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December 28, 2011     Indian Valley Record
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December 28, 2011
 
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14B Wednesday, Dec. 28, 2011 Bulletin, Progressive, Record, Reporter Grace's unit serves as color guard at NAS Patuxent River in Maryland during World War II. They Grace keeps this memento of wartime camaraderie to remind her of good times and good served in communications. Photos courtesy Grace McManus friends. Grace is third from the left. ¸I'm HAPPYSOTH GRACE, from page 1B that I began to sound like I was interrogating her. The only time during our lunch conversation that she spoke freely was when she spoke of her late husband, Lawrence McManus. During World War II, Grace served in the Navy as part of the WAVES --Women Accepted for Volunteer Emergency Service. She was stationed at Naval Air Station Patuxent River in Maryland on the Chesapeake Bay, with a job in communi- cations. One day as she was sending a message, McManus came in and laid his hand on her shoulder, where he kept it until she finished sending her message. He asked her out to dinner that evening. Describing Larry, who was a transport pilot along the eastern seaboard, as a gorgeous hunk, she pulled a photo from her wallet saying, "He's been gone forever. It Grace McManus takes aim at a downrange target. In addition to her other talents, she was quite the sharpshooter. was love at first sight. I've never got over it." McManus died of leukemia in 1985. The couple came to Quincy in the late 1960s, following her brothers who had moved here. Orrin Nelson owned the Deerwood Lodge on Highway 70. Andrew was a deputy sheriff in Plumas County. Grace and Larry had one son, Mark, who died in Viet- nam in 1969. Posthumously, he received the Bronze Star for carrying ammunition to his buddies caught in a firefight on the Cambodian border. With Grace's parents, they bought a large house on Jackson Street, where they all lived. Grace and her husband lived on the top floor, while her parents lived on the main level. When I went to her house to return her photos, I had one of life's serendipitous moments: Grace lives in the same house I did when we first came to Quincy. In fact, the family must have bought the house shortly after we moved out. When I mentioned this to Grace, I bhgan to find out more about who she is. We toured the house together, her dog Baby at our heels, I telling her what it looked like then and she explaining the changes made. In my younger siblings' bedroom, I saw how industri- ously Grace has knitted and crocheted. The room is filled with carefully folded and stored afghans, blankets, scarves and hats. In the basement where we played as children paintings hang on the wall, with dozens more works leaning against it. It turns out Grace be- longed to an artists' group in Southern California and she is a very accomplished artist. Most are portraits in oils and pastels that capture the models' characters quite well. She traded with other artists in the group for some of their paintings. Also in the basement is her silver-working equip- ment she took a jewelry class at Feather RiVer College. Her woodcarvings, also from an FRCclass, line the stairway. Her organ stands next to the dining room table and the piano next to the stairs. She said she rarely plays anymore. A pity, because I'm sure she was also quite accomplished at that. Although she didn't share the information with me, I found out she's a poet too, and still enjoys writing poetry. Grace lives alone now, mostly on the main floor, keeping up herself, the house and Baby. Her driver license is good until 2013 and she drives herself. Until last year, she drove her small RV to PrattviUe where she and Baby would spend a month every sum~er, Linda Kosheha,Leonhardt, whom Grace calls her step- daughter, checks in with: her three times a week. .Linda said they became friends and family when she was dating Chris Leonhardt and Grace was dating Ernie Leonhardt. Grace and Ernie married,, but divorced three years ';!-, later. Linda said her relation- ship with Grace has endured and deepened: "She's amaz- ing at nearly 92. She will not even take aspirin on a regular basis. With her it's a matter of mind over matter." Aptly named, the 91-year- old is indeed a gracious, quietly spoken woman of many talents and generous spirit. Food on the Table: New Year's Bash Heather Hunsaker Chef foodonthetable.com It's hard to believe that the year is quickly coming to an end; start 2012 off on the right note by hosting a fabulously frugal New Year's Eve party at home. Use the tips below to ring in the new year right on budget. Decorate on a dime: Gold, sliver, black and white are all classic color combinations to decorate for a New Year's celebration. Use an assort- ment of inexpensive clocks as decor and set them to go off at midnight. Or go for a number theme and have the number 12 displayed on everything from centerpieces to paper goods. Food: Since most NevJ Year's parties last well past midnight, choose to start your party around 9 p.m. and serve light appetizers or just desserts. Most appetizer foods, like nuts, cheese, crackers and premade meat- balls, as well as baking products, are popular sale items at the grocery stores this time of year. Stock up on these items and save big while still serving a festive holiday spread of food. Drinks: No New Year's party would be complete without cocktails and a champagne toast! To keep liquor costs low, consider serving a signature cocktail, such as a classic cosmo or bubbly punch, in addition to wine and beer. Check your local liquor store to see if they offer discounts for buying in bulk or consider buying your beer and wine from a warehouse store to receive maximum discounts. Entertainment: A New Year's Eve party can simply be a time to socialize with old friends. But if you want to add additional entertain- merit, consider these ideas: rent a karaoke machine, have a board game tournament, play charades or put together a time capsule of this year's big events to be reopened at next year's party. Staying at home to cele- brate New Year's Eve is a great, safe way to ring in the new year with friends and family. This Black Bean Hummus is very inexpensive to make and can be easily doubled or tripled to serve a large crowd. It is a great addition to a New Year's Eve party and goes well with vegetables or tortilla chips. Black Bean Hummus Prep time: 10 minutes Serves: 6 Ingredients: 114 cup chopped fresh cilantro 2 tablespoons tahini 2 tables poons water 1 tablespoon lemon juice 2 tablespoons olive oil 314 teaspoon ground cure in 114 teaspoon salt 1 (15-ounce) can black beans, rinsed and drained 1 garlic clove, peeled 1 small jalapefio pepper, seeded Directions: Place all ingredients in a food processor; process until smooth. Spoon into a bowl; sprinkle with extra cilantro. Chef Heather Hunsaker graduated from Le Cordon Bleu College of Culinary Arts. She currently serves as a writer and recipe devel- oper for meal planning site f°°d°nthetable'c°m"