Innholdsfortegnelse for #4 Sept/Oct Autumn in the South i Southern Lady

There are countless things I love about every season, but autumn is the one that truly steals my heart. I’ve always thought this time of year showcases our region at its most beautiful, when the summer heat mellows and the sunlight turns soft and clear. Simple joys abound at every turn: pumpkins stacked high on porch steps, robust casseroles bubbling in the oven, fires snapping as dusk descends. From the brilliant foliage in the foothills to the first cool breezes on the coast, fall in the South is pure magic—and in this issue, we share a touch of that magic with you. Come along with us as we visit a charming Victorian town in Arkansas and travel to big-city Texas, with a sojourn in the mountains along the way. Peek…

Designer Eric Ross struck a balance between beauty and utility when he started work on this Morrison, Tennessee, farmhouse. Owners Debbie and Joey Jacobs wanted a home that would live up to minding a farm and raising cattle. The inspiration started with durable slate floors to camouflage the dirt tracked in with a typical day’s work of gardening and tending the herd. The final look was a fresh blend of American and French country. With a kitchen done in a palette of chocolate browns, creams, and verdant hues, collections of Spode Woodland china and transferware appear right at home. “Debbie is an avid collector,” Eric says. “Having the open shelves offered her an opportunity to display a lot of collections.” The shelves also made the small space feel more expansive.…

Gathering Grounds  As fall makes its way back to the South, take advantage of the invigorating weather and spend time with friends and family amid the great outdoors—whether on a retreat to the mountains or in your own backyard. A campfire creates the perfect focal point around which to gather, and as sunny afternoon drifts into cooler evening, it wards off any chill that creeps into the air. Wicker chairs alongside large tree stumps and oversized logs provide ample seating and tabletop space; flannel throws and plush pillows add to the restful, homey atmosphere. Transport hot cider in a tartan-covered canteen, and fill a rustic picnic basket with plenty of s’mores supplies. The scene is stunning in its simplicity, colored only by the gold-tinged landscape dotted with a scattering of…

Stucco walls in a distinctly peachy hue peek out from behind a row of trees to reveal the Rosewood Mansion on Turtle Creek. The Italian Renaissance-style architecture, with domed turret and ornately carved white buttresses, quickly instills a sense of grandeur. The space is palatial, stunning, and refined, yet carries the unique charm of a private residence. Step inside, and the allure of this storied abode comes across all the more in handpicked details that have been carefully preserved since the Roaring Twenties. Home to a cotton baron, an oil company headquarters, and a five-star restaurant—what Dallas residents simply refer to as “the Mansion” has served a number of purposes since the original building was completed in 1925. At the time, it was a showpiece of Dallas society. Following…

Carrot-Apple Soup MAKES ABOUT 2 QUARTS 2 pounds carrots, peeled and chopped 1 Gala apple, peeled, cored, and chopped 1 cup chopped yellow onion ¼ cup olive oil 1 lemon, juiced 2 tablespoons chopped fresh ginger 2 cloves garlic, smashed 1 tablespoon kosher salt 1 teaspoon ground black pepper 6 cups vegetable broth, divided ¾ cup heavy whipping cream ¼ cup roughly chopped fresh thyme Garnish: fresh thyme 1. Preheat oven to 400°. Line a large rimmed baking sheet with foil. 2. In a large bowl, toss together carrot, apple, onion, oil, lemon juice, ginger, garlic, salt, and pepper until evenly coated. Arrange in an even layer on prepared pan. 3. Roast, stirring once, until vegetables are tender, about 45 minutes. 4. Place half of vegetables and 3 cups broth…

COVER See DOWN IN THE PECAN GROVE SEASONAL SHOWCASE Pages 11-20 : Styling by Tracey MacMillan Runnion; Photography by Stephanie Welbourne Steele; Text by Ashley Shaw. FALL FANCY Pages 21-26 : Styling by Tracey MacMillan Runnion; Photography by Stephanie Welbourne Steele; Text by Mona Moore. IN NEW LIGHT Pages 27-32 : Interiors by Jane B. Hodges; Photography by Stephanie Welbourne Steele; Text by Elizabeth Bonner Czapski. RURAL SPLENDOR Pages 33-38 : Interiors by Eric Ross Interiors; Photography by John O’Hagan; Text by Mona Moore. ENCHANTED AFTERNOON Pages 41-46 : Styling by Tracey MacMillan Runnion; Photography by Stephanie Welbourne Steele; Text by Elizabeth Bonner Czapski. DOWN IN THE PECAN GROVE Pages 47-54 : Styling by Tracey MacMillan Runnion; Recipe Development and Food Styling by Vanessa Rocchio; Photography by Stephanie Welbourne Steele.…

When the owners of this tucked-away cottage moved in decades ago, there was no honeymoon phase between the family and their new home. Increasingly disenchanted with its dark feel and lack of space, they began to regret their decision. “I was sorry that we’d ever sold our other house,” says the homeowner. “I thought we’d made a mistake. I really thought we’d move.” Ultimately, though, they decided to give the home a second chance, breathing new life into it with extensive additions that provided the extra space they desired for their family of six. The revamped floor plan incorporated windows aplenty, bringing in an abundance of sunlight that the family had craved since leaving their old house. These renovations came about slowly and steadily over time, as the dynamics…

Beneath the Branches In late September, as fall begins to settle over the family farm, it brings along with it previews of crisp air and signature colors at the start of pecan season. Turn this annual time into a true harvest celebration. Young ones especially will enjoy collecting the fallen treasures into baskets and crates, and at day’s end, all can give thanks over a delicious meal centered on the grove’s rewards. Fall Pecan Salad MAKES 8 SERVINGS 1 head romaine lettuce, torn 2 heads endive, torn 4 cups baby arugula 2 red pears, thinly sliced ½ cup pecan halves, toasted Honey-Dijon Dressing (recipe follows) 1. In a large serving bowl or on a platter, gently toss together romaine lettuce, endive, arugula, pears, and pecans. Serve with Honey-Dijon Dressing. HONEY-DIJON…

Sweet Potato Pie Bars MAKES ABOUT 16 1½ cups graham cracker crumbs ¾ cup plus 1/3 cup sugar, divided 1 teaspoon ground cinnamon, divided 9 tablespoons unsalted butter, melted and divided 1½ cups mashed sweet potato 2 ounces cream cheese, softened 2 tablespoons half-and-half 2 large eggs 1½ teaspoons vanilla extract ¼ teaspoon ground nutmeg 3 cups miniature marshmallows 1. Preheat oven to 350°. Line an 8-inch square baking dish with foil, letting excess extend over sides of pan. Spray with cooking spray. 2. In a small bowl, stir together graham cracker crumbs, 1/3 cup sugar, and ½ teaspoon cinnamon. Add 6 tablespoons melted butter, stirring until combined. Press crumb mixture into bottom of prepared pan. Bake for 10 minutes. Let cool to room temperature. 3. In a large bowl,…