Fall Makes the Scene!!!!

A personal message from Kimberly...

Welcome to the FAll edition of our Newsletter.


I hope you find this month's feature article on green cleaning with HEPA vacuums to be helpful.


I am always looking for money saving tips to share with you.


As always, your feedback is appreciated. Feel free to contact me anytime with your ideas, or questions.

Kimberly Fogle  972-365-6965

Green Cleaning With HEPA Vacuums
by Lee Harris

Green cleaning has become a large part of the commercial [and residential] cleaning industry. Green cleaning is not only effective at producing a cleaner chemical free environment but also can create a more hospitable work or living environment. Air quality is an important part of green cleaning making the vacuum cleaner important for dust and allergen filtration.

Dust and particles are heavier than air making them settle on surfaces and compound over time. Dusting has been an excepted method of removing dust and particles from an environment but utilizing a vacuum cleaner is much more thorough and effective. HEPA vacuum cleaners can remove up to 99.9 percent of particles from the air that measure over 1 micron. Vacuum cleaners actually filter the dust through a filtration system whereas dusting can propel particles back into to air.

The best type of vacuum cleaner for cleaning green facilities are HEPA vacuum cleaners. 'HEPA filter' stands for High Efficiency Particulate Air filter. HEPA filters use tiny glass fibers to remove particles from the air. As a HEPA filter in a vacuum gets dirty it becomes more efficient gradually letting only smaller particles escape the exhaust until the filter becomes totally clogged. It is important to change HEPA filters on vacuum cleaners regularly to let the vacuum motor work at maximum efficiency and prevent premature burnout.

HEPA filtration standards are regulated by such agencies as the CDC, OSHA and the EPA and a vacuum cleaner has to meet their requirements to be fully deemed a tru HEPA vacuum cleaner. HEPA filters were first developed in World War II for cleaning of sensitive military areas but have evolved over the years to become part of everyday life. Another important part of green vacuum cleaning is noise level.

Green cleaning buildings require that vacuum cleaner makes a noise below seventy decibels [though home versions are not subject to this rule]. It is believed that vacuum cleaners that are quieter than seventy decibels do not disturb occupants as much and create a more serene environment. Making a vacuum cleaner perform with a noise level quieter than seventy decibels can be achieved with baffling and filtration. The major drawbacks to this method of noise suppression are the effects of reduction in power and lack of air flow through the motor system making the vacuum cleaner less powerful. The solution to this problem is the utilization of HEPA filtration to clean the air and suppress the vacuum motor noise.

Green cleaning vacuum cleaners come in many styles and can fit many uses.

Upright vacuum cleaners can be fitted with HEPA filters to fit the green cleaning standards of a building or facility. Backpack vacuum cleaners are usually fitted with an external filter to fit these requirements and can either be purchased as HEPA units can be modified to HEPA clean air standards.

The newest addition to HEPA and green vacuuming is the addition of HEPA wet dry vacuums which can be useful in the task of construction cleaning of green buildings. These HEPA wet dry units can pickup wet dry and then be quickly converted into a HEPA vacuum for on-the-spot cleaning.


December is in the Wintery seasons, for Fall festivals

and all things cool and crisp.

Check out our list of local area Fairs and Fall  and Historical Traditions.

Now,  is also a great month to assess your housing needs,

take advantage of the GREAT SELECTION OF HOMES & LOW RATES!!!

and low, low mortgage rates.

Are you lost in the tall grass house hunting

or selling your home?

Bring your basket to us.

 We'll fill it with expertise,

up-to-date market knowledge

and professional service!


Great news for First-time home buyers and those

looking to refinance!

Mortgage Rates

continue to hover at historic lows.

Call or E-Mail for service as sweet as fresh Crisp Fall air!



We'd like to take this opportunity to acknowledge someone

really special, YOU!

YOU are the referral lifeblood of our business

and bring worth to our vocation by

thinking of us,

 when you or someone you know has a

 housing need.

Please accept this greeting along with our


a personal Thank You if you will,

straight from the heart!

Have a Fantastic Fall Winter



Clear Your Mind
Productivity Will Follow

How many times have you experienced a brilliant revelation while in the middle


of something else? Ten minutes later, you go to retrieve it, and it's gone.


Or you have a task that you know you must complete, perhaps a phone call at work,


 but other items keep popping up. The day ends, you pull into your driveway,


and realize that you never made that call.

Years ago, George A. Miller wrote an article for The Psychological Review in


 which he suggested that the number of items a person can keep in their short-term memory


 is approximately seven, plus or minus two. With everything going on in the world


 around us, it's no wonder that we forget so many things.

What's the solution? Write it down!


 Productivity expert David Allen* believes that you should avoid having the same


thought more than once, unless you enjoy that particular thought.


Our minds are prone to remember items that happened recently or which contain


emotional content. Given the choice, we would probably prefer more selective


 criteria, especially considering the space constraints of our short-term memory.


By writing notes, you free your mind to do more productive things such as coming


 up with innovative new ideas or analyzing existing data.

Allen has also observed that as adults, we often experience ideas somewhere other


than where they're to be implemented. Perhaps you've been discussing something


with a client, and you have an additional thought while standing in line at the grocery.


The reverse can also happen, where you remember that you are out of milk while


you're in the middle of a meeting. By writing these thoughts down when you have


 them, you'll ensure that they'll be acted upon when the opportunity arises.

How should you begin this process? Stock up on working pens, pads of paper,


 and a location to place these notes at work, at home, and when you're traveling


in between the two. The only thing worse than forgetting an idea is writing it down


and losing the note, which doubles your anxiety. You're wondering where the note


 went, prompting fears that other notes have been lost, and you're trying to retrieve


an idea which you've already placed in your mental recycle bin.


 (This bin is emptied regularly, unlike the one on your PC's desktop!)

By documenting your ideas, you will achieve a clear mind and be ready to face even


larger challenges.




We can only create our lives from this present moment in time.


 I think most of us are aware of this, yet so many live in the past,


 unwilling to forgive, or in the future, afraid of what is around


 the corner. If you are still looking for a New Season resolution


 why not start by forgiving everyone for everything they have ever


 done to you, and start off by forgiving yourself for anything


you may regret.

Whenever we refuse to forgive either ourselves


or others we are living in the past, and this living


 in the past is precisely what keeps us from creating


 our future. Haven’t we all done things that we


 wish we had not? Maybe it was something mean


 or just stupid. It is time to move on as we begin


 another new year.

We all have a clean slate, not only every new year,


 but every day, to create our lives.


 We must begin by getting ourselves out of the past


 and out of the future.


Forgiving our parents, children, bosses, spouses,


 our government, the economy, ourselves, etc.


 is a wonderful way to get our lives on track again.


 How about it?


 Can we all add forgiveness to our list of resolutions?


 Believe me, it really feels good!!!


 This is one of the happiness keys 

How are you feeling about your future as this New Year rolls in?


 Does the constant negative barrage of the news media


 or even your friends leave you frightened and


insecure of what may be around the corner?


Does this fear of money, your health, your relationships,


 terrorism, etc. affect your well being in the present moment?


 NOW, yes right NOW, is the perfect time for us all


 to take control of our thoughts, emotions, words,


and actions and begin loving our life experience


and manifesting our dreams.

Whenever the student asks, the teachers always arrive.


 I had yet another wonderful example of how this works just yesterday.


 I began writing this month’s newsletter a few days prior to January 1ST.


 I chose the subject matter of “being in the now” and wrote a couple of paragraphs

 with the idea of completing it later in the week.


 The day I began writing this piece my wife Julie


was visiting a friend who handed her a movie DVD


 he thought she and I might enjoy together.


That evening, Julie and I totally enjoyed watching


“Peaceful Warrior” starring Nick Nolte. What was


 the topic of the movie?


That’s right, you guessed correctly. It was all about


being happy in the present moment in order to live


 one’s life to the fullest! Was it just coincidence that


 this movie came to me at precisely the time I am


writing on the same subject, of course not? It was just


 the information I was silently asking for to complete


 this month’s newsletter.


 Do you want to learn how to be happy and live in


the present moment in order to enjoy life to the fullest?


 Just start asking and your teachers will arrive.


 I would love to be one of them.

Here is what I would like to share for now.


We all have our very unique picture of the life we


 desire and this life will be created by our actions,


our thoughts, our emotions, our words,


our self-love, and the balancing of our male and female energies.


 Our life is intended to be all about free will and free choice.


 When we are in a place of fear, jealousy, anger, helplessness,


 or revenge it is practically impossible to create a


joyous life experience. As human beings we have


control of the present moment, and how we use it


to think, feel, and act.


 Author Eckhart Tolle in his recent book states that


 in every moment of our lives we must be in a place

of enthusiasm, appreciation, or acceptance. Once here,


 the power to create with free will exists.


One of the biggest factors keeping us away from the


 present and in the past or future is lack of faith.


 Faith is simply believing in something we cannot prove.


 We cannot prove today what our future will bring,


 but we can have faith that all we desire is on the way.


 Faith cannot co-exist with fear and lack of forgiveness.


As we begin the New Season, many of us are getting


a wonderful new life test as our economic crisis may


 be causing a great deal of personal upset. We are


learning that joy, happiness, and inner growth must


 replace the negative emotional dominance of materialism.


 Eliminating fear and loving our life’s journey begins


with being in the present with self-love, and this can be

learned and practiced. This will be the basis of my message


 going forward. Want to learn more and have me speak or


 do a workshop with your group? 


Our wake-up call has arrived!!!


There are no victims, and it is all about self-responsibility.


 Ask your questions, learn to love the present moment,


 have faith, and the teachers and answers will come


 streaming to you. 

Happy 2012 to all!!

With love and appreciation,





Seasoned Roast Turkey

This gorgeous turkey is seasoned with nine spices for flavor impact. Note that it also releases lots of delectable drippings for some dynamite gravy.


  • 1 (12- to 14-pound) fresh or frozen turkey, thawed
  • 1 tablespoon salt
  • 2 teaspoons seasoned salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon ground red pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground ginger
  • 2 tablespoons butter or margarine, softened
  • 1 cup water
  • Garnishes: kumquats, fresh sage, fresh rosemary


Remove giblets and neck from turkey; reserve for making Giblet Gravy, if desired. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in a greased broiler pan. Combine salt and next 8 ingredients. Using fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub about one-third of seasonings under skin. Rub skin with softened butter; rub with remaining seasonings. Tie legs together with heavy string, or tuck under flap of skin. Lift wing tips up and over back; tuck under turkey.

Add water to pan. Cover turkey with aluminum foil. Bake at 325° for 3 to 3 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 180°, uncovering turkey after 2 hours. Transfer turkey to a serving platter, reserving pan drippings for gravy. Let turkey stand 15 minutes before carving. Garnish, if desired.

Tip: If you buy a frozen bird, remember to allow about 3 days for a 12- to 14-pound turkey to thaw in the refrigerator.

Giblet Gravy

If you often wish you had more gravy left after a holiday meal, this recipe is for you. A long-simmering broth and pan drippings contribute rich flavor to this abundant gravy that's not overly thick.


  • Neck and giblets reserved from turkey
  • 4 cups water
  • 1 celery rib with leaves, cut into pieces
  • 1 onion, quartered
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside.

Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated.

Cornbread-Biscuit Dressing

This simple Old South dressing is a no-egg recipe, so it's slightly crumbly. We liked it smothered in Giblet Gravy. Make Ahead.


  • 4 cups biscuit crumbs (see shortcut below)
  • 4 cups cornbread crumbs
  • 6 celery ribs, chopped
  • 1 large onion, chopped
  • 1/3 cup butter or margarine, melted
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 1/2 cups chicken or turkey broth
  • 1/2 cup milk

Spread biscuit and cornbread crumbs in an ungreased pan. Bake at 300° for 15 minutes or until crumbs are toasted, stirring twice.

Sauté celery and onion in butter in a large skillet over medium-high heat until tender. Remove from heat. Combine sauteed mixture, toasted crumbs, parsley, and next 3 ingredients. Stir in broth and milk. Spoon dressing into a greased 13â?? x 9â?? pan. Bake, uncovered, at 350° for 1 hour or until browned.

Shortcut Solution: Six frozen biscuits, baked, or six fast-food biscuits will give you 4 cups crumbs. We tested with Pillsbury frozen biscuits and Pioneer cornbread mix. You could also use frozen baked cornbread and warm it in the microwave oven before crumbling. Or buy cornbread from a cafeteria or deli.

Make Ahead: Spoon prepared dressing into pan; cover and chill overnight. Bake, uncovered, at 350° for 1 hour. Let stand at room temperature until almost serving time. Just before serving, reheat at 350° for 10 to 12 minutes.

Green Peas and Baby Limas with Pine Nuts

Tender lima beans and petite peas cooked in chicken broth are even better with fresh rosemary and toasted pine nuts. And there's no need to thaw the peas or beans before cooking.


  • 1 (14-ounce) can chicken broth
  • 1 (10-ounce) package frozen baby lima beans
  • 4 1/2 cups frozen petite peas (1 1/2 [16-ounce] packages)
  • 1/2 teaspoon sugar
  • 3/4 cup pine nuts
  • 2 tablespoons butter or margarine, melted
  • 3 green onions, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter or margarine

Bring broth to a boil in a saucepan; add lima beans. Return to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Stir in peas and 1/2 teaspoon sugar; cook 2 minutes. Drain.

Sauté pine nuts in 2 tablespoons butter in a large skillet over medium heat until golden. Add bean mixture, green onions, and next 3 ingredients; cook 1 minute or until thoroughly heated. Stir in remaining 3 tablespoons butter until melted.

Gingersnap Sweet Potatoes

A crisp gingersnap topping earns this Southern sweet potato casserole high marks. Purchase crisp gingersnap cookies rather than the soft variety for making the streusel.


  • 6 sweet potatoes (4 pounds)
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup butter or margarine, melted
  • 1/3 cup half-and-half
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold butter or margarine, cut into pieces
  • 32 coarsely crushed gingersnap cookies (we tested with Nabisco)


Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.

Combine mashed sweet potato, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart or 13" x 9" baking dish.

Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.

Make Ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave at HIGH 10 minutes or until hot. Prepare streusel, and sprinkle over filling. Bake, uncovered, at 350° for 20 minutes or until streusel is lightly browned.

Cranberry-Kumquat Relish

Kumquats add a citrus surprise to this favorite holiday sauce that you can make up to a week ahead.


  • 1 (16-ounce) can whole-berry cranberry sauce
  • 1 cup finely chopped kumquats (about 18)
  • 6 tablespoons sugar
  • 3 tablespoons coarse-grained mustard

Combine all ingredients in a saucepan over medium heat. Bring to a boil and cook, stirring often, 2 minutes or until sugar dissolves. Remove from heat. Cover and chill.

Holiday Lane Cake

We've made this fancy Southern cake doable for anybody. The shortcut? Cake mix and frosting mix. You're just in charge of the gooey filling and baking the cake, of course.


  • 1 (18.25-ounce) package white cake mix (we tested with Duncan Hines)
  • 3 large eggs
  • 1 1/4 cups milk
  • 1/4 cup vegetable oil
  • Raisin-Nut Filling
  • 1 (7.2-ounce) package fluffy white frosting mix (we tested with Betty Crocker)
  • 1/2 cup boiling water
  • Garnish: maraschino cherries with stems


Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Pour batter into 3 greased and floured 8 round cakepans. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Wrap cake layers in nonstick aluminum foil and freeze 30 minutes. (This step aids in frosting the finished product.)

Unwrap layers. Spread Raisin-Nut Filling between layers, reserving about 1 1/3 cups for top of cake.

Beat frosting mix and 1/2 cup boiling water at low speed 30 seconds. Scrape down sides of bowl; beat at high speed 5 to 7 minutes or until stiff peaks form. Spread frosting on sides of cake. Spread reserved filling on top of cake. Let stand at least 1 hour before serving. Garnish, if desired.







If you have questions about home sales or values in your neighborhood we're just a phone call or E-Mail away. If you're not in the market. We're here when you need us!


Top 20 Winner: Best Use of Color Indoors

Mixed vintage furnishings and accents with new pieces in home and then used hefty doses of bold color to tie the look together. Susan Won Top prize in the Best Use of Color Indoors category of Better Homes and Gardens' Top 20 Home Improvement Contest.

Bring a Room Alive with Color

This bright and colorful living room features a simple combo of just two colors: green and gold. The warm palette is a perfect complement to Susan's interesting mix of old and new furnishings. "I'm not real strict about eras," she says. "If I like something, I try to incorporate it. The colors and fabrics pull everything together and make it all work." The armchairs, which belonged to Susan's mother, were re-covered to match the decor. The window treatment is embellished with holiday ornaments hung from ribbon.

Foster an Eye for DIY Details

A talented seamstress, Susan made all of the pillows and curtains in her living room. The pillow in the foreground includes interesting details, which Susan often adds to her projects. "I collect vintage buttons and I thought they were interesting enough to add to that pillow," she says. "I use a lot of knickknacks on my pillows and drapes."

Show It Off

After searching flea markets and garage sales for 20 years, Susan has amassed a colossal collection of colorful dinnerware. "Unfortunately, I have cupboards full of it," she laughs. She keeps a rotating display of her treasures in the kitchen in a custom shelf she had built to match an antique sideboard.

Collect with Nonchalance

Although her collection includes some familiar names, such as Fiestaware, Susan says she chooses pieces for their color, not their pedigree.

Pick What You Like

This mix-and-match collection of dinnerware includes dumpster finds, hand-me-downs, and gifts, such as these vintage rooster salt-and-pepper shakers.

Find Color Cues

The kitchen nook is filled with a large window seat and an antique table and chairs, which Susan found at an estate sale. "I liked the character and color of it" she says. "Also, I knew the family that owned it so I had a sentimental attachment." A colorful collection of dinnerware (on display elsewhere in the kitchen) inspired the room's citrus hues.

Remodel with Purpose

In her effort to make her new home feel as old as its historic neighborhood, Susan added wainscoting, moldings, and a vintage-looking utility sink to the guest bathroom. She added shots of yellow, which pop against the woodwork. "I like warm colors, but I also like the crispness of white accents."

Add Flowers and Tchotchkes

Tulips add color and life to the kitchen table. "I grow and love flowers so I try to keep them on display -- when my cats aren't eating them," Susan jokes. The vintage salt-and-pepper shakers are part of a collection that includes items chosen for their color and character.

Bedroom Decorating Secrets
Source: My Home Ideas/www.MyHomeIdeas.com

Get inspiration from these six bedrooms and transform your space into a place of peaceful refuge.

Bedrooms Galore
Photo: Mali Azima

It wasn't so long ago that the last room to be tackled in any interior makeover was the bedroom. Not so anymore. Check out six different bedrooms with six different styles. You're sure to find one to suit every family member.

Florida Blues
Photo: Pieter Estersohn

With a refreshing color palette and sharp details, T. Keller Donovan, a designer based in New York and Miami Beach, transformed this master suite into a cool, comfortable retreat.

What Makes It Work

  • Bold scale. "A smaller-scale toile would look country, while this looks more sophisticated and dramatic," says Donovan.

  • The settee. It reiterates the main fabric and also serves as a bench for pillows, blankets, or clothes.

  • Plenty of white. On the walls, headboard, linens, lamps, mirror, and even prints framed with wide white mats in simple white frames, it lessens the intensity of the intricate toile pattern.

Bedroom Basics: Bedside tables should have closed drawers and doors. Everyone has clutter next to the bed, so invest in a good nightstand to store these items neatly.

Crisp and Modern
Photo: Tria Giovan

"Color is exciting. You don't need that in the bedroom. A bedroom should be quiet and serene," says D.C. designer Frank Babb Randolph. This master bedroom he designed in a Georgetown home is a study in quiet, with pale grays and a whisper of robin's-egg blue.

What Makes It Work

  • Calm color. The overall palette is soothing, with soft taupes and grays in the linens and other accents and a pale grayed blue on the walls.

  • A glass-and-silver side table. It lends hints of shimmer to the muted tones.

  • Minimal art. A few personal touches can do the job.

  • Natural illumination during the day. Bedside lamps provide light for reading at night.

Bedroom Basics: The clean, tailored look is increasingly popular as homeowners look to the bedroom to provide a place for serenity. Two sets of pillows on the bed, with bolsters or square cushions, and monochromatic linens help create a calm atmosphere.

English Elegance
Photo: Ka Yeung

For a '30s Tudor home in Dallas, architect Ralph Duesing, with designers Cathy Kincaid and Charles Birdsong, created an elegant bedroom that pays homage to the heritage of the house.

What Makes It Work

  • A generous, sheltering bed. The domed canopy and bed curtains lend a softness that counteracts all the wood. The bed's lacquered finish provides additional polish.

  • Modern-day amenities. An intercom is disguised as an old-fashioned bell system, like those once used in English houses, and a sound system is hidden inside the walls, so you never see a speaker grille. The most charming touch: dog beds are concealed inside the paneling.

Bedroom Basics: Most designers agree that sisal is too rough to feel comfortable on bare feet. For neutral texture, braided sea grass is much softer. If you prefer carpet, consider having it bound and installed as an area rug.

Girl Power
Photo: Erik Johnson

Under the direction of 11-year-old Virginia O'Connor, designer Elizabeth Reynolds and Virginia's mother, Cynthia, created a vibrant retro room inspired by Virginia's love of music from the '60s and '70s (she plays the guitar).

What Makes It Work

  • Bold color. Pink becomes empowered in this vibrant shade of fuchsia mixed with orange and purple.

  • Simple furnishings with modern touches. The maple bedside table and ivory carpet don't compete with the brights. On the other hand, the re-covered vintage lounge chair suits the '60s vibe perfectly.

  • Colorful details. Beaded trim from Bargia bestows the candy-striped lampshades with a chic touch of "jewelry." Fabric-covered nesting boxes enliven a corner.

Bedroom Basics: Swing-arm lamps by the bed offer wonderful reading light. They are generally placed 42 inches from the bottom of the shade to the floor, but experiment to find the right height for you.

Fit for a Prince
Photo: Andreas von Einsidel

Boys' rooms are tough. When the children are young, they're into sports, popular music, and all sorts of things that don't lend themselves to lovely wall decorations. Tailored stripes and plaids bring order to this 10-year-old boy's room designed by Jane Churchill.

What Makes It Work

  • Striped fabric. Both distinctive and understated, the scale is strong enough to make a statement but not so bold that it overpowers the room. The vertical lines visually raise the height of the ceiling.

  • Upholstered headboards. With points instead of curves, they lend a masculine look.

  • A quietly neutral rug. It doesn't compete with the patterns in the room.

  • A sky-blue ceiling. A simple detail, it picks up the blue of the stripe.

Bedroom Basics: Aqua or frosty blues, especially when used with taupes and chocolate browns, are sophisticated and fresh enough to work in traditional or modern rooms.

The Pampered Guest
Photo: Mali Azima

Though this cozy, charming guest suite has the appearance of being tucked up in the attic, it is actually the second story of a pool house. "It's almost like a dorm room," says Atlanta-based Jackye Lanham, who designed the interiors.

What Makes It Work

  • Two double beds. Dressed with simple, matching linens, they offer neutral texture.

  • Monogrammed pillows. The modern M adds personality and underscores the color theme.

  • A straightforward black-and-cream palette. It keeps the small space simple and uncluttered.

  • Old leather trunks refurbished as side tables. They've been turned on their sides to make them tall enough for the beds.

Bedroom Basics: If you don't have an empty dresser, place a bench, trunk, or luggage rack at the end of the bed or along a wall so that guests can stow their gear, suggests Lanham.


                     FOGLE  FAMILY  TRADITIONS!


Roast Turkey with Cranberry Orange Glaze

 Maple syrup, cranberry juice and orange marmalade combine for a glaze with traditional  ingredient

  • 12
  • Bake/Roast
  • 25 minutes
  • 2+ hours
  • 3+ hours


  • 3/4 cup orange marmalade
  • 3/4 cup frozen cranberry juice concentrate, thawed
  • 3 tablespoons maple syrup
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1 (14 pound) Butterball® Frozen Whole Turkey
  • no-stick cooking spray
Serving Suggestions
  1. Preheat oven to 325°F. Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low. Cook, uncovered, stirring frequently for 12 to 15 minutes, or until glaze is reduced to about one cup.

  2. Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.

  3. Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours and then cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.

  4. Continue roasting turkey for another 45 minutes. Remove foil and brush generously with glaze. Return foil loosely to top of turkey and cook for another 45 minutes, or until meat thermometer reaches 180°F when inserted into the deepest part of the thigh.

  5. Brush with remaining glaze. Let turkey stand 15 minutes before carving.

Kimberly's Barbeque and Apple Baby Back Ribs

These Baby Backs are marinated in sweet applesauce and barbeque sauce before being grilled. Soooo Good!


  • 4 cups barbeque sauce
  • 4 cups applesauce
  • 4 pounds baby back pork ribs
  • Salt and coarse ground black pepper to taste
  • Onion powder to taste
  • Garlic powder to taste


  1. Mix barbeque sauce and applesauce together in bowl.

  2. Place ribs on a large cookie sheet, then sprinkle and rub with the salt, coarse ground pepper, onion powder and garlic powder.

  3. Let Ribs set for 30 minutes to absorb spices.

  4. Pour combined sauces over ribs. Coat evenly. Cover ribs on cookie sheet with aluminum foil. Marinate in the refrigerator 3 - 5 hours, preferably overnight, the longer the better.

  5. Preheat gas or charcoal grill for high heat.

  6. Place ribs directly on the grill. Cook 1 hour, turning every 15-20 minutes, until meat juices run clear when poked with a fork. Baste with sauce the last 10 minutes before serving, while continuing to grill.

 Garlic Pepper T-Bones with Grilled Corn Relish


Dad will love the lime-peppered corn relish that accompanies these grilled T-bones. The relish is rounded out with onions, tomatillos, sweet pepper, and cilantro. Here's to you Pop!


  • 4 beef T-bone steaks, cut 1 inch thick
  • 6 cloves garlic, crushed
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon salt
  • 1 recipe Grilled Corn Relish (see recipe below)


Trim fat from steaks. For rub, in a small bowl combine garlic, pepper, and salt. Sprinkle over both sides of steaks; rub in with your fingers.

For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium heat until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degree F) or 12 to 15 minutes for medium doneness (160 degree F). Serve with Grilled Corn Relish.

Grilled Corn Relish: In a small bowl combine 3 tablespoons lime juice, 1 tablespoon olive oil, and 1 teaspoon chili powder. Remove husks and silks from 2 ears fresh sweet corn. Brush corn lightly with some of the lime juice mixture. For a charcoal grill, grill corn on the rack of an uncovered grill directly over medium-hot coals for 10 to 20 minutes or until tender and slightly charred in places, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium-high. Place corn on grill rack over heat. Cover and grill as above.) Set corn aside until cool enough to handle.

Cut corn kernels from cobs. Combine corn kernels; 2 tomatillos, finely chopped; 1 small sweet pepper, chopped; 1/4 cup snipped fresh cilantro; 3 tablespoons finely chopped red onion; 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, and the remaining lime juice mixture.








Grilled Chicken and Vegetable Salad


  • 8 small yellow squash, halved lengthwise
  • 4 skinless, boneless chicken breast halves (about 1 pound total)
  • 4 small zucchini, halved lengthwise
  • 2 large red, yellow, and/or green sweet peppers, cut into 1-inch-wide strips
  • 2 tablespoons margarine or butter, melted
  • 6 white, green, or purple salad savoy leaves, curly endive leaves, and/or Chinese cabbage leaves
  • Red Salsa or salad dressing


  1. Cook the squash, covered, in a small amount of boiling water for 3 minutes. Set aside. Grill chicken on an uncovered grill directly over medium-hot coals for 15 to 18 minutes or until tender and no longer pink; turn chicken halfway through grilling time.

  2. Meanwhile, generously brush the squash, zucchini, and sweet pepper strips with melted margarine or butter to prevent vegetables from sticking to grill rack. Lay vegetables on grill rack perpendicular to the bars so they don't fall into coals. Cook vegetables on grill with the chicken until tender and slightly charred, turning occasionally (about 10 minutes for squash, 8 to 10 minutes for peppers, 5 to 6 minutes for zucchini).

  3. Line four salad plates with savoy, endive, and/or cabbage leaves. Arrange chicken and vegetables on plates. Serve with Red Salsa or favorite salad dressing. Makes 4 servings.

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 Kimmies Brisket

5 pounds first-cut brisket
3 tablespoons oil
3 pounds onions, sliced thin
5 cloves garlic, crushed
2 teaspoons peppercorns

2 teaspoons Wrorcheshire

Cracked Black Pepper
Sea Salt
White horseradish

Pat brisket with paper towels to dry. Heat oil in casserole. Season meat with salt and pepper. Brown meat on all sides; remove from casserole. Add onions to casserole and saute until golden. Return meat to casserole, and add garlic and peppercorns. Cover and simmer 3 hours, or place in a preheated 325 degree F oven for 3 hours.

Season with salt and pepper, slice, and serve with its own juice. If a thicker sauce is desired, mix 1 tablespoon potato starch with 1 tablespoon water; add to sauce, stirring and heat through. Sprinkle with chopped parsley, Serve with white horseradish.

Tropical Lemon Hot Tea

A jiffy treat with Make-Ahead Lemonade Base and off-the-shelf ingredients.


  • 1/4 cup Make-Ahead Lemonade Base (See Below)
  • 1/4 cup orange juice
  • 2 tsp. instant tea powder
  • Ice
  • 1/2 of a 12-ounce can lemon-lime carbonated beverage
  • Orange or lemon wedge (optional)

In a tall glass combine Make-Ahead Lemonade Base, orange juice, and tea powder. Add someHot water and the lemon-lime carbonated beverage. Garnish with orange or lemon wedge, if desired. Makes 1 serving.

Make Ahead Lemonade Base

For full-flavored old-fashioned lemonade, stir 1/2 cup of the base and 1/2 cup cold water together in a tall glass. Serve with ice cubes.


  • 2-1/2 cups water
  • 1-1/4 cups sugar
  • 1/2 teaspoon finely shredded lemon peel
  • 1-1/4 cups lemon juice

For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remove from heat and cool about 20 minutes.

Add lemon peel and lemon juice to the sugar syrup. Pour into a jar, cover, and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make Lemonade or Tropical Lemon Iced Tea above. Makes about 5 cups lemonade base.









The name and style of the Association shall be The Daughters of the Republic of Texas.
Its objects shall be:

1) To perpetuate the memory and spirit of the men and women who achieved and maintained the independence of Texas.

2) To encourage historical research into the earliest records of Texas, especially those relating to the Revolution of 1835 and the events which followed; to foster the preservation of documents and relics; to encourage the publication of records of individual service of the soldiers and patriots of the Republic, and other source material for the history of Texas.

3) To promote the celebration of Texas Honor Days.  To secure and memorialize all historic spots by erecting markers thereon; and to cherish and preserve the unity of Texas as achieved and established by the fathers and mothers of the Texas Revolution.


-Thoughts from our President-


Collin McKinney Chapter of The DRT, Plano, TX

Kimberly Kaye Fogle, President

District III Workshop, October 10, 2009

The Collin McKinney Chapter of The DRT is Alive and Well in Plano, Texas! We are very proud to report we have welcomed many members to The DRT over the past year, bringing our total membership to 49. From April '08 to April '09, we experienced fantastic growth with 10 new members from applications, transfers, and reinstatements giving us a 25% increase in membership! Our Registrar is working hard helping 38 prospective members complete their papers! We expect another year of growth as at our first meeting this year we had 3 introductions and one installation.

We are proud to sponsor the Col.John H. McGarrah CRT chapter, with 10 members and Kelsey Bolgiano as president.

Community activities in the past 12 months include:

· Decorating the historic “Doctor’s House” in Old City Park in period-correct pre-1900 style for Christmas

· Decorating a display case in a local library for Texas history in which we included our chapter flag and artifacts.

· Judging entries in the Murphy Middle School History Fair, conducted by our special Texas History 7th grade teacher, Donna Jenkins. At the conclusion of the fair, our Chapter was recognized and introduced as a historical organization in Collin County

· Descendants of Marmaduke Box participated in a Remembrance and Honor Ceremony at the Murphy / Decatur / Maxwell Cemetery in Murphy, Texas placing a Citizen of the Republic Medallion on his and his wife's gravestone. The grandson of Collin McKinney gave a short speech (he is in his 90's) and was honored as well.

· Sponsoring 4th and 7th grade entries in the annual DRT Texas History Essay Contest. At the conclusion of each competition, we give a participation party for the children. This is a time for food, games(Texas Bingo) and fun for Chapter members and the school!

· Our historian is writing a Texas History Column for the bi-weekly “Murphy Messenger” newspaper. This is a great opportunity to educate the community not only about Texas but about The DRT.

Our programs for the past year include:

· Sue Callies - The Cradle - “The Beginning”

· Helen Garrison (Granny G) - Hallie Stillwell, “A Pioneer Woman in Texas“

· Judge Nathan White - Sons of the Republic - “Collin County”.

· Joaquin Jackson - author of One Ranger

· Carole Strother, author of Collin McKinney, Texas Patriot and Statesman

· Helen Garrison - Emma Johnson Elkins, a “Woman in Texas History”

Programs planned for the coming year include:

Doug Hawes - “Eddie (Sarge) Stinson”, Dorothy (Dottie) Woodson “Green Gardening in Texas”, and Paul Ridenour - “Big Gen Stand Watie”

The chapter meets at Plano libraries on the third Tuesday of September - November and January - April, and holds an annual luncheon on a Saturday in May. We now have a Facebook page and all DRT members are invited to become fans to keep up with the chapter plans and activities.

We have received The DRT 6-star award for the past 3 years and look forward to achieving this honor yet again at the 2010 convention.


Thank you for the privilege of serving District III and The DRT.

God Bless Texas and The DRT.

Respectfully submitted,

Kimberly Kaye Fogle

Kimberly Fogle
Collin McKinney Chapter
The Daughters of the Republic of Texas

Not For Self but for TEXAS!

The Daughters of the Republic of Texas


Kimberly Fogle in DRT as a Vice President

Winter is in full swing and I’m very encouraged by the number of members and new visitors that attend our meetings each month. This past month we had the distinction of our District III Representative at our meeting, Helen Kelso. Thanks Helen for making the trek north to Plano… we so appreciated you being there. Thankfully the weather has been pleasant and not hindering our ability to get out in the evenings. The Hostesses (Kimberly Fogle and Margaret Frei) did a wonderful job and we had so many treats to eat! Thanks for your efforts ladies! Let’s keep up the great attendance…it makes for fun meetings!

At our January meeting, we were honored to have Robin Sims from Wal-Mart attend our meeting and present our Chapter with a check for $1000! Kimberly Fogle worked hard to make this possible for our Chapter and we are extremely proud and grateful to Kimberly for all her hard work. We have a great picture of the giant check we received. Check out the Fun Photos on page 4! Also at our January meeting, we had an extremely interesting program from Melissa LaPrelle. She is a professor of History at Collin College in Plano. Melissa spoke to us about the great Texas Women of the turn of the 20th Century. She had a very entertaining and educational program and I know we all have a better appreciation for the dedication of our women of Texas and what they’ve done to advance Texas into the future.

We didn’t have a ‘business’ portion to our January meeting, but as unfinished business I know that many of you would like some information about the upcoming DRT Annual Convention in May. The convention dates are May 14-17 and will be at the Harvey Hall Convention Center, 2000 W. Front St in Tyler. I’m attaching a Registration Form to this newsletter and will probably continue to do so for a couple months. I realize that Convention is not in our own backyard this year as it was last year…but it would be great to have a good representation of our Chapter in Tyler. Please try to come! I’m told that the hotel rooms are filling or full, so that may become a challenge. If you’re planning on attending, start looking for a place to stay soon!

This is such a busy time for everyone that it’s easy to get pulled in many directions. Our Chapter has such a sense of momentum right now! You can really feel it in the monthly meetings and frequent correspondence with members and prospects! We’re growing and the new participation brings an energy that is exciting to witness. I look forward to seeing everyone in February and until then…

Texas, One and Indivisible

Carole Schreck



I am now also a proud Member of the Daughters of the American Revolution., DAR.





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