Reviewing Southern Lady Magazine
When I received the two copies of the magazine, my first reaction was “How long have they been using this nameplate?” After recently going through a complete redesign of the magazine I edit, I’ve come to realize how important the nameplate is to a magazine’s presence.
What is a nameplate? The nameplate is the title of the magazine, which is styled and used on the cover of every issue. In Southern Lady’s case, this involves two fonts - one of which is a dated script with a white shadow. With so many wonderful script fonts out there, it’s hard to believe they chose this one.
Nameplate aside, the styling of the covers - the photo on the cover and the text teasers - looked interesting. Opening the magazine, I found many beautiful photos that left me oohing and aahing.
In the November/December 2006 issue, there was an article called “Rustic Revelry: Holiday Settings” that was both beautiful and informative. Each setting showed whole tables set for different holiday occasions, along with smaller pictures of individual place settings and the centerpieces.
But some of the layouts left me scratching my head.
In the March/April 2007 issue, for instance, there was an article called “Mix & Match Table Settings“. Though the concept is interesting, the styling of the pages looks more like an advertisement then a helpful article. It would be nice to see more advise and less posturing. Or is posturing what the southern belle is looking for?
Since I am in the process of writing a cookbook, I don’t have a lot of time to review recipes. However, I have been holding regular tastings of the recipes I am experimenting with but I haven’t been making much in the way of dessert (when you are making 6-8 main courses at a time, there is no time for that). So I figured for this week’s tasting I would treat everyone to a Southern Lady dessert.
I chose Coconut Toffee Blondies from the March/April 2007 issue but decided to substitute chocolate for the toffee, since I was out of it and didn’t have an opportunity to purchase some. The result was well received. I definitely recommend using the chocolate on the top as complemented the coconut nicely.
Coconut Chocolate Chunk Blondies
yields about 24 blondies
Adapted from Southern Lady
1/2 cup butter, melted
1 1/2 cup firmly packed brown sugar
2 large eggs
2 tsp vanilla extract
1 tsp coconut extract
2 cups all-purpose flour
1/2 tsp salt
1/2 cup sweetened coconut flakes
1/2 cup chocolate chunks or chocolate chips
Preheat your oven to 350 degrees and prepare a 13 by 9 inch baking dish by spraying with cooking spray.
Combine the butter and sugar in the bowl of a stand mixer and beat until it reaches a fluffy consistency. Add in the eggs, vanilla extract and coconut extract and blend until smooth.
In a separate bowl, sift together the flour and salt. Stir in the coconut.
Slowly add the flour mixture to the butter mixture, beating on low until just blended.
Spread the dough into the prepared pan. Pat down and then sprinkle with the chocolate chunks. Pat the chunks into the dough lightly.
Cook in the preheated oven for 25-30 minutes, until browned on top and cooked through. Insert a toothpick in the center - if it comes out clean, they are done.
Let the bars cool in the pan completely before cutting into squares.
Hello,
I was reading your review and I am an advertiser in the Southern Lady magazine. I wondered if there were any magazines in the North which were targeted to the ages for women of 40-65 years of age that you knew about. I train and certify people to teach etiquette and manners in their communities. I receive many requests from women in the North and thought I could reach more of these women by advertising in a magazine currculated in the North. Thank you for your help.
Lydia Allison