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flaire for women

A buzz for the Hive

December 2014 VOL. 9 - ISSUE 12

2 December 2014

flaire FOR WOMEN

Saint Anthony’s Health Center is proud to join OSF HealthCare The great thing about families? They help each other. The bigger the family the more the support. That’s why we’re thrilled to join the OSF HealthCare Catholic Ministry. That means the caregivers you’ve trusted for almost 90 years are now joined by a care network of nine other hospitals and more than 700 physicians in locations across Illinois. All of us working together to transform health care in Alton and beyond. Learn how our new OSF affiliation benefits you at NewSaintAnthonys.org.

Formerly Saint Anthony’s Health Center

A Note from the editor Cynthia M. Ellis

flaire: A natural talent or aptitude; a knack; instinctive discernment; keenness; distinctive elegance or style

F L A I R E I S A SU P P L E M E N T TO T H E T E L EG R A P H

W H AT ’ S I N S I D E

STA F F

4

EXECUTIVE DIRECTOR

COVER STORY A buzz for The Hive

8

Basic Beauty

Festive faces

10

Recipe

16

Style Sense

Having your cake and eating it, toor Rock your Party Frock

EDITOR/SENIOR WRITER

Cynthia M. Ellis cynmell@hotmail.com

ADVERTISING DIRECTOR Bonnie Markham (618) 208-6427

InSIDE

On THE COVER

flaire

Bob Strickley (618) 208-6446

December 2014

VOL. 9 - ISSUE 12

for women

flaire FOR WOMEN

A buzz for the Hive

Rebecca Pattan can satisfy the palates of those searching for a salty or sweet snack to eat and wrap it up for you to give this holiday season. Rebecca is owner of The a Hive, Gourmet Popcorn, Confections and Boutique in downtown Alton.

8

Festive Faces

December 2014 3

It’s unbelievable that we are at the end of another year and a time for celebrations and cheer. It seems like only yesterday my son was home for the holidays. I won’t forget the conversation we had the night I picked him up from the airport.

Cole’s one request on his first night - a home-cooked meal. Of course I gladly obliged because I love to cook and I love feeding my “baby.” As we sat in the kitchen we talked about the Marines and his relationship with his girl, Emma. I saw how his eyes lit up as he told me about her. His words were “Mom, she’s a lot like you.”

He said she’s strong and independent and never at a loss to tell him what she thinks. I knew at that moment, listening to the way he talked together about her that this was the girl.

She was the “one.”

He couldn’t wait to get back after Christmas because they had a trip planned for the remaining days of their holiday leave. She is also a Marine.

Fast forward two months and I finally got to meet the girl who stole my son’s heart. I knew when I saw them together that this young woman was likely to be in my son’s life for a long time. I was right.

After his graduation from the Military Defense Language Institute at The Presidio in Monterey, Calif. Cole went to Texas for more training and then to his duty station in Hawaii.

Emma remained at DLI for a bit longer before heading to Texas. In August, she flew to Hawaii to visit Cole and I got a phone call the day she was headed back stateside.

“Mom, I want to tell you something. We are engaged.”

I knew it! The thing is my son wanted to marry her before he left California, but he also said he wouldn’t marry her until I had met her.

It was important to him for me to meet the love of his life.

Obviously they changed their minds, but I knew it would be a matter of time. Well the time is now.

When I asked the question if he was sure he said “Of course I could live without her, but I don’t want to. I can’t see my life without her, she encourages me to be a better man.”

Emma is stationed at Camp Pendelton, Calif. and Cole is coming stateside on her birthday, which is a week before Christmas, and the two of them are getting married. They are then driving up the coast for their honeymoon and back to visit the place where they first met.

I’m happy for Cole and Emma. It’s definitely a Merry Christmas!

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4 December 2014

flaire FOR WOMEN

A buzz for The Hive

By Cynthia M. Ellis

Louis Fashion Week and WellCrafted St. Louis.

Rebecca said honor then came when she was invited to take part of Best of Missouri Market at Missouri Botanical Garden in October. She was one of more than 120 food producers and crafters from Missouri and the surrounding region to showcase her product. The signature event draws an annual attendance of 25,000 people over three days.

Besides offering her high quality “popped” product, Rebecca also focuses on environmentally conscious packaging.

“One of the rules to take part in the event is the packaging must be biodegradable,”

December 2014 5

Becky and when would email I always signed off as ‘B,’ she said. “I call him ‘honey,’ so he really the honey to my ‘B’ so we felt the Hive would fit us and make it personal.”

The Hive serves 200 different flavors of popcorn, both savory and sweet. Popular flavors include movie theater, turtle and buffalo blue cheese.

“Our No. 1 seller is Chicago style, which is a mix of caramel and cheddar cheese,” Rebecca said.

Rebecca said that although not all local residents haven’t really discovered The Hive, the St. Louis population has recognized she offers a unique treat.

Rebecca attends special events in St. Louis and provides tastings such as Saint

she said.

She said she believes that being responsible to the environment is a good thing.

Most of the shops packing is biodegradable or made from recycled materials.

“Our carry out bags are brown paper without our logo so customers can reuse them,” Rebecca said.

Customers can also order popcorn served up in tins, which is especially popular during the holiday season.

Rebecca said that customers can get both carry out or order online at www.thehivepopcorn.com.

Rebecca said she believes in promoting small businesses, many of which sell their gourmet eats or other merchandise in the store. She also offers up the space for rental for ladies night out events.

“The cost averages around $10 per person depending on the size of the group and we provide snacks,” she said.

She said local artist Jenn Grassle, who operates Cheerful Canvas, is now offering “Sip and Paint” classes at The Hive too.

“You can bring a group in; bring your wine and paint,” she said.

She said snacks are available at The Hive.

“I want it to be a spot that anyone can come enjoy. It’s not just a retail space,” she said.

To find out more or place an online order, visit www. thehivepopcorn.com, or call (618) 363-6700. Also visit The Hive on Facebook, on Twitter and Instagram @TheHiveAlton.

To find out more about the Sip and Paint events contact Jenn at jenn@cheerfulcanvas. com.

flaire FOR WOMEN

Sometimes an idea just “pops” into your head. It did for Rebecca Pattan nearly two years ago when she decided to start her specialty shop a block from Alton’s Sugar Alley.

Rebecca opened The Hive, a gourmet popcorn and boutique sweets shop at 100 W. Third St. in January 2012.

“I knew I wanted to start a business and I wanted to fill a niche that wasn’t yet being met in Alton,” she said. “People drive to St. Louis, Edwardsville and other cities to visit retailers because we didn’t have anything like that here. I wanted to change that.”

The idea first came to Rebecca while she was working as an event planner. She said, while working in the business she owned for five years, she started to get burned out and knew she wanted to make change.

“I wanted an outlet where I could sell locally made items and support small businesses at the same time,” she said.

She picked America’s favorite snack - popcorn.

“Practically every age group loves popcorn,” she said.

She also offers gourmet chocolates and confections along with other sugary items like Excel and Ski soda, which are made by local chocolatiers and other gourmet food makers.

Rebecca worked in retail for more than 30 years before owning her event planning company and knew operating a retail store was the new direction she wanted to take.

She said her husband and her came up with the store’s name, which has special meaning to them.

“My husband, who traveled a lot for work, calls me me

THE UGLY SWEATER

flaire FOR WOMEN

6 December 2014

“Don we now our gay apparel” Tis’ the season to put on our cheery Christmas attire and gather around the fire, enjoying the company of one another and taking in the holiday spirit.

Everyone loves to dress up for the holidays, which the song “Deck the Halls” pointed out in its 1862 lyrics. Yet today when we think of festive fashion one look is sure to come to mind - the ugly Christmas sweater.

The clothing piece and the parties that are thrown in their honor are a part of today’s pop culture. By definition, a “ugly Christmas sweater” is any sweater with a Christmas theme that is considered in bad taste, tacky or gaudy.

What is bad taste is debatable, but the general consensus says that more embellishments, more tinsel and more Christmas themed decorations attached to the sweater, the more uglier.

According to Urban Dictionary, the ugly sweater trend started in the 1980s with sweaters designed by Koos Van Den Akker, a Dutch-born fashion designer. Koos is most noteable for designing the sweaters worn by Bill Cosby.

The first Christmas sweaters were mass manufactured as “jingle bell” sweaters during the 1980s. It was in 2002, that the first ugly Christmas sweater party was held in Vancover, Canada. The name “ugly Christmas sweater party” is even trademarked in The Great White North.

The trend soon followed in the United States and young people began donning the holiday attire for parties.

They started digging into their mothers and grandmothers closets, as well as hit thrift stores to find the cold weather wear.

Whether you wear the traditional icons such as Santa, reindeer, snowmen or Christmas trees, or chose the modern favorites like puppies and kittens there is a sweater for you.

Today there are websites and books devoted to topic of how to throw an ugly Christmas sweater party. If you do host a soirée, make sure you reward the person who wears the ugliest or tackiest sweater or give your guests an small attendance gift.

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December 2014 7

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Cure the arrival of the smokey eyes and shimmer lip season.

Yes, the holidays are upon us and your makeup is sure to top off your overall party look. Rather than going extreme on your beauty routine, instead add tiny twists to feel festive.

Try a few changes when applying your makeup and see a new mood.

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December 2014 9

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Having your cake and eating it, too

By Vicki Bennington

10 December 2014

flaire FOR WOMEN

Adrienne Schaefer doesn’t sacrifice dessert for fitness Adrienne Schaefer lost 45 pounds in about five months though she is an avid baker known for her delicious cheesecakes.

How did she do it?

“I used to bake and eat desserts when I was sad; when I was happy; anytime – and I would eat several slices,” Adrienne said.

“Now I’ve learned how to prepare desserts for special occasions, for others, for the sheer pleasure of baking, and how to eat them in moderation.”

So it’s all about portion control.

Adrienne became interested in baking when she was a toddler. Her grandmother would give her peanuts and water to mix together, but it didn’t take long for the wouldbe baker to realize she wanted something more to happen with her concoctions.

When she was about 10, she was entrusted with using the oven. Her dad taught her to make banana bread; then chocolate chip cookies. Her aunt showed her how to make Coca-Cola Cake, and her grandma shared

her Pineapple Upside Down Cake recipe.

“I’ve always taken comfort in baking,” Adrienne said. “I have an emotional attachment to it. It’s very therapeutic.

“And a lot of delicious things have come from that attachment,” she said. “But so did a lot of high and low sugar rushes I didn’t realize until I started eating better how much your diet can affect how you feel.”

She had tried Weight Watchers; lost weight, but gained it back.

“I needed a lifestyle change,” she said. “I knew cancer and diabetes ran in my family, and I wanted to do something before I had any major health problems.”

A friend gave her a basic, healthy diet, and Adrienne hired a trainer. She lost the weight, works out at the gym six days a week, and said her metabolism is “re-set.”

A svelte, size six, Adrienne has regained her confidence, and feels better physically and emotionally.

See CAKE | 12

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From page 10

She and her husband of 12 years, Chris, met by chance through a mutual acquaintance at college.

“When I first met him, I thought to myself, ‘I am going to marry that man,’” Adrienne said.

He’s the savory cook in the family, with his own garden and secret salsa recipe, among others. Adrienne always has the baking covered, and somewhere along the line, cheesecakes in a variety of flavors became her specialty.

“I tried different desserts, using mostly a ‘Taste of Home’ cookbook, and a few years ago, I started playing with cheesecake recipes, took samples to work, and I still haven’t stopped experimenting with different flavors,” Adrienne said.

Cheesecake flavors like banana split, Snickers, turtle, apple crisp and hot chocolate – even peanut butter cookie dough - are requested by friends and family for their birthdays and other occasions. For Christmas, however, Adrienne concentrates on cookies, like her favorite peanut butter cookie that she turns into a scrumptious “cloud” of peanut butter flavor.

“I think good food is meant to be shared,” Adrienne said. “And baking is definitely my thing.”

She and Chris love to entertain in their recently built home that can accommodate a large number of friends and family. They have two daughters, Meara, and Elle, who loves baking like her mother.

Adrienne is an associate real estate broker at RE/MAX Alliance in Edwardsville. She also does Voice Overs and is an actress, appearing in various commercials, including one for Verizon and another for BJC.

Directions

Ingredients Cheesecake Filling

4 pkgs. cream cheese, softened 4 eggs 1 can sweetened condensed milk 1/2 pkg. milk chocolate chips 1/2 pkg. dark chocolate chips 2 tsp. vanilla extract Cookie Crust 3/4 pkg. vanilla wafers 1/4 c. cocoa powder 1/4 c. powdered sugar 1 tsp cinnamon 1 stick unsalted butter, melted

Hot Fudge Filling

2/3 c. heavy cream 1/2 c. light corn syrup 1/3 c. dark brown sugar, packed 1/3 c. unsweetened natural cocoa powder, sifted 6 oz. dark chocolate chips 1 tbsp. unsalted butter 1 tsp. vanilla extract 1 tsp. coffee extract Chocolate Covered Marshmallows 10 to 12 jet puffed marshmallows 1 pkg. melted milk chocolate (or dark if you prefer) Topping can be added by dipping freshly chocolate-dipped marshmallow into crushed peanuts, Andes mint pieces or toffee bits (optional).

Whipped Topping 1c. heavy whipping cream 1/2 to 3 tbsp. of powdered sugar (more or less depending on how sweet you like it) 1 tsp. vanilla extract or other desired flavoring

Prepare fudge sauce first. In a heavy saucepan, bring cream, corn syrup, brown sugar, cocoa powder, and half the chocolate chips to a boil over medium heat, stirring until melted (don’t overcook). Lower heat and cook at a low boil for five minutes, stirring continuously. Turn off heat and add butter, remaining chocolate and vanilla (extra fudge can be used for topping on the cheesecake or ice cream). Stir until mixture is smooth. Set aside to cool. Substitute store bought fudge if desired.

Prepare cookie crust second. Combine cookies, powdered sugar, cocoa, and cinnamon in food processor and blend until mixture is a fine crumb consistency.

Put dry mixture into a bowl, pour in melted butter, and combine thoroughly. Cut a piece of parchment paper into a circle to fit the bottom of spring form pan. Pour crust into pan and press evenly along sides and bottom of pan. Pour just enough fudge sauce into bottom of cookie crust to cover it generously. Place in refrigerator to set.

Prepare cheesecake filling third. In a mixing bowl, mix four packages of cream cheese until smooth (works best if it’s left out to soften for a bit). Add entire can of sweetened condensed milk and mix well. Melt chocolate chips in microwave in a microwave safe bowl and stir until smooth and completely melted (about one to two minutes on high). Add to cream cheese mixture and mix well. Add vanilla and mix. Add eggs one at a time and mix well. Once mixture is ready, take crust out of refrigerator and pour cheesecake filling into crust. Do not overfill. You will have a little extra cheesecake mixture left. Discard or swirl into a brownie batter, bake for two desserts. Bake cheesecake at 300 degrees Fahrenheit for one hour and five minutes. Place cookie sheet on the rack below the cheesecake to catch any butter that drips from crust. When finished, remove from oven and let cool for fifteen minutes. Run a knife around edge of cheesecake to loosen from sides of pan, but don’t release springform. Leave in pan and refrigerate overnight.

The next day, release springform and carefully pull up and off of cheesecake. Store in round cake container.

Prepare marshmallows last. While cheesecake is baking, heat milk chocolate chips in microwave for one to two minutes. Stir to completely melt all chips and make smooth. Dip jet puffed marshmallows halfway into chocolate and place upright on parchment paper to set and dry. Dip into toppings, if desired. Store in airtight container and serve alongside cheesecake.

Prepare whipped topping just before serving. Put all ingredients in a chilled metal mixing bowl and beat until soft peaks form. Serve immediately. Cool Whip may be substituted, which can be put on top of the cheesecake and will keep. Homemade whipped cream needs to be served immediately and it will not hold up on top of leftover cheesecake.

Calendar

Holiday Happenings Dec. 5

Annual Snowflake Festival 6 to 8 p.m, Robert E. Glazebrook Park 1401 Stamper Lane, Godfrey

Dec. 6 & 7

Olde Alton Arts & Crafts Fair 9 a.m. to 4 p.m.

Alton High School 4100 Humbert Road, Alton Find all your Christmas goodies at the 26th Annual Olde Alton Arts & Crafts Fair featuring a variety of crafters from Illinois and Missouri. Breakfast and lunch will be served and there is free parking. All proceeds benefit the Alton Band and Orchestra programs at Alton Community School District. For more information, call (618) 474-6996.

Dec. 7

Junior Service Club of Edwardsville/Glen Carbon Holiday House Tour, self-guided Noon to 4:30 p.m., Tickets are $20 each in advance (children under 12 and pets are not permitted), and are available for purchase online at www. edglenjuniorservice.org/holidayhouse-tour or at one of the following locations: Miss Bailey’s Poppy Patch, YMCA, Metro Eye Care, Gingham Buffalo, White Birch, HolidayCleaners, Ooh La La Spa, and Bin 51. If available, tickets can be purchased on the day of the event for $25.

Dec. 6

Home for the Holiday Village of Elsah Noon to 4 p.m.

Visit historic Elsah during the holiday season and take a tour of historic homes, the village museum, churches and bed and breakfasts. There is also an option to ride in a horse-drawn carriage or decorated wagon with a team of horses. Lunch will be available for purchase for $11 at Farley’s Music Hall between 11:30 a.m. and 4:30 p.m. (or until sold out) catered by My Just Desserts. For more information call (314) -308-0931.

Dec. 14

Christmas Home Tour Calhoun County 11 a.m. to 4 p.m.

More than 12 beautiful and historic Calhoun County homes will be featured at the Christmas Home Tour sponsored by St. Norberts in Hardin on Sunday, Tickets are available at the Hardin Village Hall and at Flowers

by Glenda. Tickets are $15 each for this self-guided tour. Maps will be available the day of the tour. Call 618576-2828 for more information.

Dec. 14

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Bethalto Victorian Christmas Spirit Walk 3 to 7 p.m.

Concert 3 p.m. at First Baptist Church, 201 S. Moreland Road Christmas Walk: Prairie to West Central to Oak Streets Stroll candlelit streets, climb aboard a horse-drawn carriage and experience the camaraderie of life in a small town Christmas village. Take in the sights and sounds of bell choirs and strolling musicians that add to the Victorian flair. Visit Father Christmas and enjoy wassail, roasted chestnuts, and many other holiday treats.

For more information call 618-3776030 All month through Dec. 28 Christmas Wonderland 6 to 9 p.m.

Rock Springs Park 2100 College Ave., Alton

December 2014 13

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flaire FOR WOMEN

Rock your Party Frock With the holiday party season upon us, now is the time to pick the perfect party dress.

Finding the right look is at the top of every girl’s shopping list, from sequin tops and skirts, lace dresses to eye-catching accessories. It’s not always easy to decide on what to wear or how formal it should be, depending on the type of party - family, office, girls night out or black tie event.

The time of day also sets the tone too. You can dress less formal during the daytime than for an evening event.

For family events, wear something sparkly, yet comfortable.

You’re more likely to be in a casual and relaxed atmosphere and it’s better to dress in an outfit that you can move in. Think denim looked all dolled up.

Remember at the office you don’t have to wear drab, but you don’t want to be over the top either. If the party is taking place during the daytime, pick something less formal.

Keep in mind your office dresscode.

Do not wear deep cleavages, sheer blouses and dresses and skirts that are too short.

A girls night out requires going all out. Pick something that will dazzle everyone who lays eyes on you. It’s the time you can be fashion forward and wear something trendy.

There are not many occasions in life that call for full blown glamour but a black tie soirée is one. Think red carpet Hollywood style.

It’s not always easy to decide what to wear, but whatever you do decide you should shine and “rock your frock.”

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Serving Healthy Holiday Meals Holidays are filled with customs and traditions – families uniting and sharing meals that are often similar to those enjoyed by your parents, grandparents and great grandparents.

These meals can be nutritious.

How can you argue against the nutrient content of roast turkey, pumpkin, sweet potato, squash

By Ginger Becker, R.D. or cranberry? Often, we get into OSF Saint Anthony’s trouble by what we add to the once Health Center, Chief Clinical Dietician healthier item. Minor changes can keep these traditional meals lower in fat, salt or carbohydrate content.

Mashed potatoes made with buttermilk, rather than full cream, will cut fat content and satisfy all but the most rigid traditionalists.

There will be family and friends that prefer something other than the traditional menu. Persons with diabetes must tread carefully around carbohydrates. Vegetarians and vegans will opt out of turkey or ham. Many may simply prefer to eat lighter because they have several places to go that day. Even with differing scenarios, it can be easy to meet the needs of your guests during the holiday meal.

Family and friends with diabetes can and do eat desserts, of course.

The key is to keep portions small of regular dessert and have low sugar desserts available as well.

Small servings of cakes and pies for everyone can make it seem like the new normal. Having low calorie vegetables and dips, fruit plates and cheeses and crackers are great appetizer ideas. In addition, making sure low to no calorie beverages are available, such as sparkling water and unsweetened flavored teas and sodas, can be helpful.

There are ways to cut back on the sugar and fat content of some foods. Some suggest cutting sugar back by ¼ in the recipe. For fat, some suggest cutting back by ½.

You can replace some or all of the refined sugar with more natural sweeteners, such as applesauce.

Having a recipe to guide you through these changes will be helpful. Do not forget non-nutritive sweeteners as alternatives to sugar

in recipes. This requires using heatstable varieties and recipes are abundant from the company and their web-sites.

Your college age child has decided to become a vegetarian.

Religious, humanitarian, ethical, environmental or overall concern for health are a few reasons why someone chooses to follow a vegetarian diet. Vegetarian meal plans use a variety of plant based food and exclude some or all foods that come from animals. A vegan type vegetarian meal plan excludes all animal products. A vegetarian meal plan allows eggs and dairy.

In general, a vegetarian meal plan excludes all meat, fish and fowl.

They may or may not include dairy or egg products. Having a variety of fruits, vegetable, whole grain, nuts and nut butters and soy products available at the holiday meals, will go a long way to show your support and understanding of these special diet requirements at holiday time.

A vegetarian diet can enjoy classic and creative vegetable dishes such as roasted squash, candied yams, curried corn, beans, peas and green bean casserole. Other ideas include: baked stuffed acorn squash; roasted root vegetables of the season with walnut pesto; baked broccoli and cheese; sweet potato soufflé; roasted cauliflower with parmesan cheese; baked tomato and onion with bread crumbs and a drizzle of olive oil; butternut squash and spinach lasagna; spinach pie with goat cheese and pine nuts; pumpkin ravioli with gorgonzola sauce; rustic frittata with onions, greens and potatoes; Thick Tuscan vegetable stew.

You get the idea. In most fine restaurants, vegetables are no longer second class citizens. With imagination and perhaps an ethnic flair, a vegetable dish can play a leading role at the holiday table.

For many American families, roast turkey is the traditional entree option and it is a low-fat choice.

However, do not be afraid to add other meat entrees to your holiday meal. Goose and duck are popular

alternatives. A 3.5 ounce portion of duck or goose, with no skin, is higher in calorie and fat content than turkey. It helps to prick the skin and let the fat and juices drain to the bottom of the pan. Does this mean you should not enjoy duck and goose? Not necessarily. Any item in moderation is acceptable on these festive occasions.

Holiday beef recipes may include prime rib, standing rib roast or beef tenderloin all seasoned to perfection. However, the leanest choices of beef for a holiday meal includes eye of round, sirloin tip, top and bottom round roasts. In addition, pork, such as pork tenderloin with apple glaze and cornbread stuffing, can be a lean and festive meat entrée.

To keep the holiday meal truly healthy, a bit about cooking to the correct temperatures to prevent food borne illness. Color is not a reliable indicator of doneness. Use a food thermometer to check the internal temperature of your meat.

The Food and Drug Administration recommends the internal temperature of poultry, including duck and goose, to be 165 degrees Fahrenheit. Dressing, if stuffed in poultry during cooking should reach 165 degrees Fahrenheit. “Fresh” beef, pork, veal and lamb should cook to 145 degree Fahrenheit, with a 3 minute resting period prior to eating. To be clear, “ground” beef, pork and veal internal temperatures should reach 160 degrees Fahrenheit. After the meal, refrigerate perishable items within 2 hours and discard leftovers within 3-4 days.

Simple ideas such as taking a group walk after meals, having a plan on what and how much you plan to eat on these special occasions, bringing a dish you know fits into your meal plan and focusing on being the life of the gathering with your sparkling personality rather than over consuming, will make healthy holiday gatherings and eating a breeze.

Ginger Becker is the Chief Clinical Dietician with OSF Saint Anthony’s Health Center. For additional holiday recipes, please call the Health Resource Center at 618-465-2264.

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“Meet Me in St. Louis” co-stars Margaret O’Brien and Judy Garland

“Meet Me in St. Louis” is a must-watch holiday film in part for Judy Garland’s timeless version of “Have Yourself a Merry Little Christmas.”

Though, I prefer the early Christmas morning sequence in the flick in which Margaret O’Brien’s character, Tootie, destroys the family of snowmen in the yard, so no one else can have them. O’Brien still revels a bit in Tootie’s mischievous nature, and why shouldn’t see? The performance garnered her a junior Academy Award for 1944.

It will be a new honor, though, that will sit next to O’Brien’s Oscar this month. She is receiving the inaugural Shirley Temple Award from the Actors Fund’s Looking Ahead program on Dec. 4. We chatted about Temple,

“Meet Me” and a surprise latenight Christmas carol from the King of Pop.

Q

Corey Stulce: Congratulations on the inaugural Shirley Temple Award.

Margaret O’Brien: Oh, I’m so thrilled about being the first recipient of that award. I always have admired Shirley so much.

In fact, when I was about seven and she was 13, we met at a dinner. We had quite a conversation.

They brought oysters, and she said, “You know those are alive, what you just ate.” I didn’t feel too well after that.

She really felt so badly. She told me that that bothered her for many years. And, then we

became very dear friends, and would exchange Christmas cards every year. I’m going to miss doing that this year.

Q

Corey: It’s a great organization, the Actors Fund. What is your best piece of advice for young performers looking to get into the business?

Margaret: The Actors Fund is really a wonderful organization.

What I find is lacking in some [young actors] is not knowing the history of motion pictures.

You should know your history going back to the silents and see the different styles of acting.

Thank goodness for Turner Classic Movies. The main thing is to know your history, but also have

your private life and know there are two different lives. Shirley had a wonderful family life. I’ve had my family life.

And, be good to your fans. I don’t think some of the young actors and actresses are nice enough to their fans when they see them, when they come up and ask for an autograph or something. So much is impersonal now. Those are the people that are giving you the life, the wonderful life, that you’re going to have or are having.

Q

Corey: You mentioned your Academy Award.

Your trophy has had a unique history.

Margaret: It did. I did the Oprah show several years ago

about lost treasures. You should never give up on your lost treasures. My award was lost for 30 years. I never thought I’d ever see it. The Academy is always looking for lost Oscars.

Two auctioneers happened to see it and thought it was real, so they bought it and were auctioning it off, for quite a high price. The Academy saw this and said, “No, you can’t do that.

It’s not for sale. People can’t sell Oscars. It either goes back to Ms. O’Brien, or she could donate it to the Academy.”

They were a little bit chagrined, but they got to go to the ceremony. I think I may be the only actor who was presented twice at the Academy for one Oscar.

Q

Corey: I’m originally from St. Louis, so “Meet Me in St. Louis” has always been very special to me and my siblings.

My grandparents showed it to us when we were really young, and we used to watch it every time

people don’t realize that. Judy is responsible for half of that wonderful song that has lasted throughout the years and will go on forever.

Q

we would go to their house.

Margaret: I loved doing that movie. My mother was very, very dear friends with the AnheuserBusch family of St. Louis, so we would go visit St. Louis a lot after I did the movie. They had gone to the premiere and that’s where they met. “Meet Me in St. Louis” has a big significance for me, and, of course Judy Garland was absolutely wonderful to work with.

Q

Corey: Of course, it’s become a Christmas classic with Judy singing, “Have Yourself a Merry Little Christmas,” and you had a front-row seat for that.

Margaret: That song was written for the movie, and it had other lyrics. They were very dark.

Judy said, “I can’t sing that in front of Margaret.” She helped rewrite those lyrics. A lot of

Corey: It’s definitely a timeless classic.

Margaret: As a matter of fact, one Christmas, Michael Jackson called me up at three o’clock in the morning to sing “Have Yourself a Merry Little Christmas.” I said, “Michael I’m half-asleep.”

He said, “Oh, I don’t know time. I just wanted to sing to you. I was watching the movie.”

Q

Corey: How was his rendition?

Margaret: It was very nice. It was different than Judy’s. It was lovely. Of course, I was kind of half-asleep, but I woke up, and I thanked him and I went back to sleep with “Merry Little Christmas” ringing in my ears.

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Christmas tidbits to put you in the holiday spirit The holiday season has arrived, and millions of people across the globe will be celebrating Christmas with their families and friends. The following are some interesting tidbits to share with your loved ones this holiday season.

• Each year, more than three billion Christmas cards are sent in the United States alone.

• In 350 AD, Pope Julius I, bishop of Rome, proclaimed December 25 the official celebration date for the birth of Jesus Christ. Many historians and theologians have surmised that Christ really wasn’t born this time of year, thanks to imagery and information from the Bible.

• Christmas carols began as an English custom called “wassailing.” Individuals toasted neighbors to a long and healthy life.

• Despite the common tale that three wise men paid homage to baby Jesus, the Bible never specifically calls out a number.

Similarly, there’s no specific indication that they visited the infant Jesus. Their

visit may have occurred when Jesus was older.

• Santa Claus’ modern look was inspired by writings from The Knickerbockers of New York and imagery from Clement Clarke Moore’s “A Visit from St. Nicholas.” Moore denied authoring the famous poem for 15 years after it was published anonymously, feeling the poem was beneath his talents.

• Santa has his own official postal code. It’s H0 H0 H0.

• The song “Jingle Bells” was originally written for Thanksgiving and not Christmas.

People loved it so much that the lyrics were changed to fit Christmas.

• Christmas trees typically grow for 15 years before they’re cut and sold. This means the trees sold today were likely planted in 1999.

• Christmas was not declared an official holiday in the United States until June 26, 1870.

• Before turkey, the traditional Christmas meal served in England was a pig’s head and mustard.

• Male reindeer tend to shed their antlers in the winter. This means Santa’s reindeer are likely female.

• Christ may have been born in a cave rather than a manger. According to the gospel of Luke, the shepherds that helped find shelter for Mary to give birth kept their flock in a cave. The Church of the Nativity in Bethlehem is built over a cave called the Grotto of the Nativity, where Jesus is believed to have been born.

• Many people may be less inclined to stand under mistletoe waiting for a kiss if they knew what “mistletoe” means in the ancient Germanic language. It literally means “dung on a twig,” for the bird who eats the berries and then leaves seeds in droppings to propagate new plants.

• Each holiday season, PNC Wealth Management calculates the costs of the gifts in the song, “The 12 Days of Christmas.”

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