Liberty Hill Digest November 2021

Liberty Hill digest

NOVEMBER 2021

Liberty Hill's Most Distinguished Ranch

IN THIS ISSUE Building Hope | Local Non-profit Prepares for National Crises Paying it Forward | LHHS Student's Special Homecoming Veteran Pride | Meet a Liberty Hill Hero

INSIDE

FEATURES 4 MEET THE BAKERS What It Takes To Be Bevo's "Mom and Dad"

POOLS

PATIOS

LANDSCAPES

8 NON-PROFIT

Local Crisis Response Goes National

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LANDSCAPING

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PEOPLE Sisters Sharing Amish Baking Treasures

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HOMETOWN HERO A Model for Community (and Panther) Spirit

PATIO STRUCTURES

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BLUE MATTERS Blue Backing Gold in a 5K

OUTDOOR KITCHENS

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WHAT MAKES TEXAS "TEXAS" What Makes Texas Tasty

LANDSCAPE LIGHTING

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ASK THE EXPERT Thanksgiving Wine Pairings

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POOLS & SPAS

Give us a call!

FAVORITES

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TAILS FROM THE SHELTER Keeping Pets Safe During the Holidays

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BELLE CHIMES IN The Real Issues

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VETERANS' DAY Meet Vanrichard Gravés

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FOOD Thanksgiving Change-Ups

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PARTING SHOT LHHS Class of 2001 Coming Home for Homecoming

ON THE COVER John and Betty Baker with the most famous resident of their Sunrise Ranch in Liberty Hill.

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AUSTIN DISASTER RELIEF NETWORK

Williamson County's Derick Zwernemann is growing a network of churches and leaders to help people everywhere prepare for the unpredictable. photo courtesy ADRN

13 MUM'S THE WORD Paying it forward for Special Students photo courtesy Tucker McCann

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Liberty Hill digest

EDITOR’S NOTE | MEGAN DIANE BEATTY

Published by Fidelis Publishing Group, LLC

This month I am reminded of how thankful I am for all the typical and big things like family, friends (old and new), a home, good health, and food on the table. I am also thankful that each month I am inspired by new people and trusted to share their incredible stories.

PUBLISHER

EXECUTIVE EDITOR Ann Marie Kennon

Cathy Payne

COMMUNITY EDITOR

Megan Diane Beatty

Megan, a mom of two, has been a part of the Liberty Hill community for 11 years.

Originally trained as a nurse, today, she channels her passion to help others into throwing birthday parties for kids battling cancer. Megan’s other passion is running, and that same zest for life flows into her writing and sharing the inspiring stories of Liberty Hill.

This past month I enjoyed the unique opportunity to meet the folks who have raised and take care of Bevo. The Bakers are the most welcoming souls right in the heart of Liberty Hill, and I could have listened to their stories of past Bevos, rodeos, and football games for hours. Even though Sunrise Spur (aka Bevo XV) is a gentle giant, his horns are enormous! Feeding "Bevo" is definitely an ultimate Texas Bucket List item.

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SENIOR WRITER Charlotte Kovalchuk CONTRIBUTING WRITER Greta Bauer

s n Design E. Newto ar” Jewelry e W e re “Worry F & Exercise In It! ep Bathe, Sle 4-$120 $3 or & More ome Dec Simply H 29 • Liberty Hill y 15280 Hw 78-5001 512-7 meTx.com SimplyHo

GRAPHICS & DESIGN Sandra Evans • Ann Marie Kennon CONTRIBUTING PHOTOGRAPHERS Christina Tucker • Charlotte Kovalchuk Megan Diane Beatty SOCIAL MEDIA DIRECTOR • Jenny Campbell ACCOUNT SERVICES • Debbie Tolliver DISTRIBUTION • David Schumacher IT/WEBMASTER • Jesse Payne CONSULTANT • W. Ben Daniel

ADVERTISING Jenny Campbell 254-251-9167 (Cell) 512-598-6538 (Direct) jenny@lhtxdigest.com

Liberty Hill Digest is a Fidelis Publishing Group, LLC publication.

Copyright © 2021 All rights reserved. Liberty Hill Digest is published monthly and mailed USPS, free of charge, to homes and businesses in Liberty Hill, TX zip codes. Mail may be sent to Liberty Hill Digest, P.O. Box 213, Jarrell, TX 76537.

Email: info@lhtxdigest.com

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I am also grateful for Liberty Hill student Tucker McCann's heart. He is the definition of what makes Liberty Hill the best town in Texas. This amazing young man has inspired me to do random acts of kindness around town and I hope his story inspires you to do the same.

To our men and women in uniform, past, present and future, God bless you. I had the honor of sharing a Gulf War Veteran’s story this month for Veterans Day. His courage, strength, and sacrifice are poignant reminders of what defines our country.

I had the pleasure of running with two amazing Liberty Hill officers at the Team Brock Halloween fun run in Round Rock. They taught me a powerful lesson about dedication and loyalty as one of them turned around at the finish line, “Never leave anyone behind. We start together, we finish together.” We had a blast with these guys and are already making our team plans for next year!

As you gather around your table with loved ones this holiday, I pray you enjoy each other’s company, great food, and even better wine. Thank you Malted Grains for the wine tips!

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Liberty Hill's

week with activities, training, speakers, and good manners, to help kids learn how to care for and show livestock. John says, "Longhorns and kids aren't so different when it comes to the need to nurture them early. If you wait until a kid is 15 years old to teach him, he's going to be set in his ways. We just always enjoyed the amazing transformations and the feedback from happy parents and grandparents."

most distinguished RANCHERS

Proud parents at the OU game

courtesy Betty Baker

"If I could live two lives, I would love to have continued in the Navy, too. The Navy was good to me, but I had created a plan to do something in business. I took my aviation education, and a like for people, and ended up in Austin with a partner in a Piper aircraft dealership, and the rest is history."

When the Bakers got out of the aviation business, they wanted to get out of the city so they came out to the ranch and made it their home.

"Spur is gentle but you have to be vigilant because he doesn't realize how big his horns are."

by Ann Marie Kennon

John and Betty Baker have been breeding and showing champion stock from Liberty Hill for more than 40 years.

They and the Sunrise Ranch are an important piece of the iconic Longhorn culture that has been a part of Texas history for more than 500 years.

The Bakers are also part of another, one-century-old

Longhorn tradition. While you may not be familiar with the ranch, or Sunrise Spur (above)—born January 24, 2015—you do know this sweet-natured giant by his showbiz moniker, Bevo XV. The Bakers also raised and allowed the University of Texas the use of the their similarly gentle Bevo XIV, born Sunrise Studly, and Sunrise Express who, as Bevo XIII, had the longest tenure in the school's history.

MEET THE BAKERS As breeders, and owners of three Bevos, John and Betty are superbly suited for the nurturing, and responsibility, of this unique, and pro bono job. With a shared affection for people, and Punkin (as Betty calls him), and 4

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a great talent for storytelling, the University will be hard-pressed to succeed this gracious and affable pair.

The Bakers met in high school, and dated when they both were in college. Betty jokes that being a twirler at UT was what finally turned John's head, and they were married one week after graduation. Betty went on to be an English teacher and John was commissioned in Naval aviation. He was stationed on an aircraft carrier and piloted an S-2 Tracker (submarine hunter) over A few of the Bakers' the Gulf of Tonkin in Vietnam.

Cattleman trophy buckles .

RANCH DESTINY While he was on active duty, John told his father he wanted to "buy some dirt" and set about purchasing farmland in Liberty Hill. When he came home from serving the nation, he was eager to get started on the land that would, over time, be home to 100-plus champion livestock.

HAPPENSTANCE The Bakers were not intentional about their UT baby.

"In fact," John says, "I didn't go to UT and didn't know anything about their traditions." Betty adds, "By 1988, we were showing a lot of animals and had no thoughts about a ‘Bevo.’ We just had a reputation in the industry for having good steers. The UT committee was at our show looking for a new mascot; they liked Grand Champion Express' size and coloring." The committee spent the summer considering him, but, Betty says, the Bakers were not part of the process and were simply delighted when they got the news.

WHAT IT TAKES "Mom and Dad" provide daily care and feeding on their 250-acre ranch. Outside Bevo's 20 acres, which he shares with his half-brother, Two-Spot (below), there are other half-brothers and -sisters also growing up healthy and loved (and huge).

Two-Spot never feels left out though. Betty has close friends who come by to care for and keep him company when they are with Bevo at games and events. "It's like going to your kid's game, and we have loved getting to know students and alumni over the past 34 seasons," Betty says.

She feels fortunate to be in Liberty Hill but in a location people don't really find by accident. "Folks here have been very courteous about having this 'celebrity' close by. No one has ever abused the privilege of trying to get in to see him."

Bevo has a manager to handle official requests so the Bakers don't have to worry about making those tough choices, and, John adds, "Much of his job is about fundraising for UT and the Neighborhood Longhorns Program, a local education program. We let his manager and the Silver Spurs take care of his appearances so we just love on him, and keep him healthy and happy."

Scan the code for official info and appearances.

With many Grand Champions and Junior Champions, it is no surprise also that John is also a past president of the Texas Longhorn Breeders Association of America and is still asked to judge their competitions all over the U.S.

R A I S I N G CHAMPIONS In addition to quality steers, the Bakers have helped train many young people, including their son, to show animals and live their best lives. Betty says, "John taught our son, when he was frustrated with an ornery calf at 8 years old, that what he started, he must finish. That advice has been helping him all his life and now he owns his own business too."

Prior to 2020, John and Betty shared their expertise with kids at their annual Sunrise Showmanship Camp.

They opened their home to young people and filled the N O V E M B E R 2021  L IBER T Y HILL DIG E ST

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WINE 101

by Megan Diane Beatty • megan@lhtxdigest.com

photo by Christina Tucker

Eat, Drink, and Cranberry!

T

hanksgiving is a time for loved ones to gather, partake in delicious food, and enjoy great wines. The primary goal may be to enhance your holiday meal, but let’s be honest, it's also to help with that one cousin who always wants to talk politics.

The challenge, then—for the bird, gravy, stuffing, potatoes, cranberry sauce, and a swarm of relatives—is choosing wines that will please every palate, and also pair with the variety of flavors on the table. But don’t worry, the Liberty Hill Digest attended a Thanksgiving and wine tasting event at Malted Grains with owners and wine connoisseurs Michael Biggs and Melissa Day (above) to help y'all with tips to take away the intimidation of Thanksgiving wine.

THE BASICS “One rule of thumb,” Michael explains, “is white wines with fish and poultry, and red wines pair well with darker meats. Still, the hard and fast rule of wine is pretty simple: drink what you like. If you absolutely hate reds, nothing about your meal will make you like it. If whites will never be your thing, don’t pour yourself a glass with the best meal of the year.”

favorite. With notes of dark cherry, blueberry, and plum, it seemed to hit everyone’s palate and was just right for the meals.

Whites work remarkably well with the variety of foods found at a Thanksgiving feast and Melissa says you can’t go wrong with Sauvignon Blanc. It has herbaceous notes with a crisp, light feel and finish. It also works well with rich meats and gravies as well as distinctive side dishes.

Portal da Calcada Rosé was also popular at our feast. With notes of red fruit and citrus, it was a nice complement to the entire meal.

FINISHING WELL After the food settled, guests enjoyed a scrumptious pumpkin cake made by The Ugly Cake Company. Incidentally, the cake was far from ugly but no one will forget the name.

Melissa explained which dessert wines to pair with your finale.

“Pumpkin pies go great with a Port; pecan pies with a Gamay; cheesecakes with a Riesling; and chocolates with a Cabernet or Pinot Noir.”

KEEP IT LOCAL For more ideas or to stock up on accompaniments to your feast, stop

by Malted Grains and talk to Michael and Melissa. They are likely to have what you need, and likely happy to take the time to talk foodand-wine too.

THE GOAL The centerpiece of the Thanksgiving holiday is the meal, but even when paired with the most expertly cooked meal, the right wine can take your meal from excellent to extraordinary. If you lean toward reds, La Storia’s Zinfandel is a crowd 6

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NON-PROFITS

NON-PROFITS

by Charlotte Kovalchuk • charlotte@lhtxdigest.com photos courtesy Derick Zwerneman

Bringing Hope into Crises Austin Disaster Relief Network Equips Churches From worldwide pandemics to climate change, and catastrophes on our doorstep like Hurricane Harvey and Winter Storm Uri— Derick Zwerneman believes God is calling churches to be His hands and feet in a world impacted by more disasters than ever before.

Derick’s journey to ADRN was inspired by a disaster that hit close to home. After their move to Round Rock, he and his wife had begun praying for opportunities to share God’s love in tangible ways. “The next thing we knew," he says, "A flood happened in our neighborhood.”

Right away, Derick rallied a few men from his church, Celebration Church, to help move possessions out of flooded homes. Those "few men" multiplied into hundreds of volunteers and also laid the groundwork for the ADRN role he now alternates with his job as a firefighter at the Austin Fire Department.

DISASTER SPIKE F R O M 1909 - 2009 T E X A S E X P E R I E N C E D N I N E H I S TO R I C D I S A S T E R S

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he Austin Disaster Relief Network (ADRN) is a growing non-profit that engages and guides churches as part of a network that offers hope in times of disaster.

Derick, who is ADRN's Network Development Manager, says, “It’s about strengthening existing relationships and growing our network. We connect with new churches and equip their leaders, which we hope will empower them all to do the things they have been called to do. We realize disaster relief is not the number one thing on the mind of every church leader every day, but our goal is to make it as simple as possible when something does happen.”

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ADRN was founded in 2009 and, since that time, the Central Texas region has experienced nearly 30 major crises, making it the fourth most disaster-prone city in the United States after Houston and New York. But, thanks to ADRN, almost 200 Austin-area churches and thousands of volunteers have been trained to meet the emotional, spiritual, and physical needs of those affected by disasters.

Among their many successes, the nonprofit organization led the Williamson County Mask Brigade, which provided face masks for health care workers and first responders in the earliest stages of the pandemic. More recently, during winter storm Uri, volunteers distributed water and food to homebound residents.

Collectively, over the past year, ADRN has assisted 932 families and invested nearly $1.8 million to help survivors get back on their feet. They also met

the needs of 465 local families impacted by everyday disasters like home fires and floods. Additionally, they provided support, after the fact, to nearly 1,000 individuals who received free clothing, shoes, linens, and more from their Hope Family Thrift Store.

GOING NATIONAL ADRN 's Founder and Executive Director Daniel Geraci hopes to expand their reach. The current mission is to extend the same support and resources across the United States and, eventually, worldwide.

He recalled, in 2013, when an F5 tornado devastated Moore, Oklahoma and adjacent areas, the organization helped churches there launch their own disaster relief program. “Wow, this model works everywhere,” he thought.

ADRN plans to launch the United Disaster Relief Network in March 2022, which will spread ADRN’s model across the U.S. The new network will hold informational meetings in states heavily impacted by disasters; e.g., Louisiana, California, and Florida, followed by training sessions in Austin. “It all began in Austin, Texas, and God is using the network to touch people all over the world,” Derick says.

JOIN THE MOVEMENT To partner with ADRN as a church, scan the code and click on ‘network.’ Derek explains, “We want to help create a preparedness model with every church so we don't become not complacent; acting like nothing is going to happen. We are going to prepare so if something does happen, we will be able to mobilize quickly and train those who are able to support their community well."

PEOPLE

by Ann Marie Kennon • annmarie@lhtxdigest.com photos courtesy Sovilla and Lucinda Coblentz

PEOPLE

The Rising Stars of Two Sisters Bakery The sisters agree that seeing people’s faces light up when they smell a warm loaf of bread, taste a gooey cinnamon roll or a one-of-a-kind pie is priceless. "It's true because our recipes were perfected by our mom," Lucinda adds. "We’ve made a few tweaks here and there, but our Challah is Sovilla’s own recipe, our cherry and apple pie fillings are our own.

Our most secret recipe by far is our pie crust. You’ve not really had great pie until you’ve tasted Anna’s (mom’s) pie crust. It is something special and simply unforgettable."

The sisters' current goal is to acquire a food truck, which will allow them to bake at events and festivals and serve goodies fresh out of the oven. "We really appreciate and value the faith our community has in us. With Thanksgiving around the corner we are ready to supply pies, bread, and our very popular pumpkin rolls," Lucinda says.

NOT LOAFING AROUND

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he story of Sovilla and Lucinda Coblentz is a story of family.

The sisters were raised with 13 other siblings in a traditional Amish household. In 2014, they left their Michigan community for Texas as much for the warmth of the business climate as the weather.

Their husbands, Luke and Jeremy, started a woodworking business to continue the legacy of their grandfather, but Sovilla and Lucinda resumed the flour-dusted magic they learned growing up in the family bakery. Among the youngest siblings in their large family, they were happy to learn to bake under their mother's expert tutelage, and when they arrived in Texas they kept very busy baking for friends, small events, and churches.

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"We talked about starting our own bakery many times," Lucinda says. "In 2020, when things got bleak for families and loved ones sought to stay close, we clung even tighter to our family and the virtual roots of our childhood community. That need fortuitously led us to new paths."

KNEADING TO HELP Sovilla, who regularly spent her Fridays baking bread for her family, began adding an extra loaf to give away to someone in the Florence and Liberty Hill communities. She says, "It was a wonderful way to meet new people and bring joy to someone during this challenging time." Her neighborly gifts quickly turned into orders for bread and, later, cinnamon rolls.

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Demand for her treats grew at an unanticipated rate and she quickly outgrew her capacity to fill the orders she received. A few months later she convinced Lucinda to join her in the enterprise and Sisters Bakery officially opened.

The sisters also have advice for those looking to start a business, whether it's baking or other passions. Lucinda explains, "Keep in mind there is a learning curve and the only way you fail is if you quit.

Even though we have years of baking experience, Sisters Bakery is less than one year old and we continue to figure out the business side by learning from other businesses."

Lucinda says, "We love working together and we picked up right where we left off at home with our mother, Anna, who is absolutely an incredible baker."

She reminds fellow bakers that climate and humidity affect baking, so along with being precise with measurements, knowing what cookie dough feels like and the texture of good bread dough are crucial to creating a consistent product.

"Loving what you do and having the skill to match is a gift," she adds. "Being patient when some weeks are really slow and remembering why you are in business will keep you going through difficult times."

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by Megan Diane Beatty • megan@lhtxdigest.com photos courtesy LHISD and Tucker McCann

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T

o many people, the idea of a mum or a garter on their lapel may sound tacky and over the top, but here in Texas, it’s as standard as fireworks on the 4th of July. On Homecoming Friday at any Texas high school, it’s not uncommon to hear the clinking and clanking of bells, chains, and charms throughout the hallways. The bigger the better for this extravagant homecoming accessory.

LABOR OF LOVE With Homecoming 2021 approaching, Liberty Hill High School student Tucker McCann was inspired to do something uncommon. When Tucker saw his mom creating and selling homecoming baubles for customers at The Blue Door, he was inspired to make Homecoming mums for some special friends.

Realizing many of the school's special education students never got the chance to wear the bright colored and flashy accessories, he says, "It hit me that our special education students are not some isolated group of individuals, but a group of scholars

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and future inspirations just as the entire student body is. I believe these students have some of the most impactful voices.

“I wanted to represent the unrepresented students who are just as passionate and just as motivated about our school and its spirit. I want all the special education students to receive support from their peers.

I believe this is something crucial to develop a better school environment."

PAY IT FORWARD Whether you’re looking at our homecoming mum tradition or Tucker's heart, everything is bigger in Texas. He says, “I genuinely believe

that a community is represented by its people and whatever people partake in, the community will reflect that. I admire this town immensely and I am blessed to give this community something to appreciate and hopefully something that will inspire others."

Tucker also shared some other, small ways the community can continue to pay it forward: In the drive thru, pay for the person behind you.

Send cards to neighbors letting them know how much you appreciate them Host small events at our city’s beautiful parks Attend and support our schools' extracurricular and sports events Shop local Encourage children to do acts of service within the community Search the community for volunteer opportunities.

It’s about caring and sharing, compassion and kindness, generosity, sacrifice and love. You get what you give, so give good, Liberty Hill.

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BLUE MATTERS

First Time Buyers

by Megan Diane Beatty • megan@lhtxdigest.com

Blue Backing the Gold

Key New

Home

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First Time Buyers Veterans New Construction Farm & Ranch

"It's never too late to live happily ever after"

LOVE IN LIBERTY HILL

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he Team Brock Halloween 5k Fun Run and Family Festival raises money for The Cure Starts Now, a nonprofit focused on brain cancer research. Teams are built by 19 Austin area families that have been affected by childhood cancer to race and fundraise for the benefit. This event was founded during Brock Fleming’s battle with DIPG at 7 years old. Brock was a super adorable active 7-year-old.

He loved swimming, soccer, and building Legos. He also loved being a brother to his older sister, Jenna.

Since then, the Fun Run has become so much more, helping create awareness for childhood cancer, unite cancer families, honor the kids in the fight, and their siblings who have stood strongly beside them.

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Community service in Liberty Hill is about protection and love. It’s about going beyond the badge, above and beyond the call of duty, and making a difference within the community…even if that means pulling an all-nighter and then running a race.

Liberty Hill Officers Chapa and Gomez-Sanchez proudly ran October 23 alongside a local family affected by childhood brain cancer. “Great run, great atmosphere with great new friends,” says Officer Chapa. The Liberty Hill team had so much fun together that they are already planning a team theme for next year, “Donuts with Cops.”

Officer Gomez-Sanchez said, “If there was another race tomorrow, I’d be there. I loved being a part of this. I am looking forward to next year.”

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what mak es Te xas “ Te xas”

WHAT WHAT

WHATABURGER

MAKES MAKES TEXAS TEXAS “TEXAS”?

“TEXAS”?

by Ann Marie Kennon

What Makes Texas Tasty TEXAS TASTE Not everyone is fortunate enough to have been born in Texas, but many who arrive in the state quickly learn, and refuse to live without the wonderful and famous tastes that originated here. As we approach the holiday season, here are some items that, perhaps, you can eat too much of, and still feel good about yourself.

BLUE BELL ICE CREAM Blue Bell ice cream started on a hot summer day in 1907.

Local businessmen in Brenham, Texas, founded the Brenham Creamery Company to make butter 11 88

from excess cream brought in by area farmers. A few years later, they began making ice cream and delivering it to neighbors by horse and wagon. In 1930, the company changed its name to Blue Bell Creameries after the native Texas bluebell wildflower. They continued to make butter until 1958 when Blue Bell began to focus full time on making ice cream.

Texans got to keep Blue Bell to themselves until the 1980s, when the company began selling outside the state for the first time. It is now sold in 22 states and is well-known for being some of the best ice cream in the country.

It’s not just any restaurant that can be lawfully declared a “Texas Treasure.” But, in 2001, during the 77th Texas Legislative Session, a bill was passed proclaiming Whataburger just that. Never to be confused with the What-A-Burger chain in Virginia, the Texas company was founded in 1950 by Harmon Dobson and Paul Burton, who wished to “make a better burger when you took a bite you would say, ‘What a burger!’” Dobson’s goal was to make a burger so big it needed two hands, so he commissioned a bakery in Corpus Christi to custom make five-inch hamburger buns. When the bakery reported their pans were too small, he commissioned a manufacturer to create new pans to get it done.

Dobson certainly had success in his DNA; when he wasn’t busy drilling for oil or working as a diamond courier, he was relaxing as an airplane pilot. It was his idea to paint the restaurants orange and white, so he would be able to identify them from the air.

A 2015 poll from Fastcompany determined Whataburger is not only the best burger in Texas; it’s also the best in America. No Texans were surprised by this fact. You’re welcome, America.

DR PEPPER Dr Pepper was created in 1885

by Charles Alderton, a pharmacist worked in a drugstore in Waco. He liked mixing flavors at the fountain and wasn’t satisfied with the standard fruity mixes. The drink was originally called “The Waco” but legend has it that Charles named it “Dr. Pepper” after the father of a young girl he was once in love with.

Today, although the original “Pepper” may have been a physician, the company dropped the period from the Dr in the 1950s as part of a redesign of the corporate logo; some say it was easier to read.

Like Coca-Cola, Kentucky Fried Chicken, and Bush’s Baked Beans, the formula for Dr Pepper’s blend of 23 flavors is a closely guarded secret, although the company has admitted “prunes” are not one of those flavors.

The drink was only available regionally for many years, mostly due to so many bottlers locked into agreements with Coke and Pepsi. But, in 1963, a federal court decided the unique flavor was not a “cola”, so companies all over the nation were able to produce and sell one or more of the big three drinks together.

It is also one of few soft drinks that have a “hot” recipe for winter enjoyment... Heat Dr Pepper in a saucepan to 180 degrees, place a thin slice of lemon in the bottom of a coffee mug or insulated cup and pour the heated Dr Pepper over the lemon.

SHIPLEY DO-NUTS In 1936, Lawrence Shipley, Sr. created a recipe for gourmet Do-nuts. He cut the dough by hand and served his donuts hot all day out of his bakery in Houston. At first, his treats were sold wholesale for 5¢ a dozen, but within ten years, he was personally delivering his 60 varieties to retail markets.

Shipley’s evolved into a solid family business; his wife and son managed the bakery and continued to serve up hot donuts while he was on the road. Today they have more than 300 stores in ten states. So, while Krispy Kreme (1937) may think they have the market cornered on hotin-store donuts, our Texas pioneers beat them to it by a year.

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TALES FROM THE SHELTER

contributed by April Peiffer

Keep your Pets Safe During the Holidays

TALES FROM THE SHELTER

WCRAS FEATURED PETS PIPER

H

olidays are a time for cheerful gatherings of families, and of course, that includes the furry ones too! To help ensure those furry friends stay safe and healthy in the midst of all the feasts and celebrations, here are some safety tips to keep in mind.

FOOD Chocolate and food with xylitol can be lethal, even in small amounts, so keep human food out of reach. You shouldn’t feed fatty or spicy foods or bones to your pet. Bones can become lodged in the esophagus or lacerate the intestines. Alcohol can also cause your pet to become very ill, from gastrointestinal upset to coma and respiratory failure.

PLANTS Holly and mistletoe can cause vomiting and diarrhea; mistletoe can also cause cardiovascular issues in an animal. Poinsettias are toxic to cats.

DECORATIONS Small decorations and tinsel can be swallowed, as they are hard to resist to playful dogs and cats. This could lead to an obstruction and, if not caught in time, could result in an expensive surgery and even death. Glass ornaments can break and cut your pet’s mouth or esophagus. Like any time of the year, keep electrical cords and batteries out of reach, as they can cause electrical shock or burns to the mouth and can be harmful if ingested.

CHRISTMAS TREE Anchor your Christmas tree properly so it doesn’t fall over onto your pet or while your pet is in the tree. If you will be choosing a live tree, be sure to change the water in the base frequently to keep the bacteria that breeds in stagnant water from growing.

This bacteria can cause vomiting and diarrhea in pets. Also be careful about using fertilizers or additives in the water that may be toxic to your pet.

VISITORS If your pet is on the shy or fearful side, be cautious when introducing them to new people. They may become overwhelmed. You can give them a room of their own or have them in their crate. Make sure overnight guests do not have medicine within reach of your pet. If you have visitors in and out of your house, make sure your pets do not have access to the frequently used door. Try to keep your pet’s routine as close to normal as possible to reduce anxiety.

GIFT OF FAMILY All this being said, the holidays are a wonderful time to bring home a new adopted dog or cat. What greater present for a shelter animal than a family?

Williamson County Regional Animal Shelter is here to help make that happen. Go to wilcopets.org to see all of our adoptable dogs and cats!

Piper is a super sweet kitty who would love nothing more than to have a family of her own to play with her and give her a nice warm bed.

She's been at the shelter for quite some time, and in that time, she's really come out of her shell and learned to trust and enjoy attention and affection. Piper is FeLV+; many cats with FeLV live long and healthy lives and don't require extra care beyond routine vet visits. However, her new owner should be mindful that she's contagious to non-vaccinated cats. Please don't let that stop you! Piper will reward your love with a lifetime of biscuits and purrs. If she sounds like the right addition to your family, scan the code to set up a time to meet her today!

CHAPO This big lover boy is everyone's best friend. He's the hunky couch potato you've always wanted by your side.

Chapo is a funny and quirky guy who doesn't like the rain and is allergic to chickens. He loves sitting in your lap, riding in the car, and playing fetch with his favorite people. He's even housetrained! Chapo is a people person—­ don't tell him he's a dog—and he likes them so much that he'd prefer not to share them. If you'd like to meet Chapo, scan the code to schedule a priority-service appointment. You'll love this silly boy.

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The Real Issues C

itizens of the world have many disagreements. Paper or plastic. Elephant or Donkey. Kirk or Picard. But, the really big problem, as we approach the cooler months... is the thermostat too hot or too cold? I’m just going to say it. Hot is better.

I’m not saying I enjoy the necessity of pot holders to touch my steering wheel in the Texas summer. But, as the weather begins to cool, if you’re quiet enough, you can hear the arguments in every office, master bedroom, and car. Some of us are just born hot- or cold-natured and we didn’t choose to be this way so let's please stop looking at each other like everyone else is just *wrong*.

People who are Hot think the people who are Cold should just layer up and be quiet about it. Put a space heater under the desk. Get a blanket. But, there’s only so much clothing I can put on before I look like a giant tick and really can’t get my work done. Ever try to type or use a mouse with mittens on?

Yes, I turn on the seat warmer when it’s 70 degrees out. Actually, I do it when it’s 90 degrees out and the air conditioner is on… it loosens the muscles in my back that are sore from shivering all day in the office.

I have six king-sized fleece blankets in my house. I can’t sit under a ceiling fan when the air conditioning is blowing. We who are Cold think it is tedious that we have to pack a sweater whenever we go to a movie, restaurant, or office in July because someone else might develop a bead of perspiration over lunch if the air conditioning is above 65°. I want to eat my sandwich, not bury it in permafrost for a future paleontologist.

Sitting on my hands in the staff meeting because my fingernails are blue while the person sitting next to me is fanning herself in the path of an oscillating fan—both of us wondering How on Earth can she be [the opposite of me]? I’m dying here.

Some facts; breathing and memory are better when the body is warm. Warm air is relaxing to the lungs, especially when it’s moist; blood pressure decreases so the brain works better.

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No one ever closed a road because there was too much sunshine, or cracked a skull on a sidewalk that was too dry. Very few people retire from Texas to North Dakota, and heating a house costs less than cooling it.

And I don’t care how hot-natured you are; no one wants to sit on a cold toilet seat. Don't forget, last winter, Texas was colder than Alaska.

Neither extreme is comfortable, of course, and that’s exactly the point—pick your misery.

Let’s face it: Even the most hardy among us can live comfortably without accommodations only in an extremely narrow range. Most people only say “beautiful day” somewhere between 65-80 degrees. Down sweaters or linen shirts help, but the comfort window is still small and the longer we spend exposed, the more likely our defenses activate; shivering or sweating…and complaining.

For those of you who insist that 65 degrees is the perfect temperature for sleep, I stipulate that may be true— on average. But that is only for your head, and if you’re a hot/cold person who prefers another number, you’re just as likely to have a bad night’s sleep because your brain is always working behind the scenes to achieve your perfect state. The right number is whatever lowers *your* body temperature a few degrees at night. And of course you have to be able to stick your “thermostat foot" outside the covers to warm/cool the rest of your body appropriately.

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I suppose my point is that for whatever reason, thyroid, body mass, metabolism, it’s rare to be in sync with any one or more persons, but somehow, we Cold people get more flak for being cold. I suppose it's easy to think we’re doing it on purpose, right? ​In the plus column for cold, I bet no one ever complains about the smell of the athletes at the Iditarod or in a snow-angel competition. So there, one point for cold.

Meanwhile, if anyone needs me this winter, I’ll be drinking cocoa in a hot tub on a beach at the equator.

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by Megan Diane Beatty photos courtesy Vanrichard Gravés

VETERANS DAY

From Airborne to Liberty Hill

Meet Vanrichard Gravés • U.S. Army 1993-97

G

ulf War Veteran Vanrichard Gravés decided he would serve in the military in elementary school. After graduating from Permian High School; made famous in"Friday Night Lights", he realized that dream.

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He went through basic training at Fort Leonard Wood in Missouri where he earned an expert shooter badge by hitting all 36+ targets at the shooting range. He was later accepted at Airborne School at Fort Benning in Georgia where he had FORSCOM training, learned hand-to-hand combat, and become an even better shooter.

After graduation, Vanrichard was assigned to the 82nd Airborne; legendary paratroopers who are always alert and ready to deploy, fight, and win anywhere with only an 18-hour notice. In the 82nd, he was deployed with his unit to Somalia and, later, South America to fight the war on drugs.

IN COMBAT

CIVILIAN LIFE

While on mission in Somalia, Vanrichard earned a Distinguished Service Medal. He recalls, “It was our job to stay posted at a camp and we kept an entire village safe from warlords.

One day people were shooting at us and the next day those same people were talking to us like nothing happened, but we stayed put. We made sure everyone was safe.”

Due to his injury, Vanrichard was medically retired and brought his family to Liberty Hill for its quality homes and great schools, and he plans to stay. "We love it here, but without a doubt I would have put in the full 20 years had I not sustained a TBI. The military is the best thing to happen to me and if I had the choice, I would do it over and over again. I loved the entire experience.”

Unfortunately, everything changed during a mission in South America.

He was struck in the head by a rock flung by an IED. “It knocked me down and I blacked out," he says.

"When I stood up I had a really bad headache. My buddies said I looked fine, then handed me keys to a HUM-V and told me to drive myself to the nearest clinic."

He remembers having blackouts on the 15-minute drive and, arriving at the clinic, they took one look and told him he had a traumatic brain injury. "They were shocked and asked how I managed to drive there.

I understood their incredulity when I looked in the mirror and saw most of my skull was caved in."

Today, having jumped from a plane more than 350 times, he gets his adrenaline rushes and positive attitude by lifting weights, riding his motorcycle and driving his fast car.

“In high school our school motto was 'Mojo'. We chanted it over and over at games so when I went to the DMV for disabled vet plates, that's what I wanted. Fortunately, MOJODV was available and I own it now,” he says with a winning smile.

So, if you see MOJODV around town, give him a honk and a wave, or a thumbs up to say, "Thank you for your service."

Godspeed, Sir!

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FOOD

FOOD

Thanksgiving Change-ups A traditional Thanksgiving meal with the special people in our lives is as much a sensory pleasure as a social one.

But, perhaps, a change

Maple Harissa Sweet Potatoes • 3 medium sweet potatoes (2½-3lbs), thinly sliced; 1/16" to 1/8" • 3 T extra virgin olive oil

meal and the holiday even

• 2 T mild harissa

These less-expected menu options just might create new annual favorites and give everyone something to talk about when planning the meal for all the December get-togethers.

FountainAvenueKitchen.com Yield: 2 cups

If you thought you didn't like sweet potatoes, this recipe spices them up with harissa—a hot chili pepper paste—and tops with savory roasted almonds and spice seeds (dukkah). This change-up to the traditional sweet potato casserole adds a little heat that pairs well with a cool glass of milk.

in the menu will make the more memorable.

Sparkling Cranberries An unusual sweet-tart snack, these can be eaten as-is, or added to a favorite salad in place of dried berries.

infused with cranberry flavor and is delicious in lemonade, cocktails, etc.

Spread berries on a cooling rack (over a baking sheet or foil to catch the drips), and let dry one hour.

Cranberries should be tacky but not wet.

• 1 cup water

Place 3/4 cup sugar in a paper or plastic bag. Add cranberries, gently shake to coat them with the sugar.

Spread sugared cranberries in a single layer on a baking sheet, let stand at room temperature for one hour or until dry.

• 3/4 cup additional granulated or sanding sugar for rolling (see notes)

Store in airtight container in a cool, dry place, up to a week. Use as a garnish or a snack.

• 2 cups or one (12-oz) bag fresh cranberries • 1 cup granulated sugar

DIRECTIONS

• 2 T pure maple syrup

Rinse and drain cranberries; discard damaged or squishy ones. Place in a bowl and set aside.

• 1½ t salt • 2 large cloves garlic, thinly sliced

Combine 1 cup granulated sugar and water in a small saucepan over medium-low heat.

• 3 T dukkah (recipe below or storebought)

Bring mixture to a simmer, stirring until sugar dissolves. Remove from heat and allow simple syrup to cool 5-10 minutes.

Pour mixture over the cranberries in the bowl. Cover and refrigerate 8 hours or overnight.

ALMOND DUKKAH TOPPING

• 1/3 c dry roasted almonds coarsely chopped • 2 T sesame seeds • 1 T coriander seeds • 2 t cumin seeds

Drain cranberries in a colander over a bowl, reserving the steeping liquid, if desired. Syrup will be

• 1 t black peppercorns • ½ t flaky salt

Arrange sliced sweet potatoes vertically in concentric circles in a 10-inch casserole or gratin dish. Tuck garlic slices between potatoes.

tch yKi Sni x

In large bowl, toss sliced sweet potatoes in olive oil, harissa, maple syrup, and salt.

en

Preheat oven to 400°F.

Cover gratin dish in foil and roast for 40 minutes.

This will leave your Turkey very moist and it can also be used on other poultry.

AllRecipes.com Yield: 15 servings

• 1 cup salt • 1 lemon, cut into wedges

Remove foil and bake another 15-20 minutes until potatoes are tender and beginning to turn brown on top.

• 1 orange, cut into wedges

Meanwhile, prepare dukkah. In a dry skillet, toast sesame seeds, coriander seeds, and cumin seeds over low heat, stirring constantly, until they smell fragrant and sesame seeds begin to turn golden; 2-3 minutes.

• 3 cloves garlic

In a coffee grinder, or with a mortar and pestle, finely grind black peppercorns.

Add toasted seeds and lightly grind with a few pulses. Toss ground seeds with chopped almonds and salt.

• 1 tablespoon ground black pepper

Top potatoes with 3 T dukkah (reserve remaining dukkah for later use) and serve warm.

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Citrus Turkey Brine

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• 1 medium onion, cut into wedges • 4 bay leaves • 1 tablespoon dried thyme • 1 ½ gallons cold water Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

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PARTING SHOT

by Megan Diane Beatty photos courtesy of Laura McKinlay

LHHS • Still Building Champions

L

iberty Hill’s graduating class of 2001 reunited at the game against Austin Travis last month and reflected on how homecomings have changed over the past two decades. Alumna Laura McKinlay noted, “We all took it in, caught up, and realized—as we watched the Panthers win—the school's spirit hasn't changed. We were all glad for the opportunity to come home, forget our age, support each other, and let the purple and gold spirit remind us of where we all came from.”

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For most, there is excitement and fear for anyone whose time it is to reunite with former classmates, but for this graduating class, it’s more like a family get together. “Our class has always been really close," Laura adds. "We have been there for each other through life’s ups and downs. The spouses and their families are our family now. We show up for each other, reunion or not.”

The 2001 Panther family continued their gathering throughout the weekend, catching up and enjoying each other’s company while supporting local retailers.

Way to build champions, Liberty Hill ISD!

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