Author Archives: Kristy Johnson

Bacon, Lettuce, Pimento Cheese Sandwich

Entrees
  • Bacon lettuce and Pimento cheese sandwhich1 cup mayonnaise (not light)
  • 1 (4-ounce) jar pimentos, drained (reserve 1/2 tablespoon juice)
  • Pinch of onion powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • Pinch of seasoned salt
  • 1/2 teaspoon ground mustard
  • 2-3 dashes hot sauce (optional)
  • 5 cups hand-shredded Cheddar cheese (not bagged)
  • 12 slices bacon
  • 12 slices bread
  • Lettuce leaves

Place first 10 ingredients and reserved pimento juice in a large mixing bowl; whisk together until dressing is smooth. Using a spatula, fold in cheese until evenly incorporated. Cover tightly and refrigerate at least 2 hours. To make sandwiches, cook bacon and drain on paper towels. Spread pimento cheese on 6 slices of bread (regular or toasted) and top with bacon and lettuce. Add remaining bread (plain or lightly spread with extra mayo) and serve. Makes 6 sandwic

In Full Bloom

Garden Scene
Garden Festival Augusta Georgia

Photography by Trudy Rass

If it’s April in Augusta, then it must be time the Garden City Festival.
The Garden City Festival at Sacred Heart is a spring celebration with strong roots in the area.

This two-day event will feature a wheelbarrow full of fun for those with or without a green thumb at Sacred Heart Cultural Center Friday, April 21 and Saturday, April 22. The annual festival also features tours of gardens that normally are not open to the public.

Festival-goers can gaze at landscape and floral exhibits; discover hard-to-find plants, garden accessories and decorative items in the Garden Market; and listen to experts in the fields of plants, garden design and eco-friendly living as part of the speaker series.

In Wandering Workshops, vendors will teach mini-sessions on various topics with pop-up demos. These quick sessions, located in the courtyard across from the speaker stage, will offer “how-tos” and valuable garden information.

On Seedling Saturday, families can garden together in hands-on activities such as planting sprouted seeds, making seed balls and learning different ways to start seeds. (Admission for children 12 and under is free with a ticketed adult.)

Food and beverage vendors will be on hand as well. Breakfast items will be available inside Sacred Heart’s Great Hall from 9 a.m. – noon Friday and Saturday, and lunch will be sold at food trucks outside the venue from 11 a.m. – 2 p.m. both days.

Tickets for the festival can be purchased by calling (706) 826-4700, online at sacredheartaugusta.org or at Sacred Heart and various locations in the area.

For those who want to branch out from the festival itself, other related events will take place at Sacred Heart as well.

A preview party is scheduled for 6 p.m. Thursday, April 20. Tickets are $75 per person, and the event will include shopping, dinner and music. For reservations, call (706) 826-4700.

An evening garden social, featuring a catered barbecue dinner, music by The Mason Jars and dancing, will be held 5 p.m. – 9 p.m. Friday, April 21.

Bee-ing Innovative

People

Photos courtesy of UGA College of Agricultural and Environmental Sciences photo

The University of Georgia creates a buzz by developing the world’s first vaccine for honeybees.

Most people regard insects as a nuisance to be swatted away. Not honeybees, however.

These pollinators are instrumental in the global production of foods that rely on insects for pollination, and, with the development of the first vaccine for the world’s honeybees, beekeepers now can protect their colonies.

The vaccine resulted from a collaboration between the University of Georgia College of Agricultural and Environmental Sciences (CAES) and Dalan Animal Health, a biotech company based at UGA’s Innovation Hub in Athens. According to Environment News Service, the U.S. Department of Agriculture has approved the vaccine for two years on a conditional basis.

The vaccine is intended to help honeybees resist American foulbrood, a destructive disease that can wipe out entire bee colonies.

“You don’t have to look far to know honeybees are having a lot of problems right now. Hives will die unless you intercede with herculean efforts,” says Keith Delaplane, professor in the CAES Department of Entomology and director of the UGA Bee Program.

“Queen Candy”

While traditional vaccines are injected with a syringe, the honeybee vaccine is mixed into the queen feed that is consumed by worker bees and then fed to the queen.

After she ingests it, the inoculated queen, for the remainder of her lifetime, will produce worker bees that are primed to be immune to foulbrood as they hatch.

“This work is so new,” says Annette Kleiser, co-founder and CEO of Dalan. “There are no guidelines, no handbook. We are developing, together with Keith, what will be the gold standard for these trials. It’s really exciting; it is the first of its kind.”

Pollinators such as bees are responsible for one of every three bites of food humans eat, according to the USDA, and U.S. crops that depend on honeybee pollination are valued at more than $15 billion.

However, pollinator numbers have been declining for years. According to a survey by the Bee Informed Partnership, U.S. beekeepers lost 39 percent of their honeybees from April 2021 through April 2022.

“People don’t understand how hard it is to keep bees alive,” says Delaplane. “I can’t imagine a more frightening branch of agriculture to be in. It takes ceaseless attention.”

The animal vaccine can be used in organic agriculture, and it will be available on a limited basis to commercial beekeepers this year.

Who You Gonna Call?

If a swarm of honeybees takes up residence in your house, it’s now safer to tell them to buzz off. A new Honeybee Control and Removal state certification program requires pest control companies and operators who provide the service in Georgia to be certified and licensed.

The new law prohibits the use of pesticides in honeybee removal, so it’s better for your home and the bees.

Eye-Catching Craftsmanship

People
Ka-eye-yak Augusta kayaks

Photography by Sally Kolar and Herb Fechter

From kayaks to fly fishing rods, an Evans father and son create functional wood works of art.

About 10 years ago, Evans resident Bradley Bertram, aka one of the Eye Guys, was looking for something to do to fill the cold-weather months. Or, perhaps more specifically, his wife, Paige, was looking for something for him to do, so for Christmas she gave him the plans and materials to build a wooden kayak.

“Shortly after that, she described herself as a ‘kayak widow,’” Bradley says.

Especially since the 14-month project ended up spanning two winters. However, it wasn’t a solitary endeavor. Bradley’s then-adolescent son, Collin, who is now a 22-year-old college senior, got involved as well. He had built a couple of small model boats, but he was ready for a bigger, better challenge.

“I got interested in it right away. I like building things, boats, boating and fishing,” says Collin. “We jumped from building small model boats a foot long to building actual boats. I’m always in the garage helping with something, so it morphed into that.”

Kayaks Bradley Bertram, the Eye GuysThe Eyes Have It

The first kayak they built was an 80-pound tandem. However, during covid in 2020 and 2021, when many of us were binge-watching TV shows, they decided to build a 40-pound, one-person kayak. The newest vessel sports a pair of eyes on its deck, so naturally, Bradley dubbed it their “KeyeYAK.”

“I’m the king of dad humor,” he says. “My specialty is corneal surgery, so I’m the king of ‘corn’-ea.”

The Bertrams built the single KeyeYAK in six months. “It was easier to make than the first one, but adding the eyes made it harder,” says Bradley. “We turned a hatch into an eye, and every part of the eye is a different wood with a different color.”

The pupil is walnut; the iris is western red cedar; the sclera is Alaskan yellow cedar.

“Each kayak has a set of plans, but you can do what you want with them,” Bradley says.

In fact, their next kayak will be a racing-style model with an inlaid blue heron on the deck.

To construct the kayaks, the Bertrams use the stitch-and-glue method to stitch pre-cut plywood panels together with wire and then glue the seams with a mix of epoxy resin and wood flour. Once the kayak is assembled, they trim the exposed wire. Then, to waterproof and strengthen the wood, they cover it in protective layers of fiberglass.

“Most of the weight is in the epoxy,” says Bradley. “We put five pounds of epoxy in each end of the kayak. If we run into something, it’s protected.”

Collin Bertram KeyeYAK Eye GuysThe hull is made of 8-inch mahogany plywood, and the deck consists of cedar and walnut strips.

“We’ll do 30 to 60 minutes of work, and then we have to wait while it dries,” Bradley says. “There’s a lot of ‘hurry up and wait.’”

Father and son also have developed an effective division of labor for their projects.

“Collin gets the jobs where a limber person is needed,” says Bradley. “He crawls in the hull to put in the filler and epoxy.”

He also is in charge of sanding the wood, a practice that dates back to his youth when he enjoyed dressing the part in surgical gown, goggles and ear protectors.

“At that age, using a power tool for hours is the best thing in the world,” Collin says. “Not so much now, though. It’s the most tedious part of the project.”

The younger Bertram doesn’t seem to mind, though. “We work well as a team,” he says. “We coordinate with each other all the time. My dad will work on the kayaks when I’m at school, and I work on them when he’s at work.”

Bradley says a lot of planning – and psychology – are involved in the construction process.

Bertram built KeyeYAK“Psychology comes into play in boat building. You get very obsessive-compulsive about it,” he says. “You question if it’s good enough, or if you should start over. We learned not to set a deadline because then it becomes work, and that takes the fun out of it.”

‘Good for the Soul’

Woodworking is as soothing as paddling on open water for the Bertrams, and Collin loves the creativity as well.

“You start with a tree, and you can manipulate it yourself into almost anything,” he says.

Bradley appreciates the yin and yang of their avocation.

“Part of it is very mindful. You really have to plan and think about what you’re doing so you don’t mess it up,” he says. “Then there’s part of it, like sanding, that’s mindless. Mindless work is good for the soul.”

While they love to take their kayaks out on the water, they’re always concerned that they might damage them by inadvertently paddling over a rock.

“In fact, both hulls have been repaired from doing just that,” says Bradley.

The risk to their handiwork doesn’t deter them from paddling, however.

“If you go through everything it takes to build it, you’re going to use it,” Collin says. “Open water is better for a wood kayak. You don’t want to take it around rocks or on rapids. If you scratch the hull or the top, it takes three days of work to bring it back to what it was.”

Besides beauty and durability, the Bertrams say wood kayaks have other benefits as well.

For instance, Bradley says, “The small one is lighter than a fiberglass counterpart.”

“You can cut through the water fast in a wood kayak. A lot of plastic kayaks have a fin or a rudder,” Collin says. “You don’t have to worry about a wood kayak going one direction or the other. It’s going to go straight.”

Bertram built KeyeYAK‘Then You Go Fishing’

The Bertrams have made other items, including custom fly fishing rods that they crafted three summers ago at a class they took together at Oyster Bamboo in Blue Ridge, Georgia.

While Bradley built a rod with a tortoiseshell finish and rattan grip, Collin crafted a solid wood rod with a cork grip.

“There’s constant anxiety that you’re going to do something wrong,” Bradley says. “You either love it or hate it.”

“If you’re off by one one-thousandth of an inch, it will take you another day to redo it,” adds Collin.

They worked on their rods all day from Monday through Saturday, and for the record, they didn’t mess up. “And then you go fishing on Sunday,” says Bradley.

Collin caught a 22-inch rainbow trout with his brand new rod. “You could still smell the varnish on the rod,” his father says.

They also have made cutting boards for gifts, but they don’t sell their work. They built a river table headboard for Collin’s bed out of maple wood, and currently, they’re working on a maple river table for the screened porch at their house.

“When I’m building something, it’s out of need. I want something functional,” says Collin.

Family Legacy

Bradley also likes the idea of creating family heirlooms to pass down to his children. In fact, when Collin’s twin sister, Carter, left home for college, she refinished her grandfather’s desk and took it to school with her.

“My dad built the desk in a woodshop class when he was in high school in 1930,” says Bradley.

The kayaks are destined to become part of the Bertram legacy as well.

“I’ve instructed that they are to never leave the family,” Bradley says.

By Betsy Gilliland

Guacamole-Stuffed Chicken

Entrees
  • Chicken stuffed roll up4 boneless, skinless chicken breasts
  • 1 ripe avocado, peeled and seeded
  • 2 tablespoons diced red onion
  • 1/4 cup chopped tomato
  • 1 teaspoon lime juice
  • 3/4 teaspoon salt, divided
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 2 teaspoons lime zest
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper

Preheat oven to 400 degrees. Spray baking dish with nonstick spray and set aside. Place each chicken breast in a resealable bag and pound until thin and flat; set aside. Place avocado in a bowl and mash with fork. Stir in onion, tomato, lime juice and 1/2 teaspoon salt. Spread a layer of guacamole over each flattened chicken breast. Starting at the narrow end, roll up chicken and secure seam with toothpicks. Whisk eggs in a shallow bowl.

In a separate shallow bowl, stir together breadcrumbs, lime zest, garlic powder, chili powder, cumin, pepper and remaining 1/4 teaspoon salt. Roll stuffed chicken in eggs, letting excess drip off. Roll chicken in breadcrumbs, gently pressing on chicken and then shaking off excess crumbs. Place seam-side down in baking dish and bake 30 minutes or until chicken is cooked through and coating is golden brown and crispy. Makes 4 servings.

Broiled Garlic Butter Oysters

Appetizers and Snacks
  • Recipe and pairing by Hailey Etzel
    Photography by Kaitlyn Marie Photography

    2 cloves fresh garlic, peeled and minced

  • 2 sprigs parsley, finely chopped
  • Juice from half a lemon
  • 1/2 cup butter, softened
  • 1/8 teaspoon ground black pepper
  • 12 oysters on the half shell
  • 1/2 cup grated Parmesan cheese

In a bowl, combine minced garlic, parsley, lemon juice, butter and black pepper. Preheat oven on high broiler setting. Place oysters on a sheet pan, evenly spaced apart. Dot garlic butter mixture evenly onto oysters and top each with a sprinkle of Parmesan. Broil oysters until butter is bubbly and cheese has crisped over, about 5 to 7 minutes. Serve with hot, crusty French bread. Makes 2-3 servings.

Pair with: French Chardonnay

Because: The citrus notes and acidity of the wine lighten the creamy texture of the oysters on the palate, while the minerality of the wine and briny flavors in the oysters go hand-in-hand.

Some of my favorite wines to look for:

Louis Jadot Macon Villages ($15 range)

Louis Jadot Pouilly Fuisse ($20 range)

Chablis 1er Cru or Petit Chablis ($35 and up)

Form and Function

In The Home
Magnolia Ridge home of Evans residents Kelley and David Pope

Photography by Sally Kolar
Before photos courtesy of Birdsong Design Co.

A family’s unfinished basement – a longtime group gathering spot – is transformed into a complete living space with a bedroom, bath and full kitchen.

At the Magnolia Ridge home of Evans residents Kelley and David Pope, their basement has long been a place for them to get together with their five children, their friends, their children’s friends, church groups and neighbors.

A year ago, however, they decided to turn the basement into a stylish, comfortable space to share with friends and family, so they turned to Amanda Pierce of Birdsong Design Co. for her expertise.

“It needed to be a place where we could gather and have food,” says David. “We use it every week for community events.”

Based on her clients’ needs, style and budget, Amanda, an expert in eDesign, puts together a detailed room plan that includes tips for placement and paint colors as well as shopping links to materials and furnishings to complete a custom project. She put together a design board for the Popes with their desire for a community space in mind.

“I knew that lots of different types of people would use the space. It needed to have more designated spaces for people to sit together,” says Amanda. “We wanted to bring in some elegance, some cozy and also some functional textures that could handle a lot of people.”

form and functionSitting Pretty

The basement, which also was used as a play area and workout room, had become a place where a hodgepodge of furniture and exercise equipment had collected. With the three-month renovation, however, the room has become a cohesive space that is made for group get-togethers and serves as a place for overnight guests to call home.

Along with a sitting area with a fireplace and additional tables and chairs, the renovated basement includes a full kitchen, bedroom and bath.

“We wanted to make it a more functioning space for our groups and our parties,” Kelley says. “We wanted lots of seating, but we didn’t want it to be cluttered.”

The main sitting area features a sectional couch, two leather stools, two chairs with metal legs and a round metal table. David, Kelley and her father installed the fireplace, which has a plaster fireplace surround and a wood mantel that’s painted white, themselves.

Before the renovation, this area consisted of three large couches and no fireplace.

Additional sitting areas include two live-edge, handmade poplar tables with black X-shaped iron legs in the center of the room. The tables are positioned into poles in the basement as if they belong together. Black metal and leather chairs provide seating for the tables.

Inspired by an authentic Italian farmhouse, a wood table sits beneath a natural rope and patinaed brass tapered string pendant light. More black metal chairs surround the oval table.

“The chairs are light and easy to move, and black metal doesn’t fight with the floor,” says Kelley.

However, that is not the only benefit of the seats. The destruction-proof metal chairs are perfect for the group of 27 high school seniors that gathers in the basement every week to talk about their faith, their lives and their relationships.

The basement already included a bar. However, oak and metal stools, along with antique gray and blue concrete pendant lights above the countertop, updated the look. In addition, a pass-through window to the outdoor kitchen was added above the bar to bring in more natural light.

Before the renovation, the basement also had a concrete floor and a drop ceiling with a grid. Now, however, the room features durable LVP flooring and a vinyl plank ceiling with a wood look.

The kitchen features a Riad tile backsplash, sea pearl quartzite countertops, brass sconces above the black quartz undermount farmhouse sink and a brass faucet and hardware.

A mud bench, which is a catchall for pool-related paraphernalia such as towels, floats, goggles and water toys, acts as a bridge between the outdoor pool area and the inside.

Magnolia Ridge home of Evans residents Kelley and David PopeDespite the multiple sitting areas, the basement still has plenty of floor space to set up cornhole boards or extra tables for game nights

The Test of Time

The bedroom and bath not only offer a place for overnight guests to relax and unwind. The living quarters also were designed with the idea that Kelley or David’s parents could one day move into the space if necessary.

Although the bedroom and bath previously were open spaces that held exercise bikes and a treadmill, the spaces now are cozy retreats. The bedroom features a wool rug, linen headboard, brass floor lamp and a night stand with a reclaimed wood look. A double pocket door leads to the room, and doorways to the bedroom and bath are wide enough to be handicap-accessible.

Magnolia Ridge home of Evans residents Kelley and David PopeThe bath features a vanity with a marble countertop; matte black fixtures, plumbing and hardware; and black matte wall sconces with shades. In the shower, a glass front half-wall showcases the white subway tile. The classic black-and-white penny and square tile flooring ties the room together.

David’s favorite spot in the basement is the kitchen island. “It’s the perfect place for people to connect with others, and it has a clear view to the pool and the woods outside,” he says.

After all, the kitchen always seems to be the gathering spot in any home. And, the Popes are quick to point out, even their young guests – including the teenage boys who meet there every Sunday night – take care of the space.

The couple appreciates that the space is beautiful as well as functional, and they plan to enjoy it for years to come.

“From the lock for the double door to the pulls for the bathroom door, every little detail is so fun,” Kelley says. “We did not want to be surprised. Everything in the basement was on our design board, and everything will withstand the test of time.”

By Betsy Gilliland

Hunker Down!

Soups

Shrimp, Mussel and Clam Chowder

  • 1 bag mussels (about 4 pounds)
  • 1 cup fish stock
  • 1 cup white wine
  • 1 bay leaf
  • 1 small bunch thyme
  • 32 manila or countneck clams
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 1 pound potatoes, peeled and chopped
  • 1 pound chopped clams
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound bacon, cooked and crumbled
  • 3 tablespoons chopped fresh parsley
  • Salt and pepper, to taste

Place mussels in large pot with fish stock, wine, bay leaf and thyme. Cover and bring to a simmer, simmering about 5 minutes or until shells open. Discard any mussels that do not open. Carefully remove mussels and set aside to cool.

Repeat with clams (in same water) until they open, about 5-7 minutes (discard any that don’t open). Remove clams and allow to cool. Strain liquid and reserve (reserved liquid may have shell pieces or sand, so let settle and then ladle off the top, leaving silt and shells at bottom to discard). Once cool, remove mussels from shells; set aside. Leave clams in their shells.

Heat butter in a large pot over medium heat. Add onion, celery and garlic; sauté until soft, stirring often. Stir in flour until well mixed. Add reserved stock, cream and potatoes, stirring to combine. Bring to a simmer to thicken, stirring constantly, then reduce heat to medium low and cook 20 minutes, stirring often, until potatoes are tender.

Add shucked mussels, in-shell clams, chopped clams, shrimp, crumbled bacon and parsley. Cook another 2 minutes until chopped clams are just firm and shrimp turn pink. Season to taste with salt and pepper. Makes 6-8 servings.

And the Winners Are…

Garden Scene

Photos courtesy of All-America Selections

Meet five new plants and two new peppers named champions for the 2023 garden season by All-America Selections.

Echinacea Artisan Yellow Ombre
This winner, with intense golden yellow flowers and graduated shades of yellow, is a great plant for anyone wanting vibrant color all season long in their perennial garden. A lover of full sun, it produces a prolific number of blooms and works well in containers and as cut flowers. Pollinators will flock to this echinacea, and gardeners will love this long-blooming beauty for its low maintenance as well as its spectacular color.

Coleus Premium Sun Coral Candy
The first seed coleus to ever win, Coral Candy features unique, multicolored foliage on a uniformly compact plant. The narrow, serrated leaves gracefully drape down the mounded plants, making it a perfect annual for containers and small space gardens. The leaves are vibrant on a tight, densely leaved plant, and the appealing foliage holds its color well, even in full sun. Just three seeds will produce enough substance to fill a 14”-16” container.

Colocasia Royal Hawaiian Waikiki
This fantastic new elephant ear brings a touch of the tropics to your garden. Easily tolerating drought and heat, it wowed judges with its sturdy, large, glossy leaves that unfurl with a bold leaf coloration of pink veins and creamy white centers. The foliage is simply stunning, and the color on this new annual holds up well even in full sun. Exotically lush and compact, Waikiki adds drama to a garden and also grows great in 14”-20” containers.

Pepper Jalapeno San Joaquin
This new jalapeno pepper will make gardening so much easier. It sets most of its fruit in a short window, so there is a generous number – about 50 per plant – ready at the same time. With just a hint of heat at 2500-6000 Scoville units, it’s perfect for canning, pickling and making roasted stuffed jalapenos for a crowd. If they aren’t used right away, they will hold their firmness and taste until you’re ready to harvest. Leave them on the plant longer for a beautiful red, and still delicious, jalapeno.

Salvia Blue by You
Add a brilliant touch of blue to your garden all season long with this new perennial that blooms from late spring into fall. With bright blue flowers, Blue by You loves full sun (it has excellent heat tolerance), and is a stunning addition to pollinator, cutting and container gardens. As a bonus for gardeners, this new salvia is adored by hummingbirds and butterflies but not favored by deer or rabbits.

Pepper Cayenne Wildcat
Pepper Wildcat is a high-yielding annual cayenne pepper that produces about 20-25 extra-large fruits per plant. These 8-inch fruits are straighter than traditional cayenne fruits and provide a smoky flavor, peppery sweetness and mild pungency of 500-1500 Scoville units. Their sheer size is astonishing, and their flavor and moderate heat level make these plants a multi-purpose pepper for the garden. Pepper Wildcat enjoys full sun and also works well in containers.

Snapdragon DoubleShot Orange Bicolor
Hit me with your best shot…of double flowers. With open-faced double flowers in beautiful shades of orange and orange-red, this new snapdragon makes a spectacular statement in gardens, in containers and as cut flowers. The strong stems produce more branches, resulting in more flowers that bloom all summer long, even through high temperatures. For maximum flowering, plant in as much sun as possible.

By Diane Blazek

Line of Work

People
Artist Line of Work

Photos courtesy of Jason Chambers

Talent, destiny and perseverance led artist Jason Chambers to the best job in the world.

Local abstract artist Jason Chambers, who sells to collectors across the world, has artwork on six continents. This month, however, he will travel with some of his pieces for a 10-day exhibition at The Holy Art Gallery in London.

Not bad for a self-taught artist who used to get in trouble for drawing during school.

“My teachers would send home my artwork with a note that said, ‘This is what he did instead of classwork,’” Jason recalls. “As ‘punishment,’ my mom would make me draw for two hours. It was the best punishment I could have ever had.”

After all, Jason, whose father was an editorial cartoonist for the Augusta Herald and Augusta Chronicle, was raised around cartoons and art. His grandmother and great-grandfather were painters as well.

“As soon as I could pick up a pencil, I started drawing,” Jason says.

A Style is Born

He got interested in different kinds of art when he was in high school, and he started doing portraits and landscapes.

He loved cartoons as well, and his childhood dream was to become a comic strip artist or to work for Disney or Pixar. Instead, he pursued more conventional employment at DSM Chemicals for 10 years and the Starbucks roasting plant for four years to provide for his wife, Nicole, and their two children.

However, art always helped Jason make sense of the world, and after he had a severe panic attack in 2016, he started drawing again with pen and ink.

“My anxiety starts to abate when I transfer my focus from the cause of the anxiety to paper,” says Jason. “I’m not thinking about the artwork. I’m thinking about what happened in my day and my week.”

He always carried a 3-inch-by-5-inch pocket sketchbook, where he would draw a coffee cup or his co-workers, and in 2018 he accidentally stumbled upon his style – a mix of abstract expressionism, cubism and surrealism – with a drawing he did at work.

“One day I did this continuous random line, and it made an abstract image,” Jason says. “I didn’t think too much of it, but my co-workers liked it.”

When Jason starts drawing on paper, he has no plan or preliminary sketches. In fact, he still begins with a random continuous line. He paints the same way, starting on a small scale and then transferring it to canvas. At the beginning of the process, he typically sees an eye or nose in his creations that are “usually about faces.”

“With abstract art, you try to convey an emotion or a feeling. There’s no stress or expectations involved,” says Jason. “I just create it and see what unfolds. It keeps me guessing throughout the process. Sometimes I don’t even know what I was thinking until after it’s done. I’m just drawing.”

While all of his artwork is “fairly busy,” he can tell how he felt when he created a piece by looking at it.

“If a piece is busy, I was in a stressed frame of mind,” Jason says. “If it’s not as busy, I was feeling happy-go-lucky and stress-free.”

He started with pen and ink drawings in black and white, and monochromatic art allowed him to focus on shape and imagery.

“Pen and ink has always been my first love,” says Jason. “It’s simple. It’s portable. It’s affordable.”

Now, however, he paints almost exclusively with acrylics or oils, and he uses more color in his work. “I’m a planner with the color palette, but not the design itself,” he says.

Influences on his work range from Pablo Picasso and Salvador Dali to American artists Jean-Michel Basquiat and Keith Haring, and Jason likes to acknowledge them in his paintings. For instance, in homage to Basquiat, many of his characters wear crowns.

Jason also says he’ll “work a piece to death.”

“It’s never finished,” he says. “It’s abandoned.”

The Business of Art

He certainly hasn’t deserted his talent, however, and 16 months ago, Jason took a leap of faith when he became a fulltime artist.

“I was always destined to be an artist,” he says. “All artists have self-doubt, but it’s still the best job in the world.”

Through the years he has changed as an artist, transitioning from portraits and landscapes to abstract art. The size and scale of his pieces have grown from medium-size to mural-size paintings as well.

“It’s definitely important as an artist to try to evolve,” Jason says.

In 2021 he developed another skill set by creating digital art on an iPad. “It’s a mobile studio at my fingertips with no mess and no cleanup,” he says.

He also got into NFTs (non-fungible tokens) in early 2021, and he dropped a 300-piece collection of NFTs the first week in December.

Jason sells his work by more traditional means as well. His artwork is available at jasonchambersart.com and through social media, and he sets up a tent at the Augusta Market every Saturday from March through November.

“I don’t care if people like my artwork,” he says. “If they stop to look at it and try to figure out what it is, then I feel like my job is done.”

He also has published an adult coloring book, Calming the Noise, and a coffee table book, The Art of Jason Chambers Volume I, which are sold on Amazon and his website.

“The book is a way for people to collect art,” Jason says. “Not everyone has wall space for artwork.”

He is working on another coloring book, and he’s writing a book about selling artwork – a book for artists by an artist. “It’s information that I wish I had available to me when I was starting,” he says.

He learned the business of art by reading and by contacting other artists. “There are so many artists out there,” Jason says. “All you have to do is send them a message. We’re not competing with each other. It’s a community.”

To further diversify, he has started painting designs on 8-inch wood or clay sculptures that he creates. He also wants to get into lithographs, and Jason, who has multiple pricing tiers, does commissions twice a year.

“Unless you’re selling your work and have an audience, you’re a hobbyist,” he says. “Collectors give me artistic viability.”

He even ships his artwork to Saint Tropez, France to a dealer who exhibits it for him. He plans to conduct a workshop in Saint Tropez later this year as well.

“I work 16 hours a day seven days a week,” Jason says. “I still don’t have enough hours in the day. I don’t get inspired and then start working. I start working and then get inspired. I go to my studio at the same time every day, whether I feel like it or not. I clock in, and I clock out.”

Jason says creating art brings him “pure joy,” and he wants other people to feel that same joy.

“I want them to add something to their home, and I want it to be a conversation piece,” he says.

A self-described “slow, meticulous artist,” Jason likes “clean, precise artwork.” He has many repeat customers, and his attention to detail extends to the presentation when he ships his artwork to collectors.

He double wraps his pieces in glassine and brown kraft paper before putting them in a protective bag for shipment. He always attaches a certificate of authenticity to his artwork and includes a handwritten thank you note in the package.

“Your name is everything,” he says.

By Betsy Gilliland

Brrrrr-ing It On

Sports

annual Ice Bowl and Chili Cook-Off at the International Disc Golf Center icebowlhq.com.The annual Ice Bowl and Chili Cook-Off at the International Disc Golf Center help battle hunger.

Whether temperatures are unseasonably warm or dip below freezing, fun will be in the forecast on Saturday, January 28 for the 15th annual Ice Bowl at the International Disc Golf Center in Appling.

The mission of the event is to showcase disc golf in an effort to combat hunger, and the tournament will benefit Columbia County Cares and Golden Harvest Food Bank. The goal this year is to raise $4,000 in monetary contributions and to collect 1,200 pounds of food.

People who bring food donations to the IDGC at Wildwood Park any time from January 23 – 28 will receive one ticket for raffle prizes for every three food items donated. The drawing will be held during the awards ceremony.

Anyone who wants to participate in the raffle without donating food can purchase tickets in the IDGC pro shop during the event. A silent auction also will be held in the IDGC lobby the day of the Ice Bowl.

“I want people to get a sense of giving back to the community,” says Samuel Northrop, the IDGC assistant tournament director. “We have the resources to do some good while we play.”

The event will include amateur and professional divisions, and there is a $35 entry fee. An additional $10 fee will be charged to players without current PDGA memberships.

“The vast majority of people who play one round of disc golf will play another time and get the bug,” says Northrop. “It’s probably more challenging, but also more fun, than it looks.”

All competitors will receive a pro shop voucher, lunch and the satisfaction of supporting a worthy cause. Each division winner will earn a trophy.

Round 1 begins with a shotgun start at 8:30 a.m., and Round 2 gets underway with a shotgun start about 1:45 p.m.

A lunch break will feature the annual Chili Cook-Off, held in partnership with the Augusta Disc Golf Association. All contestants should coordinate with the ADGA board of directors in advance. The IDGC staff will judge the ranked-choice voting competition, and the winner of the Chili Cook-Off will receive a trophy as well.

This event is one of 72 Ice Bowls scheduled nationwide to fight food insecurity. “It’s one tournament in a big network that does a lot of good,” Northrop says.

As always, three cardinal rules apply to the Ice Bowls – no event will be canceled or postponed due to weather under any circumstances; no wimps or whiners allowed; and no excuses for not attending. Brrrrr-ing it on!

For more information, visit discgolfscene.com or icebowlhq.com.

Chocolate-Dipped Peppermint Meringues

Food
  • desserts christmas4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 3/4 cups granulated sugar
  • 1/2 teaspoon peppermint extract
  • Red gel food coloring
  • Melting chocolate
  • Crushed peppermint

Lined baking sheets with parchment paper and set aside. Beat egg whites and cream of tartar together until foamy. Gradually add sugar on medium speed. Beat on high until egg whites are whipped to stiff and shiny peaks. Use a brush to paint red streaks inside a piping bag fitted with a piping tip. Fill bag with meringue and pipe onto prepared baking sheets. Bake at 225 degrees 1 hour. Turn off oven and leave door closed another hour for meringues to dry (for chewy centers, remove from oven after 1 hour). When completely cooled, dip bottoms into melted chocolate and crushed peppermint. Makes 64.

It’s the Great Pumpkin, Charlie Brown!

Beverages

Photography by Kaitlyn Marie Photography

(Pumpkin Spice Martini)

  • 2 ounces Bailey’s Irish Cream
  • 2 ounces vanilla vodka
  • 1 ounce Pumpkin Spice Syrup (recipe below)
  • Garnish: Whipped cream, nutmeg, cinnamon stick

Combine all ingredients in a cocktail shaker with ice. Shake vigorously for 10 seconds, then strain into a coupe or martini glass. Top with whipped cream, a sprinkle of nutmeg and a cinnamon stick.

Pumpkin Spice Syrup:
Combine 1 cup of water with 1 cup of brown sugar in a saucepan. Whisk in 1 tablespoon of pumpkin spice blend (cinnamon, nutmeg, ginger, cloves) and 1/3 cup canned pumpkin. Stir continuously over medium heat until sugar has dissolved completely. Allow to cool before using.

Recipes by Hailey Etzel

Tea Time

People
Tea Time

Photos courtesy of Nicole Presby

With an extensive collection of tea services, an Evans resident pours on the hospitality for her friends.
Girls never outgrow tea parties, and for Nicole Presby of Evans, almost any occasion calls for tea with friends.

Nicole, who grew up in Europe as the daughter of an American serviceman and a German mother, has had a longtime fascination with the British royal family, and the milestones in their lives are always cause for celebration.

After all, her affinity for the House of Windsor is matched only by her love of tea services, and she rarely misses an opportunity to add to her collection – or to put it to use.

“I like china and dishes,” says Nicole. “A silver teapot, a single cup, an heirloom piece – It always finds a home in my house.”

Fit for a Queen

In honor of Queen Elizabeth II, Nicole invited five friends to a tea in September to watch the televised state funeral for the monarch following her death at age 96.

In June, Queen Elizabeth had celebrated her unprecedented 70th year on the throne with a four-day Platinum Jubilee, and Nicole had planned to mark the affair with a tea in October. She even bought commemorative tea cups for the occasion.

“I ordered the first teacup in May, and it arrived on the day the queen died,” Nicole says.

After Queen Elizabeth passed away, however, Nicole simply rescheduled the get-together to honor the queen and her legacy.

The ladies also celebrated Queen Elizabeth’s long life and steadfast service to the United Kingdom and the Commonwealth with a special gesture.

“At three o’clock we toasted the queen with a glass of sherry because she had sherry at three o’clock every day,” says Nicole.

The menu featured various teas such as black assam, blackberry and Southern peach, and finger foods like cucumber butter sandwiches, chicken salad sandwiches and egg salad sandwiches. Desserts included cherry pie jubilee, shortbread and lemon curd poundcake.

“I always have black assam tea, and I always have multiple kinds of tea so everyone can try different ones,” says Nicole, a military wife and honorary Southerner who is living in the area for the fourth time. “Peach is my ‘house tea.’ It’s my personal favorite. I always do a nod to the South like pecan shortbread cookies or Southern peach tea.”

Her friend, Cynthia Stein, is a frequent guest at Nicole’s teas, including the one during Queen Elizabeth’s funeral and a Tiaras, Pearls and Pajamas party to celebrate the marriage of Prince Harry and Meghan Markle in 2018.

“Prior to the pandemic, Nicole hosted tea parties in her home. We always looked forward to them. Depending on the time of the season or event, she creates an awesome theme,” says Cynthia. “Your jaw drops as she describes artifacts she has collected to support her teacup collections, all revolving around the royal family.”

Nicole used to have monthly teas – which she recently has resumed – for various occasions. She’ll have a harvest tea or Octoberfest tea in the fall, a spring-themed tea in March for her birthday and a lemon-themed tea in the summer.

In December, Nicole hosts a Secret Santa-style cookbook exchange – a favorite among her friends – or a German-themed tea, and in January she leaves out her crystal and white holiday decorations for a Crystal in the Winter Forest tea.

Quite the Collection

Nicole started collecting tea services in 1982 when she got her first Hutschenreuter Racine Fountainbleu teapot.

“This is the teapot that got my obsession started,” she says. “My mom and grandmother started me on this service for my 18th birthday and bought pieces for every gift-giving occasion. I now have a complete service for 12 in this pattern.”

In fact, she has several full services for 12, but Nicole likes to have more intimate gatherings for her friends. She prefers to keep the guest list to six to eight people to create a cozy atmosphere.

She got some of her tea services from her grandparents and great-grandparents, and she has received many pieces as gifts from her mother-in-law and other friends through the years. “I’m always on the hunt for more,” she adds. “I like to go antiquing for them.”

Some pieces in her collection are too precious to use, however. “I don’t use the royal family services,” Nicole says. “Those are purely souvenir collectible ones.”

Her oldest piece is a teacup that dates to the June 1902 coronation of Queen Elizabeth’s great-grandparents – King Edward VII, who reigned from 1901 to 1910, and Queen Alexandra.

She also has a 12-month floral teacup set that features the flowers associated with each month of the year. When she entertains with this set, she puts the cup from the month of her friends’ birthdays on the table to mark their place setting.

If several friends have birthdays in the same month, then the first person to the cup’s spot on the table gets to use it.

Always the perfect hostess, Nicole never lets her friends leave empty-handed. At the tea party for Harry and Meghan’s wedding, for instance, everyone received a gift bag and a commemorative crown brooch, which she used on the tulle silverware holders.

“My enjoyment comes from seeing my friends happy,” she says. “I want them to have a couple of nice hours and create memories. It’s not a typical party that they would go to.”

However, she gets as just as much pleasure from the parties.

“I love pulling out all of my china,” Nicole says. “I love doing the research on the place settings to use and the menu items I serve, and I love matching the tea with the food.”

By Leigh Howard

Sausage and Sage Stuffing

Side Dishes
  • 1 loaf day-old bread, cut into 1-inch pieces
  • 1 tablespoon oil
  • 1 pound sage pork sausage, casings removed
  • 1/3 cup unsalted butter
  • 1 large onion, finely chopped
  • 2-3 stalks celery, chopped
  • 1 1/2 tablespoons minced garlic
  • 1/2 cup chopped parsley
  • 1 1/2 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped rosemary
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 3 1/2 cups chicken broth
  • 1 egg, lightly whisked

Preheat oven to 350 degrees. Place bread cubes in a single layer on a sheet pan and bake 7-10 minutes, or until dried and toasted. Transfer to a large bowl. In a large sauté pan, heat oil over medium heat. Cook sausage over medium heat about 10 minutes, until browned and cooked through, breaking up with a fork while cooking. Add to bread cubes. In the same pan, melt butter and add onions, celery, garlic, parsley, sage, rosemary, salt and pepper. Sauté over medium heat 10 minutes or until softened. Remove from heat and mix in stock. Add beaten egg and pour into bread, mixing well with a wooden spoon until all liquid is absorbed. Pour into 9-inch-by-12-inch baking dish and bake 30 minutes or until browned on top and hot in the middle. Serve warm. Makes 8 servings.