Story by Scottie Vickery
Photos by Mackenzie Free
The path Erik and Erica Grieve followed to make their dream of living on Logan Martin Lake a reality is really a tale of two countries.
Moving to Central Mexico for Erik’s job helped them sock away enough money to make it happen, but after they fell in love with the life they created there, leaving it all behind when they returned to the United States and Pell City was harder than they imagined.
The lure of the water, though, was still a strong one, and the tranquility they’ve found at the lake was exactly what they needed. In the six years they’ve lived there, they’ve been treated to glorious sunsets, magical wildlife encounters and the peaceful calm that only life on the water can bring.
“We love our life here,” said Erica. “When we’re at home, and we walk out on the deck, we can just relax. We can find that peace we need to find.”
The lake provides the perfect backdrop for entertaining family and friends, including some they met during the years they lived abroad. It’s even more perfect for enjoying quiet evenings at home with their 16-year-old daughter, Sadie. “We love our homemade pizza nights,” Erica said.
Long-distance house hunt
The Grieves first moved to Pell City in 2010. The Calhoun County natives, who were introduced by mutual friends, had been married for four years, and Sadie had just turned a year old. They lived in Twin Oaks, and they could hear the boats on the lake, but they couldn’t see them. “We knew that if we ever got the chance, we wanted to live on the water.”

They weren’t sure it would happen, but then Erik’s supply chain job with Honda Manufacturing of Alabama took them to Central Mexico for several years. Because they had a housing allowance and the cost of living was lower there, the Grieves were able to put some money away in anticipation of their move back home. That came in fits and starts, however, because the family moved back and forth between Mexico and Pell City several times over the next few years.
They first moved to Celaya, about three hours northwest of Mexico City, in 2015. About two years later, Erik returned to Pell City on a business trip and did a little house-hunting while he was there. Their time in Mexico was coming to an end, and they had been looking at homes on Logan Martin online, so he checked out a few of their favorites while he was in town. When he got to the Skyline house they eventually bought, “I FaceTimed her from here during the walk through,” he said.
Erica loved the house and after seeing it in person, she only had one concern. “I’m not a big gardener,” she said, adding that the house sits on nearly two acres. “I said, ‘That’s a lot of yard to keep up. As long as you’re game, I’m in.’”
He was, they bought the house, and they started coordinating renovations from Mexico a short while later. In addition to updating the kitchen and primary bathroom, the Grieves replaced the existing roof and added a new one over the deck, changed the siding, got new paint and floors throughout the home, and built a new dock and boathouse. “We slowly kind of re-did everything from there,” Erica said.
The family moved back to Pell City in the fall of 2017 but had to live in a hotel for three months until the renovations were complete. They finally moved in just before Christmas 2017. “I told Erik if we can live at the Holiday Inn for 90 days with two adults and a child, we can get through anything,” Erica said with a laugh.
They got a chance to prove that theory because after enjoying their new home for about four months, they got word they needed to go back to Mexico. This time, Erica and Sadie stayed about a year before moving back to the lake for good in 2019 while Erik was back and forth until June of 2022.
“We’ll always look back on our time over there as some of the best times of our life,” Erica said. “God was working in our lives for sure during that time. We made some wonderful friends.” One family, in particular, served as their tour guides. “We got to experience so much more than we would have,” Erica said.

Their 4-bedroom, 3-bath home is filled with handmade furniture and artwork they collected while living in Mexico. “Almost every room has pieces from Mexico that we brought back,” Erica said. “We love mixing it in with our other pieces. It’s all part of our story.”
Peaceful, easy feeling
As much as they enjoyed Mexico, the Grieves love this chapter of their lives on Logan Martin, as well. They cook most nights and love being in the kitchen together. “We try to cook really healthy and still make it taste delicious” Erica said.
Veggie turkey burgers are a go-to, and they earn rave reviews from anyone who tastes them. “My mom would never normally eat something like that, but she loves them,” Erica said.
They eat a lot of fish, including red snapper and salmon, and Erik enjoys making fajitas on the Blackstone or cooking wings or chicken breasts on the smoker. Everyone’s favorite, however, is their homemade pizza nights.
“We do that almost every single week,” Erica said. “We have a playlist we listen to, we have a glass of wine and talk about the week. We love our pizza nights. It’s such a nice time to talk and connect.”

With a busy teenager in the house, the Grieves love any chance they get to be at home together. A junior at The Donoho School and a member of the band and jazz band, Sadie plays the piano, flute, guitar and drums. In addition to music lessons, she is in theater and participates in two plays a year, enjoys painting and drawing, and also juggles a part-time job.
Their crazy schedules make the simple things, like afternoon boat rides or time spent kayaking and paddle boarding, even more special. They love sitting on the deck at the farmhouse table Erik built and enjoying the view of Bird Island.
“The sunsets are unbelievable,” Erik said. “We see purples, pinks, blues, oranges, reds, every color you can imagine,” Erica added.
They also enjoy watching the birds – everything from herons to hummingbirds, red birds and blue birds – and other wildlife. “We’ve got a family of foxes that lives here,” Erik said. “Just about every morning, they’re rolling and playing on the hill in the yard.”
And that’s why Erik and Erica said they are thrilled they were able to make their dream of living on the water come true. “We love it here,” Erik said. “It’s even better than we imagined.”

Veggie Turkey Burgers
Ingredients
- 2 lbs. lean ground turkey
- 1 small zucchini, grated and excess liquid squeezed out
- 3 baby portobello mushrooms, finely minced
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Allegro Honey Garlic Marinade
- 1 tsp onion powder
- 1 tsp garlic powder
- ⅕ tsp salt (or a scant ¼ tsp)
- ¼ tsp black pepper
- Panko breadcrumbs, as needed
- Brioche buns
- Cheese slices of your choice
Directions
In a large bowl, combine ground turkey, zucchini, mushrooms, Worcestershire, marinade, onion powder, garlic powder, salt and pepper. Mix gently with your hands until just combined – do not overmix.
If the mixture is too sticky to form patties, add 1-2 tablespoons of breadcrumbs. Continue adding a little at a time until the mixture holds together.
Shape into 8-12 patties, depending on desired size, and place them on a wax paper–lined baking sheet. Refrigerate for at least 30 minutes to firm up.
Preheat a Blackstone grill (or griddle) to medium-high heat (375–400°F). Lightly oil the surface with avocado oil to prevent sticking.
Place patties on the hot griddle and press lightly with a grill press for even cooking. Cook 4–5 minutes per side, flipping once, until golden brown.
Check doneness with a meat thermometer: the internal temperature should reach 165°F. (Tip: remove at 158°F; the burgers will rise to 165°F as they rest.)
During the last minute of cooking, top each burger with cheese if desired. Cover with a dome lid to melt.
Toast buns cut-side down on the griddle for 1–2 minutes until lightly golden.
Assemble burgers with your favorite toppings and serve hot.
The Grieve Signature White

Ingredients
- 1 Publix Parmesan pizza dough (bakery section)
- 6-7 Tbsp Alfredo sauce of your choice
- 1 Tbsp Epicurean Specialty Truffle Parmesan Black Garlic Seasoning
- 2 cups shredded mozzarella cheese, divided
- ½ cup goat cheese, crumbled
- 1 cup sliced mushrooms
- ¾ cup roasted red bell pepper strips, chopped
- ⅓ cup sun-dried tomatoes
- 2 cups chopped fresh spinach
Directions
Preheat oven to 400°F. Lightly spray a large baking sheet with cooking spray.
Stretch or roll pizza dough to desired thickness and place on the prepared baking sheet.
Spread Alfredo sauce evenly over the dough.
Sprinkle seasoning over the sauce, then add 1½ cups shredded mozzarella as the base layer of cheese.
Layer on mushrooms, roasted red bell peppers, sun-dried tomatoes, goat cheese and spinach. Top with the remaining ½ cup mozzarella.
Bake for about 15 minutes, rotating halfway through for even cooking, until the crust is golden and the cheese is bubbling.
Remove from oven, let rest 2-3 minutes, then slice and serve.



































