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The Recovery of Rye

If you don’t like Rye you just haven’t meant the right one.

Rye is ingrained, pardon the pun, in the history of our country. It’s Patriotic to drink rye whisky. George Washington distilled rye at Mt. Vernon in small copper pot stills. At the time of his death in 1799 Mt. Vernon was producing 11,000 gallons annually. In fact, they have ressurrected the still. What a great way to further induce interest, tourism? Rye whiskey was made famous  in luscious dark bars in New Orleans in the heydey of classic drinks like the Sazerac. Rye graced many of the old Nashville haunts during the prohibition era such as Jimmy Kelly’s and Nero’s and Rotier’s. In fact from the beginning of prohibition in 1919 until 1967 when liquor by the drink became legal in Nashville there many dinner clubs, supposedly private, where cocktails were available. Rye was flowing at the bar then and is making a comeback now. From 2010- 2012 rye consumption has  doubled in the United States according to Impact Databank. Therefore just about every big name in bourbon has introduced a rye whisky. There are the folks who would argue it never went away although the demand may have dwindled. Throughout the years Colonel E. H. Taylor from Buffalo Trace has been a flagship in the distiller’s sough after lineup. They have a large operation producing at least 100,000 gallons of whiskey a year (Something George   Washington would have marveled at, no?) However they havej dedicated micro-stills   reserved for experimental limited release batches. Rye can be described as somewhat stronger than Bourbon. It bursts with fruit and spice  which is derived from the grain.  It can be quite livlier and spicier than bourbon.  Whereas the corn gives bourbon the toasty caramel sweeter flavor. True rye must be composed of 51%  rye. The rest of the mash is usually filled    out with corn and barley. And this is the way that many producers have made rye over the years. But interestingly more and more rye whiskys are boasting up to 91% in the mash. E. H. Taylor has no corn added and it still has notes of toffee as well as pine needle, mint and perfume.  Bulleit’s rye smacks of nut and licorice while Dickel’s rye is more like rye bread    with jam. This is quite a phenomena as both distilleries source their 95% rye recipes from the same Lawrenceburg Ind. Distillery. There must be something to the charcoal distilling process that truly set’s Tennessee Whisky apart. The new extra aged Knob Creek Rye comes packed with notes of caramel, honey, pepper and juniper.

And what rye would I be drinking in the glass pictured below? Why Jefferson’s, of course. 

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My Favorite Season

My Favorite Season

Oh, how I love fall- it just doesn’t get much better!  As we find ourselves on the edge of this favorite season, there are so many things I want to do.   Cleaning out the closets, preparing my garden for a long winter’s nap, and decorating my home for approaching holidays are top on my list.

Today the fall issue of Wilson Living comes out, and in my column, Celebrate Home, you will find some ideas on preparing your house and family for fall.  As a little bonus, I created some fun subway art to print and display in your home!  See the link at the end of this post.

And as we head into the fall and winter months, what subjects would you like to see discussed here?  This is your blog for your magazine Wilson County, (and surrounding counties now!) and we want you to be a part! (Yes, YOU!) So let’s have roll call- if you read or subscribe to this blog, comment below and let me know what you would like to see! 

I will also be happy to answer any questions you may have. The ladies of Wilson Living have lots of things in the works, and we want you to be a part of it!    Happy Fall Y’all!

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Jere McCulloch

Screen Gem Sparkles Anew

BOB BLACK BRINGS COLORFUL CAPITAL THEATRE BACK TO LIFE

Capitol Theatre

After his first glance at the ancient Capitol Theatre on Lebanon’s West Main Street a decade ago, the normally sane Bob Black became a man possessed.

“I drove by and saw the theater, a jewel sitting in this town, left to deteriorate. The sign was broken. There was a tremendous amount of wear on the building. It grabbed my attention. I couldn’t stop watching what happened to the theater. Nothing ever really happened to it,” recalled Black, who moved here in 2002 from Memphis.  In 2009, Black could stand idly by no longer, so he put his money where his heart was.

Continue reading “Screen Gem Sparkles Anew”

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Angel & Becky

Notes from the Founders – Sept/Oct 2013

Angel & Becky

It seems like summer was over before it started. Now it’s time for our favorite season of the year, fall! Not just because of the cooler temps and multitude of family activities, but also because fall means we are that much closer to needed downtime that the Christmas holiday provides.

Just in time for fall movie premieres and holiday parties, you won’t want to miss Ken Beck’s feature onthe newly restored Capitol Theatre. We were there when the lights were turned on months ago and were also there for the Grand Opening. The restoration is amazing, breathtaking and a labor of love for owners,

Bob and Pam Black. As only Ken can do it, you will read about the theater’s rich history and it’s amazing transformation. The photos will blow you away, as will the story behind the restoration. Thank you to Ken, Bob and Pam for allowing us to showcase this gem.

If you haven’t been to Courtney’s Restaurant & Catering in Mt. Juliet, you will want to after reading Wilson Living Magazine contributor, Randy Rudder’s piece on the popular meat and three located in the heart of the City Between the Lakes. Just to make sure the food was all that Randy claimed, a few of us from Wilson Living had to visit the eatery to “test” the food. It’s delicious!

Also included this issue, our newest contributor, Yancy Belcher tells us all about a popular car show in Mt. Juliet that brings out hundreds each week. Classic car owners and spectators alike converge in Chick-Fil-A’s parking lot in Providence Marketplace to enjoy the festivities which include music, contests, door prizes and of course, the car show itself. This family friendly event runs each Saturday through October.

Finally, Style and Trends Editor, Erin Brown showcases some whimsical hair trends popular on the runway this season…think Great Gatsby meets Alice in Wonderland! Fall is all about drama when it comes to hair and makeup this season and Erin gives tips, hints and tricks on how to duplicate the looks featured in this issue.

ONE MORE THING! Our 5th Annual Holiday Expo is right around the corner and at press time we have only a few booth spaces available. As always, we have another great event planned this year. For more information on the expo, visit www.wilsonlivingmagazine.com and click on the “Expo” tab or call us at 969-6751 for all the details.

Until next time, keep reading!

Email Angel at angel@wilsonlivingmagazine.com or Becky at becky@wilsonlivingmagazine.com


Check out all our new blogs and bloggers each week online at wilsonlivingmagazine.com


  • Angel Kane & Becky Andrews – Co-Editors
  • Erin Brown & Denise Moore – Advertising Consultants
  • Jana Pastors, Donna Neeley & Amy Rich Photography
  • Donna Neeley – Creative Art Design & Production
  • Mary Anne Ferrell – Advertising Design
  • Shelley Satterfield – Accounts
  • Ken Beck, Roy Harris, Stacey Meadows, Randy Rudder, Sue Siens, Tiffany Cunningham, Amelia Morrison Hipps, Dr. John Gallaher, Brody Kane, Yancey Belcher, Sabrina Garrett, Elizabeth Scruggs, & Erin Brown – Contributing Writers


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contents

Table Of Contents – Sept/Oct 2013


         Sept / Oct 2013 Features
 

6       Notes From Founders  

8       Sabrina Out On the Town

9       Calendar of Events
    
12     Meet Your Neighbor
        
 Screen Gem Sparkles Anew

22     Special Feature
         Cruise In.. and stay a while

28     About Town
         
Cemetry Walk
                                                               
32     Hometown Heroes
         How Do You Define a Hero?

36     Around The Bend
         Glory of Granville

38     City Between the Lakes
         
Courtney’s Restaurant & Catering
        

    
        

         Sept / Oct 2013 Features

40     Styles and Trends
41     October Playfulness 
44     An Interview With Crystal Couture

46     Coming Home
         
Adoring Autumn

47     Good Things
         
Tips To Throw a Game

48     Senior Living
       
 Senior Citizens Centers

52     DownHome Politics
         
Get Involved Vote

54     Entertainment
         Stardust Drive-In

56     Living In the Past
         In Search Of the Lost Sheriff

60     Reflections
       
 Gratitude

61     Piece Of Good Life
         Taking a Leap leads to the Good Life 

COVER PHOTO by Jana Pastors

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Edible means…to be eaten?

So as I sat there listening to my son’s 5th grade teachers welcome all the parents to Back To School Information Night, I thought this year was destined to be like all the others: struggling through homework, studying for tests and working on class projects.

And as I watched these two women excitedly expound upon the virtues of field trips, flash cards and fabulous educational apps, I was just about to zone out when I heard one of them say, “And we are going to try to NOT send homework home, especially not math!”

For a minute I thought I had not only zoned out, but had fallen asleep and must be dreaming. And then I quickly looked down and realized I was not 102 pounds sitting on a cloud of chocolate fudge, so nope – I was awake.

Everyone in the class was abuzz with excitement.

Neill’s teachers went on to confirm something I already knew “you guys really can’t do the math and you end up teaching them the wrong way, so we prefer to just show them how to do it in class.”

Halleluia! I had never seen these two women before in my entire life but somehow I knew we were soul sisters!

“Also, we are going to do most school projects in class.”

Then again, maybe I was dreaming and my dreams had evolved to the point that they were no longer shallow dreams about food and weight but instead were grown up “I’m a parent now” dreams.

“And now having said that, they will have one project they will have to do at home and that one is due Friday. It’s super easy though and they can choose between building an edible animal or plant cell model. It will fun! Promise!”

Did my sister just say Friday? And it was now, Wednesday?

Yep – there it was – I was about to have that stress dream where all my teeth fall out right before I dive off a cliff due to the fact I’m being chased by clowns.

After some grubmling from the crowd, my ex-soul sister did move the project due date to Monday.

So each day since that little nightmare, my son has asked me about the project. And, of course, I watied until Sunday night at 7:00 to google it.

Honestly, how did our parents raise us without google?

When I was growing up any project I had was copied word for word out of my parent’s well-worn, 24 Volume Encyclopedia Brittanica. My only “real” project was when Dad and I lit up a light bulb by connecting it to a potato for the science fair.

And here I was expected to build a cell model!

So as Neill and I googled a myriad of edible cell projects, there in front of me were litterally hundreds of edible cells. Some were made of jello, some were made of cake, some were made out of a pizza pie, all were not only time consuming but also apparantly required a trip to the grocery.

As I started gathering my food items that would stand in for cytoplasm, a nucleus and mitochondria, Brody threw in his two cents,“Didn’t he say edible? I think the kids are going to want to eat it when it’s done and no one will want to eat yours.”

“Are you kidding me?” I said, as I looked at my graham cracker crust that I had just sacrificed to the gods of school projects. “Edible doesn’t mean they will eat it, it just means you use food products to make it. Duh!”

“No, Mama she said we would eat them after she graded them,” said my mini-Brody Kane.

I looked down at my cell which consisted of a pie crust filled to the brim with grape jelly (i.e cytoplasm), my nucleus which was a 10 day old hamburger bun, surrounded by some hard as a rock (last winter’s) marshmallows (mitochondria), topped with five year old cupcake sprinkles that were my crowning glory of ribosomes.

The only way anybody would eat this cell project was on a dare!

At this point Brody decided to really, really help me, “maybe you could start over and bake a cake like this one right here on google. This Mom baked a strawberry cake, frosted it and then she cut up real strawberries and blueberries for the mitochondria and     ribosomes and then she…..”

And right about then….my first tooth fell out!

To read more of Becky and Angel’s columns go to www.wilsonlivingmagazine.com or www.wilsonpost.com.


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School year pledge

By Angel Kane

Wilson Living Magazine

School starts tomorrow and for the first time in many years, I’m rather melancholy about it.

Most years, I’m glad to return my kids to school. And I don’t mean just glad, I mean ecstatic, overjoyed, beside myself with overwhelming happiness that I am no longer “Julie, their summer Cruise Director” planning one fun and exciting experience after another so that they won’t be…..that word that shall never be spoken again! You know the one…don’t say it, it’s forbidden!

This year, however, our Madi will be a Junior and the college talk has begun, which means soon she will be leaving us for her own adventures. And honestly, its not about Madi leaving that has me down, it’s that, as I told Brody,

“She is the child I practiced on. Remember when I fed her too much and she almost chocked to death? And then I gave her bangs that took years to grow out when all the other little girls had long hair with bows!  Not to mention I’ve never been her class room mother – ever! And last year I made her join the soccer team to bolster her college applications and she had her tooth knocked loose! She is going to look back on her childhood and remember me as a horrible mother.”

To which my always agreeable hubby added, “you also forgot to pick her up at school, what was it twice, I mean who forgets their kid? Wait you just didn’t forget Madi, you forgot all three of them, didn’t you?”

But all hope is not lost. (And for the record, I didn’t forget to pick them up, I was just running late…from Nashville.)

What is clear to me, is that I need to reform my image. You know, rewrite history. If Anthony Weiner can run for Mayor after his texting scandal and Martha Stewart can serve jail time and follow her incarceration with a Prime Time Christmas Special, surely I can become supermom in the next two remaining years.

So, in an effort to replace her memories (and those of her siblings while I’m at it) I pledge to do correct my wayward ways as follows:

1.     I will not forget to pick you up from school. Not even once, because that is wrong and also because it seems to be that one thing you guys bring up over and over and over. I get it, you get out at 3 and I will be there. What you get out at 2:50? Well, therein lies the first problem.

2.     I will make your school lunch for more than just the first week of school. This will, obviously, also entail my going to the grocery on a regular basis which is really a huge thorn in my side but I completely understand, after 10 years you can’t eat one more chicken nugget. Have you tried Chick Fil A  nuggets, though, because those are soo good? Ok, no – you are right – make your lunch – done!

3.     I will no longer let my son wear girl shirts to school. Apparently boy polo shirts button up on one side and girl polo shirts button up the other – who knew – well apparently most of the 4th grade boys did last year, so this year – no girl shirts!

4.     I will not forget to wash your tennis, soccer, cross country, football gear every single night – twice – on HOT! Because throwing them in the dryer for a ten minutes with a dryer sheet and then Febreezing them is not the same… even though it kind of is.

5.     I will not wait until the last minute to work on your/my Tennessee Project because all that yelling is bad for everyone. Additionally, I will start building that wigwam at least two weeks early so I can order all the necessities  and not end up supergluing sticks and leaves to an old, plastic piece of tupperware the night before it is due. Because that not only gets you a bad grade but more importantly allows That Mom (you know the one) to make a better grade than me/you!

6.     I will remember to sign your agenda book/permission slip/sports waiver and won’t encourage you to forge my name when you call me from the school office. Because the Principal has an odd habit of putting me on speaker and also because your Dad’s signature is much easier to replicate. 

7.     If there is a short period (promise, it will be short) where I can’t make your lunch and you have to eat cafeteria food, I will remember to put money into your lunch account. Because it’s embarrassing not only for you, but for me to get that call…day after day. And while  part of me thinks it’s character building, your Dad doesn’t think it’s funny.

8.     I will encourage you to attend all practices even if that means I will spend every single day of this next year waiting in my car or sitting in the bleachers for hours on end. One, because I love you and two, because I have a feeling your Dad is keeping a file on me and I probably need to step it up.

9.     I will remember that it’s important that I get your teacher a Christmas gift, a Teacher Appreciation gift, a Valentine’s Day gift, and an End of the Year gift because when I/you get that last tardy before Saturday school begins, she just might be “resting her eyes” as you slip into the room at 8:05.

10. I will do my best to not look absolutely pained as I sit through your Christmas, Chorus, End of the Year, School Award Program…because you/I worked hard for that Flutophone award, just as hard as that kid who has won every single other award for the last 10 years. Just as hard!

 

To read more of Angel or Becky’s Columns go to www.wilsonpost.com or www.wilsonlivingmagazine.com.

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Fine wine with a mission

In 2008 I took a last minute trip to Napa with a friend. By some sort of stroke of good luck we travelled down a dusty path to Ehlers Estates. I had never heard of these wines, being new to the wine business. In addition, they aren’t exactly taking out full page ads in wine spectator. So, after doing the big name wineries cliche thing we were pleased to find the historic stone winery that is Ehlers. I didn’t buy a whole lot of wine on that trip, but the most expensive purchase of wine that I made was at Ehlers. This bottle was their flagship silky smooth cabernet called 1886. I knew at the time that I could not purchase this wine in TN.

I was very excited when I found out that one of our smaller distributors had picked up the Ehlers wines. I am pleased to announce that we now sell the cabernet franc, the merlot , 120 over 80 Cabernet Sauvignon and yes, their flagship, much beloved by me, 1886.

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But, you see there is so much more to this wine. The founder of the winery, frenchman and philanthropist, Jean Leducq began buying up parcels of land in St. Helena in 1985. In 2001 he combined the original 14 acres and historic stone winery along with an additional 40 acres that composes Ehlers today. The best part of this wine, aside from the fact that it is organic and biodynamic is that all of the proceeds of the sales of this wine go to a nonprofit organization that funds heart disease research. In fact,Vanderbilt received two million dollars last year from the Leducq Foundation.WOW. The wine is amazing, the people who make it are conscious about our environment and about the greater good of the human race. Not to mention they operate out of a gorgeous old stone building that was erected in 1886 by Bernard Ehlers! And to think I had no idea back in 2008, I just liked the wine. I hope my customers choose to try this wine. It is sure to astound the palate. The 1886 is filled with notes of plum, black cherry, violets and cinnamon. Petit verdot adds a whisp of blueberry. There is just a touch of merlot blended in to warm up the middle. The finish is long and strong.

This year we were fortunate enough to bring in the highly sought after Petit Verdot in addition to the rose’. Both wines were out of sight literally and figuratively!

I will be back at Ehlers in October! I plan on representing Lebanon well! We are excited to have such a strong relationship with these producers! 

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Malbec Throwdown

Malbec Throwdown We had a lovely French Malbec blend at dinner two nights ago on vacation that was the inspiration for this blog and consequential “Malbec tasting throwdown”. I have had many Malbecs from Argentina and surprisingly few from France where Malbec has its’ beginnings as a lowly blending grape. Times have changed and Malbec has come into its own, the shining star, premier grape in Argentina, particularly Mendoza.

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The grape was first introduced to the region in the mid 19th century when provincial governor, Governor Domingo Sartiena instructed the French agronomist Miguel Pouget to bring grapevine cuttings from France to Argentina. Argentine Malbec wine is characterized by its deep color and intense fruity flavors with a velvety texture. While it doesn’t have the tannic structure of a French Malbec, being more plush in texture, Argentine Malbecs have shown aging potential similar to their French counterparts. The Mendoza region is the leading producer of Malbec in Argentina with plantings found throughout the country in places such as La Rioja, Salta, San Juan, Catamarca and Buenos Aires.

In France, Malbec has an identity crisis. It traditionally was grown in 30 provinces, according to the Oxford Companion to Wine (a.k.a. “The Great Big Book of Everything”). And it had almost as many names. In the Loire Valley, it is known as cot but plays second fiddle to Cabernet Franc; in fact, maybe fourth fiddle, behind Gamay and Pinot Noir as well. Its most hospitable ground is in Cahors, midway between the Atlantic and the Mediterranean, where it traditionally was known as auxerrois, an unfortunate name that can only be pronounced correctly when coughing up a hairball. Although the grape orriginates in France under several names, Argentina is foremost and reknown for Malbec. The country grows 70% of the world’s Malbec. So the winemakers of Cahors responded to Argentina’s success by embracing “Malbec” as the name of their grape and displaying it prominently on the label. They also have increasingly bottled their wines as 100 percent Malbec, though the appellation laws allow some Merlot and Tannat in the blend. The same thing has happened with Chardonnay. As a result of this new marketing emphasis by Cahors, we have a wine throwdown of sorts.

On beach vacation with a friend (who certainly loves a good throwdown) we bought a couple of bottles. This is a tremendously fun way to explore wine. The french wine is a Kermit Lynch wine, a Cahors consisting of 80%Malbec and 20% Merlot. I was not sure about it the first time I had it and figured a second time would seal the deal, good or bad. The Argentinian wine from the well-known Catena family of wines. Both wines were the same price, $15.99. Argentina tends toward a polished New World style, with new oak prominent to varying degrees and what I call “disappearing tannins,” by which I mean you can sense them in the inherent structure of the wine but you don’t necessarily feel them on your tongue and teeth. My friend preffered the wine Argentina citing the cherry properties. The French expression, on the other hand, is more earthy. The nose had the barnyard thing going which I loved while my friend disdained. New oak is not as prominent (and I hope the vignerons of Cahors don’t change that). The flavors and textures are a bit more rustic and chewy, and they often get even better a day or two after the cork is pulled. Cahors somehow combines a hint of Bordeaux-like class (the Atlantic influence) with the ruggedness of warm-climate wines from the Mediterranean. So, basically if you like a “New World” feel to your wine, an Argentinian Malbec might be for you. The Cahors is for a French wine lover, someone who appreciates a more “Old World” style wine.

Malbec makes a very food-friendly pairing partner with its concentrated black cherry and blackberry fruit components, fig-like flavors mocha and mineral notes along with a unique gamey quality that often rolls out with smoke, pepper and tobacco spice. From roasted and stewed beef or game to braised lamb, sausage, mushrooms, and spice-laden sauces, Malbec has the versatility and spice-affinity to handle a stunning array of food combinations and ethnic cuisines.

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