For Everything There Is A Season
Reflecting the Character of the Arkansas River Valley Bridal 2013
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ABOUT A Publication of Silver Platter Productions, Inc Vol. VIII, Issue 1 – February 2013 Owners: Nolan and Dianne Edwards
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4 Happily Ever After
Wedding planners know that every love story is special, but once in a while a couple’s courtship is so unique it needs to be shared. This is such a story.
8 Love in a Far Off Place
When asked about writing this story, I was a bit perplexed about how to approach it. I’d never considered how I might tell my own. But I suppose with any story, it’s best to start at the beginning.
A PAGE FROM
DIANNE EDWARDS | editor editor@aboutrvmag.com CHRISTINE WOJTKOWSKI | advertising christine@aboutrvmag.com
table of contents 11 Save the Date!
12 What Makes a Great
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
Bridal Shower?
14 ABOUT...Registering 16 A Match Made in Heaven
The Editor’s Notebook
Many of the beautiful stories featured in this year’s issue of Weddings and Special Occasions reach across corners of the entire world – showing that love knows no bounds either in distance or age. Such is the story of Anna Horkey and Matthew Kobs, the young couple featured on this year’s cover. Matt, now Lutheran Pastor Matthew Kobs of Chester, Maryland, is a 2002 graduate of Russellville High School. After earning a Bachelor of Arts degree in Spanish from the University of Arkansas, and a Master of Divinity from Concordia Seminary in St. Louis, Mo., Matt completed his certification, serving churches in various parts of the country. Anna was born in Michigan but graduated from South Sioux City High School in Nebraska. The daughter of a Lutheran pastor, she moved frequently. She earned a Bachelor of Arts in Chinese and Japanese Studies from Valparaiso University in Indiana, before living and working in China for five years. Upon her return she lived in Omaha, Neb., where she returned to Valparaiso University for graduate school to earn her degree in Education. Anna and Matt met through mutual friends while he was finishing his last year of Seminary. On a whim, Anna decided to visit her former China roommate during Christmas break, staying and meeting Matt. After she returned to Valparaiso, the two stayed in contact, talking frequently and eventually dating. Matt says they are so “very glad to be living in the same place and not halfway across the country from one another.”
TRINITI JENSEN PHOTOGRAPHY trinjensenphoto@live.com
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After a June 3rd proposal, the pair was married at Zion Lutheran Church West in Omaha, Neb., on Friday. Dec. 28, 2012. Both fathers, Lutheran Pastor Darrell Kobs of St. John’s Lutheran in Russellville, and Charles Horkey (retired), officiated during the ceremony while their mothers. Teresa Kobs and Marsha Horkey, family and friends looked on. The couple makes their home in the parsonage of the pastor’s parish of Galilee Lutheran Church in Dianne Edwards, Chester, Maryland. Anna is searching for Editor/Publisher a job teaching Mandarin Chinese.
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.
Happily Ever After Story by Connie Las Schneider | Photos courtesy of Diane Race
Wedding planners know that every love story is special, but once in a while a couple’s courtship is so unique it needs to be shared. This is such a story. According to Russellville Wedding Planner Diane Race, one of the “neatest love stories” she knows is that of Karen Daniels and Tim Lynch, who were married last year. Karen Dollar grew up in Russellville and had been a widowed mother of two for five years and not looking for another relationship. “I figured that God had already given me one man to love and I was OK with not remarrying again,” said Karen. But thanks to a lucky raffle ticket, Karen met Tim, an older bachelor who lived in another state. “Karen would never have met Tim if not for the persistence of a friend who insisted that Karen accompany her to a golf tournament fundraiser at the Lions Club in Dardanelle,” said Race. Although Karen didn’t know it at the time, the second great love of her life had appeared in her life. “I remember dancing with Tim a few times at the fundraiser but I didn’t think much about it because of the big difference in our ages and the fact that he lived far away.
4 ABOUT...Weddings & Special Occasions | February 2013
Then Tim won the big raffle prize of a big-screen TV and he said he wanted to give it to me, but I refused and said I couldn’t accept it. Tim, who is an executive for the Coca Cola Company and a sponsor of the event, explained that he couldn’t give the TV to any of his employees at the event or take it on the airplane with him, so if I didn’t accept it, he would just leave it at the event. So I reluctantly accepted Tim’s gift and took his card so I could email him a thank-you note,” Karen explained. This started a polite email friendship which Karen had no expectations of going further. Tim, on the other hand, had been instantly smitten with Karen and confided to one of his friends soon after the event that he finally found the girl he was going to marry. “Tim seemed to know there was something special about Karen from first introduction, but it would take many months of friendship and courtship before Tim would convince Karen to marry him two years later,” said Race.
February 2013 | ABOUT...Weddings & Special Occasions 5
The long-distance friendship grew and Karen eventually invited Tim to her family’s Thanksgiving celebration, as Tim’s father had passed away and he had no other plans. This was also the first time since her first husband died that Karen had invited a man to meet her family. “My whole family, especially my kids, just loved Tim right off the bat, and that’s when I realized that despite all the obstacles, God was again blessing me with someone to love. Tim was the first man I had ever dated who had a strong personal relationship with God all on his own and it was that calm sureness in my soul when I was with Tim made me realize our love “really was a match made in heaven.”
The happy couple married in October 2011. According to Race, who helped Karen plan the wedding, it was a perfect fall night for their wedding. “Karen and Tim were married at Lake Dardanelle with the sun setting behind them. The reception was held inside the Visitor’s Center and was carried out on the deck where tables were adorned with fall flowers and candlelight. Guests were provided a wonderful buffet meal by Charles Henry, of Catering by Charles. As the fire glowed in the fireplace on the deck, guests were encouraged to make s’mores from the Marshmallows, Hershey Bars and Graham Crackers provided. Entertainment inside was provided by Joy Murphy with Dance with Joy Studios.
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6 ABOUT...Weddings & Special Occasions | February 2013
Limousine Service
Karen, who is a Zumba instructor, was front and center on the dance floor, having a great time and making sure her guests were entertained. The florals were by Joe Turner of Cathy’s Flowers,” said Race. Race said that Karen was very detailed in the planning of the wedding, with candlelit pumpkins carved Happily Ever After and favorite handwritten quotes at each table. One quote, undoubtedly picked out by Tim, said “My most brilliant achievement was my ability to persuade my wife to marry me”, by Winston Churchill. According to Karen and Tim they are still in the honeymoon phase and living as happily ever after as their wedding pumpkins proclaimed, thanks to the grace of God and one “lucky” raffle ticket. n
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Something Old, Something New Weddings have changed tremendously over the years, said Wedding Planner, Diane Race (right), who has been professionally helping brides and grooms coordinate their wedding for a decade. “I am seeing more grooms get involved in the planning process. They are taking an interest in cake tastings, choosing the cakes, meeting with florists, and assisting with choosing colors and themes. There have also been changes in who pays for the weddings. Although many still go with the traditional “who pays for what”, some parents of the groom contribute more as do the brides and grooms themselves. In the past certain wedding customs prevailed, but today there are no right or wrongs in what a bride wants, because it is her day and her one day to shine,” said Race. Race has worked with several different brides on their second weddings and many times these couples do not want this second wedding to be a big affair. But sometimes, a second wedding is even more special than the first. While it was Karen Daniels’ second wedding and the couple did not have attendants, it was Tim Lynch’s first wedding so Karen made it very special for him, said
Race. Tim’s dad had passed away, so Karen had a table with a photo and a candle lit in his memory. Karen’s children also took part in lighting the unity candle, signifying the uniting of the entire family. “It was evident in talking with Tim, that Karen’s children were very important to him and held a special place in his heart. I got a big tug at my heart when Tim danced with his new step-daughter Kendall, who was 11 at the time,” said Race. In fact, the children were such an important part of the Karen and Tim’s marriage that Karen and the children didn’t move to Tim’s home in Charlotte, N.C., until a holiday break several weeks after the wedding so the children would have a smooth transition to a new school. Accommodating blended families has been another big change in weddings. Whether divorced, remarried, mixed or blended, the couple’s families are important and each situation is unique. Many times in second marriages, one or both sides will have children from past relationships, thus comes the term, “blended families”, said Race. While there is nothing written in concrete
in regards to including these children in the wedding ceremony, ninety-nine percent of the time, they are included in some way or another. Many times an older child will serve as a maid of honor or best man for the bride or groom, while younger ones may serve as ring bearers and flower girls. They may also be included in the vows or as in Karen and Tim’s wedding as part of the unity ceremony. In my opinion, including each other’s children in some part of the ceremony is the proper thing to do and gets the entire family off to a harmonious beginning. For more info. about wedding planning, contact Diane Race at (479) 264-4182. n
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Story by Holly Ruppel
hen asked about writing this story, I was a bit perplexed about how to approach it. Over the last few years, I’ve so much enjoyed helping tell the wedding stories of other couples, but I’d never considered how I might tell my own. But I suppose with any story, it’s best to start at the beginning. I met my husband, Anmol Sidhu, in April 2009, when I was feeling unlucky in love. I’d gone through a breakup a few months prior, and while I was a bit skeptical about starting a new relationship, I believe in love and people, and I was willing to try again. Besides, we connected immediately. But he lived in Columbus, Ohio, where he was a student at The Ohio State University, and I lived in Arkansas, so we began the arduous undertaking that is long distance dating. We always knew we would marry someday, but we were happy for the time making road trips and taking flights back and forth between Arkansas and Ohio. The proposal came in September 2011, and was anything but romantic. Anmol had planned to surprise me and pop the question at a Columbus observatory under a blanket of twinkling stars, but life was hectic, as sometimes life proves to be, and the ring was burning a hole in his pocket, so he asked me in the kitchen of his apartment 8 ABOUT...Weddings & Special Occasions | February 2013
when I was tired, disheveled and not feeling well. None of that mattered, of course, and I happily said yes. While I wasn’t the sort of little girl who dreamed of my wedding day, I knew that I wanted it to be eclectic and nontraditional, and that I didn’t want to wear a white dress. We also wanted to have the wedding in India, Anmol’s native country, and we wanted to incorporate Punjabi traditions (Anmol’s family is from the state of Punjab.) So, at least for me and our American friends and family, the wedding would be unique. Though we had a vision for the ceremony and reception, planning the wedding was difficult from 8,000 miles away, so we decided to wait until we landed in Delhi to complete most tasks. Many people worked hard to bring
everything together, but we were lucky in that so many elements fell into place in about two weeks. We found our wedding clothes and put together many small details in only a few days, and Anmol took care of booking a lot of the vendors, including the DJ, a team of Bhangra dancers (traditional Punjabi folk dancers) and our florist. His parents, Gobinder and Nishan, had thankfully, already arranged for a caterer, so that was one less detail to sort. After a whirlwind few days in Delhi, we returned to Anmol’s family’s home in Rajasthan. But less than a week later, we made another trip to the capital city to pick up our friends Mindy, Ron and Megan Bixel, and our photographersturned-friends, Kinsey and Josh Mhire, an amazing young husband-wife team
from Springfield, Mo. A couple days later, our friends Sandra and Phil Metzler, and their daughter Rachel arrived, too. For us, one of the most exciting things ― and the greatest honor ― was that our friends and family from the United States traveled to India to witness our wedding ceremony and just hang out and travel with us. It was one of the most memorable experiences of my entire life. It was particularly special that my mom, Aleta, who had never flown anywhere, and had never been outside the country, boarded a plane and endured a 14-hour flight to India. I maybe should not write” endured,” since she enjoyed every moment and is already daydreaming about her
next trip overseas. I’m so proud of her for stepping outside the box and going on an adventure. The few days leading up to the wedding events are a bit of a blur, since everything happened so quickly, but there was lots
“While I wasn’t the sort of little girl who dreamed of my wedding day, I knew that I wanted it to be eclectic and non-traditional.” of laughter, love and masala chai (hot, milky spiced tea). We couldn’t ask for more, and we’re grateful to our friends and family (old and new) for their help, love and support. >>
February 2013 | ABOUT...Weddings & Special Occasions 9
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In an Indian wedding, there are many traditions and rituals -- some we embraced, others we passed over. The day before the wedding, there was mehendi, a ceremony in which the bride’s arms and feet are covered in intricate henna tattoos. This ceremony took place on the lawn, and was one of my favorite events. All of our close friends and relatives came, and the ladies were dressed in the most dazzling range of colors, like dozens of pretty butterflies, flitting around and lighting on flowers. That night, there was a ceremony called haldi, in which Anmol’s female relatives covered his face hands and feet with turmeric and rose water paste. Afterward, we had sangeet, which traditionally, is a party celebrated by the bride’s and groom’s families separately, but in modern times, is sometimes a blend of both families. Our entire wedding was a harmonious merging of East and West, of modern and traditional, and this party was no exception. It was a lively, spirited evening of dancing, food and drink, and traditional Punjabi folk music. On the morning of the wedding, I was excited, nervous and eager to see Anmol. We had decided to have a traditional Sikh marriage ceremony, called Anand Karaj, which means “Blissful Union”, and as I made my way to the ceremony site, I was filled with an array of happy emotions that perfectly sum up that moniker. Lots of hugs and well wishes, and more dancing and music followed our ceremony. After the wedding, our group had many more adventures. We attended a family member’s wedding, where the Americans danced the night away and became the talk of the town. We caravanned (15 people in three vehicles) to a nearby archeological dig site, toured several forts, and made the long journey from the house to Jaisalmer and rode camels into the Thar Desert to watch the sun rise over the rolling dunes. We created memories to last a lifetime.
10 ABOUT...Weddings & Special Occasions | February 2013
Whether their weddings take place in Arkansas, India or some other far flung destination, I’m certain many brides and grooms harbor regrets about their big day. I have two. The first is that it ended. I’m sure many couples feel that way, but it’s difficult not to when you have such a wonderful time. The second is that my brother, Nathan, and my best friend, Jacina Prater, and her family (who are like my family, too) were unable to make it to India for the wedding. I missed them sorely, but they were all with me in spirit. I’m consoled by that, and the fact that we plan to have a stateside celebration soon. n
about | engagements
Save the Date!
Calendar listings of engagement, wedding and anniversary announcements on the pages of each issue of ABOUT‌the 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. (A phone number must be included for verif ication.)
~ February 16 ~
Whitney Pfeifer and Randy Adkins
Florian, Tribble to Wed
~ March 8 ~
~ April 27 ~
Jamie Dunn and Chris Needham Jenny Vining and T.J. Posey
~ May 4 ~
Kelley Crews and Brent George
Dana Joy Florian and Brandon Cole Alison Parks and Earnest Taylor Tribble, both of Russellville, announce ~ March 15 ~ their engagement and upcoming Jessica Vinson and Wesley Honnell ~ May 11 ~ marriage. The couple will be married Jessica Meyers and Ben Kloosterman at 4 p.m. on Saturday, April 20, 2013, ~ March 16 ~ in the chapel of First United Methodist Audrey Homer and Andy Koch ~ May 25 ~ Church in Russellville. Laura Cotton and Jim Rowland Rebekah Richardson and Jonathan The bride-elect is the daughter of Kerry and Susan Florian of Wilmington, Julianna Root and Steve Gebhardt Brixey Ill., and the granddaughter of Margaret Kathryn Young and Lance Shingleur Black of Baldwin, La. She is a graduate ~ June 1 ~ of Wilmington High School, was played ~ March 23 ~ Stephanie Corbin and Ben Houghton on a scholarship for the Golden Suns Mallory Lawrence and Eli Cranor Women’s Volleyball Team, and earned Ashlee Mabry and Ryan Pepper ~ June 6 ~ a Bachelor of Science in Business Cara Slone and Brock Knight Suzanne Burchett and Garrett Glover Administration from Arkansas Tech University in 2009. In May of 2011 she ~ March 30 ~ ~ June 8 ~ completed a Master of Science degree Caitlin Bagby and Matthew Hammon Amanda Hindsman and Steven Hankins in College Student Personnel, also from ATU. She is presently employed Kara Shirley and Brant Bauman as Director of Career Services for ATU. ~ April 6 ~ Sarah Post and Stephen Borengasser The prospective groom is the son Hilery Wesley and Kyle Hayes of James and LaDonna Tribble of ~ June 17 ~ Conway, and the grandson of George ~ April 13 ~ Kathryn Ramsey and Brian Sammons and Beverly Bible of Tarpon Springs, Darla Bryand and Cullen Anson Fla, and Cleva Bolding of Conway. He Janae George and Aaron Pate ~ July 21 ~ is a graduate of Calaveras High School, Laura Safdie and Kyle Taylor and earned a Bachelor of Science ~ April 20 ~ degree in Agricultural Business from Dana Florian and Brandon Tribble ~ August 3 ~ ATU where he played football for the Randi Rudder and Justin Lowe Allison Hill and Michael Chiuminatto Arkansas Tech Wonderboys on a scholarship. He is employed as a Motor Sara Scallion and Kylen Hawkins Hand for Desoto Drilling, Inc. Friends and family are invited to To have your engagement or wedding published in a future issue of ABOUT Magazine, send the April 20th wedding and to attend your information, photo* and a check for $57.50 to: ABOUT Magazine, PO Box 10176, the reception, which will follow at the Russellville AR 72812, or visit visit www.aboutrvmag.com/forms.html. Word count is Russellville Country Club. The couple limited to 225 words. Deadline is the 15th of the month preceding publication. For additional information, call (479) 970-6628. *Digital f iles are accepted and will be published upon will make their home in Russellville. Photo by Melanie Russell
receipt of payment.
February 2013 | ABOUT...Weddings & Special Occasions 11
about | food
What Makes a Great Bridal Shower? Story by Dianna Qualls, Food Editor
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bridal shower is all about having fun and celebrating. After all, getting married is one of the biggest moments of anyone’s life and it deserves to be celebrated! A bridal shower often includes women from different circles of friends and different generations. It’s a mix of friends and family so be mindful of those differences. Games can be a fun way to break the ice and bring everyone together. They are fun and everyone gets to know each other as well as the bride a little better. There are so many great options out there for bridal shower food. But, if you want the best party, there are a few things to consider when planning the bridal shower menu. You need to know all about the three T’s of planning a bridal shower: Theme, Tastes, and Type of Menu.
Theme
There are all kinds of themes. Themes do affect the bridal shower menu. They can be elaborate, like a Hawaiian luau-style party, or as simple as a color theme.
Tastes
Peoples’ tastes are a very important consideration when planning a menu of any type. For a bridal shower you must consider the bride-to-be’s tastes first. This is a great opportunity to showcase your fancy dishes and equally fancy appetizers it will add interest to the party. But even though peoples’ tastes come first, if you think that the bride and the guests would prefer a simple meal, then that’s the perfect bridal shower menu.
Types of Menu
When you’re planning a bridal shower menu, one of the first choices you have to make is the type of food you’re going to serve -- finger food, or a meal. I personally like finger foods for a bridal shower. It’s easy to have more options with finger foods. And yet the bride may prefer a sit-down dinner, with entrees, main courses, salad, and dessert, where everyone sits down together and shares the moment. This option can be a beautifully-set table, with silver flatware, folded napkins, and elegant crystal glasses can give the occasion a very refined look. I have provided finger food recipes to inspire you for the next bridal shower you are in charge of or just involved with. 12 ABOUT...Weddings & Special Occasions | February 2013
SPICY LEMON-GARLIC SHRIMP
2 lbs. raw Shrimp, deveined, shells on 2 sticks cold unsalted butter cut into pieces 1 tsp. kosher salt 4 cloves garlic, peeled 1/4 c. fresh parsley 1/2 tsp. crushed red pepper 1 whole lemon, juiced Preheat oven to 375 degrees. Rinse frozen shrimp to separate and remove any ice, then arrange in a single layer on a baking sheet. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp. Bake until shrimp is opaque and butter is hot and bubbly. Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan. Thanks to Abbey Crow for this recipe.
ASPARAGUS ROLL UPS
6 slices of bacon 24 asparagus spears, fresh, trimmed 8 oz. pkg. cream cheese, softened 2 T. chives, finely chopped 12 slices white bread, crusts removed 2 T. butter, melted 3 T. Parmesan cheese finely grated, divided Preheat oven to 400 degrees F. Grease a baking sheet. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When bacon is cool, crumble and set aside in a bowl. Place asparagus spears into a large skillet and pour in about one inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside. Place cream cheese and chives into the bowl with bacon and stir to evenly combine. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat. Spread cream cheese mixture evenly to all edges on each slice of bread . Center two asparagus spears on a bread slice, and roll the bread slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese. Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes. Can be refrigerated up to 6 hours if desired, prior to baking.
BAKED CRAB RANGOON
1 can (6 oz.) crabmeat, drained, flaked 4 oz. Neufchatel Cheese, softened 2 green onions, thinly sliced 1/4 c. reduced fat mayonnaise 12 won ton wrappers Heat oven to 350°F. Combine first four ingredients. Place one won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture. Bake 18 to 20 minutes or until edges of cups are golden brown and filling is heated through. Note: For a crispier rangoon pre-bake won ton wrappers in muffin cups in 350°F oven five to seven min. or until lightly browned. Fill with crabmeat mixture and bake six to eight minutes or until filling is heated through.
STUFFED MUSHROOMS
20 large stuffing mushrooms (white button mushrooms) 8 oz. cream cheese, chopped into small cubes 1 lb. bulk pork sausage, (like breakfast sausage or Jimmy Dean’s) 1 bunch green onions, chopped Parmesan cheese (optional) Brown pork sausage and crumble well. Drain sausage from skillet leaving a thin coating of oil. Remove and finely chop mushroom stems. Add mushroom stems and chopped green onion to the skillet that the sausage was cooked in, and sauté until tender. Return sausage to pan with onions, stems and add cream cheese cook over low heat until well blended. Stuff each mushroom cap with the mixture. Top with parmesan if desired. Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water. Q’s-tip: These can be prepared ahead. Line an airtight container with paper towels and place mushrooms in the container. Refrigerate until ready to bake. Place mushrooms on a baking sheet and bake following instructions.
PIG CANDY
10 slices of bacon, about 1 1/4 lb of thick-cut bacon 1/2 tsp. ground cayenne 1/2 c. light brown sugar 1/4 c. pure maple syrup Preheat oven to 350F. In a small bowl, mix together brown sugar and cayenne. Line a baking sheet with a piece of parchment. (This will help with the cleanup.) Place a baking rack atop the lined
baking sheet and lay bacon side-by-side. Coat both sides of bacon with the brown sugar mixture, pressing it into the bacon to be sure it adheres. Bake for 15 minutes, or until lightly golden brown Take bacon out of the oven and coat one side with maple syrup. Place it back in the oven and bake for five to seven additional minutes. After the five minute mark, flip bacon over, coat with maple syrup and return to oven for the last five to seven minutes. Place in refrigerator to harden for an hour. Cut into pieces and eat atop ice cream or by itself.
MEATBALL BISCUITS
poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about two minutes; brush over the top of each sandwich. Bake sandwiches on the preheated oven’s lower rack until tops are golden brown and fillings are hot, about 15 minutes.
FRUIT SALSA WITH CINNAMON CHIPS
2 kiwis, peeled and diced 2 Golden Delicious apples, peeled, cored and diced 8 oz. raspberries 8 oz. blueberries 1 lb. strawberries 2 T. white sugar 1 T. brown sugar 3 T. fruit preserves, any flavor 10 (10-inch) flour tortillas Butter-flavored cooking spray 2 T. cinnamon sugar In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F. Coat one side of each flour tortilla with butter-flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Recipe from Abbey Crow.
1 (12 oz.) can of Pillsbury Golden Layers refrigerated flaky biscuits 10 frozen cooked meatballs 2 sticks of string cheese Grated Parmesan cheese Italian seasoning Garlic powder Marinara sauce Heat oven to 375 degrees F. Separate each of the 10 biscuits in half, and cut each meatball in half. Cut each stick of string cheese into 10 pieces. You should have 20 parts of each. Place one meatball half along with a string cheese piece into the center of a biscuit half. Roll the dough into a ball so that it completely covers the meatball and the cheese. Do this with all 20 meatballs, and arrange them in an ungreased 8- or 9-inch round cake pan. Sprinkle the Parmesan cheese, Italian seasoning, and garlic powder over the meatball biscuits to your liking. Bake the biscuits for 20 to 25 minutes or until golden brown on top. Serve with OREO TRUFFLES marinara sauce on the side. 1 (16 oz.) pkg. Oreo chocolate sandwich cookies, divided 1 (8 oz.) pkg cream cheese, softened BAKED HAWAIIAN SANDWICHES 2 (8 oz.) pkg semi-sweet baking chocolate, 24 Hawaiian bread rolls, split melted 12 thin slices ham, not shaved 12 slices Swiss cheese, halved Crush nine of the cookies to fine 12 thin slices smoked turkey, not shaved crumbs in food processor; reserve for 12 thin sliced provolone cheese, halved later use. (Cookies can also be finely 1/2 c. butter, melted crushed in a resealable plastic bag using 1/4 c. white sugar a rolling pin.) 1/4 c. dried onion flakes Crush remaining 36 cookies to fine 2 T. poppy seeds crumbs; place in medium bowl. Add 1 T. honey mustard cream cheese; mix until well blended. Roll Place a rack into lower half of oven and cookie mixture into 42 balls, about 1-inch in diameter. preheat oven to 400 degrees F. Arrange bottom halves of Hawaiian rolls on Dip balls in chocolate; place on wax baking sheet. (Any a baking sheet. Place a half slice each of paper-covered ham, Swiss cheese, smoked turkey, and leftover chocolate can be stored at room provolone cheese onto each roll bottom. temperature for another use.) Sprinkle with Place top halves onto each bottom to make reserved cookie crumbs. Refrigerate until firm, about one hour. Store sandwiches. Melt butter in a saucepan over low leftover truffles, covered, in refrigerator. heat and stir in sugar, dried onion flakes, Recipe from Allrecipes.com. n February 2013 | ABOUT...Weddings & Special Occasions 13
about | registering
Wedding Registries Gain Popularity
Story by Connie Las Schneider | Photo by Steve Newby
Creating a wedding registry is a fun way for couples to connect during the busy planning period before their wedding. Think of making out a wish list for Santa- times two; but instead of toys, the list includes presents to fit your lifestyle as a married couple! The tradition of wedding registries began almost 90 years in Chicago, when Marshall Field and Company (now Macys) started a registry service so couples could select their favorite fine china, silver and crystal patterns and provide wedding guests with a list of preferences to prevent duplication and unwanted gifts, according to Wikipedia. Going through the registry process with its decisions and compromises can also help couples learn about each other’s preferences and practice their negotiating skills in a fun way. While many couples prefer to register in person, today’s busy and eclectic lifestyles are making on-line and alternative registries such as honeymoon, charity and universal registries increasingly popular, according to web sites like theknot.com. The content of wedding registries have dramatically changed over the years, but the fun of choosing a wishlist is still as strong as ever, said Lynn Murphy, owner of Millyn’s of Dardanelle. “Bridal registries have definitely gained popularity in Arkansas in the past few decades. A lot more couples register today than they did 10 or 20 years ago. I think couples have figured out that a wedding registry makes it easier for their guests to choose because most people have no idea what a couple needs or what their taste is,” said Murphy. Couples themselves have also changed a lot since we began offering this service, said Murphy. Along with the millennial generation, we get second weddings, couples with blended families and people who are getting married at a later age so their needs are different, she explained. The biggest change, however, has been the trend to a more casual lifestyle. “Fewer couples today choose formal china patterns. Out of Millyn’s more than 60 current registries, only three couples picked formal china patterns. Couples might still select two or three dinnerware patterns and décor, but almost all are casual, easy care,” said Murphy. 14 ABOUT...Weddings & Special Occasions | February 2013
Teresa Miner and Lynn Murphy
Besides casual tableware, expensive sterling silverware is not as popular as in the past, said Murphy. “When we opened in 1969, we carried 15 to 20 patterns of silver flatware. Today, almost everyone wants good quality stainless steel so we don’t carry silver flatware. I think today’s couples are just too busy to spend a lot of time polishing silver when they can get something just as beautiful and durable with no upkeep. Home décor and accessories are also popular choices today, so we also carry a wide selection of these items.” At Millyn’s, we try to make registering fun. We give the couple our full attention and all the time they need, unlike large department stores where you have to look for someone to help you or online services where the couple must do all the work themselves. In this way, we can answer all their questions and give them information about their choices,” said Murphy. Murphy also said that the staff at Millyn’s stays current with the latest offerings and makes sure their merchandise is always priced below list price.
“We are lucky to have a large warehouse so we keep up to 160 tableware patterns in stock and we gift wrap for free. We try to offer the area’s best in stock selection and keep our pricing competitive. We try to be very knowledgeable about our products and strive always to give impeccable service.” As the fifth generation of retail merchants in her family, Murphy spent most of her life refining her retail skills. “I guess you could say my family has always had “retail genes” in our bones,” she quipped. Murphy literally grew up in her family’s Dardanelle Mercantile store, which was started in 1883 by her great, great uncles Tom and Millard Boyce who named the original store Boyce Brothers. “The brothers took in my orphaned three- year- old grandfather, Jack Boyce. They gave him a place to live and put him to work in the store. They let him go to school till the end of his fifth grade and then he went to work full time. He eventually bought into the store and finally became the sole owner. After my parents, Mildred Boyce and George Gleason, graduated from Hendrix
College and the University of Arkansas, they married and moved back to Dardanelle and bought into “Big Daddy’s” store which was then The Dardanelle Mercantile Company. My parents worked very hard and practically raised their four children at the store. We carried feed, seed, furniture, dry-goods and groceries and supplied and ran our own meat market. We all helped and had a very real sense that this was a family endeavor,” said Murphy. At the end of the 1950’s, Mildred and George sold the store to the Frank Shays. George devoted his full time to Gleason Hereford Farms and Mildred gave private piano lessons and taught senior English at Ola High School. Their four children all graduated from college. Three became teachers and one became a banker. In 1969, when Murphy was in her 4th year of teaching English at Russellville High School, the retail bug hit mother and daughter again and they decided to “go back to their roots” and put in Millyn’s. The name of the store is a combination of their first names, Mildred and Lynne ”Creating and running Millyn’s as a mother-daughter team was one of the best experiences of my life, said Murphy.
Mildred died in 2005 at the age of 87, working at the store thru her last living day. “Mom could add a three column list of numbers in her head before I could even get them on the adding machine. From a full life in retail, she could just do it,” said Murphy. Today, Lynne works full time at the store. Teresa Miner, a Russellville native and Arkansas Tech graduate, is overall store manager. “Teresa is so good! It’s like having two of me except one of them is younger and taller. I depend on her for so much,” said Murphy. Virginia Young who has worked with Millyn’s for many years is a dear friend and trusted coworker, she added. Murphy’s two sisters also work part time at Millyn’s. Marcy Lawrence is the principal at Dardanelle High School and Dr. Diane Gleason is a professor at Arkansas Tech and they help on holidays and Sundays said Murphy. “Come visit Millyn’s at 124 South Front Street, Dardanelle. We’d love to show you around,” said Murphy. Visit Millyn’s website at http://www.millyns.com. n
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February 2013 | ABOUT...Weddings & Special Occasions 15
Heaven
A Match Made in
Story and photos by Connie Las Schneider
A marriage is a happy occasion but when the blushing bride is 82 and her tall, handsome groom is 77, the event is doubly blessed. Charles Holloway, a widower from Delaware, Ark., and Marcella Melton, a widow from Altus, married on January 19 at St Mary’s Catholic Church in Altus. The wedding was attended by 165 guests with a short wedding ceremony followed by a reception with dinner and dancing at St. Mary’s Lawrence Hall. Carrying white roses, the bride wore a blush colored street length suit with lace camisole and jewelry purchased for her by the groom, who wore a suit and boutonniere. The four wedding attendants were Melton’s two daughters, Michelle Nunnelee and Luann Berry who dressed in black and carried white bouquets, and two sons Randal Melton and Edward Melton who both escorted their mother down the aisle to the music of Pachelbel’s Canon. Holloway, who did not have children from his first marriage, said he was very happy to gain four stepchildren, five step-grand children and six great grand children. Melton’s family also expressed great pleasure that Holloway, whom they call Charlie, had joined their family. “Our relationship is a match made in heaven, or at least in the pursuit of heaven,” said Holloway. The happy couple met at St. Mary’s Catholic Church where they have both been lifelong members in good standing. In fact, both of their deceased spouses are buried in the same church cemetery and Holloway’s and Melton’s first weddings each took place at the church parish. For those not familiar with St. Mary’s Catholic Church, the beautiful stone church with its many stained glass windows and exquisitely painted interior, sits high on a bluff overlooking Altus and the Arkansas River Valley. Devote Catholics, the couple had to go through seven pages of paperwork to get married.”St. Mary’s new priest Father David Bellinghausen wanted to make sure everything was done right and had us contact the Church Diocese office in Little Rock about attending Pre-Cana classes. Pre-Cana is a series of counseling sessions that engaged couples are expected to complete before the wedding. So, I called the Diocese office about Pre-Cana. When the woman I spoke with learned how old we were, she said we did not need to attend Pre Cana after all and we happy about that, said Melton. During the wedding ceremony, Father Bellinghausen gave a homily stressing the importance of connection between people whether they are young or old. “Hope springs eternal!” he said. Melton has a deep family connection to St. Mary’s Church that goes back more than a century. Her grandfather, John J. Sax, helped build the impressive stone church in 1901 and Melton herself was born, raised and lived in Altus most of her life. Holloway also has lifetime family ties in the area and is cousin to the Holloway Peach Orchard family. 16 ABOUT...Weddings & Special Occasions | February 2013
The happy couple actually began their courtship in church, said Melton. “Charles was well known as making the best sauerkraut in the parish and one day before Mass he asked if he could sit in the pew with me. We had casually know each other for many years, and as I had been a widow since 1995 and Charles became a widower in 2011, I said he was welcome to sit when me. Since I was already fond of his sauerkraut, I mentioned that I really liked it. Well, the next week he sat next to me during Mass and brought along a surprise. It was two pints of his sauerkraut. “ I think that sauerkraut pretty much “sealed the deal”, said Melton with a happy laugh.” We match up pretty good and we just have so much fun together-we feel like “recycled teenagers”, gushed Melton, who calls Holloway “darling”. Despite their ages, the couple stays active. Holloway keeps busy with the Knight of Columbus and the St. Joseph Society at St. Mary’s Church and both are active volunteers for the church and the Franklin County Senior Citizen’s Center in Ozark. Melton was the Director of the Ozark Child Development Center from its opening in 1966 until her retirement in 2000. Still active and energetic, Melton takes yoga and “Silver Sneaker” exercise classes to stay in shape. As “recycled teenagers”, the couple also enjoys dancing. “We’ve been trying to stay in pretty good shape to get out there on the dance floor (at the reception). I think we’ll do fine but we’ll have to be careful - we sure don’t want to literally hit the floor,” said the bubbly octogenarian.Not surprisingly, the couple danced several times during their wedding reception, buoyed by the beat of the DJ and surrounded by their friends and loved ones. DJ Scott Schmitz, of LD & P Production noted this wedding had “by far, the oldest bride and groom” he had ever worked for and also said the couple was one of the easiest to work with. “I think couples get some perspective with age. Older brides are much more relaxed. They seem to understand that the purpose of the event is to be married, not to have some kind of perfect fantasy wedding,” said Schmitz. “There is something special about a couple who just wants to be married.” The morning after the wedding, the family got together for a post wedding breakfast and everyone pitched in to clean up the reception hall. “Our family is an exception to the rule because we always work together. We just took Charlie into our hearts and love him so much. He’s one of us now!” said Nunnelee. Nunnelee also noted how much the newlyweds seemed to love and embrace life together. Charlie told me he feels like my mom is his “lucky shining penny” and Mom says he is her all time favorite “teddy bear” because he is always there to give her unconditional love. “We think everything is just perfect,” agreed the newlyweds. The couple plans to divide their time between their two homes, the church they love, gardening, dancing and making sauerkraut. n
Are Late Marriages Easier?
Second marriages between senior partners are becoming more common, whether the first marriage ended in widowhood or divorce. “While a late marriage may or may not be lovelier, it is definitely different from a marriage in one's youth,” said Nancy Kalish, Ph.D, whose journal article on senior marriages is excerpted on her blog “Sticky Bonds" at the Psychology Today website. Child rearing differences and money issues are often cited as problems in early marriages, but when couples marry again late in life, their children are adults, said Kalish. Grown children can feel protective of their parent and worry they will lose their parent’s or grandparent’s attention. If the bride or groom is widowed, the children may also feel disloyal to their birth parent if they approve of the new relationship, she stated. Money problems also differ in late marriages. Many senior couples are retired and while Social Security checks, pensions or retirement savings help those who have them, many elder couples pool resources. This arrangement can cause potential problems of inheritance and beneficiary issues. Some seniors who do not want to
merge assets make arrangements in the will and do prenuptial agreements to pass their separate property to their children after death, according to Kalish. Late marriages have many positive benefits, too, Kalish added. “Some adult children are pleased that their surviving parent has been blessed with a partner for comfort and joy in the autumn of life. There may also be a feeling of relief that mom or dad is getting remarried and ‘the burden of care-taking’ is off their shoulders.” Second marriages between seniors do not usually end because of family disagreements with children or money. According to Kalish's research, this is because older couples can concentrate on the quality of the relationship more closely than younger couples who often become distracted with the demands of working and raising a family. Married seniors often live longer, according to widely accepted research studies. “Life is richer with someone nearby to talk to, laugh with, travel with, and cry with,” said Kalish. Nancy Kalish, Ph.D., an emeritus professor of psychology at California State University, Sacramento, is author of Lost & Found Lovers: Facts and Fantasies of Rekindled Romances (1997 William Morrow Inc, reprinted 2005.) n
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