Five months in the hospital. Six weeks in an intensive care unit. Allison Dickson spent the first half of 2014 fighting for her life. She suffered respiratory failure, went into shock, and her organs started shutting down. At age 34, she was put on life support three times. “I went downhill bad,” Dickson said, looking back. “I don’t remember much, which is a good thing. I don’t think it was pleasant.” But out of that difficult time, two endowed scholarships at Central Texas universities are now awarded annually in Allison Dickson’s name.
When Wes’s Burger Shack & More burned in 2014, owner Wes Teeter didn’t blame anyone. He didn’t say, “Lord, why me?” Instead he said, “Lord, why not?”
Temple Railroad and Heritage Museum presents Alert Today, Alive Tomorrow: Living with the Atomic Bomb, 1945-1965
Everyone experiences grief, loss, pain and trauma in their lives at one time or another. For Bev Desalvo, author of “Return to Joy,” a NavPress publication, the trauma was so profound that it kept her in an emotional place of hiding for most of her life.
Santa Paws, a.k.a. Anita Baez, steps out of her car in the parking lot at the Senior Care of Western Hills nursing home in Temple surrounded by an assortment of critters decked out in their Christmas best.
Story by CATHERINE HOSMAN
From the first chapter, when Houston airport ranger volunteer and veterinarian Dr. Stacy Broussard makes a grisly discovery, it’s clear “Deadly Encounter” will be another thrilling read from DiAnn Mills.
Country Dances at Belton Senior Center
The Contemporaries of the Azalee Marshall
Tucked away in the heart of rural Belton is the home of Dr. Tom and Mrs. Carol Runyan. A country road meanders past rolling hills, working ranches with horses or cattle grazing placidly and leads to the entrance drive of their Southern-Greco style house that sits on several acres of land dotted with oak trees, flora and fauna.
Vickie Silva is a foodie. As owner of Ma’s Place Restaurant in Harker Heights, her eatery is more like walking into mom’s kitchen and keeping her company while she cooks. Ma’s Place seats around 30 people, with some limited seating outdoors. She serves breakfast and lunch, and her community following keeps her busy cooking up the comfort foods that are reminiscent of home, wherever that might be.
Meeting Vivian Kusak is like reuniting with an old friend you haven’t seen in years. She greets her guests at the door with a big smile and an enthusiasm to share her story of the art that she creates.
Nestled among the trees along the banks of Salado Creek is what some describe as a Central Texas hidden gem, Alexander’s Distillery. The upscale-casual restaurant and cocktail lounge is as rich in ambiance as it is in history. Alexander’s is located on the site of an old 19th century distillery, once owned by William R. Alexander. A flood washed the building away many years ago.
Most valuableTOOL in her BAGMy notebook and pen are essential. I am a chronic list maker — groceries, meal plans, to-do lists — and I also use it to take meeting notes. I guess I’m pretty old-fashioned, because I’d much rather write it down with pen and paper than use my phone. There is something so satisfying about physically crossing an item off a to-do list.Do you have a signature beauty product you are known for wearing or using?Scarves. I love scarves, and wear them pretty much year-round. It’s fun to take a simple outfit and dress it up with a brightly colored scarf. They’re also functional; when the office is cold (as mine often is), they provide an extra layer of warmth.Do you have a helpful hint to share with readers?I try to keep healthy snacks on hand, in my purse or my car (fruit, almonds, protein bar). It’s much easier to make healthy food choices when I have them readily available.
Sixth Annual Community Garage Sale
Stocking your kitchen with the essential tools is the key to making cooking enjoyable, fast, and fun. Many people claim they “hate to cook” or that they “can’t cook,” and you would understand why if you stepped into their kitchens. Even a short, 30-minute recipe that requires only a couple chopped ingredients becomes very laborious when using a dull knife; and then cooking with a cheap, thin pan that causes foods to stick or burn only escalates the problem. No wonder people choose to eat out or warm up a pre-made convenience meal from the freezer.