Crossroads 2019 Outdoors Edition
Magazine
grist mill cabin Stay overnight in a
Exploring Natural Bridge Floating scenic Shoal Creek Canoe Run Hiking area state park trails Wildlife Tasting Supper winning recipes Product of the Daily Corinthian
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Crossroads
Magazine
A Daily Corinthian Publication | Outdoors Edition 2019
EDITORIAL Publisher Reece Terry Editor Mark Boehler
What's Inside
Contributors Mark Boehler Sue Bronson Jebb Johnston L.A. Story Edwin B. Smith
Bowls of Memories: Sharing the ultimate comfort food — Pages 8-12 Natural Bridge remains both a step back in time, hidden gem — Pages 16-21
ADVERTISING Sales Representatives Kenny Carson Devin Garrett Derinda Nunley
Shoal Creek Canoe Run: ‘A good place to get away from it all’ — Pages 24-28
Creative Designer Marissa Ferreira
Cookin’ on the wild side: Alcorn County Wildlife Tasting Supper first place winning recipes — Pages 32-34
Crossroads Magazine is published by the Daily Corinthian, 1607 Harper Road, Corinth, MS. A complimentary 10,000 issues are distributed in the Crossroads area. The contents of Crossroads Magazine are copyrighted and may not be reproduced without consent of the publisher. Crossroads Magazine shall not be held liable for failure to publish an ad or for typographical or publication errors. Publisher reserves the right to reject any advertsing and to alter advertising copy or graphics deemed unacceptable for publications. For additional copies of Crossroads Magazine, contact the Daily Corinthian at 662-287-6111.
Hiking Mississippi’s scenic trails: Ole Miss expert shares tips — Pages 36, 37 Clarkson Covered Bridge: Historic landmark stands today for glimpse of past — Pages 40-45 Walking track in Crossroads Regional Park continues to see improvements — Pages 48, 49
On the Cover
The grist mill log cabin at Clarkson Covered Bridge Photo by Mark Boehler
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Soup’s On Bowls of memories: Sharing the ultimate comfort food I have decided I spend far too much time focusing on food. I didn’t say I wanted to change my focus. I’m just being realistic about it. My family is just as bad as I am; so I have come about my obsession honestly. My latest culinary muse has been soup. I have a couple of classics that my family likes for me to prepare, but that’s hardly enough to provide for other soup-lovers. I knew I had to call in the big guns and I put a call out to my family. I sent a massive text message to my PA G E 8
husband, my parents, my sisters and my daughters. I even considered sending my granddaughters a recipe-request text but, being as they’re only in kindergarten and first grade, they don’t have phones and I doubt they’ve acquired many recipes, yet. (I emphasize the word “yet.”) I needn’t have bothered Avery or Caroline, the rest of the family responded within a couple of hours of my call for assistance. My phone was filled with soup recipes. My clan never fails to disappoint. I was astounded at the variety of recipes, from classics to slightly more exotic, to healthconscious, to budget-friendly CROSSROADS MAGAZINE
BY L.A. STORY FOR CROSSROADS MAGAZINE
– all were tasty samples of the best soup can offer. I think what I love most about a good soup or stew is that it’s the ultimate comfort food. There is warmth and satiety that goes far beyond the physical. One of my favorite recipes came from my parents. It’s been with the family for at least 35 years or so. I remember my parents making it for us as kids and we loved it. It was an occasion when they were making 5-Hour Beef Stew. It was savory and different. My parents got the recipe from some dear friends who have been gone for a long while now. However, their recipe brings them back to our www.mycrossroadsmagazine.com
5-HOUR BEEF STEW (Contributed by my parents, Joe and Betty Story, this has been a family favorite since my childhood. It was a recipe given to them by some very dear friends.) Ingredients 4 lbs round steak or brisket (Sprinkle liberally with meat tenderizer and allow to sit for about an hour before cooking; then cut into chunks.) 6 beef bouillon cubes 2 small onions, diced 5 stalks celery, chopped 2 lbs carrots, chopped 1 cup tapioca pearls (Mom said granulated tapioca actually works better these days. This works to thicken the stew.) 1 ½ quarts tomato juice 10 to 12 medium potatoes cut into chunks Salt and pepper to taste Directions Put all ingredients into a large roaster pan. Cover and bake up to (You guessed it!) five hours at 250 degrees.
memories and it brings us together as a family. This stew is just good for the soul. Kind of like my family. The rest of the recipes my family contributed were fun and unique to the personality of the person who sent it. I guess I am not the only one in the family who enjoys a good bowl of soup. Especially now, as summer still breathes heavily down the back of our sweaty necks and we dream of milder days and even cooler nights. If soup could be a harbinger of autumn … I am getting out my stew pots now. Here’s to a bowl of memories. Soup’s on! Enjoy!
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LEE ANN’S POTATO SOUP (I am claiming this when I make it, but I got this recipe from my dear friend Laura Harris Wallace. It’s one of the best potato soup recipes I’ve ever had.) Ingredients 5 lbs. red potatoes, peeled and diced 1 stick butter 3 oz. cream cheese 1 can Cream of Celery Soup 1/2 pound of Velveeta Salt and pepper to taste Directions Cook potatoes in enough water to cover them, along with the stick of butter, until they cook down and get soft. Add the cream cheese and Velveeta and salt and pepper. Be sure to stir more regularly because it is prone to stick after the cheese is added. Cook until nicely blended and top with a garnish of shredded cheddar, chopped green onions and crumbled bacon when served. EASY TACO SOUP (Contributed by my youngest daughter, Samantha Houry Wooten, this classic recipe is one of her favorites and has been a family-pleaser for years.) Ingredients 1 can pinto beans, drained 1 can black beans, drained and rinsed 1 can kidney beans, drained 1 can whole kernel corn, drained 2 cans diced tomatoes 1 can Rotel 1 can beef broth 1 package Hidden Valley Ranch dressing 1 package taco seasoning 1 pound ground beef, browned and drained Directions Put all ingredients in a large pot and bring to a boil then reduce heat to simmer for about 10 minutes to allow flavors to mix. Our family liked to serve this up topped with shredded cheddar on top. CABBAGE SOUP (This was contributed by my second oldest daughter, Whitney Houry. She’s always coming up with fun recipes.) Ingredients 1 head of cabbage, cut up 1 stick of butter 1 purple onion, chopped Red, green and yellow bell peppers, cut up 1 can Rotel
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1 pound kielbasa or smoked sausage, cut up Cajun seasoning and salt to taste Directions Put all ingredients in a large pot, cover with water, bring to a boil; then reduce to a simmer. Cook until vegetables are tender. SOUTHWEST CORN SOUP (This was contributed by my husband Keith Sikora. He has always enjoyed this recipe.) Ingredients 1 12-oz. can tomato juice, such as V-8 2 chicken bouillon cubes 2 cups of water 4 cloves garlic, minced 12 scallions, chopped 1 green pepper, chopped 2 cups frozen corn 1 small can, chopped mild green chilies Jalapeno to taste, chopped (optional) 1 14.5 oz can diced tomatoes with juice Salt and pepper to taste ¼ cup chopped fresh cilantro Sour cream and grated cheese for garnish
SLAMMIN’ SALMON SOUP (Another of Whitney’s creations.) Ingredients 1 to cans of salmon 2 cans black-eyed peas 1 bag frozen chopped spinach 1 stick of butter 2 strips of bacon
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2 beef bouillon cubes Salt and pepper to taste Directions Put all ingredients in a large pot. Bring to a boil then reduce to a simmer until flavors blend well, about 15 minutes.
Directions Put all ingredients (except cilantro, sour cream and cheese) into a pot. Bring to a boil then simmer for about 10 minutes. The green pepper should still have a little crunch. Add cilantro and simmer another minute. Garnish with sour cream and cheese. This recipe can easily be doubled or tripled and freezes well. Regular recipe serves four. DOUBLE PEA SOUP (This one was also contributed by my husband, Keith. I love a good pea soup recipe.) Ingredients 1 Tbsp. vegetable oil 1 onion, finely chopped 3 cloves garlic, minced 4 cups water 2 cups dried split peas 1 bay leaf 1 tsp. ground mustard 1 tsp. salt ¼ tsp. black pepper Sour cream
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Directions In a large saucepan or Dutch oven over mediumhigh heat, cook onion 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir 1 minute. Add water, split peas, bay leaf and mustard; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 45 minutes or until split peas are tender, stirring occasionally. Stir frozen green peas, salt and pepper; cover and simmer 10 minutes until green peas are tender. Remove and discard bay leaf. Working in batches, puree the soup in a blender or food processor until smooth. Top each serving with sour cream.
SPICY BEEF AND VEGETABLE SOUP (Made with ground beef, this is a simple, tasty, budgetpleasing soup. While this is my go-to recipe for this soup, I have substituted okra and frozen mixed vegetables for the vegetables listed below with great results.) Ingredients 1 lb ground beef 1 onion, chopped 3 (8 oz.) cans tomato sauce 4 cups hot water 1 can whole kernel corn, drained 1 can green beans, drained 4 potatoes, washed and diced 2 tsp. salt 1 ½ tsp. ground black pepper ½ to 1 tsp Tabasco Sauce (optional) Directions Brown ground beef with chopped onion in a skillet until meat is brown and onions are tender. Drain fat. In a deep pot, put beef and onions, all other ingredients. Bring to a boil then reduce heat to simmer, cover, and cook at least 15 minutes until potatoes are tender. Serves about six.
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OLD FASHIONED BEEF STEW (This was one of the contributions by my sister, Cressy Story Sturgeon. She’s always finding great recipes.) Ingredients 2 lbs. stew meat, cut into 1-inch cubes 6 large carrots, cut up 3 large potatoes, cut up 1 large onion, diced 1 small can tomato sauce Salt and pepper to taste Directions Roll beef in flour, salt and pepper. Brown in a skillet with shortening. Put browned beef in a large pot with three quarts of water. Cook one hour. Add vegetables. Cook until meat is tender, stirring occasionally. Add tomato sauce. BORSCHT (POLISH BEET SOUP) (This was also sent to me by my sister, Cressy. She sent more mainstream recipes, but I thought this was neat because it’s different. I have tried borscht before and actually like it. So, I chose to include this one.) Ingredients 10 large beets, peeled and diced 2 ½ quarts water 1 onion, minced 3 tsp. salt 2 Tbsp. sugar ¼ cup lemon juice 2 eggs Boiled potatoes Cucumbers Sour cream Directions Combine first 5 ingredients in a large kettle and simmer for 1 hour. Add ¼ cup lemon juice and correct seasoning to taste. Beat 2 eggs in a bowl and gradually add to hot soup, stirring constantly to prevent curdling. Chill and serve with boiled potatoes and cubes of cucumbers. Garnish with sour cream, if desired. CROCKPOT KETO CHILI (This was contributed by my sister, Betty Jo Story Hyman. She has been following the current Keto diet and this tasty chili fits the bill.)
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Ingredients 1 lb. ground beef 1 lb. ground sausage (regular or hot, depending on preference) 1 medium green bell pepper, chopped ½ medium yellow onion, chopped 1 can (14.5 oz) diced tomatoes in juice 1 can (6 oz.) tomato paste 1 Tbsp. chili powder (may need to include more if a mild sausage was chosen) ½ Tbsp. ground cumin 3-4 garlic cloves, minced 1/3 cup water Directions Brown ground beef and sausage. Drain and save half of the fat. Place the cooked meat into the crockpot. Add half the fat drippings and all other ingredients into the crockpot and mix well. Place lid on crockpot, set on low, and cook for 6 to 8 hours. Plate and top with sour cream, cheese and green onion, if desired. WEIGHT WATCHERS BROCCOLI CHEESE SOUP (This healthy soup is a WW classic and one of the favorites contributed by my oldest daughter, Amber Houry Hendrix. She said it’s easy, delicious and even my young granddaughter, Avery, loves it!)
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Ingredients 3 (14 ½ oz) cans chicken broth 2 (1 lb.) bags frozen broccoli 1 (10 ½ oz.) can Rotel brand chilies and tomatoes 10 oz. Velveeta reduced fat cheese product Directions Mix chicken broth, frozen broccoli and tomatoes and chilies (Rotel) together in a saucepan. Simmer for 25 minutes or until veggies are tender. Cube Velveeta and put into the soup pot. Simmer just until cheese is melted. Enjoy! (Book author Lee Ann Story had two tours of duty as a staff writer for the Daily Corinthian. She now contributes to Crossroads Magazine as a freelance writer.)
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Get fired up about campfire cooking Camping season revs up when the temperature warms. In a recent survey by Kampgrounds of America, Inc., the main reasons people say they go camping are to reconnect with nature, spend time with family and friends and reduce stress and relax. The roughly 40 million people who go camping in the United States each year also may have food on their minds. Campfire cooking — which involves cooking over an open fire and eating outdoors — makes camping that much more enjoyable for many people. Campfire cooking is about simplicity of ingredients and ease of cooking. Chances are campers do not want to lug too many cooking instruments to the campsite, so ingredients that are portable and can cook quickly over an open fire are attractive. Cast iron skillets, grills and Dutch ovens often are the gear of choice. Here are some delicious campfire meals to try on your next camping trip. Campfire Casserole Mix your favorite ground meat (beef, chicken or pork) with kidney beans and cubed bacon (leftover from breakfast works well). Add barbecue sauce or diced tomatoes, depending on your preference. Allow to simmer in a Dutch oven on low for 45 minutes to an hour. Season to taste. During the last 10 minutes of cooking, place refrigerated biscuits over the top of the casserole, cover and cook until the biscuits are done. Seafood No-Boil Cut foil sheets about 12 inches long. Add 5 to 6 shrimp, one quarter of an ear of corn, a few slices of smoked andouille sausage, a lemon slice, and seasonings to taste. Fold the foil packets carefully to seal in the ingredients. Place the packets on a grill over the campfire and allow to cook for around 10 to 15 minutes.
Skillet Pizza Place a little cornmeal and oil on the bottom of a cast iron skillet. Spread pizza dough out on the skillet. Cover with pizza sauce, cheese and favorite toppings and cook over the fire until the cheese boils and the crust browns. Campsite Cobbler Line a Dutch oven with foil. Mix together a yellow cake mix, 1 1⁄4 cups water and 1⁄2 cup canola oil and pour over two cans of a favorite pie filling flavor in the pot. Prepare the campfire for low heat. Put the Dutch oven in the ashes and cover with remaining ash or charcoal briquettes. Cook until bubbly, around 30 to 40 minutes.
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Sandstone with a STORY STORY, PHOTOS BY MARK BOEHLER FOR CROSSROADS MAGAZINE
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Natural Bridge remains both a step back in time, hidden gem NATURAL BRIDGE, Ala. — Water drips from a sandstone ledge. The air is damp, yet cool. The sun peeks from behind tall walls of stone, revealing a God-made archway high above a sandstone and iron ore cliff. It is called Natural Bridge for a reason. Since 1954 visitors here get to experience this unique formation on private property. It really goes back to some 200 million years ago and is a study of erosion, according to geologists. At 60 feet high and 148 feet long, the sandstone and iron ore archway in Winston County, Ala. is the longest natural bridge east of the Rocky Mountains in North America. The bridge was formed by water erosion when weaker sandstone gave away from the stronger stone bridge span. A tributary once flowed through the area. It is near the wide-spotin-the-road tiny community of Natural Bridge and the closest towns are Haleyville and Double Springs. Visitors are not allowed on top of the arch, but a huge cave underneath it gives a good view of why there is evidence Creek and Chickasaw Indians
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The Natural Bridge formation (opposite page) is just a short walk from the entrance at the gift shop. The trail follows a creek (above).
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Several small waterfalls can be seen along the hiking trail.
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sought shelter in the area. Mystery surrounds another rock formation with a 15-foot high Indian stone head. Not much is known about its history and whether or not the stone face is the work of man or nature. The property has remained in the hands of the same family for some 40 years, welcoming visitors from all over the world. There are 27 varieties of fern in the park and plenty of eastern hemlock. The trail winds its way through the crop outcroppings and along a creek. The gift shop and entrance are straight out of the 1960s, giving a little mystic touch to those large green signs with white letters which provide two words on what the visitors are about to encounter. “Natural Bridge.” Few words, yet big on beauty and history. And small on the map. Directions: The quick route from the Crossroads area is U.S. 45 South to Tupelo, then I-22 (U.S. 78) to the Hamilton exit, then U.S. 278/74 to Natural Bridge. Drive time from Corinth is about 1 hour, 40 minutes. The more scenic route via Map Quest may take travelers down Mississippi 25 to I-22 and then into Alabama, which are all good routes. Where to eat: Pack a picnic lunch, as Natural Bridge has plenty of picnic tables available, including some covered for rainy conditions. There are a couple of nearby eating options in Double Springs such as Jack’s and Subway. Drinks and snacks are available in www.mycrossroadsmagazine.com
Hikers enjoy a walk under rock formations.
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Natural Bridge is a study in sandstone erosion.
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the Natural Bridge Gift Shop. There are many eating options in Hamilton. What to pack: Seeing the Natural Bridge is just a short, 100-yard walk from the park office, but wear good hiking shoes for the one-mile hike on the property, which has many steep steps. Note the trail under the rock outcroppings may be muddy, so pack a change of shoes. Kids may want to cool off in the creek, so a change of clothes and beach towels might not be a bad idea as well. Admission: $3.50 for adults; $2.50 for children 12 and under Hours: Open seven days a week, 8 a.m. to sunset. Closed only on Christmas Day. Other area points of interest: Explore William B. Bankhead U.S. National Forest and camp in the Corinth Recreation Area. On the way there, stop to visit Corinth Baptist Church, which was started in 1884 and still has services today. Civil War Confederate veterans are buried in the church cemetery. Get a double dose of natural beauty and eastern hemlock overload and explore nearby Dismals Canyon. What to know before the visit: Natural Bridge has no official website. A spokesman stressed the attraction closes at sunset and not 6 p.m. as reported on many web search engines. Depending on time of year, a late afternoon trip can be planned. Photo opportunities are better in the a.m. hours. Work on a good Indian story about the head formation to share with those on the trip. Anything surrounded with mystery just begs for good storytellers to shine. The one-mile trail (above) For more information: at Natural Bridge offers scenic views. Many rock Call 205-486-5330 after 8 formations can be seen at a.m. and before the sun Natural Bridge (left). goes down. CROSSROADS MAGAZINE
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The trail gives a view of Natural Bridge from far below.
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Shoal Creek Canoe Run
‘It’s a good place to get away from it all’ PA G E 2 4
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STORY, PHOTOS BY MARK BOEHLER
I
RON CITY, Tenn. — This Lawrence County hamlet with no stoplight near the Wayne County line and just north of the Alabama stateline lists a population of just over 300 people. Those numbers mushroom during warm months on the weekend from happy paddlers who want to tube, paddleboard, kayak or canoe the scenic Shoal Creek which passes through town. On a recent beautiful Saturday in July, Shoal Creek Canoe Run and Trading Post was buzzing with float trip hopefuls as an employee verified over 120 people had made the trip that day. Kayaks are the rage with most creek enthusiasts either bringing their own or renting one. Canoes, paddleboards and tubes are also offered for rent. A wide variety of trips are offered from eight miles up to 20 miles either along the Upper Run or the Lower Run. One trip even divides the adventure into two days as the run offers overnight primitive camping on site. Many groups such as Boy Scouts, churches and family reunions love to float Shoal Creek. A primitive campground is available behind the Trading Post for those who want to spend the night. Campers on the float trip stay free, but there is a $5 charge for electricial hookups. What is the attraction for this float trip destination? “It is peaceful, relaxing and quiet,” said co-owner Lisa Purser, who runs the business with husband Patrick. “It’s a good place to get away from it all.” The most popular
trip is the eight-mile Factory to Iron City float trip, she noted. One thing remains the same no matter which float trip is picked. The views are excellent. The water is cool, clear and clean. And the fishing remains good for anglers. Directions: There are multiple routes to Iron City, Tenn., with several going through the Florence, Ala., area. The quicker and most scenic route from Corinth is U.S. 72 east to the Natchez Trace Parkway, then north to the Highway 13 exit, then proceed east on Highway 227 to Iron City. Look for the canoe run business and Trading Post on the right just before the Shoal Creek bridge. Feeling like an adventure? Take Big Cypress Road to the right off the Natchez Trace Parkway just north of the Cypress Creek Picnic Area and Mile Marker 343. The county road will take travelers to Highway 227, then continue east to Iron City. Where to eat: Most floaters know to pack plenty of food and drink, depending on the length of the trip. The Trading Post at the float trip is another option. It has a wide variety of breakfast and lunch options, including sandwiches, burgers, platters, salads, wings and pizza. The breakfast sandwich — and add ons such as bacon and sausage — is pretty good and can be taken along
Shoal Creek is beautiful, relaxing, peaceful and quiet. This is the Upper run (opposite page). A sign at the Trading Post encourages folks to enjoy a relaxing float trip.
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on the van trip. Purser suggests the philly cheese steak, by far the top seller. Many people have the cafe make sandwiches for the entire float trip party and they can call ahead with the order. The cafe closes at 6 p.m. during the week and 7 p.m. on the weekends, so be sure to end the trip by then for a meal before the drive back home. Don’t want to pack a big picnic for the float trip? For those floating the Upper Run, Sycamore Campground has a Taco Shack on Shoal Creek where floaters can get some food and a cold one. It is clearly marked by water, or just listen for the loud music. What to pack: Sunscreen, bug spray, a change of clothes and shoes for trip home, towels in a dry sack, dry box for valuables such as cell phone, keys and wallet, a small cooler with drinks and snacks and fishing gear. Forget something? The Trading Post has supplies such wet shoes, dry boxes, sunglasses, bait
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and tackle and fishing licenses. There are also souvenir T-shirts for sale. Admission: Fees range from $30 rental for kayaks and $40 rental for canoes for the eight-mile float trip up to $50 rental for kayaks and $70 rental for canoes for the 20-miler with rates in between for 10-mile trips. For those who own their kayaks and canoes, shuttle service is available with rates less than a rental. Discounts are offered on large groups. Tube rental is $10, but folks must be tagging along with someone in a kayak or canoe. Hours: Last launch of the day on the eight-mile trip is 2 p.m., while last launch for the 10-mile trips is noon. Floaters taking the longer trips launch at 7 a.m. each day. All floaters are asked to be back by sunset. Off the record: First timers or tube lovers may want to ask about the four-mile “unadvertised” float trip. For $35 per canoe or $25 per kayak, Shoal Creek
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Float trips of various sizes are offered at Shoal Creek Canoe Run. Shoal Creek Canoe Run staff unload canoes and kayaks at the Factory to Iron City float trip (opposite page).
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A spring enters the clear waters of Shoal Creek, previously called Sycamore River.
Canoe Run will launch folks at nearby Sycamore Campgroud for a short trip. “This is good for tubes or people unsure about their first float trip,” noted Purser, as this choice is the only float trip where tubes are launched without someone else in a canoe or kayak. Season: The canoe run opens every April and closes at the end of September. Opening weekend varPA G E 2 8
ies. “We play it by ear,” said Purser. “When people start calling they to come, we open.” What to know: High water can close Shoal Creek, so be sure to check their website for the latest update. Be sure to check the weather for the area as there are no refunds due to bad weather. Be sure to call and make reservations. They are recommended for the weekend and CROSSROADS MAGAZINE
are required for weekdays. There may be no cell phone service on the trip, so please make note. People with Verizon can expect some service, but others will remain silent. Most of the run’s business is on the weekends, so weekdays means fewer people. Staff said the best way to avoid the weekend rush is to arrive as early as possible. The float business and Trading Post opens at 6 a.m. Floaters who wait until after the noon hour or the last launch time will have the creek to themselves, another less traffic suggestion. Purser said the busy time on Saturday and Sunday is 8-10 a.m. All renters must sign a waiver before the trip. For those whose trip ends at the run business, please note the trip ends just before the Highway 227 bridge. There are no signs. As the old saying goes, “if you go past the bridge, you’ve gone too far.” Other area points of interest: The Natchez Trace Parkway has some cool nearby stops, including Colbert Ferry on the Tennessee River and Sunken Trace. Glenrock Branch has a restroom and a picnic area beside scenic rock outcroppings along a creek. It’s a great backdrop for people photos and selfies. It is about 14 miles north of the Highway 13 exit. David Crockett State Park is located on Shoal Creek and is about a 30-minute drive north of the run in Lawrenceburg. It offers camping, cabins, 10-mile hiking trail, paved bicycle trail, 35-acre lake, seasonal restaurant, seasonal swimming pool, museum and covered bridge. The beautiful Crockett Falls is a must see. The greater Florence, Ala. area is just a 30-minute drive to the south and has plenty to see and do. For more information: 888-CANOE-80 (888-226-6380); shoalcreekcanoerun.net www.mycrossroadsmagazine.com
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731-925-2141
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Kid-friendly weekend getaways in the outdoors Weekend getaways in the great outdoors can be a great way for families to break from the norm and spend some quality time together while getting some fresh air. The following are a handful of outdoor getaway ideas the whole family can enjoy. • Hiking: By 2015, the United States was home to nearly 240,000 miles of hiking trails on federal and state lands. Hiking is a rewarding, healthy hobby that also happens to be free, which can be especially appealing to budget-conscious parents. • Rivers/lakes: Escaping to a nearby river or lake for a day on the water can make for a memorable, family-friendly getaway. Look for activities like fishing and bring your own rods or rent from nearby bait and tackle shops. • Zoo/aquarium: According to the Association of Zoos & Aquariums,
Weekend getaways are great ways for families to spend time in the great outdoors and take advantage of local attractions. With some simple investigation, families might find there are lots of local attractions within driving distance of their homes.
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there are more than 220 accredited zoos and aquariums in the United States and Canada. That makes it easy for families that live just about anywhere to plan day trips to local
zoos, where they can spend the day soaking up some sun and marveling at exotic wildlife. Zoos and aquariums with outdoor exhibits make for wonderful, family-friendly weekend getaways.
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COOKIN’ A LITTLE ON THE
SIDE
WIld
Alcorn County Wildlife Tasting Supper Winning Recipes Approximately 540 people attended the 41st Annual Tasting Supper on Jan. 29 at the Crossroads Arena with 119 entries were judged in seven categories: Hunting Club, Antlered, Feathered, Land Critter, Water Critter, Chili/Stew and Desserts. Monetary awards were given to the top three winners and honorable mention in each category. Participants enjoyed samples of otter hash, wild hog sausage and elk bites, just to name a few. Rollin’ Rumps BBQ Team served pork barbecue and hot dogs for the “unadventurous.” This year’s event turned out to be a family affair for the Caldwell clan. Four of the seven first place winners were family members: mother, Dimple Caldwell; son, Joe Caldwell; daughter, Tami Taylor and grandson, Ben Caldwell. The remaining first place honors went to Carlton Calvert, Melissa Carson and Mai Faire. Winners were:
Land Critter: Dimple Caldwell, Swamp Rabbit Tamale Casserole
Dimple has been a regular at wildlife suppers from the beginning. Her wins are too numerous to count, but she is known for her desserts. She didn’t win in that category this year, but it stayed in the family with daughter Tami’s Carrot Cake garnering first place. As matriach of the family, Dimple still cooks Sunday dinners for the family, just not as often as she used to. When she does, she said she has to start a day or two early. One can see why, with adults plus 10 grandchildren and 17 great-grandchildren. PA G E 3 2
BY SUE BRONSON FOR CROSSROADS MAGAZINE
Water Critter: Joe Caldwell, BBQ Bacon Wrapped Shrimp
As a charter member, Joe has missed very few tasting suppers. The suppers actually started with him and a group of guys from Corinth High School cooking wildlife and eating it in the school cafeteria. The event was first held at the American Legion, then the National Guard Armory. After outgrowing the armory, it has been held at the Crossroads Arena ever since. Like his mother, Joe’s wins are too numerous to mention. This year, in addition to his first place, he also placed third in the Hunting Club category with Deer and Turnip Green Stew. This was a favorite with those who sampled.
Feathered: Ben Caldwell, Grilled Duck Strips
Ben is definitely keeping the family tradition going. He has had several wins the past few years, as expected because he has had the best teachers.
Desserts: Tami Taylor, Carrot Cake
Tami’s Carrot Cake won the most coveted category. Sometimes half of the total entries are desserts, making the competition greater. Several years ago, her first entry of a Hummingbird Cake took first place. Two first-place wins in Desserts is impressive.
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Antlered: Melissa Carson, Deer Tenderloin in Molasses Syrup
Beginner’s luck was with Melissa as this was her first time to attend the event. Winning first place should be incentive enough to bring her back. She said her fiance told her her molasses sauce would be amazing on deer tenderloin. So that’s what she did. She could not share the recipe because it is the signature sauce used on pork tenderloin served at her restaurant, The Dinner Bell.
Hunting Club: Mia Faire, Elk Roast in Mushroom Sauce
Mia, an avid hunter, represented the Doc Bottom Hunting Club. Three years ago, her first entry of Elk Killed by a Girl, was prepared with an elk killed on her first hunt in New Mexico. This year’s roast was prepared by another elk she killed in New Mexico. She has harvested many smaller game animals, but said there’s nothing that compares to the thrill of an elk kill. That may come in second after next month’s trip to New Mexico to hunt bear. If all goes as planned, she hopes to bring bear to the table for next year’s event.
Chili/Stew: Carlton Calvert, Sweet and Sour Deer Stew
Carlton has been attending the wildlife tasting supper for years with his brother, Ed Calvert. Ed, who drives from Mantachie, always enters a dish or two.
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First place winners of the 41st Annual Tasting Supper are (front row, from left) Dimple Caldwell, Tami Taylor (back row, from left) Melissa Carson, Mai Faire, Ben Caldwell, Joe Caldwell and Carlton Calvert.
This year, after deciding to give his brother some competition, Carlton’s first entry netted him a first place win, while brother Ed’s Buck Stew placed third. He said his whole family likes to cook. His sister, Jean Martin, was in the catering business for 30 years and taught him how to cook. He’s had plenty of experience, previously working at Rib Shack then he owned Out-Of-Town-Eatery in Booneville. Carlton’s stew recipe is the same he uses when making cabobs and fijitas. Pairing pineapple with deer is something most cooks don’t think about, but according to Carlton, it’s delicious. The judges had the same opinion. CROSSROADS MAGAZINE
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Recipes
Swamp Rabbit Tamale Casserole
1 large swamp rabbit in 3-quarts salted water Boil on low heat until tender. Take meat out, debone, and let cool Add to broth: 1 tablespoon chili powder 1 tablespoon red pepper 1 tablespoon garlic powder 2 teaspoons black pepper 1 teaspoon smoked paprika Add above ingredients to broth. Layer meat in large casserole dish. Heat the broth until boiling. Remove from heat. Add about 21/2 cups cornmeal to the broth and stir until texture of cornbread. Add mixture on top of the rabbit. Bake at 400 degrees about 30 minutes or until lightly browned. Add 1 cup grated Cheddar cheese to top with a few Jalapeno slices. Put back in oven and cook until cheese is melted.
BBQ Bacon Wrapped Shrimp
1 pound jumbo shrimp, peeled and reveined 7 slices bacon, cut in half 1 cup apricot or peach jam 1 tablespoon Worcestershire Sauce 1 teaspoon minced garlic pinch of cayenne pepper Heat grill to medium-high Wrap each shrimp with 1/2 slice of bacon and place toothpick through each shrimp to hold bacon on. In a small bowl mix jam, Worcestershire sauce, garlic and pepper. PA G E 3 4
Place bacon-wrapped shrimp on grill and coat each with sweet sauce. Cook until bacon is done.
Grilled Duck Strips
4 duck breasts, cut into strips 1/2 cup Dale’s steak sauce Add seasonings of your choice Marinate breast in sauce overnight in refrigerator. Heat grill to medium and cook strips until medium-rare
Carrot Cake
2 cups self-rising flour 11/2 teaspoon ground cinnamon 1 cup granulated sugar 1 cup lightly packed brown sugar 11/4 cup corn oil 1 teaspoon vanilla extract 5 large eggs 3 cups grated carrots 1 cup raisins 11/2 cup chopped pecans Preheat oven to 350 degrees. Grease 2 9-inch round cake pans (Bundt pan can be used.) Mix all ingredients together with mixer at medium speed until blended. Pour into pans.Bake 35-45 minutes. Insert toothpick into center to make sure cakes are done before taking out of oven. Cool completely. Frosting: 11/2 cups powdered sugar 8-ounce package cream cheese 1/2 cup milk 1/2 cup chopped pecans Mix together with mixer and spread on cake.
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Elk Roast with Mushroom Sauce
3-4 pound elk roast 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder 1/2 teaspoon seasoned salt 1 package dry onion mix or 1 sliced onion 1 can cream of mushroom soup 1 cup water Place elk roast in crockpot. Pour soy sauce and Worcestershire sauce on top of roast. Sprinkle on garlic powder, seasoned salt and soup mix or onion. Mix mushroom soup with water and pour on top. Cook on low 8-10 hours or cook 4 hours on high and turn on low until time to serve. Note: Potatoes and carrots can be added
Sweet and Sour Deer Stew
tender part of deer, preferably back strap teriyaka and pineapple marinade can of pineapple chunks mushrooms bell peppers or a mixture of red, yellow and orange onion Cut deer meat in small strips and marinade in Teriyaka and pineapple marinade at least 6 hours or overnight. Put meat in bottom of crock pot. Cut up peppers and onion and place on meat. Pour pineapple juice over this. Cook on low 8-10 hours. Add pineapple chunks and mushrooms. Salt, pepper and any other seasonings desired after cooked. www.mycrossroadsmagazine.com
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A hiking trail at Tishomingo State Park made the list of an Ole Miss expert about best places to hike in Northeast Mississippi. Photo by Mark Boehler
Hiking Mississippi’s
scenic trails
Ole Miss expert shares tips, locations for best outdoor walking experiences
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S
BY EDWIN B. SMITH FOR CROSSROADS MAGAZINE
earching for the best places in Mississippi for hiking? A University of Mississippi staff member knows exactly where to find the best trails. Shannon Richardson, assistant director of campus recreation, has been supervising Ole Miss Outdoors for the past 14 years. Through her position, the Oakwood, Georgia, native has been on countless Mississippi trails. “My parents were avid campers and hikers, and I grew up going to state and national parks and other natural areas,” Richardson said. “I’ve hiked trails from the Grand Canyon to the Appalachian Trail. My love for the outdoors continued through my undergraduate years at the University of North Georgia, located in the foothills of the Appalachian Mountains.” What are the criteria Richardson uses in selecting hiking trails? “I look for trails that are challenging, but enjoyable with beautiful scenery,” she said. “A ‘wow factor,’ like a peak or waterfall, is also a great perk. “I like publicly managed lands best because the trails are maintained, it is safer, and hiking on them leaves less impact on the environment than hiking on private or unmarked lands.” For everyone from beginning to veteran hikers, Richardson offers some tips for those interested in taking the trails. “For inexperienced hikers, taking an introductory clinic or reviewing online instructional material is essential,” she said. “This will introduce safety specifics, footwear and clothing, hydration, and other risk-management concerns.” Ole Miss Outdoors offers clinics every semester in various outdoor recreation disciplines. Outdoor professionals, such as state and national park rangers and national forest personnel, offer workshops. Outdoor companies, such as REI, provide in-person instruction and online resources. “For intermediate to advanced hikers, joining outdoor groups and local hiking groups and organizations, such as the Sierra Club, can provide insight into less-popular ‘hidden gem’ areas, as well as fostering community among people of similar interests,” Richardson said. Asked for her top five hiking trails in the Magnolia State, Richardson suggested: • Puskus Lake Interpretive Trail, Lafayette County – Located about 15 miles from Oxford off Highway 30, Puskus Recreation Area is home to a 1.7-mile, easy www.mycrossroadsmagazine.com
loop trail that circles the lake. “The unique feature of this trail are the informational signs located along the trail that describe the native plants and animals inhabiting the region,” she said. “This is a great beginner hike.” • Tanglefoot Trail, New Albany – Mississippi’s longest Rails to Trails conversion, this trail follows an abandoned railroad bed some 44 miles through the Mississippi Hills National Heritage Area. “You’ll see many ecosystems of the state represented along this trail, and you can shuttle a vehicle and do section hikes of this trail,” Richardson said. “A fun fact: Meriwether Lewis, of Lewis and Clark, once hiked this trail.” • Choctaw Lake Recreation Area, Ackerman – Located in the Tombigbee National Forest, this area features three different trails – both loop and out-andback – ranging 1.5 to 2.5 miles, and these moderately intensive trails wind through the forest and along the lake. “The park is scenic and is a perfect weekend getaway, offering other attractions such as camping, canoeing, and kayaking,” she said. • Flat Rock Trail, Tishomingo – Part of Tishomingo State Park and accessed from the Natchez Trace, this 3-mile trail is moderate in intensity and offers access to the state’s only rock climbing area, Jean’s Bluff and the surrounding rock outcroppings. Permit is required to climb and available at the park office. “This is a great trail for intermediate hikers and those wishing to combine hiking and climbing,” she said. Tishomingo State Park offers six other good hiking trails covering 13 total miles, including the two-mile Outcroppings Trail loop which begins and ends at the Historic Swinging Bridge. Another good hike is the threemile CCC Camp Trail, which winds its way through rock outcroppings and gives a glimpse of the past with a look at an old CCC Camp. • South Campus Trail, Oxford – “This is my favorite spot in Oxford, and it’s a pretty area that is very close to campus and owned by the university,” Richardson said. “There are single-track bike trails that extend off of the main rail bed, and you can hike a length of half-a-mile to more than 10 miles, depending on which paths you take. The trails are easy to moderate; several small lakes can be seen from many of the trails; and a system of creek beds – most of the time dry – add interest to many of the trails.” (For more information about Ole Miss Outdoors, visit http://www.campusrec.olemiss.edu.)
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TTTT TRASH AND TREASURES ALONG THE TENN-TOM TISHOMINGO COUNTY MISSISSIPPI FRIDAY-SATURDAY OCT. 4&5, 2018 662-423-0051
Trash & Treasures Along the Tenn-Tom The 50+ mile route of this massive yard sale starts on Highway 25 north of luka and continues along and adjacent to the Tenn-Tom Waterway all the way to the Belmont/Golden areas. It also includes Highways 72 and 172 to Burnsville.
Home and business owners will be setting up all along Hwy 25 and Hwy 72 & 172 West to Burnsville. Call 662-423-0051 for more information.
Locations available for sellers in Tishomingo County
First come - First serve basis
Burnsville
• Chamber of Commerce Building 322 Hwy 72 West • Burnsville Shopping Plaza -Hwy 72 West • HomeLink Realty Group (formerly Ramjets) Hwy 72 West 662-665-1492
Iuka
• Sunflower Antique Mall & Flea Market 1580 Constitution Dr. (Old Hwy. 25) North • Lot behind the old Town & Country parking lot, 1240 Maria Lane. Front lawn belonging to Ms Annette Weaver. 662-279-2735 • Donathan Enlow Property, 2251 Hwy. 25 South (small fee). 662-423-8105 • Jeff Helton property, 1959 Hwy. 25 South (small fee). 662-423-8438
Thousands of sellers and buyers participate in this annual even. Organizers report that people can sell Trash & Treasures for pocket money or to raise funds for civic or church groups. Individual or group collections are welcome.
Tishomingo
• Downtown Parking Lots -Main Street (Hwy 25)
Dennis
• Southern Sales -732 Hwy 25 South
Belmont
• C.C. Shook Park -Hwy 25 South
1001 Battleground Dr. Iuka, MS 38852 • 662-423-0051 • info@tishomingo.org • www.tishomingofunhere.org www.mycrossroadsmagazine.com
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n o s lark
C
e g d i r dB
e r e Cov
Historic landmark stands today for glimpse of past
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STORY, PHOTOS BY MARK BOEHLER FOR CROSSROADS MAGAZINE
BETHEL, Ala. — It’s a cool spring morning. The sound of a woodpecker rattles the silence from a pine tree thicket. Cool, clear waters rush along Crooked Creek under the tall, massive rock supports of an old covered bridge. Cattle moo in the distance. A red metal wheel from the grist mill on site churns and turns as it
dumps water on the rocks below, producing sounds of the past. A car passes on a nearby concrete span of a more modern bridge, built to handle today’s traffic. The Clarkson Covered Bridge remains silent today, but she stands to share her history for future generations. Visitors today can walk across her old wooden floor and touch the walls from the past. The bridge remains preserved to remind visitors of a more
simple past before concrete. And asphalt. And the roar of busy traffic. The hidden gem is a step back in time. Built in 1904, it was named to the National Register of Historic Places in 1974. It is managed by Cullman County Parks and Recreation. A dog trot log cabin visitor center has restroom facilities, and the grist mill on the property is an overnight cabin. The cabin has three bedrooms,
Clarkson Covered Bridge was built in 1904 and is listed on the National Register of Historic Places.
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The dog trot log cabin visitor’s center has restroom facilities and a room to rent for special events. The grist mill cabin offers overnight stays and features three bedrooms, two baths and a full kitchen.
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two baths, fully furnished kitchen and two porches. “We have many tourists come through and stop to visit the covered bridge,” said Brittney Heron, park manager since August, 2017. “We have many who book the cabin for a semisecluded getaway.” The park and bridge are a favorite spot for weddings with about 25 ceremonies every year. They are held both on and under the bridge, noted Heron. “Many weddings are held by the creek with the bridge in the background,” she said. Directions: A GPS device is highly recommended to find this rural historic landmark, as signage is not great. From Corinth take U.S 72 east to Highway 157 toward Cullman; Take the right at CR 1114 at the Marathon Food Mart about 10 miles from Cullman; follow CR 1114 to CR 1124, then take CR 1043 to the site; Drive time from Corinth is one hour, 45 minutes. Cullman County Parks and Recreation has a Google Map on the website link. Printing out a copy to take on the trip is a good idea. Where to eat: Pack a picnic lunch, as the bridge park is in a rural location. Plenty of picnic tables and grills are available. There is one store and deli in nearby Bethel. There are many eating options in nearby Cullman. www.mycrossroadsmagazine.com
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A small spring makes its way to Crooked Creek on the covered bridge property.
The grist mill wheel (left) churns for a step back in history. Clarkson Covered Bridge Park includes a lake, log cabin visitor’s center and grist mill (opposite page).
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What to pack: Visitors love to get their toes wet in Crooked Creek under the bridge, or get splashed by the churning grist mill wheel. Take a change of clothes, shoes and towels. Off the record: The grist mill may not currently be in working order, so call before the visit in case that might be an issue. Admission: Free. A donation box is available. Cabin rental is $120 per night with a two-night minimum stay. The restroom www.mycrossroadsmagazine.com
facilities at the visitor center are free, but the additional room can be rented for $100 a day for wedding receptions, reunions or other events. Hours: Open daylight hours, seven days a week. What to know: The cabin stays booked during the warmer months, but is usually available during the winter. Call for availability and reservations for 2020 beginning on Jan. 2. Reservations need to be made for CROSSROADS MAGAZINE
weddings. Check the website for events at the bridge such as car shows. Area attractions: Smith Lake Park has camping, cabins, fishing, seasonal pool and special events. Check out “Jerusalem in Miniature� Ava Maria Grotto on the campus of St. Bernard Abbey and the Creeked Creek Civil War Museum. For more information: www. cullmancountyparks.com; 256739-2916 PA G E 4 5
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A morning fog rises over the new one-mile walking track at Crossroads Regional Park. Photo by Mark Boehler
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‘A walk in the park’ One-mile track in Crossroads Regional Park continues to see improvements; Nine-hole disc golf course provides a challenge BY JEBB JOHNSTON FOR CROSSROADS MAGAZINE
It’s more than just a walk in the park. Although the walking trail is a huge draw at Crossroads Regional Park, there is much more for a casual family outing, including disc golf, playground equipment and picnic accommodations. Ongoing improvements to the one-mile walking track have made it more accommodating for low-vision individuals, but the improvements are beneficial to all park users. The latest addition to the walking track is striping along the center of the path. Distance markers were also recently added. The center stripe is part of the grant-funded project to make the trail more usable for those with low vision. With the black asphalt and shade from the trees, “A lot of times, if you have a vision impairment, it’s hard to stay on the track because it kind of blends in,” said Park Director Robin Baker. “And that track does have a lot of twists and turns.” While the stripe helps low-vision persons stay on the track, she said, some of the walkers have said they like how it provides lanes for those who want to walk on one side or the other. Distance markers previously went up to show when walkers reached key points from both directions on the path, which winds around for a mile alongside South Parkway and the railroad. A good bit of development of the trail is still forthcoming. “We still have plans to add some more benches around the track so people can take a rest if they www.mycrossroadsmagazine.com
need to,” said Baker. A water fountain may also be added. The warm-up pad at the trail starting point near the bridge continues to be in development. It is also a cooperative project with the Lions Club, which has sold commemorative bricks for the pad. Benches will likely be placed in the area as well as signage recognizing the various groups who have contributed to the trail upgrades. Previous improvements included improved parking and fencing. As a separate project in the future, Baker would also like to add a large pad in the walking trail area with outdoor fitness equipment. Baker also encourages the public to check out the newly completed nine-hole disc golf course. Scorecards and the course layout are available outside the park office. It is a challenging test for disc golfers. “It meanders around through the south side of the park around the tennis courts and the soccer fields,” said Baker. “It’s a par-3 course. We’ve got some long par 3’s and some short par 3’s. There are some pretty narrow passageways through some of the trees.” The biggest changes from the prior configuration of the course are at holes 5, 6 and 7. Baker hopes to see an additional nine holes added in the future. The park’s playground equipment in two locations is always in demand and is continuing to be refreshed. New equipment for toddlers and those with special accessibility needs is expected to be in place toward the end of September. “Our playgrounds stay busy all during the day,” said Baker. “We have a lot of school groups and a lot of summer camps that come in busloads.” The park plans to add a concrete pad with a rubberized coating for the ADA equipment near the existing equipment. “We’re connecting these playgrounds because we want it available to all kids,” said Baker. “We want all the kids to play together no matter what their abilities or disabilities are.”
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