Keep them entertained (and learning at the same time!) with some free sample coloring pages from Amazing Alabama and Amazing Georgia, the first installments in Laura Murray’s “Amazing States” coloring book series.
The Visitors Center is not open currently. The lovely Pavillion is closed, too. But all those miles and miles of well-maintained trails and the interesting industrial ruins you’ll find along the way, are available to you right now. So are the paths strewn with trilliums and the incredible, panoramic views of the city.
You can appreciate the shifting shafts of sunlight dappling the forest floor through the branches of oak and hickory and sycamore trees all along your journey; take a break at Turtle Rock; and literally walk through eons of earth’s history in the quarry with limestone boulders embedded with fossils of brachiopods, bryozoans and crinoids (marine invertebrates from when this area was part of a shallow inland sea).
Kelly says the book was more than a decade in the making. But it was worth the effort because this place is important. He writes: “Every aspect of Birmingham’s existence—geological, anthropological, social, economic, political, technological—is encapsulated in the Ruffner story.”
So get out there and explore the mountain. Simply go there and back, become a member or pay your trail use fee and be sure to observe the 6-foot rule.
Social distancing has changed our food-centric state in ways we never imagined. Curbside service has become the new normal for many eateries. Others are relying heavily upon delivery services. Still others are altering their business models in more significant ways.
While lives depend upon safe interactions, livelihoods depend upon businesses remaining in business. I wrote a story for Alabama NewsCenter about some of the ways food- and drink-related establishments are addressing the coronavirus crisis.
The dining rooms at all four Ashley Mac’s stores are closed, but Ashley McMakin, who owns the company with her husband, Andy, is still making homestyle casseroles and salads and desserts for pick-up and limited delivery.
And now, the Ashley Mac’s team is offering something else, too.
“We were just trying to think of some things we could do for the community,” McMakin says, “and one thing we can get—that a lot of people cannot get at the grocery store—is produce.” So, they are packing boxes full of fresh fruits and vegetables. For $30, you can get a box of produce ranging from romaine, onions, broccoli and tomatoes to strawberries, cantaloupe and pineapple. McMakin says they will offer the produce boxes, which will vary according to what’s available and fresh, as long as there’s a demand and they can get enough produce in.
Be sure to check Ashley Mac’s social media outlets for availability of items and produce boxes. Call 205-822-4142 for free pickup or 205-968-4126 for delivery with a $100 order.
Panache, Domestique Coffee’s charming little coffeeshop down an alley off 20th Street in Five Points South, is closed for now. So is Domestique Coffee Café inside Saturn in Avondale, but the Birmingham-based, small-batch coffee importer and roaster that specializes in single-origin coffeebeans is banking on a brighter future.
Domestique is a multifaceted business that buys coffee from specialty growers all over the world including Haiti, Ethiopia, Bolivia, Mexico and elsewhere, so it’s not just local employees who are counting on this company.
So, CEO Nathan Pocus, who co-founded Domestique with his brother, Michael, says the company is inviting its customers to become co-founders, too.
They are offering a Founder’s Card for $100. Sales of the cards will help the business now and allow buyers to enjoy lots of benefits later including a free batch brew for a month upon Domestique’s reopening, (a $90 value alone), 10% off all purchases for life, free digital products for life, early access notifications for all special events, monthly discount codes to use on the company’s online platform, a ticket to the fun Founder’s Day party and more. Go to www.domestique.com to learn more.
Big Spoon Creamery, the Birmingham-based small-batch, artisanal ice cream maker, has closed both its stores for now. But their handmade frozen treats (pint packs and sammie packs) are available for 24-hour delivery in the Birmingham area.
Ryan O’Hara, who owns Big Spoon along with his wife, Geri-Martha, says everything is done online, and “it’s a great way for us to try to keep going and a great way to promote social distancing. People don’t have to leave their homes.”
So every day, they deliver as much ice cream as they can. “We didn’t think there would be such a huge response,” O’Hara says. “We’ve only been doing it for three days now, but we’ve had to cut off deliveries for the day when we reach our capacity. … We’re going round the clock. Desperate times call for desperate measures. We’re trying to do what we can to stay afloat.”
This home delivery allows Ryan and Geri-Martha to keep employing most of their full-time staff. Many of the part-time employees were college students who have since gone home. “We are prioritizing taking care of our people who rely on this job to support themselves,” he says.
Little Savannah Restaurant & Bar is a fine-dining establishment, although Chef Clif Holt likes to say when you’re there, you’re simply “dining fine.” His customers are still dining in fine style, but they’re doing it at home with takeaway dinners for two and four. And Chef Holt has figured out another way to help his historic Forest Park neighborhood where he has operated his restaurant for 16 years: He’s opening a neighborhood grocery.
The grocery will stock raw protein by the pound (ground beef, ribeyes, chicken and fresh Gulf shrimp and snapper); dairy and French baguettes; fresh produce (oranges, onions, tomatoes, potatoes, bananas and apples); and even toilet paper(!), paper towels, bottled water and boxes of latex gloves.
All the necessities for right now. All at fair market prices.
“We’re not going to get rich off it,” he says of the grocery. “But it’s a service we can provide at a reasonable cost and keep our flow going.”
That flow involves his employees, whom he’s trying to keep at work, and fish purveyors and truck drivers and even the folks who pick up the garbage. “People don’t think about that,” he says. “We have a shortage of thought sometimes about how these things are going to go. For me, the main thing I’m trying to figure out is how we can retain as much normalcy as possible.”
Normalcy currently means dinners for two or family dinners for four with the kinds of foods Holt’s customers have come to expect from Little Savannah. Things like hand-rolled pasta Bolognese or beef Bourguignon with herbed rice, Caesar salads and homemade focaccia.
You can check Facebook for the daily meal specials and follow Little Savannah on Instagram for more info. Orders must be placed by 4 p.m. for pick-up or delivery the next day. Curbside pick-up hours are 4-6 p.m., and there is a $5 delivery fee. Call or text 205-616-0995 or go to firstname.lastname@example.org to place your order.
Kay Bruno Reed, owner of Everything IZ, which includes IZ Weddings & Events and IZ Café, is one of the state’s busiest caterers, easily handling parties for hundreds and even thousands. On a smaller, more local level, she has been part of the Rocky Ridge neighborhood of Vestavia Hills for more than 20 years. Now, with weddings and large events canceled, she’s working to feed her neighbors—one family at a time.
She says, “Our staff has been working nonstop to keep our freezer stocked for our customers. We have been offering curbside pick-up for years but are now offering free delivery.”
She’s also stocking basic staple items like milk, bread and eggs. Reed says the response has been amazing. “Customers are thanking us for being open and feeding them.”
All of the company’s full-time employees who want to be there, continue to work there. Those who have chosen to self-quarantine, she says, are taking a portion of their paid time off.
Reed is approaching her work amid the COVID-19 pandemic in a positive way.
“My hope, first of all, is that it is over soon and with very few deaths.” She also says she hopes “parents will take this time to teach their children basic domestic skills while they are studying at home.
“My prayer is that this will bring our nation together for the good of all.”
Bedtime. Is there anything sweeter when your children are little? Brush teeth, storytime, one song, prayers and a goodnight kiss.
Bedtime. Is there anything harder when your children are little and you’re just flat worn out? And they want “just one more” story, song, kiss.
Why not now (when everything has changed) change up that routine, too? Here are some free! virtual storytime links for your kiddos and you. I found these links on Pure Wow, which I love. Thank you to Alexandra Hough for putting them together and sharing.
Storyline Online streams videos of celebrities reading children’s books alongside cool illustrations. Previous readers include Viola Davis, Chris Pine, Lily Tomlin, Kevin Costner, Annette Bening, James Earl Jones, Betty White and more.
Want to be the bedtime hero? Have Olaf (Josh Gad) from Frozen read to your kids tonight. The 39-year-old actor is helping out during these trying times by reading his favorite children’s books on social media.
Your options for virtual storytime are many and varied if you search the #OperationStoryTime tag on social media. You’ll find a growing (by that, I mean every few hours!) collection of children’s book authors, celebrities and illustrators reading books (their own works and others) aloud for children and families.
The artist, illustrator and writer Oliver Jeffers will read from one of his books every weekday (and talk about what went into making it) on Instagram Live beginning at 1 p.m. CST. These #stayathomestorytime episodes will be on his Insta story for 24 hours and on his site after that. As he says, “We are all at home, but none of us are alone. Let’s be bored together.”
Actors Jennifer Garner and Amy Adams launched the “Save With Stories” initiative in partnership Save the Children and No Kid Hungry. The idea here is to post storytime videos on Facebook and Instagram and raise money for children stuck at home right now.
The Brooklyn Public Library is closed, of course, but the folks there are still committed to children’s programming. You’ll find book readings, songs and more on Facebook Live and its website. View the broadcast on the Brooklyn Public Library Family page at 10:00 am. CST or catch past episodes on the Facebook page.
The Market at Pepper Place has, for decades, promoted a “know thy farmer” way of doing business full of meaningful human interaction and conversations that make buying fresh produce and enjoyable and entertaining.
In light of the COVID-19 crisis, the market is taking a different approach these days with a Drive-Thru Farmers Market and a pre-ordering system that still gives you access to locally grown veggie boxes, farm eggs, baked goods, meats and more.
The second week of the Drive Through Farmers Market, will happen on Saturday, March 28 from 7 a.m. to noon in the “big parking lot” on 2nd Avenue South.
In response to health and safety restrictions related to COVID-19, this “contactless” market will allow farmers to continue selling the freshest locally grown produce available in the state directly to customers, and minimize the elements of traditional farmers market transactions that have been deemed high-risk in the current climate.
Here’s how this Drive-Thru Farmers Market at Pepper Place works.
• Click on this link to find out which vendors are participating each week. Vendor listings and links are updated on Monday.
• Each participating vendor’s name will be noted with their offerings, how to order, the order deadline and how they will accept payment.
• Place your orders, pre-pay online, and you’re done until Market day.
• Saturday, 7am-Noon, come to the Pepper Place Drive-Thru Farmers Market in the Pepper Place parking lot on 2nd Ave. South.
• Please remain in your car at all times. The farmer will load the back of your vehicle with pre-purchased goods using gloves and social distancing!
Please note that there will be no walk-ups or onsite purchases. Market staff and a security guard will be onsite to assist and answer any questions. The farmers, staff and customers are expected to follow all recommended safety precautions, including social distancing and hand washing. If you are sick or feel unwell, please send someone else to pick up your orders.
The folks at the Market at Pepper Place say they hope this drive-thru market will be successful for their farmers and shoppers while complying with the latest safety recommendations of the CDC and our State and County health officials.
With everyone working together and supporting each other—and supporting our farmers and local businesses—we will get through this time stronger and better than ever.
Again click here for this Saturday’s vendor list and links to their order pages.
Since 2000, Pepper Place Market has offered a special space for local and regional farmers and many makers to sell each Saturday. We’ll be back to that again. Meanwhile, I hope you’ll continue to support them all.
While most of us are being advised to stay home, my deepest appreciation goes out to those who are essential to our society–the first responders, doctors, nurses, grocery store workers, pharmacists, gas station attendants, restaurant workers (who still are able to work) and so many more who are out there keeping things working and moving forward right now.
Thank you. Thank you all so much.
Now I’m going to ask some of you who are home to leave your homes today and go one place: Go give blood. If you can, briefly go out into this world and give blood. Then pick up some curbside takeout from a local restaurant. That’s all.
There is a huge need right now for both those things, and since it’s important that you eat well after giving blood, that takes care of that.
You can go to Red Cross Blood to find the nearest blood drive. Just put in your zip code. You can make an appointment at the UAB Medical Blood Donation Center in downtown Birmingham, or go give at the Birmingham Blood Donation Center at 700 Caldwell Trace. The website can point you in the right direction and makes appointments easy.
You also can download the blood donor app at the App Store to make it even easier. (You do all your paperwork ahead of time, and they keep up with your donations and remind you when you can donate again.)
It’s important that you go and give blood as soon as you can, if you can. Because of the coronavirus pandemic, a great many blood drives have been canceled, and there are severe blood shortages throughout the country and right here at home, too.
I went to give the other day, and while it took a little longer than I expected, I just waited my turn and read my book (six feet away from the other people waiting for their turns). The entire procedure was safe and felt that way, too. The people working there took many, many precautions in dealing with us. I never, for one moment, felt uncomfortable or afraid.
Here’s something you can bake that will be very satisfying (on so many levels) … even if you are not a baker.
It’s No-Knead Bread. It requires very special equipment, few ingredients, no kneading and not much baking experience. Really, time is the only big factor here.
It takes 24 hours to make this bread, but much of that time the dough is unattended.
We got the recipe from The New York Times, they got it from Jim Lahey, owner of Sullivan Street Bakery. It is one of the most popular recipes the Times has ever published, and my husband has made it for years.
It calls for only three ingredients–flour, yeast and salt–and you probably already have them in your pantry.
He bakes our loaves in a cast iron dutch oven, and it comes out with an amazing crust.
I miss my friends (and the energy!) of The Bike Room at Ignite Cycle at Pepper Place. Often I was the oldest rider in the room, but that never mattered. We all become equal on those bikes, riding for ourselves and, recently, for each other.
Also, I loved, loved, loved going to class there with my grown kids!
It really is a wonderful, welcoming community. It’s a giving community, too. They share their fantastic setlists on the Ignite Cycle website, and when I’m not in The Bike Room, I use those sometimes as running playlists.
In an effort to reach out and lift up, the Ignite team is hosting virtual dance parties Monday-Friday and on Saturdays, too. Over the last two nights, more than 500 people joined in!
One participant left this message on Ignite’s Instagram: “as I danced alone, all that weird lonely energy that had been building up all day melted away. your INCREDIBLE vibes filled me to the brim with joy and gave me the motivation to keep going. I’m grateful to wake up today and to have something *totally stress-free* to look forward to🖤”
If you want to dance along with the uber-cool Ignite girls, tune into their IG Live for a 45 minute set from @djkallima Monday through Friday at 5:15 p.m. and Saturday at noon. It’s easy. Go to their Instagram at the appropriate time, and click on the profile picture and watch the live video.
It’s free. They say: “Community is too important for us to charge for it at a time it’s hard to find 🖤
The lyrics will be CLEAN … they know some people have “little ears” at home. Go on; dance with your fam!
It’s easy. Just hop on IG Live and get on the digital dance floor. Maybe you FaceTime with some friends, and it really does become a party.
I had the absolute honor of helping out with Alabama NewsCenter‘s awesome coverage of food-related stories to celebrate Black History Month and the contributions of African-American cooks and chefs to our state’s rich food scene (current and past).
One of my favorite pieces was about Juliette Flenoury, a name we all should know.
My editor Bob Blalock made the story I submitted way better when he invited local restauranteur Becky Satterfield (Satterfield’s restaurant and El ZunZun) to Alabama NewsCenter’s studio to narrate a video about her friend Juliette.
You can read the entire piece here and see that video, too.
Juliette grew up in Birmingham’s historic Fountain Heights neighborhood, and as a child she cooked alongside her mother. Before she was even a teenager, Flenoury was honing her skills, baking cookies and gathering fans among friends and family.
She began her first food-industry job working at the Greyhound Bus Station in downtown Birmingham. By day, she worked as a cashier, and at night, she cooked foods for the daily menu at the cafeteria in the bus terminal.
Juliette left the bus station job to cook at the Mountain Brook Club, where she remained for 43 years.
She says, “After cooking passionately for most of my life, I am best known for my corn pones, fried chicken, cornbread dressing, chicken potpies, greens and many other selections of Southern cuisine.”
Those corn pones, especially, are delicious little works of art, and watching her make them is art in motion. I was lucky enough to see this for myself one day at Becky’s home. Becky had invited her fellow members of the Birmingham chapter of Les Dames d’ Escoffier to meet Juliette and watch her cook. (We also enjoyed some amazing collards and black-eyed peas.)
Juliette retired from the Mountain Brook Club several years ago. She has spent some of her time since retirement cooking for family and friends; making gift baskets; listening to gospel music; taking care of elderly neighbors; and volunteering for Christian Service Mission when that organization needed her help cooking for the homeless and for student interns visiting Birmingham from various colleges.
Here’s Juliette’s recipe for her famous corn pones. Enjoy!
Juliette Flenoury’s Corn Pone Recipe
Preheat convection oven to 450 F
5 lbs. Martha White (plain) cornmeal
1 ½ cups granulated sugar
1 cup salt of your choice (Juliette keeps everything old-school with regular Morton Salt)
4 cups of melted Crisco shortening at 450 degrees F
4 gallons of boiling water to pour into mix
Another gallon and a half of boiling water for the dipping spoon
Spray four half-sheet pans with cooking spray and put into hot oven for 10 minutes (be careful not to let them stay in longer than that because they get too smoky). Then pull them out to use for panning the pones. This helps create a little caramelization.
Use a large commercial-grade metal kitchen spoon for mixing and shaping the pones.
Mix all dry ingredients first in a very large stainless steel mixing bowl (industrial/commercial grade).
Pour hot, melted Crisco into the cornmeal, stir quickly and incorporate well.
Pour boiling water, four cups at a time, until you have the right consistency. (The video will help with this part.) You might not need all of the water you prepared for this recipe, but have it on hand just in case.
Stir vigorously, and be reminded that this batter is very dense; at times, it will be hard to stir but needs to be fully incorporated.
Build a ridge on the side of the bowl nearest yourself, and smooth it off. Start scraping your spoon toward yourself as the cornmeal mixture kind of curls inside the spoon. Take it and turn your spoon to the left, tap it to release the pone. Repeat this the same way every time. All pones should be right next to each other and uniform. (A little extra hot water should be added via the large kitchen spoon at intervals to keep hydration level correct. Smooth out, pat it down, back and forth, then scrape to roll the pone into the spoon. Also, halfway through this recipe, you will need to change out your dipping water with fresh boiling hot water to keep the temperature up for the conduction through your spoon so the pones will curl uniformly within the spoon and so the spoon will stay clean.)
Put pones in the preheated convection oven and bake for 45 minutes at 450 F. Check halfway through, and rotate the pan. The pones should be brown on the top ridge and the rounded sides to give you the crunch you desire.
This recipe, straight from Juliette’s time in the Mountain Brook Club kitchen, and in her own words, makes a lot of corn pones—several dozen, in fact.
Summer’s here. And I couldn’t be happier. Well, maybe I could. I most definitely could if I were at St. George Island. With a good book in one hand, a fun drink in the other and my family nearby.
To celebrate the season, I’m going to put together my own summer edit with books, drinks, foods (including easy-to-make dinners) and even a DIY or two. I’ll be adding to it over the next month or two as I see new things to share, so please stop back by.
I’ll start with my recommended summer reads. Really, there’s something here for everyone. Fiction. Nonfiction. Short stories. Even fantasy. Some of my picks are brand new. Others have been around long enough to be beach-perfect paperbacks. Several of them are written in ways that are nearly as interesting as the stories themselves. All are worth your time.
George Saunders‘s historical fiction about the death of Abraham Lincoln’s son, Willie … and the aftermath is unlike any other book I’ve ever read. Lincoln in the Bardo is a tale peopled with historical characters and others who are entirely made up. It takes place in the world we know and one that’s imaginatively unrecognizable.
Summer-ready short stories in Florida–from Lauren Groff, the New York Times bestselling author of Fates and Furies—offers characters who face down snakes and sinkholes, hurricanes and humidity… and their own self-destructive behavior.
The Incendiaries by R.O. Kwon comes out in July, and it couldn’t be timelier. It’s a powerful and dark novel about violence, love, faith and loss. A young Korean American woman at an elite American university is drawn into acts of domestic terrorism by a cult tied to North Korea.
Thirteen-year-old Ava Bigtree has lived her entire life at Swamplandia!, her family’s island home and gator-wrestling theme park in the Florida Everglades. But when her family falls apart, Ava sets out on a mission through the swamps to save them all. Karen Russell has written a deeply moving coming-of-age story with characters you’ll not soon forget.
Anatomy of a Miracle by Jonathan Miles is about a paralyzed young man’s sudden and unexplainable recovery is an exploration of faith and science. And in this age of instant celebrity, it’s also about the meaning of life and humanity.
From the author of The English Patient, this new novel by Michael Ondaatje is set in the decade after World War II. Warlight tells the story of a small group of eccentric and mysterious characters and two teenagers whose lives are forever changed just by knowing them.
Coming Through Slaughter is the story of Buddy Bolden, the first of the great trumpet players–some say the originator of jazz. The novel is a fictionalized version of Bolden’s life, covering the last months of his sanity in 1907, as his music becomes more radical and his behavior more erratic.
Put cucumber slices and salt in a glass or a tin, and muddle. Add mint sprig, gin, lime juice, simple syrup, and ice, and shake. Strain into a coupe without ice. Garnish with a mint leaf and the drops of bitters and rose water.
To me, though, nothing says summer (and nothing could be easier) than sweet vermouth on the rocks (or with a splash of club soda if you want to make a lazy afternoon of it). Vermouth originally was used as a medicinal tonic, with spices and botanicals like wormwood (the German “wermut” inspired the name). It’s wine that is aromatized (infused with botanicals) and fortified (spiked with unaged brandy). In the summertime, I really like Cocchi Vermouth di Tornio, from the heart of Italy’s Moscato wine region. They’ve been making vermouth since 1891 and hold a geographically protected AOC designation. Breathe it in, and you’ll you’ll get orange peel and maybe a little chocolate. You’ll taste that, too, along with some sweet raisins and a hint of cinnamon. It’s beautifully bitter on the finish. I also like the vanilla-scented Carpano Antica Formula (invented in 1786). These vermouths have a limited shelf life, so I keep them in the fridge.DIY
A good friend of mine spent her birthday with her daughter making something amazing. They went to Charlie Thigpen’s Garden Gallery and took a hypertufa class. I’m signed up for one next month with my Birmingham Les Dames d’Escoffier friends. Then we’re going next door to Ovenbird for drinks and light bites.
The folks at Charlie Thigpen’s say, “hypertufa planters are lightweight rustic pots made from Portland cement, peat moss and vermiculite. This combination makes the containers lightweight and porous and favorable for plant growth. They resemble stone and gain beauty with age attracting lichens and mosses.” My friend says it’s lots of fun.
Here’s what you need to know:
Cost is $55 (includes all materials except plants).
Class lasts about 1.5 hours and starts at 6:15 p.m.
Wear clothes and shoes that you don’t mind getting dirty
Each class is limited to 12 participants
Reservations must be made in advance, either by signing up online or by calling (205) 328-1000. Payment will be taken at time of reservation.
If you must cancel or reschedule, refunds in the form of store credit will be given for cancellations made at least 48 hours prior to class.
Vanilla ice cream or lightly sweetened whipped cream
Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, salt and ground ginger in processor; blend to combine. Add butter and process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. DO AHEAD Biscuits can be made 2 hours ahead. Cover and chill.
For Fruit Mixture
Combine peaches and blackberries with sugar, crystallized ginger, cornstarch and ground ginger in large bowl; toss to coat. Let stand until juices begin to form, tossing occasionally, about 30 minutes.
Position rack in center of oven; preheat to 350ºF. Butter 2-quart baking dish or 11x7x2-inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar.
Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream.
1.Open a dedicated checking account. Our daughter made a budget (with extra money for unexpected expenditures), and we opened a checking account with that amount. She was great about keeping up with everything on a spreadsheet, and she and her husband-to-be could spend the money as they wanted–and keep what was left over! 2.You need a wedding planner. These people coordinate weddings for a living. You probably do not. Even if you are a great hostess with amazing ideas and skills, you need someone else to make it all happen as easily as possible. We hired Jayna Goedecke, of Jayna Goedecke Designs, for the month of the wedding, and she was absolutely amazing. Her day-of schedule was seamless. An hour before the wedding, she oversaw moving the reception indoors, and all I had to do was stand back and watch it happen. That alone was worth every penny.
3.Trust your vendors. Give them direction, sure. Pinterest pages are perfect for this! But then, trust them to make your vision happen. That’s their job. We asked Jessica Morris at Hothouse Design Studio for rich colors and texture and got bouquets with pink roses, burgundy dahlias, succulents and olive branches; gorgeous mirrored lanterns next to weathered driftwood; and beautiful, loose arrangements in silver goblets and baskets made of kudzu vines by an artist from Alabama’s Blackbelt region.
We wanted Southern dishes to reflect food traditions from our town (Birmingham, AL) and Will’s hometown (Shreveport, LA). Our caterer, Kay Bruno Reed, owner of Everything IZ, came up with a beautiful and delicious menu of oyster po’boys, black-eyed pea hummus with cornbread crackers, and roasted Gulf shrimp with McEwen & Sons grit cakes. She even put together a biscuit bar with hot chicken, barbecue pulled pork and bourbon cane syrup. Roasted duck and gnocchi dumplings were a fancy version of chicken and dumplings. Laura Wilkerson Photography captured the special day perfectly. She even took photos of folk art in our home (where the girls got dressed).
Mary Jane Clements of Makeup Mary Jane made us all look great with fabulous up-dos and lots of false eyelashes. 4.Start with shoes. This is going to be a big (long) day for everyone … including the MOB. Both Allison and I shopped for our shoes (comfortable ones!!) before even looking at dresses. 5.Encourage the groom’s family to match. This happened with us quite by accident, but looking at the photos, we saw that the groom’s family ended up in various shades of blue and purple and black. They looked stunning together. 6.Fun gifts. Spend a little extra money, if possible, on an unusual, fun gift. We rolled various colored pashminas with a little tag that read: “It’s a Wrap! Thanks for joining us! Love, Allison and Will” Then we placed them in big baskets around the venue. They were a huge hit! Even some of the men took a few. 7.Song requests. We asked on the response cards, “What song will get you out on the dance floor?” Then throughout the night DJ Divine called people by name when he played their songs. It was a great way to keep everyone engaged.
8. Make your own rules. Instead of a big, fancy wedding cake, the couple had a beautiful little “naked” cutting cake, baked by IZ, and lots of bite-size pies from Pie Lab, which is in Greensboro, Alabama. The pies, especially the brown-sugar buttermilk, went quickly! Also, my daughter bought her dress at David’s Bridal because she found one there that she loved. It looked beautiful on her, and our tailor made it fit perfectly. Some people were taken aback that she didn’t buy from a high-end boutique, but she figured she would only wear it once and wanted to spend more money on other things.
9.Enjoy what the day brings. Allison’s outdoor wedding at Vulcan Park & Museum had an uninvited guest: Hurricane Nate showed up during the reception. We already had moved most everything inside and put the DJ under cover. When the rain started, DJ Divine kept playing, and one bridesmaid walked out into the rain and started dancing. That’s all it took! The rain photos were amazing, and the wedding suddenly became very memorable.
10.Know that nothing’s ever perfect. Something will go wrong or, at least, not quite as planned. There might even be a hurricane. Look around at all the special people who have gathered to enjoy the day with you. Then take a deep breath and move forward. Enjoy yourself! At this point, you’re entitled to that, too.
My older daughter told me about the Revlon One-Step Hair Dryer and Volumizer Hot Air Brush when I was recovering from shoulder surgery recently. Blowouts at Blo Blow Dry Bar in Homewood were awesome (love that head massage!) but I couldn’t do that every week.
But even with very limited range of motion (happy to say I’m better now!), I was able to use this brush-dryer combo to get smooth and sleek, yet still full, results. It really is an amazing product.
And now that most of us are spending more time at home anyway, this is a good item to have on hand.
While I’m all about supporting local stores, most are not open now so you can order it from Amazon here.
But when all this is over, I encourage you to visit my friends at Blo. They do a really great job and it’s such a treat!