Elegant Island Living February 2018 by Elegant Island Living Media Group

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Just Ask Mimi … or Alexa

was cleaning up (more like looking for something that I had misplaced) around the house the other day and I came across a photo of my grandmother when she was young. The photo was from the 1920s, and as I looked at it, I thought to myself, “Mimi, I wonder what you would think about all of this technology we have today.” Her daughter, MY mother, is NOT technologically inclined, so I can only imagine what my grandmother would say about some of the things we do today, like take pictures of food that we’ve ordered at a restaurant or watch movies on a tablet. The fact that we stare at a telephone for hours and can now describe every single detail of our lives, publicly, on a computer that fits inside a pocket would probably amaze her. I’m not sure what she’d make of me asking Alexa, the in-home digital assistant, if she likes the shirt I’m wearing. When we were very young, my sister and I would visit my grandmother, and she would take us to lunch, then to see the latest Disney movie like Chitty Chitty Bang Bang or Mary Poppins. It was a big treat and always ended with a trip to the local dime store where we would be given $5 to spend on whatever we wanted! Spending a whole day with your grandmother is probably not as easy these days with all of the social media technology competing for kids’ attention. I’m sure my grandmother would have loved having a smart phone back in 1971 to be able to FaceTime her grandkids and be able to watch something other than Gunsmoke on the one television in the house. And she would definitely get a kick out of Alexa.

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Speaking of Alexa, I’m sure some of you received the Amazon Echo as a Christmas present. It’s a speaker contained in a tube that sits in the corner of the room, always listening

(unless you press the “stop listening” button on top, disabling the microphone). When you say “Alexa,” it wakes up and you can ask it questions, tell it to order things from Amazon, to play music, or whatever. Here are some of the odd things I’ve learned you can do with Echo: learn facts about cats when you are sitting alone and bored; ask whether it’s Happy Hour, and always be met with a resounding “YES!” You can also have Alexa determine who’s actually correct when you’re arguing with someone. Alexa even has a Grandmother Says app where you can ask a grandmother for advice when you need life help. Getting some grandmotherly advice is never a bad thing! “Alexa, can you spell supercalifragilisticexpialidocious?” I know Mimi could!

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On the Cover: It’s Soup-or-Bowl Season! Our recent cold snap inspired us to celebrate soups and stews for our feature in this month of the Super Bowl and National Homemade Soup Day. Inside you’ll find wonderful recipes shared by our friends in the community and some fun info and cooking tips too. Dig in!

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ELEGANT ISLAND LIVING

46 contents

42 FOOD

L EGA L

16 It’s Soup-or-Bowl Season

56 The Romance of Relief

EVENTS

I S L A N D

42 Speaking Up for Survivors

58 The Sweet Smell of Life

I SLAND

60 Business Buzz

SP OTL I G HT

46 A Stitch in Time

F I N A N C I A L

I MP R ESS I O N S

62 What’s Happening 64 Social Scene

H E A LT H

72 Real Estate

52 Alive, Happy and Well

106 SSI Archives

FEBRUARY 20 18

ELEGANT ISLAND LIVING

his year, Super Bowl LII is being played in February and it’s also the occasion of National Homemade Soup Day. As such, we think it’s the perfect occasion to celebrate soups, stews, and bowls too, for that matter! With help from our culinary-inclined friends in the community, we’re sharing some favorite soup and stew recipes in this Soup-or-Bowl feature. We hope you’ll join with us in the extended soup celebration and pull out your Dutch oven or crockpot to try out these recipes or get inspired to share your own. (continues)

FEBRUARY 20 18

Vegetable

- Sweet Potato and Kale Soup ELIZABETH HALDERSON

What I love about this soup other than the simple fact that it’s yummy, colorful, and good for you, is that it uses local ingredients that are currently in season (with the exception of the coconut milk.) I personally love anything with sweet potatoes. The kale, sweet potato, and onion are all available at Uncle Don’s Local Market. The olive oil I use comes right from Golden Isles Olive Oil. You can even replace the rice with stone-ground grits from Canewater Farms as a delicious alternative. I believe strongly in eating local and supporting local businesses and local artisans (like me!) whenever possible, so making this soup accomplishes that and eating healthy too. If you serve it up in a locally-made bowl decorated with our beautiful coastal wildlife, all the better! And if you’d like such a bowl, Pottery by Elizabeth, has several varieties from which to choose, and I’d love to help you select one to fill with things that nourish your body and spirit. INGREDIENTS: 2 Tbsp. extra virgin olive oil 1 onion, chopped 1 clove garlic, minced 1 jalapeno pepper, sliced thin, seeds & ribs removed (or 1/8 tsp. red pepper flakes) ¾ lb. (about 1 qt.) kale, stems removed, leaves washed and shredded

1 c. unsweetened coconut milk (optional) 1 c. Carolina Gold rice (jasmine rice works well too) PREPARATION:

In large saucepan, heat oil over moderately low heat. Add onion, cook until translucent (about 5 min.), stirring occasionally. Stir in garlic, jalapeno, and cook, stirring, until fragrant, less than a minute. Stir in kale, sweet potatoes, broth, and salt. Bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender (about 20 minutes). Add coconut milk and just heat through. Meanwhile, bring medium pot of salted water to a boil. Stir in rice and boil until just done, 10-12 minutes. Drain. Put a mound of rice in center of each bowl, ladle soup around the rice, and serve.

- Slow Cooker Split Pea & Ham Soup A N G E L A H U TC H I N S

This soup recipe is an old family tradition. Every mama in my family has made this soup any time we had a ham. It’s delicious, comforting, and my kids love it, which is always a win! INGREDIENTS: 1 leftover ham bone with a good amount of meat left on it – meaty soup is better 1 ½ lbs. dried green split peas 1 medium onion, diced

1 ½ qts. vegetable broth (store-bought or homemade)

1 lb. carrots, diced or chunked (your preference)

1 ½ tsp. sea salt

2 bay leaves

I Yam What I Yam

5 celery stalks, diced

But what if you’re a sweet potato?! Apparently, if you’re buying your yams at the grocery store, that’s a good chance that’s true! Mary-Frances Heck, author of Sweet Potatoes, shares this surprising fact: “Most of the so-called yams you see in American grocery stores are actually orangefleshed sweet potatoes.” She says the reason for the name mix-up is because Louisiana sweet potato growers marketed their orange-fleshed variety as “yams” to distinguish from other states’ produce in the 1930s – and that appellation stuck. Real yams are entirely different root vegetables, with bumpy, tough brown skin, and a texture and flavor more like yucca, with starchy, not sweet flesh. Who knew?! 18

ELEGANT ISLAND LIVING

½ tsp. white pepper Water to cover contents of pot PREPARATION:

1 ½ lbs. (about 3 medium) sweet potatoes, peeled, cut into ¾ inch cubes

TIDBIT:

1 or 2 sprigs fresh thyme (or ½ tsp. dried)

Place ham bone in bottom of slow cooker crock. Add remaining items. Cook on low heat 7 hours or on high 4 hours. Salt to taste after cooking. If consistence is too thick, add more liquid, stir and heat through. Remove and discard bone and bay leaves prior to serving. TIDBIT:

Peas, Please

To the rest of the world, “peas” generally refer to garden/English peas, snap peas, or snow/sugar peas. To a Southerner, however, the term more commonly refers to black-eyed peas. Also known as the field pea, cowpea, and Southern pea, these high-protein bean relatives come in a huge array of pod and seed colors, a variety of sizes, shapes, and flavors, and can grow on vines or bushes. Small varieties are sometimes called “lady” peas, and there are numerous popular kinds such as crowders, creams, blackeyes, pinkeyes, purple hull, and silver skin. They all can be cooked fresh, canned, or made into dips, or dried and stored. A traditional way to serve them up is with cornbread soaked in the rich “pot liqueur” broth in which the peas cooked. (continues)

S W E E T P O TAT O A N D KALE SOUP

FEBRUARY 20 18

ELEGANT ISLAND LIVING

- Wild Mushroom & Farro Soup -

medium pot and bring to boil. Turn off heat, cover and set aside for at least 20 minutes. Meanwhile, heat olive oil in large pot or Dutch oven. Add pancetta, onions, carrots and celery. Sauté over medium heat for 10 minutes, stirring occasionally, until vegetables are tender. Add garlic and farro and cook for 2 minutes, stirring occasionally. Add cremini mushrooms and ½ c. of marsala and cook for 5-7 minutes, until mushrooms have released their liquid. Meanwhile, strain dried mushrooms through cheese cloth, reserving the liquid. Coarsely chop mushrooms and add them to the pot, along with strained soaking liquid, beef broth, thyme, 2 tsp. salt, and 1 tsp. pepper. Bring to a boil, lower heat, and simmer partially covered for 45 minutes, until farro is tender. Discard thyme bundle. In small bowl, mash together flour and butter and stir into hot soup. Simmer for five minutes, then stir in crème fraiche and remaining 2 Tbsps. of marsala, and taste for seasoning. Sprinkle with parsley and serve hot.

5-6 strips bacon, cooked and crumbled /3 c. butter, plus additional butter for sauté

/3 c. flour

2 ½ c. whole milk ½ c. heavy cream Salt and pepper to taste PREPARATION:

Boil potatoes until just soft. Drain but do not rinse. Sauté onion and celery in butter until onion is translucent. In a medium saucepan, melt 1/3 c. butter over medium heat, add flour and cook for 1 minute while whisking constantly. Slowly add milk, cream, salt and pepper, stirring constantly until a low bubble. Add onions, celery (and the butter in the pan!), bacon, and potatoes to bubbly milk mixture. Simmer for 15 minutes and serve.

LISA CENICOLA

This is one of my favorite soup recipes. It’s a truly hearty and delicious soup that you won’t find often because the mushrooms can be pricey, but worth every dollar! Pearled farro is a whole grain that is available in most grocery stores or health food stores. I make it ahead, refrigerate it, and then reheat it, serving it with a dollop of crème fraiche and a swirl of marsala wine. It’s super comforting on a cold day! INGREDIENTS: 1 ½ oz. dried wild mushrooms, morels or porcini 3 Tbsp. olive oil 4 oz. pancetta – diced into ¼ inch pieces 3 c. yellow onions, chopped 2 c. carrots, diced into ½ inch pieces 2 c. celery, diced into ½ inch pieces

TIDBIT

The Most Expensive Mushroom White truffles are resistant to farming and highly perishable. Growing wild in forests, they are hand-hunted by men with trained dogs or pigs, and are available fresh only from September into December. For this reason, they are notoriously expensive. In 2016, however, there was an abundance of truffles, and prices plunged. During the 2017 season, a hot summer followed by a dry fall made for a dramatically smaller harvest, causing prices to skyrocket to more than $3,000 per pound for larger golf ball-sized pickings.

4 tsp. garlic, minced ¾ c. (about 5 oz.) pearled farro 12 oz. fresh cremini mushrooms, stems discarded and sliced into ¼ inch pieces ½ c. + 2 Tbsp. dry marsala wine

- Loaded Potato Soup T O I A S P I N WA L L

2 Tbsp. unsalted butter

You can never go wrong with a good potato soup! I make this often for family meals and always get asked for the recipe when I share it with friends. It’s easy to make and is fun to top however you like to make your baked potatoes. Be sure to always have plenty of cheese! Extra bacon never hurts either!

4 oz. crème fraîche

INGREDIENTS:

½ c. fresh parsley, minced

5-6 medium russet potatoes, peeled and cubed

PREPARATION:

1 medium sweet onion, chopped

Place dried mushrooms and 6 cups of water in

3 stalks of celery, diced

4 c. canned beef broth 3 large sprigs fresh thyme, tied together with kitchen twine salt & black pepper to taste 2 Tbsp. flour

Garnish with sour cream, cheese, and additional bacon, as well as chives or chopped green onions, if you wish, just as you would top a baked potato.

TIDBIT

Eyes in the Pantry

You’ve heard that potatoes have “eyes,” but what does that mean? The part of the plant we know as a potato is the “tuber” that grows at the end of underground stems below the roots of the plant. Each tuber has several buds or small sprouts, called “eyes.” What are they for? Not seeing underground! It’s from these buds that new potato plants grow. Why are they called eyes? Speculation is that it’s simply because these little buds look like eyes with eyebrows. Don’t worry, they’re not watching if you sip the wine while you cook! (continues)

FEBRUARY 20 18

- Butternut Squash Soup Vegetarian or Vegan BETH ROWEN

Making comfort foods from root vegetables and squash is one of the best parts of cooler weather in the Northeast. This recipe was acquired by enduring grueling hours as a sycophantic sous chef in my father’s kitchen. If you want to make friends and influence people, give them a quart of this no-cream soup. Goes well with a polar vortex, bomb cyclone, nor'easter or bombogenesis. Serves approximately 16. You will want leftovers. INGREDIENTS: 2 large whole butternut squash 2 Vidalia onions 3 lbs. Yukon gold potatoes

foil and bake at least 90 minutes, or until very tender. Cool and gut squash. Discard skin. Peel and medium dice onions and potatoes. Small dice parsnips. In large stock pot, place vegetable broth and base, along with potatoes. Bring to a rolling boil, reduce heat and cook 20 minutes or until soft. While potatoes are cooking, heat 2 Tbsp. of oil or butter in a nonstick skillet. Add onions, parsnips, curry, ginger and ground pepper to taste. Sauté on medium until very tender. When all vegetables are cooked, add along with squash to stock pot and simmer for 20 minutes. Puree with an immersion blender and serve with or without toppings. *You can be as creative as you like with toppings. For vegans: crispy onions, frizzled shallots, seeds, fire-roasted tomatoes, sautéed shitake mushrooms, aged balsamic vinegar, fresh herbs, toasted pepitas. For vegetarians: plain yogurt, sour cream or crème fraîche are just a few ideas.

3 parsnips 4 qts. excellent quality vegetable broth, such as Imagine Organic Vegetable Broth 2 rounded Tbsp. Better Than Bouillon Vegetable Base 8 Tbsp. pure maple syrup (see Tidbit) 2 rounded Tbsp. fresh ginger root, peeled and grated 4 Tbsp. butter (veg) or 4 Tbsp. olive oil (vegan), plus more for sautéing Nutmeg (whole or in grinder) 1 tsp. curry Pepper to taste Toppings of your choice* PREPARATION:

Preheat oven to 325 degrees. Carefully split both squash lengthwise, seed and place flesh side up in a lined baking dish. Brush with olive oil. Fill each cavity with 2 Tbsp. maple syrup and 1 Tbsp. butter or olive oil and then grate nutmeg over each (appx 8 passes of a microplane or mill grinds per squash). Cover loosely with

ELEGANT ISLAND LIVING

TIDBIT

The Right Stuff

Maple syrup may sit next to pancake syrup on the grocery store shelf, but it is far removed from that thicker, highly-processed colored corn syrup that may be “maple flavored.” Boiled down from the sap of maple trees, real maple syrup is thinner and graded by color, density, and translucency, with Grade A made up of the following varieties: Golden (Delicate Taste), Amber (Rich Taste), Dark (Robust Taste), and Very Dark (Strong Taste). Canada produces 70-80% of the world’s maple syrup. Vermont is the US’s top producer of the sweet treat from nature. Stick to the real stuff when stocking your kitchen!

- Pasta Fagioli LISA CENICOLA

Lisa Cenicola was gracious enough to provide this soup recipe to us at our request, in addition to her favorite, because one transplanted New Yorker was desperate for a good Pasta Fagioli. Lisa says that the key to success for this recipe is using high quality ingredients: make the chicken stock instead of using store-bought, if you can; use good olive oil and red wine vinegar, San Marzano tomatoes, and a nice red wine that you would drink, never “cooking wine.” INGREDIENTS: 1 (1 lb.) bag Goya 16 Bean Soup Mix (can substitute with other beans if not available) 2 Tbsp. extra virgin olive oil, plus extra for serving 6 oz. pancetta, diced into ¼ inch pieces 1 large onion, chopped 1 Tbsp. minced garlic (3 cloves) ½ tsp. crushed red pepper flakes 1 (28 oz.) can crushed tomatoes, preferably San Marzano 1 c. dry red wine 4-6 c. chicken stock, preferably homemade Kosher salt and freshly ground black pepper 1 c. miniature pasta, such as ditalini or tubettini ½ c. freshly grated Italian Parmesan cheese, plus extra for serving 1 Tbsp. red wine vinegar Fresh basil leaves, julienned, for serving

(continues)

BUTTERNUT SQUASH SOUP

FEBRUARY 20 18

PREPARATION:

The day before you plan to make soup, place bean mix in large bowl, add cold water to cover by 2 inches and refrigerate overnight. When ready to prepare, drain beans, rinse under cold water and drain again. Place beans in large pot with 8 c. cold water. Bring to boil, lower heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to top. Beans should be very tender and skin will peel away when you blow on a bean. Meanwhile, heat oil in medium stockpot or Dutch oven over medium heat. Add pancetta and onion and sauté over medium to medium-high heat 12-18 minutes, until browned. Add garlic and red pepper flakes and sauté for one minute. Add tomatoes, wine, 4 c. of chicken stock, 1 Tbsp. salt, and 1 tsp. black pepper and turn off heat. Drain beans and add 2/3 of them to soup. Pass remaining beans through a food mill, discarding skins. Stir bean puree and pasta into soup, bring to boil, lower heat and simmer 20-30 minutes, stirring occasionally, until pasta is tender. Add up to 2 c. more of chicken stock if soup is too thick. Stir in Parmesan and vinegar. Ladle soup into large shallow bowls, and add a swirl of olive oil, a sprinkle of Parmesan, and some fresh basil. Serve hot with extra Parmesan on the side.

Beer, Cheddar, Bacon & - Broccoli Soup D AV I D B U T L E R

David is not a man known for his cooking skills, so we could hardly request a recipe from him. Fortunately, we do know where he likes to eat. The chefs from Delaney’s Bistro & Bar were kind enough to share a recipe for a popular soup from their specials menu. With beer, cheese, and bacon, it’s sure to please the manliest palate, and sneaking some broccoli in there lets you say you had your veggies too! INGREDIENTS: ½ lb. bacon 1 large onion, diced 2 cloves garlic, minced

TIDBIT

All Parm is Not Equal

Parmesan cheese and Parmigiano-Reggiano are not the same thing. ParmigianoReggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow’s milk. Known as the “King of Cheeses,” Parmigiano-Reggianos are aged at least two years. The words ParmigianoReggiano stenciled on the hard, pale gold rind mean that the cheese was produced in Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). The designation of the cheese as Parmigiano-Reggiano is regulated by the government, whereas the word “Parmesan” (the English/American translation of the Italian Parmigiano) is not. Cheese labeled as Parmesan in the U.S. might be genuine Parmigiano-Reggiano, but is more likely to be an imitation. To ensure you are getting the best quality Italian cheese, buy it by the wedge and grate or crumble it yourself. It’s worth it! 24

ELEGANT ISLAND LIVING

/3 c. all-purpose flour

2 c. low-sodium chicken broth 1 c. whole milk /3 c. heavy cream

12 oz. light lager, such as Bass Ale 4 c. shredded cheddar ½ c. broccoli, chopped small after stems removed ½ tsp. ground white pepper kosher salt to taste Freshly ground black pepper to taste Bread, for serving PREPARATION:

In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble. Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour, white pepper and whisk until golden, 3 minutes, then add broth, milk, heavy cream and beer and let simmer, 15 minutes. Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon and broccoli. Simmer 5-10 minutes until broccoli is tender. Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

Know Your Beer

TIDBIT

What’s the difference between ale and lager? Beer enthusiasts will tell you that the difference is the yeast: ale uses a topfermenting yeast and lager uses a bottomfermenting yeast, but there are other factors in the brewing process and post-fermentation handling that play a role in the finished product. Ales tend to be darker than lagers, with a cloudier appearance. They have a higher alcohol content and a stronger, fruitier, more robust flavor with stronger bitter tones from the hops due to the higher volume of hops, faster, more thorough fermentation. Lagers look more light and clear, have a lower alcohol content and a sweeter, smoother, crisp flavor from the higher sugar content, slower fermentation, and cold treatment.

- French Onion Soup T E R RY M c CA RT H Y

I grew up in upstate New York back when you couldn’t go two miles without passing a Friendly’s restaurant. As a kid, I remember seeing (and smelling) this soup being served in those cool brown crock bowls with piping hot cheese oozing down the sides. I thought they were so sophisticated and I had to try one. I was (and am) a weird eater, so I am sure my mother just rolled her eyes, gave in and said yes to me. I had one, and it was so oniony, salty, and cheesy. Plus, there was bread in the bowl, a total bonus! A million years later, I still love it. Here is my riff on the old Friendly’s classic. INGREDIENTS: 4 Tbsp. unsalted butter, cut into tablespoon-sized pats 1 Tbsp. extra-virgin olive oil 1 lb. yellow onions, cut in half lengthwise and sliced ¼-inch thick 1 lb. Vidalia onions, cut in half lengthwise and sliced ¼-inch thick ½ tsp. dried oregano ½ tsp. dried thyme 1 Tbsp. all-purpose flour ½ c. dry sherry 3 ½ c. homemade beef stock 2-3 hearty sprigs fresh thyme Coarse salt and freshly ground black pepper 1 small French baguette, sliced on a bias into 3/4-inch thick pieces 12 oz. medium-hard cheese, such as a combination of Gruyere, Fontina, or Swiss, grated on the large holes of a box grater (about 1 ½ c.)

PREPARATION:

Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle dried thyme and dried oregano over onions, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize (about 1/2 hour or more). Sprinkle flour over onions, and stir to coat. Add sherry, stock, and fresh thyme sprigs, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow flavors to combine. Season with salt and pepper to taste. Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside. Ladle 1 cup hot soup into four 13-oz. ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 oz. grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.

TIDBIT

The Big Onion

This popular variety of onion that was discovered in 1931 by Moses Coleman, a Toombs County, Georgia farmer, when he produced a crop of onions that was sweeter than expected. When Coleman’s onions brought a good price at market, other Depression-weary farmers began to grow the sweet, mild onions as well. Word about “those Vidalia onions” spread in the 1940s as tourists passing through Vidalia on the most traveled highways in South Georgia bought the onions at the Farmer’s Market there. Once word spread, the onion’s popularity and production continued to grow. In 1990, the state legislature declared the Vidalia onion to be the Official State Vegetable. There is even a Vidalia Onion Hall of Fame! (continues)

FEBRUARY 20 18

Gazpacho with Shrimp, - Feta & Basil Relish M I RA N DA LO E H L E

As a CrossFit trainer and Nutrition Challenge Coordinator, I am constantly seeking out recipes that are delicious AND healthy. This gazpacho with relish recipe fits the bill perfectly! The crisp flavor of the gazpacho pairs well with the shrimp and the feta gives it just a bit of tang! Of course, I always buy Wild Georgia Shrimp when available. (Photo opposite page by Joe Loehle Photography)

1 ¼ lbs. Sweet Italian ground sausage, sautéed and drained 6 c. chicken broth 3 Tbsp. sugar 1 c. small pasta PREPARATION:

INGREDIENTS:

Sauté celery, onions and garlic in olive oil until tender. Add tomatoes, purée, and sautéed sausage. Cook for 10 minutes over medium heat. Simmer for 30 minutes. Add pasta and continue cooking until pasta is done. Serve.

3 seedless cucumbers 3 medium-large tomatoes ½ red onion 3-4 cloves garlic, minced 21 oz. tomato juice 3 Tbsp. red wine vinegar 1 Tbsp. extra virgin olive oil Salt and pepper to taste

TIDBIT

PREPARATION:

Flavorful Fennel

Puree all ingredients above in blender, food processor or immersion blender. Cover and chill. FOR RELISH ¾ lb. shrimp 2 tsp. fresh basil 32 Nature Sweet grape tomatoes 1 pkg. (28g) Athenos Crumbled Feta ½ Tbsp. extra virgin olive oil Salt and pepper to taste PREPARATION:

Cook shrimp until firm, then combine with other ingredients, mixing well. Place on top of gazpacho for an added punch of flavor and protein. TIDBIT

The English Option

When you’re at the grocery store picking out your cucumbers to slice and dice for salads and other dishes, don’t overlook the longer, thinner, cukes wrapped in plastic. While more expensive than your regular slicing cucumber, these English cucumbers have a thinner, edible skin, and are virtually seedless (generally marketed as seedless cucumbers). The lack of bitter seeds and thinner skin makes these cucumbers more mild and sweet in flavor, making them excellent for salads and cooking, and a perfect choice for gazpacho! 26

ELEGANT ISLAND LIVING

- Italian Sausage Soup L I S A M A RT I N

I found this recipe in a cookbook because I love to read cookbooks and I make it all the time. One time, I made it for the New Ground Country Hunting Club in Liberty County when we had a Soup Saturday potluck gathering. It was a big hit because it is very hearty and delicious. I have people calling me up and asking for the recipe whenever I serve it.

What gives Italian sausage its distinct flavor? You’ll find fennel seed and garlic are the predominant seasonings in sweet (or mild) Italian sausage, while the hot variety of the sausage adds red pepper flakes to that combination for heat. Pork breakfast sausage, on the other hand, is flavored with spices like sage and nutmeg. Fennel seed is highly aromatic with a strong, distinctive, sweet flavor, often compared to anise or black licorice, yet can be quite bitter if bitten. Interestingly, fennel is also often used in chai tea blends, and is known to have health benefits as a digestive aid.

INGREDIENTS: 1 ½ c. celery, chopped 1 ½ c. onion, chopped 1 clove garlic, minced 3 Tbsp. olive oil 1 can (28 oz.) chopped Italian tomatoes 1 c. tomato purée

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G A Z PA C H O W I T H S H R I M P , F E TA & B A S I L RELISH

FEBRUARY 20 18

ALBONDIGAS SOUP

ELEGANT ISLAND LIVING

- Albondigas Soup LO R E N A H A R R I S

This Mexican meatball soup is a real treat on a winter day. Filling meatballs swim in a rich, clear broth that’s not too heavy, making for a delicious and hearty warm meal. INGREDIENTS FOR MEATBALLS: 1 1b. lean ground beef 2 cloves garlic, minced ½ onion, finely chopped ½ c. long grain rice, uncooked (I use Basmati) 1 egg, beaten ¼ c. fresh mint, chopped ¼ c. fresh parsley, chopped ¼. c. fresh oregano, chopped (or about 1 Tbsp. dry oregano) 1 tsp. ground cumin ½ tsp. chili powder Salt and pepper, to taste INGREDIENTS FOR SOUP: ½ onion, chopped 3 cloves garlic, minced 1 large carrot, chopped 2 medium potatoes, peeled and chopped into 1 inch cubes 2 Tbsp. olive oil 3 c. beef broth 3 c. water 14.5 oz. diced tomatoes Salt and pepper, to taste Juice from ½ lemon Dash of cayenne pepper Fresh cilantro or parsley for garnish PREPARATION:

In a bowl, add all meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. (30-35 meatballs) Place in fridge until ready to add to soup. In heavy-bottomed 5

qt. pot, heat olive oil to medium heat. Add onions and garlic and cook until onion is translucent, being careful not to burn garlic. Add chopped carrots and potatoes to pot and cook for about 3-5 minutes until you get a nice caramelization going. Add broth, water, can of tomatoes, and seasonings, bring to boil, then turn down heat and let simmer for about 5 minutes. Add meatballs to pot one at a time, slowly. Using a wooden spoon, slowly stir. Cover and let cook over low to medium heat for another 15 minutes or until meatballs are cooked through. Add lemon juice and herbs, taste and adjust for seasoning. Serve hot. TIDBIT

Originally Oregano

Did you know that the taste of oregano varies by its origin? Mediterranean oregano is a member of the mint family that is grown in Greece, Italy, Spain, Turkey and Morocco. Mediterranean oregano has a robust, savory, peppery flavor that is ideal for use in Greek or Italian cuisines. These varieties of oregano are interchangeable. Mexican oregano, however, is a member of lemon verbena family that is native to Mexico and grows throughout Central and South America. Mexican oregano’s vibrant, citrusy tang and slight licorice flavor, make it better suited to Latin American and Tex-Mex cuisines. It should not be substituted for Mediterranean varieties due its considerable difference in taste.

- Avgolemono -

(Greek Lemon Chicken Soup) K AT H I W I L L I A M S

Once upon a time, in my pre-island life, I worked in the Fisher Building in downtown Detroit. Not only a great hockey town, the city is home to some excellent international cuisine. One of the best things about lunch in the building was a little deli-type place downstairs that rotated a variety of soups daily and served them up by order at the counter, reminiscent of a certain episode of Seinfeld. I’m not sure if this is where I first experienced the lemony deliciousness of avgolemono, or if the lemon chicken soup I remember came from one of the nearby Greektown restaurants, but this bright flavor combination always brings back memories of that place and those days. Here’s a light and easy crockpot version of the Greek restaurant classic that I found while searching for new ways to use the many lemons harvested from the tree in my backyard. INGREDIENTS: 1 lb. bone-in skinless chicken breast 1 medium yellow onion, chopped

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FEBRUARY 20 18

ELEGANT ISLAND LIVING

1 large stalk celery, chopped 1 clove garlic, minced ½ c. orzo, uncooked (to make gluten-free, use white rice) 4 c. low sodium chicken stock 2 c. water ¼ c. fresh lemon juice 2 eggs (add an additional egg for richer soup) salt and pepper, to taste PREPARATION:

Season chicken with salt and pepper. Place chicken, onion, celery, garlic, orzo, stock, water, 1 Tbsp. kosher salt, and ½ tsp. pepper in slow cooker. Cook about 3 hours on high, or 4-5 hours on low. When chicken is done, remove it from slow cooker and allow to cool slightly, then shred meat and discard bones. Add shredded chicken back to slow cooker. In a medium bowl, beat eggs lightly. Whisk in lemon juice until combined. Pour approximately a cup of hot soup broth into a measuring cup, and add a few drops at a time to the egg-lemon mixture, whisking constantly to temper the eggs. Continue adding hot broth in a slow, steady stream while whisking continuously. After all stock has been added, add egg-lemon mixture to soup in crockpot and stir to combine. Season with salt and pepper to taste. Serve with a loaf of crusty bread. TIDBIT

My Oh Meyers

More seasonal than “regular” (Eureka or Lisbon) lemons, Meyer lemons, are a much sweeter winter citrus generally available from December to May. A cross between a regular lemon and mandarin orange, Meyers lemons were first introduced to the United States from China in the early 20th century by Frank Meyer (for whom they are named). Meyer lemons are less acidic and lack the sour tang of regular lemons. Their sweetness is perfect to encourage garnishing with slices or adding raw segments to dishes and desserts. Their aromatic rinds have a more complex, delicious spicy scent that lingers as well. Try some while they’re in season!

- Caldo de Pollo - YO L A N DA O’H E R N

This Mexican chicken soup recipe is dear to my heart, because it was my late mother’s recipe that I doctored up a bit on my own. Her recipe was made totally from scratch, including the chicken broth. I took some liberties to make it flavorful with some shortcuts. I say “her” recipe, but she didn’t have recipes written down. They were all in her head and she would make substitutions that were just as delicious if she didn’t have the right stuff on hand. You can cut the vegetables to the thickness you prefer and add another box of broth, if you like more liquid. The recipe can be cut in half, but not the cooking time. This soup was like penicillin when I was sick and it’s just one of the delicious meals that I wish my Mom could still make for me. I miss her terribly. INGREDIENTS: 6-8 chicken thighs or legs 1 large leek or 2 small leeks 4-7 bay leaves 1 (28 oz.) can of whole tomatoes 6 mini ears of corn (shucked) 2 large carrots, sliced 2 stalks celery, sliced 1 large potato, sliced 2 medium or large calabaza (Mexican green squash) or zucchini and/or yellow squash, coarsely chopped 1 package of Lipton Vegetable soup (dry) 1 package of Lipton Onion soup (dry) 1 package of Lipton Extra Noodle soup (dry) 1½ - 2 qts. chicken broth (add up to 1 more qt., if you prefer) 1 bowl of hot sauce Corn tortillas served with butter and hot sauce or salsa Lime wedges PREPARATION:

In a large Dutch oven (5 to 7 quarts) or stock pot, brown chicken in canola oil or olive oil. Remove

and place in a covered bowl, until it is returned to pot. Add leeks, carrots, potato, bay leaves, squash and corn to oil and chicken drippings and sauté or sweat just to pick up flavor of chicken drippings and oil. Crush whole tomatoes in a bowl and add to pot. Add chicken and broth, cover and simmer over low heat for 45 minutes, stirring occasionally. Add packages of dry vegetable, onion and noodle soup. Simmer for another 15 minutes. Stir and turn off heat. Let soup rest for about 30 minutes. Reheat when ready to eat. Plate with limes for seasoning to taste. Serve with hot corn tortillas, butter and hot sauce or salsa. You may also add the hot sauce to the soup. Salud y Buen Provecho! TIDBIT

The Chicken Soup Cure

Mothers and grandmothers around the world have been touting the healing power of chicken soup for centuries and science seems to back them up. A report from the U.S. National Library of Medicine stated, “Chicken soup, a popular home remedy for the common cold since at least the 12th century, may really help.” It explains, “The steam from chicken soup may open up congested noses and throats. Soup also provides fluid, which is important for fighting infection. Some researchers suggest that substances in chicken soup reduce the inflammation associated with the common cold, thus providing some relief of symptoms.” In a New York Times 2007 review of scientific research into chicken soup, they reported: “While such studies can’t be considered conclusive, at the least, soups provide hydration and also contain nutritious ingredients that are well cooked and therefore easy to digest. Chicken soup, however, has an added benefit. Chicken protein provides an ample source of cysteine – which may help clear mucus.” So, if you’re feeling a little under the weather, listen to your mother and have some chicken soup. (continues)

FEBRUARY 20 18

- Everything But the Kitchen Sink Soup

TIDBIT

Red and Black and White

PA M I N G R A M

This recipe earned its name because it has everything in it but the kitchen sink. It’s my husband Neil’s recipe from back in his Dawg days when the fellas wore ties to watch Herschel Walker run for touchdown after touchdown. After the games, Neil and all the residents of Henrietta Apartments, would throw down and make soup and chili for their friends and the Little Five Points neighbors. This was always a favorite. INGREDIENTS: 2 cans (10 oz.) Rotel tomatoes & chilis (one mild, one original)

While here in Georgia, we root for the Red and Black, the iconic label for Campbell’s flagship soup line was inspired by similar uniform colors of another football team. According to company lore, the label’s original orange and blue color scheme was changed in 1898 to today’s red and white based on the suggestion of company treasurer and general manager Herberton L. Williams, after he was impressed by Cornell’s red and white uniforms while attending a football game they played against University of Pennsylvania. It was clearly a win for Team Campbell!

fun and family for me. The buttered crackers recipe came from my other grandmother, who copied it from a friend of hers in Atlanta, where they were served in the Atlanta and Peachtree Country Clubs for years. INGREDIENTS:

2 cans (10.50 oz.) Campbell’s Minestrone Soup

1/4 c. butter

1 can (15.25 oz.) whole kernel corn

3 stalks celery, diced

1 can (14.5 oz.) green beans

1 large Vidalia onion, diced

1 can (15.25 oz.) black beans

1 Tbsp. minced garlic

1 large onion, diced small

3 c. seafood stock

2 tsp. garlic

4 c. peeled and diced potatoes (or you can use Simply Potatoes diced potatoes)

1 lb. ground chicken Extra virgin olive oil Shredded cheese PREPARATION:

Put all canned ingredients including liquid into a large pot and put on stove to simmer. Sauté garlic in just enough olive oil to coat pan. Add ground chicken and onion, and brown thoroughly. Stir meat, onions and garlic into the mixture in the pot and cook on low heat for 2 hours. Serve with shredded cheese and/or chips.

- Seafood Chowder with Hot Buttered Crackers COLLEEN HARRIS

This seafood chowder is a variation of my grandmother’s fish and clam chowder that she used to make us when we would visit her in Virginia. My family, cousins, and grandparents would go to the coast and make a day of it at the beach. We would dig clams, catch crabs and fish, and go home to make a feast! This soup brings back great childhood memories of

1 carrot, finely diced 3/4 tsp. pepper

1 ½ Tsp. kosher salt 3 sprigs fresh thyme or 3/4 Tsp. 4 bay leaves 4 shakes hot sauce Old Bay seasoning, to taste 1 lb. peeled deveined shrimp 1 ½ to 2 lbs. cod or haddock, cubed into ½ inch chunks 2 cans whole baby clams, reserve juice 2 qts. half & half, warmed

Always in style and truly timeless

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1 c. milk 1/3 c. flour

TIDBIT

salt & pepper to taste

Empty Bowls

You can have a good time and some good soup while

PREPARATION:

helping Second Harvest Food Bank by attending their

In Dutch oven or large pot, melt butter and sauté celery, onion, carrot until onion is translucent. Add garlic and sauté about 3 more minutes. Add seafood stock, clam juice, potatoes, thyme, bay, salt and pepper. Bring to a boil and reduce heat to medium-low. Cook until potatoes are almost fork tender. Season shrimp and fish with Old Bay. Add shrimp, fish and clams to pot, cover and let simmer until fish and shrimp are cooked through. (About 7 minutes.) Uncover and add warmed half and half. Combine milk and flour in a small bowl and stir until flour is dissolved. Slowly stir into soup until it thickens (you might not need it all). Keep on low, stirring occasionally until ready to serve. Remove bay leaves and add salt and pepper to taste. Serve with hot buttered crackers.

Soup-er fundraiser at the Tree Bar at Bennie’s Red Barn

- Hot Buttered Crackers INGREDIENTS:

on February 22. Come out from 6:00-8:00 p.m. to enjoy delicious soup, music and fellowship while helping those in need in our community by supporting Second Harvest. For every $1.00 raised, Second Harvest can provide five meals for someone that is hungry. Last year, Second Harvest partnered with 72 agencies throughout Coastal Georgia who provided more than 2.2 million pounds of food to relieve hunger in Brantley, Camden, Charlton, Glynn, McIntosh, and Wayne Counties. Advance tickets for $20 may be purchased online at helpendhunger.org or you can pay at the door. Another way you can help is by participating in the Handmade for the Hungry Empty Bowl Fundraiser hosted by Second Harvest and Glynn Visual Arts later this year. During this annual fundraiser, members of the community are invited to attend workshops July through September to create potter bowls to donate or keep and fill with delicious catered soups provided at an event held later in the fall. Instructor Debbie Craig will conduct the bowl-making classes at the GVA pottery studio, and the cost to attend is $25, which includes appetizers and drinks. The date for the community to gather and fill those bowls with soup will be October 16, from 5:00-7:30 p.m. Everyone is invited and can purchase a bowl at the event, if you did not create one during a workshop. It’s a SOUPer way to help fill the bowls of others who are in need. For more information on Second Harvest, the fundraisers, or volunteer opportunities, call Kalista Morton at 912.261.7979

1 stick melted and clarified unsalted butter

sauté until edges are frilly. Add remaining ingredients and stir, cooking slow and low. Serve with oyster crackers.

1 or 2 sleeves *ZESTA* saltine crackers (Tip from experience: only Zesta crackers work with this recipe; all other brands get soggy.) Old Bay seasoning

- Beef Bourguignon -

hot sauce, (use your favorite brand, like Louisiana or Crystal), optional

CARISSA CLARK

PREPARATION:

Heat oven to 400°. Line a baking pan or cookie sheet with parchment or a Silpat. Place saltines out in rows on baking sheet. Brush crackers with melted butter and sprinkle tops with a little Old Bay. If you want spicy hot crackers, add a few shakes of hot sauce to melted butter before you brush on saltines. (I usually do half regular and half spicy.) Turn oven down to 375°. Place crackers in hot oven and bake for about 2-4 minutes depending on how your oven cooks. Make sure you watch them carefully because they will burn quickly! Take out and serve them warm with your soup.

- Oyster Stew K A L I S TA M O R T O N

When I was growing up, oyster stew was one of my favorite meals that my Mom made. For some reason, it was a Sunday night tradition and we had these bowl mugs with handles that were 34

ELEGANT ISLAND LIVING

apparently saved for oyster stew night only. I would wait for Mutual of Omaha's Wild Kingdom and Walt Disney to come on after we ate. I’m not sure how my mom made it, but this is my spin on it today. I call mine “oyster stew on steroids." INGREDIENTS: 1 onion, small, diced 1 c. celery, diced 1 qt. oysters from City Market with juice ½ stick butter 1 can cream of celery soup 1 c. half and half 2 c. whole milk season salt and pepper to taste

In Hawaii, at The Kahala we had a birthday celebration for Julia Child’s 100th Birthday in the month of August that represented both her birth and death. We created a mini Julia Child’s kitchen and had many events around all things Julia throughout the month. I was the Banquet Director there, so was proud to be responsible for executing the many events. We were honored to have Chef Daniel Boulud at the beginning of the celebration and ended with a representative from The James Beard Foundation for the final dinner. Due to the great success of the events, our Kahala chefs were invited to New York to cook a dinner at The James Beard Foundation. This classic French beef stew recipe represents that wonderful experience. INGREDIENTS: 10 slices bacon (thickly sliced, lean)

PREPARATION:

3 lbs of boneless beef chuck roll, cut into 1 inch cubes

Sauté onions and celery in butter until they are translucent. Add oysters and juice and

2 c. beef broth

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1 ½ c. red cooking wine

La Grande Dame

¼ c. tomato paste

TIDBIT

¼ c. soy sauce (dark version with sodium)

Julia Child, that well-known larger-than-life woman who elevated home cooking and made French cuisine more accessible to the general public through her television shows and cookbooks lived by the mantra “Life itself is the proper binge,” and knew that “People who love to eat are always the best people.” The culinary queen was known as much for her wit and wisdom as her cuisine. We think her quote regarding cooking – and life – should be framed in every kitchen: “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

¼ c. flour 4 cloves garlic, finely chopped 2 Tbsp. thyme, finely chopped 5 medium carrots, sliced into 1-inch circles 1 lb. potatoes, new or baby 8 oz. mushrooms, sliced PREPARATION:

In large skillet, cook bacon over medium high heat until crisp. Put aside. Salt & pepper beef and add to skillet with the bacon oil. Sear each side of the beef. Put beef and bacon into slow cooker. Add red wine to skillet used to cook the beef and

- Red Hot Chili M O L LY D U C K W O R T H

bacon, using a spatula, scrape the brown bits into the wine. Allow to simmer and reduce. Slowly add beef broth, tomato paste, and soy sauce to wine mixture. Sift flour and then slowly add that into the sauce with a whisk. Pour sauce into slow cooker. Add garlic, thyme, carrots, potatoes, and mushrooms to slow cooker and stir. Cook on low until beef is tender (8-10 hours). Serve in bowls, accompanied by some crusty French bread.

As a Rotary member, and now the President of the Golden Isles Rotary, working the Rotary Red Hot Chili Cookoff every year lets me sample some delicious varieties of chili and has also helped me adjust my own recipe. What I find interesting is how strongly folks feel about their own recipes. I learned very quickly to simply nod with a smile and walk away if I didn’t appreciate one of the more unique samples. Come on out and see us for this year’s competition on Saturday, March 3! INGREDIENTS: 1 lb. 80/20% ground beef 1 lb. fresh ground pork

2 onions, chopped 6 cloves garlic, minced 4 Tbsp. chili powder 2 Tbsp. kosher salt 2 Tbsp. dried oregano 5 (14.5 oz.) cans stewed tomatoes 1 (28 oz.) can tomato sauce 2 cans kidney beans with liquid 2 cans chili beans with liquid PREPARATION:

Combine meat mixture, onion & garlic in a large stockpot. Cook and stir over medium heat until meat is done, drain. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce, breaking up the tomatoes while stirring. Heat to a boil, reduce heat to simmer and cover. Let simmer for one hour stirring occasionally. Stir in

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TIDBIT

Red Hot Rotary Chili Cookoff Get your tasting spoons ready, the 17th Annual Red Hot Rotary Chili Cookoff will take place at Postell Park on St. Simons Island Saturday, March 3. Gates open and ticket-holding “Official Tasters” can make their rounds to cast votes for their favorites in the People’s Choice competition between 11:30 a.m. and 1:45 p.m. This “hotly contested” cook-off between chili teams who bring the heat is always a family-friendly good time with live music to enjoy and an afternoon awards ceremony where judges will also present awards for Judged Competition Best Chili, Best Heat, Most Unique, and Best Booth Theme. Tickets are available for $8 at the gate or can be purchased in advance for $5 adults and $3 children 7 and under. For more information, see the event listing on Facebook.

R E D H OT CHILI

Gramma Neil’s - Low Country Chowder LANDON MOORHEAD

beans, simmer uncovered for 30 minutes, stir occasionally. I recommend serving with Jiffy cornbread casserole, substituting one can of whole kernel corn for the Mexican whole kernel corn in recipe.

My grandparents had a house on Pawley’s Island when I was growing up. Every summer we would go crabbing so Gramma could make this chowder. I still laugh thinking about those live crabs in the kitchen. If you don’t like seafood or

are on a tight budget, you can omit the crab, Old Bay, and sherry, and substitute a ¼ tsp. of thyme, it’s just as good! Enjoy! INGREDIENTS: 4 strips bacon 1 large onion 2 c. potatoes, peeled, diced 4 large ears of sweet corn, shucked 1 c. water

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FEBRUARY 20 18

2 cubes chicken bouillon 1 bay leaf 2 tsp. Old Bay seasoning 1 tsp. Montreal steak seasoning* (My secret ingredient. I add an extra 1/3 tsp. of spicy Montreal seasoning when I really want to spice it up!) 3 c. milk 3 Tbsp. cornstarch ½ c. cream 1 lb. crabmeat (checked for shell pieces) sherry, to taste salt & pepper, to taste

- Brazilian Shrimp Stew G U E R RY N O RWO O D

I love this Brazilian Shrimp Stew because it is so refreshing and very unique way to feature our local fresh Georgia Shrimp. This wasn’t a “passed-down” kind of recipe, but something I put together myself from other recipes. I enjoy cooking and like to find multiple recipes and pick and choose from them, playing around and adjusting them for my personal preferences.

PREPARATION:

INGREDIENTS:

Cut corn off the cob, set aside. In a large saucepan, fry bacon until crisp, remove bacon. Add onions and potatoes in pan and brown until onions are tender. Add water, bouillon, bay leaf, Montreal steak seasoning, Old Bay and corn. Bring to boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are tender. In a separate container, mix milk and cornstarch until smooth. Slowly stir mixture into chowder until thick. Add cream, crabmeat and sherry. Season with salt and pepper to taste. Garnish with crumbled bacon.

1 ½ lbs. fresh Wild Georgia shrimp, peeled & deveined.

TIDBIT

Beyond the Bay

More than 75 years ago, people from Baltimore first sampled the zesty herb and spice blend known as “Delicious Brand Shrimp and Crab Seasoning” and since that time, crab and shrimp aficionados have sworn by it to flavor their seafood, and just about everything else! But while the unique taste stuck with them, fortunately, the name didn’t. Instead, a steamship line that traveled the Chesapeake between Maryland and Virginia inspired a new name for the product and Old Bay Seasoning was well on its way to becoming a legend. The flavor that once belonged solely to the Chesapeake Bay area has spread worldwide, and to this day, Old Bay is still produced in Maryland to its original exacting standards, its yellow and blue tin has become an icon, and its distinct flavor is widely accepted as the ultimate seafood companion. 38

ELEGANT ISLAND LIVING

¼ c. olive oil ¼ c. onion, diced 1 clove garlic, minced ¼ c. dried ancho pepper, diced & seeded ¼ c. fresh cilantro, chopped 1.can (14 oz.) diced tomatoes with chilis 1 c. coconut milk 2 Tbsp. Siracha hot sauce 2 Tbsp. fresh lime juice salt & pepper to taste PREPARATION:

Heat olive oil in medium saucepan. Sauté onions for several minutes until translucent, then add garlic and peppers and cook for several minutes longer. Add tomatoes, shrimp and cilantro to the pan and simmer gently until shrimp turns opaque. Pour in coconut milk and Siracha sauce and cook until just heated through – do not boil. Add lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

TIDBIT

By the Numbers

Shrimp are sold by size and the standard quantitative unit in the U. S. by count per pound. For instance, “11/15” denotes 11-15 shrimp per pound. This method is valid for fresh or frozen in the shell without the head on. The “U” designation stands for “under,” meaning less-than the count per pound. For instance, “U10” means that the shrimp are large enough that less than 10 make up 1 pound. To help the consumer to determine the size, a trade designation such as Jumbo or Medium, usually accompanies the count per pound on packaging.

- Brunswick Stew JULIE ANDREW

Brunswick stew is a local favorite that can take up to two days to cook, but we don’t always have that much time. With a few shortcuts using ingredients from local experts, it can be a fairly quick and easy meal that feeds an army and freezes well. For example, I count on the talented crew at Southern Soul Barbeque for the pulled pork and brisket and get rotisserie chicken from the deli at the grocery store. Beyond that, this recipe should be altered to fit your taste. If you prefer a consistency that’s more like soup than stew, add chicken stock. Some people may prefer to substitute beef stock for chicken stock. If you don’t hate peas like I do, you may want to use them instead of lima beans. One thing that makes a huge difference is the BBQ sauce. My favorite is from Dreamland BBQ: a little spicy and not sweet. Southern Soul has different varieties ranging from thick and sweet to thin and spicy. Grab some when you pick up the meat. You can even mix a couple to get just the flavor you like. INGREDIENTS: 1 lb. pulled pork ½ lb. beef brisket 1 whole chicken, deboned 1 large onion 4 cloves garlic 4 Tbsp. butter 6 c. chicken broth 1 c. BBQ sauce ½ c. Worcestershire sauce 1 (28 oz.) can crushed tomatoes 2 (15.25 oz.) cans lima beans, drained 2 (15.25 oz.) cans corn, drained Jane’s Crazy Mixed Up salt, to taste PREPARATION:

Chop onion and garlic, sauté in butter until onions are translucent. Add all ingredients except beans and corn and bring to a boil, stirring occasionally. Reduce heat to simmer, add beans

and corn. Cook for a minimum of 20-30 minutes, until all veggies are heated through. The longer the stew simmers, the better the flavor. Serve with cornbread and hot sauce, of course! Enjoy!

3 c. homemade or canned lowsodium chicken stock Pinch of saffron threads (about 24) 2 ribs celery, coarsely chopped 1 medium onion (about 8 oz.), coarsely chopped 4 bay leaves, fresh, torn, or 2 dried

TIDBIT

Stewing Controversy

One of the most entertaining stories surrounding Brunswick stew is the battle over who invented it. Of course, here, we claim that it originated in Brunswick, Georgia, and have mounted a stew pot monument that “proves” it. However, Brunswick County, Virginia, and Brunswick County, North Carolina, both have laid claim to the original recipe that mixed small game with a variety of vegetables as their own. The inscription on the stew pot here says it was used to cook the first batch of proper “Brunswick Stew” in July 2, 1898. In all actuality, it's likely that the savory concoction came long before either as Native Americans stirred the meat from their hunting and trapping and the vegetables and roots they gathered.

- Pumpkin Shrimp Bisque PICTURED ON THE COVER

INGREDIENTS FOR SHRIMP STOCK: 1 lb. shrimp (large, 16 to 20) 2 Tbsp. extra-virgin olive oil ¾ c. dry white wine

3 sprigs sage, fresh, about 3-inches each PREPARATION OF SHRIMP STOCK:

Peel and devein shrimp, reserving shells. Set aside a few with tail on for garnish. Cover shrimp and refrigerate. Heat olive oil in a medium heavy-bottomed saucepan over high heat until it begins to smoke. Add shrimp shells to pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. (This step – pan roasting the shells – gives the stock much of its flavor, so take time to do it carefully.) Add wine to pan. Boil it over medium heat until all liquid evaporates. Add chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain through a fine sieve, pushing down on solids with the back of a spoon to extract all liquid. Rinse out saucepan and pour stock back into it. FOR BISQUE: 2 c. pumpkin purée, fresh or canned ½ c. heavy cream ¾ tsp. salt (less if using canned stock) ⅛ tsp. (or less) cayenne pepper 1 Tbsp. lemon juice, freshly squeezed Freshly ground black pepper

1 Tbsp. extra-virgin olive oil 2 tsp. finely chopped fresh sage PREPARATION OF BISQUE:

Whisk pumpkin, cream, salt (omit if using canned stock), and cayenne into shrimp stock. Bring soup to a simmer. Cook very gently, uncovered, over low heat for 10 minutes. Stir in lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead and stored covered in refrigerator. Keep peeled shrimp in a resealable bag buried in a bowl of ice in refrigerator.) FINAL PREPARATION:

Pour olive oil into a large sauté pan placed over medium heat. When hot, add reserved shrimp and sage and cook, tossing often, until shrimp are just cooked through, 2 to 3 minutes. Shrimp should be pink and no longer translucent, but not curled into a circle. They should still have a tender snap when you bite into them. Arrange shrimp in warmed serving bowls, reserving pieces to garnish top. Bring soup back to a simmer, then ladle it over shrimp. Garnish with bits of fresh sage and a couple plump shrimp. (continues)

FEBRUARY 20 18

- Chocolate Orange Soup Just because a collection of recipes is never complete without dessert, we thought we’d add a dessert soup to the mix. If you’ve ever had a chocolate orange as a holiday treat, we imagine this soup is like putting that into a bowl. The soup can be served warm, at room temperature, or even chilled, for a more pudding-like consistency, and the Grand Marnier and orange juice are a perfect mix for the dark chocolate. You should be able to find the orange blossom honey at Savannah Bee Company.

until combined. Soup can be served warm by stirring until thoroughly combined and dividing into 2 bowls, garnishing with orange segments. For room temperature soup, let sit 30 minutes, then stir and divide into bowls and garnish. If you prefer the soup to be cold and a more pudding-like texture, stir, divide into bowls, and chill in refrigerator for at least 2 hours.

TIDBIT

A Special Blossom Indeed

INGREDIENTS: ¼ c. heavy cream ¾ c. whole milk 1 orange, Cara Cara or navel, zested, then segmented 6 oz. 65% dark chocolate, broken into pieces 1Tbsp. orange blossom honey ¼ c. orange juice, freshly squeezed & strained 1 Tsp. Grand Marnier PREPARATION:

In small saucepan over medium heat, bring cream, milk, and orange zest to a boil, then immediately remove pan from burner. Allow zest to steep in milk mixture for 15 minutes off heat. Combine chocolate and honey in a medium glass bowl. Place infused milk back on medium heat and bring to boil. Pour milk through strainer into chocolate-honey mixture, whisking together until chocolate is fully melted and texture is smooth. Gently stir in orange juice and Grand Marnier

The orange blossom, the fragrant bloom of the citrus tree, and Florida’s state flower, is not just an attractive romantic image and popular flower for weddings, it’s a commercially valuable commodity. Essential oils from the flower are used in perfumes, aromatherapy, and natural skin care and cleaning products. Orange flower water is used in desserts and baked goods. Beehives are placed in orange groves during the blooming period to pollinate seeded citrus varieties and create delicious orange blossom honey. Between 1925 and 1953, a train called the “Orange Blossom Special” brought many wealthy vacationers from New York to sunny Florida, adding to the romantic and nostalgic appeal of the flower for which it was named.

to everyone who contributed recipes, especially those who made and shared the soups. We’re looking forward to trying them all out and hope you are too. Raise your spoons and celebrate: Happy Soup-Or-Bowl Every Day!

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SPEAKING UP FOR SURVIVORS by, Leslie Faulkenberry

ur country is in the midst of a cultural shift, in which those who have suffered unjustly from the actions of another are encouraged to speak up. However, there is a segment of the population that fears speaking up: victims of domestic violence. Many still suffer in silence and maintain a fearful status quo because they feel there is no one to hear their voices. All that changes when they contact The Glynn Community Crisis Center.

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“We have served victims of domestic violence and their children since 1983,” Executive Director Dottie Bromley explained. “We offer emergency shelter for women and their children at Amity House. Male survivors of domestic violence are housed off site in a safe and secure location where they are provided the same services as the clients housed at Amity.” The agency supports survivors and their children through the operation of five distinct programs. In addition to the safe

LEFT: Christine Proffitt, owner of Wild and Personal, makes a commitment from her heart each year. RIGHT: Dawn Hart draws from the beauty around her at Ace Garden Center to create a living donation to the Silent Auction.

emergency shelter at Amity House, a 24-hour crisis hotline is available to victims. Special programs for the children of clients offer various age appropriate activities and school enrollment. Housing barriers are managed through two programs: Hope House, a transitional living program, and the Housing Assistance Program, which provides clients with assistance in quickly obtaining safe, permanent housing. Outreach Advocacy offers support for the agency’s non-residential clients, as well as domestic violence prevention education in Glynn and McIntosh counties. Counseling, legal assistance and further supportive activities are available to all clients. “Each program is a key in the transformation of victims to survivors,” Bromley added, “and exemplifies our vision of ‘caring for victims of domestic violence’” A Taste of Glynn, The Glynn Community Crisis Center’s main annual fundraiser, is in its eighteenth year. On April 8, the King and

Prince Beach and Golf Resort will open its doors to the Golden Isles’ finest chefs, caterers and restaurants. Everyone brings their “A” game, offering samples of their best, most creative dishes. Judges award prizes in five main categories, and guests vote on their favorites to select the winner of the People’s Choice honors. The King and Prince Beach and Golf Resort has served as the venue for A Taste of Glynn for the past 15 years. “We didn’t have a signature event to call our own at the time, so we saw it as a great way to contribute to the community and invite local people to enjoy the hotel,” Vice President and General Manager Michael Johnson noted. “It has become iconic for us and we look forward to it every year.” Over the years of enjoying the annual tradition, the evening has taken on more significance for Johnson. Through his church, he has participated in the annual Day of Caring for the

benefit of Amity House, the shelter operated by The Glynn Community Crisis Center. Both of his adult daughters are teachers and have shared many stories of the impact of domestic violence on children. “They can always tell right away when the parents of their students have been fighting at home,” he recalled. “I’m concerned that with the current focus on events in the workplace that nobody is talking about domestic violence. We need to keep that awareness level high.” Along with the memorable bounty of fine food, guests at A Taste of Glynn can also snap up some delectable deals on a wide array of items at the evening’s Silent Auction. Many of the contributors from the local business community have supported the Glynn Community Crisis Center for a number of years. The Bailey Boys, a St. Simons-based manufacturer of exquisite children’s clothing, attracts quite a lot of attention with its annual (continues)

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donation of a simply adorable outfit. To locate the Bailey Boys display at the Silent Auction, just follow the “ooohs” and “aaaahs.” The motivation for donating comes straight from the tender heart of this family-owned company. “Secure and loving families mean a secure and loving community,” Marketing Director Lauren Bailey observed. “That is why Bailey Boys continues to contribute to resources that support our local families.” Dawn Hart, owner of Ace Garden Center and her son, Henry, see her company’s support of A Taste of Glynn as an opportunity to share their success while helping families in the community that are suffering the disruption of domestic violence. “I’ve been privileged to work in this industry that gives pleasure to so many people,” the soft-spoken Hart said, as she glanced around the wonderland of breathtaking, colorful plants and flowers at the Garden Center. “It’s so gratifying to be able to donate things people want to buy and share my profession.” As a woman who built her business based on doing what she loves, she believes the Glynn Community Crisis Center’s follow-through for clients is particularly impressive. “Amity House helps victims get back on their feet,” she noted. “But it doesn’t stop there. They learn how to support themselves and move ahead in life.” Another faithful and generous contributor is Christine Proffitt, owner of Wild and Personal, a women’s boutique located in Redfern Village on St. Simons Island. 44

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Guided by her faith, Portrait-worthy outfits donated she drew strength to A Taste of Glynn by Bailey Boys always attract attention from a similar orgaat the Silent Auction. nization in another city to escape a troubled marriage. The support she received twenty years ago gave her the courage to break away from the abuse. Today, her irrepressible creative spirit has built a thriving business and drives her passionate commitment to support A Taste of Glynn. “This is close to my heart because of personal experiinspires them and reminds them ence. The Glynn Community Crithat they are valued and their sis Center does a really good job,” hopes and dreams can become she shared. Along with her donareality.” tions, Christine Profitt offered a bit of profound encouragement and perspective to victims. “Remember that the universe is a big place,” she smiled. “It can’t be defined by just one person.” The Glynn Community Crisis Center is the answer to victims’ most frequently asked question: “What now?” Without it, the thousands of people who have been helped would have had no place to turn. Building a life by pursuing a cherished dream is a goal that many victims cannot imagine when they first reach out for help, Dottie Bromley pointed out. “Knowing that local business people believe in their recovery and support their efforts means a lot to our clients,” she stated. “The support is more than financial. Knowing that the community cares gives survivors confidence. It

Tickets for A Taste of Glynn are $45 in advance and $60 at the door. They can be purchased online at Eventbrite, and at local businesses which are listed on the website at atasteofglynn.com. To purchase tickets from the Glynn Community Crisis Center, contact the Administrative offices at 912.264.1348. The evening’s festivities begin at 5:00 p.m. and conclude at 8:00 p.m. with the awards ceremony. Free shuttle transportation to The King and Prince from Massengale Park begins at 3:30 p.m. and runs through 8:30 p.m. Sample some of the finest food in the Golden Isles and show your support for Glynn Community Crisis Center, so that the voices who speak up for survivors and against domestic violence can continue to be heard.

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FEBRUARY 20 18

A STITCH e gIN TIME

ometimes a great plan comes together. Sometimes it has to be dismantled, stitched, glued, ironed, painted, adorned and reassembled first. Such is the story of Baby Lakes.

In 2016, local pilot Bill Walker recognized an opportunity to rescue a classic aircraft and give it a new home. As a member of the Board of Directors for the North Carolina Museum of Aviation, he had knowledge of the museum’s collection of vintage planes. One model, a 1960 Oldfield Baby Great Lakes biplane, was in decline, but he recognized its potential right away. As a co-owner of Golden Isles Aviation, the fixed base operator (FBO) at McKinnon St. Simons Island Airport, Walker had the facility, (continues)

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Above and opposite page:

Today, Baby Lakes, resplendent in its new cherry-red paint job and vibrant black and white livery, flies above visitors at the St. Simons Island airport with Barney Oldfield forever in the cockpit.

FEBRUARY 20 18

300 Main Street, Suite 201 • St. Simons Island, Georgia (912) 264-4211 / www.choateandcompany.com

ELEGANT ISLAND LIVING

the skills and the vision to propose a restoration project to his fellow members of local Chapter 905 of the Experimental Aircraft Association. When the group agreed to take the project on, the plane was put on permanent loan from the museum and brought to Walker’s hangar at the island airport. The plan was to repair the damage from the plane’s years of hard use and storage, then hang it from the ceiling in the airport FBO’s beautiful new passenger terminal. The aircraft, which was designed by renowned barnstormer ace Barney Oldfield, is a scaled-down model of a Great Lakes Sports Trainer. It was designed to be a small, fast and agile home-built kit air-

plane, ideal for aerobatic flying. The tube and spruce frame might seem rather insubstantial for an airplane, as it was made of wood strips and thin metal tubes wired together and covered by canvas fabric. However, this method had long been an aircraft manufacturing standard procedure that produced an extremely lightweight, strong plane capable of withstanding the demands of daring airshow maneuvers. The restoration took months of hard, painstaking work by 37 dedicated volunteers. The first step was removing the outer fabric “skin” of the plane to repair damage to the frame. The restorers were delighted to find Oldfield’s signature on the wing’s interior and the

1. The plane was in admittedly rough shape when it arrived in the Golden Isles. 2. The first step was removing the outer fabric “skin” of the plane to repair damage to its frame. 3. Working on the tube and spruce frame required some uncomfortable contact with the floor of the hangar, as Joe Jurskis realized. Gary Livesey managed this step from topside. 4. Ed Strickland and Bob Schreiber show Joe McDonough and project manager Steve Gray the technique of ironing the fabric to activate a glue layer that would shrink the fabric to tightly cover the frame. 5. A carefully applied coat of sealant was brushed over each seam. Attention to detail will pay off by creating a smooth layer for the multiple layers of primer and paint later. 6. Tom McConnell began the tedious process of applying layers upon layers of specialized coatings.

serial number 2 on the registration plate which meant it was the second of its kind ever built. The wings, propellers and other external parts were removed at this stage. The next phase of the challenge for the team was replacing the fabric skin. The multi-step procedure called for precise measuring and fitting the material for each part of the aircraft. A modern Poly Fiber material that looks like the original cotton and linen canvas fabric was used to fashion the strong outer covering of the plane. Bob Schreiber and Ed Strickland taught the other 35 volunteers on the project how to ribstitch the seams of the Poly Fiber pieces, painstakingly sewing the material onto the frame with precise, uniform stitches. A thin, strong (continues)

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512 Ocean Boulevard St. Simons Island, GA 31522 912.634.9977 www.mulletbayrestaurant.com Live Music on the Deck

7. Paint scheme designer Gary Livesey shared his plans with the group and undertook the nerve-wracking process of applying the final decals to the glassy-smooth wings and fuselage of the restored plane. 8. The restored aircraft was escorted to its new location at the Golden Isles Aviation terminal. The wings were permanently attached, the propeller was replaced, and a soft-sculpture “Barney” was reverently placed in the pilot’s seat. 9. From left, restoration volunteers Gary Livesey, Rod Foutch, Steve Gray, Bill Walker, Ralph Bennett, Phillip Beeson and Tom McConnell gathered for a brief celebration before moving Baby Lakes to the terminal

tape was then ironed over all of the seams to secure and hide them. Precise heat and pressure was required to avoid the tape buckling and ruining the seam. After that, layers of specialized coatings were applied: three applications of clear penetrating sealer strengthened the fabric exterior, followed by three coats of ultraviolet light blocking silver coating. Once the coatings cured, 50

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the plane parts were ready for the paint booth! Fourteen coats of high-gloss red paint were applied before Baby Lakes was ready for its final embellishments. Decals were painstakingly applied and Baby Lakes was successfully assembled – and then disassembled one last time for the final move to her new home at the Golden Isles Aviation terminal, where her wings were permanently attached, her

propeller was replaced, and a soft-sculpture “Barney” was reverently placed in the pilot’s seat. Today, the biplane, resplendent in its new cherry-red paint job and vibrant black and white livery, flies above visitors at the St. Simons Island airport with Barney Oldfield forever in the cockpit. The lobby is open to the public, and is a must-see for anyone who admires beautiful airplanes.

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FEBRUARY 20 18

Anne Frisbie

hen you’re suddenly a single mom living in a rural county without health insurance, it’s not just worrisome, it can be hazardous to your health. That’s what Anne Frisbie of Ludowici discovered when she found herself divorced and without medical benefits. Frisbie was at risk for breast cancer, but mammograms were out of reach on her special education para pro salary. “Before the divorce, I’d scheduled annual mammograms because my mother is a breast cancer survivor. Also, a doctor once found knots under my arm and advised me to get regular mammograms,” says Frisbie. 52

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Alive, Happy and Well

Unfortunately, with her limited income, Frisbie delayed her annual screening. Then one day, she remembered the Wellness on Wheels mobile health vehicle she’d seen at a local shopping center. When she contacted the Long County Health Department, nurse Kathy Rowell told her about the Southeast Georgia Health System Mammograms in Motion program, a collaboration with local physicians, community health centers and county health departments. Funded primarily by a generous grant from the Coastal Georgia Affiliate of Susan G. Komen®, with additional funding provided by the Southeast Georgia Health System Foundation, Mammograms In Motion offers breast

health care and education for uninsured and low income individuals living in Brantley, Camden, Glynn, Long and McIntosh counties. “After learning about Mammograms in Motion, I decided that my Christmas present to myself would be a mammogram every December,” Frisbie said. However, as often happens, life got in the way and by July 2016, Frisbie was seven months late for her screening. While visiting family, her brother-in-law, a massage therapist, gave Frisbie a massage to alleviate pain from her scoliosis. The next morning, a large lump appeared on her breast. “I thought it couldn’t be serious because it came up (continues)

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and nurse Kathy Rowell her “guardian angels.” Rawls also connected Frisbie to resources to help cover her medical expenses. With a treatment plan in place, Rentz scheduled surgery for October 6. Unfortunately, Mother Nature had other plans. “I was on the gurney, being taken in for surgery when the charge nurse said Glynn County was evacuating for Hurricane Matthew,” Frisbie explains. In the storm’s aftermath, Rentz offered reassurance. “He knew my family had flown in from out of town to help me. He said that even if I was the only patient scheduled for surgery after the hospital reopened, he would be there. And he kept his promise.”

ABOVE: Mammograms in Motion vehicle. BELOW: Karen Crosby, R.N., BSN, breast care navigator, Breast Care

Center; Anne Frisbie and Bruce G. Tripp, M.D., board-certified radiation oncologist, Cancer Care Centers.

overnight. I thought breast cancer lumps were small. This looked like a cyst,” Frisbie said. Upon returning home, Frisbie contacted Rowell at the health department only to learn that the WOW mobile had been in Long County the day before. Rowell referred her to Southeast Georgia Health System for a mammogram and ultrasound, which found not one, but three lumps. A biopsy revealed two were benign, but the third lump was stage 2 cancer. Frisbie was referred to T. Wayne Rentz Jr., M.D., a board-certified surgeon with Southeast Georgia Physician Associates-Brunswick General Surgery, a strategic affiliate of the Health System, and he recommended a partial mastectomy, removal of some lymph nodes and radiation. Though stunned, Frisbie didn’t miss a beat. “I told him, ‘You’ve got to fix me. I don’t have time to die; I’m a single mother with three children.’” By late September, the clock was ticking on Frisbie’s life. Rentz quickly mobilized a cancer care team: board-certified medical oncologist Duane P. Moores, M.D., Ph.D., Southeast Georgia Physician Associates-Hematology & 54

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Oncology, a strategic affiliate of the Health System, board-certified radiation oncologist Bruce G. Tripp, M.D., Karen Crosby, R.N., BSN, breast care navigator and Paige Miller, patient care assistant, Southeast Georgia Physician Associates-Brunswick General Surgery, also an affiliate of the Health System. “From the moment I met them, I felt safe. They are one of the best teams I’ve ever seen in action,” Frisbie says. She considers her cancer care team

After the surgery, Frisbie finally received some good news. Rentz had removed all the cancer, and her lymph node results came back negative. “When I heard that, I cried for the first time,” Frisbie says. However, she faced a new challenge. After examining Frisbie’s tumor, Moores recommended three months of chemotherapy. “He wanted to take every precaution to prevent the cancer from returning. Ultimately, though, he said it was my decision,” Frisbie explains. She reluctantly agreed, but chemotherapy and radiation were daunting. “My last treatment was on St. Patrick’s Day. My nurses joked that it was my lucky day, since I’m from Ireland,” Frisbie says. One thing she considers truly lucky is the care she received. “I’ve never been in a better hospital in my life. I never left there feeling scared,” she says. With one of the most challenging times of her life behind her, Frisbie has moved on with her life. Last summer, she visited her mother in Ireland to show her, “I’m alive, happy and well!”

Southeast Georgia Health System is a not-for-profit health system comprised of two acute care hospitals, two long term care facilities, three immediate care centers, five family medicine centers and numerous employed physician practices. The Health System is part of Coastal Community Health, a regional affiliation between Baptist Health, Flagler Hospital and Southeast Georgia Health System. In 2017, the Health System’s Brunswick and Camden Campus hospitals were recognized in Georgia Trend magazine as “Top Georgia Hospital” in the medium-sized and small-sized categories, respectively. For more information, call 855.ASK.SGHS (855.275.7447) or visit sghs.org.

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FEBRUARY 20 18

The Romance of Relief b y C a s e y V. H a r r i s , C h o a t e & C o m p a n y , P. C .

could use this space to tell you that making an appointment to have an estate plan drafted is a great idea for a Valentine’s Day gift. I could tell you about what a wonderful gift it is to your family to name testamentary guardians for your children and create trusts for management of your assets if the unthinkable happens and you and your spouse pass away. I could tell you that having an Advance Directive for Healthcare is the present of peace of mind to those who would otherwise be in the position of guessing what your end-of-life care wishes are when you are unconscious and

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dying. I could tell you that signing a Power of Attorney that gives your spouse the ability to handle your financial affairs if you are incapacitated is more valuable than any box of chocolates you could send. Although these things are all true, I would be ignoring an important reality: they are grim. You do not want to talk about your thoughts on life support on Valentine’s Day. Do not give an estate planning appointment as a “gift” to your spouse, do not spin it as a special treat. Have a nice dinner or take a romantic getaway instead.

But at some point, you do need to talk about what will happen when you are gone, and what you want to have happen if you are dying and cannot communicate your wishes to your doctors. These are unpleasant conversations, but they are important ones, and you owe it to yourself and your family to have them. Most couples with minor children know that if they were both to pass away without a will, under Georgia law, their children would inherit their assets. However, many are unaware that a court will have to appoint a conservator (property guardian) to manage that property,

who will be required to post a bond and regularly report to the court about the property. Even if the parents have a will, if they leave their estate to their children outright instead of passing it to a trust, a conservator will have to be appointed (though if a testamentary conservator is nominated in the will, the conservator may not have to post a bond). Without a will, a court will also have to appoint a testamentary guardian to have custody over the minor children. This is unfortunately where, absent instructions in a will, bereaved family members may compete for custody of the children in court. Family members are often well-meaning in wanting to care for the deceased’s children, but competing petitions for guardianship usually result in damaged relationships, great expense, and more family heartache. The solution for many couples with minor children is a simple one: a will with a testamentary trust. The will can leave everything to the spouse, but in the event that both spouses pass, it names a testamentary guardian for the minor children, and leaves instructions for the creation of a trust that will hold the assets for the children. A trustee is named and given directions as to how the assets should be managed for the children. The parents can create a “pot” trust where each child receives whatever he or she needs, regardless of the percentage of the assets that amount ends up being. Alternatively, the trust can be divided into equal shares

for each child. There are usually termination instructions, so that when the children reach a certain age, they receive their share of the remaining property outright, free of trust. Parents can use any age they like for the outright distribution: 18, 25, 35, etc. If the children are older than the outright distribution age when the parents die, there is no trust and the assets go straight to the children as provided in the will. Many young couples balk at the word “trust,” envisioning twoinch-thick stacks of paper. Perhaps they were sent copies of their parents’ estate plans, and felt overwhelmed by the size of the trust documents. These were likely inter vivos (or “living”) trusts, often used for tax planning purposes as well as anticipating management of assets in the event of long-term disability or incapacity. These trust documents are more involved because they provide the trust creator the ability to put assets in the trust immediately, during the creator’s life, and the trust may provide for stark changes in use of the property once the trust creator passes away. These trusts are most often created by well-off older parents with grown children, and can also be used to keep children’s inherited assets separate from their marital assets.

Unlike inter vivos trusts, which arise from separate documents, a testamentary trust is simply one that is laid out entirely in the will itself and arises only upon death. It has the immense benefits of removing the need for a court-appointed conservator (as the trustee manages the assets), as well as providing standards that govern how the trustee distributes the assets. I tell many of my clients that estate planning is like pulling off a Band-Aid: the anticipation is much worse than the actual deed. Once you pull the trigger and make an appointment with an attorney, you will have these conversations, whether at home prior to or after your meeting, or at the meeting itself. The attorney will ask these questions. You will come up with answers before drafts are drawn up. And then? Relief. It is done. You have a piece of paper that is so much more than a piece of paper: you have a plan. You have communicated to your loved ones your wishes, removing doubts and providing guidance, even if you become incapacitated or pass away. You should make an appointment to meet with an estate planning attorney sooner rather than later – just not on February 14.

CASEY V. HARRIS, ESQ. is the Senior

Associate at Choate & Company, P.C.,

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ISLAND IMPRESSIONS BY FR. TOM PURDY, RECTOR OF CHRIST CHURCH

The Sweet Smells of Life

anuary’s rare ice storm got me thinking about scents and aromas. Not because of the smell of ice, although storms do often have distinct smells. Snow, like rain, can have a distinct scent, but that’s not what triggered my wondering. Instead, it was the rare occurrence of a snow day itself, or, in our case, an ice day. Growing up in Pennsylvania, snow days were a winter reality. The school year always built “snow days” into the calendar for making up days missed due to bad winter weather. We never knew exactly when the last day of school would be until the spring and the threat of snow was over. Maybe we need hurricane days around here, given our experience these past two years. So, snow days bring back memories. As a child it was exciting to listen to the radio to hear your school was closing; there were no robotic calls from schools back then. We had certain snow day traditions. My mother made hot chocolate

for us to enjoy when we came in from shoveling snow; there were no snow blowers at home – not until my brother and I were both out of the house. Oddly, one appeared in my parents’ garage that first winter after I moved out. The other tradition was that my mother made a stew in the crock pot and baked fresh bread to go with it. We rarely had fresh baked bread apart from snow days. (My mother was a working mom – who had time to bake bread?) So snow days, for me, included the aroma of hot cocoa, stewing beef, and fresh bread. My January ice day didn’t have those smells, mainly because it came with a power outage. But I remembered, nonetheless, as though I could still smell it in my mind. Science tells us that I probably could smell those things in my mind. Our sense of smell, while often overlooked, can create some of the strongest connections to memories of anything we experience. Almost all of us can point to scents that trigger strong emotional responses, most of them positive. One reason some people still prefer fresh-cut Christmas trees is because of the aroma, which brings back the positive emotional connection with Christmases past. I also have a thing for pot roast because of Sunday dinners at my grandparent’s house. Once a month my grandmother would put a roast on before she left for church and by the time we all got to her house the smell would overwhelm us when we walked in the door. For my wife, the scent of Clorox reminds her of her grandmother, whose hands smelled like it from frequent cleaning. The smell of motor oil reminds her of her father, who has a diesel garage in Maryland. I even add manure to the list of positive smells, because growing up in farm country, it was always paired

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with spring, and warming temperatures. I wonder why Yankee Candle doesn’t make a manure scented candle? Most of us realize these connections with aromas when we encounter them. I think that smell is one of the reasons we like to cook foods that our mothers and grandmothers cooked. It’s not just the taste, but the way the smells permeate our homes and fill us in ways that nothing else can. And, of course, there are negative connotations that come with scents too. The smell of certain foods that assailed us during a stomach flu or a pregnancy can take a lifetime to dissipate. One woman I know had her wedding flowers in her home, ready for the next day’s ceremony, which never came. Her fiancé broke the engagement at the rehearsal. The scent of those flowers, which overwhelmed her home, still makes her sad decades later. In my role as a priest I’ve also learned how powerful scent can be. Easter lilies transport people, for example. We use incense at our Wednesday night service. Incense is a way to engage our sense of smell in worship the way we engage our other senses. Once our brains imprint the scent of incense with transformative worship, we find that it helps us connect with God again and again. I fear that we take scent and smells for granted far too often. Perhaps we might identify smells that transport us and find ways to use them here and there to pick us up or remember a loved one. Maybe it’s a candle that we only burn a few times a year. Maybe it’s the old recipe to pick us up after a rough patch. Whatever they are, don’t take them for granted. When you find one, savor it, and give thanks.

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C & E RESTORATION NOW OFFERS DUCT CLEANING Most people don’t think about the buildup that can grow inside a home’s duct work. C & E Restoration, Cleaning and Power Washing, is now offering services to clean your duct system from debris and build up. They can fog the system to sanitize it from pollutants and mildew, and will also clean and sanitize your evaporator coil and blower wheel. This can improve your air quality and may also help prolong the lifespan of your unit. They also specialize in cleaning dryer vent ducts. The number one cause of home fires in the U.S. is clogged dryer vent ducts. Cleaning the

dryer vent is a good maintenance item to add to your annual spring cleaning list. C & E is certified in mold, fire, water, storm and smoke damage, and environmental services. Call for an estimate today! 912.246.5450. 128 Owens Lane, Brunswick, and on Facebook.

WARD RECEIVES PROMOTION United Community Bank is pleased to announce Greer Ward has been promoted to Regional Banking Manager in the Coastal Georgia region. Her new role will include a variety of responsibilities related to human resources and employee relations and training. “Greer has proven to be an integral part to the success of our bank in the Golden Isles,” said Mason Waters, Coastal

Georgia regional president of United Community Bank. “With her dedication to this bank, her teammates and our customers, she keeps us all on track. I am pleased to see her have the opportunity to serve United in this expanded capacity.” Ward has been with United for more than 12 years, having served as CEO and Executive Assistant for Mason Waters since 2014, and as VP, Marketing Director and Business Banker prior to that. She previously worked as a Community Income Manager with the American Cancer Society, and is actively involved with the BGI Chamber of Commerce and Keep Golden Isles Beautiful. ucbi.com.

JONES NAMED PRINCIPAL Jeff Jones, who has served as an Edward Jones financial advisor in Brunswick the past 17 years, has been named a principal with the firm’s holding company, The Jones Financial Companies, LLLP. He was one of 59 individuals chosen from more than 43,000 associates across the US and Canada to join the firm’s 384 principals. Jones will remain in Brunswick, and continue to serve local investors. He will now additionally serve as an Edward Jones regional leader, providing leadership and guidance to 71 branch teams located in southern Georgia. Edward Jones, a Fortune 500 company headquartered in St. Louis, pro-

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KGIB COMMUNITY JUBILEE A fun and easy way to make a big difference in our community is to come out for a night of groovy music, good food and fun for a great cause at The TreeBar at Bennie’s Red Barn on Sunday, February 11th. The annual “Community Jubilee” benefiting Keep Golden Isles Beautiful is set to take place from 5:00-8:00 p.m., and it’s fun for all ages, including all-you-can-eat Southern BBQ, along with the traditional sides and sweet tea, live music by Backbeat Boulevard, an exciting up-

BIG ADDITION TO THE BRIDGE RUN The Southeast Georgia Health System Foundation Bridge Run is a signature event for the Health System and the Golden Isles. Certified by the U.S. Track and Field Association as the toughest 5K in Georgia, 5K runners start on the southbound side of the 7,780 foot long Sidney Lanier Bridge, crossing over and back. This year, the race takes place on Saturday, February 17th, and the Foundation is excited to add a Half Marathon. Runners will run the 5K course, and then Toys Puzzles Wedding Gifts Baby Gifts Wreaths Candles Frames Jewelry Totes Stationery 62

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cycled art silent auction, big ticket live auction, a 50/50 raffle and a cash bar. Tickets are $20 and are available at Pane in the Glass on St. Simons, Keep Golden Isles Beautiful downtown Brunswick offices, from KGIB board members, and at the door. Raised funds support Keep Golden Isles Beautiful local efforts, projects and initiatives. For more information or to purchase tickets, contact Keep Golden Isles Beautiful at info.kbgib@gmail.com or 912.279.1490. continue through Brunswick with its waterfront views, turnof-the-century homes, and landmarks like Lover’s Oak and Mary Ross Waterfront Park. There’s also a fun walk and a family-friendly festival featuring community vendors, food and drink, entertainment, and children’s activities. Proceeds benefit the Health System’s cancer care programs. Start times begin at 7:00 a.m. Pasta party and race packet pickup February 16. For more information and to register, visit the-bridge-run.org or active.com. 40 YEARS SUPER STRONG The Annual Super Dolphin Day Race is scheduled to take place in the Village on St. Simons Island Saturday, February 24th. St. Simons Elementary & Oglethorpe Point Elementary Schools PTA SDDR chairs Brandi Scott and Laura Roberts have been busy planning since the school year began. “This year marks the 40th Anniversary of the fundraiser; which makes it even

more special and exciting for our community!” says SSE Chair Brandi Scott. This year, Friday night’s Pasta Party will be held in the St. Simons Casino Building from 5pm-8pm. Race participants can come pick up their packets, check out silent auction items and eat in or carry out pasta dinners provided by Pasta Party Sponsor Halyards Catering. The one-mile fun run, 5K and 10K races attract an average of 1000 plus participants and spectators, and the event is one of the largest fundraisers for the schools. For more information, visit superdolphinday.com, and follow on Facebook, Instagram and Twitter.

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PARTY-GOERS BRAVED A COLD, RAINY NIGHT TO COME OUT AND RING IN THE NEW YEAR AT THE TREE BAR AT BENNIE’S RED BARN. BACK ALLEY CADILLAC HAD THE CROWD DANCING. BALLOONS, PARTY FAVORS, A BUFFET OF THE TRADITIONAL SOUTHERN NEW YEAR’S DAY FOODS, INCLUDING CORNBREAD, GREENS, AND BLACK-EYED PEAS, ADDED TO THE FESTIVE ATMOSPHERE AND PROMISED A GOOD START TO 2018. 64

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NEW YEAR’S DAY 2018 WAS SOMETHING SPECIAL ON ST. SIMONS ISLAND FOR BULLDAWG FANS! THE UGA FAITHFUL WERE OUT WATCHING THE ROSE BOWL IN VARIOUS VENUES. FANS KEPT THEIR SPIRITS UP ALL THE WAY THROUGH THE SECOND OVERTIME TO CELEBRATE THE DAWGS’ BIG WIN OVER THE OKLAHOMA SOONERS. Of course, we found some Bama fans watching too, eagerly awaiting the outcome

which could – and actually did – lead to a National Championship match-up between coaches Saban and Smart. 66

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IT WAS A NIGHT OF PURE DELICIOUSNESS AT GEORGIA SEA GRILL’S CHRISTMAS WINE DINNER. Chef Tim Lensch and wine guru Brian Henderson put together a fantastic menu of seasonal dishes perfectly paired with top-notch wines from different regions. These dinners are always spectacular, with pleasant fellowship, always interesting wine education and fine culinary craftsmanship. Keep an eye out for the next one and plan to attend! 1. James and Jennifer Heller. 2. Ron and Ann Fleury. 3. Judy and Tom Smith. 4. Lauret and David Lawrence. 5. Landon Moorhead, Chef Tim Lensch, Lindsey Wolfe. 6. Jerry Barnes, Joyce Kitchen, Candyce Cavanaugh, Tim Sitz. 7. Elizabeth LeSueur, Stan Kyker. 8. Mark North, Annaliese and Steve Maddox. 9. Don and Susan Myers. 10. Jim and Pauline Harper. 11. Leslie and Mac Carlton. 12. Daniel Silva, Tanera Alves, sommelier Brian Henderson. 13. Kathy and Pete Deina, Cathy Miller, Chuck and Linda Diefenderfer. 14. Joy Jones, Sylvia Martin. 68

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THE 2017 FELLOWSHIP OF CHRISTIAN ATHLETES TURKEY CLASSIC GOLF TOURNAMENT RECENTLY TOOK PLACE AT THE BRUNSWICK COUNTRY CLUB. It was a beautiful day to play golf, be with family and friends, and share fellowship on the links (Photos by Golden Isles Photography). 1. Wright Gazaway, Brett Nobles, Kolton Houston, Kenny Hinson. 2. Tim Harden, Bob Fuller, David O’Quinn. 3. Mike Covington, Mike Birdsong, Matt Birdsong, Tye Pipkin. 4. Closest to the Pin winners: Stephen Thompson, Tim Harden, Heard Galis. 5. First Place winning team: Steve Holt, Buddy Jones, Heard Galis, John McKenzie. 6. Steve Roberts, Mark Landon, Gene Chow, Brannan Dennard. 7. Alan Dyer, Kyle Allen, Mike Zito, Robbie Robinson. 8. Dave Mock, Brad Miller, Rick Morris. 9. Kevin Weiss, Bill Barrow, Jeff Seymour, Jeff Ward. 10. Don O’Quinn, Bill Keim, Gene Hoaster, Bill Jones. 11. J.R. Wright, Bill Barrow, Nick Doster. 12. Tommy Stroud, Tommy Stroud, Jr., J.R. Wright, Edwin Fendig. 70

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SSI ARCHIVES

Julia Armstrong: A Link to Traditional Sea Island Songs

s we celebrate Black History Month this February, we reflect on one of the nation’s landmark collections of African American songs and the St. Simons Island native who inspired the publication – Julia Proctor Armstrong.

Gullah-Geechee songs, handed down from the enslaved workers of Coastal Georgia’s 19th century cotton and rice plantations. Inspired by the music, and with Armstrong’s help, Parrish identified, collected and researched these songs over the next twenty-five years, culminating in the publication of Slave Songs.

Slave Songs of the Georgia Sea Islands, compiled by Lydia Parrish, was published in 1942. Parrish was a resident of New Hampshire and the wife of noted artist Maxfield Parrish. Around 1910, to escape the cold weather, Parrish began spending winters on St. Simons, where she met Julia Armstrong. While working as the Parrish’s cook, Armstrong introduced Parrish to singers of traditional

Julia Armstrong’s contribution to the preservation of traditional songs was also recognized by renowned African American linguist Lorenzo Dow Turner. He recorded her performance of a song with African roots during his trip to Coastal Georgia in the 1930s. A pioneering linguist, Dr. Turner traced and documented the African sources of the Gullah-Geechee language and songs.

This month’s image of Julia Armstrong is from a hand-colored glass lantern slide in the Society’s Margaret Davis Cate Collection. Also shown is the original dust jacket of Slave Songs, which features a photograph of Liverpool Hazzard, who began life as a slave on the Butler Island Plantation near Darien.

Our monthly images on this page are from the vast archives of the Coastal Georgia Historical Society. The Society’s mission includes the “administration, restoration and maintenance of historic facilities and resources … preserved as a living part of the historical and cultural foundations of our coastal community.” Society facilities include the St. Simons Lighthouse and Museum, the A.W. Jones Heritage Center, and the Maritime Center (formerly the U.S. Coast Guard Station). To learn more about the Society, its diverse programs, and the benefits of Society membership, please call (912) 638.4666, or visit www.saintsimonslighthouse.org.

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Elegant Island Living February 2018

Articles inside

SSI Archives

The Romance of Relief

What’s Happening

A Stitch in Time

The Sweet Smell of Life

It’s Soup-or-Bowl Season

Speaking Up for Survivors