Cobb Life 6/13

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A Dental Resources 57

Acorn Home & Garden 22

Advantage Dental - Dr. Karen Mills 23

Aqua Guard 39

Atlanta Communities 37

Atlanta Fine Homes - Jim Glover 22

Atlanta Kubota 65

Atlanta Kung Fu 57

Atlanta Lyric Theatre 54

Blackwell's Jewelers 52

Callahan Landscaping 52

Carpet Dry Tech 48

Champion Air Services 40

City of Smyrna 64

Cobb EMC 43

Cobb Hardware 62

Cochran Shutters 13

Compassionate Care Ministries 63

Cumberland Diamond Exchange 17

Debbie Redford -

All Around Atlanta Realty 29

Dermatology Consultants 58

Diamonds R Forever 20

Emory Adventist 31

Fleming Carpet 61

Fresh N Fit 23

Gaines Park Senior Living 29

Georgia Memorial Park 9

Harry Norman 55

Henry's Louisiana Grill 37

Hutcheson Horticulture 40

Johnson Ferry Baptist 49

Julep's Home Dcor 11

Kennestone Dental Design 28

Life Grocery 6

Manders Dental 44

Marietta Hearing 4

Marietta Podiatry 55

Marlowe's Tavern 47

Mayes Ward - Dobbins Funeral Home 67

Milestones 46

Miracle Method 11

Mt. Paran Christian School 33

North Cobb Spine & Nerve 5

Northside Hospital 3

Northside Sleep Center 59

Parc @ Piedmont 63

Peachstate Insurance 56

Pinnacle Orthopaedics 24-25

Plastic Surgery Center of the South 30

Podiatry Group of Georgia 44

Presbyterian Village 41

Robbins Realty 48

Roswell Street Baptist 10

Sawyer Bailey Salon 16

Sterling Senior Living 38

Sue Hilton 54

Sundial Plumbing 53

Superior Plumbing 2

The Bottoms Group 7

The Framery 9

Three 13 Salon 21

Wellstar 68

West Cobb Funeral Home 45

White Rabbit 60

Winnwood Retirement 32

I N D E X O F A D V E R T I S E R S

E X E C U T I V E

PUBLISHEROtis Brumby III

GENERAL MANAGERLee B. Garrett

V.P. ADVERTISINGWade Stephens

ASSOCIATE PUBLISHERJay Whorton

E D I TO R I A L S TA F F

DIRECTOR OF MAGAZINESMark Wallace Maguire

LAYOUT AND DESIGNStacey L. Evans, Mark Wallace Maguire

CONTRIBUTORSAllen Bell, Katy Ruth Camp, Joan Durbin,

Stacey L. Evans, Michael Pallerino,Meredith Pruden, Michael Venezia

PHOTOGRAPHERJennifer CarterPHOTOGRAPHY

Joshua Campbell, Kelly J. HuffPHOTO ASSISTANT

Marti SacksPROOFREADERS

Beth Poirier, Jennifer Hall A DV E RT I S I N G S TA F F

COBB ADVERTISING MANAGERBecky Opitz

ACCOUNT EXECUTIVESStephanie deJarnette, Dawne Edge,

Paula Milton, Candace Hallford, Tara Guest, Charlene Kay, Katelyn Ledford,

Kelly Miears, Liz RidleyDIGITAL ADVERTISING DIRECTOR

Allison BentleyGRAPHIC DESIGNERS

Beth Poirier, Jennifer HallP RO D U C T I O N

CREATIVE DIRECTORLeigh Hall

CIRCULATION DIRECTORMatt Heck

I N F O R M AT I O N

Cobb Life magazine is published nine timesa year by the Marietta Daily Journal and

distributed to more than 33,500 homes andbusinesses.

SUBSCRIPTION SERVICESTo subscribe, visit our website at www.cobblifemagazine.com

ADVERTISINGTo advertise, contact

Wade Stephens at 770.795.4001 SUBMISSIONS

Please send all editorial correspondence [email protected]

Cobb LifeJune/July 2013 Volume 9, Issue 5


W H A T S I N S I D E

12 SOLE POWER We review twoof this seasons hottest shoes

14 MEET PENNY BALL Cobb artisan crafts unique jewelry

27 READING GUIDE Our staff spicks for summer books

18 STYLE Get inspired withthese summer makeovers

34 SPICE Searching for Cobbsbest biscuits

50 WINE Hollywood starlets andtheir complementary vintages

d e p a r t m e n t s f e a t u r e s

1812 34

ON THE COVER:

A bacon, eggand cheesebiscuit fromLouises restau-rant, locatedat 972 Kenne-saw Ave. inMarietta.

i n e v e r y i s s u eFROM THE DIRECTOR

NEWS & NOTEWORTHY

HIGHLIGHTS

SCENE

JEAT YET?

08

09

54

57

66


The nouveau Southern food movement is interesting. Onone hand, I like to see folks from the South and outsidethe South discovering, re-discovering and re-inventingclassics. And I have enjoyed some of these new twists on traditional

dishes.

At the same time, I cant help but get amused when I hear

phrases like, reverse-engineered pork-belly sauce, see a recipe

for Shrimp and Grits with tomatoes, bacon and red wine vinegar

or I kid you not read a lengthy article about new adventures

in barbecue, including BBQ Duck Confit.

These are all fine and well and good, but I do have a hard time

equating them with the term, Southern food.

In fact, Southern food, in general, is difficult to pin down. In

the mid-90s, I worked with a group of African American men

and their treat on Fridays was to go to the local soul food place

in downtown Atlanta on Marietta Street. I was invited and

looked forward to finally getting some real soul food. That

was when I discovered that soul food is basically Southern food

with a few twists. You can get particular, if you wish, but

greens are greens, mac n cheese is mac n cheese, grits

are grits, barbecue is barbecue and sweet potato pie is

sweet potato pie. When it boils down to it in my book,

there are only a handful of true Southern foods.

Like what?

Fried okra. And I mean fried okra done right. No heavy

breading, nothing frozen from a package. Just pure,

lightly breaded and lightly fried okra.

Then theres grits. Simple. Beautiful. Grits. Dress them

up with exquisite sausage, drown em in gravy, use cheese from

France grits will always be grits.

I could also toss in several other Southern foods, that are not

exclusive to the South, but play an important role in our culinary

heritage. A sliced tomato with salt and pepper on it, watermelon,

butter beans, lima beans, smoked country ham, Brunswick stew,

Silver Queen corn and more.

But the Queen of all of the food of the South is the biscuit.

Yes, that beautiful, fluffy, ethereal food it is too grand to be

called a bread that makes every morning great.

I love biscuits. I also only get to enjoy them a few times a year

which I believe makes my enjoyment for them only more in-

tense.

My mom makes dadgum fantastic homemade biscuits. Fluffy,

slightly crunchy on the outside and warm and soft on the inside.

My grandmother Louise Maguire gave my mom her recipe. Now

90, she still makes outstanding biscuits as well, though not as

often as I would like. But, I have been blessed to have

eaten at both of their tables many times in my life.

Ill eat just about anything on a biscuit, though for

breakfast I prefer sausage and gravy and more gravy and,

while youre at it, a little more gravy please.

Any other time, I like my biscuits sweet and simple:

Honey and Butter. If I am at a lunch or dinner, I will not

even look at a biscuit until Ive eaten everything else. I

know once I get started on biscuits, everything, including

dessert, will take a backseat.

The art of making biscuits is always in flux. Now,

along with the nouveau Southern cuisine movement, it

appears to be making a comeback. For many years, it

seemed to be going the way of other foods. In other

words, it was a staple in the frozen food section and in

cans. Lord help me, I ate canned biscuits when I was a

bachelor, but now I consider it virtual blasphemy to even

call them biscuits. I think they should just be called

canned dough or something to that effect. Whatever you

call them, you cant measure them to the real thing.

My wife doesnt make biscuits. I am not criticizing

her. It is just a fact. She is from Maine. Those fine

folks have their own unique culinary culture (if you

dont believe me, just look up fiddleheads, bear burg-

ers and lobster rolls), but biscuits is not in their lexi-

con.

I also do not have a restaurant close by to run out

and grab some biscuits on a Saturday morning.

Which, as I enter my 40s, is beginning to leave me

with one choice: Bake them myself.

That is a scary thought. On the other hand, Ive mas-

tered grits and bacon. Adding biscuits to my limited

repertoire would give me the final third of the Southern

breakfast trinity.

I could become a legend in my boys eyes. I could be-

come full and happy in my own.

Maybe the next time I visit my grandmother, I need to

forgo the usual chatter about my job, my family and my

faith and get right down to the nuts and bolts of it:

Getting her recipe for biscuits.

Best,

Mark Wallace Maguire

F R O M T H E D I R E C T O R

God Bless The Biscuit...every single one of them


Georgia Memorial Park Funeral Home & Cemetery, serving themetro area for over fifty years, is devoted to delivering the highestlevel of service and satisfaction possible to families. We arecommitted to excellence daily by each member of our staff. As anhonored Dignity Memorial provider, we are empowered tocreate a meaningful service.

2000 Cobb Pkwy SE Marietta, GA 30060770.432.0771 770.952.4478

www.georgiamemorialpark.comGreg Free - General Manager Chad Eubanks - Asst. Manager

New development - Garden of Devotion Special Pricing Available

Please call or stop by office for details.

Dear Cobb Life:

Thank you for the splendid exposure for the Keep SmyrnaBeautiful Garden Tour in this month's Cobb Life. We reallyappreciate your help in letting people know about this terrificcommunity event. Thank you!

Joan StuartSmyrna

[ l e t t e r s ]

f e e d b a c k

Stay in touch!

Food Writer Joan Durbin was one of the esteemed judgesat this years Taste of Marietta. She chronicled the day, thefood and her experience on our facebook page.

We want to hear from you!Got an event? An article idea? A compli-

ment? A criticism?Drop us a line anytime at mmaguire@

cobblifemagazine.com or [email protected]. You can also follow uson facebook and our website,www.cobblifemagazine.com forexclusive content.

from our facebook page

from our web pagewww.cobblifemagazine.comWriter Stacey L. Evans reviewed several area plays andmusicals, including Center Stage Norths production ofTokens of Affection. She dubbed it, Written by Atlantadarling Topher Payne, the play is a laugh-out-loud look ata family temporarily turned upside down.

Dear Cobb Life:

Hello. I noticed that the June/July issue of Cobb Life was going to be findingthe best biscuits in Cobb. The Warden [Susan] and I suggest you try Chick-fil-Aon Johnson Ferry at Woodlawn. Ask Meta for a buttered biscuit/no butter. Theyare large, inexpensive and yummy. We find the butter just conceals the taste ofthe actual biscuit, but each to their on. We like to cover them in honey! Lookingforward to the article.

Art Bayless Marietta

Biscuits, you say? Heres our favorite

Thank you for your help


[ a b o u t u s ]

Longtime Cobb Life arts contributor Allen Bell was recentlyawarded the Paula Vaughn Community Arts LifetimeAchievement Award.

The award was presented during the annual conference ofthe Georgia Arts Network.

Bell has worked in arts administrationfor over 15 years. He is 40. He currentlyserves as Program Director for ArtsEducation, Research & Information withSouth Arts, a regional arts organizationbased in Atlanta. Bell has also workedas program director for contemporaryarts & new initiatives at South Arts andserved as executive director of theRome Area Council for the Arts wherehe was co-founder of the Rome Interna-tional Film Festival.

He recently published Creative In-dustries in the South, the first comprehensive creative econ-omy research on the region. The research has been used bypolicymakers, academics and advocates throughout theSouth.

Bell served for nine years on the Georgia Arts Networkboard of directors, including in the roles of vice president ofmembership, president and past president. He also servedon the board of directors for Georgia Citizens for the Arts.

Bell has been active in professional development with

Mark Wallace Maguire, director ofthe Marietta Daily Journals Cobb Lifemagazine, recently won First Place,Humorous Commentary, in the maga-zines category of the Green Eye-shade Awards.

The contest, sponsored by the Soci-ety of Professional Journalists andnow in its 63rd year, recognizes thebest journalism in an 11-state compe-tition across the southeastern UnitedStates.

Maguires column, First! ... and the5 year old appeared in the October2012 edition of Cobb Life. The win-ners were announced May 8.

Maguire had previously won secondand third place awards in the Humor-ous and Serious Commentary cate-gories of the Green EyeshadeAwards, but this marked his first FirstPlace Award.

Maguire is also editor of the CobbBusiness Journal.

Magazine director wins First Place for column

Cobb Life pho-tographer JenniferCarter was one offour winners of the"Where in theWorld is This?Photo Contest,"sponsored by theKennesaw StateCollege of Continu-ing Education'sLanguage Pro-gram. Carter cor-rectly identified

French landmarks in photos taken by LynCohen, Languages program manager, who re-cently spent two weeks in Europe.

Winners were all awarded KSU ContinuingEducation prize packs, which included a brief-case and umbrella, among other items.

Bell honored with lifetime achievement award

many organizations including the KennedyCenter.

Bell earned his bachelors degree from BerryCollege and a masters degree from Bingham-ton University in Binghamton, N.Y.

He has received the Outstanding YoungAlumni Award from Berry College, and a Con-gressional Certificate of Recognition for serv-ice to the community through the arts.This award is presented once each year at theannual meeting of Georgia Arts Network. Eligi-ble candidates include any arts volunteer, pro-fessional, or patron serving in the performingand visual arts in Georgia.

Bell has been contributing to Cobb Life mag-

Photographer wins KSU contest

Cobb Life June/July 201310


True Salon and Spa growing

Fashion chain opens first store in Cobb

If you wear a dress shirt on a regular basis, you real-ize that variety is the spice of style. A button-down is aclassic, but donning a spread collar, Windsor collar oreven the very business straight collar alleviates theboredom. The challenge always seems to be not losingthe plastic stays and not having them bend, slip out orwear out.

Our friends at Swiss Stays mailed us some samplesof the Swiss Stays Collar Stays. While they have a vari-ety of types of stays up to 24 we tried out the stain-less steel designs. Not only did they ensure a firm shirtcollar, but they also held up and kept looking great.

You can buy the stays at stores throughout the area,including Macys and on their website,www.swissstays.com.

[ s t y l e a n d f a s h i o n ]

A chain of fashion stores is planning to open its first Georgia lo-cation in Cobb County this summer.

Altard State, a boutique primarily for young women, is adding toits more than 20 stores across the country with a new location inThe Avenue West Cobb.

The retailer says it offers the latest clothing fashions, along witha number of accessories. Available clothing and accessory linesinclude TOMS, FEED and FashionABLE.

The Avenue West Cobb, located at 3625 Dallas Highway in Mari-etta, includes a variety of upscale retail clothing stores and restau-rants.

True Salon and Spa at The Avenue West Cobb is leasing the4,000-square-foot adjacent space previously occupied by Swoozies,nearly doubling its size.

The salon is planning for an August opening, according to LyndaBaker with True Salon.

The expansion will allow the salons current 10 hairstyling areas tobe increased to 25 while adding three spa rooms for aesthetic, mas-sage and waxing services. The salons 28-person staff now serves2,071 clients.

Getting the perfect collar with Swiss Stays

[ m i g h t w e r e c o m m e n d . . . ]


SOLE

TYLE

We

review two

of the

hottest

sneakers

this

season.

PHOTOGRAPHY BY

JENNIFER CARTER


Nike Revolution

For MEN

The Nike Revolution is a brilliant shoe. Designed for running, it doesnt look like your run-of-the-mill outer space product

found on most counters today. A matter of fact, it is stylish in its simplicity. But how does it work for exercise? We found it a

great fit for walking, running and light hiking. It is extremely light, flexible and provides excellent comfort across the entire

sole. It has lots of cushion, but is not bulky or hot. But, here is the bottom line for us: As great as a shoe it may be for athletic

ventures, its pure style is enough to just use them as a pair of weekend shoes, or to throw on with some jeans or khakis.

Our friends at Famous Footwear sent us

some samples they are unveiling this season for us to review.

ASICS GEL-Noosa

Tri 7 running shoe

FOR WOMEN

These eye-catching shoes by ASICS will

surely get you noticed as you zip across the

pavement on your daily run or sprint through

town running errands. The vivid colors add a

bit of whimsy to your day, and feature a glow

effect to add some fun to your night. Once you

step into them, its as if that vibrant energy

swirls up around you, making you feel a little

more carefree, a little edgy, a bit more creative.

But more importantly, for all their flash,

these shoes back it up with just as much com-

fortability and strong support. The patented

ASICS GEL Cushioning System lives up to its

name. They provide a light and airy feel, espe-

cially when wearing sockless. But that doesnt

mean they arent durable. I took them for sev-

eral test runs and hikes and they held up per-

fectly, giving the support needed, especially

when climbing rocks. My feet werent sore at

all afterwards.

Theres a lot of science packed into these

shoes, like the Impact Guide System which

promotes natural movement, which is impor-

tant for runners/joggers. Best of all, they fit

like a glove straight out of the box. No break-

ing in was necessary.

WHERE CAN I GET I T?Famous Footwear

has several locations throughout Cobb including

3625 Dallas HwyMarietta

(770) 218-22203384 N Cobb Pkwy, Ste 300

Acworth(770) 975-8861

4475 Roswell RdMarietta

(770) 509-3323


PENNYBALL

meet acworths

designer extraordinare


by katy ruth camp


I always had dreams of a career in the fashion world, but my path took a

different turn, the Acworth resident said. I supported my husbands career

throughout our marriage and stayed at home to raise our three children. But

after a few years, I thought, maybe its my turn.

Ball said she was focused on raising three good, well-adjusted children so

when she felt that was accomplished, she began to explore the idea of start-

ing her own handbag and jewelry line. But she was sidelined by yet another

focus-shifter in 2008 when she was diagnosed with breast cancer and faced

a tough road of chemotherapy and cancer.

I had to put everything on the shelf to fight that off, which I did, but it

was the diagnosis that really ignited my spirit and brought out my creativ-

ity, Ball said. It steered the focus of the brand to include philanthropy

with fashion. I felt we as women needed to celebrate and embrace the true

beauty of a woman, and thats her individuality. And I felt that very strongly

after battling cancer.

Ball grew up as the daughter of a jeweler, so when it came time to design

a logo, she decided she would use one of her favorite pieces of jewelry

made by her father and given to her decades ago a gold pin with her ini-

tials designed with fun, zany letters.

Penny Ball is a Southern-twanged, red-

glasses-framed, ball-of-joy, cancer-surviving example

that it is never too late to follow your dreams.

At the age of 65, Ball has

launched her own high-end

accessories company called

Penny Ball Collections.

The company offers unique

handbags and jewelry, all

designed by Ball and many of

the items are backed by the

spirit of charitable giving.



That became my brand, and its on

every handbag I design. When people see

it, theyll say, Oh, you have a Penny

Ball! Ball explained.

When I dress, I always like simple

styles and then I liked to top it with a wow

accessory. Thats what my collections are

about giving a wow to every outfit.

June/July 2013 Cobb Life 17

Right, the Because of Couragehandbag has a black leather

body with a pink leather cancerribbon handle. See the full

Penny Ball collection at http://pennyballcollection.com

or call 404.731.3783.


S18108635:CL JUNE_JULY 2013(18) 5/24/2013 3:46 AM Page 18

Stepping out with new SummerstylesMakeover ideas for the season to put you in the spotlight

By Meredith Pruden

Photography by Jennifer Carter


Big, full waves are all the rage this sum-mer, and nothing could be easier to giveyour long tresses some lift. Leigha wanted anatural style that wouldnt have her flashingback to senior prom, so the Impulse stylingteam obliged, adding just a hint of supertrendy summer braids.

To create Leighas effortless-looking styleat home, separate hair into one-inch sec-tions before curling around alternating oneand two-inch irons. Work in the ends of thehair, and use the curling irons clamp formaximum body. Always curl hair away fromthe face, and run fingers through before ithas time to set create loose, smooth curls.To finish, add small braids.

Leigha is wearing a Line & Dot tropicalhalter top ($99) with metallic and leatherchoker style necklace ($130).

Bed Head Model isLeigha Chapman ofEast Cobb


BEFORE

AFTER


Crystal is a busy workingmom who wanted an easystyle that would keep up withher on-the-go lifestyle even inthe height of a Southern sum-mer. She came into Impulsewith a cut that fell just belowher shoulders, but the stylingteam knew her face and superstraight hair would support amore trendy cut.

To get Crystals look, choosea cut that falls shorter in theback than it does in the frontaround the face. This elevatedbob is better (and prettier)than a ponytail at keeping hairoff the neck in the oppressivesummer heat, and its justabout the easiest maintenanceyou could ask for.

Crystal is wearing a James& Joy burnt orange top ($64)with Ronda Smith Designstriple-strand and charm neck-lace ($160).

Easy Asymmetry Model is Crystal Fleck of Marietta

BEFORE

AFTER


HOURSTuesday - Saturday 10am to 6pm Sunday 12:30pm to 5:30pm

Mondays by chance

770.426.9840www.acornhomeandgarden.com

3870 Due West Road NW, Marietta 30064

3290 Northside Parkway NW | Suite 200 | 404.835.9600 MMX Sothebys International Realty Affiliates, Inc. All Rights Reserved. Street in Saintes-Maries, Van Gogh,

used with permission. Equal Housing Opportunity. Each Office Is Independently Owned And Operated.

Office: 404.974.4420 | www.atlantafinehomes.com

Jim Glover Group, Inc.If you are selling your home, I amdedicated to using every possiblemarketing tool needed to get your homesold. My goal is to provide my clientswith a superior level of service andresources to make informed decisionswith your real estate purchases.

As a Cobb native, my network andknowledge of the metro Atlanta areaproves beneficial in purchase and salestransactions. As a member of TheLuxury Home Marketing Institute, I amconstantly networking with area agentsand affiliates.

Fifteen Years Experience Coauthor, Marietta 1833-2000 Sixth-generation Mariettan Cofounder, Marietta Pilgrimage

Christmas Home Tour

Emma Kate wanted to keep herlong, surfer girl locks but create adifferent look from her normallystraight hair. She also wanted tobrighten up her golden hue for sum-mer, so the team at Impulse addedsome highlights and helped hermake some waves with this naturalbeachcomber look.

To get this look, use a thickeningmousse (like Bumble & Bumblesnew Thickening Full Form Moussewith memory) and a saltwater-basedstyling spray (like Bumble & Bum-bles Surf Spray) for added texturebefore parting hair down the middle.Next, wrap one-inch sections of hairvertically around a wand iron withthe ends out until complete.

Emma Kate is wearing a Sweet Peablue and white batik tie-front tanktop ($64) with butterfly and black seabead statement necklace ($98).

Surf s Up Model is Emma KateLewis of East Cobb

BEFORE

AFTER


[email protected]

Produced in a USDA inspected kitchenALL NATURAL | NO PRESERVATIVES

LOW FAT | LOW GLYCEMIC | LOW SODIUM

ConvenientFreshHealthy

ConvenientFreshHealthy

CHEF PREPAREDGOURMET MEALSEnjoy a healthy, balanced

meal for as little as $7/meal.

CONVENIENT PICK-UP LOCATIONS SERVINGCOBB CHEROKEE PAULDING

Hair care Pro tip: You dont have to buy a specialwand iron to get Emma Kates look.Your regular curling iron will do justdont close the clamp.

Makeup trendsTrend-spotting: Coral lips and playful,pastel eyes made a splash on designerrunways this season and will have youlooking cool on hot summer days.

About Impulse SalonA two-year winner of My Fox AtlantasHOTLIST Top 5 Best Hair Salon, Im-pulse has been beautifying CobbCounty women since its owners, JoiCantrell, Dawn Drummond and LitaEspinall, first opened in 1999. Locatedin East Cobbs Paper Mill Village, theImpulse team prides itself on imagina-tion, professionalism, education andtop of the line products, includingKerastase Paris and Bumble & Bumble.

255 Village Pkwy., Ste. 160, Marietta, GA 30067

770.952.0607www.impulse-salon.com

The team at Impulse: From left, Leigha Chapman, Eryn Potvin, Katie Stover,Joi Cantrell, Allie Baum and Olivia Cantrell.

HAIR AND MAKEUP BY Impulse Salon stylists Allie Baum, Olivia Cantrell,Leigha Chapman, Stephanie Peters and Katie Stover. Apparel and jewelry fromStraw Dog, and styled by Olivia Cantrell.

Straw Dog is located at 255 Village Pkwy., Ste. 140, Marietta, GA 30067770.952.8900; www.shopstrawdog.com


summer reading guide

Mariettas Amber Noble finds a quiet nook to delve into some summer reading.


True or not, weve convinced ourselves that summer is the time for

prime time reading. Whether youre looking forsomething light to take to the beach or something heavier for a night

on the porch, our staff has several recommendations. Enjoy.


A Good Fall Ha Jin

Ha Jin made his mark in the literary world in the late 1990s and early00s with his novels and collections of short stories. Jin taught at Emoryand was dubbed by some as a Georgia literary treasure before hemoved to Boston University. It was during his time at Emory that hepublished some fine pieces of work, including the short story collectionThe Bride Groom. Jins straightforward writing style coupled with hisintensely unique stories from a Chinese-American perspective providea colorful world for a quick escape from the mundane. While he hasproduced a handful of good novels in the last decade, A Good Fall,marks his return to the top of his game in his best craft short stories.

-Mark Wallace Maguire


Time Flies Claire Cook

Queen of beach books author Claire Cooks lat-est is out this June, just in time to toss it in yourweekend getaway bag. A fitting vacation read,Time Flies takes you on a road tripwith soon-to-be-divorcedMelanie, an Atlanta resident re-luctantly going to her high schoolreunion in New England. Shesdeveloped a phobia of highways(perhaps a metaphor for a fear ofmoving on with her life), but her persistent bestfriend BJ and a flirtatious email exchange with anold high school flame convince her the past mayhelp her figure out her future. So she and BJ em-bark on a hilarious journey down memory lane asthey visit former classmates days before the re-union, and attempt to recapture their youth withtattoos and sexy clothes.

Like all of East Cobb resident Cooks novels, thecharacters are relatable, as is the humor. Cook isadept at accurately capturing the insecurities and

idiosyncrasies we all have, making you laugh at yourself just asmuch as the characters blunders and foibles. Cook reminds youto notice and appreciate the laughter in life, even when it seemsto be falling apart around you. Time Flies is a fun read becauseit rekindles your own memories of high school. The heart of thestory is the friendship between Melanie and BJ, a sort of Thelmaand Louise do Romy and Michele's High School Reunion type ofbond. By the end of the novel you will be sad to say goodbye toyour newfound friends, but eager to call up the old ones to remi-nisce about the good ol days. Stacey L. Evans

Tigerheart Peter David

Tigerheart is a twist on everything on thetypical Peter Pan/The Boy Who Never GrewUp narrative, and itworks quite bril-liantly. But, holdtight. As well as itworks, the focus ofthe novel is not onThe Boy Who NeverGrew Up, but rather acharacter named Paulwho is only searchingfor a baby sister for hissad mother. Along theway, he encountersThe Boy in the land of not growing up, but healso tangles with pirates, Indians and all sortsof characters bound to make for an adventure-some novel. Bonus: The author throws in justenough humor and tads enough of alternatehistory ala Jonathan Strange and Dr. Norrellto even make it stronger.

-Mark Wallace Maguire

Catch ClaireCook at a talk,reading andsigning atthe Book

Exchange inMarietta June 24.

COBB

AUTHOR

!


For Everything a Season Philip Gulley

I love to read, but dont always choose the mosteducational or enlightening books because lately mybrain has been too frazzled to digest anythingheavy.

Thats why I love the works of Philip Gulley, aQuaker pastor who has authored both fiction andnon-fiction works that speak directly to my heart. Gulleys 17 books range from a series that chronicleslife in a small town in Indiana to a Porch Talk series

summer reading guide of humorous and inspirational essays. My first exposure to Gulleys work were

books he co-authored, If Grace is Trueand If God is Love, both of which touchedme deeply in a time in my life I desperatelyneeded some solace.

For Everything a Season, subtitledSimple Musings on Living Well, is my lat-est Gulley find. Each chapter is an essaybased on a line from Ecclesiastes 3: 1-8,which Gulley always read at funerals thathe officiated.

These are the wondrous sentences thatbegin For everything there is a season,and a time for every purpose underheaven; a time to be born, and a time toplant and a time to pluck up what isplanted.

Noting the pure beauty of those verses,Gulley believes they are an accurate sum-mary of our lives, from birth to death andeverything in between. As such, he pens stories from his life aswell as from those of friends and relativesthat illustrate each of the times in theverses.

For a time to build, for example, Gulleyrecalls the satisfying whap when theheavy wood-framed screen door swingsshut at his mother-in-laws farmhouse. Hesets out to find a craftsman who can dupli-cate that door so he can enjoy that soundagain at the first home he has ever owned.It represents the solidity of family and old-fashioned charm.

A time to refrain from embracing bringsa witty commentary on some of the thingsGulley feels merit rejection. Among theseare loud mufflers, thumping bass in car ra-dios that can be heard a block away, bark-ing dogs, litterbugs and climbing out of thebathtub and realizing he left his towel inanother bathroom.

Sandlot baseball is the topic of A time tolaugh, in which Gulley gently skewersoverzealous parents who continually inter-fere and meddle in their kids athletic en-deavors. Children no longer get the joy oforganizing their own games and playingfor the sheer fun of it, Gulley argues.

Each of the chapters in this terrific littlebook is a small gem. Gulleys writing is un-complicated, uplifting and thought-provok-ing the perfect antidote to the stress ofa jaded and frenetically trendy world.

- Joan Durbin


The Immortal Life of Henrietta Lacks Rebecca Skloot

When Rebecca Skloots The Immortal Life of HenriettaLacks hit the stands in 2010, it quickly became lauded asone of the best of the year. If you didnt get around to read-ing it then, pick it up now. Henrietta Lacks was a poorblack farmer who sought treatment for cancer at JohnsHopkins Hospitals colored ward in the 1950s. She diedfrom the disease at age 31, but her cells, taken without herknowledge, became the worlds first immortal human cells.

Eventually packaged and branded as HeLa, her cellswere and are still today important tools in medicine vitalin experiments for polio vaccine, HIV, cloning, gene map-ping, IVF and much more. Though parts of her live on liter-ally all over the world, not much was known about Lacksuntil Skloot spent a decade researching and interviewingdozens of people to piece together the story. And what afascinating story it is.

Skloot weaves together science, history, ethics and per-sonal stories of Henriettas family in a way thats easy todigest. The intimate accounts of how Henriettas childrenresponded to finding out that companies were profitingfrom their mothers cells while they couldnt afford healthinsurance, juxtaposed with the story of how HeLa cellsbrought fame and fortune to many in the science field, isriveting.

The book is classified as science in many bookstores,but it connects the human element in such a way that it al-most feels like reading fiction, and at times science fiction.This is the type of book that keeps you awake at night be-cause you have to know how the story unfolds. Immedi-ately after reading the book I began searching the web forthe latest updates on the Lacks family and the ethics andprivacy debate in the medical research field.

The Immortal Life of Henrietta Lacks definitely makesan impact; I can easily say its one of the most well-written,thought-provoking and captivating books Ive ever read.

Stacey L. Evans



60 Hikes Within 60 Miles: Atlanta, includingMarietta, Lawrencevilleand Peachtree CityRandy and Pam Golden

Whether youre a newcomer to the At-lanta area or a seasoned native, yourebound to find some new ground tocover with this remarkable trail guide,now in its third edition. Just in time forwarmer weather, Randy and PamGolden have assembled a list of thebest day hikes within a 60-mile radiusof the city center, and depending onwhat youre in the mood for, the bookincludes a variety of urban walks,mountain jaunts, shady forest paths,and neighborhood hikes.

The couple, who began trekkingacross America and Canada when theyfirst married in 1977, are experiencedhikers themselves and also maintainthe website georgiatrails.com. Theyhave managed to pack the book notonly with relevant information like de-tailed directions to trailheads and GPS-based trail maps with accurate hikeinformation, but also suggestions tonearby activities and trail histories.

Not surprisingly, the hikes often allowwalkers to cross paths with many civilwar and Native American sites, whichmakes for fun, educational opportuni-ties for kids and adults alike. Whetherkept in the well-worn hikers backpackor the glove compartment of the familycar, this guide is a perfect source fordiscovering the great outdoors right inyour own backyard this summer.

Jennifer Carter



A Prayer for OwenMeany John Irving

I am doomed to remember a boywith a wrecked voice

That haunting first sentence beginsthe John Irving novel that I now revealas my favorite book of all time to any-one who will listen. A progressive Eng-lish teacher lent me a copy during mysenior year of high school, and I canstill recall staying up so late on aschool night trying to finish it that I hadto read it with a flashlight under a blan-ket so my mother wouldnt make me goto sleep.

Since then, Ive managed to re-readthe novel at least once a year, and Iveforced countless copies on family andfriends. (Ive even gone so far as mak-ing my now-husband read it when westarted dating, gauging his reaction tothe book to see if he was marriagematerial.)

Called brilliantly cinematic by theNew York Times Book Review, this con-temporary bildungsroman follows thenarrator, John, and his best friendOwen through childhood, adolescence,and into adulthood, all the while com-menting (albeit, humorously) on themoral pitfalls of subjects like religion,the Vietnam War and shifting politics.

The most memorable and belovedaspect about the book is undoubtedlyOwens voice, both literally andmetaphorically, which Irving chooses torepresent with all capital lettersthroughout the novel. In the openingchapter, Owen hits the foul baseballthat strikes Johns mother in the head,killing her instantly. Not believing thatanything is an accident, Owen decidesthat he is Gods instrument, and useshis high-pitched voice in the most un-forgettable ways throughout the rest ofthe novel.

A Prayer For Owen Meany is a per-fectly thoughtful, laugh-out-loud sum-mer read that guarantees that itsreaders, too, will be forever doomed toremember a boy with a wrecked voice.

- Jennifer Carter



e d i t o r i a l c a l e n d a r

W

eve got several ex-

citing issues

planned for the rest

of 2013. Below is a

brief look ahead. If

you have any story ideas, always

feel free to contact us at

cobblifemagazine@

cobblifemagazine.com

AUG/SEPT Exercise and Outdoors

OCTOBER Getting to gameday

NOVEMBER Made in Cobb awards

CO

MIN

G IN

AU

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BB

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Keep your toast. Hold the bagels. If its home-made, give me a biscuit for breakfast every time.

Any way you fix em, from loading on the meat,egg and cheese to just butter and maybe a drizzleof honey or spoon of jam, biscuits are the bomb.And Cobb County is blessed to have a host ofsmall eateries that offer fresh, hot biscuits madefrom scratch.

We have had a lot of fun making the rounds tolocate some of the best examples. Interestingly,

no two were quite alike.There are a lot of biscuit houses around here,

but all of us are different, all are good, and all ofus make them our own way, putting our own spinon them, explained Sabra Wessel of The RedEyed Mule.

Most of the places we visited are open forbreakfast and lunch only, and some do not takecredit or debit cards. Its always a good idea to callahead or check web sites before you go.

BISCUITSCOBBS BEST

By Joan Durbin {Photography by Jennifer Carter}

Enjoying a taste of some of


Its not a beignet, but the deep fried biscuit at

Mountain Biscuits could be its kissin cousin.

Left, mother and daughterDebbie and Copper Ingram ofMountain Biscuits. Top right,the deep fried biscuit coveredin powdered sugar. Top left, asausage, egg and cheesetopped with tomato.

{ }Mountain Biscuits1718 Old Highway 41

NW. Marietta(770) 419-3311

www.facebook.com/mountain.biscuits

Delivered hot enough to frustrate

the urge to chomp into it directly, we

impatiently tore off chunks of this lus-

cious treat and stuffed them in our

mouths, leaving a telltale trail of pow-

dered sugar as we oohed and ahhed

with pleasure.

Mountain Biscuits owner Debbie

Ingram said she believes this is the

only place in Georgia, and maybe even

the Southeast, to get this unique treat.

Our first cook was from New Or-

leans and one day we were just mess-

ing around and dropped a biscuit in the

fryer, Ingram said. The rest is his-

tory.

Of course, it wouldnt be the same

if the biscuit itself wasnt as good as it

is. Mountain Biscuits makes theirs

with flour, buttermilk and lard.

Its all in how you handle the

dough from the very first step, cutting

the lard into the flour by hand, In-

gram said.

The recipe came from Kennesaw

resident Carol Manis, a real Southern

cook who is my sons best friends

mother, Ingram said.

Knowing how to make a proper bis-

cuit is something you cant teach.

Youre only born with the ability or

not, Ingram said. I could line up 10

different people, give them my recipe

and get 10 different biscuits. And

maybe only one or two would be really

good.

The biscuits, made fresh all day

long, are light and fluffy and are par-

ticularly good with Ingrams sausage

gravy.

Or just drizzle on some of the

Alabama-made biscuit syrup found at

every table. It has a mild molasses-like

flavor that marries well with the warm

buttery biscuit.


i-

{ } Louises 972 Kennesaw Avenue,Marietta(770) 427-9127www.geezlouise.com

Louises owner Tony Corrente with apan of freshly baked biscuits. Below,the sharp cheddar and garlic biscuit ismind-blowing. Above left, a generousserving of bacon and egg fills the abiscuit at Louises.



The small, dark, wooden building just outside the Kennesaw

Mountain Battlefield Park has a parking lot with some major

potholes and looks as if time has passed it by.

But Im always attracted to places like this. My experience

is that some of the best food can be found in the most unlikely

looking places.

Tony and Denise Corrente, who bought the business from

original owner Gladys Louise Weeks eight years ago, dish up

homemade, soul-satisfying dishes that have roots in Louises

recipes with large dashes of Tonys creativity mixed in.

The biscuits are a good example of that synthesis. A for-

mer computer programmer who absolutely adores cooking,

Tony researched the art of biscuit-making and experimented

exhaustively with Louises recipe until he was happy with the

results.

Like Louise and most Southern cooks, hes a fan of White

Lily flour and buttermilk in his biscuits, leavening them with

vegetable shortening.

After he cuts the shortening into the flour, he freezes it for

15 minutes before he adds the buttermilk. It makes a huge dif-

ference in how the biscuit puffs up, Tony said.

He uses less liquid than Louise did and his dough is a bit

more dry. But the real trick, he said, is the way the dough is

handled. Its how much you knead the dough, the technique

you use rolling it out. I roll very loosely. I dont screw with it

too much.

If sausage gravy is your thing, Tonys is tops. The meat is

from a local butcher and Tony adds extra to the gravy on the

weekend. The gravys seasoning is absolutely perfect.

Do not I repeat, do not leave here without trying his

cheddar biscuits. Made with whole milk rather than buttermilk,

sharp cheddar and a little bit of garlic, these are dropped by the

scoopful onto the pan to bake up into an irregularly-shaped

savory gem that is mind-blowing with a bit of butter or honey.

Louises is one of those wonderful places where it would be a hugemistake to judge a book by its cover.


{ } Caf 332595 Sandy Plains Road,Marietta(770) 977-6915www.cafethirtythree.com

The Breakfast Bowl is an eggscrambled with fresh onions andgreen peppers, topped with skilletpotatoes, bacon or sausage andgravy, then sandwiched betweena warm, buttery biscuit.



At Caf 33, breakfast

is so popular its avail-

able all day long.

Homemade biscuits are baked daily and like

the restaurants name, represent pieces of owner

Shane Clements childhood.

A veteran chef who a little more than a year

ago opened his own place just four miles from

his north Cobb home, Clements named Caf 33

in honor of 1933, the year his mother was born.

A bound copy of a collection of her recipes,

complete with family pictures, occupies the place

of honor on the counter near the entrance.

Its her biscuit recipe that Clements uses, with

just a minor tweak.

White Lily self-rising flour, whole milk and

vegetable oil are the only three ingredients. Due

to an unfortunate experience with buttermilk as a

child, Clements said, he wont substitute it for

the regular milk. And liquid vegetable oil is

healthier than hydrogenated shortening yet still

produces a fine result, he noted.

What gives his biscuits extra oomph is a thin

application of pure canola oil on the tops and

bottoms during baking and then a bit of butter

later on in the baking time.

Theyre an ideal base for Caf 33s popular

breakfast bowl, a concoction first served to

Clements brother, who wanted all of the individ-

ual components of his usual breakfast united in

one bowl.

Owner Shane Clements shows severalof Caf 33s biscuits. Above right, eggand pepperjack cheese topped withjalapenos on a biscuit.

An egg scrambled with onions and

green peppers, skillet potatoes made

fresh with Yukon Gold potatoes and

gravy with either sausage or bacon

are all sandwiched in a biscuit.

A word about that gravy: Its actu-

ally vegan, which means no animal

products whatsoever. Clements cre-

ated it after being challenged by some

of his customers, and he managed to

make it taste just fine by itself, al-

though the addition of meat does im-

prove it for us carnivores. Both the

bacon and the sausage he uses are of

discernibly high quality, and my sug-

gestion is to splurge and ask for both.


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Daddys CountryKitchen

4525 S. Main Street, Acworth

(770) 974-2281www.daddyscountry

kitchen.com


Daddys Country Kitchens flavorful biscuits taste greatplain with butter or sandwiching a slice of tendercountry ham, above.


Andy Johnson, his wife

Donna and his mother

Jeanie Jones own this

casual, friendly little

restaurant on the

south side of Acworth. Its been in the

family for 28 years. Country cooking is

what you come here for, and since

Daddys has been in business that long,

you know the biscuits have to be good.

Like everything else at Daddys, bis-

cuits are scratch made.

Most people want homemade, not

frozen or store bought. Thats why they

come here, Donna said.

The recipe, which hasnt been tin-

kered with since it was handed down

from the original cook, is simple: White

Lily self-rising flour, buttermilk and

vegetable shortening.

The resulting dough makes a tender,

flavorful biscuit and also great

dumplings for the eaterys chicken and

dumplings as well as a tasty topper for

the cobbler.

Alice Echols, who has been cooking

at Daddys for the past 10 years, puts

the first pan of biscuits in the oven

around 4 a.m. Andy said it isnt unusual

to go through 180 biscuits a day, partic-

ularly on Saturday when they show up

on an extensive breakfast buffet.

While not as expansive as a cathead

biscuit, these are plenty big enough for

a slice of country ham, which turns out

to be not as salty as some, making it

much more to my taste.

Andy said the sausage, egg and

cheese biscuit is probably their biggest

seller, but the country fried steak and

gravy is also very popular.

Donna and Andy Johnson, ownersof Daddys Country Kitchen. TheAcworth restaurant has been inthe family for 28 years.


{ }

Stilesboro Biscuits3545 Stilesboro Rd,

Kennesaw, GA 30152(770) 429-5552

www.facebook.com/Stilesboro-Biscuits



Though the historic building on Stilesboro Road in

Kennesaw is small, it houses an enormous amount of vi-

brant energy and old-fashioned Southern hospitality.

Almost 20 years ago, owner Lynn Herndon felt drawn

to the building for sale she passed by on her way to work

everyday. She was muddling through a rough patch in

life, and something about its boarded up windows and

chain locking its doors firmly shut pulled at her heart. She

felt a strong urge to rescue it, to bring it back to life.

Me and the building just looked the same. It looked

very lonely, forlorn, and it needed me. I was a little

burned out and I loved to cook, she said. And so she

opened Stilesboro Biscuits on a whim and a prayer, in-

fusing its walls with her passion for cooking and vibrant

personality.

Though Herndon was raised in the restaurant business

and had been cooking dinner for her five siblings and par-

ents since she was 11, she says it was a bit of trial and

error when she first opened in 1994.

It was a matter of pans breaking in and ovens break-

ing in and me breaking in, she said of getting the right

recipe for success. In any case, the community rallied be-

hind her right away, even holding a fundraiser to help her

rebuild after a fire destroyed part of the restaurant.

It may have been Herndons exuberant personality

that attracted customers those early days, but the fluffy

buttermilk biscuits generously packed with meats, egg

and cheese are the reason people wait in a line that

wraps around the building most Saturdays.

The homemade style biscuits are melt-in-your-mouth

layers of flaky warmth, crafted using real butter, which

Herndon says is an essential ingredient.

Just as much attention is paid to whats stuffed inside,

and Stilesboro offers it all. In addition to egg and cheese,

biscuits overflow with sausage (smoked, red hot or patty),

country ham, pork tenderloin, chicken or steak. You can

also get the hearty biscuits buried in thick, creamy gravy.

You can find biscuits just about anywhere in the

South. But whats rare is a great-tasting, made from

scratch biscuit served up in a place that feels like home.

Stilesboro Biscuits captures that authenticity.

The eatery is a place where the growth of neighbor-

hood children is marked on the walls in photos. Its a

place to fellowship, where strangers meet and bond over

breakfast. Such was the case with the bluegrass band Jot

em Down Boys, which plays at Stilesboro the last Satur-

day of every month. When the band plays, children dance.

Often, someone will pull out a harmonica and harmonize

with them. Or you might hear a voice, swept up in the

emotion, pipe up and sing along.

Its like fairy dust, Lynn says about the perform-

ance. Its magical and beautiful.

The same may be said for the atmosphere at Stiles-

boro.

This is my love and my passion, Herndon said.

This is where Im supposed to be. By Stacey L. Evans

StilesboroBiscuitsowner LynnHerndon.Left, thesmokedsausageand eggbiscuit. Op-posite page,a stack ofthe restau-rants fluffyhomemadebiscuits,drippingwith honey.


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Red-Eyed Mule owner Sabra Wessel holds a plate of therestaurants biscuits, which have a lightly crisp exteriorand fat, fluffy middle.



At West Cobb Funeral Home,we have been committed to servingthe families of our community forthe past 18 years. Recently, we haverenovated and added a tranquilpavilion which adjoins ourspacious family reception room.See why more families are choosingour home, our services andour facilities.

Sabra Wessel likes

a challenge.

For almost three months, she was at The

Red Eyed Mule, which she co-owns with

significant other Joe Wood, experimenting

with her familys biscuit recipe and perfect-

ing it for use at their tiny eatery near

Kennestone Hospital.

I had to adapt it for sheet pans, our oven

and sheer volume, she said. I was so used

to making just enough for my family of

five. Now I was making them for 500.

Id get so excited, getting up early in

the morning and feeling the air. If there was

low humidity, I knew it was going to be a

beautiful biscuit day.

What she came up with was her own spin

on the recipe. She uses two different flours,

buttermilk, lard and butter, rolls the dough

out with a pin and cuts nice, big four-inch

biscuits.

After baking, these babies come out with

a lightly crisp exterior and a fat, fluffy mid-

dle with honest-to-goodness down home

flavor.

Ive eaten at a lot of biscuit places in

this county and this one is the best, de-

clared Cobb police officer Tom Atwood as

he waited for his pair of biscuits to come to

his table. I come here for them at least

once a week.

Its almost a shame to eat these any way

other than plain with butter, but I highly

recommend the Mules sausage gravy. I had

to restrain myself from licking up every

drop of it from my plate.

Follow the Mule on social media and

youll be notified when Sabra makes her

cheddar biscuits studded with bits of apple-

wood smoked bacon. Its only three times a

month, and they tend to sell out quickly.

{ }

The Red EyedMule

1405 Church Street Extension, Marietta

(678) 809-4546www.thered

eyedmule.com


{}

Marietta resident KatieBrown uses a recipe

passed down from hergrandmother to makethese sumptuous bis-cuits. She also craftsdelectable cheddar chive mini biscuits,

shown at right.

By Stacey L. EvansPhotography byJennifer Carter

Engagements Weddings AnniversariesC E L E B R A T I N G

MilestonesHoffman~Hevey

Michelle Elizabeth Hoffman and Matthew Alexander Hevey wereunited in marriage on June 16, 2012 at St. James Episcopal Church inMarietta, GA. The Reverend Roger Allen officiated.

The bride is the daughter of Dr. and Mrs. Allen Hoffman ofKennesaw, GA. The groom is the son of Mr. and Mrs. John Hevey ofCornelius, NC.

The bride and groom are graduates of Vanderbilt University.The bride is employed as a teacher by Brookfield Academy in

Brookfield, WI. The groom is a third year medical student at TheMedical School of Wisconsin in Milwaukee, WI.

Following a wedding trip to Hawaii, the couple resides in Wauwatosa,WI.


{ }Marietta resident Katie Brown is a fan of bis-

cuits at many local restaurants Mountain Bis-

cuits is her favorite but she considers her

grandmother Josephine Trouts recipe to be the ab-

solute best.

It is a true Southern, old-fashioned biscuit

recipe, said Katie. It has been handed down for I

dont know how many generations.

Grandma Jo, who passed away last year, was

known for her cooking, especially her biscuits and

cornbread. Her fluffy delights were a staple at fam-

ily gatherings, and often disappeared into the

mouths of eager guests well before the table was

set for dinner.

They were so perfect, said Katie. Soft, fluffy

center, with a golden, crunch on the outside ... they

make your mouth water. I would eat more than

needed; I ate them before I ate my main course.

As a child, she would don the gingham apron

stitched for her by grandma Jo and join her in the

kitchen. Her eyes would widen with anticipation as

she watched her grandmother fold the buttermilk

into the flour, slowly knead the dough, and then

carefully use a biscuit cutter to shape them. Her fa-

vorite part was watching the dough rise through

the oven window.

Taking a bite of the freshly baked biscuits today

brings back those warm memories of family, and

the rolling pin has been passed down to Katie to

continue the tradition. She has been dubbed the

new biscuit queen by relatives, responsible for

baking the staple for all holidays.

Just like her grandma, she doesnt use exact

measurements for everything; she just goes with

what feels right to achieve the texture she wants.

Once I did it and knew the consistency I was

looking for I make them the same every time, she

says. But I have my own technique and its hard

to describe to others.

Katie also added a new twist to the classic

southern treats that have been a hit as appetizers at

parties. She added cheddar cheese and chives to

mini versions of the biscuit, resulting in a sumptu-

ous, crisp and savory indulgence. Beware, these

morsels are addictive. Katie shared some with us

on the photo shoot, and we couldnt stop stuffing

ourselves with bite after bite.

I love seeing peoples reaction after that first

bite of my biscuits, said Katie. I can see that they

too are taken back to their childhood days at

Grandmas house! See recipe on page 48. June/July 2013 Cobb Life 47

The rolling pin, biscuit cutter and wooden bowlwere all passed down to Katie from her grand-mother. Opposite page, a photo of Katie with hergrandmother, Jo Trout, and husband, Reece Brown.


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Preheat oven to 500 degrees(yes, HOT).

Combine flour and butter usinga pastry cutter (or two knives)...youwant to cut the butter in to theflour. Look for pea-sized crumblesof butter.

(Optional: At this time you canadd the chives and cheese. Toss inthe dry mixture, then proceedbelow.)

Start adding butter-milk, a little at a time.Using a spatula, fold inthe buttermilk to startforming a dough ball. Itshould be a littlesticky, but not wet andnot too dry.

You may have to useyour hands to shape theball ... just add a littleflour dust to them so the doughdoesnt stick.

On wax paper, sprinkle flourand place dough on. Knead dougha three to five times, then let it restfor a few minutes.

(For Cheddar chive biscuits,skip the next few steps and pro-ceed with the muffin tin method.)

Roll dough to 1/4 to 1/2 thick.Then cut rounds using what youhave. (I have a biscuit cutter, but adrinking glass works just fine).Whatever size you want the bis-cuits is up to you.

Place on baking sheetlined with parchmentpaper. Bake 7 to 8minutes or untilgolden brown on top(be sure to watchthem, as they bakevery quickly).

Optional:When-ever I make the Ched-dar chive biscuits, Ilike using a mini muf-

fin tin, but you can usea regular-sized one. So

instead of rolling out the dough,you will just tear pieces off yourdough-ball and fill the muffin tins.Bake the same temperature andtime and Voila!

R E C I P E Jos Southern Biscuits + Katie s Cheddar chive biscuits

{}

Secret finishing touchEither biscuit you make,this is the secret to mak-ing them look sooo deli-

cious: As soon as youtake them out of the

oven, brush melted but-ter over each one and

SERVE HOT!


{ }INGREDIENTS>>>2 cups WHITE LILY self-rising flour (a MUST) 1/2 stick COLD butter (Ive been using sweetcream salted butter) about 2/3 - 1 cup whole buttermilk ( low-fat alsoworks just fine)

{OPTIONAL}one bunch of fresh chives, chopped and dried sharp cheddar cheese, good hand full or two


I received several emails from Cobb Life Magazine readers remarking

on the wine article appearing in April 2013 The Man Issue. So as not to

forget that there are several leading ladies who deserve to be recognized

for their talents and possible wine personalities, please indulge me in my

varietal comparisons to these stars of the silver screen.

Meet the Austrian varietal called Gruner Veltliner. This grape variety emerged out of

obscurity at a very young age and in the last decade has established her multi-talented

prowess and is now recognized by critics, sommeliers and consumers. It has been called

the wine grape that is delicious with all foods. Anne Hathaway sings the notes with per-

fection and her recent performance in the blockbuster film Les Miserables will place her

among the most sought-after stars in Hollywood.

I know who the top box office attractions and OscarAward winners would be on todays wine scene.

I f g r a p e v a r i e t i e s w e r e . . .

HOLLYWOOD female

G r u n e r V e l t l i n e r A n n e H a t h a w a y

superstarsBY Michael Venezia PHOTOS BY Jennifer Carter and Associated Press

-


Ah, bubbles. They explode from the bottle, make

sounds of excitement and continue to talk to you before,

during and after the second, third and fourth glass. The

famous sparkling wine Champagne is associated with the

ability to elevate personality and make you say and do

things that you sometimes might regret. Reese Wither-

spoon is my nominee. Her recent behavior in Atlanta

while sharing her thoughts with APD after having a few

too many will forever contribute to the hope of pleading

fame and fortune to escape from the long arm of the law.

You cant say no to Champagne. A toast to the last glass!

We love chardonnay. It is the most popular varietal

wine in America and is the overwhelming favorite in the

white wine segment. It is classically French having been

born in Burgundy and exhibits a wide range of styles

from rich and full-bodied to subtle and understated. It is

very much at home in Santa Barbara as well as in

Sonoma, California, where several Hollywood stars

enjoy leisure time.

Meryl Streep is my nominee as the chardonnay

queen. She is loved by all, easy to get to know and uni-

versally embraced for her mature, balanced personality

and her sublime blonde hair. She is reserved, confident

and elegant.

C h a m p a g n eR e e s e W i t h e r s p o o n

c h a r d o n n a yM e r y l S t r e e p


The sometimes

powerful aromatics of

sauvignon blanc from

New Zealand can be

reminiscent of grape-

fruit and kiwi. Many

examples from France

are much more classi-

cal and the Loire Val-

ley region of Sancerre

exhibits a much more

controlled personality.

Dame Judi Dench,

who portrays the ma-

triarchal M in the

James Bond film Sky-

fall is constantly es-

caping the threats of

death from her ene-

mies. At home with

Shakespearean roles as

well as modern cin-

ema, the actress long

history, like that of

sauvignon blanc, will

forever be credited to

set the standard of true

controlled excellence

under fire.

Rich, round and full-flavored, the

viognier grape is found in the Northern

Rhone Valley of France and has the

flavors of stone fruits. Imagine the

aroma of apricots, nectarines and

peaches with a dusky warm, sweet em-

brace. Penelope Cruz gets the nod as

she personifies these characteristics.

She is seductive and willing to offer

herself with mysterious generosity like

viognier. Meeting her is not easy but

when you do it is love at first sight.

v i o g n i e rP e n e l o p e C r u z

s a u v i g n o n b l a n cJ u d i D e n c h



Staid, reserved, and sometimes seri-

ous, the German varietal riesling can be

admired for its mul-

tifaceted personal-

ity. It can be bone

dry with high acid,

floral aromas and

mineral tension,

or sweet like an

English trifle

pudding. The

British actress

Helen Mirren

has over several

decades proved

that no role is

too challenging

for her and as

a queen she

reigns over

her domain with power and

subtly.

So during the summer months relax

with a bottle or two of these varietals,

watch a movie starring these Holly-

wood leading ladies and enjoy these fe-

male stars with some refreshing white

wines.


r i e s l i n gH e l e n M i r r e n


(678) 631-1700

Multi-Millon Dollar Producer(678) 631-1713 Direct LineVisit my website @ www.suehilton.com

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ighlightsA closer look at events andactivities throughout CobbCounty in June and July

H>> FIRST FRIDAY ART WALK ON THE MARIETTASQUARE The new season of First Friday Art Walks onthe Marietta Square begins continues on June 7, July 5,Aug. 2, Sept. 6, and Oct. 4. Art Walk is a free, self-guidedtour of the Marietta Squares eclectic art scene. Galleries,museums, cultural venues, restaurants and boutiqueshost artists within their businesses from 5 to 9 p.m. onthe first Friday of every month, rain or shine. Look for anofficial Art Walk banner in the window to identify partici-pating venues. Choose your own route, or begin fromArtists' Alley at Dupre's Antique Market at 17 WhitlockAve. Art Walk informational maps are provided at eachparticipating location.

Pick one up to learn about the various locations andartists participating in Art Walk. There is no admissioncharge. Be sure to visit 2 Rules Fine Art, Marietta/CobbMuseum of Art, or The Historic Marietta Trolley and regis-ter for your chance to win a "Hip to Be Square" $100 giftcertificate redeemable at any participating merchant.Must be 18 years or older to participate in the drawing.Information: 770.429.1115 or www.artwalkmarietta.com

>>MARIETTA/COBB MUSEUM OF ART The Marietta/Cobb Museum of Art presents two exhibitionsthrough June 30 the AAEA Equestrian Exhibition andIn the Minds Eye: The Art of the Chattahoochee HandWeavers Guild. The Marietta/Cobb Museum of Art is lo-cated in downtown Marietta at 30 Atlanta Street. Museumhours are Tuesday through Friday, 11 a.m. to 5 p.m., andSaturday, 11 a.m. to 4 p.m. Admission is $8 for adults, $5for seniors and students, free for children younger thansix years and free for members.Information: 770.528.1444 or www.mariettacobbartmuseum.org

>>JOSEPH AND THE AMAZING TECHNICOLORDREAMCOAT Atlanta Lyric Theatre presents the well-known biblical tale of a young man with a very special giftand some very big adventures. When Joseph receives awondrous, colorful coat from his father, his jealous broth-ers take matters into their own hands.

In Egypt, however, his fortunes take an unexpectedturn for the better when he helps a troubled Pharaoh. Adelightful, eclectic pop score by Andrew Lloyd Webberhighlights this timeless favorite for audiences of all ages.Joseph and the Amazing Technicolor Dreamcoat isJune 7 through 23, at Earl Smith Strand Theatre. Ticketprices range from $25 to $50. Performance dates andtimes vary. Call Atlanta Lyric Theatre or visit their website for details.Information: 404.377.9948 orwww.atlantalyrictheatre.com


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>>LEGEND OF ZELDA: SYMPHONY OF THEGODDESSES Following the huge success of the 2011-2012 tour, concertgoers in Atlanta will journey back tothe land of Hyrule and enjoy a season of breathtakingnew material, exploring additional chapters from TheLegend of Zelda, as well as preserving the beautifullyorchestrated four-movement symphony from last sea-son. The concert is a festive event for all walks of fans,who are encouraged to don their hero's tunics and mas-ter swords for the experience of a lifetime. As part of the"The Legend of Zelda: Symphony of the Goddesses"world tour for 2013, the acclaimed concert will revisitCobb Energy Performing Arts Centre on June 6, at 8p.m., once again capturing the hearts of video gameenthusiasts and music lovers. Ticket prices range from$45 to $125.Information:770.916.2808 orwww.cobbenergycentre.com

>>JESUS CHRIST SUPERSTAR Jesus Christ Super-star chronicles the last seven days in the life of Jesusof Nazareth as seen through the eyes of his disciple,Judas Iscariot, who has become disillusioned with themovement. At the opening of the play, Judas agonizesover his perception that Jesus' followers have becomefanatical and unrealistic, hailing him as God and twist-ing his words into monstrous prophecies. Next StageTheater Company presents Jesus Christ Superstar onJune 14, 15, 16, 20, 21, 22, 23, 27, 28, and 29, at theAlley Stage Theatre, 11 Anderson Street, off the Mari-etta Square. Performances are Thursdays, Fridays, andSaturdays at 8 p.m., and Sundays at 3 p.m. Tickets are$25 for adults, $20 for students and seniors.Information: 678.744.6398 or www.nextstagetheatre-company.com

>>THE MOTOWN SOUND For two weekends in July,The Strand brings Motown back to Marietta for the thirdyear of the most successful show ever produced by thevenue. Featuring songs by artists like Marvin Gaye, TheTemptations, Jackson 5, and The Supremes, The Mo-town Sound is a journey through the Motown greatshighlighted by stunning dance, brilliant costumes, andknockout vocals. This year will bring new songs, per-formers, and choreography, along with that classic Mo-town sound. The Motown Sound is July 4 through 7and July 12 through 14, at the Earl Smith Strand The-atre on the Marietta Square. Performance times vary.Tickets are $25. Group discounts are available.Information:770.293.0080 or www.earlsmithstrand.org

>>PERFORMULA: A MUSICAL THEATRE LABORATORY This summer, students from CobbCounty and surrounding areas will discover a newstrand of summer camp called Performula. In the EarlSmith Strand Theatres musical theatre laboratory,young performers will focus entirely on music, dance,and drama, discovering the formulas for performingsuccess. The week-long camp will yield a Friday nightperformance on The Strands Stephen W. Imler Stage.Performula: A Musical Theatre Laboratory is July 15 to19. Call for camp hours. Camp admission is $175. Tu-ition includes a Performula t-shirt. Admission to theFriday night performance is free of charge.Information: 770.293.0080 or www.earlsmithstrand.org


>>CODY SIMPSON Australian pop singer and Atlantic recording artistCody Simpson performs at Cobb Energy Performing Arts Centre as part ofhis 36-city Paradise Tour. Supporting Simpson will be Ryan Beatty andopening band Before You Exit. This summer tour will be heralded by thenew single, "Pretty Brown Eyes," which precedes the arrival of Simpson'smuch-anticipated, as-yet-untitled second album, set for release this sum-mer. Cody Simpson performs on June 4 at 8 p.m. Call for ticket prices.Information: 770.916.2808 or www.cobbenergycentre.com

>>KEVIN JAMES Kevin James, producer, co-writer, and star of hit come-dies Paul Blart: Mall Cop and Zookeeper, performs this summer in CobbCounty. James starred with Adam Sandler in Columbia Pictures' block-buster Grown Ups, after breaking into the film world opposite Will Smith inHitch. Star of the long-running sitcom The King of Queens, Jamesearned an Emmy nomination in 2006 for Outstanding Lead Actor in a Com-edy Series. Kevin James will perform June 8, at 8 p.m., at Cobb EnergyPerforming Arts Centre, as part of his national stand-up comedy tour, KevinJames Live. Tickets are $39.50, $49.50, and $65.00.Information: 770.916.2808 or www.cobbenergycentre.com

>>DANIEL TOSH "The June Gloom Tour" features Daniel Tosh, with specialguest Jarrod Carmichael, at Cobb Energy Performing Arts Centre. Pre-sented by Live Nation and Comedy Central, the tour will travel to over 25cities across the United States. "Tosh.0" currently airs on Tuesday nights onComedy Central. The series premiered in 2009 and features the razor-sharp humor and biting commentary from comedian Daniel Tosh and delvesinto all aspects of the Internet, from the absolutely absurd, to the incrediblyingenious, in this weekly topical series. This show is for mature audiences.The June Gloom Tour show is June 15, at 7 p.m. and 9:30 p.m. Tickets are$59.50 and $75. Information: 770.916.2808 or www.cobbenergycentre.com

>>BILL COSBY One of America's mostbeloved comedians of all time, Bill Cosbyhas captivated generations of fans with hiscomedy routines, iconic albums, and best-selling books, such as Fatherhood. Hiscomedy transcends age, gender and cul-tural barriers. Cosby broke television'sracial barrier with I Spy, becoming the firstAfrican-American to co-star on a televisionseries, all while winning three consecutiveEmmys.

He created and produced the Emmy-win-ning cartoon Fat Albert and the CosbyKids, which began airing in the 1970s. Theformer Navy serviceman's illustrious list ofaccomplishments includes roles on thechildren's educational show Electric Com-pany and creating and producing theEmmy award-wining Little Bill, which isbased on his bestselling book series. Per-haps Cosby's greatest contribution toAmerican entertainment and culture isThe Cosby Show, about a close-knit,upper-class black family. In his current bestseller, I Didn't Ask to Be Born, But I'mGlad I Was, Cosby talks about the Bible,being a grandfather, and his first love in hishumorous and insightful manner. Cosbyhas received the Kennedy Center Honors,the Presidential Medal of Freedom, theMark Twain Prize for American Humor, andthe Marian Anderson Award. Bill Cosbyperforms June 28, at 8 p.m., in the CobbEnergy Performing Arts Centre. All seatsare $59.75.Information: 770.916.2808 orwww.cobbenergycentre.com

>>VILLAGE PEOPLE Beginning their 36thyear as the kings of disco, Village Peoplehas performed at fairs, festivals, universi-ties, and casinos throughout North Amer-ica, Europe, Brazil, Japan, Australia, andSouth Africa.

Selling more than 100 million recordings,Village People was an instant phenomenonin the 1970s and '80s with hits San Fran-cisco/In Hollywood, Macho Man, YMCA,In the Navy, Go West, Can't Stop theMusic, and many more. In September2008, Village People finally received a staron the Hollywood Walk of Fame. The grouphas earned countless awards including theAmerican Music Awards Favorite MusicalGroup in 1979, AGVA's Georgie Award,West Germany's Gold Lion Award formusic excellence, and Brazil's Award forBest Act in 1981. Village People performsJuly 12, at 8 p.m., at Cobb Energy Perform-ing Arts Centre. Tickets are $40.50 and$57. Information: 770.916.2808 orwww.cobbenergycentre.com


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The WellStar Gridiron Gala took place in April at theCobb Galleria. More than 600 people attended the eventwhich raised over $350,000 to fight disease. 1. Lance andBarbara LoRusso of Marietta. 2. John and Vicky Hogue of PowderSprings. 3. Dana and Dr. David Parks of Marietta.

PHOTOGRAPHY BY KELLY J. HUFF

SCENEWellStar Gridiron Gala


54

4. Shane and Heather Garrison of Powder Springs. 5. Dr. Bill Mayfield of Smyrna andClaudia Chadwick of Marietta. 6. Guillermo and Robin Pierluisi of Marietta. 7. Al Separkof Marietta and Tracy Sheffield of Kennesaw.

SCENE WellStar Gridiron Gala

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The 48th annual Atlanta Steeplechase took placein Kingston Downs in April. The event featured horseraces, hat contests and many other activities. Fundsraised go to aid the University of Georgia College ofVeterinary Medicine. 1. From left, Melissa Robinson ofKennesaw, Andrea Currie of Acworth and Candace Landers ofAlpharetta. 2. Becky and Michael Grade of Marietta.

PHOTOGRAPHY BY KATHERINE FRYE

AND JENNIFER CARTER

SCENEAtlanta Steeplechase


34

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SCENE Atlanta Steeplechase

3. From left, Carolyn Evans, Carolyn Attaway, Morgan Attaway and Tam Crull, all ofMarietta. 4. Adrian McCabe of Marietta. 5. Jennifer Davis and her children, ReeseDavis, 4, and Landon Davis, 7, all of Acworth. 6. Amy and Chuck Otto of SandySprings.



97

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SCENEAtlanta Steeplechase

7. From left, Cheryl Shaw, Erica Portell, Maya Feldgajer, and Lauren Linsey, all of Atlanta8. From left, Carolyn Attaway and Carolyn Evans, both of Marietta. 9. From left, Skip Breeden and Elizabeth Wharton, both of Sandy Springs. 10. Lindsey Kimm and her children, from left, Carson Kimm, 4, and Hadley Kimm, 2, all of Acworth.

PHOTOGRAPHY BY KATHERINE FRYE



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The Marietta-Cobb Musuem of Art held its Marti-nis & Music event in late April. The event is a popularsocial gathering which also raises funds for the mu-seum. 1. From left, Debbie Charter, Jill Sinclair and DonnaKrueger, all of Marietta. 2. Brian and Alison Morris, both ofMarietta. 3. Steve Burns of Sandy Springs and SabrinaYoung of Powder Springs. 4. Debbie Ponder of Marietta,Alice Summerour of Marietta and Vicky Aghajanian of Kennesaw.

PHOTOGRAPHY BY JOSHUA CAMPBELL

SCENE Martinis & Music



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SCENEMartinis & Music

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5. Darlene and John Kaman, both of White.

Cobb Life 6/13

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Transcript of Cobb Life 6/13