After the biscuits were cooked, they usually didn’t look edible, and often weren’t, but the sisters had a lot of fun making them, and the time they spent with their grandmother was invaluable.
Britney has photos of those times, showing flour all over the girls as well as the counters.
Britney was influenced by another female in her family, her mother Becky Parris. Becky was mom at home, but when Britney and her sisters were in first grade at Spring Garden, she was also their teacher and wanted them to call her Mrs. Parris.
“It was a lot of fun,” said Britney. “She wanted to treat us equally as she did the other kids, and that’s why she had us call her Mrs. Parris. She’s a great teacher and a great mom.”
Becky still teaches first grade at Spring Garden. Britney’s dad, Brent, works for the City of Piedmont.
Britney’s sisters are Bridget Parris and Skyler Parris, who attend Spring Garden High School.
Britney and her husband, Stephen, have a daughter, Sutherlyn, who turned 1 on Oct 1. They attend the First Baptist Church of Piedmont.
Stephen has a forestry degree from Auburn and is a forestry supervisor in Calhoun County.
Britney and Stephen have been married two years. They met on a blind date.
“A friend set us up,” said Britney. “I’ve never liked blind dates, but I had a gut feeling about this one. When I got home, Mom asked me how it was and I told her it was great, that I was going to marry this one.”
After graduating from Spring Garden, Britney attended Gadsden State for two years where she played basketball. She transferred to Jacksonville State University where, for the first semester, she considered nursing.
“It was too sad,” said Britney. “I’ve always had a passion for children, and I couldn’t handle them being sick or unhappy. When I’d attempt to give them a shot they’d run from me. I transferred to teaching, and I knew immediately that’s where I was meant to be.”
She hopes she’s as good of a teacher as her mother.
“My mother really impacted my life when I was young,” said Britney. “Being in her classroom I could see how she affected the lives of all of her students.”
Britney is in her first year of teaching fifth grade at Jacksonville Christian Academy. She was a special education aide at Cherokee County Elementary School three years prior.
She also coaches the girls junior high varsity volleyball team at JCA.
“I love it,” she said. “It brings back memories of when I played. I feel like sports is part of my life. The girls I’m with are wonderful. We’re having the best time of our lives. Winning is good, but we keep our heads with us if we don’t win. Having fun together is what really matters.”
Britney remembers everyone gathering at her parents home or her grandparents home to eat. She also remembers how, when she would get home at night after a game, her mother would have a warm meal waiting on her.
Her mother and grandmother taught her how to can tomatoes. With that knowledge in hand, she and Stephen have had their own gardens and have canned tomatoes as well as other vegetables.
Stephen’s grandmother is Prudence Hilburn, a noted cook in Piedmont who has a column in The Anniston Star.
“He’s inherited her cooking skills,” said Britney. “So, he’s a good cook. Between the two of us, there’s always something good to eat at home. He’s one of those who doesn’t have to have a recipe. He can throw something together and it’s good.”
Britney said she enjoys preparing meals for her young family. Buttermilk Baked Chicken, Tex-Mex Lasagna, Apple Dumplings and Lemon Pound Cake are some of her favorite recipes to make.
Contact Margaret at firstname.lastname@example.org.
Buttermilk Baked Chicken
½ cup butter
4 one in chicken breast, skinned
½ tsp. salt
½ tsp. pepper
1 ½ cups buttermilk, divided
¾ cup all-purpose flour
1 (10 ¾ oz. ) can of cream of mushroom soup, undiluted
Preheat oven to 425 degrees. Melt butter in a lightly greased 13 x 9 inch baking dish in a 425 degree oven. Sprinkle chicken with salt and pepper. Dip chicken in ½ cup buttermilk, and dredge in flour. Arrange chicken, breast sides down, in baking dish.
Bake at 425 degrees for 15 minutes. Turn chicken, and bake 10 more minutes. Stir together remaining 1 cup of buttermilk and cream of mushroom soup; pour over chicken, sprinkle with paprika, and bake 10 more minutes.
1 ½ lb. ground chuck
1 tsp. jarred minced garlic
1 (15-oz) can of black beans, rinsed and drained
1 (8-oz.) package of pre shredded sharp cheddar cheese, divided
1 package of taco seasoning
1 (10-oz.) can of Rotel, drained
1 (8-oz.) container of sour cream
1 (16-oz.) jar of chunky salsa
6 (10-inch) flour tortillas
Preheat oven to 425 degrees. Cook beef and garlic in a large skillet on medium heat, stirring until beef is cooked through, drain off access grease. Combine beef and taco seasoning in skillet and reduce to a simmer. Once beef and taco seasoning has reduced, combine beef mixture, black beans, 1 cup of cheese, Rotel, sour cream, salsa.
Line a lightly greased 9x13 inch baking dish with two tortillas. Spoon one-third of the beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining cheese. Bake at 425 degrees for 15 minutes or until cheese melts.
2 cans of crescent rolls
1 - 12 oz. can of Mountain Dew
1 large Granny Smith apple
1 1/2 cups of sugar
¼ tsp. of cinnamon
1 ½ sticks of butter
Vanilla ice cream
Peel apples. (16 slices) Microwave the apples for 1 ½ minutes. Separate the rolls and place apples at the wide end of the rolls. Roll into crescent shape. Place in a buttered glass dish. Melt butter, add cinnamon and sugar. Pour over dumplings. Pour Mountain Dew over dumplings. Bake at 350 degrees for 45 minutes or until golden brown. Serve with vanilla ice cream.
Lemon Pound Cake
1 box of yellow cake mix
1 package of lemon pudding mix
1 cup of water
1/3 cup of oil
Mix all ingredients with an electric mixer for two minutes. Grease and flour bundt pan. Bake for one hour at 325 degrees.