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Living
75 YEARS OF SPIRITUAL TRANSFORMATION THROUGH SERVICE
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Saint Michael and All Angels Episcopal Church celebrates the congregation’s 75th anniversary with special services, guests, a musical about the church’s namesake, and service opportunities.
(PHOTOS: COURTESY SAINT MICHAEL’S AND ALL ANGELS)
By Emilea McCutchan
People Newspapers
For 75 years, Saint Michael and All Angels Episcopal Church has actively served the Dallas community through various outreach programs.
“Part of our mission as a church is to serve our neighbor,” said Christi Morrow, Saint Michael’s mission and outreach coordinator. “So, I think from its inception, St. Michael’s has had an outreach element.”
Programs include Austin Street Shelter, Bachman Lake Together, Jubilee Park and Community Center, Aunt Betty’s Food Pantry at St. Philip’s School, North Dallas Shared Ministries, and Project Moses.
“We partner with a variety of nonprofit organizations that cover issue areas that touch different people’s hearts,” Morrow said. “There’s always something for everyone.”
Many of the programs the church serves can trace their roots back to the Episcopal Church. Morrow said two Episcopal priests founded Austin Street Shelter, and Jubilee Park and Community Center was founded by St. Michael’s 25 years ago.
Parishioners remain involved with Jubilee through events such as the Back to School Bash and Thanksgiving and Christmas Senior Luncheons and support Jubilee’s summer camp and after-school programs.
at Aunt Betty’s Food Pantry at St. Philip’s School. Parishioners can help with the school’s youth groups and participate in drives.
“We collected this past year, and in previous years, over 400 coats for [the] St. Philip’s Christmas store,” Morrow said.
While St. Michael’s serves many long-established organizations, members also serve newer organizations like Project Moses and Bachman Lake Together.
Project Moses was founded by two parishioners, Mary and Terry Demler, in 2016 to battle the issue of sex trafficking. Morrow said Project Moses partners with organizations like New Friends New Life, hosts symposiums to build awareness and collects donations for victims of sex trafficking.
Another new organization St. Michael’s has partnered with is Bachman Lake Together, a kindergarten readiness program.
“We are going to partner with pre-elementary school children and their parents to help get those children ready for kindergarten so that they can be successful students,” Morrow said.
Pre-elementary school children are among St. Michael’s volunteering force, making Valentine’s Day and Christmas cards for the Jubilee Center. Morrow said the ages of volunteers range from 3 to 90 years old, but they all share a desire to serve.
“I think our church members are very cognizant of the fact that they are transformed spiritually [and] personally by serving others,” Morrow said. “Their faith is deepened.”
SAINT MICHAEL’S AND ALL ANGELS
Saint Michael’s is an Episcopal Church established by the Bishop Harry Tunis Moore of the Episcopal Diocese of Dallas. The Church’s charter was executed on the Feast Day of Saint Michael and All Angels. Saint Michael’s is located at 8011 Douglas Ave. in University Park.
Hardwood is the preferred choice for flooring among designers and homeowners alike. But between choosing MARGARET your wood species, saw-
CHAMBERS ing method, plank width, stain, and finish, there are a lot of decisions to make. Before you shop, I recommend going over the following checklist to help narrow down your options.
1. Choose between solid or engineered hardwood.
Solid hardwood is the more traditional option, but engineered hardwood — in which a thin upper layer of wood is bonded to layers of plywood and composite material — is becoming more and more popular.
The advantages of solid hardwood are that it’s quieter underfoot and has a longer lifespan. Engineered hardwood flooring is less likely to shift as the wood expands and contracts, making it the best choice for rooms where moisture can be an issue, such as basements and bathrooms.
2. Choose your wood species.
Oak is the most commonly used wood in the U.S. because it is affordable, easy to stain, and durable. Cherry, maple, hickory, walnut, and ash are other options, each with their unique colors and grain patterns. No matter the species, try to select a wood that is already close to the stain color you want.
3. Choose the plank width and pattern.
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In the past, two-and-a-half to three-and-ahalf inches was the standard width for wood floor planks. Today, the latest trend is to use planks 4 to 7 inches wide. Wider planks are associated with luxury homes and are appropriate for large rooms. Planks laid in herringbone patterns go well with entryways, dining rooms, or studies.
4. Choose your stain and finish.
Dark and light stains are suited for different styles of homes. While light wood floors are good for modern or casual homes, dark wood floors are more traditional and sophisticated.
Different finishes can transform wood flooring. The same wood plank in a mid-gloss, high-gloss, matte, distressed, or wire-brushed finish will look completely different. I suggest staying away from handscraped finishes, as they look dated. For high-traffic rooms, I recommend looking into polyurethane coating.
Do all the different options make your head spin? At my firm, we typically use wood flooring with rugs in our projects, so we are very knowledgeable about the options and latest trends. When in doubt, it never hurts to consult a professional before you take the plunge.
Margaret Chambers, a registered interior designer (RID) and member of the American Society of Interior Designers (ASID), leads Chambers Interiors and Associates. Her colleague Caitlin Crowley helped edit this column. Visit chambersinteriors.com/ blog for more design advice.
CLOCKWISE: If you look closely, you can see the irregular patterns of the grain in these 5-inch quarter-sawn white oak planks. For this 1927 home, we kept the oak hardwood floors but sanded and re-stained them in a darker color. Keep in mind that solid hardwood can be sanded and refinished, but some kinds of engineered
hardwood cannot. (PHOTOS: MICHAEL HUNTER AND NATHAN SCHRODER. DESIGNS: MARGARET CHAMBERS)
Summer is here, and with it, my craving for vibrant flavors that mirror the bounty found in farmers’ markets and grocery stores. My husband and I spend much of the summer at our historic Colorado mountain home, where moderate temperatures allow us to remain comfortably outdoors most of the time. I almost need to pinch
CHRISTY ROST myself each year when the snow finally melts and we rediscover the joy of dining on the front veranda overlooking mountain vistas. Randy and I eat lunch at noon while relaxing in white wicker chairs fitted with comfy cushions.
I’ll admit, this midday ritual makes it hard to return to work in the afternoon, but oh, how I look forward to those noonday interludes. In the evening, we dine at a round wood table that once stood in my Fort Worth television studio and now resides in the shade of the veranda. I take special care setting the table, selecting colorful placemats and dinnerware that complement my planned meal.
On Friday mornings, I love to shop at the farmers’ market adjacent to Lake Dillon. The view of the lake surrounded by mountains is stunning.
Over the years, I’ve come to know several of the farmers. I recognize who sells the best-tasting tomatoes and Palisade peaches, and which booth will be overflowing with beans, corn, squash, and salad greens still damp from the morning dew.
As I stroll from one booth to the next, my mouth waters while the sights and smells provide inspiration for weekly meals, impromptu gatherings with friends, and recipes still to be developed.
One of those strolls led me to a basket filled with fragrant lemons. Lemons always make me think of summer. Their bright yellow color and tart flavor are quintessential elements for pitchers of ice-cold lemonade, slices of lemon meringue pie, zesty marinades for chicken and fish, and my recipe for lemon pound cake. Every morsel of this easy, melt-in-your-mouth cake is filled with bright lemon flavor. Baked in a tube pan, garnished with a dusting of confectioners’ sugar, and served with fresh berries or stone fruit and a swirl of whipped cream or a scoop of vanilla ice cream, this summer dessert is ideal for family reunions, Fourth of July picnics, and casual gatherings with friends. Happy summer!
Cookbook author and PBS chef Christy Rost is a longtime resident of the Park Cities and Preston Hollow. Find her Celebrating Home 4-minute cooking videos at youtube.com/ChristyRostCooks and christyrost.com.
LEMON POUND CAKE
Ingredients:
3 cups flour 2 teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 2 teaspoons lemon zest 2 cups sugar 3 tablespoons fresh lemon juice 4 eggs 1 cup milk 2 pints fresh blackberries, rinsed, for garnish Whipped heavy cream, for garnish
Directions:
Preheat the oven to 325 degrees. Stir together flour, baking powder, baking soda, and salt; set it aside. In the large bowl of an electric mixer, cream butter, lemon zest, and sugar until the mixture is light and fluffy, about 8 minutes. Add the lemon juice and eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the creamed mixture, alternately with the milk, scraping the bowl often, until the batter is thick and fluffy. Spoon the batter into a greased and floured tube pan and bake 1 hour 20 minutes, or until the top of the cake is golden brown and a cake tester inserted into the cake comes out clean.
Remove the cake from the oven and transfer it to a wire rack. Run a sharp knife around the outer edge of the cake and set it aside 30 minutes to cool. Remove the tube pan insert from the pan and allow the cake to cool 20 minutes more. Run a sharp knife between the cake and the bottom of the pan, place the wire rack over the top of the pan, and invert the cake. Set it aside until it has cooled completely.
To serve, dust the top of the cake with confectioners’ sugar, slice, and serve with blackberries and a swirl of Chantilly cream.
Yield: 10 to 12 servings
