Holiday Traditions

HOLIDAY TRADITIONS Tastes Like Tradition Fresh ideas for the holiday foods we love

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Pop Goes the Turkey: Presentation Tips from the Pros

Party Ahead?

This Year, Get Personal Party On, Without The Waste: Celebrate ‘Green’

Be Creative: 5 Fun Ideas to Personalize a Party HOLIDAYS

2010

5 Fun Ideas to Personalize a Party Planning to gather family and friends at home this holiday season? A little forethought and creativity will make the party personal and special DARCI SMITH CTW FEATURES

KATIE BROWN

“THE HOLIDAY SEASON is all about giving,” says Katie Brown, home and gardening expert and host of “Katie Brown Workshop.” “When you throw a party and it’s full of unique touches, that is a great gift.” Take 5 steps forward in this year’s holiday party planning with these expert tips.

STEP 1: YOU’RE INVITED! An invitation sets the mood for a holiday gathering, says Heather Lapham Kuhn, owner of Truly Yours Custom Correspondence Design in Carmel, Ind. Electronic invitations continue to increase in popularity. Leading online invitation and social event planning service Evite claims more than 22 million registered users, with more than 25,000 “Evites” sent each hour in 2009.

But Kuhn finds electronic invites too impersonal for holiday gatherings. “It’s perfectly fine for a quick get-together, but receiving an invitation in the mail today is very special,” she says. “When people receive something that isn’t a bill or junk in their mailbox, they take notice – and that gets them excited.”

Plus, custom invites can help introduce a theme, motif or color scheme, Kuhn says. “Carry the idea from the first contact through the final note to really make an impact.”

Custom invites can be done the DIY route, or with the assistance of a designer, depending on the budget, Kuhn notes.

For the latter, expect to pay from $3 to $25 each, depending on how simple or elaborate the design. Mail invites four to six weeks in advance to ensure a place on guests’ busy holiday calendars.

STEP 2: FOOD FOR THOUGHT 2

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Traditional turkey and stuffing may seem like a tired menu offering, but infusing it with a family’s heritage can add a new twist.

Guests appreciate a personal touch, says Dana Cox, chef instructor at Chicago-based Kendall College’s School of Culinary Arts and owner of Old Stove Gourmet, a personal chef service.

“It’s something that means something to you individually,” Cox says. “People like sharing what’s important to you.”

Telling the history behind a dish’s tradition while breaking bread with guests can inspire dinner conversation, Cox says.

Feel free to have copies of not-so-secret family recipes on hand for guests who request them. “They can continue that story the next time they serve it,” she adds.

Another option is to update old family recipes with seasonal ingredients, or luxury ingredients not used daily. Cox’s version of green bean casserole – a fan favorite –includes a variety of wild mushrooms with a homemade béchamel cream sauce.

“It’s always a huge hit,” she says. “It’s that same flavor profile but upgraded with quality ingredients.”

STEP 3: DRESS THE TABLE A centerpiece is as important as the place settings and serving pieces, says Jennifer McGarigle, founder of Floral Art in Venice, Calif. “It makes the table festive, special.”

McGarigle believes many people stay away from centerpieces because of a preconceived notion of what they should be.

“Today, not everyone wants the round centerpiece with the candle in the middle,” she says.

Luckily, a traditional centerpiece isn’t necessary. McGarigle likes groupings of small, cylindrical glass vases with a single orchid blossom, leaf or floating candle on ///

top. Vases nine inches tall make a presence without being intrusive. Create groupings of three or four on a long table, or a grid in the middle of a round one.

Miniature cypress trees also provide interest, come in varying sizes and, best of all, outlive the evening, she adds.

STEP 4: THAT’S ENTERTAINMENT Katie Brown has fond memories of the pageants she, her sisters and friends would put on during her mother’s annual post-church Christmas Eve gathering. While adults celebrated in her family’s Petoskey, Mich., home, the children spent a good portion of their evening rehearsing.

“I felt like I was contributing to the

whole festival of Christmas,” says Brown.

One especially good year was when she played the Little Drummer Boy. “It just meant the world to me,” she adds.

“Presents meant nothing.”

Such pageants set a “magical tone for the night,” Brown says, because all generations gathered to focus on a singular event. “It’s a beautiful moment in a holiday party,” she adds.

Advise guests of a pageant in the invitation, so children are prepared with ideas and an appropriate costume. Still, it’s best to have props, role ideas and costumes ready for kids to run with, Brown advises.

No children in attendance? Gather the adults together for a holiday-themed reading or recording, such as Clement Clarke Moore’s “Twas the Night Before Christmas” – “some kind of moment where you all come together and celebrate

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the season,” Brown says.

STEP 5: DON’T SEND GUESTS AWAY EMPTY-HANDED “A takeaway gift is part of the sharing, the celebration of people in your life,” says Shai Tertner, lifestyle expert, event designer and president of Shiraz Events, a production company with offices in New York City and Miami.

Plus, guests feel like hosts have invested in them, since they took the time to put a gift together, Tertner points out. “Give gifts that are a reflection of you and things you like and appreciate in your life,” he says.

The gift need not be expensive: homemade nuts, a trio of olive oils, even a framed picture of the host and guest are all appropriate and touching offerings.

Don’t forget packaging, which can be personalized with branded stickers or cards, or wrapped in a favorite color guests will immediately associate with their host.

“It’s the thought that counts, but let it be a stylish thought,” Tertner says. © CTW Features

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Candy is Dandy Start a sweet new tradition perfect for sharing and interacting.And it doesn’t taste half bad,either MATTHEW M. F. MILLER CTW FEATURES

WILTON ENTERPRISE & ANITA CHU

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For Nancy Siler’s children, making homemade candy was as integral to the holidays as tearing open the presents on Christmas morning.

“We loved the kitchen experience and the creativity of deciding whether we were going to make easy and quick clusters or mold some special iconic shapes in candy molds,” says Siler, vice president of consumer affairs for Woodridge, Ill.-based Wilton, a popular food-crafting company.

“It was fun to share the creations with family and friends, especially the grandparents!”

Creativity is also the allure for Anita Chu, author of “Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable” (Quirk Books, 2009).

“As with all other homemade goods, you can control what goes into your homemade candy, which makes it that much more unique and special,” she says.

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“You can come up with your own flavors and your own presentation for your candies. You can also avoid many of the preservatives and additives that go into mass-produced candy. There is a world of difference between fresh chocolate and butter and mass produced, prepackaged items.”

According to both Chu and Siler, people tend to be unnecessarily intimidated by the candy-making process, which can be easy and rewarding if you start small and carry a big thermometer.

“Start small and practice. Many candies are surprisingly simple to make at home and require no more skill than mixing ingredients together or melting chocolate,” Chu says. “Candies that require skill, like cooking sugar or tempering chocolate, can also be mastered with a little patience and practice.”

Siler says that many of the tools needed for basic candy-making are already in

your home.

“You can melt large amounts of chocolate or confectionery coating in the microwave, which is perfect for molding and dipping candies, cookies or pretzels,” she says. “Or mix in 1/2 cup of rice cereal, nuts, coconut or chocolate-covered candies with 1 cup of candy melts and drop onto a parchment-covered cookie sheet for clusters.”

The essential tools to get started are a candy thermometer that goes up to 400 degrees F (if you want to cook sugar), aluminum baking sheets for lining up candies to cool and inexpensive plastic molds, if the agenda includes making molded chocolates or candies.

Chu also recommends using thin latex or cotton gloves, which allow candy makers to handle finished candies without leaving prints.

In these cash-strapped times, Siler says candy is an inexpensive, scrumptious

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present to share with loved ones.

“The holidays inspire gift-giving and sharing with family and friends. What better gift is there than to craft something with your own two hands?” Siler says.

“Everyone loves to receive delicious homemade treats that come from the heart. It’s a personal touch that shows you took the time to create something special from your kitchen.”

One of this year’s emerging trends for candy making is the addition of sea salt to sweets.

“Sweet and salty is a nice combination,” Siler says. “Think about making chocolate-dipped potato chips and pretzels. If making truffles, a very small amount of a good quality, larger particle salt could be placed on top.”

Chu finds that sea salt pairs well with caramel. Its distinct tang contrasts with the rich sweetness of the caramel, giving more dimension to the buttery caramel flavor.

“Sea salt should be used as a highlight though, not simply substituted for regular salt in a recipe,” she says.

Chu says that another big trend is homemade marshmallows, in all sorts of flavors, as well as old classics jazzed up with modern ingredients, like peanut brittle with sea salt or chocolate bark with roasted cacao nibs and pumpkin seeds.

To give candy as a gift, Siler suggests making the effort to select the right flavors, targeted to the person who is receiving the goodies. And since most people can’t resist the allure of candy, she says don’t worry about how long it will stay fresh.

“Most candies don’t last that long to worry about freshness, especially at the holidays,” she says.

Chu agrees.

“Anything with chocolate is always welcome. Candy is almost always made for gift-giving, so most candies are suitable as long as you give it away soon after making it, and let the recipient know to keep them cool, dry and covered.”

Chu’s favorite gift candies are chocolate covered nut clusters, caramel corn, choco-

late bark and English toffee.

Cookie exchanges have long been a popular activity around the holidays, but making candy can be a great way to bond with family and friends, and to get a nice array of sweets without spending the entire month cooking.

“Candy clubs are a great way to experiment with candy-making, especially as most recipes yield quite a few pieces, so it's easy to divide them up,” Chu says.

“Dipping chocolates or forming nut clusters is a fun group activity. Taffy-pulling parties used to be a popular activity in Colonial days.”

And while candy-making isn’t kids stuff, many recipes are fun and easy for younger candy enthusiasts. Chu recommends caramel corn, chocolate-dipped pretzels, coconut haystacks, no-fail fudge and peanut butter balls, which all have just a few ingredients. These are all relatively simple to assemble and provide children the satisfaction of creating their own candy. © CTW Features

Fleur de Sel Caramels ingredients • 1 cup sugar • 1 cup heavy cream • 1/4 cup light corn syrup • 1 tablespoon unsalted butter • 1/2 teaspoon fleur de sel • 1 tablespoon vanilla extract

method Line an 8-by-8 inch baking pan with a piece of parchment paper long enough to hang over the edges. Butter the parchment well.

Combine the sugar and cream in a saucepan. Bring to a boil over medium-high heat, stirring constantly to prevent burning. Add the corn syrup and continue cooking until the mixture reaches 230 degrees F. Add the butter and stir carefully to

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combine. Continue cooking mixture until it reaches 245 degrees F. Remove from heat and stir in salt and vanilla. Pour mixture into pan to cool and harden. Remove the caramel block from the pan and cut into squares using a sharp, well-oiled knife. Sprinkle a few grains of fleur de sel on top of the caramels before wrapping.

Yield: About 60 caramels © CTW Features

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Finishing Touch: Presentation Tips from the Pros The same old turkey-andpotatoes meal doesn’t have to look spare.

Here’s how to turn the basics into a blockbuster

instead of mashed potatoes, try a root vegetable gratin, says Brittany Baldwin, chef/owner of Portland Home Chef, Portland, Ore. Or instead of stuffing, serve savory bread pudding made with seasonal vegetable combinations like butternut squash cubes, thyme and chanterelle mushrooms, or brussels sprouts and radicchio with parmesan.

These dishes have the added benefit of providing a satisfying and unique option for vegetarians.

LET THE SUPPORTING ACTORS STAND OUT Sometimes all it takes is a special beverage to turn a basic spread into something super chic.

Holiday meals usually involve children and teenagers, so creating a signature seasonal drink that can be made with or without alcohol is fun and allows everyone to participate, says Schemper. Try an “add your own wine” roasted-fruit sangria made with dark fruit juices, or cranberry mimosas and mock-mosas featuring sparkling white grape juice and sweetened cranberry ice cubes.

True also likes serving a trio of fabulous hot drinks. “Our current favorite holiday sips are brandied hot chocolate, mulled wine with Triple Sec, cardamom and crystallized ginger and a warm apple pie cocktail, which tastes exactly like apple pie, only in liquid form.”

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GIVE EVERY DISH A PROP THAT POPS

EVERY YEAR it’s the same old song and dance – holiday meals that consist of the standard turkey, stuffing, mashed potatoes and cranberries. But with a little thinking outside the icebox, it’s possible to have a traditional dinner and a five-star presentation, too.

REWRITE THE SCRIPT Want to serve the classic dishes, but avoid preparing them in a clichéd way?

“Even though a holiday like Thanksgiving is purely American, your plate needn’t be,” says Molly Schemper, co-owner of Chicago-based FIG Catering.

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She recommends adding intrigue to a traditional meal by using ingredients inspired by ethnic cuisines. For example, serve the turkey with a Mexican mole sauce made with chiles, tomatilloes, dried fruit, nuts and chocolate. Or, go all out with an Indian Spiced Turkey that’s been brined in yogurt and roasted with turmeric, coriander seeds and fenugreek. Pair it with Curried Mashed Potatoes with Peas (a take on the classic samosa filling) and apple chutney.

The chutney could work as a substitute for cranberries, but if you can’t imagine the holidays without those little red balls, go cross-cultural and make the following version, a new

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favorite of Margo True, food editor for “Sunset” magazine: fresh cranberries simmered with sweet-tart pomegranate molasses from the Eastern Mediterranean. Look for this piquant syrup in the imported foods aisle.

Another scene-stealing option is to most of the meal on the grill. Schemper suggests grilled iceberg lettuce wedge salad, orange and honey grilled sweet potatoes, grilled sourdough stuffing and grilled fruit with whipped cream to accompany grilled butterflied turkey.

Finally, a simple way to banish boredom from the table is to serve up a side dish that’s similar, but not the same. For example,

Think of garnishes and tableware as the ultimate accessory for a meal.

An ultra-creative way to garnish is to actually cook the decoration into the dish, says Baldwin. “Inlaying herbs beneath the skin of the bird makes for a beautiful presentation before carving and adds a lot of flavor.” To do it, carefully loosen the skin from the meat on the breast and insert whole sage leaves, thyme sprigs or rosemary in whatever pattern you prefer. After the bird cooks, the design will appear through the skin.

Another Baldwin garnish go-to is pink peppercorns. Mild and a little sweet compared to white or black peppercorns, you can use them whole to add a speck of red without overpowering a dish. For an appetizer, she rolls a log of goat cheese in pink peppercorns and drizzles with garlic or citrus-flavored olive oil and serves with crackers.

For a sweeter accent, Schemper likes candied ginger and citrus peels. To DIY it, chop peeled ginger and citrus peel and boil in water for one hour. Drain and boil in a simple sugar mixer (equal parts water and sugar) for another hour. Once removed, place pieces on a baking sheet covered with sugar, toss to dust and let dry. As a bonus,use the leftover ginger or citrus-infused syrup with dessert or in cocktails.

The right tableware can quickly lend

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Gourmet Green Bean Casserole Get rave reviews by making a classic dish from scratch.

Baldwin’s DIY recipe for green bean casserole contains less salt and preservatives, and allows you to incorporate organic ingredients. Better yet, Baldwin says, “It’s very simple and much better tasting!”

Ingredients 6 tablespoons unsalted butter 1 medium onion, chopped 1 pound mushrooms, chopped 2 teaspoons salt 1/2 teaspoon pepper 1 1/2 pounds of green beans, either frozen or fresh with the stems removed and sliced into small pieces 6 tablespoons flour 2 cups milk 8 ounces fried onion pieces

character to an event. Consider serving a trio of soups to guests in shot glasses, says True, or dole out individual little gravy pitchers, available for less than $2 at some stores. Another solution for the gravy is to use that pretty teapot that usually collects dust, says Lisa Homa, a food stylist and recipe developer in New York City. “They’re the perfect vessel because there’s a top to keep in the heat, a spout for pouring, and they’re meant for hot liquids.”

Mix and match high and low china and glassware, and put those family heirlooms in the spotlight!

TRICK OUT THE SET Finally, décor also plays a part in the success of the final presentation.

Method Preheat oven to 350 degrees F. Sauté chopped onions for 2 minutes in two tablespoons of the butter.

Add mushrooms and cook for 8 minutes, then stir in 1 teaspoon of the salt and 1/4 teaspoon of the pepper and set aside.

Melt the remaining 4 tablespoons of butter and add flour, whisking until mixture begins to turn golden, about 2 minutes. Pour in milk and continue whisking until mixture has thickened, about 3 minutes. Stir in remaining salt and pepper and pour mixture over beans.

Pour beans into a buttered 9x13 glass dish. Cover and cook on top shelf of oven until bubbly, about 15 minutes. Uncover and add onion pieces, cook another 30 seconds or until golden brown.

Add garlic, wild mushrooms or bacon to this dish for a tasty twist. © CTW Features

Try embellishing the table with a beautiful log of sprouting blue oyster mushrooms from Far West Fungi (FarWestFungi.com), sprays of winter berries and leaves, or colorful winter fruits like persimmons, lemons and tangerines clustered near votive candles, says True. Baldwin likes inserting flowery vegetables such as brussels sprouts, purple cauliflower and baby turnips into holiday bouquets, with sprigs of kale, chard and mustard greens. And Schemper suggests using hollowed out pumpkins, acorn squash and dried gourds as candle holders or vases.

Centerpieces inspired by nature are an easy way to remind everyone that, when it comes to holiday meals, the earth’s bounty is really what deserves our applause. © CTW Features

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Nibble on Nostalgia The holidays wouldn’t be the holidays without these much-loved,always-served foods.And no,we aren’t talking about the stuffing DANA CARMAN CTW FEATURES

CHRONICLE BOOKS

Audrey Wyatt’s house wouldn’t be the same without the Jell-O mold. And the mold itself is always the same: black cherry Jell-O with pineapple rings and banana slices in the center.

Mandarin oranges float inside.

This was Wyatt’s mother’s Jell-O mold, which she put out on the table for every holiday – a tradition Wyatt has continued. Wyatt’s mother passed away before her children were born, so Wyatt, 49, of Phoenix, began making the same recipe as a way to have her mom “present in their celebrations.” She calls it “the Grandma Lea.” These are the foods holidays are made of – the unique and special dishes that are

HOLIDAYS AT

woven into the fabric of a family. “It’s a way to tell your story,” says Meg Cox, a Princeton, New Jersey-based traditions expert and author of “The Book of New Family Traditions: How to Create Great Rituals for Holidays & Everyday”(Running Press, 2003).

Like in Wyatt’s case, it’s also a way to keep lost loved ones close. “If you’ve lost somebody, it’s a wonderful way to honor that person,” Cox says. She notes that these food traditions also become a part of the family history and a way to celebrate family identity.

For Scott Duncan, 43, a kitchen designer in Bradenton, Fla., Christmas morning would not be complete without

Now THAT’S a Pig! Ham is a beloved staple at the holiday table. For many families, it’s the same-old pre-sliced spiral cut year in, year out. Pork lovers, however, should consider the alternative – a DIY ham that will be juicier and more flavorful than anything that comes directly from your grocer’s readymade section.

—Matthew M. F. Miller

Holiday Ham with Maple SyrupClove-Marmalade Glaze Courtesy “Stonewall Kitchen Winter Celebrations” (Chronicle Books, 2009) by Jonathan King, Jim Stott and Kathy Gunst ingredients 1 8- to 10-pound bone-in smoked ham (sliced or unsliced) 2 tablespoons whole cloves 2 large oranges 1/2 cup maple syrup 1/2 cup marmalade method Place a rack in the middle of the oven and preheat to 350 degrees F. Trim the ham of any excess fat and place it flat side down on a rack in a large roasting pan.

Using a small, sharp knife, score the ham by making a grid pattern (1/4-inch deep) across the ham at 3/4-inch intervals. (If you’re using a sliced ham, you’ll only need to make one set of cuts, perpendicular to the slices that are already there.) Poke the pointy ends of the cloves into the ham where the lines intersect,

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scattering any remaining cloves on the bottom of the pan.

Zest the oranges, and set the zest aside in a small saucepan for the glaze. Juice the oranges directly over the ham, straining the seeds, then cover the ham with foil and bake for 2 hours, turning the pan and basting with the pan juices once or twice during cooking.

Meanwhile, add the syrup and marmalade to the pan with the zest and bring to a simmer over low heat, stirring. When the marmalade has melted, remove from the heat and set aside.

After 2 hours, increase the oven temperature to 425 degrees F. Remove the foil, pour the glaze evenly over the ham and bake another 30 minutes uncovered, or until nicely browned.

Transfer the ham to a serving platter and let it sit 15 minutes before slicing. Serve warm, drizzled with pan juices.

Note: Look for smoked hams at specialty food shops and most good butchers, or in most supermarkets. You can also use a honey-cured ham, sliced or unsliced.

Serves 8 to 10, with leftovers © CTW Features

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the “sausage roll” (a sausage and biscuit roulade). His grandmother started the tradition years ago and Duncan has continued it every year. “The 5 minutes it takes me to slice the roll and get it in the oven turns out to be my own private moment to remember my grandparents on Christmas morning – usually with a simultaneous smile and a tear,” Duncan says.

For each family, the traditions are different. They may be subtle things – the same sweet potato casserole or a local favorite. Sometimes you may not even

Everything

realize that years have passed, the family has changed: these things remain. Or perhaps those traditions are still yet to come – which is OK, says Cox. “Family is a living, breathing, changing thing,” she says, noting that traditions also change and it’s OK to create new ones or even change the old ones – so long as it’s not ruffling a whole bunch of feathers.

At Audrey Wyatt’s house, the Jell-O mold is non-negotiable. “The kids, now teens, would kill me if I didn’t make it,” she says. © CTW Features

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Cheap, Easy And Eco, Too! Throwing a party doesn’t have to be expensive or wasteful.Here,some simple tips to make a holiday shindig ‘green’without spending a lot of green DAWN KLINGENSMITH CTW FEATURES

ARRIVING AT Pat Smith’s home for her holiday

party, one might think her little tree, perched on a table and adorned with a delicate strand of lights, is an homage to “A Charlie Brown Christmas.” But actually, the little tree makes a big statement about Smith’s commitment to the environment. Buying and disposing of both real and artificial Christmas trees is wasteful, she says.

Her eco-friendly substitute is a potted Norfolk Island pine that thrives year-round in a sunny room until Christmastime, when Smith moves it to a place of honor and drapes it with energy-efficient LED lights and handtied straw ornaments made of renewable materials.

Smith is a firm believer that holiday entertaining need not be wasteful or expensive.

She and other eco-conscious hosts share tips on how to throw a stylish, spirited party while saving money and protecting the environment.

Barbara, Calif.-based consumer finance expert by day and a party planner by night.

stances” and their importation raises ecological issues, says Los Angeles-based writer Rachel Lincoln Sarnoff, who publishes an online magazine, EcoStiletto.com, about ecofriendly living. She likes to decorate with groupings of living plants that her guests can take home as party favors.

KEEP IT SIMPLE

’TIS THE SEASON

“Not having a big fancy dinner and lots of preparation minimizes driving all over for food and party supplies,” says Smith, principal of OnTarget Public Relations, Denver.

For a gathering of close friends and family she suggests potluck or a big pot of hearty soup, salad and a simple, light dessert. The lack of excess “is a relief from an already indulgent, calorie-intensive holiday,” Smith says. “People are generally grateful not to be pressed with food.”

Deck the halls with seasonal, plentiful items like evergreen boughs and holly. “Red apples, winter squashes, even pinecones look beautiful as centerpieces when placed in large glass bowls or vases,” Andalman says. For the ultimate eco-friendly feast, seasonality should extend to the menu. “Support local businesses and reduce your carbon footprint by planning a menu around locally grown, in-season foods,” she adds.

DUST OFF THE CHINA

PAPER OR PIXELS Some folks feel that sending e-mail invitations via www.evite.com is impersonal, but Andrea Woroch champions online invitation platforms because they’re fast, free and paperless. “Attendees can even arrange to carpool together through the invitation site,” saving on gas and emissions, says Woroch, a Santa 10

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LOSE THE ENVELOPE If you prefer to send invitations the old-fashioned way, print them on recycled paper with soy-based inks. Send a postcard invitation instead of a card to save on paper and postage, 2 0 1 0

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says event planner Meghan Andalman, owner of Lovebird Events in Chicago.

FORGO THE FLOWERS Typically, “Cut flowers are grown with pesticides under less-than-sustainable circum-

Using glassware and cloth napkins means more cleanup, but think of it in terms of cleaning a small space now as opposed to an overburdened planet later. “If you have to go disposable, use biodegradable veggie plastic from GreenWare or EarthShell,” Sarnoff suggests. If using plastic cups, have guests write

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their name on theirs with permanent marker so they don’t keep “losing” their drink and using new glasses. Make sure recycle bins for bottles and cans are located beside each trash can and are clearly marked so your guests will know to sort.

UNPLUGGED ENTERTAINMENT Dim or turn off overhead lighting and use eco-friendly, paraffin-free candles to save electricity and set the mood. Also consider hiring a piano player or a quartet to play acoustical music instead of using your stereo system, Andalman suggests.

ADOPT A YEAR-ROUND CHRISTMAS TREE Rather than buying a live tree every year or a fake one that will eventually end up in a landfill, consider raising an indoor potted evergreen that thrives year-round and does double-duty as a Christmas tree. Plus, it will grow right alongside you and your loved ones.

grow. It’s possible to choose a color, such as a muted metallic or white, that enhances both everyday and Christmas décor, but that’s not necessary, since you’ll probably drape the base with a tree skirt just like a regular Christmas tree.

• When not decorated and displayed for Christmas, a Norfolk Island pine like Smith’s prefers a sunny room that’s free of drafts. In certain regions, these trees will thrive outside in the summertime. Read up on how to care for roots and whether periodic re-potting is needed, because the roots need to grow and spread out in order for your tree to gain height.

• When it’s just a shorty, your tree will need to be elevated on a table if it’s intended to be a focal point. Conceal the table with fabric that drapes nicely.

• Ornaments must be lightweight, such as strung popcorn. And of course your tree topper can’t be too heavy or your tree will break or be forced into a backbend.

• Tell kids that while there’s not a lot of room for presents directly underneath the tree, they will get two stories, or levels, of gifts come Christmas day. Place small gifts

Each Sunday in December we will discover the heart of Christ and celebrate who He is to us.

Two Worship Services 9:15 and 10:45 Live Nativity December 17 & 18 7:00-9:00 pm Special Christmas Eve Service at 6:30 pm

“Red apples, winter squashes, even pinecones look beautiful as centerpieces when placed in large glass bowls or vases.”

— MEGHAN ANDALMAN, LOVEBIRD EVENTS

“Mine has grown a foot-and-a-half since I got it,” says Smith, who shares the following tips for adopting a tree of your own: • Consult a local nursery for suitable species. Conifers look the most like miniature Christmas trees. Smith’s is a Norfolk Island pine.

• Choose a pot that is not so heavy you can’t move it at Christmastime and that also allows the tree and its root system room to

on the tabletop and larger ones at the base of the table. You can even place one or two surprise gifts underneath the table drape and see how long it takes before they’re discovered. © CTW Features

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