![]() Bryan remembers when he was a child plunging the mixture to beat it until it was fluffy since they didn’t have a mixer. Syllabub is another of Bryan’s grandmother’s recipes. For crab, she will use canned lump crab that she drains. Kathryn usually doubles the seafood recipe and makes it at Thanksgiving and Christmas. She said she enjoys sharing her family recipes as they are so good, and would like for others to enjoy them too. One of Bryan’s grandmother’s recipes that Kathryn prepares often is her Seafood Casserole, and everyone asks for the recipe. Now, they have Dolgo Crab Apples and scuppernongs for making homemade jelly to give for gifts. Kathryn picked Dolgo Crab Apples at Bryan’s mother’s house for making jelly. Kathryn is carrying on that tradition with making apple and scuppernong jellies. Kathryn has happy memories of picking blackberries and plums to make jellies with her grandmother, and her mother also made jellies. Kathryn said she enjoys making jelly in the fall and has been making it since she was a little girl. Kathryn prepares a country breakfast before the shoot starts and Smothered Quail for dinner, using a recipe from Brian’s family. They host a dove shoot in the fall with friends coming from out-of-town for the weekend. They have two horses and abundant wild life. The farm is located on many acres outside Auburn where the family hunts and does timber farming. It is a 1946 edition of “Joy of Cooking.” Since it is falling apart, she has gotten a newer copy to use. Kathryn uses her mother’s cookbook called “the bible of cooking” that is falling apart with so much use and notes. One of Kathryn’s favorite rooms is the library, which also houses her cookbook collection. The Blackburns said they enjoy their home, which is reminiscent of ones in Natchez, Mississippi, with elegant rooms throughout. When the girls were growing up, Elizabeth showed horses across the country, while Katy was a competitive cheerleader that kept Kathryn busy. Elizabeth resides in Boston, Massachusetts, and is senior product manager for Intelycare. She also has Make It Perfect Event Planning and is co-owner of the Auburn Food and Wine Festival. Katy, who lives in Auburn, works for the Marsh and McLennan Agency, which was formerly J. Kathryn and Bryan have two grown daughters, Katy and Elizabeth. His mother and grandmother were also good cooks. Bryan, who is from Newnan, Georgia, is a financial consultant with Morgan Stanley. She began dating Bryan, who was friends with her older brother. Kathryn learned from her mother how to adjust recipes and recreate dishes from restaurants.Īfter high school, Kathryn attended Auburn University. Her mother was well organized and adapted recipes. While her mother would sometimes cook the entire meal for parties, later she had caterers assist with large groups. Kathryn also learned how to cook from her mother, who enjoyed cooking and entertained often. It was always like a second home to her, she said, and her grandmother taught her a lot about cooking. Kathryn said she remembers big Thanksgiving meals with all the family. Her grandmother was a wonderful southern cook. While Kathryn grew up in Atlanta in an old house, she spent a lot of time in Auburn visiting her grandparents during summer helping to shell peas and picking corn from their garden at the farm. Her father was the Fulton County Commissioner, and her mother served in the House of Representatives. They lived in Eugene, Oregon, and Jackson, Mississippi, before settling in Atlanta, Georgia. On her mother’s side, Kathryn is related to John Ed and George Mathison, two well-known ministers in the area.Īfter Kathryn’s father graduated in engineering at Auburn, her parents married in 1950. ![]() Her mother’s father, who had been a sharecropper in south Alabama, came to Auburn University to be in charge of the dairy farm and taught the ROTC program. Her dad’s father was a professor and head of the civic engineering department at API, now Auburn University. Her parents, Tom and Bettye Mathison Lowe, both grew up in Auburn. Kathryn especially enjoys her large modern kitchen at Blackburn Plantation where she creates homemade jellies, bakes sourdough bread and cooks delectable meals using treasured family recipes passed down for generations. The Blackburns have a fondness for older homes but wanted to have the conveniences and comforts of a new house. Situated at the end of a long driveway, the classic southern home of Kathryn and Bryan Blackburn sits stately amidst a manicured lawn against a backdrop of deep forest.
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