Coast, Novemver 2012

November 2012

Easy living, Texas Gulf styleEasy living, Texas Gulf style

THE DAILY NEWS

CHICCreate a stress-free coastal Thanksgiving

HOLIDAY

+ plus Cruising on a longboard: Meditation

on wheelsAdd seaside flavor to your holiday table

November 2012 | Coast | The Daily News| 3

4 | The Daily News | Coast | November 2012

Publisher

Patrick Graham

Editor

Laura Elder

Entertainment/

Design Editor

Melissa Rivera

Writers

Whitney Hodgin

Photographers

Jennifer Reynolds

Kevin M. Cox

Contributors

Robert Mihovil

Lindsay Canright

Sue Mayfield Geiger

Susan Fox

Irene Amiet Quiroga

Kim Christensen

Billie Dorman

Coast is a monthly publication of The Galveston County Daily News.

For advertising information, call Advertising Director John Flowers, 409-683-5295, or email him at [email protected]. For other inquiries, call Editor Laura Elder, 409-683-5248, or email her at [email protected].

Check out the Coast Magazine blog at galvnews.com for updates between issues and share your story ideas.

Easy living, Texas Gulf style

Like us @ facebook.com/galvestoncoastmagazine

ContEnts

Hosting for the holidays 6Save the date: Events for November 16Thanksgiving with coastal flavor 20Potlucks for veggie lovers 28A grain of salt and a heap of truth 34Journey to a healthy, happy life 40Closet Confidential: Jessica Carner 46Lindsay Likes ... for November 50Cruising around on a longboard 52A house full of stories 56Capturing the migratory magic 64Shutter-bugs 66

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November 2012 | Coast | The Daily News | 5

On the coverA Thanksgiving table decorat-ed with star fish, shells, drift-wood and orange napkins at 4218 Turks Point in Galveston. The beach house is available for rental through Sand ‘N Sea Properties. Call Claire Reiswerg at 409-797-5500. Photo by Robert Mihovil, Mihovil Photography, 409-771-5668, www.mihovil.com.

T he holidays are upon us. What I like most about Thanksgiving Day is it re-minds us to slow down a little and focus on family and gratitude.

While we’re all busy working toward something, it’s easy to forget what we already have. I, for one, am thankful for a fun job and for a never-ending supply of fascinating, inspiring, creative, quirky, enterprising and resourceful people on the Texas Gulf Coast to feature each month.

I’m also thankful for the people who help put Coast together and all the readers who provide feedback, encouragement and the beautiful pho-tographs in our Shutterbugs section. But I also like Thanksgiving Day for the food. Who doesn’t love a feast now and then?

For this issue, correspondent Lindsay Canright offers ideas on how to reduce stress and create the perfect coastal setting for a Thanksgiving

Note from the editor

gathering. Correspondent Sue Mayfield Geiger interviewed five top area chefs for recipes that give Turkey Day a coastal twist. Looking for meat alter-natives? Geiger also interviews a Clear Lake area group that meets to share vegan meals.

Reporter Whitney Hodgin introduces us to a young League City man who makes longboards. And we peek inside the closet of Jessica Carner, the owner of newly opened boutique Ella Zane. We’ll have those stories and more.

Happy Thanksgiving.

Laura Elder

Holiday entertaining


Story by LINDSAY CANRIGHT | Photos by ROBERT MIHOVIL | Correspondents

E ven the most laid-back coastal dwellers can feel the pressure of entertain-ing on Thanksgiving, especially when the guest list is long and the grocery list even longer for a day that’s about food, gratitude and family traditions.

There’s the menu, tablescapes, décor, centerpieces ... the list goes on.“In our family, Thanksgiving is the holiday,” Kat Kearns, co-owner of ShyKatZ Deli

& Bakery on the island, said. “My grandma was pretty lenient on where you wanted to be on Christmas, but you’d better have been wherever dinner was on Thanksgiving, and we are doing our best to keep that alive.”

Create a stress-free, coastal Thanksgiving

(ABOVE) Just because you’re planning/cooking/hosting doesn’t mean you have to skimp on the style. Look sweet and chic during prep time in this ultra-femme apron from Kitchen Chick, 528 23rd St., in Galveston. (BELOW) Display flower arrangements on side tables to free up space on the main table for suppertime necessities, like this one from Bennett Floral, 3913 Broadway, in Galveston.

EntErtainmEnt

Whether it’s a casual or formal affair, proper planning is key for a relaxing day with family and friends.

“Even though we celebrate with a casual and laid-back meal, I still put a lot of time into plan-ning the big day’s cooking itinerary,” said Alicia Cahill, owner of chic new cookware boutique

Kitchen Chick in the island’s downtown.Cahill’s T-Day plan starts two weeks in advance. “Even with the best preplanning you can still get

behind; I think it’s important to remain flexible, keep a sense of humor, and remember this meal is a chance to spend time surrounded by friends and family,” Cahill said.

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For Kearns, it’s all about lists — for everything.

“Lists allow you to rearrange on pa-per and not make the physical errors that cost time and money,” she said.

We turned to Cahill, Kearns and other area experts to provide helpful tips for hosting a stress-free, Thanks-giving Day meal Gulf Coast style.

The menuWhile Turkey usually takes center

stage, consider some seafood options at your Thanksgiving meal.

“Living on the Gulf Coast gives us access to some of the best tasting, freshest seafood in the country,” Cahill said. “You can easily incorporate a little coastal flair in your menu by including a favorite shellfish or fish recipe.”

For drinks, opt for a signature cocktail. But here, tradition might serve you well. Instead of the quintes-sential surfside icy — the piña colada — celebrate the fall with all things cider. Nothing says Thanksgiving like the scent of cinnamon spice, muddled apples and brandy. And, you can even

offer a non-spiked option for younger guests.

Or try a beer tasting and tap out a selection of fall concoctions from local breweries. Seasonal favorites include: St. Arnold’s Octoberfest, Abita Pecan Harvest Ale and Real Ale Shade Grown Coffee Porter, a porter brewed with organic fair trade coffee from Katz Coffee Roasters.

TablescapesWhen setting the table for Thanks-

giving Day, Pam Durham, an event

planner and mastermind behind island-based Moments Events, sug-gests working with what you have.

“Observe the space — color, texture, feel — and build on that,” Durham said.

Don’t force it, she said.“If it’s a cool, neutral space with a

pop of color, keep it that way,” she said.Determine the formality of your

celebration, and go from there. “The big difference between formal

and casual is the amount of items placed on the table,” Durham said. “Casual settings have fewer elements

Get creative with your Thanksgiving bar and treat adult guests to a ladle full of spiked apple cider.

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“Living on the Gulf Coast gives us access to some of the best tasting, freshest seafood in the country. You can easily incorporate a little coastal flair in your menu by including a favorite shellfish or fish recipe.”

— ALICIA CAHILL

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than formal settings.”If you just can’t find your copy of

Emily Post’s “Etiquette,”’ don’t fret.“A quick Google search will

provide you with diagrams,” Durham said.

If you’re expecting a crowd, unite the space using décor.

“I like to use special tablecloths and cloth napkins to tie the seating areas together,” Cahill said.

To save time and reduce stress on the big day, set the tables in advance.

“A lot of people get overwhelmed when they start thinking about exact-ly where everything goes,” Durham said. “I would suggest setting your table the day before your celebration, which allows for remixes and any last minute inspiration without the pres-sure of final cooking details.”

For the serving table, plan which dishes go where by laying out your serving pieces ahead of time to ensure a proper fit.

Keep organized by labeling your dishes.

“In the last few years, I’ve added festive labels so guests aren’t sur-prised when they take a bite,” Cahill said. “Carrot souffle and mashed sweet potatoes can look astonishingly similar.”

For the serving table, use “a tall, dramatic arrangement,” suggests Bradley Cardenas of island floral shop Downtown Blooms.

Center of attentionWhen it comes to the main table’s

centerpiece, Cardenas suggests taking height into account.

“The main table’s arrange-ment should be low and lush to be conducive to conversation,” Cardenas said. “Succulents are a huge trend right now and my favorite. They look great in all types of décor, especially a coastal theme.”

If you’re set on a floral arrange-ment, Cardenas would combine “green hydrangeas with jewel toned dahlias; sunflowers with seeded

eucalyptus; or the Sumatra lily with coxcomb and cat tails.”

To incorporate the coast into your centerpiece, he suggests using sand in the bottom of vases to anchor stems, or turning an everyday vase into a beachy original by drilling holes in seashells, hanging them from ribbon, and affixing them to the vase.

To make the centerpiece interest-ing, use nontraditional elements in-stead of, or to supplement, traditional vases.

“I like driftwood, lanterns, empty wine bottles and other nautical items like small buoys,” he said.

Cahill uses candles, fresh flowers and seasonal gourds for her Thanks-giving décor.

“While I may not go to the trouble to create elaborate centerpieces, these items give an instant, unmistakable holiday vibe,” she said.

Durham suggests starting the search early.

“Look for wood branches that could be washed and dried or even

spray painted and incorporate gourds and candles. Wrap raffia around old candle sticks, or a corn husk around votive candle holders.”

As the pilgrims did, “look at what’s around you that you might take for granted, and think — how can I reuse it?” Durham said. “Paint it, flip it over, glue it — just do it. You have nothing to lose.”

Fun, festive for childrenDon’t make the children’s table an

afterthought. If you or your guests will have

children in tow, designate a space for them.

“The kids’ table should be fun, playful and interactive,” Cardenas said.

Instead of using grandmother’s antique runner, cover the table in craft paper and provide a communal supply of crayons. Or use ever vivid and impervious Mexican oilcloth to dress the table. Depending on the age

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Deck the mantel with a mix of fall finds, like pumpkins and gourds, and bleached starfish.

Make the children’s table fun. Incorporate age-appropriate distractions, like a bundle of

crayons and a paper placemat. Add a little pizazz with striped

paper straws from Kitchen Chick, 528 23rd St., in Galveston.

16 | The Daily News | Coast | November 2012 EntErtainmEnt

Featured event | Lone Star Motorcycle RallyMore than 500,000 motorcyclists will descend on Galveston for the largest four-day motorcycle rally in North America, featuring hundreds of ven-dors, live music, bike shows, celebrity builders and more.

Highlights include:

• Full Throttle Saloon lot (22nd Street and Harborside): Appearances by Michael Ballard and Angie from Tru TV’s “Full Throttle Saloon,” celebrity bike builders Paul Yaffe and Rick Fairless.

• New seawall lot (Seawall Boulevard next to Hotel Galvez & Spa): Party with Texas country and rock bands, includ-ing John Boyd, Jon Wolfe’s, BRI Bagwell, Neil Austin Imber, Shane Barnhill and Brandon Rhyder. Check out the motor-cycle industry’s top vendors, including J&P Cycles, Rinhart and more. Meet celebrity bike builders Eddie Totta, Brigitte Bourget, the Martin Brothers and others.

• S&S Circle of Honor: A mass of loud pipes line up and salute to the troops Nov. 1.

• Appearances by Charlie Hunnam “Jax” from “Sons of Anarchy” on Nov. 2-3.

• 2012 Lone Star Rally bike shows: Met-ric Bike Show, Nov. 2 on Pier 21; All-Star Roundup Custom Bike Show, Nov. 3 on Pier 21.

• Baker Smokedown Show Down: Head to head drag-style burnout competition Nov. 2-3 at Saengerfest Park, 2302 Strand, that leaves one man standing.

• Promenade and costume contest: The contest will be at 4 p.m. Nov. 3 at the Old U.S. Customs House Building, 18th and Strand streets. The prom-enade, 18th to 20th Streets, will begin immediately after judging.

• 2012 Lone Star Rally bands: Far-rell Webber, Big Engine, Kolby Gray, Jasmine Cain, Zach Tate, O.G.R.E. and Jared Blake.

Nov. 1-4, downtown Galvestonwww.lonestarrally.com

Save the date: November compiled by MELISSA RIVERA | Send events to [email protected]

KEVIN M. COX/Coast

November 2012 | Coast | The Daily News|17


MusicGalveston Symphony Orchestra

Listen to the music of the Galves-ton Symphony Orchestra with guest conductor Dr. Ronald Ochoa.

4 p.m. Nov. 18, The Grand 1894 Opera House, 2020 Postoffice St., Galvestonwww.thegrand.com

Theater‘My First Time’

‘My First Time’ consists of hysterical and heartbreaking stories about first sexual experiences written by real people.

8 p.m. Thursdays, Fridays and Saturdays, Nov. 9-24, Island ETC, 2317 Mechanic St., Galvestonwww.islandetc.org

‘Nightfall with Edgar Allan Poe’

Edgar Allan Poe stands alone, trying to convince himself, and us, that he is not insane. He brings us four tales, his best: “The Raven,” “The Fall of the House of Usher,” “The Pit and the Pendulum,” and “The Tell-Tale Heart.”

8 p.m. Fridays, Saturdays and 2:30 p.m. Sundays through Nov. 18, Harbour Playhouse, 3803 state Highway 3, Dickinsonwww.harbourplayhouse.com

‘Death Trap’

The College of the Mainland Com-munity Theatre presents “Death Trap” by Ira Levin. The longest-run-ning comedy-thriller in Broadway history and later a hit movie, this play features huge laughs and a first-rate murder plot worthy of the best of the genre.

8 p.m. Thursdays, Fridays and Saturdays, 2:30 p.m. Sundays through Nov. 18, College of the Mainland Community Theatre, 1200 Amburn Road, Texas Citywww.com.edu/community-theatre

‘Who’s Afraid of Virginia Woolf?’

George, a professor at a small col-lege, and his wife, Martha, invite a young professor and his wife over

for a nightcap. When the couple arrives, the charade begins.

7 p.m. Fridays, Saturdays and 2:30 p.m. Sun-days through Nov. 4, Clear Creek Community Theatre, 18091 Upper Bay Road, Nassau Baywww.clearcreekcommunitytheatre.org

‘A Chorus Line’

Winner of nine Tony Awards, including Best Musical, as well as a Pulitzer Prize, “A Chorus Line” show-cases the hope and heartbreak of dancers struggling to land a job on Broadway and revolutionized the way audiences view musical theater.

8 p.m. Nov. 23, 2 p.m. and 8 p.m. Nov. 24, The Grand 1894 Opera House, 2020 Postoffice St., Galvestonwww.thegrand.com

‘Guess How Much I Love You’

Presented by The Mermaid Theatre of Nova Scotia comes a tale adapted from award-winning au-thor Sam McBratney and illustrator Anita Jeram’s book “Guess How Much I love You.” A love relation-ship between two hares, the story is simple yet effectively shows the love the two share for each other.

10 a.m. Nov. 28, The Grand 1894 Opera House, 2020 Postoffice St., Galvestonwww.thegrand.com

‘Dashing Through the Snow’

Holiday hilarity abounds in Tinsel, Texas, and the laughs are non-stop. In the days leading up to Christmas, guests at the Snow-flake Inn B&B go to extraordinary lengths to keep their Yuletide plans on track.

8 p.m. Fridays, Saturdays and 2:30 p.m. Sun-days, Nov. 29 to Dec. 16, Harbour Playhouse, 3803 state Highway 3, Dickinsonwww.harbourplayhouse.com

‘A Christmas Story’

Humorist Jean Shepherd’s mem-oir of growing up in the Midwest in the 1940s follows 9-year-old Ralphie Parker in his quest to get a genuine Red Ryder BB gun under the tree for Christmas.

7 p.m. Fridays, Saturdays and 2:30 p.m. Sundays, Nov. 30 to Dec. 16, Clear Creek Community Theatre, 18091 Upper Bay Road, Nassau Baywww.clearcreekcommunitytheatre.org

Festivals & events

Salute to Military Service

Pay tribute to our nation’s heroes while viewing military equipment displays and enjoying live enter-tainment, discounted ride tickets, fireworks and more.

Nov. 2-4, Kemah Boardwalk, 502 Texas Ave., Kemahwww.kemahboardwalk.com

Fine Arts and Crafts Festival

All artists are welcome to the Butler Longhorn Museum’s 2012 Fine Arts and Crafts Festival featuring live music, food, art demonstrations and crafts for children.

10 a.m. to 5 p.m. Nov. 3, noon to 4 p.m. Nov. 4, Butler Longhorn Museum, 1220 Coryell St., League City

Harvest Fest

Trinity Lutheran Church will host its third annual Harvest Fest featur-ing door prizes, children games, a silent auction, craft booths and more. Barbecue dinners also will be sold.

11 a.m. to 4 p.m. Nov. 3, Trinity Lutheran Church, 2011 Palm St., in La Marque

Christmas Craft Bazaar

The Velvet Stocking will have its 31st annual Christmas Craft Bazaar featuring original fine arts and crafts from local artisans.

9 a.m. to 7 p.m. Nov. 8, 9 a.m. to 5 p.m. Nov. 9-10, Webster Civic Center, 311 Pennsylvania Ave.www.velvetstocking.com

Festival of Lights grand opening

Santa will kick off the 11th annual Festival of Lights by parachuting in to flip the switch to a mile-long trail of more than 1 million lights and an outdoor ice rink. The opening ceremony will feature local choirs and other holiday performers. Visitors can take photos with Santa or see him feed the more than 100 penguins in the South Atlantic exhibit.

4 p.m. Nov. 10, opening ceremony; 6 p.m. to 10 p.m. Nov. 16-17, 22-24, 29-30, Moody Gardens, 1 Hope Blvd., Galvestonwww.moodygardens.com

Boardwalk Sip & Stroll

This event features a property-wide spread of delicious wines to sample throughout the day.

Nov. 10, Kemah Boardwalk, 502 Texas Ave., Kemahwww.kemahboardwalk.com

Taste of the Town & Auction

Loosen up your belts and prepare for some great cuisine prepared by local restaurants. A ticket entitles you to all you can eat and drink at the booths and entry/participation in the live and silent auctions and a chance to win a door prize.

6:30 p.m. to 10 p.m. Nov. 13, Doyle Convention Center, 2010 Fifth Ave. N., Texas City www.texascitychamber.com

Seaside Treasure Festival

The 14th annual Seaside Treasure Festival features more than 100 arts and crafts vendors, lunch from the Seaside Cafe, a silent auction and more.

Noon to 6 p.m. Nov. 16, 9 a.m. to 4 p.m. Nov. 17, Moody Memorial First United Methodist Church, 53rd Street and Avenue U, Galvestonwww.moody.org/stf

Market on The Strand

Don’t miss out on the best shop-ping in Galveston. Market on The Strand features unique gifts and art for early holiday shoppers.

10 a.m. to 4 p.m. Nov. 17, Saengerfest Park, 2302 Strand, Galvestonwww.galveston.com

Holiday Lighting Celebration

The Holiday Lighting Celebration begins with the arrival of Santa Claus by horse-drawn carriage, followed by the lighting of the hotel’s 35-foot Christmas tree on the front lawn. KHOU TV’s Lily Jang will emcee the evening as guests are entertained by the Galveston Ballet, Galveston Col-lege Community Chorale, Moody Festival Ringers and “The Island Piper” Clyde Wood. Dickens on The Strand’s Queen Victoria also will make special appearances


during the festivities.

6 p.m. Nov. 23, Hotel Galvez & Spa, 2024 Seawall Blvd., Galvestonwww.galveston.com Home for the Holidays Gift Market

This holiday market features more than 100 of the region’s most unique gift vendors who will be offering distinctive home décor, candles, craft foods, accessories and much more.

2 p.m. to 8 p.m. Nov. 23, 10 a.m. to 7 p.m. Nov. 24 and 11 a.m. to 4 p.m. Nov. 25, Moody Gardens, 1 Hope Blvd., Galvestonwww.moodygardens.com

Galveston ArtWalk

Stroll the streets of downtown Galveston and check out works by local artists and artisans in a wide variety of media.

6 p.m. to 9 p.m. Nov. 24, Galveston Arts Center and other galleries, 2501 Market St., Galvestonwww.contemporaryartgalveston.org

Santa on The Strand

Every non-festival Saturday and

Sunday at Saengerfest Park families are invited to come out and take pictures with Santa and, of course, share your holiday wish list!

1 p.m. to 5 p.m. Saturdays and Sundays, Nov. 24 to Dec. 23, Saengerfest Park, 2302 Strand, Galvestonwww.galveston.com Lasers, Lights and Magic in the Park

Visitors are invited to view a 15-min-ute holiday light and laser show. For a touch of magic, visitors can summon snow in the park with just a text.

6 p.m., 7 p.m. and 8 p.m. Nov. 24 to Dec. 31, Saengerfest Park, 2302 Strand, Galvestonwww.galveston.com

Victorian Holiday Homes Tour

The 23rd annual East End Christmas Homes Tour will feature beautifully restored homes along with the renovated First Presbyterian Church.

6 p.m. to 9:30 p.m. Nov. 30, 1501 Postoffice St., Galvestonwww.eastendhistoricdistrict.org

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KEVIN M. COX/Coast

Holiday Lighting Celebration

November 2012 | Coast | The Daily News | 2120 | The Daily News | Coast | November 2012

By SUE MAYFIELD GEIGER | Correspondent

A dd some seaside flavor to your holiday table this Thanksgiving. Five area chefs agree traditional fare can be mixed with a variety of other dishes to offer guests a taste

of the Gulf. So, get creative and serve some of these delectable delights along with the turkey.

•••Chef Laurence Weddel, of Claudio & Mattia’s

Trattoria Piano Bar in League City, enjoys living coastal, especially in the Clear Lake area with all the sailboats and maritime culture. He likes working with seafood because it’s so versatile, he said. Plus, with all the hidden treasures in the Gulf, he likes to serve things you don’t normally see on the menu.

Seared Diver Scallops on Roasted Pumpkin Risotto

1 medium pumpkin1 cup Arborio rice2½ cups chicken stock1 small onion, finely mincedSea salt to taste3 tablespoons olive oil2 sprigs fresh thyme1/8 cup grated Parmesan6 to 8 diver scallops

Preheat oven to 350 degrees. Peel and dice pumpkin into 1- to 2-inch squares. Toss half of the pumpkin in a little olive oil and salt and roast

Local chefs go coastal for Thanksgiving

FOOD | DRINK

Chef Laurence Weddel prepared Seared Diver Scallops on Roasted Pumpkin Risotto as a Thanksgiving recipe with a coastal twist at Claudio & Mattia’s Trattoria Piano Bar in League City. PHOTOS BY KEVIN M. COX/Coast

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in oven for about 20-25 minutes. Steam the other half until soft. (Weddel likes to put all the pumpkin through a blender or food mill and set aside to be folded in later.)

For the risotto, sauté minced onion in olive oil and sweat for about a minute; add rice. Toast rice for a bit and add one 3-ounce ladle of stock, stir until rice has absorbed all the liquid. Add another ladle and continue until the rice is al dente and creamy. Take pumpkin purée, fresh thyme and fold into risotto, top with Parmesan.

Dry scallops with paper towel. Put enough oil (Weddel prefers canola/olive oil blend) to barely cover bottom of pan. When oil starts to smoke, add scallops with sea salt and sear until golden brown being careful not to overcook.

Scoop some of the risotto on a dish, top with scal-lops, garnish with shaved Parmesan.

•••Chef Urs Schmid, of Moody Gardens Hotel in

Galveston, said we’re very fortunate to have fresh seafood in our own backyard — the Gulf of Mexico. He likes cooking seafood because it’s easy to prepare and a healthy option.

Jumbo Lump Crab Cakes over Smoked Tomato Bacon Compote

Crab Cakes3 large eggs2 ounces butter, melted1 teaspoon salt1 teaspoon ground black pepper½ teaspoon paprika¼ cup fresh parsley, choppedJuice of 2 fresh lemons¼ cup sour cream

Mix all of the above together and gently fold in 1 pound jumbo lump crab meat with all shells removed. Add one cup plain breadcrumbs. Place parchment paper on baking sheet and dust with cornmeal. Scoop mixture using a 1 ounce ice cream scoop. Dust formed cakes with additional cornmeal and press down gently. Pan sauté in nonstick skillet using small amount of vegetable oil. Cook over medium heat until golden brown on both sides for about 2 minutes each side. Makes 20-22 crabcakes.

Smoked Tomato Bacon Compote2 slices of bacon, finely diced1 tablespoon vegetable oil2 tablespoons extra-virgin olive oil1 tablespoon shallots, finely minced1 tablespoon garlic, finely minced15-ounce can diced tomatoes, drained; reserve juice1 pinch crushed red pepper flakes3 leaves of fresh basil, chiffonade1 pinch of dried oregano Salt to tasteSugar to taste to remove acidity from toma-toes

Cook bacon in 1 tablespoon of vegetable oil over low heat until crisp, drain and set aside.

Sauté the shallots and garlic in the olive oil over medium heat. Add rendered bacon, diced tomatoes and seasonings; simmer for 5 minutes, adding reserved tomato juice as needed.

Serve sauce on the side or plated with crabcakes atop.

•••Chef Roland Kyburz, of South Shore Harbour

Resort in League City, has worked most of his career near the coast (Israel, England, Puerto Rico, Clear Lake). He enjoys the various ways to create great tasting, eye-pleasing seafood dishes, and with most local seafood available year round, it can be incorpo-rated in any seasonal celebration.


Chef Roland Kyburz, of South Shore Harbour Resort in League City, enjoys incorporating local sea-food into seasonal dishes like his Chipotle Shrimp and Grits. PHOTOS BY JENNIFER REYNOLDS/Coast


Chipotle Shrimp and GritsGrits 2 tablespoons unsalted butter1 tablespoon olive oil4 cloves garlic, minced½ tablespoon dried thyme1 cup stone-ground grits1 cup water1 cup chicken stock1 cup heavy cream½ cup grated cheddar cheese

Melt butter and olive oil in a sauce pan. Add garlic and thyme and cook until fragrant. Add water, broth and cream. Stir well and bring to low boil over medium-high heat. Slowly add grits, stirring entire time with whisk. Reduce heat to medium-low and continue to stir, cooking for about 10-15 minutes, stirring on occasion.

Shrimp4 tablespoons unsalted butter1 pound medium shrimp, peeled and deveined1 cup small diced apple-smoked bacon¼ cup shallots, diced 1 cup dry white wine1½ cup heavy cream1 tablespoon chipotle paste ½ teaspoon chopped chivesBarbecue spice, salt and pepper to taste

Sauté bacon in large, hot skillet until crispy. Add 2 tablespoons of butter; toss in shallots until wilted. Add shrimp, season with barbecue spice, salt and pepper. Cook shrimp until opaque, remove from skillet and set aside. Turn up heat and pour in white wine. Cook for 5-8 minutes or until wine reduces. Add cream and reduce to creamy consistency. Add

chipotle paste, salt and pepper. Stir. Add remaining two tablespoons of butter and chives. Stir in shrimp. Add cheddar cheese to the grits and spoon into the center of a pasta plate. Place shrimp atop grits and ladle sauce over the shrimp and around grits.

•••Chef Brian Robertson, of the San Luis Resort in

Galveston, is an avid fisherman who said some of the best seafood in the nation is right here on the Texas Coast. During the holidays, he often roasts an entire red snapper atop a mirepoix (carrots, celery, onions) instead of turkey.

Gulf Oyster Stuffing6 stalks celery, diced1½ cups chopped onion4 cups crumbled cornbread½ cup chopped, cooked turkey giblets12 ounces shucked Gulf oysters¼ cup chopped fresh parsley1 teaspoon dried basil1½ teaspoons salt2 teaspoons paprika1 teaspoon dried sage1 teaspoon fresh thyme½ teaspoon ground nutmeg3 eggs, beaten2 cups chicken stock

FOOD | DRINK


In a skillet, sauté celery and onions until on-ions are translucent. In large bowl combine the crumbled cornbread, cooked celery and onions, giblets, oysters, parsley, basil, salt, paprika, dried sage, fresh thyme and nutmeg. Toss well. Add the beaten eggs and chicken stock to the stuffing mixture.

Loosely pack stuffing in bird’s cavity, removing stuffing promptly once bird is cooked. You also can bake the stuffing separately from the bird in a large casserole dish at 350 degrees for 1 hour and 20 minutes.

•••Named in honor of the late Rev. John LaBauve,

Chef Clary Milburn, of Clary’s Seafood Restaurant in Galveston, concocted this recipe especially for the beloved Galveston Catholic priest who once lived in Leonville, La. LaBauve often asked Clary why he didn’t have Creole like they had in Leonville, so Clary did his magic.

Leonville Creole1 tablespoon oil or butter (high flame oil, low flame butter)1 pound ground beef1 pound sausage (beef and pork mixture)1 bell pepper chopped1 onion chopped2 teaspoons minced garlic3 ounces chopped mushrooms3 pounds small shrimp3-4 medium tomatoes, quartered1 small can tomato sauceSalt and pepper to tasteAdd water as needed

Heat oil or butter in skillet. Add ground beef and sausage and cook over medium flame till done. Add garlic, onion, green pepper and mushrooms; sim-mer. Add shrimp, tomatoes, tomato sauce and water. Cook slowly over medium flame for 15-20 minutes. Serve with 4 cups of cooked rice.

Clary Milburn, owner of Clary’s Seafood Restaurant, created Leonville Creole for the late the Rev. John LaBauve. PHOTOS BY JENNIFER REYNOLDS/Coast

FOOD | DRINK



Thanksgiving dinner wouldn’t be complete without dessert. Here are two dessert recipes, back by popular demand, that were featured in the Novem-ber 2010 edition of Coast. Enjoy!

•••Executive Chef Jerry Helminski, of Bernardo’s

Restaurant at Hotel Galvez, shares this festive fall dessert.

Pie in a pumpkin8 mini pumpkins 16 ounces apple juice1 cup canned pumpkin pie filling13-ounce packet instant vanilla pudding1 teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground ginger1½ cups Cool Whip1 cup Graham cracker crumbs¼ cup melted butter

Hollow out pumpkins and place in pot. Cover with apple juice, add water to cover if necessary. Bring to a boil and remove from stove. Let sit until tender and chill.

Combine pumpkin, pudding and spices. Beat on lowest speed for 1 minute. Fold in Cool Whip and spoon into pumpkins.

Mix graham cracker and butter. Spoon topping over mousse. JENNIFER REYNOLDS/Coast

November 2012 | Coast | The Daily News | 27FOOD | DRINK

•••Stephen and Patricia Rennick, owners of

PattyCakes Bakery in Galveston, offer this classic trifle recipe.

PattyCakes Classic English TrifleComponentsSpongecake Pastry creamFresh fruitJam Spirits (optional)Whipped cream (real)A very special crystal bowl

Spongecake (easy version)3 large eggs, room temperaturepinch salt1½ teaspoons pure vanilla½ cup fine baker’s granulated sugar¾ cup cake flour

Whip the eggs, salt and vanilla until very frothy. Gradually add the sugar and whip until thick. Sift the cake flour and carefully fold in. Pour in a lightly greased pan fitted with parch-ment paper.

Bake for about 20 minutes 375 degrees or until the cake springs back when lightly pressed.

Classic pastry cream1½ cup whole milk½ cup Half and Half ½ cup bakers’ fine granulated sugar1 vanilla bean, halved lengthwise (or 1 tea-spoon pure vanilla added at end just before adding the butter)6 egg yolks 4 tablespoons all-purpose flour4 tablespoons butter, unsalted

Place the milk, half and half, ¼ cup of the sugar and the vanilla bean in a saucepan and heat. In a separate bowl, combine the egg yolks and the remaining ¼ cup sugar. Whisk until light in color. Add the flour and the salt and mix in.

When the milk begins to boil, immediately re-

move from the heat (remove the vanilla bean) and temper the milk and egg yolk. This is done by care-fully adding small amounts of the hot milk to the yolk mix, constantly mixing. Once you have about half the milk incorporated, it is safe to combine all of the milk and yolk mixtures, stirring constantly.

Place over medium heat and whisk until the mix-ture boils. Boil just long enough for the mixture to thicken. Remove from the heat and stir in the butter. Place in a bowl to store in the refrigerator. Cover with plastic wrap directly on the hot cream. This prevents a skin forming on the pastry cream. Chill.

Whipped cream1 pint whipping cream (preferably heavy cream)3 tablespoons powdered sugar1 teaspoon pure vanilla

Place all ingredients in a bowl, and whip until stiff. Watch carefully to avoid over mixing. Use a pastry bag with a star tip to decorate the trifle

AssemblySpread jam intermittently around the side of the

trifle bowl. Place some fresh fruit slices up against the side of the bowl. Place sponge cake in the bottom of the bowl. Top with pastry cream and fresh fruit. Repeat process until the bowl is full. Spread whipped cream over the top and finish decorating using a pastry bag. Decorate the top with fresh fruit.

ROBERT MIHOVIL/Correspondent

28 | The Daily News | Coast | November 2012 FOOD | DRINK

By SUE MAYFIELD GEIGERCorrespondent

J ean West Rudnicki grew up in Memphis, Tenn., on a steady diet of barbecued pork, fried chicken and burgers. Outings

to Dairy Queen were frequent, and homemade pizza with extra cheese was a favorite. But that was then. Today, not a morsel of meat, poultry, fish or dairy products touch her lips.

“Our food began to change about 30 to 40 years ago,” Rudnicki said. “We moved away from real, home-cooked food, and we began letting the food industry cook for us. What we get today isn’t healthy, despite what the labels claim.”

Jean Rudnicki shows Roger Elder, left, Pat Yarzy and Jill Lawson the different dishes during the vegan potluck dinner. A group of friends meet once a month for a vegan potluck at different homes. KIM CHRISTENSEN/Correspondent

Plant power

Couple promotes better health through plant-based nutrition



A vegetarian for 18 years before going vegan four years ago, Rud-nicki refers to her diet as “low fat, whole foods and plant-based,” which excludes all animal products, highly processed foods and added oils.

With cancer prominent in her fam-ily history, Rudnicki had her own bout with the disease in 2001. In January 2009, she read “The China Study,” by research scientist T. Colin Campbell, who grew up on a dairy farm and believed that milk was the perfect food, but years of research led him to a dif-ferent conclusion.

“I learned the connection between the state of our nation’s health and the food we eat,” Rudnicki said. “Sadly, what we think we know about food and nutrition is wrong. Most of the diseases that plague our country are the result of what we are eating.”

She eventually earned a certifica-tion in plant-based nutrition and began to educate herself in all arenas relating to plant-based meals — cooking, label reading, caloric density and food history. She attended several immersion programs and Dr. Baxter Montgomery’s Nutritional Boot Camp in Houston.

But it’s not just personal health that concerns Rudnicki.

“Our diet is killing the planet,” she said. “The World Health Organiza-tion identified livestock as a bigger contributor to global warming than transportation. Rain forests are being destroyed to make room for cattle as our Western diet spreads to other countries. Our oceans are 90 percent fished out of large fish. We kill 19 billion animals a year. It’s estimated

Vegan/Vegetarian Potluck MeetupsGet Healthy Clear Lake (Nassau Bay)Jean [email protected]

East End Plant Potluck (Galveston)Susan [email protected]

Vegetarian Society of the Bay Area (Webster)Gabriel [email protected]

FOOD | DRINK


that it will take two and a half planet Earths to feed the world at the rate we’re going.”

Rudnicki’s husband, John, was an omnivore until last summer when he watched the documentary, “Forks Over Knives,” which included several macho men talking about the benefits of a whole foods, plant-based diet. The film included Austin firefighter Rip Esselstyn, who pulls himself up a firehouse pole without the use of his legs chanting, “Real men eat plants!”

The movie made an impression on John and he told his wife he’d give it a try. The Rudnickis soon after attended a weekend immersion program in Marshall, and John was hooked.

With immersion programs crop-ping up everywhere, Rudnicki took action.

“Austin had them,” Rudnicki said. “Even the small east Texas town of Marshall had them. I wanted to share what I had learned.”

Hosting her first monthly potluck in February, attendance has rapidly grown. Dubbing it “Get Healthy Clear Lake,” Rudnicki welcomes anyone following or interested in following the

plant-based lifestyle. “People love to talk about how the

diet has changed their lives — from getting off medications to finding more energy,” Rudnicki said.

What to bring: Any dish that does not contain animal products of any kind (including milk, butter, cream, yogurt) and no added oil.

“When people think vegan, their fo-cus is on what you can’t have, but they begin to discover the incredible variety of things they can eat,” she said. “You lose the addiction to fat, sugar and salt that permeates processed and fast foods. You feel good, you have more energy, and many no longer need pharmaceutical medications.”

Rudnicki’s program is modeled after the “Get Healthy Marshall” campaign, which includes potlucks and grocery tours. She has a website and Facebook page where she posts articles, recipes, tips and resources. Her goals are to offer classes, cooking demonstrations and eventually an immersion program.

“Once people get meat off the plate, they begin to recognize how much better they feel,” Rudnicki said.

(CLOCKWISE FROM LEFT) Jean Rudnicki reflected in the mirror behind her stove where the vegan food is placed ready to be served. Roxie the dog begs for his vegan treats from Mona Farid. Liz Fountain and Pat Yarzy sample the many vegan dishes. Philip Elder and his mother, Robin, enjoy the vegan potluck dinner.

PHOTOS BY KIM CHRISTENSEN/Correspondent




By SUSAN FOX | Correspondent

I f you indulged in a salty Mexi-can or Chinese food bonanza last night, then you might want to eat a banana today.

The high-potassium fruit counter-balances the excess sodium in your blood.

“Potassium-rich foods pull sodium out of the blood to neutralize its fluid-retaining effects,” according to Dr. Stephen Sinatra, author of “The Healing Kitchen.” In other words, high-potassium foods help keep your blood pressure in check.

For believers embracing sodium warnings, the banana and potassium-rich food tip is for them.

It is recognized, however, that many nix the idea of monitoring their sodium levels. They claim their blood pressure is perfect despite their tendency to reach for the saltshaker.

So, what do we need to know and consider?

First, the worthy news and advice heard continuously: A high intake of sodium increases blood pressure and, therefore, the risk of hypertension and stroke rises. As a result, the recom-mended dietary Adequate Intake (AI), is 1.5 grams — or 1,500 milligrams — per day of sodium. The maximum suggested upper AI level is 2,400 mil-ligrams per day.

The average sodium intake per day for individuals is 3,300 milligrams,

according to the National Institutes of Health.

Do we all need to watch our sodium levels?

Maybe not. For some reason, some people can eat large amounts of sodium without consequence, Sinatra states in “The Healing Kitchen.”

It’s estimated that only 15 percent to 25 percent of all Americans are salt sensitive, Sinatra said. For people already diagnosed with hypertension, however, the sensitivity rate shoots up to more than 50 percent.

The American Heart Association ad-vises that, in addition to people diagnosed with hypertension, African Americans, the middle-aged and older adults keep their sodium intake at the more modest

levels of 1,500 milligrams per day.Those who consume more than

4,000 milligrams of sodium per day — more than double the maximum amount allowed by the dietary guide — are at higher risk for stroke, accord-ing to the American Stroke Association.

As a result of the diversity of research to date, limitations on dietary salt intake is continually debated.

But here’s the kicker: Health profes-sionals don’t often know who is salt sensitive until it is too late. Therefore, the dietary guideline for everyone not to exceed 2,400 milligrams per day is set as more of a preventive measure.

What is the minimum salt needed?Only 500 milligrams of salt, which is

equivalent to ¼ teaspoon, is needed to

Eat Smart, Stay Healthy

A grain of salt and a heap of truthHEALTH | FITNESS




satisfy the functioning needs of our body. Interestingly enough, 25 percent of

the sodium typically ingested by one person comes from what he or she adds to food, according to editors at Envi-ronmental Nutrition. Processed foods, such as bacon, canned goods, fast foods, chips and packaged meats, account for the remaining high counts.

Other possible harmful effects of sodium?

While high blood pressure and stroke get most of the attention, there are other reasons to reconsider picking up the salt shaker or continually dining on pre-made meals. Research, albeit inconclusive, points to these findings that possibly can result from ingesting high amounts of dietary sodium:

• Calcium loss, a contributing factor of osteoporosis.

• Constriction of airways and an exacerbation of asthma and pulmo-nary disease. Additionally, excess salt may make the lungs more susceptible to irritants.

• A higher risk of stomach cancer due to its damaging effects to the protective mucous membrane.

• Increased risk of kidney stones.

7 potassium-rich foodsEating these help counterbalance high-sodium foods.Tomato sauce....................................................909 milligrams/cupWinter squash ...................................................896 milligrams/cupSpinach, fresh ....................................................839 milligrams/cupYogurt, plain .......................................................839 milligrams/cupBanana ....................................................................460 milligrams/cupPotato .......................................................................422 milligrams/cupMilk, low fat .........................................................366 milligrams/cup

From “The Healing Kitchen,” by Dr. Stephen Sinatra and Jim Healthy

5 easy ways to reduce sodium• Buy fresh spinach, as opposed to canned.• Check labels on medication (aspirin contains high sodium).• Look at food labels: Monosodium glutamate and sodium benzoate are forms of sodium.• On the nutrition food panel of labels: Look for 5 percent or less of the daily value for sodium or less than 200 milligrams per serving.• Stay away from prepared soups, stews and pasta sauces.

HEALTH | FITNESS


November 2012 | Coast | The Daily News | 41HEALTH | FITNESS

By BILLIE DORMAN | Contributor

A ll of my life I have been the fat girl. I was used to it, but I never liked it. I was miser-able pretty much 24/7. It was as normal for me as someone who had freckles or was

short. This just was life to me, and I always thought it would never change.

There was one huge difference: My weight was something that could change. I just had to be ready for the change.

My weight always has been a touchy subject with me. Any time someone would try to talk to me about my weight, I would clam up, tear up and change the subject.

In January 2011, a friend started talking to me about losing weight. After months of long, deep dis-cussions and gentle nudging, somehow he convinced me I needed to make a change. Something inside me finally clicked, and I realized I was finally strong

Weighing In

My journey to a healthy, happy life(LEFT) Billie Dor-man at Disney World in 2009 for a family vacation. COURTESY PHOTO

(PAGE 40) Dor-man works out with Master Trainer Christo-pher Cook at the NASA 24 Hour Fitness on Bay Area Boulevard. She has lost 150 pounds since August 2011.JENNIFER REYNOLDS/Coast

42 | The Daily News | Coast | November 2012 HEALTH | FITNESS

enough to ask for help to begin a healthy journey.

There were two main reasons I decided to start this journey. I was miserable and wanted to stop hurting pretty much every second of every day. I wanted to finally start living my life. But more importantly, I wanted to watch my niece grow up to be the beautiful woman I know she one day will be.

The first change was not drinking Coke anymore. I started making better choices when going out to eat. The next thing I worked on was starting to work out on my own. I use that term loosely because it really consisted of

riding a stationary bike at the gym at my apartment complex.

The first time I got on the bike was in August 2011 and all I could do was ride it for 18 minutes. The pain was so intense, but I knew if I did not push through it, I would never go back. Each time I went back, I made sure I pushed myself hard enough to add just 1 or 2 minutes.

I looked into gastric bypass surgery but realized that was not an option, so I looked into finding a doctor. I lucked into finding one of the best doctors a person could ask for, Dr. Patricia Stockman in Friendswood. She helped me with portion control and put me

Billie Dor-man with her sister, Cristal Fertitta, left, mom, Judy Dorman, and niece, Macken-zie Fer-titta, on Mother’s Day 2011.

Dorman with her sister, left, and niece on Mother’s Day 2012.

COURTESY PHOTOS

“I wanted to watch my niece grow up to be the beautiful woman I know she one day will be.”

— BILLIE DORMAN



Online» blog: mckymslvr.tumblr.com» 24 Hour Fitness: 24hourfitness.com» bodybugg: bodybugg.com

(RIGHT) Christopher Cook, a master trainer at the NASA 24 Hour Fitness on Bay Area Boulevard, makes sure Billie Dorman has the proper form during a workout.

(PAGE 45) Dorman walks at Bay Area Park 5 to 6 miles several days a week.

PHOTOS BY JENNIFER REYNOLDS/Coast

November 2012 | Coast | The Daily News | 45HEALTH | FITNESS

on a diabetic diet. I started measuring and weighing everything. I also read the food labels of everything I buy.

Weighing in at 381 pounds on Aug. 18, 2011, I was diagnosed with diabetes, high blood pressure, high cholesterol and many other things. By December, my diabetes was gone and my blood pressure and cholesterol were lower. By March, all of my numbers were right in the middle of being normal.

I started working with a personal trainer, taking a swim class and taking two Zumba Fitness classes from Chante Marshall Ballou in League City. I joined the NASA 24 Hour Fitness on Bay Area Boulevard — just 15 minutes from my home. Walking into the gym for the first time was the hardest thing I ever did, but it also was the best thing I ever did. That’s because I met Master Trainer Christopher Cook.

Chris encouraged me to use a bodybugg. It helps me keep track of my calorie burn and step count for the day and manage my calorie count by logging in my food.

Chris and I started working together in December and we have not looked back since. He taught me I needed to incorporate not only cardio but weight training and clean eating, which means consuming

whole foods, plenty of vegetables and fruits, and avoiding processed and refined food.

Being creative was a key for Chris in the beginning. I couldn’t even fit in many of the weight machines at the gym. And somehow he was able to make getting up early and going to the gym to work out fun each and every time.

Our workouts are grueling, but with all of his help, I have been able to lose 150 pounds so far. I have 101 more to go. My weight loss has slowed from 3 pounds to 1 pound a week now, so I have a long battle ahead of me.

I have added in more classes at three gyms and walks at the park. I even have worked up to walking 3 minutes and jog-ging 3 minutes 5 to 6 miles at a time four to six times a week in addition to my classes.

I have loved every minute of all the moving and sweating and even the pain. I found things I love to do and have stuck with them. I have tried other classes that did not click with me. That has been the key — finding something that truly makes me want to go to the gym.

I am still not sure why my friend decided I was worthy of his encouragement, but I am glad he started me on my journey to a healthy, happy life.

1

November 2012 | Coast | The Daily News | 47BEAUTY | STYLE

Closet confidential

Story by LAURA ELDER | Photos by JENNIFER REYNOLDS | Coast

E arlier this year, Jessica Carner made a fashion splash by opening chic new boutique Ella Zane in League City. The boutique, 1804 FM 646 W. in the Bay Colony Town Center, specializes in women’s fashion and baby accessories.

Carner, a former dental assistant, decided to open the boutique when she and husband Erik began discussing starting a family. He worked long hours and she was driving to dental offices in both Galveston and League City. They wondered how they would be around enough for a child. Then Erik posed the question: “If you could do anything you wanted and be the mom you want to be, what would you do?”

Carner’s boutique was born. Ella Zane is named for the couple’s future chil-dren — Ella for a girl and Zane for a boy. Ella Zane caters to fashion-conscious women and also offers baby accessories and shower gifts, including onesies, crochet hats, tutu and hair band gift sets, leg warmer sets and more.

Carner knew from a young age she enjoyed fashion, she said. And owning a boutique is everything she hoped it would be, she said.

“It’s a dream come true,” she said. “It’s so fun.”

Jessica Carner

1. Jessica Carner, who opened Ella Zane, a boutique in League City, has enjoyed fashion since she was young. 2. Aldo, cobalt blue pumps with cheetah print insole. 3. Blue feather earrings from Maui. “I’m a cobalt blue girl,” Carner said. 4. Carner, who surfs, is just as comfort-able in board shorts and a T-shirt as the fashions from her boutique. Her Hurley board shorts are her favorite pair. “They stay put, no matter what you’re doing,” she said.

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2325 Strand | Galveston, Texas 77550 | 409-762-0752

#1 Trollbeads Retailer in Texas!#1 Trollbeads Retailer in Texas!Thanks for Making Us theThanks for Making Us the

1513 19th Street • Galveston, TX 77550409-766-7711

[email protected]

How excited and surprised that special someone

will be to see the thought you put into selecting

the perfect gift.

Whether antiques, collectibles, jewelry

or art, we have something for everyone.

Be sure and stop by to take a peek at our lovely courtyard, with lots of outdoor items for your

shopping pleasure!

As the Holiday Season approaches, now is the best time to start looking for that unique gift for friends and family.


Q: Defineyourstyle.A: Ihavetosay,Idon’thavea

specificstyle.Iamvariousstyles.Iambeachcasual,addinglotsofcolorsandtexturestogetthatbeachyfeel,shabbychicwhenIambeinggirlieandcreative,bohochicforagirlsnight,vintagewhenIamfeelingartsy,andmodernandedgywhenIwanttoplaydressup.I’meverywoman!Ifeellikejusthavingonestylelimitsanindividual’screativeeye.Iliketoplaywithfashionandexperiment.Thishashelpedmewhenbuyingforcustomersatmynewboutique,EllaZane.

Q: Whohasmostinfluencedyourstyle?

A: Honestly,mygrandmother.Sheis83andstilldressestoimpress.Shehasaneyeforcolorandknowshowtopairit.WhenIwaslittle,IalwaysthoughthercoloredjeansandvibrantcolorswerecomicalandnowI’mborrowingsomeofherpieces.I’llneverforgetwant-ingtobejustasglamorousasshewaswhensheshowedmeherhighschoolprompictures.Sheworea“vintage”purplefloral,againstanivorybackground,40s-styledressthatmygreat-grandmothermade...shewasbreathtaking.Shehaspassedherfashionforward,visionofcolorontomyaunt,motherandmyself.Thereisneveradullmomentinlife,sowhyshouldtherebeinfashion?

Q: Whendidyouknowyouhadthefashionbug?

A: Ohthat’seasy.Iwas13andwatching“PrettyWoman.”WhenJuliaRobertswentshoppingonRodeoDrive,ohdidshemakeshoppinglookfun!Astheyshotherfromfeetupwearingthatform-fitting,whitedresswithblackbuttons...Iwantedtobeher,tofeelhowshefelt.Afterthatscene,Iwasinlovewithfashion.Itamazedmehowwithjustanarticleofclothingapersoncouldfeel,lookandcarrythemselvessodifferently.Youfeelinside,howyoudressontheoutside.

Q: WhatdoyoulookforwhenbuyingforEllaZane?

A: IlookforwhatI’dwanttowear.IfIdon’tlikeitandIwouldn’twanttowearit,I’mnotpurchasingit.

Ihavearangeoftastes,butifIdon’tloveitfromthebeginning,Idon’texpectsomeoneelseto.IwantmycustomertofeeltheemotiontheyarelookingforwhenbuyingfromEllaZane.Iwantthemtofeelasgoodastheylook.

Q: What’spopularamongtheboutique’sclientele?

A: Multifunctionaldresses.DressesthatcanbeworneverydaywithourTexasweather.Dressesthatcanbewornwithsandals,flats,heels,boots,leggings,tightsandbelts.Theever-changingdress.

Q: Whataresomeofyourfavor-iteareaboutiques(anywherearoundGalvestonCounty,bothmainlandandisland).

A: Ialwaysshoppedatha.ba.’sinGalvestonbeforeopeningEllaZane.Ilikedhavingalocalplacetoshopandgetuniquefashionwithoutthehighpricetag.

Q: Doyouhaveanyfashionpetpeeves?

A: Yes!ItbothersmetothecorewhenIhearwomensay,“I’mtoooldforthat.”Justbecauseyouhadanotherbirthdaydoesnotmeanthatyourwardrobehastoage,too.Ihateseeingolderwomendressingfrumpyanddark,hidingintheirclothes.Brightenup!Addaheelorafunkytop.Ifyourclothesdrawtherightkindofattention,you’llfeelyearsyoungerandcarryyourselfthatway.Don’tbeafraidofcolorandfashion,itchangeswithyou,notbehindyou.

Q: What’syourfavoritefalltrend?

A: Aah,flowybuttonups.Ilovewhentheseasonopensitswindow,allowingthatcoolbreezetoblowthroughandIlovehavingatopthatflowsrightalongwithit.It’safreeingfeeling.

Q: What’syourfavoritepieceinyourcloset?Why?

A: Easy!MyAldo,cobaltbluepumpswithcheetahprintinsole.Itdoesn’tmatterhowI’mfeeling,ifIputmyfeetintothoseheels,myworldisbrighterandIfeelsexy.Plus,youcanalwaysaddasplashofcolorintoyourlifewithagreatheel.

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5. A dress by Indecisive, from Ella Zane. 6. Carner says a good Coach bag will never go out of style. 7. Carner keeps her jewelry organized and easily accessible in her closet. 8. Carner keeps her closet picture perfect year round.

Q: What’syourfavoritewaytoaccessorize?

A: Addingafunshoe,ornecklace.Ifyouwanttoinstantlygrabatten-tion,ordressupacasualoutfit,addingaboldstatementnecklace,orafunkyheelwilldothejob.Youcanwearthesameoutfitadozentimes,butbyaccessorizingdifferentlyitcanlooklikeanewonealltogether.Accessoriesarehereforareason,usethem.

Q: Howmanypairsofshoesdoyouown?Purses?

A: Oh,themillion-dollarquestion,awomanandhershoes.Ihave64pairsofshoesand11purses.Allofwhichareverylovedandused.Ifyouhavesomethinginyourclosetthatjustsitsthere,youshouldn’townit.Ihaveasystem.IfwhenIchangemyclosetoutfortheseasonsandIdidn’tuseorwearsomethingthatwholeseason,itgetsdonated.Clothesshouldbeshow-casedandtheycan’tdothatburiedinthecloset.Ifyouhaven’twornitthroughanentireseason,youdon’tloveitenough,sogiveittosomeone

whowill.It’saseasonchange,sonowistheperfecttimetocleanoutanddonate.Plus,thiswillleaveyoumoreroomtoshopforthethingsyouwillwearandlove.

November 2012 | Coast | The Daily News | 49BEAUTY | STYLE

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50 | The Daily News | Coast | November 2012 BEAUTY | STYLE

1. Aztec Print BootsAlready on reorder at Head to Footsies, these geometric, Aztec print boots are on trend for fall 2012.$85.99Head to Footsies, 2211 Strand, island409-762-2727

LiNDSay LikeS ...Each month, stylish shopper Lindsay Canright gives us the lowdown on things and places she loves.

2. Peplum Dress by Ezra The 1940s are back. For reference, see this sassy black number with a pop of peplum.$38ha.ba’s, 2213 Postoffice St., island409-762-221

3. Passion LingerieHint to husbands. It’s never too early to start holi-day shopping or thinking about Valentine’s Day. This Strand shop is all about the lingerie.2317 Strand, island409-750-9976

4. Owl Lamp Adds a bit of wisdom (and style) to any room.$125Gracie’s, 2228 Strand, island409-762-2515

5. Voluspa CandlesMaybe it was all that time in France. I love Dip-tyque candles. But at $90 a pop, I’d swing for a more affordable, and no less stylish option — a candle by Voluspa. Try the Coeur de Cassis ... it confounds the senses.$36The Front Parlor, 2111 Strand, island409-762-0224



cruise around nature and experience the world,” he said. “It’s a lot better for kids who are always sitting inside playing video games, instead of getting out and experiencing something worthwhile. It’s nice to get out and see things a different way once in a while.”

The difference between skateboards and longboards has a lot to do with the shape of the “deck,” or board, he said. Skateboards typically range from about 31 inches to about 35 inches long and are built sturdy to resist bending or breaking during sudden impacts. Longboards feature larger, more flexible decks that range from 42 inches to 46 inches long, he said.

Both styles require skaters to use their whole body to gain momentum and keep it moving forward, but long-boards generally require less energy than skateboards because they travel farther using fewer kicks, he said.

It’s an ideal sport for people who want to exercise without feeling like they’re working out, he said.

At 5 feet, 10 inches tall and 215 pounds, Razkani said he feels a greater sense of balance on the larger deck of a longboard than he ever did riding a skateboard.

“It’s a million times easier than skate boarding,” he said. “I’m a bigger dude, and that’s a lot of weight to hold on one board. That’s what’s cool about longboards — they come in all shapes and sizes.”

The larger surface area helps inexperienced or first-time riders find that balance quickly, he said. In his experience, a newcomer can get the hang of it in about 10 minutes.

Razkani began making his own longboards about a year ago to save himself the cost of purchasing them. A complete longboard with wheels and bearings can cost up to $200.

When he’s not working on his graphic design major at the University of Houston- Clear Lake, Razkani pro-motes his brand of longboards, which

includes a custom clothing line, under the label Efbom Clothing.

He started selling some of the boards through a Friendswood skate shop, but most of his sales are still from the trunk of his car and by word-of-mouth.

He makes each longboard using layers of birch and maple wood, wood glue and wheel sets he adds after shaping the deck. Despite the effort it takes to shape each one (it takes about a day to complete one longboard), Razkani considers himself more of an artist than a carpenter.

“Sanding the board is my favorite part,” he said. “Your fingers learn a lot about the board as you sand it. Even-tually it’ll start talking to you and tell you what it wants you to paint on it.”

He designs vinyl stickers that fit to the board and save time on tradi-tional spray painting or using a brush, though he plans to sell custom hand-painted boards under the Razkani Boards brand name in the future.

Razkani said he uses his long-board to tap into the extreme-sport adrenaline rush wherever there’s a stretch of pavement free and clear of obstacles, like a parking garage after closing time.

“We don’t have many hills in this area, which is why we resort to garages,” he said. “But some parking garages have small, circular speed bumps to stop us from doing our thing, so you have to be careful.”

One strip of speed bumps can send a skater flying into a world of hurt if he’s not paying attention, Razkani said.

“I’ll get so chill I could hit a speed bump without even seeing it,” he said. “But if something makes me nervous, that’s when I want to do it the most.”

features

Onlinewww.zkwearhouse.com

(ABOVE) Shauheen “Raz” Razkani cruises around on his longboard. (BELOW) Razkani began making his own longboards about a year ago to save himself the cost of purchasing them.

“Longboards give you enough control that you can slow down and cruise around nature and experience the world.” — SHAUHEEN RAZKANI


November 2012 | Coast | The Daily News | 57home | garden

Story by SUE MAYFIELD GEIGER | CorrespondentPhotos by JENNIFER REYNOLDS | Coast

D iane and Mike Magliolo’s bayside home in San Leon is a gem of a house surrounded by a tropical oasis, but it is what’s inside that is the draw-

ing card — an eclectic mix of solid oak furniture — all refinished by the Magliolos.

“We’ve refinished at least 52 pieces,” Diane Magliolo said. “Several of them for family members.”

From sideboards to china cabinets to tables and chairs, they all tell a story. Given to her by relatives, found on the street or in garage sales, Magliolo has a knack for giving old objects new life.

“It began years ago when my sons were away at college. The house was empty and my dad had just

A house full of storiesBayside home features an eclectic mix of refinished furniture

(LEFT) Diane and Mike Magliolo’s two-story, three-bedroom, four-bath bayside home in San Leon is a lush tropical oasis with a panoramic view of the bay. (PAGE 56) Diane Magliolo refinished the solid oak dining room table with match-ing chairs, china cabinet, side board and silver chest that her mother, a Realtor, found.


died, so refinishing furniture was good therapy for me,” said Magliolo, who is self taught when it comes to stripping, sanding, staining and finishing.

A solid oak dining room table with matching chairs, china cabinet, side board and silver chest was a fortuitous find by Magliolo’s mother, who is a Realtor.

“Her clients were moving and

didn’t want the furniture, so I ended up buying it all,” Magliolo said. “I got busy refinishing all the pieces, although the winged lion heads and claw feet were problematic. The chairs still maintain the original needlepoint fabric and only the piping cord had to be replaced.”

A parlor settee with angel carvings and two matching chairs that previ-

ously resided in a Houston attic found their way into the Magliolo home through a neighbor who no longer wanted them.

Some of the other refurbished items include: Mike’s grandparents’ dining room table and sideboard; a triple-mirror vanity from Diane’s aunt; a rocking chair from another aunt; a garage-sale mirror; her mother’s old

secretary desk; a hall tree purchased from a man in Center, Texas; an antique pie safe once owned by a priest; a curio cabinet found on Ninth Street; and a dresser that belonged to Diane’s great-great grandparents. “My grandmother used the dresser on her porch to pot plants, keeping dirt in the top drawer,” she said.

After Magliolo refinished the piece,

home | garden

(LEFT) The master bath in the Magliolos’ San Leon home. (RIGHT) The kitchen of the Magliolos’ San Leon home was remodeled after Hurricane Ike.



The lion head details on the oak dining room chairs and side board were the hardest part of refinishing the pieces. The chairs still have the original needlepoint fabric, only the piping cord had to be replaced.


(LEFT) The Magliolos’ living room was once the bedrooms, bathroom and living space of the original bayside fishing camp. (ABOVE) Diane Magliolo created a coastal feel in a guest bedroom by adding shell accents to a mirror.

home | garden


it became her son’s dressing table when he was a baby.

All of these treasures fit perfectly within the walls of the house itself, which is far cry from the fishing camp that originally occupied the prop-erty. Two owners later, the Magliolos purchased the rebuilt bungalow in 1987 as a bay house, moving in full time in 1995.

After several renovations, the two-story, three-bedroom, four-bath home went through even more changes.

“After Ike, we had about 12 feet of water downstairs and a lot of it splashed in upstairs into the kitchen, so we had to replace the floors, kitchen cabinets, and master bedroom carpet, but the most damage was to the furni-ture,” Magliolo said.

Married for 40 years, the Maglio-los are avid collectors and the curio cabinets are a testament to that hobby: Nutcrackers, Wee Forest Folk, dolls, tea sets and antique toys are displayed throughout the house. Waterford and Swarovski crystal and cut glass occupy other display cabinets.

Aside from furniture refinishing, Magliolo is known for her green thumb.

“My great-grandfather planted many of the oleanders and oaks along Broadway in Galveston and in many of the city parks,” she said.

Growing things near saltwater was a challenge in the beginning, but now the property is alive with a variety of trees, succulents, mandevilla,

dipladenia, bougainvillea, orchids and other flora.

A fun attraction is the garden railroad that circles a waterfall, meandering around palm trees and tropical plants. A miniature train with railcars travels the perimeter and a train whistle adds an authentic touch.

A downstairs patio and upstairs deck with hot tub provide a mile-long view of Galveston Bay.

The Magliolo home comes alive during holiday celebrations when as many as 80 family members gather around, do some fishing, share good food and stories, of course.

home | garden

(LEFT) Diane and Mike Magliolo have a nearly pan-oramic view of Galveston Bay from the deck of their home. (PAGE 63) A model train circles the garden, passing a waterfall and meandering around palm trees and tropi-cal plants.



Migratory magic

November 2012 | Coast | The Daily News | 65OUTDOORS

Photos and story by IRENE AMIET QUIROGACorrespondent

E ach autumn, sandhill cranes arrive on Galveston Island to spend the winter in the warmer climate after

a long journey from their summer grounds farther north.

The sandhill crane is the most common kind of crane. Nonethe-less, we are fortunate to have part of their population come here each winter. Nothing quite compares to the spectacle of a sandhill taking off. After about three or four graceful, long-legged jumps, it becomes airborne with a spread of wings that might reach a span of 6 feet and are flapped in slow, powerful movements.

Even though migratory flocks can include thousands of cranes, they usually don’t exceed 100 birds in Galveston. You won’t see all the birds

feed simultaneously. Different heads will constantly pop up in order to watch for danger, such as a coyote or a car.

Naturally, the cranes need enough feeding ground supplying them with their preferred diet of insects, snails and amphibians. As the whole of our island is more or less populated, the cranes often stay in areas dotted by houses or cattle. The birds are not much impressed by traces of civiliza-tion and sometimes come into conflict with farmers.

Another more obvious winged migratory fellow is the white pelican. Unlike their brown cousins, white pelicans only winter on Galveston. It is then that mind-boggling forma-tions, comparable to a kaleidoscope made out of hundreds of birds, can be observed in the skies.

The white pelican is a social bird that hunts for fish in groups. The fish are herded by paddling until they can be snapped up conveniently. Only the brown pelican hunts from the air.

As with anything to do with wildlife, risks exist to the safety of these birds. The loss of habitat and the pollution of natural resources are the most obvious problems, but shoreline erosion also is a concern, as it takes away traditional nesting grounds for pelicans. A discarded fishing hook can cause bad injuries to a bird.

The reasons for a bird’s choice to migrate are food, climate and condi-tions to rear the young.

“True Migration” is marked by seasonality. It is an occurrence that happens every year, unfailingly, between the same regions. The birds will start off in one great flock and might disperse into smaller ones after awhile. But all of them follow ancient routes. What helps the birds in finding their way is a mixture of geographi-cal knowledge of landmarks, such as mountains or water bodies, gained by experience, but also the angle of the sun.

Additionally, birds have the ability to detect magnetic fields, which help with navigation in the night or in bad weather.

It is obvious that birds get at-tached to the wintering grounds of their “childhood” and will return to the same area year after year, as long as we let them. Their arrival and departure is of a poetic quality and fascinates our questioning minds.

Birds of a feather flock to Texas Coast during the fall

66 | The Daily News | Coast | November 2012 Shutter-BugS

W hat do you love about living on the coast? We’d love to know — whether it’s sunrises and sunsets or the many gardens and parks, outdoor adventures on the beaches

and bays or the many festivals and fun events. Send your photos to [email protected]. to ensure quality reproduction, photos need to be at least 6 inches wide at a resolution of 300 dpi (dots per inch). Low-resolution cellphone photos or photos that have been heavily ma-nipulated will not be published.

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Kay StenzelCaryl Hubert

Easy living, Texas Gulf styleEasy living, Texas Gulf style

Send photos for Shutter-bugs or Seen-ery to [email protected]. Photos must be at least 6 inches wide and 300 dpi. Low-res or manipu-lated photos will not be accepted.

November 2012 | Coast | The Daily News | 69Shutter-BugS

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