LAKELIFE – Page 6 – LakeLife 24/7 Magazine

In the Kitchen May 2023

Cooking on Logan Martin Lake with Robert and Ava Ballard

Story by Scottie Vickery
Photos by Graham Hadley
and Robert Ballard

When Robert and Ava Ballard couldn’t find exactly what they were looking for in a house on Logan Martin Lake, they decided to go back to the drawing board. After all, the empty nesters had already changed plans once. They originally thought that, after living in the hustle and bustle of a Birmingham suburb for years, they wanted a house in the country.

Then Ava decided that the only thing better than a view of the land was a view of the water. Their excitement turned to disappointment, however, when they couldn’t find a lake house for sale that met their needs. So, Robert, who has worked in the paper and packaging industry his whole career, took pen to paper and drew one himself.

The deck is the perfect place for grilling

“We couldn’t find a floor plan we liked, so I just started scratching one out,” he said. Their builder brought the drawings to life and four years later, the Ballards are still counting their blessings. “I never dreamed I would have that in my backyard,” Ava said, pointing out the window to the water glistening in the sunlight.

The heart of the home

Most of the “must-haves” on the couple’s list centered around the kitchen area. They’d always had a galley kitchen, so this time around they wanted an open concept so no one missed out on the fun when family and friends visited. Ava wanted granite countertops, something she’d never had, and they wanted the laundry room on the main floor, which they placed just outside the master bedroom. Factor in the view of the water and they got the kitchen of their dreams.

“We cook together a lot, and during the holidays, everyone is hanging out here,” Ava said of the large island where they love to spread an assortment of dips for their young nieces and nephews. “I love trying out new international dishes and looking for creative, flavorful recipes.”

They especially love it when their daughter, Jessica, comes home from New York City, where she is a researcher. “She likes to experiment with different recipes, too,” Ava said. “We love to pour a glass of wine, put on some music and all cook together.”

The Ballards estimate they cook dinner 70 to 80 percent of the time, enjoying leftovers and a dinner out the other evenings. “Robert leans more toward seafood, and I lean more toward red meat,” Ava said. “Growing up, we didn’t have steak a lot, and I’ve developed an intense love of steak.”

Robert loves shrimp dishes and grilled salmon, and they both love a good smoked Boston Butt. They’ve also been known to make a meal from a cheese tray or charcuterie board while enjoying the view from their deck with their dogs, Niko, a 15-year-old black Lab, and Sophie, a 10-year-old Chihuahua. “We sit on the deck almost every evening and just unwind,” Robert said. “There is nothing more relaxing.”

Peaceful, easy feeling

Although they love living on the lake, it was never really on their radar when they started thinking about making a change. They knew they wanted to get closer to family – Ava grew up in Talladega, while Robert is from Sylacauga – and after fighting traffic for years, they were looking for something more peaceful. “We talked about finding 15 or so acres in the country and just getting out,” Ava said.

One of her sisters, who has a lot of land, reminded them that there’s a lot of work involved with acreage, and that’s when Ava started thinking about Plan B. “I grew up coming to this lake,” she said. “We had an aunt who brought us up here fishing all the time. The idea just popped into my head one day, and I mentioned it to Robert.”

He was intrigued, but he said he never really considered that lake life could be a possibility for them. After finding a lot in the Fish Trap area of the lake, though, things fell in place fairly quickly. “Never once have I regretted it,” Ava said. “We’ve been here four years, and we still love everything about it.”

Family ties

Their view wasn’t the only thing that changed when they moved to the lake. Robert, who works in sales, travels some and works mostly at home when he’s in town. Ava, however, worked as a special education paraprofessional in a Shelby County school for 15 years. She didn’t want to commute, so she found a new job that’s close to her heart, as well as their new home.

Ava shows off a piece of hand-painted wood valance from her mother’s kitchen

Raised by deaf parents, Ava works at Alabama Institute for Deaf and Blind (AIDB), the alma mater of her parents, an aunt and a cousin. She currently serves as the administrative assistance for the vice president of instructional programs. “Sign language was her first language,” Robert said of his wife of 34 years.

Although Ava’s mother passed away before they moved to the lake, the Ballards enjoyed being closer to her father during his final years. Robert’s father has passed away, as well, but his mother and brother still live in the area, and his sister is in Chattanooga. They also enjoy spending time with Ava’s sisters, Molly and Kim, who live nearby, and their families.

Traces of family can be found all over the Ballards’ home. Robert cherishes the hall tree that belonged to his grandparents, and reminders of Ava’s mom are evident all around the kitchen, especially in the old rolling pin that rests on top of the stove.

“She used it when she made chicken and dumplings, which was one of the best things she ever made,” Ava said. “I have very vivid memories of watching my mother cook. Nobody can fry chicken like my mother could.”

Ava also has her mom’s old flour sifter on a nearby side table, a candy dish that sits on the kitchen island, and a special memento from her parents’ kitchen hanging on the wall. Ava’s cousin, Jana Hadley, had painted dogwood flowers on her parents’ kitchen cabinets, as well as the wooden valance that was over the kitchen sink. When they passed away, Ava and her sisters had the valance cut into thirds, and each kept a piece.

“Family is really important to both of us,” she said, adding that many of their memories and best times are centered around food. “My parents grew up in a mill town in South Carolina, and a lot of times you had nothing to offer a friend or a visitor except a meal,” Robert added.

That’s what they continue to offer friends and family, along with a beautiful view. “We love to watch the hummingbirds, and we’ve seen two litters of squirrels get raised” in a tree that was near their deck, Robert said. “Even if it’s raining, and we can see a storm moving across the lake, it’s beautiful. The view never gets old.”

Black Bean and Corn Salad

(from allrecipes.com)

Blackened Shrimp & Black Bean and Corn Salad

Blackened Shrimp

(from amandascookin.com)

1 pound extra large grilling shrimp peeled and deveined, tails on
1/3 cup olive oil
1/2 Tablespoon chili powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon salt
2 teaspoons pepper
2 teaspoons cayenne pepper (optional)

Directions:

Rinse shrimp and pat dry with paper towels. Combine all seasoning ingredients and whisk together. Toss shrimp in seasoning ingredients to coat well. Heat skillet over medium-high heat. Cook shrimp for 3 minutes per side. Be careful not to crowd shrimp in the pan. Serve over a bed of yellow rice.

½ cup olive oil
⅓ cup fresh lime juice
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1½ cups frozen corn kernels
1 avocado – peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Directions

Place olive oil, lime juice, garlic, salt and cayenne pepper in a small jar. Close the lid tightly and shake until dressing is well combined. Combine beans, corn, avocado, bell pepper, tomatoes, green onions and cilantro in a salad bowl. Shake dressing again, pour over salad and toss to coat.

Beef Stir Fry with Vegetables

(From rachelcooks.com)

Sauce

¼ cup low sodium soy sauce
¼ cup dark brown sugar
2 tablespoons rice vinegar
2 tablespoons cornstarch
1 teaspoon grated fresh ginger root
¼ teaspoon red pepper flakes (or more to taste)
2 cloves garlic, minced

Stir Fry

1 pound flank or flat iron steak, cut into very thin slices against the grain
1 tablespoon cornstarch
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
1 tablespoon olive oil
1 cup thinly sliced carrots
1 small red onion, sliced vertically, or about 1 cup
2 cups broccoli florets
1 ½ cups sugar snap or snow peas
4 cups cooked rice
2 or 3 green onions, thinly sliced

Directions:

Prepare sauce and set aside.

Combine cornstarch with salt and pepper. Toss sliced beef with cornstarch mixture and set aside.

Heat oil in a wok or large pan over high heat. Tilt pan and swirl to coat the sides. Add the beef and cook, stirring occasionally, for 5 minutes or until desired doneness is achieved. Remove beef from pan and place on a plate. Return pan to high heat and add the onions and carrots; stir fry for 2 minutes. Add the broccoli; stir fry for 3 more minutes. Stir in sauce mixture (stir sauce mixture well before adding), beef and any accumulated juices and snow peas; cook for another 1 to 2 minutes or until sauce is thickened and peas are cooked to desired doneness. Serve over rice and garnish with sliced green onions.

Alabama Fishing Show & Expo

Whopper of a success at Gadsden’s Venue at Coosa Landing

You can imagine an ear-to-ear smile as Shelia Bunch recounts by telephone her first ever Alabama Fishing Show & Expo.

Held in March at The Venue at Coosa Landing, the show brought in vendors from across the Southeast with wares ranging from rods and reels to lures and lines to boats and everything else perfect for the water.

Bunch is a veteran of these shows, having presented the East Tennessee Fishing Show for the past 30 years. But the Alabama one was new.

In its Gadsden debut, it drew more than 100 vendors and a crowd attendance of over 6,500. “We ran out of space” for vendors before the show even began, which required “thinking outside the box,” she said. Tents were installed outside, making room for even more products.

“Everybody really worked together,” she said, noting that the city, her team and even the vendors joined the effort to make the inaugural show a success.

When a major storm threatened one day, vendors shared or gave away space to accommodate the move inside. “It was wonderful.”

The question she got most often throughout the weekend confirmed a success story in the making: “Are you coming back next year?” Of course, her answer was a quick, “yes.”

“It ended up being a really good thing. I was about as perfect as it possibly could go this year,” she said. “It ended up being great.”

As for next year, additional features are already under discussion, including Crappie vendors, a kids’ fishing tournament and more food vendors.

“We’re going to make it an even better event for next year for everybody,” she said. Save the date – March 8-10, 2024.

Firebirds return to CEPA

Brings back memories of hometown ‘cheerleader’

Story by Carol Pappas
Submitted Photos

Judi Denard had a knack for putting the most unlikely elements together and creating a masterpiece. She had an uncanny ability to envision what could be and set out to make it happen.

It was little more than a year ago when she put the full force of her dynamic personality, ‘can do’ spirit and a love of music together to make history at Pell City Center for Education and Performing Arts.

Judi, Teresa Carden and Becky Jones, wife of Ed Jones, one of the presenters

Taking center stage was The Firebirds, one of Europe’s top Rock ‘n Roll bands, whose appearances were usually reserved for much larger cities. But that night belonged to Pell City, bringing the audience to its feet with ovation after ovation.

Presented by friends Frank Shikle and Ed Jones, Judi convinced them to bring the show to Pell City while they were touring in Birmingham.

Her enthusiasm for an event of this magnitude coming to what she called “our little town” could not escape notice. It was infectious. Storeowners gladly handed over merchandise to give as gifts to the band from England. She planned a reception in their honor, and her attention to detail made them feel at home even across the ocean.

She wanted to show them what Southern hospitality really is to remind them of an evening Pell Citians won’t soon forget. And she did. She became the town’s and the band’s biggest cheerleader.

The Firebirds didn’t forget either. They are returning to center stage at CEPA on May 18 at 7 p.m.

While Judi won’t have her familiar seat in the audience – she passed away from Leukemia just a few months later – the legacy she helped create is expected to excite, entertain and engage the crowd once again. Just like she would have wanted.

The Firebirds are Jim Plummer, Dan Plummer, Rich Lorriman and Paul Willmott – four first-class musicians/vocalists who re-create the complete spectrum of music from the 1950s and 1960s. Their incredible set features everything from commercial music to rockabilly, harmonized doo wop to instrumentals, and even some incredible original hits. The band has undertaken extensive tours both at home and abroad. To date, the band has released three singles and 12 albums.

The last five albums were recorded in their own studio and on their own label, ‘Rockville Records,’ and include a Rock ‘n Roll Special with Linda Gail Lewis, the sister of ‘The Killer,’ Jerry Lee, and two Doo Wop albums. The second album features guest vocalist Den Hegarty of ‘Darts’ fame.

Sponsored by Humana, tickets are $25 available at pellcitycepa.com/tickets.

Catchin’ the Coosa May 2023

Pro fishing tips on Logan Martin Lake and Neely Henry Lake with Zeke Gossett

Logan Martin

Logan Martin’s water levels will be changing during the months of May and June, and in turn, the patterns of bass will changing during these months as well.

Early in the month of May, you can still see bass on beds and also catch fish out deep. Typically, in May, bass will be very spread out and in very different phases of the spawn. However, for the majority of the time in May, your better fish are still going to be shallow.

The water on Logan Martin just started to rise and get to summer pool. Typically the fish will follow this water up and stay shallow during May.

There are a couple key baits I like to use in order to catch fish while they’re in their post spawn funk. The first bait I’m going to reach for early, especially in the morning, is a swim jig. What I like about the swim jig is that it is very versatile. This bait is great around almost any kind of shallow structure, such as docks, trees, and grass. The swim jig allows me to cover water fast and efficiently in order to capitalize on the daylight bite.

Once the sun finally starts to get up, I’ll start casting to isolated structure with a wacky rigged worm. This is a great way to just get bites and get those post spawn fish to bite. I usually target really shallow docks with this bait, along with casting to what bedding fish might be left.

Once we start getting into the month of June, the water temperatures will begin to rise, and the shallows will begin to slowly lose oxygen especially if there is lack of rain. The fish will start schooling up on the end of long points and humps anywhere from 10 to 20 feet of water.

I also like to target brush piles in this depth as well. My favorite bait to target these fish are a deep diving crankbait and drop shot rig.

Some of the biggest offshore fish I catch all year will come on the crank bait most of the time. The crankbait is an awesome way to really fire up a school of bass and get more fish to bite in the school.

The drop shot seems to excel a lot more in brush piles because it is more of a reaction type bite if you drop it right in the brush pile. I feel like the drop shot is always my best chance to get bit in the brush pile no matter what size of fish might be in the pile. These fish are typically more lethargic since they’re usually pretty beaten up from the spawn.

Give these techniques a try, and you will find success during these months on Logan Martin.

Neely Henry

Neely Henry is a shallow fisherman’s paradise during the months of May and June. On top of that, a few deep fish will start showing up as well.

Typically during these months, you will still catch your better fish shallow. I love to fish around shallow grass in the mid-lake region with a swim jig and frog. I typically keep my eyes peeled for bream beds as well.

Also, another great way to catch fish on Neely Henry is super shallow docks. When I say shallow docks, I’m talking any docks with five feet deep or less of water.

I let the weather tell me what I need to throw around them. If it’s in and out clouds typically I like to throw more of a moving bait like a bladed jig or squarebill crankbait. If it’s slick calm and sunny I’ll usually pick up some type of Texas rigged worm and drag it on the bottom around the docks.

Now, moving into the month of June, some fish will make their move out to deeper water. Most of the time on Neely, I’ll find fish in that mid-range depth around the 10 to 15-foot mark. You will most of the time find these fish off the end of long points or in brush piles. I will use my electronics in order to find these fish as well.

I will keep my bait selection simple if I’m wanting to figure out fast if the fish are doing this pattern. One of my favorite baits to pick up first is a football jig. The football jig is a very versatile bait for offshore angling. I like to either keep it close to the bottom or if I’m wanting to cover water fast, I’ll just swim it close to the bottom.

Another great option if things are tough is a drop shot. A drop shot will produce bites when nothing else will.

Keep an open mind this time of year and don’t be afraid to try something new. It might surprise you how good the fish can really bite on Neely Henry even when the fish might be in in their post spawn funk.

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.

Ultimate pub crawl

Bringing the party to Downtown Gadsden

Story by Carol Pappas
Submitted Photos

One day a year, it seems everybody’s Irish.

So, pick out your best ‘green,’ gather a few friends and head to downtown Gadsden for the Second Annual St. Patrick’s Day Pub Crawl Saturday, March 18, from 3 p.m. to 9 p.m.

It’s a giant party, stretching across block after block of downtown Gadsden where 18 bars and restaurants are hosting the party, inviting one and all to sample their fare and benefit from specials, discounts and prizes.

Gadsden’s only rooftop bar, a perch overlooking the river with a stunning view of the sunset at Jake’s Music Room, will be open and welcoming party goers as well.

The popular pub crawl Tshirts will be on sale on Court Street, and bands will be playing outside some of the bars and restaurants, giving all of downtown a festive atmosphere to revel in the celebration of Ireland’s patron saint.

The pub crawl is held each year on the closest Saturday to St. Patrick’s Day and is a Downtown Gadsden Inc.-sponsored event aimed at bringing people together downtown to experience what the restaurants, cafes, pizza places and bars have to offer.

Kay Moore, director of Downtown Gadsden Inc., anticipates a “big year” for the festivities, encouraging ‘crawlers’ to take advantage of what all these downtown businesses have in store for the celebration. It’s an evening to savor tasty meals and appetizers, enjoy your favorite libations, soft drinks, coffees, lattes and more. And it’s a time for camaraderie with old friends and new ones you’ll meet.

You don’t need a four-leaf clover to count yourself lucky to be a part of it – Irish or not.

In the Kitchen March 2023

Established restaurateurs create another eatery on Logan Martin Lake with Wake Zone

Story by Scottie Vickery
Photos by Mackenzie Free
Submitted Photos

Keith Clements’ quest to own a restaurant started when he was just a boy. Raised by a single grandmother in the Pell City area, he fell in love with cooking before he could read and write. “I’ve always had a passion for it,” he said, and that passion eventually took him to culinary school in Cleveland, Ohio.

Nicola Wright, however, never even considered a future in the restaurant business. With a background in sales and managing fitness centers, she’s much more comfortable being a taste tester than preparing a meal to taste.

Can’t top Wake Zone’s nautical theme bar

After recently opening their third restaurant – their second on Logan Martin Lake – the business partners agree that even though their paths were different, they make a pretty good team. After buying the Wake Zone Grill and Bar last December, they opened the restaurant in February with a new menu, live entertainment and big goals.

“It’s right in the middle of the lake, and the middle of the lake needed something,” Clements said of the restaurant at Stemley Bridge. He and Wright believe that “something” is the perfect combination of great food and great fun. After all, it’s the same recipe for success they followed with their first partnership, Lakeside Grill on Coosa Island.

Entertainment is definitely on the new Wake Zone menu. They’ll offer Bingo on Wednesday nights and Karaoke is on tap for Thursdays. Fridays, Saturdays and Sundays will feature live music. “We’ll have everything from the 50s all the way up,” Clements said.

Wright said they also plan to have some weekend events at the Wake Zone similar to those they’ve offered at Lakeside Grill to celebrate the start of summer or the end of a great season. “I think the events are what really made me fall in love with it,” she said of the restaurant business.

Spice of life

Hosting music and events aren’t the only ways they plan to spice things up, however. The Wake Zone, like Lakeside Grill, will offer a number of Cajun dishes, including Cajun Shrimp Tacos, Bayou Potato, Cajun Chicken Alfredo and Bayou Alfredo. “Cajun pasta is what we’re known for on the lake,” Clements said. “We brought a taste of New Orleans to Logan Martin.”

Clements’ taste and cooking skills have evolved over the years, and both have been heavily influenced by his family. “I grew up cooking with my grandmother,” he said of Viola Clements. “I started when I was 5 years old and I’ve been doing it ever since. I even won some 4-H competitions for the best homemade biscuits and cornbread.”

Outside dining gives you a beautiful lakeside view

His other grandmother, Jackie Fuller, influenced him, as well. Clements’ grandfather was part Hungarian, and Fuller taught him to make dishes like Chicken Paprikash. In addition, her sister married an Italian, and they had a big influence on his love for pasta dishes.

“I’ve always liked spicy foods, and Cajun pasta is my favorite thing to cook,” Clements said. “All of our alfredo sauce is made from scratch to order. There’s no canned or bagged alfredo sauce here.”

Given his love of Cajun food, it’s no surprise that the second restaurant Clements and Wright opened, Woodies Grill and Bar, is in the New Orleans area. That restaurant, which opened in November 2022, shares some of the same dishes that Lakeside Grill and Wake Zone have.

The Bayou Potato is an example. Topped with andouille sausage, shrimp, and crawfish cooked in a creamy Cajun sauce, as well as queso and shredded cheese, the baked potato has become a crowd favorite. “I went back to the kitchen and was just playing around with some stuff and when I brought it out, people all around me were eating off my plate,” Clements said. “I said, ‘Well, that’s a menu item.’”

Joining forces

Although Clements always wanted to own a restaurant, he knew he needed a backup plan, too. “I knew I needed another income because so many restaurants fail,” he said. As a result, he’s been in the construction business for 19 years and opened Lakeside Boathouses in 2011.

But he didn’t stop there. “I own about nine businesses between New Orleans and here,” he said. In addition to the three restaurants he runs with Wright, he also owns an excavating company, a boat rental company, a snow cone business and several rental properties. He also was a partner in two other restaurants before joining forces with Wright.

Wright, whose life was in transition a few years ago, was looking for a new path. She bought out Clements’ previous partner and decided to change careers. “I knew nothing about restaurants at the time,” she said. “I do now.”

The partners’ first venture together was Lakeside Grill, which opened in May 2020. “There’s not many people opening a restaurant in the middle of COVID, but I was the gambler,” Clements said.

It paid off, and shortly after the restaurant opened, Wright came on board. Since then, they’ve hosted a number of community events such as the “Rockin the Island Luau,” and Lakeside Grill has become a fixture on the water. “We’ve had events that have drawn crowds of 600 and 700 people a day,” Clements said. “We put a big stage down by the water facing the restaurant, and we just pack ’em in.”

While Wright runs the business side of things, she also puts her own stamp on the restaurants and the events they host. In addition to starting weekly Bingo, she’s brought in everything from a 360-degree photo booth to a mechanical bull at special events. One of her first ideas for the Wake Zone is to host a Poker Run between it and Lakeside Grill.

“There’s no better feeling than when an event comes together and everybody says it’s so much fun,” she said. “At the end of the night, you can close up and think, ‘That was good.’”

That’s one reason she’s come to enjoy the restaurant business more than she could ever imagine. “I love the social aspect of it,” she said. “I’ve met so many people through it, and it really keeps me busy. It’s been very good to me at a time when I needed it.”

In addition, Wright said she and Clements work well together.

“Together, we come up with some really good stuff,” she said. Some of the good stuff they have planned for the Wake Zone is adding a tiki bar, expanding the deck overlooking the water and building an outdoor stage. “There’s a lot of potential here,” Clements said.

Special touches

Although there are some similarities on the Lakeside Grill and Wake Zone menus, there are some dishes that are only served at each restaurant. Lakeside, for instance, has barbecue while Wake Zone has a pork chop and more seafood items, such as crab claws and fried fish on “Fish Frydays.”

In addition, the Wake Zone menu features favorites of Clements’ kids (Cassidy, Riley and Madilyn), Wright’s kids (Brayden and Leelee), and Lakeside and Wake Zone manager Tanya Barnett, known to customers as “Ma.” There’s “Cassidy’s Bangin Popcorn Shrimp,” “Ma’s Meatloaf,” which is a special on Wednesday, and “Bray’s BLT.”

The restaurant family also includes some of the employees in Clements’ other businesses. “Some of the boathouse guys tend bar on the weekends,” he said. “Tanya and one of the cooks came in for construction work, and I put them to work at Lakeside. We turned our staff into a family.”

They’re working on making the whole community family, too. They love to sponsor and host community events, adopt kids at Christmas, provide holiday meals for the community and more. Some summer weekends, they’ll take a grill to Pirate Island, grab some food from the restaurant and feed whoever happens to come by.

“We’re not just a business,” Clements said. “We’re here to create family, a lake family.”

Cajun Jambalaya

(Makes 20 servings)

1 cup diced bell pepper
1 cup diced yellow onion
6 tablespoons olive oil
6 teaspoons garlic powder
6 teaspoons crushed red pepper
6 teaspoons smoked paprika
6 teaspoons Tony Chachere’s Creole seasoning
5 teaspoons hot sauce
4 cups chopped andouille sausage
4 cups chopped chicken
6 cups medium or long grain rice
6 cups chicken broth
6 cups water

Directions:

Heat olive oil in a stock pot and add peppers and onions. Add all seasonings and cook until onions are translucent, stirring occasionally. Add meat and cook thoroughly. Add rice and liquid. Bring to a boil, reduce heat to simmer and cover, stirring occasionally. Cook until rice is tender.

Serve with shrimp and a lemon wedge.

Chicken Alfredo

(Makes 1 serving)

1/2 cup cubed chicken
1/4 cup broccoli florets
1/4 cup heavy cream
3 teaspoons olive oil
3-ounces grated parmesan cheese
1/2 tablespoon garlic salt
1 cup cooked fettucine noodles

Directions:

Heat olive oil in a 9-inch skillet. Add cubed chicken, broccoli and garlic salt. Cook chicken thoroughly. Add heavy cream and bring to a light boil.

Add parmesan cheese. Mix well until thickened. Add cooked noodles and toss. Serve with garlic bread.

Easonville before the lake came

‘We were a mile from the Coosa River, so we knew the water would get us.’

Sue Clinkscales Granger has a lake house. Her house, which sits next door to John Abbott’s, became waterfront when the waters of Logan Martin rose. Though she lives in Jacksonville now, she visits her Cropwell place frequently and remembers well the chaos that came along with the rising waters.

Growing up, she lived in a different house, one that was directly in the path of the floodwaters, and her family was not happy about it. “The surveyors would come by putting in stakes, and my granddaddy would come by and pull them up,” said Granger. “We were a mile from the Coosa River, so we knew the water would get us.”

Continuing, she recalls, “I was away in college at Jacksonville State (JSU). I remember coming down and going swimming as the water was coming up.”

In the end, they sold that home for $6,000 and built a house in Pell City.

Longtime Pell City resident Dianne Fisher tells a similar story. She was in first grade when her parents had to move their home out of the path of the future lake.

Her family’s home was not far from John Abbott’s home, just about 100 yards into the center of what would be the lake.

They had it jacked up and moved to higher ground in 1963.

“My mother cried when they cut down the trees. They were huge, beautiful old oaks.”

Four months after they had the house moved, they sold it and moved into a house they had built in Pell City. The old one that was moved has long since been torn down.

“In the end, it was OK,” admits Fisher. “I have four brothers. Once we got into our bigger home, we all had our own bedrooms, and it was easier. And we were closer to town.”

Catchin’ the Coosa March 2023

Pro fishing tips with Zeke Gossett

Logan Martin

The months of March and April are my two favorite months to fish on Logan Martin. Warmer and longer days during these months have the fish on the move from their wintertime living quarters to their spawning areas.

Typically, in March, the fish are mainly in their pre-spawn mood. The fish are feeding and fattening up, preparing to move up to spawn.

Usually, I will target fish in 10 feet of water or less this time of year. Bass on Logan Martin love to stage on points that lead into spawning bays. Also brush and shallow docks are great places to search for fish making a pit stop before they spawn.

Reeling one in for another great day of fishing on the lakes

A few lures I normally reach for would be a bladed jig, square bill crankbait and topwater walking baits. If the water temperature is still in the mid-50s, I’ll mainly fish with the bladed jig and squarebill, and I will cover as much water as possible.

Traditionally, I target creeks on the lower end of the lake. Generally, this is where the fish will try to spawn first. I also like to target windy banks with these baits, if possible.

Once the water temperature reaches the 60-degree mark, that’s when I will start fishing the topwater walking baits, especially on cloudy, windy days. The fish will usually be in one to three feet of water on points and ready to eat!

Do not be afraid to throw it mid-day if the conditions are right. Topwater baits is my favorite technique to catch these fish, especially in April. The bladed jig and square bill still work great during this month as well.

Make sure to cover water until you find active fish. I usually don’t stay in one area too long if I am not seeing baitfish or some form of activity. If I do not see activity, I will move around until I do.

Try these techniques out because this can be the some of the best fishing days of the year.

Neely Henry

The months of March and April can also be the best two months to get out on Neely Henry to fish. Just like Logan Martin, the fish are on the move to start spawning once the days start getting longer and warmer.

The fish love to live shallow this time of year. My approach is a little different, though, on this lake. I typically like to target mid-lake this time of year. My favorite places to find these fish are creeks mouths and small river pockets.

Neely Henry has a lot of bank grass and wood for an angler to target in these short pockets. Also, there are numerous shallow docks that fish like to stage on before the spawn.

My three baits I usually start with is a frog, swim jig and a Senko style bait. Typically, in early March, I’ll fish with the swim jig a lot more than the other two baits.

Once the water temperature reaches the 60-degree mark, that’s when I’ll pick up the frog. The frog and swim jig combination is a combo that I will fish with all day.

Once April rolls around, I’ll pick up Senko style baits. I generally Texas rig the Senko-type baits on light 5/16 oz. weight. I really fish this bait when I feel like the fish are in full blown spawning mood.

I’ll pitch this bait around stumps and docks or wherever I feel like a fish might be spawning. You might not be able to physically see the fish since Neely Henry’s water isn’t clear. Just fish very slow inside pockets and really pick everything apart.

Try these techniques on Neely Henry in March and April, and you might catch your biggest fish of the year during these two months!

Point Aquarius

Coming soon: A look back before there was Alpine Bay

Alpine Bay has a rich history dating back to its days as Point Aquarius, when the likes of Bob Hope and blind Alabama golfer Charlie Boswell frequented the resort.

Name brand entertainment, formal wedding receptions, class reunions and elegant dinners took center stage, and the resort became a destination point.

In the May issue of LakeLife 24/7 Magazine®, look for a full story on the history, recollections and photographs that capture the essence of Point Aquarius.

In the Kitchen January 2023

Cooking with the Johnsons on Logan Martin Lake

Story by Gigi Hood
Photos by Kelsey Bain
Submitted Photos

Life is a puzzle, and we put the pieces together as our journey unfolds. Sometimes we wonder where we came from, or question ourselves as to where we’re going, and sometimes we find it hard to remember all the places we’ve ever been. From day to day, we never know who we might meet or where and when the puzzle might end.

There is no too large or too small, but there is a dream that needs to be addressed and built that makes it just right.

Such is the case with Gib Johnson and his wife, Lori Hedvig Johnson, who have built their dream home on Logan Martin Lake. Lori is originally from Alexander City, and Gib is a true “Carolina-Blue-Blooded Tar Heel,” who was raised in Salisbury, NC, a small city between Charlotte and Greensboro.

Prior to fulfilling their dream of living on the water’s edge, the Johnsons lived in the Hoover and Pelham areas of Birmingham. Gib had grown up on High Rock Lake in North Carolina, where he spent much of his time, boating, skiing and sailing. “I was and still have been an all-around water/lake lover for as far back as I can remember, and when Lori and I married, we bought a lot, dock and boat at Smith Lake, and I introduced her to life on and around the water; she embraced it, just as I had, and that was the beginning of our dream of one day having a house on the water.”

As much as they enjoyed Smith Lake, “we knew it was not logistically possible for us to live there permanently and make a daily commute back and forth to Birmingham. So, we started looking at Logan Martin Lake, since it is the closet body of water to Birmingham.”

Gib is the managing partner of Zuriel Technology Group, LLC, which is based in Birmingham. Founded in 2015, the business is an Information Technology Managed Services Company that provides IT support to companies across the southeastern area of the U.S. Lori also works at Zuriel as Financial Controller.

After investigating lot possibilities, Gib was excited to find four suitable lakefront properties at Charter Landing Estates, where building had not yet begun. He was disappointed when he found that his search had been to no avail. All the properties had been sold, and the owners already had their future building plans outlined. Knowing they had to start over looking at lots was discouraging, but a “miracle” happened on Thanksgiving Day in 2020 that put their plans back on track.

“I answered the ringing phone,” Gib said, “and there was a voice on the other end telling me that Lot 12 was available for purchase because the owners had bought a new home and decided not to build at Charter Landing. The gentleman asked me if we might still be interested in buying the lot. Our answer was a quick ‘yes!’, and Lori and I postponed our Thanksgiving dinner as we proceeded to make a deal to purchase the lot that day. What a special Thanksgiving that was.”

Next came the step of deciding on plans for their building adventure. Accepting the help and recommendation from one of their friends, they met with architect Mark Tidwell of Tidwell & Associates and hired him to lead them through the task of putting together the version of their vision for their dream house.

Once the design process was approved, they then began the search for who was considered to be the best builder in the area. George Crain of George Crain Homebuilders was the name that kept coming up, and they knew that he was the builder they wanted. According to Gib, “George had other ideas. He was close to retirement and was not planning to build any more homes. Thankfully, we were able to convince him to take on our project, and he agreed. We were thrilled with his professionalism and expertise, and we will always be thankful that he was the man behind making our dream come true.”

Working together, Gib and Lori teamed up on the décor. Together they agreed that they wanted the style of their home to be “Modern Farmhouse.” The result of their time, effort and imagination is a delightful mixture of old and new, comfort and enjoyment of day-to-day living for both their family and their guests.

Priorities were lake view, room for visitors, location in Pell City, private quarters for their visitors on the downstairs level and making sure that all guest rooms had a lake view and the kitchen area.

“To us, the kitchen does not mean the appliances and the immediate area we are cooking in,” Lori explained. “Yes, it is the place food is prepared, but it’s so much more than that for us. We want our kitchen to be warm, inviting and a gathering place. Our plan was to leave it openly connected with our adjoining living spaces. We did plan our area for convenient preparation, while making sure we had plenty of space to comfortably and enjoyably cook together while still being a part of what was going on around us.”

Gib and Lori chose not to have a formal dining room, but rather, stayed with their Farmhouse style. They purchased a taller than usual, long table with bench seating at the end of the kitchen that overlooks the lake. It easily seats 10 people and provides the perfect place for easy conversation and fun gatherings at mealtimes. A granite bar on the backside of the island also provides chairs for more casual eating or an overflow place for more guests.

After an extensive search, Lori found a tile that she just had to have. Originally it was only going to be used for the backsplash of the kitchen. “I was so excited to find that tile, that I decided to decorate my kitchen around it and bought it on the spot,” she said.

“Then, after seeing how the backsplash turned out, I decided I wanted to carry it to the top,” she said. “But then when I decided to extend it, of course, I needed more tile. However, that was when things were in short supply and my original supplier could not get any more. He told me that he was sorry, but the backsplash would have to suffice. Not wanting to dash the look that I had created in my mind’s eye, I searched all over and after combining inventory from four different places, I was able to piece together the entire wall and complete the kitchen to my liking.”

The house furnishings that are a blend of “Modern Farmhouse” mixed with “Modern Elegance” complement one another. Heirloom antiques, inherited from Gib’s father, hold special meaning. His father was a CPA by trade, but his real passion was collecting antiques. “We were able to keep some of his collections, but unfortunately we had to part with many beautiful pieces because there just wasn’t enough room for them,” Gib explained. “The ones we kept blended well with our modern furnishings. Together they are both beautiful to look at and enjoy and of course, very special because they were my Dad’s.”

Among the antiques they did keep and still cherish is a 4-poster bed that is believed to have been used by the actress, Bette Davis, in her New York City apartment. Other artifacts include various Chippendale pieces, one of which is a Chippendale Bar Set that Gib claims as his favorite piece. Lori is partial to the Ming Dynasty Vase as her special item.

Aside from their furnishings, there are a few other special places in the house. There is a full gym, which would be the pride of any exercise guru and is a necessity for daily exercise in their lives. Lori grew up very athletic and was a successful amateur triathlete for six years. She no longer competes in triathlons, but still likes to walk and run as well as do Yoga.

After her work and workouts are through, Lori’s therapy room, consisting of a tanning bed, red light therapy and room to meditate, are a perfect place for her to decompress. Being the “do it yourselfer,” Gib’s special room is his indoor workshop, accessible from both the interior and exterior of the home and complete with an organized place for all his tools and room to work on his projects.

Additional amenities of the home also include a tiered theatre room and a gorgeous swimming pool that Lori and Gib designed, plus an impressive porch on which to entertain as well as watch the sunrises, sunsets and lake activities. And of course, the home wouldn’t be complete without a large yard, pier, boat dock and all the water toys anyone needs for having fun.

During the building process, the Homeowners Association of Charter Landing Estates offered six other lots for sale, and Gib and Lori purchased their second lot. They decided that after retirement (or maybe before) they would build a spec house. “Eventually, we intend to build on the second lot. But for now, we’re taking a rest.”

They agree that it has been a long road to finding and completing their dream home. “We moved once, thinking we wanted to downsize after our four children left the nest,” Lori said. “But when everyone returned home for the holidays with their spouses and friends plus other family members, our downsizing didn’t work because it was bumper-to-bumper people.”

After that experience, Lori and Gib decided to try the ultimate experience – building. “Along the way, there were plenty of ups and downs, frustrations, general craziness. Looking back, it was tedious, maddening and just plain fun building and furnishing our dream,” Lori said.

Would they do it again? “No, not willingly,” Gib replied, “but then again, never say never.” They survived the journey, put all the pieces of the puzzle together, and hope that this will be their forever home.

Gib’s BEST Blackened Chicken Alfredo

Ingredients

2 Boneless Skinless Chicken Breasts
2 Tbsp – Blackening Seasoning
2 Tbsp – Olive Oil
12 ounce – Fettucine Pasta
6 Tbsp – Butter
1 Tbsp – Minced Garlic
1 1/2 cup – Heavy Whipping Cream
1 1/2 cup – Grated Parmesan Cheese

Blackening seasoning

1 Tbsp – Paprika or Smoked Paprika
2 Tbsp – Salt
1 Tbsp – Garlic Salt
1 Tbsp – Parsley (optional to taste)
1 Tbsp – Onion Powder
2 Tbsp – Black Pepper
2 Tsp – Cayenne Pepper
1 Tbsp – Oregano

Combine all ingredients together in a small bowl and store in an air tight container.

Preparing the chicken

Cut the chicken breasts into bite sized pieces. Coat all sides of the chicken with blackening seasoning. Heat a cast iron skillet over high heat. Place Olive Oil in the skillet. When the oil is hot, add the chicken breasts to the skillet.

Cook the chicken for approximately 5 minutes on each side …until each side is brown. Transfer the chicken to a separate plate and cover with foil to keep it warm.

Preparing the Pasta

Cook the pasta according to the instructions on the package. Remove from cooktop and strain the pasta

Preparing the Alfredo Sauce

Add the butter and the garlic and cook for 3-5 minutes on LOW heat…until the butter is melted and the garlic is fragrant. Whisk in the heavy whipping cream. Cook – while whisking – for approximately 3-5 minutes until the cream is heated through. Stir in the parmesan cheese and allow the cheese to heat until it is melted in.. Add the blackened chicken and whisk it in so the chicken soaks up the Alfredo flavoring.

Finishing steps to serve

Toss the pasta with the homemade blackened chicken and Alfredo sauce. Serve immediately while warm and enjoy!

Bourbon, Honey and Brown Sugar Salmon

Ingredients

Salmon 2 large pieces (can be domestic or wild caught) Domestic is less fishy
Bourbon (your favorite) (1 Jigger)
Honey 3 Tbsp
Brown Sugar 2 Tbsp
Lemon Pepper 1/4 Tsp
Butter 2 Tsp
Salt and Pepper Sprinkle to Taste

Preparing the Fish

Pre-heat oven to 375. Combine bourbon, honey and brown sugar.

Wash Salmon Thoroughly . Spray the pan, dish or grill rack you are cooking on with non-stick spray. Melt Butter and Brush on Both Sides of Salmon. Salt and Pepper both sides. Sprinkle Lemon Butter.

Pour bourbon, honey and brown sugar on both sides. Cook for 6-8 minutes (turning half way through). Make sure Salmon reaches 165 internal temperature.

Remove and serve with broccoli florets or asparagus spears and long grain wild rice or risotto or pasta. Garnish with Parsley red peppers.

Lori’s Party Chicken

Ingredients

4 to 6 boneless chicken breasts
2 to 4 Slices of center cut bacon
2 x 6oz Packs of chipped beef (if you cannot find “chipped beef”, the beef in packs where the sandwich meat is (the cheap stuff), it works great too
1 x 16 oz sour cream
2 x regular size Campbell’s “cream of mushroom” soup (or 1 family size)
Salt and pepper to season
2 Cups Long grain rice (cook separately)

Directions

Preheat oven to 325 degrees. Wash your chicken (always), set aside Get a glass casserole dish. A 9 x 13 is preferable. Take the chipped beef and chop them into little squares – you want to make sure the chipped/chopped beef pieces cover the entire bottom of casserole dish. Put cleaned/washed chicken on top of chipped beef and put a little salt and pepper on top.

Take 2 or 3 slices of bacon and stretch them, place on top of the chicken. Combine your sour cream and cream of mushroom soup in a separate bowl, add about 1/2 can of water, stir until blended. Once blended, pour over chicken, covering entirely.

Place in oven and cook for 2.5 – 3 hours (slow cooking on low heat makes chicken most tender). If you don’t have that much time, cook at 350 degrees but at least 2.5 hours.

Keep an eye on it as it cooks and stir regularly after about an hour and a half. If it looks dry, poor a little water in and stir.

Rice

Just follow directions. Remember long grain is best but you have to do the measurements just right and it takes 20 minutes (worth it though). A little trick on long grain – use a liquid measure for water and solid measuring cup for rice. I always put a LITTLE more rice just to make sure it’s not runny. This usually makes the rice perfect. Or use Uncle Ben’s instant rice.

Spring Mix Salad with Fetta, Almond Slivers and Strawberry Vinagaret

Bag of fresh spring mix salad (or romaine mix). Top with slivered almonds. Add fetta, optional. Top with a strawberry or raspberry vinaigrette. If you can’t find strawberry, any sweet vinaigrette will do!

Bread

Serve some Sister Schubert rolls (pan kind) with meal. Enjoy!