth Thanksgiving dinner for about 85 active military families at the Culinary Vegetable Institute in Milan, Ohio, with the help of about 20 volunteers, including chefs Carl Swanbeck and John Selick. “It’s our way of saying thank you to our military families,”

Barb Jones said. “We generally have representatives of all the major wars.” The act of thanking the troops goes way back with the Jones family. “Our World War I connection is now 101 years old,” Barb said. “We hold hope she is able to make it this year. She remembers as a child she helped pass out doughnuts to soldiers whose trains went through our area.” Served at noon and by reservation only, the dinner includes about 16 donated turkeys guests carve themselves at tables set with china and crystal. Sides are “mashed potatoes, gravy, stuffing, several fall vegetables such as Brussels sprouts, carrots, beets, whatever is plentiful on our farm The Chef’s Garden and in season, pumpkin pie with homemade whipped cream and apple crisp along with coffee, tea, lemonade and water,” Barb said.

THANKSGIVING

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“You have to be open to the experience. Fill your table with colorful, interesting characters and the reward is treasured, meaningful memories,” Sicard said.

The Macey family of Illinois For about a dozen years starting in the 1980s, Luanne and Dennis Macey hosted trainees from the nearby Great Lakes Naval Base near Chicago for Thanksgiving dinner. Dennis became involved by hosting a sailor through the Rotary Club and continued the tradition for years. “Before 9/11 there weren’t as many rules and regulations. It was more informal,” Dennis said. “We would just drive up, and they would be waiting in the gymnasium on the bleachers. I’d say, ‘I can take two or three,’ and they’d just come with us. “Sometimes, they’d say, ‘Can my buddy come?’ And so we would have another one come along. The more the merrier.” The most they ever hosted was six. The holiday began with a trip to Chicago and tourist sites such as the John Hancock Observatory, as well as personal indulgences such as stops for “Dunkin’ Donuts, a Hershey bar or cigarettes,” Luanne said. Leaving the base for the first time in 10 weeks, the recruits “were so appreciative to be with a family, and let’s face it, there’s always too much food,” Luanne said. Before the age of cellphones, the Maceys let the mostly male recruits make phone calls home and provided a Chicago T-shirt the trainees could wear so they wouldn’t ac-

The Laska family of Oklahoma Thirty-two years ago, Mike and Liz Laska were new to Edmund, Okla., and faced with celebrating Thanksgiving alone. Instead, they accepted a dinner invitation from a family at their church with six kids and the desire to open their home to others, said Liz Laska. A tradition was born — the Edmund Community Thanksgiving Dinner. This Thanksgiving, between 500 and 600 volunteers including the Laskas, who have been involved from the start, will cook about 150 turkeys and serve an estimated 3,000 Thanksgiving meals in a ballroom at the University of Oklahoma. Growing and expanding over the past three decades, the Edmund Community Thanksgiving Dinner includes many churches, businesses, organizations and individuals who see the need and the benefit of giving something back, said Mike Laska. It’s about the food, the fellowship and the service, he said. “More of the people come for the companionship, though of course there is a need for the food,” Liz said. In addition to the needy and to people who are far from their families, Liz recounted heartfelt stories of a widower facing his first Thanksgiving alone and of families burned out of their houses the week of Thanksgiving. “They know where they can come,” Liz said. Rather than thinking of the good this huge Thanksgiving dinner brings to the recipients, Mike focuses on the volunteers who can fill their need to serve, whether it’s setting up tables, cooking side dishes or delivering meals to the homebound. “It’s a blessing to be able to give something back,” he said.

cidently stain their uniforms. “It’s such a great experience and we have so many wonder-

ful memories. One guy played piano all afternoon and we sang along. Other times we’d play games like Trivial Pursuit. No one should be alone on Thanksgiving,” Luanne said. Cheri Sicard of California In the checkout line purchasing last-minute ingredients, Cheri Sicard saw someone with a frozen turkey dinner in their cart. “They came home with me for Thanksgiving,” she said. Sicard has been hosting “Thanksgiving orphans” since she was a college student and it was just her, her boyfriend and another friend celebrating the holiday together far from their families. They decided to “bring some fun to the table” by inviting people who were in a similar situation. The demand

is high for your goodwill and home cooking, Sicard said. “There’s a lot more people who spend holidays alone than you would think. If you live in an apartment building, they’re right next door,” she said. Seniors especially should be remembered. “Often these people don’t have a lot of social contact. You can make them feel special and really make a difference in the holiday, really make a difference in their life,” she said. Thanksgiving invitations are first issued to her family, who know it’s all right to bring along a friend. “Then I extend it outward,” she said. Some guests become regulars and lifelong friends. Others might make a one-time-only appearance. For the most part, everybody gets along and benefits from new ideas, new perceptions and even new cultures.

Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

Before dinner, “we do give thanks. After dinner my husband passes a microphone to each person who would like to talk about their military experience or their loved one who is serving and could not be with us,” Barb said. The effort makes the volunteers “tired but happy,” she said. “We usually end up with a huge lump in our throats to hear how much the military families are giving to us.”

Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

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HOLIDAY FOOD

Try this bouquet of yellow squash, grape tomatoes and zucchini, simple but elegant in a basket made of Parmesan cheese. A strip of Parmesan lace and a frill of endive accent the entirely edible arrangement.

holiday JEwElS A treasure of veggies in a tasty basket

By Margaret Maples Special to The Eagle

A 6

fter feasting on rich food from Thanksgiving to New Year’s, wouldn’t simplicity be a nice change? How about a dish of roasted or grilled veggies presented in a Parmesan basket? Simple and nutritious, but still dressed to party. You could pick almost any vegetable: beans, bell peppers, carrots, celery, onions, potatoes. We chose yellow squash, grape tomatoes and zucchini. With just a little primping, these produce a vivid bouquet of gold, scarlet and green. Slice the squash with a garnishing knife to give each piece a pretty accent. For

more variety, cut a few long green and yellow squash strips. Brush the pieces lightly with canola oil and grill or roast them. A ridged cast-iron skillet produces nice grill marks in the oven, but a rimmed baking sheet is a reliable choice, too. Halve grape tomatoes, set them cut side up in a pan, and top each morsel with kosher salt before roasting. To let these jewel-like colors shine, steer clear of breading. A crust of panko (Japanese breadcrumbs) tastes great, but you’ll end up with a monochrome dish: golden veggies in a golden cheese basket.

Getting organized Imported, aged Parmesan is usually priced like the treasure it is, but inexpen-

sive, shredded Parmesan works well for these edible baskets. If you’ve never made one before, the lower-cost cheese will let you practice without having to cope with sticker shock. Gathering your equipment ahead of time will make this project more fun. For cooking, you’ll need a 10- to 12-inch nonstick skillet and a plastic or wood spatula. To shape the still-hot cheese discs, select a rather tall, narrow jar or glass and a clean, dry dish towel. Working a day or two ahead of serving is a good idea. The baskets are somewhat fragile, so you’ll want covered containers sturdy enough to protect them while they’re stored in the fridge. SEE PARMESAN, PAGE 7

HOLIDAY FOOD

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Start weaving a basket by sprinkling a loose single layer of shredded Parmesan in a nonstick skillet.

While the cheese is still hot, drape the disc over a glass or jar. As the Parmesan droops, crimp it to make an interesting shape.

Sprinkle a single layer of shreds on the floor of the skillet. leave space between the bits of cheese, especially around the edge of the disc, for a lacy effect. cook over medium-low heat until the shreds melt slightly and stick together, about 5 to 6 minutes. remove the disc and quickly center it over the glass or jar. The surrounding margin of hot cheese will begin to sag. Before the cheese cools and becomes crisp, crimp the sides of the basket. Be gentle but firm. The dish towel will protect your hands from the just-cooked parmesan. The basket will firm up and become crunchy in minutes. arrange the roasted squash and tomatoes in it and add accents of endive and a spare strip of lacy cheese. Set out favorite dips, and prepare to eat your vegetables – and their baskets – in style.

presents

November 23rd

A garnishing knife (at right) gives the squash discs a dressy edge. Roasted grape tomatoes bring extra pizzazz.

Brush the squash discs with oil, season as you like – we used salt and red curry powder – and roast.

December 7th

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‘Weaving’ with Parmesan

December 31ST

• Jake Hooker & The Outsiders • Landon Dodd • New Years Eve Billy Mata & The Texas Tradition Come check out our Holiday Drink Specials! The Last Wednesday of every month is Ladies Night!* *

Half prices drinks and appetizers!

9524 Hwy 6 Loop South • Navasota, Texas 77868 • 936-825-9070

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KELUMAC CHRISTMAS TREE FARM

Kelumac Christmas Tree Farm and Bed and Breakfast: Christmas trees and holiday fun Shauna Lewis The Eagl Ea e

elumac Christmas Tree Farm and Bed and Breakfast eakf eakfast near Bryan offers of more than Christmas trees; it also provides a getaway from the hustle and bustle of everyday life. Kelumac Christmas Tree Farm and Bed and Breakfast, at 10379 Taylor Road, opened in 1991. The first crop of about 1,000 trees was planted in 1988, and about 500 trees have ha been planted each year after that, said Keith McDaniel, who owns the farm along with wife, Marie Louise “Lou” McDaniel. The farm now has about 2,800 to 3,000 Christmas trees growing in its fields, consisting of Virginia Pine, Arizona Cypress and Leyland Cypress trees. It also sells pre-cut Fraser Firs. The tree farm’s 2013 season will start the day after

Thanksgiving anksgi anksgiving (Nov. 29), and continue through Dec. 10. Customers are equipped with a small wagon and a saw, befor bef e heading to the

fields to select and cut down a tree. Measuring poles are also provided to ensure the proper height. After guests saw down a tree, tree farm workers can use a shaker to rid it of dead needles and any “trash,” McDaniel said. McDaniel said the process of finding and cutting down a tree brings back memories from his childhood. “I remember when I was a young kid, we went to the woods and cut a tree down,” he said.

It seems like people don’t do that anymore, he said, but they can continue the tradition at his tree farm. It’s a good way for families to get away from the city and from the hustle and bustle of traffic and everyday life, he said. They can enjoy the outdoors and spend good quality time together. Picnic tables are provided, too, so visitors to the tree farm can ha a have picnic there. “Get the kids out of town and enjoy nature,” he said. While customers are enjoying their time in the country McDaniel said he has try, fun meeting a lot of “neat people” and watching them enjoy themselves.

KELUMAC CHRISTMAS TREE FARM

“The children are really happy to run around. It’s kind of unique to see that,” McDaniel said. “It’s enjoyable for me.” Visitors can also feed fish at the farm’s fishing pond. The fish aren’t big enough to catch yet, but McDaniel plans to offer of fishing in the future. The farm also has a gift shop, where it sells Christmas tree stands, ornaments, jellies and other items. The cost of trees in the field is $5.50 to $6 per foot, and pre-cut Fraser Firs are $7.25 a foot. The tree farm is open on Thursdays through Sundays. Scheduled business hours for the Kelumac Christmas Tree Farm are: 10 a.m. to 5:30 p.m. on Nov. 29 and 30 and Dec. 1, 5, 7, 12, 13, 14 and 15 and from 10 a.m. to 5 p.m. on Dec. 6 and 8. However, er er, business hours could change on weekdays, so visitors are encouraged to call or visit the website befor bef e they go. The farm is also offering of field trips on Dec. 2, 3, 9, 10, 17 and 18. See the website or contact the farm for more inf mation. infor Bed and breakfast The Kelumac Christmas Tree Farm and Bed and Breakfast eakf eakfast also has two rooms available for rent. One is a cottage called the Sans Souici Room, which is decorated in colors of Provence – bright yellows and blues. It also has a kitchenette. The other is the Country Antique Room, which is inside McDaniel’s main house. Both offer of a serene place to stay, McDaniel said. Guests can walk around the farm and enjoy the view, while avoiding the usual noise of hotel rooms. More infor inf mation For more infor inf mation, visit www.kelumac.com, call 979-279-3931 or email kelumac@aol.com.

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FEAST

Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

A ClAssiC

Ham with Orange and Stone-Ground Mustard

FEAsT

Serves: 20 Prep: 5 mins Cook: 3 hours, 40 mins • 1 (10-pound) whole bone-in smoked ham For the sauce: • 1/2 cup water • 1/4 t salt • 1 T flour • Juice and finely grated rind of 1 large orange • 1 1/2 T apple cider vinegar • 1 T butter • 1 T stone-ground mustard • 1 stick cinnamon • 1/2 cup golden raisins • 2 T maple syrup

Pomegranate-Glazed Turkey Serves: 12 Prep: 15 mins For the glaze: • 1 T cornstarch • 1/3 cup pomegranate juice, divided • 1/4 cup honey • 2 T balsamic vinegar • 1/8 t cardamom (optional) For the turkey: • A 12- to 14-pound turkey • 1 t salt • 1/4 t black pepper

Cook: 3 hours

To prepare sauce, combine water, salt and flour in a saucepan; stir well. Bring to a boil over medium-high heat and cook, stirring constantly, until mixture becomes clear. Add remaining ingredients.

To prepare the glaze, combine cornstarch and half the pomegranate juice in a small saucepan; stir until cornstarch dissolves. Stir in remaining juice, honey, vinegar and cardamom if using. Bring to a boil over medium-high heat; cook 1 minute, whisking until smooth.

Return to a boil and cook over medium heat 20 minutes. Remove the cinnamon stick and discard.

To prepare the turkey, preheat the oven to 375 F. Remove giblets and neck from turkey and rinse, inside and out, with cold water. Pat dry. Sprinkle evenly with salt and pepper. Coat a rack and shallow roasting pan with cooking spray; place turkey breast-side-up on the rack. Roast 1 1/2 hours; rotate pan and roast 1 hour. Brush about half the glaze over entire surface; return to oven. Roast 10 minutes longer; repeat with remaining glaze and roast 10 minutes longer. Let turkey stand 10 minutes before carving.

Bake ham according to package directions. During last 15 minutes of baking, pour sauce over ham.

– Courtesy Mohonk Mountain House, New Paltz, N.Y.

– Marge Perry, Relish DEliCious sTArTErs

Hot Artichoke Spinach Dip

Curried Popcorn Serves: 8 10 mins

Serves: 10 to 12 Prep: 15 mins

Prep: 5 minsCook:

• 3 T olive oil, divided • 1 1/2 t curry powder • 1/2 t salt • 1/8 t cayenne • 1/3 cup popcorn kernels

• Cooking spray • 2 cups coarsely chopped marinated artichoke hearts (3 small jars), marinade reserved • 1 box (10-ounce) frozen spinach, thawed and drained • 1/2 cup sliced green onions • 24 ounces silken tofu, drained

• 2 t garlic cloves, halved • 4 ounces Neufchatel • 1 dash cayenne pepper • 1/3 cup grated Swiss cheese • 2/3 cup shredded Parmesan cheese, divided • 1/2 t salt • 1/2 t freshly ground black pepper

1 2 3

1 2

Preheat oven to 350 F. Spray a shallow gratin or 8-inch square baking dish with cooking spray.

Place tofu, garlic, Neufchatel, cayenne and 2 tablespoons reserved artichoke marinade in food processor. Process until smooth.

Stir 1 tablespoon oil, curry powder, salt and cayenne in a small bowl.

Cook: 35 mins

Coat the bottom of a heavy 4-quart saucepan with remaining 2 tablespoons oil. Add a couple of popcorn kernels and cover pan. Turn heat to medium. When the first kernel pops, add remaining kernels. Cook, covered, shaking pan frequently until popping slows to 3 to 5 seconds between pops. Remove pan from burner and uncover carefully to allow steam to escape. Pour popcorn into a bowl. Drizzle with curry mixture and toss well. Serve immediately. – Gretchen Roberts, Relish

Combine artichokes, spinach and onion in a medium bowl. Set aside.

Combine tofu mixture with artichoke mixture. Add Swiss cheese, 1/3 cup Parmesan, salt and pepper and stir until well combined. Transfer to the prepared baking dish.

Sprinkle remaining Parmesan over top. Bake 30 to 35 minutes or until hot, bubbly and golden brown on top. – Crescent Dragonwagon, for Relish

FEAST

on ThE siDE

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Roasted Winter Squash with Cornbread Stuffing Serves: 2 Prep: 20 mins Cook: 50 mins • 1 T chopped fresh sage • 1 T minced garlic • 1/2 cup reducedsodium vegetable or chicken broth • 3 T chopped pecans • 1 1/2 cups cooked and crumbled cornbread • 1 T chopped fresh parsley • 1/2 t salt • Freshly ground black pepper

Preheat oven to 400 F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.

2 3

Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.

Almost Instant Mashed Potatoes Serves: 4

a small hole in the plastic.)

• 4 medium russet, Yukon Gold or white potatoes, or 6 to 8 red potatoes • Milk, to taste • Butter, to taste • Salt and pepper, to taste

2 3

Wash potatoes; peel if desired. Place whole potatoes in microwave-safe dish. Cover dish. (If using plastic, poke

Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.

Microwave on high 8 minutes or until potatoes are done.

Transfer potatoes to a large bowl. Add milk, butter, salt and pepper. Mash with a potato masher until reaching desired consistency. – U.S. Potato Board (healthypotato.com)

Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top.

Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

• 1 small to medium winter squash (acorn, butternut or baby pumpkin, about 1? pounds) • 2 T extra-virgin olive oil, divided • 1/4 cup dried cranberries or cherries • 1/4 cup golden raisins • 1/3 cup chopped onion • 1/4 cup chopped celery

– Brian Morris, Relish

Butternut Squash and Apple Bisque Serves: 10

Prep: 5 mins

Cook: 40 mins

• 2 T butter • 1/3 cup chopped leek, white part only • 3 cups chopped Braeburn or other tart apple • 3 cups peeled and diced butternut squash • 1 cup peeled and coarsely chopped russet potato • 1/3 cup dry sherry • 3 cups low-sodium vegetable or chicken broth

• 1 cup fresh orange juice • 1 T honey • 1/2 t kosher salt • 1/2 t freshly grated nutmeg • 1 1/2 T curry powder • 1 t Coarsely ground black pepper • 1 1/4 cups half-and-half • 3/4 cup crumbled blue cheese or shredded cheddar cheese • Shredded fresh basil, optional

Transfer to a blender or food processor and purée (in batches if necessary). Return soup to saucepan and add half-andhalf. Heat thoroughly over low heat. Do not boil.

Melt butter in a medium saucepan. Add leeks; sauté 5 minutes. Add apples; cook until they just begin to soften, about 5 minutes.

Add butternut squash, potato, sherry and broth. Bring to a boil, cover, reduce heat and simmer until potatoes and squash are tender, about 30 minutes.

Add orange juice, honey, salt, nutmeg, curry and pepper. Cool slightly.

Place soup in serving bowls; top each with 1 tablespoon cheese and basil, if using. – Courtesy Frank Turner, chef with the Matt Prentice Restaurant Group in Detroit, Mich.

Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

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FEAST

holiDAy CookiEs

Chewy Flourless Chocolate Cookies

Swedish Butter Cookies (Mandel Kakor)

Serves: 15

Serves: 70 Prep: 20 mins Cook: 30-40 • 1 ounce almond extract • 1 egg, beaten • 3 T cream • 1 cup sugar • 1 cup unsalted butter, • 3 cups all-purpose room temperature flour • Swedish pearl sugar • 1 T baking powder or cake decorating • 1/2 t salt

Preheat oven to 350 F. Combine butter and 1mixer granulated sugar in a large bowl. Using a at medium-high speed, beat until light. Add flour, baking powder and salt; beat well. Add almond extract and heavy cream. Mix well.

Turn dough out and work into a ball. Cut 2 into four portions and shape each into a ball. Flatten each ball into a 4-inch circle. Refrigerate 10 minutes.

Place dough rounds on a baking sheet. 3 Brush tops with beaten egg. Sprinkle pearl sugar on top. Bake 20 minutes. Remove from oven. Decrease temperature to 300 F.

Cut each round into 10 slices, then cut 4 each slice in half (except the short ends). Return to oven and bake 20 minutes for crispy cookies or 10 minutes for chewier cookies.

– Classic Relish recipe, courtesy Erica Schultz

Prep: 10 mins

• 1 3/4 cups powdered sugar • 1/2 cup Dutch process cocoa (made with alkali) • 2 t cornstarch

Cook: 16 mins

• 1/4 t salt • 2 egg whites • 1 cup coarsely chopped pecans or walnuts, toasted

Preheat oven to 300 F. Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.

Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Remove from parchment paper and place on a wire rack to cool. – Tamar Haspel, Relish

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PETS

Keep dogs and cats warm and dry in winter

By Melissa Erickson Special to The Eagle

ot the sweaters out? Check. Weather-stripped your doors and windows? Check. Now how about weather-proofing Fido and Fluffy? Don’t forget your fur-covered friend this winter, because the cold can be as hard on dogs and cats as it is on us. Going out for exercise and to do their business is a necessity, so here are a handful of items to help shelter your pet from nasty weather.

Fab Dog Red Skull Raincoat

Doctors Foster and Smith Cozy Cushion $24.99 www. drsfostersmith.com Give your cat the warmth and comfort she seeks with a heated cat bed that works like an electric blanket, minus the electricity. This pad can lay on a sofa, chair or the floor and features a core layer of thermo-reflective material that uses your cat’s body heat to warm the entire cushion with no cords or electricity costs. plus, it’s machine-washable.

$32 www.fabdog.com Stay dry and look fabulous in this pocket fold-up raincoat made with a Velcro closure, mesh lining and 100 percent nylon shell. Features include hood with toggles, harness hole, a stylish rubber tag on back and on outside pocket, and a convenient loop with a snap on the folded pocket to hook to lead or belt loop.

Dog-E-Glow’s LED dog collars $29.98 www.doggieglow.com Reflective gear is essential for night walks, and these fashionable, weatherresistant collars combine the functionality of lEd lighting with cool patterns that are even available in your college’s colors. if your cat or dog slips out the door, a lighted collar will make them easier to spot. lighted leashes are available, too.

Pawz Dog Boots $15.95 www.pawzdogboots.com Waterproof and comfortable, Pawz Dog Boots are made of natural rubber and have no padding so your dog can feel the ground beneath him for ease of movement. perfect for protecting paws in rain and snow. The natural rubber is strong and stretchy, easy to put on and secure once in place. Pawz are an economical choice because they’re disposable and reusable.

$40-$60 www.frontgate.com a water-repellent shell and warm quilted interior will keep your dog warm and comfortable for a winter walk or snowy romp. available in three reversible styles and machinewashable, the reversible puffer dog Vest features a drawstring at the waist and Velcro closure for a simple, perfect fit. Winter coats are especially good for small-breed dogs, which lose their body heat much more quickly than larger dogs.

Day Spa Nails ♦ Hair ♦ Skin Care ♦ Chemical Peel ♦ Waxing ♦ Body Treatments ♦Airbrush Tanning ♦ Makeup

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Reversible Puffer Dog Vest

Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

cold noSES, warm pawS

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Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

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BOARD GAMES

GAme on!

Bring family to the table with these classic games By Melissa Erickson Special to The Eagle

Just by the virtue of playing them, board games and puzzles teach children valuable skills and provide families a moment to engage in conversation and friendly competition. “Kids can learn so much from games: number and shape recognition, letter recognition and reading, eye-hand coordination, counting, strategy, cooperation,” said Adrienne Appell, a trend specialist with the Toy Industry Association. “Games are great for social etiquette, too. Kids learn how to take turns, to communicate verbally, the ability to focus and lengthen attention span. ... Older siblings can teach younger siblings, and games are a great way to bridge the generational gap. You never age out of games,” she said. Each family has its own game traditions, but what makes a game or puzzle a classic? Wayne Schmittberger, editor in chief of Games magazine, said, “The ones you look forward to playing again and again are the classics.” Some of Schmittberger’s favorites from the Games Hall of Fame:

“Yahtzee” n $10 n 2-10 players n 6 and up n 30 minutes

The classic five-die game has players rolling the dice three times each turn to come up with one of 13 categories, such as three of a kind or full house.

“Sorry!” n $23 n 2-4 players n 6 and up n 30 minutes

in this slide pursuit game, players race their four pieces around the board as they switch places and try to knock their opponents off track.

“Stratego” n $25 n 2 players n 8 and up

Games and puzzles accounted for $1.8 billion in sales in 2012, according to the Toy Industry Association.

n 45 minutes

The game board is your battlefield as you try to capture your opponent’s flag, protect your own and steer clear of bombs.

“Clue” n $20 n 3-6 players n 8 and up n 45 minutes

in the classic detective game, players move from room to room in a mansion to solve the mystery of who did it, with what and where.

“Small World” n $50 n 2-5 players n 8 and up n 80 minutes

players vie for conquest and control of a fantasy world that is simply too small and populated with zany characters like wizards, amazons and orcs.

“Takenoko” n $50 n 2-4 players n 8 and up n 45 minutes

in the Japanese imperial court, players are entrusted with the care of the royal panda and his bamboo garden. The player that cultivates the land best wins.

“Via Appia” n $60 n 2-4 players

n 8 and up n 45 minutes

on the construction crew of the most famous road of the roman Empire, you must use your intuition in the quarry to get the best stones.

“Monopoly” n $19 n 2-8 players n 8 and up n 180 minutes

players buy and develop land, mortgaging for cash when fined, taxed or faced with misfortune. multiple themed versions and fast versions are available as well, including favorite sports teams, colleges, movies and make-your-ownopoly.

“The Settlers of Catan” n $42 n 3-4 players n 10 and up n 90 minutes

in this modern classic, settlers build roads, developments and cities using a random board, and there’s constant player interaction and a combination of luck and skill.

“Risk” n $30 n 2-6 players n 10 and up n 120 minutes

The first mainstream war game gives players tiny army units to place on a map of the world. in a roll of the dice, attack other armies with the aim of world

domination.

“Tikal” n $34 n 2-4 players n 10 and up n 120 minutes

In this strategy game, players explore the central american jungle in search of lost treasure, scoring points by occupying temples and holding on to loot.

“Trajan” n $50 n 2-4 players n 12 and up n 90 minutes

Set in ancient rome, Trajan is a spin on the classic african mancala game, with players increasing their power through political influence, trading and military dominion.

Acquire $59 3-6 players 12 and up 90-minute playing time A 3-D strategic race to acquire the greatest wealth. players invest in the hotel business, retain stock and merge for sizable bonuses in this dramatic, money-making game.

Apples to Apples $27 4-10 players 12 and up 30-minute playing time with just two decks of cards, Things and descriptions, the game rotates as a

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Stay connected with specials across the Brazos Valley

The Chicken Oil Co. 3600 College Ave. Bryan Mondays, All Day Half price burgers

The Backyard 303 University Dr. Wednesdays, All Day Half price burgers

Country Boy Grill 201 N. Main St., Ste. B Bryan Weekdays, 11 am - 2 pm $8 lunch specials

KIDS EAT FREE

Sully’s Sports Grill & Bar 1037 Texas Ave. College Station Mondays, All Day Kids eat free from kids menu with purchase of adult meal

Grub Burger Bar 980 University Dr. E., Ste. 400 College Station Thursday, 4 - 7 pm $2 white sangrias

Applebee’s Neighborhood Grill 200 Texas Ave. S. College Station Tuesdays, All Day Kids 12 and under eat free from kids menu with purchase of one adult entrée

The Tap 815 Harvey Rd. College Station Thursdays, 8 - 11 pm $2.50 bar drinks and $2.50 pints

C&J Barbeque All 3 Bryan and College Station locations Wednesdays, 5 - 9 pm 1 kids meal from kids menu, with purchase of adult meal of $6.99 or more

Thursday, November 21, 2013____________shopbrazos.com____________The Eagle

FOOD

DRINKS

Wings ‘N More Restaurant & Bar Both College Station locations Mondays, 3 - 11 pm $2.25 wells, $2.50 domestic drafts and $4.99 Big Willy domestic drafts

Add your favorite special to ShopBrazos. Submit a daily special for your business or restaurant by finding it on ShopBrazos.com and clicking “Add Special.” All specials subject to change, see business/restaurant for details. facebook.com/shopbrazos twitter.com/shopbrazos foursquare.com/shopbrazos instagram.com/shopbrazos

16 Thursday, November 21, 2013____________shopbrazos.com____________The Eagle