Her grandmother Ann Thornton of Bynum owns a floral shop in Oxford. She’s known for the beautiful arrangements she creates. Gina’s mother and aunt enjoy decorating their homes.
This Christmas is the most special one of all for Gina because she and her husband Will will share it with their six-month-old daughter, Katelyn.
Every room in Gina’s home on Cedar Springs Road is decorated. She took special care in decorating Katelyn’s room and chose ornaments of cupcakes and gingerbread houses for the white Christmas tree that’s in that room. She chose pink, lime green and pastels.
“Katelyn loves anything that’s bright,” said Gina. “I’ll sit in a rocking chair in her room, and she’ll go to sleep while taking her bottle and looking at the lights.”
There’s an 8’ tree in her den, holding snowmen and Santa ornaments. Another big tree in the foyer has no theme, but is decorated in classical gold and silver colors.
“In each room, I wrap my gifts to match my tree,” she said. “I make my own bows. In the den, I wrap all my gifts in red and green. The tree in our bedroom is done in red and leopard. I collect elves to go on that one. They’re all signed and numbered. I put a lot of time into all of it.”
Gina doesn’t just decorate for Christmas. She decorates for every season and all holidays.
Gina was born in Oxford. Her parents are Doug and Shirley (Wooten) Thornton. Her brother, Jason, lives in Oxford.
She and Will, a contractor, will be married 10 years in April. They are members of Angel Grove Baptist Church. They were introduced by Gina’s cousin Erica McKenzie.
Gina received an associate degree in ultra sound from Virginia College. She works part-time at Regional Medical Center where she performs diagnostic echo cardiograms. By working part-time, she’s able to spend more time with Katelyn.
“I love being a mother,” said Gina. “It brings me a lot of gratitude, and it’s made all my dreams come true.”
She enjoys making memories by spending time with her family, reading, swimming, exercising and cooking.
Gina learned to cook by watching her mother. One of the first dishes she prepared on her own was chili.
“I still use that same recipe today and everyone seems to enjoy eating it,” she said.
She doesn’t cook on the days she works, but does prepare a full meal at night when she isn’t working.
Contact Margaret at firstname.lastname@example.org.
2 1/3 c. flour
1 t. baking soda
1 t. ground cinnamon
1/4 t. nutmeg
1/4 t. salt
1 1/4 c. sugar
2 sticks butter, softened
2 t. vanilla
Mix flour, baking soda, cinnamon, nutmeg, and salt. Beat sugar and butter in large bowl with mixer until light and fluffy. Add egg and vanilla and mix well. Gradually beat in flour mixture until well mixed. Refrigerate two hours or overnight until firm.
Roll out dough onto lightly floured surface to 1/8 inch thickness. Cut into shapes with Christmas cookie cutters. Bake 8-10 minutes at 375 degrees. Decorate with colorful icing.
4 lbs. potatoes, cut and boiled
1 can cream of onion soup
1 can cream celery soup
1 can chicken broth
1 pint half and half
Mix first five ingredients in crock-pot cook. Cook on high five hours. Before serving, add pepper jack. Let melt. Serve with bacon bits.
1 1/2 c. cornmeal
1/2 c .grated onion
1 c. grated sharp cheese
1 c. cream corn
3 T. crushed red pepper
1/2 c. oil
1/2 c. sweet milk
Mix all ingredients. Bake in cast iron skillet for one and one half hours at 350 degrees.
Christmas Cheese Balls
2 - 8 oz. pkg. light cream cheese
1 - 8 oz. can crushed pineapple drained
1 c. finely chopped pecans
1/4 c. chopped green bell pepper
2 T. finely chopped onion
1 T. seasoning salt
Beat cream cheese until smooth and light. Add all ingredients. Chill two hours.