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TABLE OF HOLIDAY 2026 CONTENTS FEATURING 12
EVENTS
WHERE TO SEE TEXAS SPARKLE!
These Texas holiday light displays transform the Lone Star State into premier Christmas celebrations for the entire family... And most are free! Nancy Foster
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OUTDOORS
A BUCKET LIST BUCK
South Texas is globally recognized as the premier destination for harvesting mature trophy whitetail bucks. The raw magic comes alive in this gripping first hand account. Mark Wengler
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SHOPPING
HOT GIFT LIST
Check out these thoughtful, unique and well-vetted gifts that are leading holiday wishlists.
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TRAVEL
WHISPERS IN THE GRANITE
Nestled within the Presidential Range of the White Mountains, this historic destination is famous for its gilded age grandeur, premier four-season outdoor recreation, and major historical significance. Nancy Foster
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FASHION
HOLIDAY DRESSING BEYOND THE RED CARPET
Blending old Hollywood nostalgia and avant-garde styling, gloves are the most impactful way to elevate formal holiday looks this season. Lisa Dante
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HEALTH
THE BEST EVER PUMPKIN MUFFINS These pumpkin muffins offer a nutrient dense, lower-sugar twist on classic fall baked goods by using whole grains, natural sweeteners, and fiber-packed pumpkin puree. Abby Kurth, MPH, MS
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CULINARY
SHAKING UP THE MODERN HOLIDAY FEAST
Reimagine traditional holiday fare, sparking even more joy as you make meaningful new memories putting your own twists on the classics.
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WINE
A TOAST ACROSS THE HOLIDAYS
The best wine to bring to a holiday dinner depends on the menu, the formality of the event, and how well you know the host. Here’s a quick-pick guide by scenario. Jim Peterson
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GARDENING
CHRISTMAS GIFTS FOR THE GARDENER
Finding the perfect gift for every green thumb can be tricky. This curated guide highlights the best gardening gifts across essential categories. Calvin Finch, Ph.D.
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COCKTAIL
TEXAN ESPRESSO GINGERBREAD COOKIE COCKTAIL
This gingerbread, espresso libation is a warm festive holiday liquid version of a boozy fresh baked gingerbread cookie.
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TEXAN Volume 13 // Issue 06
EDITOR-IN-CHIEF
LISA DANTE
CREATIVE DIRECTOR
KEITH CHESTER
PHOTOGRAPHERS
JOSH HUSKIN LISA DANTE
CONTRIBUTORS
ILLUSTRATOR
MARK WENGLER DR. JUSTIN PHILLIPS, L.Ac LISA DANTE DR. RICHARD BRUCE WINDERS ALBERT FLORES NANCY FOSTER SHERIFF JAVIER SALAZAR JIM PETERSON BILL DANTE DENISE PAYNE ABBY KURTH, MPH, MS CALVIN FINCH, PH.D. JEREMIAH TEUTSCH
CONTRIBUTING PRODUCTION STAFF
JOSH LOPEZ, SAMANTHA MUSCAT-SCHERR, GABRIELA ALTAMIRANO
PUBLISHER STERLING TEMPLAR PUBLISHING LLC EXECUTIVE PRODUCER KEITH M CHESTER
ADVERTISING/MARKETING BILL @TEXANMAG.COM 210-473-5566 TEXANMAG.COM
Scan here with your camera to view Texan Magazine online
1100 Broadway Avenue, Suite 300, San Antonio, TX 78215 10 November/December 2026
COPYRIGHT ©2023 STERLING TEMPLAR | ALL RIGHTS RESERVED
TEXAN
As we close the final pages of this year and look ahead to the new year, I’m filled with immense gratitude for the community that surrounds our publication. To our readers: Thank you for making our magazine a part of your life. Whether you have been with us for years or just discovered us recently, your curiosity, passion, and loyalty drive everything we do. You are the reason we tell these stories, and we are honored to have a place on your coffee tables and in your screens. To our advertisers and business partners: Thank you for your continued trust and collaboration. A magazine is only as strong as the community that supports it, and your partnership allows us to keep producing high-quality content issue after issue. We take great pride in sharing your brands with our audience, and your success is truly our success. And to my staff, and deeply valued writers and contributors, we could not do what we do without you! Your time, talent and expertise are the backbone of the continued success of Texan Magazine. You are appreciated and admired beyond words! As we look toward the New Year, our commitment to you remains unchanged: to inspire, inform, and bring you the very best our industry has to offer. May this upcoming year bring you and your loved ones good health, happiness, and abundant prosperity. Thank you for turning each page with us. Cheers to a bright and successful New Year! Warmest regards,
Lisa Dante Editor-In-Chief
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EVENTS
WHERE TO SEE TEXAS SPARKLE!
YOUR GUIDE TO SOME OF THE BEST FREE OR LOW COST CHRISTMAS LIGHT DISPLAYS IN THE LONE STAR STATE by NANCY FOSTER
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San Antonio River Walk
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othing gets you in the mood for Christmas more than holiday lights, and folks here in Texas know how to get their sparkle on when it comes to Yuletide holidays. From small-town squares to big-city spectacles, every community rises to the challenge to be merry and jolly and bright. During this magical time of year, many of us reflect on childhood memories when we’d climb into our parents’ car and drive around the neighborhoods gazing at all the dazzling lights. We think of Christmas lights in terms of wonder, togetherness, and joy…so isn’t it time to make new memories? Whether you’re a new Texan, a visitor, or just ready to discover a few new favorites, spend a few minutes with us here for a crash course on the festive side of the Lone Star state. Giving a nod to the “12 Days of Christmas” carol, we’ll showcase 12 different communities, most right here in the Texas Hill Country, giving you, your family, and friends ideas where you can enjoy the sights, sounds, and foods of the holiday season….and most of them are free or low cost.Add to your experience and take in the quiet elegance of area churches and missions that celebrate the true meaning of Christmastime. Before we start, we offer two tips: Wherever you go, make sure your smart phone is charged – these winter wonderland events are a photographer’s dream. And, make sure to check each website before you go for exciting updates and additions! Ready to plan? Let’s go!
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EVENTS
Holiday Lights: San Antonio Area
1. New Braunfels – November 2–January 3 This German-rooted Hill Country town celebrates the season with old-world markets, parades, and plenty of lights. Festive Markets: Weihnachtsmarkt (Nov. 20-22) bring German traditions to life with artisan crafts, food, music, and visits with Santa at the New Braunfels Civic/Convention Center. The Gala (kickoff event) will be Thursday, Nov. 19, from 6-9pm, includes dinner, full bar, live music and exclusive shopping with over 60 artisans and vendors. Parades & Street Fun: Don’t miss the Hometown Holiday Christmas Parade, Jingle Jolly Christmas Fest, and Wassailfest when downtown fills with music, shopping, and samples of warm wassail. visitnbtx.com Christmas at the Caverns at Natural Bridge Caverns features a 5000 sq. ft. outdoor maze, 30’ Christmas tree, trail of lights, ice-skating and Santa and Mrs. Claus. Select nights in December. Check out naturalbridgecaverns.com Santa’s Ranch: Holiday Lights & Music: A 1.5 million–light drive-through display (Nov. 6–Jan. 3) dazzles nightly, and Gruene Hall hosts the Jingle Bell Run & Walk (Dec. 12, 8am). santasranch.com 14 November/December 2026
2. Windcrest – November 12– December 31 Nicknamed the “City of Lights,” Windcrest has turned neighborhood holiday displays into a beloved tradition for decades. It’s like walking into a Hallmark movie. “A Patriotic Light Up: 250 Years of America” is the theme of this year’s holiday festivities which includes a Dedicated Tree Lighting Ceremony Nov. 12 at 6pm at the corner of Jim Seal and Crestway, and Candy Cane Lane (through Dec. 31). Cruise or stroll the streets as residents compete for prizes in categories including best homemade décor, multimedia displays, religious themes, and even “most creative inflatables.” More fun, music, and food is at The Ho Ho Ho Market. windcrest-tx.gov/lightup.
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EVENTS 3. San Antonio – November 21–January 11 In true big-city style, San Antonio shines with tons of holiday events, including these: Light the Way at the University of the Incarnate Word (Nov. 21–Jan. 6): A million sparkling lights transform the Broadway campus nightly through Epiphany in this 40th annual event. Opening night features choir performances, kids’ activities, Santa and Mrs. Claus photos, holiday market, food trucks and a blaze of fireworks at 9 p.m. (Free: uiw.edu/lighttheway) The River Walk (Nov. 27): The 45th Annual Ford Holiday River Parade launches the season with dozens of illuminated floats and more than 100,000 lights reflected in the river, 6pm- 9:30pm. Bonus fun includes Holidays on Houston Street (Dec. 5-14) with 393,000 LED lights on 80 trees, a Holiday Market (Dec. 12–14), and the Taste of Holidays on Dec. 3. (thesanantonioriverwalk.com) Christmas at the Missions – Nov 30–Jan. 11: While this annual event may not entice with thousands of lights, it definitely belongs on your “must go” list. The historic missions of San Antonio each feature special events including beautiful nativity scenes, the Christmas from Around the World Exhibit, MatachineFestival, and La Gran Posada procession. caminosanantonio.org
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University of the Incarnate Word
4. Boerne – November 27–December 29 This Hill Country town embraces its German heritage with festive markets, lively parades, and plenty of small-town charm. Dickens on Main – Nov. 27–28: The season opens with live music, performers, kids’ activities, and a sparkling light display along Main Street. holidaysinboerne.com Weihnachts Weekend – Dec. 4–5: Enjoy the Wassail Walk, a caroling contest, and the 39th annual Weihnachts Parade featuring more than 100 floats (plus the ticketed Stocking Stroll shopping event) on Dec. 5. Boerne Bright – Boerne Bright has been cancelled for 2026, due to construction, but will return in 2027.. ( ci.boerne. tx.us/2156/Celebrate-the-Season-inBoerne · boernebright.com)
A Sleigh Ride Away (an Easy Drive)
5. Marble Falls – November 29–January 2 At Lakeside Park, more than two million twinkling bulbs shimmer against the Colorado River during the Marble Falls Walkway of Lights. Open nightly from 6–10 p.m., this beloved Hill Country tradition adds extra cheer with holiday music, Santa visits, and hot cocoa. Bonus fun includes the Jingle Jubilee, breakfast with Santa, and a Polar Express movie night in the park, complete with train ride. visitmarblefalls.org/christmas-season/ 6. Kerrville – November 21–Early January Downtown Kerrville glows with Hill Country warmth during Merry on the Square, beginning Nov. 22 with a courthouse lighting ceremony, shopping vendors, food trucks, and live entertainment. At 6 p.m., the Annual Holiday Lighted Parade rolls through downtown, followed by the Salvation Army Divisional Headquarters brass band leading to the debut of a 50-foot Christmas tree adorned with 37,000 warm, white lights. kerrvillechristmaslighting.com Holidays At The Museum Of Western Art, voted the #1 Western Art Museum in the USA! “Visit With Santa,” Saturday, Dec. 19, 1-4pm. This free family event features an elaborate Christmas tree display, lots of photo ops, holiday snacks and breathtaking western art! November/December 2026
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EVENTS 7. Wimberley – November 28– December 26 The Emily Ann Trail of Lights Tree Lighting kicks off the Nov. 28 festivities in this pretty town at 5 p.m. followed by the downtown Hometown Holiday Parade with marching bands, festive music and holiday-themed floats. Don’t miss the Tree Lighting ceremony in the Christmas Courtyard that starts at 7 p.m. hometownholidays.com; emilyann.org/trailoflights
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8. Johnson City – November 27– January 3 Nicknamed the “Twinkliest Town in Texas,” Johnson City’s Lights Spectacular has been a Hill Country tradition since 1995. It’s so bright and large that NASA once spotted the two million lights from space! Festivities begin Nov. 27 with the lighting ceremony, followed by performances from the Clickety Cloggers, a holiday parade, and a blaze of fireworks. Downtown glows from dusk to midnight each night, with bonus fun scheduled with the Holiday Market and Santa’s visit. www.lightspectacular.com
9. Fredericksburg – November 24– January 5 With its German heritage on full display, celebrate Weihnachtszeit in Fredericksburg each evening at 6 p.m. at the Marketplatz with the Nightly Lighting of the German Christmas Pyramid. Holiday carols, festive cheer, and traditional German foods blend Old World tradition with Texas Hill Country charm. Take time to stroll through the downtown shops, all bedecked in festive decorations. visitfredericksburgtx.com/events/holiday
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EVENTS
A Bit Further – But Worth the Drive
10. Grapevine – November 13–January 3 Fittingly known as the “Christmas Capital of Texas,” Grapevine dazzles with over 1,400 seasonal events.You’ll want to plan time for the Carol of Lights on historic Main Street, the parade of lights and a ride on Santa’s North Pole Express®. The amazing showstopper has to be ICE! at the Gaylord Texan, Nov. 13–Jan. 3. Larger-than-life sculptures and slides are carved from more than two million pounds of ice, all kept at a frosty nine degrees (parkas provided). Overnight packages at this classy resort make it easy to turn your icy adventure into a quick and memorable holiday getaway. (christmascapitaloftexas.com) christmasgaylorodnational.marriott.com 11. South Padre Island – December 3–December 11 Holiday spirit meets ocean breezes as South Padre Island lights its towering Christmas tree on Dec. 3. Festivities continue with the Lighted Boat Parade on Dec. 11, the Holiday Sandcastle Village, and a free Breakfast with Santa on Dec. 13. Palm trees wrapped in twinkling lights give this island celebration a uniquely coastal Texas flair. southpadreisland.com 12. Austin – November 29–December 23 Zilker Park once again plays host to the 61st Annual Austin Trail of Lights, a nationally recognized holiday tradition that draws visitors from across the country. More than two million lights create a dazzling display of 90 decorated trees and 70 festive installations, with nightly music, dancing, and food vendors to keep the merriment going. It’s Austin at its most magical. austintrailoflights.org 20 November/December 2026
We hope you’ll make time to enjoy these fabulous events and some of the warm Texas hospitality that seems to shine even brighter this time of year. Take pause to reflect that the glow of the season isn’t all about the lights…but in the moments we share. Making Christmas memories is one tradition that never goes out of style. Don’t you agree?
Nancy Foster has authored more than 400 articles for national, regional and local magazines and newspapers, including regular contributions to Allegiant airlines in-flight magazine, My Non-Stop Life. She heads Foster Tourism Marketing based in Kerrville and has clients in the hotel and attraction industry, including the Museum of Western Art in Kerrville. November/December 2026
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OUTDOORS
A BUCKET LIST BUCK by MARK WENGLER
All images courtesy of Mark Wengler November/December 2026
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I
OUTDOORS
have owned a small ranch in LaSalle County, Texas since 2006, and have been fortunate to harvest some pretty nice bucks from this area. One of my dream bucks has always been to harvest a mature South Texas, dark horned 10 pointer with lots of mass. Now don’t get me wrong, I like wide racks, lots of points, unusual racks and basket racks, but there is just something about a straight ole ten pointer that says… classic! I try very hard to study and age bucks, and only harvest ones that are five-and-half or older, even though some of my neighbors believe and I quote, “If we don’t shoot ‘em, someone else will!” I can’t tell you how many threeand-a half and four-and-a-half year old 8 and 10 pointers I have let go, only to see them hangin’ on the neighbor’s skinnin’ pole. It’s extremely
frustrating, but I have always remembered that if you don’t give them a chance, then they have no chance. Such is the case with the latest harvest from my little slice of God’s Country. I started noticing this buck a few years back as a 3 year old eight pointer. He struck me as an up and comer, with a big body, pretty long beams for his age and some good length to his tines. He was a semi regular to my feeder on the west road, and it was always exciting and entertaining when he decided to show on a morning or evening hunt. As he aged over the years I noticed him getting a bit bigger each year, but nothing really to get too excited about. He stayed an eight pointer through age four-and-a-half and I was really hoping he would make it to the magic number of fiveand-a-half to see what might happen with him.
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Well, he made it through his 5th season, although I did not see him all the way through archery season and the whole gun season with the exception of the last weekend. It never fails when a buck turns five-and-a-half, they cease being a home body and really start to roam. I had just about written him off thinking one of my neighbors had taken him. But, on the LAST Saturday evening of the season, he showed, …….and my heart went into overdrive. He had put on some weight from the previous year and added some mass to his rack and his tines had grown a bit as well, but what really got me was how dark his rack had become!! Even though he was still an eight pointer, he was now a big ole knarly 8! I almost got my gun up immediately upon seeing him, but decided to take a good look just to be sure. When I looked at him through my binoculars, my heart sank because I noticed he had 3 broken points! I decided not to shoot for now and got my phone out and also turned on the video camera. I got him in the frame of the camcorder and zoomed in on his rack and took a picture with my phone. I texted the picture to my taxidermist and asked if he could fix his broken points. I did not hear back right away
so I thought he may get a pass, even from the neighbors, with all those broken points. By the time I saw the reply from my taxidermist saying he could fix the points, it got a little later than I was comfortable shooting, so I decided I would hunt hard the next day, all day if needed, to see if he would show again. The next morning was perfect hunting weather, cold with a little of that famous South Texas fog. The feeder went off at 7am, although there were already deer in the roads from putting out corn with the road feeder prior to daylight. As if on que, he marched right out of the brush and began checking out all the does. Now I had been feeding protein for the previous few years, and had seen some does eat from it, but never anything with horns. Well, sure enough, after checking the does and nibbling on corn in the road, that buck made a B-line to the protein feeder and started eating! It was at that the exact moment I decided, he gets a pass! I was nervous about letting a 130 lb class, mature 8 pointer walk, but all I could imagine was what he might look like after another year of eating protein and the hope of some good rains at the right time. November/December 2026
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OUTDOORS
Needless to say it was a long off season, but hopes were high after all the great spring rains, and when September rolled around I went down to cut grass, fill feeders and install my new wireless trail cam! The pics from the new trail cam started coming in almost immediately, but no sign of anything mature, except some big old boars. I did not get a chance to hunt as hard as I would have liked to during archery season, but nothing mature ever showed while hunting or even on any trail cam pics. As gun season started, I began to notice more young bucks showing up and the chasing seemed to begin a bit earlier than previous years. I hunted every chance I got, but the now six-and-a-half year-old buck, if he still existed, was a no show so far. The first few weeks of gun season flew by, with me checking the wireless camera every day, if not twice a day. Then I got some not so great news. The company I work for announced a company Christmas Party right in the middle of the start of the rut,…. in New York City! As anyone who knows me will attest, I am not a fan of Yankee land, that is, anything north of the
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state line, so needless to say I was not a happy camper! I was sort of looking forward to be able to visit New York on the company’s dime, but it could not have come at a more worse time of the year! I usually take off a week at the start of the rut at my place, but the upcoming trip to New York made that impossible, so I decided to take the week off before, hoping for some good cold fronts to extend the early chasing to include any mature bucks in the area. I went down to the ranch the Friday after Thanksgiving in the hopes my time in would pay off, and even though the weather was warm, saw plenty of movement from the get go. Saturday was the start of the “better” ratings on all the moon charts, and that certainly held true this time as it was right before dark that a big buck showed. He came out of the brush along the west fence chasing does immediately and ended up only a hundred yards or so from my box blind. I could tell he was a good buck and could have shot him right there, but wanted to get the shot on video and knew it was way too dark for that. I thought I had noticed some good mass to his horns, but was not totally convinced he was the broken racked 8 pointer from the year before. As it got darker, I decided not to take a chance on a shot.
I had taken my bow along with my rifle for this long hunt, and decided I wanted to try for him with my bow. I hunted long hours morning and evening Saturday, Sunday and Monday with my bow but he never showed. Tuesday was the new moon and supposedly the best hunting day of the pre-rut in my area. Only problem was, the wind had shifted and was not good for my bow blind where he had been that Saturday before. I decided not to chance it, and gun hunted from my box blind about 150 yards from the feeder. The feeder went off at 7AM and it was not a minute later that he walked out. I immediately recognized the frame shape of his rack form the previous year, but also noticed he had grown tremendously! He chased a few does for a bit, then ran into the brush before I could get my gun out the window and the camcorder turned on. I was on pins and needles for a few minutes until finally he walked back out and started eating corn. I was on him immediately, hit the record button on the camcorder and pulled the trigger in what seemed like one fluid motion. The buck jumped straight up in the air and did a back flip of sorts. He came down hard and took off running, thankfully at an angle towards my blind. He ran out of gas less than 100 yards away and laid down, unable to hold his head up for more than a few seconds.
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OUTDOORS
When I saw his head go over into the tall grass, I starting packing up and closing up the blind to head his way. When I got to him I was speechless. He was so impressive! Huge body, big head and a heavy dark rack. He had long thick almost bladed G2s and G3s and his beams mass carried all the way out to its tips! He was even bigger than I had thought having grown 2 points and well over 15 inches! A true South Texas stud in every way. I took plenty of video and pictures, got him field dressed and packed up to head home early. Now I have shot wider bucks. I have shot older bucks. I have shot bucks with more points. But everything considered, he is the best overall buck that I have ever had the privilege of taking. And as I look at him on my wall and enjoy all the great meals he provides, I will always remember this special bucket list buck along with the story behind him, and hope one day to have the chance to top it!
Mark Wengler was born in San Antonio and has lived in Texas his whole life. He grew up living the outdoor lifestyle thanks to his father, uncle and grandfather; and harvested his first buck at the age of 6. His Grandfather, John J. Dury was one of the founders of the San Antonio Gun Club. Mark managed a large hunting ranch in SW Medina County for 15 seasons until he purchased his first small ranch in LaSalle County. His family has had property on the Upper Middle Texas Coast since 1940 and he spent every summer growing up fishing the area until he purchased some lots and a small beach house adjacent to theirs. He has fished for pelagic species all over the Caribbean, French Polynesia, Hawaii and Mexico and frequents the lakes and rivers in Central Texas, including the small ranch he recently purchased on the Colorado River. He is a volunteer Boat Captain for Wounded Warriors; a life member of the Wildlife and Natural Resources Committee of the San Antonio Stock Show and Rodeo and founder of Wired2Wildlife, an organization dedicated to promote hunting, fishing and wildlife management exemption of private property. 28 November/December 2026
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HOT GIFT LIST
TEXAN MAGAZINE
HOT GIFT LIST
2026
Canon Ivy 2 Mini Photo Printer
A pocket-sized, inkless mobile printer that prints 2” x 3” peel-and-stick photos directly from your smartphone. $99.99
DASH My Mug Ice Cream Maker
This affordable ice cream maker has been a bestselling gift for months. It’s so easy to use and makes delicious soft serve. It’s really fun to experiment with new mix-ins—the options are endless. The details: Freeze the base 24 to 48 hours ahead of time, then turn it on and add the ingredients. About 20 minutes later, they’ll have creamy soft serve. $29.99
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Aquasonic Elite Toothbrush Black Series
The AquaSonic Elite Ultra-Whitening Rechargeable Toothbrush in Black (Model: ASELITE-BK) is an advanced, American Dental Association (ADA) accepted power electric toothbrush designed for deep cleaning, plaque removal and gum health. It comes with a built-in 2 minute interval timer that signals every 30 seconds to notify you to change brushing quadrants, automatically shuts off when the session ends. $39.95
Dieux Skin Forever Eye Mask
An infinitely reusable under-eye mask that holds serums and creams close to the skin, allowing products to fully sink in and hydrate your eye area. $25.00 November/December 2026
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HOT GIFT LIST
Meater Plus Smart Meat Thermometer
For the grill master. Our readers can’t stop buying this smart meat thermometer, which allows you to monitor and estimate cook times via an app. It’s a great gift for anyone who loves cooking and grilling—especially if they’re known to multitask. The details: They can choose the type of protein and select the desired doneness, and Meater does the rest. The smart probe displays the target, ambient, and internal temperatures. $79.99
El Amo Extra Añejo Tequila
Everything you want in a smooth, extra premium spirit. Aged for 3 full years in oak barrels gives it a brilliant dark golden hue, made from 100% blue Weber agave. It’s one of the smoothest tequilas you’ll ever taste. Promise. $56.83 32 November/December 2026
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TRAVEL
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WHISPERS IN THE GRANITE: DISCOVERING THE TIMELESS BEAUTY OF THE WHITE MOUNTAINS IN NEW ENGLAND by NANCY FOSTER
Images courtesy of Omni Mount Washington Resort & Spa November/December 2026
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TRAVEL
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he air up here tastes different- sharper, cleaner, and filled with a profound silence that feels almost ancient. The landscape was carved by glaciers and steeped in alpine majesty, standing as a testament to the raw, untamed beauty of the American Northeast. It’s a place where nature doesn’t just display its beauty; it commands your attention. Getting to New Hampshire’s White Mountains takes a little time, but when you get there, you’ll realize the journey was definitely worth it. For me, it was a wedding that brought me 2,100 miles from San Antonio in late September, and the lure of New England in its legendary fall foliage season made the invitation even more appealing. There are a few options for those who travel to north-central New Hampshire. Flights are available via several carriers from
Conway Track Landscape, North Conway
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San Antonio (SAT) to either Boston Logan Intl. Airport (BOS) or Manchester-Boston Regional Airport (MHT). From Boston it’s about a 3-hour drive north or from Manchester about two hours. For those who have access to a private jet, there’s also the Mount Washington Regional Airport (HIE) in nearby Whitefield that is open to the public and will get you into the heart of the mountain country and about 14.5 miles from the stately Omni Mount Washington Resort and Spa. I chose to fly into the Manchester, N.H. (MHT) airport, a smaller airport but one that has several dining spots, shops and easy in-out access. The ride up to my destination was 113 miles and every mile on I-93 brought me through hills, winding roads, and finally tree-dotted mountains. I love our Texas Hill Country but soaking up New England in the fall was positively exhilarating.
Omni Mount Washington Resort & Spa
The Omni Mount Washington Resort & Spa
I personally classify some properties as destination hotels —meaning ones I could easily never leave. I’d certainly classify the Omni Mount Washington Resort & Spa as one of these. The grandiose property oozes history – and character. In 1978 it was added to the National Register of Historic Places and in 1986 designated a National Historic Landmark. Built in 1902 by more than 250 Italian craftsmen for railroad and coal magnate Joseph Stick-
ney, the Spanish Renaissance Revival resort is the largest wooden structure in New England. Guests can choose from 268 guest rooms including 25 suites and 3 presidential wing suites. As a treat for being a wedding guest, I was in one of three Presidential Suites and was delighted it came with mountain views from my terrace. The well-appointed room also featured a soaking tub—that was much appreciated after long walks—and a soft and cushy bathrobe that added to the luxury.
Executive Presidential Suite Living Area
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TRAVEL
Omni Mount Washington Resort & Spa
If you go, your first impression as you step inside is of the Great Hall, designed in French Renaissance style with sweeping ceilings, a grand staircase, Tiffany stained-glass accents and multiple comfortable sitting areas that are idyllic to sit and reflect on the resort’s tasteful ambience. Check-in is a breeze, and—here’s a tip—you’ll be given a resort map – which you’ll definitely need. At every turn of this property, inside and out, a common area beckons you to sit, have wonderful conversation, and soak up the beautiful scenery. This property is full of superlatives and boasts a 903-foot long veranda, said to be the longest in New England. Its different wings are well marked, although I felt much better when a hotel worker, whom I stopped to ask directions, said, “Don’t be embarrassed. For the first two months I was here, I kept walking into closets.” Yup, it’s that big! History buffs will be intrigued at the resort’s celebrated past. Although there is a daily guided history tour, I chose the self-guided one and roamed through the halls at my leisure. The glass-walled Conservatory boasts Tiffany-style glass and an 38 November/December 2026
original 1882 Steinway, and rosewood and crystal chandeliers glisten as sun pours in through the windows. The Gold Room is the site of the final Articles of Agreement for the International Monetary Conference signing in July 1944, where attendees from 44 nations convened for three weeks to establish both the World Bank and the postwar international monetary system.
Legend has it that the federal government, in preparation for the Conference, sent in 150 workers to repair damage from a period when the resort sat empty during the war. Each worker was reportedly given five cans of white paint and told that “if it didn’t move, paint it white.” History was made here! I detoured into the spa and was fortunate to meet Chelsea who escorted me through the taste-
fully-defined treatment rooms, sauna, massage room, facial treatment area and hair and nail salons. The aroma of eucalyptus combined with essences of organic skin treatments made me want to never leave, but I ventured to the fitness center and pool, then found time to browse the shopping arcade including Sterling Works for jewelry and Critters for the youngsters.
Main Dining Room
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Main Dining Room
Sun Dining Room
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TRAVEL
The resort has multiple dining and drinking options in a variety of unique settings including The Cave, a darkened prohibition-era speakeasy for drinks and crafted cocktails, and the Observatory Bar with its charming ambience. As for dining, take your pick among casual grab and go coffee and snacks to the Observatory Bar for drinks and small meals, or the exquisite sophistication of the formal 1902 restaurant. The Omni sprawls across 800 acres o f grounds that beckon you to explore, no matter which season you go. There’s a 18hole golf course and 9-hole Mt. Pleasant Course, a stable, tennis courts, and walking tours that take you through gentle slopes and past plenty of spots to just sit and enjoy that woodsy-scented mountain air. A trip highlight for me was wandering off the beaten path, roaming through the white birches in a Thoreau-like manner, harvesting a few tiny pinecones and perching on a granite boulder to savor the solitude.
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TRAVEL
There’s another property on the grounds. It’s a bit more moderate in price yet only a five-minute walk to the main resort.The Omni Bretton Arms was built in 1896 and predates the larger property. I was fortunate to have the front desk attendant tour me through the sitting areas, pub and beautifully appointed dining area. As I walked on weatherworn original wood floors and took in the ambience of each room, it was easy to see why this 34-room property, originally known as the “Farm Cottage,” earned recognition as a member of the Historic Hotels of America. Plus, its award-winning menu—think the likes of true New England Butter-Poached Lobster—convinced me I’d love to stay there one day. Both hotels feature an abundance of on-site activities including romantic horse-drawn carriage rides. Horse lovers will want to tour the spacious Equestrian Center and check out the steeds at pasture or in the stables. Maybe you’ll be lucky – as I was – to find a friendly stable hand who will offer you an apple. A tall roan named Bullseye seemed to thoroughly enjoy the one Iextended on my palm. There’s an 18-hole, par-72 Mount Washington Golf Course, a smaller 9-hole Mount Pleasant course, tennis courts on four red-clay courts and walking trails throughout. And, of course, a 44 November/December 2026
pool. As tempting as it may be to never leave the resort grounds, there are many local activities to lure visitors year-round, especially during fall or ski seasons. The foliage at the time of my stay in late September was at its peak with golden-leafed beech and yellow birch trees, bright crimson red and orange maples and tamarack, and verdant greens of spruce and conifers. Settling into a rocking chair on the spacious veranda, I soaked up the stunning panorama of Mount Washington, the highest peak in the Northeast (6,288 feet) and part of the Presidential Range.
Seasonal Fun
The White Mountains are legendary as a ski destination, a fact that should appeal to Texans. Despite having no ski areas of its own, Texas ranked 10th nationally as a source of skier visits. Of course, Texans habitually head to Colorado and New Mexico, but maybe it’s time to head east for some of the powdery stuff, where four White Mountains area ski destinations ranked among SKI Magazine’s top 20 in the east for a 2026 ski destination. Ski aficionados can enjoy Alpine (downhill) skiing or Nordic (cross-country) skiing at numerous locations including Bretton Woods, Cannon Mountain, Loon Mountain and Waterville Valley. For non-skiers, snowshoeing and sleigh rides may just be the activity you need.
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TRAVEL Mount Washington Cog Railway
A true seasonal adventure for warmer months is the 8-passenger gondola that soars to the top of Mount Rosebrook and offers jaw-dropping views of the Presidential Range. Plan ahead and dine at the Switchback Grille inside the Rosebrook Lodge. To get your adrenaline going, hop on one of the longest canopy tours in the United States (seasonal – June – October). You’ll need your car for several off-site attractions, but guaranteed, they are worth your time. A fun-filled memory in the making is the Mount Washington Cog Railway, about a 15-minute drive from the hotel. It operates year-round, but during the warmer months it ascends to the 6,288-foot summit. Winter tours take you to Waumbek Station, about 4,000 feet, which gets you amazing views, warming huts and a fire pit to cozy up to. You’ll also need your car for the 7.6-mile Mount Washington Auto Road, which definitely will impress you. As you venture on the winding road to the summit, you’ll be traveling on what is known as America’s oldest man-made tourist attraction, a roadway that opened in 1861. I can’t stop thinking about the feat it was to build that road! New Hampshire is known for its scenic wonders, and Crawford Notch State Park, about a six-mile drive from the hotel, ranks high among them. If you love hiking, here’s your spot. Spread over 5,775 acres, you’ll enjoy wildlife viewing, waterfalls, fishing, and views of an historic home. 46 November/December 2026
Crystal Cascade
Switchback Grille
One iconic NH attraction you won’t see is the legendary Old Man of the Mountain in Franconia Notch, which had borne the likeness of a man’s head in stone until it collapsed in 2003. Today, a memorial to it can be seen, but the Old Man still conjures up sadness at its loss. While any season has its appeal, some properties, restaurants and attractions close during what is known as mud sea-
son, the period after the winter snows melt and before the ground hardens, so it’s wise to check schedules of major spots you plan to visit to ensure they are open. Also, check the weather forecast before you go to help decide what attire to bring. Weather can change quickly in New England. Another tip: many attractions and restaurants require reservations so plan ahead. November/December 2026
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TRAVEL
Flume Gorge Franconia Notch State Park The weekend trip to the White Mountains was spectacular, but the reason I went was for a beloved nephew’s wedding, and for anyone considering a destination wedding, this just might be worthy of consideration. The couple – Edward and Bruna – chose to have their ceremony outside on the rooftop terrace where a backdrop of vibrant fall leaves blanketed the distant mountains and blended with crisp mountain air and soft sunshine. Resort staff did their magic and the day was memorable, including a sumptuous dinner reception in the opulent Grand Ballroom. Out-of-town guests — including me —all agreed. It was worth the travel time to witness this special occasion, which gifted us all with beautiful New Hampshire memories. 48 November/December 2026
For information on the Omni Mount Washington Resort & Spa, visit omnihotels. com/mountwashington. For tourism information on the state of New Hampshire, head to visitnh.gov. Nancy Foster has authored more than 400 articles
for national, regional and local magazines and newspapers, including regular contributions to Allegiant airlines in-flight magazine, My Non-Stop Life. She heads Foster Tourism Marketing based in Kerrville and has clients in the hotel and attraction industry, including the Museum of Western Art in Kerrville.
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FASHION
HOLIDAY DRESSING BEYOND THE RED CARPET: CLASSIC SEASONAL SPARKLE AND THE RETURN OF THE OPERA GLOVE IN MODERN EVENING WEAR by LISA DANTE
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FASHION
ew accessories carry the immediate visual impact and historical gravity of the opera glove. Once considered an absolute prerequisite for high-society galas, theater outings, and debutante balls, the evening glove has transcended its strict, traditional roots. Today, it has re-emerged on contemporary runways and red carpets not as a dusty relic of etiquette, but as a daring statement of modern glamour, tactical styling, and personal expression. Whether you are aiming for timeless Old Hollywood elegance or a sharp, subversive edge, mastering the art of the evening glove requires an eye for texture, silhouette, and proportion.
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FASHION
Striking The Balance Of Proportions And Silhouettes
The golden rule of styling evening gloves relies heavily on the length of your sleeves—or lack thereof. Traditionally, the less skin your gown shows, the shorter the glove should be. •
Strapless and Off-the-Shoulder Gowns: These silhouettes offer the perfect canvas for classic, over-the-elbow opera gloves. By filling the negative space along the arms, long gloves frame your collarbones and shoulders, creating a statuesque, elongated line.
•
Sleeveless and Halter Necklines: For dresses with straps or high-neck halters, gloves that stop just below the elbow (known as a classic evening length) keep the look balanced without overcrowding your upper body.
•
Asymmetrical and One-Shoulder Cuts: Modern styling embraces asymmetry. Pairing a one-shoulder gown with contrasting long gloves adds an architectural, avantgarde feel that strips away any old-fashioned stiffness. November/December 2026
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FASHION
A Material Shift: Texture Play
While traditional etiquette dictated heavy matte silk or white kidskin leather, today’s evening wear allows for far more tactile experimentation. The material of your gloves can completely shift the tone of your ensemble.
Material
Aesthetic Vibe
Best Paired With
Classic Satin
Regal, Old Hollywood, Traditional
Velvet or structured silk crepe gowns
Sheer Mesh & Tulle
Delicate, Ethereal, Contemporary
Romantic column dresses or slip gowns
Luxe Leather
Edgy, Subversive, Bold
Structural minimalist gowns or tailored evening suiting
Velvet
Opulent, Dramatic, Regal
Heavy satin or contrasting high-shine textures
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The Modern Rules of Glove Etiquette
The resurgence of this accessory has relaxed many rigid historical rules, but a few core principles of “glove etiquette” still remain helpful for maintaining an effortless air of sophistication: 1. The Jewelry Question: Rings should never be worn over your gloves unless they are specifically designed as a structural, oversized statement cuff or piece of hand jewelry. Bracelets, however, are a highly encouraged addition. Slipping a diamond tennis bracelet or a vintage gold cuff over a satin or velvet glove creates a beautiful, dimensional focal point. 2. Dining and Drinking: Historically, gloves were kept on while drinking but strictly removed before sitting down to dinner. In a modern setting, if your gloves are made of a delicate sheer fabric or second-skin mesh, you can often get away with keeping them on for cocktails. However, traditional satin or leather gloves should always be peeled back gracefully at the table. 3. The Fit is Everything: An ill-fitting glove can ruin the cleanest silhouette. Ensure your gloves sit snugly against your arm without cutting off circulation or wrinkling excessively, unless they are intentionally designed as slouchy, gathered gauntlets. Ultimately, the modern evening glove is an exercise in drama. By choosing textures that contrast beautifully with your gown and honoring the silhouette of your evening wear, you elevate a simple dress into a memorable fashion moment. November/December 2026
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What About Sparkle And Shine? Holiday dressing is often about the glitz and glam of the season. When choosing bright sequins, let the outfit speak for itself. Unless of course, you follow my number one fashion rule, and that rule is, “there are no rules!”
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FASHION Let your individuality speak for itself. Wear whatever makes you feel confident and comfortable because the true sparkle and shine of the season should be…you.…..not what you’re wearing. Cheers and Happy Holidays!
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HEALTH
THE BEST EVER
PUMPKIN MUFFINS (MADE HEALTHIER) by ABBY KURTH, MPH, MS CLINICAL NUTRITIONIST & WELLNESS COACH
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hen someone declares a recipe “the best”, it’s always worth a try (Adapted from Lovely Little Kitchen). However, I cannot bring myself to add the 1 cup of white sugar used in their recipe. I like that it uses the whole can of pumpkin – more moist and pumpkin-y, and I don’t have a half-used can of pumpkin sitting in the fridge. To make it easy, I cheat and mix everything in one bowl instead of using one bowl for the wet and one bowl for the dry ingredients. Don’t tell my baker friends. Enjoy!
Ingredients
1 3/4 cup flour (paleo flour mix, almond flour, gluten-free flour, oat flour, etc.) • 2/3 cup date palm or coconut palm sugar (this replaces the white sugar, brings the caramel flavor of brown sugar, has more nutrients, and has less impact on blood sugar - glycemic index of 35-54) • 2 teaspoons baking powder • 11/2 teaspoon salt • 2 teaspoons cinnamon • 1/4 teaspoon ground cloves • 1/4 teaspoon nutmeg • 3 eggs • 1 15-ounce can pure pumpkin puree • 1/2 cup coconut oil, melted or other oil • 1 teaspoon vanilla extract. • Optional - add raisins, dried cranberries, pecans, etc. •
Other recipes, as well as articles and gluten-free resources may be found at abbykurthnutrition.coach. Happy Holidays!
Instructions
1. Preheat the oven to 375 degrees. 2. Prepare a standard- size muffin baking pan with paper liners or by oiling each well. 3. Measure out the flour, sugars, baking soda, salt, and spices in a medium bowl and whisk together. 4. In another or the same bowl, mix in the wet ingredients - eggs, pumpkin puree, oil, and vanilla extract. 5. Stir just until ingredients are mixed. 6. Distribute batter into a muffin tin. 7. Optional toppings – pecans,brown sugar, raisins 8. Bake muffins for 20-22 minutes at 350 degrees, or until a toothpick inserted into the center of a muffin comes out clean.
Option: Top your pumpkin muffins with roasted pumpkin seeds and bits of dark chocolate for an intensely autumnal vibe.
Say howdy, ask a question or request health coaching. abbykurth@sbcglobal.net Abby Kurth, MPH, MS Nutrition is a Clinical Nutritionist + Wellness coach, and author of “Wellness is More Than Weight: Easy Steps to Change your Health Habits and Your Life” (available on Amazon, search by author). More topics, including a nutrition blog and gluten-free travel blog, are available at abbykurthnutrition.coach. November/December 2026
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CULINARY
SAVOR THE SEASON: SHAKING UP THE MODERN HOLIDAY FEAST
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he holiday season is an open invitation to bring people together around the dining table, but the traditional pressure of executing a flawless menu can often overshadow the joy of hosting. From classic centerpieces to inventive global twists, chefs and home cooks alike are redefining the festive feast to focus less on perfection and more on memorable flavor. Whether you are aiming for a classic spread or an effortless cocktail-and-appetizer gathering, a thoughtful approach to curation can make your culinary celebrations truly magical.
Caramel Apple Grapes
Move over, caramel apples, grapes have arrived. While it might seem like an odd pairing, dipping green grapes in caramel actually works very well. It adds an extra sweet touch to the grapes, which already have a perfect poppable crunch. Instead of committing to making whole caramel apples and cautiously attempting to take that first bite, you can have as many sweet little grapes as you want. Plus, with apples, they tend turn brown after being cut. Whether you’re serving them after a pumpkin patch run or at a tailgate, adults and kids alike will be obsessed with these bitesized, fall treats.
The Coating:
Coating the caramel in peanuts is completely optional, but you will love the extra crunch they add. Plus, peanuts pair just as well with grapes as they do with apples. That being said, you can use whatever toppings you please. Sprinkles or chocolate chips would work just as well. Tip: Choose extra crisp green grapes to ensure you get that satisfying crunch!
Chopping the peanuts very finely is also helpful because if the peanuts are too big, they will weigh the caramel down and make it slide off.
Storage:
You can work ahead and dip these a day before, then let them chill in the refrigerator in an airtight container. Make sure the grapes are really cold. Ready to try your hand at these adorable treats? Get out your favorite toppings, and get to dipping! INGREDIENTS: • 1 lb. seedless green grapes • 1 (11-oz.) bag caramels • 1/4 cup heavy cream • 1/2 cup finely chopped raw or roasted peanuts, whole semisweet mini chocolate chips/and or sprinkles
INSTRUCTIONS: 1. Wash grapes, then thoroughly pat dry with paper towels. 2. In a small pot over medium heat, cook caramels and cream, stirring frequentServing Ideas: ly, until smooth, about 5 minutes. It’s fun to have a platter full of these treats for 3. Place peanuts on a plate. Using a tootha party, but you can also just have everyone pick, dip grapes into caramel, coming at dip their own if you don’t have the time (or least halfway up the sides. Dip bottoms patience) to dip a ton of individual grapes. Set into peanuts. Arrange on a parchmentout some toothpicks, and let everyone make lined baking sheet. Reheat caramel mixtheir own for a fun fall activity. ture over low heat if needed as you go. The Grapes: Either way, the most important thing to keep in 4. If not serving right away, refrigerate until ready to serve. mind is to work with BONE-DRY grapes. After rinsing them, make SURE to dry them off well. 5. Make Ahead: Grapes can be made 1 day ahead. Transfer to an airtight You can let them air dry for 20 or so minutes container and keep refrigerated. if you need to. If the grapes are wet, the caramel slip right off. November/December 2026
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• 1 large egg beaten with 1 tablespoon of water • 4 Tablespoons of “Everything But The Bagel Seasoning”
Everything Pigs In A Blanket
Sure, you could go out and buy frozen pigs in a blanket in anticipation of your next holiday cocktail party or family gathering. But this version is just so much more fun, and both adults and kids alike will devour a platter of these adorable little appetizers. Your family may argue about which is the best dipping sauce to use, from what kind of mustard to, gasp, ketchup, but we’ll leave that entirely up to you. What really puts this recipe over the top is using an “everything” spice blend, which you sprinkle on top of the little dogs before they go in the oven. You’ll wonder why you haven’t been using it for pigs in a blanket this entire time. INGREDIENTS: • 1 (12-ounce) package beef cocktail franks • 1 (17.5-ounce) package puff pastry (2 sheets) • 1/4 cup whole-grain mustard
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INSTRUCTIONS: 1. Heat the oven to 350°F. If you’re using regular hot dogs in lieu of cocktail franks, cut each hot dog into 3 equal pieces to yield 24 small hot dogs. 2. Lay out a piece of parchment or wax paper and unfold the puff pastry on it. Lightly flatten with a rolling pin until about ¼ inch thick. 3. Brush the mustard all over the pastry in a thin, even layer. Using a sharp knife, cut the pastry into 9 vertical strips. Cut the 9 strips in half horizontally to yield 18 small strips. 4. Place the frank on the end of one strip and roll it up. Arrange on a parchmentlined baking sheet seam side down. 5. Brush the puff pastry with egg wash and sprinkle the everything spice blend on top; use sparingly, as the blend is salty. 6. Bake, rotating the pan halfway through, for about 30 minutes, until the pastry is golden brown.
Golden Herb Mayonnaise Roasted Turkey
Alright, friends—let’s talk turkey! I know it might sound a little strange, but slathering your Thanksgiving bird in mayonnaise is one of the best tricks you’ll ever try in the kitchen. The mayo doesn’t make your turkey taste like a sandwich, I promise—it locks in moisture, crisps up the skin beautifully, and helps all those fresh (or dried) herbs cling to every inch of the bird. The result? A gorgeously golden herb mayonnaise roasted turkey that’s juicy, flavorful, and tender all the way through. This recipe combines creamy mayo with a little Dijon mustard, lemon zest, parsley, rosemary, and plenty of garlic to give the bird lots of holiday flavor. You’ll spread that mixture under the skin and all over the turkey before roasting it to perfection. INGREDIENTS: • 1 cup mayonnaise • 1/4 cup dijon mustard • 1/4 cup fresh parsley, chopped, plus 5 sprigs • 1 Tbsp. fresh rosemary, finely chopped, plus 2 sprigs • 1 lemon, zest grated, lemon cut into quarters • 4 garlic cloves, finely chopped, plus 1 head garlic, cut in half crosswise • 5 1/2 tsp. kosher salt • 3 1/2 tsp. black pepper INSTRUCTIONS: 1. Heat the oven to 275°F. Set a roasting rack in a large roasting pan. Combine the mayonnaise, mustard, chopped parsley and rosemary, lemon zest, chopped garlic and 2 teaspoons each salt and pepper in a medium bowl. 2. Using your fingers, gently loosen the
skin from the turkey breast, being careful not to tear the skin. Pat the turkey dry with paper towels. Sprinkle 1 tablespoon of salt evenly over the turkey, including inside the cavity, under the loosened skin and on the surface. Rub the mayonnaise mixture evenly over the turkey, under the skin and inside the cavity. Place the garlic halves, lemon quarters and parsley and rosemary sprigs inside the cavity. Tie the legs together with kitchen twine and transfer the turkey breast-side up to the roasting rack. Sprinkle with 1 teaspoon pepper and cover tightly with heavy-duty foil. Roast the turkey for about 10 minutes per pound (2 hours for a 12-pound turkey). 3. Remove the turkey from the oven and increase the temperature to 400˚. Remove the foil. Insert a meat thermometer into the thigh, near the hip joint. Continue roasting, uncovered, until the thermometer registers 165˚ and the juices are no longer pink, 2 to 2½ hours, covering with foil as necessary to prevent excess browning. Transfer the turkey to a cutting board, tent with foil and let rest at least 20 minutes before carving. November/December 2026
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CULINARY
Gingersnap-Pecan Crust Pumpkin Pie
An easy press-in crust adds deep crunch and a spicy-sweet contrast to the smooth canned pumpkin custard. The gingersnap cookies give you permission to pump the breaks on the spices in the filling, allowing the pumpkin flavor to truly sing. This unique twist from your usual pumpkin pie is sure to be a crowd pleaser! INGREDIENTS: • 1½ cups finely crushed gingersnap cookies • 1/2 cup finely chopped or ground pecans • 4 tbsp unsalted butter, melted • 1 can (15 oz) pure canned pumpkin puree • 1 can (14 oz) sweetened condensed milk • 2 large eggs • 1 1/2 tsp. pumpkin pie spice • 1/2 tsp. salt • 1/4 cup thick caramel sauce (for drizzling on top) INSTRUCTIONS: 1. Heat the oven to 350°F. 2. Mix the crushed gingersnaps, pecans, and melted butter together. 3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, then bake for 8 minutes and let cool. 4. Whisk the canned pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a bowl. 5. Pour the filling into the cooled gingersnap crust. 6. Bake for 35 to 40 minutes until the center jiggles slightly but is set. 7. Cool completely, then drizzle the caramel sauce over the top before serving.
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WINE
A TOAST ACROSS THEWINEHOLIDAYS: PAIRINGS FOR THANKSGIVING AND CHRISTMAS by JIM PETERSON, WINE ENTHUSIAST & INSTAGRAM WINE INFLUENCER
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here is nothing quite like a holiday table, but Thanksgiving and Christmas are not the same meal. Thanksgiving is a crowded plate with turkey, mashed potatoes, and sweet sides that pull in opposite directions. Christmas is often richer and more focused - a glazed ham, a prime rib or tenderloin, and a longer evening. Most of us reach for the bottle we already know, which is rarely a disaster but rarely the best match. Wine pairing is less about taking chances and more about knowing why certain wine types work with a particular dish.
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WINE
Pairing Basics
Holiday pairing comes down to a few simple rules, and they matter more than the name on the label. Matching the weight of the wine to the weight of the plate is the first of them. A lean roast turkey is happier with Pinot Noir, Beaujolais, or Chablis than with a heavy Cabernet. A glazed ham or a prime rib can take Cabernet, Syrah, or a sturdy Bordeaux blend. Acidity is the working tool on both tables: it cuts through fat, gravy, and butter, which is why a bright Chablis, an off-dry Riesling, or a lively Barbera will outperform a silkier wine. Sweet sides and sweet glazes change the math. Cranberry sauce, candied sweet potatoes, and a brown-sugar ham will make a fully dry wine taste sour and thin. A little residual sugar, as in a German Riesling Kabinett, helps keep the balance. Tannin should follow the meat. Poultry and most pork want the low to medium tannin of Pinot Noir, Gamay, or a lighter Grenache, so the wine does not dry out the leaner bites. Beef, with more fat and a darker crust, works best with the structure of Cabernet Sauvignon or a northern Rhône Syrah. One of the most useful bottles on a crowded holiday table is sparkling wine such as Champagne, Crémant, or Cava. The bubbles and the acid help reset the palate between mismatched dishes. None of this requires a rare or expensive bottle. It asks only that the wine be chosen for the plate in front of it, rather than for familiarity. 74 November/December 2026
Thanksgiving Pairings
Thanksgiving is the harder pairing, because the plate has a wild mix of flavors. Turkey is the easy part: lean and mild. The trouble is everything around it. Herb stuffing, gravy, green beans, cranberry, and sweet potatoes pull sweet and savory at once. This is why I start with sparkling wine. Champagne, Crémant, or Cava cuts the richness and gives guests something to sip before the courses collide. For still wine, brightness is better than power. Chablis or another unoaked Chardonnay works with the turkey and the potatoes, while an off-dry Riesling matches the sweeter sides. On the red
side, Pinot Noir and Beaujolais are the reliable choices. Both have enough acidity and red fruit for the turkey and the herbs, and neither has the heavy tannin to dry out the leaner bites. A bottle chosen only because it feels festive is the one to skip. A big, tannic Cabernet will flatten the turkey and taste stern next to the sweet sides. If guests have different style preferences, pour both white and red. I almost always set two glasses. The option to alternate between red and white is a practical compromise and adds interest to the meal. For dessert, a late-harvest Riesling or a tawny Port - something sweeter than the pumpkin or pecan pie - is the way to finish.
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WINE
Christmas Pairings
Christmas is the easier task because the wine selection can be more straightforward. Fewer flavors are competing, and the main dish takes center stage - whether it’s a glazed ham, a prime rib, or a tenderloin. The ham is the only tricky match because the sweet glaze and salty meat will make a bone-dry wine taste thin. This is where a fruit-forward Grenache or red Zinfandel works better. For white wine, an off-dry Riesling or Chenin Blanc will pair well with ham too. Prime rib, roast tenderloin, or other red meats need the structure of a hearty Cabernet Sauvignon, a Bordeaux blend, Syrah, or a mature Rioja. These reds have the tannin to meld withthe fat and the
dark crust. Tannins in wine bind to protein and fat, which softens the wine’s grip. Without that fat, the same bottle can taste stern and dry. With it, the wine feels rounder, and the beef tastes less heavy. The wines before and after the main course can be simpler too. Welcoming guests with a glass of sparkling wine or Champagne is a cheerful way to start the evening. If there is a starter, a crisp white such as Chablis or Sancerre suits seafood or salad. Dessert can follow a simple plan. Cream, vanilla, and pale fruit pies are happier with a sweet white. Cheese, nuts, chocolate, and heavier desserts do better with Port or Sherry.
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TEXAN Hosting Tips
WINE
How much wine to buy can be a dilemma. A standard bottle holds about eight 3-ounce pours, so I plan on one bottle of each wine for every eight people if each guest is having a single glass of it. A full holiday meal may need more than that. An extra bottle of the wine you expect guests to revisit is a safe bet. Also, smaller pours are a useful habit. A full glass warms up, is harder to swirl, and can commit a guest to more than they want. Small pours make it more comfortable to try multiple wines too. The usual serving order is sparkling first,
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then white, then a lighter red, then the richer red, then something sweet with dessert. Importantly, serving temperature matters more than a fancy glass. Whites and Champagne belong cold, about 40 to 45 degrees (or straight from the refrigerator). Reds are best experienced at 60 to 65 degrees, cooler than most dining rooms, so a short stay in the fridge before dinner is an easy fix if you do not have wine storage. This is because warm red wine masks the fruit and makes alcohol more obvious on the nose. Serving warm red wine is probably the most common mistake I see in wine service.
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WINE
Wine Recommendations
ere are some recommendations for the variH ous wine styles discussed. I have included suggestions at several price levels, with wines you can trust for their quality. PINOT NOIR Stoller Family Estate Pinot Noir, Willamette Valley, OR, $18 The Hilt “Estate” Pinot Noir, Santa Rita Hills, CA, $41 Domaine Matrot Volnay 1er Cru Santenots, Burgundy, France, $99 CRISP WHITES J. de Villebois Sauvignon Blanc Touraine, Loire Valley, France, $15 Charly Nicolle “Per Aspera” Chablis, Burgundy, France, $30 Domaine Vacheron Sancerre, Loire Valley, France, $55 OFF DRY RIESLING Schloss Gobelsburg Kamptal Riesling, Austria, $19 Schloss Vollrads Riesling Kabinett, Rheingau, Germany, $39 Joh. Jos. Prüm Graacher Himmelreich Riesling Kabinett, Mosel, Germany, $69 SPARKLING WINE Cuvee Francoise Brut Cremant de Limoux, Limoux, France, $23
Final Thoughts
Like many of you, I will reach for the bottle I know best on any given day. Holiday dinners deserve better. So let’s all give some thought about what the plate is doing. These meals only come around once a year, and the table is already doing more work than a weeknight dinner. A little extra care with the wine is one more way to look after the people sitting at it. You don’t have to get it perfect. You only have to care enough to make a purposeful choice. 80 November/December 2026
Henriot “Brut Souverain” Champagne, France, $42 Billecart-Salmon Le Blanc de Blancs Grand Cru Champagne, France, $100 BRIGHT RED WINES Louis Jadot Beaujolais Villages, Beaujolais, France, $13 Donnachadh “Estate” Santa Rita Hills Gamay, Santa Barbara, CA, $42 Guy Breton Cote de Brouilly, Beaujolais, France, $49 POWERFUL REDS E. Guigal Côtes Du Rhône, Rhône Valley, France, $14 La Rioja Alta Viña Ardanza Reserva, Rioja, Spain, $41 Château Prieure Lichine Margaux, Bordeaux, France, $52 Tether Cabernet Sauvignon, Napa Valley, CA, $65 Cade Howell Mountain Cabernet Sauvignon, Napa Valley, CA, $150 DESSERT WINES Château Belingard Monbazillac, Pomport, France, $15 (375ml) Château Guiraud Sauternes, Bordeaux, France., $40 (375ml) Graham’s 20 Year Tawny Port, Douro Valley, Portugal, $62
Follow Jim on Instagram, @tx_wine_pilot, for more wine tips and reviews.
Jim Peterson is a retired U.S. Air Force officer who mainly flew the A-10 fighter jet. He has ties to the wine business going back over 25 years, has visited many wine regions, tasted the world’s top wines, and is an avid wine collector. His business, The Texas Wine Pilot, offers customized in-home wine tastings, corporate wine tastings, executive wine training, a wine concierge service, and wine collecting consultations. Visit txwinepilot.com or email him at jim@txwinepilot.com for more information.
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TEXAN
GARDENING
CHRISTMAS GIFTS FOR THE GARDENER by CALVIN FINCH, PH.D. HORTICULTURIST
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GARDENING
he good news is that there are many excellent gifts to buy for the gardener on your holiday list. One of the easiest gifts to purchase is a gift card at your gardener’s favorite nursery. The gardener may get as much pleasure surveying the available merchandise as he/she does in receiving the gift card. With such a gift there is no danger in selecting an inappropriate plant or other item. They are fast and easy and much appreciated. If you want to encourage someone that needs a hobby to garden, consider buying all the fixings for a raised bed garden. For a 4 x 8 foot garden you need nine landscape timbers (have three cut in half for the ends). Purchase 12, six-inch nails and one cubic yard of landscape light mix. The landscape timbers and nails are available at any lumberyard or home improvement store. Purchase the soil at Fertile Garden Supply, or Garden-Ville. There are also complete kits available for purchase made of various materials.
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Bird feeding is closely related to gardening. Extra birds in the garden make it a more pleasant place. If your gardener has squirrels, he/she probably moans and groans about them all the time. They will eat all the seed and chew up the feeders. The Absolute steel feeder with a weight-sensitive perch will prevent the squirrels from eating the seed. The perch can also be set at a weight sensitivity to exclude white wing doves. The steel feeders cost in the $70-$140 range. For a stocking stuffer buy a selection of suet blocks. Include the pepper flavored. Suet blocks are approximately $2.
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A high quality hand pruner also makes a good gift. Look at the Corona and Fiskar brands. There are a whole series of light, but sturdy, loppers (two-handed pruning shears) made of a hardened plastic material that are wonderful, affordable tools. They allow the gardener to cut branches to two inches in diameter and last forever. One of my favorite tools is a folding pruning saw. It also makes a wonderful gift. Most pruning equipment manufacturers offer a saw. Felco 600 is a good model; it can cut up to 2.5-inch branches and folds to fit safely and easily into the pocket.
Rain barrels capture rainwater for use to irrigate container plants. They can be elaborate or simple. Milberger’s Nursery offers a version that holds 70 gallons of water, is flat so it fits discretely against the house, and has all the bells and whistles. For a less expensive version visit, Dave the Barrel Man’s shop at 811 Roosevelt in San Antonio. 210-838-3478.
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If your gardener is new to the San Antonio area or has not taken advantage of the opportunity to spend time at the San Antonio Botanical Garden, buy them a membership. A family membership at $120 will allow the entire family to visit the Garden as many times as they want yearround. Check out membership@sabot.org or you can buy the membership by calling 210-536-1404 or, better yet, visit the Garden Gate Gift Shop on the grounds of the Garden. In addition to the membership there are hundreds of gift choices available at the shop. You might even consider a gardening book. The Garden offers planting ideas, blooms 12 months out of the year, and is a great place to get some exercise.
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Cyclamen are beautiful indoor plants that are also the best shade blooming winter plant for a South Texas landscape. Purchase the plant as a gift to decorate the house until after the holidays and then encourage the recipient to plant the cyclamen outside. Cyclamen are available with blooms that are intensely red, pure white, beautiful pink, or several shades of lavender until April.
A sheared rosemary makes a similar gift. Use it as a small holiday tree inside until January and then transplant the fragrant drought-loving plant outside in full sun. Finding the right gift for someone with a green thumb doesn’t have to be tricky. Skip the generic lawn gnomes and opt for items that bring utility, comfort, or beauty to their daily routine. 88 November/December 2026
TEXAN
COCKTAILS
TEXAN ESPRESSO GINGERBREAD COOKIE COCKTAIL
The perfect holiday martini exists! It’s easy to sip with the classic flavors of vodka, strong espresso and creamy baileys with a touch of sweet and spicy thanks to the addition of gingerbread syrup. It’ll be the hit of your holiday party! INGREDIENTS: • 2 ounces Vanilla Vodka or Whipped Cream Vodka • 1 ounce Baileys Irish Cream Liqueur • 1 shot Italian Espresso Coffee, Dark or Medium • 1 ounce Gingerbread Syrup (Store bought Torani, or make your own with the recipe on the right) • Caramel sauce, for the rim • Whipped Cream for garnish, optional • Rainbow candy sprinkles • Mini Gingerbread men cookies, for garnish
Gingerbread Syrup (if making your own): • 1/4 cup brown sugar, lightly packed • 1/2 cup granulated sugar • 3/4 cup water • 3 tablespoons molasses • 1 teaspoon vanilla extract • 1teaspoon ground ginger • 1/2 teaspoon cinnamon INSTRUCTIONS: In a medium saucepan, make the gingerbread syrup (if making your own). Bring to a slow boil, stirring occasionally to make sure the sugar melts and doesn’t stick to the bottom of the pan. Turn off the heat after the sugar is completely melted and let cool. Brew your espresso. Let cool. Coat rim of martini glass with caramel sauce and dip rim in sprinkles. Set aside. In a cocktail shaker, combine the vodka, baileys, espresso and gingerbread syrup. Fill shaker with ice and shake for about 15 seconds. Strain into prepared glass. Top with whipped cream and mini gingerbread man cookie. Do not bite the head off your gingerbread man before serving….lol
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COMMUNITY
FROM ALL OF US AT TEXAN MAGAZINE...
HAPPY HOLIDAYS, MERRY CHRISTMAS & HAPPY NEW YEAR!
THANK YOU FOR BEING A PART OF THE TEXAN MAGAZINE FAMILY!
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Imagery developed in partnership with People Inc./Southern Living. Photography by Chase Daniel.
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