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M A RC H 2 0 2 4
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 M A R C H 1 2 – 2 6 , 20 2 4

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of the Queen City returns in March 2024. Join
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 MARCH 2024 Contents
See bluebonnets
flowering across
Texas (page 88).

78
Let’s Do Brunch
Celebrate springtime
with best friends, bubbles,
and a festive menu.

88
Lady Bird’s
Blooms
The former First Lady
made it her mission to
bring back wildflowers.

96
Cool & Collected
A mix of cherished antiques
and airy colors transforms
this Florida home.

SOUT HER N LIVI NG 5

 Bounty

a good life
Let It Grow

tablescape with
In Season

What’s In Store

vintage-style salt

6 M ARC H / 2024
22 The secrets to
13 Dainty-looking

up for the season.

Picture of Health

25 Complete your
the handful, or add
sugar snap peas by
burst into bloom as
winter’s frost packs

and pepper shakers.

but tough, hellebores

18 Enjoy crisp, sweet

some to a fresh salad.

Contents

Decorating

Curb Appeal
At Home
18

buzzing about.

Virginia, home.
The Grapevine

Southerners are

1939 Richmond,
Hanley brings all

charm for spring.

26 Find out what

her favorite things

into one place—her

cottages dial up the

29 Designer Ashley

and pretty plantings

help two Birmingham
38 Exterior overhauls
MARCH 2024

29

Gardener
House Plan

The Grumpy

growing pains.

Long Weekend
for entertaining.

65 Music made
Macon, Georgia,
The South
46 Step into this

48 Alleviate your
hospitable design

but the city’s been

lately thanks to the

outdoor living space

famous in the 1950s,

singing a little louder

that features plenty of

revitalized downtown.
65

Lighten Up
Snack Time
Suppertime

112 Macaroni
Memphis thing.

110 Amp up the

and Cheese with

Family Traditions

this showstopping

Pesto Deviled Eggs.

The Kitchen

ham makes dinners

easier all week long.

Caramelized Onions
flavor (and fun) with
110

103 Slice after slice,

75 Ramadan iftars at
Tom’s Barbecue are a

Southern
Over Easy

Journal 124
Seed Muffins

Life at SL 10
13

Piece of Cake

In Every Issue
trusted kitchen
Cooking School

Recipe Index 123

colorful garnishes
116 Lemon-Poppy

118 Buttery short-

122 Tips and tricks

The Welcome Table

bread sprinkled with

114 Soupe au Pistou

from the South’s most

cover photograph by LAUREY W. GLENN

Southern Living (ISSN 0038-4305) March 2024, Vol. 59/Issue 2, is published monthly except for combined issues in January/February and June/July by TI Inc. Lifestyle Group, a subsidiary of Meredith Operations Corporation. Principal Office: 4100 Old Montgomery Highway, Birmingham, AL 35209. Periodicals postage paid at Birmingham, Alabama,
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 YO U R C R E AT I V E S PA R K

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Behind the Scenes
Josh Miller
S E N I O R E D I TO R
Raised in Jackson, Mississippi, Josh
Miller says he’d been dreaming of a
career at Southern Living since he
interned here “back when God was a
boy.” When he’s not dashing up to our
Test Kitchen to taste recipes or writing
punny headlines, he loves coming up
with tasty ideas (like “Let’s Do Brunch”
on page 78) with the food team.
Joanna Linberg
WRITER
Joanna Linberg is a home editor and
writer with more than 15 years of
experience telling the stories of fabu-
lous houses and the people who live
in them (such as “Finders Keepers”
on page 29). Her go-to question to
ask designers is “Who is your favorite
artist?” Savannah is at the top of her
own weekend-destination list.
8 MA RCH / 2024
Editor in Chief Sid Evans
Executive Creative Director Robert Perino
Executive Editor, General Manager Krissy Tiglias
Director of Photography Jeanne Dozier Clayton
E DI TO R I A L
Production Director Andy Estill
Deputy Editor Lisa Cericola
Senior Editors Josh Miller, Betsy Cribb Watson
Travel and Culture Editors Tara Massouleh McCay,
Caroline Rogers
Assistant Editors Alana Al-Hatlani, Cameron Beall
Business Manager Nellah Bailey McGough
DES I G N
Associate Art Directors Daniel Boone,
Betsy McCallen Lovell
P H OTO G RA P H Y
Photo Editor Mary Katherine Morris
Photographer Robbie Caponetto
Photo Assistant Turner Spottswood
CO PY
Copy Chief Libby Monteith Minor
Assistant Copy Editors Katie Akin, Katherine Polcari
DI G I TA L
SVP & Group General Manager,
Home & Design Melanie Berliet
Associate Social Media Director Brennan Long
Senior Editors Rebecca Angel Baer, Kimberly Holland,
Ivy Odom, Katie Strasberg Rousso
Senior News Writer Meghan Overdeep
Editors Mary Shannon Hodes, Kaitlyn Sadik,
Jenna Sims
Fellow Abby Fribush
E DI TO RS AT L A RG E
Steve Bender, Rick Bragg, Jenna Bush Hager
CO N T R I BUT I N G E DI TO RS
Sheri Castle, Elly Poston Cooper, Jessica B. Harris,
Elizabeth Heiskell, Robert Moss, Elizabeth Passarella,
Ann Taylor Pittman
DOTDASH MEREDITH RESE ARCH SOLUTIONS
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VP/Group Publisher Deirdre Finnegan
VP, Brand Marketing Jennifer Staiman
ADVE RTISI NG SALES
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Chicago Account Directors Ashley Connor,
Chogie Fields
Southeast Account Directors Holly Belk, Sarah Smith
Sales Coordinators Lily Saul, Kaitlyn Sutton
BRAND MARKE TING
Marketing Director Claire Stevick
Marketing Executive Director, Homes Kristen Bryan
Homes Director Nicole Hendrick
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Associate Program Manager Delia Vandevelde
Marketing Coordinators Britta Meier,
Kennedy Miller
Fellow Cece Lesesne
L ICENS ING
SVP, Brand Partnerships & Licensing Melissa Inman
VP, Partner Relations Laura Michonski
Brand Director Michelle Adams
Associate Director Tiffani Brendeland
Assistant Manager Laurie Hodges
CONSU ME R MARK ETING
VP, Planning Philip Ketonis
Marketing Directors Todd Bierle, Jill DeForest Colvig,
Shana Michael
Retail Directors Christine Austin, Bill Wood
Senior Manager, Communications Kelly Hires
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Ciara Grovert, Emma Squires
P RODUCTION
Production Director John Beard
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D OTDAS H ME REDI TH P REMI UM PU BL IS HING
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Life at SL “All great changes are preceded by chaos.” —DEEPAK CHOPRA

A Place To Think
Knowing when our homes need to change with the times

Then the pandemic hit. Suddenly, I was

working from home all the time and setting up
a computer in our dining room. I started think-
ing about how nice that space could be as an
office. It had big windows on either side with
a view of the yard, and the square footage could A Brand-New
easily accommodate bookshelves, a desk, and Season of
maybe even a sofa. I couldn’t envision a calm,
productive environment in the midst of all
Biscuits & Jam!

C LO C KW IS E F RO M TO P LE F T: RO B B I E CA PO N E T TO, STY LI N G: BU F FY HA RG E TT MI LL E R ; TH O MAS SC H AU E R /COU RTESY ECCO ; COURT ESY SI D EVAN S

that chaos, so I sent a photo of the room to Fran
We’re excited to kick off Season
Keenan, an interior designer in Birmingham.
5 of our Biscuits & Jam podcast
Fran has worked with us on several projects,
with a very special guest—the
and she has a way of knowing exactly what you

W
HEN WE BOUGHT
chef, author, and humanitarian
this 1952 farmhouse in want—and then making it happen. We started José Andrés. The Spanish-born
Birmingham about a with a mid-century desk we found on 1stDibs, restaurateur made a name for
decade ago, we had and Fran used that as a centerpiece. She sug- himself by bringing his native
different priorities. gested a light, textured wallpaper and dark trim, cuisine to the United States,
Because our kids were which immediately transformed the space. A but in recent years he’s become
still little, we were less striped blue rug and a Lee Industries sofa better known as the founder
concerned about decorating than managing made it feel comfortable, and modular shelves of World Central Kitchen, an
the chaos of childhood. We designated an extra and cabinets provided much-needed storage. organization that feeds people
in desperate circumstances.
space upstairs as a playroom, which eventually After that, it was just a matter of adding some
Since 2010, the group has
filled up with board games, American Girl doll inspiration—a picture of Willie Nelson by
mobilized chefs and volunteers
outfits, Lego blocks, costumes, a Nintendo Wii, former staff photographer Art Meripol, some
to cook millions of meals for
a sizable collection of Thomas old covers of The New Yorker those affected by hurricanes,
& Friends train cars, an upright from my brother, a 1930s-era earthquakes, tornadoes,
piano, children’s books, and a ukulele from my grandmother, fires, and wars. To get a taste
small tepee. It was the kind of and (of course) the past few of The World Central Kitchen
place where you could easily years of Southern Living. Cookbook—and to hear new
hurt yourself by stepping on a I’m actually sitting here episodes—go to southern
Matchbox car or tripping over right now, working on this living.com/biscuitsandjam,
a Stormtrooper helmet, but it letter and looking out the win- or hover your
phone over
defied attempts at organization, Before dow on a wintry afternoon.
the smart code
chewing up whole Saturdays In some ways, I still miss that
at right.
with no discernible progress. Other than some messy old playroom. But the kids have moved
IKEA bookshelves, the only furniture was on, and—thankfully—all those toys have too.
an old blue sectional couch that at times had
Goldfish crackers wedged between the cush-
ions. We occasionally talked about fixing it up, Sid Evans, Editor in Chief
but other things always took precedence. sid@southernliving.com

Need help with your subscription? Visit southernliving.com/myaccount, or call 800/272-4101.

10 MA RCH / 2024
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 W H AT W E ’ R E L O V I N G ,
S H A R I N G , A N D C E L E B R AT I N G
In Season

PEST PROOF
Hellebores are toxic to
many typical garden
nibblers, such as deer
and rabbits.

L E T I T G ROW

Bright and Early

Dainty-looking but tough, hellebores
burst into bloom as winter’s frost
packs up for the season

by CAMERON BEALL photographs by HECTOR MANUEL SANCHEZ styling by MARK THOMPSON SOUTHER N LI VIN G 13
 LET IT GROW

GRACIOUS PLENTY
Many mature plants
can produce up to
50 blossoms.

SPRING’S FIRST FLING

While there are 20 main species of hellebores, countless more hybrids of these shade-loving perennials exist,
varying in color and form. Lenten rose (Helleborus orientalis) is one of the best-known varieties—and it’s among the
first to put on a show in late winter. The bloom’s arrival often coincides with the beginning of Lent (the 40-day
season that many Christians observe before Easter), which earned the plant its nickname. Here, Mark Thompson,
co-owner of the Birmingham garden store Shoppe, positioned cut Lenten roses in a shallow, basketlike vessel using
a bundle of chicken wire to hold the stems and then filled it with an assortment of the cut flowers.

14 MARC H / 2024
SHADES OF
GREEN
Hellebores are striking not
only because of their unique
multicolored blooms but
also due to their leaves,
which come in a variety of
verdant hues. “The greenery
is beautiful, so you don’t
need to add any extra filler,”
explains Thompson. “It’s
hardy and will hold up nicely
while also showing off the
plant’s leaf shapes and
shades.” In this laid-back
composition, he opted to
forgo using florist foam or
wire, packing the vessel with
an assortment of Lenten
rose clippings. Flower
foraging tip: Thompson
advises removing only
the stems that have been
blooming for a while and are
about to go to seed. “This
will help them last for weeks
in cut arrangements if you
change out the water as
needed,” he says.

Help Your Hellebores

Thompson shares his pro tips, whether you’re planting
them in the ground or a container

Prune To Prosper Let Them Spread Extend the Life

As hellebores are Lenten roses make a Once a potted Lenten
hardy and resilient beautiful carpet-like rose has finished its
plants, pruning won’t ground cover that bloom cycle, move the
hurt them. “When naturally expands as the container to a less
trimming anything, try seeds drop. “If the soil is prominent, more shady
to cut at a joint, which tended to before plant- spot instead of replant-
helps with growth and ing [and is mostly free ing in the ground. “As
avoids any bare stems from roots], they will long as it can receive
sticking out,” explains spread more easily,” he part sun and normal
Thompson, who also says. “You can then dig rainwater, it should
advises removing dead up, move, and replant survive from year to
leaves as needed. them as they grow.” year,” says Thompson.

SOUTH ER N LIVI NG 1 5
 LET IT GROW

Garden Variety
Single or double blooming, speckled or veined—these plants
are available in an array of shapes and tones

‘Phoenix’

‘Molly’s White’
from page 13
TWO OF
A KIND
While you are
more likely to find
hellebores growing
in the ground rather
‘Potter’s
than in pots, their
Wheel’
minimal mainte- ‘Harvington
nance requirements Double
make them great Lime-Green’
options for late-
winter container
gardening, as they
will blossom into Bear’s-Foot
early spring. “If Hellebore
you’re not going for
vibrant color, they
will generally look
good year-round
even when they’re
not blooming,” says ‘Ice N’ Roses Red’
Thompson. For the
best results, start
with transplants
‘Honeyhill
instead of seeds
Joy’
and let them self
propagate. In this
pot, he placed
‘Ice N’ Roses Dark
Picotee’ hellebores
in the center and
added some sweet
‘Ivory Prince’
alyssums as a
collar-like base.
“These two perform ‘White Lady
at the same time of Spotted’
year in the South
and thrive in cool
weather with part
sun, making them
ideal for planting
together,” he says.

16 M A RCH / 2024
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 IN SEASON

BOUN T Y

Pretty Peas
As the weather begins to warm,
crisp, sweet sugar snaps start
popping up at the market. Enjoy
some by the handful, or add
them to a fresh salad

R EC I PES : MA R IA N N E W I L L I AM S ; FO O D ST Y L IN G : MA RGA R E T MO N RO E D IC K EY; P RO P ST Y L IN G : C H R IST IN A DA L EY

PULLING STRINGS
Removing the fibrous
“threads” that run along
the top seams of the
pods is entirely optional.

18 MA RC H / 2024 photographs by FREDERICK HARDY II

GET CRACKIN’ WITH PROTEIN POWER.
 BOUNTY

PICKING FLOWERS
Edible blooms like
nasturtiums can
be found at Whole
Foods Market.

Speedy Grain
Salad with
Sugar Snap Peas
Fill a large bowl with ice
water, and add 2 Tbsp. kosher
salt; set aside. Bring a large pot
of salted water to a boil over
high. Add 1 lb. fresh sugar snap
peas to boiling water; cook,
undisturbed, until tender-crisp,
about 5 minutes. Transfer sugar
snap peas to ice water; let cool
5 minutes. Drain well. Whisk
together 1 1⁄2 Tbsp. red wine
vinegar, 4 tsp. Dijon mustard,
2 tsp. light brown sugar, 3⁄4 tsp.
garlic powder, and 1⁄2 tsp.
kosher salt in a large bowl;
gradually whisk in 6 Tbsp.
extra-virgin olive oil until
smooth and combined. Set
aside 1⁄4 cup dressing in a
small bowl for serving. Add
4 cups cooked farro or quinoa,
3 cups shredded cooked
chicken, cooled sugar snap
peas (halved if desired), 6 oz.
crumbled feta cheese, 1⁄2 cup
chopped pitted kalamata
olives, 1⁄2 cup chopped salted
roasted pistachios, 2 Tbsp.
chopped fresh flat-leaf parsley,
Sugar Snap Salad with Lemon-Parmesan Breadcrumbs and 1 Tbsp. chopped fresh
mint to dressing in large bowl;
Heat 1 Tbsp. extra-virgin olive oil in a medium skillet over medium. Add 1⁄3 cup panko bread- toss to coat. Garnish with
crumbs; cook, stirring often, until oil is absorbed and panko begins to toast, 2 minutes. Add 1 grated additional chopped pistachios
garlic clove; cook, stirring constantly, until panko is golden brown and garlic is fragrant, 2 minutes. and mint, if desired. Serve with
Transfer to a small bowl; let cool 5 minutes. Stir in 1⁄4 cup finely shredded Parmesan, 1 1⁄2 tsp. lemon reserved dressing.
zest, and 1⁄4 tsp. kosher salt; set aside. Whisk together 2 Tbsp. lemon juice, 1 1⁄2 tsp. honey, 1 tsp. ACTIVE 30 MIN. - TOTAL 30 MIN.
Dijon mustard, and 1⁄2 tsp. kosher salt in a large bowl; gradually whisk in 1⁄4 cup olive oil until SERVES 6
combined. Add 1 lb. halved fresh sugar snap peas, 2 cups baby arugula, 1⁄2 cup shaved Parmesan,
and 1⁄3 cup thinly sliced shallot; toss to coat. Top with panko mixture and edible flowers, if desired.
ACTIVE 20 MIN. - TOTAL 25 MIN. - SERVES 4

20 MA RC H / 2024
 ENSURE® MAX PROTEIN
DON’T GIVE UP DELICIOUS FLAVOR
TO GET GOOD NUTRITION

4 g
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40 g
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* Milk Chocolate with Caffeine and Café Mocha flavors have 100mg of
caffeine, as much as an 8-oz cup of coffee.
©2023 Abbott 202316817/December 2023 LITHO IN USA

This organization helps give North Carolina’s shelters the feeling of home
INE YEARS AGO, Charlotta
N
“Lotta” Sjoelin was work-
ing as an interior designer
in Chapel Hill when a friend
said that a nearby women’s
shelter was looking for
pillows. “In my very priv-
ileged world, I thought they needed some
decorative ones,” recalls Sjoelin, a Swedish
expat who’s been based in North Carolina
for 18 years. “But, no, the house manager
had a goal to give every single child their
own pillow to sleep on at night.”
Sjoelin drove to Target and filled up her
car. When she arrived at the shelter—just
15 minutes from her neighborhood—she
was shocked by what she saw. She went
back later for a full tour, and paltry pillows
were the least of it. “I broke down crying….
The [rooms] looked like prison cells,” she
22 M A RC H / 2024
P I C T U R E O F H E A LT H
S ECRE TS TO A G O O D LI F E
Love By Design
says. Sjoelin brought in some things to
make them more inviting: towels, bedding,
art, nightstands, and lamps—all of which
added a comforting atmosphere to a place
where overhead fluorescent lighting and
metal finishes were the norm. Afterward,
when a resident came up to her in tears
to thank her, inspiration struck. Soon
Sjoelin was reaching out to businesses
and friends (such as local designer Leslie
May, who lent her talents to the areas
shown above and at right) for their time
and donations. She then established A
Lotta Love (alottalove.org). The nonprofit
has transformed over 20 shelters in North
Carolina, revamping the spaces with new
decorative elements that the residents can
take with them when they are able to move
into their own homes.
“We have proven that a person’s sense
Before
A dose of joyful color
made this bedroom
in a North Carolina
family crisis shelter
more welcoming.
of safety increases by over 40%
after these makeovers,” notes
Sjoelin, who recently enlisted
two founding members, both
psychologists, to research the
effects. “The families we meet
come from all walks of life.
Anyone can experience home-
COU RTESY AN N A ROU TH BARZI N
lessness, from a 25-year-old
who gets sick, loses her job, and doesn’t
have any relatives to lean on to a wealthy
woman who has to leave her abusive
husband. We don’t know people’s journeys
or where they come from; we just have to
show love and respect.”
Happy Place
Donated decor
adds a warm
finishing touch.
by KATHRYN O’SHEA-EVANS
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IMPORTANT SAFETY INFORMATION
Do not use FASENRA if you are allergic to benralizumab or any of
the ingredients in FASENRA.
Do not use to treat sudden breathing problems.
FASENRA may cause serious side effects, including:
• allergic (hypersensitivity) reactions, including anaphylaxis.
Serious allergic reactions can happen after you get your FASENRA
injection. Allergic reactions can sometimes happen hours or days
after you get your injection. Tell your healthcare provider or get
emergency help right away if you have any of the following symptoms
of an allergic reaction:
o swelling of your face, mouth and tongue
o breathing problems
o fainting, dizziness, feeling lightheaded (low blood pressure)
o rash
o hives
Before using FASENRA, tell your healthcare provider about
all of your medical conditions, including if you:
• are taking oral or inhaled corticosteroid medicines. Do not
stop taking your corticosteroid medicines unless instructed by
your healthcare provider. This may cause other symptoms that
were controlled by the corticosteroid medicine to come back.
• have a parasitic (helminth) infection.
• are pregnant or plan to become pregnant. It is not known if
FASENRA will harm your unborn baby. Tell your healthcare provider
if you become pregnant during your treatment with FASENRA.
• Improve breathing • Lower daily use of oral steroids*
o There is a pregnancy exposure registry that monitors pregnancy
outcomes in women exposed to FASENRA during pregnancy.
Healthcare providers can enroll patients or encourage patients
to enroll themselves by calling 1-877-311-8972 or visiting
www.mothertobaby.org/fasenra.
• are breastfeeding or plan to breastfeed. It is not known if FASENRA
passes into your breast milk. Talk to your healthcare provider about
the best way to feed your baby if you use FASENRA.
• are taking prescription and over-the-counter medicines, vitamins,
or herbal supplements.
Do not stop taking your other asthma medicines unless instructed to
do so by your healthcare provider. Tell your healthcare provider if your
asthma does not get better or if it gets worse after you start treatment
with FASENRA.
The most common side effects of FASENRA include: headache
and sore throat. These are not all the possible side effects of FASENRA.
You are encouraged to report the negative side effects of prescription
drugs to the FDA. Visit www.FDA.gov/medwatch or call
1-800-FDA-1088.
Please see Brief Summary of full Prescribing Information
on following page.
FASENRA is a registered trademark of
the AstraZeneca group of companies.
©2023 AstraZeneca.
All rights reserved.
US-82333 11/23
 I M P O R TA N T I N F O R M AT I O N
Read this brief summary carefully before using FASENRA for the first
time and each time you use a new dose. There may be new information.
This summary does not take the place of talking to your healthcare
provider about your medical condition or treatment.
What is FASENRA?
FASENRA is a prescription medicine used with other asthma medicines
for the maintenance treatment of asthma in people 12 years and older
whose asthma is not controlled with their current asthma medicines.
When added to other medicines for asthma, FASENRA helps prevent
severe asthma attacks (exacerbations) and may improve your breathing.
Medicines such as FASENRA reduce blood eosinophils. Eosinophils are
a type of white blood cell that may contribute to your asthma.
• FASENRA is not used to treat other problems caused by eosinophils.
• FASENRA is not used to treat sudden breathing problems. Tell your
healthcare provider if your asthma does not get better or if it gets
worse after you start treatment with FASENRA.
It is not known if FASENRA is safe and effective in children under
12 years of age.
Do not use FASENRA if you are allergic to benralizumab or any of
the ingredients in FASENRA.
Before using FASENRA, tell your healthcare provider about
all of your medical conditions, including if you:
• are taking oral or inhaled corticosteroid medicines. Do not stop
taking your corticosteroid medicines unless instructed by your
healthcare provider. This may cause other symptoms that were
controlled by the corticosteroid medicine to come back
• have a parasitic (helminth) infection
• are pregnant or plan to become pregnant. It is not known if FASENRA
will harm your unborn baby. Tell your healthcare provider if you
become pregnant during your treatment with FASENRA.
° There is a pregnancy exposure registry that monitors pregnancy
outcomes in women exposed to FASENRA during pregnancy.
Healthcare providers can enroll patients or encourage patients
to enroll themselves by calling 1-877-311-8972 or visiting
www.mothertobaby.org/fasenra.
• are breastfeeding or plan to breastfeed. It is not known if FASENRA
passes into your breast milk. You and your healthcare provider
should decide if you will use FASENRA and breastfeed. Talk to
your healthcare provider about the best way to feed your baby if
you use FASENRA.
Tell your healthcare provider about all the medicines you
take, including prescription and over-the-counter medicines, vitamins,
and herbal supplements.
Do not stop taking your other asthma medicines unless your
healthcare provider tells you to.
How will I use FASENRA?
• FASENRA is injected under your skin (subcutaneously) one time
every 4 weeks for the first 3 doses, and then every 8 weeks.
• FASENRA comes in a single dose prefilled syringe and in a single
dose autoinjector.
• A healthcare provider will inject FASENRA using the single-dose
prefilled syringe.
For more information, visit FASENRA.com
Or call 1-800-236-9933
A B O U T F A S E N R A
• If your healthcare provider decides that you or a caregiver can give
the injection of FASENRA, you or your caregiver should receive
training on the right way to prepare and give the injection using the
FASENRA PEN. Do not try to inject FASENRA until you have been
shown the right way by your healthcare provider. See the detailed
“Instructions for Use” that comes with FASENRA PEN for
information on how to prepare and inject FASENRA.
• If you miss a dose of FASENRA, call your healthcare provider.
What are the possible side effects of FASENRA?
FASENRA may cause serious side effects, including:
• allergic (hypersensitivity) reactions, including anaphylaxis.
Serious allergic reactions can happen after you get your FASENRA
injection. Allergic reactions can sometimes happen hours or days
after you get your injection. Tell your healthcare provider or get
emergency help right away if you have any of the following symptoms
of an allergic reaction:
° swelling of your face, mouth and tongue
° breathing problems
° fainting, dizziness, feeling lightheaded (low blood pressure)
° rash
° hives
The most common side effects of FASENRA
include headache and sore throat.
These are not all the possible side effects of FASENRA.
Call your doctor for medical advice about side effects.
You may report side effects to FDA at 1-800-FDA-1088.
How should I store FASENRA?
• Store FASENRA in the refrigerator between 36°F to 46°F (2°C to 8°C).
• FASENRA may be stored at room temperature between 68°F to 77°F
(20°C to 25°C) for up to 14 days.
• Once removed from the refrigerator and brought to room temperature
FASENRA must be used within 14 days or thrown away.
• Store FASENRA in the original carton until you are ready to use it to protect
it from light.
• Do not freeze FASENRA. Do not use FASENRA that has been frozen.
• Do not expose FASENRA to heat.
• Do not use FASENRA past the expiration date.
• Keep FASENRA and all medicines out of the reach of children.
What are the ingredients in FASENRA?
Active ingredient: benralizumab
Inactive ingredients: L-histidine, L-histidine hydrochloride
monohydrate, polysorbate 20, ,-trehalose dihydrate, and Water
for Injection
The information provided here is not comprehensive.
Ask your healthcare provider for additional information about
FASENRA. You can also contact the company that makes FASENRA
(toll-free) at 1-800-236-9933 or at www.fasenra.com.
FASENRA and FASENRA Pen are registered trademarks of the AstraZeneca
group of companies.
© 2021 AstraZeneca LP. All rights reserved.
Manufactured for: AstraZeneca LP, Wilmington, DE 19850
8/21 US-55818

1
2
5 6
WH AT ’S I N STOR E
ST Y L I N G : MA RY BE TH WE T Z E L
Shake It Up
Complete your tablescape
with vintage-style
salt and pepper vessels
photograph by ROBBIE CAPONETTO
IN SEASON
8
7
(1) Les Ottomans Asparagus Salt and Pepper Shakers, $60; anthropologie.com
(2) Santorini Stripe Salt & Pepper, $59; vietri.com (3) Russel Wright American
Modern Salt & Pepper Set in White, $35; bauerpottery.com (4) Bauer Pottery Salt
& Pepper Shaker Set in Buttercream, $30; bauerpottery.com (5) Royal Check Salt &
Pepper Shakers, $68; mackenzie-childs.com (6) Two Peas in a Pod Salt and Pepper
Shakers, $9; amazon.com (7) Southern Living Collection Cabbage Salt & Pepper Set,
$26; dillards.com (8) Mushroom Ceramic Salt + Pepper Shakers, $20; shopterrain.com
SOUT HER N LIVI NG 25
 THE GRAPEVINE
W H AT S O U T H E R N E R S A R E B U Z Z I N G A B O U T

S POT LI GHT

Chip and Joanna’s Newest Fixer Upper

One of our favorite TV design couples
is back at it again, this time with
perhaps their biggest undertaking yet.
The Gaineses recently opened the
doors to Hotel 1928, a boutique stay
located in the heart of downtown
Waco, Texas. Although they built
their brand around the farmhouse-
chic aesthetic, the Magnolia empire
owners took a note from the build-
ing’s existing Moorish Revival style
when executing renovation plans.
Recalling the grandeur of the roaring
former Masonic temple has been
reimagined with jewel toned walls,
velvet and leather furniture, and
crystal chandeliers. Paired with
striking original features like chicken
wire windows, hardwood floors, and
painted beams, the property feels
glamorously old-school. In addition to
its 33 rooms, the hotel also includes
two restaurants, a cafe, a gift shop, a
rooftop terrace, a ballroom, and an
elegant two-story library that are all
open to the public. Rooms start at

TO P: COURTESY HOTE L 192 8 ; BOT TO M : COU RT ESY B RA N DI I N MA N

twenties, the 50,000-square-foot $375 per night. thehotel1928.com

Seeing Stars
Atlanta’s food scene has gained extra
attention thanks to recognition from
the Michelin Guide. Five restaurants
(Atlas, Bacchanalia, Hayakawa, Lazy
Betty, and Mujō) have each earned a
Michelin Star, one of the highest global
honors a dining establishment can
receive. Ten others were awarded Bib
Gourmand status for excellent food at
moderate prices. guide.michelin.com

26 MARCH / 2024 by TARA MASSOULEH MCCAY

*Three grams of soluble fiber
daily from whole grain oat
foods, like Cheerios Cereal,
in a diet low in saturated fat and
cholesterol, may reduce the risk
of heart disease. Cheerios
cereal provides 1.5 grams per
serving. Other flavors provide
.75 grams per serving.
 B E A U T I F U L S PA C E S F O R
A BETTER LIFE

DECORAT I NG

Finders
Keepers
Designer Ashley
Hanley brings all her
favorite things into
one place—the 1939
Richmond, Virginia,
charmer she
calls home
BY JOANNA LINBERG
ST Y L I N G : A LYA H A ME E DI

ALL THE RIGHT LINES

In her daughter Louise’s room,
which is the smallest in the house,
Hanley thought ahead to when it
might one day be a guest space,
choosing the versatile Cambridge
Stripe wallpaper from Cole & Son.

photographs by JAMES RANSOM SOU THER N LI VIN G 29

 D E C O R AT I N G

SHLEY HANLEY

A
is probably in
an antiques store
right now. The
Virginia interior
designer (shown
above) knows that
you can’t fake a layered, curated look,
so she puts in the time—searching
the shelves in out-of-the-way thrift
shops, making friends with dealers
at consignment stores, and tracking
auction listings online to get pieces
that give each of her clients’ homes
a style that can’t be replicated.
About three years ago, her con-
stant hunt paid off. While on a run
in a neighborhood near downtown
Richmond, Hanley spotted a 1939
brick house with an estate-sale sign
out front. For once, she skipped the
bargains and called her Realtor
instead to see if the place would be
on the market soon. Trading Spaces
“We swapped the living and
“This was during COVID times, when we
dining rooms because we love
were living in a small 1940s home. We’d “It was just meant to be,” she says. “We
to entertain and our families
recently had our second child and were wanted an older house with lots of charac- are here in town,” says Hanley.
feeling very cramped,” she says. The four- ter, one that would also be a little bit of a “Switching those gave us space
bedroom house with an addition on the fixer-upper so we could put our own spin to host them.” The table is from
back meant extra breathing space for her on it.” True to her letter, Hanley left the a local shop, but the real coup
and her husband, Brendan, as well as their structure almost exactly as she found it is the crystal chandelier. The
growing family. After they wrote a per- and focused her renovation energy on true designer saw it online and bid
sonal letter explaining their wish to honor trouble spots, updating a timeworn main- on it, not expecting to win. She
the architectural style—a pleasing mix of hall bath and transforming the third floor did, so she went to Philadelphia
from a mirror-lined man cave into a to get it. “Talk about a nerve-
Georgian, Colonial, and Federal—it was
racking drive home!” she recalls.
miraculously theirs for under the asking whimsical playroom for her two young
price. Hanley had scored her best find yet. daughters, Frances Miller and Louise.

3 0 M ARC H / 2024
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 D E C O R AT I N G

3 2 M A RCH / 2024
 The remaining spaces all had beau-
tiful wainscots, thick crown molding,
and built-ins. Nothing needed tearing
out, just a little TLC. “I tell my clients
that I can help them find a lot of stuff,
but they should look for things they
love and gravitate toward,” Hanley says.
“It’s so fun to pick up items that have
meaning on your travels.”
In her family’s home, she followed
the same script, drawing up plans to
slot in as much of her existing furniture
as she could before making a shopping
list (with detailed measurements) of
what was needed to fill in the holes.
While biding her time for those just-
right items, she populated the rooms
with goodies she already had on hand:
generations of family photographs, blue
Wedgwood jasperware, treasure boxes,
and books. “I love collecting. I’m always
out and about finding things,” she says.
What holds it all together isn’t matchy-
matchy fabrics or furniture (she’s not
into those) but paying attention to the
flow of the home and being willing to
tweak a room when something isn’t
working—or leave it alone when it is.
She had plans to update the 1930s
kitchen and rearrange the second floor
to score a true primary suite, but after
being here a few years, she’s happy to
pump the brakes. “It’s funny. At first, I
thought, ‘We’ll make the family room
larger and have it open to the kitchen,’
but now we think we’ll keep it as is to
honor the integrity of the house.”

Flexible Design
Hanley had just purchased two velvet
sofas to anchor the cottagey style in their
past house when the couple decided to
move. No problem: The curved arms and
painted bases prove just as pretty here.
“This is where we really live, where I have
coffee and catch up on TV before the kids
wake up,” she says.

SOUTH ER N LIVI NG 3 3
 D E C O R AT I N G

Breezy in Blue
The primary bedroom (at
right) came together around
the vintage Oushak rug—a
favorite existing piece. “That
was the decor’s driving force,”
she says. “I’ve always loved
blues and greens.” After picking
the hue for the walls, she lucked
out at an antiques shop and
came across a walnut four-
poster bed that contrasted with
the palette. Neutral window
treatments and bedding by
Biscuit Home will allow a future
life for this room as a spot for
guests or a grown-up space
for one of the girls, if needed.

BLUSHING BEAUTY
Hanley kicked the color up
a notch in the bedrooms—
especially in Frances
Miller’s (shown below),
painted with Farrow & Ball’s
Pink Ground (No. 202). “It’s
beautiful—not too bubble-
gum but more of a dirty
blush pink,” she says of the
shade, which complements
the chintz draperies they
brought with them from
their previous home. The
two beds accommodate the
girls’ frequent requests for
sister sleepovers.

Having a Little Fun

A long-beloved Sister Parish wallpaper was the jumping-off place for the fanciful playroom (shown
above), which was inspired by the sets of movies that Hanley enjoyed as a child, like Mary Poppins and
Little Women. “I was going for that English-cottage look where nothing matches but it all still makes
sense,” she says. She carried the paper up over the angled ceiling to envelope the area, punctuating
it with semigloss trim in a bold, leafy hue (Benjamin Moore’s Clearspring Green, HC-128). A twin-size
daybed is flanked by two closets, one for toy storage and another for dress-up clothes.

3 4 MA RCH / 2024
BOOK IT • FIND IT • PAINT IT • LOVE IT • BOOK IT • FIND IT • PAINT IT • LOVE IT • BOOK IT • FIND IT • PAINT IT • LOVE IT

LET’S MAKE YOUR

INSPIRATION A REALITY.
BOOK IT.

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with a Sherwin-Williams expert. Our team of consultants can help
you find your color for any project via text, email, phone or video chat.
Book today at swcolorconsult.com.
ADVERTISEMENT

Windows OF
OPPORTUNITY
Southern Living Custom Builder Program member,
Allen Patterson, encourages keeping the
following criteria in mind when window shopping.
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 AT H O M E

CURB A PP E AL
Before

Cottage
Revivals
Exterior overhauls and pretty
plantings help two Birmingham-
area homes dial up the charm
just in time for spring
BY CAMERON BEALL

L AUR EY W. G LE N N

Brought to Light
Sun-seeking updates and
white paint transformed
this Homewood gem.

3 8 MA RC H / 2024
 CURB APPEAL

NO.
1
A QUEST FOR MORE sunshine guided
each step in this top-to-bottom make-
over. “The homeowner is an artist and
really wanted a light-filled space, so
we decided to turn the front room into
her studio and added an inviting bay
window to filter the rays,” says Leigh
Misso, owner of River Brook Design
& Construction in Birmingham. To
brighten up the attic-like second floor,
the full-service design-build firm ren-
ovated and remodeled it to create two
bedrooms and one bath for the home-
owners’ children, inspiring exterior
improvements to match. “The dormers
allow more light to come in upstairs
and balance the facade, and the addi-
tional windows pull the eye up to the
roofline,” says Misso.
With all the structural changes in
place, they focused on boosting the
curb appeal, which included updating
the front entry with a walnut-stained,
three-quarter-light door and custom
shutters on either side. “We recom-
mend that shutters be functional so
they’re scaled properly,” explains the
designer. Reconfigured landscaping
opened up the patio, transforming it
into a welcoming spot to sit and relax.
Manicured boxwoods planted along
the garden beds help provide
shape while potted ones in
the corners soften the look.
Arborvitaes flank the house
to add height. “We used small
‘Limelight’ hydrangeas by the
bay window,” notes Misso of PRIORITIZE THE
the final flourish. “They offer a STATEMENT MAKERS
flowering element that doesn’t “We always lean toward using honest
obscure the view.” materials, like copper. We love how
you see its patina, which brings a level
of elegance to the home,” says Misso.
While all-copper everything might
have been the preferred route, it is
Classic Contrast
expensive, so the homeowners chose
The black shingles on the roof
to splurge on the features that would
L AUR EY W. G LE N N

pop against the freshly painted

siding and brick (in Benjamin have the most impact—the gas lantern
Moore’s White Dove, OC-17) and the bay window’s awning—and
and shutters (in Benjamin stuck to a more budget-friendly option
Moore’s Pale Oak, OC-20). for the gutters.

4 0 M ARC H / 2024
 CURB APPEAL

Before

NO.
2
A YOUNG FA MI LY approached Misso
and her team with a tall order: Grow
their 1,999-square-foot brick house
by another 2,500 square feet—without
losing its cottage feel. The first step?
Raising the roof. A cedar-shake one
with dormers on one end and a front
gable on the other keeps the second
story from making the house seem
enormous—while still comfortably
accommodating three bedrooms, two
baths, and space to play and do laundry.
“The homeowners loved swooping
rooflines, so we curved the edges of
the main roof and mimicked that
shape on the dormers,” says Misso of
the flared ends that, along with the
antique chimney pots, lend the exte-
rior a dose of English charm. On the
end with the front gable, the designer
stacked two floor-to-ceiling windows
to give the illusion of a single contin-
uous one and to flood the interior with
ample natural light.

A Closer Look

RO B BI E CA PO N E TTO ; STY LI N G: BU F FY HA RG E TT MI L L E R
The rafter tails
were made to
draw the eye
while also
serving a
function. “We
detailed them
with cutouts
so the gutter
can nestle into
the grooves
without covering
up the design,”
says Misso.

4 2 MA RC H / 2024
CURB APPEAL

Room To Breathe
This single-level
Mountain Brook
home got a
forever-worthy
rework, thanks
to a second-story
addition.

INSPIRE A WARM WELCOME

While the front stoop employs a less-is-more approach (which
carries over to the landscaping) and is covered by a 5-foot
extension of the roofline, it was hardly an afterthought. In
reimagining the 1950s-style entry, Misso opted for simplicity,
ditching traditional trim around the white oak door in favor
of a brick surround painted Benjamin Moore’s White Dove.
A pair of copper lanterns and a bunch of colorful containers
complete this friendly first impression.

SOU THER N LIVI NG 4 3

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 AT H O M E

H OUS E P L AN

Come On Over
Step into this hospitable design that features plenty of outdoor living space

CLASSIC SOUTHERN HOME should have all the qualities of a good

Ò
A
Outdoor Dining
and Living Rooms
friend,” says architect Brandon Ingram. The Fernleaf house plan
Kitchen Primary
(SL-2072) has gracious columns and trellis details combined with
Dining Family
Bedroom
casual lap siding and metal roofing, which gives it an approachable
Room Room
look that puts guests at ease. The siding brings a vintage Americana
Three-Car Family Library
feel and keeps things visually light and airy. Inside, the open-
Garage Entry Family
Studio concept layout was devised with entertaining in mind. There’s a
Porch
natural flow between the communal areas and the centralized dining room that’s
prime for gathering and conversations.
“Keeping the floor plan shallow allows sunlight to reach deep into the interior,” he
says. Plentiful windows and several exterior doors emphasize the connection with
Bedroom
the landscape. The outdoor dining room can even accommodate built-in appliances,
Attic Optional making it perfect for hosting meals year-round. Fernleaf offers many elements that
C. BRAN D O N I N GRA M D ES I GN

Bedroom Bedroom
Optional Study
have become increasingly popular among homeowners: a fresh take on traditional
Playroom
design, spots for working remotely, a main-level primary suite, and customizable
spaces like a guest room and bonus area. “It checks all the boxes,” says Ingram.

Buy the Plan

Purchase Fernleaf or consider
hundreds more at Plan Designer C. Brandon Ingram Design Name Fernleaf
houseplans.southernliving.com. Size 3,721 square feet Plan SL-2072

4 6 MA RCH / 2024 by CAROLINE RICE

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 AT H O M E
THE GRUMPY GARDENER
“Hubby told me he was getting buffalo grass. I should have asked more questions.”
BY ST EVE BE N DE R Don’t discount buffalo chips,
Angie. I love munching on
DEAR
them while watching football,
especially the Bills. Having
said that, I don’t think buffalo
grass is the right choice. For
GRUMPY
one thing, it needs full sun
and thins out in shade. More
importantly, the seed is
expensive, takes forever to
fill in, and germinates spo-
radically. In the meantime,
My husband is trying to grow a you’ll get lots of weeds. For
low-maintenance lawn here and is a low-maintenance option,
pick a shade-tolerant kind of
very excited about something called zoysia, such as ‘Zeon’ (I have
buffalo grass. We’re located about 30 it) or ‘Zorro.’ Note that the
miles north of Atlanta. I love my trees, lawn will still need at least a
half day of sun; no grass can
so the spot is partially shaded. What grow in constant shade.
are your thoughts? Is all the hype he
heard just—ahem—buffalo chips? The Big Chill
–ANGIE We have American boxwoods
that were severely damaged
by the winter freeze in
4 8 MA RC H / 2024
Tennessee. Most of the foliage
is brown. Should we cut them
back drastically to promote
new growth?
–TAMMY
Broad-leaved evergreens like
boxwoods are very suscepti-
ble to sudden hard freezes
in the South because their
foliage stores water, which
may turn to ice and rupture
their cells—quite the downer.
I would wait a few weeks to
see if your shrubs put out
new green growth. If they do,
prune out the brown and
hope for the best. If they don’t,
you may have to replace them.
Isn’t gardening fun?
Just a Trim
I live in Marion, North Carolina,
in USDA Zone 7B. When do
you think is the best time to
prune my butterfly bush?
–GREG
Shrubs like butterfly bush that
flower in summer should be
pruned in late winter or early
spring. In other words, do it
now. This is because they
bloom on new growth. Some
other plants that fall into this
category include gardenia,
panicle hydrangea, crepe
myrtle, rose of Sharon, chaste
Grumpy has
a podcast!
Hover your
phone’s
camera over
the smart code, and listen
to episodes of Ask Grumpy
on Apple Podcasts.
illustration by JONATHAN BROWN
Eliminate food and bacterial odors
for all-in protection.
 THE GRUMPY GARDENER
Ask the Grump! No question
goes unanswered on his
Facebook page: facebook
.com/slgrumpygardener.

tree, angel’s trumpet, blue the lanky stems when it puts

mist, Japanese spirea, and out new growth.
Cape plumbago.

Make a Splash
Dim Light, Bad Luck With Maple
The purple shamrock in I love your column! I was think-
my living room is very leggy ing about planting a Japanese
and sparse. Should maple near my swimming pool.
I cut back the stems? Do these trees take hot sun?
–CLEVELAND I live just south of Atlanta.
KNOW
–NANCY YOUR
Purple shamrock (Oxalis PLANTS
triangularis) occasionally falls What exquisite taste you have!
on tough times. From the Now let’s prove that by getting
photo you sent (very helpful
for diagnosing plant problems,
you the right Japanese maple—
not all of them tolerate full sun.
Blue Phlox
readers!), I noticed that the Those that do include ‘Inaba- This easy-to-grow perennial wildflower
blinds in the living room are shidare,’ ‘Bloodgood,’ ‘Crimson brings welcome colors to the season
closed. This is why your plant Queen,’ ‘Waterfall,’ ‘Emperor I,’
is struggling—not enough light. ‘Fireglow,’ ‘Orangeola,’ ‘Sango-
Purple shamrock doesn’t Kaku’ (coral-bark maple),
require direct sun but needs and ‘Tamukeyama.’ Try not to Also called woodland phlox and
bright light for most of the splash any pool water on the wild sweet William, blue phlox
day to look its best. Improve leaves as this could burn them. (Phlox divaricata) is a vernal treasure.
this situation, and then cut off No cannonballs!
Native to eastern North America, it
forms spreading clumps that stand
up to 1 foot tall while blooming. The
petals range in color from dark blue to
white and appeal to hummingbirds,
“SPRING BULBS” is a confusing term bees, and butterflies. Recommended
for some peeps. Does it mean you selections include ‘Blue Moon’ (violet
should plant them in spring? Or do they
blue), ‘Clouds of Perfume’ (fragrant
just bloom then? I hereby confirm it is
the latter. Daffodils, hyacinths, tulips, ice-blue), ‘Dirigo Ice’ (pale blue),
crocuses, snowflakes, Spanish bluebells, ‘Fuller’s White’ (white), and ‘Louisiana
G R U M PY ’S snowdrops, and grape hyacinths are Purple’ (deep purple). Blue phlox
among those that flower from January
GRIPE into May (depending on where you live).
likes dappled sun to light shade and
of the month Fall is the correct time to plant them, but moist, well-drained, acid-to-neutral
what if you forgot and your bulbs are soil that contains organic matter.
still sitting forlornly in a paper sack in Enjoy it in woodland or rock gardens
your garage? Should you chuck them?
Not before you check them. Discard
and shady borders, or combine it with
those that are soft, moldy, or dry as spring bulbs. Grow it in USDA Zones
sand. Plant the rest now. They may 3 to 8. For a mail-order source, visit
grow only foliage this season, but hope
bluestoneperennials.com.
remains for the years ahead. Don’t make
me repeat this next March. —Steve Bender

50 MA RCH / 2024 illustration by KENDYLL HILLEGAS

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S O U T H E R N L I V I N G custom builder program

Built To Entertain

In College Station, Texas, home of Texas A&M and where “Howdy” resounds as
an actual greeting, third-generation builders Melanie McGinley Sparks and Chris
McGinley constructed a home to accommodate weekend-long parties when the
town swells with alumni and their families returning to cheer for the Aggies.
Photographs by Laurey W. Glenn

BUILDERS MELANIE MCGINLEY SPARKS AND CHRIS MCGINLEY, KURK HOMES; KURKHOMES.COM
ARCHITECTURAL DESIGNER STEVEN BYRNE, CPBD; KURKHOMES.COM
INTERIOR DESIGNERS KIM PROVOST (LEAD) AND JEFFREY MERRIMAN, KURKHOMES.COM

Scan to buy this Southern Living House Plan: Brazos Bend, Plan SL-2096.
 advertisement

An Open
Flow
Break the busiest part
of the house into
SUPER PANTRY: The round pendant, Regina Andrew’s
connected sections to Sigmund, and soft green cabinets (Sherwin-Williams Evergreen
keep crowds circulating Fog SW 9130) charm up this small space. The extra-thin
muntins on Pella’s Impervia Direct Set window maximize light in
the pantry, while its insulated glass keeps out the Texas heat.
The stainless steel Café Dishwasher has six different finish
options for the handle. (Brushed bronze is shown here.)

“Big Saturday morning breakfasts
with family are what I was
really imagining happening in
this area,” says Sparks, who
placed extra emphasis on the
12-foot-long by 6-foot dining
banquette (shown on previous
page), customizing it with
Pella Reserve Contemporary
Bifold Window units that open
to the outdoor grill area and
a banquette built with lasting
James Hardie Shiplap. After
breakfast wraps up, company
feels free to linger because all
of the cleanup happens in the
Super Pantry, outfitted with
cheerful green cabinets painted
Sherwin-Williams Evergreen
Fog SW 9130—which, adds
Sparks, is “my favorite shade of
subtle green.” The Super Pantry
has its own dishwasher. While
that dishwasher runs, tailgate
recipe prep resumes in the
main kitchen, equipped with an
impressively tall 12-foot-high
main wall centered around a
stainless steel 48-inch Café
Dual Fuel Professional range
with griddle. “We wanted
to make sure that the hosts
could have everything at hand,
especially their serving pieces,”
says Sparks. With so much
activity happening in here,
“casual elegance” became the
decorating goal. The look of
crisp white walls (Sherwin-
Williams Incredible White
SW 7028) combined with dark
and bulletproof vinyl plank
flooring and handsome Regina
Andrew pendants overhead
(Montreux over the island,
Sigmund in the pantry, and
Beaubien in the breakfast room)
appeals to everyone.

OUTDOOR KITCHEN: Being able to

leave open the 11-foot-long custom
Pella Reserve Contemporary
Bifold Window signals “the end
of ‘oh-my-gosh hot’ weather in
Texas,” says Sparks. James Hardie’s
board-and-batten-style planking
draws attention to the height of
the covered porch. Indoors and
outdoors, propane ranges and
grills provide clean, efficient, and
dependable energy for cooking so
you can spend more time relaxing
and visiting with guests.
 advertisement

► S O U T H E R N L I V I N G custom builder program

MAIN KITCHEN: The matching 48-inch Café Dual Fuel Professional range
with griddle and Café Counter-Depth French-Door Refrigerator appliances
complement the different finishes throughout the kitchen. Sherwin-Williams
was specified for the custom cabinets (Snowbound SW 7004) and walls
(Incredible White SW 7028). A trio of Montreux pendants from Regina Andrew
illuminates the 4 ½-foot-wide island.

“We wanted to create a comfortable space to inspire gathering and conversation.”

—MELANIE SPARKS, PRESIDENT OF KURK HOMES
 advertisement

A Viewing Room
Reserve an area upstairs for serious
game-day watching

“The best lookout to a

neighboring lake happens
upstairs,” says Sparks,
who elected to situate a STATEMENT SPACES: A trio of Regina
football watching room Andrew’s Tate Picture Lights illuminates
the 30-inch by 48-inch DIY art project.
with an adjacent balcony
“We limited the paint selections to match
up here away from busier the colors throughout the house and let
main rooms. “We wanted the kids have at it,” says Sparks about
things to feel a little bit the smart gallery wall that pops from a
more masculine too,” adds richly hued backdrop of Sherwin-Williams
Homburg Gray SW 7622.
Sparks, who let a stainless
steel backsplash and base
cabinets stained “as close
to an Aggie maroon as
possible” strike that note.
Drinks stay close at hand
with a sizable GE Profile
Counter-Depth Refrigerator
and Microwave and chevron-
shaped wine rack in the
kitchen. Out on the balcony,
there’s even a cooler-inset
coffee table and a specially
designed TimberTech drink
rail outfitted atop their
more traditional composite
decking spindles and flooring.

UPSTAIRS BALCONY:
Flat and extra wide
at 3 ½ inches, the
TimberTech Drink Rail
offers guests an easy
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► S O U T H E R N L I V I N G custom builder program

“We are building spaces to last that can be the start of a homeowner’s traditions.”
—CHRIS MCGINLEY, CEO OF KURK HOMES
 advertisement

A Local
Look
Nod to the
neighborhood with
charming exterior
accents

FRONT EXTERIOR: Stylish design details like the row of windows in the
Clopay Gallery Steel garage door harmonize with the dormer windows
above. Regina Andrew’s Hampton Outdoor Lighting collection comes sans
glass, making it easy to clean and change out light bulbs.

“We wanted to capture the agriculture roots and lead the

essence of a Texas farmhouse,”
says Sparks, who modernized
the familiar form with black Pella
windows and a mix of James
Hardie board-and-batten and
siding materials. “Hands down,
James Hardie is the best product
FIRE PIT: Ideal for gatherings that last into the out there,” says McGinley. “It
night, a patio built with water-permeable Belgard stands up to the trifecta of Texas
pavers and a Weston Wall in Crab Orchard fire pit
elements: heat, sun, and water.”
draws guests outdoors.
A horseshoe-shaped driveway
outlined with Belgard pavers and
a horse weathervane cheekily
reference Texas A&M’s deep
While Southern Living takes special care in selecting the members of the Custom Builder Program, Southern Living makes no warranties
on the homes built by the builders listed and specifically disclaims any implied warranties or representations made by the builders.
way into the Clopay Gallery
Steel garage door. Locally grown
cedar accents add rural rusticity
to the exterior, and the window
boxes showcase beautiful
selections from the Southern
Living Plant Collection.
CURB APPEAL: A mixture of
plantings available exclusively
through the Southern Living Plant
Collection, including Baby Gem
Boxwood, Nandina Obsession, and
Copper Top Ligustrum, provides
a long-lasting, low-maintenance
landscape feature.
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► S O U T H E R N L I V I N G custom builder program

Holland Stone
Belgard pavers in a
herringbone pattern.

Custom Builder Gives Back

To pay respect to all those who have served
in the military and in honor of Texas A&M’s
renowned Corps of Cadets program, Kurk
Homes dedicated 100% of all proceeds from
Brazos Bend’s Southern Living Showcase
Home Tour to two organizations that support
veterans: Operation Finally Home, which
provides mortgage-free homes to service
members; and Camp Hope, which offers
rehabilitation programs to those suffering
from PTSD.

BELGARD
Whether expanding your home with
a simple outdoor living addition or
creating a multiroom backyard oasis,
Belgard paves the way. Belgard
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as online tools to design the outdoor
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CLOPAY
Our customizable garage doors don’t
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CAFÉ APPLIANCES
CAFÉ, the mass premium leader
in design choice, offers a full suite
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JAMES HARDIE
Trusted on over 10 million homes,
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SOUTHERN LIVING PLANT
COLLECTION
Why choose Southern Living
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REGINA ANDREW
Regina Andrew’s lighting, furniture,
and decor spark self-expression
and creativity through unforgettable
design. For more than 20 years,
company co-founders Carla
Regina and James Andrew have
fueled authentic designs that
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E R N L I V I N G custom builder program
PELLA
Pella Windows and Doors designs and
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construction, residential replacement,
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company is headquartered in Pella, Iowa,
with over 20 manufacturing locations
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than 200 showrooms across the country.
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Family Legacy. Third-generation
builders, no one understands and
appreciates College Station quite like
Melanie McGinley Sparks, President
of Kurk Homes, and her brother Chris
McGinley, CEO of Kurk Homes, the
construction company started by
their grandfather and father. The duo
also happens to be A&M alums, Chris
a graduate of the esteemed Corps of
Cadets and Mays Business School and
Melanie a graduate of the renowned
Agricultural and Equestrian Program.
Both bring an unparalleled lifelong love
of building and Texas A&M.
THE DESIGNER COLLECTION
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 A DV E N T U R ES I N
T R AV E L A N D C U LT U R E
The South

Buildings like the Hay House (below)

and St. Joseph Catholic Church (at top)
bring historic beauty to the town.

LONG W E E KEN D

Something
in the Water
Music made Macon, Georgia, famous in the
1950s, but the city’s been singing a little loud-
er lately thanks to a revitalized downtown
BY TARA MASSOULEH MCCAY

photographs by ROBBIE CAPONETTO SOUTHER N LI VI NG 65

 Soulful Sights
(From left) Follow the Cherry
Blossom Trail to see flowering
trees all over town. At the Otis
Redding Museum, learn about
the artist’s early life as well as
his legendary music career.

H E R E ’S A N O L D SAY I N G became a resource for electrical power.

T
about this part of Georgia:
“There must be something
in the water.” People said
it in the 1950s when rock
’n’ roll icon and Macon
native Little Richard hit it
big. They repeated it about 10 years later
when rhythm and blues singer Otis Red-
ding burst on the scene. Then it happened
again in the early 1970s when the Allman
Brothers Band took the town—and nation—
by storm.
But the phrase, or something like it,
may have actually been around long
before Macon made a name for itself as a
music capital. The Muscogee people have
lived in this region for thousands of years,
and the Ocmulgee River provided near-
perfect conditions for their agriculture. By
the time Macon was founded in 1823,
water was still the draw. The river pro-
vided a mode of transportation, was a
catalyst for trade and industry, and then
Today, the phrase still echoes through-
out town. You can hear it in the sultry
whine of a bass guitar at Grant’s Lounge.
You can taste it in the deceptively smooth
daiquiri at The Monkey’s Paw Tiki Lounge.
And you can see it in well-patronized
businesses—from buzzy Macon Bagels to
Reboot Retrocade & Bar.
The sense that there’s something spe-
cial going on here is extra apparent in
March when 350,000 Yoshino flowering
cherry trees paint the town pink. (Wash-
ington, D.C., by comparison, has only
around 3,800 of them.) During the 10-day
International Cherry Blossom Festival,
thousands of people fill the streets to ring
in spring with a parade, concerts, food and
drink specials, and a giant fair. Pop-up
bars selling mimosas and a variety of
pink beverages can be found on every
block. Patios are jam-packed with diners
and boisterous bands. It’s one big, blush-
colored party.
DISCOVER
THE HEART OF
DOWNTOWN
But there was a time when
the city wasn’t so lively and
people started to forget
about Macon’s magic. “I joke
that I was born after the
song,” says Jessica Walden,
president and CEO of the
Greater Macon Chamber
of Commerce. “The music
scene was almost nonexis-
tent, and downtown was
completely dead.” According
to Walden, in the eighties and
early nineties this area was a
far cry from the place that
residents enjoy today. “When
I say it was dead, I mean I

66 M A RC H / 2024

used to get on my go-kart
and ride around the block. It
had only tumbleweeds and
wild rabbits,” she remembers.
Macon has always been a
big part of Walden’s story.
Her father, Alan, and Uncle
Phil were cofounders of
the music label Capricorn
Records; her uncle had also
managed Otis Redding, so
the brothers knew how
brightly Macon had once
shone and were determined
to see it get there again.
For Walden, it took leaving
for college and returning to
work for the Georgia Sports
Hall of Fame to understand
her family’s fervor for this
area. “I was like, ‘Holy cow—
some really amazing things
have happened here,’ ” she
recalls. “ ‘And who’s to say
LONG WEEKEND
that they can’t happen again?’ ”
Picking up the mantle from
her father and uncle, Walden
(and her husband, Jamie
Weatherford) cofounded
Rock Candy Tours, on which
they share the city’s history
with others. She says that
its renaissance started at
the end of the 2000s, but
over the past few years, the
murmur of a new Macon has
grown into a crescendo. It
even made the “52 Places
To Go in 2023” list in The
New York Times. “I was
never a cheerleader in high
school, but I’ll wave my pom-
poms for Macon,” she says.
In recent decades, down-
town has traded its tumble-
weeds and wild rabbits for
more than 30 bars and live-
music venues, 50 restaurants,
and dozens of shops and gal-
leries. Alongside all this new
life, you’ll still find churches
dating back to the mid-1800s,
hundreds of old homes, and a
plethora of buildings listed
on the National Register of
Historic Places.
GET A TASTE Local Treasures
OF THE CITY (From top) The former
On weekend mornings, a residence of the Allman
Brothers Band has been
line snakes out the door converted into a museum
at Macon Bagels. Join the that celebrates their career.
queue for some of the hand- Try the popular stuffed
rolled, boiled, and baked buns at Macon Bagels.
breads made by owners
Lauren Bone and Patrick
Rademaker. Order The
Champ (bacon, tomato, and muffin, or cookie for later.
avocado with caramelized- Walk off your breakfast
onion cream cheese) on an by rummaging through the
Adobo Cheddar bagel, and endless crates of tunes at
grab a homemade scone, Fresh Produce Records and
SOUTH ER N LIVI NG 67
 LONG WEEKEND
Hit the Town
(From top) The Society Garden
offers a maze of unique seating
options, including a trendy
indoor lounge. While the Grilled
Pork Chop is usually on the
menu at Dovetail, its sauce and
sides change with the seasons.
A Kilauea Volcano Bowl at The
Monkey’s Paw features three
kinds of rum and is set ablaze.
68 MA RCH / 2024
visiting other stores. For a
certifiable Macon experience,
eat at the Rookery. Open since
1976, it has a menu with as
much character as its photo-
lined walls. Each specialty
burger pays homage to a dif-
ferent Georgia star, from the
Jimmy Carter with bacon and
peanut butter to the Allman
with Swiss cheese and sau-
téed mushrooms. The restau-
rant’s upstairs counterpart,
Dovetail, serves Southern
cuisine in an elevated yet
comfortable atmosphere.
The options change often, but
you can count on seasonal
iterations of staple dishes like
their Chili-Rubbed Catfish
and Grilled Pork Chop. Then
stop into the taproom at the
nearby Fall Line Brewing Co.
to sip a pint.
CHECK OUT THIS
NEIGHBORHOOD
Around 10 minutes from
downtown, you’ll find the
Ingleside Historic District.
This residential area’s
charming strip of shops and
restaurants is well worth the
short drive. From the vintage
treasures at Historic Ingleside
Village to the specialty foods
at the Village Marketplace,
there’s plenty to explore. At
Oh Honey Baking Co., the
honeycomb-tiled pastry
counter and hand-glazed
brioche doughnuts shaped
like daisies evoke pure,
simple joy. Next door, The
Society Garden is the com-
munity hangout everyone
in other places wishes they
had. Outdoor spaces include
a cozy patio tucked between
two buildings and a huge beer
garden and live-music venue
that’s shaded by trees strung
with canopies and twinkling
lights. Inside, there’s a multi-
room lounge featuring velvet
couches, palm-print wallpa-
per, and hanging pampas
grass installations plus a hid-
den game/karaoke area.
DON’T MISS
HAPPY HOUR
This town doesn’t slow
down after dark. Kick off
your evening with a drink at
Quill, a craft-cocktail bar
decorated in the style of a
distinguished home library.
It’s located inside the hip
Woodward Hotel, a boutique
stay with 11 rooms and suites
that opened in 2022 along-
side fellow newcomer Hotel
Forty Five, a Marriott Tribute
Portfolio property.
Macon may be landlocked,
but Ashley and Tony Doolin
are determined to put every-
one on island time. The cou-
ple owns Pearl Passionate
Cuisine & Cocktails and The
Monkey’s Paw Tiki Lounge.
At Pearl, Ashley experiments
with flavors from around the
 Sounds of the City
(From left) The Museum at Capricorn details
the history and lasting impact of its namesake
record label. Singer Charles Davis keeps Macon’s
music tradition alive at Grant’s Lounge.

world in dishes like red today’s performers have

snapper fillet with a Jamaican
jerk rub and Peruvian shrimp-
and-scallop ceviche. At The
Monkey’s Paw, a reservation-
only speakeasy-style spot,
nearly all the drinks on the
menu feature rum. If you
order one with any other
spirit, Hawaiian shirt-clad
Tony will make it but instruct
the entire bar to give you
grief (but he does concede
that every one of his offer-
ings is delicious).
GO LISTEN TO
SOME MUSIC
To get the most out of your
visit, you should absolutely
plan around the concerts
happening here. From the his-
toric Hargray Capitol Theatre
to the Macon City Auditorium,
taken note of the town’s
renewed passion for live
shows. On any given week-
end, you can catch groups
like St. Paul & The Broken
Bones and Moon Taxi gracing
local stages. And all the best
nights end at Grant’s Lounge.
It was once the unofficial
audition room for Capricorn
Records and is still kicking
over 50 years later. Photos on
the ever-growing wall of fame
provide a visual yearbook of
the talented guests who have
played here, including Eric
Clapton, Tom Petty, and The
Marshall Tucker Band.
Today, there’s a brand-new
wave of artists from the region
who are making history on
that very same stage. One is
Charles Davis, the lead singer
of Charles Davis & the Velvet
Sound. What started as a
wedding ensemble in the
summer of 2022 has evolved
into something greater. In
November 2022, the band
began playing their Macon
Music Revue show at Grant’s
Lounge each week, which
allowed them to slowly
amass a dedicated following.
During these performances,
they cover songs influenced
by the city, such as James
Brown’s “Please, Please,
Please” (which was recorded
downtown) and “Soul Man”
by Sam & Dave. (The original
horn player for the band still
frequents Grant’s, so Davis
admits that he always
feels extra pressure to do
the song justice.)
He says that although the
show is focused on the area’s
past, one of the things that
he appreciates most about
Macon’s music lovers is their
enthusiasm for what’s next.
“Our history is great and
beautiful, but I always tell
people, ‘Don’t sleep on what’s
going on now,’ ” he says. “A
lot of stuff that happened in
Macon affected America,
so we always pay respect
to that history, but we also
try not to forget to nurture
upcoming groups. We have
to keep that legacy going.”

SOUTH ER N LIVI NG 69
 LONG WEEKEND

DIG INTO
MACON’S HISTORY
Some consider Grant’s Lounge
to be hallowed ground, but
just outside downtown, you’ll
find a truly sacred setting in
Ocmulgee Mounds National
Historical Park. The 3,000-
acre destination is anchored
by seven Mississippian-era
Native American mounds
but also features 8 miles of
hiking trails where you can
learn about the land’s past
and discover its flora and
fauna. The visitors center
gives insight into the Native
American people who have
lived here over the past
12,000-plus years and dis-
plays a selection of artifacts
that were unearthed in a
historic archaeological dig.
A cultural center set to open
in the next few years will
dive deeper into that story.
Through a growing part-
nership and a robust cam-
paign between The Muscogee
Nation and the city, Ocmulgee
Mounds will hopefully
become the first national
park and preserve located in
Georgia and one of only a
few in the Southeast. The
long-awaited designation
would be monumental for
the entire state. Tracie Revis,
the former chief of staff for
The Muscogee Nation and
director of advocacy for the
Ocmulgee National Park and
Preserve Initiative, says not
only is the park a great tool
for education, but it’s also a
way to reunite Muscogee
citizens like herself with
their ancestral lands.
“The first trip I made here,
I smelled our medicine,” she
remembers. “I was walking
out on a small bridge past a
creek and recognized the
sweet scent of a tea that we
have and still use in the
summer. I want to give that
experience to others too. So
it’s a story of reconciliation,
history, rebirth, and healing.”
From the top of the impos-
ing 55-foot-tall clay Great
Temple Mound, you can get
a panoramic view of both the
surrounding wetlands and
downtown Macon—a once-
forgotten city that has mirac-
ulously found its way back
into the spotlight.

Must-See Destinations
(From left) Members of the Allman
Brothers Band lived in The Big House
from 1970 to 1973. At Ocmulgee Mounds,
Tracie Revis (standing in front of the
Earth Lodge) works to protect the site
as well as the surrounding environment.

Local THE MUSEUM THE BIG HOUSE OTIS REDDING DOWNTOWN H&H SOUL FOOD
AT CAPRICORN MUSEUM MUSEUM GRILL Enjoy a hearty
Legends
Learn about the See the former Find memorabilia Make reservations breakfast or lunch
From a meat ’n’
iconic recording home of the Allman about the rhythm for a table at this at this beloved
three to music
studio’s history, Brothers Band. This and blues artist. cozy steak house institution (open
museums, visit
these Macon and take a tour at spot is open for Gift shop sales where Gregg since 1959) known
establishments 10 a.m. Fridays visitors Thursdays benefit charitable Allman famously for fried chicken
through Sundays. through Sundays. music programs. proposed to Cher. and giant biscuits.

70 MA RC H / 2024
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ELSEWHERE, A COUPLE
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 THE SOUTH

FA MI LY T RAD I T I O N S

Breaking Fast With Barbecue

Ramadan iftars at Tom’s Barbecue are a Memphis thing
BY HIRA QURESHI

Adam Itayem
(right), owner of
Tom’s Barbecue,
offers halal menu
options such as
beef ribs (below)
and brisket.

M Y STO M AC H RU M B L ES as I sit in the When you live in Memphis, cravings

school cafeteria watching the other
14-year-olds in my class eat their sloppy
joe sandwiches. An overwhelming craving
for saucy brisket takes hold as my friends
relish this week’s lunch special, their
hands getting messier with each bite.
Tearing my eyes away, I look up at the
clock—only six more hours till I can stuff
my face too.
for barbecue are hard to ignore on any
given day. But during Ramadan, the holy
month when observing Muslims fast from
sunrise to sundown, the mere thought
of fall-off-the-bone beef ribs coated in
sweet, tangy sauce compels families like
mine to trek 20 minutes south of down-
town before the sun sets for iftar, the meal
to break the fast.

photographs by ROBBIE CAPONETTO SOUTH ER N LIVI NG 75

 F A M I LY T R A D I T I O N S

Although Memphis-style ’cue is usually Stergios, who turned the property into a for our family of four to share. Holding
synonymous with pork, Tom’s Barbecue barbecue restaurant and deli in 1982. the platters of food, we walk back to the
offers expert halal alternatives—like beef Itayem’s booming voice rises above the tables that are covered in red-and-white
baby back ribs, smoked sausages, and noise of the fryers and grills. His Islamic checkered cloth. I’m eager to dig in as
brisket—that often end up on my family’s greeting of “assalamu alaikum” (peace be the adhan, or call to prayer, signals the end
table for the evening feast. (“Halal” means unto you) reaches the back, where my dad of the fast, but my mother’s whispered
“permissible” in Arabic and is used to and I are standing. The line moves quickly prayers tell me to wait just a minute longer.
describe various elements of Muslims’ enough, but my teenage self remains After a nod from her, we dig in.
lifestyle, including food.) impatient. Itayem notices. As I polish off a sweet, tender rib, I
As the only barbecue restaurant serving “Someone’s ready for iftar—best to get notice other families just like mine in tra-
halal meats in Memphis, this spot is extra ribs for this one,” he tells my dad ditional garb devouring Southern classics.
beloved by the regional Muslim commu- with a laugh. A girl my age in a hijab takes her first bite.
nity, not only for its food but also for the He takes Itayem’s advice and orders Our eyes meet, and we smile—feasting on
man in the kitchen, Adam Itayem. What two racks of beef ribs, brisket sandwiches, halal barbecue after a 16-hour fast is very
sets this Palestinian Muslim-owned place gooey mac and cheese, and sweet coleslaw much a Memphis thing.
apart from others in town is
Itayem’s menu, featuring halal
meats smoked separately in the
two extra pits he built. He still
serves pork but prepares it off-
site nearby.
On the billboard visible from
the intersection of Getwell and
East Raines Roads, the visage of
chef and TV host Guy Fieri beck-
ons locals, groups of travelers,
lone truckers, and our clan into
the yellow brick building “where
friends meat,” as the sign notes.
Tom’s got its name from Tom

(From left) The property started out as

Taylor’s Grocery in 1950. Customers
line up to order from the extensive
menu, featuring smoked sausages
and rib tips as well as deli sandwiches
as a nod to the history of the place.

76 M A RC H / 2024
 SL Travel Planner S TA R T P L A N N I N G T O DAY: S LT R AV E L P L A N N E R .C O M

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50 Visit Johnston County, NC
51 Visit Kinston, NC
52 Visit North Carolina

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54 Edisto Chamber of
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55 Myrtle Beach, South
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56 Old 96 District, South
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57 Santee Cooper Country
58 Upcountry South Carolina
59 Visit Summerville

A001 Alabama A013 Illinois 32 Queen Anne’s County, A042 Tennessee

1 Sweet Home Alabama 16 Illinois, The Middle of Home to Chesapeake Bay 60 Tennessee Tourism
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 Let’s Do

Celebrate springtime
w i t h b e s t f r i e n d s, b u b b l e s,
and a festive menu

p. 85

Strawberry-
Rhubarb
Spritzes

BY JOSH MILLER PHOTOGRAPHS BY GREG DUPREE

RECIPES BY ANNA THEOKTISTO
FOOD STYLING BY RUTH BLACKBURN PROP STYLING BY CLAIRE SPOLLEN
 ER E’S TO

H THE FOLKS
who love
to brunch—
those who gleefully
clink mimosa glasses,
generously butter their
biscuits, and soak in
the laughter that flows
so freely when good
friends share delicious
food. Breakfast, lunch,
and dinner are utilitarian
meals, intended to keep
us fed, productive, and
sustained. Not brunch.
It’s designed purely for
fun. When else can you
sip Champagne in the
middle of the day, eat
bacon and dessert in
one sitting, and be as
leisurely as you like?
“Brunch...is cheerful,
sociable, and inciting,”
Swiss Chard- wrote Guy Beringer
and-Bacon in an 1895 edition of
Grits Quiche Harper’s Weekly (the
p. 85 first printed mention
of our favorite hybrid
meal). “It puts you in a
good temper; it makes
you satisfied with your-
self and your fellow-
beings.” Well said. As
spring rushes upon
the South in all its glory,
gather your crew
around a welcoming
table filled with the fol-
lowing extra-special yet
easy-to-prepare dishes.
Then sit back, and raise
a toast to the good times
that keep us going.

SOUTHER N LI VIN G 7 9
 p. 86

Shaved Spring
Vegetable Salad
with Parmesan
Crunch

80 M ARC H / 2024
 Cheese-
Toast
Palmiers
p. 86

p. 86

Cinnamon-
Toast
Palmiers
SOUTHER N LI VIN G 8 1
 p. 87

Cream Cheese
Biscuits with Sharp
Cheddar Butter and
Quick Strawberry-
Ginger Jam

SOU THER N LI VIN G 8 3

Strawberry-
Orange Fools
p. 85
Strawberry-Orange Fools
Delightfully simple to make, these British-
born “fools” are culinary cousins to parfaits.
Breaking with tradition, we added a crunchy
element—crushed waffle cones—as a nod
to one of our favorite breakfast dishes. Use
fresh orange juice in place of liqueur to
make these alcohol free, if preferred.
ACTIVE 40 MIN. - TOTAL 50 MIN.
SERVES 8
4 large navel oranges
1 lb. fresh strawberries, hulled and thinly
sliced (about 3 cups)
2 Tbsp. (1 oz.) orange liqueur (such as
Grand Marnier, optional)
6 Tbsp. granulated sugar, divided
2 cups heavy whipping cream
1 (6-inch) vanilla bean, halved lengthwise
1 (8-oz.) pkg. crème fraîche or sour cream
4 store-bought waffle cones, roughly crushed
Honey, for topping
1. Cut top and bottom ends off oranges
using a serrated knife. Cut off rinds,
following the curve of each orange,
removing all of outer white pith. Using
orange membranes as guides, cut out
segments, removing and discarding any
seeds. Squeeze juice out of membranes
into a small bowl; reserve juice for another
use, and discard membranes.
2. Stir together orange segments, straw-
berries, orange liqueur (if desired), and
4 tablespoons of the sugar in a large
bowl until combined. Let mixture stand,
undisturbed, until strawberries begin to
release their juices, about 10 minutes.
3. Beat cream in a large bowl with an
electric mixer on high speed until soft
peaks form, 1 to 2 minutes. Scrape seeds
from both halves of vanilla bean with
the edge of a knife; add seeds to cream
mixture, and discard bean. Add crème
fraîche or sour cream and remaining 2
tablespoons sugar to cream mixture with
vanilla seeds; stir using a spatula until
just combined. Beat mixture on high
speed with an electric mixer until soft
peaks form and mixture thickens slightly,
15 to 30 seconds.
4. Divide about one-third of the strawberry
mixture among 8 (8-ounce) glasses; divide
about one-third of the whipped cream
mixture among glasses, spreading in
an even layer over strawberry mixture.
Reserve 8 larger pieces of waffle cone for
garnish; sprinkle about half of remaining
waffle cone pieces into each glass. Repeat
layers with one-third of the strawberry
mixture, one-third of the whipped cream
mixture, and remaining half of the waffle
cone pieces. Top with remaining straw-
berry mixture and whipped cream mixture.
Top with 8 reserved large waffle cone
pieces and a drizzle of honey. Serve
immediately.
Strawberry-Rhubarb Spritzes
Move over, mimosas—there’s a brand-new
beverage in town. The ideal balance of
sweet, tart, and herbaceous, this blushing,
sparkly cocktail is a fresh and fun way to
kick your next brunch up a notch.
ACTIVE 1 HOUR, 10 MIN. - TOTAL 1 HOUR, 10 MIN.,
PLUS 1 HOUR COOLING
SERVES 8
STRAWBERRY-RHUBARB SIMPLE SYRUP
1 lb. fresh strawberries, hulled
1 lb. fresh or frozen rhubarb, chopped
1 cup granulated sugar
1/3 cup thinly sliced peeled fresh ginger
(from 1 [2-inch] piece ginger)
1/2 tsp. grated lemon zest, plus 4 Tbsp. fresh
juice (from 2 large lemons), divided
SPRITZES
Ice
2 cups (16 oz.) gin
2 cups sparkling water, plus more to taste
Fresh strawberry halves, lemon slices,
and mint sprigs
1. Prepare the Strawberry-Rhubarb Simple
Syrup: Place strawberries, rhubarb, sugar,
1 cup water, ginger, and lemon zest in a
saucepan. Bring to a boil over medium-
high, stirring occasionally. Reduce heat
to medium-low, and simmer, stirring
occasionally, until fruit is very soft, about
20 minutes.
2. Remove from heat, and pour strawberry
mixture through a fine mesh strainer into
a medium bowl; discard solids. Stir lemon
juice into strained syrup. Let syrup cool
to room temperature, 1 to 2 hours. Store
in an airtight container in the refrigerator
for up to 3 weeks.
3. Prepare the Spritzes: Fill a cocktail shaker
with ice; add 1/2 cup Strawberry-Rhubarb
Simple Syrup and 1/2 cup gin. Cover shaker
with lid; shake until mixture is chilled, 15 to
30 seconds. Strain into 2 ice-filled wine-
glasses. Top each with 1/4 cup sparkling
water, plus more to taste. Repeat process
with remaining Strawberry-Rhubarb
Simple Syrup, gin, and sparkling water
to make remaining drinks. Garnish with
strawberries, lemon slices, and mint sprigs.
Swiss Chard-and-Bacon Grits Quiche
A Gruyère-enriched grits crust is a gourmet
upgrade to this staple. Be sure to wrap your
springform pan tightly with aluminum foil
to help prevent any leaks.
ACTIVE 45 MIN. - TOTAL 3 HOURS, 15 MIN.
SERVES 8
6 thick-cut bacon slices, cut crosswise
into 3/4-inch pieces
21/4 cups whole milk
2 Tbsp. unsalted butter
1/2 cup uncooked stone-ground grits
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
8 oz. Gruyère cheese, shredded
(about 2 cups), divided
6 large eggs
2 oz. Parmesan cheese, grated (1/2 cup)
1 (71/2-oz.) bunch Swiss chard, stemmed
and chopped (about 3 cups)
1 cup thinly sliced spring onions
(from about 3 medium onions)
21/2 cups half-and-half
Fresh dill
1. Grease a 9-inch springform pan with
cooking spray, and wrap exterior tightly
with heavy-duty aluminum foil. Set aside.
2. Cook bacon in a large skillet over
medium, stirring often, until crisp, 10 to
15 minutes. Remove bacon using a slotted
spoon; let drain on a paper towel-lined
plate. Transfer 2 teaspoons bacon drippings
to a medium saucepan. Reserve 2 teaspoons
bacon drippings in skillet; reserve remaining
drippings for another use.
3. Preheat oven to 350°F. Add milk and
butter to drippings in saucepan; bring to
a boil over medium, stirring occasionally.
Gradually whisk in grits, 1 teaspoon of the
salt, and 1/2 teaspoon of the pepper; cook,
whisking constantly, until very thick, 6 to
10 minutes. Remove from heat; let stand in
pan 10 minutes. Stir 1 cup of the Gruyère
into grits mixture; let stand 5 minutes. Stir
1 egg into grits mixture until well combined.
Transfer mixture to prepared springform
pan; spread in an even layer.
4. Bake in preheated oven until set, 20 to 25
minutes. Remove from oven; leave oven on.
Sprinkle Parmesan and remaining 1 cup
Gruyère cheese over grits to edges of pan in
an even layer. Let stand 10 minutes. Place
pan on a foil-lined rimmed baking sheet.
5. Add chard to reserved drippings in skillet;
cook over medium-high, stirring often, until
just wilted, 1 to 2 minutes. Transfer chard to
a paper towel-lined plate, gently patting and
squeezing to drain excess moisture.
SOUTH ER N LIVI NG 85
6. Layer cooked bacon, chard, and spring
onions evenly on grits. Whisk remaining
5 eggs in a large bowl until smooth. Whisk
in half-and-half and remaining 1 teaspoon
salt and 1/2 teaspoon pepper until well
combined. Pour egg mixture over grits.
7. Bake at 350°F for 20 minutes. Reduce
temperature to 325°F (leave quiche in oven),
and bake until just set, 50 to 55 minutes.
Transfer pan to a wire rack; gently loosen
quiche sides from pan using a butter knife.
Let cool in pan 30 minutes. Discard foil;
gently remove sides of pan. Garnish with
dill just before slicing and serving.
Shaved Spring Vegetable Salad
with Parmesan Crunch
Wafer-thin slices of radishes and beets
plus delicate ribbons of multicolored
carrots team up to make a bright and
colorful dish that’s almost too pretty to
eat. Dog-ear this page, because you’ll
want to sprinkle the Parmesan Crunch
on every salad you eat from here on out.
ACTIVE 30 MIN. - TOTAL 30 MIN.
SERVES 6
VINAIGRETTE
1/2 cup white balsamic vinegar
1/2 cup extra-virgin olive oil
1 Tbsp. whole-grain Dijon mustard
1 tsp. honey
11/2 tsp. kosher salt
1/4 tsp. black pepper
SALAD
3 medium radishes, thinly sliced
(about 1/2 cup)
3 medium multicolored carrots, scrubbed
and shaved (about 21/3 cups)
2 small golden beets, peeled and thinly
sliced (about 2/3 cup)
1 small fennel bulb, shaved (about
2 cups)
3 packed cups spring mix salad greens
(about 3 oz. total)
4 oz. goat cheese, crumbled (about 1/2 cup)
Parmesan Crunch (recipe follows)
1. Prepare the Vinaigrette: Whisk together
vinegar, oil, mustard, honey, salt, and
pepper in a small bowl until combined.
2. Prepare the Salad: Toss together
radishes, carrots, beets, fennel, and 3
tablespoons Vinaigrette in a medium bowl
until combined. Divide salad greens evenly
among 6 plates. Top evenly with shaved
vegetables and crumbled goat cheese.
Sprinkle each with 1/4 cup Parmesan Crunch.
Drizzle with remaining Vinaigrette just
before serving.
8 6 M ARC H / 2024
Parmesan Crunch
Bound into savory clusters with Parmesan
cheese, this crispy topping is hard to resist
eating by the handful. Make a double batch
so you don’t have to limit yourself.
ACTIVE 10 MIN. - TOTAL 1 HOUR, 10 MIN.
MAKES 2 CUPS
3/4 cup uncooked old-fashioned regular
rolled oats
1/2 cup blanched whole almonds
1/3 cup roasted salted pumpkin seed kernels
(pepitas)
1/3 cup pre-shredded Parmesan cheese
2 Tbsp. sesame seeds
2 Tbsp. extra-virgin olive oil
1 large egg white, beaten
1 Tbsp. honey
1 tsp. kosher salt
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
1 Tbsp. fresh rosemary leaves, finely
chopped
1 Tbsp. fresh thyme leaves, finely chopped
1. Preheat oven to 300°F. Line a large
rimmed baking sheet with parchment paper.
2. Stir together oats, almonds, pepitas,
cheese, sesame seeds, olive oil, egg white,
honey, salt, garlic powder, and cayenne in
a large bowl until combined. Transfer oat
mixture to prepared pan, spreading evenly.
3. Bake in preheated oven 15 minutes. Gently
stir in rosemary and thyme, preserving as
many clusters as possible. Bake at 300°F
until lightly toasted, 5 to 8 minutes. Cool
completely, about 30 minutes. Store in an
airtight container for 2 to 3 days.
Cheese-Toast Palmiers
These crispy, savory appetizers are just
like your childhood favorite—only fancier!
Here’s a make-ahead hint: Freeze unbaked
palmiers on baking sheets, transfer to an
airtight container, and keep in the freezer
for up to a month. Bake from frozen,
increasing the time by a few minutes.
ACTIVE 15 MIN. - TOTAL 1 HOUR
SERVES 10
All-purpose flour, for rolling
1 (17.3-oz.) pkg. frozen puff pastry, thawed
overnight in the refrigerator
1 large egg
2 tsp. smoked paprika
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
4 oz. extra-sharp Cheddar cheese, shredded
(1 cup), divided
11/2 oz. Parmesan cheese, grated (about
1/2 cup), divided
1. Line 2 large rimmed baking sheets with
parchment paper.
2. On a lightly floured surface, unfold 1 puff
pastry sheet. Whisk egg in a small bowl
until frothy. Stir together paprika, salt,
garlic powder, cayenne, and black pepper
in a separate small bowl until combined.
Brush pastry sheet with some of the egg;
sprinkle with half of the Cheddar and
Parmesan cheeses and half of the paprika
mixture. Unfold remaining pastry sheet,
and place on top. Brush top with egg;
sprinkle with remaining cheeses and
remaining paprika mixture.
3. Using a floured rolling pin, roll stacked
pastry sheets into a 14- x 10 1/2-inch
rectangle. Starting on 1 long side, roll
the pastry into a tight spiral, stopping at the
middle of the pastry. Starting on the other
long side, roll the pastry into a tight spiral,
stopping at the middle of the pastry. Brush
with egg where the two spirals meet, and
gently press together. Using a serrated
knife, cut into 1/2-inch-thick slices. Place 2
inches apart on prepared baking sheets.
Refrigerate, uncovered, until chilled, about
15 minutes. Preheat oven to 400°F.
4. Bake in preheated oven, 1 baking sheet
at a time, until golden brown and puffed, 15
to 18 minutes per batch. Cool completely,
about 15 minutes. Serve.
Cinnamon-Toast Palmiers
Since you can’t have savory without a little
sweet, serve these sugary twists alongside
their cheesy counterparts.
ACTIVE 15 MIN. - TOTAL 1 HOUR
SERVES 10
All-purpose flour, for rolling
1 (17.3-oz.) pkg. frozen puff pastry, thawed
overnight in the refrigerator
1 large egg
3/4 cup granulated sugar
1 Tbsp. ground cinnamon
1. Line 2 large rimmed baking sheets with
parchment paper.
2. On a lightly floured surface, unfold 1 puff
pastry sheet. Whisk egg in a small bowl
until frothy. Stir together sugar and
cinnamon in a separate small bowl until
combined. Brush pastry sheet with some of
the egg, and sprinkle with half of the sugar
mixture. Unfold remaining pastry sheet,
and place on top. Brush top with egg, and
sprinkle with remaining sugar mixture.
3. Using a floured rolling pin, roll out to
a 14- x 10 1/2-inch rectangle. Starting on
1 long side, roll the pastry into a tight
spiral, stopping at the middle of the pastry.
Starting on the other long side, roll the
pastry into a tight spiral, stopping at
the middle of the pastry. Brush with egg
where the two spirals meet, and gently
press together. Using a serrated knife, cut
into 1/2-inch-thick slices. Place 2 inches
apart on prepared baking sheets. Refriger-
ate, uncovered, until chilled, about 15
minutes. Preheat oven to 400°F.
4. Bake in preheated oven, 1 baking sheet
at a time, until golden brown and puffed, 15
to 18 minutes per batch. Let cool completely,
about 15 minutes. Serve.
Cream Cheese Biscuits
Along with the butter, cream cheese
makes these layered biscuits extra tender.
To prepare them ahead, follow the recipe
through Step 3 (waiting to use the egg
wash and flaky sea salt just before baking).
Freeze up to a month. Bake from frozen as
directed, adding a few minutes to the time.
ACTIVE 45 MIN. - TOTAL 1 HOUR, 10 MIN.
SERVES 8
31/2 cups soft wheat all-purpose flour
(preferably White Lily), plus more
for work surface
2 Tbsp. granulated sugar
1 Tbsp. baking powder
2 tsp. kosher salt
1/2 tsp. baking soda
1 cup cold unsalted butter, cubed
4 oz. cold cream cheese (about 1/2 cup),
cut into 3/4-inch pieces
1 cup cold whole buttermilk
U P G R A D E YO U R B I S C U I T B OA R D
1 2
S E RV E SAN DWI C H ES
Pick up a box of fried chicken
tenders from your grocery
store’s deli, and let guests
tuck them into the hot
biscuits along with pickles,
pimiento cheese, and other
savory spreads.
1 large egg, beaten
Flaky sea salt
Sharp Cheddar Butter (recipe follows)
Quick Strawberry-Ginger Jam (recipe,
below right)
1. Preheat oven to 425°F. Line a large rimmed
baking sheet with parchment paper.
2. Whisk together flour, sugar, baking
powder, kosher salt, and baking soda in
a large bowl. Using a pastry blender or 2
forks, cut in cold butter until pieces are the
size of peas. Add cream cheese; use your
fingers to gently rub it and the butter into
flour mixture in flattened flakes. Stir in cold
buttermilk until a crumbly dough forms.
3. Turn out dough onto a lightly floured
surface. Pat into a rough square; cut into 4
even portions. Stack dough portions on top
of each other; pat down into a square again.
Repeat process 3 more times. Pat or roll
dough into a 9 1/2-inch square (about 1/2 inch
thick), trimming edges as needed. Cut into
16 squares. Place at least 1/2 inch apart on
prepared baking sheet. Freeze, uncovered,
10 minutes. Brush tops evenly with egg;
sprinkle with sea salt.
4. Bake in preheated oven until golden
brown, 13 to 15 minutes. Cool on baking
sheet on a wire rack 5 minutes. Serve
with Sharp Cheddar Butter and Quick
Strawberry-Ginger Jam.
Sharp Cheddar Butter
Sometimes it’s the simple things that are
the most genius. Instead of tucking a slice
of cheese into a biscuit (which never seems
to melt in time), slather on this mixture of
softened butter and grated Cheddar.
ACTIVE 5 MIN. - TOTAL 5 MIN.
MAKES ABOUT 1 CUP
M AK E HOT HO N EY
For some sweet heat,
simmer 1 cup honey, 2
seeded and sliced fresh
Fresno chiles, and 2 dried
guajillo chiles in a saucepan
over medium-high for 5
minutes; strain and serve.
4 oz. extra-sharp Cheddar cheese, grated
(about 1 cup)
1/2 cup unsalted butter, at room temperature
1/2 tsp. kosher salt
1/4 tsp. black pepper
Stir cheese, butter, salt, and pepper in a
small bowl until combined. Serve at room
temperature. Store in an airtight container
in refrigerator for up to 1 week. Let come to
room temperature before serving.
Quick Strawberry-Ginger Jam
Although there’s nothing wrong with a good
store-bought jam, whipping up your own
from scratch is quite easy, and the flavor
is hard to beat—especially this sweet-and-
spicy version. Best of all, there are no fussy
canning steps here. Just heat, cool, and eat.
ACTIVE 45 MIN. - TOTAL 45 MIN., PLUS 2 HOURS
COOLING
MAKES ABOUT 1 1/2 CUPS
16 oz. fresh strawberries, hulled and
quartered (about 23/4 cups)
1 cup granulated sugar
1/4 cup thinly sliced peeled fresh ginger
(from 1 [2-inch] piece)
2 Tbsp. fresh lime juice (from 1 large lime)
1. Add strawberries, sugar, and ginger to
a medium saucepan. Mash mixture with a
potato masher to break up strawberries.
2. Bring mixture to a boil over medium-
high. Boil, stirring often, for 10 minutes. Stir
in lime juice, and cook, stirring constantly,
until mixture returns to a boil and is
thickened enough to coat the back of the
spoon, about 10 minutes.
3. Remove jam from heat, and transfer to
a heatproof jar or bowl. Let cool to room
temperature, about 2 hours. Store, covered,
in refrigerator for up to 10 days.
3
BRING O N T HE GRAVY
Go classic with Southern-
style sausage, or serve up
a sampling of other types,
such as tomato or redeye.
If you really want to turn
heads, include a sweet
option: chocolate gravy.
SOUTHER N LIVI NG 87
Catch an unforgettable
view of the Hill Country
blossoming into color at
public parks like Muleshoe
Bend Recreation Area.
 Lady Bird’s
B L OO M S
The former First Lady made it her mission to bring back the wild plants
that make the world more beautiful—one seed at a time
BY KAITLYN SADIK ― PHOTOGRAPHS BY WYNN MYERS

SOUTHER N LIVI NG 89

OT LONG AFTER MOVING TO
Texas, I started noticing the flowers. It might
seem incongruous with the unmistakably
scorching summer temperatures and cacti
that tend to come to mind when imagining
the great Lone Star State. However, pay
attention, and you’ll see the happy little blooms that brightly daub
each side of the highway. Fiery red Indian paintbrushes and
cheery yellow coreopsis offer the eyes a colorful respite from the
sun-bleached asphalt and the persistent floating haze of heat.
And, of course, there are the spring bluebonnets (Texas’ famous
state flower) blanketing every grassy surface, along quiet stretches
of country roads and traffic-jammed four-lane city streets.
There’s perhaps nowhere that these native plants put on a
more marvelous display than at the Lady Bird Johnson Wildflower
Center, southwest of downtown Austin. Founded by Lady Bird
Johnson and actor Helen Hayes in 1982, the 284-acre state
botanic garden and arboretum is home to over 10,000 species
90 M A RCH / 2024
Grounds for Play
(From left) Within the 4.5-acre Luci and Ian Family
Garden, children can explore a grotto and a waterfall.
Hit the road for more bluebonnet sightings on the
13-mile Willow City Loop outside Fredericksburg.
Lynda’s Library provides free reads for young visitors.
from all across Texas, the most diverse collec-
tion of such in North America. As you wander
the many lush exhibits—maintained year-round
by dedicated staff members, green-thumbed
volunteers, and a sustainable irrigation system bolstered by
rainwater collection—it’s easy to see that this is no stuffy,
straight-hedged place.
Rather than attempting to tame Mother Nature’s inherent
unruliness, this facility celebrates the wildness. Plants aren’t
separated by type or color but mingle together in abundant beds.
Children are encouraged to get their hands dirty in the Luci and
Ian Family Garden, which is filled with interactive nooks, includ-
ing the magically forestlike “playground” made from stumps, sticks,
and rocks rather than plastic. “It is meant to be a place where
things can be touched and connected with, not just passively
looked at,” says Lee Clippard, executive director of the center.
Throughout the year, they put on events like movie nights in the
gardens, sunset happy hours with live music, and workshops
on how to grow your own native varieties. The active support
and interest from the community—there are more than 240,000
visitors annually—show the ingenuity of Lady Bird’s vision. If
given the opportunity, people will stop and smell the flowers—and
92 MA RCH / 2024
 “For me, wildflowers are
joy-giving. They have enriched my
life and fed my soul and given
beautiful memories to sustain me.”
—L A DY B I R D J O H N S O N
Community Spirit
(From left) Stroll through over 2 miles of trails
to see the center’s naturally landscaped areas.
Each spring and fall, locals can attend a native
plant sale and take home the beauty. More than
700 volunteers contribute to maintenance yearly.

then maybe join the cause to keep them around

for future generations.
The floral legacy of Lady Bird might have
started in the White House, where she estab-
lished the Beautification Committee that added
thousands of flower bulbs and cherry trees in
inner-city neighborhoods and public parks
throughout the Washington, D.C., area. Even
her husband, President Lyndon B. Johnson, once joked, “When-
ever I try to take a nap, there is Lady Bird in the next room
with…80 ladies talking about the daffodils on Pennsylvania
Avenue.” She spearheaded the Highway Beautification Act of 1965
(which put restrictions on billboards and junkyards and encour-
aged the enhancement of green spaces alongside roads) and
championed a multitude of other environmental causes.
The fruits of her lifelong labor go far beyond the White House
and remain closer to home. When Lady Bird returned to Austin,
where she settled until her passing, she continued her work.
Without her commitment to preserving the regional flora, Texas’
landscape surely wouldn’t be as vibrant as it is today.
She helped establish the popular 10-mile Ann and Roy Butler
Hike-and-Bike Trail that divides the city down the middle, beck-
oning Austinites to get some fresh air. The Wildflower Center
she left behind is now part of The University of Texas at Austin
and is a premier research program for native plants, which are
critical for the state’s ecosystems. “We think about her all the
time,” says Clippard. “She’s like our guiding star.” The 16-acre
arboretum protects over 70 types of Texas trees and also helps
safeguard the center’s diverse animal species, including 15 kinds
of mammals, 148 birds, and more than 1,800 insects. The Hall of
Texas Heroes features trees that are the direct descendants
of some of the Lone Star State’s most legendary oaks.
During my first winter here, I saw clusters of bluebonnets
start emerging in early February, even in some of the most
unlikely places—thriving in sidewalk cracks and empty parking
lots, peeking through fences, and sneakily infiltrating meticu-
lously planned home gardens. I was sure it was just a seasonal
fluke. My Texan husband, who grew up among the pretty blue
buds, assured me that it was not. If there’s space, they can—and
will—grow. I now appreciate the big, beeping trucks that come
to water the blossoms and sow seeds in the many local parks
and other public spaces.
Despite how naturally tenacious these wildflowers are, wher-
ever they sprout is no coincidence. We can all thank Lady Bird
for that. Her legacy is forever enduring and still growing bigger,
one bloom after the next.

SOUTH ER N LIVI NG 9 5
Commit to the Theme, Indoors and Out
(Left to right) Reflecting a Bahamian-cottage style on the exterior, the 2,400-square-foot house is “just big
enough,” says homeowner Catherine Gibbs. The powder room features tropically inspired botanical wallpaper
and an antique mirror given to Gibbs by her great-grandmother when she turned 17.

A SMART MIX OF CHERISHED ANTIQUES AND AIRY COLORS TRANSFORMS

THIS INLET BEACH, FLORIDA, HOME INTO A HANDSOME ESCAPE

BY PAIGE PORTER FISCHER PHOTOGRAPHS BY LAUREY W. GLENN STYLING BY BUFFY HARGETT MILLER

96 MA RCH / 2024
Stick To the
Straight and
Narrow
Gibbs grew up spending lots of
time on sailboats, so a galley
kitchen felt both nostalgic and
functional to her. “I can walk
from one appliance to another
in two steps without having to
circumnavigate a great big
island,” says the homeowner.
“My builder fought me on this
decision, but I’ve lived long
enough to know what I like.
Plus, I don’t want my dinner
guests to see me splattering
grease when I’m cooking.” She
chose slick lacquered cabinets
but gave them a vintage-meets-
modern vibe with recessed
campaign-style pulls.
Seek Out a
Statement Piece
“This breakfast table was
always in my grandmother’s
house, and I wanted it to have
a special place in mine,” says
Gibbs. The glass-top pedestal
table has a nautical, ropelike
base. Designers Bo Massey
and Susan Bohlert Smith
energized it by pairing it with
rattan chairs by Sika-Design
and a skirted bench uphol-
stered in a pale aqua stripe
from Perennials. A large
oil-rubbed bronze lantern
illuminates the space, while a
distressed mirror doubles the
glow by reflecting light. “When
we saw that French frame in
green, we knew it would be the
star of the breakfast room,”
recalls Massey.
 ATHERINE GIBBS loves a good worse, be told I needed to paint my brown plaster throughout. They chose a color

C story—especially one that’s attached

to family heirlooms. Her fondness
for conversation pieces is so strong that she
had just a single requirement for design-
ers Bo Massey and Susan Bohlert Smith of
Bohlert Massey when she hired this mother-
daughter team to bring her Florida home to
life: The antiques are here to stay.
“Many people come to the 30A area
and build their second homes, and every-
thing is white and new and minimalist,”
says Gibbs, who worked for years in New
York in the fashion industry. “But this is
my permanent home, and I was bringing
in family pieces that weren’t bought for a
beach house. I wanted this place to feel
appropriate for its coastal setting but didn’t
want to part with my antiques—or even
furniture white.”
When Bohlert Smith and Massey first
walked through Gibbs’ house in Inlet
Beach, they asked for her story and learned
about her upbringing in Jacksonville, where
her father owned a shipyard and passed
on his love of boats to her. “Catherine grew
up sailing with her dad and was exposed
to the architecture and design of The
Bahamas and Caribbean throughout her
life,” says Massey. “With that aesthetic in
mind, we embraced the historic pieces and
incorporated tropical, island-inspired
elements to make all the antiques feel a
bit more current.”
The designers gave the plain walls an
immediate sense of history and texture
when they added marmorino Venetian
palette of various greens, shades of coral,
and Caribbean blues. Gibbs’ dark wooden
furniture was revitalized when juxtaposed
with lively upholstered pieces, bold wall-
paper, and a hand-painted mural in the
primary bedroom. Jute rugs and rattan
furnishings relaxed the more formal,
polished pieces in the house.
“In the end, I believe we created a look
that’s fresh and unpredictable, especially
in this region,” says Massey. “But at the
same time, it’s reminiscent of a timeless
aesthetic that’s relevant to coastal areas
around the world. It was great for us to
work with someone who knew what she
liked and trusted her instincts to keep
the things she loved but was willing to take
some risks to reinvent them.”

Pile on the Personality

The designers opted for modern versions of classic chesterfield sofas—sans tufting—for the living room. “We
wanted something that worked with traditional pieces but also felt clean-lined, so we kept the arms and backs
smooth for a more contemporary look,” says Massey. The coffee table is a Chinese antique. They layered an
old Turkish rug on top of a jute one and installed celadon grass cloth on the wall for texture. “We tried to
add as much character as we could fit into every inch of the house,” says Bohlert Smith.

SOUTH ER N LIVI NG 9 9
Find a Happy Medium
The designers wanted Gibbs’ bedroom
“to be a fresh take on tropical,” says
Massey. They had the walls finished with
a pink Venetian plaster and hired artist
Marion Barnes to produce a vibrant
mural that incorporated botanicals. The
simple four-poster bed looks like stylized
bamboo—a modern version of a
traditional frame. “We used formal pieces
in here—like Catherine’s beautiful
heirloom mirror over the bed—but we
tempered the polished elements with
pieces like the natural-fiber floor
covering and raffia headboard,” she says.
Bohlert Smith agrees: “The room feels
worldly and elegant but comfortable. Her
bedroom is a great example of that
balancing act. It is possible to have a
Fortuny silk pillow placed 3 feet away
from an inexpensive jute rug.”
10 0 M A RCH / 2024
Embrace the Fringe Benefits
The green velvet divan is
by Hickory Chair, but the
designers tacked on jute trim
to relax it for the beach setting.
“We love the Art Deco detailing
on the chair,” says Massey. “We
picked the fabric because it’s a
small stylized-palm block print
that forms a stripe.” Woven
shades add texture while sheer
drapery panels allow for plenty
of natural light in the space.
“This look might be a bit
unexpected for the 30A area,
but it borrows from the classic
island aesthetic with Old
Florida mixed in,” she says.
Take the Organic Route
The designers extended the interior color palette—pale blue,
pink, and green—outside, creating a seamless transition between
the living spaces. The swing has modern lines and a thin frame,
while the painted bamboo Chippendale chairs deliver an easy Old
Florida vibe. The wicker side table is one of Gibbs’ family pieces.
“We like to weave in as many natural textures as possible when
designing a space like this,” says Massey. “The chairs, jute rug,
cord coffee table, and raffia throw pillows make the porch feel
like a place to truly relax.”
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 SOUTHERN COOKING
AT I T S B E S T
The Kitchen
R EC I PES : L I Z ME RVOS H ; FO O D ST Y L IN G : C H E LS E A Z IM ME R ; P RO P STY L I N G : C H RI STIN A DA L EY

SUP P E RTI ME

What Honey-

a Ham
Glazed
Ham
p. 104

Slice after slice, this showstopper makes

dinners easier all week long

photographs by GREG DUPREE SOUTHER N LI VI NG 103

 SUPPERTIME
Honey-Glazed Ham
ACTIVE 25 MIN. - TOTAL 2 HOURS,
55 MIN.
SERVES 10
1 (9- to 10-lb.) fully cooked
bone-in spiral-cut half ham
1 cup orange marmalade
2/3 cup orange blossom honey
1/4 cup rice vinegar
1 Tbsp. chopped fresh thyme,
plus sprigs for garnish
2 tsp. grated fresh ginger
1 tsp. kosher salt
1/2 tsp. black pepper
Oranges, tangerines, and
kumquats (optional)
Easter Feast
Fill your plate with Pesto
Deviled Eggs (p. 110), Macaroni
and Cheese with Caramelized
Onions (p. 112), and Spring
Vegetable Sauté (p. 107).
104 M A RC H / 2024
1. Preheat oven to 350°F. Let
ham stand at room temperature
30 minutes. Line a roasting
pan with aluminum foil; top
with an ovenproof rack. For
glaze, stir together marmalade,
honey, vinegar, thyme, ginger,
salt, and pepper in a small bowl.
2. Place ham on rack in
prepared pan; brush 2/3 cup
of the glaze over ham and in
between slices. Turn ham fat
side down, with bone running
parallel to bottom of pan, and
pour 3 cups water into pan.
Cover tightly with foil. Bake in
preheated oven 1 1/2 hours.
3. Remove from oven; remove
and discard foil. Baste with pan
drippings; brush 1/3 cup of the
glaze over ham and in between
slices. Return to oven, and bake
at 350°F until a thermometer
inserted in thickest portion of
ham registers 140°F, 30 to 40
minutes, basting ham with
pan drippings and brushing
with 1/3 cup of the glaze about
every 10 minutes. Remove
from oven; reserve drippings for
Bourbon-Glazed Ham Steaks
(p. 107). Carefully transfer ham
to a serving platter. Garnish
with fresh thyme sprigs, sliced
oranges, halved tangerines, and
kumquats, if desired. Store
leftover ham in an airtight
container in refrigerator up
to 10 days.
 SUPPERTIME

Crispy-Ham Carbonara 1. Bring a medium pot of

with Peas salted water to a boil over high.
ACTIVE 25 MIN. - TOTAL 25 MIN. Whisk together cheeses, egg
SERVES 4
yolks, and pepper in a medium
3 oz. Parmigiano-Reggiano bowl until combined; set aside.
cheese, grated (about 3/4 2. Add pasta to boiling water;
cup), plus more for garnish
cook, stirring occasionally, until
3 oz. pecorino Romano cheese,
pasta is cooked according to
grated (about 3/4 cup)
package directions for al dente,
7 large egg yolks
7 to 8 minutes. Drain pasta in a
1/2 tsp. black pepper
colander over a bowl, reserving
1 (16-oz.) pkg. spaghetti
1 cup of the cooking water.
2 Tbsp. olive oil
Return drained pasta to pot,
8 oz. leftover Honey-Glazed and let cool 3 minutes.
Ham, diced (about 11/2 cups)
1 cup fresh or frozen sweet 3. While pasta cooks, heat oil
peas in a large nonstick skillet over
Hot Tip medium-high. Add ham; cook,
1 medium shallot, thinly sliced
Residual heat (about 1/3 cup) stirring every 2 minutes, until
from the pasta 2 tsp. finely chopped garlic browned, about 6 minutes. Add
and its salty, (from 2 cloves) peas, shallot, and garlic; cook,
starchy water 1/2 cup chopped fresh mixed stirring occasionally, until peas
gently cooks the tender herbs (such as basil, are just tender, about 2 minutes.
eggs, creating a tarragon, and/or chives), Remove from heat.
creamy sauce. plus leaves for garnish
4. Ladle 1/3 cup of the reserved
cooking water into egg mixture;
whisk until blended. Whisk in
another 1/3 cup cooking water
to loosen the egg mixture.
Quickly and gently toss egg
mixture into cooked pasta so
eggs don’t scramble. Continue
tossing gently until cheeses are
melted and a creamy sauce
forms and coats pasta, about
1 minute. Add chopped fresh
herbs and ham mixture; toss
gently to combine.
5. Divide pasta mixture among
4 plates. Garnish with additional
herb leaves and grated cheese.

SOUTH ER N LI VI NG 105
 SUPPERTIME

1/2 tsp. grated garlic (1 clove)

1/4 tsp. cayenne pepper
1 oz. Parmesan cheese, grated
(about 1/4 cup)
1 cup chopped leftover
Honey-Glazed Ham

1. Preheat oven to 400°F. Place

potatoes, 2 tablespoons water,
and 1/4 teaspoon of the salt in a
medium-size microwave-safe
bowl; cover with plastic wrap.
Microwave on HIGH until
potatoes are partially cooked,
about 4 minutes. Carefully
remove plastic wrap; drain
potatoes, and set aside.
2. Meanwhile, stand the cabbage
stem side down, and cut it in
half through the core. Cut 1
cabbage half into 4 wedges,
keeping core intact. Reserve
remaining half for another use.
3. Heat oil in a large, deep
cast-iron skillet over medium-
high until shimmering. Sprinkle
cabbage wedges with 1/2 tea-
spoon of the salt. Add cabbage
wedges to skillet, and cook,
turning once, until charred, 8
to 10 minutes per side. Remove
from heat.
4. While cabbage cooks, whisk
together cream, Dijon, thyme,
garlic, cayenne pepper, and
Ham-and-Cabbage Gratin
remaining 1/4 teaspoon salt.
ACTIVE 30 MIN. - TOTAL 1 HOUR,
10 MIN.
Nestle potatoes around
SERVES 4 cabbage wedges; re-whisk
Heads Up
cream mixture, and pour
Don’t let leftover 12 oz. multicolored fingerling over cabbage and potatoes.
cabbage go to potatoes, halved lengthwise
Sprinkle with Parmesan.
waste. Shred (about 8 small potatoes)
1 tsp. kosher salt, divided 5. Bake in preheated oven until
it to use as a
topping for tacos, 1 medium head green cabbage is tender and cream
or chop it up cabbage, tough outer mixture has thickened, about
and simmer leaves removed 25 minutes, sprinkling with
with chicken 2 Tbsp. olive oil chopped ham halfway through
stock, garlic, 11/2 cups heavy whipping cream bake time. Remove from oven,
white beans, and 11/2 Tbsp. Dijon mustard and let cool slightly, about 10
diced tomatoes 2 tsp. fresh thyme leaves, plus minutes. Sprinkle with more
for a hearty soup. more for garnish thyme before serving.

106 M A RC H / 2024

Bourbon-Glazed Ham Steaks
ACTIVE 25 MIN. - TOTAL 25 MIN.
SERVES 4
2 Tbsp. olive oil
8 (3-oz.) leftover Honey-Glazed
Ham slices
3 Tbsp. cold unsalted butter,
cut into pieces, divided
1 small shallot, finely chopped
(about 2 Tbsp.)
2 garlic cloves, finely chopped
(about 1 tsp.)
1/2 tsp. black pepper
1/3 cup bourbon
1 cup reserved Honey-
Glazed Ham drippings or
lower-sodium chicken stock
1 Tbsp. whole-grain mustard
SUPPERTIME
1. Heat oil in a large cast-iron
skillet over medium-high. Add
4 of the ham slices to skillet;
cook until browned, 1 1/2 to 2
minutes per side. Remove from
skillet, and transfer to a small
rimmed baking sheet. Cover
with aluminum foil to keep
warm. Repeat with remaining 4
ham slices. Wipe skillet clean.
2. Melt 1 tablespoon of the
butter in skillet over medium-
high. Add shallot, garlic, and
pepper; cook, stirring constantly,
until softened and fragrant,
about 30 seconds. Remove
skillet from heat; add bourbon.
Return skillet to heat; cook,
stirring constantly, until reduced
by half, about 15 seconds. Add
Honey-Glazed Ham drippings
and mustard; bring to a simmer
over medium-high. Continue
simmering, stirring occasionally,
until reduced by half, 5 to 6
minutes. Swirl in the remaining
2 tablespoons butter until
melted, about 1 minute.
3. Divide warm ham slices
among 4 plates. Spoon bourbon
glaze evenly over ham, and
serve with Spring Vegetable
Sauté (recipe at right).
Spring Vegetable
Sauté
Melt 2 Tbsp. butter
in a large skillet over
medium-high. Add 2 1/2
cups peeled, trimmed,
and halved multicolored
carrots cut into 2-inch
pieces; 1 1/2 cups halved
or quartered radishes;
2 tsp. granulated sugar;
3/4 tsp. kosher salt; and
1/4 tsp. black pepper.
Stir to combine. Cover;
cook, stirring occasion-
ally, until carrots are
tender-crisp, about 8
minutes. Uncover; add 1
cup trimmed and halved
snow peas. Cook over
medium-high, stirring
often, 1 minute. Add 1
cup fresh or frozen
sweet peas and 1 Tbsp.
butter; cook, stirring
often, until peas are
warmed through and
butter is melted, about
1 minute. Remove from
heat; stir in 2 tsp. fresh
lemon juice and 2 Tbsp.
chopped fresh chives.
Garnish with additional
chives before serving.
ACTIVE 20 MIN.
TOTAL 20 MIN.
SERVES 4
SOUTHER N LIV IN G 107
 SUPPERTIME

Easy Chicken Cordon Bleu lightly sprinkle with additional

ACTIVE 45 MIN. - TOTAL 45 MIN.
SERVES 4
4 (7-oz.) boneless, skinless
chicken breasts
11/2 tsp. kosher salt, divided, plus
more for sprinkling
1/2 tsp. black pepper, divided
4 (1-oz.) Swiss cheese slices,
each cut into 3 strips
4 (1-oz.) leftover Honey-Glazed
Ham slices, halved lengthwise
1/4 cup all-purpose flour
1 large egg, beaten
11/2 cups panko breadcrumbs
Canola oil, for frying
Herby Dijonnaise (recipe at
right)
salt. Remove and discard
wooden picks. Serve chicken
with Herby Dijonnaise.
Herby Dijonnaise
Whisk together 1/3 cup each
mayonnaise and sour cream,
1/4 cup chopped fresh tender
herbs (such as chives, tarragon,
and flat-leaf parsley), 1/4 cup
buttermilk, 3 Tbsp. Dijon
mustard, and 1/4 tsp. each
kosher salt and black pepper
in a bowl. Cover and refrigerate
until ready to serve.
ACTIVE 5 MIN. - TOTAL 5 MIN.
MAKES ABOUT 1 CUP

1. Preheat oven to 350°F. Place

an oven-safe wire rack inside a
rimmed baking sheet, and set
aside. Place chicken between 2
pieces of parchment paper; use
a rolling pin to flatten to about
1/4-inch thickness.
2. Place chicken breasts,
smooth sides down, on a
plate. Sprinkle evenly with
1/2 teaspoon of the salt and
1/4 teaspoon of the pepper.
Place 3 Swiss cheese strips
crosswise in the center of each
chicken breast; place ham
slices on top of cheese. Fold
each chicken breast in thirds,
like an envelope, over ham and
cheese to seal; secure with
wooden picks.
3. Place flour, egg, and panko in
3 separate wide, shallow bowls.
Stir remaining 1 teaspoon salt
and 1/4 teaspoon pepper into
panko. Working with 1 chicken
breast at a time, dredge in flour,
and shake off excess. Dip in
egg, letting excess drip off.
Dredge in panko to coat,
pressing to adhere. Place on
prepared wire rack.
4. Pour oil to a depth of 1/4 inch
in a large skillet, and heat over
medium. Working in 2 batches,
place breaded chicken in hot
oil; fry until golden brown, 2
to 4 minutes per side. Return
chicken to prepared rack.
5. Bake in preheated oven until
chicken is cooked through, 5 to
7 minutes. Remove from oven;

108 MARC H / 2024

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Green Eggs and...Prosciutto
Amp up the flavor (and fun) of this go-to appetizer
Pesto Deviled Eggs
ACTIVE 20 MIN. - TOTAL 20 MIN.
SERVES 6
1 (1/2-oz.) prosciutto slice
1 Tbsp. toasted pecans
1 garlic clove, coarsely
chopped (about 1/2 tsp.)
1 cup firmly packed fresh basil
leaves, plus more for garnish
1 oz. Parmesan cheese, finely
shredded (about 1/3 cup)
11/2 Tbsp. extra-virgin olive oil
1/4 tsp. grated lemon zest, plus
110 MA RCH / 2024
THE KITCHEN
S N AC K T I ME
11/2 tsp. fresh juice (from 1
lemon), divided
6 hard-cooked large eggs,
peeled
1 Tbsp. mayonnaise
1/4 tsp. kosher salt
Crushed red pepper
1. Preheat oven to 350°F. Place
prosciutto on a parchment
paper-lined baking sheet.
Bake until just crispy, about
10 minutes. Set aside to cool
slightly, about 5 minutes.
Break into 12 pieces; set aside.
2. While prosciutto bakes,
combine pecans and garlic in
a food processor; pulse until
finely chopped, about 5
seconds. Add basil, Parmesan,
oil, and zest. Process until
mostly smooth, about 20
seconds, stopping to scrape
down sides as needed.
3. Cut eggs in half lengthwise,
and remove yolks; set egg
whites aside. Using a fork,
R EC I PE : J UL I A G. L EV Y; FO O D ST Y LI N G : C H E LS E A ZI MME R ; P RO P STY L I N G: C H R I STI N A DAL EY
mash together yolks and
mayonnaise in a small bowl.
Add pesto, lemon juice, and
salt; stir well to combine.
4. Spoon or pipe egg yolk
mixture into egg white halves.
Top with prosciutto pieces;
garnish with crushed red
pepper and additional basil, if
desired. Serve immediately, or
store, covered, in refrigerator
up to 1 day.
photograph by GREG DUPREE
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Mac and cheese with about half the fat—and did we mention it has bacon?
Macaroni and Cheese
with Caramelized Onions
ACTIVE 55 MIN. - TOTAL 1 HOUR,
30 MIN.
SERVES 10
3 center-cut bacon slices,
chopped
1∕4 cup unsalted butter
4 cups chopped yellow onions
(about 3 medium onions)
4 cups whole milk
21∕2 tsp. kosher salt
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1∕4 tsp. black pepper
112 M A RC H / 2024
THE KITCHEN
L IG HT EN UP
Think Outside the Box
1∕4 tsp. ground turmeric
2 Tbsp. cornstarch
2 Tbsp. cold water
6 oz. extra-sharp yellow
Cheddar cheese, shredded
(about 11∕2 cups), divided
6 oz. Gruyère cheese, shredded
(about 11∕2 cups), divided
1 lb. chickpea pasta (such
as Banza), cooked according
to package directions for
al dente
2 Tbsp. chopped fresh chives
1. Preheat oven to 350°F with
oven rack about 8 inches
from heat source. Lightly coat
Recipe
Makeover
Before
636 CALORIES
42 G FAT
2 G FIBER
After
425 CALORIES
22 G FAT
7 G FIBER
a broiler-safe 13- x 9-inch
baking dish with cooking spray;
set aside. Cook bacon in a large
Dutch oven over medium,
stirring occasionally, until crisp,
about 6 minutes. Using a slotted
spoon, transfer bacon to a paper
towel-lined plate, reserving
drippings in Dutch oven.
2. Add butter to reserved bacon
drippings, stirring over medium
heat until melted. Add onions;
cook, stirring occasionally, until
onions are soft, 5 to 7 minutes.
Reduce heat to medium-low;
cook, stirring occasionally, until
Lose the Gluten
Chickpea pasta has more
fiber and protein than the
wheat-based varieties, and
most brands are gluten free.
onions turn golden brown, 30
to 35 minutes (stir in a splash of
water if onions begin to stick).
3. Add milk, salt, Dijon mustard,
Worcestershire sauce, garlic
powder, black pepper, and
ground turmeric to onions in
Dutch oven. Bring to a simmer
over medium; cook, stirring
occasionally, about 5 minutes.
Whisk together cornstarch and
cold water in a small bowl.
R EC I PE : J UL I A G. L EV Y; FO O D ST Y LI N G : C H E LS E A ZI MME R ; P RO P STY L I N G: C H R I STI N A DAL EY
Drizzle cornstarch mixture into
onion mixture; cook, whisking
constantly, until thickened,
about 2 minutes. Remove from
heat, and gradually add 1 1∕4
cups each of the Cheddar and
Gruyère cheeses, whisking
constantly until melted and
smooth, about 2 minutes. Stir
in cooked pasta; pour mixture
into prepared baking dish.
4. Bake in preheated oven until
bubbly and golden, 20 to 25
minutes. Remove from oven;
increase oven temperature to
broil. Sprinkle evenly with
remaining 1∕4 cup each Cheddar
and Gruyère cheeses; broil
until cheeses are melted and
golden, 3 to 4 minutes. Remove
from oven; cool slightly on a
wire rack, about 10 minutes.
Sprinkle with chives and bacon
just before serving.
photograph by GREG DUPREE
 GOOD TASTE RUNS
IN THE FAMILY

M A D E W I T H M I L K F R O M G R A S S - F E D C O W S T H AT
G R A Z E O N T H E L U S H PA S T U R E S O F I R E L A N D.
 THE KITCHEN

THE W E LCO ME TAB LE

Memories by
FO O D STY L I N G : C H E LS E A Z I MME R ; P RO P ST Y LI N G: S H E L L ROYST E R
the Spoonful
This French-style vegetable soup
is as unfussy as it is elegant
BY JESSICA B. HARRIS

114 M ARC H / 2024 photograph by VICTOR PROTASIO

 HERE ARE SEVERAL Souths garden in a bowl, but it has remained in my

T
in my life: South Jamaica,
New York, where I was born;
the American South, where I
write and research; and the
South of France. Whenever
the latter comes to mind, I
always think of writer and civil rights activist
James Baldwin and my first meal at his house
in Saint-Paul-de-Vence, an ancient village
that became a haven for artists.
When I spent a week at his home
in the 1970s, I was in my twenties,
a terribly naive young guest of a
friend and way out of my depth
in the stellar crowd that I met
there. I recall dropping my suit-
case in my appointed bedroom
and heading out for lunch at a place
under tall cypress trees. Baldwin called
this alfresco dining spot his “Welcome Table”
in reference to the traditional spiritual that
also inspired the name of this column.
The first meal I had at Baldwin’s house
was simple: loaves of crusty French bread,
a wine from the region, and a tureen filled
with a hearty soupe au pistou. Baldwin ate,
chatted, and then vanished. I was too nervous
to properly appreciate the light yet filling
vegetable soup that seemed like a French
memory all these years.
I would later learn that soupe au pistou
is a true Provençal specialty that is thought
to date back to the 18th century. It may have
originated in Italy and is clearly a close cousin
of that country’s minestrone. Prepared with
Make It
pasta and a potager’s worth of fresh vege- Your Way
tables, it’s an ideal dish for springtime and This soup may come
late summer in the American South, when from France, but feel
carrots, potatoes, and fava beans make their free to put a Southern
appearance at farmers’ markets. It is spin on it. The vegeta-
finished with a slurry of garlic, bles should be selected
based on their fresh-
basil, and olive oil that is called ness, not on the recipe’s
a Provençal pistou—a simpler ingredient list. If string
take on Italy’s pesto. As it doesn’t beans or sweet peas
have the pine nuts (or other nuts) look good, then use
found in the Italian kind, it’s the them. Consider adding
pistachios or walnuts to
perfect sauce for those with nut the pistou, or vary the
allergies. Some versions, like this one, herbs by tossing in a hint
also include a grated hard cheese such as of mint. Your version may
Parmesan—I always save some to sprinkle not be the classic soupe
over each bowl at the table. au pistou, but it will be a
nice mixture of produce
When served with a crusty baguette and at its peak.
a chilled Provençal rosé, it is a delicious
introduction to the simple, hearty food of this
region. You’ll have to sample it without the
incandescence of Baldwin himself, but you,
too, will become a fan of the satisfying,
uncomplicated dish that he appreciated.

Soupe au Pistou 1 medium celery stalk, 1. Prepare the Pistou: Pulse brown, about 10 minutes.
ACTIVE 30 MIN. - TOTAL 45 MIN. chopped (1⁄3 cup) tomato, basil, parsley, and 3. Add 8 cups water and potato,
SERVES 6 1 medium carrot, peeled and garlic in a food processor scraping up any browned bits
chopped (2⁄3 cup)
PISTOU until chopped, about 5 pulses, stuck to bottom of pot. Bring to
1 (5-inch) thyme sprig
1 small tomato, cored, seeded, stopping to scrape down sides a boil over high. Reduce heat
1⁄4 tsp. black pepper as needed. With processor
and chopped (about 3⁄4 cup) to medium-low, and simmer,
21⁄4 tsp. kosher salt, divided running, gradually pour oil
1 cup packed fresh basil leaves undisturbed, until potato is
1 large Yukon Gold potato, through food chute until tomato
1 cup packed fresh flat-leaf tender, about 10 minutes. Add
unpeeled and cut into
parsley leaves mixture is finely chopped and kale, zucchini, fava beans,
bite-size pieces (11⁄2 cups)
2 garlic cloves, smashed creamy, about 30 seconds. and pasta. Bring to a boil over
2 large bunches Lacinato kale,
1⁄2 cup olive oil stemmed and coarsely Transfer to a small bowl; stir medium-high. Boil, stirring
1 oz. Parmesan cheese or chopped (8 cups) in cheese and salt. Set aside occasionally, until pasta and
Gruyère cheese, grated 1 medium zucchini or yellow until ready to use. vegetables are tender, about
(about 1⁄4 cup), plus more squash, cut into bite-size 2. Prepare the Soup: Heat oil in 10 minutes.
for garnish pieces (12⁄3 cups)
3⁄4 tsp. kosher salt a large heavy-bottomed pot or 4. Remove pot from heat. Stir in
1⁄2 lb. fresh fava beans, shelled
SOUP large Dutch oven over medium. 1⁄2 cup of the Pistou and remain-
(about 1 cup, from 2 lb. pods)
2 Tbsp. olive oil Add leek, celery, carrot, thyme, ing 1 3⁄4 teaspoons salt. Garnish
3⁄4 cup uncooked small pasta
1 large leek, white and light shells pepper, and 1⁄2 teaspoon of the Soup with grated cheese, and
green parts only, thinly sliced salt. Cook, stirring occasionally, serve with remaining Pistou
(11⁄2 cups) until leek starts to turn golden for topping.

SOUTH ER N LIVI NG 1 15

OV E R E ASY
Pop Stars
Ditch the mix, and make these
lemony treats from scratch
Lemon-Poppy Seed Muffins
ACTIVE 20 MIN. - TOTAL 1 HOUR
MAKES 12
21/2 cups all-purpose flour
2 Tbsp. poppy seeds
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup granulated sugar
1 cup canola oil
1/2 cup sour cream
1/2 cup whole buttermilk
1 tsp. vanilla extract
2 large eggs
116 M A RC H / 2024
THE KITCHEN
2 Tbsp. grated lemon zest,
plus 3 Tbsp. fresh juice
(from 2 lemons), divided
2 Tbsp. sliced almonds
11/4 cups powdered sugar,
divided
1. Preheat oven to 400°F. Line
a 12-cup muffin tray with paper
liners; set aside.
2. Whisk together flour, poppy
seeds, baking powder, baking
soda, and salt in a large bowl
until smooth. In a medium
bowl, whisk granulated sugar,
oil, sour cream, buttermilk,
vanilla, eggs, lemon zest, and
1 tablespoon of the lemon juice
until well combined. Gently
fold sugar mixture into flour
mixture until just combined,
being careful not to overmix.
Spoon batter into prepared
wells, about 1/3 cup per well.
Sprinkle batter evenly with
sliced almonds.
3. Bake in preheated oven until
tops are light golden and a
wooden pick inserted in centers
comes out clean, 18 to 20
minutes. Remove from oven,
R EC I PE : C RA I G RU F F; FO O D STY LI N G: C H E LS E A Z IMM E R ; PRO P STY L I N G: C H R I STI N A DAL EY
and let cool in muffin tray for 5
minutes. Remove muffins from
tray, and let cool on a wire rack
15 minutes.
4. Meanwhile, whisk together
1 cup of the powdered sugar
and remaining 2 tablespoons
lemon juice in a medium bowl
until smooth, about 45 seconds.
For a slightly thicker glaze,
whisk in remaining 1/4 cup
powdered sugar, 1 tablespoon
at a time, until mixture reaches
desired consistency. Drizzle
over cooled muffins.
photograph by GREG DUPREE
 Parchment
Other Parchment Paper
with Stay Flat Dispensing

© 2024 Reynolds Consumer Products, LLC.

 THE KITCHEN

PISTACHIO SHORTBREAD, P. 121

R EC I PES : A L A N A A L-H ATL A N I ; FO O D ST Y L I N G: C HE LS E A Z IMME R ; PRO P ST Y L IN G : CH R IST IN A DA L EY

PI ECE O F CA KE

A Taste of
Spring
Bake a batch (or two!) of
buttery shortbread sprinkled
with colorful garnishes

118 M A RC H / 2024 photographs by GREG DUPREE

 PIECE OF CAKE

LEMON-THYME SHORTBREAD, P. 121

SOUTH ER N LIVI NG 1 19
 PIECE OF CAKE

STRAWBERRY SHORTBREAD, P. 121

120 MA RCH / 2024


Strawberry Shortbread
ACTIVE 45 MIN. - TOTAL 1 HOUR,
15 MIN., PLUS 1 HOUR CHILLING AND
1 HOUR COOLING AND STANDING
MAKES ABOUT 20 COOKIES
1 cup freeze-dried strawberries
(from 1 [1-oz.] pkg.), plus
more for garnish
3⁄4 cup unsalted butter, softened
11⁄2 cups powdered sugar,
divided
1⁄2 tsp. vanilla bean paste or
extract
11⁄2 cups all-purpose flour,
plus more for work surface
and cutters
1⁄2 tsp. kosher salt
2 Tbsp. fresh lemon juice
(from 1 lemon)
1. In a food processor, process
freeze-dried strawberries until
finely ground (the consistency
of granulated sugar), about 30
seconds. Set aside.
2. Beat butter and 1⁄2 cup of
the powdered sugar in a stand
mixer fitted with a paddle
attachment on medium speed
until smooth, about 1 minute.
Beat in vanilla and ground dried
strawberries until combined,
about 30 seconds.
PIECE OF CAKE
3. Whisk together flour and
salt in a medium bowl until
combined. With mixer on low
speed, gradually add flour
mixture to butter mixture,
beating just until dough comes
together, about 1 minute,
stopping to scrape down sides
of bowl as needed. Shape
dough into a 6-inch disk, and
wrap in plastic wrap. Let chill
until firm, at least 1 hour or up
to 24 hours.
4. Preheat oven to 350°F. Line
a large rimmed baking sheet
with parchment paper. Roll
out dough on a lightly floured
work surface to 1⁄4-inch
thickness. Cut desired shapes
using lightly floured 2-inch
cookie cutters. Chill, reroll,
and cut dough scraps as needed. GIVE THESE
Transfer shapes to prepared
baking sheet, spacing 1 inch A TRY
apart. Freeze until firm, about
Pistachio Shortbread
10 minutes.
Omit Step 1. In Step 2,
5. Bake in preheated oven until
omit strawberries; beat
the edges are set, 14 to 16
in 1⁄2 cup finely chopped
minutes. Let cool on baking
sheet for 5 minutes. Transfer pistachios with the
cookies to a wire rack; let cool vanilla. Continue with
completely, about 30 minutes. recipe as directed; in
Step 6, replace crushed
6. In a medium bowl, whisk
strawberries with
together lemon juice and
additional chopped
remaining 1 cup powdered
sugar until smooth. Dip, drizzle, pistachios for garnish.
or spread glaze over cooled
Lemon-Thyme
cookies as desired. Crush
Shortbread
additional freeze-dried
Omit Step 1. In Step 2,
strawberries; sprinkle over
omit strawberries; beat
cookies. Let stand until glaze
is set, about 30 minutes. in 2 Tbsp. lemon zest
and 1 1⁄2 tsp. chopped
fresh thyme with the
vanilla. Continue with
recipe as directed; in
Step 6, replace crushed
strawberries with
additional lemon
zest and thyme leaves
for garnish.
PRO TIP
Elevate the cookies
with edible flowers,
or mix and match
the garnishes to
create your own
unique flavors.
 COOKING SCHOOL
T I P S A N D T R I C K S F R O M T H E S O U T H ’ S M O S T T R U S T E D K I T C H E N

Sticky Cake Layers No More! THE BEST WAY TO

TEST BAKED
Stop tracing circles. Break out the parchment paper, GOODS
and try this clever technique
Hint: It’s not a toothpick

A thermometer is a quick
and accurate tool to tell
if a cake (or brownies or
muffins) is fully baked—
no guesswork involved.
Simply insert the probe
halfway through its center,
making sure not to touch
the bottom of the pan. The
middle should register
around 200°F, with the
exception of denser pound
cakes, which should reach
210°F to ensure doneness.
And if there are a few moist
crumbs stuck to your
thermometer, there’s no
need to worry—that’s exactly
1 2 what you want to see.
Start with a piece of parchment paper slightly Fold the rectangle in half to make a triangle.
larger than the cake pan. Fold it in half and then Then repeat to create an even narrower
in half again to make a rectangle. triangle (one end may be uneven).

FO O D STY L I N G : C H E LS E A Z I MME R ; P RO P ST Y LI N G: C H R IST I N A DA LEY

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of an upside-down cake pan. Trim outer edge of into the bottom of a greased pan; coat with ters, from $35 each;
triangle where edge of pan meets parchment. baking spray, and proceed with your recipe. thermoworks.com

12 2 MARC H / 2024 photographs by GREG DUPREE

 COOKING SCHOOL

Southern Staple
Big Spoon Roasters SOUTHERN COOK
Peanut Butter with STAPLE OF THE
Wildflower Honey MONTH
Marci Eyers
Made from fresh-roasted peanuts and sweetened RALEIGH, NORTH CAROLINA
with wildflower honey, Big Spoon Roasters’
small-batch peanut butter runs circles around
What’s your signature dish? “Charcuterie
the leading brands. The only other ingredients
or chocolate brownies.”
it contains are coconut oil (for a silky texture) Share your proudest moment in the
and sea salt (to balance the sweetness). Owner kitchen. “I recently made a cheese
Mark Overbay started the company in 2010 in soufflé for the first time, and it turned
his Durham, North Carolina, home with his wife, out perfectly!”
Megan. Here are three new ways to use the What’s the one kitchen item that you
spread besides in a PB&J. simply can’t do without? “My favorite
wooden spoon.”
How did you learn to cook? “My grand-
■ Heat it with salted ■ Mix it with yogurt and ■ Blend it into a milk- mother made wonderful traditional
butter and drizzle over maple syrup to make a shake with bananas, Southern foods: fried chicken, pork
popcorn for a sweet- dip for apple slices. vanilla ice cream, and chops, fresh veggies, pies and cakes,
and-salty snack. Add a malted milk powder. and—of course—biscuits and gravy. I
pinch of cayenne pepper learned by watching her.”
for some heat.

Recipe Index

Appetizers Mains Salad with Parmesan Extras

Pesto Deviled Eggs, P. 110
Beverages
Strawberry-Rhubarb
Spritzes, P. 85
Breakfasts
Cheese-Toast Palmiers, P. 86
I LLUST RAT IO N : K E N DY L L HI L L EGAS
Bourbon-Glazed Ham Crunch, P. 86 Herby Dijonnaise, P. 108
Steaks, P. 107 Speedy Grain Salad with Hot Honey, P. 87
Crispy-Ham Carbonara with Sugar Snap Peas, P. 20
Parmesan Crunch, P. 86
Peas, P. 105 Spring Vegetable Sauté, P. 107 Quick Strawberry-Ginger
Easy Chicken Cordon Sugar Snap Salad with Jam, P. 87
Bleu, P. 108 Lemon-Parmesan Sharp Cheddar Butter, P. 87
Ham-and-Cabbage Breadcrumbs, P. 20
Gratin, P. 106

Honey-Glazed Ham, P. 104 Sweets

Cinnamon-Toast
What’s
Palmiers, P. 86 Macaroni and Cheese with Lemon-Thyme Cooking with
Cream Cheese Biscuits, P. 87 Caramelized Onions, P. 112 Shortbread, P. 121 Southern
Soupe au Pistou, P. 115 Pistachio Shortbread, P. 121 Living
Lemon-Poppy Seed
Hover your
Muffins, P. 116 Strawberry-Orange
phone’s camera over the
Sides Fools, P. 85
Swiss Chard-and-Bacon smart code, and request
Grits Quiche, P. 85 Shaved Spring Vegetable Strawberry Shortbread, P. 121 to join our group.

SOUTHER N LIV I NG 1 23

Leaving It All on the Field
It’s hard to imagine a season without Saban
HEARD THEY rolled the oaks in
I
Auburn and drank the whole
state dry in Tennessee the day
Nick Saban walked away.
They say Champagne corks
were bouncing off the ceilings
in College Station, Oxford, and
Baton Rouge and that the folks in Athens
broke a lot of good glassware while toast-
ing their tomorrows.
Throughout the South and across the
national landscape of college football, fans
rejoiced—or just breathed a little easier. The
Dream Killer, the Gravedigger, was done.
Saban, the greatest coach in that sport’s
history, had retired.
And here at home in Alabama—where
things were so good for so, so long—our
124 M A RCH / 2024
RICK BRAGG
SOUTHERN JOURNAL
chests hurt a little bit. The future seemed
hard to fathom. For the first time since
2007, the dawn of an era of unprecedented
dominance, we will look at a Crimson Tide
sideline without seeing Saban.
He left The University of Alabama with
six national championships and a trophy
case that sagged with a metric ton of
glittering proof that dreams absolutely do
come true…and that sometimes you can
even take them for granted.
Being a football fan down here is
stressful. We forget that it’s just a game.
But with Saban, we always had a feeling
that it would be all right. It was like playing
blackjack with a guy who could count
cards and—if he needed one—had an ace
in his sock. Whenever we did lose, I was
amazed. It so rarely happened that it was
like an eclipse of the sun.
We have borne up to it before. When
I was a boy, I listened to the old men talk
with that same swaggering confidence,
and ultimate regret, about a legend named
Paul William “Bear” Bryant. They told and
retold a joke about an Alabama fan who
passes through the pearly gates and asks
to meet God and Bear Bryant. He sees a
figure in the distance, walking on water.
“Is that the Bear?” he asks St. Peter.
“Nawwwww,” says St. Peter. “That’s
God. He just thinks he’s Bear Bryant.”
In 1983, my newspaper sent me to
interview the man who had dug Bryant’s
grave. And I would have done it, too, if our
truck hadn’t broken down some miles
away in Irondale.
A lifetime later, after Saban was hired
to resurrect an Alabama football program
that had gone to seed, I sat across from
him in his still-empty office. I was doing
the cover piece for Sports Illustrated. I
thought, briefly, about the fabled Sports
Illustrated curse (how it was supposed to
be bad luck to be featured on the cover)
and wondered if he took any stock in
such foolishness. I remember looking at
him, a man who was in his fifties then,
polite but a little impatient. He had a
dynasty to build. Saban seemed like one
of my brother’s hunting hounds, eagerly
pulling at its chain when it heard the
tailgate drop.
He had already earned one champi-
onship then, at Louisiana State University.
I guess curses just bounce right off some-
one like that.
Now I am an old man myself, and I
understand how my people felt when they
were talking about the Bear. I heard a joke
the other day about a guy who went to
Heaven to meet God and Nick Saban, and….
Well, you know how it goes.
illustration by JOHN CUNEO