The trip wasn’t uneventful. Today, after 60 years of marriage, they laugh about the trip.
“We didn’t know what we were doing,” said Joy. “Here we were, 19 and 20 years old, driving that far, pulling a house trailer behind us. Going across South Dakota, the crosswind blew so hard air wouldn’t go in the motor of the car to cool it off, so we had to coast down hills to cool it off. We’d coast down a hill, drive up the next mountain, then coast down again.”
When they crossed the Mississippi River, Joy had to get out of the car and direct Doug so he wouldn’t hit the toll booth. When they came home, they decided not to tell anyone. They wanted to surprise their families. Now, as great-grandparents, they realize that wasn’t such a good idea.
“If anything had happened to us, no one would have known where to look,” said Joy. “They didn’t know we were on our way home. We wondered why they worried about us and now we know.”
Joy’s parents are the late Ellen (Stewart) and Lloyd Ferguson. Her sister, Ann Milner, lives in Buford, Ga.
She, her parents and Ann lived in the Alexandria valley until the government took over their land to make room for Pelham Range. They relocated to the Wellington area.
She and Doug were sweethearts at Alexandria High. Joy was 16 when she graduated from Alexandria and 19 when she graduated from Jacksonville State University with a music degree. They married after her graduation from JSU. That was in 1953. She taught music at Weaver Elementary School while Doug worked on his degree at JSU.
After he finished there, he was hired as band director at Piedmont High. They moved here in 1956.
“Zeke Kimbrough (school superintendent) told me that if I’d go back to school in the summer and get another degree, he’d have a job for me,” said Joy. She did just that also received a master’s in guidance counseling.
Joy retired in 1988 after 32 years of teaching. She taught fourth and fifth grades at Southside Elementary School. After Doug retired in 1986, he and Joy took on another job. They made photographs of weddings for several years.
Joy and Doug have two daughters. Felecia Steward and her husband Mike live in Spring Garden where Felecia teaches kindergarten. They have three children and two grandchildren. Susan Trammell and her husband Jimmy live in Piedmont. They have two children. Susan works at Anniston Army Depot.
The Bordens are members of First Baptist Church. Joy was organist there 40 years. She still sings in the choir and is also a member of the Town and Country Garden Club.
Joy seldom cooks anymore.
“It’s cheaper for us to eat out now,” she said. “But I cooked all the time when the girls were growing up.”
Some of Joy’s favorite recipes are Corn Salad, Easy Apple Dumplings, Fruit Special and Coke Salad.
Contact Margaret at email@example.com.
2 cans whole kernel corn (drained)
2 cans shoepeg corn (drained)
½ bell pepper (chopped)
½ red pepper (chopped)
½ cup mayonnaise
½ onion (chopped)
Mix all together. (This is doubled. You can make it with one can of each corn. I wait and put on crushed Fritos when ready to serve.)
Easy Apple Dumplings
1 Granny Smith apple
1 (8 oz) pkg. crescent rolls
1 cup sugar
1 cup water
1 stick melted margarine
Peel and core apple. Cut into 8 slices. Roll apple slices in crescent roll individually. Put in a deep baking dish. Stir sugar, water and margarine together and pour over dumplings. Bake at 375 degrees 11-13 minutes.
1 can peach pie filling
1 (12 oz.) pkg. frozen
1 can mandarin oranges, drained
1 can pineapple tidbits, drained
Mix together peach pie filling, strawberries with juice, oranges and pineapple tidbits. Add bananas, sliced, just before serving. Refrigerate.
1 can bing cherries, pitted
1 can crushed pineapple
1 reg. size strawberry jello (or sugar free)
1 reg. size cherry jello (or sugar free)
1 cup water (approximately)
1 (10 oz.) Coke (or other soft drink)
Chopped nuts, optional
Drain cherries and pineapple. Use juice to make jello. Add water to juice, bring to a boil, add jello. Cool slightly. Add Coke. Place cherries into dish, cut each cherry into 4 pieces, add crushed pineapple and jello. Top with chopped pecans. Place in refrigerator until firm.