RVL Gift Guide 2015

RVL

Holiday Gift Guide NOVEMBER 2015

Magazine

Inside • Profiles on Doris Bird and Jami Mullen • Holiday recipes • Top holiday gift ideas

A Christmas

tree tradition

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Page 7

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RVL Magazine

Publisher/Editor David Meadows Circulation Mike Geiss Design Marissa Ferreira Advertising Director Michelle Harris

Account Executives Jim Kelley Ashlee Ennis Judy Manning Meagan Wilson Photography Joshua Mashon Production David Weaver

Published quarterly by The Courier, Russellville, Ark. November 22, 2015

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This includes:

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220 West 10th Street Russellville, AR. 72082 479.968.1306 www.russellvilleschools.net

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Christmas tree tradition. . . . .7 Locals add to their holiday by chopping their own Christmas tree

Doris Bird. . . . . . . . . . . . . . . . . . . . . . . 10 River Valley philanthropist puts customers first — always

Adopt a Cyclone. . . . . . . . . . . .12 Junior High students give back

Top holiday gifts. . . . . . . . . . . . . . 17 Check out gifts from local retailers

Tech Travel. . . . . . . . . . . . . . . . . . . . . 26 Exploring Scotland, Ireland and the Greek Isles

Holiday Calendar

27

Annual Christmas Card Contest. . . . . . . . . . . . . .

31

. . . . . . . .

See what’s happening in the River Valley during the holidays

..

St. Marys gets local schools involved in coming up with this year’s design 310 WEST MAIN RUSSELLVILLE 479-968-3117 Mon.-Fri. 9:30 A.m. - 6 p.m.

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Jami Mullen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 A long tradition of local spirit

Extension Homemakers Wrapped in love for the holidays

38

...

Tour of Holiday Homes . . . . . . .40 Second annual fundraiser set for December 6

DIY Ornaments. . . . . . . . . . . . . . . . . . . .44 Just a few easy steps to make your own tree ornaments

Recipes . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . .46 The right taste for the holiday season

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Photo finish . . . . . . . . . . . . . . . . . . . . . 53 FUMC Fall Fest and Pumpkin Patch Mistletoe Market

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A Christmas tree tradition

BY TRAVIS SIMPSON PHOTOS BY JOSHUA MASHON David, Heather and 7-year-old Boston Heflin load up each November to make a trip into Yell County to select a Christmas tree from the Hilltop Christmas Tree Farm.

True, there’s typically no snow on the ground in Arkansas — but the tradition has become a significant part of winter and the Christmas season over the last nine years.

Hilltop Christmas Tree Farm is a “choose and cut,” full service Christmas tree farm. Visitors wander acres of various evergreen trees, choose the one they want, then staff cuts and shakes the tree for transport back to a home.

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The Heflins moved to the area in 2006. When Christmas rolled around they made their first visit to Hilltop.

“I’m from here originally,” David said. “And we always had a real tree when I was growing up. I still remember going out with the family into the woods and cutting our own tree.”

David wanted to bring that tradition to his family.

Heather, who self-described herself as “big into Christmas,” said their home had very specific Christmas tree needs, which were not met very easily by the trees found outside grocery stores.

“Our home has really high ceilings but not a lot of space,” she said. “We wanted a really big tree, like a 9-10 foot tall tree but not a very wide tree.”

So, tall and skinny.

Hilltop has suited their needs for the better part of a decade.

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Tips for getting and caring

“It’s neat just to walk around and look at hundreds of trees,” David said. “And we like the idea of supporting a local business, too. They cut it, shake it and put the net wrapping on it. From there, we go full Griswold and strap it to the top of our vehicle.”

Boston enjoys the simple things. When he arrives at the tree farm he is given a candy cane and hot chocolate.

Once, he said, there was a Santa Claus and a hay ride.

“We’ve never gotten a bad tree,” Heather said. “We’ve tried several of the different species and they all turn out great, and they last the entire season.”

Continued on Page 43

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for a real tree: • Plan ahead. Be sure to bring a measuring tape to the farm. You don’t want to pick a tree only to find out it doesn’t fit in your house once you get it home. Wear warm clothes and boots if it is cold or wet. Good gloves can be helpful because some of the trees are prickly.

• The trees nearer the parking lot tend to be picked over more. Traveling to the farther reaches of a tree farm can sometimes offer a better selection.

• Mark your favorite trees with a bit of hunting tape so you can compare several around the farm before making a decision.

• Any type of evergreen tree can make a good Christmas tree. Junipers, cedars, firs and spruces have the shortest needles. Scotch pines have medium needles, while white pines have slightly longer and softer needles. Red pines have the longest needles.

• Some trees grow uneven because they are near another tree. These trees can be placed with the flatter side against a wall to present a beautiful tree and save space. Don’t ignore the weird ones. Most trees on a tree farm will have a traditional Christmas tree shape, but you may also see the occasional tree that refuses to conform. These trees can make interesting, artistic trees and provide something slightly different for the holiday season.

• Get a healthy tree. Don’t buy a tree that is losing green needles, or has dry, brittle twigs or a sour, musty smell.

Continued on Page 43

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Satisfaction is No. 1

Doris Bird always finds a way to take care of the guest

BY SEAN INGRAM PHOTOS BY NATALIE SMITH Doris Bird remembered one day nearly five decades ago when she and her late husband, Huie, were driving on Scenic State Highway 7.

“We were still living in Branson when we were driving and I said, ‘Huie, stop! I see a perfect place.’ “‘I don’t know where you see a perfect place. All I see are trees and pastures,’” Huie replied.

What Doris saw was the beginning of what would become a lifetime of satisfying travelers near and far, and making employees part of the Bird family.

After moving to Johnson County in 1970, they decided to buy 21 acres in Russellville and Clarksville and sold off other lots. They bought a Best Western and worked hard at the Caprice before they built Hampton Inns in Russellville and Clarksville, and a Fairfield Inn in Russellville. They also bought and managed businesses in Branson, Northwest Arkansas and Oklahoma, but the Arkansas River Valley has always been home.

Doris said her husband really wanted her to manage a grocery store, while she was working at a laundromat in Clarks-

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ville. They found out about a small place in a community called Hartman between Clarksville and Ozark.

The Birds opened the Hartman Grocery in 1970, and later Bird’s Drive-In, a popular restaurant a few feet next door on U.S. Highway 64.

“Being in a small town was very helpful. We learned a lot there,” Doris said. “I remember kids who are now grown up from Hartman and now they have children of their own.”

The first motel they bought was the Caprice in Clarksville.

They rented rooms for $10, and $15 was a big number nearly five decades ago.

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RVL Magazine 11

hours,” she explained. “If I had to do housekeeping, I worked the lobby and did housekeeping.

“Our rolls and salad bar made Arkansas Times magazine. I was proud of that restaurant.

There was (always) a line standing outside to get in.”

Doris said she would drive around to other hotels and look to see how many cars they had in their parking lots, and also look at the license plates to see what states they were from.

That’s how the Birds built their reputation of satisfying customers so they would come back.

She said she still goes to other hotel parking lots today.

Satisfaction is number one to Doris Bird. She and her late husband, Huie, built their reputation of service, community and philanthropy on it. But it takes more than treating your customers nice, she explained recently in the lobby of the Hampton Inn in Russellville.

“You’ve got to have employees who are qualified, and you have to make sure they are happy and are satisfied,” she said. “If you go that extra step, they will come back.”

Manager Tyler Riley remembered what Doris told him one day.

“It doesn’t matter what the cost is. Find a way to take care of the guest,” she said.

“She has never made the business her priority,” Riley said.

“She cares so much about our families. I’m not saying she hasn’t made the business her focus, but she’s always found a way to take care of us.”

“I think ya’ll take care of me,” she replied. “I always thought of like it was my family. My employees have been and are special.

“I came here from corporate America, and I would much rather be here. We just understand each other really well. The number one problem is trying to find people that will work hard.”

Tyler Riley has worked for Doris for 10 years. She called him a “keeper.”

“Everybody who works for her becomes family,” he said. That has never changed. It is still that same way now.”

Riley explained that Doris has worked with The Russ Bus to give them linens that are not put back in the hotel’s inventory, so they can be made useful to someone after the hotel is done with them. She has also donated to the Battered Women’s Shelter.

“It’s not just me,” she said. “You have a great heart, too.”

Riley recalled when a bunch of television equipment had to be updated at the hotel. But he and Doris were able to donate the TVs and equipment to a Ronald McDonald house in California.

“It is cool to be part of that culture,” he said.

“The guests kind of become family,” she said. “You love seeing return business, faces you have seen before. My business has changed so rapidly, but our mission has not changed.”

The Birds were honored with the Clarksville-Johnson County Chamber of Commerce’s prestigious Lifetime Achievement Award. She and her family established the Huie Bird Memorial Scholarship at Ozarks in 2010 in memory of her late husband.

Doris, who is a former member of the college’s Board of Continued on Page 16

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Adopt a Whirlwind

BY TRAVIS SIMPSON When the “Adopt a Whirlwind” Christmas tree rises in the halls of Russellville Junior High School this holiday season, teachers and students are hoping to see even more giving than last year.

The “Adopt a Whirlwind” tree, which was initiated last year, is a Christmas tree filled with Whirlwind shaped ornaments. On the ornaments are gift requests from needy students within the junior high school.

The students are selected by guidance counselors and remain completely anonymous.

“It’s a lot like the Angel Tree you would see at Wal-Mart or the Salvation Army, except we take tags that are shaped like Whirlwinds, and they are all our own students who are in need,” RJHS science teacher and student council representative Rebecca Shafer said of the program.

As student council representative, Shafer played a significant role in seeing the tree come together last year.

“We put it together quickly last year,” she said. “I talked to kids in the cafeteria about the idea. From there, we had kids step up real quick and get involved. I think kids saw that it Continued on Page 45

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Continued from Page 11 Trustees, was honored by the University of the Ozarks with an honorary doctorate of commercial science degree in 2012.

“Doris Bird is one of the classiest, most compassionate people I know,” former university President Dr. Rick Niece said. “She is the perfect example of philanthropic generosity, community involvement, and servant leadership. I have great admiration for her and her commitment to making this community a better place to live and work. She can

be very proud of her well-deserved title: Dr. Doris Bird.”

“Sometimes I think you have to go through things to appreciate things,” Doris said. “Everything was long distance.

I wish back then I had the technology that we have now. I think it will be interesting to see the technology in 20 years.”

Bird is involved in the daily operations of Hampton Inn, Fairfield Inn and Suites and Best Western Inn in Russellville, and the Hampton Inn and Holiday Inn Express in Clarksville.

She is the mother of two daughters,

Peggy Bird Cogan (Dan) and Nancy Bird Rogers (Jim), and grandmother to Chivon Cogan (Dale Withrow), Crystal Cogan Martinez (Rolando), and Caitlin Rogers.

She also has three great grandchildren.

What about future plans? Retirement is not among them.

“I don’t have no plans to retire.” Doris said. She is involved in her church, her sorority and goes to lunch with family and friends.

“I guess I would thank the good Lord for guiding me and teaching me. I’m sure it wasn’t all my decisions.” •

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RVL Magazine 17

tis the

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RVL Magazine

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RVL Magazine 19

Favorite “HER” Gifts

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RVL Magazine 21

MILLYNS Keep those toes warm during the holidays with Snooze foot covers available at Millyn’s on East Parkway Drive.

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Holiday Gifts for Her Arlayne Insolated Jacket by The North Face Feltner’s Athlete’s Corner 2320 W. Main St. Russellville • 479-968-6464

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Skyline Time introduces the Skyline watch, featuring the visage of Mount Nebo. These watches have the durability and beauty of the mountain they display. Several styles available for women.

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RVL Magazine 23

Holiday Gifts for Him

Skyline Time introduces the Skyline watch, featuring the visage of Mount Nebo.

These watches have the durability and beauty of the mountain they display.

Several styles available for men.

Price’s Town and Country Store 207 South Knoxville, Russellville 479-968-1662

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Better Sweater Vest

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The Hawkins Jacket

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RVL Magazine

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October 31 Downtown Fall Festival & Chili Cookoff

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November 19 Third Thursday Downtown, stores open until 8 pm

November 28 Small Business Saturday/Winter Wonderland Lights On

December 4 Downtown Art Walk & Holiday Open House, 6-9 pm

December 3 Community Christmas Tree Lighting, 6 pm & Russellville Christmas Parade, 6:30 pm

December 17 Third Thursday Downtown, stores open until 8 pm January 5 Winter Wonderland Lights Off

November 28th thru January 5th

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Tech Travelers visit Scotland, Ireland and Greek Isles STORY AND PHOTOS BY TECH TRAVEL

Exploring Scotland and Ireland featuring Northern Ireland

2015-2016 SCHEDULE Amish Country Christmas • December 4-10, 2015 Your holiday tour blends some of Philadelphia and Lancaster’s most popular and iconic destinations during this special time of year featuring Amish Country.

Graceland-The Home of Elvis Presley - Memphis, Tennessee January 8, 2016 (Day Trip) Get ready for the 2016 Birthday Celebration at Graceland, as they celebrate the king’s 81st birthday!

Canadian Rockies by Train • May 7-15, 2016 Join us for a remarkable journey through the stunning landscapes, charming towns and beautiful lakes of the Canadian Rockies. Your adventure opens in the beautiful city of Vancouver. Magical Rhine and Moselle Magical Rhine and Moselle • October 8-16, 2016 Your tour opens in Basel, Switzerland where you will board your cruise ship for a 7-night cruise along the Rhine River, traveling all the way to Amsterdam in style.

Running from the Swiss Alps through Germany, this vital waterway eventually flows into the North Sea. Mt. View, Arkansas- Bean Festival • October 28, 2016 (Day Trip) Spend a fall day in the Ozarks. Enjoy a beautiful fall day in Mt. View at the 33rd annual Arkansas Bean Fest and Ozark Folk Center.

New York Holiday • December 5-9, 2016 Arrive in America’s most exciting metropolis, New York City, for a getaway that’s filled with shopping, sightseeing, endless entertainment and holiday cheer.

Alumni and Friends of Arkansas Tech www.atu.edu/travel

For additional information, please contact Dana Moseley, Office of Gift Planning, (479) 964-0532

On Aug. 5-16, 2015, Tech Travelers flew to Edinburgh, Scotland, and enjoyed the local sights such as the Holyroodhouse, Yacht Britannia, and saw the Royal Edinburgh Military Tattoo which highlighted the different organized Scottish regiments plus 30 more from around the world.

After leaving Edinburgh, we got to see the Scone Palace on our way to the Highlands. Fort William, Urquhart Castle and a cruise on Loch Lomond were great destinations of interest to us.

After a visit to Glasgow, we crossed by ferry to Northern Ireland’s capital city of Belfast. A great guide fascinated us with his stories about the struggles of this great city’s history. Alice Fletcher commented that this was her favorite part of the trip.

The legendary Titanic Museum was an attraction that many had anticipated. Seeing the Giant Causeway was surely a wonderful experience on our way to see the medieval town of Derry. Other points of interest were Glenveagh Castle, Ulster American Folk Park and the city of Dublin.

Greek Isles Odyssey

Tech Travelers flew to Istanbul, Turkey, on Sept. 26 and toured the city of Istanbul and boarded the Riviera.

Our cruise included many

Greek Isles and Ephesus, Turkey. Volos, Greece, was the first of many isles we visited.

But the next isle, Kusadasi, Turkey, which nearby the ruined city of Ephesus was a favorite, because of the many biblical sites where Paul preached and traveled. The Library of Celsus, the incredible Terraced Houses and the remains of the Temple of Artemis were seen, and our guide was an archaeologist who had been working in Ephesus.

The next day we departed for Patmos, Greece, there we saw the cave where St. John wrote Revelations. Also, we visited the Monastery of St. John plus the beautiful churches were everywhere.

On day six, we toured Rhodes, Greece, which had medieval cities and one of the ancient acropolis in Greece.

Day seven was the beautiful island of Crete, and most of the travelers went to the Palace of Knossos, a trust masterpiece of Minoan architecture.

The last two Islands before we flew from Athens were Santorini and Mykonos. Santorini was formed from an enormous volcanic eruption thousands of years ago. Indigo-domed churches, chalkcolored homes were seen off the beautiful azure waters.

Mykonos was similar to Santorini, but our guide was just great and made everyone feel like they were in the midst of Greek culture thousands of years ago. Visiting Athens and seeing the temples and other magnificent museums before flying out of Athens just made a perfect trip. •

holiday Calendar NOVEMBER Saturday, Nov. 28 The Russellville Winter Wonderland lights will be turned on and will stay on through Jan. 5.

DECEMBER Thursday, Dec. 3 The Russellville Christmas Tree lighting will be at 6 p.m. and the Christmas Parade will be at 6:30 p.m. The rainout date is Dec. 7. The theme will be Christmas Movies.

Friday, Dec. 4 The Center for the Arts will host performances of the Nutcracker at the Center.

479-498-6600.

Friday, Dec. 4 The Downtown Art Walk and Holiday Open House will be from 6-9 p.m. in downtown Russellville.

Monday, Dec. 7 The Dardanelle Band concert will be at 7 p.m. at the Center for the Arts in Russellville.

Tuesday, Dec. 8 The RJHS Choir will perform their Christmas concert at 7 p.m. at the Russellville Center for the Arts.

RVL Magazine 27

Thursday, Dec. 10 The RMS Choir will perform their Christmas concert at 6 p.m. at the Center for the Arts.

The RMS Band will follow with their Christmas concert at 7 p.m. Both groups will perform another Christmas concert at 9 a.m. on Dec. 11 at the Center for the Arts.

Thursday, Dec. 17 The merchants of historic Russellville Downtown will stay open late to allow the public to stroll the streets, shop, dine and unwind for the Open Late ‘Till 8 event. Russellville’s down town merchants will stay open late until 8 p.m. to accommo date the busy schedules of many of their patrons. A Conversation Piece, Gallery B, Joshua’s Fine Jewelry, Pottery Worx, Fat Daddy’s Bar-B-Que and Kob Jai Thai Restaurant will participate.

Friday, Dec. 11 The Feast of Carols will be at 7 p.m. on Dec. 11 and 12 at the Center for the Arts.

Thursday, Dec. 17 The Center for the Arts will host A Christmas with Shoji Tabucchi at 7 p.m. at the Center.

Monday, Dec. 14 The RHS will perform their Christmas concert at 7 p.m. at the Center for the Arts.

Friday, Dec. 18 Arkansas Tech University’s Master’s graduation ceremony will be in Tucker Coliseum on campus.

Tuesday, Dec. 15 The RJHS Band will perform their Christmas concert at 7 p.m. at the Center for the Arts.

Saturday, Dec. 19 Arkansas Tech University’s un dergraduate graduation ceremony will be in Tucker Coliseum on campus.

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RVL Magazine 29

Winning

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30

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RVL Magazine 31

What Christmas means

to me

BY CAMERON TATE

Saint Mary’s Regional Medical Center is once again doing their part in spreading holiday cheer during the Christmas season by hosting the annual Christmas Card Contest.

For the past 23 years, Saint Mary’s has partnered with each of the local elementary schools for the annual Christmas Card Contest. Each year a different selected school’s fourth grade students are asked to design a Christmas card.

The theme for the cards is always the same — “What Christmas means to me.”

This year, London Elementary School’s fourth grade students have been asked to compete in

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the contest.

After the contest entries are submitted, all of the students’ artwork is displayed on Saint Mary’s cafeteria windows so that anyone visiting the hospital can be filled with the Christmas spirit.

Participants compete for first, second and third place prizes, but more importantly, they are given a chance to show others why the Christmas season is so important to them.

“These cards bring so much joy, not only for the recipients, but they’re such a great reminder to all of our visitors, guests, patients and employees of what Christmas is really about,” said Brenda Harrison, Saint Mary’s Director of Community Relations. “Regardless of what is on the card, that childlike Christmas spirit always shows through.”

The winner of the contest wins a $50 gift certificate, and their artwork is made into that year’s Christmas card, which Saint Mary’s sends out to all of its physicians, volunteers and hospital managers in an effort to spread holiday cheer and

remind people of what the holidays are for.

The winner will be selected, after all of the entries are collected on Dec. 1, and put on display with the other students’ artwork.

“We hope the children and their families will come see them on display at the hospital,” Harrison said. •

“These cards bring so much joy, not only for the recipients, but they’re such a great reminder to all of our visitors, guests, patients and employees of what Christmas is really about.”

Brenda Harrison Director of Community Relations, Saint Mary’s Regional Medical Center Pamela A. Magness. CPA.

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RVL Magazine 33

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RVL Magazine

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RVL Magazine 35

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RVL Magazine

Rooted in love Mullen has strong ties to Cyclones, city

BY WHITNEY HICKERSON The holiday season is often associated with warmth, love, family and tradition.

In many ways, those same feelings could be equally associated with Jami Mullen, a Russellville businesswoman with strong community ties and a huge heart for students.

Growing up, Mullen spent a lot of time in downtown Russellville. Both her father and her grandfather, W.O. Tibbels, worked at Leonard’s Hardware, which was originally founded by Mullen’s great-great-grandfather, J.F. Leonard, in 1902.

During the Christmas shopping season, Mullen helped out at the store on weekends, wrapping presents for shoppers. Although as a child, her gift wrapping skills still needed work.

“They were horrible-looking,” Mullen recalled. “Those poor people that got them; it was awful.”

Nevertheless, Mullen recalled downtown Russellville at Christmastime as a magical place, full of childhood memories.

In fact, the city’s historic district does hold many memories and historical notes for Mullen’s family. She and her husband, Jim, currently live in a house on South Commerce Avenue that was built by J.F. Leonard.

Her great-great-great-grandfather, James Madison White, built a mercantile store downtown in the 1870s. That same building is now home to Mullen Team Sports, a sporting goods store opened by Mullen and her husband in 2005.

“The opportunity presented itself to open our own sports store, and so Mullen Team Sports was born,” she said.

Now, Mullen gets to work every day downtown, near where she used to stand and watch the Christmas pa-

rade as a child. She even has her own Christmas tradition where she creates and sells an original Christmas shirt design each year.

Mullen Team Sports is, however, probably best known for its selection of Russellville Cyclones spirit gear.

An avid Cyclones fan, Mullen is a Russellville High School (RHS) graduate herself, as is her oldest son, Mitchell, who is currently a student at Arkansas Tech University. Her younger son, Michael, is a junior at

RHS. Mullen is also on the Baseball Booster Club, secretary of the Football Booster Club and is a year into her first term on the Russellville School Board of Education.

As for why she is so involved in the Russellville School District (RSD), Mullen said it’s largely because of the great memories she had at RHS and her desire for the next generation of Continued on Page 43

RVL Magazine 37

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Heart & Soul Hubbard ATV Joshua’s Fine Jewelry K & M Auto Detailing Kitchen Essentials Lefler’s Leonard’s Hardware Maus Implement Merle Norman Midtown Coffee Millyn’s Mullen Team Sports Newton’s Pharmacy Nothing Fancy Cafe Opal Mae’s Cafe Peters Family Living Phil Wright Autoplex Pope County Library System Price’s Town and Country Quiznos

To be eligible, shoppers will register at one of the participating merchants. Winner will choose (five) $50 gift Certifcates at 5 different participating stores of their choice. Courier employees, participating merchants and their immediate families are not eligible for drawing. No purchase necessary. Drawing to be held at the Courier offce 4 p.m. Tuesday, December 8, 2015. Winner to be announced Sunday, December 13, 2015. only one winner. the Courier is not responsible for lost entries or entries not turned in by the drawing time. For complete rules and details see the daily and Sunday Courier. Prize must be claimed within 2 business days. The $250 shop local promotion is limited to the Courier’s market area; Pope, Johnson and Yell Counties.

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RVL Magazine

Love GIFTS OF

FOR THOSE IN NEED STORY BY WHITNEY HICKERSON

Members of the Crow Mountain Extension Homemakers (EH) Club work each year to create special “gifts of love” for patients at the Arkansas Children’s Hospital (ACH) and residents of Russellville Nursing and Rehabilitation (RNR).

Although the handmade gifts are given throughout the year, extra special deliveries are made during the holidays.

“We may be a small club, but we have big hearts for the children and the elderly,” project chair Janie Moody said. “We love what we do and get so many blessings from our gifts.”

Knit hats are one of the major items made for patients at ACH. Club members also make blankets for premature babies, lap robes, pillows and teaching dolls. Doctors use the teaching dolls when talking to the children about their illnesses.

A collection of items created for ACH pa-

RVL Magazine 39

tients will be presented to the hospital during the Festival of Stars on Dec. 11.

Many of the same types of items — pillows, lap robes, knit and material hats — are also given to the residents of RNR. Some of the hats are a bit dressier, so some of the women can look nice even if they have a bad hair day or need a bit of extra warmth. Scarves and knit “necklaces” also help provide a bit of style and flair.

“Residents of Russellville Nursing Home need comfort and love,” Moody said. “They have been — and still are — an important part of our community, not to be forgotten.”

Moody and her husband, Bill, take the gifts, along with toiletry items, to the nursing home in mid-December, coinciding with the facility’s annual Christmas party.

In 2014, Crow Mountain EH sent 1,079 homemade gifts to ACH and approximately 200 gifts to Russellville Nursing and Rehabilitation.

While the four members of the Crow Mountain EH make and donate the items, they do receive some help from nonmembers who help knit caps. In addition, the club, which is a nonprofit organization, benefits greatly from donated supplies.

Moody said every person who donates becomes part of gifts of love. Donations of money, materials, sewing thread, knitting thread and stuffing help the club to continue its work.

The current officers of Crow Mountain EH are Ida Ruth Jones, president; Moody, vice president; and Modean Bowman, secretarytreasurer.

For more information or to set up a donation, call Moody at 479-970-8210. •

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RVL Magazine

Robert and Judy Taylor

Robert Taylor, Terri Johnson and Pastor Roy Smith

Sue McCoy and Stephanie Duffield

STORY BY SEAN INGRAM The women of the Russellville First United Methodist Church wanted to come up with a fundraiser for mission trips in 2014. The result was the first Holiday Tour of Homes, and it was a big success.

So mark your calendars for a day full of beautiful homes, holiday cheer and raising money for a good cause.

From 2-4 p.m. on Sunday, Dec. 6, United Methodist Women will host a second Holiday Tour of Homes.

Tickets are $20 and include a tour of four homes during an afternoon of refreshments and entertainment.

Participants are encouraged to start at any of the homes during the selfguided tour of Christmas decorations and home interiors.

A “taxi” transportation service will be provided for anyone unable to drive the second annual Holiday Tour of Homes. Those who would like transportation will meet at the church parking lot at 1:45 p.m. on Sunday, Dec. 6.

The 2015 Holiday Tour of Homes and directions to each home: • Janet Mitchner, No. 1 Rimrock — From Skyline Drive, turn on Skyline Vista Lane, left to Lands End South, right on Rimrock to end

of street.

• Doris Lawrence, 135 Vanbrook Lane — From Marina Road, turn on Damascus, left on Vanbrook Lane.

Go through the gated entrance.

• Becky Smith, 201 Bailey

Joann Hays Perry and Cheryl Flippo

RVL Magazine 41

Mary Anne Crews and Jennifer Duran

Loop Road — From U.S. Highway 64 West toward London, right on Mill Creek Road, left on Bailey Loop Road, fifth house on the left.

• Laurie Johnson, 115 Walthall Road — From State Highway 7 North

toward Dover, right on Round Rock Road (at Sonic), left on Walthall Road, third house on the left.

Spots are limited, so please call the church office at 968-1232 for reservations. •

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RVL Magazine 43

Continued from Page 9 “We encourage anyone to go out there just because it’s fun,” David added. “It’s just rows and rows of Christmas trees.”

There are surprisingly few Christmas tree farms in Arkansas, so it’s no surprise Hilltop sees visitors from all over the state. Hilltop’s Facebook page has checkins from visitors from Conway, Little Rock, Fayetteville and more.

“Started going here when my son was 1.5 months and look forward to it every year,” one user posted. “He is now seven, and we have added another child, and they still remember our first visit. Love the entire visit.

Love the entire experience from cutting down tree, to the warm fire and hospitality inside their shop.”

For the Heflins, the tradition is also about securing a tree with more personality — the build-a-trees and parking lot trees simply weren’t going to cut it.

Only one thing could make the tradition better than it already is, the family said.

Snow.

“I think we will always go out there and pick our own tree,” David said. “Maybe one day Boston will do the same with his family.” •

Continued from Page 9 • If you are cutting the tree yourself, leave a good stump on it. Once you are home, you will have to trim a half-inch from the stump before putting it in water. You may also wish to lay a blanket or tarp under the tree if the ground is wet.

• Don’t drag your tree through the mud, although it will not hurt the tree to drag it across the frozen ground with the stump down. If you are at a tree farm, have the tree mechanically shaken. This will eliminate any dead, loose needles.

• On your car, aim the stump forward so branches don’t catch in the wind. Consider putting down an old blanket to avoid scratching the roof of your car.

• Once in the home, keep your tree away from heat such as fireplaces, heaters, heat vents or direct sunlight.

Lowering the room temperature will

slow drying and result in less water consumption.

• Always keep the tree stand filled with water. Dried sap will form a seal over the cut stump within several hours if the water level falls below the base of the tree. If this occurs, you will have to make another fresh cut on the stump to absorb water. Use hot water to soften the sap. A tree can absorb as much as a gallon of water or more in the 24 hours after it is cut, and one or more quarters every day after. Maintaining water levels keeps needles from drying out and falling from the tree.

• When the season is over, ask local authorities what arrangements are available for recycling a Christmas tree. Consider getting extra use out of your tree by staking it outside and decorating the branches with popcorn, seed-balls and cranberry strings for the birds before disposing of the tree entirely.

Continued from Page 36 students to have a great experience as well.

She recalled the supportive adults at church and at school who impacted her life.

“We had mentors who spent time with me and my group of friends that helped mold us into the adults we became, and I just want to do that for the kids there now,” she said.

Supporting kids means everything from cheering them on to making sure they have shoes to wear and food to eat.

As a member of the school board, she hopes to further help ensure students have access to every available opportunity. In addition, Mullen — who was an RSD teacher for more than seven years and a preschool teacher for nine years — wants to make sure the teachers are supported as well. While she said RSD is already doing a great job, she hopes she can help further the collaboration between teachers, parents, administrators and students.

“If we can strive to do that in Russellville, we’ll be steps ahead,” Mullen said. “I want to be a voice for our teachers.”

Mullen said she isn’t sure exactly how her role and involvement with RHS might change in a couple of years, when her youngest son graduates. She said she has always been a Cyclone and doesn’t foresee that changing any time soon.

Advocating for the school district is

important because it is “the heart of our community” where future leaders are being developed.

“We’re raising our next generation of adults through our school system,” she added, “and we need to make sure we give them every opportunity to prepare them for life after school.” •

44

DIY

RVL Magazine

Glitter Christmas Ornaments

Free Photo With Santa

@ Your Russellville Library Thursday, December 17 Story Time starts at 4:30 p.m.

116 East 3rd Street â&#x20AC;˘ (479) 968-4368 â&#x20AC;˘ www.popelibrary.org

Racheal Rackley rrackley@allstate.com 479-967-2727 213 E. 4th St. Russellville, AR

Are you in good hands?

RVL Magazine 45

Of course, anyone can buy Christmas ornaments on the cheap the day after Christmas, but they don’t mean quite as much using them year after year unless you’ve taken that extra time to make them yourself or with your loved ones.

Follow these easy steps to make super easy glitter ornaments that can be customized to your heart’s content.

Items you will need: • clear plastic or glass ornaments • ornament hooks • a bottle of Pledge floor care finish • glitter (colors of your choice) • shiny vinyl or printable silver foil and other items to decorate with (optional)

Continued from Page 12 was something they could do to help.

Sometimes kids think they don’t have a role to play. This gave them a way to get involved.”

The tree is filled with basic, everyday needs like clothes and shoes, but Shafer said there were also fun items on the tree as well.

It wouldn’t be Christmas without that one, essential fun item under the tree.

“It was pretty diverse,” she said. “We did a lot of clothing. There were Xbox

Step 1: Get a glass ornament, remove the cap and pour a little bit of the Pledge floor care finish into it. Remember that a little will go a long way. Turn and rotate the ornament so the inside is completely coated.

Step 2: Pour your choice of glitter into the ornament, cover the opening of the ornament, and give it a little shake. Dump out the excess glitter onto paper so you can reuse it in another ornament.

Step 3: Leave the ornament uncapped for a short while to allow the inside to dry so glitter isn't knocked out of place when handling the ornament during any further decorating.

Once it has had some time to dry, add the cap back onto the ornament.

Step 4: Make it yours. Get some shiny

games on there. We were seeing groups of kids coming together to donate money and get more expensive items.

Shafer said one student wanted a guitar.

“And that gift was gotten for them,” she said. “We were also able to provide journals, earrings, scarves, a video game system. We encouraged kids to get together and contribute.”

Last year, the entire Whirlwinds basketball team came together to buy gifts.

Fifteen tags were taken from the tree and $900 dollars was raised by the team to purchase the gifts.

vinyl or printable foil and create lettering to apply on your new ornament to make it yours. Have some of those small red and green jingle bells that have fallen off some of your other Christmas ornaments or decorations? Give them a new life and add them to your new ornaments.

Step 5: Once you're satisfied with your new piece of Christmas art, add your ornament hook and find that special place on the Christmas tree for all to see.

Russellville head coach Matt Howerton asked for a $5 donation from his players, but said almost all of them returned with over $20.

“We wanted the boys to see how good you sometimes have it and what it’s like to be able to help someone less fortunate than you,” Howerton said.

Shafer said she believed other athletic programs were going to strive to be involved this season.

“It’s very awesome to see kids do that,” she said. “We were blown away by the participation. The kids came together.” •

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holiday recipes

Sean Edward Applewhite was born in 1973 in Beloit, Wis. He graduated in 2002 from Le Cordon Bleu Mendota Heights, Minn., and married classmate Angela Babb-Applewhite, an Arkansas native.

They have two children: Grace, 13, and Elliot, 11.

The Applewhites ran a husband-andwife catering company, Babb-Apple’s Catering, in Michigan for eight years.

Formerly a catering/production chef with the University of WisconsinWhitewater for four and a half years, he has been with Chartwells five years after he came here in September 2010. He recently took the position of executive chef at ATU “My love for food started as a child while cooking in the kitchen with family,” he explained. “I enjoyed preparing dough for cookies and setting the table to bring others together for the holidays. Seeing them happy, made me happy.”

“How I started my culinary path is more meaningful than ever. Now with a wife and children of my own, the bond formed in the kitchen is one that has brought us many great memories and closer together as a family.”

Beet Salad with Goat Cheese (Serves 6)

Ingredients ● 4 medium beets - scrubbed, trimmed and cut in half ● 1/3 cup chopped walnuts ● 3 tablespoons maple syrup ● 1 (10 oz.) package mixed baby salad greens ● 1/2 cup frozen orange juice concentrate ● 1/4 cup balsamic vinegar ● 1/2 cup extra-virgin olive oil ● 2 ounces goat cheese

Directions 1. Place beets into a saucepan, and fill with enough water to cover.

Bring to a boil, and then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.

2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from

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Marinated Mozzarella (Makes about 4 cups)

Ingredients ● 3 (8 oz.) blocks of mozzarella ● 1 (8.5 oz.) jar sun-dried tomatoes, drained and halved ● 1/2 cup olive oil ● 3 tablespoons finely chopped fresh flat-leaf parsley ● 1 teaspoon garlic powder ● 1 teaspoon onion powder ● 1/2 teaspoon dried oregano ● 1/2 teaspoon Italian seasoning ● 1/4 teaspoon salt ● 1/4 teaspoon freshly ground pepper ● Garnish: flat-leaf parsley sprigs or fresh rosemary stems Directions 1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square-baking dish.

2. Whisk together 1⁄2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes.

Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Butternut and Apple Harvest Soup (Serves 4)

the heat and set aside to cool.

3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.

4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Ingredients ● 2 tablespoons butter ● 2 large leeks (white and pale green parts only), chopped ● 1 large onion, chopped ● 1 large potato, peeled and cubed ● 2 cups cubed butternut squash ● 1 cup diced carrots ● 1 Granny Smith apple, peeled, cored, and sliced 1⁄4-inch thick ● 1 quart chicken stock ● 1/4 cup dry white wine (optional) ● 1/2 cup light cream ● 1/4 teaspoon ground nutmeg ● Salt and pepper to taste ● 2 tablespoons chopped chives Directions 1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, and then reduce heat to mediumlow, cover, and simmer until the vegetables are soft, about 20 minutes.

2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

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Sautéed Kale and Shiitake Mushrooms

Seared Duck Breast with Cherries and Port Sauce

(Serves 2) Ingredients ● 2: 5-to-6-oz. duck breast halves or one 12-to-16-oz. duck breast half ● 2 tablespoons (1/4 stick) chilled butter, divided ● 1/4 cup finely chopped shallot (about 1 large) ● 1/2 cup low-salt chicken broth ● 8 halved pitted sweet red cherries, fresh or frozen, thawed ● 2 tablespoons tawny Port ● 1 tablespoon orange blossom honey Directions 1. Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1⁄2 to 3⁄4 inch). Discard plastic wrap.

Using sharp knife, score skin in 3⁄4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.

2. Melt 1-tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

3. Meanwhile, pour off all but 2 tablespoons drippings from skillet.

Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1-tablespoon cold butter. Then, season sauce to taste with salt and pepper.

4. Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

(Serves 4) Ingredients ● 2 tablespoons extra-virgin olive oil, divided ● 1/2 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced to taste Coarse kosher salt ● 1/3 cup low-salt chicken broth or vegetable broth, divided ● 1 bunch kale, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons ● 1/3 cup chopped onions ● 1 clove garlic cloves, chopped ● Pinch dried crushed red pepper Directions 1. Heat 1 tablespoons oil in extra-large skillet over high heat, Add mushrooms; sprinkle with coarse salt and pepper, Sauté until brown, about 10 minutes.

2. Transfer to bowl.

3. Pour 1⁄3 cup broth into same skillet. Add greens. Sprinkle with coarse salt and pepper.

Toss until wilted but still bright green, about 2 minutes. Remove to bowl and set aside.

4. In same skillet, heat 1-tablespoon oil over medium-high heat, add onions sauté until beginning to color, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add greens and mushrooms. Toss to heat through, about 2 minutes. Season with salt and pepper, and serve warm or at room temperature.

(Note: This also makes a great filling for your omelets.)

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Roasted Winter Vegetables (Serves 8)

Ingredients ● 1 pound carrots, peeled ● 1 pound parsnips, peeled ● 1 large sweet potato, peeled ● 1 small butternut squash, peeled and seeded (about 2 pounds) ● 3 tablespoons good olive oil ● 11⁄2 teaspoons kosher salt ● 1/2 teaspoon freshly ground black pepper ● 2 tablespoons chopped flatleaf parsley Directions 1. Preheat the oven to 425 degrees F. 2. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 11⁄4-inch cubes. All the vegetables will shrink while baking so don’t cut them too small.

3. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

4. Sprinkle with parsley, season to taste, and serve hot.

Once-a-Year Cheesecake Ice Cream Ingredients ● 6 ounces cream cheese, preferably preservative ● free, softened but still cool ● 3/4 cup superfine sugar ● 1 cup cold sour cream ● 1 cup cold heavy cream ● Pinch of coarse (kosher) salt ● 3 tablespoons fresh lemon juice ● 1/4 teaspoon vanilla extract Directions 1. Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1⁄4 cup at a time, beating well after each addition. Beat in the sour cream and then the heavy cream.

Add the salt, lemon juice, vanilla and beat the mixture just until thick and smooth. Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again.

2. Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately, or pack the ice cream into a covered container and freeze for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving.

Apple Pie Egg Roll (Makes 8)

Ingredients Filling: ● 8 tablespoons (1 stick) unsalted butter ● 3 Granny Smith apples, peeled, cored and cut into 1⁄4-inch pieces ● 1/2 vanilla bean, split and scraped for seeds ● 1/2 cup sugar ● 1/2 teaspoon ground cinnamon ● Pinch of salt ● 2 tablespoons all-purpose flour ● 2 tablespoons lemon juice (about half a lemon) Egg Rolls: ● Eight 6-inch square egg roll wrappers ● 2 eggs, beaten ● Peanut oil, for frying ● Powdered sugar, for dusting Directions 1. For the filling: Melt the butter in a large skillet over medium-high heat. Add the apples and vanilla bean and sauté for about 2 minutes. Add the sugar, cinnamon and salt to the pan and cook until the apples start to turn a light caramel-golden brown but aren’t falling apart, 6 to 8 minutes. The apples should still have some tooth to them. Add the flour and cook for an additional 3 to 5 minutes, to remove the raw taste from the flour. Fold in the lemon juice. Spread the filling out in an even layer on a baking sheet and refrigerate until cold.

2. For the egg rolls: Arrange an egg roll wrapper in a diamond shape on a board in front of you. Brush the borders with beaten egg. Spoon 2 to 3 heaping tablespoons of the filling into the center of the wrapper. Take care to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling, and then fold the sides over. Finally, roll the wrapper into a tight cylinder, tucking and tightening as you go.

3. Repeat with the remaining wrappers until the entire filling is used. As you go, remember to keep the unused wrappers, as well as the finished egg rolls, covered with a towel to prevent them from drying out.

4. Add 4 to 5 inches of oil to a heavybottomed pot or Dutch oven and heat to 350 degrees F. 5. Fry the egg rolls in batches of 4 until golden brown, 8 to 10 minutes. Transfer to a paper-towel-lined baking sheet.

6. Serve dusted with powdered sugar.

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Fall Fest & Pumpkin Patch

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Mistletoe Market

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