by Mary Neff Stewart | photos by Abe Draper
For their 27 years of marriage, Leigh and Chad Bridges have resided in beautiful historic homes, their previous house was built in 1857 and is said to be the oldest in Hazlehurst. While enjoying the process of renovating and decorating a historic home, the two felt it...
by Mary Neff Stewart | photos by Rory Doyle
In 1941, Margaret and Dan Smythe moved into a traditional ranch home in Tribbett, a tiny community eight miles southeast of Leland. After five decades of residing and raising a family there, the couple relocated to Gamwyn Park in Greenville, and their son Rick took...
by Emily Black | Photo by Rory Doyle
1 (9-inch) angel food cake cut in half 1 pint fresh strawberries, tops removed and roughly chopped 1 (16-ounce) container Cool Whip whipped cream, 1 cup removed and refrigerated 2 to 3 tablespoons strawberry-flavored gelatin Whole strawberries for garnish On a serving...
by Gardens Editor Margaret Gratz
Where and When – Plant zinnia seeds outside when the soil begins to warm in late spring, and all danger of frost has passed. However, in Mississippi, successive plantings of zinnia seeds will keep the flowers blooming until almost Thanksgiving. It is not too...
by Emily Black | photos by Rory Doyle
Succulent, a delicacy, and luxurious are some of the words that come to mind when thinking about fresh crabmeat. The tender, sweet lumps of crab are prized for their impressive size, bright white color, and exquisite flavor. Jumbo lump crabmeat is pricey, but truly...
by Emily Black | Photo by Rory Doyle
1 angel food cake baked in a loaf pan. (purchased is fine) 2 cups vegetable oil for frying ½ cup sugar ½ cup brown sugar 2 tablespoons cinnamon 1 cup caramel sauce ¼ cup Kahlua liqueur Slice angel food cake into 2-inch pieces and set aside. Pour oil into a...
