Bluffs & Bayous November 2012

Bluffs & Bayous { November 2012 {

{ November 2012 { Bluffs & Bayous


When we think of Southern food, we automatically think biscuits, barbeque, and fried chicken.

Yes, those are staples in our Southern cu-linary fare; however, living and dining in the South offers so much more. During this holiday season of Thanksgiving our minds turn to food for feast! That’s it….feast. We call this season our feast season, offering thanks for all of the many feasts of our lives, that is, our many blessings—our family, our faith, our freedom…. But before we get on a tangent of thankfulness, I want to salute our feast focus for November. Esther Carpenter, chef, artist, and owner of The Elms in Natchez, Mississippi, shares her ancestral home all year long as a Spring Pilgrimage tour home, bed-and-breakfast inn, and fine-dining venue, often collabo-rating with neighbor Joe Stone, owner of the Joseph Newman Stone House, for an

From Your Publisher . . .

evening of champagne, music, and dinner. Our culinary columnist Jennie Guido ex-perienced this evening of Southern charm and shares Carpenter’s food feast as one of our featured articles.

Working with Media Specialist Adam Blackwell, Guido also connected with Andy Chapman, owner of EatJxn in Jackson, Mississippi. Her second feature this month focuses on this social media outlet that offers reviews and responds to queries about local restaurants in the cap-ital city. The site relates stories of area restaurants from an “eatie’s” perspective. Be sure to peruse this site; and when in Jackson, take advantage of the many res-taurants they have canvassed that you may not know about.

Becky Junkin, who with husband, Jerry, owns antebellum Hechler Hall here in Natchez, has returned this month with

some of her family’s favorite recipes that she prepares for their Thanksgiving feast. She has also included recipes for some healthy and tasty seasonal muffins. I have found some soups that are sure to please the buds as well. I love soups during the cooler months, especially using autumn’s fresh vegetables. The fresher the ingre-dients the better! Try making soups and freezing them to have on hand for quick-supper nights or to share with friends dur-ing the holidays.

Our “Premier Events” and “Up & Coming” offer information regarding local tours, timely events, and outings. This com-prehensive calendar is also posted on our website and in our interactive magazine on-line. Also, our events are emailed weekly to our reading public and feature the exciting goings-on in ALL of our readership areas. If you do not receive this information, please email Adam Blackwell—[email protected]—to be placed on our newsletter list. I encourage all of you to go to our Facebook page and “like” Bluffs & Bayous, and connect with us on Twitter. We offer our magazine online and free for ev-eryone to read, enjoy, and learn about life along and beyond the Mississippi.


Columnist Mary Emrick is the owner of Turning Pages Books & More in Natchez, Mississippi.

Robert Ferguson, a resident of Jack-son, Mississippi, for most of his life, received his degree in horticulture from Mississippi State University in 1973. Interested in orchids since the age of 13, he owned Ferguson Orchids from 1973 to 2002 where orchids were cloned, grown from seed, and sold. Ferguson is a Life member of The American Orchid Society, has garnered four Ameri-can Orchid Society Awards for his

orchids, and has won three American Orchid Society Exhibition Trophies for Best of Show.

Jennie Guido is a graduate of Delta State University with a Bachelor’s Degree in Arts and Master’s Degree in English Education. Having lived up Highway 61 in Cleveland, Mississippi, she recently has returned to Natchez, her hometown, to pursue her professional career.

Lucien C. “Sam” Gwin III, a native of Natchez, Mississippi, was admitted to the Mississippi Bar in 1981. Since then, he has been practicing at the law firm of Gwin, Lewis, Punches & Kelley, LLP, in Natchez. His practice includes general litigation, real es-tate law, divorce, contract disputes, eminent domain, products liabil-ity, personal injury, medical matters, and some estate work.

p u b l i s h e r

Cheryl Foggo Rineharte d i t o r s

Jean Nosser BiglaneCheryl Foggo Rinehartg r a p h i c d e s i g n e r s

Jan RatcliffAnita Schilling

m e d i a c o o r d i n a t o r

Adam Blackwells t a f f p h o t o g r a p h e r s

Van O’GwinElise D. ParkerJennifer RatliffCheryl Rineharts a l e s s t a f f

Cheryl RinehartDonna SessionsJoAnna Sproles

Bluffs & Bayous is published monthly to promote the greater Southern area of Louisiana and Mississippi in an informative and positive manner. We welcome contributions of articles and photos; however, they will be subject to editing and availability of space and subject matter. Photographs, comments, questions, subscription requests and ad placement inquiries are invited! Return envelopes and postage must accompany all materials submitted if a return is requested. No portion of this publication may be reproduced with-out written permission of the publisher. The opinions expressed in Bluffs & Bayous are those of the authors or columnists and do not necessarily reflect the views of the publisher, nor do they constitute an endorsement of products or services herein. We reserve the right to refuse any advertisement. Bluffs & Bayous strives to insure the accuracy of our magazine’s contents. However, should inaccuracies or omissions occur, we do not assume responsibility.

o f f i c e423 Main Street, Suite 7 | Natchez, MS 39120

601-442-6847 | fax [email protected] | [email protected]

[email protected]

Jean BiglaneAdam Blackwell

Cheryl Rinehart Anita Schilling

Van O’Gwin Elise D. Parker

Jan Ratcliff

C o n t r i b u t o r s

on the coverAs part of our Feast Issue this

month, we’ve traveled to The Elms, a bed-and-breakfast mansion and

home of Esther Carpenter. Artist and chef de cuisine, Carpenter

opens her home for tours, special dinners, cooking classes, weddings, and other festive events. Earlier this fall, cuisine columnist Jennie Guido

enjoyed one of Carpenter’s extraordinary dining venues.

See story pages 32 - 34.

Columnist Ross McGehee, a life-long resident of Natchez, Mis-sissippi, owns a diversified and far-flung farm operation.

Patricia Taylor is a Doctor of Natu-ropathy and a Consultant Medical Herbalist, having studied at the University of Wales and Clayton, Alabama. She is a member of the National Institute of Medical Herbalists of Great Britain and a registered herbalist with the American Herbalists Guild. Taylor has a practice in her hometown in England, and she and her husband John split their year between there

and their home in Natchez, Mississippi.

Columnist Alma Womack lives on Smithland Plantation on Black River, south of Jonesville, Louisiana. In addition to her duties as maitresse des maison, she is the keeper of the lawn, the lane and the pecan orchard at Smithland.

Donna Sessions JoAnna SprolesJennifer Ratliff


EatJxn: Food Journaling at Its Finestpages 26 - 27

Modern Day Soiree ~ The Joseph Newman Stone House and The ElmsAn Evening of Classical Music and Haute Cuisine

pages 32 - 34

November 2012

In the Kitchen . . . Cheryl’s Friends and Family

pages 56 - 60

FEATURESEatJxn: Food Journaling at Its Finest ................................................................... 26-27Modern Day Soiree ~ The Joseph Newman Stone House and The Elms

An Evening of Classical Music and Haute Cuisine ........................................... 32-34

In the Kitchen . . . Cheryl’s Friends and Family ................................................... 56-60

FAVORITESAll OutdoorsLetting the Highs Carry the Lows ........................................................................ 14-15

EventsNovember Premier Events ................................................................................... 62-63

November Up & Coming! .................................................................................... 64-75

From the StacksThe Two Histories of Thanksgiving Every Child Should “Read” ............................. 11

In the GardenOften Addictive Phalaenopsis Orchids ................................................................ 22-23

Legal NotesLaw Along the Mississippi ......................................................................................... 37

Random JottingsSaffron Walden and Audley End, Essex, England .............................................. 44-47

Southern SamplerThe Glories, Chores, and Challenges of Autumn ............................................... 79-81

THEsocial SCENEGrandmother Shower for Michelle Howell ............................................................... 9 Senior Party for Carey Crozier ............................................................................. 16-17Natchez Festival of Music Reception ................................................................... 18-19Reception Honoring NGC Volunteers ...................................................................... 24NGC’s Fifth Annual Fall Bash ............................................................................... 28-29Friends of the Library Membership Party ........................................................... 38-39Junior Auxiliary of Vicksburg ................................................................................... 40Farewell Luncheon for Kay Young ........................................................................... 41Natchez-Adams County Chamber of Commerce Gala ....................................... 48-50Benefit Dinner for Congressman Greg Harper ......................................... 54-55Pike County Arts Council Honors William Dunlap .................................................. 61Taste of the Trust Ticket Party ....................................................................... 76Families First for Mississippi ...................................................................................... 77

THE wedding SCENEGolden Anniversary Reception ............................................................................12-13Hardins Celebrate Golden Anniversary ...............................................................30-31Engagement Party for Robinson and Moore ..........................................................36


Grandmother Shower for Michelle Howell

Not often is a first-time grandmother blessed with identical twin granddaughters, so Vicksburg, Mississippi, friends of Michelle Howell of Mobile, Alabama, thought she needed a Grandmother Shower. Howell’s daughter, Dr. Hennessy (Henna) Winters, and her husband, Dr. William (Win) Winters of Birmingham, Alabama, are the expectant parents with baby girls due soon.

On August 18, 2012, Kinu Kraus opened her cheerfully decorated, Vicksburg home to guests while Heather Burns-Garcia laid out a magnificent selection of multiple sweets and savories. Anita Schilling poured peach and strawberry Bellinis and other selections as guests wrote grandmotherly advice in the guest book. Of course, some of the gifts made their way to the Winters’ home, but many stayed with Howell for use with the delightful duo.

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Dolores Rohrer, Ronda Wolfe, Michelle Howell, and Corin MorrisonKinu Kraus, Heather Burns-Garcia, and Dana KlimasPatsy Humble, Michelle Howell, and Henrietta LambAnita Schilling, Heather Burns-Garcia, and Ronda Wolfe

Grandmother Shower for Michelle Howell | Vicksburg, MS | THEsocial SCENE

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Nancy BonnerProud parents, Henna and Win, show off beautiful, identical twin daughters Parker Ann and Rowan Elise, born October 3, 2012. Congratulations to the new parents and grandparents!


The Two Histories of Thanksgiving Every Child

Should “Read”

From the Stacks review by Mary Emrick

This is the Feast by Diane Z. Shore, illustrated by Megan Lloyd

Sarah Gives Thanks by Mike Allegra, illustrated by David Gardner

T his is the Feast and Sarah Gives Thanks are two children’s picture books that teach valuable lessons

about our national holiday Thanksgiving. One gives the traditional story of the first Thanksgiving, including Pilgrims and Native Americans; the other relates the story of how Thanksgiving was established as a national holiday. This is the Feast written by Diane Z. Shore and illustrated by Megan Lloyd is recommended for ages four and up. The seasonal children’s title is the story of the Pilgrims who sailed on the legendary Mayflower in search of religious freedom and a new life. The book describes the hardships of those first immigrants includ-ing stormy seas, illness, and unfamiliar cli-mates and terrain. The book includes the story of the Native Americans who helped the Pilgrims learn to hunt and fish in the new land. These Native Americans also taught their new neighbors how to grow crops for food. After the Pilgrims had survived in their new home, America, for a year and had harvested the bountiful gardens, they invited the Native Americans to share in their first “Thanksgiving.” Shore writes the vivid story using rhyming lyrics that appeal to young children. Megan Lloyd provides beautifully colored and detailed illustrations to accompany the events of the story. A new book this Thanksgiving is Sarah Gives Thanks written by Mike Allegra

and illustrated by David Gardner. Mike Allegra’s picture book is recommended for first grade and up. Sarah Gives Thanks is the story of a Sarah Josepha Hale, who would not give up the idea of making Thanksgiving a national holiday.

Hale, the mother of five small children, became a widow when she was very young. She had no formal education but had been taught by her brother, who was a graduate of Dartmouth, and her husband, who was a lawyer. But still, there were no jobs for women in the early nineteenth century. How was she going to support her family?

Hale always had a love of words and began writing stories and poetry. She had been encouraged to submit her work for publication and decided she would try to keep her family from starving by writing. Boston magazines began paying Hale for stories she wrote after putting the children to bed in the evenings.

Four years following her husband’s death, Hall had a book of poetry pub-lished that was selling well. She was so thankful for her blessings that she wanted Thanksgiving like The Fourth of July to become a national holiday. In the 1820s, Thanksgiving was observed by a few states but not on a specific date.

For thirty-six years and through the terms of four presidents, Sarah wrote let-ters and lobbied for the national holiday. Finally on October 3, 1863, President Abraham Lincoln issued a proclamation making a national day of Thanksgiving. The holiday would be the last Thursday of November; and every year since, Thanksgiving has been celebrated. Sarah Gives Thanks tells the story of a courageous woman blazing a trail for

other women. Sarah Hale would not give up on her ability as a writer or on her de-sire to make Thanksgiving a national holi-day. I thank her! Mike Allegra and David Gardner present us a very well written, beautifully illustrated detailed story about Sarah Josepha Hale, an amazing woman.

In tandem This is the Feast and Sarah Gives Thanks will make thanksgiving a more meaningful holiday for young chil-dren and the adults who read to them.

Diane Shore has written several books for children and lives in Atlanta, Georgia. Megan Lloyd is a talented illus-trator of many picture books. She lives in Pennsylvania.

Mike Allegra is a journalist, play-wright, and magazine editor and lives in New Jersey with his wife and son. David Gardner, a resident of New Mexico, is the illustrator of many books for children.


Golden Anniversary ReceptionMelvin and Frances Davis celebrated their Golden Wedding Anniversary September 16, 2012, at Mt. Gilead Primitive Baptist Church in Smithdale, Mississippi. After church services, friends and family enjoyed a formal reception, hosted by the Davis children and honoring the couple for their fifty years of marriage. The honorees celebrated the event with a traditional cutting of the cake and formal family portraits as all on hand were treated to a scrumptious buffet.

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THEweddingSCENE | Smithdale, MS | Golden Anniversary Reception

Melvin and Frances DavisAbigail Mulcahy, Dana Mulcahy, and Katherine KellerCharlie and Charlotte WallaceJohnny and Carol Parsons

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Golden Anniversary Reception | Smithdale, MS | THEweddingSCENE

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Melvin and Frances Davis, seated, among family: front—Will Dayries, Ethan Keller, Seth Keller, and Katherine Keller; middle—Kevin Mulcahy, Matthew Mulcahy, and Abigail Mulcahy; back—Trey and Emily Dayries, Gordon and Lisa Haydel, Dana and Paul Mulcahy, Lori and Mike Keller, and Ilene and Reginald BankstonLisa Haydel and Anita ArnoldYolanda Spring and Frances Davis

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On a Sunday! He went home after dark that night, too. One time, I asked a host in a foreign country what the weather was expected to do the next day. He responded with the question, “What difference does it make?” He was no farmer! First, it would be help-ful to know what to wear. But rain or shine, there is something to be done or schedules to be changed because of weather. There are farms and fields that are far from the blacktop, and you don’t want to get caught six miles down a buckshot road after rain starts! And knowing how many hours of sunshine you’ll get affects when hay bal-ing should commence if rain is on the way. It’s interesting that, if you’ve spent your life outdoors, you take cues from animals, the wind, and sometimes the color of the sky to know what to expect from weather. Of course, I-phones have made it easy for the younger folks to show you where the storm is but they haven’t yet learned to “feel” the humidity change or read the clouds. Speaking of I-phones: I wish there was an “app” for making hay! You bale it in the

It had already been a long day. The soybean combine had taken in a large chunk of wood the night be-

fore and broken a $1000 shaft that Mike had driven 400 miles to replace. Russell, the John Deere mechanic, had been with us all day making repairs. At one point of reassembly, two of us were lying on our stomachs in the dust on top of the machine, pulling up on the re-placement part; another lay on his back under the machine, pushing up with his feet; and a fourth was putting bolts in place. We had it back together in time to cut just one hopper of soybeans after dark. Russell, the mechanic, left about 9:15 that night, and he had an hour-and-a-half drive home. We all have good days and bad days. But when the weather, mechani-cal difficulties, and logistics conspire to thwart your best effort, it is some-times hard to be upbeat. Indeed there are often times when it would be easy to won-der why on earth you do this in the first place. With the financial risk in farming, the long hours, and all the things beyond your control, there would seem to be no logical reason to continue. But the flip side is that there are so many intangible benefits that far outweigh the sleepless nights and skinned knuckles. Long days in the field are beyond the comprehension of many. Awake before 6:00 a.m. (no alarm clock), gone at 6:30 a.m. (Ask the neighbors.), and rarely home before dark, six and often seven days a week. But if you don’t have parts to pick up and go straight to the field, it is likely that you’ll watch the sun come up or see deer or raccoons drift through the fog in the early light. Sightings of alligators, hawks, and passing geese sometimes break the monotony of a long workday. On one farm, we enjoy watching the passing towboats as we work the fields next to the Mississippi River. On three different farms, we watched Bald Eagles

soar overhead this year. Even something as common as a thunderhead’s building in the distance can make you stop everything else that’s going on in your mind and marvel at the energy it has. Late in the day, sunsets along the river are spectacular if the baro-metric pressure is high. Then after dark, when machinery is shut down, the coyotes tune up and send chills up your spine. Good days are about people, too. You know which businesses are open at 7:00 a.m. and they know that if you show up at 7:15 you’ve already made another stop. We are grateful for the folks who make the effort to be available. Like the call made to John Deere last week on a Sunday for advice on a reluctant machine. Darn right they answered the phone! I was driving up to the broken down combine, talking on the cell phone with a mechanic at the dealership, when I looked in the rear-view mirror and literally had Russell following right behind me. He was going to another call and thought he’d just check on us as he passed by. He finished his other job and came back by just in case we needed him.

Letting the Highs Carry the Lows

All Outdoors by Ross McGehee


hottest part of the year and put it out in the coldest part. And putting it out exposes you to the disdain of the beneficiaries, obvious-ly, since they force you to travel through their leavings. Get back in the truck, and now it smells like a cow pile. Not to worry . It only lasts until you wash it out in the spring. But the flip side is that you are there to watch the birth of next year’s babies and that never gets old. Sometimes assistance is required in a birth, and there’s a better than even chance that your efforts will be rewarded with bovine hot-pursuit! They are just getting us back. Rounding up cattle isn’t as romantic as the westerns would have you believe. Routing cattle out of the woods, especially if they are hiding, can be a challenge. They can hide where horses and four-wheelers can’t go; and when set in motion, they obviously follow the rules of engagement they crafted while sequestered the last time. Most will head in the same direction, but that’s only a ploy to divert your attention from the four that doubled back into a persimmon thicket. Still, there aren’t many sights as stirring as the fluid motion of a herd of cattle moving as a body across a valley and up the next hill. The energy displayed and the tonnage

moved by the right amount of human pres-ence are impressive. The effect of human presence on our surroundings is unquestionably important. Visualizing it is important for your psyche as well. My daughter Mary Elizabeth, who now lives in Connecticut, reports that on one of the most popular websites there is a program called “Farmville.” Apparently, participants can run a “virtual farm” on-line, buy and sell supplies, hire consul-tants, choose crops to grow, and get feed-back on how well their efforts “paid off.” I think programs such as this speak to the basic need of people to feel produc-tive even though their careers have con-fined them to offices, and the only thing they gather is data. For instance, last week, my daughter Sophie showed up in the field and wanted to help. She has a degree in Graphic Design, but my son Daniel put her on an enormous tractor with a 30-foot wide implement behind it. He showed her how to use the Auto-steer; and before you know it, she had tilled 60 acres with the same precision that she uses to apply eye-liner! Just like the folks who play farmer online, she felt that she had accomplished some-thing tangible.

A job “in town” would be one step up from prison for many of us. Being outdoors is central to the personality of folks who live and work outdoors. And that comes with the understanding that sooner or lat-er you’re going to get rained on, cold, or so hot that you’ll need a change of clothes mid-day. But you’re also going to see lots of spotted fawns, rainbows, goose migra-tions, crops grown, crops harvested, and – if you’re lucky – some fabulous cow wrecks! Working outdoors may mean that you won’t have a tennis court or swimming pool at home; and with any luck, you won’t be there to use them anyway! We’ll celebrate Thanksgiving this month. And in a country where many com-plain of a lack of work while others of us can’t get away from it, we should be grate-ful for the opportunities that we are given. Although so many feel that they should be entitled to success, however they choose to define it, all we are really entitled to is op-portunity. How we respond to it and how we view it is up to us. Just like feeding cows, we can focus on what we are step-ping in or focus on where it is taking us. Sometimes you just have to let the highs carry the lows.


Senior Party for Carey CrozierFriends and family honored Carey Crozier of Brookhaven, Mississippi, with a Senior Party to celebrate her senior year at Brookhaven High School. Hostesses for the party at Skate Zone included Kellye Sicks, Sarah Foster, Kim Arnold, Jennifer Adcock, Angie Warren, Leanna Crozier, and Gerri Miller.

THEsocial SCENE | Brookhaven, MS | Senior Party for Carey Crozier

Chase, Clay, Chaney, Carey, Lola, and Leanna CrozierKellye Sicks, Sarah Foster, Kim Arnold, Jennifer Adcock, Angie Warren, Leanna Crozier, and Gerri Miller Alisia Williams, Aliyah Lyons, Adrianna Spiller, and Kadijah StewartCarey Crozier and Leanna CrozierCarey Crozier and Shelby PeaveyWill Hickman and Monia KaurHenrietta Clay, Carey Crozier, and Ron ClayAlex Craig and Jessie Henning

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Senior Party for Carey Crozier | Brookhaven, MS | THEsocial SCENE

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Archea Brotherns, Carey Crozier, Christen Benson, Monique Batteast, and Shelby PeaveySeth Porter and Maggie ReddJaboree Poole, Shelby Peavey, Genoa Sartin, and Christen BensonAshley Mezzanares and Peyton Clark

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Natchez Festival of Music ReceptionThe Board of Directors for Natchez Festival of Music was honored recently with a cocktail reception at the home of Bill and Bobbye Henley in Natchez, Mississippi. Artistic Director Jay Dean was on hand to mingle with the directors and festival members.

THEsocial SCENE | Natchez, MS | Natchez Festival of Music Reception

Jay Dean, Ed Haworth, Sandy Taylor, and Rena Jean SchmiegBobbye Henley, Stratton Bull, and Doris Ann BenoistBob Sizemore, Jay Dean, and Bill HenleyMary Lessley and Jay DeanPeggy Sandel and Bobbye HenleyWalter and Peggy SandelClaudette Songy, Sandra Burkes, and Mike GammelJay Dean and Bob M. Dearing

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Natchez Festival of Music Reception | Natchez, MS | THEsocial SCENE

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Mary Lessley, Ed Haworth, Tom and Sandy Taylor, and Mike GemmelBobbye Henley, Dr. Brad LeMay, and Rena Jean SchmiegDan Winn, Bruce Brice, and Dr. Brad LeMayElaine Gammel, Dr. Brad LeMay, Maxine Brice, and Arthur PersonDianna Glaze and Mike Gammel

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{ November 2012 { Bluffs & BayousPage 20 { November 2012 { Bluffs & Bayous

Bluffs & Bayous { November 2012 { Bluffs & Bayous { November 2012 { Page 21


Phalaenopsis orchids are the ones that have the large, wide, flat, tapered succulent leaves that grow from

the center of the plant. They are sometime called the ‘Moth Orchid.’ Their leaves of phalaenopsis orchids can be dark, solid green top and bottom or pur-plish with silver markings on top and pur-ple beneath. Some can also have variegated leaves. The orchid’s leaves are used as wa-ter storage organs and can be very brittle the more water they store.

In the Garden story and photos by Robert Ferguson

Often Addictive Phalaenopsis OrchidsThe leaves can tolerate dif-

ferent percentages of light, de-pending upon the temperature of the surrounding environ-ment; but under NO circum-stances allow DIRECT SUN to hit the leaves. Phalaenopsis normally grow in very sub-dued light in their native habi-tats in the Philippine Islands, Malaysian Archipelago, Borneo, and Sarawak. These jungles are very warm and hu-mid for most of the year. Many species occur within the genus Phalaenopsis, and they are slow growers. All phalaenopsis are epiphytic and can reach a 36-inch leaf span when grown successfully. The longer phalaenopsis orchids can remain UNDISTURBED (not repotted), the more rewarding the plants will be. Their large, whitish-silver roots can have a flat, scale-like texture with a green tip when the plants are actively growing. The roots emerge per-pendicular to the leaves while the flower-ing spikes emerge in the same plane as the leaves. When exposed to light, phalaenopsis can also perform photosynthesis. When grown properly, phalaenopsis can flower year round. Their flowers can range from one-half inch to four inches; and col-or patterns include striped, blotched, bars, spots, and concentric circles around the column. Their labellum can be flat with

spurs on either side or very narrow and linear. Ordinarily, phalaenopsis orchids require temperatures above 60 de-grees to grow successfully. However, to produce flowering spikes in captiv-ity, these orchids need cool tempera-tures below 60 degrees for 30 nights to initiate flower formation. One should never use water be-low 60 degrees when watering pha-laenopsis. Cold water will cause ad-verse conditions to develop on the leaves, thereby causing the loss of the leaves. When watering in the winter, it is best NOT to get water on the suc-culent leaves but only on the roots.

Many different media, from sphagnum moss to just plain cedar slabs, are used for growing these epiphytic plants. The me-dia depends upon your growing area. In the past, people have potted phalaenopsis in conventional clay pots with different kinds of tree bark, moss of different kinds, coconut fiber, actual peanut shells, or just plain and very coarse perlite. Whatever you use, bear in mind that the plant DOES NOT want to be disturbed and requires at least 50 percent humidity. These are true tropical dwellers and will have difficulty


growing to their potential if these condi-tions are not met.

A word of CAUTION about grow-ing phalaenopsis: it can be VERY ADDICTIVE. When you find your phalae-nopsis growing new leaves that are larger than last year’s growth, producing bigger and more flowers and lasting longer, you have reached a new plateau. You then may choose to begin sharing your lower quality plants with friends, thereby making more space for better quality plants.

Phalaenopsis breeding has produced many thousands of hybrids just in the last 30 years, and cloning has really changed the availability of affordable phalaenopsis. Most consumer orchids now are available for $9.99 and up, depending upon qual-ity. If you find yourself not satisfied with the chain-store varieties, there are grow-ers around the country producing fabulous phalaenopsis. These are available at spe-cialty greenhouses and at regional orchid shows mostly in the fall through spring when phalaenopsis are in bloom.

My collection of phalaenopsis orchids started on my mother’s dining room table in 1959. As of 1986, it had grown to an 8,000-square-foot greenhouse.


Reception Honoring NGC VolunteersAn afternoon reception was held at the home of Donna Sessions in Natchez, Mississippi in late September 2012 to honor members of the Natchez Garden Club who work on the various teams that orchestrate the Candlelight Dinners, events that benefit the restoration of the club’s historic properties. Team members were reminded of the club’s appreciation for their dedication and hard work.

THEsocial SCENE | Natchez, MS | Reception Honoring NGC Volunteers

Jo Ann Herrington, Carol Frank, Regina Hootsell, Monica Cross, and Donna SessionsPenny Daggett, Jo Ann Herrington, Rose Borum, Susan Gardner, and Ariel GardnerDonna Sessions, Suzan Hogue, Andreé Gamberi, and Penny DaggettMeghan Guido and Phyllis FeiserSusan and Ariel GardnerPhyllis Feiser, Meghan Guido, and Carol Frank

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You know those nights when trying to decide on what to eat, let alone where to eat, seems to challenge

even the most head strong of decision-makers? Well, thankfully there is a way around all of the guesswork when it comes to picking out the perfect eatery in the Jackson, Mississippi, area. The brain child of Andy Chapman, EatJxn is not only a so-cial media outlet for reviews of and queries about local restaurants but also a website fi lled to the brim with articles debating the best of the best in the capital city. Chapman’s journey through the many so-cial networks started simply with a Twitter account. “In late 2009, I was doing a lot of consulting work and ended up working for about six different restaurants at once to help them all learn about social media. Back

EatJxn: Food Journaling

at Its Finest

Something Scrumpt ious by Jennie Guido

then, it was a ‘new’ thing to be on Facebook as a business; and to my knowledge, there were no restaurants on Twitter in Jackson at that time,” Chapman explained.

EatJxn was formed to give these restau-rants “a voice” in the media outlets; and within a few days, over one hundred peo-ple had taken notice and followed along. Now, with over seven thousand followers, EatJxn is also a functioning Facebook fan page and full website devoted to teaching Mississippians how and where to eat. Chapman told me how over time differ-ent chefs asked him to stop by and see the inside of their restaurants. As he did so, he recalled, “I started to see that there was a world of food around here that the ‘aver-age guy’ may have missed. I fell in love with being able to tell the story from an ‘eatie’s’ perspective.” Of course, some things were explained to followers such as the ever elusive foi gras and where exactly the best fried mozzarella can be found; but for the most part, EatJxn became a way to

get to know the many restaurants hidden throughout the area. For us, the ones that live along the Mississippi, EatJxn features restaurants that are “worth the drive” to help even those who do not live in the metro area fi nd a new place to enjoy. For that weekend get-away to New Orleans or that beach vaca-tion along the coast, EatJxn’s website pro-vides helpful hints and fabulous fi nds that the everyday observer would not be priv y to otherwise. For example, many of our readers are known to take weekend jaunts up North to follow the Rebels, Bulldogs, and even the Fighting Okra; and EatJxnhas several articles to help these travelers locate the perfect spot for a meal abroad. I asked Chapman what his plans are to compete with the world of apps out there. “I think we offer a fresh perspective and more than what the others have with just their ‘yea’ or ‘nay’ and a comment,” he said. “We actually are out there behind the scenes, working with restaurants to help

“Nagoya has always been a favorite of mine for Sushi, and this asparagus and almond fi lled roll is to die for.” — Andy Chapman, EatJxn


them grow their business and helping them to improve. I’ve called many owners per-sonally late at night, if I hear of a bad expe-rience, so they will have the opportunity to follow up on it and fix whatever the prob-lem may be.” By being involved with each restaurant, Chapman and the crew at EatJxn are able to give readers the full experience and not just a second-hand look at the menu. “We are really focused on economic develop-ment for restaurants,” Chapman stated. “I want them to do well. I want them to get other publications talking about them. I want national media to understand that we are a true culinary destination.” Working alongside Chapman are sev-eral important team members to help launch EatJxn further into the viral com-munity. “My wife Marianna is the Head of Operations, manages our writers and pho-tographers, and keeps the wheels on the road, so to speak,” Chapman explained and added, “Laura Busby is the Technology Manager that is a tremendous asset to the team. Angela Shepard is the Sales Director and works with sponsors to help tell our story and sell our brand. Also, Mary-Susan Anderson is our Event Coordinator who is managing our Jackson Restaurant Week

and our different Throwdown Events, such as the Crab Cake Throwdown, as well as our Chef’s Table events.” These Chef’s Table events, Chapman clarified, “are ticketed events that are open to the public with a limited num-ber of tickets available. When they are gone, they are gone. It’s a great way to highlight a venue, chef, and sponsors for a very select group of folks and to have a wonderful time learning but also just having fun with the chefs in an intimate

setting. Most of the time they are hidden in the kitchen, and you don’t get much interaction with them during a meal.” However, with such EatJxn events as these, foodies are able to meet the man or woman behind the curtain at some of their favorite eateries and such.

As far as what the future holds for EatJxn, Chapman confirmed there are many things to come that will be launch-ing soon. “I can’t spill all of the beans just yet,” he commented, “but we’ve got sev-eral regions in mind for growth and even some national partners to help us along the way. It’s exciting!”

So, what makes EatJxn so unique? “I think we have a diverse collection of in-formation,” Chapman said. “We have the white-table-cloth experience that we cover, and we also love a greasy spoon and a burg-er that would knock your socks off. I strong-ly believe that the restaurants and quality here are really exceptional; so when folks want to know what to expect at a restaurant, I think we do a good job of painting the pic-ture before they make a decision.”

Head on over to EatJackson.com, fol-low @eatjxn on Twitter, and like them on Facebook to learn more about Chapman, his team, and the many scrumptious sites they have so diligently and delectably explored—and are so enthusiastic about sharing.

“FRIED cheesecake from Wasabi Sushi & Bar... Wow!” — Andy Chapman, EatJxn

“I am a burger person, and EatJxn has an entire article debating the best burger in Jackson with this one—the Butter Burger from Mint the Restaurant.” — Andy Chapman, EatJxn


NGC's Fifth Annual Fall BashThe Natchez Garden Club held its Fifth Annual Fall Bash in the Barrel Room at Bowie’s Tavern in downtown Natchez, Mississippi, on September 27, 2012. Silent Auction packages were on display for bidding while guests enjoyed cocktails and appetizers. This casual benefit is one of several events held throughout the year to maintain and restore the club’s historic properties that are open to the public.

THEsocial SCENE | Natchez, MS | NGC's Fifth Annual Fall Bash

Front— Jessica Ryan and Lauren Middleton; back—Jennifer Slover, Catherine Callon, Kari Guido, Meghan Guido, Katie Johnson, and Jennie GuidoCarol Frank, Rachel Garber, Kathy Garber, and Smokey Joe FrankBrenda and Ricky Edgin, and Randy SmithWill Carter, Alan Smith, Caroline James, Scott Slover, Rene Cantu, and Kacie SmithHelen Smith and Faye WeatherlyMeghan Guido, Michelle Skates, and Kristen JordanDarby Short and Linda Melancon

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NGC's Fifth Annual Fall Bash | Natchez, MS | THEsocial SCENE

Cretia Johnson and Faye WeatherlyLauren Middleton and JoAnn HerringtonRyan Richardson, Regina Hootsell, Tim Sessions, Finley Hootsell, and Donna Sessions

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Hardins Celebrate Golden AnniversarySeptember 22, 2012, marked the Golden Anniversary of Mr. and Mrs. Emile Gene Hardin of McComb, Mississippi. Father Brian Kaskie of St. Alphonsis Catholic Church officiated at the renewal-of-vows ceremony for the couple who as Carol Jean Cody and Emile Gene Hardin were married in 1962 at Mt. Hope Lutheran Church in Allen Park, Michigan. After the ceremony, the couple and guests enjoyed a champagne toast and lunch hosted by their daughters Kelly Ann Daigrepont and Jenny Rebecca Hays in the church’s Ligouri Hall. Photos by Elise Parker 1

THEweddingSCENE | McComb, MS | Hardins Celebrate Golden Anniversary

Gene and Carol HardinConnie Fontenot, Chuck Fontenot, Carl Curry, Isabel Curry, Nancy Patterson, and Jerry PattersonHardin grandchildren: Sean Hardin, Dane Daigrepont, Bryan Hays, Nicole Brown, and Connor HaysRebekah, Rachel, Jeff, Shari, and Kylee FrankDana Daigrepont, Sean Hardin, and Tabetha BrownWillard Seale, Florence Seal, and Donald Wells

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Hardins Celebrate Golden Anniversary | McComb, MS | THEweddingSCENE

Kelly Daigrepont, Carol Hardin, Gene Ross and Gwen SheffieldGene Hardin and Jenny HaysCarol Hardin and Betsy SheltonCliff and Marty Ott

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Each year during both Fall and Spring Pilgrimages, all of Natchez, Mississippi, rises to these occasions

with only the best of the best to offer our guests from across the globe. This year the tradition continued with such classic en-ticements as the musical musings and de-lectable delicacies showcased by Joe Stone and Esther Carpenter, respectively, with their elegant block-party evenings. Both The Elms and The Joseph Newman Stone House, now located across Washington Street from each other, were built in the 1850s by David Stanton as one home. According to Carpenter, “The Stone House was a home built for Stanton’s chil-dren as a billiard hall to entertain them-selves.” However, when the property was sold, she added, “The two were sold sepa-rately to the Drakes, who bought The Elms, and the Stones, who bought the billiard hall. Over the years, both homes have been passed down through the different fami-lies to today’s owners—Esther Carpenter

Modern Day Soiree ~ The Joseph Newman Stone House and The Elms

An Evening of Classical Music and Haute Cuisine

Something Scrumptious story by Jennie Guido, photos by Aimee Guido

running The Elms as a Bed-and-Breakfast and Joe Stone doing the same at The J.N. Stone House.

After careers in New York and other fabulous places, both Carpenter and Stone re-turned to Natchez to bring their experiences home and put a new spin on these clas-sic Natchez favorites.

As we chatted, Carpenter explained that what she want-ed to achieve with these eve-ning, block-party events was a way to involve tourists with the locals. It is one thing for a tourist to be an onlooker, a viewer, but it is an entire-ly different experience when a visitor can participate and “experience our culture first hand,” Carpenter clarified. To join the growing numbers of locals

as well as tourists sampling this unique event, on a crisp Friday night in October, my sister and I ventured down-town to join Cheryl and Mike Rinehart and friends for an entertaining night on

Washington Street. The evening com-menced at The Stone House with Joe Stone’s lively and inspiring piano pieces. Sitting in the parlor, all of us were im-mersed in the strains of musical selections reflecting various styles and different eras. Such a perfect ambiance for the first half of our evening was soon followed by a ban-quet befitting the royals

Once we crossed the street, the eve-ning’s intrigue continued with scents of fall spices wafting from The Elms’ kitch-en. The elegant antebellum home’s formal dining room welcomed us with meticulous place-settings and crisp linens at every seat around the long table that was centered with a colorful porcelain bowl filled with shiny green apples.

To initiate the repast, Carpenter served Lobster Saffron Minestrone, setting the bar extremely high for the rest of the menu. Filled with a medley of vegetables and

Above—Esther Carpenter seated in the dining room with one of her featured desserts, Pumpkin Moose with Crunchy Gingersnaps and Maple Whipped Cream

Left—Esther Carpenter enjoys the evening with Teresa Risher Burns and Eileen Read Ball, all friends from childhood and former dancers with Natchez Ballet Academy.


large lumps of luscious lobster, this soup was a perfect way to warm up on a chilly night and begin our fine-dining experience. The small kick from the minestrone’s saf-fron is a taste I particularly relished, and one I will seek on menus from now on. After a tossed green salad topped with a tangy champagne vinaigrette, each of us enjoyed our choice of entrees for the eve-ning—Veal Chops with a trio of vegetables or Pan-Fried Oysters wrapped in bacon and a manicotti filled with collard greens. Thankfully, I have a sister with a yen for oysters, so we made our selections fairly quickly. Her oysters were “to die for,” cozy in their little bacon beds and nestled atop a savory romesco sauce of roasted peppers, tomatoes, and almonds. The manicotti was a treat as well with its twist of traditional Southern cuisine. As for my veal, one simple word—suc-culent. I have never had a piece of meat so flavorful, so tender, so juicy, and so enticing with its heady mushroom sauce. A delight-ful surprise was the pureed complement to this main course. I have always been a bit tentative about beets; they just never have sounded too appetizing. Boy have I been missing out! They were unexpectedly sweet; and the combination of beets, parsnips and

sweet potatoes were a tan-talizing trio. Tender, tasty yeast rolls were served with both entrees to com-plete the main course. As if all of this fab-ulous fare were not enough, Carpenter daz-zled all of us with one final dish, her dessert se-lection for the evening—a warm, caramelized ap-ple topped with a scoop of cinnamon ice cream. Oh, my! The apple was scrumptious, and the ice cream was outstanding with its spicy taste of fall and texture accented with tiny ice shavings.

I have to say that among all of the events, dinners, and nights of entertainment I have attended in Natchez over the years, this was such a treat and break from the usual that I cannot wait for another night like this one. Not only were the food and music fantastic, but also the company with whom my sister and I enjoyed the evening was stellar—peo-ple I have known for many years and with whom that evening I shared several hours of pure socializing, just enjoying their com-pany, catching up on their lives since we last visited, and learning more about them. Carpenter was even able to join in on the fun, having a mini-reunion with her Natchez Ballet Academy girlfriends Teresa Burns and Eileen Ball. If you are looking for a unique twist to your weekend enrichment, venture over to www.natchezantebellumtours.com to learn more about The Elms, The Joseph Newman Stone House, and other delight-ful Natchez venues for you and your fam-ily to enjoy. Also, over the upcoming holidays, be sure to try the two recipes that follow. The Pumpkin Mousse was one of the desserts featured on the menu for an evening at The Elms. However, both are treats for all of your family to enjoy.


Molten Chocolate Cake4 squares Baker’s semi-sweet chocolate½ cup butter1 cup powdered sugar2 whole eggs2 egg yolks6 tablespoons flour½ cup thawed Cool Whip whipped topping

Heat oven to 425 degrees. Butter 4 small custard cups, and place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on high for one minute or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups. Bake 13 to 14 minutes or un-til sides of desserts are firm but centers are still soft. Let stand for one minute. Carefully run small spatula or knife around edges of cakes to loosen; invert onto dessert plates. Serve warm with Cool Whip on top.

Pumpkin Mousse with Crunchy Gingersnaps and Maple Whipped Cream1 tablespoon of powdered gelatin¾ cup of water4 large egg yolks

6 tablespoons of maple syrup

1½ tablespoons of rum½ teaspoon ground

ginger½ teaspoon allspice¼ teaspoon cinnamon¼ teaspoon clovesPinch of nutmeg¼ teaspoon salt1 cup heavy cream2 large egg whites2 tablespoons sugar10 gingersnaps,

crushedDissolve gelatin in

water. Whip egg yolks and maple syrup, and add rum and spices.

Cook in double boiler, whisking briskly until the mixture has thickened and tripled in volume. Add moistened gelatin and take off heat. Whip cream until it holds soft peaks. Whip egg whites until shiny and hold firm. Holding back some of the cream for garnish (about ¾ of a cup), fold into pumpkin mixture; then do the same with the egg whites. Pour into parfait glasses. Garnish with whipped cream, crushed gin-gersnaps, and a drizzle of maple syrup.


Engagement Party for Robinson and MooreWhitney Moore and Chris Robinson were honored in September 2012 with an engagement party at the home of Gail and Johnny Ott of Summit, Mississippi. The couple exchanged vows October 5, 2012, in Tupelo. Photos by Elise Parker

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THEweddingSCENE | Summit, MS | Engagement Party for Robinson and Moore

Chris Robinson and Whitney MooreChris Robinson and Whitney Moore with hosts Gail and Johnny OttNeel and Niki Gibson with Emiko Faust Cindy and Larry Stewart with Judy JohnsonKathy Assaf, Lynn Leggett, and Virginia Pope

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Chip Leggett, Lamar Murrell, and Kennon Singley Betsy and Rusty RobichauxNoel Anders and Sally Johnson

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Law Along the

MississippiMoney on the Ground: BP Oil Spill

Remember the old saying, “If it’s too good to be true, then it probably is”? Well, there may be a little exception to that max-im. Some of you may have read about this already, but BP Oil Company is now pay-ing businesses in Mississippi for certain losses sustained due to its oil spill in May of 2010. I was first made aware of this situ-ation by my friend Chuck Norris.

This is how it works. You must gather all of your business’s “monthly” profit-and-loss records beginning in 2007 and extend-ing through 2011. If your business shows a loss for any consecutive three-month pe-riod for the months of May 2010 through December 2010, as compared to the aver-age of the profits and losses that your busi-ness received from 2007 through 2009 and also compared to the average in 2011, then BP will compensate your business for said loss. (I know; go ahead and pinch yourself to make sure it’s not a dream.)

The question then becomes which busi-nesses may submit a claim? The answer is virtually all businesses with the exception of banks, oil companies, and insurance compa-nies. That leaves almost everyone else in business in the state although this does not mean you are guaranteed money; you must have a legitimate loss for three consecu-tive months from the stated months of May 2010 through December 2010. Not only can any type of business file a claim, but also doctors, accountants, engineers, and—get this—attorneys can do so. Why, Bluffs & Bayous could even file a claim.

The next question is how does one go about doing this? The answer is to contact your attorney as most attorneys know how to go through the process of having claims administered.

The reason behind BP’s willingness to cover these losses is that, when the oil spill hit the coast, it caused a ripple effect throughout the economies of four to five southern states; and this method is the cho-sen equitable way to attempt to rectify the economic wrong.

My Take: Now, having practiced law for over thirty years, I know that a few people in business will feel that filing such a claim is just taking advantage of an unfortunate situation. They will feel that filing a claim just isn’t right. With that thought, one of Charlie Sheen’s infamous terms comes to mind—“losing.” On the other hand, a lot of people will be surprised how many businesses did take a temporary financial hit in these months of 2010, and submitting your data is just a way to see if you qualify. Again, an infamous Charlie Sheen-ism comes to mind—“winning.” Finally, there is a deadline looming, so you should not procrastinate in con-tacting your attorney about filing your business’s claim.

Slip and LoseThere was an interesting jury case

tried in September 2012 in the Circuit Court of Adams County, Mississippi, in which a lady was a caretaker, sitting for another elderly lady. The caretaker was asked to go out and cut some flowers in the backyard. While cutting the flowers, she fell and broke her foot. She had sub-stantial medical expenses. She testified that she fell in a concealed hole in the backyard. Another witness, who was the yardman, testified that he went out and looked and, of course, could not find a hole in the backyard. The case was sub-mitted to the jury, who stayed out sev-eral hours and came back deadlocked on whether there was liability or not. Therefore, the case will have to be tried all over again.

My Take: Litigation today can be very expensive, time consuming, and uncer-tain. Furthermore, you cannot predict what a jury will do in any courts in the state of Mississippi. I think the answer lies in judges ordering more mediation, which is a non-binding settlement con-ference. It is a statistical fact that 85% of all cases mediated settle at mediation or shortly thereafter.

Legal Notes by Lucien C. “Sam” Gwin III


Friends of the Library Membership PartyFriends of the George Armstrong Library in Natchez, Mississippi, hosted its annual membership party September 17, 2012, at the George Armstrong library. Of special importance were new programs the library has to offer, such as a “teen” room. Emphasis was also given to the new shutters and painting of the library. The Annual Tour of Homes sponsored by the Friends of the Library will be held December 2, 2012, featuring many never-before-toured homes in downtown Natchez.

THEsocial SCENE | Natchez, MS | Friends of the Library Membership Party

Cheryl Tipton-Emfinger, Deanna Bowser, Ed Bowser, and Susan CassagneAlice Kuiper, Kathie Swofford, Maria Bowser, and Lela Jeanne NallFriends of the Library Board: front—Nancy Williams and Maria Bowser; middle—Edwidge Mead, Linda Ogden, Susanne Tomlinson, Jeanette Warren, Judy Wiggins, and Virginia O›Beirne; back—Alice Kuiper, Candy Strader, Marcia Adams, Kathie Swofford, Corinne Randazzo, Lela Jeann Nall, Duncan McFarlane, Faye Weatherly, and Ella YoungFaye Weatherly and Faye LehmannSusan Cassagne and Nancy WilliamsJohn de la Tour and Duncan McFarlaneLinda Ogden and Casey Hughes

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Friends of the Library Membership Party | Natchez, MS | THEsocial SCENE

Duncan McFarlane, Linda McFarlane, Candy Strader, and Jeanette WarrenAlice Kuiper, Jeanette Warren, and Susanne TomlinsonAnne White, Rusty Marks, and Colleen WilkinsKathie Swofford, Virginia O›Beirne, and Danny O’Beirne Marcia Adams and Betty Lou HicksSarah Smith and Susan CassagneMarcia Adams and Julie KendallPage Ogden and Lela Jeanne Nall

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Junior Auxil iary of VicksburgJunior Auxiliary of Vicksburg, Mississippi, chapter members attended the National Association of Junior Auxiliaries (NAJA) Southern Area Meeting at Ridgeland High School in Ridgeland, Mississippi, on September 22, 2012. Junior Auxiliary is a national non-profit organization that encourages members to render charitable services which are beneficial to the general public with particular emphasis on children.

THEsocial SCENE | Vicksburg, MS | Junior Auxil iary of Vicksburg

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Kristy Cole, Mary Katherine Ellis, Laurie Prescott, Christin Matthews, Jennifer Grey, Carolyn Bradley, Sarah Nasif, and Molly ProcellCarolyn Bradley and Mary Katherine EllisMary Katherine Ellis, Jennifer Grey, Sarah Nasif, and Carolyn Bradley

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Farewell Luncheon for Kay YoungMembers of the Ferriday Garden Club in Ferriday, Louisiana, and other friends said, “Good Bye,” to Kay Young at a luncheon held recently at The Castle restaurant on the grounds of antebellum Dunleith Plantation in Natchez, Mississippi. Kay and her husband, Russ, are moving to Alpena, Michigan, to their retirement home on Lake Huron.

Farewell Luncheon for Kay Young | Natchez, MS | THEsocial SCENE

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Front—Patsy Eames, Josie Craig, and Carolyn Marshall; middle—Sandra Gibson, Anne Dyer, Kay Young, and Martha Perkins; back—Nancy King, Mary Lou Perkins, Dianne Watson, Joy Irvin, Joline Killen, Sherrill Sasser, Mary Beth Whitehead, and Jane VaughanSandra Gibson and Ann DyerKay Young, Nancy King, and Patsy EamesJosie Craig and Mary Beth Whitehead

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Saffron Walden and Audley End, Essex, England

Random Jottings by Patricia Taylor

The picturesque medieval town of Saffron Walden, known until the Middle Ages simply as Walden or

‘Weala-denu’ (the Valley of Britons or Serfs), is situated amongst some of the fin-est rolling countryside of Essex. With its narrow streets and ancient houses, Saffron Walden is the quintessential English mar-ket town, its overhanging buildings typi-cal of the Middle Ages. The upper stories of some buildings project out low over the pavement; and one can reach to touch the upper floor, a tall man needing to duck to save a broken head. Originally a small Celtic village tucked in the valley, it grew into a prosperous community of Saxon-speaking farmers, merchants, and traders. Following the Norman Conquest of 1066, the village and surrounding lands were given by William the Conqueror to the de Mandeville family. Now, the de Mandeville family was the stuff of novels. Walden Castle was built by Geoffrey de Mandeville sometime be-tween 1125 and 1141, during the civil war

between King Stephen and the Empress Maud (Matilda). Empress Maud was the daughter and legitimate heir of Henry I, but, alas, a women. The Barons baulked at being ruled by a mere female and instead swore allegiance to King Henry’s neph-ew Stephen of Blois, son of Henry’s sister Adela. Anglo-Saxon chroniclers consid-ered this a period in history “when Christ and his Saints slept” with the land plunged into 19 years of bitter and brutal civil war.1

Whilst Stephen was King, he invested Geoffrey de Mandeville as the First Earl of Essex. Geoffrey began the construc-tion of the Castle at Walden and founded a Benedictine Priory. I will tell you more of that later. When Stephen was captured at Lincoln in 1151, the Earl changed his allegiance to Maud. However, before the year was out, Stephen was released; and Geoffrey returned to his original allegiance.

Whilst Stephen and Matilda fought for the crown, many barons switched sides shamelessly; but Geoffrey was among the worst. He was eventually outlawed by the

King; and along with rag-tag army of mer-cenaries, subjected East Anglia to a reign of terror. He seized Ely, made it a fortress, then took Ramsey Abbey as his headquar-ters, evicting the monks and looting its treasures. From the Abbey, he raided near-by towns, slaughtering whosoever got in his way.

In 1144, he died excommunicate from an arrow wound; and being denied burial, the Knights Templar took him for burial in the Temple Church in London. His son arranged for an effigy to be placed on the floor of the church where it still can be seen today. His son later withdrew the army from the Abbey and paid the monks repa-rations, but Geoffrey’s place in history as ‘The Robber Baron’ lives on. (This story has to be a jotting of the future).

Once the war was over, it was Maud’s son, Henry FitzEmpress, whom the Barons accepted. He was crowned Henry II in 1154 and ruled an empire so vast it stretched from the borders of Scotland to the Pyrenees. Henry ordered Walden Castle to be made indefensible and lat-er the manor of Walden passed to the de Bohun family.

Civil war was something that Saffron Walden saw again in the seventeenth cen-tury. With its leanings toward the Puritan religion and its relatively central location between London and Cambridge, it found itself at the centre of the English Civil War (1642-1651), a conflict this time be-tween the Parliamentarians (Roundheads) and Royalists (Cavaliers).2 In the spring of 1647, the New Model Army Headquarters was set up at The New Sun Inn in Saffron Walden and became a base for Lieutenant-General of Horse, Oliver Cromwell. The parliamentarian forces were internally di-vided at that time; and Cromwell was work-ing to bring them back to their original pur-pose, that of the need of the middle classes to bring about reform which challenged the

Saffron Walden Parish church


prerogative of the king and the theory of divine right. Sadly sons fought fathers and brothers fought brother, leaving a wake of misery and horror across the nation.3

However, to return to my story....The East Anglican cloth industry great-

ly increased the wealth of Walden and the Priory, wool being their main crop. In the fourteenth century saffron (Crocus sa-tivus) was first cultivated in the East of England. This beautiful little plant pre-ferred the chalk-based soil of the Essex

countryside to the rich farm lands of its surrounding counties, and Walden soon became the capital of saffron production in England. This rare and precious flow-er brought wealth to the area; and to re-flect this influence, Walden changed the flower’s name to Saffron Walden. As the Middle Ages ended, demand for saffron in England decreased. It was labor intensive and as the spice trade with East grew, saf-fron growing in England slowly came to an end.

As I mentioned earlier, in 1139 the de Mandeville’s founded a Benedictine Priory just outside the town at Brookwalden, now known as Audley End, between the river and the main road from London to Cambridge. Geoffrey de Mandeville chose this site so the monks could give hospital-ity to wayfarers, and still be close to his castle, endowing the priory with wealthy tithes and property.

Building and endowing priories was not unusual in the Middle Ages. The ar-istocracy of medieval England was of-ten excessively wealthy and fervently religious, thousands of abbeys and prio-ries were built around the country at this time. These provided religious retreats and a place for burial (not for Geoffrey unfortunately). The monks or nuns pro-vided medical care and fed the poor and destitute. Also many abbots and prioress-es were astute business people, making a great deal of money, especially from their wool clips. In 1190, Richard the First el-evated the Priory at Brookwalden to the status of Abbey and over the centuries the subsequent Earls of Essex, now the de Bohun’s, were buried there. In common with all religious hous-es in England, Walden Abbey was dis-solved by Henry VIII, and the abbey sur-rendered on 22 March 1538. Five days later, the Abbey and its lands were grant-ed to his chancellor Sir Thomas Audley, later, Baron Audley, who converted the monastic buildings into a house. Now, Thomas Audley played a pivotal role in the court of Henry VIII, rising to the rank of Speaker of the House of Commons and later to Lord Chancellor. As Lord Chancellor, Thomas Audley presided over the assembly styled as the Reformation Parliament, abolishing Papal jurisdiction, transferring religious author-ity from the Pope to the English Crown, and declaring several of the King’s chil-dren illegitimate. He supported the King’s divorce from Catherine of Aragon, encour-aged the King’s marriage to Anne Boleyn, brought about her execution, and helped dissolve Henry’s marriage to Anne of Cleves. He was a King’s man through and through, making him very wealthy indeed. At his death in 1544, Thomas Audley was

Right—A medieval home of Saffron Walden

Below—The New Sun Inn, Oliver Cromwell’s Headquaters


buried in Saffron Walden Church, his tomb of black marble still visible today. The property then descended via his daughter to Thomas Howard, Fourth Duke of Norfolk (1536-1572). Now, he came to sticky end. He was executed in 1572 for conspiring with Mary Queen of Scots to overthrow the throne. Thomas Audley’s second son, another Thomas, briefly re-deemed the family’s reputation through his bravery whilst fighting the Spanish Armada in 1588 and was created Baron Howard

of Walden in 1597 by Queen Elizabeth I. When James VI of Scotland came to the throne as King James I of England in 1603, he raised Baron Howard of Walden to Earl of Suffolk and appointed him Lord Chamberlain and, later, Lord Treasurer in 1614—a move, I think, the King lived to regret. Thomas Howard began a vast re-construction of Audley End to rival most crown palaces at a cost of £200,000, mon-ey the King had unwittingly contributed. Thomas was relieved of his duties in 1616

under suspicion of embezzlement. He and his Countess were found guilty and sent to the Tower of London. After payment of a huge fine, they retired to Audley End, to live out their lives in disgrace. In 1626, Thomas Howard died. His heir, Lord Theophilus Howard, Second Earl of Suffolk, came to Audley End. I mentioned him in my random jottings of Maldon in Essex. Lord Theophilus was a founder of The London Virginia Company that in 1607 established the Jamestown settlement, laying the foundation for the colonization of America. We could say that with this gentleman and through his successors we come full circle in the set-tlement of the Americas and their final passing into the hands of its people after the War of Independence. So, what is the connection? You see, the house eventually fell into debt; and in 1668, Lord Theophilus Howard’s son, James Howard, Third Earl of Suffolk, sold the house for £50,000 to King Charles II, who wanted a palace close to Newmarket Race course. The house stayed with the crown until King William III, who dis-liked the house and returned it to the Suffolks in 1701 for a fee, of course. Over the next fifty years, they reduced the house to a more manageable size, creating what is now one of the most significant Jacobean Houses in England. When the Tenth Earl of Suffolk died in 1745, childless and intestate, the estate was divided amongst the Howard family. Elizabeth Griffin, Countess of Portsmouth and granddaughter of the Seventh Earl of Suffolk, bought the property from the heirs, leaving it finally to John Griffin Whitwell, First Baron Braybrooke, her sister Anne’s eldest son. When John in-herited in 1762, he brought in Robert Adam and Capability Brown to remodel the house and gardens. The connection comes with Richard Neville, Third Baron Braybrooke (1783-1858), John’s third cousin. Richard mar-ried Jane Cornwallis, the granddaugh-ter of Charles Cornwallis, First Marquis Cornwallis KG, well known to all American History enthusiasts for his for-mal surrender on 19 October 1781 of 8,000 British soldiers and seamen to a French and American force at Yorktown, Virginia,

Right—Audley End

Below—The pond garden at Audley End


bringing the American Revolution to a close.3 Richard and Jane lived all their married lives at Audley End and their de-scendents still live there today. This beautiful mansion faces full west, the setting sun turning its cream-coloured stones to a glorious golden red hue. A large lawn area runs in front of the house, cut in two by the river Cam. During the summer evenings, concerts are held on this lawn—the orchestra in front of the house and the audience on blankets or in garden chairs, their picnic baskets and champagne at the ready as they are prepared to spend an hour or so listening to the strains of Mozart, Chopin, or maybe Bach under a starlit sky. The concert finale always includes a fire-works display that appears in the night sky behind the house, illuminating it in a myri-ad of colors. The gardens at the rear of the house are magnificent whatever time of the year one visits. Spring sees them filled to bursting with tulips, hyacinths, forget-me-nots, and wallflowers, later to be re-placed with selections such as peonies, hollyhocks, delphiniums, and a riot of roses trained over cleverly bent, wire trellises to form low arches. At right an-gles to the house and some way along the driveway is the stable block, be-hind which lies the kitchen gardens. This area served the house with vegetables, fruit, and flowers from the time of Lady Portsmouth until the Second World War. Today the kitchen gardens are organi-cally managed and supply fresh produce to the restaurant as well as fruit, vegetables, plants, and herbs for sale at the visitors shop. Walking back towards the house from the kitchen gardens, one passes through the pond garden where rectangular flower bor-ders, interspersed with lily ponds, front the river Cam. As the path continues over the small river bridge, across the parkland and back towards the house, huge trees domi-nate the scene in casual profusion across the park, so typical of Capability Brown’s softer approach to landscape gardening. Nearer the house huge Yews, twisted and bent with age, line a walkway to the do-mestic quarters on the northern side of the house. The kitchen, built in 1882 to replace the original destroyed by fire, is a large, high-ceilinged room, glistening with the shine of copper saucepans and the black-ened bank of working coal stoves which line one side of the room. The scullery lies beyond where dishes were washed and poultry and game plucked. Next door is the

dairy and dairymaid’s sitting room, built in 1764. The sitting room was actually meant for the lady of the house to take tea whilst supervising the dairy. It seems helping in the dairy was considered to be fashionable employment for eighteenth-century ladies. Next door is the laundry room; and oppo-site is a brew house, now the shop. During holiday times and special week-ends, the docents in the servants’ quarters and stables dress in early nineteenth-cen-tury costume, playing their parts with the housekeeper looking on. Whilst telling stories about their lives at the ‘big house’ and the expected arrival of her ladyship, they bake cakes and scones in the large cooking ranges; and dairy maids demon-strate making butter pats for the tea table. In the stables, the grooms are mucking out and rubbing down their horses whilst chattering to you about their latest ro-mances with the housemaid or the dairy-maid. Wonderful fun. Interestingly, during the Second World War, Audley End was the headquar-ters of the Polish Section of the Special Operations Executive that trained soldiers to be dropped into their German-occupied homeland. Of the 316 men and 1 woman

dropped into Poland, 108 died. A memorial to them sits in the gardens. In 1948, English Heritage bought Audley End House for the Nation from the Ninth Lord Braybrooke. His son, the Tenth Baron Braybrooke, still resides on the estate today. Being something of a railway fan, he built a miniature steam railway, running through acres of woods to the south of the house, and construct-ed related railway crossings, stations, and tunnels for his miniature trains to carry children (and we grownups) through the woods where in the glades teddy bears can be seen having picnics. I could tell you so much more; but instead, do come and visit, especial-ly in the summertime. See the roses and stay for the open air concert. Until next time………………

My thanks to Mrs. R. K. Coe for her photographs of Saffron Walden~

1. http://www.britannia.com/history/docs/asintro2.html2. http://ecws.org.uk/cms/index.php 3. http://www.history.com/this-day-in-his-tory /cornwallis-surrenders-at-yorktown


Natchez-Adams County Chamber of Commerce GalaThe Natchez-Adams County Chamber of Commerce held its annual Commerce Gala at the Natchez, Misssissippi, Convention Center on October 9, 2012. Guest speaker was Robert St. John, Culinary Chef, author, and restaurant owner from Hattiesburg, Mississippi.

THEsocial SCENE | Natchez, MS | Natchez-Adams County Chamber of Commerce Gala

Simmons and Chad Huber, Bill and Martha Salters, and Tammy and Kenny JacksonMitzi and Jake MiddletonLaura and Scott McLemoreNicole Speed and Elaine GemmellRene’ Adams, Tate Hobdy, and Frances CothrenRobert St. John and Charlie SpeedJames Coleman, Eric and Jenny Robinson, Dr. Fred Sandifer, and Sue LoyRyan Wingfield, Chuck and Julie Caldwell, and Nancy Kuehnle

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Dale Ross, Susan and John Hudson, and Shannon and Zack JexDoug Charboneau with John and Marcia McCulloughRyan Wingfield, Sheriff Chuck Mayfield, Sylvia Mayfield, and David GardnerSim Mosby, Julie Caldwell, and Betsy MosbyDicky Laird, Sonya Blaney, Billie Laird, and Diane LairdRachel Garber, Claire Cothren, and Kathy GarberHayden Kaiser, Becky and Mark Fortenbery, and David Gardner

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Angela and Clay Gibson with Katie McCarstleFred Parker, Shannon Murray, and Shannon ParkerChris and Skeeter HutchinsJudy and Cappy StahlmanChris and Emily Maxwell

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Benefit Dinner for Congressman Greg HarperA benefit dinner was held for Congressman Greg Harper at the home of Jimmy Morton in Brookhaven, Mississippi, during the month of September.

THEsocial SCENE | Brookhaven, MS | Benefit Dinner for Congressman Greg Harper

Sidney and Greg Harper with Senator Sally DotyCeleste Carty, Karen Braden, and Bettie DixonBeverly Britt, Betty Ann Perkins, Bill Perkins, and Phyllis SandersBetty Ann Perkins and Sally LamptonBill Perkins and Constance Cowart

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John Roberts, Justice Mike Randolph, Cindy Moore, and Charlie JacksonKristen Windham, Stanley Shows, and Dott CannonJohn Roberts and Cindy MooreGreg Harper and Will Thibodeaux Mike Smith and Bill SonesCindy Moore and Mike Jinks

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Becky Junkin’s Scrumptious Selections. . .

Sweet Potato Ravioli with Mustard Greens and Country Ham(from my daughter-in-law’s brother, Chris Wills, The Perpetual Palate)1 package small-size Wonton Wraps2 sweet potatoes1 cup Ricotta cheese1 tablespoon bacon fat

Combine 1/2 cup mashed potatoes, ricot-ta cheese, chives, and parsley in a bowl, stir-ring well to blend. Place 1 tablespoon filling in the middle of one square wonton wrap, and then moisten the outer edges of wrap with dampened fingertip. Bring the opposite corners together to form a triangle and press

the edges firmly to seal fill-ing inside wrap. Take fork and gently seal edges all around ravioli. Place on a lightly floured baking sheet. Repeat with remain-der of filling.

Prepare an ice-bath to blanch greens in. Place greens in a pot of boiling water for 1 minute. Drain and transfer to ice-bath to stop cooking process and keep greens bright green. Drain and squeeze greens dry; then chop. Set aside.

Bring a large stockpot of salted water to a boil. Meanwhile, heat the ba-con fat in a small sauce-pan over medium heat un-til it melts. Add mustard greens and briefly sauté to coat in fat. Add the ham, stirring to incorporate, and season with salt and pepper. Remove from heat and cover to keep warm.

Add the ravioli to the pot of boiling water and cook

1/2 tablespoon chopped flat-leaf parsley1 cup coarsely chopped mustard greens1 ounce country ham, julienned1 tablespoon unsalted butter1 tablespoon freshly grated Parmigiano-

ReggianoKosher salt and cracked black pepper to

taste **Use extra for garnishing as wellPreheat oven to 375 degrees. Bake

sweet potatoes in oven for 1 hour or until tender. Remove from oven; peel and mash and set aside. You will need 1/2 cup of mashed sweet potatoes for recipe.

Cheryl’s Friends and Family

In the Kitchen. . .


until tender, about 3 minutes. Remove the ravioli with a slotted spoon and add to the warm greens and ham. Add the butter and a small ladle of water from the hot pasta wa-ter and gently toss until butter is melted and incorporated. Season to taste.

Transfer the ravioli and greens to plates and sprinkle with Parmigiano. Serves 4.

Apple Brine for Turkey(I use an ice chest for the brining pro-

cess.)2 quarts apple juice1 pound brown sugar (light or dark)1 cup Diamond Crystal Kosher Salt

(Substitute ¾ cup Morton Kosher Salt or ½ cup table salt for Diamond Crys-tal.)

3 quarts cold water3 oranges, quartered4 ounces fresh ginger, unpeeled and thinly

sliced15 whole cloves6 bay leaves6 large garlic cloves, peeled and crushed

Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute; remove from heat, let mixture come to room temperature, then refrigerate to 40 degrees.

In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container; then drop in the peel.

Put the turkey in the brine, breast side down. If necessary, place a heavy plate or bowl on top to keep the bird submerged. Brine the turkey for 24 hours. You may wish to stir the solution 2 to 3 times dur-ing the brining process. I’m not sure if this is necessary or if it actually does anything, but I like to do it anyway. Since brining does not preserve meat, the turkey and the brine solution must be kept below 40 degrees throughout the en-tire brining process.AIR DRY THE TURKEY: After brining, rinse the turkey thorough-ly inside and out, and pat dry with paper towels. Place on a rack over a rimmed bak-ing sheet and allow to air-dry overnight (8 to 12 hours) in the refrigerator. This helps create crispy skin during cooking.

Shrimp and Grits Dressing(The Ultimate Southern Thanksgiving Cookbook by Southern Living)1 pound peeled, medium-size raw shrimp

(51/60 count)3 cups chicken broth1/2 teaspoon salt1/4 teaspoon ground red pepper1 cup uncooked regular grits1/2 cup butter3 large eggs, lightly beaten1 red bell pepper, diced1 cup fine, dry breadcrumbs

1 cup chopped green onions1/2 cup grated Parmesan cheese

Preheat oven to 325 degrees. Devein shrimp, if desired. Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.

Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about 1/4 of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mix-ture, stirring constantly. Stir in shrimp until blended. Pour grits mixture into a lightly greased 11-inch x 7-inch baking dish. Bake at 325 degrees for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes. Makes 6 to 8 servings.

Salad with Maple Syrup VinaigretteSALAD:Salad Greens1 small log of goat cheese, crumbled1 package dried cranberries or craisins1/2 cup pecans, roasted and choppedMix together and toss with maple syrup

vinaigrette. Serves 4-6MAPLE SYRUP VINAIGRETTE:Sea salt and freshly ground pepper to taste2 tablespoons balsamic vinegar1 tablespoon Dijon mustard2 tablespoons grade B maple syrup1 teaspoon dried sweet basil1/2 cup olive oil

Whisk together the salt, pepper and bal-samic vinegar until the salt dissolves. Stir


1/4 cup granulated sugar4 large eggs1 cup chopped sweetened dried cranberries GLAZE:1 cup confectioner’s sugar sifted3 tablespoons orange juiceGARNISH:10 to 15 long, thin strips orange zestExtra cranberries

Heat oven on 350 degrees and grease pan. Mix all ingredients except cranber-ries. Fold in cranberries and place in well-sprayed Bundt pan. Bake for 45 to 47 min-utes. Cool slightly and removed from pan. While cake is cooling, mix all glaze ingre-dients together with a wooden spoon. Pour glaze over top of cake and let it run down the sides. Use zest and cranberries to deco-rate the top.

Cranberry Orange Muffins2-1/2 cups flour (I use whole wheat pastry

flour from Rainbow.)1 cup sugar (I use a cane sugar from

Florida.)2 teaspoon baking soda1/2 cup (1 stick) Fleischmann’s unsalted

margarine, melted and cooled*1/2 cup Egg Beaters or 2 large eggs (I use

2 egg whites.)3/4 cup orange juice (I use soy milk or

other fruit juices.)1 tablespoon grated orange peel (I use

vanilla extract on others.)1 cup dried cranberries (I use any other

dried fruit Rainbow has as organic, optional topping.)

1/4 cup sugar1/2 teaspoon ground cinnamon, optional

toppingIn a medium bowl, stir together flour,

sugar, and baking soda. Set aside. In a separate bowl, stir together Fleischmann’s margarine, Egg Beaters, orange juice and orange peel. Stir liquid mixture into dry mixture until just combined. Stir in cran-berries. If using topping, stir together 1/4 cup sugar and cinnamon in a small bowl. Spoon batter into 12 paper-lined muffin tins. Sprinkle topping on top, if desired. Bake at 350 degrees for 20 to 25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Makes 12 muffins.

*I get the Fleischman’s lactose free from The Markets, the health food store has soy butter that I get when I can.

in the mustard, syrup, and basil. Whisk constantly while drizzling in oil; the dress-ing will form an emulsion and thicken. Refrigerate until ready to use. Bring up to room temperature before serving since the oil will harden in the refrigerator. Makes roughly 3/4 cup.

Pumpkin Stew in a Pumpkin1 medium sugar pumpkin1 large onion, diced3 tablespoons unsalted butter2 cups of 1” cubes cut from fresh French

bread2 garlic cloves, minced3 cups mixed fresh mushrooms, cleaned,

de-stemmed, sliced ¼” thick3 cups Gruyere cheese, grated4 strips cooked bacon, crumbled1 container crème fraiche or ½ pint heavy

creamCut the top off of the pumpkin as if

you were carving a pumpkin. Scrape out the seeds, being careful not to remove the pumpkin flesh. Save the top of the pumpkin.

In a large skillet, sauté the onion and 2 tablespoons of the butter over medium heat for a few minutes, and then add the fresh bread cubes and toss. Stir for a few minutes and then add garlic. Toss the mixture until the bread begins to brown. Add more but-ter if needed. Set aside.

In a separate pan, sauté 1 tablespoon of butter with the mushrooms. Cook until the mushrooms have released their juices and begun to re-absorb. Season with salt and pepper and set aside.

To assemble the pumpkin for cooking, layer bread mixture, cheese, mushrooms, a bit of the bacon, and a thin layer of cream. Keep layering until the pumpkin is filled. End with a layer of cheese.

Put the pumpkin lid back on. Set the filled pumpkin in a casserole dish that will support its sides. Fill a roasting pan with 2 inches of water, and place the pumpkin in the casserole dish in the water. Bake for 3 hours at 200 degrees (pre-heat). Check until the pumpkin pulp is soft enough to spoon. Serves 4 to 6.

Festive Cran-Orange Cake CAKE:1 package yellow cake mix with pudding1 cup fresh orange juice, carton or

squeezed1/2 cup vegetable oil


Pumpkin Muffins(Letters, Gourmet, November 2006, adapt-ed from the American Club, in Kohler, Wisconsin)1-1/2 cups all-purpose flour1 teaspoon baking powder1 cup canned, solid-pack pumpkin (from a

15-ounce can)1/3 cup vegetable oil2 large eggs1 teaspoon pumpkin-pie spice1-1/4 cups plus 1 tablespoon sugar1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon

Put oven rack in middle position, and preheat oven to 350 degrees. Put liners in muffin cups. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1-1/4 cups sugar, baking soda, and salt in a large bowl until smooth; then whisk in flour mixture until just combined. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. Divide batter among muffin cups, each about 3/4 full; then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, about 25 to 30 minutes. Cool in pan on a rack for 5 minutes; then transfer muffins from pan to rack and cool to warm or room temperature.

Some of Cheryl’s Soup Choices . . .

Spiced Butternut Squash Soup(from LuvMyFamily)3 pounds butternut squash, halved and

seeded2 tablespoons butter1 medium onion, sliced1 leek, sliced2 cloves garlic, sliced2 (49.5 ounce) cans chicken broth2 large russet potatoes, peeled and quar-

tered1/8 teaspoon cayenne pepper1/8 teaspoon ground allspice1/8 teaspoon ground nutmeg1/8 teaspoon ground gingerSalt and pepper to taste1/2 cup sherry wine1 cup half-and-half cream1/2 cup sour cream (optional) Preheat the oven to 375 degrees Fahrenheit (190 degrees Centigrade). Pour

a thin layer of water in a baking dish or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes or until a fork can easily pierce the flesh. Cool slightly; then remove the peel. Set aside.

Melt the butter in a large pot over me-dium heat. Add the onion, leek, and gar-lic; and sauté for a few minutes until ten-der. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper; then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream. Makes 8 servings.

The following recipes are from “The 3 Healthy Soups for Staying Slim,” by Tiffany Tse, 3SHAPE magazine.

Northwestern-style Lentil Chili(Recipe provided by Maris Callahan,

food writer for DietsInReview.com and InGoodTaste)

This hearty and healthy stew gets added zing from a dash of chili powder, but the recipe’s real all-star ingredient is a hum-ble legume: lentils! The fiber-rich lentil is low in fat and helps keep the calorie count down (191 calories per serving).Olive oil cooking spray 1 cup diced onion 1 clove garlic, minced 4 cups low-sodium V8 1 potato, washed and diced 1 cup dry lentils 1 cup carrots, diced 2 teaspoons chili powder 6 tablespoons nonfat sour cream

Generously spray a large pot or Dutch Oven with olive oil spray, or use a tea-spoon of olive oil. Heat over medium-high heat. Sauté the onion and garlic until light-ly golden, about 2 or 3 minutes. Add the rest of the ingredients, and bring to a boil. Cover and simmer on low until the lentils and vegetables are tender, around 20-25 minutes. Serve chili in bowls and garnish the top of each one with a tablespoon of


sour cream. We recommend serving this chili with your favorite steamed vegeta-bles. Makes 6 servings.

Mushroom and Barley Soup

Cozy up to this warm mushroom and barley soup, which calls for only a handful of easy-to-find ingredients. Nutty grains of barley give the soup a chewy texture, and plenty of veggies ensure this soup remains a satisfying low-cal treat.2 tablespoons olive oil 1 yellow onion, chopped 3 carrots, peeled and chopped 3 cups mushrooms, sliced 3 cans low-sodium vegetable broth 1 cup barley, cooked Salt and pepper to taste

Heat the olive oil in a pot over medium heat. Add onion and carrots, cooking until soft. Add mushrooms and cook until soft. Then add vegetable broth and barley, sim-mering for 10 minutes. Stir until mixture is blended. Add salt and pepper to taste.

Red Pepper BisqueCrunchy, sweet bell peppers and crisp

yellow onions are liquefied into a brilliant-ly colored puree. Teeming with antioxi-dants and clocking in at only 60 calories per serving, this tasty concoction is truly healthy comfort food. Make it a complete meal with a side of whole grains and mixed greens.1 cup yellow onions 2 tablespoons garlic, chopped 24 ounces vegetable stock 3 cups red bell peppers 1/4 cup basil, chopped 2 tablespoons fresh thyme 1 teaspoon sea salt 1/2 teaspoon black pepper

In a pot, sauté sliced onions and chopped garlic until soft. Add vegetable stock and roasted bell peppers. Bring to a boil; then reduce to a simmer. Season soup with salt and pepper. Fill a blender half full, and blend until smooth. Repeat, blending until all soup is blended. Reheat soup and serve hot. Makes 6 servings.


Pike County Arts Council Honors Wil l iam DunlapMississippi artist William Dunlap was honored by the Pike County Arts Council on September 27, 2012, at the State Theatre in McComb, Mississippi. Dunlap gave a lecture and held a book-signing while guests viewed an exhibit of his work. William Dunlap has distinguished himself as an artist, arts commentator, and educator during a career that has spanned more than three decades. Photos by Elise Parker

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Pike County Arts Council Honors Wil l iam Dunlap | McComb, MS | THEsocial SCENE


NOVEMBER up & coming! PREMIER EVENTS

November 7 - 1035th Annual Antiques ForumNatchez, Mississippi The Pilgrimage Garden Club (PGC) in Natchez, Mississippi, proudly announces the 35th Annual Antiques Forum “Antiques and War Times: The Spirit of 1812,” set for November 7 through November 10, 2012, in historic Natchez, Mississippi. Mimi Miller, Executive Director of the Historic Natchez Foundation, recently stated, “Natchez is the perfect milieu for a symposium with a ma-terial culture focus. The city is nationally famous for its wealth of architecturally sig-nificant buildings and grand interiors, pre-served as evidence of the opulent life of the city’s planting society during the first two-thirds of the nineteenth century.” This year’s champion antique-and-art-history event includes scholarly lectures by renowned experts such as repeat con-tributor Wendell Garrett, Editor at Large, The Magazine Antiques; Betty Monkman, Curator of the White House, Retired; and

November 8 - 10Angels on the BluffNatchez, Mississippi On November 8, 9, and 10, the Natchez City Cemetery Association of Natchez, Mississippi, invites you to join us for the thir-teenth anniversary of our annual fundraiser, Angels on the Bluff. The beautiful Natchez City Cemetery will serve as the stage for dra-matic vignettes and musical performances that bring to life some of the city’s most in-teresting residents from years past. The evening begins at the Natchez Visitor Center (640 South Canal Street) where you

Daniel Brooks, Director of Arlington Historic House, Retired. Other presenters include Robert Leath; James Birchfield, Ph.D., and Natchez’s own Elizabeth Boggess, Ph.D.

In addition to this year’s series of lec-tures at the Natchez Convention Center, the PGC is excited to announce the inclusion of a day-long tour of local historic homes along the Natchez Trace as well as a Milk Punch Tour at Historic Auburn, Cocktail Reception at National Historic Landmark Stanton Hall, and sunset Cocktails and Cochon de lait at Historic Brandon Hall. The Pilgrimage Garden Club 35th Annual Antiques Forum continues to create a quint-essential learning environment to educate and arouse all patrons with a love of histo-ry, art, and antiques both local and national. The event is sponsored by the Pilgrimage Historical Association with assistance from members of the Pilgrimage Garden Club. Ticket price: $275.00 per person. Some events are available separately. For a full

price list, brochure, reservations, or more information, contact Forum Registrar Jan Scarborough at 601-445-7479 or www.natchezantiquesforum.org, or Natchez Pilgrimage Tours at www.natchezpilgrim-age.com.

will board a bus at your reserved ticket time. Our enthusiastic and knowledgeable guides will ac-company you to your destina-tion where they will share in-teresting facts about our historic cemetery as they lead you along candlelit avenues under moon-lighted oaks to each character’s presentation. Tickets went on sale August 1, 2012, at the Natchez Visitors Center. Plan to pur-chase your tickets early since they sell out quickly. Call the Center at 601-446-6345 for tickets or go online to www.vis-

itnatchez.org for more information. This year’s entertainment: THE WAR OF 1812—The Natchez City Cemetery is the final resting place for sev-eral individuals who served in the War of 1812. In tribute to the bicentennial of this historic event, our own Terry Trovato and band will delight you with a musi-cal tribute honoring General Ferdinand L. H. Claiborne, Major Henry Chotard, and Captain James Campbell Wilkins.STEPHEN ODELL—New York native Stephen Odell arrived in Natchez in the

mid-1840s and soon became one of the most successful gunsmiths in the region. Today, his custom-made, silver mount-ed and engraved rifles and derringers are highly sought after by avid gun collec-tors. Longtime “Angels” presenter Rusty Jenkins returns to portray Odell and enter-tain you as only he can. MARGARET STEWART—A striking marble angel marks the gravesite of local belle Margaret Stewart who died tragically at the age of seventeen. Veteran “Angels” actors will recreate the lavish funeral ar-ranged by her grieving parents, Mr. and Mrs. William Percy Stewart, upon her un-timely death in 1907. DR. CHARLES H. DUBS—Philadelphia-born Charles H. Dubs was a well-known dental surgeon in mid-nineteenth-centu-ry Natchez. The elegant brick townhouse that served as his office and residence still stands at 311 North Pearl. Popular “Angels” presenter Dr. Doug Broome re-turns to portray Dr. Dubs and reveal a long-standing Dubs family mystery. CLARENCE “BUD” SCOTT—Bud Scott, one of the finest musicians ever to call Natchez home, led one of the most popular dance bands in the Miss-Lou in the early twentieth century. We guarantee that


November 15“International Crochet”Natchez, MS

Each month the Rolland Golden Gallery hosts “International Crochet,” a look at the history, tra-dition, and fine art of cro-chet from around the world. In November, the focus will be on China and Amigurumi—three-dimensional dolls. This highly popular technique of creating whimsical creatures has caught on like wild fire; and now, just in time for Christmas, is the perfect time to learn! A technique demonstration will take place, and guests will receive a simple pattern to attempt. Amidst the yarn and hooks will be Chinese wine and refreshments! You don’t have to crochet to come; but if you do, you’re welcome to bring a ball of yarn and a hook and to raise your glass while nib-bling on goodies. This event takes place from 7:00 p.m. to 9:00 p.m. on Thursday, November 15, at the Rolland Golden Gallery, located at 419 Main Street, Natchez, Mississippi. $25/pp; pre-registration requested. Contact (985) 273-9090 or [email protected] to acquire more information or to reserve your seat.

PREMIER EVENTS up & coming! NOVEMBER

local musician Tony Fields’ portrayal of this legendary musician will have you doing the shimmy. DICK DANA and OCTAVIA DOCKERY—The “Goat Castle Murder” has captured the interest of mystery lovers both near and far for nearly eighty years. Eccentrics Richard “Dick” Dana, son of Reverend Charles B. Dana, and Octavia Dockery, daughter of Brigadier General Thomas P. Dockery, stood accused in 1932 of murdering their reclusive neighbor, Jennie Surget Merrill. Reports of their sensational trial made headlines in news-papers around the country. Actors Sam Jones and Sue Burkhalter will bring these colorful characters to life. SECOND LIEUTENANT AARON “TIP” STANTON, CSA—Historians have dubbed Aaron “Tip” Stanton, who served under General John C. Breckenridge, the finest horseman in the Army of Tennessee. Adams County Supervisor David Carter and his horse will dazzle you with their presentation of Lieutenant Stanton’s story.


Through NovemberHollywood Comes to Natchez: A Civil

War Film SeriesNatchez Visitors Center TheaterNatchez, MSEvery second Saturday4:00 pm / Free601-446-1289www.colin.edu/nlcc/film-series

Through November 4The Great GatsbyNew Stage TheatreJackson, MS1100 Carlisle StreetTime and ticket prices vary.www.visitjackson.org / www.newstageth-

eatre.com

Through November 112012 State Fair of LouisianaLouisiana State FairgroundsShreveport, LA3701 Hudson Avenue318-635-1361www.louisianatravel.com

NOVEMBER up & coming!Through November 24Trailer McQuilkin: An Uncommon

BeautyOhr-O’Keefe Museum of ArtBiloxi, MSTues. - Sat. / 10:00 am - 5:00 pm228-374-5547curatorofcollections@georgeohr.orgwww.geargeohr.org

Through November 24Geoff Mitchell: Chaos at the

ConfessionalOhr-O’Keefe Museum of ArtBiloxi, MSTues. - Sat. / 10:00 am - 5:00 pm228-374-5547curatorofcollections@georgeohr.orgwww.geargeohr.org

Through December 1The Art of Eugene Martin: A Great

ConceptOhr-O’Keefe Museum of ArtBiloxi, MSTues. - Sat. / 10:00 am - 5:00 pm228-374-5547curatorofcollections@geargeohr.orgwww.geargeohr.org

Through December 2“Mardi Gras Shipwreck: Recovered

Cache c. 1812”West Baton Rouge MuseumPort Allen, LA842 North Jefferson Avenue225-336-2422 / 888-881-6811www.westbatonrougemuseum.com

Through January 7“Our Lives, Our Stories, America’s

Greatest Generation”West Baton Rouge MuseumPort Allen, LA842 North Jefferson Avenue / Free225-336-2422 / 888-881-6811www.westbatonrougemuseum.org

Through January 13To Paint and Pray: The Art & Life of

William R. Hollingsworth, Jr. Mississippi Museum of ArtJackson, MS380 South Lamar StreetPrices vary.601-960-1515www.msmuseumart.org


up & coming! NOVEMBER

Through January 13Artists by Artists Mississippi Museum of ArtJackson, MS380 South Lamar StreetPrices vary.601-960-1515www.msmuseumart.org

November 1Rocky Horror Picture ShowThe Vicksburg Hotel, Coral RoomVicksburg, MS801 Clay Street12 am$12 / must be 17+601-618-9349 / 601-636-8313www.westsidetheatrefoundation.com www.visitvicksburg.com

November 1High Note JamMississippi Museum of ArtJackson, MS380 South Lamar Street5:30 pm - 7:00 pmFree / Cash barwww.msmuseumart.orgwww.visitjackson.com

November 2 & 9Classics in the CourtyardSouthern Cultural Heritage CenterVicksburg, MS1302 Adams Street12:00 pmReservations required by 5:00 pm Thurs.601-631-2997www.southernculture.orgwww.visitvicksburg.com

November 3Clinton Market Day—Main to MainClinton CourthouseClinton, MSCarol Shirley / 225-603-9003www.felicianatourism.org


NOVEMBER up & coming!November 3Extension Awareness DayNatchez Farmers MarketNatchez, MS 199 St. Catherine Street10:00 am - 1:00 pm601-442-4648; [email protected]

November 3Pops I: Steve Lippia in Simply Swingin’Jackson Convention CenterJackson, MS105 East Pascagoula StreetTickets online5:30 pm601-960-1565www.visitjackson.comwww.msorchestra.com

November 3The Baton Rouge Arts MarketDowntownBaton Rouge, LA5th and Main Streets225-344-8558www.artsbr.org

November 4Natchez Poetry Society presents

Readings on the RiverArts Natchez GalleryNatchez, MS425 Main Street4:00 pm / Free601-442-0043www.visitnatchez.org



November 4Jonathon” Boogie” LongSunday Park Concert SeriesBaton Rouge, LADowntown North Blvd Town SquareNoon - 3:00 pm / Free

November 6Mistletoe and MagicAll-day shopping open houseMcComb and Summit, MSSelect retailers participating

November 6Music in the CityMississippi Museum of ArtJackson, MS380 Lamar Street5:15 pm / Free601-960-1515www.visitjackson.com

November 7 - 10Mistletoe MarketplaceMississippi Trade MartJackson, MS1200 Mississippi StreetTickets / 888-324-0027601-948-2357www.visitjackson.com


NOVEMBER up & coming!November 7 - 11Miss-Lou Patriotic TributeNatchez Convention CenterNatchez, MS211 Main Street7:00 -11:00 pm / Free1-800-647-6724Miss-loupatriotictribute@hotmail.comwww.visitnatchez.org

November 8Concert Duo: Harpist Heidi Krutze and

Cellist Ariel BarnesConcordia BankVidalia, LA7:00 pm

November 8Marisa Baggett Lecture and Book

SigningSouthern Cultural Heritage CenterVicksburg, MS1302 Adams Street601-631-2997info@southernculture.orgwww.southernculture.orgwww.visitvicksburg.com

November 8 Taste of the TrustBrookhaven Recreation DepartmentBrookhaven, MSHwy 51 North7:00 p.m.Live EntertainmentSilent AuctionOver 20 food boothsTickets $25 in advance or at the door601-757-4725



November 8 - 10Arsenic and Old LaceNatchez Little TheatreNatchez, MS319 Linton Avenue / $15Mon., Wed., Fri., Sat. / 7:30 pm; Sun. / 2 [email protected] www.natchezlittletheatre.org

November 9 - 10Angels on the BluffNatchez City CemeteryNatchez, MS5:00 p.m. / $25Natchez Visitors Center / [email protected]

November 10Masur Museum of Art Fall FestivalMasur Museum of ArtMonroe, LA1400 South Grand Street 12 & under / $5 (nonmembers) / $3

(members)12+ / Free2:00 pm - 5:00 pmJenny / 318-329-2237www.masurmusuem.org

November 10Magnolia Hall Antiques & Yard SaleAntebellum Magnolia HallNatchez, MS215 South Pearl StreetRefreshments, raffle and hot dog sale9:00 am - 4:00 pm / $35 Doug Mauro 601-446-2500www.visitnatchez.org

November 10Harvest BallVicksburg AuditoriumVicksburg, MS901 Monroe Street6:00 pm - 10:00 pmTracey Wilson / 601-218-7465www.vicksburgevents.comwww.visitvicksburg.com

November 10Christmas Open HouseBrookhaven, MSAll-day shopping at select retail stores


NOVEMBER up & coming!November 101st Annual Veterans’ ParadeMcComb, MSDelaware Avenue to Railraod Boulevard9:30 am / FreeTom Gunther / 601-542-5457 Nicki White / 601-248-5720www.pikeinfo.com

November 10 - 11Wirt Adams’ Raid Into Natchez Civil War ReenactmentHistoric Jefferson CollegeNatchez, MS16 Old North Street10:00 am - 5:00 pm / FreeClark Burkett / [email protected]

November 11In the Footsteps of AudubonAudubon State Historic SiteSt. Francisville, LA10:00 am - 2 pm888-677-2838 / 635-3739www.stfrancisville.us

November 11The Creole String BeansSunday Park Concert SeriesBaton Rouge, LADowntown North Boulevard Town SquareNoon - 3:00 pm / Free



November 13Chamber Monthly Business BreakfastSt. Andrew’s Senior CenterMcComb, MS104 South Front Street8:00 am

November 13“One Writer’s Garden: New

Perspectives from the Authors”Millsaps Arts and Lecture SeriesFord Academic Complex Millsaps

CollegeJackson, MS1701 North State Street7:00 pm / $10601-974-1130www.visitjackson.com

November 13Lebanese Cooking with LanaSouthern Cultural Heritage CenterVicksburg, MS1302 Adams Street$30 members / $35 non-members5:30 pm601-631-2997www.southernculture.orgwww.visitvicksburg.com

November 13Ole Brook Wind SymphonyState TheatreMcComb, MS6:00 pm601-684-5229; [email protected]

November 15A Holiday Affair ExpoClaiborne County Multi-Purpose

BuildingPort Gibson, MS1703 Bridewell Lane10:00 am - 1:00 pm / Free601-437-5011; [email protected]

November 15 - 18The Nutcracker: A Christmas BalletMargaret Martin Performing Arts CenterNatchez, MS64 Homochitto StreetThurs. - Sat. / 7 pm; Sun. / 2 pmSat.: The Nutcracker Tea Party / 2:00 [email protected]


NOVEMBER up & coming!November 15 - 18Disney on Ice: Treasure TroveMississippi Coliseum / Mississippi State

FairgroundsJackson, MSTickets vary.www.visitnjackson.com

November 17EXPLORE! Paper Stained GlassHistoric Jefferson CollegeNatchez, MS16 Old North Street10:00 am - 11:30 am / $10Kay McNeil / [email protected] / www.visit-

natchez.org

November 20Unburied Treasures: Greatest HitsMississippi Museum of Art, Trustmark

Grand HallJackson, MS380 South Lamar Street5:30 pm / Cash bar; 6:00 pm / Program601-960-1515www.msmuseumart.org

November 21Moscow Ballet’s Great Russian

NutcrackerJackson, MS7:30 pm / $37.50www.visitjackson.com

November 22American Queen DockingNatchez Under-the-HillNatchez, MSSilver Street8:00 am - 4:00 pmwww.visitnatchez.org

November 22Thanksgiving Concert - The Annie

Moses BandDowntown NatchezNatchez, MSCorner of Broadway and Main Streets2:30 pm - 3:30 pm / Freewww.visitnatchez.org

November 234th Annual Turkey Gumbo Cook Off Main Street at Commerce StreetNatchez, MS640 South Canal Street Set Up / 1:00 pm; Tasting / 5:00 pm6 tasting tickets / $10Regina Charboneau / reginacharbo-

[email protected]

November 24Ziklag Artwork by Conner BurnsRiver Oaks Arts CenterAlexandria, LA1330 Main Street6:00 pm - 8:30 pm601-446-6334www.connerburns.org

November 24 - December 312012 Christmas in the ParkTylertown, MS6:00 pm - 8:30 pm$5/ car; $20/bus601-876-4911www.walthallchamber.com/Christmas

November 25“Night of Lights”Downtown McCombMcComb, MSRailroad Boulevard - Downtown Pavilion7:15 pm - 9:00 pm / [email protected]



November 29Brookhaven Christmas ParadeDowntownBrookhaven, MS7:00 pm

November 30, December 1 & 2, 7 & 8A Haven HolidayThe Haven TheatreBrookhaven, MSCherokee StreetFridays and Saturdays 7:30 pmSunday 2 pmTickets $10 at the doorwww.haventheater.com

November 30Belhaven Singing Christmas TreeBelhaven UniversityJackson, MS1500 Peachtree Street7 pm / Free601-968-5930www.visitjackson.com

November 30Festival of LightsBaton Rouge, LADowntown5th and Main Streets

November 30 - December 2Miracle on 34th StreetParkside PlayhouseVicksburg, MS101 Iowa AvenueFri. & Sat. / 7:30 pm; Sun. / 2 pmTickets vary.601-636-0471www.vicksburgtheatreguild.com www.visitvicksburg.com

December 1McComb Christmas ParadeDowntown McCombMcComb, MSRailroad Boulevard-Main-Delaware-Gay 10:00 am [email protected]


December 1Natchez Christmas Parade & Fireworks

on the BluffDowntown NatchezNatchez, MSParade / 6:00 pm; Fireworks to follow /

Freewww.visitnatchez.org

NOVEMBER up & coming!December 12nd Annual Treasures on the TraceBrandon Hall PlantationNatchez, MS1213 Highway 61 North1:00 pm - 4:00 pm / $15Brandon Hall / [email protected] / www.

visitnatchez.org

December 1 - 2Ballet Mississippi’s The NutcrackerThalia Mara HallJackson, MS255 Pascagoula StreetSat. / 7:30 pm; Sun. / 2 pm601-960-1560www.visitjackson.com / www.balletms.com

December 2Christmas in the Country Tour of

HomesFriends of the LibrarySt. Francisville, LANoon - 5:00 pm / $20Adv. tickets / West Feliciana Parish

Library 11865 Ferdinand StreetTickets Dec. 2 / West Feliciana Historical

Society 11757 Ferdinand Street225-635-3364

December 3Summit Christmas ParadeSummit, MS6:00 pm


December 7Magnolia Christmas ParadeMagnolia, MS5:30 pm

December 8Osyka Christmas ParadeOsyka, MS2:00 pm

December 18Chamber Business After Hours Selman’s JewelersMcComb, MS1311 Delaware Avenue5:00 pm

Be sure to confirm details of the events should changes have occurred since events were submitted.



Taste of the Trust Ticket PartyThe Brookhaven Trust held its annual Taste of the Trust Ticket Party October 1, 2012, at J. Allan’s in Brookhaven, Mississippi. The event was catered by Mary White, owner of The Cotton Blossom. The Taste of the Trust will be held on Thursday, November 8, 2012, from 5:30 to 9:00 P.M.

THEsocial SCENE | Brookhaven, MS | Taste of the Trust Ticket Party

Front—Katie Nations, Rachel Powell, Malisia Smith, and Rita Robinson; back—Anna Smith, Katie Baker, Emily Phillips, Lindsey Robinson, Kelsey Jordan, Glenda Hux, Leslie Baker, and Lucy Holloway Kelsey Jordan, Anna Smith, Katie Baker, and Lindsey RobinsonRita Robinson and Emily PhillipsLindsey Robinson and Katie BakerKatie Nations and Bernell RobinsonAnna Smith and Glenda Hux

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Families First for Mississippi held its Southern partners meeting at the Mississippi Community Education Center in Jackson, Mississippi. The purpose of Families First for Mississippi is to strengthen families of all backgrounds and life circumstances by providing parenting education and support as well as youth development/abstinence through seminars, workshops, classes, presentations, and consultations. Families First partners in the Southern region include Jackson County Civic Action Committee (JCCAC), Mississippi Community Education Center (MCEC), and Adams County Youth Court (ACYC).

Zach New, Steve Pickering, Jake Winter, Vanessa Gibson, Woody Brumitt, Eliza Hegwood, Diann Payne, Nancy New, Chase Hilliard, Alethia Lawrence, Angela Ivory, and Barbara Acosta

Families First for Mississippi


We have done it; we have lived through another hot Southern summer and are now able to

enjoy the glories of autumn. The colors, the smells, the cool air—all are here for us to enjoy. There’s nothing like walk-ing out early one morning and smelling the change in the air that fall brings. For those of us who are weary of heat, it is the smell of relief. Fall on a farm means long hours of work while picking cotton; cutting soybeans and milo; planting wheat; getting in the last cutting of hay; and, here on Smithland Plantation, picking up pecans. That’s the last job before hunting season officially kicks off, and it is done with thankfulness that the year is nearly complete. Last year, thanks to the Chinese market, we got a premium price for our pecans all the way into February. This year, the price is starting out at the usual fall price, which is about one half of last year’s price. I still have a goodly many bags of pecans in the

freezer but can always make room for more. My favorites are the Forkerts, and I love cooking with the Elliotts but purely hate to have to shell them. They have a tough shell that just wears out my fingers when picking out the meat from the cracked shell. In 2011, the pecan-cracking machine was kept out at the tractor shed instead of deposited in the carport. It was a lovely

The Glories, Chores, and Challenges of Autumn

Southern Sampler by Alma M. Womack

arrangement for me and one that will be repeated this year. The cleaner is out there already, so it was only natural that the cracker stays there, too.

All my little boys are growing and learn-ing in leaps and bounds. Woodrow and Drew are four, and little Jay is ten months. None of them play well together except on the swings. When it comes to sharing


equipment (John Deere toys), I’ll catch Woodrow hiding his favorites up high or un-der the sofa. Drew does that with the trains, for he loves his trains as much as Woodrow loves the Green and Yellow. I am hoping that age will improve their ability to share. Miss Liza, my beloved granddaughter, is fourteen and a freshman in high school in Baton Rouge, Louisiana. It seems just a short time ago that Holly and I carried her to Cathedral School in Natchez, Mississippi, for her very first day of school; but it has actually been nine years. I think I was 45 that year. Drew is in pre-K in Covington, Louisiana; and Woodrow is still on a cotton picker or a combine. He will go to a program in Trinity (across the river from Jonesville, Louisiana) in a few weeks; but for now, helping with the harvest is paramount. And I am still going around in circles, hoping to have something to show for my labor at the end of the day. October and November are my favorite months to work outside, for there’s a likely chance of lower temperatures and fewer mosqui-toes. There are always limbs to pick up, bushes to trim, flower beds to clean out for spring, and acres to mow. This fall, I have to clean out the chick-en house, not my favorite job because of the infernal dust. I have put it off all year, and it will take a shovel and wheelbarrow to clean out the sticks and trash hauled in by a wretched wood rat. I got rid of one in the spring and thought that my trou-bles with stick piles were over, but I was mistaken. Another has decided to make his winter home there, so the battle is on. I have to keep the outside doors shut to keep out inquisitive dogs that go berserk when they see chickens running around and cackling. With the door shut, the dust doesn’t leave, just stays there to coat my lungs when I breathe. I will end up with some good compost material, though, so it will all balance out in the end. I do have one funny comment on LSU football, which is leaving something to be desired this fall. The day that Paul Ryan was announced as the Republican vice-presidential nominee, I called Holly to see what her husband, Coty, thought about the selection. “Oh, Mama,” she said. “He can’t lis-ten to the news now; he’s in mourning. The Honey Badger has been kicked off the team!” Coty was an LSU cheerleader during his time at the university, and he takes his football seriously. I have to admit I mourned the exit of the Honey Badger,


too, even though he deserved it. He would have come in handy in these SEC games.

This is the month that we vote either to save our country and our way of life or watch it continue the slide into socialism, debt, and despair. It is a simple choice, tyr-anny or liberty, and the results are critical. I have written about this choice more fully in other venues, but now I will only ask that everyone study the candidates, look at their character, their lifetime achievements, and their positions on the important issues fac-ing our country. There is a clear difference this time, and it is my prayer that people will consider what is best for our nation over all other considerations.

Please pray for our country in this time of crisis, and pray for our young soldiers, whose lives are on the line, protecting us all. They are often hamstrung by govern-ment policies, yet they continue to per-form their duties with diligence and hon-or. May God bless them for their efforts, and may God have mercy on America while the world is erupting in chaos and despair. We have been the beacon of hope for generations and, with the grace of God, can continue as the land of liberty, having freedom and justice for all.

Bluffs & Bayous November 2012

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Transcript of Bluffs & Bayous November 2012