The Cozymakers

The couple are fixtures at art shows, live music performances, and local restaurants. But everyone needs a place to collect their thoughts and take a breath. David and Annelise find this solace in their home.

I have been a guest in their Midtown home many times, yet I still find myself surprised by the whimsy of the space. Artwork is everywhere. The eye doesn’t know how long it should linger on one piece before hopping to the next. And most of the pieces carry a story with them. In the dining room is a large, expressive painting by their friend, Carl Blackledge; the painting was one of their first big art purchases as a couple. My personal favorite is Emergency Menorah, a multimedia piece hanging in the hallway that elicits a giggle in its creativity—the makeshift candelabra is made from a flat piece of cardboard.

Accompanying the artwork is a perpetual and perfect soundtrack. From the current WYXR show on the speakers, to the library of records in the dining room, it is clear that there is rhythm to the couple’s lives—both inside and outside their home. 

David’s livelihood is built off the connections he makes through music and books. “With the record store, I have always wanted to be quality over quantity, certainly, but I also want there to be different perspectives defining the idea of quality,” he says.

Quality is subjective and based on the enjoyment and connection something brings to the consumer, David explains.

For Annelise, connection and comfort go hand in hand. “Comfort starts with how you feel, first. You have to set the stage,” she explains.

A large part of “setting the stage” comes from the food they serve in their home. As a native of the Mississippi Gulf Coast and Arizona, Annelise finds Memphis winters a bit too chilly—so she enjoys creating a cozy space at home. “We are very busy during the warmer months. We try to attend all of the events, go to all of the barbecues, spend time outside, but during the winter months we are usually hosting,” she says. 

For Annelise, comfort is not only produced in what she cooks but also comes from when she has cooked it before, and who was present at the table. The margins of recipes are littered with handwritten notes—a reminder of when and where they made the dishes, the recipe changes they made when cooking them, and what to do differently next time. Many dates etched onto the papers are snapshots from when they first started dating and memories they made together during the pandemic. “You find your way back to those same kinds of feelings—that vibe you were setting then—and you think, ‘This is just inherent to what I do now.’ We grow so much, but it’s nice to see that there is still a core,”’ says Annelise.

That timeless core has brought a feeling of comfort to their home—which is only enhanced by the inspiring community they’re part of. “Just knowing yourself, knowing what lights you up, and being excited about sharing that with others is such a gift,” says Annelise.

Your Recipe for a Cozy Night at Home

Sometimes the hardest part of hosting is making decisions—like what music to play and what meal to serve. Here, David and Annelise make it easy for you with a perfectly paired playlist and menu. Now you just need to decide who to invite!

David’s Playlist

1) The Harder They Come soundtrack by Jimmy Cliff (Jimmy Cliff passed away the day of the dinner party pictured here)

2) Flammende Herzen by Michael Rother (1977, dude from Neu! and Harmonia) 

3) Rebuilding soundtrack by Jake Xerxes Fussell & James Elkington (soundtrack to the new film)

4) Ups ’n Downs LP by Bud Powell LP (1973 piano jazz)

5) Love, Loss, and Auto-Tune by Swamp Dogg (2018 release from the soul legend)

6) Mod Mod Ranglin’ by Ernest Ranglin (swinging Jamaican jazz guitar from 1966) 

7) Mississippi Delta Bluesman by David “Honeyboy” Edwards (Folkways release from 1979)

Annelise’s Chicken and Sausage Gumbo

Serves 4-6

I’ve been developing this for a few years, so it changes slightly every time—but this one is getting close to my ideal bowl of comforting goodness. The key is to use homemade stock when possible and to be patient with the roux. It does take time, but if you’re not constantly stirring it, it will burn and you’ll have to start again. And really take it there—it should be the color of a chocolate bar!

Ingredients

Stock & Proteins

8 cups homemade or store-bought chicken stock (or 8 cups water + 3 tablespoons Better Than Bouillon Roasted Chicken Base)

3-4 pounds boneless, skinless chicken thighs

1 pound andouille sausage, sliced ¼-inch thick (kielbasa works if needed)

Vegetables & Aromatics

1 yellow onion, diced

2 green bell peppers, diced

4 celery stalks, diced

5 garlic cloves, minced

1 bunch green onions, sliced

½ bunch parsley, chopped

Roux & Seasonings

1 cup + 1 tablespoon vegetable oil

1½ cups all-purpose flour

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon kosher salt (use 2 teaspoons if using Morton’s)

1-2 teaspoons freshly cracked black pepper

2 teaspoons cayenne pepper (adjust to taste)

2 teaspoons Cajun seasoning

4–5 dashes vinegar-based hot sauce (Crystal or Louisiana recommended)
2 bay leaves

1–2 teaspoons gumbo filé powder

For Serving

Cooked jasmine rice

Additional filé powder, hot sauce, green onions, and parsley for garnish

Instructions

Make the Roux

In a heavy-bottomed pot, heat 1 cup oil over medium-low until shimmering. Whisk in the flour and cook, stirring constantly, for 45–60 minutes, until the roux reaches a deep, dark chocolate color. Remove from heat and carefully transfer the roux to a heatproof bowl. Set aside.

Season the Chicken

In a large bowl, season the chicken thighs with the onion powder, garlic powder, kosher salt, and cayenne. Toss to coat and set aside.

Brown the Sausage and Chicken

Heat a clean, heavy-bottomed pot or Dutch oven over medium-high. Add the sliced sausage and sauté until golden brown, working in batches if needed. Transfer sausage to a plate.

Add the remaining 1 tablespoon oil. Once hot, add the chicken thighs in batches to avoid overcrowding. Brown for 6–7 minutes per side, or until they easily release from the pot. Remove and set aside.

Cook the Trinity

Reduce heat to medium. Add the onion, bell peppers, and celery and a sprinkling of salt. Sauté for 8–10 minutes, or until softened. If the pot seems dry, add a small splash of oil.
Add the garlic and cook for 1–2 minutes, until fragrant.

Build the Gumbo

Return the roux to the pot and stir to coat the vegetables. Pour in 2 cups of the stock, stirring or whisking to incorporate. Add the remaining stock and mix until smooth.

Add the browned chicken and sausage back into the pot. Stir in the Cajun seasoning, hot sauce, and bay leaves.

Simmer

Bring the gumbo to a gentle simmer and cook for 2–2½ hours, stirring every 15–20 minutes, until thickened and deeply flavored (taste as you go!). The chicken should be very tender and beginning to fall apart. Stir in the filé powder during the final few minutes of cooking.

Serve

Ladle the gumbo into bowls and serve with a scoop of cooked jasmine rice. Garnish with parsley, green onions, a light dusting of filé powder, and hot sauce to taste.

Charlie Pappas was born and raised in Memphis and has returned home after exploring different parts of the South over the last 10 years. From studying photography at Sewanee, to working for an artist in New Orleans, and spending the last five years baking and studying food in Oxford, Mississippi, it is safe to say that Charlie is a curious person and drawn to creativity. @_snarlie

Nate Packard is a photographer and artist who enjoys documenting life and people in the city. When he’s not taking photos, you can find him hanging out at the Slowdown Shop or at a local estate sale. @natepackard