Bluffs & Bayous December 2013 by Bluffs & Bayous Magazine

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FROM THE EDITOR

hristmas really is the most wonderful time of the year! With all of the decorations going up, the cookies and pies baking (and being devoured), and Santa on his way, how could you not be in the Christmas spirit? Personally, I have several holiday traditions that cannot be “monkeyed” with in the slightest. One of my favorite (and tastiest) traditions is my family’s marathon of making one of the best spaghetti and meatball recipes to cross the Atlantic. Another would have to be the annual trip up and down Antique Row (Natchez’s historic

For tips and tricks for storing your beloved Christmas décor, see our feature on “Undecking the Halls” on pages 64 - 66.

Franklin Street) on Christmas Eve, which my mom, sister, and I always enjoy. Who can pass up a little antiquing during the holiday hustle and bustle? Finally, another tradition that I, thankfully, uphold is the flocking of my Christmas tree every year. Of course, I have a few helpers that learned this tradition from the best, my late grandmother Doris Guido; however, there is nothing quite like making your own snow bedecked tree to make you feel all “kiddish” inside. Everyone at Bluffs & Bayous wishes each of you a happy and healthy holiday

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season amongst family and friends! Here’s to gorgeous lights hanging from every gable, porch, and banister; full tummies that keep coming back for another round of “seconds;” and another Christmas during your life along and beyond the Mississippi.

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PUBLISHER Cheryl Foggo Rinehart MANAGING EDITOR CONSULTING EDITOR Jennie Guido 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 CONTRIBUTORS Dr. Gary R. Bachman Johnny Bowlin Caroline Devereaux Robert Ferguson Lucien C. “Sam” Gwin Becky Junkin Ross McGehee Alma Womack

Dr. Gary R. Bachman

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

Johnny Bowlin

Caroline Devereaux

Robert Ferguson

Lucien C. “Sam” Gwin

Becky Junkin

Ross McGehee

Alma Womack

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 bluf fsmag@gmail.com | bbupandcoming@gmail.com media.bluf fsandbayous@gmail.com www.bluf fsbayous.com

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December 2013

FEATURES

Christmas Gift Ideas ............. 50-53 Sugar and Spices Galore — Oh My! .................... 54-63 “Undecking” the Halls .......... 64-66 Your Keys to the Holidays in Vicksburg.................67

ON THE COVER These delectable sugar cookies are the homemade creations of Sarah Davidson Walker. Turn to page 54 to find a new Christmas cookie recipe to share with your friends and family this holiday season.

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December 2013

FAVO R I T E S All Outdoors Squeal Team Six ..................................................................................................10-11

Events December Up & Coming! Premier Events ..........................................................74-76 December Up & Coming! ................................................................................... 76-92

G’s Fare The Gifts that Keep on Giving ............................................................................14-18

Healthy Living Run, Run, Run as Fast as You Can: The Adventures in Gingerbread .............. 42-46

In the Garden Facts for Successful Orchid Growing ................................................................. 22-24 Rosemary in Decor ............................................................................................. 28-29

Legal Notes To Conceal or Not To Conceal ........................................................................... 34-35

The Gifts that Keep on Giving pages 14 - 18

Southern Sampler Tales of Christmas Past ...................................................................................... 94-95

’Tis the Season Lessons from the Nursing Home ............................................................................ 72

The Social Scene Sheriff Chuck Mayfield’s Surprise 60th Birthday Party ........................................ 12 BARL Celebrity Dinner ............................................................................................13 Get On Up Cast and Crew Kick Off Party ...........................................................20-21 Magnolia Chapter of Colonial Dames ..................................................................... 25 Krewe of Phoenix Announcement Party ............................................................40-41 Bark in the Park ................................................................................................. 48-49 Talking with Heroes Blog Talk Network ................................................................. 70 Forever Friends 65th Annual Christmas Party....................................................... 71 Baby Shower for the Tamor Family ........................................................................ 73 Southwest Mississippi Community College’s Homecoming Festivities .................. 93 St. Francisville Garden Symposium ................................................................... 96-98

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The Wedding Scene Couples Shower for Ward and Byrne................................................................. 30-33

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ALL OUTDOORS

story by Ross McGehee

Squeal Team Six I

would not call it “hunting”—not in the purest sense. I would not call it “shooting;” although, there is plenty of that going on. With all the hi-tech gear that is involved, the learning curve for a first timer is only magnified by the fact that it is all done in almost absolute darkness. But if the presence or even possibility of wild hogs on your property makes you want to “go postal,” there is something out there that will come as close to eradicating them as anything I’ve ever seen. And man, it is FUN! Right now would be a good time to mention that if you are a “bunny hugger” or a little bit squeamish you should turn the page. We’re going to look this thing straight in the eye with a set of cross hairs. Feral hogs, wild hogs, Russian Boars; whatever names you want to hang on them, they are more than a nuisance. They are also dangerous and destructive. Anyone with the slightest bit of knowledge about them has some idea about all of that, so there is no point in belaboring it. Simply, if you have them, you want them gone; and you have to remove 75% of them annually just to stay even. Think eradicate! You know, when you think about it, for decades we had boll weevils that kept us from growing cotton profitably. A boll weevil is a little old bitty thing. Smaller than a house fly. But you know what? Enough

folks got mad, and the boll weevil was eradicated. Gone! Now a pig is much easier to find than a boll weevil; and if they are so bad, why can’t we get rid of them, too? There are lots of reasons. One of the biggest is because there is a cadre of folks who do what they call hog-hunting; and without hogs, they could not hunt. Why not hunt hogs in an enclosed space? That is how we got hogs in the first place. They got out! How do you hog-hunt? The popular way is to gang up all your buddies and proceed to the woods with trained dogs. The dogs trail and catch the hogs, and the hunters’ thrill is to dive into the fray and grab the hog by the back legs. Once hoisted by the legs and flipped over, the hog is helpless regardless of size. The main problem with that is the hog is caught but not necessarily dead. Too many are moved to other places where they are not wanted by adjoining landowners and released. The other problem is that even though a few hogs may be caught on a good hunt, lots more were dispersed in the process. So, it is pretty inefficient as a population control tool. Hogs can also be trapped in pens of various sizes and design. Some will enter a trap and some will not. It takes twice a day visits to a trap to check for pigs and re-bait. It can take as long as a month to finally get

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the hogs using the trap enough that you can “set the trigger” and catch most of the “sounder” as it is called. Who has that kind of time and patience? So, to get rid of hogs, “hunting” them and trapping them is glorified play. The best, most effective, and immediate remedy is to kill them. That’s right. Quit fooling around, and get it over with. It’s like my lawyer-cousin told me once, “If you are ever forced to eat liver, don’t nibble it!” So, how do you kill large numbers of hogs in a hurry? I’ll relate what we did after watching other landowners’ success. There is a couple of old boys over at Monterey, Louisiana, that, like us, farm next to a National Wildlife Refuge. ”Refuge” is the operative term. Read pig nursery and distribution center into that. The pigs flood from the safety of the protection of the federal government by night and wreak havoc on their private land and crops. These Monterey farmers got mad and decided to do something about it; and after some trial and error, they came up with a system that is executed with focus and precision. When they showed up on our place the first night, we knew we had lots of pigs. We would plant soybeans or corn all day; and at night, the pigs would line up shoulder-to-shoulder and each root up a row of seed. That’s a bunch. Our Special Forces

swine patrol pulled out an $18,000 thermal imaging scope and took a look around the field. This thing “sees” anything that generates heat. It will appear as a white image, but there is no mistaking what it is even a half-mile away! The night may be pitch black, but they will say, “There’s a doe and two fawns lying down on the right, and you have a sow and six pigs way out there on the left.” If Miss Piggy sneaks behind some weeds to hide, she can still be seen because of her body heat. We all loaded up on the back of an electric all-terrain vehicle, sitting on a bench seat, facing forward, using the roof of the vehicle as a bench rest. The driver had night-vision goggles to navigate the field. No lights were used at any time. Total darkness and total silence from all the participants made the whole experience somewhat surreal. There had been a quick lesson in the dark about how to use the assault rifle— turn on the night-vision scope, then turn on the illuminator, switch off the safety, and fire on the count of three. Shoot till you run out of bullets or all the hogs are down. Don’t worry; they had plenty of bullets. We rode up on the first set of pigs, and I mean on them! The whole time I had been saying, “I can get them from here.” They’d whispered, “Let’s get closer.” We slipped up so close with the electric rig that we were almost aiming down! Their strategy was to assign everyone a target-pig, shoot once on cue, and four or five pigs were eliminated with what sounded like one shot. They took the thermal imaging scope and watched the pigs regroup; then they slipped up on them again. Nineteen pigs later, we called it a night after we called someone to take all the pigs for consumption. Two nights later, they killed eight pigs. Three nights after that, we killed five; and in the last three months, we haven’t had any hog damage to speak of. After giving away that much meat, I’m thinking of running for public office instead of for the county line. I know more pigs will arrive in force at some point but so will our new best friends! With more than $50,000 worth of weaponry, they will decimate the population once again. They call themselves “G and G Hog Control,” but I have a better name for them. With all their tactical gear and stealth, “Squeal Team Six” is a far more appropriate. Columnist Ross McGehee, a lifelong resident of Natchez, Mississippi, owns a diversified and far-flung farm operation.

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THE social SCENE NATCHEZ, MS

Sheriff Chuck Mayfield’s Surprise 60th Birthday Party

n September 21, 2013, friends and family of Adams County’s Sheriff, Chuck Mayfield, gathered together to surprise and celebrate his sixtieth birthday. The party was held in the Barrel Room at Bowie’s Tavern in downtown Natchez, Mississippi, and guests enjoyed food and fun while listening to “Full Moon.”

1 Back—Rosalyn Baker, Lisa Powell, Stan Powell, Chuck Mayfield, and Sharon Haney; front—Martie Powell, Kaitlyn Mayfield, Jan Stairhime, and Gayle Whibben 2 Pam and Buddy Frank 3 Aimee Finn and Michelle McAllister 4 Debbie Gee and Walter Mackel 5 Debbie Gee and Courtney Taylor 6 Lisa Powell, Sharon Haney, Martie Powell, Chuck Mayfield, Stan Powell, Rosalyn Baker, Jan Stairhime, and Gayle Whibben 7 Danny Rollins, Wayne Rabb, Charles Harrigill, Randy Freeman, and Garry Conn 8 Chuck and Kaitlyn Mayfield 9 Mr. and Mrs. Randy Blanton 10 Linda and John Manley

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THE social SCENE BROOKHAVEN, MS

BARL Celebrity Dinner

he Brookhaven Animal Rescue Leagueâ&#x20AC;&#x2122;s tenth annual Celebrity Dinner and Auction was a smashing success. The event featured costumed waiters with themed tables, a delicious dinner, and a silent and live auction with over 200 items. BARL is a nonprofit, limited admission, volunteer-based animal welfare group, which serves Copiah, Franklin, and Lincoln counties.

1 Robin Laird, Sherri Mathis, and Kevin Laird 2 Rosemary Bishop, Marlene Cupit, and Tillmon Bishop 3 Coney Lea 4 Lindsey Robinson 5 Ryan Case 6 Joe Cox and Kay Kay Travis

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G’S FARE

story by Becky Junkin

The Gifts that Keep on Giving

want to wish a very Merry Christmas and Happy Holidays to all of my readers. This month’s recipes will center on gifts from the kitchen that can be given as holiday treats. It is a collection of some of my old favorites and a few friends’ favorites, too. I hope you enjoy them as much as we do. This recipe came from my friend Elizabeth Lehmann Be sure to note on the card that they only have a shelf life of one month and need to be refrigerated. Put these in a cute jar add burlap or Christmas fabric to the top and tie with raffia or ribbon; and with the red, white, and green ingredients, you have a festive gift ready for friends.

CHRISTMAS PICKLES 1 gallon whole dill pickles with juice, not kosher 11 1/4 cups sugar 1 cup white vinegar 1 tablespoon mustard seeds 1 tablespoon whole cloves 3 - 4 jalapeno peppers, chopped 4 - 5 cloves garlic, minced 5 - 6 whole cinnamon sticks 1 pound maraschino cherries, drained 3 15 ounce jars pearl cocktail onions, drained 1 teaspoon olive oil

Below is a recipe from my friend Kay Browning. It is a recipe that was handed down from her mother. My grandmother use to make this every year along with fruit cakes to give to her family and friends, and Kay was generous enough to share her mother’s recipe with me. This is one of my all time favorites.

PECAN DATE LOAF CANDY 3 cups sugar 1 1/2 cups evaporated milk 2 cups pecans, chopped 1 package dates finely, chopped (Make sure they are pitted.) 2 teaspoons butter 1 teaspoon vanilla In a large saucepan, combine sugar and milk and cook on a low flame until mixture forms a soft ball in water. (I always use a candy thermometer.) Add the dates that have been finely chopped and continue cooking, stirring constantly, until dates dissolve. Remove from fire; add butter, vanilla, and nuts. Let cool for 10 minutes, and beat until cool enough to mold. Pour mixture onto a damp dish cloth (not terry cloth) and roll into a log and store. (My grandmother used wax paper.)

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Drain the pickles, reserving the juice. Cut pickles in half slices and set aside. In a large pan, combine the sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks, and reserved pickle juice. Cook over medium heat for ten minutes until the sugar is dissolved, stirring occasionally. Bring to a boil. Reduce heat, simmer, uncovered for 10 minutes. Remove from the heat, cool slightly. Discard the cinnamon sticks. In a large bowl, combine the cherries, onions, and pickle slices. Pour the liquid over the mixture, stir in the olive oil. Cover bowl and refrigerate for 48 hours stirring occasionally. Divide among jars, anywhere from six to eight half pint jars depending how you pack them. (Of course, you can always use larger jars if you wish.) Cover and store in the refrigerator for up to a month.

When I taught kindergarten for all those years, we usually made reindeer food and would send it to Santa. I have used the crystal glitter, red glitter, green, or whatever we had in the closet. This is cute in the Christmas zip lock baggies with the poem attached to the front.

REINDEER FOOD

(This is NOT edible.) 1 cup oatmeal 6 (or more) tablespoons of glitter (You could also use colored sugar. We just had glitter at school.) Mix oatmeal together with glitter. Pour into bags and attach the poem below. Sprinkle this reindeer food outside tonight The moonlight will make it sparkle right. As the reindeer fly and roam This will guide them to your home.

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The following recipe I have used numerous times. It came from my daughter-in-law’s sister. It is delicious and is perfect gift for the holidays

ZIPPY CRANBERRY CHEESE BALL 1 8 ounce package cream cheese 2 cups shredded sharp cheddar cheese 2 tablespoons milk 1/4 teaspoon mustard powder 1/4 teaspoon cayenne pepper 2 tablespoons chopped dried cranberries Dried cranberries to roll cheese ball in In a medium bowl, mix together the cream cheese, cheddar cheese, and milk until well blended. Season with the mustard powder and cayenne pepper, then mix in the dried chopped cranberries. Form into a ball and roll in cranberries. Use immediately or refrigerate for up to 3 days. Serve with crackers or slices of baguette

This is another recipe of Elizabeth’s. She made it for us, and my family loved it. This is wonderful as a gourmet gift or to serve as hors d’oeuvres for a Christmas get together.

The Bottled Hell can be made with only one type pepper, if desired; but the sauce will not be as hot.

LIVER AND MUSHROOM PATE

BOTTLED HELL

1 pound chicken livers 1 pound sliced mushrooms 2 sticks butter 1/4 cup chopped green onion (or 3 tablespoons grated onion) 1/4 cup Cognac or Brandy 1 large bay leaf 1 teaspoon salt

5 cups of assorted peppers (such as Tabasco, jalapeno, red chile, cayenne, scotch bonnet, etc) 1 32 ounce bottle ketchup 1 1/2 cups white vinegar

1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/8 teaspoon ground thyme 1 teaspoon dry mustard 8 slices bacon, fried crisp and crumbled 2 hard boiled eggs

Wash, dry, and chop livers. Sauté onions and bay leaf in same pan for 5 minutes and add livers. Sauté 5 minutes until pink. Remove bay leaf, and put all ingredients into the blender. Puree until smooth. Adjust to taste. If mix is too thick, add 1 to 2 tablespoons of melted butter. Pack into a mold, and chill until firm. Remove from mold just before serving, or give mold and pate as a gift. Serve with crackers. Freezes well.

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In a food processor, finely chop the peppers; but be careful not to over process. Combine chopped peppers with ketchup and vinegar in a large saucepan. Bring to a boil. Reduce heat to medium low and simmer, stirring constantly, for 20 minutes. Pour into 1/2 pint jars and seal. Makes 4 pints.

Every Christmas we would give to family and friends a loaf of “Jerry’s Bread.” It is a combination of recipes and a little creativity. One year we actually made all homemade French bread; but it took a little longer than we thought, so that was a one year tradition. This bread can be a meal in itself, or you can serve with steak and baked potato. As is often typical with male cooks in my family, there are no set proportions; and as French bread is different, use enough of the ingredients to cover.

JERRY’S BREAD I loaf French bread 1 small box Velveeta cheese, sliced 1 purple onion, thinly sliced 1/2 pound bacon, fried crisply and crumbled 1 stick butter, melted Chopped fresh parsley Fresh grated parmesan cheese Cut the French bread in half but not all the way through. Open it up on a large piece of aluminum foil. Pour 3/4 of the butter over the inside of the bread, top, and bottom. Layer onion on top of the butter, and top with the sliced Velveeta. Sprinkle the cheese with the bacon, and then sprinkle this with the parmesan cheese. Put the top back on the bread and pour the rest of the melted butter on top; then sprinkle with the rest of the parmesan cheese and parsley. Wrap completely in the aluminum foil. You can refrigerate if you are giving as a gift, or cook at 350 degrees for 30 to 35 minutes or until cheese has melted and onions are cooked. Slice and enjoy!

The following is a recipe from Christmas with Paula Dean. You can put it in small jars such as baby food jars or small canning jars. This is delicious on home made bread or slathered over grilled steak or chicken.

HERB BUTTER 1 stick butter, softened 1 clove garlic, minced 1 teaspoon dried parsley flakes 1/2 teaspoon dried basil 1/2 teaspoon dried thyme Combine all of the ingredients in a small bowl. Pack into a small jar, or roll in wax paper into a log and twist the ends. Chill thoroughly. Wrap in colorful Christmas paper or fabric.

Several weeks ago Jerry and I were in William Sonoma and met a group of ladies from Madison, Mississippi, who were promoting their church’s, Chapel of the Cross Episcopal church, cook book called Day in the Country. It was full of delicious, easy recipes. My husband tried all of the samples that they had available and said that they need to be in my article. The December issue is the perfect place for them as these are all wonderful, easy recipes to make for friends or for you.

CRANBERRY PEPPER JELLY 4 jalapeno peppers, halved and seeded 1 1/2 cup cranberry juice cocktail 3 ounces liquid pectin 1 cup white vinegar 5 cups sugar In a medium saucepan, combine peppers, cranberry juice, and vinegar. Bring to a boil and reduce heat. Cover and simmer 10 minutes. Strain mixture through a sieve, pressing with the back of a spoon to remove all liquid. Measure 2 cups liquid and discard pulp. In a 4 quart saucepan, combine the liquid with the sugar. Bring to a full rolling boil. Boil for one minute, stirring constantly. Remove from the heat and quickly skim off foam with a metal spoon. Ladle into hot, sterile half-pint jars. Wipe rims, adjust lids, and process in boiling water bath for 5 minutes. Cool on wire rack, jelly may require 2 to 3 days to set. Makes 5 cups.

The following dip would be wonder to take to a Christmas party or as a gift to a friend who is having family in for the holidays. It is quick, easy, and delicious.

BLACK BEAN AND FETA DIP 1/3 cup sugar 1/3 cup red wine vinegar 1/3 cup olive oil 1 can shoepeg corn, drained 1 can black beans, drained and rinsed 4 ounces crumbled feta 1 red bell pepper, chopped 6 green onions chopped Combine all ingredients in a large bowl, stir well, and refrigerate for at least 3 hours. Serve with corn chips.

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I have made a version of this before for bridge, and it was a big hit. You can actually use any combination of cake and frosting if you wish.

BUTTER PECAN POUND CAKE WITH CREAMY COFFEE GLAZE For cake: 1 18 ounce package butter pecan cake mix 1 14.5 ounce container coconut pecan frosting 3/4 cup vegetable oil 1 cup water 4 eggs Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, frosting, oil, water, and eggs. Mix with electric mixer for 3 minutes. Pour into a greased Bundt pan, and bake for 1 hour. Cool completely. For glaze: 1/2 cup melted butter 1 1/2 cups confectionerâ&#x20AC;&#x2122;s sugar

2 tablespoons Kahlua

Combine melted butter and Kahlua in a small bowl. Slowly add confectionerâ&#x20AC;&#x2122;s sugar and whisk until smooth. Pour over cake. Becky Junkin, mother of four and grandmother of six, is a lifelong Natchez resident, a retired elementary teacher of twenty four years, and certified Pilates instructor.

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THE social SCENE NATCHEZ, MS

Get On Up Cast and Crew Kick Off Party

n Saturday, November 2, 2013, members of the cast and crew of Get On Up gathered with many Natchez locals in the Barrel Room at Bowie’s Tavern to celebrate the start of filming. Get On Up, which is being directed by The Help’s Tate Taylor, is the biographic picture of music legend James Brown scheduled to film in Natchez, Mississippi, over the holidays.

1 2 3 4 5 6 7

Toby Williams and Stan McCurley Eileen Dennis and Stevie Lazo Teri and Walt Roddy Tate Taylor and Locke Barkley Sue and Joe Stedman Jason Dauphin, Sally Durkin, and Ed Godfrey Lynsey Smith, Aimee Guido, Hannah Durkin, and Jessica Cauthern 8 Terrance Alexander, Elliot Johnson, and Javonne Davis 9 Lyn Fortenbery, Tate Taylor, Barbara Nell Lomasney, and Chandler Russ 10 Chandler and Sarah Russ with Grace Swope and Rob Moak

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THE social SCENE

NATCHEZ, MS

11 Tate Taylor, Jordan Scott, Sharonica Myles, and Jamarion Scott 12 Ted Leonard, Aimee Guido, and Campbell Brewer 13 Lyn Fortenbery, Tate Taylor, and Chandler Russ 14 John J. Smith, Nick Deroo, and Lyn Fortenbery

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IN THE GARDEN

story and photos by Robert Ferguson

Phal. Baladanâ&#x20AC;&#x2122;s Kaliedascope also appeals to the avid orchid gardener.

Facts for Successful Orchid Growing

bserving these facts about growing should have you well on your way to successful orchid growing. Light requirements: Bright indirect sun light is needed to produce healthy orchids. Direct sun will burn your plant to a crisp. Remember, in nature, most orchids live in a tropical environment and are accustomed to filtered sunlight from tall trees. When grown in a greenhouse, they are probably shaded with a fifty-five percent shade cloth. If grown in the home, florescent lights can be used to successfully grow your prize orchids. The lights can either be set up on timers to give them eight hours of light or

can be manually switched off after an eight hour time span. Water requirements: Being that orchids are epiphytic (tree dwelling) plants, watering can be a problem if you do not understand. Epiphytic plants have a very limited root system that requires time to dry. Orchid roots have cork covering on the actual roots. This corky layer will attach itself to the crevices of the bark of the tree, vines, and rocks; or sometimes these roots just hang in a humid environment. In nature, this layer absorbs moisture from whatever source is available such as dew, mist, rain drizzle, and moisture that drains on the surface of

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the trees upon which they are growing. For the most part, orchids should be grown on the dry side. The home grower should water every week or two depending on the humidity of their home or greenhouse. Potting requirements: Orchids require copious amounts of drainage for them to receive the proper moisture and air balance. They can be grown on pieces of cedar slabs, cork slabs, tree fern slabs, terra cotta slabs, and open air baskets. These will require a wet wall that is moistened twice every day. I always set mine on a time clock to get watered at 7:00 a.m. and 12:01 p.m. for 15 minutes each time. These types of containers do

Top—Blc. Krull’s Ruby’s festive colors work well with anyone’s holiday décor. Bottom—Paph Crowborough’s vibrant colors entice orchid lovers.

better when grown outside or enclosed in a greenhouse. However, unless you already have structures for this, I do not recommend it. When I initially started growing orchids, plastic pots were not available; but terracotta pots were very cheap. Typical sites at large greenhouse ranges had acres of stacked terra cotta pots. I use plastic pots that have extra holes melted in the bottom and sides and still use terra cotta orchid pots. Most orchids that are available from chain stores are potted in three to four inch plastic pots using moss as a media. It drains well and air re-enters the spaces when the water drains away. These pots and moss are very light weight and will require a larger terra cotta pot just for stability. If you intend to educate yourself on re-blooming your new orchid, it will require repotting after the flowers fall. Humidity requirements: Orchids grow naturally in very humid environments in Southeast Asia, equatorial Africa, and tropical areas of Mexico, Central, and South America. These jungles can get very humid and hot during the day and cool in the evening. In the home, humidity can be increased by placing your orchid on a tray filled with pea gravel with water being kept half inch below the top of the gravel. This half inch causes water to evaporate, keeping the plant surrounded by humid air. Temperature requirements: Again, orchids naturally occur in areas of the world that is very tropical. This means they rarely get temperatures below thirty-two degrees but can get to above 100 degrees during the day time; however, they are surrounded by high humidity and jungle breezes. Cattleya alliance do well when temperatures drops below fifty-five degrees in the evening, but Phalaenopsis do not like temps below fifty degrees and will register its dissatisfaction with leaf surface tissue dying. However, in the home, environment temperature fluctuation will not be a problem. Orchid age: I do not recommend any beginner buy seedlings or un-established orchids. They require special treatment, and they are easy to succumb to all sorts of problems. I have never seen anything available for sell in chain stores but blooming size orchids, which are fine for the home grower. Smaller orchids would only be available through orchid nurseries. Bluffs & Bayous { December 2013 { Page 23

Fergusonâ&#x20AC;&#x2122;s Glory has exquisite details.

Fertilizer requirements: All plants require fertilizer for successful growth. However, orchids should only be fertilized with liquid fertilizer. Most common plants can be fertilized with the common 13-13-13 or 8-8-8 that comes in large bags, but this fertilizer is incorporated in clay pellets. In order to maintain the large air spaces in the growing media for the necessary drainage of your orchids, these clay pellets should be avoided. Orchids do not have â&#x20AC;&#x153;root hairsâ&#x20AC;? to absorb water thru the semi-permeable membranes. The corky layer replaces the root hairs in most cases. The corky layer adheres to the surfaces of moss, bark, and cork pieces and the inside of the pots. Orchids will not grow until they attach themselves upon some sort of surface. Different physiology of fertilizing is used by different growers. You may choose to fertilize your orchids at quarter strength fertilizer solution every time you water and leaching with plain water the fifth time you water, or you may choose to fertilize once a month with full strength fertilizer. You can use different formulations of fertilizer as long as it is liquid. Several companies make fertilizer that will totally dissolve in water. I have used 20-20-20 for over fifty years and have had total success with it. Just follow the simple label instructions. Air movement: Moving air is essential for successful orchid growing. If you are comfortable in a space, then orchids will be also. People do not like cold or warm drafts and neither do orchids. Ceiling fans do well to create moving air in the home or greenhouse. I use an evaporative cooler in my greenhouse with an open vent at the top end for the warm air to escape. This mimics the air flow of the jungle environment. Robert Ferguson, interested in orchids since the age of 13, owned Ferguson Orchids from 1973 to 2002 where orchids were cloned, grown from seed, and sold.

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THE social SCENE SUMMIT, MS

Magnolia Chapter of Colonial Dames

n Saturday, October 19, 2013, the Magnolia Chapter of Colonial Dames XVII Century held its monthly meeting at the home of Mrs. Patsy Carruth in Summit, Mississippi. The home was festively decorated in a Halloween theme for the delicious buffet style luncheon. Cindy Phillips, Colonial Dames State President, was an honored guest at the meeting. Mrs. Phillips announced the “State President’s Project” for the Mississippi State Society of Colonial Dames XVII, which is “Celebrating our 50th Anniversary.” Historian Malcolm Allen was the guest speaker presenting history on the War of 1812.

1 Peggy Tidewell, Cindy Phillips, and Patsy Carruth 2 Helen Elise McMillan 3 Carolyn Richmond, Betty Penick, and Beverly McKnight 4 Sue Boyd, Christy Simmons, Wanda Lambuth, and Lynn Williams 5 Melissa Holeman, Malcolm Allen, Missy Bates, and Tammy Strickland

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IN THE GARDEN

story and photo by Dr. Gary R. Bachman

Rosemary as a Unique Christmas Decoration A

s a gardener, Christmas is one of my favorite times of the year because I get to enjoy the scents and colors of the garden indoors. Christmas looks like poinsettias, live trees indoors, and greenery decorating the house; and it smells like pine, cedar, fir, and, in my house, rosemary. In addition to the traditional holiday staples, Christmas is not Christmas at my house unless there is a rosemary plant shaped and decorated like a Christmas tree. These plants are available at many of the garden centers, grocery stores, and other plant outlets. Rosemary’s needle-like leaves resemble a miniature Christmas tree. The leaves are typically a dark green with silvery

undersides. They also are very aromatic. I cannot help touching the plants every time I walk by, which releases the sweet scent. Rosemary is one of my favorite herbs for cooking. The sweet aroma makes the kitchen an inviting place, and it accompanies so many different cooking styles and menu items. Let’s face it; rosemary can sometimes be tough to grow—especially if it is given too much care. One of the best garden attributes of rosemary is that it thrives on neglect. Make sure your plant has good drainage and receives full sun for at least six hours each day. Never try to grow from seed; this process takes more patience than most gardeners have. I suggest buying one of

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the improved selections from the nursery. There are even trailing selections that are ideal for hanging baskets. Growing the plants in containers really simplifies growing rosemary. Place a potted rosemary in a sunny window where it is easy to snap off a bit to add to hearty winter meals. While rosemary grown outdoors is considered a drought-tolerant plant, plants grown indoors in containers should stay moist. The plant’s root system can be quite extensive; and in a container, the available water can be quickly depleted. These holiday plants are fine inside for a couple of months, but rosemary is not

considered an indoor plant. After the New Year, go ahead and place the container outside on the patio or porch. Since rosemary is hardy to only about twenty-five degrees, bring it back inside if temperatures are expected to dip lower than that. In most years in Mississippi, rosemary is quite happy being a fragrant and tasty landscape shrub. Use the new, fresh growth for recipes. Regular clipping will keep that fresh growth going strong. One thing you may not know about rosemary is that it may help to improve your memory. In ancient times, philosophy students would place sprigs behind their ears to improve study for examinations. Some modern research seems to agree that this helps. The pleasant scent of rosemary has enhanced childrenâ&#x20AC;&#x2122;s academic performance and may be the perfect study aid. So during the winter months, there are a few more reasons to bring your rosemary indoors and enjoy this versatile plant. Columnist Dr. Gary R. Bachman is an assistant extension professor of horticulture at Mississippi State Universityâ&#x20AC;&#x2122;s Coastal Research and Extension Center in Biloxi, Mississippi.

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THE weddingSCENE NATCHEZ, MS

Couples Shower for Ward and Byrne

couples shower was held for engaged couple, Kelsie Ward and Eric Byrne, at the home of Priscilla and Johnny Dale. Supper, football, and gift opening were on tap for an outdoor, casual evening October 19, 2913 in Natchez, Mississippi. Friends and family gathered to celebrate the upcoming wedding of the couple on November 16.

1 2 3 4 5 6 7

Kelsie Ward and Eric Byrne Chris Rasco and Zack Calhoun Ben Eidt and Carly Hazlip Courtland Foley and Bart Lane Kate Wilkinson and Courtney Geoghegan Wyatt Craig and Chelsea Chauvin Courtland Foley, Preston Hicks, and Eric Byrne 8 Samantha Byrne, Seth Netterville, Peggy Wilson, and Jeanette Britt 9 Sitara Shirwani, Crissy Barmer, April Boyd, Brittany Cutrer, and Catherine Russo 10 Leighton McDaniel, Eric Byrne, and Kelsie Ward

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THE weddingSCENE

NATCHEZ, MS

11 Kay Bourdin, Emily Eidt, Karen Blain, Andree Gamberi, Ann Janette, Janet Aubic, Sandra Ellard, Mattie McGehee, and Priscilla Dale 12 John and Emily Holleman 13 Patrick Vogt and Palmer Rinehart 14 Kate Wilkinson, Bart Lane, and Andree Gamberi 15 Debbie Ward, Danny Hankins, and Priscilla Dale 16 Turner Smith and Mike Ellard 17 Meagan Watson, Nikki Bolton, Sonni Swilley, and Sarah Calhoun 18 Suzanne Guido, Jennie Guido, Janet and Jack Aubic, and Leon LeBlanc 19 Mattie and Ross McGehee, Lauren Russo, and Daniel Gasquet 20 Manda May, Ty Sullivan, Courtland and Laura Foley, Lauren Russo, and Daniel Gasquet

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THE weddingSCENE NATCHEZ, MS

21 Patrick Biglane, Jamey Gamberi, and Melinda Biglane 22 Anna and Eric Byrne 23 Catherine Wilson and Anna Byrne 24 Michael Byrne and Eric Byrne 25 Tommy and Neely Greene and Larry Ward 26 Nikki Bolton and Meagan Watson 27 Jamie Holloway, Preston Hicks, and Chris Rasco 28 Catherine Wilson, Jeanette Britt, and Leighton McDaniel 29 Catherine Russo, Emily Holleman, Carly Hazlip, Sitara Shirwani, and Aimee Guido

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THE weddingSCENE

NATCHEZ, MS

30 Brittany Ann Cutrer, Debbie Ward, and Courtney Geoghegan 31 Crissy Barmer, Leighton McDaniel, and Russell Barmer 32 JoJo Eidt, Doc Hicks, and Mike Ellard

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LEGAL NOTES

story by Lucien C. Gwin III

Guns: To Conceal or Not To Conceal

Second Amendment: A well-regulated militia being necessary to the security of a free state, the right of the people to keep and bear arms shall not be infringed.

recognize that when one begins a discussion about the above mentioned amendment, it is akin to taking a much treasured family heirloom off of the mantel; one must do so with extreme care as the issue is so personal. Our Mississippi legislature just did something that has many people wondering, “What were they thinking?” The folks at the state capital legalized the open carrying of fire arms (mostly pistols) without a permit. The gun must be unconcealed and in plain view. Even my son, who is a uniformed police officer in Laurel, Mississippi, called me stating how worried as a cop he was that gun battles would soon start erupting on every street corner in Mississippi. Of course, that has not happened. So, why the law now? It appears that Mississippi, through its own Constitution, allows people the right to bear arms; however, the Constitution also authorizes the state legislature to outlaw the carrying of concealed weapons entirely if they so choose. As most know, Mississippi allows concealed weapons to be carried by permit only. Page 34 { December 2013 { Bluffs & Bayous

However, our legislature began looking at a case out of the Mississippi Supreme Court styled L. M. vs. State, where a Mississippi Supreme Court Judge in deciding the case uttered some extra language that was not relevant to the case (we lawyers call it dicta) where he stated: “I discovered that carrying a concealed weapon in whole or in part even meant that a revolver carried in a holster or on a man’s hip was a partially concealed weapon; riding a horse with a saddle holster and a revolver under a person’s leg violated the statute; covering a weapon…with clothing, meant the weapon was concealed.” Before this language, it was believed that it was already legal to carry an open weapon in public. The L. M. case gave our legislature heartburn; and thus, they passed Mississippi Code Annotated Section 97-37-1, which states in general that any weapon that is just partially visible is a legal open carry. So, the question is what happens if you completely conceal a weapon on your person? The answer is that you better have a permit. Whether you carry a non-concealed weapon or a concealed weapon with a permit, there are still many restrictions on where you can carry such. You are prohibited in either case from carrying a gun into the following: police, sheriff, or highway patrol stations; prisons;

courthouses; polling places; governmental meeting places; the legislature; schools; colleges; bars; airports; churches; federal buildings; any place that says “No Guns;” or a parade. On the other hand, if you have an enhanced carry permit, you are exempted from all of the above except for police, sheriff, or highway patrol stations; prisons or jails; or federal buildings or courtrooms when court is in session. An enhanced permit means that you have special firearms training from an NRA licensed instructor. (John Fontenot teaches this course, and his telephone number is (601)493-7337.) I personally am in favor of these laws, and I believe in the legal right to carry firearms by a law abiding citizen. In case you have not noticed, our culture and society has become very violent. There are those who claim that people just do not know how to use guns and wind up getting killed or hurt with their own weapon. Rarely true. In the 90’s, a study, by the justice department, was conducted to see how many people used guns to defend themselves annually. The justice department came up with 108,000 individuals per year. Shortly thereafter, Florida State University did a survey and found that number over two million. (This figure is hotly debated.) Still other surveys found that the number exceeded one million. Interestingly enough, of all of the naysayers that I have read about, not one reported that they did their own survey to disprove these figures. It is known that guns, through accident, murder, and suicide kill almost 25,000 people per year. However, cars kill 35,000—40,000 people per year; tobacco related deaths in this country are over 75,000 deaths per year; and alcohol related deaths, according to the CDC, are over 80,000 deaths per year. MY TAKE: In product liability cases, our courts will find a product defective if its risk outweighs its utility for usefulness. I would have to say that the usefulness of guns in the possession of law abiding citizens greatly outweighs any risks to society. Let the “hate mail” begin. Lucien C. “Sam” Gwin III was admitted to the Mississippi Bar in 1981 and has been practicing many aspects of the law at the firm of Gwin, Lewis, Punches & Kelley in Natchez, Mississippi, ever since.

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THE social SCENE NATCHEZ, MS

Krewe of Phoenix Announcement Party

he Board of Directors and members of the Krewe of Phoenix held their Announcement Party introducing the 2014 Court for the Mardi Gras season. Members and new members attended the party held at Routhland, the home of Catherine and Everette Ratcliffe, in Natchez, Mississippi.

1 Rosalie and Rex XXXII, Cheryl Rinehart and Robert Paradise 2 2013 Krewe of Phoenix Rosalie and Rex XXXI, Sherry Beardon and Tim Sessions 3 Mary Kay Dogerty, Jon Martin, Kim Falkenheiner with Heather and Dr. Jeffery Anderson 4 Ron Jinkens and Sherry Bartlett 5 Kaye and Ronnie Harris 6 Robin and Scott Christian with John Beregon 7 Darin and Shannon Doughty with Ryan Richardson 8 Gloria Neames, Angel Price, and Michelle Hathaway 9 Tom and Ginger Schwager with Ryan Wingfield

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THE social SCENE

NATCHEZ, MS

10 Ann Paradise and Mike Rinehart 11 Walt Wilson and Ronnie Harris 12 Peggy Murray and Mary Ann Foggo-Eidt 13 Jennifer Jones and Pete Cantu 14 Dana McGivaren and Lynn Fortenbery 15 Ginger Hyland and James Wesley Forde 16 Ryan Wingfield with Darla and John Wilkinson 17 John and Valerie Beregon with Kathy and Ronnie Boutwell 18 Barbara Potter, Cheryl Rinehart, Robert Paradise, and Wayne Potter

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HEALTHY LIVING

story by Caroline Devereaux • photos by Karla Cloutier Bezou

Sometimes making the simpler gingerbread cookie is the way to go when baking with your little ones.

Run, Run, Run as Fast as You Can:

The Adventures in Gingerbread

t’s Christmas, everyone! This month I’m featuring our adventure of making Paleo Gingerbread Cookies and a “do it yourself” gingerbread house. Now, I had good intentions as I prepared in my mind how my girls and I would fare creating our own, homemade, healthier gingerbread cookies and our very first DIY gingerbread house for this article. We enlisted the help of the lovely Karla Cloutier Bezou and her son, Jacques, because Jacques and Stella are obsessed with each other; and they would get a kick out of building and eating something together. Let’s face it; this would be one time we would actually encourage them to play with their food. Karla and I were salivating over the idea of such sweet memories and pictures of our kiddos, a solid day of hanging out with each other (which I almost never have time for these days), and, most importantly, what delicious, healthy, and “Pinterest-appropriate”

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snacks we would have as a reward for a little fun in the kitchen. Now, I am not the Pinterest mom who makes adorable crafts and snacks for her kids and takes pictures of every detail. I prefer the “Pinterest Fail.” More often than not, I am just lucky to save their artwork from school. I had two awesome recipes I could not wait to try; and Karla had the patience, kitchen gadgets, and Nikon camera. We had beautiful images in our minds of sweet children in Christmas outfits posed around a beautiful, vintage-inspired gingerbread house decorated with pretty things like pepitas, coconut, dried cranberries, slivered almonds, organic popcorn, chocolate morsels, rosemary, and thyme. Then, reality set in. Let’s start with the gingerbread house recipe first, which I pulled from Suzanne Hall of www.chalkboardmag.com, which was simple enough … or so we thought.

SUGARY “GLUE” 2 cups coconut sugar 1/2 cup water Combine 2 cups of sugar with 1/2 cup of water in a saucepan. Heat and stir until sugar is dissolved. This will thicken as it cools. Use this to connect the walls of the house by either dipping the edges of the gingerbread pieces or using a brush. Be careful not to burn your fingers with this, as it can be very hot! When assembling the house, do not worry too much if the pieces do not fit together perfectly. The royal icing can be used to fill in gaps. **Caro’s tip: To be honest, I just now realized I accidentally used the royal icing to construct the house, not the sugar glue recipe. Perhaps that had lots to do with why it took us so long. #BakerFail.

GINGERBREAD 6 3/4 cups whole-wheat flour 1/2 teaspoon ground cardamom 3 1/2 teaspoons ground ginger 1 1/2 cups organic butter 1 1/2 teaspoons ground cinnamon 1 1/2 cups coconut sugar 1 1/2 teaspoons baking soda 3 large free-range eggs 1 1/2 teaspoons salt 3/4 cup robust, dark molasses Sift all dry ingredients except for sugar in a medium sized bowl (flour, ginger, cinnamon, baking soda, salt, and cardamom). Using an electric mixer, beat shortening in large bowl until fluffy. Add sugar and beat into mix thoroughly, then add in eggs one at a time. Add molasses, and continue to beat at high speed until well blended. Add dry ingredients in small amounts, turning mixer down to lower speed. Divide dough into six equal pieces, flatten each piece into a rectangle and wrap in parchment paper. Chill until firm enough to roll, a minimum four hours. Can be made a day in advance. **Caro’s tip: Do not try to replace whole-wheat flour with almond meal and coconut flour to make it healthier. You should have seen Karla and I trying to convert milliliters and 20% of almond meal to cups. That took an hour, at least. Oh yeah, and sifting almond meal is super fun. Said no one ever. Using a piece of cardboard and a ruler, cut out panels for your house. This dough can make enough for a house 9 inches tall at peak of the roof, 8 inches in length, and 5 inches wide; but this part of the design is up to you. A little extra dough is a good thing and can be used for making other decorations, such as trees or roof tiles for your house. For a simple house, make sure that you have two matching panels for your roof, two matching panels for the side walls, and two matching panels for the front and back, cutting optional doors and windows. Preheat the oven to 350 degrees, with the rack in the center. Take your dough out of the refrigerator, and place in between two fresh sheets of parchment paper making sure the templates are smaller than the parchment. Roll out dough to about 1/4 inch making sure the parchment is not causing any wrinkles in the dough. Place your first template over the top sheet of parchment paper and, using a sharp knife, cut out. Peel off top layer of parchment and carefully slide dough onto flat cookie tray. Bake for about 12 minutes. Dough should just be browning on the edges and firm to touch in the center. Remove from oven, and let cool on drying rack. Repeat process for all sides of the house, making sure not to place dough onto hot cookie sheets. (Sheets can be cooled by running under cold water.) Dough needs to be completely cool before constructing the house. **Caro’s tip: Do not forget the parchment paper in between the dough and template when cutting. Oopsies. Also, had we just followed the damned recipe and rolled it out to the 1/4 inch thickness, perhaps our house would have fared better.

ROYAL ICING 4 large free-range eggs 7 cups coconut confectioner’s sugar Using electric mixer, beat egg whites in medium bowl until foamy, about one minute. Adding 1/2 cup of confectioners sugar during this period, then add remaining cups sugar in small increments, mixing until well blended. Beat icing at high speed until thick and stiff, about 5 minutes. Spoon into pastry bag or large Ziplock freezer bag. **Caro’s tip: Use a pastry bag or a Ziploc that closes on one end. That’ll save you a big mess.

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TOOLS NEEDED • Roll of parchment paper for rolling out dough • Cardboard for house template • Ruler • Pastry bag or large freezer bag

POSSIBLE DECORATIONS Dried cranberries Dried raspberries Pecans Sunflower seeds Pumpkin seeds Pretzel sticks Banana chips Coconut flakes Dried strawberry fruit strips Popcorn Meringues Fresh thyme When decorating, the royal icing can be used all over the house to decorate, fill in gaps, and cover up the seams that might be a little messy with the ‘glue.’ This house (aside from the sugar glue, royal icing, and meringues) is all constructed with healthy foods. I chose lots of nuts and berries, but the options are limitless. **Caro’s tip: Yeah, I should read recipes better. Now it all makes sense. Sugar glue.

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So, yeah, what started off as a seemingly easy project turned to madness really quick. My girls went to school in the morning; I met up with Karla afterwards; and we started prepping and cooking so everything would be ready to assemble and decorate once the girls got out of school at 2:30. Remember how pretty that original gingerbread house picture was? Here’s what we ended up with. The best part is that while we were waiting for the cookies to cool and the gingerbread house walls to bake, the kids were going BANANAS. In their defense, it was about 4:45, which is the beginning of the end for our kids (also known as the witching hour). Imagine it—we have been prepping and baking all day not knowing it would take this long; so these mommas may have forgotten about dinner. That’s ok—they all ate their weight in chocolate chips, raisins, dried cranberries, and pretzels as we nervously yelled, “Don’t eat the decorations yet! Back away!” We finally called it quits when our husbands showed up (they work together) at the house after Matt could not get in touch with me. The kids were dressed in their sweet Christmas outfits, but there was no way we were getting a picture of anything but tears. Kids were naked. One was inside,

Top Left—Mary Tucker fiddling with the coconut toppings. Top Right—Stella find the perfect place for some sugary treats. Middle—Jacques helps himself to a mid-decorating snack. Bottom—Karla and I are now the wiser when it comes to gingerbread baking and decorating.

one was outside, and one was missing. 1-2-3-BREAK! We put away our aprons, opened that bottle of red wine we’d been eyeing, and called it a night. The next day we constructed the house, and it just did not go well. Karla and I thought it would be smart to skip naptime and work through so we could finish early. Mistake. Today the kids were even worse. (“Kids, put on your biggest, fakest smile and stand somewhere in the vicinity of the gingerbread house…PLEASE! I’ll give you a pony and 17 chocolate bars if you just let us get one shot.”) Take my advice, and follow the recipe. Please. Better yet, you could go to Wal-Mart and get the gingerbread house kit that’s on display RIGHT when you walk in the door, as my mother so eloquently pointed out as I told her of our struggles to build this $^%$%#! house. From a health perspective, who really eats the gingerbread houses anyway? Lesson learned! At least we got a few sweet pictures of our little angels. However, if you are determined to make gingerbread with your kiddos this Christmas, here is a simpler version of gingerbread cookies that may be worth your while from the “Paleo Mom” blog.

Top—Thank goodness for building blocks while constructing our gingerbread cottage. Bottom—It is safe to say that the kids had a wonderful time attempting to decorate.

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PALEO GINGERBREAD COOKIES 1/2 teaspoon salt 1/2 cup palm shortening 1 tablespoon ground (You could substitute ginger unsalted butter.) 1 teaspoon allspice 1/2 cup molasses 1 teaspoon cinnamon 2 egg whites 1/2 teaspoon cloves 3 cups blanched almond Mini chocolate chips for flour decorating 1/2 cup coconut flour 2 teaspoons baking soda Preheat oven to 350 degrees. Place all ingredients (except decorations) in a bowl and mix until thoroughly combined (or use a standing mixer). Dough will be very stiff. Let the dough sit for 20 minutes (room temperature is okay) before rolling out. Pour dough onto a rolling mat or piece of parchment paper. Roll out to 1/4 inch thick. Cut with cookie cutters and use a pastry knife or scraper to move cookies onto a cookie sheet (unless you are lucky enough to have them stick to the inside of the cookie cutter for transferring). Repeat until all your dough is used up. If your dough is being difficult, try chilling it before rolling. If decorating with candies or dried fruit, do so before putting in the oven. Bake for 10 minutes. Remove to a cooling rack as soon as they are out of the oven. If decorating with chocolate chips, do so immediately. If decorating with melted chocolate or frosting, wait until they have cooled.

GINGERBREAD MAN DECORATING FROSTING

Be sure to get in the kitchen with your own kiddos this Christmas. While the mess may be a tad overwhelming, the memories made are priceless.

Okay, so I have not actually tried this; but I mapped out a recipe based on traditional sugar cookie frosting, which basically subs out the icing sugar for a mix of powdered regular sugar and arrowroot powder. This would be something you could use to glue a gingerbread house together or do some pretty awesome cookie decoration. I normally do not share recipes I have not tested out, but I thought some of you might like to try this. If you do, please comment and let me know how it works. I think if any adjustment is needed to this frosting recipe, it will be the addition of another tablespoon of arrowroot powder. 1 cup sugar (White sugar will give you the whitest frosting.) 1 egg white 2 tablespoons arrowroot powder Generous pinch of cream of tartar Blend sugar in a food processor or blender for 2 to 3 minutes until if forms a fine powder. Add sugar to rest of the ingredients. Beat with a hand mixer for 7 to 8 minutes until stiff. Add food coloring if desired. Use a piping bag to decorate. Store any leftovers with plastic wrap directly on the surface of the frosting. **Caroâ&#x20AC;&#x2122;s Tip: Yeah, we used the royal icing recipe instead of making a second type of frosting. At this point, we were most interested in opening a bottle of red wine.

Caroline Devereaux is wife to Matt; mom to two daughters, Stella and Mary Tucker; and a certified Pilates instructor residing north of the Big Easy in Covington, Louisiana.

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THE social SCENE NATCHEZ, MS

Bark in the Park

ark in the Park was held on October 5, 2013, at the Grand Village of the Natchez Indians. Many local dogs brought their families for a day of fun, fellowship, and friendly competition. All money raised benefited the Natchez-Adams County Humane Society. Photographs by Kathy Fitch.

1 Michael Flowers with Kobi 2 Ellie Whittington with Beaux 3 Susan Bonnette with Sam 4 Noelle and Emily Read with Egypt 5 Arnold with Danny Parsons 6 Colby Passman with Gregory 7 Tinker with Stephanie and Laiken Davis 8 Faith Anne Brown with Lucy 9 Alex Stewart with Gigi 10 Penny with Hunter Taylor 11 Dana, Todd, and Ruby Mooney with Katy Perry and Pink 12 Abby Rushing and Diane Golden with Addie 13 Will Whitehead with Christopher 14 Amy and Addison Johnson with Dixie and Zac

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THE social SCENE

NATCHEZ, MS

15 Mickey with Alyssa Stewart 16 Piper with Abigail McCary 17 Lexie with Krystal Woods 18 Caprice Kent with Daisy Mae 19 Olivia Moore with Sadie 20 Connor Deschamps with Lucy 21 Babydoll and Stella Rose

22 Pat Whitt, Killer, Braxton Knapik, and Angie Knapik 23 Michael and Cathy Roboski with Daisy and Roxie

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These sweater boot socks from the Pampered Sole in Natchez, Mississippi, are only $29.99; and a portion of the proceeds gives back to battered and homeless women in Birmingham, Alabama.

McComb Electric in McComb, Mississippi, has the Wyatt Waters and Robert St. John cookbook, An Italian Palate, for $34.95.

Christmas Gift Ideas hile some may already have gifts wrapped and stacked under their Christmas trees, do not feel behind if you have not purchased the first present this holiday season. Luckily, here are some gift ideas from some of our favorites shops throughout the Bluffs & Bayous region.

Levee Street Marketplace in Vicksburg, Mississippi, can customized your initials for $45.00.

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Frolic Boutique in Summit, Mississippi, has this Peter Cottontail black rabbit fur vest by Ellison in stock for $126.99.

From Monogram Designs in Vidalia, Louisiana, this diaper bag is perfect for the Mom on the go and can be personalized -- $39.95

Impress someone special with this sterling silver amethyst and diamond Fleur De Lis necklace from Patrick’s Fine Jewelry in St. Francisville, Louisiana, for $175.00.

Wrap up this purple and gold wine cooler from Candles by Lola in Ferriday, Louisiana, for your favorite LSU fan for $24.00.

H. Hal Garner in Natchez, Mississippi, carries this exquisite cross pendant for $4,950, which is a welcomed gift during the holiday season.

Expectations in Brookhaven, Mississippi, carries these “Merry Christmas” glitter green sleeve shirts for $45.00.

This customized jewelry case can be purchased at Lagnaippe Frames in Natchez, Mississippi, for $20.00.

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This Mexican Santa Claus from Moretonâ&#x20AC;&#x2122;s Flowerland in Natchez, Mississippi, can put your home in a festive spirit for $89.99.

Uggsâ&#x20AC;&#x2122; Triple Bailey Button boots, $220.00, are available at Friendgirl Things in McComb, Mississippi.

Imaginations in Brookhaven, Mississippi, carries the Alex Evenings gold top, $134.40.

These Ray Ban sunglasses from Vaughan Drug Store of Ferriday, Louisiana, are priced just right at $169.99.

Bundle up your kids in these Christmas pajamas from Jack and Stella in Natchez, Mississippi, for $55.00.

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Sports Center in Natchez, Mississippi, can outfit you in this Miami Orange Northface Jacket for $99.00.

Turning Pages Books and More in Natchez, Mississippi, has this Doug and Melissa purse for your little princess — $24.95.

Zsa Zsa’s in Vicksburg, Mississippi, carries Fingerprint Pottery and this Mississippi platter for $78.00.

Gulf South Gallery of McComb, Mississippi, can help you find McCarty Pottery’s fox, $48.50.

Nomad Leopard boots, $89.99, can be found at Snazzies in Brookhaven, Mississippi.

Sun, Moon, and Stars in Natchez, Mississippi, carries beautiful painted crosses for $35.00.

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Sugar and Spices Galore Oh My! ith Christmas tidings knocking at our back doors, it is time to let the marathons of baking and cookie decorating begin. Over the years, baking for Christmas has evolved from being all homemade goods, such as fresh fudge, divinity, and pies galore, to the inevitable slice and bake version of a sugar cookie. Thankfully, two Miss-Lou natives and the members of the Natchez Garden Club have returned to the roots of Christmas baking, fired up the electric mixers, and started baking homemade goodies from their very own kitchens.

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Zelma Murray Frederick, originally from Vidalia, Louisiana, and now living in Baton Rouge, told me all about her adventures in baking. Frederick remembers, “I started baking sugar cookies in the fall of 2010 when I agreed to help a friend bake sugar cookies for her sister’s baby shower. After we realized how much favors for the guests would cost, I did some research and was convinced that we could just bake cute and personalized cookies ourselves. When I began looking at various cookie blogs for recipes and tips, I simply could not stop!” After that first batch of over 200 cookies, Frederick returned to the drawing board and searched high and low for all the tips and recipes she could find to better her cookies. “During the first year, I tried different recipes and tweaked them to get my standard recipe for the dough and royal icing,” Frederick explains. “To me, it is important to have a really cute cookie that tastes as good as it looks or better!” Frederick’s endeavor has become known as “Z is for Cookie,” and she takes orders for events from baby and wedding showers to fundraisers and thank you gifts. While Frederick remembers helping out in the kitchen growing up, she believes her love for baking stems from an art project in elementary school. “One memory I treasure is of baking Christmas ornaments with my first grade class at Vidalia Lower Elementary growing up,” Frederick remembers. “We had so much fun rolling the dough and then decorating the finished product. The bell I made in class still hangs on my Christmas tree every year.” Page 56 { December 2013 { Bluffs & Bayous

An attorney by day at McGlinchey Stafford in Baton Rouge, Louisiana, Frederick comes home to a kitchen waiting to be put to work. “I have to spread my baking over a few days to avoid getting overwhelmed and risk losing the enjoyment I get from baking,” Frederick shares. Her baking process is fairly simple, and she “has it down to a science.” She explains, “Because of the prep work involved, I always need at least a week’s notice. That way I can schedule the cookie baking around whatever else is going on that week.” Luckily, Frederick has a couple of helpers in the kitchen that make baking into the wee hours a little easier. “I do most of the work myself; but my husband, Jimmy, helps out by baking the cookies for me sometimes,” Frederick shares. “Jimmy also plays a key role because he gives me reassurance on colors or different designs I am trying. Jimmy and my son, Nate, also help by eating the misfits that do not make it in the final order.” As for baking during the holidays, Frederick believes, “Christmas is a time for family and friends to get together and have the traditional foods that they associate with memories of their childhood. Part of those memories involves cooking and laughing together to prepare those favorite foods. Who can resist working together while talking about Christmases past over the smell of freshly baked cookies and pies? I know I can’t!” Another Natchez native turned bakery chef is Sarah Davidson Walker, now of Starkville, Mississippi. Walker explained to me how she got the idea of baking in the first place. She remembers, “Although I have been baking with my family for as long as I can remember, the first time I made this particular kind of cookie was to celebrate my little girl, Mary

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Mack, and her first birthday. I got the idea from my friend (Frederick), who had just started baking cookies. When I saw how beautiful her cookies were I thought to myself that I needed to learn how to make these!” Frederick was gracious enough to share several “cookie blogs” with Walker to help her get started. “The recipes that I use today, for both the cookies and the icing, are ones that I have adapted to from the information that she shared with me,” Walker adds. “The success of the recipes has only been possible through trial and error, though. I have made plenty of mistakes, but it took time and lots of patience to find the process that works best for me. I work very hard to keep my artwork as original as possible. However, there are times when a customer has a special request; and if I am stumped, I can always look on Pinterest for inspiration.” Now, Walker runs a successful baking business full time, Didi’s Fancy Cookies. She shares, “Once I started taking orders from the public, I had to find a system that worked well for our family. Most of my work happens after bedtime since a three year old running around makes for difficult baking and decorating. However, we have been very blessed with the response we have received

Top—The members of the Natchez Garden Club graciously shared their own holiday cookie recipes with us for this Christmas season. Bottom—Guido’s “Sandies” make for a sugary delight.

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from the cookies, especially in Starkville; and it keeps us very busy. My husband, Ryan, is kind enough to make time to be my assistant when he can by delivering the orders for me sometimes.” Growing up, Walker believes that her time in the kitchen with her family is what sparked her love of baking now. Walker shares, “I have so many memories of being in the kitchen when I was little. Not just baking but cooking in general has been a major part of my upbringing. My family is definitely the kind that celebrates any special occasion with a delicious meal, and I come from a long line of talented cooks. My mom would always make different kinds of cookies and candies during the holidays, to share with friends and family. My grandmother would always make her delicious Banana Nut Muffins during the holidays, and these were always a treat for us!” Finally, every November, the members of the Natchez Garden Club come together to practice their baking skills and share those recipes and creations with others. Their annual “Cookie Swap” is such a treat for all members to be able to dive head first into the holiday spirit with a little sugar and spice. Natchez Garden Club’s program chairwoman, Carol Smith, shares the inner details of this fabulous get together. “Each member brings three dozen of their best and favorite cookie. Once the swapping begins, you get to leave the meeting with a dozen scrumptious cookies from others at the swap,” Smith adds. “This is the perfect way to get the holidays going and to prepare for all of our families coming in for Christmas with a sweet tooth or two.” Luckily, Frederick, Walker, and the members of the Natchez Garden Club have shared some of their most prized recipes with us to help us get to cooking this Christmas season.

Left—This array of cookies pairs nicely with piping hot cocoa during those blustery December days. Right—Kristin Jordan, a member of the Natchez Garden Club, serves hot tea to guests of the annual Cookie Swap.

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Adapted from the author of the “Bake at 350” blog, Frederick fashions her sweet convections with this simple cookie and icing recipe. Walker also uses a similar recipe that Frederick shared with her to get her started in the kitchen.

VANILLA ALMOND SUGAR COOKIES 3 cups unbleached flour 2 teaspoons baking powder 1 cup sugar 2 sticks butter 1 egg 1/2 teaspoon vanilla extract, clear 1/2 teaspoon almond extract (I use imitation to cut down on the risk of allergy issues.) Preheat oven to 350 degrees. (I bake on convection setting.) Cream sugar and butter in mixer, then add egg and extracts and mix thoroughly. While wet mixture is being combined, mix flour and baking powder together in small bowl. Once wet mixture has been combined, slowly add flour mixture to it until it is fully incorporated. Half the dough; and then roll each half between parchment paper and place in the refrigerator to chill for at least half an hour. Then cut the cookies out and place them back in the refrigerator for at least another half an hour. Roll excess dough back out and repeat. Bake chilled cookies for 10 - 12 minutes (depending on oven) until golden brown. Leave the cookies on the cookie sheet until cooled.

ROYAL ICING 8 tablespoons meringue powder 1/2 cup water 1 pound powdered sugar Cream of tartar 1/2 teaspoon of karo syrup 1/2 teaspoon of almond extract (or whatever extract, clear is best) Combine meringue powder and water in mixing bowl, and beat until frothy. Slowly add powdered sugar and mix until it is combined. Then, add a few shakes of cream of tartar, extract, and karo syrup (I do not actually measure this, I simply add a squeeze or two to give the icing some shine). Beat on medium – high setting for five minutes. Icing will be very thick. Do not over beat. I usually double this recipe if I am making more than four dozen cookies or using more than four colors.

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From the kitchen of Walker’s grandmother, these delightful muffins are a family tradition every Christmas in the Davidson household.

JO JO’S BANANA NUT MUFFINS 2 cups sugar 2 sticks butter 4 to 5 eggs 1/3 cup oil 2 1/4 cup self rising flour 2 teaspoons vanilla 2 cups pecans 5 to 6 ripe bananas Cinnamon Preheat oven to 350 degrees. Cream the butter and sugar; then add eggs and oil. Mix well. Stir in 2 cups of flour. Add the vanilla. Sprinkle the top of the mixture with a thin layer or cinnamon and stir. Add the remaining 1/4 cup of flour to the pecans to coat them, and then add the coated pecans to the muffin mixture. Mash the bananas and gently fold them in. Place paper liners in muffin tin, then fill with mixture. Bake for 20 - 30 minutes or until golden brown. From the Kitchen of Chris Bartha

DOUBLE CHOCOLATE PISTACHIO BISCOTTI 8 tablespoons (1 stick) unsalted butter 4 ounces bittersweet or semisweet chocolate, finely chopped 1/2 cup Dutch-process cocoa powder 1 3/4 cups all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup whole shelled pistachio nuts or blanched almonds, lightly toasted 1 cup golden raisins Heat oven to 350 degrees. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth. Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft. Turn dough out onto lightly floured surface. Form two 9 inches long by 3 1/2 inches wide logs on parchment lined baking sheet. Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275 degrees. Cut dough on diagonal into 1/2 inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container

PECAN CRANBERRY BISCOTTI 1 1/2 cups pecan halves, toasted 1 teaspoon baking powder 2 1/2 cups all-purpose flour 1 1/4 cups sugar 1/8 teaspoon salt 3 large eggs 2 large egg yolks 1 teaspoon pure vanilla extract 1 cup dried cranberries Zest of 1 lemon Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside. In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest. Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9 by 3 1/2 inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees. On cutting board, cut logs on diagonal into 1/2 inch thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container. From the Kitchen of Susan Bonnette

COWBOY COOKIES or M & Mâ&#x20AC;&#x2122;s 4 cups flour 2 teaspoons vanilla 2 cup margarine 1 cup chopped cuts 2 cup brown sugar 1 teaspoon baking powder 2 cup granulated sugar 2 teaspoons soda 4 cup oatmeal 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon allspice 4 eggs 1 pound chocolate chips Combine margarine, eggs, brown sugar, granulated sugar, and vanilla. Add flour, cinnamon, allspice, baking powder, soda, and salt, sifted together. Mix well. Add oatmeal and mix. Then add chocolate chips and nuts. Place onto a cookie sheet using 1 rounded teaspoon per cookie. Bake for 15 minutes at 350 degrees.

From the Kitchen of Suzanne Guido

SANDIES (ALSO KNOWN AS COCOONS) 2 teaspoons vanilla 1 cup margarine (I use Butter 2 cups flour flavored Crisco. Just re1 cup pecans member to add the required 1 to 2 cups of sifted powdered water when substituting for sugar margarine or butter.) 1/3 cup sugar 2 teaspoons water Set out margarine to soften if that is what you will be using. Finely chop the 1 cup of pecans. (I use a pecan chopper, but if you do not have one, chop by hand.) Cream margarine and sugar until fluffy. Add water and vanilla, mixing well. Add your flour and pecans. Put the dough in the refrigerator for a couple of hours to firm. This makes it easier to work with. Scoop up a tablespoon worth of dough rolling it into a ball, then rolling it to resemble a log. Place on greased cookie sheet. Bake at 325 degrees for 20 minutes. Place on cookie rack to cool once out of the oven. While they are still warm, roll them in the powdered sugar. Once they begin to cool, roll them again and place back on the cookie rack to complete the cooling process. You can then store them in a cookie tin. I line the bottom with waxed paper, then repeat with wax paper between each layer. From the Kitchen of Jo Ann Herrington

GRANOLA BARS 1 cup peanut butter 3 cups quick-cooking oatmeal 2 teaspoons vanilla 3 cups Rice Krispies cereal 1 cup chocolate chips 1 cup light Karo syrup 1 cup brown sugar Mix together oatmeal and cereal. In a large saucepan, combine Karo and brown sugar. Heat just until boiling; remove from heat and immediately stir in peanut butter and vanilla. Add dry ingredients; stir in chocolate chips. Press into 9 inch by 13 inch pan. Let cool and cut into bars.

PEANUT BUTTER COOKIES 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup butter or margarine, softened 1/2 cup peanut butter 1 teaspoon vanilla 1 egg 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 4 teaspoons sugar Heat oven to 375 degrees. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in peanut butter, vanilla, and egg until well blended. On low speed, beat in flour, baking soda, and salt until well combined, scraping bowl occasionally. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. With fork dipped in 4 teaspoons sugar, flatten balls in crisscross pattern. Bake 6 to 9 minutes or until set and golden brown. Immediately remove from cookie sheets.

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TEA CAKES 2 sticks margarine 1 3/4 cups sugar 3/4 cup cooking oil 2 large eggs 1 teaspoon vanilla 4 cups all-purpose flour 1 teaspoon cream of tartar 1 teaspoon soda 1 teaspoon salt Cream margarine and sugar; add eggs and oil. Mix well. Add vanilla and flour to which cream of tartar, soda, and salt have been added. Drop by teaspoon full onto ungreased baking sheet. Bake at 300 degrees for 8 15 minutes. Take up immediately. Cookies will be a little soft but will get crisp when cool. From the Kitchen of Kristin Jordan

DATE NUT PINWHEEL COOKIES For filling: 1 8 ounce package pitted, chopped dates 1/4 cup sugar dash of salt 1/3 cup water 1 cup chopped pecans Mix all but pecans, bring to a boil. Simmer about 5 minutes. Pour in pecans. Cool. For cookie: 1/2 cup butter 1/2 cup light brown sugar 1/2 cup sugar 1/2 teaspoon vanilla 1 egg 2 cups plain flour 1/2 teaspoon salt 1/4 teaspoon soda Mix. Shape into 2 balls. Chill in refrigerator. Roll out into rectangle. Spread filling. Roll up. Wrap and put in freezer. When you are ready to cook, slice into cookies and bake at 350 degrees until light brown.

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From the Kitchen of Faye Lehmann

FORGOTTEN COOKIES 2 egg whites 2/3 cup sugar 6 ounces chocolate chips Heat oven to 350 degrees. Beat egg whites and slowly add the sugar while beating at low speed. Stir in chocolate chips. Drop by teaspoons onto greased cookie sheet and place in preheated over. Turn the oven off. Leave in the oven over night and “forget them.” If not overnight, leave in over for at least 6 hours and do not peek!

SHORTBREAD COOKIES 1 cup butter (no oleo) 1/2 cup sugar 2 1/2 cups plain flour Cream butter and sugar. Add flour. Use pastry cutter, but you will need to use your clean hands to mix thoroughly. Pat into ungreased 8 inch by 10 inch pan. Bake at 350 degrees for 30 – 45 minutes until lightly brown. Cut into squares or diamond shapes while still hot. If you wait until cool, the cookies will crumble. From the Kitchen of Carol Smith

PECAN PIE COOKIES 1 stick of butter, softened 1 cup brown sugar, firmly packed 1 egg 1 cup all-purpose flour 1 cup pecans, chopped 1 teaspoon vanilla Mix all ingredients together. Bake 375 degrees for 12 to 15 minutes, and let cool. From the Kitchen of Camille Tedder

CHOCOLATE KRINKLE COOKIES 4 squares sweetened chocolate 1/2 cup oleo 4 eggs 1/2 teaspoon salt 2 tablespoons baking powder 2 cups flour 2 teaspoons vanilla 1 cup powdered sugar Grease or spray pan. Melt chocolate squares. Add oleo and salt. Place sugar in bowl. Pour over mixture and mix well. Add eggs one at a time, beating well. Sift dry ingredients and gradually add. Add vanilla and beat well. Refrigerate 5 hours. Roll bite size balls in powdered sugar. Place on ungreased cookie sheet. Bake 10 - 12 minutes.

GINGER COOKIES

HOLIDAY COOKIES AND ICING

1 teaspoon cinnamon 2 cups flour 1/4 cup molasses 3/4 cup shortening 1/2 teaspoon salt 1 tablespoon ginger 1/2 teaspoon granulated sugar 1 cup sugar 1 teaspoon cloves 1 egg, unbeaten 2 teaspoon baking soda Measure flour, ginger, baking soda, cinnamon, and salt into sifter, and sift twice. Cream shortening and add sugar gradually, creaming after each addition. Beat in eggs and molasses. Sift dry ingredients over creamed mixture and blend well. Form dough into balls about 1 inch in diameter. Roll in granulated sugar and place at least 2 inches apart on ungreased cookie sheet. Bake of 375 degrees for 8 minutes.

4 cups sifted all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup oleo 2 cups sugar 3 eggs 1 teaspoon vanilla Sift first three ingredients together. Cream oleo into the dry ingredients already mixed together. Slowly add and beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Cover bowl and chill until firm enough to roll. Cut with appropriate cookies cutter for the season. On greased cookie sheet, bake 8 - 10 minutes until golden. For icing: Blend 1/3 cup of oleo, sifted 1 pound confectionerâ&#x20AC;&#x2122;s sugar, and food coloring. Add 5 tablespoons milk and 1 teaspoon vanilla.

NELLâ&#x20AC;&#x2122;S COOKIES 1 Duncan Hines Yellow Cake Mix 2/3 cup oil 1 egg 1 teaspoon vanilla or almond extract 1 package of bits of brickel Mix all ingredients together and shape in balls. Bake at 350 degrees for 12 - 15 minutes.

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“Undecking” the Halls story and photos by Jennie Guido

Donna Smallin’s Organizing Plain and Simple offers many tips that can be useful for those looking to de-clutter their everyday lives.

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ith my pumpkins on the curb for trash pick up and my turkey platter tucked away in my china cabinet, it is finally safe to unearth those boxes of delicate ornaments, cluttered lights, and dusty wreaths. However, if you are anything like me, one thought is lingering in the back of your mind—how will I ever get all of this stuff back in those boxes come December 26? Luckily, I consider myself a person with slight obsessive-compulsive tendencies; so you, too, get to reap the benefits of my need for all things neat and tidy when it comes time to “undeck” the halls. With Black Friday still nipping at my wallet, this is the perfect opportunity to rack up on a few new storage containers and organizational pieces. So, go ahead; brave those stores. These sales won’t last long. Just a reminder, though. Those containers can get rather heavy, and your designated storage space may not be the size of an Olympic swimming pool; so think small when filling your buggy at the Mart of Walls. I came across a book in my archives that has proved to be the “Bible” of organization, especially when it comes to packing up the holly and the mistletoe that covers my home. Organizing Plain & Simple by Donna Smallin, a member of the National Association of Professional Organizers, not only gives wonderful advice on how to put away Christmas but also teaches readers how to organize the rest of your everyday life.

One way to protect small, fragile ornaments is to store them in an item most homes can salvage during the year — egg crates.

Now, let’s begin the plan of taking down your Christmas décor. A few personal tips that I have for you as you begin this sometimes daunting task are: 1. Designate an area in your home that your seasonal pieces will be stored. Whether an empty closet, a corner of your carport, a cabinet in your laundry room, or stuffed in the crooks of an attic or basement, you need to be able to get to this space, see what you have, and pull out boxes without an avalanche of décor tumbling down. 2. Save everything from opening those mountains for gifts. Tissue paper, empty wrapping paper rolls, and cardboard boxes can save you money and a few dozen trips out of the house looking for these things you tossed days beforehand. 3. Take a deep breath. This is going to take some time, so do not rush the process of getting organized. I promise it will pay off next year when this time of year rolls around again. Bluffs & Bayous { December 2013 { Page 65

Top—Wrapping paper that retail stores use to protect your fragile purchases makes for a smart option when storing your decorations. Bottom—Storage containers are an organizer’s best friend. When filling them with ornaments, be sure to place the ornaments with thick tissue paper between each layer.

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In her opening, Smallin explains the importance of being an organized person. She believes, “Getting organized is really about taking control of your life, sorting through everything that demands your time and space, determining what’s really important to you, and letting go of what’s not. To get the wheels of this process in motion, start by assessing your situation.” Smallin then goes on to say that once you have assessed the severity of your clutter, you need to commit to a plan to get back on track and take action quickly. These plans should be something that you can easily obtain, so start small. “Create a one-month plan,” Smallin advises. “Choose five things you most want to accomplish during the month. List these items from highest to lowest priority. Be as specific as you can. At the end of the month, if you have not yet accomplished all five tasks, create a new one-month plan that outlines what you hope to achieve and what you are willing to do to make it happen.” Smallin’s advice for Christmas clean up is easy enough that you can even employ the help of your young ones when it comes time to color code, label, and make new homes for your favorite holiday memorabilia. She explains, “Gather all decorations and supplies for every holiday. Then place them into one box for each holiday. Label the boxes in big bold letters on the sides or decorate each box with wrapping paper, artwork, or colors from each holiday.” This is when you can gather up the kids and put them to work with those newly learned wrapping skills or even take this time to teach them about coloring inside the lines to color code your holiday labeled boxes. When beginning to deconstruct your tree and all other Yuletide vignettes in your home, make sure you have enough newspaper collected, tissue paper saved, or other wrapping paper gathered to insure your delicate pieces will still be intact when unpacking the following year. Personally, I like to save the wrapping and packing paper from stores when I buy these ornaments or other breakables. The Paul Michael Company, which is conveniently located throughout the South, wraps

your purchases in a thick cotton material very similar to muslin, which is folded and stashed away in my seasonal closet for this exact moment. I tend to layer my ornaments in my storage containers with a new layer of paper, muslin, or tissue between each new thin layer of ornaments. You want to be able to get the maximum amount of space utilized in your storage containers, but you also need to remember that most of these items are breakable. So the less cramming you do, the better the outcome will be. Also, you do not want to be overwhelmed by each new layer you unearth inside the container next year while decorating. If the storage container route is not for you or takes up too much space, Smallin has some interesting and inventive ideas when storing ornaments and lights that are not only good for your budget but also help the environment. “Holiday ornaments require care when packing. Protect your ornaments from breaking by using ornament boxes,” Smallin explains, “or wrap ornaments in tissue or newspaper and store several in each partition of a cardboard liquor or wine box; your local liquor store will be happy to give these to you. Very small breakable ornaments can be stored in empty egg cartons secured with a rubber band around each end.” As for those pesky twinkle lights, Smallin adds, “To keep strands of holiday tree lights or garland from becoming a tangled mess, wrap them around empty wrapping paper tubes.” I have also seen pieces of a cardboard box cut into rectangles and wrapped in lights with the edges taped down to ensure a snug wrap job. Once your boxes are labeled and packed away, the tree is headed to its new home in a fishing hole somewhere, and your home is de-needled and de-snow villaged, kick back and relax with a cup of hot cocoa. You made it! You conquered “undecking” the halls! Want to know the best part about all of your hard work? Next year will be a breeze and every year after for that matter. So, chalk another one up for the OCD sufferers and professional organizers of this world. They know what they are doing!

Your Keys to the Holidays in Vicksburg

he time is finally upon us for days spent with family and friends and nights filled with seeking out the best Christmas décor in town. Vicksburg, Mississippi, is home to decorations and seasonal event unlike any other town along the Mississippi River. This year, Vicksburg introduces a new theme for the yule tide season of giving with “Vicksburg—Your Keys to the Holidays.” Events throughout the months of November and December include the Tree Lighting at the Outlets of Vicksburg, the downtown Christmas parade, bedecked Bed and Breakfasts throughout the city, and the Old Courthouse Museum Christmas ball. Be sure to head over to Vicksburg to help spark your holiday spirit with the beautiful and festive lights and décor it will have to offer.

1. Annabelle’s dining table is a sight to see fully dressed for Christmas. 2. Be sure to marvel at the Christmas tree bedecked for the holidays at the Outlets at Vicksburg. 3. Miss Mississippi’s Outstanding Teen Anne Elizabeth Buys and Santa Claus ring in the Christmas season. 4. Christmas shopping in Vicksburg offers that hometown experience with everything in store. 5. During the Christmas hustle and bustle, shop, dine, and rest in one of Vicksburg’s many bed and breakfasts. 6. The Church of the Holy Trinity’s Conservatory of the Fine Arts Student Orchestra performs the best of holiday cheer. 7. Annabelle Bed & Breakfast is a wonderful winter retreat this holiday season.

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NATCHEZ, MS

Talking with Heroes Blog Talk Network

Jimmy Allgood and G. Mark LaFrancis

he Home With Heroes Foundation, which is a private, non-profit organization of Natchez, Mississippi, hosts the on-line forum and event â&#x20AC;&#x153;Talking with Heroes Blog Talk Network.â&#x20AC;? This show is led by G. Mark LaFrancis and Jimmy Allgood, both of Natchez, Mississippi. A recent interview was of Jennifer Marino, a former Marine Corps helicopter pilot, and Van Brinson, chief executive officer of World Team Sports. Marino is conducting a seventy-seven day bicycle ride across America devoted to awareness of Gold Star Mothers, which is mothers of men and women who died while serving in the Armed Forces. Brinson heads a non-profit organization that is dedicated to helping people, especially veterans, heal through outdoor adventures. People may listen on-line, www.talkingwithheroes.com, with their computers, laptops, or portable devices.

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THE social SCENE NATCHEZ, MS

Forever Friends 65th Annual Christmas Party

he Forever Friends have been celebrating an annual Christmas party for sixty-five years. The girls are graduates from Edwards High School in Edwards, Mississippi, and along with their husbands have rotated different towns and cities to gather each summer or late fall to celebrate. Always exchanging gifts each year the group has selected a theme for gifts and depending on where the event took place, held dinners, tours and the special Christmas party decked â&#x20AC;&#x153;to the hallsâ&#x20AC;?. While some of the Forever Friends have passed away, the second generation of the deceased friends came to represent their mother during this 65th celebration.

1 Mary Ann and Joe Eidt , Janielle Stutts, and Miller and Lou Bankston 2 Jennifer Staurt, Jan Dantzler White, Lawran Richter, and Barbara Behrends 3 Lou Lawrance Bankston, Barbara Bankston Behrends, Lawran Bankston Richter, and Miller Bankston 4 Lou Lawrance Bankston, Janielle Pickett Stutts, and Mary Ann Foggo-Eidt 5 Jennifer and Mary Ann Foggo-Eidt

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’TIS THE SEASON

story by Johnny Bowlin

Lessons from the Nursing Home

wanted to share a story about an early Christmas present I received back in October. I am now serving as a hospice chaplain with SouthernCare in Brookhaven, Mississippi, and I was visiting one of the nursing homes in the area to spend time with one of our patients. I noticed a gentleman sitting in a wheelchair in a lobby area as I walked into the nursing home. I spoke to him and headed to the room of our patient. I enter the room to find this dear lady who I came to see was sound asleep. I was not going to wake someone from a good nap, so I decided to head back to the lobby area and check back in a few minutes. I sat down and noticed the gentleman was still there. He started a conversation with me that I will never forget. He started by saying that he was ninety-nine years old, and he had only been at this nursing home for a few months. He said that his daughter could no longer take care of him. While he liked this place, it was not his home. I sensed some sadness from him not about the nursing home but about the relationship he had with his daughter. He said, “Things can get tough between a father and a child when it comes to things like this.” He appreciated the care he was receiving, but he missed his longtime home

in Lincoln County. He talked about serving in the Marines in World War II. I shared with him that both of my grandfathers were Army vets from World War II. The conversation then turned to the subject of death. He said, “I know at my age that death is coming, and it worries me.” I responded by talking about faith and the promise of eternal life. He smiled and said, “I am ok with God. It is the process of death that is a mystery to me.” We talked about how the Bible does not give us but glimpses of the hereafter. He said to me after a few moments that every night he goes to bed thinking about vacations he had with his deceased wife. He told me that he was married to his first wife fortyeight years and his second wife for nineteen years. He shared, “Me and my second wife went everywhere with our friends all over the country.” I thought about how this was a far cry from what I normally end my day thinking about. I usually rehash the day or think about what lies ahead for the next day. What a relief it would be to end the day by thinking about fun times and good friends instead of worries and assignments. We talked about family and he told me, “Son, always hug your wife and tell her you love her no matter what. Hug

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your kids and tell them you love them every day. I have struggled in my life with telling people close to me that I love them. I regret that I did not tell my mother that I loved her before she died. I hope to get to see her in Heaven, tell her that I love her, and make it right.” I was fighting back tears hearing him talk this long time regret. Our conversation ended with this profound statement about having peace in your heart. He shared, “A man can have peace in his heart every night if he knows two things. First, he should know that he has forgiven himself and is not carrying around a lot of guilt. Second, that a man has made peace with others; and his relationships are good.” I knew that our meeting was not an accident but a divine appointment. What a gift from God when He sends people into our lives to impact us. In the hustle and bustle of this season, do not overlook any opportunity to be a gift of encouragement in someone’s life; and maybe, we will all go to bed dreaming of sunny beaches and beautiful mountains. Merry Christmas. Johnny Bowlin lives in Meadville, Mississippi, and currently serves as a chaplain for SouthernCare hospice in Brookhaven, Mississippi.

THE social SCENE MCCOMB, MS

Baby Shower for the Tamor Family

he Tamor family is expanding! Stacey Tamor and her husband, Dr. Keith Tamor, were contacted a few weeks ago to hear the great news. They were chosen by a family in Texas to be the adoptive parents of a special needs child, Matthieu Forrest. Stacey and her family were showered with a Texas-themed party October 20, 2013, at the historic Brentwood House in McComb, Mississippi. Welcoming the new baby are brothers Merritt and Chandler, and sisters Autumn and Ella.

4 5

1 Front— Ella Tamor; back—Bea Sabbits, Debbie Simmons, Stacey Tamor, and Dawn Johnson 2 Sue Jones, Tabitha Forbes, Cathy Rawls, and Elizabeth Warner 3 Guylene Honea, Rene Connelly, Joe Moulder, and Beryl Snow 4 Linda Tamor, Leigh Anne Allen with Stacey and Ella Tamor

6 5 Front—Regan Jones, Carla Stringer, and Aimee Wigginton; back—Leigh Anne Allen, Suzannah Britt, Barbara Willis, and Melanie Bishop 6 Amy Wigginton and Melanie Bishop

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DECEMBER up

& coming! PREMIER EVENTS

December 5 Victorian Luncheon and Soup and Casserole Sale Natchez, MS The Natchez Garden will kick off the holiday season with a Victorian Luncheon and Soup and Casserole Sale from 11:30 a.m. to 1:00 p.m. at Magnolia Hall at 215 South Pearl Street in Downtown Natchez, Mississippi. For the soup and casserole sale, prices are as follows: $20 for large casseroles, $12 for small casseroles, $10 for quarts of soup, and $5 for pints of soup. This is the perfect event to get you in the holiday spirit and stock those freezers before the hustle and bustle of Christmas begins! Tickets are $12 per person and on sale now at the Garden Club office by calling (601)443-9065. For more information about this event, please call the Garden Club office or check the club’s website (www.natchezgardenclub.org), Facebook page, or Twitter account. December 6-8 Craftsmen’s Guild of Mississippi’s 37th Annual Chimneyville Crafts Festival MS Trade Mart Jackson, MS A holiday tradition with unique, handcrafted works by more than 150 juried craftsmen in wood, pottery, glass, fiber, metal, basketry, jewelry, and more that will stand the test of time. Named “Best Festival in Mississippi” in 2011 by the Mississippi Tourism Association, the Preview Party will be held Friday, December 6, 2013, from 7:00 - 10:00 p.m. Tickets are $50 / $45 in advance with entertainment featuring the Hanalena Band. The festival will be held Saturday, December 7, 2013, from 10:00 a.m. – 5:00 p.m. and Sunday, December 8, 2013, from noon to 5:00 p.m. Tickets are $10 / $8 in advance. Check out the Facebook page, Chimneyville Crafts Festival, for more information. December 6 - 7 & 13 - 14 Vicksburg: Your Key to the Holidays Vicksburg, MS The citizens of Vicksburg, Mississippi, are opening up their homes to the community to try and bring some Christmas joy to everyone around them. “Your Key to the Holidays” is a great way to get in the Christmas spirit by seeing beautifully decorated homes and attending family events. Some of the houses that are included in the tour are the Annabelle House, the Cobb House, the Baer House, The Bazsinsky House, McNutt House, The Corners House, and the Great Hope Manor. Tickets are $15 individually and $30 for the package of tours. This is a family oriented event, so be sure to mark your calendars. For information please call (601)638-2000 or visit www.visitvicksburg.com.

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December 7 6th Annual Holly Days Arts and Crafts Show Vicksburg, MS The Southern Cultural Heritage Foundation presents the 6th annual Holly Days Arts and Crafts show December 7, 2013, in the historic SCH Auditorium. The hours of the show are 9:00 a.m.- 3:00 p.m. Admission is $1 per person. A much-anticipated annual event, Holly Days will feature a wide assortment of over thirty quality vendors showcasing their wares plus local talent entertaining the attendees. Be sure to mark your calendars, and do not miss this wonderful craft show. For more information, call the SCHF Business Office (601)631-2997 or email info@southernculture.org.

December 8 Christmas Tour of Homes St. Francisville, LA The holidays bring out the best in people, and the community of St. Francisville is once again opening up their doors for the Christmas Tour of Homes. This year the homes include those of Betsy and Chirstophe Levasseur, Coco and David Treppendahl, Emily and Billy Honeycutt, and Anna Macedo. The tours will begin at 11:00 a.m. and run until 5:00 p.m. At each location there will be food, live music, or other attractions. Tour tickets are $20 per person, and the proceeds go to the Friends of the West Feliciana Parish Library. Advance tickets may be purchased online at www.wftourofhomes.bpt.me or at the West Feliciana Parish Library. For more information please call Pat Heurtin at (225)784-2731 or email patheurtin@aol.com December 8 Christmas Tour of Natchez Homes Natchez, MS Enjoy a Sunday afternoon tour of holiday decorated homes in downtown Natchez, Mississippi. From 2:00 p.m. – 5:00 p.m. on Sunday, December 8, 2013, Holly Hedges, home of Alan Kochek; The Carkeet House, home of Susan and John Hudson; The Peter Insler House, home of Stephanie and Robin Punches; The Karlson and Walker House, home to Keith Karlson and Al Walker; and The Bailey House, home of Linda and Jack Rodriguez, will be on tour. Tickets to tour these homes are $15 per person or $25 per couple. All proceeds support the Natchez Armstrong Library. For more information visit www.natchezlibraryfriends.org or call (601)445-8862. December 8 - 9 Port Gibson Christmas Pilgrimage Port Gibson, MS Port Gibson will hold a unique holiday pilgrimage, welcoming guests to tour the following homes and churches: White House, The Gutherie House, Isabella’s House, Trenmont, Collina, Senator Butler, First Presbyterian Church, Gemiluth Chasssed Synagogue, St. James Episcopal Church, St. Joseph’s Catholic Church, First Baptist Church, and Port Gibson United Methodist Church. On December 8, 2013, tour hours are from 10:00 a.m. until noon and 1:00 p.m. until 4:00 p.m.; and on December 9, 2013, the hours are from 1:00 p.m. until 4:00 p.m. A $20 one-day pass may be purchased at the Chamber of Commerce at 1601 Church Street. In addition to the tours, a photography display of the Allen Collection of photographs, 1906-1915, will be housed at City Hall. Lunch is available at Isabella’s from 11:30 a.m. until 2:00 p.m. both days. For more information contact the Chamber of Commerce at (601)437-4351. December 14 ArtsNatchez Art Auction Natchez, MS The annual Art Auction to be held in conjunction with Second Saturday in the gallery of ArtsNatchez located at 425 Main Street, Natchez, Mississippi, will be on December 14, 2013. The featured artist for December will be Robin Person. Person makes jewelry of several different types, including rosaries of different styles, earrings, bracelets, and necklaces. She can also make custom pieces as well as custom sizes and repairs of your own pieces. For more information contact ArtsNatchez at (601)442-0043 or artsnatchez@ gmail.com Bluffs & Bayous { December 2013 { Page 75

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December 14 & 21 1st Annual Natchez Bed & Breakfast Association’s Christmas Tour of Homes Natchez, MS Do not miss this amazing opportunity to see some of the most bed and breakfast homes in Natchez, Mississippi on December 14 and 21, 2013. On December 14, 2013, Monmouth, Linden, and Devereaux Shields will be open for tour from 5:30 – 9:00 p.m. On December 21, Dunleith, Magnolia Cottage, and Bisland House will be open for tour from 5:30 – 9:00 p.m. Admission for the tours are: adults $30, children $15, and free for children under 6 years of age. These beautiful houses will be decorated for Christmas and are something to see, so make sure you do not miss this event. For more information, please call 1(800)647-6742 or visit www.natchezpilgrimage.com.

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Through January 6 Festival of Lights Natchitoches Historic District Natchitoches, LA Times vary (800)259-1714 www.christmasfestival.com

December 1 Dunleith Christmas Brunch Dunleith Plantation Natchez, MS Castle Restaurant 84 Homochitto Street 11:00 a.m.- 2:00 p.m. (601)446-8500 / www.dunleith.com

December 1 Old Fashioned Christmas Open House Downtown Vicksburg Vicksburg, MS 1:30 - 5:00 p.m. www.visitvicksburg.com December 1 Land of the Sweets Boudreaux’s Baton Rouge, LA 2647 Government Street $30 per person / $250 per table (225)766-8379 / nicole@batonrouge.org www.theadvocate.com December 1 An Italian Palate Book Signing Lorelei Books Vicksburg, MS 1103 Washington Street 1:00 - 3:00 p.m. (601)634-8624 / www.visitvicksburg.com December 1 Downtown Vicksburg Old Fashioned Christmas Open House Downtown Vicksburg Vicksburg, MS 1:30 - 5:00 p.m. www.visitvicksburg.com December 1 Vidalia Christmas Parade Vidalia, LA 3:00 p.m.

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up & coming! DECEMBER December 2 10th Annual Author Extravaganza Main Street Books Hattiesburg, MS 210 North Main Street (601)584-6960 / www.visithattiesburg.com December 2 through 22 A Natchez Christmas Carol The Natchez Little Theatre Natchez, MS 319 Linton Avenue 7:30 p.m. $15 admission www.natchezlittletheatre.com December 3 The Museum Store Holiday Open House Mississippi Museum of Art Jackson, MS 380 South Lamar Street 10:00 a.m. - 7:00 p.m. (601)960-1515 / www.msmuseumart.com

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December 3 McComb Christmas Parade Downtown McComb McComb, MS 10:00 a.m. December 3 USM Symphony Holiday Spectacular Southern Miss University Hattiesburg, MS 118 College Drive 7:30 p.m. (601)266-5418 www.southernmisstickets.com December 3 Music in the City and Lighting of the Bethlehem Tree Mississippi Museum of Art Jackson, MS 380 South Lamar St. 5:15 p.m. (601)960-1515 / www.msmuseumart.org December 3 Sounds of the Season William Carey University Hattiesburg, MS 498 Tuscan Avenue 12:00 -1:00 p.m. www.williamcarey.edu December 3 - January 5 Bethlehem Tree Mississippi Museum of Art Jackson, MS 380 South Lamar Street (601)960-1515 / www.msmuseumart.com December 4 Rolling Fork Christmas Parade Downtown Rolling Fork Rolling Fork, MS 4:00 p.m. (662)873-2814 / www.visitvicksburg.com December 4 Ben Shaw Live Roca Vicksburg, MS 127 Country Club Drive 6:30 p.m. (601)638-0800 / www.rocarestaurant.com

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up & coming! DECEMBER December 4 Bowies Holiday Mixology Bowies Tavern Natchez, MS 100 Main Street Learn 5 unique cocktails with appetizer $35.00 per person (601)446-8500 December 4 Brookhaven Christmas Parade Brookhaven, MS 7:00 p.m. www.brookhavenchamber.org December 5 - 22 A Christmas Carol Little Theatre of Alexandria Alexandria, LA 1202 Third Street Thursday and Friday 8:00 p.m. / Saturday and Sunday 3:00 and 5:00 p.m. $15 admission www.cityofalexandriatheater.com

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December 5 Cleveland Christmas Parade Downtown Cleveland Cleveland, MS 5:30 p.m. (800)295-7473 www.clevelandmschamber.com December 5 USM Symphony Holiday Choral Spectacular University of Southern Miss Hattiesburg, MS 118 College Drive 7:30 p.m. (601)266-05418 / www.usm.edu December 5 Holiday Magic Alexander Fulton Mini Park Alexandria, LA Third Street 5:00 p.m. Free admission (318)449-5051 December 5 Middleton’s School of Dance ‘Twas the Night Before Christmas City Auditorium Natchez, MS 100 Jefferson Street 7:00 p.m. $5 Admission (601)443-1554 December 5 Brookhaven Christmas Parade Downtown Brookhaven Brookhaven, MS 6:45 p.m. December 5 – 8 Christmas Belles Ruston, LA Dixie Center for the Arts 7:00 – 9:00 p.m. $12 Adults / $ 6 Students (318)255-1450 / www.louisianatravel.com December 5, 12, & 19 Eola Christmas Concert Eola Hotel Natchez, MS 110 North Pearl Street 5:30 p.m. www.natchezevents.com Page 80 { December 2013 { Bluffs & Bayous

up & coming! DECEMBER December 6 A Christmas Cabaret Natchez Convention Center Natchez, MS 211 Main Street 7:00 p.m. www.natchezconventioncenter.com December 6 Vicksburg Art Association: A Blue Christmas Old Constitution Firehouse Vicksburg, MS 1204 Main Street 8:00 - 11:00 p.m. (601)638-9221 / www.visitvicksburg.com December 6 Clarksdale Christmas Parade Downtown Clarksdale Clarksdale, MS 7:00 p.m. (662)627-7337

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December 6 Magnolia Christmas Parade Magnolia, MS 5:30 p.m. www.pikeinfo.com December 6 & 7 Belhaven Singing Christmas Tree Belhaven University Jackson, MS 1500 Peachtree Street Soccer Bowl (bring blankets & chairs) 7:30 p.m. Free admission (601)968-5940 / www.belhaven.edu December 6 - 7 & 13 - 14 Vicksburg: Your Key to the Holidays Home Tours Vicksburg, MS $15 - $30 admission (601)638-2000 / www.visitvicksburg.com

December 6 - 7 AG Museum Country Christmas AG Museum Jackson, MS 1150 Lakeland Drive $3 admission (601)432-4500 / www.visitjackson.com December 6 - 7, 13 - 14, 20 – 23, & 27 - 30 Holiday Light Safari Alexandria Zoo Alexandria, LA 3016 Masonic Drive 5:30 p.m. $6 admission (318)441-6810 www.thealexandriazoo.com December 6 – 7 DRABO Christmas Craft Show Scot Hamilton Warehouse Ruston, LA 9:00 a.m. – 5:00 p.m. Free admission (318)777-1964 / www.visitlouisisana.com

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December 6 – 8 Amahl and The Night Visions Parkside Playhouse Vicksburg, MS 101 Iowa Avenue 7:30 p.m. Adults $12 / Seniors $10 / Students $7 (601)636-0471 www.vicksburgtheatreguild.com December 6 - 8 37th Annual Chimneyville Crafts Festival Mississippi Trade Mart Jackson, MS High Street Friday 7:00 - 10:00 p.m. Saturday 10:00 a.m. - 5:00 p.m. Sunday 12:00 - 5:00 p.m. (601)856-7546 / www.mscrafts.org

up & coming! DECEMBER December 6 - 8 Christmas in the Country St. Francisville, LA 11936 Ferdinand Street 8:00 a.m. - 5:00 p.m. (225)635-3873 www.stfrancisvillefestivals.com December 6 - 22 Del Rey Artisans Fine Art & Craft Holiday Market Alexandria, LA 2704 Mount Vernon Avenue Friday 6:00 – 9:00 p.m. Saturday 10:00 a.m. - 4:00 p.m. Sunday 12:00 - 4:00 p.m. (703)838-4827 www.cityofalexandriala.com December 7 Ferriday Christmas Parade Ferriday, LA Noon www.townofferriday.com

December 7 The Briars’ Breakfast with Santa The Briars Plantation Natchez, MS 31 Irving Lane 10:00 a.m. (601)653-0017 www.natchezpilgrimage.com December 7 Second Saturday Downtown Natchez Natchez, MS 6:00 – 8:00 p.m. (601)442-2929 / downtown@natchez.org December 7 Natchez Christmas Parade & Fireworks Natchez, MS Main Street / The Bluff 6:00 p.m. Parade 7:00 p.m. Fireworks

December 7 Vicksburg Christmas Parade of Lights Vicksburg, MS Washington Street 5:00 p.m. (601)634-4527 www.downtownvicksburg.org December 7 Visit with Santa The Outlets at Vicksburg Vicksburg, MS 4000 South Frontage Rd Suite 123 2:00 – 5:00 p.m. 601-636-7434 www.outletsatvicksburg.com December 7 Tree Decorating Downtown Cleveland Cleveland, MS 10:00 a.m. – 12:00 p.m. Free admission www.clevelandmschamber.com December 7 Jackson Christmas Parade & Tree Lighting Ceremony Downtown Jackson Jackson, MS 7:00 p.m. www.visitjackson.com Bluffs & Bayous { December 2013 { Page 83

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December 7 6th Annual Holly Days Arts & Crafts Festival Southern Cultural Heritage Center Vicksburg, MS 1302 Adams Street 9:00 a.m. - 3:00 p.m. $1 admission (601)631-2997 / www.southernculture.org December 7 2nd Annual Craft Fair Gadsby’s Tavern Alexandria, LA 400 Canal Street 9:00 a.m. - 3:00 p.m. www.cityofalexandriala.com

December 7 Holiday Designer Tour of Homes Alexandria, LA 11:00 a.m. - 4:00 p.m. $30 members / $35 non-members (703)224-2351 www.cityofalexandriala.com December 7 Christmas Village Arts & Handmade Crafts National Guard Armory McComb, MS 9:00 a.m. – 3:00 p.m. Betty Chighizola (601)222-0087 Tmorgan100@yahoo.com

December 7 39th Annual Clinton Christmas Parade Olde Towne Clinton Clinton, MS 6:00 p.m. December 7 McComb Christmas Parade McComb, MS 10:00 a.m. (601)684-2291 December 7-8 The Nutcracker Thalia Mara Hall Jackson, MS 255 Pascagoula Street Saturday 7:30 p.m. / Sunday 2:00 p.m. Tea Party - 12:30 p.m. on Sunday (601)960-1560 / www.balletms.com December 7 – 8 The Nutcracker Mississippi Metropolitan Ballet Jackson Academy Performing Arts Center Jackson, MS 2:00 p.m. and 7:30 p.m. “Nutcracker Sweet” Tea Party - 4:00 p.m. www.metroballet.com December 7 Light in the Night YMCA 5K Clinton, MS www.mstrackclub.com

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up & coming! DECEMBER December 8 The Forgotten Carols Saenger Theater Hattiesburg, MS 201 Forest Street 7:00 p.m. $5 admission www.hattiesburgsaenger.com December 8 Big River Jamboree Shrine Hall Natchez, MS 229 Morgantown Road 6:00 p.m. www.visitnatchez.com December 8 Alexandria Christmas Parade Gus Kaplan Drive Alexandria,LA 2:00 p.m. Becky Deville / (318)442-7668 www.cityofalexandriala.com

December 8 Library Tour of Homes Natchez, MS 2:00 – 5:00 p.m. $15 person or $25 couple 601-445-8862 www.natchezlibraryfriends.org December 8 Auburn’s 6th Annual Christmas Open House Natchez, MS 400 Duncan Avenue 1:30 – 4:00 p.m. www.natchezpilgrimage.com December 8 Elms Court through the Four Seasons Elms Court Natchez, MS 542 John R. Junkin Drive 5:00 - 7:00 p.m. www.visitnatchez.org

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December 8 Home for the Holidays Coughlin-Saunders Performing Arts Center Alexandria, LA 1202 Third Street 2:30 p.m. $25 admission James Owens / (318)484-4469 / www.cityofalexandria.com December 9 Summit Christmas Parade Summit, MS 6:00 p.m. (601)248-9882 December 10 The Extra Table Christmas Concert The Saenger Theater Hattiesburg, MS 201 Forest Street 6:00 p.m. / 8:00 p.m. $10 - $20 admission (601)584-4888 www.hattiesburgsaenger.com

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up & coming! DECEMBER December 10 String Concert Coughlin-Saunders Performing Arts Center Alexandria, LA 1202 Third Street 7:00 p.m. $5 admission John De Chiaro / (318)229-7631 / www.cityofalexandriala.com December 11 A Trip to Italy Mississippi Museum of Art Jackson, MS 380 South Lamar Street 7:00 p.m. $60 admission (601)960-1515 / www.msmuseumart.com December 11 Open Life Drawing Session at Del Rey Artisans Alexandria, LA 2704 Mount Vernon Avenue 11:00 a.m. - 5:00 p.m. $10 members / $12 non-members (708)838-4827 www.cityofalexandriala.com December 12 Ruston Christmas Parade Ruston, LA 6:00 – 8:00 p.m. (318)255-2031 / www.rustonlincoln.com

December 12 Polar Express Movie Night Martin & Sue King Railroad Heritage Museum Cleveland, MS 10:00 a.m. – Noon Free admission www.clevelandmschamber.com

December 14 Natchez Regional Jingle Bell 5K Run / Walk Natchez Visitor Center Natchez, MS 640 Canal Street 9:00 a.m. www.natchezvisitorscenter.com

December 12 - 14 It’s A Wonderful Life William Carey University Hattiesburg, MS 498 Tuscan Avenue 7:00 p.m. (601)318-6221 / www.wmcarey.edu

December 14 Ugly Christmas Sweater 5K and Children’s Rudolph Run Downtown Cleveland Cleveland, MS 4:30 p.m. www.clevelandmschamber.com

December 13 December 12 & 13 Period Dance Lessons Old Courthouse Museum Vicksburg, MS 1008 Cherry St. 6:30 – 8:30 p.m. (601)636-0741

December 14 Civil War Christmas in Fort Ward Museum Fort Ward Museum and Historic Site Alexandria, LA 4301 West Braddock Road 12:00 p.m. - 4:00 p.m. (703)746-4848 / www.visitalexandria.com

Russ-Town Band Annual Christmas Concert Dixie Arts Center Ruston, LA Free admission 7:30 – 9:30 p.m. (318)255-1450 / www.rustonlincoln.com

December 14 Breakfast with Santa Comfort Inn & Suites Vidalia, LA 1509 East First Street 8:00 - 10:00 a.m. Children under 12 - $5 (318)336-8233

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December 14 Breakfast with Santa Vicksburg Convention Center Vicksburg, MS 1600 Mulberry Street 8:00 a.m. $7 admission www.visitvicksburg.com December 14 Vicksburg National Military Park Holiday Open House National Military Park Vicksburg, MS 3201 Clay Street 10:00 a.m. - 4:00 p.m. (601)636-0583 / www.nps.gov/vick.com December 14 Confederate Ball Old Court House Museum Vicksburg, MS 7:30 â&#x20AC;&#x201C; 9:30 p.m. $50 couples / $25 individuals Period Dress / Coat and Tie (601)636-0741 societyhistorica@bellsouth.net December 14 The Muse Makers Market Alexandria Museum of Art Alexandria, LA 933 Second Street 9:00 a.m. - 1:00 p.m. Cindy Blair / (318)443-3458 www.cityofalexandriala.com December 14 Holiday Art Walk Downtown Hattiesburg Hattiesburg, MS 4:00 - 8:00 p.m. www.hattiesburgevents.org December 14 Osyka Christmas Parade Downtown Osyka Osyka, MS 4:00 p.m. Pictures with Santa, food, beverages, and fireworks www.pikeinfo.com

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up & coming! DECEMBER December 14 - 15 Ice Skating on the Bluff Broadway Street Natchez, MS 10:00 a.m. - 4:00 p.m. $20 admission www.visitnatchez.com December 14 – 15 Snow Queen Ballet Magnificant Jackson, MS Thalia Mara Hall Saturday 3:00 p.m. / Sunday 2:00 p.m. www.balletmagnificant.com December 15 Lessons & Carols St. Mary’s Basilica Natchez, MS 107 South Union Street 3:00 p.m. www.natchezevents.com

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December 15 Photos with Santa Stanton Hall Natchez, MS 401 High Street 2:00 p.m. (601)446-8500 www.natchezpilgrimage.com December 15 St. Joseph Orchestra Christmas Concert Southern Cultural Heritage Center Vicksburg, MS Auditorium 3:00 p.m. (601)631-2997 December 17 Unburied Treasures Mississippi Museum of Art Jackson, MS 380 South Lamar Street 5:30 p.m. (601)960-1515 / www.msmuseumart.com

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December 18 A Celtic Christmas Hattiesburg Cultural Center Hattiesburg, MS 723 Main Street 7:00 p.m. www.hahsmuseum.org December 18 Jazzy Christmas Coughlin- Saunders Performing Arts Center Alexandria, LA 1202 Third Street 7:00 p.m. Pastor Williams / (318)229-1812 / www.cityofalexandriala.com December 19 Carriage Rides Martin & Sue King Railroad Heritage Museum Cleveland, MS 6:00 â&#x20AC;&#x201C; 8:00 p.m. www.clevelandmschamber.com

up & coming! DECEMBER December 19 Museum After Hours Mississippi Museum of Art Jackson, MS 380 South Lamar Street 5:00 p.m. (601)960-1515 / www.msmusemart.com December 19 Christmas at the Castle Dunleith Plantation Natchez, MS 84 Homochitto Street $40 Advance Tickets - $45 at the Door (601)446-8500 / www.dunleith.com December 19 Winters School of Music William Carey University Hattiesburg, MS 498 Tuscan Avenue $5 admission (601)318-6221 / www.wmcarey.edu

December 19 Mississippi Chorus: Handelâ&#x20AC;&#x2122;s Messiah Thalia Mara Hall Jackson, MS 255 E. Pascagoula Street 7:30 p.m. Tickets vary (601)960-1560 / www.cityofjacksonn.org December 20 Look & Learn with Hoot Mississippi Museum of Art Jackson, MS 380 South Lamar Street 10:30 a.m. (601)960-1515 / www.msmusuemart.com December 20 Champagne & Candlelight The Burn Natchez, MS 712 North Union Street 6:00 p.m. (601)442-1344

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December 21 Gift Wrapping Service Downtown Cleveland Cleveland, MS 10:00 a.m. – Until www.clevelandmschamber.com December 21 Tea at Twin Oaks Natchez, MS Holiday Tea with Champagne Cocktails $35 per person 3:00 p.m. (601)445-0338 December 21 Disney Three Classic Fairy Tales Mississippi Coliseum Jackson, MS 1207 Mississippi Street 5:00 p.m. Tickets available online www.mdac.org December 21 & 22 Libations at Linden Linden Plantation Natchez, MS 1 Linden Place 10:00 a.m. (601)446-8500 www.natchezpilgrimage.com December 22 Eggnog at Lansdowne Lansdowne Plantation Natchez, MS 17 Marshall Road 2:00 p.m. $20 admission (601)446-7595 www.natchezpilgrimage.com December 31 Krewe of Phoneix New Year’s Eve Ball Community Center Natchez, MS 8:00 p.m. – Midnight $30 person Cash Bar, Royal Buffet, Favors, & Champagne. Music by Easy Eddie glorianeames@yahoo.com Be sure to confirm details of the events should changes have occurred since events were submitted.

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Southwest Mississippi Community College’s Homecoming Festivities

THE social SCENE

SUMMIT, MS

n Saturday, October 5, 2013, Southwest Mississippi Community College’s homecoming festivities were held on campus in Summit, Mississippi. The entire campus took part in the many events throughout the day, which ended with the crowning of Marisa Pruski crowned as Homecoming Queen.

1 Leanna Hill, 2012 Queen, crowns 2013 Homecoming Queen, Marisa Pruski 2 Homecoming Court: Maurice Ford, Escort; 3 Kaley Ford, Freshman Maid; Mike Jenkins, Escort; Marissa Jenkins, Sophomore Maid; Tobie Morris Jr., Escort; Audrey Morris, Sophomore Maid; Leanna Hill, 2012 Queen; Dr. Steve Bishop, SMCC President; Nathaniel Pruski, Escort; Arthur Curtis Bishop, Crown Bearer; Marisa Pruski, Homecoming Queen; Eleanor Jean Bishop, Flower Girl; Steve Crosby, Escort; Kaylie Crosby, Student Body Maid; Johnny Monroe, Escort; Hannah Monroe, Sophomore Maid; Shea Johnson, Escort; Shaden Miller, Freshman Maid; Corey Whitehead, Escort; Reagan Costilow, Freshman Maid. 3 First place for Organizations’ Float Competition—Bear Trackers 4 First place for Building Float Competition—Fine Arts Building 5 Second place for Organizations’ Float Competition—DECA

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SOUTHERN SAMPLER

story by Alma M. Womack

Tales of Christmas Past

y beloved friend, Loretta Taylor, had a good friend in Texas named Anne Woodley. Anne was the descendant of the pioneers who settled the Sabinal Canyon in the Utopia, Texas, area. Anne and her mother, Annalee Burns, were writers for their local paper for many years; and their writings were put into several books. They wrote about and celebrated life in the Hill Country of Texas, and they shared many good recipes with their readers during their years of writing. Today I am sharing two Christmas stories, written by Annalee Burns. One is set in 1852, and the other recounts Ms. Annalee’s childhood memories from the 20’s. “One hundred and thirty three years ago, in 1852, the Ware and Thompson families and other early settlers observed their first Christmas season in the Sabinal Canyon in the little cabins which they had hastily built following their arrival in August of that year. In all there were probably five families.

With the coming of Christmas their leader, Capt. William Ware, was ill and would die with a few months at the age of 53. His 13-year old son, John Ware, and John’s sisters, along with the four Thompson children would have little gifts in their stockings- brought along in wagons and oxcarts-pocket knives, marbles and balls for the boys; rag dolls, hair ribbons and pocket handkerchiefs for the girls, and oranges and rock candy for everyone. Christmas dinner was a hearty one of wild game-turkey and venison served with sweet potato pies, and hard gingerbread made with sorghum molasses. A few cakes were made from the precious hoard of flour. On New Year’s Eve the men observed the dawning of 1853 by going outside to shoot off their weapons. Along with their muzzle loaders, their cattle, oxen, horses, their plows and seeds for the virgin soil, these pioneers came fortified with physical bravery and deep religious faith. Else how might they have had the courage to have come at all?

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Gideon Thompson prized the Bible which had been handed down from his grandfather, another Gideon, who had been born in 1773. By the light of the flickering fireplace and tallow candles the Christmas story was read for the first time in Sabinal Canyon. The Christmas season was only a brief interlude in the first hard winter of sickness, death, loneliness and privation. Men, women and children endured untold hardships. A little Ware daughter was to die of snakebite. But the families stayed in spite of all setbacks. In time they started a school, a church, a post office, which still stands, and a store. I expect that along with me you can smell those early Christmases. The trees, always cedar. The trimmings, roping of red and green paper chains. The fruit in the stockings, and oh, the pure joy of red waxy real candles burning on the tree, giving off their own holiday scent and many times starting a fire. The burning of the sparklers down to childish fingers. Gee, Christmas

was dangerous as well as wonderful in those days. Still as real to me are the gobbling of the turkey penned for holiday feasting, a sister playing the square piano, the request of our mother to please crack walnuts for the Lady Baltimore cake, our father singing a carol as he went about his night chores. Christmas, in Waresville, 1853. Give a thought to it as your family gathers to celebrate this year. Along with the Christmas story from the Bible, remind your children of the faith and endurance which they carried with them into the Sabinal Canyon, and having come, to stay on in dreams of making homes for themselves and for the generations to come. And with hard work and vision, making those dreams a reality.”

writing messages from the good Saint to go with our gifts. Then there was the sociability, the tree at school, another tree and program at church, evenings of singing around our square piano. Aunts and uncles, cousins for an overnight stay. Passing the fruitcake around with black boiled coffee. Walnuts,

The second story: “Christmas in the 1920’s of my childhood was a world away from our present celebrations. Our tree in childhood was always a native cedar; we knew of no other kind. Cedars dotted the hills and pastures and grew along the rivers. A few days before Christmas our father took us out in the wagon to pick it out and haul it in. (Mama was busy making her Lady Baltimore cake.) Our father was torn with conflicting emotions. He liked a well-shaped tree as well as anyone, tall enough and not too bushy; three “good” sides and the “bad” side could be put against the wall. But his natural sense of speed and tension told him that back at home the cows had to be brought in and milked, the hogs fed, the hay thrown out of the loft of the barn to the hungry horses below. We must hurry, hurry.......if Mama had supper ready on time, there might be a chance of getting a 42 game organized for that night. At last the right tree was agreed upon, chopped, thrown into the wagon and borne home, where Mama (who was particular and liked things done right) agree that it would do. For some days, we sisters had spent our spare time cutting, pasting, and coloring paper chains. From the top of the closet came the sheddy, shabby, red and green roping. Daddy nailed down the tree on a rude cross of planks. The tree stood in the north corner by the window. We hastily began to string cranberries and popcorn for garlands. Out came the small red candles and the holders.......oh what a beautiful tree. A really magic tree in our eyes. The whole of Christmas was magic. Our parents supported the Santa Claus theory all the way...dropping one of a pair of mittens from his pack on the front porch,

almonds, oranges and apples. Chocolate covered cherries. The feet of the big turkey hung on the tree for an unsuspecting child. The new doll, the new handkerchiefs, the new books which we cherished. You Baby Boomers and younger, you cannot fathom a time when there was no electrical power, no radio, precious little indoor plumbing, no car at your disposal, no clothing except what was ordered from mail-order catalogs or sewed by

Our tree in childhood was always a native cedar...

your mother. No fast foods, no television to rule your day. No school cafeterias and no... and no... To you it seems a Dark Age indeed. To us it was a precious time with loving parents who ruled the roost, stayed home nights and somehow spared the money for piano and violin lessons, a few good books and a toy or two at Christmas. There was a dearth of material possessions. The few that we found in our stockings or under the Christmas tree were what made the magic of the season.” As we spoiled Americans celebrate Christmas with all of our lights and gadgets and parties and food and decorations and excess, we would do well to remember the Christmases of our forebears, how they appreciated what they had, and how they gloried in the true meaning of the Christmas story. Merry Christmas to all of our readers, and may God continue to bless us and our country. 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.

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THE social SCENE ST. FRANCISVILLE,,LA

St. Francisville Garden Symposium

he 25th Annual Southern Garden Symposium was held in St. Francisville, Louisiana, October 18 and 19, 2013. The weekend of lectures, learning, and experimenting was the pique of interest for the weekend.

1 Selina Sherriff, Kelly Williams, Mrs. Zelenka, Barbara Zelenka, Dr. Sue Abshire, Melony Drury, and Karen Watson 2 Toni McVea, Donna Wright, and Tracy Vanowitz 3 Eileen Ball, Kitty Bray, and Noreen Pyron 4 Marian F. Maloney, James T. Farmer III, Sadie Buchanan, and Sandra Hudson 5 Christine Liu, Noriko Liu, Linda Liu with Jean and James Oâ&#x20AC;&#x2122;Beirne

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THE social SCENE

ST. FRANCISVILLE,,LA

6 Marianna Barber and Nancy Barber 7 Toni McVea, Donna Wright, and Tracey Vanowitz 8 Ashley Fox-Smith, Catherine T. White, and Caroline Alberstadt 9 James Farmer III, Kitty Bray, and John Grady Burns

10 Lucie Cassity and John Grady Burns 11 Linda Ferguson, Amy Ferguson, Adel Graham, Madeline Hallah, and Ruthie Quaglino

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THE social SCENE ST. FRANCISVILLE,,LA

12 Missy Hopkins, Donna Garon, and Sylvia Weatherspoon 13 John Grady Burns and Genevieve Trimble 14 Manan F. Maloney, Cherish McCallum, and Sandra Hudson 15 Dr. Tommy and Laura Thompson 16 Mary Cleland Owens, Catherine Townsend, and Jolie Berry

17 Wally Percy Woodside and Genevieve Trimble 18 Mary Francis Smart, Janet Sins, and Lucie Cassidty 19 John Grady Burns with Noreen Pyron, Julie Riley, and Margaret Humble

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