Archive for November, 2011
a country retreat
homes and habitats
when john and carolyn malone’s cabin made its first appearance on their spread just south of high shoals, it was a pile of logs on a flat-bed truck. now, thirty years later, it forms the heart of a light-filled complex of cabins and farm buildings transformed by john’s beautifully proportioned window panes and by carolyn’s dexterous use of humble textiles, utilitarian objects, and simple furnishings that reflect the owners’ deep connection to their home, and to the world beyond their sturdy walls.
this place proves that comfort doesn’t have to be derived from central heat and a.c., or from room-sized walk-in closets. it’s derived from implementing your vision, from living how you love.

the kitchen wing was added later. john decorates his chinking with a fringe of stones. a guest-room bedpost peeks out from the handmade window above.

guests awake to the scent of a crackling fire and coffee brewing in the kitchen below.

delicate green tendrils soften the conical light fixtures and industrial edge of the kitchen’s suspended shelf system, both designed and implemented by john, of course.

a profusion of vines as well as tall pines lend natural insulation to the buildings’ thick log walls.
click read more, it’s worth it!
Autumn Mojito
garden to table
DRINK: Chris Luken of the National
the national’ is a quaint and cozy restaurant and bar in downtown athens, ga. using fresh and regional ingredients, they serve up some great food. located next door to our art house theater, it makes a perfect date night!
autumn mojito
this is the national’s take on the classic southern summer drink, the mojito. this variation is filled with southern soul and is made entirely from ingredients produced and grown below the mason-dixon line.
over ice
juice half a lime (florida)
2 oz pritchards’s rum (tennesse)
1/4 oz. minted steen’s cane syrup* (louisiana)
top with blenheim’s milder (green cap) ginger ale (south carolina)
*steen’s cane syrup, fresh and/or dried mint and a little bit of water to thin the mixture out. Put over low heat and let the mint steep for about a half an hour.





















