COOK/Yates excited over new venture
Wednesday, May 1, 2013 1:00 AM
Lacey Trout Yates has learned one major lesson in the last eight years: A new day, a new you.
"I've been through a lot," she said, "and I wake up each morning and I'm like a new person."
The mother of two sons - Bryton, 6, and Aaron, 2 - Lacey has gone from being a student at East Central Community College, to being a busy mother, and now in business with her own salon, L Salon & Tan.
Lacey, a native of Smith County, went to East Central Community College where she earned her degree in cosmetology.
She has worked as a stylist with Amy Willis and Amy Dulay.
Now she's opened her own business and, after just two weeks, she loves it.
"Everyone says it's clean and fresh and we've been busy," she said. "Business has been great and word has gotten out."
Located on Range Avenue behind Martin Real Estate, the salon currently has one room for hair and another for tanning.
Lacey admits she was pushed to start the business by her boyfriend, Jason Lovern, who owns Martin Real Estate.
"He encouraged me," she said, noting that initially she had looked at opening on the square but "there's no parking."
Finally Jason gave her the lot where she built and three weeks later they were open for business.
"There was no reluctance [in starting her own business]," she said. "I just ran with it."
Despite everything, work is not the center of her life. That spot belongs to her two sons and the rest of her family.
"I'm a soccer mom," she said, noting that if Bryton had a game, her customers would reschedule so she could go.
We're real outdoors people, she said. "I'm not a girly girl, that's why God gave me two boys."
This love for the outdoors even extends to her cooking, with grilling being her favorite way to prepare meals for her family.
"I've got a charcoal grill, a gas grill and a double grill," she said, "And even a turkey fryer. I like cooking outside while the boys play."
Her favorite recipes are those she prepares for others, especially green bean bundles that she makes quite often.
She even prepares a cream cheese pie each week for a friend who works at a nursing home in Carthage.
Many of the recipes come from a family cookbook.
"It was put together for my great-grandmother Susie Trout's 100th birthday. She will be 107 this August," she said.
"I try to cook four nights a week," she said. "Every Friday night we eat as a family, then on Saturday we go out to eat and let the kids pick."
She admits, with a laugh, that the boys like the hibachi grill at Saki Sushi in Meridian the most.
"I'm so burnt out on fried rice that I could scream," she said. "But the kids like the entertainment."
She has shared some of her favorite family recipes with us.
Praline cream pie
1 cup nuts
1/4 cup butter
6 ounces coconut
8 ounces cream cheese
1 (8-ounce) Cool Whip
1 (12 ounce) jar caramel topping
2 graham cracker crusts
Melt butter In oven at 275 degrees. Add nuts and coconut. Stir until brown. Set aside. Mix cool whip, milk, and cream cheese. Divide for 2 pies. This is the first layer. Pour the mixture on. Top with caramel. Freeze pies. Set out to thaw 2 hours before serving
- Patricia Lovern recipe
8-10 cubed red potatoes
8 ounce sour cream
1 package dry ranch mix
1 stick butter
2 cup shredded cheese
1 small bag of real bacon bits
Boil potatoes until tender. Drain and remove from heat. In separate bowl mix melted butter, sour cream, and dry ranch mix. Pour over potatoes And coat well. Pour into 13x9 baking pan, top with shredded cheese and bacon bits. Bake at 350 degreesuntil cheese is melted
- Kanah Lovern
1 pound peeled deveined shrimp
4 ounce cream cheese
1 pint heavy cream
1/2 stick butter
1 pound linguine pasta
Season shrimp with Tony's seasoning and sauté in extra virgin olive oil or butter
In heavy sauce pan combine softened cream cheese and butter heat until melted. Add heavy cam stirring until smooth. Half and half or milk can be added if thinner sauce is desired. Add garlic salt and Tony's seasoning to taste. Simmer for 15 minutes, then add shredded Parmesan cheese. Serve over cooked pasta. Top with shrimp. Great with garlic bread.
- Kanah Lovern
1/4 cup all purpose flour
1/4 cup canola oil
3 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 carton (32 ounce) chicken broth
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 pounds uncooked large shrimp, peeled and deveined
1 package (16 ounce) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 teaspoon gumbo file powder
Hot cooked rice
In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic salt, pepper, and cayenne; bring to boil. Reduce heat, cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice
- Lacey Yates
Artichoke Spinach Dip
1/2 of 10 ounce package frozen chopped spinach, thawed
2 (13 3/4) cans artichoke hearts, drained and mashed
1/2 cup mayonnaise
1/2 sour cream
1 1/2 cups grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 350 degrees. Drain water from spinach. Mix all ingredients and bake in greased oblong, shallow dish for 30-40 minutes.