Mud & Magnolias June/July 2019

Mud&Magnolias June/July 2019

FOOD+DRINK Extended Recipe Section // Coffee Workshops 3Sip Soda// International Markets // Wonderbird Spirits

CONTENTS

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RECIPE SECTION

Summer has arrived, and this issue’s recipes are made for you to mix-andmatch at all of your cookouts this season. We’ve created a mouth-watering menu of mains, sides, drinks and desserts for you to enjoy.

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INGREDIENT TRENDS

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COFFEE WORKSHOPS

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ALSO:

The food world is no stranger to trends. To help keep you in the loop, we’re breaking down three of this year’s food trends and how to cook them at home.

Tupelo’s Lost and Found Coffee Company is hosting workshops for coffee lovers and beginners alike. We got the scoop on what the workshops entail.

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3SIP SODA

Craft soda has hit the market in Tupelo thanks to the trio behind 3Sip Soda.

Friends Will Rambo, John-Michael Marlin and Spencer Gray decided to try their hand at making flavored sodas, and so far, the results have been delicious.

KITCHEN UPGRADE

Michelle Powell worked with Neil May of Mays Proper to create her dream kitchen. Step inside the kitchen and find out what her favorite elements of the new space are.

WONDERBIRD SPIRITS

Mississippi’s first grain-to-glass distillery is officially up and running in Taylor, making batches of one-of-a-kind, ricebased gin.

KITCHEN GADGETS

THE TOMATO SANDWICH

WORLD GROCERIES

DRINK RECIPE

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June/ July 2019 ON THE COVER Pavlova with whipped cream and blackberry compote. See the full recipe on page 24. (It’s delicious!)

check out this month’s video about Lost+Found’s coffee workshops at mudandmag.com.

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Mud EDITOR’S NOTE

S

LISTENING to Lizzo’s new album

WATCHING That 70’s Show (for the millonth time)

LOVING Lake days

ummertime ushers in some of my favorite feelings. It’s a time to slow down, to really enjoy family and friends as you plan vacations or a day by the pool. My calendar starts filling up with quick beach trips and family vacations. In between those trips out of town, I’m hoping to join my friends on their pontoon boat and end the day on a patio with grilled snacks and cocktails. I will definitely be using the recipes in this issue (pg.8) to up my game around the table. I also want to challenge myself (and you!) to cook more international recipes and utilize some of the groceries around town for special ingredients (pg.71). Of course there will be those long, summer days that require one of my favorite southern delicacies: the tomato sandwich. On page 47, we have some ideas to add variety to the staple and I’m excited to incorporate those. As I close this letter, I want to say thank you for picking up this issue and reading along. Whether it’s your first time or you are a regular, I want you to know I’m glad you are here.

Here’s to a summer full of fun and relaxation. See you in August.

EATING Charcuterie boards If you have any thoughts about this issue, please email me at editor@mudandmag.com.

& Magnolias

1242 S Green St. Tupelo, MS 38804 662.842.2611

EDITOR-IN-CHIEF Ellie Turner

ASSOCIATE EDITORS Lauren Wood Emma Kent Leslie Criss

FEATURED SALES CONSULTANTS Leigh Knox June Phillips Darla Webb Angie Quarles Amber Lancaster Teresa McDonald Krystal Anderson

CONTRIBUTING WRITERS Ginna Parsons

GET SOCIAL WITH US

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@mudandmag

@mudandmagnolias

@mudandmagnolias

subscriptions@mudandmag.com advertising@mudandmag.com info@mudandmag.com mudandmag.com This magazine is a monthly publication of Journal, Inc.

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Summer Spread Cue the cookouts. It’s summer, and there’s nothing better than gathering with friends and family over a big spread of grilled meats, fresh summer produce and refreshing cocktails. Mix and match any of these delicious dishes for your next backyard dinner party, and don’t forget dessert.

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RECIPES

Main Dish: Salmon Skewers with Rosemary Vinaigrette recipe on pg. 14

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RECIPES

Side Dish: Zucchini Salad with Arugula, Feta and Pine Nuts recipe on pg. 14

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RECIPES

Side Dish: Greek Orzo Stuffed Peppers recipe on pg. 14

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RECIPES SALMON SKEWERS WITH ROSEMARY VINAIGARETTE

ZUCCHINI SALAD WITH ARUGULA, FETA AND PINE NUTS

Ingredients: 1/4 cup extra-virgin olive oil, plus more for brushing 3 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 2 teaspoons fresh rosemary, finely chopped Kosher salt Pepper 16 cherry tomatoes 1 1/2 pounds salmon fillet cut into 1 1/2-inch cubes 4 long metal skewers, or 4 wooden skewers soaked in water for 1 hour

Ingredients: 3 zucchini Pinch of salt Zest of 1 lemon 3 tablespoons olive oil 1/2 cup feta cheese, crumbled 1-2 cups arugula Pine nuts Handful of fresh basil leaves

Directions: In a small bowl, whisk the 1/4 cup of olive oil with the lemon juice, mustard and rosemary. Season the vinaigrette with salt and pepper. Light a grill. Thread the salmon and cherry tomatoes onto the skewers, brush with olive oil and season all over with salt and pepper. Grill over moderately high heat, turning once, until the salmon is just cooked through, about 6 minutes. Transfer the skewers to a platter and drizzle with some of the vinaigrette.

Serve immediately.

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Directions: Cut the zucchini lengthwise into ribbons using a vegetable peeler. Toss zucchini ribbons with lemon zest, a sprinkle of salt and 1 tablespoon of the olive oil.

Let sit for 3-5 minutes. Toss zucchini with arugula and feta. Top with basil leaves and pine nuts. Drizzle with remaining olive oil to serve.

GREEK ORZO STUFFED PEPPERS Ingredients: 3 red bell peppers, halved 3 cloves garlic, minced or grated 3 sprigs fresh oregano 1 cup dry orzo or quinoa 2 tablespoons balsamic vinegar 1/2 cup pitted kalamata olives 2 tablespoons toasted pine nuts, chopped 1/2 cup crumbled feta cheese 1 cup fresh basil, chopped 1 cup cherry tomatoes, halved 1/4 cup plus 1 tablespoon extra virgin olive oil Crushed red pepper flakes Zest from 1 lemon Kosher salt Pepper Directions: Preheat the oven to 400 degrees. In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic and a pinch each of salt and pepper. Add the oregano.

Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pine nuts and feta. Make the lemon basil tomatoes by combining all ingredients in a small bowl. Stuff the warm orzo inside the peppers. Top with lemon basil tomatoes.

RECIPES

Main Dish: Grilled Porckchops with Pineapple Turmeric Glaze recipe on pg. 19

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RECIPES

Side Dish: Summer Garden White Bean Dip recipe on pg. 19

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RECIPES

Side Dish: Charred Green Bean and Snap Pea Salad recipe on pg. 19

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RECIPES GRILLED PORKCHOPS WITH PINEAPPLE TURMERIC GLAZE Ingredients: 1/2 cup canned pineapple juice 1/4 cup honey 1/4 cup rice vinegar 3 tablespoons Dijon mustard 1 teaspoon crushed red pepper flakes 1/2 teaspoon toasted sesame oil 1/2 teaspoon ground turmeric 4 1-inch thick bone-in pork chops Kosher salt Directions: Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side). Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil and turmeric to a simmer in a small saucepan over medium heat and cook, stirring occasionally, until reduced to about 3/4 cup, 10–15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving. Season pork chops with salt. Grill pork chops over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into pork chops near bone registers 130 degrees.

Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce.

SUMMER GARDEN WHITE BEAN DIP Ingredients: 3 15-ounce cans cannellini beans, drained and rinsed 1 teaspoon garlic powder 1/4 teaspoon smoked paprika 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup olive oil, plus extra for drizzling 2 tablespoons ice water 2 tablespoons chopped fresh rosemary, plus extra for garnish 2 tablespoons chopped fresh thyme, plus extra for garnish 2 tablespoons fresh chopped chives, plus extra for garnish 2 ears grilled corn cut from cob 2 scallions, thinly sliced 1 cup cherry tomatoes, halved Basil leaves for garnish Directions: Place the beans in a food processor and blend until pureed and creamy.

Add in the garlic powder and salt and pepper, then continue to blend while pouring in the olive oil and ice water slowly. Spoon the dip into a large bowl and stir in the rosemary, thyme and chives. Drizzle with a bit of olive oil. Top the dip with layers of the grilled corn, tomatoes and scallions. Finish by topping with some basil leaves and extra herbs. Serve immediately with chips or fresh veggies.

CHARRED GREEN BEAN AND SNAP PEA SALAD Ingredients: 2 dried chiles 6 garlic cloves, smashed 1 1/2inch piece ginger, peeled, thinly sliced 3/4 teaspoon ground black pepper 1/4 teaspoon cumin 1/3 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon pure maple syrup 1 1/2 pounds fresh green beans and sugar snap peas, trimmed Kosher salt Directions: Cook chiles, garlic, ginger, black pepper, cumin and 1/3 cup oil in a small saucepan over low heat, stirring occasionally, until garlic is golden and oil is very fragrant, about 5–8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.

Meanwhile, heat oven on broil. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 tablespoons olive oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool. Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.

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RECIPES

Drink: Aperol Spritz recipe on pg. 25

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RECIPES

Dessert: Grapefruit Mint Shaved Ice recipe on pg. 25

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RECIPES

Drink: Sparkling Rose Punch recipe on pg. 25

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RECIPES

Dessert: Pavlova with Blackberry Compote recipe on pg. 25

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RECIPES APEROL SPRITZ

PAVLOVA WITH BLACKBERRY COMPOTE

Ingredients: 2 ounces Prosecco 1 1/2 ounces Aperol Club soda Orange wedge or slice

Ingredients: 4 large egg whites, room temperature 1 1/2 cups sugar Pinch of salt 3 teaspoons cornstarch 1 teaspoon white vinegar 1 teaspoon vanilla 1 cup whipped cream Blackberries, strawberries and raspberries

Directions: Fill a glass halfway with ice.

Pour Aperol into glass, followed by Prosecco. Top with a splash of club soda and garnish with an orange wedge or slice.

GRAPEFRUIT MINT SHAVED ICE Ingredients: 4 cups of ruby red grapefruit juice 1 1/2 cups sugar 2 tablespoons chopped mint A pinch of salt Directions: Pour 1 cup of grapefruit juice along with the sugar, chopped mint and salt into a small pot. Bring to a boil, and boil for one minute. Allow the syrup to cool completely. Pour through a strainer to remove the mint leaves. Pour the liquid in a container, and put in the freezer to freeze for at least 4 hours. Once frozen, scrape with a spoon or ice cream scoop into cups to eat.

SPARKLING ROSE PUNCH Ingredients: 2 bottles sparkling rose 3/4 cup Limoncello Orange, grapefruit and lemon wheels Directions: Combine all ingredients in a large pitcher. Allow punch to sit in refrigerator for several hours before serving.

For the compote: 2 cups blackberries 1/4 cup sugar Pinch of salt 1 teaspoon cornstarch 1 teaspoon lemon juice Directions: Preheat oven to 300 degrees.

In a large, clean bowl of a stand mixer, whisk together the egg whites and salt until stiff peaks form. Gradually add sugar, 1/4 cup at a time, whisking after each addition for about 1 minute. Whisk until sugar has dissolved, the meringue mixture should not be grainy.

After all of the sugar has been added, whisk on high for 3 minutes until thick and glossy.

Combine the cornstarch, vanilla and vinegar in a small bowl. Pour into the meringue mixture and whisk until just combined. Place a round piece of parchment paper on the cookie sheet or pizza tray you will be using, about 12 inches wide. Scoop the meringue mixture onto the parchment paper, forming an 8- or 9-inch circle in diameter. Using a spatula or spoon, gently shape the pavlova.

Start at the bottom and pull up, moving around the circle creating neat lines. Reduce the oven temperature to 250 degrees and place the shaped pavlova in the oven on the middle shelf. Cook for 1 hour and 15 minutes, the pavlova should be browned. Turn off the oven without opening the oven door.

Keep the oven door closed for 3 hours, or even overnight. Pavlova should be completely cooled. Put whipped cream on the center of the pavlova, and top with compote and berries to serve.

For the compote: Combine blackberries, sugar and salt in a small saucepan. Turn heat to medium, stirring occasionally. Berries will release juices. Stir as mixture starts to bubble, about 3-5 minutes. Increase to medium-high heat and boil 5-6 minutes or until berries are softened and juices begin to thicken. Dissolve cornstarch and lemon juice and add to the pan. Stir to combine and allow to thicken for 1 minute. Add water if too thick. M

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trend aler t

what’s hot in the food world

VEGETABLE ALTERNATIVES Trading carbs for healthy vegetable-based alternatives isn’t necessarily new to the world of food, but it is becoming more accessible, creative and delicious.

TRY THIS INSTEAD OF THAT Cauliflower pizza crust Baked broccoli tots Zucchini noodles

Traditional pizza crust Tater tots Traditional pasta

Lettuce wraps

Wraps with tortillas

Cauliflower rice

White or brown rice

CAULIFLOWER PIZZA CRUST You can find premade cauliflower pizza crusts in the frozen section at most grocery stores, which means you can easily whip up a few pies for pizza night that are both good for you and good for your taste buds.

FOR YOU

FOR THE KIDS

Lemony Kale and Mozzarella Pizza

Pepperoni Pizza

Ingredients: 1 frozen cauliflower pizza crust 1 bunch Tuscan kale, chopped, stems removed 6-8 ounces fresh mozzarella, torn into small pieces 1/2 cup parmesan cheese, grated 1/2 cup pecorino romano cheese, grated Pinch red pepper flakes Zest of one lemon 3 cloves garlic, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1/2 cup olive oil

Ingredients: 1 frozen cauliflower pizza crust 1 package pepperoni slices 1 cup shredded mozzarella cheese 1/3 cup tomato sauce

Directions: Allow pizza crust to thaw. Preheat oven according to directions on crust package. Combine olive oil, red pepper flakes, salt, pepper, lemon zest and garlic in a small bowl and stir to combine. Brush olive oil mixture onto pizza crust in an even layer. Add chopped kale in an even layer. Top with fresh mozzarella and grated cheeses. Bake according to crust package instructions.

Directions: Allow pizza crust to thaw. Preheat oven according to directions on crust package. Spread tomato sauce evenly across crust, then top with mozzarella cheese and pepperoni. Bake on a cookie sheet or directly on oven rack according to package directions.

COMMON VEGGIES USED

Zucchini

Lettuce

Cauliflower

Broccoli

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CBD What’s the deal with CBD Oil? WHAT IS IT? CBD is short for cannabidiol, a chemical compound found in both marijuana and hemp plant. However, CBD is not the component that causes users to experience a high. Rather, CBD oil can be used to relieve inflammation, pain, physical tension, anxiety and as a sleep aid. In other words, CBD products can provide health benefits without any of the psychoactive side effects associated with marijuana usage.

IS IT LEGAL? Yes! CBD oil is legal in Mississippi when derived from a hemp plant.

HOW DO I USE IT? CBD oil can be used topically for pain relief and to treat anxiety, just be sure to follow dosage instructions on the package. You can also get creative with CBD oil by adding it to your recipes and drinks!

Add a few drops to your smoothie, bake a few tablespoons into cookies or desserts or even use it to infuse cocktails.

WHERE DO I FIND IT? Many local pharmacies are now carrying CBD oil. You can also find it at specialty stores like Prescott’s Hemp and Your CBD Store in Tupelo.

WHAT ELSE IS IT IN? Facial serum Lip balm Gumdrops Lotions and aloe Pain-relief cooling stick Pet treats Olive oil and honey

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CBD, CHOCOLATE & COCONUT COOKIE BARS Ingredients: 1/4 cup butter 2 tablespoons CBD oil 1 cup graham cracker crumbs 1 cup graham cracker chunks 1 cup dark chocolate chips (save 1/8 cup to sprinkle on top at the end) 1 cup flaked coconut (save 1/4 cup to sprinkle on top at the end) 1/2 cup caramel chips 14 ounces sweetened condensed milk (1 can) Nonstick cooking spray Directions: Preheat oven to 325 degrees. Using nonstick cooking spray, coat an 11 x 7-inch baking pan. Melt butter over low heat.

Once melted, combine the butter and CBD oil with a whisk in a small mixing bowl. Add graham cracker crumbs and continue to stir. Transfer the cookie mixture to the bottom of the nonstick baking pan. Add larger graham cracker chunks on top and press down firmly with a fork. Pour sweetened condensed milk over the graham crackers and crumb mixture. Use a spoon to coat the entire pan evenly and to reach all crevices. Add an even layer of chocolate chips. Continue to add even layers of chopped walnuts and caramel chips. Next, add coconut flakes. Once all layers have been added, use your fork to lightly press down all of the ingredients.

Place the pan into the oven and bake for 25 minutes. Remove the pan from the oven. Sprinkle top with reserved chocolate chips and coconut flakes. Bake for another 5 minutes. Remove from heat and let cool. Cut into bite-size bars to serve.

TAHINI Think of tahini as a savory relative of your favorite nut butters. It’s toasted sesame seeds ground into a creamy paste, and it comes packaged much like peanut or almond butter. Use it in salad dressings, homemade hummus, dips or sauces for a punch of salty, nutty flavor, or use it like peanut butter when baking: Swirl it into brownies, bake it into cookies or drizzle it over a sweet dessert.

MAKE YOUR OWN You can find premade tahini at your grocery store, but if you’d rather make your own, you’re in luck. Whipping up a batch of homemade tahini is easy and requires only three ingredients.

What You’ll Need:

1 cup hulled sesame seeds 2 to 4 tablespoons neutral-flavored oil (olive oil, grapeseed oil, canola oil) Pinch of salt

How to Make it: Start by toasting your sesame seeds in a dry saucepan over medium-low heat. Stir constantly until they have just started to change color.

Remove from heat. Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of oil and process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. When finished, tahini should be smooth and pourable. You may need to process for another minute or add additional tablespoon of oil. Once tahini reaches proper consistency, add salt to taste. Process another 5 to 10 seconds to mix it in. You can store tahini for up to one month in the refrigerator.

CREAMY TAHINI SALAD DRESSING Ingredients: 1/2 cup olive oil 1/4 cup tahini 2 tablespoons lemon juice 2 teaspoons Dijon mustard 2 teaspoons honey 1/2 teaspoon kosher salt Freshly ground black pepper, to taste 2 tablespoons cold water, more as needed Directions: Combine olive oil, tahini, lemon juice, mustard, honey, salt and black pepper in a small bowl. Whisk until well combined.

Add the cold water and whisk again. Add more pepper to taste.

Add more cold water, if desired, to reach a thinner consistency.

HOW TO ENJOY IT Drizzled over roasted carrots or cauliflower On a salad with leafy greens, grilled chicken, avocado and feta cheese Toss into broccoli slaw Use as dressing for a Caesar salad with salmon Add to glaze for chicken wings

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C U P PA KNOW HOW LOST+FOUND COFFEE IS SHARING COFFEE KNOW-HOW WITH ANYONE WHO WANTS TO LEARN.

by EMMA KENT photos by LAUREN WOOD

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f you’ve been in Relics Antique Marketplace in Tupelo, you’ve probably seen Collin and Kelsey McIntyre behind the Lost and Found Coffee bar brewing up specialty drinks and coffee for customers.

They served their first cup of coffee at Relics in June 2018.

Nearly a year later, the couple has something new brewing: Coffee Concepts Workshops.

The workshops are designed to welcome people to the world of craft coffee through education, tastings and practicing the best methods for brewing.

“They are a fun and educational way to learn about something so simple and at the same time so complicated,” Collin said.“Ultimately, the goal is to broaden their scope of knowledge when it comes to coffee.”

The second Monday in May marked their fifth workshop and their second pour-over workshop. Pour-over is a simple coffee brewing method that involves manually doing the work of a coffee pot: Heat the water to an optimal temperature, place grounds in a filter over a cup and pour the hot water slowly over the grounds to brew a single cup of coffee.

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The most important factors in brewing a highquality cup of coffee are: brew ratio, grind size, water temperature and brew time, along with the quality of the coffee itself, of course.

“If you have those, you can create a really highquality cup of coffee,” Collin said.

So, the better you can control those factors, the better your cup of coffee will taste. In a pour-over, you control every aspect of the brewing process, which is why Collin wants to share the science behind the method with other coffee drinkers.

So far, the Lost and Found workshops have included coffee drinkers of all kinds: some people who drink coffee at home from a traditional coffee

Left to right: Samples of each batch are tried by the participants; McIntyre gives some background on the origin of the pour-over technique; Participants receive a flavor wheel chart when they enroll in a workshop.

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pot, some new to coffee and some self-proclaimed “coffee nerds.”

No matter who’s in attendance, the time is spent exploring the factors that contribute to a good cup of coffee.

They start with what Collin jokingly calls his “lecture” that introduces attendees to the workshop’s theme and describes what they’ll be doing. At the May pour-over workshop, Collin delved briefly into the history of the pour-over method and of coffee brewing. Everyone then got to do several pour-overs and taste the coffee.

“They get to see it done, and we do a pretty indepth breakdown,” he said.

check out this month’s video about Lost+Found’s coffee workshops at mudandmag.com.

“WE HAVE A DESIRE TO SERVE — THAT’S WHAT THIS IS FOR US.” -COLLIN MCINTYRE

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Lost and Found has also done a “Cupping 101” workshop that focuses more on the flavor profiles of different coffees.

Cupping involves learning the notes, flavors and aromas found in each type of coffee and then learning to describe those things and gaining an understanding about where they come from.

“You’re developing your personal preferences,” Collin said.

Although they’re doing these workshops, Collin recognizes that he and Kelsey are by no means the end-all-be-all authority on coffee. They simply want people to have a deeper appreciation for coffee.

“We get to open people’s eyes to really great coffee. We’re not better than, we just want to share what we know,” he said.

“It makes your cafe experience better when you come here, when you’re on vacation, when you’re traveling abroad or just when you’re right down the road.”

Top to bottom: Participants take their turns at the pour-over process during the workshop; Coffee cools after the pourover process.

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COMMUNITY THROUGH COFFEE Right now, they’re keeping the workshops small with about six spots per session. Tickets must be booked in advance on the Lost and Found website.

“We do it in a private setting so there’s more personal interaction,” Collin said. “It’s very relaxed.”

The intimate nature of the workshops is a window into the McIntyres’ mission with Lost and Found. They see coffee as a vehicle for service and connection.

“We have a desire to serve — that’s what this is for us,” Collin said of the business.

When they first started, Lost and Found Coffee was just a small counter, really more of a cart, located just inside the entrance of Relics. The menu was limited — drip coffee, cold brew and pour-over coffee — but the McIntyres’ enthusiasm was not.

That enthusiasm was what got them through some of their tougher days when they were just starting out.

“There were plenty of days, even Saturdays, that we went home with zero dollars,” Collin said.

Their turning point was Celebration Village in 2018, where they set up their coffee stand in hopes of spreading the word about Lost and Found and making some money.

They spent every penny Lost and Found had on inventory for the event. It was a big risk, but it paid off. They ended up

running out of coffee three times and selling more coffee than they thought was possible.

“There was a comma in the number of beverages we sold,” Collin said. “It was insane.”

Coming up on the one-year mark, Lost and Found Coffee will soon expand their cafe space inside Relics to include seating for up to 24 people.

Collin works at the cafe six days per week, with Kelsey helping out most days as well. Kelsey also works two other jobs. It can be a grind, but they love what they do.

Perhaps more than the coffee itself, what they love is interacting with customers and building community right there at their cafe counter. For them, coffee is personal.

According to Collin, 99 percent of coffee is hand-picked and a lot of it is also processed and roasted by hand.

Lost and Found is partnered with Black & White Coffee Roasters out of Wake Forest, North Carolina. All four of the coffees Lost and Found sells are roasted by Black & White.

They get them delivered to them about four days after the beans have been roasted, so the coffee is as fresh as it can be when it arrives in Tupelo.

Black & White’s coffee is also fair trade, meaning that the workers who helped produce it are granted fair wages and a good working environment. This also means Lost and Found customers can feel good about their purchase when they buy coffee.

“It’s been cared for lovingly all the way to your cup and that, to me, deserves a little bit of respect,” he said. M

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Top to bottom: McIntyre spends the first 15 minutes of the two-hour workshop giving background about the process; step-by-step directions are given to the participants.

FAV O R I T E T H I N G S

KITCHEN GADGETS

WINE BOT TLE OPENER WHY I LOVE IT: This Pampered Chef gadget allows you to open a bottle of wine in 5 seconds flat.

I was skeptical at first, but now I’m a believer.

by GINNA PARSONS photos by LAUREN WOOD

COST: $39

C I T R U S P R E SS WHY I LOVE IT: It’s designed for lemons, but I also use it for limes and quartered orange. You get all the juice and none of the seeds.

DAILY JOURNAL FOOD EDITOR GINNA PARSONS SHARES HER TOP FIVE FAVORITE GADGETS AROUND THE KITCHEN AND WHY SHE LOVES EACH ONE SO MUCH.

COST: $10

JUMBO ICE C U B E T R AY

MICROPLANE ZESTER

WHY I LOVE IT: These 2-inchsquare ice cubes are perfect for bourbon on the rocks. One cube is all you need for sipping.

WHY I LOVE IT: It’s perfect for grating Parmesan cheese, zesting citrus and shaving chocolate.

Plus, it’s a knuckle-saver.

COST: $6

COST: $15

S W I N G - A - W AY CAN OPENER WHY I LOVE IT: My mother bought me my first one 35 years ago. They last for years. I’ve bought one for each of my children.

COST: $8 M &M

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1Sip 2Sip 3Sip Sodas WHEN FRIENDS JOHN-MICHAEL MARLIN, WILL RAMBO AND SPENCER GRAY DECIDED TO MAKE TUPELO’S FIRST CRAFT SODA, THEY NEVER EXPECTED HOW TASTY THE RESULTS WOULD BE.

story by EMMA KENT photos by LAUREN WOOD

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hen they set out to start 3Sip Soda, Will Rambo, JohnMichael Marlin and Spencer Gray had no idea what they were doing. What they did know, though, was that their idea for locally-made flavored sodas could be a hit in the Tupelo community.

The three friends started thinking about the idea while visiting North Carolina several years ago when they tried a local soda during their trip.

“We talked about how we thought it was something that would take off in Tupelo,” Rambo said. “There’s such a regional focus in this area.”

They talked about it, but they didn’t think it was something they would actually end up doing.

Soon after, the Community Development Foundation in Tupelo hosted a competition for entrepreneurs (think Shark Tank) called “The Pitch.”

Marlin signed them up, and all of a sudden, they were making business plans.

“We had no idea what we were doing,” Rambo said, laughing.

The competition turned out to be the best thing that could have happened for their business. Through The Pitch, they were connected with local business owners and resources that helped them get 3Sip off the ground.

Jeff Carter, co-owner of Queen’s Reward Meadery, mentored the three men during the competition and continues to help them as they navigate owning their small business.

A Family Affair

Gray, Marlin and Rambo do all of the work that goes into producing a bottle of 3Sip soda themselves.

They start by creating their syrups, all of which are made from fresh ingredients. Then, they combine the syrup and carbonated water to make the soda. After that, they sanitize their glass soda bottles and fill them, cap them and label them.

Right now, they can make up to 100 bottles per day and about 400 to 500 bottles per week.

“It is a timely process,” Marlin said.

They’ve been in business for three years now, although they’ve taken a few breaks. This past winter, the group thought they might stop making sodas and shut 3Sip down, but continued interest from friends, family and community members convinced them to relaunch just a few weeks later.

“Time is a big thing for us,” Marlin said. They all have families, so balancing their full-time jobs during the day with family life and 3Sip can get tricky.

“We communicate with each other and just try to coordinate who can do what and what’s been done,” Gray said.

It helps that the three men work well together. Having been friends for a long time, they enjoy spending time together working. Some days they watch Mississippi State baseball and some days they just catch up on life and chat while they work.

The 3Sip team currently rents a space at Midtowne Point in Tupelo. It’s not a retail space but provides them a place to store their equipment and to produce the sodas.

“These two guys are my best friends, and that’s what makes

Left to right: Labels for the four different flavors display where the soda is created; empty bottles are filled by hand by the crew; John-Michael Marlin, Spencer Gray and Will Rambo label bottles, and have their hands on every part of the creation process.

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it easy for me,” Gray said of Rambo and Marlin.

All three of their families also like to get involved with the business.

Their wives and children often help bottle the sodas, and the kids especially love trying out new flavors.

“Everybody has a part to play,” Rambo said.

Gray said all three of their families have been very supportive of the endeavor.

“They understand that we need to work hard now for it to pay off later,” Gray said.

Full of Flavor

The ingredients of a bottle of 3Sip Soda are simple: Carbonated water and flavored syrup. The syrups 3Sip uses are all homemade with real ingredients like fresh fruit and herbs.

Their two main flavors right now are strawberry-basil and cream soda.

They’re also planning to release raspberry-lemon as a flavor this summer.

will like them,” Rambo said.

Some of the flavors were good right out of the gate, but some were definitely not. They often experiment with flavors in their free time at home, getting feedback from their families.

“Our wives will tell us the absolute honest truth,” Rambo said.

Local Support

Top to bottom: Labeled bottles of the cream soda flavor; John-Michael Marlin, Spencer Gray and Will Rambo.

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“We all love it, but I’m excited to see what other people think about it,” Gray said.

The trio admits playing with new flavors is their favorite part of the job. They’ve experimented with an apple-rosemary flavor and a lemonlime flavor, among many others. They also plan to release seasonal flavors in the future.

“We have a lot more that we like, but we’re not sure that other people

You can currently find the sodas in 15 places around town in Tupelo including Queen’s Reward, C.H.O.P. and Popsy. They’re also available to cater events.

“There’s such a craft culture in the beer and wine world, and no one was really doing anything like soda,” Rambo said.

One of the most exciting parts of launching 3Sip has been getting to be part of that craft food and drink culture on a local level in Tupelo.

The three said they’ve long admired chefs and entrepreneurs who have paved the way for that movement

in Tupelo like Mitch McCamey of Kermit’s Outlaw Kitchen.

“People love to support local, but even local loves to support local,” Marlin said. “For them to allow us to do what we do has been awesome.”

Queen’s Reward was one of 3Sip’s first customers.

“They have pushed it and put it on social media and then people started calling, and it’s snowballed from there,” Gray said. “It’s easy just to put it on your shelf, but they put it up front by the register and put it on the top shelf of their coolers.”

Now, 3Sip Soda keeps the three men busy with steady orders to send out to restaurants in the area. As they move forward with the business, they want to make the product even more locally sourced. They’re working toward the goal of using all local produce in their sodas, maybe even eventually partnering with local farms and orchards to use their produce. M

SOUTHERN CLASSIC

the tomato sandwich W

by EMMA KENT photos by LAUREN WOOD

hen it starts to get hot and humid and the mosquitoes come out to play, it can mean only one thing in Mississippi: It’s summer. The start of each summer brings the promise of a new crop of fresh, juicy tomatoes off the vine soon to become sandwiches, sauces and salads all season long.

Although I grew up in the South, I had never really had a tomato sandwich, a classic Southern summer staple, until I got married in 2015.

The summer after we got married, my husband decided to plant a garden full of tomatoes, squash, zucchini and all kinds of herbs in our yard. This wasn’t a small operation. He went big, and come June and July we had tomatoes coming out of our ears. They covered our countertops, we gave bags of them away to friends and family and we cooked a lot of tomato sauce, but we still had tomatoes to eat.

So, we started eating tomato sandwiches every day for lunch. We usually ate them the classic way: white bread with mayonnaise and a sprinkle of salt and pepper. Sometimes, though, we had to shake things up with a swipe of pimento cheese or some fresh basil and mozzarella. Sometimes we swapped white bread for something fancier, like French bread, focaccia or sourdough.

The jury is still out on which toppings make the best tomato sandwich, but if I learned one thing that summer, it’s that the possibilities are endless. We’ve since moved to a different house with less room for gardening, so we don’t have our own homegrown tomatoes anymore. But each year when the days get longer, I find myself craving a big, juicy slice of tomato sandwiched between two slices of good ‘ol white bread.

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the classic tomato sandwich 2 slices white bread 2-3 slices fresh tomato Mayonnaise Kosher salt

Spread thin layer of mayo onto each slice of bread. Add slices of tomato.

Sprinkle salt and pepper on top and drizzle with olive oil. Top with remaining slice of bread.

Freshly ground black pepper Olive oil

tomato sandwich with arugula & balsamic vinegar 2-3 slices fresh mozzarella cheese 2-3 slices fresh tomato 2 pieces of French bread, sliced lengthways and lightly toasted ½ cup arugula Balsamic vinegar Olive oil Kosher salt Freshly ground black pepper

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Layer ingredients on one piece of french bread, starting with mozzarella, followed by arugula and tomatoes. Sprinkle with salt and pepper. Drizzle with olive oil and balsamic vinegar and top with remaining slice of bread, if desired.

spicy peach tomato sandwich 2-3 slices fresh tomato 2 pieces French bread, sliced lengthways and lightly toasted Fresh peach, sliced Fresh mozzarella, torn into large pieces

Whisk together olive oil, hot sauce, rice vinegar and honey in a small bowl until well combined to make dressing. Layer ingredients on one piece of bread starting with mozzarella followed by peach slices, basil and tomato slices. Drizzle with dressing and sprinkle with salt to serve. Top with remaining slice of bread, if desired.

Handful of fresh basil leaves 2 tablespoons olive oil 2 tablespoons mild hot sauce 2 teaspoons rice vinegar 2 teaspoons honey Kosher salt

tomato sandwich with cucumber cream cheese spread 2 slices white bread 2-3 slices fresh tomato 8 oz. cream cheese 1 large cucumber, diced ½ cup red onion, diced 2 teaspoons fresh dill, chopped 2 teaspoons fresh mint, chopped

Combine cream cheese, cucumber, red onion, dill, mint, lemon juice and white wine vinegar in a medium mixing bowl.

Stir until well combined. Spread an even layer of the cucumber cream cheese onto one slice of bread. Top with tomato slices, salt, pepper, a drizzle of olive oil and a sprinkle of fresh chives. Finish with second slice of bread or enjoy as an open-faced sandwich. Refrigerate remaining spread for later use.

2 teaspoons lemon juice 1 teaspoon white wine vinegar Thinly chopped chives Kosher salt Olive oil Freshly ground black pepper

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Influential Women 2019

The Future is Female Nominate a #girlboss today!

Nomination form at mudandmag.com/events

Save the date: Influential Women Event July 11, 2019 • The Hub, Tupelo

Kitchen Upgrade When Michelle Powell had the opportunity to update her kitchen, she thought outside the box.

by GINNA PARSONS photos by LAUREN WOOD

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From left to right: The Wolf gas stovetop; the double window is a favorite of Powell’s; the butler’s pantry; owner Michelle Powell.

W

hen Michelle Powell and her husband were looking for a home in Tupelo in 2014, their top priority was finding something with enough room for Michelle’s mother-in-law to live with them.

Once the couple found a suitable house, their primary focus was on getting the elder woman’s space ready and making her comfortable.

“We really didn’t do much for our own living space,” Michelle said. “In the kitchen, we only had two bar stools at the counter, so when we ate, I sat on a fold-out stool.”

Last year, Michelle put her head together with design consultant Neil May of Mays Proper and the two of them came up with a plan for a new, updated kitchen.

“I knew what I wanted, but I didn’t know how to say what I wanted,” Michelle said. “Neil and I worked together as a team.”

They removed the slate floor

and replaced it with 8-inch heart-pine wood. They removed cabinets, a walk-in pantry and a desk area and pushed a wall out.

Now, the new kitchen is double the size of the old one.

“Glyn Hester was the general contractor and he built the original home, so we were able to keep the integrity of the home,” Michelle said.

The single window over the kitchen sink was replaced with double windows with Roman shades made by Micki Lindsey.

“I love all the sunlight coming in through the double windows,” Michelle said. “That’s probably my favorite thing in the kitchen.”

But she’s quick to say the matching lighted display cabinets on either end of the kitchen counter are a close second.

“That’s where I put my McCarty pottery,” she said. “I started collecting that years ago.

I really have too much. Actually, you can never have too much McCarty.”

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Clockwise from top left: Lazy Susans sit in each corner; the roll-out cabinet in the butler’s pantry where tableclothes are stored; a roll-out spice shelf near the stovetop; a drawer that is a paper towel dispenser.

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More symmetry in the kitchen includes matching appliance garages and lazy Susans in the kitchen corners.

“The lazy Susans were an old-school touch we brought in here,” Neil said. “You don’t see them much anymore.”

Pierce made the cabinets with soft-close drawers, Premier did the quartz countertops and Magnolia provided the lighting.

The walls are painted Balsa from Pratt & Lambert with Platinum for the trim.

“We did things like extra cabinets under the kitchen island to store things like Christmas dishes,” Michelle said. “Whenever you need them you can just pop them out. We also had the cabinets go all the way to the ceiling so we can store things we don’t use all the time, like a punch bowl.”

A butler’s pantry off the kitchen has a roll-out cabinet where Michelle can hang table

linens and a shallow drawer that’s used as a tea caddy.

“The tea cabinet looks like a cabinet but it pulls out like a drawer,” she said. “That way things don’t get pushed to the back.”

The stainless-steel appliances are a hodgepodge: a Wolf gas stove and double oven; KitchenAid microwave; Bosch dishwasher; and Sub-Zero refrigerator and freezer.

“I did research on appliances and picked out the ones with the best ratings,” Michelle said.

“I didn’t care if they matched.”

The kitchen revamp was completed May 1 and Michelle and her husband, Eddie, are eager to put it to good use.

“We will entertain now that we have space,” she said.

“That was the problem before.

Everybody likes to hang out in the kitchen and we just didn’t have the room. Now, we do.” M

Wonderbird Spirits HOW THE TRIO BEHIND MISSISSIPPI’S FIRST GRAINTO-GLASS GIN TOOK A LEAP OF FAITH TO MAKE THEIR DREAMS — AND THEIR GIN — A REALITY. story by EMMA KENT photos by LAUREN WOOD

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O

n a late spring afternoon in May, Chand Harlow, Rob Forster and Tom Alexander are in the process of making a new batch of Wonderbird gin. The mash is being transferred to the fermenter, where it will stay for the next week or so. Forster is peeling Meyer lemons. Their first shipment of gin is bottled and packed up, waiting by the door to be picked up and distributed to liquor stores, bars and restaurants across Mississippi.

They’re making Mississippi’s first grain-to-glass gin in a building in the middle of a field in Taylor, and two years of dream-chasing is finally paying off.

Before all of that, though, they had to get their gin recipe just right.

“We wanted to design a gin that wouldn’t be too different from what gin-lovers like,” Harlow said. “We wanted to make something that was a little bit more approachable but still traditional.”

Wonderbird gin is made out of rice, hence their “grain to glass” slogan. They’re currently using jasmine rice from Two Brooks Rice Farm in the Mississippi Delta.

“It provides a wonderful base,” Harlow said. “We borrowed a lot from the Japanese art of sake-making.”

All three of the men who make up the Wonderbird team are interested in and inspired by Japanese culture, and they wanted to channel that in their ginmaking process. They experimented with different bases like corn and wheat, but in the end, rice was the clear winner.

“We fell in love with the rice,” Forster said.

Plus, with high-quality rice available locally, the

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choice to use it was a no-brainer.

Wonderbird’s local emphasis doesn’t stop at the gin’s rice base. As they developed their recipe, they had a forager come and survey their property to tell them what they could use from their own backyard – literally. They ended up incorporating red clover and pine from the distillery property into the gin’s botanical bouquet.

TAKING FLIGHT

Harlow, Forster and Alexander started Wonderbird Spirits in 2017.

Before embarking on their new adventure, Forster was a corporate lawyer working in Los Angeles,

Harlow was working in finance in New York City and Alexander was working as an engineer in Austin.

“We had all kind of gone down different career paths, but we had all decided to become distillers and make that career change — a hard left turn,” Forster said.

Alexander and Forster were college roommates who had gone in opposite directions after college, but they had always talked about one day going into business together. Forster and Harlow had both relocated to Mississippi before starting Wonderbird, and were introduced by mutual friends. When they reached out to Alexander, he moved from Austin to join them.

The first year was spent building the distillery. The

plot of land off Old Taylor Road was just an empty field when the trio found it. Now, they’ve transformed it into an open, airy and inviting space in which to work and for people to experience their gin. The distillery features a cozy lounge and bar area in the front with the large production area in the back.

Visitors can sit in the bar area and taste gin or drink a craft beer.

The building’s towering windows let light stream in, and on the day we visited, the doors and windows were open, letting the spring breeze blow through.

Harlow, Forster and Alexander are adamant about wanting visitors to sit and stay a while. They don’t want people to come in, tour, taste and leave. They

Above: Tom Alexander pours in a bag of distiller’s yeast to begin the distillation process.

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don’t want it to be a rushed process.

“We want people to relax,” Forster said.

The second year was spent planning, branding and testing until they got the gin and its packaging just right. Producing the gin is a lengthy and hands-on process, but the team at Wonderbird wouldn’t have it any other way.

“We really wanted to make a product we could be proud of,” Forster said The gin begins as a grain mash. The mash, along with koji mold spores, is fermented for 5 to 10 days, and then the mash is moved to the still for distilling. The koji spores produce enzymes that help during the fermentation process, and they grow them on-site at the Wonderbird distillery. They’re also the namesake of the distillery cat.

The mash is distilled three times to create each botanical, which gives the gin its flavor and aromas. The first run through the still extracts the alcohol from the mash in what’s known as a “stripping run,” and then it’s run through again in a “spirit run.” The spirit run creates the base spirit for the gin. Finally, the third run through the still distills the alcohol through botanicals.

Those botanicals are later blended to create the gin that gets bottled.

“It provides us better control over the end product and, we think, creates a better quality product,” Forster said.

They developed about 80 different recipes before finally landing on recipe number 61, which is why you’ll see “61” on the Wonderbird

Above: Owners Chand Harlow, Tom Alexander and Rob Forster; Alexander pours in a bag of koji mold spores as part of the distillation process.

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bottle. The result is a smooth, floral gin featuring an Italian variety of Juniper, fresh Meyer lemon peel and peppercorns, among other botanicals.

The Wonderbird team wanted the gin to be enjoyable both in cocktails and by itself. They recommend drinking it in gin-forward cocktails like a French 75 or gin martini.

“You don’t want to go muddling it up with a lot of other ingredients,” Forster said.

WHY GIN?

In the process of creating their signature flavor profile, the trio developed a distillation library so that they could go back and reference each botanical as they worked, but also for any future seasonal or special blends they may create.

“It was key to really go ahead and do the work to build the library,” Forster said.

And that’s the reason they landed on making gin in particular — the potential for exploration in creating the spirit’s flavor. They also saw a need in the craft cocktail and spirit world, where gin hasn’t really been a focus.

They all love bourbon, but it takes too long to see a return on that investment, and they thought briefly about making vodka, but there isn’t as much creativity involved in producing vodka in terms of flavor. The point is to make it essentially flavorless.

“We were all really into gin,” Harlow said. “It allows for a lot of creativity.”

The only requirement for gin to be gin is that it features juniper.

“Other than that the world is your oyster,” Harlow said.

Clockwise from left: The tasting room; part of the library of flavors they tried during the creation process; part of the stills used in the distillation process; a finished bottle of gin.

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From left: Co-owner Chand Harlow holds a bottle of Wonderbird Gin; the gin is distilled on site in Taylor.

For as quickly as they all jumped into the business, coming up with the name, Wonderbird, took a long time.

“We had to give each other time to explore and pitch ideas,” Forster said.

After a lot of brainstorming, they decided to take a break and let the name issue lie for a while, but when Forster visited Alexander at home one afternoon, inspiration struck.

Forster noticed that Alexander had been flipping through a coffee table book about birds, and having recently been reading about birds himself, they started chatting about them. Then, as Forster put it, “Wonderbird” just sort of happened.

The name also hints at the leap of faith the

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three men have taken to make their business happen.

By the second week in May, about one week after they officially opened their doors, the first batch of Wonderbird gin has already sold out.

It’s an exciting time for the three men, but they admit they’ve been so busy they haven’t had time to really step back and reflect on all of the work they’ve done.

“When we do, I’m very happy about where we are,” Harlow said. “It does feel surreal.” M

MORE INFO Visitors can stop by the Wonderbird distillery for tastings and tours Wednesday through Friday from 1 p.m. until 8 p.m. The distillery is open on Saturdays and Sundays from noon until 6 p.m. Appointments for private tours and tastings can also be scheduled by calling the distillery at (601) 319-7596. The space can also be rented for private events or weddings.

BUYER ’S GUIDE

BUYER ’S GUIDE

BUYER ’S GUIDE

calrenease@yahoo.com

Cook’s Healthcare, LLC P: (662)534.4405 (662)534.6789 | F: (662)534.6763

Cook’s Adult Daycare P: (662)539.7042 | F: (662)534.6763

611 Moss Hill Drive, New Albany, MS 38652 www.cookshealthcare.com |

cooksadultdaycare

BUYER ’S GUIDE

Calrenease Cook, Owner

GROCERY

Shop the World’s Flavors

by EMMA KENT photos by LAUREN WOOD

Yo u m i g h t t h i n k t h a t i n a s m a l l t o w n l i k e Tu p e l o it would be hard to find international grocer y i t e m s . We l l , t h i n k a g a i n , b e c a u s e a l t h o u g h Tu p e l o may be small, several international markets have made it possible to cook all types of food at home .

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Speedy Gonzales Tienda

361 B SOUTH GLOSTER STREET TUPELO, MS 38801

Speedy Gonzales is a family-owned tienda that sells food and products from Mexico.

It’s located on South Gloster Street, in the Denton Place shopping center across from Walmart Neighborhood Market.

Speedy Gonzales has been open for 12 years and in its current location for four of them. It was previously located on North Gloster Street. According to Elkin David Gonzalez, son of the store’s owner, Speedy Gonzales serves many people in Tupelo’s Hispanic community. Many of their customers are regulars who shop at the store when they need specific items they can’t find at other local grocery stores.

“Usually it’s tortillas and spices — basically things that remind them of home,” he said.

The store’s shelves are stocked with an array of sauces, spices and dried peppers to use for seasoning Mexican dishes. They also sell corn flour and tortillas along with a variety of other types of tortillas. Sweets, snacks and frozen treats, like paletas — popsicles — can be purchased at the store as well.

Al Waleed International Market

418 SOUTH GLOSTER STREET TUPELO, MS 38801

Al Waleed International Market was born out of necessity when owner Waleed Saleh grew tired of traveling to Memphis to stock up on Middle Eastern grocery items. The store has now been open one year. Items sold at Al Waleed come from countries across the Middle East including Egypt, Morocco, Yemen, Saudi Arabia and Turkey. “If I needed any of these things, I had to drive two hours,” he said. “I decided to open one here just to make it easier on everyone.” So far, business has been good. Customers looking for large quantities of Middle Eastern spices like cardamom pods, anise seeds and sumac can find them at Al Waleed. The market also sells shawarma spice mixes, falafel mix and za’atar spice mix, often used to flavor meats and other Middle Eastern dishes.

In addition to an impressive selection of spices, you’ll find things like halloumi cheese, all types of lentils, Turkish coffee and an array of candies and snacks.

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U & Me Asian Grocery 630 NORTH GLOSTER STREET TUPELO, MS 38804

This part grocery, part restaurant serves up delicious Asian dishes and provides groceries that can’t otherwise be found in Tupelo. They also serve a variety of bubble teas. U & Me has been open for about three-and-a-half years, and manager Missy Miniyog says business is good for both the restaurant and the grocery. The restaurant’s most popular dishes include pho, the chicken noodle bowl and khao soi. Customers at U & Me are all kinds of people, Miniyog said, usually looking for particular ingredients they need to cook at home. “If they’re making an Asian dish, they’ll come in looking,” she said.

Shoppers can find ingredients like Pho spice packets, tofu, kimchi, rice flour and mung beans at U & Me. They also carry produce typically found in Asian dishes like ginger, eggplant, bok choy, napa cabbage and mung bean sprouts, among other items. Along with ingredients for cooking, U & Me sells Asian snacks, sweets and sodas as well. Most of the groceries come from Thailand, Japan, Korea, Vietnam and the Philippines. M

Other Spots in the Area LA TIENDA 3 ESTRELLAS 1250 Main Street Tupelo, MS 38801 LA PLAZITA 1182 Nelle Street Tupelo, MS 38801 ASIAN FOODS MARKET & RESTAURANT 210 Mississippi Hwy. 12 Starkville, MS 35759 TIENDA LA GUADALUPE 409 East Water Street Ripley, MS 38663 TIENDA EL CARRETON 1122 North Lamar Blvd Oxford, MS 38655

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Lemon Rose Gin Fizz recipe by MEGAN DYE

This cocktail was created with Mississippi-made Wonderbird gin.

It’s such a unique gin that it deserves to come forward more than any other flavor in the cocktail — So, I kept it simple with this drink. With all of the flowers and herbs that top the drink, you’re flooded with amazing, calming scents when you take a sip. All of those aromas then give way to the delicious gin and rose flavors. The rose syrup really complements the taste of Wonderbird’s gin. It’s the perfect drink for an evening under the stars.

INGREDIENTS 2 oz. Wonderbird gin 1.5 oz fresh lemonade 2 oz light rose syrup 1 egg white For the rose syrup: 1 cup edible roses 1/2 cup water 1/8 cup sugar, add more to adjust sweetness, if desired DIRECTIONS For the rose syrup: In a saucepan, bring water and roses to a boil. Once the rose petals begin losing color, remove from heat. Let sit in airtight container overnight in the fridge. Once cooled, strain to remove roses and petals and pour remaining liquid into small saucepan. Add 1/8 cup of sugar and bring to a boil.

Stir frequently until mixture begins to thicken. Then, take off of heat and let cool. Syrup will last for up to 2 weeks in fridge in airtight container.

For the drink: In a shaker, add gin, rose syrup, lemonade, and ice. Shake for 10 seconds then pour into chilled coupe glass. Pour one egg white into shaker.

Shake vigorously with a little ice. You want it to become frothy. Pour shaken egg white over cocktail to create a thin layer of foam. Garnish with edible flowers (pictured: dill flower, rose petals, rosemary, fennel and phlox).

For mine, I used dill flower, rose petals, rosemary, fennel and phlox.

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DRINK UP