SKYWATCH: MARS IN OPPOSITION Jan. 10, 7 pm at MOSI. Join astronomers for a night of stargazing! This is the best time to observe Mars through a telescope as it reaches opposition. Observe Jupiter and its largest moons through telescopes, and catch a glimpse of the International Space Station as it flies overhead. Ticket required. mosi.org KITE FESTIVAL Jan. 18 & 19, 10 am – 5 pm at Treasure Island Beach. This Sport Kite Competition and Festival includes kite flying of all types, ground displays, bubbles, and tons of free family fun for all ages. Quad Line and Dual Line lessons will be available. mytreasureisland.org TAMPA BAY LIGHTNING Catch one of five home games in January beginning on Jan. 9 against the Boston Bruins. They also play the Anaheim Ducks, Detroit Red Wings, Chicago Blackhawks, and the Los Angeles Kings at Amalie Arena. nhl.com/lightning CHILDREN’S GASPARILLA Jan. 18 along Bayshore Blvd. The day includes family-friendly festivities including a bicycle safety rodeo, preschoolers’ stroll, piratetechnics fireworks extravaganza, and the largest children’s parade in the US. gasparillapiratefest.com AIN’T TOO PROUD Jan. 3 – 5 at the Straz Center. “Ain’t Too Proud - The Life and Times of the Temptations” is the electrifying smash-hit Broadway musical that follows The Temptations’ extraordinary journey from the streets of Detroit to the Rock & Roll Hall of Fame. strazcenter.org DISHES & WISHES TAMPA Jan. 17, 7 pm at Armature Works. Enjoy open bars, live music from The SugarSax and DJ Anthony Carollo, auctions, and amazing food from Tampa’s finest restaurants. Proceeds benefit Make-A-Wish Southern Florida. Purchase tickets at wish.org . STEVE MARTIN & MARTIN SHORT Jan. 10, 7 pm at Ruth Eckerd Hall. Comedy Legends Steve Martin and Martin Short, join forces for “The Dukes of Funnytown!” A show from two of the funniest, most influential talents of the past century. rutheckerdhall.com GASPARILLA PIRATE FEST Jan. 25. The day begins with a pirate invasion which then turns into a massive parade ending at the Riverwalk with live music. The Gasparilla Parade of Pirates has been going on since 1904. Find the full list of details at gasparillapiratefest.com . SECOND SATURDAY ARTWALK Jan. 11, 5 – 9 pm at the Central Arts District, Grand Central District, Warehouse Arts District, Uptown Arts District and Downtown Waterfront District in St. Pete. Find a list of galleries at stpeteartsalliance. org/artwalk. ENTITLED HOUSEWIFE Jan. 31, 8 pm at the Tampa Theatre. Becky Robinson brings the “Members Only Club Tour” to Tampa. You know her as the “Entitled Housewife,” the outspoken viral golf character that Becky created. Her viral videos have racked up millions of views across social media. tampatheatre.org

SUNDANCE TOUR Jan. 6, 6:30 pm at the Enzian Theater. The 2024 Sundance Film Festival Short Film Tour is a 110-minute program of seven short films curated from the 2024 Sundance Film Festival, including three award–winning titles. enzian.org PARK AVE 5K Jan. 18, 7:30 am at Central Park in Winter Park. Run through beautiful Winter Park and then treat yourself to delicious samples from some of the best local restaurants. Walkers and virtual runners are welcome. trackshack.com ORLANDO MAGIC The Orlando Magic play at home seven times in January beginning with the Utah Jazz on Jan. 5 at 6:30 pm at the Kia Center. They also will play the Timberwolves, Bucks, 76ers, Nuggets, Trail Blazers, and Pistons. nba.com/magic EDDIE B. TEACHERS ONLY TOUR Jan. 17, 8 pm at the Dr. Phillips Center. Eddie B has established himself as the official voice of teachers across the globe. Get an uncensored, raw, and hysterically realistic portrayal of a teacher’s hectic life. drphillipscenter.org TORN APART Throughout January at the Orlando Museum of Art. “Torn Apart: Punk + New Wave Graphics, Fashion and Culture, 1976-86” is one of the most comprehensive punk exhibitions to date. This show highlights the brilliant designs of the era and the designers who created them. omart.org EPCOT INT’L FESTIVAL OF THE ARTS Jan. 17 – Feb. 24 at EPCOT. Discover art around the world. Families can participate in painting murals, creating chalk art, photo ops, scavenger hunts, live music, and special food just for the festival. disneyworld.disney.go.com DISNEY WORLD MARATHON Jan. 8 – 12. Choose from four different races plus the 20th anniversary of Goofy’s Race and a Half Challenge, and the Dopey Challenge that takes you 48.6 miles across all four Walt Disney World theme Parks. rundisney.com CELEBRATE LUNAR Jan. 18 & 19 at Luminary Green Park in Orlando. Kick off the Lunar New Year with five hours of live performances, Florida’s finest Asian cuisine, shopping unique goods, and then end the weekend at the Lunar Market. celebratelunar.com THE HULA BOWL Jan. 11, noon at the UCF FBC Mortgage Stadium. The Hula Bowl is the Nation’s Premier College Football All-Star Game where all NFL, UFL, and CFL teams will be represented by top scout players during the week. hulabowl.com JURASSIC PARK (1993) Jan. 31, 7:30 pm at the Dr. Phillips Center. Experience the movie projected in HD with John Williams’ iconic score performed live by the Orlando Philharmonic Orchestra. Fans may wear their favorite dinosaur or Jurassic Park costume. drphillipscenter.org

SIP & SPARKLE WINE WALK Jan. 10, 5 – 9 pm in Downtown Bartow. Main Street Bartow hosts as you explore 27+ shops, businesses, and restaurants, all offering delicious drink samples and tasty tidbits at each stop. More info on FB @MainStreetBartow. LES DUDEK ACOUSTIC SHOW Jan. 25, 7:30 pm at Gram Parsons Derry Down. Recording artist and Polk County’s own Les Dudek, is known in the music world as a Guitar Legend whose contributions have influenced the history of Rock ‘n’ Roll. gpderrydown.com POLK COUNTY TACO WEEK Jan. 10 – 19. Find amazing taco specials at restaurants all over Polk County. All participating eateries will offer either a unique taco or a taco deal. You’ll have 10 days to hit as many specials as you can! goodfoodpolk.com LAKELAND PIGFEST Jan. 24 & 25 at SUN ‘n FUN. Over 150 competition barbecue teams bring out their best for a weekend of food, music, and fun at one of Florida’s Preeminent Barbecue Contests. Proceeds benefit Lakeland-area charities. lakelandpigfest.org DWIGHT ICENHOWER’S VIP WEEKEND Jan. 3 – 5 at Nora Mayo Hall. An intimate fan experience starring 5-time World Champion entertainer Dwight Icenhower! Watch him perform Elvis, Elton John, Roy Orbison, and more. VIP experience available. Must reserve tickets in advance. dwighticenhowerfans.square.site MAN OF LA MANCHA Jan. 18, 7 pm at 111 Lake Hollingsworth Dr., Lakeland. The Lakeland Symphony Orchestra performs the timeless tale of courage and imagination, the beloved opera adaptation of Cervantes’ classic novel, ‘Don Quixote.’ lkldsymphony.org ANASTASIA Jan. 16 – Feb. 16 at Theatre Winter Haven. Set in 1920s Paris, a brave young woman sets out to discover the mystery of her past while pursued by a ruthless Soviet officer determined to silence her. theatrewinterhaven.com STARRY, STARRY NIGHT Jan. 31, 5 – 9:30 pm at Bok Tower Gardens. Experience the night sky with telescopes guided by local astronomers, enjoy space-themed presentations from leading experts, meet nocturnal animals, and more. boktowergardens.org POLK AT NITE Jan. 17, 5 – 8 pm at the AGB Museum of Art. Enjoy seasonal bites and beverages by Cob & Pen designed to complement the evening’s festive atmosphere. Enjoy the new art exhibits with full access to the museum. centralfloridatix.com JIM LAUDERDALE & THE GAME CHANGERS Jan. 31 at Gram Parsons Derry Down. A special (rescheduled) show featuring Jim Lauderdale and The Game Changers with an amazing tribute for Gram Parsons’ birthday. Doors open at 6:30 pm, show begins at 7:30 pm. gpderrydown.com

A WEEK IN WINTER By Maeve Binchy January is a time for new beginnings, and this heartwarming novel tells the story of Chicky Starr, who transforms a dilapidated mansion on the Irish coast into a cozy winter retreat. Follow the lives of the diverse guests who arrive seeking solace and connection. Binchy weaves each character’s tale of love, loss, and longing into one whole, highlighting the enduring power of human connection and fresh starts. THE MIDNIGHT LIBRARY By Matt Haig As we start a new year, many of us confront the ageold question of “what if?” Here, that question is posed through a journey of one woman’s life, all housed within the walls of a magical library. Each book in the library represents a different life she could have lived. Haig offers a meaningful look at the choices we make and the possibility of second chances, reminding us that even familiar paths can hold unexpected turns. A POINT OF BEAUTY An excellent way to start the New Year is to seek a more profound understanding of the human experience and discover new ways to find meaning and purpose in your life. “A Point of Beauty” is a collection of true stories from The Moth - a renowned storytelling organization - featuring diverse personal narratives. Each story explores the theme of finding beauty in unexpected places while delving into various human experiences - from heartbreak and loss to joy and triumph. THE TEN THOUSAND DOORS OF JANUARY By Alix E. Harrow Jump into the new year by embracing the unknown with a fantasy that transports you to countless worlds. Harrow invites you to step through the pages and explore the infinite possibilities of the universe. The adventure follows January Sarton as she discovers a hidden door in her childhood home, leading to a world of wonder and danger. She unlocks a new realm with every book she reads, encountering mythical creatures, ancient civilizations, and extraordinary people. WHERE’D YOU GO, BERNADETTE By Maria Semple For many, the New Year represents personal growth. For a humorous exploration of how shifting perspectives can become a thread that unravels into a deeper understanding of oneself, follow the mystery of Bernadette Fox, a brilliant but eccentric architect who disappears. Her daughter, Bee, sets out to find her, uncovering a story of family, ambition, and the importance of embracing change. LULA DEAN’S LITTLE LIBRARY OF BANNED BOOKS By Kirsten Miller The New Year is the perfect time to expand our minds and challenge our perspectives - and books are the ideal gateway. In this quirky novel, set in 1939 Texas, we follow Lula Dean, a spirited young woman who defies societal norms by opening a secret library of banned books. As she shares these forbidden stories with her community, she sparks a movement that challenges censorship and empowers individuals to think critically. SOUL SHIFT By Rachel Macy Stafford If you want a fresh start this New Year, this book offers a roadmap for readers to embark on a journey of self-discovery and transformation. By encouraging us to embrace change and let go of the past, we can cultivate a more fulfilling future. The book includes practical tools as well as inspiring insights. A way to help us break old patterns, overcome obstacles, and rediscover passions. PRODIGAL SUMMER By Barbara Kingsolver As we begin a new year, it is a perfect time to offer hope for a more sustainable and harmonious future. “Prodigal Summer” invites readers to consider their place in the world and cultivate a more profound sense of empathy and compassion. The novel is set against the backdrop of rural Appalachia, where three interconnected stories explore themes of nature, family, loss, and love. Kingsolver weaves these stories together, highlighting the interconnectedness of all living things and the idea that we are all part of a larger ecosystem, so every action has ripple effects.

THE COMPLETE ARTIST’S MANUAL By Simon Jennings A new year means new hobbies to explore. If you’ve ever thought about flexing your artistic muscles, this comprehensive guide to painting and drawing includes information on supports, choosing subjects, and setting up your studio or workspace. COMPLETE CROCHET HANDBOOK By Eveline Hetty-Burkart Is yarn art more your thing? This book provides step-by-step instructions to the basic stitches for beginners; advanced stitches for lace, cables, textures, and more; and instructions for techniques such as working in the round, adding edgings, understanding symbols, and reading charts. YOU CAN CODE By Keven Pettman Want to give your kids a head start on STEM this year? This step-bystep beginner’s guide to coding with the programming languages Scratch and Python combines simple instructions with accessible cartoon artwork to outline a range of projects for games, animations, utilities, and apps. SOAPMAKING FOR BEGINNERS By Ayako Umehara Go “au naturel” this year by ditching the chemicals in your suds. A certified herbal therapist and aromatherapy and Ayurveda instructor shows you how to make your own soaps through 45 allnatural recipes using ingredients you know and trust. BIRDING BASICS By Noah Strycker They say bird-watching creeps up on us all, so why not embrace it! This book encourages readers to spread their wings as they learn about attracting birds to their backyard, mastering bird identification, using the latest technology, and engaging with other birders around the world. SEWING BASICS By Sandra Bardwell Looking for less of a hobby and more of a practical skill? This book covers hundreds of techniques from beginner through advanced levels, a step-by-step guide addresses areas ranging from operating a machine and hand-sewing to fine-finishing and troubleshooting. YOGA BUNNY By Brian Russo It’s a perfect day for yoga, and Bunny is practicing his poses and wishes his friends would join him! But Lizard is too tired, Fox is in a rush, and Bird has the hiccups. Will Bunny ever be able to get his friends to slow down and realize that yoga just might be a solution to their problems? This is a fun way to introduce kids to the basic moves. BEGINNER’S GUIDE TO GARDEN PLANNING AND DESIGN By Helen Yoest Is home beautification on your list for 2025? This book offers valuable advice on preparing and planning an outdoor space that will give back season after season. From curb appeal to sustainable gardens, this book has the answers.

We sat down with Lyndsey Venrick, the Event Director at Destroyer Media to talk about Polk County Taco Week. Think of it like a taco treasure hunt exploring and supporting small businesses. There will even be restaurants participating that don’t normally offer tacos, so it will be fun to see what they come up with. And delicious. WHAT IS TACO WEEK? Taco week is a celebration of all things taco! It’s an opportunity for Polk County restaurants to showcase their best taco offerings to our residents, and an opportunity for our residents to support their favorite restaurants and discover new ones while sampling taco specialties! Taco Week is organized by Destroyer Media and supported by Visit Central Florida and runs from January 10 – 19. WHAT INSPIRED TACO WEEK? We hosted Burger Week in the summer of 2024 and it was a hit! It was clear that our residents were hungry for specialty food events and love supporting their local restaurants. Tacos were the logical next step! Everyone loves a taco, and tacos can be interpreted and reinvented in so many ways- it really gives our restaurants an opportunity to get creative! HOW MANY RESTAURANTS WILL BE PARTICIPATING? Approximately 50 restaurants from all over Polk County are participating. WHAT ARE SOME OF THE MORE INTERESTING TACOS THAT RESTAURANTS WILL BE MAKING? Arabella’s and Ave Bar created a taco with tempura lobster, avocado mousse, fennel slaw & chipotle crema in a blue corn tortilla (2 for $18). Delectable Delights is creating towering ice cream waffle nachos and tacos topped with sweet treats. Florida Fruit Cups has “K-Sooo Tacos” which are a cheesestuffed twist on a classic street taco. Frescos will have crispy pork belly tacos (3 for $15). Maritime is making fried grouper tacos (3 for $15). Tapatios will have the Tacos Gobernador which are grilled corn tortillas filled with cheese and shrimp, covered in a creamy, cheesy shrimp sauce and served with an additional dipping sauce and cilantro ($15.00). Try two different spins on a taco pizza at Palace Pizza and Bistro Pizza. BESIDES EATING TACOS, HOW CAN WE PARTICIPATE? Patrons can vote for their favorite tacos on our website during taco week! Also, we hope you post your tacos and tag us on facebook and insta @polkcountytacoweek so we can share all of the cheesy goodness. WHERE CAN WE FIND OUT MORE? You can find a full list of participating restaurants and their specials at polkcountytacoweek.com  or follow us on social @polkcountytacoweek for up-to-date information. IF YOU WERE A TACO TOPPING, WHAT WOULD YOU BE AND WHY? Queso, because it’s like a nice warm hug of cheesy comfort. Polk County Taco Week January 10 – 19, 2025 FB & IG @polkcountytacoweek Find participating restaurants at polkcountytacoweek.com

Growing leafy greens in central Florida during the winter offers a fantastic opportunity to cultivate fresh, nutrient packed vegetables. Cool season gardening focuses on crops that thrive in our mild winters. Most leafy greens grow from September to March, depending on temperatures. Here’s a guide to help you grow and enjoy your cool-season greens. 1. Selecting the Right Leafy Greens There are quite a few leafy greens that grow in the cool season. When selecting what type of greens to grow, consider what you enjoy eating, how you can offset grocery bills, or just try something new! If you’re new to gardening or need a refresher, here are some choices: • Lettuce: Loose-leaf varieties include the Simpson types, Red Sails, Royal Oak, Oak Leaf, and Salad Bowl. Romaine varieties include Parris Island Cos and Outredgeous. Butterhead types include Ermosa, Bibb, Tom Thumb, and Buttercrunch. The loose-leaf types are a great place to start if you are new to growing lettuce. • Kale: Varieties like Tuscan and Curled are popular. Look for Winterbor and Redbor varieties as well. Harvest outer leaves first. You can eat the ornamental varieties but they are often bitter. • Collards: Collards can be grown in both warm and cool season gardens in central Florida. Select varieties such as Georgia, Georgia Southern, Top Bunch, and Vates. Harvest outer (lower) leaves first. Collards can be started from seed and are known for their resilience and extended harvesting window. • Swiss Chard: Just like collards, Swiss chard can be started from seed and has an extended harvesting window. Select from Bright Lights, Bright Yellow, Fordhook Giant, Lucullus, and Red Ruby. Harvest outer leaves first. • Spinach: Spinach, particularly varieties suited for warmer climates, does well here in cooler months. Varieties such as Melody 3, Bloomsdale Longstanding, Tyee, and Space should be selected. You can either harvest the entire bunch or just the outer leaves if you would like a continual harvest. • Mustard Greens: Mustard greens add a peppery flavor to dishes. Grow Southern Giant Curled, Florida Broad Leaf, Tendergreen, Giant Red, Green Wave, or Mizuna varieties. Harvest outer leaves first. • Cabbage: Cabbage varieties for Florida include Rio Verde, Flat Dutch, Round Dutch, Wakefield types, Copenhagen Market, Savoy and Red Acre. Cabbage is high in vitamins, particularly C. • Turnip Greens: If growing for the tops (greens), select Seven Top and Sogoin varieties. Turnip greens will lend a spicy flavor to dishes like mustard greens. Start these vegetables from seed or purchasing transplants to ensure a successful season. Check out the Florida Vegetable Gardening Guide for more tips on seasonal vegetable gardening. 2. Growing and Caring for Winter Greens • Location and Sunlight: Leafy greens need ample sunlight to thrive. Place them in an area with full sun exposure for at least 6 hours a day. Plant in the ground, raised bed, or containers. • Soil Preparation: A well-drained, nutrient-rich soil is essential. Enrich it with compost or a balanced fertilizer to support growth. • Starting from Seed or Transplant: Leafy greens can be started from seed or from transplants. Sow lettuce seeds shallow as they need light to germinate. • Watering Needs: Keep the soil moist but not soggy, as greens prefer regular watering. Watering early in the day reduces disease risks and keeps plants hydrated through warmer afternoons. • Pest Management: Regularly inspect plants for pests. If management solutions are needed, contact your local Plant Clinic for the best options. 3. Benefits of Crop Rotation To maintain soil and plant health, crop rotation is essential. This practice prevents the buildup of soil-borne diseases and pests. For example, if you grew leafy greens or other Brassica (the family of vegetables that include greens) in a particular area last season, plant a vegetable from a different plant family there this season. 4. Harvesting and Using Your Bounty in the Kitchen Harvest individual leaves as needed rather than removing the whole plant. This method encourages continuous growth. Research has shown that eating greens has been associated with brain health by aiding in preserving memory and thinking skills and slowing cognitive decline. Dark greens are rich in vitamins A, C, K, and folate and have heart-healthy potassium and fiber. After harvesting, try these delicious, nutritious recipes to make the most of your winter greens. Kale is a nutrition-powerhouse and can be delicious in salads, soups, smoothies, or sautéed with scrambled eggs. The key to using kale in salads is to give the leaves a massage first! Grab the leaves by the handful and squeeze them like you would a stress ball. This breaks down some of the fibers that make the leaves so tough. Have you tried wkale chips yet? Cut into pieces, drizzle with a little olive oil, add a dash of salt or your favorite no-salt seasoning, and bake at 350 degrees for 10-15 min. They are especially terrific for that person in the house not yet sold on kale or collards! You can even crumble them after roasting and sprinkle on lasagna, spaghetti, or popcorn. And if you’d like another way to enjoy your greens, how about lettuce, kale, or collard wraps? Just spread some avocado or hummus on the leaf, then add your favorite toppings—such as shredded carrots, purple cabbage, radishes, bell peppers, a slice of turkey, beans, a little cheese. You could even use these wraps instead of tortillas for your next taco; your brain and heart will love it! For easier rolling, try softening the leaf by massaging a small amount of olive oil onto the leaf with your finger. If you use your pointer finger, you won’t get a ‘green thumb’! With these tips, you’re ready to enjoy a productive and rewarding winter garden. By following UF/IFAS guidelines and experimenting with creative ways to use your harvest, you’ll keep your kitchen stocked with fresh, flavorful greens all season long. Happy gardening! For more information on seasonal vegetable gardening and preparing your harvest, contact UF/IFAS Extension Polk County at (863) 519-1041 or visit us online at sfyl.ifas.ufl. edu/polk. The Plant Clinic is open Monday-Friday, 9 am-4 pm to answer your gardening and landscaping questions. While we are not open to walk-in visits at this time, give us a call, or email us at polkmg@ifas.ufl.edu . If you need more fun ideas for using your produce or finding a new way to enjoy it, feel free to email andreanikolai@ufl.edu . If you are not in Polk County, contact your local UF/IFAS Extension Master Gardener Volunteer Plant Clinic. The Florida Master Gardener Program is a volunteer-driven program that benefits UF/IFAS Extension and the citizens of Florida. The program extends the vision of the University of Florida/Institute of Food and Agricultural Sciences, all the while protecting and sustaining natural resources and environmental systems, enhancing the development of human resources, and improving the quality of human life through the development of knowledge in agricultural, human and natural resources and making that knowledge accessible. An Equal Opportunity Institution.

Florida has become home to a new invasive species over the last decade: the black-and-white tegu (Salvator merianae), a large, omnivorous lizard species originating from South America. While sightings in Polk County remain relatively rare, breeding populations have established themselves in nearby Hillsborough County, Miami-Dade, Charlotte County, and recently – an emerging population was found in St. Lucie County. Adults have few predators and can give birth to large numbers of offspring per year, increasing the risk of populations spreading beyond their established ranges and impacting surrounding areas. Tegus are continuing to be seen in the Southeast, with reports of them reaching as far as the Carolinas. Tegus’ adaptability—including their ability to brumate (a form of reptilian hibernation)—gives them a unique advantage in surviving Florida’s occasional winter chills. As they spread, concerns have grown about the ecological impact of this invasive lizard, particularly in regard to its interactions with native and endangered species. In April of 2021, Tegus (all species within genera Salvator and Tupinambis) were added to Florida’s Prohibited species list. Below, we’ll explore the tegu’s biology, habitat, and its impact on local wildlife, as well as what Polk County residents can do to help. DIET AND FEEDING HABITS The Argentine black-and-white tegu is an opportunistic omnivore, which means it can consume a wide variety of foods depending on availability. If they can catch it, or fit it in their mouth, they are likely going to try eating it. Tegus are known to eat: • Fruits and Vegetables: Tegus have a particular liking for berries, figs, and other fruits they can forage from the ground or lowhanging plants. • Insects and Small Invertebrates: They feed on insects, worms, and other small invertebrates, which makes them direct competitors with native insectivores. • Eggs: Tegus are adept at finding and consuming eggs, especially those of ground-nesting birds and reptiles. This poses a significant threat to native and endangered species in Polk County, including the gopher tortoise and certain groundnesting birds. • Small Animals: Tegus have been observed preying on small mammals, amphibians, and other reptiles, which further adds to their impact on the ecosystem. This varied diet, combined with their ability to adapt to new food sources, allows tegus to survive in a range of habitats and significantly impacts Florida’s native species. ECOLOGICAL IMPACT ON NATIVE AND ENDANGERED SPECIES The spread of tegus in Polk County presents multiple ecological risks. Their diet includes the eggs of ground-nesting species’ eggs, putting native and endangered animals at high risk. They have been documented eating alligator eggs and gopher tortoise hatchlings. It’s currently thought they could also present a threat to sea turtle eggs and hatchlings, ground-nesting birds and shorebirds, and even American crocodile eggs. The eggs of the gopher tortoise, a keystone species in Florida, are also at risk from tegu predation. Gopher tortoises play a vital role in their ecosystem, as their burrows provide shelter for more than 350 other species. By preying on their eggs, tegus could disrupt gopher tortoise populations, with cascading effects on the broader ecosystem. Beyond these direct threats, recent research suggests that tegus may carry non-native parasites and pathogens, which they could introduce into Florida’s ecosystems. The potential for tegus to spread diseases to native wildlife could compound their ecological impact, adding another layer of threat to already vulnerable populations. REPORTING TEGU SIGHTINGS IN POLK COUNTY Tegus are established in some remote areas of Polk County, but sightings remain relatively rare, making reports valuable for tracking their spread. Residents are encouraged to report any tegu sightings by calling the IVE-GOT-1 hotline at 1-888-IVEGOT-1 or using the IVE GOT 1 app, available on most mobile app stores. The hotline connects callers to local wildlife agencies, including the Florida Fish and Wildlife Conservation Commission (FWC), who use sighting data to track tegu populations and respond to new invasions. If you have trouble attaching photos to the IveGot1 online form or the IveGot1 smart phone app, you can email them to ExoticReports@MyFWC.com . Please note the animal’s exact location, date of sighting, approximate size, and, if possible, include a photo. Although tegus are generally not aggressive, they may bite or scratch if cornered, so maintain a safe distance. HOW POLK COUNTY RESIDENTS CAN HELP The spread of invasive species like tegus is a growing environmental issue that requires both community awareness and action. By staying vigilant and reporting sightings, Polk County residents can contribute directly to conservation efforts. Residents can also support native species by maintaining Florida-friendly landscapes and restoration of native ecosystems on public lands. Another important way residents can help prevent the spread of invasive species is to never release a pet into the wild – especially a reptile or other “exotic” wildlife. Surrender unwanted pet tegus or other “exotic wildlife” to the FWC’s Exotic Pet Amnesty Program. For more information on invasive species and local conservation initiatives, contact us at the UF/IFAS Extension Office in Bartow. Our phone number is 863-519-1041 or you can reach me directly at scarnevale@ufl.edu or on Instagram at @PolkNR. Photo by UF/IFAS Photo byTyler Jones

Chalet Orange Souffle Bertha Henshaw - Chalet Suzanna, Lake Wales Circa 1970 1 cup milk 1/6 cup sugar 1/4 cup corn starch 2 tablespoons butter 6 egg yolks 8 egg whites 1 cup orange sections marinated in Orange Curacao or Kirsch Liquor confectioners sugar 1 teaspoon orange extract Orange Sauce: 3 egg yolks 1/2 cup granulated sugar pinch of salt 1/2 pint whipped cream 1/2 teaspoon orange extract 1. Bring milk to a boil with sugar. Add corn starch which has been mixed with a little water, and cook for 2 minutes. Remove from fire. 2. Add butter, yolks and 1 teaspoon of orange extract. 3. Lastly, add the stiffly beaten whites of 8 eggs. 4. Lay the well-drained orange sections in mold in an attractive pattern, pour mixture into mold. 5. Bake in 300 degree oven. When about done, sift confectioners sugar over top and glaze quickly in oven. (souffle will jiggle in the middle and be firm around the edges when done.) Orange sauce: Combine egg yolks, sugar and salt. (We are assuming over a low heat to dissolve the sugar and thicken the yolks) Add orange extract to whipped cream and combine with egg yolk mixture at the last moment. (Recipe didn’t clarify how to make the sauce, please share if you know!) Christmas Wreath Cookies M.J. Carnevale, Winter Haven Deputy City Manager 1/2 stick of butter 4 cups mini marshmallows 6 cups Corn Flakes green food coloring red hot candies or red M&M's a little vegetable oil (or similar oil) 1. Melt the butter in a large pot over medium heat. Add the marshmallows and continue cooking (and stirring) until melted. 2. Turn the heat off and add green food coloring until the marshmallows are a nice Christmas-y green. 3. Mix in Corn Flakes little by little stirring as you go until they are well coated and green. Remove the pot from the heat and let cool until you are able to handle the mixture. 4. Coat hands lightly in oil to help minimize sticking. Shape a small handful of the cornflake mixture into a small flat circle (wreath shape) with a small indentation in the middle. Place the shaped wreath onto a piece of wax paper to finish cooling. Continue shaping wreaths until mixture is all gone. 5. Place one red hot or red M&M in the center of each wreath. Enjoy. “This was a tradition started by my grandmother, and is something my mom and dad made with my sister and I when we were kids, and is something my sister, my wife, and I still make whenever we get together for the holidays. They are delicious, quick, and a little messy to make, but the messiness adds to the fun. More than just a sweet treat, these are an activity that is a quintessential part of the holiday spirit in the Carnevale household.” Coconut Caramel Pie Julie Townsend, Executive Director LDDA Lakeland Crust: 1 cup flour 1 stick melted butter 1 cup chopped pecans Filling: 8 ounces cream cheese 14 ounce can sweetened condesed milk 16 ounces Cool Whip Topping: 1/4 cup butter 7 ounces coconut flakes 1/2 cup chopped pecans caramel sauce 1. Mix together the crust ingredients, press into a pie plate. Bake crust for 15 minutes at 350 degrees. Let cool. 2. Beat the cream cheese and sweetened condensed milk. Fold in Cool Whip. 3. For the topping, melt butter, add the coconut and pecans, let brown. 4. Once the crust is cooled, layer filling and then cooked coconut topping. Drizzle caramel (from a jar) over top. Cover and freeze. Fancy Farms' Finest Dee Dee Grooms, Lakeland 1 8 ounce package cream cheese, softened 1 can condensed milk 2 tablespoons lemon juice 1 large container of whipped topping 1 cup of chopped pecans 1 quart mashed Florida strawberries - add sugar to taste if desired 3 (8”) graham cracker pie shells 1. Beat condensed milk, cream cheese and lemon juice until well blended. 2. Fold in whipped topping. 3. Fold in chopped pecans. 4. Add crushed strawberries and gently fold into mixture. 5. Pour into graham cracker pie shells. 6. Chill for 2 hours. Garnish with whole or sliced strawberries on top before serving. Store in refrigerator. Makes 3 pies or 24 servings. “Fancy Farms is a 140-acre Strawberry Farm in Plant City Fl. Strawberry Season in Plant City is from Thanksgiving to Easter. There are over 12,000 acres of strawberries grown in the Plant City area. Fancy Farms celebrated 50 years last year. We are honored to be the stewards of God’s land.” Pistachio Cake Brad Dantzler, Winter Haven City Commissioner 1 box white cake mix 1 box instant pistachio pudding 4 eggs 3/4 cup oil 3/4 cup + 1 tablespoon water 3/4 cup finely chopped pecans Glaze: 1/3 cup water 2 cups confectioners sugar 2 tablespoons soft butter 1/2 teaspoon pure vanilla extract 1. Mix together cake mix, pudding mix, eggs, oil and water until well blended. Pour into lightly greased sheet cake pan; glass works better than tin. Sprinkle chopped pecans on top. Bake at 350 degrees for 30 – 35 minutes. 2. While cake is baking, mix together the glaze ingredients. After the cake has baked for 30 – 35 minutes, just as the top is beginning to brown a bit, pull it from the oven and poke holes (lots) in top with a fork. Spread the sugar mixture evenly over top and bake 5 – 8 minutes more. Serve warm. It will totally melt in your mouth, enjoy! Mommas Marvelous Microwave Fudge Momma Ashley Rose, Rose Dynasty Foundation 1 cup smooth peanut butter – avoid natural peanut butter if you can.  1 pound powdered sugar  1 stick salted butter – I recommend salted butter, but if you’re using unsalted butter, add ½ teaspoon salt to mixture.  1 teaspoon vanilla extract – you can use fresh vanilla extract if you like, but use less, as it can be stronger.  1. Grease or line an 8x8 baking dish with parchment paper. Alternatively, use a foil disposable pan. 2. Melt stick of butter and cup of peanut butter in the microwave in a medium- to large-sized microwave-safe bowl, until butter is just melted. Add vanilla and stir until uniform. Add sugar and stir until smooth. If there are lumps, microwave mixture for 10-15 seconds at a time — stirring between each time — until lumps dissolve. 3. Pour into prepared pan. Cover and refrigerate for about 2 1/2 hours, until set. Slice. Alternative Recipe: 1. Allow fudge to set. After 2 1/2 hours in the fridge, remove fudge. 2. Melt 1-2 cups chocolate in the microwave. Pour melted chocolate on fudge and spread evenly with spatula or butter knife. 3. Dust sea salt on top of chocolate. 4. Pop fudge back in refrigerator for 30 mins to an hour. Slice. 5. Enjoy fudge. Remember you’re loved, accepted, and wanted while you enjoy your sweet treat. Spookies & Cream Crunch Treat Jasmine Simmons, Lakeland 8 cups rice cereal 28 oreos 1 cup white chocolate chips 16 ounces mini marshmallows (reserve two cups) 14 ounces condensed milk 1 stick butter 1 teaspoon vanilla extract 1/2 teaspoon salt gel dye festive decoration of your choice 1. Start by lining a 9 x 13 pan with aluminum foil. Be sure to grease the bottom and sides of your tray for easy removal, both from the pan itself and the bar treats. 2. In a large mixing bowl, add rice cereal. Next, crumble the Oreos individually into large pieces. They break down as the mixture comes together so keep them big. 3. In a separate bowl reserve one cup of white chocolate chips and two cups of marshmallows. These are our inclusions. They will be added in after the initial mix to avoid melting. When we do this, it reveals a cross section with pockets of ooey-gooey cookie, cream, and marshmallow. 4. On the stove top, slowly melt the butter in a large pot. Once melted, add your bag of marshmallows and begin stirring continuously. When your mixture is homogeneous, add in the condensed milk and stir together. 5. Now we’re gonna add some finishing touches to the marshmallow mixture. Start by adding the salt to balance the sweetness. Then add your gel food dye. Add the vanilla last. This helps to preserve the essence from being evaporated. 6. Pour the marshmallow mixture into the prepared dry ingredients. Remember to withhold your inclusions from earlier. Stir until fully incorporated, scraping the bottom for dry bits. 7. I suggest gloving up for the final steps. The mixture will still be warm when you add the white chocolate chips and mini marshmallows. With your hands, scoop upwards and rotate in the cardinal directions until ingredients are fully incorporated. 8. Packing in the rice treat is a breeze when using gloves. Press the sides and corners first to help create a defined boundary. Work towards the center and back out to the corners. Then we press and pack to form one solid bar. The goal is to crush the pieces together. 9. Lastly, cover tightly and freeze for 45 minutes. To ensure a sharp cut line, I divide the treats when they are cold. 10. Double wrap any leftovers. These require airtight storage. For best results, I suggest making them fresh for your occasion. Jasmine Simmons is a Lakeland baker, who enjoys baking up wildly delicious food. “I got my start baking professionally with Mitchell’s Coffeehouse, where I quickly learned and grew to become a head baker. I toiled away with Honeycomb Breadbakers, as an artisan bread baker. Now, I am the newest member of the team at Bandidas Bakeshop. My career path in baking has become a journey back to myself and my childhood passions. Of which, this recipe is inspired. Now that I’m older they’ve become a holiday staple. Which has evolved from family tradition to friends. It can easily be doctored to fit any occasion. My lifelong pal and I make them every Halloween. Whether we’re together or states apart, it’s become a tradition of celebrating our connection.” George Burr's Date Macaroons Josephine G. Burr circa 1970 2 sticks melted butter 2 cups brown sugar 1/2 teaspoon baking soda dissolved in 1/4 cup hot water 1 cup shredded coconut 1 cup pecans, broken 1/2 cup currants or ground raisins 4 cups uncooked oatmeal 4 eggs, separated 1 1/2 cups flour 2 rounded teaspoons baking powder 1 teaspoon vanilla 1 pund dates, chopped 1. Add sugar to melted butter, beat until creamy. Add combined soda & hot water into butter mixture and mix. 2. Add coconut and oatmeal, cup by cup, well beaten egg yolks, pecans, raisins, and dates. Stir flour in slowly as mixture is thick and hard to handle, but persevere. Add baking powder to last of flour. Do not use the full 2 cups of flour unless needed. If mixture is too thick to drop from a spoon at the end of second cup of flour, use liberal measure of vanilla. 3. Fold in beaten egg whites and drop small amounts onto well greased cookie sheet. 4. Bake at 350 degrees for 10 minutes. Sometimes it takes a minute or so longer for well formed, brown cookies. 5. Remove from pan at once as they will break if left to cool on pan. Store in air tight tins or jars and put wax paper between layers as they will be a bit sticky. “This recipe began as a simple oatmeal cookie, but my husband, whose hobby was cooking, made this recipe from it. Very Delicious.” Pecan Balls Wendy Whitehead-Venters, Whitehead Construction 2 sticks butter (room temperature) 4 tablespoons sugar 2 tablespoons vanilla 2 cups flour 1 cup pecans, finely chopped powdered sugar 1. Mix the first 3 ingredients together. Add flour and pecans. Form/roll into small balls. 2. Bake on parchment lined baking sheet at 350 degrees until brown. (about 15 minutes) 3. Roll in powdered sugar while hot, twice. “This is MY all-time favorite childhood Pecan Ball recipe that my mom still makes for me and my siblings and our children each year. Every year, she says it will be her last year making them, and then we beg her (she secretly loves this) to make them just one more year. In years past, she would drop off batches to one of us to pass along to our kids and siblings’ families, but weirdly, in transit, a few containers would get lost, and someone would get blamed for eating someone else’s, so now Mom hand delivers them to us during the Christmas holiday.” Norma's Black Bottom Sweet Potato Pie Prima Yawa, Winter Haven 3 large, orange fleshed sweet potatoes 8 tablespoons butter, melted 3/5 cup packed light brown sugar 1/2 cup sugar 2 large eggs, beaten 1/4 cup half-and-half 3/4 teaspoon cinnamon 1 teaspoon nutmeg your favorite pie dough 1. Roll out the pie dough into a 13-inch circle and 1/8 inch thick. Transfer to a 9-inch pie pan and gently fit dough in. Trim the dough to leave a 1-inch overhang. Gently fold the dough under itself so the edge is flush with the edge of the pan. Flute the dough, cover with plastic wrap and refrigerate while making the filling. 2. Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and reduce the heat to medium, cook until tender. Drain and run under cold water until cool enough to handle. 3. Peel the potatoes and place in a medium bowl. Mash with electric mixer until very smooth. Measure out 3 cups of potatoes, keeping the extra for another use. 4. Preheat oven to 400 degrees. 5. Uncover pie shell, brush interior with some of the melted butter. Sprinkle 1/4 cup of brown sugar over the bottom of the pie shell. Bake until dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it. 6. Meanwhile in a medium bowl, using an electric mixer on low speed, mix the sweet potatoes, sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into partially baked pie shell. 7. Reduce oven temperature to 350 degrees. Bake pie until knife inserted in the center comes out clean about 90 minutes. Cool completely on a wire rack. Cover and refrigerate until ready to serve. Spritz Cookies Jane Martin, Winter Haven City Librarian 1 cup butter 1/2 cup sugar 1 egg 1 teaspoon vanilla 2 1/2 cups flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1. Cream butter and sugar, beat in eggs & vanilla. Gradually blend in flour, baking powder & salt. Chill the dough. 2. Fill the cookie press and press dough onto ungreased cookie sheet. Sprinkle colored sugar on top of cookies. 3. Bake 10 minutes at 375 degrees. “The only thing I make every year are the cookies. It is a recipe I have had since my childhood.” Best Ever... Sugar Cookies for Holiday Gifts Jane Mcginnis, Winter Haven 2 cups sugar 1 1/2 cups butter, at room temperature 4 eggs \1 teaspoon vanilla 5 cups lour 2 teaspoons baking powder 1 teaspoon salt 1. Beat sugar and butter together until fluffy. Beat in eggs and vanilla and stir in remaining ingredients. 2. I like to refrigerate the dough for a bit and then roll dough to 1/4 inch thickness. Cut in shapes with cookie cutter, place on baking sheets that have been covered with parchment paper. 3. Bake in a preheated 400 degree oven for 6 – 8 minutes. Cool on wire rack and then have fun decorating these delicious treats. “I have been baking these for every one of the 62 years we have been married.”

Shannon’s Favorite Glühwein Shannon Carnevale, Winter Haven 1/4 cup sugar 3/4 cup orange juice (fresh is best, but juice is OK too) 1 cinnamon stick 5 whole cloves 1 bottle of dry red table wine (no need to splurge on the good stuff) orange slices and strips of zest, if available 1. Add all ingredients to a sauce pot or other pot large enough to hold the ingredients. 2. Bring to a simmer. 3. Let simmer for just a minute or two, to make sure it’s evenly heated. 4. Take off the heat and allow to sit for at least ten minutes. 5. Pour into small mugs and enjoy with friends and family. “Glühwein is German hot mulled wine. This Glühwein recipe is a favorite in our home when the weather turns crisp, especially when we have guests over. It’s also at the heart of one of my favorite holiday traditions. Starting Thanksgiving week, we eagerly await the first cold snap – or December 11, two weeks before Christmas, whichever comes first. That’s when we make this Glühwein, turn on some holiday music, and start putting up the Christmas lights outside. If the tree’s already up, we’ll decorate it and the inside of the house, too. Experiment with extra whole spices like star anise or additional cloves, if you’d like! I‘m not a fan of clove, so 5 is just right for us. The recipe is simple and easy to adjust to suit your family’s taste. Not a regular red wine drinker? Glühwein is traditionally made with Spätburgunder, a German pinot noir. Cabernet and dry red blends work well, too. Avoid very oaky or tannic red wines, they can turn bitter when heated. This recipe works great with non-alcoholic wine as well—just look for one that’s not too sweet.” Naughty List Eggnog T. Michael Stavres, Winter Haven City Manager 10 eggs separated (whites and yolks) 3/4 cup sugar 1 pint (or more) of good bourbon 1 cup (or more) of good rum 1 quart of heavy cream 1. Blend 10 egg yolks, slowly stir in 3/4 cup of sugar. 2. Pour bourbon, rum, and cream into the egg mixture and combine. 3. Beat 10 egg whites until light and fluffy. Fold egg whites into bourbon mixture. 4. Enjoy responsibly. “Note – this is real eggnog, so if you are a connoisseur of the stuff in the grocery dairy aisle, you might want to fasten your seatbelt and designate a driver.” M.J.'s Hot Toddys M.J. Carnevale, Winter Haven Deputy City Manager 8 ounces water 1 earl grey tea bag (caffeinated or decaf depending on preference) 1-2 ounces of good bourbon 1/2 ounce lemon juice 1/2 ounce honey (This scales to large batches easily, just multiply the ingredients by the number of people you are serving) 1. Bring your water to a boil in a small pot. Add your tea bag(s) and steep for a few minutes, then remove the tea bag(s). 2. Measure out your honey and lemon juice in a heat proof vessel. (Pyrex measuring cups work well for larger batches). Mix enough of the warm tea into the honey and lemon juice to dissolve the mixture and then add to the pot with the tea. 3. Pour bourbon into pot with tea mixture and mix thoroughly. Pour into mug(s) and serve. Garnish with a slice of lemon if you have it. Best enjoyed with friends in a cozy setting. “This is one of my friend group’s absolute favorites on a cool night, especially if camping or somewhere like a ski cabin. It has been steadily refined by my wife and I over the years. The ingredients are simple, so get the best quality versions of them you can find. It originated from a desire for hot spirited beverages that could serve the masses in a house we lived in during college with many friends, but poor insulation and no heat. It is a perennial feature on our cool month adventures.” Homemade Kahlua T. Michael Stavres, Winter Haven City Manager 3 cups of filtered coffee 4 cups brown sugar 1 full vanilla bean, sliced long-way 1 liter vodka 1. Make coffee. Run 3 1/2 cups of water through a full cup of quality coffee grounds using a regular drip coffee machine; you should yield approximately 3 1/4 cups of finished coffee. 2. Transfer coffee to a sauce pot and add 4 cups brown sugar. Heat to just a boil and then remove from stove. 3. Add one full size vanilla bean. For best results, slice the bean long-ways to expose the inside. Let sit until room temperature. 4. Add 1 liter of your favorite vodka. For a unique twist, try a flavored vodka such as peppermint. Once blended, bottle and enjoy. “This is a great homemade gift. You can make a large batch and bottle in festive mason jars to give to friends and families. Or you can just keep it all for yourself. Not judging!”

Cheese Wafers Mrs. Richard D. Pope circa 1970 1 pound sifted flour 1 pound shortening (half butter and half margarine) 1 pound sharp cheese (grated or run through food processor) 1/2 teaspoon red pepper (more if you like it nippy) pecan halves 1. Sift flour and pepper several times. 2. Work flour gradually into grated cheese and shortening until soft and pliable. 3. Wrap and chill for several hours. 4. Pinch off pieces and roll into marble-size balls. Place on cookie sheet. Press a half pecan into each ball. 5. Bake at 400 degrees for about 8 minutes. Cool on brown paper or paper towels. Do not overcook! Freezes well. “Yields about 250 small biscuits. This dough can be forced through a cookie press or rolled out on a floured surface and cut with a fancy cutter.” Cranberry Brie Bites Nikki Ellegard, WHPD Police Officer 8 ounce tube crescent dough 6 ounces Brie cheese 1/4 cup orange marmalade 1/4 cup whole cranberry sauce 1/4 cup chopped pistachios, pecans or walnuts fresh rosemary for garnish 1. Preheat oven to 375 degrees and grease a 24-count muffin pan with nonstick cooking spray. 2. Cut the Brie into small, 1 inch squares and set aside in the refrigerator until ready to use. 3. In a small bowl, mix together marmalade and cranberry sauce. 4. On a lightly floured surface, roll out crescent dough to form an evenly sided rectangle and pinch seams together. Cut into 24 squares. Press squares into muffin cups. 5. Add one Brie square to each cup. Drizzle a little of the cranberry sauce mixture on top and around cheese square. Sprinkle nuts on top. 6. Bake for 10-13 minutes or until golden brown and dough is cooked through. Garnish with fresh rosemary if you’d like. Lisa's Deviled Eggs Lyndsey Venrick, Winter Haven 12 eggs 1/2 cup your favorite mayonnaise 1 1/2 tablespoons yellow mustard (or Dijon to add a little heat) 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon celery seed 1/2 teaspoon paprika salt and pepper to taste Optional: we topped our deviled eggs with fresh dill and pickled onion 1. Boil eggs for 9 minutes. Immediately put into ice cold water to stop the eggs from cooking further. Once cool, carefully peel and halve all eggs. 2. Remove all yolks and add them to mixing bowl. It’s ok if you mess up a few egg whites while peeling and removing yolks. You ideally want more yolks than whites. 3. Add all spices and condiments to mixing bowl. All spices are to taste- have fun with it and add your own spices in! Try curry powder, dill, chili powder- anything! Blend using hand mixer on medium until mixture is light yellow and smooth. Taste and adjust spices as needed. 4. Spoon yolk mixture into egg whites. If you’re feeling fancy, use a piping bag to pipe yolks into the eggs. Garnish with a sprinkle of paprika or other fun toppings and enjoy! “This recipe is based on my stepsister’s deviled egg recipe- it’s always a favorite at family gatherings. We took that recipe and added tasty toppings. That’s the fun part of deviled eggs- you can literally add any spices or toppings you like to make them your own! Makes up to 24 deviled eggs (depending on how good you are at peeling)”

Nana's Apple Dressing Mayor Bill Mutz, Lakeland 12 rolls of Ritz crackers 9 large cooking apples, diced and peeled 3 sticks melted butter 8 eggs, beaten well 3 cups sugar large box raisins scant Lawry’s salt 1. Dice apples. Dampen crushed Ritz with 1 cup water – not too much water. 2. Combine beaten eggs with sugar, butter, salt and pepper. Add raisins. 3. Sprinkle sugar on top and spray with spray butter if you have it. 4. Cook at 325 degrees for 45 minutes. (Don’t overcook!) Makes two 9x13 pans. Nana's Spoon Bread Mayor Bill Mutz, Lakeland 1 quart 2% milk 4 eggs, separated 1 stick butter 4 tablespoons sugar 1/4 teaspoon salt 3/4 cup corn meal 1. Let milk come to a rolling boil. Stir in corn meal slowly and carefully. 2. Stir in well-beaten egg yolks, butter, sugar, and salt. 3. Fold in beaten egg whites very thoroughly. 4. Put in 9x13 pan, and then put that pan into a pan of water while baking. Bake at 325 degrees for 40 minutes. “These excerpts are from a book one of our daughters-in-law compiled as a Christmas gift to Pam, including the best recipes from our Family’s Legacy. The two that I am submitting are both great for holiday dinners and are two of my favorites personally. By the way, my Mom’s grandma’s name was Nana.” Gramma Gertrude Trapnell Bowen's Dressing Kimberly Moore, LKLDNow Reporter 12 slices white bread 2 large sweet onions 1 bunch of celery 1 package Success rice 1 teaspoon of sugar 8 eggs giblets and neck butter 1 cup fresh sage salt and pepper 1. Boil 6 eggs. 2. Toast the bread and then cut or tear into squares. 3. Finely chop the onion and celery and then sauté in butter. 4. Boil giblets and neck in at least four cups of water. 5. Cook rice per instructions. 6. When cooked, remove the meat from the neck bones and finely chop giblets. 7. Chop sage. 8. After the turkey is cooked, remove a lot of the grease from the roasting pan, retain meat scraps. Mix ingredients in the roasting pan and stir in some of the broth until almost pasty. 9. Mix in two raw eggs and add salt and pepper to taste. 10. Bake at 350 for 45 minutes. “In 1933, my Great Grandmother Gertrude Trapnell Bowen sat around a quilt with her daughter June, stepdaughter Erline (my grandmother), and other in-laws, sewing a crazy quilt, chatting and having lunch. Gramma, as my Dad called her, raised six of her husband’s children from his first marriage and then she had five of her own. My great-great grandmother would arrive to these quilting bees by horse and buggy, as her husband didn’t trust automobiles. My Dad, Maurice Moore, remembers walking under that quilt as a 3-year-old boy, watching as the needles pierced the fabric and the light shined through the joined shapes. I used that quilt in college and still have it on a quilt stand in my bedroom. His grandma raised him starting about that time and would sit him in the kitchen with her. As she cooked, she would explain to him what she was doing and why. His chore some days would be to churn the butter by hand. He also had to chop firewood for the stove. They cooked vegetables from a farm they owned and dressed chickens from the yard. At Thanksgiving and Christmas, she made this dressing recipe, which is now at least 120 years old – and the best dressing I’ve ever had.” Chalet Suzanna Broiled Grapefruit Blair Petersen Updike, Lake Wales grapefruits sugar cinnamon fried chicken livers 1. Choose flat grapefruit so they won’t roll around in your pan, or you could take a small slice off the bottom to flatten it. Half and section each grapefruit. Start by cutting out the core so there will be a reservoir for the delicious juices. 2. Place in a pan and sprinkle cinnamon sugar over the top. Be generous. Place on rack at top and preheat broiler. 3. Broil grapefruit until the tops caramelize. It was not unusual for them to burn the rinds at the restaurant, and chef would just trim anything super burned off, or just send it out that way because as Carl said, “don’t worry it’s dark out there.” “Here’s the part that’s going to cause some of you problems…Top with fried salty chicken liver. If it were up to me, I’d probably just buy them and retoast before serving rather than dealing with frying in the house. How did this insane combination come about you say? One night at the Chalet there was a big party. One of the hors d’oeuvres was fried chicken livers, but they came out too late to be passed. When it came time to serve the grapefruit, they discovered they were out of the maraschino cherries they usually dropped on top, so my Aunt Vita, not wanting to waste anything, plopped a chicken liver on the top of each grapefruit as they went out the kitchen door. The salty fried flavor of the liver is delicious with the bitter-sweet cinnamon caramel of the grapefruit. This feels like a recipe from another time, now that the Chalet has been gone for a decade, and canker wiped out most of the backyard grapefruit trees. For those who are unfamiliar, the Chalet Suzanne was a Restaurant and Country Inn on the north-side of Lake Wales. It was a patched together amalgam of old Florida, with pecky cypress and sunny pastel paints, and old-world with dark wood antiques, Persian rugs, stained glass, Moroccan lamps, and painted Turkish tiles. It attracted movie-stars, royalty, and a whole cast of interesting characters who often reached it via the grass private airstrip. My Aunt Vita married into the Hinshaw family who owned the Chalet and ran it together with her husband Carl for the rest of her life. I did my time there as a 16-year-old, bussing tables for minimum wage (which was probably like $4.75 back then, but you were allowed as much sweet tea and romaine soup as you could consume) and got to observe the goings on in the kitchen. Since the closing of the Chalet my family has continued to make some of the dishes for special occasions including this favorite broiled grapefruit.”