ABOUT | Bridal 2012

Blessed In Love • Save The Date

Reflecting the Character of the Arkansas River Valley Bridal 2012

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ABOUT A Publication of Silver Platter Productions, Inc Vol. VII, Issue 1 – February 2012 Owners: Nolan and Dianne Edwards

4 4 Blessed in Love

When Doriane Woolley and Scott Wray, formerly of Russellville, exchanged vows in a copse of cottonwood trees shaded from the heat of the Santa Fe summer, they were surrounded by family and friends.

8 Rustic Chic

A rustic wedding theme, with traditional downhome charm and family-friendly atmosphere, is a great choice for Southern brides.

8

table of contents

12 Stocking Your First Kitchen 14 Love in the Autumn Sunset 16 ABOUT the Best Products 18 Two Hearts, One Love

A PAGE FROM ________________________________________________________

The Editor’s Notebook After creating our first February/Weddings and Special Occasions “flip” issue in 2011, we decided to follow the same format again this year. We created quite a buzz with our 2011 issue as we teased it frequently on our FaceBook page before it became available.

Following last year’s publication, regular readers commented they enjoyed seeing both the regular content of February’s issue coupled with the Wedding and Special Occasion format. We believed that we have again “married” the best of two great issues into one unique and fun package.

Every young girl dreams of walking down the aisle on her wedding day on the arm of her father. Unfortunately, life sometimes has other plans. Feeling her father’s presence at her wedding was important to Kaitlyn (Katie) Cecile Miller as she was escorted toward the arms of her husband-to-be, Matthew Fink, by her brother, Ryan Miller, and grandfather, Don Owens. Katie carried a beautiful bouquet to which was fashioned a medallion bearing a photo of her father John (Jay) Miller who passed away in 2009. Katie’s mother, Cristy, as well as those in attendance, felt Jay’s presence that day. We are delighted to share Katie and Matt’s wedding day photo on the cover of this year’s issue.

All weddings are special, as are the venues in which they are conducted. In ABOUT’s Wedding and Special Occasion’s issue, you’ll discover more heartwarming and unique ways of saying “I Do.”

Dianne Edwards, Editor/Publisher

Cover Photo by: Kimberly Brackins, Creative Portraiture

DIANNE EDWARDS | editor editor@aboutrvmag.com VONNA MARPEL | advertising vonna@aboutrvmag.com CHRISTINE WOJTKOWSKI | advertising christine@aboutrvmag.com CONNIE LAS SCHNEIDER | writer connie@aboutrvmag.com DIANNA QUALLS | food editor food@aboutrvmag.com CHRIS ZIMMERMAN | layout/design chris@zimcreative.com HOLLY RUPPEL | freelance writer hollyruppel@yahoo.com MELISSA MCCROTTY PHOTOGRAPHY www.melissamccrotty.com CORRINE SEE PHOTOGRAPHY www.corinnasee.com

ABOUT… the River Valley is locally owned and published for distribution by direct mail and targeted delivery to those interested in the Arkansas River Valley.

Material contained in this issue may not be copied or reproduced without written consent.

Inquiries may be made by calling (479) 970-6628.

Office: 220 East 4th Street Email: editor@aboutrvmag.com Postmaster: Please send address changes to: SPPI, P.O. Box 10176, Russellville AR 72812.

www.aboutrvmag.com

Blessed in Love Story by Holly Ruppel Photos by Corrine See Photography

4 ABOUT...Weddings & Special Occasions | February 2012

“I always knew, no matter what,

I had somebody there for me.”

W

hen Doriane Woolley and Scott Wray, formerly of

Russellville, exchanged vows in a copse of cottonwood trees shaded from the heat of the Santa Fe summer, they were surrounded by family and friends and the warmth inherent in the nearness of loved ones.

The couple met in late 2008, when she was working for an advertising firm in Austin, Texas, and he was training horses there. Scott’s employer hired Doriane’s firm to do advertising.

“It just kind of evolved,” Doriane said.

“He became one of my really close friends, and I just couldn’t imagine life without him.”

The two soon moved to Ringling, Okla., where for three years, they worked for horse trainer Bill Riddle. Through that time, marriage was on their minds, but because of their busy work schedules and financial constraints, they delayed it.

“We talked about getting married and talked about it and talked about it,” Doriane said.

Finally, in early 2010, Scott proposed to Doriane in the kitchen of their tiny temporary house.

“It came in a FedEx box,” she said, laughing. “It wasn’t romantic.”

It wasn’t a fairytale, but that was fine with her. She was happy to be marrying the love of her life. She soon realized though, that planning the wedding wouldn’t be easy.

“It was tough trying to plan my wedding

from that remote place in Oklahoma,” she said.

The nearest grocery store was over 40 miles, Doriane said. Living so far from the nearest town made planning the wedding of their dreams difficult, and that combined with spotty Internet access and hers and Scott’s busy work schedules, it was almost impossible.

One thing they decided early in the planning was to have the wedding in Doriane’s hometown of Santa Fe, New Mexico, which during his visits, Scott has come to love, as well.

Four generations of Doriane’s family have called Santa Fe home. She and Scott chose La Mesita, the beautiful ranch where her father, Mott, grew up, as the site for their wedding. His family sold the property years earlier, so Doriane never lived there, but it was special to her to have her wedding at her father’s childhood home.

“I was able to get ready in my dad’s old bedroom,” Doriane said.

The ceremony took place on a hill, beneath the cottonwood trees, where her dad had played when he was a little boy.

Their guests were brought up the hill to the site on horse-drawn carriages.

“It was so special,” Doriane said. “It was really unique.”

Doriane said one of the most memorable parts of the day was her entrance into the ceremony.

“Arriving on the horse-drawn carriage was really special,” she said. “Horses are such a big part of our lives.”

It was her most cherished memory of the day, she said, when she was riding in the carriage and came around the bend to see friends and family gathered to witness hers and Scott’s vows. She vividly remembers the bells around the horses’ necks ringing in time with their steps. She said that moment combined the fairytale wedding she had in her mind with the emotion of marrying Scott on the ranch that had been in her family for years.

A special part of the wedding for Scott was having Max Whitfield perform the couple’s ceremony. Whitfield was the minister at First Methodist Church in Russellville, where Scott was baptized as a baby, and it was important to Scott that he perform the ceremony beginning the next chapter of his life.

New Mexico is steeped in rich Native American culture, and La Mesita is now owned by the Pueblo, so a Native American blessing was also part of the ceremony.

As part of that blessing, Scott and Doriane received miniature marble bears.

“It was a symbol of luck and hope,” Doriane said. “It was so cool.” >>

February 2012 | ABOUT...Weddings & Special Occasions 5

Scott’s mom, Kay Wray, said it was special to her that so many family members made the long trip from Arkansas to attend Scott’s and Doriane’s wedding. It meant a lot to her that they wanted to be with them on one of the most special days of their lives.

Doriane, who had never been to Arkansas before she met Scott, but now loves the state and its natural beauty, echoes that sentiment.

“Oh gosh,” she said. “It took our breath away that they found a way to get there.”

She said Scott was especially touched that his friends and family had come such a long way. “Really and truly,” she said, “it’s a journey from Arkansas. He was truly moved.”

Some members of Scott’s family were in the bridal party, as well. His brother, Hunter, was his best man, and his nieces were Doriane’s flower girls.

“Everybody was so just so happy,” Kay said. “There was just this whole atmosphere of happiness and love.”

“It was just beautiful,” she said.

Prior to the ceremony, Scott’s parents, Kay and Lewis, hosted the couple’s rehearsal dinner. Even though the dinner was in Santa Fe, many local vendors provided their services to make the event a successful one.

Mullen Team Sports did screen-printing for the napkins. Todd Sweeden of Sweeden Florist consulted with the florist in Santa

Fe for floral arrangements. Kay also bought décor for the dinner at Gifts On Parkway and Millyn’s in Dardanelle, and John Montgomery of IMC Studios Incorporated shot some video footage.

Kay said Scott’s family is elated to welcome Doriane. “I just feel so blessed that we have her as a part of our lives,” Kay said. “I’m thankful to have a daughter. I always wanted a daughter.”

Doriane said while she and Scott have been through some difficult times in the last few years, he was always there to comfort her and help her through those trying times.

“I always knew, no matter what, I had somebody there for me,” she said.

Now, things are looking up for them. The couple recently started their own horsetraining business in Whitesboro, Texas. They have two dozen training horses of their own.

It’s their

Special Day Give them a

Special Gift

“We’ve been really busy,” Doriane said, “but I’m so grateful.”

Doriane said she cannot imagine a better life partner than Scott, and that together, they work to accomplish their goals.

“Most importantly, we have the same goal in mind,” she said. “The little things fall into place and we keep the bigger picture in a frame.”

She said it makes her the happiest that she gets to see Scott doing what he loves and what he’s best at every day. The trade is hard work, she added, but she loves to learn, too.

Doriane said she and Scott feel grateful that they lived through those tough times of the last few years. Remembering those difficult times helps them appreciate everything they now have and what they’re building together.

“I say this as humbly as possible,” she said. “We are so blessed. s

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about | engagements

Save the Date!

–February 4–

Rachelle Farmer and Dustin Cheatham

–April 14–

–February 18–

Shannon Rinke and Kirk Hall Megan Storment and Jeremy Timmons

–February 25–

Laura Beth Anderson and Jeremy Brogdon

–March 3–

Lauren McGoogan and “Chuck” Labuda Derek Mosher and Christy Carter

–March 17–

Jeremy Barlow and Kay Turner

–March 24–

Brittany Helms and Andrew Smith

–March 31–

Molly Bishop and Austin Myers Kelli Cole and Zach Moore

Jessica Johnson and Bryan Robinson

Calendar listings of engagement, wedding and anniversary announcements on the pages of each issue of ABOUT… the River Valley are available at no charge. They may be mailed to: ABOUT Magazine, P.O. Box 10176, Russellville AR 72812 or sent via email to: editor@aboutrvmag.com.

(Phone number must be included for verification.)

To have your engagement or wedding photo and announcement published in a future issue of ABOUT Magazine, send your information, photo* and a check for $57.50 to: ABOUT Magazine, PO Box 10176, Russellville AR 72812. Word count is limited to 225 words.

Deadline is the 15th of the month preceding publication. Forms available at 220 East 4th Street, Russellville. For additional information, call (479) 970-6628. *Digital files are accepted and will be published upon receipt of payment.

–April 21–

Sarah Cotton and Jay Patterson

–June 2–

Brandy Bland and James Humphrey Cacey Smith and Jared Sellers

–June 16–

Kami Taylor and David Coleman

–June 22–

Whitney Harris and Jared Mahoney

–June 23–

Stephanie Cossey and Jonathan Roath

–April 7–

Sharon Reynolds and Carl Harden

–April 14–

Marcia Montgomery and Paul Brown Jana Parker and Greg Couch

–June 30–

Kallie Gangluff and Ben Miller Samantha Lee Rial and John Jackson Guerra

–July 7–

Kristi Anderson and Matt Goodson

Chamberlyne O

ur event planner will oversee every detail of your wedding and reception. We offer a variety of food and beverage options, so whether you want a simple wedding and reception or a full course meal we can customize a plan to meet your needs. We can accommodate up to 200 people and have a liquor license.

Contact Judy at (479) 495-4120 or (479) 453-9623

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February 2012 | ABOUT...Weddings & Special Occasions 7

A rustic wedding theme, with traditional downhome charm and family-friendly atmosphere, is a great choice for Southern brides.

Story by Connie Las Schneider Photos by Melissa McCrotty Photography

8 ABOUT...Weddings & Special Occasions | February 2012

Harkening back to old time values and simplicity, rustic barn weddings have become very popular in recent years and are regularly featured in Bridal magazines and blog sites for their traditional influence and cost consciousness. But while a country-themed barn wedding may be very appealing, finding the perfect site can be a challenge, as many sites lack the amenities needed, such as bathrooms, kitchen, even electricity.

Fortunately, a new wedding facility called The Barn at Twin Oaks Ranch will open in Dardanelle in June 2012 with a speciallybuilt barn and spacious landscaped grounds, complete with full-service planning and staging services.

According to Twin Oaks designer, Lesleigh Smith, a Russellville native who recently moved back from Fort Worth/ Dallas where she had a successful event planning business service, Lux Events, barn weddings are very much in vogue.

“As a southern girl myself, I know rustic weddings are a perfect fit for this area, so barn weddings are natural for me. I’m very much a down-home girl,” said Smith, a young wife and mother with a winning smile and creative energy to burn. Perhaps that’s why she was named 2010-best dressed for “down home” category by a popular Fort Worth Texas magazine.

Smith and her family are building the new facility on family property.

“Twin Oaks Ranch was originally our grandparents land and my brother and sister and I grew up on it. My grandfather, Kenneth Davenport, and grandmother singly-handedly cleared the land and my mother and father now live in the main house,” said Smith.

In June, Smith’s brother, Lucas Cox and his fiancé, Bayley Hepp, will be the first to wed in the new facility.

“My brother’s fiancé wanted a rustic wedding and that was the birth of the idea of building a barn for the event. My brother picked his most memorable place on the property, where he used to play when he was little. That’s where we built the altar where he and his fiancé will conduct their ceremony,” said Smith.

“First and foremost, we’re family and we are making something wonderful for us all to use and building the barn ourselves. Being able to share it with others is a very rewarding perk. It all goes hand in hand,” said Smith.

The Barn at Twin Oaks Ranch is something of a unique concept in Arkansas, said Smith.

Unless you get married at a place like a hotel, where they have in-house catering, you still have to go out and procure all your other vendors like entertainment, décor, flowers, etc, said Smith.

“There’s a lot of phone calls and weeding out that must be done.”

“We are an all-inclusive venue, meaning we provide everything all wrapped up in a bow.

We’ve got caterers, florists, wedding planning, event designer and music.”

The Big Day

For couples who got engaged during the holidays, this might not come as a surprise, but more proposals occur during the month of December than any other month.

According to Carley Roney, editor in chief of The Knot, an online wedding planning company, about 17% of the 2.3 million engagements every year take place during this month. Valentine Day is also known a romantic day for proposals.

Whenever the proposal happens, it is a wonderful time for the prospective bride and groom and their families. But the time leading up to the big day can be intimidating and planning the details can be overwhelming without the proper guidance.

Those who have resources often call in a wedding planner or event designer. While a wedding planner takes care of all the details, such as food, music, flowers, venue coordination and protocol, a wedding designer is used to visually set the stage for the perfect day.

Whether you choose to do the coordinating yourself or hire someone to do the planning and staging, know what you want (and don’t want) and your budget limitations beforehand. A little forethought will go a long way to making the big day every bit as special as your dreams for the future.

“We have all the details covered and choice for all things rustic chic,” said encompass all you need for a magazine Smith. Explaining the facility, Smith said worthy wedding. I hate to call it a one- it’s a new barn being built to look old and stop shop as that has some nasty is specifically set up with all the amenities >> connotations, but we are an efficient needed for a successful event.

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Surrounding the barn is acres of land with beautiful outdoor spaces, she added.

“We can do hay bales covered with quilts for seating or Chivari-style chairs predominately featured in high-end weddings. We will be able to cater to all expectations and styles, whether they want fun and frilly, shabby chic, whimsical, rustic, or country where people wear jeans and boots and want to twostep. We want the bride and groom’s style and personality to be expressed through the décor,” said Smith.

Smith’s reputation as a “rustic chic” wedding designer gained so much media attention that one of her weddings was featured on the Style Network, “Who’s Wedding Is It Anyway?”

Although the film crew came in and wanted to stage some drama to make the show more interesting, the couple’s wedding ended up “all tied up nicely in a bow”, said Smith.

Of all the weddings Smith has done, her most memorable wedding to date was for a bride who works in Washington, DC, for the Vice President of the United States and the groom worked for a well-known Senator.

“It was a very hush-hush affair beforehand because if any of the details were leaked, the entire guest list would have had to have been background checked. I already had

to background check all of my staff without telling them why, which inevitably made them curious. Not many people will give out their social security number to a relative stranger without explanation, which is what my vendors had to do.

It was a really intense working with so many different teams like the Secret Service, the V.P. advance staff and military staff. There were teams inside of teams!

With all that hoopla plus trying to successfully orchestrate a fabulous wedding, I still wanted to make sure it was the bride’s day and all eyes were on her, and not focused on who she worked for.

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Smith’s expertise enabled the couple to have the elegant, yet rustic, barn wedding they envisioned.

“It was very interesting to see at these high-profile wedding guests in their Jimmy Choo shoes walking around in a barn,” added Smith with a smile.

“It just goes to show you that barn weddings are all-the-rage these days, regardless of your roots!”

For more information on the Barn at Twin Oaks Ranch, call (817) 925-0510 or go to their Facebook page listed as The Barn at Twin Oaks Ranch or email Smith at barnattwinoaksranch@yahoo. s

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10 ABOUT...Weddings & Special Occasions | February 2012

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February 2012 | ABOUT...Weddings & Special Occasions 11

about | food

Stocking Your Very First Kitchen Story by Dianna Qualls, Food Editor

W

hen Lloyd and I married we combined two households. We found we had many of the same kitchen items. I do not remember us getting rid of anything except the duplicate small appliances so our small kitchen in our first home was quite over stocked. Some of those items we still have and use.

Open any cookbook or watch a cooking show, you’ll see dozen of cooking utensils and pots and pans. Do you really need all of those fancy supplies?

You don’t! It’s easy to make a delicious, healthy meal with a few simple kitchen essentials that will not cost you an arm and a leg.

What you will need is a basic set of pots and pans, including a 10- or 12-inch skillet with a lid and all metal handle, a baking set including a 18 x 13 x 1inch sheet pan (sometimes called a cookie sheet or jelly roll pan) and a 13 x 9 x 2 inch baking pan, a 8 x 8 inch baking pan, and a 12-cup muffin pan. A cooking utensil set is good if you want to get several utensils at once. Utensil sets vary but may include a wooden spoon, spatula, slotted spoon, pasta fork and ladle.

In order to cook just about any meal, two basic tools you will need are a sharp knife and a cutting board. An eight-inch chef ’s knife is a standard size and will serve you well for most dishes. Although wooden cutting boards look nicer, a plastic cutting board is easier to clean -- you can pop it in the dishwasher -- and is a little more versatile. Measuring cups for dry and wet ingredients and measuring spoons are a must.

The things I use and love the most when cooking are wire whisks, wooden spoons, tongs that have rubber tips and “Rada” knives. Parchment paper, a disposable non-stick product that can be bought in the foil, wax paper section of the grocery, is a must when baking cookies or roasting veggies on a cookie sheet. As the song says “these are just a few of my favorite things”: a colander for draining things such as pasta, mixing bowls, cake pans, roasting pan, cast iron skillet for cooking cornbread, Dutch oven for soups, stews and braised dishes, casserole dishes, a toaster, blender, and a mixer (stand or hand-held).

Now you have your kitchen set-up, let’s start cooking.

The following recipes will serve two, one for you and one for your sweetheart.

12 ABOUT...Weddings & Special Occasions | February 2012

DIJON-SMOTHERED CHICKEN WITH MUSHROOMS 4 boneless skinless chicken breasts (about 1 lb.)

1/4 c. all-purpose flour 1/2 tsp. salt 1/4 tsp. pepper 2 T olive or canola oil 1/2 c. roasted garlic-seasoned chicken broth (from 14-oz can) 1 jar (4.5 oz.) sliced mushrooms, drained 1 1/2 T. Dijon mustard Chopped fresh thyme, if desired

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

In shallow pan, stir together flour, salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.

Stir broth into skillet and heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Makes four servings.

HASH-BROWN EGG CUPS

3/4 c. shredded Cheddar cheese (3 oz.)

2 c. refrigerated shredded hash-brown potatoes (from 20-oz. bag) 1/4 c. chopped green onions (4 medium) 1/2 tsp. seasoned salt 1/8 tsp. pepper 2 eggs 1/8 tsp. Italian seasoning Heat oven to 400ºF. Spray two (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.

Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven.

Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, Italian seasoning and reserved 2 tablespoons cheese.

Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness. Serves two. Recipe from bettycrocker.com.

Note: For a softer center, remove egg cups at the minimum cooking time; leave them in longer for a firm or “hard” cooked egg.

In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in 4 slices Italian or bread flour until blended. Cover and refrigerate 2 T. refrigerated basil pesto for one hour.

1/4 lb. thinly sliced cooked roast beef (from deli) Lightly coat a 6-inch nonstick skillet with 1/4 c. thin slices roasted red bell peppers In a large skillet heat oil or butter over cooking spray; heat over medium heat. (from a jar) medium heat. Add green beans to skillet Pour about 2 tablespoons of batter into 2 slices (3/4 oz each) provolone cheese and fry until lightly browned. Sprinkle with center of skillet; lift and tilt pan to evenly 1 T. butter or margarine, melted salt and pepper. coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15 Heat a closed-contact grill five minutes. ROASTED VEGETABLES 20 seconds longer. Remove to a wire rack.

Spread one side of each slice of bread with 2 medium potatoes, peeled and cut into Repeat with remaining batter. pesto. On two slices of the bread, layer 1/2-inch cubes In a small bowl, beat cream cheese beef, roasted peppers and cheese; top with 2 medium carrots, cut into 1/2-inch slices and one tablespoon caramel topping until remaining slices of bread, pesto side down. 1 large zucchini, cut into 1/2-inch pieces smooth. Fold in whipped topping. Spoon Brush outside of sandwiches with butter.

1 medium onion, cut into wedges down the center of each crepe. Drizzle with When grill is heated, place sandwiches 1 T. olive or vegetable oil remaining caramel topping; roll up. on bottom grill surface. Close grill; cook 3 1 tsp. dried basil In a small microwave-safe bowl, combine to 5 minutes or until bread is toasted and 1 tsp. dried oregano raspberries and wine. Microwave on high cheese is melted. Serves two. Recipe from 1/2 tsp. salt (optional) for 30-60 seconds or until warm. Using a bettycrocker.com 1/4 tsp. pepper slotted spoon, place berries over crepes.

Q’s tip: If you do not have a closed- 2 garlic cloves, minced Sprinkle with almonds. Makes two servings. contact grill, a large skillet will work just as Recipe from tasteofhome.com well, only difference, no grill marks.

In a mixing bowl, combine the potatoes, carrots, zucchini and onion. Combine NUTTY BUTTER CUP S’MORES SLOW-COOKER BEEF the remaining ingredients; drizzle over 4 graham cracker squares STROGANOFF vegetables. Stir to coat.

2 peanut butter cups 1/2 lb beef stew meat Transfer to an ungreased large cookie 2 large marshmallows 1/4 c. chopped onion sheet/jellyroll pan Bake, uncovered, 1 can (10 3/4 oz.) condensed cream of at 375 degrees for 30-35 minutes or Preheat oven to broil. Place two cracker golden mushroom soup until tender. Stir veggies half way thru squares on a small cookie sheet covered 1/2 pkg. of onion soup mix baking time. with foil. Top with a peanut butter cup, 1 jar (2 1/2 oz.) sliced mushrooms, drained place marshmallow on top of the of the 1 T. Worcestershire sauce CARAMEL CREAM butter cup.

1/2 c. beef broth CREPES FOR TWO Place in oven. Watch carefully as 1/2 c. water 2 T. fat-free milk marshmallows can burn very quickly.

Salt and pepper and garlic powder to taste 2 T. egg substitute Remove from oven when marshmallows 4 oz. cream cheese 1/2 tsp. butter, melted have turned toasty brown. Top with the two 1/3 c. sour cream 1/4 tsp. vanilla extract remaining cracker squares.

1 1/2 c. hot cooked egg noodles or rice 2 T. all-purpose flour Microwave instructions: Place two 2 oz. fat-free cream cheese cracker squares on a microwave-safe In 2 1/2- to 3 1/2-quart slow cooker, mix 1 T. plus 2 tsp fat-free caramel ice cream plate. Top with a peanut butter cup, place beef, onion, soup, mushrooms and pepper. topping, divided marshmallow on top of the butter cup.

Cover and cook on low heat setting 4 to 6 3/4 c. reduced-fat whipped topping Microwave on HIGH (100% power) 5 to 10 hours or until beef is very tender. Stir sour 1/2 c. fresh raspberries seconds or until marshmallow puffs. Top cream into beef mixture. Serve over cooked 2 T. white wine or unsweetened apple juice with remaining 2 cracker squares. Serve egg noodles or rice.

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February 2012 | ABOUT...Weddings & Special Occasions 13

Love In the Autumn Sunset

By Holly Ruppel

In a ceremony honoring their Native American ancestry and love of nature, Janell Collins and Will Lang exchanged vows in the warm glow of sunset November 7, 2010, at Lake Dardanelle State Park.

The couple met over a decade ago at The Courier, a local newspaper where Will worked as a pressman and camera room supervisor, and Janell worked in composing and advertising.

Janell’s niece, Amanda, was friends with Will, and thought the two would be a good match. They met once for lunch, to test the water, but never dated.

They didn’t reconnect until years later, when Amanda confided to Will that Janell was going through a rough time in her life and needed someone to talk with. Will was known among his friends for being a good listener and a secret keeper, so again, Amanda played matchmaker for her aunt and her friend.

This time, there was a spark. The two would talk for hours.

“The more we talked, the more we found out we had in common,” Janell said.

Will said he and Janell felt that in each other, they had found understanding they had never experienced in other relationships.

They both are artists and musicians and felt they were really compatible not only as a couple, but as artists. The artistry he found in Janell really spoke to him.

14 ABOUT...Weddings & Special Occasions | February 2012

“We think alike,” he said. “As artists, we think really differently than other people.”

Janell and Will said they both love outdoor activities and being in Mother Nature. They love watching sunsets together, which is one of their favorite activities and the one that brought them closer together.

For both Will and Janell, the setting of the sun is a symbolic and spiritual event.

Janell said she feels closer to God when she watches the setting sun. She often prays at that time, she said, and views the sky as God’s canvas, with the beautiful colors of the sunset His watercolors. For Will, sunset signals the end of a day and the chance for a fresh start at the next sunrise. “It’s a new beginning,” he said.

The couple felt sunset was the perfect time of the day to be married. “Everything really stood out (in that light,)” Will said. “It was beautiful.”

Will said he and Janell also love the autumn, and the cool weather it brings, which was another factor in planning their wedding. Janell said there was rain in the weather forecast, but it turned out to be a clear, cool day.

“It was beautiful,” she said. “That was just what I ordered.”

The couple decided to decorate with colors inspired by the season.

Chrysanthemums, pumpkins and sprays of autumn leaves adorned their ceremony site, and their reception at the park’s visitor’s center boasted garlands of colorful leaves and blooms in rich shades of red and orange.

One of the prominent features of the couple’s wedding was the ways in which they honored their Native American roots.

Will is of Cherokee and Osage descent and Janell can trace her ancestry to the Cherokee and Sioux.

Will is a Native American flute player and plays at weddings and other events. He said Native American women of the past wanted to be wooed by their suitors.

“They wanted to be won over,” Will said, stressing that the flute was called a ‘love flute.’

Even though he had already won Janell’s heart, he played one of the many flutes in his collection to signal the beginning of the ceremony and her entrance into the ceremony site.

agreed it was gonna be short and sweet, and it was,” she said. “About ten minutes.”

Janell said she wanted the event to be casual, but elegant, and that the most important thing for her and Will was that everyone just have a great time.

She planned the wedding herself and made her bouquet and all of the floral arrangements.

“I had it in my head what I wanted,” she said, adding that after the engagement,

While Janell opted for a more traditional gold and diamond wedding ring, Will’s buffalo wedding band pays homage to his Native American ancestry.

“Buffalo are very sacred to my people,” he said, “so that was the perfect ring for me.”

Will said the four colors of the buffalo on his ring represent the four directions, four seasons, four colors of man and four elements in nature.

Janell and Will both had been married before, so they wanted to keep it simple. “We

she immediately set to work gathering supplies. “Hobby Lobby knew me by name,” she said.

Janell’s family helped decorate for the ceremony and reception. Her brother, Greg, walked her down the aisle and ran sound, and her nieces, Amanda and Bekah, made the pumpkin spice and white sour cream tiers for the couple’s wedding cake.

Will, who went to culinary school years ago, made a super-rich butter cream frosting for the cake. >>

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February 2012 | ABOUT...Weddings & Special Occasions 15

He remembered the recipe from school and wanted Janell to have that frosting on her wedding cake.

Janell’s friends from work helped out as servers, and her friend Barbara made the cheesecake groom’s cakes.

“Between us and family, we took care of everything,” Janell said. “It was a big, family effort.”

In spite of Janell’s careful planning, one detail didn’t come together until the last minute. They hadn’t been able to decide on a cake topper, Janell said, because there were too many choices. A friend had gifted them a picture frame, so about 1520 minutes before the ceremony began, they decided to put a picture in the frame and put it atop the cake.

Rolling with the punches life throws at them is something they’ve learned to do as a couple. They had both been single for a long time, and knew adjusting to life as a married couple would take effort.

“To have somebody in your life, it’s a change,” Will said. “But it’s worth it.”

Adapting to life as a married couple is something Janell and Will still have to concentrate on in the kitchen. They both love to cook, but have different styles and don’t always get along.

“That kitchen’s not big enough for the

both of us,” Janell said. She likes to clean up as she goes, and Will makes messes, but he good-naturedly takes issue with Janell’s style in the kitchen, too.

“She doesn’t hold the knife right,” he laughs.

They’ve agreed to split the kitchen time, she said, adding, “Help’s there if we want it from each other.”

Whether or not they get along in the kitchen, Janell said they are “a good fit.”

She loves Will’s kindness and generosity and he loves her honesty and caring nature.

When asked what was the best moment of their wedding day, Will said he was happiest when Janell said, “I do.”

“I had the biggest smile on my face,” Janell said, “and I don’t think anyone could have wiped it off if they tried.”

For their honeymoon, the couple drove to Eureka Springs, where they visited art galleries and just enjoyed each other’s company. Their stay at a bed and breakfast on the hill was gifted to them by Janell’s sister, Cathy, and her niece, Amanda.

In the cool of the evenings, they would sit outside and watch the setting sun, and Will would play his flute.

“It was beautiful,” Janell said. “It echoed out into the valley.” s

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February 2012 | ABOUT...Weddings & Special Occasions 17

Two Hearts One Love W

Story by Holly Ruppel

hen Ted and Denise Hertz met at a cookout in May 2010, neither of them imagined that just over a year later they would be married.

Ted, who owns Russellville Marina, hosts the Saturday night potlucks to encourage boat owners to come and enjoy being out on the water. Denise was invited by mutual friends. The two were just friends at first, but they saw potential for something more and soon began dating.

“She chased me down,” Ted laughed, nudging Denise with his elbow.

In fact, Denise didn’t have to do too much chasing, because Ted was immediately struck by her compassion and kindness.

“I was drawn to her because she’s so caring about other people,” Ted said, adding that he discovered later that she’s also a great cook.

He also loved her joy and her infectious smile, which spreads across her face often when Ted is around.

“He’s kind of like my hero,” she said. “He’s caring, compassionate, and hardworking. I just really admire him.”

Ted proposed on a Wednesday night in the summer, when Denise was least expecting it.

She works as a paralegal in Little Rock and had just gotten home. The weather was nice and they planned to eat dinner on the deck.

Denise had been through a long day at work, and had just spilled beans on her skirt. She didn’t look her best, she said, and Ted’s proposal took her by surprise.

“It caught me off guard. He said, ‘I’m gettin’ kind of tired of calling you Denise Reeves,’” she recalled.

Ted told her, “Stay right there,” she said, and he went inside for a moment and came back with the engagement ring.

“It was a perfect night,” she said.

Ted and Denise were both married before and wanted their wedding to be low-key. They also wished to get married soon, and planned to just jump on the boat and say their vows. Their friends, who had played a major role in setting them up, were thrilled when they heard of the engagement, but were not happy when they heard the news that the couple wanted a no frills wedding. They had other ideas in mind.

“They were not having that,” Denise said.

So their friends, Carl and Becky Irico, of Little Rock, and Gene and Brenda Ringhardt, of Russellville, took over the planning.

18 ABOUT...Weddings & Special Occasions | February 2012

Chembra of Ann & Mike’s, who rode out to “We told our friends we wanted to get the boat on a jet ski to decorate their wedding married on the boat. They took it from there,” arch. It featured flowers the orange coral of Denise said. “We have amazing friends.” the sunset and the lavender blue of the water “It was their gift to us,” Ted added. and with greenery, which complemented the With the efforts of their friends, the trees and green space of the surrounding wedding came together quickly. Denise Lake Dardanelle State Park. said she just told Becky she wanted her After the ceremony, Ted and Denise rode wedding palette to be the colors of a back to shore on Ted’s boat, “Walkabout,” sunset and Becky took care of much of the which served as the couple’s “getaway car.” planning and decorating. Carl was ordained so he could perform his friends’ wedding “It was really the sweetest day because, Once ashore, the couple drove Ted’s ceremony. Together with Gene and Brenda, ― and this will sound corny ― but there decorated golf cart to the park’s visitor’s center for the reception, which was catered they planned the wedding of Ted’s and was so much love,” Denise said.

The guest, many dressed in shorts or breezy by Dennis Martin of Opal Mae’s. Denise Denise’s dreams.

Between the couple, they have eight sundresses, rode boats to Carl and Becky’s wouldn’t have changed anything about hers children and 13 grandchildren, so they had houseboat, “Tranquility,” for the ceremony. and Ted’s special day. a houseful of family for the September 17, Most wore sunglasses, which added to the “It was so detailed,” she said. “It was gorgeous.”

2011, event. Still more of their 50 guests casual, carefree, easygoing atmosphere. stayed in the neighboring cabins and in town. Denise wore a white strapless dress With the wedding behind them, the “They all love Denise,” Ted said, beaming at with a fitted bodice from Danielle’s Bridal newlyweds are looking forward to spending his new bride. “The good cookin’ part helps.” in Clarksville. Her look was completed the rest of their days together. They are The wedding was a family affair, with with a coral flower in her hair. Ted wore clearly head over heels for each other. many members of Ted’s and Denise’s a crisp, white button-down and chinos. “Ted is the love of my life,” Denise said. relatives helping out. Ted’s seven-year-old The bride and groom both wore flip flops. “I still pinch myself every day.” Her groom grandson, Aaron Chovanetz, was his best Becky and Brenda, who served as Denise’s feels the same way. man. Denise’s son-in-law did the music, bridesmaids, wore white swimsuits and Being married to Denise is “the best thing in the world,” he said. “I’m glad you caught and her daughters did hair and makeup for orange white floral sarongs.

The sky glowed faintly of pink, coral, me,” he added, turning to her and smiling. the bridal party.

Being surrounded by family and friends purple and light blue as the beaming “You’re so romantic, too,” she told him. was one of the most meaningful parts of couple exchanged vows at sunset. The “It’s really awesome when you can marry s floral arrangements were designed by Nick your friend.” their wedding day.

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