Chapter 31

Savannah
St. Patrick's Day
2007

“Momma, why do those boys have lipstick on their cheeks?”

St. Patrick’s Day for the Wilder family was a day of celebration with friends and family. However, they did have an advantage when it came to watching the parade. Addy’s Godfather, Adam Benson owned a spectacular home on the southwest corner of Abercorn and Gwinnett. Technically, it would qualify as a mansion. Built in 1895, the Victorian beauty belonged to a diminutive but dynamic woman by the name of Nina Pape. She used the house as a day school for children whose families chose a private classical education for their children. It was the same school that Addy’s Great- Great Grandmother and her and Great -Great Uncle Franklin had attended. The school was such a success, that it developed into the modern-day Savannah Country Day School.

However, the building was now a fine antiques shop on the first floor and a pied-a-terre for “Poppa Adam” on the second floor. It was filled with the most exquisite treasures. The double balconies on the side were perfect for entertaining.

It just so happened this particular St. Patrick’s Day was one of glorious Savannah sunshine and warmth. The day’s brunch was set up on the balconies. Food and champagned flowed. Poppa always had the event catered and staffed. He wanted to be able to pay attention to his 100+ guests and simply enjoy the day himself.

Addy and her mother dressed in linen. Both wore the palest shade of celadon. Addy sported a white bow in her hair and she felt very grown up. The reality was that even at that tender young age, it was clear she was destined to be a beauty.

Another advantage to the house was the fact that it was the starting point of the parade. Floats, bands, military brigades, Shriners and the Clydesdales all passed the corners of the house. It afforded the best of all possible views.

Addy was sitting on her mother’s lap when something on the street caught her eye.

She was looking at a rather large contingency of cadets from across from the Citadel. They were wearing their dress blues and red sashes. However, she noticed that most of the young men had lipstick imprints on their cheeks. “Momma, why do those boys, have lipstick on their cheeks?” Her mother stopped while taking a bite of an Irish Soda Bread Scone she had just spread with fig preserves. She chuckled and said it was customary for the girls to run up to the cadets while they were in formation and give them a kiss and leave a lipstick imprint as a memento of the occasion.

“Well, I want to do that,” Addy exclaimed! Her father gave a bemused chuckle. He knew his daughter and he knew when her mind was set. “Addy, he said, if you want to give one of those boys a kiss, I will make it happen. You just pick out the one you want.” Mrs. Wilder gave her husband a look of total astonishment. Addy surveyed the ranks and found a handsome young man that had some medals on his chest. She pointed and said, “that one!” Mr. Wilder said, “then that is the one you will have.”

Her father went down the porch steps to the street and approached the young man and explained the situation. The cadet looked up at Addy and smiled. He followed Mr. Wilder to the porch where the entire house party was now watching the proceedings. Mrs. Wilder retrieved a tube of vermillion Lancôme lipstick from her bag and applied it to her daughter’s lips. The young man bent down and Addy proceeded to give him the kiss. She left a small, but perfect imprint of her lips on his left cheek. His response to the girl was “Thank you, Ma’am.” He smiled and returned to the ranks.

The entire platoon had witnessed what had just occurred and understood the delicate nature of the matter.

Soon, the Citadel band stuck up the school’s fight song, “Go Dogs” and the boys went into rigid formation and started the parade route. As they were doing so, they turned in unison to the porch where Addy was now back in her mother’s lap and saluted her.

She waved until they were out of sight.

It was no wonder she would choose Preston to be her future husband. He too graduated from the Citadel as Regimental Commander with medals on his chest.

Irish Soda Bread Scones

A classic for St. Pat’s.

INGREDIENTS

2 c. unbleached all-purpose flour plus more for dusting
¼ c. granulated sugar plus more for sprinkling
1 Tbsp aluminum-free baking powder
½ tsp baking soda
¾ tsp kosher salt
4 Tbsp very cold unsalted butter cut into ½-inch cubes
¾ c. cold buttermilk
1 large egg
⅓ c. plump golden raisins (packed)

EGG WASH

1 large egg
1 tsp milk

PREPARATION

Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal. Place the bowl in the freezer for 5 minutes to chill. In a large measuring cup, whisk together the cold buttermilk and egg.

Prepare the egg wash: In a small bowl, whisk together the egg and milk. Set aside.

Remove the flour mixture from the freezer. Stir in the golden raisins. Create a well in the center of the dry ingredients and add the buttermilk mixture. Using a wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry. Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.

Pat the dough gently with your hands into a disc that is roughly ¾-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2½-inch-diameter biscuit cutter in flour and cut out the scones.

Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 8 scones total.

Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. Lightly brush the tops of the scones with egg wash and generously sprinkle with granulated sugar. Place the scones in the oven and immediately increase the oven temperature to 450°F.

Bake until golden in color, about 10 to 12 minutes. Transfer the scones to a wire rack. Slice and eat warm with butter and/or jam. Scones best served the day of baking.

Slather with clotted cream and The Southern Conserve’s Fig Preserves.