Monday, January 23, 2017

"Under the Lights"

The Southeast Arkansas Concert Association will present “Under the Lights,” a performance by Ballet Arkansas featuring the music of renowned country singer Johnny Cash at 7 p.m. Friday, February 3, at the Fine Arts Center on the University of Arkansas at Monticello campus.
Tickets to the event are $20 each and may be purchased at the door, on the organization’s website,, in advance in the office of the Music Building Monday-Friday from 8 a.m. to 4:30 p.m., by calling 870-460-1060.

Also, tickets are quickly selling out for Seark’s production of The Lion King Jr., set for March 9-11. Persons wishing to attend that show are encouraged to order their tickets as soon as possible.

Thursday, January 19, 2017

Paw Points brought to you by: Coasts of Many Colors

Welcome to this new column on  It will offer tips and information about our four-pawed friends and is brought to you by Coats of Many Colors pet grooming salon owned and operated by Jessi Reep.  Jessi's salon for pets can be reached by calling 870-820-PUPS (7877).  All grooming must be done by appointment.

Today's question concerns feeding your dog during the winter months.  Should you feed him or her more or less.  Some might think that since animals, like humans, are less active in the winter months that they would burn fewer calories and would need to cut back on their food intake.  This is not the case.  Animals have to burn more calories during cold weather to stay warm and therefore need a slight increase in caloric intake.

Want to be a Master Gardener?

            Want to be a Master Gardener?  Applications are being taken in Ouachita County for persons who want to sharpen their horticultural skills and then share their knowledge with others.
The Master Gardener Training Program will be held for eight consecutive Tuesday’s beginning February 7 and ending March 28, 2017.  Training sessions will be held at the Ouachita County Extension Office located at 2760 Mt. Holly Road, in Camden. Class hours are 1:00-6:00 p.m. for a total of 40 hours of training. A training fee of $80.00 is due upon registration.

            The deadline for applying is February 1, 2017.  For details, application or information,  contact Keri Welch at the Ouachita County Extension Office at 870-231-1160 or by email at

            The University Of Arkansas Division Of Agriculture is an equal opportunity/equal access/affirmative action institution. 

Warren Branch Library Memorials

Saturday, January 14, 2017

Look What's Happening at the Library

Congratulations Jase Dawkins on having 200 books read to you in our 1000 Books Before Kindergarten Program!!

Tuesday, January 10, 2017

Gragg, Inc. Brings Teddys for Tots to Southeast Arkansas

Southeast Arkansas, December 2016– Gragg, Incorporated., whose goal is to help Southeast Arkansas citizens by doing a common good, brought Teddys for Tots to Southeast Arkansas over the Christmas Season. This was a project that was designed to bring joy to the smallest members of the Southeast Arkansas population, the toddlers.

Chris Gragg, Founder - TE for the Buffalo Bills and Former Arkansas Razorback TE (2008-12) and Warren Lumberjack Graduate (2008), stated “I have always liked helping people, but I also like to be different.  I know what it is like to be looked over (forgotten) during this time of year, so I really like helping the people most forget.  This year Teddys For Tots were not just given out to young children in general, but to children in hospitals around Southeast Arkansas.  Dumas, McGehee, Monticello, Warren and Pine Bluff hospitals received Teddys for Tots to help provide comfort to the children that came through or have to remain in the hospital over the holidays.

Each area hospital was presented with Teddy Bears in gift bags from Gragg, Inc.  The hospitals used their discretion as to how the distribution of the Teddy Bears would be handled.

Some hospitals were planning to provide them to children that come through the Emergency Room. Others were going to provide them to children that were actually in the hospital on Christmas, or that may have to have lab work or X-rays performed during the season.

Thursday, December 29, 2016

Pastime - Don’t forget the black-eyed peas….

By Maylon Rice
          I doubt there is anything really scientific to the New Year’s tradition of eating black-eyed peas for prosperity.
But you can bet they will be served in lots of places around Warren and in the South on New Year’s Day.
          Confirming they will be on the menu at the Arkansas Governor’s Mansion in a given.
          Just as it was a given when Wisener Brothers – Kay and Wayne – held sway at the The Corral and Wayne’s Confectionary. Both places served up hot plate lunches that were, oh, so good.
          Or even at Dave Spakes Café, always to me thought to be a hamburger haven – but also know for a plate lunch, could you find Black-Eyed Peas around the New Year’s approaching holiday – if not on New Year’s Day.
          Black-eyed peas were not just for the struggling poor.
          No sir, no self-respecting well off Arkansans would be without this staple in the New Year.
          The late Witt Stephens, who lorded over the Stephens Bond Empire had it correct. If “Uncle Witt” was in the office, black-eyed peas would be on his executive dinner room menu on that day. No matter if it was Jan. 1 or July 1.
          Today, the ultra-fancy hotel (The Capitol Hotel) just down from the Stephens Building will be serving up black-eyed peas of some sort. The same holiday fare item can be found at James At The Mill in Johnson, Bryce’s Cafeteria in Texarkana and other fine eateries all over Arkansas.
          If Mollie’s Diner is open on Jan. 1 – I’ll bet they have Black-eye Peas as well.
Every national franchise like the Cracker Barrel will have them stewing for the traveling crowds on New Year’s Day.
Most respectable eateries that cater to a sit-down plate lunch will have the black-eyed peas. The dish will be on the cafeteria style-lunch line, or on menu and some establishments in Arkansas even serve up a side of black-eyed pears ala carte to all who dine with them on New Year’s Day.
So why is this tradition so important?
          Heard time and uncertain economic times are a lynch-pin on why this traditional sticks with us Southerners.
It dates back to the Civil War when marauding Union forces often left field corn and such row crops as black-eyed or field-peas alone when foraging on Southern soil.
The Union soldiers, suspecting such staples were intended for livestock only.
The black-eyed pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. The common commercial one is called the California Black eye; it is pale-colored with a prominent black spot in the shape of an eye.
Several food historians will tell us the tradition of black-eyed peas being a special food came across the Atlantic with slaves and that West Africans also believed that the eye in the black-eyed pea helped ward off the “evil eye.”
Another tie is the belief of Jewish people that the black-eyed pea is a symbol and the eating of symbols were indeed good luck.
          Eating black-eyed peas for New Year’s has long been an African-American and Southern tradition.
It signifies luck or prosperity, one of several New Year’s foods that are associated with good fortune.
In the Southern United States, the black-eyed peas are typically cooked with a pork product for flavoring (such as bacon, ham bones, fatback, or hog jowl), diced onion, and served with a hot chili sauce or a peppery-flavored vinegar concoction.
You must be a Yankee if you have to ask someone the difference in ham bones, fat back or a how jowl.
Or, if you don’t know what pepper-sauce is?
There is no sweeter or tastier meat, than that of a long stewed hog jowl which falls off the bone in a vat of black-eyed peas on a cold, cloudy New Year’s Day in Arkansas.
Why they are as varied as the recipes for black-eyed peas.
Some like a little salt and pepper.
Others like a little homemade pepper sauce.
Or just a taste of a malted vinegar.
Better yet, dab on a little of that commercial Louisiana hot sauce in the narrow necked red-bottle.
Now what else to serve to afford prosperity in your home or business or level of city, county or state government like a dish of black-eyed peas?
Like all of America today, there are regional variations to this basic Southern fare.
Just like in barbeque the black-eye peas served on New Year’s Day is a grudge match between Texas and North Carolina cuisines. Both call their regional dish “Hopping Jack” a concoction of rice, black-eyed peas and pork.
Another slightly different take on the black-eyed peas from Texas is called, what else, “Texas caviar.”
This is made of  black-eyed peas marinated in Italian salad dressing and chopped garlic, and served cold.
That’s a real Yuppy concoction, no doubt.
          The traditional black-eyed pea meal also includes collard, turnip, or mustard greens, and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion.
Cornbread also often accompanies this meal; say the cook book writers, foodies and other culinary experts.
Sure, I tell you, cornbread must accompany this dish.
Store bought bread just won’t do.
Happy New Year everybody.
Now get started on cooking and eating them black-eyed peas.
And let us all hope 2017 is a prosperous year ahead of us.

Monday, December 26, 2016

Leftover Turkey? Turkey Enchiladas

Now that Christmas dinner has been cleared away, what do you do with the leftover turkey?  This is a great way to use up leftover turkey. It's especially good with smoked turkey! Brought to you by

Serves: 4 Prep: 60 min Cook time: 30 min Total time: 90 min


1 tablespoon olive oil
1/2 cup onion, finely diced, to taste
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced (optional)
2 to 3 jalapeno peppers, chopped fine (optional)
4 to 5 garlic cloves, minced, to taste
1 (14.5 oz.) can canned diced tomatoes, undrained and diced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
3 cups leftover cooked dark turkey meat, shredded
3 cups enchilada sauce, divided
1 (8 oz.) package cream cheese (any type will work)
8 to 10 small flour tortillas, warmed (smaller size 6-8-inch)
1 cup shredded cheddar cheese (more if desired)
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Step 1
Preheat oven to 350 Degrees.
Step 2
Heat a skillet to medium, add some oil and sauté the onions for a few minutes then add the peppers and garlic and sauté until the onion become translucent.
Step 3
Add Tomatoes, seasonings (chili powder, cumin, salt, pepper). Stir to combine.
Step 4
Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
Step 5
Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
Step 6
In a 9”X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
Step 7
Add about 1/4-1/3 cup of meat mixture to each tortilla - roll tortilla and place seam side down in a baking dish (just roll, don't fold ends).
Step 8
Pour remaining Enchilada sauce over the top of the tortillas.
Step 9
Sprinkle cheese over the top.
Step 10
Bake for about 20-30 minutes until cheese is melted and side are bubbling slightly.

Friday, December 23, 2016

Pastime: When Santa was in town...

     By Maylon T. Rice
Special to the Saline River Chronicle

          About this time of year, a small white-frame building would go up on the corner of Cypress and Main in Warren.
          The Chamber of Commerce back in the 1960 sponsored a community wide Santa Claus House.
          If you are a child of the 1960s that little Santa House was a fixture in the community this time of year.
          The little white wooden frame building couldn’t have been 10 square feet. It was just barely big enough for a rocking chair and Santa Claus inside.
It had wooden walls, real glass windows, a big front doors and lots of holiday decorations.
          And it sat on the first two parking spaces right on the corner of Cypress and Main.
          It was feature of the very progressive Chamber of Commerce,  so all the many retailers along Main (from the YMCA on the north all the way to the U.S. Post Office on the south) didn’t have to have Santa sitting in every store along Main.
The Chamber of Commerce headquartered Jolly Old St. Nick right there on the corner of Cypress and Main – in his own little temporary home.

Wednesday, December 21, 2016

Engagement of Beatriz Jaimes and Jacob Rowell Announced

Beatriz Jaimes and Jacob Rowell
Mr. and Mrs. Benito Jaimes and Mr. and Mrs. Stewart Rowell, of Warren, are pleased to announce the engagement and forthcoming marriage of their daughter, Beatriz Jaimes and son, Jacob Rowell.

The bride-to-be is the granddaughter of Mr. Bertoldo Peralta and the late Mrs. Petra Paralta and Mr. and Mrs. Benito Jaimes, all of Veracruz, Mexico.    The groom-to-be is the grandson of Mr. and Mrs. Rusty Rowell of Warren and Mr. John Kidwell of Warren and the late Mrs. Anna Kidwell.

The couple, who have been sweethearts throughout high school,  will exchange vows in a private ceremony September 30, 2017 at the Chateau in Warren.  Invitations will be sent.

Beatriz is in the Respiratory Therapy program at South Arkansas Community College and will graduate in August 2017.  Jacob is attending classes to obtain his process technology degree while working at Potlatch, Inc. full time where he is active in the union.

More Success at the Library!

Addison Napier has COMPLETED her K-6 Reading Passport and received a book!! Way to go Addison!!

Avery Ledbetter has reached 400 book in our 1000 Books Before Kindergarten Program!! Way to go Avery!!! Image may contain: 1 person, standing and child

Thursday, December 15, 2016

Master Gardner at it Again...

The library is really looking good again on the outside!!  Warren Branch Library is so very grateful for Mr. Weatherford's time and also the rest of the Master Gardeners!!

Tuesday, December 13, 2016

Retirement Reception to Honor Judge Don E. Glover

John Glenn-American Hero Passes Away

John Glenn, an authentic American Hero, passed away December 8th at the age of 95.  Born in Cambridge, Ohio and raised in New Concord, Ohio, he was born July 18, 1921.  He served as a fighter pilot in the Marine Corp in World War II and the Korean War.  John Glenn was one of the original Mercury 7 astronauts who helped pioneered space travel for America.  He was the first American to orbit the earth and returned as a famous American hero.  This writer can remember watching him on television and being fascinated with the space program and the great success of the program leading up to landing on the moon. A ticker tape parade was held for him in New York City after his safe return from orbiting.  It was a big deal and considered extremely dangerous.  Little boys throughout America dreamed of being astronauts.

John Herschel Glenn, Jr., was married to his wife Anna for 73 years and they had two children.  He left NASA  in 1964 and went on to a successful career as a United States Senator from Ohio.  He served in the Senate from 1975 till 1999.  In 1976 he ran for the Democratic nomination for President of the United States.  I can remember him visiting Arkansas and having a brief opportunity to talk to him in Pine Bluff, Arkansas.  He was genuine and obviously very bright.  In person he was easy to talk with.  He campaign, however, never gained traction and Jimmy Carter went on to be elected President.

At the age of 77, Glenn went back to space on the space shuttle.  He was the oldest person to ever go into outer space and conducted test to research the impact on ageing while in space.  At the time of his death, John Glenn was the last surviving member of the original Mercury astronauts.

Sunday, December 4, 2016

Tinsley-Reep Wed in Colorado Ceremony

Mr. and Mrs. Robert Gregg Reep, Jr. (Jeff Scott Photography)
     Miss Jessica Leigh Tinsley and Mr. Robert Gregg Reep, Jr. exchanged wedding vows at twelve o'clock noon, Saturday, October 15, 2016 at the Observatory at Alta Lakes nestled underneath the 13,000-foot Palmyra and Silver Peaks of the San Juan Mountains near Telluride Colorado.  Reverend Jeff Scott officiated the double-ring ceremony.  Music for the event was selections of John Denver including Rocky Mountain High, Whispering Jessi, and other favorites of the couple . Following the private ceremony, the bride's parents hosted a luncheon at the Observatory catered by Chef David Hafer of Telluride Mountaintop Catering.  On the eve of the wedding a rehearsal dinner was hosted by the groom's parents at the Observatory, also catered by Chef David.

The bride is the daughter of Dr. and Mrs. John Tinsley of Homer, Louisiana.  She is the granddaughter of Mr. and Mrs.Glenn Graff of Pagosa Springs, Colorado and the late Sandra Graff.  Mr. Travis Tinsley and the late Louise Tinsley of Homer, Louisiana.

The bride is a 2010 graduate of Claiborne Academy in Homer, Louisiana and attended Louisiana Tech. The bridegroom is the son of Mr. and Mrs. Gregg Reep, Sr.   He is the grandson of the late Mr. and Mrs. Ellis Reep and Mrs. Laverne Holloway and the late Mr. Laverne Holloway and the late Mrs. Bobbie Bergland.  He is a 2009 graduate of Arkansas State University in Jonesboro, Arkansas and a 2006 graduate of Warren High School

Given in marriage by her parents and escorted by her father, the bride wore a bridal white lace capped sleeve formal length matte mesh wedding gown with an Empire bodice featuring and eye-catching open back detail.  The sheer matte mesh dress with side draped mesh skirt was accented with a cascade which added dimension and created a long and soft silhouette.  She wore a matching veil.  The bride's accessories were pearl earrings and pearl necklace given to her by her mother as a wedding present.

She carried a hand-tied bouquet of fresh-cut, white roses symbolizing the purest of love and new beginnings, white Zantedeschia aethiopica Picaso white with purple throat Calla Lilies, white daisies, representative of the wild flowers of the Colorado mountains, and  adorned with Gypsophilia artfully arranged in a base of Southern Magnolia leaves which represented the bride's home state of Louisiana.

The matron of honor's bouquet was a smaller mirroring of the flowers in the bridal bouquet.

Jessi presented her mother and the groom's mother with a single stemmed white purple throated Picaso Calla Lily.  Mrs. Chardelle Straub of Olthe, Colorado attended the bride as matron of honor.  Mr.  Dennen Cuthbertson of Jonesboro. Arkansas served the groom as best man.  All persons in the wedding party dressed in keeping with the  rustic mountain theme.

During the ceremony each pledged personally written vows and repeated traditional wedding vows. The couple assembled a unity cross where the groom set in place on a base a hollow wooden cross filled in with an ornate ivory scrolled cross by the bride.  Reverend Scott added three nails representing the Father, the Son, and the Holy Spirit to secure the structure in place.

The couple was showered with Aspen leaves at the close of the ceremony.
(Jeff Scott Photography)

The wedding venue was set on Silver Mountain surrounded by the San Juan Mountains, with spires of towering blue spruce trees and dappled with golden fall foliage of the aspen trees.  Behind the couple was a picturesque view of Alta Lakes.  After the wedding ceremony, as the couple left the wedding location, guests showered them with aspen leaves.

Following the private ceremony, the couple and guests shared a meal of leg of lamb and smoked trout prepared by Chef David.
The wedding venue was breathtaking amid the San Juan Mountains and on the banks of Alta Lakes.
(Jeff Scott Photography)

The couple spent the week in Telluride at the Observatory's three-story, historic, rustic cabin and at the Orvis with its natural lithium hot springs in Ridgeway, Colorado.

They returned to Warren where they were received by friends and relatives at a reception on Saturday, October 29, 2016, in the Fellowship Hall of Central Missionary Baptist Church in Warren where they are both members.

The reception tables were spread with white linens.  The centerpiece for each table was a piece of silver with an assortment of white flowers, white toile, and photos from the wedding.  The main table was in a cross shape and featured an arrangement of white roses, snow white hydrangea blossoms, and cascading gypsophilia atop a three-foot tall silver stemmed candlestick.  The bride's cake was a three-tiered winter white cake topped with a hand-carved Willow bride and groom.  The groom chose brownies in lieu of a chocolate cake.  They were served on a plater  made of a wooden slice of a tree carved with a heart and "Jessi & Rob." As a tribute to his hometown sports heritage, the Lumberjacks, a hand-crafted metal sculpture created by a local artisan design of a log with an ax with its blade embedded in the log held white gypsophilia.  All refreshments were served on silver pieces.  A faux champagne punch was served from a silver punch bowl.  The table was scattered with white rose petals, silver butterflies, white toile, and glittering white ribbon.  Framed photos of the wedding were scattered amid the table decorations.

Servers for the reception were Miss Shelby Gardner, Miss Ella Garner, Miss Savannah Brown, and Miss Jolee Trussell.

Throughout the reception, a slide presentation set to John Denver tunes was played with photos of the couple through different stages of their lives.

The couple is making their home in Warren, Arkansas where the groom is the owner of Raptorproductions, a film production company and the owner of, an online news source and live-streaming service.  The bride plans to open a dog-grooming salon, Coats of Many Colors.

Twelve Tips to Help a Grieving Loved One during the Holidays

Twelve Practical Tips for Saying, Doing the Right Things

(El Dorado, AR) – The holidays are quickly approaching, and while many people look forward to yearly traditions, gatherings with family and friends and the general good feelings associated with the season, some people dread the holidays.

For those who have lost a loved one during the past year, the holidays may emphasize their grief, reports the National Hospice and Palliative Care Organization.

Often, friends and family members of those affected by a loss are unsure how to act or what to say to support their grieving loved one during the holidays.  

Hospices, such as Life Touch Hospice, are valuable community resources that often help people who are struggling with grief and loss. Hospices provide bereavement support to the families they serve; many offer specialized programs to help the bereaved cope with the holidays.

National Hospice and Palliative Care Organization offers twelve practical tips from hospice professionals:

Be supportive of the way the person chooses to handle the holidays. Some may wish to follow traditions; others may choose to change their rituals. Remember, there is no right way or wrong way to handle the holidays.
Offer to help the person with baking and/or cleaning. Both tasks can be overwhelming when someone is experiencing acute grief.
Offer to help him or her decorate for the holidays.
Offer to help with holiday shopping or give your loved one catalogs or suggest online shopping sites that may be helpful.
Help your loved one prepare and mail holiday cards
 Invite the person to attend a religious service with you and your family.
Invite your loved one to your home for the holidays.
Ask the person if he or she is interested in volunteering with you during the holiday season. Doing something for someone else, such as helping at soup kitchens or working with children, may help your loved one feel better about the holidays.
Donate a gift or money in memory of the person’s loved one. Remind the person that his or her special person is not forgotten.
Never tell someone that he or she should be “over it.”  Instead, give the person hope that, eventually, he or she will enjoy the holidays again.
If he or she wants to talk about the deceased loved one or feelings associated with the loss, LISTEN. Active listening from friends is an important step to helping him or her heal. Don’t worry about being conversational…. just listen.
Remind the person you are thinking of him or her and the loved one who died. Cards, phone calls and visits are great ways to stay in touch.
In general, the best way to help those who are grieving during the holidays is to let them know you care. They need to be remembered, and they need to know their loved ones are remembered, too.

Local hospice grief counselors emphasize that friends and family members should never be afraid of saying or doing the wrong thing, because making an effort and showing concern will be appreciated.

Hospice is a philosophy of care for patients with life-limiting illnesses. A team of professionals and trained volunteers offer care and comfort to patients and their families when a cure is no longer possible. Fully covered by Medicare and most insurance companies, hospice services are available at home or in a facility such as a nursing home.

More information about grief and loss is available at and NHPCO’s Caring Connections at

Reaching those the Warren Library

Annslee Napier has reached two more goals in our K-6 Reading Passport Program!! Way to go Annslee!

Addison Napier has reached Four more goals in our K-6 Reading Passport Program!! Way to go Addison!

Kinsley Robinson has reached 300 books in our 1000 Books Before Kindergarten!!! Way to go Kinsley!!

Warren Library Releases Memorial Donations

Thursday, December 1, 2016

UAM Jazz Bands In Concert December 5

               MONTICELLO, AR — Two of the three nationally-acclaimed jazz bands at the University of Arkansas at Monticello will present an evening of contemporary and classic jazz in a free performance December 5 at 7:30 p.m. in the Fine Arts Center auditorium.
                Jazz Band II, under the direction of C. E. Askew, and Jazz Band III, under the baton of Don Marchand, will perform a wide-ranging program of jazz selections. Jazz Band II will present "Trinita" by Mark Taylor, Bob Florence's arrangement of the holiday classic "Auld Lang Syne," "Basie Power" by Ernie Wilkins, "Sedentary Motion" by Tom Garling, "Critical Mass" by Jeff Jarvis, Greg Yasinitsky's arrangement of "Greensleeves," Neal Hefti's "Lil Darlin," "Ballad for Benny" by Oliver Nelson, and Hefti's "Flight of the Foo Birds."
                Jazz Band III will perform Carmine Pastore's "Back Burner," the Paul White arrangement of Shuman's "Traumerei," "Mr. Timmons" by Gene Thorne, "Synonomic Bossa" by Paul White, Tom Clarke's "Nacirema People," and "Hot It Up" by Shelly Berg.
                For more information, contact the Division of Music at (870) 460-1060.