NOVEMBER 2026
Community
TO BE THANKFUL FOR
KIDS & EDUCATION The Kitchen is a Classroom
WORTH THE DRIVE Sauer-Beckmann Working Farm
FOOD The Season for Seconds
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CONTENTS WHO WE ARE Liberty Hill Digest is more than a magazine— it’s a connector, storyteller, and champion for our community. Since 2020, we’ve shared 550+ stories and mailed 400,000 free copies to keep Liberty Hill informed and inspired. Each issue highlights local people, nonprofits, students, first responders, and city events that define who we are. Our annual Giving Thanks & Giving Back edition and rotating nonprofit column amplify causes that strengthen our city. At our core, we celebrate what’s good, foster connection, and help Liberty Hill thrive—together.
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FEATURED PROFESSIONALS Meet our Pros - industry professionals, business owners, and subject matter experts from leading local companies who share their knowledge and expertise to bring readers practical advice, how-to tips, best practices, and current and emerging trends. To learn more about becoming a Featured Professional, contact info@lhtxdigest.com or 512-746-4545.
IN THIS ISSUE 3 / ASK A PRO • Moore Liberty Buildings 4 / KIDS & EDUCATION • The Kitchen is a Classroom Sponsored by InnerSpace Cavern
6 / WORTH THE DRIVE • Sauer-Beckmann Living History Farm 8 / WHAT MAKES TEXAS "TEXAS" • Beer & Breweries 10 / FOOD • The Season for Seconds 12 / BELLE • Deploy the Hummingbirds PUBLISHER Cathy Payne GRAPHICS & DESIGN Ann Marie Kennon Joni Mozis
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CONTENT Camy Reynolds
Liberty Hill Digest is a Fidelis Publishing Group, LLC publication and a product of AdvocateNewsTX Newspaper. Liberty Hill Digest is published monthly and mailed USPS, free of charge, to homes and businesses in Liberty Hill, TX zip codes. Copyright © 2026 • All rights reserved. •
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Blinded by the Light Deb Lohman Expert in home décor finishing touches, including unique accessories, accent furniture, wall art, rugs, lamps, and gifts. • 512-636-9653 Hall's Roofing & Sheet Metal, LLC Family owned since 1939. Roofing professionals specializing in full-service roof repair, installation, and replacement. HallsRoofing.net 512-864-7579 Moore Liberty Buildings Chad & Amanda Moore Thousands of structures built since 2015.
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WRITERS Ann Marie Kennon Linda A. Thornton
N O V E M B E R 2 0 26 LIBE R T Y HILL DIG E ST
ASK A PRO • CUSTOM STRUCTURES Moore Liberty Buildings • Chad & Amanda Moore Thousands of structures built since 2015. `MooreLibertyBuildings.com • 512-548-6474
HOA and Permits There are myriad great reasons to add a shed to your property. But before you order and put down money, you need to make sure it is allowed on your property. HERE IS WHAT YOU NEED TO KNOW. 1. If you are outside city limits and don’t have an HOA, then no permits or permissions are required. You may have deed restrictions or easements that could restrict your shed placement, so check those. 2. If you are within city limits, all the cities in Williamson and Burnet counties require permits depending on the size of your shed. Liberty Hill, for example, requires a permit for sheds larger than 200 sq ft. Other cities have size thresholds from 120-200 sq ft that trigger the need for a permit. a. If you need a permit, you will need to locate your property survey as you’ll want to verify any easements and building setback lines (how far the shed must be from your property line). b. You must mark the location of the shed on your survey and submit as part of your permit application. c. Impervious cover: This is a technical term for surfaces on your property
that water cannot penetrate. This includes your house, driveways, sidewalks, patios, garage, pools (50 percent of the surface area) and any other hard surfaces. You’ll have to add up all the square footage of your current impervious cover (including your new shed) and compare that to the total square footage of your property. Most cities require your impervious cover to be no more than 40 percent of your total property size. d. If you are adding electrical to the shed, you will need a separate permit. e. If you live in an historic district, often the city will mandate the design and aesthetic features of your building. 3. Is your neighborhood part of an HOA or POA? If so, you will need to obtain permission from your governing committee. a. Again, you’ll need your property survey and mark the location.
b. The HOA will be concerned with how the exterior looks. Paint, shingle color, and sometimes the building materials are usually pre-determined and typically must match your house. They usually require a mockup of what your shed will look like. c. HOAs will often have strict size and height restrictions. Sometimes they require the shed to be built on a slab. 4. If you are both in an HOA and within city limits, you will need a city permit and HOA approval. Just because one entity approves does not mean the other will. Once you are armed with the requirements for your shed, you are ready to go shed shopping! Make sure your shed provider can meet the requirements you need. Some shed builders will take care of the city permitting for you for an additional fee. HOAs typically require the homeowner to apply for approval.
Taking the time to understand what’s allowed will save you time, money and the headaches of unforeseen regulations! N O V E M B E R 2026 L I BER T Y H I L L D I G ES T
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KIDS & EDUCATION
by A nn Ma r i e Ke nno n
The Kitchen Is a Classroom
THANKSGIVING PREPARATIONS OFFER LESSONS IN MATH, SCIENCE, READING, AND A LITTLE FAMILY HISTORY
A
Thanksgiving kitchen has plenty of jobs to go around. Some-
one is counting potatoes, measuring flour, checking a recipe, or figuring out whether one baking dish will feed everyone at the table. Invite a child into that work, and an ordinary holiday task becomes a chance to practice skills that reach well beyond supper. Jennifer Powell, M.S., C-PT, Family and Community Health Extension Agent with Texas A&M AgriLife Extension Service in Williamson County, sees that learning firsthand. Through school programs and monthly family nutrition workshops, she helps children and adults put practical skills to work together. “The kiddos love making salad dressing,” Jennifer says. "Preparing it themselves has helped get children interested in eating salads, giving them a personal stake in what reaches their plates." Texas A&M’s Institute for Early Childhood Development & Education identifies cooking as an opportunity to explore math, vocabulary, science, sequencing, and fine-motor skills and holiday preparations provide plenty of opportunities to put those ideas into practice. 4
MEASURING UP
GROWING CURIOSITY
For younger children, start with counting apples, naming ingredients, or scooping oats into a bowl. Ask which measuring cup holds more and what happens next. Pouring and stirring give small hands practice, while following directions introduces the importance of order and process.
Jennifer also encourages families to begin before the ingredients reach the kitchen. Growing vegetables gives children opportunities to water, observe, and harvest something they helped produce. Grow bags offer an option for families with limited space.
Older children can tackle the numbers behind the meal. If a crumble calls for 1½ cups of cranberries, how much will a double batch need? A recipe serving eight provides another practical problem when 12 people are coming. The lesson can begin at the grocery store. Compare prices and package sizes, check the pantry, and let teens calculate a dish’s cost per serving. Jennifer recently brought that everyday thinking into a workshop she called “Lunchbox Remix,” exploring how families could prepare lunches at home and choose what to include. Reading and science belong at the counter, too. Have a child read a recipe step aloud and explain it. Ask what might happen when butter warms or ingredients are combined, then compare the prediction with the result. Leave room for questions and discoveries.
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“They love watching to see if things are growing,” she says. That interest can expand to the pollinator plants that support a garden. Following food from a growing plant to the dinner table brings nutrition, outdoor activity, and curiosity into the same conversation.
ADDING CONFIDENCE Jennifer also introduces kitchen safety alongside the fun. She uses plastic knives to help younger children practice cutting, showing them
KIDS & EDUCATION
how to keep their fingers clear. Parents should ensure tasks suit each child’s experience and abilities, with plenty of supportive adult supervision. Handwashing and washing produce are also regular parts of her lessons. She encourages children to think about what they have touched and how germs can travel. “Everything you touch can then get on your food and it can make you sick,” she explains. Start with clean hands and work surfaces, keep raw meat separate from ready-to-eat foods, and save tasting dough or batter until it is fully cooked. For a busy holiday cook, begin with one helper and one manageable job. Set aside ingredients to measure and allow time for spills. Mixing a topping or arranging the table gives a child a contribution to point out when everyone sits down.
FAMILY TRADITIONS Thanksgiving preparations can also introduce family history. Ask a grandparent where a recipe came from, write down a handwritten card’s missing instructions, or let a child interview the relative who brings the same dish every year. Jennifer's goal is to involve the whole family in learning. Around the holidays, that can start with the meal already on the calendar—and a place at the counter for someone eager to help.
Little Helpers, Growing Skills Adapt these suggested activities to each child’s abilities and supervise.
Ages 3–5: Wash apples, count
Ages 9–12: Scale a recipe, mea-
ingredients, stir a cool mixture,
sure accurately, and prepare a
and describe what comes first
simple dish with adult guidance.
and next.
Teens: Compare grocery unit
Ages 6–8: Measure oats or
prices, calculate cost per
flour, compare cup sizes, read
serving, and coordinate a dish’s
short directions, and help set
preparation with the family’s
the table.
meal schedule.
COUPON EXPIRES NOVEMBER 2026
N O V E M B E R 2026 L I BER T Y H I L L D I G ES T
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by A nn Ma r i e Ke nno n i m a g e c re di t s Fa c e book/ Sa u e r-Be c km a nn L ivi ng H i s tor y Fa r m
WORTH THE DRIVE
Family Time, Farm Style
SAUER-BECKMANN LIVING HISTORY FARM An Old-fashioned Outing with a Thanksgiving-Bonus
Before Thanksgiving dinner reaches the table, someone has to grow, gather, preserve, and prepare the food. A visit to Sauer-Beckmann Living History Farm gives those familiar tasks a fresh sense of wonder—and gives families a good excuse to spend a November day together in the Hill Country.
A
t Lyndon B. Johnson State Park & Historic Site near Stonewall, just over an hour drive from Liberty Hill, the farm portrays German heritage life in 1918 Texas. Rangers and volunteers in period clothing carry out household and agricultural work, answering questions as visitors explore. For kids, the appeal is in watching ordinary work happen in unfamiliar ways. Depending on the day’s chores, visitors may see animals being fed, eggs gathered, butter churned, or a meal prepared entirely from scratch on a wood-burning stove. Gardening, knitting, and seasonal food preservation are also part of the farm’s routines. The activities change with the work that needs doing, giving each visit its own rhythm.
WHEN YOU GO Tours are self-guided, so families can linger over whatever catches their attention. Curious kids can ask how a tool works or where an ingredient comes from, while grandparents may recognize something from their own family stories. It is a welcome engagement to give family members a mission to find 6
N O V E M B E R 2 0 26 LIBE R T Y HILL DIG E ST
an unfamiliar household object, notice a task that would have been a kid's responsibility, or choose one question to ask a ranger or docent. The setting, too, has a history of its own. Johan and Christine Sauer settled the property with their children in 1869 and the Beckmann family acquired it in 1900. Many improvements were added to the property thanks to a prosperous cotton crop in 1915. The state opened the preserved farm to visitors in 1975 and its buildings and daily routines provide a glimpse of the ingenuity and effort that supported households more than a century ago. All of that makes November an especially great time to visit. Conversations about meals, family traditions, and gratitude come naturally when children can see the work behind everyday necessities. Ask how food was kept before modern refrigeration, how families prepared for winter, or what happened when clothing needed repairing. Those questions can turn into lively discussions on the drive home—and perhaps a few new questions for relatives at Thanksgiving.
WORTH THE DRIVE LYNDON B. JOHNSON PARK Starting at the visitor center is a useful way to get oriented and ask about that day’s activities. Inside the center, visitors are introduced to the people and landscape that shaped Lyndon Johnson's life before politics and the White House. Then, beyond the farm, the park has 1.2 miles of trails, with routes passing historic cabins and pastures with Texas longhorns and American bison. Children can also pick up a Junior Ranger journal, adding another activity to the outing. Families are encouraged to pack a picnic and make time for lunch at one of the park's picnic areas, which include tables, restrooms, and a small playground. Staff recommend comfortable walking shoes, layers, and water bottles. Families should also plan to use restrooms and fill water bottles before heading to the farm as the living-history area has no restrooms or water fountains.
SPECIAL EVENTS Thanksgiving weekend brings a special invitation. On Saturday, November 28, the farm’s free “Deck the Halls” event runs from 10am to 2pm. Families can learn about traditional Christmas preparations, including stringing popcorn, making wreaths from local cedar, and dipping candles. The event is come-and-go, and all visitors must check in at the visitor center first. It is an appealing way to spend time with visiting relatives, enjoy cooler-weather exploring, and bring home ideas for handmade holiday decorations. Along the way, children may discover that a day filled with chores can also be a day filled with stories.
WHEN YOU GO Park entry and farm tours are free; donations are welcome. November farm hours: 10am–4pm CLOSED Tuesday, November 24, and Thanksgiving Day Thursday, November 26.
“Deck the Halls” November 28, 10am–2pm; free admission. Check current park alerts and event details before traveling. Activities vary with daily and seasonal chores; visitor participation in chores is not promised.
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WHAT MAKES TEXAS "TEXAS"?
LIQUID ASSETS
by L i nda Th or nto n
THE BOOMING BUSINESS OF BEER From indigenous tribes brewing fermented beverages from local plants and grains to European heritage, to the creative focus of craft beers, beer has become a staple of Texas culture and commerce. ONE LONG POUR In the early days of European settlements, Spanish missionaries brewed most of the beer. As demand grew, so did the need for commercial breweries. Lone Star Brewery was established in 1884, followed by the Pearl and Spoetzl—a.k.a. Shiner—breweries, all of which played a significant role in the growth and development of the state’s economy.
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When German, Polish, and Czech immigrants arrived in Texas, they settled in the Texas Hill Country, where the natural limestone springs matched the brewing conditions of their homeland. They introduced new lager techniques, old-world recipes, celebrations such as Oktoberfest, and biergartens— community spaces that welcomed families and hosted music and polka dances. This strong European heritage made it possible for Texas’ beer industry to survive the competition of national breweries and the 1919 Prohibition law. Some of the breweries were able to remain open during Prohibition by introducing “near beer” with a lower alcohol content. Once Prohibition was repealed, breweries reopened and sprang back into business.
WHAT MAKES TEXAS "TEXAS"? THE MODERN AGE The modern American craft beer movement gained momentum in the 1970s, as small, independent brewers drew inspiration from European traditions and experimented with distinctive styles and flavors. Their creativity helped introduce drinkers to a broader appreciation of beer’s craftsmanship and variety. In Texas, changes in state law helped that movement take root. The legalization of brewpubs in 1993 allowed brewers to make and sell beer directly to their customers. Twenty years later, another round of reforms expanded those opportunities: qualifying production breweries could sell beer for customers to enjoy in their taprooms, while brewpubs gained the right to distribute beyond their own premises. Together,
these changes opened new paths for small businesses to reach beer lovers across the state. The results represent a substantial contribution to the Texas economy. According to the Texas Craft Brewers Guild’s 2025 figures, the state had 420 craft breweries, ranking sixth nationally. The industry supported more than 23,000 jobs and generated approximately $4.6 billion in economic impact—the third-highest total in the country. A spirit of collaboration runs through the business, with brewers sharing knowledge, resources, and ideas that help strengthen the wider craft beer community. That combination of craftsmanship and entrepreneurship has also found a place in the classroom. At The University of Texas at Dallas, a graduate
course examines the craft brewing business from financing and production to marketing, distribution, and regulation, giving students a practical look at what it takes to turn a passion for beer into a livelihood.
WHICH BREW IS FOR YOU? Almost every beer belongs to either the ale or the lager category. Ales are top-fermented. The yeast rises to the top of the liquid after fermenting at warmer temperatures. This produces bold, complex, fruity, and spicy flavors. Lagers are bottom-fermented. Cooler temperatures cause the yeast to settle to the bottom, followed by a cold conditioning period. They are known for their clean, crisp flavors and smooth finish.
RAISE A GLASS! Alongside the big, nationally recognized brands like Anheuser-Busch, Miller, Coors, and Modelo, craft brands have gained prominence, as they celebrate the combination of Texas traditions with modern innovation: Spoetzl Brewery in Shiner is the largest Texas craft brewery, and SHINER BOCK—a dark amber lager—is the most famous and widely distributed brand.
Houston’s Saint Arnold Brewing Company’s crisp German Style FANCY LAWNMOWER is a classic favorite.
LONE STAR BEER in San Antonio, a classic-style lager, is known as “The National Beer of Texas.”
512 Brewery in Austin features its dark, rich PECAN PORTER, using locally grown Texas pecans.
Pinthouse Brewery’s ELECTRIC JELLYFISH from Austin and YELLOW ROSE from Lone Pint Brewery in Magnolia, both IPAs, are consistently top-rated.
A THIRST FOR COMMUNITY Dimly lit dive bars with their sticky floors have been reinvented into sunlit community spaces. A modern twist on the European beer garden, these social hubs have become our modern town squares. Large patios and open lawns provide ample space for children and dogs. Play areas and games offer a friendly atmosphere. Onsite food trucks, restaurants, and weekend afternoon events allow for adult socializing that welcomes families. N O V E M B E R 2026 L I BER T Y H I L L D I G ES T
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FOOD
The Season for Seconds
By November, even Texans are ready to turn on the oven. The evenings arrive a little earlier, the kitchen windows fog up, and supper feels like a good reason to settle in. This is the season for pulling an extra chair to the table, passing generous helpings, and letting the conversation linger. Whether you’re feeding a houseful of holiday guests or gathering your usual crew on a quiet Sunday, a warm meal makes room for a little gratitude—and gives everyone a reason to stay awhile.
CRANBERRY-BALSAMIC POT ROAST • A Hearty Supper with a Little Holiday Flair • 4 garlic cloves, minced
• 3 tbsp packed light brown sugar
• 1 tbsp tomato paste
• 1 teaspoon dried thyme
• ¼ cup balsamic vinegar
• 1 small sprig fresh rosemary
• 2 tbsp olive oil
• 2 cups low-sodium beef broth, plus more if needed
• 1 bay leaf
• 2 large yellow onions, cut into thick wedges
• 1½ cups fresh or frozen cranberries, divided
INGREDIENTS
• 3-4 lbs boneless beef chuck roast • 1½ tsp kosher salt, plus more to taste • ½ tsp freshly ground black pepper
Heat oven to 325°F. Pat roast dry and season all over with salt and pepper. Heat olive oil in large Dutch oven on medium-high. Brown roast on all sides, allow 4–5 minutes per broad side and transfer to a plate. Reduce heat to medium. Add onions and cook 5–7 mins, stirring occasionally. Add garlic and tomato paste; cook 1 minute. Pour balsamic vinegar and scrape up browned bits from bottom of the pot. Stir in broth, 1 cup cranberries, brown sugar, thyme, rosemary, and bay leaf. Return roast and accumulated juices to the pot. Liquid should cover 1/3 to 1/2 of the beef; add broth if needed. Bring to gentle simmer, cover tightly, and transfer to oven. Braise for 3–4 hours. Begin checking at 3 hours: a fork should enter easily, and meat should pull apart with little resistance. If it still feels firm, cover and continue cooking, checking every 30 minutes. Add remaining ½ cup cranberries for final 30 minutes of cooking. Splash more broth if the pot looks dry. 10
N O V E M B E R 2 0 26 LIBE R T Y HILL DIG E ST
• 1 tbsp cornstarch mixed with 1 tbsp cold water, optional
Transfer roast to a platter and loosely cover. Discard rosemary stem and bay leaf. Skim excess fat from the braising liquid. Simmer on stove top 5–10 minutes to concentrate the flavor. For thicker gravy, stir in the cornstarch mixture and simmer 2–3 minutes. Taste and adjust salt and pepper. If gravy is too tart, add brown sugar a teaspoon at a time. Pull beef into generous pieces and spoon the onions, cranberries, and gravy over the top. Serve with mashed potatoes and roasted carrots or green beans. Make-ahead tip: Prepare a day ahead and refrigerate beef in its gravy. Remove the chilled layer of fat, then reheat gently, covered, adding a splash of broth as needed. Chef’s note: Use fresh or frozen cranberries, not dried cranberries or canned cranberry sauce. Choose a chuck roast with visible marbling for the most tender result.
FOOD APPLE, SAUSAGE & CHEDDAR BREAD PUDDING • Ready for a Cozy Brunch • • • • • • • • • • • •
2 tbsp butter, divided 1 lb bulk pork breakfast sausage 1 medium yellow onion, diced 2 medium apples, cored and cut into ½-inch pieces 1 tbsp chopped fresh sage, or 1 tsp dried rubbed sage 10 c day-old sturdy bread, cut into 1-inch cubes, about 1 lb 2 c shredded sharp cheddar cheese, divided 6 large eggs 2½ c whole milk ½ c heavy cream ½ tsp kosher salt ½ tsp black pepper
Heat oven to 350°F. Grease deep 9-by-13-inch baking dish with 1 tbsp of the butter. In large skillet over medium heat, cook sausage, breaking bite-size crumbles, until browned and cooked through. Transfer to large mixing bowl. Drain skillet, leaving about 1 tbsp drippings. Add remaining butter and onion to the skillet. Cook 4-5 mins, until softened. Add apples and cook another 4-5 mins, stirring occasionally, until beginning to soften but still holding their shape. Stir in sage, then remove from heat. Let cool slightly. Add apple mixture, bread cubes, and 1½ cups cheddar to the bowl with sausage. Toss gently, spread evenly in baking dish. Whisk together eggs, milk, cream, salt, and pepper. Pour evenly over bread mixture. Press bread gently into liquid with
a spatula. Let stand 20 minutes so bread can absorb the custard. Sprinkle with remaining ½ cup of cheddar. Cover loosely with foil and bake 20 minutes. Remove foil and bake 25-35 minutes, until top is golden and center is set. Thermometer inserted into the center should register at least 160°F. If top browns before center is ready, loosely cover with foil. Let stand 10 minutes before cutting into generous squares or spooning onto plates. Note: Honeycrisp and Granny Smith apples both work well; peeling is optional. Choose a sturdy French, Italian, or sourdough loaf. If your bread is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for 15–20 minutes before beginning the recipe.
CRANBERRY-APPLE CRUMBLE WITH ORANGE & OATS • A Great Finish FILLING
Heat oven to 375°F. Lightly butter deep 9-inch-square baking dish with a capacity of at least 2½ quarts.
blender, work the butter into the dry ingredients until the mixture forms coarse crumbs with some pea-size clumps.
• 1½ cups fresh or frozen cranberries
In large bowl, combine sugar, flour, cinnamon, and salt. Add apples, cranberries, orange juice, and zest. Toss until evenly coated, then transfer to baking dish.
Scatter crumble evenly over fruit. Place dish on rimmed baking sheet to catch drips. Bake 45-60 mins, until topping is golden brown, filling bubbles near the center, and apples are tender when pierced with a knife. If topping browns too quickly, cover loosely with foil.
• 6 medium apples, about 2½ pounds, peeled, cored, and sliced ¼ inch thick • ⅔ cup granulated sugar • 2 tablespoons all-purpose flour • 2 tablespoons orange juice • 2 tsp finely grated orange zest • 1 teaspoon ground cinnamon • Pinch of salt
CRUMBLE
• 1 cup old-fashioned rolled oats • ¾ cup all-purpose flour • ½ cup packed light brown sugar • ½ teaspoon ground cinnamon • ¼ teaspoon salt • ½ cup cold unsalted butter, cut into small cubes • Vanilla ice cream, for serving, optional
In another bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Add cold butter. Using fingertips or pastry
Let stand 20 minutes to allow juices to thicken. Spoon into bowls and serve warm, with vanilla ice cream if desired. Honeycrisp, Braeburn, and Granny Smith apples work well; frozen cranberries can go straight into the filling without thawing. Use rolled oats rather than steel-cut oats for the topping.
N O V E M B E R 2026 L I BER T Y H I L L D I G ES T
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BELLE CHIMES IN
I
IN CASE OF EMERGENCY, DEPLOY HUMMINGBIRDS
know considerably more about the Marvel Cinematic Universe than a woman my age really should. On the other hand, I now completely understand Sheldon and Leonard spending hours debating whether anyone other than Thor (and Steve Rogers) could conceivably pick up his hammer. These are important questions once you have enough useless information stored in your brain—and enough time on your hands. As a newly-minted widow with no one beside me to discuss “whodunit” during every procedural show, I have been watching a LOT of understandably unromantic television. Somewhere along the way I created a busy little virtual universe of "company" all my own. The Avengers live in it. So do Jack Reacher, Sherlock Holmes, Shawn Spencer, the gang from The Big Bang Theory, Tony Stark, and Harry Potter, among many others. I am currently working out whether the Immortal Iron Fist could punch a Dementor, or positing that Frank Castle would have outmaneuvered Ellen Ripley and saved the Marines on the Nostromo. Change my mind! But if Danny Rand could get his hands on some Ant-Man Pym particles, theoretically he could make a Dementor veeeery, very small. This would diminish its ability to suck the joy out of life and reduce its effects to something more akin to mild seasonal depression. I often muse that all this information might someday save the world. Perhaps aliens arrive and scientists try communicating with them with radio waves and prime numbers, only to discover the spacecraft repeatedly banging itself against the International Space Station. Fortunately, NASA would realize there's a loony lady in Texas who has functional knowledge of space-time and cardinals. “Deflect the spacecraft 32 degrees aft,” I would tell them. “It's fighting its reflection.” The banging would stop and humanity would be saved. You're welcome. But, before anyone starts recommending actual grief therapy, consider this: Thanksgiving is coming. And it's an election year. Which means sometime between the blessing and the pumpkin pie, Uncle Pot-stirrer is going to point at someone with his fork and say: “You know what's really wrong with this country...” Dear Readers, I have been training for this for years. I have watched Elementary four times, Timeless three times, The Andy Griffith Show and The Big Bang Theory often enough that I probably qualify for Mayberry residency and an honorary degree from CalTech. I have accumulated historical foot12
by A nn Ma r i e Ke nno n
N O V E M B E R 2 0 26 LIBE R T Y HILL DIG E ST
notes, scientific curiosities, fictional trivia, and completely useless facts that are, at any given moment, all open mental tabs. But perhaps I've been preparing for a more plausible emergency—Thanksgiving dinner. So, in the spirit of familial harmony and getting through dessert without anyone storming out of the house, I offer the Belle's Thanksgiving Diversion Starter Kit. When Uncle Pot-Stirrer starts explaining what's wrong with America, ask him if he knows why the Hindenburg actually crashed. If someone attempts a rebuttal, immediately inquire whether Harry Houdini might have visited (and escaped) Chicago's Murder Castle in 1893. If someone says, “Well, actually—”, deploy hummingbirds. Their finger bones are shorter than their arm bones, which is how they can fly backwards. Still not working? “Do you think Wilson 'Kingpin' Fisk would qualify for Dexter Morgan's code?” ought to buy you 20 minutes. And if your family is anything like mine, there will be at least one teenager at the table capable of supplying emergency backup material. “Jack! Random TikTok challenge — GO!” The truth is, maybe that's part of why I keep returning to the same television shows in the first place and have recently added morally questionable superheroes. They are the comfort food of television. I know these people, their peculiarities, who's going to annoy whom, and how the arguments end. Come to think of it, that sounds an awful lot like my Thanksgiving table. Every year we gather the same recurring cast of characters. Somebody tells the same story, brings the same casserole, and inevitably starts the debate everyone knew was coming. We've seen this episode before and we come back anyway because these are our people. Maybe we don't have to settle every argument, correct every opinion, or defend every position over mashed potatoes. There is an entire fascinating universe available to us, full of black holes, squirrels, Hogwarts, superheroes, and a million other things we haven't learned yet. For one afternoon, we could talk about literally any of them. And should things become truly desperate, I have 12 seasons of Frasier, several pies, Star Wars crossovers, and enough completely useless information to keep everyone distracted until Christmas. If that doesn't work, eventually something will fly into a window and I'll know exactly what to do.
Fall for our festive SEASONAL DÉCOR for your ho ho home Free POWERVIEW
BLINDED BY THE LIGHT is your
AUTOMATION shades on and blinds!
select
Christmas Destination
stop in for details
SHOP SMALL GIVE BIG!
LIBERTY HILL
Christmas Stroll
BLINDED
DEC 5TH 10am-6pm
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