Nov 2015 Tex Appeal by Temple Daily Telegram

NOVEMBER 2015 | TEX APPEAL

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Features

ultimate altrusan

Making a difference for others

Kathy Folley is helping to make a difference in the lives of others through Altrusa International. A member of the Temple chapter since 1993, Folley has served in nearly every capacity on the local, district and international boards of directors including president and regional governor before being appointed to the International Board as the new 2015-2017 International Director for District 8. By Catherine hosman

Handmade gifts

Guilt-free food

Low-calorie holiday meal

Eating light during the Thanksgiving holiday is a challenge even for the most discerning health-conscious cook. But Laura Garrett and Lupita Bluhm de Saldivar, student chefs at the Central Texas College Culinary Academy, have some tasty solutions to this dilemma. By CATHERINE HOSMAN

NOVEMBER 2015 | TEX APPEAL

Tap into your creative side this holiday season

Finding a perfect holiday gift for that special someone in your life or hard-to-buy-for family member can be a daunting task. To make a gift unique, consider a one-of-a-kind gift you make yourself. There are a multitude of venues and craftspeople in Central Texas that can provide the materials, the instruction and the coaching to help you become an artisan. Gathering friends and family together to design extraordinary gifts may even lead to a new holiday tradition. By Sharon White

Protect your pets

Help animals avoid tempting holiday human treats

As the holiday season approaches and the fragrance of those once-a-year meals wafts out of the kitchen and through the home, keep pets in mind when it comes to setting out the food. By CATHERINE HOSMAN

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Departments

TexTalk Neighbors Lisa Taylor runs Sammons Community Center

TexTalk FLAVOURs Geechie’s Southern Style Restaurant

TexTalk BEAUTY Lisa Taylor opens her bag

TexTalk SCENE CTC celebrates 50th anniversary with gala

TexTalk calendar Upcoming events in November

TexTalk Well-Fed head

eDITOR’S lETTER

WELL-CONNECTED

Contributors

ON the COVER

Lisa Taylor prepares for Sammons Community Center’s holiday dinner in Temple. 11 Photograph by JULIE NABOURS

NOVEMBER 2015 | TEX APPEAL

GIFT GUIDE Holiday gift ideas

“God and Churchill”

Tex Pets Help animals avoid harmful holiday treats

Tex advenTURE Celebrate holiday season Norwegian style in Bosque

TexTherAPY

ADVERTISER’S INDEX

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From the Editor Dear Readers, Happy Thanksgiving! It’s hard to believe that time of the year has crept up on us so quickly. Before we know it the fragrance of a traditional turkey dinner will be wafting from the kitchens in Central Texas, or from the smokers and deep fryers set up outside. Let’s face it. A turkey dinner comes at a price, and not just the cost. Most people will consume more calories at that one meal than they might consume in a week. But there is another way to enjoy the taste of fall with a home cooked turkey dinner that serves up less than 1,000 calories per plate, including dessert. Central Texas College student chefs Lauren Garrett and Lupita Bluhm de Saldivar share recipes for a delicious dinner with just a few adjustments. You still use turkey, make a stuffing, candied sweet potatoes, a vegetable and a luscious dessert that won’t cause you to unhook that top button on your pants or loosen the belt, Page 37. Lisa Taylor of the Sammons Community Center in Temple is planning ahead for its senior Christmas dinner. Taylor has been the coordinator of this event that serves up Christmas spirit to as many as 800 seniors, 50 and older, for 14 of the 15 years. It’s become a tradition and welcome celebration for folks to come together, enjoy a meal and dancing while catching up with old friends and making new acquaintances, Page 12. If you want to get away for the holiday weekend, take a day trip to Bosque. Founded in 1854 by Cleng Peerson, the “Norwegian Pathfinder to America,” Bosque turns on its Christmas lights the day after Thanksgiving and the Norwegian holiday begins, Page 57. The tradition of giving gifts can be an expensive venture, depending on a family’s style of celebrating. But gifts don’t have to be expensive, and sometimes the best gifts come from what you make with your own hands. For a different spin on gift-giving, try your skill at blowing your own glass ornament in Salado. The process of glassblowing dates back to the 1st century BC when a glass forming technique was invented by the Syrians. The art form quickly spread throughout the Roman Empire. But you don’t have to go that far to enjoy this ancient technique. Another form of glass art is fused glass. Fused glass art instructor Jill Mooney conducts classes at Temple’s Cultural Activities Center, as well as her own studio. Wouldbe artisans can make a unique gift for their special someone. Watch for her ornamentmaking classes. Another trendy gift, which has been done for a few years now, is making coasters out of wall tiles purchased at the local DIY store. With a little imagination, these tiles take on a life of their own and the personality of their creator, Page 33. A reminder to all pet parents out there: Be careful what your pets get into this holiday season. Not all house plants and table scraps are created equal and many can be harmful to your pets, Page 53. Last but not least, who remembers Sir Winston Churchill as the prime minister of Great Britain during World War II and beyond? His great grandson, Texas author and speaker Jonathan Sandys, co-authored “God & Churchill: How the great leader’s sense of divine destiny changed his troubled world and offers hope for ours,” along with life-long Churchill scholar and theologian Wallace Henley. Churchill was destined for greatness, as he predicted when he was 16 years old. Despite his many setbacks and near-death experiences, he rose to the occasion when called to lead his country out of World War II. His humility and faith in God and the Bible gave him the “courage, strength and integrity,” to do what was required to help his country survive the atrocities of war. Sandys’ insight into his “great-grandpapa’s” spiritual life is ethereal in context and uplifting to anyone who knows what it feels like to try, succeed, fail and try again, Page 26. Take a break, pour yourself a glass or cup of your favorite fall beverage and enjoy the November issue of Tex Appeal.

Catherine Hosman

Tex Appeal Editor

NOVEMBER 2015 | TEX APPEAL

Tex Appeal Life & Style in Central Texas

Published by FRANK MAYBORN ENTERPRISES, INC. KILLEEN DAILY HERALD 1809 Florence Rd., Killeen, TX 76540

TEMPLE DAILY TELEGRAM 10 S. Third St., Temple, TX 76501

Publisher SUE MAYBORN Editor CATHERINE HOSMAN Copy Editor LEE JAMES Photographers/Graphic Designers

M. CLARE HAEFNER JULIE NABOURS Contributors FRED AFFLERBACH MITCHEL BARRETT SHARON WHITE Advertising 254-778-4444 254-501-7500

Tex Appeal Magazine is published monthly by Frank Mayborn Enterprises, Inc. 10 S. Third St., Temple, TX 76501. The cover and content of Tex Appeal Magazine is fully protected by copyright and cannot be reproduced in any manner without prior permission. Subscriptions: For the United States, $24 per year, 12 issues. Mail check to P.O. Box 6114, Temple, TX 76503-6114.

Questions about subscriptions, call 254-778-4444.

Postmaster: Send address changes to: Tex Appeal Magazine, P.O. Box 6114, Temple, TX 76503-6114. How to contact us: Advertising: Call 254-778-4444 or 254-501-7500. Editorial: Contact Catherine Hosman at 254-501-7511 or email edittexappealmagazine@ gmail.com.

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Tex Appeal Magazine is looking for photographers and freelance writers with experience photographing and/or writing features for a newspaper or magazine. We are seeking candidates from the Central Texas area, including Killeen, Temple, Belton, Salado, Copperas Cove and Harker Heights. Candidates must be detail- and deadline-oriented and good storytellers, and must be familiar with AP style. Ability for writers to take photos is a plus, but not required. Interested candidates may send their resumes and three to five recent stories and/or photographs for consideration to edittexappealmagazine@gmail.com. TEXAPPEALMAG.COM

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Contributors FreD AFFLERBACH is an award-winning writer and novelist, college graduate at age 50, and former long-haul trucker. His stories and columns have been published in daily newspapers across Texas. His novel, “Roll On,” debuted in 2012, and is an interstate odyssey about a man afflicted with an incurable wanderlust despite pressure from family and friends to settle down. Fred lives in Cedar Park with his wife, Diane, and enjoys perusing Central Texas backroads with a keen eye out for roadrunners, old trucks and lipstick sunsets. SHARON WHITE is an award-winning children’s writer, a former teacher, author and avid volunteer. She writes a weekly lifestyle blog based on her book, “Quintessential Style: Cultivate and Communicate Your Signature Look.” She has been proud to call Central Texas home for more than 30 years.

MITCHEL BARRETT is an award-winning photographer and owner of Mitchel Barrett Photography. Although originally from the British Virgin Islands, for the past 12 years he has come to call the city of Killeen his home. He developed his love of photography while attending high school and the KISD Career Center, and has enjoyed life behind the lens ever since. When not busy taking photos, you can probably find him at the movies with friends or at home with his family and two dogs.

neighbors 12

flavours 14

beauty 16

scene 18

TexTalk

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well-fed head 26

Celebrating Texas style

Lisa Taylor, manager of Sammons Community Center in Temple, is preparing for a holiday meal for area seniors.

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TexTalk neighbors

Center prepares for 15th annual Senior Christmas Dinner

Story by SHARON WHITE Photos by JULIE NABOURS

isa Taylor, manager of the Sammons Community Center in Temple, is putting finishing touches on plans for this year’s senior holiday dinner to be held Dec. 8 at the Frank W. Mayborn Center. Open to seniors 50 and older, this event draws up to 600 people for an evening of fellowship, dinner, dancing and games. “This year’s theme will be ‘A Texas Christmas,’” Taylor said. “We average about 500 people each year.” Taylor said guests always come dressed up for the occasion, and this year they can put on either their western wear or their favorite holiday outfit. “Country western dance music will be provided by Shorty Grisham and Friends, and the food will be a traditional holiday meal, including turkey with all the trimmings. And, of course, Santa will make an appearance.” Taylor and her staff decorate about 70 tables on the day of the event. She said the most challenging part of organizing an event for such a large group is managing the RSVPs. “There is an influx of people stopping by when registration opens. Keeping track of the number of guests can be little tricky. But it’s so rewarding the night of the dinner when you see everybody dressed up, with smiles on their faces. The fellowship is what makes it all worthwhile.” Taylor said for many of the people who attend, this might be their only holiday celebration. Some of these seniors, who may live alone or have experienced the death of a spouse or loved one, don’t have any family nearby and want to enjoy a holiday meal. Area nursing homes and senior living centers provide transportation for their residents to and from the Mayborn Center. And guests often meet friends they haven’t seen or visited with since the previous year. Taylor has been the manager of Sammons Community Center for the past 10 years. The city of Temple Parks and Leisure Services established the center in 12

NOVEMBER 2015 | TEX APPEAL

2000. Its members number almost 1,000, and Taylor has had a lot to do with that. “We have a staff of nine and about 50 volunteers,” said Taylor, who is in charge of most everything, including coordinating events for the center. These events are listed in “Play by Play” magazine, which is distributed quarterly to Temple residents. It contains the schedule of activities, classes and day trips the center offers to its members, ages 50 and older. Activities range from computer, quilting and cooking classes, to kayaking, horseback riding and ghost touring, Line dancing, calligraphy, yoga and a host of other happenings also take place. Taylor is involved with several other community organizations, including the Mayor’s Fitness Council and The Temple Trailblazers. Her days are full. Recreation Specialist Judy Pelzel, who began working at the Community Center the same year as Taylor, said, “After working together for 10 years, Lisa is like extended family. There

is sisterhood here. We all take care of each other. Lisa leads by example.” Although Taylor doesn’t have much free time to participate in many of the center’s activities herself, she said, “I do chaperone a lot of the trips. And I did try line dancing once, but the group was so advanced, I had a hard time keeping up with the more experienced dancers. That’s when we decided we needed a beginner’s line dancing class.” A Nebraska native, Taylor, who has lived all over the U.S., calls Texas home. “The Community Center is my second home,” she said. “My goal is to help people connect with one another. And sometimes when I am tempted to grumble about an ache or a pain, I look at the 70-, 80- and 90-year-olds who come here every day and realize I have nothing to complain about.” When asked if Taylor had any special holiday traditions of her own, she replied, “My grandmother passed away about 20 years ago. She was very special to me. She

Seniors enjoy last year’s Christmas Dinner at the Frank W. Mayborn Convention Center. This year’s dinner, hosted by the Sammons Community Center, is Dec. 8.

IF YOU GO Sammons Community Center 15th annual Christmas Dinner: A Texas Christmas Dec. 8, 6 p.m. to 8 p.m. Frank W. Mayborn Convention Center, 3303 N. Third St., Temple Cost: $5 for Temple senior residents; $8 for senior nonresidents, age 50 and older. Reservations taken Nov. 1 to Dec. 2 at Sammons Community Center, 2220 W. Avenue D, Temple. was a seamstress, and her birthday was actually on Christmas.” Taylor inherited a bolt of pink material with silver lining that belonged to her grandmother. “That year I sewed angel ornaments using her material. I gave one to every member of my family so they would have something to remember her by. And each year, when I decorate my own tree and see those pink angels, I always think of my grandmother.”

Ann Rutherford, center, greets friends Nancy and Creston Wolff at last year’s holiday dinner. TEXAPPEALMAG.COM

TexTalk flavours

Geechie’s chef puts spin on Southern soul food

Story by CATHERINE HOSMAN Photos by MITCHEL BARRETT

eechie’s Southern Style Restaurant brings a taste of the coastal Sea Islands of South Carolina to Killeen. It’s family-owned and operated by retired U.S. Army veteran Jerry Lewis Moore Sr., executive chef and CEO, and his wife, Latanya White-Moore, COO. His three daughters also pitch in to help at the restaurant when they are not in school. The hospitality begins the moment you walk into the restaurant and greeted by Moore. The restaurant is clean and comfortable and pays homage to Moore’s family heritage on James Island, S.C. On the side wall is a mural of the 1,500-year-old Angel oak tree on Johns Island, S.C. With so many trees covering the Sea Islands, Moore said people often sat under a shade tree, visiting with neighbors and friends, sipping on iced tea. Moore came from a family who loved to cook. His passion began early in life, growing up with 14 siblings. “Everyone in the family cooked,” he said, including his father. “I grew up with the concept of opening a restaurant that takes soul food and turns it into southern food,” he said. “I take my culinary experience and turn meals into southern (soul) food with a twist.” “The ‘twist’ comes from the culinary,” he said. “I wanted to bring something different to Texas, where I was not raised. I want to bless their palates.” Using the same ideas of the soul food he grew up with, he introduces different ingredients, seasonings and creates sauces that give his meat entrees a special taste. Geechie’s lunch and dinner entrees range in price from $7.99 to $12.99. Guests can choose from fried pork chops or fried bologna sandwiches to waffles and chicken. One of his specialties is Sol le Gare, pan-fried shrimp on a bed of specially seasoned grits. It comes with a side of his homemade Carolina Crackling cornbread. It’s so popular, he moved it to his 14

NOVEMBER 2015 | TEX APPEAL

Jerry Lewis Moore Sr. is owner and executive chef of Geechie’s Southern Style Restaurant in Killeen.

Chef Choice Sunday, so you might want to call the day before to see if it’s on the menu. His sides include collard greens, candied yams, baked mac & cheese and French fries. Because his menu items are made fresh to order, it takes a little longer

for a meal to come out of the kitchen. “Come in after church and we’ll fill you up,” he said, adding that one of his big meals just might want you to take a nap afterward. “We want people to know the love we put into the food.”

This mural on the wall at Geechie’s pays homage to the Moore family’s roots in the Sea Islands of South Carolina.

IF YOU GO Geechie’s Southern Style Restaurant 2904 E. Stan Schlueter Loop, Ste. C-303, Killeen. (Turn in by the purple flags next to the Christian House of Prayer.) Phone: 254-616-2444 Hours: 11 a.m. to 8 p.m. Sunday through Thursday, 11 a.m. to 9 p.m. Friday, closed Saturday. Dine in or order to go. Geechie’s is available for private parties on Saturday nights and offers outside catering. Visit Geechie’s on Facebook: www. facebook.com/Geechies-Southern-StyleRestaurant RED RICE AND CATFISH 5 cups rice 1 pound smoked sausage 6 ounces tomato paste 8 ounces tomato sauce ½ cup onions (chopped) ½ cup green bell pepper (chopped) 1 tablespoon black pepper 1 tablespoon sugar 3 tablespoons salt 10 cups water

Place all ingredients in a large pot with 10 cups of water. Boil for 20 minutes then add rice. Stir for 2 minutes then remove from heat. Pour mixture into 4-inch hotel pan and bake at 350 degrees for 45 minutes. Remove from oven and fluff rice with a fork. Season to taste.

FRIED CATFISH 1 – 7- to 9-ounce catfish 1 cup flour Salt and pepper as needed (or to taste) ½ gallon cooking oil Coat fish in flour and deep fry in hot oil about 5 to 7 minutes. TEXAPPEALMAG.COM

Beauty in the Bag

beauty TexTalk

By CATHERINE HOSMAN

How do you stay beautiful on the go?

Each month Tex Appeal peeks inside the bag of one busy woman to reveal her best beauty secrets and must-have essentials.

Lisa Taylor Manager

Sammons Community Center

The ESSENTIALS she CARRIES Lovely by Sarah Jessica Parker cologne: I love this light and refreshing scent. It’s not heavy and it lasts the entire day. Clinique’s All Heart lip cover: Great color you can wear with anything. Also, Clinique’s “Toasted Rose” and Perfect Tone “Apricot” LipGloss; it can be worn alone or as a light refreshing lip gloss. Sunglasses: Once I step outside, I need eye protection. Even during fall and winter, the sun is very bright so sunglasses are essential. Compact: This compact was the very first Christmas gift my daughter-in-law gave me. It features an artist’s water painting that has been shrunk to fit the compact cover. It comes in handy when I need to apply lipstick or fix my hair.

NOVEMBER 2015 | TEX APPEAL

Just in Case Jewelry: Some days I rush to get out the door and forget to put on jewelry. I keep a simple set of pearl earrings and necklace with me that will go with anything. Pen and Paper: I never know when I will need to jot down information, so I keep it handy. Work Badge: When out and about, I like to have my badge handy so I am easily identifiable. Hair Products: Kenra Blow Dry Spray because it’s lightweight and smells great, eliminates frizz and it resists humidity, and Kenra Root Lifter because it gives my hair a boost from the roots to add a little volume. Sunscreen: Image Tinted Sunscreen that doubles as a foundation. That way, I remember to wear my sunscreen daily.

Photographs by JULIE NABOURS

Most valuable TOOL in her BAG

Because I am on the go, being able to communicate is essential. I carry my Samsung Galaxy S5 phone. Its fast processor lets me multitask. I also enjoy the great camera. If I don’t have a regular camera with me, I will pull out my phone and use the camera on it. With all of the “items” I carry with me, one of the most important is not a tangible object at all, yet most essential. I am fortunate to have people in my life that are a constant source of joy. I have many I call friends but my family, both near and far, are my backbone. It could be a phone call from one of my parents, my many siblings, my children (and now grandchildren) or even a quick text, that ends with “I love you.” This is both gratifying and comforting. A handmade card or a handwritten letter is so rewarding. I continually find hidden notes all over the house that simply say “I love you.” It is those simple gestures that make my day meaningful.

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TexTalk scene

Central Texas College celebrates anniversary with gala 2

1. Attendees of CTC’s 50th Anniversary Gala dance as the band, “Freeride,” plays popular music from the 1970s up until the 2010s. 2. Interim Chancellor Jim Yeonopolus gives a few opening words. 3. From left, Ken Austin, retired Dean of Continental Campus for CTC, Brian Sunshine, Director of Government and Community Relations, his wife, Julie Sunshine, and Les Ledger, Dept. Chairman of Business Administration. Photos by MITCHEL BARRETT 18

NOVEMBER 2015 | TEX APPEAL

scene TexTalk

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4. Bill Cooke, Justice of the Peace for Bell County, attends CTC’s 50th Anniversary Gala with his wife, Tammy. 5. Dr. Austin Ruiz and his wife, Kathy, enjoy the gala. 6. Willie Mac is accompanied by Shirley Fleming, a member of the Killeen City Council. 7. From left, Bill Price, Justice of the Peace for Coryell County, Billie Laney, who formerly worked in CTC’s Behavioral Depart-

ment, and Max Rudolph, who serves as chairman of Radio and TV Broadcasting for CTC as well as general manager of KNCT and KNCT FM. 8. Linda Christ poses for a photo with her husband, Pat Christ, a member of the Harker Heights City Council. 9. Clara Maher, retired Director of Payroll of CTC, is seen with Mary Civello, retired Director of Employment Services of CTC. TEXAPPEALMAG.COM

TexTalk calendar

The Contemporaries of the Azalee Marshall Community Center Annual Holiday BOW-tique Nov. 3, 3 to 7 p.m. Nov. 4, 9 a.m. to 4 p.m. Free and open to public The Contemporaries kick off the holiday season with their annual craft bazaar. A light supper will be available Nov. 3; a box lunch will be available Nov. 5 from 11 a.m. to 1 p.m. This holiday event features local artists, authors, craftsmen, small businesses and offers shoppers a fun and unique shopping experience. Door prizes will be given throughout both days, courtesy of the vendors. Proceeds from vendor table rentals, dinner and luncheon benefit the CAC. Cultural Arts Center Strassburger Hall, 3011 N. Third St., Temple For more information, call Hilde Cort at 254-913-0583 Harker Heights Ladies of Charity Holiday Bazaar Nov. 7, 9 a.m. to 7:30 p.m. Nov. 8, 8 a.m. to 11 a.m. Enjoy shopping for handmade crafts, baked goods, books, jewelry, fabric, Christmas and religious gifts. There will also be a Big Holiday Raffle. All proceeds go to help those living in poverty and needing help in our communities. St. Paul Chong Hasang’s Parish Center, 2412 Stillhouse Lake Road, Harker Heights. For more information, call Jane Barr 254-690-8255. The Salado Historical Society and Tablerock present “Our Salado Heritage Speaks” Historic Old Salado Graveyard Walking Tour Nov. 7, 5 to 6:30 p.m. Listen to the stories of old Salado from the pioneers buried in the Historic Salado Old Graveyard. Re-enactors will channel early pioneers to tell their stories about how they came to Texas, when they came to Salado, and how they served their community and their country. Tickets are adults $5 and children 12 and younger $3. Tickets can be purchased at the cemetery on the night of the program. Parking is on site off Baines Street. Cars are not be permitted 20

NOVEMBER 2015 | TEX APPEAL

in the cemetery during the program. For information, call Jackie Mills at 254-9479205 or visit www.tablerock.org; www. saladohistoricalsociety.org/ or email tablerock1@aol.com Baines Street, Salado

Holiday Craft Bazaar Nov. 7, 9 a.m. to 3 p.m. Join us for the fourth annual Holiday Craft Bazaar. This is a great opportunity to purchase some unique handmade holiday décor and Christmas gifts. Admission is free for shoppers. Door prizes will be drawn hourly. Vender booth fee $25. Space is limited. Gober Party House, 1516 W. Avenue H, Temple To reserve a booth, call 254-298-5733. For more information, call 254-298-5561 or email Sandra Mojica at smojica@ templetx.gov. Salado United Methodist Church 20th annual Garden Guild Style Show and Luncheon Nov. 7, 12:30 p.m. “Reflections” SUMC reflects on 20 years of commitment and service to the beautification and preservation of the historic 1890 chapel at Salado United Methodist Church. The style show is their primary fundraiser. Garden Guild members decorate the tables and stage, chop and mix the many salads and bake the desserts that have become the trademark of their style show and luncheon. Reservations required. Tickets are $25. 650 Royal St., Salado For more information, call 254-9475482. Communications Family Day Nov. 7, 11 a.m. to 1 p.m. Celebrate the history of communication and try your hand at sending messages in new and old ways. From smoke signals to cellphones, humans have always found ways to talk to each other. Admission is free. Railroad and Heritage Museum 315 W. Avenue B, Temple For more information, visit www. rrhm.org or call 254-298-5585.

calendar TexTalk

The Harker Heights Ladies Of Charity Holiday Bazaar is Nov. 7-8 at St. Paul Chong Hasang Catholic Church.

Operation Mail Call Nov. 7 to Jan. 16 Mail Call is an exhibition from the Smithsonian that tells the story of military mail and communication from the American Revolution to the current war in Afghanistan. Railroad and Heritage Museum

315 W. Avenue B, Temple For more information, visit www. rrhm.org or call 254-298-5585.

19th Annual Nature in Lights Belton Lake Outdoor Recreation Area Nov. 13 to Jan. 2, nightly 5:30 to 11 p.m.

Santaâ&#x20AC;&#x2122;s Village Thursday through Sunday: Nov. 19 to Dec. 13; Nightly: Dec. 17-24 Santaâ&#x20AC;&#x2122;s Depot Thursday through Sunday: Nov. 19 to Dec. 13; Nightly: Dec. 17-27 Continued

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TexTalk calendar Holiday Cartoons Saturday evenings: Nov. 14, 21, 28 and Dec. 5, 12, 19; Nightly: Dec. 20-24 Spoke Night Nov. 6 (Nov. 7 bad weather date) Partial trail of lights starts at 6 p.m. from Liberty Hill Road park entrance. Adults $3/bicycle; 12 and younger $2/bicycle Train ride Limited to the first 30 passengers: $3/person Cycle Night Jan. 4 (Jan. 5 bad weather date) Entire trail of lights, starting at 6 p.m. $3/motorcycle Nature In Lights turns BLORA into a winter wonderland for kids and kids at heart. This event is open to the public and visitors can drive through the 800plus acre park nightly and enjoy 5½ miles of illuminated displays, many computer animated, and ranging in size from a single strand to scenes spanning 40 feet by 300 feet wide, as well as architectural and foliage lighting. Tickets for the trail of lights may be purchased the night of visit at the park’s main gates. Train and pony ride tickets can be bought at Santa’s Depot. Rates follow: $8/car, mini-van and pick-up; $35/24 passenger van; $60/47 plus passenger bus Train: $5 adults; $3 children 11 and younger (lap children ride free) Pony: $5 Belton Lake Outdoor Recreation Area, Fort Hood Come early and receive a commemorative ornament on Monday, Tuesday and Wednesday evenings, while supplies last. For more information, directions and weather-related status call the Park Reservation Office at 254-287-2523; for directions, visit www.hoodmwr.com. directions/htm.

Friends of the Harker Heights Library Book Sale Nov. 14, 8 a.m. to 2 p.m. Admission: Free Hardbacks, paperbacks, children’s books, DVDs, CDs, audio books, etc. Prices range from 10 cents to $1. Harker Heights Activities Center 400 Indian Trail, Harker Heights 22

NOVEMBER 2015 | TEX APPEAL

Proceeds help support the Stewart C. Meyer Library Children’s Programs For more information, call Harker Heights library at 254-953-5491.

Fall Family Formal Nov. 14, 6 to 9 p.m. Pull out your formal attire and gather the family for a night of dancing, music, photos and fun. All ages are welcome to attend this memorable event. Tickets are $7 per person and must be purchased online. Tickets will not be sold at the door. Concessions and professional family photos will also be available for purchase. Gober Party House 1516 W. Avenue H, Temple For more information, call 254-2985561 or email Sandra Mojica at smojica@ templetx.gov. Cultural Activities Center presents Gurf Morlix Nov. 14, Preshow dinner, 6 to 7 p.m. Performance, 7:30 p.m. Gurf Morlix writes, sings, produces, and plays nearly every instrument (mostly stringed) and has a bottomless (albeit muddy) range of American musical idioms from which to draw.” Through more than four decades of professional music endeavors, He has distinguished himself with his innate musicality, exquisite taste, keen creative instincts, and well-honed ear not only for songwriting but also the elements that bring songs to their fullest fruition.

calendar TexTalk

Riley, a 6-year-old West Highland White Terrier, representing the Clan MacDuff Society of America, greets participants marching in the opening parade for the Scottish Clan Gathering and Highland Games in Salado.

Tickets are $22 in advance; $27 at the door. Preshow dinner is $14; RSVP by 4 p.m. Nov. 13. Cultural Activities Center 3011 N. Third St., Temple For more information, call 254-7739926 or visit http://cacarts.org/on-stage.

54th Annual Gathering of the Scottish Clans and Highland Games Nov. 14, 9 a.m. to 5 p.m., opening parade, 9 a.m. Nov. 15, 10 a.m. to 4 p.m., closing parade 3 to 3:45 p.m. Church services 10 a.m.; doggie parade and childrenâ&#x20AC;&#x2122;s games are free.

Tickets are adults $15, each day/$20 both days; children $6 each day/$10 both days; Formal Tartan Ball is $30 per person. Learn about Scottish history and genealogy; browse vendor tents; purchase Scottish food; listen to folk singers; watch the Scottish Heavy Athletic Continued

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TexTalk calendar

The Chisholm Trail Chorus, Central Texas affiliate of Sweet Adelines International, performs Nov. 21 at the Cultural Activities Center in Temple.

competition, and competitors in the piping, drumming and Highland dance competitions. Saturday evening at 5:30 p.m., watch the best entertainers of the festival at the “Tattoo,” followed by the Tartan Ball and Dinner. For more information, call 254-947-5232, email office@ctam-salado.org or visit www. saladoscottishfestival.com.

Altrusa Temple Taste of the Holidays Lunch and Fashion Show Nov. 19, 11:30 a.m. Enjoy a fashion show emceed by Betty Thrasher. Enjoy lunch prepared by Altrusa members and desserts by Temple High school culinary students. Taste of the Holidays helps fund upcoming projects. Altrusa supports the community through volunteer hours, as well as funding for community projects and events. Tickets are $35 per person or $280 for table of eight, if reserved by Nov. 24

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3; $40 per person or $320 for table of eight, if reserved on or after Nov. 4. Reservations are assigned by receipt of payment. Tickets can be purchased online or make checks payable and mail to: Altrusa Club of Temple, Texas Foundation, Inc., P.O. Box 1251, Temple, TX 76503 For more information, visit www. altrusatemple.org.

Chisholm Trail Chorus of Sweet Adelines International Nov. 21, 7 p.m. You will have plenty of reasons to celebrate during this annual show. Central Texas’ award-winning a cappella ensemble features four-part harmony with toe-tapping appeal. Get your tickets now for this prime event. Reserved seating only, $20. Cultural Arts Center 3011 N. Third St., Temple For more information, call 254-7739926 or visit http://cacarts.org/on-stage.

Operation Mail Call special event Nov. 21, 11 a.m. to 1 p.m. Admission is free In conjunction with the museum’s exhibit “Mail Call,” come write letters and make holiday cards to send to Fort Hood troops stationed overseas. Railroad and Heritage Museum 315 W. Avenue B, Temple For more information, visit www. rrhm.org, or call 254-298-5585. St. Mary’s Catholic School A Night in Vegas Benefit Nov. 21, Door open at 6 p.m. Enjoy music, food and beverages. Live and silent auctions, games and prizes. $50 per person For more information, call 554-7788141 or visit www.stmarys-temple.org. Email upcoming events for the calendar to edittexappealmagazine@gmail. com.

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TexTalk well-fed head

A deeper purpose: The faith of Sir Winston Churchill

By CATHERINE HOSMAN

od and Churchill,” by Jonathan Sandys and Wallace Henley, a Tyndale Momentum publication, is a literary journey into the spiritual dimension of Sandys’ great-grandfather, Sir Winston Churchill, the Prime Minister of the United Kingdom from 1940 to 1945 during World War II, and again from 1951 to 1955. Although Sandys didn’t know his famous great-grandfather, his connection began in childhood, in England, when he would listen to stories from his elder relatives and family friends who knew Churchill on a personal basis. Sandys listened, and he read every book he could find on Churchill. As he came to know his great-grandfather through the pages of history, he felt a parallel between his own life and that of his “great-grandpapa.” Neither of them did well in school, and they both had to rise above personal setbacks, with many starts and stops, before achieving the success for which they were destined. For Sir Winston Churchill, it would be to become Prime Minister of his country and lead Great Britain out of World War II; for Sandys, it would be a lifetime of keeping his grandfather’s legacy alive by taking his story on the road as a public speaker and co-authoring “God and Churchill,” with Henley, a theologian and scholar of Winston Churchill. In “God and Churchill” Sandys and Henley reveal a leader who knew from the age of 16 that he would become the person who would save his country from destruction. Despite his lack of family support and academic standing, Churchill was a self-taught student of world history and events. He escaped death several times while serving in the army or as a war correspondent. He found the strength to accept a demotion from the Admiralty and faced his political adversaries to rise above the fray to become prime minister. He met his greatest rival, Adolph Hitler, on the battlefields of World War II and saved his country, and much of Europe, from destruction. Throughout his setbacks and victories, Churchill relied on his faith in the Christian foundation of society. He was prophetic about the future of mankind and much of what he expressed is happening in our world today. His spiritual strength comes from the Bible, and in particular, the Sermon on the Mount. ‘This is not a conclusive history on Churchill’s faith,” Sandys said, adding that it was not meant to be a religious book. “This book gives you a context on how he survived the times.” Sandys said the purpose of the book is to bring hope to the world but also “disprove the erroneous belief that great-grandfather was agnostic or atheist; in the undisputed

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history of his time he could not have lived and survived without God intervening; and to establish a message of hope. If God intervened at this point in his life and during World War II, it is possible God is intervening in our lives today.” Sandys said these are the times (we live in) that Churchill warned us about. “He warned us about World War II and the Cold War, which one might consider the prelude to what we are looking at now.” Churchill was not a man of religion, but he was a man of faith. Sandys writes that his great-grandfather believed in the structure of Christian beliefs and led his country with courage, faith and integrity. “He had the courage to stand up and warn people of the threat of Hitler; his faith kept him true from the heart, and he had the integrity to stay standing, and not sit down in his beliefs,” Sandys said.

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Ultimate Altrusan

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Making a difference in the lives of others Story by CATHERINE HOSMAN Photos by JULIE NABOURS

athy Folley is helping to make a difference in the lives of others through Altrusa International. A member of the Temple chapter since 1993, Folley has served in nearly every capacity on the local, district and international boards of directors including president and regional governor before being appointed to the International Board as the new 2015-2017 International Director for District 8. Folley’s altruism crosses cultural boundaries from the Americas to Asia, Australia, New Zealand and Africa. In her new role, she will represent her district at the international conference in Nashville, Tenn., next April, which also celebrates the 100th anniversary of the organization. In addition, she said she will help to oversee the international organization to see how they can make it more appealing to bring in new members. Folley was introduced to Altrusa in 1992, while employed at Wilsonart in Temple. A friend invited her to a meeting and Folley said “it was love at first sight.” “They were so welcoming and made me feel like I was a member of the family,” she said. “They made me want to come back!” During her first year she attended meetings and volunteered on committees before committing to membership in 1993. By her second year she asked about what it might take to work on the board, she was nominated and elected. “I showed an interest,” she said. “That’s how you learn. You have to get in there and do.” At first, Folley admits to being a bit intimidated and lacking in self-esteem. She said she was meek, mild and at first nervous in front of the group. Gradually, she began to gain self confidence as she took on more roles within the organization. “They gently push you out of your comfort zone to do and grow,” Folley said. “When you accomplish that, you think ‘maybe I can

Kathy Folley, past district governor for Altrusa, greets her peers at the 2014 District Conference Governor’s Banquet.

“They gently push you out of your comfort zone to do and grow. When you accomplish that, you think ‘maybe I can do this.’ ” — Kathy Folley do this.’” “She stepped up, put her name in the pool, and won hands down,” said Beverly Luedke, immediate past president.” It didn’t take long for Folley to gain her footing, become club president and then district governor. “When I met Kathy, she had just

been governor,” continued Luedke. “She was a little unsure of herself, but I would have never considered her meek and mild. Having watched her work, she is the ultimate Altrusan. She is what all of us strive to be.” Folley served on boards at the district, regional and international levels and held every position with the exception of treasurer. Before joining Altrusa Temple, her civic involvement included Friends of the Library, the American Business Women’s Association, 10 years on the board of the Temple Free Clinic, with one of those years as president of the board before joining Altrusa, and volunteering at local chambers of commerce when she was the administrative assistant for the vice president of engineering at Wilsonart. “He was active in local chambers of commerce and I helped him by serving on committees and volunteering,” Folley said. Continued TEXAPPEALMAG.COM

Altrusa Temple is one of the largest member groups in the state. It is open to all people of all ages and men are welcome. Kathy Folley, the 2015-2017 International Director for the International Board of Altrusa is fourth from left in the middle row.

But when she walked into that first meeting of Altrusa, she knew she found a place where she could serve others. However, serving the community required time and commitment and she said it was “really important that she had bosses that were tolerant of her participation in Altrusa.” “Your boss has to be tolerant because it takes you out of the office, and your family has to be tolerant because it takes time away from other things,” she said. Growing up in Greenville, Texas, Folley’s late father was a fireman and her mother worked as a seamstress at Haggar Clothing Co. “Everyone in town knew my family,” she said. The youngest of three siblings, she remembers going fishing with her dad, and in her teenage years, borrowing her brother’s Pontiac convertible on Cowboy football game days and cruising around 30

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town with her friends. At some point, she always passed her father’s firehouse. “Dad watched me,” she said, with a little bit of a teenager’s mischievousness in her voice. “He would point and say ‘go home.’” After high school, before settling down, she moved about the country a bit, eventually settling in Temple where she began what would be a 25-year career with Wilsonart. “It was a great company and a great job,” she said. Three years after settling in to her new life, she met Bud, a retired banker. They have been married 25 years and have two grown daughters and five grandchildren.

Giving back Of all the positions she has served in with Altrusa, she said her favorite was

being president of her local chapter. “I tried to attend all committee meetings, worked on projects and interacted with members,” she said. “We always worked with Project Apple Tree that provides backpacks filled with back-to-school supplies to underprivileged children. We added a hygiene kit with shampoo, toothpaste, toothbrush, a bar of soap and washcloths.” At one time they paid for the caps and gowns for graduating seniors who were homeless. The group also worked with the elderly, visiting nursing homes and helping residents by supplying them with basic necessities, and spending time with an elder who may not get much company. Of all her Altrusa involvements, however, her favorite is Camp Dream Catcher. “This is a camp for children with chronic and life-threatening illnesses and

Altrusa board members for 2015-2017: Theresa Reese, vice president; Sherry Woodard, corresponding secretary; Kelli Alsup, director; Sylvia Winkler, recording secretary; Cyndi Woytek, director; Sherri Woytek, parliamentarian; Dorothy Granfor, president elect; Lorna Brockette, president; Beverly Luedke, immediate past president.

disabilities,” she said. “At the camp, kids can go and just be kids. They sleep in cabins, can paddle board, fish, ride horses. . .if you think of it, as a mother of a gravely ill child ... you let them go. They are with other kids like them, and they can bring a sibling along.” Camp Dream Catcher is one of several community nonprofits that Altrusa helps fund. Others include the Ralph Wilson Youth Club, Art of Peace Festival, Helping Hands Project Appletree, Camp Bluebonnet (for diabetic kids and their families), Canstruction, Hope for the Hungry, and many more. To help offset these much-needed funds, Altrusa produces Taste of the Holidays every year to raise funds for the

upcoming year’s projects. In the past, Folley said they did fundraisers throughout the year, which was time consuming and costly. Now “Taste of the Holidays” is the only fundraiser they hold annually. One hundred percent of the funds go back into the community to fund projects, and 100 percent of raffle ticket sales go to scholarships awarded to students from local high schools. “It’s very successful,” Folley said. Guests dine on a gourmet lunch prepared by the Altrusans, with dessert prepared by a local school’s culinary class. Their fashion show is narrated by legendary fashion icon Betty Thrasher. This year’s event is Nov. 19 and tickets go fast.

Folley served on every committee for Taste of the Holidays. Luedke calls her “one of those leaders we look to for answers when something comes up.” “She is a very confident woman in any situation she walks into,” added Luedke. “She is respected around the world in the international Altrusan community and has earned her respect because of her hard work.” “Altrusa supports the community through volunteer hours, as well as funding for special projects and scholarships,” Folley added. “Membership is easy, affordable and not so time consuming. It offers people an opportunity to give service without taking them away from family.” TEXAPPEALMAG.COM

An assortment of handcrafted, fused class Christmas gifts are fun to make and add a touch of whimsy to any home.

ABOVE: Along with ornaments, fused glass also can be turned into jewelry or other figurines. AT LEFT: Jill Mooney creates a design then prepares to bake one of her fused glass creations in a kiln. 32

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Holiday gifts by hand Story by SHARON WHITE Photos by JULIE NABOURS and MITCHEL BARRETT

inding a perfect holiday gift for that special someone in your life or hard-to-buy-for family member can be a daunting task. To make a gift unique, consider a one-of-a-kind gift you make yourself. There are a multitude of venues and craftspeople in Central Texas that can provide the materials, the instruction and the coaching to help you become an artisan. Gathering friends and family together to design extraordinary gifts may even lead to a new holiday tradition.

Fused Glass Art Jill Mooney conducts fused glass workshops at the Cultural Activities Center in Temple. “Several years ago when I lived in Nevada, I was taking a pottery class and noticed a woman creating an art piece from fused glass. I fell in love with it,” she said. “When I moved to Texas, I found an art glass-fusing center in Austin where I learned the techniques I’ve been teaching for the past 10 years.” Glass fusion is a process in which art objects are created as a result of glass melting onto glass. A typical workshop lasts about 90 minutes. Mooney provides the materials and fires the finished pieces in a glass kiln. Workshops are available for all ages. (A minimum of six students is required to make a class.) Students select colored glass pieces and use them to design a pattern that adheres to a clear glass base. Plates, candleholders, and ornaments are some of the items that can be designed. Mooney fires and molds each piece in the kiln. In a few days, items are ready for pickup. Mooney said her students have ranged in age from 5 to 80 years old. “Art should not be intimidating. You don’t need to have special skills to do this,” she said. “I’ve had children, teen, and adult groups. People come to create, but they also end up having a lot of fun. They bring their own snacks, and even wine.”

Jill Mooney holds fused glass workshops at the Temple Cultural Activities Center.

Mooney is also co-owner of “A Work of Art” Studio in Temple. She leads workshops throughout the year at the CAC, at her studio, and in homes and area schools. Her fused glass art creations include wine racks, clocks, crosses, vases and more. “I get a great feeling when I introduce folks to fused glass,” she said. “People seem to love this art form. And I have had groups return year after year.” For those who would like to create their own ornaments and gifts, Mooney is conducting fused glass workshops during November and December. For more information, or to book a group class, visit www.cacarts.org or call 254-773-9926.

Hand-Blown Glass Salado Glassworks is a glass-blowing studio and gallery specializing in one-ofa-kind, custom-blown fine art glass. They offer interactive workshops and glassblowing live in their studio. Owner Gail Allard has owned and operated Salado Glassworks since 2011. “I love the fire, and learning how to harness its power to create something amazing,” he said. He began his apprenticeship under Bob Rynearson at Rynoglass Studio in Temple in 2001. “When Rynoglass closed, we picked up where it left off,” Allard said. “Bob visits frequently. He is never far away.” The gallery at Salado Glassworks is Continued TEXAPPEALMAG.COM

ABOVE LEFT: Finished orbs and ornaments hang from the ceiling. ABOVE RIGHT: Molten glass is dipped into glass crystals that expand with the blown design. BELOW: Customers can make their own ornaments at a December Blow Your Own Glass workshop at Salado Glassworks.

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lined with spectacular, one-of-a-kind art pieces created by Allard and his glass-blowing team. Light fixtures, wall hangings, bowls, vases, mugs, stemware, ornaments, and custom orders are available. They offer BYO (Blow Your Own) glass events in their “hot shop” on weekends year-round, except during the sweltering months of July and August. During the holidays, their popular BYO ornament workshops are offered. Allard begins making a glass ornament by inserting a metal pole into a fiery furnace and pulling out a clump of hot, molten clear glass. He then dips the melted glass into a bowl of colored crystals. Afterwards, he rolls and shapes the glass, then returns it to an open flame, a 2,300degree oven he calls “the glory hole.” The process continues with more shaping and molding. His last step is to blow through a rubber hose connected to his pole, which forms the glass into a sphere. The entire process takes less than 30 minutes. “Few things in this world have touched my soul the way glass has. It’s the passion, the inexplicable feeling when I hear nothing but “her” whisper when we come together,” Allard said. Glass blowing ornament workshops are Nov. 13, 20, 27 and Dec. 4, 11,18, from 3-4:30 p.m.; Nov. 14, 21, 28 and Dec. 5, 12,10 from 9 a.m. to 4:30 p.m.; Nov. 15, 22, 29 and Dec. 6, 13, 20, 11 a.m. to 4:30 p.m. Allard said spaces fill up very quickly. Reservations must be made online and families are welcome. You may

Glass must be kept molten in order to form a design, then a smaller torch is used on the finishing touches.

choose your color(s) and blow into your own ornament. Each piece is about 3-4” in diameter. Children as young as 3 years old may participate. Reservations for groups of 15 or more are available upon request. (Note: Hot

glass molding and handling is done by the artist.) For more information on “BYO” Ornament Workshops, visit www.saladoglassworks.com. Continued TEXAPPEALMAG.COM

Making coasters from tiles is an easy, practical gift idea for the holidays. Use stamps or create your own design. Inexpensive supplies are available for purchase at craft stores.

DIY Tile Coasters For an easy, family-friendly holiday gift idea, making coasters from tiles is easy, practical and fun. You can do-it-yourself using inexpensive tiles purchased at your local home improvement store. For this project you will need: • Four 4” x 4” tumbled or ceramic tiles • A sponge brush • Staz-On ink stamp pad • Decorative rubber stamp(s) • Four 4” x 4” cork squares (or small felt pads) • MinwaxPolycrylic protective spray (for waterproofing) • Mod Podge glue/sealer (for optional technique) 1. Ink rubber stamps using Staz-On permanent ink. 2. Press onto tiles. 3. Spray a coat of polycrylic over top of coaster. Let dry. 4. Adhere cork squares (or felt pads) to underside of tile. 5. Tie coasters with ribbon. 36

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Optional technique: Glue maps, photos, decorative scrapbook paper, or napkins onto tiles using Mod Podge. Let dry. Then brush coasters with 2-3 more

coats of Mod Podge over top. Let dry. (Spray with polycrylic to waterproof.) Adhere cork squares (or felt pads) to underside of tiles as instructed above.

Tex Appeal Magazine is looking for photographers and freelance writers in Bell and Coryell counties with experience photographing and/or writing features for a newspaper or magazine. Interested candidates may send their resumes and three to five recent stories and/or photographs for consideration to edittexappealmagazine@gmail.com.

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NOVEMBER 2015 | TEX APPEAL

Enjoy eating an almost guilt-free Thanksgiving dinner

Story by CATHERINE HOSMAN Photos by MITCHEL BARRETT

ating light during the Thanksgiving holiday is a challenge even for the most discerning health-conscious cook. If you enjoy a traditional feast, sacrificing taste for fewer calories might be one way to go. Another way might be carefully selecting just the right card-sized portion of turkey with a level ice cream scoop of stuffing and candied sweet potatoes and lots of veggies, skipping the seconds. Laura Garrett and Lupita Bluhm de Saldivar, student chefs at the Central Texas College Culinary Academy, have some tasty solutions to this dilemma. Of course, it is all relative depending on how many people you will be cooking for, and whether or not you are serving turkey or another protein, or if you are vegetarian. Here are some helpful hints from these two chefs who prepared an amazing meal that satisfies holiday cravings with only about 900 calories for the entire meal, including dessert.

A healthier turkey Both chefs agree that if you want to cut calories and plan to cook a whole turkey or turkey breast, skip the deep frying. Instead apply extra virgin olive oil spray to the meat, add a pinch of salt and pepper and roast in the oven at 375 degrees for 25 minutes, this seals in the juices. Then reduce to 350 degrees. Cooking time varies by the number of pounds of the bird, or breast, and oven temperatures vary, so be sure to have an oven thermometer, as well as a meat thermometer handy. There are several ways to create a more flavorful turkey. One way, Garrett said, is to place cubed apples inside the cavity of the bird, preferably Granny Smith, and stuff applesauce under the skin instead of pats of butter.

“You can also inject a little red or white wine into the meat,” de Saldivar said. “It adds another flavor dimension.” Another way to prep your turkey is to brine it. Using a new, 5-gallon bucket, fill it with water (make sure you wash the bucket before using to remove any manufacturing residue). “Add slices of orange, lemons, grapefruit, any kind of citrus. It infuses the turkey with citrus flavor,” Garrett said. “Brine it for eight to 24 hours, but don’t go over 24 hours.” Garret said the day before you cook it, add herbs, basil and rosemary to the turkey for more flavors. Baste the turkey with the drippings from the pan instead of adding oil or butter, de Saldivar said, and remember to cover the turkey loosely with foil. “Take off the foil during the last 30 minutes for a nice crispness to the skin,” she said.

Side dishes and dessert Candied sweet potatoes are a favorite staple to any Thanksgiving dinner. They are also high in fat. To cut the fat and calories but retain the flavor, Garrett said omit the brown sugar, marshmallows and heavy cream. “This doesn’t add a lot of flavor, just fat,” she said. Instead, use honey for the sweetener, sprinkle cinnamon, nutmeg and ginger on the potatoes, and add a squeeze of fresh orange juice. “You don’t need butter. The orange complements the sweet potatoes.” Instead of canned or cooked cranberry sauce, try a cranberry chutney. “Sauces have added sugar and chutney has its own sugar,” said de Saldivar. Chutney can be made with a variety of fruits and vegetables that are cooked down in the process. Fresh cranberries pop when they cook, releasing their flavor Continued TEXAPPEALMAG.COM

and color to add red to the sauce. “Good chutney needs to be sweet, spicy and sour,” said de Saldivar. “Add a little bit of garlic, onions, a dash of salt, some paprika and a pinch of cayenne pepper if you want it a little spicy.” “A little heat at the end is nice,” Garrett added. A holiday dinner isn’t complete without pumpkin, sweet potato or pecan pie. To lessen the shock of the calories and fat, Garrett recommends using a light evaporated milk or coconut milk, which she said is a good substitute for desserts. “Use equal parts of coconut milk versus canned milk,” she said. “Make sure it’s 100 percent coconut milk with no added sugars.” When making the pie crust, de Saldivar said to use apple sauce instead of butter using equal parts. “If the recipe calls for a cup of butter, use a cup of applesauce.”

Imbibing holiday drinks Whether you add a bit of rum or sweet wine, a fresh apple cider fits into the season, hot or cold, alcohol-infused or not. For a fresh apple cider, Garrett recommends using a variety of apples including Granny Smith and pink ladies 40

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and pears. Combine sliced fruits into a container and add cinnamon, nutmeg and ginger. Toss the mixture and cover the fruits with ginger ale (Garrett said it’s better than Sprite) and let soak for about 45 minutes at room temperature. Add a little bit of rum or sweet white wine, or serve as is. Place some apples in a glass with some ice and pour the liquid. “Apples will be honey-colored from the ginger ale,” de Saldivar said.

Low-calorie Thanksgiving dinner For a new twist on Thanksgiving dinner, the chefs recommend stuffed roast turkey breast with apple, sausage and fennel stuffing; green bean casserole with crispy shallots and sweet potato casserole. For dessert, try a Greek yogurt mousse pie. Bon appetite! Start cooking The following recipes are from a low calorie holiday meal prepared by Chefs Garrett and de Saldivar for Tex Appeal. It delivers on flavor, tastes light and doesn’t have the calories a typical turkey meal plate might have. All of the recipes shown have been adapted from other sources. Continued

STUFFED ROLLED TURKEY BREAST For an alternative to roasting a whole turkey or bone-in turkey breast, try this rolled roast turkey breast recipe. You get a full flavor turkey taste with a gourmet stuffing at a surprising low calorie count. Prep time: 30 minutes Cook time: 1 hour Yield: Serves 3-4 Crispy turkey skin has always been a favorite treat. However, the skin adds more fat and calories to the meal. If you don’t want to eat the skin, consider using it to wrap the turkey roll to hold in the flavor and keep the turkey from drying out. But even without the skin, this meal still delivers on flavor. 2 pounds boneless turkey breast, pounded and flattened Butter, olive oil or bacon fat Salt ¼ ounce dried porcini mushrooms 1 thick slice of bacon (you can substitute with a tablespoon of butter) ¼ cup minced shallot (if you don’t have shallots, substitute with green onions) 2 teaspoons dried cranberries, chopped 1 teaspoon minced sage ½ cup bread crumbs (Opt for pure bread crumbs. Some list corn syrup as an ingredient.) 1 tablespoon parsley, chopped 3 tablespoon turkey or chicken stock (can substitute water) 1 turkey wing (optional) 1 tablespoon flour 1 cup turkey or chicken stock Salt and pepper Poultry seasoning

Basic stuffing Place dried porcini mushrooms in a bowl and cover with hot water. Let sit for 15 minutes or so while the bacon in the next step is cooking. Once re-hydrated, then chop. Slowly cook the bacon in a medium frying pan on medium heat until crispy. Remove the bacon and drain on a paper-towel lined plate. Once cool to the touch, chop. At least a tablespoon of fat should be in the pan. If not, add butter or olive oil to make up the difference. Heat the same pan on medium (do not drain the bacon fat), add the minced shallots and cook until they begin to brown. Add the chopped dried cranberries, minced sage and chopped mushrooms. Stir well and cook for 2-3 minutes. Add breadcrumbs, parsley, chopped bacon, and the turkey or chicken stock and stir well. You want a rough paste, something that will stick to itself. Remove from the heat and allow the stuffing to cool. To make the stuffed turkey breast, remove the skin from the turkey in one piece and set aside. Place the turkey breast between two pieces of wax paper or plastic wrap and gently pound with a mallet until it is about ¼-inch thick. (It may be easier to butterfly the breast first, depending on how big the breast is.) Trim the pounded breast until it is a rough rectangle. Spread a thin layer of the stuffing over the breast, leaving about ¾-inch border around all sides. Tightly roll the breast lengthwise. Optional: Lay the skin over the top of the rolled breast and tuck any under the edges. Tightly tie the rolled turkey breast

with kitchen string and set it on a roasting pan. Brush with olive oil or smear butter or bacon fat over it and sprinkle lightly with salt. (If you want more drippings for gravy, place pieces of a turkey wing on the roasting pan as well.) Roast at 400 degrees for 20 minutes, then drop the heat to 325 degrees and roast for another 10-15 minutes or until the internal temperature of the breast reads about 155° on a meat thermometer. Once the turkey roll reaches that temperature, remove it from the roasting pan and tent it loosely with foil. Let it rest from at least 10 to 25 minutes. While the turkey breast is resting, you may be able to make a little gravy with the drippings. If you are only cooking the breast, and not the optional turkey wing as well, you may not have enough drippings to make a gravy, but even a little bit of drippings can flavor a gravy. You can melt two tablespoons of butter into the roasting pan to add fat. Take the roasting pan with drippings and place over two burners on the stove-top on medium (be sure to remove the turkey wing first). Sprinkle with flour and whisk until the flour is incorporated into the drippings. Slowly add stock, whisking constantly, until smooth. Season to taste with salt, pepper, and poultry seasoning or ground sage or thyme. Let simmer on the stove until thickened to your preference. Be careful not to add too much salt. Some of your guests may be on a low sodium diet and others can salt their meal to taste. Source: Adapted from www.simplyrecipes.com/recipes_roast_turkey_breast TEXAPPEALMAG.COM

FENNEL, SAUSAGE AND CARAMELIZED APPLE STUFFING Stuffing is one of those Thanksgiving staples that doesn’t stay long in the serving dish. Everyone has their own traditional recipes and they vary depending on which part of the country you are from. Here is a almost guilt-free, universal recipe tweaked by CTC student chefs Laura Garrett and Lupita Bluhm de Saldivar. Prep time: 48 minutes Total: 1 hour and 28 minutes 12 ounces sourdough bread, cut into ½-inch cubes Cooking spray 10 ounces Italian sausage 5 teaspoons extra-virgin olive oil, divided 4 cups chopped onion 1½ cups sliced fennel bulb 1¼ cups chopped carrot 2½ tablespoons chopped fresh sage ½ teaspoon fennel seeds, crushed 4 garlic cloves, minced ½ teaspoon freshly ground black pepper, divided 3 cups chopped Golden Delicious apple 1 teaspoon sugar 42

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1½ cups fat-free, lower-sodium chicken broth 2 large eggs Preheat oven to 400 degrees Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after eight minutes. Place in a large bowl. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to

pan; cook eight minutes or until browned, stirring to crumble. Add sausage to bread. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next five ingredients (through garlic). Add ¼ teaspoon pepper; sauté eight minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté five minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture. Combine broth and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining ¼ teaspoon pepper to sausage mixture; toss well to combine. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp. Source: Adapted from Cooking Light http://www.myrecipes.com/recipe/fennel-sausage-stuffing

SWEET POTATO PECAN CASSEROLE Serves 6 For a change of pace from the marshmallow-covered sweet potato casserole, chefs de Saldivar and Garrett tweaked this recipe to their taste. It doesn’t disappoint and you don’t even miss the marshmallows. 4 medium sweet potatoes, peeled and cut into 1-inch chunks 1/3 cup honey 1 large egg 1 ½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ½ teaspoon Kosher salt 1 tablespoon packed dark brown sugar ½ cup finely chopped pecans For a sweeter taste, add a squeeze or two of fresh orange or add a little orange zest to the sweet potato mixture Cooking Spray Preheat oven to 350 degrees Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil

in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, about 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, ½ teaspoon cinnamon, the nutmeg, ginger and ½ teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Mix the brown sugar, pecans and remaining ½ teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. Source: Adapted from Ellie Krieger recipe and popsugar.com Continued TEXAPPEALMAG.COM

GREEN BEAN CASSEROLE For a change from the usual processed recipe for green bean casserole that uses canned mushroom soup and is loaded with sodium, student chefs Lupita Bluhm de Saldivar and Laura Garrett put their own healthier spin on this traditional dish. Makes 8 servings 1 teaspoon olive oil 4 medium shallots, sliced into rings, makes ¾ to 1 cup. Substitute with green onions 1½ pounds thin fresh string beans or haricots verts, trimmed (French green beans, sliced thin) 1 pound button mushrooms, sliced 4 large cloves garlic, minced 1 tablespoon chopped fresh thyme 3 cups low-fat (1 percent) milk 3 tablespoons all-purpose flour 1/3 cup freshly grated parmesan cheese ¼ teaspoon ground nutmeg Salt and freshly ground pepper to taste Olive oil cooking spray 44

NOVEMBER 2015 | TEX APPEAL

Preheat the oven to 375 degrees F. While the oven is getting ready, heat the olive oil in a small skillet over mediumhigh heat until very hot but not smoking. Add ¼ cup of the shallots and cook, stirring, until golden brown and crisp,

about two minutes. Transfer shallots with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking ¼ cup at a time. Reserve the oil in the skillet. Place the green beans in a steamer

CRANBERRY CHUTNEY Serves: 20 Traditional cranberry sauce, canned or homemade, is loaded with sugar. Try this colorful and flavorful fruit chutney recipe. Don’t let the onion, cloves and cayenne throw you. All the flavors work together and the cayenne adds a little spice at the end. 1 (8 ounces) bag of fresh cranberries 1 pineapple (fresh or canned pineapple 16 ounces) ½ onion finely chopped 2 cloves of garlic finely chopped Pinch of cayenne Pinch of salt & pepper 1 tablespoon corn starch with 2 tablespoons cold water 2 tablespoons brown sugar Put the cranberries, pineapple, onion and sugar in a sauce pan over medium heat and cook for about 10 minutes or until berries begin to burst, stirring occasionally. Then add the garlic, cayenne and

basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about three minutes. Heat one tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook. Stir occasionally until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, one minute. Transfer the mushroom mixture to a bowl. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet. Whisk constantly and bring

salt and continue to cook on low until onions are soft and the flavors have all been incorporated. Combine 1 tablespoon of cornstarch and 2 tablespoons of water whisking until slurry. Slowly add a little at a time to the chutney until it has the syrup consistency that you like. Courtesy of Chefs Laura Garrett and Lupita Bluhm de Saldivar

to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, ½ cup parmesan cheese, nutmeg, salt and pepper to taste. Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots. Bake until golden on top and bubbling, about 20 minutes. Source: Adapted from Ellie Krieger, www.thefoodnetwork.com Continued TEXAPPEALMAG.COM

GREEK YOGURT AND STRAWBERRY CHEESECAKE 2½ packages (20.10 ounces) light cream cheese 0.88 ounces plain gelatin (dry) 3 cups Greek yogurt with honey 3 teaspoons vanilla extract 4 slices Sara Lee pound cake 2 cups red berries ½ cup light whipping cream Cover the bottom of a round spring form pan with the pound cake. Cream the cheese and combine the yogurt and vanilla. Bloom the gelatin and combine with the cream cheese. Place the red berries around the mold leaving half of the cup on the side

to garnish. Pour the cream into the mold and let it chill. To “bloom” dried gelatin, follow these instructions: Gently sprinkle powdered gelatin over some of the cold water or liquid requested in the recipe. Let the gelatin dissolve. Use hot liquid to incorporate the now bloomed gelatin and blooming liquid into the recipe using a whisk. Make sure all crystals are dissolved otherwise clumping will occur and an unsmooth product will result. For best results strain the finished product through a fine mesh strainer. Allow time too cool and set in refrigerator. Courtesy of Chefs Laura Garrett and Lupita Bluhm de Saldivar

COMING next month Don’t worry if your Thanksgiving feast doesn’t end up as low calorie as you’d like — Tex Appeal has you covered. Look for the December issue (coming in late November) with tips on how to work off heavy holiday meals to avoid seasonal weight gain. 46

NOVEMBER 2015 | TEX APPEAL

Two tone everyday essentials

Layering bracelets is a great way to get a very personal look. Brighton has created bracelets that were specifically designed to be layered, making it as easy as possible for someone who has never tried this look before.

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Crystal Bling to make your eyes sing

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Layer & Love Wear it your own chic way! Brighton Jewelry

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A Zooty’s Christmas

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Rich’s Antiques

306 N 1st St., Copperas Cove 254-547-7424

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Cheeves Bros. Steak House

14 E. Ave. A, Temple 254-742-2300

Don’t worry, bead happy

Treat them with pampering

Popular jewelry making classes include beading, wire wrapping, metalsmithing and more! Gift certificates available. Come out and delight in our smorgasbord of beads!

Choose from facials, massages, body wraps, body scrubs, waxing and more.

Bead Bistro Gourmet Beadery

2501 S. W.S. Young Dr., Ste. 311 Killeen | 254-432-5307

Lyn’s Natural Day Spa

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Discover a new tradition this holiday season! Our “Blow Your Own” events allow you to experience the art of glassblowing first hand. You choose your color and use your breath to shape your ornament - our artists do the rest.

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Give and be happy Large selection of RAKU pottery.

My Giving Tree Gift Shop and Gallery

121 N. East St., Downtown Belton 254-939-8733

Stay warm & cozy in style See the latest Dimplex Electric fireplaces, wood stoves, glass doors, and unique gifts. We have everything for your heating needs.

Temple Hearth & Home

608 S. 1st St., Temple 254-778-4666

Scents for the senses A pop of color. A punch of fragrance. A statement for your senses. Immerse yourself in Capri Blue candle’s flair and personality.

Callie’s Boutique

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A Zooty’s Christmas

There is something magical about gathering around the tree on Christmas morning with everyone in Christmas pajamas unwrapping the exciting surprises left by Old Saint Nick.

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1401 S. 31st St., Ste 1, Temple 254-770-0940 NOVEMBER 2015 | TEX APPEAL OctOber 2013 tex AppeAl 450 zootystemple.com

Homestyle Cooking Let us prepare your Thanksgiving dessert! Homemade casseroles available also.

The Rosebud Eatery and Country Store

7212 N. HWY 317 & Adams Ave., (Windmill Plaza, next to State Farm) Temple/Belton | 254-780-5511

Have a be.YOU.tiful holiday season! Your color specialist salon. Gift cards and hair care gift sets available.

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3111 S. 31st St., Ste 3195 Temple Mall 254-773-4560

of Central Texas

United Way of Central Texas Fifth Annual

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Purchase tickets online at www.UWCT.org TEXAPPEALMAG.COM

“Don’t feed your dogs cooked turkey bones because they could perforate the intestine.” — Dr. Rachel Ramesar Pet Medical Center

NOVEMBER 2015 | TEX APPEAL

TexPets

Keeping fur kids safe from the temptations of holiday food

Story by CATHERINE HOSMAN Photo illustration by M. CLARE HAEFNER

s the holiday season approaches and the fragrance of those once-a-year meals wafts out of the kitchen and through the home, keep pets in mind when it comes to setting out the food. Dr. Rachel Ramesar, of Pet Medical Center in Harker Heights, said too often pets are brought in to the clinic with symptoms from too much holiday munching on foods they shouldn’t have. She said pet parents bring their pets in after the holidays with symptoms that may start out with something as simple as an upset stomach. However, depending on the amount of food they ate and the type, pancreatitis can develop. “If they get a hold of food they are not used to, especially fatty foods (such as ham or turkey), it causes their pancreas to become inflamed and it can be life threatening,” she said. “Also, don’t feed your dogs cooked turkey bones because they could perforate the intestines,” she said. Foods toxic to pets include chocolate, grapes and raisins that could cause kidney failure in dogs. “That could be as little as one or two grapes or raisins to set off a reaction in some dogs,” she said. If your dog has gotten into the chocolate, call a pet poison control center or the local vet emergency clinic.” If your pet kids are of the feline species, Ramesar said she doesn’t see as many food issues with cats as far as food. The big danger for cats is plant toxicity. “Poinsettias are a big deal and are renal toxic and can cause upset stomach and diarrhea,” she said. “Mistletoe is toxic to cats and dogs and, depending on the dosage they get, the effect could Continued

In an Emergency… If your pet does eat something he or she shouldn’t, time is critical. Call your veterinarian or a pet poison hotline immediately and be prepared to describe the following: • What your pet ate • How long ago • How much The ASPCA Animal Poison Control Center’s hotline number is 888-426-4435. The Pet Poison Helpline number is 800-213-6680. (Note: Callers will be charged a consultation fee.) If possible, bring some of the substance, including any available packaging, with you if you are asked to bring your pet in for an examination. Top 10 Pet Poisons The ASPCA Animal Poison Control Center handles more than 100,000 cases of pet poisonings every year. Based on those cases, the top offenders are: • Human medicines • Insecticides • Human food • Rodenticides • Veterinary medicines that are given incorrectly (e.g., wrong medicine, wrong amount) • Plants • Chemicals (e.g., antifreeze, pool/ spa chemicals) • Household cleaners (e.g., bleach, detergent) • Heavy metals (e.g., lead paint chips, linoleum) • Fertilizer The ASPCA Animal Poison Control Center’s hotline number is 888-426-4435. The Pet Poison Helpline number is 800-213-6680. (Note: Callers will be charged a consultation fee of $49.) https://www.vetsecure.com/ bellcountyanimalclinic/articles/72

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TexPets be from mild, to seizures and death.” “A lot of the stuff they eat can be toxic,” she said. “If we can get them to throw it up in 30 minutes to two hours, which is the longest time we can wait, we could fix the whole problem right there. But if they wait around, it’s too late and it could become lifethreatening.” As far as eating something really fatty, there is not too much you can do but keep an eye on them or talk to a vet. There aren’t any great home remedies, Ramesar said, but in some cases, and only under the direction of a veterinarian, hydrogen peroxide can induce vomiting. “The best thing to do in any emergency pet situation is to get your pet to an emergency clinic or your vet’s office where they have medication that can help your pet, in a controlled environment.”

Safety tips To keep your pet safe at the holidays, Dr. Ramesar recommends the following: 1. Don’t feed dogs or cats anything abnormal. Keep them on their regular diet. “Veggies like carrots, green beans, or peas are safe. Apple slices are OK, but not the seeds. No onion or garlic. Most of the fruits and veggies are pretty safe and won’t upset their stomach.” 2. Don’t feed them anything fatty. 3. Never give your pets chocolate and don’t put a bowl of chocolate on the coffee table that they can easily reach. 4. Don’t feed your pets turkey bones, they can shatter. 5. Be aware of where your pet is and where the food is set out so we don’t have to see your pet for some of these food-related reasons. 6. Keep all medications out of your pet’s reach. 7. Don’t wait. If your pet has gotten into some of the holiday goodies, the sooner you address it the more successful treatment will be. 8. Don’t give pets as Christmas gifts. “A lot of people like to get a puppy for their kids for Christmas. Pets are not a possession, a toy, it is a responsibility,” 54

NOVEMBER 2015 | TEX APPEAL

“Veggies like carrots, green beans, or peas are safe. Apple slices are OK, but not the seeds. No onion or garlic. Most of the fruits and veggies are pretty safe and won’t upset their stomach.” — Dr. Rachel Ramesar she said. “The whole family should prepare to make a decision about a pet.” Ramesar said puppies are a lot of fun at the holidays, but later when they are chewing up the house, she sees a lot of them showing up in shelters. “Six months to a year after the puppy was given as a gift, it ends up in a shelter because people realize how much responsibility it is to have a pet. This can be avoided if you make a group decision before bringing another family member into your home. A pet is not just a gift.”

Animal Emergency Center of Temple-Belton 3809 S. General Bruce Drive #108, Temple Phone: 254-231-3774 Clinic@tembelanimalemergency.com Hours: Monday-Saturday 6 to 8 p.m. Saturday noon to Monday 8 a.m. Open all holidays. After Hours Veterinary Services 2501 S. W S Young Drive # 109, Killeen, TX 76542 Phone: 254-628-5017 Hours: Monday through Friday, 6 p.m. to 8 a.m. Closed Saturday and Sunday

TEXAPPEALMAG.COM

Standing outside the front door of the Ringness House Museum, docent Emily Goedecke welcomes you to the Christmas House Tour. 56

NOVEMBER 2015 | TEX APPEAL

Seasonal showcase TexAdventures

Christmas fun in Bosque County

Story by FRED AFFLERBACH Courtesy photos

ong lines at shopping malls. Traffic jams. Overflowing parking lots. You can bypass these holiday headaches and take a trip to an exotic land with intriguing music, food and dance that is only an hour drive from the Killeen-Temple Metroplex. Folks in Bosque County, population 18,000, celebrate the yuletide with small town charm and a Norwegian twist. Oh, and you can bring home a fresh-cut Christmas tree from a local farm. The day after Thanksgiving, the lights come on and the parades begin rolling down Main Street, so pack up the kids and take a short hop to enjoy some holiday traditions and festivities that you won’t find in any shopping mall.

Clifton —“Norwegian Capital of Texas” In 1854, Cleng Peerson, the “Norwegian Pathfinder to America,” brought eight families to Bosque County because the wooded hills and panoramic views reminded him of home. More Norwegians soon followed and they brought their Lutheran religion, music and unique dishes such as a dried fish called lutefisk. On Dec. 5, the Clifton Chamber of Commerce hosts the Norwegian Country Christmas Tour, a self-guided trip through town and country in which visitors can take a trip to Norway without passports, jet lag and converting their dollars to kroner. Stop at the Chamber of Commerce office at 115 N. Ave D in downtown Clifton, pay $10 per person, grab a brochure and away you go. “There’s live music downtown. You have shopping. You have the Norwegian lunch going on at the Civic Center. It’s a bustle. Lots of people. Lots of things happening,” said Paige Key, executive vice president of the Clifton Chamber of Commerce.

The traditional kransekake, a traditional Danish and Norwegian confection, adorns the trestle table at the Ringness House Museum in celebration of Christmas.

A popular stop on the tour is the Ringness House Museum, built in the Norwegian Dobblehus style in 1859 by Norwegian immigrants Jens and Kari Ringness. According to the Norwegian Society of Texas, Lutheran church services were first celebrated there in 1867. In the 20th century, the roof caved in and the house was in jeopardy of becoming nothing but another withered building whose history was lost. But descendants of the original immigrants and others banded together and saved the building. They disassembled the house, moved the stones and beams and some surviving windows a few hundred feet, and then rebuilt it with many original materials. Today, the Ringness House Museum is appointed with authentic furniture and accessories. “We have it decorated in the style that maybe they would have,” said Betty

Tindall, vice president of the museum and descendant of the original settlers. “We have cedar trees, real candles, but we don’t light them. We have woven hearts that are very traditional. We usually have musicians that play Norwegian hymns and Christmas Carols on accordions. And we always have some Norwegian cookies . . . decorated with Norwegian flags on toothpicks.”

Historic Lutheran churches Leaving Clifton, the tour takes you up a winding, two-lane road with views that will turn your head. Two churches perched in the hills west of town bring to life the Norwegians’ ambition and devotion to their Lutheran faith. Known as “The Mother Church,” Our Savior’s Lutheran Church is home to an active, Continued TEXAPPEALMAG.COM

Ann Wiland, Virginia Heinley, Virginia Richard and Elaine Belle in period dress tell visitors about the historic Ringness House.

thriving congregation, and until 1942 you could attend services in Norwegian. Inside, a short but steep climb to the balcony is rewarded with a bird’s-eye view of the pews and altar and a life-sized painting of Jesus Christ. Built in 1875, workers added a sturdy brick veneer to the outside in 1907. It’s recorded as a Texas Historic Landmark. The adjacent cemetery is the final resting place of Peerson and numerous other early Norwegian immigrants. Meandering a few more miles through the Norwegian, err Texas, countryside, brings you to a hilltop where the Old Rock Church sits, formally called St. Olaf Lutheran. Constructed from limestone quarried locally, members originally entered on a dirt floor and sat on planks laid across wooden barrels. A recent restoration project has returned the 58

NOVEMBER 2015 | TEX APPEAL

church to its original stature, save a few modern conveniences such as pews and a wooden floor. The parish holds an annual Christmas Eve candlelight service there. In 1982, King Olaf V of Norway visited the church. Back in town, folks can enjoy a Norwegian lunch with kjoltboller (meat balls), and potet (mashed potatoes), then watch Norwegian Folk Dancers perform on city streets. Artisans will be selling their quilts, stained glass, custom jewelry, and Christmas cookies. Free carriage rides that run throughout the afternoon and early evening, are a good way to rest those tired feet. A lighted parade begins in downtown at 6:30 p.m. Afterward, drop by the Bosque Memorial Museum, home to the largest collection of Norwegian artifacts in the South and

Southwest. And if you can’t get enough Norwegian history Texas style, drop by the Bosque Arts Center and watch “The Uprooting,” a play that chronicles the life of Cleng Peerson.

Lutefisk Dinner in Cranfills Gap A traditional Norwegian dish, lutefisk, is the star of the evening at the Cranfills Gap school cafeteria. For more than 50 years, volunteers have followed a traditional recipe, using dried cod imported from Norway, marinating it with a concoction that includes lye, and drying it again. Students help prepare the fish, serve the dinner, and entertain guests by performing Norwegian folk dances they learned in P.E. class. “I grew up on lutefisk,” said volunteer Continued

TEXAPPEALMAG.COM

Ruth Taylor. “It’s a very unique flavor, all its own ... an opaque, gelatinous mass. It reminds me of holidays, families, history — an experience in itself.” The Dec. 5 dinner is a major fundraiser for the Cranfills Gap Independent School District, earning money for playground improvements, uniforms and technology equipment. Purchase tickets in advance by calling 254-597-2406. Adults $18. Children $9.

Meridian, Top of the Hill Country The Bosque County seat, Meridian, welcomes you with streets lined by oak and pecan trees and an historic courthouse. Chamber of Commerce executive director Kay Duke says if Clifton, a much larger town, were Dallas, then Meridian would be Fort Worth. She says laid back Meridian promotes the image of a place where you can “take the knots out of your rope.” Before the last Thanksgiving turkey leg has been spoken for, workers are busy stringing lights and hanging garland. “The Christmas on the Bosque (pronounced bos-kee) begins the weekend after Thanksgiving; it’s when we try to have everything lit up for visitors coming through,” said Duke. “All the businesses have some type of decoration up. Some of them have trees up. Some of them have wreaths. We try to have everybody get some type of lighting. Downtown is always the prettiest because everything is close together.” Meridian’s annual Christmas parade is on Dec. 5. It starts at 5:30 p.m. on Main Street on the city’s north side, circles the courthouse then proceeds to a park on the bank of the Bosque River. High school bands, fire trucks, police cars, go-karts and golf carts all get in on the fun. Down at the park, children visit Santa and have their picture taken with him. A live nativity scene, Christmas carolers, and flipping the switch that illuminates the 130-year-old, Gothic-style courthouse, completes this small town, postcard picture. Last year’s grand prize winner for best float in the parade was the park rangers and staff at Meridian State Park. “We actually had a camping scene. We had a tent, a campfire; we threw candy. It was really awesome,” said Erika Warlick, park interpreter. This year, Meridian State Park will begin a holiday tradition of its own with a campsite decoration competition. 60

NOVEMBER 2015 | TEX APPEAL

Residents of Bosque enjoy the annual Lutefisk dinner.

state park is only a five-minute drive from downtown Meridian and features a 72acre lake, hiking and biking trails.

Young violinist entertains visitors to the Ringness House Museum at Christmas time.

First place wins a Dutch oven, but all participants receive some type of camping gear from local sporting goods stores. The

Radde Tannenbaum Farm A short drive east of town along a two-lane blacktop, a rusty Ford pickup truck rests in an open field. Behind it, rows of Afghan pines look out of place. But they’re not ordinary pines — they’re Christmas trees. Kenneth and Kathy Radde planted the first seedlings in 1986. They sold their initial trees five years later. Kenneth Radde says Afghan pines are well-suited to Central Texas alkaline soil and can survive on just nine inches of rain per year, although he irrigates for optimum growth. After about five or six years in the ground, he says you have a nice size tree — about six feet tall and symmetrical. Last year, he sold a few that were 15 feet tall. Radde begins selling trees the Friday Continued

TEXAPPEALMAG.COM

The Ringness House Museum is part of the Norwegian Country Christmas celebrations held in Clifton on the first Saturday in December. The Ringess House is proud to be part of the annual House Tour during this event. BELOW: Geneva Finstad tells visitors about the rock church in Cranfills Gap, Bosque County, built in 1889 by the Norwegian settlers.

after Thanksgiving and is open daily until he sells out. The key to having a green tree until New Year’s Day is putting it in water immediately after you get it home, Radde said. Much like other types of Christmas shopping, some people choose a tree in 10 minutes, others take a couple hours. Upon arrival, Radde supplies everything essential for making Christmas memories. “We furnish them with a bow saw and a pole and show them a chart for a certain height tree (for which) you pay a certain amount,” Radde said. “They get on that trailer that has bales of hay and pulled by an antique tractor, and they go down into the field and get off and look around until they find a tree the whole family can agree on. Then they cut that one down and we help them load it on that trailer and bring it back up.” A quarter century selling Christmas trees, Radde has seen youngsters return as adults with children of their own. “We try to get people to think in terms of family tradition. To grow a family tradition by going out to cut your own tree.” On the web: radderanch.net. On the road: 2673 County Road 1060, just outside Meridian. Call 254-435-6255.

IF YOU GO Norwegian Country Christmas Tour Dec 5. 9 a.m. to 5 p.m. Pick up tickets $10 each at 115 N. Avenue D in downtown Clifton. 62

NOVEMBER 2015 | TEX APPEAL

For more information, call 254-6753720. Norwegian luncheon. Dec. 5. 11 a.m. to 1:30 p.m.

Pick up tickets $10 adults, $5 children at 115 N. Avenue D in downtown Clifton. For more information, call Ruth Taylor at 254-597-2505.

TEXAPPEALMAG.COM

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Be.You.tiful Salon........................ 50

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Bell County Museum................... 27

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Callie’s.......................................... 47

Rameriz Pools............................... 48

Callie’s.......................................... 50

Rich’s Antiques............................ 48

Central Texas Orthodontics........ 68

Rosebud Eatery............................ 50

Cheeves........................................ 49

Running Right Auto Care........... 54

Churchill for Sheriff.................... 55

Safe Showers Austin..................... 59

Cochran Blair and Potts.............. 48

Salado Glassworks........................ 49

Cornerstone Home Lending......... 9

Sally’s Star Resale......................... 47

Cultural Activities Center........... 22

Salon Kinetic................................ 49

Curtis Cook Designs................... 27

Scott’s Lawn Care

Doctors Express............................. 7

Central Texas............................... 64

Document Solutions.................... 23

Sewing Basket............................... 46

Eagle Home Mortgage................. 27

Shilo Inn...................................... 55

EcoBlu Salon & Spa.................... 47

Shoe Box...................................... 47

Ellis Air Systems........................... 21

Shoe Box...................................... 50

English Maids.............................. 53

Shoppes on Main in Salado......... 53

Estacia’s........................................ 55

Solar Centex................................ 25

Expressions Hair & Nails............ 48

St. Francis Gift Shop................... 51

Extraco Banks-Temple/Local....... 67

Temple Hearth & Home............. 50

Fort Hood Area

Temple Railroad

Association of Realtors.................. 7

& Heritage Museum.................... 40

Giebel, Dr. Shelly......................... 59

Texas Farm Bureau...................... 61

Hallmark Service Company..........17

The Gin at Nolan

Hidden Falls Nursery................... 37

Creek Steakhouse........................ 64

HMIH Cedar Crest Hospital........17

True Core..................................... 10

Immanuel Baptist Church........... 40

Union State Bank.........................17

Interim Healthcare....................... 45

United Way.................................. 51

John Lister CPA........................... 46

Veranda Bloom/The Cottag........ 51

Killeen Overhead Doors.............. 25

Wayne Benson M.D. P.A. Clinic... 2

Lastovica Jewelers......................... 59

Zooty’s.......................................... 48

Laura White Interior Design....... 45

Zooty’s.......................................... 50

The Advertisers Index is published for reader convenience. Every effort is made to list information correctly. The publisher is not responsible for errors or omissions. 64

NOVEMBER 2015 | TEX APPEAL

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