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Wednesday, January 9, 2013
2014-2015 Edition
November 19, 2014
MyConnection
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Piedmont Newnan Auxiliary plans 27th Candlelight Tour of Homes By Bradley Hartsell bradley@newnan.com The 27th annual Candlelight Tour of Homes is planned for December and will feature a walking tour along with a new scavenger hunt to give participants an interactive role during the tour. The tour is scheduled for Dec. 5, a Friday, from 4 to 9 p.m. and will feature six homes along a one-mile loop. The scavenger hunt will challenge visitors to match each house to the correct architectural detail to enter into a drawing for a gift basket from local vendors. Piedmont Newnan Hospital Auxiliary President Mary Ann Folk says the Tour of Homes coincides this year with First Friday, an event hosted by Main Street Newnan in which downtown businesses stay open after 5 p.m. to provide evening shopping. “The Tour of Homes is a historical way for people to welcome in the holiday season,” Folk said. “It’s been embraced by our community for the past 27 years, as these homes are decorated in their holiday splendor.” The scavenger hunt is an idea credited to Business Development Coordinator of Newnan Hasco Craver. “I thought it would be great fun to get involved because it’s so cool to have someone open their doors for you and you get to see all their decorations and all the historic elements of the home,” Tour Coordinator Pamela Gabel says of the tour addition. “We’re supposed to be the city of homes, and it’s just a joy to be a part of it.” Tickets are available now and may be pur-
chased at the Piedmont Newnan Fitness Center, the Coweta County Visitors Center, The Poplar Shop at Piedmont Newnan Hospital, Branch and Vine at Ashley Park, Collectors’ Corner on Hwy 34 E, and the gift shop at Piedmont Fayette Hospital. Tickets are $15 in advance and $20 on the evening of the event. Funds raised by the tour will benefit five scholarships awarded to Coweta students for college. Details, including sponsorship opportunities, are available by calling the Auxiliary Office at 770-400-2380. Featured homes will include: Salbide-Kestler-Pate Home, 32 Wesley St. It has been 15 years since this two-story frame house was last on the tour. Owned by local artist Martin Pate and his wife, Rhonda, the homestead-style house is one of two on the tour built by “Newnan Girl” cigar manufacturer Manuel Salbide. Built in 1904, this home retains much of its original plaster, R.D. Cole mantels and woodwork. The front parlor has a hand-painted frieze designed by Martin to complement the Bradbury wallpaper in the foyer. Throughout the Pate home you will see many original paintings of Martin`s, including not only several portraits of the children at various ages but also landscapes from some of Martin`s favorite places to travel. The downstairs bathroom features the original tub and a stained glass window made by Martin`s mother. A library and master bedroom/bath were added in the late 70s.
tour, page 4B
The Salbide-Kestler-Pate Home at 32 Wesley Street
MAKE YOUR MEAL A
Holiday Hit
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Find a sa vory side and delic ious dess ert ➤
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Photo courtesy of G.D. HeNdrix
G.D. Hendrix and his wife, Kitty, enjoy an evening of recalling old memories at the National Guard reunion. Hendrix was instrumental in coordinating the third of such reunions.
National Guard reunion brings local veterans together By Bradley Hartsell bradley@newnan.com
It’s such a tight-knit group, those from Coweta County who once served in the National Guard still meet as much as 60 years later to talk and share stories about their common bond. Held recently at the National Guard Armory in Newnan, the event was touted by event organizer G.D. Hendrix as an evening of fun of fellowship. At the armory, Hendrix says almost 80 people – National Guardsmen and their wives, primarily from the ‘50s, ‘60s and ‘70s – attended in order to eat and talk about their days in Troop C, First Squadron, 748th Cavalry, 48th Armored Division, a National Guard regiment of Newnan and Griffin. For Gene Craven, the reunion was a chance to reminisce about the good old days in the ‘60s with the National Guard in Newnan. “When I joined the National Guard, I didn’t feel like I was joining the Army, it felt like I was joining a new family,” Craven said, who was a medic in the National Guard and remembers when he rescued one of the members in his regiment who was having an appendix rupture. Craven said he got the man to the hospital, and that the lifeor-death situation simply felt like being responsible for another family member. “The reunions we have feel like family reunions to me. And it was a
hugging family, not a shaking-hands family,” Craven added. “Unfortunately, every time we have one, people who we’ve seen for years can’t be with us at the next one, as they’ve passed on.” Hendrix took over the troop in 1960 and served for 10 years, in addition to his years with the Marines, giving him a decorated 30-year career in the armed services. While Hend r i x coord i n ated a not her reunion with old friends from the local National Guard, he wouldn’t take credit for the event, but rather expressed a pure joy of having as many people as they could swap stories about what they’ve been through. “It was just a get-together where we reminisced about old times, good times and rough times,” Hendrix said. “It was just a great honor to be a part of it.” Hendrix remarked how much it meant to the men around him to celebrate another year where they could talk and joke about their experiences in the National Guard. While the Vietnam War was occurring during their time in the National Guard, the draft was still in effect, meaning the significant amount of soldiers on active duty meant those in reserves and in the National Guard were rarely called away from their respective states. “There was a lot of pride on part of those there [at the reunion] to
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Three flavorful courses to impress guests Family Features A memorable holiday meal always comes down to the mouthwatering meals served by the host. This season, impress family and friends with three traditional courses many come to expect at such a gathering: a juicy bird, a hearty side and a sweet ending. Featuring flavor-packed herbs, spices and the freshest ingredients, these recipes allow you to serve up the very best of the season to those you love.
Crispy Roast Duck with Giblet Gravy • 2 Maple Leaf Farms Whole Ducks (5 lbs each) • 2 cups chicken broth • 1 cup water • 1 onion, unpeeled and quartered • 2 large carrots, cut into 1/2-in chunks • 2 small sprigs fresh sage • 1 large bay leaf • 1 teaspoon dried thyme leaves • 1/2 teaspoon black peppercorns • 3/4 cup dry vermouth or dry white wine • 1/4 cup all-purpose flour • Salt and pepper, to taste Remove giblets and orange sauce packets from ducks and reserve for another use. Rinse ducks; pat dry with paper towels. Place breast sides up on rack in large shallow roasting pan. Roast according to package directions. Place remaining duck giblets and necks in large saucepan. Add broth, water, onion, carrots, sage sprigs, bay leaf, thyme and peppercorns. Bring to a boil over high heat. Reduce heat; simmer gently uncovered 1 hour. Strain broth; set aside giblets and
discard remaining solids. If broth measures less than 2 cups add water to equal 2 cups. Remove roast ducks from oven and transfer to rack of broiler pan. Preheat broiler. Pour off and reserve drippings from roasting pan. Add vermouth to pan and cook over medium high heat, stirring constantly with wooden spoon, until mixture is reduced by about half, 2–3 minutes. Spoon off 1/4 cup fat from reserved drippings; transfer to medium saucepan. Add flour; cook, stirring constantly, over medium heat 1 minute. Add 2 cups strained duck broth and wine mixture to saucepan. Add drippings to saucepan. Cook, stirring frequently, until gravy t h icken s. Chop reser ved g iblets a nd add to gravy. Simmer 3 minutes. Season to taste with salt and pepper. Broil ducks 5–6 inches from heat source until skin is well browned and crispy, 6–8 minutes. Cut each duck into quarters and transfer to serving plates. Pass gravy separately. Garnish with sage sprigs, if desired. For more recipes, visit www.mapleleaffarms.com.