McFee's Wodshop is the creation of Bryan and Carol McFee in Crane Hill, AL. They are both wood turners.  Carol is a "spindle" turner.  She makes bud vases, handles for bottle openers, ice cream scoops, pizza cutters, back scratchers, and similar items. The vases are all sizes, and we recently did a giveaway for a matched pair that were hard to let go.  They were small, dainty and so beautifully detailed.  We fell in love.  Bryan primarily turns bowls.  GORGEOUS bowls with veins of surprising colors in the wood grain, each one unique and precariously turned and polished to perfection.  He also makes coffee tables and end tables.  He takes special orders if it is something that he feels he can "do justice to."

They use only local hardwoods that they harvest themselves. Most of the trees that they use are dead, dying, or already on the ground. Occasionally they will remove a tree when asked to.  As the trees die, decay sets in.  In wood turner parlance this is called spalting.  It creates the beautiful colors and lines that are so prominent in their work. Bryan jokes "We throw the wood out in the front yard until it starts to grow mushrooms, then we know that the wood is ready!" This does sometimes create problems if the decay goes too far.  Then it gets "punky". This means that it is too rotten to work with.  It is always a fine line between "just right" and "too far gone."  

​They love for people to drop by and visit them in their shop.  In true southern fashion, they have a lot of extra chairs for company.  They are a beautiful couple, you will love every second of time you get with them.  Check them out on Facebook today:  @McFees Woodshop and you may contact Bryan by email:  bryanmcfee0425@gmail.com or phone:  205-541-0658.  

As seen in our October issue, here is the recipe for a favorite Fall dip!
​

• 8 oz of cream cheese
• 16 oz bar of cheese
• 1 lb of chorizo
• 1/4 cup of 2% milk
• 1/2 teaspoon of garlic salt
• 1 can of mexicorn
• 2 cans of rotel
• scoops or crusty bread for dipping 

​Steps:
1. Cut cheese into small cubes and set aside. 
2. Remove chorizo from casing and brown in a skillet. Drain well. 
3. Reduce to medium heat, adding cheeses, milk, and garlic salt.
5. Cook and stir 8-10 minutes or until well blended. 
4. Drain corn and rotel, adding both to the mixture. 
5. Cook 5 minutes and serve from skillet. 
​6. Enjoy! 

Recently on social media, the team has shared memories on beautiful Smith Lake.  This week, Partner & EIC, Syndi Hanna, shares a favorite memory on Smith.  

Fall might quite possibly be my favorite time of year on Smith Lake.  Don't get me wrong, spring and summer are fabulous and, like most, my family and I fully enjoy all the things Smith Lake has to offer during those seasons; but fall brings sweater days, harvest candles, pumpkin spice lattes, homemade soup, and long nights by the fire!  

Unlike many lakes, our lake doesn't shut down due to the changing of season, we simply embrace it in different ways. Afternoon kayak rides are still taken, fishing continues on, some adventurists even continue their watersports well into late November, and many years we are still cruising in the boat in December! We ARE in Alabama after all.

The Lakeside Life is excited to be launching not only our magazine, but also our eCommerce site, bringing Smith Lake the PERFECT items that will help you stay lakeside as long as your heart desires. Stay tuned as we unveil those in the coming days. For a first look at Smith Lake's newest line, be sure to enter your email below. 

The Lakeside Life team has an exciting "Fall on Smith Bucket List"  blog series prepared, just for you! But, for now, sit back and look forward to all the colorful things fall is certain to bring!