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DAILY SUN

NEWS ‘TODAY’S LOCAL NEWS TODAY’

Sunnyside’s Lighted Farm Implement

23rd Annual Parade • Sat., Dec. 3 • 6:30 p.m. downtown sunnyside

...Plus Christmas Gift Do’s and Don’ts, Holiday Recipes, Coloring Pages for the Kids and More! Special Supplement to the Sunnyside Daily Sun News & Sun News Shopper November 29, 2011

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November 29, 2011 • Daily Sun News • Sunnyside, Washington

arrives in Sunnyside in a big way weekend of Dec. 2-4 There will be plenty of events to enjoy Friday through Sunday, Dec. 2-4, as visitors and community members gather for the annual Sunnyside Lighted Farm Implement Parade. Merry Makings The Lower Valley Soroptimist Club will host its Merry Makings Craft Fair and Bazaar at Sunnyside’s Mid Valley Mall. The event begins Friday at noon and will feature a number of gift ideas for those shopping for the holidays. Approximately 40 vendors will grace the mall with handmade crafts, baked goods, gift packages and other wares. According to Soroptimist Sharon Sheppard, there will also be a number of raffles taking place throughout the weekend. She said Merry Makings is an opportunity to find one-of-a-kind, unique gifts and housewares. The fundraiser benefits local causes, such as Wylie House, pediatric palliative care provided by Lower Valley Hospice and Palliative Care, and many other charitable organizations. Merry Makings will be held on Friday from noon to 8 p.m., Saturday from 9 a.m. to 8 p.m. and Sunday from 10 a.m. to 5 p.m.

Mrs. Santa Claus Saturday’s fun kicks off with Dairy Fair’s annual Decorating Cookies with Mrs. Claus. This is the seventh year the local Dairy Fair has sponsored the event, providing youngsters the opportunity to enjoy time with family and community members. More than 1,000 cookies will be ready for decorating. Youngsters will be provided sprinkles, gum drops, colored frostings and other yummy decorations for the treats. Darigold will provide milk to accompany the cookies, and parents will be able to enjoy cookies, coffee and cider free of charge. Mrs. Claus and local royalty will be joining the children in all the fun. There is no cost to attend the event, but Dairy Fair is asking children to bring a donation of a non-perishable food item to be given to Northwest Harvest for local food banks. The cookie decorating event will be held from 9 to 11 a.m. Saturday. Make Christmas Memories Be prepared for fun, lots of glitter and memories. Sunnyside’s Promise will host a special Christmas memory making event at the Sunnyside Community Center from 11 a.m. to 1 p.m. Saturday. This is the second year the event has been sponsored, and families will have the op-

Advertiser’s index ACE Hardware – Sunnyside ________7 ACE Postal _______________________9 Ben Sartin – State Farm Insurance ___ 11 Benton REA ______________________20 Bill’s Berry Farm ___________________8 Bos Refrigeration _________________26 Catalina’s Hair Care________________4 Central Washington Press __________10 Columbia Crest ___________________20 Darigold Dairy Fair ________________3 El Valle Mexican Restaurant ________13 Goodwill ________________________23 Grandview Lumber _______________ 11 Harold’s Repair & Rental, LLC _____19 Harvest Valley Cleaners ___________27 HIMSL Real Estate ________________ 11 Hi-Way Fruit ______________________4 Jerry’s Pool & Spa_________________15 Kinter Electric _____________________7 Learning Land Express _____________5 Les Schwab Tires _________________13 Lower Valley Credit Union _________26 Lower Valley Machine _____________10 Lower Valley Memorial Gardens _____7 Melange _________________________ 11 Merry Makings Craft Fair – Soroptimists ____________________9 Mountain States Const. Co. ________24

Oord Dairy ______________________21 Owen’s Cycle, Inc. ________________18 Proebstel, Michels P.S. _____________ 11 Prosser Memorial Hospital & Clinics ______________________12 RC’s Casino/Valley Lanes _________18 RDO Equipment Co. ______________23 Sears _____________________________2 Shellie’s Hair Design ______________25 Sister Sister (Zillah) _______________24 Skippers Seafood & Chowder ______21 Slam Dunk Athletics ______________16 Sunnyside Chamber of Commerce___________3 Sunnyside Community Hospital _________6, 15 Sunnyside Community Hospital Gift Shop_______________5 Sunnyside Family Medicine ________16 Sunnyside New Holland ___________17 Sunnyside Optical ________________10 Sunnyside Physical Therapy Services _______________25 Sunnyside Softwater ______________26 Sunnyside Tire Factory ____________19 Tom Denchel’s Ford Country _______28 Wilbur-Ellis ______________________13 Yakima Valley Chiropractic ________22

portunity to create Christmas ornaments, gingerbread houses and other fun Christmas items of their own making. There will be plenty of activities, including a cake walk, as well. Helping with the event will be volunteers from the Sunnyside High School rally squads, leadership class students, Sunnyside Transformation Yakima Valley and the Miss Sunnyside Court. Warmth from the Inside Out At 4 p.m. parade goers may find themselves in search of a warm meal. In which case, two organizations, the Sunnyside Kiwanis Club and Sunnyside firefighters, will both be prepared to fill tummies of young and old alike. The Sunnyside Kiwanis Club has been preparing pancakes for more than 20 years. Club members once again will be preparing meals at Sunnyside’s United Methodist Church, located at South Ninth Street and East Edison Avenue. The profits from the 4-6:30 p.m. event on Saturday support local Kiwanis projects. Pre-sale tickets cost $5 for adults and $3 for children under the age of 12-years-old. At the door, meals cost $6 for adults and $4 for children. Pre-sale tickets can be purchased at the Daily Sun News. This year’s menu will include pancakes with butter and syrup, ham, ambrosia salad and a beverage. The Sunnyside firefighters will host a chili fundraiser Saturday evening at the local fire station to benefit Sunnyside Community Hospital’s Christmas basket program. Named “Sunnyside Heat,” the event is meant to provide individuals with the opportunity to warm up on the inside with food and beverages, according to firefighter Sean Glasser. He said other organizations helping make the event possible include Sunnyside’s Dairy Fair and Amerigas. The firemen from 4-7 p.m. will be serving bowls of chili at the cost of $3, cups of chili for $2, 1/5 lb. hot dogs for $2, chili dogs for $4 and hot beverages for $1. Donations will also be accepted.

Run for Fun After enjoying a warm meal at the Kiwanis pancake feed or the firefighters’ chili feed, joggers can run off the calories in the annual Jingle Bell Fun Run. The one-mile race, sponsored by Sunnyside’s Boy Scouts of America, allows runners of all ages the opportunity to traverse the parade route just ahead of all the lighted parade entries. Runners will gather at Sunnyside’s Ku bota Tractor dealership at South Sixth Street and East Custer Avenue. The race ends at Sunnyside High School. The race begins at 6:29 p.m. To enter, contact Tim Bardell at 837-8600. Awards will be presented to the top three finishers in the female, male, best costume and best display of Christmas spirit divisions. Entrants will also receive a t-shirt and jingle bells. VFW Events Before and After the Parade Following the parade, the Sunnyside VFW Post will be serving up chili for $1.50 per bowl. The chili feed marks the end of a chili cook-off event. Participants in the chili cook-off are to bring chili entries to the post at 4 p.m. The entries will be judged during Sunnyside’s Lighted Farm Implement Parade, and winners will be named following the parade. Also, Sunnyside’s VFW Post is adding a cookie exchange to the day’s events. The exchange will take place beginning at 4 p.m. Saturday. Community members who enjoy baking Christmas treats can bring the Christmas cookies to the VFW Post and exchange them with others who have concocted delicious delights. For those who don’t feel as gifted at baking, there will be cookies available for purchase, as well. For more information, contact Nellice Johnson at 839-7053. - Jennie McGhan can be contacted at 509-837-4500, or email JMcGhan@DailySunNews.com

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November 29, 2011 • Daily Sun News • Sunnyside, Washington

Community groups hosting during parade Several community groups will be holding fundraisers during Sunnyside’s annual Lighted Farm Implement Parade. Among those groups providing hot chocolate will be Sunnyside Christian Reformed Church members. Hot chocolate will be made available to parade revelers beginning at 5 p.m. Saturday, Dec. 3, at South Sixth Street and East Edison Avenue. The Sunnyside High School Band will be selling Krispy Kreme donuts at East Edison Avenue and South Seventh Street (on the property formerly known as Johnny’s Service Station). Hot chocolate and coffee will also be available. Donuts can be pre-ordered, as well. To order Krispy Kremes by the dozen, call Jon Stern at 837-2601. At South 11th Street and East Edison Avenue, parade watchers can obtain free hot cocoa from students from Sunnyside Christian School, beginning at 5 p.m. Also, raising funds for the 15th year will be youth of the United Methodist Church. The group will be selling baked goods at the corner of East Edison Avenue and South Ninth Street (in front of the church) beginning at 5:30 p.m. Also available will be free coffee and cocoa. Donations for the beverages will be accepted. All proceeds benefit missions projects. Those attending the 2011 Lighted Farm Implement Parade are encouraged to support the efforts of the many organizations raising funds for projects and activities in the community.

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23rd Annual Lighted FARM IMPLEMENT

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PAGE 4

November 29, 2011 • Daily Sun News • Sunnyside, Washington

How to avoid giving lousy gifts It is always better to give than receive, but there are some gifts that a person should think twice before giving. Avoid Christmas themed gifts It’s a bad idea to buy Christmas themed presents to give for Christmas. Think about it. Those socks that play “Jingle Bells” sure are cute, but the recipient will be able to wear them… when? Such presents are great for a white elephant exchange, but not so great as a regular gift. Give animals reluctantly A puppy is not a good present. Generally speaking, that is. If the recipient is responsible enough for the job and actually wants a puppy, it can work out. But too many people forget that an animal is a living thing that feels pain, and that all creatures require care and supervision. If the person getting the gift isn’t ready, the animal may end up discarded. Or the giver may end up doing all the work required to keep the puppy healthy and happy. So think twice, then at least two more times, before gifting that puppy, kitten or other animal. Don’t gift weapons Weapons aren’t a good idea either. For children, the potential for misuse is high. While that potato gun looks like fun, getting it for a toddler is not the best choice. With adults it just depends on the recipient. If the giver knows the recipient well enough, it’s not a problem. But giving a casual acquaintance a hunting rifle is just a little odd. Subtle hints aren’t welcome Never try to send a message with a gift. Don’t give a weight watchers cookbook to a person you think is fat. Don’t give deodorant to a person with body odor. Don’t

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see “Lousy gifts” next page

Gracias • Grazie • Dank U • Merci • Quis • Cámón • Takk • Salamat Sainyo • Danke Schön

give a book on self-control to a person with a temper. In fact, avoid self-help sort of things entirely. Unless the purpose of the gift is to shame or insult, gifts that offer advice are awful. And if the purpose is to shame or insult, it isn’t really much of a gift. Clothing is risky The general rule of thumb to follow is to not give clothing to someone that does not live in the same home. This keeps a person from purchasing clothing that doesn’t fit, is the wrong style or is already over-represented in the recipient’s wardrobe. Even when giver and recipient live in the same home, clothing isn’t always a good choice. Tastes differ wildly even among family members. And remember that some types of clothing can send that unwanted message. Handmade works, when it works Handmade gifts are in a category all their own, and can be some of the most precious gifts a person ever receives. But by the same token, such gifts have the potential to be a problem. A poorly made sweater can unravel on the first wearing. Those home-baked cookies may have a little too much sugar/salt/baking soda. Even a poor handmade gift will often be appreciated, but a good rule is to make sure the creation of the gift is within the ability of the giver. Be careful with hobbies Most hobbyists already know what they want from their hobby, and a lot of them have already bought everything imaginable. Most people would not buy a camera for a professional photographer. There is a sense that the photographer knows better than the average person what is needed for the job. It’s the same way with hobbies. A golfer knows what sort of equipment she wants. A

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PAGE 5

PARADE

November 29, 2011 • Daily Sun News • Sunnyside, Washington

Daily Sun News file photo

These two light-covered dragsters were a hit at last year’s lighted parade.

Lousy gifts continued from page 4

knitter may have a particular type of yarn he prefers. Unless you are working from a wish list, be very careful what you buy for a hobbyist. Respect the wish list When a child writes a wish list there is a sincere hope that something on the list will make it under the tree on Christmas. Unless a wish list consists of just “a pony” or other expensive items, always consider getting something from it. The list makes choosing the item easy and is guaranteed to satisfy. Adults who write wish lists often do so with the goal of getting wants and needs focused in their own minds, rather than from any hope of getting a present. Sometimes a hobbyist will write a wish list if prodded so people can buy items they will be sure the recipient will like. In either case, getting an item from the wish list will assure some level of pleasure with the gift. Wish lists can make shopping easier, so never ignore them. Match the gift to the person A gift should reflect both the person giving it and the person getting it. An excellent gift will be a mirror of the personalities, linking them together and creating a bridge between them. A lousy gift can cause a rift at worst, mild annoyance at best. No definitive guide to gift giving exists, and even if it did it wouldn’t cover all the possible circumstances. So instead of just giving a gift, use a little common sense and match the gift to the person receiving it. - Laura Gjovaag can be contacted at 509-837-4500, or email LGjovaag@DailySunNews.com

What to give a person who has everything When all else fails, a gift that keeps on giving is something to consider. These organizations stretch the money to help as many people as possible: Kiva provides small loans to the working poor around the world through various partners. When the loans are paid back, the recipient can choose to take the cash or re-loan it to a new business that needs assistance. Heifer International at heifer.org provides gift cards to the gift recipients and livestock to families in need around the world. The organization provides heifers, goats, pigs, sheep, rabbits, honeybees, chicks, llamas, water buffalo, seedlings or smaller gifts that are shares of each animal. The livestock goes with a promise, that offspring of the animal will be passed on to other families in need. The Seva Foundation at seva.org provides education and health care to people around the world.

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November 29, 2011 • Daily Sun News • Sunnyside, Washington

PAGE 6

Van Belle named Lighted Farm Implement Parade For three generations the Van Belle family has farmed land in the Sunnyside area. Cliff Van Belle, who was recently named Sunnyside’s Lighted Farm Implement Parade marshal, is the third generation to live on what was property homesteaded by his grandfather, Chris. The Van Belle story begins when Chris moved to Iowa from Holland. He found out there was land to be homesteaded in the western U.S. and decided to bring his family to the Yakima Valley. “That was before 1900,” said Cliff. He said his grandfather went to the land office in Yakima and was in line with a man who was turning over a homestead near Sunnyside. The two conversed and Chris asked how he might take over the homestead. Cliff said, “The man told my grandfather to get in line behind him. When he turned over the homestead, my grandfather was right behind to take it over.” There was a total of 240 acres on the homestead, and when Sunnyside Valley Irrigation installed a canal, Chris sold some of that acreage. Cliff said over a period of years, the family bought it all back, however. Cliff began farming shortly after marrying his wife, Esther. He purchased about 15 acres from his grandfather initially, and farmed alfalfa. The more successful he became as a farmer, the more land he cultivated. Cliff said his father also farmed some of the family’s land. “So I was looking for more acreage…I was looking in the Prosser area,” he said. His father, not wanting Cliff to leave Sunnyside, decided to sell the remainder of the family farm to Cliff. Since then, the Van Belle farm has been home to crops that included sugar beets, alfalfa, mint, wheat and corn. “In 1978 the sugar beet industry left,” said Van Belle, stating being a diversified farmer has led to his success. He now grows mint, alfalfa and corn on the family’s land. Van Belle and his wife raised five children on the family farm, one of whom is the bookkeeper for the farm. The couple has 10 grandchildren and one great-grandchild. “All the grandchildren have worked on the farm,” said Mrs. Van Belle. Of being named parade marshal for Sunnyside’s largest event of the year, the annual Lighted Farm Implement Parade,

Mr. Van Belle said he is “…feeling a bit nervous, but honored.” He has been a member of various community organizations and has served on the Sunnyside Christian School board. “I like to do things quietly,” said Van Belle, stating he isn’t one to seek the limelight for his service. “I just enjoy getting out there and getting things done.” Van Belle remains an advocate for organizations like 4-H and the various livestock shows for youth. “This is different,” he said of serving as parade marshal. Mrs. Van Belle said he has been assured he won’t have to do much, however. “We’ve been told we only have to ride and wave.” - Jennie McGhan can be contacted at 509-837-4500, or email JMcGhan@DailySunNews.com

Cliff Van Belle, a third generation Sunnyside farmer and community advocate, will serve as Sunnyside’s Lighted Farm Implement Parade marshal. Jennie McGhan/Daily Sun News

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November 29, 2011 • Daily Sun News • Sunnyside, Washington

PAGE 7

PARADE

Photo reprints made easy!

Creativity transforms farm implements into magical works of holiday art at Sunnyside’s Lighted Farm Implement Parade. This tractor entry from 2010 was complete with antlers and a bright red nose.

Go to www.DailySunNews.com and click on the Big Blue Button to view and buy Lighted Implement Parade pictures. You’ll find photos from years past and new ones this year!

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PAGE 8

What does

November 29, 2011 • Daily Sun News • Sunnyside, Washington

mean to me?

Laura Gjovaag/Daily Sun News

Pastor Louis Chase stands near the pulpit at Trinity Baptist Church. The pastor will be serving a meal on Christmas day at his church.

Laura Gjovaag/Daily Sun News

Pastor Katrina Walther of Our Savior’s Evangelical Lutheran Church of Sunnyside.

When I think of Christmas, I think of the midnight Christmas Eve service growing up, where the entire church is dark except for the candles on the altar and in the hands of the congregation as we sing “Silent Night” in German. I think of the evening prayer service my seminary held each year on the last Thursday before winter break and the voices of my classmates soaring: “Let my prayers rise up like incense before you…” I think of a Christmas morning service (a rarity in my life nowadays), with candles and poinsettias everywhere, so the whole church seems to glow with light and color. The theme, the imagery, which ties all of my favorite and definitive memories of Christmas together is light. Christmas to me is a time for light in the midst of darkness. This is what I think of at Christmas because this is what Christ means to me: the coming of the Light of the World, the Light that darkness cannot overcome. At this time of year, when the hours of daylight are so short and the sky so frequently gloomy, I need the reminder that there is a Light greater than the sun that shines into my life, into all our lives: the Light of Christ Jesus that brings hope to those who sit in darkness. Christmas, and Easter, for that matter, rekindle within me the faith, joy and love that I need to live and to answer God’s call to be a wife, a mother, a daughter, a sister, a friend and a pastor. On Christmas Eve, we gather to worship in the dark hours of the night, and we light candles as we sing. This ritual has endured in so many churches throughout the years, despite the advent of electricity, because it touches something deep within each of us where the core of our faith resides. It reminds us how the love of God given to us through Jesus spreads from one to another, how we sustain one another in our faith so that we may share the light of God’s love with the world in word and deed. One candle alone could not hold the darkness at bay, but as the light spreads from one hand to another, it is as if dawn comes in the middle of the night. We sing with joy as generations have before us: Glory to the newborn King, the Lamb, the Son who is the Light of the World!

As I thought about this most important question my thoughts raced to the little town of Bethlehem where God’s word tells us in Luke chapter 2, verse 11, “Today in the town of David a Savior has been born to you; He is Christ the Lord.” Christmas day is special, because this is a day when we celebrate the birth of Jesus Christ, and it’s special to me because Jesus gave his life on the cross at Calvary to redeem me and you from our sins. His gift on the cross guarantees that if you believe in him and walk in his ways you will have life forever with Jesus in Heaven. If you choose not to believe in Him you will live forever in the Lake of Fire, which is Hell. The Christmas season is all about Jesus Christ and what he has given to all of us. It’s a special time of the year of sharing; it’s a time of thanksgiving; it’s a time when family and friends come together. Some families celebrate aged old traditions that date back centuries, they spend the day watching children and grandchildren open their gifts followed by stuffing themselves with a gigantic holiday meal with all the trimmings, then of course games or watching football. However, there’s the other side of the coin. Whether we like to admit it or not there are many people in our community who will be spending Christmas day by themselves. The elderly, homeless, single mothers and children and men who don’t have any hope. This year my wife Donna and I will celebrate the birth of Jesus Christ with a Christmas Eve service here at Trinity Baptist Church followed on Christmas day with serving a ham and all the trimmings to those who are without family or loved ones. We want to share the love of Jesus Christ on His birthday with you. see “What does Christmas mean to me?” next page

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PAGE 9

November 29, 2011 • Daily Sun News • Sunnyside, Washington

What does Christmas mean to me? continued from page 8

The irony of this time of year does not escape me. Christmas has become merely a consumer holiday to most. Some spend enormous amounts of money, others spend money they shouldn’t and others spend money they don’t have. The truth is, for people who are just barely getting by at best, Christmas can be downright depressing and painful. I see this a lot in the church. Where we should be celebrating the joy of Advent we are instead just trying to survive and hoping those credit card bills don’t come until after Christmas. Lord knows we don’t want to dampen the festive spirit by confronting the realities of what we may have spent. The irony here is painful. The Messiah, Savior and King Jesus, whose birth we celebrate with Christmas, came to earth to “proclaim good news to the poor” (Luke 4:18). Yet this holiday, in its current manifestation, tends to be depressing for as many people as it is joyful. We have had to confront this year after year in our own household. Sometimes, I feel we have been successful and other years, we failed miserably. The culture around us this time of year literally herds us like cattle into stores, where people actually get trampled on while running around a big box store at an absurd time of the morning. All to get the latest in gadgets and technology, toys and whatever else we might be interested in. Christmas for me is a day to celebrate the birth of Jesus. The day the “Word became flesh and made His dwelling among us.” I enjoy giving presents, I enjoy spending time with family, and I enjoy spending time with the church. I enjoy these things more when I see us realize that we are all made in God’s image. That Jesus’ birth, life, death and resurrection was for all of us. Making no distinction about where we were born, our ethnicity or where we moved from. On December 25 of this year I hope that all of Sunnyside can come together in spirit, knowing that we are celebrating the birth of a savior that we all need equally. No one among us needs a savior a little less or a little more. We’re all in the same boat and how we treat each other has eternal significance.

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PAGE 11

Daily Sun News file photo

Small community floats join in the lineup of the 2010 parade.

PARADE Daily Sun News file photo

Lights, lights and more lights adorn trucks, tractors and trailers moving along last year’s lighted parade route.

Daily Sun News file photo

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November 29, 2011 • Daily Sun News • Sunnyside, Washington

November 29, 2011 • Daily Sun News • Sunnyside, Washington

PAGE 13

Nativity

Sunnyside church plans living There will be room at the ‘inn’ for visitors The Sunnyside Seventh-day Adventist Church is again planning its annual living Nativity outside on the church grounds at 1801 E. Lincoln Ave. This year’s event will have a twist. “People will be let into the inn (the church’s fellowship hall) for hot cider and refreshments,� Pastor Larry Mays said. “The rude innkeeper will welcome everyone this year.� The story of Jesus’ birth, and the inn with no room, is one that Mays says is important to remember at Christmas time. His church’s living Nativity is one way to convey that message. “It’s a fun thing, an enjoyable time of sharing the faith and the story of Jesus with living imagery,� says Mays, who often dresses as a shepherd for the event. “It’s a time when the church pulls together and reaches out into the community.� Pulling together for a living Nativity scene outdoors requires considerable teamwork. Mays estimates it requires 20 to 25 people to pull off the event, including a choir and a cast of angels, wisemen, shepherds, as well as Mary, Joseph and Jesus. Participants dress in costume that reflects the age in which Jesus was born. In addition, live animals ranging from horses to goats are brought to the church yard to help set the scene for the living Nativity. Mays praised the teamwork of church members from both English and Spanish-speaking congregations in coming together to make the living Nativity possible. Besides a hospitable innkeeper, Mays says another change afoot for this year is a walk-thru instead of a drive-thru scene. see “Nativity� next page

photo courtesy Cherelyn Strickland

The 2011 living Nativity at Sunnyside’s Seventh-day Adventist Church will feature shepherds gathered around a fire, reflecting the Biblical story of shepherds watching their flocks at night when they heard the news of Jesus. Pictured from left are last year’s shepherds; Augustin Zambrano, Pedro Zambrano, Nathan Zambrano, Christian Chavez and Humberto Rodriguez. Plans are underway to find real sheep for the shepherds to watch over at this year’s outdoor Nativity scene.

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PAGE 14

Nativity continued from page 13

He says the benefit of a walk-thru Nativity is that it will allow visitors to get a closer look at different living scenes depicting elements of Jesus’ birth. Mays notes that spectators will be treated to one set featuring shepherds in the field around a campfire. “We’re working on getting live sheep for that,” he says. Another outdoor scene will reflect the manger with Mary, Joseph and the baby Jesus. Another benefit of the walk-through Nativity, Mays said, is it will give visitors an opportunity to join in the singing of Christmas songs, if they’d like. “Or if they want to stand and talk with the shepherds a little bit they’re welcome to do that,” he adds. Mays says the Seventh-day Adventist Church in Sunnyside has been performing a living Nativity each December for “at least 10 years.” He says the work and organization required to hold a living Nativity is well worthwhile. “There are several people in the community who look forward to it every year,” Mays said. “Sometimes they’ll see it on their way to the store, then go back home and bring the kids for a second visit.”

Daily Sun News file photo

A sure pre-cursor to the Seventh-day Adventist Church’s annua l living Nativity is this bright silhouette of a wise man seeking the star of Bethlehem. This year’s living Nativity at the Sunnyside Seventh-day Adventist Church will be Saturday, Dec. 17, from 6 to 8 p.m. The hope, Mays says, is that the Nativity will help convey the true meaning of Christmas during this holiday season and beyond. “We need to continue sharing the story that tells how Jesus came to save us from our sin,” Mays said. “That’s a miracle!” - John Fannin can be reached at 837-4500.

us at from all of

photo courtesy Cherelyn Strickland

There will be room at the ‘inn’ at this year’s living Nativity at Sunnyside Seventh-day Adventist Church. Pictured is Chuck Rouse, last year’s innkeeper, turning visitors away from the “inn”.

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November 29, 2011 • Daily Sun News • Sunnyside, Washington

John Fannin/Daily Sun News

Vintage jewelry and even watches are holiday gift options, as well. A choir proclaims holiday spirit in this Christmas item at the Sunnyside Christian Thrift Shop. John Fannin/Daily Sun News

gifties Christmas gift shopping doesn’t necessarily have to cost a bundle, as thrift stores offer an option for the giving season. Thrift or second-hand stores in Sunnyside offer gently used items and

sometimes rare finds whether it be an antique or brand new products still unopened. The Sunnyside Christian Thrift Shop, for example, offers everything from puzzles to games to books. “Probably the hottest selling item is

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PAGE 16

November 29, 2011 • Daily Sun News • Sunnyside, Washington

Gifties continued from page 15

jewelry,” says Diane Plooster, one of the store’s managers. She notes the store also offers new bottles of perfume still in their original packaging. “Those are great gift ideas,” Plooster says. Just in time for the holidays, the store is also receiving a good supply of toys. “We’ve had a lot coming in, there’s a good selection,” Plooster said. Another cost-saving idea is gift boxes the store offers for the holidays that come in handy for putting presents under the tree. Speaking of the tree, thrift stores offer second-hand artificial Christmas trees. Beyond that there’s also tinsel, ornaments and all the trimmings for festive holiday décor. Plooster notes the Sunnyside Christian store also sets out during the holidays so-called “ugly Christmas sweaters.” Plooster smiles, “You have to have one if you get invited to an ugly Christmas sweater party.” To get a thrifty start for the holiday shopping and decorating season, following are thrift stores in Sunnyside: - Sunnyside Christian Thrift Shop, 305 North Ave. - Goodwill, 2840 E. Lincoln Ave. in Sunnyside. - John Fannin can be reached at 837-4500 or at JFannin@DailySunNews.com

Cuddly, stuffed animals – like this Christmas bear – are also thrifty ideas for gifts under the tree this holiday season.

John Fannin/Daily Sun News

A Nativity set is just one of the holiday décor thrift store finds. John Fannin/Daily Sun News

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November 29, 2011 • Daily Sun News • Sunnyside, Washington

Traditional homemade holiday recipes… and some not-so-traditional recipes (Family Features) This holiday, serve an inspired meal bursting with the rich flavors of Tuscany. With these recipes — a moist and tender turkey along with savory sides — you can create an unforgettable experience with family and friends. These Tuscan-inspired recipes from Carapelli Olive Oil will enhance and lighten up your holiday favorites with the distinctive taste of heart-healthy olive oil. Naturally cholesterol free olive oil is a monounsaturated fat, which makes it a healthful substitute for butter, shortening and other oils. Whether you are entertaining a large crowd or serving up a small family-style dinner, this Tuscan roast turkey will be the centerpiece of your holiday table. The juicy flavors and crisp, golden brown skin come from a Tuscan herb paste made with fresh herbs and a blend of olive oils. After you’ve tried olive oil and herb mashed potatoes, you may never want to go back to plain mashed potatoes again. The creamy texture and robust flavor are a perfect complement to the turkey. For another amazing side dish, try sweet and salty brussel sprouts with caramelized onions and prosciutto — it just might become the family’s new favorite. The rich taste of olive oil promises to elevate your holiday cooking to delicious works of art. For more recipes that will turn any meal into an unforgettable feast, visit www. carapelliusa.com. Tuscan Roast Turkey Serves 16 1 16-pound young turkey Kosher salt, to taste 1 cup Tuscan Herb Paste 1 teaspoon fennel seeds, crushed 2 teaspoons celery salt 3 fennel stalks with fronds, rough chopped 3 onions, large dice 1 stalk celery, small dice 2 1/4 quarts chicken stock, divided 3 ounces all-purpose flour Remove giblets from turkey’s cavity, rinse cavity and pat dry, set aside. Season turkey inside and out with kosher salt. Mix Tuscan herb paste with crushed fennel seeds and celery salt. Starting at the neck of the bird, slip your hand between the meat and the skin to loosen. Rub half the paste mix under skin, and rub remaining paste inside the cavity and over the rest of the turkey. Place two-thirds of the chopped onion and fennel stalks inside cavity. Truss bird. Place turkey in a roasting pan. Roast at 400°F for 30 minutes. Reduce temperature to 325°F and continue cooking the turkey to an internal temperature of 160°F, approximately 2 1/2 to 3 hours. Baste turkey often during cooking with juices from pan. If turkey begins to overbrown, cover it loosely with aluminum foil. As turkey roasts, simmer giblets (neck, heart and gizzard), the other one-third of the fennel stalk, onion mix and diced celery in 1 quart chicken stock until tender, approximately 1 1/2 hours. When turkey is done, remove from roasting pan and set aside to rest. Degrease

roasting pan, reserving 3 ounces of fat to make a roux. Deglaze pan with a small amount of chicken stock. Transfer stock to a saucepot, and add remaining stock and broth from giblets. Bring to a simmer and degrease. Make a blond roux with reserved fat and flour. Add roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain gravy through a fine-meshed strainer. Adjust seasoning. Tuscan Herb Paste Yield: 2 1/4 cups 1 tablespoon fresh basil 2 tablespoons fresh rosemary ½ packed cup fresh Italian parsley 1 tablespoon fresh thyme 2 tablespoons fresh sage ½ teaspoon crushed red pepper ¾ cup Carapelli Extra Light in Taste Olive Oil 1 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil Blend herbs and crushed red pepper with light olive oil using a blender or food processor, then stir in extra virgin olive oil. Serving Ideas: Rub under the skin of turkey for Tuscan roast turkey. Use to flavor vegetables for grilling and mushrooms for roasting.

warm heavy cream. Fold into potatoes.

Dressing Ideas Inside the bird or outside? Stuffing or dressing? No matter how it’s served or what it’s called, it’s one of the favorite dishes on

the holiday table. This year, try your hand at creating a new signature recipe to star alongside the turkey. With these easy ideas from Mrs. Cubbison’s, you can dress up your holiday dressing in see “Recipes” next page

Brussel Sprouts with Caramelized Onions and Prosciutto Serves 12 2 pounds fresh brussel sprouts, blanched, quartered 4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil 1 onion, julienned 1 ½ ounces prosciutto, sliced into 1/2-inch strips 4 tablespoons white balsamic vinegar Sea salt Fresh cracked black pepper Trim stem end of brussel sprouts. Discard wilted outside leaves. Boil in salted water until cooked through (about 7 minutes) and just tender. Shock in ice water. Quarter the cooled sprouts. In large skillet over medium-high heat, caramelize onions in olive oil for 15 to 20 minutes, stirring frequently. Remove from pan. Place in bowl, mix with prosciutto. In the same skillet, over high heat, lightly brown brussel sprouts. Add onion-prosciutto mix, toss. Deglaze by adding white balsamic vinegar and scraping bottom of pan. Season with salt and pepper. Olive Oil and Herb Mashed Potatoes Serves 12 10 8-ounce potatoes, (about 5 pounds) peeled and cut in half 3/8 teaspoon white pepper 1 ½ tablespoons kosher salt ½ cup Tuscan Herb paste ½ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil 1 cup heavy cream, warmed Boil potatoes in salted water. When cooked tender, mash potatoes. Mix salt and pepper with Tuscan herb paste, olive oil and

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November 29, 2011 • Daily Sun News • Sunnyside, Washington

PAGE 18

Recipes

nuts like pistachios and sunflower seeds. Stuffin’ Muffins: Take 1 box seasoned cornbread stuffin’ and add 1 cup flour, 1 1/2 tablespoons baking powder, poultry seasoning and salt. Blend with 3 eggs, 1 1/2 cups chicken broth and 1/3 cup vegetable oil. Spoon batter into greased muffin tin and bake

continued from page 17

any number of mouthwatering ways. Start with this basic recipe, then have fun dressing it up. Just be sure to make plenty of it – because you know your guests will want more. For more tips and recipes, visit www.mrscubbisons.com.

Traditional Fare It’s really hard to find ways to save money on your Thanksgiving dinner because, let’s face it — it doesn’t get a whole lot cheaper than a turkey dinner, according to LivingOnADime.com. Here are some Thanksgiving recipes that will bring back great memories of grandma’s house.

Basic Dressing or Stuffing Casserole Makes 12 (1/2 cup) servings 1 box (two 6-ounce bags) Mrs. Cubbison’s seasoned dressing 1 cup (2 sticks) melted butter or margarine 1 ½ cups chopped celery 1 cup chopped onion 1 ½ cups broth, fruit juice or water Combine dressing with butter or margarine and vegetables. Stir liquid in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350°F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Savory Dressing: In large skillet, sauté onion, celery and garlic with 1/2 cup butter until tender. Add 1 pound cooked Italian sausage, crumbled. Combine vegetables and meat with 1 box seasoned dressing, 8 ounces fresh,

sliced fennel (trimmed), one diced apple and 1/4 cup parsley. Slowly stir in 1 cup chicken broth, 1/2 cup dry white wine and 1 beaten egg. Transfer to casserole dish, cover and bake 30 to 40 minutes. If crisp top is desired, bake additional 10

minutes uncovered. Fruit and Nut Dressing: In large skillet, sauté onion, celery with 1/2 cup butter and 1 cup chicken broth. Combine vegetables with 3/4 cup apple juice, 2 cups peeled and chopped Granny

Smith apples, 1 cup walnuts and 1 box seasoned dressing. Transfer to casserole dish, cover and bake 30 to 40 minutes. If crisp top is desired, bake additional 10 minutes uncovered. You can also try adding dates, dried cranberries and other

Roast Turkey 1 turkey weighing 20-22 lbs. 1 stick margarine or butter Defrost frozen turkey for several days in the refrigerator according to the directions on the package. Line a roasting pan with aluminum foil. Remove the insides of the turkey and save for giblet gravy or for fried livers and gizzards. Lay turkey, breast side down, in the pan and place the stick of butter on the inside. Cover tightly with aluminum foil. Bake at 250 degrees for 1 hour. Reduce heat to 200 degrees and roast for 10-15 hours. Cooking time can be longer see “Recipes” next page

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PAGE 19

November 29, 2011 • Daily Sun News • Sunnyside, Washington

Recipes continued from page 15

to fit your schedule. Test with a meat thermometer to make sure the temperature in the thigh is 180 degrees. If the turkey weighs 20-22 lbs., put it in the oven one hour before going to bed (that way the temperature can be set at 200 degrees and sometimes 180 degrees before bedtime). The turkey should be ready by noon the following day. Because it is at such a low temperature, it will stay just fine in the oven even if you aren’t going to eat until 1 or 2 p.m. If it is a 10 lb. turkey, place it in the oven early on Thanksgiving morning (about 6 or 7 a.m.) in order to eat at noon. An hour or two before the meal, check the turkey and see how it is doing. If it isn’t cooking quickly enough, the temperature can be raised to 350 degrees. With a 10-12 lb. turkey use half of a stick of butter (about 4 Tbsp) is necessary. The turkey can also be placed in a large crockpot on low. Mashed Potatoes 5 large potatoes, peeled and cubed 2 Tbsp. sugar 2 Tbsp. butter 1 tsp. salt ½ cup milk In a large saucepan, place potatoes and enough water to cover the potatoes. Bring to a boil. Reduce heat. Cover and simmer until potatoes are tender (about 10-15 minutes depending on your altitude). Drain. Transfer potatoes to a mixing bowl and mash. A hand mixer can be used for this, but a potato masher is an alternative. Add butter, milk, sugar and salt. Beat until smooth. Serves 5-6. Sweet Potato Casserole 3 cups sweet potatoes, mashed ½ cup butter or margarine, melted ¾ cup sugar 2 eggs 1 Tbsp. vanilla topping 1 cup brown sugar, packed 1 cup pecans ½ cup flour 1/3 cup butter, melted Mix all the ingredients and put in a buttered 9×9 casserole dish. Sprinkle on topping. Bake uncovered at 350 degrees for 20 minutes. This is a great dish for holiday dinners and potlucks because it can be made the day before and then baked the next day. Serves 8-9. Homemade Stuffing Any of these ingredients can be adjusted to suit your taste and different ingredients can be added to the dish. For example, you can replace some of the bread with cornbread or you can add mushrooms, celery, apples or giblets, and many other things according to your own taste. This is one of those recipes that looks complicated but is really easy once you make it. Here is the basic recipe: 8-10 cups dried bread, cubed or torn (You can use anything including hot dog buns, dinner rolls or French bread.) 1/2-1 lb. pork sausage 1/2-1 onion (or onion powder to taste) 3 eggs, slightly beaten 1 ½ cups broth* 1 chicken bouillon cube 1/4-1/2 cup margarine

3 heaping tsp. ground sage 1 small bag or box of seasoned croutons Salt and pepper Cube and tear bread, place in a very large mixing bowl and let it set out overnight if not dry enough. Fry sausage and onion. Some don’t like celery in their dressing but if you do it can be added at this time. Drain and add to the bowl of bread. Pour broth into a large measuring cup. Add margarine and bouillon cube and heat in the microwave to melt margarine and bouillon cubes. Pour this mixture and eggs over bread. Add sage, salt, pepper and onion powder, if not using onions and croutons. Using your hands, mush it all together until well mixed. Place in a well greased casserole dish or pan. Cover. Bake at 350 degrees for 30-45 minutes. If you like your stuffing soft on the inside with a crispy crust, just remove the cover for the last 15 minutes. If your dressing seems too dry, add a little milk for more moisture. *For broth, simmer the neck and giblets in a pan of water for an hour or two as soon as they are removed from the turkey. Use the water and some broth from the turkey, which has been cooking, to make 1 1/2 cups. Turkey Gravy 3-4 cups turkey juices or drippings ¼ cup flour Salt, pepper to taste Pour turkey juices or drippings into a sauce pan. Whisk in flour. Add salt and pepper. Simmer for about 15 mins. Stirring once in a while until the right consistency. If the gravy is too strong or you need to stretch it just a little, you can add a small amount of water. Another way to make turkey gravy (either way works) is to dissolve the flour in 1/2 cup of cold water and then whisk it into the turkey juices. Pie Crust 3 cups flour ½ tsp. salt 2 Tbsp. sugar 1 ¼ cups shortening, cold 1 egg, cold 1 Tbsp. vinegar, cold 5 Tbsp. water, cold sugar Mix flour, salt and sugar in a bowl. Cut in shortening with a pastry blender or 2 knives (fingers are an alternative). Add egg, vinegar and 3 tablespoons water. Mix lightly. If dough is too dry, add more water. Mix with

hands. Don’t over mix. Mix just until the dough sticks together. Divide into thirds. Roll out to make 3 pies crusts. When using the crust for the top of the pie, sprinkle sugar on top and poke with a few steam holes. Crust can be frozen in balls and then defrosted and rolled out when ready to use. Makes 3 crusts. Pumpkin Pie 1 pie crust 2 eggs 1 (15 oz.) can pumpkin 3/4 cup sugar 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1 (12 oz.) can evaporated milk Bake pie crust at 350 degrees for 1-2 minutes until crust starts to puff with small bubbles. Watch carefully. Then remove from oven. Blend all ingredients together in a bowl. Pour into pie crust and bake at 425 degrees for 15 minutes. Then turn the oven down to 350 degrees for 45 minutes. When a knife is inserted into the center of the pie and comes out clean, it is done. Makes one pie.

3 large eggs ½ tsp. lemon juice 1 tsp. vanilla dash of salt 1 ¼ cups pecans, chopped 1 (8-9 inch) unbaked pie crust Brown butter in a pan until golden brown. Do not burn. Cool. Add other ingredients in order given in a separate bowl. Mix well. Blend in cooled butter well. Pour into pie crust. Bake 10 minutes at 425 degrees and then 40 minutes at 325 degrees. Makes one pie.

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Lower Valley bikers What could be better than combining two passions? Rain or shine, sleet or snow, Ray DeLuna and Don Burns combine their two passions, riding bikes and helping people. “Lower Valley Riders” was formed in October of 2002 with the idea that bikers would get together for a greater cause; feeding and loving Lower Valley residents. “There are people that need help,” Lower Valley Riders Vice President Ray DeLuna said. “We really wanted to give bikers a better name.” With biker groups in Yakima, most of the help received went to families in Yakima and the Upper Yakima Valley. The intention, according to the group’s president Don Burns, was to show attention to Lower Valley families who weren’t receiving quite as much help. “We thought there was a call for (a group) down here, so we started one up,” Burns said. The original 13 members began with gathering names of families and individuals who needed the most help during the holidays. Nearly 10 years later the Lower Valley Riders still ride across the Lower Valley, from Granger to Sunnyside, delivering holiday meals and gifts. The year starts out with an annual fundraiser on Mother’s Day weekend, an event held by the Lower Valley Riders called the “Spring

Amber Schlenker/Daily Sun News

Lower Valley Riders member Jeff Still brings the essentials into the crisis center in Sunnyside as part of the annual “turkey run” done by the group to help bring financial stability to area families.

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Lower Valley Riders formed in October of 2002. For nearly 10 years the group has worked to bring good to the community; feeding families and offering a bit of hope to Lower Valley families. Amber Schlenker/Daily Sun News

Run.” The event is held to gather with friends, enjoy the camaraderie and raise money to fund holiday donations. “We spend all that we raise,” Burns said. The more money raised, the more families can be helped for the coming holiday season. The season of giving begins with the “care bear run” when bikers gather stuffed animals to donate to area agencies to distribute to children in need. The Lower Valley Riders participate in toy runs around the valley along with other biker groups, but their own fundraisers take the cake. With the money raised in May, the group begins planning for the holiday season, preparing for Thanksgiving and Christmas. This year the group delivered a Thanksgiving meal, including a turkey and all the trimmings to nearly 25 families in the Lower Valley. “We usually say we’ll help around 25 families,” DeLuna said. If the money is in the bank, a family is helped. “We try to keep it at 25, but it rarely stays there,” Burns said. “We just can’t say no,” DeLuna added. The day before delivery the group meets at a local grocery store and breaks off into groups to complete the shopping list. Names

of families in need come from area agencies and those the group knows personally. The morning before delivery bikers gather at a member’s home and assemble boxes. “The expression on the kids’ face is what we’re after,” DeLuna said. “When we’re fully leathered and carrying a turkey; imagine what the kids’ face look like.” The Lower Valley Riders, now a group of

nearly 25, are preparing for the Christmas season, where families will not only receive a full meal for the holiday but also gifts personalized for each child’s gender and age, clothing sizes and a wish list. The parents also receive gifts. The women of the group set a shopping day to attack the gift wish list. see “Give back” next page

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Give back continued from page 20

“We have to give the women of our group a lot of credit,” DeLuna said. “It’s a lot of work.” On Christmas delivery day, Santa Claus makes his appearance along with the group of bikers. “We also give rides to some

of the kids, and let them admire our bikes,” DeLuna said. After nearly 10 years, the Lower Valley Riders say they’ve pretty much got into the swing of things. Along with the annual fundraiser, local businesses and agencies donate to the group’s efforts. “We owe a lot of our success

Tony Villanueva carries a heavy load into Sunnyside’s crisis center along with the Lower Valley Riders who delivered boxes with food and clothes for nearly 10 Sunnyside area families.

to local businesses,” Burns said. “We get donations from just about any walk of business in the Lower Valley.” Business donations, not necessarily food related, help the group meet the end goal: to help the needy and hungry in the Lower Valley. “It’s a big part of how we finance our Christmas and Thanksgiving fundraisers,” Burns added. “We’d like to say thank you to all of them.” The giving hearts of the Lower Valley Riders doesn’t stop with the holiday season. “We’ve held funeral dinners and fundraisers for other

November 29, 2011 • Daily Sun News • Sunnyside, Washington

families throughout the year,” DeLuna said. “Whenever someone is in need, we do what we can.” The prime message the group hopes to show people is that others still care. The stereotypical biker isn’t as scary as you might think, but just another concerned citizen doing what they can to help out. Anyone wanting to donate to the cause can contact Cheryl Burns at (509) 8334825 or Ray DeLuna at (509) 594-7077. - Amber Schlenker can be contacted at 509-837-4500, or email ASchlenker@DailySunNews.com

Amber Schlenker/Daily Sun News

Amber Schlenker/Daily Sun News

Cheryl Burns (right) leads the charge as more than 20 members of the Lower Valley Riders approach a family’s home to deliver a meal during this year’s annual “turkey run.”

Lower Valley Riders Vice President Ray DeLuna (right) shakes the hand of a local child whose family received a Thanksgiving meal.

Amber Schlenker/Daily Sun News

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PAGE 22

November 29, 2011 • Daily Sun News • Sunnyside, Washington

Keeping spirit s high during the holidays With shopping for turkey, ham, mashed potatoes, pie and all the trimmings for the holiday table, picking out just the right wine to go with that Christmas or Thanksgiving meal doesn’t have to be a chore. Randy Tucker is the owner of Tucker Cellars in Sunnyside and he says Gewurtztraminer is a good wine to pair with either turkey or ham. “It has spicy, zesty characteristics that enhance turkey or ham,” he says. Tucker says the wine is an “off-dry,” meaning it is less dry than some other white wines. Another wine option to go with the holiday ham or turkey is a dry rose, Tucker says. He notes it, too, is an off-dry – not too sweet or too dry, but just right. Over at Tefft Cellars in Outlook, Tasting Room Manager Michelle BartonBareno says a white Riesling sits well with turkey. “Lighter wines pare well with turkey,” she says. Another option, she notes, is to use white Riesling as part of a glaze for the turkey. As for ham, Barton-Bareno notes a Syrah would go well with ham. “It brings out the sweetness in the grapes,” she said of ham. Of course, the holidays are also a time to sit and visit with family, whether it’s around the fireplace or a casual armchair chat. For cozy conversation, especially during the holidays and winter months, Tucker says Port wines are especially popular. He offers a Tawny Port called Black Rock Creek that is aged in oak barrels. The oak not only affects the port’s color, but gives it nutty and caramel flavors as well as aromas that include cocoa, pepper, truffles, smoke and black currant. “It’s a popular wine with cigar rooms in the Seattle area,” Tucker says. Another option he offers is a Ruby Port, lighter and made from Syrah grapes. The result is a redder color and sweeter taste with hints of berries. The owners of Tefft Cellars, Paul Tollner and Rhonda Taylor, purchased the winery from the Tefft family about two years ago and they have created a unique port for the holidays. Called a Concordia, Tefft Cellars offers a port that is made with Concord grapes. Barton-Bareno notes Concords are usually associated with grape juice and jelly, but the grape’s sweetness also makes it a good fit for port wine. Speaking of sweet wines, Barton-Bareno says there are some that also pair well with that pumpkin or pecan pie that is a staple for most holiday meals. She says a Black Muscat Ice wine, which gains sweetness by allowing the grapes to freeze, goes well with pumpkin pie as it enhances the flavor of the dessert. Tefft also has what it calls Saints Wine, a Chenin Blanc that Barton-Bareno says pairs well with pecan pie. “It has a nutty flavor that goes well with the pie,” she says. For more about wines - whether at Christmas or other times of the year visit www.tuckercellars.net or www.tefftcellars.com. - John Fannin can be reached at 837-4500 or at JFannin@DailySunNews.com

Tucker Cellars owner Randy Tucker displays one of two ports his winery offers.

John Fannin/Daily Sun News

Port-iquette One of the traditions associated with drinking port wines is that a decanter of the wine is placed in front of the host. He or she then serves the guest to the right and then serves the guest on the left. The port then continues all the way around to the left, returning to the host. Other tidbits of port-iquette courtesy of Tucker Cellars include: - Ports age well and are stable, lasting well after opening. - The wine is best served between 65 to 68 degrees and pairs well with snacks such as aged cheeses, dried fruits, unsalted nuts, shaved chocolate or mocha brownies. - Port is a fortified wine and typically has an alcohol content of 18 percent, well above the 12 to 13 percent of most wines.

John Fannin/Daily Sun News

Always popular during the holidays and winter months, port – like these Tawny and Ruby varieties at Tucker Cellars – is often enjoyed following a meal.

MerryT C hristmas

A Black Muscat Ice wine sample is poured by Michelle Barton-Bareno, tasting room manager for Tefft’s Cellars in Outlook. Grapes used in the wine are allowed to freeze, enhancing their sweetness. Barton-Bareno says the wine goes well with desserts like pumpkin pie.

his Christmas season may you and yours remember the real reason for the season as you celebrate.

yakima valley John Fannin/Daily Sun News

Dr. W. Duane Harrington 509-837-2600 1120 S. 4th St. • Sunnyside

PAGE 23

Local agencies adopt families for the holidays When some are beginning to prepare for turkey dinners with all the fixings and for the glorious Christmas shopping journey, others may not be so fortunate. Area agencies have teamed up to adopt particular families who may have a less than merry Christmas this year if it weren’t for a neighbor to lend a hand. Students give back The Sunnyside High School leadership class has decided to enlist Grizzly students in a project to feed, clothe and gift area families. The class is still in the process of deciding logistics of the fundraiser, but the main idea is area families will be provided with all the necessities for the holidays. “We will be working towards providing families with the necessary needs, food, supplies and possibly toys (for gifts),” SHS leadership class advisor Josh Eidson said. This project is completely student led and families will be chosen by SHS staff and counselors on a need-it-most basis. Donation bins will be set up around campus and residents who want to donate can also send donations to Sunnyside High School with an attending student. Food, necessary items such as tooth brushes and toothpaste, along with Christmas gifts will be accepted on campus until Dec. 15. For more information on how to help fill the pantries of local families contact SHS student Ana Lugo at (509) 837-2601 ext. 6315.

Police employees give together Employees at the Sunnyside Police Department have rallied together again for the fourth year to adopt families. Family suggestions come from local agencies and provide the department with family sizes, ages, clothing sizes and all the details to make one family’s Christmas extra special, courtesy of the Sunnyside Police Department. Sunnyside Police Department employee Charlotte Hinderlider says the project has been successful every year and the department collects donations internally. Community members wanting to add to the donations can contact Hinderlider at (509) 8372102. Firemen extinguish hunger The Sunnyside Fire Department is teaming up with Sunnyside Community Hospital to aid area families during the holiday season. Each year the department helps families in need by receiving names from the hospital along with families the department knows personally that need additional assistance. The department commits to 12-20 families each year by providing a holiday meal and a gift for each child in the family. But with more monetary and food donations, and new toys the department will be able to assist additional families. For more information on how to help firefighters aid families this year, contact Bill Harris at (509) 837-3999.

We also appreciate donations! RS

NE

OU WH

November 29, 2011 • Daily Sun News • Sunnyside, Washington

PAGE 24

November 29, 2011 • Daily Sun News • Sunnyside, Washington

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November 29, 2011 • Daily Sun News • Sunnyside, Washington

Birthday bash fit for the GRANDVIEW - “It’s a time where women can show their talents and a time of fellowship together in celebrating the birth of Christ,” says Rachel Carrera, one of the volunteers who help put on the annual Birthday of the King event each December at Grandview Church of the Nazarene. This year’s Birthday of the King has the theme of “a night in Bethlehem,” and as a result one of the featured décor items will be nearly 30 nativity sets from around the world. Carrera says the nativity sets belong to church member Pat Borgen, who collected them during her travels while working with Billy Graham crusades. As always, the Birthday of the King event set for this year will be for women only, with men serving refreshments. Another feature is ornate decorations in the church’s gym, where the event will be held, as well as each individual table. Carrera says volunteers decorate the tables with their own items, with the only proviso being that they convey the true message of Christmas. “We ask that the decorations not be secular,” Carrera says. “No snowmen or Santa Claus.” The 2011 Birthday of the King event will again be over two nights, on Wednesday, Dec. 7, and Thursday, Dec. 8. Doors open at 6:30 p.m. both nights to allow visitors to enjoy the decorations, and the program each night starts at 7 p.m. Carrera says the annual event started more than a decade ago, and had to expand to two evenings each year because of the Birthday of the King’s popularity in the community. She figures nearly 500 women will participate in the two evenings combined. Featured this year will be a selection of cheeses and meats, as well as cheesecake. Tickets are $7 per person and advance purchase is strongly suggested because of the event’s popularity. For more information or to buy tickets contact Carrera at 837-4408. The programs for both nights of Birthday of the King will include a children’s choir, musical solo performances, piano music and a living Nativity on display.

Daily Sun News file photo

Making a return to the Birthday of the King event this year will again be a children’s choir. Pictured at 2010’s event is Ashley Skeen, one of the members of the Angels Choir.

- John Fannin can be reached at 837-4500 or at JFannin@DailySunNews.com

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Daily Sun News file photo

Susan Bussert performs a Christmas-season musical selection during last year’s Birthday of the King at Grandview Church of the Nazarene. This year’s two-night event will also feature live music, as well as a living nativity scene.

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PAGE 26

with Jenny It’s true – the kitchen is the heart of the home. Ever notice how people always gather there? Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favorite place to be. Since my day job is consumer test kitchen project manager for the NestlÊ Test Kitchens, you can bet I love to stir things up. This column lets me pass along to you some of my best recipes, tips and baking secrets.

Making holiday gift jars (Family Features) Of the many hats I’ve worn over the years, my favorite is Cookie Jar Lady. It’s a sweet story: When my daughter Caty was in first grade, I organized her class in making chocolate chip cookie mix in a jar as holiday gifts. Each of her classmates then had a sweet gift for a family member. What I remember most is the fun and laughter of that afternoon. And the enthusiastic feedback after the holidays was a gift itself—these kids were so inspired they wanted to do it again! You, too, can be a Cookie Jar Lady! Making these gift jars in quantity can be a great holiday gift project for a club, committee, family, or any group. Kids, especially, enjoy the measuring, bagging, and assembling: - Determine how many jars to assemble; make a see “Mix It Up� next page

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November 29, 2011 • Daily Sun News • Sunnyside, Washington

Mix It Up continued from page 26

list of ingredients needed. - Collect or purchase attractive glass jars, one- or two-quart depending upon the recipes you’re using. - Arrange all ingredients on the counter or table, in the order they’ll be used. Remember measuring cups and spoons. - Assign kids to one particular task: *measuring ingredients *adding ingredients to jars *writing out recipes to attach to jars *decorating jars with a festive ribbon or bow - Don’t forget to make extra jars for last minute gifts! Start with these two popular, sweet jar gifts, and be sure to check out the ideas galore for sweet-gifts-in-a-jar at www.VeryBestBaking.com. Hot Cocoa Mix In A Jar Makes 12 servings 6 cups Nestlé Carnation instant nonfat dry milk 1 ½ cups granulated sugar 1 cup plus 2 tablespoons Nestlé Toll House baking cocoa 1 ½ cups miniature marshmallows (optional) COMBINE dry milk, sugar, cocoa and marshmallows in large bowl. Pour into 2-quart jar or tall container. Seal with lid and decorate with fabric and ribbon. RECIPE TO ATTACH: Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk. Makes 12 servings. VARIATION USING PINT JAR: 1 ½ cups Nestle Carnation nonfat dry milk 1/3 cup granulated sugar ¼ cup plus 2 tablespoons Nestlé Toll House baking cocoa ½ cup miniature marshmallows (optional) RECIPE TO ATTACH: Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk. Makes 4 servings. Chocolate Chip Cookie Mix In A Jar Makes 2 dozen cookies 1 ¾ cups all-purpose flour ¾ teaspoon baking soda ¾ teaspoon salt 1 ½ cups (9 ounces) Nestlé Toll House semi-sweet chocolate morsels ¾ cup packed brown sugar ½ cup granulated sugar COMBINE flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon. RECIPE TO ATTACH: PREHEAT oven to 375°F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.

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