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stuffed

focus issue sponsored by Harold’s in the Heights

Local culinary services get ready for the season.

Saturday, November 21, 2015

Nibbles

A Food & Drink

From the Kitchen Feast by the NUMBERS 2

The ranking of Thanksgiving on the list of America’s favorite holidays. Christmas is No. 1.

2

The maximum number of days the U.S. Department of Agriculture suggests keeping a fresh turkey before cooking it.

Corn tortillas in the making.

Don’t let the tradition slip away

2.5

The number in miles of the Macy’s Thanksgiving Day Parade available for public viewing.

4

By Christina Martinez christina@theleadernews.com Around this time every year, the topic of family tradition and family recipes seems to always resonate. The question I always get - “does your family make tamales?” My response is always a disappointing “no” and I go on to explain the factors of why the tradition has slowly slipped away with my grandparents’ age. I had dinner with my cousin Alec recently, where we made Sunday dinner together and part of that dinner was homemade corn tortillas. Cousin Alec explained the simple process, detail by detail. Our recipe discussion eventually veered to how a corn tortilla recipe is very similar to a tamale masa recipe. Cousin Alec again explained the tamale process, detail by detail, and how the two recipes differed, as we put the tortillas carefully on the hot comal. I explained to my cousin how my family used to make tamales together during the holidays, and my memories of my Abuela and Tia explaining in Spanish, and then in English, what the cooking rocks were used for and how and why the rocks were used to form a platform to steam the tamales. I became nostalgic thinking of the stories and memories. As we ate and finished dinner, I savored our homemade tortillas. I was proud of what we made. A dish so simple, but one that resonates tradition. I left my cousin’s house that Sunday evening with a satisfied belly, and an inspired mind for this holiday season. My grandparents’ age shouldn’t be the factor that stops our family from coming together to carry out these traditions. It seems as though we need someone to take the torch and I think I know just the girl for the job.

INSIDE.

Americans celebrate Thanksgiving every year on the fourth Thursday of November.

5

The number of hours it takes to cook a stuffed 22- to 24-pound turkey in an oven set to 325 degrees Fahrenheit.

Find it 7B

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The number of hours it takes to thaw a frozen 22- to 24-pound turkey in cold water. Compare that with the 5½ to six days it takes to thaw in the refrigerator.

Holiday cooking tips, recipes with Harold’s Executive Chef Antoine Ware By Christina Martinez christina@theleadernews.com If you’re like me, you’re questioning how we’re in November already and wondering what is on the holiday menu this year. We sat down with Harold’s Executive Chef, Antoine Ware, for a few tips and recipes for this year’s feast – enjoy.

TIPS

Preperation One of the first things we learned in school when it came to assignments and tasks – don’t procrastinate. The rule we learned early on is the primary and most important tip Chef Ware would like to share when it comes to preparing for upcoming holiday meal preparations. The first thing Chef Ware does before anything else is making a decision on the menu. Once you’ve planned out your menu, it’s time to make your shopping list. This list is the key to the success of the menu and needs to be written out in full detail. “First, you have to have a plan,” Ware said. “Know what you’re cooking and shop early. I’ve always been an avid fan of deep detailed lists and shopping on time because the worst thing that can happen is to go into a store and they don’t have what you need and then that puts you in a bad mood on a holiday.” Vegetables The first thing on the shopping list according to Chef Ware is your vegetables. If you shop early enough, you can go to the farmer’s market and see what is in season, what is available and what you’ll need to

Local pie company, Flying Saucer Pie Co., says good bye to co-founder.

11-12

Photo by Christina Martinez Harold’s Executive Chef, Antoine Ware, presents his crab meat stuffed mirliton as a recipe to add for holiday dinners.

shop at the grocery store for. “You don’t want to shop last minute for the veggies because they will all be gone,” Ware said. “For example, if you want to do green bean casserole, you know all of the fresh green beans and cream of mushroom soup is going to be gone if you shop at the last minute. That is why getting a detailed list together early is so important. Talk with your family on what the plan is and break down what you need for every dish. The veggies are so important. If you don’t have the green bean casserole because you shopped last minute, Thanksgiving might as well be canceled.” When it comes time to start the cooking preparations, Chef Ware recommends tackling the veggies

17

first. Wash all of your vegetables first and then get everything chopped for what you will need for your side dishes. A lot of veggie dishes can be completed early and go in the fridge until it is time to eat, so complete those first. “Once vegetables are finished, you have a clean work space to move on and start on meat prep,” Ware said.

Ridges on a 14-ounce can of Ocean Spray Jellied Cranberry Sauce.

36

The number of years it took magazine editor Sarah Josepha Hale to crusade for an annual Thanksgiving holiday. National and local days of thanksgiving had been celebrated over the years, but President Abraham Lincoln finally proclaimed the fourth Thursday in November Thanksgiving in 1863.

Meat The most important tip when cooking meat or turkey is to always check the temperature and to keep the temperature at 165 degrees. “I always cover my meat for the first couple hours,” Ware said. “After

65

Percentage of Americans surveyed who said eating Thanksgiving leftovers is more important than eating their regular Thanksgiving meal.

67

See Harold’s, P. 8B

The number of years between 1947, the first National Thanksgiving Turkey presentation at the White House, and Thanksgiving 2014.

69

The approximate percentage of Thanksgiving Day fires caused by cooking.

73

The number of years between 1941, when Congress decided that the fourth Thursday in November would be observed as Thanksgiving Day and a federal legal holiday, and Thanksgiving 2014.

88

The approximate percentage of Americans who eat turkey on Thanksgiving Day, according to a National Turkey Federation survey. Photo by Christina Martinez The crab stuffed mirliton, served on a bed of salsa and garnished with green onion.

What’s in season at the local Farmer’s Market By Betsy Denson betsy@theleadernews.com

Want to know what vegetables are in season this fall? If it’s leafy and green, it should be on your list, according to Cathy Sullivan of Happy Heart Farms in Damon, TX who sets up shop each Saturday at the Farm Stand at Petrol Station in Garden Oaks. “There are actually more varieties of everything in the winter,” said Sullivan. That means swiss chard, arugula, boc choy, spinach, lettuce, kale, broccoli, mustard greens, and collard greens. Recipes for all of the above abound on the internet but Sullivan notes that boc choy blends well in stir fries.

In season herbs like mint, rosemary, oregano, thyme and sage will complement a variety of dishes. Both an herb and a leaf vegetable, Sullivan said that sorrel is good with fish dishes due to its citrusy taste. Speaking of citrus, this is the time for oranges and grapefruits too as well as Meyer lemons and persimmons which won’t last too much longer but are good for cookies and pies. Non-green contenders for your winter recipes are radishes and the tried and true onion along with carrots, sweet potatoes and cauliflower. Did you know that cauliflower isn’t just white? It also comes in purple and gold.

Photo by Betsy Denson Cathy Sullivan gets a little help at her booth at The Farm Stand. Sullivan said that winter is a great time for green, leafy vegetables as well as citrus.

See Seasonal, P. 3B

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Page 2B • Saturday, November 21, 2015

Art Valet

By Mitch Cohen

Arts Columnist

Thirsty Explorer

By Christina Martinez Managing Editor

Have an artsy weekend before the holiday

Plan your holiday drink menu ahead of time

Last week, in my column about Box 13 ArtSpace I interviewed David McClain, not Emily Link, as indicated. My apologies. This weekend has three of my favorite art events going on simultaneously and two are celebrating 10 year anniversaries – FreshArts’ Winter Holiday Art Market and Houston Via Colori. The largest, grass-roots style art crawl in the country also takes place this Saturday. This claim is my own by the way. Seriously, I write about these events every year because I’ve enjoyed attending them so much over the years. WHAM starts Friday evening with one big party. The folks at Fresh Arts know how to rock an art show, for $10 (Friday only, Saturday and Sunday are free) you can preview and buy art first, munch on light bites and enjoy an open bar. This is from 6-10 p.m., Friday, then 11 a.m. - 8 p.m., Saturday, and 11 a.m. - 4 p.m., Sunday. WHAM is indoors, the artists are all great and there are a wide variety of mediums represented. Fresh Arts has the best of local musicians, performers and DJ’s perform all weekend. Get all the details on the website www. fresharts.org/wham. The event is located at 2101 Winter St. Look for the giant sculpture that simply reads “ART.” Houston Via Colori benefits The Center for Hearing and Speech, a local non-profit that serves children with hearing loss. Via Colori is the only street painting festival in Houston, (and the region); it is free, fun and kid friendly. When was playing with sidewalk chalk NOT kid friendly? The artists have different sized squares marked off on the street, and each are given a special chalk and training tips, then two days to complete their work. The squares are sponsored by individuals and corporations and each have a plaque to indicate that sponsor. The artists labor from 10 a.m., to late in the afternoon Saturday and many all day Sunday. Watching these temporary masterpieces take shape is fascinating. To keep you there, top notch entertainment for both the adults and family friendly stage are ongoing. A really nice touch is the VIP lounge called LB Lounge, with perks like complementary food, drink and minievents. Via Colori’s lounge will honor the memory of Lisa Benitez, hence the LB name. Benitez was the Special Events Manager and a beloved friend of CHS. Via Colori artists will each add a

So what’s on the drink menu this year? Cater your drink list to everyone that will be attending. That means nothing too boozy, since holiday dinners tend to be heavy and last for a few hours. Keep your menu limited to just a couple of options – a light spirit option, something bold and a beer. Here’s a few for you to consider.

Art entitled ‘Percy the Pointer’ by Penny & Rob McDonald, participants in Artcrawl Houston at the Hardy & Nance St. Studio.

Contributed photo Heights area artist Jennifer Lang poses with “Mind Blown”, a work she completed at the First Saturday Arts Market this past Saturday as practice for this weekend’s Houston Via Colori.

1’ x 1’ canvas painting to contribute to a large collage in the LB Lounge. Benitez was one of the faces behind Via Colori for many years. Via Colori takes place in Downtown Houston at Hermann Square, City Hall (Smith St.) and the surrounding streets Bagby St., McKinney and Walker. www.houstonviacolori.com The 23rd Annual Artist’s Downtown Warehouse Artcrawl takes place 10 a.m. - 9 p.m on Saturday. Over 150 participating artists will open their working art studios, live-in and exhibition spaces to the public. Maps are available at MotherDogStudios, Artcrawl Houston headquarters at 720 Walnut St. 77002. This year there are some fun incentives like a bike tour with other art aficionados. David Adickes, the sculptor behind those giant president heads, the big Beatles sculpture, Sam Houston Statue and many other iconic works will open his studio at 2401 Nance St. Most amazing is The Houston Studios at 802 Walnut. This is a gigantic sound stage, the owner will open to poets and performers for the day. This you have to hear/see to believe. If none of that floats your boat, how about a show and tell from the HPD mounted police? Yes there is, at Mother Dog Studios. Finally, take the short drive to Elder St. Lofts at 1101 Elder St. 77007, housed in what was once Jefferson Davis Hospital. This building is now home to artists and creative types whose work will be on display. (My friends who live there tell me, it is not haunted.) Get many more details and locations, including a map at www.artcrawlhouston.com. On Saturday, I’ll be at Fall Family Fun Day, 10 a.m. to 2 p.m. at Memorial Hermann Greater Heights, 1635 North Loop West, 77008. Among all the family friendly activities will be an art gallery featuring greater Heights area artists. I’ll tell you more about that soon. Have an artsy weekend! Cohen is the founder and manager of First Saturday Arts Market. Contact him at ArtValet@ gmail.com or visit him on the web at ArtValet. com

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Ingredients 6 apples (Gala) 3 pears 750mL cinnamon whiskey 1 bottle Pinot Grigio 64oz bottled apple cider 1 liter club soda Cinnamon sticks to garnish (optional) Directions Dice apples and pears into small cubes. Place them in a bowl or jar and pour in cinnamon whiskey. Cover and let soak for 2 hours. Pour in wine, apple cider, and club soda. Serve over ice with a cinnamon stick. *Recipe by Tasty

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Ingredients 1 teaspoon Demerara sugar 2 ounces rye whiskey 1 or 2 dashes Angostura bitters 1 or 2 dashes orange bitters 1 strip lemon peel (or citrus that is in the fridge) Directions Spoon sugar into a shaker and add about a teaspoon of very hot water for a simple syrup. Stir until dissolved, adding a little more water if needed. Add whiskey and bitters, and stir again. Add several ice cubes and stir well to chill. Strain into an old-fashioned glass, add 2 or 3 big ice cubes, twist lemon peel over the top and drop it in. *Recipe by NYT Cooking If you’re anything like me, having a beer in the fridge is a must. If you’re looking for something festive, try Real Ale’s Oktoberfest or Saint Arnold’s Christmas Ale. Both are rather easy to find, inexpensive and solid choices. Cheers! Email Christina@theleadernews.com and follow on Twitter @ ThirstyExplorer.

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How and Why to Cook With Gas For the Holidays. Cooking with gas outdoors for the Holidays is a secret weapon that many never think about during the Holidays. All you need is a good natural gas grill some good soaked wood chips and the right meat and you are good to go. Here are some great advantages of cooking outdoors with your gas grill. • Clean cooking with the cleanest burning fossil fuel. • Less heat in the house when cooking. • More space to cook all your side dishes and keep food warm for the family. • Excellent way to cook a turkey or that beautiful Ham you have been eyeing at the store. There are some things to remember when cooking outdoors with gas. • Never forget your food is on the grill. Often times grilling food outdoors can be easy to forget with so many things happening inside. • Always have a game plan. Proper

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Saturday, November 21, 2015 • Page 3B

Sweet tooth

Kid Friendly live Music

Readers chime in on favorite dessert recipes

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By Betsy Denson betsy@theleadernews.com

Kirk Zihlman has been eating Escalloped Pineapple since his Aunt Mary from Dallas City, IL used to make it every year of his childhood. “She brought it to every family gathering at Thanksgiving, Christmas, and Easter from the time I was growing up through present,” he said. “It’s a pretty easy recipe and calls for an Emily and Kirk Zihlman. ungodly amount of sugar.” For the past 8 years, wife Emily has been drafted to make it for her husband at Thanksgiving and Christmas. A faithful husband, Zihlman proclaims Emily’s “the best.” Escalloped Pineapple Ingredients: 1 cup butter 2 cups sugar 4 eggs, beaten well 1/4 cup milk 4 cups fresh bread cubes 1 can (2 - 1/2 size) crushed pineapple Directions: Mix first four ingredients. Fold in bread and pineapple and bake 1 hour at 350 degrees

Some recipes aren’t traditions but an attempt to please a variety of palates. Cara Ramelow is going to try the Mexican Chocolate Pecan Pie. “I’m not a huge fan of pecan pie because of all the ‘goo’, but I Cara and Danyel Ramelow have lots of family who is,” she said. “I do love the caramelized pecans, typically only found on the top. I aim to please, so I went in search of one that I would love too. This one is rich with pecans inside and out and lacks the ‘goo’. Plus, I love a spin on a boring classic – hence the graham crust and addition of Mexican chocolate.” Marcela Valladolid’s Mexican Chocolate Pecan Pie Ingredients: Crust: Vegetable oil cooking spray 10 oz. graham crackers or Maria crackers, crumbled 14 tablespoons unsalted butter, melted 1/4 cup light brown sugar

Filling: 1 1/2 cups (3 sticks) unsalted butter 1 packed cup golden brown sugar 3/4 cup corn syrup 6 cups pecan halves 1/2 cup Mexican crema or whipping cream 1 1/2 (3.1-ounce) disks Mexican chocolate, such as Ibarra, finely minced* *Can be found in Hispanic and gourmet grocery stores Directions Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.

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Stock photo Reader tell their favorite holiday recipes, like the Mexican Chocolate Pecan Pie.

In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen). Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a wire rack and cool completely before serving, ideally overnight.

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Cook’s Note: This recipe can also be made in 2 (9-inch) pie dishes. Easy Key Lime Pie I am a key lime pie addict. Let’s just get that out of the way. If there’s key lime pie on the menu, it’s a foregone conclusion I am getting it. I am also not a cook which is why my go-to desert for Thanksgiving and otherwise is the 1999 American Pie Council’s Betsy Denson National Pie Championship’s first place winner in the Quick and Easy Category. Now my neighbors will know how ridiculously easy it is for me to make the pies I give out from time to time. Oh well, it’s the thought that counts. Ingredients: 5 egg yolks, beaten 1 (14 ounce) can sweetened condensed milk 1/2 cup key lime juice 1 (9 inch) prepared graham cracker crust Directions: Preheat oven to 375 degrees F (190 degrees C). Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

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Seasonal from P. 1B Combine the colors and roast them in the oven for an easy, colorful and delicious Thanksgiving side. Sullivan said that while gourds are finished growing by now they last for months, so they can be used for meals, or table decoration. One thing that is slowing down? Egg production. Sullivan says that winter is the off season for chickens which is unwelcome news to all those holiday bakers who want farm fresh eggs. She’ll have some, but just not as many. Visit Sullivan and also Pam and Gus Nawara at the Farm Stand. The Nawaras grow a variety of organic in-season veggies. Gus Nawara says that they are working on mustard greens, turnips, kohlrabi (turnip cabbage), swiss chard, kale, red beets, radishes, lettuce and spinach. “We planted two weeks ago,” he said. “It’s 45 days

from plant to harvest.” Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Ingredients 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower) 1/4 cup extra-virgin olive oil 1 tablespoon sliced garlic 2 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons grated Parmesan Chopped chives, for garnish Directions Preheat the oven to 500 degrees F. Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place

Photo by Betsy Denson While gourds, like pumpkins and squash, have already been harvested they will last into winter and can be used for cooking and decoration.

the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with

chopped chives and serve immediately while still warm. Recipe courtesy of Emeril Lagasse, 2003

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Page 4B • Saturday, November 21, 2015

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The Journey School of Houston is an “equal opportunity employer.� The Journey School of Houston will not discriminate and will take “affirmative action� measures to ensure against discrimination in employment, recruitment, advertisements for employment, compensation, termination, upgrading, promotions, and other conditions of employment against any employee or job applicant on the basis of race, creed, ancestry, marital status, gender, sexual orientation, age, physical disability, veteran’s status, political service or affiliation, color, religion, national origin or any other status protected by law or regulation.

HOUSECLEANING BY DEBBIE: Dependable, quality service. Supplies furnished. References. 713-826-1776. (11-14)

you read this, then classified ads work. Call today to advertise

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012*$/&+!&+$

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1/""

Gilbert’s Landscape Lawn Care

Mowing • Edging • Blowing Flower Bedding • Fertilizing

TREE CUTTING & TRIMMING

FREE ESTIMATES – 17 Yrs. Exp.

New Horizons

Lawn Maintenance Landscaping & Design Sprinkler Repair Residential/Commercial Free Estimates Taylor Herrmann

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LUXURY LAWNS

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Wilber’s Tree Service Complete Tree Service

w Trimming w Pruning w Topping w Removal w Stump Grinding Comm. Res. (ofďƒžce) 713-545-3677 Free Estimates • Reasonable Rates • Insured

Stump GrindinG Residential Commerical From $50 23 Years Experience Free Estimates

832-434-7101 Salazar TreeS

TREE CARE

PROFESSIONALS

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WEAvER’s LANDscApING & sERvIcEs Lawn Maintenance Pros

$5 Off first Cut $100 Mulching Special Free Estimates

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• Landscape Design & Installation • Maintenance • Irrigation • Drainage • Lighting • Hardscape (pavers, flagstone, concrete) We accept all major Credit Cards

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• Tree Removal • Trimming • Topping • Stump Grinding • Pruning • Dangerous Tree Removal • 23 yrs experience Free Est.

713.686.6470 Also Now Hiring Experienced with Driver’s License Apply 7am at 5608 Hoover Houston, TX 77092

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call 713-686-8494 For details

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U S Tree Experts

• Tree Removal • Shaping & Trimming Insured • Free Estimates

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713-683-TREE (713-683-8733) FREE ESTIMATES

ÂŽ

Home, Small Ofďƒžce Computer Repair

ÇÊ 9-

HARLEY DAVIDSON MOTORCYCLE: Almost new. 5,000 miles. Mint condition. Price negotiable. 713-2019999. (11-28)

CHARMING VENUE FOR YOUR NEXT GATHERING: Houston Heights Woman’s Club’s Historic Bungalow, perfect for small events. Recitals, luncheons, fundraisers - events up to 100 people. Grand piano, stage, round tables, small catering kitchen. Call Lizz Martin, 281-217-6070, regarding this Heights landmark.

$20 each Some Polyester Some Cotton Call 713-294-5678

DRIVERS, CLASS-A: We’re growing! 100% Employer paid group health insurance. Hazmat-Tank end a plus$$! www.getmehomedispatcher.com. Call Tony, 855-582-4456. (11-28)

Office AssistAnt/BOOk keeper WAnted fOr LAndscApe cOmpAny Looking for someone with experience in Quick Books Pro, Excel & Word. To do bookkeeping, data entry and general office duties. This position requires 30+ hours per week and would be a great job for a semiretired person. We have a clean & friendly office located in NW Houston off 290 & Pinemont Dr. Call 713-680-0658, ask for Lulu/Jon, or email: EMLDI@yahoo.com

SLEEP BETTER

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MESSIAH LUTHERAN EARLY CHILDHOOD is looking for part-time and full-time staff. Must be loving, caring, dependable, 18 years old, and must have childcare experience. Call 713-864-5394, email messiahdirector@yahoo.com. (11-21)

Landscape, construction, i rrigation, drainage, plantings, etc. TDL & experience a plus, but not required. Please call 713-869-2797 or come by 1137 W. 26th St. 77008

AUTOS & TRUCKS

Black Gold Guns & ammo

“He who has something to sell and whispers it into a well, is not as apt to get the dollars as he who stands up tall and hollers.� Advertise!

the

MANNA - DONATIONS AND VOLUNTEERS NEEDED: Your neighborhood thrift store appreciates any and all donations. We can arrange pickup for large items or large donations. Call 713-6866440 or donate at 1806 W. 43rd St. Thank you. (TF)

PEST CONTROL

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OVEMENTS

Saturday, November 21, 2015 • Page 5B

STATEWIDE ADVERTISING

GENERAL HOME IMPROVEMENTS

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BURGLAR BARS: Custom made. Residential and commercial. Free estimates. 281-448-2759. www.burglarbarsandmore.com. (TF)

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ROOFING

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Installation Repair Sanding Finishing

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HEATING/AIR CONDITIONING HEATING/AIR CONDITIONING

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Hot Water Heaters Installed Call Today Tommy Smith

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ELECTRIC SERVICES

Plumbing Solutions

Aaron’s

Since 1974

825 Curtin 77018

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If you have a local story that may be of interest feel free to email us.

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Est. 1979 Ins. RMP #18131

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license #16312 insured

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It’s easy to place a Leader classified. Just call us and charge it to your credit card.

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(281) 448-8615

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ALWAYS UPFRONT PRICE$ “I want to be YOUR plumber� Call Sonny and SAVE! Single Homeowner Discount

TECL# 43460

TEL. 713-721-5490 17823

We Repair

SONNY’S REPAIR SERVICE

Since 1975 Low Rates

Licensed-Insured

ASTRO PLUMBING & TILE

100 OFF 200 OFF

D&E Electric

Lights-Plugs-Breakers Cover all electric needs

713-695-2222 A Full Service compAny Water Heater $ installations Sewer line $ replacements Call Johnny

wiring and repairs

electric

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news@the leadernews.com

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Shop 281-442-7863 Cell 281-831-2302

Insured • Lic. #M8922

Looking to hire good local people? Leader classifieds get great response and cost less than the daily paper.

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FOR RENT: 2-2-2, $1,475 monthly. Courtyard Glen. Deposit required. 713-8626802. (11-28)

12’X30’ CARPORTS: Perfect for boats, RVs, etc. Call 713-694-4647. (TF) The Leader is your newspaper.

For Sale: Big Corner Lots Oak Forest: 2102 Nina Lee Lane $270K Garden Oaks: 803 West 43rd Street $335K

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spesl@flash.net

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WORD SCRAMBLE InClIne

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WORD SCRAMBLE RACing

ELECT

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Since 1953 - TECL 19210 Res./Comm. Wiring 713-864-4168 cc accepted bravenecelectric@gmail.com

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$

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ALL OF YOUR FLOORING NEEDS: Installation, sales and service‌yours or mine. Carpet restretch and repairs also. Call Sam, 713-5825500. (TF)

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Repair All Major Brands

Don Ford 832-207-3524 Tim Fugett 713-427-9590

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ACCESS YOUR LAWSUIT CASH: In an injury lawsuit? Need cash now? Low rates. No credit checks/monthly payments. Call now, 1-800-5688321.

Roofing Work Carpentry Handyman Services Power Washing Maid Service Good References

$

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AIRLINE CAREERS: Get FAA approved maintenance training at campuses coast to coast. Job placement assistance. Financial Aid for qualifying students. Military friendly. Call AIM, 888686-1704.

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20 Yrs. Exp. - 30 Yr. Resident

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• Carpentry - Cabinets to Patios & Decks • Painting, Interior/Exterior • Sheet Rock Repair & Installation

Sheetrock Repair

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TEL

GENERAL HOME IMPROVEMENTS

HOWDY'S HANDYWORK

Painting Interior/Exterior

Repair or Replace Doors/Openers

½ HP Sears Openers Installed

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Credit Cards Accepted

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CRyptO fun A. fuel B. vehicle C. engine D. start


The sports. Nothing but net Saturday, November 21, 2015 • Page 6B

FOOTBALL

Season comes to final quarter By Christina Martinez christina@theleadernews.com and By Jonathan Garris jgarris@theleadernews.com Reagan HS The Reagan Bulldogs lead the pack for our three HISD schools this year with a 9-2 overall record and 6-1 in district. The Bulldogs completed their second year in 6A division and Head Coach Stephen Dixon couldn’t be more proud of his team’s successes. “We had a phenomenal year,” Dixon said. “We lost to a really good Strake Jesuit team.” Coach Dixon said he is going to continue working on getting his students to college. Waltrip HS The Waltrip Rams had another successful season this year, finishing 6-5 overall and 4-3 in district. The Rams also finished their second year in 5A division and Head Coach Todd Wright said the year was a success. “The 2015 was full of successes and our senior class will be missed,” Wright said. “We will miss all the seniors and we now turn to our under classmen. We have a strong group of sophomores and juniors and we will now lean on their experience to force them to be strong leaders and move our program forward.” Coach Wright said he and his team will be working to close the gap between Waltrip and the top teams in district and in bi-district matchups. Scarborough HS Out of all of our Leader HISD schools, Scarborough gets the most improved award by ending their program losing streak against KIPP Sunnyside this season, ending the year with an 1-9 overall record. New to the roster, Head Coach Keith Alex leads the Spartans and feels fortunate to have been a part of this year’s success. “This year was a year of many ups and downs, but despite the win-loss record, I was very pleased with the fight that our young men displayed week after week,” Alex said. Going into next year, Coach Alex said there is still room for improvement and the program needs to work on building numbers. Lutheran High North To outsiders, this season might not have meant much for the Lutheran North High School Lions varsity football team which finished the 2015 regular season with a 2-8 record. However, coach Nathan Robbins has much to be proud of. “I would say everything was really positive,” Robbins said about the team. “We wanted to have more than two of course.” Those wins left the team feeling hungry in the best way possible, Robbins said. More focused and disciplined than ever, the Lions notched two wins this season – first against Sabine Pass in September and in early October against Bay Area Christian. The Lions might have gotten a third win against Northisde HomeSchool, but LHN ended up on the receiving end of a heart breaking loss from mistakes suffered in the second half. At the end of the first half, the Lions led by a score of 217 but the Northside Lions rallied in the fourth quarter with 21 unanswered points of their own, winning 28-21. “We felt like we gave that one away,” Robbins said. “We didn’t finish when we needed to, but that’s part of the process of becoming a winning team – how to play with a lead – and it’s a big learning step for us.” The 2-8 record that ended the season isn’t indicative of a team effort that could have just as easily split into a 4-4 season, Robbins said. “When you have the right people in place with the camaraderie we’re seeing with the team, it’s great for everyone,” Robbins said. “They just enjoy going to games and competing. They enjoy lifting weights on Saturdays and coming to practice and working hard and it even brings a bit of a buzz to the hallways.”

RegisteR today online! Texas Indoor Soccer 4137 Pinemont Dr.

Scarborough High School star athlete, student, awarded athletic scholarship

After playing soccer, your child may exhibit the following side effects: Happiness, Becoming Fit, Making Friends, and a Can-Do Attitude.

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Party Catering

Chick-fil-A is the easy choice

By Christina Martinez christina@theleadernews.com

Pickup or Deliver

When Athletic Coordinator, Martin Wall, first interviewed at Scarborough Photo by Christina Martinez High School, the principal stopped the interview and Scarborough High School’s Hunter (JJ) Janacek has signed his letter brought in then freshman of intent to Lafayette College. Hunter (JJ) Janacek to sit seen in him in the last three As for JJ’s career at Scarin on the interview process. Two seasons later, one to go years with him are unlike any borough High School, he and Coach Wall is watching other high school kid I’ve describes his time as unbelievable and he’s thoroughly his first basketball athlete sign ever coached.” On the court, JJ is top looking forward to his last his letter of intent to a division one school on a $250,000 notch and he carries this off season. the court, into the classroom “I think we have a shot basketball scholarship. at playoffs,” JJ said. “As for “When they made JJ part and in daily activities. Currently, JJ is ranked personal goals, I’ve grown to of my interview process, that told me a lot about him from fifth in his class, averaged 19 not look at the statistics and the beginning,” Wall said. “I points, six rebounds, 6 assists to just better myself and my didn’t know what it was then, and will graduate as the lead- team mates.” When it comes time for but after our time together, ing basketball scorer in school I’ve learned it’s because he’s history. Last year the Spartans JJ to step foot on his new exactly what Scarborough won their first playoff game in college campus, he said he’s wants to be – good student, school history, with JJ hitting looking forward to it all, but great kid, great team mate, the buzzer beater to claim the for now is going to focus at the season at hand. works hard. The things I’ve win for the Spartans.

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Saturday, November 21, 2015 • Page 7B 1

Directory

Berryhill 702 E. 11th St. 713-225-2252 1 Berryhill 1201 W. 43rd St. 281-822-6111 2 MytiBurger 2211 W. 43rd 713-686-7078 3 Baskin robbins 1354 W. 43rd 713-290-0877 4 Don Jose Mexican restaurant 5305 Antoine 713-682-3853 5 Andy’s tex Mex 1115 E. 11th St. 713-861-9423 6 Kojak’s cafe 1912 W. 18th St. 713-426-1800 7 Barbecue inn 116 W. Crosstimbers 713-695-8112 8 Fuego’s Saloon 817 Durham Dr. 713-384-4541 9 Landa cafe 302 W. Crosstimbers 281-888-4876 10 thai Lanna 1714 West Loop N 713-869-8889

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Page 8B • Saturday, November 21, 2015

Hold the turkey

Readers chime in on meat alternative options By Betsy Denson betsy@theleadernews.com

For some people the Thanksgiving meal doesn’t mean deciding between ham and turkey. “We do turkey and vegetarian alternatives since I don’t eat meat but want the full Thanksgiving experience and don’t want to be relegated to side dishes,” said Bev Caplan, who noted that she typically hosts at least a couple other vegetarian guests at the holiday. Last year she served a hazelnut cranberry roast from the Field Roast Grain Meat Co. “We had this last year and I eat it during the year it’s so good,” said Caplan. Just to be sure though she’s going to taste test the Trader Joes alternative – the Breaded Turkey-less Stuffed Roast with Gravy. Jennifer Scogin serves a soy free, non-GMO plant based roast to go with the actual turkey. “The brand is Quorn, it’s called ‘turk’y roast’,” she said. “They sell it at Kroger, Whole Foods, and Market Street in the frozen section. I just season exactly how the actual turkey is being seasoned that year. I sell all-natural spices so it’s usually a mixture of several spice mixes and meat rubs along with grass-fed butter, vegetable broth, and orange slices.” Other options are offered by Leesa Maci-

ukiewicz who does a tofurky and stuffed portobello mushroom dish for her vegan friends. Stefanie Bernosky makes a bulgar/lentil loaf with a homemade mushroom gravy. Want to make your own Vegetarian Gravy?

Vegetarian Gravy

Ingredients: • 1/2 cup vegetable oil • 1/3 cup chopped onion • 5 cloves garlic, minced • 1/2 cup all-purpose flour • 4 teaspoons nutritional yeast • 4 tablespoons light soy sauce • 2 cups vegetable broth • 1/2 teaspoon dried sage • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper Directions Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Allrecipes.com

Sweets from P. 3B Lisa Gutierrez said that she and her husband Larry both grew up with variations of the pumpkin empanada and about a decade ago they decided to recreate the dish. Through trial and error and several scores of recipes, this was the result. Pumpkin Spice Empanada Pumpkin Filling 1 (15 oz.) can pumpkin 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon, optional 1/4 teaspoon ginger, optional 1/8 teaspoon cloves, optional Empanada Dough 1/3 cup water 1/4 cup sugar 1 teaspoon salt 2 (1/4 ounce) packages dry yeast (4 1/2 teaspoons) 1/8 teaspoon baking powder 2 generous pinches cinnamon 3 cups flour, divided in half generous 3/4 cup vegetable shortening Instructions For filling: Mix ingredients together and set aside. Preheat oven to 350 degrees F. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually

blend in half of the flour. Add shor tening and thoroughly mix, then gradually blend in remaining flour. Divide dough into 4 equal parts, then Lisa and Larry Gutierrez shape each into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface until circles approximately 4 inches in diameter and 1/8 inch thick. Put about 1 1/2 tablespoons of filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides. Bake on greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly). Let us know what you’re cooking this holiday season. Email us at news@theleadernews. com and let Betsy know, too, at betsy@theleadernews.com

Let

Harold’s from P. 1B the first two hours go by, I uncover the meat and baste every 30 minutes to get the skin crispy.” In Chef Ware’s Southern style cuisine, you can always find butter, and he recommends adding butter to the turkey drippings at the bottom of the pan and basting the turkey with these butter rich drippings, to give the turkey skin that extra crisp. Even when it comes to the turkey, Chef Ware recommends that your shopping list is detailed for the turkey, too. Ask yourself what you’re going to season the turkey with and what you need. And when it comes to seasoning, Chef Ware’s favorite seasonings in his house is Tony Chachere’s. Sauces When it comes to the gravy, Chef Ware said that he learned from his mom to make the stock from the gizzards and neck from the turkey. That way everything is utilized and nothing goes to waste. Chop all of your leftover parts and use this to make a stock for your gravy.

RECIPES

Stuffed Crab Mirliton Something that you can find at Chef Ware’s family dinner table around this time is a stuffed mirliton. This dish is his mother’s recipe and something she loves to make for the holidays. Mirlitons are also known as “chayote” in Spanish, so if you go to the market, you will most likely find them listed as “chayote squash”. “My mom always makes this dish around this time,” Ware said. “She gets some crab meat, trinity (which is bell peppers, celery and onions), ham, egg for binding and tops it with parmesan cheese and green onions. That’s one of our sides.” Chef Ware thinks this dish doesn’t have to be just for the holidays, but can be a starter for year round and thinks it is a great conversational piece. The mirliton can be tricky to find and not everyone knows the vegetable or calls it the same thing. Chef Ware recommends shopping at Canino’s Produce on Airline Dr. or a Farmer’s Market. Ingredients 3 mirlitons 1 lb crab meat 1 onion, small dice 2 garlic cloves, minced 1 bell pepper, small dice 2 celery ribs, small dice 1/3 cup bread crumbs 1/4 cup butter 1 egg beaten 1/3 cup grated parmesan 1 tbs oil 1 tbs of favorite hot sauce Salt/pepper to taste

Directions

Stuffed Mirliton

Wash mirlitons and boil for about 40 mins or until tender. Allow to cool and cut into halves, length wise. Remove pulp from shells and set aside. Place ham, onion, garlic, bell pepper and celery in a food processor and pulse 3 – 4 tmes. In a skillet on low heat add the oil followed by all ground ingredients. Add salt, pepper and hot sauce to taste. Cook slowly 15 – 20 mins. Add mirliton pulp and cook 2 – 3 more mins. Remove from heat and cool. Fold 1 cup of bread crumbs into mix. Add beaten egg and stir well. Fill shells with mixture and place in a baking dish. Sprinkle bread crumbs and parmesan and top with a small amount of butter in a 350 degree preheated oven and bake for 25 mins.

Cranberry Sauces The key for great cranberry recipes is to use fresh cranberries, Ware said. The dish can already be simple, so finding fresh cranberries and shopping for them early will make your dish shine. “Cranberries have so much water in them,” Ware said. “When you start to cook them down, the water will evaporate and the sugar will act as a binding agent and orange juice adds acidic flavor to kick it up to the next level.” Chef Ware also explained that cranberries have natural pectin, so when you let the dish cool it will take on a jelly form. So think of what consistency you are going for.

Start planning what is on the menu for next week and for your holiday dinners to come. Write your shopping lists in full detail and if all else fails, let Chef Ware and Harold’s take care of the cooking this year.

Cranberry Molasses Glaze

Ingredients

3 cups apple cider 1 cup frozen or fresh cranberries 1/2 cup light or mild molasses 1/2 cup apple cider vinegar 1 tbs Dijon mustard 1 tbs grated fresh ginger 2 tbs unsalted butter

Directions Combine all ingredients in a sauce pan, bring to a light boil then simmer to a glaze for consistency.

take care of the holidays!

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Private Party Room Options

Harold’s Private Dining Room - Room can accommodate up to 20 seated or a stand up cocktail party of 30. The Terrace - Overlooking historic 19th St. in the Heights, the terrace comes with outdoor fireplace and heat lamps for cooler temps, and outdoor TV’s. Can accommodate DJ’s and small bands. Seated events up to 65 people and 100 standing. Main Dining Room - Room can accommodate up to 90 for a plated dinner or a stand up cocktail party of 120. The Bar - Can accommodate up to 30 standing or we have high tops and bar seating for 26. The room has 3 TV’s

Join Us For Holiday Demo & Dine Series December 1 • 7pm $75 for 3 course Holiday focused meal Learn recipes from our executive chef Antoine Ware including Duck a l’Orange

350 W. 19th St. | Houston, TX 77008 | Haroldheights.com | Call Alli Jarrett @ 713.360.6204


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