Indholdsfortegnelse for March/April 2024 i Southern Lady

SPRINGTIME SYMPHONY My first job out of college was with a shelter magazine based in Atlanta, and I became fast friends with another new editor who had just moved to town from the Midwest. It was fun introducing her to local favorites and Southern specialties, but best of all was witnessing her reaction when spring arrived—I never got tired of hearing her exclaim over the parade of crisp white dogwoods, fuchsia azaleas, and lavender wisteria as they burst into bloom. To this day, I think about her when I see the trees put forth tender leaves and the first buds unfurl. Our March/April issue is all about taking time to bask in the blossoming loveliness and special moments that mark this season. On page 73, we share a collection of…

Rustic majesty abounds as you enter the soaring lobby of Southall Farm & Inn. Beneath its wooden rafters and beyond, old-time ambience meets high tech with an emphasis on active outdoor leisure and five-star resort pampering, all tucked in the nouveau-posh heartland of Middle Tennessee. “Folks are coming here for all kinds of reasons, and we have so much to offer,” says Shane Pappas, general manager at the meticulously designed 325-acre farm in the rolling hills of Franklin, a 40-minute drive south of Nashville. “If you want to get your hands dirty on the farm or do our ropes courses, you can, or if you’d like to come to the spa and have days of wellness, we have that as well.” As soon as you turn into the drive, you…

Strawberry Lemonade MAKES 6 SERVINGS 1 cup sugar4 cups water2 cups fresh strawberries1 cup fresh lemon juiceGarnish: lemon slices, sliced fresh strawberries 1. In a medium saucepan, heat sugar, 4 cups water, and strawberries over medium heat until sugar dissolves and strawberries soften, about 5 minutes. Let cool to room temperature. Strain mixture through a fine-mesh sieve in a large bowl; discard strawberry pulp. 2. In a large pitcher, combine lemon juice and sugar mixture, stirring to combine. Serve over ice. Garnish with lemon and strawberry, if desired. Grilled Corn, Avocado, and Tomato Salad MAKES 6 SERVINGS 4 ears sweet corn, shucked2 tablespoons chopped fresh cilantro2 tablespoons fresh lemon juice2 tablespoons fresh lime juice1 tablespoon olive oil1½ teaspoons kosher salt¼ teaspoon crushed red pepper1 pint cherry tomatoes, quartered2 ripe avocados,…

Southern Lady FAVORITES Visit southernladymagazine.com to read this issue’s online stories and to find more of the content you love. Take a closer look at some of our favorite March/April features: Easter Décor Tutorials Watch a how-to video to fashion our charming bunny ear napkin fold and learn to decoupage wooden Easter eggs using pretty paper napkins. A Look Back at “New Looks for Old China” We’re sharing some of the most splendid table settings styled over the years for one of our favorite annual features. More to Explore in Atlanta Georgia’s biggest city teems with top-notch eateries, world-class art museums, and welcoming local shops you’ll love to experience after a jaunt through the Atlanta Botanical Garden. Festive Spring Feast For a memorable family meal, serve our hearty Easter menu…

If you ask Marissa Hill what she does for a living, she might need a moment to answer. For nearly 15 years, her brand, Mia Malcolm Studio, has been the face for whatever creative endeavor she’s pursued—from roots in interior design and custom furniture to her current line of paintings and textiles. The unifying thread running through all her work is a desire to inspire others, turning houses into havens for those who live in them. “Everyone has their own story, every residence. I’m like the vessel that all their ideas just pour through,” says Marissa, who is based outside High Point, North Carolina. “When it comes to somebody’s home, it’s so personal. I’m there for them, and it’s not about building my brand.” Marissa found her footing in the…

Party Appetizer Board MAKES 12 SKEWERS 12 Granny Smith apple wedges1 tablespoon fresh lemon juice12 (6-inch) skewers12 green grape hearts*12 (1-inch) cubes Monterey Jack cheese12 fresh mandarin orange segments12 (1-inch) cubes Cheddar cheeseRosemary Roasted Nuts (recipe follows)24 Cheese Straws (recipe follows)2 sprigs fresh rosemary 1. In a medium bowl, toss together apple and lemon juice. 2. Holding skewer at bottom, on each skewer, thread 1 green grape heart, 1 cube Monterey Jack, 1 apple wedge, 1 orange segment, 1 cube Cheddar. 3. To assemble the board, fill a small bowl with Rosemary Roasted Nuts and place on one end. On the other end, place Cheese Straws and rosemary sprigs in a clear glass, adding extras on the board. Place skewers in the center. Replenish as needed. *To make a grape…

INSPIRATION PLATES To get the dish on all the items used in our updates, go to page 111.…

Orange Iced Tea MAKES 4 TO 6 SERVINGS 4 cups hot water4 bags black tea½ to 1 cup sugar, to desired taste3 cups sparkling water1 cup fresh orange juiceGarnish: orange slices 1. In a small saucepan, bring 4 cups hot water to a boil over medium-high heat. Remove from heat, add tea bags, and let steep for 5 minutes. Remove tea bags and discard. Add sugar to desired taste and stir until dissolved. Let cool to room temperature. 2. In a pitcher, combine sweetened tea, sparkling water, and orange juice. Serve immediately. Garnish with orange, if desired. Garlic Toast Points with Goat Cheese and Olives MAKES 24 1 (8-ounce) package goat cheese, room temperature⅛ teaspoon ground black pepper6 slices sourdough bread¼ cup unsalted butter, melted1 large clove garlic3 tablespoons roasted,…

LEAFY ALLURE Pages 33–34: Lily of the Valley dinner plate; Mrs. Alice. Anna Weatherley White Tulips salad plate; Anchor Hocking On the Rocks Glass Fairfield Avocado Green; Tiffin-Franciscan Melrose Clear wineglass; and Oneida Silver Affection 5-piece place setting; Replacements, Ltd. Scallop Edge Napkin in grass; Matouk. Page 35: Spode Roses salad plate; Replacements, Ltd. Caroline napkin in green; Pomegranate. Southern Tribute Dogwood napkin rings in clear; Bromberg’s. Bistrot Horn 5-piece place setting in faux horn; Sabre Paris. EXUBERANT AIR Page 37: Hand-painted ceramic Heirloom Eggs; Joanna Baker. GLORIOUS OCCASION Pages 39–42: Wedgwood Nantucket dinner plate and Raynaud Verdures dessert luncheon plate; Replacements, Ltd. Charlotte place mats and napkins in sky blue and Mini Moss Bunny Trio; Katherine Young Home. Butterfly Batik Round tablecloth, 90-inch, in green; Tory Burch. Handwoven Bunny…

A painterly wreath of bell-shaped blooms and svelte leaves encircles the Lily of the Valley dinner plate by Mrs. Alice, in harmony with spring’s flourishing esprit. Play up the spectrum of green on the inspiration piece with a pale herringbone linen, jewel-toned water glass, and scalloped napkins. The crisp palette garners luster from polished silverware and gilt details. Accentuated by a gold border, the salad dish’s curvaceous white tulip design emphasizes nature’s glorious renewal. Bring in dinnerware adorned with watercolor roses and butterflies for a scheme as sprightly as gardens awash in April sunshine. Block-print napkins and the tablecloth’s wicker motif enhance the air of whimsy, while acrylic napkin rings topped with botanical pendants add a dash of sparkle. Muted flatware, clear glasses, and a simple posy of lime hydrangeas…

Mini Prosciutto Pizza Rolls MAKES 16 1 tablespoon unsalted butter1 tablespoon minced yellow onion1 teaspoon minced garlic2 tablespoons tomato paste1 (8-ounce) can tomato sauce2¼ teaspoons Italian seasoning, divided2 (8-ounce) packages crescent dough sheet½ cup shredded Italian cheese blend2 (3-ounce) packages sliced prosciutto1 large egg1 tablespoon water¼ cup sesame seeds1 teaspoon finely chopped fresh parsley¼ teaspoon kosher salt 1. In a small saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in tomato paste and cook for 1 minute. Stir in tomato sauce and 2 teaspoons Italian seasoning; cook, stirring occasionally, until bubbly, 5 to 7 minutes. 2. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. 3. Unroll 1 dough sheet. Layer with half of cheese…

Mini Sausage-Fennel Pizzas MAKES 8 Pizza Dough (recipe follows)¼ cup garlic and herbs cheese*, softened¼ cup whole-milk ricotta cheese2 tablespoons olive oil1 (8-ounce) package fresh mozzarella cheese, drained and torn into ½-inch pieces½ cup cooked, crumbled Italian sausage½ cup thinly sliced spring onion½ cup thinly sliced fennel½ cup frozen peas, thawedGarnish: crushed red pepper, sea salt flakes, grated Parmesan cheese, chopped fennel fronds 1. Preheat oven to 450°. Lightly spray 2 baking sheets with cooking spray. 2. Divide Pizza Dough into 8 equal portions (about 3.5 ounces each). Place dough portions on baking sheets (4 per sheet) and press each into a 5-inch circle. 3. In a small bowl, stir together garlic and herbs cheese and ricotta. 4. Drizzle dough rounds evenly with olive oil. Sprinkle each evenly with mozzarella,…