Category Archives: Florence

Fashion

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Billy Reid fashion designerFlorence, Alabama, is a small Southern town known as the home of W.C. Billy Reid fashion designerHandy, Division II football powerhouse University of North Alabama and two famous and successful fashion designers. Natalie Chanin is one of those designers (see yesterday’s post for a look at her newest collection) and the other is — have you guessed it yet? — Billy Reid. Billy was born in Louisiana and grew up in Texas (Florence is his wife’s hometown), and his men’s and women’s clothes are evocative of a gently elegant and quietly genteel Southern way of life. He has stores in New York, Dallas and other cities, but the flagship store is in downtown Florence. It’s in a gorgeous 1833 house called Pickett Place that glows with family antiques and photographs — well worth the trip to Florence just to wander around and admire. Like his friend Natalie, Billy always is friendly and gracious — they both have that Southern way of making you feel they’ve waited all day just for the chance to talk to you. They each see their work not only as businesses but as connections for reaching out and reminding others of the art and food and history and craft that’s around every street corner and county road in Alabama — and your hometown, too. Check out Billy’s Web site at http://www.billyreid.com.

And if you’re like me and have to enjoy New York’s Fashion Week vicariously, check out these Web sites: Vogue’s http://www.style.com/ for photos and complete coverage of each show (don’t forget The Sartorialist for photos of off-the-runway fashion); http://www.nytimes.com/pages/fashion/index.html for intelligent discussion and background; and http://gofugyourself.celebuzz.com/ for the Fugly Girls’ signature and hilarious snarkiness. But we laugh because it’s true.

Vegetables

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Vegetables and dipWho doesn’t know by now that we’re supposed to eat more vegetables? But you can fix steamed broccoli only so many times before your family stages a revolt. At a recent cooking class at the Shoals Commercial Culinary Center in Florence, Alabama — a kitchen incubator for small food businesses that’s part of the Shoals Entrepreneurial Center — we learned some delicious new ways to serve vegetables. My friend Sherry Campbell is the culinary center director and she’s a great cook and teacher. Here are her recipes for Creamy Red Pepper-Basil sauce that’s wonderful as a dip for fresh veggies and easy make-ahead Broccoli with Lemon-Herb Sauce that’s a perfect portable dish. Learn more about the center at http://www.shoalsec.com/facilities/SCC_index.html 

Creamy Red Pepper-Basil Sauce

With the processor running, drop 3 garlic cloves through the food chute and process unti minced. Add 1 cup loosely packed fresh basil and process 5 seconds until chopped. Add 1 12-ounce drained jar roasted red peppers, 1 8-ounce package cream cheese, 1 tablespoon fresh lemon juice and 1/2 teaspoon each salt and freshly ground pepper. Process until smooth. Serve at room temperature. Makes 2 1/2 cups.

Broccoli with Lemon-Herb Sauce

Cook 1 1/2 pounds broccoli in 3 cups vegetable broth until crisp-tender, about 4 minutes. Remove broccoli with Broccolitongs and chill in ice water. Reserve 1 cup broth and chill. Dry broccoli and chill. Heat 1 tablespoon extra-virgin olive oil in medium skillet over medium heat. Add 1 cup chopped green onions, 1/3 cup minced shallots and 1 teaspoon sugar. Saute until tender, about 5 minutes. Add 1 tablespoon minced garlic, saute 2 minutes. Stir in reserved broth, 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon minced fresh thyme and 1/2 teaspoon lemon zest. Simmer until slightly thickened and liquid is reduced to about  1 1/4 cups. Season with salt and pepper. Cool to room temperature. Put broccoli in serving bowl and spoon sauce over. Spring with 1/4 cup chopped green onion and 1/2 cup diced seeded red bell pepper. Serves 8.

Book Clubs

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Harry Potter and the Socerer's StoneIn the spirit of trying new things, I’ve joined a book club called “Reliving Harry.” It’s Harry Potter and the Deathly Hallowsfor folks who’ve read the Harry Potter books already but want to reread and discuss from a long-range we-know-how-it-ends perspective. What a great idea! We meet every month at the library and already have done the first book. The group mostly is 20- and 30-year-olds who read the books as teenagers and still can’t get enough. There were a couple oldsters like me who first bought the books for their own kids plus a 10-year-old boy who is just beginning the books and already is quite fluent in Hogwarts-speak. As in all book-club discussions, I learn so much from everybody else and enjoy picking up details I completely miss on my own.  I’m constantly amazed at how the Harry Potter series touched so many different people — everybody has their Harry Potter stories. Go to http://en.wikibooks.org and http://www.scholastic.com for discussion questions.

Valentine’s Day

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chocolate-rose-0011Making chocolate roses is a simple yet impressive Valentine’s Day chocolate-rose-0031project that I promise you can do. Because I did it, and believe me, that’s saying something. Chef and caterer Emily Kelley, of Florence, Alabama, demonstrated this recently for local American Association of University Women members. To make the dough, add 1/3 cup clear corn syrup to 10 ounces melted semi-sweet chocolate. Stir until doughy. On wax paper, flatten into circle and let harden between wax-paper sheets. To make roses, peel away wax paper and cut circle into triangles. Use one triangle for one rose. Pull pieces of dough from triangle and roll into balls. Using your hands, flatten balls into thin circles. For center stem of rose, roll one circle jelly-roll style. For rose petals, fold and shape chocolate circles around stem. Make these whenever you want, store at room temperature and use them to decorate your fabulous Valentine’s dessert. Or they can be your fabulous Valentine’s dessert — they’re completely edible and taste sort of like Tootsie Rolls. White chocolate and peanut-butter flavored baking morsels would also work, although Emily was unsure about corn-syrup ratios with those ingredients.

History

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wright-houseMy husband pointed out, rightfully so, that when I talked about the wfm_rosenbaum_house_interiorFrank Lloyd Wright book in yesterday’s post I forgot to mention one of the main reasons my book club read it in the first place: There’s a Wright house in northwest Alabama. In fact, there’s only one Wright-designed house in Alabama, and it’s the only Wright house in the Southeast that’s open to the public. But even with that pedigree, it’s sort of a hidden treasure — a little gem of a place that delights and entrances everybody who comes to visit. The Rosenbaum House in Florence, Alabama, sits on a bluff of the Tennessee River. It was built in 1939 for Frank (who worked in the family movie-theater business and also was a college professor) and his wife, Mildred (a model from New York City) Rosenbaum. Wright never visited the house, but he also designed an addition in 1948 when the family had grown to four sons. I love going through this house. It seems to have gently sprung out of its two-acre site, and inside every single inch of space is functional and efficient. And  the main building-material of cypress wood smells so good! If you’re ever anywhere near Florence, it’s worth a trip. Learn more at http://en.wikipedia.org/wiki/Rosenbaum_House and http://www.wrightinalabama.com/.

Quilts

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jims-quilt-007There were just two of us for Sunday school so we didn’t have class jims-quilt-003at my little church this past Sunday, but I learned a lesson anyway: (K)not all sermons come from the pulpit. When I got to church on Sunday morning and it became apparent only one other of the usual five or six women in our class was going to show, I contemplated going home for more coffee and Sunday New York Times. But before I could head for the door, our minister asked the two of us (our church is small so there’s no place to hide!) to finish a prayer quilt from the women’s group. The quilt is for a church member who’s fighting cancer, and our minister wanted to bless it at the service and deliver it that afternoon. My brain said, “But I have no crafting skill whatsoever and besides, I want Sunday Styles and another cappuccino,” but my mouth said, “Sure! Of course! Love to!” That happens a lot at church. But I was so glad — this time, at least — that my mouth paid no attention to my brain. Turned out all the quilt needed was tying some knots, and I’m very good at tangling things up. Our church women’s group makes these prayer quilts for people who are sick and in need — when you tie one of knots you say a prayer for the intended recipient, who then gets to wrap up in cozy warmth and love. As we tied and talked, I suddenly sort of time-traveled back to old-fashioned quilting bees, where women gathered to care for each other through fabric and friendship, and I finally understood the timeless power of needle and thread. To make it even better, this quilt was for the husband of a friend of mine. I sat beside her during the church service. When our pastor blessed the quilt and announced it was for her husband, I got to hand her a tissue and give her a hug. Definitely worth the loss of a second cappuccino.

Vegetables and Flowers

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vegetable-flowers-004This is a flower arrangement to decorate the table at a typical meeting, right? vegetable-flowers-006Nope. Look closer. It’s not made of flowers. It’s made of … vegetables! Yes, these are vegetables and not flowers. The “mums” and greenery are leeks, the “paintbrushes” are green onions, the “roses” are rutabagas and turnips and the splash of organge is from carrots. Emily Kelley, a chef and caterer and educator in Florence, Alabama, has been creating vegetable bouquets like this for years vegetable-flowers-0081and recently showed fellow American Association of University Women members how to do it. She made it look easy, and really it is simple — with patience and the right equipment. For instance, the roses are slices of rutabagas and turnips shaped and toothpicked together — the slices’ natural curves create the flower, but you need a commercial slicer to get the pieces thin and consistent enough. (Emily recommended making friends with someone who has one.) The mums and paintbrushes are the bottoms of leeks and green onions cut along their natural lines. The carrots were the hardest part — she sliced them horizontally and then cut the slices in a way that each one was still intact but had individual slices in it that curved out when she toothpicked the ends together. (I know that doesn’t make sense — sorry!) Emily does all the blossoms first, then puts them into ice water to stiffen. Then, when she puts the arrangement together, she threads a bamboo skewer through the blossoms (hiding the skewers in green-onion greenery) and arranges them with florist tools such as vases, tape and foam to perpetuate the flower illusion. We were all amazed and astounded, and one young woman declared she now wanted these instead of floral decorations for her wedding!

Vegetables

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brussels-sproutsMy friend Sherry is on a mission to bring Brussels sprouts to the world — or at least to our little corner of Alabama. They are her favorite vegetable and she feels they’re underrated and unappreciated. She’s right. Brussels sprouts probably rank low on most folks’ lists of favorite vegetables. But that’s because, Sherry insists, we haven’t had them done right. I have to admit that when she fixes them, Brussels sprouts are tasty and delicious — sort of crunchy and nutty with a nice fresh flavor. Who knew? I have noticed the mini cabbages showing up as sides on restaurant menus lately, so maybe Sherry’s started a trend. A longtime cook, she’s also the director of the Shoals Commercial Culinary Center in Florence, Alabama, http://www.shoalsec.com/facilities/SCC_index.html, that’s part of the Shoals Entrepreneurial Center that nurtures small businesses. Her cooking classes at the culinary center are fun and informative and filling, because those in the audience get to eat the results! Here’s Sherry’s Brussels sprouts recipe:

Roasted Brussels Sprouts with Bacon

Cook four strips thick-cut bacon in large skillet over medium-high heat until crispy. Drain on paper towels then roughly chop. In same pan with bacon fat, melt two tablespoons butter over high heat. Add one pound Brussels sprouts, halved, and a half large onion, chopped. Cook and stir occasionally until sprouts are golden brown, eight to 10 minutes. Season with salt and pepper to taste and toss bacon back into pan. Serve immediately.

Prom Dresses

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prom-dresses-007With the ceremonies out of the way in a couple hours, tonight we’ll prom-dresses-003be watching the inauguration balls and catching glimpses of Obama style, the formal version. The gold coat and dress Michelle Obama is wearing today is gorgeous and I can’t wait to see her gown. But at least here in the South, shopping for spring prom dresses as already started as moms and daughters hit the stores on these cold and dreary winter days — sharing dressing-room space with June brides and bridesmaids. With two dress-up-loving daughters, I’ve had many seasons of formal shopping — some more successful than other. My advice? Wear comfortable clothes, have water and aspirin with you and bring plenty of Kleenex. If this store window in downtown Florence, Alabama, in any indication, simple and elegant gowns in jewel tones are going to be popular this year — I love how the colors glowed in the night lighting. It’ll be interesting to see if any inaugural trends show up at prom. Stay tuned!

Demos’ in Florence, Alabama

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Breaking news!!! spagwmeatballsDemos’ Restaurant opens in Florence, Alabama, at 4 p.m. on Sunday, Dec. 28. If you want downhome comfort food at a great price served with a smile, this is the place to be. The family-owned and -operated business started in Murfreesboro, Tennessee and has three other locations around the Nashville area. When my mother-in-law still was able to get out and about, Demos’ in Murfreesboro was her favorite place to eat. In fact, even though she hasn’t been there for several years, the Demos’ folks still remember her and ask about her — that’s the sort of people they are and that’s the sort of attitude they’ve brought to Alabama. Go see for yourself, order a seafood-stuffed baked potato and tell ’em Tennessee Pitts sent you. The Florence restaurant is behind Books-a-Million at 339 Seville Street (the street off Cox Creek Parkway that goes between the entrances to Kohl’s and Wal-mart). If you miss it Sunday, be there at 11 a.m. on Monday when it opens for lunch. And visit  http://www.demosrestaurants.com to look at the menu and learn more about the Demos’ family story.