Photos by Libby Rogers

The only way to begin an article on Superior Homes Custom is to simply state, “The name says it all!” Superior in materials and workmanship; a Home that you will be proud of and richly enjoy; Custom because the homeowners are the decision-makers in all aspects of the design, colors and features that go into their new family environment and all-important investment. And the builder would have it no other way!

Meet Dean and Cheryl Hall, owners of Superior Homes Custom, Inc., along with GayNell Hall, Dean’s mother and one of the founders of this well-established business. Dean’s parents Don and GayNell began building homes in Houston in 1962. Growing up around building, Dean learned early on that he loved to build; he spent his early years on the job site with his dad learning the trade, and he learned it well. He also learned that building friendships through the entire process was one of the keys to success. That is one of the hallmarks of Superior Homes Custom, which now resides in Conroe along I-45 near Panorama Village.Both Dean and Cheryl warmly comment on the lasting friendships they have made with their homeowners with the statement, “They start out as customers, but end up as friends. Not only are we blessed to build for them, but many times we are referred to and build for their relatives—brothers, sisters, nephews, nieces, and cousins.

It becomes a family legacy to engage Superior Homes Custom as the builder. We are thrilled to be associated with quality and integrity! And we work very hard to earn and keep their trust!”

An integral part of our building process is Dean’s knowledge and experience. He says, “My parents taught me to build for people, not the market.” They are very particular in all that they do and want the homeowner integrally involved from beginning to end. Superior Homes Custom has a very streamlined process, with key people in place within the company for each component in the building process, including sales, legal, construction coordinating and research, selection of color coordination, and more. Each member of our Superior team plays an important role in the construction of your new home. Before the process even begins, Dean strongly encourages the prospective homeowner to check out all aspects of the company before selecting them as their builder. He is adamant when he says, “It is a definite red flag if a builder does not encourage the homeowner to do so!”

Dean says that many times prospective homeowners are not sure what to expect. It’s very important to find a builder with integrity, experience, and financial stability. He suggests, in looking for a builder, the prospective homeowner should:

• Check out the company, and check their credit rating and their rating with the Better Business Bureau.
• The builder should be hands-on in checking the home sites regularly.
• Go look at houses that are under construction to view the product.
• Talk to the subcontractors to see how they are treated by the builder.
• Talk to current homeowners to see how the process is going and how they are treated by the builder and others involved.
• Talk to past homeowners to see how warranties have been handled.
• The owner/builder should be easy to reach and communicate with.

Superior Homes Custom is proud and thankful to have contractors who have worked for them for 15 or more years, and some for more than 30 years. This speaks to good working relationships and translates into a smoother process for the homeowner. “Trust is another key factor and is part of every aspect of the process, including trust not only between the builder and homeowner, but between the builder and contractors as well,” remarks Dean, something he learned early on.

Cheryl made the point that they do not cut corners in either labor or materials. “We use quality materials at the best prices we can find. We are large enough to have the buying power to get an excellent price, but small enough to customize and maximize the homeowners’ desires.” Quality is their hallmark and something that they do not compromise on.

They have an experienced sales team ready to help you develop a home that fits your needs and budget, and most importantly, your vision. Each home has seven independent inspections and 3 Energy Star Compliant inspections. All foundations are engineered for your lot or land. Each home also comes with a 10-Year Limited Structural Warranty. Superior Homes Custom, Inc., is a 30 year member of the NHBA, GHBA and A++ rating with the BBB Gold Star Member.

Superior Homes Custom will build within a 100 mile radius of Conroe, but it should also be stated that the humanitarian involvement of Dean, Cheryl, and GayNell extends into a wide circle as well. They are extensively involved in several community programs and church ministries that touch lives throughout Montgomery and Walker counties. These causes include Special Olympics, Angel Tree Prison Fellowship, Golf Reach, the Wounded Warrior Project, and the Leukemia Society.

Superior Homes was voted favorite playhouse in CASA of Walker County’s first Parade of Playhouses in December.

Superior seems to sum it up in all ways: in building homes, in building relationships, and in helping build a better community. To begin your next dream home, leave nothing to chance. Contact Dean, Cheryl and the team at Superior Homes Custom and begin that friendship that will eventually welcome you into the front door of your new and gorgeous home, built with quality and integrity by friends who care.

To contact Superior Homes Custom, call them at (936) 228-0990, email them at info@superiorhomescustom.com, or visit their office and view their model homes at 10075 I-45 N, Conroe, TX 77304.

The post Business Focus: Superior Homes Custom appeared first on Postcards Magazine.

Along the North Shore of Oahu in the town of Laie, is one of Hawaii’s most popular attractions, The Polynesian Cultural Center (PCC). Set on 42 acres, this theme park and living museum has seen over 32 million visitors since it opened in 1963. While we had visited Oahu before, we had missed this gem. On a recent return visit, we spent a day at the Center and found it richly rewarding in entertainment and education.

Background

The term Polynesia comes from two Greek words meaning “many” and “islands.” The region is made up of more than 1,000 islands scattered over the central and southern Pacific Ocean. The indigenous people who inhabit the islands of Polynesia are termed Polynesians, who share many similar traits including language, family, culture, and beliefs. Historically, they had a strong tradition of sailing, using stars to navigate at night. Geographically, the region is represented as The Polynesian Triangle, formed by connecting New Zealand, Hawaii, and Easter Island.

Culturally, religion, farming, fishing, weather prediction, out-rigger canoe (similar to modern catamarans) construction and navigation were highly developed skills because the population of an entire island depended on them. Trading of both luxuries and mundane items was important to all groups. As well as being great navigators, these people were artists and artisans of great skill. Simple objects, such as fish-hooks, would be manufactured to exacting standards for different catches and decorated even when the decoration was not part of the function. The power of the stone and wooden weapons were determined by how well they were made and decorated. In some island groups weaving was a strong part of the culture and gifting woven articles was an ingrained practice. Dwellings were imbued with character by the skill of their building. Body decoration and jewelry is of an international standard to this day.

The religious attributes of Polynesians were common over the whole Pacific region. While there are some differences in their spoken languages they largely have the same explanation for the creation of the earth and sky, for the gods that rule aspects of life and for the religious practices of everyday life. Beginning in the 1820s large numbers of missionaries worked in the islands, converting many groups to Christianity.

The Center

Missionaries from The Church of Jesus Christ of Latter-day Saints (popularly called the Mormons) arrived in the Sandwich Islands (Hawaii) in 1850. By 1865, the LDS Church had purchased the 6,000-acre plantation that encompasses all of Laie. The center was opened in 1963 as a way to provide employment and scholarships for students at BYU-Hawaii and to preserve the cultures of Polynesia. It has its roots in 1940s and 1950s hukilau and luau beach gatherings to earn money to rebuild a local chapel belonging to the LDS Church, which had been destroyed in a fire. Seventy percent of the center’s approximately 1,300 employees are students at BYU-Hawaii. PCC profits fund various scholarship programs at BYU–Hawaii.

The Center has a section for each of the major Polynesian cultures, centered on a traditional village. Hourly performances and cultural learning experiences take place in these villages, which include Hawaii, Samoa, Fiji, Tahiti, Tonga, and Aotearoa (present-day New Zealand).

Hawaii – Learn to tell stories with your hands. Learn some basic hula movements, and also discover the deeper commitment hula students make to their art, the intricacies of the motions, and the heritage of the hula implements and instruments.

Gain insights into the ancient kapu, or taboo system, which meant men and women ate in separate houses. Learn how the purple root taro is harvested, cooked, and turned into the staple food, poi (and sample some). Observe how women craft leaves into beautiful Hawaiian leis and other useful items.

Samoa – Learn how to make fire by rubbing two sticks together, how to easily crack open a coconut using a small pebble, how to create coconut “milk” with your bare hands, and how the Samoans prepare their food (hint: it’s a man’s duty). Watch well-muscled, young natives climb 40-foot coconut trees – in bare feet.

See real-life living quarters, cooking huts and a chief’s home, all built without nails. And then, get a taste of real Samoan food, prepared throughout the day (even help prepare it).

Fiji – Ever heard of a lali (translated: log drum)? Discover its cultural significance. You can even give it a try, unless you’re too busy checking out the wide array of devastating clubs and weapons native to the Fijiian culture. Beware, you’ll discover some mean-looking military hardware. After all, the Fijiians took war very seriously.

Natives will help you understand what the cowry shells on a structure’s roof really mean, and who can enter such a building. Here’s a clue – you better be the village chief.

Tahiti – The Tahitians really know how to swing their hips, not to mention their knees. Enjoy an in-depth demonstration of both the women’s and men’s movements in their mesmerizing dances. And just try to stop your toes from tapping to the beat of the accompanying wooden to’ere drums.

Learn why the Tahitians make both fragrant flower and beautiful shell leis. Then, if you want to sample a gourmet delight, stop by the cooking hut for Tahitian coconut bread.

Tonga – There’s no such thing as a little drum in Tonga. The popular Tongan presentation introduces Tongan ta nafa or drumming. With any luck, you’ll be called on stage to demonstrate your sense of rhythm on the oversized native drums. At the same time, learn the simple, yet graceful motions of a mauluulu sitting dance, as well as the difference between clapping with a pasi or a fu sound. Sound complicated? It’s actually fun. A whole lot of fun.

Another visitor favorite? The Tongan shuffleboard game, called lafo. Can you beat the villagers? Not likely. Afterwards, try your accuracy with tolo, underhanded spear throwing.

Aotearoa – Come listen to Maori natives explain the symbolic significance of their intricately carved meeting house and their unusual facial tattoos. Discover the ancient origins and meaning of protruding their tongues, and see tattooed warriors do so while performing their stirring war dance—the haka.

Test your dexterity (or lack thereof) by twirling poi balls and playing tititorea, a Maori stick game designed to develop hand-eye coordination.

The Polynesian Cultural Center has a lagoon that hosts canoe tours through the day and an exciting Canoe Pageant each afternoon. You can also enjoy an immersive cinema presentation Hawaiian Journey, a tribute to the splendors of Hawaii. There is the Hukilau Marketplace to shop for various Polynesian centered handiworks, clothing, jewelry and treats. In the evening, attend a luau to learn about Hawaii’s royalty while enjoying traditional Hawaiian food and entertainment. Then, end your day by attending the show Ha: Breath of Life, featuring over 100 performers and the thrill of Samoan fire knife dancing.

The Polynesian Cultural Center is open Monday through Saturday from 11:45 am to 9:30 pm. Packages start at $49.95. For more information or reservations call 800-367-7060, or visit www.polynesia.com.

Our family found the Polynesian Cultural Center to be the most memorable experience of our trip. We loved the rhythm and music of the Polynesians, plus the performances, activities, and attire are family friendly (something we can’t say for all the luau experiences on the island). We chose to purchase the Super Ambassador package; and while it seemed a little “pricey” compared to the other packages, it provided us with our own amazing tour guide who was assigned only to us. He shared personal knowledge and helped us see much more than we could have on our own in a single day. In addition to guiding us through the center and keeping us on a timeline, he reserved front row seats for us at all the performances!  If you’re looking for a way to wow someone at Christmas, tickets to Hawaii and the Polynesian Cultural Center should do it!

The post Distant Treasures: Polynesian Cultural Center appeared first on Postcards Magazine.

Ingredients:

• ⅓ cup brown sugar
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 Granny Smith apples – peeled, cored, and sliced ¼ inch thick
• ¾ cup dried cranberries
• ¼ cup butter, cut into pieces
• 2 cups regular rolled oats
• 2 cups water
• 1 cup apple juice
• 1 cup cranberry juice
• ¼ tsp salt
• ¾ cup candied walnuts (optional)

Directions:

1. Mix the brown sugar, cinnamon, and nutmeg together in a bowl. Add the apples and cranberries, tossing to
   coat evenly with the sugar mixture. Pour into a slow cooker. Top with butter pieces.
2. Mix the oatmeal together with the water, apple juice, cranberry juice, and salt in a bowl, and pour over the apple mixture in the slow cooker. Do not stir. Cover, and cook on low for 8 hours.
3. Stir before serving. Spoon into bowls and top with candied walnuts,
   if desired.

The post Christmas Morning Oatmeal appeared first on Postcards Magazine.

Ingredients

• 1 cup milk
• 1 (1 oz) envelope instant hot cocoa mix
• ¼ cup orange juice
• 1/8 tsp ground cinnamon

Directions

1. Heat milk in a saucepan over high heat
2. Whisk hot cocoa mix into milk until completely dissolved.
3. Continue whisking for 1 minute, reduce heat to medium, and gradually stir in orange juice.
4. Sprinkle cinnamon over the top and stir.
5. Pour hot chocolate into a mug.

The post Christmas Orange Hot Chocolate appeared first on Postcards Magazine.

Ingredients

• 2 egg whites
• 1/8 tsp salt
• 1/8 tsp cream of tartar
• ½ cup white sugar
• 2 peppermint candy canes, crushed

Directions

1. Preheat oven to 225 degrees. Line 2 cookie sheets with foil.
2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks.
3. Drop by spoonful 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
4. Bake for 1½ hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

The post Peppermint Meringues appeared first on Postcards Magazine.

Photos by Libby Rogers

Although still known to many as “The Little Creamery in Brenham,” Blue Bell Ice Cream is anything but little. Blue Bell has expanded out of their Texas roots and taken the ice cream world by storm over the years. What began in 1907 as Brenham Creamery Company, was founded with a mere $2,200. The business that made only 2 gallons a day in a hand-cranked wooden ice cream freezer now sends their products into 19 states, earning the reputation of “the best ice cream in the country.” In 1930, the company was renamed to Blue Bell Creameries Inc., after the Texas wildflower, the bluebell, which blooms during hot months (much like the ice cream business). The company experienced growth over the years, despite many competitors, and reached $1 million in annual sales in 1963. Over the years, Blue Bell has maintained a unique amenity in the food industry that sets them apart and ensures quality service—they always deliver their products personally and directly to the retailer by a driver salesman. The name “The Little Creamery in Brenham” represents the downhome feel, quality, and freshness of Blue Bell products, as well as their ability to maintain personal service despite large growth. The company now produces a rotating menu of 45 different ice cream flavors, releasing several new flavors each year. In May 2017, Blue Bell added an observation deck, where visitors can now watch the process of how their ice cream is made. This year, 100,000 visitors will make their way to Brenham to experience Blue Bell Creameries, learn about the company history in the visitor’s center, and enjoy $1 scoops of Blue Bell ice cream in the upstairs ice cream parlor. Postcards had the opportunity to tour the Blue Bell facility and go beyond “Employees Only” doors with Joe Robertson, Director of Advertising and Public Relations, and Jenny VanDorf, Manager of Public Relations.

I sit outside of the Blue Bell visitor’s center on a bench, an hour before my scheduled meeting with Joe Robertson, Director of Advertising and Public Relations, to tour of the facility. There are two cups of ice cream next to me on the bench, one mint chocolate chip and one triple chocolate (I like chocolate, okay?).

As I sit and eat my ice cream, a man in dress pants, a button-down shirt, and a tie exits the office buildings and walks along the sidewalk toward the ice cream parlor. He passes me with a friendly smile and says, “It’s a nice day, isn’t it?” “Yes, it is,” I smiled back. “There’s nowhere else I’d rather be than sitting outside eating ice cream!” The gentleman walks inside, and I continue working on my two cups of ice cream, alternating between the two. So how did I end up with two? Upon my arrival an hour early, I decide to walk around and explore. I enter the main building and walk upstairs, not expecting what I see next. Hundreds of gallons of Blue Bell ice cream containers are arranged around the room for decoration, tables fill the large room, and small crowds of people are clustered throughout, wearing paper Blue Bell hats and holding cups of ice cream. Approaching the glass behind which many different flavors sit in their 3 gallon tubs, I see a sign that reads “Ice Cream $1 a scoop.” In my mind I am envisioning literal “scoops,” so I decide to get two, expecting to be handed a bowl with two different scoops of ice cream inside of it. Instead, after paying my $2, I am handed two bowls of ice cream, one of each flavor I requested. The woman behind the counter gives me a warm smile and tells me to enjoy. Evidently, they are very generous with the word scoop here. Safe to say you get a lot of bang for your buck! I cross the room of people and make my way outside, hoping it looks as if I’m taking the second ice cream to someone else, while I laugh to myself.

When it comes time for our meeting, we go inside the visitor center and talk with Barbara, an exuberant woman who will have worked for Blue Bell 20 years in March. I tell her we are meeting with Joe, and she calls him on the phone to let him know we’ve arrived. After a couple of minutes, a man walks inside that I recognize. The man who I spoke to earlier outside was Joe Robertson, the person I had been scheduling the tour with weeks prior. Recognition dawns on his face, too. We shake hands and both laugh. Joe pokes fun at me and says laughing, “Well, you’ve already been to the parlor, so we’ll start over here.”

The three of us pass through an “Employees Only” door and walk to the research and development lab, where 4-6 new flavors are developed every year. It might just be an “Employees Only” door at Blue Bell, but in my head I felt like James Bond, stealthily breaking through into a top secret, confidential laboratory.

The process of creating new flavors relies heavily on taste panel results and the highly accredited employees of the lab. The test panel is composed of 30 people who meet once a month to taste new recipes and give feedback on flavor ideas (an honor I hope to hold one day). Talk about great responsibility—a task as noble as choosing ice cream for the masses. I ask the team, “What are some of the oddest flavor suggestions you have received?” and their answer didn’t disappoint. People have suggested ice cream flavors such as cactus juice, bacon, and pickle. Cactus juice was actually pretty good, the team says, but it didn’t make the cut.

Have you ever wondered who picks new Blue Bell flavors? How the different flavors are created? The lab team behind it is comprised of three women, all nutritional and food science graduates of Texas A&M. These ladies have many responsibilities other than creating new ice cream. In addition to this, they must carefully handle ingredient testing, nutritional labeling, supplier info, consumer information, and other important duties. The team takes about 200 flavor suggestions from the public and narrows them down to the most promising 20-25 flavors. The development team then creates 10-12 samples, which are next evaluated by a test panel. The popular vote makes it, and the most well-liked flavors end up on store shelves. The goal of the research and development team at Blue Bell is to ensure that when you go to the store to buy your favorite Blue Bell ice cream, you also see a new flavor you haven’t tried yet.

Next, Joe along with Jenny VanDorf, manager of Public Relations, guide us back to the visitor’s center to briefly walk through this large room that holds cases of Blue Bell history, souvenirs, and products over the years. Most of the items on display were donated by ex-employees and customers. The cases and shelves are teeming with Blue Bell history, holding things such as old uniforms and vintage ice cream tubs dating back to the origins of the company. This one room that is now the Visitor’s Center was once the ice cream parlor, theatre, country store, and tour staging center all combined. Blue Bell has greatly expanded since then, hosting many locals who stop in for ice cream after school and providing ice cream to employees in the break rooms. “The saying ‘We Eat All We Can and We Sell the Rest’ really is true,” Joe laughs, and Jenny nods her head in agreement. They both confess to eating ice cream just about every day while at work. Who wouldn’t?!

They lead us to the observation deck, the part I’ve been waiting to see—how the ice cream is made. From the observation deck, visitors can peer down through glass walls to the lower floor where machinery, tubes, and employees in white caps fill the square space below. At first glance, it reminded me of Willy Wonka’s Chocolate Factory. Ahhhh—so many delicious ingredients in those silver machines below. In a perfect world, tourists could lie down on the conveyor belt, mouth open, and ride the belt underneath dispensers of toppings like marshmallows and fudge, catching them in their mouth. That’s a world I want to live in.

The observation deck, which opened June 12, is designed to be a quick and convenient experience for families driving through Brenham who may not have time for a full-out tour. On average, 4,000 people a week visit the observation deck to watch how the many different flavors are made and sent out to locations all over the country. The floor below contains some interesting pieces of machinery, like the blast freezer, a -40 degree freezer (that feels like -100 degrees)—or my favorite machine that Jenny described, the fruit feeder. This machine feeds yummy toppings like fruit, cookies, or peppermint bark into the ice cream mixture. Once finished, the ice cream cartons are spun quickly and blast frozen upside down, ensuring even distribution of toppings and a tight seal. The cartons also travel upside down in the -18 degree delivery trucks, and do not go right side up until placed on the destination store’s shelf.

We ended our visit talking over a treat of ice cream in a roped off area of the parlor. There are few things that will make you feel as special as eating ice cream behind a red velvet rope, in an area off-limits to the general public—VIP coming through. It was a sweet end to a sweet day, accompanied by gracious hosts. The four of us discussed current events and Hurricane Harvey, as our visiting Blue Bell was pushed back a week because of the storm. We talked until our ice cream cups were empty and all that was left were little melted pools of pink, green, white, and brown that were made under this very roof. Despite its physical size, Blue Bell Creameries still holds true to the title of “The Little Creamery in Brenham” with their personable, seasoned staff and down-home customer service. Next time you or the family goes through Brenham, make a stop at Blue Bell to watch from the observation deck while enjoying a $1 scoop (bowl) of delicious ice cream.

Congratulations and happy birthday, Blue Bell! 110 years and counting! Texas strong!

www.bluebell.com

The post Texas Treasures: Blue Bell Creameries appeared first on Postcards Magazine.

10 Texas Treasures: Old Town Theatre

20 Do You Know? Mike Nichols

36 Distant Treasures: Polynesian Cultural Center

44 Texas Talent: Jeff Abbott

52 Business Focus: Salon Chic & Boutique

Flip Through or Download this Issue

The post December 2017 PW appeared first on Postcards Magazine.

10 A Day in the Life: County Clerk’s Office

16 Texas Talent: Jeff Abbott

22 Texas Treasures: Old Town Theatre

30 Business Focus: Drink Smart Plus

Flip Through or Download this Issue

The post December 2017 LC appeared first on Postcards Magazine.

Courtney Woods

Photos by Libby Rogers

Courtney Woods, owner of Salon Chic and Boutique, knew she wanted to do hair since the spry age of 14. While in high school, her father recognized her creative side and suggested she pursue cosmetology. Courtney got her cosmetology license in 2001, before graduating from high school in 2002. She started working in a salon while still in high school, and went full-time the weekend after graduation. For as long as she can remember, Courtney has also had a love for fashion; so, it came naturally to combine her love for hair and fashion into one place by opening her own salon in 2011. Although the business venture was at first nerve-wracking, within a year, all the positions had been filled and the salon took off. Woods, a graduate of both Huntsville High School and Sam Houston State University, is a true native of Huntsville. Courtney is married to Adam Woods, and together they have three children: Kynlynn (10), Kord (7), and Kash (4). Aside from being a full-time mom and wife, Courtney shows up early and has a book full of appointments all day long starting at 8 am.

Salon Chic is both a full-service hair salon and boutique, with a range of hair products, women’s clothes, and accessories. A unique feature of this salon is the option to make an early or late appointment. As a busy mother of three, Courtney knows how essential early and late appointments are for those with hectic schedules who do good to squeeze in a hair appointment!

The salon staff includes 6 other women from ages 18 to 38. Courtney’s team consists of Ondria Collins, Brittany Barnard, Chelsie Cuccerre, Melisa Dehnert, Leighanne Wells, and Monica Twardeski. Ondria is the youngest at the salon, a Huntsville native, and graduate of Huntsville High School. She started working at Salon Chic this past summer and fun fact—her job interview was held in Courtney’s car, paying tribute to her crazy schedule. Brittany, who commutes from Centerville where she lives with her husband, will celebrate one year at the salon in February and has been a hairdresser for four years. Her favorite aspects of the salon are setting her own hours and Courtney’s encouraging, constructive criticism. The rest of their answers were similar when asked what their favorite part of Salon Chic is. They all agree that the laid back, home-like atmosphere of the salon sets it apart from others.

Chelsie Cuccerre, born and raised in Conroe, is the newest addition to the salon. She and Courtney are cousins, and she has been doing hair for 3 ½ years. Melisa Dehnert, wife and mother of four, is a Huntsville native who just recently attended her 20-year Huntsville High School reunion. Melisa has worked alongside Courtney at three different salons. She has enjoyed being by Courtney’s side at Salon Chic since its beginning in 2011. Leighanne Wells, an employee of three years, is the salon’s receptionist and, in her own words, “The salon’s personal assistant.” She has a plate full of responsibilities and works hard to assist the team however she can, and they love her for it. Having been family friends for a while, Leighanne attended Courtney’s wedding when she was only eight years old.

Monica Twardeski, mother to two boys, has been friends with Courtney since their teenage years and a hairdresser since 2004. She loves to travel to racetracks on the weekends, where her kids and husband both race cars. Her favorite part of working at Salon Chic is the salon’s drive to provide a wonderful experience every time a client walks through the door. She loves her co-workers, clients, and the salon’s number one priority to provide the best in comfort and satisfaction. Monica is currently recovering from hand surgery, but will hopefully be back in the salon within a few months.

Courtney’s personal favorite aspect of being a hairdresser is providing the joy and excitement behind change. She enjoys the anticipation of transforming someone’s appearance, which can sometimes make them feel like a new person. Aside from this, she especially loves selecting items for the boutique that have a hint of her personal taste. The boutique offers a wide variety of women’s clothes, lots of jewelry, some shoes, hats, bags, and lots of accessories. The salon sells a variety of professional hair products, all handpicked and trusted by Courtney. Her offered product lines consist of brands like Pravana, Pureology, Redken, Matrix, Big Sexy Hair, Kenra, and Kevin Murphy. In addition to this, Courtney sells Rodan and Fields skincare products, and she would be thrilled to provide you with a tried and trusted skincare line she believes in. Just mention it when you make a hair appointment, and she’ll do the rest!

The day after Postcards visited with Salon Chic, I went back for a hair appointment with Courtney that I had made a few weeks prior. This was a big hair appointment for me, going from blonde to brown, and I trusted her with this great responsibility. My hair’s fate was in her hands, and she did not disappoint. It turned out even better than I expected, so from personal experience, Courtney and her team are guaranteed to provide excellent service and results. I will be returning for my next hair appointment. I’m hooked, and you can be, too!

Stop in as a walk-in, shop the boutique, or call ahead and make an appointment with one of the 6 talented hairdressers at Salon Chic and Boutique! For questions or appointments, the salon can be reached at 936-291-7100. They are located at 1370 Highway 75 North in Huntsville. Salon Chic is extremely grateful for their loyal clientele and returning customers who come on a weekly basis. Courtney is especially grateful to her husband of 13 years, and to her family. She wants to thank them for their part in making her dream a reality.

Mark your calendars for Salon Chic’s upcoming event, the One Stop Christmas Shop! Shop a wide array of local vendors with boutique jewelry and clothes, Scentsy, décor signs, custom products, and much more! Everything you need to put a major dent in your holiday shopping for family and friends will be available. Come eat, drink, and win items in a $200 hair product giveaway on Friday December 1, from 4-8 pm.

The post Business Focus: Salon Chic appeared first on Postcards Magazine.

I looked up and saw the paper bag that housed my silverware. “Enjoy every little thing,” it said. Every LITTLE thing. I thought about how often we are so overwhelmed by the big things that we forget to find joy and gratitude in the smaller aspects of life.

I looked at my plate of chicken and dumplings–comfort food for the soul today. The buttermilk biscuits, apple butter and turnip greens; the fall decorations on the fireplace; a friendly smile from my server—all little things that, today, I am so ever grateful for.

Today, when life feels hard, I am able to refocus on the little things…and there, I find joy.

“And give thanks for everything to God the Father in the name of our Lord Jesus Christ” – Ephesians 5:20

The post Enjoy Every Little Thing appeared first on Postcards Magazine.