@Urban Magazine: Whoopie – November 2013 Issue by Do South Magazine

NOVEMBER 2013 • ATURBANMAGAZINE.COM

WHOOPIE

CONTENTS EDITOR-IN-CHIEF Catherine Frederick MANAGING EDITOR Marla Cantrell CONTRIBUTING WRITERS Bryce Albertson Marla Cantrell Marcus Coker Catherine Frederick Doug Kelley Anita Paddock CONTRIBUTING PHOTOGRAPHERS Catherine Frederick Mark Mundorff Jeromy Price DESIGNER Jeromy Price PROOFREADER Charity Chambers

DESIGN INTERN Kristina Davis WEB GURU David Jamell PUBLISHER Read Chair Publishing, LLC

Features

16 26 38 58

58 FRESH SCENT OF FALL The simplest DIY/hostess gift we’ve yet to uncover. Make one to give away and one to keep. It could be your next favorite thing!

THE LAST DAYS OF SERGEANT GRADY Jim Grady recently traveled 5,000 miles to say a proper goodbye to his father who lost his life in World War II. His story is filled with heartbreak, the kindness of strangers, and the absolute love of family.

BUCK TRADITION Is your dressing ready for a makeover? Want to trade your green bean casserole for something with a little more pizzazz? We’ve gathered some of the best recipes of the season, along with tips to make your Thanksgiving Day a whole lot easier.

UNWIND AT STONEWIND Reconnect with nature and spend the night in a yurt. We found a gem of a place that lets you do both, in some of the most breathtaking land in Arkansas.

ADVERTISING INFORMATION Catherine Frederick 479 / 782 / 1500 Catherine@AtUrbanMagazine.com EDITORIAL INFORMATION Marla Cantrell 479 / 831 / 9116 Marla@AtUrbanMagazine.com ©2013 Read Chair Publishing, LLC. All rights reserved. The opinions contained in @Urban are exclusively those of the writers and do not represent those of Read Chair Publishing, LLC. as a whole or its affiliates. Any correspondence to @Urban or Read Chair Publishing, LLC., including photography becomes the property of Read Chair Publishing, LLC. @Urban reserves the right to edit content and images.

FOLLOW US Subscribe to @Urban! 12 issues per year for only $20, within the contiguous United States. Subscribe online at AtUrbanMagazine.com, or mail check to 3811 Rogers Avenue, Suite B, Fort Smith, AR 72903.

letter from Catherine

These days, we gather at my house. And at my house, it’s ALL about the food. Everyone has their favorite dish, and Lord have mercy if someone’s favorite dish doesn’t make it to the table! I’d hate to see what would happen if I replaced the whole turkey with a bunch of sliced sandwich meat and some white bread. That’s why we dedicated an entire section this month to holiday food. And not just any holiday food. We’re inviting you to buck tradition with some jazzed up versions of Thanksgiving Day November is finally here, which means Thanksgiving is just a

classics. We’re also offering you an alternative to a Plain Jane

few short weeks away. It also means I need to drag myself out

place card – Ahoy Maties! – and we’re showing you the most

of this candy corn coma and get busy planning. I’m not going to

adorable kids’ table we’ve ever come across.

sugar coat the holidays. I know some of you look forward to the barrage of visitors, or house-hopping from town to town, while

But that’s just beginning. We’re also taking you to a spot in

others do not. The latter would probably rather be holed up in a

Arkansas where all your worries melt away, and you can spend

closet guzzling wine straight from the bottle. At least I’ve heard

an evening soaking in a hot tub and reconnecting with nature.

there are people who do that.

We’re taking you to Rogers, Arkansas to meet a man called Babe, who started a family business that has customers as far away as

When I was a kid, Thanksgiving sure seemed easier. Probably

Denmark interested in his work.

because I did nothing but show up with my mom, then I’d run through my grandmother’s house with all my cousins, screaming

It wouldn’t be November without sending our sincere thanks to

like a bunch of wild banshees, while the grown-ups sat around

all those currently in the military, and all the veterans who’ve

talking and laughing. None of the kids ever got in trouble. I’m

served our great country. Don’t miss our story about a Fort

pretty sure the grown-ups were all guzzling their own adult

Smith man who spent his life missing the father who flew away

beverages and didn’t really care what we did - as long as no one

to fight for freedom and never returned.

lost a limb. And that’s where we leave you, with tips for the holidays Back then, the Thanksgiving meal (and the clean-up) was a lot

and heartfelt stories to help you reflect on all you have to

less stressful than it is now. My family didn’t cook anything in

be grateful for. You know what makes us eternally grateful?

the oven. Nothing. Everyone came to my grandmother’s house

Readers like you who support what we do, who tell us each

for potluck, and if you brought a dish, you took it home to wash

month how much you love these stories from the South, and

it. The meal consisted of meat and cheese trays. Chips and

send us notes telling us you’ve tried one of our recipes, read a

cheese dip. Brownies. We ate on paper plates. The truth is, we

book we recommended, or made one of our DIY’s. Thank you,

weren’t there for the food and we didn’t need fancy trimmings.

thank you, thank you. And happy, stress-free (or as close as it

We just wanted to be together.

can possibly be) Thanksgiving!

To reserve this free space for your charitable non-profit organization, email: Editors@AtUrbanMagazine.com

lifestyle

Sunday Breakfast @lines Bryce Albertson

In a corner booth, we sit side by side, thighs touching, both glancing nervously toward a manic buzzing trapped between the seat and window, fearful of the wasp that brings us closer unknowingly for the last time before the waitress kills it as our way of showing thanks for this gift of one last perfect, imperfect moment to savor together in disquieted delight.

Deborah Clark Co-owner

Yeagers Hardware YeagersHardware.com

UPCLOSE&PERSONAL Favorite food as a child? Pizza and my mom’s chocolate pie.

Work hard, play hard.

What’s the first thing you bought with your own money? When I was in junior high, our Yeagers store in Van Buren was across the street from a clothing store named Hays and King. I would walk across the street at lunch and blow my paycheck on clothes. Last book you read? And the Mountains Echoed by Khaled Hosseini. Last road trip? We took our kids to San Antonio over spring break. Strangest place you’ve called the Hogs? On a Caribbean cruise.

About Our Family Business My business is Yeagers Hardware, which I own with my dad, Ed Yeager. We have four locations in Van Buren, Fort Smith, and Greenwood. We pride ourselves on having the items that are hard to find or that we can find and special order for you. We have everyday low prices and hometown service. When you shop with local businesses, the money you spend is invested back into your hometowns. My family is proud of the ways we’ve been able to help the Van Buren Public Library, the Van Buren Boys and Girls Clubs, and the many cancer causes we support in honor of my sister, Karen Windsor. I am proud to be a third generation owner of a family business and think retail gets a bad rap! It’s a really fun job. This month we’re opening Seasons, which is a home, garden and gift store located at 910 Broadway in Van Buren. This is the site of our very first Yeagers Hardware store that my grandfather, Ernest Yeager, built in 1959. It’s also where I worked as a teen, so it’s very special to me that I’m able to continue a family business in that same spot. You’ll find everything from jewelry to outdoor lawn furniture. The exact opening date can be found on our Yeagers and Seasons Facebook pages. Come see us!

3 things Deborah can’t live without

If you could have a super power, what would it be? If I had a Jesus-type superpower, it would be healing the sick. If it was a Marvel superhero superpower, it would be flying. Most sentimental thing you own? I have a collection of gloves, pins, hankies, a locket, ladies compact, hair pins, and purse that are from my great-grandmother, grandmother, and mom that are framed in shadow boxes. What did you want to grow up to be? Interior designer, and I was for two years in Little Rock. I came back to work at Yeagers when I was twenty-four, and I honestly can’t imagine ever doing anything else. What smell reminds you of home? Roses, because it reminds me of when my sister, Karen, and I were kids. What’s the one dish you have to have at Thanksgiving? Pecan pie. What’s the last album you bought? Florida Georgia Line’s Here’s to the Good Times. What do you collect? Christmas ornaments and ornaments from various places we’ve visited on vacation. I also collect quotes, anything from friends’ funny quips to inspirational quotes. Is there any item of clothing you wish would come back into fashion? It wouldn’t be fashion, but I sure loved my 80s big hair! Who was your favorite teacher? I had two favorite teachers at Van Buren High School, Mr. John Cutsinger, my journalism teacher, taught me so much about writing, and my art teacher, Mrs. Tonia Holleman. She was a fabulous teacher, and all the kids thought she was really fun and cool. Favorite Bible verse? Paul’s letter to the Corinthians, 1 Corinthians 13: 4-8, that starts with “Love is patient and kind.” I’m not very patient so I have to remind myself of that and all of the qualities love has that I need to work to exhibit. What was your first car? A silver Chevy Malibu that didn’t even have FM stereo or a cassette player. My kids would die. What’s the craziest thing you’ve ever done for someone? I’ve bailed someone out of jail. Favorite song from your teenage years? “Seasons in the Sun” by Terry Jacks.

Samsung Galaxy Note

Diet Coke

Post-It notes

What are the three best decisions you’ve made? I married Scott Clark in 1990, I came back to work at Yeagers in 1990, and I decided I wanted to have kids after all, when I was in my thirties.

lifestyle

Weaving Happiness @story Marla Cantrell @images Mark Mundorff

lifestyle

Jan Bryant is bracing for another winter in Arkansas. It’s a season

So when she moved to Lincoln, Arkansas from Iowa in 1989, she

she loves. Time slows down, the land around her settles in, no

was ready to do even more weaving. She bought a loom at an

longer needing mowing, no longer needing weeding, and she

auction and got serious about her craft. But at the same time Jan

has time at her loom. In a nearby room, stacks of fabric wait:

and her husband were trying to build an orchard, grow a garden,

old bed sheets, blue jeans worn soft from wear, the last yard of

and get used to their new home. “We needed seasons, spring

fabric she found in the discount bin at a local store.

and fall, and a little bit of winter. Snow one day, gone the next. That appealed to us. As time’s gone by, the orchard’s fallen off

These pieces she will turn into rugs and placemats and table

some. We have a little produce in the summer, but mostly we do

runners that she sells at the Fayetteville Farmers’ Market. She

crafts now. Me with the loom, him with his birdhouses.”

takes the material, cuts it with a rotary blade into even strips that are then sewn together to make even longer pieces. Her

Jan smiles, and her face lights up. “I’d rather be weaving than

husband has threaded the wooden wonder, and it looks as if a

weeding,” she says.

crafty spider’s been at work. Jan sits at the loom, weaving the fabric in and out of the perfectly spaced heavy thread. When

At eighty-one, she finds the work gratifying. She feels lucky

she reaches the end of a line, she pulls the wooden bar toward

that she hasn’t suffered from any aches and pains that make

her to tighten the weave and keep it even.

weaving difficult. “I don’t have carpal tunnel,” she says, “so that’s a blessing. Sometimes my back gets tired, but that’s about it.”

Today she’s working with a peach colored sheet patterned with butterflies. As the placemat starts taking shape, the

At the Fayetteville Farmers’ Market, customers often snap

butterflies disappear and a subtle pattern emerges. Jan loves

pictures with Jan. She brings her portable loom with her,

this transformation, taking what’s ordinary and turning it into a

so passersby can see how her products are made. There is

thing of beauty.

something endearing about her; she has a grandmotherly voice, soft and gentle. Often she wears a bonnet to shield her from

Another thing she enjoys is taking old clothes mass produced

the sun. And always, always, her hands are moving. The crowds

in other countries and turning them into something created

seem to love that there’s a story behind the things they buy.

by hand in Arkansas. “I keep those clothes out of the landfills,

But it’s what happens when they take her products home that

which is important to me,” Jan says. “I only use reclaimed

makes Jan really happy.

products, something I truly believe in.” “I have so many repeat customers. They’ll tell me that my rugs Her love of weaving began when she was still living in Iowa,

or placemats last much longer than anything they can buy at

working as a home economics teacher. She had a small loom

the store.”

in the classroom, and she enjoyed using it. “I wanted to take lessons at a studio but I didn’t have an appointment. When I

Jan’s weaving has also spilled over into her family life. Now, on

went, they handed me a book to read. So, I learned from a book.”

vacations with her husband, they’ll find themselves scouting out resale shops and places like Goodwill. “My husband’s

It wasn’t long before Jan was weaving rag rugs. “I remember

become as good a rag hound as I am. He can tell what’s going

when I was a kid,” Jan says, “we’d go to the church bazaar and

to look good when it’s woven. That’s one of the best parts of

get rugs to put on the floors. Things weren’t carpeted then;

weaving; you never know how a pattern’s going to turn out. And

there was a lot of hardwood. And the rugs were decoration then.

people have started giving us rags. I weave a lot of bed sheets

Of course, at that time, homes weren’t all color coordinated. You

into placemats because they’ve been washed and washed and

used what you had. I always identified with that kind of thing,

are really soft. And one of my best sellers is a rug I make using

and with handwork.”

what I call a hobnail bedspread, with all those little puffs that make it like a foot massage to walk on.”

lifestyle

Jan Bryant

The only place Jan sells is at the Farmers’ Market. Word has

their grandmother weaving. And I always say, ‘Where’s that loom

spread about her products and she can hardly keep up. That’s

now? Is somebody using it?’ Oftentimes they’re stored away. I

why she waits for winter. The market on the Square shuts down

want people to keep the craft going. It’s not hard to do. And now

on November 23, and that gives Jan time to replenish her stock

there’s YouTube, so there’s really no excuse.”

for spring. It takes her about a day to weave a rug. It takes longer to get the rags ready for weaving. “A basic sheet will just barely

With that, Jan returns to her latest project. She is smiling,

make four placemats, so if I want a set of six I have to weave

sitting here at her loom, happy to be working, happy that she

something else in with it. Decisions take a little while. What goes

loves her work.

with what. And that’s before I have to cut it into strips. It makes me go to my rag room, and I do have a rag room. I have plenty of things in there, but there are times when you just can’t turn something down. I’ll think, I’ll never see this again, and I grab it.”

Jan sells her products exclusively at the Fayetteville Farmers’ Market at 101 West Mountain Street on

No one would fault Jan for taking the winter off, maybe heading

Saturdays from 7-2, through November 23. If you can’t

to Florida and sitting on the beach. But that wouldn’t suit her at

make it, don’t worry, she’ll be back in the spring.

all. “It’s really good if you like to work and you have work that you like. That’s a real blessing for me.” If Jan has one wish at all, it’s that others take up the craft. “I have people come by and talk to me. They’ll tell me they remember

Why you should adopt a cat 1. They’re pretty low maintenance. 2. You can become a YouTube® sensation. 3. They bathe themselves, saving you the trouble. 4. Have hours of fun with a simple laser pointer.

5. They make great couch potato buddies. 6. They entertain themselves. 7. They entertain you while entertaining themselves. 8. You’ll save a life. Enough said.

Casper F

Ginger M

Isabella

Pumpkin & Snowflake Kitties and Kanines Veterinarian Clinic 4900 Rogers Avenue Suite 100H Fort Smith, AR 72903

479.434.4740 info@kittiesandkanines.org kittiesandkanines.org

Mr. Big

Mon-Thur / 7am – 5pm Fri 8am – 5pm for scheduling appointments.

Penelope Kitties and Kanines is an affordable spay/neuter clinic. The clinic has two professionally licensed veterinarians and utilizes state of the art surgical equipment. Help control the pet population. Have your pets spayed or neutered.

lifestyle

Holiday Pet Safety

What You Need to Know to Keep Them Safe The No-No List for Dogs & Cats 55Fatty foods. They can lead to dangerous conditions such as pancreatitis.

55Dressing/stuffing. It contains onions, which are toxic.

55Tomatoes. They are toxic. 55Chocolate. The darker, the worse it is. In the

worst cases, it can cause cardiac arrhythmia which can lead to death.

55Grapes and raisins. They can cause kidney failure.

55strings. Especially that hold the turkey together. The pop-up thermometer can also cause problems if ingested.

55alcoholic beverages. Keep out of reach. 55bones. No bones, especially poultry. 55Spicy foods. They are especially bad, and cats are sensitive to sage.

Other Hazards Household plants. They can be toxic, especially ornamental and bulb plants. This includes plants you bring into your home for the holidays, and outdoor plants that you bring indoors during winter. Human medications. Drugs accidentally dropped on the floor can be eaten by pets and are toxic. Toxic Materials & Household Cleaners. Cats can walk through toxic materials outdoors or in garages and get it on their paws. When they bathe themselves, they ingest the toxic materials. Household cleaners are also hazards.

Small Objects. Cats tend to be attracted to small objects such as strings, such as ribbon and tinsel, and small decorations. These can be ingested and become lodged in their digestive system.

55aluminum foil. Dispose of it, as well as plastic

wrap and waxed paper. Cats can ingest pieces while licking.

55Leftovers. NO leftovers, especially those that

have been in the refrigerator for an extended period of time.

Golden rule. If you won’t eat it (expired food, fat, bones) don’t feed it to your pet.

What To Watch For 55Lethargy 55Vomiting 55Diarrhea

Leaving for the Holidays? If boarding your pet, be sure to reserve a spot at your favorite kennel or vet’s office early as they fill up quickly. If your pet prefers the comforts of home, ask a family member or neighbor to care for them in your absence or inquire about local pet sitting services.

Pet Emergency? The Emergency Animal Clinic in Fort Smith, Arkansas is open from 6pm until 7am, seven days a week, including holidays. Call 479.649.3100. Contact your veterinarian for your local emergency clinic.

55Change in level of play or activity If your pet is vomiting, try withholding food and water for a few hours, up to half a day, depending on the size of your pet. Gradually reintroduce small amounts of water and if they can keep it down, slowly add in bland foods. If they continue to vomit and/or have diarrhea, consult your veterinarian immediately to avoid dehydration and further complications. If your pet cannot hold down water, you should consult your veterinarian immediately.

Special thanks to Eastside Veterinary Hospital in Fort Smith for providing some of our pet safety tips.

lifestyle

Fresh Scent of Fall

Freshen the air in your home after a

@diy Marla Cantrell @image Jeromy Price

holiday guests with ingredients you

day of cooking or in preparation for most likely have in your pantry. Your home will smell fresh and clean, some might say just like the inside of the Williams Sonoma Store!

1 lemon sliced 2-3 sprigs rosemary 1 teaspoon vanilla

Slice lemon and place into a saucepan filled with water.

Break two sprigs of rosemary into pieces and add to pan. Add vanilla.

Simmer contents, adding water as it evaporates.

lifestyle

Pump Up Your Locks @diy Catherine Frederick @image Jeromy Price

Pumpkin is everywhere this season, even in your hair! Itâ&#x20AC;&#x2122;s full of potassium and vitamins A and C, making it an excellent conditioner for dry hair. Youâ&#x20AC;&#x2122;re just three ingredients away from an indulgent, make-at-home hair mask, perfect for fall!

1 cup pumpkin puree (NOT pumpkin pie mix) 1 cup plain yogurt 2 Tablespoons honey

Combine all ingredients in a bowl. Stir until smooth.

Apply the mixture from roots to ends of hair. Wrap hair in a towel or shower cap and leave on for thirty minutes. Rinse well with warm water, shampoo and style as usual.

lifestyle

Place at the Table @diy Catherine Frederick @image Jeromy Price

I love the rustic look and feel of burlap. These placemats can be easily personalized for any occasion and are a cinch to make.

Burlap (2 yards will make six 14” X 20” mats, with extra for potential mistakes) Chipboard letters Magnum Black Sharpie® Fine Point Sharpie® Scissors Dritz® Fray-Check

Measure and mark a 15” X 21” rectangle on the burlap. The extra inch is to allow for the fraying on the edges. Cut out the shape and repeat for the number of placemats you need.

Starting at one corner, pull one string of burlap away from the mat to fray the edge. Continue to pull single strands until the desired amount of fray is reached. I pulled 5-6 strands from each edge.

Make a list of words you want to spell on each mat. I chose words such as Eat, Chow, Dine. But you may prefer the names of your family, or words such as Thanks, Grace, Love.

Place several sheets of newspaper or card stock under each mat so the Sharpie® will not bleed through to your table. Place the chipboard letters on the burlap in the location of your choice. Using a fine point Sharpie®, trace around each letter.

Using the Magnum Sharpie®, fill in each letter.

Line the inner edges with Fray-Check to keep the mat from fraying any further.

entertainment

Her mother is preparing supper in their small upstairs kitchen while her older brother, Gabe, is studying, already planning on joining the priesthood. In the street below are the scents of fresh baked bread carried by shoppers on their way home in the fading light and the sounds of the subway beneath their feet. This is home, this neighborhood of Catholics who attend the same schools, fast before Sunday mass, and hold the priests and nuns in high esteem. It is also home to blind Bill Corrigan, who was gassed in World War I, and whose mother brings him down to the street to sit in a straight back chair to be the umpire for the stickball games. And there is Walter Hartnett, who wears a lift in one shoe because of a congenital defect, and who will one day break Marie’s heart when he marries a judge’s pretty blonde daughter with good eyesight. As Marie grows older, she begins to wonder if she’ll ever marry, if anyone will ever love her. On a long walk through the neighborhood, her brother Gabe, who did become a priest, but left it soon after, tells her, “ Someone. Someone will.” Marie finds a job working as a receptionist for the neighborhood undertaker, Mr. Fagin, and there she stays for thirteen years, becoming the person who consoles and assists during the wakes, comforting mourners in their grief. Upstairs, on the third floor, Mr. Fagin lives with his tiny old mother in an immaculate

Someone: A Novel

By Alice McDermott Farrar, Straus and Giroux: $25 @review Anita Paddock

apartment filled with Irish lace and vases of rearranged funeral flowers. His mother greets Marie when she visits with a warm, “What’s going on downstairs?” During tea, Marie learns the ins and outs of the neighborhood’s present and past from the retired nuns who visit daily with Mrs. Fagin. She learns who

drinks too much, who is a skirt-chaser, who keeps a tidy home.

Nominated for three Pulitzer prizes and the National Book

It is the poignancy of the pronoun, someone, that propels this

Award winner for Charming Billy, Alice McDermott once again takes

novel, as the word, no doubt, propels all of us who at one time

her readers to Brooklyn and its Irish Catholic neighborhoods. Set

or the other has wondered if we will ever find love.

his novel is a masterpiece about ordinary people, told

That there is a grace of a shared past.

in a simple, yet extraordinary way by a brilliant novelist.

during the forties and fifties, it opens with Marie sitting on the stoop of her townhouse, waiting for her father to emerge from the subway after a day’s work. She is a shy seven-year-old with bad eyesight who whiles away this time of day by watching the neighborhood boys play stickball in the street.

entertainment

Submit your events to editors@aturbanmagazine.com

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Veterans Day Parade Saturday, November 9 // 1:30PM // FREE Fort Smith, AR // Chaffee Crossing Join the Fort Smith Museum of History in honoring veterans of our great country. Photos, uniforms, and memorabilia will be on exhibit, along with recorded interviews with local veterans. All veterans and their families are invited to share stories. This event is free and will be held at Chaffee Crossing in Fort Smith. Parade begins at the intersection of Taylor and Ward Streets.

Memphis Saturday, November 16 // 8PM // Tickets are $52 and $55 Fort Smith, AR // 479.788.7300 // uafs.edu/seasonentertainment/memphis Get ready for a blast from the past! The Tony Award®-winning Broadway musical Memphis comes to Fort Smith. Witness a tale of fame and forbidden love with explosive dancing and incredible music. Don’t miss this amazing event held at the Fort Smith Convention Center.

The Addams Family Musical Monday, November 18 // 7:30PM // See website for details Conway, AR // 501.450.3265 // uca.edu/reynolds Come see that beloved - and creepy - family we all love come to life on stage. This musical adaptation of the classic TV show tells the story of Wednesday Addams’ coming-of-age and finding a “normal” boyfriend. Meet the family at the Reynolds Performance Hall.

20th Anniversary Holiday Market November 21 – 23 // 9AM // See website for details Fort Smith, AR // jlfs.org/jlfs/holidaymarket Take part in this 3-day unique shopping experience. This special event features local vendors, a girls’ night out, Santa Claus, and snacks for the kids. Shop dozens of booths for holiday items, clothes, cooking items, and much more. There will also be a drawing to win a $3,600 gift certificate for Newton’s Jewelers. This event will be at the Fort Smith Convention Center.

entertainment

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Wild Winter Country November 22, 2013 – March 31, 2014 // See website for details North Little Rock, AR // 501.753.8600 // wildrivercountry.com Winter takes hold of this family water park with a polar bear playground, snowball alley, s’mores fire pit, and much more. Build snowmen and throw snowballs…with real snow! Go snow tubing and see Santa during the holiday season. Wild River Country is located in North Little Rock.

20th Annual Lights of the Ozarks November 23 – December 31 // See website for details Fayetteville, AR // 479.521.5776 // thelightsoftheozarks.com Enjoy an amazing winter wonderland of lights on Fayetteville’s Downtown Square. The spectacle kicks off with the Lighting Night Parade and will feature nightly carriage and pony rides, fresh hot chocolate and festive holiday music.

Ice Skating at Lawrence Park November 23 – January 20 // $3 per skate session, $2 for skate rental // see website for details Bentonville, AR // 479.464.7275 // bentonvillear.com It’s a winter wonderland at Lawrence Park! There’s ice skating, a drop off location for letters to Santa, and free Friday movie nights, featuring Christmas classics. On November 23 there will be free skating, and a skating exhibition from the Arkansas Figure Skating Association. You can even have your picture made with Santa on December 14.

Happy’s Christmas Train November 30 // call for pricing Van Buren, AR // 800.687.8600 Create family memories that will last a lifetime! Happy’s Christmas Train departs from the Van Buren downtown depot twice on November 30 for a two-hour trip filled with holiday cheer. Wear your pajamas, have your photo made with Santa, and if you choose, you can eat aboard this grand old train. Better still, your ticket helps support Operation Christmas Child, which sends much needed items to deserving boys and girls across the globe.

entertainment

bond that keeps couples together even when the best laid plans get dashed. The album continues to build, one great song after another. “Washing Dishes” is one of the best, the instrumentals perfect, Johnson’s laid-back voice carrying you away with the story of a dishwasher and his dreams of making it big one day. Even “Ones and Zeros,” which takes a look at our poor treatment of the earth and the possible outcome if we don’t straighten up, is sung so beautifully it’s easy to overlook the severity of the lyrics. If Johnson’s been accused of anything, it’s being too mellow. It’s not criticism that particularly troubles him. He’s heard too many fans tell him they listened to his music while in labor, or they played his music at their weddings. Even Steven Colbert weighed in, coming backstage when Johnson recently played on his show. Colbert walked up to Johnson and instead of shaking hands began to sing every verse of “Sleep to the Static,” one of his previous hits. Colbert then told Johnson it was that song, along with a piece of classical music, he played every night when he visited Iraq, just before falling asleep. It wasn’t an easy song to sing and Colbert did it wonderfully, Johnson

From Here to Now to You Jack Johnson Bushfire Records, $1150 @review Marla Cantrell

said in a recent interview, adding that Colbert’s comments were life changing for him. He looks back on his childhood in Hawaii, learning to surf at five, learning the guitar at eight, and is thankful for both experiences. He started writing songs at twelve, and the guys in the band are

all longtime friends. Now, as a father of three, he loves the time

his signature acoustic guitar, and a voice that’s been called

As for his music, he still sees it as his hobby. There’s so much

everything from mellow to meditative. There may even be a

bliss in it that it can’t be work. His formula is spot on. This is his

little Jimmy Buffet influence going on. But then there’s his

fourth #1 album and his fan base continues to grow. Give From

determination to leave each city on his tour a little better. He

Here to Now to You a try. It’s the perfect music for this month of

does that by teaming up with local charities, donating to four or

Thanksgiving, mellow and reflective and absolutely heartfelt.

ry to pick just one reason to love soft-rock superstar

between albums when he’s writing at home, and teaching his

Jack Johnson. The obvious is his music. His latest album,

kids to care for the earth the way he does.

From Here to Now to You, is filled with gorgeous lyrics,

five in each location. It’s estimated he’s given $25 million away since 2008. He also has a Farm to Stage program, which brings local organic food vendors to his shows, and sets up water stations to encourage his fans to bring reusable water bottles. None of that philanthropy would be possible, though, if Johnson weren’t a brilliant singer/songwriter. He starts this album out with a happy number called “I Got You” that celebrates the

I Rate It

people

The Last Days of Sergeant Grady @story Marla Cantrell @images Jami Coleman

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The small black-and-white photo of a cross erected in Belgium in the 1940s is what Jim Grady remembers most about his father. The image shows up in Jim’s birthday pictures, tucked inside the frame of a larger picture that’s on the wall just behind him. In the foreground is Jim, who’s turning three. He’s smiling, blowing out his candles. But when the camera’s put away, he asks the question he always asks: “Where is my dad?” Jim was two years old when his father died in a German prisoner of war camp in the last months of World War II. It wasn’t until he reached school age that he realized there were other children just like him. “A lot of kids were in the same situation as me, who lost their dads in the war,” he says, recalling several of his Fort Smith classmates. “We knew about each other, but we didn’t talk about it a whole lot. “I did know that my dad, Staff Sergeant James Russell Grady, was in the Army, 422nd Infantry Regiment, 106th Infantry Division, out of Fort Sill, Oklahoma, and that he was captured on the first day of the battle, along with 3,000 other soldiers, toward the end of 1944. The Battle of the Bulge was the culmination of World War II, and my dad was twenty-seven, probably a little older than many of the soldiers. I was told he was a cook. I don’t know how long he was in the Army; I never thought to ask.” The household Jim grew up in was decidedly female. His mother worked at the Dodson Avenue Pharmacy. His grandmother, often ill, lived with them intermittently. And money, he remembers, was especially hard to come by. “We didn’t have a car until I turned sixteen,” he says. What he did have were three uncles, each married to his mother’s sisters. They made sure Jim learned to play baseball, that he knew the basics of car repair, that he had someone to go fishing with. “I was an only child. Uncle Carl, Jack, and John were married to my aunts Dora, Cora, and Flora. They weren’t blood relatives but these three men loved me,” Jim says, and the tears start. “I’m thankful I had them.” As the years passed, Jim researched the war, trying to piece together what happened to his father. He had his father’s hat, one of his dearest possessions, that he kept with him always. He had the notice brought by two officers who parked down the street and walked solemnly up to his house, letting his mother know that on March 6, 1945, Staff Sergeant James Russell Grady died. At the time he weighed only eighty-five pounds, and he had pneumonia. The winter that began in 1944 was the coldest on record in Germany. Jim imagines his young father struggling to keep warm. Maybe he had one wool blanket to help. Jim will never know.

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“My mother’s buried at the National Cemetery in Fort Smith, at his memorial. His name is on the front and her name is on the back. I took a picture of it before I went over there. People sometimes ask me why I didn’t have him brought home. Well, first of all, I was two when he died; I never thought of it. But now that I’ve been, I’d never do it. My father belongs with these men he fought with. He belongs with the men he died with. “It feels like you’re on sacred ground there. It’s serene. Not a blade of grass out of place. It’s an honor to have him there. There’s so much thought that went into Ardennes. My dad’s on row 33, right on the end. If you went up in a plane and looked down from the air, all the headstones form one big Greek cross.” Jim looks away for a second. When he starts talking again, he speaks of the kindness of the Belgium people. Townspeople adopt the graves, coming regularly to visit. He thinks of those visits often, of the strangers who honor his father while he’s 5,000 miles away. Jim Grady

When the day was done, Jim was weary. The visit had taken a lot out of him. But touching the stone that showed up in so many of

What he did know was that he needed to see the hallowed

his earliest memories made the trip worth everything. He felt as

ground where his father was buried. This June, accompanied by

if he knew more about his father at that moment than he ever

his wife, his daughter, Jami Coleman, and her family, he traveled

thought he would. And during the entire visit, his mother kept

to Belgium to see the land of his father’s last days.

coming to mind. She finally remarried twenty-seven years after his father’s passing. “She married her first boyfriend, who’d lost

When they arrived at Ardennes American Cemetery in Neupre,

his wife to cancer.” Jim smiles. “That was good for her,” he says.

Belgium, a light rain was falling. Jim looked around at the white crosses, the lush grass, the carefully manicured grounds. “It

As for Jim, his life has been remarkable. He married Margaret

seemed like the Garden of Eden,” he says. They were met by

fifty years ago, and the couple has three children: Paula, Jami,

two officials who briefed them on the battle that claimed so

and James Russell Grady, who’s named for Jim’s father. “I did the

many of the Allied forces. “Sixty-five thousand died,” Jim says,

best I could with the kids,” Jim says. “I tried to be a good father.”

“and 5,300 are buried here.” He’s been much more than that. His daughter Jami says he The officials also took the time to place an American flag on

coached their softball teams, was their spiritual leader, and

Jim’s father’s grave. They then took sand from Normandy Beach,

biggest supporter. He taught his children to be honest, and

where many of the Allied soldiers arrived to fight, and smoothed

faithful, and to hold dear the family they’d been given.

it into the carving on the cross, so the family could easily read the inscription on the stark white marker.

One day, Jim says, he’ll see his father again in heaven. He imagines what it will be like, the reunion of a son to a father

It was overwhelming for Jim. “I stood there and I felt like I’d

he never got to know on this earth. There will be plenty of time

been there before,” he says and begins to weep. “Dog-gone it,”

then, he says, to get to know the man who is a hero to Jim. Who

he says, but the tears won’t stop. “It had been sixty-eight years

is a hero to every one of us.

ago and it was still hard. I felt so sorry, so hurt for my mother.

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YOGA

with Terri and Miles @story Doug Kelley @images Jeromy Price

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“OK, Miles, let’s start.”

After a few minutes, she says, “OK, one leg long, one leg in,” and

Terri Hargrove sits down on a thin blue foam mat and folds

folded beneath her. Miles follows Terri’s example. They stretch

her legs into a classic yoga pose. Next to her, thirteen-year-old

their arms out toward their toes, even though his leg does not lie

Miles Udouj drops to his own mat. They are on the floor of the

as straight, and his fingers cannot reach as far as Terri can with

living room at his parent’s home in Fort Smith. Mom Tina is on

her practiced, fluid body. “That’s good,” Terri says, and after a

her mat to just follow along, or, to be more correct, to help lead.

minute or so they switch legs.

she extends one leg straight out in front of her, leaving the other

They are ready for Miles’ yoga lesson. One by one, they go through a litany of exercises. Occasionally, “Legs crossed,” Terri says. She is twenty-seven, and sits with

Terri, or sometimes Mom, reaches over to help Miles raise his

the impeccable posture common among yoga instructors.

arms high to stretch his abdomen, or help him twist just so.

Miles, wearing a purple t-shirt and black shorts, is tall and

At every step, every move, Terri emphasizes the deep, steady

teen-age awkward, plus some, but he mirrors Terri’s actions,

breathing. “Breathe in,” and then, after a pause, the next

obediently folding his legs under him. He faces Terri, his blue

movement is accompanied by a “Breathe out,” encouraging

eyes showing anticipation.

Miles to copy her.

It is not a typical yoga studio, and not a typical yoga lesson. This

When she says, “All right, let’s make a table,” he grins and

class, with an attendance of one, is just for Miles.

dutifully supports himself on his hands and feet, raising his midsection, stomach up, to a flat, horizontal position. Terri has

Miles is autistic. Basic communication, common social graces,

him hold the pose, praising his form, his table, and Miles laughs

and ordinary day-to-day activities are challenges for him. His

gleefully at the incongruity of the pose, at his success.

parents see the yoga exercises as a way, as Tina puts it, to “smooth out” his sometimes frenetic actions, his reactions and,

Terri normally has a certain order for the various movements,

even his thoughts.

all part of the blending of mind and body, but when working with Miles she adapts her workouts to whatever seems right

He was diagnosed before he was three, and over the ten years

for the moment.

since, Tina and dad Gary tried several things in hopes of helping his symptoms, such as trying a gluten free and then a dairy free

“We do them,” she says, “in the order Miles seems ready to

diet. Any improvement was minimal.

do them.”

Then, at a class Terri teaches at Creekmore Park’s Community

Her tone of voice, too, is different. At her adult classes, she speaks

Center, Tina learned Terri had worked with special needs youth

in soft, soothing, tones befitting the peaceful music playing in the

at Ramsey Junior High School. Ever hopeful, Tina wondered if

background. With Miles there is no music, and while her voice

yoga might be beneficial to Miles. So now they spend thirty

is still calm and soothing, it is also strong and direct, the tone a

minutes one afternoon a week - “promptly at 4:30,” says Terri,

parent might use when wanting a child to listen.

“as schedule is very important to him,” - letting Miles, through motion, breathing, and relaxation, learn more about himself.

Terri has only recently begun devoting herself full time to the practice of yoga, having had other, more “mainstream” jobs,

They begin, as do all of Terri’s lessons, simply, with legs crossed

including a several year stretch as a retail purchasing manager.

under them, doing easy stretches. She and Miles rotate their

Though all along, she saw herself going in another direction, one

necks, rolling their heads, stretching arms up and then out,

more personally meaningful, and gradually she became more

then legs straight out. Throughout, Terri coaches breathing,

and more involved with the art of yoga. She found it suiting her

accenting her inhales and exhales, the deep breaths in and out

sensibilities, a fit with her all-around outlook on life.

as important to the mind as the movements are to the body.

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helps with his behavior, and he communicates better. It helps him self regulate. Smoothes him out. And he seems to be more aware of his body, of its motions. We have noticed, since he started the lessons with Terri, he understands things better, knows more of what he needs to do. Not just with the yoga, but in everything. “He also participates in other activities through an organization called Developmental Wings, like horseback riding and bowling, which he really enjoys, but I can’t say enough about the yoga. What Terri does is great, and I hope that she is able to reach out to others with similar needs. She wants to help, and we think she does.” Meanwhile, the afternoon lesson is finishing up. After some cool down exercises, a mental preparation to go back to the rest of the world, Terri turns to face Miles, and he faces her, knees almost touching. His eyes glow. Terri places her hands prayerfully together, fingers and palms touching. Miles does the same, and follows along as Terri says the valediction, “Namasté.” My soul recognizes your soul. We are the same. We are one. “Namasté,” Miles says in return.

Finally, she went to the Sivananda Ashram school of yoga, in

Terri can be reached at 479.459.2187, or visit her

Nassau, Bahamas, to become a Certified Yoga Alliance Teacher.

website at relaxinfortsmith.com

While an island paradise may seem an odd place to go for emphasis on one’s inner self, the immersion in the methods and the spirit of yoga proved to Terri that she had found her true calling. “I don’t make nearly as much money now,” she says, “but I don’t need much. I live fairly simply. I mean, I still go out and do things, out to eat, out with friends, but I just started thinking, why stay in a job I don’t like just so I can buy stuff I don’t need?” Terri, having always been confident in herself, feels good about where she is now, good about what she is doing. She is especially excited about her work with Miles. Tina Udouj clearly feels the same. “It seems to help,” she will say after the lesson, after Miles jumps off to some other thing, to his computer games, to YouTube on his iPad, to playing outside. “It

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What Babe Built @story Marla Cantrell @images Mark Mundorff

he Razorbacks are playing today and all of Fayetteville,

hardwoods that Randy finds mostly on his friend’s 1,000 acres.

Arkansas is dressed in red. At the Farmers’ Market on the

Once the trees have been harvested, they’re taken to a nearby

town square, some have hogs painted on their faces, a

mill, and then on to the Pennington’s shop in Rogers, where

few are wearing hog snouts held in place by elastic bands, and

they begin their work.

Marilyn Pennington is wearing her hog earrings. She and her husband Babe and their son Randy are manning their booth.

One of the top sellers today is the board shaped like the state of

Here, they sell cutting boards and utensils made from Arkansas

Arkansas. A couple comes by and snaps several photos on their

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phone. In a few minutes they return to make a purchase. By

from Denmark, who were going to school at the University of

ten in the morning a line has formed, filled with shoppers who

Arkansas, who bought some to take home with them. I guess

couldn’t resist these handmade products.

that’s the farthest we’ve had them go.”

Marilyn laughs as she talks to the customers. Randy is busy

The wood is gorgeous: black walnut, oak, sassafras, Box Elder,

keeping a tally of what’s selling. And then there’s Babe, who’s

ash, hickory, pecan, cherry. Many are made with multiple kinds

sitting in a lawn chair, his plaid newsboy cap pulled down low

of wood, and the contrast is striking. Randy is in charge of finding

against the persistent wind.

the trees, cutting them down, and getting them to the sawmill. “I get wood everywhere I can,” Randy says. “I have my friend’s

At eighty, this business is one of the things that keeps Babe

place with a 1,000 acres, but I’ll also stop if I see somebody

excited about life. The first piece he created was a small oval

cutting down a tree, and I’ll ask them what they’re going to do

bread board he made in his backyard shop and then took

with the logs. And people know I buy wood, so I get calls.”

inside to show Marilyn. He was already in the construction business when this happened, and he was a gifted cabinet maker. The board, pieced together with scraps from his latest job, appealed to Marilyn. And then she used it. It worked

The wood has to dry for a year or two before it’s ready to use. The boards are cut into even strips, glued together into sheets, and then run through a planer to make

beautifully, the wood giving way just

sure they’re even. After that, they’re

enough, the knives clicking along

sanded. Babe and Marilyn decide

as she cut through fresh baked

what shapes they’ll become: an

bread. She washed it gently, then

outline of a state, a rectangle,

used cooking oil to keep it in top

square, or oval. They trace the

condition.

pattern on the wood and cut them with a band saw. They sand a

Soon, Babe was making more boards than his family and friends could use. He’d spend hours in his shop, planing down the wood, gluing it together, sanding

second time, brand them with their logo and phone number, then Marilyn uses olive oil to condition them. The process takes about three weeks.

it smooth. “I was a little hesitant the first few times I used Before long, Marilyn and Randy were helping him, working

the band saw, but Babe really worked with me,” Marilyn

in the shop and helping Babe sell at local arts and crafts fairs.

says. “He gave me little things to do, and the more I did them

Since that time, they’ve sold more than they can easily track. “A

the less afraid I was. The only thing that scared me was when

long time ago we were at a craft show at the Jones Center and a

the blade would break and it made a loud noise. But I’ve never

lady bought thirty bread boards, and we were just astounded,”

once wanted to quit,” Marilyn says. “Because I just love it. I love

Marilyn says. “That was the first big sale I remember. We now

it. I love taking the boards before anything’s on them. They don’t

sell to the Capitol Gift Shop in Little Rock, and the Cowboy Hall

look like this. The minute the oil hits them, everything changes.

of Fame in Oklahoma carries our board shaped like Oklahoma.

And you sit there and look at it and you have to decide which side you want to be the right side.”

“We’ve made boards shaped like states all over the country, and we’ve made boards that look like England and Germany,

Babe is smiling while Marilyn talks. “I work all day,” he says,

and several other foreign countries. We’ll ship them wherever

“from the time I get up until six or seven at night. I had an

people want them. I’ve had people who came through from

accident with a heater filled with propane that caught fire and

Switzerland buy our boards, and we had a guy and his wife

burned my leg to the bone, so I was out until a few months ago.

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I was moving it and accidently kicked it and the fire started.”

says. And then Babe adds. “He does, and we all do quality work.

Babe shakes his head. “That was awful. Had to fly me from

We’re proud of it. We do what we love.”

Rogers to the Springfield burn unit. I was there from January to April. Marilyn and Randy had to do everything. I hated that. I like

The wind has picked up, and leaves skitter across the square.

to work. People ask me what else I do besides work. And I don’t

Babe puts a hand on his newsboy cap. The three turn back to

know. There’s nothing else I want to do.”

their customers, happy to see their handiwork leave this place and end up in kitchens as far away as Denmark. It is astounding

Just then a customer appears who has a question for Babe. “We

that the Penningtons have been this successful. They don’t

do all of this ourselves,” he says to a man holding two similar

have a website, they don’t market, but still the sales come. They

boards. “You won’t find any two alike,” Babe adds, and the man

rely on places like the Fayetteville Farmers’ Market, and phone

buys both.

calls, to keep them afloat. It is more than enough. Babe is not surprised. Create something well made, put your heart into it,

Randy points to a rectangular board, eleven by six inches, made

and good things follow. “These cutting boards will last a lifetime

of Box Elder. On each end is a handle made from cabinet pulls.

if you treat them right,” he says. “But that won’t keep me from

The board contains several small squares of wood that have

selling you two,” he says, and now he’s beaming, here amid his

been turned so the end grain is exposed. In some pieces, swirls

handiwork and the people he loves best.

of scarlet swim against the pale wood. “The red is a toxin in the tree, caused by the Box Elder beetle,” Randy says. “The tree puts off a toxin – it’s not toxic to you or me – and that only happens in female tree. It grows in the bottoms, close to water. In the dead

See the Penningtons’ products at the Fayetteville

of winter you can tell a Box Elder real easy; the twigs on the tree

Farmers’ Market at 101 W. Mountain Street on

will be bright green when all the other trees are brown.”

Saturdays from 7-2, through November 23. If you miss them this month, they’ll be back in the spring.

This is one of the perks of the job. Randy can identify any tree in Arkansas, and he’s brimming with facts most of us will never

To place orders anytime, call Babe and Marilyn at

know. Marilyn pats him on the shoulder. “He knows a lot,” she

479.631.7427 or Randy at 479.531.8398.

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BUCK TRADITION Shake up your Thanksgiving table @images Jeromy Price

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Getting Ready to Be the Boss of Thanksgiving: Make sure your bar is stocked

Set your table in advance, if possible

C lean out the refrigerator

Order f lowers for your table

P lan your menu

Schedule time to cook / bake / assemble make-ahead recipes

Prepare a shopping list

C lean as you go, and start with an empty dishwasher

Locate necessar y serving dishes, f lat ware, and glassware - set aside

Keep a list of everything youâ&#x20AC;&#x2122;re preparing on the refrigerator, so nothing gets left off the table

Kick off your day of cooking with a bit of pumpkin pie. In a glass.

@recipe Catherine Frederick @image Jeromy Price

2 oz. Fultonâ&#x20AC;&#x2122;s Pumpkin Pie Liqueur 2 oz. Kahlua 2 oz. Vodka Fill low ball glass with ice. Combine all ingredients, stir gently. Top with whipped cream and a dash of nutmeg if desired.

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Southern Style Red Cabbage Prep time: 15 min Cook time: 1 hour The sorghum and brown sugar in this recipe kick traditional red cabbage up a few notches, creating a rich sweet sauce balanced by the tang from the red wine and vinegar.

Ingredients 1 head red cabbage shredded or chopped thin 1/2 tablespoon vegetable oil 1 purple onion, sliced thin 2 McIntosh apples, cored, peeled and chunked 1 cup red wine 1/2 cup red wine vinegar 2 tablespoons sugar 1/2 teaspoon ground cloves 1/4 cup brown sugar 1 teaspoon cinnamon 1/4 cup sorghum Salt and pepper to taste Green onions for garnish

Method 1. Remove outer cabbage leaves.

Rinse cabbage head. Chop into quarters, core and shred or chop.

2. In a large pot, heat vegetable oil

over medium heat. Add onions, cook until tender. Add remaining ingredients. Cover and bring to a boil.

3. Reduce heat to low, cover and cook

until cabbage is reduced and moisture has evaporated, about an hour. Serve hot. Garnish with sliced green onions.

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Green Bean Bundles Prep time: 20 min Cook time: 45 min Kick your green bean casserole to the curb and try these green bean bundles on for size. Perfectly portioned, wrapped in peppered bacon and baked in a sauce that will have everyone asking for seconds.

Ingredients 1 lb fresh raw French style green beans 1 package peppered bacon (1/2 strip per bundle) 3 tablespoons melted butter 1/4 cup brown sugar (reserve 1 tablespoon) 1/2 teaspoon soy sauce 2 cloves garlic minced 1/4 teaspoon salt 1/4 teaspoon pepper Toothpicks

Method

1. Preheat oven to 350째F. Spray 9X13 baking dish

with non-stick spray. Wash and dry green beans.

2. In a skillet over medium heat, cook bacon just

until slices brown along the edges but are not crisp, 4 - 6 minutes. Transfer to paper towel-lined plate and let cool. Cut each slice in half crosswise.

3. In a small bowl, combine butter, garlic, soy sauce, salt, pepper, and brown sugar. Stir until sugar is dissolved.

4. Group together 6-8 green beans and wrap a half

slice of bacon around the center to hold the beans together and secure bacon with a toothpick. Place bundles in prepared dish, placing secured ends of bundles face down.

5. Drizzle soy mixture over bundles, then sprinkle 1 Tbsp. brown sugar over bundles.

6. Cover dish with foil and bake for 35 minutes.

Remove foil and allow bacon to crisp, about 10-15 minutes more. Let stand for 3 to 5 minutes. Serve immediately.

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Apple, Sausage, Kale and Sourdough Dressing Prep time: 30 min Cook time: 45 – 60 minutes The main elements in this dressing are nontraditional, but when they come together they are soul-comforting delicious.

Ingredients

1 lb sourdough cut into 1” cubes 1/4 cup unsalted butter 2 large onions 2 Granny Smith apples, peeled cored, and chopped 1/4 lb sausage, chunked (we used sage sausage) 2 stalks celery, chopped 1 teaspoon sage 1 teaspoon poultry seasoning 1/2 teaspoon celery seeds 2 tablespoons fresh thyme 1 bunch kale, leaves only, chopped 1/2 cup chopped flat leaf parsley 2 large eggs 1 1/2 cups of chicken stock Salt and pepper to taste

Method

1. Preheat oven to 300°F. Butter a large casserole dish.

2. Cube bread and spread onto large baking

sheet. Bake until dried but not browned, about 15 minutes. Transfer to a large bowl and set aside.

3. In a large skillet, cook sausage until done.

Add onions, cook until tender. Add butter, apples, celery, and kale. Cook until softened and kale is reduced but still bright green, about 3-5 minutes.

4. Add vegetables to the bread mixture. Sprinkle

in all spices, including parsley. In a separate bowl, whisk together chicken stock and eggs.

5. Add in the stock and egg mixture a little at a time,

stirring gently so that the bread is lightly moistened but not soggy. The bread chunks should still look like cubes. You do not have to use all of the stock mixture.

6. Increase oven temperature to 350°F. Pour dressing into

prepared casserole dish and bake until lightly brown and crisp on top, 45 – 60 minutes.

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Pumpkin Cake with Chocolate Ganache Prep time: 30 min Cook time: 45 min Maintain the tradition of pumpkin but mix it up a little, replacing pie with a delicious pumpkin cake topped with a decadent chocolate ganache. Did we mention there’s a layer of cream cheese frosting? Enjoy.

Cake Ingredients 3 eggs, room temperature

Frosting Ingredients

1 teaspoon vanilla

1/2 cup softened butter

2 cups all-purpose flour

6 ounces softened cream cheese

1 teaspoon baking soda

3/4 teaspoon vanilla

2 teaspoons baking powder

1 cup powdered sugar

1/4 teaspoon salt

Chocolate Ganache Ingredients

1 1/2 cups granulated sugar 1 cup softened butter

1 tablespoon pumpkin pie spice 1 teaspoon ground nutmeg

1 cup heavy cream

1 /2 cups pumpkin puree

10 ounces semi-sweet chocolate chips

Method

1. Preheat oven to 350° F. Grease and flour two 9-inch round

of cake unfrosted. Place the other cake, top side up, on top of the frosting.

2. Cream together butter and sugar until fluffy. Add eggs one

7. Prep ganache just before you’re ready to use it. Heat heavy

cake pans.

at a time. Add vanilla.

3. In a separate bowl, stir together flour, baking soda, baking powder, salt and pumpkin spice. Combine wet and dry ingredients. Fold in pumpkin puree.

4. Fill pans equally with batter. Level with a spatula. Bake for

30 - 40 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool for several minutes. Remove cakes from pans and let cool completely on a rack.

5. Cream cheese frosting: Combine butter and cream cheese.

Add vanilla. Add in powdered sugar until mixture is stiff but spreadable. If too thin, add more cream cheese.

6. Place one cake layer on a plate or cake stand. Spread cream

cheese frosting from the center out, leaving a 1/2” perimeter

cream in a saucepan just until bubbly. Place the chocolate chips in a measuring cup (I used my Pyrex glass cup). Pour the hot cream over the chips, making sure the cream covers them. Let sit for two minutes.

8. Stir until chocolate melts and mixture has a glossy sheen. 9. Slowly, working from the center outward, pour the

chocolate ganache over the top layer of cake. The ganache will be thick. Use a knife to spread. Ganache will spill out over the edges of the cake. Spread evenly over sides or let drizzle down.

10. Slice and serve after ganache hardens, about 15 minutes. Store leftovers in refrigerator.

Clean It Up ÔÔBefore Thanksgiving, clean your dishwasher by pouring a cup

of white vinegar into the bottom of the machine and running an empty load on the hottest temperature cycle. ÔÔUse powered dishwashing detergent instead of liquid, cubes or

pods. Experts say this is the best way to keep your machine in top condition.

Have your house smelling squeaky clean with our simmering potpourri

ÔÔTurn on the water in your kitchen sink and run until hot BEFORE

starting your dishwasher. ÔÔStart by washing small pieces in the dishwasher first, so if you have to

hand wash, you’ll be washing fewer pieces. ÔÔRinse any dish that held dairy or starchy food – like mashed potatoes –

with cold water first. Hot water will cause a gummy residue. Make sure to rinse all dishes before placing in dishwasher. ÔÔFill kitchen sink with hot, sudsy water. Clean as you cook. ÔÔPlace a towel in the bottom of the sink to protect glassware or fine

dishes. If using a dish drying rack, place a baking sheet with 1-inch vertical sides under rack to catch water before it hits your countertop. ÔÔBurned-on food in skillets? Add two drops of dishwashing detergent,

add water to cover bottom of pan, and boil for a few minutes. ÔÔDouble or triple line garbage cans, so you can remove the full bag

without relining. ÔÔLet others help you! If they offer, take them up on it.

Recipe on page 16

TheBestKids’ Table Seat in the House

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Red Hill Gallery 2630 East Citizens Drive #19 Fayetteville, Arkansas 479.966.4343 redhillhome.com

Monday - Saturday / 10am - 5:30pm ÑÑ Dining table painted with Old White CHALK PAINT® $425, with a French Linen CHALK PAINT® color wash. $38.50 per quart ÑÑ Charley Hoper & Todd Oldham for Fishs Eddy glasses. Set of four. $32 ÑÑ Dining chairs painted in Provence CHALK PAINT® with linen covered seats. $95 each ÑÑ Decorative burlap acorns. $14 each ÑÑ White high-rimmed plates. $8-12 ÑÑ ACME orange-striped paper straws. $6.50 for 24 ÑÑ Fishs Eddy tea towels. $18 each ÑÑ Acadia wood caddy. $28 ÑÑ Vintage style dessert cups. $4.50 each ÑÑ Mini-chalkboard signs. $6 each ÑÑ Fishs Eddy notebook paper cheese board. $27.50 ÑÑ Small white ceramic milk jar. $8 ÑÑ Oval mirror. $24-34 ÑÑ Antique high chair painted in English Yellow and Duck Egg CHALK PAINT® by Annie Sloan. $85

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Open Thursdays between Thanksgiving and Christmas 10am - 9pm ÑÑ Our Family Rules wall sign. $74 ÑÑ Locally made bench painted with Kitchen Scale Miss Mustard Seed® Milk Paint. $89 bench, $25 per quart of Milk Paint ÑÑ Embroidery tea towel. $20 ÑÑ Boxwood wreaths. $25 ÑÑ Small decorative pears. $1 each ÑÑ Glass cake plates. medium $38 large $50 ÑÑ Turquoise ceramic vase. $59 ÑÑ Tall glass footed cylinder. $105 ÑÑ Frog bottle opener. $16 ÑÑ Extra large oval white bowl. $86 ÑÑ Boy and girl Thanksgiving candles. $16 ÑÑ Burlap table runner with burlap ruffle. $36

Ahoy! @diy Catherine Frederick (adapted from Dandee Designs) @images Jeromy Price

The perfect craft just sailed into view. Handmade place cards for your Thanksgiving table. Wait, thereâ&#x20AC;&#x2122;s more. These boats carry cargo - chocolate!

Materials

Templates (AtUrbanMagazine.com)

Method

1. Print templates. Trace onto

Glue gun and glue sticks

card stock and cut out. Fold as indicated, glue ends together with hot glue. Secure ends with tape.

Hole punch and scissors

2. Write name on sail. Punch a

Brown and white card stock Bamboo skewers

Chocolate rocks (purchased from Candy Craze) Black pen Japanese Washi tape (optional)

hole in the top and bottom center of the sail.

3. Break bamboo skewer to

desired length. Glue blunt end of skewer onto inside bottom of boat. Hold until set. Thread skewer through sail.

4. Pour chocolate rocks into each boat.

taste

DKone Eggrolls Where the eggrolls are just the beginning

@review and images Catherine Frederick

It all started four years ago in Oklahoma with a family and a food truck. Andrew Douangmankone and his family are no strangers to hard work, so when the Whirlpool layoffs came crashing down, the family rolled up their sleeves and rolled out a new plan. Eggrolls. His parents, aunt, and uncle took a family eggroll

Style Limited seating. Take-out is the majority of their business.

Cuisine

9501 Rogers Avenue Fort Smith, Arkansas Monday – Saturday 11am to 9pm Sunday 12pm to 6pm 479.242.9517

Family recipes. Large portions. Made fresh-to-order. Great prices. Substitutions allowed.

years, added fried wontons, fried rice, and a food truck. DKone Eggrolls was born. It’s been thriving in Oklahoma, east of Muldrow ever since. The family opened a second location in 2012. This time, it’s a brick and mortar restaurant in Fort Smith, Arkansas on the east side of town. Andrew, along with

Authentic Asian cuisine.

You’ll Find

recipe they’d been making for more than twenty

Eggrolls and Wontons: $.45 – $.59 each or sold by the dozen Chicken Sticks, Soups: $3.49 – $4.99 Fried Rice: $4.99 – $6.99 Stir-Fry: $5.99 – $7.49 (comes with steamed rice) Combos: $5.29 – $6.29 (comes with chicken fried rice)

his sister and other family members, manages this location. And this location has much more to offer than just eggrolls. Don’t misunderstand, eggrolls still have their place in the business. Andrew estimates he hand rolls anywhere from 300 – 600 per week. That number jumps to 1,000 on Thursdays when eggrolls are only $.50 each. But beyond the eggrolls, Andrew is cooking up even more family recipes as their menu continues to grow.

Special Trays (fried rice, Lo Mein, orange chicken): $15.99 – $22.99

Andrew says, “We cook what our family eats. We

Special Platter: $21.49 (15 eggrolls, 10 chicken sticks, 8 wontons)

on the menu, chances are we can make it for you.”

Sunday Football Platter: $39.99 (30 eggrolls, 20 wontons, 1 tray chicken fried rice)

cook what our customers want. If you don’t see it There’s no buffet. Everything is cooked to order, so expect a little bit of a wait. But trust us, the short wait is worth every delicious bite.

taste

Deep Fried Pork Eggrolls $.59 each or $6.80 per dozen Rolled tight and lightly fried. There’s a crunch with every bite, packed with pork and a host of chopped vegetables. Try them with one of their signature sauces, made in house. Traditional sweet and sour, sweet chili or peanut.

Egg Drop Soup $4.99 This is a large bowl of soup! Loaded with black pepper, sliced green onions and plenty of egg whites in a broth that’s not too thick.

Cream Cheese Wontons $.49 each Crispy and packed with a warm cream cheese filling.

Chicken Sticks $3.49 (3 per order) Chicken is seasoned, skewered, and deep fried. Delicious as an appetizer or as an addition to your meal.

Chicken Lo Mein $6.49 Thinly sliced chicken, soft Lo Mein noodles and cabbage, coupled with a delicious sauce. This dish is simple but packed with flavor.

Garlic Jalapeño Beef Stir-Fry $6.99 Fried garlic, chunks of onions, mushrooms and sliced jalapeños stir-fried with thinly sliced beef. The vegetables are cooked perfectly with a bit of bite to them. Spicy, but not too much heat.

Orange Chicken $6.49 Tender chicken covered with a thin, crispy coating and cooked with a hint of ginger. This is a slightly sweet dish with a delicious orange citrus sauce.

Chicken Curry Spicy $6.49 Chicken curry in a spicy, rich broth with carrots, snow peas, mushrooms, bamboo shoots and potatoes. Just the right amount of spice for those who love a little heat.

taste

Caramel Appletini @recipe Catherine Frederick @image Jeromy Price

2 oz. Fultonâ&#x20AC;&#x2122;s Apple Pie Liqueur 2 oz. Viral Salty Caramel Vodka Caramel Topping/Sauce Whipped Cream (optional) Nutmeg (optional) Rim the top of a martini glass with caramel. Combine apple pie liqueur and vodka in a shaker with ice. Pour into prepared glass and top with whipped cream and a dash of nutmeg if desired. Find other premium cocktail recipes at AtUrbanMagazine.com. Please drink responsibly.

taste

Makin’ Whoopie! Pumpkin Whoopie Pies with Maple Butter Cream Cheese Frosting @recipe and image Catherine Frederick

Maple butter cream cheese frosting tucked inside two layers of moist, pumpkin cake. Fold in the spicy fall flavors of cinnamon, cloves, and nutmeg, and you’ve got a sweet treat that’ll have them begging for more!

Ingredients For the Cream Cheese filling 1/2 cup (1 stick) unsalted butter, softened 8 ounces cream cheese, softened 3 cups powdered sugar 1 teaspoon maple syrup 1/2 teaspoon pure vanilla extract 1/4 teaspoon butter-flavored extract

For the Pumpkin Whoopie Pies 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground cloves 1/2 teaspoon ground nutmeg 1 cup sugar 1 cup firmly packed dark brown sugar 1 cup vegetable oil 3 cups canned pumpkin (puree) 2 large eggs 1 teaspoon pure vanilla extract

Method 1. Preheat oven to 350°F. Line two baking sheets with parchment paper or non-stick baking mats.

2. In a large bowl, combine flour, salt, cinnamon, baking

powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside. In a separate bowl, combine sugar, dark brown sugar, and oil. Add pumpkin puree, stir to combine. Mix in eggs and vanilla. Gradually add flour mixture to the pumpkin mixture. Stir until combined.

3. Using a large spoon, drop mounds of dough onto baking

sheets, about 1 inch apart. Using the back of the spoon, spread dough into a circle. Place pies in oven and bake until a toothpick comes out clean, about 10 – 15 minutes. Let cool completely.

4. To make the filling, beat the butter until light and fluffy.

Add cream cheese and mix until combined. Slowly sift in powdered sugar, add maple syrup, vanilla, and butter flavored extract. Beat until smooth.

5. Assemble whoopie pies by lining a baking sheet with

parchment paper. Spoon a large mound of frosting on the flat side of one pie, then top with another pie, flat side down. Press lightly until the frosting begins to spill out to the edges of the pie. Transfer to a plate and cover with plastic wrap. Refrigerate for 30 minutes before serving. Store refrigerated up to three days.

taste

That’s a Wrap @recipes and image Catherine Frederick

Turkey sandwiches are a staple any time of year, but there’s something extra tasty about leftover Thanksgiving turkey. After eating the same meal at least three times over a two-day period, it’s time to spice up that turkey a little. Try the cranberry spreads below on a wrap for a new twist on an old standard.

INGREDIENTS

2 cups leftover turkey, chopped 1/4 cup celery, diced 2 tablespoons red onion, diced 4 – 6 leaves of baby spinach 4 whole wheat wraps Cheese of choice, crumbled or shredded (blue cheese, smoked gouda, etc.) Salt and pepper to taste Cranberry spread of choice (see recipes below)

METHOD

In a bowl, mix turkey, celery, onion, cheese, and cranberry spread of your choice until combined. Add salt and pepper to taste. Line wrap with spinach leaves. Place 1/2 to 3/4 cup of mixture in center of wrap, roll as desired. Cut in half, serve.

Spicy Cranberry Spread

1/2 cup leftover cranberry sauce 2 teaspoons Dijon mustard 1 teaspoon prepared horseradish

Combine ingredients in a small bowl. Stir until combined.

Creamy Cranberry Spread

1/2 cup leftover cranberry sauce 2 tablespoons cream cheese 1 tablespoon mayonnaise 2 green onions, chopped 1 teaspoon lemon juice

Combine ingredients in a small bowl. Stir until combined.

travel

Unwind

at StoneWind @story Marcus Coker @images courtesy StoneWind Retreat

alfway between Fort Smith and Fayetteville, Arkansas, off I-540, lies a little town called Chester. There’s an antique mall, a café, and a couple of churches, one on either side of the railroad tracks, and not a whole lot else. But snake your way up the mountain, past

the part of the road where the pavement ends, and you’ll find yourself at StoneWind Retreat, a 160-acre piece of heaven-on-earth. At the entrance to the property, there’s a wooden bin with a sign that reads, “The Worry Box: Leave your worries here. You can pick them up when you leave if you want them. Otherwise, we’ll take them away.” It may sound too good to be true, but it’s not. On top of the mountain, the sky seems to stretch out endlessly, and the treetops create a blanket of color beneath the horizon. On either side of the gravel road, large stones stand like sentinels

travel

guarding the property. Where the road splits, one way goes to

elder named Black Elk that said, ‘What’s wrong with people is

the office, which is housed in a red barn. The other way goes to

they live in square houses.’ There’s a different energy in round

the yurts where guests stay.

buildings. There aren’t right angles that block your view. It’s a calming, friendly feeling.”

If you don’t know, a yurt is basically a big, round tent. It looks somewhat like a silo. StoneWind has eight of them, and they

For those who venture outside the yurts, there’s plenty to

come fully furnished with a queen-sized bed; kitchen, bath,

do, especially if you like walking or hiking. “We have trails

and laundry rooms; dishes and flatware; and coffee, tea, and

on the property, and the Ozark National Forest is our western

condiments. “All guests need to bring is their own food,” says

boundary. So you can knock yourself out,” says Suzanne as she

Suzanne Parnell, owner of StoneWind Retreat. “Most people

smiles. “Devil’s Den State Park is seventeen miles if you go up

come here to rest because they’re exhausted. So we work hard

540, or it’s a three day hike. And if you like animals, we have a

so they don’t have to. This is the place to de-stress.”

lot of deer. One night I counted forty-seven.”

Suzanne says, “Most folks close the door and say, ‘Leave us

StoneWind Retreat opened in September of 2007 and seems

alone.’” Spend a night in one of the StoneWind yurts, and you’ll

to be the perfect spot to rest, relax, and rejuvenate. That being

know why. They’re 709 square feet, and it’s 16 feet up to the

said, it almost didn’t happen. “Sometimes you have to go a long

skylight in the middle of the room. They have both central heat

way out of your way to get where you are going,” says Suzanne.

and air and a gas log fireplace. But it’s more than just the open,

“Initially, this was a different project.”

comfortable space. Suzanne says, “There was a Native American

travel

In 2004, Suzanne purchased the land in Chester with the

When the sun goes down, the stars come out. And because each

intention of building a nonprofit organization called Warrior’s

yurt comes furnished with a privacy deck and hot tub, many

Way – a place of rest, recuperation, and holistic healing for

guests spend their nights in a pool of hot water under a blanket

veterans. Construction began in 2005. “Because of some tax

of stars. “The thing people forget if they live in the city is what

issues, we had to be done in six months. Someone suggested

the night sky looks like without light pollution. Here we have

yurts because they’re very tough and guaranteed for fifteen

no light pollution, so you literally see millions of stars and the

years. They can stand up to eighty-mile-an-hour winds and ten

swirls of the Milky Way.”

inches of snow. Plus, five guys and I can put one up in eight hours.” So that’s what they did.

On StoneWind’s website, Suzanne keeps a “leaf watch” meter. “People call at the first of September to see what color the leaves

However, in 2007, the IRS wouldn’t grant nonprofit status for

are. Five percent red, ten percent yellow. It’s not scientific, but it

a place of residency like Warrior’s Way. “Our backers for the

keeps them from calling every day. People love the colors in the

nonprofit backed out, and there wasn’t time to do something

fall. But I think every season here is beautiful in its own way.”

different. The IRS did grant us nonprofit status to teach holistic healing classes, but we had these yurts and had to do something

One couple said that being at StoneWind rejuvenated their

with them for profit.”

marriage and helped them set priorities in their everyday life once they got home. “People need a place where they can go

That’s how the retreat center was born. “I couldn’t decide what

and rethink boundaries. The spiritual advice to ‘go sit on the

to call it. But the two things we have the most of here are stones

mountain’ is as old as life itself.”

and wind. There was already a place called WindStone, so StoneWind it was.” It’s turned out to be a fitting choice. “We’re

In today’s fast-paced life, StoneWind is one opportunity for

right in the middle of the Boston Mountains, and Arkansas has

people to get back to nature, reconnect with the earth, and

some of the oldest rock formations in the nation. On site, we

decide what matters most. The pleasures there are simple ones,

have a beautiful stone garden and lots of large stones that are

but perhaps they are the ones we need the most. A night under

perfect for resting or meditating.” Appropriately, one guest said,

the stars, a walk along a trail, the beauty of changing leaves – all

“This place rocks!”

these things remind us that our time on earth is limited, life is a gift, and good things are better when they are shared with the

For those that choose to spend their time in the yurts, StoneWind

ones you love.

has a DVD and VHS lending library and WiFi access. But many people go to StoneWind to get away from technology. “In nature, your spirit remembers what it feels like before we were driven by our devices. We used to deal with stressful events stretched out over time. Now we do it over a day, or an hour. Stress is higher in the cities than anybody realizes. Humans didn’t evolve emotionally or biologically to multitask at the

Rates range from $145 to $195 a night, with typically a two night minimum stay. Suggested for adults, but children allowed on a limited basis.

level we are being asked to on a daily basis. So when people

No motorcycles or ATVs (for safety and noise reasons).

come here, all that falls away.”

Bring bug spray for hiking.

Life on the mountain is much simpler. If you want, you can grill your own food or get a massage. Suzanne even offers an introductory class in meditation. “Silence is a hard thing to find. That’s why we say that silence is golden. If you don’t get some silence, you can’t hear yourself think and you don’t really know who you are. So you either have to meditate or come to a place like StoneWind.”

StoneWind also has a 1,600 square foot conference center for meetings, weddings, and receptions. They also have an on-site minister for weddings and elopements. For more information, visit stonewindretreat.com.

back story

Jesus, Lazarus, and Uncle Jake @fiction Marla Cantrell

Uncle Bud came running down the long path

I watched Mama and Uncle Bud hurry away. Bud was her kid

that connected our house to Grandma’s. He stopped at the

brother. Always in trouble. Never worked much. But he sure

gate, unhitched the rope that held it shut and didn’t stop to

loved Mama.

latch it back. If the cows got out, there’d be trouble. But that didn’t stop Bud. That didn’t even cause him to look back once

When she came back she was with Daddy, who should have

over his shoulder.

been at work at that time of day but somehow appeared just the same. When they came inside, they went straight to the kitchen.

I was watching from the pecan tree, where I’d climbed to the

Mama sat on the edge of her chair, grim-faced, unblinking. She’d

lowest limb. I swung down. Bud bounded the three rickety

taken a butter knife, working it into the groove that held the two

steps and landed on the wooden porch that shook beneath his

halves of the Formica table together, flipping toast crumbs onto

considerable weight. I followed him inside – he didn’t stop long

the surface. Daddy looked at his lap and said, “Your Uncle Jake

enough to knock – and trailed him straight to the front room

is dead.”

where Mama was clipping coupons from the weekly flyer. For a long time no one spoke. Then Mama took over. “Thirty“Lord a mercy,” Mama said at the sight of Bud, all bug-eyed and

three,” she said, her voice too high. “Just like Jesus when he

breathless. “What in tarnation?”

went to the cross. Thirty-three and never done a wrong thing in his life.” I didn’t know if she meant Jesus or Uncle Jake. “Don’t

Bud pulled a handkerchief from his pocket, wiped his brow and

seem right somehow. Bud alive. Me alive. Jake dead.”

wheezed for a second. “Sister,” he said, “Mama just took a long distance telephone call. She sent me to bring you back to her

Daddy stared at her like she was someone he used to know but

house. Pronto.”

couldn’t place. I thought he would say something. Would tell us it was all a mistake. Would laugh the way he did when we didn’t

“What happened?” Mama asked.

expect it.

Bud folded his arms. He looked at his boots. He shook his head.

Instead, Mama said, “Happened in the chicken house over by

Whatever he knew, he wasn’t about to tell it.

his house in Hope, a bucket of feed scattered everywhere, them birds gobbling it up like it was their last meal. The doctor said

“Someday,” Mama said, “I’m gonna get my own telephone and

Jake’s heart just blew up on him.” She looked away. “Always had

put an end to all this nonsense.” I looked at her hands. They

the biggest heart.” She paused, rubbed her temples, frowned.

were trembling.

“He did have the heart murmur. Kept him out of everything he ever wanted into. Even stopped him from playing football in

“I’ll be back, Carolina,” Mama said to me. I had started to tear up.

high school. You remember that, Doyle?” she asked my daddy,

That’s the kind of kid I was.

and then didn’t wait for a reply. “Six feet tall and couldn’t play ball.” And then, finally, she started to sob.

“Dry it up,” Mama said. “And go outside and get the clothes off the line. Looks like it might come a rain.”

Before that moment I didn’t know any dead people. I couldn’t

back story

imagine Uncle Jake lying cold and dead in the chicken house. I

I ran to my bedroom and sat on the bed. Daddy called to me from

got to thinking. Uncle Jake dead at thirty-three, just like Jesus.

the hallway and I sprinted toward the front room. I was so full

And then I thought, Jesus with a J. Uncle Jake with a J. I felt like

of hope I felt like I might ascend to heaven right then and there.

God was telling me to have faith, the kind of mustard-seed faith that moved mountains back in Bible times. He’d raised Jesus

But Mama’s face was puffed up, pink from crying. And Daddy was

from the dead, that was true. And then doubt set in. Jesus was

pacing, a cigarette in his right hand that wasn’t lit. He moved it

His only begotten Son. Who wouldn’t raise his own son? And

like a baton. And then he spoke. “It was a miracle,” he said. “Plain

then I remembered Him calling Lazarus back from the tomb, a

and simple. Something I expect you’ve been praying about for

man who was about as common as Uncle Jake. My own heart

a good long while, Carolina. Well,” he said, and stopped by the

started to flutter.

recliner, “now it’s done gone and happened.”

I began praying right then and there. I could see Uncle Jake

I was standing by the TV, wearing one of Daddy’s t-shirts like

undead, raised up to all kinds of glory. At home, everything was

a nightgown. I picked at a mosquito bite on my arm. I shut my

covered in a mixture of sorrow and busyness. Mama scrubbed the

eyes tight, the miracle of resurrection racing through my veins.

linoleum. Daddy washed our car. Nobody said much of anything.

“It’s Uncle Jake, ain’t it? Jesus done raised him up from the dead. Didn’t he, Mama. Didn’t he?”

The night before the funeral, Mama had her hair done in town. Put up in a French twist with little wisps of hair straggling

Mama let out her breath. “Don’t be silly, Carolina. Your daddy

behind. She slept with a pair of satin panties on her head so she

found the Lord.”

wouldn’t spoil it before morning. I went completely still. I had to force myself to breathe. I felt like She was wiping down the kitchen counter when Daddy started

every bit of air had been let out of me.

honking for her to get a move-on. I could see him through a wall of cigarette smoke in the Impala, a finger hooked inside his

Daddy sat then, right beside Mama on the faded divan. He was

one dress shirt, trying to make room for his neck and his Adam’s

usually a quiet man, but tonight he seemed to be busting apart

apple besides. I watched them leave – at nine I was too young

with his story. “It commenced during the preaching,” he said.

for funerals – and waited for the dust to settle.

“There was your Uncle Jake laid out amidst the funeral flowers. Your grandma was crying to beat sixty. I thought she’d never

I went to my room. I kneeled down by my narrow bed. I’d been

make it through the whole service, and then your Uncle Bud

praying for two days, quietly, covertly, but now I prayed out loud

slipped her a pill.” Daddy touched his throat. “Whatever it takes,

till my throat hurt. I thanked God in advance for raising Uncle

that’s what I say. Your kid dies and whatever it takes.”

Jake from the dead. I couldn’t stand the thought of him beneath the red clay earth, all alone in the darkness.

Daddy looked at me like I might agree with him. I didn’t say a word.

By the time the sun went down, I was waffling between faith and worry. I pulled a kitchen chair up to the front room window and

“That preacher was going on about dying in the Lord and

watched the traffic on the highway a few hundred yards away.

the glory of it when I seen the rafters open wide.” Daddy pointed to the spot where the picture of Jesus in the Garden

It was another three hours before I saw headlights break through

of Gethsemane hung above the TV. “There in the clouds,” he

the front window. I listened for Mama’s footfalls against the

said, “was Jesus, just like in your Mama’s picture. I never seen

waning porch, her heels clicking. In the distance I heard semis

nothing like it. I can’t recall much of the service after that. It was

drum against the blacktop. I smelled the wild onions that had

just me and Him alone in that church. He told me time had run

taken over the fence line. Daddy would be pulling them up once

out. If I wanted to get saved, then I’d better go ahead and do it.

he came back to himself. A cow could die if it ate too many.

If not, I could burn forever in the Lake of Fire.”

back story

The cicadas were busy that night, their sound so loud the whole

“And the chicken business. Lord have mercy, it’s work from dawn

house hummed. And somewhere farther away a horn was blasting.

to dawn. I was sick to death of chickens. Up there,” he said, and nodded toward the ceiling, “I fish all I want. Streams, rivers, the

“We didn’t even make it to the cemetery,” Daddy said. “I was

ocean. Whatever you can think of, you can fish. Can’t keep what

trembling, pouring sweat. Your mama thought I was having

you catch, but still,” he said.

my own heart trouble. I waited till we got out to the highway to tell her what had happened. She started quoting scripture,

I tried to reach out to him. I tried to touch his sleeve, but he rose

but it wasn’t right somehow. We drove back here,” he said, his

then, through the roof, and he was gone.

arm arcing across the room to indicate our own little town, I suppose. “We drove on down to Brother Bachelor’s, me shaking

I woke up early, and just for a second I thought Uncle Jake was

the whole way, trying to keep the Impala in the right lane.”

alive. Then the neighbor’s rooster crowed and I remembered everything. I dressed quickly and went outside. The wind was

Mama got up, walked to the kitchen and opened three bottles

rolling across our yard, the grass waving across the pasture.

of Coca-Cola.

Soon my parents would be up, and then we’d be at the creek for Daddy’s baptizing.

When she brought them back, I took mine and set it on the TV. Daddy took a swig and smiled. “I believe I was the last person

I looked up. Somewhere Uncle Jake looked down. Faith, I was

Brother Bachelor expected to see,” he said. “But it didn’t take him

learning, was a complicated thing. Prayers got answered or

long to get on the ball. He led me down the Roman’s Road, then

they didn’t. I couldn’t say why. So I did the only thing I could. I

wandered around in Corinthians, and finally landed in the Gospel

climbed the pecan tree, way up to the highest branch. I leaned

of Matthew. I said the Sinner’s Prayer, but I didn’t feel a thing. Not

out as far as I could. I raised my hand to the air and waved as

a dang thing. So I made him do it over till he got it right.”

big as I could. I could almost see him up there, setting down his fishing pole, standing on the bank of a rippling creek, waving

Mama was staring. At Daddy. Past Daddy. I couldn’t tell.

back as big as Christmas.

I didn’t sleep that night. And I sure as heck didn’t pray. But the next night I dropped off fast. And I dreamed. About Uncle Jake. He was sitting cross-legged on the rag rug by my bed. He looked the same, except his overalls were starched, crisp as a new dollar

Have your own Southern fiction story or poem to

bill. “Uncle Jake,” I said, “I feel awful I couldn’t bring you back.”

share? You have until midnight on November 10, 2013 to send it to us. See our Southern Verse contest

And then he smiled at me. “Sweet Pea,” he said – he always

rules on our website (AtUrbanMagazine.com) under

called me Sweet Pea – “you did what you could. Nothing at all

the contest tab.

to be ashamed of.” “I should have prayed harder,” I said, but he just shook his head. “Nah, you shouldn’t have,” Uncle Jake said, and then looked around like somebody might hear. “I wouldn’t want you repeating this,” he said, “but I’d been seeing this girl who near about drove me crazy. Wanted me to fly on a airplane to Vegas. Wanted me to take dance classes.” He shook his head, and then juggled his feet a little bit. “Best thing about being a Baptist is that they don’t allow dancing.

Read Chair Publishing, LLC 3811 Rogers Avenue Suite B Fort Smith, Arkansas 72903