39 minute read
MONEY MATTERS-STIFEL
love, marriage… FIRST COMES THEN COMES
Article provided by the Campbell Hutchinson Financial Group
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The K-I-S-S-I-N-G song may remind us of our childhood, singing about love, marriage, and babies. While this may be a fun sentiment, as adults, we know that preparation requires planning, such as hiring a wedding planner before you tie the knot. While weddings are mostly regarded as single events, taking care of your children with your life partner can last a lifetime.
As a new parent, sleepless nights and additional responsibilities are inevitable, especially when it comes to changes in your finances. Below are a few tips to help make it less of a financial shock.
HEALTHCARE COSTS. Understanding what expenses your health insurance covers will help you determine your maximum out-of-pocket expense. Babies can be expensive; in fact, according to a recent report, the average cost of raising a child from birth through age 17 is nearly $250,000, and this doesn’t even factor in college expenses.1 It’s helpful to come up with a budget before your new baby arrives and adjust it as needed.
FUND YOUR HEALTH SAVINGS ACCOUNT
(HSA). If you have an HSA account, you can use those funds for routine doctor visits. When your newborn is sick, the last thing you want to worry about is how you will pay for your baby’s co-pay and the cost of medicine.
CUT DOWN OR PAY OFF OLD DEBT.
Before adding new debt with the cost of a child, it’s a good idea to pay off old debt, including credit card balances, student loans, and any other debt you can afford to pay off.
UPDATE YOUR BENEFICIARIES. Ensure the money you have saved goes to the appropriate people in the event something were to happen to you. If this is your second or third child, don’t forget to review
CREATE OR ADJUST YOUR ESTATE PLAN.
If you do not have a current will or trust, now is the best time to create one. More importantly, naming your child’s guardian in the event you and your spouse were to pass away is crucial to ensuring your children are cared for in case you pre-decease them.
DON’T FORGET ABOUT YOUR RETIRE-
MENT ACCOUNTS. You should always fund your own retirement before funding other goals. Be sure to consistently contribute to your retirement accounts so you can retire and enjoy what you have worked for.
CONSIDER FUNDING A COLLEGE SAV-
INGS PLAN. After paying for the necessities and funding your retirement accounts, you may want to consider funding an account for your child. When it comes to saving, the earlier you start, the longer you have to let your funds grow. By the time your children are ready to attend college, you’ll be in a better place to help with college expenses.
Wedding planners and life partners are with you during some of the most important events of your life. At Stifel, the Campbell Hutchinson Financial Group is here to help you navigate these events while you plan and prepare for your life full of K-I-S-S-I-N-G.
¹https://www.usda.gov/media/blog/2017/01/13/cost-raising-child
Richard Campbell, CIMA®
Senior Vice President/Investments
Paula Hutchinson, AAMS®, AIF®
Senior Vice President/Investments
Zachary Hageman, CFP® ,
Financial Advisor Associate
“In Napoli, where love is king, when boy meets girl, here’s what they say…” Amoré That’s
HIGHLIGHT OF THE “LOVE & MARRIAGE” issue each year is this section that profiles couples and the life they have built together…for better or worse. These three couples: Lee and Justin Smothers, married 13 years, Kristin and Britt McLane, married 25 years, and Ginna and John McTier, married 60 years, have celebrated many anniversaries together and have very sage advice for other couples with their combined 98 years of marriage. a They have been over some mountains and through some valleys. Yet, they are still devoted and still in love. They seem to all agree with this quote about marriage, “Marriage – the roots are deep, the covenant is solid, love is sweet, life is hard, and God is good.” And so, together, they have built a life they love!
illars of the community, Ginna and John McTier will celebrate sixty years of marriage this June. In 1960, Ginna Parramore left home for Atlanta where she worked at C&S Bank. As chance would have it, her roommate introduced her to a young lawyer, John McTier, who was then working with the law firm of Nall and Miller. On their first date driving down Ponce de Leon Avenue heading to the Commerce Club to attend a bar association function, they played the "do you know game." Ginna asked John if he knew anyone from Valdosta. John, having attended Emory Jr. College in Valdosta at the age of sixteen, remembered one particular friend he had met there. That friend was Johnny B. Lastinger, who had the use of his father’s car. No small coincidence, Johnny B. had married Ginna’s sister, Lamb, in 1958.
The following year, in June of 1961, John and Ginna exchanged wedding vows in the chapel at First United Methodist Church, the same church where they as a family continue to worship this very day. John’s father, the Rev. Roy McTier, officiated at their ceremony. After a short honeymoon to the Grand Hotel at Point Clear, Alabama, the young couple returned to Atlanta and to work that Monday morning. John had attended Emory University and completed Emory Law School in 1957. In 1961, while John was practicing law, Emory University offered John the position of Business Manager for the University, which he accepted. The following year in August, 1962, John and Ginna welcomed their first son, Tom, following close behind with their second son, Frank, in 1964.
At the urgings from B. Lamar Tillman and Henry Brice, two Valdosta lawyers, John was offered a partnership in their law firm. The thought of raising their boys in Valdosta was very appealing to the young parents who had dreams of the good small-town life that they both had known, away from the city scene. In 1966, they moved to Valdosta and he joined the law firm of Tillman, Brice, McTier, and Coleman.
With a growing law practice and two young sons becoming of school age, John became involved with their academic future. His law partner, Henry Brice, called together a group of parents interested in establishing a private school. John is proud to be a founding member of Valwood School and helped to secure the school’s Gornto Road location.
In 1981, John was appointed by the governor to the Jekyll Island Authority, a board he served on for 14 years. During his time on the board, they worked to restore the old Jekyll Island Hotel. John is also proud to have helped bring the YMCA to Lowndes County and working to acquire the land where the Y is currently located.
In 1974, the couple welcomed their youngest son, Robert. Ginna devoted her life to raising her sons, getting very involved in Valwood School, the YMCA, the Valdosta Junior Service League, and her church. The year 1996 presented John with his final, very rewarding career change to become Vice President and General Counsel of Griffin Corporation, one of John’s long-time corporate clients. Though this change required traveling to various states and other countries, John stayed the course until he and his coworkers completed the sale of Griffin Corporation to the Dupont Corporation. Upon that completion, John served as “Of Counsel" to his old law firm but was ready to enjoy his outdoor life at his beloved Brooks County farm. Ginna enjoys bridge with her long-time friends, and prior to the COVID pandemic, she was active in her tap dance group. She also makes time for frequent trips to the family’s vacation home on Amelia Island and attending a weekly Bible study group. Most importantly, she always makes time for visits with their six precious grandchildren. They have been blessed with three grandsons and three granddaughters. Their parents have raised them to be outdoorsy, continuing the tradition John and Ginna began years ago. The three generations enjoy spending quality time together at the family farm, with Ginna and John’s beloved bird dogs, Buddy and Lilly, joining in. Ginna particularly enjoys cooking. She says, “It feels like I’ve been cooking forever. John likes my cooking, and my boys like it.” John is quick to add that his wife is a wonderful cook. As Ginna will tell you, sixty years of marriage is truly a milestone.
“It all began with a covenant, meaning to be a lifelong commitment for a chosen relationship; a new life including our faiths, families, and friends all blending into a strong foundation to build upon.” As John and Ginna agree, “It has taken determination, trust, patience, respect, and many, many prayers to have met all the challenges that life presented through the years.” Due to the pandemic, Ginna and John have not finalized any plans to celebrate their 60th anniversary. Hopefully, and with God’s blessing, this coming June 17th will be one more gift of love for the two of them who have been so blessed on their journey through six decades together.
We made a covenant. It doesn't seem to be honored as it should be anymore. There are hills and valleys in everything; I tell my kids, you can make it, just don't give up.”
13 Years of Music & Memories
Lee & Justin Smothers
STORY BY MATTIA GODDARD
Lee and Justin met while they were both undergrads at Valdosta State University. The year was 2002. Lee distinctly remembers walking into Loozie Anna’s in Remerton, the best place to go for live music at the time, and a trio was playing. She looked at her friend and asked, “Who is THAT?” Although they were introduced that night, it would be another year before their first date.
Shortly thereafter, Lee left for London to study abroad. Over the summer they kept in touch via email. She would tell him about her European escapades, and he’d tell her about the goings on at St. Augustine beach, and the latest with their mutual friends. By the time Lee got back stateside, they were inseparable.
As they dated, they took in lots of live music, something they both love. Justin played guitar in the local band, Skannyardle. They golfed and traveled and enjoyed as many live concerts as they could. Their engagement was in the summer of 2007 and they married the following September. It was a beautiful ceremony, officiated by the late Stan White at Christ the King Episcopal Church downtown. The reception at Bas Bleu was a true celebration.
As Lee recalls, “It was a FUN downtown wedding and party! Lots of dancing, lots of laughs! Sam Pacetti, one of our favorite musicians / fingerstyle guitarist from St. Augustine, performed at the wedding. We walked down the aisle to an instrumental version of Tom Petty’s Angel Dream. Justin’s father, Joe Smothers, and fellow musician Rob Evans, sang Something in the Way She Moves (James Taylor) for our first dance.”
The couple had always planned to stay in Valdosta. Justin came to Valdosta at a young age and he plans to never leave. Lee grew up in Marietta and she missed it for the first few years, but after making great friends and with a promising career as the Marketing Manager for Wild Adventures, she knew Valdosta was where she wanted to be to start a family. Long before they were married, Justin worked in radio as a DJ and Production Manager at Black Crow Media. This fit in well with his side gig, playing music with his father in the band Skannyardle. Lee joined him in radio a few years later, across the building in sales and marketing. Surprising themselves, they worked well together. In 2012, Justin decided to make the switch from radio personality to golf professional. Lee was later recruited to the Valdosta Country Club for a new position as Membership Director in 2014. Working together has taught them much about balance – as well as respect and teamwork.
The couple welcomed their daughter, Caroline in 2011 and they are proud that the creative genes have been passed down. Caroline has been singing since she could talk and is now learning piano. In normal times, the trio stays busy, travelling to the beach where Caroline is learning to surf. St. Augustine is their favorite; they’ve gone there every summer since 2003. Justin and Caroline also play golf together
as often as they can. Lee enjoys painting with Caroline. The arts are such a part of their family life that they have a music-art room where they all get creative.
They each make time for themselves. Justin enjoys playing golf with the guys and playing music when he can. Lee enjoys art, entertaining, reading, and gardening. She prides herself on her involvement in the community, being active with the Valdosta Junior Service League and the distinction of being an Honorary Commander at Moody AFB.
Together the couple enjoy cooking. Justin’s strength is on the grill and Lee is in the kitchen, making salads and apps. They’ve found a rhythm that works well for them.
Because of their shared love of live music, they are eager to begin going to concerts again, big and small, once the pandemic subsides.
Their central location among their respective families, all over GA and south FL, has made them the perfect host location for family gatherings, holidays, and birthdays.
They love their lives in Valdosta so much that they convinced Lee’s mom to move here in 2014.
“We love our friends and the people, we love the pace of life. We live on the best street in America, in a neighborhood filled with families, kids and pets. We love local dining and shopping and our friends who own these restaurants, boutiques and shops. We appreciate the fact that we have personal relationships with these people, our doctors, and others. We love our Church, Park Avenue United Methodist, and our church family, youth groups and Bible studies. We adore Caroline’s school, Crossroads Baptist School, and the positive impact it has had on our daughter, not only academically, but socially and personally.”
After more than a decade together, Lee and Justin’s relationship has evolved as they’ve grown. They started as college kids, then working professionals, to parents. They keep their perspective with lots of laughter. Lee considers Justin to be one of the funniest, most quick-witted people she knows. “I have diffused a few situations by making her laugh!” Justin says.
“Patience, communication – both are so important. And keeping God in your marriage, in your family. Family is everything!”
PHOTO BY WES SEWELL PHOTOGRAPHY
aldosta native Britt McLane met Kristin through a mutual friend. Britt was in a bible study with John Mark Eager while Kristin was going on a mission trip to Romania with John Mark’s ministry, The Mailbox Club. John Mark brought the two groups together to meet for a cook out and the rest, as they say, is history. Their first date was at Covington’s and they were inseparable from that moment on. Britt proposed four months later and the couple married a few months after that.
Britt’s family goes back several generations here in Valdosta and his people are among some of the first settlers in South Georgia. Kristin grew up in a small town, Ellwood City, just outside of Pittsburgh, PA. She moved here shortly after high school graduation when her parents relocated for her father’s job. She joined them in their move and attended VSU. The couple shared their vows at Park Avenue United Methodist Church in September of 1995. Kristin was a senior at VSU and Britt was already working at his family’s business, Carson McLane Funeral Home. He also was a graduate of VSU. Because Britt was deeply committed to his job at Carson McLane Funeral Home, the couple never considered living anywhere but in Valdosta. He believes in serving the Valdosta community and he is honored that people trust him with their loved ones in such a difficult time of their life.
Kristin has spent the last twenty years staying home raising their children, with an embroidery/monogram business on the side. She also helps Britt by managing Park Place, their event center.
The McLane family, with their three college age children, love the Valdosta area. It has been a great place to raise their family and the sense of community has been especially rewarding with friendships made and extended family so close. Their children have begun to spread their wings. Their oldest Mary Clayton, is a senior nursing major at Berry College in Rome, GA. Their second daughter, Claire, is a junior Interior Architecture major at Samford University in Birmingham, AL, and their son, Ty, is enjoying the outdoor adventure in Estes Park, CO and attending Bible College at Ravencrest Chalet. After 25 years, Britt and Kristin have managed to find a healthy balance of activities outside of work. Britt loves the outdoors, and partakes in hunting and fishing as often as he can. Kristin is a self-described “back porch kind of gal.” When they’re home relaxing, Kristin enjoys cooking. She says, “The best part of our relationship is that I like to cook and Britt loves to eat! In 25 years he has never complained about anything I have served on the table and never minds when I experiment!” The two empty nesters revel in traveling together and miss it these days. They are particularly fond of the mountains and they enjoy spending time on Lake Burton. They also love exploring new cities together and sampling different types of cuisine. Some of their favorite memories are from Napa Valley, Montreal, St. Martin and Italy. Britt and Kristin are eager to get back to travelling again. As the couple reflects on their successful marriage, they believe unity is one of the most important things. “Couples need to have unity in the most important areas such as faith, children, and how you spend your time. Our Christian Faith also teaches us to love and serve the other spouse selflessly. We should view the other person’s needs as greater than our own. This helps create a marriage that is not selfish or one sided.”
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H ADMIT TWO H A Perfectly Imperfect Relationship
And how you can have one too!
STORY BY BILL & JENNIFER NEW
It always makes us cringe
when our friends refer to us as the “perfect couple” and talk about how we “always” have so much fun. Social media is great for a highlight reel, isn’t it?
It’s easy to present the best of us and for people to look at that and think we have it all figured out and have this amazingly perfect marriage without any issues, problems or struggles. If you look only at our Facebook posts, it would be easy to believe all that. It’s just not true.
We aren't the perfect couple. We don't always have so much fun. We don't have it all figured out. We don't have this amazingly perfect marriage. We do have issues, problems and struggles. But we also do have a joyous and thriving marriage, overflowing with wonderful adventures and lots of fun… and coffee.
Fighting The GOOD FIGHT
One of our “secrets” to a joyous and thriving marriage is to fight (argue), BUT to fight well. Marriage is hard work; it merges two lives into one, which can be messy and extremely challenging. We were raised in different homes with different ideals. We are individuals with our own thoughts, inspirations, and personalities. In our case, we brought with us the baggage of our two prior marriages and introduced the challenges of blending families, which made it an even greater priority to learn to fight well. We don’t want our previous failed relationships to have been in vain, so we invest in our marriage.
Tools for Success
We’ve enlisted the help of marriage conferences and books like "Love and Respect," "5 Love Languages," and "Sacred Marriage" to develop strategies for fighting well. Part of fighting well requires we have rules of engagement established ahead of time, so when the fight comes, we are ready, and the enemy doesn't get a foothold. Rules of engagement put certain things out of bounds. For example, we don’t let the D-word come to the table. It's not an option, so we don't utter the word. We allow a pause for a period of cooling off to avoid saying things that we would later regret, things that would only harm our relationship and each other. Still, after the pause, we must return to the issue, often with a much calmer demeanor. We are both on alert for something called the crazy-cycle. That's where tensions fuel more tensions, and we go round and round, accomplishing nothing. When one of us identifies it, we inform the other, hold hands, count to three and literally jump off.
The Sacred Dance Circle
The sacred dance circle is something special we have created that gives us an opportunity to bring us back to wedding day bliss, diffusing the troubles of the day or issue. We love to dance together. We laugh, and we sing, and we spin around. It's a special and sacred thing for us. When we’ve had a particularly stressful day, one of us calls "dance circle," and we leave all the stress outside. We don't talk about the day or think about the day; we just look into one another’s eyes and dance with one another. In the midst of ongoing tension, we might call a “dance circle”, leaving whatever disagreement we had and step into a moment of wedded bliss. We recognize the space as sacred space, greeting one another as if it’s a new day, a new moment. When we are done dancing, the circumstances that led to the “dance circle” are often less intense.
Every day is a New adventure
We absolutely love doing new things together, sharing life and laughter, coffee shops and yummy foods, new places, and interesting activities. As such, we seize every moment as an opportunity for a New adventure. It helps that everything we do truly is a New adventure since we are the News. We find adventure in the mundane. We make life fun by finding the fun in it. We add some silly. We don’t take ourselves too seriously. We just explore and tap into joy.
JESUS
Marriage is our ministry. We believe marriage is more about holiness than happiness, and through marriage, we are demonstrating the sacred covenant relationship God has with the church. We prioritize spending intentional time in the Word, both individually and together. This helps us hear from God, bringing clarity to what He asks of us, especially how we are to love. Staying grounded in God's Word keeps our eyes off each other's faults and focused on Him. We love each other best because we love Jesus the most. He is the very essential centering and critical aspect in our marriage.
H
We do have a significant social media presence showing all the fun and adventures we share, and it’s easy to capture the moments in the midst of the fun. It’s not as easy to capture a picture in the middle of an argument, nor would it be appropriate. When emotions are intense, we promise you a picture to capture the moment is the last thing we want. It’s important to understand that you don’t see anyone’s full story through social media. It’s a heavily filtered arena. We aren’t intentionally misleading anyone, but we do want you to know... we’re not perfect, just perhaps perfectly imperfect.
A TALE OF and greens GAMEStory and Recipes by ANGELA HAGEN Photo by WES SEWELL PHOTOGRAPHY
Duck chili with cornbread waffles served by the lake at Terra Chula Plantation.
IT'S THAT TIME OF YEAR - hunting season is almost over. For me, that means freezers filled to the brim with birds and venison. It means fresh green veggies of all kinds growing in abundance at my family’s farm. That also means that week after week, I have the same meats and veggies to work with that I must somehow recreate into different dishes.
There’s always the good ol’ favorites, like fried quail and bacon braised collards, cheese grits, and cornbread. But what I love to do most is take one of these staples and mix it up with something unexpected like fried quail with cornbread waffles, collards, and apples. Or pecan butter and jelly backstrap with cauliflower puree. And, a chili, made with duck or venison, with cornbread waffles, and a slaw.
Regardless of what you choose to pair together, these recipes will provide options for you to write your own tale of game and greens.
Duck chili made with Georgia Beer’s Blonde Ale and cornbread waffles.
DUCK CHILI
WITH GEORGIA BEER
Duck Chili & Cornbread Waffles
Duck Chili > INGREDIENTS • 1.5 lbs duck breast or two whole ducks (can also sub chicken, ground beef, or venison)* • 1 tsp salt (plus additional for duck) • 1 cup white onions, diced • 5 large cloves garlic, minced • 1 large can (28 oz) fire-roasted diced tomatoes • 2 cups beef broth • 1 can (15oz) kidney beans(rinsed and drained) • 1 can (16 oz) great northern beans (rinsed and drained) • 1 can (15 oz) pinto beans (rinsed and drained) • 6 oz tomato paste • 12 ounces ale (for the best taste use locally brewed
Georgia Beer’s Blonde Ale)
PHOTOS BY WES SEWELL PHOTOGRAPHY
• 1 tbsp Worcestershire sauce • 1 tbsp dried oregano • 2 teaspoons ground cumin • 2 tbsp chili powder • 1 tsp ground black pepper • 1 tsp Smoked Paprika • 1 tsp onion powder • 1 tsp red pepper flakes • ½ tsp cayenne pepper • ½ tsp coriander • Chopped cilantro, shredded gouda cheese, and sour cream to garnish
Duck Chili > DIRECTIONS 1. Score the fat of the duck breast, sprinkle liberally with salt, and sear on high, fat side down (no additional fat or oil is needed), until golden brown and most of the fat has been rendered. 2. Remove the duck and slice or chop it. *** 3. Add the onions to the pot, cooking until they have softened, about 5 minutes. 4. Add the remainder of the ingredients (other than garnishes), including the duck. 5. Cook for about 30 minutes or until hot and bubbly and the duck is falling apart. 6. Serve with cheese, cilantro, and sour cream *** If using whole duck, beef or venison, skip the first two steps.
For the whole duck, cook in a crockpot or in a pot on the stove for 30-45 mins on high or until the duck is easy to shred. Then just add with other ingredients after cooking the onions. It is the same if using ground beef or venison, just cook ahead and drain before adding other ingredients. * If you don't have access to fresh duck, Publix generally sells both fileted breasts and whole ducks in the frozen section and sometimes in the fresh meat section.
Cornbread Waffles > INGREDIENTS
• 1 ½ cups all-purpose flour • 1 cup cornmeal • 2 tsp sugar • 2 tsp baking powder • 1 tsp baking soda • 1 tsp salt • 2 cups buttermilk • 2 eggs • 6 Tbsp butter melted • 2 cups shredded cheese (I like to use gouda or cheddar) • ½ cup green onions (optional)
Cornbread Waffles > DIRECTIONS 1. Whisk together the dry ingredients. 2. In a smaller bowl, whisk together the buttermilk and eggs. 3. Add the wet ingredients to the dry, folding together until just combined. Don't over mix -the batter should be shaggy vs smooth. 4. Add in the melted butter and cheese, folding together gently.
Again - don't over mix!! If you are using the green onions, add in with the cheese. 5. Heat your waffle maker. I like to use a high setting (but yours may be different - keep an eye on it!) 6. Grease the waffle maker, then add around 3/4 cup of batter for large Belgian-style waffles. Use 1/2 cup for the flatter, less deep waffle irons. 7. Cook until browned and crispy. Makes about four large waffles.
PHOTO BY WES SEWELL PHOTOGRAPHY PECAN BUTTER
AND JELLY BACKSTRAP
Backstrap
• Marinate 2 medium pieces of backstrap for 2-4 hrs in: > INGREDIENTS • 2 TBSP apple cider vinegar • 2 tsp oil • Fresh cracked black pepper > DIRECTIONS Heat grill on high (hot enough to sear). Put the backstrap on, turn the grill down to medium heat. Cook for 3-5 mins on the first side, flip and cook for 1-2 mins. Turn off the grill. Let the backstrap sit for 4-5 minutes to rest before slicing. Smear berry sauce on plate, top with venison, top with pecan sauce, and toasted pecans if desired.
Berry Sauce
Muddle up the berries and mix with sugar and water. Let sit for five minutes.
> INGREDIENTS • ½ cup fresh berries • 2 tsp sugar • 1 tsp water
Pecan Butter Sauce
> DIRECTIONS • Melt together pecan butter and coconut oil for 30+ seconds until the butter is melted and easy to stir. Mix in the other ingredients and allow to sit for at least five minutes to allow the brown sugar to dissolve. > INGREDIENTS • ¼ cup Purely Pecan sea salt pecan butter • 3 TBSP oil (I prefer liquid coconut oil) • 1 TBSP brown sugar • 1 ½ tsp of your favorite steak/chicken spice blend • Pinch of salt
SOUTHERN
FRIED QUAIL
PHOTO BY ANGELA HAGEN > DIRECTIONS 1. Heat frying oil to around 350 F. (canola, vegetable, peanut or expeller-pressed coconut oil) 2. Using 1 1/2 cups fry mix, toss each piece of quail in fry mix in a separate bowl. 3. Carefully drop into oil, and fry for 5 or so minutes until they float and are golden brown. 4. Drain on a paper-lined plate or tray for 1 to 2 minutes.
> INGREDIENTS 12 Whole Quail: Cut into pieces (I leave the breast intact and then cook the legs separately). Mix together milk and pickle juice. Soak quail in mixture for up to 8 hours — the longer the better, but at least 30 minutes to develop more flavor. • 1 1/2 cups buttermilk (substitute regular milk if desired or coconut milk for dairy-free option) • 2 tbsp pickle juice (I generally use sweet pickles)
Fry Mix: (may be stored in a container for up to one month for easy frying) • 2 cups flour (can use gluten-free flour or regular all-purpose flour) • ½ cup starch (I use arrowroot, but can use potato starch, tapioca starch or cornstarch) • 1 tbsp black pepper • 2 tbsp salt • 1 tbsp smoked paprika • 1 tbsp garlic powder • 1 tbsp onion powder
Try serving quail with a mixture of pepper jelly and mayonnaise for a little sweet and spicy sauce!
PECAN PIE MUFFINS
Skip the pie. Make these muffins instead for an easy breakfast or for a delicious dessert. Hunters love them before a morning hunt!
> INGREDIENTS • 1 cup packed light brown sugar • ½ cup all-purpose flour • 2 cups chopped pecans • ⅔ cup butter, softened • 2 eggs
Preheat oven to 350 degrees. Grease muffin cups generously or THEY WILL STICK! In a medium bowl, beat the butter and eggs together. Stir in brown sugar, flour, and pecans just until combined. Spoon batter into muffin cups about ⅔ full. Bake for 15-17 minutes. Run a sharp knife around edge of each muffin, but then allow to sit in pan for 3-5 mins before popping out. Makes about 12 muffins.
> DIRECTIONS
WE ALL WANT TO EAT MORE GREENS, RIGHT? It's a new year, which means a fresh opportunity to start that diet, which never really makes it out of January if we're all being honest with ourselves. But we still try. And what is one thing almost all health programs, gurus, and apps have in common? EAT – MORE - VEGGIES. Veggies are great. But sometimes we don't know what to do with them and what to pair them with. There are so many different types and varieties to choose from - many people have told me that the produce WITHEnvy GREEN section at the grocery store overwhelms them and that they end up buying the same three veggies every week.
Greens belonging to the cruciferous family are some of my favorite veggies. Not only are they delicious and nutritious, but they are also easy to fix and more versatile than most people think. And even better, they're all in season right now: cabbage, bok choy, brussels sprouts, swiss chard. One of my favorite things to make is slaw/chopped salad. You can pretty much take any of these greens and sub them for something else in a dish - brussels for broccoli in a broccoli salad, bok choy for cabbage for a taco topping, swiss chard for spinach in a pasta dish. The options are endless!
BRAISED
COLLARD GREENS
> INGREDIENTS • 3-4 strips of bacon (the fattier, the better), cut up into small pieces • ¼ cup water • 8-12 cups (about three good-sized bundles) fresh collards ** • ⅛ cup bourbon • ½ tsp salt • ¼ tsp black pepper • 1 tbsp brown sugar (optional)
> DIRECTIONS Cook bacon in a large pot on the stove until quite crispy but not burnt. Remove with a slotted spoon and keep to the side in a separate bowl. To bacon grease left in the pot, add water and greens. Cover and bring up to a simmer on high heat. Add bourbon, salt, and pepper, and cook for 7-8 mins until soft. Add brown sugar (if using) and bacon, cook on low one minute longer, stirring frequently. **This recipe works well with other hearty greens like cabbage and kale. I like to use a mix of collards and cabbage sometimes to mix it up a little.
CAULIFLOWERPUREE
> INGREDIENTS • 1 head of cauliflower, roughly chopped into large chunks (no need to waste all the stalk, that's the best part!) • ½ cup half-and-half, milk, or coconut milk for dairy-free option • 2 tbsp butter, • ½ tsp salt • ¼ tsp black pepper • 2 cloves of garlic - peeled but left whole
> DIRECTIONS Put everything in a pot on the stove. Cover and cook on high for 10-11 minutes. It should come to a simmer within 3-4 minutes, but don't worry about checking it - the liquid will keep it from burning. Dump everything into a blender and puree until smooth - if all your liquid is cooked out, you can add 1-2 tbls more liquid to make the blending process easier. Add more salt or pepper if desired.
SPICY GLAZED BRUSSELS
> INGREDIENTS • 2 pints brussels • 3 cloves garlic, finely minced • 2 tsp oil • 2 tbsp apple cider vinegar • 2 tbsp water • 3 tbsp brown sugar • 1 tbsp honey • 1 tbsp soy sauce • ¼ tsp salt • ¼ tsp pepper • ¼ tsp onion powder • ¼ tsp mustard powder • ¼ tsp paprika (I prefer smoked, but either will work)
> DIRECTIONS Sauté garlic in oil for just a minute in a small saucepan - not trying to brown, just take out some of the sharpness of the raw garlic. Add everything else to the pot and turn on medium heat. As soon as it comes to a good simmer, turn on low - keep a close eye on it as it will boil up and over the sides of your pot. Stir occasionally, and cook for 10-12 minutes, until slightly thickened.
Meanwhile, preheat oven to 450 degrees. Wash, trim, and halve brussels and scatter across a greased or parchment-lined baking pan. Lightly spray with cooking spray (or can drizzle with oil, just make sure to keep it light), and sprinkle lightly with salt. Bake for 12-15 minutes until slightly browned and tender. Pull out of oven and drizzle glaze over the top. Toss or stir up until the brussels are nicely coated with the glaze. Set oven to broil on high, and broil for 2 minutes.
PHOTO BY WES SEWELL PHOTOGRAPHY
AT TERRACHULA PLANTATION
Angela Hagan is the Chef & Lodge Manager for TerraChula Plantation in Quitman, Georgia. She holds a degree in Culinary Arts from Wiregrass Technical College.
"I have always loved cooking and food. My earliest memory of cooking was standing on a chair in the kitchen when I was three-years-old making oatmeal," Angela says of her long love of cooking. But her decision to become a chef started with wanting to chop onions like Julia Child.
“Several years ago, my Mom and I watched the movie “Julie & Julia,” after that I was determined to one day be able to chop onions like Julia Child. That was the reason I went to culinary school – I wanted to chop onions like a professional chef,” Angela explained. Once there, she realized she might want to do more with her newfound knowledge than simply chopping onions like a pro.
Angela says she is “Southern to the core” and likes anything that smacks of Southern comfort food. “The more butter it has in it, the better. I have been called the ‘butter queen’ – a title I wholeheartedly embrace. Her favorite food quote is, “If you’re afraid of butter, use cream,” by Julia Child.
Her experience consists of a few years at 306 North, where several great local chefs got their start. She worked part-time at Terra Chula before going full-time after graduating from Wiregrass. She has also spent the last three Summers as a yacht chef.
Her favorite days are prep days, like chopping onions. "I can plug in music and chop to my heart's content. Nothing makes me happier than opening the fridge and seeing a neat stack of containers full of chopped fresh food," Angela said. Besides cooking, she loves to arrange flowers and set the table. "Having a job that enables me to do everything is great. I also love to meet new people. At Terra Chula, I'm not just stuck in the back cooking.” Winter 2021 73 Winter 2021 73
HomeSection
INTERIOR DESIGN
Bedrooms
– A Safe Haven –
DANA PERRY PROVIDES IDEAS ON HOW TO CREATE AN AMBIANCE FOR THE MOST PERSONAL ROOMS IN YOUR HOME
More than ever, we need peace, order, respite, and a place to retreat to - a safe haven from the busy and hectic schedule that most of us keep. The most personal room in one’s home, our bedroom, should be just that. It is the first place we see in the mornings and the last space we see before closing our eyes at night. It is said that we spend one-third of our lives in our bedroom. It is not an area to cut corners or skimp but rather should be given the attention it deserves. Our bedrooms are an area where needs are specific, personal, and unique. The hope is to create a room where you feel rested, inspired, and ready to embrace the day.
INTERIOR DESIGN
This young adult’s room can transition to a guest room when she leaves for college. The bed, chairs, and dresser are inexpensive pieces from estate sales. A little paint gives a custom designer look.
FOR A MASTER, creating an ambiance that is soothing and relaxing is a recommended priority. I tend to favor a soft and relaxing color palette for the master bedroom, but if color is your inspiration, then go for it. Comfort is key for a good night's sleep, so a king size bed is a must with the best bed linens you can buy. I prefer tall oversized lamps to allow for ample reading light on bedside chests, which provides additional storage so the disorder can be tucked away. If your room allows, comfortable seating is a priority. It is a place to include upholstery that you actually enjoy sitting on, not something that is just pretty to look at. It is not a space that is shared with the rest of the world, but your very own personal retreat, so plan in a way that meets your needs and desires.
KIDS' ROOMS ARE A FUN PLACE to be creative, bend design rules, and encourage a vivid imagination and inspiration! A child needs a space to enjoy, feel safe, and create happy memories. Practicality is a priority, so think ample storage for toys, gadgets, and books. Maximize open floor space as much as possible. Selecting a few pieces that can transition with time allows the inevitable future redo more manageable. Think long term rather than childlike with your more expensive items, so you don't have to replace them as your child matures.
This young man's room reflects his love for American history and personal collections. Incorporating a few antique pieces creates a timeless yet youthful feel that will transition into adulthood.
MOST TEENAGERS are looking for a place to belong and looking for a way to express to the world who they are! With some parameters and design guidance, allowing them to do this in their rooms should be a significant consideration. Their desires, needs, and preferences should be included in the process to create a space that they are proud of and enjoy. As the parent, encourage them to think long term, rather than giving them free rein. Allow for a few options, so they can choose and take ownership in the design process. The goal is to have a room that transitions well into adulthood that still allows for self-expression. With a little effort in planning, there can be a happy median.
Dana Perry Interiors Specializing in Residential Interiors; Timeless Yet Current Design
229-356-2810
DANA PERRY | 4755 SOUTH COFFEE ROAD NASHVILLE, GA 31639 @DANAPERRYINTERIORS
Tips
FOR MAKING YOUR BEDROOM MORE COMFORTABLE
• Full Blackout lining for window treatments in bedrooms is a must. It is a luxury that you will be glad you said yes to! • Fluff your pillows in the dryer twice a month. • Keep a coaster on all of your nightstands or bedside chests. • Ironing sheets are a real luxury. My grandmother had her sheets ironed weekly, and I still remember how they felt. • A gentle, lavender pillow spray is a nice bedtime treat. • Don't allow your bedrooms to become a "catchall" for laundry and projects. Be intentional about keeping your space restful and orderly. • Avoid decorating a bedroom that is too themed.
There are exceptions, but most often, this creates a room that lacks a timeless feel and most people tire of it quickly.
Guest Rooms
Guest rooms should not be neglected, nor should they collect all the leftovers. But they certainly don't have to be grand and extravagant. A simple, small, yet well thought out room can be very inviting for your guest and, with a few thoughtful gestures, can convey that "I am glad you are here and I want you to feel honored."
• Fresh flowers by the bed are the best welcome. • Provide comfortable bedding. No one enjoys a lumpy flat pillow or harsh sheets. • A coffee maker is a gracious gesture and allows you more time in the morning for other preparations. • Leaving travel toiletries provides that boutique hotel feeling that we all love. • Have a phone charger plugged in by the bed. • Provide Sufficient lighting for reading. • Ample space in the closet for a few of their things.
Let’s face it- most of us use all of our extra closets but make sure there is room for your guest to put their things.
