Book Picks

READ THIS BOOK

Book Picks

Recommendations from Lyn Roberts

General Manager at Square Books This issue’s book picks were hand-selected by Lyn Roberts, General Manager at Square Books for more than 20 years, and can usually be found behind the counter at Off Square Books – along with many of the titles below.

A Place Called Mississippi | by Ralph Eubanks

While many books have covered Mississippi literature, most are of the reference variety. Ralph Eubanks gives us so much more in this beautiful, splendid book that includes around 40 writers --about half of whom are alive today. Kiese Laymon said, “While Mississippi is 50th in many things, when it comes to riveting textured, literary art, we are one of one,” and correctly praises Eubanks’ new book as “literary and geographic lineage so beautifully and rigorously explored and valued...” As a visiting professor at the Center for the Study of

Southern Culture at the University of Mississippi, Eubanks has spent a lot of time in Oxford and includes a chapter on the literary history and community of our town. - Richard Howorth

The House Uptown | by Melissa Ginsburg

In New Orleans, a young girl and the artisitic and eccentric grandmother she does not know are forced together by tragedy, and soon discover they not only have to learn about each other but that the traumatic memories of the past can lead to dire consequences for both of them. As an associate professor of English and Creative Writing at the University of Mississippi, Melissa Ginsburg has a poet’s ability to be concise in her language yet still create a beautifully layered portrait of her characters and their travails. -Bill Cusumano

Sooley | by John Grisham For readers a positive result of the pandemic is that John Grisham has had more time to write, so besides his annual legal thriller, Sooley will be published April 27th. Sooley is a basketball novel that only America’s favorite storyteller could write, full of all the thrills of the game—the drive to succeed, the gripping play-by-play, the victories and the defeats—as well as the powerful story of a young man who faces daunting adversity to triumph on the court while plotting to deliver his family to safety.

Tips for Transformation

Spring is a time for renewal, and growth.

Story by Sarah Jay Gray

HHow are those new years resolutions going? If you are less than thrilled to answer that, know that you are not alone. Studies show that 80% of Americans have reverted to their old ways just 4 weeks into the new year and only 8% were able to stick to their resolutions for the full year. But all hope is not lost! Spring is here and offers another opportunity for a fresh start. Although most of us tend to think fi tness, money, or housing when you hear transformation you may be seeking more of an internal transformation like fi nding inner peace, healing, or balance. Regardless of the type of transformation you are pursuing these tips may provide you with a little motivation: When beginning your journey, it is helpful to identify your who, what, when, where, why, and how. Writing these out will clarify what exactly it is you want to transform. Be as specifi c as possible when setting your intentions and allow space to change these as needed on your journey.

Be honest with yourself about barriers that could get you off track. Decide how to work around these obstacles when they show up (because they will pop up!). Having a plan in place ahead of time will ensure minimal progress lost. Ask yourself “when life gets in the way, what is it that I need to still feel successful?”

Choose small shifts rather than drastic changes. When you come out of the gate full speed you may lose steam quickly. Remember that slow progress is still progress. Set yourself up for success by choosing realistic goals that are sustainable. Once you have created new habits you can build on these.

Celebrate your progress rather than adopting an “all OxfordMag.com 17

or-nothing” attitude. Set periodic check-ins to measure your improvement. Plan incentives for small victories ahead of time to help keep you motivated toward your end goal. When setting rewards think about what recharges you and brings you joy. Resist the urge to compare yourself to others. Your starting point and your journey are unique.

Create a list of your top 5 values and priorities and keep these handy by writing them down in a safe place or store them on your phone. When you encounter adversity, you can consult your list and make sure you are making decisions based on your values. Checking in with our “why” from an earlier tip may provide you with the extra push you need. There may also be days where another one of your priorities takes precedent over your daily transformation goal. This is to be expected, and sometimes we need to adjust our plans to keep our lives on track.

Set up a support system. No matter what change you are attempting to bring about, it is always easier to have someone cheering you along. Consider your personality along with your transformation goals to create a support system that will best benefi t you. Your support system may include someone who is working toward achieving similar goals, asking for support from your family and friends, seeking out expert knowledge to guide your transformation, creating or joining a community to keep you motivated, or hiring professionals like a therapist or trainer to hold you accountable and help you reach your specifi c goals.

Give yourself permission to adjust. Approaching life with a mindset of fl exibility over rigidity fosters the ability to adapt. Life happens! This year, more than ever, we have been reminded that many circumstances are out of our control. You may need to regroup when you hit a rough patch, and that is okay. Your resiliency alone shows progress. If you are feeling you have failed and are coming from a place of shame, you are more likely to throw in the towel. Setbacks are going to happen, and acknowledging this from the beginning will reduce their impact.

If you failed at a previous attempt of making a change in your life you may feel like you don’t deserve the transformation you seek. However, we are always learning and developing new skills. Think about these attempts not as “failures” but as opportunities to learn about yourself and build on your personal development. As human beings we are ever changing, and if we are intentional in approaching change as the opportunity for improvement, then that alone can lead to personal transformation.

Sarah Jay Gray is a counselor in Oxford. Reach out at 662-260-6543 and thriveoxford.com or follow along on Instagram @sarahjaygray_counselor.

Cajun Crawfi sh Boiling At The Landshark

Spicing Up Spring

MStory by Rebecca Alexander Photos Contributed March and April are peak season for crawfi sh sororities and apartment complex open houses call according to Dylan Hults, owner of The Landshark for complete set up of a Cajun crawfi sh boil. The Cajun Cooking & Catering food truck that is open on Landshark sets up tables and brings coolers full of Thursday through Sunday behind The Mustard Seed steaming crawfi sh and other seafood for large and Antique Mall on Jackson Avenue. small groups. It also offers delivery through BiteSquad From January through early June, The Landshark boils between 1,500 to 2,500 pounds of live crawfi sh per week in addition to snow crab, King crab, two kinds of Gulf shrimp, sides and other seasonal dishes. The fragrant spices from the crawfi sh boil waft through the open-air courtyard as a line forms at the window. Just outside The Landshark food truck and cooking trailer is a courtyard with four to six tablse and bright green artifi cial grass covering that creates a cozy backyard atmosphere where people can eat. “It is set up like a backyard crawfi sh boil. People feel like they can stop in and not be dressed up. It’s convenient to eat right here and leave the shells,” said Hults. The best way to eat crawfi sh, Hultz explains, “You have to suck the heads. That is where most of the fl avor is.” CRAWFISH 101 Although the majority of his customers have experience eating crawfi sh, he does show people who uCrawfi sh are small crustaceans that live in fresh need a lesson in how to peel and eat them. The average water and are similar in fl avor to shrimp and lobster. person will eat between two to three pounds of uThe best crawfi sh for consistent quality are farm-crawfi sh, along with corn, potatoes and sausage. “Everyone loves crawfi sh” – Dylan Hults raised and trucked in several times a week. The Landshark attracts several different kinds of Live crawfi sh must be kept at 45 degrees or below. customers. Some come for a complete meal, like the uCrawfi sh are then cleaned to remove grass and Landshark platter with all the seafood and side. Some mud and the live ones separated from the dead come just to take home Cajun boiled crawfi sh to peel ones. (The dead ones are mushy and give off a gas and put into their own dishes. There are also a few and can ruin the batch like a bad apple, so The who get a sack of live crawfi sh to do their own boils at uLandshark is careful when separating them.) home. uOther terms for crawfi sh are crayfi sh, mudbugs, There is also a catering side to this spring season freshwater lobsters. business. Spring baseball teams, fraternities,

and Fetcht.

The Landshark is owned by partners who were both raised in South Mississippi and knew good crawfi sh. It started in 2015 as a seasonal business by Jared Foster who has connections on the coast with seafood and crawfi sh suppliers. Dylan Hults had been involved in restaurants since he was 19 was impressed with the taste of the product, saw the success of the business and bought in as a partner in 2018. While Dylan and his crew operate the Oxford location each week, Jared is in charge of distribution. Jared is also in the process of opening up a new Hattiesburg location. The partners are dreaming about future expansion with possible operations along the coast and a full-service restaurant at some point.

When asked about the logo and the name Landshark, it preceded the offi cial team mascot for Ole Miss. It was named after the landshark defense, long before the mascot change. It certainly is a lucky coincidence in Oxford to have a restaurant with the same name as the mascot.

“In 2020 we didn’t know how Covid would affect business, but when it was announced that curbside service would be allowed, we knew it would work perfect,” said Hultz. “Covid if anything gave us a bit of a boost.”

Before, the business was a niche seasonal business only open for 20-25 weeks a year. This past year the partners decided to open up in the fall with a menu with crab, lobster tail, shrimp and sausage. Citing the success of the fall business, Hultz extols “We plan to do it again this fall. We will close at the end of crawfi sh season and take a break for a few weeks and open for fall.”

Seafood Gumbo with Crawfish

Serves 4-6

uCajun gumbo base like Lousiana brand or Zatarains. (Make sure it is one without rice added.) uTwo pounds of whole crawfish, pick out the meat. (Save a few unpeeled for garnish on top.) uShrimp, peeled but with tails on uFresh or frozen okra, cut into bite size pieces uWhole small onion chopped coarsely uMinced garlic, Tablespoon uBell pepper, chopped coarsely uAndouille sausage, sliced into ¼ inch discs uChicken breast or tenders cut into bit size pieces uHot sauce like Tabasco or Crystal to taste uOil – tablespoon uLong grain rice, cup and a half

While The Landshark keeps their crawfish recipe a secret, you can buy their seasoned Cajun crawfish to add to your own gumbo.

HOW TO MAKE IT

uYou will need a large soup pot. uSaute onions, bell pepper and sausage in the oil at the bottom of the soup pot until slightly brown and the onions are translucent. uAdd gumbo base and 2-3 cups of water uAdd okra, chicken and cook on medium heat for 15-20 minutes, or until okra and chicken are soft. uIn a separate pan cook the long grain rice. (Bring three cups of water and a pinch of salt to a full boil. Add a cup and a half of long grain rice and cover for 20 minutes.) uAdd uncooked shrimp and simmer for another 5-7 minutes until shrimp turns pink uAdd cooked crawfish

and simmer for the last 2-4 minutes.

TO PLATE

uPut half a cup of cooked rice in the boil first, and then cover with the gumbo. Garnish with a whole crawfish.

Taking Control During Covid

Inspiring weight loss story of two local women who did not let Covid stop them from making dramatic changes to get fit.

Story by Jude Burke-Lewis Photos Contributed

“It’s just changed the way I look at life. I’ve got more energy, and more confi dence. I feel like I’m getting out more.”

-Courtney Gordon

FFor many of us, the pandemic has not been kind to our waistlines. What with spending more time at home, stress-related comfort eating, and limited options for exercising safely, it’s perhaps inevitable that the pounds have crept on over the past year. But not for everyone. For some, the pandemic has been an opportunity to hit the refresh button on their health and to lose weight – bringing about the kind of transformation they’d previously only dreamed of. This includes two Oxford women, Courtney Gordon and Elisabeth Alexander, who have lost an incredible 140 pounds between them in the last 12 months. When COVID hit last March, Gordon – who owns The Lily Pad on the Square – hunkered down at home. The combination of “doing nothing” and being “very stressed out because my business was closed for a month” meant she soon started gaining weight – a familiar pattern for the 43-year-old mom of three, whose weight had fl uctuated for most of her adult life.

But by May she’d decided it was time to break the cycle. With more time on her hands during quarantine, she and her family had “started walking with our neighbors around the neighborhood and that made me realise I needed to get out and get moving” – and also that she could do it.

At the same time, a friend convinced her that she needed to invest in herself, telling her “You’re your best investment. That really hit home,” Gordon said.

She signed up for a weight-loss program called Optavia, which combines meal replacements with one home-cooked dinner of a protein and three servings of vegetables a day. Since then she’s lost 50 pounds and is now supporting other people to lose weight as a health coach for Optavia.

Gordon credited the program – which she described as a “lifestyle change” rather than a diet – with teaching her to make “better decisions” about what she ate.

Previously, she said, “I probably ate with emotion, and ate more than I should have. If my kids were having fast food, I would grab fast food. I just wasn’t making good decisions.”

Gordon’s weight loss has inspired the rest of her family to get healthier. Her husband of 18 years has also lost “a very good bit too, just through making better choices”, while her kids have “learned a little bit about health and exercise” and often join her on her walks around the neighborhood.

For Alexander, who works for the school of business at Ole Miss, the trigger for her weight-loss journey was a visit to the doctor in January 2020.

The 45-year-old had struggled with her weight since leaving high school, and had “tried everything” in her quest to slim down. But even when she was able to lose a few pounds on a “really restrictive” diet – for example, spending one summer eating “nothing but yogurt and bananas” – the weight would come back again once she started eating normally.

It was when she was at her heaviest last year that her doctor diagnosed her with insulin resistance, a condition that can be a precursor to prediabetes. The diagnosis was, quite literally, life-changing.

“I started taking medicine to help control that, and once I did that and started controlling what I eat and exercising then the weight just started coming off,” Alexander said.

To date, she’s lost almost 90 pounds, and has dropped five sizes in tops and seven in pants.

“In fact, the other day I was able to put both of my legs up to my waist in an old pair of jeans,” Alexander said.

Her teenage son, Tanner, has told her how proud he is of her, “which is nice especially coming from a 14-year-old boy, who are very close-lipped.”

She doesn’t follow a particular diet or program, but instead gives her body “what it asks for”. That might be a short period of intermittent fasting, a protein shake, a salad, or a protein with vegetables – or, on occasion, fajitas.

“I learned a long time ago that if I deprived myself things are not going to last, so I’m just not doing that,” she said.

Like Gordon, Alexander has started walking a lot more – helped by her 10-month-old puppy, Lake, whom she takes out for regular walks. She’s also taken up running – “just short distances but getting longer and longer” – and went for a 22-mile bike ride over Thanksgiving.

While the pandemic may not have prompted her weight loss, Alexander is confi dent she wouldn’t have been so successful without it. Like many people she’s been working from since last March, an arrangement which has “actually been helpful” as it’s allowed her to cook healthy food and get regular exercise.

“I don’t know that it would have gone the way that it has gone if I had been in an offi ce on campus and having to fi gure out how to walk and make food and all that during the day,” she said.

Losing so much weight and getting healthy has had a huge impact on both women’s lives.

“I can go out and do stuff without getting winded,” Alexander said. “I don’t have back pain anymore. I don’t have hip pain anymore. I’m sleeping better.”

“It’s just changed the way I look at life,” Gordon said. “I’ve got more energy, and more confi dence. I feel like I’m getting out more.

“Before, I didn’t like to get dressed up and go to social events, just because when you feel like you’re overweight you can’t fi nd anything to wear. That just puts a little bit of depression on you,” she said.

Both women have their own ways to keep themselves motivated and to ensure they stick to their weight-loss plan. For Alexander, it’s daily check-ins with the bathroom scales – and “just fi nding a really cute piece of clothing and being like, I’m going to get into that” – while Gordon uses her role as a health coach as a way of keeping herself accountable and ensuring she doesn’t “fall back into the rut that I was in”.

The role is also an opportunity for Gordon to give back to others the support and encouragement she received throughout her transformation.

“I want other people to have the success that I’ve had,” she said.

“I believe that I could see where I was before I started this, I could see that I was overweight and unhealthy, but I never believed that I could achieve these goals – and I did.”

Beauty is Skin Deep

Feeling beautiful and confi dent in your own skin

Story by Hayden Wiggs | Photos by Joey Brent

BBright neon lights, sparkling geodes and smiling faces characterize SKIN medical spa, the premier location for facials, Botox injections and medicalgrade skincare products. The spa, located at 319 North Lamar Blvd., was started by Dr. Scott Runnels of Jackson who, after becoming enamored with the town of Oxford, decided to open the location on the Square. “[Dr. Runnels] has always had this dream of opening up a location here,” said Lisa Dyer, the manager of SKIN. “We just felt as though Oxford was in need of it, and everything just kind of fell into place like it was meant to be.” Dyer, a licensed esthetician and Natchez native, has been working with Runnels for 21 years. It is because of this professional relationship and her passion for skincare that Dyer moved here to Oxford. “Although selfi shly, I’m also glad that I get to be closer to my son and his wife,” Dyer said. “But I do love skincare, and I have been doing it for 20 years. I am so passionate about taking care of people’s skin and understanding it and understanding what they want out of the products in our spa!” The spa is fi lled with other licensed estheticians, each of whom knows a great deal about facials, dermaplaning and other beauty treatments. Popular services include BBL laser treatments, laser hair removal, lash enhancements, chemical peels and Hydrafacials, the latter of which is a crowd favorite. “The Hydrafacial is a newer type of facial, and it’s just so glamorous,” said SKIN assistant manager Ann Leighton Malouf. “When you leave, you’re going to look perfect and feel perky, plump, and pretty. You’ll be ready to take on the world!” But her personal favorite is the dermaplaning treatment. Dermaplaning is where an esthetician uses an exfoliating blade to remove dead skin cells and hair on the face. It is also recommended for removing acne scars. The SKIN estheticians, especially Malouf, even recommend dermaplaning to follow every facial; for her, the treatment helped to resolve what she called “terrible” skin.

“I’ve been getting facials since I was in elementary school,” said Malouf. “But in late elementary school and early junior high, I had horrible, horrible acne. I learned about dermaplaning, and the rest is history. It’s something that now, I almost crave. It just makes everything feel better.”

Malouf started with SKIN after meeting Dyer and chatting with her about the business. Ever since joining the team, Malouf says she has “loved every minute,” and is so grateful for her role.

“God gave me the opportunity to have the job that I do,” said Malouf. “I’m just so lucky!”

Dyer, who works with Malouf daily, praises her social media skills and outreach programs that have helped SKIN reach an unprecedented number of followers on Instagram and Facebook.

“She is the media guru,” said Dyer.

Both Dyer and Malouf knew that social media would be critical to the spa’s growth, particularly during the ongoing coronavirus pandemic.

“In a time where people are only looking at their phones, they aren’t actually going around looking for places to go,” said Dyer. “And Leighton is doing an over-the-top, amazing job in getting people in our doors.”

SKIN has launched a series of giveaways and collaborations with other local businesses to increase traction, including Oxford T-Shirt Company, Oxford Floral, Lenora’s, and more. A recent giveaway even included a one-night stay at the popular Graduate Hotel and a gift certificate for a custom facial at SKIN.

“That giveaway was huge,” Malouf explained. “We had over 7,000 people just comment, and we had over 1,000 people that shared it. If you think about how many people that reaches, it’s just crazy, especially for being a newer, smaller business.”

Dyer agreed. “I think that if this had to happen at a time when social media wasn’t booming, we would not have had the same outcome with SKIN. But luckily, we have been able to get ahold of people through sponsored ads.”

Collaborating with other Oxford businesses is something the SKIN team is very passionate about, especially considering the recent Shop Local movement.

“We are really grateful to get to work with other local Oxford businesses,” said Dyer. “They have been a huge, huge help to us.”

Looking forward, both Dyer and Malouf want to launch more collaborations with other businesses, and extend their outreach to the University of Mississippi student body and an older demographic. SKIN has already made connections with a few Ole Miss sororities including Alpha Phi and Chi Omega, with hopes to reach out to more.

“Word of mouth is incredibly important to us,” said Malouf. “We love when people come in and say ‘oh, my friend told me about this place,’ and now they’re a regular customer! I just love that.”

For both women, it is all about sharing their love of skincare and SKIN itself with others.

“I am so grateful for my relationship with these girls [that work here] and their relationship with the people that come in here,” said Dyer. “I couldn’t

ask for a better group of women who care about how somebody else feels about themselves and about each other. I want everyone who walks through our door to feel welcome and to feel beautiful.”

Malouf agreed, citing her personal skin story as her driving force. “With the whole mask situation, people are getting crazy breakouts. I’ve been there, and I want to help these people and want to give them something that will make them feel beautiful and confident in their own skin.”

This message is conveyed through the spa’s décor; geodes are implemented into many of SKIN’s design elements, including their logo. Malouf commented that this was an intentional choice, chosen by both Dr. Runnels and the spa’s designer. “Geodes are not too pretty on the outside,” said Malouf. “But, when you open it up, it’s absolutely gorgeous and has multiple different colors and shapes. Our goal is for everyone who walks in here thinking that they are not so glamorous on the outside, we want to expose them to how beautiful they really are; once you get into the inside, you’re gorgeous too.” SKIN is located at 319 N Lamar Boulevard on the Oxford Square, and is open from 10 am to 5 pm Monday thru Friday and from 10 am to 3 pm on Saturdays. The spa maintains a sanitized location to help stop the spread of COVID-19, and is open and ready to accept new and returning customers every day.

Finding Your Own Beauty

Amy Head, co-founder of Amy Head Cosmetics, approach to cosmetics is more than looking good, it is feeling good too.

Story by Neely Mullen | Photos by Contributed

TThis year, we are entering an unprecedented kind of spring, one that will be characterized both by the pain of what, and who, we have lost, and by the hope that there are better times on the horizon. To Amy Head, co-founder of Amy Head Cosmetics, this unique means that we are all ripe for a little self-care and healing. “I can’t say enough how people are just deeply energized by that. They are so craving the spark of being out,” she said. “I feel like too there’s gonna be a lot of appreciation for the little things because everyone’s been so robbed of simple interactions.” Head said that founding her own cosmetics line was far from her original plan in life. She has a background in styling and modeling, and fell into makeup as a career after realizing that she could couple her artistic skills with her passion for helping others. “I grew up painting,” she said. “I wasn’t necessarily a lover of makeup, but I was a lover of fashion. And I’m a colorist; I knew color. I thought everyone did [...] You’ve heard of people, musicians that have perfect pitch? They just can’t help it. They hear a pitch and it’s just gonna be exactly right. Well, I can see color in my head like that. And so, it has just been a way to use that gift.” Head’s business, co-founded with her husband Harold in 1987, has three brick-and-mortar locations, with two retail concepts in Oxford and Ridgeland, Miss. and a studio space in Nashville, which is run by the couple’s daughter, MacKenzie. To the Heads, their business exists primarily as a place where real women and girls can fi nd their own beauty. “We specialize in teaching,” Head said. “It’s not only like, ‘You look good in this color,’ but ‘Where should it go? And what else should it be with? And what should it mean to you?’ [...] So our makeup sessions are known for not only coming up with what looks really great on you after listening to you, but how to do it so that you can do it. I mean, I could do your face and feel like I could please you like crazy, but can you do it? And if we don’t accomplish that, then we haven’t really done anything yet.” Head says that her approach to makeup isn’t focused on covering or concealing – instead, it’s founded on the belief that we all can fi nd that special kind of energy by realizing our own beauty. “Say you put on a pair of jeans and you love the fi t,” she said. “You love how you look, and it gives you this lift. It’s an energizer. … When you look into your eyes, and it looks like the light is shining into your eyes, like you’ve got this pearlized top sheet, and your eyes just kind of have this vibrancy. You just, you feel different. This is the synergy between the two. And that’s been my study this whole time.”

For Head, the synergy between the inside and the outside is where true beauty lies – and it’s something that has sorely been missing in a year marked by loss

MacKenzie Head Second Generation of Amy Head Cosmetics in Nashville.

Claire Wright Manager of Amy Head Cosmetics in Oxford.

and isolation. As we turn the corner into spring, she says that recapturing that appreciation for your own beauty can be transformative.

“Sometimes, it can be downright healing for people who have not felt good about themselves,” she said.

This season, Head says that we are uniquely poised to explore beauty in new ways.

“Spring is probably going to be the most different spring ever, because people have been covering their faces for coming up on a year now,” she said. “So makeup has been in a weird spot, right? Where 75 percent of your face is covered a lot with a mask, and that means makeup wipes off from a real-life standpoint.”

Although wearing a mask poses a few barriers for makeup, Head has a few tips on how to look your best no matter the circumstances.

“Well, one thing is anyone out there who might call themselves lazy about cleansing their face at night, don’t be anymore,” she said. “It’s terrible with the masks, and people are getting breakouts, so step up the skincare routine. I think do some foundation, but do more minimal. And make sure that you apply some foundation all over the eye socket area before painting shadow on, and it will freshen the whole eye area. I don’t want to sound salesy with a specifi c product... but I do have a killer setting powder that is called Smoothing Veil that I like to use with my fan brush. You want to set the foundation. Also, defi nitely make sure your brows look good when wearing a mask.”

And, even though masks have changed much of the way that we approach beauty, Head says that many of the usual spring trends can be expected this year.

“I will say that as far as just pure fashion, not talking about the real person but just like what fashion says, not much has changed,” she said. “I mean, you’ll see pops of color on the lip. The nude lip is still quite in. But also really striking pops of color will be in.”

Head does predict that there will be one particular focus this season, though: the eyes.

“People are more focused on their eye makeup than ever before,” she said.

However, Head says that the most important thing in spring makeup won’t be sticking to trends – instead, it’s most important to embrace beauty in a way that feels most authentic to you.

“The main thing about beauty, which comes to my philosophy about it, and particularly makeup, you just want it to be something that looks like it belongs on you,” she said. “What that means is that the colors don’t look artifi cial or forced. So you don’t have to worry too much about makeup trends this spring. That’s the truth of it – anything is gonna be good.”

Renew Your Senses with Spring Activities in Oxford

After record winter weather, enjoy the sunshine, sights and smells of Spring

Story by Rebecca Alexander Photos by Rebecca Alexander, Glennie Pou and Contributed

AAs we thaw out from record cold temperatures, snow and ice, we look forward the Spring season in particular to awaken our senses. With its increased sunshine and warmer temperatures, spring is a beloved time of year in Oxford. It is the perfect time to be outside to enjoy the outdoors before the arrival of our muggy, hot days of Southern summer. Here are things you can do to break out of the house and take a deep breath Spring: Wake me up, buttercup. Check out the daffodils that bloom on the Ole Miss campus in March on the hill overlooking Jackson Avenue. With hundreds of blossoms in different varieties, you can enjoy these blossoms for weeks. It is a nice spot to take a selfi e or family photo. You can also enjoy the colorful tulips in the planters around the Square and courthouse that are meticulously groomed each year. Check out the tulip trees. Flowering tulip trees make a spectacular showing in the Spring and can be 36 March/April 2021 found in the older neighborhoods around Oxford. Their enormous white blossoms are one of the fi rst signals that winter has ended. Tulip trees bloom over the course of several weeks, and temperatures will dictate how early or late these trees will showcase their spectacular fl owers. Visit Lamar Park and other areas known for dramatic cherry blossom and fl owering tree displays. A drive down Lamar Boulevard north of the Square is a showcase for fl owering azaleas and other Spring displays in front of stately homes.

Watch a sunrise or sunset. Wake up extra early and start the day with the sunrise. If you’re not a morning person, then wait until the last of the amber and red streaks light the sky and watch the sun drop below the horizon. There are always cars at the overlook at the Ole Miss Airport enjoying the sunset on nice days. Sunset on Sardis Lake is also a beautiful site to enjoy.

Fly a kite. There is a reason why the adage “March

Top left: Lake Pusgus in Lafayette County, Bottom left, Trails and South Rail Trails. Right hand photo, azaleas in full bloom on the campus University of Mississippi

goes in like a lion and comes out like a lamb” is so fi tting. Early spring weather can be gusty and unpredictable here in North Mississippi. Take advantage of windy conditions by fl ying a kite at a city park or in an open fi eld.

Head to a farm. Spring is not only about the rebirth of trees and fl owers, but also a prime time for various animals to give birth to their young.

Check out surrounding towns. Take a short road trip to Taylor, Water Valley or Batesville. Spend the afternoon shopping, dining and supporting a smalltown community.

Enjoy al fresco dining. While outdoor dining during the pandemic may have been done as a necessity, do not forget how it also can be a relaxing way to enjoy a meal. This can be at the restaurants with expanded outdoor seating at the Square, or the many restaurants around Oxford that have covered patios and second fl oor patio bars. Among the many spots are the top deck at City Grocery, The Blind Pig outdoor dining, Boure’s top deck, McEwen’s, Proud Larry’s, Volta, Oxford Canteen, Fergndan’s, San Jose Mexican, Hawaiian Poke Grill, Dairy Queen, Newk’s, McAllister’s, and soon the new Lamar Yard. You can also pack your own picnic and head to Avent Park to enjoy the fresh air and dine outside.

Cheers on the rooftop. In Spring, the rooftops of Oxford can’t be beat for atmosphere and the taste of a cold beverage or crafted cocktail. The Coop at The Graduate, Chancellors House and Roosters are all good for enjoying a cocktail and the sunset.

Recycle and Repurpose Items. Visit a thrift shop, fl ea market or yard sale. Spring cleaning can serve as the catalyst for people to put items on sale. One person’s trash is another person’s treasure. Spring can be a great time to shop for antiques as well.

Go fi shing. With most of Sardis Lake inside Lafayette County, we have plenty of shoreline to sink OxfordMag.com 37

a line. The crappie, bream and bass will be biting. Children can fi sh at the lake at Lamar Park, and adults who are accompanied by a child.

Ride a Bike. Oxford has miles of bike lanes on city streets and places for trail riding like the South Rail Trail. Grab your bike helmet, water bottle and feel the freedom of being on two wheels.

Get lost on country backroads. Just minutes out of town you can fi nd county roads that have the tree canopy over the road. When the trees have just sprouted the tiniest green leaves the size of a squirrel’s ear it is time to open the sunroof or put the top down and drive down the winding country lanes. The road from Highway 30 to Puskus Lake is picturesque with small hills and tight turns that seem to go to nowhere until you see the glorious small lake. Puskus Lake Recreation Area and Trail is a secret spot in Lafayette County for many with few visitors. There are days when you may feel like you have it all to yourself and feel like you are a world away.

Cheer for the Rebels at Swayze Field. With one of the most gorgeous parks in all of college baseball, enjoy going to a game and cheering the Rebels. Last year, the Rebels were one of the top teams in the country before Covid shut the season down. This year many of these top athletes return to continue their winning ways. Although seating will be limited, there are still a lot of games this season.

Whatever you do this season, enjoy getting outdoors this Spring. The cool mornings, warm but not hot days will not last long.