Generally, the one feature people comment on and recall about me the most is my smile. Oddly enough, as a third grader, I didn’t like my smile—it was my biggest insecurity because my teeth were so big. Today, it’s hopefully what people remember most about me. There are certainly things that make me smile quite
Frances (2 months old) & McClendon (10 months old) are celebrating their first Easter. Their Dads’ probably remember the bunny tracks I had to clean up on Easter Morning. As you’re hiding eggs, cleaning up from the Easter Bunny, and/or preparing little ones for Easter, slide this delicious breakfast casserole in the oven to enjoy
The signs are up. The azaleas and dogwoods are in full bloom. That’s right, the tournament is a mere week away. In honor of the 2016 Masters, I’m sharing one of my favorite recipes—an Augusta staple—the Green Jacket Salad. Green Jacket Salad Serves: 4-6 people Ingredients: ? cup vegetable oil 1/3 cup red wine vinegar
In-laws have classically been viewed in a not-so-positive light. ?Movies and television shows have done their best to put this spin in place. ?I was lucky with my in-laws but as my children grew, I realized that one day I would be one, too. ?As each of our three sons chose their spouses, my dream
Sunday, May 15th is National Chocolate Chip Day, and we at VeryVera can’t pass up the opportunity to celebrate such a classic?ingredient. There are certainly countless uses for chocolate chips, but I’m all for the old?standby: chocolate. chip. cookies. I feel like everyone has a go-to recipe for chocolate chip cookies, and mine is
That?may look like an ice cream cone being enjoyed by that youngster. However, it’s actually a cupcake. Sometimes things aren’t what they seem, but they could be?just as sweet. Over the last few months, The VeryVera Show team has been partnering up with Immaculate Conception Catholic School in downtown Augusta for monthly cooking classes. Many
Week 1 of VeryVera Cooking Camp 2016 was a success! Our team had the greatest time with our youngest campers of the summer, walking them through simple recipes and laying the groundwork for many years of culinary exploration. While each of our team members?form a connection with each camper throughout the week, it’s tradition for
When the boys were little, my favorite thing was planning the birthday parties. ?We recently celebrated McClendon’s First Birthday and Mom and Dad chose the theme “McClendon’s Yacht Club.” ?The backyard was turned into everything from sand, water and balls to create an interactive experience that resulted in happy, organized and manageable little ones.
Week 2 of VeryVera Cooking Camp brought older children and new adventures!?We?created fun crafts, gained?valuable kitchen?skills, and learned etiquette that will stay relevant throughout life. Each and every student that walked through our door had something special to offer. As is tradition at our end-of-the-week banquet, we handed out course completion diplomas to all and
With Week 3 of VeryVera Camp, we are officially at the halfway mark for 2016! As we build more relationships with campers, it makes it sadder and sadder to know that we have fewer weeks of camp up ahead. Our Intermediate campers immediately wowed us with their knowledge of cooking and prowess in the kitchen.
Week 4 of VeryVera Camp has come and gone, along with our most enthusiastic group this summer! We had such a fun time last week with our oldest group of first-time campers, from making our own icebox pickles to taking a field trip to Good Earth Produce and Garden Center. This week was all about
Week 5 of VeryVera Cooking Camp was a repeat of our Beginner class, but with 24?fresh new faces! This?8-10-year-old class is so popular that we offer two every summer. While most of the recipes and crafts were the same this week, personalities certainly were not. Our July Beginner class added their own flare to our
That’s a wrap! Six weeks of VeryVera Cooking Camp culminated with our Advanced banquet last Friday, July 22nd. Here’s your inside look at how our final and most challenging week of camp played out. This week’s overall theme, Master Chef: VeryVera Edition, was a play on the actual Master Chef certification program by the American
VeryVera is proud to welcome two new interns to #TeamVera! Kielea Loggins is from Cleveland, GA. She graduated in May from the University of Georgia with a B.S.F.C.S. in Dietetics. Kielea’s main focus will be VeryVera Cooking Camp preparations. Fun fact: she likes to sew using a sewing machine! Rachel Schifter comes to us all
First, there was Vera Frances Wright – born 1893 Then there was Vera Frances Wingfield – born 1953 Now there’s Frances Eagle Stewart – born January 28, 2016 Frances was the star of the show at yesterday’s Christening at The Church of The Good Shepherd.? The whole family came together?to celebrate the occasion and then
I am THRILLED to be able to promote the Beaufort Shrimp Festival?, coming up September 30th through October 1st. My husband and I love to catch shrimp off our dock in Beaufort, and I can attest to how fantastic the shrimp in that part of the lowcountry is! ?The beautiful Henry C. Chambers Waterfront Park