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November 21 2014

Newporters Take Time to Say Thanks THANKSGIVING DAY Next Thursday

November 21, 2014

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The Newport News

Marlene Dietrich, One of Newport’s Most Honored Realtors Her extensive knowledge of Orange County enables her to effectively represent both buyers and sellers

Marlene Dietrich Marlene Dietrich says: our clients are the heart of everything we do! Finding the perfect home is about listening to all the important details to make that home a place to look forward to at the end of the day, a comfort, to be proud of and have friends over, to entertain. It is important to find a home that not only fits into your budget but allows enough money to still go out to dinner or take a nice vacation.

Marlene Dietrich has been in Real Estate Sales & Marketing for over 21 years. Her extensive knowledge of Orange County enables her to effectively represent both buyers and sellers. In striving to create a stress-free experience for her clients, Marlene guides them throughout each step of the buying or selling process. Marlene’s keen eye for attention and energetic efforts are reflected in awards such as ranking in the top 1% nationally. Always giving her 100% to clients’ real estate needs, Marlene works to achieve the very best personal service. Marlene values her clients’ confidence in her, as demonstrated by consistent personal referrals and long-lasting professional relationships.

Marlene Dietrich has specialized in the purchase and sale of Orange County real estate for more than 21 years. By drawing from her indepth knowledge of the region, she provides her clients with an insider’s Page 2

perspective about the reputation of local schools as well as helpful advice about the market value of specific homes.

Her Legendary 10 year consistent Awards speak for themselves!

Recognized frequently, Marlene Dietrich was honored with the Chairman’s Circle award for her sales achievements.

Marlene Dietrich has consistently

ranked in the upper echelons of the national market for her sales performance. One of her highest honors, the award recognizes topproducing agents for their ability to facilitate the goals of their clients, regardless of market conditions.

“The real estate market is extremely dynamic,” says Marlene Dietrich. “To deliver an exceptional result for my clients, I have found that it’s essential to constantly analyze the state of the local market and evaluate its relationship to the national economy.”

Committed to provide her clients with attentive and thorough representation, Marlene Dietrich applies a team-based approach to real estate, together with her husband Tony Massod and son Mike Dietrich.

As Certified Relocation Specialists, Dietrich and her team completed an advanced series of coursework aimed at enhancing their knowledge of how to offer their clients a successful transition and a seamless closing.

Backed by their marketing strength, they have access to innovative marketing programs, advanced technology and in-house real estate attorneys, as well as industryleading training and development opportunities.

Selling your home for the highest price the market will bear, even raising the average price is our goal. We use every successful marketing idea there is but in the end our negotiating skills really bring to the table exactly what is needed to bring you the best price.

Our Team wants to make this all possible for you in this home and

Tony Massod, Marlene Dietrich and Mike Dietrich.

The Newport News

every home after, for a lifetime. We are there every step of the way even after move in, we have resources and recommendations for help in every area of your home such as repairs, upgrades, updating and even so much as a contractor to add on to your home.

Our knowledge, experience and expertise is what keeps us connected to our clients, we are there for them every step of the way! While we support our clients, we are grateful to our clients for coming back to us, over and over as well as recommend us to their friends and family. We are successful year after year because of the confidence our clients have in us!

Marlene’s “after-hours” passion is the Make-A-Wish Foundation of Orange County, where she grants wishes for children with lifethreatening diseases and aims to put smiles on their faces!

Marlene Dietrich has volunteered for the Make-A-Wish Foundation for over 15 years. She and her husband dedicate their after-hours passion to Granting Wishes for Children with life threatening illnesses as well as volunteer their time at the charity events to fund those wishes.

For more information about the Make-A-Wish Foundation, please visit www.wish.org or www.ocie.wish.org.

Marlene Dietrich and her team can be contacted at (949) 400-1021 or email MarleneDietrich@Realtor. com. Visit us on the web at www. marlenedietrichrealestate.com and www. marlenedietrichnewportcoastrealtor. com.

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November 21, 2014

Four-step PLAN Helps Shoppers Save on Black Friday Retailers call the day after Thanksgiving “Black Friday,” because the holiday spending that happens that day generally moves their balance sheet into profitability and “the black.”

Barbara Stark, director of community development and education at the national non-profit American Debt Counseling, Inc., serving clients throughout California, recommends following her simple, four-step P.L.A.N. during the holiday shopping season to keep your holiday budget in the black as well.

“Retailers offer all kinds of deals to kick-start their all-important holiday sales numbers,” Stark explains. “The key is to have your own game plan for the day so that you take advantage of the opportunities to save on your holiday shopping without being tempted to spend more than you should.”

Stark recommends following her simple four-step P.L.A.N.: Prepare a strategy that puts your financial resources to their best use.

Realistically outline your holiday obligations and how much you have to spend. Just like at the grocery store, you’ll spend more at the mall without a list. Next, decide what gifts on your list are “must have” and set your sights on getting them for the best price while they are still available.

Layaway is a good alternative to credit cards for expensive purchases if the store or online site’s fee is less than 10 percent of the value of the items. You can reap the same bargains and enjoy the same selection as shopping on credit as well as the added bonus of knowing it is all paid for when you take it home. Layaway

is also a good way to curb impulse buying later in the holiday season by enabling you to buy the gift you really want at a good price. Each store has its own rules and it is important to read the fine print carefully to be sure you understand the fees and cancellation policies.

Avoid using credit. Shoppers spend 30% more on average when shopping with credit cards rather than cash. Also think twice before opening a new line of credit for a discount on that day’s purchases since any fees associated with a new credit card can end up costing you more than the money you’re saving. Cash, checks and debit cards are the best choice,

but if you must use credit, choose the card that gives you the lowest interest rate and most benefits, such as reward points or extended warranties.

Navigate the deals. In their efforts to get you into their stores and not the competitions’, retailers advertise their sales. Many post them online as well as place ads in the paper.

There are also internet sites devoted to announcing Black Friday sales in advance. Some stores open early or even on Thanksgiving Day and you should begin looking for the deals at the start of Thanksgiving week to be ready to put your holiday shopping and savings PLAN into action.

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November 21, 2014

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The Newport News

No-Fail Thanksgiving Menu Ideas

By Erika Mosin I did my research on what most “Traditional Thanksgiving Meals” contain in their menus. What I found was a list like this one: Roast Turkey, Stuffing, Mashed Potatoes & Gravy, Cranberry Sauce, Dinner Rolls, Yams, Pumpkin Pie. To that I’d add a Green Bean Casserole, some Sparkling Apple Cider, and subtract Yams for what I’d normally serve for Thanksgiving. And these are just the traditional Thanksgiving meal basics! Even if everything came out of the oven just right, you can imagine how long a meal like this would take to prepare from scratch. If you’re considering simpler options for this year’s Thanksgiving meal, read on for my no-fail meal ideas for a simpler [yet still mostly traditional] Thanksgiving.

Turkey Breast Cutlets

Instead of the 20-pound turkey that you may normally purchase for Thanksgiving, consider a pack of Turkey breast cutlets. Just like you’d purchase chicken breasts in the grocery store, you’ll find packages of pre-sliced turkey breasts cutlets. If you sometimes find turkey to be dry, why not marinate the breasts in cranberry juice overnight for added flavor and moisture to the poultry? Turkey and cranberries taste great together, after all. Baking these cutlets in the oven for the 20 minutes, or so, it takes them to cook up is such a no-fail approach to roasting turkey. It’s such a simpler task when compared to not only baking a huge turkey, but also basting it, putting foil on just the right places, and checking it numerous times until it’s thoroughly cooked! Plus, the left-overs won’t last several Thanksgivings either!

Page 4

at 350 degrees Fahrenheit for 25 minutes. Then, remove from the oven, sprinkle the remaining onions over the top of the dish, and bake for another 5. You literally mix and bake; it’s so simple for Thanksgiving.

Canned Dinner Rolls Let’s not pretend here. You know the refrigerated section of the grocery store has those Pillsbury Dinner Rolls, right?

If you’ve ever had them, you’ll know they are super soft and tasty! Don’t feel guilty: if you want a no-fail Thanksgiving dinner, purchase some of these long rounded containers and bake the dough they contain in the oven right after the turkey breast cutlets come out to cool.

Serve with butter (or without they’re just as good without!).

Boxed Mashed Potatoes & Unless you don’t set the kitchen Packet of Gravy timer, these Thanksgiving dinner With all the time it takes to rolls will be absolutely no-fail! make home-made mashed potatoes, I’d recommend the boxed version any day that you want them to be easy and no-fail, but especially for a busy day like Thanksgiving. The Super Target brand, Market Pantry, makes a great-tasting boxed mashed potato, and it’s a really inexpensive product, too. These Boxed Stuffing mashed potatoes are almost as F o r t h e e a s i e s t a n d m o s t - simple to make as the boxed guaranteed no-fail stuffing idea, stuffing; you boil water, add butpurchase a boxed stuffing mix. ter, add the dried potatoes & the Kraft’s Stove Top is the one I’d flavoring mix it comes with, stir, recommend - and any flavor. If and remove from heat for about I remember correctly, all you do 5 minutes. And don’t forget the to prepare this stuffing is boil gravy! Just purchase a small some water before stirring in packet that you add to water and the prepared dry stuffing. You heat up. This Thanksgiving side then remove the pot from heat, dish will be waiting on you! and after 5 or so minutes it’ll be ready to eat. This boxed stuffing tastes really good, and if you’ve never had it before you just may buy this product all year round.

Green Bean Casserole A vegetable side dish doesn’t get much more no-fail than a green bean casserole. Gather the ingredients (4 cans Green Beans, 1 1/3 French Fried Onions, 1 can Condensed Cream of Mushroom Soup, 1 tsp Soy Sauce, & 1/2 cup Milk), mix them together in a baking dish (using only half the onions), and bake

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Canned Cranberry Sauce I have no idea how you’d make the real thing (okay I suppose you’d cook some cranberries for a while and then mash them until they make a smooth sauce that’s my guess). No matter how it’s done, it’s gotta be easier to buy a can of pre-made Cranberry Sauce! All the brands I’ve tried have been very good! Just do like my grandmother did: open the can, pour the contents onto a narrow platter, and slice it up for easy serving. Unless you drop the sauce on the floor, this is for sure a no-fail side dish!

Frozen Pumpkin Pie A frozen pumpkin pie from the grocery store can easily be your no-fail Thanksgiving dessert.

Once the Thanksgiving meal is over and your family and/or guests are ready to relax their bloated selves onto the sofa, you can pop this pie right from your fr eezer i nto your pr e- heated oven. It’ll be ready somewhere within the hour for anyone who wants it (or wait until later if you want to serve it warmed). Don’t forget the Cool Whip to go on top of each piece. Mmmmm! And so easy!

Sparkling Juice or Cider For a special no-fail beverage, choose a sparkling juice in a nice bottle. My family loves the sparkling apple cider, sparkling grape juice, and sparkling cranberry juice. The bottles look great on the table, or when poured into glasses. You may want to purchase more bottles than you think you’ll need, as these liquids go fast because they’re so good!

There you have it, my no-fail Thanksgiving meal ideas for a basic traditional Thanksgiving dinner. Of course, if you really want to go no-fail you may want to pre-order with Boston Market and let them do all the kitchen work for you!

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November 21, 2014

Tips for an easier holiday season The holiday season is filled with gatherings of friends and family. As invitations to different holiday events begin to flood your calendar, one of the biggest challenges is figuring out how to attend everything.

But for some, hectic schedules and public gatherings fill the holiday season with additional stress as they are combined with low self-esteem or lack of confidence, making this time of year a nightmare. If the holiday season creates worry and stress for you, rather than joy and excitement, consider these confidence-building tips: * Feel free to say “no.” - You don’t have to attend every party or gathering. If your stress and worries are caused by overbooking, make it a goal to only attend one event each weekend, and possibly one additional event during the week. Be sure to include any family visits or dinners in your tally. Limiting your activities will give you time to recharge and thoroughly enjoy the events you are attending. * Boost your smile. - According to a 2013 Fixodent survey conducted

by Wakefield Research, 38 percent of denture wearers admit to skipping something because they feel self-conscious about their dentures.

Whether you’re indulging in tasty treats, socializing or even traveling this holiday season, Fixodent provides you with strong hold and protection, helping to seal out food particles and killing odor-causing bacteria for a clean mouth and fresh breath - so you don’t have to miss any of your holiday activities.

Visit www.facebook.com/Fixodent for helpful tips on keeping socially active this holiday season. * Pick the perfect holiday wear.

- Sometimes much of the stress caused by the holiday season is a result of the outfit chosen for the event.

For women, high heels look great, but can quickly hurt the feet, making it uncomfortable to stand and socialize for long. Consider wearing beautiful flats or heels that have protective cushioning. Look for dresses that not only make you feel good about how you look, but are also comfortable to wear. For men, a tie presents a stylish look for a social gathering, but if wearing one feels constricting, try a distinguished look by hanging a scarf over a sport coat, instead. * Enjoy the food and drink. - Some-

times when we’re stressed, we tend to overeat or consume too much alcohol. Make a conscious effort to sample the foods and drinks provided at the family dinners and social gatherings you attend without overdoing it. One trick to help achieve this is to use a dessert/appetizer plate for entree items, so you’ll take less. This allows you to better mingle, socialize and enjoy the party, and when you go home, you’ll feel better - both physically and about yourself - giving you confidence to attend the next scheduled event on your holiday calendar.

Put stress and worry on the back burner this holiday season and look forward to the social events you’ll attend this year with a smile on your face.

Thanksgiving is an emotional time. People travel thousands of miles to be with people they see only once a year. And then discover once a year is way too often.” ~Johnny Carson The Newport News

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November 21, 2014

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Five tips to avoid holiday weight gain Who doesn’t love the smell of a warm kitchen during the holidays?

They’re designed around food and bringing family, old friends and new friends together. However, holidays can also be a detriment to your healthy lifestyle and cause you to lose your focus through the end of the year. -But they don’t have to.

“Think of fall as the perfect time to reassess the state of your health and prep for the challenges of the holiday season,” says Alicia Rodriguez, corporate registered dietician at Life Time - The Health Way of Life Company. “When it comes to nutrition and avoiding weight gain, my motto is, keep it simple and easy.”

Here are some tips to help you do the same.

Bulk up your plate with protein and vegetables The side dishes at most holiday meals are often as good as the turkey or ham, but stuffing and mashed potatoes aren’t the best way to fill your plate. One way to avoidweight gain is to build your plate with protein. This should be easy since holiday dinners revolve around meat. Second, fill your plate with side dishes that include vegetables.

You may have a little spot left on your plate - use this space for your

“indulgence.” When you look at your plate, the goal is that the majority is still providing you with good nutrients and reduced carbohydrates.

Use the “fork” trick Many of us go back for seconds, and even third helpings at holiday meals. This year, focus on asking yourself if you’re enjoying your food.

To help you answer this question, use the fork trick. Once you take a bite of food, place your fork down on the plate and let it go. Chew your food, swallow and then pick it up again.

The key to this trick is letting go of the fork. This will remind you to slow down, enjoy your food and converse with friends and family.

Avoid the clean plate club Growing up, many of us were always told “You can’t leave the table until you finish everything on your plate” and inevitably, we spent many nights sitting alone at the dinner table. These days, Rodriguez advises her clients to eat until they are full and, if their plate is not clean, it’s OK. Focus on one plate of food, slow down and be careful not to overeat. Overfeeding is never really a healthy thing to do.

Share your dessert with a loved one After a satisfying meal, it is hard to

avoid the sweet smells of pumpkin -or warm apple pie. If you choose not to skip dessert, share a small slice with a loved one or new friend. If you are hosting, designate one family member to bring dessert to limit the endless selection of pies and reduce the urge to over indulge.

Make like a turkey and trot out the door Start your holiday with a new tradition this year and gather the family to do something active. Take

a walk to a local park, put together a family friendly flag football game, rake the leaves up in the yard (and jump into them) or encourage the family to sign up for a run/walk event such as the Life Time Turkey Day 5K or Commitment Day 2014.

Holidays are a time to be thankful for family, friends and everything in between. Savor the moment, really take time to taste your food, get out and have some fun, and avoid theholiday weight gain.

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November 21, 2014

Make Your Own Pumpkin Pie from Scratch!

By Tig Troutdale When I was little, the day after Halloween my mother would take our Jack O’Lanterns and turn them into pumpkin pies. It seemed like magic and we enjoyed the pies even more, knowing they’d been our carved pumpkins only a few hours before!

YOUR PIE CRUST

Put 1/2 cup of Crisco shortening in a mixing bowl (or, you can use 1/4 cup Crisco, and 1/4 cup ]1/2 a stick] of butter if you want ).

Add 1 cup of all-purpose white flour, 1/4 teaspoon salt, 1/8 cup of sugar (half of a 1/4 measure) and 1/4 teaspoon of baking powder (not baking soda -there is a difference!)

Cut the Crisco (and butter if you used it) into the other ingredients. You can either use a pastry cutter which has a plastic handle, and 4 curved wires in a semi-circle which connect at either end of the handle, or two table knives. If you want to try the knife trick, don’t use paring knives - you could easily cut yourself! Besides, something that sharp isn’t necessary. Just use two regular table knives and hold them so that one is facing east and one is facing west. It doesn’t matter where east and west actually are in your kitchen, just imagine where east and west are on a map. Bring the knives towards and past each other with a cutting action.

Now face them north and south, and bring them towards each other, passing by each other. This action cuts and mixes the shortening into the flour.

It is not quick nor particularly easy, but if you do not have a pastry cutter, you will need to do this to have a flaky, tender crust.

When the flour mixture has become pretty evenly mixed with the shortening, you will have pea-sized bits of flour. Now it is time to add about 3 tablespoons of ice water to your pie crust mix.

Put some ice cubes into a glass of cold water and let it sit for three or four minutes. The water will be nice and cold. Measure out the water, but don’t add ice cubes to your pie crust. Gently mix the dough.

Wash your hands and use your hands to press the pie crust dough together. Make a big ball with the dough. If the dough is too stiff, add a little more ice water. If it is too soft and hard to manage, add a little more flour and mix it in.

Roll the dough out on a floured counter, wooden cutting board (if it is big enough) or a pastry cloth.

Be sure and flour whichever one of these you decide to use so the dough doesn’t stick to the surface. My choice is a well-floured pastry cloth.

When I’m done using it, I shake the flour into the sink and roll the cloth around my rolling pin for storage! www.armchairworld.com sells a pastry cloth which comes with a rolling pin and rolling pin cover.

A rolling pin cover is a stretchy, thin fabric tube that goes around your rolling pin. You flour the cover just like you’d flour the rolling pin itself. The cover helps to keep pastry from sticking to the rolling pin.

Every now and again you need to pull the cover off and wash it. I also have (and use) a Tupperware’s “Simply Perfect (tm) Pastry Sheet” which is a nonstick surface handily marked with 5 standard pie crust diameters.

Whichever you chose to use, the surface you are going to roll out your pie dough on should be well-floured! It is very annoying to go to all this

pumpkin pie filling into your unbaked pie shell. Bake for 15 minutes, then reduce the oven’s temperature to 375 degrees and bake for another 30-45 minutes, or until a knife inserted into the center of the pie comes out fairly clean, without pumpkin pie stuck all over it. If you check your pie after 30 minutes (at 375 degrees) and it is not done, check it every 10 minutes or so after that. The crust gets a little extra brown if you don’t wrap aluminum foil around it for the first half of the baking time. That is a step that I never bother with - just too darned much trouble for a pie that is consumed so quickly!

Cool before cutting and eating it (if you can wait that long). Pumpkin pie is very good with vanilla ice cream or whipped cream.

If you want to dress your pie up, or don’t feel like fussing with the traditional crust, find a gingersnap crust recipe or use a graham cracker crust instead.

Another embellishment is to cut out leaves with a leaf cookie cutter and sprinkle some granulated sugar over the top. Bake separately on a cookie sheet at 375 degrees and put the leaves on top of the finished pumpkin pie after it has cooled. I have an alphabet cookie cutter set and sometimes make a message out of extra pie crust dough, bake PUMPKIN PIE FILLING the letters, and add them to the top of the cooled 2 cups pumpkin puree pie. The message could be “Happy Birthday!’ or 1/4 teaspoon salt “Happy Thanksgiving” or even “Look what your 3/4 cups granulated sugar pumpkin did!”

1 teaspoon ground cinnamon Try making a pumpkin pie from scratch a try this 1/2 teaspoon ground ginger fall! Now you’ve got the instructions that I didn’t 1/4 teaspoon nutmeg have, over 37 years ago, before the Internet, help1/4 teaspoon ground cloves ful TV cooking shows and the handy kitchen appli2 eggs 1 (12 fluid ounce) can undiluted evaporated milk ances that we have nowadays. May your pies be (NOT sweetened, evaporated milk!!) right out of smooth, creamy, and oh so delicious. Happy Halloween, Happy Thanksgiving, and happy baking! the can, folks!

Preheat the oven to 425 degrees. Pour the

trouble, just to have your pie crust stick to the surface underneath it. Gently flatten your ball of pie crust on the floured surface. Rub flour on the rolling pin, then start rolling out the pie crust. Roll from the center of the dough ball outward, Go back to the center, and roll again, from another direction.

If you roll north, south, west and then east, over and over, the dough tends to stay more round.

When the dough is about 12 or 13” across, place the rolling pin at one end of the dough, and roll the dough around the rolling pin. Then unroll it into a 9” diameter pie plate. Pie crust is very tender and can break off easily, so rolling it around the rolling pin is a safe way to transport it to the pie plate without losing pieces en route!

Center the dough in the pie tin or plate, and make “S curves” in the outer rim of the crust. Now you are ready to make the filling.

If you want to use the Libby’s pumpkin pie recipe on the label of Libby’s solid pack Pumpkin, and just substitute your pumpkin for theirs, go ahead. If you don’t have a can of Libby’s solid pack Pumpkin in the cupboard (and I admit, it works fabulously) here’s a recipe that you can use:

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November 21, 2014

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“Rock the City” Raises $255,000 for Pretend City Children’s Museum Nearly 160 of Orange County’s most notable philanthropists and business leaders attended Pretend City Children’s Museum’s third annual Rock the City Gala and Auction held within the cityscape of the museum in Irvine.

Attendees helped to raise $255,000 to benefit Pretend City Children’s Museum’s educational mission for Orange County’s children and families, including funding for its free autism and development screening programs for children.

The music-inspired event showcased a “rock elegance” vibe, with attendees showing how they “rock their black ties” while dancing the night away to Empire Records, an interactive band from Las Vegas, as well as enjoying dinner of filet mignon and Chilean sea bass.

“We are deeply appreciative to our amazing supporters that helped to make Pretend City Children’s Museum’s 2014 Rock the City Gala a success,” said Sandra Bolton, executive director of Pretend City Children’s Museum. “This is our largest fundraiser of the year to support the museum, and is critically important to help the funding of our programs for local youth, such as our development screenings, which connect families to resources to help identify developmental milestones for kids.”

A live auction presented prizes including a stay in a luxury home in Hawaii; an opportunity to have one’s child featured as a Pretend City All-Star with their image on the exterior of the museum; a Night at the Museum for 20 kids and their family to sleepover at Pretend City Children’s Museum with a catered midnight snack or breakfast; a Fast Toys luxury car membership; and more.

Also during the event, a video highlighting the museum’s Autism Nights was premiered, which was created by a 14-year-old and 16-year-old of the nonprofit’s Youth Leadership Council, and showed the impact the program is making on those affected by this developmental disorder in the county.

Sponsors of Rock the City included Double Platinum Record sponsors Alexandra and Alan Airth and Fast Toys; Platinum Record sponsors included RUHM Destination Marketing, William Lyon Homes, Chris and Emily Winn, Solvay Solexis Inc., STA Jets, Applied Medical, Fidelity National Title, First American Title and Tyler Rose Swimwear; Gold Record sponsors included Jill and Blake Bertea, Dan and Tatsiana Dixon/VTRAC Auto, KPMG, IMA, KCOMM, Innerpoll Forum, Wells Fargo, STA Jets, and KPMG. Since opening, Pretend City has seen over 750,000 guests, distributed more than 20,000 developmental screenings, hosted monthly specialized family events for children on the autism spectrum and facilitated more than 10,000 scholarship field trips to the young, underserved Orange County community.

Pretend City Children’s Museum features a small, interconnected city designed to “build better brains” through purposeful play, hands-on learning experiences, role playing, and educational programming. As a non-profit 501(c)(3) organization serving all children, it depends on community-based funding and guest support. Through 17 interactive exhibits and activities guided by a highly trained professional staff, children learn foundational math, reading and science skills, while fostering curiosity, creativity, critical thinking, problem solving, organization, teamwork, self-confidence and socialization.

The museum is a unique community resource offering developmental screenings and tools for families, educators and community agencies working to ensure that each child gains the experiences needed to discover their potential and build toward a productive and fulfilling future. For more information on the museum and its programs, visit www.PretendCity.org.

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The Newport News

The Newport News

Nichole Carroll with Bill Lyon and Executive Director of Pretend City Children’s Museum Sandra Bolton

Dorothy Albertson with Robin Merchant and Alicia Frye

Kirsten and Chad Horning

Blake and Jill Bertea

Lori and Darren Anderson

The Newport News

The Only Weekly Newspaper Exclusively for the Newport Area

November 21, 2014

NEWP O RT GALLERY O WNER D ANIEL C . T O LE D O SAYS WIL D LIFE ART GALLERY WAS HIS D ESTINY The mysterious and ironic story of local Newport Beach artist Daniel Cruz Toledo might be incredible to most people. “But incredible is not a strong enough word to describe the unique situations and experiences life puts us through.” He says” My journey began at the age of nine. This is when that creative spirit became embedded in my soul. “ Daniel was born in Santa Monica, California. Art was his major in middle school and after he graduated from Venice High and enlisted in the United States Marine Corps and participated in 9 major combat missions from 19661967 in 13 month tour serving in Vietnam I-Corps near the DMZ. Mr. Toledo says “The discipline I learned in the Marine Corps is a key component to the way I create works of art.”

His professional career as an artist began in 1970 with his first one man show at the beautiful home of Mrs. Dorothy Eisle. It was a small affair and the work he exhibited was a collection of paintings and drawings of hot rods, pretty faces, and pets. From that show he received his first two commissions, neither of which was of hot rods, pretty faces, or pets. Instead, he was commissioned to do two portraits of two yachts – one of a 59’ power cruiser with its marlin flags flying cruising through Baja waters and the other of a 40’ power cruiser out of Marina Del Rey, which brings us to the irony of this story.

Mr. Calhoun immediately replied “Yes!” If you haven’t already guessed the portrait Mr. Toledo painted was of “The Duke”, Mr. John Wayne. Mr. Toledo continues:”Mr. Calhoun had arranged for the artist to meet the famous actor, but unfortunately Mr. Wayne passed away shortly thereafter. The painting is still in the possession of his family.

Mr. Richard C. Calhoun

Painting of yacht by Daniel C. Toledo So where did open his very first and only gallery? Yacht City, USA - Newport Beach, CA. How about that? Mr. Toledo continues ,”This is especially remarkable considering never in my entire career did I dream of opening a gallery of my own work with all three mediums of my life’s work in jewelry, sculpture, and painting. So when the opportunity presented itself, I took it.

And from that day forward, I am glad I did. And now it is here – Toledo Wildlife Works of Art – A gallery of all things wild! “ The other unique aspect about my work that links me to Newport Beach is a portrait I was commissioned to paint a Newport Beach celebrity and VIP back in the mid 70’s. My client, Mr. Richard C. Calhoun, businessman and financier of Hollywood, California, wanted to give this portrait as a gift to his close friend, a Newport Beach celebrity and a famous actor as well. When Toledo completed the portrait and delivered it to Mr. Calhoun. Calhoun invited his famous friend to his penthouse at the Ardmore Towers in Hollywood and unveiled his surprise gift of the famous actor’s portrait. When the actor saw it he liked it very much and he took it home. He made only one minor comment to Mr. Calhoun asking “Are my eyes really that squinty?”

Her Highness, The Lioness Necklace

Daniel Cruz Toledo has been creating works of art for over 40 years at an exceptional skill level. He says” I have also accepted commissions of customized styles of jewelry with very dramatic results. It is what I love to do. Making people’s dreams come true while I am creating very challenging designs has become my mission in life. We welcome you to come and visit our little gallery. It is an experience you must see for yourself. We promise that for your time invested you will not be disappointed. Come and see what destiny has brought to your community. Maybe destiny will fulfill itself for you too. Toledo Wildlife Works of Art, a gallery of all things wild, is located at 2700 West Coast Hwy suite 221 in Newport Beach. The gallery is open Wednesday through Sunday from 12:00 PM to 6:00 PM and by appointment.

The telephone number is (562) 3O5-0605.

Dan Toledo of Toledo Wildlife Works of Art.

Horse Cuff Bracelet by Dan Toledo The Newport News

Page 11

November 21, 2014

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The Newport News

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Rhonda Donahue PhD. has dedicated her life to educating people on finding their potential and balance in life and health. She has a Bachelor’s Degree in Nutrition, a Master’s Degree in Metaphysical Health, and a PhD. in Nutritional Sciences. Donahue has spent over twenty-two years helping individuals attain optimal health at Ageless Health and Nutrition Center, and she can help you!

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The Only Weekly Newspaper Exclusively for the Newport Area

November 21, 2014

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Or el toro road to trabuco canyon, turn right at cook’s corner.left down the hill past rose canyon to trabuco Oaks Drive, turn right on trabuco Oaks

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THE GRILL DUDES BBQ Cleaning and Restoration “IT JUST TASTES BETTER”

after Before Complete de-greasing of the following components: 1. Hood & Control Knobs 2. Rotisserie Rack & Pull-out Tray 3. Burners & Catch Pan 4. Drip Pans, Ignitors, and Thermomoter Components deep-cleaned in our treatment bath: 1. Grill racks & Flavorizer bars 2. Heat Plates Inspection of the following parts: 1. Burners & Ignitors 2. Venturi Tubes & Pressure Regulator Unit polished after service completion!

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Page 13

November 21, 2014

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newport beach R est aurant Amelia’s Seafood & Italian One of the oldest family-owned & operated restaurants in Orange County. For nearly 45 years, this cozy Balboa Island landmark has offered a distinct menu of delectable Italian and seafood dishes.

311 Marine Ave. 949-673-6580 Avila’s El Ranchito Variety of Mexican dishes with carne asada, carnitas, chicken, and fish. Tequila, beer, and full bar Monday, Wednesday-Friday 11am-10pm Tuesday 11am-12pm Friday & Saturday 9am-10pm 2800 Newport Blvd, Newport Beach 949-675-6855 Back Bay bistro at Newport Dunes Al fresco dining with views of the bay.

Enjoy California cuisine in fun, casual setting. Award-winning seafood chowder. Free parking, guest slips available for boaters.

Brunch Saturday and Sunday.

1131 Back Bay Drive.

949-729-1144

Cannery seafood Of the Pacific Located at the historic wharfside location in the heart of old Cannery Village for 25 years. Open air dining on the wharf is available day and night. Champagne brunch cruises. Awarded Hospitality Ambassador of the Year, 1997.

3010 Lafayette Avenue. cannery@newportbeach.com 949-675-5777 Cafe Jardin at Sherman Gardens Dine in a “hidden oasis” amongst a serene paradise garden setting featuring a lite French and Mediterranean luncheon fare at Sherman Gardens. The dining area is available for private parties, banquets for up to 230 people.

3201 E. Coast Hwy., Corona del Mar. 949-673-3524 Billy’s At the beach

2751 W. Coast Hwy. 949-722-1100 Bluewater Grill Located at the former site of Sea Shanty and Delany’s on the water in Newport Beach. Fresh mesquite-charbroiled seafood, pastas and oyster bar items, Sunday brunch, kids menu. Dock spaces, catering & boat charters available.

630 Lido Park Drive.

949-675-3265

Fish and meats are portioned in our kitchen.

Focaccia bread, tapenade, salad dressing, sauces, pizza dough and tiramisu are homemade daily. Monday-Thursday 11:30am9:00pm Friday & Saturday 11:30am-9:30pm 223 Marine Ave, Newport Beach

Commonwealth Lounge & Grill Balboa Peninsula’s newest restaurant features a modern day supper club with two levels of antique yet trendy décor. CW offers faves like their Garlic & Parmesan Slow Roasted Prime Rib, the best Monte Cristo sandwich since the 50’s plus a variety of steaks, chops, seafood, salads and sandwiches, 26 beers on tap, boutique wines by the glass, and signature cocktails. Open for lunch, dinner, late night and entertainment seven days a week. For more information:

www.commonwealthlounge.com 949-675-4444 Five Crowns

Brasserie Pascal A lively French bistro specializing in Prime American steaks prepared “Parisian style”.

French and American bistro classics including French Onion Soup, Escargot, Sandwiches, Crepes, Fresh Seafood and souffles.

Signature martinis, champagne cocktails, Alsatian beers, French and California wines.

A beautiful replica of one of England’s oldest country inns, features candlelight and cozy fireplaces. Award-winning food, exceptional service and unmistakable style.

3801 E. Coast Hwy., Corona del Mar. 949-760-0331 Mayur Cuisine of India

327 Newport Center Drive.

949-640-2700

Fragrant, pungent spices from all over India are delicately mixed to create a spectacular variety of dishes.

The Bungalow Restaurant

2931 E. Coast Hwy. 949-675-6622

Specializes in steaks, seafood and claims to have the best martinis in the county. Their award-winning wine list offers more than 20 premium wines by the glass and over 160 bottled wines. Monday-Friday Happy Hour well drinks for $4.75 and house wine for $5 from 4:30 pm to 8 pm daily.

2441 East Coast Highway in Corona del Mar. Call for reservations.

949-673-6585

Page 14

The latest restaurant concept from the Tommy Bahama Group, features regional, seasonally fresh cuisine in a casually, elegant setting. Designed for Newport Beach locals and visitors, it is a casually elegant oasis. Please visit www.tommybahama.com/cafe for the most current offerings.

949-760-4920

949-760-8686 The Resort at Pelican Hill Celebrating the best of Californian lifestyle: deep, sweeping ocean views from the alfresco terrace with granite tabletops and flower baskets overhead. Seafood and steak dishes. Ocean and golf course views.

Quiet Woman

949-675-4070

Billy’s bayfront restaurant offers a view of the bay and tropical décor. Thick steaks, lobster and fresh Hawaiian seafood such as Ahi and Ono. Polynesian Bar for nightly live entertainment.

From casual to elegant, indoors or out, Island Hotel is famous for its award-winning cuisine directed by world-recognized Executive Chef Bill Bracken. Enjoy a leisurely meal poolside amid lush gardens and graceful palms at the Palm Terrace Restaurant or a refreshing cocktail at the lounge.

Chart House Restaurant

Ciao Italian Restaurant

Some of the best and freshest fish in town, cooked over a hot almond wood mesquite.

Tommy Bahama’s Island Grille

2270 Pelican Hill Road South.

949-467-6800

949-548-5889

Bandera

Palm Terrace Restaurant & Lounge

949-263-9400

Sunset & water views combined with outstanding cuisine since 1961. Choose from Snapper Hemingway, Shrimp Fresca & slowroasted Prime Rib. Daily selection of fresh fish, an extensive collection of fine wines & whiskies, & decadent desserts.

Newport Landing Waterfront dining including fresh seafood, prime beef, and Sunday champagne brunch.

The casual upstairs lounge offers complete menus, patio deck, and live entertainment.

Banquets and catering available.

503 E. Edgewater, Balboa.

949-675-2373

The Newport News

G u id e

Since 1965, a favorite spot for generations of locals. Fabulous food, worldly wine, inviting ambiance and seamless service.

3224 E. Pacific Coast Hwy., Corona del Mar. 949-640-7440 Royal Thai Exquisite Thai dinning with its delicious flavors and exotic atmosphere. Enjoy the quiet tranquility of Thai culture, sample our dishes and experience the taste of Thailand.

4001 W. Pacific Coast Hwy. 949-645-THAI Ruby’s Diner 1940’s diner captures all of the good feelings of a classic all-American diner. End of the Balboa Pier, Balboa.

Woody’s Wharf Fresh seafood moderately priced in a casual nautical setting. There are even slips to accommodate several large yachts for customers who prefer sailing to driving.

Live rock ‘n roll entertainment Thurs.- Sat.

2318 W. Newport Boulevard.

949-675-0474 SOTA Located in the Village of Corona Del Mar, Serving Lunch and Dinner. Enjoy a combination of local and traditional Japanese ingredients with the freshest fish from around the globe. The newest CDM Restaurant serves intimate gatherings as well as big parties. The full bar includes innovative coctails and a unique Sake menu. Open for Lunch Monday-Friday 11:30-2pm, Dinner opens at 5pm Monday-Sunday.

3344 East Coast Highway, Corona Del Mar 949-675- 0771 3 Thirty 3 Waterfront

Steaks, seafood, pastas, appetizers, breakfast and brunch. They also have a late night menu. Monday –Friday 11am-1am Saturday & Sunday 9am-1am 333 Bayside Drive. Newport Beach

949-675-7829

949-673-8464

Rusty Pelican Restaurant

21 Oceanfront

A long Newport Beach tradition for outstanding meals and legendary service.

Breathtaking harbor views and a wide variety menu. Award- winning wine list.

949-642-3431 Sam & Harry’s USDA prime steaks, “jet-fresh” seafood flown in daily from around the world, and an award-winning wine program that showcases a list of hand selected bottles, while highlighting 50 wines by the glass. Private dining rooms provide the perfect ambiance for an evening of business or leisure. Sunday Brunch 6am to 1pm.

949-729-6900

New American cuisine comes to life in this custom-designed location overlooking the harbor in Newport Beach. Chef Umberto Rubelli brings culinary drama to his inventive dishes for lunch & dinner.

2100 West Oceanfront.

949-673-2100 345 San Shi Go A seasonal experience on every visit! Dinner Only - Tuesday thru Thursday & Sunday 5:00 to 10:00pm; Fridays & Saturdays from 5:00 to10:30pm. Located on the Balboa Peninsula at:

205 Main St., Newport Beach.

949-673-3724

The Newport News

The Only Weekly Newspaper Exclusively for the Newport Area

November 21, 2014

Simply Savory Holiday Traditions The time has come to begin planning your holiday celebrations – filled with tasty food and happy guests.

To ensure a savory and stress-free holiday, Jimmy Dean Chef Jill Houk shares her favorite go-to recipes and tips: • To feel confident in the kitchen, fill most of your holiday feast with recipes you’ve made before and then add one or two new dishes to the mix.

• Whether you’re preparing a traditional side dish or a hearty appetizer, you can make your holiday staples extra special by incorporating flavorful ingredients, such as high quality Jimmy Dean sausage. Known for its great taste and quality, Jimmy Dean sausage comes in varieties that feature seasonal flavors such as sage, so traditional dishes like stuffing are as flavorful as ever.

• Roasts, hams and turkeys need time to rest after they come out of the oven and before you slice and serve them – anywhere from 45 minutes to 1 1/2 hours. Use this time to cook quick items like vegetables, stuffing and dinner rolls.

• Have a great mix of colors in your holiday dishes. Top green veggies with bright slices of citrus,

add cranberries to your salad and serve your main dish on a brightlycolored platter.

Fill your holidays with flavor by trying one of these crowd-pleasing recipes or visit www.jimmydean.com for even more ideas.

Sausage Cornbread Stuffing Yield: 8 1-cup servings Prep time: 20 minutes Cook time: 45 minutes 1 package Jimmy Dean® Premium Pork Sage Roll Sausage 2 cups chopped celery 1 cup finely chopped onion 4 cups toasted coarsely crumbled cornbread 1/4 cup chopped fresh parsley 1 teaspoon poultry seasoning 1 cup chicken broth 1 egg, lightly beaten 1/2 c u p c h o p p e d p e c a n s (optional) Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently.

Drain. Spoon into large bowl.

Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.

Spoon into lightly greased 2-quart casserole or souffle dish; cover.

Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.

Tip: To make crumbled cornbread, bake 1 package (8.5 ounces) corn muffin mix according to package directions. Cool, then coarsely crumble. To toast, preheat oven to 400°F. Spread cornbread in large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.

Stuffed Mushrooms Yield: About 50 mushrooms Prep time: 45 minutes Cook time: 20 minutes 2 pounds large mushrooms, stems removed and reserved 1 package Jimmy Dean® Premium Pork Regular Roll Sausage 1 clove garlic, minced 4 ounces cubed and softened cream cheese 3/4 cup dry Italian breadcrumbs, divided 1/2 cup (2 ounces) grated Parmesan cheese, divided 1/4 cup chopped fresh parsley 1 tablespoon olive oil Preheat oven to 350°F. Finely chop enough mushroom stems to measure 1 cup; discard any

remaining stems. Place mushroom caps, rounded-side down, in lightly greased shallow baking pans.

Cook sausage, chopped stems and garlic in large skillet over mediumhigh heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain and return to skillet.

Add cream cheese, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese and parsley; mix well. Spoon into mushroom caps.

Combine remaining breadcrumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.

Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.

With Priest Ranch, Craig Becker Is Betting On Honesty HAPPY GRAPES

By David White “No one needs a new wine brand,” explained Craig Becker, a veteran Napa Valley winegrower, over breakfast one recent morning.

We were discussing the market for expensive Cabernet Sauvignon.

Even though Napa Valley produces less wine than most people realize -- it accounts for just 4 percent of California’s yield -- the region produces plenty of high-end offerings.

Napa Valley is home to more than 500 wineries, and the average price for a bottle of “Napa Cab” shipped directly to consumers exceeds $80.

Yet Becker is betting that one of his latest projects, Priest Ranch, will thrive. His blueprint is simple -- it relies on good grapes and honesty.

Considering Becker’s track record,

his plan will almost certainly succeed.

Becker grew up in Southern California and always loved the outdoors. When it came time for college, he headed north, mainly in search of great mountain biking.

After a stint at a junior college in Santa Rosa, Becker enrolled at the University of California, Davis, to study soil science and plant physiology.

In 1996, during his final year at school, Becker landed a harvest internship at Robert Mondavi Winery.

He stayed on through graduation, and the next year, he was hired as the assistant winemaker at Spring Mountain Vineyard, one of Napa Valley’s most historic properties. At the conclusion of harvest, however, Spring Mountain’s head winemaker departed to launch his own brand.

So even though Becker was just 23, he was put in charge.

Fortunately, Spring Mountain Vineyard had two of the wine industry’s smartest consultants on retainer -- Daniel Roberts, an accomplished soil scientist, and David Ramey, a legendary vintner. Becker credits both for his obsession with quality fruit.

“Everyone says this, but it’s all about the grapes,” Becker explained.

Thanks to Ramey, Becker learned that

with good fruit, he could ignore much of what he learned in college and instead rely on ancient winemaking techniques. Becker began to see himself as a grower first and a winemaker second.

“Viticulture is the art of bonsai,” he continued, sharing one particular lesson. “You shrink a weed, over and over again, to see if you can get it to produce great wine.”

Many people began taking notice of Becker’s work. In 1999, he decided to take on a few other projects as a consultant. Within five years, he had accumulated nearly a dozen clients, helped launch several wine projects, and created his own brand, Highflyer.

In 2004, Becker visited Priest Ranch -- a 638-acre property in the eastern mountains of Napa Valley -- to source Grenache for Highflyer.

He fell in love with Priest Ranch’s fruit and became fast friends with the owner, Allan Chapman. The following year, Chapman purchased an adjoining 990-acre property and hired Becker to make some wine.

Their families also hit it off, so in 2008, Becker and Chapman formally merged their brands.

Today, Priest Ranch produces about 10,000 cases of wine, a quarter

of which is Cabernet Sauvignon.

Becker hopes to double Priest Ranch’s output over the next decade.

Considering the market’s reception of his wines thus far, that goal seems reasonable.

“My message to wine buyers is, ‘you can trust Priest Ranch,” Becker explained. “We’ll always use estate fruit, so we’ll always deliver value when you consider the quality and price.”

With this declaration, Becker was not so subtly criticizing the many brands that have sacrificed quality to keep up with demand. With 215 acres under vine -- and plenty of room to grow -- Priest Ranch will never have to look outside its own estate for fruit.

“We’re focusing on trust,” Becker continued. “In a world of so many choices, that’s what will lead to brand recognition and loyalty from buyers.”

Becker’s price point is also smart.

Priest Ranch’s Cabernet retails for $42, so on restaurant wine lists, sommeliers can easily offer the wine for under $100.

Becker just finished his 18th harvest. Success breeds success, so his optimism about Priest Ranch isn’t surprising. What is surprising, though, is just how obvious his plan seems.

The Newport News

Page 15

November 21, 2014

The Only Weekly Newspaper Exclusively for the Newport Area

The Newport News Crispy Roast Duck with Giblet Gravy

Servings: 8 2 Maple Leaf Farms Whole Ducks (5 pounds each), thawed if frozen 2 cups chicken broth 1 cup water 1 onion, unpeeled and quartered 2 large carrots, cut into 1/2-inch chunks 2 small sprigs fresh sage 1 large bay leaf 1 teaspoon dried thyme leaves 1/2 teaspoon black peppercorns 3/4 cup dry vermouth or dry white wine 1/4 cup all-purpose flour Salt and pepper, to taste Remove giblets and orange sauce packets from ducks and reserve for another use. Rinse ducks; pat dry with paper towels. Place breast sides up on rack in large shallow roasting pan. Roast according to package directions.

Place remaining duck giblets and necks in large saucepan. Add broth, water, onion, carrots, sage sprigs, bay leaf, thyme and peppercorns. Bring to a boil over high heat. Reduce heat; simmer gently uncovered 1 hour. Strain broth; set aside giblets and discard remaining solids. If broth measures less than 2 cups add water to equal 2 cups.

Remove roast ducks from oven and transfer to rack of broiler pan. Preheat broiler. Pour off and reserve drippings from roasting pan. Add vermouth to pan and cook over medium high heat, stirring constantly with wooden spoon, until mixture is reduced by about half, 2–3 minutes.

Spoon off 1/4 cup fat from reserved drippings; transfer to medium saucepan. Add flour; cook, stirring constantly, over medium heat 1 minute. Add 2 cups strained duck broth and wine mixture to saucepan.

Add drippings to saucepan. Cook, stirring frequently, until gravy thickens. Chop reserved giblets and add to gravy. Simmer 3 minutes. Season to taste with salt and pepper.

Broil ducks 5–6 inches from heat source until skin is well browned and crispy, 6–8 minutes. Cut each duck into quarters and transfer to serving plates. Pass gravy separately. Garnish with sage sprigs, if desired.

For more recipes, visit www.mapleleaffarms.com.

Creamy Scalloped Potatoes

FAMILY FEATURES

A

memorable holiday meal always comes down to the mouthwatering meals served

by the host. This season, impress family and friends with three traditional courses many come to expect at such a gathering: a juicy bird, a hearty side and a sweet ending. Featuring flavor-packed herbs, spices and the freshest ingredients, these recipes allow you to serve up the very best of the season to those you love.

Brown Sugar Pecan Pie

Prep time: 35 minutes Chill time: 1 1/2 hours or overnight Bake time: 15–20 minutes Cook time: 40–45 minutes Servings: 8 Crust: 1 cup all-purpose flour 1/2 cup (2 ounces) ground pecans 1/2 teaspoon salt 1/2 cup vegetable shortening, cold 1 egg yolk 3–4 tablespoons ice water, divided 2 teaspoons fresh lemon juice Filling: 3 eggs 1 cup packed dark brown sugar 1/2 cup sugar 1/3 cup butter, melted 1 teaspoon vanilla 1/2 teaspoon salt 1 cup pecan halves To make crust, mix flour, nuts and salt in large bowl. Cut in shortening with pastry blender until pieces are size of small peas. Mix egg yolk, 3 tablespoons ice water and lemon juice in small bowl. Add to flour mixture, 1 tablespoon at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into 1-inch-thick disk.

Page 16

Prep time: 45 minutes Servings: 14 2 1/2 pounds Yukon gold potatoes, scrubbed 1/4 cup butter 1/4 cup chopped onion 2 tablespoons all-purpose flour 1 teaspoon salt 1 1/2 cups 2 percent milk 1 cup Daisy Sour Cream 1 1/2 cups shredded Asiago cheese 1/8 teaspoon paprika Butter 11-by-7-inch (2 quart) baking dish and set aside. Slice potatoes to 1/8-inch-thick circles.

Place potatoes in large saucepan or Dutch oven; add water to cover by 1 inch. Cook until tender and cool slightly.

Heat oven to 350°F. In 2 1/2-quart saucepan, melt butter over medium heat. Add onion; cook 1 minute. Stir in flour and salt. Cook until mixture bubbles. Gradually stir in milk and cook until mixture boils. Reduce heat to low. Stir in sour cream and cheese. Cook on low until cheese is melted, stirring constantly. Layer half of potatoes in baking dish. Pour half the sauce over potatoes.

Repeat with remaining potatoes and sauce.

Sprinkle potatoes with paprika. Bake for 30–35 minutes or until bubbly and top starts to brown.

For more recipes, visit www.daisybrand.com.

Refrigerate, wrapped in plastic wrap, 1 hour or overnight.

Heat oven to 425°F. Roll out dough on lightly floured surface, rolling from center to edge, to form 12-inch circle. Fold into quarters; ease and unfold into 9-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air.

Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 minutes.

Line piecrust with aluminum foil; fill with pie weights.

Bake in oven until pastry is set, 8–10 minutes. Remove foil and weights; pierce pastry all over with fork. Bake until pastry is golden brown, 5–7 minutes longer. Cool completely on wire rack.

Heat oven to 350°F. Beat eggs, brown sugar, sugar, butter, vanilla and salt in medium bowl until well blended. Arrange pecan halves evenly in bottom of piecrust. Carefully pour egg mixture over pecans.

Bake in center of 350°F oven until knife inserted midway between center and edge of pie comes out clean, 40–45 minutes.

Cool on wire rack.

Note: Pastry dough can be made in food processor. Also, ground almonds, walnuts or hazelnuts can be substituted for pecans.

For more recipes, visit www.IncredibleEgg.org.

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November 21, 2014

Loan No.: 070407 JOBE RESS Order No.: 73136 A.P. NUMBER 052-062-14 & 052-062-15 NOTICE OF TRUSTEE’S SALE UNDER DEED OF TRUST NOTE: THERE IS A SUMMARY OF THE INFORMATION IN THIS DOCUMENT ATTACHED 注：本文件包含一个信息摘要 참고사항: 본 첨 부 문서에 정보 요약서가 있습니다 NOTA: SE ADJUNTA UN RESUMEN DE LA INFORMACIÓN DE ESTE DOCUMENTO TALA: MAYROONG BUOD NG IMPORMASYON SA DOKUMENTONG ITO NA NAKALAKIP LƯU Ý: KÈM THEO ĐÂY LÀ BẢN TRÌNH BÀY TÓM LƯỢC VỀ THÔNG TIN TRONG TÀI LIỆU NÀY [PURSUANT TO CIVIL CODE § 2923.3(a), THE SUMMARY OF INFORMATION REFERRED TO ABOVE IS NOT ATTACHED TO THE RECORDED COPY OF THIS DOCUMENT BUT ONLY TO THE COPIES PROVIDED TO THE TRUSTOR.] YOU ARE IN DEFAULT UNDER A DEED OF TRUST, DATED July 27, 2007, UNLESS YOU TAKE ACTION TO PROTECT YOUR PROPERTY, IT MAY BE SOLD AT A PUBLIC SALE. IF YOU NEED AN EXPLANATION OF THE NATURE OF THE PROCEEDING AGAINST YOU, YOU SHOULD CONTACT A LAWYER. NOTICE IS HEREBY GIVEN, that on 12/12/2014, at 9:00 A.M. of said day, on the front steps to the entrance of the Orange Civic Center, 300 East Chapman Avenue, Orange, CA, RESS Financial Corporation, a California corporation, as duly appointed Trustee under and pursuant to the power of sale conferred in that certain Deed of Trust executed by Shirley A. Jobe, an unmarried woman recorded on 08/02/2007 in Book n/a of Official Records of Orange County, at page n/a, Recorder’s Instrument No. 2007000482318, by reason of a breach or default in payment or performance of the obligations secured thereby, including that breach or default, Notice of which was recorded 09/25/2008 as Recorder’s Instrument No. 2008000450106, in Book n/a, at page n/a, WILL SELL AT PUBLIC AUCTION TO THE HIGHEST BIDDER FOR CASH, lawful money of the United States, evidenced by a Cashier’s Check drawn on a state or national bank, or the equivalent thereof drawn on any other financial institution specified in section 5102 of the California Financial Code, authorized to do business in the State of California, ALL PAYABLE AT THE TIME OF SALE, all right, title and interest held by it as Trustee, in that real property situated in said County and State, described as follows: Portions of Lots 4, 5, & 6, Block 35, per Book 4, page 67, Miscellaneous Maps The street address or other common designation of the real property hereinabove described is purported to be: 2908 Ocean Boulevard, Corona Del Mar, CA 92625. The undersigned disclaims all liability for any incorrectness in said street address or other common designation.

Said sale will be made without warranty, express or implied regarding title, possession, or other encumbrances, to satisfy

the unpaid obligations secured by said Deed of Trust, with interest and other sums as provided therein; plus advances, if any, thereunder and interest thereon; and plus fees, charges, and expenses of the Trustee and of the trusts created by said Deed of Trust. The total amount of said obligations at the time of initial publication of this Notice is $3,774,203.24.

In the event that the deed of trust described in this Notice of Trustee’s Sale is secured by real property containing from one to four single-family residences, the following notices are provided pursuant to the provisions of Civil Code section 2924f: NOTICE TO POTENTIAL BIDDERS: If you are considering bidding on this property lien, you should understand that there are risks involved in bidding at a trustee auction. You will be bidding on a lien, not on the property itself. Placing the highest bid at a trustee auction does not automatically entitle you to free and clear ownership of the property. You should also be aware that the lien being auctioned off may be a junior lien. If you are the highest bidder at the auction, you are or may be responsible for paying off all liens senior to the lien being auctioned off, before you can receive clear title to the property. You are encouraged to investigate the existence, priority, and size of outstanding liens that may exist on this property by contacting the county recorder’s office or a title insurance company, either of which may charge you a fee for this information. If you consult either of these resources, you should be aware that the same lender may hold more than one mortgage or deed of trust on the property. NOTICE TO PROPERTY OWNER: The sale date shown on this notice of sale may be postponed one or more times by the mortgagee, beneficiary, trustee, or a court, pursuant to Section 2924g of the California Civil Code. The law requires that information about trustee’s sale postponements be made available to you and to the public, as a courtesy to those not present at the sale. If you wish to learn whether your sale date has been postponed, and, if applicable, the rescheduled time and date for the sale of this property, you may call 714-573-1965 or visit this Internet Web site www.priorityposting.com, using the file number assigned to this case 73136. Information about postponements that are very short in duration or that occur close in time to the scheduled sale may not be immediately reflected in the telephone information or on the Internet Web site. The best way to verify postponement information is to attend the scheduled sale. Dated: November 14, 2014 RESS Financial Corporation, a California corporation, as Trustee By: Bruce R. Beasley, President 1780 Town and Country Drive, Suite 105, Norco, CA 92860-3618 (SEAL) Tel.: (951) 270-0164 or (800)343-7377 FAX: (951)270-2673 Trustee’s Sale Information: (714) 573-1965 or www.priorityposting.com P1120741 11/21, 11/28, 12/05/2014

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November 21, 2014

Top Ten Tips for Hosting Thanksgiving

By Lisa Stewart Thanksgiving is a day to be enjoyed with family, friends and good food. However for those who host this joyous occasion, it is too often a day of stress. As someone who has hosted Thanksgiving for many years, I have learned to throw worry out the window as experience has made me wise. The following tips are the pearls of wisdom I have gathered to guarantee my guests and I have a terrific turkey day!

1. Get a definite head count on who will attend. Often Aunt Mille and Uncle Earl will say they are coming and cousins Johnny and Susy may be there as well.

You know your sister is coming, but she’s not sure if her new boyfriend Homer will be with her. The difference of a few people can make a big difference in the size of turkey you buy and how you are going to arrange seating and place settings. If people give you “maybes” let them know what date you need to know for sure. For example, “Great, I am glad you are coming and would love it if Homer can attend as well. I’ll give you a call next Monday and you can tell me then if he will be able to make it.”

2. Be aware of any special dietary needs. Make sure you know if anyone has restrictions when it comes to food.

You don’t have to plan your entire menu around it, but is nice to take into consideration. You don’t want to make sausage stuffing if you have guests that don’t eat

pork. If you have anyone who is diabetic, you can offer a no sugar added dessert.

Your guests will appreciate your consideration and it will avoid any awkward surprises when you offer a dish to someone and are told, “I can’t eat that.”

3. Delegate, Delegate, Delegate!

People will offer to bring things - take advantage of this! Before you speak with your guests about what they can bring, think about what would make your life easier. If money is tight, perhaps you’d like to have a couple of guests bring a bottle of wine. Perhaps you’d rather not worry about appetizers when you are busy working on the meal - ask guests to bring these. Baking not your forte? Have your guests bring the pies (or pick them up at a local bakery!). You are doing enough don’t ruin your day by trying to do it ALL! 4. Don’t experiment with new recipes.

If you see a recipe that looks good and you think it would be the perfect addition to your Thanksgiving table, go for it! But do a trial run ahead of time just to make sure it tastes as delicious as it sounds!

5. Plan your dishes, serving pieces and glassware. It seems obvious to make sure you have enough place settings, but what about serving spoons, wine glasses and serving dishes? Figure it all out in advance so you have time to pick up any extra pieces. Especially side dishes. Think about which vessel best suits which side in terms of size, heating and serving.

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6. Don’t overdo the appetizers. Appetizers are delicious; appetizers are fun; BUT appetizers are also filling. You don’t want your guests to sit down to your fabulous meal already full! Serve enough appetizers to give everyone something to snack on, but when it doubt, cut one out! Try to offer some less filling vegetable based options.

7. Make food in advance. When you plan your menu, be sure to include several items you can make ahead of time. You can freeze most soups, a lot of appetizers, and pies. Chop vegetables the night before, mix up a dip. Many casseroles and side dishes can be made a day or two in advance.

It is much easier to warm things up on the big day than start everything from scratch!

8. Maximize your warming/cooking options and consider timing. Chances are there is going to be a great big turkey in your main oven. Think about your other options for cooking/warming up dishes and have a plan. Do you have a second oven? What can you fit in it?

How about a crock pot? A large toaster oven? Is your microwave an option to warm something up? And WHEN are you going to get each dish ready so everything comes together at once? Plan when and where you will cook or warm up each item ahead of time so you aren’t stuck trying to figure it all out as you go.

9. Designate a BeverageAssistant. The last thing you want to have to worry about is making sure everyone’s glass is full. Pick someone ahead of time and ask if they wouldn’t mind being in charge of drinks.

Possibly your spouse, one of your parents, or a sibling. They can help you get drinks for guests as they arrive and keep drinks replenished as the festivities progress. This person can also pour wine, if offered, with the meal since you will quite definitely be busy with the food!

10. HAVE FUN! If you follow all of these tips, is everything going to be flawless and perfect? No Way!! There are always bumps in the road, so accept that there will be. If something doesn’t go the way you planned, laugh it off. If you are stressed out and upset that is no fun and will put a damper on your guests’ moods as well. You’ve worked hard, so you enjoy yourself!!

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