L I GH T S OU T FLORIDA CI TY BATTLES TO END ‘ EXTREME ’ L IGHTS DI SPLAY
Council in 2016, but the highs would soon stop there. Plantation news outlets reported in 2018 that Mark Hyatt filed for divorce, effectively ending any hope of another “Hyatt Extreme Christmas.” As the snow has settled, an extravagant lights display has instead become a story of nasty court battles with a sad ending for the Hyatts and their “extreme” Christmas devotees.
traffic, litter in their yards, and potential injury or death to pedestrians due to the traffic. Police officers in Plantation were dispatched to the light display multiple times each season for complaints by neighbors, accidents, and traffic control. After a two-year battle in court, a judge ruled in favor of the Hyatts, claiming the city could not prove the display was dangerous or a nuisance. The city had spent nearly half a million dollars fighting their case. For the Hyatts, Christmas 2016 was a celebration, though their display was restrained due to the timing of the court’s decision. By 2017, “Hyatt Extreme Christmas” was in full swing again, much to their neighbors’ chagrin. Mark Hyatt rode the wave of support for his display all the way to a vacant seat on the Plantation City
There’s nothing quite like the magic of twinkling Christmas lights. But for city officials in Plantation, Florida, Christmas lights are a stark reminder of a prolonged fight, nearly $500,000 in court fees, and continued drama. In 2014, Plantation sued residents Mark and Kathy Hyatt for their “Hyatt Extreme Christmas” lights display, claiming it was a “public nuisance.” Each year, the Hyatts decorated their yard with more than 200,000 lights, snow, a Christmas tree, a Nativity scene, a functioning Ferris wheel, and more. Their creation was featured on two nationally televised programs and attracted flocks of visitors. But, for the Hyatt’s neighbors, extreme didn’t even begin to explain the chaos. Neighbors complained to the city about increased
SUDOKU
VIRGINIA BLUE CRAB SOUP
INGREDIENTS
DIRECTIONS
• • • • • • • • • • •
1 stick butter
1. In a large, heavy
saucepan, melt butter over medium-low heat. 2. Whisk in flour and cook 3 minutes. Gradually whisk in milk. 3. Add onion, chicken bouillon, parsley, salt, black pepper, and nutmeg. 4. Increase heat and bring to a boil. 5. Reduce heat and simmer 10 minutes or until soup thickens, stirring occasionally. 6. Add crabmeat and cook 10–15 minutes until soup is creamy. 7. Add asparagus, if desired, and cook 5–7 minutes or until crisp-tender. Serve garnished with fresh chives. Serves 6–8.
¼ cup all-purpose flour
4 cups milk
2 tbsp onion, chopped
2 tsp chicken bouillon granules 2 tsp parsley, finely chopped
1 tsp salt
½ tsp ground black pepper
½ tsp ground nutmeg 1 lb fresh crabmeat
SOLUT ION
½ lb fresh asparagus, trimmed and cut into 1-inch pieces (optional)
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Fresh chives for garnish, chopped
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From Very Virginia: Culinary Traditions With a Twist
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