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Like mother's milk.

Packed with vital nutrients, PEDIGREE® Puppy satisfies , a growing puppy s needs.

JUNE 2020

The Joys of Summer 150 Reasons To Love the Season

Secrets to a

Pretty Porch

Veggie Gardens ✦ Fruity Cocktails ✦ Chicken on the Grill Slab Pies ✦ Pasta Salads ✦ Old-School Games ✦ Tomato Recipes Strawberry Tea ✦ Backyard Movie Nights ✦ and More

SILENCE PAIN SLEEP SOUNDLY

Use as directed. Keep out of reach of children. © Procter & Gamble, Inc. 2020

This historic home reflects the town it’s in (page 70).

June 70

LITTLE PINK HOUSE

A 1901 cottage lives on as an elegant beach hideaway.

78

HOW TO EAT A TOMATO

With a bounty like this,

it’s time to get creative and savor the flavor.

with Leah Chase, the “Queen of Creole Cuisine.”

86

90

Culinary historian and author Jessica B. Harris reflects on her friendship

Turn your farmers’ market haul into sweet seasonal desserts.

THE LEGACY OF AUNT LEAH

EASY AS SLAB PIE

100

THE HOUSE COCKTAIL

These six refreshing big-batch drinks will be your signature beverages all summer long.

1 SOUTHERNLIVING.COM / JUNE 2020

118

59

Departments planting methods in her Tennessee backyard.

CO LU MN S 10 Life @ Southern Living 124 Southern Journal

34 The Grumpy Gardener

H OME & GA RDEN

36 Come On In

Alleviate growing pains.

Erin Austen Abbott transformed an 1890 Mississippi cottage with simple updates.

15 Design Inspiration

Reflecting the South Carolina Lowcountry, this house is cozy, airy, and carefree.

42 Southern Tails

Healthy and happy pets

15

of her Bentonville, Arkansas, life.

50 Picture of Health

Advice for healthy living 52 Gift Guide

Celebrate dads and grads with thoughtful presents they’ll love.

TRAVEL & CULTURE 59 Adventures at Home

Eighteen ways to soak up the joys of summer and brighten your days

24 Home School

Lessons in Southern decorating 29 Homegrown

BE AUT Y & ST YLE

TH E SL KITCH EN

45 In Her Shoes

105 Quick Fix

Kelly Smith-Trimble strays from traditional 2 JUNE 2020 / SOUTHERNLIVING.COM

Baker and pie pro Emily Petrick shares a slice

Winner! Winner! Five grilled chicken dinners

114 Healthy in a Hurry

Pair your favorite noodles with fresh seasonal produce.

116 Over Easy

Mini Hash Brown Frittatas 118 One and Done

One-Pan Shrimp Destin with Orzo 120 Snack Time

Hot Crab-andArtichoke Dip 122 Cooking School

Tips and tricks from the South’s most trusted kitchen

ON THE COVER Photograph by Hector Manuel Sanchez Styling by Page Mullins

“The Kicker”

“The Flamingo”

“The Irish Stepdance”

UP TO

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10hrs

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98

●●●●

Strawberry-Mint Tea, p. 62 ●●●●

Sweet Tea Mule, p. 102

MAIN S

Simplify Supper! Cozi, the leading family-organizing app, makes meal planning and shopping easier. We’ve loaded the recipes from “Hot off the Grill” (p. 105) into the app, available in the App Store and Google Play.

●●●

Curried Chicken Thighs with Charred-Vegetable Rice, p. 106 ●●

Greek Chicken Pita Sandwiches, p. 110 ●●●

Recipe Index

D ESS ERTS ●●

Blueberry-Orange Blossom Honey Slab Pie, p. 96

Grilled Chicken Salad with Blueberries, Goat Cheese, and Pickled Onion, p. 112

●●

●●●

p. 98

Grilled Lemon Chicken with Herb Couscous, p. 108

●●

Key Lime Slab Pie with Strawberry Whipped Cream,

●●●●

Peach-Plum Crumble Slab Pie, p. 98

Mini Hash Brown Frittatas, p. 116

●●●

●●

Mojo Chicken Bowls, p. 107

Stone Fruit Lattice-Topped Slab Pie, p. 96

●●

●●

One-Pan Shrimp Destin with Orzo, p. 118

Triple-Berry Slab Pie, p. 98

●●●

E XTR AS

AP P ETI Z ERS

BEVE R AG ES

●●

●●●●

Hot Crab-and-Artichoke Dip, p. 120

Blackberry-Mint Sparkler, p. 102

SALADS AND SIDES

●●●●

●●●●

●●●

●●●

Marinated Tomatoes, p. 84

Cucumber-Honeydew Cooler,

Dilly Bean Pasta Salad, p. 114

Slab Pastry Crust, p. 96

●●●●

p. 102

●●

Pickled Green Tomatoes,

●●●●

p. 84

Lemon-Basil Spritzer, p. 102

Fried Green Tomato Salad with Buttermilk Dressing, p. 84

●●

●●●●

●●●●

Slow-Roasted Cherry Tomato Bruschetta, p. 84

Pineapple-Coconut Fizz, p. 102

Marinated Tomato-and-Herb Salad, p. 84

●●●●

●●●●

●●●

Smoked-Tomato Salsa,

Spicy Watermelon Refresher,

p. 84

p. 102

Pasta Salad with Lemon Vinaigrette, Herbs, and Field Peas, p. 114

Pasta with Marinated Tomatoes, p. 84

●●●

Join Our Group

Pintos and Peppers Pasta Salad, p. 114

Hover your phone’s camera over the smart code, and request to join.

FI ND I T FAST: ● QUICK PREP

|

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4 JUNE 2020 / SOUTHERNLIVING.COM

|

●

MAKE AHEAD

●●●

Tangy Chickpea Pasta Salad, p. 114

|

●

GLUTEN FREE

●●●●

Pickled Berries, p. 122 ●●●●

Simple Syrup, p. 102

Southern Living (ISSN 0038-4305) June 2020, Vol. 55/ Issue 5, is published monthly except for a combined issue in January/February by TI Inc. Lifestyle Group, a subsidiary of Meredith Corporation. Principal Office: 4100 Old Montgomery Highway, Birmingham, AL 35209. Periodicals postage paid at Birmingham, Alabama, and additional mailing offices. Postmaster: Send all UAA to CFS. (See DMM 507.1.5.2.) Non-Postal and Military Facilities: Send address corrections to Southern Living Magazine, P.O. Box 37508, Boone, IA 50037-0508. Canada Post Publications Mail Agreement # 40069223. BN # 13200211RT001. ©2020 Meredith Corporation. All Rights Reserved. For syndication requests or international licensing requests or reprint and reuse permission, email syndication@meredith .com. Reproduction in whole or in part without written permission is strictly prohibited. “Southern Living” and “Southern Journal” are registered trademarks of Meredith Corporation. Customer Service and Subscriptions: For 24/7 service, please use our website: southernliving.com/myaccount. You can also call 800/ 272-4101 or write Southern Living Magazine, P.O. Box 37508, Boone, IA 50037-0508. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. Allow 6 to 8 weeks for change of address. Mailing List: We make a portion of our mailing list available to reputable firms. If you prefer that we not include your name, please call or write us.

(See Customer Service and Subscriptions, above.)

Address all correspondence to Southern Living, 4100 Old Montgomery Highway, Birmingham, AL 35209; 800/272-4101. SOUTHERN LIVING is staff produced and cannot be held responsible for any unsolicited material. Printed in the U.S.A.

w Real stra berries.

Re al

Re al al m

. ds on

. s a n a n ba

It’s the real ingredients that make Special K really tasty.

A DV E R T I S E M E N T

REPLACE YOUR WINDOWS AND DOORS WITH A SIMPLE PLAN FIVE E A SY STEPS TO FOLLOW FOR A BE T TER REPL ACEMENT E XPERIENCE

STEP ONE

STEP TWO

STEP THREE

STEP FOUR

STEP FIVE

EVALUATE

SELECT

CONSULT

INSTALL

ENJOY

Is it really time to replace? Difficulty opening or closing, draft y, leaking, water stains, chipping paint are often warning signs. Whatever the reason, you’ll love the benefits – especially with Marvin. From more natural light to better operation, windows and doors add new life to a home while providing over 70% return on investment.*

It’s prett y simple once you break it down.

Start with easier choices like window / door styles and exterior materials, making sure to choose a long-lasting finish.

Next, consider design options – like woods with factory paints and stains. Then it’s about things that make life easier, including auto lock, wash mode, concealed security sensors, and other Marvin innovations.

Marvin has a network of replacement specialists available to assist you throughout your replacement project. From answering questions and measuring for your windows and doors to preparing your quote and placing your order, our experts partner with your contractor or can help to recommend a contractor in your area.

Depending on the size of your replacement project, there could be a lot to do before and on installation day.

Remember to confirm date and time, have a plan for kids and pets, turn off alarms, and remove decorative treatments to avoid any extra hassles and ensure a smoother install.

Your new windows and doors will bring comfort and a sense of style that matches your own, along with saving as much as 15% on energy bills.** And Marvin offers a fully transferable and comprehensive warranty, giving you peace of mind for years to come.

Download a free replacement guide and find more planning tools at www.marvin.com / SouthernLivingReplacement ©2020 Marvin Lumber and Cedar Co., LLC. All rights reserved. ®Registered trademark of Marvin Lumber and Cedar Co., LLC. *2019 Cost vs. Value Report Remodeling Magazine **Energy Efficient Windows Buyer’s Guide HouseLogic.com

IT’S EASIER THAN YOU THINK. We know replacing windows can feel a bit daunting. But it doesn’t have to be that way. With the right guidance, replacing a problem window or door can be, dare we say, enjoyable.

Discover a smarter way to replace. Download our free window replacement guide at marvin.com/SouthernLivingReplacement

©2020 Marvin Lumber and Cedar Co., LLC. All rights reserved. ®Registered trademark of Marvin Lumber and Cedar Co., LLC.

Palette Personalities WITH

NIKI MCNEILL

North Carolina-based interior designer and blogger Niki McNeill on the impact color can have on any space, and why the ColorSnap® Color ID Dreamer palette from Sherwin-Williams was essential to making her own house feel like home.

THE DREAMER You don’t mind taking your time.

In fact, you think everyone ought to breathe a little deeper. You go through life with a calm and optimistic spirit, because you know that each day is filled with possibility.

Moth Wing When painting an accent wall, choose a trim that makes it pop.

SW 9174 Go for a wall color that feels bold, but not over the top.

Pure White Using fruit as a focal point is an unexpected touch.

SW 7005

Details matter.

Consider the color of your kitchen accessories.

CURATING WITH COLOR

DESIGNING OUR DREAM HOME

CREATING AN INVITING SPACE

I believe that the colors you use to anchor your space are a reflection of who you are and what you’re drawn to.

Wall color is the element that ties the room together. Paint is one of the easiest things to change in a room, and it’s also one of the most impactful.

Before my husband and I moved into our new home, I turned to the Color ID quiz from SherwinWilliams for help defining a color palette that fit both of us. The quiz is easy: You answer a few simple questions, and you’re paired with a paint palette that reflects your personality. I was matched with the Color ID Dreamer palette, which is spoton for me and my aesthetic. The icing on the cake was that my husband loved it, too.

I wanted to make sure our open concept dining area and kitchen felt serene and peaceful. I also always want to create something that feels timeless and cohesive.

Luckily, this was easy with the Color ID Dreamer palette.

The 16 colors can be mixed and matched, and they all look amazing together. Ultimately, I decided on Secret Cove for an accent wall and Pure White for the trim and baseboards because the colors are almost spa-like.

Scan the code with your phone or visit palettepersonalities.com to see the full project.

BROUGHT TO YOU BY SHERWIN-WILLIAMS®

Secret Cove SW 9058

Coral Clay SW 9005

THE PATH TO YOUR PERSONAL PALETTE STARTS HERE

Do you have a room that needs a fresh look?

Not right now, but maybe soon.

Yes, I do!

Do you have a “look” in mind?

Well, do you like personality tests?

Yes, but I’m not sure what to do next.

Not really my thing.

No, please help!!

I’m OBSESSED. Do you have one??

We’ve got your back!

© 2020 The Sherwin-Williams Company

Okay... you got me.

Take the quiz to find your Color ID at myswcolorid.com

Don’t you want to know what your walls say about you?

Our Color ID palettes are thoughtfully curated for your unique personality. Exclusively at your local Sherwin-Williams store.

The Little Things Let’s try to savor the small joys of summer

thumb. Despite having the “all-seeing, all-knowing Grumpy Gardener” (his description, not mine) just a phone call away, I’ve struggled with eggplant, mustard greens, summer squash, and pretty much everything except oregano.

(If you need any, I can send over a small U-Haul full.) I also do okay with jalapeño peppers, but there’s a limit to how many of those you can eat or even give away. Growing fruits and vegetables has been my nemesis, mostly due to a combination of inexperience and neglect. I planted some watermelons last spring and finally had a puny one show up in late October, a sort of gardening booby prize. I tried to espalier a fig, and it ended up tangled like an unkempt

charming Mississippi beach cottage (page 70); a slew of delicious slab-pie recipes (page 90); and a creative guide called “How To Eat a Tomato,” whether or not you grow them yourself (page 78). There’s also a fun list of ideas for making the most of your time at home from Elizabeth Passarella (page 59) as well as inspiring wisdom from Master Gardener Kelly Smith-Trimble (page 29), who calls her garden “a haven where I can retreat.”

As I write this in mid-April, we are all living under the dark cloud of the coronavirus, cheering for the health care workers who are trying to keep us safe, and praying for a better future.

Nobody knows what the summer is going to look like or how long this crisis is going to last, but I hope you’re taking some time to enjoy the little things. They really matter—perhaps now more than ever.

SID EVANS

EDITOR IN CHIEF

@sidmemphis sid@southernliving.com

GO PLANT THIS TREE!

The dogwood has long been a symbol of hope and rebirth, so there’s never been a better time to grow one. Try ‘Empress of China’ dogwood from the Southern Living Plant Collection.

With up to 150 flowers on a single branch, this beauty will brighten your yard and give you something to look forward to every year. southernlivingplants.com

N E E D H E L P W I T H Y O U R S U B S C R I P T I O N ? Visit southernliving.com/myaccount, or call 800/272-4101.

10 JUNE 2020 / SOUTHERNLIVING.COM

TOP: ROBBIE CAPONETTO; BOTTOM: COURTESY SOUTHERN LIVING PLANT COLLECTION

CONFESSION: I’ve never had a green

garden hose. I’ve also had a hard time with heirloom tomatoes, which pains me the most because I like to eat BLTs all summer long.

This year, I was inspired to do better. I bought some cedar boards, waterproofed them with juniper oil, and built a new raised bed, a project made possible by some child labor and lots of time spent at home under quarantine. I put it in a sunny corner of the yard, added a good mix of soil and compost, and planted things we like to eat—Japanese eggplant, ‘Baby Bubba’ okra, and ‘Cherokee Purple’ tomatoes. Now that I’m home all the time, I check it daily, looking for even the smallest signs of growth. I love the way my little plants glisten after a rain and how they all stand up a bit taller when the sun is shining. More than ever, I find myself invested in their progress, and by the time you get this magazine, I expect to look out my kitchen window and see some promising results.

There’s something hopeful about a garden, and I think you’ll find some hopeful things in this issue. There’s a

a fudge brownie center in every bite

Š2020 Mars or Affiliates

EXECUTIVE CREATIVE DIRECTOR

Sid Evans

Deirdre Finnegan

EDITOR IN CHIEF

VP/GROUP PUBLISHER

Robert Perino EXECUTIVE EDITOR Krissy Tiglias Jeanne Dozier Clayton

VP, BRAND MARKETING

DIRECTOR OF PHOTOGRAPHY

EDITORIAL Rachel Ellis SENIOR EDITORS Lisa Cericola, Valerie Fraser Luesse SENIOR WRITER Marisa Spyker FEATURES EDITOR Betsy Cribb

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Shem Creek Charm Inspired by the Lowcountry landscape, one family creates a home that’s cozy, airy, and carefree |

PHOTOGRAPHS BY HECTOR MANUEL SANCHEZ

JUNE 2020

BY STEPHANIE HUNT

Creek Life Crickets, songbirds, and boats are the preferred porch soundtracks.

SOUTHERNLIVING.COM

15

H O ME & GA R DE N

Brighten Up A monochrome kitchen keeps Maggie happy. “It helps to have a clean look in a busy room,” she says.

Kitchen SIMPLICITY RULES

S

HRIMP BOATS, kayaking outfitters, and lively bars and restaurants line the commercial side of Shem Creek, the gem of Mount Pleasant, South Carolina’s Old Village Historic District. But north of the Shem Creek bridge, the waterway winds through quiet neighborhoods where children roam on bikes and go crabbing off backyard docks. “My husband dreamed of being on the water, and we fell in love

16

JUNE 2020 / SOUTHERNLIVING.COM

with this lot. We’re drawn to older areas where kids can run around,” says owner Maggie Bullwinkel. She and husband George, a Charleston native, had two young children when they began renovating this 3,200-square-foot house that was built in the 1970s. Their third child was 9 months old when they moved in. Maggie refers to her then-infant sidekick as “my design assistant.”

While the Bullwinkels had renovated and sold houses before, this one would be a keeper. “It had great bones. We loved the back porch and knew this could be our forever home,” Maggie says. Working with architect Hunter Kennedy and designer Sidney Wagner, they spearheaded family-

STYLING: PAGE MULLINS

“With four kids, there is plenty of chaos,” says Maggie. Namibia marble countertops and Benjamin Moore’s Simply White (OC-117) paint make her kitchen a calming space. Plus, they allow the Hampton Faucet by Waterstone to shine as the statement piece, with streamlined light fixtures by Cedar & Moss accenting the unlacquered brass tones. Vintage Lucite barstools were scooped up at a local antiques mall.

Through sun, wind, rain and storms, our fabrics perform unconditionally.

Sunbrella® is a registered trademark of Glen Raven, Inc.

MOLD & MILDEW RESISTANT | FADE PROOF | STAIN RESISTANT | 5-YEAR LIMITED WARRANTY

H O ME & GA R DE N

Waterfront Dining Surrounded by windows, the sunny dining room offers prime views of the Lowcountry setting.

friendly changes to the four-bedroom abode that have definitely paid off.

Today, the Bullwinkels have four kids under age 10 and plenty of yard, a great porch, and a frequently used outdoor kitchen to accommodate their active lifestyle.

“Overall, the footprint didn’t change much,” says Sidney, who squared off the kitchen to make it more functional.

As the home’s command center, it now opens up to a bright eating nook, which is one of Maggie’s favorite spots.

“Family dinners are a priority,” she says.

18 JUNE 2020 / SOUTHERNLIVING.COM

What was previously a formal dining room, adjacent to the kitchen, became the kids’ playroom. They removed an attached garage to make way for a new mudroom/laundry area off the kitchen. “It’s basically where I live,” quips Maggie. They also elevated and enlarged the back porch to be a seamless open-air extension of the family room, ground zero for entertaining during Clemson University football season. “I love that we really do live in each space,” Maggie says.

“We use it all.”

Dining LET THE LANDSCAPE LEAD

Reorienting the kitchen to open into a family dining area was Maggie’s top priority. Hunter bumped out the eating nook to add windows on all sides, inviting in sunlight and creek views. A mid-century modern table and slipcovered chairs keep lines simple, and Roost’s whimsical light fixture “softens all the hard surfaces,” says Sidney. The fabric used for the curtains (Katana by Kelly Wearstler) is also on the barstools, where it’s laminated to be indestructible.

ÂŽ

*Germs that cause bad breath and early gum disease. Use as directed. ŠJohnson & Johnson Consumer Inc. 2020

H O ME & GA R DE N

Keep It Breezy Floor-to-ceiling screens and a vaulted ceiling help the porch feel cool in summer.

Porch NATURAL PALETTE

Sidney painted the porch floor in Benjamin Moore’s Kennebunkport Green (HC-123), the same color that’s used on the exterior trim, and added soothing blue accents to complement the surrounding outdoor hues. “We didn’t want to distract from the view,” she says. Wicker chairs from CB2 add natural texture, and a fun Annie Selke rug anchors the blue tones.

Playroom CLUTTER CONTROL

“I love the playroom right off the kitchen,” says Maggie, but she believes that tidiness is key. Each child has (and uses!) a designated toy-and-book basket, and a rotating gallery helps solve the what-to-do-with-endless-kids’art dilemma. A big barn door can further contain toys and messes. Commissioned pieces by local artist Michelle Owenby add grown-up flair to the room, designed to one day transform into a family hangout space.

20 JUNE 2020 / SOUTHERNLIVING.COM

Outdoor Kitchen and Shed ALL-PURPOSE, ALL-SEASON

Cozy Hideaway A metal roof, green trim, and white siding tie the shed to the main house.

Two years after moving in, the Bullwinkels added a backyard shed with a full attic to supplement the home’s limited storage.

Adjacent to that, they created an outdoor kitchen and entertaining area.

“This is our favorite spot for birthday parties, neighborhood suppers, or sometimes sunset sips after the kids have gone to bed,” says Maggie.

WHERE ONE DREAM BECOMES A THOUSAND MEMORIES

Wake up to a world of breathtaking possibilities. See how Belgard paves the way to your own personal sanctuary. Belgard.com/dream

H O ME & GA R DE N

Laundry INVITING DRAMA

Family Room FLEXIBLE AND FUNCTIONAL

“We needed comfortable pieces that are easy to rearrange,” says Sidney, who was mindful of not blocking the French doors that open to the porch.

“I love how the vintage-reproduction chairs are movable and sculpturally interesting from whatever angle.” A sofa slipcovered in Crypton fabric is ultrapractical, and bare windows keep things light and airy while connecting well with the porch, she says.

“ ‘Are you sure about going this showy?’ my husband asked about the paint color, and I was—including covering the ceiling,” says Maggie of the vibrant Benjamin Moore Slate Teal (2088-20) she chose for the laundry room. “I love how the boldness brings you in.” Custom cabinets add extra pantry space. å

Indoor-Outdoor Harmony Elevating the porch to the same level as the family room makes it feel like one big space.

22 JUNE 2020 / SOUTHERNLIVING.COM

THEIR DECKS? CLICHÉ.

OUR DECKS? TOUCHÉ.

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HOME SCHOOL

Ask an Expert Waterproof versus water-resistant?

“Waterproof fabrics prevent water from penetrating,” says David Dean of Sunbrella. “Water-resistant ones repel it through surface energy; it forms into droplets and rolls off.”

L E S S O N S I N S O U T H E R N D EC O R AT I N G

KNOW-HOW

Raising the Bar The real secret to being the best host on the block 1

3

CHOOSE THE CART

BRING ON THE BOOZE

Consider, first and foremost, picking materials that can stand up to the weather— rattan, bamboo, woods like acacia, and metals are all good options. Bar carts that feature useful frills such as wheels, bottle holders, and multiple shelves can really come in handy.

Reserve space on your cart only for bottles that are used frequently or worthy of display. Choose ones in varying heights and colors for interest—and don’t underestimate the elevated packaging of artisanal mixers.

FINISH IT OFF

2 STOCK UP

Serve style alongside spirits with a stunning set of shatterproof drinkware combined with a few practical, outdoor-friendly bar tools and accessories (ice buckets are key on hot summer days). Use trays to corral similar items, such as glasses and mixers.

This will also keep things visually pleasing.

Carlo Bar Cart, $598; sikadesignusa.com

4 Fill a glass carafe with fruitinfused or sparkling water for an attractive nonalcoholic option. Coasters, small potted herbs (like mint and basil), cocktail napkins, and paper straws are easy, practical additions. To give your bar cart an extra boost of color, consider lining the shelves with cloth place mats or outdoor fabric. (Bonus: They will protect from spills.) å

AT YOUR SERVICE

Hull Bar Cart, $129; wayfair.com

DESI G N DI CTI O N A RY

Safavieh Lodi Tea Cart, $110; lowes.com

Selby Industrial Gold Iron and Glass Patio Serving Cart, $149; homedepot.com

Monaco Bar Cart, $548; serenaandlily.com

Melamine (pronounced MEL-a-mean): A man-made resin used for outdoor dishware due to its durability

24 JUNE 2020 / SOUTHERNLIVING.COM

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From a foldaway find to a small-space staple, here are carts to suit every type of entertainer

A DV E R T I S E M E N T

FIND YOUR

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HO M E & GA RDE N

“A lot of people envision a veggie garden as orderly.

Mine isn’t, but it’s vibrant,” says Kelly Smith-Trimble.

C O L L ECT YO U R HARVEST

Smith-Trimble’s colorful, farmers’ market-worthy summer crops include heirloom tomatoes, okra, peppers, beets, corn, basil, and more.

THE PROBLEM: rotten raised beds.

H OME GROWN

Growing Outside the Box

Kelly Smith-Trimble strays from traditional planting methods in her Tennessee backyard garden

BY GRACE HAYNES

|

PHOTOGRAPHS BY ROBBIE CAPONETTO

That’s not the promising start to a spring growing season that a Master Gardener would expect—at least not Kelly Smith-Trimble, who discovered the wooden beds she had been using for years were crumbling against the naturally sloped grade of her Knoxville backyard. The solution: Rip out those old beds, and start experimenting.

She’s an experienced grower who published an advice-packed book, Vegetable Gardening Wisdom, last year. However, class never goes out of session for gardeners, even the pros.

Inspired by free-flowing shapes of labyrinth, keyhole, and spiral gardens, Smith-Trimble dreamed up a modified design to fit her suburban backyard: a meditation-style plot tucked away in a sun-laden corner. She stuck to her tried-and-true growing principles, but this time, alongside the veggies, she added a wide assortment of flowers and herbs—over 30 kinds of plants growing together. “The goal was to create an ecosystem that does a lot of the work for itself,” Smith-Trimble says. The result: A hardworking space that’s positively buzzing with beneficial insects and overflowing with a bounty of summer crops. Read on to learn how her self-sufficient garden took shape.

29 SOUTHERNLIVING.COM / JUNE 2020

H O ME & GA R DE N

For more great advice on planting, buy SmithTrimble’s book, Vegetable Gardening Wisdom.

P LOT YOU R G AR DE N L AYO UT “I plant in vertical layers,” says Smith-Trimble, who maps out her garden on paper beforehand. Low growers double as living mulches to shade the soil, and climbing plants grow vertically. “Consider the arc of the sun when planning your beds. Generally, placing taller plants on the north side means they won’t shade out the shorter ones,” she says.

Willow trellises from Terrain (shopterrain.com) can be reused next year.

THINK LIKE A LANDSCAPER

Smith-Trimble took a cue from landscape design by repeating certain groups of plantings in different areas of the space, so the garden looks colorful and consistently beautiful throughout the growing season.

LE T N AT U RE DO ITS TH I NG

A D D P OLL IN ATO RS AN D P ROT EC TORS

Filling the garden with diverse plantings boosts its sustainability. Herbs mingle around tomato trellises, spiky veronicas bloom beside climbing cucumbers, and sunflowers neighbor beets. “In a healthy garden, many organisms support the work of growing the crop—from the microbes in the dirt to the earthworms tilling the soil to the beneficial insects attacking pests to the pollinators helping the plant make fruit,” Smith-Trimble says.

Flowers attract good insects—like bees, ladybugs (natural predators of tomatoloving aphids), and wasps—that also pollinate vegetable crops. Tomatoes are paired with basil, the smell of which is known to confuse pests. Herbs like dill, thyme, rosemary, and sage safeguard cabbage-family crops. Their scents can fend off cabbage moths, which lay eggs that become cabbage worms. Members of the onion family deter harmful insects like aphids, ants, and flea beetles, while mint entices pollinating honeybees.

30 JUNE 2020 / SOUTHERNLIVING.COM

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H O ME & GA R DE N

PLANT IN THE RIGHT SPOTS

Cool-weather vegetables can grow in the heat under certain conditions.

Shade-loving lettuce hides underneath cucumber trellises, and beets avoid the sun beside tall tomato plants.

SIX SUMMER-LOVING SEEDS Follow Smith-Trimble’s lead. Plant these crops to produce a bountiful harvest throughout the season

‘DETROIT DARK RED’ BEET

‘SHISHITO’ PEPPER

Shade cool-weather-loving beets in summer by placing them next to taller growers.

Provide full sun and plenty of water. Snip off at the stems when they’re a good size.

‘JIMMY T’S’ OKRA

‘STRAIGHT EIGHT’ CUCUMBER

Harvest pods at 2 to 4 inches long. Continue picking so the plant will keep producing.

Let vines grow up a trellis so fruits are off the ground, which can prevent rot and bugs.

B LE N D FO RM A N D FU N C TI O N By freeing herself from standard raised beds, Smith-Trimble has extra square footage where she can experiment with different plants—more than just vegetables. “When you have free-form shapes and can play a little bit, gardening is more fun,” she says.

Positioning tall trellises along the outer bed helps the area feel secluded. “The garden is where I get out in nature every day. This design has a sense of wildness, and it also feels like a haven where I can retreat,” she says. å

32 JUNE 2020 / SOUTHERNLIVING.COM

‘TANKURO’ EDAMAME

‘BRANDYWINE’ TOMATO

Growing this nitrogen-fixing legume is good for the soil (like other beans).

Pick at the breaker stage, when mature color starts spreading on the sides and bottom.

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O U R GA R D E N E X P E R T A L L E V I AT E S YO U R G R OW I N G PA I N S

» River birch (Betula nigra) may be native, but I would never plant one near the house. Besides the issues you mentioned, it quickly grows huge, typically with multiple trunks spreading up to 60 feet wide. Good substitutes with nice fall color include Nuttall oak (Quercus texana), Shumard red oak (Q. shumardii), ‘Allee’ Chinese elm (Ulmus parvifolia ‘Allee’), Chinese pistache (Pistacia chinensis), and ‘Village Green’ sawleaf zelkova (Zelkova serrata ‘Village Green’).

SOD ADVICE › Our homeowners’ association requires that we use either St. Augustine or Zoysia sod under our oaks and pines in North Central Florida. Which is the better choice? —Chris » Definitely St. Augustine.

Zoysia can be susceptible to soilborne pests called nematodes in your area.

Also, St. Augustine tolerates shade better than Zoysia and other lawn grasses.

Look for improved selections such as ‘Palmetto,’ ‘Jade,’ and ‘Sapphire.’

THIS TREE’S A REAL DRIP

Pests turn tulip poplars into oil leaks.

by

S T EV E B E N D E R

GRUMPY’S GRIPE OF THE MONTH One of my neighbors has six bales of pine straw stacked at the foot of his house. They’ve sat there for three years. I don’t get it. He isn’t lazy. He mows his lawn every week. Yet he confounds me by ignoring these bales! They consume my thoughts, like the old man’s eye in Edgar Allan Poe’s “The Tell-Tale Heart.” He must spread that pine straw! If not, then I will, lest I go mad.

Is it still there? Ahhhh!

PORCH PLANTS › Can you suggest pretty plants for my porch boxes that will survive our South Carolina sun?

—Jack » Sure thing! Try pentas, sun coleus, angelonia, lantana, sweet potato vine, fan flower, yellow creeping Jenny, elephant’s ear, and purple fountain grass.

Ask the Grump! No question goes unanswered on his Facebook page: facebook.com/slgrumpygardener.

34 JUNE 2020 / SOUTHERNLIVING.COM

IT’S RAINING OIL › I have a large tulip poplar out by the street. Copious amounts of sticky, oily stuff are dripping from it, and

ILLUSTRATIONS: MICHAEL WITTE

TRUST, BUT VERIFY › Ten years ago, a professional arborist recommended we plant three river birches in a bed on the south side of our Charlotte home, saying they were native trees and would grow quickly to provide shade. He failed to tell us the roots could impact both our foundation and water system and that the trees would shed twigs and branches year-round.

We need a replacement to provide shade without the headaches.

—Karen

JOHN BURGOYNE

HO M E & GA RDE N

black residue has covered the curb and our white mailbox. Is the tree sick?

—Tom » No, but it is most likely infested with aphids and/or scales. These insects suck sap from the leaves and stems and secrete a sticky honeydew that falls onto everything below. Then what happens? Well, black mold will start growing on the honeydew. Because of the tree’s large size, treating it for these pests is not something you can handle yourself. So ask your spouse to do it. Just kidding—you need to call a professional tree service to take care of it. å

P LAN T OF T HE M O NT H

‘Blue Diddley’ Dwarf Chaste Tree

Yet another reason to celebrate the blues What I like about this new plant from Proven Winners is that it gives you everything you want in a chaste tree (Vitex agnus-castus)—showy blue flowers in summer, heat and drought tolerance, deer and insect resistance—in a compact package. Depending on how much you prune (do this in winter), it grows 3 to 6 feet tall and wide, ideal for a mixed border.

Clip off old blooms in summer to get a second round. Give ‘Blue Diddley’ sun and good drainage. It’s hardy in USDA Zones 5 to 9. In Zone 5, it will die to the ground in winter and then come back from the roots.

—STEVE BENDER

H O ME & GA R DE N

COME ON IN

“A specific house can have a pull on you…”

Writer and photographer Erin Austen Abbott turned an 1890 Mississippi cottage into a family home TEXT AND PHOTOGRAPHS BY ERIN AUSTEN ABBOTT

WHEN I WAS 29, I knew I

wanted to buy a house, but I didn’t know that I’d end up in Water Valley, Mississippi, a town I knew very little about. My family left Oxford when I was 9, and I moved all over the country just to wind up around 20 miles from where I started. It’s funny how a specific house can have a pull on you. I told myself that I would figure everything else out along the way. I was drawn to the Victorian charm, from the original hardwood floors and the tall ceilings to the vintage cast-iron kitchen sink. Mostly, though, I loved the rambling circle that the house flows in, with one room connecting you to the next, only to end up right where you began. This place is small—only 1,700

Cottage Charm The compact house’s original character was maintained by making only cosmetic updates, like painting.

36 JUNE 2020 / SOUTHERNLIVING.COM

Almost-Open Floor Plan Once a dining room, this moody den leads to the sun-laden living room.

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Erin’s Paint Picks

H OME & GA R DE N

LIVING ROOM

Simply White (OC-117) from Benjamin Moore BEDROOM

Gray Timber Wolf (2126-50) from Benjamin Moore DEN

Tricorn Black (SW 6258) from Sherwin-Williams EXTERIOR

Pure White (SW 7005) from Sherwin-Williams

square feet—so when my husband, Sean, and I found out we were going to have our son, Tom, we converted the sunroom into his room.

Follow along to see how I create vignettes of my collections, display art in a way that allows for easy rotation, and make a home for all the items we find on our travels.

Invent Storage Solutions This house was built in the late 1800s without indoor plumbing. The traditional kitchen was added on years later, and it has not been updated since. The space doesn’t have any drawers, so we’ve had to get really clever with our storage.

Vintage glasses house our

silverware, and McCoy Pottery vases hold wooden spoons and spatulas (shown at right). The open shelving was from my grandmother’s home, and it gives the whole kitchen a little more classic look to balance out the array of glassware. Limited space has forced me to edit down my collections. Now I stick with a theme, like sailboats, or a colorway of blue or white or pink.

Designate a Cozy Den Just off the living room is what used to be the formal dining room. We converted it into our family den (shown on previous page). When I bought the house in 2005, this room had an ornate red-and-white wallpaper.

38 JUNE 2020 / SOUTHERNLIVING.COM

I pulled that back to reveal original wood paneling.

I wanted this space to be painted black and had custom shelves built to hold all my records. Everyone assumes they’re Sean’s, but they were mine first.

Design an Adaptable Living Area The first space that you walk into is the living room, which is also the foyer and my office (shown above). I have had to work twice as hard to make it both inviting and functional. I’d salvaged a vintage mission-style desk during my time living in San Francisco and built the room around it because this is also where I write my books, work on my design jobs,

Meet the Author Erin’s new book, Family Field Trip (amazon .com), offers ideas for cultural activities to share with kids.

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HOME & GAR D EN

MASTER BEDROOM

Spaces feel more seamless when painted all one color. Here, the art and furniture pop off the gray walls.

plan the art shows I curate, and edit my photography. Giving the space natural divisions is how we kept it from seeming like all the furniture was dumped into this big room.

Style Your Shelves With a large bookshelf on one wall, I’m able to hide camera lenses behind the art. Design samples blend in with the books, and cameras are propped up as if on

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display. I bring pretty stacks to the edge of the shelves to hide any unsightly items. Office supplies like a vintage tape dispenser look good sitting there too.

Work in Layers Art is a huge part of our home. I’ve layered it in a way that allows me to put on my curator hat. We can’t nail a lot into the plaster walls, so this approach treats all the pieces as one, often

organized in piles and leaning on each other.

Create an Escape I wanted a retreat-like bedroom, so I painted everything—the trim, the mantel, the 15-foottall walls—in Benjamin Moore’s Gray Timber Wolf (2126-50). Travel is also a big part of our lives. Decorating with globes, suitcases, and the like was a quirky, fun way to bring the destinations home. å 41

SOUTHERNLIVING.COM / JUNE 2020

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FU N FAC T In Talkeetna, Alaska, Stubbs the cat served as honorary mayor for 20 years. This feline politician conducted mayoral duties from his post at a local general store.

PETIQUETTE

Hot Days, Cool Cuts Brush up on healthy pet-grooming practices

BY GRACE HAYNES

Shaving dogs (especially those who have light-colored fur) may increase their risk of sunburn. Most groomers prefer a puppy cut (one length all over). “Show them a photo of a cut you’d like for your pet,” says Austin, Texas-based groomer Gavyn Freeman.

(See handsome beforeand-after photos on his Instagram, @groomin gavyn.) Between clips, bathe and brush your dog regularly to help prevent

matting and to ensure healthy hair regrowth.

THINK BEFORE YOU TRIM

“Shaving doublecoated dogs (like huskies) does more harm than good. The inner layer of fur acts like insulation, which helps them to dry quickly and allows cool air to flow through,” Freeman says. Every few days, run a slicker brush and a metal grooming comb through their fur to prevent the undercoat from building up and trapping in heat.

FETCHING FINDS These trusty, easy-to-use tools cut down on shedding and boost hygiene.

PET OF THE MONTH

Model Behavior Meet a bichon frise who’s never known a bad hair day In Steel Magnolias, hairdresser Truvy Jones said, “There is no such thing as natural beauty.” This spunky dog, named Krispy Kreme, would agree. He visits his local stylist every six weeks to groom his dapper do. His good looks haven’t gone unnoticed—he’s a model for local pet boutiques. “I brush him every four days to maintain the ‘floof,’ ” says owner Judy Nabong. This dynamic duo likes to go everywhere together. “He is a mama’s boy who loves being the center of attention,” she says. In his off time, he plays at the neighborhood park; cheers on the Washington Nationals baseball team; and flirts on Instagram with his long-distance girlfriend, Kayes (also a bichon frise), who lives in the Netherlands.

INSTAGRAM:

SPECIAL DELIVERY: Krispy Kreme

@krispykremethebichon

is buddies with the mail carrier, since a majority of the Nabong family’s packages are for him.

HOMETOWN: Leesburg, Virginia PEPPY PERSONALITY: Krispy Kreme

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experiences frequent “bichon blitzes,” random bursts of energy that are common for this breed.

SNACK TIME FAVORITE: He loves to

stop by Woofbowl, a Washington, D.C.-area food truck for dogs. å

CLOCKWISE FROM TOP LEFT: ROMASET/GETTY IMAGES; COURTESY JUDY NABONG; ROBBIE CAPONETTO

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IN H ER SH OE S

At Home in Arkansas Baker and pie pro Emily Petrick shares a slice of her Bentonville life

BY BETSY CRIBB

|

PHOTOGRAPHS BY ROBBIE CAPONETTO

JUNE 2020

The Linen Picnic Top in White, $58; everlane.com.

Jeans, vintage. The Harper Mule in English Saddle, $148; madewell.com

SOUTHERNLIVING.COM

45

BE AU T Y & ST YL E

A FAVORITE QUOTE

“ONE CANNOT THINK WELL, LOVE WELL, SLEEP WELL, IF ONE HAS NOT DINED WELL.” —Virginia Woolf

E

46 JUNE 2020 / SOUTHERNLIVING.COM

Fiore Maxi in Wing Print Paros Tan, $355; nataliemartincollection.com. Isla Slide Sandal in Bone, $88; nisolo.com

is so friendly. It’s much easier to form relationships with people who are doing the same things that I’m doing.”

Here, the baking pro spills her bestkept secrets to finding a good pair of jeans, her tips for vintage shopping, and her favorite thing about the South’s approach to food.

My Fashion Icons “I find inspiration everywhere: from Instagram moms to magazines to my girlfriends and even my grandmother.

That’s what makes fashion so fun. You can take bits and pieces from all over and then play with them and make them your own. It’s very personal.”

HAIR & MAKEUP: SARAH SPOON; WARDROBE STYLING: HOPE JOHNSTONE

MILY PETRICK never planned to live in Arkansas. But once she learned she was pregnant, the Los Angeles native knew that she wanted a change of scenery for her growing family. “I assumed that moving out of Los Angeles meant heading to the Pacific Northwest or another big city like Atlanta, something a little more familiar,” she recalls. But her husband had other ideas, applying for a teaching job at a school in Bentonville, population 50,000. “I thought, ‘No way am I moving there,’ ” she says. But then they visited. “We got here and fell in love with it. There was good food, which was important for me because I’m a baker. There was good coffee, and the museums are amazing. We got on the plane to go home, and I thought, ‘We’re moving to Arkansas,’ ” she says. A job offer for her husband— and the news that they were having twins—sealed the deal.

Now, more than two years later, Bentonville feels like home for these California transplants. “I’ve learned that I love living in a town this size,” says Emily. “I know people everywhere I go. I like that there’s so much for me to do with my kids and that everyone

EMILY’S QUICK PICKS Pie o or Cake / Snail Mail o or Phone Call / Podcast o or Playlist Cute Sandals orr Easygoing Sneakers / By the Water orr In the Mountains Morning Coffee or o Afternoon Tea / Breezy Dress orr Good Pair of Jeans

BE AU T Y & ST Y LE

Great Outdoors o or Great Museum

My Style Inspirations, Then and Now “I was always a fan of classic movies when I was growing up, and a lot of my fashion sense was pulled from them. Audrey Hepburn and Katharine Hepburn were huge influences for me starting at a really early age, and that continues to be the case.”

How Motherhood Shapes My Look “I spend my days chasing twin toddlers around the playground and wiping up food spills. This means that a lot of my nicer pieces and dresses have fallen out of the regular rotation. ‘Dry-clean only’ just isn’t going to fly! There are a lot more jeans and sneakers in the mix now than there used to be. I still have fun with it though. I love vintage T-shirts and jumpsuits. I also wear more scarves and bandannas to keep my hair out of my face—and away from sticky hands.”

FAMILY PORTRAIT: JAYDINN DEZALDIVAR; FOOD: COURTESY EMILY PETRICK (3)

The Trick to a Good Pair of Jeans “I used to work in high-end denim retail, so I love how it’s built to last and be lived in and appreciate its history. There are a lot of brands

doing well-made, vintage-inspired denim right now, which is really fun.

Imogene + Willie in Nashville is an awesome company. As for shopping, the fit is everything. Buy snug, because all jeans stretch. Go for a sturdier pair that will last longer and hold its shape.

I prefer 2% stretch or less. And if you find something you love, buy it in several washes or colors. Jeans that make you feel good and also feel good on you are priceless!”

A Personal Mantra “Whenever I start feeling stressed, I ask myself, ‘Is this a problem I can solve?’ If it is, I get to work finding a solution. And if it’s something that is clearly beyond my control, I try to let it go. Worrying certainly isn’t going to get anyone anywhere, so I try not to make room for it. I’d rather save my energy for things that I can control. It sounds simple, but it’s easier said than done.”

How I Approach Vintage Shopping “I am super picky. I’m constantly looking and hunting, but it’s not often that I actually add to my collection. I

try to look for pieces that are made from natural fibers (cotton, wool, silk, linen, etc.), are in excellent condition, and make me happy. Fit is important, but most things can be tailored.”

What I Appreciate Most About Southern Food Traditions “People love their pie here. They like their sweets and their baked goods. I love that about Southerners. Something that’s refreshing about being here versus Los Angeles is that there’s no holding back when it comes to butter and sugar. Everything is over-the-top in the best way. All the food is cheesy and fried and covered in butter, and it’s awesome.”

Why the Kitchen Is My Happy Place “It’s such a typical answer, but I grew up baking with the women in my life, and the kitchen was a spot where we could come and spend time and make something together. Some of my best memories happened in there with them. I need to be creative, always.

Baking is a really good way for me to do that.” å

@whiskandwhittle INSTAGRAM STYLE

A tomato-and-zucchini galette featuring fresh-picked herbs

Family photo with husband Corey and their twin boys

Homemade carrot cake with frosted flowers

Summery lemon-cream tartlets with bright berries

49 SOUTHERNLIVING.COM / JUNE 2020

PICT UR E HEALTH OF

The 411: Scan your sunscreen for troublemaking ingredients like oxybenzone. Often used

for its UV-absorbing properties, oxybenzone also absorbs into the skin and may have negative effects on the endocrine system. Plus, it’s known to harm marine life. Consider using products with zinc oxide and titanium dioxide instead, as the FDA has deemed them safe and effective.

HOUSE CALL

Sun Protection

Dermatologist Dr. Lacey Vence schools us on skin cancer

KN OW T HE CAUS ES

“The sun is the number one risk factor,” says Dr. Vence, a spokesperson for The Skin Cancer Foundation. “Any previous history of sunburn (whether as a child or in your teens, twenties, or thirties) may put you at an increased risk for skin cancer.” Non-UV-related factors, such as genetics, play a role in the development of about 10% of skin cancers, which explains why it can occur in unexpected places, like the bottoms of your feet.

Consider using a daily moisturizer with SPF 30, says Dr. Vence. “Even when you’re in your car, UV rays can penetrate through the windows,” she notes. “Cumulative sun exposure on a daily basis can be enough to cause skin cancer as well as signs of aging.” An annual checkup with a boardcertified dermatologist should also be on your to-do list.

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Sol by Jergens Sunless Tanning Water Mousse, $20; walmart.com

50 JUNE 2020 / SOUTHERNLIVING.COM

SECRETS TO A GOOD LIFE

Mama Knows Best

A Montgomery, Alabama, mom creates an all-natural skin-care line

AROUND EIGHT YEARS AGO,

Tenesha Carter’s son was diagnosed with a mild case of eczema. “As a new mom, I wanted to try everything to help him cope,” recalls Carter. “I started doing research and making creams and oatmeal baths to clear it up.” What began as an experiment to relieve her son’s symptoms expanded into Aqualime (@aqualimeskincare), a Southern-made, organic bath-andbody line. “A lot of people don’t realize that their skin is one big organ,” she notes. “You read the ingredients in some products, and you can’t even

pronounce half of them. You wonder, ‘What am I putting on myself every day?’ ” Carter aims to remove all the guesswork, using a curated selection of U.S.-sourced botanicals and herbs in her handmade balms, salt soaks, and scrubs. Her line prioritizes clean, healthy skin, she says, but it’s also about intentional rest. “To me, selfcare is taking time to slow down. That might mean enjoying a relaxing bath, going out for a walk, or reading a good book,” says Carter. “It’s doing something that’s important for your overall health.” å

PORTRAIT: M.CLEMM PHOTOGRAPHY; PRODUCTS: ROBBIE CAPONETTO; STYLING: MARY BETH WETZEL

ESTAB LIS H A S K I N -CA RE RO U TI N E

BE AU T Y & ST YL E

GI FT GUID E

1

Cheers to the Dads and Grads!

2

Skip the socks and personalized laundry bags.

This year, celebrate with thoughtful gifts they’ll love

BY BETSY CRIBB PHOTOGRAPHS BY ROBBIE CAPONETTO

FOR DADS

GIVE YOUR OLD MAN THE THING HE’D NEVER BUY FOR HIMSELF

3

4

1. FOR T HE PA N CAK E F LIP P ER

He can build a better breakfast with an a.m.-appropriate shot of Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup. $38; pappyco.com

2. FOR TH E S NA P PY D R ESS ER

Tie the Keswick Bow Tie once; then use the hook in the back so he’ll never have to do it again. $80; larkinlane.com

3. FOR THE HEAD OF THE TABLE Dad can round up the family with this hand-forged Dinner Bell. $80; seaislandforge.com

4. FOR T HE M I XO LO GI ST

5

6

Craft drinks with a turnedhardwood Cocktail Muddler from Virginia’s Blanc Creatives. $45 each; blanccreatives.com Refresh the soap dish with allnatural Buxton Hall Lard Soap in Rose or Clove & Tangerine. $7 each; buxtonhall.com

6. FOR T HE M ULT I TAS K E R

South Carolina-based Hook N Hide’s Sailfish Buckle will work double duty as a bottle opener. $90 for buckle (designed to fit 1.25-inch belt straps), from $48 for Belt Strap; hooknhide.com

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STYLING: MARY BETH WETZEL

5. FOR TH E N E ATN I K

PLEASE DRINK RESPONSIBLY. CROWN ROYAL Blended Canadian Whisky. 40% Alc/Vol. The Crown Royal Company, New York, NY.

BE AU T Y & ST YL E

1

2

FOR GRADS

SEND THEM INTO THEIR NEXT CHAPTER WITH PRESENTS THEY’LL ACTUALLY USE

1. FOR T HE E X PAT

The distance won’t seem like such a doozy with a Homesick Candle in her state’s signature scent. $30; homesick.com

2. FOR TH E A DV EN TU R E R

A worry-free, waterproof Clip 3 Speaker in River Teal means he can take his tunes all the way to the coast. $70; jbl.com

3. FOR TH E S PI R I T ED ST U DE N T Needlepoint Key Fobs in their collegiate colors are a practical way to show school pride.

(Psst! Nostalgic alums will love them too.) $33 each; smathers andbranson.com

3

4

4. FOR T HE OL D SOU L

She’ll keep in touch with “Certified and Official Snail Mail” penned on sturdy Edge Painted Note Boards. $17; elumdesigns.com

5. FOR TH E ST Y L E M AV E N

Stored in her drawer or tucked in her duffel, the Small Travel Jewelry Case, Shadow Printed, will keep her gems tidy. $81 as shown; markandgraham.com

6. FOR T HE FIT N ESS FA N

The 17-ounce LARQ Bottle sanitizes itself with UV-C LED light, so he’ll always have a clean water bottle at the ready post run. $95; livelarq.com å

54 JUNE 2020 / SOUTHERNLIVING.COM

5

6

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ADV EN TU RE S AT HO ME

The Joys of Summer Eighteen ways to brighten and—let’s face it—fill up the weeks ahead

JUNE 2020

BY ELIZABETH PASSARELLA

SOUTHERNLIVING.COM

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A

T THE TIME OF THIS WRITING, we are about three weeks into the mandated quarantine and social distancing. And I would like to take this opportunity to tell you that, in a brave and unprecedented move, I am officially declaring the school year over.

Even if it’s mid-May and your school year doesn’t typically end until Memorial Day, I’m telling you, it’s fine. In fact, where I live, school drags on until the end of June, and I still think we’re pretty much finished. My kids can learn geometry and all the ins and outs of the American Revolution next fall.

What authority do I have to cut the school year short? Well, I have been a substitute teacher for almost a month now. In that time, I’ve also taken on the roles of principal, school superintendent, guidance counselor, janitor, and cafeteria worker. So I believe that gives me some liberties with the calendar. Not to mention the fact that, when I’m not secretly Googling the definitions of supplementary and complementary angles in an effort to teach fourth-grade math, I’m a mother. I have a hunch about what’s best for my kids.

Here’s the problem, though, folks. Summer is going to be a lot more of the same, minus the 1 p.m. sob session over persuasive-essay writing.

None of us can predict the future, but it’s likely that we’ll still be hanging out at home more than usual.

If you are a parent, you have more unstructured hours to fill for your kids. If you are a grandparent or a newlywed or a single person living alone, you have your own challenges, starting with toilet paper rations and ending with loneliness or an inability to put on pants with buttons anymore.

But there is some good news. We 60

JUNE 2020 / SOUTHERNLIVING.COM

are already doing so many things well!

I may have made a ton of mistakes lately. I let my older children, ages 7

and 10, start watching Coming to America, because I sort of forgot that the film was rated R and had nudity in the beginning. (Whoops; we quickly turned it off.) I’ve also snapped at my husband, and I cracked a craft beer before 5 p.m. several days in a row.

However, I’ve consistently managed

to feed five people three meals a day and have shown kindness to neighbors.

Many of us have worshipped with our churches via screens, and it has been surprisingly sweet. Some intrepid souls have even learned to cut hair.

So we may not be taking a summer vacation just yet. I’m not even sure my daughter will be able to go to sleepaway camp—though, I’m not gonna lie, that tops the prayer list these days. Still, I will keep going and continue to do what I can to make my home a place full of warmth, love, and laughter. You can too.

The first step is to cut yourself some slack.

Lower the bar. I have let the housekeeping go, despite the now-comical fact that I exclaimed to my husband at the start of this ordeal: “We will finally have time to wash the windows!” Y’all, we have not washed those windows—or even folded our laundry from about three days ago. I haven’t encouraged my children to keep up daily journals or taught anyone a new instrument. I am digging through memories of how I spent my childhood summers in the 1980s and remembering that I managed—that we all managed—with nothing more than a bicycle, episodes of Charles in Charge, and fistfuls of Apple Jacks cereal. We can do it again.

I pray that this summer brings relief and healing and many, many hugs to make up for all the ones we missed.

If it does, these simple suggestions will still apply. But if we do remain stuck at home, perhaps the following ideas can brighten your days.

PREVIOUS PAGE: TARA DONNE; THIS PAGE: THAYER GOWDY

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Savor the Season Cook with Fresh Ingredients

When stocking up for this quarantine, you likely bought beans, so you made your fair share of bean dip, bean soup, and bean tacos. Thank goodness for late-spring and early-summer produce to change things up. Shop local farmers’ markets, if you can, and do only the minimum

cooking required. After all, you’ve been making meal after meal. Now is the time to do less: Serve corn on the cob with butter; sliced peaches over vanilla ice cream; and freshly shelled peas, boiled in a flash.

the most complicated recipe you can find for a stay-athome challenge. Keep it easy. This is a gift to yourself and your family for making it through yet another day.

Celebrate small things—like finishing a book or puzzle, mailing a real birthday card to an old friend, or washing your hair.

Don’t Skimp on Dessert

Make a Big Batch of Strawberry Tea

Note: We did not say to pick

The days are long. Sometimes you need a little pick-me-up in the middle.

St raw be rr yM in t Tea ACTIVE 15 MIN. TOTAL 30 MIN. SERVES 6|

Place 2 cups hulled and chopped fresh strawberries and 1 cup sugar in a saucepan, and muddle using a wooden spoon.

Cook over low, stirring occasionally, until sugar dissolves, 5 minutes.

Place 1 peppermint sprig in the palm of your hand.

Give it a good slap (this brings out the volatile oils). Repeat with 7 more peppermint sprigs. Stir sprigs into strawberry mixture. Remove from heat, and cool to room temperature, 15 minutes.

Remove and discard mint.

Pour mixture through a fine mesh strainer into a half-gallon pitcher. Stir in 6 cups chilled sparkling water. Serve over ice.

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Sweet strawberries are everywhere right now, and the ingredients list for this tea recipe (below, left) is blissfully short. You might have mint in the garden, and we bet you bought sparkling water in bulk back in March.

Everyone—especially kids— will appreciate a pink and bubbly drink on a warm, sunny afternoon.

Arrange a Walking Happy Hour

Parties are a no-no, and mingling is out. But if you stay 6 feet away and talk loudly—every Southerner can do that—you can safely enjoy a drink and a friend.

Keep it to two people, find an empty walking trail, put a beverage in a thermos, and catch up.

Plan a “Can You Grill It?” Night

Burgers, of course. Chicken breasts, sure. But what about an ice-cream sandwich or bananas for a smoky banana split? We suggest starting with an out-of-the-box (but still reasonable) main dish: grilled pizza, perhaps, with charred romaine for a nice side salad. Then let family members of all ages think up their own ingredients for grilling.

RECIPE: MATTHEW RAIFORD AND JOVAN SAGE; PHOTOGRAPHS, TOP TO BOTTOM: HECTOR MANUEL SANCHEZ; ALISON MIKSCH

Eat, drink, and be merry

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T R AVE L & CU LT UR E

Enjoy Old-School Fun Bring back a few of your childhood pastimes

Let Your Kids Duke It Out

It’s time to eat your funnel cakes (sweet, thin pancake batter drizzled into hot oil through a funnel works well) and corn dogs (buy frozen ones) in your yard. Bonus points if you set up a ring toss with all of the empty wine bottles you’ve collected over the past few months.

Learn a New Dance Under the Stars

You’ve been meaning to figure out how to Texas two-step or shag in your free time. Well, now you have it. Hit the patio after

dinner, and prop up your tablet for an online tutorial.

(Or call an old friend who can talk you through it.)

Stage a Backyard Movie Night

Maybe this has been on your to-do list for a while—hey, we’ve probably mentioned it

in summers past—but other plans have always gotten in the way. We’ve all been watching a ton of television lately. At the very least, let’s take it outside. If you have a projector, you’re all set. If not, let the kids cuddle in sleeping bags in a tent and watch a movie on a tablet.

TOP TO BOTTOM: RALPH LEE ANDERSON; ALISON MIKSCH

Are your children getting along in new and mindbogglingly polite ways?

Or are they ready to smack each other in the head?

Either way, we suggest tetherball—yes, that retro playground favorite. You can order it online. It doesn’t take up much space, and it’s a perfect opportunity for some friendly competition (and head smacking). Other games that might feel new again: hopscotch, croquet, and jumping through a sprinkler to cool off.

Hold a State-Fair Day

64 JUNE 2020 / SOUTHERNLIVING.COM

Give Yourself a Break LEFT TO RIGHT: GALLERY STOCK; GAP PHOTOS/FRIEDRICH STRAUSS

Be kind to yourself and others

Check On Your Neighbors—Again Many of us were Johnnyon-the-spot with this in the beginning, buying groceries for elderly neighbors and calling those who live alone.

But maybe we’ve forgotten or slacked off as the weeks have dragged on. Slip a card or a sweet note in someone’s mailbox when you’re out for an evening walk, or drop lunch or dinner on their doorstep.

Take More Naps We’ve all been trying to stick to a schedule, but now that school is out (because I said so), we can allow ourselves to indulge in a midday nap, preferably on a screened porch or hammock. So what if that pushes bedtime back by an hour or two? The days are longer. Let the kids play a round of flashlight tag, go night swimming, or catch lightning bugs like you did back in the day.

this crisis? Evidence shows that reading aloud to kids (even older ones) improves their vocabularies and their comprehension skills. Pick one of your favorites to share, and if bedtime seems too fraught and exhausting, read a little over breakfast or, ahem, before your daily family nap time.

Plant Reblooming Daylilies These bold, showstopping flowers are a cinch for even the most timid gardener, and certain selections bloom multiple times throughout the summer. They are our favorite pass-along plants because they are just so easy to grow—and a breeze to divide and share with your friends.

Rethink Reading Time You know how all of those celebrities—even Dolly Parton, bless her—began reading children’s books over social media during

Institute Summer Fridays in Your “Office” When you are working from home, it’s easy to be all business all the time.

The past several weeks have been a grind, trying to fit in your own tasks in the midst of homeschooling. This summer, shut everything down early on Fridays, if you can. Go for a run or a walk. Watch an afternoon movie. Meet your spouse for a late lunch in a room where your children are not. Escape for a bit.

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T R AVE L & CU LT URE

end of summer before we can gather, our first order of business should be to fete all the people who missed out on celebrating their big days.

If it’s still not safe for you to get together, drop off lunch for a new mom or a cake for a friend with a birthday.

Throw a Picnic on the Porch

Schedule a Future Vacation

Start New Traditions Plan for get-togethers and adventures (at last!)

Organize Your First Family Olympics In lieu of the real Summer Games, you can have a DIY competition with challenges (cartwheels, jump rope, disk

toss, or free throw shooting!) and medals. Extra-creative families can invent new countries with silly, original national anthems. If that sounds like too much work,

68 JUNE 2020 / SOUTHERNLIVING.COM

you can buy a slackline and let the kids make their own obstacle courses instead.

Celebrate Milestones We’ve Missed Spring was full of recitals, graduations, and engagement parties that were canceled or went unheralded. While it may be the

Goodness knows that we all deserve one, and many towns and beaches are going to need us to visit too. Dream of where you’ll go when you’re able, and let the kids have a role in researching and planning—from hotels to sights to restaurants. Give yourselves something great to look forward to down the road. å

LEFT TO RIGHT: ROBBIE CAPONETTO; OFFSET/MAREEN FISCHINGER

It’s only going to get hotter in the coming months. Eat outside as often as you can.

It means easier cleanup, for one thing, and if you happen to live close enough to your neighbors that you can hear them in their backyard, maybe you can coordinate dinnertime and enjoy each other’s company from afar.

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Great American Treasures

Honor Your Home’s Story “The house came to us nicknamed Kiskadee, and we kept it that way,” says homeowner Louana Frois.

The kiskadee is a bird native to Texas, a yellowand-black flycatcher. The small birdhouses atop the fence posts and a carved sign in the guesthouse pay tribute to the name.

LITTLE PINK HOUSE A 1901 Pass Christian, Mississippi, cottage lives on as an elegant beach hideaway

BY EMILY RAFFIELD PHOTOGRAPHS BY DANE TASHIMA

L

OUANA AND TED FROISÕ petite

beach cottage in Mississippi survived Hurricane Camille in 1969 and then Hurricane Katrina in 2005, so they feel especially passionate about carrying their 1,200-square-foot home into the future while sustaining its historic roots.

“Pass Christian’s old houses are treasures, and they’re a part of our culture here—setting the tone of timeless beauty and simple coastal sophistication,” says Louana. “I know preserving the homes and keeping them how they should be has helped to save the town itself.” The Froises’ cottage is one of the buildings in Pass Christian’s Scenic Drive historic district. The house’s all-wood original structure (primarily made of native Mississippi cypress and pine) and the sturdy early-1900s construction style are to be thanked for its ability to withstand the worst of Mother Nature.

“Ted and I both grew up in New Orleans, just an hour’s drive from Pass Christian, so we started visiting The

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Draw Inspiration from Place In Pass Christian, traditional design is always in vogue, but due to the humid waterfront location, more practical takes on this look are best. “The cottage interiors are designed for today’s lifestyle, but every room has the spirit of what it was originally intended to be,” says designer Grace Kaynor. “The living room has a formal edge to it with a desk, side lamps, wall sconces, matching club chairs, and even antique candlesticks, but it’s still comfortable enough to relax and de-stress there.”

Stay in Neutral Territory “With the rich natural wood floors, walls, and ceilings, we brought in white pieces to make the space appear brighter and a touch bigger,” remarks Kaynor. “They reflect the light that streams in from the windows all around the room. If used in strategic places, white furniture can do magic.”

Invest in Statement Pieces The four-poster bed by Noir Furniture was the first new furniture purchase for the cottage. “We gave it an extra layer of paint to complement the historic patina of the house,” says Kaynor. “I preach that good design and custom pieces take time. If you’re willing to wait for quality, those will be the special things in your home that can be enjoyed for years to come.”

Have a Little Fun “As much as you can see the Arts and Crafts design style in the main house, the guest cottage swings more classic to me. It’s all about primary colors like nautical blues and strong reds, built-in twin beds, globed reading lamps, and playful art,” says Kaynor.

“The guesthouse is smaller than the main one, almost like a playhouse if you can imagine. We wanted to have fun with it by maximizing the space and keeping it lighthearted.”

Pass (what the locals call it) as children with our families,” notes Louana. “Fastforward many years, and our daughter, who lives in New Orleans, bought a summer home in nearby Bay St. Louis.

We began to spend a bit more time out here, and that’s when we spotted this wonderful little cottage.”

Upon touring the house, the Froises were both immediately charmed by its classic Pass Christian-style architecture (the property-lining picket fence, brick walkways, wide porches, and high ceilings). “We love old homes and antiques, too, because they each have a story to tell, and when you take them into your life, you are continuing that story,” says Louana.

They bought the cottage with hopes of spending a portion of the year there, particularly holidays and a few weeks during the summer and fall. With the house already renovated by its previous owner and surrounded by an exquisite garden, the couple focused their efforts on the inside. “We wanted it to be warm

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Show Your True Colors

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that you just can’t re-create.”

The homeowners feel the same way about the precious time they spend in Pass Christian—it can’t be duplicated.

“Our little cottage provides us a spirit of joie de vivre,” says Louana. “We walk the beach daily with our dachshunds.

Ted and I also have a 1957 Lyman boat that we like to take into the waterways nearby, and we even cruise around The Pass in our 1955 Ford Thunderbird when we are here. It’s true—we have a love for old things.” å

The Froises chose to keep the cottage’s original exterior paint.

“The rich peach reminded me of the inside of a Gulf shell that I could’ve found on the beach,” says Louana. “It inspired and communicated a serenity that we didn’t want to lose.” The light gray porches and cream trim are also original to the house and help keep the outside spaces cooler.

NAVIGATING THE PASS SCRATCH THE SURFACE of Pass Christian, Mississippi—incorporated in 1848 and located just 65 miles northeast of New Orleans—and you’ll find miles of white sand coastline, blocks of historic homes, and the second-oldest yacht club in the United States.

Iconic U.S. 90 takes you along the edge of the Gulf, nearly at sea level. As you skip along the waterfront, don’t forget to slow down and pick up some royal red shrimp and blue crab fresh off the pier from local fishermen. As the day fades, a sunset cruise is never to be missed. With multigenerational appeal, The Pass draws people in with its relaxed lifestyle and keeps them forever.

STYLING: PAGE MULLINS

and inviting with a touch of style,” says Louana. They knew that they needed to bring in a skilled designer to achieve their vision in a timely manner. “We called our daughter’s friend, Grace, right away,” says Louana. Interior designer Grace Kaynor is a New Orleans native, and she owns the design shop Sotre on Magazine Street. “She was very familiar with our tastes and was able to achieve the refined comfort we were looking for,” recalls Louana.

“The home’s interiors embrace what this place is all about—casual elegance,” says Kaynor. “I say it’s ‘old-school beach’ here. After spending all day out in the sun, people are still entertaining with their china and silver.”

The designer likens this house to an artfully restored boat: rich wood texture with beautiful lines and a distinctive level of polish on the inside. “The Froises wanted to keep the natural wood walls, ceilings, and floors exposed to honor what was original to the home,” Kaynor says. “To me, that is authentic beauty

Dare To Be Original “We purchased a new rattan daybed with plans to re-cover its tufted mattress and add our own custom bolsters and accent pillows,” says Kaynor. “The more polished embroidered fabric we chose gave the piece the übercustom look we desired.”

HOW TO

EAT A

TOMATO WITH A BOUNTY LIKE THIS, IT’S TIME TO GET CREATIVE

Photographs by G R E G D U P R E E

| Text by L I S A

CERICOLA

| Recipes by R O B B Y

M E LV I N

| Food Styling by A N N A

HAMPTON

| Prop Styling by G I N N Y

BRANCH

SLOWROASTED CHERRY TOMATO BRUSCHETTA recipe, p. 84

| TOMATO TIP |

ROAST ’EM This recipe is the easiest way to make use of an overabundance of cherry tomatoes. Roasting concentrates the sweetness and makes the fruit jammy and rich. You don’t want the tomatoes to break down completely in the oven; they should still hold their shape.

Once they have cooled a bit, you can easily remove and discard the skins. Or leave them on, and serve as is.

MARINATED TOMATOAND-HERB SALAD recipe, p. 84

PASTA WITH MARINATED TOMATOES recipe, p. 84

| TOMATO TIP |

MARINATE ’EM These tangy tomatoes can be enjoyed solo, in a salad with torn summer herbs, or with hot cooked pasta for a lighter and brighter take on marinara sauce. However you serve them, let the tomatoes sit in the vinaigrette at room temperature for the full 20 minutes. This allows them to release their juices, absorb the flavors of the garlic and red wine vinegar, and break down a bit to become more tender.

81 SOUTHERNLIVING.COM / JUNE 2020

| TOMATO TIP |

FRY ’EM We’re not going to lie—the crisp, golden-brown breading is the tastiest part of a fried green tomato. Yellow cornmeal (use fine, not coarse ground) has good flavor, texture, and color, but the secret to a great crust is to add a little all-purpose flour to the breading mixture. This helps coat the tomato slices evenly without clumping or caking.

FRIED GREEN TOMATO SALAD WITH BUTTERMILK DRESSING recipe, p. 84

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SMOKEDTOMATO SALSA recipe, p. 84

| TOMATO TIP |

SMOKE ’EM This simple salsa has an incredible depth of flavor that can be achieved only by smoking the tomatoes and jalapeños. Plum tomatoes are perfect for this cooking method because they are meaty but still contain a lot of moisture. We like the mild flavor of applewood chips, but other types of wood will work—except for hickory, which can be overpowering.

Marinated Tomatoes ACTIVE 10 MIN. - TOTAL 30 MIN. SERVES 4

Fried Green Tomato Salad with Buttermilk Dressing ACTIVE 30 MIN. - TOTAL 30 MIN. SERVES 4

Whisk together 1/4 cup red wine vinegar, 1/4 cup extra-virgin olive oil, 1 Tbsp. minced shallot (from 1 small shallot), 1 tsp. kosher salt, 1/2 tsp. black pepper, and 3 minced garlic cloves. Gently stir in 1 lb. mixed heirloom tomatoes, cut into 1-inch-thick wedges; let stand 20 minutes. Serve as is, or use as directed in recipes below.

Pasta with Marinated Tomatoes ACTIVE 10 MIN. - TOTAL 20 MIN.,

3 Tbsp. mayonnaise 1 ½ Tbsp. sour cream 1 ½ Tbsp. thinly sliced fresh chives 1

Tbsp. fresh lemon juice (from 1 lemon)

1

Tbsp. Dijon mustard

2 tsp. extra-virgin olive oil 1

cup whole buttermilk, divided

2 ½ tsp. kosher salt, divided 1 ½ tsp. black pepper, divided Vegetable oil 1

large egg, lightly beaten

PLUS TIME TO PREPARE MARINATED

¾ cup fine yellow cornmeal

TOMATOES

¼

SERVES 4

1

cup all-purpose flour, divided

1

lb. green tomatoes (about 3), cut into 1/3-inch slices (12 slices)

Cook 8 oz. penne pasta according to package directions; drain. Place one-fourth of Marinated Tomatoes with marinade in a blender; pulse until tomatoes are very finely chopped, 3 to 4 times. Coarsely chop remaining Marinated Tomatoes, reserving marinade.

Combine finely and coarsely chopped tomatoes and reserved marinade with hot cooked pasta, and toss to coat. Stir in 1 cup loosely packed chopped fresh basil and 8 oz. torn fresh mozzarella cheese.

Marinated Tomatoand-Herb Salad ACTIVE 10 MIN. - TOTAL 10 MIN., PLUS TIME TO PREPARE MARINATED TOMATOES SERVES 4

Gently remove Marinated Tomatoes from marinade, reserving marinade. Arrange Marinated Tomatoes on a serving platter with 1 large beefsteak tomato (7 oz.), cut into ½-inch-thick slices, and 1 cup halved heirloom cherry tomatoes. Drizzle with reserved marinade, sprinkle with ½ tsp. flaky sea salt, and top with ½ cup loosely packed torn mixed fresh herbs (such as parsley, basil, dill, and chives).

8

1

tsp. cayenne pepper

cups assorted mixed lettuces (such as arugula and butter lettuce) small red onion, thinly sliced (about ½ cup)

1. Whisk together first 6

ingredients, ½ cup of the buttermilk, 1 teaspoon of the salt, and ½ teaspoon of the black pepper. Cover; chill buttermilk dressing until ready to serve.

2. Pour vegetable oil to a depth

of 3 inches in a large cast-iron Dutch oven; heat over high to 350°F. Whisk together egg and remaining ½ cup buttermilk in a shallow dish. Combine cornmeal, cayenne, ½ cup of the flour, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a second shallow dish.

Combine remaining ½ cup flour, ½ teaspoon salt, and ½ teaspoon black pepper in a third shallow dish. Working with 1 slice at a time, dredge tomato in flour mixture, then in egg mixture, and then in cornmeal-flour mixture.

3. Fry tomato slices, in 2 batches, in hot oil until browned, about 3 to 4 minutes total, turning slices halfway through frying. Drain on paper towels.

4. Combine lettuces and red

84 JUNE 2020 / SOUTHERNLIVING.COM

onion in a large bowl. Toss lettuce mixture with ¼ cup of the buttermilk dressing, reserving the rest. Divide salad among 4 plates, top each with 3 fried green tomatoes. Drizzle evenly with remaining dressing.

Pickled Green Tomatoes ACTIVE 15 MIN. - TOTAL 24 HOURS, 15 MIN., INCLUDING 24 HOURS CHILLING SERVES 8

1 ¼ cups rice vinegar ½ cup granulated sugar 2 Tbsp. kosher salt 3 basil sprigs ¼

cup thinly sliced shallot (from 1 medium shallot)

¼

tsp. crushed red pepper

1 lb. small green tomatoes (about 4), cored and cut into 1/3-inch-thick slices (about 4 slices each)

Stir together 1 cup water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10 minutes. Place basil, shallots, crushed red pepper, and green tomatoes in a 32-ounce canning jar. Pour vinegar mixture over green tomato mixture in jar. Cover with a tight-fitting lid; chill 24 hours. Store in refrigerator up to 2 months.

Slow-Roasted Cherry Tomato Bruschetta ACTIVE 15 MIN. - TOTAL 55 MIN. MAKES 8

1 ½ lb. cherry tomatoes (about 4 cups) 6

medium garlic cloves

5 thyme sprigs 1 tsp. fennel seeds 1 tsp. kosher salt 1 Tbsp. sherry vinegar ¾ cup extra-virgin olive oil, divided ½ (8-oz.) baguette, sliced diagonally (about 8 slices) 4 oz. goat cheese log, softened Small fresh basil leaves

1. Preheat oven to 350°F. Toss together tomatoes, garlic, thyme, fennel seeds, salt, vinegar, and

1/4 cup of the oil in an 11- x 7-inch baking dish. Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes.

Cool 10 minutes.

2. Meanwhile, place baguette

slices in a shallow baking pan, and drizzle with 1/4 cup of the oil. Bake at 350°F until slightly browned, 8 to 10 minutes.

Carefully remove and discard blistered peels from cooled tomatoes, if desired. Spread goat cheese on warm baguette slices, and place on a serving platter.

Top with tomatoes, drizzle with remaining 1/4 cup oil, and sprinkle with basil leaves.

Smoked-Tomato Salsa

ACTIVE 30 MIN. - TOTAL 2 HOURS SERVES 8

2 cups applewood chips 1 ½ lb. plum tomatoes, cut in half lengthwise (6 tomatoes) 2 jalapeño chiles 1 medium-size red onion, coarsely chopped (1 cup) 1/3 cup fresh cilantro leaves 2 Tbsp. fresh oregano leaves 2 garlic cloves 2 Tbsp. fresh lime juice (from 1 large lime) 1 Tbsp. honey 1 ¼ tsp. kosher salt

1. Soak wood chips in water 30

minutes. Drain well. Meanwhile, prepare a charcoal fire in a smoker according to manufacturer’s instructions. Maintain temperature at 200°F to 225°F for 15 to 20 minutes. Place wood chips on coals. Smoke tomatoes and jalapeños, covered with smoker lid, until tender, about 45 minutes. Remove tomatoes and jalapeños from smoker; discard stems from jalapeños.

2. Place onion, cilantro, oregano,

and garlic in a food processor; pulse until finely chopped, about 5 times. Transfer to a medium bowl. Place tomatoes, jalapeños, lime juice, honey, and salt in food processor; process until smooth, 1 minute. Transfer to bowl with onion mixture; stir to combine. Cover; chill at least 45 minutes before serving. Â

PICKLED GREEN TOMATOES recipe, p. 84

| TOMATO TIP |

PICKLE ’EM Enjoy tomatoes well past summer with a few jars of these tangy pickles stored in your pantry. When purchasing green selections for pickling, choose ones that are about the size of a baseball or smaller. Larger tomatoes tend to be tough and bitter and won’t absorb the brine as well.

All in the Family From left: Edgar L. “Dooky” Chase III, Stella Chase Reese, Edgar L. “Dooky” Chase IV, Tracie Haydel Griffin, and Leah Chase Kamata (seated) ensure Dooky Chase’s Restaurant remains as vibrant as their matriarch left it.

The

Legacy oÄ Aunt

Leah

JUNE MARKS ONE YEAR SINCE NEW ORLEANS CULINARY LEGEND LEAH CHASE PASSED AWAY AT AGE 96.

JESSICA B. HARRIS, AUTHOR AND CULINARY HISTORIAN, REFLECTS ON THEIR DECADES-LONG FRIENDSHIP AND THE IMPRINT THE “QUEEN OF CREOLE CUISINE” LEFT ON HER AND THE WORLD

BY JESSICA B. HARRIS

PHOTOGRAPHS BY ROBBIE CAPONETTO

I

don’t remember when I first heard of Dooky Chase’s Restaurant, but I do remember that on my first trip from New York to New Orleans in the 1970s, as a writer for Essence magazine, it was a must-stop spot on my itinerary. Although I knew the restaurant had served as an important gathering place for activists during the Civil Rights Movement and that Leah Chase had a pivotal role in that struggle, I didn’t meet her on that visit. In fact, the exact time and place of 87 SOUTHERNLIVING.COM / JUNE 2020

Room with a View: Dooky Chase’s Restaurant showcases Leah’s large collection of African American art.

our first meeting are lost in time. I recall little of the food, only the vague layout of the small eatery she ran with her husband, Edgar Lawrence “Dooky” Chase, Jr., that would become one of the city’s most renowned restaurants and a hub of my New Orleans life.

Around the late 1980s, as a specialist on the food of the African-Atlantic world, I was invited to a Creole food conference at the Hermann-Grima Historic House in New Orleans.

When I was asked to suggest another individual to speak, Leah was my first choice. She appeared and enchanted the audience, and I was able to introduce her to my mother, who was also in attendance. They became friends, bonding over their January birthdays, their stubborn Capricorn goatheaded natures, and their love of food. I became enamored of the city and began to travel there frequently and see Leah more often, especially when my mother was in tow. A decade later, I was a New Orleans homeowner.

The warmth of the welcome, the dazzling array of African American art on the walls, and the home-cooked tastes from the kitchen gradually made Dooky Chase’s a regular spot for us. After my mother died in 2000, Leah, sensing my grief, took me aside and said, “I’ve decided I’m going to take you on.” The following January, I marked my mother’s birthday by having a dinner party with Leah at Galatoire’s Restaurant— her first trip to the iconic place. (For much of Leah’s life, she would not have been admitted through the front door.) It was a night of celebration and remembrance.

Celebrations were the leitmotif of this phase of our friend88 JUNE 2020 / SOUTHERNLIVING.COM

ship. I hosted a series of Holy Thursday parties at Dooky Chase’s, complete with place cards, table favors, and loads of red wine along with the traditional gumbo z’herbes and fried chicken. I even earned a nickname: Doctor Smart Mouth.

Aunt Leah, as I’d begun to call her by then, loved to tease me and gleefully told the world that, “Other folks would come, have their little cup of gumbo and their piece of fried chicken, and go home. Jessica came and had a full-out party.”

Those Holy Thursday get-togethers went on for a few years until they, like all life in New Orleans, were disrupted by an ill wind known as Hurricane Katrina.

That hurricane changed Dooky Chase’s Restaurant and the city. The tight-knit Chase family saw homes destroyed and the restaurant overwhelmed by water. Much was lost.

But Leah’s beloved art collection was saved, and the family— the heart and soul of this spot—was safe. It was a time of struggle yet also a time of triumph for them. Leah and her husband stayed close by and oversaw the rebuilding of the restaurant from matching his-and-hers FEMA trailers on the vacant lot across the street.

Our friendship continued to grow with visits, including her brief stay with me on Martha’s Vineyard and a rollicking week in Barbados, where I was working as a consultant for a hotel chain. Then we had a few informal public conversations for two New Orleans museums, where we discussed everything from the notables who had visited the restaurant (including Nat King Cole, Sarah Vaughan, and Ray Charles) to her extensive art collection, which was back and hanging

For many years, Harris (left) visited Leah in the kitchen at Dooky Chase’s Restaurant.

outing was up the street to on the newly restored walls. I Gabrielle Restaurant, where learned about her love of art she reveled just as much in and artists, her ferocious work their enthusiastic welcome as ethic, and her devotion to her in chef Greg Sonnier’s Cajun Catholic faith. food, which was richer and Over the years, my Aunt denser, very different from her Leah had morphed from being own recipes. a local-restaurant powerhouse Illness had begun to make into a national culinary legend. a relentless appearance. EvenShe had become a superstar. tually, there was hospitalizaPresidents stopped by to eat, tion. Her family allowed me to and she was even the inspiravisit and were kind enough tion for the character Tiana in to share their matriarch with Disney’s The Princess and the me. Our final meeting was at Frog. She took it all in stride, her son’s home. At one point, delighting in her fame yet still she said, “This is hard, Jess!” I remaining true to herself. was too moved to reply. I do I grew to know that Dooky not recall her last words to and Leah were a matched set: me, but I do remember the a couple who understood each feeling of farewell in the sense other’s strengths and weakof the French word adieu (“to nesses. While she’d often fuss God”) that accompanied my about “Dooky this” or “Dooky leaving and heading back to that,” she was deeply in love New York. with and bonded to that man, The next time I saw her, who was both her anchor and she was radiant, rested, and her partner for seven decades. in repose in her coffin at her The restaurant that gave her memorial service where I had fame bore his family name and been asked to speak. I began was their co-creation, even if my brief remarks with the much of his work went unwords, “There is a hole in my seen. When he died in 2016, heart tonight, but that hole is the winds in her sails were JESSICA B. HAR RIS smaller than the rend in the diminished and she felt his cultural fabric of New Orleans.” loss acutely.

That tear remains.

Saying goodbye is always Now I visit the restaurant difficult. The longer people are around, the more you think they will be there forever. during each trip, but it’s hard to go to the kitchen where Aunt “My legs hurt, Jess,” she would say. Increasingly, she was Leah’s worktable stands unoccupied. The fried chicken is off to see the doctor, but she always returned to her kitchen still the same, the art on the walls is the same, and so is the where, seated on her walker, she observed everything that welcome. It is now entrusted to Tracie Haydel Griffin, Leah’s went on with no hesitation about admonishing or correcting. granddaughter. The upstairs dining room, in which much Daughter Stella Chase Reese had taken over the running of New Orleans’ Civil Rights history took place, will be of the front of the restaurant. On my visits back, I would reopened. The bar is being redeveloped in tribute to her husfind my seat in the dining room and then go and talk with band, who was a master mixologist. And dinner service with a menu by grandson Edgar L. “Dooky” Chase IV will also Aunt Leah.

We’d also go out to dinner at places she liked or wanted gradually return. The work is helmed by her children and to try. As a dining companion, she was fascinating. Everyone undertaken by the fourth generation of the family. My friend always saluted her like she was visiting royalty, and she was is gone, but the continuity is assured. å engaged by the chefs who invariably came out to see her.

Her unending curiosity about the world meant she was Jessica B. Harris is the author of 15 books, most recently Vintage captivated by new tastes and unusual menu items. Our last Postcards from the African World.

CEDRIC ANGELES

“My Aunt Leah had morphed from being a local-restaurant powerhouse into a national culinary legend.”

89 SOUTHERNLIVING.COM / JUNE 2020

Peach-Plum Crumble Slab Pie

recipe, page 98

Easy As Slab Pie TURN YOUR FARMERS’ MARKET HAUL INTO SWEET SEASONAL DESSERTS

PHOTOGRAPHS BY Antonis Achilleos RECIPES BY Pam Lolley TEXT BY Patricia S. York FOOD STYLING BY Emily Nabors Hall PROP STYLING BY Claire Spollen

90 JUNE 2020 / SOUTHERNLIVING.COM

DOUBLE THE DESSERT Because this crumb-topped pie requires only one portion of pastry, use the leftover dough to make piecrust cookies. Roll out the dough, cut out shapes with cutters, brush with butter, and sprinkle with cinnamon sugar.

Bake at 375ËšF for 10 minutes or until golden brown.

BlueberryOrange Blossom Honey Slab Pie

recipe, page 96

A FINER FILLING For a thick, smooth filling that doesn’t look cloudy, use quick-cooking or instant tapioca. The extra step of grinding the tapioca pearls into a powder ensures that it will dissolve easily and won’t clump in the pie. Or you can substitute 3 tablespoons of tapioca flour or starch (look for it in the baking aisle) and skip this step.

92 JUNE 2020 / SOUTHERNLIVING.COM

PICK FIRM FRUIT Wide strips of crust form a pleasing design that shows off the star ingredients.

Choose firm ripe peaches and nectarines for the filling.

If your fruit is overly soft, it may break down too much when it bakes and release a lot of liquid, making the filling runny.

Stone Fruit Lattice-Topped Slab Pie

recipe, page 96

Key Lime Slab Pie with Strawberry Whipped Cream recipe, page 98

FINISHING TOUCH Stunning enough to be the centerpiece at a brunch or bridal shower, this delicious summertime favorite can be made up to one day in advance, except for the Strawberry Whipped Cream, which should be prepared and spooned onto the pie just before serving.

CHILL OUT For the neatest braids, keep the dough as cold as possible when twisting the strips. While working on one braid, you may need to pop the other strips back in the refrigerator to chill.

Triple-Berry Slab Pie

recipe, page 98

95 SOUTHERNLIVING.COM / JUNE 2020

Line with parchment paper, leaving a 3- to 4-inch overhang around edges of pan. Fill with pie weights or dried beans.

Bake 10 minutes. Remove parchment and pie weights.

Return crust to oven; bake at 375°F for 5 minutes. Transfer to a wire rack; cool completely, about 30 minutes.

2. Stir together granulated

sugar, honey, ground tapioca, cornstarch, lemon juice, orange zest, orange juice, vanilla, and kosher salt in a large bowl until combined. Gently stir in blueberries until completely coated.

Let mixture stand 15 minutes, stirring occasionally.

3. Meanwhile, unwrap the

remaining smaller Slab Pastry Crust disk; roll out on a lightly floured work surface to ¼-inch thickness. Cut out blooms in various shapes and sizes using assorted flower-shaped cookie cutters. Refrigerate until ready to assemble pie.

4. Spoon blueberry mixture evenly into prepared crust.

Arrange assorted flower cutouts over top of pie. Whisk together egg and 1 tablespoon water in a small bowl. Brush mixture over cutouts. If desired, sprinkle flower cutouts with sparkling sugar.

5. Bake at 375°F until crust and

Blueberry-Orange Blossom Honey Slab Pie ACTIVE 30 MIN. - TOTAL 2 HOURS, 15 MIN., PLUS 1 HOUR, 30 MIN. COOLING SERVES 12

Slab Pastry Crust (recipe, above) All-purpose flour, for work surface 3/4

cup granulated sugar

1/4

cup orange blossom honey

3 Tbsp. uncooked quickcooking tapioca, ground in a spice grinder or food processor 3 Tbsp. cornstarch 2 Tbsp. fresh lemon juice (from 1 lemon) 1

Tbsp. orange zest plus 2

Tbsp. fresh juice (from 1 orange) 1

tsp. vanilla extract

1/2

tsp. kosher salt

10

cups fresh blueberries (from 5 pt. blueberries)

1

large egg

Stone Fruit LatticeTopped Slab Pie

Sparkling sugar (optional)

ACTIVE 20 MIN. - TOTAL 2 HOURS, 10

1. Preheat oven to 375°F.

Unwrap the larger Slab Pastry Crust disk; roll out on a lightly floured work surface into an 18- x 13-inch rectangle. Wrap dough around rolling pin, and gently fit inside a 15- x 10-inch jelly-roll pan. Turn dough edges under; crimp. Prick bottom and sides of dough with a fork.

96 JUNE 2020 / SOUTHERNLIVING.COM

flowers are browned and filling is bubbly, 45 to 50 minutes, covering crust edges with aluminum foil during final 15 minutes of baking to prevent excessive browning, if needed.

Transfer to a wire rack; cool completely, about 1 hour.

MIN., PLUS 1 HOUR, 30 MIN. COOLING SERVES 12

Slab Pastry Crust (recipe, above left) 2

lb. firm ripe peaches, peeled, pitted, and sliced (about 4 cups)

1 lb. fresh Bing cherries, pitted (about 4 cups) 1 1/2 lb. firm ripe nectarines, peeled and sliced

(about 2 cups) 2 3/4

tsp. vanilla extract cup granulated sugar

1/2 cup packed light brown sugar 1/3

cup all-purpose flour, plus more for work surface

1/2

tsp. kosher salt

1/4

cup butter, melted

1

large egg Turbinado sugar (optional)

1. Preheat oven to 375°F.

Unwrap the larger Slab Pastry Crust disk; roll dough out on a lightly floured work surface into an 18- x 13-inch rectangle.

Wrap dough around rolling pin, and gently fit inside a 15- x 10-inch jelly-roll pan. Turn dough edges under; crimp.

Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3- to 4-inch overhang around edges of pan. Fill with pie weights or dried beans. Bake 10 minutes. Remove parchment and pie weights. Return crust to oven, and bake at 375°F for 5 minutes. Transfer to a wire rack, and cool completely, about 30 minutes.

2. Place peaches, cherries,

nectarines, and vanilla in a large bowl. Stir together granulated sugar, brown sugar, flour, and salt in a medium bowl. Sprinkle over peach mixture; stir gently to combine.

Spoon mixture into prepared crust, and drizzle evenly with melted butter.

3. Unwrap the remaining smaller Slab Pastry Crust disk, and roll dough out on a lightly floured work surface into a 12- x 16-inch rectangle. Cut lengthwise into 7 (1 1/2-inchwide) strips, and arrange in a lattice pattern over peach mixture in crust. Press dough strips to edges to adhere.

Whisk together egg and 1 tablespoon water in a small bowl, and brush mixture over dough strips. If desired, sprinkle dough strips with turbinado sugar.

4. Bake at 375°F until crust is deep golden and peach mixture is bubbly, 45 to 50 minutes,

covering pie with aluminum foil during final 15 minutes of bake time to prevent excessive browning. Transfer to a wire rack, and cool completely, about 1 hour.

minutes or up to 2 hours. Serve warm with vanilla ice cream, if desired.

Transfer to a wire rack; cool completely, about 1 hour. Cover and chill at least 3 hours or up to 24 hours.

Key Lime Slab Pie with Strawberry Whipped Cream

3. Process strawberries in a

ACTIVE 30 MIN. - TOTAL 1 HOUR,

Peach-Plum Crumble Slab Pie ACTIVE 20 MIN. - TOTAL 2 HOURS, PLUS 40 MIN. COOLING

40 MIN., PLUS 1 HOUR, 30 MIN. COOLING AND 3 HOURS CHILLING SERVES 12

Slab Pastry Crust (recipe, p. 96)

SERVES 12

All-purpose flour, for work surface

Slab Pastry Crust (recipe, p. 96) 2

lb. firm ripe peaches, peeled, pitted, and sliced (about 6 cups)

1 1/2 lb. firm ripe red plums, sliced (about 4 cups)

2 (14-oz.) cans sweetened condensed milk 6

large egg yolks

2 tsp. Key lime zest plus 1 cup fresh juice (from about 1 lb.

Key limes), plus additional zest for garnish

1

cup all-purpose flour, divided, plus more for work surface

1

cup granulated sugar, divided

7 fresh strawberries, halved lengthwise, plus more for garnish

6

Tbsp. butter, melted

2 cups heavy whipping cream

1

tsp. ground cinnamon

1

tsp. vanilla extract

tsp. kosher salt

6

Tbsp. powdered sugar

1/2

Vanilla ice cream (optional)

1. Preheat oven to 375°F.

Unwrap the larger Slab Pastry Crust disk; roll dough out on a lightly floured work surface into an 18- x 13-inch rectangle.

Wrap dough around rolling pin; gently fit inside a 15- x 10-inch jelly-roll pan. Turn edges under; crimp. Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3to 4-inch overhang around pan edges. Fill with pie weights or dried beans. Bake 10 minutes.

Remove parchment and pie weights. Return crust to oven; bake at 375°F for 5 minutes.

Transfer to a wire rack; cool completely, about 30 minutes.

(Reserve smaller Slab Pastry Crust disk for another use.)

2. Gently toss together peaches,

plums, and ½ cup each of the flour and sugar in a large bowl.

Spoon mixture into prepared crust. Stir together butter, cinnamon, salt, and remaining ½ cup each flour and sugar in a medium bowl. Sprinkle over peach mixture in crust.

3. Bake at 375°F until lightly

browned and bubbly, 35 to 40 minutes. Let stand at least 10

Soft pink food coloring gel (optional)

food processor or blender until completely smooth, about 30 seconds. Pour through a fine mesh strainer into a small bowl; discard solids.

4. Beat heavy cream, vanilla,

and 3 tablespoons of the strained strawberry mixture in a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 30 seconds.

Gradually add powdered sugar and, if desired, food coloring gel, beating until soft peaks form, about 1 minute. (Reserve any remaining strained strawberry mixture for another use.)

5. Spoon whipped cream mixture over pie filling, gently swirling to cover and leaving some of the filling showing underneath. Garnish the pie with additional lime zest and strawberries.

1. Preheat oven to 375°F.

Unwrap the larger Slab Pastry Crust disk; roll dough out on a lightly floured work surface into an 18- x 13-inch rectangle.

Wrap dough around rolling pin; gently fit inside a 15- x 10-inch jelly-roll pan. Turn dough edges under; crimp. Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3- to 4-inch overhang around pan edges. Fill with pie weights or dried beans. Bake 10 minutes.

Remove parchment paper and pie weights. Return crust to oven; bake at 375°F until lightly browned, 8 to 10 minutes.

Transfer to a wire rack; cool completely, about 30 minutes.

(Reserve remaining smaller Slab Pastry Crust disk for another use.)

2. Reduce oven temperature

to 350°F. Whisk together condensed milk, yolks, lime zest, and lime juice in a large bowl. Gently pour into prepared crust. Return to oven, and bake until center is almost set, 11 to 13 minutes. (The center will not be firm but will set up as it chills.)

98 JUNE 2020 / SOUTHERNLIVING.COM

Triple-Berry Slab Pie ACTIVE 30 MIN. - TOTAL 1 HOUR, 10 MIN., PLUS 1 HOUR, 30 MIN. COOLING SERVES 12

Slab Pastry Crust (recipe, p. 96) All-purpose flour, for work surface 3 (6-oz.) pkg. fresh raspberries (about 4 cups) 3 (6-oz.) pkg. fresh blackberries (about 4 cups) 2 cups fresh blueberries (about 9 oz.)

1 Tbsp. lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) 2/3 cup granulated sugar 2/3 cup packed light brown sugar 1/2 cup all-purpose flour 1 Tbsp. chopped fresh thyme 1/2 tsp. kosher salt 2 Tbsp. butter, cut into small cubes 1 large egg

1. Preheat oven to 375°F. Unwrap the larger Slab Pastry Crust disk, and roll dough out on a lightly floured work surface into an

18- x 13-inch rectangle. Wrap dough around rolling pin; gently fit inside a 15- x 10-inch jellyroll pan. Turn edges under; crimp. Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3to 4-inch overhang around pan edges. Fill with pie weights or dried beans. Bake 10 minutes.

Remove parchment and pie weights. Return crust to oven; bake at 375°F for 5 minutes.

Transfer to a wire rack; cool completely, about 30 minutes.

2. Gently stir together berries,

lemon zest, and lemon juice in a large bowl. Stir together granulated sugar, brown sugar, flour, thyme, and salt in a small bowl. Sprinkle over berry mixture; stir gently to incorporate. Spoon berry mixture into prepared crust. Sprinkle evenly with cubed butter.

3. Unwrap remaining smaller

Slab Pastry Crust disk; roll dough out on a lightly floured work surface into a 12- x 6x ¼-inch rectangle. Cut 15 (12-inch-long, 1/4-inch-wide) strips from dough rectangle.

(Discard dough scraps, or reserve for another use.) Whisk together egg and 1 tablespoon water in a small bowl.

4. Braid 3 dough strips together,

keeping the braid as snug as possible. Carefully place dough braid crosswise on top of pie about 2 inches from 1 short side of pan. Brush top of crimped crust where dough braid overlaps with it, and press together to adhere. Brush top of dough braid with some of the egg mixture. Repeat process with remaining 12 dough strips and egg mixture, making 5 dough braids total, each spaced 2 to 3 inches apart on top of pie.

5. Bake at 375°F until crust is

golden brown and filling is bubbly, 45 to 50 minutes, covering crust edges with aluminum foil during final 15 minutes of baking to prevent excessive browning, if needed. Transfer to a wire rack, and cool completely, about 1 hour. å

B E CO R O N AV I R U S S M A R T

HOW TO PROTECT YOUR FAMILY FAMILY REMINDERS Place notes like these to help your family stay safe.

1

DID YOU

Wash Your Hands?

Take 20 seconds and do it now.

HEY,

Clean Your Phone.

2 3

Because, um, you touch it all day long.

STAR IN

Your Own Video.

Visit with friends and loved ones via video instead of in person.

1

TALK TO YOUR KIDS

2

WASH HANDS FREQUENTLY

3

STAY AT HOME

Your Children May Be Feeling Confused and Anxious.

It’s the Best Way to Stop the Spread.

Social and Physical Distancing Slows the Spread.

Answer questions and encourage them to share their feelings.

Thorough handwashing takes at least 20 seconds.

This can be especially hard for kids. Staying home protects your family and other people.

Reassure them that they are ok and you are there for them.

Do it when you come in from outside, before eating and after you cough or sneeze.

L E A R N M O R E AT C O R O N AV I R U S .G O V

STAY

Six Feet Apart.

Any time you are outside of your house, no exceptions.

Keep playdates virtual.

If you need to leave the house, stay a minimum of 6 feet from other people.

TALK

About It. Sharing your feelings is a good thing.

the

Lemon-Basil Spritzer

100 JUNE 2020 / SOUTHERNLIVING.COM

Spicy Watermelon Refresher

Sweet Tea Mule

Pineapple-Coconut Fizz

Blackberry-Mint Sparkler

Cucumber-Honeydew Cooler

recipes by Casey Barber photographs by Victor Protasio prop styling by Audrey Davis food styling by Emily Nabors Hall

THE RECIPES

Unless noted below, you can omit the alcohol in these drinks with great results

Lemon-Basil Spritzer

Sweet Tea Mule

|SERVES 6|

|SERVES 8|

Prepare two batches Simple Syrup (recipe below). Remove from heat; stir in 3 (1-inch-long) lemon peel strips and 3 large fresh basil leaves.

Cover and steep 30 minutes. Pour mixture through a fine mesh strainer into a bowl; discard solids. Cool to room temperature, 1 hour. Pour cooled syrup into a 2- to 3-qt. pitcher. Stir in 1 (750-ml) bottle chilled Champagne or dry sparkling wine. (For a mocktail, substitute 1 liter lemon-flavored seltzer water.) Fill 6 stemless wineglasses with ice. Pour cocktail evenly into glasses; garnish with basil leaves and lemon

Stir together 2 (12-oz.) bottles ginger beer, 4 1/2 cups unsweetened tea, 3/4 cup (6 oz.) bourbon, 1/3 cup Simple Syrup (recipe below), and 1/4 cup fresh lime juice (from 2 limes) in a 2- to 3-qt. pitcher. Fill 8 large highball glasses or Moscow mule mugs with ice. Pour cocktail evenly into glasses; garnish with thinly sliced lime.

peel twists.

Spicy Watermelon Refresher |SERVES 8|

Prepare one-half batch Simple Syrup (recipe below); remove from heat. Stir in 1/2 seeded and chopped serrano chile (about 1 Tbsp.). Cover and steep 30 minutes. Pour mixture through a fine mesh strainer into a bowl; discard solids. Cool to room temperature, 1 hour. While syrup cools, process 3 cups cubed seedless watermelon (about 2 lb.) in a blender until smooth, 2 to 3 minutes. Working in batches, pour watermelon puree through a fine mesh strainer into a bowl; discard solids.

Pour watermelon juice into a 2- to 3-qt. pitcher. Stir in 3/4 cup (6 oz.) tequila reposado, 1 (12-oz.) can watermelonflavored or plain seltzer water, and cooled syrup. Salt the rims of 8 Collins glasses, and fill with ice. Pour cocktail evenly into glasses; garnish with chile slices and watermelon wedges.

102 JUNE 2020 / SOUTHERNLIVING.COM

Pineapple-Coconut Fizz

minutes. Remove from heat; stir in 1 packed cup fresh mint leaves. Cover; steep 30 minutes. Pour berry mixture through a fine mesh strainer into a bowl; discard solids. Cool to room temperature, 1 hour. Pour 3 cups of the cooled syrup into a 2- to 3-qt. pitcher.

Stir in 1 liter plain seltzer water or club soda and 1 1/2 cups (12 oz.) vodka.

Taste; add more syrup, if desired. Fill 8 highball glasses with ice. Working with 1 mint sprig at a time, hold sprig in 1 hand and gently smack with your palm to release its essential oils. Add a sprig to each glass. Pour cocktail evenly into glasses; garnish with blackberries.

|SERVES 8|

Process 4 cups peeled, cored, and cubed fresh pineapple (from 1 [3 lb.] pineapple) in a blender until smooth and frothy, 2 to 3 minutes. Pour into a 2- to 3-qt. pitcher, and stir in 1 liter coconut-flavored seltzer water and 1 cup (8 oz.) white rum. Fill 8 Collins glasses with crushed ice, and add 2 pineapple leaves to each glass. Pour cocktail evenly into glasses. Garnish with pineapple wedges.

Blackberry-Mint Sparkler |SERVES 8|

Bring 4 (6-oz.) pkg. fresh blackberries, 2 cups granulated sugar, and 2 cups water to a simmer in a saucepan over medium-low, stirring occasionally.

Cook, stirring occasionally, until the blackberries start to soften, about 5

Cucumber-Honeydew Cooler |SERVES 8|

Process about 4 cups chopped English cucumbers (2 medium-size cucumbers), 1 1/2 cups cubed honeydew melon (about 1 lb.), 1 cup water, and 2 Tbsp. granulated sugar in a blender until smooth, 2 to 3 minutes. Working in batches, pour puree through a fine mesh strainer into a bowl; discard solids. Pour cucumber-honeydew juice into a 2- to 3-qt. pitcher. Stir in 1 cup (8 oz.) floral gin (such as Hendrick’s).

(For a mocktail, substitute 1 (12-oz.) can lime-flavored seltzer water.) Slice 1 English cucumber very thinly with a mandoline. Loop cucumber ribbons around insides of 8 small stemless wineglasses. Fill with ice; pour cocktail evenly into glasses. Ă‚

SIMPLE SYRUP Bring 1/2 cup granulated sugar and 1/2 cup water to a boil in a small saucepan over medium-low, stirring occasionally. Remove from heat, and cool to room temperature, 1 hour.

From Our Home to Yours

Winery, Inc., St. Helena, CA

FA M I L Y O W N E D S I N C E 19 4 8

Uncork a bottle of Sutter Home to turn a casual meal at home into a memorable moment.

T H E

S E C R E T S

O F

S O U T H E R N

C O O K I N G

QUIC K FIX

Hot off the Grill Winner! Winner! Five flavorful chicken dinners

PHOTOGRAPHS BY VICTOR PROTASIO

Curried Chicken Thighs (recipe, page 106)

JUNE 2020

|

105 SOUTHERNLIVING.COM

RECIPES BY IVY ODOM

T HE S L K ITCH EN

W AT C H T H E H E AT Make sure the grill doesn’t get too hot, or the chicken skin will burn before the inside is cooked. Keep the temperature at medium, which is also the right amount of heat for charring the vegetables.

1. Whisk together curry powder, garlic powder, paprika, and 2 teaspoons of the salt in a small bowl.

Sprinkle evenly over chicken thighs.

Curried Chicken Thighs with Charred-Vegetable Rice

halved lengthwise

ACTIVE 30 MIN. - TOTAL 45 MIN.

1 large (9-oz.) yellow squash, halved lengthwise

|SERVES 4|

1 large (8-oz.) red bell pepper

1 1/2 tsp. curry powder

1 medium-size (8-oz.) red onion, sliced into quarters

1/2 tsp. garlic powder

3 Tbsp. olive oil, divided

1/2 tsp. paprika

1 (8.8-oz.) pkg. precooked microwavable white rice, prepared according to pkg. directions

3 tsp. kosher salt, divided 8 (6-oz.) bone-in, skin-on chicken thighs 4 medium (6 oz. each) ears fresh bicolored corn 1 large (12-oz.) zucchini,

106 JUNE 2020 / SOUTHERNLIVING.COM

1/4 cup coarsely chopped fresh cilantro 1 tsp. fresh lime juice (from 1 lime) 1/2 tsp. black pepper

3. Meanwhile, toss together corn, zucchini, squash, bell pepper, red onion, and 2 tablespoons of the olive oil in a large bowl. Place vegetables on unoiled grates.

Grill, uncovered, turning occasionally, until charred on all sides, 6 to 8 minutes.

Transfer vegetables to a baking sheet; let stand until cool enough to handle, 6 to 8 minutes.

4. Cut corn kernels from cobs; place kernels in a large bowl, and discard cobs.

Roughly chop zucchini, squash, and onion; add to bowl. Chop bell pepper, discarding seeds and membrane; add to bowl. Add rice, cilantro, lime juice, black pepper, and remaining 1 teaspoon salt and 1 tablespoon oil; toss to coat. Divide vegetable mixture and chicken among 4 plates.

PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL

2. Preheat a gas grill to medium (350°F to 400°F). Place chicken, skin side down, on unoiled grates. Grill, uncovered, until grill marks appear and skin is golden brown and slightly charred, 8 to 10 minutes. Turn chicken; cover grill. Grill until a thermometer inserted in thickest portion of meat registers 165°F, 10 to 12 minutes. Transfer chicken to a plate or cutting board. Tent with aluminum foil, and rest about 10 minutes.

GO FOR THE GARLIC Garlic is an integral flavor in mojo sauce. This recipe calls for 10 cloves, but don’t worry; it isn’t overpowering.

Save prep time by using a food processor to chop up the cloves or purchasing bottled minced garlic.

Mojo Chicken Bowls ACTIVE 30 MIN. - TOTAL 35 MIN., PLUS 1 HOUR MARINATING |SERVES 4|

1 cup refrigerated orange juice 1/3 cup loosely packed fresh oregano leaves, chopped

8 (4-oz.) boneless, skinless chicken thighs 2 medium-size red onions, sliced into 1/2-inch-thick rings 1 (10-oz.) pkg. yellow rice, prepared according to pkg. directions 2 medium (6 oz. each) avocados, diced (about 2 1/2 cups)

1/3 cup olive oil

Chopped fresh cilantro

1/4 cup fresh lemon juice (from 2 lemons)

Lime wedges

1 medium jalapeño chile, unseeded and thinly sliced (about 1/4 cup)

1. Stir together orange juice, oregano, oil, lemon juice, lime juice, garlic, jalapeño, and 1 teaspoon of the salt in a large bowl.

Add chicken; toss to coat. Cover bowl with plastic wrap; chill 1 hour.

2 tsp. kosher salt, divided

2. Preheat a gas grill to medium-high

1/4 cup fresh lime juice (from 2 limes) 10 medium garlic cloves, finely chopped (about 1/4 cup)

(400°F to 450°F). Place onion rings on oiled grates. Grill, uncovered, until charred on both sides, 6 to 8 minutes total. Coarsely chop charred onions. Transfer to a medium bowl; cover with plastic wrap, and set aside.

3. Using tongs, transfer chicken from marinade to a plate, letting excess drip off (discard marinade). Sprinkle chicken evenly with remaining 1 teaspoon salt. Using tongs, transfer chicken to oiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of thigh registers 165°F, 6 to 7 minutes per side. Transfer chicken to a clean plate; let rest 5 minutes.

4. Divide rice, avocados, onions, and chicken among 4 bowls. Garnish with cilantro, and serve with lime wedges.

107 SOUTHERNLIVING.COM / JUNE 2020

T HE S L K ITCH EN

MAKE IT AHEAD Prepare the couscous and marinade a day in advance, and chill. Add the remaining garlic-lemon mixture to the chicken an hour before you plan to grill it. Stir in the cucumbers, herbs, and extra salt just before serving.

Grilled Lemon Chicken with Herb Couscous ACTIVE 45 MIN. - TOTAL 45 MIN., PLUS 1 HOUR CHILLING SERVES 4|

1 (4-lb.) whole chicken, cut into 6 pieces (leg quarters, breasts, and wings) 2 medium garlic cloves, minced 2 Tbsp. Dijon mustard

1 Tbsp. honey 2 tsp. lemon zest plus 1/2 cup fresh juice (from 3 lemons) 3/4 cup plus 2 Tbsp. olive oil 1 tsp. black pepper 2 tsp. kosher salt, divided 2 cups uncooked Israeli couscous 2 lemons, halved crosswise 2 small cucumbers, chopped (2 cups) 1/4 cup chopped fresh flat-leaf parsley 2 Tbsp. chopped fresh mint

1. Cut chicken wings at joints, separating flats, drumettes, and tips. Discard tips. Set aside 8 remaining chicken pieces. Stir together garlic, mustard, honey, and lemon zest and juice. Whisk in oil until emulsified.

Whisk in pepper and 1 teaspoon of the salt.

2. Place chicken in a large bowl. Add 3/4 cup garlic-lemon mixture (reserving remaining mixture in a separate bowl); toss to coat.

Cover bowl with plastic wrap; chill 1 hour.

3. Meanwhile, bring a large pot of water to a boil over high. Add couscous, and return to a boil. Reduce heat to medium. Simmer, stirring occasionally, until couscous is tender, about 10 minutes. Drain; transfer to a large bowl. Cool 10 minutes. Add remaining 3/4 cup garlic-lemon mixture to couscous; toss to coat. Cover; chill until ready to serve or up to 1 day.

4. Preheat a gas grill to medium (350°F to 400°F). Using tongs, transfer chicken from marinade to a plate, letting excess drip off (discard marinade). Sprinkle evenly with 1/2 teaspoon of the salt. Using tongs, transfer chicken to unoiled grates, skin sides down.

Grill, uncovered, until a thermometer inserted in thickest portion of thighs registers 165°F (13 to 14 minutes per side for legs and breasts and 10 minutes per side for wings). Add lemon halves, cut sides down, to grates while chicken cooks; grill until charred, 2 minutes. Let chicken rest 10 minutes.

5. Stir cucumbers, parsley, mint, and remaining 1/2 teaspoon salt into couscous mixture. Divide couscous, chicken, and charred lemons among 4 plates.

108 JUNE 2020 / SOUTHERNLIVING.COM

T HE S L K ITCH EN

SUPERMARKET SHORTCUT Look for refrigerated tzatziki in the produce section of your grocery store near the hummus. Our Test Kitchen recommends the Cedar’s brand, a deliciously thick and creamy blend of yogurt, cucumber, garlic, and dill.

Greek Chicken Pita Sandwiches ACTIVE 25 MIN. - TOTAL 25 MIN., PLUS 1 HOUR MARINATING SERVES 6|

1/4 cup olive oil 3 medium garlic cloves, finely chopped (about 1 Tbsp.)

2 tsp. chopped fresh oregano 1 1/2 tsp. kosher salt 1/2 tsp. black pepper 1/2 tsp. lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided 4 (8-oz.) boneless, skinless chicken breasts 6 (8-in.) pita rounds 3/4 cup refrigerated tzatziki 6 romaine lettuce leaves (from 1 small head) 1 1/2 cups multicolored cherry tomatoes, halved 1 small red onion, thinly sliced (about 1 cup)

1. Stir together oil, garlic, oregano, salt, pepper, and lemon zest in a large bowl.

Add chicken, and turn to coat. Cover and refrigerate 1 hour.

2. Preheat grill to medium-high (400°F to 450°F). Remove chicken from marinade; discard marinade. Place on unoiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of meat registers 165°F, 6 to 8 minutes per side. Transfer chicken to a cutting board; drizzle with lemon juice.

Rest 5 minutes or up to 20 minutes. Cut crosswise into 3/4-inch slices.

3. While chicken rests, place pita rounds on unoiled grates. Grill, uncovered, over medium-high until warmed and slightly charred, about 2 minutes per side.

Remove from grill; spread 2 tablespoons tzatziki over each pita.

4. Divide lettuce, tomatoes, onion, and sliced chicken evenly among pitas.

110 JUNE 2020 / SOUTHERNLIVING.COM

T HE S L K ITCH EN

BRING ON THE BERRIES Fresh blueberries add a pop of color and sweetness to this salad, but for extra tang, you can substitute homemade Pickled Berries (recipe, page 122).

Grilled Chicken Salad with Blueberries, Goat Cheese, and Pickled Onion ACTIVE 35 MIN. - TOTAL 40 MIN. SERVES 4|

1 cup red wine vinegar 1/2 cup packed light brown sugar

7 Tbsp. olive oil, divided 4 (8-oz.) boneless, skinless chicken breasts 1 tsp. Dijon mustard 1/2 tsp. fresh lemon juice (from 1 lemon) 8 oz. spring mix salad greens 8 oz. goat cheese, crumbled (about 2 cups)

3 whole cloves

1 (6-oz.) pkg. fresh blueberries

1 Tbsp., plus 1 1/2 tsp. kosher salt, divided

1 cup candied pecans

1 small red onion, thinly sliced (about 1 1/2 cups) 1/2 tsp. black pepper

1. Whisk together vinegar, sugar, cloves, and 1 tablespoon of the salt in a medium saucepan. Bring to a boil over medium-

high. Continue boiling, stirring occasionally, until sugar and salt dissolve, about 5 minutes. Place onion slices in a mediumsize heatproof bowl, and pour hot vinegar mixture over onion. Let cool completely to room temperature, about 30 minutes.

2. Meanwhile, stir together pepper, 2 tablespoons of the oil, and remaining 1 1/2 teaspoons salt in a small bowl. Brush mixture evenly over chicken breasts.

Preheat a gas grill to medium-high (400°F to 450°F). Place chicken on unoiled grates.

Grill, uncovered, until a thermometer inserted in thickest portion of meat registers 165°F, 7 to 8 minutes per side.

Transfer chicken to a cutting board, and rest 10 minutes. Cut into 3/4-inch slices.

3. Measure 3 tablespoons onion-pickling liquid into a medium bowl. Add mustard, lemon juice, and remaining 5 tablespoons oil; whisk until smooth. Place salad greens in a large bowl; add mustard mixture, goat cheese, blueberries, and pecans. Toss to coat. Drain remaining pickling liquid from onion; discard liquid and cloves. Add onion to salad; toss to combine. Divide evenly among 4 bowls; top with sliced chicken. Â

112 JUNE 2020 / SOUTHERNLIVING.COM

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Three More Salad Spin-Offs

T HE S L K ITCH EN

HEA LTH Y IN A H URRY

Twirl Up Your Pasta Salad Pair your favorite noodles with fresh seasonal produce RECIPES BY PAM LOLLEY

|

PHOTOGRAPHS BY ANTONIS ACHILLEOS

Tangy Chickpea

Prepare vinaigrette and pasta as directed. Combine with 1 cubed and roasted eggplant, 4 oz. feta cheese, 1 (15 1∕2-oz.) can chickpeas (drained and rinsed), and 1 cup chopped Peppadew peppers.

CALORIES: 342 – CARBS: 43G – FAT: 14G

Pintos and Peppers

Prepare vinaigrette and pasta as directed. Combine with 1 charred and chopped poblano chile, 1 cup charred corn kernels, 1 (15 1∕2-oz.) can pinto beans (drained and rinsed), and 3 Tbsp. each chopped scallions and cilantro.

Pasta Salad with Lemon Vinaigrette, Herbs, and Field Peas ACTIVE 15 MIN. - TOTAL 30 MIN. SERVES 8

Whisk together 1∕4 cup fresh lemon juice plus 1 tsp. lemon zest, 1 Tbsp. Dijon mustard, 2 tsp. honey, 1 1∕2 tsp. kosher salt, 1∕2 tsp. black pepper, and 1 pressed garlic clove in a small bowl; slowly whisk in 1∕3 cup extra-virgin olive oil. Stir together 8 oz. pasta (cooked, drained, and rinsed with cold water), 3 cups fresh or frozen field peas (cooked, drained, and cooled), 1 cup halved cherry tomatoes, and 3 Tbsp. each chopped fresh basil, chives, dill, and flat-leaf parsley in a large bowl.

Add vinaigrette, and gently toss to combine. Serve at room temperature, or cover and chill.

CALORIES: 250 – CARBS: 34G – FAT: 10G (PER SERVING)

114 JUNE 2020 / SOUTHERNLIVING.COM

Dilly Bean

Prepare vinaigrette and pasta as directed. Combine with 2 cups blanched green and wax beans, 1∕4 cup sliced toasted almonds, and 2 Tbsp. chopped dill.

CALORIES: 221 – CARBS: 39G – FAT: 11G å

PROP STYLING: CLAIRE SPOLLEN; FOOD STYLING: RISHON HANNERS

CALORIES: 284 – CARBS: 33G – FAT: 11G

T HE S L K ITCH EN

MAKE THEM AHEAD Place cooked, cooled frittatas in a ziplock plastic bag, and press out air before sealing and freezing. To reheat, thaw in the refrigerator; then remove from the bag, and microwave 1 minute or bake at 350°F until heated through, 5 minutes.

10 oz. sharp Cheddar cheese, shredded (about 2 1/2 cups), divided 1 (10-oz.) pkg. frozen chopped spinach, thawed 1 Tbsp. unsalted butter 1 small onion, minced (about 1 cup) 6 large eggs 3/4 cup half-and-half 2 1/2 tsp. kosher salt 1/2 tsp. black pepper 1/2 cup quartered cherry tomatoes (from 1 pint tomatoes)

2. Meanwhile, place spinach in a clean kitchen towel; squeeze to remove liquid.

Melt butter in a medium skillet over medium-high. Add onion. Cook, stirring occasionally, until translucent and tender, about 5 minutes. Reduce heat to low.

Add spinach, and cook, stirring occasionally, just until spinach is warmed and combined with onion, about 1 minute.

Remove from heat, and set aside until ready to use.

OV ER EASY

Mini Hash Brown Frittatas ACTIVE 15 MIN. - TOTAL 1 HOUR, 15 MIN.

Fritta-da!

Enjoy this two-bite fix-and-freeze breakfast on the go RECIPE BY SARAH EPPERSON PHOTOGRAPH BY VICTOR PROTASIO

116 JUNE 2020 / SOUTHERNLIVING.COM

|MAKES 12|

Baking spray with flour 1 (20-oz.) pkg. refrigerated shredded hash browns (such as Simply Potatoes)

3. Remove baked hash brown cups from oven, and spoon 1 heaping tablespoon onion-spinach mixture into bottom of each cup. Whisk together eggs, halfand-half, salt, and pepper in a large bowl until eggs are beaten and mixture is well combined. Carefully pour evenly into hash brown cups to cover onion-spinach mixture.

Top evenly with tomatoes, and sprinkle with remaining 1/2 cup cheese.

4. Bake at 375°F until eggs are set and hash browns are crispy and browned, about 30 minutes. Remove from oven; cool on a wire rack 5 minutes. Serve warm. Â

PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL

1. Preheat oven to 375°F. Coat a 12-cup muffin pan with baking spray. Toss together hash browns and 2 cups of the cheese in a large bowl until combined.

Spoon hash brown mixture evenly into prepared pan, filling all cavities (about 1/2 cup each), pressing up and around sides to form a cup. Bake until edges are golden and crispy, about 30 minutes.

T HE S L K ITCH EN

Skillet Shrimp There’s no catch—this seafood supper is easy and delicious RECIPE BY LIZ MERVOSH PHOTOGRAPH BY VICTOR PROTASIO

2 tsp. lemon zest (from 1 lemon) 1 1∕2 tsp. kosher salt, divided 2 Tbsp. olive oil 3 garlic cloves, minced (about 1 Tbsp.)

2 cups uncooked orzo (1 lb.)

2∕3 cup (5 1∕3 oz.) dry white wine 3 1∕2 cups vegetable stock

One-Pan Shrimp Destin with Orzo ACTIVE 35 MIN. - TOTAL 35 MIN. |SERVES 4|

1 bunch scallions 12 oz. medium-size peeled, deveined raw shrimp

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2 Tbsp. chopped fresh flat-leaf parsley 2 Tbsp. chopped fresh dill

1. Slice dark green scallion tops to equal 1∕4 cup; slice light green and white bottoms to equal 1∕2 cup. Set aside, keeping scallion parts separate. (Reserve the remaining scallions for another use.) Toss together

shrimp, lemon zest, and 1∕2 teaspoon of the kosher salt in a large bowl.

2. Heat oil in a large, deep skillet over medium. Add garlic and scallion bottoms.

Cook, stirring often, until translucent, 3 minutes. Add orzo; cook, stirring often, until lightly toasted, 2 minutes. Stir in wine.

Cook, stirring constantly, 1 minute. Add stock and remaining 1 teaspoon salt; bring to a simmer over medium-high.

3. Cover and reduce heat to low. Cook, undisturbed, until orzo is tender, about 12 minutes, adding shrimp during final 3 minutes of cook time. Remove pan from heat. Sprinkle evenly with scallion tops, parsley, and dill. å

PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL

ONE A ND DONE

Makes broccoli less broccoli-ey.

Š 2019 Kraft Foods

T HE S L K ITCH EN

SNACK TIME

This Calls for Crab

Elevate happy hour with a rich and creamy dip

Hot Crab-andArtichoke Dip

1 oz. low-moisture mozzarella cheese, shredded (about 1∕4 cup)

|SERVES 4|

2 oz. cream cheese 1∕4 cup mayonnaise

2 oz. Parmesan cheese, shredded (about 3∕4 cup), divided

2 scallions, chopped (about 3 Tbsp.)

3∕4 tsp. Old Bay seasoning

Crackers and Belgian endive leaves, for serving

3∕4 tsp. Worcestershire sauce 3∕4 tsp. hot sauce (optional)

1∕2 cup finely chopped artichoke hearts (from 1 [14-oz.] can)

PHOTOGRAPH BY ANTONIS ACHILLEOS

4 oz. lump crabmeat, drained, picked over, and squeezed dry

ACTIVE 15 MIN. - TOTAL 45 MIN.

1 tsp. lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided

|

1. Preheat oven to 350°F. Lightly coat a 1-quart gratin baking dish with cooking spray.

Microwave cream cheese in a large microwavable bowl on

120 JUNE 2020 / SOUTHERNLIVING.COM

HIGH until very soft, about 20 seconds. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired), and lemon zest until well blended. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and 2∕3 cup of the Parmesan. Spread mixture evenly in prepared baking dish; sprinkle with remaining Parmesan (about 1 1∕2 tablespoons).

2. Bake until dip is hot throughout and bubbly around edges, about 25 minutes. Let stand 5 minutes. Serve with crackers and endive leaves. å

Seafood Smarts For the best-tasting dip, look for freshly picked unpasteurized crabmeat at your local seafood counter. Your second-best option is frozen fresh crabmeat.

Avoid the canned kind; it is pasteurized to have a longer shelf life and doesn’t have as much flavor or aroma as the fresh stuff.

PROP STYLING: KAY E. CLARKE; FOOD STYLING: MARGARET MONROE DICKEY

RECIPE BY KAREN SCHROEDER-RANKIN

THE COCKTAIL PARTY YOU CAN HAVE AT YOUR DESK

JUST A LITTLE BIT FANCY © 2020 Tyson Foods, Inc.

T I P S

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F R O M

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K I T C H E N

IN SEASON

A Fresh Idea for Fruit

KITCHEN TIPS

Pasta Salad Pointers

Sweet-tart Pickled Berries brighten up salads, cocktails, and cheese boards

Pickled Berries ACTIVE 15 MIN. - TOTAL 35 MIN., PLUS 4 HOURS CHILLING

Three secrets to the best summer side

|MAKES ABOUT 8 CUPS|

Stir together 2 1∕2 cups white distilled vinegar, 1 1∕3 cups water, 2 Tbsp. honey, 2 tsp. kosher salt, 1 tsp. black peppercorns, and 4 (2-inch) lemon peel strips in a medium saucepan over high. Bring to a boil, stirring often until honey is dissolved.

Boil 1 minute. Remove from heat; stir in 3 cups ice cubes. Cool 20 minutes. Divide 8 cups fresh berries (such as blackberries, raspberries, or hulled and halved strawberries) between 2 (1-quart) canning jars or 4 pint jars. Pour room temperature vinegar mixture evenly over fruit.

Cover; refrigerate at least 4 hours or up to 2 days.

KEEP NOODLES COOL (NOT COLD)

Rinse the justcooked pasta under cold water until it’s lukewarm. Hot pasta will absorb too much of the dressing. If it’s cold, it won’t absorb enough.

If you’re preparing dinner in advance, toss the noodles in half of the dressing and reserve the rest in the refrigerator.

Add the remaining dressing when you are ready to serve it.

TASTE TEST

Spice Up Your Chicken Southern-made seasoning blends that make poultry extra flavorful

CHECK THE SEASONING

CITRUSY

TANGY

SPICY

This all-purpose seasoning salt is jazzed up with onion, garlic, and a hint of citrus. White Magic Seasoning, $7; misrubins.com

The rich, zesty blend is made with tomato and balsamic vinegar powders and garlic.

Modena Balsamic Rub, $10; spicewalla.com

Chipotle peppers, smoked paprika, sugar, and fennel add savorysweet heat. Fire & Smoke Society Wicked Winona, $4; walmart.com

122 JUNE 2020 / SOUTHERNLIVING.COM

Pasta salad that’s served straight from the fridge often needs a little extra flavor, so you might want to taste it and add more salt. å

ANTONIS ACHILLEOS; PROP STYLING: KAY E. CLARKE; FOOD STYLING: RISHON HANNERS

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Going the Distance

In time, we’ll heal the way Southerners always do—together by

R I C K B R AG G ILLUSTRATION BY JOHN CUNEO

T

HE FIRST TIME I heard the phrase “social distancing,” I thought, “Well, that’s going to be hard to do down here.”

How in the world do you tell a Southerner in a time of crisis to be physically distant? How do you ask some of the most gregarious and social people on the planet to pull together but stay apart?

When a tornado a mile and a half wide tore through Alabama in 2011, neighbors I barely knew appeared with chain saws and casseroles. The entire youth ministry of a nearby Church of Christ showed up in yards 124 JUNE 2020 / SOUTHERNLIVING.COM

to clear away trees. Strangers showered one another in sandwiches. I shook 1,000 hands. Churches filled, even on weekdays. A local school went ahead with its production of The Wizard of Oz—to a full house. People said that to gather like this was how you heal.

I saw everyone come together in that same way after the Oklahoma City bombing and in the fear following 9/11, after hurricanes, school shootings, floods and more—the worst (I once believed) nature and people could do.

I guess it’s a universal thing, but it just seems so much a part of us here. My mother calls this communal reaction to

a tragedy a “laying on of hands.”

But we’d never seen anything like this, a worldwide pandemic that could be survived, endured, only by hunkering down, sheltering in place, avoiding people, and so defeating or at least delaying its spread. Love thy neighbor, yes, but in groups no larger than 10 or from behind a closed door. Traditions did not cease to matter for us; we simply could not afford them. The closer we were, the larger and tighter our gatherings, the wider the coronavirus would spread. This was a thing without a zip code or a language.

And the more we learned, the more frightening it seemed and the less we as a society felt prepared to combat it.

As supplies for testing and treatment got low and ran out, the only real weapon seemed to be isolation. Our region, of course, was not spared, and the more the threat grew, the less the South seemed to resemble the South.

I drove, to take my mind off it and ease my cabin fever. I passed dark schools, empty restaurants, and shutdown businesses. Traffic was light.

The grocery stores and Walmart stayed busy, but their shelves had big gaps in them. One day as I was coming out of Johnson’s Giant Food, I saw an old friend. A long, long time ago, we used to burn up the basketball court. We both reached out to shake hands and then realized—almost in the same instant—that it was taboo. So we drew back, sheepish, and walked on.

But it occurred to me, as I drove through the thin traffic of my hometown, that we’re just doing what we have to do and that someday, maybe soon, we’ll gather again to finish the healing that started with brave doctors, nurses, and scientists who risked so much for us. And there will be, as my mother says, a great laying on of hands. å

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WHAT SHOULD I TELL MY HEALTHCARE PROVIDER BEFORE USING IMVEXXY? • have any unusual vaginal bleeding.

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Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. IMVEXXY may affect the way other medicines work, and other medicines may affect how IMVEXXY works.

IMVEXXY is a registered trademark of TherapeuticsMD, Inc. © 2019 TherapeuticsMD, Inc. All rights reserved. IVXY-20315 7/2019

WHAT ARE THE POSSIBLE SIDE EFFECTS OF IMVEXXY? Serious, but less common side effects could include: heart attack, stroke, blood clots, cancer of the ovary, breast cancer, cancer of the lining of the uterus (womb), dementia, gallbladder disease, high blood calcium (hypercalcemia), changes in vision, high blood pressure, high triglyceride (fat) levels in your blood, liver problems, low thyroid levels in your blood, fluid retention, low blood calcium (hypocalcemia), enlargement of benign tumors of the uterus (“fibroids”), worsening of angioedema (swelling of face and tongue), changes in certain laboratory test results.

Call your healthcare provider right away if you get any of the following warning signs or any other unusual symptoms that concern you: new breast lumps, unusual vaginal bleeding, changes in vision or speech, sudden, new, severe headaches, severe pains in your chest or legs with or without shortness of breath, weakness, and fatigue.

The most common side effects of IMVEXXY include: headache, breast tenderness or pain, nausea and vomiting.

Tell your healthcare provider if you have any side effect that bothers you or that does not go away.

You may report side effects to FDA at 1-800-FDA-1088 and/or TherapeuticsMD at 1-888-228-0150.

The risk information provided here is not comprehensive. To learn more, talk about IMVEXXY with your healthcare provider or pharmacist.

The FDA-approved labeling can be found at www.IMVEXXY.com