NCM Nov/Dec 2023 by The Times-Herald

traditions

HOLIDAY

Coweta Style

Plus:

FIBER ARTS:

still cool after all these years NOVEMBER | DECEMBER 2023 COMPLIMENTARY COPY

Winners BEST CHRISTMAS COOKIE CONTEST

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CONTENTS NOVEMBER-DECEMBER 2023

44 43

our 23

features

| A Dozen Ways to do a Coweta Christmas

Get quick info on this year’s must-do local events leading up to Christmas Day. By Jackie Kennedy and Beth Neely

| Holiday Traditions, Coweta-Style

Seven local families share their favorite Thanksgiving and/or Christmas traditions. By Jennifer London with photography by Sara Moore

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| Presenting Coweta’s Best Christmas

| Fiber Arts are Fine, Thank You It’s not your Grandma’s crochet and knitting anymore as local artists string a yarn of fine (fiber) art. By Frances Kidd

| Salute to Veterans Our salute to the nation’s finest is our annual way of observing Veterans Day. By Stacie Williams

| Turkey: The Lore, The Legend, The

Lunch

For the sixth year, we asked readers to share their favorite Christmas cookie recipe, and they didn’t let us down. By Jackie Kennedy

We talk turkey, from its history as not-thatbig-a-deal at the first Thanksgiving – to its iconic presentation as the table centerpiece now. By Frances Kidd

WWW.NEWNANCOWETAMAGAZINE.COM

THE HOLIDAY ISSUE

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LETTER FROM THE EDITOR

Here come the holidays

ack in September, several of our readers and advertisers asked us what the theme would be for our November-December issue. It’s typically the same around this time each year: It’s our Holiday Issue. The thing is, November and December are chock full of holidays. There are so many, in fact, we can never get to all of them. In this issue, we do our best to pay homage to Veterans Day, Thanksgiving and Christmas. Our annual Salute to Veterans starts on page 62. Thank you to all who remember their special veterans this time each year, and big thanks to those veterans for their service. One of Coweta’s own veterans, Jeffrey Ward, shares a bit of his military experience on page 90. With a nod to Thanksgiving, we talk turkey (and then some) as writer Frances Kidd shares what she’s discovered about the bearded bird known for being a favorite holiday dish. See “Turkey: The Lore, The Legend, The Lunch” on page 74. Writer Jennifer London and photographer Sara Moore team up for our main feature in an effort to spotlight favorite holiday traditions of Coweta families. A few focus on Thanksgiving and others on Christmas. From front yard football to Trinidad-inspired holiday dishes, they introduce you to local families and the cherished ways they celebrate this time of year, see page 27. In addition, we return to our annual Bake Your Best Christmas Cookie Contest with winners sharing their prize recipes, page 44, and we countdown to Christmas with a dozen things you can see and do to make your own holidays extra special, page 23. In our last issue, we presented Alan Jackson on the cover with a feature celebrating his 65th birthday by sharing 65 facts about the Newnan-born country music superstar. Along with learning a few things while putting that issue together, we learned after it hit the streets how beloved AJ is not only in his hometown but throughout the world. Literally. In the weeks that followed publication of our September-October issue, we heard from folks all across the United States and beyond. They praised our work to honor our hometown-boy-done-good, and they requested that we ship them that issue of NCM as soon as possible. To date, we’ve mailed magazines to Canada and the Netherlands and, in the U.S., to Colorado, California, Florida, Virginia, Delaware, Texas, Iowa, Illinois, Kansas, North Carolina, New Jersey, Maryland, Minnesota – and the list grows daily. What a joy to spread that love. And what a joy to celebrate the greatest love of all at Christmas. Wishing you the happiest of holidays,

Editor Jackie Kennedy introduces her first grandson, Kyson, born Sept. 28 and eagerly awaiting his first Christmas.

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Jackie Kennedy, Editor magazine@newnan.com

Lights sparkling on the downtown square. Concerts and carols. The aroma of freshly baked treats in the air. A warm cup of cocoa in your hands. The perfect gift found in a unique shop. A wave and heartfelt season’s greetings from a neighbor - or a stranger - passing by on the sidewalk. Raising a glass of good cheer with friends. ‘Tis the season to celebrate Christmas in Carrollton.

Christmas

SMALL PACKAGES EXHIBITION

CARROLLTON NUTCRACKER BALLET

CARR OLL C OU N T Y C OM M U N IT Y T HE AT R E :

November 2 December 14

November 17-19

December 1-3

A CHRISTMAS CAROL PUPPET SHOW

CHRISTMAS IN CARROLLTON CHORUS CONCERT

WIND ENSEMBLE CHRISTMAS CONCERT

CHRISTMAS WITH THE CARROLLTON JAZZ ORCHESTRA

HOW THE GRINCH STOLE CHRISTMAS AMP MOVIE

December 7-9

December 8-9

December 12

December 14

December 15

PA R A D E & M A R K E T December 2

LAST NIGHT OF BALLYHOO

F O R M O R E I N F O R M AT I O N V I S I T C A R R O L LT O N G A . C O M / E V E N T S

Roll Call

OUR CONTRIBUTORS

Susan Mayer Davis lives with husband Larry and rescue dog, Ginger. Now retired, she spends her time playing with her grandkids, baking bread, reading and writing pieces for Newnan-Coweta Magazine and The City Menus.

Jennifer London lives in Newnan with her daughter. The two use their travels as inspiration for stories they create with Jennifer writing and her daughter illustrating. Jennifer believes that everyone has a story to tell, and she loves being a freelance writer and meeting new people.

Frances Kidd is a Newnan native who spent most of her adult years working as a nonprofit and marketing consultant. Although she’s an avid traveler, she never lost her Southern accent. If she’s not in Georgia, you can find her out in the country in Italy.

Gail McGlothin is a nonprofit consultant and grant writer. When she’s not searching for starfish on the Oregon coast, kayaking, reading or playing board games with her grandchildren, She helps voters get government-issued picture IDs.

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The Rev. April McGlothin-Eller is the director of Church and Community Engagement at Wellroot Family Services, a ministry of the United Methodist Church. In her free time, she fancies herself a musician, artist and photographer.

Beth Neely, along with her husband Clay, is co-publisher of The Newnan Times-Herald and Newnan-Coweta Magazine. Along with raising a teenage son and tween-age daughter, she tends to the family’s three cats, two dogs, two snakes and a curly haired tarantula. She prefers being outdoors and scampers off into the woods any chance she gets.

Sara Moore’s warm and welcoming nature influences her photography by putting her subjects at ease. She enjoys living the quiet country life while residing in Newnan with her husband, horses, dogs, chickens and ducks.

Have a story idea?

Share your ideas with us by writing to magazine@newnan.com.

Our Readers Write: Response to our Music Issue: We heard from tons of readers – at home and across the nation – who commented on our Music Issue (SeptemberOctober 2023) featuring Alan Jackson. Some just wanted to say thanks. Dozens requested information on how to purchase a copy of the issue that celebrated the Newnanborn country music superstar on his 65th birthday. "I recently had the opportunity to receive your magazine celebrating Alan Jackson’s 65th. Fact 16 shows a picture of Alan in the Fourth of July parade on the square. In the background is a lady with sunglasses and a young boy waving right above Alan’s knee. It happens to be me and my son! Great magazine and story." – Liz Bowen

"Love this tribute to this awesome man, singer, songwriter. My absolute favorite. Would love to have a copy of this." – Doris Fry "Beautifully said. What a wonderful tribute to Alan Jackson." – Lucinda Baker

And a local musician featured in the same issue was happy to be a part of it. "This issue was a great one! I really enjoyed reading the whole thing. And I am super thrilled to have our band as part of it. I thought Jenny (Enderlin) did such a great job on the interview." – Kris Youmans

"I love the last issue featuring Alan Jackson. I love them all. Great job! Keep up the good work. The magazines are a joy to have. I love to look back at the old editions. Thanks again," – Judy Gresham "Hello, I was wondering how I can get the issue with Alan Jackson. I am in Colorado and have been a fan since the early '90s. Can I just buy this issue? Let me know. I would love to have this for my collection. Yee Haw!!" – Rhonda Wheat "How can I order just the magazine of Alan Jackson’s 65 years? I live in Pennsylvania but have been a giant Alan Jackson fan since he used to play in the little honky-tonks!" – Diane Ostrom

Blue Cole's column, "Simply the Best: A Tribute to Alan Jackson," hit just the right chord in the Music Issue. "Loved this article! He’s a true hometown boy who never forgot where he came from – made his family so proud and loved by millions of fans. Praying he handles this health issue well. Prayers," – Deane Olson

Let Us Hear From You... Send thoughts, ideas and suggestions to magazine@newnan.com. NOVEMBER/DECEMBER 2023 | 15

BEHIND THE SHOT

An Elf in the Office

HO LIDAY

traditions Coweta Sty le

Written by BETH NEELY Photographed by SANDY HISER

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Plus:

FIB ER ART S:

still cool afte r all thes e year s NOVEMBER | DECEM BER 2023 COMPLIMENTARY COPY

Winners BES T CHR ISTM AS COO KIE CON TES T

T H E H O L I DAY ISSUE

a Benson

ABOVE We typically create two or three cover options for each edition, like this Holiday Issue contender.

Photo by Mish

here’s something about the holidays that brings out the kid in us – including the mischievous parts. Maybe it’s the holiday stress that makes us goofy or the sentimentality of the season that drives us a little silly, but around here (and maybe in your house, too), we try to have a little bit of fun when it comes to the holiday season. Here at the office, we have a Secret Santa gift exchange that’s been known to get a little wacky. We also have a stuffed elf that seems to show up crammed in the unlikeliest of places, giving us all a bit of pause as we move around our day-to-day work. It’s these little traditions that keep our moods up when deadlines from every direction bear down on us. So, when trying to decide on this year’s holiday cover, it seemed like a natural fit to have a little bit of mischievous fun. And I knew exactly who to cast as our cover model. If you don’t know Joe Arnotti, look out. At 6-feet, 5-inches, he’s not exactly “elfin.” And his personality is even larger. Combine that with a great sense of humor, and you'll see how our efforts to capture the family holiday tradition of "Elf on the Shelf" resulted in a ton of fun for the magazine staff. Joe was born for the spotlight. He’s a regular at the Newnan Theatre Company (NTC) and co-founder of Arnotti-Stephens, a live event entertainment company he runs with his husband, Taj Stephens. Joe just finished directing the choreography for NTC’s “Little Shop of Horrors,” and he

ver iday Issue co ade our Hol him are, ith w rs to Joe the Elf m ea cr a joy. Cover Sandy ot d ho an os ly ot ee ph udt, Beth N St a ny So , from left Hiser.

RIGHT Final cover photo: a charming choice for NCM's 2023 Holiday Issue.

has more than 20 years of experience as a professional dancer, choreographer, singer and entertainer. He was an absolute joy to work with, and I think that shows in every photo. NCM

Joe embraces his role opposite our mischievous elf shelf. escaped from the

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BOOK REVIEW

‘The River We Remember’ Reviewed by GLENDA HARRIS

eleased in September, “The River We Remember” is the third stand-alone novel by William Kent Krueger. Set in Jewel, Minn. in 1958, the story centers around a murder in a small town on the Alabaster River. A powerful but generally despised resident of Jewel has been murdered and his body found floating in the Alabaster. Immediately, rumors and accusations begin to circulate. Sheriff Brody Dern, a war hero who struggles with disturbing memories, is in charge of the investigation. As a dark shroud descends on the town, the sheriff is determined to do his job and make sure there is no further violence. With a lot going on – complex character relationships, long-held secrets, a murder case to be solved – it’s not

Read a good book lately?

all dark. There is also romance, great love and honor in this briskly-paced story. Readers will be transported to a different time and place while mentally making a note to read every book by this master storyteller. This book is highly recommended for both men and women as an introspective and compelling action-filled literary fiction novel. Krueger’s first two novels, “Ordinary Grace,” winner of the Edgar Award for Best Novel, and “This Tender Land” are destined to become classics of literary fiction. Of note, this author also has written a 20-book mystery series.

“The River We Remember” by William Kent Krueger; 421 pages; published in 2023 by Atria Books. ★★★★★

Share your favorite new read with Newnan-Coweta Magazine by writing a book review for possible publication in an upcoming issue. Keep your review at 200-300 words and please include the author’s name, page count and date of publication. Send your review with your contact information to magazine@newnan.com or mail to Newnan-Coweta Magazine, 16 Jefferson St., Newnan, GA 30263.

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WE CATER

GETTING FRANK WITH FAITH/FAITH FARRELL

Santa Lucia and The Light Within

mall towns hold secret gems. When I was in 10th grade, my family moved to Lindström, Minn., dubbed “America’s Little Sweden.” This town boasted the only public high school in America that offered Swedish classes. Fru Fosdick (Fru translates to Mrs. in Swedish) taught these classes and she was one of our town’s gems. She was a single mom who taught more than forming sentences and conjugating verbs; she opened our minds by exploring different cultural traditions. She was sassy and smart – a beacon of light ahead of her time. It was an honor to hail from this hamlet whose water tower is a giant Swedish tea pot, a town where Swedish flags dot the streets yellow and blue. During the summer, the Swedish festival (Karl Oskar Days) showcased a golden snuff box scavenger hunt and a lutefisk toss. Lutefisk is a white fish that has been cured in a vat of lye; imagine eating jellyfish with butter. Obviously, it’s an acquired taste. December in Minnesota is bitterly cold and depressingly dark. This is the month that the Swedish holiday, Santa Lucia, is celebrated – the day when Lucia brings her light to the darkness of the day. A Lucia is chosen and a procession of Lucia attendants, Star Boys and the Gingerbread Lady follow suit. Lucia wears a white robe and red sash along with a green wreath of lit candles on her head. In high school, when we learned the International Club was to participate, I eagerly offered to play the role of the Gingerbread Lady. For my costume, I hand-sewed patches on a thrift store skirt. For two years I embraced my trollesque costume while delivering Swedish gingerbread to the crowd. In my senior year, I discovered that all seniors in Faith Farrell and Fru Fosick celebrate Fru’s 100th birthday. International Club were to be included on the ballot for the honor of playing Lucia. I begged Fru Fosdick to remove my name from the ballot. I wasn’t “Lucia material.” I was just gingerbread. Uff da, I wasn’t even Scandinavian! In a Stephen King’s “Carrie” twist, I somehow was crowned Lucia when all I yearned for was my hobo skirt and basket of gingerbread. The other girls had solid Swedish surnames like Elmquist and Swenson. I was an imposter posing as the Scandinavian saint of light. The night before the celebration, Fru Fosdick reminded me to wash my hair – another clue that I wasn’t the right person for the job. I dreaded a town scandal would escalate. To add to the horror, I had to sing. I’m as tone deaf as a chainsaw. The morning arrived and, with clean hair, I begrudgingly led the procession while silently mouthing the words to the songs. I kept managing to blow out my candle which meant the Star Boys had to keep relighting it. I was an anxious, sweaty mess, enviously looking at the Gingerbread Lady and longing for her comfortable shoes. To be frank, I don’t remember much afterwards. There was more singing while the crowd enjoyed Lucia buns, gingerbread and Swedish Minnesota made yet coffee. A Scandinavian scandal had somehow been averted. Newnan Strong, Faith This past summer I visited Fru Fosick for her 100th birthday. The Swedish I had Farrell is involved forgotten sprang forth, and we conversed in a language from a place I’ve yet to visit. with Newnan Theatre I had shocking news to share with Fru Fosdick. My DNA test revealed I was Company and 1.9% Scandinavian, allowing me to finally not feel like a fake and granting me Backstreet Arts. Her artwork can be viewed at permission to forgive my previous doubt that the light indeed belongs to all of faithfarrellart.com. us, Swedish or not. Gud Jul! NCM

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COWETA FEATURE

EN WAY Z O D S A

IN COWETA Saturday, November 11

COWETA CHRISTMAS Coweta County Fairgrounds Conference Center 275 Pine Road, Newnan • 10:30 a.m. - 4:30 p.m.

The 24th annual Alpha Delta Kappa Coweta Christmas offers fun for all ages with vendors on-hand selling handmade items that make great Christmas gifts. Bring the kids to take their photos with Santa and enjoy music provided by local school choir groups. Visit happeningnext.com/event/coweta-christmas-eid3a0aknbg2m.

Tuesday, November 28

Saturday, December 2

THE OTHER NIGHT SCHOOL:

MARKET DAY

CHARLES DICKENS, OUR CHRISTMAS GHOST University of West Georgia 80 Jackson Street, Newnan • 6 - 7:30 p.m. The event starts with a reception at 6 followed at 6:30 with a talk by English professor Margaret Mitchell who explores how Victorian novelist Charles Dickens’s classic story shape (and haunt!) the way we celebrate Christmas today. Free. See westga.edu/news/academics/ arts-culture-scientific-inquiry/other-night-school-fall23.

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Courthouse Square, downtown Newnan 10 a.m. - 2 p.m. The year’s last Market Day on the Square is sure to be stocked with great items for holiday giving, including homemade crafts, artworks and food items. Visit mainstreetnewnan.com for more.

COWETA FEATURE

Saturday, December 2

LIGHT UP SENOIA Main Street/Travis Street, Senoia 4 p.m. until

The annual holiday celebration features pre-parade entertainment and family events at the Farmers Market on Travis Street before the parade starts at 6 p.m. with choirs, dancers, bands and Santa! Come see Santa light the City of Senoia Christmas tree, and then continue the fun with more events at the Farmer’s Market. For more, visit enjoysenoia. com/events/light-up-senoia-2023.

Sunday, December 3

3 REDNECK TENORS Nixon Centre for the Arts • 1523 Lower Fayetteville Road, Newnan • 3 p.m.

UNSILENT NIGHT

December 7-10 and 14-17

MIRACLE ON 34TH STREET

Newnan Theatre Company • 24 First Avenue, Newnan 8 p.m. - Dec. 7-9 and 14-16 • 3 p.m. - Dec. 10 and 17 See what happens when Kris Kringle, an old man in a retirement home, gets a job working as Santa for Macy’s and unleashes waves of goodwill with Macy’s customers and the commercial world of New York City by referring parents to other stores to find exactly the toy their child wants. For more, visit newnantheatre.org.

Greenville Street Park, Newnan 7 - 8:20 p.m.

Hosted by Dale Lyles, Newnan Cultural Arts Commission and Backstreet Arts, the county’s new holiday tradition features a community “ramble,” accompanied by overlapping sound tracks of bells and angelic choirs, composed by Phil Kline, and ramblers carrying lanterns as they walk through a world of holiday lights and sounds. At 7:30, the group begins to meander from the park to Court Square and at 8 p.m., the group makes their way back to the park. Bring your own festive lantern, or make on at Backstreet Arts on Nov. 10, Nov. 17 or Dec. 1 at free workshops from 5 to 8 p.m. For more info, visit lichtenbergianism.com/ unsilent-night-newnan.

Great music and comedy combine as the 3 Redneck Tenors bring their Christmas Spec-Tac-Yule-Ar show to town. The three classically trained artists present something like the Blue Collar Comedy Tour goes to Carnegie Hall with downhome laughs and big city music. The group was a finalist on “America’s Got Talent” and have been touring since 2006. For more, visit thenixoncentre. net/upcomingevents.

Saturday, December 2

Saturday, December 9

CRUISIN’ TO CHRISTMAS Ashley Park 354 Newnan Crossing Bypass, Newnan 12 noon - 5 p.m. Cruise the classic car show and drop off a toy (or two or more) at the toy drive where Santa will be onsite to greet visitors and show appreciation for the gift of toys to provide Christmas presents for local children in need. Support Bridging the Gap by bringing an unwrapped toy for a boy or girl. For more information, visit ashleyparknewnan.com/ event/cruisin-to-christmastoy-drive-classic-car-show/.

NOVEMBER/DECEMBER 2023 | 23

COWETA FEATURE

Saturday, December 9

Sunday, December 10

NEWNAN CHRISTMAS PARADE

SENOIA CANDLELIGHT TOUR OF HOMES

Downtown Newnan • 6 p.m.

Senoia • 4 - 7 p.m.

The City of Newnan’s annual Christmas Parade is based on this year’s theme: “Christmas at the North Pole.” Join the fun as Christmas in Coweta officially kicks off this evening. Visit newnanga.gov/201/3414/ Community-Runs-and-Parades.

This self-guided tour provides access to some of the most beautiful homes in downtown Senoia, all charmingly decorated for the Christmas season. Featured homes will be announced closer to the event. For info, email tourofhomes@ enjoysenoia.com.

Tuesday, December 12

A JONI MITCHELL CHRISTMAS

Monday, Dec. 18 - Friday, Dec. 22

GINGERBREAD MAN ON THE LOOSE AT CHRISTMAS

Nixon Centre for the Arts • 1523 Lower Fayetteville Road, Newnan • 7 p.m.

Grantville Branch Library 100 Park Drive, Grantville • 1:30 - 2:30 p.m.

The Nixon Centre brings the music of the holidays, Joni Mitchell-style, to Newnan with Lauren Fox singing Mitchell’s most beloved hits before pivoting to Christmas songs covered in folk-style by some of Joni’s closest friends, collaborators and famous musical fans. For more, visit thenixoncentre.net/upcomingevents.

Get ready for holiday fun by searching high and low for the mischievous Gingerbread Man through a winter wonderland at the library. Kids will make a different Christmas cookie each day. Will you be the one to catch him on this sweet adventure? For more, see allevents.in/grantville/ gingerbread-man-on-the-loose-at-christmas.

470-414-1403 7 E Broad St., Newnan, GA thegrovenewnan@gmail.com thegrovenewnan

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Exceptional Veterinary Care A Team Who Roots for You! 770-400-0146 815 Weldon Road Palmetto, Georgia 30268 sweetwatervet.com Follow us on social media:

y e l s a e Ron W

Ron Weasley is a 7-month-old male neutered orange tabby kitten who came to SweetWater Veterinary Hospital for signs of vomiting, decreased energy, and crying out in pain. He was quiet on exam and was mildly dehydrated. His abdomen was also tense. There was no history of diet change, but the environment had changed recently with Christmas decorations being put up in the house. Ron Weasley was a playful kitten who had many toys at home, but owners had not seen him eating any part of his toys. We were still suspicious that Ron Weasley may have eaten something he wasn’t supposed to so x-rays and lab work were recommended. The lab work was normal. The x-rays showed a metallic bell present in the small intestinal tract, with thickening of the intestine around the bell. We had concerns that the bell may be causing a blockage. Fluids were given to help re-hydrate Ron Weasley and then referral to an emergency facility was recommended for possible surgery. The owners decided to keep an eye on Ron for another day in the hopes that he would pass the bell on his own. Pain medication and anti-nausea medication were sent home to help manage Ron’s comfort. Ron presented back to SweetWater the next day and the bell had moved slightly further down the digestive tract based on x-rays. He was still eating normally, and no vomiting was seen. After 48 hours, Ron Weasley presented again for more x-rays and fortunately the bell was no longer seen! We were so happy to report that Ron Weasley was able to pass the bell naturally on his own! Foreign body consumption is extremely common in dogs and cats, especially those less than 1 year old. Radiographs (x-rays) are a helpful diagnostic tool to look for foreign material or an “obstructive pattern,” meaning the object has caused a blockage, and lab work tests for metabolic disturbances or signs of infection and inflammation. Sometimes, ultrasound or advanced imaging is needed for better assessment. However, when the object is made of metal it “lights up” very obviously on the film. We were fortunate to find Ron Weasley’s issue easily and even more lucky that he was finally able to pass it on his own! Ron continued to do well after passing the bell, with no signs of bleeding, diarrhea, or vomiting. He continues to be a bright and mischievous cat to this day!

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Celebrate, e!

t a r b e l Ce

COWETANS CELEBRATE THE HOLIDAYS WITH FAMILY TRADITIONS Written by JENNIFER LONDON | Photographed by SARA MOORE

s a melting pot of community and culture, Coweta County serves as home to an ever increasing variety of ways to celebrate the upcoming holidays. Whether it’s Thanksgiving or Christmas, families here hold fast to old traditions – and don’t hesitate to give new ones a try. This holiday season, we visit seven Coweta families to see how they’ll be spending the holidays with their loved ones.

ABOVE Joe Arnotti, our cover guy, considers the ultramischievous Elf on the Shelf not only a favorite holiday tradition – but a kindred spirit.

NOVEMBER/DECEMBER 2023 | 27

FAVORITE FAMILY HOLIDAY TR ADITIONS

The Tucker Family SANTA ON THE SQUARE

The Tucker family waits for Santa at Heirloom Bakeshop while enjoying a cup of hot chocolate. From left are Jesse, Katie, Molly and Corey Tucker.

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he Tucker family – consisting of Katie, husband Jesse, and their two children Molly and Corey – has been the first in line to see Santa on the Square in Newnan for almost 20 years. “My nephew is going to be 20 this year, and we started when he turned one,” says Katie, Coweta County-born and raised. Initially, the group consisted of Katie and her sister and a few friends. Now their family and friends have expanded to around 20 people. “Pretty much every year we’ve been first,” she says with a laugh. “I don’t want to give away what time we get there. We are early to life. We are early to everything.” Daughter Molly says she enjoys going because she gets to spend time with her family while walking to Heirloom Donuts and getting hot chocolate while they wait. Her little brother Corey comes ready to give Santa his wishlist.

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Corey and M olly Tucker vi sit Santa at N Cour thouse ewnan’s Square, an an nual tradition family has en their joyed for year s.

Christmas Corey Tucker has his t to Santa. sen wish list ready to pre

Photo cour tes

y of Christy Gr ote

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In recent years, downtown activities have been added to keep kids busy while they wait for Santa. Along with carnival games, actual reindeer make an appearance in a corral for children to see and photograph. Santa’s grand entrance is on a fire engine, circling the square and parking by the downtown Christmas tree, where a countdown leads to the tree lighting. Children can give their written letters to Santa (if they prefer that to speaking directly to the jolly elf) and have their photo taken with Santa, who always hands out candy canes. “It’s just a good small-town feel,” says Katie. “It’s so peaceful and fun.”

“It’s just a good small-town feel. It’s so peaceful and fun.” – Katie Tucker NOVEMBER/DECEMBER 2023 | 29

FAVORITE FAMILY HOLIDAY TR ADITIONS

The Bailey Family

CHRISTMAS LIGHTS & HOLIDAY JAMMIES

Wearing matching Christmas pajamas is a favorite holiday tradition of the Bailey family, shown from left, grandparents Ruth and JR Vermeer, Renee Bailey, and her children, Zack Bailey and Cierra Burgess.

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enee Bailey and her children Cierra, 21 and Zach, 18 moved from Colorado to Newnan in 2014.

“Since we moved to Georgia, it’s always just kind of been our immediate family on Christmas Eve,” says Renee. “Since my parents moved here four years ago, we have included them in our tradition because we’re the only family they have out here.” Her daughter is a newlywed and her husband will also be getting matching jammies this Christmas. Renee says their holiday traditions began with the birth of her children to make the season extra-special. “We celebrate Christmas on Christmas Day, but our tradition starts on Christmas Eve,” she says. “We always go to Christmas Eve service at the church and after the service we come home and open gifts of new Christmas pajamas. They’re all matching Christmas pajamas.”

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Each year, Re

nee gives he

r children, Za

ck and Cierra

, a new Chris

Each child has a box packed with . ornaments from Christmases past

“The ornament for the year is something significant that has happened in their life.”

tmas ornamen

After donning their new jammies, the family makes hot cocoa and grabs baked cookies. “Then we pile up in the car, put on some Christmas music, and drive around to look at Christmas lights,” says Renee. “We come home, start a fire in the fireplace, and we always watch some kind of Christmas movie.” “Elf” is one of their favorites. Another special tradition carried on since her children were born is buying them a keepsake ornament each year. “The ornament for the year is something significant that has happened in their life,” says Renee. “It represents something in their life so that they can look back on it and remember.”

– Renee Bailey

NOVEMBER/DECEMBER 2023 | 31

FAVORITE FAMILY HOLIDAY TR ADITIONS

The McSpadden Family 20 YEARS OF CINNAMON AMISH FRIENDSHIP BREAD

The McSpadden family looks forward to Christmas, from left, Genny, Angie, Joey with Peachy the cat, and Cole.

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“

ut of all the holidays, Christmas was the one my mom made the most special,” says Angie Readd-McSpadden. The Newnan native and her husband Cole moved to North Carolina after college and eventually moved back to Newnan in 2010. They live here with their son Joey and daughter Genny. A favorite of their holiday traditions is preparing Cinnamon Amish Friendship Bread to share with family and friends. “I used to bake it when I was in high school,” says Angie. “When I got back home to Newnan, Mom had a starter of friendship bread at the house. I’ve kept the tradition alive since then… I keep a bunch in the freezer on reserve so if I ever need to, I can pull it out and make bread, like when somebody’s moved into the neighborhood or I need to get a thank you out to someone.” To make the bread, Angie and her children mix ingredients in a plastic or glass bowl and use a wooden spoon to hand mix the dough. Angie recalls times past when dough was saved in plastic containers; if the lid wasn’t

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Genny and Jo ey help their mom, Angie, bread, a fam make cinnam ily tradition pa on ssed down th rough genera tions.

Angie displays a fresh

loaf of baked bread.

burped when applied, it eventually popped off the container. “But with the invention of Ziploc bags, the process of manually stirring the bread is gone, since it is easier to just mush the bag,” she says. “The bags can be dated and frozen more conveniently.” Like their mom before them, Joey and Genny know the smell of the house to be cinnamon at Christmastime. The family bakes plenty of friendship bread each year and gives loaves away as Christmas gifts. “The gift is the love that goes into the bread,” says Angie. “It’s all of our love and energy going into every loaf of bread.”

“The gift is the love that goes into the bread.” – Angie McSpadden

NOVEMBER/DECEMBER 2023 | 33

FAVORITE FAMILY HOLIDAY TR ADITIONS

The Dotson Family

WAITING FOR THE THANKSGIVING FEAST

Grant and Aida Dotson, along with their daughter Klea, look forward to Thanksgiving.

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avy Veteran Grant Dotson and Army Veteran Aida, along with daughter Klea, have lived in Newnan for the last five years. Preparing the Thanksgiving meal has been their family tradition since they married in 2012. Wife Aida explains: “I came to America [from Albania] in 2012 to join the American Army. That was my first time being exposed to holidays. I think his was a hidden skill until he learned that his wife didn’t know how to cook, when he couldn’t eat his wife’s meals.“ Grant does the cooking and the prep work solo. “I like to do all the grocery shopping because I know the brands I like to get,” he says. “It’s just kind of Grandma’s traditions, growing up in the South, growing up in the Ozarks of Northwest Arkansas.” Aida says he chases everyone out of the kitchen. She does offer to help, saying, “Do you need help? Nope! Ok, I’m out, bye! I’ll be here at 3 o’clock.” While hubby is cooking, the rest of the family patiently – or not so patiently – must wait. “Another rule is that he starves us to death,” says Aida with a laugh. “We are not allowed to have snacks. A drink is fine, but we are not allowed to go to the

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Grant Dot son prepares an Albanian insp Zucchini Boat ired Dish for Than ksgiving.

has a hard time Try as he might, Grant kitchen! the of t keeping Aida ou

fridge, get snacks, or eat anything until 3 o’clock.” Her husband stresses: “Breakfast is from 7:15 to 7:30, that’s all you get and you can’t eat until 3.” Along with traditional turkey, dressing, casseroles and homemade apple pies, he incorporates variety to the menu, like sweet and spicy deviled eggs. To honor Aida’s Albanian heritage, they always have feta cheese and roasted red peppers. Grant’s in-laws are always excited to join them for the meal. But as for cranberries? Grant says, “I don’t even buy them.”

“Breakfast is from 7:15 to 7:30, that’s all you get and you can’t eat until 3.” – Grant Dotson

NOVEMBER/DECEMBER 2023 | 35

FAVORITE FAMILY HOLIDAY TR ADITIONS

The Baker Family

COOKING THE TRINI WAY

The Baker family enjoys traditional dishes from Trinidad with family each Christmas. Family members are, from left, back: Alan and Kathy Baker, Olivia Harding, Kyla King and Illiana Aching. Front: Sydney Aching and Satiana Aching with Barrett, the dog.

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athy Baker moved from Atlanta to Newnan in 2010 to be with Alan, a combat veteran of 32 years. They had met and fell in love when she was a reservist. Says Alan of wife Kathy: “Let’s put it this way, she’s like the air you breathe. You can’t do without it, and I can’t do without her.” Since October 2022, the lovebirds have owned and operated Baker Bag Company in downtown Newnan while also managing a busy family of 11. “I’m from the Caribbean, from Trinidad, so I have a very diverse background,” says Kathy. “I cook what we call Trini food. So for Christmas, yes, I do have a turkey, but I cook it the Caribbean way.” She makes a special potato salad in the Caribbean style with chunky potatoes, hard boiled eggs, corn, plantains and sweet and savory spices. She also enjoys making Venezuelan pasteles, jasmine rice and pulao with brown rice, pigeon peas, coconut milk and meat. Traditionally, rum cake is featured for dessert.

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Alan and Kath y Baker enjoy their traditiona ginger beer an l Trinidad Ch d sorrel as Ba ristmas cock rrett, the fam . tail of ily dog, keep s watch.

“So for Christmas, yes, I do have a turkey, but I cook it the Caribbean way.” – Kathy Baker

They serve ginger beer and sorrel (hibiscus flower) drinks. Trinidad’s own Angostura bitters are added to fresh lime juice for a refreshing and “good for you” drink, according to Kathy. The Bakers open up their home to friends and family for the holidays. “During that time it’s very touchy for folks who don’t have their families still here with them, so we reach out and say, hey, come and be a part of ours,” says Alan. “We seem to do that quite a bit. We should be good stewards to other people.” NOVEMBER/DECEMBER 2023 | 37

FAVORITE FAMILY HOLIDAY TR ADITIONS

The Duvelsaint Family SHARING WITH NEIGHBORS

Pierre and AnneMarie Duvelsaint share Thanksgiving with their children, from left, Pierre Jr., Anneliese and Natalie.

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ierre and AnneMarie Duvelsaint moved from Orlando, Fla., to Newnan in 2021. They have three children, Natalie, 10, Pierre Jr., 9, and Anneliese, 7. Neighbors Thanksgiving in their cul-de-sac is their newest tradition. “Food brings everybody together,” says Pierre, executive chef for Levy Restaurants at the Amway Center and Camping World Stadium in Atlanta. He and AnneMarie cherish the connectedness with neighbors they consider friends, and Pierre has always loved throwing a party. Their first year in the neighborhood, next door neighbors Jon and Leann Adcock had no Thanksgiving plans, so the Duvelsaints invited them over. “That’s how it started – with one,” says Pierre. “It kind of sparked a thing that I love these past two years.”

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Photos courtesy of Lea

nn Adcock

COWETA UPCLOSE

ter, works with family vel saint, front and cen Atlanta chef Pierre Du liance en route to app hen ues with a kitc and friends to solve iss dinner. ser ving Thanksgiving

Food with a H aitian flair is se rved at the D including stew uvel saint gath ed chicken, pi erings with di ckled cabbag shes e, fried planta ins and lots of seafood.

“Food brings everybody together.” – Pierre Duvelsaint AnneMarie adds: “Now everybody’s like, alright, Annie and PJ’s for Thanksgiving. We’re ready for it!” “I’m Haitian, and it’s my favorite cuisine ever, so any chance I get to kind of show that off, I try to make one, two, three dishes that people can try outside of the norm,” says Duvelsaint. “We do all the traditionals.” He sets up a large grazing table of appetizers, seafood and more, with dinner being served by 6:30. “My favorite meal ever is black mushroom rice,” says the chef. “The mushroom itself is only grown in Haiti in the mountains.” He prepares Haitian stewed chicken, pickled cabbage, fried plantains, stewed and fried fish, stew made with eggplant, okra, oxtails and crab. For dessert, son Pierre makes the banana pudding with dad’s help while the coffee bar is set up with Bailey’s, Kahlúa and Espresso. “Consider what you could do a little differently this year to spice it up a little bit,” the older Pierre encourages. NOVEMBER/DECEMBER 2023 | 39

FAVORITE FAMILY HOLIDAY TR ADITIONS

The Wisely Family

CHRISTMAS EVE SERVICE, MUSIC & FOOTBALL

The Wisely/Martin/ Dodd family includes, from left, seated: Malachi Wisely and Candi Martin, holding Rip Wisely. Standing: Sammy Jo Wisely, Lindsey and Mike Wisely, Gary Martin, Gina Dodds, Levi and Colton Dodds.

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indsey and Mike Wisely moved in 2018 from Decatur to Newnan where they live with their children Sammy Jo, 9; Malachi, 6; and Rip, 1. Lindsey’s parents, Candi and Gary Martin, live with them.

Each holiday season, Grandma Candi chooses a day to make Christmas cookies with the grandkids. And decorating the house for the holidays takes at least a week, according to Lindsey, who says the Wisely and Martin men are in charge of hanging lights and displays. Last Christmas, the family’s classic farmhouse home was featured in the Newnan Tour of Homes. “We have always done Christmases very big,” says Candi. “I would say, though, that at the center of our Christmases has been music.” Their family is a musical family, according to Lindsey.

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COWETA UPCLOSE

Photo courtesy of Chr

isty Grote

Family mem

hi Wisely prepare Sammy Jo and Malac s and reindeer food on kie Santa’s plate of coo Christmas Eve.

“We have always done Christmases very big.” – Candi Martin

bers play a ga

me of footba

ll in the yard.

“We all sing,” she says. “Every year, somebody’s leading a Christmas concert somewhere or organizing a Christmas concert.” Grandma described another tradition: “We always attend a Christmas Eve service and afterwards, we have soup.” Their Christmas usually brings together about 30 family members with Grandma hanging stockings for each. She has room to do that with the four decorated fireplaces in their home. The family picks a day to dive into the stockings together. Christmas morning, they make an egg casserole and, later, all of the kids go outside to play baseball, basketball, football or pickleball. The outdoors play takes place in their yard or at a nearby park. Along with football, cookies and stuffed stockings, Lindsey says her family remembers the deeper side of the holidays as well. “I wouldn’t celebrate Christmas without the understanding and the significance of the birth of Jesus Christ and what that represents – hope for humanity,” she says. NCM

NOVEMBER/DECEMBER 2023 | 41

Happy Holidays from

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II N TERN A LL M E D II C I N EE IN N TT EE R RN NA AL M M EE D D IC C II N NE IM N O I N T E RV NA AC LC EA DTTIIIC IN NSS E V A C C I N A O N VA C C I N AT I O N S N U TT R ITION CC OCU ET LI O I NNG VA IN N SA S N NU U TR R II TT II O ON N C CO OU UN N SS EE LL II N NG G A L US N U SR N U T RG I TEEIN OEENR CO EGLEEI R NY G G G EN N ER RA A LL SS U UR RG G ER RY Y PP R II V E A L TT GEEEV NEEEN RTTA L EES H U R G E RH Y R V N V H E A L H P R E V E N T I V E H E A LT H PU P R E V EA NCTU IV EN HCETTAU LRT EE H A AC CU U PP U UN NC C TU UR RE C O L D L A S E R & M A G N A W A V E A CA UPN U N CW T UV RE C CO O LL D D LL A ASS EE R R & & M M AG G NA A WA A V EE C O L D L A S E R & M A G N A WAV E

Where Happily Ever After Begins….

t Goofiest Pe

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Make your pet a local celebrity:

Enter our Pet Photo Contest

14 North Court Square, Newnan, GA 30263 770-253-2720

oes your mutt mug for the camera? Is your cat a diva? Maybe you have a pet squirrel that’s nuts for you. Pet owners are invited to share pictures of their devoted pals in Newnan-Coweta Magazine’s Pet Photo Contest. Categories include: • Most Boopable Nose • Best Ears • Goofiest Pet • Most Unique Pet • Best Dressed Pet To enter, simply email your high-resolution, original pet photograph to magazine@newnan.com. Be sure to state which category you’re entering, your name and contact information, and your pet’s name, breed and any other pertinent details. We will accept entries during the month of December, so send your photos from Dec. 1 through Dec. 31, 2023 for your chance to win our 2024 Pet Photo Contest. Winners will be announced in our March-April 2024 issue, and each first place winner will receive a goodie bag stuffed with pet products and prizes from our local business sponsors. So, dress Fifi in her favorite tutu, brush your Bassett’s ears, or put your parrot on a pedestal – and get to snapping. Then send us your best shot! NCM NOVEMBER/DECEMBER 2023 | 43

COWETA FEATURE

NCM HOLDS ITS 6TH ANNUAL

Bake Your Best

hristmas CCookie Contest Written by JACKIE KENNEDY Photographed by SANDY HISER AND JACKIE KENNEDY

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COWETA FEATURE

Thank You!

oweta’s best bakers came out in full force in September to compete in Newnan-Coweta Magazine’s sixth annual Bake Your Best Christmas Cookie Contest. Judges taste-tested cookies entered in three categories – Traditional, Decorated and Cookies by Kids – and selected a Grand Prize winner among the three first place winners. Taking home that Grand Prize, and beating out all the adults, was 10-year-old Quinn Bellamy whose Chocolate Crinkle Cookies wowed the judges with their taste, texture and appearance. The aspiring young baker won first place in the Cookie by Kids category last year with her Spanish Bread Cookies and was featured with Mrs. Santa Claus on the cover of Newnan-Coweta Magazine’s NovemberDecember 2022 Holiday Issue. Judging this year’s batch of Best Cookie contenders were three winners of the 2023 Best of Coweta Readers’ Choice Awards: Abigail Alvarez, representing Pathways Center, Best Mental Health Services; Lorraine Beckman of Rockin’ B Antiques, Best Antique/Vintage Store; and Kayla Duffey of Kayla Duffey Photography, Best Local Photographer. Best Cookie winners earned prize baskets stuffed with goodies donated by local businesses. We wish a Merry Christmas to all of our cookie contest participants and give a thankful holiday shoutout to our business sponsors.

• • • • •

Baker Bag Company, Newnan Balanced Family Wellness, Newnan Blue Moon, Newnan Branch & Vine, Newnan Ace Beer Growlers & Cow Eata Meat Company, Newnan • Aldrich Home Decor & Design, Senoia • Arthur Murphey Florist, Newnan • David Boyd Jr. Gallery-Studio, Newnan • Ellie Mack, Newnan • Finley’s Boutique, Newnan • Frankly My Dear, Senoia • Garlic Thai Cuisine and Sushi Bar, Newnan • Gillyweeds, Newnan • Goldens on the Square, Newnan • Lee King Pharmacy, Newnan • Lisa’s Creperie, Senoia • The Mad Mexican, Newnan • Meat ‘N’ Greet, Newnan • Morgan Jewelers, Newnan • Newnan Book Company, Newnan • Newnan Bottle Shop, Newnan • Piedmont Health & Fitness, Newnan • Pink Flamingo Kids, Newnan • Senoia Cart Company, Senoia • Senoia Coffee & Cafe, Senoia • The Classic Market, Senoia • The Grove, Newnan • The Lighting Studio, Senoia • Tigerlilly Studio, Newnan • Treasures Lost and Found, Newnan

NOVEMBER/DECEMBER 2023 | 45

Grand Prize Winner

Chocolate Crinkle Cookies ½ ¼ ½ ⅛ ¼ ¾ 1 ½ 2 2 ¼ ¼

cup all-purpose flour cup Dutch-processed cocoa powder teaspoon baking powder teaspoon baking soda teaspoon salt cup packed brown sugar egg plus 1 egg yolk teaspoon vanilla extract ounces unsweetened chocolate tablespoons unsalted butter cup granulated sugar cup confectioners’ sugar

Preheat oven to 325 degrees and line a baking sheet with parchment paper. In medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In large bowl, whisk brown sugar, egg, egg yolk and vanilla until combined. Place chocolate and butter in microwave-safe bowl and heat in microwave 30 seconds at a time, stirring until smooth. Add chocolate to brown sugar mixture and use rubber spatula to stir until combined. Stir in flour mixture until combined. Let dough sit at room temperature for 10 minutes. Place granulated sugar in a shallow dish and confectioners’ sugar in a separate shallow dish. Use your hands to roll dough into balls (about 2 tablespoons each) and drop into the shallow dish with granulated sugar; roll to coat. Transfer dough balls into shallow dish with confectioners’ sugar; roll to coat evenly. Place dough balls on parchment-lined baking sheet about 2 inches apart. Place cookie sheet in oven and bake cookies about 11 minutes until puffed and cracked and edges have begun to set but centers are still soft. Cookies will look raw in the cracks and seem underdone.

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and 1st Place Cookies by Kids CHOCOLATE CRINKLE COOKIES

Submitted by Quinn Bellamy, Senoia

“I started thinking about this yearʼs contest right after last yearʼs contest. I made these cookies a few times and knew they were the ones I wanted to enter.”

Best of Coweta winners, from left, Kayla Duffey, Abigail Alvarez and Lorraine Beckman judged the 2023 cookie contest.

Judge’s Comment: “This is the cookie I want to eat right before I go to bed on Christmas Eve. And it’s the cookie that Santa wants to see on a plate when he visits your house – and he won’t be leaving any crumbs!” – Abigail Alvarez

COWETA FEATURE

Quinn Bellamy celebrates her win with the grand prize gift basket.

NOVEMBER/DECEMBER 2023 | 47

1st Place Traditional CRANBERRY ORANGE PECAN SHORTBREAD COOKIES Submitted by Janette Trahan, Newnan

Cranberry Orange Pecan Shortbread Cookies ¾ ⅔ 1 2 2 ¼ 2 1 ¾ ½ 1 2

cup unsalted butter, softened to room temperature cup granulated sugar egg teaspoons vanilla extract cups all-purpose flour teaspoon salt tablespoons orange juice teaspoon orange zest cups chopped craisins or dried cranberries cups chopped pecans Sugar for rolling before baking cup confectioners’ sugar, sifted tablespoons orange juice

In large bowl using a stand mixer fitted with a paddle attachment, beat butter and granulated sugar together about 2 minutes on mediumhigh speed until combined and creamy. Beat in egg and vanilla on high speed. Scrape down the sides and up the bottom of the bowl as needed, and continue to beat until fully combined. Add flour and salt and beat on low speed until combined. Finally, beat in the orange juice, orange zest, craisins/cranberries and pecans until just combined. The cookie dough will be thick and slightly sticky. Turn dough out onto a floured work surface and, with floured hands, divide dough in half. Roll to shape each half into a 7- to 8-inch log. Tightly wrap the dough logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days. Chilling is a must for this cookie dough. Chilling overnight brings out the orange flavor. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper; set aside. Pour enough sugar on an 8-inch or larger plate to cover it. Roll the logs in the sugar, pressing down firmly. Slice each dough log into 12 equally

Judge’s Comment: “This cookie’s festive, delicious sugar rim reminds me of the time between Thanksgiving and Christmas. You can taste all the individual flavors, and it’s not oversweet.” – Kayla Duffey

thick cookies and arrange cookies on prepared baking sheets about 2 inches apart. Bake cookies for 13 to 15 minutes or until very lightly browned around the edges. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once the cookies are completely cool, either drizzle or spread on the glaze. Make the glaze by whisking together confectioners’ sugar and orange juice. Drizzle over cooled cookies. It takes about 60 minutes for the icing to set.

1st Place Decorated SUGAR COOKIES Submitted by Azucena Rodriguez, Newnan

Sugar Cookies 1½ 1 1 1 ½ 2½ 1 1

“I’ve made these with my mom since I was little, and they’re a family favorite. She made them with her grandchildren, and I plan to make them with my grandson.”

cups confectioners' sugar cup margarine or butter, softened egg teaspoon vanilla extract teaspoon almond extract cups all-purpose or whole wheat flour (I used half of each) teaspoon baking soda teaspoon cream of tartar Granulated sugar to sprinkle on top, if desired

Mix confectioners’ sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate for at least 3 hours (I recommend overnight). Heat oven to 375 degrees. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured, cloth-covered board. Cut into desired shapes with 2- to 2½-inch cookie cutters; sprinkle with granulated sugar or frosting. Place cookies on lightly greased cookie sheet or parchment paper. Bake 7 to 10 minutes until edges are light brown.

Judge’s Comment: “This cookie gave me nostalgic memories of childhood. It won the blue ribbon because of its nostalgic vibe. Plus, it’s what you need for your mental health – a good cookie!” – Abigail Alvarez NOVEMBER/DECEMBER 2023 | 49

2nd Place Cookies by Kids PEANUT BUTTER BLOSSOMS Submitted by Shelby Bellamy, Senoia

Peanut Butter Blossoms 1¾ 1 ½ ½ ½ ½ ½ 1 2 1

cups flour teaspoon baking soda teaspoon salt cup granulated sugar cup brown sugar cup butter, room temperature cup peanut butter egg teaspoon milk teaspoon vanilla Hershey Kisses

Preheat oven to 375 degrees. Mix together flour, baking soda, salt, granulated sugar and brown sugar. Combine all remaining ingredients except Hershey Kisses and mix together to form a dough. Shape into 1-inch balls. Roll the balls in extra granulated sugar and place on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and press one kiss firmly on each cookie.

“This is my grandmother’s recipe. I made them a couple of times to figure them out for the contest.” Judge’s Comment: “We all love that yummy kiss in the middle.” – Lorraine Beckman 50 |

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2nd Place Traditional

to your

HAZELNUT COOKIE SANDWICHES (Ferrero Ro-Sleighs)

Submitted by Hannah Kupfer, Newnan

Hazelnut Cookie Sandwiches (Ferrero Ro-Sleighs) 1⅞ 2½ ½ ¼ ½ ⅔ ½ 2 2 1

cups all purpose flour tablespoons dark cocoa powder teaspoon baking soda teaspoon salt cup butter, softened cup granulated sugar cup brown sugar eggs, room temperature cups hazelnut spread, divided teaspoon vanilla

Combine dry ingredients. Beat butter until smooth. Add sugars to butter and beat; add eggs. Add one cup hazelnut spread and vanilla; beat. Add dry ingredients; mix. Roll dough balls in hazelnuts. Bake at 350 degrees for 12 minutes. Allow cookies to cool. Spread 2 to 3 teaspoons on one cookie and layer with another cookie to make sandwiches.

Judge’s Comment: “This is a monstrous cookie, and it came to the fight with its taste, too!” – Abigail Alvarez NOVEMBER/DECEMBER 2023 | 51

2nd Place Decorated

DECORATED SCOTTISH SHORTBREAD COOKIES Submitted by Birdie Black, Senoia

Decorated Scottish Shortbread Cookies Shortbread 1¼ cups unsalted butter, softened 1 egg plus one egg yolk (duck egg preferred as the higher fat content gives more volume and stability) 1 teaspoon almond extract 1¼ cups superfine caster sugar 3 cups all-purpose flour ¾ teaspoon kosher salt ½ teaspoon baking powder In mixing bowl, cream butter, egg, egg yolk, extract and sugar. In separate bowl, combine flour, salt and baking powder. Gradually add flour mixture to creamed mixture until well combined. Roll dough out to ¼-inch thickness on lightlyfloured counter. Cut out desired cookie shapes and place them on a silpat-lined baking sheet. Refrigerate cookies on sheet for an hour before baking. Bake at 350 degrees for 14 minutes. Remove from oven and allow to sit 5 minutes before placing on baking rack to cool completely. Decorate with Royal Icing.

Royal Icing 2 6 1 10 to 12

pounds confectioners’sugar, sifted tablespoons meringue powder tablespoon almond extract tablespoons warm water Desired food coloring gel and edible decorations

In mixing bowl, add confectioner’s sugar, meringue powder and extract. While mixing, add 2 tablespoons warm water at a time until you reach desired consistency for piping. When cookies are completely cooled, decorate to your heart’s content. Be sure to allow icing to dry completely before packaging if giving as a gift.

Birdie Black shares her prize basket with grandchildren/cookie testers, Millie, 2, and Scarlett, 1.

“This recipe was handed down from my Scotch-Irish grandmother via her mother and is one of our favorite Christmas cookies. We would make hundreds each Christmas to donate to a mission on Christmas Eve.” Judge’s Comment: “These are beautiful. You can tell how much time and love went into each cookie design.” – Lorraine Beckman

3rd Place Traditional

PEANUT BUTTER BUTTERFINGER COOKIES Submitted by Karon Illobre, Franklin

Peanut Butter Butterfinger Cookies 1 1 1 1 2 1 1 1½ 1½ 1 ½

cup granulated sugar cup packed brown sugar cup butter, softened cup peanut butter eggs teaspoon vanilla cup crushed Butterfinger candy bar cups plain all-purpose flour teaspoons baking soda teaspoon baking powder teaspoon salt

Beat together sugars, butter and peanut butter until smooth. Add eggs, vanilla and candy; beat. Combine flour, soda, powder and salt; add and beat. Drop by rounded teaspoonfuls on lightly greased baking sheet. Bake at 350 degrees for 10 minutes.

“I love peanut butter and I love Butterfinger. I bet I made 15 batches before I perfected this recipe. Be careful to buy fresh Butterfinger candy bars when you make these.” Judge’s Comment: “The ingredients are well-blended, and the chewy middle is complemented by the crunchy outside.” – Kayla Duffey

NOVEMBER/DECEMBER 2023 | 53

3rd Place Decorated

CHRISTMAS FROSTED CHERRY COOKIES Submitted by Janice Wise, Newnan

Christmas Frosted Cherry Cookies 1

Pillsbury Moist Supreme White Premium Cake Mix cup sour cream tablespoons cherry juice teaspoon almond extract egg cup finely chopped maraschino cherries

½ 3 ¼ 1 ½

Combine cake mix, sour cream, cherry juice, almond extract and egg. Stir in chopped cherries. Using small ice cream scoop or teaspoon, drop dough balls 2 inches apart onto ungreased cookie sheet. Bake at 350 degrees for 8 to 12 minutes until edges are light golden brown. Cool for 1 minute. Remove from cookie sheet and frost with Frosting. Top with half of a maraschino cherry.

Frosting 2½ ¼ 1 2 to 3

cups confectioners sugar cup butter tablespoon cherry juice tablespoons half-and-half or milk

Mix ingredients and frost cookies.

Judge’s Comment: “These were moist and chewy, and the cherry completed the cookie.” – Lorraine Beckman

54 |

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Glimpses of fun behind the scenes at NCM’s sixth annual Christmas cookie contest: Judge Abigail Alvarez taste-tests the cookies.

Birdie Black' s grandchildre n show of f du like those us ck eggs ed to bake th eir grandma's cookies.

my t, and Quinn Bella Sisters Shelby, lef ts. ske ba ing nn show off their wi

n i d a r u Yo E. HE R

Advertise in our

Jan./Feb. issue Contact us now

for more information! Judges Abigail Alvarez, left, and Lorraine Beckman might have digested a bit too much sugar while tasting cookies!

Call 770.253.1576 or email advertise@newnan.com www.newnancowetamagazine.com NOVEMBER/DECEMBER 2023 | 55

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COWETA FEATURE

Turkey:

The Lore, The Legend,

The Lunch I

Written by FRANCES KIDD

f you have the image in your head of Native Americans and early American settlers smiling at each other across a long table with platters of turkey, you’ve probably been watching too many holiday movies. As the New York Times put it in a November 21, 2017 article, “Everything You Learned About Thanksgiving Is Wrong.” Not only was there no mention of turkey on the menu at the 1621 feast, but, heavens forbid, there was no pie. Turns out there are as many origin stories about the first Thanksgiving as there are tweaks in recipes for Southern cornbread dressing. (But of course, all good Southern cooks know theirs is the best – recipe, not Thanksgiving story.) According to most historians, November 1621 marked the Pilgrims’ first autumn harvest, and it’s likely that the colonists feasted on the crops they had reaped with the help of their Native American “neighbors.” 74 |

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COWETA FEATURE

Squanto

One man, a member of the Wampanoag tribe, is credited for bringing the two groups together and, in fact, for keeping the Plymouth Colony alive. Tisquantum (also known as Squanto) was kidnapped by a British ship and taken to Spain to be sold at a slave market. From there, the story goes, he escaped to London, where he lived with a member of the company which had colonized Cuper’s Cove in Newfoundland in 1610. This connection was likely what eventually brought Tisquantum home to North America. Since Tisquantum returned speaking English, he served as translator for the colonists. Early diary entries say that the guest list for the first Thanksgiving ended up with more Wampanoag tribe members than Pilgrims since the population of colonists had been cut in half by a harsh winter. The reported deaths of 78% of the women that first winter likely didn’t leave many skilled people to prepare the meal, leading historians to speculate that – in addition to the four women who remained – children, servants and unmarried men helped cook the first Thanksgiving meal. But these early settlers didn’t invent Thanksgiving. Throughout history, cultures around the world have marked the end of a successful harvest with celebrations of a particular crop or geographic region. These festivals typically featured huge amounts of regional and seasonal food. In addition to celebrating the successful harvest, participants also celebrated their free time from the hard work in the fields. Diaries of some of the Pilgrims give us an idea of the menu for that first Thanksgiving. Plymouth colony governor William Bradford remarked in “On Plymouth Plantation,” his account of the founding of Plymouth Colony, that in the fall harvest that year: “There was great store of wild turkeys, of which they took many, besides venison, etc.” Though wild turkey was plentiful in the region and a common food source for both English settlers and Native Americans, many historians today think it’s just as likely that the hunting party came back with other birds like ducks and geese. Venison was another likely protein choice. And some culinary historians believe that much of that meal may have consisted of seafood, often absent from today’s menus. Among the bounty of seafood easily available near

Local chef Tina Cannon roasts a turkey for Thanksgiving each year.

Plymouth were mussels, lobster, bass, clams and oysters. Some familiar fruits and vegetables were on the table in 1621, but there were also many differences. For example, instead of bread-based stuffing, herbs, onions or nuts might have been added to the birds for extra flavor. And cornmeal, boiled and pounded into a thick corn mush or porridge sometimes sweetened with molasses, might have been served.

Thanksgiving becomes official

More organized large Thanksgiving celebrations started in 1863, when President Lincoln declared a national holiday for giving thanks. Lincoln set his Thanksgiving on the last Thursday in November, and that date endured until 1933 when November happened to contain five Thursdays. That’s when the date became less historical and more commercial. Statistics showed that most people waited until after Thanksgiving to start Christmas shopping. Business leaders were worried, especially during the Depression; because there were only 24 shopping days between Thanksgiving and Christmas, they asked President Franklin Roosevelt to make Thanksgiving one week earlier. The President ignored NOVEMBER/DECEMBER 2023 | 75

Benji Whitley appreciates the sport of turkey hunting even though wild turkey is typically not as tasty as the storebought frozen version.

their requests in 1933 (his first year in office), but in 1939, when Thanksgiving once again threatened to fall on the last day of November, President Roosevelt relented and changed the date. That decision sparked outrage and controversy and divided the country. Thousands of letters poured into the White House. Some retailers were pleased with the extra week of Christmas shopping, while other companies that depended on Thanksgiving as the last Thursday of November lost money. Calendar makers’ calendars were out of date for the next two years; school academic and sports schedules were disrupted; and many Americans were just plain mad that Roosevelt tried to alter such a long-standing tradition just to help businesses make more money. In some places, the division led to a time of two Thanksgivings. After two years of this public anger, Congress passed a law on December 26, 1941, ensuring that all Americans would reunify and celebrate Thanksgiving on the fourth Thursday of November every year.

Turkey, the mainstay

As the date of the Thanksgiving celebration evolved, so did the menu. Ken Albala, a professor of history who studies cultural cuisine at the University of the Pacific, lays out his theory of how turkey became the most common centerpiece of the meal: “There was a tradition of serving

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large wildfowl in medieval Europe, especially peacock, which was skinned, cooked, and resewn into its feathers for presentation.” Who can argue that a big roasted turkey doesn’t make the perfect centerpiece? Turkey may remain a Thanksgiving mainstay for the foreseeable future, but what Americans serve as sides has become as varied as the country’s current multicultural makeup. “Although the traditional parts are often there, people add dishes from their own background,” says Albala. Award-winning local chef Tina Cannon is a regular in barbecue competitions across the Southeast. Closer to home, she has single-handedly cooked more than 50,000 meals for Meals on Wheels Coweta. As she puts it, “You have to give back to your community, and there is no better way for me than to feed people in need.” While Cannon admits she prefers chicken to turkey, she’s developed her own brine product and roasts her family’s main turkey, as well as smoking a turkey breast. But she doesn’t stray far from the standard holiday menu. She learned her lesson a few years ago. “After we eat at Thanksgiving, we start talking about Christmas,” she says. “We don’t do anything new, pretty much always same thing. I remember one year we all went to Dad’s house and I showed up with oyster dressing and cranberry-walnut dressing. I thought my mom and my aunt would have a hissy fit. They started cooking cornbread as soon as I walked into the house.” Cannon’s family, like many others, will occasionally make limited changes or additions to their menu. “We try to find dishes that speak to a new person; in my husband’s case it’s mashed rutabagas,” says Cannon. “We must have at least 20 items on our menu. We make things in memory of folks we’ve lost, too.” Most families, at least in the South, can trace the history of the dishes on their Thanksgiving tables. There’s your aunt’s frozen fruit salad, the cake from Rich’s that Dad loved, and Granny’s pumpkin pie. According to Time magazine, the first TV dinner consisted of Thanksgiving leftovers. In 1953, someone at Swanson seriously overestimated the amount of turkey Americans would eat that year. Determined not to waste the food (and lose money), a company salesman named Gerry Thomas ordered 5,000 aluminum trays, put together an assembly line of women with ice-cream scoops and created the first TV dinner with turkey, cornbread dressing, peas and sweet potatoes. Turkey dinners have been to the moon, too. The Apollo 8 crew found a surprise in their food locker when they arrived around the moon on Christmas Eve in 1968. Wrapped in foil and tied with red and green ribbons was

COWETA FEATURE

a wet-pack meal of real turkey with stuffing and cranberry sauce developed by the military. In the state of Georgia, it isn’t easy to have a wild turkey at the place of honor on the Thanksgiving menu. Turkey hunting is popular in the state, but the season only runs from about April 1 to the middle of May. As local outdoorsman Benji Whitley puts it, “Some folks may keep the breast, but most turkey hunting is done for the sport. Turkey hunting is challenging because turkeys have great eyesight and great hearing.” Maybe no wild turkey on the table isn’t such a Thanksgiving loss. Cannon said that once she cooked a wild turkey, but hardly anyone ate it.

Pardon the turkey

Every year, the U.S. president grants a pardon to two birds (a presidential turkey and a vice-presidential turkey) just before Thanksgiving, and the lucky birds live the rest of their lives on farms. It’s no surprise that the story behind the presidential pardon is a bit murky, but it’s another good story of turkey getting political. According to the White House Historical Association, gifts of turkeys to American presidents can be traced to the 1870s, when Rhode Island poultry dealer Horace Vose began sending his well-fed birds to the White House. While the First Families didn’t always eat the turkeys, the yearly offering gained Vose’s farm widespread publicity and was

TU RKEY

TR IVIA

an institution at the White House until Vose’s death in 1913. By 1914, the opportunity to give a turkey to a president had become an established national symbol of good cheer open to everyone. The poultry gifts were frequently touched with patriotism and partisanship, evidenced by the 1921 gift of a turkey outfitted as a flying ace, complete with goggles, from the Harding Girls Club in Chicago. President Harry S. Truman was the first president to receive a turkey as a gift from the Poultry and Egg National Board and the National Turkey Federation. As part of the U.S. homefront war effort, the government encouraged “poultry-less Thursdays” (and “meatless Tuesdays”) in the fall of 1947. There was outrage, and the turkey became political again when the poultry industry pointed out that the upcoming big turkey holidays – Thanksgiving, Christmas and New Year’s Day – all fell on Thursday that year. The movement was stopped before Thanksgiving but not before poultry growers had sent crates of live chickens— “Hens for Harry”— to the White House in protest. The turkey pardon remained a sporadic tradition until President Ronald Reagan’s administration officially established the practice of sending the presentation turkey to a farm, now a seasonal feature on the national news. Considering that around 46 million turkeys are killed each year for Thanksgiving, the odds of being given a presidential pardon are 1 in 23 million. Turkeys, don’t get your hopes up. NCM

BUTTERBALL TURKEY TALK-LINE From the first of November through the end of December, you can talk turkey with the folks at Butterball Turkey. In 1982, six home economists worked the phones during the holiday season to answer about 11,000 turkey cooking questions. Since then, the Turkey Talk-Line has grown, both in number of calls answered and experts responding. In recent years, more than 50 experts answer more than 100,000 questions from households across the United States and Canada. Call 1-800-BUTTERBALL or text 844-877-3456 to chat with the turkey experts. Butterball also offers online information on topics like “How to Thaw a Frozen Turkey” and “How to Insert a Meat Thermometer.”

TURKEY FOR THE HOLIDAYS The National Turkey Federation reports that in 2022, more than 210 million turkeys were raised on about 2,500 farms across the United States, with the majority being family farms; 88% of Americans surveyed by the National Turkey Federation eat turkey on Thanksgiving. According to the University of Illinois Extension Program, 46 million turkeys are eaten each Thanksgiving, 22 million on Christmas and 19 million turkeys on Easter.

HUNTING TURKEY Georgia hunters should remember that the daily and season bag limits changed last year and remains the same in 2023: Only one gobbler may be taken per hunter per day with a season total of two gobblers. On Wildlife Management Areas and National Forest land, the bag limit is one gobbler per area. According to the Georgia Department of Natural Resources, there were 37,568 turkey hunters in Georgia in 2022. Of these, 6% harvested two gobblers (the limit), 17% harvested one gobbler, and 77% went home empty-handed. A third of the turkey hunters were from our Piedmont region of the state.

NOVEMBER/DECEMBER 2023 | 77

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Today the company’s products are sold in more than 100 countries worldwide servicing major airlines including: Delta, Southwest, American Airlines… If you would like to play a part in building a net zero future with an innovative company, then please contact us: +1 (470) 241-2634 or email recruitment@mallaghangroup.com 78 |

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call the office at 770-253-1576. en Greek Chick

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Christmas gift! Includes Over 300 Recipes submitted by Coweta Cooks Features a selection of historic recipes from “Coweta’s Favorite Recipes,” published in 1967

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Baked Squash

2 1 4 1 ¼

large head cauliflower tablespoons butter, softened tablespoons flour Salt, to taste Pepper, to taste cups Coweta Dairies All-Jersey milk cup sharp cheddar cheese tablespoons parsley tablespoon chopped sweet onion COO KS teaspoon monosodium glutamate s | COW ETA Main & ts 104 Mea Corn flakes Paprika

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pounds yellow squash, coarsely 4 slices of bacon chopped 10 to 12 ears white, yellow 2 to 3 tablespoons butter or bi-color |coM KS ¾ on the cob,COW ETA COO cup onion, finely chopped shucked, cleaned en ¾ and scraped off the cob with Greek Chick cup red pepper, finely chopped 1 the juices, called milk. (If corn teaspoon salt i ½ out of season or you are short teaspoon black pepper o 1 buy a large bag of frozen Shoep tablespoon granulated sugar 2 or Silver Queen corn in the eggs, well beaten groc ¼ store.) cup butter, melted ½ ½ tablespoon granulated sugar cup dried breadcrumbs (from 1 slice 4 tablespoons butter bread) ½ cup heavy cream (or half and Sharp cheddar or Swiss cheese, half it’s what you have – cooks must grated, optional be flexible!) Cook squash in skillet by sautéing in about 1 Salt, to taste tablespoon of butter; drain well. Depending on size Pepper, to taste of skillet, you may need to cook 2 batches. Saute onion and pepper in 1 tablespoon In a large skillet, chop bacon and cook until of butter. To cooked squash, add onion, Remove and set aside on a paper red pepper, salt, black towel, reser pepper, sugar and eggs. Stir the drippings in the skillet. ingredients to mix. Pour squash mixture into 9x13-inch While that is cooking, clean the baking corn and cut dish. Pour melted butter over the tops of the corn kernels. Using top. Sprinkle with the blunt sid breadcrumbs and, if desired, the knife, scrape the remaining grated cheese. Bake at pulp and milk fro 375 degrees for 45 minutes to the cob (or thaw your frozen 1 hour. corn in the microw Sprinkle the corn with the sugar – Catherine Latimore Walldorf, and set it aside Newnan native In the same skillet that you fried your bacon i Lookout Mountain, Tenn. add the butter to the bacon drippings and melt medium heat. Add the corn and the cream. Red heat to very low and cook about 30 minutes unt tender. Add salt and pepper and prepare to be wowed and to impress your family. 1 (15-ounce) can creamed corn – Barb Wetherington, New 2 tablespoons all-purpose flour 1 tablespoon granulated sugar “I’m old-fashioned enough to believe that fo is how we show someone that 2 eggs, beaten we love them. I a gift from the heart.” ¼ cup milk 1 cup grated sharp cheddar cheese, divided Put all ingredients except for 1/2 cup cheese in a mixing bowl and mix well. Pour into a greased 8x8-inch baking dish and sprinkle remaining cheese on top. Bake at 350 degrees for 45 minutes or until lightly browned on top.

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Cauliflower Au Gratin

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Break cauliflower into flowerettes; soak in cold water for 1 hour. Cook in salted boiling water about 10 minutes. Drain. Blend together butter and flour; add salt and pepper, to taste. Add cold milk. Cook and stir to a smooth sauce. Add cheese, parsley, onion and monosodium glutamate.

Pour a small amount of sauce in the bottom of a medium-size casserole dish, then a layer of cauliflower. Continue alternating layers. Crumble a small amount of cornflakes and sprinkle on top. Shake paprika over all. Bake at 375 degrees for 20 to 30 minutes. Tip: For our updated version of this recipe, we ditched the MSG and used whole milk from the local grocery store.

Corn Au Gratin

– Pat Craven, Newnan

“One of my favorite recipes in the 1967 Newnan Times-Herald recipe book is the Cauliflower Au Gratin on page 43. Rather than cornflakes, I crushed cheese crackers in a little melted butter.”

– Cindy Schnable, Sharpsburg

“This is an easy and delicious dish and when taking food to someone. for potlucks I’ve been asked for this recipe many times.”

media

Southern Fried Co

128 Veggies & Sides | COWETA

Cauliflower Au Gratin

COOKS Baked Squash

COWETA COOKS | Veggies

Published by The Newnan Times-Herald, Inc.

& Sides 12

COWETA COOKS

Holiday Kitchen

s s e r p x E

GIVING THE GIFT OF GOOD FOOD Written by GAIL MCGLOTHIN Photographed by APRIL MCGLOTHIN-ELLER

uying Christmas presents year-round makes life so much easier when the holiday season starts. Then I can focus on what I really like about the holidays – cooking – especially because I like to give food as holiday gifts.

Growing up in a family of six with my grandparents, an aunt, and a cousin next door meant guests and food were overflowing from November through the New Year. Trays of homemade candy were beside each door, and cakes, cookies and nuts were stacked on the tables and cabinets throughout both houses. While baking for my family, adding enough ingredients to expand the treat to include for a gift or two is simple enough to do. Canning during the abundant fruit season means some gifts are waiting in the pantry. Try a little planning to help it all come together. First, make a list of who will have the pleasure of your efforts. Then decide how much of what. Keep an eye out at yard sales and resale shops for holiday dishes to give along with the treats they carry.

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COWETA COOKS

Orange Pecans 1½ ½ ½ 3

cups sugar cup orange juice teaspoon orange zest cups pecan halves

Combine sugar, orange juice and orange zest. Boil until soft ball stage, between 230 and 240 degrees; remove from heat. Add nuts. Stir until mixture cools some and thickens. Drop on wax paper in separate pieces.

Peppery Walnuts 2½ 1 1/3 1 1/2 1/3

cups walnut halves egg white, beaten lightly cup sugar tablespoon ground cumin teaspoon ground pepper teaspoon salt

Preheat oven to 300 degrees. Coat a baking sheet with cooking spray. Toss nuts with egg whites. Add sugar, cumin, pepper and salt. Toss walnuts to completely coat. Spread onto baking sheet. Bake walnuts about 20 minutes, stirring occasionally. Cool baking sheets on wire racks for 10 minutes, then break into bite-sized clusters.

Nuts can be prepared savory, sweet, crunchy or buttery – and there are a million ways to pack them for giving.

LEFT Orange Pecans, at top, and Peppery Walnuts, bottom, make great gifts when packaged in holiday containers. NOVEMBER/DECEMBER 2023 | 81

COWETA COOKS

Yellow Squash Relish 1 ½ 1/3 1 ¾ 2/3 ½ ½ ½

large yellow squash cup onion cup green or red bell pepper tablespoon kosher salt cup sugar cup cider vinegar teaspoon celery seed teaspoon ground mustard teaspoon ground turmeric Dash of nutmeg Dash of pepper

In a food processor, finely chop squash, onion and bell pepper together. Mix in salt. Cover and refrigerate overnight. When ready to prepare relish, rinse, drain, and rinse the vegetable mixture. Combine sugar, cider vinegar, celery seed, mustard, turmeric, nutmeg and pepper in a non-reactive saucepan; bring to a boil. Stir in drained vegetable mixture. Bring back to a boil, then simmer for 15 minutes. Using a large mouth funnel, pour into a pint canning jar. Screw the lid on and refrigerate. If you plan to give as a gift, process in a water bath for 15 minutes.

You’ll get raves over a splash of yellow with a taste of sweet and sour pickles. Add a note to your gift to try this relish over hot dogs, on sandwiches or in a bowl next to the potato salad. 82 |

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COWETA COOKS

Fig Jam 2

quarts figs

cup lemon juice

large lemon, thinly sliced and seeded

package pectin

cups sugar

4 or 5 hot, clean and sterilized pint jars with lids and screw tops

Cover figs with boiling water; let stand 10 minutes. Drain, stem and coarsely chop

in food processor. Pour into large Dutch oven, adding lemon juice and lemon. Stir in pectin. Bring fig mixture to a boil, over medium high heat, stirring constantly. Boil at full rolling boil for 1 minute. Add all sugar slowly to ensure it all dissolves. Bring back to a boil and boil rapidly for 1 minute. Remove from heat. Fill jars up to ¼ inch from the top. Wipe off rim and place top on jars. Secure with screw tops; tighten. Turn the jars on to their tops. Let rest 30 minutes. Turn bottom side down. Test seal to ensure it pops down and does not come back up. (Fig jam can be processed, but I usually don’t.)

While I’m waiting for my fig trees to grow, my neighbor has been very generous with figs from her tree. Coarsely chopping the figs permeates the fruit through every bite. NOVEMBER/DECEMBER 2023 | 83

COWETA COOKS

Mint Chocolate Brownies 1 8 1½ ½ 4 2 ¾ ½ ¼

cup unsalted butter ounces semi-sweet chocolate, chopped cups sugar cup packed brown sugar large eggs teaspoons vanilla extract cup all-purpose flour teaspoon salt cup cocoa

Preheat oven to 350 degrees. Grease the bottom and sides of a 13x9-inch pan. Melt butter and chocolate on medium heat, stirring constantly. Remove from heat and pour into large mixing bowl; cool about 10 minutes. Whisk the sugars into the butter/chocolate mixture. Break eggs into a small mixing bowl; whisk until totally emulsified. Add vanilla to eggs, then add ¼ egg mixture at a time into sugar mixture. Stir flour, salt and cocoa together, and then stir into batter. Bake for 35 minutes. Cool completely on a wire rack. When cool, invert onto a baking sheet. Ice with Mint Frosting and decorate with Chocolate Layer, recipes below:

Mint Frosting ½ 2 2 1 to 2 1 to 2

cup unsalted butter, softened cups confectioners’ sugar tablespoons milk teaspoons peppermint extract drops green food coloring

In a medium mixing bowl, beat butter until creamy. Add confectioners’ sugar and milk. Beat to combine well, then beat at high speed for 1 minute. Add extract and food coloring, beating 1 minute. Frost the brownies and refrigerate until cold.

Chocolate Layer ¼ ½

cup unsalted butter cup chocolate chips

Melt butter and chocolate chips over medium heat, stirring constantly. Remove from heat and let cool slightly. With a teaspoon, fan the melted chocolate onto frosted brownies, decorating from side to side for an attractive drizzle. Return brownies to refrigerator and chill until cold. Cut into squares, cleaning off the knife with each cut. Cover tightly and keep refrigerated.

Michele Adams, a teacher at White Oak Elementary School, tells me Mint Chocolate Brownies are her prettiest, most requested dessert during Christmas. Two or three of these rich treats makes a nice gift for your neighbor, co-worker or friend. 84 |

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COWETA COOKS

NOVEMBER/DECEMBER 2023 | 85

COWETA COOKS

Mini Cheese Balls 1 2 2 1 1 ½ ½

Cheese balls of any size are welcome presents. The number of mini-cheese balls can fit the number of people in the recipient’s family. Add crackers and olives for a nice touch. Use cute Christmas dishes and mugs as the gift containers for these munchies. 86 |

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(16-ounce) package cream cheese, softened cups grated sharp cheddar cheese green onions, green tops chopped teaspoon Worcestershire sauce teaspoon hot sauce teaspoon garlic powder teaspoon dried oregano leaves Sprinkle of ground black pepper Finely chopped pecans Finely chopped parsley

In a mixing bowl, beat cream cheese until smooth. Add cheddar cheese, green onion, Worcestershire, hot sauce, garlic powder, oregano and black pepper. With a spatula, scrape the mixture into a ball. Roll the ball onto a sheet of cling wrap sprayed with cooking spray. Wrap securely, place in a zip-close bag, and put in refrigerator to firm. For mini-cheese balls, mound pecans and parsley on separate plates. With damp hands, roll a heaping teaspoon of cheese into a ball and roll in either pecans or parsley. Store in divided bags. Take out of refrigerator about 20 minutes before serving.

COWETA COOKS

Salted Rosemary Crackers 1¾ ¼ 2/3 ½ 1½

cups all-purpose flour, more if needed cup olive oil (plus some for coating baking sheets) cup water teaspoon salt tablespoons fresh rosemary, chopped

Preheat oven to 425 degrees. Brush two baking sheets with olive oil. Combine flour, olive oil, water, salt and rosemary; knead on lightly floured board until dough is very smooth. Roll into a ball, cover with a towel, and let rest for 20 minutes. Roll into a log and cut into 8, and then 16 pieces. Roll each piece until long and thin. Move to baking sheet. Bake for 10 to 12 minutes. Cool on a rack.

NCM

Spicy Oyster Crackers 16 ½ 1 1 ¼

ounces oyster crackers cup oil package Hidden Valley Ranch dressing tablespoon red pepper flakes teaspoon garlic powder

Preheat oven to 300 degrees. Place crackers in a gallon zip lock bag. Drizzle oil over. Close and toss lightly until oil is distributed. Let sit 5 minutes. Shake rest of ingredients with crackers. Pour onto baking sheet lined with parchment paper. Bake 15 minutes, stirring after 8 minutes. Store in airtight container.

Keep an eye out at yard sales and resale shops for holiday dishes to give along with the treats they carry. NOVEMBER/DECEMBER 2023 | 87

Thank You Coweta County First Responders! We are deeply grateful for our community’s unsung heroes, healthcare workers, firefighters, law enforcement personnel & K-9 Officers! Thank you for all you do for the citizens of Coweta County.

Pictured above: Investigator William Faulkner and K-9 Officer Kilo

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COWETA PROSE & POETRY

Over, Between and Back Written by JEFFREY WARD

OVER As a young, naïve airman fresh out of tech school, I was both thrilled but filled with some trepidation as I read my orders: “Misawa, Japan.” Little did I know that just getting there and coming back would become some of the most unforgettable moments of my entire life. A year earlier, in 1963, I had taken my first jet airplane flight to basic training in San Antonio. As I reported to Travis Air Force base, in California, for my overseas trip, I anticipated another flight on a modern jet transport. Instead, we boarded a vintage DC-6B four-engine propeller-driven aircraft. I later learned that MATS, the Military Airlift Transportation Service as it was known back then, was retiring the old radial engine aircraft from overseas service, and I was on one of this plane’s last flights. Little did I realize that I would return to this very same location after almost three years overseas. Our flight plan called for fuel stops at Hickam Field in Honolulu, then Wake Island, and on to Tachikawa Air Base, Japan. Travis Air Force Base had a 10,000-foot runway, and the ancient beater I was on seemingly used every foot of it to get off the ground on its takeoff roll. I remember whispering to myself, “Anytime now, any time,” as it lumbered down the runway. When we finally lifted off, I could have sworn it trailed TV antennas and clotheslines from a neighborhood at the edge of the air base. Instead of young, female flight attendants to look after us, we were treated to a potbellied sergeant who acted as steward and gruffly kept us in line. Back then, onboard seating was reversed, so we flew backwards the entire trip. Eleven hours later, we touched down at Hickam Air Base for food and fuel. The sarge gave us directions to the Airmen’s Club and told us if we missed our flight we would be going to Leavenworth military prison instead of Japan. Most of us were 18 or 19 years old and too young to legally drink, but this was the Air Force and we were suddenly legal! Having never been away from home for any length of time, quite a few of us overdid our few hours of freedom. We gathered around several tables in the club’s tropical outdoor patio to eat and consume great quantities of beer. We drank enough beer to stack up empty cans in pyramids (some two feet high) in the middle of each table. As we staggered back to our flight, most of us were so drunk we had to hold onto each other’s rear pants pockets or belt loops to stay upright. 90 |

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Off we went, sleeping through the night as the effects of our binge wore off. I awoke early the next morning and looked out the window seeing nothing but ocean in the morning sun. We were perhaps not more than 1,000 feet off the water and in a moment of panic I thought, “Good grief, we’re going to ditch in the ocean!” About that time we touched down at Wake Island, again for food and fuel. A crescent-shaped atoll and a vital location in World War II, the entire island was just big enough for a runway and a couple of outbuildings. Nursing hangovers, we boarded buses and ate breakfast at the base chow hall. Then we were off again on our final leg into Japan. As we neared the island of Honshu, we flew directly over Tokyo, which was covered in a smog-like haze and stretched as far as the eye could see. Our final destination was Tachikawa City, a suburb west of Tokyo. On our final descent, I got a glimpse of the Tachikawa Air Base runway, squeezed into the middle of the sprawl of Tokyo’s outskirts. “We’re not going to land there,” I thought with some alarm. The runway didn’t appear longer than a football field, but we did land there. So, don’t whine to me about your so-called long international flight. Try 33 hours in the air plus a day and a half enroute. Makes your long flight look like an up-and-down, doesn’t it? Less than 20 years after the end of World War II, Japan welcomed us with open arms into what I would soon come to call a bachelor’s paradise.

BETWEEN In late December 1965, the War in Vietnam was ramping up with alarming velocity. In 1966, 100,000 additional troops arrived in-country. I volunteered to assist our increasingly vital and busy intelligence gathering site, the 6924th Security Squadron, located at Danang. Again, it was another weird trip getting there. I boarded a venerable museum piece, a CurtissWright C-46, similar to the DC-3. The livery was Air America, the legendary airline run from the shadows by the Central Intelligence Agency for covert activities throughout Southeast Asia. The wings and fuselage were covered with numerous small aluminum patches, probably repaired bullet holes from ground fire. It took us overnight to arrive at Clark Air Base in the Philippines where I spent three days awaiting a flight into Danang. The Philippines were lush, pea-green and jungle-like.

COWETA PROSE & POETRY

(Today, the air base is buried under 30 feet of ash and outfall from the eruption of Mount Pinatubo in 1991.) I finally procured a flight to Danang, a Lockheed C-130 Hercules. It turned out I was the only passenger on a plane loaded to the ceiling with napalms! They were carefully stacked and secured into wooden cradles and every square inch of the cargo hold was packed with them. The first officer came back a couple of times to give me coffee. He and the captain didn’t look much older than I was and it reminded me of the teenage boys in World War II flying B-17s into the teeth of heavy flak and Luftwaffe fighters to bomb strategic German targets. The average age of the vast number of Vietnam War casualties was 18. Like with World War II, we were just kids. When we approached the coast of Vietnam, the first officer briefed me on their landing maneuver. Because of the flammable nature of our cargo and enemy small arms fire at both ends of Danang’s runway, I was treated to both the C-130’s versatile capabilities and the crew’s flying skill. We did what I would call a corkscrew maneuver directly over the runway by descending into a gradual horizontal spin. My stomach did not return to its accustomed location until we gently touched down. Good morning, Vietnam!

BACK In December of 1966, I had fulfilled my year-long duty requirement as an intelligence analyst in Vietnam. I had been overseas for almost three years straight without seeing my beloved USA. My orders called for me to take a short-hop flight from Danang to Ton Son Nhut Saigon airport onboard a C-123, “a flying boxcar.” On the way to Saigon, we stopped at Cam Ranh Bay and Na Trang. Military personnel reverently put body bags of soldiers on our flilght, bags with men who were also going home to families where life would never be the same again. Their names eventually would be etched on the dark, brooding granite walls of the Vietnam Memorial in Washington D.C. I got to Ton Son Nhut on Dec. 30 and checked into the transit barracks to await my flight back to the states

the next day, New Year’s Eve. That night, I was treated to another random barrage of Viet Cong mortar fire and Hueys flying low and dropping flares over the airport. Little did I know (until later) that 1,448 men were killed on their last day in Vietnam. The next day, our flight was scheduled to depart Ton Son Nhut at 3 p.m.; 160 weary Marines and a couple of Air Force guys lined up at the airport terminal to board. We didn’t know at the time, but a Thai civilian airliner had nearly crash-landed on the main runway, closing it for six hours to assess runway damage and tow the wrecked plane away. Personnel told us to return back to the transit barracks, but not a single soldier budged. We had come this far and weren’t getting anywhere but on our plane. We finally boarded a shiny new World Airways Boeing 707 and took off at 9:30 p.m. on New Year’s Eve. Since it was a MAC charter flight, no alcohol was allowed; however, the resourceful Marines had smuggled aboard enough booze to give everyone a pleasant buzz. Small bottles and flasks were discreetly passed around and the Marines were kind enough to include the handful of us Air Force guys in the merriment. The flight attendants, bless their hearts, just looked the other way and supplied us with soft drinks we used as mixers. Midway between Saigon and Yokota Air Base, Japan, we celebrated the New Year with hugs and high-fives. We landed in Yokota about 4 a.m. on New Year’s Day, refueled, ate breakfast, and departed for Travis Air Force Base near Sacramento. We landed at Travis about 7:30 p.m. on Dec. 31 and began to prepare for our second New Year’s Eve. We had flown through the International Date Line on the way back and lost a day enroute. As we got off the plane, one of the most emotional scenes I have ever witnessed took place as battle-hardened soldiers threw themselves on the tarmac, rolling around on the pavement, weeping, and kissing the asphalt. I also laid down on my back on the tarmac, gazed into the night sky, thanked God and rejoiced with all I had in me. The sense of relief among all of us was palpable. My almost-three-year tour was complete. We had made it home alive.

effrey Ward is a native San Franciscan, Vietnam vet and University of Washington communications graduate with a 50-year career in aviation. He lives in Senoia with his wife and enjoys the company of their two children and six grandchildren.

NOVEMBER/DECEMBER 2023 | 91

COWETA PROSE & POETRY

The Spark Written by KARL McMICHAEL

Aging limbs, slower than times past The spark is still there, but a little dimmer than before Worn boots help climb the familiar hillside Facing east, the old man yearns for sunrise Pieces of plywood fashioned together years before Now his home for the morning. A cold gust of November greets him when he climbs in A son was raised in this old deer stand More mornings spent eating snacks and trying to whisper Giggles and noises made with little concern for the deer’s presence “Will we get a big buck today Dad?” “Where’s my toy truck?” “I’m cold, Dad!” “Look, Dad! A blue jay!”

arl McMichael is a lifelong resident of Newnan and a writer who has published four books. For more of his writing, visit www.pineydraw.com

The memories fill the old man’s heart And a faint tear is captured in the cold November breeze Life has been good. Struggles have been many, but life is that way In his twilight years, the old man accepts the truth And asks the questions – “Will this be my last hunt?” “Should I go back home?” Spouse waiting. Wagging tails of canine friends eager to greet him home Warmth by the fire…. But the spark is still there Maybe that big ten pointer will show up today, hot on a doe’s trail Or the resident flock of turkeys will come down from their roost And disturb the morning stillness. Yes, life has been good The last few years alone in this old stand Son gone his own way, his own to raise and nurture Several bucks allowed to walk by, doing what deer do But maybe, just maybe…. today will be the day That giant ten pointer will ease by the old stand. Another breeze of cold fills the air Shivering and eager, the spark is still there Worries fade without much care Red glow in the east… The spark is still there. The day passes as it always does, when suddenly, he is there! The big ten pointer in all his majesty! Antlers rising high in the air! BOOM! The old Winchester instinctively barks And a gleeful, but slightly embarrassing “YEEHAA!” fills the morning breeze. Climbing down, the old man eagerly races to his prize, fallen not far away He caresses the majesty of God’s creation, gives thanks to The One above And takes care of the harvest. A short walk back to the old stand to enjoy the rest of the morning Unloading the old rifle, gathering up the empty 30-30 case for a memory But an unfamiliar feeling floods over the old man Causing him to nod off into a strange slumber he’s never felt before. Late in the evening on this cold November day, 92 |

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COWETA PROSE & POETRY

His wife begins to worry Well after dark, she calls the son “Have you heard from Dad? The day is done!” An uneasy feeling fills the son’s chest – He knew where Dad was likely at rest A ride to the farm in the November night When he reaches the stand, a familiar sight Dad’s hat showing in November twilight “Dad! Dad!” he calls out, but no response Somehow, he knew. Climbing in, the son finds him. A smile on the old wrinkled face Cold as the November wind, he was gone, An empty 30-30 case tightly wrapped in his hand. A call for help A call to mom and family Tears flowing like an April thunderstorm “I should have been here!” he cries out to God For no reason, he shines his flashlight into the night And sees something odd not very far away While he waits for help, he goes to see what lies below A mighty ten-point buck lay as still as his father. The sobs fill the night air How he wished he had been there Searching for answers that he already knows The tears flow, and flow, and flow Help comes Dad is taken away Friends take care of the buck Arriving home to family, they gather and go to Mom’s. Hugs, tears, sobs, and a little laughter “He left us doing what he loved,” Mom said in a low voice “He left us in the cold November breeze.” “Mom, I’ll get that ten-pointer mounted. Let’s hang it over the fireplace.” He grabs his young son in a deep embrace, and hands him the empty 30-30 case “Keep this, son. It was Grandpa’s last hunt.” Time passes Memories remain Life changes, old ones leave us, and new ones come along to take their place On a cold November morning, he climbs that familiar hill Slower today – a little one is tagging along “Hold me, Dad!” “Dad, I’m scared!” “Dad, did you bring my snacks?” “Dad, I’m cold!” “Dad, will we see a big deer today?” A brisk whisper in the cold November air Brings a flood of memories of times past. In the cold November air… The spark is still there Eternal flame passed along with great care The spark, the spark, The spark is still there.

Share Your Prose Are you a closet poet? Or a creator of short fiction? Share your best work with us and we may publish it in an upcoming issue of Newnan-Coweta Magazine. Submit your work along with your name, address, email address and daytime phone number to magazine@newnan.com or mail to or drop by our office at Newnan-Coweta Magazine, 16 Jefferson St., Newnan 30263.

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NOVEMBER/DECEMBER 2023 | 93

Samyiah’s Haven,

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Shawna Aquita Weldon, Owner, and Tassell C. Cleveland, CNA

WHERE YOUR LIFE MATTERS

Our story at Samyiah’s Haven started with a simple idea – to provide outstanding private home health care services to those in need.

samyiahshaven.godaddysites.com

678.786.7061 Grateful, & Blessed Very Thankful

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Historic District • Newnan, GA

770-683-9200

Sincerely,

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COME MEET OUR PHARMACISTS! (L-R): Lisa Yancey RPh; Stephanie Flanagan RPh; Mindy Leech RPh, Owner; Bobby Lee RPh; Carol Tamplin RPh

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Blacktop

all Photo by Autumn Kend , of Senoia, took Autumn Kendall et photo at this stunning suns a., in June. Fl h, ac Neptune Be

Photo by Jennifer Vanora Jennifer Vanora captu red this detailed photo of a spider mother with her newly hatched babies. Her son name d the mama spider “Worm .”

Photo by Kristi Cash Thompson A mix between Maltese and Shih Tzu, Teddy the Malshi is so tiny he almost got lost in the snowmen decorations at his Newnan home.

Photo by Ron

Schuck Nighttime in down town Newnan has a beauty all its ow according to the ph n, otographer.

submit your Photo by Judy Gresham ol across Evans Middle Scho anager e highstep it from m es n ge tio da rta na po ns Ca tra of A gaggle Judy Gresham, by n s (and ke nt ta de o ot stu r ph the motto fo Selt Road in this ol System where t.” ho os Sc m ty re un Fo d Co an ta First for Cowe as well) is “Safety apparently geese 96 |

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photos

Email us your photos of life in and around Coweta County and we may choose yours for a future edition of Blacktop!

2023 CALENDAR OF EVENTS SPRING

Tabay, the dog,

Photo by Lau

rie Mattingly

patiently w aits for Ch ristmas.

March 4 - Market Day, 10am-2pm March 24 - Spring Art Walk, 5-9pm April 1 - Market Day, 10am-2pm April 16-22 - Downtown Newnan Restaurant Week May 6 - Market Day, 10am-2pm SUMMER

June 3 - Market Day, 10am-2pm June 8 - Summer NewnaNights, 6-9pm June 16 - Summer Wined Up, 5-9pm July 1 - Market Day, 10am-2pm July 4 - July 4th Parade, 9am July 13 - Summer NewnaNights, 6-9pm Aug 5 - Market Day, 10am-2pm Aug 10 - Summer NewnaNights, 6-9pm AUTUMN

Photo by Sally Ray

featured in this the rainbow are All the colors of rown zinnias y amidst homeg photo of a butterfl d. in Morelan

Photos must be original, high-resolution (300 DPI) digital photos in .jpg format, at least 3x5 inches in size. Please include your name so that we can give you credit for your photo in the magazine! Email your photos with the subject “Blacktop” to the address below.

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Sept 1-4 - Labor Day Sidewalk Sale Sept 2 - Sunrise on the Square 5k, 8am Sept 2 - Market Day, 10am-2pm Sept 22 - Fall Art Walk, 5-9pm Oct 6 - Oktoberfest, 5-10pm Oct 7 - Market Day, 10am-2pm Oct 21 - Spirits & Spice Festival, 2-7pm Oct 31 - Munchkin Masquerade, 10am-12pm WINTER

Nov 4 - Market Day, 10am-2pm Nov 17 - Holiday Sip & See, 5-9pm Nov 24 - Plaid Friday Nov 24 - Santa on the Square, 6-8pm Nov 25 - Small Business Saturday Dec 2 - Market Day, 10am-2pm WWW.MAINSTREETNEWNAN.COM

THE WRAP-UP/TOBY NIX

The Shine of Christmas Past A 500(ish)-word history on my thoughts of Christmas

may write pretty much the same column every year for the Christmas edition; I have a really bad memory. It is my hope that, if this is the case, those who read my writings have equally bad memories. Christmas was my favorite time of year for most of my life. It wasn’t about gifts received, as we grew up far from upper class. I’d still argue we grew up spoiled since I don’t put much stock in anything that can be bought with money. The Nix Christmas, though plenty full of wrapped presents, was much more about presence. My oldest brother was always in town and at my parents’ house, as was most anyone else who’d ever met any of us. My parents’ house was always full of people and food. And I never wanted to miss any of either. When I got into public safety, as soon as possible in the new year, I would check the calendar versus whatever shift I was on to see how Christmas was going to land that year; that was the first thing I checked. Summer trips to the beach could be worked around, and I liked Easter and Thanksgiving as much as the next guy, but I’d happily work both if it meant I had Christmas off. The year 2020 came and, within the span of a few months, the family of six that I’d grown up knowing was cut down to a family of three. Both my parents and oldest brother all died quickly and unexpectedly. Christmas has lost a bit of its shine these last few years. When the family gets together, it’s impossible not to remember who all is not present. I think I spent too much time these last few Christmases dwelling on who wasn’t there with us. I don’t know if it’s me becoming older and wiser, or maybe it gets easier as the years pass, but this year I plan on enjoying the moment and having good old-fashioned fun with those who are still able to attend. I’m no spring chicken. When you factor in the average life expectancy of those in this profession, I’m in with the average age of Nixes who died in 2020, meaning there’s not much sand left in my hourglass. So I see no valid reason that I should spend my last block of Christmases pining over a few years of sadness when I have a lifetime of happy memories. Plus, seeing as how I don’t know how many gift-giving chances I may have left, I really have to spoil the kids. I’m not sure which one will be in the position to decide my retirement home. I want to be sent off somewhere in the middle of a bunch of land, “put out to pasture,” if you will. I can’t afford to have them feeling slighted by some Christmas gift. This column started in my head as a happy one because I’m looking forward to Christmas like the old days, not like the last few years. I may have taken a weird turn here toward the end with some gloom and doom, but I hope I can bring it home with a very heartfelt Merry Christmas to you and yours. NCM Southern-born and Southern-bred, Toby Nix is a local writer who works in law enforcement.

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NCM Nov/Dec 2023

Articles inside

Coweta Cooks

Turkey: The Lore, The Legend, The Lunch

3rd Place Decorated CHRISTMAS FROSTED CHERRY COOKIES

3rd Place Traditional PEANUT BUTTER BUTTERFINGER COOKIES

2nd Place Traditional HAZELNUT COOKIE SANDWICHES (Ferrero Ro-Sleighs)

2nd Place Cookies by Kids PEANUT BUTTER BLOSSOMS

Grand Prize Winner and 1st Place Cookies by Kids CHOCOLATE CRINKLE COOKIES