< Previous10 COASTMONTHLY.COM | NOveMber 2024 A s we planned and edited this issue, I found myself thinking a lot about giving thanks and oddly about “The Glad Game” from Eleanor H. Porter’s 1913 book “Pollyanna.” Although I never read the book, my mother was a big fan of the title character, Pollyanna Whittier, an 11-year-old orphan who goes to live with a wealthy but stern Aunt Polly Harrington. My mother, probably because her life was similar to Polly- anna’s, much admired the character’s philosophy of life. That philosophy centered on The Glad Game, which at its core is about finding something to be glad about in every situa- tion, no matter how bleak. If I complained about a bad hair day, my mother remind- ed me about cancer patients losing theirs. If I groused about school, she’d direct me to articles about girls who had no opportunity for education. Like Pollyanna, my highly spiritual mother was an irre- pressible optimist. On the day of her death, my siblings and I found on the inside of her bedroom door a beautiful little poem urging us to find gratitude in our sorrow. We told each other to be glad she hadn’t suffered; that she saw us all graduate college; and that she was our mother. The Glad Game soothed us. As life moved on and more lessons and losses came, I got myself through by playing The Glad Game. But then this year happened. My husband, who is healthy as a horse and strong as an ox, was hospitalized in May with a serious illness caused by complications from an upper respiratory virus. It was a stunning blow, but we reminded ourselves he was lucky to find treatment at the University of Texas Medical Branch. We were glad for good doctors and a speedy recov- ery. Two months later, while the county was dark in the aftermath of Hurricane Beryl, I fell gravely ill and required emergency abdominal surgery. It was my first serious illness; I’m still recovering with more surgeries to come. It was a bleak, frightening time. One morning, though, I saw something more frightening than my illness. It was a hardness seeping into husband’s kind eyes, a seething rage on my behalf. I loved him more for that but the bitterness growing in him wouldn’t do. I made him join me in The Glad Game. It wasn’t that hard. I was glad I wasn’t alone in the struggle and I realized I work for a company that actually is a family and for a boss who offered wisdom and encouragement every day. Other reasons to be glad: • A quick-thinking ER doctor and skilled surgeons who saved my life. • A marriage that endured through sickness and in health. • The excellent health insurance my employer pro- vides. • Family who dropped ev- erything to be at my side. • Nieces and nephews who took time out of busy teenage lives to visit me. • Friends and neighbors who brought food, flowers and sincere best wishes. • An engaging, decadent book a friend gave me as a much-needed diversion. • The friend who sends funny, inspiring cards that remind me to laugh. • Prayers on my behalf. For my birthday this year, a dear friend gave me a gift she had created herself — a bud vase in the shape of a wom- an’s torso made in the Japanese tradition of Kintsugi, which means “join with gold.” Kintsugi is the art of repairing broken objects, typically ceramic pottery. My friend used a gold lacquer to piece the shards together again, creating a more beautiful object. The gift lives in a prominent space in my living room and each time I look at it I’m glad for my friend and the hope and optimism the bud vase instills in me. This Thanksgiving, despite all the difficult things, we will be grateful for what we had and have and for finding our way again with The Glad Game. LAURA ELDER Coast Monthly editor FROM THE EDITOR I’M GRATEFUL FOR THE GLAD GAMETo find care near you, visit houstonmethodist.org/care-clearlake or call 281.333.8899 . Convenient, easy-to-access locations for primary, specialty and emergency care in Clear Lake and surrounding communities We offer a full spectrum of care, including: •Primary care physicians for you and your family, providing personal care and service •Specialists with innovative treatments and customized programs for all conditions •Collaborative teams of experts using the newest technologies and latest research 45 45 225 146 DICKINSON 96 FRIENDSWOOD TEXAS CITY PASADENA DEER PARK NASSAU BAY 528 518 LEAGUE CITY 270 2351 HOUSTON METHODIST CLEAR LAKE HOSPITAL Clear Lake Hospital Breast Care Emergency Care Orthopedics & Sports Medicine Primary Care Specialty Care HOUSTON METHODIST LEADING CARE in Clear Lake 12 COASTMONTHLY.COM | NOveMber 2024 SHORELINES WE ASKED ON FACEBOOK: What thing or place makes you most grateful to live on the upper Texas coast? Our sunrises and sunsets are bril- liant, but the people that live in this area are strong and resilient — they are the jewels of the Gulf Coast! Susanne Sullivan I love the contrast of the architecture of the old homes and buildings, the feeling of having a “downtown” even like a big city, the celebrations like Dickens, the beautiful vegeta- tion everywhere we look, the sun- sets with all the spectacular colors, the contrasts. It’s a magical place if one can see and feel it. Suzanne Peterson Pelicans, seashells, coastal breezes and thunderstorms over the Gulf. Dagmar Anderson Hohnstein being able to hear and see the water from our house. That never gets old! Mayna Premo Fresh seafoods — sweet blue crab in the summer, fat flounders in the fall and salty oysters in the winter. Stephanie Carreon Hernandez Sun, sea, coastal breezes, great peo- ple, and it’s a great place to garden! Link Robertson It’s so great to eat the delicious Gulf shrimp and oysters in the many seafood restaurants along the coast. Most restaurants have wonderful Gulf or bay views! Love the salt-air smell. It reminds we are blessed to live here! Karen Giusti Stripling One of my favorite things about liv- ing down here is when it rains and the thunderstorms — the way the thunder echoes is very relaxing. Richard Austin Without question the people! The genuineness of the people who live in Galveston is what we love the most. We have found Galvestonians to be so loving, welcoming and fun! Shannon Causey Robbins Sunrise and sunsets. The smell of saltwater. Robin Crain The sense of belonging in this com- munity — a true village. Dawn Cloe Toes in the sand at the golden hour any time of year! Roxanne Tandy Barton Driving by the Gulf of Mexico first thing in the morning and all day if need be. brings such peace. Find myself happy and thankful. Joni Praytor Teel Trinity episcopal Church and the beach. Katharine Georgianne Galindo The sand in our toes, hearing the crash of the waves and all the Gulf breezes. Stacey Gottlob Hands down the Gulf as it changes direction and color several times each day. Jeanette Connolly Sunrise and or sunset on the beach every day — it’s a treat! Cathi Walsh The warm, moderate climate. Denise Sowell Shead The beautiful coast and the warm loving people. Patricia Forbes Tewksbury Uplifting sunrise on the beach! Tony Gonzalez Walking with buddy on the beach every morning! And those sunrises, as previously mentioned! Mary Cooper All the temperature changes we have from day to day with the ability to wear shorts and T-shirts one day and jeans and sweaters the next. Kathy Silva Garza Fresh Gulf seafood. November and December have nice weather and are less crowded for the locals. Kelly Flint I feel that living by the ocean, and seeing it daily, you become aware of how it’s ever changing — some days very rough — other days smooth as glass — all very beautiful. I never take it for granted — living and working with the view I have of the ocean — very grateful. L.J. Makris Fall in Crystal beach. Pat Tinsley I love all the ways we can experi- ence nature. The island has such a diverse ecosystem, it attracts birds and butterflies and we have the ghost wolves/coyotes. The Gulf and the bay offer an abun- dance of sea life and the sunrises and sunsets are so incredible! Marcy Hanson being able to wear sandals 12 months out of the year. Roland Bassett LISA LArrIvIere Photographers share what they love about living on the coast in Shutterbugs, page 92. FEATURE A COASTAL CORNUCOPIA Give thanks for all the ingredients of a perfect beachside holiday W hat happens when Chef Mary Bass, an award-winning caterer and private chef, teams up with Charisha Malitz, the highly creative and in-demand owner of The Perfect Picnic? A spectacularly colorful and delicious Thanksgiving scene, that’s what. Malitz’s eye for detail and love for vintage and modern design inspired her to dream up The Perfect Picnic, which offers personalized picnic services. She easily met Coast Monthly’s challenge to create a beachside Thanksgiving scene combining traditional and tropical colors. Bass owns Good Dough, a scratch kolache bakery; La Cocina Market, which offers in-house prepared grab- and-go meals; and her freshly opened La Mesa Cooking Studio, which offers private lessons — all on the island. We asked Bass to dream up the perfect coastal Thanksgiving menu, and she obliged by supplying her own recipes. photos by STUART VILLANUEVA Chef Mary Bass, owner of Good Dough and La Cocina Market in Galveston, created a tropical-inspired Thanksgiving meal featuring stuffed flounder. (Opposite) A tablescape designed by Charisha Malitz, owner of The Perfect Picnic, pairs fall colors with tropical décor. COASTMONTHLY.COM | NOveMber 2024 1516 COASTMONTHLY.COM | NOveMber 2024 FEATURE WHOLE FLOUNDER STUFFED WITH CORNBREAD, CRAB AND SHRIMP 1 (4-pound) whole flounder, cleaned with a large pocket cut in the center 2 tablespoons olive oil Kosher salt and pepper to taste 2 sticks unsalted butter 1 cup yellow onion, diced ½ cup green bell pepper, diced ½ cup red bell pepper, diced ½ cup celery, diced ½ cup flat-leaf parsley, chopped 1 tablespoon garlic, minced 2 tablespoons Maceo Spice & Import Co. Salt-Free Seafood blend 1 tablespoon lemon juice 2 tablespoons dry white wine 1 cup crumbled cornbread (more if too wet) 2 pounds (21-25-count or smaller) raw shrimp, shells and tails removed 1 pound crab claw meat, picked clean of shells Preheat oven to 350 F. Place the flounder on parch- ment-lined tray. rub the skin with ol- ive oil and sprinkle salt and pepper on the inside of pocket. To assemble the dish, spoon stuffing mixture into the pocket of the floun- der. Cover with foil and bake for 30 minutes. remove the foil and bake for another 15 minutes or until the thickest part of the fish easily flakes at the touch of a fork. For serving, use two spatulas to gently move the flounder to a platter being careful not to break off the tail section. Serve with blackened Hollandaise. BLACKENED HOLLANDAISE 12 egg yolks 2 tablespoon lemon juice, or more as desired for flavor 1 tablespoon Dijon mustard 1 teaspoon salt 2 tablespoons Maceo Spice & Import Co. Salt-Free Seafood blend 2 cups unsalted butter, or more for a thinner consistency, melted and hot Melt butter in a microwave for about 1 minute, until it’s hot. Add egg yolks, lemon juice, Dijon, salt and seafood blend into a high-powered blender and blend for 5 seconds until combined. With the blender running on medi- um high, slowly stream hot butter into the mixture until it’s emulsified. Pour hollandaise sauce into a small bowl and serve while warm. CRANBERRY & PAPAYA CHUTNEY ½ cup sugar, granulated ¼ cup water 1 ⁄ 3 cup cider vinegar 2 cups papaya, diced 2 cups frozen cranberries 2 tablespoons jalapeño, minced 2 teaspoons fresh ginger, minced 1 teaspoon ground coriander Salt to taste In a heavy medium saucepan, com- bine sugar and water. bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Once it starts boiling, cook without stirring until syrup turns amber, 3-6 minutes. remove from heat and (From top) Chef Mary Bass drizzles blackened hollandaise on whole stuffed flounder; featuring shrimp and crab, this stuffed flounder dish highlights the flavors and bounty of the Gulf. In a large skillet over medium heat, melt the butter. Add onion, then bell pepper and celery. Sauté until onion turns translucent. Add parsley and garlic. Continue cooking, then add seafood spice, lemon juice and white wine, stirring to combine. remove from the heat. Stir in the cornbread, and set pan aside to cool. Stir in the raw shrimp and crab once cooled. COASTMONTHLY.COM | NOveMber 2024 17 carefully pour in vinegar. Add fruit, jalapeños, ginger, cori- ander and salt. return saucepan to medium-high heat and bring to a simmer, stirring occasionally. reduce heat to low and simmer, stir- ring occasionally, until fruit is tender and chutney has begun to thicken, about 3-5 minutes. remove ½ of the mixture and purée in a high-powered blender. Add it back to the pan and stir to combine. Allow to cool. CANDIED YAMS WITH PINEAPPLE & FLAKED COCONUT 2 (29-ounce) cans candied yams 1 cup cut fresh pineapple 1 cup brown sugar, packed ½ cup unsalted butter, melted 1 teaspoon ground cinnamon ½ teaspoon ground cardamom ½ teaspoon vanilla extract ½ cup flaked coconut, toasted ¼ teaspoon salt 1 tablespoon orange juice Preheat oven to 350 F. While the oven is heating, drain cans of yams. Place them in a large mixing bowl. In a small saucepan over medium heat, combine the melted butter, brown sugar, cinnamon, carda- mom, salt and vanilla extract. Stir until the sugar is dissolved and the mixture is well combined, about 2-3 minutes. Add the orange juice. Arrange half of the yams in a buttered 9-by-13-inch baking dish. evenly spread half of the pineapple over the yams. Drizzle with half of the syrup. repeat the layers with the re- maining yams, pineapple and syrup. Cover the baking dish with alumi- num foil and bake in the preheated oven for 30-40 minutes. remove the foil and bake an additional 15-20 minutes or until the yams are tender. Let the dish cool for a few minutes before serving. The syrup will thicken as it cools, making for a luscious, sticky coating on the yams. Garnish with toasted flake coconut. (From top) Food prepared by Chef Mary Bass and a tablescape designed by Charisha Malitz make for a feast of the eyes as well as the palate; simple yet elegant décor items embrace the tropics as well as the abundance of the season.18 COASTMONTHLY.COM | NOveMber 2024Exquisite Homes Pirates Cove | Laffite’s Cove For Sale For Sale For Sale For Sale 281.773.3477 bjennings@greenwoodking.com Chase Jennings, Associate chasejennings@greenwoodking.com BET JENNINGS 2022 & 2023 Real Trends America’s Best Real Estate Pros in Galveston & TexasNext >