Arriving very late one night,
We noticed with surprise
A foursome on the putting green
Beneath the starry skies.
With no regard for protocol,
Unshaven and unshod,
The scofflaws calmly gazed at us
While nibbling on sod.
Then, finishing their golf course snack,
They took a moonlit stroll
Past the bunkers, through the trees
Toward the 19th hole.
Richard “Rich” David Hawkins, 73, passed away peacefully on November 17, 2017, at the KC Hospice House in Kansas City after a short battle with lung cancer. During his illness, he was comforted and cared for by his family and many friends.
Rich was born in Washington, MO, on June 5, 1944, and graduated from North Kansas City High School in 1962. He attended the University of Missouri, where he studied engineering and business and was a member of Phi Kappa Theta Fraternity. He worked thirty years in the floor covering business, and in 1993, he and his partner Keith Robinson founded Side Pockets, an upscale sports bar and billiards parlor that has seen almost 25 years of success in the KC area.
Rich was an avid golfer as well as a nationally-renowned billiards player, known for his trick shots and skillful playing.
He is survived by his wife, Susie; daughters Bridget VanMeter, Brenda Patton (Ray), Barbara Switzer; grandchildren Joshua Lindburg (Stephanie), Nicole Sheeley (Jonathan), Sarah Patton, Kaleb Backhus, Chase and Elliott VanMeter, and Samuel Switzer; two great grandchildren; brothers Jack Hawkins (Connie) & Tom Hawkins (Linda Farris), sister Susie Venable (Galen), and numerous nieces and nephews.
Rich is preceded in death by his father Ernest Hawkins (1914-1979) and his mother Neola Hawkins (1920-2003). A traditional service was held on November 25 at Lee’s Summit Bible Church. A Celebration of Life was later that day at Lake Quivira Country Club.
Donations may be made to Kansas City Hospice House or Lake Quivira Foundation, 100 Crescent Boulevard, Lake Quivira, KS 66217, in honor of Richard Hawkins.
Harriette “Muffy” Marshall Olson “flew away” (as she always liked to say) on November 22 after 94 years filled with fun, adventure and happiness.
She lived a life for the ages, as full as anyone could ever hope for. There were lows, such as the loss of her mother when she was ten, and the loss of her beloved brother when his troop ship–the legendary U.S.S. Dorchester–was sunk by a German torpedo in 1943. And there were highs, ranging from being a fashion model in Chicago during World War II, to what was probably the highest point of her life in the 1980’s as she ran her own business, Olson Quivira Real Estate, while her five children graduated from college and her husband, Colonel John E. Olson enjoyed his retirement.
She spent 25 years in real estate and loved nothing more than listing and selling homes from her lakeside house at the south end of Lake Quivira. She started the Lake Quivira phone directory, sponsored many youth baseball teams and served as an outspoken leader within the community.
Muffy grew up the daughter of Major General Richard J. Marshall, who became the “right hand man” to American icon General Douglas MacArthur. He was Deputy Chief of Staff to MacArthur and is said to have spent more time at MacArthur’s side throughout World War II than any other officer.
Muffy attended Gunston Hall Girls Finishing School along with classmate Margaret Truman and was part of the last graduating class in 1942 before the school closed because of the war. She married West Point graduate John Olson (1917-2012), then a major, in 1947. He had fought in the Philippines and survived Japanese prison camp.
Muffy and John have now joined granddaughter Annie, and are survived by six grandchildren and their children, Eric, a lawyer in Missoula, Montana and wife Mary; Jackie, a real estate agent in Shawnee; Suzie, a science writer in Sonoma, California and husband Ralph; Randy, a filmmaker in Los Angeles; Mike, the current Mayor of Lake Quivira, wife Lisa and daughter Cara.
A celebration of life will be held at the Lake Quivira Clubhouse on December 10 from 2 to 4 p.m. Memorial contributions may be made to the Lake Quivira Foundation.
By Landy Boling for the Strategic Planning Committee
The best way to describe Lake Quivira is “community.” It is a sense of fellowship with others as a result of sharing common core values, interests and goals. Community is a primary factor driving members to Lake Quivira and causing them to stay. It is also what is missed most by members who leave. The purpose of a new Community Center is all about “community.”
The proposed Community Center could become the focal point of our community, a place where members gather for group activities, social support, recreational activities and other purposes. This year-round, indoor facility would encompass a Recreation Center, Wellness Center and Youth Centerm offering something for every member of Lake Quivira–young, old and in between.
Envision each day. Young parents drop their children off at the Preschool and join friends for their choice of exercise. Whether it’s weight or cardio training, fitness classes, laps in the exercise pool or a walk around the mezzanine track, all are possible. A stop in the well-furnished locker rooms, equipped with steam and sauna rooms, to freshen up could follow. Then, a casual visit with friends in the lobby area to grab a quick refreshment and share the day’s stories could complete the experience.
Throughout each day, retirees and other members arrive to do a quick work-out and grab a cup of coffee while visiting with their friends. The recreation center is full of activity with structured times for indoor tennis, pickleball, volleyball, basketball and other sports.
The multi-purpose room becomes a common meeting location for social clubs, family events and additional youth activities.
As each day ends, the late-night crowd trickles in for some well-deserved personal time. We are a community of active people who love to run, walk, hike
and swim–we could make that commitment to wellness year round right here at Lake Quivira.
The proposed site for the Community Center is the area currently occupied by Tennis Courts #1 and #2, the Hitting Wall and the Basketball Court. This area was selected due to its declining grade which would best suit the height of the Recreation Center and the ability to capture lake views from the top-floor cardio level. It also offers a natural drop-off zone for children, away from traffic, leveraging the current circular drive near the dam. Located next to the main parking lot for ample parking, it is also a quick walk to the Clubhouse to grab the next meal.
A full-time Community Center Manager would operate this new facility. Staffed throughout each day, along with regular programming and scheduling of fitness trainers, spa services and teaching professionals, someone would always be there to help. Additional office space is provided for a future, full-time, racquet-sports professional. Unlike other outdoor amenities, this facility would be open year-round for those who call Lake Quivira home throughout all seasons of the year. No more driving “out of the gate” for these sorts of activities.
To fund the building of this new facility, members would be offered the option of either a one-time, advanced payment or incremental monthly dues. Operating and maintenance costs would be additional, but the recruitment of as few as 20 additional Country Club members and 45 additional Social Members (both within our established limits) would fully cover these annual costs without any additional charge to the current members. Other area clubs that have made this sort of investment have experienced much higher levels of membership growth. The benefits to home valuations and fewer days on market to sell our homes should more than offset the required investment.
All of this (and more) can become a reality at Lake Quivira. And, it can all happen “inside the gate” with the proposed Community Center. But, it can only happen with your support. Please vote on November 27.
A Dubious Distinction
I’ll never be described as fast;
In races I’m most often last.
Vocal talent? That I lack;
My singing voice is known to crack.
I’m not too good at games of skill;
Never have been, never will.
But put me in the open air
And no one else has got a prayer.
It’s plain that I’m above the rest:
Biting insects like me best.
Greg Miller and Michelle Tayler
Having moved from California’s Bay area, Greg and Michelle are pleased to have found a lake on which to live. They own MagicKitchen.com, a service that delivers prepared meals to seniors and others who appreciate easy meal preparation. A significant amount of the business is derived from gift-giving on such occasions as childbirth, illness and funerals. Michelle is a registered dietician and has developed meals that are preservative-free, diabetic-friendly, gluten-free, etc.
Their distribution center was established in Kansas City in 2007, and they waited until their youngest child finished high school before moving closer to the business operations. Michelle, who grew up on Lake Michigan, searched for waterfront property in the KC area–which brought them to Lake Quivira. They wanted a house that would not require renovation to give them time to run the company. Their goal is to grow it to the point where managers can take over the day-to-day operations, allowing Greg and Michelle a little time away from the business.
Collectively they have five kids, the youngest now at Washington State University. Three dogs reside with them: Scooter, Rocky and Pebbles. Rocky once jumped into California’s American River from which Greg had to rescue him. We’ll see if he tries to leap into Lake Quivira. The couple does not have much free time, but they enjoy walking the dogs, gardening and fishing. Greg collects U.S. stamps, and their daughter has a collection of 450 panda stamps! Welcome to the Lake, Michelle and Greg!
Brad and Kristen Jones
Recent Shawnee residents, Brad and Kristen had been visiting friends at Lake Quivira for years before deciding it was time to make it their home. Brad is a Shawnee Mission Northwest grad who attended Baker University. He is Regional Credit Analyst for True Value Company and helps entrepreneurs open stores by working with them from a financial perspective. He has been in the financial services industry for over twenty years and recently completed his MBA.
Kristen grew up in a small town and loves the feel of Lake Quivira. She has spent over twenty years in education, beginning as an elementary school educator and now as the Principal at Prairie Elementary. She attended Graceland University as an undergraduate and earned her Master’s in Educational Leadership at William Woods University. Next on the list: a doctorate degree.
Collectively they have three children. Luke is 20 and currently working. He plans to attend school to become a dental hygienist. He enjoys photography and anything outdoors. Dawson, 17, is a high school senior living in Miland, MO, with his father. He is an outdoorsman who likes to hunt and fish with dog Ollie as a constant companion. Ryan, 14, is a student at Monticello Trails Middle School. He is more of an indoors kind of guy and enjoys building things, but may make an exception to learn golf. Cat Mika rounds out the family.
The couples’ interests include trips on their Harley-Davidson Road Glide and all KC sports teams. Brad golfs, and Kristen wants to learn the game. They enjoy exploring new restaurants in Kansas City and returning to favorite barbecue spots and wineries. Welcome to the Lake, Brad and Kristen!
Editor’s Note: It was brought to my attention by reader and cook extraordinaire, Cindy Meeker, that the words “cheese” and “chicken stock” had been omitted from the Ingredients list in the Tailgate Party article (October 2017 Quiviran). Following is the corrected recipe:
Cathy Owen’s White Chili 2017 Crockpot winner
3 limes (including zest)
1/2 cup tequila
Red pepper flakes
3 16-oz cans of Great Northern Beans
2 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chilies
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1/4 teaspoon ground cloves
6 cups chicken stock
3 cups grated cheese
Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
Heat olive oil in stock pot and add onion and garlic, green chilies, cumin, cayenne pepper, and cloves
Add the chicken stock and beans and bring to a boil. Reduce the heat and simmer for about 1 hour.
Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes. THIS IS REALLY DEPENDENT ON THE SIZE OF THE CHICKEN BREASTS. Grill until chicken breasts are done.
Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
Ladle into bowls and serve with remaining cheese, sour cream, and crushed tortilla chips.
Season with salt and pepper, if necessary.