The Image August 2011

A u g u s t / S e p t e m b e r 2 0 1 1 | 1

A T r i - L a k e s A r e a M a g a z i n e

F a l l F l a v o r | V o l 9 • I s s u e 4 | A u g u s t / S e p t e m b e r 2 0 1 1

PEACHES AND

CHILIES AND

MELONS,OH MY!

2 | T h e I M A G E

An acorn is hidden somewhere in his issue of The Image... can you fi nd it?

• It may be in any of the pictures or text. • It may be any size or color. • It is NOT the sample image pictured on these contest rules.

You may enter our contest by locating the acorn and doing one of the following:

1. Come in to Tri-Lakes Printing at 15706 Jackson Creek Parkway in Monument or

2. Email us at [email protected] — include your name & phone number.

All entries must be in by the 10th of October. A drawing will be held on the 15th of October. There will be 3 lucky winners this month! The first name drawn will win $100! The other 2 will receive a gift certificate to a local restaurant or merchant from Funder Enlightening Publications.

HAVE FUN & GOOD LUCK!

Visit www.TLWC.net for more info and Tickets,or purchase from any TLWC Member.

47th ANNUAL

FALL SHOW & SALE

BLACK FORESTARTS & CRAFTS

GUILD

BLACK FOREST COMMUNITY CENTER

FREE ADMISSION - New items arriving throughout show

Pottery • Stained GlassJams and Jellies

Christmas Ornamentsand Decorations

and so much more!

The Black Forest Arts & Crafts Guild is a Colorado nonprofi t

organization.

A portion of sale proceeds will

benefi t the Black Forest Arts and Crafts Guild Scholarship Fund

and the Black Forest community.

Nov. 3 thru 6, 2011


Concerts inthe Dark

page 26

Stuffed Chicken Parmesan

Jill Jackson’s HOLLYWOODpage 27

FUNDER ENLIGHTENING PUBLICATIONS(719) 487-0484

Peaches and Chilies andMelons, Oh My!

by Deborah Stumpf... 4

Recycle Your Precious Metalsby Susan Helmich... 7

A House Truly Becomes A HomeWith A Delicious Bowl Of Hot Soup!

Mexican Tortilla Soup by Kelly McKoon... 8

Flush and Strokes:The Life and Lines of Jim WiderSnapshot by Nick Yanez... 14

Just For Kids: Chalk It Up!by Norma Brough, PhysicalTherapist and Noelle B. Berry, Occupational Therapist... 16

Check Engine Light Etiquetteby Sam Kimball ... 18

A Brief History Of ThePalmer Divide Area

An Image of the Past... 20

Stuffed Chicken ParmesanBy Angela Shelf Medearis... 23

Concerts in the Darkby Nicholas James Yanez... 26

Jill Jackson's Hollywoodby Tony Rizzo... 27

The Parable Of TheProdigal Son:

How To Minimize TheConsequences

To Him Of His Own Actionsby Lisa Welch Stevens, Esq... 28

FLUSH AND STROKES: THE LIFE AND LINES

OF JIM WIDER page 14

Mexican Tortilla Soup page 8

page 4

PEACHES AND

CHILIES AND

MELONS,OH MY!

page 23

A Brief History of thePalmer Divide Area page 20

4 | T h e I M A G E

By Deborah Stumpf

For those who fi nd the end of summer approaching discourag-ing, disparaging and downright depressing, take heart. One ma-

jor consolation is the Colorado harvest – peaches, melons and chilies – to name a few. Is there anything much better this time of year than those wonderful Colorado delicacies?

MOVE OVER GEORGIA AND CALIFORNIA…

…you’ve got nothing on Palisade’s peaches. Not too many Coloradoans would argue against these western slope gems’ superiority over any peach in the country. Come August and early Sep-tember, the harvest is in full swing, al-beit way too short for those juicy sweet peaches. The peach was originally the brainchild of Luther Burbank of Lan-

caster, Mass. He invented eight variet-ies of peaches including the Freestone peach during the late 19th century.

Burbank spent 55 years devoting his life to horticulture and may be most known for his development of the Bur-bank potato, which was used to fi ght the potato blight epidemic in Ireland. In order to get to Santa Rosa, Califor-nia to open his experimental farm, Bur-bank sold the rights to the potato for $150. With his new farm, Burbank can be credited for not only the eight variet-ies of peaches, but also 113 varieties of plums and prune; 10 varieties each of cherries, strawberries, and apples; four varieties of both grapes and pears; 13 raspberries and 16 blackberries; as well as several varieties of cacti, chestnuts, nectarines, grapes, almonds, fi gs and walnuts.

When the peach hit Colorado, it became pure perfection. Fortunately, there’s plenty to be done with them includ-

ing making preserves, canning, pies, crisps, cobblers and frozen in syrup. Some freeze them whole. And one of life’s most guilty pleasures: sliced fresh peaches with a wee bit of cream poured over them.

AN INDISPUTABLEREPUTATION

Tucked away in the southeast corner of Colorado is Rocky Ford, the town just west of La Junta where some of the best melons in the country are grown. Rocky Ford has a bowling alley, a mov-ie theater and swimming pool, but their greatest claim to fame is the sweetest melon around. Cantaloupes, known as rock melons and muskmelons in other parts of the world, are known to be 1 to 3 percent sweeter when they come from Rocky Ford than from anywhere else.

George Washington Swink came to

By Deborah Stumpf ies of peaches including the Freestone peach during the late 19th century.

crisps, cobblers and frozen in syrup. Some freeze them whole. And one of

caster, Mass. He invented eight variet-ies of peaches including the Freestone

ing making preserves, canning, pies, crisps, cobblers and frozen in syrup.

PEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESPEACHESANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDANDAND

CHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESCHILIESAND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS,AND MELONS, OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY! OH MY!


The Image is published six times annually by Funder Enlightening, Inc. Publications. This publication may not be reproduced or transmitted in any form, or by any means, in whole or part, without written consent or permission from the publisher. The publisher assumes no responsibility to any party for the content of any advertisement in this publication, including any errors or omissions therein.

Rocky Ford from Illinois in 1871.He built a store with partner Asa Russell and began farming. He was instrumen-tal in a community system of irriga-tion after constructing the Rocky Ford Ditch followed by development of the Catlin and Highland Canals. In 1878, Swink brought in bees to pollinate his alfalfa crops. He planted watermelon and cantaloupe, both benefi ting greatly from bee pollination. It was the start of something really big – or at least really big melons.

Not only are the Rocky Ford cantaloupes famous for their fl avor and sweetness, but also because they were served at the Waldorf-Astoria Hotel and specially requested by Lucille Ball for her dressing room meals.

CHILESSouthern Colorado is also the home of the Pueblo chile and the fall tradition of roasting chiles on an open fi re. The chiles come in both red and green varieties, but are the same chile; the green being younger and plumper. The red are more mature, thin-ner and are typically dried and ground into a powder.

The Anaheim chile comes in either hot or mild varieties and are most often used to make chili rellenos. It is thought that chilies grow so well in Colorado because the altitude delivers hot days and cool nights, and with plenty of irrigation water available in southern Colorado, there are perfect conditions for growing the best chiles around. The cooler nights slow the growing, allowing thicker walls of the chili and richer fl avor.

Green chiles belong to the nightshade family, along with potatoes, tomatoes



Southern Colorado is also the home of the Pueblo chile and the fall tradition of roasting chiles on an open fi re.



Southern Colorado is also the home of the Pueblo chile and the

and eggplant. Chiles were grown in the New World for a long time, eventually discovered by Europeans who never took to the heat from the capsaicin of the chili.

Chiles seem complicated, but are really quite easy to work with. They can be roasted one at a time over a gas burner until charred, or roasted in the oven for about 10 minutes, turning once or twice. Placed in either a plastic bag or covered bowl to cool, the skins will easily come off. It’s best to wear rub-ber gloves while peeling a chili as some can burn skin.

Chiles are also a good source of vita-

min C, contain antioxidants and lots of fi ber. The capsaicin in the chiles, which give the chiles their heat, also inhibits neuropeptides which reduce infl amma-tion. They are a natural pain reliever and have been proven to relieve the pain of conditions such as osteoarthritis and nerve disorders such as neuropathy.

There are three ways to spell chile and all are acceptable: chile (the origi-nal Spanish version), chili, chilli and chilie, all Americanized spellings. The spelling chili with an “i” came from

Chili con Carne, meaning chili with meat. It was eventually shortened to just “chili.”

A Colorado staple is green chile. There are probably a hundred or more differ-ent green chile recipes, but here’s one basic recipe start with and adjust to your own taste.

GREEN CHILE4 lbs. pork roast, cut in 1-inch cubes1 lb. roasted and chopped green chiles2 medium red onions, chopped3 large cloves garlic, crushed

4 to 5 fresh tomatoes, chopped1 teaspoons salt1 teaspoon oregano½ teaspoon thyme½ teaspoon celery seed1 teaspoon pepper1/4 cup olive oil1 can chopped tomatoes3-4 cups chicken broth, enough to cover for simmering

Saute onions, garlic and pork until pork is cooked thorough-ly. Stir in seasonings and all remaining ingredients. Cover and simmer on low for 2-3 hours. It tastes best if started the day before serving and simmered another hour or two the next day.

So, to all you summer fanatics, hopefully you can get through fall with a few trips to your lo-

cal farmer’s market and partake in the sweet and spicy bounty of the season.

6 | T h e I M A G E


RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR RECYLE YOUR PRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSPRECIOUSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALSMETALS

it’s fall -- a time for refl ections (in gold perhaps) and for recycling those beautiful pieces of jewelry

you don’t wear anymore. Whether the designs no longer fi t your lifestyle or they are just simply worn out…. It may be time to consider a way to update your fi ne jewelry without spending a lot of money to accomplish the mission. So let’s review a few options!

Try to sell on Craig’s List. First, fi nd out what your jewelry is worth by seeking a jeweler who will advise you regarding marketability and current market value. For safety reasons, don’t sell from your home but rather meet the buyer at your bank. Be sure to make your exchange there by getting cash or a direct deposit into your account before they walk away with your jewelry!

Consider having these pieces transformed into something you will wear! A few years ago I began a redesign program called “Precious Metal Memories.” These designs are created using the gold and gems from jewelry that holds special memories; sometimes combining a Grandmother’s ring with a Mother’s pendant or even the wedding ring of a deceased spouse. After a heart to heart talk with my client, I go to work on a design that will tell their story and in their style!

Some people would rather cash in on their old gold by selling it to a jeweler

or dealer. If this is of interest to you be sure to check the gold market price before selling! You can get this information by going to www.kitco.com/market/. If your jewelry contains stones of value, they should be carefully removed by a jeweler. (There is typically a labor charge for this service.) Some stones may not be worth removing and can simply be left in the ring, and will be incinerated during the refi ning process. Jewelry is made from alloys containing metals that are blended with gold to create durability and affordability. Be sure to check for hallmark stamps on all pieces so you know their percentage of gold (14Kt. = 58.5% pure gold and 18Kt. = 75% pure gold).

Gold has recently catapulted to an all time historical high of over $1800.00 per ounce. Of all the minerals mined on earth, none is more useful than gold. Your gold will eventually recycle back into one of the following industries: Jewelry, currency coinage and bullion, electronics, computers, aerospace, dentistry and even glassmaking!

Who knows…. perhaps the next time you buy a computer the gold refi ned from your Mother’s ring could be in the computer’s memory chips -- just another industry approach to “precious metal memories?”

Susan HelmichSusan Helmich Fine Jewelry,

Colorado Springs

8 | T h e I M A G E

HOME AND GARDEN advice for your home’s interior and exterior

A HOUSE TRULYBECOMES A HOMEWITH A BOWL OF

DELICIOUS HOT SOUP!by Kelly McKoon


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I LOVE FALL! It’s my most favorite season. My crops that I’ve

been growing all summer are ready. It’s just as colorful as spring but with the warmth of yellows, reds, gold, and brown. It means pumpkins, squash, soups, ciders, and FIRES in the fi replace... Oooo the thought of fall just makes me smile.

I thought I would give you my favorite fall recipe which is good for that “whatever I have left in the pantry and fridge” recipe.

MEXICAN TORTILLA SOUP:

Ingredients:• 2 cups of diced tomatoes

(if you want to use canned, that’s fi ne)• 1 large onion (cut into chunks)• ½ cup cilantro leaves (packed)... can use less if you want• 4 oz of chopped green chilies- drained (I like to use the canned)• 1 t cumin• ¼ t salt• ¼ t pepper• ¼ t hot pepper sauce• 4 c of chicken broth• 1 c of diced (or shredded) chicken (can add more if you like)• Tortilla chips• Shredded cheese 1 ½ c or so (Cheddar or Monterey Jack works well)

• Diced avocado (optional)• 1 pkg. Frozen vegetable mix of corn, red peppers, and green peppers (optional)

Combine the tomatoes, onion, and cilantro in a food processor (or blender) and blend till smooth. Transfer mixture to a sauce pan; add the chicken broth, green chilies, cumin, salt, pepper, and hot pepper sauce. Bring to a boil. Reduce heat and simmer for about 10 min.

Add the chicken (and frozen vegetables and/or whatever else your heart desires) simmer for

about 20-30 min. Stir occasionally.

Serve with tortilla chips and cheese (in the soup). Enjoy

Options:The wonderful thing about this recipe is you can add or take away items that you enjoy (or don’t). For instance: if you love garlic, add as much as you’d like. I like to add black beans and a jalapeño pepper. If you don’t have cilantro you can substitute with parsley.

By Kelly McKoonR Rock Yard Inc.

16140 Old Denver RoadMonument, CO 80132

1 0 | T h e I M A G E

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paint, caulk, prime bare wood,

spray the siding and brush and

roll the trim to the house), but

if the actual paint that is used

is the cheap, low-grade, cover-

up paint, then all that work

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win Williams Duration and Su-

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or call us at 719-433-1484.

BEFORE AFTER

1 4 | T h e I M A G E

SNAPSHOT a glimpse at community personalities

FLUSH AND STROKES: THE LIFE AND LINES OF JIM WIDERBy Nick Yanez

“You better come see this” he says, drawing my attention to another painting on the wall, “She’s peeling apples there to kin, and he’s sit-ting eating the hooves, and eating everything.” In reference to a child in the picture, “That’s me” he says with a laugh.


It’s the sense of sight; the reason we value art. Well, at least visual arts. Of course that sounds obvious, but it’s under-appreciated. Paintings are a part of our life, whether we

notice it or not. While some investigate a piece, and discover what’s behind it, many will never think about it. What’s more pressing however is that, for the few who are intrigued by paintings, rarely does a person learn to know the artist behind it. This is your opportunity to get to know a man named Jim Wider. He’s a painter, a good one. And beyond the shadows and frames of a wall piece he is a man of pride, history, and reality.

I spent time at Wider’s studio. Of course, “It’s not really a stu-dio,” he says, he just uses it as one. A former Marine, Wider states he, “saw the light” and dedicated his life to art after retir-ing from the military. In his endeav-ors, he was met with great apprecia-tion, whether it was meeting celeb-rities (like former NFL star “Mean” Joe Greene, or Colin Powell), or receiving prestigious awards (like a Congressional Award Recognizing his contribution to art). His studio (located on the corner of Baptist and Roller Coaster), contains his life’s work in art. It also holds the painting of some other very prom-ising artists. Such artists include T. McKenzie Morgan, Ryan Ross-burgh, Jean Hollander, Jean For-sight and more. Like the artists just named, Wider’s seen many things in his fourteen years in Colorado, but in observing his work, he’s seen so much more over the course of his entire life.

Paintings of Jim Wider are similar to dreams; or what one imagines dreams to be. I say this be-cause his works are artistic, with careful shading, cubist con-struction, and twists and turns. He also relies heavily on his sharp memory. He portrays what seem to be obscure historical fi xations. Whether it is wagons, ice men, cotton picking, or women of the prairie, the artist paints what would almost be the imagination of a historian.

This is because he loves the past, especially his childhood. Like a train retracing its tracks, he doesn’t miss a step when verbalizing of his youth. Speaking of things long forgotten, like the blackberry woman who would sing to potential cus-tomers. “Nickel would get you a whole bunch” says Wider,

reminiscing in his blackberry days, “But you don’t see that no more, you don’t”. “You better come see this” he says, drawing my attention to another painting on the wall, “She’s peeling apples there to kin, and he’s sitting eating the hooves, and eat-ing everything.” In reference to a child in the picture, “That’s me” he says with a laugh.

And while it seems he wished things were as simple and as pleasant as being a child with aspirations of blackberry cob-bler and apple hooves, Jim Wider very much lives in reality. He loves the past, but he’s not stuck in it. More aggressive paint-ings portray a darker side to the art. One that he claims people always point out was a think piece. It had a vase of dying roses spilling its red remains onto a couple of eggs, with the scarlet liquid dripping right out of the paper and onto the frame. It’s a

project he accomplished in college, and it stands out to this day. All of Wider’s paintings have their own quality. Imagine school children in line for recess. None are side by side, none identical; but in a row you see them, knowing they are one.

Wider hasn’t painted in a while. He wants to get back to it, but like all artists, or anyone else, life gets in the way. He showed me a painting at the end of our meeting, unlike all the others. It was so contemporary, so different, so distorted. In it, I saw that this man, Jim Wider, was not done making art. He’s made it near-ly three-quarters of a century, and still he can create things that chal-lenge the standard. It challenged me. Because the artists I encoun-tered required my full attention. His paintings, like him, command more

than just your sight. They require the greatest sense of all, the sense to think. So when he returns to painting expect some-thing different, something brave. Because he’s not capable of just repeating himself, “that’s just not me” he says. Always ex-ploring, and never imploring, Jim Wider paints life, all of our lives. You just can’t see it upon fi rst look. Look a little closer. Somewhere in the fl ush and strokes of contorted color, beyond the frame, and deep into the stained canvas of Widers methodi-cal sculptures, you’ll fi nd yourself.

You can meet Jim at his gallery, Southwinds Fine Art, located at the corner of Baptist/Hodgen and Roller Coaster Road. It’s a ride well worth taking!

notice it or not. While some investigate a piece, and discover what’s behind it, many will never think about it. What’s more pressing however is that, for the few who are intrigued by paintings, rarely does a person learn to know the artist behind it. This is your opportunity to get to know a man named Jim Wider. He’s a painter, a good one. And beyond the shadows

FLUSH AND STROKES: THE LIFE AND LINES OF JIM WIDER

1 6 | T h e I M A G E

JUST FOR KIDS fun stuff to do

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Excerpts from the book Wig-gle, Squiggle, Giggle & Learn! by local Monument authors: Norma Brough, Physical Therapist and Noelle B. Berry, Occupational Therapist.Information on ordering the book can be found at www.ac-tive-learning-resouces.com.


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1 8 | T h e I M A G E

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CHECK ENGINE LIGHT ETIQUETTEThat blasted check engine light is on, it is on again

and I have ignored it; what should I do? When see this too often, the light is ignored and assumed to

be a previous error or something minor. First, never ignore nor assume what the light is signaling. There are too many reasons to mention here that can cause this light to come on. The light does indicate a malfunction of some sort. Some are relatively harmless and other times can indicate a severe problem. But, even the minor errors can have long term consequences if ignored. Second, how do you know when to be concerned and which problems must be dealt with now?

Begin with having the car’s system scanned and diagnosed as needed. An error code often indicates a symptom or situation not necessarily a specifi c part failure or solution. Proper diagnostic steps should be taken to determine the exact problem. For example, an engine misfi re code indicates that a cylinder or cylinders are not fi ring properly. This could be bad spark plugs, wires, ignition coil, injector or more. It is too expensive to simply “throw” parts at the problem. Proper diagnostics is a must. In situations where the car seems to be running ok, the long term effects of some of these errors can be substantial. A lean or rich air/fuel error can cause catalytic converter failures and even internal engine damage. These error codes are there for a reason, have the problem diagnosed and repaired as needed.

Often error codes can lead to repairs that uncover other problems and other repairs are needed. A faulty injector can cause spark plugs to go bad but not discovered until other the injector is repaired and vice versa. Why did the spark plug foul in the fi rst place? An error code for the engine temp sensor can hide a bad thermostat or other cooling system problems. Again, proper steps must be taken to solve the problem or problems. Be patient with the repair shop and allow them the time needed to diagnose and repair. Please recognize that these error codes come from readings that fall outside of parameters set by the car manufacturer and can take time to manifest in a part failure.

What to do? Do not allow a check engine light to be ignored. Have the system scanned ASAP and at least determine if action should be taken now. If not, plan to have the problem diagnosed within a reasonable time. Understand that it does take time and effort to diagnose and repair such problems. Remember the old commercial slogan “pay me now or pay me later” and try to avoid severe long term damage to your car.

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2 0 | T h e I M A G E

AN IMAGE OF THE PAST

Visit the Cooleststore in town!

251 Front StreetHistoric Monument

719.487.8817 RetrospectDryGoods.com

“This store brought back so many

memories!”

“Things I!d completely

forgotten about!”

“Customers interact

with each other like long-lost friends!”

The Palmer-Divide, a

geological ridge run-

ning from Palmer

Lake eastward, creates its own

weather patterns and separates

the Arkansas River drainage to

the South & the Platte River

Drainage to the North. The

highest point of the divide is

about 7352 feet at Monument

Hill.

The earliest known area inhab-

itants were native-American

tribes that date to the Folsom

period, 10,000 years ago. More

recently the Mountain Ute,

Arapahoe, Kiowa, Sioux &

Cheyenne and others have been

present. The earliest recorded

activity in the area was the Ar-

my’s Major Stephen Long Ex-

pedition of 1820, which discov-

ered the Colorado State Flower,

the Columbine, somewhere

between Monument and Palm-

er Lake. Many homesteaded

ranches & farms straddled the

El Paso/Douglas County line as

early as the 1860s. Mr. David

McShane is credited with being

one of the fi rst homesteaders,

1865, in the Town of Monu-

ment. Henry Limbach and his

family were also early arrivals

and had much to do with plan-

ning and developing of Monu-

ment, which prospered as the

commercial hub for the area on

arrival of the railroad.

General William J. Palmer, a

Medal of Honor recipient, came

west after the Civil War to found

the City of Colorado Springs &

start the Denver & Rio Grande

Railroad, a 3-ft. narrow gauge

line, in 1871. He purchased the

land known as the Monument

Farms & Lake Property which

was to become the Town of

Palmer Lake. Palmer Lake was

critical to the railroad because

the steam trains chugged up to

the Palmer-Divide summit and

had to take on water to head

A BRIEF HISTORYOF THE

PALMER DIVIDEAREA

© Palmer Lake Historical Society, 2009

General William J. Palmer, Photo from the book “Man on Ironhorse”


down. The lake was the only

natural water supply available

on a year-round basis. Passen-

ger trains would stop for 10

minutes to take on water, or

you could get off for a day of

picnicking, fi shing, and boating

or wildfl ower hikes for a fee of

$1.50 roundtrip from Denver.

Dr. William Finley Thompson,

a dental surgeon born in Ohio,

who had practiced in Omaha,

Portland, San Francisco, and

London, England, came to Col-

orado in 1882 and soon plat-

ted the Town of Palmer Lake,

intending it as a health and va-

cation resort. He built the Vic-

torian mansion, Estemere, in

1887 for his family, but faced

bankruptcy in 1890, when he

left Palmer Lake to raise capi-

tal. Estemere, beautifully reno-

vated and refurnished, is about

two blocks west of the Vaile

Museum. Prior to the auto-

mobile, Palmer Lake enjoyed

visits from Denverites and oth-

ers wishing to beat the heat of

city summer temperatures. The

Rocky Mountain Chautauqua -

a people’s vacation university

- was active from 1887 - 1910,

hosting programs in music, art,

drama, religion, & nature. The

Rockland, a sixty-one room ho-

tel, provided all the amenities

any visitor could wish for to

include a petting zoo.

Past industries in the area in-

cluded harvesting ice from

Monument & Palmer Lakes,

which continued until 1941, fox

farms, sawmills, Angora rabbit

raising, and dry-land potato and

grain farming. This method of

farming relied on natural rain-

fall instead of irrigation water

from streams or wells. Far more

moisture was naturally avail-

able at the turn of the 20th cen-

tury. In 1894 there were over

20,000 acres under cultivation,

but in 1895 some of the potato

crops did not mature because of

a disease (potato blight) and po-

tato growing slowed and fi nally

stopped. At that time, Monu-

ment was famous for holding

an annual “Potato Bake,” a fall

celebration where a free feast

would be held just across the

tracks from Front and Second

Streets.

The area around the two towns

remained largely as ranch and

farmland until the Air Force

Academy was opened in 1958.

Woodmoor was originally

planned to be an area where the

staff of the Air Academy and

other military retirees could

take up residence. From the

Monument and Woodmoor area

to the south, the land kept to

its ranching heritage until the

growth of Colorado Springs

spawned housing developments

starting about the mid 1980’s.

Most growth along this part of

the I-25 corridor has occurred

since 1990.

Our area has a remarkable his-

tory including events associat-

ed with the “wild west.” There

have been Indian raids and

saloon shootings. There were

several forts in the area where

settlers could hole up until the

trouble passed. One of these

was the “McShane Fort” locat-

ed just off highway 105, close

to the railroad overpass. Posses

have apprehended and strung

up murderers on the outskirts

of Monument and Palmer Lake.

The area was home to fi ve gold

mines; however, none hit the

mother lode. The Greenland

open space area to our North

once shipped more cattle to

market than any other location

in Colorado. The Goodnight-

Loving cattle drive from Texas

came through our area ca 1866

and over the Palmer Divide.

Indeed, the Greenland area was

so named by Helen Hunt Jack-

son as the grass was so plenti-

ful and green in color. Our his-

torical heritage is rich with the

knowledge of our pioneer path-

fi nders who settled the land and

left their mark for all to see and

learn about.

In 1964 the Palmer Lake His-

torical Society started a Mu-

seum & Library in the former

Santa Fe Railroad Section Fore-

man’s house. Lucretia Vaile,

our area Museum’s namesake,

spent summers here with her

family starting in 1884. She

was instrumental in starting the

Yule Log Ceremony, and was a

founding member of the Colo-

rado Mountain Club. Always

active in community affairs,

she left money to be used for

cultural purposes, which aided

in the building of the present

Museum/Library in 1981. The

Palmer Lake Historical Society

and the Vaile Museum proudly

serve as the main repository for

Tri-Lakes history. Tour the mu-

seum on Saturdays, 10 AM – 2

PM all year and on Wednesdays

from 1 PM – 4 PM during June

through August. We are locat-

ed at 66 Lower Glenway St., in

Palmer Lake. Visit at our web-

site: www.PalmerDivideHisto-

ry.org for additional historical

information.

Dr. William Finley Thompson, Photo Courtesy of the Lucretia Vaile Museum.

2 2 | T h e I M A G E

SNIPPETZ AND A NAP

HEY, IT’S A LOT TO READ!(719) 487-0484


DINING recipes to excite your palette

THE KITCHEN DIVABy Angela Shelf Medearis

ORGANIC TOMATOESTRANSFORM DINNER

Back to school means back to busy schedules for many families, but wholesome, fi lling dinners don’t have to be a hassle thanks to convenient,

delicious ingredients and fl avorful recipes that the whole family will enjoy. Having a well-stocked pantry is one of the best ways I know to save time and money.

Whether you’re preparing a family dinner or hosting the football team, add premium ingredients like organic tomatoes, soups, pizza and pasta sauces to your back-to-school shopping list for inspired meals this fall.

Organic food is grown by farmers who use farming methods that strive for a balance with nature. Organic farmers focus on soil improvement and rely on biological systems to produce high-quality food and reduce environmental impact. The “organic” food label identifi es food grown with practices that:

• Don’t use synthetic pesticides, herbicides and soil fumigants.

• Don’t use genetic engineering.

• Don’t use sewage sludge as fertilizer.

Stuffed Chicken Parmesan Photo by Muir Glen

THE KITCHEN DIVAORGANIC TOMATOES

SNIPPETZ AND A NAP

Stuffed Chicken Parmesan Photo by Muir Glen

HEY, IT’S A LOT TO READ!(719) 487-0484

2 4 | T h e I M A G E

DINING continued

• Do improve the quality and fertility of the soil.

• Do protect water quality.

• Do reduce soil erosion.

• Do rely on natural biological systems for pest and weed control.

• Do reduce the impact of agriculture on our environment.

• Do produce high-quality, great-tasting food.

Muir Glen organic tomato products and pasta sauces are made with fresh, premium-quality ingredients and filled with a variety of flavors. For homemade taste without the prep time, Muir Glen organic tomatoes will ensure that “What’s for dinner?” always has a delicious answer. Best of all, Muir Glen organic tomatoes are picked, processed and packaged at the height of their flavor. To learn more, visit www.muirglen.com.

STUFFEDCHICKEN PARMESAN

Stuffed Chicken Parmesan puts a twist on a family favorite, incorporating spinach, cream cheese, Parmesan cheese, basil and garlic inside a rolled-up chicken breast. Serve with a tossed salad and garlic bread for a complete meal, perfect for the entire team or a relaxing family evening at home.

6 boneless skinless chicken breasts (about 5 ounces each)1 box (9 ounces) Green Giant frozen chopped spinach, thawed, well-drained2 ounces 1/3-less-fat cream cheese (Neufchatel), softened1/4 cup shredded Parmesan cheese1/2 teaspoon dried basil leaves1 clove garlic, finely chopped1/4 cup fat-free egg product12 stone-ground wheat crackers, crushed (about 1/2 cup)

1 teaspoon dried basil leaves1/2 teaspoon pepper1 cup Muir Glen Organic Italian herb pasta sauce1/4 cup shredded mozzarella cheese (1 ounce)

1. Heat oven to 375 F. Spray 13-by-9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

3. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam-side down in baking dish.

4. Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165 F. Remove toothpicks from chicken before eating. Serves 6.

Health Note: Egg substitutes provide the protein from eggs but don’t contain the cholesterol found in egg yolks.

How-To: To quickly thaw frozen spinach, place in colander; rinse with cool water until thawed. Drain well; squeeze dry with paper towels.

High Altitude (3,500-6,500 feet): Bake uncovered 25 minutes.

Add sauce and cheese; bake 8 to 12 minutes.

***Angela Shelf Medearis is known as The Kitchen Diva! She’s the executive producer and host of “The Kitchen Diva!” cooking show on Hulu.com. Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks, including “The New African-American Kitchen” and her new cookbook, “The Kitchen Diva Cooks!” Visit her website at www.divapro.com.

(c) 2011 King Features Synd., Inc.


October 31, 2011

2 6 | T h e I M A G E

ENTERTAINMENT the local and national scoop

You can find the solution to this puzzle on page 31

CONCERTS IN THE DARK –

IT’S THE STARTBy Nick Yanez

In the Tri-lakes area, his-torically, one could be hard pressed to find local

original talent. In an effort to change that, a new concert series has shaped. With the ‘Concerts in the Dark’ se-ries, citizens of all ages can enjoy local, original music for free.

THE VENUE:Pinz Bowling Center, in a room off to the side of all the wooden chaos. Formerly the dining room, it’s now a state of the art concert theater, hosting an eclectic mix of original artists.

THE TIME:Concerts in the Dark takes place bi-monthly at Pinz Bowling Center on Sunday nights from 7pm-9pm. The next two events are sched-uled for September 25th and October 16th.

THE PURPOSE:For an area that grows about as fast as McDonald’s ob-noxious ‘how many people we’ve served sign’ there is no music scene. Concerts in the Dark is trying to change that. It gives local artists a place to play, and their neighbors a chance to discover new tal-ent. CITD books all types of music so there’s something for everyone. This month alone the venue will feature Singer/Songwriters, Techno groups, and Alternative art-ists. The hope is that it’s the start of a music movement in the area. Let yourself out of your shell, and discover that the rain will not drown you, nor will the forest place you missing. Like the nature of Earth music and art is meant to be discovered; sure, some of it will bite, but when you finally find beauty in it, those scars will be well worth it.

For more information on ‘Concerts in the Dark’ visit them on Facebook. For art-ists looking to be booked at the venue, Inquire at (719) 640-9786, or [email protected]


Jill Jackson’s

HOLLYWOODby Tony Rizzo

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HOLLYWOOD-- Not long ago we told you that Michael Douglas would lock lips with Matt Damon in the Liberace biopic shooting early in 2012, for release later that year. Now Leonardo DiCaprio will be locking lips with Armie Hammer of “The So-cial Network” in “J. Edgar.” The fi lm is about the creator of the FBI, J. Edgar Hoover, once one of the most power-ful men in America, making and breaking lives. He later was the object of scandal himself because of his close relationship with Clyde Tol-son. Oscar-winning “Milk” screenwriter Dustin Lance Black fashioned the script, to be directed by two-time Oscar winner Clint East-wood. Dame Judi Dench and Naomi Watts have key roles.

When asked if the fi lm would show Hoover’s rumored gay past, Eastwood commented, “Some people might inter-pret it that way. Some people might say Hoover and Tolson were just inseparable pals. Or maybe it’s a love story without being gay, I don’t know. But it’s very interest-ing the way Dustin Lance Black laid out the script. It was nicely written, it didn’t

go to the obvious.”

Eastwood is a man of few words -- demonstrated by his 1965 breakthrough fi lm “A Fistful of Dollars,” in which he had no dialog. Is Clint holding back the juicy details? There’s more about Hoover’s sordid past than he’s telling us.

***

As predicted, “The Iron Lady” biopic starring Mer-yl Streep as British Prime Minister Margaret Thatcher is causing a furor in Eng-land. Reports from early screenings say Brits are out-raged at how the now-frail, 85-year-old former English

leader is portrayed as power hungry, confl icted and con-fused with scenes showing Thatcher suffering night-mares over some of her ma-jor decisions. It is doubtful that Thatcher will ever see the fi lm because of its con-tent. We still don’t know if Queen Elizabeth ever saw “The Queen,” though Helen Mirren admits she was in-troduced by the Queen as, “You know, she played me in the fi lm about me!”

Megan Fox of “Transform-ers” fame is having the Marilyn Monroe tattoo on her right forearm removed. Megan says, “She’s a nega-tive character, who suffered from personality disorders

and was bipolar. I don’t want to attract negative energy into my life.” Obviously, Megan missed the point. Marilyn Monroe is a great icon because she overcame adversity to become a leg-end. She had great comedic talent, and we celebrate her memory for that -- and not negative energy. You may look like a fox, but Megan, you just don’t think like one!

Send letters to Tony Rizzo’s

Hollywood, 8306 Wilshire

Blvd., No. 362, Beverly Hills,

CA 90211.

(c) 2011 King Features Synd.

MerylStreeps

2 8 | T h e I M A G E

FINANCE AND LAW a guide to informed decisions

THE LAW

ACCORDING

TO STEVENS

❖ Business Formation

❖ Business Planning

❖ Intellectual Property

❖ Employment Law

❖ Mergers and Acquisitions

❖ Wills, Estate, Probate

❖ Transactional (Contract) Services

Lisa Welch StevensAttorney at Law, P.C.

Admitted to Colorado State Barand U.S. Federal Bar for the

District of Colorado

Member: Colorado & El Paso County Bar Association

719.488.9395lisa@lwslawfi rm.com • www.lwslawfi rm.com

❖ Business FormationBusiness FormationTHE PARABLE

OF THEPRODIGAL SON:

HOW TOMINIMIZE THE

CONSEQUENCES TO HIM OF HIS OWN ACTIONS

© September, 2011by Lisa Welch-Stevens, Esq.

With the economy as bad as it has been the past

few years many parents of adult children have ex-perienced the boomerang phenomenon – a recent college graduate or other adult child returning home to live with Mom and Dad because he or she is unem-ployed or underemployed. In most cases, this return will be temporary; Junior has job skills, is actively seeking employment, and will eventually become self-supporting again and move out.

However, in some cases Junior may never move out, or be able to move out, for a variety of rea-

sons: he may have special needs (such as mild Down’s Syndrome, high-functioning au-tism, etc.); alcohol or drug problems;

criminal history; or just plain laziness or spend-thrift-ness. Some parents may opt to go the “tough love” route, and shove the Junior bird out of the nest. However, other parents may feel that, given the possible underlying medi-cal, biochemical, genetic or other issues that may be a cause, in part, of Junior’s inability to successfully live independently, they want to insure that Junior, no matter what, does and will have a roof over his head and food to eat, both while Mom and Dad are alive, and perhaps even after their deaths.

There have long been “spendthrift” trusts, estab-lished by settlors for the benefi t of family mem-bers who are viewed as irresponsible with money. Such trusts are purely dis-cretionary as to distribu-tions out for the benefi t of the spendthrift. The trust-ee chooses when to make distributions to the spend-thrift, what bills or debts of the spendthrift to pay, and what not to pay. The spendthrift is not the le-gal owner of the assets of the trust, and thus cannot spend the principal, willy-nilly, and then be without any funds for his future

support. The spendthrift cannot force the trustee to pay out funds for Ferrari automobiles, trips to the South of France, diamond necklaces for girlfriends, drugs, etc.

There have also been “special needs” trusts, de-signed to insure the con-tinued fi nancial support of children with physical or mental disabilities af-ter their parent’s deaths, without loss of federal or state benefi ts.

But what is a parent to do when presented with an adult child who is not pre-cisely a spendthrift (i.e., is not exactly extravagant with money, although short-sighted in how he spends it), and is not pre-

cisely a classic “special needs” child (i.e., does not have a readily recog-nizable physical or mental disability, but does clearly have issues with function-ing independently)? A discretionary trust can be helpful in this situation as well, and should be con-sidered.

For example, Mr. and Mrs. Smith have two chil-dren. Junior, their son, is highly intelligent, but suf-fers from bipolar disorder and Asperger’s Syndrome. Junior is educated, and has work experience, but suffers from frequent un-employment caused in large part by his behavior in the workplace as a re-sult of those underlying issues. He wants to work,


Continued on Page 30

and most of the time is able to work, but often can’t. He also has difficul-ty with roommates, again because of those underly-ing issues. He doesn’t ex-actly waste money, but he does not plan ahead: for example, he will decide to buy a plane ticket to travel to Boston to watch the Red Sox play in a con-ference series game, and not consider the fact that as a result, he will run out of money to buy grocer-ies before the end of the month.

Mr. and Mrs. Smith can, in their will, set up a dis-cretionary, testamentary

trust, in to which, upon their deaths, Junior’s share of their estate will “pour-over”. Junior will be the sole beneficiary of the trust, but will not have access to any of its assets or proceeds except when and as the named trustee of the trust directs and distributes. The trustee can even pay many of Ju-nior’s expenses directly (rent, utilities, etc.) insur-ing that all true necessities are covered. The trustee can also provide money for incidentals (entertain-ment, etc.), without invad-ing or spending down all

3 0 | T h e I M A G E

of the principal. By way of contrast, Mr. And Mrs. Smith’s other child, Sissy, who is mature, responsi-ble, and has no issues, can receive her share of the es-tate outright.

Using such a discretionary trust, parents of a prob-lematic adult child can strike a balance between completely cutting off that child, or accepting the likelihood that upon the parents’ deaths that child will spend through his share of their estate and be left without resources. In situations such as these, trusts are not just for “trust

FINANCE AND LAW

fund babies”; they can be a sound estate planning tool to insure the well-being of a problematic child.

This article is intended for general, informational purposes only. As always, seek the counsel of your legal and financial advi-sors regarding the facts and circumstances of your particular situation.

For additionalinformation contact:Lisa Welch Stevens

Attorney at Law P.C.Representing Colorado

Businesses andBusiness Owners719.488.9395

Continued from Page 29

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The Image August 2011

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