lee magazine - october/november 2010
DESCRIPTION
The home for Lee County's smart, savvy women!TRANSCRIPT
AU
GU
ST/SEPT
EMBER
2010 •
FREE
M A G A Z I N ELEE
OUR FOOD
Plus COOKIES!
VOLU
ME 3 • N
UM
BER 5FREE
EVERYTHING YOU NEEDFROM A FEW OF THE COUNTY’S BEST CHEFS!
ISSUE
Sandra Meadows706-518-2624
Morris Smith334-740-5440
Tori Beth Thompson334-524-0422
Amanda Gray334-329-9041
Chris Carter334-703-4662
Duffy Stewart334-444-8041
John Rice334-364-0480
Ben Webster334-728-0363
Sallie Deen334-319-0397
johnricerealtors.com
VISIT OUR LISTINGS
VIA VISUAL
TOURS@
Call 334-705-5466 614 N. RAILROAD AVE., HISTORIC DOWNTOWN OPELIKA, ALABAMA
VISIT HTTP://WWW.FACEBOOK.COM/EVENTCENTERDOWNTOWN • WWW.EVENTCENTERDOWNTOWN.COM
EMAIL [email protected]
DISCOUNTS ON FACILITY RENTAL FEES FOR EVENTS BOOKED BY DECEMBER 31, 2010
THE “NEW NORMAL” IN EVENT PLANNING• CHARITY EVENTS• TRAINING & SEMINARS• EXHIBITIONS & TRADE SHOWS
• WEDDINGS & RECEPTIONS• PRIVATE PARTIES
• CONCERTS
Engaged and already planning our wedding reception at the Event
Center Downtown. Event Center Downtown is housed in
the former Coca-Cola building, giving new life to a familiar structure.
Its historic charm and affordability makes the Event Center Downtown the perfect venue for all your special occasions.
It was love at first sight ...
Photos by FlipFlopFoto.com Photo by KimBoxPhotography.com
People are searching for a hormone replacement therapy regimen that provides a resurgence of energy. You don’t have to have headaches,
hot flashes, and a decreased sex drive. You can say farewell to mood swings and insomnia. With the results of a one-day saliva test, June Adams, a compounding pharmacist and bio-identical hormone counselor, will provide the natural human-identical hormones that your body needs. June’s problem-solving pharmacy provides natural progesterone cream, DHEA, estrogen, and testosterone. For some, it will mean an enzyme to reduce stress, or a glandular complex to support your thyroid. Both men and women can benefit from this simple test for a personal hormone profile. Accelerated aging, fat gain, mental fogginess, and general fatigue are not natural. They can be symptoms of a hormone imbalance for which there is a natural treatment. Find the right dose without the concerns of side effects
from synthetic products.
The Place to Find
Your Healthy Balance
HORMONE REPLACEMENT THERAPY
Published by Pickwick Papers Publishing, LLC. Copyright ©2008 Lee Magazine. All rights reserved. Reproduction and redistribution pro-hibited without approval. For more information, contact [email protected].
Publisher: Beth Snipes
Editor: Jenni Laidman
Design and
Photograpy: Beth Snipes
Sales manager: Meg Callahan
Sales reps: Betsy McLure Blake
Copy Editor: Joey Harrison
Web Designer: Brock Burgess
Distribution: John Snipes
CONTRIBUTORS
Food: Heida Olin
Fashion: Taylor Dungjen
Fitness: Lisa Gallagher
Garden: Connie Cottingham
Momitude: Kelly Frick
Smarts: Janeane Barett
Calendar: Sydney Fagen
LEEM A G A Z I N E
lee-magazine.com
LEEM A G A Z I N E
1550 Opelika RoadSuite 6-220
Auburn, Alabama 36830334-332-2961
CONTACT US AT
334-332-2961
For the smart, savvy Alabama woman
Adam's Pharmacy & Home Care, Inc.
1961 First Avenue • Opelika, AL 36801 334 • 745 • 3881 or 1• 800 • 315 • 8459
editor’s note
Jenni Laidman
I never prepare things ahead of time. I am always the hostess dragging through meals, because I stayed up until three in the morning tending pies.
That’s why I was particularly interested to read the advice our Lee County chefs provide about how to entertain without a major meltdown.
But then I ask, would it BE a holiday without a meltdown?I mean, a good meltdown adds to the conversational fodder, such as the time I
decided to make a few pans of lasagna to take to my mother’s holiday gathering and then dropped one pan as I took it out of the oven. Fortunately it landed on the open
oven door, so I scraped it up, put it in a bowl, and called it pasta. People ate it. Even after I told them the truth. After all, the oven door was so hot it was sterile, right?And, look what this experience gave me: Something to talk about. Yes I was
up until nearly dawn, but I had an anecdote I could repeat in my sleep and still get laughs.I’m given to excess. And there is nothing in the advice of Carol Duncan of
Savory Solutions, Christine Healy, Christine’s Gourmet Steak & Wine, or Heida Olin, our very own food columnist, that says what to do if you suffer from the
need to make six pies of three different types when three pies would do. Nothing here tells me how to stop myself from making three different cakes for a birthday party because I’m not sure which kind all the guests would like.
A single roast chicken looks so forlorn. I’ll make another, just in case.I guess this isn’t really a cooking problem. It’s a mental problem – or a deep
genetic one. Long after our diets were unhooked from the harvest, we continue to celebrate in ways that belong to another time, and at a time of year that’s arbitrary, considering the fact that you can buy a mango in Cleveland in January when there is three feet of snow on the ground. (Or I think you can.)
So it is not my fault if I suffer a seasonal need to fill the table with riches. It’s in my genes. I blame my ancestors. Still, I’m going to try to follow the good advice
of our expert chefs. But if I fail, well, I fail. I hope I at least get a good story out of it.
contentsOCTOBER/NOVEMBER 2010
12
8 Food Football Feasts
10 Garden Made in the Shade 12 Fashion Ornament Any Party
14 Momitude It’s All Good
16 Smarts ‘Tween Twouble
18 Brawn Clean Out Your Inbox
20 Food for all seasons Cookies!
20 COVER STORY FOOD FOR ALL SEASONS
Cookies! Recipes from a few of the best
28 Calendar Plenty to Do in Lee County
10
M A G A Z I N ELEE
8
BRYAN WAITS MASONRY
COVER PHOTO BY BETH SNIPES
FORGOTTEN COOKIESThese are easy and freeze and keep well. They’re delicious, too. Be
careful, you really can forget them. Lee once forgot they were in her oven for four days but they were still perfect.
2 egg whites
Food For All Seasons
20
22
10
20 COVER STORY FOOD FOR ALL SEASONS
Cookies! Recipes from a few of the best
8
18
334.524.3550
Let Bryan Waits Masonry turn your home into your getaway
BRYAN WAITS MASONRYhome of fine stone, brick, block work, and quality renovation
bryanwaitsmasonry.com
Remodeling decisions last for years.
Make your first decision Bryan Waits.
Everything else will fall into place.
Custom design, beautifully done. It’s
the right way to care for your most
important investment: Your home.
8 LEE MAGAZINE
By Heida Olin
As promised, I trekked about six miles around the Auburn University campus hunting for the finest tailgate fare. Here’s a taste of what I found.
Janine Slick and a group of friends have been tailgating for more than ten years. Janine is a terrific cook and her tailgating has real style. Don’t be surprised to find tablecloths, real china and incredibly, silver service.
BAKED GARLIC-AND-HERB CHEESE GRITS4 cups water4 cups milk1 1/4 teaspoons salt2 cups uncooked regular grits2 (6.5-ounce) containers garlic-and-herb spreadable cheese1 cup shredded Parmesan cheese1 teaspoon seasoned pepper4 large eggs, lightly beaten8 bacon slices, cooked and crumbled1/4 cup chopped fresh parsleyBring first water, milk and salt ingredients to a boil in a large
saucepan over medium-high heat; gradually whisk in grits and return to boil.
Cover and reduce heat to low, stirring often. Cook 20 minutes or until thickened. Stir in spreadable cheese, Parmesan, and pepper.
Gradually stir about a quarter of the grits mixture into beaten eggs. Add remaining grits mixture, stirring constantly. Pour into a lightly greased 13- x 9-inch baking dish.
Bake at 350º for 45 to 55 minutes or until golden brown and set. Remove from oven, and sprinkle with bacon and parsley.
Casserole may be prepared and chilled up to 24 hours before baking. Let stand at room temperature 30 minutes. Bake as di-rected. Remove from oven, and sprinkle with bacon and parsley.
CHUNKY APPLE CAKE1/2 cup butter, melted2 cups sugar2 large eggs1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt2 teaspoon ground cinnamon4 Granny Smith apples, peeled and sliced1 cup chopped walnuts, toasted
Preheat oven to 350° F. Grease 13x9-inch pan.In a large bowl, stir together butter, sugar, eggs, and vanilla
extract until blended. Set aside. In another large bowl, combine flour, baking soda, salt, and cinnamon. Add flour mixture to butter mixture, stirring until blended. Stir in apple and 1 cup walnuts.
Spread into 13x9-inch pan. Bake for 45 minute or until a wood-en pick inserted in the center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting. Sprinkle with toasted walnuts if desired.
Cream Cheese Frosting1 package (8-ounce) cream cheese, softened3 tablespoons butter or margarine, softened1 1/2 cups powdered sugar1/8 teaspoon salt1 teaspoon vanilla extract
In an electric mixer at medium speed, blend cream cheese and butter until creamy.
Gradually add sugar and salt, beating until blended. Stir in va-nilla.
Jill Borders’ family has been tailgating for years in the spot on Mell about half way between Samford and Thach. You can’t miss their festive tailgate tents emblazoned with “War Dam Fam Jam”
F O O D
Game time feastsAU fans know how to celebrate -- deliciously
F O O D
Photos by Beth Snipes
LEE MAGAZINE 9
Heida Olin is a local caterer and educator. You can reach her at [email protected].. Please visit her blog at www.lee-magazine.com
-lm
—their “official” title. The cheese ball recipe is Jill’s, and Melissa Pigg contributed the black beans recipe.
CHEESE BALL IN A BOWL8 ounces Cracker Barrel’s Sharp Cheddar cheese8 ounces Cracker Barrel’s Extra Sharp Cheddar cheese½ cup chopped pecans2 ounce jar diced pimentos2-3 tablespoons sliced black olives¼ teaspoon cayenne pepper 1 tablespoon grated onion2-4 tablespoons mayonnaise (enough to bind the cheese)
Stir ingredients in a medium size bowl and serve with crackers.
BLACK BEANS AND FETA1 can black beans, drained1 can white shoe-peg corn 3 green onions, chopped8-ounces crumbled feta cheese¼ cup olive oil¼ cup apple cider vinegar1 tablespoon sugar
Stir the black beans, corn, and onions. In a separate bowl, whisk olive oil, vinegar, and sugar and stir into the black bean mixture. Put mixture in a flat serving dish.
T he mothers of Alpha Chi Omega gather in front of Cary Hall. Stephanie Haugen gave me this recipe for a rice salad.
COLD RICE SALAD1 box long grain and wild rice cooked according to package directions and cooled3 green onions, chopped3 stalks celery1 cup dry cranberries1 cup toasted pecans½ cup prepared sweet-and-sour dressing (I used Ken’s)
This can be made the night before the game.Mix the cooked rice, green onions, celery, and cranberries. Stir
in the sweet-and-sour dressing and chill. Just before serving stir in half of the pecans. Sprinkle remaining pecans on the top.
Tom Gallagher, husband of Lee Magazine’s very own Lisa, does the cooking for their tailgate under the large trees in the yard of the old forestry building on Mell Street. Deep fried turkey might rule the roost at many tailgates, but this trash can bird is so moist and delicious I can’t wait to try it at our own tailgate.
TRASH CAN TURKEYSet up:
10-gallon galvanized metal trash can30-inch wooden stake with a hole drilled about 3 inches above the halfway point.12-inch nail or bolt to use as a cross barHeavy-duty aluminum foil10 pounds charcoal
Drive the bolt through the hole in the stake to form a cross. The turkey will rest on this bolt, so it should be a snug fit. Clear dried leaves and other debris from a 3-foot-square area. Drive the stake about three inches into the ground. Cover the ground around the stake with aluminum foil.Ingredients:
12-pound turkey1/3 jar of Cajun Injector Brand Marinade Creole Butter or other injectable marinade.
Start coals in small grill so they’re hot when it’s time to put the bird on. Inject marinade into all parts of the bird. Place the turkey onto the stake, legs pointing down, so that it rests on the crossbar. Cover with garbage can. It should touch the ground. Pour hot coals atop can and all around the base of can. Cook for 90 minutes.
Trash Can Turkey, set by step
10 LEE MAGAZINE
ISto
ckPh
oto
By Connie Cottingham
Ferns along a mossy, shaded creek bank: Just picturing the scene low-ers the temperature and your stress
level. Although few of us have that stream in our back yards, many of us have shade. Granted, it usually is dry shade, since the trees that provide the shade also soak up any rain.
But that doesn’t mean you can’t have ferns. Even better, you can have evergreen ferns to add color to your garden year round. Even if your shade is dry, an estab-lished autumn fern — Dryopteris erythro-sora — will do quite well with very little maintenance.
This native of Japan, Korea, and China was not named for its fall color but for its
coppery new growth in spring. By cutting the old, worn fronts at the end of winter, you can show off this lovely hue. In sum-mer the fronds turn a bright glossy green and make good filler for arrangements. Few ferns offer so much seasonal interest. ‘Brilliance’ is an easy-to-find variety with intense coloration that holds better than many through summer
Autumn fern was a 2001 Georgia Gold Medal winner and 1998 Florida Nursery Grower Association Plant of the Year, plus a Royal Horticultural Society Garden of Merit Award winner, praised for its tough constitution, year-round interest, and col-oration. It grows from Zone 5 into South Florida.
G A R D E N
www.auburnbank.com
Bank OfficesAuburn • Hurtsboro • Opelika
Phenix City • Notasulga
Mortgage OfficesOrange Beach
Mountain Brook
MEMBER FDIC EQUAL HOUSING LENDER
Our Reputation Is All Over Town...
Although the best spot for this plant is moist, well-drained site, high in organic matter, it seems to handle drought, clay, and deer well. If it droops in dry weather, just give it a deep watering, but let the soil dry between waterings. Two things it does not like: roots that stay wet — so opt for a well-drained site — and summer afternoon sun, which burns the leaves. Morning sun is fine, so it would do well on the east side of a building.
Autumn fern is considered an evergreen groundcover, with three-foot-long fronds covering a
large area. A grouping of four or five will make quite a show, and in a few years each plant can be divided into three or four
G A R D E N
Shady beautyDelicate fern is tougher than it looks
ISto
ckPh
oto
Connie Cottingham is licensed in three Southern states as a landscape architect. You can reach her at [email protected].
-lm
IMAGINATION, ARTISTRY, CRAFTSMANSHIP … ECLIPSE
When details matter
CUSTOM HOMEBUILDERS
Contact Dennis Fussell of Eclipse Custom Home Builders
923 Stage Road, Unit FP.O. Box 1355 , Auburn, Alabama 36831
334 •663 •0355
ECLIPSE
FRAMINGREMODELING
HOME REPAIR
www.auburnbank.com
Bank OfficesAuburn • Hurtsboro • Opelika
Phenix City • Notasulga
Mortgage OfficesOrange Beach
Mountain Brook
MEMBER FDIC EQUAL HOUSING LENDER
Our Reputation Is All Over Town...
new plants, allowing you to add a few new plantings in your landscape or create an-other groundcover of ferns. Those three-foot fronds droop, so count on a two-foot high mass planting. Autumn fern also do well in containers. You could divide this plant in fall but, as with hostas, I prefer to wait until new growth emerges in spring. Cut off the older fronds in late winter. Then, when the foliage is just a couple inches high, you can see where to fit the
Delicate fern is tougher than it looks
shovel for division without damaging the tiny new growth.
So celebrate autumn and cooler weath-er with time spent in your garden and by adding autumn fern to your shade garden. Don’t be intimidated by their delicate ap-pearance. They can fit right in.
Photo by Connie Cottingham
12 LEE MAGAZINE
By Taylor Dungjen
F A S H I O N
R ed, green, silver, and gold may be Christmas and New Year’s party staples, but slav-
ish devotion to them when you’re se-lecting party wear guarantees you will arrive in the same ensemble as your neighbor and her three best friends.
Ouch.It’s not a bad idea to start planning
your party outfit early, thinking about a look that will help you stand out — in a great way — from all of the predict-able choices.
Sparkle, spice and everything nice is always the rule for holiday outfits. And
don’t overlook color, hemlines, and volume.
In fact, think gray. Gray is the unexpected and chic neutral for holiday wear. You might think it too drab for a fun soiree,
but that’s far from the truth. Find a gray dress with some
sheen that hits just above the knee and match it with a jewel-tone pump and other accessories. And, yes, it is OK to mix gold- and silver-toned jewelry. In fact,
it’s encouraged. You can do the same with other neutrals – a long-sleeved nude dress with sequins, something in navy. You can’t go wrong.
Black is a party-dress favorite, but spice it up with silver or navy sequins. Bonus points if you can find something that doesn’t add thirty pounds of sequin weight. It should look effortless and glamorous.
But we’re not stuck in neutral. Jewel tones can make your holidays bright. I dream of a knee-length eggplant-colored pencil skirt and a wine-colored top paired with black pumps and gold jewelry. Don’t be afraid to do something different.
There is no mandatory skirt or dress rule for parties. This season, designers target jumpsuits and harem pants from previous collections and update them with sheer fabrics and sequins. But few of these out-fits can do double-duty beyond party time, so the budget conscious may want to avoid them.
I adore pencil skirts, but fall and winter
Holiday dazzleSurprising neutrals dress up the party
Your comfort zone can determine your hemline … for the most part.
Stewart Dermatology 25 Medical Arts Center, Opelika • 334-749-5604
Taylor Dungjen is a freelance writer who often covers fashion. Write to her at [email protected].
-lm
R honda
QThe brown spots and wrinkles you are seeing are signs of photodamage and aging. The natural turnover of
skin cells – when we slough off old, damaged cells and replace them with healthy new skin cells – slows with age. To make matters worse, the collagen and elastin that gives skin a full, youthful appearance, break down too. This combination causes age spots, fine lines and wrinkles, skin laxity, redness, a sallow complexion, and discoloration.I suggest one of our signature facial peels. We do these procedures in the office and improve the appearance
of your skin in a week or less. I would also like to show you the Obagi Nuderm kit. This prescription-strength exfoliation system penetrates below the skin to repair damage on a cellular level. I will recommend a dose spe-cifically for your skin condition.So, Mom was right, but we can help! Make an appointment today to discuss how you can have younger skin.
sooner than you think!All Laser
Treatments20%off
Paid for by Campaign to Elect Joanne Camp, Family Court Judge, 2304 Gateway Drive, Suite A, Opelika, AL 36801
“ Please vote for me on Tuesday, November 2nd. I’ll work hard for you and your family. I appreciate your support and prayers.” - Joanne Camp
http://joannecamp.info and Facebook “VOTECAMP2010”
PROTECTING OUR LEE COUNTY FAMILIES
PLEASE CONTACT US. JOANNE CAMP 334•749•7011
Vote for EXPERIENCE, KNOWLEDGE and COMMUNITY COMMITMENT
lines are all about full-volume skirts. Tran-sition them into your party wear with a fit-ted top and sassy pump. (Full skirts, too, help disguise over-indulgence at the party buffet.)
Your comfort zone can determine your hemline … for the most part.
Go longer for a Christmas party and hike the hemline for New Year’s Eve. Avoid below-the-knee hemlines. They tend to make many women look short. The more leg you show, the longer you look. Just make sure you’re decent.
Also, let me say this just once: No Christmas light earrings. They’re over, over, over.
Follow these rules and enjoy yourself. And if three of your neighbors show up in the same outfit as you, just know you have very elegant neighbors.
DEAR RHONDA,I just turned forty, but my skin looks sixty! I have always loved the
sun, but now I’ve noticed brown spots and more wrinkles every day. I should have listened to Mom when she warned me that sun exposure would cause premature aging. What are these brown spots? Why are wrinkles showing up at such an alarming rate? Can you help me undo the damage? I want to turn back the hands of time!FORTY-GOING-ON-SIXTY IN VALLEY
DEAR FORTY,
Sincerely,
By Kelly Frick
M O M I T U D E
14 LEE MAGAZINE
By Kelly Frick
I don’t spend enough time being thankful. I’m really good at com-plaining. I’m great at finding fault in
myself and my parenting skills. But being grateful? Well, it’s not my specialty.
Knowing that, I force myself to get ready for Thanksgiving. Our family tradition is to go around the dinner table to say what you are most grateful for. We do this before
now so I’m totally ready for the fourth Thursday in November.
I’m going to share my list with you, just in case you need some help before Thanks-giving dinner. (I’m going to warn you, some of them are pretty shallow. But all of them are true.)
Here it is, my Momitude Thanksgiving list:
Washable markers. My children have managed to “color” more than their art projects several times this year. I’ve been able to remove orange marker from a pair of Emma’s shorts, royal blue from the din-ing room wall, and yellow from the living room carpet. It also saved me from ground-ing my children for a month.
Adjustable waistbands in kid’s clothes. This is the most ingenious invention since dishwashers. Hand-me-downs have never been easier to hand down. And no belts necessary. Perfect.
Grandparents. I can’t tell you how many times my parents have saved me from a mental breakdown. There is no better question than “Who wants to spend the night at Nana’s?” Mom, you have no idea how much I love you for liking your grand-kids enough to take them off my hands for a few hours.
Fast-food pizza. Nutritional? No. But when I have a report at work due at 5 p.m. and Emma needs to be at basketball prac-tice at 6 p.m., hot pizza in a box is a life-saver. Pizza out of box may not be great, but having dinner as a family is pretty awe-some.
Stretch marks. Stay with me here. I’m not saying I love those ugly white lines across my stomach. I’m never going to be able to wear a bikini again. But they are proof that my body grew another hu-man being. Twice. That’s something to be thankful for.
Disinfection wipes and hand sani-tizer. They give me that false sense that my kitchen counters and children’s hands aren’t full of germs.
Velcro tennis shoes. My 7-year-old son John spent the summer learning how to
we lift a fork, so when someone “just can’t think of what to say,” we sit impatiently staring at them until they say something. (Patience isn’t my specialty either.) My youngest brother has gone through a num-ber of girlfriends who couldn’t handle the Thanksgiving drill. This may explain why he’s still single.
So I start narrowing my gratitude list
GIVING THANKSOh, sing a song of stretch marks
LEE MAGAZINE 15
M O M I T U D E
-lm
Kelly Frick is a writer and mother of two.
Dr. Michael O’Brien and the O’Brien Dental Team go out of their way to ensure you experience a safe, gentle environment and
make your smile their top priority! Offering a complete range of restorative and cosmetic dentistry,
Dr. O’Brien is trained in the latest techniques, and utilizes contemporary technology, combined with
experience and continued education to ensure that you maintain a healthy, beautiful smile and dental comfort
you need.Call to schedule your visit and the O’Brien Dental
Team will work with you to create a custom treatment plan unique to your dental needs.
822 N DEAN RD #300 • AUBURN • AL 36830
Monday 8:00am – 5:00pm
Tuesday 8:00am – 5:00pm
Wednesday 7:30am – 1:30pm
Thursday 8:00am – 6:00pm
Friday 8:00am – 1:00pm
Hours
334-821-8800 • www.obriendental.com
make flatulence noises with his armpits rather than learn to tie his shoes. Have a little mercy, OK?
Chocolate. Because sometimes the only thing you can do when your kid comes home crying because someone wouldn’t play with him on the playground is share a plate of chocolate chip cookies and listen.
“Goodnight Moon.” Because bedtime is sacred and for me that all started when Emma was a week old and I started read-ing to her before she fell asleep. The first book was the classic “Goodnight Moon.” Tucking a child in never gets old, no mat-ter how old they get.
My kids. I marvel at my children every day, even when they are driving me crazy. They are uniquely interesting, entertain-ing, and loveable. I’m amazed at how hap-py they make me.
Now, pass the pumpkin pie.
George H. Blake lll
ATTORNEY AT LAW
SPECIALIZING IN:General Legal Services • Real
Estate Closings • Business law• LLC • Divorce and Family
Law • Adoptions • Bankruptcy • Wills and Trusts • Probate
•Guardianship/Conservatorship •Mediation Services
334 • 887 • 3866203 Cook Street(corner of East Glenn Ave
and Cook Street)Auburn, Alabama 36830www.georgeblakelaw.com
Nellie Boland Artistic Dog Grooming
OFFICE HOURS:
MONDAY-FRIDAY 7:30 a.m.-5:30 p.m. SATURDAY 8:00 a.m.-12:00 p.m.
THORNTONANIMAL HOSPITAL
Dr. James F. Moore IV & Dr. Bruce F. ThorntonSmall Animal Medicine • Surgery
Dentistry• Separate Boarding Facility for Dogs and Cats
www.thorntonanimalhospital.com
“It has been an honor to join this great community! I sincerely thank all of our
wonderful clients for their support.” -Dr. James F. Moore IV
229 COLUMBUS PARKWAY OPELIKA, ALABAMA
745 • 2541
16 LEE MAGAZINE
By Janeane Barrett
S M A R T S
-lm
The Facebook photo told the story. Bailey walked five side-walk squares ahead of her family on her first day of fourth
grade. Mom wrote, “She did not want to be walked in (or seen with her parents, I think.) What a change from a year ago, her mother said.
She was exerting her independence, right on cue with the child development book warnings.
It made me think about the vast difference between third grad-ers, who are at the end of early childhood development, and fifth graders, who are in the “ ’tween stage,” – the time after early childhood and before adolescence, typically age eight through thirteen.
A few years ago, a teary-eyed mom of a fifth grader came up to me before a field trip and said, “My son just gave me the cold shoulder.”
“Don’t worry. That’s typical fifth-grade behavior,” I consoled. This mom might have expected such a push for independence in adolescence, but it was a jolt to realize her son wanted more space at such an early age.
But it is an inescapable part of the transition as a child expands her world beyond the one that revolved around parents and in-cluded teachers. Friends and their opinions become increasingly important as your child goes through many developmental and social changes.
When my children started showing signs that my presence sub-tracted from their coolness, I was comforted by, of all people, Al
Roker. I was watching the Today Show and he chuckled as he recounted taking his daughter Courtney to school. Courtney did not want him to drop her in front of the school. She asked her famous dad, one of my favorite television personalities, to slow down a block from school so that she could just sort of “roll out of the car.” If it is too embarrassing to have Al Roker drive you to school when you’re a tween, I wasn’t doing so badly. And if you think rock stars get a break from their kids, think again. Word is even the kids of U2 frontman Bono roll their eyes at him and whine about his music selections and boring chatter.
So, how do you cope? Do you stop going to school functions when your child acts as if you drew on your lipstick like a
clown mouth and are always about to shout embarrassing state-ments about her? Absolutely not. However, prepare for the treat-ment she’ll give you. Forget the hugs and happy cries she would have delivered only a year earlier.
You might try giving your child a slight wave as you enter the school room and let her come to you instead of walking to join her circle of friends. Attending conferences, open houses, and other school functions will show your child that education is a priority and will help lead to school success. She may not show it, but she still needs you. Just don’t expect her to give you a kiss in front of her friends.
MOM! YOU’RE EMBARRASSING ME! Tackling the ‘tween years
Auburn resident Janeane Barrett recently retired from Auburn City Schools
S M A R T S
LEE MAGAZINE 17LEE MAGAZINE 23
1001 N. DONAHUE, AUBURNHabitat condo,unit E-2, Nice floor plan, 2 BR/ 2 BA, good investment property.84,900
120 KIMBERLY DRIVE, AUBURNWell built older 3 BR/ 2 BA home, private back yard with in-ground pool, plus many extras. 255,900
1756 LEE RD 57Cute 3 BR/2BA home on a large lot, close to Auburn city limit. great for Vet school students . 86,900
339 S CEDARBROOK DR., AUBURNGreat neighborhood, Cary Woods school district, cozy 3 BR/2 BA home. 149,500
90 LEE ROAD 2149Very nice 2 BR/ 2 BA condo, great for first time home owner. Convenient location. 99,900
311 N. College Street • Auburn • Alabama 36830
Mary Cho Realty
1304 CRAWFORD ROAD, OPELIKA 4 BR/2BA architectural designed home on 1.41+- acres ,lots of special features, convenient location. 237,500
SOLD
611 CARY DR , AUBURNGreat neighborhood, walking distance to Cary Woods School . Fenced yard with
inground pool, hardwoods. 259,900
SOLD
NEW LISTINGS
419 CARY DRIVE, AUBURNGreat neighborhood. 3BR/2BR. hardwood floors, fireplace, huge yard and walk to Cary Woods Elementary School. 189,900
1918 WRIGHTS MILL ROAD, AUBURNEstate home with creek on 5.18 wooded acres. Gourmet kitchen, fireplace, vaulted ceiling, master porch with hot tub. 595,000
ALSO, PLEASE VISITwww.marycho.com
for further listing information
FOR MORE INFORMATION:VISIT:
http://InfoTube.net/202452” for 1918 Wrights Mill Road listing.
EMAIL: [email protected]
334•524•8867
2 BR/2BA picture perfect and move in ready. Laminated hardwood floors, tiled kitchen. Fenced backyard. Near campus. 129,900
631 NORTH GAY STREET, AUBURN
650 AUBURN DRIVE, AUBURNVery nice, newly renovated 3BR/2BR ranch. Hardwoods, fireplace and huge yard. Walk to Dean Road Elementary. 187,500
18 LEE MAGAZINE
B R A W N
Lisa Gallagher, director of the Fitness Center at the Opelika Sportsplex, is a well-ness coach, personal trainer, and group fitness instructor. You can contact her at [email protected].
By Lisa Gallagher
Lenore wanted a new kind of affirma-tion.
“What phrase can you put in my head that will keep me from eating six Reese’s cups and four Butterfingers?” she asked. She was recovering from the worst week-end ever: problems with her husband, her 12 year old doing poorly in school, and to top it off, she gained five pounds. She felt terrible, but had enough restraint to re-member that binging on chocolate would ultimately make her feel worse. So she did the smart thing and called a friend.
She told me more details about her awful weekend. She felt like she
smothered under six wet quilts. She had plenty to be mad about, and was also sad and very frustrated. In an effort to feel bet-ter she went to the Gap. Our friend Patti just bought cute jeans there. Lenore tried them on; she spilled out everywhere. The jeans didn’t fit at all, and she felt even worse. See, this is why you call a friend. Le-nore and I both know that tall, boy-hipped Patti has the only body shape that looks good in super-straight, skinny jeans. Add that to the list of things to be sad about.
I’ve heard many clients say they feel
stuck. Every effort to lose weight, become physically fit, or improve their lifestyle seems monumentally hard. “Just Do It” is a great marketing phrase for Nike, but not really an answer for most of us.
One way to become unstuck involves a quick check of your mental inbox. It’s probably full of stuff like unfinished proj-ects, unresolved issues, bills, phone calls, things you want to do, things you have to do, and things you should have done al-ready. Most inbox items have a decision attached. Others have feelings attached, and you don’t feel up to dealing with them right now.
But it’s important to get a grip on this. Although your mind is a wondrous
thing, it has a tendency to keep returning to the incomplete tasks, and at the strang-est times. Have you ever awakened at two a.m. because you suddenly remember to pick up the dry cleaning? Our brains often remind us of tasks when we are least able to attend to them, which creates anxiety, not results.
To stay on top of my inbox I use a note-book with categories outlined in “Getting Things Done” by David Allen. I label the
tabs calls, at computer, at work, at home, errands, agendas, and projects. EVERY-THING goes in this purse-size notebook, and I carry it with me at all times. The agendas tab holds any conversations I need to have, with key points. Writing things down in a safe place, somewhere I check regularly and can’t forget, helps me sleep better and accomplish more done each day. With this system I feel in charge and, when life gets hectic, less frantic.
Lenore is going through her inbox, tracking the stuff weighing her down.
With a clear inbox, it’s easier to remember that if she eats when she’s not hungry, she won’t know when she’s full. And if she is eat-ing to ease frustration, she will be a slightly heavier frustrated woman when she’s done. With a clear inbox, Lenore has all the tools she needs to succeed in maintaining her weight and improving her fitness. Now she’s ready to Just Do It.
Unstick!When the mental inbox overflows
-lm
FORGOTTEN COOKIESThese are easy and freeze and keep well. They’re deli-
cious, too. Be careful, you really can forget them. Lee once forgot they were in her oven for four days but they were still perfect.
2 egg whitespinch of salt2/3 cup of sugar
Food For All SeasonsThe true kitchen royalty are already elbow-deep in
flour, mixings, blending, baking, and roasting in preparation for the foodiest of all seasons. The
rest of us may lag a little in timing, but not in passion for putting the best on the table for guests and family. Here are recipes to indulge that passion, along with a little advice from some of Lee County’s true kitchen royalty.
20 LEE MAGAZINE
GINGER SPICE COOKIES40 cookies Make these cookies small. They spread a lot.
2 cups all-purpose flour2 ½ teaspoons ground ginger 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon cloves, ground ¾ teaspoon salt ¾ cup crystallized ginger, chopped 1 cup brown sugar ½ cup vegetable shortening ¼ cup butter, softened 1 egg ¼ cup molasses Granulated sugar for rolling
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger.
Using electric mixer, beat brown sugar, shortening, and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix until just blended. Cover and refrigerate several hours.
Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate.
Using wet hands, form dough into 1 1/4-inch balls; roll in coarse sugar coating completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute.
Carefully transfer to racks and cool. (Can be made 5 days ahead and stored in an airtight container at room temperature.)Carol Duncan, Savory Solutions
BOURBON BALLS1 cup pecans, finely chopped¼ cup Kentucky bourbon1 stick of butter, softened1-pound confectioner’s sugar1 box semi-sweet chocolate squares
Sift confectioner’s sugar and cream with butter. Add bourbon and pecans. Roll into 1-inch balls and place on greased cookie sheet. Cover with moist paper towels. Refrigerate at least two hours. Melt chocolate in the top of a double boiler. Using a skew-er, dip chilled balls in chocolate, allowing excess chocolate to drip off. Place balls on dish to harden. Seal in a tin and refrigerate.Sandra Gore, entertaining guru
FORGOTTEN COOKIESThese are easy and freeze and keep well. They’re delicious, too.
Be careful, you really can forget them. Lee once forgot they were in her oven for four days but they were still perfect.
2 egg whitespinch of salt2/3 cup of sugar1 teaspoon vanilla1 cup chocolate chips1 cup chopped pecans
Chill bowl and beaters. Beat egg whites until frothy, add salt; continue beating until stiff. Add sugar and beat for 10 minutes. Add vanilla and mix well. Stir in chips and nuts. Drop by heaping teaspoon on a foil-lined cookie sheet. Preheat oven for 10 min-utes. Put cookies in oven, turn off heat. Leave for a least three hours or overnight. (3 dozen cookies)Lee Cannon, cookbook author and cooking expert
POTATO CHIP COOKIES2 cups butter1 cup sugar2 teaspoons vanilla3 ½ cups flour2 ½ cups coarsely crushed potato chips.
Cream butter and sugar; add vanilla. Beat in flour until a smooth but stiff mixture forms. Fold in chips and mix well. Drop by tea-spoon onto an ungreased cookie sheet, about 1 ½ to 2 inches apart. Bake at 350° for 25 to 30 minutes. Allow to cool on pan. When cool, sift confectioners’ sugar all over. Keep in refrigerator for several weeks. ( 6-7 dozen)Lee Cannon, cookbook author and cooking expert
SWEETEN YOUR CELEBRATIONSBatches of the best cookie recipes
MOVIE THEATER OATMEAL COOKIES1 cup butter1 ½ cup brown sugar½ cup white sugar1 ½ teaspoon lemon juice1 teaspoon vanilla½ c. milk4 c. quick oats2 c. flour1 tsp. baking soda3/4 c. chocolate covered raisins3/4 c. chocolate covered peanuts
Cream together butter, brown sugar, and white sugar. Slowly add lemon juice, vanilla and milk. Add oats, flour, and baking soda, and mix well. Add chocolate covered raisins and chocolate covered peanuts. Roll in balls by the teaspoon. Drop onto un-greased cookie sheet. Bake in 375 degree oven for 6-8 minutes. Makes 4 dozen cookies.Lindsay Waits, Culinary instructor
HUNGARIAN HORNS 2 cups all-purpose flour ½ teaspoon salt¼ pound butter
3 egg yolks½ cup sour cream1 package active dry yeast1 teaspoon vanilla extract
FILLING: Canned poppy seed, canned apricot, or canned nut mixture. TOPPING: confectioners’ sugar and milk
Mix flour and salt in large bowl. Cut in butter until a crumbly consistency or use a food processor. In a separate bowl, combine egg yolk, sour cream, dry yeast, vanilla. Mix well; combine with flower mixture. Knead together about 8 times on lightly floured surface. Return to bowl and refrigerate 30 minutes or overnight.
Preheat oven to 350°. Divide dough in half. Roll out each half and cut each into 15 squares. Place 1 to 2 teaspoons filling in center of each square. Bring two opposite dough corners together and press for a tight seal.
Place cookies on foil–lined cookie sheet. Bake 15 minutes at 350°.
Topping: Dust with confectioners’ sugar or mix confectioner’s sugar and milk and drizzle on cookies.Dorothy Laidman (via Jenni Laidman, Lee editor)
REFRIGERATOR COOKIES: DATE-FILLED ROLLS ½ cup butter½ cup brown sugar, firmly packed½ cup granulated sugar1 egg 2 cups flour2 teaspoons baking soda¼ teaspoon saltFilling:½ pound dates, chopped ½ cup water¼ cup sugar¼ cup chopped nuts.
Dough: Cream butter, brown sugar, granulated sugar and egg. In a separate bowl, sift together flour, baking soda, and salt. Add flour mixture to butter mixture and combine well.
Filling: Mix chopped dates, water, sugar in a small sauce pan and boil for five minutes. Stir in chopped nuts and cool.
Roll dough out on a lightly floured surface to ¼-inch thickness. Spread cooled date mixture on pastry. Roll like a jelly roll and wrap in waxed paper or plastic wrap. Refrigerate overnight.
The next day, slice log thinly and place cookies on sheet. Bake at 375° for 12 to 15 minutes.Dorothy Laidman (via Jenni Laidman, Lee editor)
SWEETEN YOUR CELEBRATIONS
Forgotten Cookies Photo by Beth Snipes
LEE MAGAZINE 21
22 LEE MAGAZINE 9
Saintly Vicious
W hen Christine Healey landed in Auburn twenty years ago as executive chef at the Auburn University Hotel and
Conference Center, Southern cuisine was an exotic mystery. She couldn’t make grits. “My first biscuits were hockey pucks,” she says, and this wasn’t in tribute to the big sport in her native Canada either.
Her impressive résumé as a sous chef in Toronto’s biggest hotel, and her intimate knowledge of fine cooking, hadn’t quite pre-pared her for Alabama.
Her parents’ approach to food guaranteed she would adapt and adapt quickly. Her father traveled, and when he came home from overseas trips, he wanted to taste again the dishes he’d tried in Italy, Ukraine, Poland, and France. Her mother, always game, tried it all, while her daughter stood by her side.
“When I was tall enough to reach the counter, I helped,” Chris-tine said.
Today, she’s a caterer and operates Christine’s Gourmet Steak & Wine, 2272 Moores Mill Road, Suite 208, Auburn. Christine’s is a boutique of fine meats, seafood, and prepared foods.
“If somebody says can you do a function for 500 people, I say ‘Yes I can.’” She sounds absolutely nostalgic about the weekend she catered two 500-guest weddings. “I like the challenge,” she says.
SQUASH CASSEROLE5 pounds squash1/2 each onion, sliced 1/4” thick3 cups cheddar cheese, shredded1 quart heavy cream
8 ounces water3 tablespoons chicken base, MSG Free1/2 cup panko1 pinch salt and white pepper1 tablespoon corn starch1 tablespoon water. Wash and cut the squash in half, then cut at an angle into
½-inch thick slices. Place cut onion in a steamer or steamer pot and cook until tender, about 6 min. In a small bowl, whisk to-gether 1 tablespoon of cornstarch and 1 tablespoon of water. In a sauce pan pour cream, water you used to rinse the cream con-tainer, and chicken base. Bring to a boil; thicken with slurry (corn starch and water mix) until the consistency of thick stew. Turn the heat down the cheddar cheese and blend well. Season with salt and pepper.
Once the squash is cooked, let it drain in a colander to remove most of the water. Place squash in a bowl and add cream sauce. Mix well and add panko. Season to taste.
Portion into containers, top with panko if you wish, and let cool at room temperature for about 45 min and then put in fridge until the internal temperature is below 45 degrees. At this point you are ready to cover and freezer the item.
GREEN BEAN CASSEROLE4 pounds green beans, frozen1 quart heavy cream8 ounces water
Christine Healey, Christine’s Gourmet Steak & Wine
Sides and
Sweets from Christine’s Gourmet
Photo by Beth Snipes
3 tablespoons chicken base, MSG Free1 tablespoon cornstarch1 tablespoon water3 1/2 cups cheddar cheese, shredded1 pinch salt and white pepper1/2 cup panko
Steam beans five minutes. Pour cream, 8 ounces water, and chicken base into a sauce pan and bring to a boil. Whisk cornstarch and 1 tablespoon water in a small bowl. Add to sauce and stir until a thick gravy consistency. Add the cheddar cheese and season to taste. Toss green beans and sauce in a bowl. Season to taste. Por-tion into your pans and top with the panko bread crumbs.
Let them cool to at room temp for at least 45 minutes and the put in refrigerator until the internal temperature is lower than 45 degrees. Place your lids on and put them in the freezer.
CRÈME BRÛLÉE3 cups heavy cream6 tablespoons sugar6 egg yolks2 teaspoons vanilla extract1/2 cup brown sugar for topping
In a sauce pan, add the cream and sugar and bring to a slow boil. Place egg yolks in a bowl and whip until light. When the cream reaches a slow boil and sugar is dissolved, remove from heat. Slowly add the cream to the egg, whisking all the time until all the cream is blended with the eggs. Add the vanilla and portion into 6 rame-kins. Place in a Bain Marie and bake at 300 degrees for 35 minutes or until set. Let cool in water and then place in fridge. When com-pletely cooled wrap and freeze or refrigerate up to 6 days.
If you don’t own a Bain Marie, simply place ramekins inside an oven-safe dish with sides, such as a Pyrex baking pan. Fill the ramekins and then pour near-boiling water into the oven-safe dish. The water should rise about half-way up the ramekin sides.
CHRISTINE’S TIPS FOR PREPARING FOOD IN ADVANCE
• For any cream sauces always use cream with 36 percent butterfat or richer. Anything with less butterfat will separate. • Always cool items down on a courter first and then put in the fridge until the internal temp reaches 45 degrees or below. • Cover with plastic wrap first and then with foil to protect the food from any moisture getting in.• Reheat most items at 350° degrees in a conventional oven so it heats quickly but does not burn. • When reheating make sure the internal temp reaches 165° for at least 5 minutes. • Use fresh ingredients as much as possible when cooking.
LEE MAGAZINE 23
Concrete MakeOvers
We make concrete beautiful!
334•444•3020www.ctiea.com
OWNED AND OPERATED by DAVID CLAY AUBURN ALUM AND NATIVE
Concrete MakeOvers
INCREASE YOUR HOME’S
CURB APPEAL
CONCRETE NEVER LOOKED THIS GOOD!
SAVE MONEY WITHOUT SKIMPING ON BEAUTY
after
before
after
before
before
after
before
CONCRETE MAKEOVERS WILL GIVE YOUR CONCRETE NEW
LIFE WITH THE LOOK, TEXTURE, AND COLOR OF INLAID
BRICK, SLATE, MARBLE, OR A UNIQUE CUSTOM SURFACE.
k
-lm
24 LEE MAGAZINE
It’s early Friday afternoon and, Carol Duncan confesses she’s still in her jammies, cooking up a storm for tailgating.
Calling Carol is an introduction to food as aural experi-ence. There is always something on the stove, and one strains
to identify the background music. Is that something boiling? Is she simmering a sauce? Today the snap of cooking chicken is so loud, she has to slip into another room to hear and be heard.
Carol, the sole proprietor of Savory Solutions, is a personal chef. The Auburn native whips up dinner parties on command. She orchestrates home cooking classes. She stocks your fridge with meals for your family. “It’s real fun. I get to do so many things. To do this ten years ago, I would have been pinching myself.”
In 2001, she was teaching health education in Auburn schools. She liked teaching. But still, she was frustrated. She wanted to cook more.
She launched her new career by first attending what is now called the Culinary Business Academy in Atlanta, which focused heavily on the business side of the equation. Her Alabama grand-parents covered much of the cooking side. Her paternal grand-mother taught Carol the techniques of Julia Child and Escoffier in the kitchen of her antebellum home in Ozark, and on the farm of her paternal grandparents in Ariton, she steeped in the South-ern traditions of shelling peas on the porch, picking peanuts, and eating autumn scuppernongs until her belly ached.
Her job now is the perfect use of her passions, Carol says.“I’ve had a great time doing this. It’s been the hardest I’ve ever
worked, but I love it.”
ROASTED LEG OF LAMB WITH AN AFRICAN SPICE RUB6 to 8 servings
1 small onion, cut into chunks6 garlic cloves, peeled2 tablespoons fresh mint leaves2 tablespoons paprika1 tablespoon sea salt1 tablespoon fresh oregano leaves2 teaspoons ground black pepper2 teaspoons ground cumin2 teaspoons ground coriander2 teaspoons hot pepper sauce1 teaspoon turmeric1/2 teaspoon ground ginger1/4 teaspoon ground cinnamon1/2 cup olive oil1/3 cup fresh lemon juice 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat trimmed (Ask the butcher to butterfly the lamb.)
Combine first 13 ingredients in processor. Pulse until coarse paste forms. Add olive oil and lemon juice and process until well blended.
Place lamb in large Ziploc bag. Pour spice mixture over lamb, rubbing the mixture all over the lamb with your fingers; seal the bag. Refrigerate overnight, turning bag occasionally.
Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side.
Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into1/3-inch-thick slices. Arrange on platter and serve.
ROASTED SWEET POTATOES WITH LIME AND CHIVESServes 6 1 3/4 pounds sweet potatoes, peeled
and cut into large cubes 1/4 stick unsalted butter, room
Carol Duncan’s Savory Solutions for your holiday
Photo by Beth Snipes
Carol Duncan
temperature dash of sea salt ½ t crushed black pepper 1/8 cup water 1 tablespoon sugar or a little more to
taste 1/2 tablespoon fresh lime juice or
more to taste 1/4 teaspoon finely grated fresh lime zest 1 tablespoon finely chopped fresh chives
or cilantro
Place oven racks in upper and lower thirds of oven and preheat oven to 450°F.
Toss potatoes with butter, salt, and pep-per in a bowl until coated well, then spread a single layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, turn pans and switching their positions halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 min-utes total.
While potatoes roast, bring water, sug-ar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved. Simmer until reduced to about 3 table-spoons, 3 to 4 minutes.
Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives or cilantro.
CREOLE SHRIMP AND GRITS Make sure you use good quality bacon
and real grits – not instant. To make ahead I hold everything in my slow cooker and then at serving time add the shrimp and bacon back into the grits and transfer into a chafing dish
1 pound shrimp, 21-26 count, peeled and deveined6 bacon slices1 -2 garlic cloves, minced1 large red bell pepper, small dice1 medium onion, small dice2 ribs, celery, sliced16 ounces canned tomato, petite dice½ cups grits1 bunch, green onions, mincedTexas Pete Hot Sauce to tasteSalt and pepper to taste
Carol Duncan’s Savory Solutions for your holiday
Opelika Main Streetwww.opelikamainstreet.org
Be a fan on Facebook
SAVE THE DATE!
The Bachelors 2010
What’s going on inDowntown Opelika
5th Annual Howl’oween
Monday, October 255:30 p.m. photos and activities
6 p.m. costume parade.
Think Pink Breast Cancer
Awareness Walk
On The Tracks Food and Wine
Friday, October 8 • 6-11p.m.Historic Downtown Opelika
Saturday, October 2registration 8 a.m.- walk 9 a.m.
Christmas Open House
Sunday, November 71-5 p.m.
Christmas In A Railroad Town Friday, December 10
6-9 p.m.
Thursday, October 21For information, visit:
www.vowsbridaldirectory.com
Visit onthetracks.org for tickets and further information
k
Creole Spice (below) to taste
In a Dutch oven or large saucepan cook bacon, crumble, and reserve drippings. Keep bacon in refrigerator until time to serve.
Sauté shrimp in olive oil and store in refrigerator. Sauté red bell pepper, onion, celery in bacon fat until tender. Add gar-lic and sauté 1 minute. Add tomatoes and hot sauce and remaining seasonings. Sim-mer 30 minutes, stirring occasionally.
Cook grits according to package direc-tions and add to Dutch oven with other in-gredients. At serving time add the shrimp and bacon into the grits. Garnish with minced green onions. Serves 6.
Creole Seafood SeasoningServings: 16 1/3 cup(s) kosher salt 1/4 cup(s) garlic, granulated 1/4 cup(s) cracked black pepper
2 tablespoon(s) cayenne, to taste2 tablespoon(s) thyme, dried2 tablespoon(s) oregano, dried1/3 cup(s) paprika3 tablespoon(s) onion powder
Mix all ingredients together and store in sealed container.
CAROL’S HOLIDAY MEAL SURVIVAL STRATEGY
“We survive very well because everyone pitches in on food preparation and clean up. This makes it much more fun and it never seems overwhelming.
“A few years ago my mom decided to do our family’s holiday meal early in the month of December, which spread out the celebrat-ing. When you try to force too many big holi-day get-togethers into two or three days it is hectic and exhausting.
“On Christmas Eve our family goes to church and then we all meet back at my house for either Seafood Gumbo or Shrimp and Grits. These are my Christ-mas Eve staples because everyone loves them and I can make both ahead of time.”
26 LEE MAGAZINE
Heida Olin learned to cook the way most of us learn to speak English. She was simply in the kitchen so much
with her grandmothers, it would have been harder not to learn.She wasn’t just watching. “I was in the kitchen with my hands
in it,” at least since she was five, and maybe younger. The first thing she ever made was pancakes. Although her
grandmother was in the kitchen, she wasn’t supervising. “I remember making the whole thing and taking them down-
stairs to play with. When we had leftovers, we used them to play house.”
Heida went on to earn degrees in home economics. She is Lee Magazine’s food columnist, and while her three hundred cook-books and hundreds of recipes keeps her well stocked with ideas for the kitchen, she had to learn the hard way that not everyone possesses her wide-ranging tastes.
“I even like liver and tongue. I remember the first time I made my husband brains with scrambled eggs, which is something I grew up with. I thought he was going to throw it at me. It never occurred to me someone wouldn’t eat that.” She hasn’t made it since.
Don’t worry, there’s nothing here so challenging for us chick-ens. Heida’s recipes have been a favorite with Lee readers since the magazine was launched.
FESTIVE CHICKEN SALAD WRAPSYou can use rotisserie chicken from the grocery store or Pur-
due’s Short Cuts if you don’t have grilled chicken on hand for this recipe.
2 cups cooked shredded chicken.1 tablespoon Emeril’s Original Seasoning½ sweet red pepper, diced½ green pepper, diced1 large refrigerated pickle, (Claussen or Boar’s Head brands are really good) finely diced 3 ounces Neufchatel cream cheese, softened2 tablespoons mayonnaise1 cup ranch dressing4 stalks celery sliced very thin4 cups romaine lettuce, shredded8 10-inch flour tortillas
Beat cream cheese, mayonnaise, and Emeril’s seasoning. Add the shredded chicken, diced peppers, and diced pickle. Stir until well mixed.
Spread about 2 tablespoons of the ranch dressing evenly over the tortilla leaving a half inch border. At the bottom (section closest to you) of the tortilla distribute about a tablespoon of the chopped celery and about ½ cup of the shredded lettuce. Add about 1/3 cup of the chicken salad then pull the bottom of the tortilla over the chicken salad. Fold the tortilla over on each side
Cooking as a second languagePhoto by Beth SnipesHeida Olin
-lm
about an inch, then roll it up. Tuck the wraps tightly into a plastic bag and refrigerate until ready to serve.
To serve, cut each wrap at a diagonal down the middle.
CRACKED PEPPER AND ROSEMARY SODA BREADI love to serve this with a soft cream cheese mixed with Italian
seasoning.
¼ cup unsalted butter3 ½ cups all purpose flour½ cup old-fashioned oats1 tablespoon sugar1 tablespoon chopped fresh rosemary (1 teaspoon dried)2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt3/4 teaspoon ground black pepper plus additional for topping (best fresh ground)1 3/4 cups buttermilk1 egg white, beaten to blend
Preheat the oven to 375°.Melt the butter in a small saucepan, stirring until golden brown.
Set aside to cool.
In a large bowl, blend the flour, oats, sugar, rosemary, baking powder, salt, and pepper. Make a well in the center and pour the buttermilk and melted browned butter into well; stir with fork until flour mixture is moistened.
Turn dough onto a well-floured work surface and knead gently until it comes together. Divide in half, shaping each half into ball. Flatten each ball into a 6-inch round. Place the rounds on an ungreased baking sheet, spacing well apart so the breads can expand without touching. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Cut 1/2-inch-deep X in top of each dough round.
Bake until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Let cool on a rack at least 30 minutes. Serve warm or at room temperature.
HOLIDAY BREAD PUDDING 5 large croissants, torn into ½-inch pieces4 eggs, lightly beaten1 cup sugar1 ½ cups evaporated milk1 teaspoon almond extract1 teaspoon vanilla½ cup pecans, chopped½ cup dried apricots, chopped½ cup dried cranberries
Preheat oven to 350°. Place the croissant pieces, apricots and cranberries into a 1½ quart baking dish sprayed with cooking
spray. Beat the eggs, sugar, milk and extracts. Pour over crois-sant mixture and sprinkle with pecans.
Bake at 350° for 45 minutes. Serve warm with Praline Sauce
Praline Sauce1 cup brown sugar, firmly packed1 cup whipping cream1/2 cup butter1 cup pecans, choppedCombine brown sugar, whipping cream, and butter in a me-
dium saucepan. Bring to a boil stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in pecans.
SPICY ALMOND COOKIES2 cups all-purpose flour½ teaspoon baking powder½ teaspoon salt1 ½ teaspoons ground cinnamon¼ teaspoon freshly grated nutmeg¼ teaspoon ground cloves¼ teaspoon ground ginger1 ½ sticks (3/4 cup) unsalted butter, softened1 cup sugar1 large egg½ teaspoon vanilla4 ounces thin sliced almonds (1 cup)
Whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl.
In a large bowl beat butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer fitted with paddle attachment, or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low; add flour mixture and sliced almonds. Mix until just combined.
Drop cookie dough in 1-inch balls onto a parchment-lined jelly roll pan and refrigerate for at least an hour. (You can freeze them at this point for later baking. Put the sheet in the freezer and when dough is frozen, in about two hours, put them in a plastic bag.) Place 12 cookies on a parchment-lined cookie sheet and press lightly with heel of your hand.
Bake 10 – 12 minutes in an oven preheated to 375°.
HEIDA’S HOLIDAY STRATEGY “I do a lot in advance . Sometime in October I will cook a turkey on
the grill. I will use that carcass for gumbo during the holiday season. I put bread up at the beginning of December, so I will have bread in the freezer. And I always have cookie dough on hand – that’s year round.
“Before Thanksgiving, I have all my menus planned, so if somebody calls, or something comes up, I’m ready And I always keep stocks on hand, and noodles, I make those in advance.” She makes sure she is ready to serve guests on Thanksgiving, the weekend before Christmas, on Christmas, and the weekend after.
Photo by Beth Snipes
LEE MAGAZINE 27
28 LEE MAGAZINE
OCTOBER/ NOVEMBER 2010calendar
WHEN" "WHERE" "
AUBURN CITY PUBLIC LIBRARY, 479 East Thach Avenue, Auburn. Hours: Monday through Thursday, 9 a.m. to 9 p.m.; Friday and Saturday, 9 a.m. to 5 p.m.; Sunday, 2-6 p.m. Information: 501-3190.
JAN DEMPSEY COMMUNITY ARTS CENTER, 222 East Drake Avenue, Auburn. Hours: 8 a.m. to 5 p.m. Monday through Friday. Ad-mission: free. Information: 501-2963.
JULE COLLINS SMITH MUSEUM OF FINE ART, 901 South College Street, Auburn. Hours: 8:30 a.m. to 4:45 p.m. Monday through Fri-day; 10 a.m. to 4:45 p .m. Saturday. Admis-sion: free. Information: 844-1484.
LEE COUNTY HUMANE SOCIETY, 1140 Ware Drive, Auburn. Adoption hours: Tues-day through Sunday, 1 p.m. to 5 p.m. Drop offs strays or pick up found pets: Tuesday through Sunday, 8:30 to 5 p.m.; Tuesday, 8:30 a.m. to 3 p.m. Information: 821-3222; [email protected].
LEWIS COOPER JUNIOR MEMORIAL LIBRARY, 200 South Sixth Street, Opelika. Hours: Mon-day and Tuesday, 8:30 a.m. to 7:30 p.m.; Wednesday, Thursday, and Friday, 8:30 a.m. to 6 p.m.; Saturday, 9 a.m. to 5 p.m.; Sunday 1 p.m. to 5 p.m. Information: 705-5380
LEE COUNTY HISTORICAL SOCIETY, 6500 Stage Road (Highway 14), Loachapoka. Hours: Second Saturday of every month, from 10 a.m. to 3 p.m. Information: 887-3007, [email protected].
LOUISE KREHER FOREST ECOLOGY PRESERVE, 3100 Highway 147 North, Auburn. Hours: 8 a.m. to 6 p.m. Admission: free. Information: 707-6512.
TELFAIR PEET THEATRE, at the corner of Samford and Duncan avenues. Tickets: 844-4154 or http://goo.gl/Osvn. Information: 844-4748 or [email protected].
ONGOING: Every Monday, Wednesday, and Friday: Walkers of all ages can join the Auburn Stride Walkers at 11 a.m. For complete walk schedule: 501-2948 or 501-2946.
ONGOING: To celebrate that there’s noth-ing so nice as formal wear, the Lee County Humane Society offers Tuxedo Tuesday dis-counts for “tuxedo” wearing pets. All adoptions of black-and-white cats and dogs, as well as solid black cats and dogs, are $50.
ONGOING through October 9: Fall Invita-tion Exhibition displays the work of local art-ists at the Jan Dempsey Community Arts Cen-ter. Admission: free. Information: 501-2963.
ONGOING through October 30: Audubon’s Final Achievements: The Viviparous Quad-rupeds of North America Version II contin-ues at the Jule Collins Smith Museum of Fine Art in Auburn.
ONGOING through November 6: Old Mas-ter Drawings from the John and Mable Ringling Museum of Art, an exhibit of drawings from the 16th through the 19th centuries continues at the Jule Collins Smith Museum of Fine Art.
ONGOING through November 27: As Above, So Below: Recent Works by Scherer and Ouporov continues at the Jule Collins Smith Museum of Fine Art.
OCTOBER 1, 15, AND 22, NOVEMBER 5 &12: The streets of Downtown Auburn will be closed for the Auburn Downtown Merchants Asso-ciation Friday Night Block Party. This free event, scheduled before home AU football games, features kids’ activities, street vendors, and live music. Information: 821-3023.
OCTOBER 1, 15, AND 22, NOVEMBER 5 &12: Football, Fans, & Feathers Raptor Program, 4 p.m. to 5 p.m., hawks, falcons, and eagles in flight at the Edgar B. Carter Educational Am-phitheater, Raptor Road off Shug Jordan Park-way. Admission: $5.
OCTOBER 5, 12, 19, AND 26 & NOVEM-BER 2, 9, 16, 23, AND 30: Children ages five to twelve are invited on a Fall Discovery Hike from 3:30 p.m. to 4:30 p.m. at the Louise Kre-her Forest Ecology Preserve. No registration or admission fee. Hikes are canceled on rainy days.
OCTOBER 5, 12, 19, AND 26 & NOVEM-BER 2, 9, AND 16: Baby Time, for babies six months to eighteen months and their parents, features stories and crafts, 10 a.m., Auburn Pub-lic Library. Admission: free. Information: 501-3196.
OCTOBER 6 AND NOVEMBER 18: Mag-ic Tree House Club, for children reading the Magic Tree House Club book series, 3:30 p.m., Auburn Public Library. Admission: free. Infor-mation: 501-3196.
OCTOBER 6, 13, 20, AND 27 & NO-VEMBER 3, 10, AND 17: Preschool Story Time for children three to five and their par-ents, 10 a.m., Auburn Public Library. Admis-sion: free. Information: 501-3196.
OCTOBER 7 & NOVEMBER 4: Students in eighth through twelfth grade can play Wii, read graphic novels, dance, and listen to music at the Auburn Public Library Teen Café. In-formation: 501-3196.
OCTOBER 7 AND EVERY THURSDAY THROUGH DECEMBER 16: A Little Lunch Music, noon to 1 p.m., Jule Collins Smith Mu-seum of Fine Art. Admission: free.
OCTOBER 12-NOVEMBER 20: Photo XII Juried Art Exhibition takes place at the Jan Dempsey Community Arts Center, 8 a.m. to 5 p.m. Monday through Friday. Information: 501-2963.
OCTOBER 12 & NOVEMBER 9: Puppet Play takes place at the Auburn Public Library 3:30 p.m. Admission: free. Information: 501-3196.
OCTOBER 12: The Auburn Public Library presents Joshilyn Jackson, author of “Back-seat Saints,” “Gods in Alabama,” and “Between
←continued
Georgia,” 7 p.m. Admission: free. Information: 501-3190.
OCTOBER 13: The Auburn University de-partments of music and Italian collaborate for a Celebration of Italian Music and Poetry, featuring recitations of Italian poetry and op-era arias, 4 p.m., Goodwin Music Recital Hall. Admission: free. Information: 844-1645.
OCTOBER 13, 15, 15, 17, 19, 20, 21, AND 22: Auburn University Theatre presents The Fantasticks! at 7:30 p.m., Telfair Pete Theatre. Admission: $15, students, free with ID. Information: 844-4154.
OCTOBER 14: Bring a chair or blanket and enjoy music by Spoonful James at 6 p.m., Kiesel Park, 520 Chadwick Lane, Auburn, as part of the Fall Sundown Concert Series. Ad-mission: free. Information: 501-2930.
OCTOBER 16: The Forest Ecology Preserve 5K Trail Run registration is $18 until Octo-ber 11 and $20 on race day, from 6:30-7:45 a.m. Race begins at 8:15 a.m.
OCTOBER 18: The Auburn University Symphonic Winds performs, 7:30, in the Auburn Performing Arts Center, Auburn High School, 405 South Dean Road. Admission: $10; students, and children, $5. Information: 844-4165.
OCTOBER 19: Auburn Public Library in-vites teens to join Ghostbusters of Alabama at 4 p.m. to watch “Ghostbusters.” Admission: free. Information: 501-3196.
OCTOBER 19: “Pelada,” a film exploring soccer, 6 p.m., at the Jule Collins Smith Mu-seum of Fine Arts, followed by refreshments and a discussion with the filmmakers Rebekah Ferguson and Ryan White.
OCTOBER 21 AND NOVEMBER 18: American Girls Club, for children reading the American Girls book series, 3:30 p.m., Auburn Public Library. Admission: free. Infor-mation: 501-3196.
OCTOBER 21: Bring a chair or blan-ket and enjoy the Highway 280 Band, 6 p.m., at Kiesel Park, 520 Chadwick Lane, as part of the Fall Sundown Concert Series. Admission: free. Information: 501-2930.
OCTOBER 21: Auburn Public Library hosts a Hex Hall Ball for teens with Rachel Hawkins, author of the Hex Hall series, 6:30 p.m. Ad-mission: free. Information: 501-3196.
OCTOBER 21 & 22: Auburn University students present Opera Scenes, 7:30 p.m., in the Goodwin Music Building Recital Hall. Ad-mission: $10; students, free with ID. Informa-tion: 844-4154.
OCTOBER 21: The Bachelors 2010 Auc-tion, fifteen bachelors ages twenty-one to fifty-plus, 7 p.m., in the Event Center Downtown, Opelika. Proceeds benefit Opelika Main Street and the East Alabama Medical Cen-ter Foundation. Tickets: $15 in advance, $20 at the door. Information: 705-5466.
OCTOBER 21: The Jule Collins Smith Mu-seum of Fine Art presents a slide lecture by art-ist and iconographer Anthony Saltzman, “The-ology in Color,” as part of Third Thursday Late Night at 5 p.m. Admission: free.
OCTOBER 22: The Sundilla Acoustic Con-cert Series presents Chuck Brodsky, 7:30 p.m., Auburn Unitarian Universalist Church, 450 Thach Avenue. Tickets: $10; students, $8; children 12 and under, free. Information: www.sundilla.org.
OCTOBER 25: Bayanihan, a performance by the Philippine National Dance Company, takes place in the Opelika Performing Arts Center at Opelika High School, 1700 Lafay-ette Parkway, Opelika. Admission: $40; se-niors, $35; students, $26. Performance begins at 7:30 p.m. Information: 749-8105.
OCTOBER 25: Octubafest, a tuba perfor-mance, begins 7:30 p.m., Goodwin Music Building Recital Hall. Admission: free. Infor-
mation: 844-4165.
OCTOBER 25: Dress up your dog for the Fifth Annual Howl’oween Costume Contest and Dog Parade in downtown Opelika. Mer-chants will hand out dog treats beginning 5:30 p.m. The parade begins at 6 p.m. Registration at Canine American, 108 South Eighth Street, $10. Proceeds benefit K9-1-1. Information: 705-6465.
OCTOBER 26: Opelika Parks and Recre-ation hosts a Fall Festival and Children’s Carnival, 6 p.m. to 8 p.m., W. James Samford Soccer Complex, Opelika. The festival features a performance by Route 66, miniature train rides, prize games, inflatables, roasted corn on the cob, and apple bobbing. Tickets for games are 25 cents each. Information: 705-5560.
OCTOBER 28: Latif Bolat presents an eve-ning of Turkish music, 7:30 p.m., in the Goodwin Music Building Recital Hall. Admis-sion: free. Information: 844-4165.
OCTOBER 30: The Thirty-ninth Annual Loachapoka Syrup Sopping Day from 7 a.m. to 4 p.m., features craft demonstrations, mu-sic with traditional instruments, bread making, garden tours, and outdoor cooking. Visitors can feast on barbecue, camp stew, collards, and freshly made sweet potato biscuits, and tour the historical museum in Loachapoka. Admission: free. Information: 887-2255.
OCTOBER 30: Learn about alligators at Creepy Wonderful Critters, 10 a.m., at the Louise Kreher Forest Ecology Preserve. Ad-mission: members, $2; non-members, $3.
OCTOBER 30: A Symposium of Audu-bon’s Final Achievement: The Viviparous Quadrupeds of North America, 9 a.m. to 2 p.m., at Jule Collins Smith Museum of Fine Art.
NOVEMBER 1: The Auburn University Campus Band performs, 7:30 p.m., in the Goodwin Music Building Band Hall. Admis-sion: free. Information: 844-4165.
30 LEE MAGAZINE
Calendar continued
NOVEMBER 4: The Auburn University Percussion Ensemble performs, 7:30 p.m., in the Auburn Performing Arts Center at Auburn High School, 405 South Dean Road. Admis-sion: $10; students and children, $5. Informa-tion: 844-4165.
NOVEMBER 7: The Auburn University Mu-sic Department presents a Fall Choral Con-cert, 2:30 p.m., at Auburn United Methodist Church, 137 South Gay Street. Admission: $10; students and children, $5. Information: 844-4165.
NOVEMBER 7: Local businesses open Sun-day for Christmas Open House in Historic Downtown Opelika from 1 p.m. to 5 p.m. In-formation: 745-0466.
NOVEMBER 9: Opelika Auburn News pres-ents The United States Army Field Band and Soldiers’ Chorus, 7 p.m., at the Au-burn Performing Arts Center at Auburn High School, 405 South Dean Road. Admission: free. Information: 501-2963.
NOVEMBER 10: The Auburn Chamber Music Society presents Gryphon Piano Trio, 7:30 p.m., at the Goodwin Music Building Re-cital Hall. Admission: $10; students and chil-dren, $5. Information: 844-4165.
NOVEMBER 11, 12, 14, 16, 17, 18, AND 19: Auburn University Theatre presents Machinal, 7:30 p.m., Telfair Pete Theatre. Admission: $15; students with ID, free. Information: 844-4154.
NOVEMBER 11: The annual Sounds of Au-burn concert, featuring the AU Singers, Sym-phonic Band, Gospel Choir, Concert Choir, Jazz Band, Steel Band, and the AU Marching Band, takes place at 7:30 p.m. in the Beard-Eaves Memorial Coliseum. Admission: $10; students and children, $5. Information: 844-4165.
NOVEMBER 12, 13, 14, 18, 19, 20, AND 21: Au-burn Area Community Theatre presents, “All I Really Need to Know I Learned in Kinder-garten,” 7 p.m., in the Jan Dempsey Commu-
nity Arts Center. Admission: $10; seniors and students, $8. Reservations are recommended. Information: 332-2620.
NOVEMBER 15: Remember Me, a perfor-mance by Parsons Dance and East Village Op-era Company, 7:30 p.m., in the Opelika Per-forming Arts Center at Opelika High School, 1700 Lafayette Parkway. Admission: $40; se-niors, $35; students, $26. Information: 749-8105.
NOVEMBER 15: The Michigan Troupe Per-formance presents Institutional Change: The Musical, 5:30 p.m., at the Hotel at Auburn University and the Dixon Conference Center, 241 South College Street. Admission: Free.
NOVEMBER 15: The Auburn University Trumpet Ensemble presents a concert at 7:30 p.m. at Goodwin Music Hall Recital Building. Admission: free. Information: 844-4165.
NOVEMBER 16: Faculty members perform Brahms Sonata No. 2 in E-flat Major in the Auburn University Faculty Recital, 7:30 p.m., at Goodwin Music Building Recital Hall. Ad-mission: $10; students, children, $5. Informa-tion: 844-4165.
NOVEMBER 16: The Southern Circuit Tour of Independent Filmmakers screens “Burn-ing in the Sun,” a documentary about a young man who returns to Mali to build solar panels, 6 p.m., at the Jule Collins Smith Museum of Fine Art. A discussion and refreshments fol-lows. Admission: free
NOVEMBER 17: The Auburn University Jazz Ensemble performs, 7:30 p.m., in the Goodwin Music Hall Recital. Admission: $10; students, children, $5. Information: 844-4165.
NOVEMBER 18: The Auburn University
Symphonic Band and Opelika High School Band present a joint concert, 7:30 p.m., at the Opelika Performing Arts Center, 1700 Lafay-ette Parkway. Admission: free. Information: 844-4165.
NOVEMBER 18: The Jule Collins Smith
Museum of Fine Art presents “The Art of the Steal,” a documentary about the controversy surrounding the $25 billion art collection of the Barnes Foundation, 5 p.m. Admission: free.
NOVEMBER 20 THROUGH JANUARY 22: 1072 Society Exhibition and Recent Acquisitions, Jule Collins Smith Museum. A preview of art under consideration for the mu-seum collection, in tandem with an exhibit of recently acquired works. Admission: free.
NOVEMBER 30: Auburn University/Com-munity Orchestra perform in the Auburn Per-forming Arts Center at Auburn High School, 405 South Dean Road, 7:30 p.m. Admission: $10; students, children, $5. Information: 844-4165.
DECEMBER 4: Polar Express Holiday Event, 10 a.m. to 1 p.m., at the Jan Dempsey Community Arts Center. Admission: free. In-formation: 501-2963.
DECEMBER 4 AND 5: The Auburn Universi-ty Singers perform their Fall Show, 2:30 p.m. and 7:30 p.m., at Telfair Pete Theatre. Admis-sion: $10; students, children, $5. Information: 844-4165.
DECEMBER 6: East Alabama Arts presents Fiddler on the Roof, 7:30 p.m., at the Ope-lika Performing Arts Center at Opelika High School, 1700 Lafayette Parkway, Opelika. Admission: $40; seniors, $35; students, $26. Information: 749-8105.
DECEMBER 11 THROUGH MARCH 12: Strang-er in Paradise: The Works of Reverend How-ard Finster at the Jule Collins Smith Museum of Fine Art in Auburn.
DECEMBER 12: The Eufala Heritage Associa-tion hosts its Fifth Annual Christmas Tour of Homes with a seated luncheon and dinner served at Shorter Mansion and tours of modern and historic homes. Admission: luncheon $25; eight-home tour, $40; four-home tour, $20; individual home tour, $6; dinner, $42.50. In-formation: 1-888-383-2852 or visit www.eufalapilgrimage.com.
When Duffy Stewart’s new mentor, John Rice, sug-
gested she put a John Rice Realtors logo on her car, she wasn’t crazy about the idea. But she complied, of course – new boss, right? She was in for a big surprise her
very first day. While she was driving in Opeli-
ka, someone honked a car horn, turned their vehicle around, and followed her while they punched in her number on a cellphone. Duffy pulled over for a roadside confer-ence and arranged to show them some properties. It was all because of the logo. That’s the reach of the John Rice
name. When many area residents look for real estate, they think of John Rice. John Rice is Lee County born and
bred, a graduate of public schools as well as attended Auburn University. In 1977, he graduated from the Hall Institute of Real Estate in Hanover, Massachusetts, and has served the real estate community for thirty-five years. He has served the real estate community since 1974.John Rice Realtors is a family affair.
John’s mother, Camilla, was his big-gest support then and still is. They have been business partners for years. His knowledge and experience led
to his work as an instructor with the
American Real Estate Institute. Plus, he has extensive knowledge of real estate listings, sales, development, construction, finance, and property management. His public service record is unpar-
alleled. In 1982, John was elected to the Alabama House of Representa-tives, and again in 1983 in a special election. In 1986 he won the race for an Alabama Senate seat. He is the former platform debater for the Tax Accountability Coalition of Ala-bama.
John was one of four original in-corporators of Eagle Bank, and was the founder of the Auburn/Opelika Convention and Visitors Bureau. He is chairman of the Lee County Industrial Development Authority. He is also an active member of the First United Methodist Church of Opelika, a member of the Opelika Kiwanis Club and the Auburn/Ope-lika Elks Lodge 1834.
John has hands-on experience help-ing with the Annual Syrup Soppin’ Festival, and is the commissioner of baseball for the Billy Hitchcock Men’s Senior Baseball League. To top it off, he’s been the voice of the Friday Night Football Scoreboard Show for the past 25 years. John Rice Realtors highly trained-
staff gives the office a family atmo-sphere, and that allows John to edu-cate and enhance the professional abilities of his staff.That means you get the guidance
you need at John Rice Realtors. Whether you’re preparing to sell, want to purchase, have an inter-est in organizing a neighborhood watch, or have questions about the area, John Rice Realtors should be your first stop.
What’s in a Name?ADVERTISMENT
John Rice
johnricerealtors.comFOR INFORMATION AND LISTINGS, VISIT:
...We’ll show you a day withoutfoot pain!
www.footsolutions.com 334 749 1213
SHOW US
YOURFeet...
High arches. Low arches. Flat.
Wide. Narrow. Toes that cross over.
Toes that don’t. Big feet. Small
feet. Crooked feet. Feet that have
walked thousands of miles. Feet
that can barely take another step.
For every foot, there’s a solution.
VISIT OUR NEW STORE AT:Foot Solutions
785 North Dean Road • Suite 200Auburn, Alabama
(Next to Auburn Foot Care Center)
Be good to your soleWe
Moved!