Story by Scottie Vickery
Photos by Mackenzie Free
For most folks living on the water, entertaining large crowds of family and friends is part of summertime fun. For Lauren and Jason Ayres, who live on Neely Henry Lake in Southside, it’s just everyday life.
The couple has seven children, a son-in-law, and a grandchild on the way, so feeding big groups of people is nothing out of the ordinary. “We cook just about every meal we eat,” Lauren said. “They love to eat whatever we cook.”
The fact that some of the kids have dietary restrictions, coupled with the family’s desire to spend as much time outdoors as possible, means that mealtime can have a few challenges.
“We try to cook big on Friday, Saturday and Sunday so we can have leftovers during the work week,” said Jason, a doctor at Southside Family Medicine. “As our boys get bigger, though, that’s harder and harder to do.”
Dealing with logistics, however, is the couple’s specialty. Lauren has always homeschooled the kids, who now range in age from 13 to 25, and even though there are desks upstairs, a lot of schoolwork has always been done around the kitchen table. “I’ve learned to stay close to the kitchen,” she said. “There’s always something to cook or clean up, and there’s plenty of laundry to do.”
That’s why it’s a good thing the couple makes a good team. “We’ve learned in our house that it’s divide and conquer,” Jason said. “The kids have their chores, and Lauren and I just figure out what works best for us and get it done. Otherwise, we’d never get to sit down.”
Party of 10
It’s a system they’ve had plenty of time to perfect. Lauren and Jason both grew up in Gadsden, and the high school sweethearts have been together since she was 14 and he was 15. They got married after graduating from Auburn University, and they lived in Birmingham while he attended medical school and completed his residency.
Although they didn’t necessarily plan to move back home, life has a way of working out for the best. “The hospital here called and offered us a job, and 22 years later, we’re still here,” Jason said. “This is where we felt like God was leading us.”
The lure of being near family was a strong one, especially as theirs was growing – sometimes pretty quickly. As their first four children – Maggie, Rebecca, Janie and Porter – got a little older, Lauren and Jason adopted their youngest three – Davidson, John and Patrick – from China over a two-year period from 2012 to 2014.
Even though the girls have left home now (Maggie, now 25, is married and living in Birmingham; Rebecca, 24, is in veterinary school at Mississippi State University; and 18-year-old Janie just started her freshman year at Mississippi State), there are still plenty of mouths to feed each day. Some of the four boys must have gluten-free diets, so Lauren and Jason have adapted recipes to meet their needs.
“Summer food is easy because Jason grills a lot, and we do a ton of fruits and salads,” Lauren said. The boys loved grilled hots dogs by the pool, so Jason uses the outdoor kitchen for that and for making rotisserie chickens, as well. Tilapia tacos and smoked chicken wings are summertime favorites, too.
Salads are even better with blackberries from their three bushes and tomatoes that they grow in containers on the deck. “Our plants were still full of them in October or November of last year,” Jason said. “They wouldn’t ever turn red, so we had a lot of fried green tomatoes. We figured out how to make them gluten-free.”
Homemade ice cream is another family favorite, and there’s always a batch being made or stashed in the freezer. One of their easiest recipes, made from cocoa, whipping cream and condensed milk, is a favorite and a go-to for church gatherings. “Everyone always wants us to bring this because it tastes just like a Wendy’s Frosty,” Jason said.
The boys (Porter is 15, Davidson and John are both 14, and Patrick is 13) love to paddle board and ride tubes in the afternoon, so the family’s meal prep philosophy is “the quicker the better.” As a result, the Crock-Pot gets called in to service fairly often.
“On the weekends we’ll stick stuff in the Crock-Pot so we can go sit by the pool or go out on the boat,” Jason said. “We spend hours out here, so when we come back in, dinner’s ready,” Lauren added.
Water time lasts well into the fall, so it doesn’t get a rest once summer’s over. “Last November we were out in the backyard with swimsuits on,” Lauren said. As the weather turns cooler, the meals get a little heartier, but the focus is still quick and easy meals. “In the fall and winter, we like lots and lots of soup,” Jason said. “The boys love soup.”
Creating a home
Sharing all those meals requires lots of dishes, but Lauren has got it covered. She loves china, especially the cabbageware she collects in pink, blue and green. When they moved into their waterfront home two years ago, she had a custom cabinet built between the kitchen and dining room to help house her dishes.
The rest is stored in buffets, china cabinets and other furniture pieces she has collected, largely from estate sales and antique stores. “I used to go to antique stores with my father, and he would always say that if you bought something at an antique store, you don’t pay a markup, and it will never lose its value,” Lauren said.
These days, she and Jason enjoy hitting the sales together. “It’s fun for me, too,” he said. “She has a system. If she sees something (online) that she likes, she’ll take a screenshot, and we make a run for it.”
Their home is a beautiful mix of antiques – some they’ve painted and some with the original finishes – paired with newer pieces from one of her favorite stores, Ballard Designs. Over the years, they’ve found a number of Henry Link chests and cabinets, most of which they have painted in colors ranging from a bright Kelly green, navy and salmon to a robin’s egg blue.
The pink, green and blue colors are carried throughout the house, and are most evident in the kitchen, which features navy steel appliances and light blue cabinets. “I’ve had the blue color of the cabinets picked out for years,” she said.
Before moving to their current home, they built a house in Whorton’s Bend, where they lived for 12 years. She wanted to have blue cabinets there, but everyone talked her out of it. “Everyone said to go neutral, so I did, and the people who bought the house painted the cabinets blue, just like I wanted to.”
She followed her heart when they moved to this house, just as she did when she selected the many treasures that make up the rest of her collections. She loves the Andrea by Sadek Fishnet porcelain figurines, and she has cats, bears, a kangaroo, frog and rabbits in the pattern. She also collects chinoiserie pieces, including groupings of blue and white ginger jars, colorful vases, as well as Chinese porcelain planters. Like her furniture, they are a mixture of antiques and new pieces.
One of her favorite collections is her Staffordshire dog figurines. “I bought my first set when I was 22,” she said, pointing at a pair of porcelain dogs on a shelf in a stairwell. “It was my first big girl purchase,” she added with a laugh. Others are perched in cabinets and on shelves and furniture throughout the home.
Although it’s been said that kids today don’t want their parents’ stuff, Lauren said that isn’t the case in their family. “My girls love all of this, too,” she said. In fact, it has become something of a running joke that they write their names on the bottom of things they like with a Sharpie marker.
“When Janie was about 13, she was putting up Christmas decorations and saw something she really liked,” Lauren remembered. “She said, ‘I’m Sharpie-ing that,’ and wrote her name on the bottom. Ever since then, the other kids will say, ‘Has Janie already Sharpied that, because I want it.”
Lauren said she occasionally sells things on Facebook when her collections grow too large. “I’ll post things on Facebook, and one of my girls will call and say, “I wanted that,’ so I’ll have to delete it off my page,” she said.
The treasures will soon be moving with them to a home 15 houses away. While they love the home they’re in the process of selling, Lauren and Jason found one with a layout that works better for married children and grandchildren.
There was never any question they’d be staying on the water, though. “Once you’ve lived on the water you can’t ever go back to not being on the water,” Lauren said. “We have the best sunsets here, and we just love sitting out on the deck and having lunch or dinner with a view of the water.”
There’s a peace about it that has become a vital part of their lives, Jason said. “The biggest boat traffic we have in here is people coming to fish,” he said. “After being at work all day, it’s so nice to come home and just be able to walk out the door and get on the boat. It’s just calming.”
Blackberry Salad
- Romaine and green leaf lettuce
- Cooked bacon, crumbled
- Fresh blackberries. Home grown are the best!
- Goat cheese crumbles
- Sliced almonds
Dressing
- 1/3 cup of olive oil
- 1/3 cup of balsamic vinegar
- 2 tablespoons honey
Season with basil or cinnamon to taste
Steak
We prefer thick filets.
Let meat come to room temperature and season on all sides. We use Kinder’s Seasoning, The Blend (salt, pepper, and garlic).
Place a small amount of low smoke point oil in a cast iron skillet and heat to just the point of smoking. Sear the edges first for one minute each.
Sear the first side for 3 minutes and the second for two. Place several pats of butter and some minced garlic on the steak and place in a preheated 450-degree oven.
We prefer medium, so we cook to 130 degrees and then remove and place on a plate and let rest for 5-10 minutes. Slice and serve with your choice of sides!!
Smoked Cream Cheese
1 block of cream cheese scored slightly on the top
Cover on all sides with seasoning of choice. We use Kinder’s Seasoning, The Blend (salt, pepper, and garlic).
Place cream cheese block on cast iron or grill-safe pan Smoke at 250 degrees for 2 hours
Cover with pepper jelly of your liking
Enjoy with crackers or chips.
No Churn Chocolate Ice Cream
- 2 cups heavy whipping cream
- 1 can condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
Whip the whipping cream with a stand or hand mixer until the cream has stiff peaks.
Add milk, vanilla and cocoa powder and mix until combined.
Freeze at least 3 hours and enjoy with toppings!
Yields 1.5 quarts.
