LAKE NEWS – Page 2 – LakeLife 24/7 Magazine

In the Kitchen and around the Lake with the Ayres

Story by Scottie Vickery
Photos by Mackenzie Free

The home is decorated with a mix of antiques and new pieces

For most folks living on the water, entertaining large crowds of family and friends is part of summertime fun. For Lauren and Jason Ayres, who live on Neely Henry Lake in Southside, it’s just everyday life.

The couple has seven children, a son-in-law, and a grandchild on the way, so feeding big groups of people is nothing out of the ordinary. “We cook just about every meal we eat,” Lauren said. “They love to eat whatever we cook.”

The fact that some of the kids have dietary restrictions, coupled with the family’s desire to spend as much time outdoors as possible, means that mealtime can have a few challenges.

“We try to cook big on Friday, Saturday and Sunday so we can have leftovers during the work week,” said Jason, a doctor at Southside Family Medicine. “As our boys get bigger, though, that’s harder and harder to do.”

Dealing with logistics, however, is the couple’s specialty. Lauren has always homeschooled the kids, who now range in age from 13 to 25, and even though there are desks upstairs, a lot of schoolwork has always been done around the kitchen table. “I’ve learned to stay close to the kitchen,” she said. “There’s always something to cook or clean up, and there’s plenty of laundry to do.”

That’s why it’s a good thing the couple makes a good team. “We’ve learned in our house that it’s divide and conquer,” Jason said. “The kids have their chores, and Lauren and I just figure out what works best for us and get it done. Otherwise, we’d never get to sit down.”

Party of 10

It’s a system they’ve had plenty of time to perfect. Lauren and Jason both grew up in Gadsden, and the high school sweethearts have been together since she was 14 and he was 15. They got married after graduating from Auburn University, and they lived in Birmingham while he attended medical school and completed his residency.

Interior French doors work well with the home’s mixed decor

Although they didn’t necessarily plan to move back home, life has a way of working out for the best. “The hospital here called and offered us a job, and 22 years later, we’re still here,” Jason said. “This is where we felt like God was leading us.”

The lure of being near family was a strong one, especially as theirs was growing – sometimes pretty quickly. As their first four children – Maggie, Rebecca, Janie and Porter – got a little older, Lauren and Jason adopted their youngest three – Davidson, John and Patrick – from China over a two-year period from 2012 to 2014.

Even though the girls have left home now (Maggie, now 25, is married and living in Birmingham; Rebecca, 24, is in veterinary school at Mississippi State University; and 18-year-old Janie just started her freshman year at Mississippi State), there are still plenty of mouths to feed each day. Some of the four boys must have gluten-free diets, so Lauren and Jason have adapted recipes to meet their needs.

“Summer food is easy because Jason grills a lot, and we do a ton of fruits and salads,” Lauren said. The boys loved grilled hots dogs by the pool, so Jason uses the outdoor kitchen for that and for making rotisserie chickens, as well. Tilapia tacos and smoked chicken wings are summertime favorites, too.

Salads are even better with blackberries from their three bushes and tomatoes that they grow in containers on the deck. “Our plants were still full of them in October or November of last year,” Jason said. “They wouldn’t ever turn red, so we had a lot of fried green tomatoes. We figured out how to make them gluten-free.”

Homemade ice cream is another family favorite, and there’s always a batch being made or stashed in the freezer. One of their easiest recipes, made from cocoa, whipping cream and condensed milk, is a favorite and a go-to for church gatherings. “Everyone always wants us to bring this because it tastes just like a Wendy’s Frosty,” Jason said.

The boys (Porter is 15, Davidson and John are both 14, and Patrick is 13) love to paddle board and ride tubes in the afternoon, so the family’s meal prep philosophy is “the quicker the better.” As a result, the Crock-Pot gets called in to service fairly often.

“On the weekends we’ll stick stuff in the Crock-Pot so we can go sit by the pool or go out on the boat,” Jason said. “We spend hours out here, so when we come back in, dinner’s ready,” Lauren added.

Water time lasts well into the fall, so it doesn’t get a rest once summer’s over. “Last November we were out in the backyard with swimsuits on,” Lauren said. As the weather turns cooler, the meals get a little heartier, but the focus is still quick and easy meals. “In the fall and winter, we like lots and lots of soup,” Jason said. “The boys love soup.”

Creating a home

Sharing all those meals requires lots of dishes, but Lauren has got it covered. She loves china, especially the cabbageware she collects in pink, blue and green. When they moved into their waterfront home two years ago, she had a custom cabinet built between the kitchen and dining room to help house her dishes.

Everything you need to entertain by the pool

The rest is stored in buffets, china cabinets and other furniture pieces she has collected, largely from estate sales and antique stores. “I used to go to antique stores with my father, and he would always say that if you bought something at an antique store, you don’t pay a markup, and it will never lose its value,” Lauren said.

These days, she and Jason enjoy hitting the sales together. “It’s fun for me, too,” he said. “She has a system. If she sees something (online) that she likes, she’ll take a screenshot, and we make a run for it.”

Their home is a beautiful mix of antiques – some they’ve painted and some with the original finishes – paired with newer pieces from one of her favorite stores, Ballard Designs. Over the years, they’ve found a number of Henry Link chests and cabinets, most of which they have painted in colors ranging from a bright Kelly green, navy and salmon to a robin’s egg blue.

The pink, green and blue colors are carried throughout the house, and are most evident in the kitchen, which features navy steel appliances and light blue cabinets. “I’ve had the blue color of the cabinets picked out for years,” she said.

Before moving to their current home, they built a house in Whorton’s Bend, where they lived for 12 years. She wanted to have blue cabinets there, but everyone talked her out of it. “Everyone said to go neutral, so I did, and the people who bought the house painted the cabinets blue, just like I wanted to.”

She followed her heart when they moved to this house, just as she did when she selected the many treasures that make up the rest of her collections. She loves the Andrea by Sadek Fishnet porcelain figurines, and she has cats, bears, a kangaroo, frog and rabbits in the pattern. She also collects chinoiserie pieces, including groupings of blue and white ginger jars, colorful vases, as well as Chinese porcelain planters. Like her furniture, they are a mixture of antiques and new pieces.

One of her favorite collections is her Staffordshire dog figurines. “I bought my first set when I was 22,” she said, pointing at a pair of porcelain dogs on a shelf in a stairwell. “It was my first big girl purchase,” she added with a laugh. Others are perched in cabinets and on shelves and furniture throughout the home.

Although it’s been said that kids today don’t want their parents’ stuff, Lauren said that isn’t the case in their family. “My girls love all of this, too,” she said. In fact, it has become something of a running joke that they write their names on the bottom of things they like with a Sharpie marker.

“When Janie was about 13, she was putting up Christmas decorations and saw something she really liked,” Lauren remembered. “She said, ‘I’m Sharpie-ing that,’ and wrote her name on the bottom. Ever since then, the other kids will say, ‘Has Janie already Sharpied that, because I want it.”

Lauren said she occasionally sells things on Facebook when her collections grow too large. “I’ll post things on Facebook, and one of my girls will call and say, “I wanted that,’ so I’ll have to delete it off my page,” she said.

The treasures will soon be moving with them to a home 15 houses away. While they love the home they’re in the process of selling, Lauren and Jason found one with a layout that works better for married children and grandchildren.

There was never any question they’d be staying on the water, though. “Once you’ve lived on the water you can’t ever go back to not being on the water,” Lauren said. “We have the best sunsets here, and we just love sitting out on the deck and having lunch or dinner with a view of the water.”

There’s a peace about it that has become a vital part of their lives, Jason said. “The biggest boat traffic we have in here is people coming to fish,” he said. “After being at work all day, it’s so nice to come home and just be able to walk out the door and get on the boat. It’s just calming.”

Blackberry Salad

Romaine and green leaf lettuce
Cooked bacon, crumbled
Fresh blackberries. Home grown are the best!
Goat cheese crumbles
Sliced almonds

Dressing

1/3 cup of olive oil
1/3 cup of balsamic vinegar
2 tablespoons honey

Season with basil or cinnamon to taste

Steak

We prefer thick filets.

Let meat come to room temperature and season on all sides. We use Kinder’s Seasoning, The Blend (salt, pepper, and garlic).

Place a small amount of low smoke point oil in a cast iron skillet and heat to just the point of smoking. Sear the edges first for one minute each.

Sear the first side for 3 minutes and the second for two. Place several pats of butter and some minced garlic on the steak and place in a preheated 450-degree oven.

We prefer medium, so we cook to 130 degrees and then remove and place on a plate and let rest for 5-10 minutes. Slice and serve with your choice of sides!!

Smoked Cream Cheese

1 block of cream cheese scored slightly on the top

Cover on all sides with seasoning of choice. We use Kinder’s Seasoning, The Blend (salt, pepper, and garlic).

Place cream cheese block on cast iron or grill-safe pan Smoke at 250 degrees for 2 hours

Cover with pepper jelly of your liking

Enjoy with crackers or chips.

No Churn Chocolate Ice Cream

2 cups heavy whipping cream
1 can condensed milk
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder

Whip the whipping cream with a stand or hand mixer until the cream has stiff peaks.

Add milk, vanilla and cocoa powder and mix until combined.

Freeze at least 3 hours and enjoy with toppings!

Yields 1.5 quarts.

Boosting fish habitats on Neely Henry

NHLA leading effort to create angler’s dream lake on the Coosa

Story by Paul South
Photos by Tricia Lybrook

Dave Tumlin has a whopper of a fish story, complete with possibly a spark of the Divine.

It was early Spring. Tumlin and his brother Billy came to fish for Crappie on Neely Henry Lake, the place his family had called home since 1968. The Tumlins were among Neely Henry’s first families.

“There wasn’t anybody here. There was a dirt road,” Tumlin recalled. The brothers went to a spot they’d never fished before. “I always thought it might be a really good place, because the guy had a lit-up cross hanging on his dock. I called it the Jesus Dock.”

Dave Tumlin grabbing a hose for mixing the concrete

They caught – but didn’t keep – over 100 fish that day in that location near the cross. They never moved.

“We were using jigs. We were using minnows. We were using minnow heads off the deck of the boat that fell off the hook,” Tumlin said. “It was a phenomenal day.”

Now president of the Neely Henry Lake Association, Tumlin and the NHLA members, along with a small gathering of devoted volunteers, want other anglers to have divine days on the lake. They’re working to boost fish populations by constructing fish habitat.

For nearly two decades, the lake association, in partnership with Alabama Power, has worked to create new habitats for the Crappie, bass and other species that call Neely Henry home.

The organization joins with the utility biannually to build and place new fish habitats on the lake. The most recent event occurred in March. The date for fall construction has not yet been set, Tumlin said.

The evolution of an angler’s idea

The association got hooked on fish habitats thanks to a member’s idea.

“One of our members, who is a tournament fisherman, ran into a buddy from another lake who told him about this partnership with the power company,” Tumlin said. “So our member got in touch with the power company and asked what we needed to do to do it at Neely Henry.” The answer? “Just ask.”

NHLA did ask, and it all started with hundreds of discarded Christmas trees that had seen their Yuletide glory fade into precious holiday memories.

“As best I can recall, it all started at Ten Islands and at Rainbow Landing,” Tumlin said. “(The utility) would bring two or three giant dump trucks and dump the Christmas trees in the parking lot.”

From there, some 10 to 20 NHLA members and other volunteers would tie the trees together in bundles of five evergreens, weighted with concrete blocks. Some volunteers bundled. Others loaded them om the barges, and still others dropped the weighted trees into the lake.

“Alabama Power supplied it all,” Tumlin said. “Christmas trees. The rope to tie them together, gloves, water for us to drink if it was too hot, concrete blocks, then the barges we would load those on. It’s really been a neat evolution and a great partnership.” The association tells the utility where they want the habitat placed and the water depth.

It takes a large group effort to put the buckets together

There was one problem with that inaugural habitat build. Just as grass withers and flowers fade with the seasons, Christmas trees in lakes disintegrate over time. And the numbers of discarded Christmas trees declined.

That led to another idea: Spider blocks. Hundreds of ‘em.

Tumlin explained: “If you can visualize a two-hole concrete block with half-inch PVC pipe, four feet long or so. Six or eight of those legs, if you will, are sticking out of the holes. Then we would pour concrete in the holes and let it dry. That was not quite as labor-intensive as the Christmas trees. That took a lot of people and a lot of effort.”

But the Spider Blocks created their own web of challenges.

“We had to wait a week for the concrete to set up, “Tumlin said.” It was difficult to load them. The concept was a lot like the Christmas trees, but (the blocks) last a lot longer. We did them for a couple of years.”

An upside of the blocks was that moss would grow more quickly, providing a buffet for fish. Then the food chain took over. “The little fish would eat the moss and the big fish would eat the little fish,” Tumlin said.

In its current incarnation, the NHLA habitat construction relies on durable five-gallon plastic buckets. “We went from Spider Blocks to Spider Buckets,” Tumlin said. “We’ve been doing that for the last six or seven years (including a hiatus during the pandemic).”

The concept is similar to the blocks, with PVC “legs” and concrete in the buckets. But with an assembly line process, projects like the one last fall at Greensport Marina, took less than two hours. Volunteers place 100 buckets in the water – 20 in each location, known only to volunteers – to create artificial habitats. The buckets create an almost permanent presence under the water.

“Then, we wait for something good to happen.” Tumlin said. “Magic.”

He added, “A lot of fishermen come out to help because they want to know where the habitats are going to be.”

Tumlin praised Alabama Power and its partnership with NHLA and volunteers. “We just supply the labor.”

And adults aren’t the only ones getting into the act. Last year, a homeschool group of kids came and helped with the project while learning the science of fish habitats and biodiversity.

“They came out. We gave them gloves, and they helped build with us.”

A driving force has kept the lake association committed to the biannual habitat builds. “When this came along, all of these members were really pumped up and said, if we can go out and put out 300 Christmas trees that’s got to help the fish habitat, which means we’ll have more fun. It’ll be exciting for us, and it will help the lake at the same time.”

He added, “That’s probably the biggest driver, knowing that on our own, without great expense, partnering with the power company, we could improve the fish habitat and the fish population on the lake.”

The effort also strengthens the Neely Henry community. “You get to see some guys you only see twice a year,” Tumlin said. “It’s always fun to catch up on family and tell the fishing stories.”

It’s rewarding, he said. “Knowing that we’re helping this lake and the camaraderie, those are the two biggest drivers. Knowing that in a small way, we are making this lake a better place, it helps not only us, but everyone who uses and enjoys this lake.”

And the habitat effort says something about lake residents and folks who enjoy the lake. “There are a lot of caring people who live on this lake that go above and beyond to keep it the beautiful body of water that it is.”

Editor’s Note: For more information on the Neely Henry Lake Association, visit the organization’s Facebook page, or visit neelyhenrylake.org.

Choccolocco Creek Watershed

Beyond protecting a place of natural beauty

All of the bodies of water in the region have groups looking to protect them – Logan Martin Lake Protection Association, Neely Henry Lake Association, Coosa Riverkeeper, just to name a few.

Oxford High School students at a Watershed Science Day

Calhoun and Talladega counties have the Choccolocco Creek Watershed.

Flowing from the headwaters of the Talladega National Forest into Lake Logan Martin at Lincoln, Choccolocco Creek drains nearly 376 square miles of land across four Alabama counties. It’s home to about 70 fish species, including the threatened holiday darter, pygmy sculpin and blue shiner, and supports 22% of Alabama’s freshwater fish species despite covering less than 1% of the state’s land area.

Jennifer Yates Hudson, district coordinator for the Calhoun County Conservation District and the Choccolocco Creek Watershed project, said the nonprofit’s role goes beyond conservation science.

“The Choccolocco Creek Watershed is a non-profit organization supporting area projects that improve the quality of life for our communities through promoting recreational and outdoor activities while protecting our natural areas and water quality,” Hudson said.

Inspiring Adventure

Two programs currently encourage residents to get outdoors: the 100 Choccolocco Miles Challenge and the Choccolocco Ambassadors program.

Hudson explained that the 100 Miles Challenge is “designed to inspire our regional communities to lead active, healthy lifestyles while exploring our beautiful watershed areas.” Participants can hike, bike, swim, paddle, walk, ride or roll 100 miles each year within the watershed. All miles also count toward the statewide 100 Alabama Miles Challenge.

Classroom in the Forest is another educational opportunity

The Ambassadors program seeks outdoor enthusiasts who post photos, videos and blogs about their experiences. “Our hope is to inspire communities to get out and experience Choccolocco Creek Watershed firsthand,” Hudson said.

Recreation and Future Projects

The Choccolocco Kayak Center, launched seven years ago in partnership with the City of Oxford, remains one of the group’s most visible projects. The center offers casual paddlers easy access to the creek. Future plans include extending kayaking opportunities and creating a Blueway into Lincoln.

The watershed is also developing plans for a Choccolocco Nature Center and outdoor multiuse trails. Hudson said the project aims to establish “a regional area conservation hub that promotes a love of environmental literacy and serves as a nature-based center for community activity.”

Educating the Public

Education is a key part of the watershed’s mission. Each year, the group hosts workshops and seminars about conservation practices, cost-share programs and current projects. “We also host education workshops and ‘Watershed Science Days’ for students and teachers,” Hudson said, adding that topics include water quality, forestry and wildlife, soil health and land use impacts.

Faith Christian students and teachers help with a cleanup effort

Stewardship also begins at home, she said, encouraging homeowners to be “good backyard conservationists,” using practices such as water conservation, mulching, composting, planting trees and installing rain barrels.

Protecting a Crucial Resource

“Protecting natural resources in any watershed is necessary to maintain the health and well-being of all living things, both now and in the future, and is essential for maintaining community sustainability,” she said.

For Hudson, that means balancing recreation, conservation and education — and ensuring residents understand the creek’s value. “Clean, healthy watersheds depend on an informed public to make the right decisions when it comes to the environment and actions by the community,” she said.

You can follow Choccolocco Creek Watershed on Facebook or visit their website choccoloccocreek.org

Snacks Afloat

Peanuts, Ice Cream boats please growing fan base

Story by Roxann Edsall
Photos by Mackenzie Free
Submitted Photos

Even as summer winds down, families are enjoying making memories on Logan Martin Lake. Boats pulling tubes of squealing children pass by, personal watercrafts bounce on the waves, finding air off the wakes of larger boats. Pontoons filled to the brim with friends and family cruise along, tunes heralding their passing.

Can it get any better? Why, yes, it can!

Enjoying ice cream from the bow of a pontoon boat on a hot summer day

The children are usually the first to see it. Even those too young to read can recognize the signature lime green pontoon boat with a flag that reads two happy words – Ice Cream. Hopping up and down, they frantically wave their arms to let him know they’re screaming for ice cream. The Ice Cream Man on the Lake pilots his sweet ride to within arm’s reach of the crowd, and the ordering begins.

Somehow, ice cream seems to be a leveling agent. No matter what age or maturity level, people just seem happier, and certainly cooler, with an ice cream in hand, especially if they’re also in or around the lake. It’s a treat that would be hard to transport on the water, which makes the delivery to one’s boat even more of a memory-making event.

Pelham and Angie Smith have made many happy memories with their children that include the Ice Cream Man on the Lake. “We get it pretty often,” says Pelham. “This is the first time in the last couple of years, though.” Their 5-, 6-, and 7-year-old children aboard give the experience an enthusiastic thumbs up.

This is the fifth summer that Keith O’Neal, along with his wife, Elaine, have operated the ice cream boat on Logan Martin Lake. When they bought the boat from a friend, they did it with the idea of having some kind of food service boat on the lake. Their first idea of a hotdog and hamburger boat was rejected after assessing the challenges associated with cooking food on a boat. Then they heard from a friend about an ice cream boat operated on Harris Lake in Wedowee and decided to bring the idea to life on Logan Martin Lake.

O’Neal, who owns and operates six other businesses, says they don’t do this for money. “We do it for the fun,” says O’Neal. “It’s seeing children happy. We make sure everyone who wants to buy one gets one. And if a child doesn’t have the money, we’re not going to leave them out.

“We take care of people,” O’Neal goes on. “If they don’t have the money with them, we’ll give them the ice cream, and we’ve had them track us down months later to bring the money.” They offer 24 items and, to keep everything simple, all items are $4 each. They take cash, Cash App and Venmo, but no debit or credit cards.

Greg and Amy Stinson had cash in hand when they cruised up to the boat for an ice cream sandwich and a Snicker’s ice cream bar.

“We pulled up to the boat on our jet ski and they used a pole to pull us in position to order,” said Amy. “They were both very friendly, and the ice cream bars were a refreshing treat on a hot day.”

Refreshing and wonderful is just how Audrey and her three kids described their experience with the Ice Cream Man on the Lake. They’re gathered with friends and fellow boaters at Fireball Flatts. Half the crowd are in the water trying to cool off on this scorching summer afternoon. The other half are in the boats in the shade of their Biminis. The sight of the ice cream boat had the children going crazy to flag him down.

The purchase of a Batman cherry-flavored ice cream and a Ninja Turtle ice cream on a stick brought smiles to the faces of the younger children. An original Bomb Pop was the choice for some of the older kids, while a more mature Snicker’s ice cream bar was chosen by an adult in the group.

While O’Neal says they do this for the fun of it, the venture represents a considerable amount of work. “We spend thousands of dollars on product from the distributor and load the freezers and generator on the truck, which, thankfully, we have a crane to do,” says O’Neal. “This is all before we bring the boat to the water to launch. And most of the time, we have people who want ice cream before we can even get on the water.”

It also takes a lot of work to keep both the ice cream boat and the customers’ boats from bouncing off each other with the waves.

That’s the job of one of at least two people aboard. Depending on the weekend, they have as many as six people working on the boat. “We have four bumpers on the sides of our boat all the time,” explains O’Neal. “But the boats still hit.”

O’Neal says they want to deliver the ice cream safely, so they watch the weather closely. “If the weather forecast calls for 50% chance of rain or higher, we don’t go out,” O’Neal says. “The freezers and generator don’t need to be in the bad weather and neither do the people.”

Peanuts! Get your peanuts!

The ice cream boat is not the only snack boat on the lake. Two summers ago, they were joined by a second snack boat afloat, the peanut boat by Lakeside Peanut and Concessions. Scott and Shandi Martin own and run the company and are on the water nearly every weekend of the summer selling three flavors of boiled peanuts.

Scott prepares the peanuts at home, a process that takes two days. He then loads them on the boat in the morning before heading out. They typically sell three flavors – original, Kickin’ Cajun and Dill Pickle, occasionally adding specialty flavors like The Logan (steakhouse flavor) and Garlic Lemon Pepper. They’re even considering a Ghost Pepper flavor for Boo Bash on Logan Martin.

They also offer Shandi’s specialty flavored lemonades and fresh fried pork skins. Lemonade is $5 for a 16-ounce cup. Peanuts are eight dollars for a 32-ounce cup and pork skins are $10 for a gallon bag.

Martin refers to his wife as “the brains of the operation.” Shandi, he says, does everything but the cooking. She does the labeling, ordering and the “going and getting.” His days are already busy with his full-time truck driving job. The couple also plans to reopen their Lakeside Peanuts and Concessions land-based food truck in October.

Meanwhile, Martin says they sell out almost every time they go out on the water. They cater more to the adults, who, he says, like to have peanuts with their “cold beverages.” “We even get messages from people when we’re not able to get out asking where we are,” he says. “Some of the same people come week after week.”

Wendy Farmer is a huge fan of the peanut boat. She and her husband, Jeff, recently found the boat north of the I-20 bridge. They had some friends onboard their boat who had never tried boiled peanuts, so Wendy insisted they get some. “When the owners heard that our friends had never even heard of boiled peanuts, they gave us a cup of Cajun flavored ones for free,” Wendy recounts.

“Our daughter, Atley, ate the regular ones and loved them,” added Wendy, “and she’s a picky eater. And Jack, our son, literally ate them for breakfast the next two days.” The family also considers it a lucky day to find the ice cream boat afloat.

Both the peanut boat and the ice cream boat have Facebook pages. Both Martin and O’Neal post to their pages before they head out each weekend to let fans know what section of the lake they can be found on a given day. Check them out on their pages – Lakeside Peanuts and Concessions and The Ice Cream Man on the Lake.

Scott refers to his customers as his “Awesome Peanut Fam.” “We’re all family,” he says, “straight up.” Every weekend, then, is just a family reunion. Nuts included.

In the Kitchen and around the Lake with the Lewises

Story by Scottie Vickery
Submitted Photos

When you’re an ophthalmologist in the business of helping your patients see better, it goes without saying that a clear, beautiful view is always the main focus.

Open great room and kitchen with expansive view from windows produces ‘wow factor’ the minute you walk in

It’s even more important when you’re also in the market for a house on the water. The good news is that David Lewis and his wife, Wendy, got exactly what they were looking for when they found their home near Stemley Bridge on Logan Martin Lake a year and a half ago. And these days, they enjoy captivating sights as far as the eye can see.

Whether they’re watching Fred, one of the two herons that regularly hold court on their dock, cheering for a child learning to wakeboard, or enjoying the antics of a family of geese, there’s always something that grabs their attention. If that weren’t enough, they get to enjoy both sunrises and sunsets from their vantage point.

“I can just get lost looking out the window,” Wendy said. “You never know what you’re going to see.”

They almost missed out on it all. “We passed on this house the first time we came through. It was dark, and we didn’t get to see all this,” Wendy said, gesturing to the great room’s wall of picture windows overlooking the sparkling water.

“We decided to come back one more time, and this time we came back during the day,” she said. “The second we opened the door, we were like, ‘This is it.’ It’s just so peaceful here. We have enjoyed it so much.”

The 3-bedroom, 3 ½-bath house is perfect for hosting family and friends with its open floor plan, expansive views, and outdoor living spaces that include a pergola and an atrium with a hot tub. David is an avid hunter and fisherman, so he keeps the freezer stocked with venison and fish, which makes entertaining easy.

“The Traeger is the best investment I ever made,” David said of his wood pellet grill. “You can just set the temperature, throw something on, and it does what it’s supposed to do.”

Making a house their home

The Lewises were living in Anniston when David decided in late 2023 to take a job with Alabama Vision Center in Pell City. They were excited for the career opportunity as well as for the chance to live on Logan Martin full-time.

The atrium features hot tub and breathtaking view

“We’re water people,” Wendy said, adding that they have a place in Gulf Shores as well as a cabin in the woods in Heflin that’s on a private lake with property where David hunts and fishes. “Both of our families had places around Riverside, so we had a connection to the water and this lake.”

Although the Lewises did some renovations before moving in, the house had already been added onto a few times before they bought it. The house, originally a small guest cabin for the house next door, has come a long way since its humble beginnings.

It started out as a single-story home with two bedrooms and one bath, but the next owners built a two-story addition that includes the master bedroom and bath, the great room and a larger kitchen, as well as a shop, office and bonus room downstairs. They also added a porch off the kitchen. After that couple sold the house, the new owners enclosed the porch, making it a sunroom, and converted the downstairs shop into a Man Cave.

When Wendy and David bought the home in December 2023, they focused on cosmetic changes, replacing flooring and lighting throughout the house, brightening things up with paint, and remodeling a bathroom. They raised the roof on the house’s front porch and added beams and a tongue-and-groove ceiling to make it feel more like a lake home. Landscaping by OnPoint Land Management was the perfect complement, Wendy said.

They also updated the kitchen with new granite countertops and moved the doorway that connected the kitchen to the sunroom to the other side of the island so they could add double ovens where the door once stood. Removing a wall in the great room opened up the room even more, making hosting a crowd easier.

“This house is great for entertaining, and it’s made it a whole lot easier to host a fair number of people,” David said. Their house in Annison had a smaller kitchen, and the only seating area was the dining room table. Now, they have lots more counter space, bar stools at the island, plenty of seating in the great room, as well as tables in the dining room, sunroom and outside.

What’s cooking?

Open floor plan lends itself to cooking and entertaining

Although the Lewises love creating great meals together, their cooking approaches are a little different. “My husband is the better cook,” Wendy said. “He can go look and say, ‘I’ve got this, this, and this, so I can whip this up.’ I have to plan what I’ll cook, make my grocery list and go to the store.”

David said he mastered the basics in Boy Scouts, where “I learned to put food over fire,” and he later followed his mother’s example of “adding a pinch of this and two fingers of that.” He also picked up some skills during the nine years he lived in New Orleans while completing his internship and residency and working at his first job.

“Everybody cooks down there, and I got a little better,” he said. “I’m not a gourmet chef or anything, but I can put stuff together.”

In the summer, they cook a lot of fish, and they especially like blackened red snapper. “We like to cook in an iron skillet,” Wendy said. “That really helps with the blackening of the fish. And he can just come up with a sauce right off the top of his head, so he’ll figure out the sauce, and I’ll figure out which vegetable to put with it.”

Roasted potatoes are a favorite. “They’re so easy to do,” Wendy said. “I just dice them up, drizzle them with olive oil and put Cavender’s (seasoning) on it. You’ve got to be generous with your flavors.

Wendy and Logan, the dog who adopted them

In the colder months, they do a lot of venison burgers, as well as a dish that has become a favorite. “We call it Spicy Creamy Deer Pig,” David said with a laugh. “Roll up (venison) cube steak with cream cheese and jalapenos and wrap it in bacon.”

Being able to have the whole family over for the holidays, host a gathering for David’s office, or have friends over on a football Saturday is what the Lewises have loved most about their life on the water.

They also enjoy the quieter moments. “It’s just so relaxing,” David said. “We’ll take the boat out when I get home from work, and we just enjoy watching all the birds and schools of fish.”

Wendy said she couldn’t be happier with their decision to move to the lake full-time. “There’s not just one best day here,” she said. “Every day is the best day.”
Add cheese to top and return to oven until cheese is melted.

Blackened Red Snapper with Dave Sauce

Ingredients:

1 small onion, diced
2 cups mushrooms
¾ of a bell pepper, diced
1 medium tomato, diced
½ to ¾ cups red wine
1 cup beef or chicken stock
Salt
Pepper
Garlic powder
Onion powder
Oregano
2 tsp corn starch
Red Snapper fillets
Butter
Blackening seasoning

Directions:
To make the sauce, saute onions, mushrooms and bell pepper for 7-8 minutes on medium/high heat. Add tomato, and after 3 minutes, add the wine. Let it reduce by half, then add stock. Season to taste with salt, pepper, garlic powder, onion powder and oregano. Add corn starch. Turn down to simmer while cooking the fish. Add blackening seasoning to fish and cook in a skillet with butter on higher heat for 3 minutes on each side, or until flaky.
We like to serve fish with roasted Brussels sprouts and couscous.

Cajun Cream Sauce

Serve over Blackened Red Snapper atop a bed of asparagus

Ingredients:

2 tbsp. olive oil
2 Roma tomatoes, diced
1 onion, chopped
1 bell pepper, copped.
4 cloves garlic, diced
½ cup chicken stock
1/3 cup white wine
½ cup heavy cream
Cajun seasoning to taste
2 tbsp fresh parsley
1/3 cup parmesan cheese

Directions:
Cook tomatoes in olive oil over medium/high heat. Add the onions and bell pepper and cook until onions are translucent. Add garlic and chicken stock and allow it to slightly cook down. Add white wine and allow to reduce by half. Stir in cream and let it simmer while you add your favorite Cajun seasoning to taste.
Add parsley and parmesan cheese.

Rectifier Cocktail

Irish Whiskey
Baileys Irish Cream
Kahlua

Add equal parts of each to a lowball. Stir well and serve with a sprig of mint or shaved chocolate.

Gadsden’s The AMP

Historic landmark a thriving venue

Story by Paul South
Photos by Graham Hadley
Submitted photos

In her off time, Janet Tarrance enjoys crafting healthy, mouth-watering recipes for family and friends.

In her job as director of special events for this growing Coosa River city, Tarrance cooks up feasts of entertainment for Etowah and surrounding counties, including Gadsden’s Summer Concert Series and some sizzling tribute bands celebrating the music of Eagles, Prince and Taylor Swift.

For Tarrance and her staff, whipping up events like the Summer Concert Series make them feel like chefs at a bistro where fun is the specialty of the house.

“I actually never thought about it in that way, but yeah, planning an event is like planning a meal,” Tarrance said. “You’ve got to have all the right ingredients to make the meal taste good.”

The tasty tribute acts are but a slice of the fun on tap at the historic Mort Glosser Amphitheater – known to locals as “The Amp” – for music lovers of all ages. The Tribute Series as well as the Summer Concert Series are sponsored by Sam Boswell Honda.

While the summer series is free, the tribute shows are $10 per person. Food trucks and pop-up bars are on hand for hungry and thirsty concertgoers.

Nashville-based “7 Bridges: The Ultimate Eagles Tribute Band,” performed May 30. Rolling Stone called 7 Bridges “The best Eagles tribute band on Earth.”

“The Purple Madness: America’s No. 1 Prince Experience Band” performed June 5, when Gadsden got a chance to party like it was 1999.

Taken in the early 1940s, this image captures a special event held in honor of a group of young soldiers preparing to leave for war

On July 19, the Taylor Swift Experience takes the stage, a treat for Swifties of all ages. For the Tribute Series, tickets are available at cityofgadsden.com/tributeseries.

Now in its 16^th year, the Summer Concert Series not only celebrates great artists and their music, but also one of northeast Alabama’s great venues. The Amp was built in 1935 as part of the New Deal’s Works Progress Administration.

Built from native sandstone, the 2,000-seat amphitheater has hosted an array of events in its 90 years, from sendoff and homecoming ceremonies for area World War II soldiers and sailors to boxing and wrestling matches and fishing tournament weigh-ins – even weddings.

“The amphitheater is an older venue, but it has so much history, and it’s right here in historic downtown Gadsden,” Tarrance said. “It’s a really beautiful space — it truly is. I’m so glad we’re still using it. It’s such a unique and special venue.”

In June, the series featured the Boot Scootin’ Boogie Nights Band, a 90’s country cover act named for the monster Brooks and Dunn hit from the era.

On Independence Day, revelers can celebrate our nation’s 249^th birthday with Nash County, a band that rocks country covers and 1980s rock n’ roll.

Purple Madness front man Bobby
Miller gives a shout out to Gadsden

Down through the years, the Summer and Tribute Series offer something for all ages, from R&B to funk and soul, to country and Southern rock. Crowds as large as 1,800 filled the seats for the shows.

“That’s one thing that we really strive for,” Tarrance said. “We offer something at some point that will appeal to everyone. Sometime during the Series we will have something for everybody.”

The concerts at The Amp have become something of an after party for Gadsden’s First Friday celebrations downtown. First Fridays feature multiple musicians on nearly every corner of the city’s historic downtown and give local restaurants and shops a chance to draw new and returning visitors as well as locals. Thousands attend every First Friday.

“We’ve seen that people want that. They want entertainment. They want something to do,” said Gadsden City Council President Kent Back. “We’ve got a one-of-a-kind facility in the amphitheater. “It’s really, really neat. It sits on the banks of the Coosa and it’s beautiful.”

The Amp is at the heart of Gadsden’s drive to become a fun destination. On Facebook and X, formerly known as Twitter, the city trumpets #GottaGetToGadsden to promote the downtown area. Downtown Gadsden, Inc., is one of the city’s drivers in growing downtown.

“I think that the amphitheater is sitting real pretty because it’s right in the center, and we want to bring in the tribute bands and bigger acts,” Tarrance said. “Whether it is like an older rock band or country performer, or an up-and-coming performer, there’s a lot we can do here at The Amp.”

Tarrance has worked for the city for more than 17 years after nearly two decades at the local YMCA. She loves the energy and excitement surrounding the city and its growth under the leadership of Mayor Craig Ford and the city council.

Full house for Prince tribute band Purple Madness

“If you can’t get excited around them, I don’t know what would get you excited. They love the city, and they want to do more,” Tarrance said. “It’s very infectious.”

Tarrance and her staff bring that same energy to planning Gadsden’s special events, but she’s quick to point out, she’s not a one-woman show.

“Our department creates fun for others to enjoy,” she said. “I love seeing people at our events with smiles on their faces, truly enjoying themselves. It’s especially exciting when we get into brainstorming mode — building an event from start to finish — and then seeing it all come together. I love that end result.”

She added, “Gadsden is a fun town. We want people to come here — to visit the amphitheater, shop downtown, to explore Noccalula Falls and enjoy our river. Gadsden has so much to offer, and it’s growing. We just hope people can see the hard work behind the scenes. Everyone is coming together to make Gadsden a great place to be.” l

Editor’s Note: Tickets to the Summer Concert Series are free and are scheduled into July.

Angler’s Pointe

Your place for camping, glamping, music, outdoor fun and much more on Logan Martin Lake

Story by Roxann Edsall
Photos by Graham Hadley
Submitted photos

It would surprise no one to say there are many camping opportunities around Logan Martin Lake. What might be a surprise is that you can spend the night in a covered wagon, reminiscent of those used by 18^th century pioneers as they moved westward. Thankfully, unlike the primitive conditions those adventurers faced, your stay would include air conditioning and an indoor bathroom complete with a shower.

Glamping tents come with a porch and even a full bathroom

These glamping spaces are some of the unique offerings at Angler’s Pointe, the 160-acre rental, recreational and entertainment community adjacent to Lincoln’s Landing tournament fishing park and picnic area. They also offer tent glamping and some more traditional options, including covered and uncovered RV parking, bungalows, cottages, and tiny homes for short-term rental.

Angler’s Pointe is the perfect neighbor for Lincoln’s Landing, providing much-needed resort-style accommodations for tournament anglers and families since 2023. Not surprisingly, the draw of the lake itself and the desire to own a piece of it, even if just temporarily, keeps a steady stream of renters coming in.

“We do get an influx of people renting when there’s a tournament,” says DeLane Griffin, CEO of McCaig & Griffin, the lakeside and commercial development company that has developed the property. “But, by far, the largest segment that’s renting from us is families and couples who just want to come spend a few days or a week on the lake, whether they’re renting an RV space, a bungalow, a cottage, a tiny house or one of our glamping options.”

Glamping, or glamorous camping, is a concept embraced by those who enjoy the outdoors and outdoor activities, but not the primitive conditions of typical overnight camping. Its rise in popularity in the early 2000s resulted in the word being added to the Oxford dictionary in 2016.

It hardly qualifies for roughing it to step into the air-conditioned luxury of one of the four glamping tents after spending the day playing in the lake. They are cool, comfortable, and surprisingly spacious. One tent takes it to the next level of relaxation and features an elegant clawfoot tub. Another tent features a window seat for reading or just watching for wildlife in the open field.

“We went a little bit beyond what some places do,” Griffin explains. “So, it’s glamping with a little extra. We thought it was a bit nicer to have the bathrooms inside the units.”

He brought the idea for the wagon rental spaces to the development after he and his wife, Deanna, stayed in one on a visit to Kentucky. The wagons are made by the Conestoga company and are fully outfitted with bathroom walls for privacy. Living and sleeping areas are “open concept,” with furniture defining the space.

One wagon even has room for the whole family

You can leave your camping gear at home, since both tents and wagons are equipped with upscale home furnishings and antique furniture. Each unit also has a name and theme. With names like Sahara, Wanderlust and Jumanji, each unit’s décor is perfectly suited to its theme. While they do not have kitchens, there are small refrigerators, along with spacious back porches with space enough for a guest to bring a grill for cooking.

The porches of the tents and wagons face a common-use area dubbed, “The Frontier,” which features a chuckwagon, fire pits with conversation areas, covered picnic spots, swings and plenty of open space for games. “Hopefully, we’re going to expand on that in the future with outdoor cowboy dinners and outdoor entertainment,” says Griffin.

Although the resort has been booking since 2023, there is still much to be done to complete the vision. His company had been negotiating with a larger company to finish the build out faster, but after a year of negotiations, he says, the plan fell through. “So, we are back at it, picking up our dream for the property,” Griffin says. “We have more of each kind of lot in the process of being built.”

Griffin sees the building pause as a blessing, since the added time allowed them to receive feedback from guests. “We’re hearing a lot from people not related to Lincoln’s Landing, people from Nashville to Atlanta,” explains Griffin. “They’ve given us good ideas about what they would like to see.”

With those requests in mind, Griffin says, they will be starting soon to provide those onsite amenities guests want like a pool, pickleball courts and a playground. They are also looking for vendors who could do restaurants or eateries on the property.

“As we grow, and we have the tenants there to support it, we will have regular food vendors and more bands in The Yard,” says Griffin. The Yard is an outdoor stage and field area that has already hosted several concerts and outdoor vendor shows.

“We’ve worked with Lincoln every year with the July 4^th fireworks event,” says Griffin. “That’s a one-day event, and we’ve always had food and a concert and that type of stuff building up to the fireworks. We’d like to see that expand to a full week event.” Griffin adds that they have already had several events in The Yard to raise money to support veterans and first responders.

Community is important to Griffin and to the dreams he has for Angler’s Pointe. “Our Patriotic Palooza was a three-day event that honored both people who have served and given us our independence and first responders, the people we count on to keep us safe each day. We don’t make any money from it. Any proceeds go back into trying to create a better experience for the community and to give back to these organizations.”

Griffin is proud of the direction the development is moving and says he looks forward to realizing his dream. “Like most dreams, it doesn’t come easy,” he admits. “My most proud moment will be when we fully complete it. I think people in the community want Lincoln to be nice. I’m proud to have been a part of that.”

As they continue to expand, Angler’s Pointe will offer even more inventory in each of the rental options. Whatever your style of lake life, you can find it right next-door to Lincoln’s Landing. And if soaking in a clawfoot tub while tent camping sounds good, grab your loofah. Glamping could be just right for you.

Editor’s Note: For more information:www.anglerspointe.com

Choccolocco Kayak

Oxford partnership gives great access to the creek

Miles of natural beauty on Choccolocco Creek

Looking for the perfect, quiet waterway to spend an afternoon kayaking on?

Choccolocco Creek, which winds its way through Calhoun and Talladega counties, eventually emptying into Logan Martin Lake may be just the spot.

Choccolocco Kayak, a collaborative effort between the city of Oxford and Choccolocco Creek Watershed, is located right across Leon Smith Parkway from Choccolocco Park on Boiling Springs Road. From the rental facility there, visitors will be transported by van to kayak put-in access point near Cider Ridge Golf Club. You then float Choccolocco Creek until reaching the take-out access point at the kayak rental facility.

The trip takes about an hour and a half to two hours. Kayak and equipment rentals are available at the main office and parking at Boiling Springs Road. It’s a great beginner to intermediate float, depending on the water levels.

Takeout at main office across from the park

The creek winds through the natural beauty of the region. And what’s more, 75% of the revenue from kayaking goes to support the Choccolocco Creek Watershed, a non-profit group working to preserve the historical integrity of the creek area while protecting natural resources and promoting healthy outdoor recreation.

Choccolocco Kayak is open Friday by reservation 9 a.m. until 2 p.m., Saturday 9 a.m. with last launch at 2 p.m., and Sunday from noon until 2 p.m. Visitors must be 18 years or older to rent kayaks. Users 8-17 years old must be accompanied by an adult to float in standard kayak. Children under eight must float in tandem kayak accompanied by an adult.

Like all kayak and similar water sports businesses, safety is a prime concern, and they shut down operations during inclement weather or dangerous conditions on the creek—low or high water levels, obstructions on the waterway and other hazards. They do a great job of keeping people informed of any issues on their Facebook page, and if you have any questions, give them a call at 256-847-5191

The season runs until Labor Day Weekend.

For more information about Choccolocco Kayak, follow them on Facebook, or check out kayaking on the “Things to Do” page on the Choccolocco Creek Watershed website,

www.choccoloccocreek.org, or Choccolocco Park,

www.choccoloccopark.com/amenities/kayaking. You can find out more about the Choccolocco Creek Watershed project at

www.choccoloccocreek.org.

Editor’s note: Choccolocco Creek Watershed and the Calhoun County Area Chamber & Visitors Center contributed to this story.

River’s Edge Presents The Tiki Hut

It’s here! It’s one of the first signs that lake season has officially arrived on Logan Martin. The ever-popular River’s Edge Marina, featuring Tiki Hut and Burgers & Breakfast, opens May 3, Saturday and Sundays only. Friday nights will come back the first week of June.

Hours for Saturday and Sunday will be 8 a.m. to 5 p.m., and Fridays, 5 p.m. to 9 p.m. Last call is at 8:30 p.m. Manager Michael Emerick noted that on Friday nights, “we will have either a band, Bingo or maybe even Karaoke!”

The new building that houses the marina and River’s Edge Burgers & Breakfast made its debut along with an expanded and renovated Tiki Hut in 2024. “It was a very great year for us. People seemed to love the building. We were able to cook faster with our bigger fryers and grills. The flow seemed a lot better, and we had a lot of positive feedback that we are looking forward to growing off of in 2025,” Emerick said.

“We saw huge growth in 2024, and we hope to build off that. We think the new building and the positivity surrounding The Tiki Hut is something great and definitely helped boost our day-to-day.”

For the 2025 season, “we are actually renovating the Tiki Hut once again. This bar renovation will make for smoother and faster ordering, we hope, along with more machines. We will now have two Bushwacker machines. We have upgraded the Blue Hawaiian machine to keep up with the demand, along with the Pina Colada machine. We are officially bringing back Frose on an every weekend basis.”

Plans call for adding a small area inside the Tiki Hut to serve as the “Beer and Mixed Drink” Bar so the main bar can focus on the frozen drinks, “and you can snag your beer or mixed drinks from its own place,” he said. “We hope this helps the line and keeps drinks flowing.”

Another huge draw is the creation of Tiki Hut Jr. “This is something we are very excited about. Previously, we served Virgin drinks for the kids out of the Tiki Hut. We will be removing those from the main bar and putting them in its own dedicated ‘non-alcoholic’ bar underneath the building,” which is a covered patio with plenty of seating, he said.

Tiki Hut Jr. will serve Virgin Drinks, Ice Cream, Sodas, snacks and will be the main location for apparel sales. It may also serve a few more items.

Also on tap as a new addition this year is a self-serve kiosk, where you can order food off of it downstairs at the Tiki Hut Jr., which Emerick hopes will “eliminate the line and starts faster ordering processes for people so they can enjoy all the things we have to offer while they wait on their food as such as our swim area, playground, games, music, and more.”

Other changes at the marina include wet slips for the boat parking, which will have about 10 more slips this year for parking.

The summer kickoff is the weekend before Memorial Day weekend, May 17. It will feature three bands performing, starting at 3 p.m. BuckWIld Band is headlining the event. Tyler Nichols Band is in the middle slot, and David Howard from Kudzu is opening with a solo. This event is presented by ABC Towing, and sponsored by Capps Painting, A Plus Tire & Auto, Woods Surfside Marina, Stone Concepts and ERA King.

“We do have some pretty special events planned or in the planning,” Emerick says. Memorial Day Weekend, Cruisin performs on Saturday, and then Kudzu on Sunday. These performances will be from 12 noon to 4 p.m. on a small stage.

On opening day, May 3, Skiers Marine will be hosting an in-water boat show at the marina.

“We do not have an exact date, but we are working with the Birmingham Homebuilders Association to plan a poker run that leaves from the marina with maybe a small band after the event at the Tiki Hut. This will be sometime in June,” according to Emerick.

On June 28, they will be sponsoring the annual Dam-Palooza, a boat tie-up near Logan Martin Dam, by supplying a band on top of a houseboat. “We will have 90 Proof performing for us, with DJIV doing the DJ music between sets,” he says.

Of course, no summer season is complete without fireworks. July 5 will be its annual fireworks show event with bounce houses, snow cones, bands and more. The event starts at 6:30 p.m. with fireworks at “dark:30.”

Plans also call for sponsoring Boo Bash in October and hosting a special event in conjunction with the dock-to-dock trick-or-treating activities.

In the Kitchen and around the Lake with Lyman Lovejoy

Lake cabin central to generations of family, friends

Story by Scottie Vickery
Photos by Mackenzie Free
Submitted Photos

Anyone who knows Lyman Lovejoy – and the number is a large one since he’s never met a stranger – can testify that the real estate mogul who has called St. Clair County home for more than 50 years, has the perfect last name.

Granddaughter Niah gets an early start at the lake

Known as the “Mayor of St. Clair County,” Lovejoy loves people and radiates joy. Factor in his fondness for the water and being outdoors, and it’s no surprise that one of his favorite things is spending time with family and friends at his weekend home on Neely Henry Lake.

“If I don’t do a thing but sit right here and throw me a fishing line out there, I’d be fine,” Lovejoy said from one of three wooden swings hanging in his boathouse. “The view doesn’t get any better than this.”

There’s a lot of view to enjoy since Lovejoy’s three lots boast about 800 feet of sparkling waterfront. “Over the years, a lot of people have asked me if I would sell the place,” he said of the A-frame cottage and 3 acres surrounding it. “The answer is no. My kids and grandkids have known this all their lives. It’s not for sale.”

Another generation is learning to love lake life, as well. In addition to his two children and six grandkids, the 84-year-old Lovejoy now has two great-grandchildren.

Chances are, they’ll learn to ski much like their parents and grandparents did. Lovejoy taught them all in an untraditional manner. Before they were ready to test their new skill behind a boat, Lovejoy gave them skis and a rope, and he ran down the riverbank, pulling them along. “I did that until they were ready to get behind the pontoon,” he said with a grin.

When the family gets together, it’s a pretty big crowd, but Lovejoy said he and his special friend, Sheila Moore, love hosting them, as well as friends, church groups and anyone else who wants to join the festivities.

“There’s always room for more,” Lovejoy said. “We’ve grilled many a hamburger here, and we just love to sit and eat and talk.”

His eyes light up with the memories – the ones he and his family have created, as well as the ones he has from his childhood in Clay. “I grew up with camping, Boy Scouts, fishing,” Lovejoy said. “I’ve always enjoyed being around the water and wildlife.”

Born for it

Lovejoy’s affection for the outdoors comes naturally. Growing up, his parents, Sim and Lucille Lovejoy, were caretakers at YMCA Camp Cosby. As superintendent, his father “kept everything going” at the camp, which was originally located north of Trussville before moving to Logan Martin Lake in 1972. As a result, Lovejoy spent many a summer lifeguarding.

After graduating from Hewitt High School, now Hewitt-Trussville, Lovejoy got a job with an office equipment company before he and his late wife, Catherine, decided to get their real estate licenses.

They bought an office in Odenville, moved to St. Clair County, and Lovejoy has been here ever since. He now lives on a farm in Ashville, about 15 or 20 minutes from his lake home. Lovejoy Realty specializes in selling land for recreation, hunting and farming, as well as residential and commercial development, home sales and new construction.

It’s hard to know what Lovejoy has enjoyed most – his career or the place where he developed it. Either way, whether he’s closing a deal or simply telling a visitor about the virtues of “a quiet life” in the southern tip of the Appalachian Mountains, Lovejoy is always selling St. Clair County and working to make it better.

“I’m probably the only one in the county that’s got every commissioner, councilman and mayor in my phone, and I work it,” he said. Lovejoy has served on the St. Clair County Economic Development Council and is a former chair and member of UAB St. Vincent’s St. Clair. A past member of the Alabama Real Estate Commission, which is a gubernatorial appointment, Lovejoy is active in his church, First Baptist of Ashville, and has held leadership positions in the St. Clair Association of Realtors.

“There’s not a better place anywhere,” he said. “Folks have been good to us here.”

Down by the water

Although Lovejoy has made many real estate transactions, one of the best ones he made was when he and his wife bought the cottage in the Shoal Valley Creek area of Neely Henry almost five decades ago.

“A couple came in and said they wanted us to sell their house on the river,” he recalled. “We’d been wanting to get a place on the water, so we said, ‘We’ve got to get that.’”

The 2-bedroom, 1-bath A-frame came with two lots, and a year or so ago, Lovejoy bought a third lot next door. “It’s real simple, but it’s all we need,” he said. “We have 30, 40, 50 people out here sometimes. I love it.”

Guests to the home walk into a cozy den that’s painted a bright white and has two sofas and several oversized chairs. There’s a basket of board games, which have gotten years of use, and a small kitchen, dining area and bathroom.

Upstairs are two small bedrooms – one with four twin beds and another with two. Navy and white striped comforters provide a nautical feel and contribute to the homey atmosphere.

“Most of the time we don’t even make it up to the house,” Lovejoy said, standing at the door of a large, free-standing screened porch that he eventually added on the property. “This is about as far as we go unless we’ve got to go to the bathroom.”

Lyman on boat with granddaughters, Tori and Bree Camp

The “cooking shed” has plenty of seating around a fire pit table, and Lovejoy built benches and ledges all around three sides of the outdoor living space. The fourth side is home to cabinets he made, as well as a sink, microwave and refrigerator. A collection of rods, reels and fishing gear is tucked away in the corner.

Lovejoy and Moore believe that the best part of entertaining is the fun and fellowship, so they make it as easy as possible. The menu is usually hamburgers and hotdogs with sides like potato salad, slaw, baked beans, chips and fruit. “There’s always plenty for everyone,” Lovejoy said. “We can seat about 50 in here,” he said. “We have a lot of fun.”

When they’re not eating, they’re playing. A shed next to the screened room holds all the toys – skis, tubes, floats, fishing poles, kayaks, a water mat and an assortment of life jackets for every age and size. “We’ve got them from infant size on up,” Lovejoy said.

Fishing is another big draw. “We’ve caught some 15- and 20-pounders,” he said. “We’ve caught carp, crappie, gar, catfish, bass, you name it.”

The dock and boathouse area is one of Lovejoy’s favorite places. He recently spent a breezy afternoon there with Moore and Herschel Morgan, a childhood friend who stopped by for a quick visit. “We’ve known each other all our lives,” Lovejoy said as Rascal, his 12-year-old mutt, jumped up to join them. “Look at us. We’re just three old dogs sitting on a swing.”

The two bantered back and forth, reminiscing, laughing and catching up on each other’s lives. When Moore got up to put something away, Lovejoy, just four weeks out from knee replacement surgery, was quick to quip, “We’d help you if we weren’t crippled.” Not to be outdone, Morgan quickly added, “We’ve got over 100,000 miles on these legs.”

For Lovejoy, it was a perfect afternoon: laughing with friends, sharing a beautiful view, and enjoying the peace and quiet. “A good portion (of the lake) is owned by Alabama Power, so it’s very sparsely built,” he said. “On a really busy day, there might be a few boats. It’s pretty quiet here.”

So what would it take to make Lovejoy leave St. Clair County and his slice of heaven on the water? “They make ’em about 6 feet long and it’s got a lid on it,” he joked. “If it’s a pine box, that’s OK, as long as it’s well-made.”

And since he doesn’t like any surprises when it comes to making a sale, he was quick to disclose an additional caveat. “And one more thing,” Lovejoy added, “I want a Cadillac hearse.”

Recipes for lake gatherings

Courtesy of Sheila Moore

Georgia Cornbread

Ingredients:

4 eggs, beaten
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
2 cups chopped pecans
1 ½ cups self-rising flour
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees. Grease and flour a 9 x 13 dish. Beat eggs, oil and sugars.
Stir in pecans, flour and vanilla. Bake 30 minutes and let cool in dish for 10 minutes on a rack. Serve with whipped cream or enjoy as is with a cup of coffee.

Chicken Spaghetti

Ingredients:

2 cups canned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes (do not drain)
1 cup sour cream
8 ounces of spaghetti, cooked
Parmesan cheese

Directions:
Preheat oven to 350 degrees.
Mix all ingredients, except for cheese, with the pasta.
Cover casserole with foil and bake for 30-40 minutes.
Add cheese to top and return to oven until cheese is melted.