Fall 2025 Issue

woman

FAYETTE'S LEADING

OBSTETRICS & GYNECOLOGY PRACTICE The Women's Specialists of Fayette comprise a healthcare team that understands that women have special healthcare needs throughout their lives.

Our specialists are trained in the field of women's medicine which includes obstetrical and gynecological services such as pregnancy care, family planning needs and counseling, annual examinations, and minor office surgical procedures.

In addition, specialized care is available in areas such as high risk pregnancy and gynecological/urogynecological surgery

William T. Cook, M.D.

Marlo Carter, M.D.

Nykia Burke-Bray, MD.

Matthew Ralsten, M.D.

Nicole E. Quinn, M.D.

Sarah Grace White, D.O. Deidra Printup, FNP-C

wsfayette.com 770-632-9900

1267 Hwy. 54 West, Suite 3200, Fayetteville (Inside Piedmont Fayette Hospital) 403 Westpark Ct, Suite 205 Peachtree City, GA 30269

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Hey Y’all!

As autumn settles in, the world around us transforms into a breathtaking tapestry of colors. The days are becoming shorter, inviting us to slow down and embrace the beauty of the season.

The air is crisp, and the scent of fallen leaves and bonfires fills our neighborhoods, reminding us of cozy gatherings with friends and family.

This time of year also brings the excitement of harvests.

Whether it’s visiting local farms to pick pumpkins, savoring fresh apple cider, or indulging in homemade treats, there’s a palpable sense of gratitude for nature’s bounty. The vibrant hues of red, orange, and gold create a stunning backdrop that encourages us to reflect on the beauty of change.

As we celebrate October, let’s take a moment to honor breast cancer awareness. This month serves as a reminder of the strength and resilience of those who have faced this battle.

Similarly, September brought awareness to ovarian and uterine cancers, reminding us to cherish our health and support one another.

With the return of school, routines are back in full swing, and the laughter of children fills the air. The anticipation of Halloween adds a layer of excitement, with costumes and decorations bringing neighborhoods to life.

"Autumn shows us how beautiful it is to letthings – go." Unknown

Happy Fall

As we move toward November, thoughts of Thanksgiving begin to fill our hearts. It’s a time for gratitude, reflection, and, of course, feasting! The table will soon be adorned with all the seasonal delights—golden roasted turkey, savory stuffing, and pies bursting with the sweet flavors of pumpkin and pecan. It’s a wonderful opportunity to gather with loved ones, share stories, and create lasting memories around a beautifully set table.

Let’s also take a moment to remember those in need during the holiday season. As we celebrate our blessings, it’s important to extend our hands and hearts to those less fortunate. Whether through food drives, volunteering, or simply offering a listening ear, every act of kindness makes a difference.

Let’s savor the beauty of this season, cherish the moments we share with one another, and remember to lend a helping hand to those in need. Happy Fall!

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SOUTHERN WOMAN

As the leaves transform from vibrant greens to a tapestry of fiery reds, oranges, and yellows, fall ushers in a season of renewal for the soul. The crisp air invigorates the senses, while the gentle rustle of leaves underfoot serves as a reminder of life's cyclical nature. This transitional period offers an opportunity for introspection and personal growth, much like the trees shedding their leaves to prepare for new beginnings. The shorter days and longer nights invite moments of quiet reflection, allowing one to pause and consider the path ahead. Fall is a time to harvest the fruits of past endeavors, both literally and metaphorically, and to express gratitude for the abundance life provides. As nature retreats and prepares for the stillness of winter, so too can individuals find solace in stepping back, reassessing priorities, and nurturing the seeds of future aspirations. Embracing the fall season with its inherent beauty and tranquility can renew the spirit, fostering a sense of peace and readiness for the challenges and joys that lie ahead.

Fall Issue 2025

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woman

SOUTHERN Publisher Melanie Denney Haas melanie.southernwoman@gmail.com Creative Director Paige Coppett paige.southernwoman@gmail.com Cover Photography Jacqueline R Turner

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Scan the code to shop all of our favorites found in this issue.

2025 by Melanie D Publishing, LLC

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SOUTHERN WOMAN

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TABLE OF CONTENTS

In This Issue 2 publisher’s Letter 5 table of contents 6 elegant gatherings 10 Wedding floral designs 12 Irish blessings 14 Grande Dame of Azalea Estates 16 Trilogy 18 project love 20 fall fashion 22 Hey beautiful 23 modern floral preservation

24 Holistic Remedies 28 simmer pots 30 good reads 32 cooking with cast iron 40 events 44 Creepy Classy halloween 50 Southern church homecoming 56 soup for the soul 60 Traditional thanksgiving 64 tour of homes

Fall Issue 2025

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6

SOUTHERN WOMAN

JACQUELINE R.

Turner Southern Woman had the pleasure of sitting down with cover artist Jacqueline R. Turner to delve into her stunning tablescape creations.

She has a deep passion for flowers, beauty, and gatherings, and we are truly captivated by her elegant and sophisticated designs!

Can you tell us a bit about yourself and how you started creating content from home?

I’ve always loved creating beauty at home — especially through seasonal styling, flowers and tablescapes. Setting a table or arranging a vase has never felt like “decorating” to me, it’s how I express myself. What started as simply styling my own spaces and capturing the details turned into sharing that creativity online.

That was a big step for me as I was very nervous to share what I love with others and not knowing how people would receive it. The decor home community was so welcoming and uplifting that sharing became a very positive experience for me. Creating content from home has allowed me to blend my passions for styling/decorating, entertaining, floral design, and storytelling in a way that feels both personal and inspiring.

What inspires your seasonal styling and creative direction?

The seasons themselves are my greatest inspiration. I love letting nature set the tone and how I am feeling during the season — the bright vibrancy of summer sunshine, the colors and depth of fall, the softness of

spring blooms, or the glow and warmth of candlelight in winter. Each season brings its own mood, and I channel that into my creative choices. You will always see a nod to my favorite color, pink. Whether it’s in a flower, a blanket, candlesticks, or pillows.

My goal is to always capture the feeling that the season brings to me.

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Walk us through your process for planning and photographing a shoot (from concept to final image).

It always starts with a spark — sometimes a color palette, sometimes a dinnerware collection, or a flower that I have been wanting to create with. From there I build a story: how the table will feel, what mood the florals will set, how the small details will tie together. Once styled, I let the natural light guide me when photographing. I try to capture the table as if someone could just sit down and enjoy it — inviting and welcoming.

How do you balance editing images with preserving a natural, lived-in feel?

I like my photos to feel true to life. Editing for me is about enhancing, not altering — bringing out the light, highlighting the textures, and letting the florals and table details shine. I want someone to feel like they could step right into the image, so I keep that warmth and naturalness at the forefront.

“It always starts with a spark.”

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SOUTHERN WOMAN

What’s your favorite fall styling element or prop this season and why?

Every fall, my limelight hydrangeas are my absolute favorite element. They’re timeless and versatile, and I love the way their colors shift with the season — from soft greens and pinks to rich berry tones. I have them sprinkled all around my home as floral arrangements, in baskets, draped on my kitchen hutch, wreaths on my doors, and they are very prominent on my fall porch styling as well. They always manage to feel both elegant and inviting, which is exactly the balance I love to create in our home.

Do you have a memorable project or moment that shaped your work?

My most memorable project for me, has to be my hydrangea waterfall table. It was one of those moments where everything came together exactly as I had envisioned — cascading blooms spilling down the table, creating this romantic, almost dreamlike setting.

Sharing that project and seeing how deeply it resonated with people really affirmed for me that what I create goes beyond styling. It’s about sparking joy and connection, and that has shaped how I approach every project since. Creating with my heart and not following the trends.

How do you engage your audience and keep ideas fresh while working from home?

Staying inspired means constantly looking at what’s around me — flowers in bloom, seasonal colors, or even family traditions — and turning those into fresh ideas to share with my community. I love to ask questions in my posts or in stories to stay connected with my audience. I truly love getting to know the people who want to share in my journey. The connections have been the greatest blessing of all and I couldn’t be more grateful for that.

What advice do you have for someone starting to create home- and lifestyle-focused content?

Start with what you love most. For me that was my love for hydrangeas, flower arrangements and elegant tablescapes, and once I leaned into that, the creativity flowed very naturally. Don’t overthink perfection — people connect most with authenticity and heart. Let your home, your style, and your story shine through, and the rest will follow.

@JACQUELINE.R. TURNER Fall Issue 2025

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H G S I N IR ESSI C i t y e e L r B eacht in P

car s ’ ey . urr C try s y i r n a i Hil g m se n i k o m a ette Gr By

Jo

I had the pleasure of meeting Hilary Currey several years ago when she brought boxes of her blank card stock to my senior apartment complex. Every second Monday of the month she sets up and takes down craft tables full of a treasure trove of materials, such as lace, ribbons, rubber stamps, stickers of all kinds, like rainbows and butterflies. She provides everything needed to create beautiful cards from glue sticks to scissors , and also offers guidance and encouragement to help any of us bring our imagination to life.

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d

As we each create our own personal cards, you can discover hidden talents, make new friends, and produce something unique and special, which are some of Hilary‘s goals for her ministry. Whether it’s a birthday, get well, or seasonal card, each person can personalize their own design, and when making a card with love and care, you are sometimes filled with a sense of purpose and meaning.

Recently the card making group at Hearthside apartments created some cards for a nonprofit breast

cancer survivor group. These handmade cards will be given to women fighting stage four breast cancer, and hopefully provide much needed support and encouragement. It’s small things like this that show the impact of Hilary‘s ministry, which goes beyond just creating cards. Through her ministry, people can come together and use our brains to create, and it provides, in a small way, a sense of helping someone else. Hilary Currey is making a difference in peoples lives, and inspiring others to do likewise. Besides coming to Hearthside apartments once a month, she also does the same set up and take down of all her supplies at two completely different locations.

I Asked Hilary about where she got the idea for her card making venture, and that is really a whole other interesting story. However I will, for the sake of limited space, just try to surmise it as best I can. Hilary was born in Dublin Ireland, and when she was in her early 20s working as a secretary, she felt being called to use her skills in a Christian ministry. Hilary took a job with Operation Mobilization (OM), whose outreach and goal is to share the gospel of Jesus Christ, and her new job took her to Belgium. Two years later, after meeting Ian, a young man from England who also worked for OM, the couple were married, and together they served with the OM ministry for thirty years.

Their outreach included England, the United States, and for over seven years the OM’s ship ministry. The ship held a library with a large supply of education material, including Bibles, which were sold or sometimes given to locals when they were in small ports for one or two weeks. Just a few of these ports were as far away as the Caribbean, South and Central America, Eastern Europe, and West Africa.

The ship also conducted school and programs for the local children, and sometimes a little bit of entertainment on the ship, and Hillary did do some occasional singing, as well as speaking.

Her full time job was still as the secretary for different ministries provided on the ship. The young couple faced many challenges for the next 7 1/2 years aboard the ship, among them were living in a small cabin , and occasional bouts of sea sickness.

During her time on the ship, Hilary only received mail about every two months, and getting any stationery supplies was sometimes limited. Hilary became very resourceful and would take all used stationery or cards, carefully cut and paste them to make new cards. Being as creative as she was came in very handy, and she continually made one-of-a-kind cards that brought joy to anyone who received them. Her ministry of card making is a reflection of the skills, talent and creativity she gained during her years as a missionary, and she continues to inspire others now with her card making ideas.

Hilary and Ian have been married for 41 years, and they have two grown sons, Robert and Cody. Besides her card making ministry, Hilary calls on the sick and elderly, and keeps in touch with her friends for lunch. You can see she is a very active and busy woman. My personal opinion of this amazing lady and all she has done, and continues to do, is that she is a true Irish Blessing with a Southern Woman flair living amongst us in Peachtree city.

Fall Issue 2025

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MILDRED

Fitzgerald

Happy

108th Birthday

Grande Dame of Azalea Estates

By Gail Noren

When I suggested writing a profile on my father, he said, Do Miss Mildred next. She’s 108. How much longer can she hang on? So I strolled down to her room, knocked, and was invited in. Mildred was beautifully coiffed, tastefully made-up, and impeccably dressed. Encountering her perfect presentation for the first time, one might assume she’s expecting company (such as visiting dignitaries.) But being immaculately groomed and fashionably attired are points of pride for the grand dame of Azalea Estates. Shabbily attired in t-shirt and denim, I introduced myself, apologized for intruding unannounced, and proposed featuring her in an upcoming newsletter. Asked whether she’d give me an interview, she replied with the kindest of smiles, I’ll check my calendar,” whereupon she pulled out a day-planner to confirm her availability. We agreed upon a day and time; I assume she entered our appointment in her datebook when I left.

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It was daunting to imagine the repository of images, history, and family lore stored on the hard drive of Miss Mildred’s mind. Some of her fondest memories would likely be over a hundred years old. Where to even begin?

Asked about a favorite decade or year, she names 1936, without hesitation, as the best year of her life. In 1936 she explained, a week before turning nineteen, she married Neil Fitzgerald. Well, perfect; let’s start with him!

“I was fourteen and he was eighteen. He was a new boy in the community. From Baltimore.” Referring to her father, who was a baseball coach, she said, He heard Neill could play third base.” Neill played on her father’s team for three years, which meant she was able to keep a close watch on the young man who’d caught her eye. Was it his ball0handling skills that made her young heart flutter?

No. In fact, Neill’s family owned a car dealership. “He drove by my house in a brand-new Roadster. Navy blue Roadster. It was a navy blue convertible with white wheels. A fancy car. I said, “That’s the guy for me!” And five years later I got him.” Asked about the wedding, she explained that big weddings weren’t common. “We went to the parsonage and just got married.” The couple honeymooned in Jacksonville, Florida where she suffered a painful sunburn. “My husband was sympathetic,” she said. “He went out and bought something I could wear.”

hopscotch, reading, and seeing friends at school. She remembered the school building, about a mile away, as having “four great big rooms, two or three grades in each, and good teachers: Miss Avery, Miss Hood, Miss Stillwell, Miss Locke. We walked and took our lunch. It was really nice when they served soup at school.”

Mildred Fitzgerald (nee Roberts) has lived in Fayetteville since 2000. She’s been a widow for nearly twenty years and moved to AE when she was 102. The adjectives that best describe her are genteel, refined, upbeat, and grateful.

Mildred said she’s thankful to be alive and healthy. “My health is pretty good,” she volunteered. It certainly seems so. In fact, her youthful exuberance causes companion Josephine to call her “the teenager.” Has there ever been a more endearing centenarian? It’s a shame more people don’t share her sweet nature, good manners, and modest grace. As if the pleasure and privilege of our afternoon chat were hers alone, AE’s oldest resident thanked me gracefully saying, “It was an honor to be interviewed.” She clearly isn’t “hanging on” or waiting to die. Not at all. Miss Mildred, at 108, is still living.

A lifelong Georgia girl, Mildred was born in Fulton County and moved to Ben Hill in 1936. Having attended secretarial school, she held several jobs over the years, both before having children and when they got older. She worked as a secretary to a lawyer and at a CPA firm. Did she enjoy working? “I loved every minute of it,” she replied. In 1939, she was working in a nearby office when the Grand Theater in Atlanta hosted the premiere of Gone with the Wind. She and a co-worker walked out to see the parade and join the festivities. “My friend said, ‘Now that we saw Clark Gable, we can go home and die,” Mildred recalled. “He was so handsome. It was a fine time,” she added nostalgically.

In 1941, they moved to August for Neil’s job.

Motherhood agreed with her. She claims her three daughters and son were all wonderful. “They still are!” she quipped happily. As to what parents did for fun with four kids back then, she said, “We just piled into the Buick and went to Panama City. We all liked the beach.”

With razor-sharp precision, Mildred rattled off the names of her siblings (Bud, Jim, Opal, Carolyn, and Mary) and added that the family had two dogs and a cat while she was growing up. “I had the prettiest doll in the world, but I lost her,” she said. We lived with my grand-folks. My grandad had a nice garden. In 1931 they tore down the house and built a new one.” Describing an idyllic childhood, Mildred recalled jumping rope, playing Fall Issue 2025

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770-964 5230 510 Swanson Road | Tyrone, GA 30290 trilogywellness.com Fall Issue 2025

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It’s hard to imagine that so many seniors in Fayette County are not only going hungry and struggling with food insecurity simply because they have difficulty preparing a meal, but also do not have the opportunity to enjoy a holiday meal that many of us take for granted. Throughout the year, the team at Fayette Senior Services (FSS), with endless support from our community, work together to combat senior hunger on a daily basis. The Fayette County Meals On Wheels (MOW) program, organized by Fayette Senior Services, are delivered by a dedicated group of volunteers who provide not only a meal but a well-check visit to clients participating in this program. These visits help to enable home bound seniors to continue to live independently in the comfort of their own home as they age. Many of their clients often share the impact it has on their lives and their gratitude for the service! “I look forward to receiving Meals On Wheels every day, not only for the meals, but also for the companionship it provides for me! It is more than just a meal, it makes those getting them feel loved and like we mean something to the community. I am provided the opportunity to have a tasty and healthy meal and the drivers who deliver the meals have become some of my closest friends. Without it, I would have little contact with others. Meals On Wheels is my whole day!” expressed one of FSS’ MOW

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recipients. It’s not always obvious the impact something that may seem so little to us has on others, but when you stop to really take a look, a light shines through. A simple smile or thank you means so much more coming from those that are isolated or can’t get out to perform tasks we take for granted every day. MOW Volunteer Debbie Collette glows when she shares her reason for giving back to this program. “We are not just delivering people their meals, we are delivering them joy and love.

People need to know that they still matter. When we go to their homes, their faces light up because they know that they are not forgotten. It is important for people to always feel like they matter, especially for our homebound seniors. We do this for them and feel grateful that we are still able to spread love,” she expressed.

Each year, Fayette Senior Services (FSS), a 501(c)(3) non-profit organization, takes initiative through their annual Project Love Meals On Wheels Campaign to raise awareness and funds to help combat hunger and isolation and provide connections for seniors in need. Project Love seeks to enhance and expand the connections of seniors to our community by providing a daily meal delivery and check-in visit while enhancing those connections through holiday and weekend meals. Without help from volunteers and donations, none of this would be possible.

Fayette Senior Services organizes over 150 volunteers who help make this program possible, with no wait list in sight. This annual fundraiser is critical in providing holiday and weekend meals throughout the year to homebound seniors in our community that are not covered by the general funding FSS receives annually for the MOW program. For as little as $5, one meal can be provided to feed a senior in need. There is no limit to the number of meals that can be purchased and general donations are welcomed. For every five dollars they fall short of their $50,000 (10,000 meals) goal, one less holiday and weekend meal will be delivered to a senior in need. FSS is challenging the citizens and businesses of our community to make a difference this holiday season by donating to this great cause and playing a part in spreading joy throughout the year. You may not be able to take time out of busy schedules to volunteer to deliver, but for as little as $5, you can have a major impact. Help make a difference in the lives of seniors by providing the gift of meals and connections this holiday season.

Donation forms and additional information can be found at www.fayss.org and at a Fayette Senior Services’ location, 4 Center Drive in Fayetteville or 203 McIntosh Trail in Peachtree City. Make a donation online at www.gofundme.com/f/2025-project- love-meals-onwheels-campaign or checks can be mailed, payable to Fayette Senior Services (memo: Project Love) to 4 Center Drive Fayetteville, GA 30214. All donations are tax deductible. With support from both residents and the business community, hundreds of seniors will experience the love our community has to offer as well as the comfort and joy of having a nutritious meal throughout the holidays.

For over four decades, Fayette Senior Services has been making a meaningful difference in the emotional, social, and physical well-being of older adults.

Contact Stevie Coachman, Meals On Wheels Coordinator, at 770-461-0813 or scoachman@fayss.org to learn more about Meals On Wheels or if you have an interest in becoming a volunteer.

For information on Fayette Senior Services, visit www.fayss.org or call 770-461-0813.

Fayette Senior Services is a proud member of Meals On Wheels America.

Fall Issue 2025

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fall

fashion trends 2025

earthy tones

statement belts

As the leaves begin to fall in 2025, the fashion world is embracing a blend of nostalgia and innovation, with trends that nod to the past while looking toward the future.

Earthy tones and sustainable fabrics dominate the scene, reflecting an ongoing commitment to eco-friendly fashion. Expect to see a resurgence of 1970s-inspired styles, with flared trousers, oversized blazers, and chunky knits making a strong comeback.

Layering is key this season, with designers showcasing creative ways to mix textures and patterns.

layering

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Accessories are bold and statement-making, with oversized belts and vibrant scarves adding a pop of color toother wise neutral ensembles. As always, personal expression remains at the forefront, encouraging individuals to mix and match the set rends to create their own unique looks.

boldes scarv

flared pants

d e r i p s n i e g vinta personalized

Jewelry trends are set to captivate with a blend of nostalgia and innovation.

Expect a resurgence of vintageinspired pieces, as designers draw inspiration from the elegance of the past while infusing modern twists.

Chunky chains will continue to dominate, but with a new twist— incorporating mixed metals and playful textures. Personalized jewelry, such as custom nameplates and initial pendants, will maintain their popularity, allowing wearers to express individuality.

Additionally, statement earrings will make a bold comeback, featuring intricate designs and vibrant colors that evoke a sense of artistic flair.

chunky chains artistic

intricate

Fall Issue 2025

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y e H

BEAUTIFUL 3

This season expect to see the return of vibrant, jeweltoned eyeshadows, with emerald greens, deep sapphires, and rich amethysts taking center stage. These striking hues will be paired with graphic liners, adding an artistic flair to eye makeup.

Simultaneously, the trend towards natural beauty continues, with dewy, luminous skin being a focal point. Skincare-infused foundations and tinted moisturizers will be popular choices, promoting a healthy, radiant complexion. Lips will see a balance between statement and subtlety, with matte berry shades and glossy nudes both making an impact. Overall, Fall 2025 makeup trends celebrate individuality and creativity, inviting everyone to express their unique style.

berry

tones

NEUTRAL

1 DECK OF SCARLET Maximalist Eye Shadow Palette (deckofscarlet.com, $42)

4 FENTY BEAUTY by Rihanna Gloss Bomb Universal Lip Luminizer (ulta.com, $22)

2 MAKE UP FOR EVER

5 NARS

Aqua Resist Graphic Pen 24HR Waterproof Intense Eyeliner (sephora.com, $35)

Pure Radiant Tinted Moisturizer Broad Spectrum SPF 30 (sephora.com, $49)

3 SMASHBOX

6 GLOW RECIPE

Always On Longwear Matte Liquid Lipstick (smashbox.com, $27)

Watermelon Glow Niacinamide Dew Drops Serum (sephora.com, $36)

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Jewel GRAPHIC LIRS

4

As we look towards Fall 2025,makeup trends are set to embrace a mix of bold experimentation and natural elegance. Here are our picks!

2

1 5

6

Luminous

modern floral PRESERVATION

WEDDINGS, MEMORIALS & LIFE EVENTS

Your Flowers for a Lifetime Welcome to Nancy Dunson Designs, where we specialize in preserving the beauty of life's most cherished moments. Whether it's the vibrant bouquet from your wedding day or a heartfelt arrangement from a loved one's funeral, our floral preservation services ensure that these precious memories remain as stunning as the day they were created. At Nancy Dunson Designs, we blend artistry with advanced preservation techniques to create lasting keepsakes that you can treasure forever. Thank you for choosing Nancy Dunson Designs!

nancydunson.com Fall Issue 2025

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As the crisp air of fall sets in and the days grow shorter, it's essential to prioritize your health and well-being. The transition into this season often brings a surge in colds and flu. Fortunately, adopting holistic remedies can strengthen your immune system and promote overall wellness. Consider these effective strategies to help you stay healthy during the fall months.

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2 tablespoons olive oil 1 large onion, diced 2 cloves garlic, minced 3 carrots, sliced 3 celery stalks, chopped 1 large sweet potato, peeled and cubed 1 zucchini, chopped 1 cup butternut squash, cubed 1 cup kale or spinach, chopped 1 cup pearl barley or farro

Seasonal Produce: Incorporate a variety of seasonal fruits and vegetables, such as apples, pumpkins, and squash. These foods are rich in vitamins and antioxidants, which support immune health.

6 cups bone broth (chicken or beef) 1 can (14 oz) diced tomatoes, drained 1 teaspoon dried thyme 1 teaspoon dried oregano Salt and pepper to taste Fresh parsley, chopped, for garnish

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.

Stir in the carrots, celery, sweet potato, zucchini, and butternut squash. Cook for another 5 minutes, stirring occasionally.

Add the bone broth, diced tomatoes, pearl barley (or farro), thyme, oregano, salt, and pepper. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover, and let simmer for 30–40 minutes, or until the grains are tender and the vegetables are cooked through.

Stir in the kale or spinach, cook for 5 minutes until greens are wilted.

Taste and adjust seasonings as needed.

Serve hot, garnished with fresh parsley.

Warm Soups and Stews: Consuming hearty soups made with bone broth, vegetables, and grains provides nourishment and warmth, aiding digestion and immunity.

Tea Tree and Eucalyptus Oils: These oils possess antibacterial and antiviral properties. Use them in diffusers or as part of steam inhalation to boost respiratory health.

Lavender and Peppermint: Known for their calming and invigorating effects, these oils can also help in reducing stress and enhancing sleep quality.

Elderberry: Known for its antiviral properties, elderberry syrup can help reduce the severity and duration of cold symptoms.

Echinacea: This herb boosts the immune system and may help prevent colds when taken at the onset of symptoms.

Making herbal tea is a simple and enjoyable process that allows you to explore a variety of flavors and health benefits.

Start by selecting your favorite herbs, such as chamomile, peppermint, or lavender; you can use fresh or dried herbs. If you’re using dried herbs, a general guideline is to use about one teaspoon per cup of water, while fresh herbs require about one tablespoon per cup.

Boil water and pour it over the herbs in a teapot or infuser. Allow the tea to steep for 5 to 10 minutes, depending on how strong you like it. After steeping, strain the herbs if necessary, and pour the tea into your cup.

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You can enhance the flavor with a touch of honey or a slice of lemon, if desired. Enjoy your soothing cup of herbal tea, perfect for relaxation or as a gentle pick-me-up.

Herbal Teas: Enjoy warm herbal teas like ginger, chamomile, and peppermint.

Not only do they keep you warm, but they also provide antioxidants and have soothing properties.

Stay Hydrated: Proper hydration supports overall health, so drink plenty of water throughout the day.

Meditation and Yoga: Engage in mindfulness practices to reduce stress, which can weaken the immune system.

Regular yoga and meditation can enhance mental clarity and emotional well-being.

Deep Breathing Exercises: Incorporate deep breathing techniques to calm the mind and body, promoting relaxation and reducing stress.

Stay Active: Engage in moderate exercises such as walking, jogging, or cycling. Regular physical activity enhances circulation and immune function.

Outdoor Activities: Take advantage of the beautiful fall weather by hiking or engaging in outdoor sports, which can elevate your mood and immunity.

Establish a Sleep Routine: Prioritize 7-9 hours of quality sleep per night. A well-rested body can better defend against illness.

Power Naps: Short naps can rejuvenate your energy levels and improve overall health.

Gather fresh peppermint leaves or highquality dried peppermint tea. If using fresh leaves, you'll need about a handful, while for dried leaves, one tablespoon will suffice. Begin by boiling a cup of water and allowing it to cool slightly to prevent the delicate leaves from scorching. Place the peppermint leaves in a teapot or mug and pour the hot water over them. Let the tea steep for about 5 to 10 minutes, depending on your taste preference for strength. Once the tea has infused to your liking, strain out the leaves. You can enhance the flavor with a touch of honey or a slice of lemon.

Fall Issue 2025

27

POTS Simmer pots, also known as stovetop potpourri, are a delightful and natural way to refresh the air in your home with inviting scents. They involve gently heating a mixture of aromatic ingredients such as fruits, herbs, spices, and sometimes essential oils in water on the stove. As the water simmers, the blend releases its fragrance, creating a warm and cozy atmosphere. Not only do simmer pots provide a pleasant aroma, but they also add a touch of homeliness and can be a wonderful way to use up leftover or seasonal produce.

Citrus Fruits Slices of oranges, lemons, or limes add a refreshing and zesty scent.

Cinnamon Sticks A classic choice for a cozy, comforting aroma.

Vanilla Extract A splash of vanilla brings a sweet, inviting smell.

Cloves Whole cloves provide a spicy, warm fragrance that pairs well with cinnamon

Apple Slices Fresh apple slices can bring a crisp, autumnal aroma.

Ginger Fresh ginger slices contribute a warm, spicy aroma.

Bay Leaves

Rosemary

These add a subtle, savory note.

Fresh or dried rosemary adds a herbal, earthy scent.

Star Anise

Cranberries

These star-shaped spices add a sweet, licorice-like fragrance.

Fresh or dried cranberries add a hint of tartness and color.

Combine these ingredients in a pot with water, bring it to a boil, and then let it simmer gently to fill your home with delightful scents. Adjust the ingredients according to your preference to create a signature fragrance blend.

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Legacy ‘s

HARVEST FESTIVAL Join us for hay rides, cotton candy, bounce houses, games, & LOTS OF FUN.

NOVEMBER 8, 2025 2:00-4:00PM LEGACY CHRISTIAN CHURCH 1150 ROCK-A-WAY ROAD SENOIA, GA 30276 Admission is free, and there's something for everyone to enjoy. So, gather your friends and family!

F A L L

F O R

A

GOOD READ Fall is a perfect time for cozy reading. Enhance the experience by creating a comfortable reading nook near a window or fireplace, using soft blankets and cushions. Enjoy a warm beverage like spiced chai or hot apple cider, and choose seasonal books such as mysteries or classics. Consider joining a book club or hosting a reading group with friends. Embrace the cooler weather by reading outdoors in a park or garden, allowing nature to enrich your literary journey.

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Our top pick!

The Southern Book Club's Guide to Slaying Vampires By: Grady Hendrix Patricia Campbell’s life has never felt smaller. Her husband is a workaholic, her teenage kids have their own lives, her senile mother-in-law needs constant care, and she’s always a step behind on her endless to-do list.

The only thing keeping her sane is her book club, a close-knit group of Charleston women united by their love of true crime. At these meetings they’re as likely to talk about the Manson family as they are about their own families.

One evening after book club, Patricia is viciously attacked by an elderly neighbor, bringing the neighbor's handsome nephew, James Harris, into her life. James is well traveled and well read, and he makes Patricia feel things she hasn’t felt in years. But when children on the other side of town go missing, their deaths written off by local police, Patricia has reason to believe James Harris is more of a Bundy than a Brad Pitt.

The real problem? James is a monster of a different kind—and Patricia has already invited him in.

Little by little, James will insinuate himself into Patricia’s life and try to take everything she took for granted—including the book club—but she won’t surrender without a fight in this tale of neighborly kindness gone wrong.

Between, Georgia

by Joshilyn Jackson Nonny Frett understands the meanings of "rock" and "hard place" better than any woman ever born. She's got two mothers, "one Deaf-blind and the other four baby steps from flat crazy." She's got two men: her husband, who's easing out the back door; and her best friend, who's laying siege to her heart in her front yard. She has a job that holds her in the city, and she's addicted to a little girl who's stuck deep in the country. And she has two families; the Fretts, who stole her and raised her right, and the Crabtrees, who lost her and can't forget that they've been done wrong.

The Most Fun We Ever Had

by Claire Lombardo In this “rich, complex family saga” (USA Today) full of long-buried family secrets, Marilyn Connolly and David Sorenson fall in love in the 1970s, blithely ignorant of all that awaits them. By 2016, they have four radically different daughters, each in a state of unrest.

Wendy, widowed young, soothes herself with booze and younger men; Violet, a litigator turned stay-athome-mom, battles anxiety and self-doubt; Liza, a neurotic and newly tenured professor, finds herself pregnant with a baby she's not sure she wants by a man she's not sure she loves; and Grace, the dawdling youngest daughter, begins living a lie that no one in her family even suspects.

Looking for Salvation at the Dairy Queen

by Susan Gregg Gilmore It’s the early 1970s. The town of Ringgold, Georgia, has a population of 1,923, one traffic light, one Dairy Queen, and one Catherine Grace Cline. The daughter of Ringgold’s third-generation Baptist preacher, Catherine Grace is quick-witted, more than a little stubborn, and dying to escape her small-town life.

Every Saturday afternoon, she sits at the Dairy Queen, eating Dilly Bars and plotting her getaway to Atlanta.

And when, with the help of a family friend, the dream becomes a reality, she immediately packs her bags, leaving her family and the boy she loves to claim the life she’s always imagined. But before things have even begun to get off the ground in Atlanta, tragedy brings Catherine Grace back home. As a series of extraordinary events alter her perspective—and sweeping changes come to Ringgold itself—Catherine Grace begins to wonder if her place in the world may actually be, against all odds, right where she began.

Fall Issue 2025

31

How to Clean a Neglected Cast-Iron Skillet:

A SOUTHERN

STAPLE:

Cast Iron Skillet

Corn Bread Story and Photos by Bonnie Helander

Southerners tend to honor “back-to-our-roots” traditions, whether it is in the way we garden or the value we place on vintage tools and old family recipes. I fondly remember my grandmother working hard in her cutting garden to provide fresh cut flowers each Sunday for her church sanctuary. I still use many of her gardening methods. I also (very enthusiastically) recall her delectable cooking – which included fresh vegetables each day and the best cornbread I’ve ever eaten – fried up in a hot, seasoned cast-iron skillet.

Cast iron is basically indestructible and will last a lifetime! It is often passed down each generation – from one cook to the next. I am the proud owner of my grandmother’s cast-iron skillet, inherited from my mother. I also have another smaller skillet passed along from my husband’s family. (I can’t claim to be a good cook, but I do own their pans!)

While most people have a cast-iron skillet hidden away somewhere in their kitchen, many tend to avoid cooking with it because their skillet has rusted and no longer is properly seasoned to provide that nice non-stick surface.

But with just a little TLC, a cast-iron skillet can be revived like new.

If your skillet has a build-up of rust, first take the time to remove the rust, either using vinegar and water or a paste of baking soda and water. You can mix equal parts of vinegar with water and soak your skillet for an hour. Then scrub the rust from the pan and rinse and dry the skillet. If you have baking soda on hand, make a thick paste by adding water and then apply the paste to the rusted areas. Allow the paste to sit for an hour and then scrub the rust with a dish pad.

Rinse and dry the skillet.

How to Refresh and Season a Cast-Iron Skillet Using the Oven Method: After removing the rust, wash your skillet with hot water and mild dish soap. (This is the ONLY TIME you will use soap ever to clean your skillet!) Dry completely.

With a paper towel, apply a thin layer of high-smoke point oil (canola, grapeseed, avocado, coconut oil) to the entire skillet.

Adjust your oven racks so they are close together and turn the oven temperature to 450 degrees.

Place your skillet up-side-down on the top rack, and place a sheet of aluminum foil on the rack below to catch any oil drippings.

Bake in the oven for an hour and then let it cool in the oven before removing.

Repeat the process several times to ensure a good layer of seasoning builds up in your pan.

After your skillet is seasoned and refreshed, do not wash with soap or use harsh scrubbing pads or steel wool when cleaning. Simply rinse with hot water and wipe with a paper towel. You can use coarse salt to scrub the pan or a nonabrasive dish pad to remove any bits of food. Always dry your skillet after use to prevent rusting. Add a small amount of oil to a paper towel and refresh your seasoning after use.

Cast-iron skillets are a chemical-free way of cooking and provide a bit of iron to your diet. Use your skillet for browning, baking, sautéing, but avoid cooking acidic foods (like tomatoes) in your pan.

Most cooks agree that using a hot cast-iron skillet to make cornbread, produces the best results. Adding the batter to the hot oil in the skillet, will ensure the edges and the bottom of the cornbread are crunchy and crispy. There is an ongoing lively debate, however, about the adding sugar in your cornbread recipe. Most Northerners seem to prefer a cakier, sweetercornbread, while Southerners leave out the sugar.

Here are my favorite Skillet Recipes…

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Skillet Cornbread

Pan: 10–12" cast iron | Oven: 425°F | Serves: 8 - 1 cup yellow cornmeal - 1 cup all-purpose flour - 1 tbsp baking powder - 1 tsp salt - 2 tbsp granulated sugar (optional) - 1 cup milk - 2 large eggs - 1/4 cup melted butter (plus 2 tbsp butter or oil for pan) Preheat oven to 425°F. Place 10" skillet with 2 tbsp butter or oil in oven 5 minutes.

Whisk cornmeal, flour, baking powder, salt, and sugar. In separate bowl whisk milk, eggs, and melted butter.

Stir wet into dry until just combined. Remove hot skillet carefully, swirl to coat, pour batter into hot pan.

Bake 20–25 minutes until golden and a toothpick comes out clean. Cool 5–10 minutes before slicing.

Mac and Cheese

Pan: 10–12" castiron | Oven:375°F (190°C) | Serves: 4–6 - 12 oz pasta (elbow, shells) - 2 tbsp butter - 2 tbsp all-purpose flour - 2 cups milk (whole preferred) - 2 cups shredded sharp cheddar

- 1/2 cup shredded gruyère or mozzarella - Salt & pepper to taste - 1/2 cup plain breadcrumbs - 1 tbsp butter, melted (for crumbs)

Preheat oven to 375°F. Cook pasta until 3–4 minutes under al dente; drain and set aside.

In skillet over medium heat melt 2 tbsp butter, stir in flour and cook 1 minute. Whisk in milk, simmer until thickened (3–5 min).

Remove from heat, stir in cheeses until smooth, season, fold in pasta.

Spread evenly.

Toss breadcrumbs with 1 tbsp melted butter, sprinkle on top. Bake 15–20 minutes until bubbly and golden. Let sit 5 minutes before serving.

Fall Issue 2025

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Brownies

Pan: 8–10" cast iron | Oven: 350°F | Serves: 6–8 - 1/2 cup (1 stick) unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - Pinch of salt - 1/2 cup chocolate chips or chopped chocolate (optional) Preheat oven to 350°F. Melt butter in saucepan or microwave; stir in sugar, then eggs and vanilla until smooth.

Whisk in cocoa, flour, and salt until combined. Fold in chocolate chips if using. Pour batter into greased 8–10" skillet and bake 20–28 min until edges are set and center is slightly gooey (test with toothpick). Cool before slicing.

Roasted Chicken Thighs with Veggies Pan:12"cast iron | Oven:425°F(220°C) | Serves:4 - 6 bone-in, skin-on chicken thighs - Salt, pepper, 1 tsp paprika (optional) - 2 tbsp olive oil - 1 lb. baby potatoes, halved - 3 carrots, cut into chunks - 1 onion, quartered (optional) - 2 tsp dried thyme or a few sprigs fresh thyme Preheat oven to 425°F. Pat chicken dry and season with salt, pepper, and paprika. Heat 12" skillet over medium-high with 2 tbsp oil. Sear thighs skin-side down 6–8 min until deep golden and fat renders. Flip.

Toss potatoes, carrots, and onion with a little oil, salt, pepper, and thyme; nestle around chicken. Transfer skillet to oven and roast 20–25 min until chicken reaches 165°F and vegetables are tender. Rest 5 min before serving.

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Skillet Cinnamon Rolls Pan: 10–12" cast iron (or 9"round) | Oven: 350°F | Makes 8–9 rolls Prep + rise: ~2–2½ hrs. (or overnight fridge rise) Dough: - 1 cup warm milk (110°F/43°C) - 2 1/4 tsp (1 packet) active dry yeast - 1/3 cup granulated sugar - 1/3 cup melted butter, cooled slightly - 1 large egg, room temp - 3 cups all-purpose flour (plus more if needed) - 1/2 tsp salt Filling: - 1/2 cup packed brown sugar - 2 tbsp granulated sugar - 2 tbsp ground cinnamon - 1/4 cup (1/2 stick) softened butter Icing: - 1 cup powdered sugar - 2–3 tbsp milk or cream - 1/2 tsp vanilla extract - Pinch salt Bloom yeast: In a bowl whisk warm milk, yeast, and 1 tsp sugar; let sit 5– 10 min until foamy. Make dough: Stir in remaining sugar, melted butter, egg, salt, and most of the flour to form a shaggy dough. Knead by hand or mixer with dough hook about 6–8 min until smooth and slightly tacky, adding a little flour only if needed. First rise: Place in a lightly oiled bowl, cover, and let rise 1–1½ hours until doubled (or chill overnight in fridge). Roll & fill: On a floured surface roll dough into a 12×16" rectangle. Spread softened butter over dough. Mix brown sugar, granulated sugar, and cinnamon; sprinkle evenly over butter. Shape rolls: Starting from long edge, tightly roll into a log. Pinch seam to seal. Cut into 8–9 equal rolls with a serrated knife or unflavored dental floss.

Second rise in skillet: Grease a 10–12" cast-iron skillet. Arrange rolls cut-side up in skillet (snug but not crushed). Cover with a towel or plastic wrap and let rise 30– 45 min until puffy. Bake: Preheat oven to 350°F. Bake rolls 22–28 min until golden and cooked through (center will be set). If tops brown too fast, tent with foil. Icing: Whisk powdered sugar, milk, vanilla, and pinch salt to desired drizzle consistency.

Drizzle or spread over warm rolls. Serve warm. Notes: For extra gooey rolls, dot a tablespoon of butter and a sprinkle of extra brown sugar in the center of the pan before arranging rolls so the middle caramelizes.

Rolls can be made a day ahead and reheated briefly before serving.

Fall Issue 2025

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Shakshuka

Pan:10–12"castiron | Stove: medium | Serves: 4 - 2 tbsp olive oil - 1 medium onion, diced - 1 bell pepper, diced - 3 cloves garlic, minced - 1 tsp ground cumin - 1 tsp sweet paprika (or smoked) - 1/4 tsp cayenne (optional) - 1 can (28 oz) crushed tomatoes - Salt & pepper to taste - 6 large eggs - Fresh parsley or cilantro, chopped, for garnish Heat oil in skillet over medium. Sauté onion and bell pepper until softened, 6–8 min. Add garlic and spices, cook 1 min. Add crushed tomatoes, simmer 10–12 min until slightly reduced; season. Make six wells in sauce, crack an egg into each well. Cover and cook 6–10 min until whites set but yolks still soft. Garnish and serve with bread.

Chocolate Chip Cookie

Pan:10"castiron | Oven:350°F(175°C)|Serves: 4–6 - 1 cup (2 sticks) unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup packed brown sugar - 2 large eggs - 2 tsp vanilla extract - 2 1/4 cups all-purpose flour - 1 tsp baking soda - 1 tsp salt - 2 cups chocolate chips Preheat oven to 350°F. In a bowl cream butter and sugars until light.

Add eggs one at a time, then vanilla. Whisk flour, baking soda, and salt; add to wet and combine. Fold in chocolate chips. Press dough evenly into a greased 10" skillet. Bake 18–22 min until edges are set and center is soft but cooked. Cool 5 min, serve warm with ice cream.

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US Navy Blue Angels & United States Air Force Thunderbirds C O M I N G T O W N

T O

N E A R

G E O R G I A

Y O U

T H I S

I N

A

F A L L . . .

The Air Dot Show Tour Atlanta Regional Airport - Falcon Field

October 11-12, 2025 Headlining this year’s show is the United States, Air Force Thunderbirds. Along with aircraft demonstrations including the MV-22 Osprey, P-51 Mustang and the C-17 Globemaster III. Check out their website for more information & tickets at

air.show/atlanta To finish the season in Georgia we will have a Fun Family Weekend in Rome, Georgia.

JLC Airshow Management Rome’s Richard B. Russell Regional Airport

October 17-18-19, 2025

headlining the United States Navy Blues Angels. The Friday evening show will include fireworks & a drone show. Both Saturday & Sunday will include the Blue Angels, Fat Albert “Bert” C-130, Quicksilver P-51, F4U Corsair, Class of 45 Demo along with many more additions. Please visit their website for tickets & information at

wingsovernorthgeorgia.com Fall Issue 2025

37

Bootleggers & Badges Gala 09/06/2025

Bootleggers &

BADGES Gala

Photography By:

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Fall Issue 2025

39

Events

September 27 Peachtree City Dragon Boat Race & International Festival 8AM-4PM Drake Field on Lake Peachtree September 27 20th Annual Car Show 10AM Downtown Senoia

October 17 Nightmare on Mainstreet Alive After 5 8-9PM Downtown Senoia October 27 Cozy Talk Book Club 10AM Peachtree City Library (Readers & Writers Room) October 31 Happy Halloween

October 3 Senoia’s Fall Boutique Crawl 5-8PM Downtown Senoia

October 31 Film Series @ The Library 10AM Peachtree City Library- Theater Room

October 3 Oktoberfest 3-5PM Downtown Newnan

November 21 Mistletoe Market Alive After 5 8-9PM Downtown Senoia

October 4 & 5 The Cotton Fair 9-4PM Gay, GA

November 27 Thanksgiving Day

October 11 & 12 Atlanta Air Show Falcon Field

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November 29 Christmas Parade & Light Up City Center Park 6PM Parade 7-9PM Light up City Center Park City Center Park Fayetteville

Fall Issue 2025

41

5TH ANNUAL

GOLF TOURNAMENT FRIDAY

November 7 FOUR-MAN SCRAMBLE

registrationat 8:00am shotgun start at 9:00 am Breakfast, snacks, beverages and a banquet meal will be provided for each player!

White Oak Golf Club 141 Clubview Dr. Newnan, GA 30265

Jordan Phillips 678.953.8625

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"For I know the plans that I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."

- Jeremiah 29:11

g n i w S into “A Better Way supporting men who have embraced change from lifecontrolling issues to follow the path of CHRIST.

You have the party

WE MAKE IT POP! BALLON DESIGNS OFFERED

Garlands | Walls | Arches Columns | Stacks | Centerpieces Bouquets | Stuffed Balloons

ABALLOONAFFAIR.ORG

ERN WOMAN H T U ’S SO GUIDE TO A

CREEPY CLASSY HALLOWEEN Hosting a Halloween party that strikes the perfect balance between creepy and classy requires a blend of sophistication and spine-tingling fun. Start by selecting a theme that lends itself to elegance, such as "Haunted Masquerade" or "Ghostly Gala." Opt for a color palette of black, silver, and deep redor purple, using these hues in your decorations, table settings,and invitations. Incorporate atmospheric lighting with dimmed chandeliers, flickering LED candles, and strategically placed uplights to create shadows. For decor, choose tasteful yet eerie elements like antique candelabras, velvet drapes, and vintage apothecary jars filled with mysterious contents. Serve gourmet hors d'oeuvres and cocktails with a sinister twist. Encourage guests to dress in elegant yet haunting costumes, providing masks or capes at the entrance for an added touch. Finally, curate a playlist of classical music mixed with eerie soundscapes to set the mood, ensuring your party is a sophisticated celebration of the macabre.

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Choose your theme Hosting an elegant Halloween party involves blending the spooky with the sophisticated for a truly memorable experience.

One theme could be "Masquerade Ball," where guests don ornate masks and attire reminiscent of a grand Venetian affair, with dark, opulent decor and candlelit ambiance. Another option is "Gothic Glamour," highlighting Victorian-era elegance with deep reds, blacks, and golds, complete with velvet drapes and vintage candelabras. For a more whimsical twist, consider "Enchanted Forest," featuring ethereal lighting, lush greenery, and mystical creatures. Lastly, a "Black and White Soirée" can set a chic monochromatic tone, focusing on sleek, minimalistic decorations with pops of silver or gold.

Whichever theme you choose, let the atmosphere be a perfect balance of eerie and elegant, ensuring a sophisticated celebration that still captures the spirit of Halloween.

Black and

White Soir‘ee

GOTHIC GLAMOUR

enchanted forest Fall Issue 2025

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HORS D'OEUVRES 1 cup unsalted butter, softened ¼ cup light or dark brown sugar 2 teaspoons vanilla extract 2 cups plain/all-purpose flour ¼ cup cocoa powder ¼ cup cornflour/cornstarch 5 – 6 tablespoons milk For the Filling ½ cup unsalted butter, softened 2 ½ cups icing/powdered sugar ¼ cup canned pumpkin puree ½ teaspoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ⅛ teaspoon ground nutmeg

CHOCOLATE PUMPKIN VIENNESE WHIRLS

MUSHROOM AND QUINOA STUFFED MINI PUMPKINS

For the Cookies Preheat the oven to 350F. Line a baking tray with parchment paper or a silicone mat, and set aside. Using a handheld or stand mixer, beat together the butter, and sugar until combined. Mix in the flour, cocoa powder, cornflour, spices, and milk until smooth and combined. The dough will be quite thick, but it should be pipe-able. Spoon the dough into a piping bag fitted with a star nozzle, and pipe 2-inch diameter swirls onto the prepared baking tray, spacing them about 3cm apart.

Bake for 10 – 12 minutes or until firm. Cool for 5 minutes before transferring them to a wire rack to cool completely.

For the Filling Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Add the vanilla, pumpkin, and spices, and mix until smooth and combined. Transfer to a piping bag and pipe a thick swirl on one cookie. Sandwich with another cookie, and repeat with the remaining cookies.

6 mini pumpkins

1 clove minced garlic

2 C vegetable broth 1 Tbsp plus 2 tsp olive oil 8 oz sliced button mushrooms 1 C chopped leeks

1/4 tsp thyme 1/3 C dry white wine 1/2 tsp salt 1/8 tsp black pepper

Preheat the oven to 400º F. Meanwhile, cut the tops off of 6 mini pumpkins and remove the seeds. Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25-30 minutes with the tops on the pumpkins. The pumpkins are done when the inner flesh is tender.

Rinse the quinoa well and combine 1 cup of quinoa in a sauce pan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take 15 to 20 minutes.

Sauté the mushrooms and leeks in 2 teaspoons of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute. Next, add the white wine and cook until mostly evaporated. Season with the salt and pepper. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine.

Remove the cooked pumpkins from the oven and spoon the quinoa pilaf evenly into each pumpkin.

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THE RED QUEEN ½ cup cranberry juice ⅓ cup Hendricks gin ⅛ cup St Germain Elderflower liqueur ½ lemon, juice only or to taste fresh cranberries threaded on cocktail sticks to garnish Fill your cocktail shaker with plenty of ice and add all the ingredients (apart from the fresh cranberries). Shake until a frost forms on the shaker – about 30 seconds.

Pour into chilled martini or coupe glasses and garnish with the fresh cranberries.

Witches Brew Lemonade Sparkling Lemonade Blue Curaçao Empress 1908 Indigo Gin Fill a tall glass with ice. Add gin, then top off with sparkling lemonade. Very carefully and slowly pour Curaçao into glass, letting it settle on the bottom.

Garnish with rosemary.

Black Magic Margarita Black Sanding Sugar Silver Tequila Triple Sec Lime Juice Food Coloring Rim two glasseswithalimesliceanddipinblacksandingsugar.

Divide tequila,triplesec,andlimejuicebetweentwoglassesand stir to combine.Addtwodropseachoffoodcoloringandstir.If needed, continueaddingfoodcoloringuntildesiredblackcoloris achieved. Addiceandgarnishwithasliceoflimebeforeserving.

COcktails Fall Issue 2025

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SWEET TREATS AppleCrisp Cheesecake Preheatoven to 325° and grease an 8" or 9" springform pan with cooking spray.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into bottom of prepared pan and up the sides.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined.

Pour mixture over crust.

In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter.

Scatter apples in an even layer over top of cheesecake, then top with an even layer of the oat topping.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes.

Turn off oven, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.

When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.

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FOR THE CRUST Cooking spray 12 grahamcrackers,crushed 6 Tbsp. melted butter 1 tsp.ground cinnamon 1/4 cup granulatedsugar 1/4 tsp. kosher salt

FOR THE TOPPING 1/4cup packedbrownsugar 1/4cup all-purposeflour 1/4cup oldfashionedoats 1/2tsp. groundcinnamon 1/4tsp. koshersalt 4 Tbsp. butter,softened 1 apple, peeledandfinelychopped Whipped topping,forgarnish

FOR THE CHEESECAKE 4 (8-oz.) blocks cream cheese, softened 1/4 cup caramel sauce, plus more for drizzling 1/4 cup granulated sugar 3 large eggs 1/4 cup sour cream 1 tsp. pure vanilla extract 2 Tbsp. all-purpose flour 1/2 tsp. kosher salt 1/4 tsp. ground cinnamon

Make cake: Preheat oven to 350°. Line two 8” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.

In another large bowl, whisk hot coffee and sugar together.

Add oil and sour cream and whisk to combine. Pour into dry ingredients and whisk until just combined.

Divide batter between prepared pans and bake until a toothpick inserted in middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a wire cooling rack and let cool completely.

Ghost Cake

FOR THE CAKE Cooking spray 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 tsp. baking soda 1 tsp. kosher salt 1 cup hot coffee 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup vegetable oil 1/2 cup sour cream, room temperature FOR THE GHOST MERINGUES 1/4 cup granulated sugar 1/4 cup powdered sugar 4 large egg whites 1/4 tsp. cream of tartar 1/2 tsp. pure vanilla extract

Make meringues: Preheat oven to 225°. Line a large baking sheet with parchment paper. In a small bowl combine sugars.

In a large bowl using a hand mixer (or in the bowl of a stand mixer fitted using the whisk attachment) beat egg whites and cream of tartar on low speed until whites are broken up and cream of tartar is mostly mixed in. Increase speed to medium and continue beating. When egg whites are frothy, slowly pour in sugars a little at a time. Increase speed to high and continue beating until medium peaks. Slowly add vanilla and keep beating until egg whites are stiff peaks. Transfer egg whites to a piping bag with a large round tip.

Pipe ghosts onto prepared baking sheet by piping a large circle, lifting slightly and piping a slightly smaller circle, then lifting slightly again and piping another slightly smaller circle. Bake meringues until outsides are hard, 1 hour and 20 minutes. Let cool completely.

Make buttercream: Wrap cooled cake layers in plastic wrap and freeze for 20 minutes. In a large bowl using a hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat butter until smooth. Add powdered sugar and a pinch of salt and beat until no lumps remain. Add heavy cream and vanilla and beat until combined. Add more heavy cream, 1 tablespoon at a time, if needed until desired consistency is reached. Frosting should hold its shape, but be easily spreadable.

Scoop out about ¼ cup of frosting and reserve for later.

Unwrap cake layers and using a serrated knife, level tops of cakes if needed. Place one layer on a serving platter and spread about half of the frosting on top with an offset spatula. Place second layer on top and frost tops and sides with remaining frosting. Use a bench scraper to smooth sides and top.

Dye the reserved buttercream black and place into a pastry bag with a small round

FOR THE BUTTERCREAM 1 cup (2 sticks) butter, softened 4 cups powdered sugar Pinch kosher salt 1/4 cup heavy cream 1 tsp. pure vanilla extract Black food coloring

tip. Pipe eyes and mouths onto cooled ghost meringues.

Make ganache: Place chocolate chips into a heat safe bowl. In a small pot over medium heat, heat heavy cream until bubbles form around the edges of pan. Pour hot heavy cream over chocolate chips and let sit 1 minute. Whisk ganache until smooth and completely combined.

Pour about half of the ganache onto the top of the cake and use an offset spatula

FOR THE GANACHE 1 cup chocolate chips 1/2 cup heavy cream

to smooth ganache. Gently push ganache to the edges of the cake and help guide the chocolate to drip down the side. Add more ganache as needed. Arrange ghost meringues on top of cake.

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h c r u h C n r e South ing Homecom

FELLOWSHIP, FAITH, FOOD Southern church homecomings are a time-honored tradition that beautifully intertwine faith and community, creating an atmosphere of warmth and belonging. These gatherings are more than just an annual event; they are a heartfelt reunion where generations come together to celebrate their shared beliefs and histories. The day often begins with a lively worship service, filled with uplifting hymns and powerful sermons that reignite the spiritual fervor of the congregation. Following the service, members and visitors alike partake in a bountiful potluck feast, where tables overflow with homemade Southern delicacies, fostering fellowship and joy.

As families and friends reconnect, stories are shared, laughter echoes, and a deep sense of kinship is rekindled. These homecomings serve as a testament to the enduring strength of faith, not just as a personal journey, but as a communal bond that unites and uplifts all who gather.

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1/2 cup (4 oz.) unsalted butter, divided 1 1/2 cups (about 4 oz.) self-rising flour 1 cup (about 5 3/4 oz.) plain yellow cornmeal 2 Tbsp. granulated sugar 1/2 tsp. kosher salt 1 1/2 cups whole buttermilk 2 large eggs, lightly beaten 1 cup crumbled pork cracklins, divided (from 1 [8-oz.] pkg.)

Preheat oven to 400°F. Place 1/4 cup of the butter in a 10-inch cast-iron skillet; place skillet in preheated oven until butter melts, 7 to 8 minutes.

Whisk flour, cornmeal, sugar, and salt in large bowl.

1 (8-oz.) cancrushedpineapplein juice 1 (3.4-oz.) pkg.pistachio instant pudding and pie filling 1 (8-oz.) container frozen whipped topping, thawed 1 1/2 cups miniature marshmallows, plus more for garnish 1/3 cup chopped toasted walnuts, plus more for garnish 4 maraschino cherries with stems Drain crushed pineapple using a fine mesh strainer, reserving 2 tablespoons of the juice.

Discard any remaining juice.

Combine pineapple, juice, and pudding mix: Place pineapple, reserved juice, and pudding mix in a medium bowl; stir to combine.

Add whipped topping, marshmallows, and walnuts; stir gently until mixture is combined and light green in color. Cover and chill for at least 1 hour or up to 2 days.

Divide salad evenly among 4 glass cups. Top each evenly with marshmallows, walnuts, and a maraschino cherry.

Carefully remove hot skillet from oven, and pour cornbread batter over melted butter in hot skillet; sprinkle top of batter with remaining 1/2 cup cracklins.

Return skillet to oven, and bake at 400°F until edges are golden and a wooden pick inserted into center comes out clean, 18 to 20 minutes. Remove from oven; cool in skillet for 10 minutes before serving.

CRACKLIN’ CORNBREAD

WATERGATE SALAD

Place remaining 1/4 cup butter in a microwavable dish.

Microwave on HIGH, in 15-second intervals, until fully melted, about 30 seconds. Whisk melted butter, buttermilk, eggs, and 1/2 cup of the pork cracklins into cornmeal mixture until just combined.

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MILLION DOLLAR CAKE

1 (15 1/4-oz.) package yellow cake mix (such as Pillsbury) 1 (15-oz.) can mandarin oranges in light syrup, drained, syrup reserved 1 1/4 cups heavy whipping cream 1 (3.4-oz.) package vanilla instant pudding and pie filling (such as Jell-O) 1 (20-oz.) can crushed pineapple in juice, drained 1 (8-oz) package cream cheese, at room temperature 1/2 cup (about 2 oz.) unsifted powdered sugar 1 cup frozen whipped topping Preheat oven to 350°F. Grease 2 (8-inch) cake pans with cooking spray.

Prepare cake mix according to package directions, substituting half of the amount of water with mandarin orange syrup.

Divide batter between prepared pans and bake according to package directions.

SQUASH CASSEROLE

Cool cakes in pans 10 minutes; remove cakes from pans to a wire rack to cool completely, about 45 minutes.

6 Tbsp. unsalted butter, divided 3 lbs. yellow squash, sliced 1/4-inch thick (from 5 medium squash) 1 medium-size yellow onion, chopped (about 1 1/2 cups) 2 tsp. kosher salt, divided 2 large eggs, lightly beaten 1 (8-oz.) container sour cream 4 oz. sharp Cheddar cheese, shredded (about 1 cup) 2 oz. Swiss cheese, shredded (about 1/2 cup) 1/2 cup mayonnaise 2 tsp. chopped fresh thyme 1/2 tsp. black pepper 2 sleeves round buttery crackers (such as Ritz), coarsely crushed 1 oz. Parmesan cheese, shredded (about 1/4 cup)

Meanwhile, vigorously whisk together cream and pudding in a large bowl until slightly thickened, about 2 minutes.

Preheat oven to 350°F. Grease an 11-x 7 baking dish with cooking spray.

Melt 3 tbsp of butter in a large skillet over medium-high. Add squash, onion, and 1 tsp of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes.

Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.

Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 tsp salt in a large bowl. Gently fold in squash mixture. Spoon into baking dish.

Microwave remaining 3 tbsp butter in a medium-size microwavable bowl until melted, about 25 seconds. Toss togethercrackers, Parmesan cheese, and melted butteruntil combined.Sprinkle over top of casserole. Bake 20 mins.

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Fold in pineapple; let stand until set, about 5 minutes.

Using a serrated knife, trim domed tops of cake layers, and discard scraps.

Place 1 cake layer, trimmed side up, on a platter; spread with 2 cups of the pineapple mixture. Top with second cake layer, trimmed side up. Reserve remaining pineapple mixture.

Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes.

With mixer still running, gradually add powdered sugar, beating until smooth and scraping down sides of bowl as needed, 1 to 2 minutes.

Gently fold whipped topping and reserved pineapple mixture into cream cheese mixture until fully incorporated and no streaks remain.

Frost top and sides of cake layers with frosting. Decorate cake with mandarin oranges in a chevron pattern. Serve immediately, or store covered in refrigerator until ready to eat.

4 ears fresh corn, shucked 2 cups whole milk 1 1/2 tsp. kosher salt 1 tsp. granulated sugar 1/2 tsp. black pepper 1 cup stone-ground grits

2 oz. cream cheese, room temp 3 scallions 2 Tbsp. unsalted butter, softened 3 Tbsp. heavy whipping cream 1 Tbsp. melted unsalted butter

Cut kernels from corn cobs; set kernels aside. Scrape cobs using a spoon or the back of a knife to release the milky liquid.

2 cups crushed pretzels 11 Tbsp. + 1/4 cup sugar, divided 1/2 cup butter or margarine, melted Cooking spray 8 oz. cream cheese, softened 1 tsp. vanilla extract 8 oz. frozen whipped topping, thawed 6 oz. strawberry gelatin 2 cups boiling water 10 oz. frozen strawberries in light syrup, thawed 16 oz. sour cream 1/4 cup chopped pecans, toasted

Combine 2 cups crushed pretzels, 6 tablespoons sugar, and 1/2 cup melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray.

(Mixture will be crumbly.) Bake at 350°F for 15 minutes; cool completely.

Beat softened cream cheese, 5 tablespoons sugar, and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping.

Spread over pretzel layer.

Stir together gelatin and 2 cups boiling water until dissolved; add strawberries.

Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.

Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer. Top with pecans.

Stir salt, sugar, and pepper into milk mixture in saucepan; bring to a simmer over medium-high. Whisk in grits.

Reduce heat to low; gently simmer, whisking occasionally, until grits are tender and thick, 20 to 25 minutes, whisking more often as they thicken and adding a little hot tap water as needed if grits get too thick before they are tender.

Remove from heat; stir in cream cheese until melted. Cover to keep warm, and set aside.

Thinly slice scallions, separating white and light green parts from dark green parts; set aside.

Melt softened butter in a large skillet over medium-high until it foams. Stir in reserved corn kernels and whipping cream; cook, slowly stirring mixture, until corn is tender-crisp and liquid begins to thicken, about 3 minutes. Stir in white and light green scallion parts; cook, stirring often, until corn is tender and creamy, about 2 minutes.

Stir corn kernel mixture into hot grits. Drizzle with melted butter, and sprinkle with dark green scallion parts before serving.

CREAMED CORN GRITS

STRAWBERRYPRETZEL SALAD

Place scraped cobs and milky liquid, whole milk, and 2 cups water in a large saucepan; bring just to a boil over medium-high.

Remove from heat; cover and let stand 10 minutes. Remove and discard cobs.

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1 (2 1/2- to 3-lb.) whole chicken 2 celery stalks, roughly chopped 2 medium carrots, roughly chopped 2 qts. water 2 1/2 tsp. kosher salt, divided 1/2 tsp. black pepper 2 cups all-purpose flour Flour for work surface 1/2 tsp. baking soda 3 Tbsp. vegetable shortening 3/4 cup whole buttermilk Chopped fresh chives

CHICKEN AND DUMPLINGS

CREAMY EGG STRATA

1/2 (16-oz.) French bread loaf, cubed 6 Tbsp. butter, divided 2 cups (8 oz.) shredded Swiss cheese 1/2 cup grated Parmesan cheese 1/3 cup chopped onion 1 tsp. minced garlic 3 Tbsp. all-purpose flour 1 1/2 cups chicken broth 3/4 cup dry white wine 1/2 tsp. salt 1/2 tsp. freshly ground pepper 1/4 tsp. ground nutmeg 1/2 cup sour cream 8 large eggs, lightly beaten Garnish: chopped fresh chives

Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour.

Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.

Meanwhile, combine flour, baking soda, and remaining 1/2 teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal.

Add buttermilk, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.

Pat dough to 1/2-inch thickness. Pinch off dough in 1 1/2-inch pieces.

Drop dumplings into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.

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Place bread cubes in a wellbuttered 13- x 9-inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes.

Sprinkle with cheeses.

Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender.

Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended.

Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.

Gradually whisk about onefourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly.

Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.

Let strata stand at room temperature 1 hour. Preheat oven to 350°F. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.

SOUTHERN BANANA PUDDING

1/2 cup sugar 2 Tbsp. cornstarch 1 tsp. salt 2 1/4 cups whole milk

4 large eggs, separated 2 Tbsp. unsalted butter 1 tsp. vanilla extract 3 1/3 cups vanilla wafers

4 ripe bananas, cut into 1/2-in. slices 3 Tbsp. sugar

Preheat oven to 375°F. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.

Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.

Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form, about 5 minutes.

Spread meringue over pudding, sealing to edge of dish.

Bake at 375°F for 7 to 9 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1½ tablespoons of bacon fat, make up the difference with peanut oil.

Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink.

Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.

4 ½ cups water 1 cup stoneground grits 1 teaspoon salt ¾ cup grated sharp cheddar cheese ¼ cup grated parmesan cheese 3 tablespoons butter ½ teaspoon freshly ground pepper ½ teaspoon Tabasco, or to taste 3 bacon strips, chopped

Peanut oil, as needed 1 lb. extra-large shrimp, peeled, deveined 2 tablespoons flour 4 ounces sliced mushroom (1¼ cups) 1 large garlic clove, minced 2 teaspoons lemon juice ½ teaspoon Tabasco, or to taste ¼ cup thinly sliced green onions plus more for garnish

LOWCOUNTRY SHRIMP AND GRITS

Grits: Bring 4½ cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.

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As the crisp autumn air begins to settle in, there's nothing quite like a steaming bowl of soup to warm both the body and soul. Soup, with its nourishing ingredients and comforting warmth, becomes a culinary hug in the chill of fall. The rich aromas of simmering vegetables, herbs, and spices wafting through the kitchen create a sense of coziness and nostalgia, evoking memories of family gatherings and heartfelt conversations. Whether it's a classic chicken noodle or a hearty pumpkin bisque, each spoonful provides a moment of solace, offering a gentle reminder of the simple joys found in seasonal traditions. In this way, soup becomes more than just a meal; it’s an embrace that nourishes the spirit, bringing comfort and joy during the autumn months.

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CREAMY PUMPKIN SOUP 2lbs. pumpkin skin and seedsremoved,chopped 1 onion, chopped 2 medium potatoes, peeled and diced 1 large carrot, peeled and diced 4 cloves garlic, crushed 4 cups low sodium chicken or vegetable broth 2 chicken bouillon cubes, crumbled 1 pinch salt if needed 1 pinch pepper if needed 1/2 cup half and half or light cream 1/2 cooked bacon to serve, optional 1 pinch fresh parsley to serve, optional

serve it with

Place all ingredients, except cream, in a large pot or saucepan. Bring to a simmer over medium heat until vegetables are tender. Take off heat.

Using a stick blender, blend until smooth. Add the cream and stir through (do not boil after adding cream). Add any salt or pepper if needed, and serve with bacon and parsley (if desired).

CABBAGE STEAK

1 large head of cabbage 2 1/2 tablespoons avocado oil 3/4 teaspoon Kosher salt 1/2 teaspoon black pepper 2 tablespoons parmesan cheese 1 tablespoon fresh parsley finely chopped Preheat the oven to 400 degrees F. Spray two baking sheets with nonstick cooking spray. Slice head of cabbage into 1-inch thick rounds.

Transfer to the prepared baking sheets. Brush both sides of the cabbage with avocado oil then season both sides with salt and pepper.

Roast in the oven for 20 minutes. Sprinkle with parmesan cheese. Place back in the oven and roast for another 15 minutes, or until tender in the middle and golden brown on the outside.

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ITALIAN PENICILLIN SOUP 2 tbsp oliveoil 1 tsp dried oregano 1 tsp dried basil 1 large onion, diced 6 cups vegetable broth 3 garlic cloves, minced 1 can (14 oz) diced tomatoes 2 large carrots, chopped 1 cup small pasta (like ditalini or orzo) 2 celery stalks, chopped Salt and pepper, to taste 1 zucchini, chopped 1 yellow bell pepper, chopped Fresh parsley, chopped (for garnish) 1 tsp dried thyme Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic, carrots, and celery. Sauté for an additional 3-4 minutes until vegetables start to soften.

Stir in the zucchini, bell pepper, thyme, oregano, and basil, cooking for another 3 minutes to let flavors combine.

Pour in the vegetable broth and diced tomatoes.

Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

Add the pasta and cook until tender, approximately 8-10 minutes, stirring occasionally.

Season with salt and pepper to taste. Serve hot with a sprinkle of fresh parsley on top.

serve it with

GRILLED CHEESE ROLLUPS

10 slices of cheese of your choice 10 slices white toast bread 2-3 tablespoons butter Remove the crust from the bread and use a rolling pin to roll it out to ¼-inch thick. Place a slice of cheese into the center of the bread and roll it up tightly. Melt butter in a large skillet over medium heat and place grilled cheese roll ups on top and cook until all sides are crispy and golden brown, about 3-4 minutes.

You may have to cook in 2 batches. Transfer onto a plate lined with paper towel to absorb any excess butter. Serve warm.

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From the title page:

CLASSIC TOMATO SOUP

1 large yellow onion 3 cloves garlic 4 tablespoons (1/2 stick) unsalted butter 1 tablespoon tomato paste 2 (28-ounce) cans crushed tomatoes 3 cups low-sodium chicken or vegetable broth 1 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1 teaspoon balsamic vinegar

Finely dice 1 large yellow onion (about 2 1/2 cups). Mince 3 garlic cloves. Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat. Add the onion, garlic, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and cook until softened and translucent, 8 to 10 minutes.

Add 1 tablespoon tomato paste and stir to coat the onion mixture. Cook, stirring often, until darkened in color, 1 to 2 minutes. Add 2 (28-ounce) cans crushed tomatoes and 3 cups low-sodium chicken or vegetable broth.

Bring to a boil over medium-high heat.

Reduce the heat to maintain a gentle simmer.

Simmer, stirring occasionally and scraping the bottom of the pot, until slightly thickened and the flavors meld, about 30 minutes. Turn off the heat. Transfer in two batches to a blender, or blend directly in the pot with an immersion blender, until smooth. Return the soup to the pot. Add 1 teaspoon balsamic vinegar and stir to combine. Taste and season with more kosher salt as needed. Serve with croutons or grated Parmesan cheese.

GREEK LEMON CHICKEN SOUP 1 Tbsp extra virgin olive oil 1 cup chopped green onions 1 Tbsp minced garlic (3 cloves) 7 cups low-sodium chicken broth 3/4 cup jasmine rice or white rice 1 tsp dried oregano 2 bay leaves (fresh or dried) Salt and black pepper 3 cups cooked shredded rotisserie chicken 1 1/2 tsp fresh lemon zest 2 large eggs 2 large egg yolks 1/3 cup fresh lemon juice 2 Tbsp chopped fresh parsley 1 Tbsp chopped fresh dill

serve it with

3 cups shredded zucchini 1/2 onion shredded 1/3 cup Mitzithra or Parmesan grated 2 large eggs 1 cup breadcrumbs or panko bread crumbs 1/4 cup flour 1 tablespoon fresh dill 1 tablespoon parsley 1 tablespoon fresh oregano salt and pepper oil, for frying Shred zucchini and then place in a clean dish cloth or paper towel and squeeze out all the water.

Mix the shredded zucchini with all the other ingredients in a large bowl. Form into balls about the size of a clementine and then press down to form patties.

Heat oil (about a quarter inch deep or enough to cover at least halfway up the fritter) in a frying pan over medium-high heat. Add a few fritters to the pan, being careful not to overcrowd. Cook for a few minutes or until it begins to turn a nice golden brown and then flip to cook the other side. Remove with a slotted spoon and set on a plate lined with paper towel to drain excess oil.

Heat olive oil in a large pot over medium heat. Add green onion and garlic and saute 30 to 60 seconds until fragrant.

Pour in chicken broth and bring to a boil over medium-high heat.

Stir in rice, oregano, bay leaves, and season with salt and pepper to taste. Reduce heat to medium-low.

Cover and simmer, stirring occasionally so rice doesn't stick to bottom of pot, until rice is just tender, about 15 minutes for jasmine rice and 20 minutes for white rice.

Near the end of cooking in a medium mixing bowl whisk together eggs, egg yolks and lemon juice until frothy for about 1 minute. Slowly pour in 1 cup hot broth from soup with the eggs while whisking.

Stir in chicken and lemon zest. Remove from heat and while stirring soup pour in egg mixture. Return to heat and cook over low heat, stirring constantly, until soup has thickened slightly for a minute or two.

Serve with parsley and/or dill. Add more chicken broth to thin soup if desired, it will thicken as it rests.

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Thanksgiving TRADITIONAL

WITH A TWIST

This year, envision hosting a classic Thanksgiving dinner infused with a delightful twist that adds a touch of novelty to this beloved holiday. This approach preserves the essence of Thanksgiving while fostering new memories with a modern flair.

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For a Thanksgiving turkey with a modern twist, try incorporating a citrus herb butter to infuse the classic bird with fresh, vibrant flavors.

Start by preheating your oven to 325°F. Prepare a 12-14 pound turkey by removing the giblets and patting it dry with paper towels.

In a bowl, mix together softened unsalted butter, the zest and juice of one orange and one lemon, minced garlic, chopped fresh thyme, rosemary, and sage, along with salt and pepper.

Carefully loosen the skin of the turkey breast and thighs, and generously spread the citrus herb butter beneath the skin, ensuring even coverage. Rub any remaining butter on the outside of the turkey.

Stuff the cavity with quartered oranges, lemons, and a few sprigs of the fresh herbs. Roast the turkey on a rack in a large roasting pan, basting occasionally, for about 3 to 3.5 hours or until the internal temperature reaches 165°F in the thickest part of the breast. Let it rest for at least 20 minutes before carving.

WHITE WINE GREEN BEAN CASSEROLE

CITRUS INFUSED TURKEY

A traditional green bean casserole is a beloved dish at many family gatherings, especially during the holidays. To give it a modern twist, consider incorporating a blend of fresh herbs and gourmet ingredients that elevate its flavor profile. Start with the classic base of green beans and creamy mushroom soup, but add a splash of white wine and freshly grated nutmeg to enhance the richness of the sauce. For an aromatic and fresh element, toss in a mixture of finely chopped thyme, rosemary, and parsley.

Instead of the usual canned fried onions, top the casserole with a crispy combination of panko breadcrumbs and freshly grated Parmesan cheese, lightly toasted with a drizzle of truffle oil for a luxurious finish.

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TWISTED CRANBERRY SAUCE Traditional cranberry sauce is a beloved staple of holiday dinners, but adding a twist can elevate this classic dish to a new level of flavor.

To make a unique version, start with the standard ingredients: fresh cranberries, sugar, and water or orange juice. For the twist, consider incorporating a splash of bourbon or a dash of cinnamon and nutmeg to add warmth and depth. You could also mix in finely chopped ginger for a spicy kick, or add diced apples or pears for extra texture and sweetness. For a touch of savory contrast, a hint of balsamic vinegar or a sprinkle of fresh rosemary can create a sophisticated balance.

Traditional Southern dressing, often known as cornbread dressing, is a beloved staple in Southern cuisine, typically featuring a flavorful mix of cornbread, onions, celery, and savory herbs like sage and thyme. To give this classic dish a modern twist, consider incorporating unique ingredients that enhance its taste and texture. For instance, adding spicy Andouille sausage can introduce a smoky, Cajun flair, while dried cranberries or chopped pecans can provide delightful bursts of sweetness and crunch. Alternatively, you could mix in roasted butternut squash or apples for a hint of autumnal flavor. Experimenting with different herbs such as rosemary or adding a splash of bourbon can also elevate the dish, giving it a sophisticated edge that remains true to its comforting roots.

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PECANTOPPED CORNBREAD DRESSING

Traditional mashed potatoes are a beloved comfort food, but adding a creative twist can elevate them to a whole new level. One delightful variation involves incorporating roasted garlic and parmesan cheese for a rich and savory flavor profile. Begin by roasting a head of garlic until tender and caramelized, then mash it into the boiled potatoes along with butter and cream. Stir in freshly grated parmesan cheese for an added depth of flavor, and finish with a sprinkle of chives or parsley for a touch of freshness. This twist not only enhances the classic dish but also provides a sophisticated side that pairs beautifully with a variety of main courses.

GARLIC PARMESEAN MASHED POTATOES

AVOCADO DEVILED EGGS Traditional deviled eggs are a classic appetizer, but adding a twist can elevate their flavor profile and surprise your guests. To add a unique spin, consider incorporating unexpected ingredients such as avocado, which provides a creamy texture and vibrant color.

Simply mash ripe avocado into the yolk mixture along with the usual mayonnaise, mustard, and a pinch of salt and pepper. For an extra kick, add a dash of sriracha or a sprinkle of smoked paprika. Fresh herbs like dill or cilantro can also add a refreshing element. For a final flourish, top each egg with a small slice of pickled jalapeño or a sprinkle of crispy bacon bits.

Traditional sweet potato pie is a beloved classic, but adding a twist can elevate this comforting dessert to new heights. One creative variation is to incorporate a hint of ginger and a splash of orange zest into the filling. The ginger adds a subtle warmth and spiciness that complements the natural sweetness of the sweet potatoes, while the orange zest introduces a refreshing citrus note that brightens each bite. For an added textural contrast, consider topping the pie with a pecan crumble instead of the usual dollop of whipped cream.

PECAN SWEET POTATO PIE

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Christmas

TOUR OF HOMES

Step Inside Fayette County’s Most Magical Holiday Homes

and Help Pets in Need

Celebrate the season where festive ambiance meets heartfelt purpose.TheFayetteHumane Society (FHS)—together with Lois Coccia and Angela Yoder of Ansley Real Estate Christie’s International—invites you to the 9th Annual Christmas Tour of Homes on December 6 and 7 from 2:00 to 6:00 p.m.

This cherished tradition offers guests a magical opportunity to explore five residences nestled within Fayette County’s distinctive Whitewater, North Hill and Enclave communities. Behind each door awaits an immersive experience: live music, wine tastings, gourmet fare and seasonal décor curated by local top-tier designers.

The lineup includes a refined manor where Southern grace meets timeless warmth; a California-style retreat filled with understated luxury and stunning photographic art; a European villa alive with playful textures and whimsical charm; a Charleston-inspired estate infused with organic elements and coastal accents, and a contemporary escape that seamlessly blends indoor elegance with open-air serenity.

“It’s more than a celebration—it’s a call to make a difference,” says Lucy Hess, co-chair of the event alongside Gail Currie. “With every ticket purchased, guests join a mission that protects the lives of nearly 1,600 animals each year. It reflects what’s possible when compassion and community come together—an invitation to open our hearts and help build a brighter future. It’s a matter of heart, hope and home.”

Ticket and Sponsorship information: $40 per person. Reserve your spot online and pick up your ticket booklets at Wild Birds Unlimited, 100 North Peachtree Parkway, or at The Nest, 310 City Circle.

Sponsorships ranging from $125 to $1,000 are also available that provide valuable exposure for local businesses.

For more information, visit:

fayettehumane.org 64 SOUTHERN WOMAN

About Fayette Humane Society Founded in 1973, FHS is the longeststanding nonprofit in Fayette County devoted to animal welfare. Operated entirely by volunteers and funded by individual and corporate donations, the organization places rescued animals in foster homes until they’re matched with loving families. Yet the mission goes further: through spay and neuter initiatives, educational outreach and community programs, FHS works tirelessly to create lasting changes for animals and the people who care about them. fayettehumane.org

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