november Savannah, GA
free!
skirt!is
www.skirt.com
November is the month we crave community and culinary togetherness. We buy a too-big turkey just to have sandwiches and leftover gravy the day after Thanksgiving. We cut out recipes for dinner from scratch, but deep-down we yearn for jellied cranberry sauce and pumpkin filling from a can. We hunger for a seat at a dining-room table filled
with Extended Family, eccentric friends and occasional strangers. We cross our fingers that this will be the year everyone behaves and no one leaves the table in tears. We binge on blessings and green-bean casserole,
Cornbread Dressing and cornucopias, feasts and football. And when it’s done, we’ll fold up the crepe-paper turkeys and blow out the Pilgrim candles and swear on the wishbone that next year we’ll eat out. Until it’s time to do it again. Cover copy by Nikki Hardin, art by Ali Douglass
“Strange to see how a good dinner and feasting reconciles everybody.” Samuel Pepys
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O C TO B E R
Publisher
Nikki Hardin publisher@skirt.com Art Director
Caitilin McPhillips
elena.fodera@skirt.com
skirt! is all about women... their work, play, families, creativity, style, health and wealth, bodies and souls. skirt! is an attitude...spirited, independent, outspoken, serious, playful and irreverent, sometimes controversial, always passionate.
Advertising Director
CALENDAR SUBMISSIONS
caitilin.mcphillips@skirt.com National Editor
Margaret Pilarski margaret.pilarski@skirt.com Savannah Editor
Elena Fodera
Jane Townsend jane.townsend@savannahnow.com Sales Executive
Cinda Baker cinda.baker@skirt.com Graphic Designer
Britt Scott Photography
Adriana Iris Boatwright Chris Hornaday Office: 912.525.0740 Sales: 912.525.0740 FAX:
Send information elena.fodera@skirt.com, or mail to skirt! Savannah, 1375 Chatham Parkway Savannah, GA 31405
LETTERS TO THE EDITOR All letters must include the writer’s name and city/state.
WRITERS & ARTISTS Our guidelines are available online at skirt.com. Submit artwork or essays via e-mail to submissions@skirt.com.
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Slow Food Supplier �������������������������������������������������������������������13
912.525.0746
Profile: Cat Compton
Profile: Carol Sellers
Salt Aficionada...............................................................................14 skirt! is published monthly and distributed free throughout the greater Savannah area. skirt! reserves the right to refuse to sell space for any advertisement the staff deems inappropriate for the publication. Unsolicited manuscripts must be accompanied by a self-addressed, stamped envelope. Letters to the editor are welcome, but may be edited due to space limitations. Press releases must be received by the 1st of the month for the following month’s issue. All content of this magazine, including without limitation the design, advertisements, art, photos and editorial content, as well as the selection, coordination and arrangement thereof, is Copyright © 2012, Morris Publishing Group, LLC. All Rights Reserved. No portion of this magazine may be copied or reprinted without the express written permission of the publisher. SKIRT!® is a registered trademark of Morris Publishing Group, LLC.
Women make more than 80% of all purchasing decisions.
Profile: Kelly Spivey
Chocolate Goddess ������������������������������������������������������������������16 The Bowls
Laura Templeton ��������������������������������������������������������������������������24 Women spend almost 2 of every 3 healthcare dollars.
Um. Yum.
Stacy Appel......................................................................................26 Skirt! Tastes Dinging Guide.......................................32
Women control 2/3 of the nation’s disposable income.
IN EVERY ISSUE
Letter from the Publisher/Editor ������������������������������������������8 Women influence 80% of all car sales.
Calendar............................................................................................21 Skirt of the Month ���������������������������������������������������������������������23 He’s So Original ���������������������������������������������������������������������������31 Meet.....................................................................................................37 Planet Nikki......................................................................................38
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Illustration by BerinMade Illustrated Paper Goods. berinmade.com
NOVEMBER
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THE UNITED SKIRTS OF AMERICA
The United Skirts of America was founded on the blood, sweat and estrogen of our foremothers, who won us the freedom
Ali Douglass Ali Douglass was born in Muncie, Indiana, and after
FROM THE PUBLISHER
The Crave Issue For months now, my soul has been craving a change of scenery, a complete 180 from where I’ve been living, a cutting away of all the usual props I
to choose...to break
depend on for security and safety. So in October I used my vacation time to
The Rules, to wear
go on a solo journey to New York City for a few weeks, about as far as I
combat boots or high
could travel from Charleston, SC, in psychic miles. I wasn’t even sure what
heels, to run for office or run a marathon,
I was looking for there. It wasn’t comfort—I stayed in a run-of-the-mill shoebox of an apartment that didn’t take long to have me bouncing off the walls. It wasn’t glamour—nothing stylish about the clanking radiator,
enjoying life in Boston, Kansas
to form our own
the lack of water pressure in the shower and the overflowing bins in the
City, New York City, and San
rock groups instead
trash room. It wasn’t convenience—getting around meant deciphering the
Francisco, she is happy to be living in Asheville, NC. She has
of being groupies, to
subway system and walking everywhere when I couldn’t because cabbing wasn’t in my budget. When I was going through it, I couldn’t explain to
been working as an illustrator
shatter Glass Ceilings
for more than 13 years, illus-
and Glass Slippers, to
very predictable routine, to be uncomfortable, to prove I could do this on
shoot hoops instead
my own. I only knew that the craving was there, so strong that I couldn’t
more than 25 books.
of settling for hoop
ignore it, even when I got cold feet and wanted to call off the whole trip.
Her work has been recognized
skirts. The ones who
trating magazines, newspapers, greeting cards, advertising, and
by American Illustration,
myself or anyone else why it was so important to me to venture outside my
It was a nudge from the inside out, pushing me where I needed to be right then, whether I understood it or not. Whenever I regretted the financial
came before us made
splurge and the urge to escape or felt lost and unanchored in the vast ocean
of Illustrators, readymade.com,
it possible for our
of Manhattan, I tried to remember the quote from Whitman that I had
sfgirlbybay.com, and
daughters to dream
copied in my journal a few weeks before: “Now, Voyager, sail thou forth,
Step Inside Design, L.A. Society
apartmenttherapy.com. Books she has illustrated
bigger, to have the
for American Girl have
chance to grow up to
been winners of the 2008
be President and turn
Children’s Choice Award, International Reading
to seek and find.” And maybe that’s a craving that has to be satisfied over and over again, as long as we live.
Nikki
publisher@skirt.com
the Oval Office into
Association and Children’s
the Ovary Office. In
FROM THE EDITOR
Book Council, and winner of
the United Skirts of
Ah, desire. We all have cravings—we crave love, attention, food, sex, a bigger house, a better car, a new
America, every day is
adventure. This month will send us into a whirlwind of materialism as the holidays round the corner.
the 2007 Excellence in Financial Literacy Award (EIFLE), Institute for Financial Literacy.
Independence Day! VISIT US ON SKIRT.COM
Everywhere, messages will tell you that you have to acquire stuff to be happy, that you have to buy things for those you love in order to show them. It is indeed ironic that the very day after we give thanks for what we’ve got, many of us will hightail it to the mall or the toy store, even trample one another, to get more. But how do we reconcile it? One of the most difficult things to learn is to be happy with what you have. But desire is not all bad. It’s good to crave change, to yearn for something better. The challenge is to channel your cravings into something positive. Rather than dissatisfaction, make action the fruit of your desire. Don’t just consume, create. Volunteer. Commit to buying local. Pick a cause. Make a difference. It might just be the change you were craving.
Dish
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Elena
elena.fodera@skirt.com
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Tastemakers
Cat Compton | Slow Food Supplier Founder of Slow Food Savannah and Chef Advocate for Revival Foods, Cat Compton hails from a long line of family farmers, gardeners and butchers, imparting her with a passion and respect for quality food. “I want to educate people about good food and how to create community around it,” Cat says. “Sitting down at a table and sharing something you've made or grown creates connections.” Whether she's planting seedlings with her son, sharing a home-cooked meal at a chapter potluck or bringing LJ Woods heritage meats to Savannah's chefs and consumers via Farm a la Carte, Cat helps people understand the links between farmers and food. “We promote food that's produced with integrity,” says Cat. “There is a tight-knit community of farmers who believe in producing a superior product.” The two groups’ visions go hand-in-hand: “Support local farmers, support the local food system, improve access to good food and keep our dollars in the local economy,” she explains. “It’s more than an idea; it’s a way of life.” Photo by Adriana Iris Boatwright
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Tastemakers
Carol Sellers | Salt Aficionada For Carol Sellers, co-owner of the Salt Table, culinary greatness in the home and beyond begins with creativity. She and fiancé David Legasse opened the Barnard Street shop after an exquisite dining experience led them to discover the unique variety in salt pairings. “Salt is often taken for granted. Few people know that there are so many different kinds!” says Carol. The Salt Table offers Savannah’s foodies' from the newbie to the “seasoned” chef an array of flavored salts, infused sugars, homemade seasoning blends and more. “We call ourselves ‘flavor purveyors,’” says Carol. “What we do is about experimenting with flavor and offering choices.” From habanero or espresso-flavored sugar to pink Himalayan, black truffle and sun-dried tomato sea salt, the store features combinations that inspire adventurousness. “We are the home chef’s best friend: we don’t want to give you a recipe to follow, we want to give you your secret ingredient.” Photo by Adriana Iris Boatwright
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Tastemakers
Kelly Spivey | Chocolate Goddess For Kelly Spivey, chocolate doesn’t have to be a guilty pleasure. This creative chocolatier is a pastry chef who also hosts monthly chocolate tastings at Foxy Loxy Café. “Chocolate is like wine,” Kelly explains. “The variety of flavors from fruity to smoky depends on where the beans are grown, the kind of soil, how they’re fermented, roasted and processed. I enjoy sharing that with people.” But apart from good taste as criteria, Kelly introduces chocolate from American companies with sustainable business practices. Inspired by small batch bean-to-bar chocolate manufacturers, Kelly is growing her own business, The Chocolate Lab. Partnering with local suppliers like Southern Swiss Dairy, Savannah Bee Company and PERC Coffee, Kelly hand-crafts unique candy bars with “no preservatives and lots of organic, local, and fair-trade ingredients.” “Chocolate is something that everyone loves,” Kelly says. “If you can find a way to do it that benefits a community, there is a huge impact in that.” Photo by Adriana Iris Boatwright
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Illustration by Monkey Mind Design, Unique Paper Expressions. monkeymindesign.etsy.com
NOVEMBER
1
10
29
Savannah Book Festival presents a luncheon and lecture with decorator and author of the new book Wreaths for All Seasons, James Farmer. $50 includes a copy of the book. Noon. The Plantation Club at the Landings.
Share the magic of reading at the 8th Annual Savannah Children's Book Festival, with authors, illustrators and lots of fun. Free. 10am-4pm. Forsyth Park. liveoakpl.org/scbf
Party while you wrap up that holiday shopping! Join Downtown Design District businesses for the Holiday Walk with specials, drinks and treats at each stop. 5:30-9pm. Whitaker St.
1-4 FALL FAIR
10-11 BEER-FOR-ALL
17 JINGLE BELL WALK
2 FAMILY CAMPOUT
10-11 “ARTE AL FRESCO”
22 TURKEY TROT
Don’t miss the last few days of the Coastal Empire Fair’s exhibits, rides and concerts, raising funds for community youth programs. $7 entrance. coastalempirefair.com Gear up for a special night camping at Hunter Cattle Farms where the kids can pet animals, explore trails, make s’mores and more! Adults $50, ages 4-11 $25. huntercattle.com
Savannah Beerathon, a new tradition and giant pub crawl, offers a “marathon” course with 26 stops and live music. $25 individual, $20 team rate. savannahbeerathon.com The 18th Annual Telfair Art Fair brings more than 120 painters, jewelers, photographers and more to this outdoor show in Telfair Square. Sat. 10am-5pm, Sun. 12-4pm. telfair.org
Join the YMCA Islands Branch and the Arthritis Foundation for the Jingle Bell 5K Run/Walk. Dress in your festive costumes and jingle as you go! jbrwsavannah.kintera.org The 4th Annual Savannah Turkey Trot in Daffin Park benefits the United Way this Thanksgiving with a 4-mile run, Kids K and Diaper Dash. fleetfeetsavannah.com/turkey-trot
29 GOTR FUNDRAISER
Girls on the Run’s benefit, A Night in Tuscany, is a silent auction and party with hors d’ouevres, drinks and live music in the courtyard of Southern Pine Co. $25. 5:30pm. 616 E. 35th St. 30 COASTAL CHRISTMAS
Tybee’s Floating Christmas Parade, an island tradition, features decorated boats, floats and more. Free. 7-9pm, boat launch at 8:15pm. The Crab Shack. tybeefortheholidays.com
29 A GRACIOUS CHRISTMAS 3 ROCK AND RUN
The Rock ‘n’ Roll Marathon & ½ Marathon is back with live music in every square! Even if you don’t run, you’ll have plenty to cheer about. runrocknroll.competitor.com/savannah
15-DEC. 29 GIRL SCOUTS CELEBRATE
Step back in time for Christmas in 1886 at the Juliette Gordon Low Birthplace, beautifully decorated for the holidays. juliettegordonlowbirthplace.org
Designer Holly Jaakkola speaks on holiday decorating Savannah style, plus a luncheon, raffle, fair-trade coffee and workshops by FORM, John Davis Florist and more! 9:30am-1pm. $40. savannahpfc.org
30 SHOP ON THE SQUARE
Don’t miss Wright Square’s Holiday Open House. Shops on the square stay open late so you can mingle and enjoy holiday parties and special deals on gifts. 5-9pm. Wright Square.
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Skirt of the Month Skirtin’ Around Equestrian Skirt
Illustration by Monkey Mind Design, Unique Paper Expressions. monkeymindesign.etsy.com
The Annex (One Fish Two Fish) 400 Whitaker St. 912.344.4775
“Does anyone mind if I take the bowls?”
Laura Templeton
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Knitting to Safety
M
y fascination with the mixing bowls started early. These particular bowls aren’t Italian glass or English porcelain or handcrafted pottery. They’re just ordinary Pyrex. My grandmother gave them to my mother in the 1940s, soon after my parents married. The four party-colored bowls nest one inside the other: yellow, green, red, blue. Their smooth, rounded insides are milky white. They’ve never been in a dishwasher, and their colors after 70 years remain glossy and vibrant as oil paint. There’s a childlike, post-war optimism to the bowls’ design that appeals to me. Some of my earliest memories are of watching my mother prepare food in these bowls. In the large lemon-yellow bowl, she made birthday cakes, cornbread dressing and, when she entertained, homemade chicken salad. The mixing bowl turned into a serving bowl for salted popcorn, offered straight from the pressure cooker. The green bowl held brownie and biscuit dough; the red, gravy or scrambled eggs on Saturday mornings; the blue, creamed peas or sugared peaches in the summer. My mother used the bowls every day and then carefully washed them by hand and put them away. I suspect that it wasn’t until her mother died in 1974 that the bowls began to gather meaning, to become, by use and perhaps intent, more than bowls. They began their evolution into sacred objects. Traditionally, bowls symbolize the power of the present, not the past. To a Buddhist monk, an alms bowl is precious. It is steeped in legend, the ultimate symbol of non-attachment to outcomes. A high degree of letting go is required to approach each day with an empty bowl, not knowing with what (if anything) fate, loved ones and community will fill. Adding to the alms bowl sustains the monk and allows him to continue in his spiritual pursuits, much as my mother’s contributions nourished our bodies and souls, allowing us to grow up and away from her. Shortly after my mother died, my father opted to move to an assistedliving facility. My brothers and I gathered to sort through my parents’ belongings, a depressing task that I’d dreaded for weeks. I’d been close to my mother. She’d died suddenly, and I clung to memories of her that were as comfortable and soothing as old clothes. The thought of parting with anything that had belonged to her was painful, but I was determined to be generous that day, to relinquish what I didn’t need. Besides, there was only one thing of my mother’s that I really, soul-deeply cared about having: the mixing bowls. My niece, newly married, was thrilled when we told her she could have the mahogany sideboard and the rice bed. My mother’s well-thumbed Bible found a home with my oldest brother. I sneaked in my all-important question while everyone busily packed books and newspaper-wrapped bric-a-brac. “Does anyone mind if I take the bowls?” “What bowls?” My brothers, clueless, paused to stare at me. My college-professor sister-in-law remained silent. She rarely cooks, and I’m not convinced she knows the purpose of mixing bowls. Perhaps she was afraid if she took them, someone might ask her to use them. Or maybe she was just wise enough to know how important they were to me. My niece smiled. She understood the unspoken desire behind my question. “You should have them,” she said. I resisted my husband’s offer to pack the bowls and held them in my lap on the drive home. I couldn’t bear the thought of their getting chipped or broken. For 12 motherless years now, the bowls have lived in my kitchen. I use them for much the same things as my mother, though the cake batter is often from a box, and biscuits are made with an unfortunate infrequency, my being more apt to create fiction from scratch than food. I continue to hand-wash them, the feel of cool glass a tangible connection to my mother, my grandmother and my past. I speculate about where the bowls will pass next—to a future daughterin-law, granddaughter, or perhaps to my niece’s daughter. They must go to someone who understands the ritual: someone who can use them to remember her past, to create a better future and, most importantly, to become a container for an open, whole, meaningful present.
Laura Templeton lives, works and gardens near Atlanta, Georgia, with her husband, son and a menagerie of rescued animals. She writes in every glorious spare moment she can find.
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E! E R F NO N E T G LUT
I miss the old days when food was good and people were bad, not the other way around.
N
Stacy Appel
ovember has descended, with trees bare as scarecrows and cool air fragrant with wood-smoke. On my nightly walk, I catch a whiff of a neighbor’s dinner preparations on the next block over—something delicious, with onions and potatoes frying, maybe a roast. I don’t know them at all but I’d love to drop by, right this minute, for a meal. “What’s for dessert?” I’ll ask them. “Will there be bread, by any chance, or maybe some pasta?” I will look at them, tears welling up in the corners of my eyes, and they will gaze at me with sudden tenderness. “Pull up a chair,” they’ll say. “We really must insist.” The sorry part about November, my birthday month, is that none of my friends eat gluten any more, or even carbohydrates. Just whispering the word “dessert” is grounds for dismissal from further meal outings. No one I know would consider making coffee or sharing a Caesar or eating cheese these days, since caffeine is out of bounds and croutons have gluten, and dairy is, well, very, very bad. I’m not at all sure how Thanksgiving will turn out—will gluten reappear for a day, momentarily forgiven, like a barely tolerated family member on leave from prison? Maybe we’ll all say a solemn grace before little mounds of Tofurkey adorned with radish sprouts. I miss the old days when food was good and people were bad, not the other way around. A popular annual staple of the now-defunct Heart of the Forest Renaissance Faire in California was a delicacy called Sin-on-a-Stick. The item was, in fact, frozen chocolate-covered cheesecake. I never understood exactly why it was so sinful, unless eating it from a stick instead of from a plate was the first step leading to culinary wickedness. But all that was back in the Olden Days. Luckily, whole areas of the country are still dedicated to doing their bit to keep the wicked from accidentally straying back onto the path. Menu items make their appearance at state fairs that make Sin-on-a-Stick look like food that should be featured at a health spa. If you and I were to attend the San Diego State Fair, we would have the option of enjoying deep-fried, beer-battered, bacon-wrapped hot dogs and chasing them with some deep-fried Tang. The Texas State Fair is even more appealing, since Dallas surpasses San Diego
by serving fried bubblegum, fried beer and a tasty little snack called Buffalo Chicken in a Flapjack—a chicken strip coated in flapjack batter, rolled in jalapeño bread crumbs, deep-fried to a golden brown, skewered, and served with a side of syrup. If the fried gum and chicken with jalapeño and maple syrup don’t quite fill a person up, there’s always Hans’ Kraut Ball. I can’t say I know Hans personally, but apparently he’s either quite the gourmet or needs to go back on medication, having lent his name to a motley ball consisting of browned pork sausage, onion, garlic, a “zing” of sauerkraut, mustard and various pungent seasonings all rolled together. Then it’s covered with seasoned breadcrumbs, deep fried, and served with spicy mustard, raspberry chipotle or ranch dressing. Pretty darned zingy. But Dallas can’t even come close on the Zing scale to Indiana’s fair food, which was, I believe, dreamt up by a test kitchen full of starving toddlers. You can order the Elvis Burger, which is, naturally, a bacon-peanut-butter-bananaburger. Surely you’ll want to sink your teeth into a Raspberry Doughnut Chicken Burger, a lovely meal consisting of a deep-fried chicken breast sandwiched between two raspberry jelly-filled doughnuts. Not a soul in Indiana will raise an eyebrow as you scarf down the spaghetti and meatballs ice cream, a concoction of gelato noodles, strawberry “tomato” sauce, shredded white chocolate cheese and chocolate meatballs. Oh, dear America, land of purple mountain majesties, fruited plains, and deep-fried butter balls in Montana. We are thankful for your endless bounty, for pickle pops in Kansas and chocolate-covered bacon-wrapped Oreos in Orange County. We are grateful for amber waves of grain, though we’re definitely not going the gluten route anymore, for non-fat sugar-free decaf caramel chai lattes, for cheeseburgers topped with fried ice cream. (You go, Florida!!) We can’t help but be proud to live in a country which, alongside organic free-range hormonefree soy milk, lemons, and water, offers gummy bacon, bacon ice cream, lightly battered mashed sweet potatoes on a stick with whipped cream, and cranberry wontons which are, as everyone knows, crisp wonton shells filled with cranberry-infused cream cheese and drizzled with chocolate sauce. Come Thanksgiving, I’ll go with the flow of those around me, trying to remember what we all knew as children—that nourishment is the feeling in the air, not the food on the table. Some days it matters much more that we say thanks than “No, thanks” for what is given. Unless, of course, it’s fried gummy bacon birthday cake, in which case all bets are off.
Stacy Appel is an award-winning writer in Lafayette whose work has been featured in the Chicago Tribune and other publications. She has also written for National Public Radio. She is a contributor to the book You Know You’re a Writer When… by Adair Lara. Contact Stacy at WordWork101@aol.com.
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1.
Pineapple Upside Down Cake Martini Jazz’d Tapas Bar
Can you meet for cocktails at six?
2.
Villa Massa Limoncello Local 11ten
3.
Rose Zarem
made with house-infused cucumber vodka, rosewater, lemon juice, seltzer The Sparetime
4.
Ultimate Bloody Mary
featuring horseradishinfused vodka and garnished with okra Rocks on the Roof
5.
Bourbon Pecan Pie Martini Jen’s & Friends
6.
Organic Cucumber Vodka Martini SEED Eco Lounge
7.
White Chocolate Pomegranate Martini
Lulu’s Chocolate Bar
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Sandfly Isle of Hope
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Heights Plaza • 66th St. & Paulsen St. Join us for our Holiday Open House December 6th from 5-8pm
He’s So Original
Chris DiNello fine-tunes good taste. Chef Chris DiNello, head chef and co-owner of Alligator Soul, takes serving food seriously. “As a chef I have a direct involvement in your life because I’m creating something that you eat. To me, it’s a moral obligation and a privilege to give people quality,” he says. The restaurant’s distinctive and constantly-changing menu features local, organic produce and humanely raised animal products. At least 80 percent of all ingredients used are locally-sourced. “It’s a lot of continued effort to be able to adapt,” Chris explains. “It means that I go to market every week; it means that the kitchen has to learn a new dish. But it’s very important to provide the best product and to leave a small footprint in the process.” The best thing about reading skirt!? I like that skirt! approaches stories in a personal way. Best thing about wearing a skirt? I feel unencumbered! It is very liberating. Photo by Adriana Iris Boatwright
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White chocolate panna cotta, a creamy Italian dessert topped with sweet cognac reduced berries, is a date-night or after-dinner specialty at Maxwell’s. maxwellssavannah.com
Fresh fruit with decadent chocolate fondue from the Melting Pot makes indulging in extraordinary dining easy. meltingpot.com/savannah
Pub 29 proudly serves handmade Neopolitan-style pizzas, fresh-sliced deli sandwiches, wraps and salads using best local ingredients, with dough, sauces and dressings made fresh daily. pub29.com
You’ll find a unique spin on fresh, seasonal fare with daily specials, small plates like these artisan cheeses and a fine selection of wines at Blue Turtle Bistro. blueturtlesavannah.com
With over 30 flavors to choose from, Just Desserts’ assortment of made-from-scratch, colorful cupcakes and custom creations are sure to satisfy any sweet tooth. justdessertsofsavannah.com
Warm up with creamy cappuccinos and more using Cutter Point Coffee’s handcrafted small-batch artisan blends. cutterspoint.com
At the Salt Table, you’ll find a unique tasting experience as you sample homemade seasoning blends, flavored salts and sugars, teas, dips, local honey and more! Discover your secret ingredient! salttable.com
It’s so YummY. Bring home a turkey dinner. Taste-test all the desserts. Try a specialty cocktail on a special night out.
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’tis son
the
sea
to and give
andgive
and give and
Find ouT how To puT your hoTTesT producT in FronT oF skirT! readers This december. Jane Townsend 912.652.0294
Marioluca Giusti Pitcher mariolucagiusti.com
What’s Cooking?
Owl Cookie Jar
Fun Fruits Measuring Cups
Sentimental Wendell 5002 Paulsen St., Ste. 102 912.604.6340
Byrd Cookie Co. 6700 Waters Ave. 912.355.1716
Redhead Doll Standing Dish Brush Kitchens on the Square 38 Barnard St. 912.236.0100
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Meet Favorite Restaurant: Ele Fine Fusion.
Ele Tran, entrepreneur and stylist.This successful family woman is the owner of some of Savannah’s finest restaurants: Ele Fine Fusion, Tangerine, King and I and Fire Street Food.
Favorite Flower: Peony.
Words I Live By: "The greatest meditation is a mind that lets go."
My Inspiration: Oprah Winfrey.
I Can’t Live Without: My children—and Moroccan oil for my hair.
Signature Scent: Strawberry Fields. Where I Get My Coffee: Christopher's on Society Street in Charleston, S.C. Favorite Shoes: Jimmy Choo wedges. I’d Like to Learn to play: the piano. Dream Vacation: Fiji. My Workout: Yoga. Guilty Pleasure: Shopping, especially for home accessories.
Photo by Chris Hornaday
Dream Date: My husband Sean and me in Milan. My Gadget: My new MacBook Pro! Red, White or Beer? Definitely red. Any good Malbec!
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planetnikki [ a visual journal ]
Just this once, I’ll risk getting lost. Just this once,
look around the corner of Now and try to get a glimpse of Just Ahead. I won’t
Just this once, I won’t wish I looked younger, smoother, tauter.
Just this once, I’ll finish something before it’s due instead of dreading the deadline.
Just this once, I’ll pretend to be the expert in the room.
intuition despite warnings from my intellect. Just this once, I’ll assume I’ll have a good time at the party. Just this once again and again, Just this once I’ll trust my
and maybe it will become
a
All I want for Christmas is the smell of flowers when you get off the plane in Honolulu, a hike through a bamboo forest and hours of watching the soul-soothing Pacific. Maybe next year.
habit.
Anyone who reads this page knows I’m a huge Jack Kerouac fan, and I’m rereading In the Night Café by Joyce Johnson, briefly one of his lovers. It’s a beautiful little novel that made a huge impression on me when I first found it years ago. I heard “Look Me Up” from Julien Funk & The Painted Thief on a funny, explicit (yes, full frontal nudity) web series called Hunting Season about the sexual exploits of a group of gay men in Manhattan. Think Queer as Folk meets Sex and the City. The EP is a free download at julienfunk.com.
“Maybe next year.”
A recent surprise package from my London friend included this silk scarf printed with Cecil Beaton’s portrait of Queen Elizabeth on her Coronation Day in 1953.
Nikki Hardin is the founder and publisher of skirt! magazine. She blogs at fridaville.com.
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38 november 2012 savannah www.skirt.com