LAKELIFE – Page 12 – LakeLife 24/7 Magazine

Little Bridge Marina and Barbecue returns

Story by Elaine Hobson Miller
Photos by Graham Hadley

When fire swept through Little Bridge Marina and Barbecue in October 2020, folks thought the place would go out of business. They didn’t count on the ingenuity of owners Craig Inzer and Curt Vezertzis, who simply renovated the building next door and started over. They ended up with a place that’s bigger, brighter and has great views of the marina. In other words, they pulled a phoenix out of the ashes.

“It was a total loss,” says Inzer of their fire-ravaged former space. “Now we’ve been in business since April 10 in the new building, which really has a totally different feel and vibe. We have 75 seats in-house instead of 30 and outdoor seating with shade. It’s all glass, so we have one of the best views on Neely Henry.”

Little Bridge Barbecue and Marina were born in 2014 when Inzer and Vezertzis, who grew up together, purchased Rainbow Marina and the old Bait Shack, at the corner of Wharton Bend Road and Highway 77, along with some land across the street. Their intention was to do a little bit of work and lease the buildings. They knew it would be a good investment because there wasn’t much commercial waterfront property left on Neely Henry.

“Curt and I grew up on the river,” Inzer says. “We’ve known each other forever.” Something interesting happened while they were renovating the existing buildings, however. People kept coming by and banging on the doors wanting ice, food, drinks and gas. “We decided if all these people needed these things, maybe there’s a need for a marina store here,” Inzer says.

Just in time for the 2014 Riverfest, they filled up the gas tanks and started Little Bridge Marina, which quickly evolved from a hole-in-the-wall to a full-blown marina and barbecue restaurant. “From that point on we covered all the boating needs and were a seven-days-a-week barbecue place, too,” Inzer says. They were geared toward river traffic at first, but soon realized that a lot of folks who had been there before them couldn’t make it year-round because river traffic drops off in the fall. “We knew the food was what was gonna carry us through the winter,” Inzer says.

Business was booming for five years, then COVID-19 came along. They changed and adapted, going to curbside pickup, and had “enormous” boating traffic because people found they could be on the water during the pandemic instead of being hemmed up together at home. Then, the fire hit, and the business partners were back to square one.

“We owned the building next door, which was a former motorcycle, Jet Ski and four-wheeler shop,” Inzer says. “That’s where our bar and grill was. So instead of trying to rebuild on the existing spot, we renovated that other building and were able to move in and be open for business April 10 of 2021.”

Inzer says the old building was more “hole-in-the-wallish,” with two doors, one window and dim lighting. Seating was family-style with whoever happened to be present at three big tables that accommodated eight diners each. The new place is an open, airy space, holds more people and displays the menu on a big-screen television set. It has views of the marina and the two bridges (Little Bridge and Big Bridge) that connect Southside and Rainbow City, not to mention the bikini-clad boaters who tie up at the pier.

“We have barbecue and daily lunch specials, but we’re known for our smoked turkey,” Inzer says. “We serve ribs and homemade desserts, and we sell beer and wine. Down the road, we hope to have bar drinks back.”

Lunch specials are roasted chicken and meatloaf on Mondays, turkey and dressing on Tuesdays, smoked ham on Wednesdays, roasted chicken on Thursdays and smoked brisket on Fridays. Sides for the specials vary from squash casserole to broccoli casserole and baked sweet potato casserole.

They also serve salads, wraps, stuffed potatoes, smoked sausage, traditional nachos and those with pork or chicken piled on top. They have the traditional barbecue sides of baked beans, potato salad and slaw, along with mac-and-cheese, pasta salad, greens and chips.

Desserts include a rotation of peanut butter pie, strawberry pie, banana pudding and fudge pie.

Vezertzis’ mother works there and uses some homemade recipes from her family cookbooks, such as those for chicken salad, pimento cheese, the casseroles and desserts. “We’re here every day, we cook, we clean, we cater, we bus tables, we deliver,” Inzer says. “We’re open 10:30 a.m. – 8 p.m. Monday-Saturday, and 11 a.m. until 6 p.m. on Sundays, all year.”

Being on the river gives Little Bridge a different atmosphere than most restaurants. “Having people come in from two different doors makes it kinda different,” Inzer says. “You can come down from church in your Sunday best clothes and have someone in a swimsuit sitting right beside you. Families come off their boats, having been tubing or whatever. People know us and know who is making their food. We get a lot of repeat customers.”

Sgt. Brandon Guffey and Capt. Clay Johnson of the Southside Police Department are regulars at the place. “It’s a lot better now,” Guffey says, meaning since it re-opened after the fire. “There was no view there (next door), and he has
improved the place a lot.” Johnson agrees.

“I like the atmosphere in here. It’s stress-free, being on the water.” Southside City Councilman John Hatley has a similar opinion. “You can’t beat this view,” he says.

Outside on the dock, Imogene Clay and her husband, Ryburn are relaxing under a canopy, watching the boat traffic. Residents of nearby Buck’s Island, they boat over to Little River Bridge every weekend and sometimes during the week. “We used to get gas here, and we’ll be glad when they get it back,” Imogene says. “They have delicious food, too. I had a Greek salad this week that was really good.”

The owners purchased new gas pumps in February, and as of the middle of May, they were still awaiting delivery. “It will be a card-reader system,” Inzer says. “I’m hoping by June it will be up and running. We’re the only family-owned restaurant on Neely Henry Lake, and we’ll be the only seven-day-a-week place you can get gas on Neely Henry once we get the pumps going.”

Through the pandemic and the fire, Inzer and Vezertzis kept six or seven employees on the payroll, helping with the remodeling. “It’s kinda cool,” Inzer says. “I have some employees who have been with me from the very beginning. We’re like a family. We knew we needed them, and they hung in there with us.”

Once the gas pumps are back, the entertainment side of their business will be revived. “We had live music Thursday-Saturday nights,” Inzer says. “It was in a separate building, but now it will be in the same place as the restaurant. We want it to be where you can come up and hang out with the guys or come in with the kids and listen to music.”

Bassmaster Elite Series

Landing big returns for Neely Henry Region

Story by Carol Pappas
Photos by David Smith and submitted photos

When it comes to defining success stories, Greater Gadsden Tourism Executive Director Hugh Stump can sum it up in a four-letter word – bass.

With the Whataburger Bassmasters Elite Series now in the history books as Neely Henry’s first, Stump is all smiles. And why not? “It was a phenomenal success. No question about it,” he said.

The report from Bassmasters is that on the web, live and video streaming, the Elite Series on Neely Henry was “the most watched ever,” including Guntersville, which has hosted four Elite Series and is six times as large an area and has a higher profile reputation. “It really blew us away,” Stump said.

Because of a spring flood on the lake, it delayed opening day by a day, so the weigh-in was on Monday rather than Sunday, but Stump said the extra day did not seem to deter participation. “We had 1,500 people at the weigh-in on a workday,” he said. “It took everyone by storm. It couldn’t have gone any better.”

The City of Gadsden partnered with Tourism to make it happen, with both entities investing a sizable financial stake. “The return was well worth it,” Stump said, noting that fishing from Coosa Landing already has a $10 million annual economic impact on the region, and that does not include fishing

tournaments from other ramps in the area. “We can’t do it without the city’s help.” From the financial investment to logistics and labor, the city was a perfect complement in the partnership and is poised to reel in the benefits.

A good regional tournament, he explained, brings in about $100,000 to $250,000 per weekend. With the national exposure the Elite brought to Neely Henry – television, social media, live streaming and web traffic – Neely Henry is on the map.

The anglers especially “loved the Coosa spotted bass. They said it was a 1.5-pound fish that fought like an 8 pounder. They called it the fight of their bass lives. They liked that everything was close by – shopping lodging, restaurants within miles of the ramp,” which bodes well for return visits.

The $100,000 prize offered plenty of incentive for the pros to want to come back, too.

“Hotels, businesses and restaurants did great,” Stump noted. “It hit all the check marks. It brought people in, got national TV and social media attention. More than 5 million minutes of video was viewed on Bassmasters Live.

Catching fish on Neely Henry is the name of the game. Now we’re known for catching fish.”

The Elite Series was able to “highlight Neely Henry to a national audience, and that was our intent,” Stump said. “We’re getting the word out that there’s good fishing here.” A lot of local anglers tuned in, too. The winning catch was 16.5 pounds, the same as everyday anglers.

While the Elite Series was a first for Neely Henry, its partnership with BASS is not. For the past few years, Stump and Tourism have been working with BASS, and Neely Henry was able to land a Bassmasters Open, which brought in 172 boats and 300 anglers. “It’s the second to top tier of the BASS line of tournaments. The Elite is the top.”

The Open had other advantages besides the numbers it lured to the area. With the Open, there is no ‘off limits’ time as in the Elite. Anglers came in 10 days before the tournament and spent the week here, pumping additional money into the economy.

The future continues to look good for Neely Henry and the impact of bass fishing. Just ask Wes Logan of Springville, the Elite Series winner who has fished the lake since he was 5. He already thought the fishing on Neely Henry was good. After pocketing his winnings, he now has 100,000 more reasons to know it’s true.

Snow Biz served on the water

When adults pull their boats up to one of Snobiz Shaved Ice’s floating vessels, they act like they are just buying for their kids. It doesn’t take long, however, for them to order some for themselves.

“They see how good they look and taste their kids’ cones, and they get one, too,” says Matt Kronen, co-owner of Snobiz. “Everybody likes a treat on a hot day.”

Kronen and his business partner, Tarang Gandhakwla, started selling shaved ice or snow cones on Logan Martin Lake four years ago. Their “fleet” consists of two boats. For one, Kronen took an old pontoon boat, tore it down to its frame and rebuilt it. They purchased an existing snow cone boat that had been used on Lake Martin already. One of their boats is yellow and is anchored at the mouth of Clear Creek on the main channel. The orange boat travels between Pirate Island and the park at the Logan Martin Dam. In addition, the partners sell shaved ices out of their newest venture (this one, on land), Piece of the Pie, a pizza parlor at their Coosa Island Marina.

“The yellow boat also carries boiled peanuts, hot dogs, ice cream and canned soft drinks,” Kronen says.

He says their shaved ice business grows a little more each year, which is one reason they expanded into the pizza operation. “We have a ton of loyal shaved ice customers who have been really good to us,” he says.

People hold onto their own boats as they reach for the cones, then pull away to eat them. (No boarding of the snow cone vessels is allowed.) Generators power the freezers that keep the ice frozen. Flavors include banana, birthday cake, blue raspberry, peach, piña colada, watermelon and tiger’s blood. The latter is a popular branded flavor that combines strawberry and coconut. Cones come in just one size. “We had several sizes to begin with, but we learned it was best to keep it simple,” Kronen says. It’s not unusual, he adds, to sell one snow cone with two or three spoons.

People used to be surprised to see the shaved ice watercraft, but now if they come out and don’t see them, Kronen starts getting phone calls. “We’re the only floating shaved ice business on the lake,” he says. “We were the only shaved ice around here at all until recently, and we’re still the only ones physically on the water.”

Folks can get lake necessities, snacks and drinks at Kronen’s Coosa Island Marina, which also features boat self-storage and valet storage. “Really, we’ll put their boats in the water and take them out,” Kronen says. They lease pontoon boats, and Kronen vows they are the only place on Logan Martin that do personal watercraft rentals.

“We’ve had a bunch of people who have posted photos on our Facebook page of their kids enjoying the cones,” Kronen says.

Snobiz is open only on Saturdays and Sundays, plus Mondays on holiday weekends, from Memorial Day through Labor Day, from11 a.m. until 5 p.m.

So, what’s the next venture for this business partnership?

“Who knows?” Kronen says. “But I’ll tell you this: We’re always looking for help. It’s way harder to find help for this type of business than you would think.”

Catching the Coosa

By Zeke Gossett

On Logan Martin

Getting into the dead heat of summer can cause some challenges when it comes to trying to catch a bass on Logan Martin Lake.

During the month of July, you can still find some bass out deep, but as we move into the month of August, do not look over the shallow bite.

As we move through the month of July and into August the water can be its hottest it has been all year. This is when the transition starts from fish moving from out deep back to the shallows due to lack of oxygen.

To start out in the mornings, I will generally use a squarebill crank bait around docks and rip rap. I’m generally trying to cause a reaction strike from fish that might not want to eat, and a squarebill does a good job at this.

As the day progresses, I will look for shade. This shade can be either from docks or overhanging trees. Usually around the docks, I prefer some type of finesse jig or shaky head.

For the overhanging trees I go with a hollow body frog. This time of year, some fish can be sitting a lot shallower than you think. It will be tough but when you get a bite, it’ll be more than likely a better fish.

On Neely Henry

Neely Henry is going to fish similararly to Logan Martin this time of year. One main difference is that I would target more water willows in the morning with the frog.

Sometimes, this bite can last all day if the conditions are right. The squarebill can still come in handy when passing by some riprap or an isolated stump in the water.

Once the sun comes up, I like to target shallow brush in and around piers with the finesse jig and shaky head. These fish can be sitting anywhere between a foot to seven-feet deep.

Lastly, keep an eye out for schooling fish this time of year. A lot of bait balls will start cruising the surface of the water column, and you can pick these fish off with a small swimbait. I like to keep this swimbait on a spinning rod with small braid in order to make a long cast to fish that might come up way out from the boat.

Keeping it simple is important to having success this time of year. It will be tough, but try some of these techniques and you will find some success.

Christmas in July at Pier 59

Reviving the spirit of giving

Story by Carol Pappas
Photos submitted

L ooking back at the genesis of what happens in July at Logan Martin’s Pier 59, it could easily be seen as the tipping point – that moment when an idea catches fire and spreads.

The spark in this case is Janet Swann, who was moved to do what she could to provide Christmas for children with special needs. The ensuing flame came from an army of volunteers and supporters who have since provided Christmas to 350 students at Alabama School for the Blind, Helen Keller School of Alabama and Alabama School for the Deaf. And it’s still spreading.

“There should be no child without Christmas,” Swann said of the motivation that seems to grow stronger every year.

It all began 12 years ago when Swann, who had been collecting toys for Christmas for children at Coosa Valley Academy, where her grandson attended, determined there was a real need at Alabama Institute for Deaf and Blind. So, she set the wheels in motion with an event called Christmas in July.

From her vantage point on the lake, she reasoned that more people flock in that direction during the summer, and a July effort would appeal to a larger audience.

She was right. That first summer raised $1,200, selling barbecue plates, holding a poker run and recruiting four sponsors. In 2019, the effort emanating from that small restaurant produced $40,000 to provide a brighter Christmas for children across Alabama.

Even in the year of a pandemic, they raised thousands from an online silent auction that lasted the whole month of July. “In a pandemic, it speaks to the hard work of everyone,” said Marquitta Riggins, assistant director of Development for AIDB.

Tim Chiasson, who has been working with the effort since the early days, recalled the low expectations the group had for the pandemic year. But, like a tradition that can’t help but carry on, “generosity showed up,” he said.

A core group of volunteers gets started in January and by the time of the event on July 24 this year, there will likely be 45 to 50. “Volunteers,” Swann said, “that’s how we make Santa Claus happen.”

A small band of planners, who gathered around a table in the restaurant in May, discussed the event’s history, but more important, its future.

Partnering with AIDB and its development resources has made all the difference. This year, they’re even giving away a Harley Davidson motorcycle in the Christmas in July drawing. They stressed that all proceeds generated – from food sales to the poker run to t-shirt sales to cornhole and weightlifting competitions to a live auction – go to the kids.

Volunteers and donations – they are the engine that makes Christmas in July run. Without them, none of it is possible, Swann and Chiasson agreed. They pointed out that even the grand prize from the giveaway – the Harley Davidson motorcycle – was a donation.

The children themselves, as well as Industries for
the Blind, are involved as well. Artwork, crafts and woodworking they create are on sale throughout the event. “It has brought our entire AIDB family together,” Riggins said.

In its 12-year history, “This event has brought in nearly a quarter million dollars,” she noted. When talk turns to partnerships, Riggins is reminded of AIDB’s belief that the possibilities for deaf and blind students knows no bounds. “Together, we are limitless. When these children wake up on Christmas Day, they have a feeling that they are loved, and they have hope. That’s what this group brings to our children.”

Motioning around the table to the volunteers eager to make 2021 bigger and better than ever before, Riggins said, “This is their event. They make it possible.”

Logan Martin LakeFest

Southeast’s largest in-water boat show returns

Story by Carol Pappas
Submitted Photos

With a year off due to COVID, 2021 becomes the 10th anniversary of Logan Martin LakeFest, billed as the Southeast’s largest in-water boat show. At Pell City Lakeside Park May 21-23, LakeFest is making a triumphant return – back bigger and better than ever, organizers say.

And that’s quite a statement. Since its inception in 2010, LakeFest has been the ‘must-go-to’ event of the year. Those early years were spent on the banks of the Horizons development, and it just kept growing from there.

The idea was to create a free event that focused on the lake community, promoted the lake and its lifestyle. From its sponsorships and booth rentals, LakeFest is able to raise money for many a good cause as well as providing improvements to the park, like the Jerry Wood Memorial Pavilion named for one of the event founders, and additional docking for boats.

Today’s LakeFest overlooks Logan Martin from its hillside perch with tent after tent of vendors with all sorts of lake life wares and services, surrounded by the latest in boats and personal watercrafts. A huge outdoor stage featuring virtually non-stop, top entertainment and a couple of comedic emcees giving away prizes and ‘shout outs’ to supporters and businesses stands above.

Handmade outdoor furniture, lake apparel and just about any lake-related product imaginable are scattered under a sea of tents. Realtors, insurance agents, Logan Martin Lake Protection Association members and a host of other services for lake dwellers and visitors alike are a part of the mix, raising awareness and offering an extensive array of giveaways themselves.

Down by the water, brand new boats and watercrafts ready for a test drive await, luring attendees to see the latest of what’s in store for the water this season. There is even on-the-spot financing from AmFirst for your dream boat.

Woods Surfside Marina, Poor House Branch Marina, Sylacauga Marine and ATV, Trident Marine, Skier’s Marine, Speed Zone Oxford and Rodney’s Marine will have boats from the following manufacturers in the water and ready for qualified buyers to take for a test drive.

Avalon Pontoons
Boats
Berkshire Pontoon Boats
Regency Pontoons
South Bay Pontoons
Silver Wave Pontoons
Sun Tracker Pontoons
Carolina Skiff Boats
Mastercraft Wake Boats
Nitro Performance Boats
Tahoe Boats
Tracker Boats
Xpress Boats
Yamaha
Waverunners

When LakeFest began, it had a set of goals in mind:

Celebrate one of the area’s greatest natural resources, Logan Martin Lake.
Promote the lake and surrounding areas as a great place to live and do business.
Raise money for local causes.
Showcase local businesses.
Provide LakeFest partners with a captive audience and platform to showcase their products and services.

For 10 years, it has been doing all of the above. So far, its Logan Martin Charity Foundation has awarded $300,000 to local charities, and businesses have seen their sales and profiles head on an upward trajectory.

“We wanted to create an event that really promoted our lake and lake businesses and bring people together for a fun time for the whole
family,” said Eric Housh, one of the organizers. “This year’s event promises to be even bigger and better than before.”

Non-stop entertainment, giveaways – even an ATV – vendors of all descriptions, more food choices and games for the kids await.

Admission is free, and hours are from noon to 9 Friday and Saturday and noon to 6 on Sunday.

And, of course, the fireworks show honoring veterans – a LakeFest tradition and the vision of the late Jerry Wood, who was instrumental in creating LakeFest – will be Friday night after sunset.

Musical entertainment takes center stage all weekend

Friday,
May 21
Jeremy Owen and Dylan –
4 p.m. to 6 p.m.
Deputy 5 –
6 p.m. to 9 p.m.

Saturday,
May 22
Matt Bennett –
Noon to 2 p.m.
Hannah McFarland –
3 p.m. to 6 p.m.
Outshine –
6 p.m. to 9 p.m.

Sunday,
May 23
Hannah McFarland –
1 p.m. to 4 p.m.

In the Kitchen with Lori Junkins

Mother, daughter cook up a family tradition

Story Scotty Vickery
Photos by Kelsey Bain

When Lori and John Junkins made the decision to renovate the kitchen of their A-frame home on Logan Martin Lake nine years ago, it was about much more than gas appliances, glistening granite countertops and creating extra storage. It was about strengthening roots, creating a comfortable space to carry on family traditions and spotlighting the beauty that’s all around them.

Marie Hines with her daughters, Gwen Windle,
Lori Junkins and Teresa McLarty

“It’s so peaceful,” Junkins said of the view from the room’s picture window overlooking the sparkling water. A sugar maple that shades the deck in the summer and creates a dazzling display a few months later provides the finishing touch. “In the fall, it’s a brilliant yellow. Looking at the lake with those yellow leaves trickling down is just amazing,” she said.

It’s almost as wonderful as the aroma coming from her oven one recent morning as a batch of yeast rolls made from her mother’s recipe turned golden brown. “The smell immediately takes me back to my mama’s kitchen,” Junkins said. “It just transports you. So many of the wonderful memories I have from my childhood center around food.”

The kitchen of the Aliceville, Ala., home she grew up in was a gathering spot for the family, and she wanted to create the same feeling in her own home after living with a cramped galley-style kitchen for 12 years. “It was a one-butt kitchen,” Junkins said with a laugh. “You couldn’t slide two people past each other.”

Today, after expanding the kitchen into the former dining room, there’s a large island featuring Bianco Antico granite, a built-in gas convection stove and oven, as well as seating for four. Lee Kerr of Oxford made the custom cabinets, which offset the white subway tile. “He had the idea to build the upper cabinets into the slope of the walls so I could have cabinets in a space where I didn’t think it was possible,” Junkins said.

Factor in the kitchen’s walnut floors, which lead into the family room with its vaulted tongue-and-groove ceiling and brick wood-burning fireplace, and the result is a calm, inviting space that Junkins loves. “My goal was for it to be something that would stand the test of time,” she said. “Lake living is a lifestyle. When people come to my home, the thing that makes me feel the best is when they say it’s so peaceful. My house is not stuffy, it’s not pretentious; it’s comfortable. It’s a little like being on vacation all the time.”

Mama’s Cooking

Junkins, who enjoys time at home with John and 17-year-old Amelia, learned everything about making a house comfortable and welcoming from her mother,

Marie Hines. “Hospitality is a gift, and my mama has it,” she said. “She was known all throughout Pickens County for her yeast rolls. I can remember her kitchen being covered in pans of rolls in various stages of the rising and baking process.”

It all comes naturally for Mrs. Hines, who has been cooking for at least 84 of her 90 years. The oldest of nine children, she began cooking meals for the whole family when she was 11, and “I baked my own birthday cake when I was 6 years old,” she said.

Junkins said she and her father, Tom Hines, and her brother and two sisters woke up every morning to a full breakfast of bacon, eggs and biscuits or toast. Each evening, they enjoyed a big supper of meat and vegetables, and holiday meals were absolute feasts.“The kitchen was full of every kind of Southern dish you could imagine,” she remembers. “All of these dishes just magically appeared.”

Mrs. Hines, who went to work part-time when Junkins was in kindergarten and then worked full-time at a bank for 20 years, always enjoyed making magic in the kitchen. Despite having to juggle work and her children’s activities, which included cheerleading, football and band, she considered it a privilege to cook for her husband and kids. “That’s how you showed your love for your family – putting a good meal on the table,” she said.

Like many Southern cooks, most of her recipes are in her head and consist of “a little of this and little of that,” Mrs. Hines said. “I’m a dump cook. I think butter is a magic ingredient, and so is a little bit of sugar.” After reading cookbooks like novels for years, she’s happy to share her secrets with anyone who asks. “If anybody wanted a recipe, I gave it to them,” she said. “I think if the Lord gives you a gift, you need to share it if you can.”

That’s good news for Junkins, who is on a mission to preserve some family memories, along with her mother’s wonderful recipes. “Another of Mama’s heirloom dishes is her cornbread dressing. She made dressing for our extended family gatherings every year until 2019, when she talked me through every step of making it,” Junkins said. “We figured after 88 years it was time to let her supervise. She had no written recipe and uses no fixed measurements, so I tried to record the directions as closely as I could.”

Most recently, Junkins mastered her mother’s yeast rolls, garlic rolls and cinnamon rolls that start with the same dough. “After years of saying I wanted to learn to make them ‘someday,’ I finally got my lesson,” she said. “The first time I made them, I ate six.”

Junkins said she’s grateful her mother lives nearby so she can spend time in the kitchen with her. After living in Aliceville for decades, her parents moved to Pell City in 2008. Her father, Tom Hines, passed away in 2015, but she still feels connected to him when she’s cooking. “Bonnie Chasteen, a dear friend of my mother’s, made all of us aprons out of Dad’s shirts,” she said.“They’re even more special now because she passed away earlier this year.”

Lake Living

Although Junkins and her husband have been thrilled with the upstairs renovations they made in 2012, just a year after they got married, they toyed with the idea of moving a few years ago. Junkins was diagnosed with a malignant brain tumor in 2014, and there were lots of unknowns.

“I didn’t know if I would even be around in five years,” she said. “We wondered for a while if we should get a one-level home, and we even looked at a few. John finally asked me, ‘If you live another 10 to 15 years, and we moved from this house, would you regret it?’ I told him, ‘Probably,’ so he said, “Let’s just re-do this one.”

That’s why, following Junkins’ craniotomy and radiation treatments, the lower level of the house got a makeover in 2016. Although Junkins is doing well and has had no recurrence of cancer, the renovated space can accommodate one-level living if they ever need it. An old galley kitchen, similar to the one that was upstairs, has been opened up and now boasts new countertops and appliances. There are also bedrooms, bathrooms and a living area on that floor.

“I don’t know that I could ever move off the lake,” Junkins said.

Marie Hines’ Icebox Yeast Rolls

Marie Hines’ recipe, as recorded by Lori Hines Junkins

Ingredients:
4 cups (1 qt) sweet milk
4 sticks of butter, divided
1 cup sugar
2 pkgs yeast
10 to 12 cups plain flour, divided
1 Tbsp salt
1 tsp baking soda
2 tsp baking powder
garlic salt

Directions:

Heat milk, 2 sticks of butter and 1 cup of sugar in oversized boiler over medium heat, stirring constantly. Remove from heat just prior to boiling. While milk mixture cools, dissolve yeast in warm water according to package directions. When milk mixture has reached lukewarm temperature, stir dissolved yeast into lukewarm milk mixture. Add 6 cups of flour and stir until flour is incorporated, forming a thin dough. Cover with a tea towel; place in a warm spot and allow the dough to rise until doubled in size (this may take several hours).

After dough has doubled in size, sift together 2 cups of flour, salt, baking soda and baking powder. Punch down the risen dough and add the seasoned flour mixture to ensure the leavening agents are evenly distributed. Gradually add in remaining flour (2 to 4 cups, as needed to form relatively stiff dough). Grease an oversized bowl (oil or cooking spray) and place dough in greased bowl. (Note: Dough can be covered and kept refrigerated for
several days before rolling it out if necessary. Dough will likely rise in refrigerator and could “pop the top” – keep an eye on it and keep it covered so it does not dry out. When ready to roll it out, remove from refrigerator and allow it to rest at room temperature for an hour or so before dividing/kneading/rolling as outlined below.)

Prepare baking pans with non-stick spray. Divide into fourths for ease of rolling out. Knead dough gently on floured board. Roll out with rolling pin in a large rectangle to about 3/8” thickness. Melt butter (half a stick at a time, for each section of dough); brush dough with melted butter.

FOR CRESCENT ROLLS
Very lightly sprinkle a bit of sugar across buttered dough. Slice dough into 6-inch widths, then cut into triangles; roll from widest end to point, creating crescent shape. Place rolls in greased pan and brush with melted butter.
Allow to rise for 2+ hours before baking.

FOR CINNAMON ROLLS
Rectangle should be about twice as long as it is wide. Generously sprinkle cinnamon and sugar over buttered dough. Roll jelly- roll style (rolling from widest length); slice into 1-inch slices. Place rolls in greased pan with sides touching, brush with melted butter.
Allow to rise for 3+ hours before baking.
(Cinnamon rolls typically take longer to rise because of the added weight of the sugar and cinnamon mixture.)

FOR POCKETBOOK GARLIC ROLLS
Sprinkle buttered dough generously with garlic salt. Cut with round cookie cutter or biscuit
cutter. Dip (or brush) each round in melted butter and fold over, pressing center edge together lightly to form “pocketbook.”
Allow to rise for 2+ hours before baking.

Preheat oven to 425 degrees. Place pan of risen rolls on center rack; bake 12-15 minutes until golden brown. Serve warm.

For cinnamon rolls: While rolls are baking, mix powdered sugar, vanilla and water to form light icing. After removing cinnamon rolls from oven, drizzle icing over warm rolls. (Lori’s suggested variation: incorporate whipped cream cheese to icing before drizzling/spreading over cinnamon rolls.)

* (Note: Dough can be kept refrigerated for several days after it is rolled, shaped and placed in pans. If you plan to refrigerate, cover and place in refrigerator). Before baking, place in a warm spot and allow dough to rise for several hours before baking.)

Mama’s Cornbread Dressing

Marie Hines’ recipe, as recorded by Lori Hines Junkins

Ingredients:
1 large pan of cornbread
4-6 pieces of white bread (stale bread is fine)
Chicken Stock (homemade or use 1-2 cartons)
2-3 onions
5-6 stalks of celery
1-2 stick of butter
6 eggs
Sage or poultry seasoning
Black pepper
Cayenne pepper
Cranberry Jelly (1-2 cans)

Directions:

1. Bake one large pan of cornbread.

2. Cut up and boil a chicken*. Remove chicken and run liquid through a strainer; return stock to boiler. (Lori’s cheat: Substitute a couple of cartons of chicken broth if you’re short on time.)

3. Cut up 2 or 3 medium onions and chop in food processor; add diced onion to chicken stock. String and cut up 5-6 stalks of fresh celery and chop in food processor. Add to chicken stock, along with a stick (or 2) of butter. Bring chicken stock to a boil, then reduce heat to simmer, allowing onion and celery to cook until translucent, giving flavors time to marry.

4. While stock is simmering, crumble cornbread and place in oversized bowl. Roughly tear 5 or 6 pieces of white sandwich bread and place in food processor; pulse until bread is crumbly. Add bread crumbs to crumbled cornbread.

5. Pour chicken stock over cornbread mixture and mix thoroughly.

6. Beat 6 eggs; pour into cornbread mixture. Dressing mixture should be very moist; add more chicken stock as needed to ensure dressing mixture is not too dry. Season with sage (or poultry seasoning), black pepper, and a bit of cayenne pepper, and mix together thoroughly. (Note: If using fresh chicken broth instead of store-bought broth, you will likely need to add salt. Store-bought dressing has a high sodium content, so additional salt may not be needed.) Adjust seasoning to taste. (Optional: add one can of cream of chicken soup.)

7. Pour dressing into a large, greased casserole dish. If making ahead, cover with foil and refrigerate for up to 24 hours. (If making further ahead, dressing can be frozen, then thawed the day it is baked.)

8. Preheat oven to 350 degrees. Bake covered for 30 minutes, then remove foil; continue baking uncovered until dressing is golden brown on top (about 20-30 more minutes, typically).

9. Remove cranberry jelly (remove lid, work knife around inside of can to coax jelly out onto serving dish); slice and serve as an accompaniment to dressing.

*Note: Although we do not add chicken to our dressing for holiday meals where it is served as a side to turkey, if you cooked a chicken in step 2, you can de-bone and shred the chicken and add it to the dressing to serve as a main dish for a great weeknight main dish.

Catching the Coosa

By Zeke Gossett

On Logan Martin

The months of May and June can be some of the most fun on catching numbers of fish on Logan Martin Lake.

The fish are typically coming off bed and are starting their transition to offshore places, such as deep points, brush piles and roadbeds.

Fish tend to school together on these places and can get in bunches of as many as 50 or 60.

My first choice when the fish pull out to deeper water will be a deep-diving crankbait or swimbait. Around the brush piles, I tend to use some type of soft plastic bait such as a Texas rigged worm or a football jig.

Also, in early May, you can catch the tail end of the shad spawn, which is when water temperatures rise into the upper 60s to low 70s and during the full moon in April and May.

The shad spawn is usually best first thing in the morning around seawalls or grass. You will see the shad flicking on top and rolling on the structure they’re around.

My first two baits I will pick up are either a white buzz bait or white spinnerbait with double willow leaf blades. This bite ends very quickly once the sun comes up but can be some of the most fun if the fish are feeding at that time.

On Neely Henry

Neely Henry Lake has a lot shallower water vegetation compared to Logan Martin. In the months of May and June, I tend to fish a lot shallower on this lake. Fish will most likely be off bed by this time and looking for an easy meal.

The shad spawn has a big impact on this lake as well. The shad tend to spawn on the grass in this lake more.

The two baits I use for the shad spawn on Neely Henry will be a white swim jig or white frog. This bite happens quick but can be super productive for a good morning bite.

Once that bite has gone away, I tend to target these same areas where the shad spawn was that morning. I will slow my presentation way down and go more finesse.

If the conditions are slick calm with no wind, I will target docks near to these areas. My first bait of choice will be a wacky rigged stick bait in a green pumpkin color.

If the wind is still blowing or it is cloudy, I will stay with the white swim jig. Once we get later on into June, the better fish still tend to be shallow. I will flip grass with either a jig or a Texas rigged creature bait.

There are some places fish tend to group up offshore, but this bite has a small window. I would target brush piles in front of piers with a shaky head in order to catch the deeper fish.

Editor’s Note:

Zeke Gossett of Zeke Gossett Fishing grew up on the Coosa River and Logan Martin Lake. He is a former collegiate champion and is now a professional angler on the B.A.S.S. tour circuit and is a fishing guide.

Learn more about Zeke at: zekegossettfishing.com.

New magazine coming to Logan Martin and Neely Henry lakes in May

St. Clair County-based Partners by Design, creators of Discover St. Clair Magazine and the LakeLife 24/7® brand of lake apparel and accessories, is launching its newest venture, LakeLife 24/7 Magazine® on May 7.

This magazine will capture life along Logan Martin and Neely Henry lakes. “These incredible treasures of the Coosa River in St. Clair, Talladega, Calhoun and Etowah counties are just that – treasures – to be discovered, enjoyed and savored,” said Carol Pappas, president and CEO of the company. “And that’s precisely the aim of this new magazine and its digital components.”

This lake lifestyle magazine will be unrivaled in its content, bringing you the essence of life on the lake as Partners has already shown it can do through Discover St. Clair Magazine, now in its 10^th successful year of publication. In addition, Partners created its own LakeLife™ and LakeLife 24/7® brands several years ago, and it has grown into an e-commerce website, lakelife247.com, featuring apparel and accessories for 15 Alabama lakes along with the national brand. A brick-and-mortar LakeLife™ shop opened in historic downtown Pell City three years ago.

“With the growth of our LakeLife 24/7® brand, we saw the magazine as a natural next step. It is an opportunity to open another avenue of telling the story of life on the lake and who better to tell that story than a group of veteran journalists, photographers, web and graphic designers?” Pappas said.

“In addition to this high-quality publication you’ll be proud to display on your coffee table, award-winning writers will bring you the stories of life on Logan Martin and Neely Henry that you’ll savor for a long time to come,” she said. “Beautiful photography, stunning video, digital advertising, digital page-turning edition, web extras, social media promotion and electronic newsletters will focus on life along our lakes as no other can. It is truly going to be a multimedia experience that keeps our readers abreast of the goings-on up and down our lakes.”

The print magazine will be published and distributed free of charge on the first Friday every two months, beginning in May and on the opposite months Discover is published. “We chose May as our beginning date for this inaugural issue because this is yet another new beginning for our company. It also coincides with what is traditionally seen as the beginning of ‘lake season.’” As a lake resident herself, Pappas noted, “Of course, lake season really lasts all year long. Spectacular sunsets, inspiring sunrises and shimmering water – it’s something you never grow tired of.”

Thousands of LakeLife 24/7 Magazines® will be distributed in high traffic areas around both lakes, reaching readers in St. Clair, Talladega, Etowah and Calhoun counties. Like Discover, it also will be available by subscription at a nominal annual cost.

Content in the magazine centers on the people, places and things that set lake life apart from other lifestyles. Every issuefeatures an historic piece, the story of days gone by on the lakes and the river before them. It takes you inside the kitchens of some of Logan Martin and Neely Henry’s best cooks and out on the open water as B.A.S.S. pro and fishing guide Zeke Gossett offers tips on how to catch the big ones.

The magazine strives to keep readers up to date on the latest trends in boating, water toys and lake life activities. Want to know about events on and around the lake? Pappas predicts Take 5 will be the go-to source in print and digitally.

“We are tremendously excited about this latest step for our company,” Pappas said. “Since we opened Partners by Design as a boutique marketing firm 11 years ago, we have always dubbed ourselves ‘the storytellers’ because the story is at the heart of everything we do, no matter the platform, no matter the messaging.

“This magazine gives us yet another opportunity to tell engaging stories of life on our lakes, and we hope readers will be drawn to them for years to come – just like our lakes.”

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