Emily Dickinson wrote:

“A Light exists in Spring

Not present on the Year

At any other period –

When March is scarcely here…”

Let’s celebrate the arrival of spring with some questions on the season.

1)  From the Latin term for ‘equal night’, what word describes the arrival of spring?

2)  Meaning ‘mandate’, what is the name of the Christian holy day just before Good Friday that often includes cleaning of the altar in Catholic churches?

3)  Spring Break in Fort Lauderdale took a significant jump in popularity thanks to this 1960 novel and film. The novel was written by Glendon Swarthout and the movie co-starred George Hamilton, Yvette Mimieux, and Frank Gorshin.

4)  International Workers’ Day coincides with an ancient European festival on what spring date?

5)  Considered a signature development in American cuisine of the 1970s, what pasta dish with lots of veggies owes its name to the word for the spring season in several romance languages?

6)  Spring training in baseball owes its origins to owner Albert Spalding.  Yes, THAT Spalding, as in sporting goods.  He sent his team to Hot Springs, Arkansas, to get ready for the season, early in the 20^th century.  Other teams saw the results and followed suit.  Name Spalding’s National League team.

Obesity has become an insidious national health concern over the past 20 years for multiple reasons. Fast food restaurants have made it easier and cheaper to eat an unhealthy diet than a healthy one. Our entire culture in fact has gradually moved to “bigger is better” mentality where literally everything can be Supersized. Since the 1970s the average caloric intake has increased by 600 calories per day. Over a week, 500 extra calories per day will cause weight gain of one pound—that’s 52 pounds in a year!

All of us can develop bad eating habits for different reasons. For one reason or another, food can satisfy needs other than hunger and sustenance. Boredom, loneliness, social events and emotional dissatisfaction are a few reasons to eat other than feeling hungry. If done on an inconsistent basis, most people are able to minimize the effect on their baseline weight by exercising and cutting back calories on other days.

However, this type of eating can change into a habit and become the “new normal” if it’s done too frequently. Behavioral research indicates that it takes three weeks of consecutive action to create a new habit. This is also good news because that means it can be as easy to break a bad habit as it is to start one.

I have added LeanMD weight loss program to my medical practice. This program helps people lose weight, but it’s also an educational opportunity to show people why they have gained weight and teach them what, when and how they should be eating. It also teaches how to manage triggers and stressors that add to overeating or preventing long term success in other programs or on your own. When you are trying to lose weight, WHAT you’re eating is just as important as HOW MUCH you’re eating. With LeanMD you will develop healthy eating habits that will change your mentality towards food and eating.

There are three phases to the program:
1. Weight loss phase (up to 5 pounds per week)
2. Transition Phase (increase calories and incorporate your favorite foods)
3. Sustainable Loss Phase (maintain your new weight and habits).

I have been extremely impressed with the philosophy and results of this program. I highly recommend it for anyone who has been struggling not only to lose weight, but also for those who have trouble maintaining their goal weight. LeanMD doesn’t give you food to eat or have you count numbers as with other weight loss programs. It gets you back to the basics of eating fresh, clean, healthy food and making smart choices regarding your diet.

The way you eat should be a healthy habit that you feel comfortable doing for life. It’s much like brushing your teeth twice a day. It would be nice if teeth were “self cleaning” but you feel good doing it and having done it. If you do miss a brushing once in a while, that’s okay because the groundwork for healthy teeth and gums is being done on a regular basis. The groundwork for our general health is done every day in the way we eat.

Carrying extra weight on your body is an enemy that unfortunately becomes more tolerable with time, but your health fails during that time. Chronic pain, osteoarthritis, high blood pressure, heart disease, strokes, diabetes, cataracts, gout, and sleep apnea are just a few of the chronic illnesses that are caused by being overweight, making poor diet choices, and obesity.

Visit my website for more information: www.delaneymd.com

The GOLD STANDARD of Skin Rejuvenation “PLUS”

The “gold standard” of skin rejuvenation for years has always been CO2 Laser Resurfacing. When Micro-Fractional CO2 Laser is combined with Erbium Laser during the same treatment there is a decrease in sun damaged pigment spots, a tightening and smoothing of the skin, a decrease in acne and/or chicken pox scars, and a creation of new collagen as well as tightening of existing collagen for a rejuvenation that can last up to 10-15 years. This combination of lasers also reduces pre-cancerous lesions therefore decreasing the possibility of getting skin cancer. All in ONE TREATMENT!

It has become very confusing for the consumer to sort through the long list of much less effective lasers. Micro-Fractional CO2 PLUS Erbium patients should be able to see significant tightening on the face in as little as ten days. This is the first effective treatment for additional areas of the body, such as neck, chest, arms, and hands. These areas cannot tolerate the same energy as used on the face, so tightening may not be as dramatic but decreased pigmentation and smoothing is just as effective. While Micro-fractional CO2 Laser is safe and effective for the face, neck, chest, arms, hands, and back, the Plus Erbium is recommended only on the face to smooth out deeper acne scarring and wrinkling around lips and eyes.

Micro-Fractional CO2 PLUS Erbium Laser Skin Resurfacing is the right choice for people who want healthy, younger looking skin in one treatment. Most patients return to work in about 7-10 days, sometimes with minimal cover-up. It is very important to have a customized skin care regimen which includes a blend of products and procedures. The first and most important product is a broad-spectrum sunscreen SPF 30-50, containing zinc Oxide or Titanium dioxide. This must be worn 365 days a year! Besides customized skin care products, treatments like Intense Pulsed Light (IPL) and Broad Band Light (BBL) are perfect for excessive redness and pigmentation problems. Microdermabrasion (Diamond Peels) provides exfoliation to the skin that give you a healthy glow and vibrant complexion. This procedure is safe and effective for the face and also neck, chest, arms, hands, and back.

As with everything—Experience counts! We have been doing this procedure since 1991. Ask to see photos of actual patients. Make an appointment today to discuss the possibilities of younger, healthier-looking skin. Advanced Laser & Skin Care Center. 101 Park Place, Suite 101, San Ramon, California. 925-743-1488 visit our website at SanRamonDerm.com

The world of business and boardrooms is no longer the boys’ club it used to be. Women have shouldered their way in for a seat at the table. However, it’s important to note, women don’t seek to shoulder men out of the way; they want only to work shoulder-to-shoulder with men as they make their own way. The U.S. Small Business Administration reports that women-owned business—WOB—is one of the fastest-growing segments of the small business community. And according to the National Federation of Independent Business, over half of all new small business jobs created in the next five years will come from businesses started by women. A 2018 article in Yes Magazine suggests women are finding success because they excel at networking and see business through the lens of connection rather than competition. The article further points out that women entrepreneurs are likely to form long-term bonds with employees, leading to longer tenure. In short, women are redefining the way business is done.

Women often redefine themselves as they redefine the way business is done. Owning a business, to begin with, can empower women and connect them to their community. Studies show that women tend to own businesses ten years later than men, often because they find themselves empty nesters after dedicating their lives to raising children. That was the story for Lou Panzarella, owner of the women’s boutique Spree at the Danville Livery, who found herself looking for a place to put her energy after her children left home. “Opening Spree definitely gave me a sense of purpose after my kids were raised,” Panzarella said. “My kids supplied the connection to my community, and I found myself losing that as I got older. Opening my business restored that connection. Now my customers will sometimes bring lunch when they come in.”

Owning a business also allows women to blow away stereotypes and gender expectations. Executive Coach Maya Hu-Chan says owning a business develops a sense of presence in women, a deportment that says, “listen to me” not “look at me.” Panzarella agrees. “My store gives me a sense of credibility. I never thought I would own my own business, have my own debt, my own responsibility,” she said. In the back of Panzarella’s store hangs a poster with one of her favorite aphorisms: She believed she could, so she did.

Perhaps most importantly, women who own businesses can develop flexibility in their schedule and create a sense of control over their lives. In a recent article for Forbes, writer Caroline Castrillion reports that women remain primary caregivers and cites a study in Sage Journal that indicates the primary reason women start a business is to accommodate work to their family’s needs. Tal Sendrovitz, a single mother who owns Tal’s Patissiere in the Danville Livery, says this is absolutely true. “If I had stayed in the corporate world I would be locked into strict hours and a commute. My own business allows me to work at home behind the scenes and to always pick the kids up from school. I started my business when my little one was 5 and someone had to be there for the kids. That had to be me.”

There are many stories that speak to the power of women-owned businesses. The Danville Livery boasts 34 women entrepreneurs, each one forging her own way to contribute to the center’s personality and the community’s vitality. Collectively these strong-minded women are fondly known as The Ladies of the Livery; individually each has a vibrant and interesting story to tell. If you would like to read some of these powerful stories, you can visit ladiesofthelivery.com.

March 17 is the day when everyone aspires to be Irish; and I can’t blame all the poor unfortunates for climbing onto our bandwagon. It’s a pretty wonderful heritage, if I do say so.

Centuries of political oppression spawned a dark sense of humor that lives on to this day. Never mind our characteristic lack of height, predisposition toward freckles, and lifelong addiction to sunscreen. The Irish know how to party, and everybody wants a piece of the action this month.

There was a time when Irish cooking was little more than the punch line to a joke—a cuisine so scorned, it was ranked only slightly higher than Britain’s. Ireland was a poor country with a less-than-sunny climate, so its cooks merely played the hand they were dealt. Oh, the Irish enjoyed food—but no one else in the world was clamoring to eat their potato-centric meals with overcooked meat and mushy root vegetables. Salad? Are you kidding? Dessert? How about some fruitcake? These weren’t conscious choices. It was just life.

My parents were a product of that era, so it’s pretty much the food I grew up on, here in California. (Don’t even get me started on dulse, Donegal’s answer to Beluga caviar.) While other kids popped strange tart-like things into the toaster and slurped their way through bowls of sugary American cereal, breakfast at our house was usually crisp bacon and soft-boiled eggs served in china egg cups, alongside Mom’s raisin-studded soda bread and washed down with steaming cups of tea— made kid-friendly with plenty of milk and sugar. In the Age of Tunnel of Fudge Cake, our special spring dessert was pie homemade from rhubarb that grew in our backyard. In retrospect we were incredibly fortunate, though at the time neighborhood kids viewed our meals as freakishly quaint.

A talent for producing decent libations was about the only thing that earned the Irish a spot on the culinary map. Maybe this is why Americans invented their own misguided vision of what food should be on St. Patrick’s Day: corned beef boiled-to-death with spuds and limp, smelly cabbage. I suppose if you drank enough booze, you might even enjoy it.

But sometimes time heals all ills. A generation-or-two ago the economy of Ireland began to thrive. The young became well-educated and well-traveled, and suddenly a big ol’ pot of greasy lamb stew was no longer the solution to every entertaining dilemma. Food magazines began to celebrate the natural bounty of Ireland—organically grown vegetables; artisan cheeses; free-range meats; and fish plucked from clean waters. Suddenly farmhouse cuisine was chic. Even our beloved soda bread got some respect. Irish chefs became sophisticated locavores, and their country a destination for world-class food and an inspiration to others.

Even their longstanding love of rhubarb was given a second look. For example, instead of being mixed into cake batter, here rhubarb is sandwiched between two layers of biscuit-like dough that, when baked, soak up the sweet-tart juices. The finished cake can be cut into wedges or served directly from the dish with a large spoon, like a cobbler. Serve it plain, or with vanilla ice cream or a dollop of lightly sweetened whipped cream spiked with Irish whisky. Slainte!

Rustic Rhubarb-Ginger Cake

1 1/2 pounds fresh rhubarb stalks, cut into 1/2-inch pieces (about 4 1/2 cups total)

1 cup (packed) light brown sugar

1 1/2 tablespoons finely grated fresh ginger

2 cups cake flour*

1/2 cup plus 2 tablespoons granulated sugar

3/4 teaspoon baking powder

1/8 teaspoon salt

1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes

1/3 cup whole milk

2 large eggs (1 separated), at room temperature

1. Place a rack in the center of the oven and preheat to 400 degrees. Grease a 10-inch glass or ceramic pie plate or a 2 1/2 quart oval gratin dish; then refrigerate to chill.
2. In a medium bowl, combine the rhubarb, brown sugar, and ginger. Toss gently to mix well.
3. In a large bowl, combine the cake flour, the 1/2 cup granulated sugar, the baking powder, and salt. Whisk gently to blend. Using a pastry blender or your fingertips, blend in the butter until the mixture resembles coarse meal. In a glass measuring cup or small bowl, whisk together the milk, the whole egg, and the egg yolk. Make a well in the center of the flour mixture. Pour in the milk mixture, stirring with a wooden spoon to gradually incorporate the flour and form a soft, sticky dough.
4. With floured hands, transfer half of the dough to the chilled pie plate, patting out evenly over the bottom and halfway up the sides. Scrape the reserved rhubarb mixture and any accumulated juices over the dough. Using a tablespoon, spoon small mounds of the remaining dough evenly over the top. Lightly beat the egg white with a few drops of water, then lightly brush it over the dough mounds. Sprinkle the remaining 2 tablespoons of granulated sugar over the top.
5. Bake until the rhubarb is tender and bubbly-hot and the top crust is golden and cooked through, 30 to 40 minutes. Transfer to a rack to cool for at least 30 minutes before serving. Serve warm or at room temperature. (This is best served the same day it is made. Cake can be made up to 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired.)

*Cake flour is a fine textured, soft wheat flour that makes particularly tender cakes and pastries. It is often sold in a box, and can be found in the baking aisle of well-stocked supermarkets.

Rhubarb Trivia

-The thick, celery-like stalks of rhubarb can reach up to 2 feet long. When you find rhubarb at market the leaves will have already been discarded, as they are toxic.

-A good source of fiber and Vitamin A, flavorful field-grown rhubarb has cherry-red stalks and green leaves. Its peak season begins mid-March.

-Hothouse-grown rhubarb, available year-round, has a milder flavor, yellow-green leaves, and pinkish stalks that cook up to a not-so-pretty gray…which is why many recipes call for adding strawberries, raspberries, or a few drops of red food coloring. Field-grown rhubarb does not require these additions to make it visually appealing.

-Choose crisp, brightly colored stalks with fresh looking stems. Refrigerate in a plastic bag for up to 5 days.

-Rhubarb has undergone some gender re-assignment over the years. Although often prepared as a fruit, botanically it’s really a vegetable.

-Known as “pie plant” in some parts of the country, rhubarb is always combined with a fair amount of sweetener to tame its natural tartness.

The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.

Luxury in an SUV!

Cadillac has re-entered the three-row, midsize crossover with the all-new 2020 XT6. For a while now Cadillac has only offered 3-rows of seating in the Escalade, which is a very different vehicle compared to the XT6. The Escalade is based on a truck platform and the XT6 is based on a smaller, lighter sedan-based chassis utilized in the well-received Chevrolet Traverse and Buick Enclave. Being served on a car-platform delivers a completely distinct and more comfortable ride and feel. The XT6 motions that Cadillac will now compete in every category of the luxury SUV/Crossover market.

Pricing and Trims
The 2020 Cadillac XT6 is available in two trim levels: Premium Luxury FWD ($53,690), Premium Luxury AWD ($55,690), and Sport AWD ($58,090).

What’s New for 2020?
Everything, as 2020 is the first year of the premium midsize XT6 SUV/Crossover. The XT6 is the third and largest version of the XT series. With clean bold lines, the XT6 is beautifully designed with a luxury interior. There were a few issues including not enough noise dampening and little cargo space behind the third row.

Interior Highpoints
The 2020 Cadillac XT6 offers a roomier third row seating compared to most of the luxury three-row vehicles on the market. However, this comes at the expense of a reduced amount of cargo space behind the third row of seats—only 12.6 cubic feet compared to the 2020 Lincoln Aviator’s 18.3 cubic feet. The XT6 does provide some hidden storage under the cargo hold accessible by lifting the floor panel.

The interior is beautiful and well-crafted including the following features: an ultra view (panoramic view) sunroof, tri-zone climate control, NFC wireless phone charging and pairing for compatible phones, Bose® 8- speaker audio system, and an 8” full color touch display screen. Some notable optional equipment items are head-up display, surround vision recorder, night vision, and automatic emergency braking. The Premium Luxury models are trimmed with exotic wood decor, while the Sport features performance-inspired carbon fiber trim.

Exterior Highlights
The Sport trim exterior accents are defined by darker, more aggressive performance-inspired details compared to the Premium Luxury trim including black exterior details, a more assertive front and rear fascia, clear tail light lenses, a mesh-pattern grille, and 20-inch wheels.

The XT6 is approximately the same size as the Audi Q7. The design style is sleek, starting with a powerful and menacing expression front end. The front grille houses vertical lights elongating the XT6’s snarl. Sharp, yet less edgy, as with past Cadillacs, the XT6 lines are clean and inviting.

Performance Specs
The XT6 driving dynamics are powered by Cadillac’s 3.6L DOHC V-6 engine rated at 310 horsepower and mated to a 9-speed automatic transmission featuring next-generation Electronic Precision Shift. To improve fuel efficiency, the 3.6L is equipped with Active Fuel Management technology that allows it to operate as a V-4 when V-6 power is not required. The XT6 is available in both Front-Wheel Drive and All-Wheel Drive.

Cool Features:

• Head-up display
  
  
• On-board phone charging system (tucking your phone in a slot to charge)
  
  
• Surround Vision Recorder
  

Safety & Integrity
The 2020 Cadillac XT6 is loaded with standard and available safety features. Here are some of the standard items: HD Rear Vision Camera with Remote Wash, Forward Collision Alert, Following Distance Indicator, Automatic Emergency Braking, Front Pedestrian Braking, Front and Rear Park Assist, Lane Change Alert with Side Blind Zone Alert, Rear Cross Traffic Alert, Lane Keep Assist with Lane Departure Warning, Safety Alert Seat, and Speed Limiter.  The optional list is also plentiful: Rear Camera Mirror with Remote Wash, Enhanced Automatic Emergency Braking, Advanced Adaptive Cruise Control, Automatic Parking Assist with Braking, Rear Pedestrian Alert, HD Surround Vision, Surround Vision Recorder, Head-up Display, Reverse Automatic Braking, Night Vision, and Hitch Guidance (with Hitch View).

In Summary

The Cadillac XT6 is distinctively designed with a long list of technology options. It has wonderful acceleration, a comfortable ride, and communicated steering. It is in a very competitive market with a few new competitors coming on board. With that said, if you are looking for an American brand luxury crossover then the XT6 should be on your list to check out and test drive.

Specifications.

2020 Cadillac XT6 Sport AWD

Base price:                 $57,095 as driven: $71,840 (including destination & optional features)

Engine:                       3.6-liter V6

Horsepower:             310 hp @ 6600 rpm

Torque:                      271 lb.-ft. @ 5000 rpm

Transmission:           9-Speed Automatic Transmission

Drive:                         All Wheel Drive

Seating:                      7-passenger

Cargo Volume:         12.6 cubic feet

Curb weight:             4690 pounds

Fuel Capacity:           22 gallons

Fuel Economy:          17 MPG City, 24 MPG Highway

Turning Radius:       39.1 feet

Wheelbase:                112.7 inches

Warranty:                  4 years/50,000-miles

Also Consider:          Acura MDX, Audi Q7, Hyundai Palisade, Kia Telluride, Lincoln Aviator, Volvo XC90

Q. I need to trim a mature row of junipers along the side of the house. My neighbor cut his last year, and it looks like a “Brillo pad.” What is the proper way and time to prune junipers to avoid it from looking ugly?

A. Junipers, cedars, redwoods, cypress, and other conifers are pruned November through mid-April. Unlike other evergreen hedges, junipers are very slow to produce lateral growth off the bare, older branches. This presents problems when the junipers have been left to grow unattended over the years. They do not recover quickly from a heavy shearing; hence, you get a very unattractive “Brillo pad” look. Unfortunately, it will take several growing seasons for this look to disappear. Junipers have only one major flush of new growth per year, and that is in the spring. Now to avoid this, you’re going to have to prune the junipers back in steps. It’s done over the next several years, always leaving some of the vegetative growth. I’m faced with a similar dilemma at my mothers-in-law’s house. She has a hundred feet long and twenty-foot wide row of juniper that edges the property along the street. This was a very typical landscaping pattern when the area was initially planted in the seventies. Besides, this would be a moot point if I wish to replace the juniper and re-landscape the area, but I don’t. It’s going to be slow and tedious, but the alternative look is unacceptable. Another pruning note: wear gloves and a long sleeve shirt. The sharp needles from the junipers will puncture the skin. When the skin comes into contact with moisture, there will be a stinging/burning sensation that lasts for a few hours. Also, the puncture points will be red and sore for several days—a lesson I learned the hard way. There is a second reason for pruning now, as the open pruning wounds are a perfect entry point for insects. It takes a good week for the wounds to callus over or seal themselves. The activity of the harmful insects increases with the spring weather.

Q. Every year, we get aphids on our flowering plum tree. I’ve read that ants transport aphids, but I have never seen any ants in the area of these trees. What do I do to prevent the aphids? Also, the tree is struggling. Half the tree has finished flowering while the other half is still bare, and the branches are brittle. Can this tree be saved, and will any pruning help?                                                                                        

A. The aphid problem is easy to solve. Once the leaves start to emerge, be on the lookout for any leaves that are curling. Once you see the curly leaf, spray the Plum tree with insecticidal soap making two applications a week apart. I’d then pick off the curly leaves and dispose of them. This should protect the trees from any further attack for the year. Aphids are inevitable on a wide range of plants. Even without the present of ants, aphids are mobile. They are present year-round, but it’s during the spring with the flush of new growth that they are the most active. Your biggest concern should be the tree’s health. The section that has not leafed out and is brittle is probably dead so remove all it that growth. Next, step back and take a hard look at what is left to decide if it’s worth saving or if it needs to be replaced. It will take several years for it to recover. Pruning will never cure what is ailing a struggling tree. Pruning only enhances the shape and form of trees and shrubs. If you decide to keep the tree, I’d then remove those branches that hinder the over shape of what’s left. This has to be a judgement call on your part. Next fertilizer with an all-purpose fertilizer to encourage the new growth and set up a regular watering schedule. And finally, I’d record the progress with a digital camera or smartphone.                        

Q. We would like to raise the soil level about one foot around four very old and lovely-blooming Wisterias. Our first choice would be to bury each plant. Is this possible? Our second option is to dig the plants up and replant them. The last thought is to install plant wells around each plant. What would you suggest?                                                             

A. Of the three options, the least desirable is to bury the plants by raising the soil level. This is not advisable at all as it’s a sure proof way to kill them. The Wisterias could be transplanted to a new location, but given their age, it may not be feasible. I think the most practical solution is to build permanent plant wells around each plant. They should extend from the trunk to beyond the drip line. This is where the majority of the roots are located. You can use a variety of materials such as railroad ties, concrete blocks or moss rocks to hold back the soil.

Buzz Bertolero is an Advance California Certified Nursery Professional. The Dirt Gardener’s website is www.dirtgardener.com and questions can be sent by email to buzz@dirtgardemer.com  or on Facebook at Facebook.com/Buzz.Bertolero

We’re heading into spring. You know what that means? Lots of new wardrobe possibilities! Trends are always making a splash this time of year. It’s time to pull out the brighter hues and fun prints. So, let’s talk about a few of the trends we’re seeing this spring. Bold floral prints, bold colors, and bold polka dots. If you haven’t caught on; it’s looking like bold is an it-factor!

 (TOPSHOP: Ruffle hem dress $95)

Try out some polka dots! The trend makes a comeback time and time again. It’s one of those prints that’s so much fun and allows for your playful side to take part. The fact that black and white is such a classic dot color scheme allows for the print to be sophisticated and perfect for any occasion. Rock a polka dotted dress with sneakers and a denim jacket for a stroll around the farmers market. Wear with a clutch and heels or booties for a more dressed up occasion.

 (French Connection: Eloise Blouse $88)

Bold florals can be worn in so many ways. The options are endless. Keep it casual with a floral print tee, jeans, and sneakers. Or, opt for a sheer blouse with a great striped hem detailing. This too could be dressed up or down. Rock it with white pants and strappy sandals for date night or pair it with flare jeans and sneakers for a fun weekend brunch look.

 (Eliza J: Bishop Sleeve Sweater dress $148)

Next, plunge into the bold color palettes. No better time than spring to be bold and bright! I’ve seen lots of solid colored dressed that make the perfect statement with their bold hues. If your church service is a dressed-up occasion then this is a great look to wear. A bridal shower, baby shower, or Easter brunch is also a perfect occasion for a fun dress. Wear your dress with flats for comfort and ease. Dress it up a bit with wedges or go full force in a pair of heels.

 (Loft- Floral Tiered Maxi Dress- $100)

Now let’s combine them. Mix it up and go for a bold color and bold florals! This dress is great for throwing on and feeling put together. The sleeve length and hemline is perfect for spring’s unruly weather patterns. It’s easy to put on a long trench for a rainy day, denim jacket and light scarf for some warmth on a sunny yet, chilly day. Something to remember about Loft is this retailer often has sales. Be sure to wait for their 40% off days! Loft is a great spot for finding bold hues and bold prints.

Happy spring, friends! I hope these trends find you feeling inspired with your wardrobe. Stop by maccarose.com for more on fashion.

I have a granddaughter who plays the game. Initially, when she made the announcement that she wanted to play Women’s Ice Hockey I thought it random. Random because no one in our family has truly ever embraced “cold” sports. We’re more apt to head to the beach than the snow. Three years later, she’s still playing and loving the sport and I’ve kept my winter coat handy year ’round so I could be reasonably warm watching her play.

In 2020, the United States is celebrating a “Miracle.” Forty years ago, our boys, quite literally beat the men, also quite literally of the USSR for the Olympic Gold. Miracle is that story.

“I went to a fight and a hockey game broke out.”  We’ve probably all heard that old saying but it may just be more truth than fiction. From what I can see, the kids, and often adults, who play the game are just plain tough! 

The year was 1980. The place was Lake Placid, New York. The Soviets had won the Gold for the last four Winter Olympics. But!  In 1960 the United States team had taken the Gold for the first time ever and Herb Brooks (Kurt Russell) was left sitting on the sidelines watching. Having trained with the 1960 team for months, he was the last one cut from the roster. His dream of winning never faltered, so when asked to coach the team he was ready. He truly believed he could coach this scraggly bunch of college boys to victory. With no Gold Medal since 1960, no one else believed in his dream.

The first hurdle was picking the team. When questioned about his choices he said that he wasn’t looking for the best players, he was looking for the right players. In the midst of his year-long training he was told over and over again that he was working the boys too hard. Many held grudges against their fellow players for tactics in past games. Many were young and didn’t quite want to work that hard. Many just didn’t believe it could be done. It was his almost impossible task to mold them into a winning team.

Miracle is a David and Goliath story in a time where it was badly needed. The Cold War was a cold fact. The world was hurting. The USSR had invaded Afghanistan just a few months before. The communist way of life threatened the very fabric of the lives of freedom loving people around the world. Evil was alive and well and rearing its ugly head. This win was more than just a Gold Medal. It was symbolic of victory over our enemy, without a shot being fired.

I loved the poignancy of the wall in the locker room covered in telegrams from well-wishing Americans…even the one that said. “Beat those Commie Bastards.” Like I said before, in 1980 this was more than a hockey game to so many. The average age of our team was 21. Most of the well-seasoned USSR team had been playing together for 15 years but as Coach Brooks said, “Great moments are born from great opportunity.” 

Throughout their training, Coach Brooks would occasionally ask a player, “Who do you play for?”  They would say the name of their school. When he finally asked the question to one young player and heard the reply, “The United States of America.” He knew he had his team. They learned that the name on the front of the jersey was more important than the name on the back. Coach Brooks gave them not just a chance to dream, but to believe.

Miracle is a great family movie. You can watch it with your kids, your grandkids or alone. Alone might be best, that way you won’t be embarrassed when you jump out of your seat, pump your fist in the air and yell “GO USA.”

As usual, you can email me at chastings@rockcliff.com

Don’t look now, but March has arrived and along with it, St. Patrick’s Day, a festive day of celebration replete with good food and drink. Beer is the customary accompaniment to classic Irish dishes like corned beef, cabbage, and potatoes. Beer’s zippy flavor complements the food, refreshes the palate, and puts a spring in one’s step.

A favorite drink of the populace for thousands of years, beer is made from grain (usually barley, but also wheat, corn, and rye), yeast, hops, and water. From this humble beginning come beers replete with a complex symphony of colors, aromas, and flavors.

One of the world’s oldest drinks, a form of beer was produced in Mesopotamia some 6000 years ago. Beer was enjoyed as a common beverage and also included in religious ceremonies. Today, almost all countries manufacture some version of beer.

If you want to commemorate St. Patty’s Day in true Irish style, forgo the golden hues of beer and order up a pint of proper Irish Guinness. Often referred to as “the black stuff,” Guinness is the world’s most recognizable beer.

Actually a dry stout, Guinness is a hearty brew made from barley, hops, and yeast. The addition of dark roasted barley and flaked barley contribute to the deep color, smooth bitter quality, intense fruity flavors, and an aroma akin to slightly burned coffee. Tiny surging bubbles of nitrogen create the noteworthy white, creamy head enjoyed on every glass of Guinness.    

Everyone loves Ireland, a beautiful corner of the world known for a thousand different shades of green, the charming lilt of its natives’ speech, the Blarney Stone, leprechauns, and much more. But the most famous of all the Emerald Isle’s exports surely must be Guinness Stout. Ireland’s one of a kind, heavy, black brew is recognized far and wide and beloved around the globe.

The Irish opine that Guinness is truly “a meal in itself.” Even the advertising slogans advise “Drink Guinness for good health!” Life on a small, windswept rock in the chilly Atlantic Ocean can be harsh. You might say the plucky Irish developed a unique antidote to the gloomy climate. Guinness is guaranteed to warm the cockles of one’s heart and fortify the spirit.

The glorious tradition of beer-making in Europe is a source of great pride and Guinness is no exception. Arthur Guinness first brewed his eponymous stout almost 250 years in Dublin’s fair city. By the advent of the 20^th century, Guinness Stout was world renown and Ireland was producing over a million barrels a year. Today Guinness is brewed in more than 40 countries around the world.

Travelers to Dublin may enjoy a tour of the original Guinness brewery, culminating with a relaxing visit to the Guinness pub and a free pint of the black stuff straight from its original home. If a quick jaunt to Ireland isn’t in the cards for you this month, never fear! While commonly offered on tap in the UK and Ireland, Guinness is sold in brown bottles in other parts of the world, and can be found in a variety of different strengths, from 4.1% to 8% ABV.

If you’ve never tried Guinness, now is the perfect time. Enjoy St. Patrick’s Day in true Irish-style. Order up a Guinness and see what all the fuss is about. Be sure to fill your glass high, in honor of the good St. Patrick.

May the luck of the Irish be with you, and as the Irish say, “Slainte!” or Cheers!