Chase Rivers Flair Spring 2009

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ƒlair!C h a s e R i v e R s

recipes & crafts forcelebrate withSt. Patricks’s Day

Mother’sDay

FauxEastereggs

designerof dreamsKaren Hendrix

in the garden

& much more!

www.chaserivers.comspring 2009

A Chatwith

Chase...E

very new venture experiences growth and changes. With this, our third issue, we are changing the look and title of our maga-

zine. We believe that Flair more accurately represents who we are and what we hope to bring to you, our readers. We hope you will like the changes and think you will find Flair filled with interesting and useful information that you will enjoy.

Flair is based in Nashville, Tennessee, where I have lived for the past 15 years. Nashville is a great place filled with talent: singers, musicians, artists, chefs, designers, craftspeople, gardeners, writers, and others who have a wealth of information and ideas to share with all of us.

The purpose of our magazine is to inform, enlighten, encourage, and entertain you with informa-tion on home décor, delicious recipes, wedding color schemes, holiday celebrations, gardening, health and fitness, career pointers, and more. We also want to give you ideas that will bring out your own creativity so that you and your family may discover and define your own sense of flair.

Please tell us what you think about our (and your) magazine by sending an email to [email protected]. We welcome your feedback on this issue as well as comments and suggestions for future issues. If you like what you see, please send an email to all your friends with a link to our website www.chaserivers.com so they can get in on the fun.

Now…start turning these pages and enjoy our Spring edition.

Chase

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contentsChase Rivers ƒlair! · spring 2009

2 Chat with Chase

3 Table of Contents

4 Editor’s Letter

5 Health Watch

6 - 7 Good Eats: Spring Sandwiches

8 Etiquette: Cocktail Party

9 - 17 Celebrate St.Patrick’s Day

18 - 19 Spring Cleaning

20 - 25 Celebrate: Easter

26 - 29 Celebrate: Mother’s Day

30 - 45 We Love Weddings

46 - 53 In the Garden

54 - 55 Natural Resources

56 - 57 People of Interest:

Chris Riggins

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2250

38 30 27

http://www.chaserivers.com

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From the Editor...

Flair works hard to help you explore your own creativity and improve life for yourself and your family. If you are a reader with comments about our magazine or ideas for articles, send them to Chase at [email protected] or to me at [email protected]. Your suggestions are welcomed.

As a new magazine, we are seeking to add contributors to our available resources. If you are a writer who has knowledge and passion about our subject matters and ideas for articles, please email me to request writer’s guidelines. If you’d like to submit a query about your idea and a one to two-page sample of your work, electronic submission in a Word document (Word 97-2003) is preferred. Please state your qualifications and your area of primary interest and expertise.

We look forward to hearing from you!

Hazel KingEditor/Features [email protected]

President& PublisherChase Rivers

Art Direction

& Design Amanda Graves

Editor &

ContributorHazel King

Crafts

DeptartmentJen Lensgraf

Advertising

ManagerChase Rivers

Contact Chase Rivers ƒlair!

615-791-4212or

[email protected]

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recipes & crafts forwith

Mother’sDay

eggsdreams

in the garden

& much more!


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health watch |spring into fitness

As Winter’s chill fades and the warmth and vibrancy of Spring arrive, it’s time to shed those baggy winter clothes for more slimming and cooler

spring attire. Many people start the New Year with the common resolution to lose weight and get in shape. They make a mad dash to the gym where they may spend upwards of a thousand dollars a year in health club memberships. The end result can be frustrating with long waits to use exercise equipment, noise, and difficult people.

The good news is that you don’t have to go to the gym to improve your figure and your health. A few sessions with a certified trainer can give you the tools you need to construct a fitness program specific to your needs in the comfort of your own home.

You might be surprised to know that for less than a $500 investment you can have a functional and effec-tive home gym. Think how much more efficient and economical it would be to work out at home. Here are a few benefits:

Save time, no commute to gym

Save more time, no wait to use equipment

Save money, no costly gym membership

Save more money, decreased gas expense

The following pieces of equipment will give you all the tools you need for a fantastic resistance workout.

• Stability ball – $25

• Adjustable bench – $175 (optional)• Adjustable dumbbells- $200 (optional)• Resistance bands - $50

• Yoga mat - $25

If you think you don’t have time for a fitness routine, a cardiovascular workout takes only 30 minutes a day. Daylight savings time gives an extra hour in the evening when you can enjoy walking, jogging, or biking. These outdoor activities give you the benefits of fresh air and sunlight proven to enhance your health and overall well-being.

You can also increase your stamina and fitness by enjoying a hike in a national or state park. A two-hour hike can burn an astounding 700 calories for a 130-pound person. Other activities that are relaxing, fun, and expend significant calories include athletic sports, horseback riding, and kayaking.

The time-saving benefits of performing resistance workouts at home, along with the variety of outdoor cardiovascular activities you can enjoy, will improve your health and give you a boost in energy. With self-discipline and commitment, you can turn that mediocre, mundane exercise routine into an effective, dynamic fitness program that will change you from the inside out. u

by Daniel Gann | M.S. Health & Human Performance ACSM Certified Personal Trainer

No Membership

Required


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9 good eats |spring menu

Springtime is here and it’s time to get outside and relish the warmer days. I love outdoor entertaining when weather permits. When the spring afternoons are warm and the nights are cool, I invite family and friends

over to unwind from the stress of the week and enjoy one another’s company. Sundays after church are my favorite time because it’s such a laid-back day and a perfect oppor-tunity to relax. Of course you can’t relax when you are hungry.

I created these sandwich recipes that are ideal for such a gathering. Add your favorite colorful salad and cold drink and even the most fickle palates will discover taste-bud bliss. If you close your eyes, you just might think you’re poolside at

an exotic resort enjoying lunch under one of those grass-hut umbrellas. Just be careful or your friends will start bringing their friends and family and the next thing you know you’ll have to hire a pool boy and a masseuse.

Roast Beef Asparagus Sandwich

note {The freshness of your bread

can make or break the enjoyment of a

sandwich so buy the freshest available

at your deli or bakery.}

S

Picnic Perfect Sandwiches for Spring

recipes and photos by Chase Rivers


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Roast Beef Asparagus Sandwich

Makes 5 sandwiches

Piled-high roast beef freshly sliced and drenched in a creamy red pepper sauce topped with blanched asparagus and white cheddar cheese will satisfy even the hungriest appetite.

1 lb. sliced roast beef

16 asparagus spears, blanched

10 slices white cheddar cheese

5 Kaiser Rolls

Red pepper sauce (recipe below)

Pile roast beef on bottom half of Kaiser Roll. Spoon roasted red pepper sauce on top of roast beef. Place 4 spears of asparagus on top of roast beef and red pepper sauce. Top with 2 slices of white cheddar cheese. Serve cold or warm up in oven.

Roasted Red Pepper Sauce

2/3 cup jarred, roasted red

peppers, drained well

1/3 cup mayonnaise

4 basil leaves

Salt and Pepper to taste

Blend together all ingredients in a food processor or blender.

Pulled Chicken with Apple and Pear SlawMakes 5 sandwiches

1 rotisserie chicken pulled

from bones

Favorite barbeque sauce

Apple Pear coleslaw (recipe follows)

5 sandwich rolls

Apple Pear Slaw

2 pears cored

2 apples cored

4 cups green cabbage

1 cup mayonnaise

1/8 cup apple cider vinegar

1/2 tsp sugar

Shred apples, pears and cabbage in food processor or chop with knife.Mix mayonnaise, apple cider vinegar and sugar in a small bowl.Mix all ingredients together.

Mix 1 cup pulled chicken with 3-4 table-spoons of barbeque sauce. Pile high on sandwich roll. Top with apple pear cole-slaw and enjoy.

Roasted Pork Tenderloin Sandwich

Makes 5 sandwiches

This sandwich deserves the “Super Sand-wich” award due to its impeccable flavor. Roasted pork tenderloin is combined

with a rosemary apricot sauce and goat cheese then finished off with fresh avocado wedges and placed between soft bagel bread.

Roasted pork tenderloin

(recipe below)

8 oz jar apricot preserves

1 Tbsp balsamic vinegar

1 tsp finely chopped rosemary

1 tbsp olive oil

6 oz goat cheese, room temperature

1-2 fresh avocados

5 bagels

Apricot Rosemary Sauce

Sauté rosemary in olive oil for approxi-mately 2-3 minutes.Add apricot preserves and balsamic vinegar and simmer for an additional 2-3 minutes.Remove from heat and let cool.Top one half of the bagel bread with thinly sliced pork tenderloin. Spoon on apricot rosemary sauce. Layer thin slices of fresh avocado on top of apricot rosemary sauce. Spread goat cheese on second half of bagel bread and press together. Serve.

Roasted Pork Tenderloin

Preheat oven to 400 degrees F Season pork with salt and pepper and sear on all sides in a hot, nonstick, oven-proof skillet over high heat.Transfer to oven and cook to an internal temperature of 150 degrees F, about 12 to 15 minutes. Let rest. ♦

Roasted Pork Tenderloin Sandwich with Apricot Sauce

Pulled Chicken with Apple and Pear Slaw Sandwich

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9 etiquette |cocktail parties

You’ve probably heard that “it isn’t what you know but who you know” that helps you get

ahead. Like most adages, there is a lot of truth in this one. The reality, however, is that it’s both “who” and “what” you know that can spell success in your job.

Many corporations use social gather-ings to network with their counterparts in other companies or to expand their sales or services. Cocktail parties are particu-larly favored as a relaxed setting in which to get to know people and make a good impression for yourself and your company. Those good impressions can be destroyed if you’re not sure of proper etiquette.

Up-and-coming young professionals must have more than a good resume in order to succeed. With the current economic crisis, it is more important than ever to utilize every skill and talent at your command to prove yourself valu-able to your company. Believe it or not, old-fashioned manners can help you climb that next rung on the corporate ladder. Manners do matter.

Fortunately, sharpening your skills in etiquette doesn’t require enrollment in an Etiquette Education degree program. Observing a few simple guidelines should see you safely through the most formal cocktail party, even in the most exalted company.

Before the PartyWhat to Wear: If you receive a

written invitation to a cocktail party, you will be informed as to the level of formality and can choose appropriate attire. Unless the invitation specifies formal dress, you should be safe wearing what is commonly known as “business casual” clothing, depending on established traditions with the company. If in doubt, ask for clarifica-tion.

RSVP: If the invitation requests

a response, be sure to comply. If the party is business-related, you should make every effort to attend. Consider it both a privilege and an obligation.

Party ProtocolFood and Drink. Except for

gatherings that include a sit-down dinner, most cocktail parties offer appe-tizers on a buffet table. Guests remain standing while partaking of the delica-cies and sipping a cocktail. This can be a bit tricky for people who may happen to have only two hands.

Fortunately, there usually are tables or other flat surfaces where you may set down your wineglass while eating. Never set a wineglass on any surface without a napkin underneath. If your glass should leave a ring on Aunt Sadie’s antique table, you will not be helping your career.

Remember your mother’s admonition to chew with your mouth closed and never talk while chewing. Compliments about the food and drink are always in order.

It is important to remember that the purpose of cocktail parties is not to enjoy the food and drink. I cannot stress this enough. Acceptable social behavior at a cocktail party does not include visiting the buffet six times. Nor does it include drinking to excess. Hold the glass by the stem just under the bowl and sip slowly.

If you are a non-drinker, it is perfectly acceptable—and much wiser--to request ginger ale, a soft drink, or water rather than wine or spirits at a cocktail party. Non-drinkers generally feel the effects of alcohol more rapidly than those more accustomed to drinking, thereby jeopar-dizing the dignity and decorum so critical to public perception and business success.

MinglingSometimes referred to as “working

the room”, mingling is the most crucial activity of the evening. Retiring to a

corner with your drink and your favorite co-worker for a gabfest is not advised. You were invited in order to meet and mingle with other people who are in your social or business circle, thereby cementing existing alliances and initiating new ones.

Even if you aren’t a social butterfly, you can make the effort to introduce your-self to as many people as possible. Show interest in other people and really listen to their responses. Ask for their business cards and offer yours when the opportu-nity arises.

When you get home, it may be helpful to jot down a few notes about the people you met to help you retain the informa-tion. You may need to contact them later and the fact that you remember their name will make a favorable impression.

DepartingIt is best to be neither the first nor

last guest to leave. Time your departure with that of a few other guests. Place your plate and wineglass in the proper location. Always thank your host and hostess and let them know you are leaving. Say goodbye to other guests where possible.

There. That wasn’t so bad, was it? Grab that ladder—you’re on your way! u

Cocktail PartiesCareer Boosters

or Busters?

Retiring to a corner with your drink and your favorite co-worker

for a gabfest is not advised.


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st. patrick’s day |celebrate

greencocktails

Think you’ve got no reason to celebrate the middle of March? Think again.

St. Patrick’s Day is a holiday of great traditions and an excel-

lent excuse to bring your friends and family over

for good food and great drinks. You don’t have to be

Irish to be Irish for the day!

✥

✥

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1 1/2 oz Irish whiskey

1 tsp brown sugar

6 oz hot coffee

heavy cream

Combine whiskey, sugar and coffee

in a mug and stir. Float cold cream

gently on top. (We whipped the

heavy cream with a hand mixer

to thicken.)

Irish Coffee1/2 ounce creme

de menthe

2 ounces tequila

1/2 ounce triple sec

2 ounces fresh

sweet- and-sour mix

(recipe follows)

1 cup crushed ice

Mix all ingredients in a

blender until smooth.

Sweet & Sour Mix

3 cups water

3 cups sugar

2 cups fresh lemon juice

2 cups fresh lime juice

Combine water and sugar in large

saucepan. Stir over medium heat until

sugar dissolves. Bring to boil. Cool

syrup. Mix syrup, lemon juice and

lime juice and chill unused portion.

Irish Margarita

Green Apple Martini

2 oz Sour Apple Schnapps

1 oz vodka

1 dash sweet & sour mix

green sugar, as garnish

green apple (thinly

sliced), as garnish

Pour the ingredients into a shaker

with ice. Shake for 30 seconds.

Strain into a martini glass. Top of

glass may be rimmed in green sugar

(granulated sugar and green food

coloring) and garnished with a thin

slice of apple, if desired.

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9 celebrate |St. Patrick’s Day

ColcannonServes 6

3 pounds potatoes peeled

and cut in half

2 sticks butter

1 1/4 cups hot half and half

Fresh black pepper

1 head cabbage, cored and finely

shredded (you want the same amount

of cabbage as you do mashed

potatoes, about half and half of each)

1 whole corned beef brisket,

(cooked the day before)

4 scallions, finely chopped

Salt

Chopped parsley leaves, for garnish

Boil the potatoes for approximately 30 minutes. Mash thoroughly to remove all the lumps. Add one stick of butter in pieces. Gradually add hot half and half, stirring all the time. Season to taste with salt and grinds of black pepper. Boil the cabbage in unsalted water for approximately 10-15 minutes until tender.

Drain thoroughly and chop into small pieces. Heat the corned beef by placing in boiling water for 7-10 minutes. Drain and chop into small pieces. Add cabbage, scallions, and corned beef to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Corned BeefBrisket

Colcannon

Pistachio Pudding

St. Patrick’s DayIrish Feast


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Corned Beef BrisketServes 4

1 corned beef brisket (3-4 pounds)

1 orange

18-20 whole cloves

1 teaspoon whole yellow mustard seeds

1/2 teaspoon caraway seeds

1/2 teaspoon whole black peppercorns

1/2 teaspoon whole coriander

Place corned beef brisket in a large pot. Clean orange and press cloves into randomly. Cut orange in half and squeeze juice onto top of corned beef brisket. Place squeezed orange halves into the pot. Sprinkle all spices onto top of corned beef brisket and cover with water. Bring water to boiling, reduce heat, cover and simmer for 2 ½ - 3 hours or until corned beef brisket is tender. Drain water off and serve.

Reuben Sandwich Serves 4

2 Tbsp butter, softened

8 slices rye bread

8 slices Swiss cheese

3/4 lb corned beef brisket, thinly sliced

1/2 lb sauerkraut with

liquid squeezed out

1/4 cup Thousand Island Dressing

For each sandwich butter one side of bread and place buttered side down on frying pan over medium heat. Place a slice of Swiss cheese on top following with thin slices of corned beef. Now add a layer of sauerkraut and dab with thousand island dressing (about 1 tablespoon). Add one more layer of Swiss cheese finishing with a layer of corned beef and topping with second piece of buttered bread. Cook each side until golden brown. Slice and Serve.

Pistachio PuddingServes 4

1 ounce pistachio paste (recipe below)

1/2 cup maple syrup

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups whole milk

2 large egg yolks

2 tablespoons butter, softened

1 teaspoon vanilla extract

1/2 cup pistachio nuts, finely chopped

Pistachio Paste1/3 cup unsalted pistachios (if using

salted pistachios reduce salt above)

1/3 cup powdered sugar

2-4 tablespoons maple syrup

Grind the pistachios in a food processor with powdered sugar for 1-2 minutes, until it’s nearly a fine powder. Transfer to a bowl. Stir in maple syrup. The paste should be easily held and shaped when in your hand. Pour milk into a 2-quart sauce pan and place over medium heat. Whisk in the pistachio paste and stir until the heat dissolves the paste into the milk. Combine the dry ingredients (sugar, corn-starch, salt) in a separate bowl. Slowly whisk into milk immediately after pista-chio paste has dissolved. Stir constantly, until mixture thickens and begins to boil. In another bowl, beat the two egg yolks together. Then temper the pudding, by brining 1/2 cup of the thickened pudding and combine with the egg yolks. Once combined, immediately pour egg mixture back into the pudding that’s in the sauce pan. Allow to boil for 1 minute, continue whisking. After the one minute, remove from the heat. Add the butter, vanilla and chopped pistachios. Mix thoroughly. Pour into dessert cups and chill for at least 2 hours. Top with whipped cream and chopped pistachios. u

The potato is a source of “good carbs” and is a food staple in most parts of the world.

Despite their name, Irish pota-toes came not from Ireland, but from the Andes mountains of Peru. Potatoes, however, became Ireland’s national crop and their primary food source. An acre planted in potatoes could feed a family of six plus livestock for a year. Because of the potato famine in the 1840s, approxi-mately 20-25% of the Irish popu-lation died of starvation.

Many restaurants feature traditional Irish dishes in March, including potato dishes. Corn beef and cabbage is among the most popular. For a taste of the “old country,” try some of the Irish recipes featured here. You may find you will want to serve them even when it isn’t St. Patrick’s Day.

You can also find several healthy recipes for Irish dishes at www.life-script.com/body/food. u

Irish Dishes:morethan just potatoes

[ ]

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9

Saint Patrick St. Patrick is a legendary figure credited with converting all

of Ireland to Christianity, a feat unmatched in any other country. There are so many legends about St. Patrick that it is unclear what is fact and what is fiction. That doesn’t stop the frivolity associated with the holiday.

Although St. Patrick’s Day honors an Irish saint, the holiday lost its religious overtones long ago. The focus of the holiday now is to celebrate Irish heritage and customs.

Much of America has joined in the Irish celebration. Several cities host large events in recognition of the holiday. Boston, Chicago, Philadelphia, New York, and Savannah are among the most well-known of these events, with Chicago dying its river green for the day.

Irish BlessingsThe Irish people are known for their witty and wise sayings.

There is a wealth of toasts, blessings, and perhaps even curses that originated with the Irish. The best of them express good will and compassion for others; the worst of the curses can be startling, but many are humorous in tone.

ToastsIf you’re wondering what to say when you raise your

glass on St. Patrick’s Day, here are a few possibilities:

“May God bring good health to your enemy’s enemies.”“May you be in heaven one-half hour before

the devil knows you’re dead.”Or how about this one:

“Here’s to you,Here’s to me,

The best of friends we’ll always be.But if we ever disagree,

Forget you—here’s to ME!!”

CursesThis family-friendly curse makes a humorous point.

“May those who love us love usAnd those that don’t love usMay God turn their hearts

And if He doesn’t turn their heartsMay He turn their ankles

So we’ll know them by their limping!”

Blessings“May your blessings outnumber

The shamrocks that grow,And may trouble avoid you

Wherever you go.”

Perhaps the best-known Irish blessing

-and our personal favorite- is this one:

“May the road rise up to meet you.May the wind be always at your back.

May the sun shine warm upon your faceAnd rains fall soft upon your fields.

And until we meet again,May God hold you in the palm of His hand.”

“St. Patrick’s Day is an enchanted

time -- a day to begin trans-

forming winter’s dreams into

summer’s magic.”--Adrienne Cook

“Shamrocks and leprechauns

are symbols of Ireland and St. Patrick’s Day.”

B’gosh and begorrah! It’s time for St. Paddy’s

Day again--time for wearin’ the green, bagpipes,

parades and green beer. When Irish eyes are

smiling, you can count on a good time for all.

Aye, matey, everybody’s a wee bit Irish on St. Patrick’s Day!

“Your feet will bring you to where your heart is.”

(Irish blessing)

Accent on the Irish

celebrate |St. Patrick’s Day


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No St. Patrick’s Day celebration is complete without music. Bagpipes are the instrument most closely associ-ated with the Irish and St. Patrick’s Day parades.

The music produced by bagpipes has a distinctive sound that one either loves or hates. To some, bagpipes are melodious and enjoyable while others would rather listen to a train wreck than hear bagpipers play songs

such as “When Irish Eyes are Smiling,” “Danny Boy,” “I’ll Take You Home Again, Kathleen” and many others that have enjoyed general popularity.

Bagpipers don’t play only Irish tunes. For a moving rendition of “Amazing Grace” played with bagpipes and accompanied by a meaningful photographic montage, visit youtube.com and search on “Amazing Grace – Bagpipes.”

To find a large collection of Irish songs and lyrics, visit this website: www.ireland-information.com/irishmusic/irishsongs-music-lyrics-midis.htm,

where songs are free to listen to, copy, or download. The ones we sampled did not have vocals with the music, but the lyrics are provided.

Listen! “The pipes, the pipes are calling.”

St. Patrick’s Day parade in Dublin

“Bagpipe music has a

distinctive sound.”

The Music of Ireland

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Mother’sDay

eggsdreams

in the garden

& much more!

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Lucky Lotto Four-Leaf Clover

Give a little ‘luck

of the Irish’ to your

loved ones. Make

these easy four-leaf

clovers and insert

a lottery ticket or

some folding green.

Hang them on

a doorknob as

a surprise gift or

pass them out as

party favors this

St. Patty’s Day.

creative zone

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9 creative zone |lucky lotto

MaterialsFour-Leaf Clover Template

Scissors

2 sheets of green Felt (as many

as needed for quantity)

Elmers glue

Gold glitter

Gold ribbon

Hot glue gun

Double-sided tape

Four-Leaf CloverÃ Print out a four-leaf clover template.

Ã Using scissors cut out clover shape.

Ã Using removable double-sided tape adhere

the template to one corner of the felt.

Ã Using scissors cut out clover around

the template.

Ã Repeat and cut out second clover.

Ã Leaving an opening at the top leaf of the

clover line hot glue around outer edge and

press second clover gently on top and let

dry.

Ã Line the front outer edge of clover with

Elmer’s glue, cover glue with glitter and

press gently to be sure glitter adheres

(glue will soak in to fabric). Allow to dry.

Ã Once dry shake gently to remove any

excess glitter.

Ã Using tip of pencil poke hole in top corner

of leaf avoiding opening.

Ã Cut desired length of ribbon. Using pencil

push ribbon through hole.

Ã Pull through and tie ribbon in a bow at top.

Ã Insert lottery ticket and hang on door.

St. Patrick’sDay project: lucky lotto


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18

It’stimefor...

Springcleaning

❀

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ƒlair! · www.chaseriv

ers.com

It happens every year. The first few days of sunny, warm, spring weather give us a burst

of energy. After being closed in all winter, we can’t wait to get outside. We want to sing, we want to dance, we want to clean! Or do we?

Our grandmothers used to do spring cleaning by scrubbing every surface, washing everything washable, hanging bedding on the clothesline and dragging mattresses into the yard to sun. It was backbreaking, exhausting work but—one has to assume—extremely satisfying since they repeated this scenario every year.

What about modern women?Is spring cleaning a ritual in modern

households or is it a thing of the past? To answer this question, I surveyed

several experts in the field, all of whom just happened to be friends and acquain-tances, to get their opinions on this matter. The results may surprise you.

Yes, Virginia, We Do Clean

Despite the fact that many women are employed outside the home, most of the sampled population does major cleaning at least once a year, usually in the spring. A few also do major cleaning in the fall; some, more often.

Susan washes windows and walls in the spring and cleans carpet in the fall. Patty cleans out cabinets and closets every few months to weed out clothes her children have outgrown or are no longer worn.

Angela said cleaning out closets is the most time-consuming task but is like a breath of fresh air when it’s done.

Kelly, mother of four children aged 7-12, does thorough cleaning once a month and surface cleans in-between. God bless her.

Carole and Pat and Corliss tend

to clean “as needed” rather than on a seasonal basis. Others try to tackle it all at once.

Elsa said she doesn’t really schedule spring cleaning. “There comes a day when I am not riding a horse or dragging one of my daughter’s horses to a show. The weather is sunny and I suddenly see all the dirt and just ATTACK!”

Kathy did it all in one exhausting, 18-hour day, a feat she does not recom-mend or care to repeat in her lifetime.

Methods

Methods vary. Some do cleaning chores by task, doing all the dusting, then vacuuming, etc., throughout the house. The majority, however, seemed to favor the room-by-room method, cleaning one room entirely before moving on to the next.

Some move furniture and appliances to clean underneath and behind them. Others focus their efforts on tasks that bring visible results.

Getting Psyched Up

Getting into the proper mindset seems to be a necessary prerequisite for spring cleaning. Dana plans a party as motiva-tion to clean her entire house. Nita says everyone needs to throw one big party a year to ensure annual cleaning. Nita and Dana throw great parties.

If you belong to a “Ya Ya Sister-hood,” consider doing spring cleaning as a group, spending a day at each house to get the job done. It’ll go faster, be easier, and put the fun back in cleaning. (Caution: this only works if everyone has a similar approach to cleaning. Neatniks or slobs in the group can sabotage the entire effort.)

Helpful Hints

Buy a fan-cleaning kit to clean half a dozen fans in five minutes.

Use clear water and newspapers to clean windows (go green!).

To clean shower doors, apply a small amount of fabric softener, then rinse thor-oughly. The water sheets off without the need for heavy scrubbing.

If you smoke, go outside. You’ll smoke less, clean less, and live longer.

Stop calling it “dust.” It’s “protec-tive coating.”

How to Get Going

Don’t. Just clean as needed.Make a list of all tasks by room;

checking them off will give you satisfac-tion.

Pick a day with no other plans, pref-erably one without husband or children underfoot unless they are also cleaning.

Put on your favorite music to keep you energized.

Use the method that works best for you, either chore by chore or room by room.

Clean your favorite room or the most time-consuming room first for an early sense of accomplishment and a clean place to take a break.

Add new accessories to brighten your décor for the spring and summer or rearrange furniture for a new look.

Treat yourself when it’s done by going out to dinner or getting a manicure, pedicure, or massage.

If you can, hire help.As a last resort: Move!

Cleaning commitment and sched-uling is as individual as the color of our eyes or our hair styles. Whatever works for you and your family is the most important consideration in cleaning. If it’s clean enough for your family’s health and happiness, it’s clean enough. u

Spring

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9 celebrate |easter


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Every Easter I have a celebration at home,

inviting close friends and family members

over for a mid-day gathering. Festive linens,

candles and flowers are all part of the ritual to enhance

the occasion.

I like to prepare foods that are less traditional to

make the meal more interesting for my guests. I derive

a great deal of personal satisfaction from finding recipes

from other cultures and modifying the ingredients to

create my own little twists. I hope your family and

friends will enjoy these recipes as much as mine do.

Easterdinner

photography by Divine Images

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9 celebrate |easter

Soutzoukakia (pronounced sood-zoo-KAHK-yah) is a Greek meatball dish tradition-ally made with ground lamb and spices and served with tomato sauce. For the recipe here I used beef and pork in substitution for the lamb and accompanied it with saffron rice. With homemade plaited bread still warm from the oven served with my tasty blue-berry pistachio salad and deli-cious cobbler, it makes a meal that will linger in memory as well as on the palate.

SoutzoukakiaMakes about 40 meatballs

1 1/2 pounds of ground beef

1 1/2 pounds of ground pork

2 teaspoons of salt

3 tablespoons of minced garlic

1 medium onion, chopped

1 teaspoon of cumin

1 teaspoon of freshly ground pepper

3 eggs

2 tablespoons of olive oil

2 1/2 tablespoons of

Ouzo (Greek liquor)

1 1/2 cups of dry breadcrumbs

3 tablespoons of red wine vinegar

Combine all ingredients in a large bowl and mix until well blended. Form into oval shaped meatballs. In a large frying pan, heat 1/2 to 3/4 inch of olive oil over medium heat. Fry until nicely browned and cooked in the center. Serve with Passata Sauce and Saffron Rice.

Passata Sauce

2 pounds plum tomatoes

1 teaspoon sugar

1 large onion, finely chopped

1/4 cup basil

2 cloves garlic, minced

1/8 teaspoon salt, to taste

1/2 cup olive oil

1/8 teaspoon black pepper, to taste

Cut the tomatoes in half. Place in a medium, non-reactive saucepan. Cover. Cook until soft (20-25 minutes). Pass the tomatoes through a sieve. Set aside. Sauté the onion and garlic in olive oil until golden (2-3 minutes). Add the tomatoes and basil. Cook until the sauce is desired consistency (approximately 20 minutes). Salt and pepper to taste.

Saffron Rice

2 cups Basmati Rice

3 1/2 cups chicken broth

1 pinch Saffron threads soaked in 2

tablespoons hot water for 10 minutes

1 teaspoon Sea Salt

2 tablespoons olive oil

Wash and drain rice. Heat olive oil over medium heat. Add rice and sauté for 3-4 minutes. Add chicken broth, saffron threads, sea salt and stir. Bring rice to a boil, reduce heat to low, cover and simmer 20 minutes or until water is absorbed. Fluff with fork and serve.

Blueberry Pistachio Salad with Balsamic

Vinegar Dressing

4 oz baby spinach

4 oz arugula

1/2 cup pistachios

1 cup blueberries

1 cup chopped pear

3 oz goat cheese crumbled

(be sure goat cheese is still

cold when crumbled)

Toss baby spinach and aragula. Sprinkle blueberries, chopped pears, pistachios and goat cheese on top. Soak with Vinaigrette dressing.

Honey Balsamic Vinaigrette Dressing

3/4 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon honey

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon ground pepper

Mix all ingredients and shake.


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Plaited White Bread

1 cup water (lukewarm 110 - 115F)

1 cup buttermilk (room temp.)

1/4 cup oil

5-6 cups bread flour

1/2 cup sugar

2 large eggs (beaten)

1 tablespoon salt

4 teaspoons instant yeast

Egg wash:

1 egg white

3 tablespoons milk

Mix together water, buttermilk and oil. Add 1-1/2 cups of flour and mix with a wooden spoon until smooth. Add sugar and eggs; stir together until smooth. Mix in the salt. Stir in yeast. Allow to sit uncovered for 15 minutes. Add flour 1/2 cup at a time. Place some flour onto the counter and continue to slowly add remaining flour until the dough is just a little bit sticky (note: you may not need all the flour). Knead the dough for 8-10 minutes until smooth. Place dough into a lightly oiled bowl. Spray the top of the dough with an oil spray. Cover bowl with plastic wrap and set aside in a warm place for about 1 hour. Pour out onto a lightly floured surface. Divide dough into 3 pieces and plait by rolling out into long pieces and weaving together and pinching ends. Place plaited bread onto greased cookie sheet and cover with plastic wrap and allow it to rise until double in size (about 45-60 minutes). After the dough has risen, make egg wash and brush on top. Wait 5 minutes, then brush again. Bake in a 375 degree oven for 30-35 minutes. Let cool and serve. u

Finish off your

Easter dinner with

a simple

raspberry cobbler

and homemade

vanilla bean

ice cream.

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9 celebrate |easter

One of the most popular symbols of Easter is the colored or dyed Easter egg. This tradition dates back hundreds of years and has both reli-gious and secular associations. Decorating and

coloring eggs for Easter was a common custom in England in the Middle Ages.

Eggs had a religious significance in many ancient civiliza-tions. Egyptians buried eggs in their tombs as did the Greeks. A Roman proverb states, “All life comes from an egg.”

The first eggs given at Easter were bird’s eggs colored to mimic the new, fresh colors of spring. Everyone from kings to peasants enjoyed the hard-boiled eggs with their bright colors and intricate designs. The practice of decorating eggs was made even more famous by King Edward I of England who ordered 450 eggs to be gold-leafed and colored for Easter gifts in 1290.

Eggs have been a symbol of continuing life and resurrection since pre-Christian spring celebrations. For the Jewish people, eggs at Passover stand for life and the hope of salvation. Chris-tians believe that through the death and resurrection of Jesus, he

defeated death and sin and offers people the promise of eternal life if they believe in him and follow his teachings.

In modern times, children engage in Easter egg hunts with prizes given for the most eggs found or the finder of the “lucky egg.” Candy eggs, chocolate bunnies, and marshmallow “peeps” are staples of the holiday for children, tucked into a cellophane-wrapped basket and presented on Easter morning.

It was a challenge for me to come up with a different approach this year to the usual method for coloring eggs. I finally decided to incorporate my faux painting technique into decoration of the eggs with the results shown here.

After the eggs were dry, I placed them into the natural bird’s nest I made of moss and grapevine to use as a centerpiece all spring. The eggs can be used as place cards for Easter dinner by adding names written in glitter. After Easter, the eggs can be wrapped and carefully stored to be enjoyed for many years.

Follow the step-by-step instructions for creating your own fauxed eggs. u

fauxeggsSay goodbye to the old way

of decorating the Easter egg

and hello to a modern twist

that makes a beautiful

centerpiece to

display all Spring


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eggsHow to Create Fauxed

Easter Eggs

Tips: You can use any color combination

you want but be sure there is enough

contrast between the two colors for a good

outcome. I chose green and orange.

For base coat- Mix ½ tbsp of green food coloring with 1 tsp of vinegar in a small glass. Then fill the glass halfway with cold water.

For glaze- Mix ½ tbsp of red food coloring with ½ tbsp of yellow food coloring creating an orange tone. Add 1 tsp of vinegar and fill glass halfway with water.

Note: If you’re planning to use eggs for deco next year be sure to blow out with “blas-fix” kit. You can purchase this kit online at many craft web sites.

Dip egg in “green” base coat for 5 seconds, remove and wipe off with paper towel. Be sure not to leave in dye longer than 5 seconds or egg will be too dark and contrasting glaze color won’t be as distinguished.

Once wiped dry, take toothbrush and dip into orange glaze. Tap off any excessive glaze and begin gently rubbing onto egg. Move glaze around with toothbrush only covering desired areas. Pat off with paper towel. To deepen orange color, add more glaze and let set for 1 minute before patting off.

To create speckled effect, dip toothbrush into orange glaze and flick onto green dyed egg; let set for 1 minute and then pat off.

Place eggs in a hand crafted bird’s nest and use as decoration in home

OR

Faux Eggs Can Double as a Place Card for Easter Dinner

To use as Place Card- Using Elmer’s glue, write guest names on fauxed eggs. Pour on colored glitter and shake off any excess, let dry. Place in egg holders on center of plate or on table.

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9 celebrate |mother’s day

i treasure the childhood memories of my Mother. Mom was “queen for the day” every Mother’s Day and the pampering always included a card, flowers and break-fast in bed.

Making a Mother’s Day card from scratch was part of the ritual. I also had two sisters that were sure that their card was going to be mom’s favorite. It always turned into a competi-tion that ended a three-way tie. My older brother would steer-clear, preferring to supervise the chaos. Mom was banned from the kitchen for an evening while my sisters and I argued over who was using what color of paper or who got to use the glitter first.

But there was no question about who ruled the kitchen when it was time to make Mom’s breakfast. I was the one with “ natural cooking abilities” and didn’t want anyone else in my way when it was time to cook. Breakfast always came complete with fresh cut flowers that I had “borrowed” from the neighbor’s yard. Mom always acted so surprised when I’d proudly carried the breakfast tray into her room but she always managed to have an old throw over the comforter to catch the inevitable coffee and juice spills.

Of course mine was the best slightly burned pancakes she’d ever had and though the coffee was a little strong, she

was raising four kids and probably was thankful for the extra boost of energy. (That was before espresso was in vogue.) She loved the attention, forgave the spills, and for months she enjoyed the glittery reminder of her Mother’s Day card every time she cleaned the kitchen.

As an adult with miles and miles between my mother and me, I don’t get to see her as often as I’d like, but we always talk on Mother’s Day. She never fails to remember something

that I’d forgotten from one of those special days. But she still gets flowers and she gets them honestly, not borrowed from a neighbor’s flower bed.

I have prepared a deli-cious recipe to help your family create your own memories this Mother’s Day. (Although, Dad’s, you may need to help out a little and guide the younger children so we don’t have any calls to the fire department!) There are also instructions on how

to make your own personalized card using a photo of mom and the kids and cut-out magazine words. As a bonus, we will show you step-by-step how to make a beautiful flower wristlet. I suggest going to the store to get the flowers or at least waiting till it’s dark before you borrow them from your neighbor. u

recipes and photos by Chase Rivers

Making

MemoriesMother’s Day

All that I am

or ever hope to be,

I owe to my Mother. -Abraham Lincoln


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Cut out heart and flower shapes from bread. Beat together eggs, half & half and vanilla extract. Melt margarine in frying over low heat. Dip heart and flower shaped bread into the egg mixture coating thoroughly.Cook until slightly brown on each side.

Transfer to plate, dust with cinnamon and serve with warm syrup.

Hearts and Flowers French ToastA sweet twist on a traditional favoriteserves 1-2

2 eggs

1/2 c. half & half

1/8 teaspoon vanilla extract

2 tbsp. margarine

4 pieces of bread

1 heart shaped cookie cutter

1 flower shaped cookie cutter

serve

with mom’s

favorite

side (bacon,

sausage) and

fresh fruit

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9 celebrate |mother’s day

Whether your mom loves Hallmark or Walmart, she is sure to appreciate a

hand-made Mother’s Day card from her children. Making a card yourself

tells your mother that she is worth the time, effort, and creativity that

went into selecting just the right thoughts and words to describe her and

all the things she has done for you over the years. If you find it hard to

come up with ideas, think about favorite meals your mother prepared, or

a favorite dress or shirt she bought for you, or those picnics in the back

yard. Remember when she let you make a “tent” by throwing an old sheet

over the kitchen table? Since your mom is one in a million, think about

giving her a card meant for her alone, not for millions of moms. Here are

ideas and instructions to get you started.

directions• Print out or make copy of photo. Cut to size.

• Go through magazines and cut out words that make you think

of your mother. Also cut out words that bring up any memories.

For example: I found the word “lunch” and it made me remember

how my mom would leave surprise love notes in my lunch box

every now and then.

• Fold cardstock in half and cut to the size you want your card

to be. You can also find pre-made cards in the printing section of

any office store.

• In order to make the picture look nice we are going to matte

and border with the other two color cardstock as if we were

going to frame it. For the “matte” piece (we used blue), you want

to cut it so it will leave 1/4” border of the base card showing. For

example: If you card measures 8 1/2” X 5 1/2” you will cut a piece

of cardstock measuring 8 X 5 inches. Using double sided tape,

tape this piece of cardstock to the base card.

• Next, you want to border the photo. Using your second color

cardstock (we used tan) you want to cut it so it creates a 1/8”

border around the photo. So if your photo is 3 X 5,” you want to

cut a piece of cardstock 3 1/4” X 5 1/4”. Tape cardstock to photo

and then tape the bordered photo to the front of the matted

card. It is okay to “eyeball” when centering all pieces or you can

measure the borders leaving marks to guide you where to place

cardstock pieces.

• For the inside of the card we used the same techniques above

to matte the inside for our words of love to our mother. This time

we switched the colors with the tan cardstock being prominent.

• Using the words you chose you can address your mom saying

“Mom, you are…. (and tape words such as “strong”, “beautiful,” etc.

whatever you choose) or you can use the memory words such as

“lunch” and hand-write the sentence taping the word “lunch” in

the middle of the sentence. Example: (see card photo) “for the

mom who left me love notes in my LUNCH (tape) box.” u

materials - Copy or printout of photo

of you with your Mom, Cardstock in several

colors, Double-sided tape, Scissors, Stack of

old magazines, Pen, x-acto knife (optional),

Cutting mat (optional), love and memories

(absolutely essential)

Mother’s Day Project: greeting card


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Mother’s Day Project: wristlet {

}{

}{

}{

[step 1 - Make

small bow out of

ribbon and wire.

step 2 - Cut

each bloom off

leaving about

1/2 “of stem.

step 3 - Push floral wire into the center of stem and out of the top of the bloom and bend the top of wire creating a shepherd hook shape then pull back down into flower gently.

step 4 - Starting

at top, wrap floral

tape around wire

pulling gently down

to secure tightly.

step 5 - Continue

this process until you

have enough wired

blooms for wristlet

(3-5 blooms).

step 6 - Bend

wires at base so

that wire is parallel

with blooms.

step 7 - Add

more wired

blooms and tape

them together

as you go.

materials - Fresh flowers of your choice

(I chose mini Gerber daisies and spray roses),

floral wire, floral tape, flower scissors, fabric

scissors, wire cutters, ribbon to match flower

colors.

Be sure the flowers you use are hardy enough

to withstand being out of water. Varieties of

spray roses, dahlia poms and orchids are a good

choice. Ask your florist for advice if needed.

finishing touches - Incorporate wired

bow and arrange around blooms. Cut piece

of ribbon from bow material long enough to

wrap around wrist and insert through under-

side of wristlet and gently tie in a knot. Tie

on to wrist. u

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9 we love weddings |sweet things

recipeforsuccessby Hazel King | photography by Divine Images

Main Event Productions owner

and manager, Kellie Bryson, talks

about what she loves and what

it takes to be successful.


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It is seven in the morning and Kellie Bryson is already at work. As owner

and manager of Main Event Produc-tions (www.maineventpro.com), a food catering business, she works a lot of hours.

Kellie has come a long way since 1996 when she started her catering busi-ness in a spare bedroom of her home. A former critical care nurse, she became burned out with the health care profes-sion and needed a change. But she was unsure what to do next.

A neighbor asked what she most loved to do. Kellie answered promptly, “Plan parties and cook.” It’s common wisdom to do what you love and the money will follow, but few of us take that advice. Kellie did, and the business was born.

Main Event Productions is now located in an unassuming building at 1418 Church Street in Nashville. Pass-ersby would not guess the amount and pace of work that goes on inside.

Main Event Productions includes several specialty subdivisions: The Bake Shoppe (for wedding and specialty cakes); Events@1418 (a venue for hosting events); A Catered Affair (for upscale catering); and the more casual A Catered Affair Express for less formal events.

The first floor houses the kitchen and specialty divisions. The second floor has office space and three condos. Kellie, husband Jerry and 16-month-old daughter Nicole live in one condo and rent the other two.

As one of Nashville’s largest and most successful caterers, the success of Main Event Productions and its specialty divisions could serve as a business model for aspiring entrepreneurs regardless of their chosen field.

A self-taught professional, Kellie has learned basic business lessons on the way to her current success. She shared a few of those insights with us and stressed the importance of a few guiding principles:

Business Plan. Every business needs a formal, written plan to guide deci-sion-making. Without a plan, it is easy to veer off track and pursue ideas that don’t fit with the business purpose.

Vision. Kellie attributes her busi-ness success to having the best team in Middle Tennessee. Her vision is simply to be the best. Her staff shares that vision and is committed to carrying it out.

Customer service is a big part of that vision. “Every single event is produced with the mindset that we must do the very best that we can and exceed the client’s expectations.”

Delegation. The hardest part of growing her business for Kellie was to learn to delegate responsibility to others. She is a hands-on doer, but she learned that she cannot do everything herself and do it all well.

“Had I begun that transition long ago,” she said, “we would have saved time and money.”

Training. Everyone wants to succeed and training can help employees to succeed in their jobs. The more training offered, the more successful each staff member will be and therefore the more successful the company will be.

Kellie also shared these tips for customers in need of catering services:• Have an idea of what you want to

spend and the types of food you want

to serve.

• Don’t be afraid to ask for a lower price;

everyone is negotiating this year.

• Don’t expect an A product at a B price,

but do ask if there is anything less expen-

sive that will still satisfy your needs.

Another key factor in Kellie’s ability to run a demanding business is the support of her husband, who works from home so he can care for their child.

By living in the building where she works, Kellie is able to maintain a work-home balance that makes her life more manageable and rewarding.

So far, things are going according to plan. u

successA neighbor asked

what she most loved to do.

Kellie answered promptly,

“Plan parties and cook.”

http://www.maineventpro.com


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9 we love weddings |sweet things

Cakes, cakes and more cakes. Wedding cakes. Specialty cakes.

Humorous cakes. Elegant cakes. Whatever your taste in cakes, you’re likely to find it at The Bake Shoppe (www.thebakeshoppe.com). You name it, they probably have it.

If not, they’ll likely whip it up for you, anyway. Customer service and satisfaction is The Bake Shoppe’s guiding principle.

Among others, they produce cakes shaped like animals or fish; occupa-tion or hobby-themed cakes; cakes in the shape of pillows with a crown on top; a tooth-shaped cake for a dentist; and a heart cake for a doctor. Not a heart-shaped cake—a cake shaped like a human heart. Now that’s really catering to customers’ needs.

The Bake Shoppe has even come to the rescue of cakes baked by others. Once a bride traveled from Alabama with her cake, which was damaged badly in transit. Only the top tier could be saved, but the bride left with a newly baked, tiered cake at no charge.

Another cake made by a famous cake designer from New York was shipped for an auction and expected to bring a high bid. Unfortunately, it also suffered damage during shipping. The Bake Shoppe patched it up so that it could be used as intended.

Pictured here are a few samples of cakes from The Bake Shoppe. Their work is a little off-beat, sometimes whimsical, sometimes elegance person-ified, but always interesting, beautiful, and delicious.

Our personal favorite is the teacup cake because of its originality and because it makes us smile.

The Bake Shoppe owner, Kellie Bryson, was generous enough to share a recipe with us so you can create your own delicious cake at home.

Or you can order it from The Bake Shoppe.

Brown Cow Cheesecake

2 2/3 cups Chocolate

Graham Crumbs, Crushed

1/4 teaspoon nutmeg

1/2 cup powdered sugar, sifted

4 ounces butter, softened

1 pound Cream Cheese

1 3/4 cup granulated Sugar

5 whole eggs

2 cups sour cream

1/2 cup cream

2 tablespoons coffee liqueur

1 tablespoon instant coffee

crystals, dissolved in 1 tablespoon

boiling water and cooled

Preheat oven to 350 degrees. Spray

inside of a 10-inch springform with vegetable spray. Place Graham crumbs in food

processor and process with powdered sugar and nutmeg. Add softened butter and process until combined. Reserve 1/3 cup of crust crumbs for top. Press remaining crust crumbs into the bottom and sides of pan. Mix cream cheese and sugar until

completely smooth. Add eggs one at a time, beating after each addition. Add the sour cream, coffee liqueur and coffee water mixture. Beat just until well combined.Cook for approximately 50 minutes

until center is almost set. Remove from oven and Let cool. Chill before serving. u

The Bake Shoppe


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9

designer ofdreamsby Hazel King

photography by Divine Images


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A bride-to-be once came to Karen Hendrix in

tears. She had purchased her wedding dress else-where some time before the wedding date. In the interim, she and her fiancé had attended a friend’s wedding where she was horrified to see “her” dress coming down the aisle worn by the bride. She was even more devastated when her fiancé made it clear that he didn’t like the dress.

Not to worry. Karen Hendrix Couture is in the business of undoing disasters and mending broken dreams. She designed and created a distinctive, beautiful dress just in time for the wedding. No wonder she is known as Nashville’s fairy godmother for brides. She considers her brides her “daughters” and wants each wedding to be perfect, a dream come true.

Karen was a teenager when she designed and sewed prom dresses for herself and her friends. Completely self-taught, Karen has a natural gift for design that has been perfected by years of experience. She has always loved the structure of designer dresses, the way they are graceful and elegant with a fashion-conscious fit to the body.

The fit is crucial. “A girl should wear the dress,” Karen says, “and not the other way around.” Only “out of the box” couture dresses can accomplish that fit. A couture dress is one that has been handled by no more than three people from cutting the fabric to the final fitting.

If the fit is the true test of a designer dress, the basic building block is structuring the interior of the gown with stabi-lizers and boning. Karen loves the texture and feel of fabric

and how it can be used to produce a variety of effects. She creates memory in fabric such as organza by wetting and crushing it, then pressing it into the shape she wants.

Not a bead-and-sequin designer, she creates intensity in the silk, taffeta, organza and other fabrics she uses through pleating, ruching, and manipulating textures.

Karen’s designs have a nostalgic, romantic feel to them—a sense of the past when little girls dreamed of being Cinderella and finding Prince Charming. Her

dresses show ruffles and ribbons, full skirts and grandly sweeping trains. These are very feminine creations, sure to bring out the grace and beauty of the wearer.

The names Karen gives to her designs also evoke the past—Isabella, Alexandria, Olivia, Cassandra—and must match the “feel” of the dress. While her dresses may foster nostalgia with their beauty, Karen boldly moves the field of design into the future with each stroke of her pen or cutting scissors. Her dresses are not mass-produced or cookie-cutter, but edgy and stylish, one-of-a-kind. She always accents the positive by designing to draw attention to a bride’s best features and away from less-than-ideal areas.

“Not every bride is a size eight,” Karen says. Some brides have come to her after having their feelings hurt by wedding retailers due to their size or shape. “I want these girls to know that there are people like me who will make a dress that will flatter them and make them feel gorgeous on their wedding day.”

A Passion for Fashion

It is clear that Karen is passionate about her work. Now,

dreams Karen’s designs have a nostalgic, romantic feel to them—a sense of the past when little girls dreamed of being

Cinderella and finding Prince Charming.

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9 we love weddings |karen hendrix

one of her personal dreams is coming true. She will have her first New York showing this October, where her dress designs will share the runway with the work of designers Janelle Berté and Youlin, each with her own distinctive style.

Karen will show five dresses from each of her three collections—The Garden Gown, The Evening Gown, and The Spring Dreams. Going to “market” means a busy seven-day whirlwind of fashion shows and talks with retailers that can spell either success or not for a designer on the national stage.

Regardless of the New York showing, Karen has already achieved success. She is currently seeking retail partners. Her designs will be carried exclusively by Chic Bridal “Boutique” Salons ( high-end retail stores across the US).

Karen Hendrix Couture dresses are “not a bargain, but a find” for the successful, professional bride who wants a dress to express her individual person-ality and style, an edgy runway dress that will make a dramatic statement.

It takes courage and faith to pursue a dream. While developing her own style, Karen took inspiration from Coco Chanel who said, “Dare to put out what is most in your heart.”

Above all, what is in Karen’s heart is love for God and people. She tries to inspire her brides to always try to make other people feel as special as they do on their wedding day—to pass on the care and attention she gave them.

Karen admits to being a workaholic who loves what she does. Even on vaca-tion with her husband, she gets ideas for dress designs from almost anything in sight.

So what does Karen Hendrix do for fun? That’s easy. She designs dresses. u


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9 we love weddings |the scheme of things

Sorbet - This delicious raspberry and lemon lime scheme is a

sure eye pleaser for the bride who wants a more contemporary but unique

look for her wedding. Blooms of hot pink ranunculus, hot pink garden

roses, lemon calla lilies and lime cymbidium orchids adorn the table in

white ceramic vases that make these vibrant colors pop. Matching dinner-

ware and linens pull everything together, giving this scheme an A+.

The Scheme of Thingsdesign and photos by Chase Rivers


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Go Green - This color scheme is perfect for the eco-friendly bride.

Pale shades of green contrast with crisp clean whites and splashes of black

for dramatic impact. The simple bouquet is made up of white anemones with

green and black centers and fresh wheat. Fragrant gardenias create a sweet

fragrance to tickle the senses while white votive candles light up the mood.

Black dinnerware enhances the overall effect of elegance and sophistication.


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Four Seasons - A seasonal mix of wintry citrus with spring, summer

and fall blossoms give this collaboration a very eclectic look. This is the ideal

choice for the bride who can’t quite make up her mind but wants an eye-catching

combination. These colors can be used year-round and are always in style if

not in season. The good news is that flowers out of season in America are in

season in other parts of the world and can be imported fairly inexpensively.

Bringing the four seasons together mixes up a lovely wedding and reception.


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9 we love weddings |Peony wedding

The heavenly scent of peony

blossoms permeated this

beautiful May garden

wedding at CJ’s Off the

Square in Franklin, TN.

Lush pink and white blooms

created a beautiful and

romantic setting for the

bride and groom to pledge

their love to each other.

PeoniesMayin


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9 in the garden |peonies

P eonies can turn your garden into a lovely scene. The vivid colors of this large-blossomed, long-lived perennial paint our yards

and landscapes every spring. Not all peonies bloom at the same time.

If you purchase plants that bloom at different intervals, you can enjoy these gorgeous flowers for up to seven weeks. If you’re unsure which ones to purchase, most peony catalogs provide the information you need for blooming periods.

Peonies grow best in cooler climates and need the cold winter chill to enable flowering in the spring. They require full sun and should be planted on a northern exposure. Plant in the fall and do not mulch. Be sure they have good drainage and are aerated well to prevent disease.

When buying peony tubers, be sure to choose those with three to four eyes. Tubers with only one or two eyes normally take three to five years to flower.

The eyes on peonies resemble little potatoes and are reddish pink in color. Plant the tubers 12”-18” deep and 12”-18” wide and space them three to four feet apart.

When you place the tubers in ground, place them so the root division with the eyes is facing upward and is no more than two inches below the soil.

Planting too deep will create flowering problems. Again, leave the plants un-mulched during the winter season.

Fertilizing is important, so add organic matter such as compost or manure. For healthy root development maintain adequate phosphorus levels.

In spring, I like to cut fresh flowers to display in vases around the house. When cutting peonies, there are guide-lines so that the plant continues to produce beautifully each year.

Once your peonies start blooming, do not cut more than one-third to one-half of the blooms and leave as much

foliage as possible on the plant. Cutting excessively can prevent future blooming. Do remove faded blooms that use up needed food reserves.

After a heavy frost in the fall, cut back stems three inches from the soil to prevent fungal diseases. DO NOT cut back tree peonies as this will prevent growth.

Most garden shops carry peonies, but you can find more varieties and unusual colors by shopping online.

My favorite place to shop for peonies is www.song-sparrow.com. Not only do they have unusual peony bushes, but they offer many varieties of tree peonies, one of the most exquisite plants Mother Nature has given our planet.

The tree peony is highly decorative and is quite stun-ning when used in bridal bouquets and event arrangements. A garden filled with tree peonies is a garden filled with enchantment. u

by Chase Rivers

PeoniesMother Nature’s

finest②

①

Annisquam

Athena


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∫1) Annisquam

2) Athena

3) Bridal Icing

4) Beautiful Senorita

5) Alice Hardingtree

6) Black Panthertree

7) Aphroditetree

8) AnneMarietree

③

④

⑤

⑥

⑦

⑧

A gardenfilled with

peonies is agarden

filled withenchantment.

Bridal IcingB

eau

tifu

l S

en

ori

ta

Alice Hardingtree

Black Panthertree

Ap

hro

dit

etr

ee

AnneMarietree

+



Mother’sDay

eggsdreams

in the garden

& much more!

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9 in the garden |compost

In the natural world composting is what occurs when leaves pile up on the forest floor and begin to decay. Ultimately, the decomposed leaves are returned to the soil, where living roots complete the recy-cling process reclaiming the nutrients from the decomposed leaves. Returning to natural processes as the alternative to those that are man-made is the “green friendly” way to go. Composting is undeniably nature’s way of recycling.

Composting

What to Compost ✽ Animal manure

✽ Cardboard rolls

✽ Coffee grounds and filters

✽ Dryer and vacuum cleaner lint

✽ Eggshells

✽ Fruits and vegetables

✽ Grass clippings

✽ Hay and straw

✽ Houseplants

✽ Leaves

✽ Shredded newspaper

✽ Tea bags

✽ Yard trimmings

What Not to Compost ✽ Coal or charcoal ash

✽ Dairy products

✽ Diseased or insect-ridden plants

✽ Fats, grease, lard, or oils

✽ Meat or fish bones and scraps

✽ Pet wastes

✽ Yard trimmings treated

with chemical pesticides


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in the gardenA

h yes! Spring showers and May flowers are finally within sight, bringing responsibility for those of us who want a healthy mani-cured garden. There are fundamental rules and guidelines for creating and maintaining the look you want. If maintained prop-

erly, a garden can be a place for relaxation and a visual stress reliever. Getting your hands into the earth and seeing the results of your efforts can be a soul-soothing exercise.

Deciding what types of plants and what colors you want to use provides a great creative outlet. But if you feel you’ve been short-changed in the creativity department, here’s an idea: Instead of using a hodge-podge of multi-colors in your garden, create large splashes of color by grouping several of the same flowers together and spreading them out in waves. Then incorporate a complementing color in a similar fashion. Your eyes will have a place to rest on one particular area rather than darting all around from one place to another.

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9

6Conquering WeedsOnce you have decided what types of

plants you want, it’s time to prepare the grounds to provide a healthy environment where your plants can thrive. Ideally, soil preparation should be done in the fall to allow organic materials such as compost, leaves and manure to undergo decompo-sition during the winter. If you haven’t done this you can still incorporate organic material during planting.

Cleaning out flower beds by removing any weeds and dead foliage is a must. Often after a good rain, I see armies of new “weedlings” sneaking through the soil to invade my garden. Rather than spraying harsh chemicals to kill weeds, you can achieve the same effect by covering them with mulch. This spreads “green love” rather than toxic chemicals

that harm the earth and the neighborhood. Many gardeners use these products without thinking or being informed of the effects these chemicals can have on the soil and their skin and lungs. The long-term effect of chemicals on the body is not fully known, so I like to avoid the use of chemicals wherever possible.

By spreading a 2” layer of mulch into your flower beds you can eradicate the majority of weeds and create a nice blanket of color to contrast with your flowers. Of course, there are always warrior weeds that pop through and try to prevail. It’s easy--and safer--to just pull them up. Be sure not to throw any pulled weeds into your garden or compost or seeds may be able to reproduce.

Planning for PlantingIf you want to add new flowers to

your garden, choose perennial varieties that will come back every year. My garden is full of flowering perennials including berries and fruit trees and I have color all spring, summer and fall. I do spend some time in the fall planting bulbs such as parrot tulips, daffodils, frit-illaria and galanthus to list a few. Then in the spring I plant dahlias for additional flair. Dahlias can’t handle the cold winter and must be dug up and stored properly during the cold months.

The right annuals can produce a beautiful landscape but they are likely to die with the harsh winter temperatures and you will have to spend money for replacements each spring.

Planting seedlings can be rewarding

in the garden (continued)

My garden is full of flowering perennials including berries

and fruit trees.I have color all spring, summer and fall.


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6 ∫

if done properly. I have found planting seeds directly into the flower bed isn’t always the best route to go. A few reasons for failure may be planting the seeds too deep or planting when the soil is still too cold. Birds also find certain seeds tasty and can be a problem. By using flower trays (cell packs) and seed starter mix, you can successfully start your seedlings inside your home. Be sure the soil is compacted tightly around the seeds and spritz with a spray bottle to moisten. Do not saturate.

Put plastic wrap over the top of the tray and use rubber bands to hold in place. This will keep the soil moist while the seeds germinate. Move to a bright room in your home but keep out of direct sunlight. Once the seeds sprout remove the plastic wrap and place the trays in direct sunlight. When your seedlings have developed substantially enough to transplant and the weather allows, you can move them into your garden. Be sure to dig a hole big enough and fill it with organic matter such as compost or rich garden soil. If you don’t have a compost,

you should start one. In the meantime, humus-rich soil can be purchased at most garden stores.

Designing and RedesigningDesigning your garden is a lot of

fun but can take several years to really get the effect you want. I usually move things around during spring and fall until I achieve the desired balance. Sometimes a particular plant may not be doing well in one area so I’ll move it to a more suit-able spot and experiment with location. Never transplant when the weather is too hot or too dry. Transplanting during the summer when there’s excessive heat and lack of rainfall is very stressful and will damage, if not kill, the plant. The best time to transplant is during the fall and spring.

MaintenanceOnce you have your garden properly

planned and planted, you must main-tain and nurture it. Proper fertilization is crucial for strong roots and optimal blooming but all plants are different. Do your homework and research informa-

tion on the variety of plants you have in your garden. Watering is also essential. Having irrigation installed is ideal but it can be expensive. If you don’t have irri-gation you can water with a garden hose. It is best to water in the morning; to avoid damage, try not to spray the blooms. Mulching will also help retain moisture and reduce watering times.

Controlling pests and disease can be exasperating but is vital. There are many products available but I personally prefer “Natural Way” products. They are avail-able at www.planetnatural.com, an online garden supply store offering organic fertilizers, natural pest control, organic gardening equipment and more.

Finally, pruning dead branches or flowers is necessary to maintain healthy new growth and extend the life and beauty of your garden. Gardening is an ongoing process that rewards the gardener with the hands-on experience of creating a beau-tiful result that is both stress relieving and a vision brought to life. u

It is best to water in the morning; to

avoid damage, try not to

spray the blooms.

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9 natural resources |go green

Here are some ways you and your family can help...Start recycling. Use recycle bins. You can easily place them in your garage or an outside area.

Call your local government office or town hall to find out what types of materials are recyclable

and the location of collection points.

Buy local organic meats, eggs, and dairy whenever possible. This reduces exposure to pesti-

cides, fertilizers, growth hormones and antibiotics.

Use a water filter to purify your tap water instead of buying bottled water which is costly

and generates large amounts of container waste.

Use the dishwasher. Doing a full load in your machine is far more efficient

than washing the same number of dishes by hand.

Cook at home. Buy nutritious ingredients to boost your health

and save money. Eating in will also reduce pack-

aging and food waste.

Grow your own vegetables without dangerous

pesticides. It is safer and much tastier than the

genetically-engineered produce most grocers

provide.

Use compact f luorescent light bulbs. Replace

burned out bulbs with CFLs to save energy.

Adjust fridge and freezer temps. Refrig-

erators consume the most electricity in the

household. Maximize efficiency by keeping

the fridge at 37° F. and the freezer at 0° F.

You will save money and earth’s resources.

Compost. Instead of trashing food scraps,

start your own compost and reap the

benefits of having organic material to use

in your vegetable and flower garden all

season long.

Teach your kids to be green. This is the

most important of all. Get your children

involved in household recycling and green

living. Children will either reap the rewards of

recycling and ecological preservation or suffer

the consequences of our lack of care of the envi-

ronment. u

I dream of a day when all pollution will end. Skies will be clear, lakes will be blue and all earth’s flowers will smile again. Instead of just wearing green on St. Patrick’s Day, let’s go green all year and make changes

that will create a better world for our children and our future.

Save the Earthgo green


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Fruit PharmacyFruit is an important part of a healthy

diet and offers many benefits to the

body. One surprising effect

of eating grapes is relief of

indigestion. Grapes are

also good for the heart,

reducing cardiac pain

and palpitations. Apples

are said to reduce acid reflux.

Increasing the amount of fresh fruit

in your daily food intake can boost

the antioxidant levels in your body and

result in a number of health benefits.

Breathe EasierBecause of central heat and air conditioning systems,

doors and windows aren’t open much even in the warm

months. Indoor air can get stale and stuffy. For a

natural way to absorb odors and refresh the air in your

home, grow houseplants that filter and freshen air while

bringing a bit of the outdoors inside.

Don’t Nuke NutritionMicrowave ovens are an essential

appliance in most homes and

offices. But how safe are they,

really? Some studies show that

microwaving can destroy nutri-

ents in foods, especially those

important antioxidants. Steaming

is recommended as the healthiest

way to prepare vegetables. While most of us would find it

difficult to cut our microwave usage cold-turkey, it wouldn’t

hurt to taper off and renew our friendship with the stove.

Ants Misbehavin’In the early days of TV, 20 Mule Team Borax was a major adver-

tising sponsor. It turns out that this natural laundry booster has

another valuable use. It can conquer the armies of ants that

sometimes invade our kitchens in the warm months. Here’s the

recipe for winning the war against ants:

Mix a half teaspoon each of honey, borax, and aspar-

tame (Equal, Nutrasweet,

etc.), in small bottles. Place

bottles on their sides, with

lids off, in areas of most ant

activity. Ants will carry the

bait back to their colonies.

Important: use

indoors only;

must be kept

away from pets

and children. u

Clove MouthwashThe remedy for bad breath may

be in your kitchen. You can mix

up your own brew—uh, brand—of

mouthwash at home.

1/4 C vodka

1/2 C distilled water

1/4 t honey

Natural Resourcesat home

W

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9 person of interest |chris riggins

Chris Riggins has been a professional singer for the past twelve years. If you haven’t yet heard

of him, you will. He is a classically-trained singer who has been compared to Josh Groban, Andrea Bocelli, and Il Divo. His soaring tenor lends itself well to opera, Broadway show tunes, classical music, and “popera.”

“This whole ‘Popera’ movement began with the Three Tenors Concert with Pavorotti, Domingo and Cararras, who brought music to the masses,” Chris explained. “Then along came Andrea Bocelli (not so opera) and later Josh Groban adding even more pop sounds to his music. Without this trend, I would not be having the success I am today.”

That success has included perfor-mances at the White House for three presidents, beginning with the first Pres-ident Bush. Then-First Lady Barbara Bush proclaimed his performance “the most beautiful at the White House this Christmas.”

A Southern boy born in NC but living “all over the South,” Chris was awed by the White House. Seeing the White House decorated for Christmas was inspiring, but he was most impressed by the house itself. “I could feel the power there,” he said.

Other memorable experiences include singing at the 1996 Olympics in Atlanta, Georgia; with the Voices of Liberty at Walt Disney World; and at the Sydney Opera House in Sydney, Australia. Now, Chris performs regu-larly on all the major cruise lines and gives concerts at a variety of venues,

Chris Riggins

by Hazel King

If you haven’t

yet heard of

him, you will.


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primarily casinos, on land, touring approximately nine months of the year. Home when not on the road or the high seas is Nashville, Tennessee, where he has lived for the past three years. Despite living in Music City, Chris said his voice does not “fit” the country music style. He enjoys listening to country and is a big fan of Carrie Underwood, but country music is not really in his repertoire.

Chris comes from a musical family. His mother studied opera for two years before dropping out of college to have a family. His father also sang. His grandfather was a music minister and sang with a quartet. Music is part of his heritage.

So what is his favorite genre of music? Chris doesn’t have one. “I use music as therapy, so I listen to the music that fits my mood for the day,” he said. And sometimes, especially on road trips, he actually prefers silence, to give himself time for reflection.

Those times are the exception, however. Chris has an ebullient personality, more given to laughter than introspection. The middle child of three sons, his brothers always tried to make him laugh before a performance and succeeded more times than not. “I have a laughing problem,” Chris admitted. “Sometimes I just can’t stop.” He recommends large daily doses of laughter as a life-enhancer for everyone.

Perhaps the only thing he loves more than laughter is music. He loves performing and puts his heart and emotions into it. His reward is seeing his audiences feel what he feels when he sings. He loves to move people and “touch their souls” by bringing them to laughter or tears. As a cruise ship enter-tainer, Chris’s shows have to appeal to audiences of all ages. His versatility and mastery of a variety of music make him a favorite on cruises.

His personality and love of life also endear him to audiences. Chris

lives his life to the fullest and always tries to focus on the positive. Music is his passion and he embraces it with joy. He relishes the opportunities to travel to such ports of call as Santorini, Greece; Barcelona, Spain; and Sydney, Australia, the only place other than the United States where he could see himself living.

He enjoys the luxurious surround-ings of a cruise ship and the opportuni-ties for fine dining in upscale restau-rants on ship and land at a fraction of the usual cost. Chris freely confesses that he has been spoiled by the perks of his job.

One special perk is filling out customs forms required during his travels and getting to list “singer” as his occupation. “I love that!” Chris said. He is very grateful for being able to make a living doing what he loves most.

At home in Nashville, he enjoys baking desserts such as pies and cakes, especially his favorite Red Velvet Cake. His first cake was made as a youngster for his mother on Valentine’s Day. He baked a heart-shaped cake with pink icing to cheer his Mom who was newly divorced. Baking is a stress reliever for him, although he said he sometimes takes the easy way out and mixes up the angel food cake, ice cream, and straw-berry concoction that is both deliciously simple and simply delicious.

Chris enjoys his time at home but is always looking forward to the next adventure: his next performance, his hopes of being signed to a record contract, his dream of a future Grammy and singing at the Super Bowl. “I want to keep expressing my emotions through singing as long as I can,” he said.

Interestingly, Chris once researched the origin of his last name at a booth in a shopping mall. It turned out that the Riggins’ family motto is “Con Vivo Canto,” which is translated “While I Live, I Sing.”

For Chris, that says it all. u

Readers can listen to Chris’ music and learn more about him by visiting his websites:

www.chrisriggins.com and www.myspace.com/chrisriggins You can purchase individual tracks or his CDs, “Music of the Night” or “Sway”; you can even join Chris on a cruise

this October. See his websites for more information.

http://www.songpluggers.net

Chase Rivers Flair Spring 2009

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Transcript of Chase Rivers Flair Spring 2009