The Press-Dispatch
Issue link: https://www.ifoldsflip.com/i/94635
A-6 Wednesday, November 21, 2012 The Press-Dispatch Mary L & R Floral Design is a mother-and-son operation Roger, retired earlier this year—Mary in June and Roger in May—but, they said, "we didn't like it. So we decided we had to do some- thing." Why not open a flow- er shop? That was the start of Mary Willis and her son, By Alden Heuring "Mary L & R Floral De- sign," on the west side of Highway 57, just south of Petersburg. Some may re- member that Mary's late husband Wesley used to run a barber shop in the same humble building—one that now blooms with Roger's floral designs. "This building was origi- been great to see so many friends here," Mary said. "One of the reasons I want- ed to do this was I missed all the people coming into the dry cleaner's where I worked for 42 years." Of course, Mary L & R nally part of Crane military base," Roger said. "When Dad started a barber shop, he bought the building and moved it here. It's been here 58 years." Mary and Roger an- nounced the shop's grand opening Saturday, Novem- ber 17 with an open house celebration—complete with punch, red velvet cake, and gift drawings. "We sent out invitations and ran an ad in the paper," Mary said. More than 40 friends, family and f loral enthusiasts from around the county stopped by to visit, socialize, admire and purchase the silk flower arrangements that line the shop from wall to wall. "It's Floral Design offers more than just silk flowers; they also have fresh flowers "for any occasion," glassware, candles, gifts, and wreaths. Roger Willis designs the goods, and Mary works the shop. "Floristry is some- thing I wanted to do," said Roger, who taught art for 43 years. "For me, it's an exten- sion of my art, because you use all the disciplines, but you're working in three di- mensions instead of two. For example, if I want to make one of these wreaths we have on the wall, you start with the base wreath, which is like a canvas, then add the greenery, then de- velop a color scheme and start adding elements one L&R Floral Design's open house on Saturday, November 17. Willis designs the floral arrangements displayed in the shop. Photo by Alden Heuring. Roger Willis fills out an order for flowers during Mary on top of the other. It's a lay- ered process, and there's a lot of things you can do as long as you keep the bal- ance of the piece." The shop also does cus- Meals Minutes Monica's in tom orders, and Roger said they will "work with each customer until they're sat- isfied." You can come in every day between 10 a.m. and 4 p.m., or call any time Floral Design's open house on Saturday, November 17. Wil- lis recently opened the shop along with her son, Roger Willis. Photo by Alden Heuring. Mary Willis (left) and Velva Flint socialize during Mary L&R at (812) 582-2253. So far, Mary and Roger said, they don't regret com- ing out of retirement. "I en- joy continuing to work with the people of Petersburg," Mary said, "And I love work- ing with my son. Ever since my husband passed away, Roger has been my rock. I've relied on him for every- thing. We've always worked well together." "We had such a beautiful day with our friends," Rog- er said. "It was great to re- connect with everyone who came out." Indiana Dept. reminds online shoppers about use tax catalog companies fail to collect Indiana sales tax holidays are just around the corner. Shoppers taking ad- vantage online and catalog sales will be preparing for a wonderful holiday with on- line shopping opportunities galore. But with these oppor- tunities comes a reminder: All too many online and Cyber Monday and the and the online or catalog retailer does not collect In- diana's seven percent sales tax, you are required by law to pay that same seven per- cent as a use tax," noted de- with Hoosier purchases. In Indiana, consumers making these purchases are expect- ed to pay a "use tax" if no sales tax is collected. "If you make a purchase when you are preparing your 2012 individual tax re- turn, simply total those pur- chases, take seven percent, and that's your use tax. This does, of course, require you to either keep records of your online or catalog pur- chases or to rely upon your We shine the light THANKSGIVING LEFT-OVERS day after Thanksgiving. You will no doubt have left- giving! Hopefully you are ready for the big day and have all of the ingredients for your delicious meal. Be sure to give thanks for all of your blessings and cher- ish the time you have with your family and friends. I am thankful for my amaz- ing husband, wonderful children, supportive fam- ily, and a job I love. I have been truly blessed. Now, let's discuss the Tomorrow is Thanks- By Monica Sinclair overs and while tur- key sand- wiches are good, it is nice to have another op- tion to use up the turkey. This week, I am sharing a recipe that my mom makes every year for my husband. It is deli- cious and filling. In addi- tion, my mom also has a delicious and easy pump- kin pie recipe that I am sure you will love. Happy Thanksgiving and enjoy! TURKEY CHOWDER INGREDIENTS YOU'LL NEED: 1 cup finely chopped green onion 1 cup finely chopped carrot 1 cup finely chopped celery 2 cups half-and-half 1/4 teaspoon salt 1/8 teaspoon white pepper 1/4 cup butter 1/4 cup flour 2 cups turkey broth or 1. Saute onions, carrots, celery in butter until soft but not brown. chicken bouillon Special Buy! Gander Mtn T-Shirt $ $ on Black Friday! Special Hours: Friday 8 am – 8 pm Spend Your Time Saving Money! $ 399 Antifreeze GALLON 1 $ 2300 E. National Hwy. WasHiNgtoN 1 dash cayenne pepper 2 cups diced cooked turkey DIRECTIONS: 2. Blend in flour. 3. Gradually stir in broth, then half& half. 4. Cook, stirring con- 5. Stir in salt, pepper, cayenne, and turkey. stantly, until mixture thickens. 6. Stir a few minutes un- til turkey is heated through. PUMPKIN PIE INGREDIENTS YOU'LL NEED: 1 ready to bake refriger- ated or frozen deep dish pie crust 1 (15 oz) can pumpkin 1 (12 oz) can evaporat- ed milk 1. Preheat oven to 350°. 2. Put pie crust into pie pan and press down firmly, then flute the edge. 2 large eggs, beaten 1/3 c. white sugar 1/3 c. brown sugar ¾ tsp. salt 2 tsp. Cinnamon ½ tsp real vanilla DIRECTIONS: 5. When well mixed, pour into the pie crust. 3. In a large bowl, combine the pumpkin, eggs, sugars, salt, cinnamon & vanilla. Beat well with whisk. 4. Gradually add the entire can of evaporated milk, whisking while slowly pouring the milk into the pumpkin mixture. 6. Carefully move the pie into the oven without spilling the pumpkin mixture. 7. Bake about 45 minutes or until a knife inserted into the middle of the pie comes out clean. 8. When done, remove and let cool completely. 9. Serve with whipped cream, Cool Whip or ice cream. Call 812-885-3044 to schedule your colonoscopy today. 1299 Popcorn Popper 2999 5 Piece Comforter Set LIQUIDATION $199 24pk. Water Flameless Candle $ 399 Jar Candle $299 grocery items • Pet supplies Housewares • giftware & Much More Furniture • tools Open 8-8 Friday, nOv. 23 Mon-Sat 10-7 and Sunday Noon-5 You say you'll do anything for your family. Will you? partment spokesman Bob Dittmer. "At the end of the year, retailer to maintain a list for you (and many online retail- ers do that)." 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