Wine Rosé -The history of Rosé- Serve at 45-55° Think multiple personalities when it comes to this month's wine. Rosé can be produced using several different red wine grapes, making the tastes and colors widely unique. It also can be still, sparkling, sweet or dry. Rosé can rock any hat you want it to wear! The earliest known Rosé dates back to Greece 4000 BC. They were thought to have diluted their red wine to get a paler hue. The Provence Region of Southern France became the Rosé capital in 600 BC after the Romans began to share their Rosé concoction. Rosé Champagne made it's debut in 1784 and in the 1900's more sweet styles became popular with Portuguese producers getting into the game. Today, the blazing popularity of Rosé has resulted in a $3 billion plus industry with the variety and quality improving and changing equally as fast. It's popularity has been credited to the marketing of Provence's Rosé as must drink, seasonal wine that is approachable, fun and versatile. Rosé Production : Did your favorite red & white just have a baby? Many believe to produce Rosé you mix white and red wines. Nope, no, notta (well, maybe). Rosé wines are not commonly a mixture of the two, rather most are made the way red wines are made. The four most common ways to produce Rosé are: The Maceration Method: This is the most commonly used method for production of Rosé. The red grapes are harvested, sorted and de-stemmed and then they all rest or "macerate" in a container for a specific amount of time. This time has a vast range (often 2-72 hours) and when the desired color or "blush"is achieved, the juice is removed and made into a Rosé wine. The Provence Region of France is most famous for this style of production. The Saignée or "Bled" Method: For this method, the process is the exact same as the above "maceration method",, but the intention of this method is to produce a red wine. During the first few hours of production of the red wine, a specific amount of the juice is removed and placed into a separate container. This juice is made into a Rosé wine, while the original container continues into red production, and with time being much more intense in concentration. This method is used in the Napa Valley and Sonoma California Wine Region and are often found labeled as American Syrah Rosé and Cabernet Sauvignon Rosé. The Direct Press Method: Also known as Vin Gris (gray wine), makes the most delicate in color of Rosé. The red grape is crushed, pressed and used immediately (similar to a white wine method). A delicate pale pink emerges with no tannins, ensuring a fresh, light wine. The Blending Method: In the Champagne Region of France, they often use the blending method. It is exactly what you would assume as they blend a specific amount of red wine and white wine to make Rosé wine. In this region it is common to add Pinot Noir (around 5 %) to Chardonnay Champagne to produce a Rosé Champagne (my favorite favorite favorite Champagne - thank you, France.) Be right back...I'm running out to find some Rosé Champagne. Throwing Shade: Rosé can be peachy to light plum, pale blush to salmony pink and depending on the red grape and production style, it can range in color, aroma and taste. I'm sharing with you the vast difference the color of a Rosé can present. These are the two wines this month side by side. In my tasting, I will say the Ava Grace had a bit more floral than the Whispering Angel, but they both were fruity and soft. If you are a Rosé fan you will enjoy both! Sweet Spot Rosé - Ava Grace Rose 2021 - $8.99 This California Rosé (from the Pinot Noir grape) is fruit forward, delicate and not too sweet. It makes it a great option for the sangria this month. I liked the subtle hints of berries, apricot and citrus with this one and yet it stayed just a touch dry. This would be really good served with a spicy plate of nachos and at under $10, it is a steal! Special Day Rosé - Whispering Angel 2022 - $24.99 One of the most popular (and loved) Rosé options you'll find is our Special Day selection, Whispering Angel. It hails from the Provence Region of France and is produced using the Grenache grape. It has been referred to "The Standard" for a Provence Rosé. The pale, lovely color is the perfect precursor to the soft, peachy and strawberry forward taste, while staying crisp. Bring this to your next BBQ! Rosé & Food With the crisp freshness of your favorite white and the flavors of your favorite red, Rosé makes pairing with food easy. Salty...yes! Sweet...yes! Spicy...yes! Fuller bodied and deeper colored Rosé is great with grilled protein and veggies. Want to get spicy? Serve a more delicate or sparkling Rosé to balance the heat. Both options are great with desserts and especially a citrus or fruit dessert. Go crazy...Rosé is the choice for your favorite foods. Food Pairing If a lovely glass of your favorite Rosé was searching for the perfect mate, here is what should be on that list. Meats: peppery prime rib, charcuterie Seafood: crab cakes, salmon Veggies/Fruits: eggplant, asparagus, grilled vegetables Spices/Herbs: thyme, rosemary Cheeses : feta, cheddar, any soft cheese like Brie Sauces: white sauces, pesto Dessert: chocolate lava cake, fruit tart Cocktail Strawberry Rhubarb Sangria This sangria is a fun way to use your crop of strawberries and rhubarb! I've tried this with white wine and Rosé. I prefer Rosé, but they are both incredible!! Use the freshest ingredients you can find! Mocktail NA Sparkling Rosé (Grum) This is a great option if you're wanting a bubbly, non-alcohol option for a Rosé. It is not sweet, so it would be great to use with this month's sangria. The sweet simple syrup in the sangria would add just the right balance. Please drink responsibly. Don't drink and drive. This information is for people over the age of 21. Pregnant women should not drink alcohol. -As Noted by Me-

First Lie Wins by Ashley Elston Read with me! June's selection is First Lie Wins by Ashley Elston. In this thriller you'll meet Evie Porter, a nice southern girl who has the white picket fence, perfect boyfriend, fun group of friends...or does she? Does Evie even exist? This quick, entertaining read takes you on a roller coaster with Evie and her boyfriend Ryan through their dangerous twists and turns. Buckle up, Mr.Smith is in charge. In all reality, does the first lie ever really win? HAPPY READING! Book Review Questions for May Remarkably Bright Creatures How does the theme of Tova's loneliness show a need for human and non-human connection throughout the book? What did you learn from Tova about dealing with Erik's death and the questions surrounding the facts vs assumptions? How does Marcellus' (non-human) perspective offer depth to the story? How does this novel suggest that family transcends biological connections and often flourishes within chosen bonds?

Botanically (fun word, right?) the star of spring shows up on your dessert plate as if we don't know the masquerade at hand. It is a vegetable on the technicality that it is grown in the ground and has no seeds. In my home we shall treat her as the QUEEN that she is and SWEETEN her with SUGAR! The "red celery", as my kids like to refer to it, is easy to use in desserts or sauces and you'll often find it coupled with berries. I love to make simple syrup to add to lemonade or your favorite cocktail. Try it, you'll be obsessed! It stores nicely in a bag (for about a week) in your refrigerator and if you have a bumper crop, it freezes really well!!! Save that good stuff for the off-season! But, don't be eatin' the leaves!! They are toxic. Today I'm sharing my Rhubarb Cheesecake. I like to serve it with a big scoop of my Strawberry Rhubarb Glaze. I also use the glaze on vanilla ice cream or sometimes I've been known to just eat it by the spoonful. Happy rhubarb season!!!

A review of six marinara sauces readily available to you in the grocery store. Marinara Sauce (24 oz) Yields 5 servings (1/2 cup each) COLD TASTE TEST (COLOR & TEXTURE) HOT TASTE TEST "STICK TO PASTA" TEST Good & Gather (Target Label) $1.99 First three ingredients: tomato puree, diced tomatoes in juice, canola oil NO ADDED SUGAR 5 g sugar per serving Ragu $2.39 First three ingredients: tomato puree, salt, olive oil 1 g added sugar 7 g sugar per serving Bertolli $2.49 First three ingredients: tomato puree, diced tomatoes in juice, onion 2 g added sugar 7 g sugar per serving Prego $2.59 First three ingredients: tomato puree, diced tomatoes in juice, sugar 4 g added sugar 9 g sugar per serving Raos $7.39 First three ingredients: Italian whole peeled tomatoes, olive oil, onions NO ADDED SUGAR 4 g sugar per serving Carbone $8.29 First three ingredients: imported Italian tomatoes, onions, olive oil NO ADDED SUGAR 5 g sugar per serving COLD TASTE TEST (COLOR & TEXTURE) I did a cold taste and texture test to see how the taste could vary between each sauce when the temperature changed. I was surprised to see the taste did change enough to change my order of preference compared to the hot taste test. Here are my thoughts on flavor and texture of the marinara before heating. RAO's -$7.39 - RAO's was the clear flavor favorite for me in this category. The freshness you get from the first taste confirms the first three ingredients are tomatoes, olive oil and onion. The texture was a tie for the best with my number two, Carbone. They both showcase a slightly smooth texture, while having the perfect amount of tomato chunk to show you they use the real thing. 2. Carbone - $8.29 - Coming in second place for cold taste, this one was great, but just not as fresh tasting as RAO's. It was a tie for best texture with RAO’s. 3. Good & Gather - $1.99 - Awesome texture and tomato flavor. 4. Ragu - $2.39 - Weirdly watered down texture. 5. Bertolli - $2.49 - Very chunky texture. Good marinara flavor, but a texture more like a jar of salsa. 6. Prego - $2.59 - Extremely sugary taste. Very apparent this one is the highest in sugar content of all six sampled. It’s texture was watery and similar to Ragu. HOT TASTE TEST/STICK TO PASTA TEST I was surprised to see the taste did change enough to change my order of preference compared to the cold taste test. The biggest difference I tasted was the herb flavor in some of the sauces was much more forward when hot. Here are my thoughts on the flavor of each marinara when served hot with pasta (and the stick to pasta test) 1.RAO's -$7.39 - Unmatched in this group when served hot and the stick to pasta test was also a big win for RAO's. 2. Good & Gather - $1.99 - The Good & Gather jumped up to number two in the hot taste test because of the balance of tomato and herb flavors that I enjoyed. It stuck really well to the pasta, too! 3. Carbone - $8.29 - I was a little puzzled on this after it was heated. It lost the freshness and became blah. The stick to the pasta test was great and the herb flavor was there, but just not enough fresh tomato flavor to keep the number two spot. 4. Bertolli - $2.49 - The Bertolli sauce redeemed itself in the hot test. It was herby and fresh without being over powering or sweet. If you enjoy more textured (chunks) you'll enjoy this one. 5. Ragu - $2.39 - Very little tomato flavor while being too smooth and watered down. 6. Prego - $2.59 - Sugary, way too herby and no textutre. My clear favorite is Rao’s ($7.39), winning the cold, texture, hot and stick to pasta test. If you’re looking for the best value of the six sauces, it's the Good & Gather from Target ($1.99). It is surprisingly full of tomato flavor, has a great texture and a great price point!

Mother :: a noun, verb and an adjective. How cool is that? But mostly, I think the word mother is a feeling. It’s that warm, wrap you up in a blanket kind of love. Today we celebrate mothers; my mother, your mother, you and me. For those who miss their mom, I celebrate your strength. Whether it be your first Mother’s Day without her or your 25th, the longing you feel in your heart to hear her voice is the loudest noise. For those who are struggling to be a mom, through conception or adoption, I celebrate your bravery. Continue to be brave in your struggle. I am praying for you. For those of us who are walking through each phase of this journey we call motherhood, I celebrate our commitment to the goal. The goal to raise them up, set them free, and watch them fly. Never underestimate the power we hold as mothers. Celebrate yourself today! We’ve earned it.

Wine Viognier -The History of Viognier- Serve at 50-52° Pronounced "vee-own-yay" or "vee-ohn-yay" If you're looking for an alternative to the common place Chardonnay and Pinot Grigio, let me introduce you to their stepsister, Viognier. Like Chardonnay, Viognier is from both the Old World (France's Rhone Valley) and the New World (California, Washington, Virginia and Australia). You will find the biggest difference in these two regions shows in the floral and fruity tones you'll find in a New World Viognier. Most Viognier are found to be medium to low acidity and often relatively high in alcohol content. Like Chardonnay from last month, Viognier can range in flavor when aged in stainless steel compared to oak. As a rule of thumb, if you're looking for bright and fruity, go for stainless steel. If a Viognier with more body and notes of vanilla and spice is your thing, then opt for an oak-aged bottle. Overall, Viognier is full of fruit aroma, is very flavorful and pairs well with spicy foods. Sweet Spot Viognier - 2021 Yalumba "Y" Viognier - $12.99 This Australian wine is a great way to introduce yourself to Viognier because of it's price point- it drinks like a much more expensive wine. I love the light touches of peach and lemon and yet somehow it stays smooth. I enjoyed it with fried chicken and it was PERFECTION! Special Day Viognier - 2019 Bougetz Cellars 'Belle Reve' Yates Family Vineyard Viognier - $39.99 This Napa Valley wine is a little harder to find, but worth it. It's an easy match with many foods, making it even more desirable. It is smooth, like the Yalumba "Y" Viognier, but has a subtly sweet touch that brings a touch of honey. This makes it awesome with spicy and rich foods. Food Pairing If a lovely glass of your favorite Viognier was searching for the perfect mate, here is what should be on that list. Meats: smoked meats, grilled chicken Seafood: lobster, grilled mahi mahi Veggies/Fruits: mango, pineapple Spices/Herbs: basil, garlic Cheeses : fresh mozzarella, goat cheese Sauces: white sauces, Thai peanut Dessert: tiramisu, cheesecake Try a glass of your favorite Viognier with my Thai Peanut Noodle Salad Cocktail Blueberry Thyme Tom Collins Mocktail Blueberry Thyme Tom Collins Mocktail Please drink responsibly. Don't drink and drive. This information is for people over the age of 21. Pregnant women should not drink alcohol. -As Noted by Me-

Remarkably Bright Creatures by Shelby Van Pelt Read with me! May's selection is Remarkably Bright Creatures  by Shelby Van Pelt. Prepare to be charmed by Marcellus, a giant Pacific octopus that literally wraps you around his heart. I have mixed feelings about the human characters in this one, but I can tell you it is a beauty when it comes to believing in second chances at a redeemable life. I'm excited for you to explore the Pacific Northwest, get to know Tova, and feel the wide range of emotion that a grieving mother navigates while she ultimately finds some closure (and a best friend with eight arms). HAPPY READING! Book Review Questions for April Lessons in Chemistry How did the author bring life to the characters? What themes continue to come up throughout the book? There are many times this book caught me off guard. What was your favorite? The author has made it known she is not a fan of the selected book cover. What are your thoughts? Can you say you judged this "book by it's cover"?

Lessons in Chemistry by Bonnie Garmus Read with me! April's selection is Lessons in Chemistry by Bonnie Garmus. Chances are, if you're into reading, you've heard of this one (or already read it). Cover to cover, you'll be mesmerized by Elizabeth's world. This is GIRL POWER, science loving, man's world BS in the 50s & 60s. You're going to want to be quirky Elizabeth Zott's friend as she blows open the doors for women in science (or tries to). She unapologetically voices her blunt opinions on what was then considered socially normal and expected by women. Her opinions on religion vs science are a very controversial sticking point with many that have decided this book isn't for them. These are Elizabeth's views and it's how she sees her world. Her views don't mean you need to think like her and her views don't make your views less significant. This is EXACTLY why you need to read this book. It presents perspective into how others think and why. As you read this incredible book, think about the character development and why each is so important to the story. I was so invested in each one's contribution to Lessons in Chemistry. "Chemistry is change. Whenever you start doubting yourself, whenever you feel afraid, just remember. Courage is the root of change - and change is what we're chemically designed to do." - Elizabeth Zott Grab this one and enjoy. Elizabeth is a genius...quite literally. Supper at Six!! HAPPY READING! Book Review Questions for March's The Watchmaker's Daughter How did the author bring life to the characters? What do you think of the title? Is it misleading? Would you have named it something else? What themes continue to come up throughout the book? Would this make for a good movie?

What do we know about the grilled cheese sandwich? Creative cooks (and chefs) have been finding ways to melt cheese between (or on top of ) bread for years. The best search for the origin of the grilled cheese goes back to the 1920s and the Great Depression, thanks to the inexpensive bread and cheese readily available. The French claim their version, "The Croque Monsieur", is the original and it has been traced back to the early 1900s. A Croque Monsieur is an open faced sandwich with ham and cheese, often Gruyere. Thus, the debate at hand. Who was first to the grilled cheese game and is a Croque Monsieur technically a grilled cheese sandwich? Either way, I would like to simply say "thank you". Your invention has made my life (and millions of other lives) infinitely better. Who doesn't love a grilled cheese, toasted sandwich or cheese toastie? Try two of my new and unique grilled cheese sandwiches below Buffalo Chicken Grilled Cheese Peach Melba Grilled Cheese

Wine of the Month Chardonnay The History of Chardonnay The world's favorite white wine, Chardonnay, is our wine of the month. It's easy to grow and it's essentially the middle child that will persist because it's stubborn enough to succeed when planted anywhere. Cool climate? Plant it. It will grow. Warm climate? Plant it. It will grow. Italy? Yep. Washington? Yep. California? Yep. South Africa? Yep. The Chardonnay grape is the main grape used in Champagne and sparkling wines and is most loved for its easy drinkability. It also has an incredibly vast range of aromas and flavors. One could say it has multiple personalities (in the best way, of course). Burgundy, France is the original home to this white grape varietal. Cool climate = very high acidity and crisp, green fruit flavor. Warm climate = ripe, tropical fruit flavor. Chardonnay - Not a fan? I was hesitant to pour a glass of Chardonnay until I tried an UNOAKED Chardonnay during a wine club night last year and started to educate myself on the flavor differences with the two types. For years I had categorized Chardonnay with that overwhelming bold, oak taste that I could not appreciate. Let's explore the oaked vs. unoaked :: I've seen it described as the first born, rule following sibling compared to the wild, free spirited middle child. I tend to agree. Oaked Chardonnay is aged in oak barrels (those big, beauties you see lined in wineries) where unoaked Chardonnay is aged in stainless steel tanks. This means the type of barrel or aging process used directly changes the taste of your wine. Take the time and learn the verbage of what you prefer in flavors. When a Chardonnay is described as having notes of vanilla, baking spices, or butter the rule is this is an oaked Chardonnay and has gone through a process called malolactic fermentation. While the unoaked version brings crisp, floral and citrus fruit flavors to the party. Regionally, it is most common to have your oaked Chardonnay to come from warmer climate wine regions like Southern & Eastern Australia Napa Valley, Paso Robles and Lake County in California Mendoza Argentina Burgundy, France (Puligny-Montrachet, Meursault and Mâconnais) Puglia, Italy While, your unoaked Chardonnay is from cooler climate wine regions like Sonoma Coast, California Western Australia Loire and Chablis, France Colchagua and Casablanca Valley, Chile Oregon My two picks this month include my Sweet Spot Pick - River Road Unoaked Chardonnay 2022 ($14.99) from the Sonoma Coast California region (Russian River Valley) and my Special Day Pick - Shafer Red Shoulder Ranch Chardonnay 2022 ($67.97) from Napa Valley California region (Carneros). Sweet Spot Chardonnay River Road Unoaked Chardonnay 2022 - $14.99 This was a perfect unoaked selection that is aged in stainless steel. It is lighter than a normal Chardonnay, as it has green apple and is a bit crisp, yet it still has a Chardonnay feel. I suggest serving it with my Smoked Salmon Dip (recipe below.) Did I mention it is under $15? Cheers! Special Day Chardonnay Shafer Red Shoulder Ranch Chardonnay 2022 - $69.97 SMOOTH and buttery, yet somehow this amazing Chardonnay still stays away from the heavy oak flavors that often turn me off with a Chardonnay. I found this to have a touch of fruit, but not too much. It is the perfect pair to lobster and date night. I hope you enjoy it, too! Food Pairing If a lovely glass of your favorite Chardonnay was searching for the perfect mate, here is what should be on that list. How the foods are prepared and seasoned is essential when pairing with your Chardonnay. Meats: chicken, pork Seafood: shrimp, crab, halibut Veggies/Fruits: potato, squash, mango, apple Spices/Herbs: garlic, chives, rosemary Cheeses : fresh mozzarella, brie, fontina Sauces: mild cheese sauce, butter sauce Dessert: cheesecake, bread pudding, pumpkin pie The best part of Chardonnay having two "personalities" is the range of dishes you can serve with each. My Lobster Bisque is awesome with a rich, buttery Chardonnay like Shafer's Red Shoulder Ranch Chardonnay. My favorite way to compliment an unoaked Chardonnay, like River Road's Chardonnay, is with this Smoked Salmon Dip on a summer day. My kids love it on a toasted bagel. Cocktail S'mores Espresso Martini Mocktail Espresso Martini Mocktail I have been on the hunt for the best premixed mocktails. This is a really good Espresso Martini! Please drink responsibly. Don't drink and drive. This information is for people over the age of 21. Pregnant women should not drink alcohol. -As Noted by Me-

April 2nd is National Peanut Butter Jelly Day What do we know about the peanut butter and jelly sandwich? In 1901, Julia Davis Chandler's recipe appeared in the Boston Cooking School Magazine of Culinary Science & Domestic Economics (say that fast twice). Her suggestion was to use "currant or crab-apple jelly". The million dollar question : strawberry or grape? In a poll conducted by The Huffington Post, the winner of the debate is strawberry jelly. It earned 36.53% of the vote. Grape gained 31.15% followed by raspberry, blueberry, apricot and then orange marmalade. PBJs were used to feed our troops in WWII and they quickly gained popularity as the troops returned home from war. It has been estimated, the average American will eat over 3,000 peanut butter and jelly sandwiches in their lifetime! My favorite memory growing up was enjoying a peanut butter and jelly sandwich, fresh from the cooler, while fishing with my grandpa. Try my Peanut Butter Jelly Burger- For a fun twist, I made my own blueberry jam. It is EASY and such a great way to add your own touch to this fun burger!

Whiskey in a Teacup : What Growing Up in the South Taught Me about Life, Love, and Baking Biscuits by Reese Witherspoon Published in 2018, this collection of Reese and her grandmother Dorothea's favorites is FULL of Southern charm. It highlights everything from hot rollers, to Dolly Parton, to holiday entertaining, and Southern conversation. Here are some of my favorite parts from each of Reese's unique chapters. The format is one of the best parts of this cookbook, y'all. Chapter 1 :: The Magic of Sweet Tea Reese shares the perfect menu for "summer on the porch" because as she says..."One thing about life in the South: people drop by." Dorothea's Tea Punch is an incredibly refreshing, Southern style sun tea with the addition of lemonade, orange juice, spice and herbs. Add vodka if you've had a bad day (or a really good day). Chapter 2 :: Wicker & Wallpaper This chapter (no food discussed) highlights the charm that is found in the old beautiful homes across Nashville, flea market strategies and an ode to quilts. Chapter 3 :: Hot Rollers, Red Lipstick & Steel Magnolias Reese shares (no food) but how to perfectly put rollers in your hair, while perfectly paying homage to the "Beauty Parlor Scene" from Steel Magnolias. I adore her style of writing and love her fashion advice, too. Chapter 4 :: The Subtle Art of Dinner Parties Reese shares her grandmother's "Seven Hostess Tips" and "Seven Guest Tips" and several fun recipes. I also love the section in this chapter on how to properly set a table for a dinner party - casual and formal. Shrimp and Grits - the perfect dish for a dinner party. It's classic comfort food with creamy grits and slightly spicy shrimp. Chapter 5 :: If It's Not Moving, Monogram It If you're like me, you've always wondered why? Why do they monogram seemingly everything in the South? Reese goes into (hilarious) detail explaining the love affair with marking their stuff - like everything. "If it's not moving, monogram it" Chapter 6 :: Bluegrass Forever A "Southern Party Playlist" and a Full Moon Midnight BBQ Barn Party. Brother John's Ribs & John's BBQ Sauce- Sauced in his traditional version of "Tennessee Red BBQ Sauce", Reese shares her brother's famous baby back rib recipe. They turn out so tender and the sauce has the perfect amount of vinegar. Chapter 7 :: The Family Table This chapter discusses our tendency to be on the go and how very important it is to turn things off and enjoy a meal as a family. Reese includes a fun list of conversation starters, too. Reese's Cornbread Chili Pie - This recipe is listed in this chapter to show the importance of finding something to put on the table everyone will enjoy. This dish is a favorite and an easy option for her family. I love that it is a one dish dinner, too!! Always a plus with a busy family. Chapter 8 :: Dolly Parton, Southern Icon If you are a Dolly fan, don't skip this chapter. Reese includes her adorable Dolly story from when she was a first grader and then again when Reese starred in Walk the Line and Dolly reached out to her. Chapter 9 :: My Grandfather's Garden Reese takes us on a walk through her grandfather Jimmy's garden. It is so apparent she adores him the way she speaks of him and his southern floral garden and life of service and hard work. Chapter 10 :: Making Special Occasions Special From wedding showers to baby showers to the Kentucky Derby, this chapter is all about the food that makes these parties shine! Confetti Betty's Champagne and Ginger Ale Cocktail - Reese's mom has become known as "Confetti Betty" and this is her namesake cocktail. It manages to combine my two favorite drinks - champagne and ginger ale (don't skip the candied ginger). Chapter 11 :: Catching Frogs & Selling Lemonade This chapter is the cutest and it really lists step by step how to catch a frog. "Catch & Release". It is also a great reference to keep on hand for a lemonade stand and a lazy day, summer porch picnic. Dorothea's Brined-and-Battered Fried Chicken & Creamy Gravy - if there is one reason to buy this book, it would be THIS CHICKEN and her Creamy Gravy! Chapter 12 :: Road Trip A "Road Trip Playlist", road trip games and a list of classic films made about the South highlight this chapter detailing Reese's memories from a childhood of road trips. Chapter 13 :: The Perfect Book Club I love this chapter even more now that Reese's Book Club has taken off in wild popularity (she mentions it on page 220 as it is just started). In this chapter she notes some "Must Reads" written by authors from the South for us to check out. She also honors her favorite English Teacher in a lovely tribute. The menu for a perfect book club evening is awesome but below I listed my favorite from this chapter. Hot Spinach-Artichoke Dip - A classic to bring to any get together. Your book club will love it. Chapter 14 :: My Did-Do Language (& Notes On Southern Conversation) Betty, Reese's mom, has a list of "lessons" to help one live a full life. Reese labels them "Betty-isms" and they are wise and it's a great list to share with those you love, too. This chapter also discusses the Southern "talk" and expressions we know to be Southern. "Bless your heart" - " That Dog Can't Hunt" and many more. The list is perfection and she's also included a pronunciation key for those of us who want to pronounce things "Southern". For example, who knew I was saying"get" or "Pimento" incorrectly? :) Chapter 15 :: Why Southern Ladies Love Holidays After reading this chapter and evaluating my immeasurable love for Christmas, I've determined I am, in fact, Southern. Reese takes us on a tour of the holiday seasons in the South. She writes about Christmas, Easter, Halloween, Fourth of July, and New Year's. Her shared Easter menu is amazing. Mama's Biscuits - I am all in on homemade biscuits. I try every version in every cookbook I own. These are incredible. I love them warm with some strawberry jam. Chapter 16 :: The Beauty of Female Friendships Nothing says friendship like a low key brunch with your girls. Reese shares a perfect brunch party menu in this chapter and also discusses how important finding a loyal group of friends (old and new) can be to your happiness. Make the effort to make time for each other. Strawberry Fields Salad - Served at Nashville's bakery cafe Bread & Company, this perfect spinach salad is dressed up with all of the things we love. I use the dressing on many other salads, too. Add grilled chicken for the perfect, light dinner in the summer. Chapter 17 :: Do-Gooding In chapter 17, Reese emphasizes the importance of community and giving back. She has some very motivating examples of ways to do-good. From donating to a local food bank to bringing a meal to a family that is going through a life event. Reese's Chicken Pot Pie Casserole - This is the perfect casserole to share with a family that just had a baby, moved into your neighborhood or has experienced a loss. The classic dish is like a big, comfort food hug. Chapter 18 :: The New South In this final chapter, Reese is inviting you to move to the South. The best part of the book (and this chapter) is the immense pride you feel in Reese's written words. She loves her home. She is Southern charm. She is Whiskey in a Teacup.