The House & Home Magazine: Dec/Jan 19

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your complete home resource guide and lifestyle magazine Essex • Northern Neck • Middle Peninsula • Gloucester • Richmond • Williamsburg

Celebrating

The Gentlemen of the Pulaski Club

WITH CIDER

While You’re Away The Chinn House Restoring a Treasure to the Community

The Montross Murals www.thehouseandhomemagazine.com

December/January 2019

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December/January 2019

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A LETTER FROM THE EDITOR

Tradition!

Traditions connect us to a past that existed before we ever got here and carry a little bit of our spirit into a future that will exist long after we’ve moved on.

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y favorite holiday tradition is just that — tradition — mine, yours, all of them. Traditions, in all their forms, connect us to a past that existed before we ever got here and carry a little bit of our spirit into a future that will exist long after we’ve moved on. I love them all.

Growing up, my parents hosted a lively Christmas Eve open house. Friends, family, neighbors, and even people we hardly knew would stop by for a cup of cheer. The buffet table was loaded with all the favorite foods we’d be eating for the next full week. There was piano playing, carol singing and storytelling. My sisters and I would open one present (always pajamas, but we kept hope alive), then be hustled off to bed before Santa’s appointed arrival. My own family celebration is a mini version of my parents’ big splash. We open our gifts to each other on Christmas Eve, so we can admire Santa’s surprises on Christmas morning. We design the buffet menu together, with everyone choosing a favorite “must have” treat.

My middle sister’s family hides a pickle ornament somewhere on the Christmas tree, and whichever child finds it gets the honor of opening the first gift. My little sister hangs her heirloom ornaments in special places all over her house, while the grand decorator tree takes center stage.

My two extra sister friends take turns hosting a Christmas Eve brunch, which always features a cozy finale of a favorite Christmas movie. My bestie down the street includes me in her Christmas dinner fit for royalty, complete with family china, crystal and silver. Sometimes the cleanup turns into the most fun of the evening. I’m honored to be included in their treasured events.

I love tacky light tours, ugly sweater parties, parades, church choirs and all the happy trappings that stitch us together with family and friends into a lovely life quilt that warms our hearts through the cold winter months and sustains us always.

In this issue of The House and Home Magazine, we take a closer look at a few traditions that will sail us smoothly into a healthy and prosperous New Year. We’ll explain the significance of Boxing Day, a holiday celebrated in the UK the day after Christmas, often devoted to sports, shopping and eating up tasty leftovers. We highlight the queens of the winter landscape — hollies — with their shiny, spiny leaves or bare branches, adorned with cheerful red berries that attract the season’s bravest birds. We’ll also offer a traditional New Year’s Day good luck menu of blackeyed peas with collard greens and stewed tomatoes.

Oysters are perfectly plentiful in the coming winter months, so we feature a selection of recipes that pair well with warm or cool cider libations.

As always, we’ll focus on the history of a few of our favorite local destinations; selections of art with Montross murals, LOVEworks and duck decoys; lovely homes like the Chinn House in Warsaw; and a cast of interesting local people.

Merry Christmas and Happy New Year from your friends at The House and Home Magazine! While you’re out enjoying the delights of this special season, don’t forget that there’s no place like “Home” for the holidays.

I love tacky light tours, ugly sweater parties, parades, church choirs and all the happy trappings that stitch us together with family and friends into a lovely life quilt.

JANET EVANS HINMAN 6

December/January 2019

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PUBLISHER James L. Blanks EDITOR Janet Evans Hinman CONTRIBUTING WRITERS Zora Aiken Captain Bob Cerullo T. Patrick Cleary Melissa Haydon Janet Evans Hinman Randall Kipp Jackie Nunnery Linda Landreth Phelps Dianne Saison ART DIRECTOR/DESIGNER Kirstin Canough James L. Blanks: 804-929-1797 JLB Publishing, Inc. P. O. Box 2564 • Tappahannock, VA 22560 Office: 804-929-1797 • Fax: 1-888-747-2267 thehouseandhomemag@gmail.com

The House & Home Magazine is a free, four-color publication that specializes in providing home ideas, real estate, and lifestyle articles.

No part of this publication may be reproduced or transmitted in any form without written permission from JLB Publishing, Inc. The information contained herein are opinions of sources and interviews.

JLB Publishing Inc. claims no reliability or accuracy to any information contained within. The House & Home Magazine is published for reference purposes only and is not materially responsible for errors.

The House & Home Magazine is published bimonthly and is distributed at over 500 locations throughout Essex, Northern Neck, Middle Peninsula, Gloucester, Richmond, and Mechanicsville as well as subscriptions, direct mail, and trade shows.

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December/January 2019

Contents

The House & Home Magazine • December/January 2019

www.thehouseandhomemagazine.com

14 A Guinea

64 The Gentlemen

20 The Chinn House

68 Need a Little More

State of Mind Restoring a Treasure to the Community

26 Thomas Jefferson

America’s Pioneering Gourmet

32 Finding Love in the Northern Neck and Middle Peninsula

36 Celebrating with Cider

40 Oyster Season in River Country

A holiday buffet bonus

44 Say Hello to Hollies in the Winter Landscape

of the Pulaski Club Christmas?

Celebrate Boxing Day

70 If it Looks Like a Duck…

The art of deception and duck decoys

74 While You’re Away Worry-free home ownership with Point to Point Services

76 Welcome Winter 78 Fine Properties 88 Chutney Savoring the season’s bounty

48 The Montross Murals 90 Keeping the An artistic celebration of Westmoreland County

54 Black-Eyed Peas

The Southern secret to a lucky new year

60 Wooden You Like

Lights On

94 It’s Getting Big & Loud in Here

96 O Christmas Cake

to Know?

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Hauling in the day’s catch

AGuinea STATE OF MIND

By Jackie Nunnery

THIS TIGHT-KNIT GROUP CHOSE A DIFFERENT PATH THAN THE SURROUNDING BOOMING GLOUCESTER COMMUNITY. IT’S A PATH THAT WAS LESS TRAVELED, AND THAT HAS MADE ALL THE DIFFERENCE IN WHO THEY ARE AS A PEOPLE. 14

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ravel along Route 17 in Gloucester, and you will encounter the hustle and bustle of traffic and the countless retail shops and restaurants that line both sides of the highway. But turn onto Route 216 in Hayes and drive just a few miles east, and all that will quickly melt away.

You’ve reached what’s known as Guinea.

It’s not a town, but a collection of places with names like Bena, Achilles, Severn, Maryus and Jenkins Neck, located on what’s known on some maps as Guinea Neck. The people of this long-standing rural community have made their livelihood off the land and surrounding waters of the York River, Mobjack Bay, and Chesapeake Bay. For generations, they’ve farmed, fished, crabbed, or tonged for oysters. For generations they’ve stayed close to one another and the land they call home. As a result, this tight-knit group chose a different path than the surrounding booming Gloucester community. It’s a path that was less traveled, and that has made all the difference in who they are as a people.

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GUINEA BEGINNINGS Ask any number of Guineamen about the origins of the community and its name, and you’ll get any number of answers.

Their history was never written down and very early graves (prior to the nineteenth century) were unmarked. The most commonly told story was that during the Revolutionary War, Hessian mercenaries fighting for the British were housed in the area and paid in British guineas. They settled in the area, either deserting or after the war, paying for goods with British guineas. There are also tales of sailors who were shipwrecked after a voyage from Guinea in West Africa, and land being rented to farmers at the rate of one guinea per year.

LIVING OFF THE WATER Regardless how the region and name came into existence, generations harvested the water’s bounty to feed their families and passed their knowledge on to the next.

It has always been tough work, but most would tell you it beats being stuck inside all day. Their days have always been

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The deadrise. This traditional workboat for crabbing or oystering was a common sight in the waters off Guinea Neck.

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long, starting at sunrise, a line of boats heading out, sometimes traveling miles to the fishing or harvesting spot. Hauling in seine nets and oyster tongs heavy with fish or oysters wears on the body.

It speaks to the tenacity and grit of the watermen that despite the harsh conditions, life has gone on with little changing except for the harvest of the seasons: fishing year-round, oysters in the winter, and crabbing in the summer.

The tools of the trade have not changed much either. While the threeand five-log canoes were replaced by the deadrise, the crab pots, seine nets and oyster tongs used today are of the same design as generations before. Even the white rubber boots favored by the watermen have been labeled “Guinea Boots” because they’ve been wearing them so long.

LIVING ON LAND Not everyone in Guinea was a waterman, but everyone there had a role. At one time, it was a self-sustaining community for work and play. Businesses were created that supported the fishing industry.

General stores like the J.M.Shackleford’s, Otis Hogge’s (now Achilles Shopping Center) and C.B. Rowe & Son, dotted the Guinea Neck. These were true general stores, selling everything from hardware, fishing gear, clothing and groceries, while also being the post office and the place to get your local news. They were places where Sheriff Andy Taylor or anyone else from Mayberry might find themselves at home, with men playing checkers in front of a wood stove and solving the problems of the day. Guinea also had its own movie theater, the Asta, which played to packed houses. For a while, there was little need to venture out of Guinea on a regular basis.

THE TIDES OF CHANGE For generations, the waters were generous. The bounty was plentiful, and times were good. At one point in the early 1960s, 50 percent of the blue crabs and 20 percent of the oysters eaten in the U.S. came out of the Chesapeake Bay. But just decades later, only a fraction of what used to come out of the surrounding waters ended up in fishermen’s boats. Many will argue about what caused the decline in 16

December/January 2019

One of the many general stores that once dotted the area and were central to life around Guinea

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Guinea Neck by artist Harriet Cowen, Guinea Jubilee Poster Contest winner. Courtesy of the Guinea Heritage Association A beautiful view of Guinea Sound

marine life — overfishing, overregulation, pollution, or disease — but this and a series of events, both by nature and man, would change how the people of Guinea would live and work.

There was the building of the Coleman Bridge in the early 1950s. Connecting Guinea to the larger cities across the York River — Yorktown, Newport News, Norfolk — the bridge brought in people from “outside” and changed the make-up of the region. No longer was it only populated by generations of Guineamen and Guineawomen or those married to them.

People from Guinea also began to venture out more often for work, shopping and entertainment.

The scenic shores of the York River also proved valuable to developers, who began snapping up property to build on.

By the 1990s, all this development led to polluted waters and depleted populations of all marine life, eventually leading the state to set quotas or close areas to fishing and harvesting.

Mother Nature dealt the toughest blow in 2003 with Hurricane Isabel. The 90 mph wind gusts and the nearly 5-foot storm surge took its toll on Guinea. Not only did it disrupt fishing and harvesting, it destroyed many homes that were never rebuilt. Homes were deserted, some demolished, and today, nature is slowly reclaiming the land. Where a neighborhood of neat little yards once dotted the shoreline, trees, weeds and grasses have taken over. The future is uncertain for these properties. FEMA purchased them in the aftermath of the storm, and it is now up to Gloucester County to decide what to do with them.

GUINEA LOOKS TO THE FUTURE

Setting the seine nets 18

While there is little agreement about how Guinea came to be, ask any Guineaman about what the future holds for Guinea, and you’ll hear a very common theme.

They want to hold on to the small-town family nature of Guinea. Older residents will tell you that they once knew everybody where they lived. Nearly everyone had nicknames like Teeny Man, Pot Jim and Lady MoMo. The waterman’s way of life may be fading, and other folks are moving in, but they still want to know their neighbors. When they ask “Dawlin, how you this mornin?” they mean it, and they want others to do the same.

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IF GUINEA HERITAGE DAY IS THE FAMILY GET-TOGETHER, THEN THE GUINEA JUBILEE IS WHEN YOU INVITE COMPANY OVER. GUINEA CELEBRATES THE PAST Even while looking to the future, you should never forget your past. One organization dedicated to keeping the history of this proud and unique community alive is the Guinea Heritage Association. They hold two annual events in September, Guinea Heritage Day and the Guinea Jubilee.

Guinea Heritage Day, always held the first Sunday after Labor Day, is like a large family get-together. In addition to crowning Miss Guinea Jubilee, they also announce the Grand Marshall of the Guinea Jubilee, which honors a person who has significantly contributed to the Guinea community.

If Guinea Heritage Day is the family get-together, then the Guinea Jubilee is when you invite company over. Held the last Friday and Saturday of September, this fundraising event attracts thousands celebrating the people and way of life in the Guinea Neck through cultural activities, arts and crafts, a parade, music, and of course, delicious seafood. This fundraising goal is to create a Guinea museum at the former C.B. Rowe & Son General Store to educate visitors about life in this community. For more information, visit their Facebook page or http:// www.guineaheritage.org/ H

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The Chinn House

Restoring a Treasure to the Community

By Dianne Saison

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t was once a gathering place for generations of families, local citizens and curious tourists visiting the Northern Neck and surrounding areas. Now, with help from a small endowment and Virginia State funds for historical restoration, the Chinn House is being returned to its former glory and once again will welcome the community in through its doors.

The Chinn House, circa 1908, with Judge Chinn’s wife, Sarah “Sally” and four of their five children, Betty, Joe, Sally and Austin.

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Passing through Warsaw, the Chinn House is hard to miss.

The beautiful, white, federal-style antebellum home is located directly at the entrance to Rappahannock Community College and is in the heart of the town’s business and shopping district. While the Chinn House’s educational importance is expansive, its many

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rooms and pristine grounds, dotted with trees, hedges and small statuary, were also once home to one of the region’s founding families, and its historic tapestry is both rich and diverse.

In 1899, Sarah Fairfax Douglas, whose family owned the land on which the Chinn House now sits, married Joseph William Chinn, Jr., a distant relative of George Washington on his father’s side. Chinn was born at Brockenbrough House in Tappahannock and raised at historic “Wilna” in Richmond County. Together, the two had four children while they lived in the Douglas house — Elizabeth Landon, Joseph William, Sarah Fairfax and Austin Brockenbrough — and as the family grew, so did the need for a larger home. In 1908, Chinn was gifted land by his in-laws on the same property as the Douglas House, and he commissioned a new home to be built by James Eppie Newman – grandfather of more recent local entrepreneurs Rudolph Lowery of the old Lowery’s restaurant in Warsaw, Norris Lowery of Montross, and Wesley Lowery of Lowery’s restaurant in Tappahannock.

The stately home, now known as the Chinn House of Warsaw, boasts six bedrooms upstairs, including Mama’s and Papa’s Room, the Company Room, Betty’s Room, The Nursery, Aunt Mary’s Room, and the Boy’s Room, as they came to be called by the family. On the first floor, were the Library Room, Parlor, Sitting Room, Dining Room, kitchen, and pantry. Connecting the floors is a beautiful, custom staircase made of quartered oak and shipped by steamboat from Baltimore, as were much of the home’s building materials, including the Rift Pine wood floors and concave, leaded glass windows in the front door, the door between the pantry and parlor, and the custom-curved windows of the sitting room, which allow for plentiful sunshine to stream into the home. Electricity was installed in the house in 1930. Up until then, the home was lit by unique acetylene gas wall sconces, and water was pumped in from a windmill on the property. Fireplaces, of which there were six, were used to heat the home along with wood-burning stoves.

After the family moved in, the Chinns had another child, Mary Douglas, and the home was complete. The house was filled with the laughter of children and a constant hum of conversation from visitors, many of whom came to speak with Chinn, whose importance both locally and throughout the commonwealth was on a distinct rise.

In his early years, Chinn attended Colonel Council’s School in King & Queen, going on to teach for several years in Louisiana and South Carolina. He decided, however, to leave teaching to study law. He graduated from University of Virginia Law School and then passed the bar in 1890. His grandfather and great-grandfather had both served in both houses of the Virginia General Assembly, and his paternal grandfather was twice elected to the U.S. Congress. This may have inspired his own career, as Chinn was elected as Richmond County Commonwealth’s Attorney, for which he served steadfastly for 24 years. In 1915, Chinn resigned as Commonwealth’s Attorney to accept the position as Judge of the Twelfth Judicial Circuit of Virginia, and in 1925, a year after it was formed, Chinn was appointed to the Virginia State Special Court of Appeals, where he served until it was dissolved three years later. In 1931, Virginia Governor John Garner Pollard appointed Judge Chinn to the Virginia Supreme Court of Appeals and in 1934, he was elected by the Virginia General Assembly for a 12-year term; however, he died in office.

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The main staircase, made of quartered oak, has withstood the test of time, pictured above today, and in comparison, to a century ago, below. Photo by Dianne Saison.

Circa 1908. Photo courtesy the Chinn Family descendants.

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Warsaw Road

Joe Richardson, son of Walter and Sara Richardson, and Mary Douglas Morris, daughter of Mary Douglas Chinn Morris and Bonney M. Morris. Photo courtesy Mary Douglas Morris.

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Chinn also served for a time as Commissioner of Game and Inland Fisheries and as Richmond County School Superintendent. He was on the vestry of St. John’s Episcopal Church in Warsaw and on the Board of Directors for both the first bank in Warsaw, the Mumford Bank, and the Northern Neck Telephone and Telegraph Company. Additionally, he was the first president and director of the Northern Neck State Bank in Warsaw and served on the Board of Directors at University of Virginia.

Chinn often used the Library Room for his work, later building a separate office building on his land, which, through acquisitions from the family, totaled over 140 acres of property. With such a busy family and social life, numerous outbuildings were added to the land in addition to Chinn’s office, including a smokehouse, garden house, garage and stable, cow barn, corn silo, and numerous other buildings that aided in running the estate, including a schoolhouse, where the Chinn children — along with a few other students from local families — were tutored. A large herd of sheep was also farmed at the front of the property, where

December/January 2019

A portrait of Judge Chinn rests on the mantel of the sitting room fireplace, one of the many fireplaces that will be refurbished during the renovation. Photo by Dianne Saison.

passersby often would watch the beautiful flock, tended by family employee Walter Richardson. Richardson, and his wife, Sarah Evans, lived with their family in a home on the property, assisting the Chinns with the farming of the corn, wheat, tomatoes, and crimson clover fields, as well as with chores in the Chinn House.

After the death of Mrs. Chinn in 1932, and Judge Chinn, in 1936, the house was closed off, untouched but completely furnished, with Richardson as its caretaker. In the fall of 1938, Chinn’s daughter Sarah “Sally” Fairfax reopened the home with her husband, Howard Reisinger. In 1940, the couple moved to Belle Mount, in Richmond County, and the Chinn’s youngest daughter, Mary Douglas, her husband, Bonney Morris, and their infant daughter, also Mary Douglas, moved into the house.

The Morris’ second daughter, Elizabeth Landon, was born in the home, and in 1954, the family converted the residence into a tourist home, which they named “Walnut Lodge” after a centuries-old black walnut tree, which still stands to this date, at the entrance to the property.

Today, the Morris’ daughter Mary Douglas still fondly remembers not only growing up in the beautiful home, but also the amazing memories she has of the people and family members who stayed there throughout the years. “We had the most wonderful Christmases, my mother, father, sister and me,” Mary Douglas shared, adding that Richardson would go and cut down a tree, and her parents would put it up on Christmas Eve after she and her sister went to bed.

“My grandmother would entertain a lot, and she had the The House & Home Magazine

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most unique push-button installed in the floor of the dining room, where she’d just push it with her foot and a bell would ring in the kitchen, then the next course would be served. It was amazing how effortless it all seemed as a child.” Mary Douglas said that the men in the community would come together weekly to play instruments like the fiddle, banjo and guitar while relaxing in the Sitting Room. The doors would also be open during the holidays for the community to come and enjoy the festivities put on by the family.

Another fond remembrance, which many locals might still recall, was of the old beech tree on the west side of the yard, where couples would come to carve their initials and symbols of their young love, eventually covering the tree completely. Unfortunately, the tree was destroyed by a hurricane, but its legacy lives on in the many whose youthful pledges remain steadfast to this day.

There are even a small few in the community who still recall hearing the dulcet contralto tones of Mrs. Chinn, also known as Sally, coming through the open front doors of the home as she would sing her favorite songs and hymns with family and friends. When the home operated as a lodge, Mary Douglas said that the laughter and joy abounded, as famous businessmen and world-renowned travelers rubbed elbows with local linesmen and workers from the old Levi Strauss plant, creating an environment filled with happiness and newfound friendships.

Mary Douglas’ two children, John Paul Welch II and Sarah Fairfax Welch Hughes, were the last generation of Chinn’s descendants to have lived in the house as children. When the Morris sisters left to start homes of their own, the families, including all of the remaining descendants of Judge Chinn, were left with the fate of the house’s future in their hands. In 1969, looking to honor Judge Chinn and his wife’s legacy, they made the gracious and generous decision to donate the Chinn House, and all of its property, to the State of Virginia for purposes of education.

Thus, Rappahannock Community College’s (RCC) Warsaw campus was born.

The college’s first classes were held in the same rooms in which lodgers once stayed, and in 1973, the first campus building was completed, opening for students from around the region and commonwealth.

For many years, The Chinn House, 24

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The main parlor of the Chinn House was often a gathering spot for area residents and the favorite place of Mrs. Chinn to sing her favorite hymns. Photo by Dianne Saison

still owned by the state, has been used by the college as offices, meeting areas for the community, and as a home base for the Rappahannock Community College Educational Foundation, a non-profit organization that has utilized the upstairs of the home as its hub for fundraising. According to Sarah Pope, the foundation’s director and also the college’s Dean of Advancement, she and RCC’s President, Dr. Elizabeth Crowder, have worked hard to get The Chinn House upgraded through state funding. After more than a decade of their joint efforts, the historic building has finally been approved for a renovation that will, according to Pope, not only maintain the historical fabric and integrity of the building, but also bring it into the future with elevated energy efficiency. Plans include new shutters, paint, repairs to doors, windows and the entryway, as well as uncovering and restoring original wood elements of the house that have been painted over.

There will also be new period-correct light fixtures and modernized bathrooms.

The renovations are expected to begin this winter, and last throughout early 2019. Once complete, Pope said that the historic jewel will once again be a place the public can utilize, with the Chinn House being available not only for educational purposes, but also for the community to use as a gathering house for cultural meetings, receptions, and get-togethers.

For Mary Douglas, the news brings welcome joy to the family, who has long held the Chinn House in their hearts. “This is just delightful! The fact that my uncles gave the home for educational purposes and that my family home is being restored and opened for the community,” Mary Douglas said. “It is going to be just wonderful to have the warmth of my childhood welcome the families of today.”

The House and Home Magazine will follow closely the renovations and plans to keep our readers abreast of the remodeling efforts once completed. Our deepest thanks are extended to those who helped in this article’s historical research, including Mary The House & Home Magazine

The sitting room was often filled with the laughter of guests and family, as well as bountiful light from the custom bay windows. Photo by Dianne Saison.

Douglas Morris Lawton, Landon and Mac McKinney, Howard W. Reisinger, Jr., Rappahannock Community College, and the Chinn family. H

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Thomas Jefferson America’s Pioneering Gourmet

Our Founding Foodie?

By Bob Cerullo

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Thomas Jefferson portrait by Rembrandt Peale 26

peaking at a dinner honoring all living Nobel Prize winners in the Western Hemisphere on April 29, 1962, President John F. Kennedy quipped, “I think this is the most extraordinary collection of talent, of human knowledge, that has ever been gathered together at the White House, with the possible exception of when Thomas Jefferson dined alone.”

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Photos courtesy of ©Thomas Jefferson Foundation at Monticello unless otherwise noted.

The fact is, Thomas Jefferson rarely, if ever, dined alone.

In a letter to Benjamin Rush, written by John Adams, Jefferson’s longtime friend and fellow founding father, Adams said, “I held levees [dinner receptions] once a week.

Jefferson’s whole eight years was a levee.” Adams said he dined with a large amount of company once or twice a week, while Jefferson dined with a dozen companions every day.

Jefferson had discovered, probably when he first moved to France to assume the role of United States Minister to France, the joys of gourmet French cooking. He liked it so much, he sent one of his slaves, James Hemings, brother of Sally Hemings, to study the art of French cooking from The House & Home Magazine

chefs at the famed Chateau de Chantilly, the five-star kitchen of eighteenth-century France, renowned as producing culinary creations that rivaled those served to the royal family at Versailles. When James threatened to stay in France as a free man, Jefferson offered him a deal. If James would come back with him to America and teach someone else in Jefferson’s household the art of French cooking, he would give James his freedom. He also signed an oath to give James’ sister Sally Hemings and her children freedom upon his death.

“Having been at great expence [sic] in having James Hemings taught the art of cookery, desiring to befriend him, and to require from him as little in return as possible, I hereby do promise & declare, that if the said James should go with me to Monticello in the course of the ensuing winter, when I go to reside there myself, and shall there continue until he shall have taught such person as I shall place under him for that purpose to be a good cook, this previous condition being performed, he shall thereupon be made free...” ~ Thomas Jefferson James Hemings was freed in 1796, but not before he trained his younger brother Peter, also born into slavery, to be the chef at Monticello. Having fulfilled his agreement, James finally was given his freedom. When Jefferson became president, he hired Frenchman Etienne Lemaire to be the White House maître d’ and Honore’ Julien to be White House chef. Jefferson frequently accompanied Etienne Lemaire when he shopped in the local markets. Perhaps motivated by his keen interest in gardening and growing fruits and vegetables at Monticello, Jefferson is said to have kept a list of when 37 fruits and vegetables came into season in Washington DC. Tomatoes were not very popular in this country at that time, mainly because of their relationship to the nightshade plant family. Jefferson endeavored to enlighten people by eating a tomato publicly on the front steps of the Miller-Claytor House in Lynchburg, Virginia.

For the last three years of his service at the White House, Etienne Lemaire meticulously recorded everything he purchased in a sheepskin-covered day book. We therefore have a good idea of what was served at the White House in Jefferson’s day. Wild fowl was readily available, and it was not unusual for the chef to prepare a breakfast for Jefferson of four pigeons or squabs baked in a flaky crust. One of his favorites was beef tongue. Jefferson did not particularly like pork, so very little was served. Turkey, on the other hand was one of his favorites. It was often served cold at breakfast, baked within a buttery crust.

Jefferson had a rule that no politics were to be discussed before the meal was finished. He also did not allow toasts, which he believed brought out the brute in men. The meals were haute cuisine to say the least. Jefferson often included dishes he had discovered while touring Italy and France. He searched for new food adventures. Macaroni and cheese was one dish he particularly loved. In fact, he brought home his own pasta machine and used it for a while, then reverted to hand cutting pasta. At the White House, Jefferson had macaroni and Parmesan cheese served often as a side dish to a wide variety of fowl and meats. While in France, Jefferson developed a fondness for pommes de terre frites a cru en petites tranches, which in the USA we know as French fries. He 27

Dumbwaiter built into side of hearth at Monticello dining room made it possible for Jefferson to receive food from kitchen and serve it himself to dinner guests.

Freestanding dumbwaiter cart helped Jefferson serve his guests at Monticello.

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preferred potatoes cut round rather than in strips, as is popular today. Jefferson was not a big eater, but enjoyed olives, oysters, soufflés, ices, bouilli, daubes, ragouts, gateaus (rich cream-covered cake) and fresh vegetables. He did not eat much beef, although he did enjoy a fine beef bouilli (boil). He favored partridge, canvasback ducks, venison, soft-shell crabs, green peas, Virginia ham, figs, mulberries and pineapple. In his Monticello garden, he grew squash, broccoli from Italy, white and purple eggplant and 15 different varieties of peas.

Jefferson often prevailed on his European friends to send him seeds of their various native produce. Stewed tomatoes were another of Jefferson’s favorites. He also liked to serve a golf-ball sized lettuce, artichoke bottoms, truffles served with a Calvados sauce, and a wide variety of fish.

Oysters were purchased by the gallon and were served on the half-shell, marinated, or baked in a pie. A great quantity of bread was consumed at the White House prompting the hiring of an outside baker named Peter Miller who made dozens of loaves of fresh bread daily. Another of Jefferson’s favorites was ice cream, for which he wrote out the recipe to be sure it was done exactly the way he had enjoyed it in France. He often served ice cream baked in a flaky crust. No doubt the baking was done to perfection in a professional stove Jefferson had imported from France.

Wine was an essential part of Jefferson’s lifestyle. Champagne was one of his favorite wines. When he returned home from Paris in 1789, he brought with him 680 bottles of wine, along with clippings from the vines of various vineyards in Europe. His efforts at developing his own vineyard were unsuccessful. Eventually, Jefferson arranged for an Italian viticulturist named Philip Mazzei to move in next door to Monticello to plant a large vineyard. Mazzei and Jefferson made a deal that Mazzei would plant and take care of the vineyards at Monticello, and Jefferson would have his gardeners take care of Mazzei’s property. Obviously, his gardeners and Jefferson planned to someday enjoy wine from homegrown grapes. Grapes are being grown on the same land to this day, see www. jeffersonvineyards.com.

Jefferson spent heavily on imported December/January 2019

wines from France and Italy. His wine cellar included Champaign, Sauterne, Sherry, Bordeaux, Chambertin and Nobile from Montepulciano, Italy. Jefferson had a wine cellar dug in the ground outside the White House. For those who preferred beer, it was there at Monticello where beer was a “table liquor” served during dinner, and Jefferson’s earliest designs for his plantation included spaces for brewing and the storage of beer.

Interestingly, Jefferson did not like servants listening in on conversations, so he installed dumb waiters to bring the food up from the kitchens. He built a kind of rotating shelf or lazy Susan to allow food to be brought in without a servant carrying the tray. Jefferson like to serve the food himself. He also utilized small serving tables between guests onto which servants placed the food then were dismissed so the guests could eat in privacy. Writing in Smithsonian Magazine, October 2012, Henry Wiencek reported, “During dinner, Jefferson would open a panel in the side of the fireplace, insert an empty wine bottle and seconds later pull out a full bottle. We can imagine that he would delay explaining how this magic took place until an astonished guest put the question to him. The panel concealed a narrow dumbwaiter that descended to the basement. When Jefferson put an empty bottle in the compartment, a slave waiting in the basement pulled the dumbwaiter down, removed the empty, inserted a fresh bottle and sent it up to the master in a matter of seconds.

Similarly, platters of hot food magically appeared on a revolving door pivoted in the middle and without hinges. It was fitted with shelves and worked like a lazy Susan where plates disappeared from sight on the same apparatus.

Guests could not see or hear any of the activity, nor the links between the visible world and the invisible that magically produced Jefferson’s abundance.” Dessert often included ice cream and various cakes smothered in flavored creams.

When the table was cleared of dessert, bowls overflowing with dried fruits and nuts and the guests’ choice of wine were served.

Thomas Jefferson had an enormous number of interests. It could be said that he was interested in everything, especially fine dining and the camaraderie of a great meal with friends The House & Home Magazine

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Jefferson imported vines to build his vineyard at Monticello.

Wine bottle used at Monticello to serve wine at Jefferson’s lavish dinner parties.

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over a well-laid table. Imagine what discussions took place at those dinners. It was at one of those lavish dinners on June 20, 1790, over a half-Virginia and halfFrench style meal, that formerly bitter enemies, Thomas Jefferson and Alexander Hamilton, settled on an agreement over how to finance the Revolutionary War debt. They decided just where the national capital would be located.

Jefferson’s friend, Benjamin Franklin, a frequent dinner companion once remarked, “Wine is constant proof that God loves us and likes to see us happy.”

A sentiment which Jefferson surely would have approved and perhaps added, “Wine from long habit has become indispensable for my health.”

It is interesting to contemplate the effect exposure to fine dining in Paris had on Jefferson. Like everything that interested him, Jefferson embraced French cooking wholeheartedly. His transition from an appetite for the relatively simple traditional plantation fare of the South, which included meats boiled, roasted, baked or stewed, catfish soup, overcooked vegetables and heavily sweetened desserts, to the highly sophisticated haute cuisine he learned to love in Paris, was remarkable.

Thomas Jefferson’s experience in Europe with both fine wine and fine food made him eager to introduce the great wines and the cuisine of the Old World to the inhabitants of the New World. H

December/January 2019

Thomas Jefferson’s extensive vegetable garden at Monticello.

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FINDING

New Kent

in the Northern Neck and Middle Peninsula

By Jackie Nunnery

I

REEDVILLE

SALUDA 32

t was 1969 and the “Summer of Love” was still fresh in people’s memories when we began saying that, “Virginia is for Lovers.” Since then, the Virginia tourism department has encouraged communities across the commonwealth to show their love by creating their own signs, called LOVEworks. Today, there are 11 LOVEworks installed around the Northern Neck and Middle Peninsula, each as distinctive as the community that created it. So, get out there and find the LOVE. Once you find them, share your pictures on Facebook at Facebook.com/VirginiaisforLovers or on Twitter and Instagram with #LOVEVA. December/January 2019

MONTROSS

WESTMORELAND COUNTY Colonial Beach: Entrance to the Municipal Pier.

Designed by resident Jen Donald and installed in 2015, the sculpture features a beach theme, of course. A nesting osprey highlights one of the region’s popular coastal birds, along with flip-flops, and waves coming together on top of a golf cart, which is a popular mode of transportation in this quaint beach town.

Montross: Montross Brewery, Route 3 This simple, rustic wood LOVEwork stands outside the brewery and is often decorated for different holidays or themes.

Montross: Town of Montross, Route 3 Installed in October 2017, this LOVEwork was painted

by Melanie Stimmel Van Latum, the same artist who created the stunning murals beautifying the town of Montross. Town Manager, Patricia Lewis and her husband, Malcolm, came up with the symbols: the waterman’s boot, which represents the legacy of living off the water; the oysters as a tie-in to the Virginia Oyster Trail, which has nearby stops; the shark’s tooth, which you’re sure to find at nearby Fossil Beach in Westmoreland State Park; and the wine bottle highlighting the emerging wine industry and nearby vineyards that are connected to the Chesapeake Wine Trail.

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this LOVEwork was painted by Melanie Stimmel Van Latum, the same artist who created the stunning murals beautifying the town of Montross.

RICHMOND COUNTY Warsaw: Warsaw Town Park Installed in April of 2018, this is the newest LOVEwork in the region. Created by local artist Donna Jackson, it highlights the many things that Warsaw and Richmond County are proud of. The “L” symbolizes Richmond County Public Schools, which always ranks in the Top 30 school districts in Virginia.

The “O” and the “E” highlight the agriculture and aquaculture of the region with the town’s logo, the silo, and crab pots. The rustic wooden “V” represents the logging industry, which is so important the area.

NORTHUMBERLAND COUNTY Heathsville: Northern Neck Farm Museum Northumberland County High School Visual Arts teacher, Eddie Barnes, had a part in the design of both LOVEworks in the county. One of Barnes’ students, Jamel Newton, came up with the design as part of a contest held by the Northern Neck Planning Commission. Artist John Latell sculpted the ninefoot-tall corn cob based on Newton’s design. It was unveiled in front of the Farm Museum in 2013.

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KILMARNOCK

Reedville: Ma Margaret’s House Bed & Breakfast Another of Barnes’ Northumberland County High School students, Ally Chism, came up with the winning design for this LOVEwork as part of the same contest with the Northern Neck Planning Commission. This simple, yet colorful work features a charming birdhouse with multiple perches in the “E.” It was installed in front of the B&B in 2013.

LANCASTER Kilmarnock: Downtown Steptoe’s District Created by Sandra Mathews and first installed in 2015, this LOVEwork is made for two big occasions: Kandy for Kids at

Halloween and the town Christmas Parade. Plans are in the works for a larger, permanent fixture in Town Centre Park that highlights what makes this town so special.

MIDDLESEX COUNTY Saluda: Middlesex County Museum Made by an Eagle Scout, the artist is the young colonial man featured in the “L,” referring to the founding of the county back in 1668. The tractor wheel represents the agriculture of the area, and the boat refers to the area’s prominence as the boat building capital of the Chesapeake as well as a center for recreational boating with 20-plus marinas.

When LOVEwork visitors came to Nobletts to see the sign in front of Nobletts they did not realize it was only up during Thanksgiving and Christmas. Not to let them down, Marion Walker invited them into the store to make their own sign. Now that’s love.

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December/January 2019

WARSAW

HEATHSVILLE

VISITORS AND FAMILIES WHO COME TO OUR AREA ARE GREETED BY LOTS OF LOVE WITH THIS SIGN...REMINDING FOLKS THAT, “LOVE IS AT THE HEART OF EVERY VIRGINIA VACATION.”

Urbanna: Urbanna Town Marina When it’s not traveling to events within Middlesex County, you can find this LOVEworks at the Urbanna Town Marina. It’s an appropriate setting since it was created using boat-building techniques with wood, steel and fiberglass. It’s portable and it even floats!

Deltaville: Maritime Museum This large, striking red LOVEworks is surrounded by the natural beauty of the Maritime Museum and Holly Point Park.

NEW KENT New Kent: East Coast Gateway Welcome Center, Interstate 64 East, Exit 213 Visitors and families who come to our area are greeted by lots of love with this sign. Unlike the individualized community LOVEworks, these are identical at each of the three Virginia State Welcome Centers, reminding folks that, “Love is at the heart of every Virginia vacation.” H The House & Home Magazine

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Celebrating Cider WITH

By Janet Evans Hinman

36

a comforting cup of warm cider is the perfect punctuation to any wintertime gathering December/January 2019

N

othing says, “Welcome home for the holidays,” like the spicy, fruity scent of an apple cider punch simmering on the stove in preparation for a seasonal celebration. Whether spiked with your favorite distilled or fermented ingredient, or left humble and unadulterated, a comforting cup of warm cider is the perfect punctuation to any wintertime gathering, and an apple-flavored cocktail is particularly timely. Also, a “hard cider” beverage, bubbly and tasty, available from many local and national brewers and beverage retailers, is a delightful and surprising replacement for the normal array of beers and sparkling wines for holiday get-togethers.

Cider is simply a hearty, non-alcoholic form of apple juice, while hard cider is fermented apple juice just as wine is fermented grape juice. The best cider, just like the best wine, is carefully crafted from fruit chosen for cider making. Virginia is the sixth-largest apple producing state by acreage in the United States, and cider is a rich part of the Commonwealth’s heritage.

To make cider, apples are washed, cut and ground into a mash, while capturing the juice. The mash is then pressed to get every last drop of the liquid — so cider contains some pulp from the apples. Cider must be refrigerated if being kept for long. When cider is filtered to remove pulp, and pasteurized, it becomes clear apple juice which has a longer shelf life.

In colonial America, fermented cider was the drink of choice.

Thomas Jefferson’s champagne-like cider, made with Hewe’s

Crab apples from Monticello, was his “table drink.” Throughout the nineteenth century, growing apples and crafting cider from cider apples was an integral part of every community.

Crisp, juicy and surprisingly versatile, hard cider is appropriate to drink year-round, although it’s especially delicious during the colder months. Thanks to its tart and refreshing flavor, lower alcohol content, subtle carbonation and overall versatility, hard cider is also incredibly food-friendly and makes a welcome alternative to a more traditional bottle of bubbly for dinner parties or other special occasions.

Hard cider is popular and widely available in the United Kingdom, which has the world’s highest per capita consumption of the beverage, as well as the largest number of cider-producing companies, although many brewers right here are catching on quickly. Since 2012, Virginia has seen a 500 percent growth in breweries and cideries. For instance, right down the road in the Scott’s Addition section of Richmond, there are three cideries (Blue Bee, Buskey and Courthouse Creek), as well as at least seven breweries, most of which offer cider selections.

Local pubs and beverage retailers are increasingly offering various brands of hard cider for adventurous customers.

Brewers now aim to revive the cider tradition by growing, or encouraging others to grow, special cider apples. It should be noted that the future of cider looks anything but basic, as more brands experiment with making cider from fruits other than apples — like pears, black currants and even strawberries.

This season, accent your gathering with any one of a number of apple cocktail and mocktail offerings, or toast the New Year with a hard cider — dry to sweet, still to sparkling, simple to complex — for a surprising change of pace. H

MULLED CIDER No winter party would be complete without this warm, spicy classic, laced with maple syrup.

(Serves 6)

Ingredients: • 3 cups fresh apple cider • 2 cups dry red wine (Substitute cranberry or pomegranate juice for a no-alcohol version.)

• 1/2 cup pure maple syrup • 1 orange or 2 tangerines, sliced • 1 teaspoon whole black peppercorns • 1 teaspoon whole cloves • 2 cinnamon sticks • 1 medium apple or 4 Lady apples, sliced 1/4-inch thick

Directions: Combine apple cider, wine or juice, maple syrup, orange/tangerines, peppercorns, cloves, cinnamon sticks, and apple(s) in a medium pot.

Gently simmer over medium-low heat for 10 minutes. Serve warm, in mugs.

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BLACK-CURRANT CIDER SPARKLERS This bright, non-alcoholic drink can also be made with pomegranate, cranberry or grape juice. Little ones love this simple cider adaptation.

(Serves 4)

Ingredients: • 1/2 cup black currant juice • 4 teaspoons fresh lemon juice • 3-4 cups chilled sparkling cider • Lemon peels for garnish

Directions: Combine black-currant juice with lemon juice.

Add sparkling cider. Divide between 4 glasses, and garnish each with a lemon peel.

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APPLE CIDER, CRANBERRY AND GINGER PUNCH This tangy chilled punch is delightful either with or without gin.

(Serves 4)

Ingredients: • 1/3 cup fresh cranberries • 2 tablespoons sugar • 1 1/2 cups fresh apple cider • 2/3 cup chilled ginger beer • 2 tablespoons fresh lemon juice • 3 1/2 ounces gin (if desired)

Directions: Muddle cranberries with sugar in a pitcher. Add apple cider, ginger beer, lemon juice, and gin (if desired).

Divide among 4 glasses.

Serve chilled or over ice.

December/January 2019

WARM CIDER AND RUM PUNCH Aaarrrggghhh! For a fun and festive holiday gathering, make this crowd-pleasing dark rum-spiced punch. Pirates welcome!

(Serves 10)

Ingredients: • 8 cups fresh apple cider • 1 apple, thinly sliced crosswise • 1 orange, thinly sliced crosswise • 2 cinnamon sticks • 1-inch piece fresh ginger, peeled and thinly sliced • 1 vanilla bean, split and scraped • 2 cups dark rum (the better the rum, the better the brew)

Directions: In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, ginger, and vanilla bean scrapings. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (If necessary, keep warm over low heat, up to 2 hours.) Remove from heat and stir in rum. Transfer to a punch bowl or to individual mugs; serve warm.

WARM VANILLA CIDER With whipped cream and honeyed walnuts, this drink is like a dessert. When made without the bourbon, it’s perfect for younger guests.

(Serves 4)

Ingredients: • 6 cups fresh apple cider • 2 tablespoons packed dark-brown sugar • 2 whole nutmeg seeds • 1 vanilla bean (split and scraped) • 6 ounces bourbon, if desired • Honeyed walnuts • Whipped cream

Directions: Combine apple cider, dark-brown sugar, nutmeg seeds, and vanilla bean scrapings in a medium saucepan. Gently simmer over medium-low heat for 15 minutes. Remove from heat and add bourbon if desired. Remove and discard solids. Divide among 6 mugs or heatproof glasses, and top each with a dollop of whipped cream and a few honeyed walnuts.

The House & Home Magazine

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Oyster Season in

RIVER COUNTRY:

A HOLIDAY BUFFET BONUS

By Janet Evans Hinman

T

he fall and winter months here in River Country signal high season for Virginia oysters, and that’s a bonus for holiday celebrations — oyster roasts, festivals, “crawls” and family gatherings routinely feature our favorite bivalve mollusks in multiple recipes on the menu.

The traditional oyster harvest in Virginia occurs from September through March, the coldest months of the year.

It’s during these months when we find oysters from the Commonwealth being sold in pint and quart jars in many small 40

stores throughout the state.

The Virginia is for Lovers website truly said it perfectly: “The best food tells a story of the place it is from. Eating an oyster in Virginia captures the character of our waters in one quick, complex taste. The Virginia oyster tells visitors a story in every shell. This is why Virginia is for Oyster Lovers.”

Growing in the world-famous Chesapeake Bay and its tributaries, Virginia oysters taste best by the waterside right here; however, this internationally distributed delicacy famously delivers notes of bay breezes, salt water, sunshine and dockside views no matter where they’re enjoyed.

December/January 2019

If you’re uniquely lucky, you might find a pea crab (Pinnotheres ostreum), or oyster crab (Zaops ostreus), in your raw or steamed oyster specimen. These little crustaceans are small, soft-bodied crabs that live in bi-valves such as oysters and mussels. They live inside the oyster’s gills and feed on the food that filters in. It is said that they only choose to co-exist with particularly healthy oysters. Despite their spider-like appearance, pea crabs are prized by oyster connoisseurs as a delicacy and were reportedly one of George Washington’s favorite foods. Many oyster lovers hold them in high regard and enjoy eating them right along with their oyster hosts. So, if you find one nestled in with your oyster appetizer, you can eat it up, or you can set it aside with the oyster shell and be satisfied that you have just enjoyed a perfectly healthy oyster.

In addition, the condition of the water from which oysters are harvested is a determining factor when it comes to flavor. Those coming from far upstream where the water is brackish or even fresh are going to taste like fresh water, whereas oysters coming from near the ocean are going to be salty.

My Aunt Anne and Uncle Bill always host a Christmas Day open house, and oyster stew is always simmering on the stove. One Christmas Eve long ago, my father came down with an awful case of flu. Not one to be deterred by adversity, poor Dad roused himself from his sickbed on Christmas morning and barely managed to preside over the annual Santa gift opening. Without much enthusiasm that year, due to circumstances, we all toddled off to our customary Anne/Bill get-together. Upon arrival, all Dad could manage was a small request for Aunt Anne’s oyster stew. Huddled over his sister’s kitchen table, his pallor obvious, he sipped his stew in misery. But within the hour, his pallor turned to pink and his attitude turned festive. For the rest of his life, my father regarded oyster stew as a health food. So, while I won’t go as far as saying that oysters have special powers, I will say that once, a long time ago, oysters saved Christmas!

Oyster recipes are numerous — in most cases they are family recipes passed down through generations. Read on for a few of our favorites, some with a new twist and some traditional, but all capable of turning a routine menu into a holiday classic. H The House & Home Magazine

OYSTERS ROCKEFELLER The original recipe for Oysters Rockefeller, created at the New Orleans restaurant Antoine’s in 1899, remains a secret to this day. The appetizer — oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells — was considered so rich that it had to

be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.

Ingredients: • 1 garlic clove • 2 cups loosely packed fresh spinach • 1 bunch watercress, stems trimmed • 1/2 cup chopped green onions • 3/4 cup unsalted butter, room temperature • 1/2 cup dry breadcrumbs • 2 tablespoons Pernod or other anise flavored liqueur

• 1 teaspoon fennel seeds, ground • 1 teaspoon hot pepper sauce • 1 pound rock salt (more or less as needed) • 24 fresh oysters, shucked, shells reserved • 1/4 cup freshly grated Parmesan cheese

Directions: Position rack in top third of oven and preheat to 450 degrees. Finely chop garlic in a food processor. Add spinach, watercress and green onions to garlic.

Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.

Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor.

Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper.

(Can be made 8 hours ahead. Cover; chill.)

Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes. Serve immediately.

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SAVORY OYSTER STEW A fragrant twist on an old favorite (Serves 6)

Ingredients: • 3 tablespoons butter • 1 cup finely chopped celery • 3 tablespoons finely chopped shallots • 2 cups whole milk • 2 cups half-and-half • 2 containers (8-ounce) freshly shucked oysters, undrained • 1 generous teaspoon Worcestershire sauce • 1/4 cup sherry • 1/2 teaspoon salt • 1/2 teaspoon coarsely ground black pepper • 1/4 teaspoon ground nutmeg • 1/8 teaspoon cayenne pepper • Chopped parsley for color and garnish

Directions: Melt butter in a Dutch oven over medium heat. Add celery and shallots; cook until tender. Add milk and half-and-half; stir well. When mixture is almost boiling (a simmer), add oysters and their liquid. Add Worcestershire sauce, sherry, salt, pepper, nutmeg and cayenne pepper. Stir constantly until oysters curl at their edges. When oysters curl, stew is done. Toss in a handful of chopped parsley for color; turn down the heat to lowest setting and serve with oyster crackers.

OYSTER POT PIE A Northern Neck comfort food.

Recipe courtesy of William Barnhardt of Willaby’s Cafe in White Stone (Serves 6)

Ingredients: • 1 quart freshly shucked oysters, undrained • 4 thick bacon slices, diced • 1 1/2 cups diced potatoes • 1 stick of butter • 1 cup sliced fresh button mushrooms • 1 cup diced fresh carrots • 1 small onion, sliced • 1 celery rib, chopped • 1 garlic clove, minced • 2 tablespoons fresh lemon juice • 1/4 cup dry sherry • 2/3 cup all-purpose flour • 3/4 cup heavy cream • 1/4 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 1/4 teaspoon freshly grated nutmeg • 1 teaspoon Old Bay seasoning • 1/2 (17.3-oz.) package frozen puff pastry sheets, thawed • 1 large egg, whisked • 1 tablespoon water 42

Directions: Preheat oven to 400 degrees. Drain oysters, reserving 1 1/2 cups oyster liquor. Cook bacon over medium heat until crisp, set aside. Reserve 3 tablespoons bacon grease. Boil potatoes just until a fork enters easily, set aside. Add bacon grease, butter and next 4 ingredients to a pot; sauté 5 minutes. Add garlic and lemon juice; cook 1 minute. Add sherry, and cook 2 minutes. Sprinkle with flour; cook, stirring constantly with a whisk, 1 minute. Stir in cream, next 4 ingredients, and reserved oyster liquor; bring to a boil. Boil, whisking constantly, 2 minutes. Remove from heat; stir in oysters and bacon. Spoon mixture into 6 lightly greased 12-ounce French onion soup bowls. Cut pastry sheets into circles slightly larger than bowls, and place one circle on top of filling in each bowl. Whisk together egg and 1 tablespoon water; brush mixture over pastry. Bake at 400 degrees on lower oven rack 30 to 35 minutes, or until browned and bubbly. Let stand 15 minutes before serving.

December/January 2019

SCALLOPED OYSTERS For this classic dish, choose fresh, briny oysters that are medium in size.

(Serves 8)

Ingredients: • 6 tablespoons unsalted butter, divided, plus more for baking dish • 3 cups coarse fresh breadcrumbs • Coarse salt and freshly ground pepper to taste • 1/4 cup coarsely chopped fresh flat-leaf parsley • 1 celery stalk, very thinly sliced on the diagonal (1/2 cup) • 3 scallions, trimmed and chopped (1/3 cup) • 2 teaspoons fresh thyme leaves • 2 tablespoons dry sherry • 3/4 cup heavy cream • 2 pints (32 ounces) shucked fresh oysters in their liquor, drained, with 2 tablespoons liquor reserved • 1/8 teaspoon freshly grated nutmeg

Directions: Preheat oven to 450 degrees with rack in top position. Brush a 9x13-inch baking dish with butter. Melt 2 tablespoons butter in a large sauté pan over medium heat. Add breadcrumbs and 1/4 teaspoon salt and cook, stirring frequently, until breadcrumbs are golden brown and crisp, about 10 minutes.

Stir in parsley and remove from heat.

Sprinkle half the breadcrumbs evenly in baking dish and transfer remaining breadcrumbs to a plate.

Wipe pan clean and return to stove.

Melt remaining 4 tablespoons butter over medium-high heat. Sauté celery and scallions, stirring occasionally, until scallions just begin to soften but celery is still bright green, about 2 minutes. Stir in thyme. Add sherry and simmer 30 seconds. Add cream and bring to a boil. Stir in reserved oyster liquor, nutmeg, and 1/4 teaspoon pepper. Remove from heat, and stir in oysters.

Spread oyster mixture evenly over breadcrumbs in dish. Top with remaining breadcrumbs, and bake until bubbling and oysters are just cooked through, 7 to 8 minutes.

Serve immediately.

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say

Hello Hollies to

in the

WINTER LANDSCAPE

By Janet Evans Hinman

F

or generations, gardeners have decked the halls with boughs of holly because of its beloved shiny leaves and bright red berries; however, glossy, glamorous hollies are much more than a holiday favorite, they’re useful, tough, fuss-free, wildlife magnets that add color, form and interest to the landscape all year long. These versatile plants can range in size from a compact dwarf to a towering giant.

Hollies have grown around the world for millennia. In North America, the first fans of the species were native Americans who revered the way these evergreens stood out in the dormant woods.

The Holly (Ilex) genus is very popular among both landscape

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December/January 2019

architects and home gardeners. Horticulturists recognize approximately 20 American Holly species, 120 Oriental species, and nearly 200 varieties of the English Holly.

Hollies offer quite a diverse range of plant characteristics.

Drought tolerant and deer resistant, they can be deciduous or evergreen, small (18 inches) or large (over 50 feet), and may be rounded, pyramidal or columnar in form. Their landscape uses are just as varied: hollies can be used as foundation plantings, screens, hedges, accent plants, mass plantings or specimen trees.

They’re easily recognized by their spiny leaves. The flowers are generally inconspicuous with sexes on separate plants. It is essential to have both male and female plants in the same general vicinity to insure proper pollination. Poor fruiting on hollies is a problem many gardeners experience. This could be due to poor pollination, young immature plants, high nitrogen levels in the soil, or a late spring frost which injures flowers.

The general culture of hollies is quite simple. Most holly cultivars require well-drained soil and like full sun. Be sure to know the cold hardiness limits of the particular holly, as many are not hardy past zone seven (upper Piedmont area). Good drainage is required, especially on the Japanese (crenata) hollies.

Chinese (cornuta) and dwarf yaupon (vomitora nana) seem to tolerate wet feet much better. Plenty of organic matter, especially in sandy soils, will also be helpful. Holly beds should be wellmulched and fertilized with a complete fertilizer to remain healthy. The soil pH should be between 5.0 and 6.0.

Maintenance requirements will include pruning of the vigorous-growing cultivars, and controlling leaf miner, Japanese wax scale, and red mites. Root rot diseases are a problem with several Japanese cultivars.

SCREENS AND HEDGES Because of their year-round foliage, ease of pruning, and generally quick growth rate, evergreen hollies are perfect plants for screens and hedges. Tight growers such as Chinese and Meserve hollies make good hedges, as do English hollies whose spiny leaves provide a useful barrier. For a thick, dense hedge, prune regularly. Don’t forget that most varieties need a male and female plant to bear berries (the ratio is one male for every ten female holly plants).

Also, a point to remember about hollies as foundation plants — while stately and classic, when it comes to fronting the house, they can use a bit of help. Showy only in winter when they flaunt red berries, they look best in spring and summer when paired with flowering deciduous shrubs such as hydrangeas and viburnums, and in winter with other evergreens such as conifers and rhododendrons.

INTERESTING SPECIMENS Want to attract wildlife to your garden? Native winterberries (Ilex verticillata) are deciduous hollies (only 30 species compared to more than 750 evergreen species) that lose their pretty leaves in winter. What remains is a breathtaking display of thousands of brightly colored berries clinging to every stem.

Leave them unsheared, loose and open, and watch the birds flock. Native to wetlands, these winterberries tolerate damp soils. Most require a male pollinator for best berry set. Where The House & Home Magazine

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December/January 2019

you might use a conifer as a stand-alone, windbreak specimen, consider a holly instead. Tall and impressive all year round, they make a vibrant statement in the winter when not much else is happening in the landscape, and they look especially beautiful under a blanket of fresh snow.

ACCENT WITH CONTAINERS From compact varieties that can be sheared into tight balls, trained into topiary or left as tall narrow columns, and some large shrubs that can be limbed-up into tree form, hollies are excellent, shapely, interesting container plants. They hold their own flying solo in a pot, but are also charming underplanted with seasonal color. Use them paired at the front door, as the centerpiece of a garden bed, flanking the edges of a patio, or wherever you need an architectural punch.

For added interest, look for yellow-berried varieties, dwarf forms like “Maryland Dwarf,” male selections such as “Uncle Sam” (a new American holly selection), and extremely coldhardy ones like “Dan Fenton,” according to the Holly Society of America. Founded in Millville, N.J., in 1947, the organization has now registered 375 cultivars internationally and continues to promote the genus Ilex through its passionate members at public and private gardens, university arboretums and nurseries.

KEEP YOUR HOLLIES HAPPY n They

require part to full sun; hollies are not a good choice for deep shade. n Hollies prefer well-drained, moist, and fertile soil. n Winterberry and Meserve hollies don’t respond well to shearing — hand prune once a year to keep long branches under control. Other hollies require little pruning but will tolerate the severe pruning required for formal hedges and topiaries. n When necessary, prune in spring to optimize berry production. n Feed in spring and early fall with Holly-tone or another fertilizer for acid-loving plants. n Apply a layer of compost under the specimen each spring, spreading the compost out to the drip line (the area under the outermost branches). Add a two-inch layer of mulch to retain moisture and control weeds, keeping mulch a few inches away from the trunk. H

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THE MONTROSS MURALS

Photos courtesy of Terry Cosgrove

An artistic celebration of Westmoreland County

By Zora Aiken

IN THE MIDST OF THIS RURAL TRANQUILITY, WESTMORELAND’S COUNTY SEAT FOUND A WAY TO GIVE VISITORS A DIFFERENT LOOK AT THE THINGS THAT HAVE MADE THIS AREA UNIQUE. 48

T

he Northern Neck has long been a favored place for a country drive. It has all the expected sights: woodlands and farms, rivers and creeks, and small communities still holding their quiet charm.

In the midst of this rural tranquility, Westmoreland’s county seat found a way to give visitors a different look at the things that have made this area unique. As part of a remarkable art project commonly called the Montross murals, several of the town’s buildings display a group of paintings whose subjects celebrate the county’s agricultural background and its notable history. Local businesses followed the town’s lead and commissioned murals for their own buildings to show scenes with a more current focus. The county itself added an elaborate mural for the entryway

December/January 2019

of the old courthouse building, soon to be the Visitor’s Center.

The curious traveler will be greeted by paintings featuring a plantation house or a sailing ship, a graceful mermaid or a spray of flowers, a President on horseback or a village on the horizon, twin images of Lady Justice, and so much more.

The murals, of course, are only part of a larger story. Not too many years ago, the population of Montross had been steadily shrinking, taking with it the local business community and all the activity that holds a town together. Had the trend continued, this would be a different story, but enough people in the town chose to stop the downhill slide. Montross looked into restoration, reinvention, revitalization. Whatever description provided the incentive, the aim was to change directions.

Brenda Reamy was the town manager at the time, and she very much wanted to revive the town in a way that highlighted its heritage. “I grew up near Montross when it was the place to go for most of our business and shopping. People would say, ‘I’m going up to the village,’ and it was that home-town feeling that I wanted to retain.” The village theme is found on some of the murals, and it is part of the town logo as well.

To go from idea to effort, there must first be an overview or plan, itself a time- and labor-intensive task. Committees were

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established for each category of work to be done: building restoration and façade improvement, pedestrian crosswalks, gardens and street plantings, new lights, benches, signs, website development, and more. “When people later told me I had done a wonderful job, I just told them I’d had the best committee ever,” said Reamy. “We had meetings once or twice a month, and through the entire eight-year process, we always had 25 to 30 members there, sometimes even more. The enthusiasm never dropped.”

Financing the overall revitalization initially required a series of grant requests, and so the funding came in segments. According to councilman Terry Cosgrove, co-owner of the restaurant/ gallery The Art of Coffee, the grants were a significant part of funding, but another significant part was up to the town itself.

More than $600,000 was invested by business owners.

“The steering committee would get input from property owners, business owners, the Northern Neck Planning District Commission, the Virginia Department of Housing and Community Development — it was a mammoth project,” said Cosgrove. “It was inspiring to see so many people coming to meetings, working with contractors, and following through for years.”

Holly Harman, the other owner of The Art of Coffee, volunteered to chair the committee to oversee the mural project, which

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was included in the general category of beautification. While discussion was ongoing to choose the subjects to paint and the placement of the murals, the search for an artist began. Harman is a watercolor artist, and while she’d had some experience with murals, she felt this project needed a true professional. “I hoped to use a Virginia artist,” said Harman, “so the bid requests were sent to several in the state. However, by chance, I had seen some striking images created by an artist at a Fredericksburg street-painting festival, and although I did not really expect a positive response, I decided to send out one more request to the artist who appeared to be perfectly suited for the job.”

Melanie Stimmel Van Latum’s resume and portfolio showed she excelled in many types of art. She’d won awards worldwide for her amazing street-paintings, in which she created dramatic three-dimensional effects. Most importantly, she also did murals, having spent a year painting a series of murals for a chain of upscale grocery stores in California.

Harman was happily surprised to see that Van Latum’s bid met the town’s allotment for the murals. At the same time, Van

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Latum was surprised to hear she’d been chosen for the job. “I thought they’d never call me,” she said, “because I assumed they would choose a local artist.” Thus, the contract was made. Van Latum and her associates would eventually produce five murals for the town, one for the county, and four for area business owners, who covered the cost of their own murals. In addition to those original murals, Van Latum also rejuvenated the town’s first mural, the CocaCola “Sprite Boy.” A Montross landmark for decades, it was likely the inspiration for including murals in the revitalization plan.

For the five murals commissioned by the Town of Montross, the mural committee (working with the steering committee) chose the buildings to be painted and the subjects to feature on each. Harman provided Van Latum with applicable reference material and explained the vintage look the town was seeking. Van Latum began the process long before actually coming to town. “I was not familiar with Montross when I took the assignment,” she said, “but with Holly as liaison between the town and me, I was able to design each mural and provide thumbnail sketches to the committee.” Once that

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Artist Melanie Van Latum

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stage was approved, Van Latum did a larger, full-color version of each mural, and these would then be reproduced on the designated buildings.

As can be imagined, with all the work going on in town during the years of revitalization, there would be an interested audience for every job, with the mural artists getting a big share of the attention. Cameras and phones were pointed in their directions whenever the artists were painting. “People would be sitting on

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the truck tailgate or in lounge chairs or at picnic tables,” said Van Latum. “That was the best part — everybody came out to watch us work. It was fun for us.”

According to Reamy, the feeling was mutual. “We all fell in love with her. I think she was invited ‘home’ for dinner nearly every day she was in town.”

After spending time in Montross, Van Latum and her husband, Remco, apparently fell in love with the town too. They

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are now part-year residents, having recently opened the Montross Mural Studio downtown. Here, Van Latum will teach, among other things, week-long retreatstyle mural painting. At the first such class, the students completed a full-sized mural in downtown Montross. Besides benefitting from the hands-on instruction, those students who don’t live nearby have the option of staying at the studio for the week.

The mural studio is part of the Van Latums’ parent company, We Talk Chalk, a streetpainting company now headquartered in Las Vegas.

Besides producing so much artwork, Van Latum has also developed a number of educational programs, including one in California to help teachers engage with troubled teens. “In so many places, I see the need for more art in the schools,” she said. “In Las Vegas, we do have a program for kids after school. Something similar in the Northern Neck may someday be a possibility.”

Meanwhile, a drive through Montross can be a conversation-starter for everyone, providing some teaching moments relating to the area’s heritage and perhaps sparking a career direction for the artist in the family. H The House & Home Magazine

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BLACK-EYED PEAS

the Southern Secret to a Lucky New Year

By Janet Evans Hinman

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can’t we all use a bit of a lucky boost while sliding into 2019?

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f you’re hoping for a wealth of good luck and prosperity in 2019, Southern tradition advises you to kick off the New Year by eating your peas — black-eyed peas — at least 365 of them, to be exact. From grand gala gourmet dinners to small casual gatherings with friends and family, these flavorful legumes are said to be the first food you should eat on New Year’s Day to ensure a successful year ahead. And while you’re at it, stir up a pot of greens — collards, kale, spinach, turnip greens, chard or cabbage — widely available wintertime staples. According to folklore, the greens attract green (in the form of money). Don’t forget to season it all with pork, because in many cultures, pigs symbolize good luck — those critters look forward, never back, and one pig can feed a family throughout a tough winter. Maybe you should complete your New Year’s meal with stewed tomatoes. Tradition specifies that black-eyed peas with stewed tomatoes mean health and wealth in the New Year.

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BLACK-EYED PEA WISDOM What’s the source of all this good luck, you might ask? Most Southerners steeped in wisdom will tell you that the story dates back to the American Civil War. Black-eyed peas (field peas) were considered livestock food (likewise purple-hull peas).

The peas were not considered worthy of General Sherman’s Union troops. When Union soldiers raided the Confederates’ food supplies, legend says they took everything except the peas and lesser cuts of salted pork (like hog jowls or ham hocks).

The Confederates considered themselves lucky to be left with those meager supplies, and thus they survived the winter. Peas became symbolic of luck.

Black-eyed peas were also a staple of the African-American slave communities of the time, as were most other traditional New Year’s foods. Let’s face it, many of the customary New Year dishes in the South have their roots in soul food. One explanation says that black-eyed peas were an essential element of a slave’s wintertime diet, so that’s the foundation of the New Year’s menu with which they celebrated January 1, 1863, the day when the Emancipation Proclamation went into effect. From then on, black-eyed peas were always on the menu for the first day of January.

Others say that since the South has generally always been agricultural, black-eyed peas were simply a sensible food to celebrate with in the winter. Not many crops grew during the cold months, but black-eyed peas were plentiful, held up well and 55

were cheap, so they just made sense.

Black-eyed peas are actually not peas at all, but rather a variety of bean related to the cowpea and categorized as legumes, having both edible seeds and pods. According to the Library of Congress, they have been cultivated in China and India since prehistoric times and were eaten by the ancient Greeks and Romans. During the time of the Pharaohs in Egypt, it was believed that eating a meager food like black-eyed peas showed humility before the Gods, and blessings would follow.

Early records from 1674 indicate that black-eyed peas were transported from West Africa to the West Indies by slaves.

Subsequently, the peas reached the Low Country coastal regions of the Carolinas and Georgia more than 300 years ago, also via the slave trade.

How do you serve perfect peas? Some people believe you should cook them with a shiny new dime or penny, or add one to the pot before serving. The person who receives the coin in their portion will be extra lucky. Some say you should eat exactly 365 peas on New Year’s Day. If you eat any less, you’ll only be lucky for that many days. Conversely, if you eat any more than 365 peas, it turns those extra days into bad luck. Others say you should leave one pea on your plate, to share your luck with someone else (a humble gesture that peas seem to represent). But some believe that if you don’t eat every pea on your plate, your luck will be bad. It’s also said that if you eat only peas and skip the side dishes, the luck won’t stick. Apparently, they all work together or not at all — this sounds like conspiracy to get you to eat a balanced dinner.

Whether you choose to follow the Southern New Year’s tradition or not, black-eyed peas are a good source of nutrition. According to the U.S. Department of Agriculture, black-eyed peas are low in fat, contain no cholesterol, and are low in sodium. They are high in potassium, iron, and fiber. A one-half cup serving counts as one ounce of lean meat according to the official Food Guide Pyramid.

BRING ON THE GREEN Want to attract riches into your bank account? Here in the South, collard greens (and cornbread), bring the money on New Year’s Day. The combination of black-eyed peas and collards is called Hoppin’ John, a 56

December/January 2019

GREENS REPRESENT “GREEN” PAPER MONEY IN NEW YEAR’S TRADITION. traditional New Year’s dish. But it’s actually cabbage that is King Green around most of the world for New Year’s meals. Cabbage is a late crop and would be available this time of year. Collard greens, kale, spinach, turnip greens and chard are late crops too, and they are plentiful and grown in the South. Greens represent “green” paper money in New Year’s tradition. Cabbage was eaten by everyone from Caesar to the Egyptians to aid in digestion and for nutrition, and later for the prevention of scurvy. Aristotle, the philosopher, ate cabbage before drinking alcohol to keep the wine from “fuddling his prudent academic head.” Eating collard greens isn’t too far off from Caesar and Aristotle. The ancient cabbage those guys ate was probably closer to kale than our modern cabbage.

Collard greens (or any greens) sub for cabbage in the South because that’s what we grow here in the late fall. The Southern tradition: Each bite of greens you eat is worth $1,000 in the upcoming year.

Cornbread represents pocket money. It’s another soul food we eat on New Year’s Day. The tradition stems from the color of the bread. Its color represents “gold” or “coin” money. Plus, it naturally pairs well with collard greens, peas and pork.

PORK FOR GOOD LUCK Again, dating back to the Civil War, Sherman’s troops left behind the lesser cuts of cured pork — specifically jowls, hocks and feet. They were also staples of a typical slave’s diet. The jowl is the “cheek” of the hog. It tastes and cooks similar to thick cut bacon, and is often used to season beans and peas, or fried and eaten like bacon. The ham hock, or pork knuckle, is the joint between the leg and the foot of the pig. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot, but rather the extreme shank end of the leg bone.

Pork products were traditionally eaten in the South to ensure health, prosperity and progress. Southerners aren’t the only ones who eat pork on New Year’s Day. All over the world, people use marzipan pigs to decorate their tables, or partake in pig’s feet, pork sausage, roast suckling pig or The House & Home Magazine

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pork dumplings. Hogs and pigs have long been a symbol of prosperity. Some cultures believe that the bigger pig you eat on New Year’s Day, the bigger your wallet will be in the coming year. So, the fatter is the pig, the fatter is your wallet. Spit- and pit-roasted pigs are popular New Year’s meals.

In the South, and many poor areas, pigs were considered symbolic of both health and wealth, because families could eat for the entire winter on the meat of one pig. Having pork could mean the difference between life and death in a really cold winter. Also, pigs have long symbolized progress. A pig can’t turn its head to look backwards without turning completely around, so it’s believed that pigs are always looking to the future.

They fit perfectly with other New Year’s celebrations.

So, whether or not you believe in the Southern New Year legends, a January 1 pork-seasoned meal of black-eyed peas, greens, cornbread, and stewed tomatoes seems like a welcome departure from our turkey-driven holiday fare. And can’t we all use a bit of a lucky boost while sliding into 2019? H 58

December/January 2019

SOUTHERN BLACK-EYED PEAS WITH STEWED TOMATOES Ingredients:

Directions:

• 12 ounces fresh black-eyed peas (or 1 cup dried black-eyed peas, or 3 cups cooked black-eyed peas) • Salt to taste • 1 tablespoon olive oil • 2 cloves garlic, minced • 1.5 teaspoons Old Bay Seasoning, divided • 1/2 teaspoon No Salt Seasoning • 1/4 teaspoon dried thyme • 1/4 teaspoon dried oregano • 1/2 teaspoon smoked paprika • 1/4 teaspoon chile flakes • 28-ounce can fire-roasted tomatoes, coarsely chopped, with juice • 2 tablespoons nutritional yeast • 1.5 cups water or vegetable broth • 1 tablespoon fresh basil, thinly sliced

Begin by cooking black-eyed peas. Bring a medium pot of water to a boil. Add peas, reduce heat, cover and simmer until almost soft. (You can simmer with a seasoning of ham hock, or a pork cut of choice.) Add a touch of salt and simmer 5 minutes more.

This will take 15-30 minutes if using fresh peas, or 45-60 minutes if using dried peas.

Drain and set aside.

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Meanwhile, in a medium skillet over medium heat, heat oil. Once hot, add onions and sprinkle with salt. Sauté until softened, approximately 5 minutes. Add garlic and sauté for 2 minutes more, careful not to let the mixture burn. Add 1/2 teaspoon Old Bay seasoning, no-salt seasoning, thyme, oregano, smoked paprika, and chile flakes.

Stir to toast slightly, about 30 seconds. Stir in the tomatoes with their juice, nutritional yeast and water/broth. Bring to a simmer.

Once the peas are cooked through, add them to the tomato sauce. Continue to

simmer for 30 minutes, until the mixture reaches a thicker consistency and the flavors meld. Add an additional 1 teaspoon Old Bay seasoning, and season to taste with salt and pepper. Stir in the fresh basil and remove from heat. Allow basil to cook for 3 minutes or so, as the dish cools.

Serve with your favorite combination of greens, cornbread, and pork, and you have a perfect good luck meal for health and prosperity in the year ahead.

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Wooden

YOU LIKE TO KNOW?

By Linda Landreth Phelps

Whether you’re framing a house with construction-grade pine or Doulas Fir or crafting a delicate violin with the finest spruce, maple and ebony, there’s a perfect application for every species.

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December/January 2019

V

ersatile, useful, and a carbon-neutral, renewable resource, there will always be a high demand for wood. According to the latest Virginia Department of Forestry census figures, 62% of our state is currently forested, even more than in the 1940s. Hardwood forests make up 79% of all Virginia timberland; softwood forests make up just 21%. Deciduous trees, which lose their leaves seasonally, are classified as hardwoods, while coniferous evergreens are softwoods. Which is best? According to experts, if you’re burning wood to keep warm, then seasoned oak is preferred; it’s dense, burns hot, and is easy to split. Building a cabin?

Softwoods cypress, cedar and pine reign supreme.

Need a toothpick? American “quittin’ sticks” are typically made of birch hardwood, which doesn’t splinter easily. However, if you’re thinking of fine furniture or classic boats, the wood of choice for over two centuries has been mahogany.

Much of the first-quality furniture produced in the mid18th century by American craftsmen was made with wood from mahogany trees. Mahogany has a straight, fine, even grain, an attractive reddish-brown color, and displays a lovely sheen when polished. It has excellent workability and is very durable. Kaare The House & Home Magazine

Loftheim, Master Cabinetmaker and retired head of Colonial Williamsburg’s Anthony Hay Cabinet Shop, gets animated when discussing different woods used in Colonial times. “Unless a piece was commissioned as an investment with the most refined 18th century aesthetic, the interior elements would ordinarily be crafted of an indigenous wood, saving the more expensive imported mahogany for the exterior. In England, the secondary woods used were a variety of conifers as well as oak and elm; in the South, we commonly used Yellow Pine.” White Pine and basswood had their uses as well, he says. They’re too soft for many applications that require strength and integrity, but were often chosen for carved and gilded decorative pieces.

The tighter-grained, darker mahogany wood coming out of the West Indies at the time was intimately connected with the slave trade. This premium mahogany was so overharvested that it’s now almost depleted, leading to today’s protected status. Honduras Mahogany is currently more common and is commercially grown, principally in Central and South America.

The first colonists used the native Black Walnut tree in fine cabinetmaking until the late 17th and early 18th centuries, when mahogany took over in popularity and became king. In early England, fine furniture was all oak and English Walnut.

“What gets confusing when trying to identify the origins of a piece,” Kaare says, “is that the Colonies were sending enormous amounts of timber to England. So much of it was coming out of this area that for over a hundred and fifty years, this wood was known universally as Virginia Walnut.” Its sapwood (closest to the bark) is creamy white, while the inner heartwood is light brown to dark chocolate brown, occasionally with a purplish cast 61

Mahogany table in the Pembroke style by Art Phelps

The Anthony Hay Cabinet Shop sign

Art Phelps in 2017, Anthony Hay Cabinet Shop volunteer

Master Craftsman, Kaare Lostheim, retired from Colonial Williamsburg after 39 years.

He was Master of The Anthony Hay Cabinet Shop.

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and darker streaks. “Sawing into a walnut log is like Christmas morning,” Kaare says with a smile. “You never know what you’re going to get.” In addition to high-quality furniture, walnut is the standard today for gunstocks in the U.S. and is extensively used in making musical instruments, clock cases, and in turning and carving. It’s also commonly sliced or cut thinly for paneling or veneers.

For the more decorative veneers, a sawyer looks for knots or burls to harvest.

Variations in wood grain known as birdseye, tiger, flame, or curly occur naturally, and are often selected for custom artisan furniture. When the grain has added character like this, it’s referred to as “figured.”

Figured wood usually results from some kind of strain, injury, or disease in the tree as it grows.

Some trees such as ash, elm, and chestnut have been eliminated from modern day uses because of diminished availability.

Before the chestnut blight of the 1920s, American Chestnuts made up around 30 percent of hardwood trees on the East Coast. It was nearly wiped out by a fungus brought to the United States with imported Japanese Chestnut trees. Dutch Elm Fungus came here from the Netherlands by way of a shipment of logs in 1930. It is spread by beetles, and by 1970 most of the elms in the eastern U.S. had been infected and had to be cut down. The Emerald Ash Borer is an insect whose larva burrows into the inner bark of ash trees, and they commonly spread to other regions by ash’s use as firewood. Infestations have been found in regions of the Midwest and all along the Mid-Atlantic. In Virginia’s mountains, we are losing enormous swaths of ash trees every year despite valiant efforts to control the destructive beetle’s spread. Some wood no longer available commercially can be reclaimed from older structures and remilled, or skim-planed. This provides a smooth, fresh surface while retaining the character found in each plank and allows it to be used again. This “green” trend is often seen in new construction today.

There are fashions in wood just as there are in clothing. Tastes change and evolve, and as the Arts and Crafts movement gained traction in the late 1800s, the more open-grained oak became popular.

“Think of Stickley furniture, where they’re showing construction in the form,” Kaare comments. “Quartersawn oak that’s cut radially from the log, like pieces of a pie, December/January 2019

Kayak, designed and strip-built using pine, redwood, maple, and cherry by Art Phelps. is very differently configured. It’s distinctive and can almost look like it has worms running through the wood.” Knotty pine had its own recent, late-20th century day in the sun, too, and many a new log cabin still features this wood for its interior decor. The cabin itself is likely made from readily available and inexpensive pine or naturally insect-resistant cedar logs.

Although there are dozens of species of maple trees around the globe, the most common here in the U.S. is Hard Maple, also known as Sugar Maple. Customers in America gravitate towards maple for its light, creamy color and impressive durability. Virtually all hardwoods change color as the years go by. Light-colored wood, such as maple, will naturally darken due to exposure to ultraviolet light and oxygen. As the years pass, even the palest maple piece will develop a honey-gold patina. If color uniformity is your thing, it’s generally best to purchase your furniture all at once, as pieces added later will have a slightly different hue. Maple is the standard wood used in constructing bowling alleys and butcher blocks because it’s tough and can take a beating.

Another enormously popular wood is cherry, a smoothgrained, reddish-brown hardwood that comes from the American Black Cherry tree. Most of the highest- grade cherry is used for furniture; however, mid- and lower-tier quality cherry wood is, like maple, often found in kitchen cabinets and wood flooring. It’s also common in kitchen accessories like bowls, wooden spoons, and cutting boards. Its density and straight grain makes it both durable and strong.

Cherry is a favorite among woodworkers and furniture aficionados for its color and aging process. It usually starts out a light pink and darkens over time to a rich hue with a lustrous patina.

The color can vary greatly between trees and even among different boards from the same tree. While many types of wood can darken over time, this photoreactivity can be very apparent when dealing with cherry wood. This “ripening” process is most noticeable within the first six months of light exposure, and it may continue for years before reaching that beautiful color that cherry wood is known for. You can accelerate the process by exposing the wood to as much natural light as possible, but be careful: UV rays will be blocked by a centerpiece on a table or an area rug which has been in a bright room. When removed, a permanent lighter patch The House & Home Magazine

where objects have been is revealed.

Ultimately, there is no “best” when pertaining to wood; for some things, it’s simply a matter of price and personal taste. The most important thing when making a choice is to be familiar with the wood’s properties. Whether you’re framing a house with construction-grade pine or Doulas Fir or crafting a delicate violin with the finest spruce, maple and ebony, there’s a perfect application for every species. From willow cricket bats to cedar pencils and closets, wood’s uses are almost unlimited. H

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The Gentlemen

Artist’s rendering of an early 20th century meeting in the back room of the Cole shop.

Photo courtesy of Swem Library, William and Mary, Special Collections.

OF THE PULASKI CLUB

By Linda Landreth Phelps

O

n any given afternoon blessed with fair weather, living history just may be found on Colonial Williamsburg’s Duke of Gloucester Street. Within a horseshoeshaped cluster of benches across from Bruton Parish Church, a granite plaque reading “Pulaski Club, 1779” is embedded in brick. Both marker and benches were gifts of John D. Rockefeller, Jr., who was responsible for the revival of the Colonial Capitol. On these benches (maintained in perpetuity by Colonial Williamsburg craftsmen) often sit some of the current members of what may be

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the oldest men’s social club in America, gathered for their traditional chinwag.

A quorum takes only two, so once that number is met, the flow of conversation begins. Local affairs and gossip are thoroughly explored, and friendly, sometimes feisty discussions ensue, following the best oral tradition of folk tales and storytelling. In other words, the tales tend to get taller as the meeting goes on. Will Molineux, a member since 1993 and past secretary, says that a generally accepted definition of the Pulaskians is “a loosely knit group of like-minded individuals who like to see things go their way.”

December/January 2019

(top) The Cole Shop Clubhouse, shown ca.1930. (middle) Pulaski Club membership roster, 1914. (bottom) Pulaski Club members from the 1960s. Photos courtesy of Swem Library, William and Mary, Special Collections.

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Anyone is welcome to “sit the benches” with them; full membership isn’t required. The only caveat is that those who do be either good listeners or have some entertaining stories of their own to share. Prospective members expect to put in their time on the benches in what’s essentially an extended screening. Tour guides often stop to greet the group and share the history of the club’s origins with their entourage.

“Our club was established at General George Washington’s suggestion,” Sam Powell, retired judge and current president of the club says. “It was a way to honor the life and memory of Count Casimir Pulaski, a Polish officer who served with Washington. The nobleman was mortally wounded in a gallant cavalry charge during the Battle of Savannah on October 9, 1779, then died two days later.”

The first members met (men only, of course) at Raleigh Tavern, until it was “willfully burned” to the ground in 1859.

No records survive from that era, but it’s thought that the club disbanded during the Civil War. It was revived and reorganized in 1873, and for a time, meetings were held around a potbellied stove in the rear of the Cole Shop on Duke of Gloucester Street. When the College of William & Mary closed from 1881 to 1889, club membership languished.

With no students, the pool of gentlemen with enough time and inclination to be involved became shallow, indeed. With Colonial Williamsburg’s restoration in the 1930s, their clubhouse was eliminated, but Mrs. Rockefeller was so disturbed by this that she arranged for the plaque and benches as a permanent home. The club came back strong, and now is a beloved and thriving institution. The number of members has traditionally been fixed at 32 men who reside in Williamsburg, one for each year of the hero’s life, but new research revealed that the age at which Pulaski died may have been 34, so more years were recently added.

Usually someone has to pass away or retire to “emeritus” status for candidates to be tapped for membership. The waiting list these days is long, and a current member must sponsor each applicant. “It took me three tries to get in,” said Powell, a come-here from New Jersey who possesses a Virginia pedigree dating back to early Jamestown, with a wry smile.

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(top) Count Casimir Pulaski, (1748-1779) Polish nobleman and Revolutionary War cavalry officer. Portrait by Julian Rys, 1897. Photo courtesy of the Independence Hall Museum Collection. (middle) Granite plaque donated by club member John D. Rockefeller, Jr. Photo courtesy of Linda Landreth Phelps. (bottom) The Rockefeller benches in front of the present-day Taliaferro-Cole Shop. One of the three is currently being repaired. Photo courtesy of Linda Landreth Phelps.

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Though not excluding men who are more recent arrivals to Williamsburg, a quick look at the club’s roster reveals names whose roots in town history run as deep and thick as kudzu. Names like Geddy, Brooks and Gilley were among the earliest residents of Williamsburg.

Membership is sometimes passed along as a cherished legacy from father to son, and the most adept storytellers mine tales from previous generations as well as their own. “Stories about how things used to be are popular,” Powell says. “If they’re humorous, all the better” he added. “We recommend they contain at least a kernel of truth, but historical accuracy sometimes suffers in the interest of entertainment value.”

Many clubs such as Kiwanis and the Lions Club were formed expressly to better their communities and the world, but Pulaskians adhere to the original founders’ intent. Their mission remains pure and simple: gathering to do what’s been done since cavemen huddled around a fire — talk. Imbibing is optional.

Before Rockefeller’s restoration of Colonial Williamsburg began in 1926, Williamsburg was just a sleepy college town surrounded by farmland. One story goes that, after “sitting the benches” for a good while, eventually Mr. Rockefeller passed muster and in 1950 was invited to become an official member of the Pulaski Club. The philanthropist considered acceptance by the “good ol’ boys” of Williamsburg a distinct honor, but there was a moral dilemma. There are few rules in the club, and no annual dues, but each new member’s initiation fee has traditionally been a quart bottle of Virginia Gentleman bourbon whiskey, with which members drink a toast to Count Pulaski. Mr. Rockefeller, a famously staunch teetotaler, sent his chauffeur to purchase and deliver the whiskey, and to drink the toast in his place. Exit chauffeur; enter Mr. Rockefeller to receive his official membership certificate, which is always handwritten on the inside of an Octagon Soap wrapper. At the following dinner, the story goes, Mr. Rockefeller was caught short when presented with the check, so longtime member Willard S. Gilley, local dairyman, lent him the December/January 2019

necessary $5.

The club voted at its last annual meeting to increase the initiation fee to a half-gallon bottle, a decision possibly a challenge to their stated hallmarks of truth, honesty, and sobriety. The Keeper of the Liquid Assets, currently Billy Moorcock, assumes responsibility.

Pulaskians elect the usual officers of president, vice-president, secretary, and treasurer, but their intent is that tasks that usually accompany such titles not be too onerous. The secretary, for example, takes no notes and never answers mail; it all goes directly into the trash. Once in a great while, the secretary actually sends a letter, but replies are also bound for the same destination.

Occasionally the Pulaski Club gentlemen may forget one of the few rules, the admonition to behave with civility, and a heated disagreement ensues. Eventually, someone makes a motion to table the discussion and submit the particulars to the secretary in writing … all parties being fully aware of the ultimate fate of that letter. Conviviality is the aim, and to that end, politics as well as religion, are usually eliminated as topics.

Once a year, women are invited to attend a banquet with their menfolk.

If inclement weather or mobility issues make sitting the benches an unattractive option, members may volunteer to host a meeting in their own homes, but wives make themselves scarce. It’s an unapologetic boys’ club, and though women are always welcome on the benches, they have no expectation of membership. A rule is a rule, after all, and a tradition that has held firm for 240 years isn’t likely to change.

If oral history and lively discussion appeals to you, wander down Colonial Williamsburg’s main street and look for the plaque; if you’re lucky, members will be present. Perhaps, if you’ve brought along an outstanding story, one of the “good ol’ boys” of the Pulaski Club will offer you a cup of DoG Street Lemonade. H The House & Home Magazine

View from the Pulaski Club meeting place of Bruton Parish Church on Duke of Gloucester Street. Photo courtesy of Linda Landreth Phelps. (above left) Photo courtesy of Swem Library, William and Mary, Special Collections.

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Christmas?

Need a little more

CELEBRATE BOXING DAY

By Janet Evans Hinman

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nce the Santa gifts are opened, wrappings and ribbons are stowed, the big meal is served and the dishes are cleared, some of us settle in for contented relaxation in front of the fire, and some of us just need a little more Christmas fun. Consider observing Boxing Day to extend the holiday festivities.

Despite the lively images suggested by the name, the day has nothing to do with pugilistic demonstrations between tanked-up family members who have been dearly looking forward to taking a round out of each other for the past year. Likewise, it does not gain its name from the overpowering need to rid the house of an excess of wrappings and mountains of useless cardboard boxes the day after Santa has arrived to turn a perfectly charming and orderly home into a maelstrom of discarded tissue paper. The name also has nothing to do with returning unwanted gifts to the stores from which they came, hence its common association with hauling boxes on the day after Christmas.

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Few Americans have any inkling that there is such a thing as Boxing Day, let alone what the reason might be for a holiday so named. However, whether intentional or not, we do have a little Boxing Day in our Christmas repertoire. Boxing Day is a holiday celebrated on the day after Christmas — it originated in the United Kingdom, and is celebrated in a number of countries that previously formed part of the British Empire. Boxing Day is a time to recover from the whirlwind of Christmas and an opportunity to spend time with friends, neighbors and family, usually those not seen on Christmas Day itself. In recent times, it has become synonymous with sporting events, post-Christmas shopping and feasting on holiday leftovers.

WHY IS IT CALLED BOXING DAY? Opinions abound as to the origins of the name Boxing Day, and many of the explanations are plausible, so the answer is probably a combination of many circumstances.

In the liturgical calendar of Western Christianity, Boxing Day is the second day of Christmastide, and also Saint Stephen’s Day. December/January 2019

Saint Stephen is first mentioned in Acts of the Apostles as one of seven deacons appointed to distribute food and charitable aid to poorer members of the community in the early church.

One theory of the name Boxing Day can be traced in history back to England about 800 years ago, during the Middle Ages — to a day when the alms boxes, collection boxes for the poor often kept in churches, were traditionally opened so that the contents could be distributed to people in need. The contents of these alms boxes originated with ordinary folks in the parish who were under no direct obligation to provide anything at all and were certainly not tied to the recipients by an employer/employee relationship. Many churches still open these coffers on Boxing Day. In The Netherlands, some collection boxes were made out of a rough earthenware pottery and were shaped THOSE LONG-AGO GIFTS WERE DONE like pigs. Perhaps this is where we get UP IN BOXES, HENCE THE DAY COMING the term Piggy Bank.

Another common theory is that TO BE KNOWN AS BOXING DAY. for centuries, members of the merchant class gave boxes of food and fruit to tradespeople and servants on the day after Christmas, in an ancient form of a Yuletide tip. These gifts were an expression of gratitude to giving to the anniversary of St. Stephen’s martyrdom the title of working people, in much the same way that one now tips the Christmas boxing day, and the present popular term Boxing Day. paperboy or slips an employee a bottle of fine whiskey. Those long-ago gifts were done up in boxes, hence the day coming to

BY ANY OTHER NAME … be known as Boxing Day. Also, Christmas celebrations in the old days often entailed Whichever theory of the name one chooses to believe, the combringing everyone together from all over a large estate, thus cremon thread to all is the theme of giving to the less fortunate. In ating one of the rare instances when everyone could be found the familiar Christmas carol, Good King Wenceslas’ gifts of flesh in one place at one time. This gathering of extended family, so (meat), wine, and firewood were made to a poor man whom to speak, presented the Lord of the Manor with a ready-made the king observed struggling through the snow “on the feast of opportunity to hand out that year’s stipend of necessities. Thus, Stephen.” the day after Christmas, after all the partying was over, and Today, in the UK and many affiliated countries, Boxing Day is it was almost time to go back to far-flung homesteads, estate a bank holiday. Schools and organizations close for the day, and workers were presented with their annual allotment of practical people tend to travel to visit family and friends. Many stores are goods — in a box. open and start their post-Christmas sales, much like the Black Another more obscure explanation involves a nautical Friday shopping tradition here in the U.S. Boxing Day is also a tradition. Great sailing ships, when setting off on a voyage, time when the British participate in all kinds of eccentric tradiwere known to have a sealed box onboard for donations to tions like swimming in the icy cold English Channel, running in the church, in the hopes of smooth sailing and good luck. The quirky races and supporting local charity events. In addition, the recipient priest was expected to offer masses for the safety of the holiday is a popular sporting day — hunting, horse racing, socexpedition. The box was opened upon the successful return of cer, cricket, rugby and ice hockey are among the offerings. the vessel. At that time, the mass was called Christ-mass, and So, whether we recognize it or not, the UK’s Boxing Day the boxes kept to pay for it were, of course, called Christ-mass traditions are part of our post-holiday traditions as well. Famboxes. The poor, among those who had an interest in the fate of ily, friends, football, leftovers and shopping are happy pleasures these ships, or of those who sailed on them, were in the habit of during a typical week between Christmas and New Year’s Day. begging money from the rich, that they might contribute to the Perhaps a little Boxing Day observation is just the ticket to extend mass boxes; and hence the title which has descended to our day, our holiday celebrations into the New Year. H The House & Home Magazine

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Loaded and ready for a duck hunt. Photo courtesy of Lynn Kellum.

IF IT Looks LIKE A DUCK... the art of deception and duck decoys

By Jackie Nunnery

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uck decoys have come a long way since Native Americans first began making them out of cattails, reeds and grasses that were common to the surrounding wetlands. Once an object with strictly utilitarian purpose — to lure ducks within hunting range — they are still sometimes used for hunting but are now also sought after by collectors for their decorative qualities.

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HATCHING A MARKET When duck became a popular menu item at finer restaurants around the country in the late 1800s, hunters needed large flocks of carved wooden decoys to lure as many ducks as possible in order to meet the growing demand. Because they were trying to imitate a flock and not individual ducks, the decoys were usually crudely carved, with no details of a particular bird or breed. And since the carvers and hunters were often one and the same, the time devoted to carving was often limited.

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CARVING OUT A NICHE While the design of the decoy has evolved from rustic to realistic, the basic construction has remained relatively unchanged.

For local carver, Chris Sampson, it all starts with the wood.

If he’s creating a decorative piece, he uses tupelo, a soft wood with a uniform grain that is great for carving. For a gunner (a decoy that will be used in the water for hunting), paulownia is used because of its resistance to rot and weathering.

Working out of his grandfather’s woodworking shop, Sampson starts with two blocks of wood, one larger for the body, and the other smaller for the head. He works with patterns, tracing the top and side views on the block of wood and cutting them out to get a very rough shape. Using photos for reference (“I don’t know what people did before Google”), the decoy’s shape is further refined using a rotary tool and then gouges to craft the finer details. Once the carving is complete, he uses a woodburning tool to create feather details before adding further lifelike details with acrylic paint and glass eyes. The whole process can take one to eight weeks, depending on the type of bird. He favors carving hooded mergansers and swans, but does carve other waterfowl, and even hummingbirds too. “I carve what I feel like carving.”

Sampson, whose grandfather is also a carver, made his first few attempts back in 2014. He admits that his first decoys “turned out horrible,” but with more practice and just a couple years’ time, he was hooked. “You’ve got to mess up, fix it, and try not to do it again,” Sampson says about his learning process.

Sampson started selling his decoys last year, but right now it’s still “much more of a hobby,” he says. “More established carvers can make much more, but you really do it for the love of carving.”

CRAFTING THE NEXT GENERATION OF CARVERS

As time went on, duck hunting became popular with wealthy individuals who would come down to coastal Virginia’s hunt clubs. They would buy decoys from local hunters, increasing the demand and creating an opportunity for carvers to build a business out of carving full-time.

As time went on though, the wealthy hunt club members wanted something more than a rough-hewn decoy. Added to that, with smaller flocks, greater detail was needed to imitate individual birds. Decoys began to take on a more realistic appearance and carving became more of an art.

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For Logan Kellum of Fleeton, carving decoys is a really more of an extension of his love for duck hunting. Most of the decoys that Kellum carves are gunners that he will personally use on a hunt. He began carving six years ago, when he was in the fourth grade. His first teacher was neighbor Herb Lewis, but lately he has been “watching a lot of YouTube videos and trying different things,” like carving gunners using cork. “It’s really easy to carve and you get a really smooth surface.”

When he does carve decorative decoys, they’re usually for competition, but he has also donated some for fundraising auctions. He once carved a swan, his favorite type of bird to carve “because they’re beautiful,” as a special wedding present for his sister. “I don’t do them too often because of the amount of time it takes to finish one,” he says. As far as selling decoys, Kellum prefers to keep his carving a hobby. “I would rather carve what I want to and go hunting with my dad instead.”

ON THE HUNT FOR DECOYS Larry Sisson is a collector. It’s obvious the second you walk into the upstairs room of his Tappahannock home, where he has thoughtfully grouped decoys on the walls, tables, and shelving.

For the last 50 years, he’s been combing yard sales and auctions, collecting “whatever catches his eye” when it comes to duck de71

Sisson with the decoy that started his collection. Photo courtesy of Jackie Nunnery.

( left) The artist signs his work with his initials. (right) Since most of Logan’s decoys are gunners, they are used for hunting and sometimes see some wear and tear. Photos courtesy of Lynn Kellum.

Logan applies the initial coats of paint before including details.

Photo courtesy of Lynn Kellum

Sisson has collected a wide variety of species and types of decoys over the last 50 years. Photo courtesy of Jackie Nunnery.

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Tommy Kellum with his son Logan and his winning decoys from the 2018 Ward World Championship Wildfowl Carving Competition. Photo courtesy of Lynn Kellum.

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Chris Sampson details feathers on a decoy. Photo courtesy of Cindy Booth. coys. He also has an encyclopedic knowledge about the history of decoy carving to go along with those eyes.

For Sisson, Havre de Grace, Maryland, is the “capital of the decoy world,” and its most famous carver, Madison Mitchell, is the “dean of decoys.” Sisson tells the story of how Mitchell, an undertaker, took over his cousins’ decoy business when he died with orders waiting to be filled. Mitchell built a shop in the back of his funeral home and the orders kept coming in.

Sisson has collected a drake and hen of each type of duck from the artist and the canvasbacks, mallards, redheads and more are prominently displayed on glass shelves surrounding a fireplace.

“I was once told to always buy a pair and you’d never regret it.

So, I did.”

Another collection on a nearby table is devoted to the works of the Ward brothers, which Sisson believes are his most collectible pieces. Lemuel and Steven Ward of Crisfield, Maryland, were famous for their incredibly accurate decoys, and the Ward Museum of Waterfowl Art in Salisbury, Maryland, is named in their honor.

So, what makes decoys so collectible for people like Sisson?

According to art appraiser Nancy Druckman, part of their appeal is that they are a mixture of “utilitarian objects and works of art.” They’ve been thrown into boats or gunny sacks, left in water, baked in sun, and show their wear as a result. You’ll find antique decoys with chipped or faded paint, and wood often damaged by moisture or by just being knocked around. “They are a quintessential American art form,” Druckman added, noting that decoys were being made even before Europeans made their way here.

If you’re interested in starting a collection, it’s best to start with a focus. Many start by collecting decoys of a particular artist or region, like the Chesapeake Bay. You can also collect a particular species — wood ducks and teals are rarer than others. You don’t have to limit yourself to antiques either. You can discover and support contemporary carvers by visiting decoy shows. The Rappahannock River Waterfowl Show, held every March in White Stone, is a great place to start.

A collectible work of art, a useful hunting tool — however you view them, duck decoys offer an interesting perspective, both old and new, on the hunting life around the Chesapeake. H The House & Home Magazine

Chris Sampson.

Photo courtesy of Cindy Booth.

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While You’re Away

WORRY-FREE HOME OWNERSHIP WITH POINT TO POINT HOME SERVICES

By Jackie Nunnery

LIVING THE DREAM our dream of a rivah home probably included relaxing by the pool or enjoying time on your boat. But what’s not such a dream are the day-to-day realities: the worries about your home when you’re not there, the work to open the house in the spring and close it for the winter, the additional house cleaning and yard work, the Saturdays spent getting groceries and putting out lawn furniture and cushions, and the Sundays spent cleaning and packing it all back up 24 hours later.

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Wouldn’t it be nice if you had someone you could trust and rely on to do that for you? With Point to Point Home Services you do. With subscription plans for less than $100 a month, Point to Point can keep an eye out on your second home while you’re away and ready it for your arrival--turning on your air conditioner, putting out your lawn furniture, and stopping by the grocery store to pick up a few items. You arrive ready to relax just as you dreamed about. Even better, they can take on the to-do list once you leave, so Sundays can be spent the way 74

they were meant to--unwinding, not working.

This convenient service for residents of the Northern Neck and Middle Peninsula is the brainchild of husband and wife team Karen and Jim Burch, who have deep roots in the area.

Jim grew up visiting relatives in the Northern Neck, eventually building a waterfront weekend home. Now full-time residents, the Burches remember all too well traveling back and forth between their home in Northern Virginia and their weekend home in Callao and the added worry of what was happening when they weren’t around, especially during storms and severe winters.

BETTER THAN A NEIGHBOR Many people have neighbors they feel they can trust to “keep an eye out” when they’re not at home. But with Point to Point’s home watch services you get much more than that. With their Comprehensive Home Watch Plan, you get a fully insured, bonded professional, complete with a background check, that performs a 24-point check on your home’s exterior and interior that also includes the surrounding property and any outbuildDecember/January 2019

ings. These checks can be done on a weekly or bi-weekly basis, or however frequently you would prefer. And along with these visits you receive thorough documentation about what’s going on at your home: comprehensive reports are delivered electronically after each visit along with photographs of your home should any findings occur. You can even see video of the actual inspection taking place since all of Point to Point’s staff wear body cameras during their visit.

Periodic visits to a vacant property can also deter breakins. “We never inspect the property on a regular schedule. We vary the time and day so no one can predict when we’ll stop by,” said Jim. While Point to Point services can provide a sense of security, it’s important to note that they are not a security company and cannot respond to alarms or criminal activity.

What they will do as your eyes and ears--contact you and law enforcement to handle the situation quickly.

“All this is to provide peace of mind for homeowners,” said Karen. That’s especially important during hurricane season since severe storms can occur after Labor Day weekend, when many have closed up their homes for the year. Rather than spending all that time driving down before and after the storm, let the Burches take care of the preparation and any clean-up that may be needed in the aftermath. Lose a tree in high winds?

The Burches can recommend tree services, meet them for an estimate and arrange to be on-site when the work occurs. They can also supply you with photos of the work and confirm that the work was completed. “We really want to be there to help when you need it,” said Karen. “We believe that communication and reliability are keys to our success.”

As accredited members of the National Home Watch Association, Point to Point’s team is trained to look for potential issues and resolve them before they turn into major problems.

Even if you winterize your vacant home by turning down the thermostat or shutting off the water, things can still go wrong. A simple heating problem can turn into a not so simple plumbing problem if pipes freeze and burst. The Burches both rely on their extensive experience dealing with home repair and renovations to help detect and resolve these types of problems.

And with experience in real estate, they can often help you find a recommended contractor when needed.

LESS WORK, MORE PLAY In addition to their home watch subscription plan, they have special add-on services that can make time spent at your rivah home more leisurely. Making sure the yard work is kept up while you’re gone, maintaining your pool so it’s ready for a swim when you arrive, meeting a repair or delivery person at your home, it’s all possible with their add-ons. Even better, these services are provided at a discount because they’re already visiting your home, so combining house cleaning with their home watch services isn’t a luxury, it’s cost-effective.

Your weekend home should be a place to get away from the regular stresses of life and spending more time doing what you imagined when you first bought your rivah house. With Point to Pont’s home watch services you not only have a family-based, service-driven team to make your life easier, you also have a reliable, professional team that you can trust with one of your most valuable possessions—your home. H The House & Home Magazine

For more information about Point to Point Home Services: call: (804) 529-3714 info@pointtopointhomeservices.com visit: www.pointtopointhomeservices.com 75

WELCOME

W inter

By Randall Kipp

Photography by Maxwell MacKenzie

WINTER CAN BE A DREARY TIME OF YEAR FOR MANY BUT IT DOESN’T HAVE TO BE.

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he temperature has dipped and the leaves have fallen - it’s time to welcome winter. As we switch to heat, dig out our cozy blankets, and settle in for the chilly season ahead, let’s not forget to make the best of these mostly indoor months.

‘Tis the season to spruce up your home and I’m going to help you get started with a few quick tips and savvy suggestions from myself and Randall Kipp Architecture in-house interior designer, Lauren Davenport.

Start small by choosing a space that’s easy to manage and requires the least amount of disruption. When asked for advice on where to start, Lauren recommends kicking off your winter

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overhaul in the bathroom. In a small space, it’s easy to achieve a noticeable transformation with small changes and slight adjustments. Begin with a fresh coat of paint, new hardware and accessories, such as rugs, towels, and soap dispensers. The price tag on a revamp like this is minimal, but the results can be unbelievable!

Another space that is great for a winter makeover is the bedroom, and we encourage you to keep it simple. For an easy bedroom makeover, Lauren recommends a new paint color on the walls, new art and new linens. Changing the colors and patterns of the room is enough to change the entire vibe of the space.

Removing unnecessary furniture and knick knacks will take your bedroom from busy to beneficial. It’s interesting how many of us use our bedrooms as secret spaces to store junk. Research proves that clutter creates and magnifies stress, and we believe that the space you lay your head each night should be restorative.

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The goal for the bedroom is to create a peaceful and calm environment so when designing these resting spaces, we exclude the potential for clutter. Let this project serve as an opportunity to declutter your belongings. I invite you to flip that mindset and view your bedroom as a sacred space in your home to rest and recharge.

Now, let’s discuss larger spaces in the home. Living spaces can be rather daunting when it comes to a makeover project, but don’t let the size intimidate you. You can transform a large space with less effort than you think.

Living rooms can be transformed with just a few simple tweaks. Start by rearranging the furniture and removing unnecessary items from the space. Mix up your artwork and decor to bring new energy into the space, and purchase new throw pillows, accessories and rugs to add some extra color and texture.

Winter can be a dreary time of year for many but it doesn’t have to be. Instead of dreading the cold, use this time constructively and intentionally to enhance your home. You’ll enjoy the indoor season a bit more and you’ll clear your to-do list to allow time for more fun in the sun when spring arrives! H The House & Home Magazine

LAUREN RECOMMENDS KICKING OFF YOUR WINTER OVERHAUL IN THE BATHROOM. IN A SMALL SPACE, IT’S EASY TO ACHIEVE A NOTICEABLE TRANSFORMATION WITH SMALL CHANGES AND SLIGHT ADJUSTMENTS.

Randall Kipp Architecture interior designer, Lauren Davenport.

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Chutney—

By Melissa Haydon

Savoring the Season’s Bounty

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hat is chutney you ask? Chutney is a versatile condiment that can add an exotic touch to almost any dish you serve. The word Chutney is derived from the Hindu word, chatni, thought to mean crushed. It is made up of a variety of fruits and spices and was traditionally served with curry dishes in India. It is used in a way that is similar to salsa or relish.

Originally, the fruits and spices were ground into a paste with a mortar and pestle. Historically, chutneys were cooked infused or cooked slowly in the hot Indian sun over a period of several days until they obtained the right flavor and consistency. Normally, they were eaten fresh without any preservation. This method is still used in modern India in homes that do not own stoves. Interestingly, many Indian cookbooks do not mention stoves as part of food preparation. Modern day chutneys are often preserved with vinegar and citrus and processed in a blender or food processor.

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The history of chutney begins with Major Grey in the British Colonial Era. The basic story is that Major Grey, an Englishman in India, took the native chutney and developed a sweet, cooked, mango chutney that the world now calls Major Grey’s chutney or Major Grey chutney. When he left India, he took the new found condiment with him. As British soldiers and families journeyed to other outposts in South Africa and the Caribbean, it made its way into other cultures.

Each culture used the fruit that was readDecember/January 2019

Cranberry Apricot Chutney ily available to them and more and more varieties emerged. The British adapted chatni into a sweet preserve that today resembles what we call jam.

Ranging in flavor from sweet or sour, spicy or mild, or any combination of these. The range of ingredients is almost unlimited. They can be made from fruits or vegetables or a mixture of the two.

They can be thin or chunky. The American versions that you see are typically on the sweet side. Since the ingredients are going to be chopped, cooked, and mixed with spices and often reduced to a smooth pulp, the quality of the fruits or vegetables is less significant with other dishes. Those often unappealing and misshaped fruit and vegetables are a perfect fit for chutneys. Those end of season fruits or vegetables and those misfit ingredients that may otherwise get overlooked come to life in a chutney.

Chutneys can liven up a variety of meats, poultry, fish, and appetizers.

Chutneys made from figs, berries, apples, quince, plums, rhubarb, peach, or apricot are best enjoyed with cheesew, bread, or cold meats. A somewhat bland sandwich can be awakened into a new mouthwatering gourmet treat by the addition of a fruity or savory chutney. Imagine a Bartlett pear grilled cheese or a jalapeno grilled cheese adorned with a mango chutney for lunch or dinner.

Tart, zesty chutneys pair well with creamy cheeses such as brie. Making them perfect for appetizers. Apple chutneys are ideal with ham and pork, and dark, plummy chutneys are perfect with strong cheddar, or rich meats like duck. From dip to desserts, the possibilities are endless. H The House & Home Magazine

APPLE RAISIN CHUTNEY Perfect accompaniment for roasted pork, crostini appetizers, or sandwiches.

Ingredients: • 2 cups apple cider vinegar • 2 cups sugar • 2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 7 cups) • 1 cup raisins • 5 whole cloves • 1 teaspoon salt • 1 teaspoon dried crushed red pepper • 1 1/2 teaspoons ground ginger

Directions: Stir vinegar and sugar in heavy medium saucepan over mediumhigh heat until sugar dissolves.

Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes.

(Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)

CRANBERRY APRICOT CHUTNEY Perfect pairing with baked brie, or any cheese appetizer and that leftover turkey sandwich from you holiday meal.

Ingredients: • 2 tablespoons olive oil • 1 small yellow onion, chopped • 1 clove garlic, minced • 12 ounce bag of cranberries • 15 dried apricot rounds, chopped • 1 cup water • Zest and Juice of 1 orange • Juice of 1 lemon • 1 teaspoon Worcestershire • 1/4 cup packed light brown sugar • Pinch of salt

Directions: In a large sauté pan over mediumhigh heat, heat olive oil. Add onion, cooking for 3 minute until wilted.

Add garlic, cooking for 30 seconds.

Add the remaining ingredients and stir to combine. Bring to a low boil and cover with lid. Cook for 10 minutes, stirring occasionally, until cranberries have softened. Remove lid and cook for 8-10 minutes, stirring occasionally, or until almost all the liquid has cooked away.

Remove from heat and let cool.

Use immediately or store up to 2 weeks in a glass container in the fridge.

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KeepingTHE

New Point Comfort; Photo courtesy of Kraig Anderson, lighthousefriends.com.

LIGHTS ON

By Janet Evans Hinman

Architectural rendering of proposed lighthouse – New Point Comfort.

Courtesy of Becky Barnhardt, Mathews Memorial Library.

The U.S. is home to more lighthouses (about 680) than any other country.

The East Coast has more than four times the number of lights as the West Coast.

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ighthouses stand as solitary sentinels of maritime life past and present. They are stalwart against wind and weather, romantic and melancholy in their isolation. Despite advances in technology, the structures are still considered by the United States Coast Guard to be active aids to navigation. Their unique visual designs, and the distinct frequency of each flashing beacon, help distinguish one from another during the day and the night. Their mournful fog horns, like voices in the gloom, signal both a warning and a welcome. Possibly more than any other image, a lighthouse captures the essence of nautical life.

The U.S. is home to more lighthouses (about 680) than any other country. The East Coast has more than four times the number of lights as the West Coast. Among the 37 states with lighthouses, Michigan has the most with about 120.

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All the nation’s lighthouses are automated except for one — the first lighthouse built on U.S. soil — The Boston Lighthouse on Little Brewster Island in the Boston Harbor. First built in 1716, and later renovated, it is the last lighthouse in America with a keeper.

Operated and maintained by the Coast Guard since 1939, only about two-thirds of the nation’s lighthouses (about 400) are active, and their upkeep is expensive. In 2000, Congress passed the National Historic Lighthouse Preservation Act (NHLPA), which allows for transferring ownership of the historic structures to qualified non-profit organizations, or putting them up for sale at public auction. The law was designed to lighten the taxpayer burden while ensuring that lighthouses could pass to caretakers better equipped to meet the unique challenges of the lights’ maintenance and costs. When a property cannot be matched to a non-profit or government entity, it can be auctioned to individuals willing to maintain it according to historical standards. About 20 lighthouses around the country are privately owned.

Featured on posters, notecards, advertisements and fine art, the nation’s lighthouses have a devoted following of friends, admirers and conservationists. The Northern Neck and Middle Peninsula have their fair share of these icons, and they all have stories to tell — tales of extreme makeovers, minimal facelifts, precarious beauty and even minor hauntings.

The Chesapeake Bay boasted the greatest shipping volume in North America during the 1700s and early 1800s, prompting America’s new federal government to establish lighthouses for guiding vessels to its vital ports. Among the first group of these new structures were Smith Point Light, New Point Comfort Light, and later Wolf Trap Light.

Smith Point Light Smith Point Light is a caisson lighthouse (one whose superstructure rests on a concrete or metal base) in the Virginia portion of the Chesapeake Bay, at the mouth of the Potomac River. It marks a dangerous shoal off the shore of Smith Point, not far from Reedville. The lighthouse is listed on the National Register of Historic Places. It was first constructed in 1802, but due to erosion was rebuilt further inland in 1807.

Its current structure is the latest in a succession of lights — three towers, three lightships, a screw-pile lighthouse (which stands on a foundation of pilings screwed into sandy or muddy sea or river bottoms), and the present caisson framework.

The light was automated in 1971, reportedly a late date for a Chesapeake Bay light. A long submarine cable was run to provide power to the light, with a battery backup to handle interruptions. Damage to the cable in the 1980s led the Coast Guard to consider discontinuing the light, but public outcry led to repairs in 1988.

In 2003 the lighthouse was offered for transfer under the NHLPA, but there were no applications. In 2005, the structure went up for auction and was bought for $170,000 by David McNally, a builder from Winona, Minnesota. “I always wanted to own a lighthouse,” he said. “I don’t know why.”

For five years, McNally faithfully restored his extreme vacation retreat, adhering to historic preservation guidelines and transporting by boat the necessary materials and The House & Home Magazine

Smith Point Lighthouse, 1940s; Photo courtesy of Reedville Fishermens Museum, Robert L. Lunsford Collection.

provisions (including about 200 gallons of water stored at the lighthouse). He brought friends along to help with the work — carpenters, electricians, helpers. He and his group of volunteers would spend a week at a time on the light, for a total of five or six weeks during the summer season.

“It became sort of a status symbol for guys from Minnesota to get out to a lighthouse in Virginia,” he said. The finished version includes four floors of newly-renovated space — four bedrooms, a modern kitchen and living area, and an environmentally-friendly bathroom. It is protected by a new roof and hurricane-proof windows. “The light is like a rock,” noted McNally in a blog post. “Large waves hitting it don’t even make it quiver.”

The Coast Guard maintains the lantern room and its light, which McNally says is no bother. More difficult was shrugging off the foghorn, which sounded a two-second blast every 15 seconds. But the horn “has been taken care of,” McNally added, because the cable providing electricity to the lighthouse no longer works. The light that flashes every ten seconds has been converted to solar power. Electricity for the living quarters of the lighthouse comes from an on-site generator. “Every day on the lighthouse is an adventure,” he said. “It has been an absolute blast.”

McNally put the lighthouse back on the market in 2012, complete with furnishings. “Owning this light has been a treat, but due to grandbabies coming into my life, the light no longer fits my lifestyle,” he wrote on his website: www. smithpointlighthouse.com. “A large part of the fun was the challenge of getting it done,” McNally said.

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New Point Comfort Lighthouse circa 1885 with adjacent keeper’s house; Photo courtesy of Becky Barnhardt, Mathews Memorial Library.

New Point Comfort From the beginning it seemed New Point Comfort Light was destined to be a damsel in distress. Situated on a very small eroding island off the southern tip of Mathews County, at the convergence of the Chesapeake and Mobjack bays, it was among the first few lights to be commissioned by the new federal government. It is the third-oldest surviving lighthouse

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in the bay, and the tenth-oldest in the United States. It was completed in 1804 by Mathews native Elzy Burroughs, who also constructed Smith Point Light and Old Point Comfort, located about 30 miles south and nearly the twin of New Point Comfort Light.

At the time of the light’s construction, New Point Comfort was a small island separated from the mainland by a narrow passage called Deep Creek. A dispute with the owner of the island over the portion needed for the light eventually led Burroughs to buy the entire island and sell the government the few acres needed for the light. Later, Burroughs was appointed keeper, a position he held for ten years. The light was fully automated in 1930.

Throughout its history, the survival of New Point Comfort Light was often in doubt. Damaged by British forces in the War of 1812, it was repaired and returned to service by Burroughs, who also took the first steps to secure the structure by putting a pile- and debris-lined ditch around the tower. Weather and erosion proved to be relentless enemies of the lighthouse. By 1839 it was no longer accessible by land at low tide. In 1886 an earthquake made the tower tremble, and a hurricane in 1933 cut through the island and left the tower standing alone on a tiny isolated parcel. By 1963, shoaling to the south of the light rendered it useless as a marker and it was deactivated, replaced by an offshore beacon.

Although New Point Comfort is considered endangered, and is on a “doomsday list” compiled by Lighthouse Digest, it is the beneficiary of considerable conservation efforts. It is

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Wolf Trap Light stands like a dusty-red castle fortress marking a dangerous shoal just south of where the Rappahannock River meets the Chesapeake Bay, about 7.5 miles northeast of New Point Comfort.

Wolfe Trap; Photo courtesy of Kraig Anderson, lighthousefriends.com

listed in the National Register of Historic Places and ownership of the lighthouse was transferred to Mathews County in 1975.

It was renovated in 1988, severely vandalized in 1994, then repaired and relit in 1999. The New Point Comfort Lighthouse Preservation Task Force now oversees a plan for the restoration of the lighthouse, using grant money and donations. For more information, log on to newpointcomfortlighthouse.org.

Wolf Trap Light Wolf Trap Light stands like a dusty-red castle fortress marking a dangerous shoal just south of where the Rappahannock River meets the Chesapeake Bay, about 7.5 miles northeast of New Point Comfort. Both the shoal and the light are named for the 1691 grounding of the HMS Wolf, a British vessel engaged in policing the coastline and combating piracy. Wolf Trap Light, a sibling of Smith Point Light, is an active caisson tower listed on the National Register of Historic Places. Its beacon flashes every 15 seconds and can be seen for 16 miles.

In 1821, a lightship was stationed at the spot; but the ship was eventually destroyed by Confederate raiders in 1861 during the Civil War. Two years later a replacement ship was put on station. Because it was cheaper to maintain a lighthouse than a lightship, a screwpile lighthouse on a hexagonal foundation was constructed at the shoal in 1870.

Another Burroughs, John L., was hired as the first keeper of Wolf Trap, where he remained for 12 years. In 1882, an assistant keeper resigned due to “ghostly visitations.” A correspondent with the Baltimore Sun at the time reported that the unpleasant spiritual disturbances continued after the departure of the assistant keeper, and a number of prominent citizens in the neighborhood set out to investigate the ghost.

The newspaper article claimed the spirit was “evidently a merry ghost, as he whistles when called on, and when requested to dance gives a regular ‘double-shuffle’ or Virginia ‘hoe down’ in the very room occupied by his would-be investigators.”

In spite of the rumored haunting, the screwpile light survived until 1893, when ice tore the house from its foundation. The keeper was able to escape, but the house was found floating several miles to the south near Thimble Shoals, where the lantern and lens were recovered.

The current lighthouse was constructed in 1894 and painted its signature red in the late 1920s. It was not automated until 1971. Wolf Trap Light was offered for transfer to qualified organizations and non-profit groups in 2004, under the provisions of the NHLPA. There were no applications, so the light was sold at auction in 2005 for $75,000 to a Seattlebased lighthouse enthusiast with dreams of possibly turning the light into a bed and breakfast. The new owner apparently The House & Home Magazine

reconsidered his plans and the light was again up for auction about six months later. It sold for about $115,000 to another bidder, James H. Southard, Jr., of Charleston, South Carolina, who also had hopes of a private getaway. A new roof was installed and renovations began on the interior of the lighthouse. Alas, the task proved too daunting and in 2012 Southard listed the property for sale again, this time including a deep-water lot on Horn Harbor in Mathews.

The nation’s lighthouses are a part of the story of America — brave in all weathers, adventurous, sometimes eccentric, casting light in the darkness. Losing these icons to decay would be to lose chapters in a story that technology cannot replace. With great dedication, optimistic preservationists both private and public work together to keep the lights on. H

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H E A L T H

IT’S GETTING

BIG & LOUD IN HERE!

Riverside brings innovative and proven physical and speech therapy program to Tappahannock and Northern Neck region for patients living with Parkinson’s disease.

Photos courtesy of Sara Harris Photography

conditions including stroke, multiple sclerosis, cerebral palsy, and Down Syndrome.

Until now, patients in Tappahannock and in the Northern Neck region were “driving outside of the community to get this type of therapy,” Thomas said. “It’s a wonderful thing to offer this therapy right there at home, locally. It’s going to be a lot easier for patients to come and get the treatment and be able to come back whenever they need a little refresher.”

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loria Thomas, MS, CCC/SLP and Spencer Sewell, PT have seen firsthand the effects of Parkinson’s disease on their patients.

Tremors. Slow, stiff, small movements. An inability to be heard.

“When patients have major deficits like this, it is life changing,” said Thomas, a speech therapist. “People get depressed. They get angry. They want to give up.”

But there is the possibility to improve, and even more so now for residents in the Tappahannock and Northern Neck region.

Thomas and Sewell are among Riverside Health System’s newest therapists to complete LSVT (Lee Silverman Voice Treatments) Global training and earn certifications in LSVT BIG and LSVT LOUD therapies. These evidence-based speech, physical and occupational therapies were designed for patients with Parkinson’s disease as well as other neurological 94

PHYSICAL THERAPY WITH LSVT BIG Under the guidance of a trained physical therapist, LSVT BIG helps people with Parkinson’s disease to use their body more normally.

“When people have the disease and other neurological deficits they move slowly,” said Sewell, who has been a practicing physical therapist for more than three decades.

“Their movements are slow and not complete, but they don’t realize it. They think they are normal. They know there is something going on, but they don’t realize exactly what it is and how it has affected them.”

Often, patients find trouble with getting around, getting dressed and with other activities of daily living.

LSVT BIG effectively trains patients to improve movement for any activity, whether “small motor” tasks like buttoning a shirt or “large motor” tasks like getting up from sofa or chair or maintaining balance while walking, according to LSVT Global. The treatment improves walking, self-care and other December/January 2019

H E A L T H and their sensory awareness that they are not taking in deep tasks by helping people “recalibrate” how they perceive their breaths or not speaking loud,” Thomas said. “When they do movements with what others actually see. It also teaches them speak up, they feel like they are speaking too loud because they how and when to apply extra effort to produce bigger motions are not used to it. As patients learn to coordinate breathing and – more like the movements of everyone around them. speaking and increase the sensory perception of their voice, it “All patients have to remember is to think big,” Sewell said. gets easier to sound more normal.”

“Step big. Move big. Reach big. They think they look exaggerated While LSVT LOUD focuses on vocal loudness, research or silly, but they don’t. Then they set those new pathways in shows the treatment can also help with other qualities that their brain to their muscles and their movement, and movement improve communication, including articulation and intonation no longer becomes a chore.” and even facial expression.

SPEECH THERAPY WITH LSVT LOUD MAKING AN APPOINTMENT Parkinson’s disease patients often suffer from voice and speech LSVT Global therapies will not cure the disease, Sewell said. issues that can include soft voice, hoarseness, monotone, “But what we are doing is improving the quality of life for mumbled speech and rapid speech. people and allowing them to take control of the disease instead “Every patient that comes in has a goal that they want to of allowing the disease to control them,” Sewell said. meet,” Thomas said.

Patients should contact their primary care physician or Some just want to be able to eat a hamburger while others neurologist and ask about a referral to a therapist certified want to “talk and, as they say, not sound dumb,” Thomas said. in LSVT BIG and LOUD. The treatment can be intensive for LSVT LOUD therapy improves communication by helping patients and their families. It takes place for one hour, four train patients to speak with a voice and volume that’s easy for times a week over the course of four weeks. Patients also have others to hear and understand. The treatment is built on tailored homework – exercises and specific activities they learn during exercises that strengthen the voice box and speech system. the four weeks that they have to do both during and after the Where LSVT BIG has patients moving in bigger motions, the course of their treatment. main focus of LSVT LOUD is to train patients to speak more loudly, helping them develop and become comfortable with a The LSVT BIG and LOUD therapies are available at multiple voice that they can use without strain at a loudness they know Riverside locations on the Middle Peninsula and the Northern Neck. sounds normal to friends and family.

For more information on the Middle Peninsula call 804-693-8867, or “With Parkinson’s patients, they have generalized weakness on the Northern Neck call 804-443-6090. H

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house &home?

O Christmas Cake

By T. Patrick Cleary

I

t was that special time between Thanksgiving and Christmas. The driver of the badly rusted pickup truck stopped at our mailbox and sounded the horn for a second or two— just long enough to be differentiated from the staccato “beep-beep” of a friendly passerby or the single “beep” produced by a less-skilled, but still friendly passerby or a vehicle with an equipment malfunction.

The mail truck’s horn might have reported that our mailbox was buried in snow or that it had been mechanically manipulated by a passing snowplow into a configuration not approved by the U.S. Postmaster General. On rare occasions, it announced a parcel that was too large to fit inside the mailbox.

Approaching the truck, I observed a package dangling out what normally would have been the passenger side window-- had the truck not been configured for use by a rural mail carrier. I suspect that Brits would have been horrified to see that rusty old Dodge with its steering wheel on their side of the cab. The arm holding the package belonged to one Orville Smith, a balding, stubble-bearded, cigar-chewing, part-time mail carrier who lives up the road from us.

Orville sensed my youthful excitement over the package. “It’s just a fruit cake,” he

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said. It might have been just a fruitcake to him, but to the uninitiated, it was so much more. Something unexpected, unordered, and, most importantly--unpaid for by us had arrived at our door, well, sort of.

Up until that time, fruitcake was an unknown commodity in the Cleary household. Our family had a narrow range of experiences, especially in the culinary category. Our DNA programmed us to be content with simple foods like potatoes, turnips, parsnips, and various other root vegetables deemed palatable only by the Irish and members of the rodent family.

One dictionary defines “fruitcake” as a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. For clarity, I don’t think they’re referring to spirits of the “holy” kind. Fruitcakes are heavy, which is not surprising when you consider they contain one of every fruit and nut species in the hemisphere in which they are produced. This is the reason the children in Clement Moore’s “The Night Before Christmas” had visions of sugar plums dancing in their heads. Fruitcake is simply too dense to dance.

Fruitcakes are not a recent invention. The details are sketchy, but I have it on good authority that Adam and Eve attempted the first one. It didn’t go well.

I think the Romans may have experimented with fruitcake in their attempts to develop concrete. Modern versions trace their origins across a variety of European countries. When told that French peasants didn’t have enough bread to eat, Marie Antoinette famously suggested “Let them eat cake.” There’s no clear historical evidence, but I have come to believe that she meant fruitcake, specifically. French people, upon inferring the queen’s suggestion was for them to eat fruitcake, concluded that she had lost her head, which of course, she eventually did.

The folks at NASA estimate a human mission to Mars will take about a year just to get there. Let me suggest that fruitcake is the perfect thing to pack. It will never go bad (even mold doesn’t want anything to do with it.) Astronauts can wash it down with Tang®, and they’ll get credit for multiple food groups with each bite. And any leftovers can be used as welcome gifts for Martians or for construction projects.

Nietzsche said “that which does not kill us makes us stronger.” He was referring to fruitcake. If you get the gift of fruitcake this Christmas season, well, how you use it is up to you. Merry Christmas! H T. Patrick Cleary is a humorist and freelance writer who makes his home in Williamsburg, VA

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