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THE SUMMER ISSUE
table of contents
09 10jeni's ice cream + creamalicious 18 28
53
58
68
red, white + true
36
46
georgia glamping
BY KIM HILL
74
72
top it off interview
WITH AUTHOR PAMELA TERRY
Editorial PAULETTE WOOTEN, EDITOR-IN-CHIEF
I know summer has arrived when the aroma of Zatarain's shrimp boil fills the air. The mix of brown mustard seeds, coriander, bay leaves, and allspice takes me back to every good summer vibe. Those Louisiana scents spark summertime magic and portend a feast ahead. A few weeks ago, way down south in my home state of Georgia, Kim and I made shrimp boil with my dad for Father's Day. It is our family tradition, a must-do when we gather. We set up outside, throw a newspaper on a table, let the sun blast us like a heat gun melting our skin and clothes, deal with the annoying gnats swarming, and constantly swat flies hovering over the food. This is part of the tradition, too. While the boil attracts irritants, the company of family and friends makes the New Orleans shrimp boil experience worth it. Every. Single. Time. The other most crucial summer staple: ice cream. I'm still haunted by the eerie musical ice cream truck slowly driving through the neighborhood, but it never stopped me from running inside begging Mom or Dad for a dollar to buy rocket popsicles and nutty buddy super scoops. Those memories (and a request from one of our favorite customers) prompted me to create my own Ice Cream House Mix. Releasing this month. (p.47) This month I'm finding that life feels similar to the shrimp boil and ice cream truck. Exciting, heartening, scary, and irritating all at the same time. As our co-founder, Kim shares about the mixed bag many of us feel on big holidays (p.28) and the simple truth our friend Naomi Tutu taught us that we often quote in challenging times, "we are both/and people."
As July 4th rolls in, reminding us that summer is blasting by, I'm feeling the "both/and" of quite a few emotions. I love being out and about again, especially after last year's lockdown, and I feel mildly sad that the pressure of "make more, create more, do more, be more" is creeping back into my mindset and life. The anxiety to "normalize" by going back to the way things were — is real. I wonder if you feel this way, too. At The Treehouse, we have decided to build our new normal by continuing to spend more time in nature like our friends at Georgia Glamping Co. (p.68). In July 2017, on our first glamping trip to Marshall, NC, we discovered that there is healing power in the surroundings of a forest and night sky. We remain persistently committed to creating better products and building a community like Jeni Britton Bauer, Jeni's Ice Cream (p.11)…and taking time to let our imaginations soar with storytellers like lifelong Southerner Pamela Terry. We were lucky to interview her —She has given us a snippet of her life in this month's Top It Off (p.74) As much as I love to share recipes and drinks, I feel there’s even more to share: soul nourishment. It's such a vital part of my life and our company. So for another new "normal," we will be sharing sustainable sustenance for the soul and whole integrated life. Check out our Instagram and Facebook feeds for these nourishments. I hope you have a wonderful 4th!
T+Co Issue 04 July 2021 Cover Image Paulette Wooten Editorial Paulette Wooten Editor Kim Hill Executive Editor Karen Hill Deputy Editor Contributors Karen Hill, Michele Hill, Paulette Wooten and Kim Hill Marketing + Advertising thetreehouseandco@gmail.com Subscriptions Visit www.thetreehouseandco.com Write to: 100 Club Dr, Suite 210, Burnsville, NC 28714
www.thetreehouseandco.com thetreehouseandco@gmail.com
T+CO
Published monthly by the treehouse + Co All Rights Reserved. A FOOD + MUSIC + HOSPITALITY ONLINE MAGAZINE
– ERMA BOMBECK
The funniest movie I've ever seen was "The Long, Long Trailer" starring Lucille Ball. I had to watch it several times because I missed whole scenes laughing! I never dreamed I would have my own "long long trailer" experience myself! It began when my husband's business partner offered his fancy-schmancy motor home for a trip out west. Of course, we accepted and loaded up to go. Before we were two blocks down the road, we were pulled over and ticketed for careless driving! I suppose a bit of explanation is needed here. My husband, Michie, drove an ambulance as a Summer job during college. This experience profoundly impacted him for life! The faster.., the better. Our first night in the campground was worth a TV show Parking a giant motor home by a retired ambulance spectacular! After getting settled in, the doorbell rings (the had one). A young man came to ask our daughter, Kim, cream... who needs Match.com?
of its own! driver was RV actually out for ice
The next day we traveled to Pikes Peak. The signs on the way up clearly stated "Cars Only" but, the 'ambulance driver' was propelling us, so up we go! As we approached the parking lot (filled with tourists lined up to catch the tram), we take a hard right and pull the pipe off that was connected to our waste reservoir. Outflows the "stuff" you hope never to see all down the hill; right beside the waiting tourists! Our son and our nephew reluctantly gather the pipes, after which we all refused to get out! So as we proceeded back down the mountain, Mic pushed the outdoor speaker and played "Dixie"!
– Food & Wine Magazine
Jeni Britton Bauer is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated. Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni’s Splendid Ice Creams in 2002. Her first cookbook, Jeni’s Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and won a coveted James Beard Award in 2012. It quickly became the de facto bible for anybody making their own ice cream or thinking about opening a new-style ice cream shop. Her second cookbook, Jeni’s Splendid Ice Cream Desserts (2014), took ice cream to the next level with an array of incredible plated, layered, and piledhigh ice cream-centric desserts. As Founder and Chief Creative Officer, Jeni remains the beating heart of the company and is in charge of all creative output—from the ice cream itself to the supporting details that enhance the experience of eating it. Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as one of the most creative people in business today.
In 2014, this article inspired us as Jeni shared her early failures in her now successful business. Only Crazy Obsession Could Have Built This $25 Million Ice Cream Empire. Read it here.
Chef Liz Rogers is the Founder, President and Executive Chef of Creamalicious Ice Creams. She prides herself on being truly innovative with her whimsical 2-in-1 desserts that pair fresh baked pastries with homemade ice creams made with only the freshest ingredients. As one of the only African American-owned national ice cream brands in mass production, Chef Liz crafts her blissfully Southern artisan desserts by celebrating her roots and community. The award-winning flavors are inspired by Chef Liz and her own family recipes that have been passed down from 4 generations in the South. Creamalicious Ice Creams have a special way of engaging people with memories of their favorite childhood desserts, while honoring the rich history of the South. Chef Liz reveals delectable new dessert perspectives and provides a culinary experience of Southern decadence that is unique, fun, and utterly delicious. Creamalicious is minority and woman-owned, and Chef Liz employs a diverse team while making a point to work with minority and female-owned businesses. She is diverse by design, and has seen the benefits from the Creamalicious inclusive culture. A supernatural pull towards the culinary arts made it clear to Chef Liz that she was to dedicate her life to healing the soul through sharing innovative and time honored traditional Southern comfort food. Under the watchful eye of her mother and grandmother, Chef Liz honed her passion for cooking while growing up in Cleveland, Ohio. Her never ending love and enthusiasm led to opening hot-spot restaurants, and she has been highlighted in the media for her highly sought after food and inspiring work with the community. With Creamalicious Ice Creams now launched nationwide, Chef Liz is looking forward to sharing with you her Southern roots and heavenly authentic fusion of flavor. • Top 10 Women to Watch, Cincinnati Enquirer • Best of the Banks, Cincinnati Magazine • William P, Dabney Award Recipient • Best of Taste Dessert Category
Envisioning the Possibilities Creamalicious embodies the goodness you feel by overcoming life’s challenges. It took a lot to create something so simple, and our founder had a vision that was not conquered by circumstance. Her brand didn’t allow fear or failure to keep her from this dream, and it shouldn’t stop you. Each scoop of Creamalicious ice cream represents her dream of empowering people to be their authentic selves and setting the table to enable people to achieve whatever sits in their hearts. That dream is The Elizabeth A. Rogers Visionary Foundation. We support entrepreneurs who desire to bring their dreams to fruition. We provide access to the resources that create, develop, and sustain successful brands. In short, our foundation helps rebuild communities by supporting entrepreneurs in our industry that need a chance to showcase their greatness.
Mozzarella
Salad
INGREDIENTS
DIRECTIONS
6-8 ounces sliced mozzarella 1-2 peaches (pits removed and sliced in 1/4 inch thick slices) 1-2 tablespoons olive oil 1-2 tablespoons honey 1 teaspoon salt Mint leaves
Slice mozzarella and peaches. Drizzle olive oil and honey. Top each slice with a pinch of salt. Place mint leaves on and around the slices for presentation and taste. *Add proscitto to this dish for extra depth and flavor.
Cucumber
INGREDIENTS I medium cucumber, sliced 1 medium tomato or cherry tomatoes, sliced or halved Small white or red onion, sliced 2 tablespoon red wine vinegar or apple cider vinegar 1 tablespoon olive oil 1 teaspoon brown sugar 1/4 teaspoon salt 1/8 teaspoon pepper
DIRECTIONS Whisk together vinegar, olive oil, brown sugar, salt and pepper. Combine ingredients in a bowl. Toss and enjoy. Keep refrigerated until ready to serve.
Tomato
Onion
THGIL +YSAE
INGREDIENTS 4 cups chilled watermelon 1/4 cup feta crumbles 2 tablespoons basil Drizzle of slive oil Dash of salt
DIRECTIONS Cut up watermelon into cubes. Top with feta and basil. Drizzle olive oil and dash of salt .
ASLAS EDAMEMOH
YSAE REPUS
INGREDIENTS Whole tomato Half ja1apeno, seeded Half red onion 1 garlic clove 1/2 cup cilantro Juice of a whole lime 1 tablespoon The Treehouse + Co Fiesta Spice
DIRECTIONS Place all ingredients in a blender/food processor and pulse for 30 seconds until well combined. Depending on your tomato, if it's too watery drain some of the liquid to your desired consistency.
F E A T U R E
Red,
White
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True
Independence Day is just around the corner. Holidays have a way of changing as we get older. Their significance doesn’t diminish—we still call it “The Fourth,” but a look around the table reminds us of life changes that flutter our hearts. Even after 16 years, I miss knowing that my Daddy will be celebrating with our family. He would be grilling his ribs and burgers in one of his iconic hats and an American flag t-shirt. As
A R T I C L E
by: Kim Hill
we prepare to kick into July, I know that on the 4th, I'll feel that strange mix that I have for years now. I love holidays. I always have. I'm a sucker for all the decor, the "must-have list," all the holiday commotion, not only at Christmas but for all of them. The other day I opened my July 4th bag of outdoor pillows and my bin full of flags, sparklers, bunting, napkins, plates, and everything red, white, and blue. I'm ready to go!
Red,
Unfortunately, for many of us, most holidays at this stage of life are marked by the bittersweetness described as "the best of times and the worst of times." We miss loved ones who are no longer with us. We live too far away to get together. Family reunions are too complicated to plan. We all face challenges as our culture moves further and further from the days when families lived in the same town or state. As a 70's kid, July 4th was full of excitement! Homemade ice cream, simple fireworks like bottle rockets and sparklers, a little bottled Coke, and a grilled burger. In my small town of Meridian, MS, we played outside until the street lights came on and chased the "mosquito truck" on our banana seat bikes decorated with handlebar streamers and cards in our tire spokes. Little did we know at the time that the fog the truck was spraying was full of toxic chemicals, and none of us needed to chase behind it! My grandparents lived in Cocoa Beach, FL where life always seemed more exciting. As a 4th grader, I was the only girl in my class who knew how to surf thanks to my Uncle Wes. One steamy 4th, my brother, cousin, and I went to Sea World dressed in our festive wear. My grandfather had heard that you could get in for free with ten labels from big Hawaiian Punch cans! So he filled his trunk with them, and we were off! All summer, we drank mystery juice, not knowing the flavor until we opened them. In 1976, I spent the summer in Houston with my cousins, and their neighborhood had a
White
+
True
4th like nothing I'd known in Mississippi--full of crazy races at their pool, a neighborhood parade, and spectacular fireworks. It would be years before I had an experience to rival that one. Fast forward to being a twenty-something in Nashville. Before Nashville had its downtown crazy extravaganza, my friends and I went to see the fireworks at Belle Meade Country Club. We crashed the elite setting. It was like a scene out of a movie and we repeated our daring-do every year. We'd find a spot on the golf course away from the crowds as if having our own private event. Ironically, thirty years ago this summer, I was rehearsing to open for my childhood idol, Amy Grant, on her 90-city “Heart in Motion” tour. Another year, I performed at the Southfork Ranch in Dallas (made famous by the TV show) for thousands of people. Those were exciting times but paled in comparison to my favorite 4th memories. I treasure the sweet days with my sons and family in Memphis. One year, I found myself surrounded by family in matching Old Navy flag t-shirts at the Cordova parade, where my brother and his family took home first prize every year for best costumes. Too bad this was pre-Instagram, Pinterest, and Facebook; he would have been a big hit! I never liked wearing matching clothes, and I think I was a bit snobby about wearing the Old Navy tee. Of course, now, I'd go back and wear anything to have a day with my Dad and our whole family.
Red,
White
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True
I loved all of the 4th of July parades from Telluride to our ‘ultra family' Westhaven neighborhood in Franklin, TN. The whole community took part in the parade, and it was even better than the one I'd been part of as a young girl in Houston. One year my Memphis family came, and my brother not only decorated our red golf cart but painted the younger kids with American flags and icons “tattoos.” My mom gave them candy to throw in the parade, and it was a little piece of heaven. But, July 4th also held some painful memories. I was married on July 4th in 1992, at the historic Hermitage Hotel in Nashville, TN. Almost ten years later, as a single mom, every other year, I was childless on one of my favorite holidays. I think it may be the 4th most visible "family holiday" of the year after Thanksgiving, Christmas, and Easter. I hated those 4th of Julys for so many years. I didn't fit anywhere. I didn't want to go home to Memphis with my siblings and family full of reminders that I was alone. I didn't want to be in Nashville when my two sons were not with me, even if it was because they were away at camp. It was just too painful. I have more stories I could share about those July 4ths when my heart was full of more sadness than joy. I still have some pangs that hit me, even when I'm in the most beautiful setting surrounded by loved ones and friends. The past few years, Paulette and I have celebrated at the top of a beautiful mountain where we live, and it's nothing short of spectacular. It's all of the best of the July 4ths I've ever experienced rolled into one.
Red,
White
+
True
Even when we're literally on a mountain top at 4500 above sea level with sweet friends in a perfect setting on a private runway lined with golf carts, incredible fireworks, and music, my heart fills with reminders of the most precious moments with my nowadult sons. I see them frozen in time. My youngest son with an American eagle painted on his back (thanks to my brother) at the Westhaven parade. My oldest was wearing his beloved St. Louis Cardinal hat with a happy grin on his face holding a flag, watching the parade in Telluride. While I love those images in my mind, I remind myself that my job as a mom was to help launch them into the world and that they are now celebrating in various ways as I did in my twenties with my friends and loved ones. All this to say, if you are like me and even "fun" holidays are bittersweet, know that you are not alone. As my friend Naomi Tutu says, “We are BOTH / AND people." We can hold joy and sadness in the same heart. In recent years, I've learned that when I allow myself to acknowledge and feel the pain or sadness, it seems to move through me faster. So this year, I'm going to lean into the fun the best I can, but if the sadness comes, I'm going to try saying a quick hello and bid it goodbye. I hope your 4th is full of fun, joy, and every good thing your heart can hold, and if the sadness comes, it's ok. And you’re gonna be ok. Grab hold of whatever happiness you can, even if it's just a sweet memory.
-KIM HILL
SREZTIRPS REMMUS
EFIL TEEWS EHT
The
Sweet
Life
Spritzer
INGREDIENTS
DIRECTIONS
2 ounces Malfy gin con arancia 2 ounces prosecco 2 ounces Stiegl Rader Beer or pellegrino Squeeze of grapefruit slice
Add gin, prosecco, beer or pellegrino to glass, a squeeze of grapefruit.
Garnish Grapefruit slices Blackberries Sage
Gently stir to combine. Garnish with grapefruit, blackberries, and sage. ADAPTED FROM WWW.MALFYGIN.COM
EGLUDNI
ELTTIL A EVIL
INGREDIENTS
Spritzer
2 ounces of watermelon juice 2 ounces vodka (omit for a mocktail) 1 teaspoon simple syrup 1/4 lime Sparkling water, Pellegrino or Topo Chico
DIRECTIONS
GARNISH
Gently stir until ingredients are well combined.
Watermelon slices Basil
In a collins glass filled with ice combine juice, vodka, simple syrup, and squeeze of lime.
Top with club soda, watermelon slice and basil.
INGREDIENTS 1 ounce tequila or vodka (or omit for a mocktail) 1 ounce pineapple juice 1 ounce seltzer (we recommend Pellegrino or Topo Chico) Squeeze of ¼ of a lime 1 teaspoon ginger mint simple syrup (recipe on next page) Pineapple Popsicle
Garnish The Treehouse + Co Fiesta Spice for rimmer Lime slices Pineapple slices
DIRECTIONS Use lime wedge to wet the rim of your glass. Dip in Fiesta spice. Fill glass with ice. Add tequila, juice, lime and simple syrup to glass. Stir until well combined. Top with seltzer. Place popsicle in the glass. Garnish with pineapple and lime slices.
Ingredients 1/2 cup brown sugar 1/2 cup water 2 tablespoons fresh chopped ginger 2-3 sprigs of mint
DIRECTIONS Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved. Add ginger and mint. Bring to a boil. Then turn off heat. Let cool, then pour into a glass jar and seal tightly with a lid. Simple syrup will keep, refrigerated, for about one month.
NEW SUM
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Meet
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Courtney
Their Story • We had been making homemade ice cream for years before we decided to stop eating sugar. After switching our fuel source from sugar to healthy fats, we had never felt better. However, existing ice cream options had too much sugar and did not have the creamy texture of real ice cream. No zero sugar, full fat ice cream existed. Rather than give up ice cream forever, we set out to "ketofy" our favorite recipes. We worked with various food scientists, to develop the lowest net carb ice cream that had the taste and structure that ice cream deserves. To test and validate the demand for this concept, we ran a Kickstarter crowdfunding campaign in Dec 2017. We were overwhelmed with the response! We hit our goal within 3 hours of launch and ultimately raised $80k, one of the largest Kickstarter campaigns for a perishable food product in the small batch category. We soon learned there were millions of people out there also looking to indulge in creamy ice cream without the negative impacts of sugar. Their demands and voices helped us get into thousands of stores across the nation. Mission • We have partnered up with the industry's best suppliers, manufacturers, and logistics companies to provide you with real, creamy, delicious ice cream that is as low carb as possible. We also hope to entice others to give up sugar. We wish to convince the world that you don't need sugar to enjoy delicious ice cream. Help us expand this 'Rebel'ution by convincing your local store to carry the lowest net carb ice cream on the market!
South
Georgia
WITH MY DAD
ADAPTED ZATARAIN'S RECIPE
INGREDIENTS 5 quarts water 1 to 2 packages (4 ounces each) Zatarain's® Preseasoned Crab Boil 1 package (14 ounces) Zatarain’s® Cajun Style Smoked Sausage, cut into 1- to 2-inch pieces 8 to 12 new potatoes 2 pounds large (21 to 30 count) shrimp with shells 6 ears corn-on-the-cob, halved
DIRECTIONS Mix water and Crab Boil in large (10 to 12 quart) stockpot. Bring to boil on high heat. Stir in sausage and potatoes. Return to boil; cover. Boil 10 minutes. Add corn. Boil for another 10 minutes. Stir in shrimp. Return to boil; cover. Boil 1-3 minutes. Turn off heat. Let stand 5 minutes. Drain well and serve.
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INGREDIENTS 2 pounds chicken drumsticks 4 tablespoons The Treehouse + Co BBQ Chicken Rub BBQ of your choice
DIRECTIONS Cut around the thin end bone tip of each chicken drumstick. Separate the skin and tendons attached to the narrow end of the drumstick and push the meat down toward the thick end. You now have a "lollipop." Repeat procedure for the rest of the drumsticks.
Generously sprinkle the drumsticks with The Treehouse + Co BBQ Chicken Rub. Preheat your grill to medium high heat 375F and generously oil the grill grates. Grill the chicken for 20-30 minutes, turning often until the internal temperature reaches 165F. Glaze the chicken with your favorite BBQ sauce. Grill for an additional 10-15 minutes to set the sauce. Remove from grill and serve.
WITH CANDIED PECAN RUB
INGREDIENTS Pork Chop 1 1/2 teaspoon The Treehouse + Co Candied Pecan Rub per chop
DIRECTIONS Season the pork chop with rub. Bring to room temperature. Heat the grill to 450 degrees. Oil grates before placing the chops on the grill. Place the chops on the hotter side of the grill, cover, and cook until grill marks appear on the bottom, about 3 minutes per side. Move the pork chops to the cooler part of the grill. Cover and cook, flipping every few minutes, until the thickest piece registers 145°F on an instant-read thermometer, 4 to 7 minutes more depending on the thickness of the chops. Rest the pork chops for 5 minutes. Transfer the pork chops to a serving platter, cover loosely with aluminum foil, and let rest at least 5 minutes before serving.
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Cowgirl
Coffee
INGREDIENTS Lamb steak 1 tablespoon The Treehouse + Co Cowgirl Coffee Rub per steak
DIRECTIONS Preheat an outdoor grill for high heat and lightly oil the grate. Cover the steak with rub and bring to room temperature. Max 30minutes. Cook steak on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. Use an instant-read thermometer inserted into the center should read 130 degrees F Transfer steaks to a plate, cover the steaks with foil, and let rest for 10 minutes.
We talked about the idea of getting our own family out of the fancy hotels, away from their technology and have them experience the outdoors much like we did when we were kids. We dreamed of unique, one-of-a-kind getaways where people can explore on their own terms. We believe that luxury and comfort should not be sacrificed while enjoying the great outdoors. So we decided to venture out and open Georgia Glamping Company. GLAMPING WITH US IS SIMPLE. WE COMBINE THE NEED FOR MODERN COMFORT WITH A DESIRE TO BE AS CLOSE TO NATURE AS POSSIBLE. We pack our beautiful bell and safari tents with many amenities you would expect from a nice hotel room. All you have to do is show up and enjoy your Glamping adventure. We have carefully thought through all aspects and hope to provide a comfortable, memorable experience for you, your family and friends. After your stay is over, instead of packing up…you just zip up your tent and head out!
VISIT GEORGIA GLAMPING COMPANY HERE
SUMMER GIRL Haim
GASOLINE HAIM & Taylor Swift
ALL I WANNA Do Sheryl Crow
BIGGER MAN Joy Oladokun & Maren Morris
HEROES Natalie Hemby
YOU ARE NOT ALONE Mavis Staples
HOT STUFF Donna Summer
SOUTH IN MY SOUL Marla Cannon Goodman
IN THE SUN Blondie
MADE FOR THIS Leigh Nash & Stephen Wilson Jr.
CRUEL SUMMER Bananarama
YOUNG AND ANGRY Lori McKenna
VACATION The Go-Gos
CAR WHEELS ON A GRAVEL ROAD Lucinda Williams
BABY, BABY Amy Grant
SOLAR POWER Lorde
DANCING IN THE STREETS Martha Reeves & The Vandellas
GOLDEN HOUR Kacey Musgraves
TOP IT OFF
PAMELA TERRY 65, A LIFELONG SOUTHERNER, AUTHOR PAMELA TERRY LEARNED THE POWER OF STORYTELLING AT A VERY EARLY AGE. SHE LIVES IN SMYRNA, GEORGIA, WITH HER SONGWRITER HUSBAND, PAT, AND THEIR THREE DOGS, APPLE, ANDREW, AND GEORGE.
DO YOU REMEMBER THE FIRST RECORD YOU BOUGHT WITH YOUR OWN MONEY, THE FIRST RECORD, CASSETTE, OR CD? DO YOU STILL HAVE IT? I have a clear memory of buying The Beatles, Let It Be, and James Taylor’s, Sweet Baby James, on the same day, and I’m sure I still have them, though they’ve probably migrated out to my husband’s studio with all the rest of the LPs. He can’t believe that my first Beatles record was their last one, but there you go. When I was little we had a set of “Classics From Around the World” that served as the bulk of my musical education, everything from Mozart to polkas. I could sing you “Three Little Maids From School” from Gilbert and Sullivan but had no idea who Eleanor Rigby was. WHAT ARE YOUR GO-TO SONGS WHEN YOU GET IN THE CAR AND YOU'RE BY YOURSELF? ANY NEW SONGS YOU'RE LOVIN'? If I’m in the car, I’ll always turn up “Copperhead Road” by Steve Earle, “How I Got Over”, by Aretha Franklin, “Ship to Wreck” by Florence and the Machine, anything by Petula Clark, even “The Wellerman”, a Scottish sea shanty by The Longest Johns. I’m crazy about Imogen Heap, Kate Rusby, and Maura O’Connell, and I recently discovered Allison Russell, who’s amazing. I especially love her song, “The Runner”.
TOP IT OFF
PAMELA TERRY
FIRST FAV FOOD YOU DISCOVERED AS A KID THAT WASN’T SERVED AT YOUR HOUSE. I learned about snacks from my friends. I was an only child, and my mother successfully convinced me that carrots and cucumbers were actually a fabulous after school snack. So whenever I went home with friends after school and saw them eating microwave french fries or Doritos, I was stunned. DESCRIBE YOUR PERFECT NIGHT AT HOME. WHAT DO YOU EAT, DO, ETC. ON YOUR “WEEKEND” TYPE NIGHT, EVEN IF IT’S NOT OFFICIALLY A FRIDAY/SATURDAY DUE TO WORK. When I’m in the middle of writing a new book, which I am at the moment, I just want simplicity. My favorite dinner would be really good grilled salmon and really fresh green vegetables, followed by watching something witty on tv, like The Detectorists, or the Queen’s Gambit. Maybe a bit of knitting, some dancing in the kitchen, or reading through the latest British Country Living magazine, although that always makes me want to buy some sheep or a pig.
DESCRIBE A TIME YOU FELT WELCOMED IN SOMEONE’S HOME IN AN EXPECTED WAY OR HOW A FAMILY MEMBER (GRANDMOTHER/AUNT,E TC.) MADE YOU FEEL SPECIAL WHEN YOU CAME TO THEIR HOME. My great-aunt Susie lived in a tiny town in Georgia. She always wore dresses and pearls, had an entire garden devoted to blue hyacinths, and there was always a pound cake on a glass pedestal on her kitchen counter, baked every week for any visitor who happened to stop by, which is a testament both to her hospitality and popularity. Of course, I always thought she baked it just for me. AS KID/YOUNG WOMAN, WHAT DID YOU ASPIRE TO BE OTHER THAN WHAT YOU ARE KNOWN FOR? I wanted to be a spy or an equestrian, and if I could have found a way to combine the two, that would have been ideal.
Pamela’s recent novel, “The Sweet Taste of Muscadines”, was featured on Good Morning America, and has been described by reviewers as being “like a mashup of Fried Green Tomatoes and You Can't Go Home Again with a sprinkling of William Faulkner”.
IN STORES NOW. CLICK HERE.
