When Warren Rose answers the phone at his home, he says “Hazel’s answering service” because he knows the call is most likely for his wife of 60 years.
What a couple these two are.
In May 1955, while Hazel worked as an assistant head nurse at University Hospital in Cleveland, a friend told her about a neighbor who had been discharged from the U.S. Coast Guard. The friend wanted the two of them to meet and thought they might enjoy each other.
That fall, Hazel was awakened by a telephone call. She worked the night shift back then and slept during the day so she was a little confused when the caller identified himself. It had been five months since she had heard the name “Warren Rose.” He invited her to dinner and a movie. And they fell in love.
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They became engaged the following Valentine’s Day and were married that August. Being an only child of parents who were only children as well as marrying a man who was an only child made life interesting for Hazel. Over the next seven years they were blessed with four children, Barbara, who is a registered nurse with a master’s degree in public health; Warren Jr., who is a general surgeon; Scott, who owns a carpentry and home repairs business; and Neal, who is a well-adjusted adult with special needs.
In 1962, Warren became a sales engineer in industrial components. The family moved several times in Ohio, once to Chicago and then back to Ohio. In 2000, they decided to retire to Beaufort.
Warren says he never promised Hazel a “rose garden,” but to that Hazel replied, “it has been better.”
With children and spouses, 11 grandchildren and one great-grandchild, Hazel will prepare some of the family favorites for the holidays. The kitchen remains a favorite spot in her home. Her friends are known to ask her to share her recipes. Today, she does just that.
Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition.
1 1/2 cups Hellmann’s Mayonnaise
1 1/2 cups freshly grated Parmesan cheese
4 tablespoons scallions or Kalamata olives
baguette, cut into thin slices
Mix and spread on slices of baguette. Place under broiler until bubbly. Watch carefully. Serve while warm.
2 peaches, diced
1 mango, diced
salt and pepper
1 tablespoon olive oil
1/2 jalopeno, finely diced
1/2 cup red onion, finely diced
1 tablespoon fresh lime juice
1/4 cup cilantro, finely chopped
Mix all ingredients and refrigerate several hours to allow favors to blend. Serve with tortilla scoops or chips.
2 pounds ground turkey breast
1/3 cup oatmeal
1/4 cup ketchup
2 tablespoons chopped onion
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon pepper
2 egg whites
Preheat oven to 325 degrees. Place ingredients, except turkey, in mixing bowl. Mix thoroughly and let stand for a few minutes. Mix in turkey until well blended. Shape into loaf. Place in 5- by 9-inch loaf pan. Bake for 1 hour or until meat thermometer reads 160 to 165 degrees. Allow loaf to cool. Slice to serve.