Bluff & Bayous March/April 2022

March/April 2022

Invitation to St. Francisville 12th Biennial Spring Garden Tour Natchez 90th Spring Pilgrimage Bluffs & Bayous { March/April 2022 { Page 1

740 Jolimar Trail SE • Summit, MS 39666 • 601.276.3410 • www.jolimarsummit.com Photography by Sarah Wells Photography Page 2 { March/April 2022 { Bluffs & Bayous

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Bluffs & Bayous { March/April 2022 { Page 3

PUBLISHER/EDITOR Cheryl Foggo Rinehart COPY EDITOR

OFFICE

Jean Nosser Biglane GRAPHIC DESIGNER Susan R. DeBusk

Cheryl Rinehart

Jean Biglane

Susan R. DeBusk

Kari L. Blaney

225 John R. Junkin Drive Natchez, MS 39120 601-442-6847

bluffsmag@gmail.com bbupandcoming@gmail.com

SALES STAFF Cheryl Rinehart

www.bluffsbayous.com

Kari L. Blaney PHOTOGRAPHERS Bill Perkins Lisa Whittington

Bill Perkins

Lisa Whittington

Mark Brockway

CONTRIBUTORS Alma Womack Sam Gwin Mark Brockway Betty Joe Harris Alma Womack

Sam Gwin

FROM THE PUBLISHER

W

Betty Joe Harris

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.

ith this issue we welcome spring and all of the events and activities that go along with it— garden tours, pilgrimages, Easter, musicals, music festivals, and the solace of the season’s warmer breezes.

This issue focuses on some of the many spring events taking place in our area, and we hope you get out and take advantage of these many activities at hand in and near your hometown. Day trips and weekend get-a-ways should fill your social calendar for the next sixty days!

Be certain to include in your travels a trek to the Natchez Spring Pilgrimage which celebrates its 90th year of opening doors and extending southern hospitality to guests from around the world. On pages 5154, you can learn about the early days of this established tour of historic homes as well as garner details of its current activities. In a related vein, the West Feliciana Historical Society invites all to visit St. Francisville, Louisiana, as the society celebrates the unique West Florida Republic. Included in this weekend event, as Anne Butler explains on page 22, is a Friday evening affair along with tours and entertainment the following day. Finally, the Jackson Garden Club will hold its 12th Biennial Spring Garden Tour to benefit the Eudora Welty House and Gardens. Be sure to check out its schedule of events on pages 35-36.

Our Something Scrumptious section is loaded with recipes for delicious dishes using shrimp, found in plentiful supply in our locale, for quick suppers, easy dips, delectable casseroles, and something different—a sausage and shrimp broil with vegetables. Our household loves shrimp, and these recipes we tried out on friends during the football playoffs and came home with not even a trace of leftovers.

Amidst your goings and gatherings, save a bit of down time to settle in with two of our long-time columnists, Alma Womack and her reflections in Southern Sampler, and Sam Gwin with his thought-provoking Legal Notes. Also on tap to tempt your interest is our new contributor Mark Brockway with his take on the “1, 2, 3’s of Champagne and Sparkling Wine.” Plus, our Up & Coming Calendar—your always go-to for a brief overview of area events—is loaded with possibilities for your delving-into-spring activities. During this March and April, we hope you will enjoy all that is the best of springtime along and beyond the Mississippi.

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MARCH/APRIL 2022

F E AT U R E S Invitation to St. Francisville....................................................22 Weddings Scarborough & Rogillio..............................................................30-31 Swayze & Knapp..........................................................................32-33 Natchez 90th Spring Pilgrimage PAGES 50-54

12th Biennial Spring Garden Tour...................................36-37 Natchez 90th Spring Pilgrimage........................................50-54

FAVO R I T E S From the Stacks Wake: The Hidden History of Women-Led Slave Revolts..................................... 63

In the Garden Portulaca for Your 2022 Landscape.......................................................................... 8 Natchez Garden Club Magnolia Festival Royalty Announcment Party PAGES 10-12

Making Raised Beds Now for Summer Gardening.......................................... 46-47

Legal Notes Intricate Legal Grounds For Divorce...................................................................... 24

Riches & Relics The 1, 2, and 3’s of Champagne & Sparkling Wine............................................... 18

Something Scrumptious Scrumptious Shrimp for Your Spring Fare....................................................... 41-44 Crawfish Dishes for Spring-to-Summer Sampling........................................... 67-68

Southern Sampler The 1, 2, and 3’s of Champagne & Sparkling Wine PAGE 18

ON THE COVER Living in the South, we have available fresh Gulf Coast shrimp in multiple sizes from which to choose.

So easy to cook, shrimp can be roasted, boiled, grilled, and sautéed.

See Something Scrumptious on pages 41-44.

Photography by Cheryl Rinehart

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Quilting Traditions, Treasures, and Tasks at Hand................................................ 70

The Social Scene Natchez Garden Club Magnolia Festival Royalty Announcement Party...... 10-12 Bonfire Book Club Author Visits............................................................................ 14 30th Wedding Anniversary...................................................................................... 15 Celebration Engagement for Andrews & McClellan............................................ 20 Wesson Chamber of Commerce Awards........................................................... 25-27

Up & Coming Louisiana Events..........................................................................................56 Mississippi Events........................................................................................58

Bluffs & Bayous { March/April 2022 { Page 7

IN THE GARDEN

Portulaca

BY

Dr. Gary R. Bachman

PHOTOGRAPHY BY

Dr. Gary Bachman

For Your 2022 Landscape

I

follow a checklist for many of the plants I consider using in my coastal Ocean Springs garden and landscape each year. The plants need to thrive in heat and humidity, be drought tolerant and not need much garden supervision. In other words, plants in my yard have got to be tough.

When I recommend tough garden plants, Portulaca is always near the top of the list. But Portulaca isn’t a single species; there are actually two species I look for that go by the common names of moss rose and purslane.

Moss rose, which botanically is Portulaca grandiflora, is a vigorous and low-growing plant that forms a very colorful, moss-like, ground-hugging carpet. It’s perfect for our hot summer landscapes.

Moss rose has fleshy, succulent foliage composed of clusters of bright-green, one-inch-long cylindrical leaves arranged in clusters on stems. The flowers, both semi- and fully doubles, resemble tiny roses, hence the common name. Flower colors include yellow, orange, bright pink, and red.

Moss rose, while drought tolerant, thrives in consistently moist planting beds or sub-irrigated containers. And a big plus for me is that moss rose doesn’t need to be pinched—a pruning method used to discourage branching—because it has a naturally tight and dense spreading growth habit.

The other must-have Portulaca is purslane, known botanically as Portulaca oleracea. Think of purslane as the bigger, rougher cousin of moss rose. The flowers are bigger; and the fleshy foliage has a flattened, teardrop shape.

Purslane flowers are up to two inches across and are available in a wide color palette of rose, scarlet, apricot, orange, yellow, and white.

There are even a few bi-colors that can be found in garden centers.

Purslanes are generally low-growing and spreading flowering annuals that I think have a unique, tropical look. The stems are purplish-green, and the leaves are bright green. Regular pinching keeps purslane dense and full.

One of my favorite ways to grow moss rose and purslane is to take advantage of their spreading and trailing growth characteristics and use them in patio containers, raised beds, and hanging baskets.

These two portulaca species are heavy feeders that require adequate nutrition throughout the season for best flowering and growth. I fertilize with a water-soluble 20-10-20 or 20-20-20 fertilizer, always following label instructions.

You can allow the soil or container mix to dry out moderately between watering, since moss rose and purslane have a high drought tolerance. However, I’ve found that I get the very best flowering when the root zone is kept consistently moist, just not waterlogged.

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Moss rose is a vigorous and low-growing plant that forms a colorful, ground-hugging carpet. It’s perfect for hot summer landscapes.

Purslane flowers are up to two inches across and available in a wide color palette. Its growth characteristics make them ideal for use in patio containers and hanging baskets.

Moss rose and purslane last all summer and into the fall. As temperatures begin to drop, keep the soil on the dry side; and the plant will reward you with blooms into the fall.

Besides liking the summer heat and humidity, moss rose and purslane like full sun. Best flowering occurs when the plants receive about six hours of full sun a day. I find it fascinating that the flowers close in late afternoon and early evening, as well as on cloudy days and when the plant is under stress.

So be on the lookout for portulaca transplants later this spring.

For the adventurous, moss rose and purslane can be grown from seed, but just remember the seeds are extremely tiny.

Columnist Dr. Gary R. Bachman is an assistant extension professor of horticulture at Mississippi State University’s Coastal Research and Extension Center in Biloxi, Mississippi.

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THE social SCENE NATCHEZ, MISSISSIPPI

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Natchez Garden Club Magnolia Festival Royalty Announcement Party

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uring the Christmas season, The Natchez Garden Club held its holiday Magnolia Festival Royalty Announcement Party at Magnolia Hall in downtown Natchez, Mississippi. Club members and families of the royalty were on hand to view the honorees as they were announced and received their royalty pins. The catered event showcased seasonal fare on the dining table and at select venues throughout the historic home while music entertained following the presentation.

Photography by Lisa Whittington 1 Royal Pages: Mary Collins Carter, Julia Brown, Mary Thomas Edwards, Jaxson Warren, Steve Garner, Tucker Blaney, Brooklyn Jacobs, Della Book, and Aleah Blalock 2 Senior Royalty: Chandler Johnson, Fisher Iseminger, Ethan Huff, Maggie Ulmer, Connor Branton, Abigail Branton, Griffin Hootsell, Anna Rodriquez, and Bankston Jordan 3 Junior Royalty: Front—Crews Marchbanks, Emily Carol Loy, Ella Skates, Olivia Navarro, Halle Grace Janette, Anita Maria Jordan, and Xander Shaifer / Back—Houston Edwards, Charlie Gilly, Colton Rabb, Grayson Gay, Tristan Blalock, and Ryker Atkins 4 Magnolia Festival Pages, Junior and Senior Royalty 5 JJ Ross, Donna Sessions, Brooklyn Ross, Tim Sessions, and Corley Ann Ross

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Don and Carol Ater Tristan, Liz, and Aleah Blalock Pat Jonaitis, Todd Love, Carol Jones, and Michael Boykin Maggie Ulmer, Abagail Branton, and Fisher Iseminger Kristy Atkins and Julius Knotts Ray Bradford, James Brown, Andrea Bradford, Julia Brown, Amy and James Brown, and Torri Bradford Sara Marchbanks and Becky Hovas Mary Collins and Paige Carter Audrey and Lynn Janette Natalie, Olivia, and Nestor Navarro Tori Burgess and Connor Branton Halle Grace Janette, Ella Skates, and Audrey Janette Donna Sessions and Leah Ulmer Regan, Xander, and Nikki Shaifer Kendra Warren and Ann Parker Warren; Fisher, Barry, and Page Iseminger; and JJ Rabb and Mary Margaret Gilly Luke Janette with Sterling and Grayson Gay Jean and Bryant Reed Megan Guido, Margaret Guido, Della Book, and Gail Brooking

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Paige Carter and April Bass Billy, Maggie, and Leah Ulmer Harper Carter and Fisher Iseminger Natalie Navarro, Christine Jenkins, Robyn Gregg, and Paige Carter Ann Parker, Ella True, and Jaxson Warren Mary Margaret, Charlie, and Martin Gilly Alex Alba and Elena Rodriguez Grayson, Sterling, Garner, and Shay Gay Elena and Anna Rodriguez, Melody Thayer, and Sophia Rodriguez Amy Marchbanks, Christine Jenkins, and Mary Margaret Edwards Donna Sessions, Bertha Drew, and Chris Bartha Donna Sessions with Dennis and Klydell Johnsey Randy and Judy Busick Griffen, Regina, and Finley Hootsell

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THE social SCENE

SUMMIT AND LIBERTY, MISSISSIPPI

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Bonfire Book Club Hosts Mississippi Authors

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he Bonfire Book Club began meeting in November of 2020 with the inaugural book, Why Beulah Shot Her Pistol Inside the Baptist Church, by Clayton Sullivan. Club members read a variety of fiction and nonfiction books focusing on Mississippi authors and topics as much as possible. Members are mainly from Pike, Amite, and Walthall Counties but include some as far as Crystal Springs.

1 - Summit, Mississippi Author Ted Jackson paid a visit to the Bonfire Book Club on September 20, 2021, at the home of Jonalyn Clark in Summit, Mississippi, and discussed his book You Ought To Do a Story about Me. Released in 2020, the book follows the journey of Louisiana athlete and native Jackie Wallace as he battles the pressures of the NFL, drug addiction, and homelessness. Jackson answered questions from members about the writing process, other pivotal events he covered as a photojournalist with The Times-Picayune, and Wallace’s life now.

Front—Tracy Deer, Jonalyn Clark, Ted Jackson, Angel Maxwell, and Yvonne Howell Middle—Dollie Cotton, Lisa Lewman, Lynn Kebert, Kathy Wells, and Angie Boleware Back—Martha Busby and Melinda Smith

1 2- Liberty, Mississippi Gulfport, Mississippi, author Michael Hewes was the featured guest at the January 17, 2022, Bonfire Book Club meeting held in the home of Lora Stone in Liberty, Mississippi. Hewes’s 2020 novel, The Milk Wagon, follows a group of friends in the 1980s as they navigate high school life and develop a sudden connection with an FBI investigation. Attending with Hewes was Ron Donegan, the inspiration for the character of Mark Ragone in The Milk Wagon.

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Front—Alana Gabler, Kathy Gifford, Michael Hewes (author), Angel Maxwell, Melinda Smith, and Tracy Deer Back—Lora Stone, Carol Easley, Jessica Whittington, Lisa Lewman, Carol Dickerson, Lynn Kebert, Yvette Lott, Yvonne Howell, Beth Hewitt, Angie Duck, Nekoshia Thompson, Kathy Wells, Daniela Whittington, Jonalyn Clark, Ron Donegan, and Martha Busby

THE social SCENE FERRIDAY, LOUISIANA

Visit www.bluffsbayous.com for all social scenes.

30th Wedding Anniversary

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eith and Page Jordan celebrated their 30th Wedding Anniversary with friends and family on Saturday, December 18, 2021, at their home on Lake Concordia near Ferriday, Louisiana.

Photography by Bill Perkins 1 Victorie Jordan, Mia Smith, Alyssa Montoya, Mary Elizabeth Huff, and Kristin Jordan 2 Laurie Skates and Peggy June 3 Page Jordan, Dianne Jordan, and Vickie Cruise 4 Jeff Curtis, Keith Jordan, Mary Elizabeth Huff, James Curtis, and Doug Jordan 5 Andrea Messmer 6 Laken Curtis, Heather Curtis, Hutton Curtis, David Curtis, and Macie Curtis 7 Mary Elizabeth Huff and Kyzar Huff 8 Susan Ryan Knighton, Vance Dunn, and Betty Ann Perkins 9 Page Jordan, Betty Ann Perkins, and Keith Jordan 10 Peggy June, Bill Perkins, and Page Jordan 11 Keith Jordan and Mary Elizabeth Huff

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Champagne Sparkling Wine

RICHES & RELICS

BY

Mark Brockway

The 1, 2, 3’s of &

So Christmas, the New Year, and Valentine’s Day have passed us by, but that in no way means the opportunities to enjoy a glass of the bubbly stuff has passed. In fact, with Easter and Mother’s Day close at hand and the warmer temperatures of spring and summer on the horizon, there will be boundless chances to enjoy a glass of champagne, sparkling wine, Cava, or Prosecco with family and friends. Before we start popping corks left and right, let’s go over some basics First, all champagne is sparkling wine, but not all sparkling wine is champagne. To be called champagne, it must be produced in the Champagne region of northern France.

Champagne is most often composed of three grape varietals, Chardonnay, Pinot Noir, and Pinot Meunier. If you see “blanc de blancs” on a champagne label, it is made exclusively from chardonnay. If you see “blanc de noir” on a champagne label, it is made exclusively from Pinot Noir.

Also on champagne labels, you will see terms that designate how sweet each champagne will taste. The following terms are listed from dry to sweet: Brut Nature, Extra Brut, Brut, Extra Dry, Dry (Sec), Demi Sec, and Doux. It’s important to note these terms. Many people will purchase Extra Dry champagne, expecting it to be just that, extra dry. In fact, this style of champagne will actually be sweeter than a Brut or Extra Brut.

For traditional champagnes, some of the finest include Veuve Clicquot, Dom Perignon, Bollinger, and Laurent Perrier.

Sparkling wine is made in the United States. Some of my favorites produced here in America include Domaine St. Michelle and Gruet Brut.

Prosecco is sparkling wine produced in Italy. It is usually made from the Glera grape, which is primarily grown in the Veneto and Friuli regions of Italy. Some of my favorites include Adami, Montesarra, and LaMarca. Cava is a sparkling wine from Spain. Macabeu, Parellada, and Xarel-lo are the most popular and traditional grapes for producing Cava. Some delicious Cavas include Castellar, Aria, and Jaume Serra. These are all available through Hallelujah Wine & Spirits in Natchez, Mississippi.

Hey! Something you may not be aware of—Champagne/ Sparkling Wine is an absolute slam dunk pairing with fried food. So go ahead and fry up some gulf shrimp or oysters, and serve them with your favorite bottle of bubbly. You can thank me later!!

I hope you enjoyed this piece. I look forward to seeing you next issue!

Mark Brockway: Lover of all things wine and spirit . . . Endlessly searching for the perfect Sidecar

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THE social SCENE VICKSBURG, MISSISSIPPI

Visit www.bluffsbayous.com for all social scenes.

Engagement Celebration for Andrews and McClellan

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aye and Herb Wilkinson graciously hosted a beautiful engagement party at their home in honor of Sarah Ruth Andrews and Bryan McClellan on January 8, 2022, in Vicksburg, Mississippi.

1 Sarah Ruth Andrews and Bryan McClellan 2 Ronnie Andrews, Sharon Andrews, Sarah Ruth Andrews, Bryan McClellan, Ann McClellan, and Phil McClellan 3 Bryan McClellan, Sarah Ruth Andrews, Reed Andrews, Blake Andrews, Anna Kate Doiron, and Sam Andrews 4 Herb and Faye Wilkinson 5 Al Windham and Patty Stone 6 Cindy and Al Windham 7 Mary Benson and Carol Campbell 8 Walker Stayer, Lauren Stayer, Sarah Ruth Andrews, and Bryan McClellan 9 Mac Varner, Mary Sullivan, Jane Paris, Janice Waring, and John Paris 10 Bryan McClellan, Sarah Ruth Andrews, Jane Paris, and John Paris 11 Kelly Andrews, Faye Wilkinson, and Lee Waring

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BY Anne

T

Butler

West Feliciana Historical Society the Unique West Florida Republic Celebrates The

here’s just something different about the St. Francisville, Louisiana, area. For one thing, it’s not French or Creole or Cajun; it’s English. For another, it’s not flat and swampy like most of southeast Louisiana; it’s in the rugged Tunica Hills. But the most important difference is that it was the site of the 1810 revolt against Spanish rule that culminated in the heady days of the West Florida Republic, a brave adventure that lasted all of 74 days and set off the rolling wave of revolutions that shaped the entire country.

So that’s what the West Feliciana Historical Society is celebrating the third weekend in March, and it promises to be fascinating. Centered around historic downtown St. Francisville, the events kick off Friday, March 18, with “Taste of the Republic,” opening a newly expanded museum exhibit on the rebellion complete with craft beer tasting, cracklin’s and fried oysters straight from bubbling cauldrons, live blue grass music and more. Saturday, March 19, begins with a walkabout or guided trolley tour along Royal Street to view historic structures that actually witnessed the birth of the republic: Prospect which is open for tours, Printer’s Cottage, Barrow House, Propinquity, Cabildo, Republic Park and Seabrook.

After the Children’s Art Show, excitement builds as the Methodist Church bells toll for all to assemble at Republic Park; Reverend Daniel Hixon’s invocation will be followed by a featured presentation by respected scholar and republic expert Dr. Sam Hyde, and costumed re-enactors will ceremoniously raise the famous flag, blue with a lone white star, near the park’s striking obelisk crowned by a single star.

In the afternoon on Saturday, visitors may drive by outlying sites where much of the planning for the rebellion took place: Rosale (Egypt), Highland and Woodland, Troy.

It was in the summer of 1810 when 500 predominantly Anglo planters gathered at Egypt Plantation, marking the beginnings of the West Florida Rebellion that would belatedly wrest Louisiana’s lands east

of the Mississippi from Spanish control.

Called today the eight Florida Parishes, this contested area flanking the United States’ Mississippi Territory was excluded from Thomas Jefferson’s Louisiana Purchase of 1803, at least according to the French and Spanish. West Florida encompassed the north shore of the Gulf of Mexico from the Perdido River in Florida to the Mississippi River, north of Lake Pontchartrain and south of the 31st parallel.

Not until 1810, some seven years after the Louisiana Purchase, would that meeting set in motion carefully conceived and executed plans to replace the Spanish regime with the free and independent Republic of West Florida. The republic lasted for all of 74 days before this contested area rejoined the rest of Louisiana to eventually become a state in 1812. Its capital was in St. Francisville and its constitution intended a more complete system of criminal and civil jurisprudence, more efficient militia, more equitable apportionment of representation, and more extensive basis for levying taxes to support the government. Diplomat Fulwar Skipwith was elected governor, and said he “knew that the sole object of those Patriots in proclaiming that Declaration was to procure to the United States an honorable pretext to receiving us into their bosom with a surrender of our Sovereign Rights.”

Page 22 { March/April 2022 { Bluffs & Bayous

ROSALE

HOME OF LYNDA AND PETER TRUITT

HIGHLAND PLANTATION HOME OF BARBARA AND DON NORWOOD

WOODLAND

PROSPECT

HOME OF RENEE AND JOHN WILSON

Funds raised support the West Feliciana Historical Society‘s preservation and tourism projects. For information and tickets, visit www.invitationtostfrancisville.org or contact the West Feliciana Historical Society at (225) 635-6330.

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LEGAL NOTES

BY

Lucien C. Gwin III

INTRICATE LEGAL GROUNDS FOR DIVORCE

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ississippi has thirteen grounds for divorce; however, only three grounds are the most frequently used. The first is irreconcilable differences, which means “both” parties agree to terminate their marriage and enter into a property settlement agreement. Once their joint petition stays on file for 60 days, the parties are entitled to a divorce. This is called an uncontested divorce.

If just one marital partner wants a divorce and has grounds for such, this is known as a contested divorce. The two most contested grounds for divorce in America today are adultery and cruelty.

Of these two grounds, adultery accounts for 20 to 40 per cent of divorces. The other ground, cruelty, accounts for 40 to 60 per cent of contested divorces. It is this ground that I will focus on in the rest of this article.

Our Mississippi Supreme Court just recently decided a case involving allegations of cruelty by a wife against a husband. I will refer to the parties only as husband and wife.

The wife brought her complaint for divorce on the grounds of habitual cruelty and “inhumane” treatment, and the testimony beginning with her commentary was recorded as follows: “Husband became very upset on their honeymoon, due to wife talking to her sister on the phone; husband became irate when wife gave food to a homeless man; the husband tortured their dog by tying it up outside and forced its own feces down its mouth after an accident inside the house; husband shoved wife when she was pregnant several years before the filing for divorce; husband forced himself into a locked bathroom where wife was hiding and proceeded to call her profane and derogatory names; husband humiliated her in front of church friends and then finally the husband wanted sex one morning and when wife declined, he took the parties small children to another town for 3 days without telling her where they were.

“Wife then testified this conduct by husband caused her constant headaches for over 5 years and she suffered high blood pressure. She said she suffered from mental and emotional distress.

“The husband then testified that he acknowledged problems in the marriage.

He admitted his conduct on the honeymoon.

He argued that the homeless man was about wife’s security; he denied torturing the dog and denied any belittlement in front of church friends; husband says the shove while wife was pregnant was an accidental bump and was not intentional; husband testified that both parties called each other awful names and that he had a loud voice; husband however testified that he did not want a divorce and argued against the court granting his wife a divorce; he felt that reconciliation was the answer, especially with small children.”

The Chancellor at the trial ruled that wife has NOT PROVED CRUELTY and was not entitled to divorce. The Supreme Court stated the standard for a divorce under cruelty is as follows: “The conduct either (1) endangers life, limb or health or creates a reasonable apprehension, of such danger, rendering the relationship unsafe for the party seeking relief or (2) is so unnatural and infamous as to make the marriage revolting to the nonoffending spouse and renders it impossible for the spouse to discharge the duties of marriage, thus destroying the basis for its continuance.”

The court also found that the egregious conduct must be shown to have been

Page 24 { March/April 2022 { Bluffs & Bayous

“systematic and continuous.” Also, the conduct must consist of something more than unkindness or rudeness or mere incompatibility or want of affection.

The Supreme Court held that the trial judge had properly applied the legal standard in not awarding the wife a divorce on the grounds of cruelty.

The wife could show no physical abuse.

Even if they judge believed the husband had once shoved her, this conduct was not continuous and systematic.

As to the allegation of mental abuse, the wife’s migraine headaches were not diagnosed by a doctor nor was any medical evidence offered that the headaches were related to the husband’s conduct.

The Chancery Court apparently found that spouses calling each other profane and derogatory names or raising voices at each other can sometimes be part of marriage.

So, what can be drawn from the Supreme Court’s acceptance of the lower court’s ruling?

Apparently, our laws are meant to protect the institution of marriage up to a certain threshold. The courts recognize that marriage can be difficult and even tumultuous and yet should be preserved in light of certain conduct. While some people may disagree with this position, my response would be this: Before you marry, be realistic and honest about who you are about to marry and prepare for disharmony in any marriage.

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, Punches & Kelley in Natchez, Mississippi, ever since.

THE social SCENE WESSON,, MISSISSIPPI

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Annual Wesson Chamber of Commerce Community Awards Program The Wesson Chamber of Commerce held its Community Awards Program on Thursday, January 27, 2022. This annual event was held on the Co-Lin Campus in Rea Auditorium at 6:30 p.m. Photography Bill Perkins

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Annual Wesson Chamber of Commerce Community Awards Program Cont.

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Annual Wesson Chamber of Commerce Community Awards Program Cont.

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Tim Sutton of Wesson Ace Hardware Ana Mason Dr. Reed Freeman and Roxanne Freeman Kamryn Bridges Wendy Harrell Mary Grace Sullivan, Ken Sullivan, Kris Sullivan, Antrelle Sims, Nancy Sullivan, and Dale Sullivan 19 Brent Duguid, Stephanie Duguid, Phillip Knight, Deemie Letchworth, Jessica Breazeale, Marilyn Britt, and Ken Sullivan 20 Marilyn Britt, President, and Dr. Steven Liverman, Board Member

Bluffs & Bayous { March/April 2022 { Page 27

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406 Main St. • Natchez, MS • 601-653-0747 Bluffs & Bayous { March/April 2022 { Page 29

VIRGINIA GRACE SCARBOROUGH & MARK HUNTER ROGILLIO FEBRUARY 27, 2021 ~ NATCHEZ, MISSISSIPPI ~ PHOTOGRAPHY BY STACY LANDERS

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irginia Grace Scarborough and Mark Hunter Rogillio, both of Natchez, Mississippi, were married on February 27, 2021, at Trinity Episcopal Church in Natchez with Reverend Ken Ritter officiating the ceremony.

The bride is the daughter of Dr. Bruce M. Scarborough and Jan Davis Scarborough, both of Natchez, and the granddaughter of the late Mr. and Mrs. Charles E. Estess (Virginia) of Jackson, Mississippi, and the late Mr. and Mrs. Joe M. Scarborough (Grace) of Byram, Mississippi.

Parents of the groom are Mr. Mark Rogillio and Mrs. Kathleen Smith Rogillio, both of Natchez. His grandparents are the late Mr. Herbert Rogillio and Mrs. Patsy Rogillio of Vidalia, Louisiana, and the late Mr. and Mrs. Jerry Smith (Joan Moberly) of Natchez.

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Escorted by her father, the bride wore a modern, silk dupion ball gown designed by Justin Alexander from Magnolia Mariée Bridal Boutique, featuring a plunging v-neckline piped with silk dupion that flowed into dainty spaghetti straps and continued into a v-back that was complemented with a detachable silk bow and fabric buttons.

The elegant chapel length train flowed effortlessly from behind with a gorgeous clean finish. The bride accessorized with a two-tiered cathedral length veil of tulle encrusted with scattered pearls. Wesley Anderson of C’est Jolie Salon styled the bride’s hair and make-up.

Serving as man of honor was the bride’s brother, Steven B. Scarborough, of Greensboro, North Carolina. Flower attendant was the bride’s cousin, Kellie E. Martin, of Jackson, Mississippi.

The groom’s best man was his uncle, David Earl Smith, of Brandon, Mississippi; and his ring bearer was his cousin, H. Lyle Herring, of Vidalia. The groom and male attendants wore blue suits from Magnolia Mariée Bridal Boutique.

During the ceremony, readings were given by Mark J. Weeden of Natchez, Brian L. Scarborough of Vicksburg, Mississippi, and Kathleen M. Smith of Brandon, Mississippi. Music was provided by Brother Vincent Ignatius, OSB, organist.

Following the ceremony, a reception was held at Linden Bed & Breakfast in Natchez. Mark Weeden, Christy Williams, and John Grady Burns of Nest transformed the courtyard of Linden into a midcentury-modern wonderland. Colorful flowers in

mid-century containers and equally colorful linens adorned each table. The three-tiered terrazzo wedding cake was created by Molly Manning of Natchez, and the evening’s fare was prepared by Wayne Bryant of the Continental Cook in Natchez.

During the reception, DJ Matt-rimony (Matt Woods) of Vidalia provided the music; and Stacy Landers Photography and Kaelin Daye of Oakwood Media captured the event’s many memoryfilled moments.

The rehearsal dinner was hosted by the groom’s uncle and aunt, David and Kathleen Smith and also was held at Linden and was catered by Wayne Bryant of the Continental Cook.

The couple now reside in Natchez.

Bluffs & Bayous { March/April 2022 { Page 31

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MOLLY ELIZABETH SWAYZE & NATHAN ANDREW KNAPP MARCH 6, 2021 ~ CALHOUN, LOUISIANA ~ PHOTOGRAPHY BY KENNEDY ALLEN

olly Elizabeth Swayze of Jonesville, Louisiana, and Nathan Andrew Knapp of Vidalia, Louisiana, exchanged their wedding vows on March 6, 2021, at the Molto Bella wedding venue in Calhoun, Louisiana. Officiating the service was the groom’s great uncle, Pastor Jack Knapp.

The bride is the daughter of Robert Lee and Susie Swayze of Jonesville, and the granddaughter of the late Robert and Ilene Swayze and Cicero and Johanna Smith of Jonesville. The groom is

Page 32 { March/April 2022 { Bluffs & Bayous

the son of David and Charla Knapp of Vidalia, and the grandson of Jimmy and Mary Knapp of Ferriday, Louisiana, and the late Charles and Verna Lou Wurster of Jonesville.

The bride was escorted by her father and wore a radiant ivory satin gown. The fitted bodice featured an off-the-shoulder neckline that tapered to a full ballgown skirt and chapel-length train. For her bouquet, she chose an arrangement of classic white roses wrapped in satin with the ring of her late grandmother Ilene Swayze attached as her “something old and something borrowed.”

Attending the bride were matrons of honor Abbey Sandifer and Katie Little, both of Jonesville; and bridesmaids Caroline Mophett of Harrisonburg, Louisiana; Caroline Flournoy of Tega Cay, South Carolina; Alison Smith of Jonesville; and Briane Lofton, Sydney Johnson, and Bethany Braddock, all of Monroe, Louisiana. The bridesmaids were dressed in black floor-length gowns from Azazie.

Flower girls were the bride’s nieces: Aimee, Anna Catherine, and Alyce Swayze of Luling, Louisiana.

Ushering the bride’s mother was the bride’s eldest nephew, Andrew Taylor of Pineville, Louisiana. Ring bearers were the bride’s and groom’s nephews which included Knox and Jack Little of Jena, Louisiana; Roman and Hart Knapp of Vidalia, and Lucas and Beckham McMillen of Jackson, Mississippi.

The groom’s attendants included his best man, Tyler Sandifer of Vidalia; Darren Knapp, Chandler Grayson, Cole Cupit, Kendrick Kunkle, and Jacob Wilkinson all of Vidalia; and Stewart Mallory and Brian Duong, both of Natchez, Mississippi.

During the ceremony, passages of scripture were read by the bride’s sister, Becky Taylor of Pineville, Louisiana, and the groom’s sister, Chelsey McMillen of Jackson, Mississippi. The floral designer was Janie Bader of Bastrop, Louisiana; and the wedding director was Michelle Coody of Pollock, Louisiana. Jada Grayson of Vidalia provided the bridal photography. Kennedy Allen of Monroe was the photographer for both the wedding and reception.

Fly Bye LLC of Pineville, Louisiana, captured the day with videography.

Following the ceremony, family and friends of the bride and groom enjoyed a reception at the Molto Bella wedding venue. Delicious southern catering was prepared

by Carmen LaCroix of Jonesvile. The bride’s and groom’s cakes were made by Debbie Hudson of Jonesville while music and entertainment were provided by The Groove Factor Band of Memphis, Tennessee. The Molto Bella Venue crew and Something Borrowed of Monroe furnished the decorations, and the Messy Armadillo of Monroe furnished the ceremony and reception artwork. Following the reception, the bride and groom drove off in the groom’s father’s vintage 1981 Camaro Z28.

After the wedding, the newlywed Knapps enjoyed a warm, sunny honeymoon in Los Cabos, Mexico, and are currently enjoying married life at home in Monroe with their two pet dogs, Patches and Winston Knapp.

Bluffs & Bayous { March/April 2022 { Page 33

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12th Biennial

Spring Garden Tour

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he Garden Club of Jackson in Jackson, Mississippi, will host its 12th Annual Biennial Spring Garden Tour on April 6-7, 2022, featuring four homes and five gardens in the gated community of Meadowbrook Highlands. One garden is the Japanese Meditation Garden. Entrance and ticket sales will be at Covenant Presbyterian Church at 4000 Ridgewood Road. There will also be Garden Club of Jackson’s Go Native Plant Sale. Boxed lunches will be available and will be a sale of art by GCJ members. Details are at gardenclubofjackson.com.

This biennial event will benefit the Eudora Welty House and Gardens, a National Historic Landmark. Eudora Welty, Jackson’s own Pulitzer Prize-winning author, was an avid gardener who personally tended the grounds around her Belhaven home, an area that has benefited over the years from GCJ’s financial gifts and weekly hands-on work; and the club is excited about the opportunity to make a difference at this historic property. Funds will go to transform the home’s stucco garage into dedicated classroom space for horticultural activities and workshops.

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The Garden Club of Jackson was founded in 1991 to be a working club focused on conservation and civic improvement projects. In 2006 the club became a member of The Garden Clubs of America and The Garden Clubs of Mississippi. Celebrating over thirty years of civic improvement, conservation, gardening, horticulture, photography, and floral design, the GCJ from its tours and fundraisers has donated more than $225,000 and countless hours to the Jackson community through a variety of vital projects that include volunteer work at the gardens of the Welty House, Governor’s Mansion, Greenwood Cemetery, and Mississippi Children’s Museum.

Special Events

Evening Garden Party $100

Tuesday April 5 ~ 6 to 8 p.m.

The home of June & Harper Stone, Greenwood Plantation, Ridgeland (limited tickets; advanced reservations only)

Fresh Cut Flowers After Hours $25

Wednesday, April 6 ~ 5:30 p.m. to 7:30 p.m.

In the gardens and pool pavilion of Christie & George Walker, Eastover Food and floral designs provided by Julia Putt of Fresh Cut Catering During the evening, Jill Steenhuis, an internationally renowned Impressionist painter from the countryside of Aix-en-Provence, France, will create a painting that will be auctioned at the end of the event.

Tour Details

Wednesday, April 6, and Thursday, April 7 ~ 9 a.m. to 3 p.m., rain or shine Ticket sales begin Tuesday, March 1.

Featuring four homes and five gardens - Meadowbrook Highlands Park and ride from Covenant Presbyterian Church, 4000 Ridgewood Road, Jackson.

Tour Tickets

$20 tickets go on sale March 1 at gardenclubofjackson.com or the Everyday Gardener.

All TICKETS WILL BE HELD FOR PICK-UP ON THE DAY OF THE TOUR.

(The Garden Club of Jackson tent at Covenant Presbyterian Church on the corner of Ridgewood Road and Lake Circle parking lot)

Tour Starting Point & Native Plant Sale Park, Ride, and Purchase Plants!

Covenant Presbyterian Church, 4000 Ridgewood Road

(Garden guests must park at the church and take the shuttle into the Meadowbrook Highlands neighborhood.

Security will be present in the church parking lot. Guests in their vehicles will not be admitted through the neighborhood gates.)

Boxed Lunch $20 prepared by Newk’s Eatery Pick up or enjoy in the courtyard at 2 Laurel Cove.

Order via advanced online reservations.

(Impressionist painter Jill Steenhuis will display her art collection at this location.)

Tour Sites

The Japanese Garden Shirley & Rick Griffin’s home and garden 3 Pierce Cove Ashley & Douglas Hindman’s home and garden 6 Rivers Creek Drive Madalyn & Steve Hindman’s home and garden 1 Pecan Tree Place Martha Jo & Greg Vance’s home and garden 10 Pecan Hollow Drive (site of GCJ members’ art sale)

Bluffs & Bayous { March/April 2022 { Page 37

Carrying on the Catholic Tradition in the Miss-Lou since 1847

Register Your Future Green Wave Students.

Now Enrolling for the 2022-2023 School Year!

To get more information or to schedule a tour, contact Cara Moody in the Development Office at 601-445-9844.

www.cathedralgreenwave.com Page 38 { March/April 2022 { Bluffs & Bayous

Natchez Pilgrimage Tours

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SOMETHING SCRUMPTIOUS

Savory Shrimp for Your Spring Fare

As the winter-to-spring seasons change, our palates yearn for lighter dishes, eager for something different, simpler to prepare, and still delicious. With that in mind, our staff searched for a variety of dishes that feature shrimp. Living in the South, we have available fresh Gulf Coast shrimp in multiple sizes from which to choose. So easy to cook, shrimp can be roasted, boiled, grilled, and sautéed. The recipes herewith offer many options for you to serve during your dining events with friends and family as we embrace the warmer days of March and April. Some of these choices may become your go-to selections throughout the season and keepers for years to come.

Bluffs & Bayous { March/April 2022 { Page 41

Hot Shrimp Dip BETH PIERCE smalltownwoman.com 8 ounces cream cheese, softened 1/3 cup mayonnaise ¼ cup sour cream 1¼ cup shredded cheddar cheese 1¼ cup shredded Pepper Jack cheese ½ tablespoon Old Bay Seasoning or Cajun seasoning 1 teaspoon Worcestershire Sauce 3-4 dashes hot sauce *16 ounces shrimp, cooked and coarsely chopped 2 cloves garlic, minced 3 green onions, thinly sliced Crackers, sliced cucumber rounds, and/or celery sticks Preheat oven to 375 degrees. Using a handheld mixer, beat cream cheese, mayonnaise, sour cream, ¾ cup cheddar cheese, ¾ cup Pepper Jack cheese, Old Bay Seasoning, Worcestershire Sauce, and hot sauce until smooth. Stir in shrimp, garlic, and green onions. Spoon into a baking dish, and top with remaining cheddar and Pepper Jack cheese. Bake for 20-25 minutes or until the cheese is melted and the dish is bubbly and heated through.

Serve with crackers, sliced cucumber rounds, or celery sticks. *Using medium-to-large shrimp offers a moister dip when cooked and baked.

This dish can be prepped up to 24 hours in advance, covered with plastic wrap, and stored in the refrigerator. Remove from the refrigerator 30 minutes prior to baking to bring the casserole closer to room temperature.

Cajun Shrimp Pasta

BETH PIERCE smalltownwoman.com

12-ounce package uncooked fettuccine noodles 1 pound jumbo gulf shrimp, peeled and deveined 2-3 tablespoons Creole seasoning 2 tablespoons butter 2 shallots, thinly sliced

3 cloves garlic, minced 12 cups chicken broth 1¼ cups heavy whipping cream 2/3 cup freshly grated parmesan Chopped parsley

Cook noodles according to package instructions and drain well. Pat shrimp dry with paper towels, and sprinkle with 1½ tablespoons Creole seasoning, turning halfway through.

In a large skillet, melt butter over medium-high heat. Add shallots and cook for 5 minutes.

Add shrimp and cook for 2-3 minutes, flipping halfway through.

In the last 30 seconds of cooking, add the garlic to skillet with shrimp; and stir constantly.

Do not crowd the pan with shrimp. If necessary, plate the shallots, shrimp, and garlic; then add a little butter to the skillet and cook the remaining shrimp. Remove mixture to a plate and set aside.

Add the chicken broth to the skillet, and cook to reduce by half while scraping the bottom of the skillet to remove any brown bits. Reduce heat to low, add the cream, and cook to reduce by half, stirring often. Slowly whisk in Parmesan cheese. Season to taste with Creole seasoning.

Add the shrimp and shallot mixture back to the pan with the sauce. Add the cooked fettuccine noodles back to the pan and toss to coat. Top with a sprinkle of chopped parsley.

Editors Note: This is a delectable dish for any night of the week. Try serving it with crunchy, seasoned French bread and a fresh mixed green salad with choice of toppings. Definitely, it’s a terrific meal to serve when expecting guests.

Page 42 { March/April 2022 { Bluffs & Bayous

4 tablespoons butter 1 tablespoon olive oil 2 cups Seasoned Blend frozen, chopped vegetables (onion/bell pepper/celery) 1½ teaspoons Creole seasoning, divided 1 pound raw shrimp, peeled and deveined (70-90 count) 1 cup quartered artichoke hearts (non-marinated), roughly chopped ½ cup sour cream ½ cup mayonnaise 1 cup shredded Parmesan 1½ cups shredded Colby Jack 1 loaf French bread 1 tablespoon fresh parsley, chopped (optional)

Shrimp & Artichoke French Bread JAREN DUBOIS diaryofarecipecollector.com

Melt butter and olive oil in a saucepan over medium-high heat. Add frozen onion/bell pepper/ celery mix. Season with ½ teaspoon Creole seasoning. Sauté for about 7-10 minutes or until onions are translucent. Add shrimp and season with 1 teaspoon Creole seasoning. Stir and sauté for about 5 minutes or until shrimp are pink. Add artichoke hearts while shrimp are cooking. Turn off heat. Add sour cream, mayonnaise, and Parmesan cheese. Stir until well combined.

Slice French bread in half lengthwise. Spread shrimp mixture evenly onto both sides of bread. Top each with shredded Colby Jack cheese. Broil for 5-6 minutes, watching carefully to keep from burning. Remove from heat; top with parsley. Allow to cool slightly before slicing.

This recipe can be served as an appetizer or as a meal with a tossed green salad and soup or gumbo. It’s delicious no matter how you serve it.

For the rice: 1¼ cup brown rice 1 teaspoon salt 2¼ cups water 1 lime, zested and juiced ¼ cup chopped cilantro plus more for garnish

Shrimp Fajita Bowl

For the shrimp and fajita vegetables: 2 tablespoons olive oil, divided 3 medium bell peppers, thinly sliced 1 medium yellow onion, thinly sliced 4 garlic cloves, thinly sliced 2 tablespoons taco or fajita seasoning, divided

feelgoodfoodie.net 1 pound shrimp, peeled and deveined 1 ripe avocado, sliced Sour cream for serving Hot sauce for serving

Combine rice with salt and water in medium pot. Bring to a boil, reduce to gentle simmer, and cover. Cook until water is evaporated and rice is tender, 45-50 minutes. Right before serving, fluff rice with fork and add lime juice, lime zest, and cilantro.

In a medium bowl, mix shrimp with 1 tablespoon fajita seasoning. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions. After 5 minutes, add ½ cup water to help steam the vegetables and deglaze the pan. Add garlic and remaining seasoning, and mix to combine.

Cook until vegetables are charred and softened, mixing occasionally, an additional 2-5 minutes. Remove from pan and keep warm. Reduce heat to medium, and add shrimp mixture to the pan. Cook for 2-3 minutes on each side.

Divide the cilantro lime rice among four bowls. Top with the vegetables and shrimp. Garnish with avocado slices and fresh cilantro. Top with sour cream and hot sauce (per preference). Serve immediately. Leftovers may be stored in an airtight container for 2 days.

Bluffs & Bayous { March/April 2022 { Page 43

Preheat oven to 425 degrees with one rack in the center and the second 4 inches from the broiler. Place potatoes in a large bowl. Add 2 tablespoons of the olive oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Stir. Arrange potatoes in a single layer on a rimmed baking sheet. Bake until fork tender, about 10 minutes. While potatoes are baking, put the corn in the same large bowl; and add 2 tablespoons of the melted butter, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Stir.

Remove pan from oven, and arrange corn among potatoes. Bake until potatoes and corn are lightly browned, about 15 minutes.

While potatoes and corn bake, cut lemon in half. Juice one half, and cut the other into 4 wedges. Pour juice into large bowl and set wedges aside. To the bowl of lemon juice, add remaining 1 tablespoon of melted butter, remaining 1 tablespoon olive oil, and seafood seasoning. Add shrimp and toss to coat. Remove pan from oven. Set oven to broil. Arrange shrimp and Andouille sausage around the potatoes and corn, keeping everything in a single layer. Broil on top rack until shrimp are pink and opaque, 3-5 minutes. Remove from oven, sprinkle with parsley, and serve with lemon wedges.

Editors Note: This is a quick and easy way to prepare and cook shrimp without having to light the grill and go outside. We love roasted, one-pan dishes; and this is a nice twist with shrimp. We chose sautéed vegetables (asparagus and spinach) to serve with this dish to offer something green on the plate. Of course, a fabulous green salad and French bread are other options.

2 cups water 2 fresh rosemary sprigs 1/2 cup sugar 1/2 cup honey 1-1/4 cups fresh lemon juice 6 cups cold water Ice cubes Additional lemon slices and fresh rosemary sprigs, optional

Sheet Pan Shrimp Broil LEIGH OLSON cookthestory.com 1 pound baby red potatoes, quartered 3 tablespoons olive oil, divided 2 teaspoons salt, divided 1 teaspoon black pepper, divided 3 ears corn, shucked and cut crosswise into 1½-2-inch pieces 3 tablespoons melted unsalted butter, divided 1 pound medium shrimp, peeled and deveined 2 teaspoons seafood seasoning, Old Bay or favorite 1 lemon 2 links Andouille sausage, cut into ½-inch slices 2 tablespoons chopped fresh parsley (optional)

In a small saucepan, bring 2 cups of water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes. Remove and discard rosemary. Stir in sugar and honey until dissolved.

Transfer to a pitcher; refrigerate 15 minutes. Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs

Page 44 { March/April 2022 { Bluffs & Bayous

tasteofhome.com

Rosemary Lemonade

Downtown and All Around Our City...Vicksburg

SHOP, EAT, STAY & PLAY

Vicksburg

“Art Beneath the Sea,”

an exhibit by Chester O. Martin,

March 10-31, 2022 The display is open to the public Monday through Friday 8-11:30 a.m. and from 2-5 p.m.

www.visitvicksburg.com • www.vicksburgchamber.org Bluffs & Bayous { March/April 2022 { Page 45

IN THE GARDEN

BY

Dr. Gary R. Bachman

PHOTOGRAPHY BY

Dr. Gary Bachman

Using hardscape materials, such as treated lumber to build sides, keeps raised-bed gardens looking tidy.

A

lthough daffodils are starting to show their tops through the bare ground, watching them emerge does not give gardeners much to do during the winter months. However, this time spent waiting for spring’s arrival is the perfect opportunity to get ready for the growing season. A project every gardener will benefit from is building a raised bed.

A raised bed is simply a landscape or garden bed that is higher than the surrounding grade. These beds are useful for both vegetables and flowers. Gardening in a raised bed is one way to intensively cultivate a small area. It is also a good starting place for new gardeners who may be intimidated by the time and work involved in creating a garden from scratch.

There are many benefits to using raised beds. Plants require less time and space to produce a crop. Research suggests that this is primarily due to the much-improved drainage a raised bed offers compared to in-ground gardening. Weed control is also easier.

Gardeners themselves also benefit. Those with sore backs or bad knees will find that bringing the garden up a little closer means less bending and fewer aches and pains. Using a raised bed also allows the gardener to reach into the bed from both sides.

First, decide where to place your raised bed since the amount of sunlight it receives affects what can be successfully grown. Most vegetables prefer full sun all day, but they can get by with at least six hours a day of morning sun. Also consider where your raised bed will be in relation to the water faucet. Successful gardens must have easy access to irrigation.

It is not hard to construct your own raised bed. The first rule is that a raised bed should never be more than 4 feet wide. That means you have to reach only 2 feet into the bed from either side, and you never set foot in the bed itself. Raised beds are usually about 1 foot deep. You can make the raised beds as long or as short as you like to fit your growing needs and garden space.

Page 46 { March/April 2022 { Bluffs & Bayous

Some lumber yards now offer treated wood that is garden friendly. If you don’t want to use treated lumber, cedar and redwood have natural resistance to decay. These woods are more expensive but will last much longer than untreated pine.

Build the sides out of any hardscape material such as lumber, galvanized metal, stones, or bricks. Sides keep the growing mix where it belongs and your garden looking tidy.

Fill raised beds with a container growing mix that stays light and fluffy. Don’t use regular ground soil. A raised bed is just a very large container, so use a mix that drains well. To calculate the volume of growing mix you need, just multiply the length by width by depth in feet. So, for a 4-by-8-foot raised bed, multiply 8 times 4 times 1, which equals 32 cubic feet of growing mix. To make measuring easier, remember that a 5-gallon bucket hold two-thirds of a cubic foot.

Bagged, premixed potting soil or soilless Find more tips on raised bed gardening in mixes are readily available from garden MSU Extension Service Publication P3087, supply stores. They are quick and easy but “Constructing Raised Beds for the Mississippi are also the most expensive. You can make Gardener,” at https://bit.ly/3g4ktRV. your own with the same great results using equal volumes of peat moss, compost, and pine bark.

Treat raised beds like very large containers. Fill them with a quality container media for good drainage.

Columnist Dr. Gary R. Bachman is an assistant extension professor of horticulture at Mississippi State University’s Coastal Research and Extension Center in Biloxi, Mississippi.

Bluffs & Bayous { March/April 2022 { Page 47

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Bluffs & Bayous { March/April 2022 { Page 49

NATCHEZ

90th Spring Pilgrimage

F

Tour of Homes March 12-April 12, 2022

rom as early A.D. 700, when the Native American Natchez began to settle and live along the banks of the Mississippi River and atop its hilly bluff, the members of this sun-worshipping, mound-building tribe lived peacefully as hunters, fishermen, and farmers. In 1682, French explorers arrived and claimed this area for their homeland; and France, thereafter, sent settlers who in 1716 built a fort there, named Fort Rosalie in honor of the Duchess of Pontchartrain.

Possession of this territory by two other European countries, Great Britain and then Spain, and then later by the United States of America in 1798 contributed to the cultural richness of this town perched high on the bluffs overlooking the Mississippi River and has contributed to the depth of stories that makes up what Natchez was and is today The city survived the struggles of the Yellow Fever epidemics, the slave-trading, the Civil War, the Spanish-American War, and even the boll weevil blight in 1907 that stymied progress yet preserved many historic buildings which progress may have displaced. With many of their owners reportedly “too poor to paint and too proud to white wash,” many of the buildings remained unchanged. Then, with the setbacks of World War I, the recurring boll weevil, the Depression, and the Great Flood of 1927, progress was non-existent. Against this dreary backdrop, however, the story of the beginning of the second oldest pilgrimage in the South was about to unfold from the resourcefulness of a group of local garden club women.

The Natchez Garden Club was organized in 1927 as an outgrowth of The Women’s Club of Natchez. In her booklet The Natchez Garden Club, A Brief History, author Katherine Boatner Blankenstein discloses the history of the Natchez Spring Pilgrimage: In March 1931, a small but very active Page 50 { March/April 2022 { Bluffs & Bayous

Natchez Garden Club was making plans to host the annual convention of the Mississippi Federation of Garden Clubs. The agenda was vast with planned entertainment, meetings, and other activities for the delegates. One of the highlights was to be a tour of the many established old-fashioned gardens usually bursting into the peak of their bloom at this time.

Unfortunately, a late freeze spoiled the beauty of the gardens; and the members, anxious to showcase their town and impress their visitors, proposed that a tour of several of Natchez’s historic homes would provide a stellar substitute. According to Blankenstein, “Modest homeowners protested there was nothing to see. However, hospitality demanded that their guests be received; and they graciously threw open their doors. Mrs. Etta Henry, State President of Mississippi Federated Garden Clubs declared in her speech to the delegates, ‘These fascinating historic mansions must not remain hidden from the world any longer,’ sentiments which were echoed by the entire convention. As Mrs. Roane Fleming Byrnes wrote some years later, ‘The Natchez Pilgrimage had begun, and nobody knew it.’

The membership of fifty-seven women with $50.00 in their account rode this initial enthusiasm and began to make plans for a Pilgrimage Week the following year. The energy behind their marketing strategy was remarkable as the booklet recounts: “They wrote letters to Federated Garden Clubs and articles for state and national garden club publications, automobile associations, travel bureaus, trade magazines, and newspaper articles since these could get accepted without paying a fee. They created pamphlets, folders, and posters and displayed them everywhere.

They set up committees for tours, tickets, transportation (twelve cars in all), and decorations.”

However, the year 1932 was a bad year for the country; the depths of the depression were at their worst. While skeptics touted that it would be impossible to attract many people to a community of which most people had never heard, the ladies continued their preparations.

Twenty-five homes were to welcome the

public with tour tickets priced at $2.00 for daily tours. A parade was planned, Azalea Queens and Japonica Kings were selected, and historical tableaux were created hoping for a local audience. (The first year there were two sets of royalty, a day king and queen for the parade and an evening king and queen presented at the pageant/tableaux and grand ball.)

Historic homeowners all pitched in to contribute to this first purposed springtime pilgrimage to showcase not just Natchez homes but Natchez hospitality. David McKittrick of Elms Court created an annual affair by

Natchez story. The clubs have celebrated their 25th and 50th and 75th anniversaries of Spring Pilgrimage throughout the decades with special events and international and national notoriety.

Moreover, through their efforts to preserve the historic structures, their work for the beautification of the city through their gardening efforts, and their organization of events for economic growth, these clubs have become a signature cooperative of volunteers recognized for their strength of purpose and their continuing catalog of accomplishments.

Across the years in both clubs, the hallowed records and notebooks of the wisdom gained and the lessons learned have been passed down from one generation to the next, as club members embrace an expanding and more eclectic membership, adjust to the expectations of increasing numbers of new visitors, adopt new means and methods of telling the Natchez story, and broaden the scope of the story to include all of Natchez’s people and their contribution to the history of the houses and the town.

Alana Coons, Education and Communications Director Natchez Garden Club members who worked on the first Spring Pilgrimage at Save Our Heritage Organisation in San Diego, California, the state’s oldest historic welcoming guests on the first evening to the preservation group, in an email to Anne “Ball of a Thousand Candles” at his home.

MacNeil of Elms Court, praised the fledgling The Women’s Cooperative Clubs, of which efforts of those who organized Natchez’s first the Natchez Garden Club was a member, had a spring pilgrimages as the “story of a small group barbeque on the grounds of Auburn. A cotillion of women on the heels of the great depression was held in the Natchez Hotel, and a pageant [who] saw the value of these historic places as with a ball was presented in Memorial Hall a means to help themselves and the economy When pilgrimage week concluded, having of their town as it continued to depress. They entertained 1,500 visitors from 37 states, recognized they had something special to offer Blankenstein explains, “The members quickly the world that might subsidize maintenance of realized that their future lay in what they knew their homes and gardens and in doing so, they best, welcoming visitors into their homes. saved a city. That many of the same families During their next meeting, the club made a are still at it 90 years later is remarkable to me. motion to make Garden Pilgrimage Week I read about the amazing Natchez homes that an annual affair and the Natchez Pilgrimage are gone, and it makes me think about how was born.” much more might surely have been lost if not Over the years, one garden club evolved for the Pilgrimage program.” into two garden clubs, The Natchez Garden Today’s tour of homes welcomes guests Club and Pilgrimage Garden Club. Since 1946, with Southern hospitality and shares with them the two clubs have worked tirelessly together the unfolding story of the times—information to promote Natchez to the world, to tell their Bluffs & Bayous { March/April 2022 { Page 51

Captured during the first Spring Pilgrimage is the parade with the Azalea Queen and Japonica King poised a float in front of The Elks Club, (now The Guest House) on the corner of Franklin and Pearl Streets.

David McKittrick, pictured on the front gallary of his home Elmscourt, created the “Ball of a Thousand Candles” for the opening night of the first Spring Pilgrimage to welcome guests

about the renowned decorative arts in these homes and the details and lore of the early families, those who built and owned these structures as well as those who lived and worked at these properties. Through years of research, enslaved people are being identified who worked and lived on the properties; and their experiences and contributions have become integral to the integrity of the story.

Natchez’s past has some dark sides to its story, perspectives to be owned, perspectives vital to a shared and sanctioned history. Today’s citizens and visitors want to know and to understand the whole story of Natchez’s history, its history of yesteryears and its history-making moments today—“to learn about ‘lost’ Natchez” as Alana Coons explains, “juxtapositioned with saved Natchez. Saved, due in great part to this early 20th-century female-led preservation movement—one that has grown well beyond, with Historic Natchez Foundation and other entities to become the #1 reason Natchez became and remains a tourist destination today.”

This year’s 90th Anniversary Spring Pilgrimage tour of homes, March 12 through April 12, offers views into a variety of late-eighteenth-century to mid-nineteenthcentury historic homes that include private homes, museum homes, and homes operating as Bed and Breakfast locales and as events venues. These homes include Richmond, The Burn, The Towers, Lansdowne, Auburn, Pleasant Hill, The Gardens, Green Leaves, Longwood, Magnolia Hall, Elms Court, Brandon Hall, Airlie, Choctaw Hall, The House on Ellicott’s Hill, Linden, Stanton Hall, Routhland, Oak Hill, and Rosalie.

For information regarding tickets and tour packages, visit natchezpilgrimage.com or call 601.653.0919. Natchez Pilgrimage Tours is located at 211 Main Street, Suite B, Natchez, Mississippi. For additional information about tours, events, and activities in Natchez during Spring Pilgrimage, see visitnatchez.org. To view the Natchez Visitor’s Guide, check out https://www.visitnatchez.org/p/experience-natchez/visitors-guide.

Page 52 { March/April 2022 { Bluffs & Bayous

Spring Pilgrimage ROTATION SCHEDULE 2022 March 12 through April 12

March 12, 16, 20, 24,28 • April 1, 5, 9 Morning Tour 9:00 to 12:30 • Auburn • Elms Court Afternoon Tour 1:30 to 5:00 • Pleasant Hill • Magnolia Hall • Oak Hill March 13, 17, 21, 25, 29 • April 2, 6, 10 Morning Tour 9:00 to 12:30 • Airlie • The Towers Afternoon Tour 1:30 to 5:00 • Brandon Hall March 14, 18, 22, 26, 30 •April 3, 7, 11 Morning Tour 9:00 to 12:30 • The House on Ellicott’s Hill • Routhland Afternoon Tour: 1:30 to 5:00 • The Gardens • The Burn • Choctaw Hall March 15, 19. 23, 27, 31 • April 4, 8, 12 Morning Tour: 9:00 to 12:30 • Lansdowne • Linden Afternoon Tour 1:30 to 5:00 • Richmond

• Greenleaves

MUSEUM HOMES OPEN DAILY: Stanton Hall, Longwood, and Rosalie Bluffs & Bayous { March/April 2022 { Page 53

ROSALIE

BRANDON HALL

LANSDOWNE

RICHMOND

CHOCTAW HALL

STANTON HALL

MAGNOLIA HALL

GREENLEAVES

LONGWOOD

PLEASANT HILL

THE TOWERS

LINDEN

ROUTHLAND

OAK HILL

AIRLIE

THE BURN

THE GARDENS

AUBURN

THE HOUSE ON ELLICOTT’S HILL

ELMS COURT

Page 54 { March/April 2022 { Bluffs & Bayous

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Bluffs & Bayous { March/April 2022 { Page 55

Up & Coming LOUISIANA

louisianatravel.com A great site for everything Louisiana ALEXANDRIA / PINEVILLE alexandriapinevillela.com rapidessymphony.org riveroaksartscenter.com lagniappetheatre.com themuseum.org Every Tuesday Alexandria Farmers Market 2727Jackson Street 3-6 pm March 22 Danny O’Flaherty: Special St. Patrick’s Concert Alexandria Museum of Art 6-8 pm / $20 318.443.3458 themuseum.org

MARCH/APRIL Louisiana Up & Coming!

April 7 & 14 Messiah The Pentecostals of Alexandria 2817 Rapides Ave. 8 pm / various prices poa.church BATON ROUGE visitbatonrouge.com lsumoa.org rivercenterarena:baton-rouge.ticketscenter.com batonrougeballet.org Red Stick Farmers Market Breada.com March 18-April 17 Michelangelo—A Different View Exhibit Raising Cane’s River Center Ticketmaster.com

March 26-27 Rapunzel Baton Rouge Ballet Theatre River Center Theater 2 pm 225.766.8379 Ticketmaster.com April 30 Garth Brooks Stadium Tour Tiger Stadium 7 pm 877.654.2784 Ticketmaster.com/garthbrooks CLINTON / JACKSON louisianasteamtrain.com FERRIDAY concordialibrary.org deltamusicmuseum.com March 12 Computer Basics Class Ferriday Library 9:30-11 am / Free 318.757.3550

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March 26 ACT Test Prep Ferriday Library 9:30-11 am / Free 318.757.355 MONROE / WEST MONROE monroe-westmonroe.org March 4, 5, 6 & 11, 12, 13 Alladin, Jr. Strauss Youth Academy for the Arts 9-9:30 pm / $15 & $10 318.812.7922 syaaonline.com March 11-13 Spring Market Monroe Civic Center Fri. 11-5 / Sat. 9-5 / Sun. 1-5 318.322.3236 March 12 10th Annual St. Paddy’s Bicycle Parade & Festival Kiroli Park 11 am-2 pm / Free 318.325.1961

March 12 Luck O’ The Irish St. Paddy’s Parade 2:30-9 pm monroe-westmonroe.org April 21 Wine over Water Bayou Pointe Event Center 7-10 pm 318.342.5420 NEW ORLEANS neworleansonline.com neworleanscvb.com ogdenmuseum.org nola.org FB: nolajazzmuseum/live newcombartmuseum.tulane.edu nobt.org neworleansfilmsociety.org neworleanscitypark.com neworleanszombierun.com

April 29-May 8 New Orleans Jazz Festival jazzandheritage.org PORT ALLEN westbatonrouge.net March 18 Historical Happy Hour w/Chris King West Baton Rouge Museum 845 N. Jefferson Avenue 6:30-8 pm / Free westbatonrougemuseum.com April 23 Barn Demonstration Day & Evening Barn Dance West Baton Rouge Museum 845 N. Jefferson Avenue 10 am-4:30 pm / Free westbatonrougemuseum.com ST. FRANCISVILLE audubonstatehistoricsite.wordpress.com explorewestfeliciana.com/events.html FB St. Francisville Farmers Market stfrancisvillefestivals.com

Bluffs & Bayous { March/April 2022 { Page 57

MARCH/APRIL Mississippi Up & Coming!

March 5 A Walk In The Park Parker Park 10 am-4 pm March 18-19 Historical Tour of West Florida Rebellion of 1810 Friday: Taste of the Republic St. Francisville Historical Society Museum 6:30 pm / $75 Sat. / Tours, Art Show & Self-guided tours 225.635.6330 Invitationtostfrancisville.org April 17 Annual Easter Sunrise Service Hemingbough 10101 Hwy. 965 W 225-635-6617 hemingbough.com VIDALIA cityofvidaliala.com concordialibrary.org Every Wednesday Farmers Market Old Court House N. Spruce St. 9 am-1pm Throughout March Virtual Book Review Out of Africa Concordia Parish Library concordialibrary.org (Click on poster.)

MISSISSIPPI

visitmississippi.org hikinginmississippi.com BROOKHAVEN facebook.com/VisitBrookhavenMS visitbrookhavenms.com brookhavenrecreation.com brookhavenlittletheatre.com Linclib.org/events

JACKSON dulinghall.com msmuseumart.org visitjackson.com jacksonfreepress.com/calendarmsnla.org craftsmensguildofms.org balletms.com msmetroballet.com MCCOMB pikeinfo.com mccombarts.com mcrrmuseum.com FB McComb Farmers Market March 5 Rotary Club of McComb Radio Auction pikeinfo.com/events March 18 SMCAC Jambalaya for Justice Drive thru @ First Baptist Church 11am-1:30 pm / $10 pikeinfo.com/events March 31 Shuffle to the Chefs The Mill Event Space 6-9 pm $100 pikeinfo.com/events April 2-3 Centennial Homecoming J. J. White Memorial Presbyterian Church Corner of Delaware & 3rd St. 1 pm Sat. / 9:15 am Sun. Concert/Tours & Tales/Service/Lunch 601.551.6319 April 21-24 Let Him Sleep Till It’s Time for His Funeral Pike County Little Theatre 601.310.4933 FB: PikeCountyLittleTheatre

March 31-April 10 Beauty and the Beast Brookhaven Little Theatre 7:30 pm & 2 pm brookhavenlittletheatre.com FERNWOOD fernwoodcc.com

Page 58 { March/April 2022 { Bluffs & Bayous

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MARCH/APRIL Mississippi Up & Coming!

NATCHEZ Live Music Events Calendar visitnatchez.org/full-event-calendar visitnatchez.org kreweofphoenixnatchez.com natchezpilgrimage.com FB Downtown Natchez Farmers Market thetowersofnatchez.com natchezgardenclub.org natchezlittletheatre.com March 5 Krewe of Killarney Party & Auction Adams County Safe Room 323 Liberty Road 6 pm Bring side dish & auction item.

FB: Krewe of Killarney March 5, 12, 26 April 2, 9 , 23, 30 Downtown Natchez Farmers Market 300 N. Broadway 8:30 am - Noon

March 12 - April 14 90th Spring Pilgrimage Natchez Pilgrimage Tours 800.647.6742 natchezpilgrimage.com March 17 Krewe of Killarney Parade Downtown / Main St. Line up @ 5:30 pm by St. Mary Basilica.

Parade 6 pm to gazebo on Broadway St. FB: Krewe of Killarney March 17-20 Miss Firecracker Contest Natchez Little Theatre Thurs.-Sat. 7:30 pm / Sun. 2 pm / $15 601.442.2233 natchezlittletheatre@gmail.com

March 17-20 Belles Take the Big Easy Storyville Cabaret & Dinner Theatre 121 N. Commerce St. 7:30 pm / $30 229.395.7124 storyvillecabaret.com March 18 Shamrock Shuffle Dept. of Parks & Recreation Natchez Community Center 5-8 pm / $5 FB: Natchez Parks And Recreation March 25-27 Miss Firecracker Contest Natchez Little Theatre Fri.-Sat. 7:30 pm / Sun. 2 pm / $15 601.442.2233 natchezlittletheatre@gmail.com

Bluffs & Bayous { March/April 2022 { Page 59

Page 60 { March/April 2022 { Bluffs & Bayous

MARCH/APRIL Mississippi Up & Coming!

March 26 Natchez Pow Wow Bluff Park 9 am-9 pm / Free natchezpowwow.com March 26 Gala under the Oaks Natchez City Cemetery’s 200th Anniversary Celebration Memorial Park $100 601.597.2195 thenatchezcitycemetery.com natchez.ms.us/150/cemetery FB: Natchez City Cemetery April 1-3 Miss Firecracker Contest Natchez Little Theatre Fri.-Sat. 7:30 pm / Sun. 2 pm / $15 601.442.2233 natchezlittletheatre@gmail.com April 2 Adams County Master Gardeners Spring Plant Sale Copiah Lincoln Community College Co-Lin Circle 8 am April 2 Easter Eggstravaganza!

Egg Hunt Ages 12 and under Natchez Bluff Noon - 4 pm FB: Natchez Parks And Recreation

April 9 Little Rabbit Egg Hunt Osecola Park Noon - 3 pm Ages 6 and under FB: Natchez Parks And Recreation April 16 Save the Hall Ball Stanton Hall 9 pm-1 pm 601.442.6282 April 22 Rolls-Royce Owner’s Club National Mini Meet Broadway St. 6-8 pm

April 23 Magnolia Ball The Magnolia Festival Natchez City Auditorium 4 Barrel Funk Cocktails/Entertainment/Presentation of Royalty Online Silent Auction Crowning of Magnolia Festival King & Queen 6 pm / $50 General Admission / Sponsorship Levels 601.443.9065 natchezgardenclub.org April 30 Natchez Bicycle Classic Downtown 601.445.4611 natchezbicycleclassic@gmail.com

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May 13-14 MudBug Music Festival Broadway Street ardenland.net PORT GIBSON FB: portgibson.chamber msculturalcrossroads.org MADISON/RIDGELAND visitridgeland.com madisonthecity.com ardenland.net mscrafts.org May 6-8 Art Wine & Wheels artwineandwheels.com SUMMIT pikeinfo.com April 22-23 10th Smokin’ on the Tracks BBQ Contest/Music/Food Downtown FB: Smokin’ On The Tracks

VICKSBURG southernculture.org visitvicksburg.com vicksburgartassociation.org tarawildlife.com vicksburgtheatreguild.com downtownvicksburg.org March 5-6 Warning Before Destruction: The Exposure Parkside Playhouse Fri. 7 pm / Sun. 3 pm 601.529.7723 eventbrite.com March 10-31 Art Beneath the Sea Chester Martin Art Exhibit Southern Cultural Heritage Foundation March 10: Opening Reception 5-7 pm Daily Tours: 8:30 am-11:30 pm & 2-5 pm

March 12 Silver Creek Youth Rodeo Silver Creek Equestrian Club 2 pm / $5 318.669.2249 March 25-27 & April 1-3 Gold in The Hills Parkside Playhouse Fri.-Sat. 7:30 pm / Sun. 2 pm $12 / $6 601.636.0471 April 16 Vicksburg National Military Park Free Day 3201 Clay St. All Day 601.636.0583 April 30 Old Courthouse Spring Flea Market 1008 Cherry Street 601.636.0741 oldcourthouse.org

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FROM THE STACKS

REVIEW BY Betty

Jo Harris

WAKE:

The Hidden History of Women Led Slave Revolts

By Rebecca Hall Illustrated by Hugo Martinez (Simon and Schuster, 2021) Anticipating the 34th Annual Natchez Literary and Cinema Celebration scheduled for February 23-25, 2023, Bluffs & Bayous offers this first in a series of reviews for books integral to the conference’s presentations and discussions.

S

itting in Trinity Episcopal Church recently, I listened to a powerful sermon by Father Geoffrey Butcher who reminded the parishioners that history is the telling of many stories. His message not only called to mind that good stories and bad ones can help each of us better understand America’s brief history, but also reminded me as a history instructor of the importance of the stories I choose to share with my students at Copiah-Lincoln Community College.

The word wake is a noun which is used primarily in two ways. One common usage describes a religious ceremony where mourners pray over the dead prior to burial.

The additional use of wake describes the displacement of water behind a moving boat.

Dr. Rebecca Hall combines both definitions to introduce readers to her part memoir and part graphic novel, Wake: The Hidden History of Women-Led Slave Revolts.

Using archival research and historical imagination, Hall combines the imagery of the wake behind a boat crossing the Atlantic Ocean during the Middle Passage with the solemn nature of a wake for the deceased to create an emotional look at women rebels who fought for their freedom, sometimes to their deaths.

Graphic artist Hugo Martinez of New Orleans illustrates this powerful book and uses his black-and-white drawings to bring to life Hall’s novel, which describes many examples of women-led slave revolts throughout the history of the Atlantic Slave Trade.

According to Hall, enslaved women were more likely than men to revolt aboard slave ships because the females were unchained and brought to the upper

deck soon after departing the West African coast for the Americas. This freedom gave them easier access to weapons and inventive ways to unchain the men below deck. Research took Hall to England where she found one such example in a 1789 report of the English Privy Council.

Trading weapons for war captives, the English continued what the Portuguese and Spanish had begun in their quest to control the New World. Working out of Whydah, a slave trading post located in present-day Benin, over one million people who had been captured in battle by rival African nations were traded to Europeans and shipped to America and Brazil. In one example Hall tells the story of captured women being transported aboard the slave ship Unity and explains that fighting for freedom and losing was a common choice among the enslaved. Facing death while resisting was more acceptable than spending the rest of their lives in bondage.

Do not let the idea of an illustrated history book lower your expectations for the impact of Hall’s story. This graphic novel reminds readers that books like this can be thought of as another stage in the healing process which connects the United States’ past with today. By reading Wake, one can better understand the present world with a bit more empathy. The emotionally charged illustrations by Martinez highlight both the struggle and the resilience of those participating in the resistance. The reader will also be reminded of the paradox of America’s identity, a country established on the democratic principles of law and equality which continues to struggle in its efforts to live up to that reputation.

A native of Waterproof, Louisiana, Betty Jo Harris currently teaches history at Copiah-Lincoln Community College and is the coordinator of the Natchez Literary and Cinema Celebration.

Frank L. “Lee” Smith, IV

Emily Plauché Maxwell

Russell Butts, Jr.

Stephanie Smith

John C. Bergeron

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Bluffs & Bayous { March/April 2022 { Page 65

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Page 66 { March/April 2022 { Bluffs & Bayous

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Crawfish Dishes for Spring-to-Summer Sampling Crawfish are an excellent source of high-quality protein and are low in calories, fat, and saturated fat.

They also are a good source of vitamin B12, niacin, iron, copper, and selenium.

Boiling Crawfish

From the Louisiana Crawfish Promotion and Research Board Crawfish.org

Boiling is the most popular method of cooking crawfish for home consumption in Louisiana. One method of boiling is as follows:

1. Plan on cooking about 5 pounds of live crawfish for every adult eating.

2. Bring a pot of water to a rolling boil. Use 1 gallon

of water for every 2 pounds of crawfish. Do not overfill the pot to avoid overflowing.

3. For the traditional crawfish boil, where the crawfish are peeled and eaten immediately, the cooking water should be well seasoned. Typically, onions, lemon halves, red pepper, garlic, commercial crawfish/ crab boil, and salt are added. As a general rule, use 1 pound of salt for each 5 gallons of water. Add other seasonings to your own taste. The sky’s the limit!

4.

It is also a Louisiana tradition to boil large mushrooms, whole artichokes, cauliflower or smoked sausage in the same pot.

5. Boil the crawfish for 10 minutes, turn off the heat

and allow the crawfish to soak for another 10-15 minutes before removing from the water. This allows the crawfish to absorb the seasonings. The longer they soak the spicier they will be!

Remove the crawfish from the water with a wire basket or sieve, pile on a paper-covered table, peel and ENJOY!

Crawfish Etouffee Gulf Coast Favorites Cookbook Holly Clegg

Tender Louisiana crawfish tails are simmered with onion, green pepper, and garlic in a light roux.

This easy-to-follow recipe for a popular Louisiana staple will quickly become part of your Cajun recipe repertoire. Serve over rice. Makes 4 (1-cup) servings 2 tablespoons olive oil 3 tablespoons all-purpose flour 1 onion, chopped 1/2 cup chopped green bell pepper 1 teaspoon minced garlic 1 cup fat-free chicken broth 1 tablespoon paprika 1 pound Louisiana crawfish tails, rinsed and drained Salt and pepper to taste 1 bunch green onions, stems only, finely chopped

1.

In large nonstick skillet coated with nonstick cooking spray, heat oil and stir in flour. Cook over medium heat until light brown, about 6–8 minutes, stirring constantly.

Add onion, green pepper, and garlic. Sauté until tender, about 5 minutes.

2. Gradually add broth and stir until thickened. Add

paprika. Bring to a boil, reduce heat, cover, and cook about 10-12 minutes, stirring occasionally. Add crawfish and cook until heated. Season to taste. Stir in green onions.

Terrific Tip: The browned flour and oil/butter creates a roux that gives the etouffee a deep rich flavor.

Bluffs & Bayous { March/April 2022 { Page 67

Crawfish Remoulade Gulf Coast Favorites Cookbook Holly Clegg

2 eggs 4 tablespoons paprika 2 teaspoons salt 1/2 cup Creole mustard 1½ pints salad oil 1/2 cup vinegar 1 lemon, quartered 1/2 cup catsup 3 bay leaves 2 tablespoons horseradish 3 cloves garlic, minced 1/2 cup minced green onion 1/2 cup minced celery 1/4 to 1/2 cup minced parsley 3-4 pounds Louisiana crawfish tail meat Shredded lettuce

1. Combine eggs, paprika, salt, and mustard in a

mixing bowl. Very slowly beat in oil in a steady stream to form an emulsion. When thickened, add vinegar, squeeze in lemon juice and drop in lemon pieces.

Add remaining ingredients except crawfish and lettuce.

2.

Refrigerate at least 6 hours to let flavor combine.

Before serving, remove lemon pieces and bay leaves from sauce. Arrange crawfish tails on a bed of shredded lettuce, and top with sauce. Serves 12

Crawfish Fettuccine Holly Clegg

This is my southern standby crawfish recipe. I like the recipe whenever we have company because I can make it ahead of time and freeze it. The fettuccine and crawfish in this wonderful cheesy white sauce make a delicious healthy crawfish pasta recipe. Makes 10-12 servings 1 (8-ounce) package fettuccine 1 tablespoon butter 1 onion, chopped 1 green bell pepper, seeded and chopped 1 teaspoon minced garlic 2 tablespoons all-purpose flour 1 (12-ounce) can evaporated milk 4 ounces light pasteurized cheese spread 1/2 cup shredded part-skim mozzarella cheese 1 pound Louisiana crawfish tails, drained and rinsed 2 tablespoons parsley, chopped 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 1 bunch green onions, chopped

1. Cook fettuccine according to directions on

package. Drain; set aside. In large nonstick pot, melt butter and sauté onion, green pepper, and garlic until tender. Add flour and stir until combined.

2.

Gradually stir in milk until mixture is smooth. Add cheese spread and mozzarella, stirring until melted.

Add remaining ingredients, except green onions.

Cook, stirring, 2 minutes or until heated.

3. Toss with pasta and green onions.

Page 68 { March/April 2022 { Bluffs & Bayous

of Natchez

­

Bluffs & Bayous { March/April 2022 { Page 69

SOUTHERN SAMPLER BY Alma M. Womack

Quilting Traditions, Treasures and Tasks at Hand

A

fond memory from my childhood is watching my Mama and Mimi quilt. They had both spent many of their spare hours piecing quilt tops to make new covers for our beds and pallets for the floor.

Mimi had the old type of quilting frame that she would set up in the extra bedroom.

Each corner of the frame had a hole in it where a rope was run through so that the quilt could be pulled up to the ceiling when quilting was over for the day. This was an ideal arrangement for two reasons: one, the quilt would be up on the ceiling and safe; two, little children would not get the chance to do any damage to the quilt in case they maybe decided to put little brother on it and swing him.

During the day, when Mama and Mimi were quilting, Nub, Doug, and I were free to play under the quilt as long as we didn’t get tangled up in the quilters’ feet. So, play we did and had a grand old time doing it.

Nub and Doug had little trucks and tractors; and we would create farms under the quilt and plow and plant and harvest, all in one sitting. Mimi would have little treats for us to eat, but never enough to “spoil” our dinner when Papa and Daddy would come home from the field to eat with us.

After a few years, Mimi gave up on piecing quilt tops; she said she got tired of cutting up little pieces of cloth and sewing them back together. She switched her talents to crochet and made us all many

beautiful doilies, pillow cases, and, later, afghans. Mama, however, never lost her love of quilting, and she pieced tops until just before she passed away in 1986. My brothers and sister and I all have some of her beautiful creations that are our treasures; they are a direct connection from our beloved mother to us.

Mama and Mimi were both excellent quilters, making the tiny little stitches that are not easily done by everyone.

We never had to worry about the quilts coming undone. At that time, they did not buy batting from a store. Every year, Papa would bring home bundles of cotton samples, wrapped in brown paper, from Mr. Henry Taliaferro’s gin. Our quilters would spread these out and use them for the quilt batting; believe me, they made a warm and heavy quilt.

My mother-in-law, Eunice Womack, was also an expert quilter; and I am in possession of a number of her beautiful quilts. She would set her frame up on chairs in her living room that was rarely used for company. At her house, we always sat in the kitchen or the den; so the quilt was never in the way. Eunice was another one who mastered the art of the tiny stitch, something I was never able to duplicate with my not-so-nimble fingers.

Eunice was very particular about the stitches being small and uniform. A neighbor lady who delivered the mail to Eunice and Lottie would always go to the

Page 70 { March/April 2022 { Bluffs & Bayous

quilt and add a little section of quilting at mail drop-off time.

As soon as she was safely out the door, Eunice would make a bee line for the quilt and remove all of the neighbor lady’s stitches. She would always say that Ms. Josie’s stitches were so long a person would get a toe nail hung in them.

And, as I recall, she was exactly right in that evaluation.

In the early part of my married life, I, too, pieced small quilts and quilted them for my daughters and the children of my friends. Also, I pieced some twin and doublesized quilts that are folded up in the armoire upstairs. I quit cutting up those little pieces of cloth and sewing them back together for a goodly while. Then, last year I decided to go through all my cloth scraps and piece another quilt top. When I finished, it had been so much fun that I did another.

Now, the scrap pile is calling my name again to get busy. I think I have a pattern in mind and will start pairing up the fabrics by color, so that I will have another quilt top to find someone else to quilt. My stitches are beginning to look more like the mail lady’s than Eunice’s or Mama’s and Mimi’s; and quite frankly, I don’t want to sit and quilt for hours on end. There’s just too much good yard work to do to be stuck at a quilting frame when flowers need planting and grass needs mowing.

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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