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Feather River Bulletin
Quincy, California
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November 14, 2001     Feather River Bulletin
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November 14, 2001
 

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_ lye ,YO , She' Always Wanted Diamond Earrings Like These 1/5 carat t.w. DSIA Sparkling diamo earrings set in 14K gold. nd A great holiday.gift at a special value price. Wow, one more item off your shopping list? Diamond earrings have never been more affordable. Our special purchase makes it so easy to surprise her like never before. This is the perfect expression of your affection. Susanville .... ::.:.. When Louise Young first began Collecting her formal Christmas chim a used it strictly for Christmas. Now, she uses it during the entire December. Conl]nued from page 29 ticularly good, but they're expected. These are enjoyed as stockings are examined and the gifts are opened. Young won't allow anyone to hurry. Savoring the moment is part of her plan, not ripping up paper and dashing about. Gift presenting and unwrapping can last for hours. Breakfast, or brunch as Young prefers to call it, takes place at about 11 a.m. or noon. Peaches she has sliced and prepared when the fruit was in season and then frozen is part of the tradition. These are eaten on shortcake. She also serves scrambled eggs, sausages, nut breads and other treats. "It's pretty simple," she said, but riffl- ing enough to last until dinner that evening. "Dinner is always prime rib," Young said. An avid cook, she has experi- mented with various recipes over the years, but has discovered a simple, yet extremely good one that's reliable. Laughing, she said one time, when she made prime rib, she tried what was supposed to be an easy and particular- ly succulent way to prepare it. Following the directions, she turned the oven up to 500 degrees, put the roast inside and then turned it off. The idea was that the oven would retain its heat and continue to cook the meat until just the right doneness. She said it was very late that night when they ffmally got to eat. The recipe didn't work at all and when she checked on it at the appropriate time, she just had an uncooked piece of meat. Along with her just-right prime rib, Young always serves creamed onions, au jus, real mashed potatoes, and an apple pie, because it's a favorite of her husband's. She also likes to make a French dessert that's high on presentation. With this dessert, she said it's actually Place cards are part of the ment at Louise Young's holidaY l togethers. She likes to vary theme. This card holder just the fun style she's chosen for of her Christmas settings for formal occasions. For a table ration, she's taken colorful votives and turned them into with a bit of greenery from den. small cream puffs that are "glued" together in the shape of a tree with syrup. Trifle is "Both of those you can do time," she said. Setting the stage "It's almost like you're staging a formance," Young said about the gy she puts into making the holidaY* just right. "I never sleep on Christmas Eve," she added. She goes over and over her mind what she's done, she hasn't forgotten anything. "I always want people to wake uP and have a magical day," and she's learned that just doesn't happen own but takes a lot of orchestratin