Doing crafts is a mother and son affair

Dining With Duvall By Lynn Duvall

Even though I’ve known Thomas Connolly for years, I never realized what a close bond he has with his mom, Kathy, until I visited them at their La Cañada home last week.

Newlyweds Kathy and Jack Connolly established their first home in La Cañada. They still live in the same house, where they raised two fine boys, Thomas and his older brother Patrick. Thomas followed in his mom’s footsteps, graduating from La Cañada High School in 2000. Patrick graduated from St. Francis High School in 1993.

Jack met Kathy at a roller skating rink while he was serving in the Army at Ford Ord. After his discharge and marriage, Jack established an auto repair business in Montrose, which he owned for nearly 30 years. After Jack retired, he started a second career with the US Postal Service, maintaining and repairing postal delivery vehicles in Pasadena.

An operations manager with Jo Ann Fabrics and Crafts, Kathy is completing her 12th year with the La Cañada store. When she finishes her paperwork, she comes down to the floor to assist customers. I can personally vouch for the high quality of service that Jo Ann’s staff gives their customers. My infrequent visits must drive the clerks to distraction, yet they patiently guide me along.

Kathy sews, knits, crochets and can tackle any craft project. “I started with a bead necklace when I was 8,” she explained. “I learned to knit at 14, crochet at 15 and have been at it ever since. We make all our own Christmas ornaments and holiday decorations. One Halloween, I dashed off a Phantom of the Opera cloak for Patrick in only a couple hours.” Kathy makes an annual pilgrimage to the Colton Craft Show in Pomona. She’s shown and sold her crafts at fairs and home boutiques.

About 14 years ago, Kathy developed an unusual craft talent. Thomas wanted to volunteer as a Rose Parade float decorator, but he was too young to join the La Cañada float workers. Instead, Thomas and Kathy helped decorate the city of Arcadia float at the Rose Bowl. Later, the duo volunteered with famous float designer Raoul Rodriguez of Fiesta Floats. They met Fiesta’s supervisor Bobby Broderick and have worked on her projects for the past eight years.

Kathy uses her annual vacation to spend the week between Christmas and New Year’s with Thomas, doing fine dry material detail work on prize-winning floats. They glue tiny seeds, beans, leaves, bark and pine cone petals to create signs, birds, horned-toads, lizards and movie monsters. One visitor seeing Kathy’s work on the Bob Hope float asked how long it took to make the sign, “Oh about two days,” she replied. Unlike Kathy, Thomas also climbs on the floats to attach flowers.

“It’s like a family reunion to see our group of friends, fellow volunteers, once a year,” Thomas said. The year he lived in Spain was the only holiday he’s missed working with Kathy. Thomas studied at the Fashion Institute of Design and Merchandising. He said, “My passion is design. One of the first things I made was a gingerbread house. With a Rose Parade float, you start with an empty palette. You almost get tears in your eyes when it is finished.” he added, “We always sweep the floor as the float leaves for the parade. I learned to have pride in my work, even the dirty work, from my parents. It’s a good lesson.”

Today Thomas indulges his passion for creative design at Steinmart Collections on South Lake St. in Pasadena. Of 300 stores nationwide, this branch is one of four concept stores where new merchandise and display ideas are tested. Recently promoted to the post of visual manager, Thomas works with the gift department manager. He also gives informal training on window and in-store displays for employees throughout Southern California.

At home Kathy and Jack share cooking duties. Thomas said, “They’re both great cooks. When I think back, I realize how lucky I was to have a home-cooked, hot meal every night. We only went out to eat on special occasions.”

Kathy learned to cook Greek fare from her dad, Dr. George Hangos. The couple frequently bring potluck dishes to the local VFW post, where they are active in raising money for veteran- related charities. Neither Kathy nor Thomas could remember if Jack’s chili won a prize, during the years they helped him at chili contests, but they instantly recalled that their decorations brought a “Best Booth” award.

Later at home, I reviewed the digital photos I took of mother and son at the close of our visit. Usually, when I photograph two individuals of different ages, I have to take several shots to guarantee two big smiles. Hugging each other tightly, Thomas and Kathy were smiling brightly in every shot.

Dr. Holmas’

Stuffed Grape Leaves

(Dolomathes)

4 large onions, chopped ? 1/2 cup parsley, chopped ? 1 cup olive oil ? 2 tablespoons dill weed ? 2 cups rice ? salt & pepper ? 1 1/2 pounds ground beef ? 2 cups beef broth ? 2 tablespoons pine (pignola nuts) ? 1 quart jar grape leaves ? Juice of 2 lemons

Sauté onions in 1/2 cup oil for five minutes. Add rice and stir until golden. Add onion-rice mixture to beef, remaining oil, nuts, juice of 1 lemon, parsley, dill weed, salt & pepper and 1 cup beef broth. Mix thoroughly.

Rinse and drain grape leaves if preserved in brine. If fresh, pour hot water over them to prepare for stuffing. Cut stem close to leaf and separate each carefully. Place leaf in palm of hand, shiny side down, add I teaspoon of filling and roll loosely, as rice will expand.

Place in layers on large saucepot using torn grape leaves to line bottom of pot. Squeeze lemon juice over dolomathes and pour 1 cup beef broth to barely cover dolomathes. Add water if necessary. Weigh dolomathes with heavy plate, cover and simmer 45 minutes, or until cooked.

Egg & Lemon Soup

(Soupa Avgolemono)

2 (10 3/4 ounce) cans condensed chicken soup ? 1/3 cup raw long-grain rice ? 2 soup cans of water ? 2 eggs ? 2 teaspoons dried parsley ? Juice of one fresh lemon

Combine the chicken broth, water and parsley. Bring to a boil. Add the rice. Cover and cook for 25 minutes.

Meanwhile, beat the eggs well. Slowly add the lemon juice to the eggs while continuing to beat. Slowly pour one cup of hot soup into egg mixture while beating. Slowly pour the egg and soup mixture back into the soup pot while stirring vigorously. Cook over very low heat for a few minutes, stirring constantly, until slightly thickened.

DO NOT BOIL, as the mixture will curdle.

The chicken-broth mixture can be made in advance and reheated, but do not add the egg and lemon-juice mixture until just before serving.

This soup does not reheat well.

Makes 4 servings.