Invitation Magazine - November 2018

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E XP E R I E N C E I N T E R N AT I O N A L FL AVO R S JUNIOR COTILLION TEACHES MANNERS

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23 Minding Your P’s and Q’s

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Letter From the Publisher

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Art Guild Luncheon

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Calendar

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Paint the Town Purple

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Shoutouts

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Trunk or Treat

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BlogLove: Fit Mitten Kitchen

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Art Tour of Homes

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In Season: Magnolia

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Corinth Symphony Orchestra

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What’s In

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Tupelo Chili Fest

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Out & About

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Imagine the Possibilities

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Recipes: Guiltless Goodies

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Okeelala Festival

Manners, social skills and ballroom dancing are alive and well, thanks to the National League of Junior Cotillions.

26 Community Table

Northeast Mississippi is a melting pot of cultures and traditions. This collection of recipes offers a peek inside internationally inspired local kitchens.

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ON THE COVER Nothing brings people together like food.

In this issue we celebrate home cooking from all over the world. Find recipes for these internationally inspired dishes on page 26.

PHOTOGRAPHED BY JOE WORTHEM

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WHITE WINE CAKE CAKE: 1 box “butter golden” cake mix 1 small box French vanilla instant pudding 4 eggs ½ cup dry white wine (such as Chardonnay, Pinot Grigio, or Sauvignon Blanc) ½ cup water ½ cup canola oil Heat oven to 325°F. Spray a Bundt pan with cooking spray.

Mix together all ingredients, and pour into Bundt pan. Bake for 50-60 minutes, until golden brown. While cake is still warm, finish with icing as described below.

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ICING: ¼ cup white wine 1 stick butter 1 cup confectioners sugar In a small saucepan, heat all ingredients, stirring constantly, until just boiling. Boil about 1 minute. While the cake is still warm in the pan, poke holes in the bottom of it. Pour three-quarters of the icing down into the holes, reserving one-quarter of the icing. Once icing is set, flip cake over onto a serving dish. Pour remaining icing on top of cake.

L E T T E R from the P U B L I S H E R It’s the season of food, and this month, that’s what we are celebrating — “Food, Glorious Food.”

This summer my daughter participated in a children’s theater workshop, and her favorite song by far was that chorus from “Oliver.” Despite the fun, the song also started a conversation. She didn’t fully understand the entire context of the show, but she did ask me questions about children being hungry and not having enough to eat.

During this time of year when so many of us have plenty, I think it’s important that we remember those who might not have enough. There are many ways to help, including donating to the Salvation Army in

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your community or serving at a place like Saints’ Brew in Tupelo, which gives breakfast on weekday mornings to those in need.

In the South, people often gather and form relationships over shared meals. Lauren McElwain has embraced this concept with Cooking as a First Language, a cooking class she leads that brings people from different ethnic backgrounds together to learn how to make traditional recipes from their respective cultures. Learn more about Cooking as a First Language on page 26.

Here at Invitation Magazines, we celebrate food on a weekly basis with our food blog. The decadent Bundt cake pictured above is an original recipe by

@INVITATIONM AG A ZINE

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our food contributor Kimme Hargrove, developed especially for our readers. We made the cake just for fun, and I promise it was both simple and delicious. For more scrumptious recipes, visit our food blog at invitationmag.com/food.

So whether you are sharing a feast with others or just saying thanks for the food before you, we hope you will enjoy this issue of Invitation.

RACHEL M. WEST, PUBLISHER

@INVMAGA ZINE

PUBLISHERS Phil and Rachel West

EDITORIAL

EXECUTIVE EDITORS Allison Estes Emily Welly EXECUTIVE MANAGING EDITOR Mary Moreton CONTRIBUTING WRITERS Anne Lampkin Kramer Lauren McElwain Sarah McCullen SOCIAL MEDIA COORDINATOR Sarah McCullen COPY EDITOR Kate Johnson

OFFICE

BUSINESS MANAGER Hollie Hilliard DISTRIBUTION Donald Courtney Brian Hilliard MAIN OFFICE 662-234-4008

ART

CREATIVE DIRECTOR Holly Vollor STAFF PHOTOGRAPHER Joe Worthem CONTRIBUTING PHOTOGRAPHERS Elizabeth Roberts Lisa Roberts Whitney Worsham CONTRIBUTING ILLUSTRATOR Sarah McCullen

ADVERTISING

ADVERTISING CONSULTANTS Alise M. Emerson Leigh Lowery Lynn McElreath Stacey Raper Moni Simpson Whitney Worsham ADVERTISING DESIGNERS Zach Fields Becca Pepper ADVERTISING INFORMATION invitationmag.com

Serving Alcorn, Chickasaw, Itawamba, Lee, Monroe, Pontotoc, Prentiss, Tippah, Tishomingo and Union counties.

To subscribe to one year (10 issues) of Invitation or to buy an announcement, visit invitationmag.com.

To request a photographer at your event, email Mary at mary.invitation@gmail.com.

Invitation respects the many diverse individuals and organizations that make up north Mississippi and strives to be inclusive and representative of all members of our community.

PLEASE RECYCLE THIS MAGAZINE

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C O M M U N I T Y NOVEMBER 2018

Thanksgiving

National Mississippi Day

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Have your turkey dinner, and then head to Vaught-Hemingway Stadium in Oxford to watch the Rebels and the Bulldogs vie for the Egg Bowl Championship. If you can’t get off the couch, don’t worry; the game is televised. 6:30 p.m.

There is so much to celebrate about our state. Post what you love most about Mississippi and use the hashtag #NationalMississippiDay.

Tupelo Community Theatre presents Edward Albee’s Tony Award-winning play about the twisted relationship between a middle-aged professor and his wife.

The couple play out their aggression and disillusion upon a younger couple invited to their home late one night after a party.

Tickets $10-$20. 7:30 p.m., TCT Off Broadway, 213 E. Franklin St., Tupelo.

PHOTO PROVIDED BY BANCORPSOUTH ARENA

“Who’s Afraid of Virginia Woolf?”

tct.ms

Mission Temple Fireworks Revival NOVEMBER 16

Blending soul, rock, gospel and country, Mississippi-raised Paul Thorn and his band join The Blind Boys of Alabama and The McCrary Sisters for a special performance.

Tickets $29.50-$49.50. 7:30 p.m., BancorpSouth Arena, Tupelo. bcsarena.com

CHRISTMAS PARADES Ring in the holiday season with these downtown parades: Iuka: 6:30 p.m. Nov. 30 Tupelo: 7 p.m. Nov. 30 Corinth: 5 p.m. Dec. 1 Booneville: 6 p.m. Dec. 3

New Albany: 6 p.m. Dec. 3 Amory: 6:30 p.m. Dec. 3 Pontotoc: 6:30 p.m. Dec. 3 Houston: 6:30 p.m. Dec. 4 Ripley: 6:30 p.m. Dec. 4 Aberdeen: 7 p.m. Dec. 4 Fulton: 6 p.m. Dec. 6

Cole Swindell and Dustin Lynch Concert DECEMBER 1

The two country crooners, along with singer-songwriter Lauren Alaina, bring their Reason to Drink Another tour to Tupelo.

Tickets $30.75-$50.75.

7:15 p.m., BancorpSouth Arena, Tupelo. bcsarena.com

Red Green Market

New Albany Tree Lighting

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DECEMBER 2

Voted Best Small Event by the Mississippi Tourism Association, this Christmasthemed market features over 65 vendors selling handcrafted or homegrown items, live entertainment and concessions.

8 a.m.-4 p.m., 221 N. Fillmore St., Corinth.

New Albany Main Street kicks off holiday festivities with its annual tree lighting at 6 p.m. in downtown New Albany. More seasonal events include a Christmas Open House Dec. 2 and a visit from Santa Dec. 8, both at the Union County Heritage Museum. visitnewalbany.com

Historic downtown Houston kicks off its Nights of Lights with Mistletoe Magic from 2-5 p.m. Dec. 2. There will be photo opportunities with Santa, caroling, free gift bags and specials on food, drinks and gifts at downtown shops.

corinthgreenmarket.net

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Mistletoe Magic

facebook.com/houstontrailandtrace

Santa’s Winter Wonderland D E C E M B E R 7- 9

Visit Santa and his elves for snacks, crafts and a traditional holiday photo. $5 per child; adults free. 5:30-8 p.m. Dec. 7; 8 a.m.-noon Dec. 8; 1-4 p.m. Dec. 9. Old Armory, 101 Ninth St. S., Amory. gomonroe.org

Read With a Ranger DECEMBER 8

Children and their families are invited to a reading of Kate Messner’s “Over and Under the Snow,” hosted by the Natchez Trace Parkway Visitor Center, to learn how animals survive cold temperatures. Hot chocolate, hot apple cider and cookies are available. Free. 10-10:45 a.m., Parkway Visitor Center near Tupelo. nps.gov/natr

Rudolph Run 5K and 10K DECEMBER 8

Pontotoc Woman’s Club hosts its annual race. Proceeds will go to a community organization that benefits education. $25 registration. 8 a.m., Pontotoc Dixie Regional Library. racesonline.com

Toys for Tots Drive DECEMBER 14

Oren Dunn City Museum in Tupelo is collecting new, unwrapped toys for the Marine Corps Reserves Toys for Tots toy drive from now until Dec. 14. Local children receive the toys as Christmas gifts.

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S H O U T O U T S G u a rd i a n A n ge l s Br i n g s Hol id ay C he e r It’s the busiest time of year for Guardian Angels, an outreach program dedicated to serving the elderly.

The group collects donations and raises funds to provide elderly residents at more than 20 assisted living facilities in north Mississippi with large laundry baskets overflowing with necessities like soap and deodorant, as well as useful items such as flashlights, pens and notebooks. Every resident also receives a blanket. This Christmas, more than 1,000 baskets will be delivered, according to Heather Sartin, who directs the program.

“It means a lot to these residents,” Sartin said. “It makes them feel like they are not forgotten. They are truly grateful for it.”

To raise funds for the baskets, Guardian Angels will host Miss Christmas Candy at 7 p.m. Dec. 15 at the Link Centre in Tupelo. The “womanless beauty pageant” features 10 local men dressed up as women competing in a beauty revue. The men are raising money in advance, and the top fundraiser will be crowned the winner.

To learn more, visit Guardian Angels’ Facebook page or call Sartin at 662-321-9754.

T he y Ke e p o n Sw i m m i n g

In what’s become a Thanksgiving weekend tradition, players in the sixth annual Lighthouse Classic basketball tournament will hit the court at Corinth High School Nov. 23-24.

This year’s tournament includes championship-caliber high school teams from Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi and Tennessee. Among the many notable players on the rosters are several seniors who have committed to playing basketball at Division I colleges next year.

The tournament raises money for the Lighthouse Foundation, a Christian community organization that offers programs throughout the year to children and adults.

Games are played every hour-and-a-half from 9 a.m.-9 p.m. both days.

For the full list of participating teams and the complete tournament schedule, visit lighthouseclassic.com.

Congratulations to the Tupelo High School boys swim team for winning their 12th straight Class II state championship. The state swim meet for Class I and Class II teams was held Oct. 27 at Tupelo Aquatic Center.

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PHOTO BY MARTY PETTIT

L i g ht hou s e C l a s s ic Ba ske t ba l l Tou r n a me nt

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blogL O V E Fit M it t e n K it c he n

Making desserts that satisfy those on restricted diets can be tricky. Fit Mitten Kitchen offers scrumptious recipes that are friendly for anyone’s lifestyle, whether it be gluten-free, vegan, refined-sugar-free or simply health-conscious.

Paleo Deep Dish Chocolate Chip Pumpkin Cookie

Fit Mitten Kitchen’s founder, Ashley Walterhouse, a fitness coach and selfproclaimed foodie, believes that eating mindfully doesn’t have to feel restrictive. She uses healthy substitutions and minimally processed ingredients in her decadent but diet-friendly recipes. In addition to featuring many mouthwatering ideas for wholesome cookies, muffins and scones on her blog, she also posts yummy recipes for snacks, salads and side dishes. Currently, she is highlighting seasonal flavors like apple, pumpkin, warm spice and melty chocolate.

“I love showing my audience that there are ways to make your favorite traditional dessert recipes with some more nutrientdense ingredients,” Walterhouse said. “It isn’t about guilt-free treats or making the recipe so different that it no longer tastes like your favorite, but it’s about balance and mindfulness.”

Pursuing wellness without sacrificing your sweet tooth is simple with Walterhouse’s FOLLOW THE BLOG f itmittenk itchen.com

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recipes. For regular doses of healthy baking inspiration, visit fitmittenkitchen.com or follow her on Instagram @fitmittenkitchen.

Find two of her recipes on page 48.

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M AG N O L I A WRITTEN BY SARAH McCULLEN

Voted the state flower by Mississippi’s schoolchildren in November 1900, and the state tree in 1938, Magnolia grandiflora bears fragrant white blossoms in spring, while the tree’s sturdy leaves remain green through the winter. Readily available yearround, the leaves are simple yet stunning in seasonal arrangements and long-lasting home decor.

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PHOTOGRAPHED BY JOE WORTHEM

ARRANGE A CENTERPIECE

Begin by arranging different heights and types of candlesticks in the center of your dining table. Snip magnolia branches, leaving about six inches of stem. Starting in the center of the table, lay them between the candlesticks. Use a generous amount of leaves to cover the bases of the candlesticks, and fill the center of the table to create a beautiful statement centerpiece.

HANG A GARLAND

Use thin wire or string to bind magnolia stems to one another, layering the leaves to create a thick garland. Using small tacks or nails, secure the garland to a mantel or drape over a mirror or a doorway. Use zip ties to attach the garland to a staircase banister.

PAINT A PL ACE CARD

Add a Southern accent to your tablescape with magnolia leaf place cards. Pick large, flat leaves, and use a paint pen to write the name of each guest in the center of a leaf.

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CREATE A WELCOME SWAG

In addition to magnolia, choose another type of evergreen like pine or cypress, and cut several long branches. Bundle the stems together, with the branches pointing downward in opposite directions. Secure the stems with a zip tie. Next, gather the magnolia branches, arranging the same way. Secure the two bundles of branches together at their stems with another zip tie, and cover the zip ties with a bow. Hang the arrangement on your front door.

Magnolia doesn’t wilt, but the leaves turn bronze as they dry. To keep them green, attach water picks, available at craft stores, to the stem end.

Dust or coat leaves with spray paint to add interesting detail.

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MS S ANTA $16 TAB BOREN POT TERY

CCOCCI $46 BAILEY DIANE

RONALDO JEWELRY 12-S T R A N D C A M E O $ 3 9 4 .0 0 TRUE BLUE

M EN ’ S P R O P ER LY T I ED C YPRESS SHIRT JACKE T $8 4.95 THE SQUARE GIFT CO

E A ST TO WEST DIA MOND PENDANT $1500 WAY FIL J E WE LRY

CHARLOT TE L AKESIDE POT TERY MADE IN BOONEVILLE $55 CORNER FLORISTS

PE TER ’ S P OT TERY VA SE $2 90 RED DOOR

TURTLENECK CHENILLE SWE ATER $32 THE ALLEY 662

JEFF LIEB NECKL ACE $110 PEARLS AND PEACOCKS

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GINGERBREAD MARKET

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FAUX FUR JACKE T $19 9 K ATES AND CO

E T TA B P OT TERY $56 GINGER’S

U GG | A MIE $174 .95 AUSTIN’S SHOES

VIE TRI P OT TERY PL ATE $ 48 ANN’S OF CORINTH

W I L D G | K A I T LY N $ 4 8 T.FEA ZELL

FL ANNEL AND S ANTA COMBO $ 45 TIN ROOF

MEN ’ S PULLOVER BE T TER SWE ATER

BY PATAGONIA $9 9 SHIRLEY DAWG’S

SUNDIAL $100 | S TAND $ 7 5 MOSS CREEK PLANTS

PUFFER JACKET $42 THREE ELEVEN DOWNTOWN

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MANNERS, SOCIAL SKILLS AND BALLROOM DANCING ARE ALIVE AND WELL, THANKS TO THE NATIONAL LEAGUE OF JUNIOR COTILLIONS.

WRITTEN BY ANNE L AMPKIN KRAMER

The doorbell is ringing; the dog is barking incessantly; the baby is crying; children are squealing with excitement as guests arrive. While we create some of the best memories of the year during the holidays, living through them can sometimes be a bit chaotic. The stress may make us lose our wits, but it certainly shouldn’t make us lose our manners.

Keeping manners intact since 1989 is the National League of Junior Cotillions, founded by Charles and Anne Winters in Lincolnton, North Carolina. NLJC teaches school-age children life skills and prepares them for social occasions of all kinds, including those holiday dinner parties and family gatherings.

Elizabeth Gable, wife, mother of four, and owner of Endville Bakery and Catering, is the director of the Lee County NLJC chapter. Manners are important year-round, of course, but the during the holidays, they may really be tested.

“Manners and etiquette during the holiday seasons are crucial,” Gable said.

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ILLUSTRATED BY SAR AH McCULLEN

“Manners aren’t solely about rules, but more about how well we get along with others. As the [holiday season] approaches, parents get stressed and children get excited.

Politeness and etiquette sometimes fly off the table like the rolls.”

Gable’s explanation reflects the national organization’s motto, “To act and learn to treat others with honor, dignity and respect for better relationships with our family, friends and business associates later in life, and to learn and practice ballroom dance.”

The Lee County NLJC offers etiquette, dance and social interaction classes at the Tupelo Country Club. The hour-and-a-halflong classes run from September to March.

Two formal balls are also held each year — the Holly Ball in December and the Grand Spring Ball in March — giving students an opportunity to showcase their newly acquired social skills and practice ballroom dances like the Foxtrot, Waltz and Salsa.

In the monthly classes, students are taught to navigate social situations of all kinds, from responding to invitations to properly receiving compliments. They learn table manners, appropriate dress for various occasions, and social media etiquette, as well as how to be both a good guest and a gracious host.

As many a parent has discovered, children sometimes learn better in a group with other children, and from an adult who’s not a family member.

Amy Tan enrolled her son Walker in the classes last year, when he was a fifth-grader at Milam Elementary School.

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“We do our best to teach these principles at home,” Amy said, “but there’s just something about being with their peers in a formal setting that makes the instruction come to life. The cotillion class taught lessons that will serve our children well throughout their lives.”

“This gives me a good head start on how to approach my friendships,” Walker said, “and later in life, how to approach people and impress them for a job.”

Former Mississippi State University quarterback and radio personality Matt Wyatt recently spoke to NLJC classes about sports etiquette.

Wyatt discussed spectator courtesies like arriving on time, not standing in front of people, and sportsmanship: the difference between being good in sports and being a

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good sport; being nice in the face of a loss; consideration; enthusiasm; and respecting coaches.

“I enjoyed talking to Matt Wyatt and asking him questions,” Walker said. “I enjoyed learning about sports etiquette.

Even though they are your opponent, you should still respect them and act like a gentleman.”

Nicole Hightower’s son John Curtis is a seventh-grader at Tupelo Middle School and a second-year NLJC student. John Curtis said he enjoys dancing, but the most important thing he has learned is manners.

“I definitely saw a change,” Hightower said. “[John Curtis] became more aware of the need to display manners. He started holding doors open for me and even corrected me a time or two when I was not following proper etiquette. The lasting benefit is I believe it helped his confidence when meeting new people.”

Afton Gable, also a seventh-grader at Tupelo Middle School, was a student at NLJC last year. She really enjoyed the Christmas Holly Ball and said the skills she learned in the classes will help her throughout her life.

“Learning cellphone etiquette and table manners were both very important things I

will use now and in the future,” Afton said.

The NLJC reminds us that manners and etiquette are less about who we are and more about how we can show love and respect to those around us.

Holiday gatherings are the perfect time to honor our loved ones and to impress upon them that we appreciate them, respect them and cherish our time with them. In this light, etiquette becomes not a relic of past importance but rather an ever-present

way of living that never goes out of style, all the while helping to develop courtesy and character that will follow us throughout our lives.

“How we treat family, friends and acquaintances is very important … more so than which fork goes where,” Gable said.

“Although that does have a time and place.”

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WRIT TEN BY L AUREN McELWAIN PHOTOGRAPHED BY JOE WORTHEM

Northeast Mississippi is a melting pot of cultures and traditions. This collection of recipes offers a peek inside internationally inspired local kitchens.

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FILIPINO CHICKEN ADOBO CONTRIBUTED BY GLENDA BAUTISTA

Glenda Bautista was born and raised in the Philippines and has lived in various parts of the United States for the past 15 years. In 2013 she and her family moved to Tupelo, where her husband, Leo, is a physician.

In the Philippines, chicken adobo is considered comfort food and is the perfect dish for weeknight dinners or social gatherings. Bautista says it’s a staple at her dinner table and best served with rice and vegetables. According to Glenda, chicken adobo reflects Filipino cultural identity, which includes both Chinese and Spanish influences.

¼ cup soy sauce ¼ cup white vinegar 5 cloves garlic, peeled and smashed 1 teaspoon whole peppercorns 2 dried bay leaves 3 to 4 pounds chicken thighs and/or drumsticks 2 tablespoons cooking oil 1 small shallot, sliced 1-inch piece fresh ginger, cut in strips ¼ cup water Green onions for garnish (optional)

In a bowl, combine soy sauce, vinegar, garlic, peppercorns and bay leaves. Pour over the chicken. Cover and marinate in the refrigerator for a few hours or overnight.

Heat cooking oil, and saute shallot and ginger. Add chicken with marinade, and stir. Add ¼ cup water, and bring to a boil. Turn down heat, and simmer 30 minutes, stirring occasionally. Remove the lid, and simmer for another 10 to 15 minutes, until the sauce thickens and the chicken is tender.

KOREAN VEGETABLE

PANCAKES

CONTRIBUTED BY DIANE HWANG

Originally from South Korea, Diane Hwang relocated with her family from Alaska to Tupelo for her husband’s job at Toyota. Hwang makes these vegetable pancakes for special family occasions. She says the smell and taste remind her of her hometown of Cheong ju, the years she was growing up, and her mother.

1½ cups carrots 2 cups potatoes ¾ cup mushrooms ½ cup oysters 1 or 2 eggs ¾ cup milk 2 cups flour 2 tablespoons vegetable oil ½ cup Chinese chives ¾ cup green onions ¾ cup white or yellow onions ½ cup minced garlic Chop the vegetables and oysters into small pieces, and combine in a large bowl. Add the eggs, milk and flour. Form mixture into thin pancakes, 3 to 4 inches in diameter. In a large pan, heat oil over medium heat. Fry pancakes until golden brown on each side, about 5 to 7 minutes. Transfer to a paper towel-lined plate, and serve immediately.

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JAPANESE YAKISOBA S TIR- FRY NO ODLE CONTRIBUTED BY RYOKO WATANABE

With demanding jobs at Toyota, Ryoko Watanabe and her husband, Shin, favor simple dinners on busy weeknights. They often turn to yakisoba noodles, a quick and nutritious dish that’s packed with vegetables.

In Japan, it’s a popular street food loved by all ages. Ryoko remembers from her childhood the smell of yakisoba sauce cooking in a big skillet on a carnival field. It makes her think of summertime, when she would wear her yukata (summer kimono) and enjoy the noodle dish with Ramune (Japanese soda). Now, her young daughters love it too. Yakisoba noodles are found in the frozen food section at the grocery store. One package includes 3 servings and powdered sauce packages. Thaw before cooking; you can use the included sauce or make your own, as described here.

¼ cup Worcestershire sauce 4 teaspoons ketchup 4 teaspoons oyster sauce 2 teaspoons sugar 2 teaspoons soy sauce 1/3 pound thinly sliced pork, beef, chicken, shrimp or calamari 2 teaspoons canola or vegetable oil ½ white or yellow onion, cut into thin strips 1 carrot, cut into thin strips 4 cabbage leaves, cut into bite-size pieces 1 to 2 green onions, cut into 2-inch pieces 1 cup fresh bean sprouts 2 to 3 shiitake mushrooms, cut into thin strips 1 package Maruchan/Myojo yakisoba noodles

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In a small bowl, whisk together first 5 ingredients, and set aside. Cut the meat or seafood into 1-inch pieces. In a wok or skillet, heat oil over medium heat, and cook meat until it’s no longer pink.

Increase the heat to high, and stir-fry the onions and carrots. Once onions and carrots are tender, add cabbage, green onions, bean sprouts and shiitake mushrooms, and cook until almost tender.

Place yakisoba noodles in a sieve, pour hot water over them, and separate by hand. Mix noodles with vegetables and meat over medium-low heat, stirring frequently to prevent noodles from sticking. Add sauce, and mix together.

The Watanabes display these Hina Dolls for Hinamatsuri (Girls’ Day) on March 3 every year. The tradition started more than 1,000 years ago during the Heian period in Japan to wish health and happiness to young girls. These dolls represent the emperor and empress.

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ECUADORIAN

BOLONES DE VERDE CONTRIBUTED BY MARIEL A ROMAN

Mariela Roman, from Quito, Ecuador, moved here with her husband when he accepted a job at The Orchard Tupelo. In Ecuador, bolones de verde is eaten for breakfast or dinner or as an afternoon snack, and it is always served with coffee. It is popular in small restaurants along the beach in the coastal part of Ecuador. Roman loves this dish because it reminds her of many good times spent with her family at the beach.

4 green plantains ¾ cup crumbled queso fresco Vegetable oil for frying 1 tablespoon salt

JEWISH L ATKES CONTRIBUTE D BY M imi VanDevender

Mouthwatering potato pancakes called latkes are a traditional Jewish dish often made for Hanukkah celebrations. Mimi VanDevender says that eating them brings back childhood memories of her whole family coming together on the first night of Hanukkah to share a delicious meal. She remembers her mother spending all afternoon grating potatoes, and the house would smell of the frying latkes. Now VanDevender enjoys making this low-fat, baked version of latkes any time of the year.

3 pounds Yukon gold potatoes 1 medium onion 1/3 cup matzo meal or flour ½ teaspoon baking power 2 eggs Salt and pepper to taste Place a large nonstick baking sheet in the oven, and heat to 450°F. Peel potatoes and onion, and coarsely grate in a food processor. Squeeze handfuls of potato mixture to drain liquid, and

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transfer to a mixing bowl. Stir in matzo meal, baking powder, eggs, salt and pepper.

Grease baking sheets with vegetable oil or cooking spray. Spoon small mounds of potato mixture onto the baking sheet to form 2½-inch pancakes, leaving 1 inch in between. Bake latkes until golden brown, approximately 6 to 8 minutes per side, turning once with a spatula. Serve with sour cream or applesauce. Makes 50 to 60 (2-inch) latkes.

Peel and roughly chop the plantains. Place them in a saucepan, cover with water and boil for 10 to 15 minutes or until soft. Drain. Transfer plantains to a large bowl, and mash using a potato masher.

Form about ¾ cup of the mashed plantains into a pancake. Put a tablespoon of the crumbled cheese in the middle, and form a ball around the cheese. Repeat with remaining plantains and cheese. Pan-fry balls in oil until golden, and transfer to a plate lined with paper towels to drain.

Sprinkle with salt, to taste, before serving.

PHOTOGRAPHED BY RYAN COON

Lauren McElwain is the founder of Cooking as a First Language, a local club that’s shining a light on the culinary heritage of the many diverse groups that make up northeast Mississippi. The group meets monthly to learn from locals from many different countries how to make authentic dishes.

For more information about Cooking as a First Language or to sign up for cooking classes, visit cookingasafirstlanguage.org, or follow the club on Facebook or Instagram @cookingasafirstlanguage.

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ART GUILD LUNCHEON PHOTOGRAPHED BY LISA ROBERTS

The Gumtree Museum of Art hosted its annual art guild luncheon Oct. 11 at the home of Kala Meyer. During the champagne luncheon, new members of the museum’s volunteer guild were introduced.

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1. Robin Walton, Lynn Tidwell, Gabrielle Cooper, Karen Dickey, Zelda Dexter and Chris Maynard 2. Nancy Diffee, Deepika Dey and Jennifer Mackey 3. Sarah Young, Tish Horton and Pat Agnew 4. Judy Jones, Dona Porter and Jo Mark 5. Annie McNamara and Sylvia Ferguson 6. Jean Laney and Gail Boland 7. Allie West and Kala Meyer 8. Kathy Corbin and Wanda Todd

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PAINT THE TOWN PURPLE PHOTOGRAPHED BY LISA ROBERTS

S.A.F.E. Inc. hosted Paint the Town Purple on Oct. 4. The communitywide gathering in Tupelo’s Fairpark observed National Domestic Violence Awareness Month with a balloon release, a DJ, food trucks and a silent auction.

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1. Mark Holland, Alex Hodge, Sydney Hughes and Scarlett Williams 2. Golden Johnson with Jalissa and Jessica Avant and Jasmine, William and William Trimble Sr. 3. Heather Redwood and Gina Smith 4. Shelly Johnson, Sadie Gardner and Dena Waldo 5. Tommy McElroy and Stephen Spencer 6. Kristen Adams, Lakesha Gamble and Angelia Allen 7. Madison Caver and Jesse Hawkins 8. Heather Pope, Amanda Roberson and Caroline Pinkston

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TRUNK OR TREAT PHOTOGRAPHED BY LISA ROBERTS

The seventh annual communitywide Trunk or Treat on Jefferson Street in Tupelo took place the evening of Oct. 31. The familyfriendly event included trick-or-treating, food and fellowship.

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1. Prudance Vail, Xoe Williams and Jude Vail 2. Ginny Parker with Sara Layne and Ellye Sistrunk 3. Genesis Schmoeller with Mazzie and Caroline Cooper and Catherine Howell 4. Pamela and Robin Holcomb with Christine and Tyron Thorton and Ciara and Jaxon McKinney 5. Holden Hartwell with Ryder and Greyson Lewis 6. Jayden and Aubrey Delaney 7. Greer and Grant Jennings 8. Justice and Jyrin Evans 9. Payton and Dalton Kenton

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ART TOUR OF HOMES PHOTOGRAPHED BY ELIZABETH ROBERTS

Gumtree Museum’s Exhibitions Committee hosted the Art Tour of Homes Oct. 21 in Tupelo. The art tour featured four homes and the owners’ art collections, and participants enjoyed a wine-and-cheese party at the final home on the tour.

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1. Nancy Diffee and Kathy Corban 2. Tish Horton and Mary Roach 3. Lisa Paris, Susan Wellington, Lucy Gaines and Becky Rollins 4. Lela Finney, Judy Pryor and Janice Reed 5. Jackie Deaton and Mari Beth Kirkpatrick 6. Roger Wicker and Martha Dale 7. Susan Hyatt and Jeff Tomlinson

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CORINTH SYMPHONY ORCHESTRA PHOTOGRAPHED BY WHITNEY WORSHAM

Corinth Symphony Orchestra presented a tribute to favorite Disney and Halloween music Oct. 27 at the Corinth Coliseum. The family-friendly performance served as the kickoff for the 2018-2019 season.

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7 1. Nyles and Tracy Smith 2. Amy and Courtney Craven

3. Cooper Frazier and Shelby Pratt 4. Emelia Eaton, Bennett Harwood and Laikin Hodum 5. Laura Kate and Katherine Carmichiel 6. Addie and Riley Jane Cornelius 7. Hattie Alexander and Annie Stanley 8. Nancy Palmer and Allana McAlwain

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TUPELO CHILI FEST PHOTOGRAPHED BY ELIZABETH ROBERTS

Downtown Tupelo Main Street Association hosted the 19th annual Tupelo Chili Fest Oct. 12. The event included food, live music and a chili contest. Teams were encouraged to dress in costume.

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1. Bo and Anna Grace Tanner with Donna Stevens and Kathy and Eddie Pitts 2. Will Walls, Jason Rush, Chris Miller, Michael Ricks and Dana Miller 3. Jason and Alexandra Boyd with Jessica and Matt Rushing and Ashlyn and Jason Clark 4. Jeff Flinn, Leighann Dodson, Ryan Berry, John Bowen, Missy Box, Sandy Foster, Tina Alsup, Dede Cantrell and Ryan Berry 5. Jordan Elrod, Jason Pellum and Jennifer Tucker 6. Ashley Prince, Alex Farred and Shannon Rogers 7. Laura Johnson with Chasity and Eric Hampton 8. Kelly and Zoey Clark 9. Shelby Jones and Tina Christian 10. Kim George, John Bramlett and Mickie Scott 11. Cliff Gibson and Brandy Jones 12. Nancy Labarreare and Dani Maddox 13. Charlotte Crump and Ruth Williams

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IMAGINE THE POSSIBILITIES PHOTOGRAPHED BY LISA ROBERTS

The Toyota Wellspring Education Fund at the CREATE Foundation hosted the Imagine the Possibilities Career Expo Oct. 2-4 at BancorpSouth Arena. The event featured interactive, career-inspiring activities for more than 7,000 area eighth-graders.

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10 1. Rusty Self, Royce Taylor, William Laws and Gracie Rowland 2. Kristi Hillhouse, Charlotte Pratt, Nerissia Watkins, Tammy Chapman, Twana Williams and Colby Martin 3. Matthew Hilliard, Betty Hannah, Kristi Bearden, Luke Walden and Jonathan Salmon 4. Chandler Howell, Gracie Holcomb, Taylor Halbach and Janice Mitchell 5. Logan Goode, Roman Doty and Josh Dionne 6. Sadie Williams and Riley Mayhew 7. Cartiana Bailey, Harley Pittman and Dakoyta Lessure 8. Stephanie Box, Karen Glover and Sherrye White 9. Brantley Martin and Vince Murphy 10. Jeremy Sweat, Brandy McClain and Leslie Iverson 11. Sandra Blanch, Nakemia Agnew, Sarah Hunt, Pam Morris, Dell Hatch, Semily Ramsey, Dierdre Berry and Sandy Tyes

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OKEEL AL A FESTIVAL PHOTOGRAPHED BY ELIZABETH ROBERTS

The 39th annual Okeelala Festival took place Oct. 6 in Latimer Park in Baldwyn.

The event included a classic car show, art and craft vendors, food vendors, live music and a youth talent show.

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1. Jerome, Harper Grace and Tonya Billups 2. Shelaine Pennington, Patti Coggins and Kathy Kennedy 3. Emma Wilmoth and James Roberts 4. Heath, Brandon, Peyton, Ashley and Sean Reynolds with Hayden Wildmon 5. Chloe Barnes, Johnna Adams, Kimmins Bishop and Mayce Adams 6. Bryson Shelley and James Long 7. Angela Dixon and Lena Pratt 8. Keylee Harris and Reagan Lee 9. Brianna and Collins Jackson

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OUT & ABOUT VIEW MORE PHOTOS AT INVITATIONM AG.COM

Fi r s t Re s p o nd e r s A p p re c i at io n D i n ne r at Tup e lo Fu r n it u re M a rke t

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D ow ntow n Po ntoto c O p e n Hou s e

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S a lt i l lo Jr. Wo me n’s C lu b G ho s t s , G o o d ie s & G low

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1. Carson, Avery and Jared Mims with Lana Kate, Jack, Annalise and Joey Johnsey 2. Joe Johnsey, Kelly Mims, Chad McMahan and Jim Johnson 3. Holden Daniel, Logan Smith, Whitney Parker, Stacie Graham and Mike West 4. Carly Beth Hall, Cindy Collums and Karley Warren 5. Leslie Warren and Jessica McLevain 6. Sue Johnson, Joann Herrod, Sally Johnson, Barbara Windham, Emily Floyd and Amand a Dunaway 7. Segan and Alicia Rea 8. Sharmayne Douglas, Neeka Sander, Betty Sanders, Connor Johnson, Brenda Allen and Labrone Johnson 9. Jamie Kincade, Kendra Hood, Donna Dawkins, Valerie Garner, Kaitlyn Hablin, Bubba Lollar, Cyndi Gillespie and Tess Mattox 10. Angela Avent, Jim Woodrick and Christy Burns 11. Joe and Jane Chamblee 12. Morgan, Eleanor and Kevin Williams 13. Reagan Nanney with Caiden and Carley Cohea

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more

OUT & ABOUT A lc o r n C ou nt y C ou r t hou s e 10 0 t h C e le b rat io n

HOUSE AD

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M a g nol i a Re g io n a l H e a lt h C e nt e r Mo n s t e r M a sh

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MISSISSIPPI’S BEST

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Guiltless G O O D I E S A SAMPLING OF SATISF YING SWEETS WITH WHOLESOME INGREDIENTS FROM FIT MIT TEN KITCHEN RECIPES AND PHOTOGRAPHY BY A SHLE Y WALTERHOUSE

ALMOND LEMON BLUEBERRY BREAD

HE ALTHIER MONSTER COOKIES

(G R A I N - F R E E )

(G L U T E N - F R E E )

2 cups blanched almond flour ¼ cup tapioca flour 1 teaspoon baking soda ¼ teaspoon salt Zest of 1 lemon 3 large eggs, at room temperature ¼ cup ghee or oil, melted (avocado, coconut, macadamia nut oil) ¼ cup honey 3 tablespoons freshly squeezed lemon juice (1 medium lemon) ½ teaspoon almond or vanilla extract ½ teaspoon lemon extract (optional to boost flavor) ¾ cup fresh blueberries 2 tablespoons sliced almonds (optional) Heat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper, and set aside.

READ MORE ABOUT FIT MITTEN KITCHEN ON PAGE 14.

In a medium bowl, mix together almond flour, tapioca flour, baking soda, salt and lemon zest.

In a large bowl, whisk together eggs, oil, honey, lemon juice and extracts. Pour the dry ingredients into the large bowl of wet ingredients, and stir.

Fold in the blueberries.

Pour batter into prepared loaf pan, and stir to keep blueberries from sinking to the bottom. Top with sliced almonds, if desired.

Bake, uncovered, for 20 minutes, then cover with foil and bake for an additional 15-20 minutes or until a toothpick inserted in center comes out clean. Allow to cool for 15 minutes before removing from pan. Makes 10 slices, each about ¾ inch thick.

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1¼ cup gluten-free quick oats ½ teaspoon baking soda ¼ teaspoon salt ¾ cup natural peanut butter 1/3 cup coconut or brown sugar ¼ cup butter, softened 1 large egg ½ teaspoon vanilla extract ¼ cup mini chocolate chips 1/3 cup M&M’s (plus more for topping, if desired) Heat oven to 350°F. Line a large baking sheet with parchment paper, and set aside.

In a medium bowl, combine oats, baking soda and salt. In a large bowl, using a stand mixer or electric hand mixer, beat together peanut butter and sugar for about 1 minute. Scrape down sides of bowl, then beat in softened butter for another 30 seconds to 1 minute. Add egg, beating slowly until combined, scraping down sides of bowl as needed. Add dry ingredients, beating on low speed until combined. Fold in mini chocolate chips and M&M’s.

Scoop 1½-inch balls of dough onto baking sheet, spacing evenly, shaping into even circles and flattening slightly with palm of hand. Add more M&M’s to tops of cookies, if desired.

Bake for 7-9 minutes. Remove from oven, and allow cookies to cool on baking sheet for 2-3 minutes before transferring to a cooling rack.

Makes 20 cookies.