7.23.25

Episode Transcript

Speaker 1 (00:01):
Hello, and welcome to Women's World on Radio I. As
a reminder, radioized a reading service intended for people who
are blind or have other disabilities that make it difficult
to read printed material. Today I will be reading from
Southern Living Magazine dated June July twenty twenty five, and
other publications as time allows. Your host today is Rosemary.

(00:25):
Newspaper and magazine articles presented in Women's World are for
a general information only. RADIOID does not endure or recommend
any of the subjects mentioned. We start with an article
outside interest. With plenty of porches and comfy places together,

(00:46):
this lake wiley, South Carolina home provides the ideal summer escape.
Take it to the terrace. While the house has an
indoor dining room, the family vitates toward the terrace for entertaining.
We love being outside, so I wanted a big living area,

(01:07):
which we have on the back porch. But I also
wanted somewhere we could host ten to twelve people. Kay
and Craig Stevenson, along with their now thirteen year old
son and four year old daughter, were on the hunt
for a place their whole family could enjoy when they
fell for this lakefront spot not far from their hometown

(01:31):
of Charlotte, North Carolina. We loved the house, but it
was really the property that drew us to its as
Kay of its large flat lot and quiet cove with
the beach. We were looking for a way we could
all spend more time together in the summer with an

(01:51):
activity that everyone likes despised despite the big age gap,
and everyone loves the water. The existing house, built in
twenty oh seven as a replica of a seventeen hundred's
Georgian residence, caught the couple's attention with its architectural depth,

(02:13):
but it was the ample outdoor living spaces, including stacked
porches that run the length of the house and overlook
the lake, that really made the place sing. It's a
unique build, and it's unusual to find such a lovely
home that has a graciousness so that its newer ones

(02:36):
just don't, says Kay. Even so, it wasn't entirely functional
for their family to accommodate their four person crew plus
their lab mixed max and a revolving door of visitors.
The Stevenson's tapped interior design Ryan Swan to help perform

(02:59):
trans form the quirky two bedroom thirty five hundred square
foot house into a cohesive, relaxing retreat suited to entertaining
indoors and out. The first thing Kay told me was

(03:19):
this is going to be our forever home. We're always
going to come here, recalls Ryan. She took a forward
thinking approach, asking how can this house grow with them
over the years. Upstairs, an awkward layout needed some serious TLC.

(03:41):
A huge primary suite that occupied the whole floor was
split into a still large primary space and a kid's room,
while a detached area above the garage was made into
a bunk room and game area and connected to the
main house of sete level by extending the roofline. Reimagining

(04:05):
the downstairs was an easier lift that Ryan tackled with
paint plus new flooring and light fixtures. She reworked two
clausets into a makeshift mudroom as a drop zone for
lake gear, and also a wye niche a surprise for Craig.

(04:25):
Here's how they turned an empty nester's build into a
welcoming family getaway. The existing rustic kitchen, which was decked
wall to wall and floor to ceiling with four types
of wood and five finishes, called for a refresh Everything
was brown and dark, says Kay. To brighten it up

(04:48):
while retaining some of the original wood detailing, including the
knotty pine beams, the designer replaced half of it with
tile and paint Pharaoh and off slipper satin on the walls,
ceiling in trim, and mole's breath on the island. She
also traded the cobbled together wood flooring for limestone, a

(05:12):
better choice given all the wet feet coming in and out.
We try to be thoughtful about the homes having a
strong nod to the outdoors throughout, says Ryan, who hung
the chandelier in the breakfast nook a little higher to
avoid impeding lake views. Everyone always ends up hanging out

(05:38):
in the space off the kitchens's cave. The homeowners once
requirement for the tight area a couch that's big and comfortable.
To honor their request while maximizing seating, Ryan paired a
curved edged sofa with mismatched club chairs and looked at

(06:00):
a nesting coffee table with stools for more places to sit.
Accessible only through the primary bedroom, the upstairs porch makes
a peaceful start to the day. It's sort of in
the trees you can see the water. It's gestur really lovely,

(06:21):
says homeowner Ky Stevenson. Every morning we sit here and
have coffee, and sometimes at night we'll cozy up of
the glass of wine after the kids go to bed.
Ryan maintained the indoor outdoor connection while filling the primary
bedroom with warm textures and tones. Elizabeth Ekins allure wallpaper

(06:47):
in blush, a custom mixed purple paint to match for
the trim, and a traditional four poster bed with no
designated guest accommodation. Their son's room pulls double duty. It's
all one big space with a pair of bunks across

(07:07):
the king bed, says Kay of the summer camp style
arrangement adjacent to the kids wreck room. Everyone loves to
crowd in and says it's relaxing. I think people just
love the lake life. We waited nine years to have
a little girl, so it had to be lovely, says Kay,

(07:29):
whose daughter's room was designed to be sweet enough for
a child but elevated enough to mature with her. Ryan
lairded it with Sanderson's Annadale on the walls. Chelsea Textiles,
small Czech seamist on the lee industry bed and Pharaoh

(07:50):
involves comarty on the mill work. We basically live out
here and Max can always be found sitting at the
top of the stairs soaking in the sun, says Kay
with a laugh. The house is set back quite far
from the lake, so you get the sense of being
in a quieter place. To provide room for a crowd,

(08:13):
Ryan outfitted the spacious covered porch with a massive one
hundred and twelve inch sofa that has cushions and sturdy
fabrics to withstand Max. She also opted for a pair
of coffee tables for better flow when entertaining. Next, Southern

(08:36):
cooking at its best of the kitchen only way to fry,
picking an inexpensive neutral oil such as vegetable or peanut
for fraying fish. Gone fishing really in family and friends
with this classic southered feast. Every summer for the better

(09:01):
part of sixty years, my extended family gathered for a
week at a state park near Sardis, Mississippi. Matriarchs and patriarchs, aunt's,
uncles and cousins would come from all round the South, Jackson, Memphis,
and even Virginia to tighten the weave that the long

(09:22):
year had loosened early in the morning, before my grandmother
started frying bacon, the baritone sputter of an outboard motor
would fracture the only stillness Sardes Lake would see that day.
Moments later, a metal john boat would glide by, with
my grandfather on the back bench seat with one hand

(09:45):
on the tiller handle and cresting v of the Boks wake,
rippling the serene water behind him. I was never much
of a fisherman, but every so often I would tag
along to check the trot line. Sometimes the hall was
a generous bounty, other times it was slim pickens. Each

(10:07):
family was responsible for one supper during the time together,
but our final feast was always a fish fry, and
the men were in charge. They would fish all week long,
at dusk and dawn and any time in between, hoarding
their catch for the big night. The guys cleaned their

(10:29):
spoils while everyone else bustled about fixing the sides, making
iced tea, and lighting citronella candles. When the frying was
done and all the kids had been called up, we
gathered on the hillside and tucked into our supper, perched

(10:50):
in folding chairs and balancing paper plates in our laps
we visited in between bites of cormeal. Crusted catfish fastened
as the sun melted into the lake and the lightning
bugs began blinking in the giant oaks silverhead. I understood
why summer is better in the South. You can't turn

(11:15):
back the clock, but you can revisit the past, and
these dishes help me to do that. Whether you go
with fresh or salt water fish, whether you choose to
doctor up your hushpuppies and okra or keep them classic,
these recipes can help you relive your best summer memories

(11:38):
or make new ones. You'll come to cherish just as
much and the offering. Here are four recipes cracker crusted
fried fish, creamed corn, Hushpuppies, fried pickle, Okra, and Texas

(12:02):
Caviat Cracker crusted fried fish. Fans of core meal coated
fish will enjoy this pursion that's even crispyer also sold
as cracker meal. The simple breading of crushed saltines and
seasonings give the filets an extra savory crunch. Active time

(12:27):
for the recipe twenty minutes, total time thirty minutes. The
recipe serves six. The ingredients are vegetable or peanut oil.
One cup whole buttermilk, two large eggs lightly beaten, one
teaspoon hot sauce, six four ounce skinless fish filets such

(12:53):
as red snapper or catfish. One cup finely crushed saltine crackers,
about twenty five crackers one in one fourth teaspoon kosher salt,
plus more to taste, one teaspoon garlic powder, one teaspoon paprika,

(13:13):
one teaspoon black pepper, a half a teaspoon cayenne pepper,
coast law, and lemon wedges for serving. Heat to two
inches of oil in a large Dutch oven over medium
to three point fifty. Whist together buttermilk, eggs, and hot

(13:35):
sauce in a large bowl. Add fish let marinade ten minutes.
Stir together crushed crackers, kosher salt, garlic powder, paprika, black pepper,
and cayenne pepper in a shallow bowl. Remove one filet

(13:56):
from the buttermilk mixture, allowing excess to off. Transfer filet
to cracker mixture, pressing to coat. Gently shake off access.
Place breaded fleet on a plate. Repeat with remaining fish,
working in several batches. Carefully add fish to the hot oil. Fry,

(14:21):
turning occasionally until golden brown and cooked through three to
four minutes, allowing oil to return to temperature between batches.
Transfer fried fish to a wire rack, set over rimmed
the baking sheet lined with paper towels, season with salt

(14:43):
to taste, Serve warm with coast law and lemon wedges.
And that was the recipe for cracker crusted fried fish.
Next recipe creamed corn hushpuppies. Adding sweet simmer corn to
the spatter transforms the usual hushpuppies, giving them a light

(15:07):
and tender texture. Active time thirty minutes, total time thirty minutes.
The recipe serves six to eight. The ingredients are vegetable
or peanut oil, two tablespoons unsalted butter, one half cup
finely chopped yellow onion from one onion, one and one

(15:32):
fourth cups corn kernels from two ears, chopped, two teaspoons
kosher salt divided, plus more to taste. One half cup
plus one and one half teaspoon all purpose flour divided,
two thirds cup heavy whipping cream, one tablespoon granulated sugar,

(15:54):
three fourth cup plain yellow corn meal, one and one
half teaspoon baking powder, one fourth teaspoon garlic powder, two
tablespoons whole buttermilk, two large eggs, lightly beaten, and lemon
wedges for serving. Heat two inches of oil in a

(16:16):
large dutch of an over medium to three point fifty.
Melt butter in a large skillet over medium. Add onion, cook,
stirring often until translucent about three minutes. Add corn in
one teaspoon salt, cook, stirring occasionally until corn is tender

(16:39):
about five minutes. Sprinkle one and one half teaspoons flour
over mixture, cook, stirring constantly until combined about thirty seconds.
Gradually add cream and sugar, cook, stirring occasionally until salt

(17:00):
thickens and coat corn. One to two minutes. Remove from heat,
set aside to cool slightly about five minutes. Stir together
corn meal, baking powder, garlic powder, and remaining one half
cup flour and one teaspoon salt in a large bowl

(17:20):
until well combined. Add buttermilk, eggs, and cooled corn mixture,
stirred until just combined. Mixture will resemble a thick handcake batter,
working in several batches. Carefully, add heaping tablespoons of batter
to hot oil. Cook, turning occasionally until golden brown on

(17:46):
all sides about three minutes. Transfer hushpuppies to a wire
rack set over a rimmed baking sheet, season with salt
to taste, served with lemon witches. And that was the
recipe for creamed corn hush puppies. Next fried pickled okra.

(18:11):
Because of its dense interior, okra is a tricky vegetable
to season evenly. The crispy coating is often the star.
By starting with the pickled kind instead of fresh, this
recipe bills flavor from the inside out. Active time thirty minutes,

(18:31):
total time thirty minutes. The recipe serves eight. The ingredients
are vegetable or peanut oil. One sixteen ounce jar pickled okra, drained,
one fourth cups all purpose flour divided, one tablespoon whole buttermilk,

(18:55):
one large egg, lightly beaten, one half cup plain yellow
corn meal one on, one half teaspoon kosher salt plus
more to taste, three forced teaspoon baking powder, three forced
teaspoon garlic powder. Heat two inches of oil in a

(19:16):
large Dutch oven over medium to three point fifty slice
pickled okra in half lengthwise. Patch dry with paper towels
set aside. Place one half cup flour in a shallow bowl.
Whisk together butter, milk, and egg, and another shallow bowl.

(19:38):
Stir together corn meal, salt, baking powder, garlic powder, and
remaining three force cup flour. In a third shallow bowl.
Dredge one piece of okra in flour, shaking off excess.
Dip an egg mixture, allowing excess to drop off. Dredge

(20:01):
okra in cormeal mixture, pressing to coat all size. Place
breaded ochre on a plate or baking sheet. Repeat with
remaining okra. Working in several batches. Fry okra, turning occasionally
until golden brown two to three minutes. Repeat with remaining okra,

(20:27):
allowing oil to return to temperature between batches. Transfer fried
okra to a paper towel lined plate to drain. Sprinkle
with salt to taste, and serve warm. That was the
recipe for fried pickled okra. And finally, Texas caviat coast

(20:52):
law may be the classic side for a fish fry,
but give this super easy dipp a try. The common
adation of crunchy fresh veggies with convenient canned goods will
make it your new favorite for potlucks, picnics, and cookouts.
Active time fifteen minutes, total time fifteen minutes. The recipe

(21:17):
serves eight dice, two red tomatoes, two green tomatoes, one
green bell pepper, two seated hollopan yo chilis, half of
a yellow onion, and one half cup fresh cilantro leaves.
Add to a large bowl. Stir in two fourteen ounce

(21:41):
can drained black eyed peas, one fifteen point five ounce
can drained white hominy, one eight ounce bottle Italian salad dressing,
and two minced garlic clothes. Stir to combine and serve
with tortilla chips. That was the recipe for Texas cavia.

(22:10):
Next piece of cake, chill out, keep the oven off,
and whip up this five ingredient ice box dessert. It
is a no bake chocolate pie. Active time twenty minutes.
Total time twenty five minutes plus two hours for chilling.
The recipe serves ten twenty cream filled chocolate sandwich cookies

(22:36):
such as Oreo, plus more crushed cookies. For garnish, one
half cup butter divided, one and one half cups heavy
whipping cream, one twelve ounce packaged semisweet chocolate chips such
as Garadelli sweetened whipped cream for serving. Greasee a nine

(22:59):
inch pipe play eight with cooking spray and set aside.
Process chocolate sandwich cookies into fine crumb in a food
processor about forty five seconds. Microwave one fourth cup butter
in a small bowl on high, till melted about thirty

(23:20):
seconds with food processor running. Add melted butter, pulse until
well combined about fifteen seconds. More. Transfer crub mixture to
prepared pieplate. Firmly press crumbs into bottom and upsides of
pieplate in an even layer. Freeze fifteen minutes. Meanwhile, heat

(23:48):
cream and a saucepan over medium until steaming. Do not boil.
Pour hot cream over chocolate chips in a large heatproofixing bowl.
Let's stand three minutes. Gently whisked chocolate mixture until smooth.

(24:08):
Cut remaining one fourth cup butter into small pieces and
add to chocolate mixture. Stir until butter is completely melted
and incorporated. Pour chocolate mixture into chilled crust, spreading in
an even layer. It will come right up to the top.

(24:31):
Chill pie uncovered until set about two hours. Top with
whipped cream. Just before serving. Sprinkle with additional crushed cookies.
That was the recipe for no bake chocolate pie. Next

(24:51):
the Cooking School Tips and tricks from the South's most
trusted kitchen. Crispy fried fish in a flash fry like
a pro with our fool proof techniques, and there are
four points. Soak the fish, make a seasoned dredge, coate
it evenly, and don't crow of the pot. Number one,

(25:13):
soak the fish. Whish together buttermilk, eggs, and hot sauce
in a large bowl. Add the filets and submerge completely.
Marinate at room temperature for ten minutes. Number two, make
a season of dredge. Stir crushed saltine, crackers, crackers, salt, garlic, powder, paprika,

(25:35):
black pepper, and cayenne pepper in a wide, shallow bowl
or pieplate until well combined. Number three, coate it evenly.
Remove fish from buttermilk mixture, allowing excess to drip off.
Transfer to cracker mixture, pressing to coat both sides. Gently
shake off excess, and finally, number four, don't crowd the pote.

(26:00):
Add a few filets at a time to the hot
oil fry, turning occasionally until golden brown and cooked. Through
three to four minutes. Let oil return to temperature after
each batch. What's the catch? Our flexible recipe works with
different varieties of fish. Here are six rules to fry by.

(26:25):
Number one, not all white fleshed fish are the same.
The ideal type is firm and has a mild flavor.
Number two. Look for filets that are one half to
three fourths inch thick, so they could cook evenly and
won't fall apart when frying. If the piece tapers at
one end, just trim the thin portion to even it out.

(26:49):
Number three. Run your finger along each filet to check
for bones and remove any that you notice. Number four
Steer away from using fish that are wrongly flavored, like
salmon or tuna. Number five, if you don't live near
the coast, frozen seafood is fine. Thought thoroughly in the

(27:10):
refrigerator and pant it dry before cooking. And number six,
buy fresh fish right before you plan to cook it.
Try not to store it in the fruits for more
than two days. Next, cheers to summer cool off with
this frosty cocktail. Combine one seven hundred and fifty millilters

(27:31):
bottle dry rose wine, one cup thought strawberries in syrup
and two tablespoons of vodka and a gallon zip lock
plastic freezer bay seal Bay freeze until almost solid four
to six hours if desired. Spoon mixture into a blender,
blend until smooth, Pour into four glasses, and garnish with

(27:55):
fresh strawberries. That was a strawberry froze. This concludes Women's
World for today. Your reader has been Rosemary. If you
have any questions, comments, or suggestions about this program, please
call us in our Lexington studios at eight five nine

(28:17):
four two two six three nine zero. Thank you for listening,
and please stay tuned for continued programming here on Radio
HI