Recipes: Best Brunch

BRUNCH BEST

MARK OCCASIONS LIKE GRADUATION OR MOTHER’S DAY WITH A CELEBRATORY BRUNCH, OR MAKE AN ORDINARY WEEKEND BREAKFAST EXTRA SPECIAL WITH SOME OF THESE DELICIOUS DISHES.

RECIPES CONTRIBUTED BY LAUREN STOKES AND DEIRDRE UNCAPHER | STYLED BY SARAH MCCULLEN | PHOTOGRAPHED BY JOE WORTHEM

Mom-daughter Deirdre Uncapher and Lauren Stokes have often found themselves in the kitchen and around the table together. Turn to page 56 for their story, and read on for a few recipes they enjoy sharing.

poached PEARS

2 to 3 fresh medium-sized pears, any variety 4 tablespoons unsalted butter ½ teaspoon ground cinnamon 1½ cups red wine or apple juice or cider 2 tablespoons brown sugar 1 tablespoon vanilla extract Plain, whole-milk Greek yogurt (optional) Chocolate shavings (optional)

Cut pears in half lengthwise, and scoop out core. In a large, deep skillet, cook butter and cinnamon over medium-high, stirring occasionally, until butter begins to bubble, 1 to 2 minutes. Add pears to pan, sliced side down, and cook, without stirring, about 1 minute.

Add wine, brown sugar and vanilla to skillet, and reduce heat to low; simmer uncovered, stirring occasionally, until pears are tender, about 1 hour. Turn heat off, and let cool to room temperature, about 30 minutes.

Place 1 pear half on each serving plate, reserving wine mixture in pan. Dollop each pear half with Greek yogurt, if desired, and drizzle with wine mixture. Add chocolate shavings, if desired.

asparagus QUICHE

Pie Crust Dough (see recipe above, right) 1 cup shredded cheddar cheese 6 large eggs

Preheat oven to 400°F. Roll out Pie Crust Dough into a 12-inch circle, and place in a 9-inch pie plate or 9-inch cast-iron skillet. Use a fork or knife to poke a few holes in bottom of crust. Bake in preheated oven until bottom is golden brown, about 10 minutes.

Remove crust from oven, and let cool on a wire rack. Reduce oven temperature to 350°F. ¾ cup plain whole-milk Greek yogurt or sour cream ½ teaspoon kosher salt 1 cup chopped, blanched fresh asparagus

Reserve 1 to 2 tablespoons of the cheese in a small bowl. In a large bowl, stir together eggs, yogurt, salt, asparagus, and remaining shredded cheese. Pour egg mixture into baked pie crust, and sprinkle reserved shredded cheese over top.

Bake quiche at 350°F until top is golden brown and center is set, about 45 minutes. Remove quiche; cool 10 minutes before slicing and serving.

pie crust DOUGH

1/3 cup all-purpose flour ½ teaspoon kosher salt ½ cup unsalted butter, very cold

Fill a 1-cup liquid measuring cup with ice-cold water, and set aside.

In a large bowl, whisk together flour and salt. Dice (or grate using a box grater) cold butter. Sprinkle butter pieces over flour mixture, and begin working butter into flour mixture with your hands just until crumbly, being careful not to overwork.

Drizzle ice water, 1 tablespoon at a time, over surface of flour mixture, and combine mixture using your hands just until dough is moist enough to come together and form into a ball. (You will not use all of the water; use just enough to bring dough together into a ball.) Shape dough into a 6-inch disk, and refrigerate or freeze until ready to use. Thaw in refrigerator before using.

Add a bit of nostalgia to your brunch table by using special family photos as place cards.

mothers day COCKTAIL

1 bottle sparkling wine, juice or soft drink (such as cava, Champagne, prosecco, sparkling apple juice or lemon-lime soft drink) 1 quart raspberry sorbet 1 pint fresh raspberries

Fill your fanciest glasses about halfway with your choice of beverage. Add a scoop of raspberry sorbet to each glass; top each with a few raspberries, and enjoy!

Vintage China works with delicate monogrammed napkins like this one from The Monogrammed Merchant in Oxford.

popovers

3 large eggs, at room temperature 1¼ cups whole milk, at room temperature 1½ cups all-purpose sifted flour ½ teaspoon kosher salt 4 tablespoons unsalted butter

Place an empty 12-cup standard muffin pan in oven, and preheat oven to 400°F.

Whisk eggs until well blended. Add milk, and whisk until incorporated. Add flour and salt; whisk well.

Remove muffin pan from preheated oven, and rub butter inside each baking cup to generously grease pan. Pour whisked egg mixture evenly into greased cups, filling each cup two-thirds full.

Bake at 400°F for 10 minutes, and then reduce heat to 325°F; bake until puffed and browned, about 25 minutes more. (Do not open oven until popovers have finished baking.)

strawberry BUTTER

½ cup unsalted butter, at room temperature 1/8 cup powdered sugar Pinch of salt ¼ cup hulled and chopped fresh strawberries

Using an electric mixer, beat butter, sugar and salt in a medium bowl until light and fluffy, about 1 minute. Add berries, and stir until combined but still chunky. Serve with alongside freshly baked popovers (recipe above).

notes from the kitchen

PERFECT PEARS

The peel can be removed, but Stokes always leaves it on because she loves the contrast in texture between the flesh and the peel.

SIMPLIFIED STRAWBERRY BUTTER

Replace the fresh berries and powdered sugar with 2 to 3 tablespoons strawberry jam, and proceed with the recipe as directed.

ADAPTABLE QUICHE

Experiment with the cheeses and fillings you try in quiche. Stokes is partial to asparagus quiche, sometimes with goat cheese if she has it on hand. Ham and cheddar also work well together, and zucchini is another option. Quiche isn’t only for breakfast; paired with a large green salad, it makes for a great dinner.

CRUST FROM SCRATCH

“If you’re going to go through the hassle of making pie crust, I find it’s best to make six at a time,” said Stokes. Then she wraps them securely in plastic wrap and freezes for later use. Another tip: Put aside perfectionism when making dough. Overworking it will cause it to be dense instead of flaky. It should look as if it might just fall apart.

Commencement: A New Beginning

UNIVERSITIES, COMMUNITY COLLEGES AND HIGH SCHOOLS ARE LOOKING FORWARD TO IN-PERSON GRADUATION CEREMONIES THAT WILL CELEBRATE NOT ONLY 2021 GRADUATES BUT ALSO THE CLASS OF 2020.

LINDSEY MEISENHEIMER

“Often when you think you’re at the end of something, you’re at the beginning of something else.” — Fred Rogers

Graduation. That day set aside for caps and gowns, commencement speeches, turning tassels, tossing mortarboards and exchanging hugs, handshakes and highfives. Then, no matter your age, celebrating with all the people who’ve made the day possible.

This year’s graduation ceremonies will be cause to rejoice for the obvious reasons, but the carefully planned in-person celebrations will also mark a much-anticipated return to normalcy (or at least closer to it) for north Mississippi graduates and their families.

At the University of Mississippi, not only will the class of 2021 receive their diplomas but also, after a year of waiting, the class of 2020 will finally get its due. The university will host an in-person commencement for its 2021 graduates as well as a second graduation weekend for the class of 2020.

With pandemic protocols in place, the graduates will be lauded in-person for their accomplishments, with the class of 2021 graduation exercises taking place April 29-May 2, with convocation at 8 a.m. May 1 in Vaught-Hemingway Stadium. The class of 2020 will gather May 6-8, with convocation at 8 a.m. May 8 in VaughtHemingway Stadium.

“While we were unable to hold an in-person event for the class of 2020 this past May because of the pandemic, we are eager to welcome them back to campus to celebrate and honor their incredible achievements, character and spirit,” said Chancellor Glenn Boyce.

The chancellor’s announcement came as a welcome surprise to many 2020 graduates.

“I was so excited to hear the news and knew immediately I would come back to Mississippi and be a part of our graduation,” said 23-year-old Katie Davis, of New Albany. Davis, who now lives in Washington, D.C., will celebrate her degree in public policy leadership and international studies.

“I’d be lying to say I wasn’t really disappointed,” Davis said, referring to last year’s virtual commencement event. “I was sad to not have the opportunities for final goodbyes to professors I loved and classmates I loved.”

Jamie Sproles, a 22-year-old Petal High School teacher from Hattiesburg, felt much the same. Sproles found ways to celebrate last year — by hosting Senior Week events with sorority sisters; enjoying

a special dinner with Honors College classmates; and watching her virtual commencement with her family in Brookhaven. But it wasn’t the same as the real thing.

“A lot of my friends and I just felt what was planned — some sort of virtual commencement — was not very adequate,” Sproles said. “It did not feel very special at all.”

Sproles said she was pleasantly surprised and is happy to have a chance to retrieve some of the celebratory moments she missed out on last spring. Her family has already reserved a hotel room to be present for the weekend.

Many of Mississippi State University’s 2020 seniors who were unable to enjoy a live celebratory culmination of their college years took part in MSU’s December commencement. Those who were unable to participate in December will be included in spring commencement, said Sid Salter, chief communications officer at MSU.

MSU’s graduation ceremonies will be held in-person April 29-30 in the Humphrey Coliseum in Starkville. Masks will be required and graduates will be limited to four guests each. The ceremonies will also be livestreamed.

Itawamba Community College, with campuses in Tupelo and Fulton, has invited graduates from December 2019, May 2020 and August 2020 to participate in its 2021 traditional commencement ceremonies. ICC plans to host multiple graduations rather than a single one in the Davis Event Center on campus in order to accommodate students and comply with public health guidelines. Reduced seating capacity, social distancing and masks will be the order of the day. And the Davis Event Center will close for a required period of time to make certain the center is sanitized between each graduation. The commencement ceremonies are scheduled to take place May 13-14 and will also be livestreamed.

Colleges and universities are not the only institutions hoping for a semblance of normal this spring. High schools are also making plans for in-person graduation celebrations.

At Tupelo High School, where 2020 seniors took part in five smaller ceremonies in five different places last year, Gregg Ellis, director of communications at THS, said the goal this year is to have a single graduation ceremony in one place while following protocols for safety. THS graduation will be May 21.

After Oxford and Lafayette high schools had to cancel graduations scheduled to be in Tad Smith Coliseum last year, the schools arranged for seniors to each invite five guests — friends or family — to appear with them on their campus at a designated time over a multiple-day period to watch them receive a diploma. Videos made would later be broadcast for all to see.

Plans are in place for more typical events this year. An agreement was signed in March between the Oxford School District and the University of Mississippi for the use, once again, of Tad Smith Coliseum for Oxford High School’s 2021 graduation, according to Heather Lenard, public information officer for the district. OHS graduation is slated for 6 p.m. Friday, May 21.

Lafayette High School looks forward to a return to the ordinary as well for this year’s graduation. Ceremonies will be back on the university campus as well, with a backup plan to move to the LHS football field if necessary.

“As long as Ole Miss can host, that’s where we will be,” said Dr. Glenn Kitchens, LHS principal. “Everything will remain dependent on COVID restrictions, like limiting number of guests, but those things can be tweaked up until the week before graduation.”

Indeed, while safety standards such as limited seating, social distancing and mask-wearing will be in place for this year’s commencement ceremonies, it is likely many participants will find those small prices to pay for a chance to celebrate graduation alongside classmates, surrounded by friends and family.

“I don’t mind wearing a mask,” Sproles said. “Graduation is a big deal for me. I want to see my professors again and friends. I want to say the goodbyes I didn’t get to say last spring. It’s important.”

The joy of graduating alongside college friends is captured in popular graduation photos like these. After the past year, members of the Class of 2021 will feel especially fortunate to make these memories together.

Eat {& drink} at McCormick’s

THE UNIVERSITY OF MISSISSIPPI CAMPUS IS NOW HOME TO MCCORMICK’S, A PUB LOCATED INSIDE THE INN AT OLE MISS.

WRITTEN BY EILEEN BAILEY | PHOTOGRAPHED BY JOE WORTHEM

Nearly five years of planning and work have paid off with the opening last fall of McCormick’s Bar and Grill at The Inn at Ole Miss. The showpiece of the restaurant will be a bar top built by HGTV star and Ole Miss alumnus Ben Napier.

Kirk Purdom, executive director for the Ole Miss Alumni Association, said opening a bar, the only one located on the campus of a public university in Mississippi, expands the services offered to alumni and others who stay at The Inn. Before it could even happen, Purdom said, the hotel had to be granted resort status, which was given recently by the state of Mississippi.

“The one thing that we needed to be a full-service hotel was a bar,” he said.

Gay Bukur, general manager for The Inn at Ole Miss, said McCormick’s was named for David and Susan McCormick, both alumni of Ole Miss. The couple’s contribution was used to sponsor McCormick’s when it was a breakfast restaurant. Bukur said the restaurant and bar, like the hotel, is open to the public.

McCormick’s is a full-service restaurant that serves American cuisine similar to a pub, she said. In addition regular breakfast, lunch and dinner menu items, they offer specials.

The highly anticipated bar top will be made by Napier, who with his wife, Erin, co-stars in the HGTV series “Hometown.” The husband-wife duo, both graduates of Ole Miss, renovates homes in

Ben Napier, pictured above with his wife, Erin, is building a bar top that will be installed soon at McCormick’s. The Napiers are Ole Miss alums and HGTV stars.

Laurel. Purdom said he met Napier through various alumni events. “(I thought) he would love to do it,” Purdom said. “They are both such nice people. He was excited to contribute to the project.”

Napier is a woodworker, who often uses reclaimed materials in the projects he takes on in his Laurel shop.

“I thought it would be neat if he built a bar top that came from

McCormick’s, located inside The Inn at Ole Miss, is a full-service bar and restaurant offering breakfast and lunch everyday and dinner on the weekends.

trees in the Grove that had been knocked over in storms,” Purdom said.

So, the crew that handles the care of the trees in the Grove cut several downed trees into 18-foot-long slabs, which were sent to Napier in Laurel, where he is building the bar. Napier, who is currently filming the fifth season of “Hometown,” recently visited campus, and the bar top is expected to be completed soon. Napier said his love for Ole Miss led to his working on the project.

“Building something for your alma mater is a dream for anyone,” he said. “The fact that I met my wife at the University of Mississippi, that I proposed to my wife while there, that we got married on campus, that we graduated together makes it even more special.”

Wood floors, warm, dark wooden paneling and bright pressed tin on the ceiling are all new features of McCormick’s, which once served as the breakfast area for guests at the inn. A long bank of floor-to-ceiling windows allows light to showcase the bar’s new look. Several televisions allow guests to watch sporting events. Tables occupy an open space, allowing guests to spread out.

“We wanted it to be a comfortable place with a pub feel,” Purdom said.

Since its fall opening, Purdom said, the restaurant has seen a steady stream of visitors, especially for breakfast and lunch. “Everything looks great, and we are happy with how it turned out,” he said. “The food is really good.”

Since it opened, it has followed CDC guidelines for capacity. They were even able to host an event in the fall with about 30 people. “It went really well,” Purdom said.

The staff is now working on how to offer pickup parking spaces to expand their ability to offer to-go orders. Also in the works is the possible expansion of outdoor seating and tables.

Purdom said he could not be happier with the atmosphere and look of McCormick’s. What he loves the most is how the Edison lights, combined with the outside view through the bank of windows, just make it shine.

Breakfast and lunch are offered every day. Purdom said some of McCormick’s breakfast favorites include French toast and omelets. Lunch offerings that seem to be popular are quesadillas, wings, burgers and fish and chips. Dinner is offered on the weekends. Providing evening meals during the week depends on the number of people staying at The Inn.

Turnout during football season was good as people came to watch the game on the screens inside McCormick’s, he said. Despite the limitations required in recent months, Purdom said, McCormick’s has done well. Additional plans are in the works for the future.

McCormick’s was designed by JBHM Architects of Tupelo and Jackson. JBHM also designed the South Campus Recreation Center, which opened last fall.

The Inn at Ole Miss offers a variety of services for all types of events, including conferences and weddings, and also offers their own catering services. Learn more at theinnatolemiss.com.

SIX WEEKS INTO BASEBALL SEASON, THE REBELS ARE LIVING UP TO THE HYPE.

WRITTEN BY EMILY WELLY

ILLUSTRATION BY LAURIE FISHER

le Miss Baseball began its season with a No. 1 ranking after sweeping TCU, Texas Tech and Texas at the State Farm College Baseball Showdown in Arlington, Texas, the weekend of Feb 22.

After the Texas trip, the Rebels played 13 straight games at home in late February and March, winning 10 of them.

There is still plenty of ball to be played. The NCAA Division I regular season goes through May 22, with the tournament beginning June 4. The College World Series takes place in Omaha June 18-30.

For fans, while the traditional outfield crawfish boil tailgate parties and beer showers might not be part of the revelry this year, the atmosphere at Swayze Field is beginning to feel a lot more like we remember since restrictions have been eased to allow more spectators. Additionally, all games are broadcast on TV.

And that’s good because the Rebels continue to show they are a team worth watching. Here are a few more reasons why.

Highlights

Senior third baseman Tim Elko was named National Player of the Week and SEC Player of the Week March 8 after hitting five home runs in five games in early March.

Coach Mike Bianco scored his 500th career win at Swayze Field when the Rebels beat Belmont 4-3 March 6 thanks to junior Kevin Graham’s eighth-inning home run.

Pitchers Gunnar Hoglund and Doug Nikhazy were named to USA Baseball’s preseason watch list for the Golden Spikes Award, the top individual honor in amateur baseball. A total of 55 players in the country made the list. The award will be presented in July. Hoglund and Nikhazy were also named preseason AllAmericans by multiple organizations.

Of the team’s nine seniors, about half missed last year after the season was canceled and are back playing again this year. The other half will be eligible to play next year because of missing last season, thanks to the NCAA granting athletes an extra year of eligibility.

April 22, Don Kessinger’s jersey number (11) will be retired and displayed on the outfield wall. After playing for the Rebels in the 1960s, he was shortstop for the Chicago Cubs, earning six All-Star and two Gold Glove selections.

Home Games

April 6 vs. Alcorn State April 9-11 vs. Arkansas April 13 vs. Austin Peay April 20 vs. Little Rock April 22-24 vs. LSU April 30-May 2 vs. South Carolina May 4 vs. Arkansas State May 11 vs. Little Rock May 14-16 vs. Vanderbilt May 18 vs. UT Martin *Games are also broadcast on the SEC Network or ESPNU. For the complete schedule, times and ticket and broadcast information, visit olemisssports.com.

Timed with home Ole Miss baseball games, the Grove Bowl and graduation weekends, Visit Oxford will coordinate Pop Up Oxford: Spring Edition, an effort to highlight pop-up art and music events happening around town in April and May.

“We are excited to host Pop Up Oxford: Spring Edition and look forward to welcoming back some of our visitors that we’ve been missing,” said Kinney Ferris of Visit Oxford. “By spreading out these events over four weekends, we want everyone to have the opportunity to enjoy all that Oxford offers in a safe way.”

Visit Oxford will host art vendors, who will be set up in alleyways around the Square in order to allow for social distancing, from noon-5 p.m. April 23, and 10 a.m.-5 p.m. April 24, May 1 and May 8. Vendor spots were offered to Double Decker Arts Festival artists who were previously juried into the festival but were unable to participate due to the COVID-19 cancellations.

Live music will also be heard all around the Square during these weekends. The End of All Music will host a balcony concert from 5-7 p.m. April 23. And music will play in the pop-up Blue Delta Blues Alley from 4-8 p.m. April 23 and 2-6 p.m. April 24.

Tunes Around Town, a pop-up walking music festival around the Square, will also take place from 5-7 p.m. April 24, May 1 and May 8. Visit popupoxfordms.com for information and updates.

Pop Up Pop Up Oxford Oxford

Spring Edition

VISIT OXFORD COORDINATES ART AND MUSIC POP-UPS FOR WEEKENDS IN APRIL AND MAY.

WRITTEN BY EMILY WELLY

VICKI STEVENS | PROVIDED BY SOMETHING SOUTHERN

While you’re in town this spring, hop on Oxford’s iconic doubledecker bus for a tour. In the spring, Visit Oxford offers tours at 3 p.m. and 4 p.m. Fridays of home Ole Miss SEC baseball weekends and graduation weekends (April 9, 23 and 30, and May 7 and 14).

On the tour, a local historian guide provides a trip through history, visiting points of interest on the University of Mississippi campus and around the city.

Tickets are $10; $5 for children 12 and under. Call 662-232-2477, email tourism@visitoxfordms.com or direct-message @VisitOxfordMS on social media to reserve seats. Seating is limited due to social distancing, and masks are required.

ROOMS WITH A VIEW

WITH A LITTLE KNOW-HOW AND A LOT OF INGENUITY, AN OXFORD COUPLE BUILT THEIR DREAM HOME ALMOST COMPLETELY ON THEIR OWN.

WRITTEN BY ALLISON ESTES | PHOTOGRAPHED BY JOE WORTHEM

Down a winding country road in the Woodson Ridge area northeast of Oxford, a trim, modern, newly built home sits on the crest of a hill. You can’t tell from the front, but within, large windows and a deck along the backside of the house offer sweeping views of the valley and hills for miles beyond. Everything about the house seems perfectly suited to the site, and to the owners, Kerby and Mindy Ladner — perhaps because they did much of the work themselves.

“We did electrical, we did plumbing, we did flooring, we did painting, all that stuff,” Mindy said. “We installed lighting, installed all the fixtures; we did the kitchen, we did everything — just the two of us. If you like it, we did it — if you don’t like it, we did it.”

Mindy, who has a degree in design, did the preliminary drawings of the house, and Kerby, an electrician, handled the wiring. An architect drew up the plans to scale, and a contractor dried-in the house, including insulation, sheetrock and countertops. But pretty much everything else, from waterproofing the basement to roughing in the plumbing before the build, the couple just figured out how to do on their own. Continued on page 50

Continued from page 49

The home is on some acreage that had been in Mindy’s family. Mindy grew up near there; Kerby is from the Happy Valley area off Campground Road. The couple owned a farm in Tate County and, for a long time, had plans to build there, but things changed. Kerby’s dad died, making him want to be closer to his mom; Mindy took a job at Wildrose Kennels, while Kerby worked in Batesville. Ultimately, they decided to remain in Oxford.

They broke ground in October 2016. It took about a year and a half, but in February 2018, they were able to move in.

The couple designed the home to be comfortable and functional, starting with the orientation of the house on the site. The front of the house faces the road on the west side. The back of the house has large windows to take advantage of the stunning view to the east. While the house isn’t specifically passive solar in design, that did play a part in many of the choices the couple made.

“We wanted to maximize our eastern view and minimize the west facing facade, since we are situated close to the road,” Mindy said. “We didn’t stick to strict passive solar ideals because we didn’t have a true need for solar heat gain living in Mississippi, but plenty of need for solar exclusion with the never-ending summers.”

The slope in back of the house was completely wooded but has been cleared except for two trees that leaf out and provide morning shade in warmer months, as does the overhang over the deck. Clerestory windows near the ceiling allow more light in winter, but a deep overhang reduces the amount of sunlight in summer. Smaller windows on the west side allow for cross ventilation, but help keep out the hot afternoon sun.

“Our house can be ventilated easily with only being a single-room depth and lots of opposite windows and doors for cross breezes,” Mindy said. “We also have a full basement that keeps at a constant temperature of about 64-65 degrees, even without any heat or AC. We took a risk with the darker paint color, but it hasn’t affected our indoor temps in summer.”

On the main floor, the master bedroom and bathroom are at one end, and a guest suite is at the other. The open common space in the center includes the kitchen, dining and living areas. Mindy’s and Kerby’s tastes are both evident in the interior design and decor, which includes clean lines, and a mix of natural and contemporary details.

“My husband would love to live in a log cabin, and I would love to live in, like, a glass box,” Mindy said. “So the contemporary design kind of balances the two of us. Elements of polished and shiny and glass: That’s me. Wood and rustic: That’s him.”

The ceiling height in the center area of the house angles from 10-17 feet. An exposed beam across a 30-foot span is the backbone of the house.

“My husband didn’t have a whole lot of faith that it (the beam) was going to look very good,” Mindy said. “He was like, ‘This is not going to be very pretty, it’s just a glue

lam beam.’ And I said, ‘No, when we get it stained, it’s going to be neat; it’s going to be different.’ And when they see the house, that’s the overwhelming response from people. People say, ‘Wow this is so different, but I like it.’”

The couple installed the tongue-andgroove pine on the ceilings of the decks outside the kitchen and dining space, which will eventually be joined to wrap completely around the back of the house. They also built the welded metal railing around the deck.

“My husband is the welder, and I’m the holder,” Mindy said. “I just held it vertical, and he welded.”

Mindy intended to have the kitchen and bathroom tile contracted, but ended up doing it herself. Energy efficient LED lighting is used throughout the home, especially pretty in a multistrand crystal fixture over the dining table. For the common space, the couple chose a vinyl wood floor, which they also installed.

“I could have spent the same amount of money and had hardwood,” Mindy said. “But I have dogs; I cook a lot; I don’t want to have to worry about the floor being messed up or scratched, and this I can go through and wet mop.”

The kitchen cabinetry, which they also installed, takes advantage of the high ceilings by providing lots of vertical storage. Downstairs, in the same footprint, the unfinished basement with recycled tin walls offers ample space for office, dogs and even more storage.

“You can never have enough storage,” Mindy said. “I didn’t want to clutter up the upstairs with any kind of junk. It’s probably a little more clinical and sterile than what some people like, but I like for it to be restful and simple. I don’t like clutter; I don’t like things everywhere. I don’t want to have to move all that stuff. I want to be able to go through, clean and dust in an hour.”

Mindy and Kerby say the satisfaction of having everything just the way they wanted it, as well as the savings, was worth all the effort. They wouldn’t change a thing.

“Doing everything yourself, it’s going to take you twice as long to get it done,” Mindy said. “But you’re going to save a whole lot of money that way. Building that value was worth it in the long run.”

Pat Sistrunk has found joy in many things throughout her life but none has been as constant as the game of golf.

The Vicksburg native has three adult children (she lost a son to leukemia when he was in high school); she bought and restored McRaven, one of Vicksburg’s historic antebellum homes; she speaks four foreign languages — French, Spanish, Russian and German — and while in COVID quarantine, she’s learning Italian; she piloted a plane; earned her Ph.D.; and until the pandemic put a halt to it, Sistrunk played golf every single day, weather permitting.

In October, she turned 96.

“You know, I contribute some of my longevity to golf,” Sistrunk said. “And I miss it terribly.”

She has a putting rug inside her Okolona home and a place outside to practice chip and pitch shots, so she’ll be ready to resume her game when it’s safe.

Golf has been a part of Sistrunk’s life since she was 11, thanks to her childhood best friend, Patricia “Ticky” Peterson.

“Ticky was an only child and her parents loved golf,” Sistrunk said. “They would golf every Sunday, and Ticky would have to go along and walk the course while her parents played. She hated it. One day, she came to me and said she was going to learn to play golf and asked if I would learn too.”

Sistrunk received a set of clubs that Christmas, and the rest truly is history.

While attending college at Barnard College in New York City, Sistrunk took golf as her physical education.

Young at Heart

A GOLF LOVER FROM OKOLONA IS EAGER TO BE OUT OF QUARANTINE AND BACK ON THE LINKS.

WRITTEN BY LESLIE CRISS | ILLUSTRATED BY ABBEY EDMONSON

“In the winter, we couldn’t get to the golf course,” she said. “They put up a net between two big buildings and we’d hit balls and run. The balls would go into the net, hit the wall and come flying back toward us.”

While raising her children after a divorce, Sistrunk taught school in Vicksburg. At the urging of a friend, she signed up for an adult education course taught in Vicksburg by a professor from Mississippi State University. His name was Walter Sistrunk and he later became Sistrunk’s husband.

“He was a pilot in World War II,” she said. “We bought a plane together before we ever married. He taught me how to fly.”

Sistrunk had two requirements of a second husband, and Walter met both. Her dog had to like him, and he had to like golf, which he later learned.

“I always beat him,” she said with a chuckle. “But he didn’t seem to mind.”

After the two married, Sistrunk spent two years as director of instruction on the Tupelo campus of Itawamba Community College. She later transferred to the Fulton campus where she taught French and Spanish for 17 years until she retired. With her husband at MSU, the two chose to live in Okolona. Walter Sistrunk died in 2004.

On her 90th birthday, the Okolona Country Club, where Sistrunk has been the Women’s Champion for the past 15 to 20 years or so, gifted her with signs at the start of each hole reading “Miss Pat’s Tee Box.”

Until the pandemic, Sistrunk was a daily fixture at the nine-hole course, where she owns her own golf cart. She hasn’t kept count of tournament bests, but she’s picked up myriad medals through the years for things like best putt, among others. She’s played in Senior Olympics tournaments. She admits she’s a good short game golfer but has never been a great distance driver. She speaks philosophically about the game.

“Golf will teach you a lot about yourself and about other people,” she said. “Sure, it can be frustrating when you think you ought to be hitting better. But it’s a roll of the dice, some days you’ve got it and some days you don’t. You just do better the next time.”

Better Together

FROM SHOOTING HOOPS TO BAKING FROM SCRATCH TO FOLLOWING ARTISTIC PURSUITS, THESE MOTHERS ARE SHARING WHAT THEY LOVE WITH THEIR CHILDREN AND IMPARTING LIFE LESSONS ALONG THE WAY.

WRITTEN BY LESLIE CRISS

PHOTOGRAPHED BY JOE WORTHEM

As is often the case with history, there are multiple stories regarding the origin of Mother’s Day. However, one story that has stood the test of time is that in 1914, President Woodrow Wilson, with the stroke of a pen, established Mother’s Day as an annual observance on the second Sunday in May. The reason for the observance has never been in question. It’s a day to honor mothers and those who represent the importance of maternal bonds. It’s a day to remember those no longer here and laud those who remain. It’s a day to thank them for their love and their life lessons.

In the kitchen

Lauren Stokes likely learned lessons from her mother that put her on a path leading to what she does today. Stokes and her husband, John, have owned and operated Tarasque Cucina in Oxford for the past five years. Born in Maine, Stokes lived in a cabin with kerosene lamps, a wood stove and no electricity until she was 6½ years old. “We were pretty poor when I was growing up,” she said. “Dad was a wonderful dreamer who found a cabin in our price range with stunning land, a workshop for his woodworking, a pond. It was heaven until you were in the middle of a snow storm.” It was clear to Stokes even in her childhood that her mother, Deidre Uncapher, was skillful in a kitchen, especially where cooking was done on a wood stove. “Mom is really an innate cook,” said Stokes, 38. “She read a lot of cookbooks, but there is just so much she just knows. I mean, a certain amount of planning must be done to prepare a meal on a wood stove.” When the family moved from the cabin to a Maine farm, Stokes started spending some time in the kitchen, where she witnessed more of her mother’s kindness. “She was always an encourager,” Stokes said. “She never forced us, but was very welcoming in the kitchen. It was like supervised free rein. She gave me cookbooks, and if I had questions, she made sure I had the knowledge. But she didn’t helicopter.” Stokes’ mother said she wanted her children to feel comfortable in the kitchen. “I grew up in a privileged family,” said the Manhattan native. “We weren’t welcome in the kitchen. I wanted to cook but had no skills. So I wanted my kids to feel welcome in the kitchen. It’s where they did their homework. And one night a week when they were growing up, I let them pick the meal and help prepare it.” Perhaps the fondest culinary motherdaughter memory involves the baking of Christmas cookies. “My mom’s best friend Karen would come over and cook all day,” she said. “I’m sure I wasn’t much help, but it is a tradition we continue, my mom and I.” Stokes’ younger brother Daniel was also invited to join in the holiday baking. “The day of baking was too long-term for Daniel,” Uncapher said with a chuckle. “He participated, but fleetingly. He liked to eat the cookies but not make them.” One holiday season a few years ago, the cookie making involved at least 10 different kinds of cookies that yielded almost 1,000 cookies, most given away. Stokes remembers many other simple gifts of grace from her mother. “We’d have sleepovers, and in the morning, she’d send us out to pick strawberries or blueberries for homemade muffins or pancakes,” she recalled. “Every year for my birthday, she would make my favorite — an asparagus quiche — with asparagus picked from a 100-year-old patch on the farm. We had homemade bread with really good butter, wonderful fresh vegetables. Life was filled with really simple, simple good things, which I love so much.” Stokes’ aunt and uncle left Maine for Mississippi 18 years ago after falling in love with Water Valley. Stokes transferred to Ole Miss soon after, and her parents didn’t wait long to follow. “They fell in love with Mississippi too,” Stokes said. “And why wouldn’t you?” It was in Oxford where Stokes met her future husband while they were both working in restaurants. They met at a “late night,” a social gathering of restaurant staffers late in the evening after eateries close. Soon after, she moved to western Australia and worked for a toy company for a year. When she returned to Oxford, the two ran into one another and began dating. They’ve been married 11 years and now live in Water Valley where they’ve bought an old house to renovate. In addition to Tarasque, Stokes has worked fulltime at BorgWarner in Water Valley for six years. Continued on page 58

Turn to page 26 for some of Stokes’ and Uncapher’s recipes, including Asparagus Quiche (pictured above), Popovers and Strawberry Butter.

ON THE COURT

Tupelo’s Natasha Lewis absolutely loves the game of basketball. And whether by some happy accident or the passing along of just the right bit of DNA, her two sons love it too. Twelve-year-old Caleb has had a basketball in his hands since he could walk, his mother proudly proclaims. And his younger brother Kyle, 9, can’t pass a goal without shooting a ball. Let’s not leave their dad Carlton out of the equation — he’s also an avid fan of basketball. “We have had a small basketball goal in our living room for years,” Natasha said. “There’s been nothing breakable in my living room. But last summer, we took it out, and I finally got a coffee table and end tables. The mini goal is in the garage, so now I can’t park in the garage.” There’s also a standard-size goal outside and little ones on the wall in most rooms in the Lewis home. For the past seven years, Natasha, a computer software engineer, has been an instructor of information technology at Northeast Mississippi Community College in Booneville. When she’s not in her classroom, she’s enjoying serving as a basketball coach for Tupelo Park & Rec. Serendipitously, the team she’s coached most recently — The Lakers — includes her sons. “Sometimes it’s hard,” Natasha said. “I am naturally overly competitive, and I’ve played basketball all my life. I often see these kids with more potential than they are putting out there; it’s hard not to fuss, but I try not to. I want them to learn the basics and have a love of the game … but I still like to win.” Her sons agree having their mom coach their team is a little weird, but they roll with it. Kyle even admits that he doesn’t mind it at all. “I kind of like it,” he said. “She wants to teach me how to get better.” In Park & Rec basketball, teams play nine games before moving right into baseball season. Lewis has also coached her sons in baseball. “One reason I love teaching is that I need a work-life balance and teaching has given me that,” she said. “I don’t miss any of my sons’ moments. I tell them, ‘If it’s important to you, it’s important to me.’ “I learned that from my own mom who was a single parent for years. She pushed me to get an education, but she also taught me that making money is not the only important thing. She never missed any of the moments in my life or my siblings’ lives.” Whether shooting hoops or stepping up to bat in an official game, the Lewis brothers rarely refer to their coach as Coach. “They call me Mama all the time,” Lewis said. “In fact, there are several other little boys on the team who call me Mama too. After practice, I always seem to end up with an extra kid or two.” The Lewis family plays a whole lot of basketball, but when not dribbling and dunking balls, they enjoy playing dominoes and going fishing. Caleb and Kyle recognize they are winners when it comes to good moms. “She’s a great mom because she pushes us to do better and work harder,” Caleb said. “Not just physically, but mentally too.” Kyle has his own opinion. “She loves us,” he said. “She loves supporting us a bunch. That’s pretty much why she’s a great mom.” Continued on page 60

IN THE WORKPLACE

Anyone near Corinth with an affinity for unique floral arrangements or art in myriad mediums is certainly aware of Elizabeth Spencer Designs. But who is Elizabeth Spencer? Elizabeth Spencer is not a single person, but instead it’s the motherdaughter creative team of Laura Spencer Albright and Anna Elizabeth Evans. “We use our middle names for our business, said 27-year-old Evans. “A lot of people might not realize that.” The two started Elizabeth Spencer Designs in May 2017 to do what they love — florals for events, such as weddings, and custom art. “I do a lot of commission work like portraits of homes, paintings of bridal bouquets,” Evans said. Her mom will also work on commission, but it’s not her preference. “I love doing what I want to do,” Albright said with a laugh. “I’ve done a lot of watercolor paintings of homes. I had a great art teacher in Marty McLendon at Northeast Mississippi Community College.” She credits her knowledge and love of all things floral to her mother, Ann White, who’s 81 and also lives in Corinth. “She taught me a lot about wildflowers and foraging material from the side of the road,” said Albright, 57. “We’d go to Pickwick in the summers, and we’d pick phlox, black-eyed Susans. She taught me to appreciate and arrange flowers. To this day, when we go on a walk, she points out the flowers to us. “We love to incorporate wildflowers in our arrangements for a more organic look, and that’s been a big influence on Elizabeth Spencer.” As White schooled her daughter in the art of flowers and floral design, Albright passed it all down to her own daughter. “My mom taught me pretty much all I know about flowers,” Evans said. “She taught me to embrace my creative side and to not be afraid to be different, in art and in life. I grew up watching her make art in all mediums — knitting, calligraphy, even in the kitchen.” Albright is a registered nurse by profession, though these days she follows full time her love of art and flowers. Evans has a degree in journalism and eagerly lists ways she uses that degree in the design business. “I do use a lot of aspects of journalism, I think,” she said. “I communicate with clients, do some photography and graphic design, and write captions for Instagram. Does that count?” Mother and daughter admit to being perfectionists, but that has not created an obstacle to working together. “We are a lot alike, and we’re very close,” Albright said. “Anna was never a moody teen or a princess diva daughter. We like spending time together, even working hard late into the night. Anna picks up my slack, and I hope I do that for her.” Anna agrees. “Absolutely, she does. And it’s also amazing to be able to wholeheartedly trust and count on one another in life and in business,” Evans said. “So the burden is never resting solely on one of us. This has been a real asset to our mother-daughter business. We are also inspired by each other … we can develop ideas better when we’re working together.”