The Bellaire Buzz - December 2019

Ann Voss and Doug Wildenradt

Houston Chefs’ Cookbooks The Tamale Women

Inside Noah’s House

The Gift of Fun Buzz Baby: Christmas Morning Travel With Grandkids

by Cheryl Ursin

Favorite Holiday Recipes What to Do this Month Houston, TX Permit No. 2047 PAID US Postage PRSRT STD

Back Porch: Don’t Be That Customer

BELLAIRE BUZZ DECEMBER 2019 3

PUBLISHER’S NOTE As we look ahead to 2020 and reflect on 2019, I’d like to thank everyone – readers, advertisers, vendors and our talented Buzz team – for another incredible year. It’s our goal every month to share residents’ stories, one neighborhood at a time. Our print magazines were larger than ever, with even more articles and photos – all original and local, as always. Online, we introduced new columns, such as Andria Frankfort’s “Back Porch Table” recipes column and Cindy Burnett’s “Page Turners” book column, and posted exclusive, online-only content every day on our “Buzzworthy” blog. We hosted more community events as well. Be sure to sign up for our Morning Buzz e-newsletter and connect on social media (Facebook, Instagram, Twitter, Pinterest) to stay in touch with your neighborhood. This month in print, we focus on the holidays: traditions, recipes, events and more. Plus, check out our 2019 Holiday Gift Guide. That’s a wrap, 2019. Here’s to a Buzzworthy 2020! michael@thebuzzmagazines.com

THE BUZZ MAGAZINES BELLAIRE • WEST UNIVERSITY • MEMORIAL • TANGLEWOOD/RIVER OAKS Published by Hoffman Marketing & Media, LLC 5001 Bissonnet, Suite 100, Bellaire, Texas 77401 info@thebuzzmagazines.com • p: 713.668.4157 • f: 713.665.2940 Follow us on Facebook, Pinterest, Instagram and Twitter thebuzzmagazines.com Editor Publisher Associate Editors Editorial Assistant Design Manager Staff Writers

Contributing Writers Account Managers

Joni Hoffman Michael Hoffman Cheryl Laird Jordan Magaziner Steinfeld Pooja Salhotra John Duboise Tracy L. Barnett Deborah Lynn Blumberg Sharon Albert Brier Andria Frankfort Angie Frederickson Todd Freed Cindy Gabriel Cathy Gordon Michelle Casas Groogan Dai Huynh Annie Blaylock McQueen Jennifer Oakley Cheryl Ursin Russell Weil Blaire Burdine Andrea Blitzer, Stephanie Goldfield Leslie Little, Jo Rogers

On our cover: Ann Voss with her brother, Doug Wildenradt, a resident of Noah's House, an independent community living center for single adults with intellectual disabilities.

Cover photo by Nikky LaWell, lawellphoto.com The Buzz Magazines has made all reasonable attempts to verify the accuracy of all information contained within. Advertising claims are solely the responsibility of the advertiser. Copyright © 2019 Hoffman Marketing & Media, LLC. All rights reserved. Reproduction of any portion of this magazine by any means without written permission is strictly prohibited. Printed on recycled paper. Please remember to recycle.

BELLAIRE BUZZ DECEMBER 2019 4

Reputation Matters “Mike is a real professional. He knows the market like no other. He was always available, any time, any day, to answer our questions and help us through the process and did everything to ensure the sell of our house was as simple and effortless as possible for us, maximizing our benefit.

He went well above and beyond what is standard for agents and well beyond what we had experienced in previous house transactions. Highly recommended.” - Jorge and Lili Cortes, 5307 Aspen

#1 in Bellaire Listings sold since 2001.

Specializing in Bellaire Properties since 1993 with over 855 Bellaire Sales Transactions to Date Honored 7 times by the Houston Business Journal as being among Houston’s Top Realtors

Let my record work for you!

Professionalism, Local Market Knowledge, Personal Service

Mike Livingston

, CRS ABR 713.764.9850 • mlivingston@gmail.com • www.har.com/mikelivingston BELLAIRE BUZZ DECEMBER 2019 5

MAILBAG

Your letters, thoughts, opinions Getting people talking I just wanted to congratulate you on your recent article [Touching Hearts: With caring texts from a stranger, by Pooja Salhotra, November 2019] about our foundation [the Eric M. Suhl Foundation] and JFS [suicide-prevention program]. I have heard from so many people I haven't talked to in a long time who read the story of our journey these past few years. Sometimes, when I think about all that Eric went through, mostly alone, I realize that there are so many people out there feeling the same way he did. Your article gets people talking about mental health. The more we talk, the more we help others and the more lives we save.

Thank you for your beautiful words.

Debra Suhl

Fan of Back Porch I always read The Buzz from back to front because I can count on my favorite writer, Andria Frankfort, to deliver a terrific "Back Porch" on the last page. I saw Phyllis and Bernie Milstein’s names in the opening paragraphs [Navigating a changing world, November 2019], and that is always a treat because familiar names personalize her material. And then – surprise! She was writing about me! There was our conversation, word for word, expertly blended into her "changing world" theme. Wow! I am going to have so much fun showing this to my children and grandkids. I want her to know she has made my day, week, and month. It is a delight to be mentioned positively in print, and I am going to enjoy it to the hilt. It is fun to make someone happy, so I am eager for her to know how happy her article makes me.

Lee Mountain

were napping in the car from staying out late the night before. I had mapped out all these wonderful things to see (I think they saw one!). Great story!

Katie O’Sullivan

Rooting for the ’Stros My wife, Debbie Elliott Griffith, and I have been frequent "flyers " in Section 120 [Section 120 Fan Club: Seatmates bond over Astros baseball, by Karen Vine Fuller, September 2019]. Hosted by Leo Vasquez and SuZanne Feather, our feet hardly touch the ground when we are with them. So many friends pop in to say hello, it's rare that we actually sit very long.

Astros management team members, politicians, community leaders, military friends are often hosted in Section 120 as a salute for their service to our nation. If folks on the row up or below have extra family, Leo and SuZanne open their extra seats to accommodate any overage. It's just a smorgasbord of solid Astros supporters who pop in on Leo and SuZanne.

And the night is not complete until Leo Vazquez takes a perfect "selfie" of everyone in the section. It's as much fun to sit home and wait to see who all popped in on 120. Besides our winning ways, their selfies are the second-best thing.

Lanny Griffith Send letters to info@thebuzzmagazines.com. Please include your name, address, phone number and email address for verification purposes. Letters are subject to editing for clarity and space. Views expressed in letters do not necessarily reflect the opinions of The Buzz Magazines, and The Buzz takes no responsibility for the content and opinions expressed in them.

The lucky ones What an honor to have our Wiley [Deweese] featured in The Buzz [The Lucky-Unlucky Kid: A Wiley made it to Broadway, November 2019]. Cindy Gabriel did a great job of capturing our family dynamics. What she didn't include was how lucky we feel to have Wiley and how lucky we are to live in such a great community. The neighbors swept him up and Bellaire Methodist Church fully embraced him with love and music through the choir. Cindy even recently went to his Broadway show, The Lightning Thief, in NYC. Her daughters drove him to HSPVA in high school.

We are the lucky ones and feel the love.

Jean Brackendorff

Travel delights and disasters Your story of the family-travel legacy was so unusual and interesting and I would think almost impossible to do [Family Travel Legacy: A four-generation friendship, by Andria Frankfort, October 2019]. Those two brave grandmothers are fantastic. I know a lot about traveling with my seven children.

But when I tried it with my granddaughters, cousins of 17 and 19, on a trip to Ireland, I vowed never to do it again. When they weren’t shopping, they BELLAIRE BUZZ DECEMBER 2019 6

What’s your story?

We are looking for residents for upcoming articles who: • Have a special love story.

• Have an interesting travel story.

• Know a Buzzworthy neighbor to profile.

• Have a unique hobby.

• Have funny or unusual parenting stories.

If this sounds like you or someone you know, please contact us at info@thebuzzmagazines.com or 713.668.4157, ext 12.

BELLAIRE BUZZ DECEMBER 2019 7

NEIGHBORS

by Pooja Salhotra, staff writer

The Gift of Fun Presents from the best uncle and aunt

I

f there were an award for best gift-givers, Mark and Mardi Kunik would most definitely be in the running.

Their gifts for nieces’ and nephews’ bat and bar mitzvahs – a Jewish coming of age ritual celebrated at age 13 – are not your standard clothing item, electronic gadget or gift card. Instead, the gift is a list of experiences the new teen gets to choose from. The list might include a trip to an amusement park, a pop concert or a Caribbean cruise, with Mark and Mardi.

“They’re really special,” says Mark, a psychiatrist. “It’s just them with the two of us.”

In coming up with the list, Mark thinks about the kids’ interests as well as what their parents do not enjoy doing. When his nephew Maddox celebrated his bar mitzvah three and a half years ago, the top item on the list was a cruise from Galveston – Maddox’s parents aren’t big cruise fans. And when Maddox’s younger sister, Reese, celebrated her bat mitzvah last year, they went on a trip to Universal Studios. Reese was excited since her dad, Mark’s younger brother, is not one to ride roller coasters.

“My dad never goes on them because he says, ‘Oh, I’m too old for that,’” says Reese. “My uncle loves roller coasters, and it was fun to go on them with someone who is family.”

Like anything, becoming an exceptional giftgiver takes effort. Before Mark and Mardi started gifting experiences about five years ago, their goto gift – like many of us – was an American Express gift card.

“We’d send a gift card, and it would just get lost with all the other gifts that are given,” says Mark. “There’s no thought from the giver’s end or the receiver’s end about the gift. It’s just kind of, more often than not, taken for granted.”

But if not a gift card, what do you buy a kid you don’t even know all that well? All of Mark and Mardi's nieces and nephews live outside of Houston, so they don’t see them all that often.

Choosing a physical gift for them proved difficult.

“It was hit or miss,” says Mark. They’ve had mixed success with his material gifts, which have ranged from “eccentric pajamas” with soccer balls on them to magic kits and chemistry activity sets. “I’d try to find something unusual, something I thought would be memorable and BELLAIRE BUZZ DECEMBER 2019 8

ADVENTURES TOGETHER Top photo: Mark Kunik (at right) took his cousin’s son, Jake Fallek (at left), on a full-day adventure for his 13th birthday, first stopping in Anahuac to attend Gatorfest. Bottom photo: Mark Kunik, wife Mardi Kunik (not pictured) and their niece Reese Kunik (at right) had plenty of inside jokes after they returned from Reese’s birthday trip to Universal Studios.

tailored to that person.”

Mardi says, “Most of these kids don’t want or need anything anymore. Moving to the experience was much better for us.”

So far, Mark and Mardi have gifted four experiential trips. In addition to the cruise and the Universal Studios trip, Mark took his cousin’s daughter Chloe to a Taylor Swift concert in Houston, and, most recently, Mark took his cousin’s son Jake to Gatorfest and a Houston Texans football game.

“Jake lives in McAllen and wanted to go to a Texans game because they don’t have professional football,” Mark said. “I picked him up from the airport and took him to Gatorfest in Anahuac. It kind of celebrates the beginning of gator season. Then we drove back to Houston and had lunch in Chinatown, stopped by the Beer Can House and then saw the football game. It was really memorable.”

The trips make for great bonding opportunities. The couple now has inside jokes with each

of their nieces and nephews. And since their own kids are in their 20s, they appreciate spending the time with younger ones.

“You have the child without the parents, and you’re with them 24/7, so you really get to know them,” says Mardi.

Next, Mark and Mardi are looking forward to planning something for their 12-year-old nephew who lives in Denver as well as for their twin nephews in Austin.

“My cousins are already talking about what they want to do for their trip, and they are only 10 years old,” says Reese, who says she loved her Universal Studios trip.

“That was the only gift I’ve ever gotten like that. Getting to go on a whole adventure – that’s amazing.”

Editor’s note: We’d love to hear about “experience” gifts you’ve given or received. If you are up for sharing, email info@thebuzzmagazines.com or leave a comment under this story at thebuzzmagazines.com.

by Jordan Magaziner Steinfeld, staff writer

Photo courtesy of Levy Park

NEIGHBORS

Holiday Happenings ’Tis the season

R

ing in the holiday season with family-friendly festivals, tree lightings, menorah lightings, festive performances, food and more.

Mayor's Holiday Spectacular Sat., Nov. 30, 5-8 p.m.

Hermann Square at City Hall, downtown 900 Bagby St. Admission: Free Kick off the holiday season with the 100th Annual Reliant Lights Mayor's Holiday Spectacular. Tree lighting, music and Santa.

Bring a new, unwrapped toy to the Reliant booth for a child. The toy drive benefits the Salvation Army Greater Houston Area Command.

Holiday in the Plaza Sat., Nov. 30, 12-5 p.m.

CityCentre 800 Town & Country Blvd.

Admission: Free Bring new, unwrapped toys for Texas Children's Hospital West Campus in exchange for a complimentary picture with Santa.

Decorate a tree ornament and sing along with the Houston Show Choir.

West U Christmas Tree Lighting Mon., Dec. 2, 5:30 p.m.

West U Community Building 6104 Auden Admission: Free The City of West U Place Parks and Recreation Departments hosts the 31st annual Christmas Tree Lighting Ceremony. Dance performances, ice sculptor, cookie decorating and Santa Claus.

Holiday in the Park Thurs., Dec. 5, 6-8:30 p.m.

Bellaire Town Square & Loftin Park 7008 S. Rice Ave., Bellaire Admission: Free Music performances by local schools, tree lighting, storytelling, a petting zoo, snow slides and photos with Santa.

Handcrafted Holiday Market Fri., Dec. 6, 10 a.m.-3 p.m., Sun., Dec. 8, 10 BELLAIRE BUZZ DECEMBER 2019 10

a.m.-4:30 p.m.

E v e l y n Rubenstein Jewish Community Center 5601 S. Braeswood Admission: Free FESTIVAL IN THE PARK Levy Park will kick off the holidays with two days of live More than 20 music, holiday markets, Santa Paws, DIY crafts, food and drinks. vendors will offer and through Firetruck Park), 3743 Garnet St. fine art, mixed media, woodworks, pottery and Admission: Wristbands are $20 more at an indoor market.

Carnival games, inflatables, a mechanical bull, rock-climbing wall, arts and crafts, face Dickens on the Strand painting, balloon artist, confetti eggs, photos Dec. 6-8, times vary with Santa, bazaar, huge pile of snow. Proceeds The Strand go toward improving Fire Truck Park.

2302 Strand, Galveston Admission: $13; Children 6 and under are free Levy Park’s Holiday Festival Travel back in time at this annual holiday street Dec. 7-8, 12-5 p.m. festival based on 19th-century Victorian London.

Levy Park Parades, four stages, Tiny Tim's Play Land, 3801 Eastside St. Shopkeepers Skills Villages, costumed vendors, Admission: Free holiday food and drink, and roaming characters.

Live music, DIY craft stations, holiday market, Santa Paws photo booth with the Houston 9th Annual Rudolph Run Humane Society, a photo booth with Santa, Sat., Dec. 7, 7:30 a.m. holiday food and beverages.

CityCentre 800 Town and Country Blvd.

Elf – the Musical Admission: $20-50 Dec. 7-22, times vary Fun run benefiting Firefighters Helping Sarofim Hall Firefighters. Dasher 10k, Rudolph 5k or Cupid 800 Bagby 1k. Participant with the best Christmas outfit Admission: $40 and up will win a prize. Photos with Santa.

Theatre Under the Stars presents Elf – The Musical based on the popular 2003 movie. In the Christmas in the Park musical, Buddy – a human accidentally transDec. 7, 9 a.m.-5 p.m., Dec. 14, 9 a.m.-5 p.m., ported to the North Pole as a baby – embarks on and Dec 21, 10 a.m.-5 p.m. a journey to New York City to find his birth George Ranch Historical Park father and help NYC remember the real mean10215 FM 762 Rd., Richmond ing of Christmas.

Admission: $15 adults, $12 seniors, $10 children, children 3 and under free 11th Annual Gingerbread Build-Off Explore customs and decorations from the Sat., Dec. 7, 10 a.m.-4 p.m.

1830s-1930s. Check out the 1860s Ryon Prairie Hermann Square Home for a Christmas treat or visit Santa's tem901 Smith St. porary workshop at the 1930s Bach House.

Admission: Free for spectators Architecture Center Houston hosts the Southside Place Winter Wonderland Carnival annual Gingerbread Build-Off. Spectators can Sat., Dec. 7, 10 a.m.-2 p.m. cheer on teams, see Santa, (continued on page 12) Southside Clubhouse (entrance at the field

BELLAIRE BUZZ DECEMBER 2019 11

(continued from page 10) and play in the kids' con-

struction zone. In honor of the Apollo moon landing, there will be a special competition category: Gingerbread in Space.

Bank of America Screen on the Green Thursdays, Dec. 12, Dec. 19, Dec. 26, 7 p.m.

Discovery Green 1500 McKinney Admission: Free Enjoy family-friendly movies and downtown Houston views. Bring blankets or lawn chairs and arrive early for contests and activities. Movies include: Miracle on 34th Street, Thurs., Dec. 5; It's a Wonderful Life, Thurs., Dec. 12; A Christmas Story, Thurs., Dec. 19; A Dog's Way Home, Thurs., Dec. 26. Check discoverygreen.com.

Christmas Village at Bayou Bend Bayou Bend Collections and Gardens 6003 Memorial Dr. Dec. 12-30; Open every evening starting at 5:30 p.m. except Dec. 24-25 Admission: $10-18, children 4 and under free Bayou Bend Collection and Gardens will be transformed into a winter wonderland, including thousands of lights throughout the historical estate, a snow slide, a snowball play area, a handcrafted model train circling a 15-foot tree, games and carols. Santa on Dec. 23. Holiday-themed tours of Ima Hogg's historic mansion will feature live actors, theatrical effects and Christmas decorations.

Very Merry Pops Dec. 13, 8 p.m., Dec. 14, 7 p.m., Dec. 15, 2:30 p.m., Dec. 17, 2:30 p.m.

Jones Hall 615 Louisiana St. Admission: $25 and up Holiday favorites, including the Houston Symphony commission Glad Tidings, a musical and narrative telling of the Christmas story with classic carols like What Child is This?, Silent Night and Joy to the World.

Carols on the Green: Celebrating the Season in Song Sat., Dec. 14, 7-8 p.m.

1500 McKinney St. Admission: Free Houston Grand Opera Chorus will be joined by more than 70 voices from the Wheeler Avenue Baptist Church Chapel Choir and AFA Girls Chorus for a concert of holiday music and singalong favorites. ’Twas the Night Before Christmas Sat., Dec. 14, 10 a.m. and 11:30 a.m.

Jones Hall 615 Louisiana St. Admission: $29 and up The classic holiday story ’Twas the Night Before Christmas comes to life with live music from the Symphony and narration, plus sing along to popular holiday songs. Children of all ages are welcome.

BELLAIRE BUZZ DECEMBER 2019 12

Santa Hustle Sun., Dec. 15, 6:45 a.m.

Moody Gardens One Hope Blvd., Galveston Admission: Varies Dress up as Santa and jingle to the finish line.

5k, half marathon and kids dash.

Twinkle Light Parade Thurs., Dec. 19, 6-8 p.m.

Frostwood Elementary 12214 Memorial Dr. Admission: Free The third annual Holiday Twinkle Light Parade will begin in front of Frostwood Elementary School and end at Memorial Drive Presbyterian Church for photos with Santa and Mrs. Clause and holiday fun.

Winter Flea by Night presented by Green Mountain Energy Saturdays through Dec. 21, 6-10 p.m.

Discovery Green 1500 McKinney St. Admission: Free Discovery Green's night market expands to a weekly event during the holiday season. Browse works by local artisans, antiques and other treasures plus live music, food trucks, lawn games and more.

Handel's Messiah Dec. 20, 8 p.m., Dec. 21, 8 p.m., Dec. 22, 2:30 p.m.

Jones Hall 615 Louisiana St. Admission: $24 and up The Houston Symphony, chorus and guest soloists come together to perform Handel's Messiah, including the powerful "Hallelujah" Chorus.

Bellaire Chanukah Festival Sun., Dec. 22, 4 p.m.

Bellaire Town Square 7001 5th St., Bellaire Admission: TBD Celebrate Chanukah with this festival hosted

by The Shul of Bellaire. This year, the theme is Frozen Chanukah and highlights will include lighting a giant ice menorah, snow activities, rock climbing, inflatables, snowy sufganiot (jelly doughnuts) and chocolate gelt s’mores, a dinner buffet, face painting and fire juggling.

Alley Theatre Presents A Christmas Carol – A Ghost Story of Christmas Through Sun., Dec. 29 Alley Theatre 615 Texas Ave. Admission: Prices vary Family-friendly production retells Charles Dickens' classic story following Ebenezer Scrooge's journey with three ghostly spirits who visit him on Christmas Eve. Houston Ballet Presents The Nutcracker Through Dec. 29

Wortham Center 501 Texas St. Admission: $30 and up Houston Ballet presents Stanton Welch’s opulent, annual production of The Nutcracker. In this traditional holiday tale, Clara and Drosselmeyer travel together to the Land of the Sweets where the Sugar Plum Fairy is reunited with her Nutcracker prince and discovers a world of magic.

Magical Winter Lights Through Jan. 5, 2020, Sun-Thurs., 5-10 p.m.; Fri.-Sat., 5-11 p.m.; Extended hours: Nov. 28, Dec. 22-Jan. 1: 5-11 p.m.

Gulf Greyhound Park 1000 FM 2004, La Marque Admission: $13-25 More than 6 million lights, interactive displays, themed lantern sections. Dinosaur exhibit, Santa Claus and Mrs. Claus, the Ice Sisters, arts and crafts created by Chinese artisans, carnival rides and games, food, nightly Chinese acrobatic shows.

Zoo Lights Houston Zoo 6200 Hermann Park Dr. Through Jan. 12, 2020, 5:30-10:30 p.m., last entry at 9:30 p.m.

Admission: $16.75 and up Stroll through the Houston Zoo and admire the trees and paths lit up with holiday lights. A 100-foot-long Infinity Tunnel of Light, 4-D Enchanted Forest, giant Ice Dragon, snow in Winter Wonderland, photos with Santa and Mrs. Claus.

Holiday in the Gardens Through Jan. 12 Moody Gardens One Hope Blvd., Galveston Admission: Varies Moody Gardens hosts multiple events. Ice Land: Christmas Around the World – towering sculptures of famous international landmarks made from 2 million pounds of ice. Festival of Lights – a mile-long trail with more than 2 million Christmas lights. Noel: the Dancing Tree of Light. Enjoy an outdoor skating rink, hot chocolate and festive food, live entertainment.

The ICE Through Feb. 2, 2020, evenings on weekdays, plus days on weekends and holidays Discovery Green 1500 McKinney Admission: General public: $11 admission, $4 skate rental, plus online discounts Ice skating in the park. Special events include Theme Night Tuesdays (Dec. 3: Harry Potter, Dec. 10: Princesses, Dec. 17: Ugly Sweaters); Funfetti Fridays, Skate with Santa and Storybook Stars, Skating with the Stars.

MORE ONLINE See thebuzzmagazines.com for links and more events, plus a New Year’s Eve roundup.

BELLAIRE BUZZ DECEMBER 2019 13

lawellphoto.com

NEIGHBORS

by Cheryl Ursin, staff writer

Home Sweet Home Inside Noah’s House

M

aybe you have a family member with an intellectual disability. Maybe you don’t. Maybe you just chat about the upcoming game with the young man who bags your groceries at the supermarket or say hi to the team that comes in at night to clean your office.

Maybe you wonder where they go when they are not at work, where they live, what their life is like, if they are safe and happy.

If they are lucky, they live someplace like Noah’s House.

Noah’s House, in the Almeda neighborhood, off Beltway 8, is a 501(c)(3) non-profit charity, an independent community living center for single adults with intellectual disabilities. But that is the barebones description. For the people who live there, it is much more than that. It’s home.

Noah’s House aims to provide its residents, people who need just a little extra help, with a satisfying life. And what makes a satisfying life for them is what makes it so for all of us: a sense of independence, a sense of purpose, social interaction and a community that includes people, beyond their families, who know, and care, who they are, what they’re doing, how they’re doing, people who are willing to step in and help them out when they need it.

Thirty percent of the residents of the 50-resident facility are “originals,” people who have lived at Noah’s House since it started, in 1998.

Some even lived together in another facility, which closed, before that. Executive director Jonté Rollins said some of the residents have known each other since elementary school. The age range at Noah’s House is currently 20 to 72, with an average age of 55.

Doug Wildenradt, age 63, is one of the “originals” and has lived at Noah’s House and its precursor before that for about 40 years. He has worked full-time as a dishwasher at Memorial Hermann for 38 years. “He is self-supporting,” said his sister, Ann Voss, a therapeutic optometrist whose practice is in Bellaire. “He really does have an independent life. While, of course, we are here to help him out any time he needs it, I am enormously proud of him.” Doug’s employers call him “the hardest working man alive.” He once went through a 10-year streak BELLAIRE BUZZ DECEMBER 2019 14

when he didn’t miss a single day of work.

“He gets to have an adulthood,” said Ann. “I think it is a normal and natural thing to want to move on from your parents and have your own place.”

The residents of Noah’s House are high functioning.

Sixty-five percent of them work, though many do so part-time. “They can almost live on their own,” explained Jonté Rollins, executive director. Noah’s ROOM TO GROW Ellen Reichenthal has been living in group homes since her late 20s. Her parents wanted her to have an independent life. Here, she is with her brother, House is not a Max Reichenthal. nursing facility.

She also volunteers at Seven Acres, a facility for Residents need to be able to do things like, with senior citizens. assistance, take their medications, handle their But like many of the residents, both Doug and personal hygiene and maintain their bedrooms.

Ellen are achingly vulnerable because they are “Their IQs are too high to qualify for financial so trusting and innocent. “If someone asked him aid,” said Don Ray, a family member and board for money, Doug would give them whatever he member, “but not quite high enough to be selfhad,” said Ann. sufficient without a little help. They fall into a “Ellen might do that too,” said Susan. black hole.”

“There’s no ‘stranger danger’ with her, just pure Residents’ abilities and vulnerabilities differ. innocence. If someone told her they lost their While some, like Doug, can take public transpuppy, off she’d go to help them find it.” portation, to go to work and places like the Noah’s House does provide its residents with Galleria for fun, others would get lost. transportation, geared to their needs. Some Ellen Reichenthal, age 69, is a whiz at public require door-to-door, using Noah House’s two transportation. “If you dropped Ellen and me off vans and bus. Others, like Doug, can be dropped at a bus stop, Ellen would make it to where she off at the Fannin South light-rail station to take was going and I wouldn’t,” said her sister-in-law, the train in to work. Even there, however, the Susan Reichenthal. “She calls MetroLift [a staff times it carefully so that Doug isn’t waiting transportation service run by Harris County] for a long time for the next train, time when and books her own ride to go see her mother.” someone might decide to take advantage of him.

Ellen works part-time at Celebration Company, And the Noah’s House staff knows where the resa workshop that makes candles, greeting cards idents are, when they are (continued on page 16) and other items, run by Jewish Family Service.

and even stay in touch with their employers to make sure everything is going smoothly. They also provide the residents with job coaching and can help them find jobs. Residents work all over Houston, including at Luby’s, Kroger, the Toyota Center and St. Joseph. Four work at Noah’s House itself, three in the center’s kitchen, one as a general handyman. “He’s proud of keeping our courtyard up,” said Jonté.

The scheduling can be intense. The first resident to leave for work is out the door at 5:30 in the morning; the last one back, working at the Hyatt Regency, arrives home after midnight.

Noah’s House also tries as much as possible to provide transportation for residents to activities such as medical appointments. If a resident needs it, a staff member will even go with them to the doctor. “They will drop Ellen off at her doctor’s appointment and I can meet her there,” said Susan. “I can then drop her at Celebration Company [where Ellen works] and she can ride the Noah’s House van back.”

At Noah’s House, the bedrooms ring an inner courtyard. Each resident has their own bedroom with a vanity and sink and shares a bathroom, with a stand-up shower, with one other resident.

The rooms come with furniture, or residents can bring their own. Each room is equipped with a television hooked to cable. But there are also two community televisions, with more channels, in the living room, where residents like to hang out together, particularly to watch big events, like sports. “They can have private time but can also join other people for recreational activities and meals,” said Don Ray. Noah’s House has a commercial kitchen and provides three meals a day as well as sack lunches for people to bring to work. There’s also a weekly laundry service.

And there are activities, lots and lots of activities: weekly shopping trips to Walmart or Target, quarterly visits to a casino, monthly line dances, held with a church group, at Noah’s House itself.

They go bowling so often most residents own their own bowling balls. “We celebrate everything,” says Jonté, ticking off holiday parties, birthday parties, sporting events, museums, theme parks, trips to restaurants. (Buffets are the residents’ favorite.) The staff buys residents holiday presents, and one family holds an annual fundraiser to buy each resident a gift as well.

Every several years, residents go on a cruise.

When Jonté was interviewing for her position three years ago, she met the residents. “Jonté was smart. At dinner, she went to each table and asked the residents what they thought made for a good executive director,” said Don, with a chuckle. “And they were not bashful. I think several of them told her that going on a cruise was a condition of her employment.”

And Jonté did continue the tradition and took several residents – who save for years for the trip – on their latest cruise.

Noah’s House does all this while trying to keep the residents’ costs as low as possible.

BELLAIRE BUZZ DECEMBER 2019 16

According to Jonté, prices at similar communities in Houston start at $3,500 a month, with a median price of $4,500 per month.

Noah’s House costs $1,250 a month.

Noah’s House has always been a matter of family. It was started when Marbridge, another facility now in Austin, closed its Houston location in 1998. Residents who couldn’t or didn’t want to move with the facility to Austin had 30 days to find a new place to live.

Three women, Nancy Lackey, who had been on the staff at Marbridge in Houston, and G a b r i e l l a Rappaport and Paula Hammond, two therapists who had been working with some of the residents at the original facility, set out to find new housing for the residents so they could stay together.

They were able to rent apartments at the Carlyle Place Apartments near West Bellfort and BIG BROTHER Doug Wildenradt, one of “the originals,” has been part of the Noah’s Fondren and start- House family for about 40 years. Here, he is with his little sister, Ann Voss. ed Noah’s House. care through Medicaid, that they don’t work The community stayed there for a little over more than 18 hours per week or they could lose 10 years until their current building was built on their coverage. “It’s easy to screw that up,” said donated land in 2009. In 2016, Nancy Lackey, Don. Judy added, “And it’s the resident who’ll still a driving force behind Noah’s House and its be penalized and for a whole year.” The board executive director, died. Don and Judy Ray of directors hired Jonté Rollins, who had more stepped up. Judy’s brother, David Kirkland, who than 15 years of social-work experience and has also since passed away, lived at Noah’s came from Illinois, at the beginning of 2017.

House. Don and Judy, board members and That year was a hard one for the Rays, but, said retired, ran Noah’s House for a year until they Don, “every day, something funny would happen.” found a new executive director.

“The residents would always thank us and tell “Talk about a shock,” said Don. “We thought us how much they appreciated us,” remembered we knew, as a family, what was involved, but it’s Judy. “One man would always say every day, ‘Do a whole different animal when you are running you know that I love you?’ They are a special the day-to-day operations.” For instance, it’s group of people who have never met a stranger.” important, for residents receiving their healthlawellphoto.com

(continued from page 14) supposed to get back home

BELLAIRE BUZZ DECEMBER 2019 17

FOOD

by Dai Huynh, staff writer

Our City’s Cookbooks What Houston chefs write and read

F

or decades, books from Houston chefs were few and far between. We stored delicious gems from the legendary Tony Vallone, Brennan’s of Houston, Le Colonial chef Nicole Routhier, and the Houston Chronicle’s former food editor, Ann Criswell, high up on our bookshelves (in case of floods). However, in the past few years, we’ve seen a crop of culinary tomes from Houstonians – just in time, too, as more people are eating at home.

According to the NPD Group, people’s food expenses are split evenly between dining out and eating in. However, 82 percent of their meals are prepared at home. Tight finances, stagnant wages and increasing housing expenses factor into this trend. So, for home cooks with deep-seated cravings, here are some cookbooks from local chefs and restaurateurs, as well as some of their favorite cookbooks, to put on your holiday gift list.

ing our favorite dishes,” he says, adding that he now requires all his Underbelly Hospitality restaurants to write down their recipes, just in case he decides to write another book. So far, 16,000 copies of Cook Like a Local, in its first printing, have been sold and shipped to retailers.

C

ook Like a Local, by Chris Shepherd and Kaitlyn Goalen (Clarkson Potter, $35), is a bold expedition into Houston’s ethnic markets and restaurants, in which Shepherd, a James Beard Award-winning chef, delved into the umami soy-and-fish flavors that have molded his adopted city into a culinary destination. He says he wanted to “show people who we are as Houstonians. I wanted, too, to show people the roadmap that I’ve been on.”

He starts the journey by illustrating flavors and foods from different cultures, with an entire chapter on fish sauce and recipes, including pork riblets in fish sauce caramel. Other chapters explore chilies, soy, rice, spices and corn.

However, don’t expect a by-the-book recipe for pad thai. Here, Shepherd wants readers to stretch their culinary boundaries by applying these essential ingredients to such inspired creations as chile tater tot casserole, shawarma meatballs with field pea hummus, and Koreanstyle sloppy joes.

Writing the book was a four-year process that started from scratch because Shepherd, before this, never wrote down his recipes. “But we did save every daily menu from Underbelly, so we printed them all up and went from there, pickBELLAIRE BUZZ DECEMBER 2019 18

Shepherd recommends: “Momofuku: A Cookbook,” by David Chang and Peter Meehan (Clarkson Potter, $40); “Zahav: A World of Israeli Cooking,” by Michael Solomonov and Steven Cook (Rux Martin/ Houghton Mifflin Harcourt, $35); “The French Laundry Cookbook,” by Thomas Keller (Artisan, $60); and “Poole's: Recipes and Stories from a Modern Diner,” by Ashley Christensen and Kaitlyn Goalen (Ten Speed Press, $35).

Vietnamese Houstonian Crawfish From Cook Like a Local, by Chris Shepherd and Kaitlyn Goalen Crawfish boils are a time-honored tradition along the Gulf Coast. The crustaceans are cooked in a vat of heavily seasoned water (typically) along with corn on the cob, potatoes, and sausage, and then enjoyed with a group. Hands are [the] only utensils needed.

But in Houston, the best place to go get crawfish is in the Vietnamese neighborhood in Chinatown. – Chris Shepherd

⅓ to ½ cup kosher salt 1 garlic head, cut in half crosswise to expose the cloves, plus ½ cup chopped (24 cloves) 2 large onions, roughly chopped 2 large carrots, roughly chopped 2 celery stalks, roughly chopped 2 lemons, halved 1 (2-inch) stalk lemongrass 1 pound unsalted butter, melted 5 pounds live crawfish ¼ cup Creole seasoning 1 Tablespoon cayenne or to taste In a very large pot (ideally with a strainer basket set inside it), bring three gallons of water with kosher salt to boil. Add the garlic head halves, onions, carrots, celery, lemons and lemongrass. Let simmer for 15 to 20 minutes, until the vegetables are soft. Pull out the strainer basket and discard the solids. Return the strainer to the pot.

In a saucepan over medium heat, melt the butter. Add the chopped garlic and cook until the garlic softens and smells fragrant. Reduce the heat and keep warm.

Bring the water back to a simmer and add the crawfish. Simmer for 4 to 5 minutes – the crawfish will turn bright red. Remove the crawfish from the pot using the strainer basket, letting all the excess water drip off; then put the crawfish into a very large bowl. Add the garlic butter, Creole seasoning, and 2 tablespoons of water from the pot. Toss the crawfish well to coat.

Sprinkle with cayenne and toss again. Serve immediately with lots of napkins. Serves 8.

P

aulie's: Classic Italian Cooking in the Heart of Houston’s Montrose District, by Paul Petronella (Green Leaf Book Group Press, $27.95), marks last year’s 20th anniversary of the venerable Montrose restaurant started by Petronella’s parents, Bernard and Kathy, in 1998. “We wanted to do something substantial, something that lasts longer than hiring a band and throwing a party,” chef-owner Petronella says. “For us, it took two generations to run the restaurant. My parents did it for 11 years, and I put in 10 years myself, so it’s (continued on page 20)

BELLAIRE BUZZ DECEMBER 2019 19

(continued from page 18) more than a cookbook;

it’s about my family, with recipes.”

The first-person account comes to life with vivid photos from photographer Deborah Smail and highlights the restaurant’s life, in addition to such popular items as the marinara and fettuccini scampi. “I wanted to share as much of Paulie’s as possible without giving away too many secrets,” Petronella says. “Some people were upset that I didn’t share our shortbread recipe, but I did share our fusilli pasta with pesto and rigatoni Bolognese, which are easy to duplicate. I also included our fig cookie, which we make as a family during the holidays. It was one of the first things I learned to make as a kid.”

Petronella recommends “The French Laundry Cookbook,” by Thomas Keller (Artisan, $60); “Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto,” by Marc Vetri (Ten Speed Press, $29.99); and Mario Batali’s Italian cookbooks.

Cuccidati Cookies From Paulie's: Classic Italian Cooking in the Heart of Houston’s Montrose District, by Paul Petronella All of you Catholic Italians out there know these as the St. Joseph’s altar cookies, or Sicilian fig cookies. These are also a Christmas tradition in my family. I first started making these with my grandmother Maw-maw Lamonte when I was in elementary school. These cookies are a great way to learn basic baking skills. – Paul Petronella For the Dough: 2 cups Bob's Red Mill baking flour 2 teaspoons baking powder Pinch of salt ¼ cup granulated sugar ½ cup vegetable shortening (Crisco preferred) 1 egg ¼ cup milk 1 teaspoon vanilla extract For the Filling: ½ cup dry figs ½ cup dried dates, pitted ¼ cup raisins ¼ cup pecan pieces 2 Tablespoons apricot preserves (Paul recommends Bonne Maman brand) BELLAIRE BUZZ DECEMBER 2019 20

For the Icing: 1 cup confectioners' sugar ½ teaspoon vanilla extract 2 Tablespoons milk Colored sprinkles Sift the flour, baking powder,and salt in a large mixing bowl. Add sugar and mix well.

Work in the shortening with a fork. In a separate bowl, beat the egg, milk and vanilla.

Combine wet and dry ingredients and beat for several minutes, until dough is formed. Knead the dough with your hands for another 5 minutes. Split the dough into two pieces, wrap with plastic, and let stand for 30-45 minutes. If you doubled the recipe, separate into four pieces.

Finely chop the figs, dates, raisins and pecans.

Add to mixing bowl and add preserves. Mix well, until ingredients are incorporated. The preserves will act as the glue. Set aside.

Preheat oven to 375°F. Line a cookie sheet with parchment paper.

With a rolling pin, roll out dough no thicker than ¼ inch. Do your best to roll out the dough into a square shape. You can roll dough between two pieces of parchment paper, if you want to cut down on flour mess. Cut the square in half horizontally, left to right. Along the center of each piece, fill with fig mixture. Roll into a nice tight log, sealing along the center and on the ends. Place the seam facing down.

Cut cookies from the log, about 2 inches in width each. You can cut off the ends if they are too doughy. Also, cut three slits on one side of each cookie. Place cookies on baking sheet and fan out the side with slits. Bake for about 15-20 minutes, or until golden brown.

Let cookies cool. Then make icing combining confectioners' sugar, vanilla and milk. Mix well, making sure it's not too runny. Brush the top of each cookie with icing. If adding sprinkles, do so right away. Makes 24 cookies.

T

he Enchilada Queen Cookbook, by Sylvia Casares and Dotty Griffith (St. Martin’s Griffin, $27.99), started in 2005, when chefowner Casares launched her tamale workshops at Sylvia’s Enchilada Kitchen. However, it wasn’t until 2015, when she guest-starred on Food Network’s Beat Bobby Flay, that the Brownsville transplant got serious about finding a publisher while filming in New York City.

“It helped that I was going to be on Bobby Flay and had regional name recognition,” she says.

“But I didn’t just roll off the taco truck. I took along sauces and food samples for them to try.

My co-author, Dotty, was heating up enchiladas in the microwave while I was talking to the publisher.”

A year later, The Enchilada Queen Cookbook was released, showcasing her secret sauces and tricks. “My restaurant is known for the chili gravy. You must try that one at home. It’s flawless,” she says. “My flautas, my rice, they’re all classics. The enchiladas rojas, my mom loves those. My Tia Lupe’s cinnamon cookies and the

pumpkin empanadas – those bring back sweet memories, coming home from school, and my mom would be baking them, usually during cooler weather or the holidays.”

Her recipe for beef fajitas took her the longest to perfect. “Too many marinades overwhelm the flavor of the meat,” she says. “My goal was to tenderize, but still have the beef flavor.” She instead relies on lots of fresh garlic, fresh onions, soy sauce and a seasoning blend.

Casares recommends “Barefoot Contessa Cookbook Collection: The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style” (hardcover), by Ina Garten (Clarkson Potter, $99.99); books by Flay; and “The Flavors of Life: Culinary Reflections of Mary Nell Reck,” by the Coronado Club of Houston (out of print).

Tía Lupe’s Polvorones From The Enchilada Queen Cookbook, by Sylvia Casares and Dotty Griffith Small disc-shaped cookies known as polvorones are among my favorite Mexican sweets. These twoinch rounds are typically served on special occasions, especially birthdays, weddings, and major holidays.

This recipe is based on the cookies I remember my aunt, Tía Lupe, making. Well known for her polvorones, Tía Lupe sold her cinnamon sugarsprinkled cookies all over the region for parties and big events… This recipe calls for freshly ground Mexican cinnamon because it makes an appreciable difference in the flavor. – Sylvia Casares Vegetable oil or cooking spray 1 Tablespoon (from 4 sticks) freshly ground Mexican cinnamon, or regular ground cinnamon 3 cups all-purpose flour 1 cup sugar 2½ teaspoons baking powder ¼ teaspoon salt 2 cups vegetable shortening (Crisco preferred) 2 large eggs, lightly beaten For Mexican Cinnamon Sugar (Recipe below): ½ cup sugar 1 Tablespoon freshly (continued on page 22)

BELLAIRE BUZZ DECEMBER 2019 21

(continued from page 20) ground Mexican cinna-

mon Preheat oven to 350°F. Lightly coat a cookie sheet with oil or cooking spray. In a large mixing bowl, combine the cinnamon, flour, sugar, baking powder and salt. Using a large wooden spoon or your hands, blend the dry ingredients. Using a pastry cutter, blend in the shortening until the mixture resembles coarsely ground cornmeal.

Add the eggs to the flour mixture. Using a spatula, blend well to make a smooth dough. Knead for about 1 minute.

Break off pieces of dough and roll to the size of a walnut. You should have about 36 pieces.

Place the rounds of dough about 2 inches apart on the prepared cookie sheet. Press with your fingers and flatten to ½ inch thick. The cookies should be about 1 inch apart. Bake for 15 to 20 minutes, until light golden on the bottom. Place the cookie sheet on a rack to cool for about 10 minutes. Sprinkle the tops of the cookies with cinnamon sugar. Store in an airtight container at room temperature for 1 week or freeze for up to 3 months. Makes 36 cookies.

To make Mexican Cinnamon Sugar: In small bowl, blend ½ cup sugar with 1 tablespoon freshly ground Mexican cinnamon. Mexican cinnamon, or canela, is Ceylon, or “real” cinnamon, and is different from typical ground cinnamon found in most supermarkets. Typical grocery-store cinnamon is cassia, or Saigon cinnamon. Mexican cinnamon is softer, more like vanilla, while cassia is bolder and spicier, the flavor most North Americans are used to. To use Mexican cinnamon, you usually have to grind it yourself: Place Mexican cinnamon sticks between two sheets of plastic wrap. Using a small hammer or mallet, crack the sticks into small pieces before placing in a spice grinder or blender. Process until finely ground. Pass through a fine sieve, such as a tea strainer, to remove larger pieces.

R

ecipes from My Home Kitchen, by Christine Ha (Rodale, $24.99), was a nobrainer after winning Season 3 of MasterChef on Fox, but that didn’t make it easier. Ha was given three months to submit 100 recipes, “so it was non-stop writing, cooking, and re-cooking.”

The legally blind Houstonian captivated millions of viewers across the globe with her determination and creativity. Ha’s winning recipes are featured in her New York Times best-selling book, which includes Bombay flatbread and braised pork belly. The University of Houston graduate suggests trying the chicken tikka masala. She credits this recipe with saving her from the chopping block on “MasterChef,” adding “Don’t let the list of ingredients intimidate you. The recipe itself is very easy to execute and delicious.”

Another recipe she’s proud of is her mama’s eggrolls, a popular item at the Blind Goat, her food concept in downtown’s Bravery Chef Hall.

A whole chapter is devoted to her mother’s Vietnamese cooking. The other chapters are an eclectic collection of her favorite dishes, includBELLAIRE BUZZ DECEMBER 2019 22

ing a section on Western classics, featuring chicken pot pie and meat loaf.

the ground beef. In a pinch, soy sauce can be used instead of Maggi sauce – but in an authentic Vietnamese kitchen, there’s always a bottle of Maggi next to the fish sauce.

H

Ha recommends “The Food Lab: Better Cooking Through Science,” by J. Kenji López-Alt (W. W. Norton & Company, $49.95); “Momofuku Milk Bar,” by Christina Tosi (Clarkson Potter, $35); “Salt, Fat, Acid, Heat,” by Samin Nosrat (Simon and Schuster, $37.50); and “The Joy of Cooking,”

by Irma S. Rombauer (Scribner, $35).

Stir-Fried Macaroni with Beef (Nui Xao Bo)

ugo Ortega’s Street Food of Mexico, by Hugo Ortega (Bright Sky Press, $34.95), was followed up a year later by Backstreet Kitchen: Seasonal Recipes From Our Neighborhood Cafe, by Tracy Vaught and Hugo Ortega (Inwood Publishing, $34.95). The two books are as different as night and day, even though both come from the dynamic husband-and-wife team of Vaught and Ortega, owners of Backstreet Café, Hugo’s, Xochi and Caracol. Street Food of Mexico, which was named one of six essential Mexican cookbooks by Saveur, is a vibrant and personal journey, with the James Beard Awardwinning chef Ortega and younger brother/pastry chef Ruben as your gregarious guides. It is a homage to Mexico’s street vendors and to a rich family tradition.

Hugo recalls helping his uncle sell tacos and barbacoa in Mexico City when he was 8 or 9 years old. “This is food for the masses,” he says.

“But the quality is outstanding.”

“I felt in my heart that I had to (write this book),” Ortega adds. “My grandmother was a great cook, but she didn’t know how to read or write. Neither did my mother. I wanted to leave some idea of who I am and impart these recipes to the next generation.”

From Recipes from My Home Kitchen, by Christine Ha Called nui for short, this is another food from my childhood that evokes true comfort. Like sticky rice with Chinese sausage, nui is another recipe my mother turned to when she was short on time but long on love. I just love the effortless, 1-bowl experience this stir-fried macaroni offers: the savory beef, sweet and tangy tomato paste, heat of the garlic, and umami of the Maggi sauce, all mixed in with the jaunty macaroni noodles. It’s perfect for kids! – Christine Ha 1 package (16 ounces) elbow macaroni ½ pound ground beef ½ onion, chopped 2 cloves garlic, minced Salt and freshly ground black pepper 1 Tablespoon tomato paste plus additional, if needed 1 teaspoon Maggi sauce In a large pot, cook the macaroni according to package directions until al dente. Drain and rinse under cold water. Heat a wok over medium-high heat. Cook the beef, onion, garlic, and salt and pepper to taste until the meat is browned. Drain the excess fat. Add the macaroni, 1 tablespoon tomato paste, and Maggi sauce and mix well. The macaroni should be thinly coated in tomato paste; add more tomato paste if necessary. Serve warm. Serves 6.

Possible substitutes: Ground turkey, ground pork, or even slices of flank or top round beef (always cut across the grain) can be substituted for

Backstreet Kitchen also celebrates tradition and family, delving into the backstory of one of the most successful restaurant teams in the city The book coincided with the 30th anniversary of Backstreet Café, the River Oaks restaurant started by his wife, Vaught, and her uncle, Jack Blalock Jr., in 1983. About four years later, Ortega applied for a job as the dishwasher at Backstreet, Vaught and Ortega fell in love, and the rest is history.

The Backstreet cookbook contains about 120 recipes of favorites and seasonal dishes. Street Food of Mexico includes 100 recipes, accompanied cooking tips and lush (continued on page 24)

BELLAIRE BUZZ DECEMBER 2019 23

(continued from page 22) location

photography from award-winning food and travel photographer Penny De Los Santos.

Ortega recommends: “Chez Panisse Vegetables,” by Alice Waters (HarperCollins, $36.99); “Chez Panisse Fruit,” by Alice Waters (William Morrow Cookbooks, $34.99); “Beard On Bread” and “The James Beard Cookbook,” by James Beard (out of print); and “An American Place: Celebrating the Flavors of America,”

by Larry Forgione (William Morrow & Co., $30).

Empanadas de Camarón From Hugo Ortega’s Street Food of Mexico, by Hugo Ortega These empanadas were inspired by a recent visit to a seafood market in Mexico City. From far away, we heard what sounded like drums but was actually rolling pins hitting the table as three young men rolled out dough, placed filling in center, formed the empanada, then fried it, all in a matter of what seemed like seconds. – Hugo Ortega For the dough: 3 cups all-purpose flour 1½ teaspoon kosher salt 1 stick (4 oz.) unsalted butter, cubed, chilled 2 eggs, lightly beaten For the filling: ⅓ cup olive oil ½ cup finely chopped white onion 4 garlic cloves, peeled, minced 6 tomatoes, seeded, cut into ½-inch cubes 2 dried bay leaves 1 teaspoon dried Mexican oregano, crumbled 4 teaspoons capers, coarsely chopped 1 jalapeño pepper, seeded and finely chopped 3 Tablespoons distilled white vinegar 2 Tablespoons salsa inglesa (Worcestershire sauce) 1 pound medium cocktail shrimp, peeled, coarsely chopped 10 to 12 cups corn oil for frying For the dough: Place flour, salt, butter, lightly beaten egg and ½ cup ice water in a food processor. Pulse until dough begins to form a ball.

Transfer onto a piece of plastic, wrap tightly and refrigerate at least 1 hour before using.

For the filling: Place large frying pan over medium heat, add olive oil to pan and preheat 2 minutes. Add onion and garlic and cook 3 minutes. Add tomatoes, bay leaves, oregano, capers and jalapeño and cook, stirring, 2 minutes. Add vinegar and salsa inglesa and cook 2 minutes more. Reduce heat, add shrimp and cook until no longer opaque. Add salt to taste.

Transfer mixture to a sheet pan and allow to cool in refrigerator.

For the empanadas (make ahead up to 1 day): Divide the dough into six equal dough balls.

Working one at a time and using a rolling pin, roll each dough ball into circles, about 8 inches in diameter and ⅛ inch thick. Place 2 tablespoons of filling in the center. Lightly brush edges with water, fold one side over mixture and lightly twist and pinch edges to seal. Place raw empanadas on parchment-lined tray sprinkled with flour; cover BELLAIRE BUZZ DECEMBER 2019 24

with more parchment paper, then plastic wrap.

Refrigerate. Fry just before serving.

Before serving: Place corn oil in Dutch oven, preheat to 350°F. Working one at a time, deep fry each empanada until golden brown, about 3 minutes. Place cooked empanadas on paper towels to drain. Serve on a warm platter and accompany with mayonnaise and Valentina sauce.

Makes 6 servings.

Corn Pudding From Backstreet Kitchen: Seasonal Recipes From Our Neighborhood Cafe, by Tracy Vaught and Hugo Ortega.

This has been part of the menu for at least 20 years as the side to the Backstreet classic Red Corn Chicken Enchiladas. The following recipe is for a large Corn Pudding to serve family-style, the way we offer it on our Thanksgiving and Christmas togo menus. – Tracy Vaught and Hugo Ortega 7 cups fresh corn kernels 2 whole eggs 2 whole eggs, separated 2 cups heavy cream 1 Tablespoon granulated sugar ½ teaspoon coarse kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg Pinch ground cinnamon 4 Tablespoons unsalted butter, melted, cooled Place corn kernels in a large saucepan and add enough water to barely cover, about ½-inch above. Place over medium-high heat and bring to a boil. Leave boiling until tender, about 15 minutes more. Remove from heat, strain and cool completely.

Meanwhile, preheat oven to 325˚F. Lightly spray a 3-quart baking dish and set aside.

Place eggs and yolks, heavy cream, sugar, salt, black pepper, nutmeg, cinnamon and ½ amount of corn kernels in the blender and process to a smooth consistency, about 5 minutes. Process corn mixture in the blender until light and airy.

The mixture should resemble the texture of a fruit smoothie. Transfer to a large bowl and add the remaining corn kernels and melted butter.

Mix to combine.

In a separate clean bowl, beat the egg whites to soft peaks. Fold into corn mixture. Transfer mixture into prepared baking dish. Place baking dish in a large roasting pan and add enough water to fill ¾ of the way. Cover and place in oven (see note below). Bake in water bath for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, uncover, and return to oven for an additional 15 to 20 minutes to lightly brown the top. Serves 8.

Note: To bake, place a sheet pan over the roasting pan. Do not use aluminum foil to cover because it entraps the air and will cause the corn pudding to puff up.

H

ouston Cooks: Recipes from the City’s Favorite Restaurants and Chefs by

Francine Spiering (Figure 1 Publishing Inc., $32.99) is a compilation of recipes from many of the city’s top chefs and popular restaurants.

Edible Houston magazine editor Spiering is a savvy culinary guide across the largest city in the South and Southwest. With more than 14,000 restaurants to choose from, the Dutchborn Le Cordon Bleu graduate relied on spreadsheets to narrow her choices down to 40 dynamic, diverse chefs, along with 80-plus recipes. The 233-page journey is accompanied by beautiful, atmospheric photographs by Chris Brown.

Flipping through the colorful, robust pages, you may recognize many familiar faces and restaurants, including Fadi Dimassi of Fadi’s Mediterranean Grill, Justin Yu of Theodore Rex, Kaiser Lashkari of Himalaya Restaurant and Paul Friedman of Peli Peli. The recipes are as diverse as the chefs and restaurants, such as Dessert Gallery & Café chef-owner Sara Brook’s famous Luscious Lemon Squares and Izakaya chef Jean-Philippe Gaston’s Menoodle Ramen, which is a play on ramen noodles and traditional Mexican menudo. The book in many ways reflects the future direction of the city’s food scene. “I see more and more chefs doing flavor combinations that are bold and personal. You’re getting more and more of a sense of place,” Spiering says.

Spiering recommends: “The New Book of Middle Eastern Food,” by Claudia Roden (Knopf, $40), “Thai Food,” by David Thompson (Ten Speed Press, $45), “Mexico: The Cookbook Hardcover,”

by Margarita Carrillo Arronte (Phaidon Press, $49.95) and “Peru: The Cookbook Hardcover,”

by Gastón Acurio (Phaidon Press, $49.95).

Editor’s note: Buzz dining columnist Dai Huynh is a James Beard food-journalism award winner and longtime Houston-based restaurant writer.

MORE ONLINE For more on cookbooks and additional recipes, see this story at thebuzzmagazines.com

BELLAIRE BUZZ DECEMBER 2019 25

lawellphoto.com

FOOD

by Jennifer Oakley, staff writer

Las Tamaleras Keeping family tradition alive

E

very December 23, before the sun begins to rise, the women in the extended Ramirez family gather together around a kitchen table. There, in the heart of the home, surrounded by heaping bowls of masa, savory pulled pork and corn husks, they don matching red aprons and make tamales from a recipe that has been passed down for generations.

They call themselves “Las Tamaleras” – the tamale women – and as they work, they tell stories and continue the legacy of their family matriarch, Elodia “Mimi” Ramirez, who long oversaw their Christmas Eve tamale tradition, started more than 70 years ago.

“I have done this my whole life, and it has been done for generations before me,” says Theresa Mickiewicz, who lives in Southampton with husband Cyril and daughters Lizzie and Julia. “My grandmother is no longer with us, but she was the greatest cook and she loved you through food. My mom is one of her four daughters [Irene, Becky, Irma and Mary Ann] who all grew up making the tamales on the 23rd and eating them on Christmas Eve.” Family lore has the story of Elodia getting married to Joseph Ramirez, and continuing the tradition learned from her grandmother, who raised her after her mother died when she was 7 years old. “Even though I never knew my great-greatgrandmother, who was born in Mexico, I can imagine them sitting around a table making these tamales, and I can imagine my grandmother learning at her side,” says Theresa. “I am the fifth generation making the tamales, and my daughters, Lizzie and Julia, are the sixth generation.”

Theresa says the multi-step tamale process seems as long as their family has been making them. It is an assembly line-like production, led by one woman. Elodia passed the baton to Theresa’s mother, Irene. Now, Irene is passing it along to Theresa. It’s not a job to be taken lightly, either. “This is my year to learn,” says Theresa, with equal parts excitement and trepidation. “I was talking to my mom, and she said this is my year. It is a very time-consuming process to make the tamales, to put them together, to steam them. But it is part of my identity. It is a part of who I am.”

BELLAIRE BUZZ DECEMBER 2019 26

For these women, making tamales is more than just cooking, it is a time-honored event that binds them as tightly as the corn husks they use to wrap up the masa and the meat. MOTHERS AND DAUGHTERS Three generations of Ramirez women get “This tradition is ready to make tamales. Front row, from left: Sloane Smith, Quinn Smith. Back row, from left: Katherine Smith, Irma Bujnoch, Lizzie Mickiewicz, Irene Townsend, sacred,” says Irene Theresa Mickiewicz.

Townsend, Theresa’s alive. We are third-generation Americans, and mother. "It is family time shared with my parwhile we have varying degrees of how alive our ents in the past, my sisters, our daughters and, heritage is – some of us speak Spanish and some now, our granddaughters. It is a time of storyof us don’t – it’s a way to hang onto our heritage telling, joke-telling and catching up with family and our culture and remind us of our history.” happenings.”

That familial history is important, they all Each person is delegated a role in creating the say. “I think about how blessed we are as a family tamales. The leader is the designated pork shoulto be born into this rich heritage,” says Irene. “I der cooker. “My mom usually gets up at 3 a.m. and am so thankful to our parents who loved and starts making the meat,” says Theresa. “It has to nurtured us. I cherish my mother, who was the be cooked with the spices and has to be tasted and epitome of a strong and caring woman. And I flavored right. Back in the day, my grandfather love this poem by Nayyirah Waheed: ‘My mothwas always out and about, but he would come in er was my first country. The first place I ever the kitchen to taste the meat and he would he lived.’ I hope our children will think of us with would tell you exactly what it needed for seasona fraction of that fondness.” ing.” Once the pork is cooked, it has to cool down Weaving their family history into their tamaleand be shredded. And then the masa has to be making honors Elodia Ramirez. “It is a wonderful made. “Masa is the outside corn base that surtradition that we have wanted to carry on rounds the tamale,” says Theresa. “It is made in a through different generations, which carries on huge pot on the table, and it is a lot of work.” the love of our mother and what she did for us,” After the masa is complete, the assembly says Irma Bujnoch, who also lives in begins, and everyone is assigned their roles.

Southampton near daughter Katherine and niece Some of the women spread the masa onto the Theresa. “To me, I feel like we can feel the prescorn husks, others ladle out the meat onto the ence of my mother when we are making these. masa, and others fold, wrap and finish the And she is probably getting a big laugh as we tell tamales. One person does quality control to the stories. She had a really great sense of humor.” make sure the tamales are made just right, and The aprons they all wear also play a part of others are designated story (and joke) tellers to the day. The custom red aprons are embroidered keep everyone entertained as they spend the day with the words “Las Tamaleras,” but there are working, singing and dancing. also two special ones that read La Reina Tamalera “We all know everyone has their role, who is [Queen Tamalera] that belonged to Elodia and the taster and who is quality control or those of one that says La Chiquita Tamalera (The Littlest us who sit at the table and spread the masa,” says Tamalera) for the youngest child present. “We Katherine Smith, Theresa’s first cousin, and hang her La Reina Tamalera apron up every time whose mother is Irma Bujnoch, Irene’s sister. “My we make tamales,” says Irene. Katherine and her aunt Becky is the story teller, and she tells the husband Justin’s daughters, Quinn, 8, and story of their childhood, and every year it is the Sloane, 5, also join in mak- (continued on page 28) same story, but it is keeping our family history

BELLAIRE BUZZ DECEMBER 2019 27

turns wearing the La Chiquita apron.

Even though most of the family is rooted in Houston, there are some members who live in other places: California, Colorado, Virginia and Australia. They are always welcomed home to make – and then eat – the tamales.

On December 24, the tamales are steamed and are ready to eat when the family gathers together. "When we were young, we would go to Midnight Mass and come home and open presents and eat a big tamale dinner complete with rice, beans, guacamole, chips and dessert,” says Irene. “As we got older and had our own families, we would all get together around 6 p.m. on Christmas Eve and eat a big tamale dinner with all the trimmings. The children would put on a play. The first play was The Christmas Story from Luke. There were costumes, painted backdrops, a 6-month old baby Jesus [Katherine] who got pushed out in a woven basket, and Theresa was the Virgin Mary. Everyone would leave around 11 p.m. to go to Midnight Mass. We still do the big dinner, the grandkids open presents, we sing, dance and tell the same old stories, as well as a few new ones. It’s great!”

“Of course our husbands love it because they benefit from it,” laughs Irma, who says the tamales have always been made exclusively by the Ramirez women. “We used to have tamaleeating contests to see who could eat the most.

It really is so fun!”

And although the Christmas Eve celebration has evolved over the years, the sentiment remains the same, with the taste of the tamales taking them back to Elodia’s kitchen. “The tamales are so good and spicy. Our friends always say they are the best,” says Irene. “We do not use a lot of masa and we add a lot of meat, so they are really tasty.”

Theresa could not agree more. “They are my favorite on Christmas Eve,” she says. “They are better than anything than I have ever had. They are not doughy at all, and the masa that we make does not get clumpy or hard. I have never had anything that tastes this good. It tastes like going to Grandma’s when I was little.”

There are a lot of feelings and memories wrapped up in these tamales. “This is one of the only authentic connections I have to my culture, and that is huge,” says Katherine. “It is amazing how food can keep you tied to that. It’s not just the food itself – it is the act of making it. Making the tamales is a way to keep our culture alive – to not forget who we are and where we come from. We were all raised to be special, and we were not told we had any limits, and I attribute that to my grandmother. Making tamales is more about finding happy things to lean into.”

Mimi Ramirez’s Tamales Filling: 8 pounds pork shoulder 1 bunch fresh garlic, slivered 1 teaspoon salt 8 chili arbol peppers, washed and split with seeds and stems removed BELLAIRE BUZZ DECEMBER 2019 28

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(continued from page 26) ing the tamales and take

FAMILY RECIPE The pork tamales are the stars of the Ramirez family Christmas celebration and are made in a multi-day process.

8 Serrano peppers Red Chili Sauce: 20 large dried guajillo peppers, washed and split with stems and seeds removed 6 chili arbol peppers, washed and split with seeds removed ½ large yellow onion, quartered 4½ cups water 2 garlic cloves, peeled 1 Tablespoon chicken bouillon seasoning Masa: 10 pounds fresh prepared masa (purchase at Fiesta Market Bakery section the day of tamale making) 1 pound lard, melted ½ cup broth from pork ½ cup red chili sauce 2 teaspoons ground cumin 2 teaspoons chili powder Salt to taste Corn Husks: 2 16-ounce packages of corn husks Day 1: Grocery shopping and cooking the pork roast and red chili sauce.

Trim thick fat layer from the pork. Cut pork roast into large three-inch chunks. Make slits in the pork and insert large slivers of garlic. Place the pork in a large stock pot with enough water to cover it completely. Add salt and chili arbol and Serrano peppers. Bring to a boil over high heat. Reduce heat and simmer for 3 hours.

Remove pork from pan and let it cool. Save 1 cup of pork stock. When completely cool, shred pork. Store in refrigerator.

While pork is cooking, make red chili sauce.

Place peppers, onion, water, garlic and chicken bouillon in a medium-sized pot. Bring to a boil over high heat. Reduce heat and simmer for 20 minutes.

When cool, transfer mixture to a blender. Blend for 1 minute. Strain blended mixture through a sieve to remove solids. Store in refrigerator.

Day 2: This is the day the family gathers to make

the tamales.

Purchase prepared masa from the bakery department of Fiesta Market on Bellaire Boulevard. It is better to buy it the day of the tamalera party. Mix the prepared masa, melted lard, pork broth, red chili sauce and seasonings.

Knead to a smooth consistency. Adjust seasonings as needed. After kneading, you should be able to remove your hand without the masa sticking to it.

Wash corn husks thoroughly, removing any silk.

Place husks in a large container of warm water.

Hold husks down with a heavy object to keep the husks submerged in the water for one hour.

Combine pork and ½ red chili sauce mixture.

Adjust seasonings. Set aside.

Remove husks from water, shake excess water off and place husks on a large platter.

For each tamale: Spread about 2 tablespoons of masa on the smooth side of each husk (about 1 ⁄8-inch thickness), leaving about 3 inches at the pointed end. Add about 1 tablespoon of pork mixture to the center of the masa and roll up the husk. Fold the pointed end of the husk (without the masa) under and add a little masa to the other end to seal. Repeat until all the masa and pork are used. Stack the tamales flat in a container and refrigerate overnight.

Day 3: Steaming the tamales.

To steam the tamales, place them in a large stock pot with a raised rack. Place a penny in the bottom of the pot. When the water level becomes low, the penny will begin to rattle, indicating you need to add more water to the pot. The tamales should remain above the water line. Stack the tamales, teepee-style with the open end of the tamales pointed toward the center. Place a loose layer of husks over the tamales. Cover the pot and steam the tamales over low heat for 90 minutes.

Turn off the heat and leave on burner for an additional 30 minutes. Tamales are done when you can easily peel them from the husks.

Makes about 10 dozen. We often double the recipe.

BELLAIRE BUZZ DECEMBER 2019 29

FOOD

by Andria Frankfort, staff writer

Kitchen Traditions Recipes with staying power

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lawellphoto.com

he holidays have us all a little sentimental. Driving the same route to look at Christmas lights, using the tree ornaments our children made in pre-K and serving the food that everyone expects this time of year.

For some, that means listening to their families and friends and making exactly the thing that they made last year, and the year before, and the years before that. Those recipes are the ones that make traditions.

A few readers agreed to share the recipes whose absence would spark an uprising if they didn’t make an appearance during the holidays. We hope one or two might find a place in your holiday celebrations this year (and maybe next).

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lake Adams: Catharine Faulconer, Blake’s college roommate, tells us that this cake is to-die-for. “Blake makes Chess Cake every Christmas as gifts,” she says. “It is a true labor of love for her, and she only does it at Christmas.

My whole family eagerly awaits the round tin she delivers the cake in. My kids will start texting on Dec. 1 from school to remind me not to eat all of it. I am sorry to confess that I will eat several squares and lie to everyone when they get home, saying how sad it is that what they see in the tin is all that Blake made. My neighbor, Katherine Tower, will even start questioning me about the arrival of the annual Chess Cake so she can come over and sneak a square!”

Blake Adams’ Chess Cake 1 butter recipe cake mix 4 eggs 1 stick butter, softened 8 ounces cream cheese, softened 1 teaspoon vanilla 1 1-pound box powdered sugar Preheat the oven to 350 degrees, and spray a 9- by 13- by 2-inch pan with cooking spray. Mix the cake mix, 1 egg and the softened butter together. Press it into the prepared pan. In the same bowl, mix the remaining eggs, cream cheese and vanilla, then beat in the powdered sugar. Pour over the top of the cake in the pan.

BELLAIRE BUZZ DECEMBER 2019 30

WINE, THEN CAKE College roommates Catharine Faulconer and Blake Adams toast to the holidays before tasting a square of Blake's Chess Cake.

Bake at 350 for 10 minutes, then lower the heat to 325 and bake another 40 to 50 minutes.

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helly Levy: Shelly tells us, “I make a really good homemade corned beef, also known as ‘Jewish soul food,’ as my family describes it. My son, who now lives in San Francisco, regularly asks for this because it reminds him of his Southern roots. It’s his first request when he comes home to visit.”

Shelly says she keeps a corned beef in the freezer so it will be ready for requests. “Making it at home takes time,” she says, “but it’s fairly easy. My specialty is that I make a special sauce for the topping. When I cook the corned beef, I always know it’s for a special occasion or a holiday, which usually means family is all around me, which makes me so happy!”

To go with the corned beef, Shelly makes a cornbread casserole she calls “pure comfort.”

Shelly Levy’s Corned Beef with Honey Mustard Glaze 2 packages of flat-cut corned beef (it shrinks down) 1 teaspoon garlic, minced 1 Tablespoon olive oil 1 onion, quartered Peppercorn packet that comes with the corned beef Glaze: 2 Tablespoons mustard 2 Tablespoons honey 2 Tablespoons brown sugar Preheat the oven to 350 degrees. Remove corned beef from its packaging, rinse it off and pat dry. Trim the excess fat (Shelly uses an electric knife). Fill a large, deep pan with water halfway; place each corned beef in the water.

Combine the garlic and olive oil and drizzle on top along with the pepper- (continued on page 32)

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(continued from page 30) corn package. Place the

onion around the sides of the corned beef. Cover tightly and cook in the oven for 3 hours.

To make the glaze, mix together the mustard, honey and brown sugar. If the mixture seems too thick, add 1 teaspoon of warm water.

Remove the corned beef from the oven and carefully remove about 1 cup of water. Drizzle the glaze on top of each corned beef; cook uncovered for another 30 minutes. Remove from the oven and let the corned beef sit for about 30 minutes. Slice and enjoy!

Shelly Levy’s Cornbread Casserole 12 ounces cream cheese, softened 1 can sweet corn 1 can sweet creamed corn 1 small box cornbread mix 1 cup grated cheddar cheese Small amount of butter Preheat the oven to 350 degrees. In a medium bowl, mix the cream cheese with both cans of corn and canning liquid. Stir in the cornbread mix. Pour into a 13-by-9-inch baking dish and dot the top with butter. Bake for about 40 minutes or until the top is slightly brown. Remove from the oven and sprinkle cheese on top. Bake for another 10 minutes or so, until the cheese melts.

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enise Rashti: “I found this recipe a long time ago from Good Morning America,” Denise says. “They had a pie competition. David Hartman was on it; that’s how long it’s been. This was one of the recipes, and I’ve been making it ever since. Jake [her son] doesn’t like pie, but he likes this.” This pie didn’t win the GMA competition, although it was in the top five. Denise says it’s the one that her family asks for every time.

Denise Rashti’s Malted Milk Ball Pie For the crust: 1½ cups finely crushed vanilla wafers ½ cup chopped pecans 1 ⁄3 cup melted butter Preheat the oven to 375 degrees. Combine the chopped vanilla wafers and the chopped pecans. Add the melted butter, and mix well.

Press the mixture into the bottom and sides of a pie plate. Bake for 10 minutes. Cool before adding the filling.

For the filling: 1 ⁄3 cup firmly packed light brown sugar 2 Tablespoons cornstarch ¼ Tablespoon salt 1 ⁄3 cup malted milk powder 1½ cups whole milk 6 ounces semi-sweet chocolate chips 1 teaspoon vanilla 1 cup whipping cream ¼ cup powdered sugar 1 cup crushed malted milk balls (Whoppers) In a medium saucepan, combine the brown BELLAIRE BUZZ DECEMBER 2019 32

FAMILY FAVORITES Homemade corned beef with homemade cornbread is on the menu at Shelly Levy's house.

sugar, cornstarch, salt and malted milk powder.

Mix well. Slowly add milk and whisk the ingredients together over medium heat until the mixture boils and thickens. Do this slowly so that it doesn’t spill over. Whisk continuously until thickened. Remove from the heat. Stir in the chocolate chips and vanilla until the mixture is smooth. Refrigerate for 25 minutes or until cool.

In another bowl, beat the whipping cream until soft peaks form. Add the powdered sugar, beating until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture. Stir in ½ cup of the chopped malted milk balls (save the other ½ cup for the topping). Pour the filling into the cooled pie crust.

For the topping: 1 cup whipping cream ¼ cup powdered sugar 1 teaspoon vanilla In a bowl, beat the whipping cream until soft peaks form. Add the powdered sugar and the vanilla until stiff peaks form. Spread over pie filling. Sprinkle with leftover crushed malted milk

balls. Refrigerate the pie for at least 2 hours or until firm. (You can also decorate the pie with whole malted milk balls. The pie freezes well.)

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llan Fradkin: “My wife made this soup for me when I was sick one Christmas Eve,” Allan says. “Henceforth, it became the yearround family favorite known as Christmas Eve Soup. [The recipe] was originally modified from The New York Times Cookbook by Pierre Franey and Craig Claiborne almost 50 years ago. The family and friends have enjoyed it ever since it was developed.”

Allan usually makes this soup during the holidays, when the weather is cool. His daughter Allegra recently gave it to his son Brendan’s fiancée at a family-recipe shower where everyone was supposed to bring an old family recipe.

Allan Fradkin’s Christmas Eve Soup 4-5 pounds chicken thighs and breasts with bones Enough water to cover chicken 4 stalks celery, sliced 6 carrots, sliced 2 onions, sliced (continued on page 34)

BELLAIRE BUZZ DECEMBER 2019 33

Elizabeth Marie, alittlejoyphotography.com lawellphoto.com

Elizabeth Marie, alittlejoyphotography.com

A HOLIDAY TREAT At left: Denise Rashti found the recipe for Malted Milk Ball Pie when it was a finalist years ago in a Good Morning America contest. Top right: Malted Milk Ball Pie is a much-loved holiday favorite. Bottom right: Blake Adams' decadent Chess Cake combines butter cake mix with more butter and cream cheese. (continued from page 32)

5 cloves garlic, crushed 28-ounce can tomatoes 2 Tablespoons tomato paste 1 Tablespoon salt 3 bay leaves 1 teaspoon peppercorns 1 cup uncooked rice ½ cup chopped cilantro

Simmer the chicken in water with celery, carrots, onions, garlic, tomatoes, tomato paste, salt, bay leaves and peppercorns, covered, until the chicken is tender, about 2 hours. Bring the soup to a boil, and add the rice. Cook until the rice is tender, about 30 minutes. Add cilantro and cook another 5 minutes.

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ana Rigsby: Lana says, “My mother had a herb farm and gave me her herb-rich recipe for the best dressing you have ever put in your mouth! It is such an effort to make, but worth every minute.”

Lana’s mom, Gem Rigsby, sold Spur Ridge Herb Farm in the ’90s. In its day, it was the largest herb and edible flower farm in Texas.

Gem Rigsby’s Perfect Dressing: A Spur Ridge Herb Farm Classic 1½ pounds French bread, sliced into small squares (1½ loaf) 1 medium batch cornbread, sliced into small squares BELLAIRE BUZZ DECEMBER 2019 34

½ cup butter 2 large bunches green onions, sliced thin 1 large bunch flat leaf parsley, chopped 1 full bunch celery leaves, stemmed and coarsely chopped 2 Tablespoons fresh marjoram or oregano 1 Tablespoon fresh thyme 1 Tablespoon fresh savory 2 ⁄3 Tablespoon fresh sage 4 small bay leaves (minced if using fresh) 3 eggs, beaten 2 teaspoons salt ½ teaspoon fresh ground pepper 2 to 3 cups turkey or chicken stock Preheat the oven to 350 degrees. Toast the French bread lightly until partially dried.

Crumble the cornbread; add it to the French bread in a very large mixing bowl. Set aside.

Melt the butter in a large skillet and saute the green onions, parsley and celery. Add the herbs gradually. Cook until just wilted, then add to the bread mixture and toss gently. Mix in the eggs. Season with salt and pepper, and moisten with hot stock until the mixture is softened.

Pour the dressing into a buttered baking dish.

Using an ice pick, or some such tool, remove all air pockets. Dot the top with butter. Moisten with more stock until rather wet to ensure a moist dressing. Bake about 1 hour, checking often to be sure that the middle is cooking and

the bottom is not burning.

“If you do not have an herb garden,” Gem writes, “consider buying the herbs weeks ahead of your busy holiday season, prepare the dressing and freeze. If you are careful with the cutting of potted herbs, they will make nice decorations.”

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ennifer Deutsch: “I enjoy gathering and entertaining, but I'd rather not spend all my time in the kitchen preparing food and cleaning up,” Jennifer says. “So that's why for the past 18 years I've been making this dish for practically every holiday we celebrate. It doesn't matter the season or occasion. I have found that it works every time. Sweet-and-Sour Brisket from the Kosher

by Design cookbook. Requires four ingredients and it's done in three hours. Boom!”

Jennifer Deutsch’s Sweet-andSour Brisket From Kosher by Design 1 32-ounce jar sauerkraut, partly drained 5 pounds beef brisket 1 28-ounce can whole, peeled tomatoes 1 16-ounce box dark brown sugar Preheat oven to 350 degrees. Pour the sauerkraut over the brisket. Add the tomatoes with their liquid. Sprinkle with the brown sugar.

Cover with foil and bake for 3 hours.

BELLAIRE BUZZ DECEMBER 2019 35

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2019 Holiday

Gift Guide Unique gift ideas for even the hardest to please

Holiday Style & Gifts At French Cuff Boutique, you will find hand-selected apparel and gifts from head-to-toe. From a special pair of earrings to sparkly evening dresses to a luxurious scarf, we have everything you need for a fashionable holiday season! 4048 Bellaire Blvd., Houston, Texas 77025, frenchcuffco.com

The Gift of Self-Care This year, give the gift of self-care to you or someone you love! THE MAX Challenge combines exciting fitness classes, nutrition coaching and motivation to help members make fast and lasting changes to their health, appearance and overall well-being. Mention The Buzz and save $100 on enrollment! THE MAX Challenge of Houston, 84 Braeswood Square, Houston, Texas 77096 (North Braeswood at Chimney Rock), 281.688.4322, houstoninfo@themaxchallenge.com

Love At First Bite

Holiday Joe Houston’s premier coffee roaster has just made gift giving easier than ever! Simply order any of our popular single origin micro-lot coffees or our perennial holiday favorite, “Christmas Morning Blend,” via our website, and we’ll mail it the day it’s roasted. Now that’s good cheer! Java Pura Coffee Roasters, 5250 Gulfton, Suite 4G, Houston, Texas 77081, 713.523.JAVA, www.javapura.com BELLAIRE BUZZ DECEMBER 2019 36

Come try our tasty treats: Gingersnaps, Cheesesnaps, Crunchy Chocolate Nugget Cookies and fruitcakes folks really like. All proceeds go to enrich the lives of more than 450 individuals at The Center for Pursuit, a local non-profit United Way agency serving adults with intellectual and developmental disabilities. Find us at the Houston Livestock Show & Rodeo in 2020 and visit us at the Urban Harvest Farmers Market the second and fourth Saturdays every month. Gingersnaps Etc., 9310 Kirby Drive, Suite 900, Houston, Texas 77054, 713.525.8468, www.gingersnapsetc.org, www.thecenterforpursuit.org

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Starting at $165. First-time visitors can mention The Buzz to receive 10 percent off all other med spa procedures.

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MikroNerlitos by Distroller Evolution begins with the heart! This holiday season, play with the MikroNerlitos

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BELLAIRE BUZZ DECEMBER 2019 37

lawellphoto.com

KIDS

by Annie Blaylock McQueen, staff writer

Buzz Baby

Christmas-morning traditions

Buzz Baby is a column about life with little ones.

Writer Annie McQueen has three children age 5 and under.

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ouise Carter, a realtor and mom of 3-yearold twin girls, Mimi and Caroline, opens the shutters in her ranch-style home. It’s early, around 6 a.m. The morning dew is still on the grass, and the sun is barely peeping in.

It’s Christmas morning. Louise and her husband Park, who works in commercial real estate, have a small gift from Santa Claus ready for the girls to tear open. They all spend a quiet hour together, just the four of them, before heading out for a day of multiple stops with their Houston family members.

Before 8 a.m., they load the girls, in matching pajamas, in the car and head to Louise’s dad’s house. Her father, John Turner – whom the kids call “Bondieu” for his grandfather name, takes Christmas-morning traditions seriously.

Louise, Park, Mimi and Caroline and Louise’s older sister, Leigh McFarlane, also a realtor, her husband Michael and their three children – 4year-old twins Johnny and Reese and 6-year-old Poppy – rendezvous at his house to spend Christmas morning together, as they always have, all in matching pajamas.

Christmas-morning traditions are a big deal for the Turner family. John, whose mother Polly passed along her love of the special morning, has the house professionally decorated in early November each year. When the grandchildren arrive, John has them all wait in a room before they race together into the living room to open their gifts.

Louise says her own childhood Christmas mornings were similar. She and Leigh would wait up to hear Prancer’s bells jingling outside before bed, hardly able to sleep thinking about the magical celebration of Christmas the following morning. She loves that it continues today.

“Dad makes a big ceremony of Christmas morning for the kids,” said Louise. “He takes a video of the entire room, all the while shouting about all of the presents and teasing the kids as they anxiously await the opening of the doors.”

He opens the doors and records the children running into the room. Their Christmas mornBELLAIRE BUZZ DECEMBER 2019 38

Maggie Lackey Photography

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ing begins.

The only difference now, Louise says, is that they eat breakfast after opening gifts.

Those were not Polly’s rules. “We always had to eat Christmas breakfast before we could open presents. This was strictly enforced by Polly. We are sparing our children from this tradition,” Louise said, laughing.

Another Buzz family passing along special Christmas-morn- MAGICAL MORNING Top photo: The McFarlane and Carter cousins begin every ing traditions is the Christmas at grandfather "Bondieu" John Turner’s house. Pictured (from left) are Reese, Griffith family, Johnny and Poppy McFarlane and Mimi and Caroline Carter. Bottom photo: Reagan Christa and Griffith (not pictured) says his favorite Christmas-morning tradition is heading out to the yard with his children to watch them play with their new toys. Pictured are Lyle, Reagan and their Ruby, and Harper Griffith, posing with Santa last Christmas. three kids – Lyle, The Griffiths start the season in November 7, Harper, 5, and Ruby, 2. by letting their kids decorate their tree and help Christa grew up celebrating mostly on put up the outside decorations. They also visit Christmas Eve, attending midnight Catholic Santa’s Wonderland, a Christmas village in mass. Her mother would wake everyone up with College Station, every year – Christa has missed the smell of bacon and eggs cooking on only one year since 2000.

Christmas morning. They would eat breakfast Christa will always remember Christmas and make the 3-hour drive to San Antonio to morning 2012 – their first Christmas as parents. see her grandparents.

“That was the first year we woke up with a newHer grandparents lived on a street in San born, and it was the start to this new journey Antonio that was known for over-the-top holiwith kids and Christmas,” she said. day decorations and lights. The family would In 2017, they were expecting baby No. 3 brew hot chocolate and gather blankets. She (Ruby), whose due date was on Christmas day. would sit in her grandfather’s pickup truck and “God had better plans for us,” said Christa. ride around to look at lights.

Christa was admitted to the hospital that fall Christa and her husband Reagan are carrying for three months while pregnant with Ruby, on this tradition. The family loads up in their placed on bedrest. “He decided to let her be car to drive around town and find the most born at 34 weeks [gestation], so now we don’t beautiful Christmas lights. They also attend sevhave to have a Christmas baby. Thank you, eral Christmas performances at various churchJesus!” she said, laughing. es, not just their own, throughout the season.

BELLAIRE BUZZ DECEMBER 2019 39

TRAVEL

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by Tracy L. Barnett, staff writer

Travel Buzz

Turning 13 with Honey and Silver

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erry and Sheila Reese are lifelong travelers.

Married now for 54 years, from the very beginning they traveled together.

“Instead of getting a new piece of furniture when we didn’t have very much, we’d travel,” Sheila recalls. They raised their children in Beaumont, where Jerry had a construction business and Sheila taught school. Two of their children moved to Houston, where they now have seven grandchildren, so they moved here.

About 15 years ago, Sheila and Jerry hit upon a splendid idea for how to enjoy and celebrate each of their 11 grandchildren, who call them “Honey” and “Silver.” For each one of them, on their thirteenth year, they would plan an extraordinary adventure together.

Thirteen is the perfect age, they reasoned, as they’re old enough to understand a lot of what they are seeing – and it’s before the busyness of high school, dating, sports and other extracurricular activities really starts to set in.

“It’s more than a trip; it’s an adventure,” said Sheila. They try to take them to places and plan activities that their parents wouldn’t – “things that are a little out of the ordinary,” as Sheila puts it. So far they’ve taken all but the youngest, and their trips have taken them to the far reaches of the globe.

“It’s nice to have one-on-one time with our grandchildren – because we’re a fairly big family,” said Sheila. “We did it not just for our memories with them, but for them to have memories of us, memories with their grandparents. They love their trips, and hopefully it will be something that they will always remember.”

It started with a relatively close-to-home adventure with their first grandson, Reese Henningsen, whom they took to the Bahamas.

“What is not to like about the Bahamas?” Sheila says with a laugh.

Still, looking back and seeing what was to come, she sometimes wonders if they should have gone a little further afield. They hadn’t yet decided to take all the kids on a trip yet; they just wanted to take Reese to the Bahamas.

Recently married and working for Lockton in Houston, he still remembers his trip. “I said, you kinda got the bad end,” she says with a laugh.

BELLAIRE BUZZ DECEMBER 2019 40

WATER SAFARI Reese Henningsen (second from left), Jerry "Silver" Reese, Sheila "Honey" Reese and Collin Lawrence went on a fishing expedition in Tanzania, Africa, in 2011.

“To this day, he says, ‘I loved that trip!’”

The second trip they got a bit more adventuresome and took two of their grandsons, Blake Henningsen and William Reese, to the Galapagos Islands. The first stop was the Equator, where they loved standing on the line that marks the planet’s midsection.

“When we got to our boat they donned wetsuits and jumped into the frigid waters with the seals and other animals,” recalls Sheila. “They saw lava lizards and giant turtles, but enjoyed getting back on the boat to play cards with other teenage passengers.”

Next came their first granddaughter, Abigail Henningsen, and this time they decided on an even more exotic destination: Morocco.

Abigail, now assistant director at Laura Rathe Fine Art, still remembers the anticipation.

“I didn’t even know where Morocco was,” she recalls. “I went and pulled out a map and started to do some research … I was excited and didn’t know what to expect.”

She remembers the place awash in color and aroma and culture; lush gardens and stately

courtyards and splendid architecture. They went to Berber markets, food and clothing markets, and even a cooking school (“She still promises to cook chicken tagine for us,” says Sheila, chuckling at the thought.

They traveled to Fes and Rabat and Marrakech and took a drive up into the Atlas Mountains and down to the coast. She’ll never forget the day their tour guide almost got in a fight with a man who offered to buy her for three camels.

Another lifelong memory has been the way that every day, five times a day, the whole city would be flooded with the call to prayer. “I remember the first time I heard it, it was like, ‘What’s going on?’ But by the time I left, I loved it,’” Abigail recalls. “I never traveled anywhere like Morocco in my life… it was completely different from Western civilization in all the best ways.”

Besides the Morocco trip, Abigail treasures the memories from the photo safari in Africa that her grandparents treated the whole family to. She feels the travel combined with many other special times has (continued on page 42)

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GRAND TOUR At left: Jerry Reese, Lila Henningsen, Harrison Lawrence and Sheila Reese in front of the Taj Mahal. At right: David, Sheila and Jerry Reese (from left) enjoy drinks at an ice bar during their time in Tokyo. (continued from page 40) helped to shape her life in

many ways.

“All of the grandkids have an extremely close relationship with Honey and Silver,” she said.

“The time they take to not only be with us but to take us on unforgettable adventures and create memories you could never even imagine, is all a part of that. My trip to Morocco allowed me to expand my horizons beyond the bubble I grew up in and was a big influence on my path towards the art industry.”

“It’s very pivotal in helping you mature even and helping you expand your horizons beyond the bubble.”

Their next grandson, David Reese, got to go to Japan. “It is still one of the most significant events – in terms of travel particularly – that I’ve ever had, and being able to do it with them was just amazing,” recalls David, now a systems analyst for Cisco Systems who lives in Durham, N.C. The trio traveled to a sumo wrestler camp, where they got to see the enormous men training for their next season. They hiked through the steamy landscape of Hakone, the great boiling valley where eggs boiled in sulfur hot springs turn black. They got up early one morning and went to the seafood market where they bring in the tuna to be weighed and inspected. They attended a Kabuki Theatre performance, a classical kind of Japanese musical where heavily made-up men play all the parts.

“David and his grandfather loved the tradition that males are served before the females,” Sheila recalls with a laugh.

David recalls taking in the picturesque countryside, including the iconic Mount Fuji, zipBELLAIRE BUZZ DECEMBER 2019 42

ping by on 240-mph bullet trains. He remembers visiting a village that still practiced the ancient art of roof-thatching, where the villagers still work together to replace each other’s roofs and build new ones when needed. He remembers visiting Shinto shrines and Buddhist temples. Most of all, he recalls being struck by the realization that there are such vast differences in the world’s cultures.

“Growing up in Southeast Texas is somewhat limiting in terms of the kinds of people you come across,” said David, who grew up in Beaumont. “It kind of like made me fall in love with the idea of different cultures, the ways we differ from each other, and how that affects the way we see the world.”

He ended up majoring in international business and studied abroad because of that trip, which he sees as deeply influencing his life.

The couple’s next adventure was to China with two of their other grandsons, Walker Reese and Collin Lawrence. There they saw The Great Wall, the green tea farms, and the oldest pharmacy in China, where they still prescribe herbs.

“Another big highlight was seeing the Terracotta Warriors and the panda bears,” Sheila recalls. They took a side trip to Hong Kong and went over to Macau, which was once a Portuguese colony.

Their second granddaughter, Eliza Lawrence, chose to go to Greece. Their first stop was in Turkey, with an adventure to Cappadocia. This region in central Turkey is known for its breathtaking geological formations called “fairy chimneys,” and for being a refuge for early Christians, who lived there in caves – “In fact, our hotel was in a cave,” recalls Sheila. They also saw Ephesus

before cruising to several Greece ports, including Santorini.

Their next trip, earlier this summer, took them to India with granddaughter Lila Henningsen and grandson Harrison Lawrence.

They saw where Gandhi lived, and saw the place where he was shot. They went to the Taj Mahal and saw the tigers at Ranthambore National Park in Rajasthan.

They saw the Sikhs’ Golden Temple, where they joined the volunteers making bread for the pilgrims.

“There is so much going on; they worship, bathe, chant ...,” wrote Lila in an email. “But the thing I liked most about it was the kitchen.” In every Sikh temple, there are kitchens, financed through donations, where visitors can come to be fed. “People come and volunteer to prepare the food, chop veggies, clean dishes, and pass out food. One of these kitchens feeds over 1 million people in a month.”

The Reeses have just one grandchild left, Jude Reese, and are considering Alaska as their next destination.

“It’s been amazing,” says Sheila. “We have such good relationships with our grandchildren, and I think it’s because we have put forth an effort to be with them, not just on trips but watching them play sports, cheerleading, art shows, anything we can – that’s been real special, too. They’ve given us a gift by being our grandchildren, and I like to think that we’ve given back the gift of being a grandparent to them.”

Editor’s note: Buzz travel columnist Tracy L. Barnett is a Lowell Thomas travel journalism award winner and longtime travel and environmental writer.

BELLAIRE BUZZ DECEMBER 2019 43

Photo courtesy of the Junior League of Houston

FOOD

by Blaire Burdine, contributing writer

Cooking Buzz Festive and bold Cooking Buzz is produced in partnership with the Junior League of Houston, a women’s charitable and education organization founded in 1925.

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s a mom to almost-3-year-old twins, convenience is key. If it can’t be made in the slow cooker or pressure cooker, I don’t even consider the recipe as something I could realistically pull off. With that being said, I’ve always felt that the holidays called for something more glamorous, and I have found some recipes that require minimum work, but produce crowd pleasing results.

When we visit our family for the holidays, I love when we get together in front of a cozy fire, enjoying cocktails and appetizers while the kids play nearby. The Chèvre-Filled Mushrooms from Stop and Smell the Rosemary are always a hit – onebite appetizers that aren’t messy to eat. And the Herbed Parmesan Gougères from Peace Meals are a fantastic accompaniment to a glass of wine.

For the main event, two recipes that work well are the Herb Crusted Standing Rib Roast with Cherry Port Sauce from Peace Meals and the Rack of Lamb with Port and Rosemary Sauce from Stop and Smell the Rosemary. The meat is simple to prepare in the oven, and both dishes are accompanied by sauces that add beautiful color.

They are delicious when paired with the Herbed Green Beans from Star of Texas. I like to drain my beans early to keep them on the crisp side with a slight “bite.” If I’m feeling adventurous, I add the Wild Mushroom and Onion Risotto from Stop and Smell the Rosemary to the menu. While it is more time consuming than the green beans, the end result is always a huge hit.

With two helpful toddlers, it’s fun to prepare the Coolrise Sweet Dinner Rolls from Stop and Smell the Rosemary ahead of time. I prepare the dough on my own, and then let them help pinch and roll it to form the rolls.

For dessert, I love to highlight fall flavors. The Apple Cranberry Galette from Peace Meals is superb when paired with whipped cream. And the Apple Cranberry Crisp with Almond Streusel Topping from Stop and Smell the Rosemary is great because it can be prepared a day in advance and still be delicious the next day.

BELLAIRE BUZZ DECEMBER 2019 44

CROWD PLEASER The Herb Crusted Standing Rib Roast with Cherry Port Sauce from Peace Meals calls for a delicious sauce that adds color and flavor.

The fondest memories are made when gathered around the table – I hope you all are able to share the upcoming season gathered with those closest to you.

Chèvre-Filled Mushrooms From Stop and Smell the Rosemary 24 large fresh mushrooms, caps reserved, stems minced 1 ⁄3 cup unsalted butter 2 teaspoons minced onion ¾ cup bread crumbs 2 Tablespoons minced fresh parsley 2 tablespoons fresh lemon juice 1 teaspoon salt 3 ounces chèvre, crumbled (¾ cup) 2 ounces blue cheese, crumbled (½ cup) Unsalted butter, melted Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.

Melt butter in a medium skillet. Add minced stems and onion. Sauté over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.

Preheat oven to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted

butter. Bake 5 to 7 minutes until lightly browned. Yields 24 mushroom caps.

Herbed Parmesan Gougères From Peace Meals 1 cup milk ½ cup (1 stick) butter 1 teaspoon coarse salt 1 cup all-purpose flour 5 eggs, divided 2 cups freshly grated Parmigiano-Reggiano cheese, divided 1 Tablespoon snipped fresh chives Position the rack in the center of the oven.

Preheat the oven to 400 F. Line a large baking sheet with parchment paper. Combine the milk, butter and salt in a medium saucepan and bring to a boil over medium heat. Remove from heat and add the flour, whisking vigorously until the flour is incorporated; let cool for 2 to 3 minutes.

Stir in 4 of the eggs, one at a time. Stir in 1½ cups of the cheese and the chives. Drop the batter by tablespoonfuls onto the prepared baking sheet, spacing the gougères about 2 inches apart.

Beat the remaining egg in a small bowl and brush generously on the tops of the gougères; sprinkle with the remaining (continued on page 46)

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Photo courtesy of the Junior League of Houston

(continued from page 44) ½ cup of cheese. Bake for

10 minutes or until slightly puffed. Reduce heat to 350 F. Bake for an additional 14 to 15 minutes or until the gougères are puffed and golden brown. Serve warm or at room temperature.

Makes 3 dozen gougères.

Tip: Make the batter a day ahead and refrigerate it; drop the chilled batter onto a parchment-lined baking sheet and let it come to room temperature before baking.

Herbed Green Beans From The Star of Texas Cookbook 1 pound fresh green beans or 2 packages (10 ounces each) frozen green beans ¼ cup butter ¼ cup finely chopped onion ½ clove garlic, minced ¼ cup chopped celery ½ cup minced parsley ¼ teaspoon rosemary ¼ teaspoon basil ¾ teaspoon salt Cook and drain beans. While beans are cooking, melt butter and sauté onion, garlic, celery and parsley. Add herbs and salt. Simmer, covered, for 10 minutes. Just before serving, toss onion mixture and beans together. Serves 4 to 6.

Wild Mushroom and Onion Risotto From Stop and Smell the Rosemary 2 teaspoons olive oil 1 clove garlic, crushed 1 cup coarsely chopped onion 1 cup raw Italian Arborio rice 2¼ cups chicken broth 8 ounces fresh wild mushrooms, thinly sliced (shiitake, oyster or cremini) 1 ounce Parmesan cheese, freshly grated (¼ cup) 2 Tablespoons dry white wine Fresh parsley Heat oil in a medium skillet over medium heat. Add garlic and onion. Sauté until tender, about 5 minutes. Add rice. Stir until opaque, about 3 to 4 minutes. Add ½ cup broth and mushrooms. Bring to a boil. Reduce heat and continue stirring. When liquid is absorbed, add another ½ cup broth. Stir. Continue this process until all broth has been used. When rice is done, remove from heat. Stir in Parmesan and wine.

Garnish with parsley and serve. Serves 4 to 6.

Rack of Lamb with Port and Rosemary Sauce From Stop and Smell the Rosemary 1 rack of lamb, 8 to 10 ribs ½ teaspoon chopped fresh rosemary ½ teaspoon salt ¼ teaspoon freshly ground pepper Port and Rosemary Sauce: 1 onion, chopped 2 strips bacon, chopped 1 Tablespoon chopped fresh rosemary BELLAIRE BUZZ DECEMBER 2019 46

FULL OF FLAVOR The Rack of Lamb with Port and Rosemary Sauce from Stop and Smell the Rosemary is simple to prepare and satisfyingly flavorful.

½ cup port ¼ cup water ½ cup heavy whipping cream Preheat oven to 350 degrees. Trim any excess fat from lamb. Sprinkle with rosemary, salt and pepper. Place lamb in a baking dish. Bake 45 minutes. Set aside. Keep warm.

Port and Rosemary Sauce: Pour any drippings from lamb into a skillet. Add onion and bacon.

Cook over medium heat until bacon is crisp.

Add rosemary, port and water. Bring to a boil.

Reduce heat. Simmer uncovered until reduced to ½ cup. Add cream and simmer, stirring until slightly thickened. Spoon sauce over lamb.

Serve immediately. Serves 4.

Herb Crusted Standing Rib Roast with Cherry Port Sauce From Peace Meals Rib Roast: 2 Tablespoons coarse salt 1 Tablespoon black peppercorns, cracked 3 cloves garlic ½ cup chopped shallots (about 2 large bulbs) 3 Tablespoons chopped fresh thyme 3 Tablespoons chopped fresh rosemary ½ cup olive oil 1 standing rib roast (about 8 pounds and 3 to 4 ribs), trimmed Cherry Port Sauce: ½ cup frozen dark sweet cherries, thawed and halved 1 cup chicken broth 1 cup beef broth ½ cup port

1 sprig fresh thyme 1 teaspoon cornstarch 4 Tablespoons (½ stick) butter, cut into ½inch pieces, room temperature Coarse salt and freshly ground pepper This recipe requires advance preparation.

Combine the salt, peppercorns, garlic, shallots, thyme and rosemary in a small food processor; pulse to form a paste. With the machine running, slowly add the olive oil. Coat the entire roast with the olive oil mixture. Cover and marinate the meat in the refrigerator for 4 to 6 hours. Preheat the oven to 450 F with the baking rack positioned in the center of the oven. Allow the meat to come to room temperature, at least 1 hour. Place the meat in a large roasting pan and cook for 20 minutes. Reduce heat to 350 F and continue cooking until the temperature in the center of the roast registers 127 F, about 2½ hours. Transfer the meat to a platter and cover loosely with foil.

Allow the meat to rest for 25 to 30 minutes.

Place the cherries, broth, port and thyme in a heavy saucepan and bring to a boil. Reduce heat and simmer until the mixture is reduced to ½ cup, about 15 minutes. Combine the cornstarch and 2 teaspoons of water in a small bowl and mix until smooth; add to the sauce and bring to a simmer, whisking constantly. Whisk in the butter, one piece at a time, until the butter is incorporated into the sauce. Season with salt and pepper. Carve the roast and serve with the warm Cherry Port Sauce. Serves 6 to 8.

MORE ONLINE See thebuzzmagazines.com for more recipes.

PK & K Observations

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Application Deadline

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BELLAIRE BUZZ DECEMBER 2019 47

SPORTS

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by Todd Freed, staff writer

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or the second time in the last three years, the Memorial Mustangs are the Class 6A state champions in team tennis. The Mustangs capped off an undefeated 19-0 season by defeating Southlake Carroll and then Plano West by identical 10-7 scores at the state tournament to win this year’s championship.

“It’s always an amazing experience when you win a state title,” said Mustangs tennis coach Bud Booth. “We came up one win shy last year, so our focus all season was to bring the state trophy back to Memorial. Our kids worked hard and definitely earned the championship.”

On the girls’ side, the Mustangs were led by their No. 1 player, Drew Morris, who went undefeated in singles play the entire season. In addition, the duo of junior Aleksandra Dimitrijevic and freshman Sofia Mazzucato were undefeated both as doubles partners and in singles matches. Also, Booth credited the play of girls’ team captain Kiran Singal, who pulled out a key tiebreaker victory in the state finals.

For the Memorial boys, both Graydon Buckingham and Eric Kuo went undefeated in singles play this season. “Both those guys also played amazing tennis in the playoffs,” said Booth. “Our boys’ captain, Harrison Herzog, also played a huge role for us with his leadership skills and getting the guys ready to go. I’m just extremely proud of our entire team.”

The St. Agnes Academy Tigers continue to pile up state championships, with the most recent state title coming in cross country. The Tigers dominated the TAPPS 6A state cross country meet in Waco with a lofty 64-point margin of victory over second-place Dallas Ursuline Academy. It was the second consecutive state cross country title for St. Agnes. Not surprisingly, most of the St. Agnes runners were also part of the St. Agnes team that won the state championship in track and field this past spring – which marked the Tigers’ fourth straight state track and field title.

As for this season’s state championship in cross country, the Tigers boasted five of the top 10 finishers at the state meet, led by second place-overall finisher Camille Napier with a time of 12:22.7 seconds over the two-mile

BELLAIRE BUZZ DECEMBER 2019 48

RUN TO GLORY The St. Agnes Academy Tigers put forth another dominant effort to win their second straight TAPPS 6A cross-country state championship. From left: assistant coach Claire Loft, Amelie Born, Emily Heinz, Anna Williams, Calista Schneidau, Emory Reilly, Leah Jordan, Camille Napier and head coach Kristi Robbins.

course. Just behind Camille in third and fourth place were Amelie Born (12:31.2) and Emily Heinz (12:33.4), while Calista Schneideau (12:39.1) and Anna Williams (12:48.2) were seventh and 10th, respectively. If all that weren’t enough, Leah Jordan (12:58.2) and Emory Reilly (12:59.0) finished 14th and 15th overall.

“Our girls buy into our program and make cross country and track a priority,” said Tigers head coach Kristi Robbins. “We have large participation, and the depth of our program makes us strong.”

Making this year’s championship all the more special was that it marked the 100th state championship in all sports for St. Agnes. “We knew going in that if we could win this one it would be a major milestone for our school, so that made it all the more rewarding,” added Robbins.

The Emery/Weiner School Jaguars were again a powerhouse program in private-school six-man football this season. With a 9-1 regularseason record, the Jaguars won their TAPPS Division 1 district championship.

“Our guys have done a really good job, especially after losing nine seniors, including four allstate players from last year’s team,” said Jaguars head coach Jason Weimers. “We’ve had a lot of

young guys step up. Plus, the biggest thing this year was getting kids who were playing other sports to come out and bolster our depth.”

In a dominant regular season, the Jaguars averaged 50 points a game, with running back and linebacker Austin Smith leading the team in rushing and touchdowns. On defense, Smith’s 50-plus tackles were also tops on the team.

Senior tight end Connor Koenig was not only a major receiving target on offense, but also had 37 tackles and four fumble recoveries as a standout defensive lineman. In addition, junior Jack Greenberg added 37 tackles through nine games, while the Jaguars’ top receiver was junior Cullen Baker.

“We’ve been a bit up and down since winning the TAPPS Division 1 state championship in 2015,” said Weimers, “so the kids really focused on buying into the program and making this a great season.”

Editor’s note: Todd Freed is the Emmy Awardwinning co-host and producer of the KUBE SportsZone, which airs Saturday and Sunday at 6 p.m. on Channel 57-KUBE. To submit high school sports news for possible inclusion in SportzBuzz, please email todd@thebuzzmagazines.com.

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SPORTS

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by Angie Frederickson, staff writer

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elcome to SportzBuzz Jr., a column spotlighting neighborhood athletes in elementary and middle school.

A winning performance The Southwest Football League (SFL) cheerleaders (top photo) performed during the halftime show at the Rice vs. LSU game at Rice Stadium.

After many weeks of practice, they cheered and danced to Footloose by Kenny Loggins. The SFL cheerleaders are (top row, from left) Lauren Young, Eliana Antonoff, Jordan Young, Sam Alleyne and Fiona Duncan, (second row, from left) Samantha Chavez, Carly Cooper, Laney Grace Blackburn, Victoria Roberts, Lainey Burrow, Brooklyn Conte, Sloane Smith, Hayley Naggar, Jenna Bayne, Lauren Herr, Elizabeth Bucy, Rory Colgin, Taylor Vondenstein and Brooklyn Fontenot, (third row, from left) Macyn Tannery, Ella Gibson, Mackensey Fisher, Tallulah Oneal, Taylor Martin, Hazel Grace Dagley, Emma Hamilton, Sloane Blair, Quinn Cernosek, Kelsey Mathews, Addison Grover, Elizabeth Burke, Eva Pastore, Sasha Payne, Grace Coady, Mary Etta Maguire and Teresa Pinkston, (fourth row, from left) Zoe Clark, Madelyn Deneen, Mackenzie Walsh, Caroline Benitez, Tesla Campbell, Lauren Martin, Amira Shah, Emmy Grace Benitez, Harper Lowery and Sophie Burrow, (bottom row, from left) Naomi Hubbard, Sydney Ferguson, Mia Daughenbaugh, Olive Jackson, Elle Pursley, Lilly Rissmiller, Vivian Hussain, Elena Garza, Victoria Hussain and Sloane Goss.

The St. Vincent de Paul football team (middle photo) wrapped up an undefeated season with a championship win over Cypress Christian School.

Coach Ivory Young (bottom row, third from left) says it was the most intense football game in his tenure at St. Vincent de Paul. “It was a true chess match between the coaching staffs and an ultimate battle for the boys on the field,” he said. The winning play was a 28-yard touchdown run with only 11 seconds left on the clock. The eighth graders are (top row, from left) Bennett C., Aidan S., James U., Thomas D., Jake W., Henry L. and Ryan C., (bottom row, from left) Luke V., Burke R., Coach Young, Knox V., Hayden O and Oxford C.

Coach Dave Snook

Fighting for the win

Pershing pride The Pershing Middle School cheerleaders (bottom photo) showed their school spirit at a football game against Meyerland Middle School. Lily Badgwell, Emily Vaughan, Haeden Thomas, Layla Jackson, Madeline Spielman and Alaeja Rodriguez (pictured, from left) are part of the squad of seventh and eighth grade girls. In addition to cheering at football games, they have also cheered at pep rallies, and they will be courtside at basketball games. Pershing has had a successful fall season in many sports, and the cheerleaders are proud to support each of them, including a currently undefeated football team, a tournament-champ volleyball team, and a cross country team that medaled in all district events.

BELLAIRE BUZZ DECEMBER 2019 50

Editor’s note: Send your best high-resolution photos and behind-the-scenes stories about young local athletes, in both team and individual sports, to SportzBuzz, Jr. at info@thebuzzmagazines.com. Include all contact info, names, ages, grades and schools. Featured athletes must live in Buzz-circulation neighborhoods. Items will be published on a space-available basis.

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Checklists for Mom “How ya’ doin’, Mother?” “I’m fine.” That’s reassuring when Mom’s 48.

At 88, it’s just small talk.

To know how Mom’s doing, start with what she should be doing. Does she follow doctors’ orders, see the referrals, and manage her meds? Are income tax returns filed? Refunds are okay; penalties are not. Are bills paid, checks deposited, and papers filed? Is her place in good repair?

AARP and the American Bar Association address next steps when a loved one dies (bellaireprobate.com/2019/07/checklist-for-family-survivors/) or becomes disabled (bellaireprobate.com/2019/02/checklist-for-family-caregivers/).

Allow me to propose two modest checklists when nothing’s wrong, everything is “fine,” and the kids’ help is welcome but not needed. Adult children can use my checklists to audit Mom. They also serve as a family to-do list. Some moms can fill in the gaps themselves; for others it’s a group project.

My checklists are inspired by the National Guardianship Association Standards of Practice, NGA Standard 13 – Guardian of the Person and NGA Standard 18 – Guardian of the Estate. www.guardianship.org. If Mom can’t manage her medical or financial affairs, a probate judge may appoint a guardian, often a stranger, to manage things for her. These checklists don’t invite a guardianship; they help the diligent avoid one.

Mom’s personal file should include: A. Her full legal name, date of birth, address, telephone number, Social Security number, medical and prescription drug insurance cards and coverages, physicians, diagnoses, medications (over-the-counter and prescribed, with the dosage, the reason taken, the prescribing doctor’s name), and allergies to medications. B. All her legal

documents (deeds, car title, will, powers of attorney). C. Her medical directives. D. Her key contacts. E. A list of service providers, contact information, and progress/status reports. F. Mom’s photo ID. Mom’s financial file should include: 1. Her income, assets, and liabilities. 2. The last 7 years’ tax returns. 3. A budget that values Mom more than her money (spend on healthcare, housekeeping, help; don’t scrimp and save for the next generation). 4. Look for public and insurance benefits Mom missed. 5. Update or create accounts to support tax returns and family reports. 6. Ask an agent to review Mom’s property and liability coverage. 7. Organize Mom’s assets, contracts, and passwords. 8. Ask Mom to introduce the financial advisor. 9. Ask Mom about updating the estate plan. 10. Discuss funeral arrangements and a prepaid plan.

Take care of the little things, and the big things will take care of themselves.

We write wills and go to probate court. We offer no-obligation initial interviews for estate planning and administration, so it costs nothing to hear specific recommendations that suit your needs. Foreign nationals and international families welcome.

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BELLAIRE BUZZ DECEMBER 2019 51

NO MORE ONE-USE BOTTLES Ishani Shethia, a senior at Bellaire High School, joined a new recycling club to help reduce discarded plastic.

KIDS

by Ishani Shethia, age 17

Buzz Kidz

Enough with the plastic

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stopped using plastic bottles five years ago.

What pushed me over the edge is seeing the plastic bottles pile up day after day in school.

I learned a few years ago that my school did not recycle in the past. I go to a school that has a paper shortage and sells plastic water bottles at lunch but doesn’t recycle. This is absurd. I talk to my friends about not using plastic bottles, but nobody listens. Trying to convince people to take the extra minute to use a refillable bottle is like talking to a brick wall.

As with all change, I believe it starts with individual accountability. If we all pledge to use fewer bottles, we can decrease the amount of plastic used in households. As the society starts thinking about these changes, the local governments will enact legislation to combat the over-

use of all plastic materials. As a country, we lack the culture of reusing plastic and instead make it a one-time-use material that ends up accumulating in landfills.

There needs to be a people’s movement from the bottom up that changes the way that we handle plastic materials, especially bottles. I want to be at the forefront of this movement.

Ever since learning about the vast impact of plastic on the health of living beings and also the environmental degradation associated with it, I feel like I have an obligation to help reduce the amount of plastic used by individuals. For me, this has meant joining the newly formed recycling club at Bellaire High School. We plan to collect the recycling once a week from every teacher’s room to help all 3,600 students lessen

the amount of waste they produce.

Plastic was always deemed as a blessing to humanity. But it will be our downfall if we, as a society, can’t act in this precious time we have left to change the tide before hitting our tipping point.

Want to be a Buzz Kid? Email approximately 350 words, a high-resolution photo and caption to info@thebuzzmagazines.com. Or mail it to The Buzz Magazines, 5001 Bissonnet, Suite 100, Bellaire, Texas 77401.

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Make life simple again When I was a kid, I had a collection of matchbox cars – my most valuable possession. They were kept in a special box, so I always knew where they were. Life was simple. Life was good. And that box made me feel secure. Do you remember having a box or place that was special to you?

Time passed, and life became more complicated. I collected more things and accumulated more boxes. The security I felt as a kid morphed into the stressful and time-consuming task of keeping track of all my boxes.

Many people have overflowing “boxes” of financial stuff – checking, savings, IRAs, mortgages, wills, tax returns and insurance policies, to name a few. A quick survey shows that our average client has 17 such accounts, and some have as many as 29.

How can anyone effectively keep a close eye on that many boxes … or accounts?

Yet monitoring financial accounts is indeed important. Without an easy way to keep an eye on your accounts, you will most likely miss opportunities to improve your financial results. For example, if you combined the investments from all your accounts, would you discover diversity or redundancy and too many eggs in one basket? Poorly structured portfolios reduce the rate of growth of your investments, and ultimately jeopardize your chances of achieving financial goals.

If you aren’t completely satisfied with your wealth management, the lack of an organized and comprehensive view may be part of the problem.

One solution is a financial dashboard. A financial dashboard is an electronic, secure portal that organizes your personal finances and provides an at-a-glance

view of your complete financial holdings (all assets and liabilities) with account values updated daily.

There are several retail dashboard software programs to consider. Quicken by Intuit is probably the best-known. It has powerful cash flow management, budgeting and investment management capabilities. Mint is another product by Intuit, but it is a less robust and less costly version of Quicken.

None of these programs are a panacea. They require ongoing maintenance, which can be frustrating. Electronic feeds from financial institutions (banks, investment firms, etc.) keep the information current, but they sometimes break and must be reset. That can be frustrating and time consuming.

Alternatively, some wealth management firms, such as my firm, PartnersInWealth, provide and maintain a dashboard for clients (we call it myPartnersInWealth). It’s an efficient and effective way for clients to keep their finger on the pulse of how they are doing without time-consuming administrative hassles.

If you implement a financial dashboard, over time you will learn to view it with that same sense of security as your box from many years ago. Only this time it will be financial security, and how much is that worth?

James R. Waters, CFP®, PARTNERSINWEALTH, 3400 Bissonnet, Suite 145, Houston, Texas 77005, 713.964.4028, jrw@partnersinwealth.com, HoustonPIW.com

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BELLAIRE BUZZ DECEMBER 2019 53

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PETS

Neighborhood Tails Dexter, age 8, Tabby, Tamarisk St. My name is Dexter, and, no, you are not seeing things. I do have thumbs. We are a special kind, called polydactyl cats, and if you ever tour the Ernest Hemingway House in Key West, Florida, you will see a lot of my cousins. While having thumbs is fun, I really haven’t mastered them yet.

Some people think I am “different,” but it’s okay. The thumbs make me unique. Mom and Dad say I can Gig ’Em. So, a little about me: My dad found me eight years ago when I was just a kitten at the family ranch in South Texas. The place is in the middle of nowhere, and it’s full of cacti and coyotes and snakes. Yikes!

They don’t know where I came from, and I will never tell. Dad brought me home to Bellaire and saved me.

Got a cute critter? Email a picture of your pet with approximately 150 words to info@thebuzzmagazines.com or mail it to The Buzz Magazines, 5001 Bissonnet, Suite 100, Bellaire, Texas 77401.

BELLAIRE BUZZ DECEMBER 2019 54

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Check your heater It’s that time again in Houston, when our temperatures outside go from scorching hot to just simple hot, and before you know it, we will be in the deep of winter, experiencing our frigid temperatures of 50 degrees – and let’s hope it doesn’t drop to 40 degrees and we have to close school.

Ok… I’ll stop joking around. Still, there will be a time when we are going to need to start turning our heaters on in our homes. The majority of homes in this part of town are gas heaters, which are great because they can get a house warm very quickly, but the problem is when they have not been used in several months. Getting your heater checked is imperative.

Luria Construction is not a licensed HVAC contractor, so you will need to contact one and have it checked to make sure the heat exchanger is in good condition and everything just looks good.

Now for the morbid part. Calling a HVAC contractor may cost between $50 and $100, which is better than finding out the hard way. People who did not have their heater checked have gone to bed in the winter, and, in some cases, they didn’t wake up due to natural gas being emitted or undetectable carbon monoxide filling the home.

I’m really sorry if I made anyone upset or scared, but I cannot emphasize how important it is to have a licensed HVAC contractor take a look. It could save your life.

Aaron Lewis, Owner, Luria Construction, LLC, 713.828.2155, www.luriaconstruction.com

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Update on dog allergy A few years ago, I wrote about whether there really was such a thing as a hypoallergenic dog. The answer was “sort of.” Breeds claimed to be hypoallergenic, like a Bichon or Poodle, produce just as much dog allergen per square inch of body-surface area as Golden Retrievers. But Goldens are bigger than Bichons, so one Bichon produces less allergen than one Golden.

Also, Bichons and Poodles shed a lot less than Goldens, so the dog allergen stays on the dog, and doesn’t get spread all over the house.

What if you are allergic to your dog? It’s best not to have the pet you’re allergic to, but dogs become part of the family, and it can be hard to part with them. Allergy shots work great for dog allergy, if your allergist is following the latest Practice Parameters for Allergen Immunotherapy.

Unfortunately, that’s a big “if.” Most allergists only test for one dog allergen, either Acetone Precipitated (AP) dog, or dog epithelium. AP dog is great because it has about 50 times more of the most important dog allergen than dog epithelium has. But using it alone isn’t good enough. AP dog doesn’t have any of the minor dog allergens. That’s why we test for and treat for both AP dog and dog epithelium (that’s also why we test for and treat for both cat hair and cat pelt, but that’s a subject for another day). I can’t tell you how many patients we have seen where their previous allergist told them, “You’re not allergic to dog,” and then find out they’re just allergic to the other dog allergen.

Sometimes, the patient who has allergy symptoms around the dog really isn’t allergic to dog at all. Dogs go outside to walk and do their business, and their fur is really good at trapping pollen grains and mold spores and

bringing them inside. And mostly-inside dogs who use the same soft bed usually share that bed with lots and lots of dust mites. Dust mites aren’t picky; they don’t mind eating shed human skin or dog dander. Dust mite-avoidance tips should be applied to the dog’s bed, too; wash the bed covering in hot water once a week and prevent the humidity from getting too high where the dog sleeps.

If possible, keep your bedroom free of pets. If that’s not possible, then at least keep the dog out of your bed. And if in spite of the avoidance measures listed above you are still having allergy symptoms when around your dog, then it’s time to make an appointment to see us.

No one nose allergies like we do.™ Note: Information contained in this article should not be considered a substitute for consultation with a board-certified allergist to address individual medical needs.

David B. Engler, M.D., The Allergy Clinic, 7707 Fannin, Suite 100, Houston, Texas 77054, 713.797.0993, *1200 Binz, Suite 180, Houston, Texas 77004, 713.522.9911, www.allergyclinic.com, *Operating as Houston Allergy and Asthma Clinic

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BELLAIRE BUZZ DECEMBER 2019 55

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NEIGHBORS

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by Jordan Magaziner Steinfeld, staff writer

Buzz About Town Police for the day

Condit Elementary School students (pictured, from left, with Bellaire police officers) Evan Cohen, Charlie Lerner, Charlie Dabney and Jack Staller took a tour of the new Bellaire Police Station, including the jail. They used the shooting simulator and then got to take a driveby with the officers in the old Bellaire police car.

The activity was given to the Condit Gala Committee as a silent auction item last spring.

Forty years later Members of the Bellaire High School Class of 1979 gathered to celebrate their 40th reunion.

Approximately 140 BHS alumni reconnected over the weekend. Friday-night festivities took place at Kirby Ice House, and there was a dinner on Saturday night at Tony Mandola’s Gulf Coast Kitchen. Event organizers were Brenda Bartley, Marcie Zlotnik, Rolland Pate and Russell Weil. Class members who reunited included Julie Lewis, Stuart Gaylor, Mike Segal, Lynn Schulse, Brenda Bartley, Debra Orkin, Byron Jones, Cindy Orlin, Allan Ofield, Bobby Marshall, Russell Robinson, Buddy White, Carol Watson, David Winters, Kenda Moritz, Joe Dannenbaum, Marcie Zlotnik, Roland Pate, Will Jaco, Robby Howland, Brad Guggenheim, Chuck Campbell, Colleen McCampbell, Kathy Lopez, Cheryl Carlisle, David Goldman, Carolyn Von Tersch, Andy Black, Steve Gilbert, Linda Hobar, Kathy Kowalski, Karen Listi, Bryan Fazio, Larry Jowell, Ann Young, Eileen Kelley, Janet Kelley, Linda Lang, Paul Morris and Cindy Morris.

Pictured are (from left) Kathy Sandler, Julie Scheinthal (sitting), Sheryl Fish, Susan Rosen and Cindy Ely.

Bingo bash Avondale House, a nonprofit school and residential program for children and adults with autism, hosted its inaugural Bingo Bash at the Junior League of Houston. Nearly 200 guests played bingo, led by Luke Mandola. Guests mingled between a silent auction, Texasthemed fair and a celebration of Avondale House. The event raised more than $75,000, which will support an expansion of services for students and clients. Christina Forgetta and Kaitlyn Merz shared the story of their sister and Avondale House client Beth. Bingo Bash cochairs were Kerri Lynn and Tommy Inglesby (pictured), and committee members were Ann Turnbach, Melva Meronek, Christina Forgetta, Kaitlyn Merz and Kim Munier.

Celebrating Diwali Approximately 400 gathered at Bellaire-Zindler Park to celebrate Diwali, the Hindu festival of lights. The evening included the Bellaire Bollywood Karaoke group and a tabla player and culminated with an open dance floor, where members of the Bellaire Police Department were spotted showing off their dance moves. The park was decorated with diyas, oil lamps traditionally lit on Diwali, along with Rangoli, an Indian art form, and the stage had a colorful backdrop made with bright saris stitched together. Performances included a group of kids – the “Bellaire Bollywood Shakers” – ages 5-13, who danced to popular Bollywood songs. Sharan Thind sang the U.S. and Indian national anthems. Kajal Desai helped teach atten- (continued on page 58) BELLAIRE BUZZ DECEMBER 2019 56

Watch Their Smiles Grow

Oral healthcare for the growing & developing child Joel J. Vela, D.D.S. Bellaire Pediatric Dentistry, P.A. 6750 West Loop South, Suite 795 713.661.1100 • www.bellairesmiles.com

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Award for their years of support. CEO Maisha Colter welcomed Sherri Kendall, who just retired, to the stage with a video greeting from Mayor Sylvester Turner.

Dandiya, a form of Indian folk dance, and Annum Sadana served as the emcee. Pictured are Vivian Viswanathan, Sonia Chilukuri and Sage Chilukuri, students at St. John’s School, showing off their mehendi. See more photos and details by Pooja Salhotra; search “Diwali 2019” at thebuzzmagazines.com.

The walk, held at 8th Wonder Brewery, was organized by Alli and Jeffrey Feinstein and Allie and Eric Danziger. Families took a twomile walk around east downtown; some strolled or jogged or scootered along the way.

Participants gathered at the brewery afterward

Local music and fun Savannah Knight Photography

(continued from page 56) dees how to do Raas

Sumit Dalwadi

Campout in Bellaire

Nearly 200 people camped out on the Great Lawn at Bellaire Town Square for the Patrons for Bellaire Parks Tents-N-Town event. Activities included slime making, balloon art, face painting, rock climbing, music, yoga, a Silly String war, a hula hoop contest, a magic show, burgers and hot dogs, ice cream and s’mores and star gazing. This year marked the 10th anniversary of this popular event. Event co-chairs were Sheetal DalwadiOza, Amisha Jay Dalwadi and Patrick Durio.

Pictured is Vir Oza on the rock-climbing wall.

Walk and roll More than 800 supporters of all ages and abilities participated in the first annual Walk & Roll for SCI event, which raised more than $100,000.

BELLAIRE BUZZ DECEMBER 2019 58

for a family-friendly afterparty. Proceeds will go towards adaptive devices and technology to assist individuals living with spinal cord injuries.

Pictured are (from left) Joshua, Jeffrey, Julia, Alli and George Feinstein.

Home safe home The 14th annual AVDA Home Safe Home Gala, which was held at The Revaire, raised $610,878 to support the mission of the organization to end family violence. The event, chaired by Meredith and Ben Marshall, broke AVDA’s fundraising record. More than 450 guests tasted the offerings of master chefs and sommeliers. Khambrel Marshall served as master of ceremonies. The Joseph D. Jamail Award for Justice was presented to Judge Ruby Kless Sondock, the first woman to serve on the Texas Supreme Court. Karen and Buster Freedman (pictured) received the Heart of Houston

Evelyn’s Park hosted the second annual Local Music Festival with more than 3,000 people enjoying the beautiful fall weather throughout the weekend. Performers included emerging artists from AVB Music and Kinder HSPVA, plus The Over-Commitments, Bayou City Swing and Mathias. Bands played on the main stage on Evelyn’s Park’s Great Lawn. The festival had food from Adair Concepts, drinks, food trucks, a VIP lounge and a biergarten where fans could watch football. Pictured are Abby, Samantha and Carter Edaburn. See more photos at thebuzzmagazines.com; search “Local music and fun.”

Trivia time More than 200 competed in “Are You Smarter Than a Breakthrough Student?” held at Saint Arnold Brewery. The new event benefitted the education non-profit Breakthrough Houston, raising $175,000. Teams of eight competed in trivia questions taken from Breakthrough Houston’s middle school curriculum. For example, who was the only woman to serve as first lady in two separate administrations? Only a few people knew the answer (continued on page 60)

BELLAIRE BUZZ DECEMBER 2019 59

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Pictured are (from left) Marsha Hyslop, Dr. Paul Mansfield and Kay Mansfield.

Splish splash dash

Horn Elementary held its sixth annual fun run and pledge-based fundraiser, the Splish Splash Dash. Students enthusiastically raised more than $125,000 for their school. Horn PTO’s 2019 Fun Run Committee chairs were Stacy Koetsier, Kristin Kim, Jennifer Rosenfeld and Erika Kaufman. Pictured are (from left) Vaughn Titterington and Madison Vinas.

Rainbow run

(continued from page 58) (Dolley Madison). David

Gow and Carla Dawson, hosts of The Boss and the Gloss podcast, served as quizmasters, rallying the crowd and encouraging extra donations.

The event was chaired by Anna and Brad Eastman, Emily and Joe Morrel, and Michele and Charles Still. Pictured are the winning Brainy Broads (back row, from left): Leslie Sasser, Jennifer Nwogwugwu, Jennifer Laporte, Sebha Ali, (front row, from left) Jennifer Ligums, Elizabeth Leykum and Ruthie Miller.

Daniel Ortiz

Supporting Houston Hospice

The 21st Annual Laura Lee Blanton Community Spirit Award Dinner, supporting the Houston Hospice Program, took place at River Oaks Country Club with more than 260 supporters in attendance. Chairs Vivie and Chris O’Sullivan were thrilled that the evening raised over BELLAIRE BUZZ DECEMBER 2019 60

$275,000. Nina Wickman received the Laura Lee Blanton Community Spirit Award; Wickman and her late husband are responsible for one of the most successful capital campaigns for Hospice. Eddy Blanton, whose mother the award is named in honor of, presented the crystal award to Wickman. Melanie Lawson of ABC13 emceed, and social worker Kathy Mayo spoke.

Pin Oak Middle School held its annual Color Run to promote fun and fitness while raising money for the PTO. Principal Michelle Shoulders, faculty, staff, and students participated in record numbers on one of the most anticipated school days of the year. Pictured are (back row, from left) Bella Alcanter, Juliet Novelli, Isla Fricker, Estelle Schuler, (front row, from left) Diego Acevedo, Ellis Watson, Isabella Hicks and Kahlan Desrosiers.

Be seen in Buzz About Town. Send your high-res photos and community news to info@thebuzzmagazines.com.

Items are published on a space-available basis. Also share your upcoming-event listings on thebuzzmagazines.com.

Your smile can last forever Anna Maria Salas, D.D.S., M.S. Diplomate of the American Board of Orthodontics

713-481-4885 3642 University Blvd.

Suite 102 Houston, TX 77005 www.westuortho.com

BELLAIRE BUZZ DECEMBER 2019 61

NEIGHBORS

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by Andria Frankfort, staff writer

Back Porch

Don't be that customer

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ast holiday season, a local Starbucks barista says, a customer rushed in for a coffee before work. The busy staff took her order, and the customer waited. Apparently, the customer deemed the wait too long and the coffee unacceptable, because when she was handed the coffee, she threw the hot cup back at the barista and said, “You’ve made me late for work!”

Less terribly, many of us have asked grocery checkers or bank tellers how their days are going, and the response we hear is, “Thank you so much for asking. Most people don’t.”

During the holidays, we’re all about cheer and goodwill toward humankind. But sometimes, in the rush of the season, we can forget to include all humans in that intention.

Jo Rogers worked for 15 years at retail stores like BCBG, Seven for All Mankind, Restoration Hardware and Splendid, and she says that people would sometimes forget their manners.

“When I was at Restoration Hardware, a client had some issues with some planters,” says Jo, who now works at The Buzz Magazines. “They weren’t the exact colors he thought he’d gotten.

So we did an exchange, and he got new planters delivered. It was the same problem again. I tried to explain how they would weather, that the color would change. But he interrupted me to let me know that he was a doctor. I don’t know what I was supposed to do with that. Then he told me I needed to get smart. I told him I really wanted to help him, but please don’t speak down to me. It’s amazing that some people think it’s okay to speak to another person that way.

“People can go to the negative quickly.

They’ll ask if we have something in the back.

You’ll say, ‘No, we’re out of that,’ and they’ll ask us to check again. I’m not lying. I’m not being lazy. I want to sell you something.” Likewise, customers will challenge salespeople with their own bad behavior. Jo remembers an experience when, “I had already been called with a warning [about customers trying to return stolen clothes].

They came in, even had their kids with them. I went through the process, ran their drivers’ licenses, told them I couldn’t return the merchandise. They called me every name in the book, and I had to call the cops. I was worried

KINDNESS EVERY DAY The holidays are a great time to remember that a little kindness goes a long way.

about walking to my car that night.”

Leo Laredo, who now works in real estate, worked as a customer-service associate, manager and beauty consultant for almost five years at Walgreens. “There are some retail workers out there who are just looking to get a paycheck and go home,” he says. “But most of us really care, and we work hard to ensure that customers leave happy and want to come back.”

Leo says one of the worst things customers do on a daily basis is talk on their phone the whole time they’re in the store, including checkout, never making eye contact. “It’s dehumanizing,” he says. “I’m not a lawyer, not a doctor, but I have a full-length album. People don’t know that.

“The customer has the right to be treated with respect and kindness,” he says. “But so do we. I’ve always believed in the old adage, ‘Respect deserves respect.’”

So what can we do to be respectful customers, people retailers like to see walking through their doors?

“It’s so important to make a connection rather than just walking by,” Jo says. “It makes a

more genuine interaction. I have had some really nice customers who have brought coffee or gift cards during the holidays, but those are few and far between.”

Leo says, “If someone says hello to you, say hello back,” referring to the clerks who say, “Welcome to Walgreens” to each customer entering the store. “The basic thing is just to respond kindly.

Just a kind response will make someone feel at least they did their job well today.”

Also, he says, “learn someone’s name.” And then, “Go the extra mile. If you go out on Christmas day and get milk because Walgreens is open on Christmas day, maybe bring in a couple of cookies. I actually had a customer bring me a plate of Thanksgiving meal from their home. That’s going above and beyond. But even just a thank you is huge.”

Jo reminds us that during the holidays everyone is going to wait a little longer. “We really are trying, though,” she says. “I promise. Just be nice. It’s not any harder than that. Be respectful and realize everyone is doing the best they can.”