Bluffs & Bayous November 2013 by Bluffs & Bayous Magazine

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From Your Publisher . . .

oly Moly! Is it November already? It seems as if September slipped quietly away; October jumped in; and now, November has arrived. Here we are in the holiday months—November and December. Our November issue is chockfull of local places to eat and enticing recipes to try, including treats for the holidays and a few party dishes. As I prepare for this issue we tag as the “Dining Issue,” it is festival weekend here in Natchez with the Great Mississippi River Balloon Race, and the LSU vs. Ole Miss kicks off in Oxford, Mississippi. Usually in mid-October, I feel myself slipping into fall; and before I know it, we are working on our January “Wedding Issue.” We are one-anda-half weeks away from Halloween—my all time favorite holiday; and the excitement is certainly in the air around here. What with football mid-way through its season and bowl announcements soon to be forthcoming, who can resist the excitement of the wintertime bowl games? One of our features this month is the Pilgrimage Garden Club’s Thirty-Sixth Annual Antiques Forum. In recognition of the Civil War Sesquicentennial, the theme of this year’s special forum is “On the Home Front: Antiques Behind Union Lines.” The creative team chose the topic since Natchez had been occupied by the Union Army 150 years ago in July of 1863. This event always

centers around wonderful dinners and parties, and Liza Plauche´ has shared some of the recipes from the “Final Soiree” that will be held at Stanton Hall. Our second feature is a focus on supper clubs, those groups that gather for friends and foodies alike to socialize around unique cuisines. The three groups that we focused on all have a different twist to their gatherings, and one group has been suppering for thirty-five years! This story will encourage you to gather your friends and put your own twist on a supper club. Our writers this month have wonderful things in store for your eager eyes. “G’s Fare” offers a Thanksgiving spread that has wooed her family over the years, and she offers her special recipes for you to try at home. Caroline Devereaux’s healthy lifestyle article shows us an alternate way to prepare stuffing versus the traditional route, and Ross McGehee is back with his tall tales and outdoor delights. Robert Ferguson’s orchid topic this month is the Cattleya, and Alma Womack shares the cotton pickin’ on Black River and, as always, is a delightful read. Our events calendar is once again full of things to see and do, and our wonderful advertisers have some amazing services and items for you and your home. Be sure to go visit them and tell them you saw their advertisement in Bluffs & Bayous.

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This is a special month to be thankful; and as I reflect on our many blessings here at Bluffs & Bayous, I wish for all of you a happy and blessed month where Thanksgiving is celebrated in our country—a country of many freedoms and blessings. We can surely be thankful for our life along and beyond the Mississippi.

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C o n t r i b u t o r s Caroline Devereaux is wife to Matt and mom to two daughters, Stella and Mary Tucker. She is a certified Pilates instructor and enjoys educating others on overall health and wellness. They reside north of the Big Easy in Covington, Louisiana. Robert Ferguson, a resident of Jackson, Mississippi, for most of his life, received his degree in horticulture from Mississippi State University in 1973. Interested in orchids since the age of 13, he owned Ferguson Orchids from 1973 to 2002 where orchids were cloned, grown from seed, and sold. Ferguson is a Life member of The American Orchid Society, has garnered four American Orchid Society Awards for his orchids, and has won three American Orchid Society Exhibition Trophies for Best of Show. Lucien C. “Sam” Gwin III, a native of Natchez, Mississippi, was admitted to the Mississippi Bar in 1981. Since then, he has been practicing at the law firm of Gwin, Lewis, Punches & Kelley, LLP, in Natchez. His practice includes general litigation, real estate law, divorce, contract disputes, eminent domain, products liability, personal injury, medical matters, and some estate work.

Becky Junkin, mother of four, grandmother of soon-to-be six, is a lifelong Natchez resident and a retired elementary teacher of twenty four years. She is a certified Pilates instructior and owner of Pur Pilates Studio. She and her husband Jerry live and entertain in their antebellum home Heckler Hall. Columnist Ross McGehee, a lifelong resident of Natchez, Mississippi, owns a diversified and far-flung farm operation.

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

publisher Cheryl Foggo Rinehart managing editor Jennie Guido consulting editor Jean Nosser Biglane graphic designers Jan Ratcliff Anita Schilling media coordinator Adam Blackwell staff photographers Van O’Gwin Elise D. Parker Cheryl Rinehart sales staff Tracey Farrell Lynn Janette Cheryl Rinehart Donna Sessions office assistant Rachel Benoit

on the cover The Pilgrimage Garden Club hosts the thirty-sixth Antiques Forum November 7 through 9. Pictured are several of this year’s chairwomen, Sarah Carter Smith, Donna Callaway, Noelle Speed, and Jeanette Feltus. See story on pages 52-57. Photograph by Cheryl Rinehart.

Rachel Benoit

Adam Blackwell

Jean Biglane

Tracey Farrell

Jennie Guido

Lynn Janette

Van O’Gwin

Elise D. Parker

Jan Ratcliff

Cheryl Rinehart

Anita Schilling

Donna Sessions

Bluffs & Bayous is published monthly to promote the greater Southern area of Louisiana and Mississippi in an informative and positive manner. We welcome contributions of articles and photos; however, they will be subject to editing and availability of space and subject matter. Photographs, comments, questions, subscription requests and ad placement inquiries are invited! Return envelopes and postage must accompany all materials submitted if a return is requested. No portion of this publication may be reproduced without written permission of the publisher. The opinions expressed in Bluffs & Bayous are those of the authors or columnists and do not necessarily reflect the views of the publisher, nor do they constitute an endorsement of products or services herein. We reserve the right to refuse any advertisement. Bluffs & Bayous strives to insure the accuracy of our magazine’s contents. However, should inaccuracies or omissions occur, we do not assume responsibility.

office

423 Main Street, Suite 7 | Natchez, MS 39120 601-442-6847 | fax 601-442-6842 bluffsmag@gmail.com bbupandcoming@gmail.com media.bluffsandbayous@gmail.com www.bluffsbayous.com

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November 2013 FEATURES Traditions Old and New: Natchez’s Thirty-Sixth Annual Antiques Forum ...... 52-57 Nouveau Dining: Inside the World of Supper Clubs ........................................ 58-63

FAVORITES All Outdoors Dog Tales ................................................................................................................ 8-9

Events November Up & Coming! Premier Events......................................................... 68-69 November Up & Coming! .................................................................................. 70-81

G's Fare

Traditions Old and New: Natchez’s Thirty-Sixth Annual Antiques Forum pages 52 - 57

Thanksgiving Alternatives ................................................................................. 14-17

Healthy Living Cut out the Guilt (and a few Calories) on Turkey Day ..................................... 36-37

In the Garden Learning About Cattleya Portia ‘Gloriosa’........................................................ 20-21

Legal Notes The Laws of Yesteryear ............................................................................................32

Southern Sampler Endless Bales of Thanks ..................................................................................... 64-65

THE social SCENE

Live on Main ....................................................................................................... 10-11 Ronaldo Jewelry Trunk Show ..................................................................................13 Lunch and Learn ................................................................................................. 18-19

Nouveau Dining: Inside the World of Supper Clubs pages 58 - 63

Thirteenth Birthday Party for Madelynn Thornton ......................................... 22-24 Friends of the Library Membership Party ......................................................... 38-39 PALS in the Pasture ..................................................................................................40 Baby Shower Honoring Mary Margaret Edwards ............................................ 42-43 Pike County Arts Council’s Noon Tunes ..................................................................45 Pike County Arts Council Soiree ........................................................................ 46-47 Perkin’s Traditional Octoberfest ........................................................................ 48-49 The Second Annual Breast Cancer Gala ............................................................ 82-83 Natchez Garden Club’s Annual Fall Bash .......................................................... 84-85 Fine Arts Council’s Fifth Annual Art Competition ..................................................88 MUW Alumni Association Gathering ......................................................................89

THE wedding SCENE

Covert and Aubic Engagement Party................................................................ 26-28

Thanksgiving Alternatives pages 14 - 17

McCormick Engagement Party .......................................................................... 30-31

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All Outdoors

story by Ross McGehee

he sign said, “Pit Puppies for Sale;” and there was a phone number beneath. It was scrawled on a piece of cardboard in Magic Marker and duct-taped to the side of a mini-van about as far south in the parish as you can go without stepping into water. The “lady of the house” was sitting in the yard in one of those plastic, stacking chairs from the Dollar Store under a chinaberry tree mopping the sweat out of her tank top. A cigarette dangled from her lips dropping ashes between flip-flops that revealed feet that hadn’t been washed in some time. The “man of the house” had a four-day red beard, wore a wife-beater t-shirt, jeans that had more holes than a teenager would think was cool, and ragged sandals. It was Sunday morning—Labor Day weekend. We were cutting soybeans next to the ramshackle house, and we had to enter the field through their yard. They both waved their beers as we passed with machines and trucks, and they stayed in the yard as the clouds of dust from the combines drifted in and settled on their little piece of heaven. Two hours later, we had finished that field and were preparing to convoy to the next field about two miles down the road. Robert was asked to take the escort truck and warn any traffic of the oncoming wide loads. The escort truck sat next to the chinaberry tree. None of us had paid much attention to the whole canine merchandizing situation

Dog Tales because it was almost laughable. In addition to the incredible lack of salesmanship, there were only two cars that passed the sign each day. The whereabouts of the puppies or their momma (or registration papers) was not readily apparent. The house was old enough and the topography low enough that the structure was raised off the ground by about three feet. An old cotton wagon sat abandoned in the overgrown side yard. Car parts also littered the front yard, so the puppies could have been under almost anything. It turned out that a car hood propped against a rusted V-8 engine served as the nursery, and that’s what Robert trotted past as he headed to the truck. Mamma Dog Pit Bull, orange and white, obviously lactating, mouthful of teeth and a head full of attitude came boiling out with blood in her eye. Unfortunately, Robert was still too far from the truck to leap to safety, so the “flight or fight” option kicked in with about three seconds of contemplation. The gyp was snarling, growling, and closing in when Robert took the only action he could. There’s not a place-kicker in the NFL that has a bigger backswing than Robert, and he got ready to launch a dog clear into the middle of next week. But before Robert had to defend himself, Tank Top (with a muffin top) tackled the dog and dragged it into the house. Red Beard apologized, but Robert had the shakes so bad that he couldn’t acknowledge it. We sat in

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the relative safety of tractor cabs and had a good laugh. It didn’t help that Robert isn’t a “dog person.” That’s understandable; lots of us just tolerate dogs. Not everyone thinks of them as “mans’ best friend.” According to Robert, “Too many folks wrap their lives around a pet with a life expectancy of only fourteen years, fleas, and hygienic habits that make rational folks question why some folks kiss their dogs! Then, you have the barking, shedding, vet bills, and the habit of rolling in anything that stinks; and when I hear somebody say that they’d give their life to save their dog, I say ‘Go ahead. That’s natural selection!’” He pretty well nailed it. Beyond that, too few dogs are allowed to be dogs. They are walked on leashes, penned in cages, bathed with smelly soap, and allowed or encouraged to sleep in bed with their owners. They never get a chance to chase anything but the squirrel in the fenced in back yard; and the only thing they are allowed to chew on is some manufactured stuff that is supposedly good for their dental care and breath. What’s wrong with a pork chop bone? Those of us that were raised with working dogs just don’t understand the obsessions that keep the doggy toy and doggy bed companies in business. Working dogs are never allowed in a house because they are far too dirty to bathe every night. They’ve lived outside for millions of years.

Why reverse evolution? Working dogs don’t ride in cars; they ride in the back of pickup trucks untied because they might need to jump out and chase something! “Chasing something is the main reason for tolerating a dog,” in Robert’s opinion. There’s nothing like the sound of a pack of dogs pursuing deer, fox, or raccoons; and a good squirrel dog is a pleasure to hunt with. One good cow dog can save lots of time when moving cattle out of the woods; but my dad said many times, “When a dog is not working, he still needs to be somewhere.” Too many times that means the dog is in the way or needing some maintenance. I rode with a farmer once as he looked at various fields and farms. His large dog rode in the back of the pickup. Every single time that we got to the entrance of a field, he’d stop the truck, get out, drop the tailgate, let the dog out, and ride through the fields. Every time we would depart the fields or farms, he’d stop the truck, wait for the dog to catch up, and reverse the procedure. It took a tremendous amount of his time fooling with that dog. After three hours, I was wondering which one of them should be shot to put an end to the foolishness! That’s not as bad as folks who ride their dogs unrestrained in their cars. A dog that is flailing from one side of the vehicle to the other, barking at everything it passes, is more than an annoyance; it’s dangerous. And then there’s the odors, sneezing, and ripped upholstery to say nothing of the distinct pleasure of a dog’s tail whopping you in the face! I’ll walk, thank you. Somewhere between raising puppies under a pile of car parts and trotting your dog (that’s never scratched his own fleas) around on a leash so some shriveled guy in a bow tie can judge him, there is a place for dogs. If nobody else will fool with you, a dog will be a friend. A buddy of mine once said that he wanted his wife to be “as happy to see me get home as my dog is.” She refuses to wag her tail, apparently. My friend Rodney came up with an analogy relative to dogs that is a life-lesson applicable to many relationship situations. His lead question is, “How long will your dog stay on your porch?” The answer is simple. “As long as you feed him. If you forget to feed your dog or have feed and want to punish your dog by not feeding him, he’s going to wander off in time. Don’t blame the dog. It’s your own fault.” ‘Nuff said. Bluffs & Bayous { November 2013 { Page 9

THE social SCENE MCCOMB, MS

Live on Main

ive on Main is sponsored by McComb Mainstreet and was enjoyed by all in downtown McComb, Mississippi, on September 5, 2013. From May through September, live music, art, and food are available for the public to enjoy the first Thursday of every month from 5:00 p.m. until 8:00 p.m.

1 Tammy Bacot, Tracey Farrell, Ellen Brannan, and Beth Hemeter 2 Lisa Cameron and Carol Rawlings 3 Travis Easley 4 Jamey Hewitt 5 Jeromy Spiers 6 Jason Van, Boo Brock, Kelli Brock, Catherine Sanders, and Sam Sanders 7 Libba Alford and McComb’s Mayor, Whitney Rawlings 8 Linda Wallace, Tracey Farrell, and Tommy Morgan 9 Whitney Rawlings, Meredith Singley, and Carol Rawlings 10 Back—Jose Simo, Jase Roberts, India Warshauer, and Tommy Catchings; front— Andrea Simo and Natalie Simo

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THE social SCENE

MCCOMB, MS

11 David Varnado, Edie Varnado, and Artis Brown 12 Lynn Wells and Richard Moore 13 Whitney Rawlings, Lyle Tadlock, and Rodney Nordstrom 14 Ann Jackson and Ann Mapp

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THE social SCENE VICKSBURG, MS

Ronaldo Jewelry Trunk Show

saZsaâ&#x20AC;&#x2122;s Gifts in Vicksburg, Mississippi, recently held a trunk showing featuring renowned jewelry artist Ronaldo. Ronaldo mingled with customers while displaying his newest designs.

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Shirley Williams and Sonya Morgan Margaret Varnado and Ronaldo Jennifer Newton and Jessica Hass Ronaldo and Amanda Wong Patsy Hodges and Ronaldo Cindy Simmons and Kendall Smith Sheila Simmons, Ronaldo, Nicole Gilmer, and Kelly Allen

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G’s Fare by Becky Junkin

Thanksgiving Alternatives W

hen I was gathering recipes for this month’s article, I realized that I was basically putting in similar recipes from last year’s November issue. More often than not, November recipes consist of turkey, dressing, and side dishes; and since I do not particularly care for any of those foods, I pitched my chosen recipes and decided to come up with something different. The following meal is one that I recently served to a group of friends—one of whom I have not seen since 1974. Since I wanted this meal to be extra special, I looked up new recipes and pulled

out some old favorites. I think the favorite, hands down, was the Cornbread Salad. Do not let the sweet pickle turn you off as the flavors melt together for a totally different taste. Whatever the food, it is the companionship that is the main course. Be sure when you are preparing food for a dinner party that you are comfortable with the recipes. Make sure they are not so complicated that you spend the majority of your time in the kitchen and not with your guest. So, Happy Turkey Day to all; and eat and enjoy!

This recipe is from the New York Times. Marcia Passman told me about this recipe, and she bakes the potatoes in foil, then peels them, and finally slices them. I took the liberty of changing this recipe a little bit to save time.

Sweet Potatoes Annie 6 medium sweet potatoes baked, peeled, and sliced into 1/8 inch slices 10 tablespoons unsalted butter melted 1 tablespoon fresh thyme leaves or 1 teaspoon of dried thyme Coarse sea salt and ground pepper to taste Heat oven to 425 degrees. In a large bowl, place potatoes, butter, thyme, salt, and pepper; and toss together. Toss well until all slices are well coated with butter and seasoning. Reserve about 1/2 dozen of the best looking slices for the top layer. Arrange a layer of slightly overlapping slices in a 10 inch skillet until all potatoes are used. Top with liquid and your reserved slices. Place a sheet of heavy aluminum foil directly on the potatoes. Place pan in oven; and place another heavy pan slightly smaller in diameter than fi rst pan directly on top of foil. Bake for 30 minutes. Remove top pan, and carefully peel away foil. Continue baking until potatoes are soft and the top layer is almost caramelized (about 15 - 20 minutes). Cut into wedges, and serve hot.

Picture at top of page—G’s grands on the back gallery stairs of their home, Heckler Hall, during 2012 Thanksgiving Day: Ella Roberts, Ramsey Sandel holding Roland Falls, Mamie Sandel, and Brooks Roberts

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Not everyone is a sweet potato fan, so my friend Lyn Norris gave me this recipe that she uses when she serves pork. It is from the Monroe Junior Leagueâ&#x20AC;&#x2122;s cookbook, Celebrations on the Bayou.

Potatoes Savoyard 1 stick butter 6 large potatoes peeled 1 medium white onion, cut into thin strips 6 ounces of Gruyere or Swiss cheese, thinly sliced (She uses Swiss.) 2 cloves of garlic, crushed 1/2 pint whipping cream 1/2 teaspoon oregano 1 tablespoon lemon pepper Slice potatoes into thin rounds, and parboil in 2 cups of water for 5 minutes. Drain and set aside. SautĂŠ onion, garlic, oregano, and lemon pepper in butter until onions are clear. In a 9 x13 inch baking dish, layer potatoes, then the onion mixture, cheese, and whipping cream. Be sure to end last two layers with potatoes and cheese. The onion mixture does not look pretty on top. Bake at 350 degrees for 30 minutes. Serves 8.

As usual, the day of the event I was flying by the seat of my pants and realized I did not have time to use fresh mustard greens. I decided to use frozen; and if they did not turn out right, I was just going to throw them out and use the salad as the vegetable. Surprise, Surprise! They turned out just right.

Mustard Greens 1/2 cup water 2 bags of Pic Sweet frozen mustard Olive Oil greens Salt and Creole seasoning to taste 1 tablespoon vinegar In a saucepan, I covered the bottom with a thin layer of olive oil. I added both bags of greens and the water. I seasoned with salt pepper and Creole seasoning and brought to a full boil. I cut down the heat to very low, added the vinegar, and covered the greens. I cooked them for about 3 hours and adjusted the seasoning. I am a vegetarian, and that is why I used olive oil. You could use bacon grease if you would rather.

This recipe is from www.smuckers.com. To make this even easier, you can purchase a whole brisket that has already been trimmed, cooked, and sliced. If you do that, you need to check the package for the cooking time.

Beef Brisket with Mushrooms and Pearl Onions 4 pound beef brisket 1 1 ounce envelope dried onion soup mix 1 10.25 ounce jar Smuckers grape jelly 1 12 ounce jar seafood cocktail sauce 2 tablespoon butter 1 6 ounce package of sliced Portobello mushrooms 1 16 ounce package of frozen white pearl onions, thawed (If not available, by fresh and parboil.) 2 tablespoon fresh tarragon, chopped Heat oven to 350 degrees. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with nonstick cooking spray. Place the brisket fat-side down in the middle of the foil. Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up and cover with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. Melt butter in a 10 inch skillet over medium heat. Cook and stir the onions and mushrooms for 5 to 8 minutes or until light golden brown. Remove brisket from pan. Pour off juices, skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.

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This recipe came from www.allrecipes.com, but I changed it up. I layered these in small mini trifle bowls for each person. If you do not have small clear glass dishes, you can do one large salad in a trifle bowl or any large glass serving bowl. Do not let the sweet pickle scare you off. It really adds to the salad!

Cornbread Salad 16 ounces cornbread, cooked and crumbled 1 pound bacon (I bought the already cooked sulfite free bacon in the salad dressing aisle.) 1/2 cup sweet pickle juice 1 1/2 cups mayonnaise Green onions finely sliced (I used 1 bunch.) 1 green pepper, finely chopped (I left this out.) 2 tomatoes, diced and drained 1 cup sweet pickles Whisk together the mayonnaise and the pickle juice. In your bowl, layer 1/2 of the crumbled cornbread followed by the onion, pepper (if you use it), tomatoes, and pickles. Drizzle with 1/2 of the dressing and bacon, and then repeat layers ending with bacon. Refrigerate for at least 1 hour.

This recipe has been around from years. Instead of the cinnamon, I have added crushed Oreos, white chocolate cream cheese with caramel cookies, or you could come up with any combination you want.

Cinnamon Ice Cream 1/2 gallon of vanilla ice cream 8 ounce container of cool whip (I have used the next size up to make it richer.) 1 tablespoon cinnamon Soften ice cream and cool whip. Whip together in an electric mixer and add cinnamon. Pour into a 9 x 13 inch casserole dish, and cover with clear plastic wrap. Make sure that you push the wrap down on the ice cream so as not to have ice crystals on top. Freeze until firm.

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This cake came from www.kraft.com. You could use a spice cake mix. I also used caramel apple canned frosting instead of making the sauce from scratch. I slightly melted the frosting and poured it over the cake.

Moist Caramel Apple Cake 1 package of yellow cake (See note above.) 1 package (4 serving size) Jell-O vanilla instant pudding 1 cup water 4 eggs 1/3 cup oil 3 Granny Smith apples (1 pound), peeled and coarsely chopped 20 caramels (Kraft) 1/4 cup milk Heat oven to 350 degrees. Grease and flour a 12 cup Bundt pan. Beat first five ingredients in large bowl with mixer on low speed until blended. Then, beat on high speed for two minutes. Stir in apples. Pour into prepared pan. Bake 50 minutes to 1 hour, or until toothpick inserted near center comes out clean. Cool cake in pan for 15 minutes. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate. Microwave caramels and milk in microwaveable bowl on high 1 1/2 minutes, or until caramels are completely melted stirring every 30 seconds. Stir until blended. Cool 10 minutes or until slightly thickened. Drizzle over cake.

I found this on Pinterest; and, of course, when I went to make it, I could not find it. I finally found it on The Lone Wolf website. This recipe calls for a 9 x 9 inch pan, and I cooked it in this size pan. It was perfect! However, I think a 9 x13 inch pan would change the texture of the cake. I took this to the studio, and it was quickly eaten.

Pumpkin Cake 1 box of yellow cake mix (I used pumpkin cake mix, or you could use spice cake mix.) 1 15 ounce can of pumpkin puree (NOT pie filling) 1 14 ounce can sweetened condensed milk 1 8 ounce tub cool whip (I used cool whip cream cheese frosting.) 1/2 bag Heath Bits Caramel Sundae Sauce In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. Pour batter into a well-greased 9 x13 inch pan, but I used a 9 x 9 inch pan. Bake at 350 degrees according to the directions for a 9 x 9 pan or 9 x 13 on the box. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes. (I did this overnight.) Spread the cool whip or cool whip frosting over the top of the cake. Sprinkle on the heath bits and drizzle caramel over top. Refrigerate for 3 - 4 hours or overnight (best).

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THE social SCENE MCCOMB, MS

Lunch and Learn

he Diabetes Foundation of Mississippi’s Irena McClain was the guest speaker for September’s Lunch and Learn at Southwest Mississippi Regional Medical Center in McComb, Mississippi. She shared a slide show presentation on Camp Kandu, informed the audience how money raised in Mississippi stays within the state, and explained how Camp Kandu educates families and children diagnosed with diabetes. The camp is just one of many services provided by the Diabetes Foundation of Mississippi to support children living with this disease. The Diabetes Foundation of Mississippi also hosts a professional education symposium and an annual patient focused program.

3 1 Sheila Williams, Janet Jenkins, Myrtis Hodges, and Cheryl Parker 2 Barbara Turner, Melinda Touchstone, Heather Fortenberry, and Mary Jo Ricks 3 Jennie Luter and Brooke Beard 4 Pamela Hopkins and Terri Burris 5 The Diabetes Foundation of Mississippi’s Irena McClain with Camp Kandu’s mascot, Sugar 6 Jeanne Tapp, Margie McDaniel, and Geneva Lamana 7 Terri Aucoin, Brenda Fassbender, Tammy Bacot, and Stephanie Busbin 8 Debbie Creel, David Wilkinson, Dianne Wilkinson, and Pauline Stokes

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THE social SCENE

MCCOMB, MS

11 Lena Kleinpeter and Louise Brumfield 12 Carolyn Adams and Joy Laird 13 Celeste McNulty, Sherry Fortenberry, and Chris Givens 14 Lunch and Learn Coordinator, Ellen Brannan, with Inetta Quinn 15 Margie Parsons, Kimberly Wooley, Sybil Winborne, and Joann Holmes

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In the Garden

Story and Photographs by Robert Ferguson

Cattleanthe Portia ‘Gloriosa’ FCC/AOS’s deep coloring adds intrigue to this unique orchid.

Learning About Cattleya Portia ‘Gloriosa’ his orchid is a fine example of a primary hybrid of Cattleya. It was produced by crossing Guarianthe bowringiana and Cattleya labiata. Both of these species grow in the humid jungles of Central and South America. Veitch and Sons bred and named it in 1897, so it has been around for some time. This particular orchid was bestowed an Award of Merit of above eighty points from the AOS (American Orchid Society) on November 4, 1989, in Knoxville, Tennessee. It had produced sixty-eight flowers on five inflorescences. At this same show, it also earned

a Certificate of Cultural Merit. Other pieces of this plant have also been awarded the American Orchid Society Certificate of Cultural Merit and the Certificate of Cultural Excellence at other shows around the country. The lady that grew this plant was asked about her growing technique. She replied, “The plant just grows”. Even though this amazing plant is now over 100 years old, it is still growing. This plant was never cloned; but due to its age, many people have divisions of the “original” plant. I am one of those people, and it is quite hardy. My particular plant was once spilling over the edge of a twelve-inch clay

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pot. Unfortunately, a cold snap in February of 1994 almost claimed mine; but after drying it out for a couple of years, I was able to get it growing. Now, it is in bloom once again. Mr. Veitch and his sons are responsible for breeding and naming many early hybrids in the United Kingdom. Orchid hunters had discovered many species of orchids while exploring the jungles of South America. These species were shipped back to England, and the breeding of orchids began. However, the conventional techniques that were first used in sowing seed failed to produce any seedlings.

Guarianthe bowringiana â&#x20AC;&#x2DC;Jeanetteâ&#x20AC;&#x2122; AM/ AOS blooming in the crisp, fall weather.

It seems that Mr. Veitch was trying to produce a multi-floral plant that produced on a shorter spike. One of its parents, Guarianthe bowringiana is a tall growing

species (two to four feet in height) with multi-floral inflorescences and can produce as many as twenty-five to thirty-five small lavender and pink blooms in the

late summer through fall when fully mature. The other parent, Cattleya labiata, will produce one to four large purple blooms per spike in late summer to early winter. These two species were cross pollinated with the expectation of producing a medium sized plant that would create a multi-floral light pink to dark purple medium sized flower in the late summer to early winter. I am assuming this plant was to be used to produce for the cut flower industry. I believe he met his objective. To the best of my knowledge, it was never cloned; so mine is a division of the original plant. Over a period of years, this plant has been shown several times and has garnered the most prized FCC (First Class Certificate) from the American Orchid Society. I have never seen this plant offered for sale anywhere, and mine was obtained in a trade. I have probably had mine for about thirty years, and it has proved its hardiness by surviving several disasters. However, it does not like to be disturbed and will register its discontent by just sitting and not producing any growth.

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THE social SCENE BROOKHAVEN, MS

Thirteenth Birthday Party for Madelynn Thornton

adelynn Thornton celebrated her thirteenth birthday on Friday, September, 13, 2013 â&#x20AC;&#x201C; Friday the 13th. The theme of her party was a Mardi Gras Masquerade. It was held at the home of her grandparents, Lisa and Rusty Williams of Brookhaven, Mississippi. She celebrated her special and superstitious day with seventy-five of her closet friends and family. Photographs submitted by Katie Furr of Brookhaven, Mississippi.

1 2 3 4 5 6 7

Madelynn Thornton and Anna Ferguson Madelynn Thornton and Brad Thornton Eli Thornton and Nathan Poole Alexis Walker with Madelynn Thornton Madelynn Thornton with Ashton Farr Tucker Hoeniges with Madelynn Thornton Natalie Rials, Tucker Hoeniges, Madelynn Thornton, and Tanner Jordan 8 Tom Brooks, Madelynn Thornton, and Michelle Brooks 9 Natalie Rials, Madelynn Thornton, Anna Ferguson, Megan Poole, and Ally Floyd 10 Jessica Thornton, Madelynn Thornton, and Brad Thornton

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THE social SCENE

BROOKHAVEN, MS

11 Back—Brandy Richards and Madelynn Thornton; front—Breanna Richards and Brooke Richards 12 Back—Jessica Thornton and Madelynn Thornton; front—Eli Thornton 13 Madelynn Thornton 14 Kara Haynes and Madelynn Thornton 15 Jessica Thornton, Joey Haynes, and Allison Haynes 16 Lisa Williams, Madelynn Thornton, and Rusty Williams 17 Anna Thomas & Lani Smith 18 Madelynn Thornton and Brantley Walker 19 Kassidi Watts, Briley Smithers, and Riley Watts

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THE social SCENE BROOKHAVEN, MS

20 Jordan Kramer and Madelynn Thornton 21 Brantley Walker & Nathan Haynes 22 Alexis Walker with Audrey Farr 23 Camille Haynes 24 Carolyn Hutchinson, Jessica Thornton, and Kristi Watts 25 Frieda Bailey and Jessica Thornton 26 Madelynn Thornton, Jordan Kramer, Ally Floyd, Sarah Beth King, and Mallory Smith 27 Janice Brothern & Mallory Smith

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THE weddingSCENE NATCHEZ, MS

Covert and Aubic Engagement Party

riends and family gathered together on September 13, 2013, at the home of Cheryl and Mike Rinehart in Natchez, Mississippi, to celebrate the engagement of Jack Aubic and Kacy Covert. Entertainment during the evening was provided by the acoustic duo, Speakeasy, made up of Drew David and Will Carter. The couple married in Natchez, Mississippi, on October 5, 2013.

1 2 3 4

Kacy Covert and Jack Aubic Jack and Janet Aubic Kacy Covert and Kelly Covert Garret Jones, Marlee Serafin, and Mattie Smith 5 Mary Clay and Betty Smith 6 Justin Coffman and Haley Covert 7 Noreen Pyron, Agnes Holloway, Mike Ellard, Frances Cothren, and Donnie Holloway 8 Pam Middleton with Karen and Pat Biglane, Mary and Kevin Flowers, and Butch David 9 Claire Cothren, Lauren Smith, Patrick Vogt, Mike Ellard, and Woody Allen 10 Jack Aubic, Martha Jane Ratcliff, Rebecca Francis, Janet Aubic, and Sissy Allen

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THE weddingSCENE

NATCHEZ, MS

11 12 13 14 15 16 17 18

Drew David and Will Carter Turner Smith and Garrett Jones Karen Biglane and Rebecca Francis Helen Burns and Priscilla Dale Patrick Vogt and Palmer Rinehart Kacy Covert, Maggie Burns, and Jack Aubic Patti Serafin with Dicky and Diane Laird Pam Middleton, Cheryl Rinehart, and Mary Flowers 19 Glenn Laird, Mitzi Ferguson, and Mary Lou Laird 20 Sissy Allen, Mattie Smith, Julie Riley, Noreen Pyron, and Sandra Ellard 21 Claire Cothren, Pam Harriss, and Gladys Ernst

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THE weddingSCENE NATCHEZ, MS

22 Bill Covert, Richard Harriss, and Gene Francis 23 Jack Aubic, Shelia Alwood, and Frances Cothren 24 Mary David with Joe and Gladys Ernst 25 Ginger Fore, Heather Skinner, Eddie Smith 26 Helen Burns, Frances Cothren, Blanche Morrison, and Mary Beth Aubic 27 Mary Flowers, Laura Laird, and Andreeâ&#x20AC;&#x2122; Gamberi 28 Renee Covert, Mary Clay, and Margaret Germata 29 Marlee Serafin, Mary Beth Aubic, and Mattie Smith 30 Sissy Allen with Gene and Laura Laird 31 Jack Aubic, John Michael Powell, Maggie Burns, Jamey Gamberi, and Eric Byrne

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THE weddingSCENE BROOKHAVEN, MS

McCormick Engagement Party

n August 24, 2013, Laura McCormick, daughter of Dr. Eric McCormick, and Mason Dixon, son of Mr. and Mrs. Eddie Dixon, were honored with an engagement dinner at the home of Mr. and Mrs. Bill Sones of Brookhaven, Mississippi. A host of friends and relatives enjoyed the evening of celebration with Laura and Mason in anticipation of their upcoming wedding. Photographs by Michael Collins.

1 Laura McCormick and Mason Dixon 2 Morgan Dixon, Mason Dixon, Melanie Dixon, and Eddie Dixon 3 Back—Eddie Dixon; middle—Melanie Dixon and Mason Dixon; front—Morgan Dixon and Laura McCormick 4 Back—Dr. Eric McCormick; middle—Laura McCormick and Mason Dixon; front— Melanie Dixon and Eddie Dixon 5 Dr. Eric McCormick, Alice McCormick, Mason Dixon, Melanie Dixon, and Eddie Dixon 6 Stan and Susie Patrick with Carrie and Dr. Bill Sones, Jr.

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THE weddingSCENE

BROOKHAVEN, MS

9 Dr. Claire and Shaun Mayette 10 Johanna Blair, Sally Lampton, and Nancy Fisher 11 Joe Wilson, Mason Dixon, and Christian Chambers 12 Guy Wilkinson, Kathy Walker, Morgan Dixon, Caroline McCormick, Alice McCormick, and Don Ehrhardt 13 Kenny and Vicky Goza, Harold and Jetty Geary, Catherine Dicky, and Pam Ayers

14 Sunday Sones, Kirstie Campbell, and Linda Edmondson 15 Tassie McCormick, Ray Pugh, Debby Pugh, Kathy Ellzey, and Guy Ellzey 16 Julie Mills, Sam Sones, Brittany Sones, and Patt Moak 17 Blake Hobbs, Will Thibodeaux, Haley Thibodeaux, Amanda Emfinger, Justin Hobbs, and Jonathan Blair

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Legal Notes

Story by Lucien C. Gwin III

The Laws of Yesteryear

ecently I received, as a gift, a very old edition of the revised Mississippi Code of 1823. The entire code was contained in one book. Today, the Mississippi Code contains nearly forty books. This particular book, being published here in Natchez, is extremely brittle and frail; so each page has to be turned slowly and gently. The fascinating thing about this book is that it is a window into the mindset of the people of Mississippi in the early 1800’s. I have pulled out certain criminal laws to share with you that I found to be interesting from both a moral and cultural perspective. You will see how attitudes and beliefs ebb and flow through the years about certain crimes. Mississippi society of yesteryear was not a very tolerant bunch when it came to this subject. Here are some of interest: Robbery or burglary of any item exceeding $20.00 in value carried the death penalty. On the other hand, if what one stole was valued at under $20.00, then all you get was up to thirty-nine lashes on the back. WOW!

If one was just an accessory (meaning having knowledge of the crime, but not reporting it) of the crimes of rape, arson, robbery (of any item over $20.00 in value), or burglary, then the penalty was death also. (WOW, again.) If the goods and chattels stolen did not exceed $20.00 by very much, then you might be given up the thirty-nine lashes as well as placed in the pillory (that wooden contraption where your arms and head are locked in place as you stoop over) for three days. Stealing horses was a big “no no,” which is the equivalent of stealing a car today. This crime carried a fine of $500.00 and thirty-nine lashes on “his or her back well laid.” In addition to this, the convict was “branded (yes, I said branded) on his face and right hand.” Kind of reminds you of The Scarlett Letter? The crime of stealing hogs, cattle, sheep, or goats also got one thirty-nine lashes “well laid.”

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If you changed the brand on an animal, you got thirty-nine lashes. The crime of perjury (lying in Court) carried the penalty of thirty-nine lashes. (Unlike today, I am willing to bet there was not much lying going on in the halls of justice in yesteryear.) If a man and woman were convicted of adultery or fornication, then they were fined $500.00. (If we could enforce such crimes and penalties today, we could pay off the national debt.) Dueling was illegal in Mississippi by this time; however, it was still legal across the Mississippi River. The famous duel of Jim Bowie was fought just across the river from Natchez on a sandbar. If you were caught in Mississippi doing such, the penalty was hanging. It was a crime to work on the Sabbath. You were limited to doing only household chores; and if you did any more, then you could be fined $2.00 for every offense. There was even a law against hunting at night with fire. (Yes, there was even spotlighting back then.) This crime had a $20.00 fine. Gambling was illegal in 1823 here; but the strange thing about this law was that the loser could sue the winner for all he had lost plus treble damages, which he had to share with the state. Butchers, bakers, brewer distillers, or other food related businesses could be placed in the pillory for three days for a second offense of selling or serving any spoiled food item. Food poisoning had to have been rampant back then. The counterfeiting of money, no matter the denomination, carried the death penalty. Get this; intentionally issuing a false check, note, or any other written obligation of payment also carried the death penalty. When it came to liquor, I found it most interesting that should an inn holder or tavern keeper extend credit to anyone for over $5.00 for the purchase of hard liquor, the creditor was barred from suing in Court if such debt were not be paid. Without a bar tab, I suppose people could not sit at the bar all night and drink themselves into oblivion. My Take: I once had a professor in my Torts class of law school describe the law as a growing amoeba—always spreading, growing, and changing. These laws of yesteryear show he was probably right.

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Healthy Living

Story by Caroline Devereaux

Cut Out the Guilt (and a few Calories)

on Turkey Day

obble Gobble, y’all!! We are gearing up for a busy month of work and travel; and most importantly, we will be visiting our families for Thanksgiving! I want to wish a “Happy Fall” to everyone. That includes All Hallow’s Eve and Turkey Day with a special shout-out to our Publisher, Cheryl Rinehart, who’s favorite holiday is, without a doubt, Halloween. Che-che, as the grand-babies call her, is always first to provide Halloween goodies and treats for the kids; and we love her for that! Thank you Che-che! When I think of the Fall Season, football, falling leaves, and family comes to

mind. Also, I think of food and lots of it. Specifically, Thanksgiving in my family means plenty of camaraderie, libations, good times, and plenty of good eatin’. Fried turkey, candied yams, pumpkin pie, buttered rolls, chocolate cheesecake (with cherries), hash brown casserole, and those green bean-thingys rolled in bacon (which are to die for!). It’s all tasty stuff; and we love it, no doubt. But, is it healthy for our bodies? Look, I am not writing this article to scare anyone or make anybody think they cannot serve roasted turkey, stuffing, and gravy for Thanksgiving. Absolutely not! You can all step off of the proverbial ledge. Those are time-tested, staples of the South’s way

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of celebrating this wonderful time, and we cherish that. What I would like to share, though, is how my family celebrates this holiday season with healthy, smart alternatives to traditional Thanksgiving dishes. The average American will consume more than 4,500 calories and 229 grams of fat on Thanksgiving Day alone, according to the Caloric Control Council; and most of these calories come from all-day snacking in front of the TV while watching parades and sporting events (hopefully, with Ole Miss beating State once again!). That’s 2,000 to 2,500 more calories than the recommended daily caloric intake for adult men and women. Talk about post-Thanksgiving lunch snooze fest! Considering this, what can we do to adjust our recipes (only slightly) to compensate for the calorie deluge into our bodies? Well, this is what my family does. Stuffing. I love stuffing. Who doesn’t love stuffing? Oyster stuffing, andouille stuffing, cornbread stuffing, and savory sausage stuffing, the variations are endless. There are healthy alternatives, however. The author of pelOMG.com provides the following paleo-friendly stuffing recipe:

Healthy Stuffing 1 pound ground pork sausage 5 pieces of bacon, diced 5 stalks of celery, diced 1 yellow sweet potato 1 yellow onion, diced 1 container of mushrooms, diced

2 apples, diced 2 tablespoons white wine vinegar 1 cup dried cranberries 1 cup pecans, chopped 2 eggs, beaten 1/3 cup chicken broth

Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it. Sprinkle with olive oil and salt and pepper. Bake for about 15 - 20 minutes or until sweet potatoes are tender, then set aside. While those cook, pull out a large skillet, place it under medium-high heat, and place chopped bacon in it to begin to cook down. When some of the fat has seeped out and bacon has begun to cook, add your chopped apples, celery, and onions. When onions begin to become translucent, add ground pork, mushrooms, and your white wine vinegar. Let that cook down until pork is almost completely cooked through. You will be placing it in the oven, so you want it pretty close to done. (If you’re not sure how long that will be, use your eyes. Pink meat is not what we want here people.) Add salt and pepper, to taste. Once the sausage is all done, add mixture to a bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth, along with your sweet potatoes, pecans, and dried cranberries. Mix well. You can now either use a 9 × 13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work. Bake at 375 degrees for about 15 - 20 minutes or until everything is a bit browned.

Eat 3 helpings. Sit on couch. Finish glass of red wine. Sleep until kids start freaking out. Get up, repeat steps 1 - 7 YUMMO! As you can see, there are delicious, healthy alternatives to the traditional Thanksgiving stuffing/dressing recipes; and I encourage you to try this. My family loves it, and you do not have to give up the comfortable mainstays of your old recipes (read copious amounts of sausage and bacon). In summary, I am not advocating that we serve birdseed and mineral water for Thanksgiving dinner by any means. All I am suggesting is that we take our time-honored, cherished holiday recipes and consider altering them ever so slightly to include more healthy conscious ingredients for ourselves and our families. Let’s remember; the holiday season is about family— seeing each other, catching up, visiting, passing time, hugging, loving, and cherishing those times we have with the ones we love. I hope y’all enjoyed this article, and I wish each of you a happy, fulfilling Fall Season. Until next month! (Wait, do I see Christmas trees for sale and holiday decorations already out on store fronts?) Bluffs & Bayous { November 2013 { Page 37

THE social SCENE NATCHEZ, MS

Friends of the Library Membership Party

upporters of the George Armstrong Library in Natchez, Mississippi, gathered one afternoon in September at Greenlea, home of Stella and Phillip Carby. Guests had the opportunity to join the Friends of the Library, support the organization, and meet the new director of the library, Pam Plummer.

2 1 Linda McFarland and Faye Weatherly with Jean and Bryant Reed 2 Walter Dennis, Evelyn Banks, Judy Wiggins, and Dick Thompson 3 Katie Swofford, Jean Read, Paula Estes, and Anne White 4 Claudett Sangcy, Betty Lou Hicks, Julie Kendell, and Jo Ann Hicks 5 Annette Moroney, Susan Casange, Pam Plummer, and Faye Lehman 6 Camille Tedder, Candy Strader, and Lela Jeanne Nall 7 Judy Wiggins and Paula Estes with Cathy and Don Estes

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THE social SCENE

NATCHEZ, MS

8 Margy Graham and Micki Hartley 9 Cheryl Tipton, Maria Bowser, and Eric Bowser 10 Linda McFarland and Barbara Colwell 11 Chris Shirey, Melissa Harris, and Eboni Perryman 12 Robert Plummer and Patrick Landers 13 Bob Strader, Gabriel Cassange, and Kerby Swofford 14 Front—Agatha Weeks, Anne White, Sterling Dossett, and Helen Randles; back—Sharon Browning 15 Front—Casey Hughes and Ella Young; back—Linda Odgen and Susan Hudson

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THE social SCENE HOLMESVILLE, MS

PALS in the Pasture

everal hundred animal supporters came out to enjoy the first annual “PALS in the Pasture” fundraiser held September 14, 2013, in Holmesville, Mississippi. All of the proceeds raised from this event went to support the animal rescue efforts of the Pike Animal League Shelter (PALS). Five bands entertained the crowd made up of both people and their pets while all enjoyed many home cooked treats. Visitors could even watch the weekend’s football games on a portable wide-screen TV. Many volunteers donated their time, energy, and made items for the visitors to purchase. Photographs by Thomas Morgan

1 Missy Hughes and Larry McDaniel 2 Trinity 3 Sadie 4 Sadie and Joker 5 Joker 6 Robert Hensarling and Brayden Dundas 7 Presley 8 Sara Jones and Gay Austin 9 Presley and Cody Redditt 10 Jasmine Sargent and Janice Sargent 11 Trinity

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Dine Out Around Natchez

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Baby Shower Honoring Friends and family gathered at the home of Cheryl and Mike Rinehart on Sunday, August 18, 2013, for an afternoon baby shower honoring Mary Margaret and Stephen Edwardsâ&#x20AC;&#x2122; expected addition of a baby girl. Pink lemonade, champagne, special monogramed baby cookies and cake, along with a delectable menu, was enjoyed during this afternoon of embellishments.

11 9 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

10 Julie Johnson, Mary Margaret Edwards, and Amy Johnson Adeline and Heather Burget Lynn Janette and Kimberly Burkley Becky Gremillion, Summer Thompson, and Kate Carlton Dee and Christine Newman Heather Burget, Mary Margaret Edwards, and Alex Perry Torri and Caroline Gremillion with Page Blackwell Katherine Callon and Shay Gay Anne Maxwell, Rose Jones, Shelia Alwood, Lynn Ashmore, Margaret Fudickar, and Jeannie Milliken Kristen Pate, Adrienne Whittington, Mary Margaret Prescott, and Jessica Rachal Jeannie Milliken, Lynne Ashmore, Anne Maxwell, Margaret Fudickar, and Bridget Milliken Shelia Alwood, Paula Edwards, Jeanne Edwards, Caroline Hinson, and Mary Lees Wilson Mary Russell Perry, Jeannette Perry, Wendy Perry, Seward Perry, and Alyson Perry

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Mary Margaret Edwards 15

14. Caroline, Marcie, and Kate Carlton 15. Mary Tucker, Caroline, and Stella Devereaux 16. Mary Margaret Edwards and Caroline Devereaux 17. Phyllis Ater, Kristen Pate, and Aubrey Pate 18. Lindsay Brashier, Adele Dalmau, and Carly Crigler 19. Katie Golden, Mary Margaret Prescott, and Abby Laird 20. Frontâ&#x20AC;&#x201D;Cameron Willard, Torri Gremillion, Lauren Middleton, Christine Newman, Amy Johnson, Caroline Devereaux, and Adrienne Whittington; backâ&#x20AC;&#x201D;Elizabeth Tanner, Julie Johnson, Abby Laird, Mary Margaret Edwards, Jessica Rachel, Leslie Whittington, Kristen Pate, and Mary Margaret Prescott 21. Alisha Jones, Rose Jones, and Elizabeth Tanner 22. Kristin and Adalyn Kate Jordan 23. Nancy Anders, Emily Willard, Bridget Milliken, and Reece Durel 24. Jessica Ryan, Lee Carby, Stacey Heflin, Amy Johnson, Mary Margaret Edwards, and Casey Smith 25. Mary Tucker Devereaux and Christine Newman with Sylvia and Blakelee Johns 26. Sela and Shannon Alwood

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THE social SCENE MCCOMB, MS

Pike County Arts Council’s Noon Tunes

he Pike County Arts Council sponsored many local jazz and blues artists on Thursdays throughout October. These “Noon Tunes” were held at the downtown depot pavilion, which is next door to the Farmer’s Market. The October 3, 2013, act was The Jazz Combo of Pat Cornacchione, London Branch, Lloyd Cambre, and Don Gros. Homemade lunches were served by Broadway Deli. Photographs by Elise Parker

1 2 3 4 5

Steve Cox Pat Cornicchione and Don Gros Lloyd Cambre London Branch Cecelia and Sammy Clark with Petey and Marge Smith 6 Jack and Sue Nunnery 7 Pat Cornacchione and Sharon White 8 Don Gros and Dierdre Reynolds 9 Artis Brown and London Branch 10 Alison and William Pannell 11 Lloyd Cambre and Leroy Smith 12 Charlie Dodge and Amos Parker

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THE social SCENE MCCOMB, MS

Pike County Arts Council Soiree

he Pike County Arts Council celebrated its Golden Patrons with a soiree at the home of Dr. and Mrs. Larry Stewart of McComb, Mississippi. Wine, fruit, and cheese hourdevours were available for mingling guests. PCAC members were then entertained by a reading from “Blue Train from Memphis,” which was written by local artist Carroll Case. The premier performance was executed by Cindy Stewart and directed by Michael Gattuso. In gratitude, Case gave the Stewarts, who are avid art collectors and patrons of local artists, a signed print of his “Image from a Fast Moving Train.” Photographs by Elise Parker.

1 2 3 4 5 6 7

Denver Mullican and Deborah Price Lane and Bert Rosson Stephanie Moore and Daranne Boothe Robbi Cox and Carol Rawlings Angela Johnson and Nancy Hensarling Jason Van Larry Stewart, Michael Gattuso, Cindy Stewart, and Carroll Case 8 Jim and Betty O’Rourke with Larry and Patsy Carruth 9 Betsy Enochs, Robbin Daughdrill, and Kelly Parker 10 Kristin Ratliff and Barbara Willis with Debbie and Clem Stovall

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THE social SCENE

MCCOMB, MS

11 Lane Rosson with Larry and Sandra Vance 12 Sharon White and Larry Vance 13 Carroll Case 15 14 Landon Ratliff and J. G. Johnson

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THE social SCENE BROOKHAVEN, MS

Perkinâ&#x20AC;&#x2122;s Traditional Octoberfest

his tradition spanning over twenty-five years marking the advent of autumn was celebrated at the Perkinsâ&#x20AC;&#x2122; residence, Woodleigh, in Brookhaven, Mississippi, on October 3, 2013. The feast of brats and corned beef steamed with ale to pots of elk stew was the dining fare for the evening. Photographs by BIll Perkins

1 2 3 4 5 6 7 8

Carline Stribling and Betty Langston Cecil and Sue Carroll Trantham Chris Richardson and Linda Bruner Drew Shankles and Bethany Piper Jack Piper and Ralph Peeples Jackie Arnold and Barbara Davis David and Cindy Kennedy with Rusty Yates Larue and Sue Baker with Theresia and Don Perkins 9 Dorothy Leblance, Bill Perkins, and Mary Dee Corkern 10 Pam Womack, Shirley Piper, Kay Calcote, Martha Ann Peeples, and Shirley Estess

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THE social SCENE

BROOKHAVEN, MS

11 Jerri and Sherrill Wallace 12 Kathy, Denis, and Karen Behan 13 Pat Williams and Ann Boyd 14 Sherri Mathis and Sherrill Wallace 15 Will Womack, Reverend Gene Bennett, and David Calcote

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Traditions Old and New:

Natchezâ&#x20AC;&#x2122;s Thirty-Sixth Annual Antiques Forum Page 52 { November 2013 { Bluffs & Bayous

Above—Donna Callaway, Jeanette Feltus, Noelle Speed, and Sarah Carter-Smith gather around Stanton Hall’s dining room table in preparation for this year’s Forum. Above right—As seen at Shields Town House, the Forbes & Son Sterling Pitcher is another prime example of an antique during the Union occupation of Natchez, Mississippi.

One thing is a given in Natchez, Mississippi. Antiques are time honored traditions that never go out of style. Thankfully, the members of the Pilgrimage Garden Club come together to organize an annual Antiques Forum for guests from all over the South to come to Natchez, Mississippi, and learn more about history, antiques, and the people who crafted them. As explained by chairman of the Forum, Donna Callaway, “The Natchez Antiques Forum is returning for its thirty-sixth year on November seventh through the ninth. In recognition of the Civil War Sesquicentennial, the theme of this year’s special forum is ‘On the Home Front: Antiques Behind Union Lines.’ Since the Union Army occupied Natchez 150 years ago in July 1863, we found this a fitting theme for this year’s event.” Bluffs & Bayous { November 2013 { Page 53

Right—This Michael Preston tall case clock, circa 1760, can be seen while touring Airlee, which is one of the antebellum homes in downtown Natchez, Mississippi, taken over by Union soldiers during the Civil War. Photograph by Mark Coffey. Below—Joseph Emory Davis was the elder brother of Jefferson Davis, which is the focus of this year’s Antiques Forum.

With a final soiree at Stanton Hall, the guests of the Antiques Forum are sure to remember the many speakers and tours from the weekend of events.

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With such an interesting focus this year, the Forum will also look into the Confederacy’s only President, Jefferson Davis, and some of his involvement in the war, and take a closer look at some antiques and homes connected to him. Opening the weekend, Thursday’s scheduled event is a daylong tour starting in Woodville, Mississippi, to dive into the world of Jefferson Davis with a tour of several historic properties and concluding in Natchez, Mississippi. On Friday afternoon, guests of the Forum will tour several homes in downtown Natchez, Mississippi. The sites in Natchez that will be visited are Shields Town House, The Burn, The Towers, Riverview, and Airlie. Each of these properties was located within the occupied area of Natchez known as Fort McPherson and is home to many interesting antiques. Again, Callaway explained just how intricate the weekend of events will be for the guest of the Forum. She noted that, “This year’s forum will feature presentations by Ulysses Dietz, great- great- grandson of Ulysses S. Grant, and Bertram Hayes-Davis, great- great-grandson of Jefferson Davis. Dietz, the Senior Curator at the Newark Museum and a member of the family of the Dietz Lighting Company, will make a presentation, ‘Lighting the North and the South,’ which will discuss his family’s company and its role during the Civil War. Hayes-Davis is the executive director of Beauvoir, the Davis family’s post-Civil War home, and will deliver a lecture titled ‘Mrs. Dorsey’s Beauvoir: Home of Mr. and Mrs. Jefferson Davis.’” Each of these presentations will not only give guests a closer look into the lives of two influential men from the Civil Way but also allow these family members to pass down their families’ stories from long ago. Other speakers for the weekend include Dean Knight presenting “The White House of the Confederacy: Jefferson Davis’s Executive Mansion;” Estill Curtis Pennington’s “Lost and Lonesome: Relics of The Lost Cause;” Dr. Elizabeth Boggess and “The Clifton Story: An American Art Collection under Occupation;” Jefferson Mansell’s knowledge of “Now Occupied for the Public Use: Yankees in the Great Houses of Natchez 1863-1865;” and Daniel Brooks will tell many tales with “Memories from the Home Front.” Yet another tradition of the Antiques Forum that is sure to keep quests coming back year after year is the endless amount of tables and menus filled with delectable dishes and treats. Throughout the weekend, guests are able to sample menus from some of Natchez’s finest chefs and restaurants.

Some of the homes featured in the lineup include Dunleith, Twin Oaks, The Elms, The Carriage House, and wrapping up the weekend with a “Final Soiree” at Stanton Hall. When talking to Liza Plauché and Eugenie Cates, Pilgrimage Garden Club members who works closely with the planning of the final event of the weekend, they explained the connection between the actual focus of antiques and the affect history has on fine dining in the South. Plauché shared, “Being on the oldest forums in the South, the Natchez Antiques Forum has many participants who look forward to coming back year after year due to its reputation for entertaining in true Southern hospitality form. The Forum is able to continue to create interesting programs with the most knowledgeable of speakers and continue on in our traditions. The chairwomen of the cocktail parties and the food for the weekend create menus for the forum that participants look forward to trying.” The “Final Soiree” is the perfect opportunity for the guests for all over the South to socialize with the chairwomen of the event and the many speakers throughout the weekend of presentations. Every year, Stanton Hall’s dining room is transformed into the “Old South” by bedecking the table with several old southern specialties along with a few contemporary dishes.

Noelle Speed, Brenda Jones, and Melanie Downer enjoyed last year’s Final Soiree at Stanton Hall, which wrapped up the thirtyfifth Antiques Forum.

Plauché believes, “Many of the past forums have featured lectures involving culinary history of early Americana and Victorian America. All of the china, crystal, silver, art, and furniture featured are all areas of study in antiques that help to entertain in style.” Through the years, this event has featured early American punches, historical characters in period dress attending the party, and dinner being served at antique tables and settings. “In many ways, the strangest connection is between the attendees. They are able to see old friends and meet new ones over the weekend while being welcomed into a historic atmosphere. These antebellum homes set the tone for the Forum and help guests comfortably enjoy looking back into history as the Forum presentations unfold over the weekend,” Cates added. For more information visit www.natchezantiquesforum.org or contact Jan Scarborough at (601)445-7479 or email janscar@cableone.net. Bluffs & Bayous { November 2013 { Page 55

As seen spread across the dining table at Stanton Hall, guests enjoy several unique dishes at this elegant event. Thankfully, you, too, can enjoy these delicacies in your own home while entertaining guests this holiday season.

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Wine Soaked Grapes 1 bottle Sauvignon Blanc or Pinot Grigio 1 1/2 pounds seedless grapes 2 tablespoons lemon zest 1/4 cup sugar Dissolve sugar in wine, add zest, and then grapes. Soak overnight. Drain and keep the wine. You can enjoy it, too; and it tastes like a margarita. Grapes can be frosted with sugar to serve.

Couscous Carnival 1 1/2 cups couscous 1/4 teaspoon salt 3/4 cup chicken stock 3/4 cup apple juice 1 mango, diced small (Pineapple can be a substitute.) 1 green apple cored, diced small 1 small red bell pepper, diced small 1 small gold pepper, diced small 4 tablespoons chopped shallots 1/2 cup dried cranberries 1/2 cup chopped toasted macadamia nuts 1/4 cup chopped flat leaf parsley For dressing: 1/2 cup extra virgin olive oil 1/2 cup mango vinegar or champagne vinegar 1 tablespoon honey Salt and pepper to taste Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely. Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly.

Crawfish Cheesecake For crust: 1 cup parmesan 1 cup bread crumbs 1/2 stick butter melted Mix and form into spring form pan. For cheesecake: 1 1/2 cup chopped onion 1 cup chopped red or combo bell pepper 2 teaspoons garlic 2 teaspoons salt 1 teaspoon black pepper 1/8 teaspoon white pepper 1/4 teaspoon cayenne pepper

Dash Tabasco 2 tablespoons lemon 2 pounds cream cheese, room temperature 4 large eggs, softly beaten 1 1/2 cup grated smoked gouda cheese 1 pound crawfish chopped 1/2 cup parsley Preheat oven at 350 degrees. Sauté vegetables in olive oil, add garlic, salt, and peppers. Then add chopped crawfish and lemon. Remove from heat. Beat cream cheese until smooth, add eggs one at a time. Beat cream cheese again. Then fold in vegetables until mixed, add parsley. Pour in pan and bake for one hour. Serve with chived crème fraiche.

Smoked Salmon Mousse 1 pound smoked salmon, thinly sliced 1 pound cream cheese, room temperature 2 teaspoons minced shallot 2 teaspoons finely chopped fresh parsley leaves 1/4 cup unsalted butter, room temperature 1 teaspoon brandy 1 tablespoon fresh lemon juice 1/2 teaspoon salt and white pepper In food processor, combine shallots with salmon and parsley. Add cream cheese and butter making sure it is blended. Add brandy, lemon juice, salt, and pepper. Put in mold and refrigerate for at least 24 hours. Garnish with capers, diced red onion, lemon zest, and chopped hard-boiled egg.

Spinach and Artichoke Dip 5 9 ounce packages of fresh spinach 1 stick butter 2 1/2 cups chopped yellow onion 2 tablespoons fresh garlic 2 teaspoons salt 1 1/2 teaspoons pepper 1 teaspoon cayenne pepper 1/2 heaping cup all-purpose flour 1 cup spinach liquor 3 cups cream 2 tablespoons fresh lemon juice 1 pound brie, rind removed and cubed 2 cups gruyere, grated 1 6 1/2 ounce jar marinated artichokes, drained and chopped 1/2 pound back fried crisp, drained and chopped 1/2 cup fresh grated parmesan cheese Wash spinach thoroughly. Cook in 1/2 cup water for 5 minutes to wilt stirring well. Drain, saving the juice. Make sure to squeeze out all juice or dip will be runny. Sauté onions in butter until wilted. Add garlic and seasonings and stir quickly. Add flour and cook to light roux, about 6 or 8 minutes. Add cheeses and melt. Add lemon juice and spinach and stir thoroughly. Add artichokes, bacon, and parmesan. Stir. Makes 5 pounds. Freezes well.

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A culinary fare during the Santa Fe, New Mexico, trip

Nouveau Dining: Inside the World of Supper Clubs

f you love to cook, eat, and try different cuisines, a supper club may be the perfect activity for you. Supper clubs have become a popular way for individuals to combine their love of food and cooking with socializing among likeminded friends. While these clubs may vary according to the group’s interest, sometimes the gatherings are around football games, others elect to dine out and visit favorite restaurants, or some even travel to out of town restaurants to give something new a try. Other groups are known to travel together across the country in search of a special dining experience while vacationing in exotic locales. One club was created after a special wedding gift as trip together, and the club began to rotate having dinner at the different couples’ homes each month. An additional perk was to take a yearly trip. Alternating each year, one of the couples would select a special place to travel for a four or five day trip and create the travel, lodging, dining, and activity itinerary. This group belongs to Bluffs & Bayous Publisher, Cheryl Rinehart, along with her husband, Michael, and their friends, John and Eileen Ball and Kitty and David Bray. This group has traveled to Destin, Florida; Baton Rouge, Louisiana; New Orleans, Louisiana; Colorado Springs, Colorado; Santa Fe, New Mexico; and Key West, Florida, to try many regional cuisines while vacationing in these many corners of the United States. In between these travels, each has hosted a four or five course meal with wine pairings at home here in Natchez, Mississippi. After about a year or so of doing this, the group agreed to relax somewhat and move their home gatherings to every three months rather than every month and dine out together

Plated traditional Lebanese main course on Gail Pittman Christmas china during Eileen and John Ball’s Christmas Supper Club gathering

John and Eileen Ball, Kitty and David Bray with Cheryl and Mike Rinehart on the club’s first trip together to Destin, Florida, during Labor Day holiday. The club evolved during this wedding gift trip the Balls and Brays gave to the Rineharts.

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more often. There have been gatherings at the lake with football game viewing on the porch as the sun sets on Lake St. John in Spokane, Louisiana; oyster roasting and fresh shrimp and crab cakes in an outdoor patio dining experience; and Italian and French fare with formal china, crystal, and silver. The group enjoys being together, enjoys the company and stimulating conversation of the evening, and supports each other during other family activities.

Top left—Catching the best sunset at Mallory Square in Key West, Florida. Top right—Deep Sea-Fishing in Key West. The club dined on the day’s catch of Mahi Mahi later in the evening from a local personal chef in the area. Middle left—Christmas Dinner at The Ball’s home Middle right—The club traveled to New Orleans, Louisiana, to catch a Broadway Show and weekend in the Big Easy. Front — Cheryl Rinehart, Eileen Ball, and Kitty Bray; back — David Bray, John Ball. and Mike Rinehart Bottom left—Celebrating Kitty Bray’s birthday in Colorado Springs, Colorado Bottom right—Final brunch during the Colorado Springs, Colorado, trip at the Broadmoor Hotel.

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nother crew of supper clubbers from McComb, Mississippi, has been coming together to share interesting and enticing meals for nearly thirty-five years. Founded by Brenda Haskins, this group known as the “Suppa Club” was known as the “young” group in town amongst other groups that have now been supper clubbing for more than fifty years. This group consists of Brenda and Craig Haskins; Teresa and Ralph Price; Deranne and Jim Boothe; Mona and Bobby Lenoir; Lynn and Kent Kebert; Liz and Bobby McDaniel; Courtney and Andy Watson; Susan and Jim Hedges; Patsy and Lawrence Giles; Tina and Pat Brumfield; and Belinda and Steve Price. Tina and Pat Brumfield, who have been suppering with this crowd for the past thirty-one years, shared the ins and outs of their club. Tina explains, “We have usually twelve couples as members; but currently, we are ten couples and meet monthly at

Pat Brumfield, Susan Hedges, and Courtney Watson

Top—Bacon, Shrimp, and Butternut Squash with toasted pumpkin seeds for Suppa Club Above—The Dr. Andy Watson Family at Suppa Club: Brandt, Brittney, Blass, Andy, and Courtney Right—Suppa Club Cheese Course

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Brenda Haskins and Pat Brumfield

our homes. Generally, the hostess provides the set ups. Then, two members make appetizers; three couples are in charge of the meats; two members make the vegetables and salad; one member creates the dessert; and the last couple is a ‘floater,’ which the hostess may ask to do something special. It can be anything to baking bread to bringing another appetizer.” This past month, Brenda Haskins had her friend and floater for the night, Teresa Price, plant pansies near the front door. Haskins remembers, “Teresa said she would do anything to help me, and I told her I needed to work on my front entryway. Luckily, Teresa volunteered to plant pansies.” The theme for the night is always chosen by the hostess. She gets to decide if the event will be formal or casual and the type of meal that will be served. Many times, Mardi Gras or Father’s Day events are celebrated with “Suppa Club” members; and the group has hosted a Super Bowl Party since the “Suppa Club” began. Tina adds, “We have taken road trips and celebrated family events from our children’s graduations to their marriages. We have formed deep relationships through these life-changing events and dinners.” Pat Brumfield believes, “In a small town you have to make your own fun. We have done that with ‘Suppa Club.’” This group of clubbers always considers “Suppa Club” a guaranteed great evening.

Liz McDaniel, Patsy Giles, Bobby McDaniel, Tina Brumfield, Brenda Haskins, and Susan Hedges

Front—Lawrence Giles, Bobby McDaniel with Shadow; back—Zach Kazarian, Kent Kebert, John Hedges, Jim Hedges, Pat Brumfield, Kyle Kazarian, and Ed Szymanski

Zach Kazarian and Christina Brumfield are recent graduates of the Culinary Institute of America in Hyde Park, New York. They prepared a recent menu for the Brumfield’s “Suppa Club.” Susan Hedges, Bobby McDaniel, Teresa Price, and Jim Hedges

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et another group of supper clubbers have expanded the idea of hosting delicious cuisines for friends and family to try. A group made up of fifteen couples from all over Louisiana, this “homegating” supper club comes together for each LSU Fighting Tigers football game, whether at home in Death Valley or on the road, for tailgating favorites and gridiron fun. This group consists of Teresa and Rick Breedlove; Karey and Grant Browning; Carol and Tommy Davis; Chris and Mike Gatlin; Scharla and Jim Kaiser; Mary and Rudy Landry; Vickie and Dwight Landry; Gay and Charlie Lazare; Kathleen and Curt Miller; Virgene and Ronnie Mulligan; Sheila and Tim Porch; Chandan and Naresh Sharma; Robyn Smith and Du Noel; Vicki Sessions and Field Long; and Marci and Chester Welch. When talking with “home-gater,” Sheila Porch, she explained, “Not everyone can get to their favorite college football games, make the tailgating parties, and certainly not everyone is a fan of the huge crowds, so our group’s remedy is simple—home-gating!” Each week during the LSU season, a different couple hosts the game at their purple and gold

Guests enjoyed an LSU Tigers themed cake at the early October event.

Front—Dwight Landry, Du Noel, Rick Breedlove, Tommy Davis, Rudy Landry, Charlie Lazare, and Jim Kaiser; back—Tim Porch, Curt Miller, Naresh Sharma, Ronnie Mulligan, Grant Browning, Chester Welch, and Mike Gatlin

Charlie and Gay Lazare Vickie Landry and Vicki Sessions

Mary Landry, Julie Dostal, Chandan Sharma, Karey Browning, Sheila Porch, Vicki Sessions, and Vickie Landry

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Mary Landry and Chester Welch

Marcy Welch, Teresa Breedlove, Tim Porch, Charlie Lazare, and Carol Davis enjoy all of the tasty treats at the LSU vs. MSU home-gaiting event.

Gay Lazare, Robyn Smith, and Kathleen Miller fill their plates with delectable dishes.

Scharla Kaiser waits in line during halftime.

A house divided among Bulldog and Tiger fans gathered at the home of Scharla and Jim Kaiser in Baton Rouge, Louisiana, to watch the game.

decorated home. Everyone brings a wide variety of tailgating appetizers, desserts, and drinks. The main meal, which is provided by the host, is eaten during half-time. Usually, the group has a large television set up outside for the rambunctious folks. Others can enjoy the game inside while socializing and enjoying a cooler (or warmer toward the end of the season) setting. The group has its very own former Tiger Band member, who plays the fight song at every game to hype up the group. Some ladies of the group even join in with a few of the Golden Girls’ famous dances. Porch adds, “I’ve been to a lot of tailgates, and I admit there is nowhere in the world I would rather be than in the middle of a crowded Death Valley in Baton Rouge, Louisiana, on a Saturday night. However, the benefits of a home-gating experience are wonderful.” Some clubs plan a menu together; bring their responsible entrée, side, or dessert; and/or cook together. The options are endless when the bringing together so many differing flavors and dishes. There have been groups who have taken cooking lessons together, learned how to prepare certain foods, and then dine on the prepared feast. Some groups are large, and some are small; but whatever the choice of the group, each group enjoys being together and educating themselves in the culinary world of wine, food, and fun.

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Southern Sampler

Story by Alma M. Womack

Endless Bales of Thanks

hen this article goes to print, the mighty Block High School’s Class of ‘66 will have held its annual party here at my house on Black River. Folks come from all over, except for most of the local classmates, will venture out to celebrate another year of living. We love our annual events and look forward to seeing each other one more time where we can catch up on the lives of our friends and their families. It is a special time for us; and we cannot understand why other classes do not have annual parties, too. Woodrow’s dream of a round bale picker came true this fall. We were able to acquire a one-year-old picker from a friend, Ellis Erwin, to pick our last fields of cotton. The other two pickers were on their

last year, so something had to be done to replace them. The Ellis deal came along at the right time, and I do not know who is happier --Woodrow or Clarence Duncan, the man operating the picker. My brother, Kenneth McClure, bought a round bale picker last year, and Woodrow has just been beside himself to get one down here so he can ride every day. Anticipation of riding the new picker got him through one whole week of kindergarten; and when he finally got on, he was most reluctant to leave. I promise we did not make this investment just to make Woodrow happy, but his joy in the new picker is certainly gratifying. Seeing that new picker work made me realize just how much cotton harvesting has changed since I was a child in the 50’s.

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Back then, we had buses of people come to pick the cotton every fall. I can remember riding with Papa to go weigh the day’s pickings, which was then dumped into the back of a pickup truck with extra high railings and later driven to the gin. Then came the most marvelous of inventions—a one-row cotton picker, which was bolted to a tractor and followed by a complete machine that picked one row of cotton at a time. Later, a two-row picker came out; and we were all amazed at the amount of cotton that the machine could pick in a day’s time. The picked cotton was dumped into a trailer and stomped down by the feet of a person or people. Once the trailer was full, it was hauled to the cotton gin and placed in line for ginning. Empty trailers were always, always slow coming home, but we had a supply on hand so that the pickers would not have too much down time. The engineers at John Deere and International Harvester came out with a four-row picker that doubled a day’s output, and the trailers got longer and longer. A mechanical tamper was invented to mash down the cotton and was looked on with much thanksgiving. The trailers still had to be hauled to the gin where the wait for empty trailers never improved during the peak of the season. The module builders and module haulers were the next great revolution in harvesting. A person could average fifteen bales per module on one trip to town, which was a dramatic increase from the five bales hauled on a trailer. Cotton pickers expanded to six row pickers—increasing the picking yet again. Where it had been a picker and a trailer to fill, now there were pickers, boll buggies to haul the cotton to the module builders, and operators for the builders. Machinery increases meant labor increases along with expenses increases. Then, miracle of miracles, the engineers at the big companies invented the round bale pickers—virtually a one-man operation. The new pickers picked the cotton and compressed it into a four-bales bale within the picker, wrapped it in plastic, and ejected it to the ground. All the while, they were continuing to pick. One man was doing the work of three or four with no downtime. Where the builder operator would “stomp” the cotton to pack it down, they would often cause the boll buggy operator to wait to empty his load, which may cause the picker to sit still while waiting on a boll buggy to empty in to. Downtime.

Now, the new picker can just roll along picking cotton, compressing cotton, and ejecting bales while starting the process over without ever stopping. It is just marvelous. The module haulers can pick up four of these bales at a time and haul them to the gin where a modified track can roll them into the gin for ginning. It is just amazing to watch the entire operation now, and whom do we have to thank for this? I will tell you quickly. It is the imagination, ingenuity, and brains of exceptional Americans who can do anything they set their minds to no matter what some foolish politician in Washington D.C. says. For Thanksgiving, say a prayer of thanks for all the working people in America who keep this country the best in the history of mankind. Even with the troubles we have had the last five years, it is the people of this country that we must support and give thanks for. For my part, I would put all the politicians in a cotton field pulling a cotton sack and hoping to pick enough cotton to buy some groceries. A few days of hard labor in the hot sun would be good for those egos. Happy Thanksgiving to all of our Bluffs & Bayous readers from all of us cotton pickers on Black River. May you continue to be blessed.

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NOVEMBER up

& coming! PREMIER EVENTS

November 7- 9 Natchez Antiques Forum Natchez, MS For 36 years, Natchez, Mississippi, has highlighted the antique side of society by hosting an annual Antiques Forum. This year the focus is on the life of Jefferson Davis and the 150th Anniversary of the Union takeover on Natchez. There will be speakers who are descendants of both Jefferson Davis and General Ulysses S. Grant. The three day event is one of the most highly acclaimed and longest running forum, which is all sponsored by the Pilgrimage Garden Club. Attendees will be given the opportunity to associate with well-known experts of the Civil War, tour historic Natchez, and attend a farewell soiree at the famous Stanton Hall. Tickets are $275 per person. To register, please visit www.natchezantiquesforum.org. For more information visit www.natchezantiquesforum.org or contact Jan Scarborough at (601)445-7479 or email janscar@cableone.net.

November 8 - 9 Angles on the Bluff Natchez Cemetery Natchez, MS Each year, the Natchez City Cemetery stages an elaborate presentation featuring selected grave sites throughout the property. This production presents local citizens and family descendants portraying the individuals that are buried at certain gravesites. Guides direct groups from grave to grave where local actors, dressed in period costumes, tell stories about the lives and deaths of the dead. During this entertaining tour, several of the actors are accompanied with musical tributes. Tours start every fifteen minutes, and each group is limited to fifty people. Due to lack of parking at the cemetery, free shuttle transportation will be provided from the Natchez Visitor Center to the cemetery. The tours start at 5:00 p.m., and tickets are $25 per person. Mark your calendars, and make sure to attend this fun and educational event. For more information, please call the Natchez Visitors Center at (601)446-6345 or email info@visitnatchez.org.

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PREMIER EVENTS up

& coming! NOVEMBER

November 9 Possibilities Tour: Turning Deserted Spaces into Dynamic Places Natchez, MS On November 9, 2013, in the streets of the historic Downtown Natchez, a Possibilities Tour will be held. Sponsored by Alcorn State University, the Mississippi Development Authority, and the Mississippi Main Street Association, the tour will showcase twelve vacant buildings on Main and Franklin Streets. Having one of the most cultured and historic downtown districts, Natchez is the place to be when starting a new business or home. The event is free of charge and open to the public. For more information please contact Chris Hinton at chinton@natchezinc.com, Ruth Nichols rnichols@alcorn.edu, or visit www.natchezinc.com.

December 8 Christmas Tour of Natchez Homes Natchez, MS Mark your calendars, and take a day to tour some of the most beautiful houses of Natchez, Mississippi. The citizens will open their doors up to the community from 2:00 p.m. - 5:00 p.m. on Sunday, December 8, 2013. The beautiful houses include Holly Hedges, the home of Alan Kochek; The Carkeet House, the home of Susan and John Hudson; The Peter Insler House, the home to Stephanie and Robin Punches; The Karlson and Walker House, the home to Kerth Karlson and Al Walker; and The Bailey House, the home to Linda and Jack Rodriguez. The tickets to tour these homes are $15 per person or $25 per couple. All proceeds support the Natchez Armstrong Library. For more information please visit www.natchezlibraryfriends.org or call (601)445-8862.

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NOVEMBER up

& coming!

Through November 23 OOMA Exhibition: Visions: Art Outside the Box Ohr-O’Keefe Museum of Art Biloxi, MS 386 Beach Blvd. Tuesday - Saturday 10:00 a.m. - 5:00 p.m. (228)623-0994 Through November 23 OOMA Exhibition: Shearwater: The Christopher & Kristen Hogan Collection Ohr-O’Keefe Museum of Art Biloxi, MS 386 Beach Blvd. Tuesday - Saturday 10:00 a.m. - 5:00 p.m. (228)623-0994 Through March 22 Pubic Ice Skating Coast Coliseum Biloxi, MS 2350 Beach Blvd. $10 (228)594-3700 October 29 – November 3 Rosedown Funeral and Soul Stories Rosedown Plantation St. Francisville, LA 9:00 am – 5:00 pm (225)635-3332 rosedown@crt.la.gov www.crt.state.la.us November 1 - 29 3rd Annual Autumn on the Bayou Gautier, MS Highway 90 and Gautier- Vancleave Rd. Beverly Randall / (228)369-9404 November 1 Jazzland Dixie Center for the Arts Ruston Parish 7:00 p.m. $30 admission (318)255-1450

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up & coming! NOVEMBER

November 1, 8, 15, 22, & 29 Rosedown Garden Tour Rosedown Plantation St. Francisville, LA 10:00 a.m. (225)635-3332 / rosedown@crt.la.gov www.crt.state.la.us November 2 Louisiana Book Festival State Library Baton Rouge, LA 701 N. Fourth St. All day Charlotte Pringle (225)219-9503 lbfvolunteer@state.lib.la.us

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NOVEMBER up

& coming!

November 2 Racine Dâ&#x20AC;&#x2122;OR LSU Student Union Baton Rouge, LA Raphael Semmes Road 7:30 pm (225)578-6013 / tserio@lsu.edu www.uniontheater.lsu.edu November 2 - 3 35th Annual Peter Anderson Arts & Crafts Festival Downtown Ocean Springs Ocean Springs, MS Washington Street 9:00 a.m. - 5:00 p.m. free (228)875-4424 www.peterandersonfestival.com

November 2 - December 8 Louisiana Renaissance Festival Fair Grounds Baton Rouge, LA 46468 River Road (985)429-9992 / info@LARF.org www.LARF.org November 5 - 6 Chicago: The Musical Thalia Mara Hall Jackson, MS 255 E. Pascagoula St. Ticket prices vary 7:30 p.m. (601)960-1537 Page 72 { November 2013 { Bluffs & Bayous

up & coming! NOVEMBER November 6 Biscuits & Jam Open Mic Monsourâ&#x20AC;&#x2122;s Biscuit Company Vicksburg, MS 1100 Washington Street 8:00 p.m. (601)638-1571 November 6 - 9 Mistletoe Market Place Mississippi Trade Mart Jackson, MS 1200 Mississippi Street 11:00 a.m. - 9:00 p.m. $10 admission per day (800)380-2870 November 7 Festival of the Trees Beauvoir Biloxi, MS 2244 Beach Blvd. 6:00 p.m. $50 per person (228)138-4400

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NOVEMBER up

& coming!

November 7 - 9 Natchez Antiques Forum Natchez, MS $275 per person Jan Scarborough / (601)445-7479 / janscar@cableone.net November 7 - 10 JORT Dashing through the Snow Arts and Humanities Complex Hattiesburg, MS 120 George Street (601)583-7778 / www.JORTonline.org November 8 Camp Out on the Coast Pascagoula Beach Pascagoula, MS Pascagoula Beach Blvd. 4:00 p.m. $5 Kristi Dakot / (228)938-2556 November 7, 8 - 9 Angels on the Bluff Natchez City Cemetery Natchez, MS 640 South Canal Street 5:00 p.m. $25 admission (601)445-5051 www.natchezcemetery.com November 8 - 10 Magnolia State Gem and Mineral Show Jackson County Civic Center Pascagoula, MS 2902 Shortcut Rd. 10:00 a.m. - 6:00 p.m. $3 (228)229-8781 November 8 - 17 The Gin Game Bay St. Louis Little Theatre Bay St. Louis 398 Blaize Ave. Friday and Saturday / 8:00 p.m. Cheryl Grace / (228)864-2882

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up & coming! NOVEMBER November 9 Annual Broadway Bash Chili Cook-off Bluff Park Natchez, MS 101 South Broadway Street 11:00 a.m. - 2:00 p.m. $5 admission (601)446-6345 November 9 Harvest Ball Vicksburg Auditorium Vicksburg, MS 901 Magnolia Street Tracey Wilson / (601)2218-7465 / mtcarmelministries@bellsouth.net November 9 5K Color Dash Ruston High School Ruston, LA 900 Bearcat Dr. 7:00 p.m. $25 admission (318)513-1212 / www.thehealthhut.org November 9 Second Saturday Arts Natchez Natchez, MS 425 Main Street 6:00 p.m. - 8:00 p.m. November 9 Natchez Garden Clubâ&#x20AC;&#x2122;s Yard Sale Magnolia Hall Natchez, MS 215 South Pearl Street 9:00 a.m. - 5:00 p.m. Space rental $25 Elizabeth Swalm / (601)446-5833 / (601)304-0046 November 9 Hang in the Spotlight Reading Southern Heritage Air Foundation Tallulah, MS 179 VTR Airport Road 6:00 p.m. Greg Dawson patty@southernheritageair.org

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NOVEMBER up

& coming!

November 9 Shadows in the Park Vicksburg National Military Park Vicksburg, MS 3201 Clay Street 6:00 p.m. (601)636-0583 / www.nps.gov/vick November 9 13th Annual Jackson County Veterans Parade Jackson County War Memorial Moss Point, MS Downtown Moss Point (228)762-3391 November 9 - 10 30th Annual Ron Meyers Christmas City Gift Show Mississippi Coliseum Biloxi, MS 2350 Beach Blvd. 9:00 a.m. - 7:30 p.m. $8 (228)821-3020

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up & coming! NOVEMBER November 10 Modern Music Festival Baton Rouge, LA 2:00 p.m. $39 General Admission $49 Reserved Seating www.modernsouthmusicfest.com November 10 Cinderella Opera Manship Theater Baton Rouge, LA 100 Lafayette Street 3:00 p.m. $15 (225)344-0334 / www.manshiptheater.org November 11 Veterans Day Parade & Freedom Walk Historic Washington Street Vicksburg, MS Washington Street 10:00 a.m. - 4:30 p.m. Willie Glasper / (601)415-7540

November 11 Veterans Day Liberty Luncheon Vicksburg Convention Center Vicksburg, MS 1600 Mulberry Street 12:00 p.m. (601)630-2929 www.vicksburgevents.com November 14 - 17 The Underpants Natchez Little Theatre Natchez, MS 319 Linton Ave 7:30 p.m. $15 www.natchezlittletheatre.com November 14 - 17 Willy Wonka The Musical Saenger Theater Hattiesburg, MS Sunday 2:30 p.m. All other days 7:30 p.m. $13 - $15 admission (601)584-4896

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NOVEMBER up

& coming!

November 15 Southern Cultural Heritage Center Annual Luncheon Southern Cultural Heritage Center Vicksburg, MS 1302 Adams Street $12 (601)631-2997 / www.southernculture.org November 15 Highland Nights Baton Rouge Highland Rd. and Staring Lane 10:00 a.m. - 10:00 p.m. www.midcitymerchants.org November 16 Vicksburg High School Carnival & Concert Southern Cultural Heritage Center Vicksburg, MS 1302 Adams Street 7:00 p.m. (601)631-2997 info@southernculture.org

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up & coming! NOVEMBER November 21 - 24 The Nutcracker Margaret Martin Performing Arts Center Natchez, MS 64 Homochitto Street 7:00 p.m. / Sunday 2:00 p.m. $15 admission www.natchezballet.org

November 16 Merry Market Holiday Bazar Natchez Convention Center Natchez, MS 211 Main Street 9:00 a.m. - 5:00 p.m. www.natchezevents.org November 21 Meet the Artists Party Lemanedi Gallery Brookhaven, MS 5:00 p.m. - 8:00 p.m. November 21 - 23 Warren Central High School Madrigal Feast Southern Cultural Heritage Center Vicksburg, MS 1302 Adams St. 7:00 p.m. (601)637-2997 info@southernculture.org www.southernculture.org November 21 - 24 16th Annual Holiday Arts Tour Downtown Ruston Ruston, LA Thursday- Sunday 4p.m. - 8:00 p.m. (318)255-1450 / www.nclarts.org

November 22 - 24 Miss Magnolia Pageant Vicksburg Auditorium Vicksburg, MS 901 Magnolia Street 6:00 p.m. $15 Chris Shannon / (601)892-3982 www.missmagnoliastate.com November 23 Thanksgiving Enrichment at the Zoo Hattiesburg Zoo Hattiesburg, MS 107 S. 17th Ave. (601)545-4576 / zoo@hattiesburg.org www.hattiesburgzoo.org

November 23 Wine 101 Arts Natchez Natchez, MS 425 Main Street 7:00 p.m. $50 per person / $90 per couple Robin Person / (662)515-0490 rsperson@bellsouth.net November 23 - 24 61st Annual MS Gulf Coast Camellia Show Lyman Orange Grove Community Center Gulfport, MS 13472 Highway 49 1:00 p.m. - 6:00 p.m. Steve Manis / (228)249-4115 www.gulfcoast.org Bluffs & Bayous { November 2013 { Page 79

NOVEMBER up

& coming!

November 25 Memphis LSU Student Union Baton Rouge, LA Raphael Semmes Road 7:30 pm (225)578-6013 / tserio@lsu.edu www.uniontheater.lsu.edu November 29 - December 30 Zoo Lights Baton Rouge Zoo Baton Rouge, LA 3601 Thomas Rd. 8:00 a.m.- 11:00 p.m. Kaki Heilingehthal KHeiligenthal@brzoo.org (225)775-3877 / www.brzoo.org November 29 5th Annual Turkey Gumbo Cook-off Downtown Natchez Natchez, MS South Commerce and Main 4:00 p.m. $10 admission Regina Charboneau / (601)445-0338 reginacharboneau@yahoo.com November 30 â&#x20AC;&#x201C; January 4 The Jeweled Christmas at The Towers Natchez, MS 601-446-6890 or NPT 601-446-6631 thetowersofnatchez.com November 30 Zachary Gleaux Run Zachary, LA LA 64 and Hwy 964 Registration 4:30 p.m. / Run 6:00 p.m. www.imathelte/events/zachary.com December 3 Book Signing Rolling River Roasters Natchez, MS 408 Main St. 11:30 a.m. - 1:30 p.m. $16 (601)445-5752 / info@c2books.com

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up & coming! NOVEMBER December 5 Victorian Luncheon and Soup and Casserole Sale Magnolia Hall Natchez, MS 215 South Pearl Street 11:30 a.m. until 1:00 p.m. $12 per person (601)443-9065 www.natchezgardenclub.org December 7 Christmas Village Arts and Handmade Crafts Exhibit National Guard Armory McComb, MS 9:00 a.m. - 3:00 p.m. Reserve booth space by November 15 Betty Chighizola / (601)222-0087

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

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THE social SCENE MCCOMB, MS

The Second Annual Breast Cancer Gala

he Second Annual Breast Cancer Awareness Gala was held Thursday, October 10, 2013, at the Pike County Safe Room in McComb, Mississippi. The gala was sponsored by Family Pharmacy of McComb and Courtyard Rehabilitation and Healthcare. Family Pharmacy’s Breast Cancer Support Group, Super Survivors, held the “Bra’s for a Cause” silent auction. Fifty-three bras or brathemed items were decorated and donated by artists, children, Super Survivor members, and others. All the money raised will be donated to the American Cancer Society. Guests were entertained by DJ Lean, Mary B, and Sierra Case. Local survivors, Lynn Wells and Shelia Pickens, each spoke about their battles with breast cancer. Attendees enjoyed a dinner of salad, lasagna, and assorted desserts.

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Jamie Lockard Sharon White and Betsy Enochs Heather and Cory Rawls Lori Ryall and Blaine Roberts Mary Case, Drew Wallace, and Natalie Case Lindsey Alexander, Lynn Wells, Donna George, Nita Pounds, and Alyson Oliver

THE social SCENE

MCCOMB, MS

7 Nita Pounds and Tommy Morgan 8 Shelia and Curtis Pickens 9 Sierra Case, Mary B. Case, and Emily Case 10 Pastor Hilton and Twilla Harrell 11 Antoune Magee and Kathi Magee

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THE social SCENE NATCHEZ, MS

Natchez Garden Clubâ&#x20AC;&#x2122;s Annual Fall Bash

embers of the Natchez Garden Club held their annual Fall Bash where silent auction items were bid on and music provided by Speakeasy, food, and drinks were enjoyed in the newly established Rolling River Roasters on Main Street in downtown Natchez, Mississippi, on September 19, 2013. The event is one of the benefits the club hosts during the year to raise money for improvements made to Magnolia Hall.

1 2 3 4 5

Tim and Donna Sessions Eileen Ball and Carol Frank Tommy McDonald and Doug Jordan Jim and Mary Lessley Jean and Bryant Reed with Margaret and Travis Fulton

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THE social SCENE

NATCHEZ, MS

7 Ashley Smith, Kristin Jordan, Katie Smith, Julie Johnson, and Amber Rayborn 8 Suzanne, Aimee, and Jennie Guido 9 Anna Devening, Carol Jones, and Jennifer Smith 10 Aimee Guido, Sue Steadman, and Lynette Tanner 11 David Bray with Lou Ann and Chandler Jordan

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On the River k On the River k On the River k On the River

Natchez k vidalia k Ferriday k Natchez k vidalia k Ferriday k Page 86 { {November November2013 2013{ {Bluffs Bluffs&&Bayous Bayous

On the River k On the River k On the River k On the River

Natchez k vidalia k Ferriday k Natchez k vidalia k Ferriday k Bluffs && Bayous Page 87 87 Bluffs Bayous{{November November2013 2013{ { Page

BROOKHAVEN, MS

Fine Arts Council’s Fifth Annual Art Competition

his year’s art competition was held at the Lincoln County Library in Brookhaven, Mississippi, and was sponsored by the Fine Arts Committee of the Brookhaven Trust. Nearly twenty local merchants also sponsored the event and provided their own awards for the pieces they liked best. Pictured are a few of the first place winners. Rosemary Leggett won in oils with “3 Tangerines;” Tracey Farrell won in acrylics with “Le Mer Bleu;” and Gwin Robertson, of Ridgeland, Mississippi, won five separate awards, including Best of Show. Her “Trail Rides” painting won four of the Merchant Circle awards. Pictured—Gwin Robertson, Tracey Farrell, and Rosemary Leggett

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THE social SCENE NATCHEZ, MS

MUW Alumni Association Gathering

embers of Mississippi University for Womenâ&#x20AC;&#x2122;s Natchez-Adams County Alumni Association met Thursday, October 3, 2013, at Routhland, the home of Catherine and Everett Ratcliffe, to welcome President Jim Borsig and receive updates on the activities in place at the school.

1 Norma Walker, Dr. Jim Borsig, and Eddie Walker 2 Virginia Salmon and Kit Parker 3 Carolyn Mullins and Ann Mullins 4 Eddie Walker, Norma Walker, and Kit Parker 5 Denise Geter, Dianne Burns, Linda Bailey, and Catherine Ratcliffe 6 Carolyn Vance Smith, Jane Stewart, and Kitty Bray 7 Camille Tedder, Billie Ann Foster, Joan McLemore, and Joann Hicks 8 Kitty Bray and Dr. Jim Borsig 9 Dr. Jim Borsig and Nancy Kimbrell 10 Carolyn Mullins, Shelia Alwood, Angela Ferraez, and Andrea Stephens

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