JULY|AUGUST 2022 • ISSUE 8 • COMPLIMENTARY
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SOUTHERN WOMAN
Hey Y’all! As I sit here enjoying a slightly cooler and less humid summer day, I find myself reflecting upon the year thus far. I have noticed a lot of folks are going back to the days of planting and harvesting. What’s not to love about a good ol’ southern cooked meal with everything picked straight from the garden. I love to see families spending more time together. It makes the days seem longer and making memories is always such a blessing.
to see in e v o l u o y d l u o What w zine? a g a M n a m o W Southern laces, p the people, ll a s u d n e S : you love to and things ail.com nmag@gm a m o w n r e south st end up It might ju issue! in our next
We hope you enjoy all the delicious recipes for good eats and treats! We would love to hear from you our readers about what you’re loving, stories from yesteryear, and whom you feel should be our next Southern Lady! We have so many wonderful things coming and can’t wait to share them with y’all! Enjoy the rest of your summer and see you this fall!
Be Blessed,
Melanie Denney-Haas Publisher, Owner
TABLE OF CONTENTS
In This Issue
Beauty & Style
2 REFLECTIONS A Moment of Pause
38 SOUTHERN STYLE Fashion with So Sarah Hunt
4 PUBLISHER’S LETTER from Melanie Denney-Haas 8 CONVERSATION COVER Cover Shoot Discussion
Food & Table 42 SUMMER EATS and Sweet Treats
Features
56 SUMMER COCKTAILS Cool Off with Cocktails
10 A LOVE FOR LAVENDER Everyday Uses
Health & Wellness
14 MELAINE WILLIAMS Creating Miracle Moments for Single Parents 32 KEMIE NIX Changing Young Lives One Book at a Time 62 STUCKEY'S Refueling the Family Business
Arts & Culture 18 FERNANDINA BEACH Fabulous Weekend Getaway
26 THE I-58 MISSION Meeting Physical Needs & Sharing the Love of Christ
66 SUPERFOODS Supersize your Summer
Home & Garden 68 HOME GROWN The Farmhouse at Serenbe
72 COTTAGE GARDEN Sowing Seeds and Spreading Joy 76 I'TS A PORCH THING Summer Styling for your Porch
28 WITH LOVE FROM AFRICA Safari in South Africa July/August 2022
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SOUTHERN Publisher Melanie Denney Haas melanie.southernwoman@gmail.com Creative Director Mandy Inman mandy.southernwoman@gmail.com
Southern Woman is a magazine for and about women living in the South. We want to invite you in and make you our family, one glass of sweet tea at a time. Make sure to join us on the web and on social media we have so much to share with you!
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Editorial Contributors Bonnie Helander, Michelle Denney, Holly Cellini, Annie Singh-Quern, Brandy Drusch, Deena Attia Cover Photography Davel Photography For inquiries, to be added to our distribution list, or to advertise, please email mandy.southernwoman@gmail.com
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"Happiness radiates like the fragrance from a flower and draws all good things towards you." -Maharishi Mahesh Yogi
July/August 2022
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Lavender sachets can be used in a variety of ways, such as: In your drawer or closet to keep your clothes smelling fresh. As a natural alternative to mothballs, which contain harmful chemicals, when storing clothes. When you travel to use both in your suitcase and your hotel room! Under your pillow to help you relax at bedtime. Like a stress ball — squeeze to release more scent and pent up frustration. In your car, instead of using chemical air fresheners.
Making lavender oil requires simple ingredients: 1.5 cups olive oil 7 Vitamin E oil capsules 1.5 to 2 cups lavender buds or flowers Heat the olive until it bubbles at pot edges. Add lavender and simmer for 30 minutes. Cool to room temperature, and strain twice—once through a metal strainer and the second time through a coffee filter. Pierce the Vitamin E capsules, squeeze the oil into the lavender oil and stir. Store in airtight glass jar. Use this lavender oil in your bath, as a skin moisturizer, cologne or dry hair oil treatment.
Lavender uses for pets include treating a collar or bandana with lavender oil to help keep fleas away. Or slip a dried lavender sachet into your pet’s bed to keep fleas out. July/August 2022 11
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This recipe makes 1 loaf pan or 3 small (3 1/2" x 6" pans) INGREDIENTS 3/4 cup milk 1 Tbsp. fresh lavender, finely chopped (or 3-4 tsp dried) 6 Tbsp. butter, softened 1 cup white sugar 1 tsp. lemon zest 2 eggs 1/4 cup Greek yogurt, or plain or vanilla 1/2 tsp. vanilla extract 2 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt Glaze 2/3 cup sifted powdered sugar 3 tsp. lemon juice 1/2 tsp. vanilla extract INSTRUCTIONS Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans). Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly. With a hand mixer, in a medium mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs and lemon zest until the mixture is light and fluffy; add in Greek yogurt, and vanilla. 1 cup of water 1 teaspoon loose leaf Lavender tea A kettle/ saucepan INSTRUCTIONS Begin by boiling 1 cup's worth of water in your kettle or deep vessel. In the meantime, add 1 teaspoon of Lavender tea leaves to your teapot and keep that ready to go. Once the water has come to a boil, add that to your teapot Let the leaves infuse for about 10 minutes. Although when using true tea (Black, Oolong, Green etc), one must reduce steeping time to avoid bitterness, when it comes to Herbal teas you don’t really run that risk at all. So steep for up to 15 minutes and you’re still okay. Use an internal/external strainer and strain your liquid into your teacup of choice.
In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended. Pour the batter into the prepared pan(s). Bake for 45-50 minutes (loaf pan). For the 3 small pans, bake for 30 minutes. To prepare glaze, combine powdered sugar, lemon juice and vanilla. Poke holes with a fork into each loaf (about 6-8 times per loaf). Spread glaze over hot cake. Cool in pan 20 minutes on a wire rack; remove each loaf from the pan. Cool completely on wire rack.
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Melaine Williams
CREATING MIRACLE MOMENTS FOR SINGLE PARENTS
Story by Bonnie Helander Professional photos by Davel Photography
Fayetteville resident, Melaine Williams, can recall, even at the age of five, how her family’s life changed dramatically after her father died in a tragic boating accident. Her mother, Gertrude, suddenly a single parent teaching elementary school in Charleston, had to struggle on her teacher’s salary to make ends meet and support Melaine and her brother, Billy. To try to keep pace with financial obligations, Gertrude took a second teaching job, working with home bound students after the regular school day was completed. Yet, there were still times when payments were late and the utilities were turned off. Melaine remembers hearing her mom on the phone pleading with a debt collector to not repossess the family car. During those years, Melaine often chose not to tell her mom when her shoes had holes in them or she needed new clothes. Before Melaine’s high school graduation, her mom wanted to buy her a new outfit for the ceremony, but Melaine insisted she wear a dress she already had. It was a stressful time, and Gertrude is convinced that she could not have made it through without the faithfulness of God.
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To help earn money for college, Melaine, at the age of 17 and with her mother’s permission, joined the National Guard. Melaine was accepted as a student at the University of South Carolina, and her grandmother generously agreed to help pay for her college education (a big answer to prayer). She graduated with a B.A. in Political Science, where she was a stand-out student with an impressive list of accomplishments, including Dean’s List and Homecoming Queen. As a member of the ROTC Gamecock Battalion, she received her commission as 2nd Lieutenant to serve in the South Carolina National Guard. After graduation, Melaine started the National Guard’s officer basic course. During an airborne physical, a tumor was discovered, and she learned she had non-Hodgkin’s lymphoma. Since she was on active duty, the military paid for her care, and after her successful treatment, she started the training course again, where she met her future husband, Rodney Williams. She and Rodney have three grown daughters. Melaine returned to the University Of South Carolina School Of Law and received her J.D. in 1992. She worked as a trial attorney for the Department of Justice until 2002 when she moved to Atlanta to accept a position as an Assistant U.S. Attorney. After serving in the National Guard for 34 years, Melaine retired in 2018 as Colonel with the District of Columbia National Guard where she holds the distinction of being the first AfricanAmerican female Judge Advocate General to hold the rank of Colonel in the District of Columbia National Guard! Through the years and her many successes, Melaine still remembered the stresses and strains her mom suffered as a single parent provider, and she vowed to start a non-profit to help other struggling single parents. After her daughters got older, Melaine decided the time was right. She is the founder and CEO of aParent Miracles Foundation (aPMF) which opened its doors in 2017.
aPMF is a 501(c)(3) non-profit based in Atlanta that provides financial assistance to single parents with children, from infant through college age, that are screened and recommended by partnership agencies. The foundation’s impressive list of partnership agencies include the YWCA, Univision Affiliates in Kansas City and Minneapolis, Future MVPs (a high school football safety program), the military, universities, churches, and medical institutions, with support from the NFL Players Association Former Players, Atlanta Chapter. Usually financial help is between $50 - $500. Single parents may be divorced, widowed or in a season of singleness – with a spouse deployed in the military or incarcerated. aPMF is guided by faith based core values and does not discriminate by race, color, gender, sex, or religious beliefs. Melaine’s eyes light up when she talks about the foundation’s “Miracle Moments” – the presentation of a basic necessity or financial help to their clients. The Miracle Moment is tailored to the needs of the family. For example one presentation to a single mom helped cover unpaid leave she had to take from her job, tutoring services for SAT preparation for her son and a food gift card to help her son celebrate his birthday. An NFL player known to the foundation even gave the son a call on his birthday. In another presentation, a single mom was given the funds she needed just in time to travel to receive a new kidney!
According to Melaine, “We believe we can help single working custodial parents achieve their aspirations as a family…one miracle at a time. For a single custodial parent under the constant strain of caring for the financial, physical, and emotional needs of their children, a small, unexpected and meaningful act of kindness is really a small miracle and can go a very long way!” July/August 2022 15
According to Melaine, “It makes me excited to give. I love giving. As the Bible says, ‘it is better to give than to receive.’ I get so much more joy out of giving and helping to make a positive change in the lives of single parents and their children. I can’t wait to see the excitement on their faces.” In 2020, in recognition of their work, the aParent Miracles Foundation received the Rising In Community Excellence (R.I.C.E.) Award for the nonprofit of the year in Atlanta! On November 4-6, the foundation is sponsoring its flagship fundraiser, “Beauty and the Beach” (BATB), near Miami, in Hollywood, Florida. BATB is a girlfriends’ weekend getaway designed to empower the everyday woman. aPMF is always looking for more agencies to partner with, and individual and corporate donors to help expand their outreach to struggling single, working, custodial parents. For more information on BATB or aParent Miracles Foundation, go to :
aparentmiracles.org
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u o y e k i l t Ever fel t r o h s a d neede a h t i w e p a esc a o t d n e i r good f ? h c a e b y n sun
for? ou waiting y e r a t a h So, w
Beauty and the Beach (BATB) Weekend is our annual aParent Miracles Foundation flagship event created exclusively as an opportunity for professional, enterprising women who—due to their obligations at work and home— haven’t carved out the quality ‘me’ time we all need to endure. That is why BATB was created. Established on the premise of encouraging beauty inside and out, Beauty and the Beach is an all-inclusive girlfriend’s getaway designed to provide opportunities for attendees to have transformational experiences through workshops, much needed down-time, relaxation, and fun— alongside their ‘bestie.’ Brief but informative workshop sessions offer helpful strategies and tips for feeling beautiful, looking beautiful, being empowered and learning more about yourself. And, of course, there is lots of time for relaxing, laughing, shopping and much more. Our ladies can also purchase a VIP package that includes a dream photo shoot with a celebrity photographer with fashion makeovers and shameless pampering.
Register now, space is limited! Treat yourself and bring your closest friend for 3 days of fun and rejuvenation with opportunities to explore various ways to tap into the strength, beauty and power inside you. For more information and to register visit:
FROLIC IN
FERNANDINA BEACH BY ANNIE SINGH-QUERN
Fernandina Beach makes for a fabulous weekend getaway with family and friends. Located on beautiful Amelia Island on Florida’s northeastern shore, this riverfront city boasts rich history and 13 miles of pristine white beaches. In the historic downtown, a plethora of restaurants, bars, galleries, and shops attracts visitors and natives alike. Nearby, a nature reserve and a 100-year-old fortress are easily accessible by car or bicycle. A weekend in Fernandina Beach is a fabulous choice to relax or be adventurous, and make memories.
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GETTING THERE Fernandina Beach is about 300 miles southeast of Atlanta, Georgia. Without the occasional traffic jam, the journey by car would take a little over five hours to the center of town. Not wanting to drive? Take a quick flight out of Atlanta to Jacksonville International Airport. Fernandina Beach is just about 30 miles from the airport. You can hire a car, or take a taxi into town.
WHERE TO STAY You’ll be spoilt for choice! Choose to settle in a historic boutique hotel downtown, a quaint bed & breakfast right by the water, or a cozy Airbnb in one of the neighborhoods. The Elizabeth Pointe Lodge (intimate beachside hotel), Fairbanks House (1885 Italianate villa in town) and Amelia Schoolhouse Inn (a 1886 schoolhouse repurposed into an elegant boutique hotel) are accommodations that past guests have enjoyed.
HISTORIC DOWNTOWN Check into your “weekend home,” freshen up, and make your way, by foot, to the historic downtown of Fernandina Beach. The area has been under Main Street America, a national movement with a promise to uphold historic towns. Browse the shops that sell clothing, home goods, and souvenirs, or leaf through some local reads in the 30year-old “old-fashioned” bookstore right on Centre Street.
Fernandina Beach, like most Florida beach towns, is known for its striking sunsets. Climb the stairs to the Salty Pelican Bar & Grill overlooking Amelia River, make new friends at the establishment, and soak in the sight as the sun makes its bloodorange journey towards the horizon. After a bite and cocktail, stroll through the quiet streets and make your way up to the Amelia River marina where the sleepy boats and curious pelicans sit, before heading back to your room for a good night’s rest.
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AMELIA RIVER CRUISE
On your way back into town, take a detour to Florida’s oldest existing lighthouse (Amelia Island Lighthouse c. 1838). Weave your way to Old Town Fernandina, the original site of the City of Fernandina, just a mile from Centre Street. Park your bike and head in for happy hour at The Palace Saloon c. 1903 before freshening up for dinner at your hotel.
EGANS CREEK GREENWAY After the boat ride, grab some sandwiches for a picnic lunch for your next adventure. Rent some bikes at one of the friendly bicycle shops and make your way to Egans Creek Greenway. Its grass-covered trails are ideal for bicycling and walking, and provide undisturbed views of marshlands and the creek. Along the trails (which can be bumpy at times), you are bound to see wildlife in their natural habitats - turtles, alligators, marsh rabbits, and a variety of birds. Take a break to enjoy your meal on one of the benches along the path, and inhale the silent, natural beauty around you. (Don’t forget to save any food and paper waste for takeaway.) This trip could take about three hours.
Fernandina Beach restaurateurs, too, have been inspired by the rich history of Spanish and French influences. Dinner spots boast eclectic menus of Spanish, French, and American cuisine to satisfy a variety of cravings. The choice is yours!
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FORT CLINCH STATE PARK If you’re a history buff, you won’t want to miss a tour at the century-old Fort Clinch which served as a military base during the Civil War. Travel to the entrance of the fortress through an umbrella of live oaks and dangling moss. Once at the fort, spend quiet time visiting old cannons and barracks while enjoying the panoramic view of the Atlantic Ocean. This tour could take you about an hour to complete. Though your well-deserved stay of soaking in the spectacular sights and sounds must come to an end, don’t let the memories fade. Share your adventure with family and friends through pictures and stories. Retrace your steps to the beach, and to America’s rich past, and invite your loved ones, to return with you, to experience one of Florida’s most beloved coastal cities - fabulous Fernandina Beach.
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lifestyle
blog
Hi, I am Kellie! I am a lifestyle blogger living in a small town, Tyrone, about 25 miles south of Atlanta. Born in Texas, I migrated to California in my twenties where I met my husband. We moved to Georgia in 2000 and have raised a son and a daughter here. Both are attending out-of-state colleges and are enjoying their universities, making new friends along their way from all over the country. Making new friends is something I enjoy too, as I love people! The goal of my blog is to bring a small amount of joy to someone’s day by sharing recipes, décor, and gardening ideas. I am ridiculously passionate about these and my holiday decor has been posted on Frontage, Grandinroad, Horchow, and William Sonoma. I also enjoy the feedback I receive and hearing of others’ ideas and similar experiences. Occasional giveaways on my social media platforms is fun for me and my readers. The giveaways are my favorite part of hosting a blog. My other interests include photography, traveling, visiting my children, and, shamefully, investigating ghost stories along the way. I sometimes post of these road experiences and always like hearing of others’ exploits, seeing their pictures, and receiving destination or activity recommendations.
I look forward to making new relationships! Instagram -southern_sashay | Facebook -Southern Sashay Blog -www.SouthernSashay.com | Pinterest -@southerngirlkel
Meeting Physical Needs While Sharing the Love of Christ
THE I-58 MISSION
Story by Bonnie Helander Photos by Bonnie Helander and I-58 Mission
Staff and volunteers come through the I-58 Mission doors each day with anticipation - expecting God to work miracles…and He does! Executive Director, Karhma Novak, recalls when a client desperately needed steel-toed boots for a new job. Sure enough, the next day a donation of steel-toed boots in the woman’s correct size came into the mission! Another time, a client needed a microwave and the donation came in shortly after the request. God has always provided for the needs of the mission to do its work. Recently the pantry shelves were almost bare of food items. A request to replenish supplies on their Facebook page led to the immediate donation of thousands of pounds of food. As Karhma says, “Jesus does specific and random cool things.”
Located on Hwy 85 just a mile from downtown Senoia, the I-58 Mission is committed to serving residents of Coweta, Fayette, Spalding and Meriwether Counties by assisting with their physical needs while sharing and showing the love of Christ. The non-profit agency takes its name and mission from the call of Isaiah 58 in the Old Testament - to set the oppressed free, share food, provide shelter, and clothe those in need. According to Karhma, “We want to help meet the short-term physical needs of those living in painful circumstances and show them the enduring love of Christ through an ongoing relationship in a loving community.” The I-58 Mission began in 2011 as the Sow Good Center, through an alliance with local churches and believers in the Senoia area. Strategic partnerships with Publix and Midwest Food Bank enabled the center to assist up to 40 families each week with food and household items. In 2014, Sow Good Center’s leadership met with Karhma Novak, who with her husband, Anthony, and their children, had also been led to start an organization called Project 586, based on the principles outlined in Isaiah 58. Together they decided to combine their efforts, and in 2015, Karhma Novak came onboard as the Executive Director of the renamed I-58 Mission.
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The building where I-58 Mission is housed was originally owned by the Vineyard Church, which gave them space to operate. The church eventually closed and sold its property to First Baptist Church of Senoia. The Baptist church generously allowed the mission to continue at the site, giving them two years to relocate. During those two years, Karhma held on to the belief that God meant for the property to be the permanent home of the mission, and she watched as God changed hearts of the church leadership as well. The pastor told her, “Sometimes, it’s not about us. This property was meant for I-58 Mission!” The church sold the property to the mission for the same amount they purchased it for – a 10,000 square foot building on 15 acres, one mile from downtown Senoia! Clients who come to the mission for assistance find a bright, open space, and warm and compassionate staff and volunteers to help them. Long-time volunteer Barbara Smith shares what it means to her to be a part of the mission. “I-58 Mission gives me the opportunity to love on people and meet their needs. Whether it is food, clothing, household goods or furniture, it’s amazing to see how God provides. Many times, it’s very clear God is answering prayers. The clients are wonderful people. Loving on them is an honor. I don’t consider myself retired…I consider myself “repurposed” to do the work at the I-58 Mission.” The mission is open for clients to visit the food pantry every Thursday beginning at 9:30 a.m. and ending at 2:30 p.m. Clients check in and gather with staff and volunteers for fellowship and a devotional in the sanctuary, and then pantry service begins on a “first come, first served” basis. Clients can select from a wide-range of food items, including canned goods, fresh produce, bread, frozen foods, meat, dairy products and other refrigerated items. Clients and their family members in need of clothing can make an appointment to come to the Clothing Closet by contacting the mission. Appointments can be made one time per season. Adults may select up to five outfits each season, and children may shop for up to ten outfits, based on availability. Coweta Charter Academy school uniforms are also available. On the last Saturday in July, the mission hosts a Back to School Bash for 114 families. They supply high quality, sturdy book bags, filled with all the necessary school supplies for students, new tennis shoes, and new school outfits, based on each student’s size, color and style preferences. The students’ back packs are replenished with supplies again next January. To help brighten and bless a child’s birthday, parents can check out the Birthday Area, filled with packets of birthday party decorations and age-appropriate small gifts for children – another way the mission thoughtfully brings joy to families during a challenging time in their lives. The Baby Room is fully stocked and open to client families by appointment. There is a selection of clothing and diapers in all sizes, as well as baby equipment. One of the mission’s volunteers is safety seat certified and can help clients select a new car seat and secure it properly in their car. Since the devastating tornado that ripped through Newnan in March of 2021, the mission has seen more families in need of household goods, furniture and appliances to replace all that was lost. Clients in need of home goods can make an appointment to shop at the mission for what they need.
Susie Mathews, Administrative Assistant
Senoia Property Location
How You Can Help? Individuals, churches and organizations are invited to “help be the hands and feet of Jesus” by making a financial donation, or donating food items, household goods, furniture and appliances. You can check the website or Facebook page for current food items needed to keep the pantry fully stocked. If you shop on Amazon, you can sign up for AmazonSmile, which donates a portion of the price of whatever you purchase to the non-profit of your choice. Just select I-58 Mission, Inc. as your designated non-profit. Volunteers are the life-blood of I-58 Mission in showing love and compassion to the clients who come through the door. Volunteers are needed to assist in all areas. For further information about I-58 Mission or how you can become involved, go to: thei58mission.org, “Like” them on Facebook, or call the center at 770-301-0870 and ask to speak to Administrative Assistant Susie Mathews. The mission is located at 2450 Hwy 85, Senoia.
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There’s no experience like tracking a cheetah or being surprised by a herd of elephants crossing the road and protecting their young. You can only marvel at the majesty of nature when, without expecting it, you see an adult elephant framed by a rainbow at sunset.
Truly awe-inspiring.
It makes one realize how amazing nature is and why it is our responsibility to protect and preserve it. We chose Wilderness Safaris, a five-star outfitter with unparalleled camps and personalized service. They provided us with a truly memorable and personalized experience. No detail was too small like providing the specific sports drink for our son or my favorite champagne. They surprised us on the return from an afternoon drive with an impromptu picnic under a tree with Nutella crepes, hot chocolate, and the local liquor from the Amarula tree. After an early morning drive, we would often nap.
One afternoon we were stirred from our nap by a young elephant drinking from our pool on the veranda. We spent almost an hour watching baby baboons play on their “jungle gym” tree. Each day we were surprised with breathtaking encounters. We will definitely return to Botswana and encourage other families to consider it for their next adventure. Daily service from Atlanta to southern Africa on Qatar Airways makes the long flights enjoyable.
Kemie Nix
g Lives n u o Y g Changin k at a Time One Boo
Helander ace By Bonnieby CLC, Mark Wanllder) s la e to H (Pho nd Bonnie Maguire a
of the founder e th is ix Kemie N cognized -re globally t ur e
ra n’s Lite ., e r d l i h C c dr e n, In y, f o r C hil htree Cit
Peac rs has rtered in headqua the past two yea r which fo ated for the min o n n e indgren e b Astrid L s u io g ti pres . This al Award sidered Memori al award is con ture n o ti te a n’s li ra intern in childre el Prize for y n a m by ob s, “the N circles a ns promoting tio organiza literature.’’ 's n re d il h c
Kemie’s passion for reading and good children’s literature is evident in everything she says and does. This passion inspired her to start a children’s literature program years ago in a prestigious Atlanta private school and then at several inner-city schools, with small budgets and few books, and eventually overseas to Kenya, where she helped to build 13 libraries and stock them with quality books. According to long-time friend, Mark Wallace Maguire, “Kemie defines what is best about a Southern woman. She is friendly, witty, and hospitable and is also devoted to making a difference in her world by actually doing the work and putting her shoulder to the wheel and not leaning on mere window dressing or empty words. She is an example of what a tenacious person can do when their passion finds a great need in the world.” Kemie’s story began in Decatur where she grew up and met her future husband, John, as a young teen, when both attended the youth group at Central Presbyterian Church in Atlanta. John and Kemie married in 1961 after he got out of the Army. Kemie began her
elementary teaching career first in Decatur and then at the private Westminster Schools in Atlanta, where over the next 26 years she taught all elementary grades, except second grade. Reading was always Kemie’s first love, and she grew increasingly frustrated with the education reading curriculum used during the 1960s. Children were not reading actual children’s books but stories in uninspiring textbooks. There were few children who were passionate about reading, and verbal scores were starting to fall. According to Kemie, “Reading is the key to unlocking a child’s potential and unlocking a world of possibilities around them! A child who struggles with reading can fall behind in school and struggle throughout their life.” Convinced there was a better way to engage children in reading, Kemie persuaded the leadership at Westminster Schools to let her start a children’s literature program that taught and encouraged children to read actual children’s literature. She met with each class for an hour a week, and children spent the time reading books, mythology
and poetry, working on projects, and checking out books in the library. Children were required to read at home each night. In addition to her work at Westminster, Kemie and her friend from church, Trudy Green, donated quality children’s books to Atlanta Fulton County Juvenile Detention Center and volunteered there, working with incarcerated youth for over 25 years! After leading the children’s literature program at Westminster for several years, Kemie desired to expand and reach out to youth at inner city schools that had less access to good books. She began volunteering at Ed.S. Cook Elementary School in the Capitol Homes housing project in Atlanta and arranged with Westminster Schools to allow her to teach classes for 3rd – 5th grades at Cook Elementary School each Monday – 8 classes of literature in one day! Kemie had the same high expectations for her inner-city students and saw these students become engaged in reading good children’s books. Many became “book worms,” but there were few high quality books to check out in their school libraries. Always ready to address a need, Kemie asked the Westminster children to donate 23 of their favorite books. This fortuitous request proved popular and led to the start of the Reader-to-Reader program, which expanded quickly throughout the city and then globally through donations and book drives to give all children access to good children’s literature.
July/August 2022 33
During these years, Kemie’s reputation grew. She became the children’s book editor at the Atlanta Journal Constitution and later at Parents’ Choice Magazine, giving her access to review copies of children’s books to share at local schools. In 1996 she was honored on the Olympic Wall of Heroes in Atlanta for her achievements. A love and commitment to Kenya began when Kemie met Charity Mwangi, from the Mount Kenya Academy, who was observing at The Westminster Schools. Excited about the prospect of expanding children’s literature in Africa, Kemie began a 20-year adventure of visiting Kenya for teaching stints that lasted weeks or months at a time. She helped build 13 libraries across Kenya and stocked them with books. Two libraries have been dedicated in her name. To learn more about Kemie’s adventures, you can pick up a copy of her book, A Book Teacher for Every School. The mission of Children’s Literature for Children, Inc. (CLC) is to bring excellent literature into the hands of students in schools, libraries and hospitals around the globe. The Reader-to-Reader Program organizes book drives and secures donations locally, nationally and internationally to place books with children, in libraries and to build book collections. The Reader-to-Patient Program recruits volunteers to read-aloud to children in hospitals. According to CLC, “The magic of a good story can have a healing effect and bring joy to the life of a sick child.”
Children’s Literature for Children’s commitment to Kenya includes improving the health, safety and well-being of women and children in the Kilimani Village, through support of a village dispensary, directed by Dr. Khaliah Johnson of Atlanta, which offers basic healthcare, immunization, prenatal care, HIV testing, counseling and treatment. CLC has helped provide a children’s library on site at the dispensary which has proven to be a safe place for women and children of the village to gather. There is a local Peachtree City CLC program at McIntosh High School, where Kemie’s two granddaughters, Sophie and Kate Hollowell, students at McIntosh, help to collect children’s books for elementary schools on the Rosebud Indian Reservation in South Dakota. The Executive Director of CLC, Debbie Green, sums up Kemie’s impact on the organization: “Kemie’s more than four decades of work for Children's Literature for Children has been and continues to be a labor of love - her love for children. Her goal is to better the lives of children through books. She is a gifted teacher who inspires students and volunteers alike, myself included. Watching Kemie, I have become a better teacher. She showed me that children from all walks of life and all parts of the globe respond when met with kindness and mutual respect, and they love a good book! Volunteers and donations are always needed and encouraged at CLC. Presently CLC is working to secure funding for a 14th library in Kenya, including stocking the facility with books. For more information on Children’s Literature for Children, Inc. and how you can be involved, go to childrensliterature.org.
34 SOUTHERN WOMAN
(A sampling of children’s books Kemie recommended to her grandson, David)
David’s Booklist ALL AGES Ashley Bryan books Book of Greek Myths, Norse Gods and Giants by Ingri and Edgar Parin d’Aulaire Psalm Twenty-Three, illustrated by Tim Ladwig The New Way Things Work by David Macaulay The McElderry Book of Aesop’s Fables by Michael Morpurgo Marion’s Big Book of Bible Stories by Marian M. Schoolland Where the Sidewalk Ends by Shel Silverstein Room for a Little One by Martin Waddell
AGES: 0-2 My Very First Mother Goose by Iona Opie, illustrated by Rosemary Wells Ten, Nine, Eight by Molly Bang Bath Time by Sandra Boynton Goodnight Moon by Margaret Wise Brown The Very Hungry Caterpillar by Eric Carle The Baby’s Lap Book by Kay Chorao A Snowy Day by Ezra Jack Keats The Little Engine That Could by Watty Piper Peter Rabbit by Beatrice Potter A Ball for Daisy by Chris Raschka Goodnight, Goodnight Construction Site by Sherri Rinker Knuffle Bunny by Mo Willems More, More, More Said the Baby by Vera Williams
AGES: 2 - 6 The Fortune Tellers by Lloyd Alexander The Very Last First Time by Jan Andrews The Ugly Duckling by H.C. Andersen, Illustrated by Jerry Pinkney Madeline by Ludwig Bemelmans If You Give a Mouse a Cookie by Felicia Bond Mike Mulligan and his Steam Shovel by Virginia Lee Burton 14 Cows for America by Carmen Deedy The Snow Queen by Amy Ehrlich, illustrated by Susan Jeffers Lily’s Purple Plastic Purse by Kevin Henkes Bedtime for Frances by Russell Hoban Alfie Gets In First by Shirley Hughes Little Red Riding Hood by Trina Schart Hyman I Just Want to Say Goodnight by Rachael Isadora
Ferdinand by Munro Leaf Frog and Toad are Friends, by Arnold Lobel Make Way for Ducklings by Robert McCloskey Blueberries for Sal by Robert McCloskey A Kiss for Little Bear by Elsa Holmelund Minarik Big Bad Bruce by Bill Peet The Lion and the Mouse by Jerry Pinkney Curious George by H.A. Rey Where the Wild Things Are by Maurice Sendak The Cat in the Hat by Dr. Seuss The Stray Dog by Marc Simone Mufaro’s Beautiful Daughters by John Steptoe The Terrible, Horrible, No Good, Very Bad Day by Judith Viorst McDuff Moves In by Rosemary Wells Can’t You Sleep Little Bear by Martin Woodall
AGES: 6 - 10 Anna Hibiscus by Atinuke The Wizard of Oz by L. Frank Baum Superfudge by Judy Blume The Stories Julian Tells by Ann Cameron Ramona the Pest by Beverly Cleary A Couple of Boys Have the Best Week Ever by Maria Frazee Rosa by Nikki Giovanni The Animal Family by Randall Jarrell The Chronicles of Narnia by C.S. Lewis Pippi Longstockings by Astrid Lindgren Ronia the Robber’s Daughter by Astrid Lindgren The Princess and the Goblin by George MacDonald Sideways Stories from Wayside School by Louis Sachar
AGES: 10 -up Watership Down by Richard Adams The Chronicles of Prydain by Lloyd Alexander The Secret Garden by Frances Hodgson Burnett Alice in Wonderland by Lewis Carroll The Dark is Rising by Susan Cooper Bud, Not Buddy by Christopher Paul Curtis Rufus M. by Eleanor Estes Shakespeare Stories by Leon Garfield My Side of the Mountain by Jean George The Wizard of Earthsea by Ursula Le Guin The Endless Steppe by Esther Hautzig A Wrinkle in Time by Madeline L’Engle Fallen Angels by Walter Dean Myers Five Children and It by E. Nesbit The Island of the Blue Dolphins by Scott O’Dell Bridge to Terabithia by Katherine Paterson Harris and Me by Gary Paulsen The Golden Compass by Philip Pullman Where the Red Fern Grows by Wilson Rawls Shabanu, Daughter of Wind by Suzanne Staples Warrior Scarlet by Rosemary Sutcliffe Roll of Thunder, Hear My Cry by Mildred Taylor The Lord of the Rings by J.R.R.Tolkien The Hobbit by J.R.R.Tolkien The Little House in the Big Woods by Laura Ingalls Wilder
36 SOUTHERN WOMAN
MASTER COSMETOLOGIST
LOX & HALO EXTENSIONS BRAZILIAN BLOWOUT BALAYAGE Let us introduce you to Hair Designer and Specialist Jaylee Williams, who for the past 15 years has been studying the art OMBRE of hair color and design. While in high school she found herself always doing her friends hair before going to school and then again for those weekend girl nights out. Shortly after attending college, she had 2 beautiful girls. As a stay-at-home mom, she constantly created new looks for her girls. This was when the desire for hair design sparked back up again. There was nothing stopping her passion now! In 2009 she received her Master Cosmetologist license. Shortly after that, she had the opportunity to study at the Redken 5th Avenue exchange in New York on 3 different occasions. There she was able to learn all the trending fashions and techniques in hair design. A true SOUTHERN GIRL, born and raised in Georgia, she and her three children now call Newnan home. In her spare time, she loves to attend dance classes, studying tap, jazz, ballroom, and Latin. You will also find her hiking different areas of Georgia, with her favorite journey being to the top of Stone Mountain.
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38 SOUTHERN WOMAN
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We are the Hollands
Vernon, Curtis, Lori, Dane, Brittany, Blake, & Ashlan. We are grateful that you have taken an interest in our farm. The Holland Family has been farming this land for over 80 years. Well, we’ve been farming at the farm since 1939! We are so thankful to have raised our kids here & taught them the importance of work ethic & being stewards of the land & animals with which God has blessed us. Now, Dane focuses on the crops and his cattle. Ashlan focuses on your grass-fed premium beef. Ashlan Holland is one determined young female farmer at age of 25. Ashlan brought a love for cattle, farming, entrepreneurial enthusiasm, and raising premium grass-fed beef. Ashlan’s family is a huge help with raising your grass-fed premium beef.
100%
USDA INSPECTED Ashlan’s family and a supportive community led her to start Holly Knoll Farms Grass-Fed Beef where she direct markets the family beef to customers throughout East Tennessee. Are you wanting, Holly Knoll Farms to ship their amazing grass-fed beef? If so, go subscribe to their emails through the Holly Knoll Farms website. You will be the first to know when they start shipping, because it’s not far away from happening! We are almost there! Projected to ship our grass-fed premium beef in the next couple of months! Also, we have drop-offs throughout East Tennessee. We have grass-fed beef shares and USDA-inspected individual cuts available. Ashlan’s fiancé grows produce that we have available on the farm too.
GRASS-FED
FREE-RANGE
Our promise to the customers is the best quality meat locally grown from Holly Knoll Farms. We take great pride in our grass-fed premium beef. We want our customers to be the healthiest of the healthiest consumers enjoying their locally grown grass-fed premium beef around the dinner table with their families. We want our customers to feel secure with the unforeseen meat shortages knowing the Hollands will always take care of you and your family.
Studies have found that grass fed beef contains 2 to 6 times more Omega-3 fatty acids thank feed lot beef... Studies have also found that grass fed beef contains more antioxidants than complete grainfed beef. Antioxidants help prevent cell damage that can lead to serious diseases such as Cancer and Alzheimer's disease.
ays w l a ng We i t e e e! l love m p o e new p
1215 Brown Springs | Greenville, TN, 37743 Lori Holland - 423.329.8984 Ashlan Holland - 423.525.2891
HOLLYKNOLLFARMS.COM
m m e r u S Eats
AN S T D SW EET T REA
42 SOUTHERN WOMAN
CUCUMBERS AND ONION Dill Sour Cream Cucumbers and Onion is a great way to use your garden cucumbers when they start coming in or cucumbers from the farmers market. This is a very fresh, crisp, and cool salad and perfect for summer on hot days. Enjoy!
INGREDIENTS
DIRECTIONS
1 medium onion, cut in
Place your sliced cucumbers in a colander, place the colander into a large
half, cut each half into
bowl. Sprinkle a good dash of salt over the cucumbers. The salt will release the water in the cucumbers so the dressing won't be watery. Place a small
thin slices 1 cup sour cream 4 medium cucumbers, washed, peeled and sliced about 1/4 inch thick 1 Tablespoon plus one Teaspoon apple cider vinegar 1 Tablespoon white sugar, or to your taste Salt and pepper to taste 1/2 Teaspoon Dill Weed, more if you like
plate over the cucumbers, push down slightly. Set the cucumbers aside for a couple of hours. Drain any water in the bowl underneath the cucumbers in the colander. You can rinse the cucumbers in the colander to get rid of the salt if you like. Pat the cucumbers dry with a paper towel. Remove the cucumbers from the colander to a large bowl. Add the thinly sliced onion to the cucumbers in the bowl. Set the cucumbers and onions to the side while we make the sour cream dressing. To make the sour cream dressing place the sour cream, apple cider vinegar, sugar, dill weed and salt and pepper in a medium size bowl. Whisk to combine the ingredients together until well incorporated. Fold the dressing into the cucumbers and onions gently, cover with plastic wrap and refrigerate at least 2 hours before serving. Serve cold. Keep leftover Cucumber and Onions wrapped and refrigerated.
Good Dash of salt
July/August 2022 43
CORN DIP All the flavors of Mexican street corn. A Delicious dip to set out for guests. Pairs perfect with the Chicken Tinga Tacos! Dip and enjoy!
INGREDIENTS
DIRECTIONS
1 (15.25 ounce can) whole
In a medium-size mixing bowl add the drained cans of corn and green chiles.
kernel corn
Using a paper towel dry them off as much as possible.
1 (11 ounce can) Baja Spicy
Add in the mayonnaise and sour cream and stir to combine.
Corn, or southwest corn
Add in the queso fresco. Stir in the green onion and cilantro.
1 (4 ounce can) Fire
Add lime juice and stir. Sprinkle with a little Chile powder.
Roasted Green Chilies
Chill in the refrigerator for 15 minutes prior to serving. Enjoy!
1 cup queso fresco, crumbled ¼ cup mayonnaise ¼ cup sour cream ½ cup green onion , chopped ½ cup cilantro chopped Lime juice from 1 lime wedge ⅛ tsp Chili Powder salt & pepper, as needed
44 SOUTHERN WOMAN
TINGA TACOS Hey y’all! These Chicken Tinga Tacos are everything!! Spicy, saucy, simple, and so fresh.
INGREDIENTS
DIRECTIONS
1 tablespoon olive oil
Sauce: Heat a large skillet over medium. Once warm,
1 cup roughly chopped sweet onion
add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and
2 cloves garlic, minced 1–2 chipotle peppers in adobo sauce, chopped 1 teaspoon dried oregano 1⁄2 teaspoon ground cumin 3⁄4 cup canned crushed fire-roasted tomatoes 1⁄4 cup chicken stock 1⁄2 teaspoon kosher salt 3 cups shredded cooked chicken (rotisserie chicken works!)
cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes. Blend: Place the tomato mixture in a blender, and blend until smooth. Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
For Serving: 10 (6-inch) corn tortillas 2 ripe avocados, sliced 1/4 cup chopped fresh cilantro
Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
1/2 cup diced red onion crumbled cotija 1 lime, cut into wedges July/August 2022 45
SMASH BURGER Y’all can build it how you want to! Add extras too! This is the best burger you will bite into! Yum!
INGREDIENTS 1 1/2 pounds Certified Angus Beef ® ground beef, 80/20 lean
DIRECTIONS Divide ground beef into 8 equal balls about the size of a ping-pong ball (3-ounces each); refrigerate.
1/2 cup mayonnaise
In a small mixing bowl, whisk together mayonnaise, mustard,
1 tablespoon yellow mustard
grated onion, hot sauce and Worcestershire to create a special sauce; refrigerate.
1 tablespoon grated yellow onion 2 teaspoons hot sauce 1 teaspoon Worcestershire sauce 4 white hamburger buns 2 tablespoons butter, room temperature 1 1/2 teaspoons kosher salt 1/2 teaspoon pepper 4 slices American cheese ( Pepper-jack for some heat) 2 cups shredded iceberg lettuce 8 slices vine-ripe tomatoes Don’t forget the pickles
Using either a large cast iron griddle or 2 large cast iron pans heated to high, toast buns with butter; reserve to plates. Space beef balls on hot cooking surface. Using a large metal spatula, smash each ball to 1/4-inch-thick patties. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Using parchment helps avoid spatula sticking to beef.) Season patties with 1-teaspoon of reserved special sauce per patty; salt and pepper. Sear 2-3 minutes or until some fat begins to bubble up in center of patty. Quickly flip and top 4 of the patties with a slice of cheese. Sear another minute and place a plain patty atop a cheese patty; remove from cooking surface. Spread the special sauce on bottom bun followed by shredded lettuce, tomato, double burgers and top bun.
46 SOUTHERN WOMAN
SQUASH
INGREDIENTS 4 cup shredded yellow squash
1 teaspoon garlic powder
1 medium sweet onion finely diced
½ teaspoon ground cumin
2 large eggs beaten
¼ teaspoon ground black pepper
1 cup self-rising flour
dash of cayenne
¼ cup grated Parmesan cheese
4 tablespoon vegetable oil
1 tablespoon chopped chives or parsley
4 tablespoon salted butter
1 teaspoon seasoned salt
⅔ cup panko breadcrumbs
DIRECTIONS Shred the squash, you'll need around 4-5 medium squash. Blot the shredded squash with paper towels to remove excess moisture. In a medium mixing bowl, mix together the shredded squash, diced onion and egg. Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well. Heat 1 tablespoon vegetable oil and a 1 tablespoon butter in a non-stick skillet. Using a tablespoon or a 2 oz ice cream scoop to divide the mixture. Sprinkle with panko then, drop the mixture into the pan. Repeat sprinkling top side with panko before turning. Fry in batches over medium-high, cooking until browned and cooked through. Around 3 minutes on each side. Add additional oil and butter to the pan as needed between batches. Serve immediately.
INGREDIENTS 1 cup mayonnaise ⅔ cup chili sauce, (I like Heinz) ¼ cup ketchup 2 tablespoons freshly squeezed lemon juice 1 tablespoon Worcestershire sauce 2 teaspoons hot sauce, Tabasco or Frank's ½ teaspoon paprika ½ teaspoon salt ½ teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dry mustard 1 teaspoon black pepper ½ teaspoon cayenne pepper 1 tablespoon vegetable oil 1 tablespoon water
DIRECTIONS Place all in a blender and blend or in a jar and shake until ingredients are well mixed.
COMEBACK SAUCE
Store in the refrigerator in closed container up to two weeks. We love to use it on our favorite foods! It’s so good y’all! Burgers and sandwiches French Fries of any variety Chips Fish Shrimp Hushpuppies Buffalo wings Over roasted vegetables On Salads as a salad dressing Stirred into soup for thickness On all fried foods! July/August 2022 47
BANANA PUDDING
INGREDIENTS ⅔ cup of sugar ¼ cup all-purpose flour Dash of salt 1 (14 oz.) can of sweetened condensed milk 2½ cups milk 4 large eggs, separated 2 teaspoon vanilla extract 1 (12 oz.) package vanilla wafers 6 large bananas (Slice when ready for them) ⅓ cup of sugar ½ teaspoon banana extract
DIRECTIONS Combine the first 3 ingredients (sugar, flour, and salt) in a heavy saucepan. Whisk together milk and egg yolks; stir into dry ingredients. Cook over medium heat, and whisk until smooth and thickened. Remove from heat; stir in vanilla. Layer wafers in the bottom of a 9x13 greased baking dish. Slice 2 bananas; layer over wafers. Pour 1/3 of the pudding mixture over bananas. Repeat layers twice, arranging the remaining wafers around the outside of the dish. Merengue- The higher to heaven the better… Add the egg whites to a medium-sized bowl. Whip the egg whites with a hand mixer or stand mixer until stiff peaks form. Add the sugar and mix until well blended. Spread over the banana pudding. “Mama always took a spoon once merengue is spread over the pudding and tap the merengue and pull up to make the stiff peaks!” Bake at 325 degrees F for 25 minutes or until golden brown. Serve warm…. It won’t last long!
48 SOUTHERN WOMAN
CRUMBLE
INGREDIENTS For the topping:
For the fruit:
1 1/2 cup old-fashioned or quick oats
8-10 cups fresh blackberries, washed
1 cup all-purpose flour
and dried
1 cup brown sugar
1/3 cup granulated sugar
1/4 teaspoon salt
1/3 cup all-purpose flour
1 cup butter, cut into small pieces
1 tablespoon fresh lemon juice
DIRECTIONS Preheat oven to 350 degrees F. In a mixing bowl, combine the oats, flour, brown sugar, and salt. Using a pastry blender (or forks if you don't have one), add the butter and combine until the mixture is crumbly. Place aside. In another mixing bowl, add the blackberries, sugar, flour, and lemon juice. Stir until coated. Lightly grease a 9x13-inch pan and place the fruit mixture on the bottom. Top with the oat mixture. Bake for 45 minutes, or until the fruit is bubbling and the crisp topping has turned a golden brown. Allow the crisp to rest for 10-15 minutes before you serve. Throw a dollop of whipped cream on that sweetness and dig in y’all!
INGREDIENTS
DIRECTIONS
6-8 fresh peaches, peeled
Preheat oven to 375°F.
and sliced
Pour melted butter into center of 9x13-inch baking dish, do not spread butter around pan.
1 stick unsalted butter, melted 1 cup flour 1 cup sugar 1 cup brown sugar 1 tablespoon baking powder ⅛ teaspoon salt 1 cup milk 1 teaspoon vanilla extract Juice from ½ lemon
PEACH COBBLER
In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract, and stir to combine. Pour batter over butter, but do not stir. Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices. Pour peaches over top of batter. Do not stir. Bake for 40-45 minutes or until top of cobbler is a golden in color. Serve warm or cold, or with a scoop of ice cream. Enjoy!
We love our peaches here in Georgia and here in the south, it’s a must to have some peach cobbler after a good ol’ home-cooked meal. This recipe is about as easy as snapping beans! It’s a true labor of love in peeling those peaches though… but the sweet reward is all worth it. Serve it warm and top it with whipped cream or a scoop of vanilla bean icecream and OH MY! Y’all Enjoy! July/August 2022 49
Paris Pastries Come to Peachtree City Story by Bonnie Helander
Although she has only lived in the states for a few weeks, French pastry chef, Khadidiatou Camara (“DeeDee”) is already making her culinary mark here in Peachtree City. Her delectable pastries are flying off the shelves at Highland Bakery and Kitchen in The Avenue, as word gets out about the new French pastry chef and her artistic creations. DeeDee joins an already superb pastry team at Highland Bakery, who over the past 3 ½ years have earned a reputation for creating scrumptious sweets that guests have come to love. Abby Lee, who has been with the bakery since its opening, focuses on American pastry, sometimes with a European or Asian flair, and is also a bread baker. Geoff Chandler bakes American pastries and is a bread baker as well. Jennifer Hetland specializes in American pastries with a European influence. Some of her most frequently ordered and popular European specialty cakes include the Swedish princess cake, Norwegian almond cake and marzipan cake. DeeDee Camara grew up in Paris but visited Atlanta often to see many of her family members who settled here. Her son, Fallou, now 15, after several visits to America, convinced her mom to move here. Before becoming a pastry chef, DeeDee spent seven years in Paris working as an interior designer. She decided to become a professional pastry chef after winning first place in a pastry chef competition. She was thrust into the competition at the last minute when a pastry chef withdrew, and she took his place.
DeeDee worked hard for four years in culinary school to become a pastry chef. Her partner, Jean-Jacques, is a baker, and together they own Maginot Bakery, in the province of Paris, famous for its location close to two major French military camps where U.S., German, French and Belgian soldiers come to train. A generous and caring person, DeeDee loves to give back to the community. In France she took part in a telethon and created a five meter pastry log (about 16 feet long!) and donated the money raised from its sale. In local schools she offered tastings of yule logs and Galette des Rois (kings’ cake), and each year she gave a short course to students on baking pastry. She was often asked by a local radio program to make birthday cakes for children with medical challenges. While DeeDee worked in the bakery alongside her partner, JeanJacques, she also began building her culinary credentials by taking internships with celebrity pastry chefs in Paris, including Gaston Lenôtre, who has built an international culinary empire. Jean-Jacques hopes to one day join DeeDee here in Georgia after he finds the right buyer for Maginot Bakery. After arriving in Atlanta, DeeDee found her “sweet spot” at Highland Bakery and Kitchen in Peachtree City when a former general manager at the bakery met and referred DeeDee to the owners, Boutros Khalil and Constanze Khalil-Minten. According to Constanze, “We cannot believe our luck that DeeDee ended up here! She is going to be a celebrity here in the states – creating a little piece of France in the South.” Both owners are impressed with DeeDee’s work ethic. She drives from Atlanta to Peachtree City each evening and works all night preparing decadent, delectable desserts for customers to enjoy each day. DeeDee hopes in the near future to share her skills by giving pastry lessons on the weekends. In addition to baking, DeeDee’s second passion is investing in and renovating vintage buildings in Georgia.
DeeDee In Paris
July/August 2022 51
Creating
is truly an art form
Norwegian princess cake created by baker, Jennifer Hetland
These desserts are as pleasing in appearance as they are to the palate. DeeDee specializes in these classic French pastries: St. Honoré Gateau (cake) - a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge Paris-Brest - wheel-shaped pastry made from cream puff dough, or pâte à choux, topped with almond slices Black Forest Gateau - a chocolate sponge cake with cherry filling Mousseline Cream Puffs - puff pastries stuffed with mousseline (made up of two parts pastry cream and one part of butter) Duo-croquant - combines milk chocolate, roasted almonds and caramel Gâteau Opera (French Opera Cake) - made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee or Grand Marnier, French buttercream, and covered in a chocolate glaze Mille-Feuilles (also called Napoleon) - composed of three layers of puff pastry filled with vanilla pastry cream and topped with chocolate and vanilla icing
Highland Bakery can design your perfect wedding cake
Highland Bakery and Kitchen, located in The Avenue in Peachtree City, is open for breakfast, lunch and dinner, and includes a full bar menu. For more information, go to :
highlandbakeryptc.com
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COCKTAILS
56 SOUTHERN WOMAN
Lavender CHANTILLY INGREDIENTS 2 oz gin 1/2 oz freshly squeezed lemon juice 1/2 oz lavender-infused simple syrup 1/4 cup plus 1 pinch culinary lavender buds 1/2 cup sugar 1/2 cup water tonic water for topping lemon slices for garnish dried lavender sprigs for garnish
INSTRUCTIONS To make the lavender syrup: add water and 1/4 cup of culinary lavender buds to a saucepan on medium-high heat. Bring to a boil and then reduce to let simmer for 35 minutes. Remove from heat and steep for 20 minutes. Strain and discard lavender buds. In a saucepan on medium-high heat, add sugar and lavender liquid. Bring to a boil, whisking to dissolve all the sugar and to combine well. Remove from heat, let cool, transfer to a mason jar, and store in the fridge until ready to use.
ASSEMBLE Add ice to a cocktail shaker. Add gin, lemon juice, and 1/2 oz. lavender syrup. Cover and shake well. Double strain into a tumbler glass. Top up with tonic water. Garnish with a lemon wheel, a few lavender sprigs, and a pinch of lavender buds, if desired. Serve and enjoy y’all!
July/August 2022 57
Traditional mojitos get a fruity twist in these refreshing Strawberry Mojitos prepared with muddled fresh strawberries, mint, lime juice, white rum, simple syrup and club soda. They’re incredibly easy to prepare and dangerously delicious!
INSTRUCTIONS Muddle the strawberries and mint leaves in simple syrup and lime juice using a muddler in a cocktail shaker. This releases the juices from the strawberries and oils from the mint leaves.
Strawberry
MINT MOJITO INGREDIENTS Strawberries (Frozen are fine too but thaw them to muddle) Simple Syrup (Good ol’ water and sugar dissolved in a pot on the stove is just fine) Lime juice (Fresh is best) Club Soda White Rum Mint
58 SOUTHERN WOMAN
Pour equal amounts of the strawberry mixture into 2 glasses over ice. Add 1/4 cup of rum to each glass and top each glass with club soda. Garnish glasses with a fresh strawberry, lime wheel and/or mint sprig, if desired. While garnishing isn’t technically necessary, it makes for a beautiful presentation!
NOTES If you don’t have a muddler, use the back of a wooden spoon. No cocktail shaker? No problem! Grab a wide-mouth mason jar with a lid so you can muddle those strawberries! Enjoy y’all!
Rosemary-Grapefruit GIN COCKTAIL INGREDIENTS ¾ cup water ¼ cup snipped rosemary Ice 5 ounces of fresh-squeezed grapefruit juice 5 ounces dry gin
INSTRUCTIONS Rosemary Syrup - In a small saucepan, bring the sugar and water to a boil over medium-high heat, stirring occasionally. Add the snipped rosemary; cook for 1 minute. Remove from heat; let cool then strain. (Syrup can be stored in the refrigerator for up to 1 month.)
ASSEMBLE To prepare two drinks, fill a cocktail shaker three-quarters full with ice. Add juice, gin and 3/4 ounce (1 1/2 tablespoons) prepared syrup. Shake for 10 to 15 seconds. Strain into glasses. Garnish with rosemary sprigs and pink grapefruit.
Pretty in pink, yes, but this sweet drink has a little kick too, thanks to the grapefruit's subtle bitterness and the woodsy notes of gin and rosemary. Kick up your boots and watch the sunset!
July/August 2022 59
Georgia
PEACH TEA INGREDIENTS 1/2 oz Vodka 1/2 oz Gin 1/2 oz Rum Fill with Sweet and sour 1/2 oz Peach schnapps
INSTRUCTIONS Fill a collins glass with ice, and add Vodka, Gin, and Rum. Fill with Sweet and Sour. Pour Peach Schnapps on top.
Blackberry
COLLINS
INGREDIENTS 1.5 oz. Vodka 0.75 oz. Fresh Lemon Juice 0.5 oz. Blackberry Mint Syrup Soda Water, to top Mint Sprig, for garnish Blackberries, for garnish
INSTRUCTIONS Shake vodka, juice, and syrup with ice. Strain over fresh ice in a highball glass and top with soda water. Garnish and cheers y’all!
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Peach Raspberry SPRITZER INGREDIENTS 4 cups Alizé Peach 2 cups raspberry-flavored sparkling water 2 tablespoon agave 1 ½ cup sliced peaches 1 cup fresh raspberries 1 ½ cup ice mint (for garnish)
INSTRUCTIONS Add all ingredients to a pitcher, except the mint, and mix to combine. Serve in glasses with ice. Garnish with mint leaves, if desired.
This Peach Raspberry Spritzer is perfect for Summertime backyard gatherings or front porch sippin! The peach flavor of the Alizé gives this cocktail a fruity, springlike taste that can only be enhanced by the bubbles of the sparkling water. Serve it in pretty glasses and top with some mint! It can’t get any more sweet unless you stir it with your finger!
July/August 2022 61
STUCKEY’S “Refueling the Family Business with Nostalgia, Pecans, and the Zest for Bringing Back the Magic”
By Deena Attia Lately, Stuckey’s is getting a lot of exposure in the media and it is all due to the diligence that CEO Stephanie Stuckey is investing. The story of Stuckey’s began 85 years ago in 1937. W.S. “Sylvester” Stuckey Sr. created the first roadside stop and shop. Stuckey’s became a part of the family road trip experience. Hitting the asphalt in a station wagon with the family and stopping at Stuckey’s is a tradition that many remember from their younger days. The snacks, cold drinks, hot coffee, and souvenirs for the kids made the long hours on the road more pleasurable. Have you ever bitten into a pecan log roll? Oh, the light, fluffy nougat center mixed with maraschino cherries and hand-dipped in an antique copper kettle holding fresh-made buttery caramel, then handrolled in cut pecan pieces from Georgia and wrapped quickly for freshness, the description from the website is enough to make your mouth water. Don’t forget the pecan divinity or the pralines. The best thing is you don’t have to choose just one, gift boxes are thoughtfully put together and ready to order on the website stuckeys.com there is a “Welcome to Summer” box chock full of pecan candies and taffy, a coffee mug, and a stuffed “Georgia” gray squirrel.
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When the business was booming there were 368 retail stores. Stuckey’s was the first roadside chain. Over the years Mr. Stuckey ran the business with the philosophy that every traveler was a friend. After many successful years of building the brand, he sold the company. Fast forward to 2019 when Stephanie Stuckey, the granddaughter of Mr. Stuckey bought the company back. Stephanie took her life savings and invested in a company she believed in. She did not want the story of Stuckey’s to be over. Stephanie learned about her grandfather and the businessman that he was when she acquired boxes of archives. Loads of pictures and other treasures told the story of the golden time of Stuckey’s. Stephanie also learned that the manufacturing and delivery of the product was her grandfather’s focus and she is continuing with the same focus. The deciding factor for Stephanie to delve into the family business was, “I loved my grandfather. I knew his vision and was a part of that. We stopped at Stuckey’s when I was growing up when we took road trips.” The journey Stephanie has taken in the last couple of years has meant a lot of time on the road. At the time when she bought the company the magic of Stuckey’s had vanished, and now when you see everything she has been doing you see she has been conjuring up the spell to refuel the flame. Stephanie is a super smart and energetic woman on a mission with a clear vision. She was a lawyer and a member of the Georgia House of Representatives, so she could be considered well suited to run a business, but even with that background, she was not prepared for the emotional toll that would creep in at times while navigating through the early stage after buying back the business. Boxes of archives from her grandfather and visits to the Stuckey’s sites were much-needed resources and tasks to be accomplished to truly understand the scope of the work to be done. Seeing some of the abandoned buildings or damaged locations was part of getting the full assessment of what she had to work with in rebuilding the brand. The original Stuckey’s store in Eastman, Georgia is now a thrift shop. It is heartbreaking, but she does not focus on what could have been, only the present and the future. Presently, 15 original stores and 68 remaining locations provide nostalgia and merchandise to drivers looking for a stop along the way. There are over 5,000 other options for buying Stuckey’s products throughout the U.S. and Stephanie is working tirelessly to build more partnerships to get her products in big chain stops along the highways. While she travels throughout the country she posts fun content on Stuckey's social media accounts-Instagram, Facebook, LinkedIn, and TikTok you will see the amount of time and effort she takes to create the content that educates about the brand and the history of Americana. Stephanie not only talks about her business she also holds a hefty amount of affection for other family businesses that were once strong but faded over the years.
History buffs can get their fill of Stuckey’s nostalgia on YouTube. While most businesses have a marketing company manage their social media accounts and create content Stephanie is doing it all. She has learned from online sources and YouTube videos and she has grown her followers organically and sparingly boosts a post every now and then. There are so many fun facts like- Do you know how Mr. Stuckey, Sr. determined the distance between locations? It was a simple calculation. He would stop at his shop, buy a cup of coffee, and drive until nature called and that was what determined the distance between the locations. The short-term plan is to continue to become a national brand. Stephanie wants Stuckey’s to be the go-to brand for pecans. Going back to the basics and redefining in a fresh way. The company sources 100% of its pecans from local farmers. Driven to achieve to put the pecan on the shelf and have Stuckey’s be the brand, she is also highly aware of the importance of keeping health trends in mind. Yes, candy is a mainstay, but raw pecans are available for the more health-conscious. The long-term goal for Stuckey’s is to have locations at tourist destinations. Touristy Americana and hospitality all represent Stuckey’s and it fits perfectly that the stores would be available for families at those destinations. The messaging and storytelling are still about the magic of the road trip. The top Google search when Stephanie bought the business back was Whatever happened to Stuckey’s? She is making it clear that Stuckey’s is making a robust comeback and is very visible. With over 85 years of hospitality and roadside treats and fun trinkets what will happen in the future? Will the business stay in the family? Stephanie’s daughter Beverly, 16, and her son, Robert, 19 are too young now to know what their future holds and if pecans will be a part of their professional life. Stephanie does want them to understand enough if they want to continue the story, but for now, it is too early to be determined.
Stephanie wants Stuckey’s to be the go-to brand for pecans. Going back to the basics and redefining in a fresh way.
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July/August 2022 65
Su p e r s i z e
h
Y
m m u er w S r ou it
I am thrilled that summertime is here! I cherish the warmer temperatures, the longer days, and the precious time spent with loved ones. I also love the endless variety of fresh, delicious vegetables and fruits that summer brings to us, in our own backyard gardens and local farmers' markets. Did you know eating seasonal vegetables and fruits provides our bodies with the right amount of nutrients and health benefits we need during the season? Centuries ago, people had to enjoy food that was readily available to them seasonally. Towns did not have the means to transport fruits and vegetables fast enough to a grocery store before they spoil. Ironically, those residents unknowingly were eating the healthiest foods from their own gardens and farms, at affordable prices.
uperfoods
S
Asparagus is full of antioxidants and vitamins while low in calories and fat. This vegetable also lowers blood pressure, is anti-inflammatory, and fights cancer cells. Asparagus has anti-viral properties by helping to prevent colds and other viruses. Loaded with folate, one-half cup of asparagus can provide a pregnant woman with 22% of her daily folate needs. Blueberries, or fondly called “brainberries,” is one of the highest antioxidant-rich foods that contain vitamin C, vitamin K, and fiber. These berries also have high gallic acid which protects brain degeneration and age-related conditions like dementia. Studies have also shown positive effects for immediate brain function, such as improving learning capacity and motor skills. 66 SOUTHERN WOMAN
Green, leafy vegetables such as lettuce have many health benefits other than weight loss. Spinach, kale, and even Boston and romaine lettuce, assist with vision, brain health, digestion, and stronger bones. Vitamin A in lettuce is linked to vision and brain health, while vitamin K promotes stronger bone health. Lettuce is 95% water and will keep you feeling satisfied after a meal. Zucchini and Summer Squash are loaded with vitamins and anti-oxidants, making them a delicious favorite for your summer menus. Sliced and spiral zucchini (with peels) offer a low-carb-high-fiber option to pasta, and contribute to lowering blood sugars and increasing insulin sensitivity.
Today, we can import fresh vegetables and fruits quickly and efficiently before they spoil. Eating produce seasonally provides us with more nutrients and health benefits than eating the same products out of season. Because the food is abundant then, it’s more affordable to the consumer. It’s the reason why blueberries in the winter months are a bit sour and expensive than the more plentiful and sweeter versions in the summer months. So, grab these seasonal favorite summer vegetables and fruits right from the stands at the farmers market, or plant them in your own backyard for a nice tasty meal. These delicious foods will provide your body with many health benefits such as memory health, appetite control, detoxifying organs, and even fighting cancer cells, just to name a few.
Every day this summer, try incorporating two cups of fresh vegetables, and two and a half cups of delicious fruits, and see how your body responds. I believe you will find you have more energy, clearer skin, great digestion, and some weight loss too!
Asparagus Blueberries Lettuce Summer Squash
Zucchini
Jennifer Lunsford is a Certified Health Coach who specializes in custom meal plans for weight loss and a healthy lifestyle. With a BA in Psychology, Jennifer understands the mindset challenges her clients face as they begin a health journey, and offer guidance to her clients to overcome these challenges to maintain a healthy lifestyle. Ms. Lunsford believes a healthy weight is attainable and manageable through smart meal choices and support. Complete a free health assessment by visiting www.bossladybio.com/jenniferlunsford.
INGREDIENTS
DIRECTIONS
1 serving. Perfect for a quick lunch!
SALAD 10 ounces baby spinach 5 ounces strawberries, hulled and sliced 3 ounces blueberries 2 ounces pecans halves (or chopped or sliced almonds) 1/4 cup sliced red onion (drained)
Toast the pecans or almonds in a dry skillet on medium-low heat for a couple minutes, shaking often, just enough to brown the edges of the nuts. In a large bowl, add spinach, strawberries, blueberries, toasted pecans, feta cheese, and red onions. Whisk all dressing ingredients in a small bowl. Add 2/3 of the dressing to the large bowl of ingredients, and toss to coat.
1/2 cup feta cheese or goat cheese (crumbled or diced
DRESSING 5 tablespoons extra virgin olive oil 2-3 teaspoons balsamic vinegar or apple cider vinegar 1/2 packet of Stevia (2 teaspoon honey or maple syrup) 1 teaspoon Dijon mustard (optional) Salt and pepper to taste
Serve, and enjoy! Substitute spinach with baby arugula, an arugula-spinach mix or a spinach-kale mix for added superfood nutrition. Choose other favorite vegetables such as sliced radishes, diced sweet peppers, or thinly sliced cucumbers. Add a lean protein such 7 ounces of grilled shrimp, 6 ounces of grilled chicken, or 6 ounces of wild-caught salmon for added nutrition. Increase the ingredients of the dressing, add to a mason jar, and store in the refrigerator for another meal.
Superfoo ds Summ with Cide er Salad r Vinaigr ette Dressing
July/August 2022 67
The Farmhouse A DINING DELIGHT IN THE HEART OF NATURE
at Serenbe
BY ANNIE SINGH-QUERN
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Nicolas Bour, the award-winning Executive Chef of The Farmhouse, will be there to greet you during dinner. Chef Bour and his team curate fresh seasonal dishes that would tantalize any taste buds. His claimed style of cooking is “French Country with a modern touch.” Bour is proud of not just the meals he creates, but where they are sourced. He asserts that the farm-to-table method is “the right way.” Ingredients are harvested daily from The Farmhouse’s own little organic garden just mere steps from the restaurant. “We want our guests to be able to taste the freshness of the food we gather for them the very day they dine with us.” Other produce comes from Serenbe Farms, a 25-acre organic community garden just a few miles from the main town of Serenbe. “We are proud to be supporting local growers. In a way, we are also connecting our guests with nature,” says Bour.
Chef Nic also offers a tasting alternative to the regular menus. It’s a decadent five-course meal for those who prefer an intimate privatedining extravaganza. The dishes, personally designed by Bour, are usually decided on the day and are based on the best ingredients on hand during that season. Depending on the diners’ desires, the meal offerings are then perfectly paired with selected wines from around the world. Reservations for the tasting experience are required four days in advance to best prepare for guests of four to twelve. For lunch on the weekends, the restaurant serves its signature buttermilk fried chicken. This southern favorite is usually accompanied by fresh homegrown vegetables. Accompany this with a refreshing glass of vino, and you will leave feeling delightfully satisfied. Since The Farmhouse restaurant menus change seasonally to support the local harvests, the best way to keep up with the culinary delights is through social media or the restaurant’s website. In the meantime, don’t wait to be surprised. Gather your friends and family, stow your electronics, and make your way through nature to satisfy your senses at The Farmhouse at Serenbe.
This month’s dinner menu presents an elegant balance of land and sea. For a starter: Compressed watermelon and chilled Nova Scotia lobster, giant basil, tangerine vinaigrette, and smoked Steelhead caviar. For an entree: Hudson Valley Duck and Serenbe peaches and blackberries. The Farmhouse Garden yields thyme, basil, sorrel, summer squash, and a variety of spicy peppers. From Serenbe Farms, expect varietal tomatoes, mesclun lettuces, and shishito peppers.
The Farmhouse 10950 Hutcheson Ferry Road Chattahoochee Hills, GA 30268 serenbefarmhouse.com 770-463-2622
Farmhouse Fried Chicken - Nicolas Bour
method 1. Place the chicken breast in a metal bowl and cover in kosher salt, allow to
6 servings | Recommend equipment - Cast
sit for 15 minutes. Under running cold
Iron Skillet and a candy thermometer.
water scrub the chicken with the salt and rinse off. Pat the chicken dry.
Ingredients 6 Bone in skin on chicken breasts from White Oak Pastures ½ gallon whole fat buttermilk
2. Place the buttermilk in a sealable plastic container, add the hot sauce, season with salt & pepper. 3. Add the chicken breasts to the
2 tablespoons Texas Pete hot sauce
buttermilk and seal the container,
12 cups all-purpose organic flour sifted
place overnight in the refrigerator.
2 tablespoons kosher salt 3 cups kosher salt (for koshering the chicken) 2 tablespoons fresh ground black pepper 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons Aleppo pepper ground 12 cups Manteca (lard)
the chicken In a medium mixing bowl, bet the eggs and add the hot sauce, season with salt and pepper.
In a large mixing bowl mix the flour, pepper, garlic powder, onion powder, Aleppo pepper and salt until all ingredients are evenly distributed. Remove the chicken from the buttermilk and dredge in the flour mixture, set aside on a sheet pan and allow to rest for 15 minutes. Heat up the lard in the cast iron skillet to 345 degrees. Add the chicken skin side down and fry on both sides until golden brown. Place on a sheet pan and put into a preheated 375-degree oven. Cook until done or 165-degrees internal temperature. Serve with your choice of sides or salads.
July/August 2022 71
SOWING SEEDS AND SPREADING JOY THROUGH FLOWERS Story and Photos by Bonnie Helander
garden
Melanie Landrum is used to cars stopping on the road to gaze at her front garden, or golfers on the course adjacent to her house, pausing before a shot to admire and comment on some of her blooms. She has lived and gardened at her Canongate Golf Club home for 50 years, creating a beautiful tapestry of color for those around her to enjoy. Melanie remarks, “I live in a fish bowl on the golf course, so I try to make it pretty!” Raised in Newnan, Melanie moved to the first house built on the course (Hole 10 Roquemore) across the street from the Canongate clubhouse in 1972 when her father became the club Golf Pro – a job he kept for 34 years! Her parents always enjoyed gardening, and Melanie can point out plants and trees they planted years ago; but her passion as a child was horses, and she rode and showed horses for 25 years. 72 SOUTHERN WOMAN
Melanie met her husband Ron, at Delta, where she worked in Operations. When her parents needed assistance later in life, Melanie and Ron moved “back home” into her parent’s house and then stayed on after their passing. Melanie took the same passion she once had for horses and poured her heart into gardening. A warm, down-to-earth, and caring person, Melanie’s informal cottage garden style fits her personality. A kaleidoscope of color spills out from the garden beds in the spring through the fall. Like most avid gardeners, Melanie can’t resist any new plant or variety. She always finds a place for an unusual, new find. The garden has evolved over the years. Ron, a very handy man, built a combination workshop and garden shed with a porch, where Melanie has created charm and character with pots, vintage signs and other garden art. A greenhouse was added where Melanie weaves her magic, propagating plants to add to the garden or share with friends. Anyone rarely leaves her home after a visit without a seedling or some vegetables she has grown in her vegetable garden raised beds. Melanie has over 50 varieties of heirloom roses- many spilling over arbors and her white picket fence. It is hard for her to pick favorites but she is very partial to the fragrant, yellow ‘Julia Child,’ the pink ‘Belinda’s Dream,’ and ‘Katy Road Pink.’ Another favorite is the pink climber, ‘Peggy Martin’ – a rose that survived Hurricane Katrina after being submerged in salt water for two weeks! Melanie travels to Petals from the Past Nursery in Jemison, Alabama to get her roses and other heirloom plants.
Just for fun and to save money, Melanie loves to sow flower seeds directly into garden beds. She makes sure the soil is first well amended with Soil3 Humus compost. It really is all about the dirt! Melanie sows cool season flowers into her beds around Thanksgiving – poppies, larkspur, bachelor buttons, California poppies and Lovein-a-Mist. In early May, after the last frost, she direct sows warm season flower seeds like cosmos, zinnias and sunflowers. She is awarded each year with a colorful swath of self-seeding spring and summer flowers. If you come by during spring or summer, you are likely to leave with a beautiful bouquet! Melanie loves gardening for the deep friendships she has made in the community. “The friends I have made share my same passion, and I learn so much from them. They have given me the confidence and encouragement to try new things in the garden.” Melanie hopes others will be inspired by her garden to take up the joy of creating beauty in their own yards. She suggests joining a local garden club or taking the course to become a master gardener. Or, just find some friends who can inspire you and share their knowledge. A master gardener herself, Melanie invites area residents to attend the Backyard Association monthly gardening talks, hosted by Coweta County master gardener extension volunteers, on the 2nd Tuesday of each month at the Newnan Fairgrounds.
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July/August 2022 75
IT’S A
Porch Thing By Holly Cellini | Photography by Michele Mabie
Happy Summer everyone! I hope that you excited to spend lots of time outside. Is your porch ready for summer? I have a few tips for you to pretty up you porch and make it a place where you want to hangout. itsaporchthing.com
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@itsaporchthing
First things first, if you haven’t picked up a new rug or pillows in the past year, now is a perfect time to do it! The stores are full of beautiful bright rugs and pillows. I personally love to mix neutrals with pops of color. I suggest a rug to anchor each area of your space. They don’t have to match necessarily. They can be in the same color family as long as the patterns aren’t too busy. Find a nice neutral larger layering mat for in front of the door. Then select a mat that matches the style of your home and mood. Find some pretty outdoor pillows that coordinate with your rugs. To ensure your pillows stay nice I recommend picking up a large basket that can sit out on your porch. It will look nice as well as serve a useful purpose. When you know a storm is coming you pile all of your pillows in and bring them inside. It keeps you from finding them down the street the next day. All of the items can be found at different price points. Don’t think it is out of reach. You have all of your rugs and pillows done. What next? I love to change out the flowers on my porch. I know that it is hard sometimes to keep up with hand watering everything. Get plants that you know you can keep up with. Don’t set yourself for failure. Incorporate some succulents, and invest in some self-watering planters. You fill them up less frequently so there is less to worry about. Plants add so much to a space. Pick the best ones for your space. You got this! Your space is almost ready. What more do you need? Personal touches and activities that you enjoy. What is a personal touch? Things that you love, that express your personality. I have friends that love french bulldogs, bees, dragon flies, and pigs. Find items that you like to add personality and warmth. It may take the form of a planter, a pillow, or a statue. What do you and your family like when you relax? Checkers, tick-tac-toe, cards? Have an activity you can enjoy.
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Our compass has always been set on quality beer. The trails that led us to providing our community with fresh, local flavors inspire us to never stop exploring. We hope you enjoy the adventure as much as we do.
Brewing a variety of styles for all beer drinkers. 150 Huddleston Road Peachtree City, Georgia 678.545.6024 Line Creek Bus Barn 300 City Center Parkway Fayetteville, Georgia 770.731.1641
Must be 21 and over to enjoy. Please drink responsibly. Line Creek Brewing Co. - 150 Huddleston Road, Peachtree City, Georgia, 30269
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PERSONAL INJURY FAMILY LAW OVER 70+ YEARS COMBINED EXPERIENCE
A CULTURE OF CARING. Treating each case with personal attention.
101 Devant Street, Suite 201 Fayetteville, GA 30214 770.719.9290 | wadelawga.com