fall 2024 journal

issue no. 32 | attune

n e w to
e x p lo re
jo' s ro s e
cot tag e
on th e
far m

o f f the
she l f
a lov e
l e t te r to
b oo ksho ps

in the
ove n
flu ff y,
b utt ery
po pove rs

easing
into the
rhythms
of the
season
magnolia.com/journal

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contents
attune
A willingness to tune in to the ways of
our heart and the necessary readjusting
of rhythms as we grow.

18

A CASE FOR BOREDOM

A challenge and a question: Who says
boring has to be bad?

20

SIGNALS OF THE SEASON

Readers share the sights, scents, and
sounds that tell them fall has arrived.

36

F I N D YO U R G R O O V E

The scratch of the vinyl invites us
to listen from the outside in.

90

READ THE ROOM

Every party has a cast of characters.
To understand them, sometimes all it
takes is taking notice.

food
30

ALL RISE

We’re taking fluffy, buttery popovers
to new heights.

46

BETTER TOGETHER

It’s true that sometimes opposites
attract—even on your plate.

76

MOTHE R OF ALL SAUCE S

These five French originals lay the
foundation for meals you know and
ones you’ve yet to discover.

106

RAISING THE BAR

Tasty dessert bars you can bake,
slice, and take on the go.
4

42

design
24

ZOOMING IN

How to style small memorable spaces
at home with an eye for the details.

48

STEP BACK IN TIME ,
S TAY A W H I L E

Take a look inside Hotel 1928: Waco’s
Golden Age-inspired boutique hotel.

66

THE L AKE HOUSE

As they celebrate 10 years of Fixer Upper,
Chip and Jo renovate a Lake Waco house.

100

JO’S DESIGN NOTEBOOK:
BEDROOMS

Tips from Jo on how to create your own
retreat that centers and grounds you.

lifestyle
42

P O S I T I V E LY P E R S I M M O N

A nostalgic look at Jo’s favorite
fall fruit from her childhood.

56

BOOT CAMP

These shoes are made for walking,
dancing, hiking—or wherever fall
takes you next.

84

ONE FOR THE BOOKS

A love letter to local bookstores
and the keepers who curate them.

92

JO’S HERBARIUM COLLECTION:
A R O S E C O T TA G E T O U R

Jo is using this new haven as a place to
preserve nature’s gifts and pass them on.
Photographs by
Kelsey Hansen (this photo)
& Lisa Petrole (page 6)

on the cover

Photograph by Cody Ulrich
5

M A G N O L I A J O U R N A L fall 2024

contents
66

in every issue

10

LET TER FROM THE EDITOR

12

F O L L O W U S I N T O FA L L

Our team’s introduction to the
season and this issue’s theme.

60

NOTE FROM JO:
THE SOUND OF HARMONY

112

CHIP GETS THE L AST WORD

114

SOURCEBOOK

Find information on products
and professionals featured
throughout the issue.

116

M AGNOLIA M ANIFESTO

Tune in to the words that
guide the work and rhythms
at Magnolia.

Magnolia Journal® (ISSN 2474-056X),
August (Fall) 2024, Volume 9, No. 3.
Magnolia Journal is published quarterly by
Meredith Operations Corp., 1716 Locust St.,
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© Meredith Operations Corp. 2024.
All rights reserved. Printed in U.S.A.
6

¨

editor in chief
JOANNA GAINES

editor at large
CHIP GAINES

EDITORIAL TEAM
creative director alissa neely executive editor kaila luna deputy editor mcgee philbrick design director whitney kaufhold
deputy design director alisha williams associate art director keagan coop deputy photography director rebecca beckman
editorial production director hannah harris editorial intern ellie whitaker

M A G N O L I A S TA F F
CONTRIBUTORS
recipe consultants becki shepherd, jamie flanagan,
holly robb, ruby veloz
design consultants kristen bufton, laura tucker,
lindsay ramos, hilary walker, ashley maddox
writers hayley zielke, morgan durick
art director alli mcgrane
photographers danielle jackson, yasmin murphy
stylists arianna jones, lucy diaz
styling assistant morgan kanz
producers liz housewright, jessica vance

PREMIUM PUBLISHING
senior vice president scott mortimer
vice president & general manager jeremy biloon
vice president & group editorial director stephen orr
director, editorial operations & finance greg kayko
senior director, brand marketing jean kennedy
associate director, brand marketing katherine barnet
EDITORIAL
vice president & editor in chief jill waage
executive food editor shelli mcconnell
contributing text manager kathleen armentrout
copy editor erika bjorklund
contributing proofreader carrie truesdell
administrative assistant ashley jacobs
contributing garden consultant johanna silver

CONSUMER MARKETING
marketing directors todd bierle, jill deforest colvig,
shana michael
marketing managers silvia rider, mary amadeo
F I N A N C I A L A D M I N I S T R AT I O N
business director jenna bates
senior business manager lisa carlson
ADVERTISING
senior vice president, group publisher daren mazzucca
vice president, publisher donna lindskog
NEW YORK
account directors lisa isoldi, maria jakubek,
jennifer kalat, deborah maresca, christina farrington
associate account director hayley solomon
CHICAGO
account directors michelle butler-mingey,
vicki sandberg-mcnay, sarah wittosch
WEST COAST
account director cheryl speiser
vice president, marketing jennifer staiman
marketing coordinator kennedy miller
director, sales strategy & insights diane terwilliger
business manager kimberly ko

E D I TO R I A L A D M I N I S T R AT I O N
copy chief erika bjorklund
assistant editorial business manager gabrielle renslow
director, test kitchen lynn blanchard
test kitchen brand manager sarah brekke
photo studio set construction manager dave decarlo
workflow and sets director terri charter
senior director, quality joseph kohler
production director john beard
senior production manager julie strehlow
production director patrick mcgowan
premedia trafficking supervisor sophia mozena
director, premedia imaging michael sturtz
color quality analyst sarah schroeder

8

DOTDASH MEREDITH
president, lifestyle alysia borsa
chief revenue officer, strategic partnerships
brian kightlinger
vice president, lifestyle marketing kristin guinan

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a letter
from the
editor
JOANNA GAINES

FA L L I S N O T O R I O U S F O R F E E L I N G S H O R T, especially

in Texas. Some years, it seems like we blink and it’s already gone.
This fleeting season comes with piles of little graces to feel and
hold—its cool mornings and bursts of color, the heavy knits and
firelit nights. But I’ve learned that those things are most enjoyed by
those who stop long enough to take note. Fall is richest for those
who refuse to miss it.
Something about that resonates with life, I think. How the natural
shifts in our lives hold their own kind of power, create their own
kind of song. It’s a melody that can only play when we let the other
noises in our lives quiet down. This is what drew our team to this
season’s theme of attune. It’s not a word we use every day, but it’s
a word that feels active and alive, careful and purposeful. To us,
it means pausing long enough to see whether the patterns we
practice and the values we hold are in sync and then, if necessary,
readjusting. Attune mimics the season in this way, because fall is
change. Nature grants us permission to follow its lead—to put in
the work that will, in due time, reap a harvest.

This is one of the reasons our team is making a case for embracing
boredom (page 18). What we once dreaded as kids (and maybe still
do as adults) can become an unexpected avenue for self-awareness.
I’m also inspired by the way this kind of margin can impact design.
When we allow ourselves to step back, identify the beating heart of
a place, and give it room to shine, it helps a space feel at ease. Our
team had fun setting these ideas in motion with our most recent
fixer-uppers in Waco: a midcentury-meets-Spanish Revival lake
house (page 66) and Hotel 1928, now open for visitors and locals to
come stay awhile (page 48).
So here’s the invitation: This fall, let’s take a breath, and then, take
note. When we lean in and show up, the ever-elusive season, now
lived in full, won’t feel so fleeting after all. And this time, when the
song of our lives starts to play loud and clear, we’ll know how to
sing the harmony.
Love,

follow along on instagram:
@JOANNAGAINES

10

PHOTOGRAPHY BY CODY ULRICH ST YLING BY ASHLEY MADDOX HAIR & MAKEUP BY SUSIE JASPER

To me, this idea feels contradictory to what the world asks of us.
There’s little room for process, for stillness. These few months are
often crammed with back-to-school routines, early mornings, and
seasonal gatherings, only speeding up fall’s momentary nature. But
stepping on the brakes to let yourself take inventory of how your
days are unfolding, and turning the dial left or right (even just a
few notches), feels like a good kind of resistance that I’m craving
more and more of. When I press flowers in my rose cottage (more
about that on page 92) or get lost in conversation with my family
around the dinner table—those moments of lingering and slowing
are the ones the world and its noise can’t reach. That’s when the
deep and true things within us are really given space to sing.

2
0
2
4

A behind-the-scenes
look at fall 2024
WHY ATTUNE?

attune

TRADITIONAL DEFINITION

Make receptive or aware;
make harmonious
A
T

OUR DEFINITION

T
U
N
E

A willingness to tune in to the ways
of our heart and the necessary
readjusting of rhythms as we grow
12

Like the
harvest
leaves,
we
brighten
as time
shapes us.

ETCHING BY ALHONTESS / ADOBE STOCK

FOLLOW US INTO FALL

our take
on this
season’s
theme

Every season, we choose a theme
that serves as a guidepost for the
issue and all things at Magnolia.
Attune came to mind for fall
because of how it mirrors the
shifts of nature and the beauty
that can only come through
process. The word implies work
and ease, energy and stillness.
When we give ourselves space to
attune to the ways we’re meant to
go, we have a better shot at closing
the gap between where we are and
where we want to be. Of course,
there are no shortcuts to this.
Attuning usually asks us to take
a slower, more scenic path. But
in time, we’ll look up and see the
road was worth it.

We’ve helped millions of
shelter pets find homes,
and we’re just getting started.

JOIN US

AUGUST 10 – SEPTEMBER 10
ClearTheShelters.com
©2024 Hill’s Pet Nutrition, Inc. The Clear The Shelters trademark is owned by NBCUniversal Local, a division of NBCUniversal.

2
0
2
4

WITH

hot seat
we asked,
jo answered
Where was the cover
photo taken?

FOLLOW US INTO FALL

This was taken at my
new and improved rose
cottage at the farm. After
completing the renovation
last fall, this has quickly
become a haven for me
at home. You can read
more about it and how I’m
using it as a place to press
and preserve flowers
on page 92.

WHAT ARE YOU LOVING THIS FALL?
H O W YO U’R E S AV O R I N G T H E S E A S O N

FALL TO YOU IS

R E CO R D YO U’R E P U T T I N G O N T H E PL AY E R

WHAT YOU’RE BAKING

FAV O R I T E T H I N G YO U’R E G R O W I N G I N T H E G A R D E N

THE CANDLE YOU’RE LIGHTING
IN YOUR CART FROM MAGNOLIA MARKET

A
T
T
U
N
E

Maisie
Green Floral
Print Sham
& Quilt

Tulip
Embossed
Spoon
Rest
14

FALL 2024

magnolia post
ATTUNE

Silobration:
October 10Ð12
Our annual homecoming is back for
Year Nine! Join us in Waco for an
evening with Chip and Jo; concerts
featuring Ben Rector, Johnnyswim,
and Amistat; a street vendor fair;
tours; storytime for little ones; and
more. For details about the weekend,
visit silobration.com.

Magnolia Table:
Now Serving Dinner
Meet us at the Table for breakfast, lunch, and dinner!
Starting this fall, the Table will extend its hours to be open
4–10 p.m. Thursday–Saturday for dinner. Bring your
friends, sip cocktails, and try something seasonal from the
menu packed with favorites from Jo’s cookbooks and new
recipes developed by our culinary team.
THE MENU: A SNEAK PEEK

PHOTOGRAPH (TOP LEFT) BY DANIELLE JACKSON

Bavette Steak Frites
44 Farms bavette steak (flank
steak) pan-seared in a black pepper
butter, topped with chimichurri,
and served with a side of houseseasoned fries.
Orange-Glazed Salmon
Salmon fillet pan-seared in an
Old Fashioned-inspired orange
glaze and served with a side of crispy
balsamic-glazed Brussels sprouts.

Honey Thyme Roasted Carrots
(from Magnolia Table, Volume 2)
Whole oven-roasted carrots
tossed in an herb-packed lemonand-honey mixture.
Pumpkin Cheesecake
with Gingersnap Crust
(from Magnolia Table, Volume 3)
Gingersnap crust filled with spiced
pumpkin cheesecake and topped
with a warm caramel sauce,
gingersnap crumbs, and spiced
brown sugar whipped cream.

New Shops at the Silos
We’re flipping three of our six Shops at
the Silos! One will now include tabletop
pieces for entertaining at home. The
second will include crafts, personalized
items, and paper goods. The third
(opening in October) will house all
things holiday.

Follow @visitmagnolia or head to magnolia.com/visit to stay up-to-date.

If you have thoughts about this issue, we want to hear about it! Tag us @magnolia.
15

M A G N O L I A J O U R N A L fall 2024

NEW RECIPES CREATED BY MAGNOLIA’S CULINARY TEAM

just in from
our test kitchen

FOLLOW US INTO FALL

blackberry refresher

3 minutes
MAKES:

1 serving
ingredients

T
T
U

IN WACO, TX

I love this
mocktail
because it’s
sweet and
refreshing,
but it also
has this nutty
warmth that
reminds me
of fall. It just
makes me
want to keep
going back
for refills.
—Jo

PREP:

A

NOW SERVING AT

3 blackberries
2 pumps Amaretto
syrup
1 oz. lemon juice
4 oz. lemonade
2 scoops ice
1 oz. sparkling water
2 blackberries (for garnish)

directions

In a shaker, muddle 3 blackberries. Add Amaretto syrup, lemon
juice, lemonade, and a scoop of ice. Shake vigorously 15 times.
Open the shaker, top with a cocktail strainer, and pour the drink
into a serving glass. Add the sparkling water and a scoop of ice.
Garnish with 2 blackberries on a pick.
make it a cocktail

In a shaker, muddle 3 blackberries. Add 1½ oz. bourbon, ½ oz.
Amaretto liqueur, 1 oz. lemon juice, 1½ oz. lemonade, and a scoop
of ice. Shake vigorously 15 times. Open the shaker, top with a
cocktail strainer, and pour the cocktail into a coupe serving glass.
Garnish with 2 blackberries on a pick.

N
E

16

PHOTOGRAPH BY DANIELLE JACKSON

2
0
2
4

A CAS FR BOREDM

BOREDOM IS OTN VIEED IN A NEGATIVE LIGHT,
BUT WHAT IF IT HAS IT RIGHTUL PLACE IN OUR
INDEX O HUMAN EMOIONS? WHAT HAPPENS IF
W CHOS T EMBRACE BOREDOM IN HOPE O
THE PLACE IT MIGHT LEAD US?

by
Bil Jak Brwnr

Fl 2024

18

Some say it’s a feat to achieve boredom in a world like
this one. And yet, it still comesin moments we do and
don’t expect.
So, in the event that a moment turns dull or a wall is
hit or the to-do list feels monotonous or a certain kind
of disinterest or fatigue or apathy seeps into the same
ol’ everyday routine:
What if, instead of rushing to fill the empty space,
instead of looking to change the tides, instead of
pushing that feeling away …
What if the response to boredom is to just sit in it,
to let ourselves settle into the discomfort of being still,
and to see what rises to the surface of our (finally)
unoccupied minds.
What if a moment turned dull is actually a wide-open
spaceroom enough to ponder and to daydream and to
consider what in the world is worth filling our minds with.
What if our boredom contains within it a certain kind of
spark just waiting to be ignited, an awakening that disrupts
the monotony and leads us toward endless possibilities.
What if hitting a wall is really just a timely reminder
that we are worth more than what we do, that our inherent
value remains even if we produce … nothing.

PHOTOGRAPH BY AKE / RAWPIXEL

And what if boredom, when we embrace it and allow it
to lead us into a place of being still, is really just
a chance to slow down, a chance to take a deep breath,
and a chance to bring about much-needed clarity
in a world that moves so very fast.

19

M A G N O L I A J O U R N A L fall 2024

When PENCILS
ARE SHARPENED
for the first
time and all my
desks have fresh
name tags in my
classroom. The
anticipation of
greeting and
getting to know a
new class family
gets me excited
every year.
—Emma Lee, 40
Massillon, Ohio

Signals of the
Fall is a feast for the senses: the crunch of leaves underfoot, the roar of a
stadium, the tartness of freshly made cider, the welcome chill on your skin, the
whisper of woodsmoke. These signals invite us to look up, look out, and take
it all in. Nature’s long-awaited percussion strikes up a familiar tune, one we
know as soon as it starts playing: The harvest-hued days are back.

When I hear
the SANDHILL
CRANES call as
they fly and head
south, I feel like
all is well in the
world. I scramble
to grab field
glasses and dash
out in the middle
of the street to
locate the V.
—Kathy, 71
Waco, Texas

WE ASKED:

Everyone has
their first of fall—
the moment that
signals the season
is finally here.

own press, and the
tradition continues.
—Hope, 40
Grants Pass,
Oregon

THE SWEET,
TART TASTE OF
CIDER. When I was
in my early teens,
my mom saved up
to buy my dad a
lovely wood cider
press, and our
family of 13 spent
many falls making
our own cider. I
recently bought my

The first family
MUSHROOMFORAGING
adventure! We
spend hours
roaming the forest
20

floor, eager to
be the one to
uncover the
first mushroom
jackpot of the
season. Later,
we celebrate
with a picnic
under the trees.
—Christina, 26
Vancouver,
Washington

Starting the
GRAPE HARVEST
in our vineyards.
It’s so rewarding
to pick the grapes,
knowing how
much time and
effort it takes
to make them
into something
delicious.
—Markus, 56
Sankt Aldegund,
Germany
The annual
ALBUQUERQUE
INTERNATIONAL
BALLOON FIESTA.
I only live four
hours away, so
we’ve made it a
tradition to make
the road trip.
—Belinda, 60
El Paso, Texas

INTRODUCTION BY ELLIE WHITAKER
PHOTOGRAPH (PAPER) BY ADOBE STOCK / AZURE
PHOTOGRAPH (CRANES) BY ADOBE STOCK / GNAGEL

Our family drives
to north Georgia
to PICK APPLES.
It’s a tradition my
husband and I
started in our first
year of marriage
and have continued
with our children.
We come home,
peel the apples, and
make homemade
applesauce for
the little ones—
and a dessert!
—Jane, 32
Hoschton, Georgia

When you
work here,
you grow
here.
We collaborate across specialties and skillsets
We value every voice
We make time and space for learning
We connect the dots between caregivers, families and communities

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Be part of
the magic.

SPIDER LILIES
popping up! The
ones in my yard
came from my
childhood home.
They remind me
of the start of a
new year at my
elementary school
and walking to
school carrying a
“surprise lily” to my
favorite teacher.
—Ann, 65
Bossier City,
Louisiana

STACKING
CORDWOOD to
get ready for cold
winter days. It’s
hard work but so
satisfying. I love
when the sky is
bright blue, the
leaves are a riot of
red and gold, and
there’s a snap in
the air. Fall means
a full woodshed
and appreciating

the transition of
the seasons.
—Gina, 66
Sharon,
New Hampshire
Sitting in the
GLOWING
RED-ORANGE
TUNDRA,
surrounded
by blueberry
bushes, listening
to the plop of

berries in my
bucket. I lose all
sense of time and
am absolutely in
awe of the beauty
and bounty of fall
in Alaska.
—Katie, 49
Talkeetna, Alaska

excitement as we
prepare our 200acre farm for our
annual fall festival.
2024 marks our
22nd year!
—Lisa, 54
Springfield,
Tennessee

My husband and I
own a PUMPKIN
PATCH, so fall
brings lots of

Listening to the
HIGH SCHOOL
MARCHING
BAND practice

from my back
porch swing. My
daughter plays
in the drum line.
We live about a
mile away, but it
sounds so clear
in the crisp
fall morning air,
and it gets me
excited for all the
activities to come.
—Kate, 46
Huxley, Iowa

Each fall we
make SORGHUM
SYRUP. It’s been
a family tradition
for over 100
years! You can
use it on biscuits,
ice cream—
you name it.
—Fran, 62
Cromwell,
Kentucky
My husband is
in the Army and
we’re currently
stationed in
Germany. While
I miss fall in
Missouri, I’ve
come to love
Germany’s unique
beauty—the first
walk through
our little village
as the leaves
change and
THE SCENT OF
APPLE STRUDEL
that wafts from
our neighbor’s
window. Fall at
its finest!
—Kierra, 28
Horbach,
Germany

PHOTOGRAPH (PAPER) BY ADOBE STOCK / AZURE
PHOTOGRAPH (PUMPKINS) BY ABIGAIL JOHNSTON

The taste of
pumpkin funnel
cake at the
Ephrata Fair in
Pennsylvania,
the first
sweatshirt worn
at my daughter’s
soccer game,
and when
my whiskey
barrel planters
transition from
zinnias and
dahlias to DEEP
ORANGE AND
CRANBERRY
MUMS.
—Alicia, 34
Ephrata,
Pennsylvania
22

This School Lunch has No PFA’s.
No Bleach. No Plastic. No Wax.

With IF YOU CARE Paper
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An up-close and personal look
at how to style small scenes in your home.
Each surface in your home is a canvas. Whether it
be a coffee table, bookshelf, or dresser top, these
are as deserving of beauty and story alone as when
part of a whole room. When it comes to styling
these spaces, it helps to pull from a tool kit of
items you’re drawn to or already own—everyday
elements that are harmonious when paired and
can show a glimpse of who you are. There are
no rules here, only tried-and-tested guidelines
to serve as a starting point. After all, styling is
subjective. There’s permission to play, and
fine-tuning is welcome along the way.

STORY BY MORGAN DURICK
PHOTOGRAPHY BY MIACHEL PRUET T

24

26

Begin with Books

Books can lay the groundwork for a
well-styled scene and lend structure to
surrounding decor. You can also use
them as a base for building your scene’s
color palette. Look for books with pretty
binding or typography on topics you’re
interested in. Let them be an invitation
to pause, be curious, and discover
something new.

Create Dimension

Feel the freedom to play with varying
heights, sizes, and materials to add visual
interest. Start with items you already
have on hand, like taper holders, links, or
vessels. As you go, think about what to
add to keep things balanced. For example,
if you already have a stack of books, a
bowl or brass figure will add new shape
and height.

Nod to Nature

Our eyes are drawn to organic shapes,
so plants will always make an impact
in a space. Their soft, irregular forms
that imply movement help break up the
rigidity of right angles and straight lines.
Plants that sprawl or reach up look nice
on a table or console, and long, trailing
plants shine on shelves.

Add a Landing Place

Your most functional pieces, like bowls
and trays, can serve as catchalls for
mismatched items, such as remotes,
fillers, or personal mementos. These
vessels effortlessly provide order and
create a collected look.

Fill with Smalls

This is your opportunity to make space
for the unexpected. Just-for-the-fun-of-it
atypical objects, like matchbooks, dice,
or dominoes, fill in the gaps of your base
layers and add intrigue. Mix up shapes and
materials for dimension and visual interest.

Make It Yours

Sourcebook on page 114

28

Once a year, I make it a point to sort
through all my photos and print off a few
of my favorites. I’ve done this for years, and
it makes such a difference to see the story
of us in our home. Even unconventional
decor (like Duke’s “first home run” baseball)
is worthy of display. —Jo

PHOTOGRAPH (BOT TOM LEFT) BY DANIELLE JACKSON

Do a double take. An intentional look around
your home can shed light on untapped decor
potential. Layer in spare change from a recent
trip, a bowl of printed photos, Grandma’s
knickknacks, home-run baseballs, or
anything tethered to a personal memory. This
kind of styling, with heart and soul, makes us
feel known in the spaces we love.

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30

STORY BY ELIAS GROUHI
PHOTOGRAPHY BY KELSEY HANSEN
PRODUCED BY SCOT T J. JOHNSON
FOOD ST YLING BY CHARLIE WORTHINGTON

Popovers are traditionally a savory side dish. But inside
their golden, crunchy exteriors is a buttery, pull-apart
center that can take our palates almost anywhere. One
oh-so-simple base batter is all we need to set flight, reaching
new heights with each easy add-in. Next stop? Sweet and
savory comforts as we dip, mop, sop, and spread.

TA ST ES L I K E T R A D I T I O N
IN THE MAKING.

M A DE W IT H M I LK FROM GR A SS - FED COWS T H AT
GR A Z E ON THE LUSH PA STURES OF IREL AND.

Popovers
PREP:

DARK
CHO COL ATE
POPOVERS

10 minutes B A K E : 30 minutes
6 popovers

MAKES:

1 cup 2% milk, at room temperature
2 large eggs, at room temperature
1 Tbsp. melted ghee (clarified butter)
or vegetable oil
½ tsp. kosher salt
1 cup all-purpose flour
1 Tbsp. melted ghee (clarified butter)
or vegetable shortening
Place a six-cavity popover pan in oven;
preheat oven to 450°F. To a medium bowl
add milk, eggs, 1 Tbsp. melted ghee, the
salt, and flour in the order given. Whisk
until smooth.
2 . Carefully remove hot pan from oven.
Brush cavities with 1 Tbsp. melted ghee.
Quickly pour batter into prepared cavities,
filling each about two-thirds full.
3 . Place pan in oven; reduce oven
temperature to 400°F. Bake 30 to
35 minutes or until deeply golden.
(Important: Don’t open the oven!)
Immediately after removing from oven,
prick tops of popovers to let steam escape
and maintain crispiness. Remove popovers
from pan and serve immediately.
1.

Jo’s Take
I wanted to put my own spin on the
classic popover and create a recipe
with denser, delicious, bready insides.
The secret: more eggs and more fat
(including butter, of course). You
can find my popover recipe on page 9
of my cookbook Magnolia Table,
Volume 3. Try both recipes and see
which one hits the spot for you! —Jo

ALMOND
POPOVERS

32

H O N E YCINNAMON
BUTTER

CINNAMONSUGAR
POPOVERS

33

M A G N O L I A J O U R N A L fall 2024

GRUYÈRE
AND ONION
POPOVERS

HERBPA RM E S A N
POPOVERS

G A R L I CHERB
BUTTER

34

Explore New Flavors
GRUYÈRE AND ONION

Prepare as directed, except add 2 Tbsp. finely shredded Gruyère cheese,
1 Tbsp. caramelized sweet onion, and ½ tsp. fresh thyme leaves with the
milk. (To caramelize onion, cook ¼ cup finely chopped sweet onion in a
small skillet with 1 Tbsp. salted butter over medium-low 20 minutes or
until deep golden brown, stirring occasionally.)
H E R B - PA R M E S A N

Prepare as directed, except add 2 Tbsp. finely shredded Parmesan cheese;
1 Tbsp. chopped fresh parsley, chives, or dill; and 1 small clove garlic,
minced, with the milk.
ALMOND

Prepare as directed, except add ½ tsp. almond extract with the milk.
Sprinkle batter in pan with 2 to 3 Tbsp. sliced almonds. Brush freshly
baked popovers with 2 Tbsp. melted salted butter and sprinkle tops with
coarse sugar.
CINNAMON-SUGAR

Prepare as directed, except add ½ tsp. each ground cinnamon and vanilla
with the milk. Brush freshly baked popovers with 2 Tbsp. melted salted
butter and sprinkle tops with a mixture of 2 Tbsp. granulated sugar and
½ tsp. ground cinnamon.
DA RK CH O CO L ATE

Prepare as directed, except add 1 Tbsp. grated semisweet chocolate and
1 Tbsp. granulated sugar with the milk and substitute 2 Tbsp. unsweetened
cocoa powder for 2 Tbsp. of the flour. Before serving, dust popovers with
powdered sugar.

Finish Them with Butter
G A R L I C- H E R B B U T T E R

Stir together ½ cup softened salted butter; 2 Tbsp. finely chopped fresh
parsley, chives, or dill; and 1 small clove garlic, minced, in a bowl.
H O N E Y- C I N N A M O N B U T T E R

Stir together ½ cup softened salted butter, 2 Tbsp. honey, and ½ tsp.
ground cinnamon in a bowl.

Tips + Tricks
•
•
•
•
•
Sourcebook on page 114

35

Classic popover pans (with six cavities that are deep and taper
slightly) work best, but if you don’t have one, opt for a standard
2½-inch muffin pan.
To really reach the iconic popover height, use room-temperature
eggs and milk.
Preheating the pan at a high temperature creates a crispy exterior and
the steam needed to lift popovers.
To reheat leftovers: Place popovers on a baking sheet and bake in a
400°F oven 5 to 10 minutes or until hot and crisp. Serve immediately.
Popovers can have a mind of their own, so if they vary slightly from
batch to batch, don’t sweat it. They’ll still be delicious.

M A G N O L I A J O U R N A L fall 2024

that sometimes it’s better to take the long way around.
36

STORY BY CRAIG CUNNINGHAM PHOTOGRAPH BY ABIGAIL JOHNSTON

In a world of quick skips and playlists,
the record player on the shelf offers a reminder

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T

his moment
calls for a
reorientation.
A reset. An
antidote to the noise.
To choose a record, pull
it from the sleeve, and
place it on the player is
an intentional ritual.
There’s no hurry to
jump ahead, no reason
to wonder what’s next.

The music will do the
work. The needle lays
in the groove and works
from the outside in,
winding like a river
toward a destination
that cannot be seen
from afar. The listener
dares to let go of
control, to float along
in submission to the
groove, to rediscover

forgotten joys. Let every
song take care of itself.
Let the moment take
care of itself.
This is a journey of
B-sides, of the imperfect.
No doubt, there will be
bumps and bruises. The
scratches will reveal
themselves with every
turn. That’s OK. That’s
to be expected. Each one

has a story to tell. Each
one is a reminder to
trust, to take the slower
way. Each one wages
war against the need to
click and drag and skip
and stop and start and
oversee the soundtrack
of life.
And when the record
stops spinning, the choice
is offered once again ...

PL AY IT BACK . FLIP IT OVER . OR , TRY SOM E THING NEW.
38

For me, buying a
record is similar
to shopping for
antiques. It’s all
about the thrill
of the hunt.
Even if I set out
for something
specific, the best
finds are the
ones I just sort of
stumble upon. A
cover that stops
me in my tracks
or an old favorite
I haven’t thought
about in ages.
—Jo

PHOTOGRAPHS BY STOCKSY / TAYLOR ROADES (ABOVE LEFT), ABIGAIL JOHNSTON (ABOVE)

LET THE
MUSIC LEA D

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Savor the Season
Myrtle Beach
D O W N TO W N C O N WAY

Hold on to that sweet
summer feeling well into
fall and beyond in Myrtle
Beach, South Carolina.
Shop, stroll, dine, and
explore nature during an
unforgettable vacation in
s u m m e r ’s e x t r a s e a s o n .

O. A . K . P R I M E K I TC H E N A N D B A R

FIND LOCAL
TREASURES
T h ey ’ l l s h o w yo u
t h e ro p e s a t T h e
Ha m m o c k S ho p s
V il l a ge , a b e love d
s h o p p i n g d e st i n at i on
i n Paw leys I s l a n d .
S i n c e 1 9 3 8, i t ’s b e e n
h o m e to t h e reg i on’s
s i g n a t u re h a n d w ove n ,
co t to n ro p e h a mm ock .
Wa tch w e avers m a ke
the swinging beds
a n d gi ve o n e a te st
n a p. T h e v i l l a ge’s
s h o p s s el l a pp a re l ,
j e w e l r y, w i n e , b ake d
go o d s , c a n d y, a n d
co a s t a l- i n s p i re d g i f ts .

Gaze at Gardens

Ce leb ra te f al l’s s ple
Bro ok g re e n G a rd e n s. Autu m n a c c ent uate s it s ka
di spl ay o f ann ua l s , pe re nn ia ls , s h r ubs , and t rees
Ha rve s t H om e We e ke n d Fest i val ( O c tobe r 5 –6 )
pu mp ki n de c o ra t in g, a hay m a ze, f oo d , and a r t . S
ga rde ns glo w d u r in g N i gh t s o f a Th o us an d C an d
eve n t w i t h m o re t h a n 2 ,7 0 0 c a n dles , s ta r t ing N ov

F I N E - D I N E O N D AT E
Couples can reconnect over romantic m
elegant eateries all throughout Myrtle B
Hook & Barrel puts an eco-friendly spi
by focusing its menu on sustainable fish
produce. Big Chill Island House stamp
passport with flavors from Hawaii, Mex
South America, and South Carolina Low
Hot Fish Club, with roots in a 1792 soci
open to anyone who appreciates gourm
drinks, and lively company. Chef Jerret
and mixologist Chris “Smallz” Roberts b
moves and innovative grooves to O.A.K
Kitchen and Bar, an intimate and inviti
experience. Try grilled octopus, New Ze
chops, and The Smoking Gun cocktail.

Indulge at the Inlet

positively
persimmon
I’ve had a fondness for persimmons as long as I can
remember. My mom always had them on hand, so they remind
me of my childhood. It was years before I learned that a lot
of people are unfamiliar with this fruit. Apples or pumpkins
might be seasonal staples to someone else, but persimmons
are a key marker of fall to me. They’re delicious to eat and
also lovely to look at—styled in a vase or bowl or simply
growing outside. Now I have a couple of persimmon trees at
the farm. Crew loves to eat persimmons for a snack, and it
was actually Ella’s idea to spotlight them in the magazine. It’s
sweet how something nostalgic for me has become a treat for
my kids too—something we can share and enjoy together.
—Jo

42

PHOTOGRAPHY BY KELSEY HANSEN
PRODUCED BY SCOT T J. JOHNSON

An unexpected fall fruit beckons us to enjoy the season in full.

43

M A G N O L I A J O U R N A L fall 2 0 24

fun
to eat
— Dried as
persimmon chips
— Sliced and
eaten with
drizzled honey

The two most popular species
grown in the United States are
Fuyu (pictured) and Hachiya.
Fuyu persimmons,
short and squatty, are
nonastringent, meaning they
taste delicious with the skin
on whether they’re hard or
soft. Their flavor is mild and
crisp like cantaloupe.
Hachiya persimmons,
long and acorn-shaped, are
astringent, meaning they’re
too bitter when they’re firm
and need to be ripe and
almost mushy before eating.
Their flavor is sweet like
maple syrup.

— Paired with
feta for
an appetizer
— Baked in bread
or a tart
— Added to a salad
— Brewed leaves
(fresh or dried)
for tea

fun to know
— Persimmons are high — Persimmons make
— A persimmon tree can
in vitamins C and
beautiful trees. They
take up to seven years
A, potassium, and
provide year-round
to first produce fruit—
antioxidants. The fruit,
interest with their
and then it will produce
as well as the skin, is
bright green spring
for decades.
also rich in fiber.
leaves, summer fullness,
fall color, dangling fruit,
and textured bark.
Sourcebook on page 114
44

46

STORY BY ALYSSA SHULTIS ILLUSTRATIONS BY BELL A WALL ACE

One of these things is not like the other, but the two still get along all the same.

But other delicious duos are iconic for reasons we can’t put
our finger on other than they just … make sense. Is it a case
of opposites attract—like cheddar cheese paired with a warm
slice of apple pie? Or maybe the appeal comes from a contrast
of textures and flavors, like pineapple on pizza or peanut
butter paired with pickles. Whatever the reason, what started
as novelties or oddities turned into beloved mismatches that
go hand in hand. And they’ve taught us an important lesson:
You’re never too old to play with your food.

playful pairings that are better together

some tasty twosomes
are timeless classics,
like milk and cookies
or eggs and bacon.

strawberries
& balsamic
pizza & ranch
sweet tea
& lemonade
potato chips
& chocolate
pears & blue cheese
french fries
& milkshake
peanuts & cola
cheese & honey
chicken & waffles
strawberries
& chocolate
coffee & donuts
apple pie &
cheddar cheese
root beer
& ice cream
peanut butter
& pickles
tomato soup &
grilled cheese
pineapple & pizza
eggs & ketchup
avocado &
chocolate
vanilla ice cream
& olive oil
watermelon & feta
tropical fruit &
tajin seasoning
ham and cheese
sandwich & jelly
grapes &
peanut butter
soy sauce
& ice cream
hot chocolate
& cayenne pepper

47

M A G N O L I A J O U R N A L fall 2024

St ep Bac k i n Ti m e

STAY A WHILE
c o me in s id e a nd e x p l o r e h o t e l 1928 in w a c o, t e x a s .

photogr aphy by lis a pe trole

s tor y by joanna g aine s

48

PHOTOGRAPH (ABOVE RIGHT) BY CODY ULRICH FOR HOTEL 1928

a d o w n t o w n d a r l in g

it’s

been almost a year since Hotel 1928, our largest fixer-upper yet, opened its doors to guests
in the heart of downtown Waco, and my breath still catches when I cross the threshold.
After decades of sitting vacant, this building now brims and bustles with all the life a hotel should have—
helping guests feel at home and harkening back to this building’s origin story of a community living,
dining, and celebrating together.
Built in 1928, the 53,000-square-foot Karem Building hosted a local social group known for its
outreach, philanthropy, and community gatherings. The building withstood several renovations and
even a tornado that devastated most of our downtown in 1953. During our first walk-through, Chip
and I were amazed at how much of the building’s unique architecture was still intact. Even though the
building had been untouched for 20 years when we bought it in 2018, it was still a breathtaking canvas
we wanted to revive and do right by.
We got the opportunity to partner with Ben Weprin of AJ Capital Partners, whose expertise in the
world of hospitality is unmatched. When we walked the space together, our minds were spinning with

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ideas of how we could restore this landmark property and turn it into a boutique hotel. It felt like the
building’s story could finally come full circle—restored to welcome people in again.
Renovating the hotel was a master class in how to honor a building’s history and make each space periodappropriate but also decidedly Magnolia. Many spaces throughout the property were left untouched, and
original elements, including the exterior masonry, terrazzo flooring, cased openings, and wood window
frames, were saved everywhere possible. All new design elements and finishes were chosen to reflect the
architecture’s Moorish Revival design influences and to spark nostalgia for the roaring twenties—that
golden age of American culture when anticipation was high and the future felt bright.
We chose textiles, furniture, and decor that felt warm and inviting—to stir curiosity and prompt
someone to linger a little longer. But we also wanted to tell the story of Waco. We were so fortunate to
purchase historic photographs from the family of James Jasek, who has been documenting the ongoing
tale of this town since 1953. That storytelling across the hotel’s walls is what makes this place uniquely,
beautifully Waco’s.
So much of the work we do at Magnolia begins from a place of hospitality, and Hotel 1928 feels like
an extension of that intention. As a guest, you feel like you’re stepping into a story both already written
and still unfolding—a century-old tale of a resilient town, but also a new chapter with memories you’re
making as you call this hotel, even just for a night, home.

50

DINE:

PHOTOGRAPH (ABOVE RIGHT) BY CODY ULRICH FOR HOTEL 1928

51

M A G N O L I A J O U R N A L fall 2024

a l w ay s a r o a r in g g o o d t ime

Each dining space is
distinct in its look,
feel, and offerings, so
there’s something for
everyone. Our little
café (left) is perfect
for a morning coffee or
an afternoon catchup with friends. The
Brasserie (above) has
a sophisticated feel
and offers a menu full
of twists on Southern
classics. A little more
airy and delicate,
Bertie’s (opposite)
serves seasonal
dishes—and sweeping
views of Waco from its
rooftop patio and bar.

a t i me t o r e me m b e r

LOUNGE:
We intentionally designed and styled
the lounge areas with a cozy, nostalgic
feel. We wanted to set up spots where
guests could enjoy conversation, a
board game, or a good read. You’ll
notice many books throughout the
café lounge (below) and the library
(opposite), which are all pulled from
the collection of renowned novelist
Larry McMurtry. As an ode to his
craft and legacy, we dedicated a spot
along the back wall for his portrait
and typewriter (left).

52

53

M A G N O L I A J O U R N A L fall 2024

S T AY :

From Day One to final reveal, watch
Hotel 1928’s transformation on
Magnolia Network. Book your stay at
thehotel1928.com, and find products
from the spaces in our Sourcebook on
page 114.
54

e l e g a n c e a nd c h a r m a w a i t

All 33 guest rooms offer both a
timeless look and hometown comfort.
Thoughtful amenities, lush textiles, and
the blend of tonal greens, rust, and
neutrals create the kind of calm that
you crave on a getaway. My favorite
room is the one with these original
keyhole windows (above)—it adds an
architectural focal point that celebrates
the building’s rich history. Counter
to your typical cookie-cutter hotel
bathroom, we went for a deep green,
brass, and elevated details (left).

50

|

Explore these fit-for-the-season
shoes and discover the pairs
and paths meant just for you.

STORY BY HAYLEY ZIELKE
PHOTOGRAPHY BY MIACHEL PRUET T
ST YLING BY AUDREY DAVIS
MARKET EDITING BY VANESSA POWELL

Here’s to new shoes that become old
staples—companions for the activities
you love most. Whether they sweep
you off to the mountains, around the city,
through the garden, or onto the dance floor,
this ever-growing crew of boots, clogs, and
kicks can help you find your footing and
fall into the right rhythms all season long.
For any plan and every hobby, stay on track
with these ready-to-roam recruits.
56

LEAKS
HAPPEN.
ODOR
SHOULDN’T.
New FreshSense™ system
locks in odor and wetness from
bladder leaks—giving you up to
100% fresh protection.

For Wherever
Fall Takes You
Sorel Tivoli IV Boot in Quarry:
Ensure your toes stay warm and
toasty when autumn starts to look
like winter.
Merry People Bobbi Ankle Rain
Boot in Denim Blue: A cure
for rainy-day blues—made to
splish, splash, and stroll no matter
the weather.
Danner Mountain Light in
Cascade: Leather that wears
well when hitting the trails, be it
muddy, dusty, or in-between.
Tecovas The Annie Cowgirl Boot
in Caramel Bovine: A classically
Western design invites you to go
dancing again (and soon).
Hoka Anacapa 2 Mid GTX in
Green Moss/Agave: Tread lighter

with a flexible-yet-sturdy format
and recycled materials to boot.
Muck Original Ankle Boot
in Brown: Waterproof with a
cushioned layer—ideal for gardening,
camping, or errand-running.
L.L. Bean Boot Rubber Mocs in
Tan/Brown: Made in Maine with
a nostalgic look for adventures by
the sea or through the woods.
Blundstone Lace-Up Boot in
Oat: Classy and casual for taking
a turn about the town or heading
out on a trip.
Hunter Neoprene Gardener
Clogs in Dark Olive/Clay:
Easy to slip on and off so you
can tend to the garden whenever
inspiration strikes.

58

I know clogs
might be a stretch
for fall. But in
Texas, I’m in the
garden yearround, so I’ve got
my eye on these.
—Jo

Sourcebook on page 114

the sound of harmony
the road. But the beauty of being attuned is that it can also show
a designer, I’m drawn to seek the harmony in things.
you the things worth beholding. The million wonders to savor.
How color can balance a room. How furniture can
The thousand reasons to say thank you. There’s the reality that
create symmetry. How pattern and texture can add visual
we may not like what we see when we look curiously. Or we
interest. How, then, all those things work together to make a
may worry that stepping off the treadmill that keeps us going
space feel like home. I’ve grown to love the challenge of this,
and doing will only make it harder to jump back on and catch
walking into chaos and creating order, fine-tuning the look or
back up. But it also might be our only shot to catch our breath.
feel of every little piece until it all flows beautifully.
The only time our soul gets its chance to catch up with us.
I’m a fixer, a refiner—and in some ways I’ve made a career
So, I’m making a promise, and I’m forcing myself to pause,
out of sharpening the instinct that draws my eye toward
purposefully, for the next little while. For me, it begins with
the off-balance and out of sync. The part that can be harder
pulling back in some areas at the office. Because, the truth is,
is the pausing. Turning my gaze inward. Looking curiously at
I love to work. Discipline, for me, isn’t getting to the office by
the chaos of my own busy life to try to create some order or
8 a.m. Discipline, for me, is going in late.
fine-tune a few too-familiar ways of living
The break you may need could be from
that may no longer serve me. Because,
something
else entirely. Is there a part of
while self-reflection is healthy and good and
“Tuning in
your life that feels blurry? A problem you
necessary, it can be uncomfortable. It can be
gives
us
can’t seem to untangle? A decision that has
quiet. It can go slow. It can make you secondno clear answer? Perhaps you can’t name it
guess, well, everything.
permission
but something just feels out of sync. Let’s call
These quarterly columns I write tend to
to
pause
the
a time-out for a moment so we can tune in
require it of me, but left to my own devices,
and reset our intentions.
I’m not convinced I’d volunteer to tune in to
background
In the end, here’s what I’m hoping for: the
my yeses and nos long enough to see if more
beauty of what we’ll see with this little bit of
thought would have me choose differently.
music and
clarity. There may be some discomfort and
I’m more likely to tell myself that the timing is
rewrite
which
awkwardness at first. But slowly, truth fills
no good now and that I’ll have more capacity
the space we’re making. Maybe something
once we get through this busy season or after
notes come
does need to change. Or maybe you realize
the next project crosses the finish line.
next.”
that you’re already living the life you dreamed
But deep down, I can admit there are days
of. You only needed clearer eyes to see it.
when I feel like I’m living in a held breath.
Our team chose the theme of attune for
Days when I wonder whether my minutes
our fall issue on purpose. This time of year feels rich with
and hours really reflect the things I value most. But: attune. This
acknowledgement. Fall stirs the leaves, the wind, the dust
theme we’re exploring begs for movement, for interruption. It
beneath.
The trees outside make a show of tuning in to the
reminds us that it’s OK to adjust and readjust the rhythms and
natural shifting of things, shaking off what’s worth shedding,
choices that have become our way of life if the promise is more
undeterred by a more stripped-down posture of living. Nature,
peace, more days of feeling at ease within the life we’re scripting.
one of my favorite teachers, understands what we sometimes
Tuning in gives us permission to pause the background music
forget: Refining what we know is how we grow.
and rewrite which notes come next.
This season, I’m going to follow nature’s lead. I’ll look to the
Perhaps this doesn’t feel necessary to you. Maybe you walk
trees and their changing leaves, and I’ll tune in to what’s worth
through the present with a certain sureness about where you
shedding and worth keeping. I’ll pause, with purpose, until the
are, the rhythms that define your days, and the destination
new melody that holds me starts to sound like harmony—when
you’re headed for. But there’s a good chance you haven’t always
life flows beautifully and it feels like home again.
felt so sure of things. Or you might not again somewhere down

ILLUSTRATION BY LIDA ZIRUFFO

As

61

M A G N O L I A J O U R N A L fall 2024

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64

STORY BY KATE WAITZKIN PHOTOGRAPHY BY DANIELLE JACKSON
ST YLING BY ARIANNA JONES PRODUCED BY ELIZABETH HOUSEWRIGHT

REMEMBER,
N AT U R E W H I S P E R S ,
THERE IS TIME FOR IT ALL .
S O F T E N T H E U R G E N CY
A N D M OVE W ITH E AS E .
PAT I E N C E I S YO U R A L LY
ON THIS JOURNEY
OF CHANGE.

65

M A G N O L I A J O U R N A L fall 2024

66

THE

It’s hard to believe this year marks 10 years of Fixer Upper,
and we’re celebrating with one of our favorite projects yet:
this dreamy family home tucked away next to Lake Waco.

Story by

JOANNA GAINES

Photography by

LISA PETROLE

O

ver the past decade of renovating homes, Chip has kept a long
bucket list of types of properties he’d love to flip one day. He’s been
spontaneous and bold enough to actually buy a handful of them
(some with my prior knowledge, some without). But in celebration of
the 10-year anniversary of the first full season of Fixer Upper, it’s been
quite the cherry on top to cross another project off his list: a lake house in Waco.
Lake houses are hard to come by here, so after years of waiting, it felt pretty special
when the right house popped up at the right time. This 5,000-square-foot home, nestled
among the trees and overlooking Lake Waco, was custom-built in 1965 and underwent
a remodel in 1980. From the remodel onward, the house adopted a myriad of styles over
the years. There were some quirky additions like school-style water fountains, a textured
column in the middle of a bedroom, and a glass block shower in the primary bath.
I guess you could say this project was like a treasure hunt for our team—we had to
sift through each chapter of the home’s story to peel back the layers and decide how we
wanted to piece it back together. Once we found the blueprints from 1965, we decided we
wanted to turn back time and echo some of the original homeowner’s initial intentions
and decisions for the home. We relied on clues—key design elements like the low-pitched
roof, clean lines, and grand arches—to guide ourselves back to the home’s original
midcentury and Spanish revival styles.
One of my biggest priorities was to bring in more natural light and maximize every
chance to catch a glimpse of the lake. We enlarged windows, added skylights, installed
exterior doors, and cleared overgrown landscaping in the backyard so the gorgeous views
were never far away. We carried other motifs and themes throughout the home to honor
its key styles: custom furniture pieces that were equally functional and beautiful, terrazzo
flooring, and earthy green tones, along with arched elements, plaster finishes, and
terra-cotta hues, to echo the Spanish revival aesthetic.

68

Entry
At first the entry looked
a little bland, so we wanted to create
showstopper elements to welcome
guests when they arrive. We chose
prepoured terrazzo flooring for a
midcentury element, and our incredible
team designed and built this custom
stairway to give visual impact.

Library

When you enter the home,
you’re greeted with the earthy,
cozy library. There wasn’t enough
depth on the back wall for a full
bookshelf, so our team designed
a grid accent wall with just enough
room for books, records, and decor.

Kitchen

To add more light to the kitchen and for easy access to the
backyard, we added an exterior door. We installed a quartzite backsplash
and countertop and custom metalwork around the vent hood.

70

Butler’
s
Pantry
There was already
a storage closet in
the kitchen, so we
decided to maximize
the space and turn it
into a hidden butler’s
pantry. With a home
this size, I knew the
homeowners might
appreciate more
room for storage and
prep work, especially
for hosting.

Dining
Room
To keep the natural
light flowing
throughout the home,
we installed skylights in
the dining room. This
space has a nice peek
into the courtyard,
which includes a water
feature (thanks, Chip)
and a koi pond.

Living
Room
The main living space had existing windows, but
I didn’t think they did the view justice. After
some debating, Chip and I agreed to extend
the windows by an extra foot—and it really paid
off (page 66). The ceiling beams are original to
the house, and we kept this room saturated and
grounded with midcentury colors.

72

Rec
Room
This room was one I
couldn’t wait to get my
hands on. We found
and fell in love with this
pressed volcanic ash tile
for the floor—it looks like
terrazzo but has more
depth. The cherrywood
millwork on the walls,
custom sectional,
and vintage-inspired
fireplace all call out that
midcentury style.

Throughout the process of piecing this home back together, Chip and I would
reminisce and laugh at all the mishaps we’ve experienced over the past 10 years of doing
this whole Fixer Upper thing together—and they continued with this project too. (Some
things you never outgrow.) It was fun to mentally roll back the tape on this wild journey:
a decade’s worth of demo days, late-night stagings, and big reveals. I used to second-guess
my instincts. Now I’m quicker to trust my gut. I used to play it safe on preferences and
styles, and now I don’t just tolerate newness in design, I crave it. With the lake house
alone, we’ve experimented and tackled features we never have before.
But some things have remained, like our long history of being drawn to the forgotten or
misunderstood spaces that just needed someone’s curiosity and care. We love to clear off
the dust so you can appreciate a piece's or home’s unique origin. And above everything else,
we’ve always believed in home. That’s what we’re after with every project, every renovation.
It’s the beating heart that fuels everything we do.
So when Chip and I stand side by side and look out over the landscape of this lake
house property, we see a lot more than Lake Waco or the lush canopies that frame it. We
see every family, teammate, and home over the past decade that brought us here. And
that’s a view I don’t want to miss.

73

M A G N O L I A J O U R N A L fall 2024

Primary
Bedroom
For the primary bedroom, we
installed a custom backing and
headboard. I love all the varying
textures here, including the
wallpaper carried over from the
library, soft green corduroy, and
rich cherrywood—a key element
throughout the home.

74

Bedroom
Nook
The primary bath had
a strange layout with
some unusable space,
so we decided to convert
that area into an inset
seating nook in the
primary bedroom.

Primary
Bath
This bathroom had one of the most dramatic transformations in the house. We had to
Sourcebook on page 114

completely gut the room and start from scratch. We installed black terra-cotta tile for
the floor, steel powder-coated metalwork and reeded glass for the toilet and shower
areas, and a quartz countertop.
75

M A G N O L I A J O U R N A L fall 2024

Five foundational sauces tell us the origin story of French cuisine
and form the building blocks of many meals we know and love.

story by ALYSSA SHULTIS
recipes by ELLEN BOEKE
photography by KELSEY HANSEN
produced by SCOTT J. JOHNSON
food styling by CHARLIE WORTHINGTON
76

The right sauce can turn a good meal into a great one. Rich,
flavorful, and indulgent, sauces are the pièce de résistance
when creating craveworthy cuisine. And while thousands of
sauce recipes have been created, many of the French classics
are derived from five original sources.
Hollandaise, tomato, béchamel (white sauce),
espagnole (brown sauce), and velouté were
identified as the bases for all sauces used in classic
French cuisine by Auguste Escoffier, when he
named them in his cookbook Le Guide Culinaire
more than 120 years ago. He had worked in the great
kitchens of Paris, London, and Monte Carlo and was
considered one of the best chefs in the world.
Each distinct in preparation and flavor, these five
sauces have since made their way from French fine
dining to home kitchens everywhere. When you know the
base recipes and how to tweak and tailor them, you unlock
secrets to creating truly memorable meals—the familiar ones
you hold close and the ones you have yet to make.
77

M A G N O L I A J O U R N A L fall 2 0 24

15 minutes
M A K E S : 6 servings

hollandaise sauce

PREP:

eggs + melted butter +
acidity, thickened by
emulsion
5 minutes
C O O K : 15 minutes
M A K E S : 2 cups
PREP:

6 large egg yolks
2 Tbsp. + 1 tsp. fresh
lemon juice
1½ Tbsp. water
1 cup + 2 Tbsp.
(2¼ sticks) salted
butter, melted
⅛ tsp. cayenne pepper
⅛ tsp. ground white
pepper

R OA S T:

15 minutes

1 2- to 2.5-lb. whole salmon fillet, cut
into serving-size portions
2 Tbsp. olive oil
1 Tbsp. chopped fresh dill
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 lemon, thinly sliced and halved
Hollandaise Sauce (left), warm
Cayenne pepper (optional)

Combine egg yolks, lemon
juice, and the water in a
medium stainless-steel
bowl or the top of a double
boiler. Nest the bowl over
a pot of simmering water
(the bowl should not touch
the water) and whisk until
the egg yolks thicken
and double in volume.
Whisking constantly, add
the butter in a slow, steady
stream. Continue cooking,
whisking constantly,
4 to 5 minutes or until
sauce is thickened and
has increased in volume.
Remove from heat and
stir in cayenne and
white pepper. To store,
place cooled sauce in the
refrigerator up to 3 days or
freeze up to 6 months.
TIP

If hollandaise sauce
breaks, use an immersion
blender or whisk to blend
until thickened. To thin,
add a little warm water.

78

Preheat oven to 400°F. Line a large rimmed
baking sheet with foil or parchment paper.
Place salmon skin side down on baking sheet.
In a small bowl stir together oil, dill, salt, and
black pepper. Brush over salmon. Top with
lemon slices.
2 . Roast 15 to 20 minutes or until fish flakes
easily. Serve with Hollandaise Sauce. If you
like, sprinkle with cayenne pepper.
1.

5 minutes
C O O K : 8 minutes
M A K E S : 2½ cups

PREP:

¼ cup (½ stick) salted
butter
¼ cup all-purpose
flour
2½ cups milk, room
temperature
¾ tsp. kosher salt
¼ tsp. white pepper
¼ tsp. freshly grated
nutmeg (optional)
Melt butter in a medium
saucepan over medium.
Whisk in flour. Cook
3 minutes, whisking
constantly, until roux
is smooth, bubbly,
and golden. Whisking
constantly, gradually
add milk. Cook and
whisk 3 minutes or until
thickened and bubbly.
Cook and whisk
2 minutes more. Whisk
in salt, pepper, and
nutmeg (if using).

PREP:

30 minutes
8 servings

BAKE:

35 minutes

MAKES:

1 lb. fresh baby spinach, stems removed
1 16-oz. container whole-milk ricotta
cheese
1½ cups shredded smoked mozzarella
cheese (6 oz.)
¾ cup finely shredded Parmesan cheese
1 egg, lightly beaten
1 tsp. lemon zest
½ tsp. kosher salt
¼ tsp. crushed red pepper
¼ tsp. freshly grated nutmeg
1 8- to 8.5-oz. pkg. dried cannelloni or
manicotti tubes (14 to 16 tubes)
Béchamel Sauce (right)
Preheat oven to 375°F. Rinse spinach with
cold water; shake off excess water. In an
extra-large skillet cook spinach over medium,
tossing with tongs until wilted. Drain spinach

1.

79

well; roughly chop and place in a medium
bowl. Add ricotta, 1 cup of the mozzarella,
½ cup of the Parmesan, the egg, lemon zest,
salt, crushed red pepper, and nutmeg. Stir
until combined.
2 . Cook pasta 1 minute less than package
directions or until firm al dente; drain. Rinse
under cold water; drain well. Carefully transfer
pasta to a parchment-lined baking sheet.
3 . In a 3-qt. baking dish spread enough
Béchamel Sauce to cover bottom (about
¾ cup). Transfer ricotta filling to a piping
bag or resealable plastic bag (snip a hole in
corner). Carefully squeeze filling into pasta
tubes. Arrange tubes in prepared dish as you
go. Pour remaining sauce over top.
4 . Cover dish with foil. Bake 30 minutes or
until heated through. Remove foil. Sprinkle
with remaining cheeses. Bake 5 minutes or
until cheese is melted. If you like, broil 4 to
5 inches from heat 1 to 2 minutes or until
cheese is lightly browned.
M A G N O L I A J O U R N A L fall 2024

béchamel sauce

blonde roux + dairy

35 minutes B A K E : 20 minutes
S T A N D : 10 minutes M A K E S : 4 servings
PREP:

1
½
½
1
1
8

velouté sauce

blonde roux +
white stock

⅓
2
½

10 minutes
C O O K : 20 minutes
M A K E S : 2 cups

½

2 Tbsp. unsalted butter
2 Tbsp. all-purpose
flour
2 cups no-salt-added
chicken, fish, or veal
stock
Kosher salt and
freshly ground black
pepper

2
1

PREP:

1

1- to 1½-lb. pork tenderloin, trimmed
tsp. kosher salt
tsp. freshly ground black pepper
Tbsp. olive oil
Tbsp. unsalted butter
oz. fresh cremini or button
mushrooms, finely chopped
cup finely chopped shallot
tsp. chopped fresh thyme
of a 5.2-oz. pkg. semisoft cheese with
garlic and herbs, such as Boursin
of a 17.3-oz. pkg. frozen puff pastry
(1 sheet), thawed
egg yolk
Velouté Sauce (left)
Tbsp. heavy cream (optional)
Tbsp. Dijon mustard (optional)

Season pork with ¼ tsp. each of the salt
and pepper. In an extra-large skillet heat
oil over medium-high. Add pork; cook 10
minutes, turning to brown. Transfer to a
plate; let cool.
2 . Melt butter in same skillet over medium.

1.

Melt butter in a medium
saucepan over medium.
Whisk in flour; cook
and stir 2 minutes
(don’t let it get brown).
Whisking constantly,
gradually add stock.
Bring to boiling, whisking
frequently; reduce heat.
Simmer, uncovered,
15 to 20 minutes or until
slightly reduced and
velvety (it should coat the
back of a spoon without
running off ), stirring
occasionally. If there are
any lumps, strain sauce
through a fine-mesh sieve.
Season to taste with salt
and pepper.

80

Add mushrooms and shallot. Season with
remaining ¼ tsp. each salt and pepper. Cook
5 minutes or until tender and excess liquid has
evaporated. Stir in thyme. Transfer to a bowl.
Add cheese; stir to combine. Let cool.
3 . Preheat oven to 400°F. On a lightly
floured surface, roll pastry into a 14×10-inch
rectangle. In a small bowl whisk together egg
yolk and 1 Tbsp. water. Brush edges of pastry
with egg mixture.
4 . Spread one-third of mushroom mixture in
center of pastry the length and width of the
tenderloin. Place tenderloin on top. Gently
press remaining mushroom mixture over top
and sides of tenderloin.
5 . Fold one long side of pastry over
tenderloin; fold other side over top. Tuck ends
under and pinch to seal. Transfer bundle to
a parchment-lined rimmed baking sheet.
Brush with egg mixture. Cut slits in the top.
6 . Bake 20 to 25 minutes or until browned
and pork reads 140°F. Transfer to a cutting
board. Let rest 10 minutes.
7. Meanwhile, prepare Velouté Sauce. If
using, whisk in cream and mustard. Using a
serrated knife, slice Wellington. Spoon sauce
over top. Garnish with additional thyme.

10 minutes
C O O K : 45 minutes
M A K E S : 4 cups
PREP:

½
1
1
1
½
6

¼
4
4
1
2
1
½

Melt butter in a 4-qt.
saucepan over mediumlow. Add onion, celery,
and carrots. Cook 6 to
7 minutes or until onion
is translucent, stirring
occasionally. Stir in flour.
Cook 8 to 10 minutes,
stirring frequently, until
light to medium brown.
Gradually whisk in stock,
then tomato paste. Add
parsley, thyme, bay leaf,
garlic, and peppercorns.
2 . Bring to boiling; reduce
heat. Simmer, uncovered,
30 to 45 minutes or until
reduced by one-third
and sauce has a gravylike
consistency. Place a
fine-mesh sieve over a
heatproof bowl; strain
sauce and discard solids.
Stir in salt. To store,
place cooled sauce in the
refrigerator up to 3 days or
freeze up to 6 months.
1.

15 minutes
M A K E S : 4 servings

PREP:

4
1
1
5
2
1
½
2
¼
1

COOK:

40 minutes

10-oz. bone-in chicken breast halves,
skin removed
tsp. kosher salt
tsp. freshly ground black pepper
Tbsp. olive oil
medium onions, halved and sliced
(about 2⅔ cups)
lb. assorted fresh mushrooms (stems
removed), sliced
cup dry sherry
cups Espagnole Sauce (right)
cup chopped fresh flat-leaf parsley
tsp. lemon zest

Add chicken; cook 10 to 12 minutes or until
browned, turning once. Transfer to a plate.
2 . Add 1 Tbsp. oil to skillet; reduce heat to
medium. Add onions; cook 4 to 5 minutes
or until tender. Transfer to a bowl. Heat
remaining 2 Tbsp. oil over medium-high. Add
mushrooms; cook 4 minutes or until tender.
Add sherry; cook 5 minutes or until sherry
is nearly gone, stirring often. Season with
remaining ½ tsp. each salt and pepper. Return
onions to skillet. Stir in Espagnole Sauce.
3 . Nestle chicken into sauce. Cover; reduce
heat to medium-low. Simmer 14 to 17 minutes
or until chicken is done (165°F). Combine
parsley and lemon zest. Sprinkle over top.
TIP

You can also use four 6-oz. skinless,
boneless chicken breast halves. In Step 3,
cook 10 to 15 minutes.

Season chicken with ½ tsp. each of the
salt and pepper. In an extra-large skillet
heat 2 Tbsp. of the oil over medium-high.

1.

81

M A G N O L I A J O U R N A L fall 2024

cup (1 stick) unsalted
butter or ghee
cup chopped onion
cup chopped celery
cup chopped carrots
cup all-purpose flour
cups no-salt-added
veal stock or beef
stock
cup tomato paste
sprigs fresh parsley
sprigs fresh thyme
bay leaf
cloves garlic, crushed
tsp. whole black
peppercorns
tsp. kosher salt

espagnole sauce

dark roux + brown
stock + mirepoix +
acidity

tomato sauce

roux + white stock +
mirepoix + tomatoes

15 minutes
M A K E S : 8 servings

15 minutes
C O O K : 1 hour
45 minutes
M A K E S : 8 cups

1
1
1
1
1
3
4
3
2

PREP:

2
2
1
1
1
¼
2
3

4
2
2
1
¼
½
¼

to 3 oz. salt pork,
finely chopped
Tbsp. unsalted butter
cup chopped onion
cup chopped celery
cup chopped carrots
cup all-purpose flour
28-oz. cans crushed
tomatoes
cups no-salt-added
veal stock or chicken
stock
sprigs fresh parsley
sprigs fresh thyme
cloves garlic, crushed
bay leaf
tsp. sugar
tsp. kosher salt
tsp. freshly ground
black pepper

PREP:

1
1
1
¼
1

COOK:

50 minutes

lb. bulk Italian sausage or ground pork
Tbsp. olive oil
cup chopped onion
cup chopped celery
cup chopped carrots
cloves garlic, minced
cups reduced-sodium chicken broth
cups Tomato Sauce (left)
cups chopped fresh Tuscan kale, tough
stems removed
15-oz. can cannellini beans, rinsed and
drained
15-oz. can red kidney beans, rinsed and
drained
cup dried ditalini or other tiny pasta
cup chopped fresh flat-leaf parsley
Tbsp. red wine vinegar

Preheat oven to 350°F.
In a 6-qt. Dutch oven cook
salt pork over medium
until fat begins to render.
Stir in butter. Add onion,
celery, and carrots.
Cook 5 minutes, stirring
occasionally. Add flour;
cook and stir 5 minutes.
Stir in undrained tomatoes
and stock; bring to boiling.
Stir in parsley, thyme,
garlic, bay leaf, and sugar.
2 . Transfer to oven and
bake, uncovered, 1½ hours
or until vegetables are
very tender and sauce
is thickened. Carefully
return pan to stove top.
3 . Using a slotted spoon,
remove and discard herb
sprigs, garlic, and bay
leaf. Using an immersion
blender, blend sauce until
smooth. Season with salt
and pepper. To store,
place cooled sauce in the
refrigerator up to 5 days.
1.

82

Kosher salt and freshly ground black
pepper
Shaved Pecorino-Romano cheese
Cook sausage in a soup pot over medium
10 minutes or until browned. Drain; transfer
to a plate.
2 . Heat oil in the same pot over medium. Add
onion, celery, and carrots; cook 5 minutes,
stirring occasionally. Add garlic; cook and
stir 2 minutes. Stir in broth, Tomato Sauce,
and 2 cups water. Bring to boiling; reduce
heat. Cover and simmer 15 minutes or until
vegetables are tender.
3 . Stir in sausage, kale, beans, and pasta.
Return to boiling; reduce heat. Cover and
simmer 15 to 20 minutes or until pasta is
tender, stirring frequently. Stir in parsley and
vinegar. Season to taste with salt and pepper.
Top servings with cheese.
1.

hollandaise

•
•
•
•

béchamel

•
•
•
•

velouté

•
•
•
•

espagnole

•
•
•

tomato

•
•
•

Mustard sauce: add Dijon
Béarnaise: add white wine,
tarragon, and peppercorns
Choron: add tomato paste
to Béarnaise
Mousseline: add whipped
heavy cream

•
•
•
•
•

Eggs Benedict
Avocado toast
Crab cakes
Mushroom quiche
Roasted or steamed
vegetables

•
•
•
•

Potato pancakes
Poached or
roasted fish
Egg bakes
Ham

Cream sauce: add heavy cream
and herbs
Soubise: add puréed
caramelized onions
Cheddar sauce: add cheddar cheese
Mornay: add Gruyère or Parmesan
cheese and mustard

•

Macaroni and
cheese
Lasagna
Croque Monsieur
Grilled or roasted
fish, seafood, or
chicken

•
•
•

Moussaka
Creamed vegetables
Potatoes au gratin

Vin blanc: add white wine and
heavy cream to fish velouté
Normande: add heavy cream, butter,
and egg yolks to fish velouté
Venetian: add tarragon,
shallots, and parsley to chicken
or fish velouté
Supreme: add butter and heavy
cream to chicken velouté

•

•
•

•
•
•

Grilled chicken
breast or pork chop
Baked haddock
or halibut
Roasted
pumpkin soup
Chicken pot pie
Cream soups
Chicken piccata

•
•

Roast chicken
Veal or pork
scaloppine
Chicken and wild
rice casserole
Lobster thermidor
Shrimp Newburg

Demi-glace: add brown stock,
thyme, and parsley; simmer to
reduce by half, then strain
Burgundy: add red wine
and shallots
Mushroom: add sautéed
mushrooms, shallots, heavy cream,
and sherry

•
•
•
•
•

Risotto
Braised short ribs
Skillet chicken
Beef Stroganoff
Duck

•
•
•

Soups and stews
Mushrooms
Poutine

Vodka sauce: add heavy cream
and vodka
Marinara: add garlic, onions,
and herbs
Bolognese: add pancetta, mirepoix,
garlic, wine, beef, pork, and milk

•
•
•
•
•
•

Soups
Chili
Sloppy joes
Pasta dishes
Flatbread or pizza
Biscuits with
tomato gravy

•
•
•

Poached eggs
Omelettes
Roasted or
grilled vegetables
Fish in
simmering sauce

83

•
•
•

•
•

M A G N O L I A J O U R N A L fall 2024

•

•

index

goes well with:

is a base for:

fall 20 24

DAT E

TITLE

o n e fo r t h e

books
aly lam oreaux

STORY BY

abigail joh nston

PHOTOGRAPHY BY

PAPER PHOTOGRAPH BY GREG DUPREE

tion, if you care to find out
nec
con
ve
cra
you
if
,
ure
ent
adv
for
g
If you’re lookin
st within you beyond those that
exi
s
ion
est
qu
and
gs
gin
lon
and
es
what lov
ere,
your way to the local bookstore. Th
ke
ma
n
the
—
ate
cur
can
gy
olo
hn
tec
es,
and a mix of new and familiar titl
as you wander past colorful covers
oss
turning of a page, you can travel acr
curiosity leads the way. With the
r century, or discover a world that
the
ano
m
fro
e
eon
som
nd
rie
bef
the globe,
might find a common thread in the
u
Yo
.
ion
nat
agi
im
r
you
in
sts
exi
only
-tomysteries or stories of grief-turned
books that draw you in—thrilling
ies.
oy food writing or futuristic fantas
hope. Maybe you’ll find that you enj
world around you growing
the
e
enc
eri
exp
’ll
you
ce,
ten
sen
With each
.
n, you may grow and change too
atio
lor
exp
t
tha
in
d
An
.
ing
ng
and cha

84

“When I’m exploring a
bookshop I haven’t been
to before, I always start by
looking at the staff picks.
It’s a good place to begin
because it helps you get a
feel for the personality of
the place and the people
who work there. Usually the
books they recommend are
ones that you wouldn’t see
on a bestseller list. Often,
they are small press or
backlist titles that may not
be featured at the front of
the shop, so you get to see
a quirky, unique side of the
bookstore through the lens of
the people who work there.”
— H I L A R Y G U S TA F S O N ,
C O - O W N E R , L I T E R AT I

S TA F F P I C K

Too Loud a Solitude
(TITLE)

LIBRARY CARD PHOTOGRAPH BY HAPPIE HIPPIE CHICK / ADOBE STOCK

by Bohumil Hrabal
(AUTHOR)

behind every
bookshop are
a thousand
stories -those that
line the
shelves, of
course. but
also those
of the shop
itself: its
keepers and
every person
who walks
through
its doors.
each one, a
great tale
waiting to be
discovered.

BOOKSTORE

literati
bookstore
ABOUT

In the heart of Ann Arbor,
Michigan, Literati Bookst
ore
spans three stories, brim
ming
with bookshelves filled wi
th
every genre of fact and fi
ction,
and is especially known fo
r its
robust poetry selection.

85

M A G N O L I A J O U R N A L fall 2024

“Bookstores serve many
purposes. It’s to buy a
book. But it’s also to get a
recommendation. To make
a connection with someone.
It’s a unique store where
you can spend an hour
inside and buy nothing,
and nobody thinks badly
of you. Sometimes a parent
rushes in needing a copy
of Animal Farm for their
kid and dashes out the door.
Other times an entire family
comes for story time on
Saturday morning and stays
for three hours. Some people
go because they want to be
alone. Others go to meet
friends. There isn’t another
kind of store like it.”
— A N N P AT C H E T T ,
OWNER, PARNASSUS

S TA F F P I C K

Our Tow n
(TITLE)

by Thornton Wilder
(AUTHOR)

BOOKSTORE

PORTRAIT (THIS PAGE) BY EMILY DORIO

parnassus books

ABOUT

Owned by renowned author Ann
Patchett, Parnassus Books in
Nashville is known not only for
hosting events with some of the
most celebrated writers in the
country, but also for its host
of adorable shop dogs.
86

“Right now there’s this
flash-in-the-pan kind of
culture where there’s this
big excitement over a new
book, and then it fades. But
we want to be more like
curators of fine wine—this
is a great table wine for
a quick meal, or this is a
vintage wine meant to be
savored. We want to be
able to provide you book
recommendations in that
way. We believe books are
meant to be cherished
and experienced—
not consumed.”
— K I M B E R LY B AT S O N ,
C O - OW N E R , FA B L E D

S TA F F P I C K S

Lord of the Rings
by J.R.R. Tolkien

The Diary of a Young Girl
(TITLE)

by Anne Frank
(AUTHOR)

BOOKSTORE

“With no other kind of
product do you connect so
much as you do with books.
If someone picks up a book
that you’ve read and loved,
you’re compelled to go over
to them and say, ‘This is
such a good book. You have
to get it.’ It’s an isolating
event to read something. But
when you share it, it creates
this special connection.”

fabled
bookshop & cafe
ABOUT

With an inviting, old-worl
d
feel, Fabled Bookshop & Ca
fe in
Waco, Texas, is full of li
terary
delights—including their
beloved
greeter, Aesop the Owl, an
d a
Narnia-inspired wardrobe
that
leads into the childrenÕs
section.

—ALISON FRENZEL,
C O - OW N E R , FA B L E D

87

M A G N O L I A J O U R N A L fall 2024

“As I read, I feel myself
identifying with characters,
and I can’t always separate
my own feelings from the
work of the author. Because
when you read a story, you
imagine it in your own way.
It’s different from movies or
TV. You get the benefit of
experiencing it in your own
mind without the impact of
someone else’s imagination.
Whatever you’re reading
gets overlaid with what’s
going on in your own heart
and life. And it’s just really
beautiful how the written
word can do that.”
—SARAH CARR,
CO-OWNER,
COMMONPLACE

S TA F F P I C K

The Myster ious Benedict Society ser

ies

(TITLE)

by Trenton Lee Stewart
(AUTHOR)

BOOKSTORE

commonplace
books
ABOUT

With C.S. Lewis’ quote “We
read to know we’re not alone”
across its windowed storefront,
y
Commonplace Books in Oklahoma Cit
tom
features walls lined with cus
bookshelves specially designed to
highlight beautiful book covers.
88

“Sometimes a person will
tell me they don’t consider
themselves a reader or that
they’re just picking up a
book for the first time in a
while. When that happens,
I always tell them to not be
intimidated. Don’t worry
about other people judging
what you read. If you still
have nightmares from
reading the classics in high
school, start with something
else—something you’ll
enjoy—that won’t feel like
a chore. Surround yourself
with other readers who may
read something different
from you. It’s always fun to
trade books and connect.”
—AUDREY MALEK,
CO-OWNER, BASECAMP

S TA F F P I C K

Wildwood Chronicles series
(TITLE)

by Colin Meloy
(AUTHOR)

BOOKSTORE

basecamp
books & bites
ABOUT

Tucked away in the mounta
ins
in Roslyn, Washington,
Basecamp Books & Bites pr
omises
preparation for any kind
of adventure—whether hiki
ng
and biking nearby trails
or
getting lost in a new read
.

89

M A G N O L I A J O U R N A L fall 2024

I N A G AT H E R I N G , S O C I A L C U E S C A N S P E A K
V O L U M E S W H E N W E M A K E S PAC E T O L I S T E N I N .

F E L L O W PA R T Y G O E R S :

Once you really see
the people around you, how can you engage?
Maybe lend the host a hand, encourage a
timid storyteller to keep going, or refrain
from asking another question to the person
who needs to jet off to their next gig.
YOUR ROLE:

Are you usually the connector?
The observer? The one who’s unsure where
exactly to stand? It takes all kinds of people
to make a party, so be aware of what you
bring to the table—and then relax. You
belong here too.
90

STORY BY ELIAS GROUHI ILLUSTRATION BY BRAD & KRISTI MONTAGUE

T

he art of reading the room is
an act of reading between the
lines. It happens in the subtle
details—the tip, tip, tap of a foot,
jangling keys, or unmistakable eye
contact. These little social cues are
a language all their own. By staying
attentive to the signals we give
and receive, we translate a silent
conversation between personalities
at a party. Understanding the cast
(and yourself) is simply a matter of
taking note and tuning in.

91

M A G N O L I A J O U R N A L fall 2024

jo’s herbarium collection

A Rose
Cottage Tour
A place to pause, press, and remembe r.

92

W

hen Chip and I bought our dream property
for our family in 2012, we knew it was going
to be quite the undertaking—40 acres
of land and a 19th-century farmhouse surrounded by
cedar posts and barbed wire fencing. One of the first
things Chip and the boys did when we purchased this
place was build a rose garden and potting shed. It was
our way of acknowledging that, right in the thick of all
the work we had ahead of us, we were going to cultivate
beauty for the seasons ahead.
In the following years, that little rose shed became
storage, and I put my efforts toward a larger garden
farther back on the property (one you may recognize if
you’ve followed our story). It’s complete with a shed for
potting, propagating, and gathering with friends, along
with rows and rows of blooms we plant and harvest year
after year. Time in that garden never fails to teach me
lessons in resilience, patience, and trust in a way that
requires my full self—with my hands, on my knees, and
fully leaning in.
But whether I’m ready or not, the garden moves on. I
know the garden’s constant change is part of its mystery,
but there’s a part of me that longs for these seasons to
linger just a little bit longer. I want to preserve all that
we’ve planted, cultivated, and reaped each season—to
capture the wonder that captured us. Recently, I decided
to return to that decade-old rose garden and shed and
give it a new purpose. I wanted it to serve as a dedicated
place to do what my family and I have been doing for
years: to press flowers as a way to pause, document, and
savor what we’ve grown together.
It didn’t take long to decide that the original rose garden
needed a complete overhaul, as the shed and framing
around the flowerbeds had started to rot. We designed
and built a larger cottage, complete with a roof inspired
by the stunning architecture we saw on our family’s trip
to South Korea last year.
Now this new rose cottage is a haven for me to keep tools,
arrange florals, and press and preserve nature’s bounty.
It’s a place where, in the midst of our active, changing
landscape, I can almost freeze time and document the
gifts our garden gives us—the blooms, the lessons, the
memories. Yes, the garden moves on. But maybe, in this
act of remembering, we won’t. Not without first taking
hold of the beauty.

when i s pe n d ti m e in this space, I feel
transported in a way—as if time slows down and I’m
fully present in the beauty around me. I could spend
hours (and I do) in this chair (above left) and feel totally
renewed. I got this huge storage piece (left) on an
antiquing trip to Round Top, Texas. It’s functional and
also gives the space an old-world feel.
94

t o m a ke
t he c ot t a ge
cozy and inviting,
I chose tongue-andgroove paneling for the
walls and painted it in
a moody dark green.
I also didn’t want the
room to feel like a
cave, so we added
windows for natural
light to pour through.

we b ui lt
th is
cataloging shelf
as a way to store
the flowers
we press and
to document
each season of
the garden so
I can go back
and reference
it when I’m
planning for
future seasons.

96

i t ’s b ee n fu n to experiment with
different types of plant presses (opposite
and left), so I love keeping different kinds on
hand. I wanted the rose cottage to be selfsufficient, so having the sink for watering
and the cabinets for storage (with holes for
ventilation) has been a game changer (below).

At the heart of the revitalized rose cottage, I wanted an herbarium. Usually found
in botanical gardens, museums, and arboretums, an herbarium is a collection of
dried, pressed plants mounted on sheets of paper. They’re documented to the utmost
scientific detail and organized and archived using a specific system so people can
easily retrieve, identify, and study the findings—from decades or even hundreds of
years back. It was only recently that a friend introduced me to the herbarium and its
place in the scientific world, but in a way, I had already been keeping my own (albeit
humble) version of an herbarium for years.
When we first built that larger shed beside the main garden, I bought a whole slew of
antique garden books for it and discovered many of them contained pressed flowers.
I was enjoying these gifts someone had left behind from 10, 20, even 50 years ago,
and it made me want to pass on similar gifts to my kids—even their kids someday. So
our family began pressing our flowers from the farm in some of those old books and
started a new leather-bound book of our own. Now, with the new rose cottage, we have
space to expand into a larger library of pressed treasures made to last.
Granted, our little herbarium is a far cry from the more established ones all over the
world. While mine does help me remember specific varieties of plants (“which type

97

of zinnia did we plant two springs ago?”)
and how they grew and blossomed in a
specific season, I’ll admit my process is less
structured and more fluid. A true scientific
herbarium may be used for cataloging, but
mine is more for capturing memories.
Maybe I’m just getting older, but the garden’s
cycles seem to turn faster and faster, and
I’m craving creative ways to tangibly hold a
season or a moment in a way a photograph
can’t quite do justice. I want to trace
my fingers over the stems, see my worn
handwritten script or Crew’s little scribbles
next to each one. Our herbarium slowly,
gently invites me to create something that
will outlive me—an act of service that brings
joy now and hopefully will bring joy again to
whoever may experience it in the future.

M A G N O L I A J O U R N A L fall 2024

Herbarium:
wh at yo u’ l l n e e d :

h ow to p ress:

• A cut plant stem
• 2 pieces of thin newsprint
• 2 pieces of cardboard
or thick cardstock
• Flower press or stack of
heavy books
• Mounting paper
• Paintbrush and neutral
pH adhesive or linen
hanging tape
• Herbarium card

1. Start with one flat sheet of cardboard or thick cardstock
and top with a piece of thin newsprint.
2. Arrange your cut stem on top of the newsprint. This is the
position your stem will dry in, so take your time.
3. Once you're ready, place another piece of newsprint on top
of your stem, gently pressing it down.
4. Top with another flat sheet of cardboard or thick cardstock.
5. Place the full stack in a flower press if you have one, or
simply grab a few of the largest, heaviest books you can
find and place them on top.
6. Wait two to three weeks (some thicker blooms require
a little more time) for your stems to be fully dried and
ready to mount.

98

7. After two to three weeks, remove the books and materials
used to press, and carefully transfer your stem to the paper
you want to mount it to.
8. Using a paintbrush, lightly coat the back of your stem
with neutral pH adhesive and carefully stick your stem to
the paper. If you prefer the look of tape on stems, adhere
the specimen to the paper using thin pieces of linen
hanging tape.
9. Either fill out an herbarium card and glue it to the paper,
or simply take notes directly on the paper. Some things
you can include: the plant’s name, the date, who picked
it, and any other memory attached to the stem that you
don’t want to forget.
10. Decide how you want to store or display your collection.

Sourcebook on page 114

When we tune in to the rhythms that bookend our days,
the bedroom becomes a space we want to come home to.

PHOTOGRAPH BY DANIELLE JACKSON

story by JOANNA GAINES

100

I first started out
in design, I was
bound and determined to create
flawless spaces for our clients—
at least, the spaces their guests
would actually see. Even in my
own home, I put all my time and
effort toward the rooms that
visitors would interact with (the
kitchen, dining and living areas,
the hall bath) and didn’t allow
any sign of mess to show. As for
the bedroom, well, creating a
look and feel we loved fell by the
wayside. Because if no one else
was going to see it, why bother?
Thankfully, it didn’t take too
long for me to realize that
making a space personal with
story is far more important than
any “perfect” aesthetic, and
bedrooms do need thought and
intention, maybe more so than
any other spot in the house.
This room hosts the bookends
of our days—where we rise to
tackle another day and where we
settle in, call it good, and rest. It
helps set the tone, and that alone
makes it worthy of our attention,
regardless of whether anyone
outside our home sees it.
When you choose to design
your bedroom around your
needs and routines and fill it
only with pieces that are lovely
or meaningful to you, it creates a
place that you love to spend time
in. Whether you want room to
reflect or simply rest, this space
is solely, soulfully, yours.

PHOTOGRAPHS (THIS PAGE) BY MORGAN AYERS & DANIELLE JACKSON PHOTOGRAPH (OPPOSITE, TOP RIGHT) BY LISA PETROLE
PHOTOGRAPH (OPPOSITE, BOT TOM LEFT) BY DANIELLE JACKSON
PHOTOGRAPH (OPPOSITE, BOT TOM RIGHT) BY LINDSAY BROWN INTERIOR DESIGN (OPPOSITE, BOT TOM RIGHT) BY ANASTASIA CASEY OF THE INTERIOR COLLECTIVE

DEFINE
WANT
Before you make changes to your space,
think about what you want it to feel
like and what would serve you best in
the season you’re in. Do you want your
room to feel relaxing and peaceful?
Bold and vibrant? Moody and collected?
Determining that will guide the rest of
your decisions, whether you’re starting
from scratch or adjusting what you
have. From there, it always helps me to
gather inspiration so I can tangibly piece
together the mood I’m trying to create.
If you want a calm space, lean into
neutrals or muted hues and play off cozy
textures. If you’re craving something
more energizing, embrace patterns
and colors—and don’t be afraid to mix
things together or go big with wallpaper
or an accent wall.
102

BUILD
BASICS
I tend to start with foundational
furniture pieces: a bed, a nightstand on
each side of the bed, a dresser or console,
and a rug to tie the whole room together.
Once you know what you want the
additional purpose of the room to be,
you can build out from there and add
pieces that suit your routine and lifestyle.
If you want to hang out and lounge, add
a reading chair. If you want to create and
reflect, add a desk. If you want more
space to get ready and wind down (apart
from the bathroom), add a vanity. Or, if
you truly just want a place to sleep, keep
additional furniture to a minimum.

ROOM TO
RETREAT
Armchairs, desks,
benches, window seats,
or other seating areas
add extra places to take a
breath, reflect, and enjoy
slower moments.

103

M A G N O L I A J O U R N A L fall 2024

FILL
DETAILS
Once you have furniture in place, you
can start layering in the things that make
the space yours. Add warm lighting
with sconces or table lamps, bring in
photos or art to make things personal,
and install window treatments to make
the room as dim and cozy or airy and
bright as you want. When it comes to
nightstands or other surfaces, I like to
make room for a few go-tos: lighting,
a clock, a plant, books, a candle, and a
little catchall for jewelry.

LAYERS OF LIGHT

PHOTOGRAPHS (THIS PAGE AND OPPOSITE BOT TOM) BY LISA PETROLE
PHOTOGRAPH (OPPOSITE, TOP RIGHT) BY LINDSAY BROWN
INTERIOR DESIGN (OPPOSITE, TOP RIGHT) BY ANASTASIA CASEY OF THE INTERIOR COLLECTIVE

Lighting is a simple way to layer in
personality. When choosing lamps or
sconces that work best for you, consider
the scale of the items around them (like
the bed and nightstand), what style fits
best in the room, and the easiest way to
keep good light within reach.

104

TROUBLESHOOTING
Insufficient storage
Choose nightstands with drawers; bring in an
armoire, dresser, or chest of drawers; or store
bins under the bed.

Tight space
Opt for floating nightstands in place of
standing furniture, use a built-in headboard or
low-profile bed frame, or lose the footboard.

Outdated carpet
Lay a large area rug with color or character over
the carpet. If you have the time and budget,
update the carpet with a newer style or replace
it with laminate or wood flooring.

Lack of character
You may want a more scaled-back look with
neutral layers for a calming feel. But if you’re
craving more of a statement, go with a bold
paint color or patterned wallpaper to accent
your walls.

Bare windows
Consider blackout curtains, pleated or panelstyle draperies, Roman shades, or interior
shutters. Hang curtains a few inches above
the trim to make the windows appear larger.

O AT
ME A
L FI
GB
ARS

CHO
COL
AT E
PEC
AN
PIE
BAR
S

Autumn may be adored for its pies,
cobblers, and crisps, but we’re also
partial to whipping up a batch of
dessert bars. They, too, bake in a
single dish, are full of layered flavor,
and are highly customizable (and
they don’t require a fork). Sliced to
any size, bars can be a small snack
or a hefty portion, so they’re great
for breakfast, in school lunches,
or as a contribution to a potluck.
With fruits, nuts, and unexpected
additions, these recipes are sure to
become fall favorites—bar none.
story by

SARAH HALVERSON

recipes by

ELLEN BOEKE

photography by

KELSEY HANSEN
106

produced by

SCOTT J. JOHNSON

food st yling by

CHARLIE WORTHINGTON

OATMEAL FIG BARS
25 minutes B A K E : 30 minutes
C O O L : 1 hour M A K E S : 36 bars

PREP:

3

cups chopped dried golden figs,
stems removed
¾ cup orange juice
½ cup pure maple syrup
1 cup (2 sticks) salted butter, softened
2 cups packed brown sugar
1 Tbsp. orange zest
1 tsp. baking soda
½ tsp. kosher salt
2 eggs
2 tsp. vanilla
2½ cups all-purpose flour
3 cups quick-cooking rolled oats
½ cup chopped walnuts
1. Preheat oven to 350°F. Line a 15×10-inch baking

pan with foil.
2. Combine figs, orange juice, ¾ cup water, and
the maple syrup in a medium saucepan. Bring
to boiling; reduce heat. Simmer, uncovered,
15 minutes or until figs are tender and most
of the liquid is absorbed. Transfer to a food
processor; pulse until thick and jamlike.
3. Beat butter in a large bowl on medium
30 seconds. Beat in brown sugar, orange zest,
baking soda, and salt, scraping bowl as needed.
Beat in eggs and vanilla. Beat in flour. Stir in oats.
Press two-thirds of the dough into bottom of
prepared pan. Bake 10 minutes. Stir walnuts into
remaining dough.
4. Spread fig mixture over partially baked crust.
Crumble remaining dough over top.
5. Bake 20 to 25 minutes or until lightly browned.
Cool in pan. Use foil to lift out; cut into bars.

CHOCOLATE
PECAN PIE BARS
10 minutes B A K E : 40 minutes
C O O L : 1 hour M A K E S : 16 bars
PREP:

1
⅔
¼
½
2
1
½
½
2
1

cup all-purpose flour
cup powdered sugar
cup unsweetened cocoa powder
cup (1 stick) cold salted butter, cut up
eggs, lightly beaten
cup chopped pecans
cup packed brown sugar
cup light-color corn syrup
Tbsp. salted butter, melted
tsp. vanilla
107

1

cup semisweet chocolate chips
Flaky sea salt (optional)

1. Preheat oven to 350°F. Line a 9-inch square

baking pan with foil. Stir together flour,
powdered sugar, and cocoa powder in a medium
bowl. Cut in cold butter until crumbly. Press into
prepared pan. Bake 20 minutes or until
light brown.
2. Meanwhile, stir together the next six
ingredients (through vanilla) in a medium bowl.
Sprinkle chocolate chips over hot crust. Pour
pecan mixture over top and carefully spread.
3. Bake 20 minutes or until edges are set and
center jiggles slightly. Sprinkle with salt (if using).
Cool in pan. Use foil to lift out; cut into bars.

M A G N O L I A J O U R N A L fall 2024

CASHEWMARSHMALLOW BARS
30 minutes B A K E : 12 minutes
C O O L : 1 hour M A K E S : 24 bars

PREP:

1½
½
¼
¼
½
⅔
1
2
1
1
¼
1½
15
2

cups all-purpose flour
tsp. baking powder
tsp. baking soda
tsp. salt
cup (1 stick) salted butter, softened
cup packed brown sugar
egg
tsp. vanilla
7-oz. jar marshmallow creme
cup cashew butter
cup powdered sugar
cups coarsely chopped salted
dry-roasted cashews
oz. (about 50) vanilla caramels,
unwrapped
Tbsp. milk

1. Preheat oven to 350°F. Line a 13×9-inch baking
pan with foil; coat with nonstick cooking spray.
In a medium bowl stir together flour, baking
powder, baking soda, and salt.
2. Beat butter in a large bowl on medium to high
until creamy. Beat in brown sugar, egg, and
vanilla, scraping bowl as needed. Beat in flour
mixture until just combined. Using wet fingers,
press dough into bottom of prepared pan. Bake
12 to 14 minutes or until light brown.
3. Combine marshmallow creme and cashew
butter in a bowl. Microwave 30 seconds or until
soft; stir until smooth. Stir in powdered sugar.
Spread over crust. Sprinkle with cashews.
4. Combine caramels and milk in a medium
saucepan. Stir over medium-low until melted and
smooth. Pour over cashews and spread. Cool in
pan. Use foil to lift out; cut into bars.

SALTED CARAMEL
DATE BARS
PREP:
COOL:

2
1½
1
1
4
15

20 minutes B A K E : 35 minutes
1 hour M A K E S : 36 bars

cups (4 sticks) salted butter, softened
cups powdered sugar
cup granulated sugar
Tbsp. + 1 tsp. vanilla
cups all-purpose flour
oz. (about 50) vanilla caramels,
unwrapped

⅓
1½

cup heavy cream
cups chopped pitted dates
Flaky sea salt

1. Preheat oven to 325°F. Line a 15×10-inch baking

pan with foil; coat with nonstick cooking spray.
2. Beat butter and sugars in a large bowl on
medium until fluff y. Beat in 1 Tbsp. vanilla.
Beat in flour. Press two-thirds of the dough into
bottom of prepared pan. Bake crust 15 minutes.
Chill remaining dough while crust bakes.
3. Meanwhile, combine caramels, cream, and
remaining 1 tsp. vanilla in a medium saucepan.
Stir over medium-low until melted and smooth.
4. Carefully pour melted caramel mixture over
partially baked crust; spread evenly. Sprinkle
dates over caramel. Crumble remaining dough
over top. Sprinkle lightly with salt.
5. Bake 20 to 25 minutes or until edges are golden.
Cool in pan. Use foil to lift out; cut into bars.

PISTACHIO-CRANBERRY
BLOND BROWNIES
40 minutes C O O K : 15 minutes
B A K E : 20 minutes C O O L : 1 hour
M A K E S : 16 brownies

PREP:

½
1
1
1½
1
1
½
½
½
3

cup (1 stick) salted butter
cup packed brown sugar
egg
tsp. vanilla
tsp. orange zest
cup all-purpose flour
tsp. baking soda
cup dried cranberries
cup chopped salted dry-roasted
pistachio nuts
oz. chopped semisweet chocolate,
melted

1. Place butter in a small saucepan. Heat over
medium-low 15 to 17 minutes or until butter
turns light brown (don’t let it burn), stirring
occasionally. Transfer to a large bowl; cool
10 minutes.
2. Preheat oven to 325°F. Line a 9-inch square
baking pan with foil; coat with nonstick cooking
spray. Add brown sugar, egg, vanilla, and orange
zest to butter. Beat on low until combined,
scraping bowl as needed. Beat in flour and baking
soda. Stir in cranberries and pistachios. Spread
dough in prepared pan.
3. Bake 20 to 25 minutes or until a toothpick
inserted comes out clean. Cool in pan.
4. Drizzle melted chocolate over bars; let set. Use
foil to lift out; cut into bars.

108

CASHEW-MARSHMALLOW BARS

PISTACHIO-CRANBERRY
BLOND BROWNIES

SALTED CARAMEL DATE BARS

PEANUT BUTTERCHOCOLATE PRETZEL BARS

APPLE CRISP BARS

PRALINE SNICKERDOODLE BARS

PRALINE
SNICKERDOODLE BARS
20 minutes B A K E : 20 minutes
C O O L : 1 hour M A K E S : 24 bars

PREP:

1
1¼
½
1
1
½
2
2
2¾
1
1
2

cup (2 sticks) salted butter, softened
cups granulated sugar
cup packed brown sugar
tsp. baking soda
tsp. cream of tartar
tsp. kosher salt
eggs
tsp. vanilla
cups all-purpose flour
cup almond toffee bits
cup chopped toasted pecans
tsp. ground cinnamon

Preheat oven to 350°F. Line a 13×9-inch baking
pan with foil; coat with nonstick cooking spray.
2 . Beat butter in a large bowl on medium to
high 30 seconds. Add 1 cup granulated sugar,
the brown sugar, baking soda, cream of tartar,
and salt. Beat until combined, scraping bowl as
needed. Beat in eggs and vanilla. Beat in flour.
Stir in toffee bits and pecans. Press dough into
prepared pan. In a small bowl stir together
remaining ¼ cup granulated sugar and the
cinnamon. Sprinkle over dough.
3 . Bake 20 to 25 minutes or until center is just set.
Cool in pan. Use foil to lift out; cut into bars.
1.

APPLE CRISP BARS
30 minutes B A K E : 40 minutes
C O O L : 1 hour M A K E S : 24 bars
PREP:

3
½
½
½
1
½
¼
2
6

cups all-purpose flour
cup rolled oats
cup (1 stick) cold salted butter, cut up
cup finely chopped walnuts
cup (2 sticks) salted butter, softened
cup granulated sugar
cup packed brown sugar
tsp. ground cinnamon
cups peeled and thinly sliced
Granny Smith apples
2 Tbsp. fresh lemon juice
1 cup powdered sugar
1 to 2 Tbsp. apple cider

1. Preheat oven to 350°F. Line a 13×9-inch baking
pan with foil; coat with nonstick cooking spray.
2. For streusel, combine ½ cup of the flour and
the oats. Cut in cold butter until incorporated.

111

Stir in walnuts. Chill while preparing crust and
apple mixture.
3. Beat softened butter, ¼ cup granulated sugar,
and the brown sugar in a large bowl on medium
until light and fluff y. Beat in 2¼ cups flour.
(Dough will be crumbly.) Press dough into
bottom of prepared pan. Bake 15 minutes.
4. Meanwhile, stir together remaining ¼ cup each
flour and granulated sugar and the cinnamon.
Add apples and lemon juice; toss to combine.
5. Spread apple mixture over partially baked
crust. Sprinkle with streusel. Bake 25 to
30 minutes or until lightly browned and set. Cool
in pan. Use foil to lift out; cut into bars.
6. Whisk together powdered sugar and apple cider
to make thin icing. Drizzle over bars.

PEANUT BUTTERCHOCOLATE
PRETZEL BARS
PREP:
COOL:

20 minutes B A K E : 25 minutes
1 hour M A K E S : 36 bars

1 cup (2 sticks) + 2 Tbsp. salted butter,
softened
1½ cups packed dark brown sugar
1 tsp. baking soda
¼ tsp. kosher salt
2 eggs
2 cups crunchy peanut butter
4 tsp. vanilla
3 cups all-purpose flour
1½ cups semisweet chocolate chips
1 14-oz. can sweetened condensed milk
1½ cups coarsely broken pretzel twists
1. Preheat oven to 350°F. Line a 15×10-inch baking

pan with foil; coat with nonstick cooking spray.
2. Beat 1 cup butter in a large bowl on medium to
high 30 seconds. Add brown sugar, baking soda,
and salt. Beat until combined, scraping bowl
occasionally. Beat in eggs, peanut butter, and
2 tsp. vanilla. Beat in flour.
3. Combine chocolate chips, sweetened condensed
milk, and remaining 2 Tbsp. butter in a
saucepan. Heat and stir over low until chocolate
melts. Remove from heat. Stir in remaining
2 tsp. vanilla.
4. Press two-thirds of the dough into bottom
of prepared pan. Spread chocolate mixture and
crumble remaining dough over top. Sprinkle
with pretzels.
5. Bake 25 to 30 minutes or until lightly browned.
(Filling should look moist.) Cool in pan. Use foil
to lift out; cut into bars.

M A G N O L I A J O U R N A L fall 2024

CHIP GETS THE L AST WORD

story by CHIP GAINES

five decades would be enough time to collect all the wisdom
of the world, all those secrets I’d wanted to search for. Surely,
I figured, by age 50 I’d be a “wise old man” myself.
Now, I can say with complete confidence that I’ve got the
old part down. So, if you’ll humor me, I’m going to take my
shot at being wise.
Here’s what I’ve learned about wisdom: It isn’t gained by
following the few, but rather, by tuning in to the collective. To
say it another way, wisdom isn’t earned when we’re attuned to
the “right” people. It’s earned when we’re attuned to people—
period. And another thing: From my experience, no single
person can hold the secrets to the universe except God, and I
wised up enough to know better than to pull at the thread of
His mystery a long time ago.
You could choose to frame your perspective based on
sameness, but I can tell you that
well dries up quick, and what you’re
left with is nothing more than an
echo chamber. But open yourself
up to making connections en masse
and what you gain is a compilation
of experiences—dynamic enough to
glean wisdom you didn’t even know
to look for. It might come from the
unlikeliest of places. From someone
you don’t know well or who has a
completely different background
from yours. From an unexpected
conversation or an interruption that,
if we let it, becomes something more.
This, I think, is the secret door to real wisdom. Rather than
operating as followers, we can be more like pollinators, picking
up ideas from one spot and carrying them to another. So that
rather than going through life skimming for the “right” people
to share our time with, we see the merit of what snowballs.
When we let more people in, we’re all better for it.
Bottom line: If you’re interested in wisdom, you’ve got to
be interested in genuine connection, the kind that has no
direction in mind other than closer. That’s it. That’s my big
advice. Be curious. Engage with people you know and people
you don’t. Listen, and then listen closer. Tune in to people—
period. I believe we’ve all got something to offer one another.
If you believe that too, then let’s live in such a way that proves
us both wise.

some reason or other, Joanna continues to set
aside a couple of pages at the back of every
magazine issue for me to share my take on the theme. Hoping,
I’m sure, that I’ll say something smart or inspiring before you
close this thing for good. I’m not as involved in the day-to-day
production of the magazine as she is, so I’m grateful to have
this playground to pen a few lessons I’ve learned or I’m still
learning in my life.
And, being that it’s the very last story you’re likely to read,
wisdom seems like the thing I ought to try to offer you.
Wisdom—where to find it, how to hold onto it, who to give it
to—has been a pursuit of mine since I was a kid. Like the folks
you see at the park or the beach with their metal detectors
sweeping the sand, searching and searching until one day
that thing starts beeping like crazy, that was and is me, always
on the hunt for something worth
unearthing. As a young boy, I was out
there with my sensor, scanning my
little corner of the world for examples
of people I thought might hold the
great secrets of the universe, people
who I thought carried the wisdom that
could get me to where I wanted to go.
I’d gotten it into my head that only
a select few could hold such treasure,
and I sought out the ones who looked
like they might. What I’d call the “wise
old folks” of our community. The kind
of people others told me I’d be wise
to follow. And if the timing was right,
when I’d spot one of them, I wouldn’t waste a second to step
up, ask what I could, and pray they’d humor me.
Looking back, I think I was operating off the advice a lot
of us hear: Follow the herd you want to be part of. You’ve
probably received some version of this. “Surround yourself
with the right people who can help you get where you want to
go” or “Get close to those who are living the life you dream of.”
Makes sense for a minute. But not for much longer than that.
The thing is, I’m about the same age as those “wise old
folks” I used to follow around. This November, I’ll turn 50
years old. That’s half a century that I’ve occupied a place on
this Earth. I started working so hard, and so fast, at such a
young age—always racing some invisible clock—I sort of
figured that by 50 I could have lived a thousand lives. Surely,

“Here’s what I’ve
learned about
wisdom: It isn’t
gained by following
the few, but rather,
by tuning in to the
collective.”

112

113

M A G N O L I A J O U R N A L fall 2024

sourcebook

For information about products or professionals featured, please contact these sources. We cannot guarantee availability of items or services.

cover

the lake house PAGES 66–75

Women’s Union-Alls in Indigo Rush—Lee; lee.com. Chuck Taylor All Star—
Converse; converse.com.

PAGES 66–67

Polyester Fabric in Connelly, Parakeet—Culp Contract; culpcontract.com.
Meda Ivory Wool Armless Lounge Chair by Gianfranco Frattini—
CB2; cb2.com. Blanched Interior Paint in Eggshell Finish—Magnolia
Home by Joanna Gaines Crafted with Kilz; magnolia.com. Deco Marble
Coffee Table—Magnolia; magnolia.com. Winona Floor Lamp—Soho
Home; sohohome.com. Lou Lou XL Vase in Amber—Woonwinkel;
woonwinkelhome.com.

zooming in PAGES 24, 26–28
PAGE 24

Green and White Marble Tic Tac Toe—Magnolia; magnolia.com.

PAGE 68

PAGES 26–27

4×4-Foot Terrazzo Tile in 575 Desert White and 6-Foot Metazzio
Inlay Strips in Brass—Terrazzio; terrazio.com.

Scallop Keepsake Box, Green Marble Scalloped Bowl, and Scalloped-Edge
Marble Tray—Magnolia; magnolia.com. Limestone Knot, Hand-Carved
Wood Chain Link, and Pink Lucite Magnifying Glass—World Market;
worldmarket.com.

PAGE 69

Neat Lounge Chair in Copper Velvet—Blu Dot; bludot.com. WND-224
Wallpaper—Astek Home; astekhome.com. Osiris Large Asymmetric
Semiflush-Mount, Hand-Rubbed Antique Brass Fixture with Linen
Diffusers—Visual Comfort & Co; visualcomfort.com. Fatalla White
Terracotta Vase—CB2; cb2.com.

all rise PAGES 30, 32–35

PAGES 70–71

Calacatta Mediterraneo, Terossa Ottagono Lancette Mosaic Tile—
Ann Sacks; annsacks.kohler.com. Perch Counter and Bar Stools—
Industry West; industrywest.com. 2×2-Inch Natural Press Ceramic Tile
in Sap Green Gloss—Fireclay Tile; fireclaytile.com. Wood with Antique
Brass Canisters—Magnolia; magnolia.com. Vintage Bauhaus Steel and
Velvet Dining Chairs—Etsy; etsy.com. Perth Oval Dining Table—
Arhaus; arhaus.com.

Bellemain Popover Pan for Baking—Epica; amazon.com.

positively persimmon PAGES 42–44
Small Textured Adrienne Vase—Magnolia; magnolia.com.

PAGE 73

Ava Dove Ivory Rug—Magnolia Home by Joanna Gaines x Loloi;
magnolia.com. Imperial Gas Carousel in Almond—Malm; malmfireplaces.com.
Kiro Ceramic Wall Lights in Olive Green—Forest Homes;
foresthomesstore.com. Evie Coffee Table—Magnolia; magnolia.com.
Mara Hoffman Chair in Ivory Cozy Shearling—West Elm; westelm.com.
Preece Dining Table—Lulu and Georgia; luluandgeorgia.com.

step back in time,
stay a while PAGES 48, 50–54
PAGE 54

PAGE 74

Carlisle Rug—Magnolia; magnolia.com. French Linen Stripe Wallpaper in
Soft Linen—York Wallcoverings; yorkwallcoverings.com.

Pair of Italian Adjustable Wall Lights, “Perla” Beige Modern Brass
Cream—1st Dibs; 1stdibs.com.
PAGE 75

Cassia Chandelier, Opal Shades in Aged-Gold Finish—Alan Peppin for
Alora Mood; lumens.com. 24×40-Inch Contemporary Pill/Capsule Wall
Mirror in Brushed Gold—Andy Star; moonmirror.co. Purist Wall-Mount
Bathroom Sink Faucet with Lever Handles, Vibrant Brushed Moderne
Brass—Kohler; kohler.com. Double Cone Brass Bowtie Wall Sconce in
Raw Brass—Starlight Lighting; starlightlighting.etsy.com.

boot camp PAGES 56, 58–59
PAGE 56

Bobbi Ankle Rain Boot in Denim Blue—Merry People; merrypeople.com.
Mountain Light in Cascade—Danner; danner.com. Neoprene Gardener
Clog in Dark Olive/Clay—Hunter; hunterboots.com.
PAGES 58–59

jo’s herbarium collection:
a rose cottage tour PAGES 92–99

Tivoli IV Boot in Quarry—Sorel; sorel.com. #2324 Lace-Up Chelsea Boot
in Oat—Blundstone; blundstone.com. The Annie in Caramel Bovine—
Tecovas; tecovas.com. Anacapa 2 Mid GTX in Green Moss/Agave—Hoka;
hoka.com. Original Ankle Boot in Brown—The Original Muck Boot Co.;
muckbootcompany.com. Bean Boots Rubber Mocs in Tan/Bean Boot
Brown/Gum—L.L. Bean; llbean.com.

For herbarium supplies, we recommend visiting universityproducts.com,
herbariumsupply.com, and amazon.com.

Paint Colors

Because of the magazine printing process, paint colors depicted on our pages may vary slightly from manufacturers’ colors. Use paint color names
or numbers, when provided, as a starting point. To get the exact color you see in the magazine, take the page to a paint retailer for matching.
114

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116

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