Holiday Traditions

TastesLike TraditionFFrreesshh iiddeeaass ffoorr tthhee hhoolliiddaayy ffooooddsswwee lloovvee

Pop Goes theTurkey:PresentationTips from the Pros

Be Creative:5 Fun Ideas toPersonalize aParty

Party Ahead?

This Year, Get Personal

Party On, Without

The Waste: Celebrate

‘Green’+

HOLIDAYS

2010

Party Ahead?

This Year, Get Personal

Party On, Without

The Waste: Celebrate

‘Green’

HOLIDAY TRADITIONS

Pop Goes theTurkey:PresentationTips from the Pros

Be Creative:5 Fun Ideas toPersonalize aParty

TastesLike TraditionFFrreesshh iiddeeaass ffoorr tthhee hhoolliiddaayy ffooooddsswwee lloovvee

HOLIDAYS

2010

“THE HOLIDAY SEASON is all about giv-ing,” says Katie Brown, home and garden-ing expert and host of “Katie BrownWorkshop.” “When you throw a partyand it’s full of unique touches, that is agreat gift.” Take 5 steps forward in thisyear’s holiday party planning with theseexpert tips.

STEP 1: YOU’RE INVITED!An invitation sets the mood for a holidaygathering, says Heather Lapham Kuhn,owner of Truly Yours CustomCorrespondence Design in Carmel, Ind.

Electronic invitations continue toincrease in popularity. Leading online invi-tation and social event planning serviceEvite claims more than 22 million registeredusers, with more than 25,000 “Evites” senteach hour in 2009.

But Kuhn finds electronic invites tooimpersonal for holiday gatherings. “It’sperfectly fine for a quick get-together, butreceiving an invitation in the mail todayis very special,” she says. “When peoplereceive something that isn’t a bill or junkin their mailbox, they take notice – andthat gets them excited.”

Plus, custom invites can help intro-duce a theme, motif or color scheme,Kuhn says. “Carry the idea from the firstcontact through the final note to reallymake an impact.”

Custom invites can be done the DIYroute, or with the assistance of a designer,depending on the budget, Kuhn notes.For the latter, expect to pay from $3 to$25 each, depending on how simple orelaborate the design. Mail invites four tosix weeks in advance to ensure a place onguests’ busy holiday calendars.

STEP 2: FOOD FOR THOUGHT

Traditional turkey and stuffing may seemlike a tired menu offering, but infusing itwith a family’s heritage can add a new twist.Guests appreciate a personal touch, saysDana Cox, chef instructor at Chicago-basedKendall College’s School of Culinary Artsand owner of Old Stove Gourmet, a person-al chef service.

“It’s something that means somethingto you individually,” Cox says. “Peoplelike sharing what’s important to you.”

Telling the history behind a dish’s tra-dition while breaking bread with guestscan inspire dinner conversation, Cox says.Feel free to have copies of not-so-secretfamily recipes on hand for guests whorequest them. “They can continue thatstory the next time they serve it,” sheadds.

Another option is to update old familyrecipes with seasonal ingredients, or luxu-ry ingredients not used daily. Cox’s ver-sion of green bean casserole – a fanfavorite –includes a variety of wild mush-rooms with a homemade béchamel creamsauce.

“It’s always a huge hit,” she says. “It’sthat same flavor profile but upgraded withquality ingredients.”

STEP 3: DRESS THE TABLE

A centerpiece is as important as the placesettings and serving pieces, says JenniferMcGarigle, founder of Floral Art inVenice, Calif. “It makes the table festive,special.”

McGarigle believes many people stayaway from centerpieces because of a pre-conceived notion of what they should be.“Today, not everyone wants the roundcenterpiece with the candle in the mid-dle,” she says.

Luckily, a traditional centerpiece isn’tnecessary. McGarigle likes groupings ofsmall, cylindrical glass vases with a singleorchid blossom, leaf or floating candle on

top. Vases nine inches tall make a pres-ence without being intrusive. Creategroupings of three or four on a long table,or a grid in the middle of a round one.

Miniature cypress trees also provideinterest, come in varying sizes and, best ofall, outlive the evening, she adds.

STEP 4: THAT’S ENTERTAINMENT

Katie Brown has fond memories of the pag-eants she, her sisters and friends would puton during her mother’s annual post-churchChristmas Eve gathering. While adults cele-brated in her family’s Petoskey, Mich.,home, the children spent a good portion oftheir evening rehearsing.

“I felt like I was contributing to the

whole festival of Christmas,” says Brown.One especially good year was when sheplayed the Little Drummer Boy. “It justmeant the world to me,” she adds.“Presents meant nothing.”

Such pageants set a “magical tone forthe night,” Brown says, because all gener-ations gathered to focus on a singularevent. “It’s a beautiful moment in a holi-day party,” she adds.

Advise guests of a pageant in the invi-tation, so children are prepared with ideasand an appropriate costume. Still, it’s bestto have props, role ideas and costumesready for kids to run with, Brown advises.

No children in attendance? Gather theadults together for a holiday-themed read-ing or recording, such as Clement ClarkeMoore’s “Twas the Night BeforeChristmas” – “some kind of momentwhere you all come together and celebrate

2 H O L I D A Y T R A D I T I O N S /// 2010 Content That Works • All Rights Reserved • Contact us at 866-CONTENT or CONTENTTHATWORKS.com for licensing information

5 Fun Ideas toPersonalize a Party Planning to gather familyand friends at home this holiday season? A little forethought and creativitywill make the party personaland special

DARCI SMITHCTW FEATURES

KATIE BROWN

the season,” Brown says.

STEP 5: DON’T SENDGUESTS AWAYEMPTY-HANDED

“A takeaway gift is part of the sharing,the celebration of people in your life,”says Shai Tertner, lifestyle expert, eventdesigner and president of ShirazEvents, a production company withoffices in New York City and Miami.

Plus, guests feel like hosts haveinvested in them, since they took thetime to put a gift together, Tertnerpoints out. “Give gifts that are a reflec-tion of you and things you like andappreciate in your life,” he says.

The gift need not be expensive: home-made nuts, a trio of olive oils, even aframed picture of the host and guest areall appropriate and touching offerings.Don’t forget packaging, which can be per-sonalized with branded stickers or cards,or wrapped in a favorite color guests willimmediately associate with their host.

“It’s the thought that counts, but let itbe a stylish thought,” Tertner says.

© CTW Features

2010 Content That Works • All Rights Reserved • Contact us at 866-CONTENT or CONTENTTHATWORKS.com for licensing information \\\ H O L I D A Y T R A D I T I O N S 3

LaFete EventsThe Premier Events Location

Jon Peeler, Executive Coordinator, Proprietor571 Hammock Rd., Milledgeville, GA

[email protected] • www.lafetespecialevents.com

(478)-453-2611

HappyHolidays

Now offering Full Service:• Catering• Decor• Linens• Florals• Entertainment• and much more!

LaFete EventsJon Peeler, Executive Coordinator, Proprietor

571 Hammock Rd., Milledgeville, GA(478)-453-2611

Photograph by Danielle Fields Photography

Let Us HelpYouCelebrateEveryOccasion

Let Us HelpYouCelebrateEveryOccasion

For Nancy Siler’s children, making home-made candy was as integral to the holi-days as tearing open the presents onChristmas morning.

“We loved the kitchen experience andthe creativity of deciding whether we weregoing to make easy and quick clusters ormold some special iconic shapes in candymolds,” says Siler, vice president of con-sumer affairs for Woodridge, Ill.-basedWilton, a popular food-crafting company.“It was fun to share the creations withfamily and friends, especially the grand-parents!”

Creativity is also the allure for AnitaChu, author of “Field Guide to Candy:How to Identify and Make VirtuallyEvery Candy Imaginable” (Quirk Books,2009).

“As with all other homemade goods,you can control what goes into yourhomemade candy, which makes it thatmuch more unique and special,” she says.

“You can come up with your own flavorsand your own presentation for your can-dies. You can also avoid many of thepreservatives and additives that go intomass-produced candy. There is a world ofdifference between fresh chocolate andbutter and mass produced, prepackageditems.”

According to both Chu and Siler, peo-ple tend to be unnecessarily intimidatedby the candy-making process, which canbe easy and rewarding if you start smalland carry a big thermometer.

“Start small and practice. Many can-dies are surprisingly simple to make athome and require no more skill than mix-ing ingredients together or meltingchocolate,” Chu says. “Candies thatrequire skill, like cooking sugar or tem-pering chocolate, can also be masteredwith a little patience and practice.”

Siler says that many of the tools need-ed for basic candy-making are already in

your home.“You can melt large amounts of choco-

late or confectionery coating in themicrowave, which is perfect for moldingand dipping candies, cookies or pretzels,”she says. “Or mix in 1/2 cup of rice cere-al, nuts, coconut or chocolate-coveredcandies with 1 cup of candy melts anddrop onto a parchment-covered cookiesheet for clusters.”

The essential tools to get started are acandy thermometer that goes up to 400degrees F (if you want to cook sugar), alu-minum baking sheets for lining up can-dies to cool and inexpensive plasticmolds, if the agenda includes makingmolded chocolates or candies.

Chu also recommends using thin latexor cotton gloves, which allow candy mak-ers to handle finished candies withoutleaving prints.

In these cash-strapped times, Siler sayscandy is an inexpensive, scrumptious


Candy isDandyStart a sweet newtradition perfect forsharing and interact-ing.And it doesn’ttaste half bad,either

MATTHEW M. F. MILLERCTW FEATURES

WILTON ENTERPRISE & ANITA CHU


present to share with loved ones.“The holidays inspire gift-giving and

sharing with family and friends. Whatbetter gift is there than to craft somethingwith your own two hands?” Siler says.“Everyone loves to receive delicious home-made treats that come from the heart. It’sa personal touch that shows you took thetime to create something special fromyour kitchen.”

One of this year’s emerging trends forcandy making is the addition of sea salt tosweets.

“Sweet and salty is a nice combina-tion,” Siler says. “Think about makingchocolate-dipped potato chips and pret-zels. If making truffles, a very smallamount of a good quality, larger particlesalt could be placed on top.”

Chu finds that sea salt pairs well withcaramel. Its distinct tang contrasts withthe rich sweetness of the caramel, givingmore dimension to the buttery caramelflavor.

“Sea salt should be used as a highlightthough, not simply substituted for regularsalt in a recipe,” she says.

Chu says that another big trend ishomemade marshmallows, in all sorts offlavors, as well as old classics jazzed upwith modern ingredients, like peanut brit-tle with sea salt or chocolate bark withroasted cacao nibs and pumpkin seeds.

To give candy as a gift, Siler suggestsmaking the effort to select the right fla-vors, targeted to the person who is receiv-ing the goodies. And since most peoplecan’t resist the allure of candy, she saysdon’t worry about how long it will stayfresh.

“Most candies don’t last that long toworry about freshness, especially at theholidays,” she says.

Chu agrees.“Anything with chocolate is always

welcome. Candy is almost always madefor gift-giving, so most candies are suit-able as long as you give it away soon aftermaking it, and let the recipient know tokeep them cool, dry and covered.”

Chu’s favorite gift candies are chocolatecovered nut clusters, caramel corn, choco-

late bark and English toffee.Cookie exchanges have long been a

popular activity around the holidays, butmaking candy can be a great way to bondwith family and friends, and to get a nicearray of sweets without spending theentire month cooking.

“Candy clubs are a great way to experi-ment with candy-making, especially asmost recipes yield quite a few pieces, soit's easy to divide them up,” Chu says.“Dipping chocolates or forming nut clus-ters is a fun group activity. Taffy-pullingparties used to be a popular activity inColonial days.”

And while candy-making isn’t kidsstuff, many recipes are fun and easy foryounger candy enthusiasts. Chu recom-mends caramel corn, chocolate-dippedpretzels, coconut haystacks, no-fail fudgeand peanut butter balls, which all havejust a few ingredients. These are all rela-tively simple to assemble and provide chil-dren the satisfaction of creating their owncandy.

© CTW Features

ingredients

• 1 cup sugar

• 1 cup heavy cream

• 1/4 cup light corn syrup

• 1 tablespoon unsalted butter

• 1/2 teaspoon fleur de sel

• 1 tablespoon vanilla extract

methodLine an 8-by-8 inch bakingpan with a piece of parch-ment paper long enough tohang over the edges. Butterthe parchment well.

Combine the sugar andcream in a saucepan. Bringto a boil over medium-highheat, stirring constantly toprevent burning. Add thecorn syrup and continuecooking until the mixturereaches 230 degrees F. Addthe butter and stir carefully to

combine. Continue cookingmixture until it reaches 245degrees F.

Remove from heat and stirin salt and vanilla. Pour mix-ture into pan to cool and hard-en. Remove the caramelblock from the pan and cutinto squares using a sharp,well-oiled knife. Sprinkle a fewgrains of fleur de sel on top ofthe caramels before wrap-ping.

Yield: About 60 caramels© CTW Features

Fleur de Sel Caramels

EVERY YEAR it’s the same old song and dance– holiday meals that consist of the standardturkey, stuffing, mashed potatoes and cran-berries. But with a little thinking outside theicebox, it’s possible to have a traditional din-ner and a five-star presentation, too.

REWRITE THE SCRIPTWant to serve the classic dishes, but avoidpreparing them in a clichéd way?

“Even though a holiday like Thanksgiv-ing is purely American, your plate needn’tbe,” says Molly Schemper, co-owner ofChicago-based FIG Catering.

She recommends adding intrigue to atraditional meal by using ingredientsinspired by ethnic cuisines. For example,serve the turkey with a Mexican mole saucemade with chiles, tomatilloes, dried fruit,nuts and chocolate. Or, go all out with anIndian Spiced Turkey that’s been brined inyogurt and roasted with turmeric, corianderseeds and fenugreek. Pair it with CurriedMashed Potatoes with Peas (a take on theclassic samosa filling) and apple chutney.

The chutney could work as a substitute forcranberries, but if you can’t imagine the holi-days without those little red balls, go cross-cul-tural and make the following version, a new

favorite of Margo True, food editor for “Sunset”magazine: fresh cranberries simmered withsweet-tart pomegranate molasses from the East-ern Mediterranean. Look for this piquant syrupin the imported foods aisle.

Another scene-stealing option is to mostof the meal on the grill. Schemper suggestsgrilled iceberg lettuce wedge salad, orangeand honey grilled sweet potatoes, grilled sour-dough stuffing and grilled fruit with whippedcream to accompany grilled butterfliedturkey.

Finally, a simple way to banish boredomfrom the table is to serve up a side dish that’ssimilar, but not the same. For example,

instead of mashed potatoes, try a root veg-etable gratin, says Brittany Baldwin,chef/owner of Portland Home Chef, Port-land, Ore. Or instead of stuffing, servesavory bread pudding made with seasonalvegetable combinations like butternutsquash cubes, thyme and chanterelle mush-rooms, or brussels sprouts and radicchiowith parmesan.

These dishes have the added benefit ofproviding a satisfying and unique option forvegetarians.

LET THE SUPPORTINGACTORS STAND OUTSometimes all it takes is a special beverage toturn a basic spread into something superchic.

Holiday meals usually involve childrenand teenagers, so creating a signature season-al drink that can be made with or withoutalcohol is fun and allows everyone to partici-pate, says Schemper. Try an “add your ownwine” roasted-fruit sangria made with darkfruit juices, or cranberry mimosas andmock-mosas featuring sparkling white grapejuice and sweetened cranberry ice cubes.

True also likes serving a trio of fabulous hotdrinks. “Our current favorite holiday sips arebrandied hot chocolate, mulled wine withTriple Sec, cardamom and crystallized gingerand a warm apple pie cocktail, which tastesexactly like apple pie, only in liquid form.”

GIVE EVERY DISH APROP THAT POPSThink of garnishes and tableware as the ulti-mate accessory for a meal.

An ultra-creative way to garnish is toactually cook the decoration into the dish,says Baldwin. “Inlaying herbs beneath theskin of the bird makes for a beautiful pres-entation before carving and adds a lot offlavor.” To do it, carefully loosen the skinfrom the meat on the breast and insertwhole sage leaves, thyme sprigs or rose-mary in whatever pattern you prefer. Afterthe bird cooks, the design will appearthrough the skin.

Another Baldwin garnish go-to is pinkpeppercorns. Mild and a little sweet com-pared to white or black peppercorns, youcan use them whole to add a speck of redwithout overpowering a dish. For an appe-tizer, she rolls a log of goat cheese in pinkpeppercorns and drizzles with garlic or cit-rus-flavored olive oil and serves withcrackers.

For a sweeter accent, Schemper likes can-died ginger and citrus peels. To DIY it, choppeeled ginger and citrus peel and boil inwater for one hour. Drain and boil in a sim-ple sugar mixer (equal parts water and sugar)for another hour. Once removed, placepieces on a baking sheet covered with sugar,toss to dust and let dry. As a bonus,use theleftover ginger or citrus-infused syrup withdessert or in cocktails.

The right tableware can quickly lend


Finishing Touch: Presentation Tips from the Pros

The same old turkey-and-potatoes meal doesn’thave to look spare.Here’s how to turn thebasics into a blockbuster

ANNA SACHSECTW FEATURES

ISTOCKPHOTO.COM

character to an event. Consider serving atrio of soups to guests in shot glasses, saysTrue, or dole out individual little gravypitchers, available for less than $2 at somestores. Another solution for the gravy is touse that pretty teapot that usually collectsdust, says Lisa Homa, a food stylist andrecipe developer in New York City. “They’rethe perfect vessel because there’s a top tokeep in the heat, a spout for pouring, andthey’re meant for hot liquids.”

Mix and match high and low china andglassware, and put those family heirlooms inthe spotlight!

TRICK OUT THE SETFinally, décor also plays a part in the successof the final presentation.

Try embellishing the table with a beauti-ful log of sprouting blue oyster mushroomsfrom Far West Fungi (FarWestFungi.com),sprays of winter berries and leaves, or color-ful winter fruits like persimmons, lemonsand tangerines clustered near votive candles,says True. Baldwin likes inserting floweryvegetables such as brussels sprouts, purplecauliflower and baby turnips into holidaybouquets, with sprigs of kale, chard andmustard greens. And Schemper suggestsusing hollowed out pumpkins, acorn squashand dried gourds as candle holders or vases.

Centerpieces inspired by nature are aneasy way to remind everyone that, when itcomes to holiday meals, the earth’s bounty isreally what deserves our applause.

© CTW Features


Get rave reviews by makinga classic dish from scratch.Baldwin’s DIY recipe forgreen bean casserole con-tains less salt and preserva-tives, and allows you toincorporate organic ingredi-ents. Better yet, Baldwinsays, “It’s very simple andmuch better tasting!”

Ingredients

6 tablespoons unsalted but-ter

1 medium onion, chopped

1 pound mushrooms,chopped

2 teaspoons salt

1/2 teaspoon pepper

1 1/2 pounds of greenbeans, either frozen orfresh with the stemsremoved and sliced intosmall pieces

6 tablespoons flour

2 cups milk

8 ounces fried onion pieces

Method Preheat oven to 350degrees F. Sauté choppedonions for 2 minutes in twotablespoons of the butter.Add mushrooms and cookfor 8 minutes, then stir in 1teaspoon of the salt and 1/4teaspoon of the pepper andset aside.

Melt the remaining 4tablespoons of butter andadd flour, whisking until mix-ture begins to turn golden,about 2 minutes. Pour inmilk and continue whiskinguntil mixture has thickened,about 3 minutes. Stir inremaining salt and pepperand pour mixture overbeans.

Pour beans into a buttered9x13 glass dish. Cover andcook on top shelf of ovenuntil bubbly, about 15 min-utes. Uncover and addonion pieces, cook another30 seconds or until goldenbrown.

Add garlic, wild mush-rooms or bacon to this dishfor a tasty twist.

© CTW Features

Gourmet Green Bean Casserole

Dunwoody1713 Mt. Vernon Rd.

770-394-9499

Lake Oconee1051 Parkside Commons

706.454.0578

Don't miss your opportunity to hear better forthe holidays! The sounds of your family at thedinner table, children opening gifts, even musicat the symphony–these are all things you don'twant to miss out on this holiday season. Nowthere is an easy way to improve your hearing!

Hearing Associates is pleased to be one ofthe few offices in the country offering thisbreakthrough hearing device.

Lyric® was named one of the top 10 healthinnovations of 2009 by Popular Science magazineand was featured on top health programs such as The Dr. Oz Showand The Doctors.

Lyric is the first and only 100% invisible, extended wear hearingdevice. It is worn 24 hours a day, 7 days a week, for up to 4 monthsat a time.* Lyric has no daily hassles! You can wear Lyric while yousleep, exercise, shower, and talk on the phone. There are no batter-ies to change, and no daily insertion or removal is required. Lyric isplaced during a routine office visit, so no surgery or anesthesia isneeded. It uses the ear's natural anatomy to funnel sound towardsthe ear drum to deliver natural sound quality. In fact, 95% of Lyricusers prefer Lyric's sound quality to their previous hearing aids.††

Try Lyric now and you can enjoy Lyric RISK-FREE FOR 30 DAYS**and receive a FREE LYRIC SCREENING.

Just call the number below to schedule your appointment today.

Happy holidays, we look forward to seeing you soon.

Milledgeville • 111 Fieldstone Dr.

478-452-0578

Joy Pritchett, Au.D.Doctor of Audiology

www.HearAtlanta.com

Georgia RV Depot1 mile south of Lake Sinclair

on U.S. 441Across from

BoJo’s Restaurant

#1Fraser Firs

OVER 160 TREES

ON STANDS

Freshest treesin Georgia!5-10 ft. TREESAVAILABLE

We have batteries for all your needs!

3020 Heritage Road • Milledgeville, GA • (478) 453-9335

Central Georgia Battery Company“We Out Sell Because We Out Serve”

We Buy Junk Batteries

HOLIDAYS AT Audrey Wyatt’s housewouldn’t be the same without the Jell-Omold. And the mold itself is always thesame: black cherry Jell-O with pineapplerings and banana slices in the center.Mandarin oranges float inside.

This was Wyatt’s mother’s Jell-O mold,which she put out on the table for everyholiday – a tradition Wyatt has contin-ued. Wyatt’s mother passed away beforeher children were born, so Wyatt, 49, ofPhoenix, began making the same recipe asa way to have her mom “present in theircelebrations.” She calls it “the GrandmaLea.”

These are the foods holidays are madeof – the unique and special dishes that are

woven into the fabric of a family. “It’s away to tell your story,” says Meg Cox, aPrinceton, New Jersey-based traditionsexpert and author of “The Book of NewFamily Traditions: How to Create GreatRituals for Holidays &Everyday”(Running Press, 2003).

Like in Wyatt’s case, it’s also a way tokeep lost loved ones close. “If you’ve lostsomebody, it’s a wonderful way to honorthat person,” Cox says. She notes thatthese food traditions also become a partof the family history and a way to cele-brate family identity.

For Scott Duncan, 43, a kitchendesigner in Bradenton, Fla., Christmasmorning would not be complete without


Nibble on NostalgiaThe holidayswouldn’t be theholidays without these

much-loved,always-servedfoods.And no,we aren’t talkingabout the stuffing

Ham is a beloved staple at the holiday table. For many families, it’s the same-oldpre-sliced spiral cut year in, year out. Pork lovers, however, should consider thealternative – a DIY ham that will be juicier and more flavorful than anything thatcomes directly from your grocer’s readymade section.

—Matthew M. F. Miller

Now THAT’S a Pig!

Holiday Ham withMaple Syrup-Clove-MarmaladeGlaze

Courtesy “Stonewall KitchenWinter Celebrations” (ChronicleBooks, 2009) by Jonathan King,Jim Stott and Kathy Gunst

ingredients1 8- to 10-pound bone-in smoked

ham (sliced or unsliced)2 tablespoons whole cloves2 large oranges1/2 cup maple syrup1/2 cup marmalade

methodPlace a rack in the middle of theoven and preheat to 350 degreesF.

Trim the ham of any excess fatand place it flat side down on arack in a large roasting pan.Using a small, sharp knife, scorethe ham by making a grid pattern(1/4-inch deep) across the hamat 3/4-inch intervals. (If you’reusing a sliced ham, you’ll onlyneed to make one set of cuts,perpendicular to the slices thatare already there.) Poke thepointy ends of the cloves into theham where the lines intersect,

scattering any remaining cloveson the bottom of the pan.

Zest the oranges, and set thezest aside in a small saucepanfor the glaze. Juice the orangesdirectly over the ham, strainingthe seeds, then cover the hamwith foil and bake for 2 hours,turning the pan and basting withthe pan juices once or twice dur-ing cooking.

Meanwhile, add the syrup andmarmalade to the pan with thezest and bring to a simmer overlow heat, stirring. When the mar-malade has melted, remove fromthe heat and set aside.

After 2 hours, increase theoven temperature to 425 degreesF. Remove the foil, pour theglaze evenly over the ham andbake another 30 minutes uncov-ered, or until nicely browned.Transfer the ham to a servingplatter and let it sit 15 minutesbefore slicing. Serve warm, driz-zled with pan juices.

Note: Look for smoked hams atspecialty food shops and mostgood butchers, or in most super-markets. You can also use ahoney-cured ham, sliced orunsliced.

Serves 8 to 10, with leftovers© CTW Features

DANA CARMANCTW FEATURES

CHRONICLE BOOKS

the “sausage roll” (a sausage and biscuitroulade). His grandmother started thetradition years ago and Duncan has con-tinued it every year. “The 5 minutes ittakes me to slice the roll and get it in theoven turns out to be my own privatemoment to remember my grandparentson Christmas morning – usually with asimultaneous smile and a tear,” Duncansays.

For each family, the traditions are dif-ferent. They may be subtle things – thesame sweet potato casserole or a localfavorite. Sometimes you may not even

realize that years have passed, the familyhas changed: these things remain. Or per-haps those traditions are still yet to come– which is OK, says Cox. “Family is a liv-ing, breathing, changing thing,” she says,noting that traditions also change and it’sOK to create new ones or even change theold ones – so long as it’s not ruffling awhole bunch of feathers.

At Audrey Wyatt’s house, the Jell-Omold is non-negotiable. “The kids, nowteens, would kill me if I didn’t make it,”she says.

© CTW Features


317 Cotton Ave. • Macon, GA((447788)) 774466--33223322 •• 880000--223355--55776688

www.bibbmusiccenter.com

BIBB MUSIC

5pc. Drum Sets starting at

$299

Acoustic/Electric Guitar

Pack with case

$289

Everything for your Musician

Huge Selection of Accessories Strings (Bass & Guitar)

Cables (Guitars, Microphones, Speakers…) & Amps

Serving Middle Georgia for over 47 years

Guitars • Amps • Band Instruments

We also offer:

BanjoPacks

MandolinPacks

Ukelele’s

Everythingyou need to keepyour holidays

in tune.

Bass & Antler Gun StoreIf you can find a Better Price -

BUY IT!• Over 250 Guns New &

Used to Select From• Layaway for Christmas

• Great Selection Ammo & Accessories

We Back What We Sell!!!

BASS & ANTLER GUN STORE3039 N. Columbia Street • Milledgeville, GA

Pre-Holiday SaleSelected Guns atDealer Cost plus tax

Example: Ruger LCPreg. - $ 339.95

sale. - $ 249.95

Selected ammunition at cost by the case

Open Weekdays 10 AM to 6 PMSaturday 10 AM to 4 PM

478-452-3040

We AreOverstocked!

ARRIVING AT Pat Smith’s home for her holidayparty, one might think her little tree, perchedon a table and adorned with a delicate strandof lights, is an homage to “A Charlie BrownChristmas.” But actually, the little tree makesa big statement about Smith’s commitmentto the environment. Buying and disposing ofboth real and artificial Christmas trees iswasteful, she says.

Her eco-friendly substitute is a pottedNorfolk Island pine that thrives year-roundin a sunny room until Christmastime, whenSmith moves it to a place of honor and drapesit with energy-efficient LED lights and hand-tied straw ornaments made of renewablematerials.

Smith is a firm believer that holiday enter-taining need not be wasteful or expensive.She and other eco-conscious hosts share tipson how to throw a stylish, spirited party whilesaving money and protecting the environ-ment.

KEEP IT SIMPLE“Not having a big fancy dinner and lots ofpreparation minimizes driving all over forfood and party supplies,” says Smith, princi-pal of OnTarget Public Relations, Denver.For a gathering of close friends and family shesuggests potluck or a big pot of hearty soup,salad and a simple, light dessert. The lack ofexcess “is a relief from an already indulgent,calorie-intensive holiday,” Smith says. “Peo-ple are generally grateful not to be pressedwith food.”

PAPER OR PIXELSSome folks feel that sending e-mail invita-tions via www.evite.com is impersonal, butAndrea Woroch champions online invitationplatforms because they’re fast, free and paper-less. “Attendees can even arrange to carpooltogether through the invitation site,” savingon gas and emissions, says Woroch, a Santa

Barbara, Calif.-based consumer financeexpert by day and a party planner by night.

LOSE THE ENVELOPEIf you prefer to send invitations the old-fash-ioned way, print them on recycled paper withsoy-based inks. Send a postcard invitationinstead of a card to save on paper and postage,

says event planner Meghan Andalman, ownerof Lovebird Events in Chicago.

FORGO THE FLOWERSTypically, “Cut flowers are grown with pesti-cides under less-than-sustainable circum-

stances” and their importation raises ecologi-cal issues, says Los Angeles-based writerRachel Lincoln Sarnoff, who publishes anonline magazine, EcoStiletto.com, about eco-friendly living. She likes to decorate withgroupings of living plants that her guests cantake home as party favors.

’TIS THE SEASONDeck the halls with seasonal, plentiful itemslike evergreen boughs and holly. “Red apples,winter squashes, even pinecones look beauti-ful as centerpieces when placed in large glassbowls or vases,” Andalman says. For the ulti-mate eco-friendly feast, seasonality shouldextend to the menu. “Support local businessesand reduce your carbon footprint by plan-ning a menu around locally grown, in-seasonfoods,” she adds.

DUST OFF THE CHINAUsing glassware and cloth napkins meansmore cleanup, but think of it in terms ofcleaning a small space now as opposed to anoverburdened planet later. “If you have to godisposable, use biodegradable veggie plasticfrom GreenWare or EarthShell,” Sarnoff sug-gests. If using plastic cups, have guests write

10 H O L I D A Y T R A D I T I O N S 2 0 1 0 /// 2010 Content That Works • All Rights Reserved • Contact us at 866-CONTENT or CONTENTTHATWORKS.com for licensing information

Cheap, Easy And Eco, Too! Throwing a party doesn’thave to be expensive orwasteful.Here,some simpletips to make a holiday shindig‘green’without spending a lotof green

DAWN KLINGENSMITHCTW FEATURES

their name on theirs with permanent markerso they don’t keep “losing” their drink andusing new glasses. Make sure recycle bins forbottles and cans are located beside each trashcan and are clearly marked so your guests willknow to sort.

UNPLUGGED ENTERTAINMENTDim or turn off overhead lighting and useeco-friendly, paraffin-free candles to save elec-tricity and set the mood. Also consider hiringa piano player or a quartet to play acousticalmusic instead of using your stereo system,Andalman suggests.

ADOPT AYEAR-ROUNDCHRISTMAS TREERather than buying a live tree every year or afake one that will eventually end up in a land-fill, consider raising an indoor potted ever-green that thrives year-round and doesdouble-duty as a Christmas tree. Plus, it willgrow right alongside you and your lovedones.

“Mine has grown a foot-and-a-half since Igot it,” says Smith, who shares the followingtips for adopting a tree of your own:

• Consult a local nursery for suitablespecies. Conifers look the most like minia-ture Christmas trees. Smith’s is a NorfolkIsland pine.

• Choose a pot that is not so heavy youcan’t move it at Christmastime and that alsoallows the tree and its root system room to

grow. It’s possible to choose a color, such as amuted metallic or white, that enhances botheveryday and Christmas décor, but that’s notnecessary, since you’ll probably drape thebase with a tree skirt just like a regular Christ-mas tree.

• When not decorated and displayed forChristmas, a Norfolk Island pine like Smith’sprefers a sunny room that’s free of drafts. Incertain regions, these trees will thrive outsidein the summertime. Read up on how to carefor roots and whether periodic re-potting isneeded, because the roots need to grow andspread out in order for your tree to gainheight.

• When it’s just a shorty, your tree willneed to be elevated on a table if it’s intendedto be a focal point. Conceal the table withfabric that drapes nicely.

• Ornaments must be lightweight, such asstrung popcorn. And of course your tree top-per can’t be too heavy or your tree will breakor be forced into a backbend.

• Tell kids that while there’s not a lot ofroom for presents directly underneath thetree, they will get two stories, or levels, ofgifts come Christmas day. Place small gifts

on the tabletop and larger ones at the baseof the table. You can even place one or twosurprise gifts underneath the table drapeand see how long it takes before they’re dis-covered.

© CTW Features

2010 Content That Works • All Rights Reserved • Contact us at 866-CONTENT or CONTENTTHATWORKS.com for licensing information \\\ H O L I D A Y T R A D I T I O N S 2 0 1 0 11

“Red apples, winter squashes, evenpinecones look beautiful as centerpieces

when placed in large glass bowls or vases.”

—— MMEEGGHHAANN AANNDDAALLMMAANN,, LLOOVVEEBBIIRRDD EEVVEENNTTSS

Each Sunday in December we will discover the heart of

Christ and celebrate who He is to us.

Two Worship Services9:15 and 10:45

Live NativityDecember 17 & 18

7:00-9:00 pm

Special Christmas Eve Serviceat 6:30 pm


www.gqgifts.com129 W. Haynes St., Sandersville

478.553.9400

Ready for Some Good Old Fashion FUN?

Battery PoweredDeere Toys

Bikes and

Trikes

478-452-5523 • 140 E. ANDREWS • MILLEDGEVILLE, GASSOOUUTTHHSSIIDDEE EEQQUUIIPPMMEENNTT

GGiivvee tthhee HHoolliiddaayy GGiiffttss tthhaatt llaassttOutdoor John Deere toys by Erty!

Pedal PowerJohn Deere toys

Miscellaneous John Deere toys

Holiday Traditions

Documents

custom invites

mail invites

holiday gatherings

kuhn notes

prosbe creative

saysdana cox

seasonal ingredients

withquality ingredients