Southern Du Jour with Emily McGrath
Spring Vol. 2 Issue No. 1
Southern Du Jour with Emily McGrath
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Southern DuJour with Emily McGrath
Winter 2019 Vol. 1 Issue No. 1
101 Hare Rd • Booneville • 662-728-3891
Expensive Dreams Affordable Prices
COntents
Southern Du Jour
Contents
Emily McGrath CONTENT CREATOR OWNER, ROWAN HOUSE Kellie Singleton Editor Susan Bailey Co-Editor MAdeleine gardner sales consultant Ramon Pineda Photographer Luke Price Studios Nicole Pell Publisher MAGAZINE LAYOUT & DESIGN Blackburn Hayes Media, LLC
Rowan House 602 cruise Street Corinth, MS 38834 662-396-2299 shoprowanhouse.com
Blackburn hayes media, llc P.o. box 658 Florence, al 35631 256-394-9274 4 Spring • Southern Du Jour
Calendar of events
6
in the workshop Hinkle Creek Pottery
8
Design How to Dress Your Bed Bigger and Better Sitting down with James Woodcraft Co. Favorites Bridal Bliss in the kitchen Cooking with Emily Something different, something familiar parting words Choose to Love Sneak Peak
12 14 20 22 26 30 34 34
Letter
Letter from
Emily McGrath
Amazing! The word that comes to mind when I think of the response we received from our first issue of Southern Du Jour! I want to say a BIG “Thank You!!!” to all our readers and those who continue giving our team your loyal support. Again, we want this magazine to be a useful, informative tool, all while inspiring YOU to get out there, explore and create! Now as we approach Spring, so many things come to mind; snow (Yes! Snow! Ha!), butter cups, Valentine’s Day, and the dogwoods blooming at Easter. Here in Mississippi we have very unusual weather. One day it can be 70 degrees and 32 degrees and snowing the next! It’s not quite safe enough to plant perennials even though you’re itching to take the chance. With Spring comes rain, rain, and more rain; preparing us for the dry Summer and Fall months. As nostalgia sets in, we want to share some memories, favorites, and ideas with you! Please feel free to connect with us and share your memories, favs & ideas at info@southerndujour.com.
We’re so excited to be bringing some great artisans and entrepreneurs your way! During this issue we will explore some hands-on potters, wood workers, and makers & bakers! It amazes me daily how many wonderfully, truly talented people live in our area. In this issue we’ve got some great tips, recipes, interviews, and projects we’re working on. We hope you enjoy this issue of Southern Du Jour as much as the last! So, sit back, grab a cup of coffee or a glass of wine; read, absorb, re-read, do, create, and get ready for more to come…
Southern Du Jour • Spring 5
calendar
Calendar of Events March 4 District FFA Agriculture Education Contest NEMCC Campus Booneville, Miss. March 7 Sheltering Tree Ranch 8th Annual Bass Tournament Pickwick, Tenn. March 7 Jason Aldean Bancorp South Arena 7:30 p.m. Tupelo, Miss. March 14 Downtown Throwdown Corinth, Miss. March 20 Norfolk Area Home & Garden Show NEMCC Campus Booneville, Miss. March 21 Norfolk Home Builders Home & Garden Show NEMCC Campus Booneville, Miss. March 21 Spring Fling Fashion Show
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Doors Open at 5:30 p.m. Show at 6 p.m. Downtown Booneville, Miss. March 27-28 Tennessee River BBQ Battle & Music Fest Savannah, Tenn. April 4 Breakfast with the Generals Savannah, Tenn. April 4 East Side Park 10 a.m.-12 p.m. Booneville, Miss. April 11 Easter Hunt Pickwick Landing State Park Pickwick, Tenn. April 15 Orthopaedics in Motion 2020 NEMCC Campus Booneville, Miss. April 17 Wine Downtown 5:30-7:30 p.m. Downtown Tupelo, Miss.
calendar April 18 Sheltering Tree Ranch 7th Annual 5k Walk/Run Off Pickwick, Tenn.
May 9 Music on Main Savannah, Miss.
June 3-7 Tupelo Elvis Festival April 23 Kane Brown Downtown Tupelo, Miss. Bancorp South Arena 7 p.m. Tupelo, Miss. June 4 Alison Krauss Bancorp South Arena 8 p.m. April 25 Tupelo, Miss. Rotary Run in the Park Savannah, Tenn. June 6 National Trails Day Hike May 1 at Pickwick Landing State Films on Fillmore Park Corinth, Miss. Pickwick, Tenn. May 2 June 18 Hospitality Arts Festival Movie Night at Tennessee NEMCC Campus Street Park Booneville, Miss. Savannah, Miss.
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Hinkle Creek Pottery
IN THE WORKSHOP
8 Spring • Southern Du Jour
IN THE WORKSHOP
Rebecca as she turns a bowl on the potter’s wheel.
Lynn Barnwell and Rebecca (Barnwell) McCalla have been family friends for my whole life. I can remember very fondly my mom and Gran attending ceramics workshops during my childhood, which led to my first memories of Mrs. Lynn. And we grew up attending school and church with Rebecca. We were very close as friends and neighbors, and Mrs. Lynn has always said, “I’ve known you since before you were born!” But Lynn and Rebecca aren’t just good friends and wonderful ladies. They are the owners, artisans, and hands behind Hinkle Creek Pottery and have been since their interests were sparked by a chalk artist that was
visiting our local church in 1999. Before being introduced to pottery, Rebecca and Lynn were always dabbling in crafty things, acrylic painting, and even catering for a time. Therefore, when this artist pulled out his potter’s wheel, they were immediately ready to dive in to the craft. They both began attending classes and ultimately fell in love with pottery. During this time of finding their passion for pottery, Lynn was managing an electrical supply house in Tupelo, Miss., and Rebecca was busy raising and homeschooling her three young children. No thought of making pottery into a business was on their mind. But one day Southern Du Jour • Spring 9
IN THE WORKSHOP
Top and Right Lynn trims a coffee mug and hand-shapes the handle. Bottom left Rebecca shapes a serving bowl on the wheel.
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IN THE WORKSHOP while meeting a friend for lunch and shopping, Rebecca stopped into Waldron Street Market, once owned by Maude De Les Lancaster and located by historic Borroum’s Drug Store in downtown Corinth. Upon hearing of Rebecca and Lynn’s recent endeavor with pottery, Maude De Les immediately inquired about their work. As Lynn and Rebecca said, from that first inquiry on, one thing led to another and Hinkle Creek Pottery ended up becoming a reality. Hinkle Creek Pottery can now be found in four states! “Who knew that 20 years later we would still get a sense of surprise and wonderment every time we open a kiln,” Lynn said. Rebecca is now a fulltime surgical intensive care nurse at Magnolia Regional Health Center in Corinth, Miss., and is unable to devote as much time to making pottery as she once did but is still an integral part of Hinkle Creek Pottery. She can be found spending her free time helping at the shop and
spending time with her children and grandchildren. Lynn’s days are spent managing the business and attending clay-related conferences, exhibitions and visiting with other potters. In 2018, Lynn traveled to Europe for a month participating in porcelain workshops at La Meridiana International Ceramics School just outside Florence, Italy. In addition to attending these workshops Lynn worked as intern/assistant to friend, mentor, and fellow artisan, Antionette Badenhorst in Asche, Switzerland near Basel while they taught workshops there. Whether you are looking for everyday dishes, serving pieces, an egg cooker (one of my personal favorites), or just want something handmade to add to your collection, they have so many wonderful pieces to choose from and in so many rich colors, too. Hinkle Creek Pottery can be found locally at Rowan House, 602 Cruise Street, Corinth, Miss., and other shops in Mississippi, Alabama and Tennessee. You can also stop by their workshop in Hinkle, Miss. (smack dab in the middle of Corinth, Miss., and Booneville, Miss.) where you can watch the magic happen. Southern Du Jour • Spring 11
How to Dress Your Bed
DESIGN
If you’re wanting to get that “out of a magazine” look when it comes to your bedding, then we have the how-to you’ve been looking for. Beautiful bedding is all about layers, layers, and more layers (including different textures and fabrics)! With this step-bystep guide of exactly how to use these layers to get your desired look, you’ll have a magazine-worthy bed in no time. LAYER 1 (OPTIONAL) Something that is optional, but definitely should be placed on your bed first if you choose to use it, is a bed skirt. This is optional because some of you may have wide rails around the base of your bed and some of you may just simply decide not to have one at all. If you do decide on using a bed skirt, know that not all bed skirts are made equal. Be sure to measure the length from the base of your bed to the floor to determine the length of the skirt that
you will need. Standard bed skirts have anywhere from a 15” – 21” drop and can be made of a variety of materials.
are often woven or quilted, while a bedspread can be made of wool, cotton, polyester or chenille. Coverlets and bedspreads come in so many different styles and LAYER 2 colors that there is definiteStart the main part of ly something out there for your bedding off with a everyone. great set of sheets, fitted and flat. White sheets are LAYER 4 always a great option be- Add a duvet or comforter cause white goes with ev- for added fluff and comerything! Sheets can be fort. During the summer constructed from different months, especially in the fibers such as cotton, bam- South, you may choose boo (so soft), and linen. to only have it folded at Bamboo sheets are some of the end of your bed, but it my favorites. When buying will add height as well as sheets be sure they are ma- warmth in the winter. Our chine washable and easy to shop offers an all-season clean. (That’s another nice down that can be inserted thing about white… you into your duvet to be used can bleach them if needed.) all year round. Who doesn’t love getting into bed with a clean set of LAYER 5 fresh sheets?! Pillows! Pillows! Pillows! Start with Euros and then LAYER 3 work your way down. TypApply a coverlet, bed- ically, you’ll want two large spread or quilt for your euros for a full or queennext layer. Coverlets, bed- sized bed and three euros spreads and quilts are more for a king-sized bed. Then, lightweight and thinner you can add standard or than a comforter. Coverlets king shams, along with
12 Spring • Southern Du Jour
decorative body or throw pillows. These can be easily changed out with the seasons. Bedding is an important staple in our household. I spend more on our larger, basic pieces, such as the coverlet and duvet, that I will use all the time, and spend less on pillows. For those who like to mix up or change their bedding often, changing just the pillows can be an inexpensive way to change the look of the bed. As for me, I’m a very classic person so I don’t change my bedding that often. Bedding is all about comfort and how you feel while living in it, so shop around and find the perfect layers just for you!
DESIGN
Southern Du Jour • Spring 13
DESIGN
ont r f e r g sto n i d l i s Bu r e g g al Bi n i g i Or 14 Spring • Southern Du Jour
DESIGN
Bigger and Better The next chapter for the Biggers Hardware Building
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DESIGN Southern homes, buildings with history, and bringing these kinds of structures back to life are things that are just in my blood. I love taking something with good bones and fixing it up to where it can be useful and purposeful once again. And anyone who knows me can see how this has manifested in my life with our very Southern home my husband and I own and the multiple properties we own in our town. We truly love working to leave our community better than when we found it and are constantly finding ourselves faced with new opportunities to make these things happen. Our most recent undertaking has been what everyone in our community knows as the “Biggers Building,â€? which was the home of Biggers Hardware. It was built sometime between 19001904 and was owned and operated by the Biggers family as a hardware store for 100 years. Rumor has it the upstairs was at one time a boarding house, which is consistent with the layout of the upstairs portion of the property. And in the early 1900s, the first female doctor in North Mississippi, Hallie Garrett, had her office in the upstairs of the building. Just about anyone who grew up in this area has a story about going to Biggers, and I love to hear those stories of family and friends and 16 Spring • Southern Du Jour
DESIGN the memories they have of this building and the wonderful family that owned and ran the hardware store. Tammy, who is originally from Corinth, Miss., said one of her favorite Biggers memories was one from her childhood. “In 1973, my brother Eric and I picked out our new bicycles for Christmas at Biggers,” she said. “I remember it like it was yesterday. Sweet memories.” I think my main memory, like many other people I have spoken to, would be that Biggers was where you had keys made. That key machine was always so fascinating, and we’ve actually had so many folks ask us to please make keys now that we own the building. “You know, I picked out all of my appliances, faucets, sinks, tubs, door knobs, and hardware mainly from Lon, but the thing that always sticks out in my mind [about Biggers] is the keys on the board that they had around the machine behind the register,” Corinth resident Rita Corder said. “If those keys could talk, the stories they could tell. Loved all the guys from Biggers. Forever they Top The upstairs of the old Biggers building, once used as a boarding house and the office of the first female doctor in North Miss. Bottom The upstairs above the old lawn mower repair shop in Biggers, once a garment factory in Corinth, Miss.
Southern Du Jour • Spring 17
DESIGN will be a part of our family.” These stories about the business are great, but I truly believe what makes a building like the Biggers Building come to life is the people – the owners that pour their heart and soul into their business and the loyal customers who become lifelong friends and then family. This was certainly true of the Biggers family. And it’s that enduring spirit that makes buildings like these worth saving, worth “fixing up,” and worth the effort to restore them. When this property became available, we were a little hesitant about diving into another large project so soon after a recent project we just completed. Imagine a 100-year-old building; broken upstairs windows covered with plywood; and rot, where, over time, rain had seeped through and contributed to that old, musty smell. It was a daunting task. But, oh, the history that was there if you could look past the desperately-needing-TLC exterior. Imagine original wood floors, plaster walls, tin tile ceiling… I mean, my heart was singing! For a history major with a love for all things old, interesting, and with a story, this was too good of an opportunity to pass up. I could see it. I could see the vision in my head of turning this beautiful building into the new home for Rowan House and what an asset it could be to 18 Spring • Southern Du Jour
DESIGN our community to bring this building back to life. So after much talk, prayers, and consideration with our partners, we decided to go for it! The process was long and stressful at times, but we are so excited to have officially moved Rowan House into this building at the first of the year. We still have things to do, but for now, we are so proud of the progress that’s been made at our own “if these walls could talk” building. Even though we’re the new owners, it’s safe to say that with so much history, it will always be the “Biggers Building” to everyone in the city of Corinth (including us and our children). We are just excited about being part of the next chapter in the Biggers Building’s story. We are looking forward to seeing our full plans come to fruition and sharing them with you. We want to continue pouring our hearts and souls into our community and giving back to those who invested so much of their time and energy into our lives. If you have a story about breathing new life into a home or property, please email us at info@ southerndujour.com. Opposite page Rowan House storefront in Downtown Corinth, Miss. Right Original brick wall still on display. A little old mixed with a little new brings a fresh look to this space.
Southern Du Jour • Spring 19
DESIGN
Sitting down with
James Woodcraft Co.
I recently sat down with John James – an accountant, banker, woodworker, husband, father, and entrepreneur – and talked about his new business venture: James Woodcraft Co., which is comprised of John and his brother, Jed. When John isn’t at his desk job or busy with his sweet wife, Virginia, and daughter, Campbell, who by the way, has the sweetest cheeks EVER, you can find him using his creative skills wood working. For this interview we’re going to dive into John’s life and how he got started with James Woodcraft Co.
JOHN: My name is John James. I’m originally from Corinth; a Corinth High School graduate. I attended the University of Mississippi to study accounting and became a CPA. I went to work for a time in Memphis, Tennessee, then I had an itch to come back to my hometown. So, I moved back to Corinth to work for Commerce Bank and I’ve been there for 5 and a half years now. I got married 3 and a half years ago and have a baby named Campbell who is six months old and a dog named Poppy.
counting, internal invest- realized that they liked them ments, reporting, and lending and I liked doing them! as a secondary. So, I took the class again in the spring, just to learn more, E: So how did you get start- with the mindset that I would ed with your woodworking? use the spring to learn all the machines, tools, and figure J: About two years ago. I like out different techniques. to play golf in the summer, so During that time, I started I wanted something to do in having friends ask for groomsthe winter time. Our local vo- men’s gifts and wedding gifts. tech offers adult night classes It just kind of took off from and one of those classes was a there. carpentry class. At the time, I was doing some home proj- E: It kind of snowballs, ects and thought that this doesn’t it? class would enhance my skills for the projects I had going J: Yes! on at home. I took the class E: What do you do for your for four months to learn some E: Well I’ve heard that basic skills. In the meantime, your certificate of compleday job? Emily: Tell us a little about I started making things for tion hangs somewhere in a yourself. J: I do all our internal ac- family and friends, and then Corinth establishment?
20 Spring • Southern Du Jour
DESIGN
Above Walnut and maple serving board with brass handles made by James Woodcraft Co. Perfect for serving your guests with ease.
J: (laughing) Yeah! Yeah! That’s actually my brother Jed’s. I put it up there! He took the class with me. He likes to do bigger projects and I like to do smaller projects. We’re both in a desk job you could say, so it’s a great outlet for us. The way my job works there is never really an end; each month leads into another month. So, these projects allow me to complete something; there’s a finality to each project.
regulations that we have to abide by. This allows me to have a sense of art and creativity. Free People Karlie HOBO Ronaldo Designer Jewelry Tyler Candles
E: Who is your target market?
J: I guess to couples getting married and people wanting to give gifts. The reason I started selling cutting boards in the first place – in the first five years that I was married, we were in numerous weddings. Every time we went to buy a wedding gift, I thought, E: I’m sure with your ac- “I could make this for a fraccounting job, it’s very black tion of the cost and the same and white? quality and craftsmanship. J: Yes. There are rules and Then I could sell them to a
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Southern Du Jour • Spring 21
DESIGN
hometown retail shop like gifts to someone getting marRowan House and offer a ried in Jackson, Mississippi. I enjoy doing that, but I think quality product.” my passion is in the creating E: Absolutely! I know that instead of the selling. Rowan House really appreciates your products. Do you E: We love that! And that like selling to individuals or each of your pieces are different and no two pieces are doing wholesale? alike. I also think that your J: I would prefer to do it customers love that. through the shops. I enjoy doing it for individuals, like J: I would much rather today I sent out 10 boards for make five things that are real22 Spring • Southern Du Jour
ly cool and different and sell new crafts and skills. Wheththem to a shop than make er it be just to use at home the same piece 20 times over. or a skill to make something and market to differE: Where do you see your- ent shops, you can do that self in five years? in Corinth or surrounding areas. To reach out to peoJ: In five years, I see myself ple to learn and to continue in my same day job. I real- to learn those skills. In toly enjoy my day job at the day’s world, so many things bank. I love our bank and are going to automation, so the direction that we are go- it’s nice to have something ing there. So, in five years, I handcrafted. see with the woodworking If you are interested in parhaving a little bit more of a ticipating or learning about plan and to streamline some local vocational classes visit techniques. A website, too, I your local vocational center. guess. Really create a brand If you are interested in John that’s easy to market and that and Jed’s work, visit James Woodcraft Co. on Instagram people recognize. @jameswoodcraftco to keep E: What would you like to up with some fabulous content. leave our readers with? (Oh, and see if you can find J: I would like to leave Jed’s Certificate of Complethem with the sense that tion John mentioned in the regular hometown people, if interview. I’ll give you a hint: you have a passion, to go out It’s somewhere in one of and do it. Our city and town downtown Corinth’s restauoffers opportunities to learn rants.)
DESIGN
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Southern Du Jour • Spring 23
FAVORITES
Bridal Bliss
Your special someone popped the question, you said “YES!” and now it’s time to get busy planning your wedding. Part of that planning is completing a wedding registry. To many brides this can be very overwhelming and seem like somewhat of a chore, but this can be a fun process for you and your fiancé! To ensure that it is, here are some tips on how to register like a pro. TIP 1: Talk to someone who has been married for a while to help you with your registry. Many brides aren’t sure what they will need or even what they might want to have in their new home once they are married. Sometimes brides get so preoccupied with registering for décor for their new home that they forget some of the essentials, like sheets or towels or key kitchen items. Talking to someone who has been married for a while can help you get a better idea of registry items that are must-haves and registry items that you might want to avoid. You can also learn from their mistakes and find out what they wish they had registered for or what things ended up being really useful.
How to register like a pro
tering options. This is one of the only times you can ask for specific things and enjoy the fact that everyone is excited to shower you with gifts, so don’t let guilt get in the way of registering for what you want and where you want. TIP 3: Register for gifts in a wide range of price points. Register for all kinds of items, from inexpensive things like kitchen utensils to big ticket items like a washer, furniture or even money toward your honeymoon. This allows people with different budgets to have options when selecting your gift. You would be surprised how much your friends and family want to spend on the lovely couple.
like plates, pots, pans, drinking glasses, towels, and other things that are used on a daily basis. It’s okay to register for multiples because if you get extra of anything, you can stash it away somewhere to be used later or exchange it for something else you need. TIP 6: Don’t think what you register for initially is final. It’s totally okay to keep adding to your registry as needed. Things may come to mind that you forgot to register for or someone might
give you advice about something they really loved that you want to add. And since you want to have plenty of options to choose from, adding as you go is completely fine. TIP 7: Be sure to send a “Thank You” note. Be appreciative that your friends and family have taken the time to think of you during this special time in your life and send personalized thank you notes. After all, this is the South, and thank you notes are a staple around here.
TIP 4: Register at several locations. Registering at several different locations will make gift-buying more convenient for your family and friends. Try to register at places that are local to where most of your friends and family live as well as some online options for those who prefer online shopping.
TIP 5: Register for multiples. TIP 2: Don’t let guilt There are certain things make you limit your regis- you will need multiples of, 24 Spring • Southern Du Jour
Kassy Brush & Madison Twitty Exchanging vows Feb. 22, 2020
FAVORITES
Molly George & Craig Mullins
Annaleigh Coleman & Chris Beard
Exchanging vows April 25, 2020
Exchanging vows May 2, 2020
Molly Grace Williams & Clinton Myers
Grace Stanford & Jack Kather
Exchanging vows May 16, 2020
Exchanging vows May 23, 2020
Southern Du Jour • Spring 25
IN THE KITCHEN
In the Kitchen
Cooking with Emily
Honey Baked Easter Ham ham. Pour apple juice/cider into the bottom of the pan. 1 8-10 lb. fully cooked ham Set aside. In a small sauce 4 cups of apple juice or ap- pan place 2 cups orange juice, honey and cloves, and ple cider bring to a boil then simmer 2 cups of orange juice for about 10-15 minutes, ½ cup of honey stirring continuously. Re1 tbsp cloves move from stove and brush No Easter meal is complete the ham with the glaze mixwithout a honey baked ham. ture. Here’s an easy, fool-proof Place ham into the oven way to make your family love and cook on 350 degrees around 15-20 minutes per you forever with one bite! Preheat oven to 350 de- pound, glazing your ham every 30 minutes until cooking grees. Place ham on a cooking is complete. Remove from rack in a shallow roasting oven. Let rest for 10-15 minpan and score the tip of the utes, then slice and serve. 26 Spring • Southern Du Jour
IN THE KITCHEN Garlic Mashed Potatoes & Chives 5 lbs russet potatoes (washed) 3 garlic cloves (diced) 8 oz sour cream 1 stick butter ¼ cup of milk (more if needed) 2 tsp. salt Pepper to taste Chives (diced) I think potatoes have received a bad rap lately. I mean, God made the potato, right? And what Easter meal would be complete without them? So, here’s a delicious recipe that I know you and your family will love! Start by placing a medium-sized pan filled with 4-6 quarts of water on the stove. TIP: When boiling potatoes, it is crucial to be sure to salt the water that you are cooking the potatoes in. Cut your potatoes into small 1-2 inch wedges (I leave the peelings on my potatoes. There are lots of nutrients in that peel!) Once you have cut your potatoes into wedges, place them and the diced garlic in the pan with your salted water. Bring to a slow boil. After your water comes to a slow boil, turn heat down to a simmer and simmer for 15-20 minutes depending on how small or large your wedges are. TIP: You can test the doneness of your potatoes by removing a wedge and
pierce the potato through the middle. If it separates easily, your potatoes are done. If your fork will not easily slide through the potato, then they aren’t quite ready yet. Once your potatoes are fully cooked, turn off the heat, drain the water from the potatoes and place back on the stove. Add butter, sour cream, pepper to taste, and add ¼ cup milk and/or continue adding milk until you get the desired consistency. Use a hand mixer or blender and mix away! (See side note funny for explanation on why I use my hand mixer.) Once you have finished mixing, sprinkle with desired amount of diced chives and serve! Your guest will thank you for it! Side note funny: When my husband and I first married, I created this wonderful home-cooked meal which included mashed potatoes. You know the first year to five years are all about getting to know one another. Well, when I proudly served my homemade mashed potatoes and watched anxiously as he took a few bites, immediately I knew something was wrong. He tried to eat them without making a face, but I knew that look. I asked him, “What’s wrong with the potatoes?” He bashfully replied, “I don’t eat lumpy potatoes.” So from then on out I mixed those potatoes until they were silky smooth!
Southern Du Jour • Spring 27
IN THE KITCHEN Cranberry Salad 1 pkg. Jello (Strawberry or Cherry) 1 can whole cranberry sauce 1 apple, diced 1 can mandarin oranges (drained) 1 cup of boiling water Chopped pecans (optional) Bring 1 cup water to a rapid boil. Pour Jello package into a 9x12 pan, then pour boiling water over Jello powder and stir until dissolved. Add can of cranberry sauce, apples, mandarin oranges and pecans. Stir in until evenly distributed, then place into the refrigerator until Jello solidifies. Any time we had a family gathering, this Cranberry Salad was there and expected; especially Easter. I know if you grew up in the 50s, 60s, 70s or 80s, you know what a Jello salad, aka Jello mold is! Oh, the memories a Jello mold brings back… Remember the green pistachio one? All jokes aside, I love making this salad as well as eating it. My Gran left this world several years back, but I have memories, her recipes (like this one), and the love she poured into us while here on this earth. Momma’s Blueberry Brunch Cake 28 Spring • Southern Du Jour
As a child growing up in
IN THE KITCHEN
the South, one of the things that we did as a family every Easter morning was attend Sunrise Service at our church, at 6:30 a.m.! The service was always wonderful and so was the food after we returned home. One of the staples in our family has always been my Momma’s Blueberry Brunch Cake. She says she got it from the 1983 Southern Living Annual Cookbook, submitted by Cathy Mumford from Greenville, N.C.! Well, all I can say is, “Thank you, Cathy!” This recipe has been enjoyed by our family now for over 35 years. So just like Cathy, I’m sharing it with you. 2 cups plain flour 1 cup sugar 4 tsp baking powder ½ tsp salt 2 eggs 1 cup milk 2/3 cup melted butter
2 tbsp lemon juice 2 cups blueberries (fresh or frozen) Crumble top 2/3 cup sugar ½ cup flour (all purpose) ½ tsp ground cinnamon ½ cup chopped pecans (optional) 4 tbsp butter Pre-heat oven to 350 degrees. Combine first 4 ingredients in medium bowl and set aside. Combine eggs, milk, butter, lemon juice and add to dry ingredients, mixing well. Pour batter into greased 10x13 cake pan and sprinkle with blueberries. Combine remaining ingredients (Crumble top) and sprinkle over blueberMomma’s Blueberry Brunch Cake straight from the oven. ries. This scrumptious goodness is perfect for any brunch or afterBake for 40 minutes (50 noon tea. if blueberries are frozen) and serve. Southern Du Jour • Spring 29
IN THE KITCHEN
Something familiar, something different Susan Bailey with Joey Thompson
There seems to be a common thread running through many events taking place around Corinth lately, and that thread is in the uncommonly good, distinctively inventive food. I stopped by a pop-up food tent across the street from the shop, and what I discovered was an outfit with a clever name and spot-on flavor, Moondog Makers and Bakers. Later the same week, I went to a birthday party, and the same chef was dishing up Southern delicacies right out of the birthday boy’s own kitchen. A couple weeks later, I had the most wonderful catered lunch at a club meeting, and upon inquiring about the food, I was told, “Oh, honey, it wasn’t me. It was Moondog!” The thread, it
seems, just keeps on going, and I’m pretty sure I would follow it anywhere. If you have not happened upon Joey Thompson’s food at an event near you, I would bet you soon will.
local pop-up coffee bar (Retro Coffee Bar) and anything in-between. It was such a frequently asked question in the early days that we created a hashtag #whatismoondog for social media, so when people ask us today, “What Susan: Joey, I genuinely is Moondog?”, I just have to think I’ve lost count of all smile and explain that I still of the places I’ve seen you don’t even know. and your crew pop up lately. What exactly is Moondog S: How did you begin your Makers and Bakers, and what cooking journey? all do you do? J: My first job was at a small Joey: I still have to ask my- community grocery store self that question. Moondog that also served as a gas stais constantly evolving. In tion, hardware store and feed 2015 when I started, it was and seed outfit called J and J a side-project. Nowadays it Grocery in Ingomar, Missishas grown into a full time sippi, in between New Aljob, which includes some bany and Pontotoc. We had big-time catering all the way a small deli counter in the down to making syrups for a back along with a griddle and
30 Spring • Southern Du Jour
oven that I wasn’t allowed to touch, and we pushed a lot of food out of that place, especially at lunch. I wasn’t allowed to cook the burgers or biscuits, but to this day, my turkey and ham sandwiches are still talked about (just ask my dad). I learned to butcher ribeye steaks, run a meat slicer and cut hoop cheese on an old-time cheese wheel with precision. I always enjoyed making the construction workers their lunch and hearing the compliments after they wolfed them down in between the tall tales. My boss there, Mark Brown, instilled a lot of good foodservice habits in me early on that always stuck, cleanliness being the foundation of every task.
IN THE KITCHEN
S: Would you say your food the most challenging? What is regionally inspired? What do you enjoy the most? else inspires your dishes? J: I find orchestrating the J: Absolutely. I pride myself food to come out at the same on being from the South and time at the correct temperathat will always be reflected ture to be one of the biggest in my cooking. I was writing challenges, especially with a menu the other day that had large groups. The handdeviled eggs for one course ful of people that help me and hand rolled pasta with and I have learned so much a cornbread crumble over since we first started doing the top. I love incorporating pop-ups. As a cook, if you different styles and regions, aren’t constantly learning, sometimes within the same adjusting and improving, meal. There are a lot of chefs then your heart’s not in it. that would never mix Italian Ironically enough, what I and Southern, but I think enjoy the most about caterthat is a bit of what sets me ing and on-site cooking is apart from the purists. I don’t getting that right. So, while really follow any set rules or it may be nerve-wracking in guidelines as far as integrat- the moment trying to get eving my food. If it looks good erything to go out to suit the on paper and tastes good on standards that Moondog has the plate, I roll with it, but I set, the instant gratification never put sugar in my corn- of successfully executing a bread. (laughs) great meal is why I am still cooking. S: Of all the cooking you do between catering and S: What’s trending in food pop-ups, what do you find right now? How do food
Opposite page left Joey Thompson chows down on a freshly made Moondog Cheddar Burger. Top Cheddar Burger with spicy ketchup, pickled mustard seed, green onion and ketchup. Bottom right Smoked Brisket Flatbread w/ barbacoa sauce, smoked beet sour cream and cilantro
Southern Du Jour • Spring 31
in the kitchen
Above Pimento Cheese Deviled Eggs with pickled okra Top right Honey Habenero Chicken and Sweet Corn Waffle w/ maple bourbon syrup Opposite page top Moondust Opposite page botom Raspberry Biscuit Bread Pudding w/ vanilla bean whipped cream
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trends inform your menus? wants, but when we do popWhat trends seem to be here ups, I try and implement an to stay? original Moondog adage: “something familiar, someJ: Social media has proba- thing different” whether it bly had the most profound is a churched-up pop tart or impact on me as a chef, es- squid ink linguini. pecially in the last couple of years. Instagram and cook- S: Got any funny stories books are the chief places from the kitchen or an event that I draw my inspiration. you catered? The thing that I see trending pretty heavily is having fun J: All kitchens are full of and building each other up toilet humor, but I do have as a community of profes- a funny story from when I sionals. I also see a lot of oc- was a kid and my first expetopus dishes (an ingredient I rience eating at a nice restauhaven’t gotten my hands on rant, Woody’s in Tupelo. near enough), mind blowing In 5th grade, my friend Mipastas and pizzas, desserts chael Hall and his parents that require a whole brigade invited me along with them of chefs to prepare, and of to Woody’s to eat dinner. course Taco Tuesday. I write When we finished our meal, my catering menus based my friend’s mom, Charlene, on what the person paying took us to the office in the
in the kitchen back and introduced me to her father, Woody. I shook his hand and introduced myself, and he said “Hi, Woody, Woody love Joey”. I didn’t know what to say, so I just said, “I love you too.” A few months later we go to his home outside of Oxford, and as we turn in the driveway, I catch a glimpse of the mailbox, and it says “Lovejoy”. So, while I thought this fella was just being overly nice telling me he loved me, I actually just misheard what had been his last name, and I am still embarrassed about it to this day.
that recipe I may as well shut down my whole operation. S: If you could have a meal prepared by any chef, who would it be? Why?
J: There is a chef in Georgia, just north of Atlanta, named Zach Meloy, and I have been wanting to dine with him for the past 3-4 years. He is such a stylish and technical chef, cooking things that I couldn’t dream up in a million years. He and I have had a few conversations on social media and not only is he an exceptional cook, he is a great father, and S: Do you have a favorite we dig the same music, so I meal to cook? To eat? would pick that guy out of a lineup in an instant. I would J: I love cooking anything go to Georgia and work on the grill, especially bris- with him for free if I could. ket. Something about the stigma behind it and that S: The food scene in only people from Texas can Corinth has changed significook a proper brisket makes cantly in the last 10 years. me love to cook them. As What would you love to see far as what I love to eat, my for our town in the coming wife Kaylin makes a chick- decade? en-broccoli casserole that literally everyone in our J: I love how businesses in household would eat every- the big cities collaborate on a day if she would make it that lot of projects with an air of often. selflessness and community. I would love to see more S: Is there any recipe you of that in our town as well couldn’t live without? as be a part of it. I also see Moondog in an event space J: Moondog has a signa- and catering facility with a ture blend of spices called small storefront for some Moondust, and we have merchandise and shelf-stabuilt quite a following be- ble food items. I would also hind it. We offer it for sale love to have a small 20-30 directly and in two shops in seat restaurant eventually downtown Corinth. I use with a seasonally focused, it on countless items, and wood-fired menu that is ever I should think that if I lost evolving, just like Moondog. Southern Du Jour • Spring 33
Choose to Love parting words
With Valentine’s Day in February, love is usually on people’s minds this time of year. According to Webster’s Dictionary, “love” is defined as an intense feeling of deep affection. The Huffington Post says, “Love is unconditional. The word ‘unconditional’ means that there are no expectations or limitations set. To love unconditionally is a difficult thing, and most humans aren’t good at that. But true love really does love without trying to change the other person.” For me, love is defined as a choice. The choice to love someone even when they are not in a great mood; the choice to pick up that phone and call even when they haven’t called you in months; the choice to be pleasant even when your husband doesn’t even notice that you got a new hair-do; and even
Sneak Peak of our next issue
Pictures by SharpbyCoop
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the choice to forgive someone who has wronged you. The choice to love someone can be extremely hard at times, but it is because we love them that we continue to be with them, communicate, and/or interact with them. Love is Patient, Love is Kind, Love is Merciful, Love is Forgiveness, Love is Lasting, Love is a Choice! “True love is love that causes us pain, that hurts, yet brings us joy! That is why we must pray to God and ask him to give us courage to love.” Mother Teresa Choose to love someone not only on Valentine’s Day or this time of year, but every day of the year! If you would like to share your love story with us, email me at info@southerndujour.com.
Southern Du Jour • Spring 35
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