Mud & Magnolias Holidays 2019

Mud&Magnolias Holidays 2019

Holiday Gift Guide MSmade • Seasonal Recipes Duke Pecans • Convenient Christmas holidays_2019.indd 1

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357-B S Gloster (Denton Plaza) Tupelo, MS • 662-842-4152

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Stacy Lunn Closing Coordinator 662-620-2208

Lola Knight Advertising/PR & Listing Coordinator 662-620-4845

Christy Cottom Receptionist 662-620-2232

Jonathan Phillips IT Technician

Jessica Arendale

Ora Baldwin

Tammy Bartee

Cindy Black

Kathy Chism

Nate Coleman

Levetta Conley

Mackenzie Copeland

Yvette Crump

Elite 3

Team 2 Gen

Jason Scruggs Owner

Lisa Bradley

Gena Nolan Managing Broker

Bret Carroll

Eric Chambers

Team ACE

Marlo Finnie

Sara Flanagan

Shaila Fleenor

TUPELO/SALTILLO | 3543 Tom Watson Dr. | (662) 620-2232 holidays_2019.indd 4

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Austin Gentry

Freddy Grant

Paula Grant

Marcus Green

Kim Harper

Matt Hartigan

Martha Hood

Dennis Jaggars

Marshall Jenkins

Dallas Jones

Carol Kloac

Marcus McCoy

Kerry Montgomery

Mesha Montgomery

Nick Nichols

Pam Norris

Susan van Benten Odle

Libbie Parker

Tim Putt

Kelly Roberts

Jim Royce

Janie Sanders

Alice Scruggs

Creig Sherrer

Mandolyn Shurden

Sherrie Springer

Charity Stamps

Margaret Stiles

Rosmir Washington

Laura Watson

Caroline Upthegrove

Ashley Wallace

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Pediatric • Newborn • Adult • Geriatric & Express Care Services No matter which provider you see, you will get the benefits of our specialized team approach to the highest quality of adult and pediatric care.

Bailey McNeese, FNP-C

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Call for appointments: 662-993-9336 Newborn, Pediatric & Adult Immunizations • Comprehensive Primary Care • X-Rays • Suture & Lesion Removal • Pediatric Care • Women’s Health • Wellness Exams • EKG • DOT Physicals P: 662.993.9336 F: 662-993-9338

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Located within 10 minutes of Blue Mountain College, Red Barn Wedding Venue, First Monday and 3 blocks from historic downtown Ripley.

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Make Your Reservation on Airbnb

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CONTENTS

39

59 98 31

39

50

EXTENDED RECIPES

We know the stress and scheduling behind a holiday meal, and this year, we decided to help you plan. With oven rotations in mind, we made sure some of these recipes can be made days in advance, so all that’s left is day-of assembling and baking.

The Camps are all about tradition, like Christmas at Grandma’s. After her death, Tyler Camp bought his grandmother’s house in 2016, and brought the Camps back home for the holidays.

MSMADE

What started out as friendship in high school and onto college, has turned into a business partnership. These three women teamed up to create MSmade – handmade fine j welry by Mississippi girls.

A CONVENIENT CHRISTMAS

Thanks to All Wrapped Up and Oxford Town Concierge, these women are taking the stress out of the holidays, and getting you back to what matters most: slowing down and enjoying the intricacies of the holidays with family.

69

CHRISTMAS AT THE CAMP COMPOUND

ALSO:

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Holidays 2019 check out this month’s video for gift wrapping instructions

by Kristin Busby at mudandmag.com.

CRAZY FOR CHRISTMAS

With a 12-foot tree, this family means business when it comes to Christmas.

This delightful Corinth home puts a new spin on home for the holidays, which for them, usually starts in October.

ON THE COVER

TRENDY TREE

Trendy Tree brings the holidays to customers worldwide. Now, with its new storefront in downtown Pontotoc, Trendy Tree is bringing fresh ideas to Mississippi; plus, an inside look into this year’s decorating trends.

Throughout the holiday season, we invite you to appreciate the little details and finishing touches – like little bows – that tie it all together.

DIY CALENDAR

DUKE PECANS

GIFT GUIDE

DIY GIFT TAGS

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98 M&M

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O

n Christmas morning when I was a child, my sister and I would race into the living room to see what Santa had delivered. My parents would be sitting there with big smiles and eager excitement. Now as an adult with a young child of my own, I wonder if that look was actually exhaustion.

When I think of holidays past, the main thing I reflec on is family. People who are no longer here and the sweet memories I hold so dear. People I get to see only during the holidays, but always wish it was more. People who bring me joy, laughter and lots of hugs. That’s what the holidays are all about for me.

Whether you try the Christmas cookies or any of the other delicious holiday recipes (pg. 31), I hope you fin something you can share with the ones you love.

If you are running short on time, or just want to take out some of the holiday stress, reach out to my friends in Oxford to make your Christmas a little more convenient (pg. 59). All Wrapped Up’s Kristin Busby takes the worry out of getting all those gifts wrapped up beautifully.

Anne Fairley Smith and Christy Larson of Oxford Town Concierge can do it all — from decorating to shopping, they are your go-to girls for getting through the holiday season.

If getting your house festive is on your to-do list, head over to Trendy Tree in Pontotoc (pg. 94). Their new storefront has all kinds of unique decorations pulled together to allow you to visualize what will make your house memorable this Christmas.

Whatever you do to make the holiday season special with your family, I hope this issue helps you get into the festive spirit. Wishing you all the best this holiday season and into the new year!

1242 S Green St. Tupelo, MS 38804 662.842.2611

EDITOR-IN-CHIEF Sarah Brooke Bishop

ASSOCIATE EDITORS Leslie Criss Lindsay Daff on Kristina Domitrovich

FEATURED SALES CONSULTANTS Leigh Knox June Phillips Darla Webb Angie Quarles Amber Lancaster Teresa McDonald Krystal Anderson

CONTRIBUTING WRITERS Leslie Criss

CONTRIBUTING PHOTOGRAPHERS Lauren Wood

subscriptions@mudandmag.com advertising@mudandmag.com info@mudandmag.com mudandmag.com This magazine is a monthly publication of Journal, Inc.

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Multimedia Editor’s Introduction

C

.S. Lewis writes in “The Problem of Pain” that “the books you really love are bound together by a secret thread.” This thread runs throughout our lives, wordlessly connecting us to things and people that – for whatever reason – illuminate us with joy. The thread is “the secret signature of each soul,” and it is a compelling echo reminiscent of God, of the facets of Him we refract.

I often wonder about my own thread and where it will lead me. I see it in glimpses, a force that, by design, has woven my life through people and places. I first re ognized it at 10, when I read “To Kill a Mockingbird,” a gospel which taught me the power of justice, passion and storytelling. At 11, I dreamt up a little magazine I made for friends (and by little, I mean six pages of stapled printer paper, crumpled up and stained by after-school snacks). At 15, I’d come to know pain, and it would propel me to empathize at greater heights. And at 17, I crushed a critical nerve in my spine, meaning I had some bedrest to complete. So, I checked out photography manuals from Vicksburg’s little library and poured through them relentlessly. Four years later, when I would lose my fervor for photos, my friend would tell me to pick up my camera again. I would listen.

And at 24, I’m here. Perhaps life isn’t this linear, and of course I’m skipping over chapters. But the thread, the thread that connects me to my purpose, my passion, my relationships and my contentment, is made of a love – and a need – for stories. I love hearing them, telling them, capturing them as they unfold before a lens. It is where I’ve built a home for myself. I’m so excited to share my heart with you through photographs, to explore a new part of Mississippi and to hear what you have to say about it all. It is a sincere privilege, which I will honor as best I know how. After all, a thread has led me here.

Warmly, Lindsay Pace Daffron

Our Favorite Parts of the Holidays + Our Favorite Christmas Songs My favorite part of the holiday is getting to spend time with family. We always go to church together to celebrate Jesus’ birthday, and enjoy each other’s company. + “Rockin’ Around the Christmas Tree” by Brenda Lee

+ Look for ornaments throughout the issue to read more holiday favorites!

-Sarah Brooke Bishop, Editor-In-Chief

Every Christmas Eve, after a warm supper, my mama would ask my sister and me to join her on our couch.

We’d each pick a side and snuggle into her as she’d read the “Polar Express” — the vintage book with a jacket painted by Chris Van Allsburg. The illustrations, made of rich, melancholy hues of gray and navy, lulled us to sleep with her steady narration. Of course, there were other fun traditions (like watching “The Tangerine Bear,” a devastating movie about a teddy bear whose smile is sewn upside down), but as I’ve grown up, this remains my favorite. Her kind, patient voice, which I cherish more each day, always soothes the soul. I plan on joining her for a 24th reading this Christmas Eve. + Favorite Christmas song: “Fa La La” by Justin Bieber (Hey, don’t judge! It’s pretty fun.)

My favorite part of the holidays is Christmas Eve. Each year, my family turns off all the lights except for those on the tree, and sits together as my dad tells these elaborate stories of an extremely outdoorsy man, who probably lives in Alaska. He’s named Elikikutt – don’t ask me why, I couldn’t tell you – and each year, he goes about his merry way and creates new Christmas traditions. One year, he was inspired by the Northern lights reflecting in icicles, so he created multi-colored Christmas lights. Another year, while fishing, Elikikutt’s lure got stuck in a tree, but the lights hit it just so, and bam – Christmas ornaments. The guy would probably be a multi-millionaire by now, since he’s practically the Steve Jobs of Christmas. + “Have Yourself a Merry Little Christmas” by the Carpenters

-Kristina Domitrovich, Multimedia Editor

- Lindsay Pace Daffron, Multimedia Editor

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1720 McCullough Blvd. • Tupelo • 662-842-7878 www.SueGardnerRealty.com

RELENTLESS AGENTS • TOP PRODUCERS

Kim Graham holidays_2019.indd 12

Melissa Greer

Gail Collins 10/22/19 10:21 PM

RECIPES

Timely Favorites Between Thanksgiving and Christmas, the foods that are served during the holidays are usually a once-a-year treat. With these treats come hours spent in the kitchen. The holiday chef is caught in a personal tug-of-war: wanting to make guests and family happy through good food, and wanting to spend time with them.

To reduce day-of stress and cooking – and to get you out of the kitchen and with your family – some of these recipes were created with time in mind. So. some can be make ahead and cooked the day of, some are day-of recipes – but all are scrumptious.

Pumpkin French Toast Casserole for Christmas Morning recipe on pg. 31

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the Perfect Gift

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RECIPES

Fall Veggie Roast recipe on pg. 33

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Add A Little

Sparkle

To Your Holidays With A Whiter Smile Call to make your appointment:

662-844-7231 Serving Northeast MS since 1975 Peter L. West, DDS Chris S. Hester, DMD

105 Parkgate Dr. Tupelo, MS

Design Services - Indoor/Outdoor Decor - Gifts Northeast Mississippi’s exclusive casual & outdoor furniture store.

106 S. Industrial Rd. Tupelo, MS 38801 • 662-840-6145 • keepitcasual.com

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RECIPES

Plum and Thyme Prosecco recipe on pg. 35

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RECIPES

Cranberry-Pear Frangipane Tart recipe on pg. 31

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RECIPES

Gingerbread Bundt Cake recipe on pg. 33

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by

Margarete ery/Chocolates B ak

e h t r o f e k a B No Time to ays?

Holid Can Help! e W • Old World Bread • Classic American Goods

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• Cakes • Pastries • Pies • Gourmet Chocolate • Chocolate Dipped Strawberries • Coconut Cakes • Red Velvet Cakes • Hummingbird Cakes ...

Gift Boxes & Gift Certifcates Available!

LUNCH: MONDAY - FRIDAY 11:00 AM - 2:00 PM 189 S GREEN STREET• TUPELO • 840-3290 Open Monday – Friday 9am - 6pm

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RECIPES

Honey-Roasted Carrots recipe on pg. 35

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Right at Home for the Holidays

662.260.4102

www.rightathome.net/tupelo dawn@homecaretupelo.com

Don’t Blend In

Stand Out

136 S. Industrial Dr. | Tupelo | 662.687.3383 Mon - Fri 10:00 am - 6:00 pm | Sat 10:00 am - 5:00 pm blacksheep.socialshopnow.com

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RECIPES

White Winter Cosmo recipe on pg. 35

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294 Prentiss Street Baldwyn, MS

662.365.8087 Mon - Fri 10 am - 6:30 pm Sat 10 am - 4 pm

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Tupelo Small Animal Hospital “We treat them like our own.”

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CAMP TUPELO BOARDING

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RECIPES

Potato Bake recipe on pg. 33

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RECIPES

Christmas Cookies recipe on pg. 33 M&M holidays_2019.indd 27

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RECIPES

Rosemary-Pear Spritzer recipe on pg. 35

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RECIPES

Cajun Pumpkin Soup recipe on pg. 35

Does the task of cutting a pumpkin seem too daunting?

Check out our video on how to properly cut a pumpkin at mudandmag.com.

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RECIPES Rosemary Goat Cheese Biscuits recipe on pg. 35

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RECIPES

MAKE AHEAD, BAKE DAY OF PUMPKIN FRENCH TOAST CASSEROLE FOR CHRISTMAS MORNING Ingredients: 1 loaf of brioche bread 2 cups milk 1/2 cup heavy cream 1 cup granulated sugar 1 cup pure pumpkin puree 6 large eggs 2 tablespoons vanilla 1 1/2 tablespoon pumpkin pie spice 1 teaspoon cinnamon Topping: 1/2 cup brown sugar 1/2 cup all-pupose flou 1/2 cup cold butter, cubed 1 tablespoon pumpkin pie spice 1/3 cup chopped pecans Directions: Dice the bread into 1-inch squares, and place in a 9x13� pan. In a bowl, mix together wet ingredients, sugar, pumpkin puree, and spices. Pour the mixture over the brioche. To prepare ahead of time: Refrigerate over night. Preheat oven to 350. In a bowl, use a fork to mix butter, sugar, flou , and pumpkin pie spice. Evenly sprinkle pecans and streusel topping over the casserole. Bake uncovered for 45-55 minutes, until the casserole is golden and no longer jiggles. Serve warm with syrup.

CRANBERRY PEAR FRANGIPANE TART Ingredients: Poached pears: 3 unripe Riviera pears 6 cups water 1 vanilla bean 1 1/2 teaspoon orange zest 2 cinnamon sticks 1 star anise 1/2 cup dried cranberries

Tart crust: 2 cups all-purpose flou 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon orange zest 1 egg yolk 1 teaspoon vanilla 1/2 cup and 3 tablespoons butter, cold Frangipane filling: 1/2 cup butter, room temperature 1/2 cup and 1 tablespoon sugar 1 cup almond flou 3 large eggs 1 tablespoon all-purpose flou 1 teaspoon almond extract 1 teaspoon vanilla extract 1/2 teaspoon orange zest 1/2 teaspoon cinnamon 1/2 teaspoon cardamom Directions: Making the tart crust: In a food processor, combine all dry ingredients and orange zest, and pulse until well combined.

Add cubed, cold butter, and pulse until the butter is in fine pie es. Add the egg yolk and vanilla extract, and pulse until the dough comes together. On a clean counter, knead the dough until it is smooth. Roll the dough to fit a 10-inch ta t pan – it should be a little less than 1/4-inch thick.

Butter the tart pan, and press the dough into the pan, trimming any excess. Cover and refrigerate for at least one hour. Once done chilling, blind bake the crust. This can be done by lining the inside of the dough with parchment paper before fi ling the tart with baking weights (pie weights or dried beans), and baking at 375 degrees for 20 minutes. Remove the weights and parchment paper, and bake for another 10-15 minutes, or until golden. To prepare ahead of time: Once the dough has been kneaded, shape into a disk, cover with plastic wrap and store in the refrigerator for up to two days. Poaching the pears: While the tart crust is chilling, combine water and sugar in a medium pot. Bring to a heavy simmer, and allow the sugar to dissolve completely, stirring occasionally. Reduce

heat to a light simmer, and add spices and zest. Peel the very ripe pears, rubbing them with an orange, so they do not brown. Use a melon baller or knife to core the pears from the bottom. Gently place the pears in the poaching liquid. To prevent browning: cut a circle of parchment paper to fi the pot, and place over top of the pears, smoothing out any air bubbles. Cook on a low simmer for 15-20 minutes, turning the pears occasionally. Because the pears are not ripe, they will not become soggy, but should be tender when done poaching.

Remove from heat, and allow the pears to cool completely in the poaching liquid. If using the same day, add the dried cranberries to the poaching liquid at this point, to soften. To prepare ahead of time: Once cooled, gently transfer pears and liquid into an air-tight storage container. Refrigerate for up to two weeks. After removing the pears for use, return the poaching liquid to a pot on medium heat, and add the dried cranberries. Bring to a low simmer, stirring occasionally until sauce is reduced to a syrup. Strain the cranberries to place in tart, and reserve the poaching liquid for a serving sauce, if desired. Making the frangipane: In a stand mixer, cream together the butter and sugar. Alternately add the almond flou and eggs until incorporated evenly. Add the flou , vanilla extract and zest, and mix until just incorporated. Pour over top of dried cranberries in tart pan. To prepare ahead of time: Place in airtight container and refrigerate up to two days. Assembling the frangipane tart: Carefully cut the pears in half, and thinly slice. Layer the softened cranberries into the bottom of the tart pan, cover with frangipane fi ling, and neatly place pear slices atop the fi ling. Bake at 375 for 45 minutes, rotating occasionally to cook evenly. The frangipane should have risen and cooked to a golden brown, and the pears will be softened. Transfer to a cooling rack, leaving the sides of the tart pan on until it is room temperature. Sprinkle with powdered sugar, slice, and drizzle with poaching syrup.

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May your fire be warm and your home be bright.

Wishing you all a Merry Christmas!

662.767.4700 ELITE, REALTORS

®

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218 N. Gloster Tupelo, MS www.NEMSElite.com

10/22/19 10:22 PM

RECIPES POTATO BAKE Ingredients: 2 pounds russet potatoes 4 tablespoons butter 2 cloves garlic 3/4 cup heavy cream 1 teaspoon Italian seasoning 1 1/2 teaspoons freshly ground sea salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups mozzarella cheese 1/2 cup Parmesan cheese Fresh thyme and chives for garnish Directions: Preheat oven to 350. Wash and prick potatoes, and bake for 40-50 minutes, or until soft. Remove from oven. Once they have cooled enough to handle, cut in half. Scoop the insides of the potatoes into a mixing bowl, discarding the skins. Whip the potatoes with butter and cream until smooth. Using a press, add the garlic to the potatoes, along with seasoning and 1 cup of mozzarella cheese. Transfer to a greased 9x9 pan. To prepare ahead of time: Cover and refrigerate for up to two days before baking.

When ready to cook, preheat oven to 350 degrees. Top with remaining mozzarella and Parmesan cheese. Bake for 30 minutes, or until warmed through and cheese is golden.

Serve with fresh thyme and chives.

FALL VEGGIE ROAST Ingredients: 1 butternut squash 1 pound Brussels sprouts 2 large Honeycrisp apples 1/2 red onion 3 tablespoons olive oil 1 lemon, juiced 1/2 teaspoon freshly ground sea salt 1/4 teaspoon freshly ground black pepper 1 sprig fresh rosemary, fine y diced 1/4 cup craisins 1/4 cup feta cheese Directions: Wash Brussels sprouts and

apples. Cut squash in half, and remove seeds and skin. Cut into 1/2-inch cubes, and place in a large bowl. Quarter the Brussels sprouts, thinly slice the onion and cut the apples into 1/2-inch cubes after coring. Add to the bowl. Add olive oil, rosemary and lemon juice, along with all spices. Mix thoroughly.

To prepare ahead of time: Follow above instructions, omitting apples (prepare those immediately before baking), and store in refrigerator for up to two days. When ready to roast, preheat oven to 350. Evenly spread the mixture on a baking sheet, and drizzle once more with olive oil. Bake for 25-30 minutes, or until squash and Brussels sprouts are soft.

Serve sprinkled with craisins and feta cheese.

MAKE AS YOU GO CHRISTMAS COOKIES Ingredients: For cookies: 1 cup butter, softened 1 cup sugar 1 1/2 teaspoons vanilla extract 1 egg 2 1/2 cups all-purpose flou 3/4 teaspoon baking powder 1/2 teaspoon salt For frosting: 3 tablespoons meringue powder 4 cups powdered sugar 5 tablespoons warm water Food coloring Directions: Cream together butter and sugar until pale yellow and airy. Add egg and vanilla extract, and mix until combined. In a separate bowl, mix salt and flou . Add to the dry ingredients gradually, half a cup at a time, mixing between additions until combined.

Cover with cling wrap, and refrigerate for at least 3 hours. When ready to bake, preheat oven to 350. On a floured surfa e, roll the

cookie dough out to be 1/4-inch thick, and use a cookie cutter to cut the cookies, rerolling as needed. Line a baking sheet with parchment paper, and transfer cut shapes.

Bake for 8-10 minutes. Let the cookies cool completely before decorating. For the frosting: Combine all the ingredients together, whisking to remove any lumps. Color as desired. Transfer to piping bags, and decorate cookies.

GINGERBREAD BUNDT CAKE: Ingredients: For the cake: 2 3/4 cups all-purpose flou 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 teaspoons ground ginger 1/4 teaspoon all spice 1 teaspoon cinnamon 1/4 teaspoon nutmeg 4 eggs, room temperature 1 1/2 cups packed brown sugar 1 cup butter, melted 1 cup buttermilk 1/2 cup molasses For maple glaze: 1 1/2 cups powdered sugar 3 teaspoons maple syrup 6 teaspoons milk 1 teaspoon cinnamon Directions: Preheat oven to 350. Grease and flour a 10-cup Bundt pan, and set side.

In a medium-sized bowl, whisk the dry ingredients together, omitting the brown sugar.

In a larger bowl, add the eggs, brown sugar, melted butter, buttermilk and molasses. In a larger bowl, combine and mix the wet ingredients. Add the dry ingredients, and stir until combined. Pour the batter into the Bundt pan. Bake for 45-50 minutes, or until a toothpick comes out clean. Let the cake cool for 10-15 minutes before taking the cake out of the pan. As the cake continues to cools, make the glaze by stirring together all ingredients.

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Paper Moon clothing

This Holiday Season Walk Through Our Doors and Find Fabulous Clothing And Accessories For Ladies and Tweens!

Jewelry • Great Gift Items

Upcoming Events NOV 7 SPECTACULAR SMALLS NOV 14 Historic Downtown Baldwyn Open House NOV 16 Art Demo Carola Roark 10:30 & 1:30 The Alley Cat Gallery NOV 30 Shop Small Saturday DEC 3 Christmas parade DEC 6 Nathalie Meyers: From the Heart Gems; In House 1 pm - 4 pm DEC 8 Sip & Shop

Come Find Fabulous!

Phyllis Robinson Owner/Operator

105 East Main Street • Baldwyn • {662} 214-3036 • Tuesday-Saturday 10 am - 6 pm

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RECIPES Pour the glaze on the cake, slice and serve.

HONEY-ROASTED CARROTS Ingredients: 1 1/2 pounds carrots 2 tablespoons olive oil 2 tablespoons honey 1/4 teaspoon fresh, coarse ground sea salt 1/4 teaspoon freshly ground pepper 1/4 cup walnuts 1/4 cup feta cheese Directions: Preheat oven to 450. Wash and trim carrots. In a bowl, combine carrots, walnuts and olive oil, and toss to coat evenly.

On a foil-lined baking sheet, spread carrots and walnuts. Grind pepper and salt, and drizzle with honey. Roast for 30 minutes, or until tender.

CAJUN PUMPKIN SOUP Ingredients: 1 medium pumpkin 3 tablespoons Cajun seasoning 2 tablespoons olive oil 2 teaspoons freshly ground salt 1 teaspoon freshly ground pepper 1 medium red onion 3 large garlic cloves 2 cups milk 1/4 cup heavy cream 3 cups vegetable stock 1/2 lemon Directions: Seed, peel and cube the pumpkin. On one or two greased baking sheets, evenly spread pumpkin cubes, and season with Cajun seasoning. Roast the pumpkin at 350 for 30 minutes, until softened. In a large pot, heat olive oil on a medium-low heat.

Press the garlic, and sauté for two minutes.

Add the diced onion, and sauté until soft, about five minu es. Purée the pumpkin and sautéed vegetables until smooth, using milk and veggie stock as needed. Once smooth, return the purée to the pot, adding any

remaining liquids and spices. Allow it to simmer on medium heat for 20 minutes. Serve with sour cream, pumpkin seeds, chili fla e and bread.

ROSEMARY GOAT CHEESE BISCUITS Ingredients: 2 cups all-purpose flou 1 tablespoon and 1 teaspoon baking powder 2 tablespoons sugar 3/4 teaspoon salt 1/2 teaspoon pepper 3 tablespoons butter, cold 1/8 cup rosemary, fine y chopped 1 8-ounce log of goat cheese 1 cup and 4 tablespoons heavy cream Directions: Preheat oven to 400, and line a baking sheet with parchment paper. In a bowl, combine flou , baking powder, sugar, and salt and pepper. Grate the butter into the dry ingredients, and mix by hand until it has become a coarse meal. Add the rosemary, goat cheese, and all but one tablespoon of heavy cream. Stir with a fork until it’s just formed. Using hands, on a heavily floure surface, knead about 10 times until the dough has formed into a ball. Use a biscuit cutter to cut as many biscuits as possible, reforming the dough as needed. Line the biscuits on the baking sheet, roughly two inches apart.

Brush with remaining heavy cream. Bake for 18-20 minutes, or until lightly golden.

DRINKS PEAR ROSEMARY SPRITZER Ingredients: .5 ounces rosemary simple syrup 4 sprigs of rosemary 1.5 ounces pear juice 1 ounce club soda 1.5 ounces vodka

Ice Directions: For the simple syrup: In a pot, combine 1/2 cup water and 3/4 cup sugar.

Bring to a boil, and stir until the sugar dissolves. Remove from heat, add the rosemary, and cool completely. Remove rosemary before use. For the drink: In a mixer, combine pear juice, vodka and simple syrup, and shake. Pour over ice, and top off the gl ss with club soda. Garnish with rosemary and pear slices.

PLUM AND THYME PROSECCO Ingredients: 2 plums 1 tablespoon thyme simple syrup 6 thyme sprigs 1 squeeze of lemon 1 bottle Prosecco Directions: For the simple syrup: In a pot, combine 1/2 cup water and 3/4 cup sugar.

Bring to a boil, and stir until the sugar dissolves. Remove from heat, add the thyme, and cool completely. Remove thyme before use. For the drink: Pit and chop two plums.

Muddle the plums with the simple syrup and lemon juice in a separate glass, or in the serving glass for added texture. Strain and pour into a glass, and top with Prosecco. Garnish with plum slices and thyme.

WHITE CHRISTMAS COSMO Ingredients: 1.5 ounces of vodka .75 ounces of Cointreau .5 ounce elderflo er liqueur .5 ounce lime juice .5 ounce simple syrup 1.5 ounces white cranberry juice Directions: In a mixer, combine all ingredients and shake. Pour over ice, and garnish with sugared cranberries and mint. M

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Christmas at the Camp Compound

by KRISITNA DOMITROVICH photos by LAUREN WOOD

In small-town Mississippi – Mantachie to be precise – at the top of a small hill sits a house that now belongs to Tyler Camp. Surrounding it are homes owned by his parents and aunts’ families. There, atop the hill, that is the heart of the Camp Compound.

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he average bachelor pad likely does not strive to preserve a family’s history and traditions; but at Tyler Camp’s house, every object is attached to a story and a memory.

“My family’s all about tradition,” Camp said in his living room.

Camp’s house used to belong to his grandmother. When she died in 2014, it sat empty for nearly two years before Camp bought the house from his family. Camp’s grandfather, a county prosecutor and state senator, built the house for his family. Camp’s father and aunts grew up in the house, and remember it fondly. With their help, Camp was able to preserve many family traditions and heirlooms. From the building receipts his grandfather kept after the house was completed, a framed document of the house’s first g s bill, to a lantern that once sat on a table in the family’s lake cabin, the home is riddled with endless familial connections.

If something is in the house, whether a light fixture, pot ery and décor, or a table, if it was not passed down through the Camps, odds are it’s Mississippi-made or bought locally.

“Anything Mississippi, I will buy,” Camp said. “I don’t know why, but I am just obsessed with Mississippi-made stu .”

While the home has family ties on every surface, one family member’s presence is particularly felt: Camp’s grandmother. A guest room showcases many of her belongings: a quilt made of leftover fabric found in the basement, her sewing scissors and thread spools, a piece of artwork she painted, and perhaps most significant y, her green chair. Camp remembers every Christmas morning, his

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grandmother would sit in her green chair watching over as the family gathered together for their holiday celebrations. Christmas was always hosted in her home.

Other knick knacks around the home pay homage to family. One piece, Camp’s favorite piece, may not always fit the themes of each room, but it makes an appearance every year. The piece, a Santa in a sleigh pulled by reindeer, was gifted to the family the first Christm s they spent in the house. Since then, it has become a Camp Christmas staple.

“The only time it wasn’t in the house was after my grandmother passed away – whoever was hosting Christmas that year, they displayed the Santa and reindeer in their house,” Camp said. “So it was like taking a piece of my grandmother’s house to wherever we were.”

The Camps’ family Christmases have returned to his home, and thus, so has the Santa.

“It’s got a huge Tupperware box downstairs in the basement that only (it) lives in,” Camp said. “That’s a pretty cool piece. It’s not pretty at all, there’s nothing you can do to it to make it look pretty, but it’s more so the story and the meaning behind it.”

Camp, who works for Itawamba Community College as the special assistant to the president, has a knack for design. From his work at ICC, wedding coordinating and remodeling his home, this natural gift is utilized every day.

“I enjoy it, it’s fun. It’s kind of like a stress reliever to be able to

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This spread clockwise: Camp’s livingroom Christmas decor is designed to include the blue ornaments the family used for their first Christmas in the house; Camp sits before the house’s original fi eplace, for which his grandfather picked the stones to be used; The cabinet holds the original mail from the house, the building receipts and the first electric bill

just come in and redo something,” he said smiling. “To kind of look at where something is, and kind of create it to be something else. It’s fun.”

Starting the week of Thanksgiving, Camp gets Christmas underway – combining his talent of decorating with family traditions. Decorations in the formal dining room reflect the firs Christmas the Camp family spent in the home. Camp’s father and aunts remembered the blue ornaments adorning the tree their first Christmas in the house. Camp designed the room based on those ornaments, with an icy blue theme.

“We found a whole box of those ornaments; and whenever we found them, going through it, my family (remembered) those ornaments on the first tree,” Camp said. “And that was back whenever they would go cut the pine tree down in the backyard and they would bring it in, and they would flock it downstairs in the b sement, so it was fun to incorporate that in those trees.”

The outside of the house is decorated with “very traditional” Christmas pieces.

“I only do white lights,” Camp said. “The big-bulb lights typically line the outside roof of the house. I’m very traditional when it comes to the outside, so it’s the green wreath with the red satin bow.”

In the den, the decorations become more customized to Camp’s personal life. There, the tree is adorned with Christopher Radko ornaments and pieces reflecting his l ve for Washington, D.C., his self-proclaimed second home.

But one room’s décor goes against Camp’s style. One year, Camp

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Above: In Camp’s den, the reindeer-pulled sleigh with Santa is on display; Bottom right: Next to the elf tree sits the green chair, where Camp’s grandmother sat every Christmas morning; Bottom Left: The Radko tree is in the den, and holds Christopher Radko ornaments and memories from Camp’s time in Washington, D.C.

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What’s your favorite part of Christmas?

“Christmas morning,” Camp said. “Coming to my parent’s house, and I think for my niece, being able to watch her now grow up and being able to experience Santa coming to her grandparents’ house. I don’t know – it’s just fun to think about how we were raised. I remember walking in and trying to sneak in at night to see if Santa had been there yet, he may not show up until like 3 o’clock in the morning.”

This spread clockwise: Camp’s trees are all adorned with ribbons; A white reindeer sits on the co ee table in the living room, tying together the rustic theme with the family’s traditional blue ornaments; Camp designed the den using shutters, wreaths and pillows; The living room’s fi eplace is decorated with antlers, garland and fur stockings.

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Above: The quilt on the guestroom’s bed is made of leftover fabric from Camp’s grandmother.

Left: Camp displays Christmas greeting cards on the built-in desk in his breakfast nook.

abandoned his typical preferences and decorated a tree with elves, embracing the whimsical nature of Christmas. To his surprise, and perhaps slightly to his chagrin, the elves were a big hit.

“My little cousins, whenever I did it the first yea , they were obsessed with that tree. So from now on, that will be the elf tree.

And every time there’s a new (child in the family),” he said, “there’s a new elf put on that tree.”

Each year, Camp will go to his parents’ house to meet his immediate family for their Christmas morning traditions. There, as is tradition, he will have new ornaments in his stocking to place on the tree in the den, and each family member has a stack of gifts wrapped in color-coordinated paper from Santa. Once the gifts from Santa are unwrapped, Camp’s close family and extended relatives will all make their way to his house. There, just like when his grandmother hosted Christmas, they will have lunch. After lunch, the whole family will open gifts from one another and play games, followed by Christmas dinner.

Though much has changed over the years at the Camp Compound, much of Christmas has managed to remain the same.

That’s thanks in part to Camp’s work to preserve his family’s traditions, and to continue hosting the Camp Christmas at his home, his grandmother’s home.

“I know the impact she made on this community, I know the impact she made on my family and the impact she made on me,” Camp said. “So to keep this house (in the family), to recreate it, and to bring it up to date and kind of cherish the family traditions that we’ve had and the memories that we’ve had in this house, I think she’d be very proud.” M

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MSmade

by KRISITNA DOMITROVICH photos by LINDSAY PACE DAFFRON

Mississippi roots, Mississippi girls – this is MSmade.

A LIFELINE OF LIFE-LONG FRIENDSHIP

T

hese three friends, who graduated from high school and college together, have pulled each other out of grief and hard times, and unexpectedly into the jewelry-making scene. In the summer of 2017, Dr. Teresa Moore Mendenhall, a retired physician, approached Gabrielle Cooper, and told her about a jewelry-making class she wanted to attend. She asked Cooper to come with her, and initially, Cooper declined. At the time, her mother was on hospice. But a while after her mother’s funeral, Mendenhall approached the subject again; this time, maybe knowing her friend needed a getaway, she wouldn’t take no for an answer.

“She said, ‘Fill this out, we’re going.’ And I was like ‘OK,’ reluctantly kind of,” Cooper said. “But I was looking forward to the opportunity to spend time with her because she lives in Ridgeland, so I haven’t seen her a lot over the past decades.”

So, they went. They attended courses on the art of wirewrapping jewelry. After the week ended, Mendenhall returned to her home in Ridgeland, and Cooper returned to Tupelo. She showed their mutual friend Julianne Goodwin the pieces they had made, and Goodwin decided she would tag along to the next year’s class.

In the summer of 2018, the trio attended more classes at the William Holland School of Lapidary Arts, located in the mountains of northern Georgia. The school offers week-long courses on wire wrapping, stone and gem cutting, metal clay, and many other jewelry techniques. The week is intense, and

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This spread from top: Cooper’s inhome studio includes three desks for the three to create together. Upstairs functions as an offic and workspace; Goodwin and Cooper sit in their office Both are wearing MSmade original earrings.

“It’s really a wonderful feeling to be able to do something and help a cause or somebody.” – Goodwin offers little free time. Goodwin said the classes run from 8 a.m. to 9 p.m., only breaking for lunch and dinner. However, by the end of the first day’s classes, Goodwin had made up her mind. “‘We need to start a business, we could sell this,’” she told the other two. “I think they thought I was kidding.”

They finished out the course and returned to their homes.

Goodwin, who owns a business in Tupelo with her husband, said it was clear to the others she was not longer kidding when she had business cards printed. On them, MSmade.

“We wanted to pay homage to our state,” Cooper said about the name. “We’re 50th in so many things, that we wanted something really positive to shine through.”

FOR THE GOOD OF OTHERS Now, Goodwin functions as MSmade’s business manager and Cooper, a retired banker, is the brand’s chief marketing o er. All three create jewelry, with each one finding their particular niche. Cooper tends to make more bracelets, Goodwin more earrings, and Mendenhall enjoys making both. MSmade also makes pendants, along with rings and baby bracelets.

The inspiration behind each design can spark from anywhere: architecture like Cooper’s staircase in her home, geometric patterns and even scrolling through Pinterest. But perhaps the inspiration most fulfi ling to the three women: designing for a cause. The group has created three different designs for two different fundraisers.

“It’s really a wonderful feeling to be able to do something

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THE PROCESS + MATERIALS

and help a cause or somebody,” Goodwin said. To assist with the Tupelo Humane Society, they designed earrings to look like cats and dogs. The other fundraiser was to help a nurse who was battling stage-four lung cancer. When approached about the fundraising opportunity, and with Mendenhall being a breast cancer survivor, MS Made jumped at the chance to help any way it could. They gathered information about the beneficia y in order to design a bracelet she would like, and named the style after her. They donated 50% of the design’s proceeds to her medical fund, totaling about $1,350.

Once a piece is designed, the creation process can vary.

It is hard to predict how long each piece will take, though some intricate pieces are clearly more involved. For the more complicated pieces, it’s not uncommon for the women to use a saw, a drill, and countless steps and hardware from start to finish. The first step is to select wires. Cooper said she first learned about the different wires at the William Holland School of Lapidary Arts.

“I didn’t know there are so many different types of wires,” Cooper said laughing. “I was just kind of there to hang out and (the instructor) was like, ‘OK, you’ve got square wire, you’ve got flat wire, you’ve got round wire, you’ve got all this,’ and I was like ‘What differen e does it make?’ But it does make a lot of differen e.”

While the types of wires vary, they stick to two materials: sterling silver and 14K gold fi led. The gold-fi led wires they use have 20 layers of gold around sterling silver. They have also started using rose gold wires, to provide customers with more options. MSmade can create pieces that include crystals, like Swarovski or CZ crystals, and sometimes stones like jade, onyx or jasper. Each of their pieces can be customized, and they said customers will regularly request a piece be two-toned, or a crystal be replaced for another color.

They acquire their wires from online retailers, one of which is based in Israel. This retailer specializes in intricately patterned wires, which the trio has really grown to love and

This spread clockwise from top: The MSmade team displays handcrafted jewelry, like these bracelets, in their office; Coop fashions metal wire around a bracelet. The process is delicate and precise; a case of MSmade earrings is displayed on a table. The studio is divided into two parts: a sitting area with displays, and a work station.

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“It brings us a lot of joy and a lot of fun times together because a lot of times, we’ll all be together.” – Cooper

use regularly in their work. These patterned wires, which are usually thicker, require cutting with a small saw. Next, they begin attaching other wires alongside it. Sometimes, these are twisted or braided wires. For those, Cooper uses a drill to carefully twist it, or will braid wires together by hand.

“It’s frustrating at times, just because it’s so detailed and you want it to be perfect to sell or for someone to wear it,” Cooper said.

Throughout the production process, MSmade saves every piece of scrap wire. Their suppliers will buy back their unused materials to be recycled.

While they each have materials in their own homes, Cooper has three desks set up in her studio, in the upstairs of her home. On occasion, they will all congregate to Cooper’s house, sometimes in the Jackson area at Mendenhall’s home instead, and they’ll have a making party while enjoying each other’s company.

“It brings us a lot of joy and a lot of fun times together because a lot of times,” Cooper explained, “we’ll all be together. So girl friend, girl friendship.” M

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This spread from top: Goodwin and Cooper wear several of their favorite MSmade designs; Essential jewelry-making tools line Cooper’s desk. A wrap holds her unfinished b acelet in place.

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Christmas Open House

Saturday November 9th & Sunday November 10th

Large selection of home accessories including Dough Bowls, Cathedral Windows, Sugarmolds & more!

Less than 10 minutes from Tupelo.

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Make it Special, Make it Sydney’s

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A Convenient Christmas

by KRISITNA DOMITROVICH photos by LINDSAY PACE DAFFRON

No matter how hard we try to deny it, the simple fact is that the holidays can be stressful. Between the craziness of shopping, wrapping, budgeting, traveling, cooking, decorating – and the list goes on – sometimes, it can all be a little too much. Everyone seems to ignore this reality, and only talks about the good parts of Christmas – how it’s the perfect time to slow down and enjoy family time.

Kristin Busby of All Wrapped Up and Christy Larson and Anne Farley Smith of Oxford Town Concierge are here to help Mississippians find t e time to finally enjoy the holidays.

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All Wrapped Up

K

ristin Busby is a full-time teacher and a part-time wrapper – that is, a gift wrapper. This wife and mother of three learned wrapping from her mother when she was young. Over the years, she has found a way to tie together the elements of her life with her wrapping. What originally started as a seasonal wrapping side-gig at a local store has now gone on to become her business.

Each year, Busby’s special needs class at Oxford High School takes a trip to go Christmas shopping for the students’ family members. When the class returns to school, Busby helps them choose their wrapping materials, teaches the students to wrap boxes and helps them with the ribbons. This helps her students learn a new task that could help them land a job as a seasonal wrapper.

Last year, Busby decided to dive in and start her business. She came up with the name, “All Wrapped Up,” and got started. On the weekends, she was able to find a way o involve her students. For those students who enjoyed wrapping the gifts in class, she invited to her house to wrap. Not only did this help provide the students’ parents with some extra time to go Christmas shopping, but this helped her students earn some Christmas money for themselves “It is a business, but at the same time it’s a service, and it’s also a service for my students,” Busby said.

Being a teacher has helped Busby organize her business. When a client drops off their gifts, Busby no es any pertinent information, (when they will be picking up their gifts, what gift goes to which person, etc.), and puts that client’s order in a box. She works on one client’s order box at a time, to make sure nothing is lost. When a gift is wrapped, she puts Post-Its on each one with a master sheet, so the client can know what is in each wrapped package. She snaps a photo of the client’s order box, now fi led with wrapped boxes and ribbons, texts them the photo, and says, “You’re All Wrapped Up, ready to go.”

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Oxford Town Concierge

F

rom emergency chicken-soup runs, chauffeuring cus omers to and from the airport, birthday-gift deliveries, final exam “happies,” o Christmas galore – the Oxford Town Concierge really does do it all. During the holiday season, when the students return to their hometowns and Oxford is notably more bare, Anne Fairley Smith and Christy Larson are busy bees – or rather elves ­– putting the finishing bows on veryone’s Christmas. ­ “So it’s like Santa Clause – we’re being Santa,” Larson said. “Because time is valuable, and what used to be laid-back Christmases ­– there are no more. Our lifestyle, we’re just going, going, going until the very end, up until Christmas.”

The duo are nurturers at heart, and love each other’s company. When these nearly empty nesters realized Oxford’s need for a catch-all service, they found and created their niche business.

“Anything that no one has time to do, cannot do, really doesn’t want to do – we love it,” Smith said. “That’s fun, we enjoy it.”

During the holidays, customers will hire the pair to set up or break down a party, decorate their homes or trees, pick up a holiday ham or simply wrap gifts.

Smith and Larson said they love it, because not only does it help others embrace Christmas, but it helps get them in the holiday spirit, too. They go about their merry way, with Christmas classics playing in the background – think: Bing Crosby, Johnny Mathis, Harry Connick Jr. – light a candle or warm a cranberry stove-top potpourri, and go to town.

And while they may be doing the tasks no one else leaps from bed excited to conquer, Smith and Larson enjoy their time together and each day’s work at OTC. “We really love what we do, and I don’t think a lot of people can say that – that you wake up looking forward to do something,” Smith said. “We know that we’re truly blessed, we know God has put us here, we know that He’s truly blessed us.”

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Wrapping must-haves

What’s your favorite part of Christmas?

“I think my favorite part of Christmas is all of the traditions and all the things that make that time of year special. We’ll do things, and you don’t realize you’re creating a tradition, like, ‘Oh we gotta do this and we gotta do that,’” Busby said. “(Also), the simplicity of Christmas and the giving. I mean, that’s what this is, this is a service and this is a gift.”

Good scissors, invisible Scotch tape, satin ribbon and thick wrapping paper that is either reversible or has a grid on the back. For those hard-to-wrap gifts, Busby recommends “cello,” a wrapper’s shorthand for cellophane, and tissue paper.

What are your favorite parts of Christmas?

“I love Christmas Eve: Running around last minute, giving little ‘happies’ to people, going to church, coming back, eating Christmas dinner, and knowing that everyone is in bed asleep in their own room(s),” Smith said. “And I love early morning on Christmas day. I love that quiet moment to come down and make everything read for them: A huge breakfast, you got to get the fi e going, the lights right, the music right, and I love having that time alone, knowing I still get to get it ready – get all my kids ready.”

“It’s so pretty and peaceful. Just having my boys (home). I’m a big cozy, cuddler; I want us all watching movies, with our warm fuzzy blankets, drinking our hot chocolate,” Larson said.

“We’re just family people – we love to hang out with each other. It’s awesome … It’s just nice having us all together.” M

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JASON WARREN & ASSOCIATES INC .

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Happy Thanksgiving and Merry Christmas from all of us!

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Duke Pecans has several pecan-cracking machines. Some of these rather loud machines have been given nicknames, such as Lucy and Ethel.

The harvesting season runs from early November into January.

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here’s a reason they sing about chestnuts roasting by the fire in Christm s songs: It’s that home-for-theholidays feeling. Nuts are the perfect holiday treat. In the South, pecans fit the bi l. Duke Pecans is a pecan retailer based out of West Point, and was started in the late ‘30s by the Duke family. Now, Bill and his father TA run the show. We sat down with Bill Duke, who started working at the company as a teenager, to get the skinny on everything you’ll need to know about pecans for this holiday season.

After Thanksgiving, Duke Pecans offers holiday packages, which include shelled half pieces and candy-coated pecan varieties. For these, they hire a third-party confectioner to coat their pecans in chocolate, white chocolate, butterscotch and, of course, praline. During the holidays, Duke Pecans opens a seasonal location in Tupelo, so customers do not have to travel to West Point to purchase pecans.

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There are more than 500 different varieties of pecans. Duke Pecans acquires its nuts from some of the nearby states, like Alabama and Georgia. The majority of their pecans are Stuarts, notable for their squattiness, and Natives, which are essentially wild pecans. M

Pecan pie is a hands-down Southern staple, but Bill’s favorite pecan dessert is a pecan cheesecake!

10/22/19 10:25 PM

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Pictured l-r Jennifer Warren, PMHNP-BC; Jade Garrison; Lisa Lippincott, PMHNP-BC CBT; Bailey Young, Office Manager; Sondra Bennett, PMHNP-BC

144 South Thomas Street, Suite 207 Tupelo, MS 38801 • 662-205-6905

10/22/19 10:25 PM

CRAZY FOR CHRISTMAS

by LESLIE CRISS photos by LAUREN WOOD

Jill and Jimmy Stricklen are crazy about Christmas. So, when the couple moved from the home they’d built and occupied in Burnsville for 32 years, naturally they hauled boxes of decorations from Christmases past to their new home.

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During these season of joy and hope, we would like to thank you for your loyal patronage in allowing us to serve your healthcare needs.

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LIKE MOTHER, LIKE DAUGHTER Left: Stricklen and her daughter, Hannah, decorate extensively for Christmas. Their work is so appreciated by others that several homeowners requested their help decorating for Christmas last year.

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he Stricklens’ home rests on a portion of 85 acres the couple owns in the northeast corner of Alcorn County, quite possibly in hollering distance of Tennessee and Alabama.

Though Jimmy grew up in Burnsville, a move nearer to Corinth seemed prudent.

“I’d come to Corinth every day for something,” Jill said. “Moving just made sense.”

Her husband agreed and offered an additional re son for the move.

“We wanted more acreage,” he said.

The Stricklens – he’s 60; she’s 56 – have made good use of their expanded acreage.

First, Jimmy, a longtime contractor, built The Oakley House, a classic log cabin put together with 200-year-old logs. The Oakley House, since 2015, has had visitors from all over the United States and from abroad.

The two, who might love a project about as much as they love Christmas, later located an old grain silo in Tennessee, bought it and had it hauled to their property.

Then the real work began as they transformed the silo, now known as The Farmhouse, into a livable space that’s now in demand as a rented getaway.

The couple and their only daughter, Hannah, moved into the Jimmy Stricklenbuilt family home in 2017.

HAUL OUT THE HOLLY Jill normally begins decorating for Christmas in October, but this year, she’s had an additional project – helping plan the wedding of 24-year-old Hannah, who was married Oct. 26 at Spring Hill Farm. Spring Hill Farm is yet another Stricklen family project. It’s a wedding venue situated just a stone’s throw from the family home.

“Most of our projects we really enjoy,” Jimmy said, laughing. “This wedding venue got a little hectic. We started in April and the first wedding was in October. I’m

CLASSIC DECOR Previous page: Jimmy created the mantel from a fallen tree. It’s considered the home’s biggest conversation piece.

Above, from top: The Stricklen home is fitted with simple, vintage-inspired pieces. Jill prefers a relaxed approach to decorating.

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SEASONAL SCENES Top: A closer look at the Stricklen’s dining room table provides insight into their woodlands-themed home. A snowman made from slices of wood rests againsts a wooden sleigh, complete with a burlap-wrapped tree on top.

A deer and dove add a lively touch.

Bottom Left: Nearly every corner of the home is decorated. This scene brings color to the mundande parts of a home, like their cords and outlets.

Bottom Right: A sofatable is decked with holiday gear, including these signs. Not pictured: another tree-topped sleigh.

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STOCKING STUFFERS Left: The mantel holds stockings for all family members, including pets.

And this year, a stocking hangs for their new sonin-law.

KITCHEN ESSENTIALS Top Right: The staircase is trimmed in holiday garland.

Right: Meals aren’t complete without bright and cheerful kitchenware.

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telling, that’s not your typical barn down there. It was a big project.

“So big, Jill says it’s her last project.”

But there’s the Christmas decorating to do and Jill is already gearing up to do it.

“Hopefully, I’ll start decorating the first of November, after the wedding,” Jill said.

For the Stricklens, decorating for Christmas entails more than putting up a tree. The vaulted ceilings in the family’s living room offer space for a rather tall tree – 12 feet, to be exact.

That’s the primary tree, decorated with woodsy, nature-themed ornaments.

Is it a joint project, this sprucing up of a massive artificial vergreen?

“I bring in the ladder,” Jimmy said, laughing. “She does most of it.”

The tree in the kitchen, though not as large as the neighboring living room tree, is just as festively decorated. There’s a third holiday tree in the master bedroom.

A “Merry Christmas” banner is hung from the mantle above the stone firepla e in the living room. Rest assured, it’s not just any mantle. Jimmy will quickly let it be known – this one’s special.

“When I first began clearing the lot for the house, a big tree had fallen on the ground,” he said. “As soon as I saw it, I knew I had to use it. I carried it to the other house on a trailer.”

That mantle has become a major conversation piece in the family

living room.

Along with the banner hang six stockings, three for the humans and one each for Sophie the Shih Tzu, Bella the Yorkie and Lilly the cat. A seventh stocking will be added this Christmas for the Stricklens’ new son-in-law.

In addition to the family home, Jill also decorates the silo, the cabin and the apartment built behind their home. This year, she’ll also decorate the just-completed wedding venue.

“We also decorate the bridge,” Jimmy said of the wooden bridge visitors drive across to get to the house.

It takes about a week to get the trees and other decorating done, Jill said. And it doesn’t stay up long after Christmas.

“It’s a process,” she said. “It defini ely takes a while.”

And last year she and Hannah decorated the homes of several others who requested their decorating creativity.

Outside the house, passersby won’t see thousands of lights and an abundance of decorations tossed about. There’ll be something simple like wreaths and ribbons.

“You won’t see anything like Chevy Chase (in “National Lampoon’s Christmas Vacation”),” she said, laughing. “We just do this for our enjoyment. It’s what we love.” M

TABLE TOPPERS This page: A sleigh and reindeer decorate the dining room table. This little tree is one of several in the home.

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For the Fashionista

Black Sheep Boutique in Tupelo: Diba True Booties and hat, $79-149

For the Christmas Collector

Mid-South Nursery in Tupelo: Christopher Radko ornaments, starting at $40 a special advertising section holidays_2019.indd 80

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For the Sophisticated Woman

Peacocks & Pearls in Tupelo: Larimar jewelry, $75-200

For the Glam Girl

Okolona Gifts in Okolona: Earth Grace bracelets, starting at $28 a special advertising section holidays_2019.indd 81

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For the Adventurer

Core Cycle & Outdoor in Tupelo: LaCrosse Uplander and Trekker boots, $110-$130

For the His Stocking

Westside Hardware in Tupelo: Case Knives, prices upon request a special advertising section holidays_2019.indd 82

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For Her Stocking

Sydney’s Jewelers in Tupelo: necklaces, prices upon request

For the Homebody

Reed’s Department Store in Tupelo: Barefoot Dreams socks and blanket, $15-$167 a special advertising section holidays_2019.indd 83

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For the Well-Dressed Man

MLM in Tupelo: johnnie-O quarter-zip pullover, prices upon request

For the Grandmother

Southern Charm Boutique in Baldwyn: Earth Grace custom family birthstone bracelet, $93 a special advertising section

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For the Husband

Four Seasons in Tupelo: Stihl BG 50 blower, $139.95

For the Wild Child

Shoe & Boot Outlet in Tupelo: boots, prices upon request a special advertising section

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For the Wife

Xtreme Tan in Baldwyn: Ronaldo jewelry, prices starting at $51

For the Mother

Tupelo Trophy in Tupelo: custom engraved cutting board, $25 a special advertising section

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For the Decorator

Keep it Casual in Tupelo: Gerson Company Mango Wood and Pewter Collection, $60-$200

For Anyone on Your List

Downtown Tupelo Main Street Association; Downtown Dollars; starting at $5 a special advertising section

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10/22/19 10:25 PM

Trendy Tree

by KRISITNA DOMITROVICH photos by LINDSAY PACE DAFFRON

From a llama tree, a candy tree, a classic red and green tree, to a millennial tree stuffed with pizza, tacos and coffee – Trendy Tree’s new storefront is rethinking Christmas while bringing new designing ideas to customers in Pontotoc.

W

hen Carrie Martin’s mother Jeannie Pence approached her in 2007 to say she just bought Christmas ornaments and would resell them online, Martin was not immediately sold on the idea. In fact, she was rather concerned. “‘I’m the only kid, we have to watch her,’” Martin said with a laugh, as she remembered a conversation she had with her husband. “It was just like, ‘She’s slipping.’”

Martin had no way of imagining what would come of her mother’s decision. Within a few years, this small business, Trendy Tree, would grow out of her mother and father’s home, and move into a warehouse. Now, this business has gone on to join Pontotoc’s downtown business scene. Martin and her husband David bought the business from her parents in 2014, and the two have since split the responsibilities. David runs the warehouse with three other workers, and Martin runs the storefront with two other employees, Rachel Wiygul and

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Ashleigh Huddleston.

The supplies in the store reflect what Trendy Tree carries online, but it also gives customers the chance to see some pieces in person, and to visualize new ways to decorate. For example, few may imagine a llama-themed Christmas tree on their own; but thanks to Martin’s idea and Wiygul’s design, customers in the store can see just that – a brightly colored llama tree.

“Carrie wanted to bring the inspiration to the local people with this (store),” Wiygul said.

The shop’s employees serve the team different y: Martin is the visionary, Wiygul is the designer, and Huddleston is the coordinator and website specialist. Martin will go to Market – a Christmas wholesale galore of three buildings, 20 floors each, pac ed with showrooms of various brands pitching their products for next year’s Christmas – where she will choose products she wants to retail online and in the store for next year’s Christmas. From there, she will bring

products – like llamas – back to Wiygul, who will then create a design to reflect artin’s idea. Huddleston will catalogue the products, and track Trendy Tree’s inventory. Martin said each of their styles diffe , but they feed off each other by pr viding one another with fresh ideas.

While they keep the store stocked with plenty of designs so customers can gain inspiration, Trendy Tree also completes custom orders. Originally, Martin had other plans in mind for the store. She thought it would be a craft-supply store, where customers would purchase supplies and create the designs themselves – essentially just a storefront for the Trendy Tree warehouse. However, within the first week, customers changed Martin’s mind. “(Rachel) made a wreath, you know just put a bow on it, stuck it on the door, and we sold it off our door four times,” she said. “So I w s just like, ‘OK, just make the wreaths. Just go ahead.’”

All three women said they regularly have customers show different

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Left: A red truck-themed wreath created by Wiygul.

Above: The tree on the right is colorful and full of llama, while the pink tree on the left is the “Donut Tree.” Martin said one of her favorite Christmas decorations usually involves candy, because children are always awe-struck by the candy themes.

Right: Online, Trendy Tree o ers more than 5,000 di erent ribbon spools; in their store, Martin said they carry roughly a tenth of their stock, but anything brought from the warehouse to the store upon request.

design inspirations from Pinterest and say, “This is what I want.”

Martin even said customers bring their pottery to the store, and ask them to decorate it. In this case, whoever is in the store will ask the customer to pick a few ribbons they like, so they can know what color scheme the customer likes; then, Wiygul creates designs to fit the customer’s preferences.

The trio will even go into customers’ homes to decorate for Christmas, which takes about one day for each house. This is Wiygul’s favorite part, decorating Christmas trees. Martin and Huddleston joked that she has a tendency to adorn trees with decorations neither have considered before. From ribbons, picks and sprays, to grapevine, Wiygul spares no creative expense to get a tree just how she wants it.

“I see things very lined up and straight, and she comes in and she flips things … We don’t leave until something’s suspended from the ceiling,” Martin joked. “I’m telling you, small children, animals – anything that will be still and will react to (electrical) wire.”

Looking forward, this seasonal shop will have wreaths for every holiday and season, along with every-day items and décor perfect for any time of year. Until then, the three said they can be found “covered in glitter, from October to December.”

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Left to right: Rachel Wiygul, Carrie Martin and Ashleigh Huddleston.

What are your favorite parts of Christmas ?

2019 Christmas Trends that are “Classic, safe, beautiful, great,” according to Martin: + Whimsical candies are making a comeback. + White and gold pair well in any home. + Red trucks are returning for another year. + Black and red buffalo plaid. + Red and green can never go wrong. + Tartan plaids with red, green and a little bit of yellow.

Every year, Martin’s mother gives a “snowman bucket” full of ornaments to each of her three children. The ornaments are personalized to her grandkids’ activities and hobbies of the year. Martin said this is her favorite Christmas tradition.

Huddleston’s family of 25 spends Christmas Eve in the same house, which she now hosts at her home. That evening, they eat “finger foods.” In the morning, her father and husband will wake up to create a Christmas morning feast – complete with fried tenderloin, biscuits and gravy, chocolate gravy, salmon patties, sausage, bacon – the whole nine yards.

Each Christmas, Wiygul’s family sticks with the traditional, live tree, covered with plenty of ribbons. After all, Christmas trees are her favorite things to decorate. M

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Residential • Commercial • Computer Design • Free Estimates

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Our Gift to You: DIY Gift Tags Head over to mudandmagnolias.com to see all of our DIY gift tag designs, which includes a free, printable download.

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121 North Lane Dr., Tupelo 4 BD | 3 BA • 4083 SF • MLS # 19-2618 • $375,000

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1375 Hwy 407, Winona 4 BD | 6 BA • 5644 SF • MLS # 19-2317 • $1,300,000

2

2638 Camelia Cv., Tupelo 4 BD | 3 BA • 4369 SF • MLS # 19-2826 • $594,500

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4585 CR 216, Oakland 4 BD | 3.5 BA • 7050 SF • MLS # 143798 • $2,500,000

3

550 Russell St., Starkville 2-3 BD | 2-3 BA • 1450 SF • $399,000 - $519,750

8

2532 Parc Monceau, Tupelo 4 BD | 3.5 BA • 5512 SF • MLS # 19-726 • $978,000

4

170 Harris Place (RD 33), Tupelo 4 BD | 3.5 BA • 5232 SF • MLS # 19-1676 • $499,500

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1999 Northshire Dr., Tupelo 4 BD | 3 BA • 3000 SF • MLS # 19-2589 • $349,000

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Tommy Morgan, Inc., Realtors® TUPELO | OXFORD | STARKVILLE

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