< Previous60 COASTMONTHLY.COM | JANuArY 2025 HOMEPORT house to include an additional bedroom and two rooms on a second level and built a bathroom on the back porch. Selman’s grandfather George Lee Volk, who took over the property in 1926, contin- ued farming but focused more on the 1,000- head of cattle on the land. He sold some of the land, but still maintained 83 acres. After he died, his daughter Thelma in- herited the property in 1958 and began the restoration. Thelma later moved into a newly built house adjacent to the original structure COASTMONTHLY.COM | JANuArY 2025 61 and her daughter Lee Selman purchased the estate from her mother in 2012. She and her husband, Jamie Selman, have lived in the house since, retaining much of its original character but modernizing it to make it com- fortable and functional. “This house had no plumbing and no electricity,” Lee Selman said. “That all had to be added. And the bathroom was on the porch. After the 1900 Storm, the added rooms were built with scraps of materials but the house stood during the storm.” One of Lee Selman’s father’s lamps is displayed in the entry of her home in Hitchcock. The entry is part of a two-story edition built after the 1900 Storm. (Opposite, from top) Selman’s family history is displayed on a wall of the home her great-great- grandfather George Volk built; the living room is part of the home built in the mid-to-late 1800s.62 COASTMONTHLY.COM | JANuArY 2025 HOMEPORT (Clockwise from left) An old set of dishes is displayed in a rack above the dining table in Lee Selman’s kitchen; three vintage wall pockets hang in the kitchen. The decorations were part of Selman’s mother’s collection of wall pockets; Selman uses an antique dry sink cupboard as a pantry. It is one of many antiques she displays in her home. (Opposite, from top) Selman updated the kitchen, creating a functional room with a lot of cubbies; four square nails are displayed on a curio cabinet. The nails were used to build the home in the 1800s. “The house is old but there is always something happening. But it was built to last.” LEE SELMAN COASTMONTHLY.COM | JANuArY 2025 63 The existing structure consisted of a living room, kitchen and bed- room, with a front and back porch. It was constructed with cypress wood, and steel, square-cut nails held the building together. The Selmans recently added a new wing with a handicap-accessi- ble bathroom, laundry area and closet to accommodate the needs of family members who visit and use wheelchairs. Local builder David Holcomb worked with Selman to create a modern and valuable addi- tion to the house. “This old house had no closets. None,” she said. “So, I had David build me a big one and finally now we have a place for everything.” The footprint of the original kitchen has been maintained. But draw- ers, cabinets, cupboards and cubbies have been custom built to make it a modern, practical and useful room. The dining table is in the kitchen. The original pine floors had to be replaced with newer pine floors in all the rooms. The windows, although providing considerable light in each room, rattled and leaked. She replaced them all but chose vin- tage-style windows to maintain the architectural integrity of the house. When Selman’s mother owned the house, she converted the single-family residence into three units, each with a bedroom and mini-kitchen.64 COASTMONTHLY.COM | JANuArY 2025 HOMEPORT Lee Selman’s nephew Jeff Hunt and his wife, Meg, and their children, Evie and Owen, and dogs, Milo and Daisy, sit on bales of hay, which, along with bees, Selman still raises on the family’s property in Hitchcock. (Above) A small chapel, with windows salvaged from a church, is near the family home. COASTMONTHLY.COM | JANuArY 2025 65 SCAN HERE: SCAN HERE: The 114th Celebration The 114th Celebration of of February 21-march 4, 2025 February 21-march 4, 2025 Mardigrasgalveston.com Mardigrasgalveston.com “But they all shared that one bathroom on the porch,” Selman said. Once the Selman’s purchased the proper- ty, she converted it back to the single-family dwelling, and even built a small chapel on the land with large stained-glass windows rescued from a Central Texas church. Nearby is the family’s cemetery plot with headstones for the descendants’ remains. “They are all buried there,” she said. Selman’s intention is to keep the house and property in the family, and hopefully nieces and nephews — and their children — will return to Hitchcock and continue the legacy. “I am amazed at the bravery of the people who came here when there was nothing,” she said about her great-great-grandfather and fam- ily. “They got on the boat with their wives and babies and had no idea where they would go or what they would find. They just wanted to start their lives all over and this is where they landed. No shelter, no nothing here. They just were very brave and I admire their courage.” And perhaps one of the things she loves about the house is something all of her rela- tives before her shared. “I love watching the evening sunset,” she said, noting she had a new deck built so she and her husband could enjoy sundown. “I do think about the struggles they had and all their hard work. I am just amazed.” Off the new wing of her home, Lee Selman added a deck where she and her husband, Jamie, and their dogs watch sunsets.66 COASTMONTHLY.COM | JANuArY 2025 DOWN HOME KEEPING IT SPICY With different cooking styles, Texas City couple finds harmony in the kitchen story by SHANNON CALDWELL | photos by JENNIFER REYNOLDS A chicken stew recipe from a favorite café, cornbread just how grandma made it and their own cake creation make a perfect meal for Texas City couple David and Chris- ty Landriault. The Landriaults, married 28 years, are owners of boutique agency Falcontail Marketing & Design. And although they spend a lot of time together, they still en- joy each other’s company and look forward to cooking and eating together, they said. “We are health conscious and make all our own meals,” David said. “We love to cook together and along with meal- times, that’s really our special family time. Some of my best memories are eating with our extended family.” The recipe for the couple’s favorite Chicken Poblano Stew came from Harry Blair, who with wife, Lisa, owns The Sun- flower Bakery & Café on Galveston’s East End. “They are dear friends as well as clients,” David said. “I made a promotional video for Harry of him cooking the stew. It was incredible as he explained everything down to why he cut things the way he did. I think everything I know about cooking I learned from him.” The tasty stew is made with chicken thighs, carrots and other vegetables with garlic, cilantro and poblano peppers packing a flavorful punch. Christy doesn’t normally eat soupy food but loves this dish, she said. Cornbread makes a great accompaniment, and it’s always cooked to a recipe from Christy’s grandmother. While sim- ple, it also brings the flavor, Christy said. “I make it from scratch like she did,” she said. “You need good-quality cornmeal and buttermilk. You put some oil in a cast-iron skillet and heat it, then add the batter and cook in the oven. That way you get nice crispy edges.” David wasn’t a fan of corn- bread until he tried Christy’s grandmother’s version. Early in their relationship, his heart sank when he saw it on the table because he thought cornbread was dry and unap- pealing. “But this is so moist and delicious,” he said. To finish the meal, the cou- ple likes a spiced vanilla cake with fudge frosting, a dessert based on a chocolate cake recipe from Christy’s mother. Christy, who comes from a long line of bakers, makes the spiced vanilla cake from scratch. “My spiced vanilla cake has cinnamon and buttermilk,” she said. “It also has powdered sugar, which might seem like a mistake, but it works. My mom taught me to cook, and I still have all her recipes. I even have, and still use, the yellow Pyrex mixing bowl she used.” “Christy is a real pinch of this, sprinkle of that, handful of this, and I don’t work that way. I’m a nerd, I need numbers. Please put a pinch on a scale and tell me how much it is.” DAVID LANDRIAULT (Opposite) For David and Christy Landriault, one of their favorite meals is chicken poblano stew paired with cornbread from a family recipe and lover’s cake, a rich spice cake with a fudge frosting. See recipes on Page 68. COASTMONTHLY.COM | JANuArY 2025 6768 COASTMONTHLY.COM | JANuArY 2025 DOWN HOME The Landriaults first met as young teenagers in Santa Fe, where they both grew up. Although it took a few years, they realized they had romantic feelings for each other. Christy believes being friends first is the secret to their happy marriage, she said. Although the meal prepa- ration is mostly harmonious, their cooking styles are on opposite ends of the spectrum, David said. “Christy is a real pinch of this, sprinkle of that, handful of this, and I don’t work that way,” he said. “I’m a nerd, I need numbers. Please put a pinch on a scale and tell me how much it is. Also, there’s a big difference in the size of our hands. My handful of cilantro is a lot of cilantro.” CHICKEN POBLANO STEW Serves: 8 3 cups yellow onions 2 cups celery 2 cups carrots 2 cups diced potatoes 3 cloves garlic, sliced thinly 5 cups chopped poblano peppers 1 stick butter 6 cups chicken stock 3 cups fresh, ripe diced tomatoes ½ cup cilantro, chopped 1½-2 pounds chicken thighs 5 cups tortilla strips Salt and pepper to taste 4 avocados, diced (½ per portion) LOVER’S CAKE For the cake: 1 stick butter 4 tablespoons powdered sugar 1 cup water ¼ cup canola oil ½ cup buttermilk 2 cups flour 2 cups sugar 1 teaspoon baking soda 1½ teaspoon cinnamon 1½ teaspoon vanilla 2 eggs, beaten For the cream cheese filling: ¼ cup butter, slightly softened 4 ounces cream cheese, softened 2 cups powdered sugar 2 teaspoons vanilla For the vanilla fudge icing: 2 cups sugar ¼ cup Karo syrup ½ cup evaporated milk ½ stick butter 1 teaspoon vanilla Pecans (halves or pieces) For the cake: Preheat oven to 350 F. Coat two 9-inch cake pans with cooking spray and sprinkle pow- dered sugar to coat. Warm butter, powdered sugar, wa- ter, oil and buttermilk. Sift together remaining dry ingredients. Combine warmed liquid with dry ingredients then add eggs and vanilla. Pour into cake pans. Bake for about 25 minutes (use the toothpick test to check for doneness). Cool cakes before frosting. You can even make cakes the day before. For the cream cheese filling: Mix cream cheese, butter and vanilla together on medium speed until thor- oughly combined, about 2 minutes. use a spatula to scrape the mixture down from the sides of the bowl before moving on to the next step. MAW’S CORNBREAD 1 cup cornmeal 1 ⁄ 3 cup flour 1 teaspoon salt 1 teaspoon sugar 1 teaspoon baking powder 1 ⁄ 8 teaspoon baking soda ½-¾ cup buttermilk 1 egg ¼ cup plus 1 tablespoon canola oil Preheat oven to 450. Add about 1 tablespoon of canola oil to 8-inch cast-iron skillet and heat in oven. Mix dry ingredients, then add egg and ¼ cup oil, mix and add in buttermilk to desired consistency. Take skillet out of oven — be careful oil will be very hot and might splat- ter. Pour batter into pan and evenly spread. Bake for 10-15 minutes. Melt the butter, add garlic and sauté until it becomes translucent. Add onions, carrots, celery and poblanos and sauté until soft, about 10 minutes. Add tomatoes, potatoes and chick- en stock. Simmer until potatoes are half tender. About 20 minutes. Add chicken and bring to a boil; simmer until chicken is cooked through. Add cilantro. Fry tortilla strips in 325 F oil until crisp. Drain on a paper towel. Season stew with salt and pepper. Place the stew into serving bowl, top with avocado, tortilla strips and cilantro. COASTMONTHLY.COM | JANuArY 2025 69 Apply for a mortgage with Matt! Matt Hawkes | Branch Manager matt.hawkes@nflp.com | (713) 521-0413 Apply at nflp.com/matthawkes 1009 Broadway St., Galveston, TX 77550 MLO NMLS# 201887 Why not both? NEW YEAR NEW HOME! building a stronger community together THE O’DONOHOE AGENCY 409-356-0065 5928 STEWART RD allstate.com/seanodonohoe seanodonohoe@allstate.com VOTED #1 BEST INSURANCE AGENCY Add powdered sugar into the mix- ing bowl. Mix on low setting until incorporated. Scrape sides of bowl. Mix on medium-high until it’s light and fluffy. Note: This is a half frosting recipe, it can be used as is for filling be- tween the layers, or you can double the recipe, and firm it up to use as a main frosting. For the vanilla fudge icing: Over low heat, combine sugar, Karo and evaporated milk. Stir very frequently until mixture reaches about 240- 245 F. Pull mixture from heat and quickly beat in butter and vanilla. Assemble the cake: Place first layer on serving dish or cake board. Add generous amount of cream cheese frosting. Place second layer. use an acetate sheet to make a cake collar around the cake. Pour fudge icing. Top cake with pecans. using acetate can be tricky, so give yourself plenty of time, just in case. The cake also can be baked in a 9-by-12-inch cake pan and left in the pan to frost with just the fudge. “My mom taught me to cook, and I still have all her recipes.” CHRISTY LANDRIAULTNext >