Pictured: Carol Jenkins Barnett Pavilion for Women and Children
Exceptional Care for Women at Every Age and Stage of Life
Your family depends on you. That’s why taking care of yourself and staying well is so important.
Lakeland Regional Health’s board-certified OB-GYN physicians have the expertise to keep women well from their teens through adulthood, empowering them to make decisions that are right for them and their families. From pregnancy and birthing care to menopause management and beyond, Lakeland Regional Health’s OB-GYN services are dedicated to supporting women’s health.
OB-GYN SERVICES:
• prenatal and birthing care
• breast health/cervical cancer screening
• birth control management
• menopause and alternative hormone management
LOCATIONS:
Carol Jenkins Barnett Pavilion for Women and Children
1324 Lakeland Hills Blvd Lakeland, FL 33805
Highlands
3015 Lakeland Highlands Rd Lakeland, FL 33803
• incontinence management
• minimally invasive gynecologic and robotic surgery
• adolescent gynecology
• maternity care navigator
Imperial Lakes 1637 Shepherd Rd Lakeland, FL 33811
One Lakeland Square
4120 U.S. Highway 98N Lakeland, FL 33809
To learn more about the expert OB-GYN care offered by Lakeland Regional Health Physician Group, call 863.284.6860 or visit myLRH.org/OBGYN.
How to use a QR code:
1. Open your smartphone’s camera.
2. Hold it over the QR code.
3. Click on the link that pops up.
Your Health. Our Promise.
Photo by Jordan Randall
FEATURES
22
AN UNDEFEATED SPIRIT
When the odds were stacked against her, Dioneila Valderrama experienced a miracle that set on her a victorious path that has enabled her to make an impact in the lives of others.
54 AN ODE TO FLORIDA FALL FLAVORS
Who says you have to have turkey and green bean casserole around the table at holidays? Our resident foodie offers up a fun expression of elevated seasonal dishes that utilize local ingredients.
82 A GIFT WRAPPED IN HISTORY
In the year Gaines Jewelers turns 90 it’s fitting that 90-year-old “Miss Rosie” is in store wrapping gifts with her trademark enthusiasm, as she has for decades.
36 HOLIDAY GIFT GUIDE
Our way of showing you why it’s best to spend your hard earned money on trendy gifts and one-of-akind creations offered by local businesses.
70
EXPERIENCE CHRISTMAS
This comprehensive list of events, markets, light displays and more leaves you with no excuse to stay home for the duration of the holidays.
PUBLISHER
Curt Patterson
Jason Jacobs VP,
Deb Patterson
BOOKKEEPER
Bechard Bookkeeping
CIRCULATION
CIRCULATION DIRECTOR
Jason Jacobs
DISTRIBUTION
David Heideman
GENERAL COUNSEL
Ted W. Weeks IV
ADVERTISING
ADVERTISING DIRECTOR
Curt Patterson | 863.409.2449
ADVERTISING SALES
Sharon Blackburn | 813.789.4361
LAKELANDER
Jason Jacobs | 803.960.0030
EDITOR, CONTENT STRATEGIST
RJ Walters
GRAPHIC DESIGNER
Allie Brinton
DIGITAL MEDIA PRODUCER
Jordan Randall
CONTRIBUTORS
EDITORIAL
Lauren Lawson
Logan Crumpton
GRAPHIC DESIGNER
Maddy LaRock
WHEREVER YOU FIND YOURSELF THIS SEASON
Idon’t care if it wrecks my kids’ bedtime schedule, I’ll tolerate some of the most overplayed Christmas songs in the history of the world if my kids are singing them off-key, and I might even just shrug my shoulders if a candy cane slips out of one of my son’s or daughter’s mouth and goes between two seats.
Growing up, some of my favorite holiday traditions included playing cards with my grandparents while eating dessert on Thanksgiving, treasure hunts for gifts on Christmas that were meticulously planned by my parents, and singing Happy Birthday to Jesus while enjoying a candle-lit coffee cake on the morning of December 25.
And today, as I started to explain at the beginning, one of my favorite traditions is piling the family into our Ford Transit on a crisp mid-December evening to go find the best and brightest Christmas light displays around while blaring Christmas music and munching on treats.
Some years we end up getting out of the vehicle to trek through yards turned wonderlands, some years we drive slowly through 55+ and over communities with the world’s friendliest seniors waving from their lawn chairs and some years we end up at a well marketed “trust us, it’s worth paying for” tunnel of lights put on by an entire production team. By the end of every drive we have new favorite places and moments and at least half my kids need to be picked up and plopped into bed—they can wait to brush their teeth in the morning.
Traditions are not only what we did growing up, but they are what we share our lives doing here and now. Some traditions we pick while others choose us.
Maybe you’re new to town or you’re going through an unimaginably painful season of life where even your favorite old traditions don’t feel the same or they remind you of what you’re missing most.
Good news: Lakeland and Central Florida, and more importantly, your neighbors who might be experiencing the same thing, are here for you. There’s everything from Christmas tree lighting ceremonies to uplifting church services filled with hope to photos with Santa, and yes, countless Christmas light displays that remind you Disney is just across the county line.
In this issue we guide you to seasonal events, both old and new, encourage you to find special gifts for your loved ones at stores owned by locals who are just as special, and give you a few unique recipes that might just become staples on your future holiday menus.
I’ll jump in the van again this year, probably in PJ pants and Christmas sweater, knowing it might look a lot like last year, but also appreciating the possibility that new shared experiences might become next year’s tradition.
Wherever you find yourself this season, allow yourself to find joy in dear memories you hold onto, while making new memories that look different than you expected.
RJ Walters EDITOR
Progress Continues on Orlando Health Watson Clinic Lakeland Highlands Hospital
Walls continue to go up, asphalt continues to be poured and physicians can even be seen touring the construction site along Lakeland Highlands Rd. in South Lakeland.
The new Orlando Health Watson Clinic Lakeland Highlands Hospital—which will feature more than 300 inpatient beds, 69 emergency and observation beds, 11 operating rooms, an 18-bed ICU and a comprehensive women’s birthing program—is still on track to open in Summer 2026, and hospital president Carlos Carrasco recently announced key hires for its senior leadership team.
Dr. Mark Mines, MD, FACC, who has served the Lakeland community for more than two decades as an interventional cardiologist, will serve as the chief medical officer.
He has held numerous leadership positions, including chief of staff and chief of cardiology at the Watson Clinic and Lakeland Regional Health Medical Center. His contributions to clinical education, research and cardiac care have been recognized through multiple honors, including the American Heart Association Medical Fellowship Award.
Carrasco announced the hospital’s chief operation officer will be Victoria Wagner, who has been with the Central Florida-based healthcare provider in a variety of roles since 2008. She will lead the development and execution of strategic business initiatives while preparing the hospital for operational launch.
It was also announced that Jennifer Grafton will serve as chief financial officer, Jennifer Beakley will be the assistant vice president and chief nursing officer, and Matthew Woodrow will serve as liaison between Orlando Health and Watson Clinic in his role as chief administrative officer of Orlando Health’s Midwest Florida Region.
“I’m pleased to welcome a leadership team that not only brings proven experience in healthcare but also a shared passion for serving others and improving lives across our region,” Carrasco shared. “With their leadership, Orlando Health is building more than a hospital, we’re creating a foundation for the future of healthcare in the community.”
Avelo Responds to Customer Feedback With Atlanta and Detroit Flights from Lakeland Slated to Start in 2026
After a year and a half of passenger service from Lakeland International Airport (LAL), Avelo Airlines announced the return of nonstop flights to Atlanta (ATL), spring service to Detroit (DTW) and a second aircraft to the airline’s Central Florida base. These decisions are driven by strong community feedback and a shared commitment to serving Central Florida travelers.
Avelo will operate these routes utilizing Boeing NextGeneration 737 aircraft, and the airlines budget friendly fares start as low as $34 one-way.
Service to Detroit begins February 11, 2026, with twice-weekly service on Wednesdays and Saturdays, and is currently scheduled to run through April.
Service to Atlanta is scheduled to start February 13, 2026, with five flights per week on Mondays, Wednesdays, Thursdays, Fridays and Sundays.
“Avelo continues to listen to our community and respond with opportunities that matter,” Airport Director Kris Hallstrand said. “The return of Atlanta service with added frequency is exactly what our business and leisure travelers have been asking for, and new nonstop flights to Detroit highlight Avelo’s continued investment in Lakeland. From spring training visitors to local families, these routes strengthen connections and build on 18 months of tremendous growth.”
Flight dates and information can be found at aveloair.com
Publix is Back and Better Than Ever in Lake Miriam Square
A complete rebuild of one of Lakeland’s most historic Publix stores is complete. On Nov. 13 the Lake Miriam store opened to much fanfare in South Lakeland after more than 16 months of being closed for demolition and construction.
“We are thrilled to reopen our beloved Lake Miriam store in our hometown,” said Hannah Herring, Publix media relations manager. “We are excited for new and existing customers to visit the store for something new, including expanded Deli offerings and a POURS section.”
The POURS bar features beer, wine, coffee, tea, smoothies and acai bowls—mirroring the offerings at The Shoppes at Lake Miriam Crossing Publix store across the street.
The expanded deli features dining options such as burritos, nachos, bowls, pizza and pasta that can be great take-out options or enjoyed instore at the cafe or at some of the outdoor dining spaces.
Roughly 250 Publix associates will work at the store that first opened as a Food World location in 1977.
As part of the company’s grand opening and commitment to the local community, Publix is donating $1,000 in non-perishable items and gift cards to Blessings and Hope Food Pantry, a nonprofit that provides food assistance and resources to families in need. The shelf-stable food will be delivered to Blessings and Hope by the Publix Good Together truck.
Visitors will recognize a familiar piece of artwork in the new store. There is an iconic Publix mural from the Grove Park store that was preserved during that location’s demolition and is now featured in the Lake Miriam Publix.
How a Miracle More than Four Decades Ago Was the Catalyst for a Lifetime of Striving to Help Others
WRITTEN BY RJ
WALTERS
The first thing you will notice within minutes of meeting Dioneila Valderrama—known by those closest to her as Senior Master Dee—is her unwavering strength. At 66 years old, she is a 6thdegree black belt in Taekwondo, a former national champion and a woman who speaks with a combination of grace and authority.
For nearly four decades, she has been a pillar of the Lakeland community, including for the past 20 years teaching classes and leading the competition team at Family Martial Arts Center. Her journey from a young woman in Panama to a local legend is a powerful testament to faith, perseverance and the power of an “I can if God will” attitude.
Dee Valderrama’s martial arts career—a dream sparked by watching Bruce Lee movies as a child—almost never happened. At 17, while still a healthy and active honor student in Panama, she developed a severe, undiagnosed condition that caused chronic fluid build-up in both knees. Doctors were unable to cure her, and after moving to the United States in the late 1970s, an orthopedic doctor in Lakeland delivered a devastating prognosis: she would never walk again, never play sports and never have a normal life, including never having children. For a teenager, this was crushing; she spent a year and a half bedridden in Panama, followed by another year and a half in the U.S., cycling through casts and crutches.
A family from the local church Dee attended saw her plight and said, “we’re going to pick you up next Sunday.” So they did, and following a several hour car ride Dee found herself outside of Cathedral Basilica of St. Augustine on the Atlantic coast, surrounded by thousands of people as Catholic priest Father Ralph DiOrio led a healing service.
PHOTOS BY JORDAN RANDALL AND PROVIDED BY DIONEILA VALDERRAMA
Initially cynical, Dee dismissed the spectacle, recalling how some in her home country would fake ailments. Then, twice, Father DiOrio, who was inside the cathedral, called out on a microphone for a young girl outside with a condition in her knees.
“Please stand up and come forward. God wants to heal you,” were the words she recalls hearing.
Still, she hesitated, but on the third call, a supernatural force, as she describes it, lifted her to her feet from the chair she had been sitting in. She felt no pain. She recalls people parting like the Red Sea, allowing her, with crutches and bandaged knees, to walk toward the priest. He placed a crucifix on her head, and she felt a powerful sensation flow from her toes to her head.
“I took my bandages off and I left my crutches there because I didn’t need them anymore,” she says. “And [before that] I had been told my life was over.”
That healing defied the medical profession’s dire predictions and set her on a path where her persistent determination to honor God’s direction for her life has resulted in a life well lived.
She would go on, as a single mother, to raise two daughters, Megan and Ashley, who are now thriving as young professionals. She has enjoyed a successful career as a certified medical assistant and recently earned her master’s degree in psychology after six years of late nights and demanding course work. And of course, she worked her way up the ranks of the Taekwondo ladder one intense training session and lively competition at a time.
The miracle allowed Dee to fully embrace her love for martial arts, which she began training in 1985 at the age of 26. She joined the team of late Grandmaster Edward Sell of Lakeland, and for years she dominated the competition circuit, consistently placing first or second with her impressive forms and work with up to seven different weapons, often using nunchucks—a passion directly inspired by Bruce Lee. Her dedication culminated in a 2016 National Championship title
for the U.S. Chung do Kwon Association in Daytona Beach.
For Master Dee, the medals are great—she says she’s won more than 500 of them over the years—but Taekwondo is simply the vehicle for a greater mission: mentorship. “I am not here to be this high. I’m here because you are coming to be where I’m at,” she tells her students. Her classes extend beyond kicks and punches, focusing on values, respect and communication—qualities she feels are lacking in modern society. Her goal is to mold not just better martial artists, but “better people.”
For Master Taylor Welch, who has been training at Family Martial Arts since 2018, and who took over the business in August from the founders Grand Master Scott Wisneski and Master Elizabeth Wisneski, Dee is an invaluable part of what the center is working to accomplish.
“She brings in 40 years of experience,” he notes, “but also more than 40 years of life experience.”
He consults with her on major program and tournament decisions, recognizing that she is a mentor not just to the children but to other instructors as well. He echoes the school’s core mission, which he says is to make the kids and
Grand Master Mani Sosa, the Grand Master of the Victory Association with Senior Master Dee Valderrama. Valderrama has won more than 500 medals in her illustrious career.
people who come in “better than what they came in as.” He encourages new students with the same philosophy of persistence that defines Dee’s life: “Don’t get discouraged, and don’t compare yourself to others because everyone has their own journey.”
Welch says he was bullied as a kid, which served as a catalyst for him to learn to defend himself, and almost 15 years later he is working with instructors like Valderrama to help youth, teens and young adults realize the benefit of getting into disciplined rhythms that help them grow physically and emotionally. The center provides a curriculum for students that focuses on the Korean standards and forms necessary to work themselves up to the distinctive title of 8th-degree black belt.
Fourteen students are on track to test for black belts early next year, proof that Welch, Valderrama and the instructors of Family Martial Arts are setting the next generation up for success.
“I like to observe kids and see what their passion is…and for me it’s not just about martial arts, it’s about being a counselor because for a lot of kids today, the way the world is going, there is no communication and everything’s fast paced and about being better than everyone else,” she says. “I’m trying to help them become a better person, not only a better martial artist, because one day they’re going to pick a profession and it won’t be about the medals, but I want them to say, ‘Hey, I remember when Dee said this to me.’”
As long as Master Dee has breath in her lungs she is sold out to a life of ambition and purpose. In fact, she plans on beginning work for a doctorate in psychology next year, and she aspires to one day visit the World Taekwondo headquarters in Seoul, South Korea to test for her 8th-degree black belt.
“My goal is to become the first Hispanic female to get her 8th-degree black belt and go to Kukkiwon in South Korea to test for it,” she says.
If someone is going to be the first, why not Dee? The odds have never defined her before.
“I’m trying to help them become a better person, not only a better martial artist...”
More Than a Moment:
Lakeland Regional Health’s OB-GYN’s
Redefining Women’s Healthcare
WRITTEN BY RJ WALTERS | PHOTOS BY JORDAN RANDALL AND PROVIDED BY LAKELAND REGIONAL HEALTH
DEVELOPED IN PARTNERSHIP WITH LAKELAND REGIONAL HEALTH
Thefield of Obstetrics and Gynecology often conjures images of delivery rooms and newborns, but as the physicians at Lakeland Regional Health’s OB-GYN department will tell you, their work is about so much more than delivering babies. It’s a commitment to a woman’s entire life story, from adolescence through the reproductive years and into later life.
“We offer so much more beyond delivering babies and a Pap smear,” says Dr. Vanessa Jamie Bennett Hux, one of seven experienced and decorated OB-GYNs, all females, who make up the Lakeland Regional Health team. This comprehensive approach is a hallmark of their practice, providing a continuum of care that builds a lifelong relationship with the patient.
Dr. Kristina VanderMark says the line of work has “felt like home from the very beginning.” She was drawn to the opportunity “to be present for patients” and loves how the job is analytical, relational and educational.
“I was and continue to be humbled by the privilege of being invited into both the most joyful— pregnancy and childbirth—and the most painful/difficult moments of people’s lives—pregnancy loss, cancer diagnoses, fear of surgery,” she says. “Helping women understand their bodies, their health and their choices continues to inspire my work every day.”
Dr. Suzanne Lababidi, who is passionate about prevention of and treatment of precancerous changes in the cervix, was inspired to consider being an OB-GYN thanks to another physician’s kindness.
“My first OB-GYN doctor made me feel very comfortable during an uncomfortable time, and it left a strong impression on me,” she recalls. “That’s one reason I went into this field—to help others feel comfortable and ‘heard.’”
The department is energized by a powerful shift they say they are experiencing in the medical world: the growing recognition of women’s pain and lived experiences.
From top to bottom, left to right:
Dr. Vanessa Jamie Bennett Hux, Dr. Terrika Jones, Dr. Bryna Peplinski, Dr. Kristina VanderMark, Dr. Suzanne Lababidi, Dr. Kelly Mover, Dr. Shelena Ali-Bynom
“For too long, conditions like endometriosis, PCOS, pelvic pain and menopause were minimized or poorly understood,” Dr. VanderMark explains. “We’re finally seeing meaningful research, better diagnostic tools and more thoughtful therapies emerge. What feels most hopeful is that patients’ voices are being taken seriously.”
This shift, she notes, honors women’s experiences and supports compassionate, evidence-based care.
Dr. Hux sees this as a crucial development, noting that researchers are now thinking women’s health “merits more
scientific engagement and research.” This change, driven by both patient demand and the necessity for improved outcomes, is also gaining momentum in the perinatal space for pregnant women and babies in the state of Florida and beyond.
What sets the Lakeland Regional Health OB-GYN department apart is the strength of its interprofessional team. Physicians, both office-based and hospital-based, work closely with Advanced Practice Providers (APPs) and subspecialists like MFM (MaternalFetal Medicine), urogynecology, minimally invasive gynecologic surgery, and gynecologic oncology. This collaborative culture ensures coordinated and consistent care, allowing patients to “move seamlessly across services, whether they need routine care or highly specialized support.” The practice includes five APPs—four nurse practitioners and one certified nurse midwife—whose help is vital in keeping up with the demand for care.
The group holds a unique position in the local healthcare landscape. In Lakeland, they are the premier group providing highrisk prenatal care, which can be defined by many factors including but not limited to maternal age, previous pregnancy complications, infertility treatments, pre-existing medical conditions, etc.
“Working in the urban setting, I am consistently inspired by the diversity of our patient population,” says Dr. Shelena Ali-Bynom. “My practice allows me to directly address issues of health equity and cultural competence, ensuring that every woman, regardless of her background, receives the highest standard of care.”
The physicians work diligently to dispel common misconceptions about women’s healthcare. For instance, Dr. Hux notes that some women stop seeing an OB-GYN once they are finished having babies and no longer need Pap smears, even though there are still many issues that can arise in later life, even into a woman’s 70s. She also stresses that for adolescents, a visit doesn’t always mean a pelvic exam, easing the fear for those who need to discuss issues like periods or birth control.
That all ties in with what Dr. Kelly Mover calls the importance of a holistic approach.
“I am passionate about supporting women’s mental health,” she says. “I feel very fortunate to be able to establish lasting relationships with patients and to be there for some of the most exciting moments in their lives, including the birth of their children.”
Beyond the exam room, the department is focused on improving healthcare systems. Dr. VanderMark says they are all about “improving how care is delivered—not just one patient at a time, but through building processes, training teams, and creating systems that raise the standards for everyone.” She finds it incredibly fulfilling to mentor junior colleagues and know her efforts can positively influence care for years to come.
When reflecting on the greatest joy they find in their job, the physicians often turn to the level of compassionate support they provide during a patient’s most challenging times.
For Dr. Bryna Peplinski the job is very familial. Her father was a physician, as are her two sisters, and she says her goal is to “treat all of my patients as if they are my family members.”
This dedication to patient well-being is echoed by Dr. Terrika Jones, who strives to provide the “best evidence-based care to women from all walks of life during the most precious and vulnerable times in their life.”
“Though every day is not easy, the joy and satisfaction of my patients makes it all worth it,” she says.
“I was and continue to be humbled by the privilege of being invited into both the most joyful— pregnancy and childbirth—and the most painful/ difficult moments of people’s lives— pregnancy loss, cancer diagnoses, fear of surgery.”
- Dr. Kristina VanderMark
HOLIDAY GIFT GUIDE
For the Easiest and Most Challenging People to Buy For
Lakeland Swamp Toile Pillow
This machine washable white and green pillow will give your room a pop of color and local charm.
$38.95 Scout & Tag
Traditional Dark Balsamic Vinegar of Modena THE LAKELANDER’S
Triomphe Extra Virgin Olive Oil
This USDA Certified Organic oil has won first place awards in Rome, Athens, Dubai, London, L.A. and Argentina.
$35.00 Alzaytoon
Want a balsamic that’s not too thick, not too sweet, and full of real Italian flavor? This is smooth, light and packed with a deep, delicious taste.
$20.00
Stationery Loft
Hand Knit Doll: Hannah the Bunny
This cuddle + kind product is hand knit with premium 100% cotton yarn and a high stitch count for durability and softness.
$98.00
Roam and Ramble
Keep all of your prayer lists, memorization goals, church notes, daily journal entries, and more, neatly organized within the pages of this lovely and thoughtful notebook.
$68.00 Spiral Quiet Time Companion
Amber Woods + Bourbon Home Fragrance Duo
Amber Woods + Bourbon smells like cool evenings spent outdoors. Rich Mahogany, accompanied by juicy Blood Orange, sweet Red Pepper, and earthy Clary Sage, on a warm base of Vanilla Bourbon, Golden Amber and Sandalwood.
$38.00
VF Furniture
End Table
This measures 24”x17”x24,” and is made with dark walnut wood on top and antique white distressed wood on bottom. This is handmade on-site in Lakeland.
$290.00
Console Table
This measures 54”x18”x32,” and is made with special stained walnut wood. This is handmade on-site in Lakeland.
$490.00
Shutters 12x30H e/o
These are antique white distressed and measure 12”x30.”
$95.00 (set)
Enjoy a 30% bonus when you buy $100 in gift cards to the downtown space with all the New Orleans flavor. Harry’s Gift Cards
Max Jewelers
Tissot Le Locle 39.3mm
This classic watch includes a 316L stainless steel case with yellow gold PVD coating, Swiss automatic movement and scratch-resistant sapphire crystal.
$895.00
$349.00 Glock GW-43-2-24
The army green silicone strap watch provides exceptional comfort and grip and offers scratch-resistant sapphire crystal and 10 ATM water resistance.
The Wine Garden
Customizable Gift Basket
High-end olive oils, a cutting board, fresh spices and other accouterments make for a fashionable gift.
$150.00
Wine Bottle Ugly Christmas Sweater
Make every drink a festive one with this cool koozie. $12.50
Floral Pressed Chocolate Bar
This edible art is handcrafted with care in Winnipeg, Canada. Choose between milk chocolate and white chocolate. $19.00
Andy Thornal
William Henry B22 Vista Knife
The Bolt ‘Vista’ delivers a fresh take on our signature pocketknives, combining a swift automatic opening blade with a secure grip for effortless daily use.
$1350.00
Turtle Box: Ranger and Grande
There are a variety of sizes to upgrade your outdoor listening experience with a Turtlebox product, the brand that prides itself on making some of the world’s loudest, most rugged portable speakers. Ranger - $250.00 | Grande - $730.00
Custom Designed Diamond, Emerald, Sapphire and Ruby Rings
Whatever your preferred design and precious stone of choice, Andy Thornal has stunning options to impress the special someone in your life. From $1750.00
Cappuccino Mug
Show off your allegiance to an OG in the Lakeland coffee shop game with this timeless mug.
$18.95 Mitchell’s
½ lb Dark Roast, Light Roast, House Blend, etc.
Whatever your favorite flavor profile might be, Mitchell’s has a bag of coffee for you to enjoy from the confines of home or to purchase for a gift.
$16.00 to $18.00
Notta Gallery
Lake Wales Grove By Nathan
Leemis
An evening scene looking through the rolling orange groves of Lake Wales with Iron Mountain and Bok Tower on the horizon.
Oil on Canvas Board, 9”x12” - $680.00
Santificado by Chanique Davis
The artist invites the viewer to reflect on the partnership between the divine and the human—the sacred tension of being made holy while choosing to live in that holiness. The burning center represents the divine spark ignited within, while the surrounding movement of color shows the ripple effect of that light in the world.
Acrylic on Canvas, 40” x 30” - $1800.00
Scars Are Your Secret Weapon by Elizabeth Eckels
This wall mountable sculpture is made of fired clay and is to honor breast cancer survivors.
$195
Gaines
Baccarat Harmonie Round Whiskey Decanter Lead Crystal
This piece from the luxury French brand is perfect for creative cocktail enthusiasts and lovers of rare whiskies.
$1100.00
Baccarat Medium Octagon Tray, Orange Pink
Crafted with high-end materials that show off its elegant texture, this tray is an ideal way to showcase some of your crystalware.
$570.00
Baccarat Set of 4 Bar Accessories: Shaker, Strainer, Double Jigger, Spoon
The essentials that are a necessity to help you make drinks as tasty as your crystalware is beautiful.
$490.00
Baccarat Tumblers Set of 2 Lead Crystal
These sophisticated pieces are crafted to enhance every drink, moment, and celebration.
$400.00
LUGO’S
Decanter Set
Enjoy your favorite locally handcrafted LUGO’S libations in this elegant glassware.
The Decanter - $40 | The Decanter Set (includes glasses) - $60
Coquito Premium Cocktail using LUGO’S Craft Pitorro Rum
Coquito is a traditional Puerto Rican coconut rum cocktail that is a popular choice for holiday gatherings. Shown with handcrafted Pitorro Rum that is part of the festive drink.
Original $30.00 | Candy Pecan $35.00
Golf Etc.
Sun Day Red Lifestyle Contrast Rope Hat
Stay cool and look sharp with this fun cap from Tiger Woods’ performance line.
$48.00
Scotty Cameron Putters - Assorted Models
For more than 25 years, Scotty Cameron has been known for some of the finest milled putters in the world which are used by some of the game’s greatest players.
Price Varies
Blue Tees Golf Series 4 Ultra Rangefinder
This advanced technology offers flag lock capability up to 350 yards with an OLED display housed in an IP54 weather resistant rating.
$249.98
Bushnell Wingman 2 GPS Speaker
Crank up your game with the new speaker featuring premium audio quality, an upgraded BITE magnetic remote and a new battery life indicator.
$99.99
Mizuno Irons - Assorted Models
Enjoy a wide array of irons crafted by the renowned Japanese company who has made a name for itself because of the superior feel and craftsmanship of its products.
Price Varies
Selkirk LABS Project Boomstik - Elongated
With Selkirk’s most powerful core system ever, you get more RPM than ever before in one of the most durable body’s ever built.
$333.00
Franklin Sports Pickleballs PBX - 40, 3 Pack
These USA Pickleball approved balls are a strong, long-lasting option that works well for every level pickle ball player.
$10.99
Crowder Bros. Ace Hardware
Costa Wader Antique Gold Green Mirror Sunglasses
Fully integrated Hydrolite rubber flows throughout the temple, guaranteeing a comfortable, secure fit, even in salty conditions making them ideal for marine lovers.
$219.00
Amber Bone Peach Seed Jigged Knife
Sunbrix Studios
Brick County Holiday Gator
This limited Holiday Edition of our popular Sheriff Gator features a festive Santa hat and candy-cane accessory.
$39.99
Brick County Sheriff
This miniature legend is inspired by Florida’s finest — quick to build, fun to display, and ready to patrol your desk or shelf.
$24.99
Can be purchased at sunbrixstudios.com
Perfect for everyday tasks at work or around the house with sharp stainless steel blades that provide superior functionality.
$81.00
Stanley The Quencher H2.0 Tumbler 30oz
Made with recycled stainless steel, it is up to the hydration challenge. The double-wall vacuum insulation will keep your water cold for 9 hours and iced for 40 hours.
$35.00
Stanley The Iceflow Flip Straw Flowstate Tumbler 30oz
Includes a built-in flip straw for easy and effortless sipping. Snap it shut and the double-wall vacuum insulation will keep your drink extra cold for hours.
$35.00
Munchel’s Fine Jewelry
Ladies stainless midsize Rolex Datejust with Factory Diamonds
$15,999
4.43ct oval blue Ceylon sapphire with trapezoid side diamonds set in platinum
$39,575
14k yellow gold emerald oval and pear shaped lab grown diamond fashion ring
$3,255
14k yellow gold onyx and diamond clef bracelet
$4,265
Scout & Tag
Joy Susan Faux Suede Hobo Handbag
This roomy bag accented with a large front pocket and a snapin removable crossbody has plenty of room to carry your needs in style.
$59.95 - $64.95
Labrador Dog Whiskey and Wine Decanter
If you’ve ever wanted your favorite pour to come from the tail of a dog, this is your dream come true. This 500ml decanter is intricately handcrafted with borosilicate glass.
$54.95
Beyond Yoga Featherweight Rebalance Tank
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WRITTEN BY LOGAN CRUMPTON
PHOTOS BY JORDAN RANDALL
STYLING BY ALLIE BRINTON AND JORDAN RANDALL
aybe it’s because I’m a lifelong Floridian, or maybe because I don’t like hot drinks when it’s not cold outside—or perhaps it’s just because I don’t enjoy wearing long pants—but I’ve never been able to fully get behind fall and winter centric recipes. Here in Central Florida, we just don’t have the right climate to justify indulging in all these dietdestroying, nap-inducing, heavily seasonal spice laden classics, especially when November temperatures unsurprisingly rise past 90°F.
Still, thinking back on this season over the years brings up fond memories. Many in my family could only take time off this time of year, and with the kids out of school for extended breaks, it was always the perfect excuse for a full-fledged family feast with all the fixin’s.
I remember other activities we would only engage in at this time of year. Climbing up a rickety ladder as a kid to shake tree limbs off Kathleen Road so my dad could fill his humongous paint bucket with fresh pecans…the smells coming from the kitchen as Mom baked something with our harvest….still being able to grow nearly any herb or lettuce until the first big frost—
usually not until December. Then of course there was picking up a big ol’ smoked turkey from Jimbo’s, drenched in a metric ton of BBQ sauce or earning a slice of apple pie for lugging the bird across town to family dinner. And of course, that burst of citrus from a real Florida orange, fresh off the tree.
Writing out a traditional autumn menu doesn’t feel quite right to me. Our climate is so unique that many crops the rest of the country stops harvesting after summer are just getting started here and vice versa. So, I wanted to put my own spin on seasonal concepts—dishes that feel familiar this time of year while showcasing the bounty Central Florida farms and markets are chock-full of.
As I planned this feature, news broke about a national turkey shortage. Prices for the big bird are expected to rise more than usual. So maybe this year, consider flocking to a different poultry?
Pumpkin patches, Hot Toddie’s and frosty mornings may not fit here, but a Lakelanders version of fall & winter can still be a time when family gathers, amazing smells fill the house, and traditions carry on or new ones are made.
A special shoutout to the great markets and vendors who supplied many of the ingredients for these recipes:
BORN & BREAD BAKEHOUSE
serving up the best sourdough in town—used in multiple preparations.
THE OLD SOUTH COUNTRY MARKET
with just about any protein you can imagine and a tremendous gourmet selection of prepared + pantry items, it could easily be a one stop shop for a special meal.
DOWNTOWN LAKELAND FARMERS CURB MARKET
always offering locally grown produce and plenty of inspiration for the menu as a whole.
SWEET POTATO BUTTERMILK BISCUITS
1 large or 2 small Sized Sweet Potato (appx 1 lb.)
3 cups flour
2 Tbsp light brown sugar or maple sugar
1 Tbsp baking power
1 ½ tsp salt
½ tsp ground black pepper
½ tsp cinnamon
¼ tsp allspice
1 ½ sticks or ¾ cup cold butter cut into ½ inch cubes (plus extra 2 Tbsp melted for brushing top of biscuit)
½ cup buttermilk
1. Preheat oven to 350°F.
2. Wash the sweet potatoes thoroughly and dry them.
3. Using the tip of a sharp knife, make 3 shallow slits lengthwise across each potato to allow steam to escape.
4. Place directly on the oven’s wire rack with a sheet of foil on the bottom to catch drips. Bake for at least 1 hour, or until very soft when squeezed with tongs. Cool, then peel and mash.
5. Increase oven temperature to 425°F.
6. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, black pepper, cinnamon, and allspice.
7. Add the cold butter cubes. Using two knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
8. Add the mashed sweet potato and gently fold it in until the dough just begins to come together. The dough will be streaky and loose—avoid overmixing.
9. Turn the dough out onto a lightly floured surface. Pat into a disc about 1 inch thick.
10. Bring the edges of the dough toward the center, press to flatten, then reshape into a 1-inch disc. Repeat this folding and flattening process about 3 times to create flaky layers.
11. Using a floured biscuit cutter or sharp knife, cut into biscuits and place on a parchment-lined baking sheet. Brush tops with melted butter. Bake at 425°F for about 15 minutes, or until golden brown.
12. Serve warm with Marmalade and other fixins such as: Softened creamy Brie, local raw orange blossom honey, herbed butter, etc.
CLEMENTINE PINEAPPLE MARMALADE
Zest and juice of 4 clementines
Zest and juice of 1 lemon
1 cup diced pineapple
½ cup sugar
¼ cup water
1 tsp fresh minced ginger
1. In a medium saucepan cook on medium for appx 30-40 min, regularly stirring until the mixture thickens and the back of a spoon is coated without sliding off.
2. Cool before serving.
With turkey in short supply (and higher prices than last year), I’m happy to pivot. I’ve never been much of a turkey guy anyway. Duck makes a fantastic centerpiece and can be found in plenty of places: Old South Country Market, Lake Meadows Farms in Ocoee, or even your local grocer’s freezer section.
For best results, prepare the duck the day before you want to cook it, if possible, to allow the seasoning to penetrate through the thick skin and into the carcass.
This recipe portions seasoning and sauce to accompany two 4-5 lb. ducks, which should serve approximately 6-10 people depending on appetite. If you want to unpivot, feel free to go with a turkey, pasture-raised chicken, or even a pork shoulder using this flavor strategy and the recommended cooking methods of your choosing.
DUCK RUB
4 Tbsp salt
3 Tbsp light brown sugar
2 Tbsp garlic powder
1 Tbsp smoked paprika
1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
1 Tsp each ground black pepper, coriander, cinnamon
½ Tsp of either ground allspice or clove
COOKING THE DUCK
1. Pat dry the ducks. Remove any giblets, neck, and/or extremely excess skin.
2. With the tip of a sharp pointed knife, poke all over the skin, so that fat will have a place to render out. Score the breast skin and any really fatty skin areas in a crisscross pattern but not too deep to cut into the meat.
3. Mix rub ingredients together.
4. Sprinkle the rub generously between both birds, including inside the carcass and under the wings. (You might not need to use all the rub depending on the size of your birds.)
5. Set uncovered in a refrigerator for at least 4 hours, and as long as overnight. If you want to make the presentation a little nicer and avoid the potential for uneven coloring, tie the legs together with kitchen twine and tuck the wings.
6. Pre-heat oven to 350°F.
7. Place ducks in a roasting pan, preferably on a wire rack so that the fat can drip into the pan and promote even cooking.
8. Starting Breast side up roast for 1 hour.
9. Remove from the oven and baste or brush the entire duck with the drippings from the pan. Flip the duck over so that the breast side is facing down and roast for an additional hour.
10. Remove from the oven and baste or brush the duck again with more drippings. Turn heat up to 425°F. Flip over the duck so that the breast side is now facing up. Give it one more baste, then roast an additional 15 min. At this point if the tip of the legs or wings look too dark, I find wrapping them with a little foil prevents further darkening. You are looking for crispy skin but not so far as to burn. The internal temperature at this point should be around 165°F.
11. Remove from the oven and rest uncovered for at least 15 minutes before serving.
In the meantime, you can make simple gravy to serve with the meal from the drippings, you should have more than enough rendered duck fat to make a good amount of gravy.
DUCK FAT GRAVY
¼ cup duck fat
2 Tbsp all-purpose flour
1 cup duck, chicken, or vegetable broth
Salt and pepper to taste
1. In a saucepan on medium heat, add the fat.
2. Add the flour once the fat has heated up, stirring constantly with a whisk.
3. You will see once the flour begins to cook the color will turn golden brown and the mixture will start to create bubbles or a light foam. Lower heat, pour in broth and continue to whisk. If the gravy is too thick, add additional broth or water.
4. Season to taste knowing the fat drippings carry over a nice amount of the rub flavoring.
HERBY ORANGE SAUCE
Zest and juice of 2 oranges
3 garlic cloves, finely chopped
½ cup flat-leaf parsley, chopped
1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
1 Tbsp fresh sage, chopped (or 1 tsp dried)
½ Tbsp fresh thyme, chopped (or ½ tsp dried)
¼ tsp dried red chili flakes
2 tsp salt
2 Tbsp apple cider vinegar
½ cup olive oil
1. In a medium bowl, combine the orange zest and juice, garlic, parsley, rosemary, sage, thyme, chili flakes, salt and apple cider vinegar.
2. Whisk together until the herbs and seasonings are evenly distributed.
3. Slowly drizzle in the olive oil while whisking vigorously to emulsify the mixture into a smooth marinade.
4. Taste and adjust seasoning if needed.
Prepare this dish in advance to let the crusty bread soak deeply and soften its exterior. Whether you call it “stuffing” or “dressing,” it really made no difference. The inspiration here comes from Jennifer Smurr of Born + Bread Bakehouse who shared some of her family flavor secrets with me. We reimagined this once-heavy side dish into something elegant and layered. I used their seasonal Cranberry Walnut sourdough as the base, but any artisan loaf you love will work beautifully from the many fine local bread artisans. And make sure to let your bread sit out for a day to lose some of the moisture. It will pay off in the end.
INGREDIENTS
1 loaf day old sourdough, cut into 1-inch cubes
2 shallots or 1 medium onion, chopped
4 celery stalks, chopped
1 (8-oz) container sliced mushrooms
8 garlic cloves, finely chopped
1 Tbsp each fresh rosemary, sage, thyme (or 1 tsp dried)
½ tsp salt
½ tsp ground black pepper
6 Tbsp butter
1 Tbsp olive oil, plus extra for garnish
1 cup shredded Gruyère or nutty alpine-style cheese
½ cup grated Parmesan
1 pound crumbled, cooked breakfast sausage (optional)
8 large eggs
2 cups half-and-half
1 cup duck, chicken, or vegetable broth
¼ cup parsley, finely chopped
METHOD
1. In a large skillet over medium-low heat, melt the butter with the olive oil. Add the onion, celery, and mushroom. Cook, stirring occasionally, until softened and lightly golden, about 6-8 minutes.
2. Add garlic and cook for an additional 2-3 minutes.
3. Stir in the herbs (rosemary, sage, thyme), salt and freshly ground black pepper. Cook for 1–2 minutes more until fragrant.
4. Remove from heat and let the mixture cool completely.
5. Once cooled, fold in the shredded Gruyère and the cooked, cooled breakfast sausage. Set aside.
6. In a large bowl, whisk together the cream, eggs, and broth until smooth and well combined.
7. Place the sourdough cubes in a large mixing bowl. Add the cooled vegetables, cheese and sausage mixture, tossing gently to distribute evenly.
8. Pour the custard mixture over the bread and stir until all cubes are coated.
9. Cover and refrigerate overnight (if possible) to allow the bread to fully absorb the custard. It’s a good idea to press down on the bread if not fully submerged.
10. Preheat oven to 350°F.
11. Transfer the soaked bread pudding mixture to a greased baking dish. Sprinkle with half of the grated Parmesan cheese. Bake uncovered for 45–55 minutes, or until golden brown on top and set in the center.
12. Allow to cool for 15 minutes. Garnish with remaining Parmesan, a drizzle of olive oil, and chopped parsley.
You can get locally grown arugula freshly picked all the way into next year as it tolerates cold weather, even frosts! It’s actually more tender and less bitter the colder it gets. That nice peppery kick of arugula pairs really nicely with sweet, savory, nutty and creamy accouterments in this preparation.
INGREDIENTS
16 oz arugula
4 oz goat cheese
½ cup pickled red onions
½ cup roasted pecans, pieces
1 (8-oz) container thick cut bacon, cooked until crispy, then crumbled
½ loaf sourdough cut into ½ inch cubes
½ cup grain mustard
½ cup apple cider vinegar
½ tsp salt
⅓ cup local raw honey
4 garlic cloves, finely chopped
½ cup olive oil, plus extra for croutons
METHOD
1. Pre-heat oven to 350°F. On a baking sheet, toss sourdough cubes with olive oil. Toast for about 5 minutes, until lightly golden.
2. Whisk mustard, honey, vinegar, garlic, and salt in a bowl until combined to make the dressing.
3. Slowly drizzle in the olive oil while whisking vigorously to emulsify the mixture into a smooth dressing.
4. In a large bowl, toss arugula with the dressing until evenly coated. Add bacon, croutons, pecans, and pickled red onions. 5. Toss again to distribute.
6. When ready to serve, gently top with dollops of goat cheese.
INGREDIENTS
¾ oz fresh lemon juice
¾ oz cinnamon syrup (Dissolve 2/3 cup cane sugar, in 2/3 cup water. Steep 2 cinnamon sticks in simple syrup for 15 minutes)
1.5 Oz hard apple cider
2 oz Bourbon
3 dashes of Angostura aromatic bitters
Allspice
Lemon slices
Extra cinnamon sticks
METHOD
Combine lemon juice, cinnamon syrup, cider, bourbon, and bitters in a cocktail shaker with plenty of ice. Strain into fresh crushed ice and garnish a dash of bitters, a dash of allspice, a slice of lemon and a cinnamon stick per glass.
NON-ALCOHOLIC
INGREDIENTS
¾ oz rosemary syrup (Dissolve 2/3 cup cane sugar, in 2/3 cup water. Steep 2 rosemary sprigs in simple syrup for 15 minutes. Remove rosemary)
2 oz fresh orange juice (whatever Florida orange you can find)
4 oz cranberry soda or cranberry ginger ale
Orange slices
Extra rosemary sprigs
METHOD
Combine orange juice, rosemary syrup, and soda in a rocks glass with plenty of crushed ice. Gently stir. Garnish with a slice of orange and a rosemary spring per glass.
When I was a kid—and even now—my mom had a refrigerator magnet that read “Moms’ mood is…” with a flippable card: one side said “Good,” the other “Bad.” It became my tradition to flip it to “Bad” whenever I visited, just to be a little stinker. Somehow, by the time I came back to visit, it always returned to “Good.” Still trying to figure out how.
This pie honors my mom, who has always made the best desserts. It combines her sour cream pound cake recipe I Frankenstein’ d into a pie crust, and her pecan pie filling I altered to mimic an ooey gooey butter bar. There are two ways to enjoy it: cooled, for the classic pecan pie interior or warm, straight from the oven, resembling a pecan cobbler. Either way, it’s a guaranteed winner.
INGREDIENTS
1 ½ cups All Purpose flour
½ cup cane sugar
½ tsp salt
2/3 stick cold butter, cut into ½ inch cubes
3 Tbsp sour cream
½ tsp vanilla extract
1 egg yolk
METHOD
1. Preheat oven to 325°F.
2. In medium bowl whisk together flour, sugar, salt.
3. Add the cold butter cubes. Using two knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
4. In a small bowl whisk together sour cream, yolk, vanilla Pour wet ingredients evenly into dry ingredients and mix into a rough dough. Place on a large sheet of plastic wrap and press down to form a disc. (should look somewhat similar to a pie crust dough)
5. Let cool in refrigerator for approximately 15 minutes.
6. Form dough into a firm disc, then turn out into a 9-inch pie plate. Using the plastic wrap or a food safe kitchen glove, press dough into the plate evenly across the bottom of the plate and up the sides until the dough is appx ¼ inch thick on all sides and is close to the top edge of the plate.
7. Pre-bake uncovered at 325°F for 10 minutes.
8. Remove from oven and let completely cool
INGREDIENTS
¾ cup light brown sugar
2 Tbsp All Purpose flour
1 stick butter, melted
1 tsp vanilla extract
1 egg plus 1 egg yolk
⅓ cup evaporated milk
1 cup roasted pecans, halves, or pieces
METHOD
1. In a medium bowl whisk together sugar and flour. Add butter then whisk until combined.
2. Add vanilla, egg, yolk, and milk. Whisk until the mixture is smooth and resembles thick caramel.
3. Spread pecans along the bottom of the prepared crust, even up the sides. Pour mixture over pecans
4. Bake at 325°F for 45 minutes or until center is set and doesn’t jiggle too much.
5. Remove from oven and let cool completely before serving.
6. Finish with a light sprinkling of coarse sea salt and an optional scoop of really good vanilla ice cream.
As As Gaines Jewelers Turns 90, so Does one of Its Most Endearing Employees
Gaines Jewelers celebrates its 90th anniversary this year, it’s fitting that the light also shines on one of Lakeland’s most beloved residents, 90-year-old Rosa Lee “Miss Rosie” McCloud, whose kindness, craftsmanship, and steadfast dedication have brightened Gaines Jewelers for more than 68 years.
For generations of families, the Gaines experience would not have been complete without Miss Rosie’s touch. Her signature handmade bows, delicate rosettes of satin ribbon, have adorned countless gifts marking engagements, weddings, anniversaries and holidays. Each one is made by hand, each one a small masterpiece.
Miss Rosie recalls that a vendor left a “How To” guide for different bows in the store in the early 1960s, so she began to try out different creations.
For many, those bows are more than decoration; they are keepsakes. Some brides have even carried Miss Rosie’s bows as bouquets during wedding rehearsals, treasuring them as tokens of love and tradition. Customers have shared they use bows received on gifts from Gaines as decoration on their Christmas tree.
At 90 years old, Miss Rosie still comes to work three days a week. From behind the wrapping counter, she continues to craft her exquisite ribbons and wrap gifts with the same care and joy
that have made her a legend among customers and coworkers alike.
But Miss Rosie’s creativity doesn’t stop at the store. She’s also a talented gardener, known for nurturing flowers as lovingly as she shapes her bows. An active member of New Bethel AME Church, Miss Rosie is as devoted to her Christian faith as she is to her family. A proud widow, she is blessed with five children, 11 grandchildren, and five great-grandchildren, all of whom carry forward her love, laughter and legacy. Her presence radiates the simple beauty of a life well-lived with service, artistry and love at the center of it.
To visit Gaines is to witness not just a fine jewelry tradition, but a living legacy.
When George Livingston Gaines opened his small watch repair shop in downtown Lakeland in 1935, it’s unlikely he imagined that it would one day become one of the city’s most beloved and enduring landmarks.
What began as a modest business soon blossomed into a fine jewelry and gift destination where generations of families have celebrated life’s milestones. George’s dedication to craftsmanship and his wife Doris Freeman Gaines’s vision for beauty and home combined to create something timeless.
PHOTOS BY JORDAN RANDALL | ILLUSTRATED BY MADDY LAROCK
In 1982, longtime employee Suzanne Brown married the Gaines’ son, John Richard “Dick” Gaines. Together, they continued the Gaines tradition with warmth and personal attention that made every customer feel like family.
After the passing of her mother-inlaw and husband, Suzanne carried on the store’s mission with quiet strength and deep devotion. Her stewardship ensured the Gaines name remained synonymous with trust, tradition and excellence.
In 2017, Suzanne passed the torch to Gina Saunders, a longtime friend and loyal customer who shared the family’s love for the store and its meaning to Lakeland.
For Gina, purchasing Gaines was more than a business decision—it was a personal celebration. After surviving stage 3 ovarian cancer and receiving news of remission, she sought to embrace joy in every moment.
“Purchasing Gaines was my way of celebrating life,” says Gina. “I love being part of a legacy that has meant so much to so many families in our community.”
Under Gina’s leadership, the store rebranded as Gaines Jewelers, a modern reflection of its timeless spirit. The shop remains a downtown treasure where customers come not just to shop, but to share stories, mark milestones and wrap memories in signature ribbons and bows.
From its beginnings as a watch repair counter to its present as a fine jewelry, bridal, and gift destination, Gaines Jewelers has remained a fixture in Lakeland’s heart. The store’s glass cases gleam with jewelry that celebrates engagements and anniversaries, while the china room glows with place settings that have graced family tables for generations.
“We’re not just selling jewelry or china,” Gina says. “We’re celebrating love, family and the beauty of everyday moments.”
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As told by present wrapping expert Rosa Lee McCloud of Gaines Jewelers
MATERIALS NEEDED
Splendorette Ribbon (satin, fabric, or poly ribbon — 2 to 3 yards)
¾” for small bows for jewelry size boxes, etc.
1 1/4” for large bows for 8x8 inch boxes or larger
Small piece of matching ribbon for tying 5-10 “ depending on ribbon size used
Sharp and clean scissors
step one:
Create loops. Form a ribbon circle approximately the width of the bow you’d like to make; ours measures about six inches across. Continue winding the ribbon around, forming at least eight circles. The more times you wrap the ribbon around, the more loops you’ll have in the center, so your bow will be fuller.
step two:
Cut the loop ends. When you’re done wrapping the ribbon into circles, flatten the loops and use craft scissors to make a diagonal cut at all four corners, leaving a small section between the two cuts on each side. Be careful not to cut too much off or the bow will break when you are tightening the knot.
step three:
Secure the center. After cutting the four corners, refold the flattened loops so that the cut notches meet in the center. Firmly tie a thin piece of string or craft wire around the center notches.
step four:
Fluff the bow. Pull each ribbon strip outward, alternating directions, to create a rounded “pompom” shape. Twist and shape each strip with your fingers so the bow looks full and even. Gently adjust the curls and volume for balance.
Create unforgettable memories as Santa visits each table, spreading laughter, peppermint treats, and holiday cheer.
CHRISTMAS EVE | CHRISTMAS EVE | DECEMBER 2
Join us this Christmas Eve for a curated à la carte menu with refined chef creations perfect for the season. NEW YEAR’S EVE DINNER & CELEBRATION | NEW YEAR’S EVE DINNER & CELEBRATION | DECEMBER 31
Celebrate the ew ear with a chef‑crafted 3‑course pre‑fixe dinner, plus live music and a lively countdown to midnight.
step five:
Cut the loop ends. Use the center tie to attach the bow to the crossed ribbon on your wrapped gift.
Sgt. Robert Alexander, Gene Spicer and Sgt. Bobby Adams pose with Little Miss Toys for Tots, Misty Winchester.
Founded in 1947, Toys for Tots is a program run by the United States Marine Corps Reserve which distributes toys to children whose parents cannot afford to buy them gifts for Christmas.
Courtesy of the Lakeland Public Library
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