Newnan-Coweta Magazine

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MAGAZINE A Times-Herald Publication

January/February 2013 | $3.95

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Even better women’s care.

Close to home.

© Piedmont Healthcare 02706-1012

s !N EXPANDED MEDICAL services team s !DVANCED MATERNITY facilities including a private room, level II NICU

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Effective healthcare is never one size fits all, especially when it comes to the needs of women. That’s why we’ve designed a new floor at Piedmont Newnan Hospital specifically for you. The new space is amazing – bright and welcoming – and staffed with an expanded medical services team. And the best part is, it’s close to home.

From education and wellness, to disease diagnosis and treatment, our women’s services are delivered with the same compassionate care you’ve come to expect from Piedmont. But with a new dedicated floor, and more Piedmont physicians focused on women’s health, we can confidently say we’re doing our part to help make women’s care in Coweta and beyond even better.

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Still Close to Home, Convenient, State-of-the-art he artt

Radiation Oncology Services (ROS), a leader in radiation therapy in the metropolitan Atlanta area since 1975, continues in its mission to provide quality care to all patients in need of radiation therapy. For over 20 years, our Newnan center specializes in combining compassionate care with individualized treatment plans for all our patients. Our treatment programs are designed in keeping with national standards. Under the medical direction of Diana Santiago, M.D., ROS-Newnan patients and their families can count on our expertise in all aspects of radiation therapy.

We are proud to continue to serve Newnan and surrounding areas‌ today and in the future!

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On Our Cover MAGAZINE Established 1995 A Times-Herald Publication President Vice President Publisher Editor Art Director Contributing Writers

William W. Thomasson Marianne C. Thomasson Sam Jones Angela McRae Deberah Williams Amelia Adams, Tina Neely Brown, Holly Jones, Katherine McCall, Alex McRae, Cathy Lee Phillips, W. Winston Skinner, Martha A. Woodham

Photography Circulation Director Sales and Marketing Director Advertising Manager Advertising Consultants

Bob Fraley, Jeffrey Leo Naomi Jackson Colleen D. Mitchell Lamar Truitt Doug Cantrell, Kevin Dickinson, Mandy Inman, Candy Johnson

Advertising Design

Debby Dye, Graphics Manager Sandy Hiser, Sonya Studt

Controller

Diana Shellabarger

FOR ADVERTISING INFORMATION, call 770.683.6397 or e-mail colleen@newnan.com.

Newnan-Coweta Magazine is published bi-monthly by The Newnan Times-Herald, Inc., 16 Jefferson St., Newnan, GA 30263.

Subscriptions: Newnan-Coweta Magazine is distributed in homedelivery copies of The Newnan Times-Herald and at businesses and offices throughout Coweta County. Individual mailed subscriptions are also available for $23.75 in Coweta County, $30.00 outside Coweta County. To subscribe, call 770.304.3373.

Lucille Grady Reynolds serves up some of her famous country cooking at Mother’s Kitchen in downtown Newnan.

— Photo by Bob Fraley

Submissions: We welcome submissions. Query letters and published clips may be addressed to the Editor, Newnan-Coweta Magazine at P.O. Box 1052, Newnan, Georgia 30264.

On the Web: www.newnancowetamag.com © 2013 by The Newnan Times-Herald, Inc. All rights reserved.

Reproduction in whole or in part without written permission is prohibited.

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Coweta’s Choice For Local News Choose the subscription that’s right for you.

Print and Digital Editions

Digital Edition Only

Olympian honored

147th year — Issue 124

5 Sections, 58 Pages

Established 1865

ISSN. NO. 0883-2536

Newnan, Georgia

$1.25 Sunday edition

Coweta’s Local Daily

Sunday, May 6, 2012

‘WE’RE PROUD OF NEW FACILITY’ — STACK

New Piedmont Newnan opens Tuesday

By ALEX MCRAE alex@newnan.com Piedmont Newnan Hospital officially opens Tuesday at its new campus at 745 Poplar Road.

But before that can happen the aging facility on Hospital Road must be officially closed.

It’s not a process that happens with the flip of a switch or wave of a magic wand.

Moving from the old facility to the new is actually a balancing act that requires keeping both facilities open for more than a week as people, equipment and procedures underPhoto by Jeffrey Leo go a transition that allows no for error.

There was activity Friday at the new Poplar Road campus of Piedmont Newnan Hospital, set to offi- room It’s not a process anyone cially open Tuesday. On Friday, outpatient radiology procedures began at the new hospital and the outpatient lab and respiratory center opened. The Poplar Road Command Center, from which the takes lightly. But, so far, the procedure is going smoothly final move will be overseen Tuesday, opened Friday during daytime hours.

NEW CANCER HOSPITAL Blessing event held at facility

Bass

Stack

and remarks from hospital officials make it clear they are ready to officially celebrate the opening of Georgia’s newest hospital on Tuesday at 745 Poplar Road beside Interstate 85.

“We’ve waited a long time to be able to welcome patients to their new community hospital,” said Tim Stack, president and CEO of Piedmont

Hea lt hca re. “ We’re proud of the new facility and the expanded services we offer residents of Coweta County and the surroundRelated ing areas.

The open- story, page of ing 5A the new Piedmont Newna n Hospita l is pa ramount to our vision of providing comprehensive, quality health care services across the Piedmont Healthcare system.”

The final days of joint operation between the two facilities are scheduled down to the minute to make sure that essentia l ser vices offered at Hospital Road remain in place until those services are p

See HOSPITAL, page 2A

or

Westmoreland hears concerns about energy regulations

By W. WINSTON SKINNER winston@newnan.com U.S. Rep. Lynn Westmoreland toured CowetaFayette EMC’s north Coweta headquarters on Friday afternoon.

His tour followed a meeting with CowetaFayette staff and directors about federal energy

All of the local coverage from our community’s staff of journalists • Full access to an online replica of the print edition on your computer or laptop • iPad app allowing you to read the print edition from your iPad.

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Celebrating 147 years of editorial and advertising excellence in Coweta County.

16 Jefferson Street • Newnan, GA 30263 • times-herald.com

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Table of Contents

Departments 34 Coweta Cooks The Mansour family’s culinary history includes lots of cherished Lebanese dishes brought to this country by their ancestors.

40 The Thoughtful Gardener Although the offerings of the garden may seem scanty in the winter months, it does offer much that can become the essence of a welcoming meal.

14

52 Local Heritage

Features 14 In Mother’s Kitchen One of Newnan’s most popular restaurants offers country cooking in a spot that’s so “off the beaten path” it isn’t even on the map.

22 The Cake Ladies Every church seems to have them, and four local Cake Ladies share their famous culinary creations.

28 Sprayberry’s Barbecue It’s without a doubt the restaurant for which Coweta County is most well-known, and family members say years of consistent service are what keep bringing folks back to Sprayberry’s.

44 The Restaurant Inspectors They can’t promise all the food served in Coweta County is pretty or tasty, but they try their hardest to make sure it’s safe.

22

10 Newnan–Coweta Magazine

In this new series, we take a look at the many museums in Coweta County, beginning with the Senoia Area Historical Society’s museum.

48 Remembering Newnan, one bite at a time From bygone burger joints to that nearly-famous Potato Chip Sandwich at a downtown Newnan drug store, Cowetans share some of their favorite local food memories.

56 Saddle Up Tish Kondas and Carla Schiltz’s Showtime Training Center with its string of national champions is big time in the Arabian horse show world.

66 Finding Coweta in new cookbooks Southern cookbooks are all the rage and we take a look at some of the newest ones, with a few that include Coweta County.

28

60 Tina’s Tips Looking for a new decorating idea for your teen’s room this year? Try a fun, fast and inexpensive new technique for creating a “statement wall.”

In Every Issue 12 Editor’s Letter 64 The Bookshelf 65 Index of Advertisers 34

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From the Editor

A Recipe’s Journey IN THE FALL I came across a new design book I had to have, The Collected Tabletop by Kathryn Crisp Greeley. She’s a designer in North Carolina whose approach to design is that rooms should be “collected, not decorated.” I liked that idea, and I loved the gorgeous photos in this elegant coffee-table book.

Greeley clearly loves dishes and glassware as much as I do, and the book includes some tempting recipes as well.

Several of the chapters feature Blue Willow and Flow Blue plates, and I happened to mention this fact to my friend and co-worker Diana Shellabarger since she loves blue tablewares so much. I let her borrow my book, and like me, Diana was attracted to the recipe for Greeley’s grandmother’s Caramel Cake. When Diana made it for the office Thanksgiving luncheon, I was sold. It was wonderful, and the icing is to-die-for.

While Diana made a three-layer cake, I decided to add this to my Thanksgiving offerings and made it sheetcake style. It turned out great, and I was thrilled to discover it fed our Thanksgiving guests on both my and my husband’s sides of the family for days. Terrific!

Then I let my friend and co-worker Deberah borrow my book, and she liked the Caramel Cake recipe too. Only Deberah decided to substitute the cake recipe with her own Apple Spice Cake, and she topped it with Greeley’s icing recipe, tweaked by the addition of

pecans. I got to enjoy a slice when Deberah brought this to our garden club’s Christmas party.

After that, my parents informed me that while they enjoyed the Caramel Cake at Thanksgiving, they had both agreed that the cake part alone would make a great pound cake, and they would appreciate it arriving long about Valentine’s Day, when all the Christmas sweets have worn off. I plan to make that happen!

That one recipe has, already, inspired quite a few spin-offs. And isn’t that just how recipes work?

Since this is a time of year when many of us don’t mind spending time in the kitchen, we decided this was the perfect time to have a food-themed issue of the magazine. You’ll learn about a hidden gem of a diner, the Mansour family’s unique Lebanese cooking traditions, and a few of the famous Cake Ladies at local churches.

Of course no Food Issue in Coweta County would be complete without a nod to our most-legendary restaurant, Sprayberry’s Barbecue. Several years ago my husband and I were in Apalachicola, Fla., when we spotted someone in a Sprayberry’s T-shirt. Considering how very far and wide such shirts have been spotted (see page 28), I think the real news would have been if we had not spotted a Sprayberry’s T-shirt there!

Fondly,

Angela McRae, Editor angela@newnan.com

* For a link to the Caramel Cake recipe mentioned above, go to http://tinyurl.com/akhhv3r

12 Newnan–Coweta Magazine

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In Mother’s Kitchen Written by ALEX MCRAE Photographed by BOB FRALEY

ONE OF NEWNAN’S MOST POPULAR dining establishments isn’t just off the beaten path … it’s totally off the map.

The U.S. Postal Service claims that Mother’s Kitchen is located at 33 1/2 E. Broad Street, but the best way to find it is to follow the line of hungry customers making their way down an unmarked alley to a set of screen doors that open to a noisy, no-frills, no-frowns-allowed

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“When a person walks in, if you acknowledge them and let them know they are welcome, they’ll be back,” says Lucille Grady Reynolds, owner of Mother’s Kitchen in Newnan.

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Chicken, baked or fried, remains the favorite lunchtime choice at Mother’s Kitchen.

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... the best way to find it is to follow the line of hungry customers making their way down an unmarked alley to a set of screen doors that open to a noisy, no-frills, no-frowns-allowed restaurant offering comfort food in a setting as comfortable as home. restaurant offering comfort food in a setting as comfortable as home.

And don’t expect to sneak in unnoticed. Lucille Grady Reynolds, the owner of Mother’s Kitchen, won’t hear of it.

“When a person walks in, if you acknowledge them and let them know they are welcome, they’ll be back,” Lucille says.

“That’s what we do.”

Byrdie Geter has enjoyed Lucille’s hospitality for almost a decade. “She tells you ‘hello’

when you come in and ‘goodbye’ and ‘I love you’ when you leave,” Geter says. “She’s not just there to make a living.”

Lucille serves the kind of down-home delights that Southerners were raised on and Northern transplants embrace by the mouth-watering mouthful.

Diners often have to flip a coin to decide among the fresh vegetable choices. Desserts are plentiful and scrumptious and meats ranging from salmon to pork pop up regularly.

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The hands-down favorite dish, though, is chicken, baked to please your cardiologist or fried gloriously golden and starchedshirt crisp.

Lucille says she learned how to cook from the best chef she ever met: Ethel Mae Patrick … her mother. As the oldest of 15 children growing up on a farm near Moreland, Lucille’s kitchen career started early.

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Fried chicken and fresh vegetables are favorites at Mother’s Kitchen in Newnan.

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Lucille admits her first dish didn’t leave anyone begging for more.

“I cooked up some collards,” she says. “But I didn’t know to take the stems off or wash ’em right. Mama showed me how to fix that, and everything else.”

Lucille never planned to cook professionally. After she finished her education, she took a variety of full-time jobs to keep the bills paid while she raised four children. But she always earned extra income cooking for families,

churches, parties and weddings.

In late 1999, while working at Newnan Hospital, she made a lifechanging decision.

“I was talking to this lady talking about cooking and I got to

thinking I think I could cook fair, and I decided to just try it.”

She said a prayer and got to work and opened for business in 2000 in a spot at the back end of a building that had earlier housed both a small church and another restaurant.

“After about four years I was doing all right so I decided to stay,” she says. Six years later, someone talked Lucille into installing a sign, but you won’t see it unless you enter from the parking lot off Perry Street.

“My business is pretty much word-of-mouth,” Lucille says.

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Lucille Grady Reynolds asks that you please not call what she cooks soul food. “I serve country cooking,” she says.

“Soul Food is the word of God.”

20 Newnan–Coweta Magazine

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Kitchen every day includes blue collar workers, executives, farmers, firefighters, doctors, lawyers, teachers, preachers, bankers and students. And Lucille’s customers don’t just love the cooking. They love the cook.

Attorney Robert Stokely has been a regular for years. “She’s a great person,� Stokely says. “I call her Mother and I always enjoy the company as much as the food when I’m here.

The place is really a town treasure.� “Town treasure� has a nice ring to it but there is one term Lucille does not want associated with her business. “Please don’t call what I cook soul food,� she says. “I serve country cooking. Soul Food is the word of God.�

Lucille, her children and her husband, Danny Ray Reynolds, begin each day by praying together and then selecting a Bible verse to be hand-written at the bottom of the day’s menu, which is scrawled in a spiral notebook placed where orders are taken. “That scripture, that’s your daily bread,� Lucille says. “It’s all you really need.�

Lucille is into her second generation of customers and doesn’t plan to change a thing in a place where total strangers feel comfortable sharing a meal and big-time business deals go down over dessert. “I just leave people alone and let them enjoy themselves,�

Lucille says. “It’s working out.�

Eating at Mother’s Kitchen may be an addiction, but it’s a habit no one wants to break. As Byrdie Geter says, “Once you go, you’re gonna come back.� NCM

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Celebrating

The Cake Ladies

Written by CATHY LEE PHILLIPS Photographed by BOB FRALEY

YOU’LL FIND ONE IN EVERY CHURCH, whether it’s one with soaring cathedrals or a little church in the wildwood. Whatever the denomination, when someone hurts, celebrates or gathers, they are there.

Cake Ladies are disguised as mere mortals. But when the need arises, they mix and melt and measure until a heavenly creation stands as a majestic tribute to the loving use of their ability. Hundreds, maybe thousands, live in Coweta County. When you confront one of their creations, don’t fight temptation or count calories. This is ministry, so enjoy a few bites!

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Cake Ladies are disguised as mere mortals. But when the need arises, they mix and melt and measure until a heavenly creation stands as a majestic tribute to the loving use of their ability.

Margie Horton Stephens, left, and Shirley Sumerlin Hines, right, are two of the well-known Cake Ladies of New Mt. Calvary Baptist Church at Madras. Stephens is known for her Red Velvet Cake, and Hines receives requests for her Key Lime Cake.

January/February 2013 23

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Doris Gillespie, Trinity Baptist Church

Cream Cheese Peanut Butter Pound Cake She’s a mother of seven, so you have to wonder when Ms. Doris found time to bake. Yet when Trinity published a cookbook one year, they almost named it The Gillespie Cookbook because many recipes came from Ms. Doris and her girls.

Born in 1936, Ms. Doris joined Trinity in November 1966.

“This church has always had good singing and preaching,” she said. “They make me feel at home and are really part of my family.”

Her family includes Vickie, Robin, Donna, Ernest, Susan, and twins Terri and Sherri. She admits that Ernest is the spoiled middle child. One year Ernest requested the peanut butter cake for his birthday. When no one was looking, Ernest hid the cake in his car and refused to share.

Ms. Doris’ mother began baking this cake in the 1940s. Ms. Doris has added her own touches, such as filling the hole of the Bundt cake with peanut butter icing. Watching church members and her children enjoy the extra frosting is just part of the cake’s tradition.

Preheat oven to 325 degrees.

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eggs and flavorings.

Then sift flour 2 times and alternately add flour and remaining eggs until all is gone.

Beat until very fluffy and smooth. Pour into Bundt pan sprayed very heavily with cooking spray. Bake at 325 degrees for 1 hour and 45 minutes. Test by inserting a knife until it comes out clean. Frost with Peanut Butter Icing.

Peanut Butter Icing 1/4 cup butter or margarine 1 cup (half an 18-ounce jar) of peanut butter, brand of your choice 2 cups powdered sugar 3/4 cup milk Melt butter in a sauce pan on medium heat, then add peanut butter. Stir all together until creamy, then remove from stove top. With electric mixer, beat in a couple of big spoons of sugar and milk at a time until it’s all used up and mixture is a little thicker than a glaze. Pour over cake.

You will have enough left over to fill in the center of the Bundt cake if you love peanut butter, and you may have some left over to ice a few cupcakes!

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Margie Horton Stephens, New Mt. Calvary Baptist Church

Red Velvet Cake A graduate of the Newnan High class of 1974, Margie has lived in Newnan all her life. She works as Administrative Assistant in the Office of Solicitor Robert Stokely. She also worked with Coweta County Schools as a para-pro for 10 years.

Working in the school system seems natural to Margie. Her grandmother, Vinnie, was a beloved figure at Madras Elementary School before her death in 1980. Madras students enjoyed Vinnie’s homemade yeast rolls, dressing and legendary individual pizzas. Madras principals Don Teel and John Sides credit (or blame) Vinnie’s cooking for adding a few pounds to their frames.

Margie took over family baking after her grandmother’s death and is one of the favorite bakers at New Mt. Calvary Baptist, a beautiful brick church sitting just across the railroad tracks in downtown Madras. Margie grew up in the church, and it occupies a central place in her life. She has built her own reputation as a fabulous cook that would make her grandmother proud.

Red Velvet Cake 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup shortening 1-1/2 cups sugar 2 eggs 2 bottles red food coloring 1 tablespoon cocoa 1 cup buttermilk 1 tablespoon baking soda 1 tablespoon vinegar 1 teaspoon vanilla Preheat oven to 350 degrees. Sift flour and salt.

Cream shortening and sugar.

Add eggs and beat well. Add food coloring and then cocoa.

Alternately add flour and buttermilk. Stop beating, sprinkle baking soda over mixture and then add vinegar. Fold in vanilla (do not beat). Pour into two 8inch or 9-inch cake pans and bake 25-30 minutes. When cake leaves the sides of the pan and is springy to the touch, it is done.

Let cool a few minutes and place on cake rack to finish cooling.

Frosting 1 box of powdered sugar

1 (8-ounce) package of cream cheese 1/4 stick of butter or margarine 1 teaspoon vanilla Pecans (optional), to taste

Mix all ingredients together, and if mixture seems too stiff add a tablespoon of milk. Nuts can be added to taste. Spread on cake. Nuts can also be added to the top of cake.

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January/February 2013 25

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Shirley Sumerlin Hines, New Mt. Calvary Baptist Church

Key Lime Cake Shirley had to wait two years to bake her first Key Lime Cake. Her sister found the recipe in the AJC, put it in a “safe” place, and then forgot where the safe place was. Her first Key Lime Cake was baked in 2010 and today, she has baked too many to count. She is known as The Green Cake Lady because once you slice into this delightfully tart concoction, you will see beautiful lime green layers.

When Pastor Danny Hudson announces a Potluck Dinner or other special event, he automatically asks Shirley to bring her renowned cake. Because she considers Pastor Hudson to be “a Godsend to many,” she smiles and bakes.

Shirley is a mother to two sons, Darrel and Derrick, and absolutely perfect grandchildren. Her positive attitude helped her face breast cancer with grace and dignity. She endured chemotherapy, surgery and radiation with little trouble. This Green Cake Lady is also a two-year cancer survivor!

Key Lime Cake 1 box lemon cake mix 1 small box lime Jell-O 3/4 cup orange juice 1-1/3 cups oil 5 eggs 1/3 cup lime juice 4 tablespoons powdered sugar Preheat oven to 350 degrees. Mix first five ingredients well and pour into three greased and floured cake pans.

Bake at 350 degrees for 30-35 minutes.

Note: To bake in a Bundt cake pan, bake at 325 degrees for 40-42 minutes.

Combine lime juice and powdered sugar. Sprinkle over both sides of each layer as you frost them.

Frosting 1 stick of butter 1 (8-ounce) package cream cheese 2 pounds powdered sugar 1 teaspoon vanilla 1 teaspoon lemon flavoring Cream all ingredients together and frost cake.

Elaine Lee, Emory Chapel United Methodist Church

Orange Slice Candy Cake “No matter what we do at church, Elaine will bring a dessert—even if she’s in the middle of a hysterectomy. It will be delicious. It will be from scratch or her Mama wouldn’t approve,” Barb Gorvette of Emory Chapel shares about her friend, Elaine Lee. Elaine’s mother found this recipe in either the Almanac or Progressive Farmer during the 1940s. Few cookbooks were published then, and new recipes were precious.

When baking, Elaine reflects on many good memories she has shared with her mother.

Elaine has been a member of Emory Chapel all her life, except for a time when she lived “up north” in Palmetto. She went to her husband’s church for about a year, but just had to come home. She has served in leadership throughout her life and currently serves as Church Choir Director. Elaine has been nicknamed “Miss Magnolia” because of her delightful Southern accent that proves she is a real Georgia Girl.

26 Newnan–Coweta Magazine

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Lunch Boxes, Freezer Packs & Back Packs Orange Slice Candy Cake 1 cup butter, room temperature 2 cups sugar 4 eggs 3-1/4 cups flour (reserve 1/2 cup for dredging candy) 1/4 teaspoon baking powder 1 teaspoon soda 1/2 cup buttermilk 1 teaspoon vanilla 1-pound package orange slice candy, chopped 8-ounce package of dates, chopped 1-1/2 cups chopped pecans 1 can Angel Flake coconut Preheat oven to 250 degrees. Lightly grease and flour a 10-inch Bundt or tube pan. Dredge candy, dates and pecans in 1/2 cup flour and set aside. Sift flour and baking powder together and set aside. In a mixing bowl cream butter and sugar. Add eggs one at a time, beating well after each addition. Add soda to buttermilk. Add flour and buttermilk alternately to creamed mixture.

Add vanilla. Stir in coconut. Add dredged candy, dates and nuts. Fold in with a heavy wooden spoon. Pour into prepared pan. Bake for 2-1/2 hours.

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Sprayberry’s Barbecue A Coweta restaurant known worldwide

Written by ALEX MCRAE Photographs by BOB FRALEY and courtesy of the SPRAYBERRY FAMILY

TRENDY IS FINE IF YOU’RE in the fashion business, but Sprayberry’s Barbecue hasn’t served everyone from presidents to princes to peach pickers for over 86 years by following the latest fad.

“I think what people like is, we’re consistent,” says Donald Sprayberry Sr., head of Newnan’s renowned barbecue clan. “We’ve had people coming back for 40 or even 50 years because they know it’s going to be just 28 Newnan–Coweta Magazine

like they remembered. They appreciate that.”

To call Sprayberry’s a local icon is an understatement. But when Houston Sprayberry opened a gas station and grocery store north of downtown Newnan in 1926, he had no idea the mom and pop shop he operated with his wife Mattie Lou would gain worldwide acclaim. Houston was just trying to make a living.

Th e Sp

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“These people make you feel like family. Once you come in, they don’t want to let you go.”

— David Boyd

This old photo of Sprayberry’s, thought to be from the 1940s, shows Jackson Street and the world-famous restaurant in its early years. The gas pump out front recalls the days when Sprayberry’s was a gas station and grocery where Houston Sprayberry first began selling his barbecue sandwiches.

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Clockwise from top: Sprayberry’s founder Houston Sprayberry; vice presidential candidate Dan Quayle makes a stop at Sprayberry’s; employee Jamey Keith at work in the kitchen; and England’s Prince Philip visits with Colleen Sprayberry and Terri Sprayberry during a 2000 visit to Newnan. (Photo of Prince Philip courtesy of Bob Shapiro) 30 Newnan–Coweta Magazine

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To supplement the gas and grocery business, Houston started offering barbecue sandwiches. His secret sales technique was a winner. “When somebody ordered something he’d holler ‘Give me a sandwich’ toward the back of the store,� says Donald Sr. “Then he’d run back there and fix it. He didn’t want anybody to know he was doing it all by himself.�

Pretty soon, Houston couldn’t have done it by himself if he had wanted to. Houston’s barbecue and sauce, along with Mattie Lou’s Brunswick stew, were soon being snapped up by everyone in Newnan and a steady stream of travelers that motored past back when Highway 29 was the main route headed north into Atlanta.

The business thrived during

the Great Depression and even President Franklin D. Roosevelt sampled some swine after leaving the train in Newnan to travel by automobile to his Little White House in Warm Springs.

World War II put the business into overdrive as taxicabs packed with soldiers heading from Ft. Benning in Columbus to weekend leave in Atlanta clogged the parking lot. “Those soldiers went all over the place and really spread the word,� says Donald Sprayberry Jr., who, along with his brother Stephen and their wives, Terri and Colleen, are on hand to run the family business every day. “People who ate here 40 or 50 years ago still come by with their children or grandchildren and say it tastes the same,� says Stephen.

“It’s really nice to keep in touch with everyone.�

Donald Jr. says people are sometimes amazed to be served by the same person they saw years ago. “We’ve got second and third generation employees working as servers and in the kitchen,� he says. “We’re very fortunate with that.�

Just about everybody who grew up in Newnan or nearby has eaten at Sprayberry’s and half of those seem to have worked there, too.

In addition to upstanding business and professional people, former servers also include country music megastar Alan Jackson, who still stops by when he and his family come home for a visit.

Another hometown legend,

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January/February 2013 31

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At the original Sprayberry’s are, seated from left, Colleen Sprayberry and Terri Sprayberry, and standing, Stephen Sprayberry, Donald Sprayberry Sr. and Donald Sprayberry Jr. At right, employee Denise Shropshire stirs a pot of gravy.

bestselling author and columnist Lewis Grizzard, was a huge fan and often wrote of his affection for what he called “merely the best barbecue joint on earth.”

When working in Atlanta, Grizzard tried to visit at least twice a month and wasn’t shy about sending an assistant to fetch what is now called the Lewis Grizzard Special, a barbecue sandwich with a side of stew and onion rings.

“Customers always ask about him,” says Terri Sprayberry.

“Whenever Lewis mentioned us in his column there was a direct positive influence on sales.”

Other celebrity visitors include football hero Bart Starr, Hollywood heartthrob Susan Hayward, former President Jimmy Carter, governors, congressmen, assorted politicians too numerous to count and even opera star 32 Newnan–Coweta Magazine

Beverly Sills, who was introduced to Sprayberry’s

by Charles Wadsworth, who got his early musical training in Newnan before moving to New York to become a star in the chamber music world.

Sprayberry’s has catered everything from weddings to wakes to tailgate parties and even laid out a spread that loosened the stiff upper lip of Queen Elizabeth’s husband, Prince Philip, when he visited Newnan.

Local artist and cartoonist David Boyd has been a regular since before cable TV was invented. He says that decades ago he was stunned to learn that Sprayberry’s was even tops down under.

He was visiting Australia in 1969 when an Aussie approached

and said, “Where you from, Yank?”

Boyd said, “I’m no Yank. I’m from Newnan, Ga.” The Aussie immediately asked, “Have you eaten at Sprayberry’s, mate?”

Turns out the Aussie’s dad remembered Sprayberry’s from his time at Ft. Benning during World War II. Boyd’s drawing of a smiling hog appears on Sprayberry signage and souvenirs, including the Sprayberry’s t-shirts that have been spotted across the U.S. and

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as far away as the Great Wall of China and the Vatican. â&#x20AC;&#x153;We canâ&#x20AC;&#x2122;t believe the places people say theyâ&#x20AC;&#x2122;ve seen our shirts,â&#x20AC;? says Donald Jr. Barbecue made the restaurantâ&#x20AC;&#x2122;s reputation, but the menu goes far beyond pork and stew. â&#x20AC;&#x153;You can eat here every day of the week and not get the same thing twice,â&#x20AC;? says Terri. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ve got chicken tenders, the best catfish you ever ate, plate lunches, Aristocratic hamburgers and great desserts.â&#x20AC;?

A best-selling dessert is Bootsâ&#x20AC;&#x2122; Chocolate Pie, named in honor of its creator, Frances â&#x20AC;&#x153;Bootsâ&#x20AC;? Sprayberry, Donald Sr.â&#x20AC;&#x2122;s wife. Boots passed away in 2011, but her influence is still felt by everyone associated with the place. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ve had so many employees and customers come in and tell us how she helped them,â&#x20AC;? Colleen says. â&#x20AC;&#x153;We never knew how she had touched so many people.â&#x20AC;?

A new Sprayberryâ&#x20AC;&#x2122;s location was opened in 1995 along I-85 to make it easier to serve travelers and customers in the eastern part of the county. But the family made sure to stick to their timetested formula. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;re glad to change, but only if it suits our customers and works for us,â&#x20AC;? says Colleen. â&#x20AC;&#x153;People know what to expect when they come here and we sure donâ&#x20AC;&#x2122;t plan to change that.â&#x20AC;?

David Boyd says the only thing as good as Sprayberryâ&#x20AC;&#x2122;s food is the restaurantâ&#x20AC;&#x2122;s atmosphere. â&#x20AC;&#x153;These people make you feel like family,â&#x20AC;? he says. â&#x20AC;&#x153;Once you come in, they donâ&#x20AC;&#x2122;t want to let you go.â&#x20AC;? NCM

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Coweta Cooks

Mansour family members speak appreciatively of their grandmother’s kitchen as a place to show the importance of family by preparing the dishes of her homeland.

Inside the Mansour Kitchen Written by AMELIA ADAMS Photographs courtesy of the MANSOUR FAMILY

OVER A CENTURY AGO, a young man determined to leave his native Lebanon and follow his brothers to the New World, a world of opportunity. However, he had fallen in love with a neighborhood girl in the “Housh.” Fearing the departure of his barely teenaged child, the young girl’s father sought to block the marriage. Knowing the value of the young man, her brothers therefore aided her onto a train in following her chosen path.

After marrying in Beirut, the young couple and paternal grandfather made their way to Quito, Ecuador, to join family members. There a son was born. Regrettably, the old man became unhappy and longed for a return to Lebanon.

Because the young man’s future plan required his joining a brother in Atlanta, the young woman, her son, the grandfather, and a young Ecuadorian, Joe Carrasco, completed their mission to the Middle East. Fixed in her purpose, the young woman sought 34 Newnan–Coweta Magazine

America via New York; because of an illness embargo, she traveled to Mexico and entered the U.S. through El Paso, Texas.

After a reunion in Atlanta, 1906 found Ellis and Effie Mansour putting down roots in Newnan where they eventually reared nine children. Ellis Mansour traveled Coweta County with his peddler’s basket of wares. Kindly customers offered him a bed after a late day, whether inside barn, porch or outbuilding.

After establishing his clothing business, he never forgot their generosity and quietly aided them.

Since there was no Roman Catholic Church in Newnan, fellow members met for many years in the Mansour home on Clark Street as travel to an Atlanta church was difficult during wartime. The congregation later established St. George’s parish, helped in their vision for a permanent church by town leaders who gave land and contributions for its construction.

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Ellis and Effie Mansour are shown with their children including, front from left, Susie, James, Taft, and at back, Regina, Michael and Maybelle.

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Ellis Mansour, shown here with wife Effie, was most proud of his 1930 citizenship as well as his honorary staff appointment by Governor Eugene Talmadge. Here he is shown wearing the uniform of the governorâ&#x20AC;&#x2122;s staff.

36 Newnanâ&#x20AC;&#x201C;Coweta Magazine

Page 37

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A Mansour family dinner these days may include such dishes as, clockwise from top, a rolled grape leaf, raw kibbee with hashwa (a meat and pine nut dish), meat pie, tabouleh (wheat garden salad), baked kibbee (beef or lamb dish) and stuffed squash.

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Although Ellis Mansour could use math most successfully, he never learned to read or write acceptably in English. At home, he never allowed his children to speak Arabic. “I love this country, which has been so good to me. You will speak as an American.” He was most proud of his 1930 citizenship as well as his honorary staff appointment

by Governor Eugene Talmadge.

If work were important to Ellis Mansour, family held an even loftier position. Presently, Mansour family members speak appreciatively of their grandmother’s kitchen as a place to show the importance of family by preparing the dishes of her homeland.

Even today Mansour women cooks, to include the men as well, find satisfaction in preparation, washing dishes, and cleaning up as a pleasure in simply being together. In the past, when the family readied for serving the meal, a strict order prevailed: men at the dining room table, children in the breakfast room and women at the kitchen table. Even then, the women enjoyed the company of each other.

That ritual has given way to more informal seating.

Mansour mothers and wives would put in a full day at the clothing store on Saturdays before coming home to their large families and beginning preparation for the Sunday meal. On Christmas Eve, the day became even more crowded.

The wives would come home after work to start preparations for Christmas dinner. After midnight mass, the Mansour family and friends gathered for breakfast. With only a few hours’ sleep, the women would

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770.253.8283 January/February 2013 37

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Enjoying some of their family’s heritage foods are, seated, Rochelle Mansour Norred and June Ellen Mansour Thomas, and standing, Rose Marie Mansour.

rise in finalizing the mid-day dinner.

These meals could include a hundred people; however, as one family member recalls, “You had the crème de la crème of Lebanese dishes; each cook had her specialty, which would be recognized and shared for dinner.”

Whenever the family gathers for a traditional meal, kibbee, a raw meat and wheat dish, is 38 Newnan–Coweta Magazine

prepared. A famed Lebanese staple, the spices may change as well as the choice of beef or lamb; but its pleasure with flatbread as utensil remains constant.

Kibbee Neyee “The National Dish of Lebanon” 2 pounds top round, carefully trimmed 1/4 teaspoon cinnamon

1 cup bulgur #1 or # 2, soaked for an hour in water Salt and pepper to taste 2 medium onions, grated or finely diced in the processor Whole scallions and plain yogurt Have the butcher grind the meat twice or use a processor or meat grinder at home. Drain all the water from the bulgur and squeeze very dry. Process the

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Raw kibbee

bulgur briefly to make it softer.

Mix all the ingredients together, having a bowl of ice water on the side to keep hands cool.

Mold the kibbee into an oval and make the sign of the cross on top. Enjoy with the scallions and yogurt as topping.

Some diners might balk at the raw variety; kibbee can be baked or pan fried as meatballs.

Oil the bottom of a baking dish

Baked kibbee

most generously. Place a layer of half the meat on the bottom, sprinkle with pine nuts or pecans.

Add the rest of the meat and smooth with oil. Add pats of butter all over after creating a diamond shaped pattern with a knife on top of the kibbee. Bake at 350 degrees until very brown, about 40 minutes.

When Ellis Mansour II was a little boy, his Giddee (grandfather

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Certainly today he would enjoy his family as they still gather to enjoy the dishes of their heritage, kibbee, stuffed grape leaves, tabouleh, meat pies and condiments, reminding them still of the young couple who found the promise they had foreseen. NCM

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January/February 2013 39

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T he T houghtful

Gardener

From Plot to Pot Written and photographed by

KATHERINE MCCALL

NO … NOT THE ILLEGAL, soon-to-be-legal kind!

I am dreaming, on this blustery winter’s day, of a different kind of comfort. Cheer in the form of a pot of bubbling, steaming, fragrant soup, the quintessential comfort food that makes a house a home. And what makes this aromatic, enticing bowl more appealing is that it is assembled right from my very own little plot of land.

Ruth A. Matson, in her book Cooking by the Garden Calendar (published in 1955), inspired my dreams of a garden that produces throughout the entire year for my table. Listen to her wise words: “Cooks and gardeners are artists who supplement each other. Cooks can inspire gardeners to try something new that will make for imaginative cooking; gardeners can raise crops that are a challenge to the craft of the cook. When the two get together in the interests of good eating, both cookery and gardening are enriched and made zestful, and the dinner table is a happy gathering place.” Her advice is 40 Newnan–Coweta Magazine

to include in the garden those vegetables, fruits and herbs which your family enjoys throughout the year.

With proper planning, it is possible to have a yield from your garden that can provide many warming meals in the winter months.

Obviously, this is not a new idea, but the way our ancestors lived before the luxury of grocery stores, frozen and canned foods, and preservatives. With increased concerns about nutrition and cost of storebought vegetables and fruits, the home garden is becoming more appealing and prevalent.

Although the offerings of the garden may seem scanty in the winter months, it does offer much that can become the essence of a welcoming meal, especially if aided by produce which has been “put by.” The Georgia Organics website shows bok choy, Brussels sprouts, cabbage, carrots, collards, mushrooms, sweet potatoes and spinach to be at their peak in January and February here in Georgia.

Another wonderful vegetable essential for soup

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With increased concerns about nutrition and cost of store-bought vegetables and fruits, the home garden is becoming more appealing and prevalent.

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As we return to thoughts of a slowly simmering broth on the stove, let us be inspired by the yield of the garden. that can sometimes be found in the winter garden in the South is the leek. Arugula, radish, turnips, lettuce and kale are in their extended season. Additionally, Georgia Organics also states the garden pea begins its peak season in February which can be the basis for a delicious late winter or early spring pea soup. Matson notes, “… good soups are built on judicious seasoning.” In Herbs: Health and Cookery, authors Claire Loewenfeld and Philippa Back give a list of essential herbs to include in your garden. Some, such as rosemary, will be available all year long. Others, like basil, will need to be harvested and dried for the winter months. Their list includes basil, bay leaves, chervil, chives, dill, fennel, lemon balm, marjoram, mint, parsley, rosemary, sage, sorrel, summer savory, tarragon and thyme. I would add cilantro and garlic to this list. Another way to get more mileage from your spring, summer and fall garden is to dry, freeze or can produce to use throughout the winter months. A root cellar is an old-fashioned, practical way to store produce. Mike and Nancy 42 Newnan–Coweta Magazine

Bubel in Root Cellaring list over 40 fruits and vegetables that can be kept “harvest-fresh in your own basement, porch, garage, or closet hideaway.” Some plants, such as citrus and herbs, can be brought into the house where they will continue to produce in a sunny window.

As we return to thoughts of a slowly simmering broth on the stove, let us be inspired by the yield of the garden. The following are favorite recipes for the winter months that make use of what is available. They are taken from Ruth A. Matson’s book under the heading “The Hospitable Tureen,” and she introduces the first one thus: This is a tangy herb soup that makes a zestful preamble to a winter dinner or a warming snack for chill nights. (Watch out for it with highballs, however; it kills the taste of whiskey!)

Herb and Celery Soup 1 tablespoon olive oil 1 teaspoon minced chives

1 cup finely minced celery 1 tablespoon minced parsley 1 cup beef or chicken broth 1 teaspoon fresh chervil or 1/4 teaspoon dried 1/2 teaspoon fresh or 1/8 teaspoon dried tarragon 1/8 teaspoon nutmeg Salt and pepper to taste 1/2 cup white wine Dry bread, toasted Romano or Parmesan cheese Sauté in the olive oil very gently for 5 minutes the chives, celery and parsley. Add the broth, chervil, tarragon and nutmeg, and let all simmer until the celery is tender—about 20 minutes. Add salt and pepper as needed. At serving time, add the wine and reheat to boiling point. Put slices of toast in each bowl, sprinkle with cheese, then pour on the hot soup. Produces 1 quart.

Crème Vichyssoise (Serve hot in winter and cold in summer) 1 cup chopped onions 2 chopped leeks

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1/4 cup melted butter 2 cups raw diced potatoes 1 quart chicken stock Salt and white pepper 1 cup light cream 2 tablespoons chopped chives SautĂŠ the chopped onions and leeks in butter until they yellowâ&#x20AC;&#x201D;about 20 minutes. Add the potatoes; pour in the chicken stock. Add salt and pepper to taste. Cook until potatoes are soft, then put through fine sieve, food mill or blender while hot. If the Vichyssoise is to be served hot, return the soup to the stove after sieving it, heat to boiling, remove and add cream. Heat again, but do not boil. Pour into bowls or tureen and sprinkle chives on top. For cold soup, chill the soup thoroughly before adding the cream. Produces about 2 quarts.

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January/February 2013 43

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The Restaurant Inspectors Written by ALEX MCRAE Photographed by BOB FRALEY

Patti Gammans

Coweta’s restaurant inspectors may not have the world’s most glamorous job, but Beasley and Gammans know it’s one of the most vital. If they do their job, the next restaurant meal you eat may not be your best, but it won’t be your last.

44 Newnan–Coweta Magazine

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AFTER SCRUBBING HER HANDS with surgical precision, she strides past a small group of onlookers, draws her weapon and prepares to strike.

The razor-sharp spike hovers in the air, and without warning, is plunged deep into a mound of moist, red flesh.

The victim never utters a sound.

But that’s normal, since a pile of freshly sliced tomatoes doesn’t scream when pierced with the business end of a digital thermometer, which is the weapon Coweta County Environmental Health Specialist Patti Gammans has just wielded in the battle for food safety.

Gammans leans over the food prep counter, reads the digital result and announces, “Forty degrees. We’re good.”

As the restaurant manager and staff sigh in relief, Gammans swabs the thermometer with antiseptic and continues to zip through the restaurant like a nutritional ninja, complete with stylish white hair net. She dodges to and fro about the food prep area, poking produce, fruits, meats and cheeses while taking

Sherry Beasley

January/February 2013 45

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“I walked into one place and before I could get my hair net on, the owner was yelling at everybody to get on their gloves and hats or get out of sight,” says Patti Gammans.

Sherry Beasley, head of the county’s food inspection program says, “People really do pay attention. I’ve seen them come into a place and if a score is low, walk right out.”

46 Newnan–Coweta Magazine

care not to impede workers’ progress at the salad bar or sandwich prep line.

“They have to serve food and make a living,” she says. “I try and stay out of the way while I work. We figure it out.”

Once the inspection notes are checked and rechecked, the result is a food review nobody ignores: the restaurant’s inspection score from the Coweta County Environmental Health Department.

Sherry Beasley, head of the county’s food inspection program says, “People really do pay attention. I’ve seen them come into a place and if a score is low, walk right out.”

Twice each year, Beasley and Gammans inspect up to 260 Coweta food service establishments, defined as places that serve food to the public for a fee. In addition to restaurants, the list includes Coweta County schools and even the coffee shop at Crossroads Church.

“We’re there to look after the public,” Beasley says. “But we’re there to help the restaurant owners, too. If we can find a problem before it causes trouble, it reduces their liability.”

A main concern is temperatures at which foods are stored and served. Coolers and freezers are checked to make sure the thermometers are accurate and the equipment is sound.

Once foods are moved to “cold holding” in the prep area, they must be maintained at safe temperatures or tossed. Foods in the “hot holding” area—including sauces, soups and even grits—are checked just as thoroughly.

“Improper temperature is one of the main safety hazards,” Beasley says. “You can’t be too careful there.”

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Food items kept in dry storage are checked down to the last bag of chips. Dishwashing equipment, cleaning solutions, mops, brooms and can openers get the once-over.

Employee handwashing areas are given special scrutiny to check for hot water, adequate soap and clearly-posted handwashing instructions. Even the restrooms are reviewed.

Restaurant inspectors and owners would seem to be naturalborn adversaries, but Beasley says thatâ&#x20AC;&#x2122;s not the case. â&#x20AC;&#x153;Most of them appreciate what we do,â&#x20AC;? she says. â&#x20AC;&#x153;They might even send us a card or say thanks.â&#x20AC;?

There are exceptions, of course. â&#x20AC;&#x153;I walked into one place and before I could get my hair net on,

the owner was yelling at everybody to get on their gloves and hats or get out of sight,â&#x20AC;?

Gammans says. â&#x20AC;&#x153;It was a mad scramble back there.â&#x20AC;?

Beasley says one owner tried to block her from passing through a narrow aisle to the kitchen until things could be straightened up. â&#x20AC;&#x153;She tried to get in my way,â&#x20AC;?

Beasley says. â&#x20AC;&#x153;It didnâ&#x20AC;&#x2122;t work.â&#x20AC;?

Every time a food horror story hits the headlines, people are naturally nervous about eating out.

Beasley and Gammans say they rarely see a roach or a rat. â&#x20AC;&#x153;Most owners are very conscientious,â&#x20AC;? Beasley says.

The inspectors also hear plenty of rumors. Like the time someone reported that a local restaurantâ&#x20AC;&#x2122;s freezer was full of cats. The complaint was

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(770) 251-5597 " , ]-5!,)1#(!5- # (.# # 5&#. , ./, 5 ) /' (.#(!5." 5, & .#)(-"#*-5 .1 (5" &."5 ( 5(/.,#.#)(65 2 , #- 65' (. &5 ..#./ 65 , & 2 .#)(65 ( 5)." ,5&# -.3& 5" #.-8 ),5 5&# -.3& 5." .5#(0)&0 -5." - 5, & .#)(-"#*-65 &&5 ( 5 (,)&&5 #(5 5*,)!, '5/( ,5." 5-/* ,0#-#)(5) 5 5*"3-# # (5." .51#&&5 ( & 53)/5.)5, "5 ( 5' #(. #(53)/,5# &5 ) 351 #!".65 2 , #- 53)/,5 , #)0 - /& ,5-3-. '5 ( 5" &*5*, 0 (.5-/ "5 #- - -5 -5 # . -65" ,.5 .. %65-.,)% -65"3* ,. (-#)(65 ( 5 ( ,8 Coweta Medical Center ) ,-5 5+/ &#.351 #!".7, / .#)(5 *,)!, '5." .5#-5-/* ,0#- 5 35F. Donald Bass, M.D.

investigated. No kitties in the cooler. â&#x20AC;&#x153;It happens,â&#x20AC;? Beasley says. â&#x20AC;&#x153;We check â&#x20AC;&#x2122;em all out.â&#x20AC;?

If a restaurant scores below 70, management is given 10 days to bring it into compliance. Not all infractions are major. â&#x20AC;&#x153;Sometimes,â&#x20AC;? Beasley says, â&#x20AC;&#x153;the problem can be solved on the spot and itâ&#x20AC;&#x2122;s taken care of.â&#x20AC;?

Cowetaâ&#x20AC;&#x2122;s restaurant inspectors may not have the worldâ&#x20AC;&#x2122;s most glamorous job, but Beasley and Gammans know itâ&#x20AC;&#x2122;s one of the most vital. If they do their job, the next restaurant meal you eat may not be your best, but it wonâ&#x20AC;&#x2122;t be your last. â&#x20AC;&#x153;We canâ&#x20AC;&#x2122;t help how the food looks or how it tastes,â&#x20AC;? Beasley says. â&#x20AC;&#x153;We just make sure itâ&#x20AC;&#x2122;s safe to eat. NCM

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January/February 2013 47

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Remembering Newnan,

one bite at a time Written by CATHY LEE PHILLIPS

BEFORE THE BIG MAC, Lee-King Drugs had the Potato Chip Sandwich. Long before waffle fries, tritaters were in high demand at Wishbone Fried Chicken. Cowetans have enjoyed country cooking at Wynn’s, burgers at Tastee Freeze, and pizza from The Bistro on S. Highway 29. Sherry Fields was one of many who spun on a stool waiting for a hotdog and ice cold Coca-Cola at the Woolworth’s Counter.

Virginia Sprayberry Cox reminds us that a little place called Sprayberry’s has been around since 1926.

Newnan boasts a delicious history. Just check the Facebook page entitled, “You grew up in Newnan, Georgia, if . . .” to revisit some of Newnan’s early eating establishments in the words of those who enjoyed them most.

A now-dilapidated building at the crest of Wahoo Hill on Highway 29, known as both The Ranch House 48 Newnan–Coweta Magazine

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and The Newnan House, was the crown jewel of Sunday buffets.

Methodists, Baptists and Presbyterians rushed to be first in line after church services for what Terry Davenport and Gena Herndon remember as some of the best chicken ever fried. Donna Pate and Jill Exner remember tomato juice cooled and beautifully presented in little glasses nestled in a bowl of ice.

Food choices were endless with a bountiful dessert table.

Wynn’s Restaurant on Corinth Road was the first place Jean Watson saw a Lazy Susan, Wynn’s space-saving way of serving family-sized bowls and platters of great country cooking. David Shirley, a Newnanite for 60 years, agrees that Wynn’s was the right place to be after church on Sunday. On weekends, Allie Dyes watched her grandfather enjoy their All-You-Can-Eat catfish.

According to John Freddy Morris, owners of this popular eatery were Johnny and Melrose Wynn.

Amy Cannon tells more. Her husband’s grandmother was the daughter of Melrose Wynn. Today, his grandparents have a room in their home made from material from Wynn’s Restaurant.

Another Sunday favorite was the cafeteria at Newnan Hospital.

“Old Newnan referred to the Newnan Hospital Cafeteria as Morrison’s,” shared Woody Driskell. “Took me years to figure out where to find Morrison’s in Newnan!”

John McNeil, Randy Beckom and Joan Exner enjoyed Newnan’s own “Medical Morrison’s.”

Dorothy Zwayyed proudly remembers that her grandmother helped run the cafeteria for over 30 years.

Gail Brook spent Sundays at Melear’s.

“Oh my gosh, every Sunday half of our church went because that was good eating.”

Melear’s was best known for their Union City location serving only barbeque. Newnan had a smaller version of Melear’s not far from The William L Bonnell Company. Mary Ellen Phillips and Kenneth Boyd loved the steak and gravy and biscuits. Susan Callaway and Deborah Aldridge fondly recall apple, peach, strawberry and sweet potato cobblers.

Shen Meria remembers when Shirley’s (now on Hwy. 34 East) was located on West Washington Street. “Shirley did all the cooking herself and would take fresh vegetables from my dad in exchange for homemade peach ice cream.”

One of Newnan’s most popular places to eat wasn’t really a restaurant at all. With her delightful concoctions, Ms. Christine Robertson made the counter at Lee-King Drugs on the

Ms. Christine made the counter at Lee-King Drugs on the Court Square one of the greatest places in town.

January/February 2013 49

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Court Square one of the greatest places in town. Newnan historians believe she created the nearlyfamous Newnan Potato Chip Sandwich–butter, mayo and potato chips on toasted bread. Lanier Owen especially appreciated the P.C. sandwich when funds were running low. Ms. Christine created tubs of chicken salad, potato salad, egg salad and tuna salad and made sandwiches to order for her fans including Melanie Landrum, Dennis Stephens, Robert Baggott, Amy Bartlett and Dede Ferrell-Eidson.

Hungry Newnan High students stopped by to snack on the way home. Students studying after school at the Carnegie Library often walked across the square to enjoy a sandwich or cold plate at the counter. Gary Warren and Linda Houghton can still taste Ms. Christine’s fabulous milkshakes.

Once upon a time, Temple Avenue was food heaven! Perry’s Burger Basket was so popular that Delaine and Jerome Broome ate their first anniversary dinner there.

Maybe Ann Emory waited on them when she worked there in the ’70s.

Shawn Thompson and Rick Harrison loved burgers while Susan Webb preferred the slaw dog.

Sherry Fields went for their thick shakes.

The Shrimp Boat (wanna guess what they served?) was a frequent stop for Christy Cargile, Terry Williams, Tony Daniel and other shrimp lovers. The nearby Burger Chef was one of the earliest burger joints in Newnan, located across from the old Newnan Fairgrounds.

Gene Prince ate there often because it stood next to Maxwell-Prince, his dad’s furniture store. Susan Webb recalls two different times that she took hamburgers home and discovered no meat in the buns!

50 Newnan–Coweta Magazine

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Cheeseburgers were popular at Ms. Daisy Williams’ TasteeFreeze, but Gary Warren and Marcia Smith remember the thick hamburger steaks.

The Bistro was the place to be after NHS Friday football games. Linda Estes, Linda Houghton, Donna Pate and Lynda Lynch agree that pizza and steaks were menu favorites. The atmosphere drew most people to The Bistro, especially when Newnan was victorious on the field.

While Sprayberry’s remains a Newnan icon, others preferred Duncan’s Barbeque, located directly across the street from their competitor. Duncan’s was the absolute favorite of Kathy Barnett, Denise Wilkin and others who kept the doors open for many years.

Familiar names—Dairy Bar, Ken’s Pizza, Western Sizzlin’, Bonanza—still live in the minds of longtime residents. Wishbone remains and has been open some 45 years. They now cook 500 pieces of chicken for the Newnan High spirit dinners for players, coaches, parents and cheerleaders, on Thursday nights.

As Maxine Privett says, “There is still good food at Wishbone and the lady behind the counter is awesome and hometown friendly.”

Enjoy the bounty, whether from a new establishment or longtime favorite. Watch closely as some close their eyes when they pass Golden’s on the Square. Breathing deeply, they recall the faint scent of hot buttered popcorn coming from the candy counter from Kessler’s of long ago.

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Local Heritage

‘Stories of Us’ Museum on Couch Street tells story of Senoia Written and photographed by

W. WINSTON SKINNER

Maureen Schuyler loves Raye Gray’s blouse—the one Gray had friends help her decorate in 1939.

“That’s probably my favorite item in the whole collection,” said Schuyler, museum director at the Senoia Area Historical Society Museum. When Gray was a girl, she had friends sign the blouse, then stitched over the signatures. The simple garment is a slice of east Coweta history.

Schuyler remembers the day she spoke to a Senoia senior citizens group. She brought several items from the museum—including the “autographed” blouse. She told its story and only after the meeting learned that a delighted Raye Gray was in the audience.

The blouse has a place of honor at the SAHS Museum on Couch Street in Senoia, with a framed newspaper article about it nearby. That display is part of a growing collection chronicling the story of Senoia and her people.

The museum is located in a charming Victorian 52 Newnan–Coweta Magazine

home. Built in 1870 for the McKnight family, the house was purchased by A. P. Carmichael in 1900 and remained in that family for decades.

The museum opened in July 2010. Hours are 1-4 p.m. Tuesday-Saturday with some variation “when we’re having an event,” Schuyler said. Admission is free.

The society “started as an organization of townspeople who wanted to celebrate the Bicentennial,” Schuyler said, and was chartered in 1980. The Carmichael home was purchased in 1990 and for several years, the society spent most of its money “making mortgage payments and trying to rehab the place,” said Nancy Roy, a longtime SAHS member and museum volunteer.

Roy said the society also had a limited number of active volunteers until a few years ago. “We had a resurgence with new young people coming into the community.” One of those new folks was Schuyler, who saw the museum with an appreciative eye for

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Both Schuyler and Roy emphasized that the museum tells the story of Senoia’s people—past and present, even the future. the work already done.

“We reaped the benefits of what they were doing during that time. They were organizing. They were collecting,” Schuyler observed.

Visitors to the SAHS Museum see five themed rooms and a research library. One room features a collection of photographs by local photographer Gary Gruby and a display dedicated to the memory of Eddie Couch, a young man from Senoia who was killed in Vietnam.

The museum’s collection also includes photographs from the 1950s and 1960s by Melvin Cheek.

The history room includes several pieces from the 1874 Farmers and Merchants Bank, including an elaborate teller window and an adding machine with its works displayed behind glass.

Photographs, the family Bible and a century old dress recall the Carmichael family’s long residence.

There also is a display related to Chief William McIntosh, the half Scottish-half Creek chief who signed the Treaty of Indian Springs. Senoia is generally thought to be named for his mother, who came from the Creeks’ high-ranking Wind Clan.

In the document room, a large collection of deeds from the founding days of Senoia are on view. Several still have leather seals with the state insignia. “Our post office exhibit is in there,” Schuyler said, noting items that belonged to longtime mail carrier Jim Baggarly are part of that display.

Gray’s blouse is one of many treasures in the textile room. There is a crazy quilt

Museum Director Maureen Schuyler, above, shows the famous Raye Gray blouse at the Senoia Area Historical Society Museum.

Below, she visits with longtime member and volunteer Nancy Roy.

This vintage uniform was once worn by a player on a Senoia ball team.

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A.P. and Beulah Carmichael purchased the house that is now the home of the SAHS Museum in 1900, and it remained in the family for decades.

Items in the collection of the Senoia Area Historical Society Museum include, clockwise from left above, a Coral Hand hat, the display dedicated to Eddie Couch, a Victorian doorbell, and artifacts from the 1874 Farmers and Merchants Bank.

54 Newnan–Coweta Magazine

and a dress whose leftovers were used in the quilt. “That’s always fun to point out,” Schuyler said.

A large collection of hats belonging to Senoia teacher and civic leader Coral Hand are also displayed.

On the east side of the house is a large room that can be used for receptions and events. A banner from the 1996 Olympics is adjacent to a photo album put together by Senoia resident and torchbearer Alice Ramsey.

The research library “is in its infancy at this point,” Schuyler said.

“We have a small collection of books.”

The society offers local families the opportunity to start a family file in the research room and add to that file as they have opportunity. Schuyler termed the family file project the “most exciting” aspect of the research library.

The research room also has some digital media—including vintage VHS home movies of the Olympic torch ceremony that have been transferred to DVD. Computers for that part of the building are on Schuyler’s wish list.

“We want to see that library grow,” Roy said.

More volunteers are also needed, although there is a group of docents who keep the museum functioning.

“They’re very dedicated,” Roy observed, adding the museum has been a success “because of Maureen’s enthusiastic leadership.”

Both Schuyler and Roy emphasized that the museum tells the story of Senoia’s people—past and present, even the future. Schuyler recalled the boy who came by one day and put the contents of his pockets—12 cents— into the donation jar.

“Almost everything here, I can tell you a story behind how it got here,” Schuyler reflected. “All these stories are stories—of us.” NCM

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1

2

3

4

6

5

Winning entries in last year’s photo contest included: 1. Red Sky at Night, Sailor’s Delight by Pam Brown, First Place Winner; 2.

Morning at Line Creek by David Sodko, Second Place Winner; 3. Portland Head Light in Portland, Maine by Linda M. Mitchell, Honorable Mention; 4. All Eyes on You by Whitney Kirkpatrick, Third Place Winner; 5. Seagull Spreading Wings Over Puget Sound by Richard Harris, Honorable Mention; 6. Reflection by Danna Verhalen, Honorable Mention.

MAGAZINE

2013 PHOTO CONTEST

Announcing our 3rd Annual Photo Contest If you're like most of us, you’ll spend part of your holidays looking at pictures taken over the past year and resolving to organize them better.

We'd like to help!

Instead of merely organizing your old photos,

how about entering one of them in our NewnanCoweta Magazine Photo Contest? Winners will receive a cash prize ($100 for first place, $50 second, $25 third) and publication in the March/April 2013 issue of the magazine.

2013 Photo Contest Rules • Each entry must be taken by a current Coweta County resident who is not a professional photographer, defined as someone who makes more than half their income by taking photos. The person entering the contest must have personally taken the photo and cannot submit a photo someone else has taken. All ages are welcome to enter.

(Employees of The Newnan Times-Herald and Newnan-Coweta Magazine and their immediate family members, as well as

freelancers who have worked for either publication, are not eligible.)

• Each person may submit one photo on any subject of their choosing. People, pets, landscapes and vacation spots are all ideal subjects for photos. Please include the title of your image.

• Photos may be submitted by several methods. High-quality print copies or images on CD may be mailed to “Photo Contest, c/o Newnan-Coweta Magazine, P.O. Box 1052, Newnan, GA 30264” or

delivered to our offices at 16 Jefferson St. in downtown Newnan.

High resolution images may also be e-mailed to ncmagnews@newnan.com.

All should be identified as entries for the Newnan-Coweta Magazine Photo Contest and include the photographer’s name, address, phone number and/or email address. Photographs will not be returned.

• Entries must be received at our offices by 5 p.m. on Friday, Jan. 18, 2013. NCM

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Saddle Up

Showtime Training Center making a name for itself in horse world Written by MARTHA A. WOODHAM Photographed by BOB FRALEY

Tish Kondas

56 Newnanâ&#x20AC;&#x201C;Coweta Magazine

Carla Schiltz

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Carla Schiltz, left, and Tish Kondas founded Showtime just five years ago but have quickly made a name for themselves among Arabian horse owners and breeders.

TUCKED AWAY IN western Coweta County is a well-kept, unpretentious gray barn surrounded by white fences. Not many Coweta residents know itâ&#x20AC;&#x2122;s there, but Showtime Training Center with its string of national champions is big time in the Arabian horse show world.

Partners Tish Kondas and Carla Schiltz founded Showtime just five years ago, but their operation quickly made a name among Arabian horse owners and breeders. Inside the 64-stall barn are dozens of Arabs and halfArabs who frequently take top honors in English and Western classes at shows around the United States that are sanctioned by the Arabian Professional &

Amateur Horsemanâ&#x20AC;&#x2122;s Association and the Arabian Horse Association. At one regional Arabian show in 2012, the 20 Showtime entries came home with the tri-colored ribbons from 15 championships and reserve championships. The partners have also trained and mentored young Georgia riders, Maris Castang of Coweta County and Gabrielle Aguirre, who rode their way to the National Youth Championships in 2011 and 2012.

By focusing on different disciplines, Kondas and Schiltz offer horse owners a comprehensive training program.

Kondas, who has received two national best trainer awards, handles the English saddle seat

Carla Schiltz rides Noble Splendor, above, and Tish Kondas rides A Noble Pass, below. (Photos courtesy of Showtime Training Center)

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“Our barn is like family,” says Showtime Training Center’s Tish Kondas. “We work hard, but everyone in this barn is about the horse.”

58 Newnan–Coweta Magazine

and driving divisions while Schiltz concentrates on Western and hunt seat classes. A 6-foot-tall wroughtiron sculpture depicting Arabs in English and Western bridles is a symbol of their partnership and accompanies them to horse shows, where it is prominently displayed.

Kondas and Schiltz, who both began riding at a young age, usually compete in 14 shows a year and keep about 50 horses in training for clients who come from as close as Athens and as far away as California, Massachusetts and Canada. These clients trust Kondas and Schiltz so implicitly that many of them have bought horses sight-unseen simply on the pair’s recommendation. The farm where Showtime is located is owned by Jackie Demps and Bill Clettenberg, who have been Kondas’ clients since 1995.

“Our barn is like family,” says Kondas. “We work hard, but everyone in this barn is about the horse.”

Kondas says her philosophy is to match the horse to the job and the rider to the horse: “I try to see the best thing in every horse, not the money value, but the best place for the horse to be. You don’t fit the horse to the program, but the program to the horse.”

That attitude spills over into finding the right horse for every client so everyone—humans and horses—has a pleasant experience. Above all, Kondas stresses consistency when training Arabs, known for their intelligence and sensitivity.

“We take an old school approach,” she said in a cover article for the Arabian Horse Times magazine. “No short cuts.

We’re about having a program

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open enough to be unconventional, to be able to try whatever works for the horse.â&#x20AC;?

Kondas, who competed in her first horse show at age 2 in the lead-line class, is the third generation of a family of Ohio horsemen who focused on high-stepping show horses. â&#x20AC;&#x153;I like any horse really, but Arabs and American Saddlebreds are my heritage,â&#x20AC;? says Kondas, who became a professional rider and trainer at age 17. After several years on her own, Kondas moved to Georgia to work for noted Arabian trainer Vicki Humphrey in Canton. During her 15 years specializing in Arabs and half-Arabs with Humphrey, Kondas was named 2002 Saddle Seat Female Trainer of the Year.

In 2008, Kondas was named â&#x20AC;&#x153;Totally Topsâ&#x20AC;? trainer in the English division, and she and Schiltz opened Showtime Training Center. Like Kondas, Schiltz made her name in the Arabian show world, training with nationally known horsemen such as Rick Gault and Greg Harris. She also ran a horse operation in Washington state with her sister, successfully training and showing multiple national and regional champions.

The support Kondas received from her family has inspired her to â&#x20AC;&#x153;pay it forwardâ&#x20AC;? by creating a riding club for young people with talent and desire but who might not have access to experienced trainers and horses. The horsemanship club will include training in horse care as well as riding. â&#x20AC;&#x153;There are so many great kids who would like to ride but whose parents put them in gymnastics or swimming because they donâ&#x20AC;&#x2122;t know about horses,â&#x20AC;? she says. â&#x20AC;&#x153;This is primarily for kids 6 and older, but itâ&#x20AC;&#x2122;s open to anyone.â&#x20AC;?

Showtime is also making its first foray into breeding with an exceptional young stallion, VJ Royal Heir, owned by one of their clients. A horse with classic looks and impeccable bloodlines, Royal Heir is â&#x20AC;&#x153;like Christmas every day,â&#x20AC;? says Kondas. â&#x20AC;&#x153;Heâ&#x20AC;&#x2122;s kind, heâ&#x20AC;&#x2122;s brilliant, heâ&#x20AC;&#x2122;s extremely athletic. If I were an artist drawing a horse, I couldnâ&#x20AC;&#x2122;t improve on Royal Heir.â&#x20AC;?

Despite her enthusiasm for Royal Heir, one horse will always have a special place in her barnâ&#x20AC;&#x201D;and in her heart: Cool Night, a classy looking gray who was national champion six times. Kondas bought the 15year-old â&#x20AC;&#x153;Birdâ&#x20AC;? when he was 3. â&#x20AC;&#x153;Heâ&#x20AC;&#x2122;s the greatest horse Iâ&#x20AC;&#x2122;ve ever ridden, as far as heart and temperament,â&#x20AC;? she says. â&#x20AC;&#x153;Heâ&#x20AC;&#x2122;ll have a place with me forever.â&#x20AC;?

Learn more about Showtime Training Center at http://www.showtimetrainingcenter.net. NCM

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Tina’s Tips

Jessica Brown shows off the cheerful new statement wall in her bedroom.

Making a Statement

with Statement Walls Written by TINA NEELY BROWN Photographed by BOB FRALEY and TINA NEELY BROWN

I HAVE BEEN DOUBLY BLESSED. Not only do I have a wonderful new husband, but also Robert has blessed me with two new children in the house.

Tripp and Jessica are an absolute joy. Our home is filled with laughter, love and lots of crazy kids.

Thankfully, the house is big enough for all of them to play together, but also enough room for everyone to have their own space. Which brings us to their 60 Newnan–Coweta Magazine

new bedrooms, fun new projects with super cool details, giving them an awesome room all their own.

Because a “statement wall” looks awesome, the kids love them, they’re easy to do in a day, and they are cheap, I had to share them with you. When you’ve got five kids as we do, we want their rooms to be fantastic but they have to be done on a small budget!

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Tripp Brown checks out this new bedroom re-do featuring a pallet board statement wall that is an easy do-it-yourself project.

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made sure I had three of each patterned paper to duplicate on the wall to make it more cohesive and less random.

Jessie’s Scrapbook Paper Wall Get it ready. We painted the walls to match the bedding. On the wall that will have the scrapbook paper, I cut in several inches on each side because by using full 12 x 12 sheets, the paper more than likely won’t reach all the way to the edge.

1

Gather supplies. Figure out how many 12 x 12 sheets of paper you will need down and across the wall to cover it. I purchased a couple of books of colorful paper and also took a pillow sham to the craft store to match colors and patterns to the bedding. Concentrate on your main patterns and have your wall color in them so the design coordinates with all the elements in the room. I purchased some regular thin paper and some thicker embossed paper.

Afterward, I realized that the plain paper worked so much better. It stuck better, dried better, and had an overall better look than the fancier embossed paper.

2

Lay it out. My next step was to lay out the design on the floor. I wanted to get a feel for what colors needed to be where before I glued.

We ripped out papers from the book, trimmed edges that needed to be cut, and laid out the papers. I

3

62 Newnan–Coweta Magazine

Put it up. For our scrapbook paper wall, we used Mod Podge, which is essentially Elmer’s glue mixed with water. Elmer’s glue will work fine (thinned out a lot with water), and wallpaper paste would also work. We laid out plastic, painted the back of each sheet and placed it on the wall. I started at the top center, which I marked ahead of time. Starting at the top and working our way down, I placed each sheet on, then smoothed it out to make sure it was flat. Don’t worry if the glue gets on the front; it will dry relatively clear. Don’t try to wipe it much with a damp rag (as you can wallpaper) because the color will come off the paper. There are various glues and adhesives you may use. The blog where I first saw this idea used glue dots and one even used hot glue. Depending on your surface and what you plan on doing with the wall later, you have several possibilities.

4

Finish up. It dries in no time, relatively smooth and looks great. I did notice the next morning a few squares I wasn’t totally happy with and actually ripped them off, replaced and even glued right over a couple of them just to make sure it was perfect. We placed the outlet covers back on, slid the furniture in place and loaded in the room. We even took some leftover paper scraps and Jessie and I made a big flower to go over her bed on the wall to match her beautiful paper flowers we made a few months back. She’s quite the crafty little queen—and has a beautiful new room to prove it!

5

Tripp’s Pallet Board Wall Tripp’s room has turned out to be awesome. It’s cool, it’s trendy, and it’s full of everything he loves.

Although I mourned a little over covering up the childhood playroom memories of the farm mural (or maybe it’s just the fact that it took me over a week to paint it), I absolutely LOVE how this statement wall turned out. It was simple; it was basically free, easy to do, and pallet boards are the hottest trend right now.

Get the wood. Find pallets, lots of them. Businesses around town might be willing to donate them; for us, we had a ton lying around outside Robert’s office. He dismantled them by using a reciprocating saw. This allows you to saw through the old nails leaving the cool rusted nail heads in the boards and takes just a fraction of the time that it would to pull them off with a hammer. We measured the wall and the general size of each pallet board to estimate how many he’d need to cut. After bringing home well over 100, we were ready to start.

1

Prep your wall. We painted the walls green to match Tripp’s quilt, and the statement wall a dark neutral to cover the farm mural just in case the boards didn’t fit together perfectly. Using a stud finder, we then marked the studs. Drawing lines where the studs were allowed us to know exactly where to nail the boards. We then grouped the wood according to width and thickness.

For me, I love the rustic look. The weathered color and the rough texture is exactly what we were looking for, although you can sand and even stain your planks.

2

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Put it up. Start nailing. For us it took about three to four of the same width board to make it across the wall. We started at the bottom, though if I had it to do over again I might start at the top, nailing the board with the nailgun flush in the corner and on the trim. You are working with old, weathered pallet boards, so don’t expect it to be perfect or level. We started with a level, but by the time we got halfway done we just nailed it up.There are too many variations in the wood for that, but trust me, when it’s done it looks amazing. We worked row by row, using the nail gun. We used different size widths for each row and started every other row at the opposite side or with a shorter board, to give it a staggered look.

3

Finish up. Cutting around the

trim was the hardest part for us, but we got it done. We went back to fill in any wide gaps by nailing thinner boards on top of the others. We loaded in the furniture and art, then bolted the loft bed to the wall for extra safety. It looks fantastic, it only took a few hours, and everyone that comes to the house loves it!

4

Statement walls: they’re budget friendly, super trendy, quick to do, and give kids the coolest rooms they’ve ever had!

We had tons of fun doing them together, and we spent hardly any money, which makes for super happy kids—and even happier parents! NCM

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T he Bookshelf

The Sisters

By Nancy Jensen St. Martin’s Griffin, $14.99 Reviewed by Holly Jones Can one event—one moment— change the outcome of a person’s life?

And how do we know if that change makes a life better or worse?

These questions are the premise of Nancy Jensen’s novel The Sisters.

Bertie Fischer is graduating from eighth grade in 1927. Her older sister Mabel has worked overtime to get Bertie a new dress, and Bertie can’t wait for her boyfriend Wallace and her sister to see her graduate.

The only thing Bertie doesn’t understand is why Mabel has been so nice to their stepfather Butcher lately.

Bertie “was sure Mabel hated Butcher as much as she did, but Mabel would never admit it, not even when she and Bertie were alone.” But Bertie doesn’t know the whole truth. Mabel can’t tell Bertie, all she can do is try to protect her younger sister.

Mabel and Wallace collaborate to shield Bertie from both reality and Butcher. They skip Bertie’s graduation, hop a train out of town and leave a note and a train ticket for Bertie with Wallace’s friend. They don’t tell Bertie ahead of time for fear of something going wrong with their plan.

64 Newnan–Coweta Magazine

But something does go wrong and Bertie and Mabel’s lives change forever.

The Sisters is the story of Bertie and Mabel and their daughters’ and granddaughters’ lives. Each chapter is told from a different viewpoint— beginning with Bertie and ending with Mabel.

After Bertie believes she has been abandoned, she marries and has two daughters. She survives the Great Depression and a flood in Indiana.

From time to time Bertie gets letters addressed to her from Mabel, but Bertie never reads them, she either burns them or sends them back unopened. Her life is never easy, but she has her family and she fights to keep them.

Mabel never marries, but she adopts a daughter, Daisy, and becomes a photographer; her work graces the covers of magazines and even 60 Minutes. She spends much of her life trying to protect those who can’t protect themselves—the way she tried to protect Bertie.

Bertie and Mabel’s stories span eight decades and four generations. It is the story of women doing everything they can to survive and shelter their families. These families may not be the ones Mabel or Bertie dreamed they would have in 1927, but families and lives can change in a moment—a moment that created The Sisters.

Gone Girl

By Gillian Flynn Crown, $25 Reviewed by Holly Jones In a case of “he said, she said,” who wins? What about in a case of “he said, she said, she said?” And what if the she-saids are the same person?

Gillian Flynn’s novel Gone Girl is definitely a he-said, she-said war, one between husband and wife Nick and Amy Dunne.

The story begins on the couple’s anniversary. Amy makes Nick breakfast and he heads to work in the bar he owns with his twin sister. While there, Nick gets a call from his neighbor. Nick and Amy’s front door is open and their cat is outside.

Nick heads home to investigate and finds the door is actually wide open, the living room has been ransacked, a pair of scissors is on the floor, and the tea kettle on the stove is scorched and empty.

The only thing Nick doesn’t find is Amy. The police come, search the house, and question Nick. Nick tells the police he had breakfast with Amy, but then went to the beach before work. Nick calls Amy’s parents and they fly in to help search for their daughter.

Nick feels the police have become his new shadow, but he maintains his innocence. Yes, Amy could be temperamental and they’d had their fair share of arguments; but he didn’t kill his wife.

That’s what he said.

The she-said portion of the book is two-fold–Amy being the voice of both.

The first part gives readers Amy’s diary, telling how she and Nick met, fell in love, lost their jobs in New York, and moved to Nick’s hometown in Missouri. She writes of her struggles to adapt to being a housewife and living in a small town. She worries Nick is unhappy and she doesn’t know how to help him. Amy reflects on how hard she tried to take care of Nick’s mom through a battle with and eventual death from cancer.

He said, she said.

Then there is part two of the novel–part two of “she said”–also Amy’s side of the story. Readers see another side of Amy’s personality,

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while more and more of Nick’s secrets are unearthed. The “he said, she said” battle takes increasingly darker turns and readers will have a difficult time determining just who is the villain of the tale and who is the victim.

Think you know who wins this battle of “he said, she said?” You’ll be surprised.

Guest of Honor

By Deborah Davis Atria Books, $26 Reviewed by Angela McRae A century ago, President Theodore Roosevelt invited Booker T. Washington to dinner at the White House and created a scandal. Author Deborah Davis first learned of the Roosevelt-Washington dinner on election night 2008, and her curiosity was piqued. In Guest of Honor, she paints compelling portraits of both men and draws parallels in their lives.

While Washington was born into slavery in the late 1850s, Roosevelt was born into privilege in 1858. Once emancipated, Washington sought an education, eventually becoming the first leader of the Tuskegee Institute in Alabama. A firm believer in education and employment opportunities for blacks, Washington was “a powerful speaker who was popular on both sides of the Mason-Dixon Line,” Davis says. “He had the ability to make philanthropic Northerners and reactionary Southerners feel good about support-

ing Tuskegee.”

One of those Northerners he impressed was Vice President Roosevelt, whom he advised informally. When President William McKinley was assassinated and Roosevelt became president, he continued consulting Washington and invited him to the White House to discuss possible appointments in the South.

On Oct. 16, 1901, Washington was invited to the White House to meet with Roosevelt, and at the last minute Roosevelt invited his friend for dinner.

Washington in later years would say simply, “I dined with the President and members of his family.” The exact meal they enjoyed was not recorded, although Davis speculates it may have been one of the “reliable family favorites” such as hominy with gravy and fresh vegetables.

If the dinner was unremarkable for those attending, this was not the case with the public. “The Atlanta Constitution was the first paper to break the story,” Davis says, and the paper called Washington “Probably the First Negro Ever Entertained at the White House.” By the following day, the newspaper said the president’s action was “roundly censored.”

“Clearly,” says Davis, “the dinner wasn’t just a dinner.” Roosevelt was a Republican, and “Democrats were using the dinner to discredit Roosevelt and the Republican Party, and their objective was to incite a deadly new wave of racial prejudice.” Racial slurs filled the papers, and cartoons belittled the men and even—shockingly at the time—Edith Roosevelt.

Although the meal proved controversial in a way neither man anticipated, the two maintained their relationship, if a bit more quietly in the immediate aftermath of the dinner. An important barrier had forever been broken.

When Washington died in 1915, his old friend, Theodore Roosevelt, came to Tuskegee where he told his fellow mourners that “Booker T. Washington did justice, loved mercy, and walked humbly. His every step helped others.”

“All fine tributes, beautifully expressed by a great man,” says Davis.

“But the tribute Booker T. Washington himself would have valued most was (Roosevelt’s) public endorsement of their long-standing collaboration.” NCM

Index of Advertisers Amazing Smiles . . . . . . . . . . . . . . 43 Ansley Park . . . . . . . . . . . . . . . . . 33 Bank of North Georgia . . . . . . . . 68 BB&T . . . . . . . . . . . . . . . . . . . . . . . 37 Charter Bank . . . . . . . . . . . . . . . . 31 Coweta Medical Center . . . . . . 47 Emory Clark-Holder Clinic . . . . . . 6 Farm Bureau . . . . . . . . . . . . . . . . 21 Fine Lines Art & Framing. . . . . . . 33 Foot Solutions. . . . . . . . . . . . . . . . 25 GMC Junior College. . . . . . . . . . 21 Heritage of Peachtree City . . . . 47 The Heritage School . . . . . . . . . . 43 Hollberg’s Fine Furniture . . . . . . . 25 Lee-King and Lee-Goodrum Pharmacies. . . . . . . . . . . . . . . 27 MainStreet Newnan . . . . . . . . . . 37 Marketplace at LaGrange Square . . . . . . . . . . . . . . . . . . . 59 Massage Envy . . . . . . . . . . . . . . . 17 The Newnan Times-Herald . . . . . . 9 NuLink Digital . . . . . . . . . . . . . . . . 11 Oak Mountain Academy . . . . . 51 Pain Care . . . . . . . . . . . . . . . . . . . . 5 Piedmont Newnan Hospital. . . . . 2 Plum Southern Gifts. . . . . . . . . . . 63 Radiation Oncology Services . . . 3 Regina’s Headstone & Monument Cleaning . . . . . . . 33 Savannah Court of Newnan . . . 51 Southern Crescent Equine Services . . . . . . . . . . . . . . . . . . 59 Sinus Center of Atlanta . . . . . . . 13 Sprayberry’s Barbecue. . . . . . . . 27 Sugar Magnolia Market and Deli. . . . . . . . . . . . . . . . . . 17 StoneBridge Early Learning Center . . . . . . . . . . . . . . . . . . . 39 UGA—Griffin Campus . . . . . . . . 19 True Natural Gas . . . . . . . . . . . . . 67 Uniglobe Travel . . . . . . . . . . . . . . 39 Wesley Woods . . . . . . . . . . . . . . . . 7 West Georgia Health . . . . . . . . . . 8

March/April 2013 Ad Deadlines Published: March 1, 2013; Contract Ads: January 23, 2013; New Ads: February 1, 2013.

Call 770.683.6397 for details and advertising information.

January/February 2013 65

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Finding Coweta

in new cookbooks Written by

ANGELA MCRAE

ONE OF THE MOST HIGHLY

Shaw, the famous orchestra conductor.

eventually combined her merchandising

anticipated new Southern cookbooks is

“I didn’t grow up on collard greens and

and culinary knowledge, opening a

Mastering the Art of Southern

pigs’ feet, but my Southern experience

bakery. In 1999, President Bill Clinton

Cooking, the 750-recipe, 720-page

was profound just the same,” Hitz says.

stopped by, giving her Sweet Potato

magnum opus of Nathalie Dupree and

After stints as a restaurateur and

Cynthia Graubart. Dupree is known as a

other careers, he was again drawn to the

cooking teacher and cookbook author;

food business and began giving parties

Graubart also writes cookbooks and

at home in Los Angeles.

produced Dupree’s PBS cooking show.

Their friend Pat Conroy calls this

Hitz served up simple Southern

Cheesecake the thumbs-up and launching a dessert legend.

Today her Sweet Auburn Bread Company is located on Atlanta’s famous Auburn Avenue. One of the book’s

staples—fried chicken, corn pudding,

historic photos shows the Atlanta Life

“the most exhaustive and well

ham biscuits—and now feels vindicated

Insurance Company on Auburn Avenue,

researched volume on Southern cooking

to find such foods at “fancy Hollywood

which was founded by former slave

ever published.”

parties.”

Alonzo Herndon, who learned the

There are Southern favorites

One of Hitz’s food stories was

barbering trade while living in Senoia in

(biscuits, cobblers, cole slaw) as well as

inspired by “a limpid late spring day

modern twists on old favorites

many years ago in a beautiful plantation

(Marinated Okra, Tenderloin Stuffed

house in Newnan, Georgia … There was

evident in her passion for what she calls

with Country Ham and Parmesan

lovely Empire furniture, an exquisite

“heritage desserts,” which she defines as

Cheese, Peach-Pecan Pie). What makes

table, family silver, and huge double

“ones that are passed down and

this book most useful is its emphasis on

damask linen napkins. And then came

embraced by the cultures that claim the

cooking techniques, such as how to

the lunch …” It was a recipe served over

origins of the recipes.” The book

make stocks, sauces, pie crusts, yeast

rice with spinach and biscuits, inspiring

features lots of scrumptious sweets,

breads and more.

the Creamed Shrimp with Country Ham

including the Strawberry Jam Stack

Hitz includes in this fun and fine book.

Cake on the cover, but there are also

Recipes are some Dupree created as well as others gleaned from family, friends, former students and favorite

Auburn Desserts by Sonja Jones,

cookbooks and lists the Newnan Junior

owner of Atlanta’s Sweet Auburn Bread

Service League’s A Taste of Georgia in

Company. Jones, who taught with the

the bibliography.

late chef Edna Lewis, was named one of the nation’s top black pastry chefs by

twist is featured in My Beverly Hills

Ebony magazine.

When Jones was growing up, her

Kitchen by Alex Hitz, owner of a line of

mother ran a small cafe in Atlanta, Cat’s

luxury prepared comfort food.

Corner, and served such foods as oxtail

Hitz grew up in Atlanta in the ’70s

stew and pig-ear sandwiches. Jones

in what he calls an “artistic” home. His

helped in the kitchen from an early age,

mother Caroline was educated in

but upon entering UGA she decided to

Europe, and his stepfather was Robert

study fashion merchandising. She

66 Newnan–Coweta Magazine

Jones’ appreciation for history is

recipes for everything from pies and Sweets lovers will enjoy Sweet

cookbooks. She’s a fan of Junior League

Southern cooking with a French

1878.

poundcakes to cobblers, cornbread and caramel sauce. NCM Want to win one of these three cookbooks?

Coweta residents may enter by sending an e-mail listing your name, contact information, and the name of the book you wish to win. Entries may be sent to ncmagnews@newnan.com.

Deadline for entries is Jan. 31, 2013.

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NCOM_60-68

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