greenery pantone 15-0343 - gettheconnection.online · a refreshing and revitalizing shade, greenery...

January 2017 5

ONNECTIONCThe

A refreshing and revitalizing shade, Greenery is symbolic of new beginnings

Greenery for Home Décor and Architecture Open spaces in interior and exterior design and floor-to-ceiling windows allow the green outdoors to become part of a room’s backdrop and ambiance. Adding Greenery through terrariums, botanically-themed wallpaper, paint, accent furniture and decor provides respite and breathing space. A Greenery-painted wall or piece of furniture delivers a pop of color, with the added benefit of creating the illusion of nature indoors. Bringing the outside in, the shade–like the plant life it represents–can improve self-esteem, reduce anxiety and heighten

® awareness of one’s surroundings. Visit PANTONE on Facebook to see more inspiring images.

Greenery PANTONE 15-0343

Of Greenery, Christian Siriano says…“My love of any green color comes from the idea of bringing the outdoors inside.”

A constant on the periphery, Greenery is now being pulled to the

®forefront. The staff of PANTONE is excited for feature design leaders and industry shakers like Piera Gelardi, executive creative director and co-founder Refinery29 to bring Greenery to life.

ONNECTIONCPage 16 January 2017

Somethin’ Good is Always Cookin’

The

Health & Wellness RecipeScallion Mayonnaise Baked Salmon

This mayonnaise sauce is a fast, refrigerator-ready version of American-style pseudo-aioli. An aioli is a French egg yolk and olive oil emulsion seasoned with garlic. It is not the same as mayonnaise, but similar. Scallions are green onions.

¼ cup lite mayonnaise1 teaspoon fresh lemon juice

2 large scallions, chopped (more chopped scallion for garnish)¼ teaspoon dried dill weed

¼ teaspoon each kosher salt and freshly ground black pepper4 (4- to 6-ounce) salmon filets

Preheat the oven to 350°F. In a bowl, stir together the mayonnaise, lemon juice, scallions, and

salt and pepper. Place the salmon on an oiled baking sheet, then divide the

mayonnaise evenly between the salmon filets. Bake the salmon until just cooked through, about 15 minutes.

Serve sprinkled with additional chopped scallion. Yield: 4 servings

Nutrition Facts per 4-ounce serving: 220 calories, 12g Total fat (2g saturated), 200mg sodium, 2g carbohydrate, 0g dietary fiber, 29g protein, plus 1,500 mg heart healthy omega 3

Cooking Tips:

Jane Molenaar’s Pumpkin Cake

3 cups sifted flour (bread or cake flour)1 teaspoon salt

2 teaspoons soda2 teaspoons baking powder

2 teaspoons pumpkin pie spice½ cup finely chopped walnuts (not ground)

1½ cups salad oil or lard2 cups canned pumpkin

2 cups sugar4 eggs beaten

10” tube cake: Sift flour once, measure, add salt, soda, powder and spice and sift again. Add nuts. Combine oil, pumpkin, sugar and eggs, beating well with beater until well blended and light. Add dry ingredients and beat well. Pour into a well-greased 10” tube pan and bake at 350° for about one hour or more or until cake tester inserted in center comes out clean.

Jane Banks Molenaar (1920-2005) was a member of St. James at Sag Bridge

in Lemont, IL.

SENIORCONNECTIONNEWSPAPER.COM

Quinoa and Black Bean Stuffed Peppers

1 box Near East Quinoa Blend – Rosemary & Basil or Red Pepper1 can Bush’s black beans (drained)

½ cup onions, chopped (frozen or fresh)½ cup corn (frozen)

½ cup mushrooms, chopped (fresh)3 bell peppers

crushed/chopped garlic, salt, pepper to tasteshredded Parmesan cheese

Preheat oven to 350°F. Cook Quinoa Blend as directed (about 15 minutes). Heat bell peppers in oven for 4-5 minutes. Saute onions, mushrooms, and garlic in olive oil. Mix garlic, onions, mushrooms in medium pot with black beans and corn until heated. When quinoa blend is ready, mix in pot of corn, beans, onions, mushrooms, and garlic. Heat in pot together when mixed for 2-3 minutes. Fill peppers with mix. Place in oven for 30-40 minutes; tops will change to golden brown Then, add Parmesan cheese to the tops of the

peppers, cook for an additional 3 minutes or until cheese is melted. Time for prep: 20 minutes. Time for cooking: 30-40 minutes.

Recipe from Mary Kate Nastali

January 2017

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From the VineyardPAUL FRANSON

In the last few y e a r s , m a j o r transformations have happened in the adult beverage business in America. The big are get t ing bigger, but small local producers are thriving and taking market share from the big guys.

The wor ld ’s t w o l a r g e s t b e e r

companies, each already the product of numerous mergers, combined and the resulting entity, Anheuser-Busch InBev based in Belgium, controls 45 percent of the U.S. beer market and 25 percent of the world’s beer business. (The biggest beer market is China, and Africa and South America are growing much faster than Europe and North America.) To gain approval, however, it did have to shed Miller Coors, selling it to Canada’s Molson, which already owned part of the company.

The share of the beer market held by the giant brewers has been steadily dropping, however, as consumers turn to local and “craft” breweries once again, as well as imports. These small companies can universally sell their beers for more than the big guys; and more and more beer lovers, particularly the younger ones, much prefer craft beer and wouldn’t consider drinking Bud or Miller.

Two of the largest distributors or wholesalers of wine and spirits (beers usually have different distributors) merged, and the resulting Southern Glazer’s dominates the market in most states, other

See WINE on page 18

America’s wild world of wine—plus

than “control” states, where the state handles retail liquor sales) with 30 percent of the market.

The four largest distributors together now control 61 percent of all wine and spirits distribution.

Top wine companies E. & J. Gallo and Constellation Brands have been on an acquisition spree and they, plus the Wine Group and Trinchero (Sutter Home plus), supply half the market.

However, the U.S. now has more than 8,000 wineries, with at least some in every state—but of course California has half. Though it’s challenging to make wine in many states, the overall quality is rising and now many states outside the west coast produce good wine, some excellent.

Most of these wineries have trouble getting attention from major distributors, so they’re increasingly turning to direct sales to consumers.

Fortunately for both wineries and wine lovers, more and more states allow direct shipping. Just in the last year, two of the biggest markets, Massachusetts and Pennsylvania, opened up, and many other states are loosening their grips.

Now 92 percent of Americans can buy wine

Allows direct ship to customersHoldouts to direct ship

shipped from wineries; but don’t expect changes anytime soon in Utah, Mississippi, Oklahoma, Kentucky and Alabama, five of the six holdouts. Delaware is more likely.

Realistically, most people prefer to buy wine at a local store (or winery) as shipping wine is expensive—typically $40 per case—and quirky regulations still apply in most places, like limits on size of winery or amount of purchases.

As for what wines they buy, sparkling wines and rosés are booming, as is red wine in general. But the fastest growth is in red blends, rich, flavorful, powerful mixtures of grapes like Cabernet, Zinfandel, Syrah, Petite Sirah and others. Most are a little sweet; they’re like the cheap red wines most readers of Senior Connection probably first drank in their youth; but some come at high prices, like The Prisoner, which can sell for $45 per bottle.

Spirits are growing much faster than wine, however, and especially than beer.

Young people love their cocktails, which they make with flavorful and distinctive spirits like American whiskies Bourbon and rye, and single-malt whiskies, many made like Scotch.

Tequila is also booming, while neutral vodka and blended whiskies are weak.

As with wine and beer, consumers are choosing locally produced spirits over big names.

And though still tiny compared to other alcoholic beverages, cider is booming and even mead is growing.

The adult beverage market has been changing rapidly, but one trend is clear: small and local is growing in the face of massive consolidation.

Paul Franson lives in Napa Valley, CA.

January 2017

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Continued previous page WINE

A new taste of wine for the holidays

Continued from page 4 ANGELS

C�� : S�� Everyone celebrates when a new medication or experimental treatment cures a friend or family member. New drugs and other medical advancements are the result of years of study in clinical trials conducted by medical researchers and doctors. It takes a wide range of participants to volunteer to test the safety and effectiveness of new drugs or medical products. Formerly, medical diagnoses, treatments and preventive measures came from clinical trials that were conducted only on men. But medical products and treatments can affect men and women differently, so it’s important for more women, particularly those of diverse ethnicities, to take part in clinical trials to continue the progress. By including this underrepresented population, healthcare providers can learn how to tailor care and improve the health of diverse women today and in the future. Getting feedback from different groups can also help the Food and Drug Administration (FDA) address any concerns about a new test, drug, or product before moving forward with the results. If you’re thinking of participating in a clinical trial or learning more about them, check out these four recommendations from the FDA Office of Women’s Health to get

started. And always discuss any issues, risks, or potential benefits with your doctor before participating in a clinical trial.1. Learn about the purpose of the trial

and consider your availability before you commit. Ask the medical researchers about the details of the clinical trial, including the purpose of the study and the type of drugs, tests, or treatment you will receive. P a r t i c i p a t i n g c o u l d b e t i m e consuming , so cons ide r your availability.

2. Consider the possible benefits and risks. The treatment you receive in the clinical trial may help your medical condition. But it’s also possible that you may not get any direct benefit f rom par t ic ipat ing. You may experience side effects from the treatment, and if you get a placebo medication, you may not be receiving the actual drug being tested at all. Keep your options open, and consider any other treatments for people with your medical condition.

3. Be aware of possible costs to you. Some clinical trials are free or offer compensation for participants, but others may require you or your insurance to pay for treatments or services that are part of the study. Be sure you know the financial details before you sign up.

4. Don’t be afraid to ask questions. Ask the medical researchers or sponsors everything you need to know to decide whether the clinical trial is right for you. Remember to ask about the privacy of your personal and medical information, who you should contact if you have questions or problems during the clinical trial, and how to say no or opt out even after the clinical trial has started.

Learn more about women in clinical trials and read personal stories of women who participated in clinical trials. Search for publicly and privately s u p p o r t e d c l i n i c a l s t u d i e s i n clinicaltrials.gov. Find more tools and health tips from USAGov, your guide to government i n f o r m a t i o n a n d s e r v i c e s a t USA.gov/explore.

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January 2017Page 20



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Since the beginning of the French colony, the habitants of New France created a rowdy tradition of getting together just before Lent to eat, drink and be merry. The custom of celebrating from the end of January until mid-February has long been popular.

The first large winter Carnival in Quebec City, the world’s snow capital, took place in 1894. Often faced with winter’s hardships, the city’s population reinvented this popular tradition with a winter celebration that warmed up the hearts of all of it revelers. Interrupted by two wars, then the economic crisis of 1929, the Carnival was held sporadically until the second half of the century. In 1954, a group of business people re-launched the

In 2017, the Quebec Winter Carnival breaks free!

festivities. That year, Bonhomme was born and elected the event’s representative. The first official edition of the Québec Winter Carnival took place in 1955. The Carnival snowballed into an undeniable manifestation for the entire Québec City population, and was an important vehicle for tourism and economic activity in the city.

The Québec Winter Carnival is the largest winter carnival in the world today, and is third on the List of Top Carnivals after the famous carnivals in Rio and New Orleans.

Each winter, the Carnival enriched its activity program, adding popular activities, such as winter sports, snow sculptures and activities of the

traditional Québec lifestyle, such as canoe races and dogsled races.

From Jan. 27 to Feb. 12, 2017, the Quebec Winter Carnival breaks out of the Plains of Abraham to resettle at a number of sites across the region. Place de l’Assemblée-Nationale, the parc de l’Esplanade, the parc de la Francophonie, the parc de l’Amérique-Française, Old Lévis, the Quartier Petit Champlain, Lac-Beauport and many other sites will welcome the themed entertainment and associated activities of a renewed program offer. “We want the Carnival to once again be the party for everyone in the Quebec City region. The event is spreading to a number of sites and offers varied activities to suit all tastes. Bundle up in your best winter clothes and come have fun and rediscover your Carnival with us,” said Mélanie Raymond, Quebec Winter Carnival CEO.

ONNECTIONCJanuary 2017 Page 21

Puzzle answers on page 24.

Down & AcrossBy Donald Blocher

Across 1 Sitcom set in Korea 5 Sound of shear

terror? 8 Fiddler on the reef?

th 12 The 17 State

admitted to the Union

13 Call from home 14 Part for an actor 15 Globetrotter’s

document 17 Single part of a

whole 18 Lockjaw 20 Colorful parrot 23 What a star may

stand for 27 Highly excited 28 Army assistant 31 Brooding mother 32 Edison’s electrical

choice: 2 wds. 35 Heart of Dixie state:

abbr. 36 Marshland grass 37 Piece of mind 38 Rough and tumble

fight 40 Small terrestrial

viper

41 Yearly visitor to Capistrano

45 Malt liquors 48 Green-eyed monster 52 Flat-topped hill 53 Common connector 54 Bone 55 Feel sorry for 56 Beam of light 57 Time to crow

Down 1 Unruly head of hair 2 “Bingo!” 3 Bro’s counterpart 4 Person held for

ransom 5 Navy recruit: slang 6 Distinctive air 7 Abbr. on an envelope 8 Earth’s coat 9 “Cocoon” director

Howard 10 2001 Will Smith role 11 Atlantic city action 16 Mass seating? 19 One needing rehab 20 A ladylike palindrome 21 Light on one’s feet 22 Reef builder 24 In or toward the front

25 On pins and needles

26 Computer key 28 Broke bread 29 Really hard water 30 A complete failure 33 A group of people

working together 34 National Park of

California 39 High school

composition 40 Part of many e-mail

addresses 42 Open a crack 43 “Stormy Weather”

singer Horne 44 “My Fair _____”

(1964) 45 Electric guitar need 46 Grass-skirt

accessory 47 Body shop guess:

abbr. 49 1994 World Cup

host 50 U-turn from NNE 51 Over there

The

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Greenery: Color of the Year

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1 2 3 4 5 6 7 8 9 10 11

12 13 14

15 16 17

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27 28 29 30 31

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Krissy is such a nice girl! Whenever a volunteer comes near her cage, she rubs up against it to say “hello” and ask for petting. She h a s a v e r y s w e e t disposition. That, along with her striking green eyes and tuf t ears , endear her to all who meet her. If you would like to meet Krissy, or any of our other cats on our website, you can call Humane Haven at 630-378-4208, and we will set up a time for you to meet her. Adoption hours are at the Bolingbrook Petsmart on Weber Road, from 1–3 p.m. on Sundays and 5–7 p.m. on Wednesdays. All our cats and kittens are microchipped, spayed or neutered, have their distemper and rabies shots along with being tested for FeLV/FIV.

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Healthy Pets


Xylitol and your dog: Danger paws off

Your six-month-old puppy, Hoover, will eat anything that isn’t tied down. Like many dog owners, you know chocolate can be dangerous to your pooch. But you may not know that if Hoover eats a pack of sugarless chewing gum, the consequences could be deadly. When dogs eat something containing xylitol, the xylitol is quickly absorbed into the bloodstream, and may result in a potent release of insulin from the pancreas. This rapid release of insulin may result in a rapid and profound decrease in the level of blood sugar (hypoglycemia), an effect that can occur within 10 to 60 minutes of eating the xylitol. Untreated, this

hypoglycemia can quickly be life-threatening, according to Martine Hartogensis, a veterinarian at FDA.Symptoms to look for in your dog Symptoms include vomiting, followed by symptoms associated with the sudden lowering of your dog’s blood sugar, such as decreased activity, weakness, staggering, incoordination, collapse and seizures. If you think your dog has eaten xylitol, take him to your vet or an emergency animal hospital immediately, Hartogensis advises. Because hypoglycemia and other serious adverse effects may not occur in some cases for up to 12 to 24 hours, your dog may need to be monitored.

University of Wisconsin School of Veterinary Medicine

Krissy

January 2017


Here are the perks of reaching 50 or beyond!1. Kidnappers are not very interested in you.2. In a hostage situation, you are likely to be released

first.3. No one expects you to run—anywhere.4. People call at 9 p.m. (or 9 a.m.) and ask, “Did I wake

you?”5. People no longer view you as a hypochondriac.6. There is nothing left to learn the hard way.7. Things you buy now won’t wear out.8. You can eat supper at 4 p.m.9. You can live without sex but not without your glasses.10. You get into heated arguments about pension plans.11. You no longer think of speed limits as a challenge.

12. You quit trying to hold your stomach in no matter who walks into the room.13. You sing along with elevator music.14. Your eyes won’t get much worse.15. Your investment in health insurance is finally beginning to pay off.16. Your secrets are safe with your friends because they can’t remember them

either.* * *

A distraught man went to a psychiatrist and exclaimed, “Doctor, I believe that I am possessed by an evil spirit.”

After talking to the patient at some length, the psychiatrist diagnosed, “You do appear to have a problem. I’d like to see you again next Wednesday.”

After a second session of psychotherapy, the psychiatrist pronounced his patient completely cured.

For the next nine months, the psychiatrist sent the man a monthly statement for his professional services, but the man wouldn’t pay—and refused to acknowledge the debt.

Finally, the psychiatrist took the man to court and had him repossessed.

MacGregor’s Musings

CYNTHIA MACGREGOR

An Avalanch is snow place for you to be.

Continued from back page SAINT

St. Thomas Aquinas

so he could not be found. At Theodora’s request, Thomas’s older brothers, who were in the Emperor’s army in Tuscany, searched and found him in Siena. They kidnapped him, and locked him in the castle of Monte San Giovanni for two years. Upon his release in 1245, Thomas went back to the Dominicans.

To earn his doctorate in Theology, Thomas studied in both Cologne and at the University of Paris under St. Albert the Great. Thomas’s modesty, however, led his classmates to think he was dim-witted. Thomas was a physically large man, which led the students to call him the “dumb ox.” Upon reading Thomas’s thesis, St. Albert the Great proclaimed in his defense, “We call this young man a dumb ox, but his bellowing in doctrine will one day resound throughout the world.” Thomas was ordained in 1250 in Cologne. He continued traveling frequently between Paris, Cologne and many towns in Italy to teach, preach and write his major theological dissertations. The medieval period saw a struggle to reconcile the relationship between theology (faith) and philosophy (reason). In his writings, Thomas addressed these issues, and many more theological discussions, as he expounded upon the Holy Scriptures and the writings of other great scholars.

Toward the end of his life, Thomas established a university in Naples. It was there in 1273, on the feast of St. Nicholas, that he received a revelation that so affected him, he didn’t finish his last great work the Summae theologiae. Thomas died on March 7, 1274, in Lyon at the age of 50. Thomas was canonized in 1323 by Pope John the XXII. His feast day was moved to this date as well in 1969, as his original feast day often occurs during the Lenten season.

Father Scott Donahue is the president of Mercy Home for Boys and Girls.

January 2017Page 24

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It’s 8:00 in the morning, and my husband and I have already devoured a huge stack of bourbon-infused flapjacks topped with Jim Beam black caramel sauce. This is not my normal style. I’m more of a spinach egg-whites-only omelet type of gal. But today I’m in Bardstown, KY, the Bourbon Capital of the World, and here bourbon is as omnipresent as milk on a Wisconsin farm. Nearly a half million visitors a year travel Kentucky’s Bourbon Trail, a meandering route that leads them to tours and tastings at a host of distilleries, most of which are within an hour’s drive of Bardstown. After visiting the Museum of Whisky History, where among other alcohol-related artifacts we see a replica of George Washington’s still, we set off to educate our minds and refine our palates. Our first stop is Heaven Hill Distilleries, the largest independent family owned and operated producer of distilled spirits in the U.S. There we taste-test some of their products and receive a brief course in Bourbon Basics. In short order, we learn the following:Ÿ All whiskey is made from grains and water, but to be considered

bourbon, the mash must contain at least 51 percent corn. This is no problem for Kentucky distillers; the state produces more than 100 million bushels of corn a year.

Ÿ Much of Kentucky sits atop a bed of limestone, and the resulting water, be it from a natural spring or lake, is free of iron, a mineral that gives bourbon a black color and unappealing taste. This natural iron-filter is another boon for Kentucky distillers.

From Flapjacks to Moonpies on the Kentucky Bourbon Trail

TravelTizers – Travel Appetizers

By Andrea Gross

Ÿ Bourbon must be aged for at least two years in barrels that are made from white oak. Yet another win for lucky Kentucky, where the climate is hospitable to white oak trees.

Ÿ Finally, Kentucky has always been rich in human know-how. During the late eighteenth century the state received an influx of Irish, Scottish and German immigrants. These folks brought their knowledge of distilling with them and this, coupled with the state’s fortunate natural elements, provided the roots for Kentucky’s booming $3 billion a year bourbon industry.

Over the course of three days, we visit a variety of distilleries—from big to boutique as well as traditional to inventive—and one factory that makes

SORRENTO, ISLE OF CAPRI & AMALFI WITH FR. BARRY HARMON, VANDALIA, ILL. Nine-day trip to beautiful Sorrento. Even in ancient Roman times the Sorrento peninsula was considered the most beautiful part of the Empire. Mountains, volcanoes, cliffs and the sea coast joined together to present outstanding views and scenery. From one base hotel for seven nights we visit Sorrento, Amalfi Coast, Isle of Capri, Naples, Monte Cassino and Shrines of St. Andrew and St. Benedict. Fully escorted, with round trip air from Chicago, Indianapolis, St. Louis or Kansas City, four-star hotel, sightseeing, dinners, and breakfasts.

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Nearly a half million people a year visit Kentucky's distilleries. Photos by Irv Green

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Continued from back page SAINT

Fr. Scott Donahue is president of Mercy Home for Boys and Girls.

St. Madeleine-Sophie Borat

Kentucky produces 95 percent of the world's bourbon.

Maker’s Mark Distillery features a 1,300 piece glass canopy made by renowned artist Dale Chihuly. Photos by Irv Green

barrels. After learning that there are more used bourbon barrels in Kentucky than horses and people combined, and that none of these barrels can be recycled for bourbon since bourbon must be aged in spanking new barrels, I vow to become a bourbon barrel maker in my next life. At each distillery, we learn more and taste more. Barton 1792 Distillery is the oldest full-operating distillery in Bardstown. Named to honor the year Kentucky became a state, it sits on a 196-acre estate that is rife with natural springs that supply iron-free water and fields that supply the necessary corn. But what we notice first is rows of multistory buildings lined with narrow, vertical windows. These, we're told, are rickhouses, which a re spec ia l ly des igned warehouses where bourbon is stored during the aging process. As the rickhouses are neither heated nor air-conditioned, the seasonal temperature variations produce a more richly flavored product than they would if the temperature were constant. Barton has 28 of the his tor ic rickhouses, each holding 19,600 barrels, each barrel filled with 53 gallons of aging spirits. While Barton brings to mind the science of making bourbon, Maker’s Mark Distillery embodies the art, both in its methodology and its surroundings. Its bourbon is made with tender loving care in small batches of fewer than 19 barrels. Each bottle has a “maker’s mark” on the bottom, reminiscent of the signature marks that are often placed on the bottom of fine crafts. In addition, each bottle is sealed with the company’s distinctive red wax. As for the surroundings, the buildings are deep gray shuttered in bright red and surrounded by a green lawn and winding stream. A 36-foot by six-foot canopy by renowned glass artist Dale Chihuly crowns one of the halls in an aging warehouse and adds a modern touch.

I’m artistically enchanted with Maker’s Mark, but it’s at Limestone Branch Distillery, a

Bardstown is known as “The Bourbon Capital of the World.” Photos by Irv Green

family-owned business that produces small, hand-made one-barrel batches, that I get into the true spirit of spirits. Here, drinks are made according to old Appalachian moonshine recipes. During a six-shot tasting, I sample Apple Cinnamon, Jalapeno and Cherry Pie Sugar Shine. As I’m deciding what to order next, the bartender tosses a few scoops of chocolate ice cream into a blender, adds milk, chocolate syrup and two shots of potent Chocolate MoonPie Moonshine. Then, he pours the concoction into a marshmallow-rimmed Mason jar, sprinkles on graham cracker crumbs and tops it with whipped cream and a cherry. Goodbye to vegetarian omelets. I’ve finally found my style. For more about Kentucky travel, go to our website, traveltizers.com.

By Betsa Marsh

The panicked chicken flaps up into the air, rams into my shoulder and then flees for its life. We’re off to the races in the Iowa Chicken Run.

This countryside Mardi Gras parade chugs through tiny Iowa (pronounced “eye-oh-WAY”) in southwest Louisiana, with a captain holding high the rooster, then tossing him up for a gaggle of children to chase. A zydeco trio strikes up accordions and rub boards perched on their bellies as the captain picks a new dance partner at each parade stop. Screaming kids scramble down gullies and into hedges to follow the feathers.

Homeowners along the route decide if the playing, dancing and chicken chasing are up to standards. If so, they bestow ingredients—sausage, peppers, onions, rice—for the community’s giant kettle of celebratory gumbo.

The Iowa Chicken Run ranks as one of the capstone events of carnival in Lake Charles, LA. This city of 75,000 claims the second-largest Mardi Gras in the state after New Orleans, and the largest with a family focus.

Carnival kicks off Jan. 6, the Christian day of Epiphany, when the Three Wise Men arrived to bestow their priceless gifts on the Infant Jesus. People have been exchanging gifts ever since.

The chicken run and final Krewe of Krewe Parade on Fat Tuesday—Mardi Gras—wrap up the festivities before Ash Wednesday and 40 solemn days

of fasting, denial and contemplation. But before Lent settles in, there are weeks of parties and pageants to enjoy. Here’s an Acadiana sampler of food and floats running up to the joy of Mardi Gras.

Admire your royalty—In some cities, the public must ogle the kings and queens of Mardi Gras krewes—dedicated groups of friends—from a distance. At Lake Charles’ Royal Gala on Lundi Gras, the night before Mardi Gras, royalty from more than 60 krewes promenades under the Civic Center spotlight. This is the moment to applaud the Mardi Gras queens, from five-year-olds to 20-somethings, all crowns, capes and scepters. They take the stage to watch the krewe royalty lap the arena in costumes aglow with sequins, rhinestones and, in some cases, LED lights sewn right in.

Crown your meal with King Cake—This gloriously gaudy braided cake commands every Mardi Gras feast. The fillings might differ, but when there’s a crunchy sugar topping, the colors are always the Mardi Gras trinity: Purple for justice, green for faith and gold for power.

Since king cake ushers in Carnival on Jan. 6, the traditional day that the Wise Men honored the newborn Jesus, a tiny plastic baby is tucked inside the baked braid. The reveler who finds the infant buys next year’s king cake.

Can’t get enough? The nearby town of Sulphur, LA, has scheduled its sugar-loaded King Cake Taste-Off for Feb. 18. First the parade rolls through town at 2 p.m., then at 3, local bakeries strut their stuff, vying for the King Cake crowns in several categories. This is the day to snap up some free samples, then vote for the People’s Choice award.

“We have banana foster, we do chocolate pecan and peanut butter, that’s a big hit,” said a King Cake organizer. “Even strawberry cream cheese.”

Parades, parades, parades—Once you succumb to Mardi Gras fever, you can’t get enough parade. I start with the Merchant’s Parade the Friday before Mardi Gras, with floats from dog groomers to septic tank cleaners. Break out the beads! We fling ropes of beads literally for miles, lassos of purple, green and gold flying at every angle. My aim is crazy wild at first, then I settle into a

Mardi Gras glitters

CThe

Iowa Chicken Run Captain Rodney Victorian hoists the rooster just before freeing it for the children to chase. The child who catches the chicken at each parade stop earns a bit of cash. Victorian is the third generation of his family to captain the annual Mardi Gras Chicken Run. Betsa Marsh photo If presented before 11/15/16

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in Lake Charles, LA

Sometimes, the T-shirt says it all. Two girlfriends wait for the Merchant’s Parade to pull out. Betsa Marsh photo

respectable underhand loop that most people stretching from the sidewalk can catch.For sheer cuteness, it’s impossible to top the Children’s Parade and the dogs of the Mystical

Krewe of Barkus Parade. Kids line up to catch beads and doubloons, candy and stuffed animals. One little guy stands quietly on the sidewalk and lets his T-shirt do the talking: “Let Go Some Beads.”

At Krewe of Barkus, canines from terriers to Great Danes strut to a Cajun beat. The Golden Nugget Casino and Hotel costumed their dogs as a showgirl and a true gold nugget, taking home the prize.

Noshing on Louisiana flavors—Festival food rules at Mardi Gras parades—cracklins, crawfish and funnel cakes. But sometimes it's good to step off the parade route and linger over a meal. Steamboat Bill's never met a creature it couldn't deep fry, from alligator to boudin sausage. But it also boils a mean pot of shrimp and crawfish, matched to a local Abita Turbodog beer. Several notches up the refinement scale, 1910 Restaurant scoops us a perfectly spiced crawfish bisque, followed by a flaky grouper with marble potatoes, onion confit and cremini mushroom puree. And just when you think you can't face another bite of King Cake, the chef sends out his King Cake Bread Pudding, tossed in a gooey royale custard and crowned with rivulets of cinnamon. Never say never.

NEXT MONTH: The feasting continues on the run-up to Mardi Gras, with a sizzling gumbo cook-off. Will the zydeco music and two-step dance lessons even begin to counter the calories?

When You Go—Carnival season in Lake Charles, LA, will run from Jan.6–Feb. 28, 2017. Lake Charles, LA, 800-456-7952; visitlakecharles.org. Southwest Louisiana Mardi Gras, swlamardigras.com.

CUTLINES Mardi Gras at Lake Charles, La. Part 1

Betsa Marsh photoIowa Chicken Run Captain Rodney Victorian hoists the rooster just before freeing it for the children to chase. The child who catches the chicken at each parade stop earns a bit of cash. Victorian is the third generation of his family to captain the annual Mardi Gras Chicken Run. Betsa Marsh photoIowa Chicken Run Captain Rodney Victorian gathers some rice from a homeowner for the community gumbo pot. Families along the parade route bestow ingredients to the krewe if they like their music and dancing. Betsa Marsh photoA lad dressed for the chicken chase in Iowa. Betsa Marsh photoOne of the 2016 Mardi Gras queens waves to the Civic Center crowd during the Royal Gala in Lake Charles, LA. Betsa Marsh photoThe 2016 Miss Mardi Gras of SWLA, Kourtney Lynn LaVergne, promenades with Mayor Randy Roach of Lake Charles during the Royal Gala in Lake Charles, LA. Betsa Marsh photo Grand Marshal of the Krewe of Krewes Parade. Betsa Marsh photoThe krewe royalty steps out for the Royal Gala in Lake Charles. Betsa Marsh photo The King Cake rules at the Imperial Calcasieu Museum in Lake Charles. Betsa Marsh photo

Everyone dresses for the Krewe of Barkus Parade. Betsa Marsh photoIt's good to have encouragement as I toss beads along the Children's Parade route. Betsa Marsh photo

The fryers never cool down at Steamboat Bill's in Lake Charles. The restaurant fries everything from seafood to boudin sausage to alligator. Betsa Marsh photo 1910 Restaurant in Lake Charles brings a refined touch to Cajun country, with flaky grouper, marble potatoes, onion confit and cremini mushroom puree. Betsa Marsh photo Just when you think you can't face another slice of King Cake, 1910 Restaurant presents King Cake bread pudding, with royale custard and cinnamon-spiked icing. Betsa Marsh photo Ÿ

January 2017

ONNECTIONCThe

Fat Tuesday 2017 is on Tues., Feb. 28, 2017.

respectable underhand loop that most people stretching from the sidewalk can catch.

For sheer cuteness, it’s impossible to top the Children’s Parade and the dogs of the Mystical Krewe of Barkus Parade. Kids line up to catch beads and doubloons, candy and stuffed animals. One little guy stands quietly on the sidewalk and lets his T-shirt do the talking: “Let Go Some Beads.”

At Krewe of Barkus, canines from terriers to Great Danes strut to a Cajun beat. The Golden Nugget Casino and Hotel costumed their dogs as a showgirl and a true gold nugget, taking home the prize.

Noshing on Louisiana flavors—Festival food rules at Mardi Gras parades—cracklins, crawfish and funnel cakes. But sometimes it's good to step off the parade route and linger over a meal. Steamboat Bill’s never met a creature it couldn’t deep fry, from alligator to boudin sausage. But it also boils a mean pot of shrimp and crawfish, matched to a local Abita Turbodog beer. Several notches up the refinement scale, 1910 Restaurant scoops us a perfectly spiced crawfish bisque, followed by a flaky grouper with marble potatoes, onion confit and cremini mushroom puree. And just when you think you can’t face another bite of King Cake, the chef sends out his King Cake Bread Pudding, tossed in a gooey royale custard and crowned with rivulets of cinnamon. Never say never.

The cuteness factor flies off the charts when kids mix with the Krewe of Barkus Parade. Betsa Marsh photo

NEXT MONTH: The feasting continues on the run-up to Mardi Gras, with a sizzling gumbo cook-off. Will the zydeco music and two-step dance lessons even begin to counter the calories?

When You Go—Carnival season in Lake Charles, LA, will run from Jan.6–Feb. 28, 2017. Lake Charles, LA, 800-456-7952; v is i t lakechar les .org . Southwes t Louis iana Mardi Gras , swlamardigras.com.

Travel journalist Betsa Marsh has reported from more than 100 countries on seven continents. She is past president of the Society of American Travel Writers.

Dogs come in every size and color for the Krewe of Barkus Parade. Betsa Marsh photo

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ONNECTIONCPage 28 January 2017

CYNTHIA MACGREGOR

Remember When

See SAINT on page 23

St. Thomas AquinasFeast Day: November 1 REMEMBER this commercial jingle? “The

whole egg, the whole egg, the whole egg goes into Hellman’s real mayonnaise. Hellman’s is so good so many ways. ‘Cause Hellman’s is the whole egg mayonnaise.” REMEMBER My-T-Fine Pudding and Pie Filling and Royal Pudding. When did you get your first computer? I got mine in the mid-eighties—more than 30 years ago. Do you recall what a struggle it was to remember to hit the “1” key and not the “l” key (the way we had to on most typewriters) if you wanted to type the numeral for “one”? And do you remember the maneuver most

typewriters required if you wanted to type an exclamation point? You typed a period, hit the backspace, and typed an apostrophe. REMEMBER the radio show The Voice of Firestone? The opening theme song was “If I Could Tell You” and the closing theme…well, I never knew the title, but it began “And now each hour is sweeter, dear.” Other radio shows featuring music included The Telephone Hour and The Railroad Hour. REMEMBER Drene Shampoo? The brand sponsored Frances Langford and Don Ameche as the Bickersons, in a radio (later TV) show also known as The Bickersons, except during the show’s first season (1946-1947), when, with Drene as their sponsor, it was known as Drene Time. Alka-Seltzer had some pretty catchy jingles. REMEMBER “Down, down, down, the stomach through, Round, round, round the system, too. With Alka-Seltzer you’ll always say, Relief is just a swallow away” and, more or less to the tune of “Alouette,” “Alka-Seltzer, Speedy Alka-Seltzer, Fast relief from the mis’ries of a cold. When your stomach comes to grief, Alka-Seltzer for relief. Alka-Seltzer!”

Cynthia MacGregor is the author of more than 100 published books. She also does public speaking. Her website is CynthiaMacGregor.com.

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P a t r o n S a i n t o f s t u d e n t s a n d universities, St. Thomas Aquinas is the greatest theologian of all time and one of the few “Doctors of the Church.”

Thomas was born circa 1225 in the castle of Rocca Secca, whose ruins are still visible on a mountain crag in the town of Aquino, Sicily. His father Landulf was a knight, and his mother Theodora was of Norman descent. Before Thomas was born, a holy hermit predicted that Thomas would “enter the Order of Friars Preachers, become a great learner and

achieve unequaled sanctity.”Being the youngest of eight

children, it was expected that Thomas would study at the local Abbey of Monte Cassino with the Benedictine monks, which he entered at the age of five. He left at the age of 13, due to the political unrest of the times. He attended the University of Naples, where he studied arts and sciences for five years. There, he focused much of his studies on Aris tot le’s works, which was a launching point for his own exploration of philosophy. It was also there that he was received into the Order of Preachers (Dominican Order), at the age of 19.

Theodora was disappointed that Thomas chose an order whose vows were absolute poverty and an ascetic way of life, as she saw him destined to be the abbot of the Benedictine monks of Monte Cassino. She traveled to Naples to persuade him to return home, only to find that the friars brought him elsewhere

Saint of the Month

REV. SCOTT DONAHUE

Reprinted with permission from Franciscan Media. FranciscanMedia.org. You can sign up to receive a“Saint of the Day” delivered via email, Twitter, or the “Saint of the Day” app by visiting their website: saintoftheday.org.

so he could not be found. At Theodora’s request, Thomas’s older brothers, who were in the Emperor’s army in Tuscany, searched and found him in Siena. They kidnapped him, and locked him in the castle of Monte San Giovanni for two years. Although they tried to change his beliefs, he would not relinquish; and upon his release in 1245, Thomas went back to the Dominicans.

To earn his doctorate in Theology, Thomas studied in both Cologne and at the University of Paris under St. Albert the Great. As the holy hermit had predicted before his birth, Thomas was an exemplary scholar. Thomas’s modesty, however, led his classmates to think he was dim-witted. Thomas was a physically large man, which led the students to call him the “dumb ox.” Upon reading Thomas's thesis, St. Albert the Great proclaimed in his defense, “We call this young man a dumb ox, but his bellowing in doctrine will one day resound throughout the world.”

Thomas was ordained in 1250 in Cologne. He continued traveling frequently between Paris, Cologne and many towns in Italy to teach, preach and write his major theological dissertations. The medieval period saw a struggle to reconcile the relationship between theology (faith) and philosophy (reason). In his writings, Thomas addressed these issues, and many more theological discussions, as he expounded upon the Holy Scriptures and the writings of other great scholars.

Toward the end of his life, Thomas established a university in Naples. It was there in 1273, on the feast of St. Nicholas, that he received a revelation while celebrating Mass that so affected him, he didn't finish his last great work the Summae theologiae. When asked to complete his work, Thomas replied, “The end of my labors is come. All that I have written appears to be as so much straw after the things that have been revealed to me.”

Thomas died on March 7, 1274, in Lyon at the age of 50. Thomas was canonized in 1323 by Pope John the XXII; and on Jan. 28, 1368, the Dominicans moved his relics to the Cathedral of Saint-Sernin in Toulouse. His feast day was moved to this date as well in 1969, as his original feast day often occurs during the Lenten season.

St. Thomas Aquinas

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