By Ann Cipperly
Dora James of Opelika is sharing her thoughts on being a mother and grandmother for Mother’s Day, as well as family recipes for creating a delectable luncheon. Pictured at a recent family gathering are, from left, Behzad Nakhjavan, Ari Hanson Nakhjavan, Sidney James Nakhjavan, Dora James, Kathryn James Reese, Jeff Reese with daughter, Katherine Ashley James, Ashley James, Cal James III, Cal James Jr., Courtney James, Dianne Ball and Fred Ball.
The epitome of a gracious lady, Dora James has a love of family and serving her community. Although Dora has endured tragedy in her life, she has remained strong in her faith and continues to have a heart dedicated to caring for others. She said she finds joy in being with her three children — Sidney James Nakhjavan, Calvin Ellington James Jr. and Kathryn James Reese — and their families.
While Dora and her daughter, Kathryn, were in Macon, Georgia, a few weeks ago, they stopped by the house Dora grew up in to have her photo taken in front. Her family moved into the 1925 house when she was 3 years old. The person who currently lives there invited them inside. Dora said it was touching to be in the house she grew up in, and the experience brought back many wonderful memories.
Dora’s parents influenced her in many ways to cherish family and help others, she said. She was the youngest child with four older brothers. Her mother, Dora Porter Hanson, was a homemaker and often assisted her husband, Dr. James Fletcher Hanson, a family physician, as a nurse in his office located in back of their home.
While he had an office, Dora’s father mostly made house calls. She could hear the phone ring in the middle of the night and her father saying he would be right there. Many of his patients could not pay for his services. Dr. Hanson, a World War II veteran, was on staff at a nearby veterans hospital for over 50 years.
Dora describes her mother as a Proverbs 31 woman.
“She was a great manager, gardener with beautiful roses, had a vegetable garden, was a great homemaker and seamstress, who made most of my clothes,” Dora said. “She raised five children and never drove a car. She had integrity, was a loving wife and mother, a teacher and always knew what we were doing in school. She loved to read the Bible.
“My mother was an inspiration to everyone, and I learned from her. She loved to entertain and was a great cook. She would always set a proper table with a fresh tablecloth, napkins, china and crystal, and I have tried to do the same. On special occasions, there were always small bowls of olives and pickles.”
While Dora and her siblings had responsibilities, the most important were being good students and not getting into trouble.
“We were brought up with high expectations,” she remembered.
Dora attended an all-girls public high school in Macon and spent her college freshman year at Wesleyan College. She transferred to Emory University, and while there met Cal James of Lanett, a varsity football star at Georgia Tech.
In 1961, Dora graduated from Emory and married Cal. After two years of military service at Fort Sill in Lawton, Oklahoma, they moved to Opelika in the spring of 1964. Cal began working with Diversified Products Corporation, serving as its first national sales manager and later as president from 1978 until 1991. In 1993, he opened James-Snell Motors in Opelika.
Cal passed away in 1996. Dora said she knew her life would never be the same.
“The years following Cal’s death brought many changes for me and my family,” Dora said. “Kathryn was a senior at Baylor School in Chattanooga, Tennessee. I became a single mom guiding her through that final year and later through college and graduate school.”
The children were grown, and she didn’t know what she would do with her days. She said she knew in her heart she wanted to reach out to others and help the community she loved. Dora said she knew God would lead her. She taught briefly at Lee-Scott in the after-school program.
In April 2006, Cal Jr. and his wife Ashley had triplet premature girls. After several months, two of the babies went home, but baby Grace Porter remained at Egleston Children’s Hospital in Atlanta. She went through two successful heart surgeries, but, in November 2006, she passed away while still in the hospital.
“Our family will forever be grateful to Rev. George Mathison for coming to the hospital to baptize Grace before she passed away,” she said. “We never know what challenges, sadness or struggles we will face in life. I am thankful every day for devoted children, loyal friends and an amazing God who loves me unconditionally in all circumstances.”
After serving on many boards over the years, as well as receiving numerous honors, Dora is still volunteering, but mostly enjoying time with family.
“My theme word is ‘joy,’” Dora said. “Find something you can be joyful about, and do something for others if it is just making a phone call to check on them. Just enjoy your life, as it goes so fast.”
Dora finds her greatest joy-makers are her grandchildren. When she is with her grandchildren, she enjoys being silly and having fun, she said.
She also said she enjoys having her family over for meals. Dora will prepare the entrée, such as a rib roast or roast beef tenderloin, and family members will bring side dishes and desserts. She is sharing family recipes for assembling a special menu for Mother’s Day.
Dora will set a lovely table, just as she learned from her mother, and she uses her china and cut glass pieces.
“My kids tease, saying, ‘You pulled out the good stuff,’” she said. “I think it is good to pass on traditions, even if it is small things.
“One of the traditions that we have on each holiday or family meal is to gather in a circle around the table to offer a blessing. As a mother, the most important lesson we can pass on to our family is a strong Christian faith.
“When you sit down at a table as a family and have conversation without the television on and no cellphones at the table, you can share thoughts, emotions and feelings, as we learn from each other. A lot of times, we stay at the table after the meal and talk for about an hour. I think for children to see a unit like that is important, as we are all on the same team.
“My Mother’s Day message is to realize the importance of the family unit, how to communicate and enjoy special times together.”
Dora said she agrees with what she has heard James Dodson say several times — that the most important time of day with your children is the evening meal.
“At the table, talk about what you did that day, how the day went bad and how it was good,” Dora said. “Just to share feelings and experiences and to laugh together. We need to learn to laugh together.”
Dora said she is grateful she learned from her parents that family and giving back to others are gifts. She has passed on the importance of those gifts to her children and grandchildren.
“Serving in this community has been such a blessing and privilege for me,” she said. “I am honored to give back in any way possible, for it has been a fantastic place to live, work and raise a family.”
Dora’s children shared a few words of gratitude for their mother.
Sidney James Nakhjavan, Dora’s daughter and director of the Women’s Philanthropy Board, College of Human Sciences, and her husband, Behzad, have one son, Ari Hanson, an Auburn University student.
“Mom is the best mother anyone could ever ask for,” Sidney said. “And her love for others and love for giving has been an inspiration and aspiration all of my life.
“As an avid gardener for the majority of my life. I always knew and appreciated the benefits from being in the earth and gardening. Yet being a mother led me to experience realization of the healing power of green spaces and the outdoors.
“My most cherished times are and will always be the many hours spent with my precious son outside doing a project, fishing, planting or just listening to the sounds of nature. ‘The earth laughs in flowers’ from Ralph Waldo Emerson.”
Kathryn James Reese, Dora’s daughter, and her husband, Jeff, have one young daughter.
“In my eyes, my mother is near perfect,” Kathryn said. “The most valuable gift she ever gave us was being a model to live a healthy and fulfilling life and being a model for a beautiful marriage.
“Her love for the arts, culture, travel and high aesthetic is eternal, for as Keats said, ‘Beauty is truth and truth is beauty — that is all ye know on earth and ye need to know.’
“For me, mothering is sublime, and your child [or] children is your greatest teacher. Be outside as much as possible, for the entire world is in your backyard. Food is medicine, so eat for life. Move your body all day, every day. Read, read, read good books to your child.”
Cal James Jr., Dora’s son, who works for a medical device company, and his wife Ashley have three children: Courtney Ellington, Ashley Katherine and Cal James III.
“I am very grateful to have a great mother and mother-in-law who have both set a wonderful example for us all to follow,” Ashley said. “I don’t think there is probably a truer friend than your mother; in times of trial and adversity, they are always there.
“I am also very grateful to be a mom. The days of having older children have been really fun and rewarding. Starting to see the fruits of all the early labor of rearing them shine through in the confident, kind, loving people that they are is wonderful.”
“I count myself so very blessed to be the son of the most amazing mother on the planet,” Cal Jr. said. “Mom has always been my spiritual rock, an absolute epitome of a wonderful role model and a constant encourager. I am forever grateful for her influence in my life.
“Mom gave tirelessly of herself to unconditionally serve our father, Cal Sr., and family, never asking anything in return. And she still continues to wholeheartedly serve my sisters and me and our families in the same manner today.
“Mom has truly lived her whole life exemplifying the fruit of the spirit with love, joy, peace, patience, kindness, goodness, gentleness, faithfulness and self-control. I love you so much, Mom.”
Roast Beef Tenderloin
Dora James
From Tea-Time at The Masters
1 (5-8 lb.) tenderloin roast (may use rib eye or any tender cut of roast)
Garlic powder (not garlic salt)
Coarse black pepper or lemon pepper
1 ½ – 2 cups soy sauce
½ – ¾ cup bourbon
Powdered horseradish (if available)
Bacon or salt pork, optional
1 onion, sliced, optional
1 bell pepper, halved, optional
Wipe surface of meat with paper towel. Sprinkle entire surface with generous amounts of garlic powder and pepper. Place roast in 2 large plastic bags (double thickness). Add soy sauce, bourbon and horseradish. Marinate at least 2 hours at room temperature or overnight in refrigerator.
Allow roast to reach room temperature before roasting. If roast is very lean, add strips of bacon or salt pork on top.
Preheat oven to 450 degrees. Put meat on rack in open roasting pan. Pour marinade over roast and put onion and bell pepper in pan. Reduce heat to 400 degrees and roast 35 to 50 minutes or until internal temperature reaches 135 degrees on meat thermometer for a rare roast. All to rest before slicing.
Sliced, sauteed mushrooms may be added to liquid in pan and thickened slightly for gravy.
Poached Salmon
Sidney James
Nakhjavan
2 large lemons
½ cup white wine
1 shallot, thinly sliced
2 garlic cloves, minced
3 sprigs parsley, chopped
3 sprigs dill, chopped (or ½ to 1 teaspoon dried dill)
1½ lb. salmon fillet, sliced into four equal portions
Kosher salt and extra virgin olive oil
To prepare lemon, zest and then juice one lemon. Slice second lemon into wedges or rounds for garnish.
Prepare poaching liquid: In a large saucepan with a lid, combine wine, lemon juice, shallot, garlic, 2 sprigs parsley and 2 sprigs dill. Bring to a simmer over medium heat.
Pat salmon dry and season with kosher salt on both sides. Nestle salmon in poaching liquid. Lower heat to simmer and cover. Cook for 5 to 8 minutes, depending on thickness and doneness (I stop at 5 minutes).
Transfer salmon to serving plates and top with small amount poaching liquid. Sprinkle lemon zest, chopped parsley and dill on salmon. Add a drizzle of extra virgin olive oil if using. Serve immediately, with lemon wedges or slices on the side.
Asparagus with Parmigiano Reggiano Vinaigrette
Dianne Ball (Ashley James’ mother)
The title mother is the best title ever; being a mother has brought so much joy and fulfillment into my life. Your mother will do for you what no one else will do; she will listen, take care of you, work for you and with you, and spend time with you. Being a mother is not always an easy title to fulfil ,l but the payback is worth every minute. I highly recommend the title called ‘Mother’.
2 bunches asparagus. stems snapped where they naturally break
½ cup extra virgin olive oil
½ cup red wine vinegar
4 Tbsp. grated Parmigiana Reggiano
Kosher salt
2 hard-boiled eggs, whites and yolks separated, crumbled
Bring a large pot of salted water to a boil. Set up a bowl of salted ice water. Place the asparagus in the boiling water. Cook 5 minutes. Remove asparagus and plunge immediately into the ice water. Remove, pat dry and reserve.
In a small bowl, combine the olive oil, red wine vinegar and Parmigiana Reggiano. Salt to taste. Toss the asparagus in the vinaigrette. Sprinkle with the crumbled eggs and serve. Serves 4.
Champagne Vinegar Brussel Sprouts
Kathryn James Reese
1 bag organic Brussel sprouts
1 ½ Tbsp. champagne vinegar
1 Tbsp. olive oil
1/4 tsp. kosher salt
Preheat oven to 425 degrees.
Quarter Brussel sprouts. Toss Brussel sprouts in bowl with champagne vinegar, olive oil and salt. Spread on a baking sheet and roast in the oven 12-15 minutes at 425 degrees.
Roasted Whole Carrots
Kathryn James Reese
1-2 bunches whole organic carrots with stems
Olive oil
Kosher salt
Preheat oven to 425 degrees.
Skin carrots and cut all but 1-inch off stems.
Drizzle with olive oil and season with kosher salt. Spread on baking sheet. Roast for 10-12 minutes.
Happy Salad
Ashley James
Spring mix (I add more arugula)
1 small green apple, diced
1 avocado, diced
½ cup glazed or toasted pecans
Bacon, crumbled, to taste
Goat cheese to taste
Dried cranberries to taste
Combine all ingredients in a large bowl.
Dressing:
3 Tbsp. apple cider vinegar
2 Tbsp. freshly squeezed orange juice
2 ½ tsp. Dijon mustard
2 Tbsp. pure maple syrup
Kosher salt, a dash to taste
½ tsp. black pepper
2/3 cup good olive oil
Combine all ingredients and blend well.
Garlic Roasted Potatoes
Dianne Ball (Ashley James’ mother)
3 lbs. small red or white skinned potatoes (or a mixture)
¼ cup good olive oil
1 ½ tsp. kosher salt
1 tsp. freshly ground black pepper
2 Tbsp. minced garlic (6 cloves)
2 Tbsp. minced fresh parsley
Preheat oven to 400 degrees.
Cut potatoes in half or quarters and place in a bowl with olive oil, salt, pepper and garlic; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into one layer. Roast in oven for at least 1 hour or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove potatoes from oven; toss with minced parsley and season to taste. Serves eight.
Luncheon Salad
Dora James
3 oz. lemon flavored gelatin
3 oz. lime flavored gelatin
2 cups boiling water
3 Tbsp. lemon juice
1 cup mayonnaise
1 cup cottage cheese, creamed
5¾ oz. evaporated milk
20 oz. crushed pineapple
1 cup chopped nuts
Mix two boxes of gelatin, boiling water and lemon juice. Add remaining ingredients to gelatin mixture. Congeal and serve on lettuce.
Mandarin Orange and Grape Salad
Ashley James
3 green onions, chopped
¼ cup chopped pecans
Small handful of fresh parsley
Boston lettuce
2 cups mandarin oranges
1 cup purple grapes, halved
Dressing:
3 Tbsp. rice vinegar or red wine vinegar
¼ tsp. salt
¼ tsp. white pepper
1 Tbsp. dried tarragon
½ cup grapeseed or vegetable oil
For salad, mix all ingredients together in a bowl.
Mix dressing ingredients in food processor or blender. Adding oil slowly and pulsing until all oil is absorbed.
Pour ¼ cup dressing over salad. Place in refrigerator for at least 30 minutes. When ready to serve, pour remaining dressing on salad and toss.
Egg Salad
Kathryn James Reese
12 eggs, hard boiled and finely chopped
10 oz. plain hummus
2 heaping spoonfuls Sir Kensington’s mayonnaise or mayonnaise of choice
Sea salt and freshly ground pepper to taste
Optional: finely chopped kosher dill pickle
Combined chopped eggs with hummus and mayonnaise; mix well. Add salt and freshly ground pepper to taste.
Eleanor Curry’s Healthy Cookies
Dora James
Mrs. Curry made these cookies to give those who worked out at her husband Bill’s home gym.
1/3 cup butter melted
½ cup honey
Mix two above ingredients together.
Add to butter and honey:
1 egg
1 tsp. vanilla
Sift together:
1 1/4 cups whole wheat flour
1/2 tsp. soda
1 tsp. cinnamon
1 tsp. grated lemon peel
Combine sifted ingredients with butter and honey mixture.
Add:
1 cup carob chips
1 cup coconut
1 cup chopped nuts
1 cup raisins
1 cup granola or oatmeal
Drop spoonful of cookie dough or roll dough into a ball and place on baking sheet that has been coated with nonstick spray. Bake for 10 minutes at 350 degrees.
Fresh Apple Cake
Dianne Ball (Ashley’s mother)
3 cups apples, cubed
1 ¼ cups Wesson oil
2 cups sugar
3 eggs
3 cups sifted all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
1 cup chopped pecans
Place apple cubes in bowl; set aside.
Mix oil and sugar together in mixer bowl. Add eggs one at a time beating after each, while slowly adding flour mixed with salt and soda. Add vanilla and pecans, then add apples.
Bake at 325 degrees one hour or until turns loose from pan around the edge and tests done when a toothpick is inserted near center.