Bainbridge Living Fall 2021 by thepostsearchlight

Fall 2021

Elysian Tea Room and Emporium

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DEPARTMENTS FA L L 2 0 2 1

COLUMNS 6 Editor’s Letter CLUBS & ORGANIZATIONS 8 The Bainbridge Book Club 26 Read along with the ladies of the Bainbridge Book Club as they venture in history and autobiographies. 12

The Pride of Decatur County The Bainbridge High School Band has been entertaining the masses

for decades. Take a peek into some of their most historic performances.

the inspiration behind her newest business venture, Elysian Tea Room and Emporium.

A Heart of Servitude Denise Webb of Memories Car Club shares her passion for helping the elderly and youth, especially during the holidays.

FOOD & DRINK 32 A Family Tradition What started as a twist on the classic Thanksgiving food, has turned into a family cook-off, as the Johnsons delve into chili recipes.

FEATURE 18 Joining the Communi-tea Jennifer Cannon shares

Fall 2021 / BAINBRIDGE LIVING 5

EDITOR’S LETTER

The Holidays are upon us

elcome to the Fall 2021 Edition of Bainbridge Living Magazine, where the first feeling of fall is in the air. When I first started thinking about this magazine, I thought about what gets me in my feelings for the holidays. I remember being a kid and getting a new book series to read over the break. The Hunger Games and the Divergent Series were both very popular while I was growing up, so this edition felt like the perfect time to cover the Bainbridge Book Club. I also thought about the annual traditions we have in my household. Every Thanksgiving morning, I would wake up to the Macy’s Thanksgiving Day Parade on telivision. At the time, I never would’ve imagined my future home would be performing. So, in this edition, we take it back to the first year the Bainbridge High School Band performed in the Big Apple. The holidays are also a time for giving back, I donate most of my time to the Operation Shoebox or the Angel Tree, but we talk to a club, who goes all out for others on Thanksgiving. It’s been great getting an early taste of the holidays with these stories. I hope you enjoy this edition and have a wonderful season of giving.

6 BAINBRIDGE LIVING / Fall 2021

EDITORIAL JOHN WELLS General Manager JILL HOLLOWAY Managing Editor

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PRODUCTION MARK POPE General Manager Bainbridge Living is published four times per year by Bainbridge Media, LLC. P.O. Box 277 Bainbridge, GA 39818 www.bainbridgeliving.com (229) 246-2827 Advertising rates and information available upon request.

Fall 2021

Elysian Tea Room and Emporium

8 BAINBRIDGE LIVING / Fall 2021

The First Ladies of Literary: The Bainbridge Book Club

here are few clubs in Southwest Georgia that have quite as rich of a history as that of the Bainbridge Book Club. In 1929, Miss Ann Carr, Mrs. Vance Custer, Misses Margaret and Sara Agnes Farrar, Mrs. John Gragg, Miss Eugenia Garrett, Mrs. Alfred Kohnke and Mrs. George Hawthorne all met at the home of Carr and organized a literary club that they called “Lesche,” a Greek word meaning “the meeting of the literary.” The Lesche would go on to elect Hawthorne as President, Farrar as Vice-President, Carr as Secretary and Garrett as Treasurer. They then began their first review and study of Francis Hackett’s Henry the Eighth, which was the topic of their first program. Subsequent programs that year included studies in art, literature, history, science, religion and politics. In 1988, the club voted to formally change their name to The Book Club, which has remained to the present day. Currently, the Book Club meets at the home of a member the 2nd and 4th Thursday of each month at 3:45 p.m., at which time a member reviews a non-fiction book. The Book Club consists of 25 active members, but in the event a lady ever has to leave the club for reasons such as moving, the President will announce a vacancy. At that time, the elected Membership Committee will make recommendations to the President. The recommendation is then presented to the Club, where members use an anonymous ballot system to vote the lady into the Club. Once the proposed member receives the majority of the votes, the Secretary then reaches out on behalf of the club, extending an invitation to the following review. During reviews, all ladies of the Book Club will meet as the designated hostesses home, where light Hors d’oeuvres, along with refreshments such as lemonade and water are served. Following a few moments of catching up and socializing, roll call is taken with the reviewer then doing a presentation on her nonfiction book of choice. The book choice is submitted to the President during the summer, prior to beginning of the new Book Club year in September.

Fall 2021 / BAINBRIDGE LIVING 9

BOOK CLUB BEST FRIENDS: Carolyn Livingston, Trilla Pando, Kathy Malone, Sally Bates, Hilda Nussbaum, Jenny Livingston, Janet McRae, Ann Brannen, Elizabeth Kwilecki, Mary Ann Griffin, Martha Mobley, Jean Kwilecki, Barbara Frieling, Mary Stone, Vera Custer, Laura Bridges, Donna McGlincy, Lynda Todaro, Berry Penhallegon, Doreen Poitevint, Susan Whittle, Charlotte Kwilecki, Diane Trulock, Joyce Leverett and Lesley Simmons gather at they 75th Anniversary Christmas Party.

The choices are presented in a program handed out to members that lists the book, presenter and hostess of the month. All books read over the years have been recorded in the archives and are never read twice. While there is no theme required to the books, some members are known for their love of a particular topic. Member Martha Mobley has a great affinity for storytelling and typically presents on the arts or historical figures. “They look forward to their presentations and take it very seriously,” said member Donna McGlincy. “It’s always delightful and you come away filling uplifted.” Presentations of the book have a time limit of 45 minutes and on

10 BAINBRIDGE LIVING / Fall 2021

certain occasions allow for music or guest speakers. Favorite presentations over the years have included the review on Henrietta Lacks: The Legend of Henrietta Lacks and a presentation by Hilda Hines on Music of the 50’s and 60’s. During Hines’ presentation, she would talk about individuals who shaped the music scene of the 50’s and 60’s, before playing snippets of their songs. Member Allyson Whittaker did something similar. She did a presentation on Alexander Hamilton’s wife, ending with her own rendition of “Burn” from the musical, “Hamilton.” While men are not typically allowed at the Book Club meetings, certain presentations have allowed

for them to have a sneak peek at what their wives do during book club. McGlincy’s husband, Joe, came to speak on his research on the Redcockaded woodpecker, presenting a slideshow on why they are endangered and fielding questions. In addition to Joe, Mayo Livingston and Clayton Penhallegon have come to present at times. Book Club President Gloria Conger said guest presentations have been some of her favorite moments throughout the years. She specifically recalls when Dr. Charles Hatcher attended as a guest presenter and spoke on the life of Robert W. Woodruff. Lesley Simmons also had her son, Dr. George Simmons in attendance once, and he spoke about his expe-

90TH ANNIVERSARY CELEBRATION: Committee members for the 90th Anniversary included Sally Bates, Joan Beers, Janes Conger, Lesley Simmons, Allyson Whittaker, Donna McGlincy, Lynn Walker, Tammy Griffin and Meredyth Earnest.

rience as a veterinarian. “It was hilarious,” Conger said. “His stories were so amusing. I always come away having learned something totally new and enjoying the company.” When not helping with the presentations, the Book Club is for ladies only. However, twice a year, the ladies open up their homes to both the husbands and wives. Each year, a group of ladies will get together and host a Christmas Party, where the menu has been set forth for generations. In recent years, as members of the club became older, the meal became catered with the ladies specifying what dishes were normally ex-

pected. A separate group of hostesses join together at the end of the Book Club season and host an annual picnic, all the husbands are invited to. Most recently, the Book Club held their 90th Anniversary Party, where the husbands were allowed to attend, as well. The 90th Anniversary Celebration was held at the home of Mrs. Lesley Simmons, where older members were invited back to share their memories from over the years. It included songs throughout the ages, recognition of long-standing members, piano music provided by Trey Cox and dinner and dessert. While 90 years is quite an accom-

plishment, the Book Club hopes to make it to 100. Members agree that joining the Book Club has been a rewarding experience and opened them up to a very talented, diverse group of women from all walks of life. “It’s created ever-lasting friendships and allowed me the opportunity to know both the ladies and their spouses better,” McGlincy said. Due to the current pandemic, the Book Club has had to take a hiatus for the first time since 1929, but are hoping to reconvene in January with their scheduled program and book review.

Fall 2021 / BAINBRIDGE LIVING 11

THEIR GREATEST MARCH: The Bainbridge High School Band marches the streets of the parade. Right, the BHS danceline poses with performers in the parade.

The Pride of Decatur County

The Pride of Decatur County takes part in America’s favorite holiday tradition and shares stories of year’s past.

he Pride of Decatur Countythe Bainbridge High School Band has been entertaining crowds for years. They are wellknown across the United States for their participation in various parades, most notably the Macy’s Thanksgiving Day Parade in New York City. The band took their first trip while under the direction of Paschal Ward. “Mr. Ward came to BHS in the fall of 1985, and the first trip the band took was in the spring of 1988 to the Cherry Blossom Parade

in Washington DC,” said former band student and director, Tammi Godwin. During the 1988 trip, the BHS Band had the incredible honor of laying the wreath at the Tomb of the Unknown Soldier. Since that initial trip, the band has taken countless more, performing up in New England and across the Southwest. In 1991, the BHS Band had their greatest opportunity yet, they were invited to perform in the Macy’s Thanksgiving Day Parade; a call they would receive again in 1995

and 2001. “The Macy’s Parades were incredible,” said current Band Director James Sewell. “There was definitely a specialness to being part of such a historical parade like Macy’s and performing on National TV.” Ward couldn’t agree more, saying one of his most memorable moments about the first parade was when the band got the opportunity to perform on the NBC Today Show the morning prior to the Macy’s Thanksgiving Day Parade. For Sewell, the 2001 Macy’s Thanksgiving Day Parade will

always stick with him. “It was after 9/11 and you could still see the damage and the debris,” he said. “Driving by Ground Zero with the memorials there and being on a bus that was totally silent, will be an experience that always sticks with me.” The experience isn’t lost on the band members either. Assistant Band Director, Will Parker performed in the Philadelphia Thanksgiving Day Parade in 2008, after the band previously performed in 2000 and 2005. “As a student, I always enjoyed taking trips with the BHS band, because I had the opportunity to experience places I had never been before,” Parker said. Parker said during their trip to Philadelphia, they stopped in New York, where he was able to see Beauty and the Beast on Broadway and visit the Statue of Liberty. He would later share this experience with his own students in 2019, when they returned for the Dunkin Donuts Parade. “As a director, one of the biggest joys I have is giving the students the same opportunities to experience places they have and may never have the opportunity to see without the band,” Parker said. Ward and Sewell couldn’t agree more. However, Ward 14 BAINBRIDGE LIVING / Fall 2021

is especially glad he had the opportunity to take the students to Philadelphia. “It was a very humbling experience for me personally to see these students realize there were new and different cultures in our great America,” Ward said. “On each trip I asked the students to write what they liked or did not like or learned. One student, I will never forget wrote, ‘Thank You Mr. Ward, until this trip I always though Philadelphia was a state.’” Sewell said students can read or hear about the places they visit, but when they actually get to see and experience it first hand; it is very special. “The Broadway musicals, the cities, the monuments, the shows, the sites are all incredible to see in person,” he said. “A lot of what the students, as well as the directors, experience will be the memories that last a lifetime.” Godwin added that it wasn’t just the students and directors who were able to experience this joy, but the parents and chaperones as well. “The other great thing was to see parents that went as chaperones,” she said. “These adults were just as giddy as the students when they would step off the bus in NYC and look up at the size of the buildings.” Since stepping down as director, Godwin has now

LIVE ON NBC: The Bainbridge High School Band marches the streets of New York City during the Macy’s Thanksgiving Day Parade.

been attending the trips as a chaperone and said memories flood her every time. “Traveling with the band as a parent is very different,” she said. “The memories I made come back every time I am around band student and they have the opportunity to experience all that I have.” Band members have also been to cities the directors didn’t get to participate in during their high school years. In 2015, the band attend the Fiesta Flambeau Parade in San Antonio, Texas and in 2017 they performed in the Magnificent Mile Lights Festival Parade in Chicago, Illinois. Paige Stegall, who played the trumpet in the band, was one of the members who attended the Magnificent Mile Lights Festival Parade. She said practicing was no easy feat. “We would have what we called parade practice, where we would practice walking for long periods of time,” she said. “We would walk around the school for 2-3 hours.” However, it all paid off come parade time. “It was great seeing all the aspects of downtown, when you’re in the heart of the city,” Stegall said. “You get to meet different people from the area and hear their stories.”

While the experience itself is very exciting, Sewell realizes the band students are usually away from their family on Thanksgiving in order to participate in the various parades, so he makes a point to treat the band as a family. “When we are away on these trips during such a special family holiday, we always have a traditional Thanksgiving dinner, where we all get to sit together and be a family,” he said. However, the band won’t have to give up their seat at the Thanksgiving table this year, as they are returning to the Fiesta Flambeau Parade in San Antonio this spring. Godwin is already looking forward to this next band trip. “I can’t wait to chaperone the trip to San Antonio,” she said. “This is one place that the band is going that I have not ever been.” With one trip already in the books, Parker said they usually receive an invitation for parades a year prior, so to be on the lookout for more band appearances in the future.

Fall 2021/ BAINBRIDGE LIVING 15

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A FAMILY AFFAIR: Jennifer Cannon stands with her son Tristan and daughter Adia Marie stand behind the counter of the Tea Room.

Jennifer Cannon spills the tea on her newest business venture: Elysian Tea Room and Emporium

ennifer Cannon of J. Christine Esthetique is well known for her love of Downtown Bainbridge and involvement in the community. She prides herself in actively participating in several Chamber of Commerce groups and encourages others to see where their talents can be best utilized. Through her active involvement, Cannon realized something was missing from Downtown Bain-

bridge: a place to gather, share ideas and find out more ways to support and promote the community. Thus enlightening her to create, Elysian Tea Room and Emporium, along with the help of her children. “We’ve wanted to do something like this for a couple of years,” Cannon said. “In 2016, we went to St. Petersburg for an international festival and saw Boba tea and wanted to bring it back to Bainbridge.”

Cannon describes Boba tea as a tea that has chewy, Tapioca pearls in it. “A lot of people call it milk tea, because it has a high quantity of milk in it with the chewy Tapioca,” she said. “But, there’s also a new type of Boba tea called Bursting Boba that has a fruit juice in a clear sphere; it’s a whole sensory experience.” While Boba tea offers a new twist,

A HEARTY SELECTION: Above is a display of snacks for every type of diet. Right are designer paper plates and Piper & Leaf Tea Products.

Cannon is still offering traditional teas as well. She purchases the tea from Piper and Leaf out of North Alabama. There, they import Black, Green and Oolong tea from Sri Lanka, India, China and Africa. Once they arrive at Elysian, they are blended with various fruits, roots and herbs to create a taste that customers will love. Cannon has a few favorites that she is excited to share with customers. “When it comes to hot teas, my favorite is old fashioned birthday cake,” she said. “It’s an Earl Gray with lavender and vanilla and I like it sweetened with honey.” While it may taste sweetened, Cannon emphasizes it’s all natural. “There’s no artificial coloring or artificial flavoring or anything like that,” she said. For those who prefer cold teas, Cannon suggests the Sweet Bitsy, which has a summery blend of strawberries, hibiscus and coconut. For Boba teas, she highly suggests the 20 BAINBRIDGE LIVING / Fall 2021

Capri Cream. “It’s a creamy Oolong tea with persimmon in it,” she said. “All these teas are super good and just all natural.” Since visiting the international festival and deciding to bring back Boba and traditional teas, Cannon said the idea has evolved. She also decided to include small toys and gift items. “My vision was to create a modern, old-time general store,” she said. “Offer a little bit of this, a little bit of that, go to the bar get a tea, get a snack and shop around.” One of the major factors that led to Cannon creating a general store inside her tea room was when she noticed many out-of-town guests stopping through on Sunday. “I would be working on my computer at J. Christine on Sunday afternoons and would see 15-20 people from out of town, but nothing was open,” she said. “Everywhere would be closed, but someone may need a gift or want a souvenir from Bainbridge.”

When deciding what to put in her general store, Cannon said she wanted to bring things to Bainbridge that others may not see every day. Snack wise, Cannon offers “grits bits,” which are cookies made out of grits. “I wanted to also offer things that are low carb or low sugar, so people know they have a place to come grab a snack that’s not filled with carbs and sugar,” she said. Cannon also offers snacks for her furry, 4-legged friends. “We have bark bars, which is for dogs that resemble old timey candy bars,” she said. Kids will love Cannon’s gourmet marshmallows that tie in well with her s’mores stick. The s’mores stick helps kids make s’mores without all the mess of losing their graham cracker or their marshmallow falling. “I just wanted to bring something different that people may not be exposed to,” she said. Other unique items include hand-

w k

made blankets and scarves from India that are made from recycled saris and cards made on seeded paper that people can plant after opening to grow flowers. She also carries an entire line of paper plates, designed to look upscale. When it comes to toys, Cannon strayed away from the technology-based. “We wanted to sell things that encourage the kids to get off their phones and build something with their parents or grandparents,” she said. “A lot of the toys are eco-friendly and nonplastic.” One of Cannon’s favorite products she sells is a line of kitchen ware. “It’s from Austria and has been made by a family in Austria since 1550,” she said. “I love products that tell a story.” Cannon explained that all these products from around the

world, tell more than just a story from that location; it also reminds her of fond memories her and her children have had while traveling. “We love to travel, all this stuff is just who we are,” she said. While picking out various items to put in her Tea Room, Cannon realized she was going to need some help running the business. That is when her son, Tristan stepped him. He returned home from Montana to help his mom run Elysian. Upon returning home, Tristan and Jennifer got to work restoring the old building. They took plaster off the walls, exposing the old brick, with the help of Jennifer’s friends and created the bar top from the old skating rink floor at Yates Springs. “That’s a piece of old area history that’s in Downtown Bainbridge now,” she said. “When that came together, it was super Fall 2021 / BAINBRIDGE LIVING 21

exciting for me.” The building of the bar top and following of plans took a bit longer than Jennifer expected. “We began the project in May, and it’s such a tiny space and I had it so structured, I really thought we would be finished in July,” Jennifer explained. “Just the building materials and getting the contractors has been a challenge.” However, Jennifer said it all worked out in God’s timing and they were able to have a soft opening in Oc-

tober. Her drive to be a part of Downtown Bainbridge and its growth doesn’t stop with Elysian, either. “We are working on community partnerships with other businesses,” she said. “We are hoping to sell our tea by the gallon at KGD Produce and at Sio’s we are working to create a custom blend you can only get there.” Additionally, Jennifer said she and Gallagher Dempsey of Southern Philosophy Brewing have discussed

22 BAINBRIDGE LIVING / Fall 2021

doing a collaboration on brewed beer from tea. “Hopefully we can just keep fostering community relationships with all different types of businesses,” she said. “The more we can partner together, the better it is for everybody.” Not only the local businesses, but residents as well have been excited about this new venture for Jennifer. “People seem to be really excited, especially those who have had Boba before,” she said. “I’m expecting a huge range of people from parents

who need to grab something or kids who need a toy.” Jennifer even has events already in mind, such as Toddlers and Tea, where kids would get a tea free and could go play on the Hook and Ladder Playground, along with “Spilling the Tea,” where individuals could gather and discuss the current community happenings and upcoming events. With so much more to come, Jennifer invites everyone to stop in. Her current hours are Friday-Monday from noon- 8 p.m.

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A Heart of Servitude

GIVING BACK: Denise Webb stands with Russell Boyd at Boyd’s Bar-B-Que, who fries the turkeys for Thanksgiving. Left, Denise stands in her shop with a few of their donations.

Denise Webb of Memories Car Club describes her love for the community and providing during the holidays

s the days grow shorter and winter grows closer, many people prepare for big holidays like Thanksgiving and Christmas. Turkey, pies, stuffing and all the usual fixings are on their shopping lists. But for the less fortunate in the community, these may be luxuries they are unable to afford. However, some members of the community have taken it upon themselves to aid the unfortunate

during the holiday season, including members of Memories Car Club. Club operator Denise Webb spoke about their ongoing food donations, saying, “We’ve been steady feeding people, so our food is getting lower. We need to start getting more food again.” The club’s main focus is on helping needy youth and homebound elderly.

“We have done this going on four years, and we are solid and dedicated to our elders and kids. Any burden we can take off an elder person that needs meals, we will do it,” she said. According to Webb, she and her husband were approached almost four years ago about starting a car club. “I said, ‘We need a reason to start one, because I want it for the comFall 2021 / BAINBRIDGE LIVING 27

munity,’” she explained. “I said, ‘You know what? There are elders out there that have been our past, and the younger generation, kids and all, that’s going to be our future.’ So that’s the two we’ll help.” The Car Club has provided disaster relief and held fundraisers in previous years, including delivering food and supplies to disaster survivors in Texas, and holding cruise-ins for their holiday food drives. However, Webb states that the pandemic put a damper on their outreach. “We’d take the cars to the schools, but now since COVID and all that, we can’t do what we did a couple years ago,” she said. In the wake of the pandemic, many businesses had to embrace food delivery and pick-ups to keep going. Despite being a non-profit, Webb and Memories have been 28 BAINBRIDGE LIVING / Fall 2021

making food delivery a part of their services since the beginning. “My members are very, very dedicated to taking food to people that they know need it,” she said. “Everybody in our club gave us a name of who they knew needed food, and they had to know them for us to do them.” “I’m just so passionate for older people, because there are people out there that don’t have anybody,” Webb said. “To help somebody like that, that ought to put a spot in your heart, to know that you’ve done something good.” Webb explained her passion for this outreach, saying, “When you see during Christmas, when you see young kids that don’t get the big toys that these fortunate kids get, that they ride around a little bit and then throw down, these other kids don’t do that. Just a small toy to

them is worth more to them than a big toy.” She continued, “That’s just like Thanksgiving, taking someone a turkey or food, when they see it, they will always remember that there’s somebody out there that will help you, and isn’t all in it just for money.” As the food drive is ongoing, Webb is in constant need of more donations, especially as the holidays near. Canned donations past their expiration date will not be accepted. In addition, the car club will be holding a raffle with various auto-themed prizes to help raise funds. Due to COVID concerns, only members will be involved in cooking and delivering food; there will be no volunteer participation. Webb concluded with a plea for those willing and able: “Please help us support our community.”

Baked With Love: Lachelle Spence’s Pecan Pie SHARING HER GIFT: Denise Webb stands with her late daughter’s Pecan Pie recipe. These pies are given to those in need on Thanksgiving. Left, are the auto tools that will be raffled off.

Every year, Denise Webb bakes her late daughter’s Pecan Pie recipe for the Thanksgiving food drive. This year, she decided to share the recipe for others who may want to try it as well. -Pinch of salt -3 eggs -1 cup of sugar -2 tablespoons of butter -1 teaspoon vanilla flavoring

- ½ cup butter syrup -1 cup karo syrup -1 cup pecans First, place pie shell in freezer prior to cooking. Mix salt, eggs, sugar and butter first. Then mix in remaining ingredients. After chilling, remove pie shell and pour mix in. Bake at 325 degrees for one hour, until golden brown on top. “Bake with a lot of love!” Fall 2021 / BAINBRIDGE LIVING 29

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A Family Tradition

BETTER THAN THE REST: Trudy Johnson Rehberg and Sharon stand with the winning chili trophy. Right, Kim and Ward’s step mother enjoy some of the chili.

Things get a little spicy in the kitchen when the Johnson family takes on their annual chili cook- oﬀ

inding the perfect chili recipe for the holidays can be a daunting task for anyone, but even more so if you’re competing in a family chili cook-off. What started as a fun way to add to the holiday festivities, has now turned into a full on competition for the Johnson family. Ward Johnson said his Aunt Trudy Johnson Rehberg would visit every year for Thanksgiving from Las Cruces, New Mexico and got tired of the traditional Thanksgiving food. Eventually moving back, she one year suggest-

ed that they opt for chili, and from that point on it just got bigger, later turning into a contest. Ward said he, his father, Rox, his aunt Trudy, his brother Jeff, his uncle Ronald and his cousin Sharon would all spend hours in the kitchen preparing for the chili cook-off, complete with unbiased judges. “It’s the first Saturday of December every year,” he said. “It’s between Thanksgiving and Christmas, because it’s the only time every one can get together.” Ward recalls the first year his Aunt Trudy actually win-

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ning the competition, with his dad winning the following year. The third year of the competition, Trudy amped up the stakes, purchasing a trophy for the winner and later purchasing a toilet-shaped trophy for the loser. In order to win, the chili had to get high marks from all the judges. “My dad would always invite his preacher and we would make him a judge and his wife as well,” Ward said. “He would also invite Mr. Bennie and Mrs. Judy Prince, who were judges several times.” Ward said on occasions his mom and step-dad would even serve as judges. The judges were given a score card made by Trudy that had several categories. “She’s usually got a judging sheet that has marks for color, taste, aroma and presentation,” said Ward’s wife, Kim. Ward even got his children involved in the cook-off, saying when his daughter was younger, the judges would let her tally up the scores and make the big announcement. This past year, Trudy passed the baton to Kim for hosting. “I tried to come up with my own judging sheet like Trudy had, but I’ve got to work on it again,” Kim said. With the judges not being named prior to the contest, the big question every year is who will win and what is their secret recipe. “Ward’s dad was a heck of a cook and would call a few weeks prior saying, ‘hey I’m working on the best pot of chili ever,’” Kim said. “He would then freeze it and take it back out the day of.” Other family members like Trudy claim they don’t use a recipe; they just throw whatever comes to mind in the chili pot. However, Kim said she and Ward

would spend weeks trying to concoct the perfect, winning recipe. “One time I bought Ribeye just trying to do something different,” Ward said. Ward also admitted to making white chicken chili one year, which did not sit well with his dad. “Daddy made fun of me saying that it wasn’t a chili, but more of a stew,” he said. “I even got a chili cookbook for Christmas as a gag gift.” “He caught heck for that,” Kim added. Unfortunately for Ward and Kim, they have never won first place. However, they have never taken home the toilet trophy either. “Trudy has probably won the most times,” Ward said. “She takes it really seriously, but daddy would always get a kick out of it when he beat her, which was a few times.” Ward said his brother Jeff and Uncle Ronald have been the toilet trophy recipients on the most occasions. “One time Ronald scorched it and he really messed it up,” Ward said. “He earned it that year.” Regardless of who wins or loses,

Ward said his favorite part of the cook-off is the opportunity to spend time with his family and join in fellowship. Spending time with family has become even more important this year, as Ward’s dad, Rox passed away earlier in the year. “We really want to try and encourage my step-mom to come, but I know it will be tough on her, because they really depended on each other for everything,” Ward said. “My cousins are coming in from Daytona still, because they just really enjoy seeing and visiting with everybody.” Ward said that he hopes the tradition is something that will live on in his children, but he realizes that when he was young, he left cooking to the adults. “Hopefully somewhere down the line, it will expand,” Ward said. “It’ll always be one of those fun-filled things.” For now, the Johnson family is looking forward to their annual cook-off on December 4, where Ward and Kim are hoping to win the 1st place trophy for the first time. Fall 2021 / BAINBRIDGE LIVING 33

Setting the Table

34 BAINBRIDGE LIVING / Spirng 2021

Pumpkin and Cream Cheese Muﬃns Submitted by: Ladie and April DeRocco Ingredients: • 8 oz. cream cheese • -3 eggs • -2 ½ cups sugar (500 g) • -2 ½ cups flour (312.5 g) • -¼ cups pecans, roughly chopped • -3 tbsp. butter, melted • -2 ½ tsp. cinnamon • -½ tsp. salt • -2 tsp. baking powder • -¼ tsp. baking soda • -1 ¼ cup solid-packed pumpkin • - ⅓ cup vegetable oil

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- ½ tsp. vanilla •

Directions: • Heat oven to 375 degrees Fahrenheit. • -Lightly coat two 12 cup standard muffin tins with oil and set aside. • -Mix the cream cheese, 1 egg, 3 tbsp. sugar in a small bowl and set aside. • -Toss 5 tbsp. sugar, ½ cups flour, pecans, butter and ½ tsp. cinnamon together in a medium bowl and set aside. Combine remaining sugar, flour salt, baking powder, baking soda

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and cinnamon in a large bowl. -Lightly beat remaining eggs, pumpkin, oil and vanilla together in a medium bowl. -Make a well in the center of the flour mixture, pour the pumpkin mix into the well and mix with a fork just until moistened. Evenly divide ½ the batter among the muffin cups. -Place 2 tsp. of cream cheese filling into the center of each cup and fill with the remaining batter. -Sprinkle pecan mixture over top of each muffin and bake for 20-25 minutes until golden. Fall 2021 / BAINBRIDGE LIVING 35

Chicken and Dumplings •

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Submitted by: Patricia Anderson Ingredients: • Eight pieces of chicken • -One onion (chopped) • -Two 16 oz. cans of chicken broth • -One can cream of chicken soup • -One can cream of celery soup • -Two tbsp. cornstarch (mixed in ½ cup cold water) • -One tbsp. curry powder • -One tbsp. garlic salt • -One tbsp. salt and pepper

Dumplings Ingredients: • Two cups all purpose flour • -One tsp. salt • -Two tbsp. butter • -¾ cup ice water Directions: • Place chicken, onion, seasonings in a large pot and add four quarts water. Bring to a boil, simmer chicken until tender (approx. 40 mins.) • -Remove chicken from pot. Let chicken cool, then remove all skin and bones. Cut into bitesize pieces. Return chicken to

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pot, keep warm. -For dumplings, mix flour and salt, butter and mound together in a mixing bowl. Begin at the center of the mound, use your fingers and move from the center to the sides of bowl, gradually incorporate about ¾ cup of ice water. Knead dough and form into a ball. -Dust some flour onto a clean work surface. Roll out dough, it will be firm, work from center to ⅛ inch thickness. Let dough relax for a few min. -Add the cans of soups and cornstarch to the pot of chicken. Simmer over medium heat, cut dough into 1 inch strips and drop strips into simmering soup. Repeat until all strips are in pot. Stir once. -Cook until dumplings float and are no longer doughy. Aprrox. 5 min. Reduce heat to simmer, then cover. Can cook on low for several min. If broth is too soupy, add 2 TBPS flour or cornstarch mixed in ½ water.

Hashbrown Casserole Submitted by: Dana Bryant Ingredients: • Two bags of frozen hash brown potatoes • -One can of cream of celery or cream of mushroom soup • -2 ½ cups of grated

36 BAINBRIDGE LIVING / Fall 2021

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sharp cheddar cheese -¼ cup chopped onion -One pint (16 oz.) of sour cream -Salt and pepper to taste

Directions: • Mix and bake at 350 degrees F for 45 minutes.

Best Green Bean Casserole •

Ingredients: • Two 14.5 oz. cans of green beans, drained • -One 10.75 oz. can of condensed cream of mushroom soup • -One 6 oz. can of French fried

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onions -One cup shredded cheddar cheese

-Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on high until warm (three to five minutes). Stir in ½ cup of cheese and heat mixture for another two to three minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese. -Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

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Directions: • Preheat oven to 350 degrees Fahrenheit (175 degrees C).

Grandma’s Corn Bread Dressing Ingredients: • - One 16 oz. package dry corn bread mix • - 2 tbsp. butter • - ½ cup chopped celery • - 1 small onion • - 2 eggs, beaten • - 2 cups chicken stock • - 2 tablespoons dried sage • - salt and pepper to taste Directions: • - -Prepare dry corn bread mix according to package instructions. Let cool and then crumble.

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- -Preheat oven to 350 degrees Fahrenheit (or 175 degrees Celsius). Grease a 9x13 inch baking dish. - In a large skillet over medium heat, melt the butter and sauté the celery and onion until soft. - In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage, and salt and pepper to taste; mix well. - Place into prepared baking dish and bake at 350 degrees F (175 C) for 30 minutes.

Fall 2021 / BAINBRIDGE LIVING 37

LEADING THE N ov em be r

20 21

TRUSS INDUSTRY WITH INNOVATION AND FAMILY VALUES

A-1 Industries of Georgia is a leader in the truss industry with over 43 years of experience. As a part of the Bainbridge community, we are proud to bring our experience and leadership to bring growth. We are a preferred employer and innovator leading a strong, united team. With us, team A-1 is a family. And we take care of our family with benefits such as:

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