Remarkable People Along the Journey Archives - Page 2 of 2

5 Oxford Faces that Make a Difference

04/27/2018 By: CCPearsoncomment

During a recent visit to Oxford, Mississippi, I met 4 men who have made a tremendous difference to the town and even well beyond its borders. They have different passions and “causes,” but each one continues to make an important impact. The 5th man is not someone I met but is someone I remember from my childhood as a person who demonstrated tremendous bravery and courage.

JOHN T. EDGE

John T. Edge left a corporate job in Atlanta in the summer of 1995 to move to Oxford and enroll in the Southern Studies program at Ole Miss. In his own words, he “reinvented himself.” He chose to focus on food in the south and how that has shaped who we are and what we are becoming. He is the director of the Southern Foodways Alliance and is a frequent contributor to Oxford American and Garden and Gun. He has appeared on numerous television shows and radio broadcasts.

John T. Edge, Southern Foodways Alliance

John T’s command of the English language kept me spellbound. I bought a copy of his latest book – The Potlikker Papers: A Food History of the Modern South — as soon as I could get to the bookstore. The Potlikker Papers has won numerous awards and was even adopted by the City of Nashville as their official book. It chronicles a 60-year-period in the South’s history as told through food. His writing will draw you in, and you’re guaranteed to learn more about what makes Southerners think, act and eat the way we do.

JACK MAYFIELD

Jack Mayfield has been referred to as “the guru of Oxford.” He was an insurance company executive who became a history professor and a newspaper columnist. As a fifth generation Oxonian and a proud graduate of Ole Miss, he knows the town and the university intimately and shares his knowledge freely during Double Decker Bus Tours. He even takes time to tease any tourists who might be fans of other SEC schools, especially LSU fans.

Jack Mayfield, Oxford historian

I was privileged to be on one of his tours a few weeks ago and learned about some of the famous homes in Oxford, about Hoka, the Native American woman who originally owned the land, about what happened on the university campus during the Civil War and many other very intriguing tidbits.

Jack has recently been fighting cancer, but everyone is happy to have him back conducting tours down North Lamar Boulevard, around the square and through the campus. He knows lots of stories and is the go-to source of information about Oxford. His passion is preserving the town’s robust history. I can promise you will be entertained.

BRIAN WILSON

Because of Brian Wilson, I now understand who L.Q.C. Lamar was and what some of his contributions to U.S. history were. Brian has studied Lamar thoroughly and conducts very interesting tours at the L.Q.C. Lamar House in Oxford. Because of his vast knowledge on the subject and through his position on the Lamar House Advisory Board, he speaks to civic groups, writes about Lamar, and is working on a biography of Lamar which should be published in the near future. Wilson has national government affairs experience, as well as success in spearheading local projects. If you take a tour, I’m quite confident he can answer all your questions. Wilson understands not only the facts of Lamar’s life but also the motivations and circumstances behind the scenes.

Brian Wilson, curator at L.Q.C. Lamar house

L.Q.C. Lamar, to name a few of his accomplishments, taught (over the years) mathematics, ethics and law at the University of Mississippi. He served in both houses of the U.S. Congress, was the Secretary of the Interior under President Grover Cleveland, and sat on the U.S. Supreme Court. Lamar was one of eight people included in John F. Kennedy’s book Profiles in Courage.

RICHARD HOWORTH

Richard Howorth is the owner of Square Books in downtown Oxford. Howorth opened Square Books in 1979 in a location above the present children’s store, Square Books Jr. Now, his businesses encompass 3 buildings, and he refers to them as “a family of bookstores.” Howorth credits much of the success of his store to the amazing array of writers who have lived or spent significant time in Oxford. John Grisham, for example, lived in Oxford for six years and did his first book signing there. Willie Morris moved to Oxford in 1980 and brought a lot of famous writers here who were his “pals.” Bill Ferris, at the Center for the Study of Southern Culture, is a strong fan of Square Books and brought in Alex Haley and Alice Walker. Barry Hannah came in 1982. And those are just a FEW of the names Howorth mentioned when I toured his store with a group of fellow travel writers. Howorth, by the way, is a former mayor of Oxford.

Richard Howorth, owner of Square Books in Oxford MS

The shelves are lined with signed copies and an impressive array of first editions are housed upstairs. Square Books hosts an average of 160 events each year, with many of those being book signings and readings.

The upstairs balcony of Square Books is a popular hangout for students, and Howorth added with a smile that students occasionally”buy actual books and actually read them!” Howorth admits that his job is fun, so much so that he is reluctant to go home every day. “It’s addictive,” he says.

JAMES MEREDITH

James Meredith, who will be 85 in June, was the first black student enrolled at the University of Mississippi. When he arrived to register on September 20, 1962, his entrance was blocked. Riots broke out in which two people were killed and three hundred injured. It was a significant showdown between President John F. Kennedy and Mississippi Governor Ross Barnett. Kennedy prevailed, and eleven days later, Meredith began classes. A monument to that event is on the Ole Miss campus and consists of a statue of Meredith facing an open door — very meaningful and appropriate. He received a degree in political science and later earned a law degree from Columbia University.

Meredith has been a civil rights activist throughout his life. I found it very interesting that in every photo I made of the monument, African- Americans could be seen in the background. MANY students are there as a result of Meredith’s barrier-breaking actions.

James Meredith

James Meredith and the open door.

As happens often when I visit new places and meet passionate, influential people, I ask myself “What am I doing that makes a contribution in my community?” All of these men have contributed (and some continue to contribute) to the enhancement of the lives of others in Oxford and beyond. They inspire me.

Colossians 3:23 – “Whatever you do, work at it with all your heart, as working for the Lord, not for human masters,”

All the Best, Brother Earl.

03/09/2018 By: CCPearson5 Comments

Tomorrow I have the privilege and honor of playing for a wedding. That, in itself, is not particularly remarkable or blog-worthy. I have, after all, played for dozens of weddings. The number might actually be closer to 100. Each one has featured a blushing bride, a nervous groom, smiling well-wishers and a pretty cake. What makes tomorrow unique is not that it’s a wedding, but who the groom is and what this wedding represents for him.

Steve and I joined First Baptist Church in Hartselle in July of 1973, when I was about five months pregnant with our first child. Earl and Irone Jacobs and their two daughters Patricia and Erlene moved to Hartselle the last weekend in September of 1973. They immediately joined First Baptist because Earl had been called to be the Minister of Music for the church. I went into labor with Laura about three weeks early, and she was born November 1. I understand that I was one of Brother Earl’s (we Baptists almost always refer to our ministers as “Brother”) first official ministerial hospital visits. What makes the visit unforgettable was that he very thoughtfully brought me some Babe Perfume when he visited that day, in honor of my brand new baby. 🙂 Remember this was in the early 70’s. Times were simpler, more innocent. No one conjured up innuendos. It was just a sweet gesture that brought a big smile to my face.

A couple of months later, Miss Evelyn Howell, who had been the long-time pianist at First Baptist, became very ill and subsequently died. Brother Earl knew I was a musician and asked me to fill in until Miss Evelyn could come back. I accepted. Miss Evelyn was never able to return, and Brother Earl and I ended up working together for the next 14 years. Every Wednesday night for choir rehearsal, twice on Sunday for services and for innumerable weddings, funerals, revivals and VBS opening worship times, Brother Earl and I were a team. Several organists came and went during those years, but we forged on with choir anthem after choir anthem and solos, duets, trios, quartets, cantatas and offertories of every description and genre.

One rehearsal that Brother Earl instituted with frazzled young mothers in mind was a weekly morning handbell practice. He had a babysitter lined up for our kiddoes, and we walked in to find fresh doughnuts and orange juice. Yes, we got around to ringing those bells at some point, but mostly we had a happy relaxed excuse to get together and laugh awhile. Our ringing skills were NOT legendary by any means. . . with the possible exception of the time he convinced us to play our way down Main Street on the back of a flatbed truck during the Christmas parade. Whoa.

Brother Earl’s wife Irone sang in the choir during those years and was always his partner in ministry. She had quite a few illnesses but kept going as well as she could. I played for both daughters’ weddings and taught Erlene piano lessons for several years. Suffice it to say that bonds of mutual admiration and respect were formed that have continued for over 44 years.

The last few years of Irone’s life were difficult with her serious health limitations that were extremely confining for both of them. When she died in December of 2016, they had been married for 65 years. Brother Earl was a role model for husbands everywhere in his devotion and commitment to Irone and to the vows they took in June of 1951.

Afterward, Brother Earl needed to get out and stay busy — understandably so. He accepted a position as an interim music minister for a small church in Morgan County and met Margaret Tatum. They developed a friendship that turned into love, and their’s is the wedding I will have the privilege of playing for tomorrow.

Brother Earl will be 87 on April 10th, and Margaret is 76. All of us who love Brother Earl (and I’m sure Margaret’s family and friends feel the same way) are praying that he and Margaret will be granted good years to travel, laugh, and savor this time in their lives together. Love at this stage of life couldn’t come to a nicer guy.

All the best to you and Margaret, Brother Earl.

1 Samuel 26: 23a – “May the Lord repay every man for his righteousness and his faithfulness . . . “

2 Chronicles 16:9a – “For the eyes of the Lord run to and fro throughout the whole earth, to show Himself strong on behalf of those whose heart is loyal to Him.”

Learning from Passionate People: Thomas Edison and Henry Ford

03/02/2018 By: CCPearson2 Comments

When Steve and I were in the Fort Myers/Sanibel Island/Captiva Island part of southwest Florida recently, we spent a very enlightening morning at the Edison and Ford Winter Estates, strolling around the gardens, homes and museum. I highly recommend a visit to this historic place. You’ll be inspired, and it will give you a great sense of pride that these two men were Americans who contributed their genius minds to enhancing the lives of others. Thomas Edison once remarked that he wished he could live 300 years, because he had enough ideas rolling around in his brain to stay busy for that long. In the “short” 84 years that he lived, he was granted 1,093 U.S. patents. It’s startling to think how many more could have been issued if he had lived longer. The friendship that was formed between Thomas Edison and Henry Ford (who had hundreds of patents of his own) was significant and striking in its nature.

Children’s book about Edison and Ford.

Can you just imagine the conversations those two might have had?!

The wide porch of Thomas Edison’s home.

Here are just a few of the facts I learned that day:

Thomas Edison had 6 children – 4 sons and 2 daughters – three with his first wife Mary who died unexpectedly in 1884 at the age of 29, and then three with his second wife Mina who outlived him by 16 years. But, out of those 6 children, he only had 4 grandchildren. They were the children of his daughter Madeleine who married John Eyre Sloane, so their last name was Sloane and not Edison. BUT, they all had the middle name of Edison — John Edison Sloane, Michael Edison Sloane, Thomas Edison Sloane and Peter Edison Sloane.
Thomas Edison really hated the winters in New Jersey and loved fishing. He bought the 13-acre plot of land in Fort Myers while on a trip with his friend Ezra Gilliland, when Fort Myers only had a population of 349 people. The property had waterfront access to the Caloosahatchee River.
Caloosahatchee Riverfront at the Edison-Ford Winter Estates.
Thomas Edison had a boat dock built first, so supplies could be ferried to the property, then had a house and laboratory built. He and Mina spent their honeymoon on the new estate in 1886.
View of the Edison home.
Edison only slept 4-6 hours per night. His brain was filled with too many plans, designs and notions.
Authentic furnishings in the Thomas Edison home, except for the light bulbs which are modern.
Henry Ford was an employee at the Detroit Edison Illuminating Company when he and Edison met at a conference. They partnered to develop an improved storage battery for the Model T, and later included Harvey Firestone while forming the Edison Botanic Research Corporation (EBRC) to do rubber research.
The Ford and Edison families enjoyed a camping trip together in the Florida Everglades in 1914, and that’s when Henry Ford was introduced to the idea of owning property in the Fort Myers area. In 1916, Ford purchased the property adjoining Edison’s.
Henry Ford’s winter home, adjacent to Thomas Edison’s property.
Ford didn’t like Florida quite as much as Edison did and only visited for a couple of weeks each year. He did, however, manage to time his visits to his Fort Myers property for Edison’s birthday (February 11) for a number of years.
Ford gave Edison a Model T, but Edison was unsuccessful in learning to drive it. A chauffeur had that honor for many years.
Henry Ford with one of his trucks.

The docents and tour guides are extremely knowledgeable about all-things-Edison-and-Ford, particularly as it pertains to this property, so you will learn MUCH more when you visit. These are just a few interesting facts that were on my mind today.

When I think about creative people in the Bible, Noah comes to my mind for building the Ark. But, of course, God gave him the exact plans and dimensions to use. I also think of David, who creatively and expressively wrote so many Psalms (songs/poems).There were two men in the Bible who were specifically mentioned for their creative abilities — Bezalel and Aholiab. God, as is always the case, is the One Who weaves intelligence and special tendencies into each of His people. I don’t know very much about the spiritual beliefs of Edison and Ford. I hope they had faith in Jesus Christ. I am grateful for the talents God gave them and for the inventions I have in my life today as a result of their work.

Exodus 35:30-36:2

³⁰And Moses said to the children of Israel, “See, the Lord has called by name Bezalel the son of Uri, the son of Hur, of the tribe of Judah; ³¹and He has filled him with the Spirit of God, in wisdom and understanding, in knowledge and all manner of workmanship, ³²to design artistic works, to work in gold and silver and bronze, ³³in cutting jewels for setting, in carving wood, and to work in all manner of artistic workmanship.

³⁴“And He has put in his heart the ability to teach, in him and Aholiab the son of Ahisamach, of the tribe of Dan. ³⁵He has filled them with skill to do all manner of work of the engraver and the designer and the tapestry maker, in blue, purple, and scarlet thread, and fine linen, and of the weaver—those who do every work and those who design artistic works.

36 “And Bezalel and Aholiab, and every gifted artisan in whom the Lord has put wisdom and understanding, to know how to do all manner of work for the service of the sanctuary, shall do according to all that the Lord has commanded.”

²Then Moses called Bezalel and Aholiab, and every gifted artisan in whose heart the Lord had put wisdom, everyone whose heart was stirred, to come and do the work.

Learning from Passionate People – Cajun Cooking with Cosmo’s Chef Jack Baker in Orange Beach, AL

02/23/2018 By: CCPearsoncomment

Steve and I recently attended a cooking demonstration by Chef Jack Baker at Cobalt in Orange Beach. Chef Baker is actually referred to as a Corporate Chef because he oversees the kitchens and culinary creations for Cobalt, Cosmo’s and Luna’s — three of the wildly-popular restaurants owned by Brian and Jodi Harseny. Baker and Brian Harseny have been friends for 22 years, and that friendship has led to some wonderful dining experiences for guests to the Alabama Gulf Coast.

Cooking demonstration at Cobalt led by Chef Jack Baker.

Chef Baker shared that he was born and reared in Tuscaloosa, starting his kitchen career as a dishwasher at Boy Scout Camp when he was 11 years old. He migrated to the Gulf Coast in 1991, got a degree in Culinary Arts/Chef Training at James H. Faulkner State Community College and has been a Sous Chef or an Executive Chef ever since. Baker is married and has a college-age son. Cosmo’s is the oldest of the restaurants owned by the Harsenys, and Chef Baker was very involved from its inception.

Chef Baker uses mirrors to demonstrate his techniques.

He won the Best Chef of Alabama Competition in 2013 at the Wind Creek Casino and has placed near the top several times in the World Food Championships. His creation Banana Leaf Wrapped Fish made the list of “100 Dishes to Eat in Alabama.”

According to Alabama.travel – “Jack Baker, the corporate chef for Cosmo’s, says many of the menu items are inspired by his own childhood favorites. Baker credits his mother and grandmother’s Filipino heritage and his Southern upbringing for his cooking style. Traditional Filipino cuisine can range from simple fried fish to elaborate paellas and whole-roasted pig. These traditions combined with the heartiness of Southern cuisine makes Baker’s skills in the kitchen diverse and unique.”

And, according to the Cosmo’s website — “Corporate Chef, has mastered the essence of true Southern cooking. His love of French cuisine and his passion for down home fare are evident in every dish he creates. His love of the south can be attributed to the over-abundance of fresh fruits and vegetables, as well as the bounty of fish and game that he uses in all his dishes.”

Because Mardi Gras was on everyone’s minds when we attended our class, Chef Baker taught us his tricks for preparing Blackened Catfish, Dirty Rice Base (which is mixed later with Jasmine Rice or Risotto) and Remoulade Sauce. I was happy to FINALLY learn the secrets of blackening fish: 1) A well-seasoned, hot cast iron skillet 2) Fish, chicken or meat that is dredged in melted butter and sprinkled liberally with creole spice (he prefers the one by Paul Prudhomme, famous New Orleans chef) 3) No oil in the skillet, just the butter from the fish 4) Expect a LOT of smoke from that hot skillet and the butter 5) After blackening (not burning) on both sides, you finish by placing the fish in a 375-400-degree oven for 8-10 minutes.

Chef Baker taking time to answer many questions.

After talking to us (while he worked creating incredible aromas in the room), each of the attendees was served a generous portion of the dishes to rave reviews.

Blackened catfish, Dirty Rice and Remoulade Sauce

It is such a joy to watch someone who genuinely loves what he does and is willing to be a teacher.

As I was thinking of a Bible connection, there were plenty of women cooks who came to mind — Martha in the New Testament (Luke 10:38-42), Sarah, at the urging of Abraham, making the cakes of meal for their three angelic visitors (Genesis 18:1-15), etc. But, several men stand out, also.

Genesis 19:1-3 – Lot prepared a feast for 2 angels who came to Sodom.

Genesis 25:29-31 – Jacob prepared a stew for his brother Esau.

John 1:9-15 – Jesus Himself prepared a breakfast for His disciples, not only to feed them physically, but to strengthen their faith, to give instructions, and to restore His relationship with Peter.

Take a few minutes to enjoy these passages. Preparing food for others is a wonderful way to serve and minister.

Learning from Passionate People — Soap Makers in Orange Beach

02/16/2018 By: CCPearson2 Comments

I love meeting people who are passionate about what they do, the business they own, the products they create. There’s a sparkle in their eyes and a contagious enthusiasm in their voices and personalities. During the next several weeks, I want to introduce you to some of the people I’ve recently observed.

ALI AND RUTA QURESHI

Owners, Harmony Creek Farm, San Roc Cay in Orange Beach, AL

Harmony Creek Farm, San Roc Cay in Orange Beach, AL

Their motto is “Life Is Short! Use Good Soap!” And the Qureshis make really good soap.

Ali and Ruta Qureshi enjoying their soapmaking business together.

Ali and Ruta had their farm and business in the D.C. and Virginia area until about a year ago when they decided to relocate to Orange Beach. Generally, Ali takes care of the front of the store, helping customers, stocking shelves, etc. while Ruta makes the soap in her laboratory/workshop/teaching area in the back. Occasionally, Ruta’s 88-year-old mom even gets in on the fun and is referred to as “a mold-lining queen.” Ruta says that her interest in soap-making emerged as a great combination between the craftiness her mom had and her father’s background as a chemist. She smiles when she talks about a Pakistani and a girl from North Dakota meeting when they were both students at George Washington University in D.C. When they first met, she had no intention of actually dating him, but she was immediately attracted. And, the rest is history.

Ruta, in addition to making 6-7 batches of soap per week for the store, teaches two types of classes. One is “Introduction to Cold-Process Soapmaking” and the other is “Fizzing Bath Bombs,” which is particularly fun for Girls’ Day Out times, Birthday Parties or family time. In the Fizzing Bath Bombs class, students can customize their bombs with different fragrances, colors and botanicals and then take the bombs they make home. The cold-process class is more of a demonstration/explanation/observation event, but students still leave with a luxurious soap bar of their own choosing. The whole store smells AMAZING!

Ruta Qureshi shows a few of her tools.

Adding the color to a batch of soap.

Ruta emphasizes the importance of using high quality products on our skin, which is actually our largest organ. At the same time, she doesn’t think soap has to be boring. It can actually be very artistic and beautiful. She begins with a combination of olive oil, palm oil and coconut oil (important for a good lather) and combines those oils with the exact amount of lye. Precautions have to be taken when using lye, but “you can’t make soap without lye.”

She shared that lemongrass is their #1 selling soap, among other tidbits such as “lavender is a well-behaved oil” while “cinnamon is a cranky oil.” I had no idea!

Their main customer base is derived from those who come into the store (and they offer a Frequent Buyer card), but their on-line orders are growing. They also have some high-end customers. For example, they created a cherry blossom soap for the VIP clients at the Ritz-Carlton in the DC area wrapped in beautiful origami/rice papers, and they just created some custom Valentine’s Day soaps for the Ritz in New Orleans. What about Mardi Gras-colored soap that smells like king cake? Oh my!

Cherry blossom soap smells divine.

Beautiful papers for wrapping a custom soap order.

Mardi Gras soap that smells like King Cake.

Valentine soaps waiting for New Orleans clients.

All of their soaps are vegetarian, and most are even vegan, except for a few which contain goat’s milk or honey. And, did I mention that they even make soaps for dogs and cats?? My resident veterinarian approved the ingredients list. 🙂

Harmony Creek Farm even serves the needs of 4-legged customers.

They are happy to make custom soaps for wedding favors, showers or special events and will make a special color and scent with a custom label or tag.

Contact Ali and Ruta at 27267 Perdido Beach Blvd. #114, Orange Beach, AL 36561. The phone number is 251-974-7627 (SOAP) and the website is www.harmonycreekfarm.com.

Those of you who are blog subscribers know that I generally share a devotional/spiritual insight in my Friday posts. Today I’d like to remind you of the story of husband/wife Aquila and Priscilla whose story is found in Acts 18 of the Bible. They were tentmakers who worked together and were very instrumental in helping Paul in his ministry in Corinth and later Apollos in Ephesus. Take time to review their story. (The chapter is short and very interesting). I thank God for people who set examples in the past, and I pray God’s blessings on Ali and Ruta Qureshi’s marriage and their business.

Do Yourself a Favor — Watch an Expert Chef Prepare Your Meal

09/11/2017 By: CCPearsoncomment

Really. Do yourself a favor. Think of it as a splurge or an early birthday or Christmas gift for yourself and a friend. Call and reserve your spot for one of the three remaining cooking classes being offered by Chef James Boyce, owner of Cotton Row, Commerce Kitchen and Pane e Vino in Huntsville and Galley and Garden in Birmingham. The series is called “Eat Simply, Eat Smart, Eat Well” and the dates left this fall are September 13, October 11 and November 8. The classes are held upstairs over Cotton Row Restaurant at 100 Southside Square and last from 6:00 to 9:00 p.m. The cost is $110 per person plus gratuity for the wonderful server who works with Chef Boyce.

I was fortunate to attend a class with only 6 other people, so the fact that we had the advantage of Chef Boyce’s expertise and attention for three hours, along with getting to watch him work from only a few feet away, was an amazing privilege. He has such skill, passion and imagination. Seeing him demonstrate his knowledge and skill was similar to me to watching someone perform a piano concerto with a major orchestra. Inspiring.

The evening began with a cheese and charcuterie board filled with specialties recently brought back from France and proceeded immediately to escargots with pesto on large croutons. Several in the group tried escargots for the very first time and really liked them. I can’t believe I didn’t get photos of these first items. I guess I was just too awestruck that I was actually there. We were promised a three-course meal, but by the end of the evening I could count at least SIX!! And there wasn’t a single casserole in sight. Chef Boyce made a point of using ingredients that could be found in places like Whole Foods and Fresh Market, and his utensils were accessible also. Each class is different, but I’m sure you will be more than happy with whatever he prepares if you’re able to attend one.

Sea scallops topped with Harissa and served over a roasted cauliflower puree came first. Obviously, butter, olive oil and sea salt hold the keys to much success in the kitchen. We learned the best way to sear scallops, how to roast cauliflower and that Harissa is a mixture of blended peppers. It really did make the flavor pop!
Chef James Boyce using his favorite skillet.

Hands that are highly skilled in chopping and mincing.
Chef Boyce moved on to large shrimp with heads-on, almost the size of prawns, and we saw him incorporate lobster mushrooms (no, I had never heard of them either) and finely minced fresh chives. I loved those mushrooms. Oh my!
Head-on shrimp with lobster mushroom.
Next came a cold plate of a lettuce-free salad. Tomatoes, green olives, shallots, anchovies, and an aged balsamic with the surprising addition of Burrata cheese on a flat, wide crouton. Think of Burrata cheese as being a mixture of mascarpone and mozzarella with butter in the middle — soft, white (almost resembling a poached egg) and heavenly. In keeping with the theme of eating simply and healthily, Chef Boyce kept stressing the idea that we should strive for quality in our kitchens and on our plates, rather than quantity.
Cold plate with tomatoes, olives, an anchovy and Burrata cheese.
The pasta Chef Boyce used was made from chickpea flour and gluten-free. He created a sauce with minced shallots, diced pears, oil, butter, heavy cream, asiago-cheddar cheese, and pizza peppers (like a mild jalapeno). The pears gave a delightful texture and crunch. I bet even the pickiest grandchildren would go for this dish.
Chickpea pasta dish.
The main entree consisted of slices of New York strip steaks over roasted white asparagus with a sauce of veal stock, Dijon mustard, ginger, shallots, red wine, heavy cream and a lot of pepper. Mercy! It was tempting to just eat that sauce with a spoon. Wow.
New York strip steak over white asparagus.
Just when we thought there couldn’t possibly be anything more, we were served a Sicilian Mousse with blackberries and a section of OroGold grapefruit. Beautiful, light and scrumptious. We didn’t get to watch this preparation because I’m sure it was done earlier in the day. The flavor of blood oranges in the middle made this dessert extra-special.
Sicilian mousse for dessert.

I learned lots of tips and tricks, but I believe I need to practice them on Steve before I advertise them. You just need to go and learn for yourself. Chef Boyce is happy to answer questions, and these classes are a great way to get to know him and his very approachable personality.

Gurley’s Soggy Bottom Music Barn in Somerville, AL

02/20/2017 By: CCPearson2 Comments

It is one of North Alabama’s hidden treasures. Located only a short distance from the intersection of Highway 36 and Highway 67 heading toward Brewer High School in Morgan County, Joel Gurley and his friends have created a venue for good food, good music and a way to help folks in need.

Sign at the entrance.

When Joel was asked about his motivation for building his barn, he quickly said, “It was for the veterans on Memorial Day.” He and his son had the land, and a large group of their friends donated labor to get the structure ready for use. First priority has always gone to the veterans, but after that cause was underway, various music groups were invited to come and play. Things took a downward turn in 2008, when the whole country had a financial crash of sorts. At that point, Joel realized that just having a band to come out and play wasn’t cost effective, so he began to look for worthy causes to support. He understood that having benefits at the barn could do a lot to help a family, so during the last 5 or 6 years, his efforts have been concentrated on veterans, raising money for families, helping the Civitan Club and utilizing different organizations for the cooking.

Soggy Bottom Music Barn from the parking lot.

Music still happens at the barn. Pretty much every time a benefit is held, music groups such as Jeff Whitlow, the Trinity Mountain Boys, Stan Nelson and Hurricane Creek, Fellowship Quartet, and/or Poorhouse Band donate their talents to bring people in to buy the barbecue which in turn provides funds for the families with needs. Joel remembers proudly: “The most that was ever raised in one night was $17,000 to help a family, and we’ve gotten close to that many other times.” He added with a grin, “The highest cake we ever sold brought $440!” In those cases, ladies bake the cakes and then donate them to the cause. When a benefit is held, Joel and his volunteers buy the meat and take only those expenses out of the proceeds. Nothing is taken out for labor. All of that is donated. Every penny of the rest goes to the family being helped.

Large barn ready to be used to help families and organizations.

Other organizations benefiting from Gurley’s Barn include the Brewer football team, the cheerleaders, the Gun Club and the Brewer High Chorus comes in once a year to present their concert. A church in Hartselle offers a tutoring program near the school, and the Barn has helped them raise $9000 a year for the past three years.

On the day Steve and I visited, volunteers were cooking over 70 Boston butts pre-sold by members of the Civitan Club. It was a real pleasure to speak with Civitan members, Cathy Muir and Ed and Merle Higdon. The Somerville Civitan Club stays very busy building wheelchair ramps — sometimes as many as 4 per week — and often their fundraising events are designated to provide resources for those ramps. Ms. Muir stated that there are many veterans living in the Somerville area, which explained the need for so many ramps. Plus, they also join forces with Civitans in Priceville and Hartselle when the need arises for ramps in those towns. However, on this particular day, the sale of Boston butts was specified for the 100th Anniversary of Civitans in Birmingham, representing the Alabama North district. Any money leftover was earmarked to go directly to the Civitan Research Center at U.A.B. (University of Alabama in Birmingham). Its main objective is to find the cause of mental and physical disabilities. I must say here that the two Boston butts we bought were scrumptious. The meat was well-seasoned and smoked to perfection. Ms. Muir also shared a recipe for her version of Brunswick stew using meat from a Boston butt. I hope to try it very soon. If you’re interested, see the recipe at the end of this article. It looks wonderful!

Checking the internal temperature of the Boston butts almost ready to come out of the smoker.

Fresh-smoked Boston Butt, ready to enjoy.

Generally speaking, more money is made when the meat is cooked, portioned out and sold in individual plates, rather than just sold as individual Boston butts. And, with the individual plates, more people can get involved in the projects. Mothers of the students in the school organizations can come in with their potato salads, baked beans and cakes, etc. and help make up the plates. And, according to Joel, “The more people involved in something, the better it is.” Knowing that so many different people come in to help, I was particularly impressed with the high health rating displayed on the wall in the barn’s kitchen.

High health rating in the kitchen of Soggy Bottom.

Joel quickly pointed out the people cooking on the day we were there and reminded us that these projects are very dependent on volunteers. Most at Soggy Bottom are neighbors and friends from the area.

Gurley’s Soggy Bottom Music Barn is available to rent out for events of all kinds, even weddings. Joel says that renters are welcome to bring in whatever they’d like in the way of decorations, etc. He just requires that everything be put back the way it was when the event is over. Joel’s number is (256) 606-7083 to make a reservation. He welcomes your inquires.

His next big event on the calendar will be held the last Monday in May, Memorial Day, probably the one he looks forward to more than any of the others. In addition to the great food and music, there will be a program honoring area veterans. He said anyone who loves America is welcome to come. Who could resist an invitation like that?

This one man with his desire to help people reminds me so much of the illustration of tossing a pebble into a pond creating continual ripple effects. Thank you, Joel, for inspiring me. I thank you for your generosity to the people of Morgan County, and I wish you much success in the days ahead.

Joel Gurley and me in front of the Soggy Bottom stage.

Cathy Muir’s Stew:

2 lbs Hamburger meat, browned and drained

1 lb BBQ pork, cooked and pulled

1/2 lb boned chicken, cooked and pulled

2 lg onions

2 cans cream corn

2 cans white corn whole

1 can tomato sauce lg

1 lg bottle of good ketchup (I bet that means Heinz)

Tabasco to taste

salt and pepper

Combine all ingredients and cook in slow cooker for 4 hours on high or on stove top for 2 hours at med heat stirring often.

Ira Chaffin, Sculptor Extraordinaire: One of the Fascinating People We’ve Met in our Travels

01/16/2017 By: CCPearsoncomment

I am SO VERY GLAD that Steve and I had an opportunity to meet, to talk with, and to watch Ira Chaffin in action last May in Birmingham. We spent two nights in one of the B & B’s owned by Chaffin and his wife Sheila and learned that he was a renowned sculptor who even had a Carousel Carving School in the basement of the inn where we were staying. Furthermore, he welcomed visitors!

Sadly, the Chaffin Carousel Carving School no longer exists . . . but once, it did.

We saw him in action with one of his students and listened as he told how the process of carving a carousel animal takes place.

Ira Chaffin — planning ahead is vital to success.

Ira Chaffin — how a carousel head is blocked and formed.

Ira Chaffin — looking at the smooth finished results.

Ira Chaffin — some teeth are carved, some are ordered elsewhere and inserted.

And the room upstairs where we were staying had some of his most opulent finished pieces on display in the bay window.

Hassinger Daniels Mansion bay window in the Camelot Room.

Ira mentioned that he often hosts homeschool groups and Boy Scout troops who are interested in his craft, so naturally that led to one of our favorite topics — our 12 grandchildren. He quickly agreed to host us for a couple of hours during the coming summer’s Cousins Camp, and we set a date. A couple of days before we were to arrive (and before we realized we’d have to postpone Cousins Camp because of my dad’s illness), Sheila Chaffin called to tell us that Ira wouldn’t be able to meet the children after all because he was in the hospital. I told her that we certainly understood and would plan a time in the future.

Closeup of a magnificent carved winged horse in the parlor.

Unfinished giraffes sit in the window.

Sadly, when we finally WERE able to plan Cousins Camp for the week before Thanksgiving, I received a heart-breaking reply from my inquiry about scheduling a visit. Ira died of inoperable pancreatic cancer on September 5, 2016.

Ira had a rare skill. Very few people have the ability he had to make blocks of wood come alive. And his was one of only 4 carving schools in the United States. One of his quotes that I loved was: “It takes approximately an hour to learn to carve wood. But it takes a lifetime to learn to be a good decision maker.” Obviously, once something is carved away, it can’t be replaced. So, Mr. Chaffin knew and taught others to do plenty of planning before carving.

It is still possible, of course, to see examples of Ira Chaffin’s work. Mrs. Chaffin continues to operate two B & B’s in the Five Points area of Birmingham. The location is near several top-rated restaurants and the inns’ architecture and decor are remarkable. Sheila is a gracious hostess who loves to talk about the history and details of her properties.

Cobb Lane Bed and Breakfast

Hassinger Daniels Mansion Bed and Breakfast — This one doesn’t have a separate website, but you can see it here on Facebook. Plus, I wrote an article about it for Trip101.com here.

Steve and I see so many amazing sights on this travel writing journey, but by far, our favorite part is getting to meet fascinating people all along the way.

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