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ABy Amanda Navars the holiday season descends upon us, the Johnson Theatre Holly Jolly Pancake Breakfast isback to bring some festive yuletide charm to our community. This delightful annual event promises not only a delicious breakfast, but a merry and magical experience for the whole family.The event takes place Saturday, December 2, from 8:00 - 10:30 AM. Johnson Theatre students dressed as your favorite holiday characters will be providing service, stopping by tables to interact with patrons, and posing for photos in an enchanted holiday atmosphere. You might spot Buddy the Elf, Frosty, Rudolph, Elsa, or even the big man himself! Johnson Theatre students use their costuming, makeup, and characteracting skills to bring these iconic characters to life, while Longhorn Steakhouse serves up a hearty breakfast for patrons. Tickets are $10 in advance and $12 at the door and include fluffy pancakes, juicy bacon, orange juice and coffee.“This is an annual holiday tradition that helps raise funds for our popular productions, costumes, props, publicity, and other needs in the theater department,” says Lisa Little, President of Johnson Theatre Booster Club. “We are grateful for our longstanding partnership with Longhorn Steakhouse and the generosity they have shown us over the years.”The annual Holly Jolly Pancake Breakfast promises a little dose of wonder and a whole lot of fun. Kick off the holiday season whilesupporting dedicated high school students working hard to preserve and promote the performing arts. Tickets can be purchasedfrom your favorite Johnson Theatre student, or online at www.johnsontheatre.comS ide dishes abound on Thanksgiving dinner tables, but turkey still takes center stage. That realitycan put some pressure on hosts tasked with preparing the meal for their family and friends. Unlike some other dishes that require a laundry list of ingredients and lots of prep work, turkey is a relatively hands-off main course. However, home cooks know a dried out turkey is not on anyone’s holiday wish list. Slow cooking can help to avoid such a result. This recipe for “Holiday Turkey,” courtesy Andrew Schloss’ “Cooking Slow” (Chronicle Books), calls for slow cooking the bird. Such an approach should result in a delicious and mouth-watering main course that satisfies anyone who’s anxious to sit down at the Thanksgiving dinner table this year.Holiday TurkeyMakes 15 servings1 fresh turkey, about 15 pounds, preferably free-range1 tablespoon olive oil1 quart apple cider2 teaspoons dried poultry seasoningCoarse sea salt and freshly ground black pepperRemove the giblets from the turkey and discard (or save for another use). Rinse the turkey inside and out and pat dry with paper towels. Rub it all over with salt and pepper. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. During that time, the surface of the turkey will become visibly dry and the skin will tighten; this encourages a nice crisp skin on the finished bird.Remove the turkey from the refrigerator 1 hour before you plan to start roasting. Preheat the oven to 450 F.Put the turkey on a rack set in a large, flameproof roasting pan. Drizzle the oil over the top.Roast for 1 hour. Reduce the oven temperature to 175 F. Pour the cider into the roasting pan and sprinkle the poultry seasoning in the liquid. Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh (but not touching bone) registers to170 F.Transfer the turkey to a carving board,tent loosely with aluminum foil, and let rest for about 15 minutes (see tip). Meanwhile, skim the fat from the surface of the liquid in the pan. Put the roasting pan over two burners and bring the pan drippings to aboil over high heat. Cook until the juices reduce and thicken slightly, enough to coat a spoon, about 10 minutes. Taste for seasoning. Carve the turkey and serve with cider pan juices.Resting tip: Slow-roasted meats need far less resting time (pretty much none) than those that are traditionally roasted. The reason for resting meat that has been roasted at a high temperature is to allow juices that have collected in the cooler center time to migrate back into the dryer (hotter) exterior sections after it comes out of the oven. Because slow-roasted meats are cooked evenly and a temperature that keeps most of the juices in place, a resting period is largely unnecessary. A brief resting time does allow the meat to become a little firmer as it cools, making it easier to carve.HOBBY. It’s whatwe do full time!• Fish• Shoulder• Full Body• European/Skull Mounts • Tanned Hides & Capes • Rugs• Custom Skinning• Repairssurpassing the number of Vietnam War-era veterans by almost two million, according to the VA.• In 2016, President Barack Obama signed the Veterans Day Moment of Silence Act. At 3:11 p.m. (Atlantic Standard Time) on Veterans Day, a moment of silence is observed and continues for 120 seconds.• The last living American WWI veteran died in 2011. His name was Frank Buckles.10www.stoneoakhighlights.comNovember 2023Satisfaction Guaranteed10% Discounts for Military & 1st RespondersExperienced StaffQuick Turn- Around TimesJohnson High School Theatre and Longhorn Steakhouse Team Up For Some Holly Jolly Fun On Dec. 2!Simplify Your Feast By Slow Cooking Your Thanksgiving TurkeyReflection Taxidermy & Bucket List Outfitterseterans Day originally was known as Armistice Day, which was established to commemoratethe end of World War I. In 1954, President Dwight D. Eisenhower officially changed the name of the holiday to Veterans Day in an effort to recognize all veterans. That name change is just one of many interesting facts about Veterans Day.•November 11, 1918, was largely considered the end of the “war to end all wars,” even though the Treaty of Versailles, which officially ended World War I, was signed roughly seven months later on June 28, 1919.•Arlington National Cemetery outside of Washington, D.C., holds an annual memorial service on both Memorial Day and Veterans Day. That cemetery is home to the graves of more than 400,000 people, most of whom served in the military.• Gulf War-era veterans now account for the largest percentage of all U.S. veterans,Taxidermy aint’ our• Native Species • Exotic• Mammals• Birds14370 US 281 North, Spring Branch, TX 78070CALL (210) 722-8936 • www.bucketlistoutfitters.comVInteresting Facts About Veterans Day