Tanglewood/River Oaks Buzz - April 2015

Carolyn Rosenthal

Family Cookbook

by Andria Frankfort

Easter Paradise Spring Cleaning Memorable Seders Hardcore Parkour Houston, TX Permit No. 2047 PAID US Postage PRSRT STD

Early Party Exits

EDITOR’S NOTE I’m always in awe of the creative talents of our Buzz-area residents. Carolyn Rosenthal, an incredible foodie, spent the past year creating a cookbook of all her family recipes. You can read about it in Andria Frankfort’s Family Cookbook. Carolyn got to know my non-foodie self at this month’s photo shoot. We asked her for a list of items she would need, and she requested a “roasting chicken” for her soup. So I picked up a roasted chicken the night before at the new HEB in Tanglewood. The next morning she looked at it and sweetly said, “That chicken is cooked.” Whoops. We laughed about it and ran out to get an uncooked chicken. Also, in this month’s issue, Russell Weil shares residents’ unique Passover-celebration ideas in Creative Seders. In our family, we’ve tried The 30-Minute Seder and The 10-Minute Seder.

This year, we’ll be using my favorite, The 5-Minute Seder (in a restaurant.) Happy Passover, Easter and spring to all of you, no matter how you celebrate. joni@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 Editor Digital Media Manager Design Manager Staff Writers

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Joni Hoffman Michael Hoffman Cheryl Laird Jordan Magaziner John Duboise Tracy L. Barnett Sharon Albert Brier Andria Frankfort Angie Frederickson Todd Freed Michelle Casas Groogan Dai Huynh Annie Blaylock McQueen Dave Schafer Cheryl Ursin Danielle Durocher Cathy Gordon Russell Weil Jay Janecek Andrea Blitzer Leslie Little Kim Montgomery Darsey Swaim Helen Hamilton, Michele Luke

On our cover: Carolyn Rosenthal makes chicken soup following her own version of her mother-in-law's recipe, which Carolyn documented in her cookbook.

Cover photo by Michael Hart Photography, www.hartphoto.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 © 2015 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.

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MAILBAG

Your letters, thoughts, opinions She’s all aboard with this story I am writing to express my delight in reading the entertaining article, “Making Tracks,” by author Millie Hast [Making Tracks: Couple recreate Colorado railroad in backyard, February 2015]. I had recently met Millie and found her to be an interesting and interested-in-life sort of person. The article she wrote for this February issue caught my eye as I have a grandson, age nearly 5, who is wild about trains. I could only imagine how he would go bonkers over that fabulous backyard wonderland. Millie’s description of the way in which it came to be and what it includes is really enticing.

I truly enjoy the issues you produce and look forward to receiving them. Thank you for adding this bit of pleasure for all of us.

Nancy Lucke Editor’s note: Thank you for the kind feedback. We thought Greg and Brenda Cauthen’s backyard train was too impressive not to share. If any of you missed the story, you can see it – and all our stories and photos – at thebuzzmagazines.com.

Another train-story fan I loved reading this article [Making Tracks: Couple recreate Colorado railroad in backyard] in your last issue! Thank you, Millie, for providing a glimpse inside the Cauthens’ amazing railway. I haven’t been to their home since the last Wine and Tapas and thoroughly enjoyed seeing the photos and wonderful description of this charming railway.

Kristi Coffey

They’re reading Travel Buzz out there Hello, Tracy. With sincere hope, [I hope] you are as pleased with the Travel Buzz article, Enjoying the best, preparing for the worst, February 2015 [by Tracy L. Barnett]. Without soliciting, more friends, and strangers, have either commented on the fabulous article and/or forwarded copies. Your following is very strong.

Thank you including for us. It was fun walk down memory lane for us to participate.

Patricia Rauch Editor’s note: We are glad you are as big a fan of Tracy Barnett and her Travel Buzz stories as we are. Thank you for sharing the tale of your trip to Croatia – and the unfortunate hotel-van wreck on your way to the airport at the end of it.

Family happy about couples article How fun it was to see my cousins, Michael and Allyson Patronella, on TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 6

the front of The Memorial Buzz magazine [Perfectly Mismatched: Together ’cause opposites attract, February 2015, by Andria Frankfort]! It was the topic of one of our family gatherings! You picked a great couple to share the events that lead up to their marriage! Thanks again. We truly enjoyed reading their story.

Bessanne Maida Editor’s note: While the Patronellas were on our Memorial cover, this article about couples with opposite personalities ran in all four Buzz magazines, and, judging from the feedback, it was an especially popular story.

Young writer proud of story We got The Buzz in the mail yesterday, and we were so excited to see the article [Buzz Kidz: The Year of the Sheep begins, by Utah Jong, March 2015, The Tanglewood/River Oaks Buzz]. Thanks again for this opportunity.

Utah was bursting with pride when he saw it, and he learned a lot while writing and researching the article.

Janice Long Editor’s note: Utah wrote a great story. If the rest of you know a kid or teen who would like to write for The Buzz, email info@thebuzzmagazines.com for details.

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.

What’s your story?

We are looking for residents for upcoming articles who: • Recently got married.

• Have college-bound high school seniors, for our annual Where Are They Headed? feature.

• Have twins or any sets of multiples.

• Have saved funny or cute letters from kids’ sleepaway camps.

• Went on a summer road trip.

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

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FOOD

Family Cookbook Lives and memories told through food

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think this was my opus.” That’s how Carolyn Rosenthal feels about the hardbound cookbook she created – a year-long project filled with family recipes and photos to be shared with her family and friends.

“When I started I was just thinking [compiling a cookbook] would be a great way to get all the recipes under one roof,” Carolyn says. “It was a good time in my life to do it, before I’m too old to cook, so all the kids would have it.”

But the process – and the product, Rosenthal Family Recipes Through the Generations – became much more than a compilation of recipes. It became a book of memories, told through food.

“My father used to say, ‘Life is but a collection of memories. Once an event is passed, you have the memories.’ When I made this book it was similar. A collection of memories, but instead of other memories, it was cooking memories.

“Our food is such a big deal, and everyone gets such pleasure in cooking and eating it. This was a great way to document the memories of all the food.”

Recent years of travels around the world with her husband, Harry, a pediatrician, motivated Carolyn to learn how to make photo books on shutterfly.com chronicling their vacations.

Armed with that basic knowledge and inspired by baking- and cooking-themed template pages she happened to see on the site, Carolyn embarked on a year-long mission to cook, bake and document her favorite family recipes. There are close to 100 recipes spread throughout 60 pages, all filled with photographs.

Carolyn, a former teacher who now supervises the front-office staff in Harry’s office, was a foodie before the term was coined. “My love of cooking came from my mother.” In the foreward of her book, she tells of growing up watching her mother cook, of the excitement of a high school home economics class – where she loved having “my own cooking station” – and of being a new bride occupying a pink kitchen in Washington, D.C., cooking so much that she gained 10 pounds in her first year of marriage. “All I did was make every excuse in the world to have people over for dinner and at least dessert,” she says.

“So I’ve had that wonderful drive all these

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by Andria Frankfort, staff writer

years – when I was first married, then making things the kids like. I always went for the special. I would find really fun, pretty, delicious things, especially desserts and sweets.”

(Desserts take up a large portion of her cookbook.)

“I had always wanted to do something with my recipes,” Carolyn says. “Years ago, when Jennifer [Kramer, Carolyn’s daughter] and her friends went to college, I had done a very general basic one. But I always wanted to do something more.”

Like many GENERATIONS Carolyn Rosenthal and her daughter Jennifer Kramer make banana home cooks, bread from the recipe that is Jennifer’s and her son’s favorite.

Carolyn started “Whatever my mom does, she’s going to put with a big accordion file and a binder full of her whole heart into it.” recipes originating from her mother Clara To get started, Carolyn made one page, and Pransky, her mother-in-law and other sources, then another, uploading photos from her comall of which she says she “tweaked” over the puter, dragging them into pre-designed templates years. “Della [Rosenthal, Carolyn’s mother-inand filling in text boxes with her own words. law] had no recipes whatsoever, so when she was After I had a dozen or so pages I’d start to clump alive we would write down what she was doing them. Then I started an index. Then I just went as best we could. Those recipes are actually from through all the recipes I had in my house. her mouth and hands to our paper.” Now they “The custom [Shutterfly] path allows you to are preserved for future generations, including do so much. You can crop, you can shrink, you her son Matthew’s family, in Carolyn’s cookcan blow them up – the choices will blow your book. mind. It’s just a matter of taking the time to Jennifer Kramer, her daughter, says, “The make it. I was able to tweak everything to my cookbook is very special to me. The main thing satisfaction.” Just like the recipes themselves.

I love about it is that I used to have to pick up The book includes a detailed table of conthe phone and say, ‘Mom, how do you make this tents, a thank-you to Carolyn’s twin sister, recipe?’ Now all the recipes we love so much are Rosalyn Margolis, stories (continued on page 10) all in one place.

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COOKING UP MEMORIES Carolyn Rosenthal’s homemade cookbook tells her family story through recipes.

(continued from page 8) and a dedication to her

mother on the last page. The first pages of the book are titled “Heritage Recipes.” These are recipes that Carolyn’s mother and mother-inlaw were known for – among them Starlight Pastry Twists (“When I look at them I think of my mother.”), Vegetable Soup (“This vegetable soup recipe has been passed down for generations.”), Cheese Blintzes and Monkey Bread.

“I feel like I have my culinary roots from my mother and then Harry’s,” Carolyn says. “I wanted to start out with their recipes, and hopefully our children after us will continue those recipes and traditions.”

Every recipe has a picture, and family photos are strewn throughout the book. Jennifer says she especially treasures the photos of her family cooking for holidays. “My favorite time of the year is when all the women in the family get together and cook, and that’s reflected in the pictures in the book.”

Throughout the year, Carolyn had help from her family and a few close friends, but the accomplishment is hers. “When I finished this book and saw it I was floored. This is just kind of who I am. But only after the fact did I think that way about making it.”

In the foreward to her cookbook, Carolyn writes, “I don’t often think about what defines me as a person besides my wonderful family both past and present. However, if I were to analyze what actually goes through my mind more times during a day than anything else, that, my dear family and friends, would be food and its preparation.” With that, Carolyn’s opus shines.

would wet her hands, gently shape the ball and drop into seasoned water. Cover and simmer for 45 minutes. Transfer balls to soup pot.

Della’s Heritage Matzo Ball Soup

Clara’s Heritage Monkey Bread

For soup: 2 whole cleaned chickens or 3 packages chicken wings 1 pound carrots, peeled, cut into coins 6 ribs celery, sliced 2 onions, cut in half Smashed garlic cloves, optional 3-4 32-ounce boxes Swanson chicken broth Kosher salt and pepper

1 large russet potato, peeled and boiled, ½ cup boiling water saved ¾ cup milk ½ cup shortening ½ stick salted butter 5 cups flour 1 teaspoon kosher salt 1 ⁄3 cup sugar 1 package Rapid Rise Yeast 2 eggs at room temperature 3 sticks salted butter, melted

For matzo balls: 6 eggs Chopped parsley Grated onion Kosher salt and pepper 1½ cups matzo meal In a large pot, cover chickens or wings with chicken broth. Simmer and skim surface as needed. When the broth clears, add vegetables and seasoning. Simmer an hour, or longer for whole chickens. When done, cool and remove chicken from bones, putting a little in the soup.

The soup freezes well.

For matzo balls, beat the eggs until thick. Stir in the parsley, onion, salt and pepper. Slowly add the matzo meal until the dough is stiff enough to hold when shaped into balls the size of golf balls. I sometimes use an ice cream scoop. Della

MATZAH BALL SOUP The recipe for matzah ball soup that Carolyn Rosenthal included in her cookbook is one that her mother-in-law never wrote down.

Force the boiled potato through a sieve to obtain 1 cup mashed potato. Heat together the mashed potato, saved boiling water, milk, shortening and butter, until a thermometer reads 120 to 130 degrees.

Combine the flour, salt, sugar and yeast. Add the hot liquids to the dry ingredients and stir until combined. Stir in the eggs. Using the dough hook in a standing mixer, knead the dough until it is smooth. Add additional flour if necessary to make a soft dough.

Turn the dough out onto a floured surface and knead until smooth. Place the dough in a greased bowl. Cover and rise until the dough has doubled, about 1 hour.

Divide the dough into 4 parts. Roll out to ¼inch thicknesses and cut into 1½-inch strips,

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then into diamonds. Stretch each piece and dip into the melted butter. Lay the pieces in a greased ring mold, overlapping. Let rise in a warm area until doubled in size. Preheat the oven to 375 degrees.

Once the dough has doubled in bulk, bake the bread for 20 to 25 minutes. Carolyn’s note: Wow, can you smell the butter?

Chocolate Cherry Banana Bread (Jennifer’s favorite) 2 eggs 2 ripe bananas, mashed ½ cup vegetable oil 5 tablespoons buttermilk 1 teaspoon vanilla 1¾ cups flour 1½ cups sugar 2 teaspoons cinnamon 1 teaspoon baking soda ½ teaspoon salt 1 cup chocolate chips 1 cup dried sour cherries Preheat the oven to 325 degrees. Stir together the eggs, bananas, oil, buttermilk and vanilla. In a separate bowl, mix the flour, sugar, cinnamon, baking soda, salt, chocolate chips and cherries.

Add the liquid ingredients into the dry and mix only until barely combined. Pour the batter into a greased 9-by-5-inch loaf pan. Bake for 1 hour or longer, until a toothpick comes out clean.

This can be baked in several smaller pans or muffin tins; shorten baking times accordingly.

TRAVEL

by Cathy Gordon, contributing writer

Patmos Paradise Easter on the sacred Greek isle

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lump, juicy grapes dangle from vines.

Bougainvillea spills over rocks in brilliant flashes of pink, orange and purple. Stark white villas stand out against pristine, turquoise waters.

Welcome to Patmos, a tiny Greek island in the Aegean Sea, 13 square miles of Heaven, say the travel books. It’s a destination for Christian pilgrimage, with a centuries-old monastery dedicated to the Apostle St. John rising from a hilltop like a Greek Orthodox fortress.

It’s also where Buzz resident Carol Senkel visits family. Her father’s side dates back seven generations on the island, her mom’s, four.

“I can’t even describe the feeling I get when I’m there,” she says, her eyes welling with tears.

“It’s like coming home. Look at me. I can barely talk about it without getting emotional. It has the ability to change your life.”

Carol, a devout Greek Orthodox and lifelong member of Houston’s Annunciation Greek Orthodox Cathedral, has traveled to Patmos several times. Last year, the retired Lamar High School honors-English teacher and husband Larry, an insurance broker, reconnected with relatives for their first Holy Week and Easter on the island, attending services daily.

It was Holy Week but also Old Home Week with cousins, three aunts and her 90-year-old uncle, Efthymios Koutsanelos, the oldest monk at the monastery, making up the reunion. “He seems to know everything about Patmos and the family,” says Carol, who loved conversing with her uncle in their native tongue. “I grew up with the language and that’s all I knew until I started school.”

Her uncle played the role of St. John during Holy Week’s “Washing of the Feet” ceremony at the village of Chora town square near the monastery. The packed service, depicting Jesus Christ’s washing of his disciples’ feet at the Last Supper, was nationally televised in Greece.

“Such a beautiful service. We had to get there really early to get a good seat,” Carol says, flipping through an album of pictures from the trip. “My uncle has always taken part in these services. He might be 90, but he’s in unbelievably good shape.

He gets around like he’s 30. He’s up for prayer early every morning, has lunch at my aunt’s house

in Chora and visits the family beach house every day to tend to the garden and the chickens.

He feeds them leftovers like French bread and watermelon.

They’re pampered chickens. He even makes his own wine.”

Having a monk in the family has its perks.

While certain parts of the monastery are off A SPECIAL EASTER Greek Orthodox couple Larry and Carol Senkel celebrate the limits to tourists, holiday in Patmos.

Carol’s family can during Holy Week was at the cave’s chapel, and visit with him as a guide. “In a basement area, I can tell you it was surreal realizing the solemn there are all sorts of gifts from royalty, like from place we were in. Very emotional.” people in Russia and Catherine the Great.

Walking along narrow stone streets after a Jewels, all these ornate artifacts, it’s just unbemidnight service at the monastery, “candles in lievable. The public can’t go down to see it.” hand to represent the light of Christ,” is another But the public clamors to see the biggest fond memory from the trip, Carol recalls. tourist draw, the Cave of the Apocalypse near “You’re walking down these little streets, surthe monastery. “You can’t mistake the sense of rounded by old architecture and you don’t extinpeace you get in the cave,” says Carol of the guish the candle until you get home.” rocky grotto said to be where St. John received Home, in this case, was a cousin’s house the Book of Revelation from God. where a lavish meal of roasted lamb, potatoes Within this cave, an ornamental silver inlay and all sorts of traditional Greek fare left everyoutlines an indentation in the rock where St. one smiling. “And wine. Oh, yes, wine,” she John is said to have laid his head. A rock ledge smiles. They similarly indulged at an aunt’s where he is believed to have grabbed hold to house after Easter service. hoist himself from the floor is similarly adorned.

Carol and her husband hope to return soon, Carol’s grandfather, George Koutsanelos, now perhaps for another Easter. “It was a magical deceased, was the island jeweler commissioned by experience.” the head of the monastery in the early 1950s to But for now, she’s content to surround herself make the inlays. “I get goosebumps when I look with family photographs and mementos from at it. It has that effect on me, just taking it all in.” the island. Vintage plates from her great-grandHer uncle, the monk, was warden of the cave father’s general store in Patmos are displayed in for 22 years, seeing to its upkeep and performing her living room. A colorful embroidery stitched year-round services in its chapel. “He went by her great-grandmother hangs on her wall. above and beyond,” Carol says, “even having my It’s the best thing, to be surrounded by things grandmother make coffee and cookies for the from family,” she says. “But it’s even better to be tourists who came through. in Patmos. We’ll be back.”

“One of the morning services we attended

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HOLY WEEK PAGENTRY (At top) Monks from the centuries-old monastery dedicated to the Apostle St. John participate in the “Washing of the Feet” ceremony on the Chora town square. (Bottom left) Carol reconnects with her uncle, Efthymios Koutsanelos, 90, the oldest monk at the monastery. A 1700s bowl from Carol’s aunt in Chora, a prayer book belonging to Carol’s mother, an icon of St. Nicholas and a photo album of religious icons are among treasured Patmos items.

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NEIGHBORS

by Russell Weil, contributing writer

Memorable Seders Families create lively Passover traditions

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he seven-day Jewish holiday of Passover, which commemorates the Israelites being freed from slavery in Egypt, centers on a ritual known as the Passover Seder.

During Seder on the first night of Passover, family members read the Haggadah text, which tells the story of Passover, and eat foods of symbolic importance. This year, Passover takes place April 3-11.

Seders from my childhood were, from my perspective, long and dull events where I was always disciplined for misbehaving. However, through the years, Passover has become my favorite Jewish holiday, in part because it is filled with wonderful, allegorical foods. For instance, we eat matzo (like a big, flat cracker) in memory of our ancestors being unable to wait for the bread to rise when they were fleeing slavery, and so the unleavened bread was flat when it came out of the oven.

The Seder, a ceremony that means “order,” fulfills our Biblical obligation to pass on the Jewish story through the generations. The youngest person at the table who is able is chosen to recite the “four questions,” which help explain Passover customs and foods.

Hiding the afikoman, a piece of matzo broken in two, is another tradition to engage children.

The head of the household hides the afikoman, and, in some families, children are given a reward when they find it. In other families, the children “steal” the afikoman and ask for a reward for its return.

Some Buzz-area residents maintain a traditional, conservative Passover Seder, which may not start until after sundown and could last four hours, often with the Haggadah being read in Hebrew. Others have created unique, modern traditions to tell the story of Passover in a way that’s meaningful and lively for them.

Julie Silverman says she was frustrated that no one in her family seemed excited about attending a yearly Seder, so for the past five years she has set out to make hers interactive and fun for four generations of family.

“I made sure everyone was informed that if they were not in the mood for fun,” said Julie, “they did not have to stay.”

UNIQUE TRADITIONS Members of the Spitzberg family schedule fun into their annual Passover Seder observances.

She turns the Silverman family room into a mini-ballroom for 40-50 family members and friends. The invite list includes anyone who wants to join. No one is ever turned away. Julie says, “This is a tradition that was passed down from my mom.”

Julie collects Passover-themed videos and photos from everyone ahead of time. Julie’s contributions, primarily from YouTube, usually include 6-8 short cartoons and a clip from an a capella musical group called The Maccabeats.

These fun videos are shown on a large-screen TV throughout the Seder. Julie says, “Because of the fun we have created, those attending are more engaged and know more about Seder.”

She fills her table with toys to represent the Passover rituals and symbols. These are used throughout the service. At the end, she shows a montage video of everyone’s photos.

Susan Spitzberg also likes fun, and short, Seders with her 30 family members from three generations. Each person reads, and Susan has created an attention-grabbing way to assign each participant a part. She puts numbers into balloons, which are inflated and given to all attending. Taking turns, each person pops a balloon, releasing a number corresponding to a reading.

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The children put on a puppet show about Passover. Each selects one of 10 plagues, calamities that, according to the Book of Exodus, Israel’s God inflicted upon Egypt to persuade the Pharaoh to release the ill-treated Israelites from slavery.

In the past, guests have written Passoverthemed limericks and put them into a book, and they have played a “Guess Who?” game of Jewish actors and actresses. Jewish Sudoku, Jewish crossword puzzles, and jokes also play a big part of the evening.

Susan inserts special items in the Haggadah to keep everyone interested. “A Haggadah for a male might include photos of pretty women, while one for a female has included photos of flowers. Each page turned brings a surprise and laughter to everyone.”

This type of observance is a far cry from the long, adult-focused Passover Seders of my childhood. The ones I now share with my family are full of laughter and great food. Happy Pesach, however you choose to celebrate.

MORE ONLINE For more creative-Seder ideas and to share your own traditions, see this story at thebuzzmagazines.com.

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NEIGHBORS

by Cheryl Ursin, staff writer

Spring Forward Psyching yourself to spring clean

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y husband laughed when I told him I would be writing about getting organized. After all, my theory of closet organization is: Throw stuff in and slam the door before it falls out again.

Going through your belongings and getting rid of what you don’t use, seemingly a simple task, can be difficult to face. “I remember looking around my house and just wanting to cry because I didn’t know where to start,” said Erica Smith, a Buzz resident who wrote about her organizational efforts in her blog, Tell It To Your Neighbor!

A big reason, according to Julie Hibbs, a local professional organizer, is that we can accumulate belongings so easily now. “Things aren’t the investment they used to be,” she explained. “If your parents bought you a bicycle, it cost more than it does today and they even had to think about driving to get it. Now, you can order things delivered to your door with your iPad while you’re brushing your teeth.”

Yet, our ability to move things out of our houses hasn’t kept pace. Buzz resident Cristina Cramer believes that stuff piling up causes stress.

“All that clutter directly impacts your management of time,” she said.

Spring cleaning is a global impulse. For instance, Iranians refer to their annual clean-out as “khooneh tekouni,” or “shaking the house.”

Buzz resident Elizabeth Nametz has a checklist of household tasks – organizational, maintenance and gardening – she calls her “spring regime.” “It’s connected to the seasons. It’s connected to holidays. It’s a whole mental shift,” she said. Which doesn’t mean it’s easy. One need to look no further than all the books, shows, websites, videos and articles about getting organized, not to mention the 63 members of the National Association of Professional Organizers who work in Houston, for proof of that.

Erica credits an online campaign by the celebrity organizer Peter Walsh, called “#31Days2GetOrganized,” for jump-starting her efforts. Every January, he posts 31 short YouTube videos, each describing a 10-minute organizational project.

Focusing on one small project at a time can

CREATIVE AND ORGANIZED Blogger, designer and artist Erica Smith found ways to make getting organized fun.

help you from becoming overwhelmed. For New Year’s, Cristina focused on cleaning out her pantry. “Don’t think you’re going to organize your whole house in a day,” she said. “After all, it didn’t get disorganized in a day.”

Don’t go it alone. One thing that appealed to Erica about #31Days2GetOrganized was that people wrote and posted pictures on Peter Walsh’s Facebook page. “You can start an Instagram profile or make a journal with pictures or tell friends,” she said.

Working with a professional organizer “can get you started, keep you focused, give you a direction,” said Gina Angulo, who has used Julie’s company, Squared Away. Or invite a friend over, for moral support, second opinions and company, as you go through your closet.

Making it fun helps. Every year, Erica picks a theme song for clearing things out, such as Ariana Grande’s song Problem. (Chorus: “I’ve got one less problem without you.”)

Tempted to sit down in the pile you just dragged out and go through old photos and letters? “Put those aside and do it, later, when you can reminisce with a glass of wine,” said organizer Julie.

And don’t start with such emotionally laden stuff, anyway. There is plenty – that collection of shopping bags or those empty cardboard boxes (in case you need to ship something) or “those half-used tubes of red and green frosting from making Christmas cookies,” laughed Cristina –

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that are easier to toss.

Cull your belongings until they fit your space.

When Susan Solcher, a Buzz-resident realtor, cleans out her closet, for example, she reminds herself of the adage that you wear 10 percent of your clothes 90 percent of the time.

One potential sticking point is the actual letting go. “Don’t make 10 stacks to go to 10 different charities,” Julie advised. “Do it in one mad sweep. There’s a Goodwill on practically every corner.”

However, some people find motivation in deciding where to bring their belongings.

Susan and recently discovered a Facebook trading group for her neighborhood, through which she has sold several items. “It’s kind of like a game, to see the remarks, to get a decent price,” she said.

Cristina also uses resale shops, such as Second Childhood, for her daughter’s outgrown clothes, though she keeps a special few, such as her first Easter dress, for sentimental reasons.

Erica found inspiration when, at a garage sale she held, a pair of expectant parents loaded her old changing table into their car. When you are getting rid of things, Julie said, “It does help to think of it as getting them into the hands of people who can use them.”

MORE ONLINE See this story at thebuzzmagazines.com for active links to mentioned websites.

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P.E.T.D.M. The People for the Ethical Treatment of Dust Mites (P.E.T.D.M.) requests a boycott of The Allergy Clinic because the clinic continually advises allergic patients to murder innocent dust mites. People allergic to dust mites have been advised to place barriers over their pillow cases and mattresses to reduce exposure to them. Well, guess what? That deprives dust mites of their food, starving them to death. Even worse, these allergy doctors counsel patients to wash their bed sheets and blankets in hot water. Wet heat KILLS dust mites. Dust mites have never intentionally caused any problems for humans. Trapping them in high filtration vacuum cleaner bags is absolutely UNETHICAL! How can mites enjoy life inside a vacuum cleaner bag?

Wouldn’t it be more humane if the allergist advised patients to relocate dust mites to a special shelter where they could live in peace, without fear of deadly human assassins? Maybe even a reservation in an old mattress warehouse put aside just for them. You could leave all your old carpets there too so the dust mites could sleep comfortably. After all, carpet is about the worst kind of flooring to have in your bedroom if you’re allergic to mites.

Allergists at The Allergy Clinic have advised patients allergic to dust mites to keep household humidity between 35 percent and 50 percent to inhibit their growth. (You don’t want it much lower than 35 percent, or you may get dry skin or even a bloody nose). That dry air causes dust mites to shrivel up and prevents them from making baby mites! The practice parameter on dust mite avoidance says controlling humidity is even more important than avoiding carpet. But, wait! We can’t drink water; we have to absorb it from the air. Masks don’t kill dust mites, and wearing one while vacuuming keeps

the allergen out of your nose while the vacuum cleaner is stirring dust up. Yes, we know that you have a super-duper Dyson, or Kirby, or Rainbow vacuum. Keep in mind, though, that the expensive vacuum cleaner with the perfect exhaust system may keep allergens in the bag instead of just recirculating them into the air like old vacuums, but the brush at the vacuum’s entrance stirs up more dust than it sucks in and propels allergens into the air – right into the operator’s nose! So, yes, we agree, wear a mask. But other measures that kill dust mites? Is that really how you want to treat these beautiful creatures? Well, maybe not beautiful, but please feel obligated to rescue mites from being slaughtered just so the allergic can breathe easier. Finally, one last thing ... APRIL FOOLS’!!

No dust mites were harmed in the making of this advertorial. And for that The Allergy Clinic is truly sorry.

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 & Asthma Clinic

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 17

SPORTS

by Dave Schafer, contributing writer

Hardcore Parkour From James Bond to Houston Supposedly developed in France 25 years ago, parkour is a sport for people who often aren’t into traditional team sports. Practitioners – a male is a “traceur,” a PARKOUR IN THE PARK Doing parkour at Tranquility and Centennial parks female a “traceuse” – lets Franklin Moore take a break from life’s stresses and get physically and compete only against mentally sharper. themselves, striving to ing quadrupedal movements – crawling on her get better while exploring a city. hands and feet without her knees touching the Sure, sometimes walking from point A to ground. She struggled to reach the finish line. But point B is the most efficient way, Pratto said. But the others, about 75 in all, yelled encouragement what happens when a wall or other obstacle is and slowed their own pace to match hers, giving in the way? Parkour teaches people to figure out her companionable motivation to continue on. what fears are stopping them from scaling that “I kept panting and crawling, and finally I wall (a fear of heights, perhaps?) or jumping screamed a primal roar that gave me the energy from this roof into that window (a perfectly reaI needed to push on those last few feet,” she said. sonable fear of breaking bones or missing the When she was done, the others patted her on window) – and how to create strategies to overthe back. come the obstacle and the fear.

Mars Suleymanova grew up doing competitive Kyle Moses, 14 and a freshman at The swimming in Russia and was on the Ohio State Emery/Weiner School, was intimidated by a University synchronized-swimming team. She’s Kong vault, which involved launching himself always been good at athletics. But with parkour, over an obstacle horizontally, then propelling she struggles to perfect the movements. “Before himself back up into the air with his hands so something works, it doesn’t work about a million that he cleared the obstacle. His coaches sensed times,” said Suleymanova, a 26-year-old translahis hesitation, so they asked him to go through tor. “It teaches you very quickly what you can and it step by step to see what was making him can’t do, despite what your ego might tell you.” afraid. Then, they had him go through each That step-by-step progress is what makes move slowly until, in a week, he had a good parkour attractive, she said. grasp of the move.

“I needed to feel like I’m getting better at Some parkour practitioners are all about something every day, even if it was just a little impressive, flashy style seen in YouTube videos. bit,” she said. “It’s really a mental thing. I needed Then there are those who practice a more introto learn some patience. I needed to have humverted style that focuses on finding a balance bling experiences, which parkour definitely is. It within themselves, testing their limits, emphahits on all my faults. sizing stealth movement.

“In your day job, the only real gauge of growth When Kyle wanted to sign up for parkour is adding zeros to your paycheck. That doesn’t classes, his parents were hesitant for safety reareally say very much about how strong of a persons. After several months, his dad said Kyle is son you’re becoming and whether you’re workin the best shape of his life, and he’s suffered ing on yourself. Parkour shows you definite only some scrapes and bruises. Kyle said he has progress mentally and physically.” introduced friends to the sport, but some have found it just too intense.

Andrea Kawaja, a 38-year-old insurance For videos of parkour in action, see this story at agent/office manager, remembers how her musthebuzzmagazines.com. cles ached and she was running out of steam dur-

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 18

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ranklin Moore was the kid balanced on the top of the playground dome or crawling on the wrong side of the monkey bars.

Now a senior at Bellaire High School, the 17 year old is still climbing. Every week, he heads to Hermann Park or downtown to Tranquility Park to scale walls. He jumps from them and bolts over them. He’s in constant movement, running along narrow ledges, sliding under obstacles, jumping from a high wall to a lower planter, dashing across and vaulting from the benches.

He’s not a daredevil – well, maybe he is, but he’s not looking to injure himself. Along with the scrapes and bruises, he’s getting physically and mentally sharper.

What Moore does is called “parkour.” Maybe you’ve seen it on a viral video or in a James Bond movie.

“I started because it looked really cool,” he said. “And it felt really cool, the things I was able to do my own body. It’s a great workout, and it takes my mind off of life, my problems.”

Parkour practitioners get from one point to another in the most efficient – and often the most acrobatic and impressive – way possible, using momentum to propel themselves while remaining safe.

“Parkour is a way to adapt to your environment using only your body. It’s the idea of getting from one point to another in a creative, ‘survivorish’ way,” said Cameron Pratto, executive director of Urban Movement, which offers parkour classes at Studio Fitness in the Heights, as well as in Clear Lake and Spring.

After seeing parkour in the James Bond movie Casino Royale four years ago, Moore took a class at Houston Gymnastics Academy and did parkour with a neighbor, who soon lost interest.

Now, he does it alone.

“It’s taught me how to approach a problem from lots of different angles because in parkour there can be one obstacle where you can do several different moves to get over it or several different things to just play around on that object,” he said. “That applies to life, too, because if you come at a problem straight on and keep trying to do it the same way over and over, it’s probably not going to work out.”

MORE ONLINE

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ADAPTING TO THE ENVIRONMENT Moore and other parkour practitioners get from one point to another in the most direct route, using momentum to propel themselves in an acrobatic way.

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 19

NEIGHBORS

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by Annie Blaylock McQueen, staff writer

Buzz Baby

Pink or blue? John or Sue?

Buzz Baby is a column about life with babies from the perspective of a first-time mother. If you have baby stories to share, leave a comment under this article at thebuzzmagazines.com or email info@thebuzzmagazines.com.

O

ne expectant Buzz couple got exactly the opposite of what they planned for.

They were told at an early ultrasound appointment that “there were no boy parts.”

So they named their in utero little one Zoe. Friends threw a pink-themed baby shower, and they set up a pink nursery. Months later, baby Zoe arrived. Or so they thought.

“Your Zoe has a penis,” they heard their doctor announce.

At the big gender-reveal ultrasound, prospective moms and dads are on pins and needles.

Take that anticipation and multiply it to bursting status when they choose to wait until birth to find out the gender.

That’s what Krysten Funk and her husband Andrew decided to do. After several unsuccessful years, they tried in vitro fertilization. It worked. For them, it was an easy decision not to find out the baby’s gender.

“It was the one last surprise I wanted. I never had an ultrasound where I wanted to know. It was just so exciting,” said Krysten. “But it drove people crazy.”

During the pregnancy, she said, “I had convinced myself I was having a boy.” She was wrong. Her husband Andrew, an owner of an IT-staffing business, announced a healthy baby girl had arrived.

Picking a name can be tricky when you don’t know the gender, but not for the Funks, who named their new baby girl Mary Frances, after Krysten’s late mother. “She passed away when I was 6 years old,” said Krysten. “I knew since high school I wanted to use her name.”

Using family names can be tricky if you have siblings potentially wanting to use them first.

Krysten has three sisters. “I had said years ago, ‘OK, don’t you guys use it.’ Luckily, it never came to be an issue,” said Krysten.

Two years later, the couple did another round of IVF, and Krysten became pregnant again. They didn’t find out the gender, again. Their second

A FAMILY AFFAIR Parents Bekah and Casey Gorder waited until birth to find out the genders of their two boys, baby David and big brother William Gorder. Bekah is the youngest of her siblings, who were also surprised on the genders of their combined 19 kids.

child arrived, and once Krysten’s water broke, they didn’t have to wait long to find out if it was snips and snails and puppy dog tails or sugar and spice and … however that rhyme goes.

Her labor progressed so quickly there was not even time for an epidural. In just minutes, Krysten and Andrew welcomed a boy, John Lawrence, named after Andrew’s late father.

For mom-of-two Bekah Hotze Gorder and her husband, Casey, an investment banker, you could say it runs in the family to be surprised on the gender. Bekah is the youngest of seven, all of whom are married and have a combined total of 19 kids (12 girls and 7 boys). All the genders have been a surprise.

“The pressure was on to not find out,” said Bekah, laughing. And as for names? “That was the hardest part. We like using family names.

They were kind of taken.”

For their first, they chose William, after Casey’s father, who lives in San Antonio. Their second baby arrived last August, and the couple decided to give him a special family name, David, after Bekah’s late brother.

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 20

Melissa Treadway and her husband Jeff, an energy banker, are expecting their third child this spring. They have Connor, 5, and Avery, 2.

Melissa says not finding out the gender is exciting for everyone, not just mom and dad.

“We all have those friends who know the name and gender in advance, and when they’re born it’s like, ‘Oh good, Sam is here,’” said Melissa. “With my friends and family that didn’t find out, I was so engaged throughout the pregnancy and could not wait for the big reveal.”

Melissa says there’s a hidden perk. “A benefit was getting all the necessities at my showers instead of just clothes. I love getting to buy the clothes. I’d rather get a monitor from a baby shower.”

And, as for this new momma? I can’t say I disagree with these Buzz moms. We, too, opted out of finding out the genders of our twins.

People analyzed my belly and performed the “necklace test” on me, dangling a pendant over my baby bump. Legend has it, if the pendant swings side to side like a pendulum, you’re having a boy. If it makes a circle, you’re having a girl.

Turns out, I was having a boy – and a girl.

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 21

TRAVEL

by Tracy L. Barnett, staff writer

Travel Buzz His-and-hers getaways

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or him, it might be a rough-and-tumble romp on the slopes. For her, it might be a beachside spa retreat. Getaways with friends are important, say Buzz residents who have organized them –to keep friendships alive, and to give themselves break from responsibilities.

Just the guys Norman Stalarow is a guy who loves traveling with his family – he taught his two boys, Micah and Logan, now 17 and 19, to snowboard, and now they give him a run for his money. But he also teams up with his buddies for a different kind of experience.

He has two groups of guys he travels with.

One group – the one he organizes – goes on ski retreats. The other, organized by his buddy John Blumenthal, is an annual golfing getaway.

Norman has been organizing ski trips for his buddies for a dozen years, and he’s got it down to a science. The first trip – and many subsequent ones – was to Solitude Mountain Resort in Utah, hence the group’s eventual nickname, the “SoliDudes.”

It was Easter, and closing weekend at Solitude, and he’d organized a last-minute trip with his brother and a few other friends. “So we flew into Salt Lake City and it was like 62 degrees, and the sun was shining,” he recalls.

“There’s no snow anywhere, and the resort is 35 minutes away, and these guys are saying, ‘Dude, you really got us into a bad thing here.’”

“No, no, it’s ok,” he reassured them. “They said there’s snow up there.”

So they wound up the mountain and made a turn at Silver Fork. “Then we start to see snow on the side. We make another turn, and we start to see a few flakes. By the time we got to the top, it was dumping. It’s a very cool place to be.”

Norman’s credibility was restored, and since that time the group has grown, and their destination has varied from Solitude to Park City to Telluride. Guys being guys, their trips have a certain flavor. As they look back, anecdotes fly as thick as the Utah snow.

There’s the one about the guy who always misses the lift chair and he goes sprawling – including once when a snowboard attached to one foot

GO TEXANS Some of the Solidudes on a getaway in Punta Cana, Dominican Republic. From left: Micah and Norman Stalarow (Norman can’t take his eyes from the Texans game on the TV), Brian Kantor and Logan Stalarow.

whipped up and hit him above the eye, and the group dissolved in gales of uproarious laughter.

“It’s not funny – I’m bleeding!” the guy exclaimed, and ended up having to get stitches.

“That wouldn’t have been funny on a family trip,” Norman admitted.

Family trips with kids offer a different type of enjoyment, he says. “It was fun because I was getting to teach them and be with them, but it was a lot more work. I would go with my boys when they were 8 and 6, and I would have to carry the boots and the boards and take them down with me and help them get geared up and make it to the lifts and make sure we were staying together.

“When you go with a bunch of guys… It’s almost a 2-mile run from top to bottom, and I just say, ‘You guys do your thing, and I’ll call you when I’m done.’ It’s a lot easier when you don’t have to look out for your family.”

Nowadays things are different; the boys are young men. “They can actually go with me on these guy trips now, and they’re just like one of the guys – I don’t have to watch out for them.

They just go do their thing.”

John has been organizing the annual “Guys’ Golf Weekend” since 2001, and like Norman, he feels it’s important to have that time just with the guys.

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 22

“A lot of the wives are saying, ‘When are we going to get to go?’ But the girls have their trips, and I think it’s healthy for us to do that, too. Everyone has to have their time away from the norm.”

The group began with trips to places that were easy to get to – San Antonio, Boerne, Austin – and after 10 years of successful trips, Blumenthal decided they were ready for more adventure. Since 2011 they’ve been to Arizona, Tampa, South Carolina and Palm Springs; this year, they’re scheduled for New Mexico.

Blumenthal says the key to a successful trip is “all about coordination; it’s about getting your ducks in a row. You have to start early for these kinds of trips. Here we are at the end of February, and I’ve already got our trip for September figured out. Some of the guys roll their eyes at me when I’m sending this out in January – I don’t even know what I’m doing next week, much less September. I say, ‘Yeah you do – you’re going on a golf trip. Now put it on the calendar.’”

Just the gals For years, Nora McMordie had had the idea of doing a gals’ getaway for a group of old friends and former schoolmates – Nora and Yvonne Rathgeb, Katie O’Brien, Laurie Reese, Ellen Sauer, Sara Steel, Jamie Rubin and Laurie

JUST THE GALS Ellen Sauer, Jamie Breslow Rubin, Sara Steel, Nora Vickers McMordie, Katie Rafferty O’Brien, Laurie Nuss Hogan, Laurie Fenner Reese and Yvonne Stocker Rathgeb (from left) celebrate 50 on the Riviera Maya.

Hogan. They all graduated from Memorial High School but have known each other as early as elementary school at Hunters Creek – and most still live within 10 miles of those schools.

Nora is a travel agent, and she’s been planning trips for decades – for herself, friends and clients. But it wasn’t until last year that she got the ball rolling on a getaway for her gal pals in Playa del Carmen, Mexico.

“I feel like we do have to make an effort as we get older,” Nora said. “Although we live within 5 to 8 miles of each other it’s hard to go to 50 parties – I was thinking, let’s try to see if all eight of us can get together this one time – and it was seamless.”

All would soon be turning 50, and were thinking about what they might do to celebrate.

“We go every month to a Vietnamese restaurant, and it was there that I pitched the idea,” said Nora. “Four of us took out our checkbooks and wrote a check right then.”

The trip took place eight months later, five glorious days and nights in October in Playa del Carmen. Nora rented “a really cool surfer-type beach house” with a pool, a private beach and a caretaker, a man who lives in the little house behind the big one.

“It ended up being the perfect beach, not close to any town,” said Nora. “We drove into Puerto Morales one day, and Playa del Carmen another day – but we just stayed at the house for

the most part, and we ended up cooking, sleeping, drinking, talking.”

For Yvonne, an interior designer who had never been to Mexico, the trip was a huge adventure. Even the simple things were interesting – like grocery shopping.

“When do you really go grocery shopping with a friend? And to have seven of my closest friends in a grocery store in a foreign country – we didn’t know what we were doing, we couldn’t find things…. I just thought it was so fun.”

It was the simple things that really made the trip – time to catch up with old friends, walk on the beach and collect shells, forget their cares.

“We got to be together; we got to spend oneon-one time; we took a lot of pictures. There were nights where we played games and did tequila shots – I never did that before…. I laughed so hard my face hurt.”

One thing that helped was that none of their cell phones worked in Mexico – so they were forced to disconnect.

“This is a really good way to get away from everything,” said Nora. “They could reach us in an emergency, but we couldn’t be on the phone all the time – so it kind of makes Daddy step up, which I love.”

“And it’s good for the kids, too,” added Yvonne.

For Nora, it was fun to see the group she’d known since elementary school days “relax and

realize, ‘I can do this’… You think they’re going to die without you, and they don’t. You pick up right where you left off; it’s like, ‘Mom, where’s my lunch?’”

The trip was such a success that they immediately began planning the next one. Nora’s already found the spot, a group of connected condos in the Cayman Islands, for this October’s trip.

As Yvonne said, the concept of getaways with friends goes beyond having a good time. “For a healthy marriage you should make the time to hang out with friends and make time for each other. Just like spending time with your spouse helps to sustain a happy marriage, the same goes for making time with friends.

“You have to nurture your friendships, and this made me realize, why didn’t we do this before?” she said. “Everyone needs to have a friend or two, and gosh, to have eight who would drop everything to be by your side and hold your hand at the doctor’s office or make you a meal – it’s really special.”

MORE ONLINE This year, Gail and Norman Stalarow rented a place in Colorado – and gave half the week to the women and half to the men. To see how it turned out, look for this story under Travel at thebuzzmagazines.com and read “Taking Turns with the Timeshare.”

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 23

NEIGHBORS

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by Sharon Albert Brier, staff writer

Rumor Has It Tropical wedding. When Jessica Berriman and Bruce Coane both took an online class and discovered they had mutual friends, it was just a sign of things to come. They finally met at a café on Weslayan. They married inside the Newport Beachside Resort in Sunny Isles, Florida. The lucky-omen rain showers stopped just before sunset to permit beach photos. Jessica, who started wedding-rental company Get the Gown, wore a Badgley Mischka wedding gown and Oscar de la Renta reception dress. Their mini honeymoon weekend was in Santa Fe, New Mexico, with a main honeymoon this spring in South Africa and Madagascar.

Discount clothes for charity. The Spring Tea for the Salvation Army was held overlooking the bayou at the glam home of Penny Loyd. Lucy Lewis, Salvation Army Women’s Auxiliary president, along with tea cochairs Betty Tutor and Carolyn Mann, were thrilled with the turnout of 120 ladies sporting spring colors. Gina Saour, chair of the Reflections of Style Luncheon, announced a spectacular lineup for the Stepping with Style Show and Chic boutique style show April 14 at River Oaks Country Club. The four-day Chic Boutique After Sale that features everything from Chanel to Chico items at a discount is April 15-19 at 6010 C Washington Ave. at the Westcott Circle. For tickets to the lunch or more info about the sale, call 832-201-8023.

Diamond jubilee. It’s a lunch to celebrate the River Oaks Friendship Club’s 75th Anniversary, April 20 at the Junior League of Houston. Historian and photographer Story Sloane will share memories of old Houston, with vintage photos. ROFC president Kathryn Mikes, luncheon chair Roberta Prasak and committee VIPS Martha Rhea, Sara Owen-Gemoets and Nelda West encourage members to dress up in any kind of diamond bling (real or not) to honor past presidents. A costume-jewelry silent auction and a wedding display of Jane Hoffert Moore’s gown from the WWII era will add sparkle. The event benefits nursing scholarships for Texas Woman’s University. For $50 tickets, contact RiverOaksFriendshipClub@yahoo.com. ROFC got its start in 1940 with women from First

Methodist Church who furnished a hospital room annually at the then-new Methodist Hospital. The club’s dedication and altruism has continued to be a lasting legacy.

Swarovski, Herend, and Prada. When Jody Parker and Karen Cook decided to trip to Prague and Budapest they decided it would be a food extravagance in Germany, glass shopping in Austria and craft fairs in Hungary. Their pretrip jumpstart started in Prague before the excursion on the Danube River. Along the way they ate at restaurants called Kojo, Onyx, Aszu and Robinson in the various countries.

MARITAL MEMORIES Evan Howell and his bride Ginger Moore Howell enjoy Shopping and eating a honeymoon skiing in Switzerland. was all they had to Donna Andrews, Kate Carlisle, Hank “wine” about, which put big smiles on their faces.

Phillippi Ryan, Jeffery Deaver, C.J. Box and A happy chord. When Ginger Moore Rhys Bowen were a few she heard in panels and and Evan Howell met in the choir at lectures. Stephanie writes under the pseudonym Chapelwood Methodist Church, they were desS. C. Perkins. You might find her at the tined for A Moment Like This, a song later played Bouchercon in Raleigh or New Orleans. It’s a at their wedding. The intimate wedding party of mystery to me. family and close friends encircled the couple Fashionable lunch. The Spirit of during the ceremony. The private dinner was Spring Luncheon and Fashion Show celebrates held at the Houston Racquet Club, but celebrat16 years of the The Children’s Assessment ing continued in a bigger fashion with 150 Center’s support for child victims of sexual friends at the club again in February, on abuse. The luncheon and Neiman Marcus Valentine’s Day, of course. They were high on Fashion Show, with designer Lela Rose, is ski mountains as they honeymooned on slopes Thursday, April 30, at the Royal Sonesta. Coin Italy and Switzerland. chairs are Monica Blaisdell, Hannah McNair Look for clues. If you’ve aspired to be a and Joanna Marks. Contact Jill Buja at 713mystery writer, Stephanie Perkins can solve 986-3483 or Jill.Buja@cac.hctx.net for tickets. your quest. She attended her second Bouchercon World Mystery Convention with Have some good news to share? We want to big-time authors in attendance. James know. Email us at info@thebuzzmagazines.com.

Patterson, Stuart Neville, Meg Gardiner,

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 24

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TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 25

FOOD

by Danielle Durocher, contributing writer

Cooking Buzz

Spring-renewal recipes

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

T

he arrival of spring means it’s time to celebrate Easter, which has been one of my favorite holidays since I was a little girl.

I would spend hours decorating Easter eggs, selecting candy molds for my mother and running through my crayon box designing my Easter basket. I would even sit in the backyard for long stretches of time trying to figure out where the Easter Bunny might hide the highly coveted golden egg.

One of my fondest memories was when I was 8, and my mother finally let me select my Sunday Easter dress. I was so excited. Mother patiently took me store to store until I finally found the dress. It was the prettiest white dress I had ever seen. It was adorned with ruffles and had a sash around the waist, which tied into a large bow in the back. To top it all off, there were three little bells hidden in the skirts that would chime as you walked, much to my mother’s dismay. I matched the dress with a white rosebud-lined bonnet, a pair of gloves and a pink floral purse that would hold my Hello Kitty lip gloss.

I still remember Mother warning me against the all-white dress, predicting that I would get dirty. Well, of course, she was right. After a morning at church followed by Easter lunch, an egg hunt and playtime with my cousins, my dress was no longer pristine white. Oh, but what a perfect day!

I still love Easter. Now I look forward to church and the spirit of renewal it brings. I still love decorating Easter eggs and baskets with my nieces and nephew, but now I substitute pastel colors for white in my dress selections, and I spend my time at the kitchen table with my calendar, cookbooks and cell phone, coordinating Easter weekend with my mother and my sisters-in-law.

I have always gravitated towards colorful and uncomplicated recipes for Easter. The 3 Musketeer Mimosa, from the Junior League of Houston’s Stop and Smell the Rosemary cookbook, definitely fits the bill.

If your family is like ours – filled with overly excited children who can’t wait for the egg hunt – then I suggest making Avocado Cucumber Soup with Cilantro from Peace Meals ahead of time and serving it while the hunt is in full effect. You can make the chilled soup the day before and serve it in individual decorative cups garnished with a dollop of yogurt, cucumber slice and cilantro.

One of my favorite salads is the Asparagus Mushroom Salad with Basil Vinaigrette from Stop and Smell the Rosemary. The recipe for the vinaigrette calls for one clove of garlic; however, I have found half of a clove is enough.

This dish is perfect to have pre-plated on the table and the serving dish set to the side for seconds.

I am a firm believer in lamb on Easter Sunday, SPRINGTIME SOUP For Easter-day ease, make chilled Avocado Cucumber and the Leg of Lamb Soup with Cilantro a day in advance. with Mint Glaze in this recipe by serving it in individual ramekins.

Houston Junior League is a perfect centerpiece to Then, place bowls of cherry, strawberry, blueberthe menu. Add the Dilled Scallop Puffs from ry and even pineapple fillings in the center of Stop and Smell the Rosemary, and you won’t have your table and let everyone choose their favorite to worry about leftovers. topping.

Our family loves the Cherry Cheese Pie in At Easter, I am reminded of the grace I have Houston Junior League. Everyone fights for the received and the joy I have in sharing life’s blesslast piece. If you make it one or two days beforeings with my family and friends. hand, it will actually taste better. The key is to use a handheld mixer and blend as fast as you Editor’s note: To buy a cookbook, see jlh.org or can. The filling will thicken quicker and set eascall 713-871-6608. ier in the refrigerator. You can also have fun with

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 26

From Stop and Smell the Rosemary 4 teaspoons Armagnac, chilled 4 teaspoons Grand Marnier, chilled ¼ cup fresh orange juice, chilled 1 teaspoon sugar 2 cups champagne, chilled Orange peel, cut into long thin strips

istockphoto.com/wsmahar

3 Musketeer Mimosa

Combine Armagnac, Grand Marnier, orange juice and sugar in a pitcher. Add champagne.

Place one long orange-peel strip into each champagne flute. Fill flutes with champagne mixture.

Serve chilled. Serves 6.

Avocado Cucumber Soup with Cilantro From Peace Meals 1½ cups chicken broth 2 avocados, pitted, peeled and chopped 1 medium sweet onion, chopped (about 1½ cups) ½ to 1 fresh jalapeño, seeded and coarsely chopped 2 large cucumbers, peeled and chopped (about 2½ cups), plus additional slices for garnish 1 cup loosely packed fresh cilantro leaves, plus additional ½ teaspoon coarse salt ½ teaspoon ground cumin ½ cup fresh lime juice 1 cup plain yogurt (or sour cream) This recipe requires advance preparation.

Puree the ingredients except yogurt in a blender until smooth. Refrigerate for at least 3 hours or up to 1 day. Ladle into bowls, top with a dollop of yogurt, and garnish with cilantro and slice of cucumber.

Serve chilled. Serves 6.

Asparagus Mushroom Salad with Basil Vinaigrette From Stop and Smell the Rosemary Basil Vinaigrette: 1 tablespoon Dijon mustard 1 large egg yolk 2 shallots, chopped 1 clove garlic, chopped 1½ cups extra virgin olive oil ¼ cup fresh lemon juice ½ cup balsamic vinegar Salt Freshly ground pepper Salad: 1 pound fresh asparagus, trimmed, blanched and chilled 8 ounces fresh cremini mushrooms (brown caps), sliced paper thin ½ medium red onion, diced ½ cup diced tomato 2 tablespoons chopped fresh parsley

LOVELY PLATE Leg of lamb makes an impressive Easter dinner. While this photo isn’t of our Leg of Lamb with Mint Glaze dish, you can follow that recipe’s instructions for an equally beautiful entrée.

Salt Freshly ground pepper 12 radicchio leaves

Dilled Scallop Puffs

Basil vinaigrette: Blend mustard, egg yolk, shallots and garlic in a food processor. With machine running, add oil slowly in a thin steady stream. Transfer mixture to a small bowl and whisk in lemon juice, vinegar and basil. Season with salt and pepper. Cover and refrigerate.

When ready to serve, cut asparagus diagonally into 1-inch pieces. Combine asparagus, mushrooms, onion, tomato and parsley. Toss with vinaigrette and season with salt and pepper. Mound asparagus mushroom salad into radicchio cups and place on a serving platter.

Serves 6.

Leg of Lamb with Mint Glaze From Houston Junior League Salt 1¾ cups ginger ale ¼ cup vinegar ¼ cup brown sugar ½ cup mint jelly ¼ cup fresh mint leaves, chopped Rub lamb with salt. Roast meat fat side up, uncovered, at 400 for 15 minutes. Reduce heat to 300 and roast meat 35-40 minutes per pound.

After 1 hour, pour 1½ cups of the ginger ale over roast. (Reserve ¼ cup ginger ale for glaze.) Baste with pan drippings at 15-minute intervals, for remainder of baking time. Meanwhile make glaze by combining reserved ginger ale, vinegar, brown sugar, jelly and mint leaves in a small bowl; mix with egg beater. Pour glaze over roasted lamb and let stand for 30 minutes before carving. Serve with gravy from pan.

Serves 6.

From Stop and Smell the Rosemary 3 tablespoons unsalted butter 1 pound fresh bay scallops, minced 2 teaspoons minced lemon zest 3 cloves garlic, minced 3 tablespoons chopped fresh dill 6-8 ounces Baby Swiss cheese, shredded (1½ to 2 cups) 1 cup mayonnaise ½ teaspoon freshly ground white or black pepper 2 loaves white bread, very thinly sliced Paprika Melt butter in a medium saucepan. Add scallops, lemon zest and garlic. Sauté 2 to 3 minutes.

Add dill and sauté 30 seconds. Cool. Add cheese, mayonnaise and pepper to cool mixture.

Stir to combine.

Preheat broiler. Using a 1½- to 2-inch round cookie cutter, cut bread slices into rounds.

Transfer rounds to a baking sheet and toast on one side in the oven. Mound scallop mixture on untoasted side of each bread round. Sprinkle with paprika. Broil 2 to 3 minutes, until light brown and bubbly. Serve immediately. Yields 80 Puffs.

Cherry Cheese Pie From Houston Junior League 1 baked, 9-inch graham cracker pie shell ¾ cup sugar 1 large package (8 oz.) cream cheese, softened 1 teaspoon vanilla 1 cup whipping cream 1 can (1lb., 5 oz.) cherry pie filling Combine sugar, cream cheese and vanilla; beat well. Whip cream and fold in gently. Pour into prepared shell. Cover with cherry pie filling and refrigerate for several hours before serving.

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 27

SPORTS

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by Todd Freed, staff writer

SportzBuzz

R. Scott Jackson Photography

I

t was a clean sweep for St. Thomas’ Episcopal at the TAPPS Division III state swim meet, with both the boys and girls capturing state championships.

“In my 40 years as either a competitive swimmer or coach at any level, including international events, this is the most excited I’ve been over a victory,” said STE head swim coach Helena Finley.

The STE boys kicked off the state meet with a critical victory in the 200-yard medley relay, with the foursome of Logan Jones, James Finley, Nick Flato and Kenta Negben teaming up for the victory. “If you looked at the seeding times, we were projected to lose by a second. But the boys swam a spectacular race, beating their seeding time by four seconds, which is pretty amazing,” said Finley.

In the 200-freestyle relay, James Finley, Flato, Nebgen and Elijah Berry captured bronze, while the foursome of Flato, Berry, Jones and Joseph Lupski won silver in the four-by-100 freestyle relay. In addition, Finley finished third in the 100 breaststroke.

Meanwhile, led by a pair of bronze-medal finishes in the 50- and 100-yard freestyle by freshman Olivia Lane, the STE girls edged out The Woodlands Christian Academy for the girls state championship.

STE was especially strong in the relays, where the STE foursome of Molly Egan, Hannah Hawk, Amanda Schneider and Zoe CarlsonStadler captured silver in the 200-medley relay.

STE sealed the state title with its second-place finish in the final race of the meet. Kelley McGough, Carlson-Stadler, Hawk and Lane teamed up to win the silver in that event. “The girls needed a fourth-place finish in that final race to win state, and they really came through under pressure,” said Finley.

In the TAPPS Division I girls state swim meet, St. Agnes Academy finished second in the state, coming up just short in its bid for a 26th state swim championship for the school. “I think overall we did really well,” said St. Agnes swim coach Kaitlin Kelley. “We broke some school records and even a state record, and considering the youth of our team, the girls did a great job.”

THESE ARE SPARTANS It was a fantastic performance for the Stratford Spartans, who finished second overall at the UIL Class 5A girls state swimming and diving meet.

St. Agnes broke a state and school record in the 200-yard freestyle, where Maggie McGuffee, Kate Olsen, Anastasia Kontrimas and Ashley Mercadel brought home the gold medal. That same foursome also medaled in the 400-yard freestyle relay, finishing a strong second in that event.

With her school-record, second-place finish in the 50-yard freestyle and a bronze medal in the 100 freestyle, McGuffee ended up winning four medals at the state meet. Kontrimas broke a school record with her third-place finish in the 200 individual medley, while Mercadel won a bronze in the 500 freestyle. The Tigers also received valuable points from freshman Bridie Hibbler, with her strong performance in the 100 breaststroke.

At the UIL Class 5A state swimming and diving championships, it was a great meet for Stratford High School, with the Stratford girls finishing second in the state and the Spartans boys taking third overall. “I’m really proud of our whole team effort,” said Spartans head coach Mike Hoskovec.

For the girls, Stratford diver Phoebe Lamay, who will compete next year at Cal-Berkley, won gold in the 1-meter dive, with teammate Jordan Ransom finishing sixth in that same event.

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 28

Stratford won a silver medal in the 200-medley relay, with Maddie Robinson, Brittany Baerg, Courtney Jackson and Erin Avary finishing second in that event. In addition, Avary made the finals in the 50 freestyle.

In the boys 200-freestyle relay, Stratford’s Timothy Bobo, Nicholas Airola, Chance Parker and Taylor Nicholas swam a spectacular race to win gold and miss a state record by a mere one-one hundredth of a second. “Those guys stepped up and swam really fast,” said Hoskovec.

“Taylor was especially impressive considering he’d been battling strep throat all week.”

That same foursome also finished first in the 400-freestyle relay, while Bobo broke a school record in his second-place finish in the 50-yard freestyle. Airola won a bronze in the same race.

“It’s just a group of guys that love to race,” said Hoskovec. “When they lights are on, they’re at their best.”

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

.

by Angie Frederickson, staff writer

SportzBuzz, Jr. W

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

Frostwood Elementary fifth graders Courtney Frederking and Lindsey Farber (top photo, from left) competed at the United Cheer national competition in Galveston. Both girls are members of Apex Cheer’s Team Summit, a youth level2 team. The girls travel to regional and national competitions, where the team performs high-energy routines. Athletes are judged on difficulty, execution, dance, pyramid, tumbling and jumps. As the season progresses, the coaches add difficulty to the routines, culminating in cheer nationals season in the spring.

Frederking’s and Farber’s favorite parts of cheering are the friendships they make on the team and watching their routines improve during the season.

Craig Cordola

Cheer extreme

Cradle, shoot, score!

Aden Kovach (middle photo) maneuvers around his opponent and passes to a teammate in a recent game with the Memorial Knights. Kovach, a seventh grader at Memorial Middle School, plays attack for the newly formed Knights 7A lacrosse team. He began playing lacrosse three years ago, and he is enjoying his first year with the Knights. “I like how the team has come together. I am learning a lot from the coaches and having a lot of fun,” Kovach said. The Knights organization is composed of 120 boys who are zoned to either Memorial High School or Stratford High School, and was formed by merging two former middle-school programs, the Mustangs and the Spartans. This is the Knights’ inaugural season, and they have nine coaches across five teams for boys ranging from fifth to eighth grades. The teams are part of the Greater Houston Youth Lacrosse Association and partner with both the Spring Branch-Memorial Sports Association and 3D Lacrosse.

Friends and champions The two Hunters Creek Elementary 6U girls basketball teams played against each other in the Spring Branch-Memorial Sports Association’s championship game. The Comets defeated the Sky, 15-12, in an exciting, competitive game.

Coaches Lisa Alpe and Kelly Siblik lead the Comets to victory in the faceoff against coaches Langston Turner and Bryan D’Agostino and the Sky. Friends on and off the court, the championship-game girls are (bottom photo, from left) Madison D’Agostino, Madeleine Andrews, Ellie Kate Stephenson, Alex Alpe, Addison Rappold, Ivy Oliver, Brooke Siblik, Isabella Borrego, Peyton Deffebach, Elliott Wagner, Reagan Siblik, Tanner Dixon, Mary Helen Turner, Draden Moss, Kate Hudson and Jilly Leonard.

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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 SportsBuzz, 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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To submit photos, and for contest rules, visit thebuzzmagazines.com and click on the banner at the top of the home page.

You can also view our 2014 winners online.

Grand Prize, Canon PowerShot ELPH 100 HS digital camera (or camera of equal value) TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 31

Dave Rossman

NEIGHBORS

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by Annie Blaylock McQueen, staff writer

Buzz About Town Back-to-back events

Elva and Truett Akin (pictured, far left and right with Orlando and Courtney Zavala) host-

ed a kickoff reception at their home for Crime Stoppers of Houston’s “50 Shades of Gray: A Look at Love, Abuse and Deception” breakfast the following morning. Elva and Courtney cochaired the breakfast for the organization, which has a mission to make the city safer. Among those at the reception were Ellen and Paige Cokinos, Ricardo Nazario, Lindsay Aronstein, Bill King, Michelle Sacks, Pat Harris, Crime Stoppers executive director Rania Mankarious and Ramy Mankarious. This kickoff event welcomed Dr. Amy Bonomi to Houston from Michigan State University. She was the keynote speaker for the Friday-morning breakfast.

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 32

Toast to a great evening The 19th annual San Luis Salute gala welcomed over 1,600 guests, including Miles Roeder and Jennifer Millard (pictured). The evening began with a champagne party at Tilman and Paige Fertitta’s yacht, the Boardwalk, where guests enjoyed hors d’oeuvres and cocktails under a crystal tent overlooking Galveston’s Pier 21 harbor. This year’s San Luis Salute honorees were Dr. Alan Barrett, Dr. Thomas Geisbert, Dr.

2356 Times Blvd., is a longtime dream of artistic director Natalie Lerner (pictured). The next show of this inaugural season is Broadway Babies! on April 25. A portion of each show goes to charities that include Elijah Rising, ArtBridge Houston and Bo’s Place. For tickets, call 281300-9656 or see mosaic-hub.com.

increase awareness about ovarian cancer. The 5k run/walk is the largest event fundraiser for ovarian cancer in our community. See sprintforlife.com.

Life of the party

Run for their lives

Daniel Ortiz

Thomas Ksiazek, Dr. James Le Duc and Dr. Scott Weaver. NASA astronaut Scott Kelly was also honored at the event, just before he departed on his mission to spend one year aboard the space station, setting a single-mission record for a U.S. astronaut. Also among those toasting were KPRC chief meteorologist Frank Billingsley and husband Kevin Gilliard, Libbie and Bill Ansell, Susan and Dick Hansen, Vicki West, Tara and David Wurthrich, Francie Moody Dahlberg and her husband Kevin, Cindy and Jim Earthman, Carol and Tom Sawyer, Linda Brown, Blake Tartt, Pam and Kelly Roberts, Katie and Harry Cullen, Joan and David Dunlap, and Adrian and Rex Ross.

A lot of variety Where can you see theater, dance, stand-up comedy, improv, bands, an orchestra, opera, independent films, silent films, storytelling, fashion shows, open mic nights, poetry slams and even culinary arts – possibly all at the same time, in a modern-day variety show? The Mosaic Hub, at Ovations Night Club,

Everyone’s invited to Sprint for Life, The University of Texas MD Anderson Cancer Center’s annual 5k run/walk. The family-fun event will take place on May 2 in the Texas Medical Center. Kim Podraza is a 30-year ovarian cancer survivor and advocate. She has been instrumental with organizing corporate teams to participate in Sprint for Life to raise funds and

More than 350 supporters of Young Life poured into the River Oaks Country Club, including Lee and Grant Fortney (pictured). Chairs Chuck and Kim Watson and honorary chairs Doris and Terry Looper pulled off a successful event. The event raises money to help schools and young people in need of support from Young Life, a non-denominational Christian ministry run by volunteers. Guest speaker Dr. Eugene Alford shared his story of overcoming fear and how faith enabled him to face life challenges. A live feed from a bus filled with kids on their way to Young Life camp, funded (continued on page 34)

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(continued from page 33) in part by the evening’s

supporters, kept the energy going in the ballroom. Coppelia of KSBJ lead the evening as emcee and announced that more than $800,000 had been raised. Also there in support were Bonnie Weekley, Martha and Jim Hunt, Jaci and Jim Smith, Jr., Young Life Greater Houston regional director James Rockwell and his wife Marisol, Karen and Wade Jones, Alice and

Frank McWilliams, Holly and Tom Forney, Linda and Sam Bradshaw, and Paula Walter.

Party with your boots on Parents, grandparents and friends of Briargrove Elementary put their boots on and headed out to a rodeo-themed party held at Tommie Vaughn Ford, raising over $35,000 for the PTO to reinvest in the school. The event featured a

stocked bar underwritten by the BG Dad’s Club, Demeris Bar-B-Q, a cigar bar, a boot-shine station and a photo booth. The crowd danced and bid on student-created artwork, trips, jewelry and more. Pictured are Auction Committee members (back row, from left) Ashley Beck, Stephanie Wise, Laura Nelson, Natalie Buck, Emily Schulz, Greer Dexter, (front row, from left) Natalie Dawley, Dufresne Blume, Jennifer Dollinger, auction chair Julie Economides and Jill Smith.

Mudbugs for scholarships Houston Louisiana State University Alumni Association directors Lisa Bunch, Christiana Johns, Vic Vicknair, Ashley Wright, Emily Blanchard, Cami Daigle and Danielle BachanNorcross invite LSU fans to a crawfish boil April 11, 12 - 5 p.m., at Firehouse Saloon, 5930 Southwest Freeway. The profits from the boil go toward scholarships for Houston-based LSU students. Donations are tax deductible. Tickets for LSU Houston members start at $35 and for nonmembers, $45. See lsuhouston.com.

Girls with curls Briargrove Elementary fifth grader Kathryn Knolle (pictured, at left) and younger sister Marie (at right), a second grader at BGE, enjoyed a special backstage meeting with Bernadette Peters at her recent Houston con-

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Ado about the Alley

Jeff Cross, Mary Ann and David McKeithan, and Kathy and John Orton. See alleytheatre.org/AlleyBall.

Omana and Sam Abraham (pictured), along with more than 50 Alley Theatre enthusiasts, gathered at the home of Mady and Ken Kades to welcome new friends who will attend the upcoming Alley Theatre Ball, “Much Ado About the Alley,” on May 29, with headline entertainment by Jay Leno. The Kades family has an art collection, and guests were invited to be photographed with their favorite pieces. The special guest of the evening, Alley Theatre artistic director Gregory Boyd, spoke about the Alley Ball’s support of important communityengagement efforts. Also mingling were Gina and Devinder Bhatia, Josie de Guzman, Jo and Jim Furr, Rochelle and Max Levit, Libbie Miller and Neal Reisman, Mark Skolkin and

Caring leaders Over 500 community leaders, including (pictured, from left) Winell Herron, Steve Vetrano, Cathy Krajicek, Bruce LaBoon, Leisa Holland Nelson and Ronald Jackson, gathered at the Hilton Americas for the Century of Caring Luncheon benefiting the American Red Cross. Chairs Holland Nelson and Herron, along with honorary chair Bobbie Nau, kicked off the year-long celebration of 100 years of the American Red Cross providing care in the community. Len Cannon of KHOU Channel 11 emceed, and Marathon Oil’s local charitable contributions were recognized, along

with Bruce LaBoon as a longtime supporter of the American Red Cross Greater Houston Area Chapter. Seen in the crowd were Marathon Oil vice president Cathy Krajicek, Alice Aanstoos (board chair, American Red Cross Greater Houston Chapter), Merril and Joe Hafner, Carol Linn, Denise Monteleone, Barbara Van Postman, Susan Sarofim, Jo Lynn Falgout, Kimberly Falgout, Diane Englet, Tracy Janda, Randa Weiner, Sharon Adams, Genora and Dwight

Michelle Watson

Susan Hoffman, Bill Stubbs, Heidi and David Gerger, Judy and James Bozeman, Elise and

Kim Coffman

cert. Peters is an actress, singer and children’s-book author who has had five-decade career in musical theater, films and television.

The girls’ aunt is friends with her and arranged the meeting. Bernadette and Kathryn both have curly locks in common.

Boykins, Mario and Gina Elie, and Mayor Annise Parker. Parker designated March as American Red Cross month and shared the story of when her father worked with the International Red Cross. See redcross.org/Houston.

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 photos and videos, plus upcoming-event listings, on thebuzzmagazines.com.

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 35

ONE CAMP, TWO PERSPECTIVES Jack and Lainie Stone, twins and fifth graders at Briargrove Elementary, both went to Camp Chief Ouray last summer.

KIDS

by Jack and Lainie Stone, age 11

Buzz Kidz W

Rocky Mountain way

e went to camp last summer at Camp Chief Ouray (oo-ray) in Colorado.

While we were in the same camp, we each had unique adventures.

Lainie: I was with girls who played and colored. We made friendship bracelets, talked and laughed, shared jokes and did each other’s hair.

It was like being on a week-long sleepover with the eight girls in my cabin. I slept on the top bunk but was on bottom for a day when I hurt my ankle playing Capture the Pirate. My bunk was where I wrote letters to family and friends, opened care packages, and talked with my new friend, Izzy.

The food tasted delicious. My favorite meal was hamburgers with pretzel buns. But most of all I loved making the camp specialty, ice cream

cones filled with bananas, chocolate and marshmallows topped with sprinkles. They wrapped this delicious combination in tin foil and cooked it in the campfire. It was unbelievably great.

We played games like Tag, Carpet Ball, Hide and Seek and Capture the Pirates, and dressed up as tourists for the theme of the week, which was “Neverland.” The girls in my cabin were “The Lost Girls.” We did a mini-ropes course and learned archery. We hiked, canoed, swam and even slept under the stars one night.

Jack: I was with boys who yelled and wrestled.

We joked and played games. We played pranks on each other and dared each other to do different things. I slept on the top bunk, and that is where I stayed almost every night for a week until the night we slept outside in our sleeping

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bags. I liked being on the top bunk because there I had a great view of the Rocky Mountains from my window.

My favorite activity was playing Capture the Flag. Running around outside in the cool, crisp air and laughing with new friends was exciting.

I came almost nose to nose with a deer in the wild, and moose came to our campsite one night. I loved the campfire songs and the daily devotionals, or “devos.” We had an amazing time at camp.

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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Restricted stock and Section 83(b) election Restricted stock is stock issued to an employee with strings attached.

Usually the string is continued employment with the employer through a certain date. If still employed, the stock automatically becomes unrestricted and is owned outright by the employee.

Vesting is the technical word for the point in time at which the employee owns the stock. At the time of vesting, the employee is taxed on the value of the stock. The value of the stock is taxable compensation and is reflected on the employee’s W-2.

Sometimes a restricted stock plan will award actual shares to the employee.

Sometimes cash equal to the value of the shares will be paid to the employee.

Sometimes the employee will have the option of taking one or the other.

Often an award of stock can vest at different times. For example, an award may be issued as of Jan. 1, 2015. Beginning Jan. 1, 2016, 20 percent of the award vests each year for five years. Often an employee is surprised to see higher earnings reported on her W-2 than was anticipated because the restricted stock program has been forgotten.

The basis of the stock when it vests is the amount paid (if any) plus the fair market value of the stock. Gain or loss upon a subsequent sale is determined by comparing the proceeds of sale with the basis. The holding period, for determining if gain or loss is long or short term, commences at the time of vesting.

Employees also can make a Section 83(b) election with respect to restricted stock. To make an election, the IRS must be notified of the election in a timely manner. Moreover, the employee must send a copy of the

Smile

election to the employer, and include a copy when filing their income tax return.

By making a Section 83(b) election, the fair market value of the stock at the time of the grant is recognized as income at the time the restricted stock is granted. The holding period for long term capital gain tax treatment begins immediately. No additional taxes are due when the stock vests. So an 83(b) election can be beneficial if stock increases in value. However, a major drawback with a Section 83(b) election is that if the employee leaves the company before vesting, the employee is not permitted to recover the taxes previously paid.

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Christopher J. Maurer, J.D., CFP® is a CERTIFIED FINANCIAL PLANNER™ in Bellaire, with over 20 years of experience. He can be reached at 713-667-4884 or cmaurer@parkplacefinancial.co.

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DINING GUIDE

by Dai Huynh, staff writer

.

Appetizer here, entrée there

Larry Fagala

This Month in Dining

City Centre Some predict this will be the center of Houston one day. Judging by the downpour of shoppers and diners every weekend, it might just happen.

On the menu Appetizer at Sal y Pimienta Kitchen (818 Town and Country Blvd., No.105): Bite into empanadas at this South American restaurant or fork into veal tongue with Uruguayan vinaigrette.

Entrée at Radio Milano (800 Sorella Court): Explore modern, innovative Italian at this wellappointed space with veal cheeks, creamy polenta and tagliatelle pasta with uni and lobster.

Dessert at Ruggles Green (801 Town And Country Blvd., No. 1B): Few versions can compete with this moist cinnamon-kissed carrot cake with pecans and cream-cheese icing.

Digestif at Monnalisa (800 Sorella Court): Cap off with a Brandy Alexander or Baileys Irish Cream Coffee beneath draped cabanas lined along a courtyard that overlooks City Centre plaza.

The Heights

RUGGLES GREEN Try the moist cinnamon-kissed carrot cake with cream-cheese icing.

P

rogressive dining is like window shopping, except you get to have your cake and eat it, too.

This fun, round-robin approach is perfect for April when the weather is pleasant. Aside from downtown, Washington Avenue and Upper Kirby, the Heights, Rice Village and City Centre are ideal for progressive dining, with eateries in close proximity.

Rice Village Shoppers rejoice. There are more places than ever to fuel up after your retail therapy.

On the menu Appetizer at Coppa Osteria (5210 Morningside): Savor a glass of effervescent La Marca prosecco with such charcuterie options as homemade pâte, coppa and prosciutto.

Entrée at Local Foods (2424 Dunstan): Bite into the crunchy chicken burger with ranch dressing or a sandwich stuffed with duck confit, brie cheese, arugula and cranberry preserve.

Dessert at Cloud 10 Creamery (5216 Morningside): You can’t go wrong with the lush cafe sua da (Vietnamese for iced coffee with condensed milk) at this gourmet ice-cream shop.

Digestif at Fellini Caffè (5211 Kelvin): This Italian shop brews espresso and other coffee drinks.

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 38

Always rich with antique shops and darling bungalows, the Heights now boasts some of the most amazing food outlets, including Revival Market, Liberty Kitchen & Oyster Bar and our personal favorite for upscale, yet reasonable American-Italian, Coltivare Pizza and Garden.

On the menu Appetizer at Torchy’s Tacos (350 W. 19th Street): Why not start with a taco? Especially one from this smart Austin import. Try the fried avocado topped with poblano sauce.

Entree at Shade (250 W. 19th Street): During weekend brunch, chef-owner Claire Smith makes a mean shrimp and grits topped with smoked mushroom, tomato confit and fried eggs.

Dessert at Down House (1801 Yale Street): Enjoy warm chocolate-chip cookies, bread pudding with bourbon caramel sauce or the coffeecardamon pot de crème with butter cookies.

Digestif at Boomtown Coffee (242 W. 19th Street): This funky neighborhood hangout carefully sources its specialty beans and roasts small batches of coffee daily for the freshest brew.

Restaurant Listings $ (under $10) $$ ($11-$30) $$$ ($31-$60) $$$$ (over $60) Prices include drink, tax and tip per person Dai Huynh is a James Beard food-journalism award winner and longtime restaurant writer. Her visits to restaurants in our Buzz Dining Guide were anonymous, and she paid for her meals to maintain objectivity. We’d love your thoughts too. Write to info@thebuzzmagazines.com with your own dining opinions and suggestions. Also, you can contribute in the Comments section under the online version of this story at thebuzzmagazines.com.

Adair Kitchen American fresh-fare Neighborhood: Galleria The Belgian waffles were tender inside, slightly crisp outside, and beautifully dressed with ripe, fresh strawberries lightly showered with white powdered sugar. But along with the usual breakfast fare, such as fluffy pancakes, scrambled eggs and French toast, Adair Kitchen turns out some not-so-common, stellar options, such as a sourdough toast topped

with buttery avocado and chorizo-flavored pork sausage (which can be amped up with an optional fried egg). Combined with fresh cilantro, lime and a side of mashed black beans, it leaves a favorable impression of this hip shabby chic space that manages to appeals to hipsters and families with its creative juices (like Just Beet It with apple and kale) and updated traditional dishes, such as pecancrusted baked chicken with citrus glaze.

Breakfast, lunch & dinner Mon.-Sun. 5161 San Felipe, 713-623-6100. adairkitchen.com. $$

Antica Osteria Regional Italian Neighborhood: Southhampton Antica Osteria, in a vintage brick house, attracts an eclectic mix with its warm, old-fashioned feel. There are Turkish movie stars, socialites, ingénues, young lovers, media types and, even, parents with well-behaved children.

The attractions are the well-prepared pastas; spaghetti carbonara lush with cream and pancetta makes the strongest impression, along with abundantly friendly service and a homey vibe. Every meal begins with complimentary bruschetta and ends with a gracious smile. In between, there are simple, satisfying antipasti. Many customers order pastas as their entrées, but for those who must have meat, consider the deftly prepared osso buco – an occasional special – or the grilled angus fillet.

Dinner Mon.-Sat. 2311 Bissonnet, 713-521-1155. anticarestaurant.com. $$$

Coppa Osteria Artisanal pastas and pizzas Neighborhood: Rice Village Like Coppa Ristorante Italiano, this casual rendition applies the principles of Italian cooking by allowing ingredients to speak with minimum interference. Chef Brandi Key’s clarifies ingredients and judges flavors finely. Pizzas shine. Creamy burrata shimmers with peppery extra-virgin olive oil. Spaghetti carbonara crackles with black pepper and the creaminess of raw eggs and Parmesan cheese. Calabria chili and Meyer lemon brighten shrimp linguine with parmesan cream. Lunch & dinner Mon.-Sun. 5210 Morningside, 713-5223535. coppaosteriahouston.com. $$

Corner Table Contemporary American Neighborhood: Upper Kirby The Paleo Diet – a nutritional regimen centered around eggs, nuts, pasture-raised meat, fresh fruit and vegetables – is no longer a fringe movement. It has charged into the mainstream, spawning how-to books and glossy magazines. There are restaurants inspired by Paleo, including Corner Table, a multi-faceted space that boasts a luxe wine room reminiscent of France's Louis XIV era, (continued on page 40)

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Debora Smail

has free rein, sprinkling his menu with his life experiences, from the cobblestone alleys of New Orleans to Kentucky bluegrass. You'll find, too, touches of Asian influences, most notably the large-format, Thai-style whole snapper for two. It's a perfectly crisped rendition paired with two tangy dipping sauces, fried rice and braised greens. No doubt, it will stir up memories for former Pesce regulars, but Holley's updated version is even tastier. The same goes for the shrimp-and-okra gumbo, a nourishing dark brew now enriched with duck confit and topped with delicately fried oysters.

A crowd pleaser is the yieldingly tender sesame Park House Rolls, a traditional fare that gets an haute spin with three accompanying spreads: poblano pimento cheese, smoked drum mousse and pickled vegetables.

Truthfully, these yeasty rolls as a starter and the homey apple bread pudding would make any evening at Holley's go swimmingly. Lunch Mon.-Fri. & dinner Mon.-Sat., 3201 Louisiana, 713-491-2222, holleyshouston.com. $$$

Kasra Persian Grill COPPA OSTERIA One good option for an appetizer in the Rice Village is Coppa Osteria's thinly sliced prosciutto with ciabatta bread. (continued from page 39) a live-music lounge and a

cozy mixology room with a speak-easy vibe. At the center is the restaurant, which shines even brighter with a culinary rising star at the helm.

Ja'Nel Witt – winner of Gordon Ramsay's season 11 of Hell’s Kitchen – adds a much-needed global flair to the menu, from a beet-root hummus with an undercurrent of cumin to a woodfire pizza topped with eggplant baba ganoush, roasted red pepper and feta cheese. Under her watch, the kitchen is turning out sharper fare with succinct presentations and clean, multidimensional flavors. Lunch & dinner Mon.-Sat. 2736 Virginia Street.

713-568-9196. cornertablehouston.com. $$$

Dolce Vita Pizzeria Enoteca Italian Neighborhood: Montrose The two-story Dolce Vita, with its pleasant patio, helped to set the standard for artisanal wood-fired Neapolitan pizzas paired with an excellent, all-Italian wine list. Granted, since opening in 2005, Dolce occasionally stumbles, but when it’s in top form, diners can anticipate beautifully crisped, lightly charred thin-crust pizzas along with suavely prepared appetizers and antipasti choices, such as fried artichokes, a parsley salad tossed with pancetta, egg toast with black truffle and shaved brussels sprouts showered with sharp pecorino cheese. And hats off to chef-owner Marco Wiles for introducing countless Houston diners to such unique creations as the Zucca, a pizza topped with butternut squash, pancetta, red onion and smoked buffalo mozzarella, not to mention the addictively pungent Taleggio cheese pizza crowned

with spicy arugula, sweet pears and truffle oil.

Lunch & dinner Tues-Sun. 500 Westheimer, 713-520-8222. dolcevitahouston.com. $$

HK Dim Sum Chinese dumplings and small bites Neighborhood: Bellaire Chinatown HK Dim Sum, or formally Hong Kong Dim Sum, has been stuffing Chinatown families full of dumplings since 2007. To grasp its popularity, arrive by 11 a.m. on Saturday or Sunday, or else you’ll find yourself waiting in line outside this tiny nook until one of the many crowded tables clears out. Order some xiu mai pork dumplings or hakao, which are translucentskinned, shrimp-filled dumplings. Dip them in red vinegar and chili oil to bring out their sweet shrimpiness. The rest of HK's selections – from pan-fried turnip cake and fragrant lotus leaf stuffed with sticky rice and ground meats to pork ribs with black beans – stands up to the tasty example set by the pork xiu mai. Breakfast, lunch & dinner Mon.-Sun., 9889 Bellaire Boulevard, 713-777-7029. $

Holley's Seafood Restaurant & Oyster Bar Upscale seafood Neighborhood: Midtown Mark Holley is back. The Brennan's of Houston alum reeled in many diners, overseeing Pesce's kitchen for a decade. But in 2012, Landry's sold it, leaving Holley without a kitchen burner and fans floundering.

Ironically, quality, upscale seafood restaurants are rare gems in this Gulf Coast city, so Holley's Seafood Restaurant & Oyster Bar is a welcome addition. At his namesake, Holley

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Classic Mediterranean Neighborhood: Tanglewood/Memorial Tables brim with savory mezzes, such as creamy hummus, eggplant dips and toasted rice topped with kidney beans and beef.

Complimentary feta cheese, fresh mint, parsley and radishes with yeasty, golden flatbreads are served upon arrival. Mint tea, grilled beef on dill-scented rice and moist Cornish hens on fluffy barberries-laced rice scent the air. Lunch & dinner Mon.-Sun. 9741 Westheimer Road, 713975-1810. kasrahouston.com. $$

Pass & Provisions Inventive modern fare Neighborhood: Fourth Ward A duo eatery in one space – white-tablecloth Pass and bustling Provisions. Pass is a caviar affair, while Provision serves casual edibles, including smartly donned sandwiches and billowy pizzas with such toppings as kale with pork sausage and duck confit with potato and pickled currants. There are some crossovers of dishes and kitchen playfulness between the two menus. Provisions, lunch & dinner Mon.-Sat; Pass, dinner only. 808 Taft, 713-628-9020.

Passandprovisions.com. $$-$$$$

Peru Cafe Express Peruvian Neighborhood: West University With only a handful of tiny tables, this ultracasual takeout joint in a Greenway Plaza strip mall, next to a clothes consignment store, is packed at lunchtime. But reasonable prices and consistently good food help regulars to overlook this. If you’re not familiar with the simplicity of Peruvian cooking, just refer to the menu pictures.

Anticuchos, skewers of marinated grilled beef heart, date back hundreds of years. Served with oversized cooked Peruvian corn, it remains popu-

lar with Peruvian patrons, along with the chicken or beef empanadas, hefty chicken or pork tamales served with red onions and the papas rellenas, fried potatoes stuffed with ground beef, raisins and sautéed onions. Peru also is noted for its well-crafted seafood ceviches, and Peru Cafe Express easily whips up several satisfying combinations that make ideal light lunches or dinner appetizers.

Lunch & dinner Mon-Sun. 3833 Southwest Freeway Service Road, 713-622-7012. $

Pizzeria Solario Neopolitan pizzeria Neighborhood: Highland Village When it comes to the Neapolitan pies at this cheery spot with patio seating, there are no tricks, just good techniques: a fiery 800-degree wood-burning oven that chars the edges of a bubbly, soft-bottom pizza (you can request a crispier bottom). The creamy mozzarella and garlicky white sauce are made in house. Try the Appolonia with soppressata salami, black pepper, parmesan cheese and an egg on top. The pizza margherita is satisfyingly direct, simply spiced with vibrant plum tomatoes, mozzarella and organic basil. Lunch & dinner Mon.-Sun. 3333 Weslayan, 713-892-8100. pizzeriasolario.com. $

Post Oak Grill Gulf Coast classics Neighborhood: Tanglewood

Happiness exists in a bread basket at this popular outpost for business lunches. The basket usually cradles oven-fresh biscuits fragrant with green onions, bacon and cheddar cheese.

One really isn’t enough; nor is two or three.

Slow down, though, or you’ll fill up before the perfectly grilled rainbow trout arrives, glistening lightly with butter-caper sauce. Polo Becerra is a classic chef with a timeless approach of keeping ingredients simple and clean, with just a sheath of sauce to elevate the flavors of beef and seafood. Lunch & dinner, Mon.-Sat., 1415 S. Post Oak Lane, 713993-9966. postoakgrill.com. $$$

Sparrow Bar + Cookshop Modern American Neighborhood: Midtown Monica Pope is forever reinventing herself and her restaurant concept. Her latest incarnation, the Sparrow Bar + Cookshop, applies beautiful, subtle flavors to farm-fresh local ingredients. Bronzed Texas quail nestles on warm yellow-corn grits hinting of orange zest.

Caramel miso and blossom butter enhance hanger steak. Creativity carries over to a dynamic cocktail menu. Pope grasped the value of using fresh fruits and herbs in drinks long before it became a trend. Her hand-crafted cocktails push boundaries to offer new, exciting flavors, such as a vodka creation with

roasted red bell pepper puree, shiitake mushroom vermouth and jalapeño syrup. Lunch and dinner, Tues.-Sat., 3701 Travis, 713-524-6922. sparrowhouston.com. $$$

Vallone’s Modern-American steakhouse Neighborhood: Memorial The option of adding any homemade pasta, such diminutive corn ravioli or short-rib tortellini, to your steak dinner for $9 adds to the appeal of the impeccably hand-cut slabs of steaks. But really all that is required for the juicy, charred, dry-aged, bone-in ribeye is a side of fries and a robust California cabernet.

With his new steakhouse, restaurateur Tony Vallone again illustrates that he knows good food, and his impeccable tastes are expertly translated on the menu. Normally, we skip sauces, especially when the steaks (wet and dry age) shine with just a dash of salt. But in this case, the cabernet foie gras jus and spicy béarnaise are hard to pass up, as is the Colorado lamb chop with chickpea purée. Lunch and dinner Mon.-Sat. and dinner Sun. 947 Gessner, 713-395-6100. vallonessteakhouse.com. $$$$

MORE ONLINE See thebuzzmagazines.com for all reviewed restaurants. Use our restaurant finder to search by area, cuisine and price.

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Buy-sell agreements in divorce

Painful foot problems

Does your spouse have a buy-sell agreement in his or her business?

Clients who have a spouse with an interest in a business want to know how the buy-sell agreement they signed will affect the value of the business. A buy-sell agreement can be a determining factor in the value assigned to a spouse’s interest in a business in the event of a divorce. A buy-sell agreement may dictate that the value of your spouse’s interest in the business is a set price or according to a fixed equation in the event of a divorce.

Please know that if your spouse requests you sign off on a buy-sell agreement, you may be stuck using the value you agreed to when you sign the buy-sell agreement in negotiations for a divorce settlement. If you feel your marriage may be unstable and divorce may occur, obtain legal advice prior to signing this document in order to avoid limiting the value of the business and therefore your potential divorce settlement.

K. Nicole Voyles, a partner at Jenkins & Kamin, L.L.P., a full-service, boutique, family-law firm, has been recognized as a Super Lawyer for 2014 and Texas Rising Star by Texas Super Lawyers, for 2008, 2011, 2012 and 2013.

Jenkins & Kamin, LLP, Two Greenway Plaza, Suite 600, Houston, Texas 77046, 713.600.5500, www.jenkinskamin.com

Various factors contribute to the development of a bunion, such as misalignment of the joint, which pushes the big toe toward the other toes, poor foot mechanics or simply the way you walk. Your inherited foot type can also contribute to bunions.

Wearing shoes that are too tight can cause pressure on toe joints, possibly leading to development of bunions.

Your big toe is the hardest-working toe.

Every time your foot pushes off the ground, this toe supports most of your body weight.

Because the big toe is so critical to movement, any problems with it can make walking or even standing painful. A bunion is one of the most common big-toe problems. Besides causing pain, a bunion changes the shape of your foot, making it harder to find shoes that fit. There are options in treating bunions. If you think you may have a bunion or other foot ailment, call today for an appointment.

If you have nail fungus, don’t forget to schedule your appointment today for laser therapy. Before you know it, spring will be here and we will be looking to wear our favorite open-toe shoes. It could take several months for new nail growth to appear following laser treatment. Schedule your treatment today to be ready to bare your toes in the spring.

Bellaire Podiatry/Nail Laser Center of Houston. Dr. Barry P. Weinstein, 4909 Bissonnet, Suite 120, Bellaire, Texas 77401, 713.721.5500, www.BarryWeinsteinDPM.com

BE A FOSTER. www.rescuedpetsmovement.org/foster-us

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PETS

Neighborhood Tails

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To free feed or not?

713.662.2119 www.roveroaks.com

Harriet Hound, age 2, Beagle, Locke Lane Hello. My name is Harriet Hound.

I am originally from Dime Box, Texas, but am now residing on Locke Lane in Briarcroft. I am a 2-year-old, petite, tri-color beagle from a long pedigree of champion rabbit hunters. I have a lot of friends on my street, including Bo Kinney the cat, Sadie Khater the German Shepherd and Sparkle Blank the Coton de Tulear. I love going to the Tanglewood Bark Park to meet up with my beagle buddies, and I always look forward to spending time with my Labradoodle cousin Rocket Grobmyer. Mornings and afternoons you can find me riding down Chimney Rock with my ears flapping in the wind while I help drive school carpool for my big sisters Vivian and Elizabeth. I go on a lot of walks each day because if I do not get worn out, I cause big trouble. Keep paws-otive! See you in the neighborhood.

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. Featured pets receive two passes to Rover Oaks Pet Resort. Each pass can be redeemed for one day of lodging in a Bunk House Suite, 25 percent off your next grooming appointment or 25 percent off one obedience training class.

TANGLEWOOD/RIVER OAKS BUZZ APRIL 2015 44

“Free feeding” is a term used to describe the practice of leaving dog food out continuously, so it is available for pets to eat whenever they choose. Some dog owners put out a specific amount of food in the bowl, and other owners fill up the food bowl several times each day.

Most experts agree that free feeding can create a number of problems. Perhaps most important is the fact that you cannot accurately monitor the pet’s intake of food, especially if there is more than one dog in the household. This can lead to a gradual increase in weight until you recognize one day that your pet has suddenly become obese. In addition, when owners practice free feeding, they lose the ability to monitor their dog’s appetite, and changes in appetite can be indicative of problems that need veterinary attention. Finally, leaving food out continuously will attract insects and pests that contaminate the food, and bacteria from the pet’s own saliva can contaminate the food. Instead, most experts agree that the best practice is to offer the pet a specific, measured amount of food twice daily for a few minutes – and then pick up the bowl. You may have to adjust the amount over time – especially as the age and activity level of the dog changes – so your loveable companion maintains a healthy weight.

Rover Oaks Pet Resort, 2550 West Bellfort, Houston, Texas 77054, 713.662.2119, www.roveroaks.com

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NEIGHBORS

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by Andria Frankfort, staff writer

Back Porch

Early party exits behance.net/runamokstudios

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ome situations call for a quick exit. Like the time Laura, a nurse, found herself at a terribly boring party, wanting terribly much to leave.

“My husband is a scientist,” she says. “It was a scientist party. These people are impossible to understand. They bring horrible food. You cannot imagine how horrible these parties are.”

Laura told her husband she’d rather not join him that night, but he thought she needed to make an appearance. “So I told him, ‘If I go, I’d like to leave early. Like the first chance I get.’

“There were people inside and outside of the house,” Laura says. “I had been there maybe 15 or 20 minutes and saw a[n automatic driveway] gate outside and thought I was just going to make a dash for it.” Laura told her husband she was leaving but otherwise played the ninja, going for a quick, quiet exit. “I didn’t want to have to walk back through the house and say goodbye to the hosts or anyone. It would have been embarrassing because I had just gotten there. But I did not want to be there.”

So Laura proceeded to make a stealth exit.

Moving quickly, she opted not to seek out a pedestrian passage but instead raced to pry open and squeeze through the automatic car gate.

Things didn’t go smoothly. “My body got through, but my head got stuck,” Laura says. “It was awful. I thought I was going to have to holler for somebody to come help me. You know, it felt like I was stuck forever. I yanked on my head a couple of times, and it hurt my ears horribly. But I remember thinking I would rather lose my ears than yell for help at that party.”

When asked why she chose to squeeze through the automatic gate, so obviously not made for humans to squeeze through, she answered, “I’m not sure I thought the plan through in its entirety.”

Would she do it again? “Yes. I just wouldn’t go out of the gate.”

But hold off on your letter to the editor condemning Laura. Consider that there’s actually a good number of party-goers who think it’s just fine to take early leave – or “ghost” – with as little fuss as possible (not exactly Laura’s strong point).

A NOT-SO-GRACEFUL EXIT One reader's early departure from a party resulted in minor bodily harm.

(Laura is not her real name, by the way. We promised not to use anybody’s real names in this story, for obvious reasons.)

Dan, a banker, is all for leaving without saying goodbye. “My wife has difficulty leaving parties, which ends up in a loop of saying goodbye numerous times,” he says. “She has now learned the knack to leave before anyone notices. The more people and the more the wine flows, the easier to pull off.”

I empathize with this man’s wife, who is a realtor and whose business is talking to people.

I’ll seek out everyone who played a part in giving a party. As you can imagine, this process is not quick and tends to make me less than popular with anyone who might be exiting with me. I come by it naturally – my mother cannot leave a party quickly (it is beyond possible), and my friends say I have a just a little bit of her in me (usually this would be a compliment but in this case maybe no). Now that I think of it, maybe approaching every host and hostess is a little selfish in itself – I annoy my companions, I inter-

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rupt the hosts and it’s entirely possible that they really don’t care when I’m leaving.

So what to do when you’re at a party, wanting desperately to leave, but not wanting to disturb the host in the thick of it – or not wanting to expose an early decampment?

A consult with Emily Post would have us “make sure to say goodbye and thank you to each of your hosts. If they’re not by the door,” she says, “seek them out and thank them personally before you go.”

But it’s not always easy. And is it always appropriate? “Etiquette dictates you should say goodbye to the host, but circumstances don’t always make it possible,” says Jen, a fundraiser for a local nonprofit who recently built a house and has been hosting lots of large parties. “A lot of people don’t tell us goodbye, and I’ve never given it a second thought. Now if somebody came and didn’t talk to me at all, that’s another story.”

As long as you don’t get caught in a gate, you’re probably ahead of the game.