< Previous30 COASTMONTHLY.COM | JuLY 2025 FEATURE TRUE RED, WHITE AND BLUE These proud patriots go all out for Independence Day celebrations story by LAURA PENNINO photos by JENNIFER REYNOLDS I f a super patriots contest were to be held for locals who wholeheartedly embrace our nation’s Indepen- dence Day and the values the holiday embodies, some likely contenders would be Katherine Herrin-Keith of La Marque and Jay Carnes of Texas City. Herrin-Keith is a Galveston native who is involved in numerous La Marque civic initiatives. Carnes, who owns Carnes Funeral Home with his wife, Lori, is known for playing key roles in organizing and/or participating in holiday parades such as the Mystical Parade of Boo, the Mainland Mardi Gras Parade and July Fourth parades in Friendswood, Galveston and Texas City. “For me, the Fourth of July is the kick-off to summer,” Herrin-Keith said. “It’s time to celebrate the glorious United States of America. My tradition is decorating my home and yard in patriotic red, white and blue. I keep this theme throughout the summer. I also enjoy participating in Fourth of July parades and watching the beautiful Fourth of July fireworks displays put on by local cities.” In past years, Herrin-Keith has dressed up her dogs in patriotic costumes and she and her husband, Ben Keith, have taken them to visit nursing home residents on the Fourth of July. This year, she’s debuting her custom-designed camper, which she has named Cupcake, as a special entry in the Texas City July Fourth Parade. Cupcake will be adorned with bunting and other festive decorations, and Herrin-Keith will be wearing a Wonder Woman costume. After the parade, she and Ben again will stop in to see nursing home residents and distribute beads and other trinkets. “Last year, the city of La Marque won the All-America City Award,” Herrin-Keith said. “I’m a commissioner for Keep La Marque Beautiful and I chair the Yard of the Month com- mittee. I had the idea to start an All-American Decorating Contest in La Marque to get people involved in celebrating COASTMONTHLY.COM | JuLY 2025 31 Katherine Herrin-Keith decked out her new, custom camper, Cupcake, in red, white and blue. She’ll debut the tiny camper and its patriotic décor in the annual Texas City Fourth of July Parade.32 COASTMONTHLY.COM | JuLY 2025 FEATURE our city and being proud of our homes and community. The event was wildly popular. Every- one was a winner. I delivered yard signs with support from members of our great La Marque Fire Department.” The All-America City Award recognizes communities that leverage civic engagement, collaboration, inclusiveness and innovation to successfully address local issues. Herrin-Keith always has en- joyed dressing up for the Fourth of July and other holidays, she said. She referenced entertainer Dixie Longate’s “Cherry Bombs & Bottle Rockets” standup comedy show to describe her excitement for the Fourth of July and other festivities. “Dixie says that there are two kinds of people in the world — cherry bombs and bottle rockets. I am a bottle rocket because I am said to light up everyone around me and bring happiness,” Herrin-Keith said. What’s on the menu for Her- rin-Keith to celebrate Indepen- dence Day? “Most years, my menu features Coney Islands and my mom’s potato salad which, in my opin- ion, is the best on the planet,” she said. “We also have ice cold watermelon served with lime and sea salt. And of course, we have sweet iced tea. It’s a sin in Texas to serve iced tea any other way at family gatherings.” When asked what Fourth of July means to him, Carnes re- sponded enthusiastically: “Busy. Busy. Busy. Parade. Parade. Parade.” For more than 18 years, Carnes has supported three parades on the Fourth of July. Typically, he’ll participate in the Texas City parade at 10 a.m. with one or more floats. Then, he sends one or more vehicles and staff members to participate in the Friendswood parade. And later in the day, he coordinates and participates in the Galves- ton parade. “I always hurry back home from Galveston to Texas City after my last parade of the day,” Carnes said. “Lori and I host friends and family for swimming and plenty of food. Normally, we have around 150 show up. And one of our neighbors hosts the largest fireworks display in the county, while I blast patri- otic music! Boudin egg rolls are a staple for the Fourth of July at our house. Everyone enjoys the patriotic music, and that’s a great feeling. Everyone comes together to say, ‘Happy Birth- day, America!’” Katherine Herrin-Keith and her husband, Ben, are ready for the Fourth of July. The couple decorates their home and yard and often visit nursing homes on the holiday. COASTMONTHLY.COM | JuLY 2025 33 KATHY’S CONEY ISLAND HOT DOGS 1 package high-quality beef hot dogs 1 package Hawaiian hot dog buns or Snuggles rolls, if you can still find them 1 large can Hormel chili 1 cup diced white onion 1 pound grated cheddar cheese 1 jar pickled jalapeños Cook hot dogs according to package directions. Heat chili according to instructions on can. Place hot dogs in buns and top with chili, onion, cheese and jalapeños. GENEVA’S POTATO SALAD 1 pound peeled, boiled potatoes 4 hard-boiled eggs, diced 1 bell pepper, diced 1 onion, diced 1 can sliced black olives 1 small jar crushed green olives and pimentos 4 tablespoons pickle relish 1 tablespoon dill 6 tablespoons yellow mustard 1 cup mayonnaise 4 tablespoons apple cider vinegar Paprika for garnish Add all ingredients in a medium bowl and stir to combine. Garnish with a sprinkle of paprika. Cover and refrigerate for at least 1 hour or up to 1 day before serving. MAMA’S ICED TEA 6 teabags Water 1 cup sugar Optional: lemon slices and/or fresh mint sprigs Add teabags and sugar to 2 quarts of boiling water. Stir to dissolve sugar, and let tea steep for 2 hours. Discard teabags and add cold wa- ter to fill a gallon pitcher. Stir well. Pour tea in ice-filled glasses and garnish with lemon slices and/or fresh mint. Jay Carnes, owner of Carnes Funeral Home in Texas City, stands in front of one of his parade vehicles. The Carnes Parade Krewe participates in about 70 parades a year, including three on the Fourth of July. Afterward, he and his wife, Lori, host friends and family for swimming, patriotic music and lots of food. CO u RTESYWe never get tired of this view from Diamond Beach Condos! At The Design Firm, we specialize in interior design, remodels, and new construction selections for residential and commercial spaces, creating interiors as stunning as the scenery with comfort, functionality, and a deep understanding of our clients’ needs. A perfect blend of luxury and comfort! www.thedesignfirm.com 281-494-4433 13013 Southwest Freeway, Stafford, Texas 77477 COASTMONTHLY.COM | JuLY 2025 3536 COASTMONTHLY.COM | JuLY 2025 DOWN THE HATCH STRAWBERRY-SPANGLED Add some sparkle to Fourth of July celebrations with this refreshing cocktail story by SHANNON CALDWELL | photo by JENNIFER REYNOLDS T he Strawberry Sparkler is a perfect cocktail for a Fourth of July cookout. In patriotic red, white and blue, it boasts sweet, floral flavors and plenty of ice, making it a refreshing sip for adults who like their lemonade hard. Bar 43 bartender Roxy Gilmore found the recipe online and was intrigued by the use of Empress 1908 Indigo Gin, which, as the name suggests, is a deep indigo blue color thanks to butterfly pea blossom. “The Strawberry Sparkler is really refreshing — like lemonade with a twist,” Gilmore said. “I know that gin can be polarizing, but this gin is very floral and soft even though its botani- cals include juniper. The butterfly pea blossom calms it down.” Juniper can give gin a “Christmas- sy flavor,” but Empress 1908 Indigo Gin also is flavored with black tea, grapefruit peel and rose petals, giving it a less herbal and more floral flavor, Gilmore said. Served in a tall Collins (highball) glass, the Strawberry Sparkler is relatively easy to make. The muddled strawberries, lemon juice and simple syrup form the first layer with gin and soda making the second layer. “The ice makes it easy to build the layers,” Gilmore said. “You can crush ice in a blender at home or put it in a Ziploc bag and smash it with a rolling pin. Sonic has great crushed ice, I know people who go there just for the ice.” A professional bartender, Gilmore has worked at Bar 43 for three years. She loves that it’s a non-smoking neighbor- hood joint with interesting regulars. Working with people is what keeps this Galveston Island local hooked on bartending, a career that began at the Baja Beach Club. “We were right on the sand,” Gilmore said. “That was the best bar in the world. We had so much fun. We would regularly see coyotes and we had a pet possum. It was so cool. Bartender Roxy Gilmore makes a Strawberry Sparkler at Bar 43 in Galveston. The red, white and blue cocktail is like a refreshing lemonade, with a twist. COASTMONTHLY.COM | JuLY 2025 37 Kimberly A. Gaido 713.498.2020 REALTOR®, SRS KimberlyGaido@sandnsea.com A TRUSTED NAME WITH OVER 50 YEARS OF REAL ESTATE EXPERIENCE Michael J. Gaido, III 409.457.4900 | REALTOR®, ABR, GRI, RSPS, SFR, SRES, SRS Michael@michaelgaido.com Carolyn T. Gaido | 713.851.3377 REALTOR®, CLHMS, CRS, RSPS, SRS CarolynGaido@sandnsea.com CarolynGaido.com | Top Agent Since 1999 1319 CORAL WAY 4BR/2BA, 1922 SQ FT 4027 SILVER REEF 4BR/3BA,1920 SQ FT 16635 JAMAICA COVE ROAD 3BR/3BA, 1725 SQ FT 21221 GULF 3BD/2BH, 1191 SQFT 16716 JAMAICA BEACH RD 3BR/2BA, 884 SQ FT 18314 E. DE VACA 6 BD/5.5 BH, 2784 SQFT Unfortunately, it was destroyed in Hurricane Ike.” Fourth of July traditionally is a qui- et night for bars because people like to celebrate with friends and family at the beach or in their backyards, she said. Gilmore is scheduled to work this year and plans to introduce her regulars to the Strawberry Spar- kler. Bar 43 might also fire up the grill, she said. Hamburgers, hotdogs and fireworks are what make the holiday so special, and the Strawberry Sparkler is a refreshing accompaniment to grilled food, she said. Although gin is associated with British culture, its origins can be traced back to the Netherlands in the Middle Ages, where Dutch monks made the medicinal liquor “jevener” with juniper. British colonists took it around the world as they drank gin with tonic to mask the bitter taste of the anti-malar- ial quinine. Easy to distill, gin also was popular in Prohibition-era America. Gin’s popularity is on the rise again thanks to the proliferation of artisan dis- tillers and celebrities like Ryan Reynolds introducing new flavors to the market. STRAWBERRY SPARKLER 2 fresh strawberries 1 ounce lemon juice 2 ounces simple syrup 2 ounces of Empress 1908 Indigo Gin 3 basil leaves (optional) Sparkling soda of your choice Crushed ice In a glass, add strawberries, fresh squeezed lemon juice and simple syrup. (Gilmore recommends adding fresh basil to elevate the taste.) use a muddler to smash all the ingredients together until the strawberries are in small bits. Cover the strawberry mixture with crushed ice. Pour in the gin and add more ice. Then top the cocktail with soda and more ice. 38 COASTMONTHLY.COM | JuLY 2025 The Kunz family’s gumbo is a staple at family get-togethers. It’s full of crab and shrimp. COASTMONTHLY.COM | JuLY 2025 39 DOWN HOME GUMBO GET-TOGETHERS Islander shares the secrets of a prized family recipe story by SHANNON CALDWELL | photos by STUART VILLANUEVA W hen islander Jeannie Janota dines out, there are two dishes she never orders — shrimp gumbo and fried soft-shell crabs, because even the professionals can’t beat home- made, she said. “My mother’s gumbo recipe is the best,” Janota said. “I would never order it from a restaurant because it can’t compare. All my brothers and sisters make it, too, and we are pretty faithful to her way, although sometimes we add our own tweaks.” Janota, who lives in Galveston, said the gumbo always begins by cooking celery and onion in bacon drippings with the roux being cooked separately and added at the end. Okra is a must, crab is nice for added flavor, and, of course, the shrimp is the freshest you can find on Galveston Island. Janota’s father is Capt. Jerome Kunz, who is thought to be the oldest working shrimper in Texas. Better known as “Pops,” the 92-year-old Kunz has found social media fame thanks to his daughter-in-law Nikki Johnson-Kunz, whose Facebook page TX Shrimp Diva documents their adventures shrimping for more than 67,000 followers. “Everyone thought we lived on shrimp growing up, but dad had to sell everything he caught because he had 10 children to feed,” Janota said. All of the 10 Kunz children have first names beginning with the letter “J” and the close-knit family also shares a love of large family meals. Each Monday, as many of the extended family as possible will gather at Pops’ house for dinner. “If it’s your turn, you do all the cooking and all the cleaning,” Janota said. “We play board games and puzzles and it’s been a great way to keep up with all the grandchildren.” Gumbo often is on the menu, especially if Jeannie’s brother Jeff is cooking. During their childhood, gumbo was more of a special occasion dish with pork, beans and rice being more regular weekday meals. Soft-shell crab was another family favorite, Janota said. “My mother would get brown paper and put it on the table,” she said. “Then she would fry up the crabs and make a huge pile on the paper for dinner. I ordered soft-shell crab in a restaurant once and only two crabs came out on the plate. I thought you’ve got to be kid- ding, that’s not a meal.” Her mother, Carol Ann, didn’t teach her children to cook but instead encouraged them to teach themselves through trial and error, Janota said. An accomplished baker and seamstress, Carol Ann had a success- ful home business making wedding and celebration cakes and taking Next >