Seguin Magazine — November 2018

G u a d a l u p e C o u n t y l i v i n g

November 2018

Sip N’ Stroll

Seguin’s chocolatiers share about this downtown event

Visit the Pearl See what makes this San Antonio destination great

Feed, Clothing, Gifts, Livestock and Pet Supplies

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Follow us on Facebook and Instagram for more fun!

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Follow us on social media for special Holiday hours, events and savings!

A Fine Jewelry Store • Since 1981 830-625-3203 • www.ernestos.com New Braunfels Marketplace 651 N. Business IH 35 Suite 240 Guadalupe County living ~ Seguin

3

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G u a d a l u p e C o u n t y l i v i n g

Vol. 5, No. 6 Seguin magazine is published twelve times a year by the Seguin Gazette.

GENERAL MANAGER Elizabeth Engelhardt

Tattoos by Jeremiah

EDITOR Hannah Ruiz

Award winning artist

Private Studio • Seguin, TX

• Custom Work • Color Art • Black & Grey Art • Cover-Ups

GRAPHIC DESIGN Tera Swango

ADVERTISING Gay Lynn Olsovsky Brooke Kucherka

WRITERS Chris Lykins Felicia Frazar Valerie Bustamante Priscilla Aguirre

TO ADVERTISE IN SEGUIN MAGAZINE CALL 830-379-5402 STORY IDEAS seguinmagazine@seguingazette.com

CONTRIBUTORS Laura Ridge

SEARCH SEGUIN GAZETTE All material herein c. 2018 Southern Newspapers Inc., dba The Seguin Gazette, 1012 Schriewer Road, Seguin, TX, 78155.

All rights reserved

hot tip

Awards for Best portrait • Most realistic Color Portrait • Lettering

LOVE THE GIVER MORE THAN THE GIFT.

ON

THE

COVER

Photo by Laura Ridge

2018

830-556-2135

tattoosbyjeremiah@yahoo.com Jay_Gunnz

6

SEGUIN ~ GUADALUPE COUNTY LIVING

This beautiful table was decorated with the help of Design Associates and Gift & Gourmet.

Proudly serving Seguin, New Braunfels, Lake McQueeney and the surrounding lake and river communities

Debbie Freeman Brown

Jay Crowell

Stacee John Dailey

Tamandra Elliott

Don Ennis

Julie Ennis

Fanny Harkins

Eve Hiner

Kenneth Holder

Ken Kiel

Cynthia Leos

Brannon Monkerud

Cynde Parker

Lea Phelps

Kelley Rose

Celina Ross

Carol Sewell

Matt Skinner

Mike Stevens

Trey Thompson

Willie Velรกsquez

James Walker

Jordan Lippe Walker

Lynn Zarr, Sr.

Susan Schmidt Office Manager

Stephanie Besett Ryan Sales Manager

Not pictured from Seguin: Cindy Olvera

SEGUIN

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808 E. Court St.

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Seguin, TX 78155

heritagetexas.com

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830.303.SOLD

An inside look from our WRITERS...

“Getting to write Day Tripper was very different than any other news or feature story I’m used to doing on a daily basis for the newspaper or even the magazine. It was different, but quite fun because I got to share a piece of my little San Antonian self with our readers. This story not only allowed me to talk about a place I treasure dearly, but it allowed me to use my voice in a different way. I also enjoyed exploring and photographing Pearl with my brother who tagged along for the adventure.”

— Valerie Bustamante “Meeting Alton Paris and getting to know more about 2 Gringos Chupacabra Rubs was an great time.

I walked into his shop, not knowing anybody and walked out feeling like I had gained a couple of new friends.

Plus, I’m looking forward to testing out some of the seasonings in a few upcoming recipes.”

– Felicia Frazar “Alphabiotics is a practice that is really meant to give you a re-charge at life within minutes. It’s very hard to explain what Melanie May does, but it is definitely helping many, many citizens in Seguin.”

— Priscilla Aguirre

8

SEGUIN ~ GUADALUPE COUNTY LIVING

W

hen I was younger my entire extended family would get together for the holiday’s, Thanksgiving was always a time for family being together and enjoying each others company. Now that we are adults – have our own families and lives we don’t get together as often, but when we do we tend to make memories! That is why when we brought up doing a Friendsgiving issue I was all for it, I love the idea of getting together to make memories and enjoy the company of the ones you love. Our fashion section is exactly that, a group of friends that are like family getting together to just have fun.

There are a few other articles in this issue that hold memories for me, I can remember back to my sophomore year of high school and participating in the annual Our Lady of Guadalupe Thanksgiving Dinner, let me tell you I refused to eat mashed potatoes for a year! But it was a great experience and something that I will always remember.

One of my favorite places to visit in San Antonio is – Pearl, the site of the former Pearl brewery has an eclectic group of shops, restaurants and areas to just sit and relax. In this issue, Valerie takes a day trip to – Pearl and shares her favorites about this great location.

This time of year brings my favorite downtown event in Seguin Holiday Stroll, My family enjoys watching the night parade and lighting downtown and I always make sure to get my mug to enjoy the hot chocolate at Sip-N-Stroll, Felicia visited with two of the shops downtown that participate in the event.

This issue sure does bring back memories that I will always cherish. I hope that you enjoy the stories as much as I do. So turn the page and enjoy!

Hannah Ruiz

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THE HOTTEST SPOT

42

14

46

32

18 Features

Around Town

In Each Issue

38 Chupacabra Rubs

14 Closet Closeup

12 Sizzlin’ Five

42 OLG Thanksgiving Dinner

18 Culinary Creations

32 Fashion

46 Sip-N-Stroll

20 Be You - Be Well

54 Faces of Seguin

50 Silver Opry

22 Day Tripper

58 Favorite Finds

26 Luxury Lifestyle

10 Seguin ~ Guadalupe County living

SIZZLINFIVE

Five events you don’t want to miss

th November 11 10 a.m. • Veteran’s Day ParaDe anD ceremOny

Local groups and organizations take the day to honor those who served in the military on Veterans Day with a special ceremony. The event takes place at 11 a.m. in Veteran’s Park, located at the corner of South Saunders Street and Jefferson Avenue. The ceremony is a joint operation between all of the area veterans organizations, including the American Legion, the American GI Forum, Disabled American Veterans, Geronimo VFW and the McQueeney VFW.

November 13th

7:30 • JacK Hanna’s gOing wilD FOr wilDliFe

Internationally recognized animal expert and conservationist “Jungle Jack” Hanna will speak from 7:30 to 9 p.m. on Tuesday, Nov. 13 at Texas Lutheran University’s Jackson Auditorium. For more information, visit www.tlu.ed/jack-hanna.

November 23rd

10 a.m. • reD Kettle camPaign

The Salvation Army Seguin Unit will kick off the season of giving with its participation in the Red Kettle Campaign. Each year, scores of volunteers ring the bell in front of Wal-Mart, CVS and other locations to gather donations. All cash donations or checks made to the Salvation Army Seguin Unit go toward helping local residents in need.

st Nov. 29th - Dec. 1 HOLIDAY STROLL

The Christmas spirit officially rolls into town with the Holiday Stroll Parade on Nov. 30. This event gets the community out to welcome the Christmas spirit with a parade and festivities that include the lighting up of Central Park. The celebration continues the next night with the annual Holiday Sip-n-Stroll, which pits downtown business against each other in a friendly war of “who has the best hot coco.” Then on Saturday afternoon is the North Pole Stroll.

th November 30 10:30 a.m. tO 6 P.m. • Fair traDe Fair

Texas Lutheran University’s Fair Trade Fair slated from 10:30 a.m. to 6 p.m. helps promote fair pay for fair trade in the Alumni Student Center. The event will include unique, handmade items from fair trade vendors. Free and open to the public. For more info, visit tlu.edu/fair-trade-fair.

12 SEGUIN ~ GUADALUPE COUNTY LIVING

The Gypsy goes

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Come visit our 2 great Locations!

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@ the corner of Donegan and Camp St. next door to the Warehouse Bar & Grill

1263 Gruene Rd., New Braunfels Mon-Sun 10am-6pm 830.627.9883

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Guadalupe County living ~ Seguin 13

Georgia Hester

By Valerie Bustamante

A

s the Seguin Area Chamber of Commerce membership and events coordinator Georgia An Hester keeps it conservative by usually wearing a dress or throwing on a jumpsuit — her favorite item to sport.

But out of the office, Hester describes her style as casual and laid back.

“I really am simple and I like things that are easier to put together. I’m not really good at putting good a whole bunch of things. I’m better at piecing together simple things,” she said.

However, that doesn’t stop Hester from bringing out the sparkle and fringe.

“I like to get dressed up and have fun. I love dresses and I like Fringe a lot as well as shiny and sparkly things,” Hester said.

“Anything with fringe I’m going to buy it.”

One of Hester’s prized fringe

items from her closet is a pair of pointed toe boots with fringe and silver embellishments.

“I really love these fringe boots that I got at a little boutique in Grapevine when we went to a chamber conference,” Hester said. “I don’t get to wear them much because they’re pretty loud.”

As for other choices of footwear, Hester said she loves heels.

“Wedges seem to be more comfortable since I’ve had my youngest son,” Hester said. “I like booties and stuff in the fall.

I love my converse especially now when I go on field trips with my son who is in kindergarten.”

For jewelry, turquoise and arrowheads are Hester’s go-to.

“I like big necklaces and turquoise a lot. I tend to buy a lot of turquoise. I love arrows or things that are in the shape of arrowheads,” she said. “For some reason, I really like those

Guadalupe County living ~ Seguin 15

shapes. I use to go arrowhead hunting with my father-in-law who has passed away. So those are just good memories that remind me of him.”

Although Hester said she typically wears heirloom pieces gifted to her when she got married as well as her Samsung Gear watch.

“I might switch it up with some cute earrings or a big necklace,” Hester said.

Aside from loving her fringe boats, Hester also treasures her purse collection.

“I’m a huge purse person. I love bags and purses. The bigger the better. I might have a slight addiction,” she said. “I love this Double D bag. They actually donated it for our Business Showcase silent auction and my mom bid on it.”

When shopping Hester said she really doesn’t gravitate to anything bright.

“I really like blacks and grey and white. I like white pants and shirts because they look cleaner,” she said. “If I wear color I usually wear green. I don’t really have a lot of colors. I do have some reds and besides a few florals I usually stick to grey or black.”

As a Seguin native and someone who works with small businesses, Hester loves shopping local.

“I think it’s important to shop locally. A lot of the stuff in my closet is from Bling from like back in the day,” she said. “Of course, Southern Good and I’ve been by tomé. Since our office is downtown it’s really easy for me just to walk and do a member visit and do a little shopping.

I do my best to try to find things here and support my local economy. I know Target is nice, but it’s important to support local shops that are putting into downtown.”

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St. Andrew’s Happenings No 2 er

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Every Sun day Morn ing

8:00 Serv ice 9:00 Bre akfast in the parish ha ll 9:15 Chri stian Edu cation for the w hole fam 10:30 Serv ily ice Childca re is from 9 th available roug end of th h the e 10:30 serv ice.

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Every Wednesday Evening

Recharge !

5:30 hot, healthy dinner 6:00 Children to the church for Joyful Noise Choir. Youth to the Youth House to hang out.

Adults to the parish hall for a study led by Rev. Alex.

7:00 Brief Compline service in the chapel

201 E Nolte St, Seguin, TX 78155 • 830-372-4330 Guadalupe County living ~ Seguin 17

Slow cooker Velveeta broccoli rice casserole

By Felicia Frazar

T

hanksgiving is that time of year where it is OK to overeat.

Plates upon plates of heaping mounds of potatoes and stuffing, piles of turkey or in some cases the whole leg. Not to mention all of the appetizers and desserts.

And no one judges you because they are all doing the same.

Our family is no different. We usually gather at my parents house or occasionally my uncle and aunt’s house in New Braunfels.

Everyone has their own specialty they bring. My sister brings her stuffing, one of my aunt’s brings the sweet potato casserole, the other bring something delicious she’s whipped up. Mom typically cooks two turkeys — one smoked, one baked — and a ham, more stuffing and some vegetables.

I sometimes cook up asparagus and we’ll all either cook up some kind of dessert, or at least buy one.

This year I’ve found a couple of recipes I think will blend right into our family meal.

With all of the hustle and bustle in the kitchen that day, sometimes its good to step out and enjoy the company.

That’s where I think the slow-cooker broccoli, rice and cheese casserole will kick in. All you have to do is throw it in the pot and walk away until it’s time to eat.

The recipe I found came from The Cookie Rookie.

I only changed up one thing, and I think it worked out better for my family.

The recipe calls for Minute Rice, and while grazing the aisles of H-E-B I found they have Minute Wild Rice with Quinoa.

I substituted that and it was amazing.

A few of the things I’ll change up next time is using salted chicken broth instead of unsalted, leave out the white wine and water chestnuts.

I wasn’t a fan of the extra crunchy texture in the middle of my side.

The dish paired well with our dinner that night and everyone that tried it liked how it came out.

Then I tried my hand at a Spiced Pumpkin Latte Cheesecake. Talk about velvety heaven.

I used the recipe found on Women’s Day and for the most part it is relatively easy, considering this was my first time making a cheesecake.

The hardest part is the wait, it takes a little more than a day to complete before it can be served up.

While cooking it here in the office, the pumpkin spice wafting through the building brought my co-workers into see what I was baking up.

In this one I added a splash more vanilla and a little bit more coffee to help really boost the flavor.

The cake cracked and I think it was because it cooled a little too fast in the office before making it to the fridge, however thanks to a quick Google search, Hannah was able to help fix it.

I also think I over filled the pan under the assumption I needed to use ALL of the mixture.

Lessons learned for my next go in a couple of weeks.

I think both of the recipes will become new holiday staples at our Thanksgiving table.

By The Cookie Rookie INGREDIENTS 1½ cup Minute Rice ¾ lb. 3 inches Velveeta cheese, cut into ½ inch cubes 1 large package 14.4 ounce chopped frozen broccoli 1 teaspoon onion flakes or ¼ cup minced onion 1 can 8 ounce water chestnuts, diced and drained 1 can 10 1/2 ounce cream of mushroom soup 1 can can 10 1/2 ounce unsalted chicken or beer broth 1 cup milk ¼ cup white wine ½ teaspoon black pepper ground Optional topping: 1 cup crushed Ritz crackers. ¼ cup butter INSTRUCTIONS Turn the slow cooker on to desired temperature. Spray the inside of slow cooker pot with nonstick cooking spray.

Combine all ingredients in slow cooker and stir thoroughly.

Cover and cook on high 2 hours or low 4 hours.

If desired (and if your crock pot has removable crock), combine crushed crackers and melted butter. Sprinkle the cracker/ butter mixture over cooked casserole and place under oven broiler to brown. Be careful, it can burn quickly, so watch closely.

Spiced Pumpkin Latte Cheesecake

By Women’s Day INGREDIENTS 2 c. graham cracker crumbs 3/4 c. lightly toasted hazelnuts or pecans 1/2 c. butter 1/4 c. firmly packed brown sugar 3 package cream cheese 1 1/2 c. granulated sugar 1/4 c. all-purpose flour 1 tbsp. pumpkin pie spice 1/2 tsp. salt 1 container sour cream 2 tsp. vanilla extract 4 large eggs 1 1/2 tbsp. instant coffee 1 c. pumpkin puree Sweetened whipped cream cinnamon sticks

DIRECTIONS Heat oven to 350 degrees F. In a large bowl, stir together first four ingredients until well blended.

Press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Bake 12 minutes or until lightly browned. Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 325 degrees F. Beat cream cheese and next four ingredients at medium speed with an electric mixer until blended and smooth. Add sour cream and vanilla, beating until just blended.

Add eggs, one at a time, beating until just blended after each addition. Remove 3/4 cup batter and set aside.

Stir together instant coffee and

1/4 cup hot water until dissolved.

Add coffee and pumpkin to remaining batter, beating just until blended. Pour pumpkin batter into prepared crust. Spoon dollops of reserved batter over pumpkin batter and swirl.

Bake at 325 degrees F for 1 hour or until center is almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan). Cool completely on a wire rack (about 2 hours). Cover and chill 24 hours.

Remove sides of pan; transfer cheesecake to a serving plate.

Serve with desired toppings.

Alphabiotics

By Priscilla AguirRe

S

tress can affect a person in many ways. It can lead to many health problems such as high blood pressure, heart disease and obesity. Having stress causes symptoms that can hurt someone’s body, their thoughts and feelings and behavior.

With stress affecting everybody, Seguin’s Melanie May, a Certified Developmental Alphabioticist, offers a new technique at the Alphabetic New Day Center, 755 S. Guadalupe St., to help relieve any tension someone may have.

“Everybody is familiar with stress nowadays,” May said. “Alphabiotics is a hands-on technique that sends sensory input to the brain. It’s just like pushing a button, a reset button, and within less than a minute the channel will be changed. You feel lighter, brighter, your vision may even seem brighter, you can breath deeper. It’s really hard to explain it and advertise for it because people

20 Seguin ~ Guadalupe County living

nervous system called the autonomic nervous system — which is responsible for control of the bodily functions not consciously directed, such as breathing, the heartbeat and digestive system, May What is Alphabiotics?

Alphabiotics is a process that deals said. with the negative impact of unrelieved, “There are two sections of it — you’re hardwired for two operations basically,” off balancing stress, on the brain and body. It’s about stress relief and recovery, she said. “You’re either in balance, so according to Alphabiotics the Alignment you have balanced energy and blood process website. flow going to all parts of the body. Or you’re in a state in defense — and when “The technique creates kind of a like you’re in the defense state that’s fight-oran energetic spark that is at the base of flight.” the skull,” May said. “It sounds drastic and kind of scary, but it’s a very delicate The fight-or-flight response is a physinon-invasive work … It’s kind of like a ological reaction that occurs in response stretch of the head, neck area, it’s like a to a perceived harmful event, attack or stretch straight up. It’s like the center of threat to survival. Either someone is in a my hand rest on a little spot — that push balanced, heading state or in the defense communicates with the brain in a way state, May said. that causes it to come out of a defense “When you're in that defense state, state.” you are constantly producing those Alphabiotics deals with the part of the stress hormones and all these things have nothing to go off of. But, if you want to be stress-free, come here. You will see the benefits when you leave.”

ready for that fighting or running.”

Benefits from Alphabiotics After someone goes through the technique of Alphabiotics, they feel a lot better, May said.

“People come to me for all sorts of reasons but I just do one thing — I reset the brain,” she said. “And everybody is different and everybody is on their own path and went through their own things. Sometimes people might come to me for sciatic issues, but I don’t work The defense state From the environment to technology, on sciatic nerves, I balance the brain. So then, when the body comes back into there are many ways someone can get balance and the muscle regain their locked in the defense state, May said.

“There are things that we don’t see that balance strength then that pulls the bone are affecting us constantly,” May said. “… structure back into balance and decom“We are in a technological age, and the presses the joints, so then you get the cellphones and all wireless devices are relief from that sciatic nerve.” communicating and it’s going through Someone can get a message or go to you. We are picking up these frequencies the chiropractor, but May said Alphabiand these aren’t human frequencies, they otics is a simple technique that can make don’t resonate properly with our bodies pains in a person’s body go away. and your cells.”

“People have back pain and they will May added that the pollution in have massages regularly, but some say the environment, negative thinking by the time they get to their car they feel and talking also locks someone in the like they have their knots back a lot of defense state. times,” May said. “That’s because the “The negative thoughts about brain is still firing off balance, it’s still in other people and about yourself, that that defense state so they are like hitting locks you in that defense state even a brick wall. more,” May said. “So it creates us to “And then, people go to a chiroprachave emotional defense thoughts, so tor, where they push the bones back people are paranoid and aggressive and into place but the bones aren’t defective. depressed and then they think more They don’t just go out of whack for no thoughts to support that. And then so reason, it was the way the muscles were the body responds and that’s when the pulling the bones out of balance, and pain gets in.” then the way the central nervous system May said she can tell if someone is in is controlling the muscles and the the defense state when they come to see message the brain is sending to it, that’s her. what pulls it out of whack”.

“The way you can tell that a person is Rather than going to a massage therlocked in that is that their body comes apist or a chiropractor or numbing the out of balance — their structure comes pain with pills, May said to to stop and up,” she said. “Like you’ll hear people see her. say I have a short leg or pinched nerves “I tell people when they leave here, or discs that go out — that’s because the for about the next three to eight hours, body is out of balance, the structure is it’s kind of like their body gives itself out of balance. But you’re bones aren’t a chiropractic adjustment,” she said. defective — it doesn’t happen for no “Because those muscles are balancing reason, it happens when the brain is in back out, so you notice popping — but defense. What happens is you shift into it’s a good pop, not a forced pop — and your dominant hemisphere of the brain when you move you get a good release.

— which causes your dominant side It just makes life a lot easier when you of your body to get really tight and get have this done.” that are gearing you for this fighting, running,” May said. “You lock into that defense state and all these changes take place — like you lose energy and blood flow from your digestive and reproductive organs. The stress response causes things like reproductive issues, irritable bowel syndrome, gut issues — their locked in the defenses state, so they are losing that energy and blood flow areas.”

Guadalupe County living ~ Seguin 21

Visit the

By Valerie Bustamante

Pearl

F

rom its eclectic food options, chic brick and mortars and it’s ever so popular weekend farmer’s market — Pearl is a unique experience for people of all ages.

Pearl, a community within itself, is located in the Tobin Hill district just off Interstate 35 near Downtown San Antonio. Local Seguinities can take a drive down Interstate 10 in just under 40 minutes for a scoop from Lick Honest Ice Cream or a stay at the Hotel Emma.

As a San Antonio native and someone who attended college down the road at the University of Incarnate Word — Pearl has grown to be one of my favorite spots in the neighborhood.

It’s my go-to spot for lunch dates, where I enjoy picking up new baby succulents and the perfect photoshoot space.

In fact, during graduation, you’ll often spot young students parading around the grounds in their cap and gowns with their photographers running behind them.

Last May, my brother and I were one of those.

History Before Pearl became known as a hot-spot for millennials to hang out at and a place for local farmers to sell their precious home-grown produce, it was the birthplace of Pearl beer.

According to its website, in 1883, the brewery was founded as City Brewery by Jaroslav B. Behloradsky who began producing lager beer. The San Antonio Brewing Association took over the business in 1887 — renaming the beverage Pearl. By 1894 the brewhouse building, which now houses the Hotel Emma, was constructed.

The establishment grew from being a micro-brewery to a national contender under the direction of Otto Koehler who previously managed the former Lone Star Brewery in San Antonio. Up to 6,000 barrels were produced each year and by 1916 it reached 110,000, the Texas State Historical Association said.

Following Koehler’s death in 1914, his wife Emma took over the operations as the chief executive officer and led the business through the Prohibition Era by changing the brewery’s name to Alamo Industries. Alamo Industries produced bottled soft drinks, ice cream and did dry cleaning, Pearl website said.

When prohibition ended on Sept. 15, 1933, the brewery already had 100 trucks and 25 railroad boxcars leaving the grounds. By 1952, the San Antonio Brewing Association changed the operation name to Pearl Brewing Company.

Pabst Brewing Company took over operation at Pearl in 1985 before closing in 2001. The property was then purchased by Silver Ventures, which transformed it to what it is known today a mix-used complex.

Pearl went back to its beer roots in 2015 when Southerleigh opened its brewery doors on the property.

Food Pearl dubs itself as a “top culinary and cultural destination” and it should. Not only is it home to one of the Culinary Institute of America campuses, but guests can choose from 19 food options that include Peruvian- Asian, Mexican, French, barbecue and vegetarian dishes.

La Gloria, Green, Cured, Botika, Boiler House are just to name a few.

Guadalupe County living ~ Seguin 23

That doesn’t include the options located in the Bottling Department, a food hall that opened it’s doors last summer. In the food hall, people can choose a spicy miso tonkotsu ramen dish from Tenko Ramen or sip on a cold Pearl beer, the mix-use property’s namesake.

“We like to think of Pearl as an experimental space, collaboration between farmers, ranchers, chefs, home cooks and people who just love food,” Pearl website said. “Our commitment to food is evident in every corner of Pearl.”

My favorite eatery is Bakery Lorraine, which offers breakfast, lunch and a grand selection of French pastries such as homemade pop tarts, croissants and Pain Au Chocolat.

While there are three other locations, the Pearl location is the original.

Although they make a delightful Quiche Lorraine, Bakery Lorraine is best known for their delicate Parisian macarons, which are baked fresh daily.

You’ve got to get there early though because by noon they are usually gone.

24 Seguin ~ Guadalupe County living

Goods and Services After grabbing a bite to eat folks can peruse the different storefronts, which cater to fashion-forward individuals, bike enthusiasts, bookworms and people who just like looking for unique finds.

Some of the brick and mortars, include Dos Carolinas, Niche Boutique, The Tiny Finch and The Sporting District.

Customers also can work up a sweat by taking a yoga class, pilates or Zumba class at The Synergy Studio or giving themselves a little TLC by spending some time at Hiatus Spa and Retreat.

“The collection of independent retailers at Pearl embodies our South Texas culture while introducing visitors and reacquainting locals to the richness of our community of artisans and tastemakers,” Pearl website said.

While retail is a large portion of the 22-acre Pearl, it’s also home to a group of organizations and companies such as the San Antonio Hispanic Chamber of Commerce, San Antonio Area Foundation, Giant Noise and

KGBTexas.

For those who are looking for a date night, Jazz, TX offers jazz, blues, big band, Texas swing, salsa, conjunto and Americana in a speakeasy-like atmoshpere under the Bottling Department.

Farmer’s Market One of Pearl’s biggest draws on the weekend is the Weekend Market, which features more than 45 vendors from neighboring communities that specialize in fresh produce, baked goods, olive oils, artisanal foods and locally produced cheeses.

It attracts more than 3,000 people every weekend, Pearl said.

When walking through the market you can hear the millions of conversations happening at the booths and the giggles of children running through the splash pad in the background. You can also smell the different spices going into the dishes that are prepared at the Lambas Royal Indian Foods.

The market is like a reunion all in its own because you can catch up with old friends while sitting at one of the benches or catch-up with your favor-

events including Holiday Markets and The building features seven ite farmer. top-floor suites, a bar, a restaurant and Posada, Chanukah, First Thursday While going to each vendor, you Night Market, Dia de Los Muertos a club room for guests to enjoy. may also find yourself stopping to and Sound Cream Sunset session.

Between its fine dining under the pet every single dog in the walkway In honor of San Antonio’s 300th direction of chef John Brand and its because Pearl welcomes furry friends. exquisite architecture and aesthetic — anniversary, most recently Pearl Pearl Market is my mom and mine’s hosted Olé, San Antonio, which highHotel Emma is worth the stay. favorite spot for a weekend outing on lighted the community’s Spanish heri“Hotel Emma has quickly become a sunny day. We love buying squash, tage. cucumbers and jalapeños from Braune one of the most interesting hotels in “All year long we are host to some the world being recognized by both Farms, which is based out of Seguin. of our city’s most dynamic cultural Travel and Leisure and Conde Nast TravSome of my other favorite vendors programming,” Pearl website said. include Wild Roots, of New Braunfels, eler as one the top new hotels in the world,” Pearl website said. “Comfort- “We celebrate Latin Music, the tradiVintage Heart Farm, of Stockdale tional tunes of our South Texas dance and PAWsitively Sweet Bakery, of San able and unconventional, the hotel’s halls and enjoy cooling down in our Antonio. historical ambiance proclaims a new new Pearl Park peppered with founstandard of South Texas luxury and The market is open from 9 a.m. to geniality.” tains and plenty of places to take in 1 p.m. Saturdays and 10 a.m. to 2 p.m. live music or theater. In our parks, For those interested in a more Sundays rain or shine. paseos, plazas, and courtyards we permanent stay, there is the Cellars at invite our city to feel at home all year Pearl, which features 10 stories and Living 122 units available in the brewery’s whether we are offering a specific Unlike like some who only make former fermentation cellars, and the event or simply meeting for an Pearl a day destination, some like to outdoor yoga class or an impromptu make it a weekend adventure and Can Plant — an apartment residency concert.” with 293 units and 72-floor plans. others a permanent one.

Pearl is located at 303 Pearl Parkway, In 2015, the 146-room Hotel Emma Celebrations San Antonio, TX 78215. opens its door in the brewery’s origFor more information, visit atpearl.com or inal brewhouse in honor of Emma Aside from its market, several shops follow them on social media at www.facebook.

Koehler who kept Pearl running and restaurants — throughout the com/HistoricPearl/, or @HistoricPearl. during the Prohibition Era. year Pearl offers an assortment of Guadalupe County living ~ Seguin 25

LUXURY LIFESTYLE

I

f you were looking for a dream home when it comes to entertaining and welcoming guests, it’s hard to imagine a more perfect fit than this gem tucked away in Windwood Estates.

With a pair of living and dining areas, and three large bedrooms, each with its own bath, this home begs for visitors and get togethers.

From the beautiful open kitchen, to the pool with a waterfall in the backyard, and a outdoor kitchen with cooktop and patio, this home offers plenty of opportunities to relax and enjoy what it has to offer.

Boasting plenty of storage, a large office with built-ins, an oversized attached three car garage, as well as a detached three car garage, you won’t find your things or your vehicles crowded.

The master wing has a large luxurious master bath with a soaking tub and a glass block shower perfect for letting the day’s tension drift away. With his and her vanities and a pair of two large closets, the master bedroom also looks out over the pool with a nice sitting area to enjoy the view.

The spacious family room with a fireplace is a perfect place to wrap up a day of entertaining and delight.

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The name Friendsgiving is a mashup of “friends” and “Thanksgiving,” and the idea is to spend an afternoon the holiday’s classic dishes and your best buds.

There isn’t a strict, set of guidelines—Friendsgiving is a totally customizable modern tradition that’s taken off in recent years. While some celebrate Friendsgiving before heading home for the occasion, others gather their friends together in lieu of sharing the meal with relatives. There is no official origin story for Friendsgiving. Some might say a hit TV show brought the potluck dinner into the mainstream, So, perhaps the concept can be dated back to November 1994, when the first season’s Thanksgiving episode aired.

Therefore starting a modern tradition on a holiday classic.

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GUADALUPE COUNTY LIVING ~ SEGUIN 31

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Chupacabra Rubs

A

By Felicia Frazar

lton “El Gringo” Paris has crafted a blend of spices that can give anything an appealing flavor.

Even, as his son-in-law put it, a chupacabra.

During the about two decades he spent competing in the International Barbecue Cookers Association’s cookoffs, Paris wanted to find the right combination of flavors for his meat.

“I never could find a seasoning that fit what I wanted for my ribs and I wasn’t doing very well at them,” he said. “The first time I used it was a family reunion and I put it on ribs and my son-in-law said ‘What is this?’ I told him it was something I had developed for my ribs and he said, ‘That would make a dead Chupacabra taste good.’ I developed the first original rub at the urging of my oldest granddaughter.”

Paris, a former San Antonio police officer, started to sell his rubs under the name 2 Gringos Chupacabra Rubs LLC, a nod to his first business 2 Gringos Salsa LLC. “I started the salsa and I had a recipe that I’ve been

making now for 40 years. Everybody liked it so I started selling it,” he said. “I had a partner back then. We were friends in the concrete business.”

Eventually, Paris bought out his partner and continued to sell the salsa.

“He wanted to continue in the concrete business and I was having fun with this,” he said.

Knowing the connotation that Chupacabras bring, Paris decided to change things up a little with his logo.

“I thought nobody wants to see the picture of a Chupacabra, whether it is the Mexican folklore image of the big gargoyle or a dead possum,” he said. “I had a Chihuahua and you know how vicious they think they are. I said ‘We’ll just put big ears on her and rattlesnake fangs’ and there you go.”

2 Gringos Chupacabra Rubs began in Paris’ home and eventually outgrew the dwelling.

“Our shipping room was a small spare bedroom that had two secretaries in it, a shipping coordinator and it was about 10-by-10 or 10-by-12,” he said. “I had a big man cave at the house and I stored cases of cases of product. I would Guadalupe County living ~ Seguin 39

get up at 4:30 every morning, load up my truck and take off to make a route handing stuff out trying to sell it. We did that for a number of years.”

The business moved to offices at a storage facility, which helped with storing the product, but still had complications, Paris said.

On his way to and from work every day, Paris would pass a warehouse and home that was for sale on FM 2538 near Interstate 10.

One day he stopped and called the real estate agent and asked for a showing.

“I lived one mile from here and I would pass this place twice a day, but I thought, nobody would drive out here,” he said.

After talking with a couple of people he decided to take the risk.

“The man that owned the barn behind it, built the house for his mother who lived out of town,” he said. “It had an office in the back, her bedroom, a full bathroom, the kitchen, the living room and a spare bedroom.

There were no windows.”

After negotiating a price, Paris bought the property and began working to make it the new home of 2 Gringo’s Chupacabra Rubs at 7032 FM 2538, Marion.

“We put in windows and added on an office recently,” he said.

“We’re growing. In the warehouse, I made a shipping room. There were eight different rooms there.

It was a mess. But we cleaned it up and it’s great.”

His first go took a while to take off, Paris said.

When he first took his recipe to a friend at Bolner’s Fiesta seasonings to help blend and package it, Paris said he had to go big.

And he has — with his rubs

and other products in more than 300 stores, including the shelves of H-E-B. Having spent more than 20 years on the barbecue circuit, Paris had made numerous friends and turns to them as his research and development team.

“When I develop something I send samples out and get the feedback from the professionals,” he said.

Paris’ rubs have been used in competitions across the country, helping earn the cooks tops scores.

“Other friends represented us last year at the World Food Championship and placed sixth in the world. One of the briskets they cooked with our Brisket Magic and earned a 180 score — that’s the highest score you can get,” he said. “The barbecue world loves us.”

Another team received a sample of the Black Magic, and in a Kansas City Barbecue Society cooking event, earned a perfect score, Paris said.

Since his original rub was such a hit, he created several other flavors to include Brisket Magic, Chupacabra Cajun Rub, Special Blend and Cluckalicious.

He’s also expanded his product line to include more than just the rubs.

“The chips were because I know a chip guy and I wanted to try them,” he said. “I sent him some seasonings, I told him I wanted a real thin chip, they did it and now we have that, the jerky, the sausage, the peanuts and the cracklins.”

While he doesn’t mind sharing his flavors with the world and his friends, Paris is tight lipped about the secrets of his recipes.

“Nobody has one finger in these recipes,” he said.

Paris doesn’t cook much in the competitions anymore. He spends most of his time working in the shop, a place he is more than happy to be.

“There’s a whole lot more money in the concrete business than here, but I’ll probably live another 10 years because I’m not in the concrete business,” he said.

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An Educator

Continues Tradition

T

By Steffanie Agnew

hanksgiving is a time of the year where turkey, dressing, sides and desserts adorn tables that are gathered around by families and friends. For the past 10 years, one local has made sure this tradition is shared by all families in Seguin, including those who might not have otherwise been able to participate.

Glenda Moreno served as the director of religious education at Our Lady of Guadalupe Church from 2008 to 2017 and helped carry-on a tradition that was started by the church in 1996 — the annual Thanksgiving Dinner. During her time overseeing the event, her efforts led to thousands of meals served to area residents to enjoy on the holiday.

In the Beginning After 36-years of working in Seguin ISD, Moreno retired from her position as principal of Briesemeister Middle School.

“You know when it’s time to leave,” she said. “I had announced my retirement in March of 2008 and in April of 2008 I received a phone call from our Pastor, Father David Tonary, and he said, ‘Glenda, do I have a job for you.’ And I said, ‘you do?’ And he says, “our director of religious education will be leaving in June.

Would you consider the position?’”

Moreno visited with him and learned more about what the position entailed. She gave it some thought and felt having been a principal for 500 students in the last 15 years, this was something she could handle.

Moreno retired from her job on June 20, 2008 and started working for the church about two weeks later, on July 5.

“I was looking through files the sister had left and getting myself acquainted with what I needed to do, and the secretary called and said, ‘so, Glenda, what are you going to make for your Thanksgiving dinner?’ And I thought to myself, ‘what is she talking about?”

The secretary told her about the annual Thanksgiving dinner that the church’s confirmation class helps 42 Seguin ~ Guadalupe County living

put on. The dinner originally started as a very basic service project for the church’s confirmation students and became a tradition for the congregation and community. The confirmation students, who are between 15 to 16 years old, continue to help put on the dinner.

“I said, ‘oh, nobody told me that was happening,’” Moreno said. “And so, she said, ‘well, you going to do it?’ And I said, ‘well, I'm not going to let a tradition like that fall. I said, ‘of course I'm going to do it.’”

Moreno jumped right in. She reviewed some of the files her predecessor had left, and a name that kept popping up in the files was Mary Adame, who was one of her former middle school students. Moreno called up Adame, who helped her organize and put on the dinner that year.

The first year wasn’t smooth or easy, Moreno said.

“We regrouped and reorganized after that first one,” she said. “During that first one, we served like 1,850 plates, if

I remember that correctly.”

Moreno fine tuned the process to make it into the well-oiled machine that it is today.

“We knew exactly how much corn bread dressing we could get out of a tray, and how many trays we needed to make for the dinner,” she said.

Giving to the Community The Thanksgiving dinner put on

by Our Lady of Guadalupe Church was very much a community effort.

Students in the confirmation class help serve the meals that go out to families.

“We never could have done it without them,” Moreno said. “Lots of kudos to every confirmation class, every confirmation teacher and the parents that participated in putting this dinner together.”

As the director of religious education, Moreno organized the dinner by putting in food orders, shopping around for the supplies and organizing the confirmation students. Adame

orchestrated everything that went on in the kitchen.

Prep begins in October by taking inventory of what they had, putting in orders to grocery companies, and getting the students prepared. The confirmation students are organized in what they had to do, as well as explained what items and food they would need to bring to make the cornbread, dressing and the desserts.

The dinner is held on the Wednesday before Thanksgiving, however, the food preparation starts on the Sunday before and by Tuesday loose ends are finished up. On the day of the big event, several volunteers come in early to make mashed potatoes and green beans and help serve.

“We would have some volunteers from the sheriff's department, and we would have some volunteers from the county and district attorney's office,” Moreno said. “And then we'd have volunteers from the city police, Chief Kelso was there many a year, helping to deliver food to those that couldn't

come.”

The day of Thanksgiving dinner, kicks off at 8 a.m. with a mass and the father blessing the confirmation students. After attending mass, the students get to work in the fellowship hall.

The dinner costs about $2,500 to operate, and is completely funded from donations.

“We receive donations from our confirmation students, from our confirmation parents, our parishioners and from many of the businesses in town,” Moreno said. “There were several in the community that donated.

Mexican food restaurants and canteens also graciously donated breakfast tacos for the confirmation kids.”

Looking Back and Moving Forward Moreno recently retired from her position as director of religious education, and last year’s Thanksgiving was her final dinner to oversee at Our Lady of Guadalupe Church.

The thing she appreciated the most about helping with the dinner was making unique memories every year with the confirmation students.

“Every class is so different, so it hits my heart in a different way,” she said.

“The fondest memories I have is just seeing these kids work together, seeing these kids be the hosts and hostesses to these people in need and never once judging when they walk in the door as to who they are, where they come from, how much they have or what they don't have.”

They poured their hearts out, and it made them feel good because they did something beneficial and helpful to so many people, she said.

Another memory for Moreno that stood out was a funny one from a Thanksgiving where they were still perfecting the process of the dinners.

“One of the years, we used to do mashed potatoes one little pot at a time, and oh my God that got to be so tedious,” she said. “And then Mary and I would be biting our nails because we didn't know if we'd have enough pota44 Seguin ~ Guadalupe County living

toes.”

Moreno and Mary decided to try a new method to make them: using an electric drill with a painters’ paddle and making them in ice chests.

“Well, one of the parents that was volunteering didn't realize how much power this drill had,” she said. “So, when they put the drill in with the painters' paddle, I mean, we had mashed potatoes all over the kitchen.”

Moreno laughed, “I thought, ‘oh no, not what I was thinking.’ It was part of the learning process, because what he did was he started the drill up first before putting it in instead of putting it in and then starting the drill. But we survived that and moved on.”

Looking back, Moreno hoped those who were served at the dinner had a special Thanksgiving experience.

“We always pray that we open our doors and our hearts to these people that are coming in to share a meal, that we share a meal with and that we're breaking bread with,” she said. “For the people, you could see that it was something they looked forward to.”

The families, friends and people they served always thanked everyone as they left the dinner, she said.

“That's the best feeling that you are appreciated for what you have done,” she said. “It is the best feeling for the kids to know that they made someone feel important that day, someone feel appreciated that day. It's just the best. I get teary-eyed when I think about it.”

The 23rd annual Thanksgiving dinner will be dished up this year, and overseen by the new director of religious education, Gloria Reyna.

“You know, there are some things that I definitely will miss from the religious education,” Moreno said. “Of course, the number one being the kids.”

Moreno is from San Diego, Texas, and moved to Seguin with her husband not long after graduating from Southwest Texas State University in 1972 to begin her career working in the Seguin Independent School District. She has three sons, Rene, Carlos and Daniel, and six grandchildren — three grandsons and three granddaughters.

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Sippin’ F

By Felicia Frazar

or one day at the beginning of December the roads in downtown Seguin flow with chocolate.

Mostly it’s hot, sometimes its cold.

But it’s all part of the Downtown Business Alliances’ Cocoa Sip ‘N Stroll.

Chocolate

The event brings local businesses and just go with it.” and groups together with guests and Unlike Overstreet, Koehler began friends under a canopy of brightly developing his recipe at the end of lit trees and decorated storefronts to October. raise a glass of the molten chocolate “We’ve already started,” he said. drink to celebrate the holidays.

“We’ve been testing. But I think that is Chocolatiers — as they are called typical of almost everybody.”

— Dana Overstreet, owner of You’re One of the challenges the chocolatSo Crafty, and Jeff Koehler, owner of iers face is up-scaling the recipe only The Shop at Design Associto downscale it, Overstreet said. ates, are among the many “Then when you find a recipe and to conjure up the you’re math challenged to scale it up sweet beverage. and then scale it back down because Both said they try you have to serve thousands of cups to find something of hot chocolate, but it’s not an interesting, yet deli- 8-ounce cup,” she said. “So you scale cious to mix up. your recipe up to huge and then you “We’ try to find have to scale it down to two ounces something new and to figure out how much chocolate to different every year. make. That was my challenge last year.”

It takes a lot of work It’s also difficult trying to judge just to try and find a recipe how much to make depending on the that is different,” Overchocolatier’s location, Seguin Main street said, noting she Street Manager and Convention and has yet to sample a recipe Visitor’s Bureau Director Kyle Kramm before the day of the event. said.

“I’ve never taste tested one “We try to tell them how much to yet. Which is really funny. I just prepare,” he said. “Depending on think they’re going to be awesome where they are located at, it can be

from six to eight gallons to as much as 12 to 15 gallons of hot chocolate. It’s a lot of cocoa flowing in the streets of Seguin.”

Past flavors in Overstreet’s shop were “Welcome to the Dark Slice,” a hot chocolate with an orange twist and “Snuggle Up Hazelnut.” Overstreet looks for recipes that are a hit with the whole family.

“There is leaded and unleaded. We try to think about the kids in the family,” she said. “We might not win the popular vote because we don’t have booze in our hot chocolate, but since we’re a more family entertainment type place so we try to have something that is good for the kids.”

Other chocolatiers found recipes that are a little unexpected, Kramm said.

“Some keep it very traditional, others go really out there. Some people have used peanut butter,” he said. “Gift and Gourmet’s has been different every year. One year they used Cayenne pepper. I think one year we had somebody do something with bananas.

We’ve had some that were actually iced hot chocolates. There’s a lot of really different recipes and people like to try them.”

When searching for the key ingredients, Overstreet said sometimes quality wins over quantity.

“There is a difference in using the higher end chocolate as opposed to the more inexpensive,” she said.

“Especially like for the different categories. Quality matters.”

Overstreet didn’t say if she had found her recipe for this year’s event, however, Koehler has.

“This year I’m doing an eggnog hot chocolate,” he said. “It will be fun. It is delicious. I think the eggnog one is going to be popular. I think it is going to surprise people I think it is going to have some richness and depth to it. There are some secret ingredients that we’re going to add to really make it stand out.”

Last year, Koehler served up Red Wine Hot Chocolate, which he said earned rave reviews from the crowd.

Guadalupe County living ~ Seguin 47

“The red wine hot chocolate in most cases was a favorable response,” he said. “Some thought the red wine hot chocolate had a lot of depth and flavor that made it different — that was comments they made. I think the first year we did lavender hot chocolate and it didn’t go over well. We were trying to be earthy and they didn’t like it.”

It’s hard to break through the preconceived notions of what hot chocolate should taste like, Koehler said.

“All of us go into this with a preconceived perception because we’ve been drinking hot chocolate since we were kids. To go in with this preconceived idea about what hot chocolate is and what it is going to taste like,” he said. “Then we come up with all of these different flavors, like Hepzibah (Hoffman-Rogers, of Thunderpaws) did a red velvet hot chocolate last year, and we go into it thinking it’s got a crazy name, but it doesn’t taste the way you expected and people react in a variety of ways.”

Through trial and error, Overstreet learned it’s best to cook up her recipe at home just before the event and bring it to the store.

“The first year I tried to make it in Crock Pots and there are no outlets in here, and because Crock pots are slow cookers, I was heating it up in a tiny microwave,” she said. “It was hard trying to carry hot, molten chocolate across the shop. I make it at home now and keep it in an insulated cooler and hope for the best.”

This is the eighth year that Cocoa Sip ‘N Stroll has hit the downtown district, Kramm said.

Those interested can purchase a commemorative mug that features a local landmark, Kramm said.

Each year, the event expands including more and more people, with 25 chocolatiers whipping up their chocolate concoctions.

“It has grown from I believe the first year we did about 350 mugs and now we’re at 850 and we sell out of mugs every year,” he said. “We’re very excited that it continues to grow. This is one of the community’s most favorite events.”

It takes very little to join the chocolatier ranks, Kramm said.

“The entry fee is $25 and that will get you put on the map,” he said. “If you don’t have a downtown storefront, we’ll find a spot for you to set up. Then you have to make your own recipe for the hot chocolate. People get extremely creative on their recipes. Some of them like to make adult hot chocolates and I 48 Seguin ~ Guadalupe County living

think the businesses have a lot of fun with this event as well. We do ask that if they do an adult hot chocolate they also provide one for kids as well.”

Sip ‘N Stroll is an event for everyone to enjoy.

“It brings out people of all ages, all ethnicities. It is a great event that everybody loves,” he said. “I think what people love about it, is it really gets them in that Christmas spirit for the holiday season.”

For the chocolatiers, some seek the nod from the judges on their sweet drinks.

While there is a competition to be named best of the best, Koehler said winning isn’t everything.

“For me, it’s not so much about being the winner, obviously because I never have won before, but the creating, the coming up with that unusual, but tasty hot chocolate is fun and exciting and different,” he said. “The red wine hot chocolate was one of those that was very popular with the crowd, not so popular with the judges. It is always fun to hear what people say or their comments about it.”

In the end, both chocolatiers said it is great to see the looks on people’s faces when they get that first sip and find it’s something they like.

“I love it when they take a sip and say it is the ‘best ever’ or the ‘best one yet,’” Overstreet said. “Not everyone says that but it is cool, it’s fun. People like it. The kids are funny because they are so honest.”

For many, drinking hot chocolate is a holiday tradition, making the Sip ‘N Stroll the perfect celebration at the start of the Christmas season, Koehler said.

“The warm, fuzzy holiday feeling that hot chocolate resonates is a great experience. It speaks of family and togetherness and sharing a common drink,” he said. “If you drink alcohol everybody is drinking their favorite, not the same thing, but if you have hot chocolate, everybody is having the same kind of hot chocolate.”

For more information about the Cocoa Sip ‘N Stroll, www.facebook. com/SeguinHolidayStroll.

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SILVER OPRY

By Felicia Frazar

M

usicians that play classic country music are becoming a rarity.

In an effort to keep it alive, the Seguin Silver Center created the Silver Opry, a nod to its predecessor the Country Music Show.

“Whether or not people are watching and looking, it is a dying group of music, and that is terribly, terribly sad to me,” Silver Center executive director Glenda Layton said. “This was our way of bringing it back because classic country music is everything to the people around here.

The Silver Opry has been going on for a little more than a year now. It is our way of honoring the classic country, the country that most of our parents and grandparents played when we were little.”

The backbone of the Silver Opry is the house band, a group of musicians who play individually in other bands that converge to bring music to life on the stage.

“They have been playing around and honoring this clas50 Seguin ~ Guadalupe County living

sic country music for many years. These musicians have played with every other band on earth and then they come together one night a month and play like they’ve been together always,” Layton said. “It is incredible to see and exciting because you know it’s live and that they haven’t played this music before and you know they have never played with the person that has the guts to step up to the mic.”

Fruit Balderas keeps the beat on the drums and helps harmonize vocally, Layton said.

“I don’t think there has been a song that has ever been played that Fruit cannot get the beat to and sing the harmony to,” she said.

The nearly lost art of playing the steel guitar isn’t lost on Vernon Doege, Layton said.

“Vernon doesn’t have music there, he has an ear. He’s heard it,” she said. “The joke was he didn’t know a song one day so he listened to it on the way in and turned it up

real loud so the steel could hear it and play it later. That kind of talent you just don’t see walking the street in brown shorts driving a UPS truck. It is the talent that we have in this area that is just amazing to see get up there and play something he hasn’t played before and play it right.”

The group’s newest member Bob Miner plays lead guitar, while Nancy Kutzer plays the fiddle and Norman Govett is on bass guitar.

The band’s main job is to back up the featured artists of the night, Layton said.

“Whoever is the lead performer of a local group is up there with our house band,” she said. “They send us a list of 10 to 12 songs that they feel comfortable getting up and going with and the band is ready and prepared. That’s why it is scary. They have not hit one cord together until the lights are on and the people are in the seats watching. I know, I’ve tried it. Hats off to everyone that jumps up there and grabs the mic and goes and makes it work.”

Artists of all ages have taken the Silver Center Stage — either under the Silver Opry or Country Music Show.

“We stick with the people who are either young and honoring the traditional music or the people who were actually playing in that tradition back then and trying to keep it alive,” she said. When we first started the Opry, I wanted every month to have a youngster, somebody coming up, somebody from this area that we could give a boost too because the music industry isn’t a kind one or an easy one to break into. I think that has been the most exciting part, getting to know some of the absolute talent we have here in this area.”

Among the up and coming artists are Seguin’s own, Natalie Rose and Madelyn Abrameit Layton said.

“We had Natalie Rose. I don’t know if anybody has been watching her career, but she was here for our County Music Shows back when and now she is on the radio,” she said. “We’ve also had Madelyn Abrameit, another family from this area.”

Gabriel Galvan got his musical start on the Silver Opry Stage, Layton said.

“He had never been on stage before he stepped on our Opry stage,” she said. “It was precious and wonderful to watch him come alive under the lights and to see him grow from that first night of shaking and being afraid of being on stage to being in a band that will be playing for us next month on that stage. He has gone from that one person, one guitar to being able to bring together a band.”

On the other side, the show brings in some of the long-time players like Clifton Jankse, who helped kick off the start of the Silver Opry, Layton said.

“That kind of thing not only brings back classic country, but it brings in the religious side as well,” she said. “Country music from my ears way back in the day, started with either drinking, cussing or thanking God for something.”

The Silver Opry is always looking to feature new musicians, as well as former featured artists, Layton said.

“We had a book from way back when of people who used to be here and then after it started then it became word of mouth,” she said. “It is so much fun when you are sitting there in the audience and you just see it happening and see it unfolding. We’re open to new talent. We are here and very thankful to have such extreme talent here in Seguin.”

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GUADALUPE COUNTY LIVING ~ SEGUIN 57

i love the shape of this dress, but most importantly the color is my favorite. umgee dress at bling and Company — $46.97

While adult coloring books have become super popular i’ve never found one that has caught my eye until i saw the boss babes coloring book. i’m all about female empowerment and this book features some of my favorite “boss babes.” boss babes: a Coloring and activity book for Grown ups at Gift and Gourmet — $10.95

favorite finds

This issue’s favorite finds are presented by valerie bustamante, staff reporter for the Seguin Gazette. everyone close to me knows i have an obsession with cacti prints. i love the bright colors used on this wallet. almost resembles a watercolor. Crosby zipper Wallet at Gift and Gourmet — $120

i love buying these ceramic dishes because they’re perfect when you just want to toss your rings or bracelets in it at the end of the day. fox glass dish at The shop — $10.50

bath bombs are the best things to toss in the bath to relax. i loved the smell of this “focus” bath balm. it smelled very relaxing. musee simple Man focus bath balm at tomé — $12.50

58 SEGUIN ~ GUADALUPE COUNTY LIVING

being from san antonio these tops are a must especially around fiesta. This blouse is very refreshing and cute. floral embroidered top at tomé — $39

frida kahlo is one of my favorite iconic individuals in history so when i saw these socks i fell in love with them.

The colors and the calavera face used represent my beautiful Mexican culture. frida kahlo socks from sock smith at The shop — $10

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