A new quarterly magazine designed "distinctly for women of all ages," SHINE will be delivered to readers June 25.
Whew, it's been a busy and exciting couple of weeks around The Brazil Times. Everyone is preparing for the arrival of a new quarterly magazine designed "distinctly for women of all ages."
General Manager Lynne Llewellyn said the first edition of SHINE would be published and delivered to our readers June 25. The magazine will then be available to readers the last Thursday before the end of the months published. Llewellyn said the next edition will be published in September and will highlight the upcoming holiday season.
The editorial staff has written some very interesting stories for the magazine in the midst of the usual chaos of covering our regular beats. Going from hard news to writing stories for a women's magazine was difficult for each of us. Won't lie, it was very different to write for a magazine. We all experienced the same moment of fear when we started to write.
The words, "How do I do this?" has echoed around the office several times.
In these hard economic times, it's a great when things go right. So we've crossed our fingers, hoping that SHINE is a success.
Jason Jacobs, our government reporter, discovered the impact of women in local politics.
Kimberly, our perky single education reporter, not only learned a lot about weddings, but also scared her boyfriend with her newfound knowledge.
Being the so-called "Paula Dean" of The Times, I supplied summer recipes, cooking safety tips and worked on a story about picnics. I got stuck on a dessert recipe.
It took me a few days before I came up with one.
According to ancient Greek mythology, doves brought glorious elixirs and foods of immortality to the gods on Mount Olympus. The legend is also prevalent in many other cultures, including European, China, India and many other western cultures.
So the following recipe will appear with a few others in the first edition of SHINE:
For many, Ambrosia Salad is the ultimate summer dessert and a picnic favorite. The luscious fruit salad looks and tastes like summer and is an easy make-ahead dish.
While reserving the juice in a separate bowl, completely drain the contents of two cans/jars each of pineapple chunks, mandarin oranges and red maraschino cherries and place the fruit in a large bowl. Add one can of coconut flakes, a half of a bag of mini marshmallows and two fresh bananas sliced thick.
If you like nuts, add one cup of toasted pecans or almonds at this time.
Lightly toss the contents, cover the bowl with plastic wrap and place in refrigerator.
Meanwhile, in a separate bowl mix together 4 oz. each of sour cream and cream cheese with the contents of a shot glass (1.5 ounces) filled with coconut rum. Gently fold a 16-ounce container of Cool Whip into the coating mixture and then add to the fruit salad.
Place the salad in a bowl with a lid, sprinkle lightly with cinnamon and refrigerate until ready to serve.
NOTE: The alcohol can be replaced with some of the juice drained from the fruit earlier. Also, use the drained juice as the base of cocktails or as replacement fluid in other recipes such as cakes, pies and breads.
I hope you enjoy the new magazine as much as we have writing for it.
After you give it a once-over, we would love to hear from you. Please post your comments, story ideas and other suggestions here.