december she magazine 2

Skinny Jeans contest finale

Holiday party dresses

Professional Business Woman of the Year — Cindy Smith

DeCemBer 2010

d e c e m b e r 2 0 1 0 • s h e m a g a z i n e p a g e 1

ON THE COVER Nicole PencePhoto by Corey Jones Photography4

6

18

13 Caterer followsher dreams

This year’s holidayparty dresses

26 Hand therapisteases pain

p a g e 2 s h e m a g a z i n e • d e c e m b e r 2 0 1 0

Shape-up

Mind over matter36

Cuisine

Cookie time38

Just a Minute

Quick tips48

View from Mars

Holiday traditions46

Health

Guide by example34

5 Things I Know

Amanda Eddins4

EDITOR Kelsey DeClue

COPY EDITOR Katharine Smith

GRAPHIC DESIGNER Stephanie Otte

WRITERS Crystal Henry

Andrew LarsonIan McGriff

Shannon PalmerJennifer Willhite

PHOTOGRAPHERSApril Knox

Joel PhilippsenStock Images Provided by Thinkstock

DECEMBER 15, 2010

She ©2010 All rights reserved.

Published monthly by The Republic.

SEND COMMENTS TO:Kelsey DeClue, The Republic

333 Second St., Columbus, IN 47201,

call 812-379-5691 or e-mail [email protected]

ADVERTISING INFORMATION:Call Cathy Klaes at 812-379-5678

or e-mail [email protected] copy and advertising in She are

copyrighted and cannot be reproduced.

Do you have a comment about a She article or feature?

E-mail Kelsey your remark or short personal story that pertains to a topicyou read about and we may publish it.

It’s all about keeping She your magazine.

The other day I saw a towhead girl sitting on the lap of a mall Santa, sharing with much animation her wish list for Christmas.

It made me smile and start wonder-ing what I used to share with Santa. Most likely I wasn’t so animated, as one can see in this picture of my sister, Kara, and me. According to my mother, I thought visiting Santa sounded fabulous until it was my turn. I’m told I didn’t talk much. Perhaps I assumed ol’ St. Nick could

read my thoughts.

Then I started wondering what I’d say these days if given the chance to pop a squat on Santa’s lap. Weirdness of that image aside, I would probably ask for more time.

I’d request that he delay Rudolph and the gang a day or two. Maybe even split the trip into a couple of nights. The holidays come and go too quickly, and we’re all so focused on the preparations and the gift buying that we often forget to actually celebrate until it’s too late.

If given this time, I would not use it to continuing hunting for holiday deals. I would not use it to frantically clean my house for guests who inevitably aren’t as concerned about the possible specks of dust on my mantel as I am. I would not use it to pick a fight with a relative.

Instead, perhaps, I would pour a glass of wine and read an old Christmas classic by the fire. Maybe I’d get a group to go caroling (Does anyone do that anymore? Does anyone open the door to strangers anymore?) I could bake cookies for a neighbor. I could serve a hot meal to those in need.

What would you do with a little extra time?

I know Santa isn’t going to grant my wish, so this year I’m going to grant it myself. Don’t worry, I won’t show up at your door shivering and singing off pitch; however I will take time for the little things that really matter.

Check out past issues of She magazine at

EdiTor’S NoTE

d e c e m b e r 2 0 1 0 • s h e m a g a z i n e p a g e �

Shape-up

Mind over matter36

Cuisine

Cookie time38

Just a Minute

Quick tips48

View from Mars

Holiday traditions46

Health

Guide by example34

5 Things I Know

Amanda Eddins4

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5 THiNGSAmanda Eddins KNOws fOR suRE

In an uncertain world, five little facts can make a big difference. She magazine has started its own round of Five Things I Know for Sure. Periodically, we’ll ask an everyday woman to share five things she knows are certain. Oprah does it, so why can’t we?

This month Columbus resident and East High School grad Amanda Eddins tells us: “Five things I know for sure are …”

Love and happiness are choices we make, not things determined by our circumstances. And choosing them is the challenge we all face every day.

Being a mom is the most difficult, amazing, scary and wonderful thing i get to do.

There are no two little girls cuter, smarter and funnier than mine!

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By Shannon PalmerPhotoS By PhotograPhy By ellie and

corey JoneS PhotograPhy

While the rest of us are deep into our REM sleep cycles, Nicole Pence is hitting the alarm clock and rising out of bed around 2:30 a.m. to start her day. She is the anchor for LEX 18 News at Sunrise in Lexington, Ky.A Columbus native, she is the daughter of Gregory and

Denise Pence. As the oldest of four children, Nicole is a natural leader, and those qualities began to shine through as a child.Her mother recalls playtime at the Pence house when

the children were young.“I had four children within five years, and the children

were always very close and always had someone to play with. When they decided to play school, Nicole was the teacher. If they played house, she was the mommy. She was always a take-charge person, even at an early age,” Denise said.Graduating from Columbus North High School in

2002, Nicole was active in show choir, theater produc-tions and cross country, as well as holding office as stu-dent body vice president. School involvement was one way to keep herself motivated and encourage others to accomplish their goals.

Nicole recalls creating the “Stall Street News-letter” while in high school, which she would hang in the bathrooms to relay happenings on campus.“It was my first shot at being ‘newsy,’ I guess,”

she said with a laugh.She also would pen her favorite quote on

school papers and projects and joked that her teachers would probably remember her doing so.“‘The man on top of the mountain didn’t just

fall there,’” she said. “That has always been my favorite quote. I don’t know why, but I am a

firm believer in hard work, and if you set a goal, or even if you don’t know what the end goal is yet, work hard, and you will accomplish great things.”Morning personAnd working hard is paying off for Nicole,

who reports to an audience of approximately 64,000 people five mornings a week.A graduate of DePauw University, she had

internships in radio and television. Radio was her first love, but with a thespian background, television seemed to be a better fit.“I am one of those people that can’t sit still. I

Nicole with siblings Lauren, John andEmily and parents, Denise and Greg.

p a g e � s h e m a g a z i n e • d e c e m b e r 2 0 1 0

needed to do something that was different on a daily basis, and television news allows me that opportu-nity,” she said. While researching news stations and sending tapes,

she wanted a position that would not take her too far away from her family and hometown. “I was adamant about being within five hours from

home. Family is very important to me,” Nicole said. “I need them for support, and they need me.”She started out as a reporter for Indiana’s News Cen-

ter (NBC/ABC) in Fort Wayne, and in 2008 she land-ed a position in Lexington as a reporter for WLEX, which included stints as a fill-in anchor when needed.

When the morning anchor left for maternity leave, Nicole was asked to take her spot temporarily. She be-came the permanent anchor in March.She said this is one example where things just turn

out the way they are supposed to. The afternoon show was better for the former anchor when she had her baby, and Nicole soon adjusted to waking in the mid-dle of the night to report to Kentucky’s early birds.Co-anchor Chris Goodman said working with Pence

seems hardly that.“We sometimes have to remind ourselves that we are

working during the show. It’s like hanging out with a good friend,” Goodman said. “It’s our job to try to help


p a g e 1 0 s h e m a g a z i n e • d e c e m b e r 2 0 1 0

people put a smile on their face as they start their day. It’s easy to do that with someone like Nicole, who often brings a smile to my face. She’s bright and chipper even at 4 a.m. But she also takes her job very seriously.” Goodman said Pence has come so far at

such a young age because of her attitude.“She puts a lot of energy into her work

and a lot of empathy as well,” he said. “She cares about the people she reports on ev-ery day. And it comes through loud and clear in her work.”A typicAl dAyOne of the most challenging parts was

getting used to the schedule. With a lights-out, self-imposed curfew of 7:30 p.m., she has no time for a normal social life.“I am the least social 20-something I

know,” she said with a laugh. “But I’m a news junkie.”Nicole said she simply makes it work.“I don’t think about the oddity of my

job. I think about how fun, challenging it is every day. There is never a copied day, a copied calendar — each day is its own.”She said she is blessed with great friends

and a wonderful boyfriend, Brad, who understand her crazy schedule.“That’s the main thing I’ve learned

about my job and about life. If you want something, value something, you make it work, no excuses.“I go out to dinner each weekend with

friends, go to the Red River Gorge and hike, work out daily (or at least try to) and always make time to visit my family every three months or so.”

Pence and co-anchor Chris Goodman

Broadcasting at Churchill Downs

Pence speaks to a group of high school volleyball players at a Dig Pink promotion. Pence hosts a fundraiser gala.

“I don’t think about the oddity of my job. I think about how fun,

challenging it is every day. There is never a copied day,

a copied calendar — each day is its own.”

—Nicole Pence


Arriving at the studio by 3:30 a.m., she reviews what happened throughout the evening, prepares scripts for the broadcast and then updates LEX 18’s website and Facebook pages. She is live at 5 a.m.The show airs for two hours, and around 7:30

a.m. she eats lunch and heads out to report on any breaking news or stories. She eventually has some down time in the afternoon.“I have days like any-

body else, when I am so stressed out, maybe uncomfortable with how I covered a story, etc., but at the end of a day I’m ready to get out of bed and do it all again. I feel really blessed,” she said.She also covers special events, with her team win-

ning an Emmy nomination for its coverage of the inauguration of President Barack Obama in 2009.“When I was covering the inauguration, I worked

19 hours a day and basically just did not sleep,” Ni-cole said. “But it was fascinating.”

She has been the hostess for several charity fund-raisers, has covered the Kentucky Derby and goes to schools to speak to children about the news. She admits to having thick skin to handle criticism.“I am never nervous in the morning, but one of

the most nerve-racking parts of the day is putting my outfits together. I will have people sending me messages on Facebook telling me they like my hair

or that they don’t like my outfit,” Nicole said.On the bright side, be-

ing part of the morning broadcast allows her to be more personable.“You can laugh, and

people want that in the morning,” she said.With two years left on her contract and in pursuit

of her master’s degree in public administration, she is looking toward the future.“Know what you are trying to achieve, and you

will make it,” Nicole said. “For me this whole expe-rience has been very humbling.”

“Know what you are trying to achieve, and you will make it.”

—Nicole Pence

Cateringto her dreamCateringto her dreamFormer financialanalyst enjoyschallenge ofworking for herself

Kasmawati Kamaruddin was climbing the corporate ladder quickly when she decided to hop off.She had a successful career as a financial analyst at

Cummins Inc. She got along well with her co-work-ers and her boss, and the sky was the limit for her corporate career.“Seriously, I loved that job,” she said.But there was something missing in her life that she

couldn’t find in an office building. She’d worked at Cummins since 2000, but while pregnant with her third child she began to realize she needed more than an 8-to-5 job to make her feel fulfilled.The quest took her through a myriad of business

ventures, landing on her childhood love of cuisine.A native of Malaysia, Kamaruddin has always en-

joyed cooking for her friends, and she and her six

By cryStal henryPhotoS By aPril Knox

d e c e m b e r 2 0 1 0 • s h e m a g a z i n e p a g e 1 �

Cateringto her dream

“She always would make food for me. So I said,

‘Why don’t you get paid for it?’” — Arine Hillery

siblings grew up cooking with her mother in the family restaurant. She remembers staying up as a child until 3 a.m. making doughnuts and appetizers.Because of her finance background, she knew opening

a restaurant was more of a commitment than she was willing to make initially. She needed to test the waters and see if there was a market for Malaysian food in Co-lumbus.So with the help and moral support of her friends and

family, she decided to try catering.

“She always would make food for me,” said friend Arine Hillery. “So I said, ‘Why don’t you get paid for it?’”Kamaruddin built a website and established a menu.

She took her knowledge of product costs, overhead and other business and financial concerns that she used at Cummins, and opened Kas’s Kitchen.Now instead of waking up and getting ready for an of-

fice job, she cooks breakfast for her children, then dives into preparing food for the day’s deliveries.

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FAMily endeAvorKamaruddin said her children are also

a big part of her success. Six-year-old Don-Kareem Tsaqib Shahreel, 3-year-old Donna-Falihah Shahreel and 1-year-old Donna-Fazirah Shahreel accompany her on deliveries and are always compli-mented on their behavior.“My kids really support me,” she said.

“They feel the love.”The love they feel is the same Kamarud-

din has for her food and her customers.“I don’t think about selling something,”

she said. “I just love cooking Malaysian food.”Kamaruddin takes orders on her site,

KasKitchen.webs.com. She posts a new menu each week, and she has a forum for members to offer suggestions.She has big dreams of expanding her

business, including freezing her food and shipping it across the country.When Kamaruddin left Cummins, her

husband, Shahreel Bujang, decided to move to California to help his sister with her restaurant and to supplement the family’s income during the start-up. Be-cause of the time difference and his late restaurant schedule, she only gets to talk to her husband in the wee hours of the morning. But she said that time is im-portant to stay connected.“Communication is everything,” she

said.Shahreel Bujang shares advice he’s

learned from his work in the restaurant and visits as often as possible.“He is so supportive of my dreams and

proud of my efforts,” Kamaruddin said.stAying hoMeAfter her husband left for California,

the plan was for Kamaruddin to stay be-hind, sell the house and prepare to move the family. In addition to the restau-rant, her sister-in-law opened a medical center in Beverly Hills and wanted Ka-maruddin to come and be the director. She said it would have been a wonderful opportunity with the chance to make a good living.


Kamaruddin in her backyard with children, Don-Kareem, Donna-Falihah and Donna-Fazirah. Right: Donna-Fazirah enjoys mom’s cooking.

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“But it was her dream,” Kamaruddin said. “It’s not my dream.”She wasn’t sure what her dream was, she knew only that

it wasn’t in California.“I love Columbus,” she said. “All my kids were born here,

and I’ve grown up here with my husband.”As the bills began to pile up, the pressure set in for Ka-

maruddin to find a job. She had to sell her belongings just to survive.“I just thought, I need to get out of this depression,” she

said.Since launching her catering business, orders have con-

tinued to grow. She is delivering meals daily, including lunches to many of her former Cummins co-workers.Kamaruddin has tasted the freedom of being her own

boss, and although she loved her former employer, she said she can’t imagine going back to work for someone else.But for now, she is taking her new venture step by step.

And while she may not be climbing the corporate ladder anymore, the sky is still the limit for this woman who is following her dream.


’Tis the season for cocktail parties, gift exchanges, com-pany dinners and holiday dances, but what to wear?That 1989 prom dress isn’t gonna cut it. And no, don’t just

resort to black pants and a sweater with bells. C’mon, glam it up this year with a cute little number. Think of a holiday cocktail dress as an investment — unlike most bridesmaid dresses, you really can wear this purchase for multiple oc-casions.This season’s options reflect many mainstream winter fash-

ion trends, including fancy embellishments, jewel tones and eye-catching fabric designs.Basic black is always a safe and versatile go to; however

if you’re choosing a little black dress, make it pop by find-ing one with unique accents such as feathers, beading or sequins. You can also customize a black dress, or any solid color, with a scarf, shawl or add-on ribbon to put a pop of color in your evening wardrobe.Feel like branching out? Purples and reds are a great option

for holiday cocktail parties. Just make sure to lean toward the ruby and plum tones of those shades in order to fit the season.Another fun choice is a patterned dress. As a general rule,

petite wearers should opt for small prints. Select one color to pull from the dress and use it to match a caplet, shawl or crop coat. If black-and-white is your choice, make the outfit pop with a colored heel or clutch.The weather is drab enough; take these small steps to en-

sure your holiday party wardrobe isn’t.All dresses pictured are available at That Special Touch in

downtown Columbus.

Kendra Phelps models a boat-neck, black knee-length dress, $125. Brittany Strahl wears a strapless, metallic brown dress with a rhinestone buckle, $151.

comPiled By KelSey decluePhotoS By Joel PhiliPPSen

Phelps wears an A-line red dress, $131.50, that gives off an updated, 1920s’ flapper feel.


Strahl models a black, V-neck dress with feather accents, $170. She makes the outfit pop with rhinestone T-strap heels. Feath-ers are a big trend for this winter season.

She wears a black and white, strapless mid-length dress, $140, with teardrop earrings and a rhinestone bangle bracelet, ac-cented by rhinestone thong heels.


Phelps models a strapless plum dress, $151, that is a perfect example of the jewel tones popular this season.

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When you ask hand therapist Cindy Smith about her philosophy of life, you get a big smile and a chuckle. And then, “Can’t never tried.”Smith, director of Columbus’ Sycamore Hand

Center, has never bought into the notion of telling someone they can’t accomplish something. And it is that type of determination and passion that has gotten her where she is today.The Indiana University alumna began her career

in occupational therapy in 1976. In Peoria, Ill., she found her first love, working with individu-als who had sustained spinal cord injuries. Later, she moved to Springfield, where she worked with a fellow therapist and a plastic surgeon affiliated with Southern Illinois University who were start-ing a hand therapy program.In 1981, she married her husband, Joe, and

moved to Milwaukee, where she worked in a hand clinic. She and her husband moved to Columbus about 20 years ago when he started a contracting business. She received her hand therapy certifica-tion in 1991 and is one of 5,000 hand therapists worldwide.The National Association of Professional Wom-

en named her the 2010 Professional Business Woman of the Year.



speciAlized cAre Smith says many don’t understand the

difference between an occupational and hand therapist. In essence, a hand thera-pist deals with the specialized treatment of an upper limb, including the hand, wrist, arm and shoulder, that has sus-tained some type of trauma.“A hand therapist is essentially a blend

of both occupational and physical thera-py in the treatment of the upper extrem-ity,” Smith said. “I see a lot of trauma — people who have been involved in industrial accidents — particularly pa-tients who have lost their hand and it has been (reattached).”

Smith approaches each case like a puzzle. When a patient walks through the doors of Sycamore Hand Center to meet with her for the first time, she goes over the diagnosis and reviews the treat-ment he received, such as surgery. Once she completes an evaluation, she works with him to formulate a treatment plan. “That’s the puzzle,” Smith said. “It’s

looking at all these structures that have been damaged and repaired and trying to figure out how to get them to work again.”Stephany Anderson, officer manager

at Sycamore Hand Center, says that Smith’s rapport with her patients is out-standing.

Connie Nolting has been seeing Smith for therapy since her surgery in Septem-ber and is looking at a possible second surgery in the future.“I’ve been amazed at how much she

knows and how good she is at explaining what is going on with the tendons and muscles,” Nolting said. “She has been encouraging enough that by the time I got to the place where it was feeling bet-ter and I could start to think I could do it a second time, she kind of carried me from the beginning to that place.”Smith keeps the atmosphere light and

friendly. “Laughter is not an uncommon sound


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in our office, and Cindy has a distinctive laugh,” Anderson said. “Some patients enjoy picking on her and giving her a hard time, but those same patients refer people to her, and they let those people know that she is the best at what she does.”soccer MoMWhen she isn’t working, Smith is active

in the community. She and her husband have four children, only one of whom is still at home. She has served as the ath-letic director at St. Bartholomew School, was a member of the booster board at Columbus North High School and is involved with St. Bartholomew Catholic Parish.

Top: Smith assists Lisa Barroso.

Left: She works with patient Connie Nolting.

p a g e � 0 s h e m a g a z i n e • d e c e m b e r 2 0 1 0

Caption

“In the last couple of years, I have done more in terms of helping out with the Columbus North women’s soc-cer team,” she said.When asked how her children would describe her,

Smith gives a bit of a chuckle. Unsure if it still holds true, she says they used to refer to her as “the general.” All four of her children played soccer. Unlike some of

their teammates, if one of them was knocked down on the field, they knew their mother wouldn’t come run-ning to check on them. She would be hollering from the stands, “Suck it up and get back out there!”Her children’s love for sports has also influenced her

hobby of photography. Smith says that she likes to shoot nature pictures, but sports shots top her list, especially

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pictures of cross country, track, soccer and baseball. She does not see herself retiring anytime soon. Dedi-

cated to her work, she says she isn’t ready to even con-sider the idea.“I am going to be the only hand therapist at age 90 with

a walker.”

Smith works with patient Don Henderson.

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magazine launched the weight-loss contest, and the participants began exercise and nutrition training with personal trainer Ian McGriff.Each issue since, we’ve given you a glimpse into the

program with photos of and quotes from the con-testants and McGriff.Tonight they celebrate their hard work and the

next phase of the journey. Join us for the finale at 7 p.m. at Tipton Lakes Athletic Club. See the con-tests’ transformations and watch us announce the winner.The evening will include a review of the skinny

jeans program, testimonials from the contestants, an introduction to the new TLAC Fit Female pro-gram, music and healthy food and drink choices.


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HEALTH

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As a parent and registered dietitian, I strive to feed my children healthy meals. But let’s face it, there are times when life steers us into the drive-through line as a matter of convenience.

Despite my efforts to provide my children with healthy foods, they are still excited

every time they have the opportunity to order a kids’ meal.

Marketing to children and teens by the fast food industry is big business. Yale University’s Rudd Center for Food Policy and Obesity developed fast food facts based on nutrition and food marketing research data.

Fast food advertising appeals spe-cifically to children by including fun messages, popular movie tie-ins and promoting licensed characters. In fact, San Francisco lawmak-ers recently passed an ordinance (which was later vetoed by their mayor) banning toys placed in children’s meals containing exces-sive amounts of calories and fat.We know fast food marketing

works. Eighty-four percent of par-ents report taking their child to a fast food restaurant at least once a

p a g e � � s h e m a g a z i n e • d e c e m b e r 2 0 1 0

need to guide children to make wise dietary choices

For more information contactHeritage Fund at 376-7772

or make your gift online.www.heritagefundbc.org

A great giftfor the holiday season!

of a membership to the Women’s Giving Circle of Bartholomew County(WGCBC) in honor or celebration of a special woman. This makes agreat corporate gift, too!

Or remember someone special this holiday season with a memorial gift to the WGCBC Endowment Fund.

Give the gift

Young people who eat fast food consume more fat and sugar and less fiber, milk, fruits and vegeta-bles compared to children who do not eat fast food.

week, and 15 percent of preschool-ers ask their parents to go to Mc-Donald’s every day.Why the concern? Consumption of

fast food is associated with a num-ber of negative health consequences, most notably contributing to un-healthy diets that increase the risk for obesity.Childhood obesity rates in the past

30 years have doubled for preschool-ers, tripled for children ages 6 to 11 and quadrupled for adolescents. Young people who eat fast food con-sume more fat and sugar and less fi-ber, milk, fruits and vegetables com-pared to children who do not eat fast food.Dollars spent on fast food market-

ing to children and teens were more than 200 times the media budget for the “5-a-day” program that encour-ages intake of fruit and vegetables.Most fast food restaurants offer a

few healthy choices on their menus, but the unhealthy options are the default, as only 17 percent of regu-lar menu items qualified as a healthy choice.The average restaurant has 15 signs

promoting specific menu items, but just 4 percent promote healthy menu items. When ordering a kids meal, restaurant employees auto-

matically serve french fries or an-other unhealthy side dish more than 84 percent of the time. A soft drink is served automatically at least 55 percent of the time.Ellyn Satter, a registered dietitian,

social worker and author of “Your Child’s Weight: Helping Without Harming,” believes the parent is responsible for choosing and pre-paring the food, providing regu-lar meals and snacks, making mealtime pleas-

ant and not letting children graze for food/drinks between meal and snack times. Children will eat the amount they

need, they will learn to eat the food their parents eat and they will learn to behave well at the table. Parents must trust children to decide how much and whether to eat. If parents do their jobs with feeding, children will do their jobs with eating and growing.So parents, be attentive to fast food

marketing practices targeting chil-dren. Research shows that children frequently request to go to restau-rants that have the most child-tar-geted advertising.If left to their own devices, chil-

dren prefer and will order unhealthy items. Healthy choices are available, and it is your job to decide where your food dollars are spent and which foods give you the most nutritional bang for your buck. Molly Marshall is the

nutrition specialist for Healthy Communities Reach Movement.

d e c e m b e r 2 0 1 0 • s h e m a g a z i n e p a g e � �

need to guide children to make wise dietary choices


By ian mcgriff

“Most people want greatness. Few are willing to make it happen. ... Few are willing to sprint, to endure, to per-severe.”— Trina Gray, fitness entrepreneurMy friend and colleague Trina Gray shared this state-

ment in an e-mail with me last month. When I read this, I couldn’t have agreed more with that statement.

Throughout our skinny jeans program we have focused more on the mind-set of these women than on their ac-tual exercise. While their physical fitness is incredibly im-portant, if they practice limiting beliefs, they will never create real, sustained results.

That is the desired outcome of this program. My friend and mentor Todd Durkin recently released the book “The IMPACT Body Plan.” Here’s an excerpt:“If you nurture limiting beliefs, they’ll rule your behav-

ior and your life. I’ve heard it all:‘I’m not athletic enough to do (this type) of workout.’ (So

I don’t have to.)

‘I’ve never been able to lose the fat in my thighs/belly.’ (So I won’t try.)‘Women shouldn’t work with weights. I’ll get all bulked

up.’ (So I’ll stick to the treadmill.)

SHAPE - uP

“Most people want greatness. Few are willing to make it happen. ...Few are willing to sprint, to endure, to persevere.”

— Trina Gray, fitness entrepreneur


This Holiday SeasonGift Certifi cates

‘I have a bad back; I have to be careful what activity I do.’ (So I’ll remain sedentary.)‘I’m afraid to change because ...’ (Nothing changes!)”I can’t state it any better than that. It all comes down to

your belief in yourself. Limiting beliefs does just that, limit-ing you and your personal greatness.I have had more than one individual say to me, “You know,

I’m not an athlete, have never been one. I don’t need to be great at anything.” But if you aren’t searching for something great, then what are you searching for? Mediocrity?Think about it. Do you want to drive a mediocre car?

Have a mediocre house, with a mediocre relationship to your spouse, with a mediocre income, that allows you to buy mediocre possessions, from mediocre stores, that offer mediocre products, that give you mediocre service? No. So why do we settle for mediocrity in ourselves?One thing that we have worked on is creating significance

and success within each woman in the contest regardless of her job, family life or income level. Why? Because no one should be limited based on any of the aforementioned.This has been a challenge for some as they have never

been pushed to view life in this manner. However, when we create that breakthrough and help these women see life in new ways, WOW!We have women on fire for themselves, their families and

their identified purposes. I can’t tell you the pride and ex-citement that I have for these women as they are making

these changes. It’s so powerful to see someone on fire for their purpose.So, what does this have to do with weight loss? Every-

thing. Have you ever been so excited to start losing weight or become healthier? You watched “The Biggest Loser” and really identified with someone, or you just decided that you didn’t want to buy another pair of pants.You went out and bought a new pair of shoes, got a mem-

bership at a local gym, set your alarm for 5 a.m. and set out the first week hitting it hard. Week 2 you were at the gym three times instead of five; the snooze button was just way too tempting. By Week 3 you were tired of going to the gym, you hurt, and you weren’t sure it was doing anything anyway. So you stopped.You lost your motivation; you lost your drive; you lost

your purpose for creating the change.When you allow yourself to reflect on what you really

want on a larger scale, getting out of bed at 5 a.m. isn’t a challenge at that point. It’s a step closer to your objective.If you take the time to answer some real questions about

what you want, you’ll find that your body feeds your mind, that your mind feeds your actions and that your actions feed your results. It’s a beauti-ful cycle. Ian McGriff is the head personal trainer at

Tipton Lakes Athletic Club.

CuiSiNE

Cookies are an essential part of the fun of seasonal baking and giving


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To ease you into the holiday cookie baking spirit, we have chosen a variety of recipes, each with a quick culinary lesson.

Recipes on next page.

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In the bowl of a food processor, combine the toasted hazelnuts, flour, cocoa powder, baking powder, salt, cinnamon and allspice. Pulse until the nuts are finely chopped.

In a large bowl, use an electric mixer to beat together the butter and brown sugar until light and fluffy. Add the egg and vanilla and beat again. Add the flour-nut mixture and mix on low until thoroughly combined, scraping the sides of the bowl to ensure all the ingredients are incorporated.

Divide the dough in half and form each piece into a disk, then wrap them in plastic wrap and refrigerate until firm, about 2 hours.

While the dough chills, prepare the filling. In a small saucepan over low heat, combine the jam and the chocolate bits. Heat, stirring con-tinuously, until the chocolate is melted and combined with the jam. Set aside to cool.

When the dough is chilled, heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

One at a time, on a lightly floured counter roll out each piece of dough to 1/8 inch thick. Use a 2½-inch round cookie cutter to cut a total of 24 rounds from the dough, gathering and rerolling the scraps once. Use a 1-inch round cutter to cut out the center of 12 of the dough rounds.

Use a spatula to transfer the cookies to the prepared baking sheets. Bake for 10 minutes, or until just starting to color around the edges. Transfer to a rack to cool completely. Repeat with the second piece of dough to produce another 24 cookies, 12 of them with the centers cut out.

To assemble the cookies, spread a teaspoonful of the jam mixture onto each of the 30 solid cookies. Lightly dust the cut-out top cookies with powdered sugar, then gently press onto the bottom cookie. Store in an airtight container.

Makes 24 sandwiches 2/3 cup hazelnuts, toasted and cooled 2 cups all-purpose flour 1/3 cup cocoa powder ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon cinnamon ¼ teaspoon ground allspice 1 cup (2 sticks) unsalted butter, room temperature ½ cup packed brown sugar 1 egg 2 teaspoons vanilla extract 1 cup seedless raspberry jam 4 ounces dark chocolate bits Powdered sugar, for dusting

LESSON: Turning a basic cut cookie into something special by using

them with a filling.

DOUBLE CHOCOLATELINZER COOKIES


Makes 24 cookies

2 cups all-purpose flour

1 cup shelled raw pistachio meats

½ teaspoon salt

½ teaspoon baking powder

1 cup (2 sticks) unsalted butter, room temperature

2/3 cup powdered sugar

1 teaspoon almond extract

1 cup candy melts (any or multiple colors)

Colored sugars, decorative sprinkles and small candies

In a food processor, combine the flour, pistachios, salt and baking pow-der. Pulse until the nuts are finely ground.

In the bowl of an electric mixer, combine the butter, powdered sugar and almond extract. Mix on medium until creamy. Add the dry ingredi-ents and mix well.

Form the dough into a disk, then wrap in plastic wrap and refrigerate until firm, about 1 hour.

When the dough is chilled, heat the oven to 350 degrees. Lightly coat 2 baking sheets with cooking spray or line them with parchment pa-per.

On a lightly floured surface, roll the dough to slightly less than ¼ inch thick. Using a 3-inch fluted round cookie cutter, cut 24 rounds from the dough, combining and rerolling the scraps once. Use a 1-inch fluted round cutter to remove the center from each round of dough.

Use a spatula to transfer the cookies to the prepared baking sheets. Bake for 10 minutes, or until just starting to turn golden around the edges. Let cool on the baking sheets for 5 minutes, then transfer to a rack to finish cooling.

When ready to decorate, place about a quarter of the candy melts in a glass measuring cup and microwave on high in 20-second intervals, stirring between, until melted and smooth. The melted candy can be spread, spooned or drizzled over the cookies. You also can overturn the cookies and dip the top sides in the melted candy.

Working somewhat quickly (while the candy coating is still soft), sprin-kle decorating sugars, sprinkles and other candies over the wreaths. Repeat by melting additional candy melts, drizzling and decorating until all of the cookies are finished. Allow the cookies to harden completely, then store between layers of parchment paper in an airtight container.

Candy melts, which resemble small disks, are widely available in gro-cery stores, as well as baking and craft stores. They melt well, firm up when cooled and are available in numerous colors.

LESSON: You don’t have tobe an artist to create beautifully

decorated cookies.

PISTACHIO WREATHCUTOUT COOKIES


Heat the oven to 325 degrees. Coat a baking sheet with cooking spray.

In the bowl of a stand mixer, combine the butter, sugar, vanilla bean paste and salt. Beat on medium until creamy and well combined.

Add the flour and beat until the mixture resembles wet sandy crumbs that start to stick together. The dough should not clump together as a ball.

Using a tablespoon-size measuring spoon, scoop out balls of dough and arrange them on the prepared baking sheet, leaving about 2 inches all around. Use the bottom of a glass dipped in a bit of granulated sugar to flatten the rounds to about 1/3 inch thick. The sugar may not stick to the glass the first time, but will afterward. Using a glass with a decoratively or distinctly shaped bottom will leave an attractive imprint on the surface of the cookie.

Bake for 20 to 25 minutes, or until light-golden blond and firm. The cookies should remain very light in color and still be tender. They will finish crisping as they cool. Allow the cookies to cool on the baking sheet for 5 min-utes, then remove to a cooling rack. Store in an airtight container.

Makes 24 cookies 14 tablespoons (1¾ sticks) butter, room temperature ½ cup sugar, plus extra for pressing the cookies 1 teaspoon vanilla bean paste or vanilla extract Pinch fine sea salt 2 cups all-purpose flour

LESSON: Using a glass with a decorative shape is an easy way to add a creative flourish

to pressed cookies such as shortbread.

VANILLASHORTBREAD

LESSON: Baked goods don’thave to be based on flour.


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Heat the oven to 350 degrees. Lightly coat 2 baking sheets with cooking spray or line them with parchment paper.

In a medium bowl, use an electric mixer on medium to beat together the butter, brown sugar and granulated sugar. Add the vanilla and egg and mix until thoroughly combined. Stir in the cornflakes, cocoa powder and salt.

Using a tablespoon-size measuring spoon, scoop the mixture onto the prepared baking sheets, leaving about 2 inches on all sides. Use the bottom of a glass lightly coated with cooking spray to gently press down on and slightly flatten each cookie.

Bake for 12 to 15 minutes. Allow to cool on the baking sheets for 5 minutes before using a spatula to transfer them to a rack to cool completely.

Because these cookies contain no flour, they are a good choice for people who avoid gluten. To ensure the cookies contain no gluten, use a variety of cornflakes labeled “glu-ten-free” (some brands use barley malt as a sweetener, which contains gluten).

Makes 24 cookies

½ cup (1 stick) unsalted butter, room temperature ½ cup brown sugar ¼ cup granulated sugar 1 teaspoon vanilla extract 1 egg 1½ cups lightly crushed cornflakes ¼ cup cocoa powder ½ teaspoon salt

CHOCOLATE CORNFLAKE

LACE COOKIES


Merry Christmas, John-Boy,

and thanks for the memories


view frommars

By andreW larSon

This time each year I start digging around for my

parents’ copy of “The Waltons’ Christmas Album.”I always worry about whether I will be able to find

it, though I shouldn’t; it’s the one LP that still gets regular play (that is, if once a year qualifies as regu-lar) so it’s noticeably less dusty than the others and thus easy to spot. It’s a tradition, you see; every Christmas morning,

the opening bells that establish the classic waltz of the Waltons’ theme song — followed by that time-less melody played on the accordion — tell us that it’s officially Christmas Day. It may be the only time all year that the turntable gets used, but every-one knows that without it, an important tradition might be lost.For us, family tradition is a big part of the holidays.

It reminds us of what we stand to lose if we were to forget. About this time each year, my wife, Megan’s, Uncle Mike would start talking about “The Rolls.” He’d make lighthearted threats about what might

happen if Megan’s mom, Martha, didn’t produce The Rolls for the Thanksgiving meal. He never had to make good on those threats, and though he passed away four years ago, The Rolls are rising in the kitchen as I type. I’m sure Mike can smell them.One of the greatest things about starting a family

is the birth of new traditions. At a year’s close, we love going through pictures from the four seasons. This practice gave way to a new tradition of making calendars of family pictures to give as gifts to our extended family. (Sorry, Mom and Dad, just in case you’re hoping to be surprised this year — you’re getting a new calendar.) On the odd years (another topic for another ar-

ticle: alternating holiday travel plans) that we have Thanksgiving in Richmond or Muncie, the meal is always followed by a game of driveway hoops.The weather on that day is of no matter. Megan’s

cousin Scotty, Bryan, my brother-in-law, and I play hoops. It’s less about burning off the calories than it

is maintaining a tradition, and we wouldn’t change a thing, except that now we have a couple of young-er players in there, too.Some traditions get lost or temporarily misplaced.

My family always used to take a walk on the after-noon of Christmas Day. I will never forget the hike I took one year with my dad and grandfather, who at age 80 and with double knee replacement, still conquered a hike up a long, steep hill through the woods. That one is coming back this year, mark my words. I recall how, as a teenager, decorating the tree be-

came a chore that I tried not to grumble about (with mixed success.) Now, as we try to instill that same tradition with our boys complete with popcorn and “A Charlie Brown Christmas” on the stereo, I won-der … will they share our view of the importance of tradition? Which ones will they make their own when they have their own families?A couple of years ago, my dad managed to trans-

fer “The Waltons’ Christmas Album” to CD, and now I think it’s even on my iPod. But that’s of no matter. For as long as that LP exists, we’ll keep wel-coming Christmas morning with the scratchy vi-nyl, bells and accordion. Great traditions shouldn’t be messed with. Andrew Larson is a teacher at Colum-

bus Signature Academy New Tech High School. He lives in Columbus with his wife and sons.

Merry Christmas, John-Boy,

and thanks for the memories

p a g e � � s h e m a g a z i n e • d e c e m b e r 2 0 1 0

Landscape LogicDuring the winter months houseplants will commonly look unhealthy and may even shed leaves.Most of this is the plant responding to low light levels. Not only is the day length shorter, but the intensity of light is less during the winter months.The next question is what do we do about it? Well, you can add supplemental lighting or just wait until longer days and higher light levels allow the plants to recover. Unfortunately, people often decide the plant needs more fertilizer or water to perk it up.Adding extra fertilizer or water won’t help and may actually harm the plant. The needs of the plant should be balanced. Under low light levels, the plant doesn’t require much fertilizer and the nutrients stay in the soil where they can build up and may eventually burn roots.Also, excess water can drown roots.— Extension educator Mike Ferree

If you rely on an afternoon energy boost pair a quick caffeine hit with the sustaining power of protein by having a low-fat latte in-stead of just a cup of coffee. The milk provides energy-sustaining and muscle-fueling protein, as well as a great boost of calcium.— webmd.com

out and aboutLooking for some holiday entertainment the whole family can enjoy? This weekend Dancers Studio presents its annual rendition of “The Nutcracker.”Show times are at 2:30 p.m. Saturday and Sunday at the Columbus North High School audito-rium. Information: 376-8080.— artsincolumbus.org

HeaLtHy Habits

“Café Indiana Cookbook,” by Joanne Raetz Stuttgen and Jolene Ketzenberger. $24.95. 151 pages.“Café Indiana Cookbook” allows you to whip up local cafe classics yourself. Breakfast dishes range from Swiss Mennonite eier datch (egg pancakes) to biscuits and gravy; entree highlights include chicken with noodles (or with dumplings) and the iconic Hoosier breaded pork tender-loin sandwich.For dessert, try such Indiana favorites as apple dapple cake or rhubarb, coconut cream or sugar cream pie. All 130 recipes have been kitchen-tested by Jolene Ketzenberger, food writer for the Indianapolis Star.“Café Indiana Cookbook” reveals the favorite recipes of Indiana’s Main Street eateries, including some rescued for publication before a diner’s sad closure, and documents old-fashioned delica-cies now fading from the culinary landscape.— Viewpoint Books

Recommended Reading

love. learn. celebrate.

Save the date16th Annual Bridal Show

January 23, 2011Noon – 4 P.M.

Columbus Holiday Inn

Local Vendors • Planning Tips • Door Prizes • Wedding Fashion

FREE ADMISSION

To participate as a vendor, contact Kathy Burnett

(812) 379-5655

love. learn. celebrate.


January 23, 2011Noon – 4 P.M.



FREE ADMISSION


(812) 379-5655love. learn. celebrate.


January 23, 2011Noon–4P.M.



FREE ADMISSION


(812) 379-5655

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