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y r r e M s a m t s i r Ch Recipe Issue 2013

Light Up a Life

Holiday Lights for Health

Give more than a gift this holiday season! Honor or remember a loved one, friend, co-worker or business associate through a tribute gift to the Morristown-Hamblen Hospital Foundation. It is a meaningful way to celebrate this holiday season…one light at a time. Your tribute gift will be represented through hundreds of tribute lights and holiday decorations outside the main entrance of Morristown-Hamblen Healthcare System to celebrate those who light up our lives. We will share your generosity by sending special honorarium or memorial cards to whomever you designate when you make your gift.

Contact the Morristown-Hamblen Hospital Foundation at (423) 492-5602 for more information.


Proceeds benefit the


kate spade

Brighton ♥



cinda b


spartina 449

Rowena’s Downtown, Morristown • 423.581.0600 | 162 W. Broadway, Jefferson City • 865.471.7848

R ed Ve lvet & Crea m Ch ee se CUPCAKES

Ashley Archer

with Eli and Abram 2 c self rising flour 3 tbs cocoa 3/4 c oil 1 1/2c sugar 2 eggs

1c buttermilk 1 tsp vanilla 1 tsp vinegar 1 1oz bottle red food coloring

Cream Ch ee se Icing

Preheat 350. Soft flour and cocoa. Cream oil and sugar. Add eggs one at a time. Beat wel l. Add oil, buttermilk, and red food coloring. Mix wel l. Add vinegar and vanilla. Mix well. Bake in a 9x13 pan for 30 minutes or in cupcakes for 20. Check center to make sure they are done. Once baked, boil 3/4c milk and 1/2 c sugar on stove. Remove from heat and pour over cak e. Puncture holes in cake. For cupcakes, using an injector works best so it doesn’t run over the cupcak e liners.

Leslie Brooks Publisher/Design/Advertising Phone: 423-714-7044

1 c salted butter softened 1/2 c shortening 16oz cream cheese softened 4 lb powdered sugar 2 tsp vanilla

Blend butter and cream cheese. Add shortening and mix well. Slowly add powered sugar until well blended. Add vanilla till smooth. Yields enough for a large 3 level cake or 2 dozen cupcakes with tall, piped icing. Can hal f for smaller recipes.

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Volume 7 Issue 5

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ffins 8 medium sized cornbread mu 6 slices whole wheat bread 8 oz. Turkey or pork sausage 1 ¾ c. chopped onions 1 ¼ c. chopped celery 3 eggs th 2 cans low sodium chicken bro 1 c. Evaporated Milk ¾ tsp. Poultry seasoning ½ tsp. black pepper 1 ¼ tsp. red pepper 1 ¼ tbsp. Parsley ¼ tsp. paprika

Charlotte Bise

Sa u sa g e & Corn brea d

(Preheat over – 350) s and bread. In a large bowl, crumble muffin until transparent. Sauté onion &celery in 1 tsp. oil sausage dry with Brown sausage and drain. Pat e. paper towel and crumble mixtur


sausage Mix onion, celery and crumbled 2 eggs k, in a bowl. Mix – Evaporated mil broth. (slightly beaten) and Chicken stand until Let e. tur Pour over bread mix mixture e sag liquid is absorbed. Add sau and spices. Stir well. e for Spoon into greased pan and bak 50 – 60 minutes at 350. out, If dressing looks like it is drying cover during baking.

Ashley Lodge

Sca ndina via n Wreath COOKIES

Leslie Pratt

Ooey Gooey

Caramel Pie (O’Charley’s Copy)

3 Cups Frosted Flakes 1 Box of Red Hots or M&M’s (or both!) 1 Bag of Marshmallows 1 Tube of green food coloring 1 Sheet of wax paper Melt marshmallows using double boiler or saucepan on low. Do not microwave. When they have started to melt, add frosted flakes, mix well with wooden spoon. Once mixed, add the green food coloring, and stir. Remove pan from heat, allow mix to cool for 10 mins then form with your fingers into wreaths, or bunches of holly and place on the wax paper. Before they dry place red hots or M&Ms to give the appearance of berries or baubles. Place in freezer to cool for about an hour and presto! Fun treats for the whole family or to share with your neighbors!

1 Graham cracker crust 2 cans sweetened condensed mil k 1 tub cool whip, softened 1/2 C pecans, chopped 3/4 C semi-sweet chocolate chi ps 1. Pour both cans of sweetened condensed milk into a double boiler 2. Cover with a lid and heat the milk over low heat for 1 1/2- 2 hours or until the sweetened condensed milk reaches a nice golden caramel color. You do not need to stir, but I did because I was excited about making thi s and wanted to feel like I was ‘doing’ something :) Check the level of water in the double boi ler in about an hour, add more if necessary. 3. Pour the sweetened condensed milk (now caramel!) into the graham cra cker crust. 4. Allow the pie to cool in the ref rigerator. 5. Once completely cool top wit h cool whip. Top with chopped pecans & cho colate chips.

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3/4 cup of butter 1(20oz) can crushed pin eapple 1(20oz) can blueberry pie filling 1 box of yellow cake mix 1 1/2 cup chopped walnu ts

Preheat oven 350 Butter a 13 x9 casserole dish. Melt 3/4 cup of butter. Pour pineapple with juice in dish evenly . Spread blueberry pie fill ing on top of pineapple . Sprinkle part of your ch opped walnuts on top of blueberry pie filling. Cover with dry cake mix. Top with rest of chopped walnuts. Drizzle with melted butte r, bake for 35-45 mins.

Robin Jarnigan

Pin ea pple Blu e be rry CRUNCH CAKE


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423-273-0386 • 423-586-5464 - P.O. Box 1915 Morristown, TN 37816 • TN Charter 990

1 box chocolate cake mix 2 boxes choc. pudding mix 2 tubs Cool whip 1 pkg chopped pecans Salted Carmel sauce

Prepare cake mix and pudding as directed. Refrigerate pudding until set. After the cake is cool cut into small squares. Choose a deep clear bowl and begin layering starting with the cake. Be as neat as possible so your layers will look nice. After the cake layer add a about 1/4 of the pudding and then more cake. Next add about 1/4 of the Cool whip. Continue this until you have filled your bowl and end with the Cool whip. Sprinkle with nuts and drizzle with carmel. Carmel Sauce 1 cup sugar 1/4 cup water 3/4 cup heavy cream 4t butter

Place sugar and water in saucepan, turn on heat. Whisk and bring to a boil. Do not stir. When the color changes to a caramel brown color remove from heat and add cream. Will bubble so be careful. Whisk in butter and add sea salt or kosher salt to taste and cool. Ice cream topping can also be used.

Lampwork Artist (423) 839-1635

Donita Lawson

Chocolate Pe ca n Trifle

& Salted Carmel Drizzle Jana’s School of GYMNASTICS, DANCE & CHEERLEADING

585-2026 • 430 South Cumberland

Becky Wright with nieces,

Emme & Ericka Haag



2 sm boxes strawberry Jello 1 - 16 oz frozen, sliced strawberries 2-3 bananas, mashed 1 - 15 1/2 oz can crushed pineapple, drained. Mix dry jello into 2 cups boiling water. Add frozen strawberries, stir well. Add mashed bananas and pineapple. Chill 8 hrs before serving. Serve with cool whip, if desired.

Darlene M Hipsher

ot Cocoa R ed Velveset H Whipped Cream

with Cream Yields: 4 servings


4 cups whole milk 1 dash of water ps 3/4 cup semi-sweet chocolate chi ar 1/4 cup of sug 1 tsp. red food coloring 1 cup heavy whipping cream , room temperature 2-4 tbs. whipped cream cheese heavy cream and In a stand mixer, combine the with the whisk sugar. Whip on medium speed t before peaks Jus attachment for 2-3 minutes. ther 2 minutes. ano form, add cream cheese, whisk Do not to over Add more cream cheese to taste. a saucepan, heat the whip or you’ll have butter! In splash of water and milk over medium heat. Add a ring. When almost chocolate chips, constantly stir ng and stir. When melted, add the red food colori with whipped cream. melted pour into mugs and top

How to Bri n e & Coo k TURKEY

Yvonne Wheeler The turkey needs to be started about a week before Thanksgiving by purchasing the turkey and letting it day before thaw in the refrigerator. On Sun g liquid. The Thanksgiving, prepare the brinin box of chicken ingredients are 1 cup of salt, 1 flakes, 1 broth, 1 tablespoon of red pepper ce, 3 bay leaves. tablespoon of worchershire sau pot and then Bring all of this to a boil in a big a turkey cooking let it cool….Place the turkey in bag and add the liquid and put it back in the fridge until Wednesday night.

Cooking the turkey...

its brine, dry it After taking the turkey out of ature. Inside well and let come to room temper rtered, two the cavity, put two lemons qua d of garlic split onions quartered, a whole hea in half, 2 sprigs of thyme, rosemary and sage. Truss the bird up well.

t have come to Then take 2 sticks of butter tha shly chopped room temperature and add fre Very generously thyme, rosemary and sage to it. the skin and spread the herbed butter under sure there is a lot then all over the outside. Make ist. of it so the turkey will stay mo lic powder, salt Make a dry rub of paprika, gar top of the butter. and pepper and sprinkle it on oven for 2 hours. Put the turkey in a 375 degree the temp to Take the turkey out and reduce r the turkey, but 250 degrees. Put some foil ove ch the turkey so it make VERY sure it doesn’t tou doesn’t burn the skin. Put it back in the oven to slow Get up early the next morning and remove the foil and then baste the turkey for 20 minutes the last 2 hours of cooking time. Take the turkey out and cover it with the foil again and set it side for about an hour before carving.

roast overnight.

Becky Rehorn

Apple Pe ca n Corn brea d DRESSING

Cornbread Base (cooking time 30 - 45 minutes): 3 Cups Self-rising Corn Meal 2-3 Cups Buttermilk 1/4 Cup Sugar 1/2 Cup Melted Bacon Grease In a large mixing bowl, add corn meal and sugar - stir to combine. Then, add enough buttermilk to create medium-runny batter. Add melted bacon grease and mix well. Let the batter mixture rest for at least 30 minutes. Preheat oven to 375 degrees. After the batter has rested (this allows the corn meal to ) rehydrate and the batter to thicken iron 9” ned pour into a well-seaso skillet . Bake for 30-45 minutes, or until top of cornbread is browned. e Cooking times may vary due to typ ead nbr cor e Onc e. of oven and altitud is cooked, take out of oven and turn out onto a wood board, wire rack or plate and let cool.

utes - cooking time 30 minutes)

Dressing Recipe (prep time 30 min

Corn Bread Base (the whole round) 2 Sticks Unsalted Butter 2 Large Onions (chopped) 2 Cups Celery (chopped) 3 Tbsp. Dried Sage 2 tsp. Dried Thyme Leaves

if your iron skillet is new, melt bacon grease in it prior to pouring in batter, this will help the cornbread to not stick and will help season the iron for future use!

2 Winesap Apples 1 Cup Pecans (chopped) Chicken Broth Salt Pepper s Optional Ingredient: Dried Cranberrie

n bread base and set aside. In a large mixing bowl, crumble cor onions and celery. Saute’ ter. Once the butter is melted, add but add let, skil ck -sti non e larg a In on top of the cornbread base. and celery. until onions are transparent. Pour me and stir into cornbread, onions thy and e sag d drie add e, bas ead To the cornbr n). Add to cornbread es (small like the size of a pinto bea Peel and chop apples into small piec mixture. ture. Mix together. Chop pecans. Add to cornbread mix ky). runny – not dry, but wet (almost stic not – wet e tur mix ke ma to th bro Add enough chicken like. more sage, time and cranberry if you Add salt and pepper to suit and add degree oven. Let dish and place into preheated 350 ing bak s glas 13 x 9 a into e tur mix dressing). Place leave into long as this will dry out the n’t (do d wne bro tly ligh s ome bec bake until top

Presley Vaught’s

Million Dolla r PIE

milk 1 can sweetened condensed ple (drained) 1 20 oz can crushed pineap 1 tub Cool Whip 1 cup crushed pecans 1/4 cup ReaLemon juice sts 2 9� graham cracker pie cru milk for 2 Beat sweetened condensed t 2 more minutes, add cool whip & bea lemon juice minutes. Then add 1/4 cup d pineapple & & beat until it thickens. Ad cker crusts & pecans. Fill the graham cra *Enjoy* let chill in fridge 2-3 hours.

Crock Pot


Ethan, Aaron and Tammy Corbin

1 can 14 oz sweetened conden sed milk 1 1/2 cups heavy whipping cre am 6 cups milk 1 1/2 tsp vanilla extract 2 cups chocolate chips (depends on your liking...dark, white or milk chocolate. Any kind works!) Directions: Add milk, whipping cream and vanilla extract to crock pot and stir. Add chocolate chips to crock pot and mix in. Cover and heat on low setting for 2 hours. Stir occasionally. Serve and top with whipping cream or marshmallows

Dana Ferguson with granddaughter

Harlyn Helfenberger

Mom’s Pound Cake

Leslie Pratt Robyn Rutledge Mammaw Thompson’s

Old Fa shion ed

Boiled Custard (Crème Anglaise for you city folk)

2 sticks butter 3 cups sugar 6 large eggs 3 cp all purpose flour 1 carton heavy cream

2 tsp vanilla extract 2 tsp butter flavoring 1 tsp lemon extract 3/4 cup powdered sugar

Soften butter. Cream with sugar. Add eggs, one at a time, mix well by hand after each. Add flour, one cup at a time, alternating with whipping cream. Add flavorings. Pour into greased and floured tube pan. Bake at 300 degrees for one hour and forty minutes. Remove from oven and let cool in pan. Turn out on cake plate and sprinkle with confectioners sugar.

1/2 Gal. Whole Milk 6 Eggs, well beaten 3 c. White Sugar 3 T. Flour (I leave this out) 4 T. Vanilla Combine milk, eggs, sugar, and flour. Cook over med heat, stirring con tinuously until thickened. Be sure to heat slowly so as not to “cook” the eggs. Add vanilla, and chill. Wonderful served over Rum Cak e or served alone with whipped topping.

Carla Gulley

Cran be rry Bliss BARS BLONDIE LAYER: 1 1/2 sticks salted butter, cubed 1 1/2 cups light brown sugar 2 large eggs 3/4 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1/2 cup dried cranberries 6 ounces white baking chocolate, coarsely chopped FROSTING:

8 ounce cream cheese, softened 1 cup powdered sugar, sifted 6 ounces white baking chocolate, melted 1/2 cup dried cranberries, chopped Directions:

1. Preheat the oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray. 2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).

prepared pan. Bake for 3. Spread the blondie batter into the inserted near the center 18-21 minutes or until a toothpick . Cool on a wire rack. comes out clean (do not overbake) l, use an electric 4. Prepare the frosting: In a large bow powdered sugar mixer to beat the cream cheese and f of the melted white until well-blended. Gradually add hal brownies. Sprinkle chocolate; beat until blended. Frost aining melted white with cranberries. Drizzle with rem triangle-shaped. chocolate. Cut into bars- square or to serve. Store in the refrigerator until ready

Aaron & Charlotte Wilson

Sweet Potato Casserole

1 1/2 pounds of sweet potatoes, peeled and cut into 1-inch cubes 3/4 cup brown sugar 1/4 cup bitter, softened 1 1/2 tsp. salt 1/2 tsp. vanilla extract 1/2 cup finely chopped pecans, divided top with 2 cups mini marshmallows

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M u’s an d A untie’s Caramel Cake Cake: Betty Crocker Super Moist Cake Mixbutter recipe yellow with pudding in the mix. Caramel frosting: 1/2 cup butter 1 cup brown sugar 3 T milk 2 cups powdered sugar Combine butter and brown sugar in sauce pan. Bring to a boil stirring CONSTANTLY; cool 2 minutes, add milk, and return to boil. After comes to a boil, remove from heat and let stand 5 minutes. Add powdered sugar and beat until smooth. Double this recipe for a layered cake.

Susie & Gena Norton

Janice Vegliacich-Colona

Ore o Chocolate TRIFLE 2 packages Oreo cookies 4 tablespoons unsalted butter 8 ounces cream cheese, room temperature 1 1/2 cups confectioners sugar 1 teaspoon vanilla 8 ounces Cool Whip, divided 1 package Hershey’s white chocolate instant pudding 1 package Hershey’s dark chocolate instant pudding 1 package Hershey’s milk chocolate instant pudding 5 1/4 cups milk

In food processor, pulse 1 package Oreo cookies. Mix 1/2 of crushed cookies with melted butter. Pat into bottom of trifle dish. On medium speed, mix cream cheese, sugar and vanilla until fluffy. Fold in 6 ounces of Cool Whip. Spread on top of cookie crust. Sprinkle remaining crushed Oreos

Using food processor, repeat 2nd package of Oreos. Following instructions on package, make milk chocolate pudding, except use only 1 3/4 cups of milk Pour onto crushed Oreos Sprinkle 1/3 of crushed Oreos onto milk chocolate layer Repeat previous pudding instructions with white chocolate pudding mix Pour onto crushed Oreos. Sprinkle next 1/3 of crushed Oreos onto white chocolate layer.

Repeat previous pudding instructions with dark chocolate pudding mix. Pour onto crushed Oreos. Sprinkle remaining Oreos on top of dark chocolate pudding. Decorate perimeter with remaining Cool Whip, using piping bag. Chill at least 2 hours before serving.

Cheri Kelley

Chocolate Pretze l Pecan Pie

Heat oven to 350 degrees. In large bowl, whisk 2 large eggs, 1 cup light corn syrup, 2 Tbsp unsalted butter (melted), 1 tsp vanilla extract, 1/2 cup light brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt. Stir in 2 cups pecans, 3/4 cup broken mini pretzels, and 3/4 cup semisweet chips or chunks. Pour into unbaked pie shell. Bake for 30 minutes; cover with foil and bake another 15 minutes until the center is just set. Remove from oven and cool on rack. Enjoy!

Jonna Watkins & Jaylan Taylor

Gra nd mot he r Cora Wilson’s Broccoli Casserole

2 packages chopped Broccoli 1 cup mayonnaise 1 can cream of mushroom soup

1 tsp salt 2 eggs (beaten) 6 Tablespoons Instant onions (or minced)

1 cup cheese (or 10 slices) 1/2 cup cracker meal melted butter. 1/2     cup Prepare broccoli as directed---then add next 6 ingredients.  Place in baking dish, sprinkle cracker meal evenly over top, then sprinkle with melted butter.   Bake at 325* to 350* for 40 minutes up to 1 hour.  

Cream Corn Casserole

Tricia & Ray Butcher

& granddaughters

Michaela & Mariah Wright

1 cup creamed corn 1/2 cup sugar 2 Tbs Cornstarch 3 eggs 1 large can Condensed milk 1/2 stick butter, 1 tsp. Vanilla

Mix all ingredients, pour in a casserole & bake at 350 for 1 hour.

Making Changes to Avoid Heart Disease Your heart is a vital organ that keeps your body functioning. Unfortunately, many people don’t treat it that way. They may not realize that their daily habits and lifestyle can overwork and damage their heart. So, take care of your heart and yourself. Start by making the following lifestyle changes. Get smoke-free. Nicotine causes blood vessels to narrow. This makes it hard for blood to reach your heart muscle. Nicotine temporarily raises blood pressure and the carbon monoxide in cigarette smoke deprives the heart of oxygen. That’s why smokers have twice the risk of having a heart attack than nonsmokers. So, if you smoke, it pays to quit. Or, talk with your doctor about ways to quit. Also, try to avoid secondhand smoke, which is also bad for your heart. Eat heart-friendly foods.Eating fatty foods can lead to the buildup of fat deposits in your arteries. This can lead to blockages in the arteries of your heart and may eventually cause a heart attack. To help avoid a buildup of fat in your arteries, limit foods that are high in animal fats. These include fatty meats, whole-milk products, egg yolks, and fried foods. If possible, choose their low-fat counterparts, such as nonfat milk or low-fat dairy products. In addition, choose cooking oils made with unsaturated fats, such as canola and olive oils. They are healthier than oils made with saturated fats. But since they are still types of fat, use them in limited amounts. Also, try to eat 2 cups of fruit and 2.5 cups of vegetables daily. They’re good for you, and they fill you up. Set exercise goals. Exercise gets your heart pumping. This helps your body use oxygen better and makes your heart stronger. It can also decrease your blood pressure and the amount of fat in your blood. Start your exercise program slowly, especially if you haven’t been active for a while. Begin with short sessions, such as a 10-minute walk. Gradually increase the length of your workouts; work up to 30 minutes on most days of the week. Be sure to talk with your doctor before starting an exercise program. Watch your blood pressure. Make sure your blood pressure is in the optimal range or under control. Blood pressure is the force exerted on the walls of your blood vessels as blood flows through them. The harder your heart works, the greater your risk for having a heart attack. The first number in a blood pressure measurement shows the force of the blood against artery walls when the heart contracts; it is called “systolic” pressure. The lower number is the pressure of blood against artery walls when the heart is resting; it is called “diastolic.” According to the American Heart Association (AHA), a normal blood pressure is less than 120/80; systolic readings of 120 to 139 or diastolic readings of 80 to 89 are considered “prehypertensive”; and a systolic pressure of 140 or greater, or a diastolic pressure of 90 and above is considered hypertension or high blood pressure. Making smart lifestyle choices, such as eating a diet low in sodium, exercising regularly, avoiding tobacco, reducing stress, and limiting alcohol, will decrease your risk of developing high blood pressure. Watch your weight. The AHA considers obesity to be a major risk factor for heart disease. If you are overweight, losing weight can decrease your risk. Reaching or maintaining an ideal weight also helps lower your blood pressure and cholesterol level. Reduce stress. Continued and elevated levels of stress have been consistently linked to health problems, including an increased risk for heart disease and cardiac death. Stress is frequently associated with anger, another emotion that is tightly linked with risk of cardiac death. Common ways of dealing with stress, such as overeating and smoking, can harm your heart. Keep your stress low by exercising, sharing your concerns with friends and family, and making some quiet time for yourself each day. Spending 15 to 20 minutes every day doing something you enjoy is a simple, but effective, step toward a less stressful life. The AHA recommends regular screening for your risk for heart disease beginning at age 20. Screening includes measuring blood pressure, body mass index, waist circumference and pulse each regular health care visit or at least every two years, and getting a cholesterol profile every five years for normal-risk people.

HARDWOOD SPECIALTIES, Inc. 2524 MORNINGSIDE DRIVE | MORRISTOWN Experienced Design Consultants & Professional Installers.

423-581-5451 Hours: 8-5 Monday - Friday, 9-12 Saturday

BRANDS: Delta, Basco, Kichler, Crystorama, Kohler, Bain Ultra, Kraftmaid, Stanton, FloridaTile, Benjamin Moore & much more

Flooring • Cabinetry and Tops • Lighting Fixtures • Plumbing Fixtures • Stair Parts • Moldings • Hardwood Plywood and Lumber

Hello! Morristown Christmas issue 2013  

Hello! Morristown Christmas issue 2013