A Magazine for Southern Nevadans
PRIMROSE
HOLIDAY EDITION 2009
HOMES FOR THE HOLIDAYS
HOLIDAY DECORATING
A Labor of Love KITCHEN REMODEL
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contents Primrose
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Get Out Of Town
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A Labor of Love
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The Christmas Cactus and Tree
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Homemade Goodies
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Homes For The Holidays
Ely’s - Polar Express Train A Kitchen Remodel
Easy to make candies, sure to delight the tastebuds
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Two beautiful homes show off their Christmas ďŹ nery Timeless Treasures Light and full of whimsy
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Christmas Breakfast
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Caroling Party Host a community caroling party
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in every issue 16
In the Garden December care
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Local Artist
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On The Menu A Holiday Feast
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Holiday Traditions
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Nadia
Outing’s in and around town
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PRIMROSE A Magazine For Southern Nevadans
PUBLISHER/EDITOR-IN-CHIEF Fawn Primrose-Raines MANAGING EDITORS Stephanie Hartman Leolani Kirkendall PHOTO EDITOR Henri Sagalow FOOD EDITOR Frances Primrose Fawn Primrose-Raines GARDENING EDITOR Leslie Doyle CREATIVE DIRECTOR Fawn Primrose-Raines GRAPHIC DESIGNERS Darian Primrose-Glenn Fawn Primrose-Raines CONTRIBUTING ARTICLES Angele Florisi ASSOCIATE PUBLISHER Ian M. Primrose-Raines WEB MASTER Gaylord Dia A SPECIAL THANK YOU TO OUR MODELS AND GUESTS Ian M. Primrose-Raines Sandra Graves Nadia and Illia Heppell Liam Panter (702)287-1943 6955 N. Durango Dr. Suite 1115 Las Vegas, NV 89149 www.primrosemagazine.com Made with recycled material.
In Loving Memory of: M.D. “Ike” Primrose Primrose Magazine is published six times per year by Primrose. All prices, products and availability are subject to change without notice. Neither the advertisers or Primrose Magazine are responsible for the accuracy contained with either advertising or editorial within the publication. Statements, opinions, photographs and points-of-view expressed by the advertisers and writers are their own and do not necessarily represent those of the publisher. All photographs, artwork, editorial and advertising designs printed in Primrose Magazine are the sole property of Primrose unless otherwise indicated before the publication or noted in the publication. Photographs, artwork, designs and text may not be duplicated or reprinted without the expressed written consent of Primrose magazine.
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t is a wonderful life! The Valley is bustling with good will, and peace on earth is on the lips of everyone at Primrose. To put it simply: “I love Christmas!” I have passed down my holiday jubilation to my son and we have been Christmasing for days! Since the advent starts on the 29th, people should no longer look at us oddly as we meander through the shops, humming (and often singing) Christmas carols. It’s cookie-baking time, while watching holiday movies and specials with a healthy dose of both cheer and tears as sentiment can overwhelm. I love to go shopping and find exactly the right thing to put a smile on a loved one’s face. The traditional visit to Santa, the Christmas Village, Gift of Lights and of course The Nutcracker Ballet. In the holiday edition of Primrose, we’ll explore myriad familyoriented events and we’ll meet some local families and see how they celebrate in Southern Nevada. Did I mention recipes? Good stuff! In deciding where to shop, please take a moment to check out the Primrose List. When local citizens visit the Primrose List, they are able to print out coupons to save at a variety of local businesses. In addition to saving a few dollars on something they would normally purchase anyway, the businesses are in turn giving back to the community by donating a portion of the sale to the school of the customer’s choice! Collectively, it has the possibility to adequately finance the entire school district all on a voluntary community basis. Just as importantly, it helps the local economy on every level. It stimulates the economy by helping the local business owner to develop new customers. It helps the consumer to save a few dollars (something we are all trying to do). And ultimately it enables the schools to gain much needed funds. Until the next edition, from our family to yours, “Merry Christmas, Happy Hanukkah and Happy Kwanza to everyone celebrating this time of year!” And to those who don’t... well, cheers!
nes
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Polar Express The Nevada Northern Railway
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Steam Locomotive 93 and the passenger cars Ely and Nevada will be traveling to a far away place- the North Pole! This special train leaves the Nevada Northern Railway Depot at 1100 Avenue A in Ely at 1:00 p.m. and 4:00 p.m. on December 7th and at 1:00 p.m. on December 8th. Based on the children’s book, the Polar Express, this is a story of a young boy and his sister who learn from their friends that there is no Santa Claus. On Christmas Eve, however, the boy hears a distant whistle and sees a Holiday 2009
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locomotive pull into his front yard. He boards it and is on a journey northward; the destination is the North Pole. After he and the other children disembark, they learn that it is nearly time for Santa to begin his annual Christmas Eve journey. However, he will select one of them to receive the first gift of Christmas, which can be anything that they wish. The young boy is selected, and, after much thought, he chooses a bell from the harness of Santa’s reindeer.
When he begins his trip to his home, the boy discovers that he had a hole in his pocket, and he lost the bell. The next morning, though, he receives an extra present: the bell with a note from Santa. His parents are disappointed because they do not hear the sweet jingle from it, and they think that it is broken. However, the boy and his sister DO hear the clear, sweet sound because of their faith.
We invite everyone to experience a real life Polar Express with these three special trains. As we will ďŹ re up Locomotive 93, hook up to the passenger cars, Ely and Nevada and journey northward on the Nevada Northern Railway Polar Express to the North Pole to see Santa Claus on December 7th & 8th. For more information and reservations call the museum at 1-866-407-8326 or visit our web site www. nevadanorthernrailway.net
Many years later, the sister could no longer hear the jingle, but the boy always could. He always believed in the spirit The Nevada Northern Railway Museum is a non-proďŹ t of Christmas. organization located in Ely Nevada at the junction of U.S. Highways 6, 93 and 50. Proclaimed a National Historic Primrose
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District the museum preseves the last railroad short line in Nevada. Its collection includes three steam locomotives, historic diesel locomotives with passenger and freight cars. The 40-arce East Ely Shops and Yard consist of 49 historic structures and buildings some of which date from 1906. The White Pine Historical Foundation operates of the Nevada Northern Railway Museum. The museum’s phone number is (775) 289-2085 or visit us on the web at: www. nevadanorthernrailway.net
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Container gardens are a beautiful way to protect your plants flowers and herbs. When winter frosts threaten simply transplant your favorites into portable pots and bring them indoors. A favorite holiday season houseplant is the Chrismas Cactus. Since Grandma’s day, the Christmas cactus (botanically known as Schlumbergera or Zygocactus) has been a favorite houseplant. It’s not unusual for a single plant to be passed down from generation to generation because they’re long-lived, rather easy plants to grow. But if you want to get them in bloom for the upcoming holiday season, they will need a little special care during the coming weeks. A beautiful holiday plant, the Christmas Cactus blooms at Christmas time if cared for properly. A month prior to Christmas, you will be able to watch the tips of the leaves beginning to grow. The tips grow darker as each day passes, until a bud forms. At Christmas time, as if by magic, the buds open to a beautiful flower that 16
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will add color and warmth to any holiday season. Christmas cactus require about 50 to 60 percent humidity. So it’s a good practice to place a glass, vase or tray of water near the plant. As the water evaporates it will provide the humidity the cactus needs. A humidity tray is another method of providing the humidity the Christmas cactus requires. This is done by filling a waterproof saucer with gravel, then adding water halfway up the gravel. Place the pot on the gravel surface. The Christmas cactus should never be placed near a door that opens and closes to the outside. Likewise, keep it away from heating ducts or near the fireplace or drafty areas.
in the
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Luminarias: Luminarias have become traditional Christmas decorations around the valley. To make them, open a small brown paper bag and place about 2 inch-es of sand in the bottom. Place a small candle inside the bag, held in place by the sand. Use multiple luminarias to illuminate your pathway for guests coming to your home.
December is an exciting month for Las Vegas gardeners, although it is easy to become distracted by all the Holiday activities. Here are some gardening tips for December: Living trees: If you are thinking of buying a living tree, be aware that a week of warmth in your home will cause the tree to come out of dormancy. So place it on a cool, shady porch until you take it in your home. Mondel and aleppo pines make fine Christmas trees and will make a good addition to your landscape. You also could consider giving it to a school or a park. Cut trees: Shop early for a fresh tree. It’s fresh if the needles remain firmly attached to the branch when you bend them. At home, remove 2 inches of the trunk base -- some nurseries do this for you as you leave the store -- and place the trunk in a bucket of water. Store in a cool shady location until ready to take inside. Place the tree in a water stand full of water or it will become a fire hazard if it dries out. Do your part to help the environment by recycling your Christmas tree. The Springs Preserve, in partnership with other community organizations, participates annually in a Christmas Tree Recycling campaign. For information, go to www.springspreserve.org. Trees are chipped into organic mulch at 15 locations throughout the valley, and then the mulch is used at parks and recreation areas within the community. Garden decorations: Make a decoration from your garden. Gather and arrange branches from your evergreens, berries, vines and ground covers. Add pinecones, interesting seedpods, fragrant herbs and spices, forced bulbs, or flowering house-plants to the design. You’ll love the arrangement more because you made it. Gift ideas: Are you stumped by what to give someone? Consider a bag of fertilizer, herbicide to get rid of crab grass, gardening tools, unusual containers or packets of vegetable seeds. If your friend likes reading, give a subscription to a garden magazine or a garden book such as my “Nevada Gardener’s Guide.” If you are still stumped, give gift certificates or your personal “certificate of promise” that you’ll plant a tree or groom the yard for a neighbor next spring.
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A Labor of Love By Angele Florisi We purchased a DIY house, one where we knew we had probably bitten off more than we could chew; one that was going to take far more than just movingin with a fresh supply of screw drivers and hammers. In fact, more than one friend and family member shook their head in dismay when they saw what we had gotten ourselves into. But let me be the first to tell you that when you make it happen and actually turn a sow’s ear into a silk purse with your own two (in this case four) hands and the generosity of friends, there’s nothing more satisfying -- and the bragging rights that come with it, well... We ended up in the midst of this mess following an act of generosity on our part. We came to Las Vegas by way of eight years in Sedona, Arizona, caring for
my aging father who, unbeknownst to us, had a multi-decade history of fraud and other illegal activities. After five years of completely readjusting our lives to suit his needs and demands, we came home from work one day to find ourselves locked out of our own home. When neither Metro nor the county court system would do anything to assist us, my father proceeded to strip us of everything we owned -- our home, our furnishings, our savings, our investments, our belongings -- down to the photographs of our children. In short, we were left with nothing
“Like most women, however, I consider the kitchen the heart of a home; but ours was in a state of aging decay...”
but the clothes on our backs. After spending more than a year living in hotel rooms, we took the last of our remaining assets and risked purchasing another house in the hope of keeping a roof over our heads. It took six months, three realtors and two insurance companies to complete the purchase, during which time my father wrote a libelous letter to our business bank in an attempt to damage us further and to prevent us from obtaining a mortgage on the property we had just signed a contract to buy. When we finally moved in, we did so with nothing more than a blowup mattress, two sleeping bags and a small bundle of clothes. Over the years that followed, we became regular haunts at second hand stores and garage sales. We manned our business, a local Apple computer dealership, all week and spent every weekend
But I’m here to tell you that miracles and hard work can accomplish anything. True altruism came in the form of my best friend Anita, who gave us her husband’s car after he passed away prematurely. Because she could no longer bear to look at it without crying, she asked that we dispose of it and put the money to good use. We chose to create a heart for our home that is dedicated to these two loving individuals who have added so much to our lives. The project, which my loving but schedulechallenged husband took on to help heal the wounds inflicted by my family, was supposed to be completed between
patching and fixing and painting. Eventually, we had a small office, one bedroom with an actual bed, one bathroom (the master suite still remains completely unusable for anything but temporary storage), a laundry room and a front room with furniture for more than one person to sit on. Because we had literally lost everything, friends and customers helped out by passing on extra pots and pans, books, clothes and other household items. Like most women, however, I consider the kitchen the heart of a home; but ours was in a state of aging decay so advanced that we had no idea how we were ever going to make it fully functional, much less beautiful.
PRE-CONSTRUCTION STEPS (over a 3-year time period) Step 1 - Remove the stove hood and 70’s vintage drop ceiling lighting. Step 2 - Install new light fixtures and whole house water filter (from The Home Depot). Step 3 - Pick paint colors. (We chose a combination of four Valspar & Benjamin Moore colors in eggshell and satin finishes). Step 4 - Design a layout to retain the existing cabinets but fix workflow problems. (This step requires lots of graph paper and a willingness to think outside the box. Try different
approaches, argue with your spouse and find compromises that work within the confines of your budget and capabilities).
Christmas and New Year’s. But more than three months of weekends later we were still at it. Admittedly, however, the end result was worth every blister and sleepless night. I’m also here to tell you that we’re living 2034
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proof that a gorgeous kitchen makeover does not require a bottomless wallet -- just lots and lots of planning, patience, bargain hunting and hard work. Here’s how we did it:
Step 5 - Purchase a refrigerator (from RC Willey discount department). Step 6 - When the refrigerator doesn’t fit correctly, go back to the drawing board, revise the floor plans, close off a doorway into the hall to relocate the refrigerator. Run a water line to the ice maker and paint the walls behind the fridge. (This purchasing blunder turned into a blessing in disguise that opened up the whole kitchen to new possibilities). Step 7 - Select trim style and purchase cabinet hardware (at Lowe’s), paint the
“Design a layout to retain the existing cabinets but fix workflow problems. (This step requires lots of graph paper and a willingness to think outside the box. Try different approaches, argue with your spouse and find compromises that work within the confines of your budget and capabilities).” ceiling and light well, paint and install trim, install two brushed stainless pot racks (from Williams-Sonoma) and purchase a secondhand butcher block. Add a knife rack & towel holder (actually an oversized cabinet door handle from The Great Outdoors) to the butcher block. Step 8 - With Anita’s help, we empty all of the kitchen cabinets and move everything into the unusable master bedroom, so items remain accessible, leaving only those odds and ends needed on a regular basis (e.g. the coffee pot) or for cooking once the appliances
are removed (e.g. an electric pan and rice cooker). Step 9 - Purchase the countertop and backsplash tiles (at wholesale directly from Daltile), the appliances (on sale at RC Willey), garbage disposal (from Lowe’s) plus the sink, faucet, window blinds, glass racks and counter hardware (from Ikea). CONSTRUCTION STEPS (over a 3-month time period) Primrose Primrose
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remodeling from his ex-father-in-law Ken Obrock, but you can’t put a paint brush in his hands. As a consequence, he does the real work and I handle the design, painting and detail finish work. He directs the construction, with an occasional suggestion on my part, and I keep busy by following behind him with a paint brush and vacuum cleaner.) Step 14 - Remove the old faucet, sink and dishwasher. Next, with the help of our friend Ben, the old counter tops are removed (so much for cooking...) and the sink cabinet is pulled out so the location of the sink and dishwasher can be reversed.
I’m also here to tell you that we’re living proof that a gorgeous kitchen makeover does not require a bottomless wallet -- just lots and lots of planning, patience, bargain hunting and hard work.
Step 10 - Remove the tile from the walls and loosen the kitchen counters, then remove the ceiling trim from the cabinets. Step 11 - Add outlets and install under-cabinet lighting (from Lowe’s). Step 12 - Remove the old oven and install the new one. Step 13 - Sand and paint the cabinets inside and out and finish with a coat of matte polyurethane sealer. (This was actually accomplished in sections as the construction progressed around the kitchen. My husband Bob is extremely skilled, having learned a lot about Summer • July 2008 2008 36 June Holiday 2009 22
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Step 15 - After peeling up a section of ceramic floor tiles, Ben helps cut and install a side wall where the refrigerator should have gone and a new microwave shelf is built. Step 16 - The wooden underlayment for the counters is secured, the tiles are sorted and laid out to distribute the colors evenly and they are glued in place. After the glue sets, the wall tiles are installed and the dishwasher is slid into place. Step 17 - On to the messiest job of all -- grouting the tile. This was a nightmare in the middle of February with nothing but ice cold water from the outdoor faucets available; but the colored grout, chosen to match the cabinet paint, pulls everything together. After the grout dries, the natural slate tiles are sealed, then the trim is painted and attached; after which the cooktop is installed. Step 18 - Now for Bob’s absolutely least favorite job -- the plumbing. The sink, faucet and garbage disposal are installed and after a few tries and a lot of screaming, everything finally works the way it should. Step 19 - Bob gets a much deserved rest, and now it’s my turn to clean up and complete all the touch up, detail and decorating work like installing the cabinet and drawer knobs, touching up the
paint, attaching the electrical face plates, washing everything that was removed from the cabinets and putting it all back again, hanging pictures and tinkering with decorations. Of course, I’m the queen bee of the organizational freaks so this was the fun part for me, and six months later I’m still tinkering with it to the point that every other week Bob needs to ask where the knives are now... I just keep him guessing. The total out of pocket cost for this project ... around $5,000! So if you’re dreaming of a new kitchen for the holidays it could be closer than you think. As for us, it’s time to plan the next venture -- a new home office.
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Home for the Holidays
“Christmas in Southern Nevada allows for outdoor entertaining, so don’t forget to decorate the back patio. 24 Holiday 2009
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Timeless Treasures Primrose visited the home of two Southern Nevada residents as part of our “Home for the Holidays” section, and discovered these folks really know how to celebrate Christmas! Come inside and see firsthand how lovely and diverse holiday decorating can be!
Iin nNewthe York home of Sandra Graves, a former antiques dealer with stores City, we found a lovely collection of antiques mixed with
more modern pieces that were expertly decorated by Mrs. Graves herself. Especially noteworthy are the old Victrola phonograph (still working) and soapstone collection. She also owns a collection of artifacts from the Far East that have stories of their own. Sandra loves to find Christmas decorations at second-hand stores and is especially fond of bargain hunting. Her stylish flair can be seen and felt throughout her home, and has rightfully earned her accolades for her design style. “I had two antique and used furniture stores in Brooklyn, New York,” she tells us, “where I elaborately decorated both front windows for each season and Holiday. The Christmas windows were always special. One year, the Christmas windows won the ‘Best Decorated Store Windows Prize’ from The Myrtle Avenue Revitalization Program. School Teachers in the area would bring their classes by to see the windows!” With her obvious talent for mingling the old with the new, her home is a treasure trove of Christmas decorating enthusiasms. “I love to decorate for Christmas,” she says. “It was always a big thing for my family. My father and mother, especially my father, always made it a wonderful time for us. We had big family dinners, with grandparents, great-aunts and uncles, cousins and friends to dinner.” Perhaps her ability to successfully intermingle such various design elements stems from an eclectic family. “My grandparents on both sides were from the Island of Barbados, West Indies,” says Sandra. “Therefore, the Christmas dinners had traditional American, plus favorite West Indian dishes: Pigeon Peas and rice, black fruit cake and coconut bread for dessert.” “I got the ‘home-decorating’ bug from my mother. I had a traditional, Brownstone-style house in Brooklyn, New York. I decorated it with traditional and antique furniture.” One of the most intriguing collections in her home is Sandra’s antique copper pots. “When I moved to Las Vegas,” she confided, “I only brought certain accent pieces and several collections with me. I brought my collection of old copper pots and kitchenalia. I also brought my collection of old soapstone vases, metal wall sculptures and art.” Having been in her home for less than two years, Sandra is still in the process of decorating it: “I am having great fun doing piece by piece,” she says, adding, “I enjoy ‘The Hunt’: finding pieces for my home and adding to my collections.” Her loving touch adds elegance and grace to our pages.
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Fur coats double as stockings hanging from the mantle. a miniature holiday village is an impressive collection that can be added to year after year, shown left, Sandra reclining in one of her rare “finds,” shown above, the little attention to detail and holiday cheer is found throughout the home., even in the bathroom!
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If you’re just starting out or have recently moved and have decided to start your holiday collection over, here are some great tips on how to add holiday cheer that’s easy on the green. This time of year, do something to make your home look festive and special and create the wonderful Christmas holiday atmosphere; keep it simple and you’ll have time leftover to really enjoy Christmas! Most of our ideas are very easy, many are free, and none takes more than a minimal amount of time and effort.
Decorate Everything with Bows. Tie generous ribbons to chair backs, candlesticks, picks in plants, wreaths, garlands, basket handles, drapery tiebacks, stair railings, and doorknobs. Bows look festive and the ribbons you choose should tie together with the rest of your decorating. Choose ribbons in colors and patterns that coordinate with your decorating scheme. You don’t have to stick with red and green. Choose plaids or florals that tie-in. Choose a ribbon that you can untie and re-tie each year. This will save money in the long run, and you’ll end up with a wonderful collection you can add to year after year. Use Holiday Tableware for Every Meal in December. Look through your cupboards and get out any dishes that look festive. Discount stores often carry seconds of name-brand place settings, as well as fun designs that are not as common. Start a set of holiday dishes with dinner plates that coordinate with your everyday dishes. Add new pieces each year, like salad plates and mugs. Note: Be sure the pattern you select will be continued from year to year. Buy 1 or 2 place settings each year. Before long, you’ll be able to serve a feast. If you’re adventuresome, choose a different pattern and one place setting each year. Arrange the different dishes around the table to get lots of comments and rekindle memories. When they’re not in use, the dishes can be displayed around the room.
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Antique copper pots add color and interest to any home and what a wonderfully unique thing to collect, above, Miniature trees are a wonderful way to add impact and color., below.
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Featured here a working Victrola phonograph, above. Arrange lots of candles around your home and everyday will feel special, below.
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Add a speacial touch to your everyday white dishes by adding holiday salad plates, shown left. A private nook to read or snuggle into on a cold winters night, above, Little touches add huge inpact, below.
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Pictured here a twig wreath designed by “A Twisted Tulip Floral Designs” in northwest Las Vegas. Turn Off the Lights. Arrange lots of candles on the dining table and dine by candlelight. Even if you’re just having leftovers, every meal will feel special. Burn a fire in the fireplace each evening and encourage family members to gather around and read, do homework, write Christmas cards, or snooze. Arrange pillar candles in your bathroom, on the sink or around the tub. Take time to soak and enjoy! If you have little children in your home, be very careful with candles around the house. Always have an adult in the room. Hang holiday wreaths. Put a wreath or swag on every door you have. Start with the front door to welcome guests, and then add one to the back door, inside and out. Don’t forget to hang one over the mantle, and in all your front windows. They are also a nice touch on bedroom doors, inside and out. Wreaths are inexpensive and easy to decorate or refurbish. Use real pine, holly, or grapevine decorated with bows, berries, fruit, pinecones, raffia, ornaments, birds, photos or candy. To keep wreaths year after year, buy artificial, twig or grapevine wreaths that will last and simply update each year. Remember, you’ll need room to store them!
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Clustering your collection together attracts the eyes for even greater visual impact, above, with the copper pots, and right, note the hat stand with bells and keys from an upstate New York jail cell. The Nativity is a focal point in Sandra’s home, below.
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All of our holiday floral arrangements were designed by “A Twisted Tulip Floral Designs” in northwest Las Vegas. Decorate a “little bit” everywhere, as above, use your holiday dishes every night to make the entire month a special occasion, below.
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ur second featured “Home for the Holidays” belongs to the Butterfields. This featured home is extra special because it highlights the design stylizations of Michelle Gurschke, of “Matter of Style Interiors”, a local interior design firm that offers holiday design services. Ann Butterfield is originally from Jackson Hole, Wyoming, a village whose homes are usually rustic and very country-fied. She and her husband traveled extensively, and when she moved to Southern Nevada several years ago, it was by way of the very traditional Northeast, in which holiday décor has a very Charles Dickens’ feel. They love the reds and antiques. Ann’s personal tastes have evolved over the years, and as such she’s noted each area of the country has a very different style. Also, the styles tend to change about every ten years. When she and her husband moved into their Anthem home, she decided to explore a more contemporary look and employed the services of “Matter of Style Interiors”. Michelle Gurschke has been decorating this particular residence for several years. “The tree changes every year,” she said. “The first year they utilized all silver and crystal, and as she went lighter and brighter, Ann began collecting crystal snowflakes.” They found that by adding color this year the look became very sophisticated; with aqua and silver, the crystal tree has become well-loved. Michelle’s decorating tips also include a safety concern: for every foot of your tree’s height, you need one string of lights, but no more than four plugs per outlet, so use a power strip. Over the years Michelle has built a relationship with her client. The relationship started in 2000 when Ann came into Ethan Allen with some decorating needs. In conversation Michelle mentioned she also had a business called Home for the Holiday Interiors. Starting with that Primrose 36 Holiday 2008 Holiday 2008 2009 Primrose 46 Summer Primrose
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...and each year as she went lighter and brighter, Ann began collecting Swarovski crystal snowflakes.” Holiday 2009 Primrose June •• July July 2008 2008 Primrose June Primrose
Christmas, they synergized their ideas evolving to the present masterpiece. Ann’s Christmas trees began with her Swarovski Crystal Snowflake collection adding a new snowflake each year. Continuing the original Swarovski Crystal theme, this year the colors are Silver and Aqua. When the light reflects from the Swarovski Crystal it gives the room a feeling of celestial presence of angels with gossamer wings. The affect is light and airy. Through out the years Michelle introduced ribbons, bows and ornaments, silk flowers and picks that enhanced the beauty and charm of Ann’s Christmas tree and decorations. With Ann’s beautiful crystals and Michelle’s creative style they created Christmas trees that are soft and elegant with a whimsical ethereal quality. For those readers in the market for a new home, they may want to note that Ann’s house is currently for sale and is being sold by Shirley Brass of Windermere Real Estate. For more information, please call 432-4600.
... she’s noted each area of the country has a very different holiday style.
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...When the light reects from the Swarovski Crystal it gives the room a feeling of celestial presence of angels with gossamer wings... 40 Summer Holiday 2008 50 Summer 2008 2008 54 Holiday 2009
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Christmas Morning Breakfast Crustless Quiche Herbed Home-Fried Potatoes Mixed Fruit Cinnamon Rolls Apple Pecan Pie
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Crustless Quiche
1 1/2 tablespoons fine dry plain bread crumbs 1 cup frozen chopped onions 1 cup diced cooked ham (1/4 pound) 1 tablespoon unsalted butter 1 (8-ounce) package shredded Swiss cheese (2 cups) 4 large eggs 1 cup heavy cream 1 cup whole milk You’ll need: a 10-inch quiche dish or 10-inch glass pie plate Preheat oven to 425°F with rack in middle. Butter quiche dish, then sprinkle all over with bread crumbs. Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top. Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.
Herbed Home-Fried Potatoes 4 pounds boiling potatoes 3 cups finely chopped onion 1/2 cup olive oil 1 teaspoon dried rosemary, crumbled 1/4 cup minced fresh parsley leaves
In a kettle combine the potatoes with enough cold water to cover them by 1 inch and simmer them for 15 to 20 minutes, or until they are just tender. Drain the potatoes and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Cut the potatoes into 1-inch pieces and in a large bowl toss them with the onion, 2 tablespoons of the oil, the rosemary, and salt and pepper to taste. In a large non-stick skillet heat 3 tablespoons of the remaining oil over moderately high heat until it is hot but not smoking and in it sauté half the potato mixture, stirring, for 10 to 15 minutes, or until the potatoes are golden. Transfer the potatoes to a serving dish and keep them warm, covered. Cook the remaining potato mixture in the remaining 3 tablespoons oil in the same manner, transfer it to the serving dish, and toss the potatoes with the parsley and salt and pepper to taste. Primrose
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...the joy of Christmas morning as seen through the eyes of a child is a magical moment, second to none. Why not treat your family to a spectacular beginning to the holiday, a scrumptious breakfast. This tradition is enjoyed by many families with varied commitments throughout the day.
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Cinnamon Rolls
1 cup whole milk 3 tablespoons unsalted butter 3 1/2 cups (or more) unbleached all purpose flour, divided 1/2 cup sugar 1 large egg 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast) 1 teaspoon salt Nonstick vegetable oil spray
130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Filling: 3/4 cup (packed) golden brown sugar 2 tablespoons ground cinnamon 1/4 cup (1/2 stick) unsalted butter, room temperature
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Glaze: 4 ounces cream cheese, room temperature 1 cup powdered sugar 1/4 cup (1/2 stick) unsalted butter, room temperature 1/2 teaspoon vanilla extract
For filling: Mix brown sugar and cinnamon in medium bowl. Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
For dough: Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to
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Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes. Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
Apple Pecan pie
12-15 large apples, peeled, take the cores out, and sliced a bit thin 1 c. sugar 1/2 c. brown sugar (use sugars to taste when mixed with the cinnamon, nutmeg and ginger) 16 oz. of chopped pecans
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ground cinnamon pinch of ground nutmeg pinch of ginger Unsalted butter 1 large egg white beaten with a little water, for brushing pie crust Prepared or homemade pie shells Using prepared or homemade pie shells, pre-bake at 325 for 15 minutes to brown. For filling the pie shell; fill in circular layers all of your pie shell, alternating with sprinkling of pecans and sugar topping, until you have a large (heaping) top. Sprinkle the rest of the sugar mixture and pecans all over the top of the pie and put dollops of butter (cubes if you have cut it cold from the frig.) and put into the oven for about one hour at 425 degrees. Be sure to cover the crust edges with foil for most of the baking time either in the beginning or the end of the baking time so it doesn’t burn. Let cool and serve a la mode or with whipped topping and a drizzle of chocolate over the top.
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Homemade Goodies Christmas is a time of magical sweets and candy. A time when families gather in the kitchen and teach young ones time honored traditions and family secrets. As the mother of a five year old this holiday season has been exceptionally special as this is when all of the mystery of Santa and Christmas comes to life. This year my son is able and willing to help me measure and stir and of course sample the goodies! We had such a wonderful time creating and we wanted to share some of these easy and delicious recipes with you, our readers. We created tins filled with candy to give as gifts. A gift much more appreciated then a store bought version. Merry Christmas!
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Creamy Caramels 1 cup sugar 1 cup dark corn syrup 1 cup butter 1 can sweetened condensed milk 1 teaspoon vanilla Butter a 8-in. square pan. (Warning-do this well, or the caramels will stick); set aside. Combine sugar, corn syrup, and butter in a 3-qt. saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium-low heat, and cook until a candy thermometer reads 238 degrees (soft-ball stage), stirring constantly. Remove from heat and stir in vanilla. Pour into prepared pan.
Cool. Remove from pan and cut into 1-in. squares. Wrap individually in waxed paper; twist the ends. YIELD: 64 pieces
Layered Peppermint Crunch Bark 17 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces) 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 tablespoons whipping cream 3/4 teaspoon peppermint extract In large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal
Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.
Truffles 4 cups good white chocolate; must contain cocoa butter (I like Albertsons’ Essentia brand) 1 can (14-ounce) sweetened condensed milk 1 tsp. Vanilla 1 cup good white chocolate 1/2 cup semi-sweet chocolate Pour 3 cups chocolate into glass microwave safe bowl and heat at 50% power until melted stirring frequently. Approximately 2 minutes. Add evaporated milk and stir well. Refrigerate in bowl till well thickened. Roll into small bite-sized balls and place on waxed paper on baking sheet. Refrigerate at least 1 hour. Meanwhile pour 1 cup chocolate into glass microwave safe bowl using same technique as above. Cool slightly. Using fork of slotted spoon dip truffles into chocolate till well coated replace on wax paper Drizzle dark chocolate over individual truffles using fork. Refrigerate at least 1 hour. Enjoy!
Fantasy Fudge 4 cups sugar 1 cup (2 cubes) butter 1 can evaporated milk 1 12 oz. bag semi sweet chocolate pieces 1 jar marshmallow cream 1 tsp. Vanilla bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and
smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes. Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
Generously butter an 11”x 13” pan. Set aside. In large heavy pot cook butter, sugar and milk over medium heat until bubbling. Continue stirring constantly for exactly 10 minutes. Add chocolate and stir till melted. Remove from heat and add marshmallow cream and vanilla. Immediately pour into prepared pan and chill till set. About 2 hours.
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This particular fudge recipe has been part of our family traditions for many, many years. It’s easy and almost foolproof!
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ON THE MENU
a simple holiday feast Cheese and Crackers Tapanade and Flatbreads Mixed Greens Salad Standing Rib Roast With Rosemary-Thyme Crust Grilled Asparagus and Shitake Mushrooms Salt Crusted Roasted Potatoes Chocolate Cake with Milk Chocolate Mousse and Raspberries ďŹ lling and Ganache Frosting
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Standing Rib Roast With RosemaryThyme Crust
An herb crust and special Zinfandel sauce give new meaning to the word flavorful. What to drink: A full-bodied, tannin-rich Bordeaux or Cabernet Sauvignon. Serves 8 1 - 9 to 10 pound standing beef rib roast (about 4 to 5 ribs), 1/4 cup Dijon mustard 2 1/2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 1 teaspoon course ground salt 3 tablespoons butte 3 tablespoons all purpose flour 3 1/2 cups Zinfandel Beef Stock (see below) Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.) Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vegetables until thermometer inserted into center of beef registers 125°F for medium-rare, stirring vegetables occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; tent loosely with foil to keep warm. Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce.
Zinfandel Beef Stock 3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank) 2 cups chopped onions 2/3 cup chopped carrots 2/3 cup chopped celery 3 quarts cold water 1 cup Zinfandel or other hearty red wine 4 large fresh thyme sprigs 3 large fresh parsley sprigs 1/4 teaspoon whole black peppercorns 1/2 teaspoon course ground salt Heat oil in large pot over medium-high heat. Add beef bones; 54
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sprinkle with salt and pepper. Sauté until deep brown, turning occasionally, about 15 minutes. Using tongs, transfer bones to bowl. Add onions, carrots, and celery to pot. Sauté until deep brown, about 10 minutes. Return bones and any juices to pot. Add 3 quarts cold water, wine, and next 3 ingredients. Bring to boil. Reduce heat to medium-low and simmer until reduced to 3 1/2 cups liquid, about 3 hours. Strain stock into bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 3 days ahead. Cover; keep chilled.) Spoon off fat before using stock.
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Chocolate Mousse Cake with Raspberry filling and Ganache My husband calls this the beyond words to-die-for cake. Enough said. Cake: 1 bar (1.5 ounces) Dark Chocolate, finely chopped 1/3 cup brewed strong coffee 1 large egg, at room temperature 1 large egg yolk, at room temperature 1 1/4 cups bleached all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, at room temperature 1 cup firmly packed dark brown sugar 1/2 teaspoon vanilla extract 1/2 cup sour cream Raspberry syrup: 1/4 cup sugar 1/3 cup water 1/4 cup raspberry liqueur Ganache: 1/2 cup heavy cream 1 tablespoon unsalted butter 1 tablespoon granulated sugar 3 bars (1.5 ounces each) Dark Chocolate, finely chopped Milk Chocolate Mousse: 7 tablespoons whole milk 5 tablespoons granulated sugar 5 tablespoons unsalted butter 1 teaspoon vanilla extract 1 12 oz bag Milk Chocolate pieces 1/2 cup heavy cream Assembly: Fresh raspberries (optional) Chocolate shavings (optional) Make the chocolate cake: Preheat to 350°F. Spray medium sized non-stick spring-form pan. Place chocolate and coffee in medium, heatproof bowl set over pan of hot (not simmering) water. Heat until chocolate melts, stirring occasionally. Remove from heat and cool slightly. Whisk in egg and yolk until blended.� Sift together flour, baking soda and salt.� Beat butter and sugar in mixing bowl for 3 to 5 minutes or until fluffy, using medium speed of electric mixer. Beat in vanilla and chocolate mixture, using low speed. Scrape bowl, increase speed to medium and beat until smooth, about 1 minute. Add half of dry ingredients, sour cream and then remaining dry ingredients, beating 56 Holiday 2009
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well after each addition. Turn batter into medium sized non-stick spring-form pan. Bake for 40-45 minutes or until center springs back when pressed lightly with fingertips. Cool cake in pan on wire rack.� Make the raspberry sauce: Combine raspberries and jelly in saucepan. Cook over medium heat, stirring constantly, until raspberries are soft and mixture comes to a gentle boil. � Press mixture through a fine-meshed sieve into bowl. Cool to room temperature. Stir in lemon juice. Cover with plastic wrap and refrigerate. The sauce will be thin, but will thicken on chilling. Make the milk chocolate mousse: Place milk, sugar, butter and vanilla extract in medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Increase heat to medium-high and bring mixture to gentle boil. Remove pan from heat and add chopped chocolate, swirling pan to cover chocolate with hot milk. Let stand for 3 minutes to melt chocolate. Gently whisk chocolate mixture until blended. Let stand at room temperature until cool.� Place heavy cream in medium chilled bowl. Whip cream until soft peaks form, using hand-held mixer set at medium speed. Fold whipped cream into chocolate mixture.� Assemble desserts: Place cake still in pan in cake stand remove band. Using large knife, cut cake into 3 layers. Gently remove two top layers and spread raspberry sauce on bottom layer. Place second layer on top and replace spring form mold. Spread mousse evenly over layer about 1 1/2 in. thick using all mousse. Replace top layer and refrigerate at least 2 hours. Make the ganache: Combine cream, butter and sugar in small saucepan and bring to gentle boil over medium heat, stirring occasionally. Remove pan from heat and add chopped chocolate, swirling pan to cover chocolate with hot cream. Let stand for 3 minutes to melt chocolate. Gently whisk chocolate. Line baking sheet with parchment paper. Place cake over pan. Pour the ganache over cake round spreading gently down the sides. Clean up any spillage as this can get messy. Chill until ganache is set.�
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Caroling Party How about coordinating a neighborhood
The air has a crisp bite of early winter chill and the sounds of singing fill the air. It can only mean a favorite Christmas tradition is happening once again, caroling. Even people who do not like to sing will go Christmas caroling. Christmas caroling can be a fun and easy way to celebrate the Christmas season and spread some good cheer. However, there are some essentials to be done, that make the job much easier. Deciding when and where to carol The most important decision would need to be where to go caroling. Christmas caroling is about making connections with people and so it leads to the question: who do we want to connect with? There are several good choices for places to carol. One group that is open to caroling is Senior Citizens. Many
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times, Seniors enjoy having people stop by especially around Christmas. In a city filled with a “huge” amount of individual communities your foray could be as easy as “just your development.” If you are going house to house, you should ask before you arrive. Remember some people do not like to be surprised. A really fun way to meet your neighbors and help to generate some holiday cheer is to send out flyers introducing your plans for a caroling party and see how many of your neighbors would like to be involved; either by caroling, offering refreshments or just enjoying the caroling. You will always have a few “bah humbugs” on the block. Just remember to be pleasant it is the reason to “spread” joy. Depending on the time selected, area businesses could also be a good choice. Again, permission is key to making this kind of caroling work. So select where to start and begin the rounds.
Selecting a time to go caroling can be a bit tricky. A time should be selected that allows for the maximum participation possible because the more voices that you have the better. Many times, caroling is done in the evenings because you will be able to catch the most people at home. Distribute Caroling Song Sheets One thing that makes people nervous about caroling is forgetting the words to the songs. An easy way to cure this problem is to have words to favorite songs compiled on sheets and decide what songs you will sing you can find a variety of old favorites at: http://www.christmas-carols.net/ You may want to get the battery-operated candlesticks as a way to illuminate the song sheets and lend an “old-world” ambience to the occasion!
Things You’ll Need: • Christmas Carol Lyric Books • Christmas Tree Ornaments • Candles or flashlights • Eggnog • Finger Foods • Hot Chocolates • Nonalcoholic Punch • Sodas
• Paper Plates • Punch Bowl • Punch • Flyers to distribute around your communitiy
There can be different themes to your song selection. You can sing religious songs like Silent Night and Away In A Manger. You can choose kid friendly songs like Frosty the Snowman or Rudolph the Red Nosed Reindeer. You can even go with modern classics like White Christmas or Silver Bells. You might even want to select songs a variety of types of songs. Just be sure that those caroling with you are in some agreement about what songs to sing. If the people do not like the songs, they are less likely to sing. If you are making many different door to door stops, you can pick fewer songs to sing. It is important to choose songs that most people already know because people are less likely to sing, if they do not know the songs. Organize refreshments after caroling Try to make the after event somewhat simple. When the caroling is done, gather everyone back to a central location for refreshments. The refreshments can be a number of ways. If the weather is colder, coffee and hot chocolate would seem to be a must. Nothing is better than having hot chocolate after caroling. Cake or cookies would also work well following caroling. These are some simple steps to organize a great caroling party during this Christmas Season. So go, spread some Christmas cheer this year and have a very Merry Christmas.
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O Holy Night
O Holy Night! The stars are brightly shining, It is the night of the dear Saviour’s birth. Long lay the world in sin and error pining. Till He appeared and the Spirit felt its worth. A thrill of hope the weary world rejoices, For yonder breaks a new and glorious morn. Fall on your knees! Oh, hear the angel voices! O night divine, the night when Christ was born; O night, O Holy Night , O night divine! O night, O Holy Night , O night divine! Led by the light of faith serenely beaming, With glowing hearts by His cradle we stand. O’er the world a star is sweetly gleaming, Now come the wisemen from out of the Orient land. The King of kings lay thus lowly manger; In all our trials born to be our friends. He knows our need, our weakness is no stranger, Behold your King! Before him lowly bend! Behold your King! Before him lowly bend! Truly He taught us to love one another, His law is love and His gospel is peace. Chains he shall break, for the slave is our brother. And in his name all oppression shall cease. Sweet hymns of joy in grateful chorus raise we, With all our hearts we praise His holy name. Christ is the Lord! Then ever, ever praise we, His power and glory ever more proclaim! His power and glory ever more proclaim! 60 Holiday 2009
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Nadia
by Fawn Primrose-Raines
When Nadia was a young girl, she used to dream of living in America, a dream shared by many young people growing up in what was then Soviet Russia. As in any culture, it is often a biased eye with which we look at others. To her, America was the epitome of success, the land of milk and honey. Although not without problems;
she noted, “I remember taking up a collection of toys for the poor, under-privileged black children in America because the were treated so badly by the other Americans.� Nadia, a native of Buryatia, located in Far Eastern Siberia, learned an early appreciation for cultural diversity, and was exposed to the art of the local Buryat
Sharing The Chrismas Cake
A demonstration at Studio Ohm 68 62 Summer 2008
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When Nadia was a young girl, she used to dream of living in America, a dream shared by many young people growing up in what was then Soviet Russia. As in any culture, it is often a biased eye with which we look at others. To her, America was the epitome of success, the land of milk and honey. Although not without problems; she noted, “I remember taking up a collection of toys for the poor, under-privileged black children in America because the were treated so badly by the other Americans.” Nadia, a native of Buryatia, located in Far Eastern Siberia, learned an early appreciation for cultural diversity, and was exposed to the art of the local Buryat Culture. Nadia moved to the United States ten years ago, and after three years in Chicago, moved to Vegas. She was a waitress at the Venetian when she met her husband, Eric Heppell, a gymnastic coach for Cirque de Soliel. After living in Southern Nevada for seven years she, her husband and two-year old son enjoy everything about living in our community. When asked if she would change one thing about the Southern Nevada community she replied, “I would change the attitude of some people about this city that they live in. I hear a lot of people say there is no culture in Las Vegas, but I don’t think it’s true. There are a lot of people from all over the world and I think we bring culture with us. I love the opportunities we have here living in Nevada, the weather most of the year, and the nature. I have to thank my husband who has been my guide to lots of beautiful locations, and while the heat in the summer-time is not my favorite thing, I’m from Siberia so I prefer the heat over cold any day.” Nadia’s art is an extension of who she is. It reflects her creative ideals and even some of her childhood fantasies. Her son, Ilia, is named for a knight who saved Russia in an old Russian fairytale. These tales are reflected in her art. “I don’t remember when it started exactly,” says Nadia, on when she began painting, “but I always liked to paint and draw and look at originals since I was a child.” Her upbringing allowed her to be immersed in the influence of both the Chinese and her own strong, classical, Russian traditions.
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Her Job Is To Paint The Spots On Ladybugs She studied in China and traveled widely in Asia, absorbing all variety of media while experimenting in bold, abstract painting styles expressionism. While she does not like to box herself in, she does like figurative abstract and subject matter changes.
Her current favorite artist is Mazilu, but that can change at any time. Art is her life, and Nadia tries to live in the now. “I just worry about what is going on in my life right now. People will decide if they want to remember me or my art; or not. “Being a new parent definitely effects when I paint. When you have a child, you have inspiration when you have time,” she says. “But I think everything meaningful affects my work and a child is the most meaningful thing. It brings new ideas. Since I have my son I started to work on a concept of children books and one of them will be ready soon, which will be a Christmas story.” A story about the Christmas tree star, complete with her own marvelous illustrations will be out next year
...a sample from Nadia’s new book
Today, her works in oil reflect her passion for human feeling and experience, invoking from the viewer a personal interpretation, unique to each piece. Her favorite media to create with? “Oil on a large scale canvas, but I do like other mediums,” explains Nadia. “Lately I like to put the acrylics first and maybe some gold leaf and finish with some oil. I feel those layers give volume to the painting. Sometimes the limitations in life present new possibilities. For example, when I was pregnant I did not want to work with toxic materials. So I ended up with a series of work with Indian ink on a printed image and did several copies with the same printed image, but came up with different results.” When asked what advice or suggestions she would offer to aspiring artists Nadia replied, “I have a lot but the one my friend gave me helped to bring my art to the next level. Not to show the painting until it’s absolutely complete. And only the artist himself knows when it is. And one more advice: not to get upset when you have a bad show. Sometimes the show never ends. I had clients contact me after they had seen my work and were not ready to buy at that time. And sometimes the worst are your best.” Primrose
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Nadia’s characters are creating new worlds in thier minds, some of which dangle like tassels....
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When asked how her art is different from other artistic works she replied, “It’s not my goal to invent anything new in art. Art is an expression of my thoughts, feelings and ideas. And as long as I stick to my vision, my art will be different than the work of other artist. I hope people will find my work original. “I will be doing one more show before my departure from Las Vegas and I am finishing the book,” said Nadia. “My long term goals are 68 Holiday 2009 Primrose
to create more books” - her paintings all tell stories and so a book is a natural extension to that – “and to create interesting art, and to exhibit them in all the wonderful places I am going to visit.” One of her favorite childhood memories is her first long trip to Armenia, as it was then when she decided she was going to travel. She is still an adventurous character, and is in fact is now on tour for a two years with her husband and son. 73
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To purchase art you can contact Nadia through Facebook at Nadia Heppell Primrose
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Holiday Traditions MAGICAL FOREST Opportunity Village’s Magical Forest will bring Holiday joy to good boys and girls of all generations, now through Sunday, Dec. 30. Visitors will enjoy a ride on the “Forest Express” train, warm tummies with hot cocoa and funnel cakes and glide down the Alpine Slide. Eyes will twinkle at the wondrous sights of the glowing Christmas trees, the holiday displays and of course, Santa Clause.
Morelli Christmas for the public on December 6, 2008, from 1 p.m. to 4 p.m. at JLLV’s Morelli House, 861 Bridger Street Las Vegas. The Very Merry Morelli Christmas events features guided tours of the fully decorated mid-century preservation project complete with collections of vintage ornaments, music by Mitch Miller, The Rat Pack & Elvis, costumed tour guides, holiday refreshments and Santa outside in his ’57 Convertible Sleigh. The general public is invited to attend free of charge though donations of unwrapped children’s toys would be greatly appreciated for the Junior League’s annual Holiday Bear Charity Drive. Reservations are requested by calling the JLLV office at (702) 822-6536 or emailing jrleagueoflv@aol.com by December 4, 2008. JLLV’s Very Merry Morelli Christmas event is part of the “December to Remember” Cultural Corridor Series offered by cultural institutions and museums in the Las Vegas downtown area during the month of December. AWARD WINNING! The Gift of Lights has been named by AOL/MSN and CitySearch. com as one of the TOP 10 HOLIDAY EVENTS in ALL OF NORTH AMERICA! Don’t miss this Las Vegas Holiday tradition. In a city world-famous for its lights you bet we can put on a show!
Opportunity Village’s largest annual fundraiser, which raises more than $1 million, attracts more than 150,000 people each year. The Magical Forest’s popularity has earned it a place as one of HGTV’s annual “Top Holiday Destinations.” “This has become a Holiday tradition for Las Vegas families since it began in 1992,” Linda Smith, Opportunity Village chief development officer, said. “We look forward to sharing the Holiday Season with our old friends and new neighbors.” Adventures through the Magical Forest will take place every day from 5:30 p.m. to 10 p.m. at 6300 W. Oakey Blvd., between Torrey Pines Dr. and Jones Blvd. Tickets can be purchased in advance at all area CVS locations beginning November 1st. JLLV INVITES PUBLIC TO VERY MERRY MORELLI CHRISTMAS Free Mid-century Modern Christmas Event with Vintage Decorations, Ornaments and Santa The Junior League of Las Vegas (JLLV) presents A Very Merry 70 Holiday 2009
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Sunset Park (Eastern and Sunset) 2601 E. Sunset Rd.; Las Vegas Enter off of Eastern Ave., just north of Warm Springs $ 2.00 OFF with any bag of “gently used items” donated to Goodwill of Southern Nevada at any Goodwill location in Las Vegas or Henderson, or on-site at the event. Open Fri., Sat., and Holiday’s: 5:00PM – 10:00PM Sunday’s – Thursday’s: 5:00PM – 9:00 PM Admission: $13.00 per vehicle
Nevada Ballet Theatre Presents
The Nutcracker
Friday, December 18th thru Thursday, December 24th
Colored lights, hot cocoa, parties, shopping... and The Nutcracker! A Las Vegas Valley tradition for over twenty years, a joyous and jubilant season begins with Nevada Ballet Theatre’s tale of warmth and wonder. The most famous holiday fairytale of all brings Clara, Fritz and all of their friends to life at the The Nutcracker, at the beautiful Paris Las Vegas. Choreographed by Peter Anastos, this production will make its Las Vegas debut on Friday, December 18 in the 1,533-seat theatre at Les Theatre de Arts, Paris Resort. The show will run through Thursday, December 24. Prices range from $30 to $85 (plus fees) and can be obtained
by calling the Paris Las Vegas Les Theatre de Arts Box Office at (877) 374-7469 or (702) 946-4567 Sugarplums will be dancing in the heads of children – from thousands who live here to the almost one-hundred that are in the production! Featuring the students of Nevada Ballet Theatre’s new Youth Company, part of its affiliated school, the Academy of Nevada Ballet Theatre, the classic roles of Clara and Fritz as well as party scene children, mice and soldiers, will be danced by these talented students.
In a city known for its Hollywood-like glamour, going to The Nutcracker has become a family mainstay – a true, feel-good event that is synonymous with genuine Holiday entertainment. Says Artistic Director Bruce Steivel, “The Nutcracker showcases dance and music that invokes mood, imagery and fantasy. It is a great Holiday tradition for families to share together.” Always an audience favorite, this cherished tradition will feature a production new to Las Vegas.
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Friday, December 18 at 8pm Saturday, December 19 at 2pm & 7pm Sunday, December 20 at 1pm & 5pm Thursday, December 24 at 1pm Or call today! (702) 946-4567 or (877) 374-7469
... In a city known for its Hollywood-like glamour, going to The Nutcracker has become a family mainstay – a true, feel-good event...
... a sleigh that takes ight... and snow falling from the sky... Holiday 2009
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