Texan Magazine Holiday 2022 Issue

LISA DANTE

KEITH CHESTER JOSH HUSKIN LISA DANTE

MARC HESS JIM PETERSON LISA DANTE MARSHALL E. KUYKENDALL EDUARD PEYER NANCY FOSTER BILL DANTE MATTHEW HARVEY DR. RICHARD BRUCE WINDERS ALBERT FLORES

HOLIDAY 2022

TABLE OF CONTENTS

TEXAS HISTORY

RECIPES

Letter from the Editor

A heartfelt thank you goes out to all of you, our readers, advertisers and contributing writers! This year we have experienced tremendous growth!

Also, thank you to everyone behind the scenes, especially the Texan Magazine staff, for your tal ent, dedication and obvious passion about what you do. None of us could do this by ourselves and I am very grateful.

As we celebrate this holiday season and the up coming new year I can’t help but think about some thing. Not everyone is fortunate enough to have a Merry Christmas for a lot of different reasons.

Yes, I know, this issue is full of recipes, gift ideas, merriment, Christmas events, bright shiny things and much more. But stop for a moment and ask yourself what you can do for others. No matter how little you may think you have, there is always someone who has less than you.

I was overjoyed to learn that our advertisers are some of the most giving and charitable business es in our community! In fact, if you find yourself in Fredericksburg, Texas on Dec. 3, come visit with Santa. There will be hotdogs, chips, cookies and beverages for everyone …..and it’s all FREE! It’s the Former Texas Rangers Foundation way of giv ing back to the community and I promise you, it’s right out of a Hallmark movie!

Be a light in the darkness. Help someone in need. Bring joy to others, even if you simply drop off a store bought pie or run an errand for a neigh bor going through a rough time. You will make a difference.

May this season find you among those you love. May the true spirit of Christmas be in your heart and light your path.

Merry Christmas and Happy New Year. 2023 here we come!

Lisa Dante Editor in Chief

Have you ever noticed that a lot of the ski areas in the USA resemble the cozy ski villages of Germany, Austria, Italy and Switzerland? For the best ski-in-skiout convenience, head to Europe. European resorts are often within historical villages, with charming chalets and of course a distinctive local culture and cuisine.

I’m not saying that the US ski resorts are lacking. No, not at all. Colorado comes close to resembling a European resort, thanks to charm, great restaurants and mountain scenery. But why not go to Europe, at least once, and experience the food, the people and of course the famous alps you have heard so much about. Surprisingly it doesn’t

have to be expensive.

In North America, it’s all about the sporting adventure. Most skiers grab a quick lunch, maybe a burger and fries, wolf it down and get back up on the slopes as soon as possible. After all, those lift tickets are expensive! In Europe, you can sit down on the slopes and get a sophisticated, unhurried meal accompanied by a great glass of wine. European skiers like their long lunches, sunbathing on terraces and most of all their apres-ski. There’s no where in America that can compete with the likes of St. Anton for apres- ski shenanigans. For the most part, Europeans see skiing as a relaxing social activity.

TEXAN TRAVEL

BAVARIA, GERMANY

At the age of 18 I was stationed in the US Air Force in Germany. That’s where I learned to ski. The armed forces had their own ski areas located in Bavaria. Keep in mind that driving on the autobahn will put you all over Europe in a very short time. Fly to Munich and drive two hours and you’re in the Bavarian ski villages. A few are located near the highest

mountain in Germany. It’s called Zugspitze, with an elevation of 9,718’. This mountain, with three glaciers, connects Tyrol Austria and Bavaria Germany. The villages do look and remind you of those miniature Christmas garden villages that we were all raised with under our Christmas trees.

I learned to ski in the towns of GarmishPartenkirchwn and Berchtesgaden. It might surprise you to know that Germany has over 700 ski resorts.

ST. MORITZ, SWITZERLAND

Hands down, one of the best countries to ski in is Switzerland! In a prior life, I was the Sales Manager of a few radio stations in Texas. My first job was to raise immediate dollars for the owners who were living in New York City. So, I suggested a sales incentive, a New Years Eve ski trip to Switzerland. After a few seconds of staring at me, they said yes.

We left that year on December 27th and came back on the 8th of January. There were 20 clients, some names you would recognize as prominent local business owners and a few members of the staff.

It was a five star trip. Nothing but the best!

TEXAN TRAVEL

It started with a pristine look and feel from the minute we arrived in Zurick. Then, it was onward to the beautiful ski areas that ring of being exclusive. There was impressive glitz, international movie stars, royalty and much more. Welcome to St. Moritz, Zermatt and Grindelwald, the entrance to the Jungfrau region. This needs to be on your bucket list!

You will enjoy everything that Switzerland has to offer. Besides skiing, there are many side trips to enjoy by rail. Their train system is one of the best and not far to other nearby cities and countries.

Take a couple of extra days with the bullet trains, and you can be in Paris, the French Riviera or Milan, Italy in a few hours.

TEXAN TRAVEL

Once you see the beauty and the available skiing you’ll know why at least five of the James Bond movies with ski scenes, were filmed in Switzerland. You can actually take a James Bond tour. Some of those ski areas are easy to find, as are the casinos that are featured in many Bond movies. The casino that we spent New Years Eve was black tie required, of course. Casino Interlaken is in the town with the same name.

I think you will be surprised at some of the available ski packages that meet your budget.

I wish you and yours a very Merry Christmas and a New Year with lots of fresh powder!

Nestled In The Heart of The Breathtaking Texas Hill Country, You’ll Find TWO

EXQUISITE GEMS

by LISA DANTE

The creative artistry and vision of native Texans, Robert and Amanda Borrego has turned into modern, contemporary fine jewelry salons with a flair for what makes the Hill Country so special. Borrego Fine Jewelry has two locations that serve the storybook, picturesque towns of Boerne and New Braunfels.

Born and raised in San Antonio, Robert Borrego was destined to be in the jewelry business. Upon meeting him, the first thing you notice is his polished yet very approachable and inviting demeanor and his warm, charming and genuine smile. The moment you walk in the door to either of his two well appointed, elegant, yet comfortable and super friendly, Hill Country fine jewelry salons you are treated like family. “Bob,” as he is known to his friends and customers became a Certified Jeweler and Gemologist in 1985.

Borrego also carries many top designer lines recognized around the world. You will find, the Doves Collection from New York, Venetti out of Los Angeles, a wide selection of impeccable, pre-owned Rolex watches, America’s finest cultured pearl jewelry, Mastoloni, the exquisite Konstantino line which is handcrafted in Greece, Sylvie Bridal Collection, FANA, Piero Milano, handcrafted in Italy, Michael M, and the stunning William Henry collection of custom collectible knives, bracelets, writing instruments and cuff links.

It’s very rare to find a true craftsman like Borrego. He is able to focus on the utmost attention to detail, but also possesses the rare artistic talent to create one of a kind, stunning works of art, custom created for each individual client, and in a timely fashion.

Borrego has been in the business of fine jewelry for over 37 years. What inspired him to open his own salons and create the ultimate shopping experience? Although he thoroughly enjoyed the journey that got him to where he is today, he became tired of being on the road after years of producing million dollar events for a large jewelry corporation out of Los Angeles.

In 2018 the time was right for Bob and his beautiful wife, Amanda, to open Borrego Fine Jewelry. They knew they wanted to cater to people in the Texas Hill Country. Borrego’s reputation grew, and clients have been known to come from major cities all around Texas to visit the Borrego salons. They know they will experience the highest level of service, value, craftsmanship and selection, while feeling at home

in comfortable, picturesque surroundings.

His associates are highly trained in not only customer

service, but also in building genuine, lasting relationships. It’s a “come as you are” invitation to explore the world of Borrego. The salons are very well appointed. Hill Country sunlight peers through the impressive floor to ceiling glass windows and dances off the many facets of the sparkling gems in the cases. Service also includes, general repairs, sizing, soldering and fabrication. A true family affair, the Borrego’s sons, Louis and Brandon, and daughter, Mindi, are also involved in marketing. All of them are integral to the success of the business.

Borrego firmly believes that all of his hard work, talent, and the family support of his wife, sons, daughter and loyal customers has led to his success. And with that success comes a great sense of responsibility to the people of the Texas Hill Country. For the past 20 years, Borrego has focused on giving back generously to the community along the Highway 46 corridor. There is a deep sense of pride and commitment towards his beloved Hill Country friends and customers that makes Borrego Fine Jewelry shine just as

bright as the most flawless gem.

This holiday season, I hope you stop by either of the Borrego locations, even if you are only browsing. I guarantee you’ll be greeted with a warm and friendly smile. I think you’ll be surprised at the value and level of craftsmanship you’re going to find at your neighborhood jeweler.

Borrego Fine Jewelry

“Your Texas Hill Country Jeweler”

Borregofinejewelry.com

ULTRA-SPECIAL

WINE EXPERT TIPS ON SELECTING AN

by JIM PETERSON, WINE ENTHUSIAST & INSTAGRAM WINE INFLUENCER

One of the most of ten asked questions

I get has to do with splurging on a bottle of wine for a special occasion. What is a great wine to cele brate a milestone birthday? A family holiday dinner? An anniversary? A graduation?

I think Champagne may be the first wine that comes to mind when it comes to cel ebrating, but there are so many options to consider.

To expand the options for you, I thought it would be fun to ask several other wine experts for recom mendations. We will get to those, but first let’s talk about which wine regions are your best bets to find that special high-end wine.

CHAMPAGNE OF COURSE…

As part of my research for this article I posted a question for my Instagram followers to tell me some of their favor ite splurge bottles, and all but one re sponse was some type of champagne. There are many recognizable high dollar champagnes, with vintage Dom Perignon and Cristal perhaps being the most iconic. While those are always great selections, many other producers create amazing vintage champagnes. Two recent vintages that seem to have across-the-board exceptional quality are the 2008 and 2012. You can also spot 2014s on the shelves now, and it is hard to go wrong with the premier vin tage cuvées from top producers.

BORDEAUX

As one of the most established and fa mous wine regions, known for wines that age beautifully, top tier Bordeaux is always a great option for a splurge wine. Many wine lov ers list the five classified “First Growth” Bor deaux among their bucket list wines – Haut Brion, Lafite, Latour, Margaux, and Mouton. This designation comes from the 1855 clas sification, ranking the top estates from first growth to fifth growth. Generally speaking (with some exceptions), the prices of the first growths are the highest, followed by the sec ond, third, fourth, and fifth. For special occa sions there is nothing better than aged first and second growth wines, particularly from great vintages like 1982, 1989, 1990, or 2000.

The Bordeaux regions of Pomerol and Saint Émilion were not included in the 1855 classification, but these regions have many notable wines. The most obvious and well known from Pomerol is Château Pétrus. A couple of others to consider are Château Le Pin and Château Lafleur. A few of the best Saint Émilion Château to look for are Cheval Blanc, Angelus, Pavie, and Figeac.

Pro Tip:

I urge caution when shopping for aged wines from great vintages. As I have said before, perfect storage when it comes to wine collecting is everything. By “perfect” I mean temperature con trolled around 55° to 60°. When buying aged wines, it is critical to understand the wines provenance. Who was the original buyer? How did they store it? If that is not known, you will be taking a big risk.

TEXAN WINE

MORE FAMOUS WINES

There are, of course, many other re gions or singular producers that deserve mention as some of the most sought-af ter wines. For Burgundy, the pinnacle is the portfolio of wines from Domaine de la Romanée-Conti (more commonly called “DRC”). Some Grand Cru white Burgundy appellations like Corton-Charlemagne or Bâtard-Montrachet will sell for several hun dred to several thousand dollars per bottle depending on the producer.

Down in Australia there is the iconic Pen fold’s Grange. Newer vintages of Grange are usually $500 or more. In Napa Valley there are many highly prized Cabernet Sauvignon or Bordeaux Blend style wines like Dominus, Opus One, Screaming Ea gle, or Hundred Acre ranging from $300 to $800 or more. And let’s not forget the topend dessert wines like Château d’Yquem Sauternes from Bordeaux or the Hungarian Royal Tokaji Essencia. All of these can cre ate memorable wine experiences with trea sured bottles.

BIRTH YEAR WINES

I have mentioned birth year wines in previous articles, but it is always worth bringing up because a birth year wine can be a great way to celebrate a family member or a cherished friend. When my son recently graduated from high school, I pulled 2004 Champagne, Bor deaux, and red Burgundy from my wine cellar. The party guests loved it! Not long after that my oldest son turned 21, and he had his choice of birth year German Riesling, Bordeaux, or Brunello di Montalcino for that milestone. Some older vintages are not always easy to find, but it is possible with a bit of research and planning.

TEXAN WINE

EXPERT SELECTIONS

For a variety of opinions on this topic, I reached out to some wine experts for a few of their top recommendations when it comes to selecting special occasion or splurge wines. I can tell you we all agreed there is an amazing variety of wines for this and picking two or three bottles or producers can be quite difficult. With that said, here are their responses.

Jeff Leve – Publisher/Wine Writer, The Wine Cellar In sider

For a holiday splurge there are always more choices than money. I prefer older wines, and two red Bordeaux wines from the same vintage come to mind. Look for the 1990 Château Pichon Longueville Baron. It is drinking perfectly today with all the power and refinement you’d expect from Pauillac. The second wine is the 1990 Châ teau Clinet Pomerol with its sensuous display of silky plums, truffle, and chocolate.

Gina Lyons – Founder/CEO of “A Vine Affair” and Cham pagne Specialist

This is so difficult to choose, but a great bucket list bottle is the rare 2002 Louis Roederer Cristal Rosé. Ev ery time I taste this sexy and luscious rosé, I fall in love all over again. The 2015 Philipponnat 1522 is the perfect champagne for a celebratory season. The 1522 cuvée commemorates the year the Philipponnat Family settled in Aÿ. I was impressed by the elegance, complexity, and balance of this wine. Finally, the vintage Vilmart & Cie Coeur de Cuvée is pure pleasure in every sense of the word. The newly released 2014 has great tension with a freshness and richness that is unforgettable.

Nicole Muscari – Wine Advisor, Wine Influencer, and French Wine Scholar

I would start with the 2008 Taittinger Comtes de Champagne, a breathtaking wine that is opulent and balanced with a raciness that stuns the palate. The 2018 Château de Pommard Cuvée Simone Pommard red Burgundy is from a small single parcel in the Clos Marey-Monge vineyard. This astonishing wine has a core of red fruits supported by silky tannins with hints of spice. Having recently visited Tuscany, I also recom mend the 2016 Biondi-Santi Brunello di Montalcino. It is simply one of the best representations of Sangiovese you will ever taste.

Chelsey Gonzalez – Manager, JS Fine Wines (a bou tique wine store in San Antonio, TX)

For splurge bottles I would default to some favorite wines I have tasted, and the white Burgundy Meursault wines of Domaine des Comtes Lafon come to mind. They are simply exquisite examples of Chardonnay at its best. Also, you will never go wrong with Krug cham pagne. Whether it is the entry level Grand Cuvée, the rare Krug Rosé, or the vintage Krug, they truly are some of the best champagnes you will ever taste.

TEXAN WINE

William Kelley – Deputy Editor, Robert Parker’s Wine Advocate

I would say a good vintage of Domaine de la RomanéeConti La Tâche red Burgundy, which at its best is just such an extraordinary intense, perfumed, and carnal wine. And for a white, a Corton-Charlemagne from Domaine Coche-Dury is such a benchmark for white Burgundy of structure and pleni tude. These are obvious choices, but sometimes the classics are the classics for a reason.

Jim’s Personal Picks

I limited my picks to wine.com (which ships to Texas) and Total Wine because their premium wines are stored in a cooled cellar. Several others mentioned above can also be found lo cally (like Krug champagne) but ordering online may be the only option for some of the rarer bottles. I recommend order ing a few weeks early to allow the bottles to rest, and only ship when temperatures are below 80°.

• 2016 Château Mouton Rothschild Pauillac, $950, received four 100-point perfect scores (wine.com)

• 2008 Dom Perignon Rosé, $500, a rare wine from the clas sic 2008 vintage (wine.com)

• 2010 Château Pavie, $550, Saint Émilion, two 100-pt scores and some age (Total Wine)

• 2013 or 2016 Hundred Acre Wraith, $650, Napa Valley Cabernet Sauvignon, both scored 100-points (Total Wine)

• 2014 La Mission Haut Brion Blanc, $740, Graves Bor deaux, an exclusive but classic white Bordeaux just com ing into its own (Total Wine)

Follow Jim on Instagram, @tx_wine_pilot, for more wine tips and reviews.

Jim Peterson is a retired U.S. Air Force officer who mainly flew the A-10 fighter jet. He has ties to the wine business going back over 20 years and is an avid wine collector. His extensive wine knowledge includes travel to many wine regions while living in Europe, many tastings led by sommeliers and wine professionals, and ongoing personal wine exploration and self-study. He has cultivated a large following on his Instagram account, @tx_wine_pilot, where he tastes and reports on wines from vintage to value. He now works in marketing and resides in San Antonio, Texas.

by ALBERT FLORES TELEVISION PERSONALITY, METEOROLOGIST, INFINITY MEDIA

I’m sitting in my den and pondering if Santa really knows if you’ve been naughty or nice. If so, then I should probably be looking forward to some fresh coal. Despite the sad fact that Santa is not going to ask his reindeer to slow down over my house, there is still lots of cool stuff you can get your significant other, or heck, yourself.

TEXAN TECHNOLOGY

Go Pro HERO11

Here’s an idea for people who love to take pictures! The Go Pro HERO 11…a strange name to be sure, but one heck of a camera. If you’re looking for something that can shoot amazing video while strapped to your head, or a camera that can take 27-megapixel high-res color images that will rival those six thousand dollar Olympus or Cannon cameras, this is it!

TEXAN TECHNOLOGY

The camera has several modes to fit every situation. The Lens Max mode allows you to get a super wide view. A Media mode lets you shoot interviews with a microphone and has the ability to be mounted on a tripod, or just about anything. There is a display mode that gives you a small screen to set up the perfect shot. Powered by the GP2 processor, HERO11 can

shoot 5.3K video and amazing 24.7 MP photos. But, if you’re shooting video and moving around, the Hyper Smooth 5.0 video stabilizer will make you look like an absolute pro. The HERO11 is cloud connected so your footage is automatically uploaded to the cloud. Oh, and it’s waterproof to 33ft. I’m sold. I need to tell my wife we need one!

Meta Quest 2

Do you know what the Metaverse is? Well, it’s a digital, virtual world, where just about anything is possible. It’s where the internet is going, according to Mark Zuckerberg the owner of Facebook and Instagram. Joining the Meta world, you become a virtual person moving around Facebook, and worlds created by thousands of gamers. To be in that virtual world, you are going to want to buy a Meta Quest 2. It’s a cool headset with hand operated controllers. This will allow you to move around and interact with your avatar friends.

Like the ones you have are not already spacey? This VR headset has a display split between the eyes which creates a stereoscopic 3D view with stereo sound. The system also tracks your position in space which enhances the experience and gives you a sense of actually being there.

It’s addicting and the way the internet will be interacted with in the future. The Meta Quest is going to set you back around $400, but of course there are tons of accessories that you can get that will put you closer to $600. Welcome to the future, you knew it wasn’t going to be cheap.

The Tonal

I have never been athletic. Racing to the fridge is about my limit on most days. But if you are one of those people that work daily on keeping your body in tip top shape, I have something amazing for you. It’s called the Tonal. No more heavy weights to drop on your foot, no more smelly gyms, or guessing if you’ve done enough lunges for the day. This combination of computer exactness, gears, and cables, and a beautiful, simple aesthetic combined computer power, make the Tonal the only way to go.

You can set it up to give you virtually any kind of exercise regimen and provide you with accurate results. It will even allow you to work out with friends or virtual coaches displayed on a sleek screen mounted in your work out room. Tonal has an impressive list of top-notch professional athletes like Labron James, Serena Williams and many more. To quote the company “strong, met smart.” Of course, this beautiful, intelligent systems comes at a nice price not including a load of accessories. $3,495.00 or $73 dollars a month for 48 months plus a monthly membership fee based on what kind of program you want to participate in. Beauty has never been cheap.

Nespresso Creatista

Plus

I like coffee as much as the next guy, but you have not tasted coffee until you drink it from a professional coffee system like the Nespresso Creatista Plus. You know you are on the right path to not only a tasty refreshment, but a first class rendering of the coffee beans that have traveled halfway around the world to end up as your cup of joe. If you have not had anything other than a cup of coffee from the local gas station on your way to work, or from the 11-year-old coffee maker you have in your kitchen with a filter darker than a moon-less sky, you’re missing out!

TEXAN TECHNOLOGY

If you take your favorite coffee and this barista grade brew machine, you can create more complex coffee drinks such as flat whites, cappuccinos, and latte macchiatos. There are settings that allow you to adjust coffee volume, milk temperature and mixture with a fast 3 second warm up time. Nespresso Creatista Plus includes a 1.5L removable water tank an auto-purge steam wand, 19 bars of pressure, a fast automatic cleaning process, a stainless milk jug and a 2-year warranty. Heats up in less than 3 seconds with an automatic off mode. You will be able to deliver the kind of morning brew that will leave the neighbors lined up outside your kitchen with their favorite coffee cups in hand.

Albert Flores is a meteorologist, consumer writer, multimedia producer, Radio Hall Of Fame inductee and television personality. He has worked as a journalist in just about every medium. He enjoys writing thought provoking articles.

COME VISIT WITH SANTA AND THE TEXAS RANGERS!

by BILL DANTE CHAIRMAN OF THE BOARD FORMER TEXAS RANGERS FOUNDATION

How many of you are excited and looking forward to stand ing in really, really, long lines to see Santa Claus? Nobody, right? Maybe you are fortunate enough to reserve a time at the mall but when you arrive, your name is not on the list. Well, I have good news for you on how to avoid all of that!

The Texas Rangers Heritage Cen ter in Fredericksburg has arranged for Santa Claus to be at the Heritage Center on Saturday December the 3rd starting at two and ending at four thirty on Highway 290 in Fredericks burg.

The Heritage Center, includes Phase I, which is twelve acres of out door fun in the Texas Hill Country and in addition, another twelve acres, right next door, at the historic Fort Martin Scott. It’s a living history pio neer town that welcomes hundreds of visitors every year….and it’s free! That’s a lot of land, a lot of Texas his tory and lots of fresh air for some holi day fall festivities. You will also have the opportunity to ride in a horse drawn western wagon.

The legendary Texas Rangers will be there to meet, shake hands and visit with you and your family. The Texas Rangers will be available for pictures and will be swearing in boys and girls as Junior Texas Rangers. This is so much more than just a holi day gathering.

TEXAN TEXAS RANGERS LAW ENFORCEMENT

Children being sworn in as Junior Texas Rangers by actual Texas Rangers

TEXAN TEXAS RANGERS LAW ENFORCEMENT

The annual event has best been described as being right out of a Hallmark movie! Where’s Santa? He will be inside a huge 350 seat open air, covered pavilion. As you enter, you will be greeted by Santa’s helpers and a forrest of decorated and illuminated, beautiful Christ mas trees surrounded by a wonderland of holi day ornaments and lights.

The legendary Texas Rangers will be there to meet, shake hands and visit with you and your family. The Texas Rangers will be avail able for pictures and will be swearing in boys and girls as Junior Texas Rangers. This is so much more than just a holiday gathering.

Phase II, which will be behind the bell tower. It will consist of a 30,000 square foot modern, immersive museum for everyone. It will feature interactive exhibits, an introductory theater, and youth will be taught the five Texas Rang ers traits of Courage, Determination, Dedica tion, Respect and Integrity.This is Texas his tory combined with the 200 years (1823-2023) of Texas Rangers who helped make our great state what it is today.

This is what Christmas memories are made of with you and your family and the Texas Rangers. It’s also an opportunity to experi ence Texas history with a fully restored pioneer wagon. It’s just like our forefathers used when they first laid eyes on the rolling hills surround ing Fredericksburg. The site includes a Texas Ranger Ring of Honor with a 30-foot simulation of a Texas Ranger badge which memorializes Texas Rangers who lost their lives in the line of duty. Phase I also includes a Campanile (bell tower) and a Lone Star Stories Campfire Ring. You will also see stunning, life size, bronze sculptures throughout the property. The beau tiful pavilion also has a full catering kitchen to handle special events like weddings and ga las.

Ground will be broken in the near future, for

Come see and meet Santa Claus, his elves, Texas Rangers and chow down on FREE hotdogs, cookies and hot apple cider.

by LISA DANTE

It’s not often that the hottest trend in fashion and beauty this holiday season is functional, affordable and flattering on everyone— hair clips are in!

Hair accessories are the go-to trend this season. Sport crystal adorned clips with

your holiday attire. They can be pinned into sleek, straight hair, or at the side of a bun or ponytail. They look good on all hair lengths and textures. And they come in all price ranges and some of the most affordable are also the most beautiful.

TEXAN FASHION

TEXAN FASHION

Hair Clip Tips

Placement is everything. Be sure to insert your clip in a manner that can help highlight your eyes or cheekbones, such as above the ear with a low side-part. While hair clips can add to your look, they don’t have to be the center of the show.

Scatter one or two clips (especially the more decorative or larger ones) behind your head. Gather a few pieces of hair from your temples for a classic stylish look.

TEXAN FASHION

Birds Of A Feather

Also trending this season… feathers. The lightweight, airy adornment seen on gowns, handbags and shoes adds a touch of old-world glamour. Say goodbye to your little black dress. No, just kidding. Don’t say goodbye to your little black dress, just revamp it. Throw on some sparkly

accessories and a feather boa. Bam! All eyes will be on you!

Do you want to stand out or fit in? What kind of impression do you want to create when you walk into the party? The choice is yours. A sparkly tunic style top with leggings and ankle boots is a holiday classic.

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What’s The Bottom Line This Season?

Will your outfit choice for holiday parties and gatherings make you feel confident? Confidence is the best accessory you can wear. Ask yourself, does your outfit make you feel good? The truth is, an outfit can be the most incredible designer creation, but if you don’t feel good in it, there’s no point in buying it! There are many options out there! Find what works for you and wear it with confidence!

Have a wonderful holiday season….and from the bottom of my heart, Merry Christmas!

TEXAN HISTORY THE CHRISTMAS THAT REALLY WASN’T…..

Growing Up On The 101, The Largest Ranch In Hays County, Texas Part III

by MARSHALL E. KUYKENDALL BROKER, AUTHOR, RANCHER, TEXAN

TEXAN HISTORY

EDITOR’S NOTE

The life and times of Marshall Kuykendall, whose family was considered Texas ranching royalty, continues in this historical, poignant and sometimes shocking and sad, but very true tale of a genuine Texas legend… Television may have the Dutton’s of the Yellowstone Ranch, but Texas has the real life Kuykendall’s.

You can read Part I and II in the last two issues of TEXAN MAGAZINE at texanmag.com

We were not a huggy-lovey family. No, not at all. You see, in the early 1900s, Alice, my mother, was underage when she married my father, who was much older than her. Scandalous and illegal. And guess what?……She was NOT from a ranching family. Because of this, my aunts, uncles and grandmother had little to do with my mother.

Marshall E. Kuykendall

I have very little or no recollection of a Thanksgiving or Christmas at any time in my early years on the 101 Ranch. That’s not to say that we didn’t gather over Thanksgiving down at the main house where Aunt Dorothy K. Hoskins and Grandmother Maggie Kuykendall lived. I have no memory of it. It’s a shadow in the back of my mind. Christmas was no better.

I was never the normal ranch kid who came home from school, gets off the bus, rushes into his room, puts his spurs on, goes out and saddles up his best pony and then looks for something to rope. Instead, I put on my deer skinned fringed shirt, grabbed my Winchester rifle and hit the woods. I was happier by myself than with others. On a ranch that size, there weren’t any “others” anyway.

“We do not rodeo on this ranch,” were my father’s words followed by a whack up -side the head with his “roping-rope” as a reminder. My father had ranch hands that worked the numerous head of livestock. Dad played polo instead.

I have very little or no recollection of a Thanksgiving or Christmas at any time in my early years on the 101 Ranch.

TEXAN HISTORY

A BRIEF BIT ABOUT POLO, DAD AND TEXAS

Back in the 1930s, my memory of my dad is mixed because he was gone a lot. I was at school all winter and dad played polo in the summer.

Using the horsemanship skills dad learned on the ranch, he competed and won against more seasoned players and truly made a name for himself on the polo fields around the country.

MEANWHILE …..I WAS MADE SAFE

In 1946, I was 13 years old and about to be “saved,” by baptism.

Quick as a wink the preacher done flung me in what looked like a horse trough and then dunked me under the water. I thought surely, I was gonna drown. With that he jerked me out of the abyss and hollers, “Have you found Jesus yet?” I spit out some water and shook my head

when slick as a button, he dunked me again and quickly pulled me back up, hollering again about finding Jesus, when I spit out about a gallon of water and stammered, “PREACHER-ARE YOU SURE HE’S DOWN THERE?” AH, the life and times of a newly baptized Christian!

TEXAN HISTORY

HOME AND SIX MAN FOOTBALL

After 16 years of being placed in different foster homes and schools, (read Part I and II,) I was finally able to live full time at the ranch. A new home was built, and I actually had my own room and a new school-Kyle High School. When one moves into a small community or small school system, everyone who has been there since the age of 3 is standing in the hall waiting to see what the new person looks like, etc.

My entry was no exception. The other thing, and this is important, no matter your gender you are REQUIRED to play all sports—the reason is simple—there are very few students and when one shows up as new blood, the coach (there was only one) will be the first to greet you and ask you your size for your football uniform.

Every football field in the district was cut

out of an old farm or pasture. Pflugerville, NE of Austin, had the most “interesting” field that ran down along side of a pretty steep hill, so when you ran one way or the other, it always felt like one leg was shorter than the other’n. On top of that, they watered the football field from one water hydrant that was slap dab in the middle of the field and of course, it leaked, so there was a mud hole there about 10 feet all around it, plus the water hydrant stuck up just a wee bit.

Our quarterback called a long pass play and I took off like a shot looking over my shoulder and just as I reached up to catch a sure touchdown pass, I ran through that muddy bog hole, stumbled over the damn hydrant and fell. I was 35 years old before the scars ever healed on my elbows and my knees. AHH—The joys and memories of Six Man football.

Kyle High School Panthers in the late 1940’s

TEXAN HISTORY

GRADUATION, WAR AND PEACE

I graduated from dear ole Kyle High in the spring of ’50.

Since ranching was in my genes, I chose Sul Ross State Teachers College in Alpine, Texas, because I knew they offered a degree in Ranch and Range Management.

warm clothes, ‘cuz I was gonna need them.

Sul Ross did not have an ROTC unit but Southwest Texas State Teachers College at San Marcos, did! I immediately informed my draft board that I had already made transfer plans and they let me stay in college. So, back to San Marcos I went.

I guess my spit and polish attitude paid off out there because I was chosen as commander of the entire ROTC Camp for our graduation week.

I hadn’t any more than checked in when the Korean War exploded and since men and boys 18 or older were eligible for the draft if not in school, I thought I was safe for a bit. Then I got a short note from my draft board who changed the rules and said, if I was not in an ROTC Unit by the spring semester, to get some

I was commissioned a fresh 2nd Lt. in Uncle Sam’s Air Force, with orders to report to Lackland, AFB in 30 days for processing.I attended multi-engine training at Goodfellow Air Force Base, San Angelo, Texas to be trained in the B-25 WWII twin engine light bomber. I really took to the B-25 and by the end of my 6-month tour, I could fly the hell out of that airplane. They transferred me to Lockbourne AFB in Columbus, Ohio to be in a KC-97 Refueling Squadron in concert with the B-47 bombers stationed there.

I really took to the B-25 and by the end of my 6-month tour, I could fly the hell out of that airplane.

SAY WHAT??

Boy, none of that made me very happy. But I got even with them. In about four weeks a school opened up on base to start our up-grades to the B-47. I took one look at the classroom full of electric wires that was the electrical harness for a B-47 bomber and immediately came down with a 104 fever and the flu.

By the time I got out of the hospital, my class had moved on and I had missed that chance for future glory.

ARRIVAL OF B-25’S

I was informed that the base had received two executive B-25’s and no one on the base was certified to fly that aircraft except me!

A CALL FROM THE GENERAL

One afternoon, the Flight Ops fellow at Base Ops handed me a note and said the General wanted to talk to me. Well, we had a joke in our squadron about calling one of the men in our office, “The General.”

So, I dialed the number, this fellow answered, and I said, “What’s up, General, this is Lt. Kuykendall.”

Well, the other fellow said, “Lt., this is Captain so and so in General Wheelus’s office, the base commander, and he wants to speak to you here in his office at Headquarters. When can you be here?”

Well, I nearly fainted and said, “Right now, Captain.” I hung up the phone wondering why in the heck would the base commander of Lockbourne AFB want to speak to ME?

THE ANSWER

Well, the real skinny was they were all at the Austin Country Club, drunk as 13 skunks and began to harass Gen. Edwinson about why he didn’t have Bill Kuykendall’s son WORKING for him.

It was not until years later when I decided to write a biography about my old Commander that I discovered I had been in the presence of an extraordinary individual who very much epitomized what Gen. Patton had said at one time, that, “All war time Generals should be killed by the last bullet of the last battle, because they do not function well in peace time.” General Clarence Theodore Edwinson was that man.

Read Part IV in the next issue

My name is Marshall Early Kuykendall. I was born on the largest ranch in Hays County, Texas long before the lights got turned on. I have never said, “Old Times,” were better. They weren’t. But, they sure were different. Things and events weren’t so hectic. Instant knowledge hadn’t been invented, yet. And if you lived in Texas, a little rain falling on your life was never a bad thing. Want more Marshall? Go to www.campfiresandsippingwhiskey.com

Photo By: Scott Daves, Dripping Springs, Texas

Celebrate The Down Home Warmth And Joy Of The Season With The Return Of

MARTIN MURPHEY’S

COWBOY CHRISTMAS MICHAEL

For 30 years, acclaimed singer songwriter Michael Martin Murphey has been celebrating the Christmas season — “Cowboy-style.”

A pioneer of Americana music with a resume that includes hits that have topped the Pop, Country, Bluegrass and Western Music charts, the genre busting Murphey has announced plans to continue celebrating with his multi-city Cowboy Christmas® tour for the 30th straight year.

Seems Murphey never tires of spreading the Christmas cheer. “What I try to do is encourage people to think of the spirit of giving, charity and forgiving, which is the

spirit of Christmas,” says Murphey. “It’s about delivering that beautiful message of Christmas to people.”

Michael Martin Murphey’s Cowboy Christmas® was inspired by an event that began in 1885 in Anson, TX, when the local community of cowboys came together to celebrate the season with the very first Cowboy Christmas Ball. The festivities included dancing and merriment that has continued virtually every year since. Along with all of his other Cowboy Christmas show, Murphey will once again return to this year’s ball at the famed Pioneer Hall in Anson on December 15.

“The first time I came to the annual Cowboy Christmas Ball in Anson, I was floored that the community had worked so hard to keep it going,” says Murphey, himself a rancher and farmer. “I fell in love watching the older couples dance and the dances being passed on to the younger people. It re-connected me to the tradition. The Cowboy Christmas Ball is steeped in everything I hold dear of growing up in Texas at Christmas. All the dances were here —the Texas Two-Step the waltzes, the mazurkas, the Paul Jones, the Virginia Reel. Though it’s not required, some of the women make or order their own old-fashioned

costumes and clothes and some of the men still wear string ties and frock coats. It’s like family reunion alongside meeting old and new friends.

Cowboy Christmas® differs from other seasonal presentations in its focus of the “special relationship” of the Christmas story to rural communities, farmers and ranchers. “God first sent an angel to the livestock people — shepherds in the fields. Whether you’re a believer or not, the story emphasizes that the news of the birth of the Savior on Earth was not given to royalty or politicians. The Lord did not alert the politicians.”

“That underscores that Jesus came for all people, all races and all classes,” he continues. “That means that rural people should feel a significant part of the Christmas message because they were chosen to hear the story first. This is my favorite season of the year. We remember our fathers and mothers. We celebrate our families- especially children- and we treasure our friends and the many blessings given by our Lord. It really brings out the very best in all of us.”

The 2022 Tour will be playing in historic venues like Austin City Limits, Oklahoma City’s National Cowboy Hall of Fame, Denver’s Paramount Theater, the Orpheum in Wichita, KS, Texas Trust TU Theatre in Grand Prairie, and many other cities throughout Texas and the American West.

TEXAN CULINARY

THE MENU

Herb Roasted Double Breast Of Turkey

Creamy Wild Mushroom Sauce With English Mustard Spicy Cranberry Chutney

Granny Smith Apple Risotto

*Basque Style Piperade

*Piperade is a wonderful pepper sauce from southern France and especially from the Basque region. It’s very popular and versatile with meats, poultry, seafood, egg dishes and potatoes. In the Basque region, the popular Espelette Pepper is used together with tomatoes, but you can easily replace it with common pep pers like Bells, Anaheims or Poblanos etc.

TEXAN CULINARY

RECIPES:

HERB ROASTED BREAST OF TURKEY

One bone-in double breast of turkey (use fresh turkey) If not available, don’t worry. Use a frozen double breast and thaw in your refrigerator for approximately 3 to 4 days.

DRY THE TURKEY BREAST WITH PAPER TOWELS TO ABSORB ANY MOISTURE.

Herb Paste:

2 Tablespoons black peppercorn

1 bunch Italian Parsley

4 fresh Sage Leaves

3 Cardamon Pods

3 dried red chiles

1 Tablespoon Fennel Seeds

2 Star Anise

4 Garlic Cloves ¼ cup of fresh grated ginger

A bit of olive oil and sea salt, just enough to make a paste Place in a Mortar and Pestle and mash into a coarse paste Rub the breast generously with the herb mix Loosen the skin with your finger and distribute some of the herb mix underneath the skin, be careful not to rupture the delicate skin! Place the turkey breast on a roasting pan with a rack Place in a 350 degree oven for approximately 20 to 25 minutes, if you measure with a thermometer, it should read approximately 170 degrees.

Take the turkey out and let rest for about 25 minutes. With a sharp knife, separate the breast meat from the bone by cutting down along the breastbone on both sides. Slice into ¼ inch pieces.

Use the roasting pan you prepared the turkey breast in, discard the grease and deglaze with a good white wine of your choice. Reduce that liquid in half and pass it through a sieve and set aside.

TEXAN CULINARY

CREAMY

WILD MUSHROOM SAUCE

Ingredients:

16 oz available mushrooms, like Chanterells, dried Morels, fresh Cremini and some regular mushrooms, such as White Button

1 small shallot, finely minced

6 oz of fresh, unsalted butter

1 pint of heavy cream

1 cup of dry, white Vermouth (Noilly Prat) The reserved liquid from the roasting pan Salt and Pepper to taste

Preparation of the Mushroom Sauce:

In a large skillet or if you have a Dutch oven melt the butter

Add the shallots and stir for just one minute

Add all of the sliced mushrooms (your selection, if you use dried mushrooms, have them soaked in cold water the night before) Sauté and stir over medium heat until any liquid is evaporated

Add the Vermouth and reduce for a couple of minutes

Add heavy cream and the reserved liquid from the roasting pan Season to taste.

TEXAN CULINARY

BASQUE STYLE PIPERADE

Ingredients:

3 each red bell peppers, julienne cut

2 each yellow peppers, julienne cut

2 each medium sized ripe tomatoes

1 Jalapeño pepper, julienne cut, remove the seeds if you cannot tolerate the heat

1 Tablespoon canned Chipotle

Pepper (optional)

1 Tablespoon of tomato paste

4 cloves of garlic, chopped

1 medium onion, chopped

½ cup virgin olive oil

1 cup chicken or vegetable stock

Salt and Pepper to taste

Preparation of Piperade

In a large skillet or Sautoir heat the olive oil

Add chopped onion and stir until translu cent over medium heat (3 to 5 minutes)

Add Bell Peppers and the Jalapeño, cut in thin strips

Add the Chipotle (be careful, this packs a lot of heat… #10 on the Heat Index)

Add chopped garlic

Cut the tomatoes in chunks and add to the mix

Add tomato paste and stir for one minute

Add chicken or vegetable stock just to cover the Piperade

Season with salt and pepper

Reduce the Piperade until it has the con sistency of a creamy soup.

If you feel you need to thicken the Piper ade, mix some corn starch with cold water and add a drop to the sauce.

TEXAN CULINARY

SPICY CRANBERRY CHUTNEY

Ingredients:

1 lb. of fresh or frozen cranberries

1/2 cup of water

1/2 cup of Port Wine

1 cup of sugar

Zest of two oranges

1 medium piece of fresh ginger

1 stick of cinnamon

1 Star Anise

¼ cup Apple Cider Vinegar

1 pinch of salt

Preparation of Spicy Cranberry Chutney Place fresh or frozen cranberries in a saucepan

Add water and sugar

Bring to a gentle simmer

Peel 2 oranges with a potato or vegeta ble peeler, make sure you do not peel any of the white (Pith)

Cut the peel into fine julienne pieces and blanch in some sugar water, then add to the cranberries

Add Port wine and grate the fresh gin ger with a Microplane

Add Star Anise and cinnamon stick

Add Apple Cider Vinegar and a pinch of salt

Slowly simmer the chutney for 15 min utes

Add some more sugar and water, if necessary

This Chutney can be made easily up to a week in advance

TEXAN CULINARY

GRANNY SMITH APPLE RISOTTO

Ingredients:

2 cups of Italian Arborio or Vialone Rice

¼ cup of olive oil

6 cups of chicken or vegetable stock

1 cup of diced onions

2 to 3 fresh Granny Smith apples

¼ cup of fresh lemon juice

1 cup of grated Pecorino or Parmesan cheese (Optional) ¼ cup of Chardonnay 4 oz of unsalted Butter Salt and Pepper to taste

Preparation:

Peel Granny Smith Apples and dice about ¼ inch thick

Cover with lemon juice to avoid discoloring and set aside

In a saucepan over medium heat, ad the olive oil and sauté the onions until soft, and translu cent

Add the rice and stir for one minute Now add some stock, just to cover the Risotto Keep on stirring until it starts to evaporate. Keep on adding stock and repeat the process. This Risotto requires you to be with it until it is done, so please don’t get sidetracked with the kids, dogs or anything else.

Keep the heat on medium to medium high Once you have finished with the stock, turn the heat on low

Add the diced Granny Smith Apples Taste again for seasoning Add unsalted butter and stir. For those who like cheese, serve Pecorino or Parmesan on the side. Serve at once

MY WINE SUGGESTIONS:

As always, I love any great Pinot noir from California to accompany a Thanksgiving or holiday meal. Some of my other choices are Rose’s from Provence, a great Bordeaux, a Mal bec from Argentina or a Nouveau Beaujolais.

Happy Thanksgiving and a Merry Christmas to all from Chef Peyer!

Eduard Peyer retired from a long and eventful culinary career in December of 2010.

Born in Lucerne, Switzerland, he entered culinary school, worked in famous Resort Hotels and catered to numerous celebrities and luminaries at the Bürgenstock Hotels, near his hometown of Lucerne and at the luxurious Suvretta House in St Moritz, places to be known to cater to the rich and famous. After relocating to the United States in 1968, he became an Executive chef at renowned hotels and restaurants in Houston, Minneapolis San Francisco, Dallas and finally in San Antonio, where Eduard became the opening Executive Chef at the Hyatt Regency Hotel. During his Chef career he directed large dinner events for President Bush in Dallas and in San Antonio.

After retirement in December 2010, he embarked on a new adventure, by walking the 500 mile pilgrimage on the Camino de Santiago from the French Pyrenees to Santiago de Compostela with his daughter Francesca and daughter in law Valerie, a journey dedicated to his late wife Patricia.

He resides in San Antonio, Texas and plans to do more of his new awakened passion by walking “Caminos” in France, Spain and Switzerland.

DOWN HOME WITH A TWIST

Easy And Delicious Holiday Cooking

by MATTHEW HARVEY

The holiday season is officially upon us. There’s the preparation, the decoration, the traveling, the planning, and then there’s the cooking. Menus are planned out, groceries are bought, and more home cook ing is done over the next two major holidays than most of us do during the course of the calendar year. For me, the cooking doesn’t start with the main dish, we’ll get to that, but with the side dishes, and even more so, with some appetizers, or simple snacks that can tide over that hungry crowd while the cooking is getting done.

The Yule Log

I like to start with something simple that can be eaten with crackers. It’s called a yule log. This is an easy little treat that combines:

2 pounds of Velveeta 2 packages of cream cheese, 1 cup of chopped pecans, 1 tablespoon of either garlic or garlic powder. Chili powder Smoked Paprika Crushed red pepper to taste (optional) Wax paper

Once they’re at room temperature blend the cheeses together. Mix in the nuts and the garlic. Put this in the freezer for about 30 minutes. You’ll know it’s ready for what’s next when you can put a finger on it and nothing sticks to you, or very little does. When you’ve reached that point, grab some wax paper. In a sepa rate bowl, mix together the chili powder and smoked paprika (about a 1 tablespoon to 2 tablespoon ratio.)

Roll the cheese into a log and then roll it in the powder mix (for even more flavor and heat you can add crushed red pepper). Once it’s coated, wrap in wax paper and place in the refrigerator. At any point, the Yule log can be taken out and served with crackers for folks to enjoy. Create your own version of the Yule Log

TEXAN RECIPES

Bacon Cheddar Bread

One of my favorite things to bake during the holidays is bacon cheddar bread. You’ll need:

2 pounds of bacon, cooked then crumbled

(You’ll only need one pound for the bread, but let’s face it, if you don’t cook more than one, the pound you need isn’t going to make it to the bread.)

Reserve about 2 tablespoons of the bacon grease.

In a mixing bowl, combine the following 4 ingredients: 3 cups of all purpose flour

2 teaspoons of baking powder 1 teaspoon of baking soda, 2 tablespoons of sugar

1 cup chopped green onion 1 tablespoon caraway seeds

1 large egg

1 ½ cups of milk 3 tablespoons spicy brown mustard 3 tablespoons melted, cooled shortening 2 cups, sharp grated cheese

But wait, you’re saying, I’m on Keto, or I’m gluten free, how can I do this? Well, it’s the holidays, you can make an exception. No, but seriously there are some good alternatives. I use, “Just About Foods Gluten Free All Purpose Flour” and “Swerve Granular Sugar Replacement.” Both are 1 to 1 replacements for traditional flour and sugar for those trying to, or are unable to eat reg ular flour and sugar.

Once this is mixed, set it aside and grab a me dium skillet, or sauté pan. Slowly cook 1 cup of chopped green onion, and 1 tablespoon of car away seeds with salt and pepper in the bacon grease you saved. Once it’s sweated and soft, turn off the heat and set it aside to cool.

In a second bowl mix together 1 large egg, 1 and a half cups of milk (lactose free and hor mone free are ok here,) 3 tablespoons of spicy brown mustard, 3 tablespoons of melted and cooled shortening, the crumbled bacon (assum

ing you haven’t eaten it yet, the sauteed onions and caraway seeds. Once this is thoroughly combined, slowly add in the dry mix and stir until it’s thoroughly mixed and combined. Then add in about 2 cups of sharp grated cheese.

Grease 2 regular loaf pans or 4 small loaf pans and divide equally into each pan.

Bake the loaves at 350 degrees for about 35 to 40 minutes, or until a toothpick can go in and come out clean.

This makes a good snack, or breakfast for folks during the holiday season.

TEXAN RECIPES

The Holiday Meal

Let’s get to the serious cooking. But again, stop stressing. Let it be fun. There’s a number of traditional and non-traditional things my wife and I do every year over the holi days when it comes to cooking. We do try to plan things out a month or so in advance, not to make sure we have it down to a science, but to just get it figured out.

Turkey

Let’s start with the traditional. Let’s talk turkey. I mean literally, let’s talk turkey. I’ll be honest, I haven’t BAKED a turkey in 20 years. And not be cause I don’t like baked turkey. I’m just impatient, unless I’m using my smoker. For some reason I can smoke meat for 14 hours, but I can’t stand when an oven takes longer than an hour. I know, I’m weird. I’ve fried turkeys for the better part of that time, mainly because I enjoy the flavor of it more. I’ve smoked a few as well. I just don’t bake them. Last year I tried something fun though.

I used an extra-large air frying Ninja convection oven to air fry our turkey. It had all the flavor, and not nearly the normal amount of oil was needed. Every year though, I prepare my turkey the same way. I max out at about a 12-pound turkey, but again, that’s me. I like em smaller and leaner. I get it thawed and unwrapped, and pull out the gizzards, the neck, and the organs (I actually cook those for my dogs for a treat). I then take about a half a roll of paper towels and dry out the turkey. I prep it like I’m frying it regardless of how I’m cooking it.

And my secret is drying the bird inside and out.

The less water, the better. It dilutes the flavor, and if you’re frying, can cause issues with oil popping. It’s not fun when the oil pops you when dropping the turkey into it. Once the turkey is nice and dry, I go over the turkey and pull out any remaining pin feathers with a clean and sterile pair of nee dle nose pliers. What can I say, I’m a bit country sometimes.

I then grab a bottle of Tony Chachere’s Injectable Creole Butter Marinade and inject every part of that bird with it. By the time I’m done, that turkey looks like it’s been to the gym. I don’t stop inject ing until some of it starts coming back out of it. I

take the remaining and brush a small layer over the bird. I then take a dry rub of salt, pepper, gar lic powder, and sometimes smoked paprika and coat that bird with it using the remaining marinade I brushed on as an adhesive.

From there the turkey goes into its own shelf on the fridge for two days. I let that sit so the flavors can absorb into the bird. And to again, take the stress out of trying to cram all the work into one day. This preparation method can be used for either smoking, frying, air frying, or even baking a turkey. Now your cooking times are definitely going to differ. 45 minutes to fry, 2 hours or so to air fry, 12 hours to smoke, and 4 hours to bake, if memory serves (again I haven’t baked a turkey in quite some time, not my preferred method. I use the oven for the sides to get things going at the same time. I’m a multitasker.)

Yes, trust me, that bird is going to be delicious and juicy. The marinade imparts that lovely flavor inside, and the rub imparts amazing flavor on the outside. It crisps up the skin and will even get into the meat as well. It’s going to be a tasty bird.

TEXAN RECIPES

The Sides

The sides are where we have more fun. Every year we make cornbread dressing. It’s a musthave, a go-to, it’s a staple in my house. And it’s all done from scratch.

First, I make the cornbread either a day before, or first thing in the morning the day of. Now I like a sweeter cornbread, just because that’s what I like. Some people don’t. That’s ok.

For the Cornbread:

1cup of flour, 1 cup of cornmeal

3 tablespoons of sugar 4 tablespoons of baking powder

1/2 teaspoon of salt 1 cup of milk

1/4 cup of vegetable oil 1 egg

You can also substitute the corn meal for “Miss Jones Baking Company Keto & Paleo Not Corn bread Mix” for the cornmeal and flour and sugar with the “Swerve” substitute I recommended with the bacon cheddar bread if you’re wanting to be a bit healthier or if you have someone in your house that must be.

Bake at about 425 for 25 minutes, and then remove it from the pan and let it cool. You’ll know it’s done similar to the bacon bread, when a toothpick can be insert ed and removed and comes out clean.

And if you have more family com ing over, just double the amounts above and use a second pan.

Cornbread Dressing with Brisket and Bacon

Once the cornbread is cooled, crumble it in a large mixing bowl and set it aside.

Now for the rest of it, I have a little fun and break away from the tradition.

Sauté celery and caraway seeds with cleaned and chopped leaks in butter.

I just love the flavor that the leaks add to the dressing. I hard boil 6 eggs, peel and rough chop them as well.

Now some folks use the turkey gizzards and livers in their dress ing, and there’s nothing wrong with that. I don’t, I let the dogs have those. I use bacon, or brisket in my dressing. Again, I just love the flavor it adds.

For this, no I don’t smoke an entire brisket just to use some in dressing. I’ve purchased smaller briskets for a quick oven cook, I’ve gone to bar-b-que joints and bought a pound (a half for the dressing and half for me.)

I’ve even bought pre-cooked from the store.

It’s your dressing, make it the way you want.

In a large bowl, mix everything together. The cornbread, the eggs, the sauteed mix, and the bacon or brisket, or both.

Put it all into a large baking pan, then pour on chicken or turkey broth.

You want a good amount over all of it, enough to get an even satu ration. Why? Well, when it’s cooking, it’s another flavor that the dressing is going to absorb and help add a fluffiness to it. Cover this with foil and bake for about 45 minutes at 375. You’re gonna love it! I mean, I can bypass the turkey and just eat that some days.

For a second side, I always throw in a vegetable dish. It can be green bean casserole, or it can be any other vegetable dish your family prefers. Like my turkey and my cornbread dressing, I do my green bean casserole a bit different. Go figure. The main reason for this though is due to the fact that my lovely wife is deathly allergic to mushrooms. So for us, no cream of mushroom soup. Instead, we’ve used cheddar cheese soup, cream of celery (I didn’t realize that was even a thing until we looked for alterna tives), cream of broccoli, etc. Again, we get creative.

When we’re feeling like something different, we’ve done sauteed green beans, steamed broccoli in butter (surprisingly I have two kids who like broccoli), squash and zucchini, again we just have fun and make sure we’re including vegetables.

TEXAN RECIPES

Dessert Options

Fluff or Watergate Salad

For Thanksgiving, you can go the tradi tional pumpkin pie route if you want, or even an apple pie. I love a good pie, but again, I like something a little simpler, and very, very tasty. It’s called “Fluff,” or I’ve also heard it called Watergate salad. It’s a simple dish that I’ve made hundreds of adjustments to that have yet to go wrong. Its foundation is simple:

1 large tub of cool whip Drained crushed pineapple Instant Pistachio pudding Mini Marshmallows

From there, it’s your decision on what to put in it. Traditionally it’s drained crushed pineapple and instant pistachio pudding mix all mixed together. I also like to add mini marshmallows. I mean, it’s the holidays, calories don’t count for dessert.

Just mix it all together and put in in the refrigerator to chill until you’re ready to serve. Other combinations of fruits and pudding mixes I’ve done are cherries and chocolate pudding and apples and vanilla. Just find a good combination and have fun with it. There are of course many other options to choose, but Fluff has been a tradition with my family since I was a kid, and it is just something we’ve kept up with.

What would holiday cooking be though if we just focused on the meal?

There’s more to Christmas and even Thanksgiving than just the sit-down meal.

I believe the true stress may come from the baking. The need to have cookies, and other goodies all baked and ready to go for guests, family, and friends. So, let’s bake some stuff.

Seven Layer Bars

Every year, my wife makes her wonderful and oh-soaddictive Seven Layer Bars.

Melt one stick of butter in a 9 by 13 inch pan

Press in 1 cup of graham cracker crumbs to make the first layer, either by getting a box of crumbs, or for even more fun, place them in a bag, and smash them to crumbs (so therapeutic).

Once this layer is added, the next layers are: 12 ounces of butterscotch chips 12 ounces of chocolate chips 12 ounces white chocolate chips 3 and half ounces of coconut flakes 1 cup of chopped walnuts 15 ounces of Sweetened Condensed Milk

(Cover the top with 15 ounces of condensed sweet ened milk.) Once done, place the pan into a 350-de gree oven and bake for 30 minutes.

When the time is up, take them out of the oven and let them cool for about 20 minutes. After they cool, re move them from the pan and cut into bars. These have become so popular with our friends we have to make several batches.

TEXAN RECIPES

Sugar Cookies

Another Christmas tradition we have is to make cookies. At our house, it’s sugar cookies. Cream a 1/4 cup of butter with 1 cup of sugar in a mixer, add ¼ cup of milk 2 eggs 1/4 teaspoon of vanilla extract

In a separate bowl combine: 3 ¼ cup all-purpose flour 3 tablespoons of baking powder ½ teaspoon of salt

Add the dry ingredients, again slowly, to the mix and combine well.

Chill the cookie dough overnight and fight the urge to eat it while watching a movie. And again, for all those health-conscious folks, you can substitute in “Just About Foods All -Purpose Gluten Free Flour” and “Swerve Granulated Sugar” if you choose to.

Now the next day, assuming the cookie dough wasn’t the victim of a late-night snack binge, roll the dough out into about a quarter inch thick layer and find some fun cookie cutters to cut shapes into cookies. Or if you’re a truly artistic person you can attempt some free-handed cookie shapes. I’ve done this, I’m not good at it, so I stick to cookie cutters.

Bake on a parchment covered baking sheet at 375 degrees until the bottoms are light brown. Re move from the oven and allow them to cool. From here, you can then turn to if you wish, decorating the cookies. Make this something the whole family can get into.

Go get some sprinkles, decorating icing, you name it. Have an art contest with the family. See who can make the best design, the most unique, or even the truly bizarre. Again, we’re looking at tak ing the stress out of this, and put the fun into it. For the design challenged, or those who are just think ing, man, I just want to eat them, get a jar of your favorite cake icing and dunk. And if there’s none left to share? Whoops. Well, at least you’re stress free.

These are just a couple of things we do at my house over Christmas and Thanksgiving for cooking and baking. There are a ton of other options available out there. Discuss what you want to do now and plan. Get the ingredients early to avoid the holiday shopping madness. But most of all, don’t stress. Don’t feel you have to be a one person baking and cooking machine. Get the family involved, get your friends involved. Have cooking parties, baking contests, or even potluck assignments. Turn it into something you’re going to make a great memory out of. Don’t see it as an insurmountable mountain you have to scale with a whisk and your wits. See it as a time of fun. It is the holidays after all.

THE GIFT OF PLANTS

by MARC HESS GARDENING EXPERT AND PUBLISHED BOOK AUTHOR

Are plants an appropriate holiday gift? My wife and I have debated this question and we have both changed our minds many times.

On one hand, giving someone a plant is also giving them the responsibility of taking care of something they did not choose to have—like a puppy. Or a horse. Or a pet snake, for that matter. An acquaintance of ours once gave us a large tropical hibiscus as a heartfelt thank you gift. It was as beautiful as her intentions. But we were in the middle of a drought and there was a scorching Texas sun that the plant needed in the morning and had to avoid in the

afternoon.

The worst part was that the gift-giver passed through our neighborhood with some frequency so we felt obliged to keep it looking good. We handwatered in accordance with drought restrictions; we lugged the container in and out of the sun almost every day. It became quite a chore. The hibiscus, as striking and glowing as it was, didn’t really fit in with our Texasnative, xeriscape-theme garden beds. That winter our wellmeaning acquaintance moved away and we forgot to protect that tropical hibiscus from the February freeze.

On the other hand: plants can make the perfect gifts that provides a palatable significance to the recipient. Plants are lovely and can match the décor in any home, adding a touch of greenery to a room, making everything feel cozier and more complete. They’re good for your health. They help

with the air quality, and provide a calming and stress-relieving effect. Taking care of plants and nurturing something as it grows is a fulfilling experience that even your friends who claim to have a “black thumb” deserve to experience. It’s no wonder that plants are popular holiday gifts that recipients can enjoy long after the holidays.

Plants are popular gifts that recipients can enjoy long after guests have returned home and holiday decorations are packed away. In fact, many holiday plants can flourish for years, reminding that someone special of your caring and thoughtfulness no matter what the season.”

TEXAN GARDENING

Back to our initial question: are plants an appropriate holiday gift?

The simple answer is yes. But like all gifts, plants must be thoughtful and appropriate to the recipient. Of course, you are going ask yourself questions like:

• Is your friend allergic to flowers? If so, giving succulents as a gift will be better than flowering plants.

• Does your neighbor have pets? Make sure the plant you are gifting isn’t poisonous to the type of pet they have.

Likewise, you will need to pair your gift with the person who is receiving it. Match your choice of plants with the style of your recipient. If they are a gardener, notice what kinds of plant they like and choose your gift accordingly.

THE MOST POPULAR HOLIDAY PLANTS

POINSETTIAS

Poinsettias are classic and familiar plants that make a stunning holiday gift. The broad, colorful petals are actually the plant’s leaves, and can be red, pink, white, magenta, orange, salmon, purple or variegated shades. Poinsettia sizes vary, and their bushy, mounding shape is ideal for centerpieces and bold arrangements. Poinsettias can be planted outside after the holiday season and will grow until summer’s heat overtakes them.

AMARYLLIS

Amaryllis bulbs grow thick, upright stems with large, stunning blooms in red, white, pink, peach, orange or variegated hues. These plants are easy to care for and are stunning accents around a holiday home.

TEXAN GARDENING

CHRISTMAS CACTUS

Christmas Cactus is not really a cactus but actually a succulent with flattened, lobe-like trailing foliage. These plants bloom in the winter in bright red, pink, orange or purple shades. Properly cared for they can live for many years, reliably reblooming to celebrate each holiday successive season.

PAPERWHITES

Paperwhites are also called white narcissus or paperwhite narcissus. These small, upright blooms grow from bulbs and can be several inches tall. They are often arranged in groups to create a snowfall effect when they flower, and binding the stems with ribbon adds an extra festive accent to the plant.

ROSEMARY

Rosemary is a fragrant and delicious herb. Rosemary is often trimmed into a tree-shaped bush to be a fun holiday gift. Not only are these beautiful plants, but they can be used to deliciously season a wide variety of savory holiday meals, making them just as practical as they are attractive.

NORFOLK ISLAND PINE

In Texas these pines can be beautiful house plants with the soft, pliable needles and spreading branches. They can be decorated as living Christmas trees or even grown to plant outdoors in the landscaping. They do not do well as outside plants in our growing area.

TEXAN GARDENING

CYCLAMEN

A low mounding perennial with broad green foliage. The red, pink or white blooms of cyclamen are stunning decorations for the holidays. These plants will bloom prodigiously for weeks, and need very little care to stay beautiful all season long. In South Texas, cyclamen will thrive in your outside garden beds as long as they do not get direct sun for too long.

KALANCHOE

Kalanchoe is a winterblooming succulent. Ka lanchoe brings a beauti ful touch of the tropics to winter homes. The flowers sprout in tiny clusters that may be yellow, peach, pink or other shades. New plants can easily be grown from the cuttings of healthy, vibrant plants.

LUCKY BAMBOO

The ultimate in easy-care, hard-to-kill plants, Lucky Bamboo arrangements are available with different numbers of stalks as well as elaborate twists, turns and curls. A more exotic option for a holiday gift, these plants will always be welcomed and appreciated.

Any house plant will work as a holiday gift. A plant doesn’t have to be a traditional holiday option to be a good gift choice. Select the gift recipient’s favorite plant types, or choose any plant they might enjoy. Succulents, air plants or even heirloom seeds are all fun choices that can be thoughtful gifts.

SOME TIPS FOR GIVING PLANTS AS HOLIDAY GIFTS

• No matter what plant you give as a holiday gift, you can add special touches to make it a more meaningful present.

• When selecting your gift choose only a lush, healthy plant, and carefully trim off any wilting or discolored foliage or blooms as needed to help the plant look its very best.

• Consider adding a top dressing to cover the soil and create a neat appearance. Gravel, moss, marbles and crushed shells are lovely options for dressing the spoil.

• You should water the plant two or three days before giving it away so it will be lush and vibrant but will not be leaking any excess water or wet soil when you give it to the recipient.

• It is very thoughtful to include the plant’s care instructions with the gift so the recipient will know how to keep the plant healthy and thriving long after the holidays.

• You can add your own special touches by decorating the pot with a foil cover, ribbons or other accents to give it a festive presentation suitable for a gift.

THE GIFT THAT MISSED

It was very thoughtful for our acquaintance to give is that lovely hibiscus but it was a gift that didn’t work out for us. If she could have been more observant of our gardening style she may have noticed that we had a garden bed full of less dramatic Texas tough plants. Had she given us a Mexican Bird of Paradise (aka Pride of Barbados) I promise you that her gift would still be thriving next to my front door today, reminding me of her thoughtfulness and kindness every time I went out into my front yard. Like all meaningful gifts it is the selection that matters most.

newsletter, a monthly (except January) publication covering the challenges and solutions of gardening in South Central Texas’s unique growing zone. It’s available on-line at no charge at https://www.milbergernursery.com/newsletter-archive/

MARC HESS is an author whose latest novel, “The Gillespie County Fair,” is available on Amazon. It’s a riveting story about the gentrification of rural Texas. He is also the editor of Milberger’s Gardening South Texas

GLÜHWEIN HOT MULLED WINE….

A WONDERFUL HOLIDAY TRADITION

Ingredients

• 1 Semi Dry bottle of Red Wine, like Chianti, Burgundy, or Cabernet Sauvignon, etc… (700 ml to 1 liter)

• ½ cup turbinado or white granulated sugar

• ¾ cup water

• 1 sliced Orange

• 1 sliced Lemon

• 20 whole Cloves, whole

• 1 Bay Leaf

• 2 whole Star Anise

• 10 Juniper Berries, optional

• 3 sticks Cinnamon (have some to go into each cup)

• Rum, optional

• Honey, optional

Instructions

1. Pour the sugar into a large pot, add the water and heat until the sugar melts and has completely dissolved.

2. Reduce the heat and add the spices 3. Add the wine

4. Cut the orange and lemon into thick slices and add all into the pot.

5. Let this barely simmer for about 15 minutes.

6. Add more wine to taste if needed, make sure the temperature of the Glühwein doesn’t exceed 70°C / 158°F.

7. Remove the fruits and spices before serving.

8. Serve hot in a mug, maybe add some honey and a stick of cinnamon.

9. For an extra kick, add a shot of your favorite rum per serving Enjoy and have a wonderful holiday season!