N O V E M B E R 2 1 , 2 0 1 2

THE CHESHIRE HERALD, NOVEMBER 21, 2012Two

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E ntertaining is such a big part of the holiday season. Many folks

open their homes to friends and family to celebrate a time of giv-ing and togetherness. Holiday guests can show their apprecia-tion to the host and hostess for their hospitality with a thought-ful gift

A hostess gift can be as simple or as extravagant as your budget allows. Many people tend to gravitate toward a food-related gifts that can be served at the gathering of friends and family. But conventional etiquette sug-gests that hosts and hostesses are not obligated to serve the beverages or foods guests bring and should not feel ashamed to reserve them for their own pri-vate use. So guests may want to think outside the box when gift-ing holiday hosts this season. Here are some ideas to consider.

• Flavored dipping oils: Herb-infused oils lend a di� er-ent taste to prepared foods and

Give � anks To � e Holiday Host And Hostesscan be served with bread in lieu of butter. Pair a � avored oil with a loaf of gourmet bread and in-clude a decorative, shallow bowl that can be used for the oil.

• Wine caddy: � e number of restaurants that allow you to bring your own beverages has multiplied. Wine caddies and holders provide practical ways to transport a favorite vintage from home to the table.

• After-dinner treat: Put to-gether a basket of foods that can be served after dinner. A citrusy palate cleanser, like lemon-in-fused butter cookies, fresh fruit, and a sparkling beverage may � t the bill perfectly. Specialty stores often sell gift “towers” at this time of year that package together a variety of treats.

• Scented sugars: Oil isn’t the only condiment that can be in-fused with � avor. Purchase can-ning jars and � ll them with your favorite brand of granulated sugar. Add � avorings, such as cinnamon sticks, vanilla beans,

mint leaves, or hazelnuts. Tie a bow around the jar and present it as a thoughtful gift.

• Garden gift basket: Al-though the cold weather is here, a garden gift basket can still make a welcome gift. Include � ower seeds, fertilizer sticks, a garden trowel, a pair of garden-ing gloves and any other essen-tials you can think of.

• Spa gift certi� cate: Enter-taining is hard work and a host-ess may enjoy some time to re-

cuperate once the holidays have come and gone. A gift certi� cate for a facial or massage will pro-vide some pampering.

• Homemade treats: A hand-made gift can tell a host that you were thankful to be invited to an event. If you prepare a signature dish, whip it up and bring it along. It’s also easy to create some simple garnishes and package them in a decora-tive tin or jar. � ink homemade salsa or a homemade chocolate

ganache sauce.• Breakfast in bed: Enable

the host and hostess to sleep in the next day by having breakfast all ready to go. Put together a basket or tray with individual bottles of juice, packets of tea or instant co� ee, and some gour-met mu� ns or scones. Add a jar of jam and some small spread-ing knives.

Treat the hosts to something special as a token of your appre-ciation for their hospitality.

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T housands of people anxiously anticipate the arrival of winter.

Armed with gloves and boots, these winter enthusiasts can’t wait to frolic in the drifts of snow. Still, there are many oth-ers who would much prefer sipping tropical drinks on sun-kissed beaches to freezing weath-er and down-� lled coats.

Once the temperature begins to dip, fans of warmer weather may begin the anxious dance that is trying to � nd a winter travel excursion. While there are some deals to be had, the clever traveler is one who begins the process as early as possible.

According to Clem Bason, president of Hotwire Group, the winter season is ripe with travel deals. He o� ers that the � rst few weeks of December are the key times to get the cheapest fares all year long.

� is is not the only secret to winter travel. Follow these other

Get Away With � e Best Winter Travel Deals suggestions for saving on your next getaway.

Book early. If you know that each year you start to get antsy around the middle of win-ter, then plan annual vacations around this time. Make sure you request the time o� from work

and buy your tickets several

months before. Know peak travel dates.

� ere are certain times during the winter when you probably will pay a premium for travel. � e holiday season tends to be the most expensive time to trav-el during the winter. Be � exible with travel dates, and you could see your rate drop considerably if you travel just a day or two later.

Sign up for a hotel reward program. Chain hotels fre-quently o� er member incen-tives. By signing up for a rewards program, you can accrue travel

points that can be used toward hotel stays and other bene� ts. Being loyal to a particular ho-tel brand can help you collect points faster. Plus, some chains o� er nonadvertised deals specif-ically to their reward members.

� ink about booking a pack-age deal. Many resort properties partner with car rental compa-nies and airlines to put together packages. Packages may be less expensive overall than booking each individual element sepa-rately.

Look into alternative accommodations. When planning a vacation, many travelers turn to hotels for their accommodations.

However, there are other avenues for a� ordable

rooms. Websites like Vacation Rental By Owner (www.vrbo.com) enable individuals with rental homes, condominiums or timeshares to sublet their prop-erties to deal seekers. You may be able to � nd an a� ordable place at a fraction of the cost of comparable hotels in the area.

Consider a timeshare. If you travel at the same time each year and want a designated place to stay without hassle, timeshares could be the ideal situation. A timeshare is typically an apart-ment in a resort property that is jointly owned by people who use

it at di� erent times. Sometimes it is possible to trade timeshares among others so that you can vary or upgrade where you stay.

Still save with ski trips. If you’re not jetting o� to the trop-ics but in search of the perfect powder, land a deal by skiing at the beginning or end of the season. Also, keep track of the conditions at ski resorts. If the weather is questionable, you can probably book trips at a discount and avoid the crowds. If you like the atmosphere of a ski town but don’t really like to ski, book a trip prior to the � rst snowfall when you can enjoy the shops and the town without the hassle of fellow tourists.

Check with your credit card company about exclusive card-

member deals. Credit card companies can o� er special members-only deals on travel. What’s more, being a member of a warehouse store like Costco or BJs could entitle you to dis-count travel packages when booked through their own travel centers.

Be � exible. Some of the best deals to be had come when you can depart at a moment’s no-tice. If you’re not hampered by schedules, check out the last-minute o� erings of resorts and travel sites.

Wintertime is full of travel opportunities. Whether you’re escaping the cold or heading directly for a ski resort, employ some strategies for getting the best prices possible.

C R E AT I V E E V E N T S B Y B O N N I E

I'm here to assist you in choosing the perfect hors d'oeuvres, dinner,dessert and perhaps a holiday signature cocktail!

I will even help with décor, rentals and provide professional service sta�.Your party will have a touch of class!

Seatings at 8:00, 9:00 & 10:00 Performances at 8:30, 9:30 & 10:30

Savor a full hot breakfast in the Kingdom of the Sweets. Enjoy performances by

characters right out of The Nutcracker. Meet Clara, listen to her read the story, and

delight in boutique shopping at Clara’s Closet.

All proceeds will benefit this non-profit dance troupe

Sugar Plum Tea

All proceeds will benefi t this non-profi t dance troupe

Sunday, December 2, 2012Seatings at 12:00, 2:00 & 4:00 pm

Parks & Recreation Center • 559 S. Main StreetCheshire, CT

Tickets: $8.00 (10 & under), $12.00 (adults)

(At the door: $10.00 10 & under, $15 adults)

Limited Seating:Call for reservations and ticket information today!

Delight in a full afternoon tea service in the Kingdom of the Sweets.Enjoy boutique shopping at Clara’s Closet. Meet the Sugar Plum Fairy.

Listen to the story of The Nutcracker. Bring your favorite doll and dance with Clara!

Seatings at 8:00, 9:00 & 10:00 Performances at 8:30, 9:30 & 10:30

Savor a full hot breakfast in the Kingdom of the Sweets. Enjoy performances by

characters right out of The Nutcracker. Meet Clara, listen to her read the story, and

delight in boutique shopping at Clara’s Closet.

All proceeds will benefit this non-profit dance troupe

For information and tickets, call

203.699.TUTU (8888)

Seatings at 8:00, 9:00 & 10:00 Performances at 8:30, 9:30 & 10:30

Savor a full hot breakfast in the Kingdom of the Sweets. Enjoy performances by

characters right out of The Nutcracker. Meet Clara, listen to her read the story, and

delight in boutique shopping at Clara’s Closet.

All proceeds will benefit this non-profit dance troupe

THE CHESHIRE HERALD, NOVEMBER 21, 2012Four

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Ronald Angoff, MDNancy B. Brown, MDGregory Germain, MDDyan Griffi n, MDPaul Goldstein, MD

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Celebrating 50 years of partnering with our familiesin promoting quality care for your children

C harities, of course, ben-e� t signi� cantly from the generosity of do-

nors and volunteers, but the per-son providing the philanthropy also takes away something from the experience, and there actual-ly may be measurable emotional advantages to being charitable.

Helping others not only makes a person feel good, but it may also increase physical and emotional well-being. Several studies have indicated that be-ing generous has profound ef-fects on how a person thinks and feels. One such study from researchers at Cornell Univer-sity uncovered that volunteer-ing increases one’s energy, sense of mastery over life, and self-

Giving Has Psychological Bene� ts For Donorsesteem. It also promotes feel-ings of positivity, which may strengthen and enhance the im-mune system.

In 2008, Dr. Ellen Langer, a professor of psychology at Har-vard University, advocated for giving gifts and being generous, even in tough � nancial times.

“When you give a gift, it makes you feel generous, it makes you feel in control, it’s good for your self-esteem, and it’s good for the relationship,” says Langer.

Psychologist Robert Ornstein and physician David Sobel, au-thors of Healthy Pleasures, talk about a “helper’s high”—a sense of euphoria that volunteers ex-perience when helping others. It can be described as a sense of vitality and a “warm glow.” It has been compared to a runner’s

high and may be attributed to a release of endorphins.

Here are a few more health bene� ts that may result from being altruistic:

• an activation of emotions that are key to good health,

• lower stress levels,• longer periods of calm after

the generous act,• improved mood, and• a potentially longer life span.� ere are many ways to give

and experience these physical and psychological bene� ts. Vol-unteer at a hospital or hospice. Donate unused items, clothes, or cars. Read to children at a li-brary. Help care for animals at shelters. Donate supplies to a new teacher. Become a compan-ion to a senior citizen.

� is holiday season, help oth-ers and feel good in return.

Al Valerio/Cheshire HeraldBella Solimine, age 2-1/2, helps sort tuna � sh cans at the Cheshire Food Drive, which was held on Nov. 3 and 4. She was helping her parents, Mi-chael and Nicole, who are both longtime volunteers.

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Thursday December 6 ~ 6:00-9:00pmShop with: Lia Sophia, Mary Kay Cosmetics, Pampered Chef,

Scentsy Wickless Candles, Shaklee, Silpada, Tastefully Simple and more.Complimentary Chair Massages provided by Staff of In Touch Massage & Spa. Complimentary refreshments.

Admission is free but we are requesting one unwrapped Toys for Tots giftor non-perishable food items for our Cheshire Food Pantry.

A Holiday Shopping EventGirls’ Night Out

THE CHESHIRE HERALD, NOVEMBER 21, 2012 Five

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F amily gatherings are synonymous with the holiday season. Even

those spread out far and wide manage to come together at least once at the end of the year.

Family members who don’t live within driving distance of their hosts must plan an over-night stay. Lodging costs can be considerable during the holi-day season because hotels can quickly � ll to capacity. Holiday hosts who want to go the extra mile can invite guests to stay overnight at their homes. � ey can spend more time with hosts and won’t have to worry about � nding lodging they can a� ord.

� ough it’s a nice gesture to host overnight guests during the holiday season, it requires a little work on the part of the hosts, who must take time out of the often hectic holiday schedule to prepare their homes for guests. To ensure everything is ready and accommodating for over-night guests:

Plan Ahead And Prepare For Overnight GuestsTake inventory of household

linens. You may need to stock up on extra linens. If only one or two people will be staying overnight, you should be able to make due with what you have. However, if you’ll be hosting a second family for the holidays, whether it’s one night or a full week, then you will likely need to buy more linens, including bedding, pillows and blankets. Take inventory and make sure you have adequate bedding for each guest, as well as some extra bedding in case of emergency.

Discuss pet allergies. Holi-day hosts who have pets should discuss pet allergies with po-tential overnight guests well in advance of the season. If guests are allergic to your pets, then it might not be comfortable for them to stay overnight at your home. While most families would not want to shelter their pets on a holiday, doing so is an option but one that may not even be worth it. Pet hair and

dander around the house might be enough to trigger an allergic attack even when the pet isn’t in or around the home, so shelter-ing the pet may not be a solu-tion after all. Discuss this issue with prospective guests well in advance of the season so they have time to � nd a� ordable lodg-ing in the event that any of them do have a pet al-lergy.

Stock up on toi-letries. Toiletries are bound to run out if you’re hosting guests for the holidays. Be-fore guests arrive, stock up on these items, including toilet and facial tissue, hand soap, bath soap, shampoo and conditioner, toothpaste and extra toothbrushes in case guests forgot to pack their own. � ese items have no expiration date, so even if you end up buy-ing more than you need you can

always use them down the road when guests have long since re-turned home.

Clear the house of clut-ter. Clutter can make a home seem even more crowded when guests are staying overnight.

Clutter can accumulate anywhere in the house, from bathrooms to a liv-ing room to the kitchen. When hosting guests for the holidays, you will need all the space you can get, so clear the house of as much clutter as possible. Put all toys away and clear the common areas of items like shoes and

clothing that can make a space seem more cramped. Clear the dining room table and choose festive centerpieces that don’t take up much space.

Don’t be caught o� guard by a storm. If guests will be stay-ing multiple nights, it’s safe to assume everyone, hosts and guests included, will want to get out of the house, be it to

enjoy local holiday cel-ebrations or simply to

avoid cabin fever by getting some fresh

air. � e holiday season gets its fair share of in-

clement weather, so hosts shouldn’t be caught o�

guard by a snowstorm. Before guests arrive, stock up on items like a snow shovel, a snow blow-er, and salt or a de-icing product for walks and driveways.

Hosting guests for the holi-days is no small task. But hosts who prepare in advance can en-sure everyone makes the most of their time together.

THE CHESHIRE HERALD, NOVEMBER 21, 2012Six

M any people har-bor strong opin-ions with regard to

which type of Christmas tree to purchase. Some cannot live without a natural, freshly-cut Christmas tree, while others prefer the convenience of an arti� cial tree. � ose who insist on a natural tree might want to consider the following tips when buying one this holiday season.

Ask when the tree was cut down. Pre-cut trees may be cut down weeks before they’re sold. If you’re buying a precut tree, chances are the tree was cut down much earlier than you think. � is doesn’t mean the tree

won’t make it through the holi-day season, but a tree that was cut several weeks ago should have some of its bottom trunk removed before it’s placed in the stand, to make it easier for the tree to consume water. � is step likely isn’t necessary if the tree is cut down the same day you bring it home.

Have the tree shaken before taking it home. A tree shaker removes any debris or dead needles from the tree, which can save you the trouble of clean-ing up your car and your living room � oor later on.

Have the tree wrapped be-fore taking it home. A tree should also be wrapped in twine

before taking it home. � e twine should be tight enough to keep the tree’s branches from blow-ing in the wind when you attach the tree to the top of your ve-hicle. If possible, keep the tree wrapped in twine as you place it in the stand. � is makes the tree easier to control.

Choose the right location. When looking for the right place to set up your natural tree, choose a spot that’s cool and free of drafts. � e tree should not be placed near heat sources, in-cluding appliances, � replaces or vents, because such heat sources create a safety hazard and can make it di� cult for the tree to retain moisture. � ere should also be ample space between the top of the tree and the ceiling.

Place some covering on the ground beneath the tree. Even a freshly-cut natural tree will shed needles over the course of the holiday season. Before plac-ing the stand in the location you’ve chosen, put some type of covering, such as a tree bag, be-neath the stand so it’s easier to gather all those needles once the holiday season has ended.

Remember that natural trees are thirsty. � ose who have never had a natural Christmas tree might be surprised at just how thirsty they get. � e stand’s reservoir should never dip below the stump. If it does, you might be forced to cut a little more

o� the bottom of the trunk to ensure the tree will make it through the holiday season. � is is a huge hassle once the tree has been decorated, so be sure to check the reservoir at least once a day to maintain adequate water levels.

Keep � e Fresh In A Fresh-Cut Christmas Tree

Did You Know?� e Christmas tree at Rockefeller Center in New York

City draws thousands of tourists each year. � e tradition be-gan when construction workers building the Center decorat-ed a 20-foot-tall balsam � r tree on Christmas Eve in 1931, using strings of cranberries and tin cans. While there was no tree in 1932, the � rst o� cial tree was unveiled in 1933 in Rockefeller Plaza, and the lighting ceremony was broadcast over NBC Radio. � e 1933 tree, at 50 feet tall, dwarfed the 1931 tree. However, the 1933 tree paled in comparison to the 10-ton Norway Spruce displayed in 1999, which mea-sured 100-feet tall and remains the tallest tree ever erected at Rockefeller Center.

� e tradition of the Rockefeller Center tree continues to evolve to this day. LED bulbs that consume a fraction of the energy of incandescents are the lights of choice now. In ad-dition, in 2007, Rockefeller Center partnered with Habitat for Humanity, who used the tree for lumber for home con-struction after it was taken down.

ShopShop Local this HolidayLocal this Holiday

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Find us on Facebook!

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Gift Boxes andGift Baskets

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Handmade Chocolates Truffles Caramels S’Mores

THE CHESHIRE HERALD, NOVEMBER 21, 2012 Seven

T housands of people line the streets of Manhattan every year

to catch a glimpse of the bal-loons and performers marching in the Macy’s � anksgiving Day Parade. Millions more will tune in to watch it on television. � e Macy’s parade is intertwined with � anksgiving, making it

� anksgiving Day Parade Has A Rich Historyas much a part of the holiday as turkey and pumpkin pie.

Historians believe the parade was instituted by European immigrants who made up the majority of the retail giant’s em-ployees. In the 1920s, these now proud Americans wanted to celebrate with traditions similar to those in Europe, including a

parade down the streets. Ani-mals were borrowed from the Central Park Zoo, bands played, and marchers wore di� erent costumes.

In 1927, concern for children lining the parade route led pa-rade o� cials to replace live ani-mals with the signature helium balloons we now know and love.

A dragon and Felix the Cat were two of the � rst balloons. � e festivities continued to grow during the 1930s, when Santa was added to the parade’s list of participants. In 1933, he led the parade rather than closed it.

During World War II, the parade was put on hiatus, as the rubber and helium for the bal-

loons was donated to the war e� ort. � e parade resumed in 1945 and was televised only in New York.

� e 1947 � lm Miracle on 34th Street made the parade even more popular. NBC televised the parade nationwide the fol-lowing year, drawing viewers from all over the country.

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Daily Lunch & Dinner Specials

Italian Restaurant & Pizzeria150 Main St. •Cheshire

(Across from St. Bridget’s Church)

203-271-9143Wonderful selection of pasta dishes,

chicken, seafood, veal, steaks, fi let mignon, rack of lamb, and ribs. Fresh fi sh delivered daily.

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Happy Hour4:00-6:00

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The Victorian House Restaurant & Tavern

226 Maple Avenue Cheshire 203-272-5743 www.thevichouse.com

A legend & landmark for great food, fun and company for decades! Live entertainment on weekends! Karaoke every Saturday! Happy Hour 4-6 pm. Drink & Appetizer Specials 4-6 pm! Make your family reservations now for Easter and Mothers Day! Sign-up now for the Annual Vic House Open Golf Tournament to benefit the Wounded Warriors!

Two Great Restaurants - Both Nearby! Extensive Menus – Daily Lunch & Dinner Specials – Open 7 Days a Week

Monday Martini Madness – two for one Martinis

Tuesday – Half Price Bottles of Wine

Free Glass of Wine with pasta on Wednesday

Raw Bar open all day, every day!

Happy Hour specials Monday-Friday 3-6 pm

Watch for the patio grand re-opening in April!

K.T. Baxter s728 North Colony Rd

Wallingford 203-269-2800

’

Restaurant & Tavern226 Maple Ave., Cheshireª(203) 272-5743

www.thevichouse.com

Good FoodGood Friends, Good Times...

THE CHESHIRE HERALD, NOVEMBER 21, 2012Eight

AAA Projects Slight Increase In Holiday Travel

HOLIDAY DINING DES TINATIONS

$10 OFFThe Purchase

Of $50 Or MoreOne coupon per party/per table. Not to be combined

with any other offer or promotion. Must present coupon. Expires 12/31/2012

20 % OFF Your Holiday Office Party When booked by 12/5/12

Mon/Tues/Wed only

BookingHoliday PartiesHoliday Parties

A Little Tex -- A LOT of MexSeñor Pancho’s

280 Cheshire Rd. (Rt. 68), Prospect 203-758-7788

www.SenorPanchos.com

Enjoy a free bowl of queso with the purchase of any two entrees

Expires 12/31/12

FREE QUESO DIP BOWL

CH

CH

CH

“Converted 19th century Farmhouse with 3 stone fireplaces and large deck overlooking Sleeping Giant Golf Course”

Holiday Parties & Catering

On Sleeping Giant Golf Course • (203) 230-4640

25¢ Wings

NFL SUNDAY TICKETHAPPY HOURMon. - Fri. 4pm-7pm

Buy 1 AppetizerGet 1 FREE

DomesticPitchers$5

Make your Reservation now for Holiday Parties for 10-150 People

WAVERLY RESTAURANT286 Maple Avenue Cheshire

203-272-2441

HAPPY HOURBUFFET

Wed - Fri 4 PM - 7 PM

LUNCH HOURS Tues - Sun 11:30 AM - 5 PM

DINNER HOURS Tues - Sun 5 PM - 10 PM

SUNDAY BRUNCH All Day

In its annual � anksgiving Travel survey, AAA proj-ects 43.6 million Ameri-

cans will journey 50 miles or more from home during this holiday week, a seven-tenths of a percent (.7%) increase over last year. � is is the fourth consecu-tive year of increase since 2008 when � anksgiving travel fell by 25 percent. AAA de� nes the

holiday travel period from Nov. 21-25.

Of the 43.6 million folks who say they’ll travel this holiday:

• 90% or 39.1 million plan to hit the road by car, an increase of sixth-tenths of a percent (.6%);

• 7% or 3.14 million—a 1.7% decline—expect to � y; and

• Th e remaining 1.3 million will choose some other mode

of transportation, including rail, bus, or cruise ship.

Despite higher gas costs this year, auto travel continues to be the mode of choice because of its a� ordability, convenience,and � exibility. To o� set these higher gas costs, Americans plan to stay closer to home. According to survey highlights:

• 13.3% of New Englanders

are among the millions driving or � ying, with auto travel rising seven-tenths of a percent and air travel declining 1.6% compared to last year.

• Th is year’s round trips will average about 588 miles, com-pared to last year’s 706 miles;

• 75% will stay with family and friends;

• 45% say they’ll leave on

Wednesday, and 36% expect to return on Sunday. About a quar-ter said they’d return home on Monday; and

• Median spending expects to drop 10% to $498 compared to $554 last year.

AAA’s projections are based on forecasting by IHS Global Insight. Visit NewsRoom.AAA.com for the complete survey.

THE CHESHIRE HERALD, NOVEMBER 21, 2012 Nine

Visit www.facebook.com/Skin Care at the Waverly and ‘Like’ us on Facebook. Find us on Twitter@ElainesWaverly for our extra holiday specials this month.

Facebook.

24 Years of Spa ExcellenceCheshire's First and Foremost Day Spa

Our NEW offerings…

Skin Care at the Waverly is pleased to introduce Cinq Mõndes-spa Paris, body collection of ancient, phyto-aromatic beauty product Recipes and beauty treatment Rituals of the World for Men and Women!

Relax, find inner balance and well being with our MOROCCAN HAMMAM…an Ancient steam bath Ritual that uses seasonal, aroma-color therapy. Venture in a milky cloud of hot steam divinely fragranced with a seasonal recipe of Moroccan flowers and spices...

Holid

ay 20

12

CELEBRATE the SPACELEBRATE the SPA

Browse our Holiday Specials & Purchase Gift Certificates online at:

203-271-2662 . www.SkinCareAtTheWaverly.com

1475 Meriden-Wtby. Rd., Southington

(860) 621-1509

—Full Service Salon—

30%OffYour First

Service withTangela & Lisa

New Customers Only.

Come in and Meet Us

WALK-INS WELCOME

HOLIDAY PARTIESNEW YEARS RESERVATIONS

GIFT CARDS

Happy Holidays from your friends at Park Central Tavern

Live Music - Beer & Wine DinnersPrivate Parties - Special Events - Sunday BRUNCH

1640 Whitney Avenue, Hamden, CT 06517 - 203.287.8887www.ParkCentralTavern.com

P erhaps due to the in-crease in cable net-works focusing on

food, “foodies”—those with an appreciation and passion for cuisine—have grown in number in re-cent years, and holiday shop-pers with foodies on their lists have a host of poten-tial gift options at their disposal.

Cooking classes. Many foodies like to cook as well as eat. Some communi-ties o� er continuing education classes for various types of cui-sine and many retailers o� er day-long workshops and tast-ings— great ways for foodies to learn something new and meet fellow food a� cionados.

Specialty spices. Spices can make the di� erence between ordinary and unforgettable. So, instead of “standard” cinnamon, buy a Mexican or Vietnamese variety. Such specialty spices can add extra � avor to a meal while becoming the go-to seasoning for the home chef.

Tasteful Gifts Are Sure To Please Food FanaticsPressure cooker. Many food-

ies are fawning over pressure cooking, which can cut down on cooking times without sac-

ri� cing nutrition. Some recipes may take half the time to pre-

pare with a pres-sure cooker than they might with a more traditional

cooking method, an important time-saving element that’s

attractive to foodies who want to enjoy their favorite foods, but feel pressed for time on weeknights. And while pres-sure cookers employ steam to cook foods quickly, that steam also traps � avor and vitamins, whereas boiling can wash out � avor and nutrients.

Many foodies also laud pres-sure cookers for their calorie-cutting bene� ts. Pressure-cook-ing certain foods intensi� es � avor, allowing cooks to rely less on potentially unhealthy addi-tions such as salt or butter.

Serving dishes. Of course, many foodies want to share the fruits of their labors with friends

and family. For someone who loves throwing dinner parties, consider some serving dishes. � ey can range from casual (for the foodie who can’t wait to � re up the grill) to formal (for the gourmet foodie), so get a feel for your friend or family member’s

preferences before purchasing a set.

Cookbooks. � e ideal fall-back item for holiday shop-pers with a foodie on their gift list is a cookbook. Filled with recipes for dishes from their fa-vorite type of cuisine—Italian,

� ai, Cajun, etc.— a cookbook is sure to please. When gifting one, peruse a few of its recipes to determine if there are any special ingredients that appear throughout. If there are, pur-chase these ingredients and gift them as well.

OPEN DAILY, NOV. 23 - DEC. 24Mon. 12 pm - 5 pm; Tues. - Sun. 8 am - 5 pm

DIRECTIONS: Rte. 10 to Wallingford Rd. at Town Hall (opp. Congregational Church on the Cheshire Green;) 1 mile to Coleman Rd. on right, farm 1/2 mile on right

Please call for corrections at 203-317-2308 - after 5 pm call 203-317-2282

Ad#:1023712 Pub:RJ Date:11/22/07 Day:THU Size:2X3 Cust:LEAVENWORTH TREE FARM Last Edited By:JPASINSKI on 11/28/07 10:41 AM. Salesperson:322 Tag Line:TREE PAGE Color

Info:GREN 1023712 - Composite

LEAVENWORTH TREE FARM749 Coleman Rd., Cheshire, CT

(203) 272-2543CUT YOUR OWN

Wreaths, Garland and more!Large Selection of fresh-cut trees up to 14’

OPEN DAILY, NOV. 23 – DEC. 24Sat. & Sun. 8 am - 5 pm; Mon. 12 pm - 5 pm;

Tues.-Fri. 9 am - 5 pm

DIRECTIONS: Rte. 10 to Wallingford Rd. at Town Hall(opp. Congregational Church on the Cheshire Green; 1 mile to

Coleman Rd. on right, farm 1/2 mile on right)

1023712

CHRISTMAS TREES

749 Coleman Rd., Cheshire, CT(203) 272-2543

CUT YOUR OWN

LEAVENWORTH TREE FARM

CHRISTMAS TREESLarge Selection of Trees 10 to 14 Feet

Come Join The Fun! Come Join The Fun!

For Information or to Sign Up Call 203.757.4676 o r Go Online at sevenangelstheatre.org

Located in historic Hamilton Park Pavilion, 1 Plank Road, Waterbury, CT Minutes off I-84 Free Parking

Looking for a Wonderful Holiday Gi ft?   Seven Angels Theatre

G IFT C ERTIFICATES G IFT C ERTIFICATES are the perfect choice!

Any Den omination! G ood For All Shows!

Can be used for Comedy Nights, Mainstage Theatre, Children’s Theatre,

Music Nights or Stage II Productions. Call the box office for details or to purchase.

Your Profession al Th eatre Your Profession al Th eatre

THE CHESHIRE HERALD, NOVEMBER 21, 2012Ten

Beautiful Homes Beautiful Homes Begin with Ceramic Tile... Begin with Ceramic Tile... Complete Service from Design to Installation

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V isit Our Large Showroom... V isit Our Large Showroom... 625 Wolcott St., WTBY 203 757-4100

Call for Hours CLOSED

SUN & MON of Waterbury

Anthony J. Daddona, Owner

Dirty or Stained Grout

W E C AN C LEAN I T !

McManis Pinot Noir ........................... $9.99Gnarley Head Red Blend ................... $9.99Clos DuBois Chardonnay ............... $10.99Duboeuf Beaujolais Nouveau ............ $8.99Yellow Tail All Types 1.5 L ............... $11.99Beringer California All Types 1.5 L .... $10.99Old New England Egg Nog ................ $9.99Bogle Petite Sirah ............................ $10.99Relax Riesling 1.5L .......................... $18.99Cup Cake Wines ................................. $9.99Organic Wines Sulfite Free

CHESHIRE PACKAGE STORE153 Highland Ave. Maplecroft Plaza • Cheshire • 203-272-9393

I WOULD LIKE TO THANK ALL OUR ACTIVE & VETERAN SERVICE

MEN & WOMEN FOR DEFENDING OUR FREEDOM.

John Harris & Owner, Bob Brown

In Our 27th Year!As always, our friendly service

and competitive prices. Some samples of our

Thanksgiving selections.

203-269-9495 571 CHURCH ST., RT 68 • YALESVILLE, CT 06492

HOURS: MON.-FRI. 9-6; SAT. 9-1

YALESVILLELAWN & GARDEN CENTER

WINTER SAVINGS

SnowBlowers

All Units Fully Assembled, Running & Adjusted

by Toroand Ariens

Catering For A Crowd? Do It Yourself And SaveSpecial events—holidays,

birthdays or everyday get-togethers—gener-

ally will require you to provide guests with some sort of meal. With the right menu, budget, and a few assistants, anyone can self-cater a party.

� ere are many reasons to ca-ter your own event. Perhaps you desire ethnic or regional foods not readily available. Maybe your venue cannot accommo-date the number of people you desired. Generally, however, people choose to self-cater to save money. Hiring a caterer may cost in excess of $30 per person. You can typically cut your costs in half by doing it yourself with the right planning.

1. Decide on a time. Hosting a party in between meal times is a great way to reduce the amount of food you will need to provide. Chances are if you schedule your party at 3 p.m. guests will not be as hungry and won’t need as much food.

2. Set an acceptable invite limit. A home kitchen is gener-ally large enough to accommo-date cooking for 60 to 100 peo-ple. If you plan to invite more,

you may not have the room and will need to rent out commercial space. Splitting up the cooking between two kitchens (for ex-ample, a relative or friend who wants to help) can stretch the invite number a little further.

3. Decide on type of service. Before selecting a menu, decide on the serving method: cock-tail reception, bu� et, sit down individual service, or sit down family style. Bu� ets are gener-ally easier to manage. However, you may need to have more food than if you serve individually. Dinners are the most expensive events to cater, so cocktails and hors d’oeuvres could be better if money is limited.

4. Plan the menu. It’s best to choose menu items that you have made before, as now is not the time to try new recipes. � ink about foods that can be stretched to feed a crowd that will be relatively inexpensive per plate. For example, o� er-ing guests individual steaks is far more expensive than cook-ing a roast beef that is sliced and served. Pasta, rice and po-tato dishes are � lling and can be made in quantity. Remember to

factor in at least one item that vegetarians can enjoy. Salads and vegetable dishes can serve to supplement meals, but gen-erally are not as well received as other fare.

5. How much food? It takes about 120 servings to feed 100 people. � at’s because you want to have extra food on hand for bigger eaters. � ose who serve themselves in bu� et lines tend to take larger portions than if portions are served by a bu� et server. Teenagers (even girls) tend to eat more than adults, too. When serving beef and a second meat, such as chicken or pork, on a bu� et, allow for 5 ounces ready-to-eat beef plus 3 ounces ready-to-eat second meat for each person. � ere-fore, you’ll need roughly 50

pounds of your � rst meat, and 25 pounds of your second meat to feed 100 people, if you allot extra for big eaters. Plan for 15 to 20 two-liter bottles of soda for beverages or the equivalent in punch or iced tea.

6. Purchase the extras. You will need cha� ng dishes, serving spoons, cups, dishes, napkins, � atware, and more to host your event.

2 cups per person for a 3-hour party (200 cups)

3 napkins per person (300 napkins)

2 plates per person (200 plates)

3 sets of � atware per person (300 forks, spoons, knives)

1 sheet cake, which can gen-erally serve all of your guests

7. Set up. Be sure to arrive at

your venue or ensure your home is ready well in advance of the party. Light sternos and set food in cha� ng dishes to heat 1 to 2 hours before you plan to serve food. No one wants to eat cold food. Di� erent “stations” make serving easier. For example, a bu� et line, a beverage line and a dessert line. If you plan to serve alcoholic beverages, hire a bar-tender. � is way he or she can moderate serving sizes and en-sure no one over-indulges.

8. Hire additional help. It may be worth the extra expense to hire servers for your party, or individuals who can help with clean-up. � is way you have a chance to mingle with your guests instead of spending the duration of the party in the kitchen.

THE CHESHIRE HERALD, NOVEMBER 21, 2012 Eleven

Look hot. Stay warm.Look hot. Stay warm.

2969 Whitney Ave, 2nd fl. | Hamden |203.230.4847 | M-Sa 9 - 5 www.preziosofurs.com

2969 Whitney Ave, 2nd fl. | Hamden |203.230.4847 | M-Sa 9 - 5 www.preziosofurs.com

• Furs- Sheared Minks, Beavers, and more • Shearlings • Leathers • Top Quality Pre-Owned Furs• Accessories

• HOLIDAY SALE GOING ON NOW! UP TO 50% OFF SELECT ITEMS

• Furs- Sheared Minks, Beavers, and more • Shearlings • Leathers • Top Quality Pre-Owned Furs• Accessories

• HOLIDAY SALE GOING ON NOW! UP TO 50% OFF SELECT ITEMS

CHRISTMAS TREESand WREATHS

Broken Arrow NurseryHamden

Cut-Your-Own-Tree13 Broken Arrow Rd.680 Evergreen Ave.

66th year (203)288-1026Open Daily Nov. 23rd - Dec. 24th

brokenarrownursery.com

Options and RatesPlease pay one of the following amounts:

Mailed Subscription:Print Edition - Inside New Haven County $30/yrPrint Edition - Outside New Haven County $35/yr (Multiple addresses must pay this rate)

Online Access Only:E-Edition (no printed copy) $20/yr

$30/yr$30/yr$35/yr$35/yr

(Multiple addresses must pay this rate)(Multiple addresses must pay this rate)

Call us at

203-272-5316 or Purchase online at

www.cheshireherald.com

Holiday into aNew Subscription withThe Cheshire Herald

Name:Address:City:State:Zip Code: Phone Number: Amount PaidMethod of PaymentCredit Card No. Exp. Date:

Please return coupon to: The Cheshire Herald, P.O. Box 247Cheshire, CT 06410 or subscribe online at www.cheshireherald.com

Check Visa M/C Discover

F ood cooked for the holidays is often enough to feed an

army. Too often, hosts and host-esses prepare much too much food, only to � nd themselves left with a refrigerator full of leftovers when guests don’t eat as much as hosts had expected.

Putting leftovers to good use can take a little ingenuity to dis-guise the reality that you’re eat-ing turkey or ham for the third consecutive night. All it may take is a little inspiration to cre-ate delicious meals with repur-posed holiday foods.

� e � rst thing to keep in mind when using leftovers is food safety. Any food remaining after the holiday meal should be packed into storage contain-ers and refrigerated or frozen no more than 2 hours after the

Turn � ose Leftovers Into Money-Saving Mealsmeal has ended. � is ensures that bacteria are not able to pro-liferate in the food and cause foodborne illnesses. Choose shallow containers, which will enable the food to chill more uniformly and not create warm-er spots that take longer to reach a safe storage temperature. Do not save any foods that have remained at room temperature for too long or seem question-able, especially dairy products. It is advisable to discard leftovers (even if refrigerated) after 4 days. Use it or lose it!

Now that leftovers are prop-erly stored, you can think up some creative menu ideas for using them in the next few days.

• Turn stuffi ng into croquettes or burgers by mixing chopped turkey with stu� ng or adding a new meat to the equation, like

sausage.• Dice ham and

potatoes and add to the morning helping of eggs for a country-style omelette.

• Promptly boil the turkey carcass to make homemade stock for soups and stews.

• Turn leftover mashed pota-toes into a creamy potato soup, with the addition of cream, ba-con and scallions.

• Use cranberry sauce in place of butter on bagels or toast.

• Mash up leftover sweet po-tatoes and bake into a moist and delicious sweet potato loaf bread.

• Create open-faced sand-wiches for lunch by layering ham or turkey, stu� ng, cran-berry sauce and gravy on top of a thick slice of bread.

• Diced meats, vegetables and onion can be added to a batter of pancake mix and turned into an easy quiche.

• Host Mexican night and use leftover turkey meat to make spicy fajitas, complete with sour cream and salsa.

• Use stale bread to make homemade croutons for salad or use in a bread pudding recipe.

• Add cranberry sauce to boxed mu� n mix for a tart treat.

• Turn leftover holiday meats into an Asian stir-fry with the addition of water chestnuts,

bean sprouts, soy sauce, and mixed vegetables.

• Grind meats to make a hearty meat loaf.

• Make leftover potatoes into hash browns.

• Cube leftover cake and serve on skewers and fruit for dipping into chocolate fondue.

• Use pie crust and small ra-mekins to turn turkey or ham into savory pot pies.

� ere are so many ideas for using leftover holiday foods this season. Experiment with � avors your family will enjoy.

S ocial media has made it easier for charities to share mission state-

ments, messages, and calls for volunteers or donations. Con-sider that:

• One in every nine people worldwide is on Facebook.

• Users spend 700 billion minutes per month on Face-book.

• YouTube has 450 million unique users who visit every month. � e site also boasts 92 billion page views per month.

• Twitter handles around 190 million tweets per day.

• Google+ was the fastest so-

cial network to reach 10 million, doing so in just 16 days.

• During an average 20-min-ute period registered in 2010 on Facebook, there were 580,000 wall posts, 2,716,000 photos uploaded and 10,208,000 com-ments posted.

Social media is an e� ective and low-cost method for solic-iting people for volunteerism and fundraising. People turn to social media sites to � nd out information about the e� orts of charitable organizations or to hear more from people who bene� ted from an organization’s services or actions.

Charities can use social net-works to connect with users with real stories, conversations, and interactions. � is personal appeal type of outreach may be one of the most e� ective ways charities put social media to use.

Social Media Boosts Philanthropy

THE CHESHIRE HERALD, NOVEMBER 21, 2012Twelve