Inspired Living Omaha November-December 2017 by Omaha World-Herald

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NOVEMBER/DECEMBER 2017 INSPIREDLIVINGOMAHA.COM

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VOL. 15 NO. 6

Editor-in-Chief Chris Christen 402-444-1094 chris.christen@owh.com Creative Director/Designer Heidi Thorson 402-444-1351 hthorson@owh.com Assistant Editor Marjie Ducey 402-444-1034 marjie.ducey@owh.com Photo Imaging Specialist Patricia “Murphy” Benoit Content Contributors Michelle Bazis, Kim Carpenter, Chad Lebo, Jessica Luna, Howard K. Marcus, Michael Watkins Photography Contributors Jeffrey Bebee, Heather & Jameson, Kurt A. Keeler, Chad Lebo, Michael Watkins On the Cover Photo by Jeffrey Bebee Custom Publishing Sales Manager Lauren Kruger | 402-444-1261 | Lauren.Kruger@owh.com Account Representatives Christina Kadlec | 402-444-1527 | Christina.Kadlec@owh.com Gay Liddell | 402-444-1489 | Gay.Liddell@owh.com Emily Martin | 402-444-1411 | Emily.Martin@owh.com Michael Medrano | 402-444-1209 | Michael.Medrano@owh.com Event Manager Tam Webb | 402-444-3125 | Tam.Webb@owh.com Event Coordinator Emily Gerhardt | 402-444-1161 | Emily.Gerhardt@owh.com

1314 Douglas St., Suite 700 Omaha, NE 68102 402-444-1094 Inspired Living Omaha (ISSN 23795948) is a publication of the Omaha World-Herald. ©2017, Omaha World-Herald, a Berkshire Hathaway Company. No part of this publication may be reproduced in any form without the specific written permission of the publisher. The opinions expressed by those interviewed are their own. While every effort is made to ensure the accuracy of information, no responsibility can be accepted by the publisher for content, opinions or practices, or how the information herein is used. All materials submitted, including but not limited to images, logos and text that appear, are assumed to be the original work of the provider, and the publisher is not responsible for unintentional copyright infringement.

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EDITOR'S NOTE

A WINDOW ON CHRISTMAS A favorite Friday afternoon tradition for Assistant Editor Marjie Ducey is to window shop at Legacy Art and Frame as she walks home from the

CHRIS CHRISTEN editor-in-chief

bus stop near 49th and Dodge Streets in Dundee. There’s always something new, whether

FUN FACT Chris remembers one Christmas when her dad went ballistic over the number of presents under the tree. After that, gift-giving became simpler and the Christen family focused more on the real meaning of Christmas.

it’s a figurine, a vintage dish or a unique vase. All too often, she goes back the next day to purchase something special she has spied. The one thing she couldn’t buy was a peek inside owner Michael Heaton’s antique-filled home in the Columbus Park neighborhood. He had told her a few things about his restoration endeavor over the years, but she never had the courage — chutzpah! — to ask him for a tour. Until now. “When Michael told me how crazy his partner Barry Burt is about Christmas, I leaped at the chance,” Marjie says. Would they consider opening their home for our annual holiday edition? Michael had to check but he was sure it would be a “yes’’. Barry, she learned, would have Christmas decorations up year-round, if he could. Marjie phoned me the second she pulled up to the house, certain that I would want to share in the tour. Thirty minutes later, I

10 NOVEMBER/DECEMBER 2017

was lifting the lion’s head brass knocker on the regal front door. The home’s stately beauty took our breath away. The Christmas decorations — up in early October to accommodate deadlines for this issue — only added to the sparkle in our eyes. Just another stunning example of the creative and clever people who make our jobs so fun and special. Your tour of our cover story home begins on page 16. In my first encounter with floral designer Lilian Jacobitz of Creative Fleurs, it took about five seconds for me to recognize the Swiss-German accent that I grew up with in my own Swiss-parented family. She and I shared familiar stories about Switzerland, its cities and people and customs. When she mentioned Christmas, I perked up. She described sweet traditions that matched those of my childhood holidays. But until talking with Lilian, I had no idea they were particularly Swiss! See how Lilian is keeping Old World customs near and dear to her heart, page 42. Also in this issue, meet a brother and sister with a tree-trimming rivalry, and then check out our pro tips for decorating an over-the-top tree of your own. May all the joys of the season be yours!

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CONTRIBUTORS

HEIDI THORSON

MARJIE DUCEY

LAUREN KRUGER

FUN FACT Heidi hasn't had a live Christmas tree since she adopted her cats. It has inspired her to create alternative trees in her apartment.

FUN FACT Marjie didn't start cooking a turkey for Christmas dinner until a few years ago. Trying to find the giblets the first time was hilarious.

FUN FACT Lauren and her family celebrate their Scandinavian heritage with a full Swedish brunch every Christmas morning.

assistant editor

advertising account manager

GAY LIDDELL

advertising account executive

MURPHY BENOIT

advertising account executive

FUN FACT Christina will get a live Christmas tree, but not for ornaments. She likes letting her two cats climb on it.

FUN FACT Gay enjoys seeing all the birds stop by the new water feature in her yard.

FUN FACT Murphy has several art projects she's excited to work on when it becomes too cold to do anything outside.

EMILY MARTIN

MICHAEL MEDRANO

HOWARD K. MARCUS

FUN FACT Emily's favorite holiday tradition is going to the tree farm and picking out a Christmas tree.

FUN FACT Michael’s Christmas tradition is turning on TBS Christmas Eve and watching the 24hour marathon of “A Christmas Story.”

FUN FACT Howard's dog has moved all the squeaky toys to the kitchen without permission. Inconvenient.

CHRISTINA KADLEC

advertising account executive

14 NOVEMBER/DECEMBER 2017

advertising account executive

photo imaging specialist

copy editor

PHOTOS: HEIDI THORSON, KURT A. KEELER, HEATHER & JAMESON, JEFFREY BEBEE, LANE HICKENBOTTOM, MORGAN JADE PHOTOGRAPHY, COMPLETE WEDDINGS + EVENTS

creative director + designer

HEATHER + JAMESON fashion photographers

JESSICA LUNA fashion stylist

MICHELLE BAZIS writer

FUN FACT Heather and Jameson love to play Mortal Kombat at Beercade in Benson. Heather wins against Jameson every time.

FUN FACT Jessica is inspired by her new home, hanging out by the fireplace and celebrating the holidays with family meals around the table.

FUN FACT Michelle's newest goal is to get ASA certified so she can captain a catamaran with her husband.

CHAD LEBO

KALI RAHDER hair & makeup stylist

MICHAEL WATKINS

food columnist

FUN FACT Chad works with a Fair for Life-certified chocolate company from Madagascar to develop new flavors and bars.

FUN FACT Kali loves staying cozy in the fall, making chunky sweaters a season staple in her wardrobe.

FUN FACT Michael recently traveled to South Carolina for his high school class reunion – and he returned feeling rejuvenated.

JEFFREY BEBEE

KURT A. KEELER

KIM CARPENTER

FUN FACT Kurt joked about learning the language to visit Canada; a recent trip to predominantly Asian Vancouver made it true.

FUN FACT Kim doesn’t write Christmas cards or do holiday baking. Noel merriment is enjoyed in other pursuits.

photographer

FUN FACT Jeffrey's fascination with the camera began when he volunteered to be the photographer for his high school year book.

photographer + copy editor

travel writer

writer

inspiredlivingomaha.com 15

DESIGN DONE RIGHT

Every room in Omaha 'palace' dressed for the season STORY MARJIE DUCEY

PHOTOGRAPHY JEFFREY BEBEE

arry Burt’s hands dripped with strands of red, green and gold Mardi Gras beads, secondhand finds for less than $10. “Oh, my gosh,’’ he remembers thinking. “That is so pretty.’’ And just like that, Burt had his color theme for this year’s main Christmas tree. That’s main tree, because Burt and partner Michael Heaton put up seven in their grand home near 25th Avenue and Leavenworth Street. The 4,000-square-foot house, built by wealthy Italian businessman Vincenzo Pietro Chiodo in 1922, dazzles with its Spanish mahogany woodwork, marble floors and original linen murals. Chiodo, who once owned 50 homes in the Columbus Park neighborhood, had the best of Italian craftsmen at his disposal. When Burt and Heaton bought the home 12 years ago, the exterior had been redone but it needed extensive landscaping, including digging out a now-working fountain buried beneath four feet of dirt and debris. The inside was a little rough, Heaton said. After five visits to the home with their real estate agent, they found themselves sitting in the middle of the living room floor dreaming of what the house could one day become. With hours and hours of their own labor. “We had no idea what we were doing,’’ Heaton says, laughing. Still, they did extensive work in the kitchen, including the backsplash and crown molding, updated the basement with a laundry room, bath and family room, drywalled the attic and restored windows in the upstairs sunroom. Heaton’s grandfather had taught him how to build and fix things, and YouTube videos became invaluable. Now the home is their sanctuary.

(continued on page 21)

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“It takes me out of the current world,’’ Heaton says. “It takes me back to a time when life was more refined.’’ Heaton, owner of Legacy Art and Frame in Dundee, is a renaissance man, fitting for a home once known as the “Chiodo Palace.” Not only did he painstakingly restore sections of the home’s murals, which circle the top of the dining and living rooms and entry way, he designed a stained-glass window for the top of the stairs to the second floor and sewed most of the home’s draperies. Burt said he’ll come home late from his job as a social worker, only to find Heaton reupholstering a chair from the living room. If he’s not working on a project, it’s in that room where many nights you’ll find Heaton engrossed for hours playing his favorite movie theme songs on a shiny black baby grand piano. He loves Christmas, but the holiday is Burt’s domain. He adores the decorations, the music and the gifts under the tree. “I like Christmas in every single room,’’ Burt explains. Lighted garlands stretch over each window, and a mechanical Santa greets you at the front door. Burt’s favorite is a miniature church — with lights inside and out — that sits in the kitchen. At least for now. Burt says he fine-tunes things right up to Christmas Eve. Half of their attic is filled with Christmas items — four big boxes of garland alone and 15 artificial poinsettia. But Burt is not extravagant. Make that cheap, he says. He scours after-Christmas sales, estate sales and thrift stores for bargains. The decorations go up after Thanksgiving and often stay up until February. “As long as Michael can stand it,’’ Burt says. Each year they have a different theme for the 8-foot artificial tree that’s placed in a corner of the living room. One holiday it was Disney for Burt’s son, Jamison, now 32 and an architect. Sometimes Burt will spot an idea he likes in a magazine. “Whatever trips my trigger,’’ he says. He’s not sure why he loves the holiday so much; it’s just part of him. His mother, Jeannine, loved to decorate when he was young. She still visits every Christmas, filling the house with delicious aromas. Christmas dinner is a group effort. “It’s my element,’’ Burt says. “I usually can’t wait.’’

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HOST

Omahan keeps Swiss traditions close to the heart STORY CHRIS CHRISTEN PHOTOGRAPHY CHRIS CHRISTEN & KURT A. KEELER

olidays create some of our most endearing family traditions. For Lilian Jacobitz, Christmas also sustains a warm connection with her European heritage. Born in German-speaking Switzerland, Lilian found her way to Omaha some 20 years ago, newly married to Nebraska native Andy Jacobitz. A floral designer by trade, she helped open the now defunct Rose Court, a European floral shop in west Omaha. Today, Lilian has her own floral business, Creative Fleurs, which she operates from her home. Though Lilian embraces her Swiss heritage 365 days a year, the December holidays are particularly special for her, Andy and daughters Madeleine, 17, and Vivian, 16. Lilian’s fondest childhood memories are of Christmas Eves at home in the Swiss cantons (states) of Graubünden and St. Gallen with her parents, two siblings and grandparents. Her mother’s barley soup simmered on the stove alongside a tender ham hock for the family’s early evening meal. “The aromas filled the house,” Lilian recalls. There always was a delectable platter of traditional Swiss cookies to savor as well.

22 NOVEMBER/DECEMBER 2017

Her mother would begin baking the first week of December, turning out 14 or 15 different types of cookies. Lilian and her siblings always pitched in, and it was a given that they would share their homebaked sweets with neighbors and friends. Juicy clementines were reserved for Dec. 6, the day Samichlaus (Santa or St. Nicholas) came to the house accompanied by his silent companion Schmutzli — a black-clad henchman ready to collect naughty girls and boys. Samichlaus would open his great book (with contents secretly provided by parents and neighbors) and review the behavior of the frightened but excited youngsters in the household. To earn forgiveness, the children would recite a poem or rhyme, and as a reward receive clementines, nuts and chocolates, avoiding Schmutzli's clutches! Though Schmutzli has yet to find his way to Omaha, the Jacobitzes do celebrate Christmas in a very Swiss way. In a corner of the family’s Cotswoldsstyle stone home — traditionally decorated in winter white, silver and gold — stands a live evergreen with lighted candles casting a soft golden glow. “The first few years, Andy was so nervous he kept a fire extinguisher in the living room near the tree,” Lilian recalls of the Christmas tradition she loves most. “For me it’s not really Christmas without

a real tree.” It takes some effort to find the “right” tree. A Frasier fir works best, Lilian says, because it has well-spaced branches for candle placement. “The key is to get the tree fresh from a tree farm a few days before putting it up on Dec. 24th,” Lilian says. Again, a Swiss tradition. The Jacobitzes go tree hunting as a family a few days before Christmas Eve. The outing always concludes with a family photo and hot cocoa or coffee. The family opens gifts on Christmas Eve. When the girls were young, they were shooed to their rooms after supper while Lilian lit the candles on the tree and gifts magically appeared. Andy’s ringing of a bell would summon the Christmas angels (and the girls) and mark the time for opening gifts. The day would end with the family going to midnight Mass. Lilian notes that, as was the case when she was a child, gifts for Christmas are typically practical things. “We didn’t get 10,000 toys.” She has, however, made her “American adjustment” and has an artificial tree in their family room. And those Swiss cookies? Highly anticipated by her neighbors and friends.

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24â&#x20AC;&#x192; NOVEMBER/DECEMBER 2017

THE CHRISTMAS EVE MENU • • • • • • •

Barley Soup Potato salad Leafy green salad Carrot salad Boiled ham, cooked in barley soup broth Warm dinner rolls Cookies, some from traditional recipes, others from recipes handed down on her father’s side of the family.

Lilian and her sister took up the tradition of baking cookies before having families of their own. Lilian’s baking begins early December, three to four dozen of a kind at a time. By Christmas Eve, she will have prepared platters of 10 to 12 kinds of specialty cookies. Here are two favorites from Swiss-born Lilian Jacobitz’s recipe box.

GERSTENSUPPE (Barley Soup) 1. In stock pot, combine 1½ liters (50 ounces) cold water, 90 grams (3 ounces) dry barley and 2 cubes beef broth. 2. Bring to boil and add smoked ham (or meat of choice); ½ leek, cleaned and diced; 1 celery bulb, peeled and cubed; and 1 carrot, peeled and cubed. 3. Reduce heat and simmer 1 to 1½ hours. Just before serving, add 3 teaspoons each fresh cream and fresh chopped parsley. SPITZBUBEN (Cookie with Jelly Center) 1. In mixing bowl, combine 250 grams (9 ounces) margarine, softened; 125 grams (4½ ounces) powdered sugar; 2 teaspoons vanilla sugar; and 1 pinch salt. Using a hand mixer, beat ingredients until dough is soft and light yellowwhite in color. 2. Add 1 egg and mix well. 3. Add 350 grams (12½ ounces) flour. Mix by hand to a soft dough. Cover, refrigerate for 1 hour and then roll out chilled dough to 1/8-inch thickness. Cut out 1½-inch diameter circles (or hearts.) 4. Set aside one-half of the circles and cut out a small heart center in the remaining circular portions. Bake cookies at 350 F for 15 minutes. Remove from oven and cool completely. 5. Heat some red currant jelly in a small pot on low heat until liquid consistency. Dust cookie tops with powdered sugar. 6. Add a bit of jelly to center of bottom cookie and top with heart-shaped cookie. Jelly should peek through.

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HOMESPIRATION

Start with a theme, add lights and finish with a creative topper STORY MARJIE DUCEY AND KIM CARPENTER PHOTOGRAPHY HEIDI THORSON

Jill Martinez has worked in the Christmas department at Mangelsen’s for 18 years and never tires of the holiday.“We even play music year-round,’’ she says, laughing. It doesn’t have to be difficult to decorate your own masterpiece tree, she says. Here she guides you through the steps.

26 NOVEMBER/DECEMBER 2017

CONSIDER THE SPACE Before you even start decking the halls, think about how you function in the space. This will help plan your placement. Fake is fine. If you opt for an artificial tree, add real oranges studded with cloves â&#x20AC;&#x153;to make it feel real and smell really good.â&#x20AC;?

DETERMINE YOUR THEME The possibilities are endless. If you arenâ&#x20AC;&#x2122;t doing a specific theme and are using many different ornaments, you can pull everything together with your garland, floral picks, tree topper and tree skirt. For example, put red and white garland or floral on the tree and use the same colors in your tree topper and skirt. You can then add candy canes as a special ornament to tie it all together. You can get the same effect if you use gold for the added decorations.

GATHER YOUR DECORATIONS Lights: 100 lights for every foot of tree Garland: Nine feet for every foot of tree Ornaments: 20 ornaments for every foot of tree Floral spray: 15 to 20 total, depending on the size of the spray.

tis the

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LIGHTS GO FIRST Begin at the top of the tree. Make sure you have the female plug at the top, or you wonâ&#x20AC;&#x2122;t be able to plug in the next strand. Put the lights deep enough into the tree that you wonâ&#x20AC;&#x2122;t see so much of the cord but can still see plenty of light. To add interest, consider using lights that twinkle, or add colored lights to a tree pre-lit with clear lights. This year you will find several artificial trees that â&#x20AC;&#x201D; with the push of a button â&#x20AC;&#x201D; can change lighting from clear to multicolored.

GARLAND GOES NEXT Some people like the garland placed in a circular way around the tree, and others like to put it on diagonally. Your choice.

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SWITCH IT UP If you tire of the same tree year after year, remove half the ornaments and replace them for a fresh, new look.

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HOMESPIRATION

STORY KIM CARPENTER PHOTOGRAPHY JEFFREY BEBEE

It’s a sibling rivalry in the spirit of the season. Nick and Sarah Newman take markedly different approaches when it comes to decorating their Christmas trees, but the results are the same: glimmering trees that make visitors rejoice, “O, Tannenbaum!”

The man who opens the door to his Gold Coast apartment has a Christmas tree pin fastened to his wool vest. It’s a small nod to his impassioned hobby. The tree that shimmers behind him is so dazzling, it takes your breath away. That’s because it’s adorned with hundreds of antique glass ornaments that reflect and dance in the light. Nick, a lecturer of art history at the University of Nebraska at Omaha, began collecting the ornaments in the early 1980s when he was living in New York. A friend who was a “picker” — someone who searches for antiques and negotiates sales prices — called him. “He said in his Yonkers accent, ‘Hey, Nick, it’s Billy. I got some really good ornaments in,’ ” recounts the collector. “That year I bought between 35 and 40. Then I really got going.” That’s putting it mildly. Over the decades, Nick has amassed a collection that numbers between 1,500 and 2,000. The majority date to the 1920s and ’30s, with roughly 600 going back even further to the Victorian era. Between 800 and 1,000 are more recent, from between 1950 and 1970. Seven were purchased from a leading authority on the subject. Then there are the ornaments stored lovingly in display jars. It’s the ornaments on this tree — 510 by Nick’s count — that steal the show. They’re nestled in among 45 glass bead garlands. The hand painted, often translucent ornaments were fashioned by craftsmen who blew glass into porcelain molds. Villagers or farmers then painted them during the winter to earn extra

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income. They’re so thin, so exquisitely delicate that the slightest amount of pressure can shatter them. The collection is ever-changing. Nick often tries to buy ornaments in groups, cherry-picking the best ones. “The ones I don’t keep I sell on eBay — and then I buy new ones,” he confides. “I think, ‘OK, Nick, where are you going to put them?’ ” In one stroke of luck, he stumbled on a library that was selling its antique decorations. “A woman had willed her ornament collection to it, but they were too fragile to use,” he recalls. The inveterate collector has numerous favorites. “I just love faces. People say those are the best ones!” he says. One of those includes a cheery yellow sun fashioned from cardboard. “It was a candy holder that you could then use as an ornament,” he explains. Other distinctive ornaments include a teapot, a scale weighing miniature mushrooms, a beaded lobster, elephants, clowns, a “Los Angeles” zeppelin based on a real one from the 1920s and bright red devil heads from Germany. Nick hastens to explain that the latter represent Krampus, a German folklore character who punishes naughty children during Christmas. “Any originals of those are hard to find. They’re extremely sought after. They’re outrageous and horrible — and I love them!” he says. Most of Nick’s ornaments are from Germany and Czechoslovakia, though he has particular fondness for those made in the former. “The Germans really knew what they were doing in the early 20th century. Before the Berlin Wall went up, there were stories of East Germans smuggling out molds with each visit to the West.” That led to scarcity, and today rare Dresden candy holder ornaments can cost upwards of $1,000 each. “I see them and think, ‘Nope, I’m not even going to go there,’” admits Nick, before adding, “but some are so charming, I can’t resist. I think, ‘I must have this!’ — if the price is right!” Despite the care Nick takes when hanging his ornaments, sometimes the unthinkable happens. “Every now and again I hear a shatter and think, ‘Oh no!’ They’re just so delicate,” he says. Another time, he mistakenly threw one out with the trash. “That one was a real heartbreak.” The collector begins decorating in mid-November and hosts an annual party around Dec. 6, St. Nicholas Day. He hangs in stages, sometimes spending up to two hours to accomplish one section. First come the lights, then glass-beaded garlands and candle clips. Next comes what Nick has dubbed the “smalls” at the top, followed by medium-weight ornaments in the middle and the heaviest at the bottom. He hangs his favorite dead center at eye level.

“It takes about one week total,” admits Nick. “It’s a lot of fun, and my friends just love it!” As much as the collector wishes he could use a freshly cut Christmas tree, he instead opts for an 8-foot artificial one. “It was a bargain at Lowe’s,” he says. “I kept talking and asking questions. The tree

started at 40 percent off, and I ended up getting it for 80 percent.” The choice fulfills a purpose. Using a faux tree means the ornaments can stay up longer because the branches don’t droop. “The other problem with a real tree is that you can’t remove the ornaments without breaking them,” he says.

Though Nick demurs that he doesn’t have the best collectible ornaments, it doesn’t matter. “It’s an obsession in a very big way, but all the work is worth it. Sometimes I just sit here with a cup of coffee or a glass of wine and look at the ornaments and daydream. I just couldn’t live without them.”

inspiredlivingomaha.com 29

One small, one tall. Sarah trims two trees in her home every Christmas. The first is a touching homage to her mother. The second she refers to as “a big ball of light.” They’re a study in contrasts, but equally meaningful to the Dundee resident. The first tree measures just a few feet and sits on a table at the head of the dining room. Framed by a garland of greens bedecked with white lights and muted gold ornaments, the tree is devoid of lights. What captures the eye are the roughly 60 hand painted wooden children’s ornaments, each lovingly crafted by Nick and Sarah’s mother, Nancy. “She’d come up with designs and sell them at the Joslyn Art Museum’s annual Christmas fair. Then people started requesting custom ones,” says Sarah. “She designed the forms and cut them out with a lathe. Before Christmas she would have a production line going, but each one was so detailed and individual. She painted several thousand — all freehand.” Many were influenced by children’s book characters — rabbits reminiscent of Beatrix Potter and bears similar to Winnie the Pooh. A particularly beloved subject was little girls with sweet cherubic faces, some wearing snowsuits and ice skates, others sporting colorful kerchiefs. “Many were modeled after me,” Sarah says. In the adjoining living room is a

30 NOVEMBER/DECEMBER 2017

show-stopping eight-foot Frasier fir that glows with hundreds of soft white lights, ornaments and tinsel. “When people ask how I get the effect, I tell them it’s the lights,” shares Sarah. “I start at the trunk and wrap them around the branches so they go toward the trunk. I use between 1,500 to 2,000 bulbs, and it takes five to six hours. It’s my least favorite job of the year.” But well worth the endeavor. “The point of having it lit like this is that it gives it real depth by going to the center,” she explains. “It’s what I consider the trick of my tree.” Another? Using glass ornaments to reflect the light not just on the outer branches, but also farther back, where they reflect added light. “Plain bulbs in the interior add color and shimmer but don’t detract from the figurative ornaments on the outside.” The majority of Sarah’s ornaments are reproductions of antique German and Czechoslovakian ones, though they are still made from Old World molds before being painted in matte finishes. “I look for reproductions in the traditional Victorian style. During the 1880s, Woolworth's began selling Christmas ornaments for a penny apiece and made millions. They introduced them to America, and they became all the rage.” A few prized ones were given to her by her brother, Nick. “I gave my sister one or two to help

her out. I regret that,” he deadpans. Sarah decorates with care, positioning each ornament carefully, then finishing with candy canes at the tips of the branches. “You have to make sure to hang ornaments loose so they’re not touching against anything,” she says. “This way they can move. I hate when a tree is static.” Accidents do happen, and occasionally Sarah loses an ornament or two during the decorating process. “When you have glass ornaments, you can’t get too attached because you know they’re going to die a horrible death,” she says. For the final touch, Sarah adds what she calls “a dusting” of tinsel. She uses the old-fashioned single-strand kind, which is often hard to find. “Some companies do a really brilliant job making it, but it’s fallen out of favor. I always grab it when I see it,” she says. “When it waves in the breeze, it constantly catches light and adds a twinkling, shimmering effect. I love it when things are slightly swaying. It makes it feel alive.” It takes Sarah from two to three days to trim the tree. Just as much time goes into taking it down. It’s all worth it. “When my son goes to other people’s homes during Christmas, he says, ‘Mom, those are not Christmas trees!’ He’s a little spoiled.”

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HOMESPIRATION

32â&#x20AC;&#x192; NOVEMBER/DECEMBER 2017

STORY KIM CARPENTER PHOTOGRAPHY JEFFREY BEBEE

he west Omaha couple approached Rose McCormick a few years ago, disappointed with trees decorated by an interior designer. “They were just too “living room-y. They didn’t capture any of the homeowners’ feeling,” says McCormick, who owns Beyond the Vine and does holiday decorating for her clients. “They just matched with the wallpaper.”

McCormick went to work. No. 1 on her list was getting to know the homeowners — and their surroundings. She spent about a year — beginning right after New Year's — working on designs for the grand room in which the couple entertain and the kitchen where they prep for it. Using the husband’s love of hunting as a springboard, McCormick went for a more natural look in rich earth tones for trees in those rooms.

THE MAIN TREE McCormick used unconventional items such as wine bottles and cigar boxes tucked into the depth of the tree. Extra large 12-inch pine cone ornaments added needed girth, while glistening orbs brought a hint of sparkle. So the tree wouldn’t look static, she incorporated three kinds of ribbon as garlands — one with reversible gold to add holiday shine; the second in leopard print as a nod to the husband’s big game hunting; and the third in chocolate brown velvet for a luxurious touch. For the grand finish, McCormick made the topper a showstopper, using cascading dragon eye pods and pheasant feathers. “When you do an earthy tree, you have to add a little juxtaposition. Otherwise it looks flat,” she says.

inspiredlivingomaha.com 33

THE KITCHEN TREE McCormick took a more organic approach, decorating a pencil tree for what she dubs “the fruit and vegetable Christmas tree.” She bedecked it with faux peppers, carrots, plums, kale, acorns, apples, hedge apples and tomatoes. “It looks like it’s clean out of the refrigerator. It had to look real, like you just went to your garden to decorate the tree.” Glittering snowflake ornaments and red ribbon edged with gold add luster, while peppers and baby tomatoes fashioned into a topper complete the look. For the tree skirt, McCormick used a wine crate. “The essence,” she says, “is that the homeowners and their guests can enjoy a glass of wine, have a cigar and trade hunting stories” in rooms with trees that capture everything they love.

34 NOVEMBER/DECEMBER 2017

NEWS YOU CAN TRUST.

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GARDENING

Whether bringing plants inside or starting from scratch, plants like a confident and loving touch STORY MARJIE DUCEY PHOTOGRAPHY HEIDI THORSON

42â&#x20AC;&#x192; NOVEMBER/DECEMBER 2017

For some people, plants are like pets. They probably don’t name them. But they do talk to them, Judith Navon says. And play them music. “Classical music — not rap,’’ Navon says. Navon and her husband, David Hibler, operate Benson Plant Rescue at 7224 Maple St. Since 1999 they have been selling overstock and end-of-season plants rescued from stores and local nurseries. They also get plants from local gardeners dividing their perennials or changing their houseplants. In 19 years, they’ve donated more than $50,000 to the Omaha Public Library for the purchase of children’s books, iPads and computers. Navon wasn’t able to have a garden in Israel, where she was born. But when she met Hibler, came to America and saw all the land, she began reading everything she could. “I started to study and learn about plants and what it takes to rescue them.’’ she says. Now she’s the answer lady for those who visit the rescue. But even Navon has that one plant she can’t grow. For her, it’s Swedish Ivy. “Maybe it’s a lesson in humility.” Approach a plant with fear or hesitancy, she says, and they can feel it. Be a good actor and take care of your plants with confidence. “I believe they sense if you love them, if you care for them,’’ Navon says. “It’s maybe not scientific, it’s spiritual.’’ Many people bring their tender plants in for the winter, so Navon agreed to give us a tutorial on how to care for them with confidence. If you are not a hard-core gardener and are looking for an easy year-round indoor plant, Navon suggests mother-in-law’s tongue, peace, spider, jade and anything from the philodendron family. “Most of them are low light,’’ she says. “Most people who live in an apartment usually don’t get enough exposure.’’

Those exotic orchids and African violets you see at the grocery store might not be good choices if you’re a novice. To thrive, they need the right container and the correct amount of water. Even popular succulents can be a challenge. The key to their success is growing them in a small simple terra cotta pot with cactus soil in bright south light. If you’re worried about when to water, invest in a moisture meter. “That will solve the problem,’’ Navon says. “You stick it in the pot, and it tells you if it’s dry or wet and you react accordingly.’’ The best thing to do, she says, is follow the instructions that come with the plant.

PLANT TIPS • Put the plants by a south window, regardless of what light they needed outdoors. Make sure they don’t touch the cold glass. If you don’t have southern exposure, consider a grow light or a floor lamp. • Don’t fertilize them until next spring. They go dormant over the winter and their metabolism slows, so a shot of fertilizer is like an overdose. • Cut back on watering. Make sure the soil is dry to the touch before giving them a drink. • Moving plants inside will cause them to go into shock. Try not to move them after you bring them in. Leaves will fall, and some plants get leggy. “This is not a sign of dying,’’ Navon says, “this is a sign of slowing down.’’ • Do not re-pot. That makes a bad situation even worse. “It’s already in misery,’’ Navon says. • Make sure your plants aren’t bringing in extra “passengers,” i.e., bugs. Though some bugs can be easily dislodged with a good spray of water, others might need to be removed by hand. • Keep your plants away from air and heat registers, which will dry them out.

inspiredlivingomaha.com 43

THREADS

PHOTOGRAPHY HEATHER & JAMESON ART DIREC TION HEIDI THORSON MERCHANDISE ST YLING JESSICA LUNA HAIR & MAKEUP KALI RAHDER, VICTOR VICTORIA SALON & SPA MODELS McKENNA & JULIETTE, DEVELOP MODEL MANAGEMENT LOCATION LAKE MANAWA SAILING CLUB, COUNCIL BLUFFS

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AU COURANT

Grooming tips for the modern professional who wants to be taken seriously while staying true to himself. TEXT MICHELLE BAZIS PHOTOGRAPHY HEIDI THORSON

Boomers and modern millennials are learning to co-exist in the workplace, despite very different professional and fashion styles. Suits and a clean shave aren’t necessarily out, but beards and long hair are definitely in. From long hair to burly beards and visible tattoos to tennis shoes, we took three men who take their work and their look seriously, and asked Julian Constantino of Bella Mia Salon to help them clean up without selling out.

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THE MAN

BEN BAZIS

Age: 32 Occupation: Financial Analyst

THE MAN

The Dilemma: Long, curly hair, frizz and difficulty styling. The Solution: A balancing cut and smoothing products for daily styling. Avoid gels. Instead, use a styling cream for smoother, softer hair. Pro Tips: For curly hair, try a keratin treatment. “It takes all the frizz out of the hair,” says Constantino. A treatment will set you back about $250 every three months. Must-Have Products: Redken No Blow Dry and Redken All Soft Argan-6 Oil

TYLER PARKS

Age: 27 Occupation: Business Consultant

THE MAN

The Dilemma: Long hair with a unique cut and a goatee. The Solution: “It has to go up,” says Constantino. Call it a man bun or a topknot. Either way, it’s going to be the easiest workday style for a long mane. Pro Tips: Keep the undercut short and trim the neck. Smooth the longer hair with styling cream and twist or braid into a knot. To style down, smooth hair straight to one side. For a goatee or moustache, consider using beard oil or moustache wax. Must-Have Products: Redken No Blow Dry and beard oil

BRYAN FINDELL

Age: 32 Occupation: Animator

The Dilemma: Full beard, thin hair and visible tattoos. The Solution: For thinning hair, use a preventive shampoo. Beard oil will soften facial hair, hydrate the skin and guard against ingrown hairs. Pro Tips: “No one wants military cuts anymore,” says Constantino. For shorter hair, don’t go straight to the clippers. Use a style paste. Must-Have Products: Redken Cerafill Shampoo, Pureology Piecing Sculpt and beard oil.

inspiredlivingomaha.com 53

DESTINATION

hough there really isn’t a bad time to visit New York City, I can’t imagine a better time to explore all that the Big Apple offers than during the Thanksgiving/Christmas holiday stretch. Beautifully intricate holiday store windows. Heralding angels leading to the massive, freshly cut Christmas tree at Rockefeller Center. Skating in Central Park. Shopping up and down Fifth Avenue. Great theater and the annual Christmas show at Radio City Music Hall. Stunning views from tall buildings. The majesty of the Statue of Liberty. The Macy’s Thanksgiving Day Parade. Bottom line: There's something for everyone to enjoy.

54 NOVEMBER/DECEMBER 2017

PHOTO: WILL STEACY

STORY MICHAEL WATKINS

But you shouldn't leave home without a little planning. Entrance lines at attractions can be long, depending on what you see and when you see it. Security is high at all landmark attractions, so be prepared to take off your belt, show identification, and empty your pockets and purses. The weather might not cooperate. The ferry ride to the Statue of Liberty can be windy and cold, and the winds atop the Empire State Building and Rockefeller Center are strong enough to take your breath away. But if you prepare mentally and physically for the time constraints and natural conditions, you’ll have a wondrous experience in the city that never sleeps.

PHOTO: MACY'S THANKSGIVING DAY PARADE

PHOTO: METMUSEUM.ORG

PHOTO: MICHAEL WATKINS

MUST-SEES

WHEN TO GO We went the week before Thanksgiving and stayed through the holiday, which was the perfect mix of decent weather and early decorations for the holiday season. The storefront windows (Macy’s and Bloomingdale’s still create elaborate Christmas scenes) and decorations are worth a brisk walk through the city. We stayed an extra couple of days to attend the Macy’s Thanksgiving Day Parade and fulfill a lifelong dream. It was definitely worth it.

Good to know: Purchase a CityPass (www.citypass.com/new-york) before leaving for your New York adventure. It provides entrance into many of the city’s most popular attractions and saves you 42 percent off the cost of paying for each individual destination at the window. 9/11 Memorial Museum: Though the entrance is on the plaza where the two main World Trade Center towers stood, everything inside the 9/11 Memorial Museum is below ground. Among the displays: the antenna that was atop Tower I; a fire engine crushed when the second tower fell; phone recordings from many who perished inside the towers and aboard the airplanes; and beams and other artifacts damaged during the September 2001 attack. On the plaza level, surrounding the footprints of the destroyed towers, are the names of those who died there. Bring tissues and expect to have your heart punched by what you see and hear. You’ll quickly remember where you were on that fateful day. Statue of Liberty: Lady Liberty has welcomed visitors and immigrants into New York Harbor for more than 100 years, and she continues to shine brightly day and night. For a bird’s-eye view of the Manhattan skyline, visit the pedestal level (it’s an extra charge) and the crown level (buy your tickets ahead, they sell out quickly). The ferry ride to the statue can be windy and cold (as can the weather on the island), so dress accordingly, especially in November. You can visit Ellis Island on your way back to Battery Park (an extra charge; inquire when you purchase your Statue of Liberty tickets). Arrive early to allow extra time for security procedures. Rockettes at Radio City: Attending a performance of the annual show at

Radio City Music Hall is a must while you’re in town for the holiday season. Dancing bears, fairies, Santa Claus and the world-famous Radio City Rockettes dancers will delight you through a series of holiday scenes. Those high kicks are amazing. Metropolitan Museum of Modern Art (MOMA): Art from every time period is displayed at MOMA — Egyptian, African, Mesopotamian, you name it — each with its own beautiful, historic message and interpretation. You can skip eras if you don’t have an interest in something, but be sure to visit the Egyptian temple remains inside the glass enclosure. metmuseum.org Top of the Rock/Empire State Building: Views from the top of Rockefeller Center and the Empire State Building are not for the faint of heart, though both are perfectly safe and amazing. Security procedures and lines for both are thorough and long, so allow extra time. Be sure to see the city from one at night and the other during the day. The contrast — and views — are mind-blowing. Macy’s Thanksgiving Day Parade: Security is the name of the game at this event, which attracts hundreds of thousands to New York streets and millions more on TV. Police and S.W.A.T. teams are on every corner and street, looking from windows and flying above to ensure everyone’s safety. Arrive early (at least two hours before the start) and position yourself on a good corner (I recommend Sixth Avenue and West 57th Street) to see all the attractions. Bring a blanket or heavy jacket and gloves with you to stay warm, but travel lightly. The streets fill up quickly, leaving no room between you and others once the parade starts. Be sure your phone is charged, as you’ll want to take lots of photos and videos.

inspiredlivingomaha.com 55

GETTING THERE

WHERE TO STAY

Unless you want to take a dayslong road trip through the Midwest, travel by air is the best and fastest route to the Big Apple. Upon landing (we flew into LaGuardia Airport), you’ll find few hotel transports into the city, so we took a cab into Manhattan. The subway is an option if you’re carrying minimal luggage, but I don’t recommend it if you have more than a bag or two. Our ride to the city cost roughly $60 (not including tip), and we were able to see some of the sites along the way.

We stayed one night at the Marriott Marquis in Times Square. We paid a spendy $300, including hotel fees, but it was worth it for the location. Most everything is within walking distance or a train ride from Times Square.

PHOTO: JOE BUGLEWICZ

We spent our other two evenings at the Roosevelt Hotel, which is a few blocks from Times Square and a short walk to the Empire State Building. The Roosevelt is older and not as glitzy as the Marriott, but the stately lobby, beautiful Christmas decorations and lower price made it worth the move.

GETTING AROUND

If it’s not too cold, walk to your destination when possible. That way you get to see a lot of the city. You can take the subway at minimal cost ($3 one way, depending on destination), and it’s safe and clean during the day. Reasonably priced sightseeing bus tours originate from Times Square on the hour.

PHOTO: THEATER CHRISTMAS SPECTACULAR

PHOTO: CHRISTOPHER POSTLEWAITE

Though taxis abound, taking a cab everywhere gets expensive.

PHOTO: MICHAEL WATKINS

56 NOVEMBER/DECEMBER 2017

PHOTO: MICHAEL WATKINS

WHERE TO EAT

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So many great restaurants, so little time. If you love steak with all the trimmings, you can’t visit the Big Apple without dining at Smith & Wollensky Steakhouse (smithandwollenskynyc.com). Great food and service.

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A fantastic but pricey out-of-the-way spot for a long lunch or dinner is Aria Wine Bar (ariawinebar.com), an eatery we stumbled on in the West Village. Great lasagna and tiramisu. When you visit the 9/11 Memorial Museum, stop by O’Hara’s Restaurant & Pub (oharaspubnyc.com), which is just a couple of blocks away. The food and service are great — as is the bar — but the atmosphere is what makes this a memorable stop. The police and firefighter patches that line the walls were donated from all over the world.

IF YOU HAVE AN EXTRA HALF DAY Take a horse-drawn carriage or guided bicycle tour of Central Park, day or evening, and have lunch at the Plaza Hotel (on the edge of the park) or Tavern on the Green (nestled inside the park). Make reservations for both just to be safe. Along the route, stop for photos (or just a selfie) at the Bethesda Terrace and Fountain (featured in Home Alone 2); the Bow Bridge (which has the city skyline as a beautiful, scenic backdrop); Cherry Hill and the 20-acre lake (created from a former swamp); and the Northern Forts, sites that played important roles in the American Revolution and War of 1812.

FOR THE WAY YOU LIKE TO LIVE L E T U S B E Y O U R I N S P I R AT I O N O N L I N E

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THE HIDDEN PANTRY

Let lemons lighten up the holiday meal RECIPES + PHOTOGRAPHY CHAD LEBO

BRINING BASICS • Meat should be fully submerged, but not swimming in extra brine. Use a container that fits the meat but is not too big or wide. Taller is better. • Meat and brine need to be kept cold. If there’s no room in the fridge, use a sanitized insulated cooler and start with a partially frozen bird, or substitute some brine water with ice cubes. • Use fine salt to ensure that it completely dissolves in the cold water of the brine.

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y grammy and pap’s house was surrounded by neighbors on three sides. Still, it was a quiet place to spend holiday meals. That was mostly — OK, wholly — because all those neighbors had slipped their mortal coils. The nearly encompassing cemetery also meant that second and third helpings of heavy holiday fare could be worked off by rousing games of tag among the headstones. But I digress. The point is that most holiday meals end up being heavy. The recipes here use the bright taste of fresh lemons to lighten things up a bit. The focus is on lightening flavors and not calories. There’s still plenty of cream and butter. It is a holiday, after all. Between the brined turkey, the sawmill gravy and the blueberry chutney, every part of the lemon is used but the seeds. The blueberry and lemon zest chutney is an easy and elegant swap for the obligatory holiday cranberry sauce, which is really more of a chutney, too. After the holiday, it works great in salads or on leftover turkey sandwiches. Sawmill gravy is the rich, creamy breakfast goodness found atop biscuits. Fresh lemon juice and white wine lift this lardaceous sauce into something more radiant and fresh, like hollandaise. The essence of lemon does not spoil gravy’s equal opportunity smothering, either. Still feel free to douse mashed potatoes, stuffing or the whole festive plate. It’s also a fine sauce for wild game. The centerpiece recipe for turkey uses lemon not only in the brine but also during the roasting, and makes for a layered citrus flavor throughout the dish that is prominent but not overwhelming. The rosemary and garlic are more than complementary, almost to the point of making the lemon blush. Though the recipe is used here for a whole holiday bird, consider brining a batch of chicken thighs, wings or legs for grilling or broiling. Try the recipes, and hopefully the touch of citrus will enliven the flavors and stave off a holiday food coma.

BLUEBERRY & LEMON ZEST CHUTNEY Makes 6-8 servings A nice, fresh alternative to cranberry sauce. Also great mixed into salads or as a sandwich topping.

1. Wash fresh lemon in warm water. Zest whole lemon or remove the rind in large long pieces and julienne into very fine slivers. 2. Combine in large mixing bowl: lemon zest; juice from 1 lemon; 2 cups fresh or frozen blueberries;

½ cup white sugar; ½ cup chopped walnuts; ½ cup chopped celery; and 1 minced apple. 3. Let chutney rest for 2 to 3 hours before serving. 4. Store in refrigerator, but serve at room temperature.

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6. Roast at 350 F for roughly 15 minutes per pound. 7. Check for doneness with thermometer placed in thickest part of thigh. Finished at 160 F internal temperature. 8. For large birds, check baking dish each hour and top off with a little wine if needed. 9. If skin is not as golden and crispy as you like, heat under broiler for a few minutes. Keep a close eye on it to keep from burning. 10. Let turkey rest for 10 minutes before slicing. 11. Reserve the drippings from the baking dish to use as sauce or for making gravy (see recipe).

LEMON & PEPPER SAWMILL GRAVY Makes 6-8 servings All the richness and cream of a classic sawmill gravy, but with a bright touch from fresh lemon juice and white wine from the pan drippings.

TURKEY WITH LEMON, ROSEMARY & GARLIC Recipe is written for turkey halves, but works equally well for whole turkeys or chickens or for pieces of either. Chicken thighs are particularly nice. Also good for wild game birds and lamb.

BRINING 1. For the cooking method below, it is best if turkey is cut in half. Halves also make for easier brining and faster, more even cooking. Use large sharp knife or cleaver to cut first through the breast and then the back. Or ask the butcher when you buy the bird to cut it in half for you. Whole birds will work if you prefer. 2. Prepare brine. Roughly speaking, you will need 1 gallon of brine for every 5 to 7 pounds of turkey (see brining basics for guidelines). In large pot or container, add for each gallon of water: 1 cup fine salt (non-iodized); ½ cup light brown or raw sugar; 1 fresh lemon finely sliced; 4 to 5 sprigs fresh rosemary; and 1 whole head of garlic. For best garlic flavor,

60 NOVEMBER/DECEMBER 2017

remove a cup of the brine and puree the garlic in a blender. 3. Stir until all salt and sugar is dissolved. 4. Add turkey to the brine and weigh down with plate to keep fully submerged. 5. Keep brine and turkey cold and allow 1 day per 5 pounds of meat. A little less or little more is OK, but too short a time will make for little flavor. Too long can be too salty.

COOKING 1. Preheat oven to 350 F. 2. Place a rack or grill in or on a baking dish to keep turkey off the bottom (see photos). For large bird halves, you may need to put each half on its own setup. 3. To the baking dish, add 2 cups of white wine and the rosemary sprigs and lemon slices from the brine. 4. Place turkey on the rack or grill so it is above but not touching the wine and herbs. 5. Top turkey with some rosemary leaves and a few lemon slices.

1. In saucepan over medium heat, melt 3 tablespoons unsalted butter and 1 teaspoon black pepper. 2. Whisk in 3 tablespoons flour over heat and stir until blended and thickened, about 2 minutes. 3. Continue to whisk while adding ¾ cup of pan drippings from roasted turkey/chicken and juice from 1 fresh lemon. Stir until gravy bubbles and thickens, about 2 minutes. 4. One last time, continue to whisk while adding 1 cup heavy whipping cream. Stir until gravy bubbles and thickens, about 2 minutes. 5. Keep warm until serving.

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END NOTE

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