Because she had to wear braces as a child and had to make many trips to the orthodontist’s office, she began contemplating being a registered dental hygienist.
At Piedmont High School, she participated in the co-op program and worked for Dr. Joel Latham, a Piedmont dentist at that time.
After graduating from PHS, she attended Jacksonville State University for a year to get her basics, then transferred to the University of Alabama in Birmingham where she received a degree to be a registered dental hygienist.
Dawn heard that Dr. Ingram was setting up his practice in Piedmont. She called him and told him that she was attending JSU and was interested in working for him. She became his first employee when she was 19. That was 29 years ago.
Dawn said she likes her job. She cleans teeth, does initial exams on patients, tells them what they need to have done, makes a treatment plan for them and educates them on how to care for their teeth.
“I’ve made some really good friends over the years,” she said. “They know me on a personal basis and I know them. I know what’s going on in their lives, and they know what’s going on in mine. Sometimes we swap recipes back and forth.”
Dawn has lived in Piedmont her entire life. Her mother and stepfather are Jo and Travis Ivey of Piedmont. Her father is the late David “Birddog” Holmes. Her sister, Malinda Smith, lives in Alabaster.
Malinda is 13 years older than Dawn, so Dawn was quite young when Malinda moved out of their home. Dawn likes to tease Malinda about the fact that shortly after she moved out, the family got a dish washer. Washing dishes had always been Dawn’s job.
Dawn and her husband, Wesley, enjoy working in the yard and spending time around their pool. Wesley is retired. They have two daughters. Emily Hammett, 20, and her husband, Chris, have a 1-year-old son, Brentley. They live in White Plains. Maggie Smith, 14, attends White Plains High School.
Dawn and Wesley are members of Piedmont Congregational Holiness Church where she is active in the Women’s Ministry meetings.
Dawn said she’s enjoyed working outside this year. She likes plants, flowers and trees - especially palm trees. Several years ago she planted a Sago palm.
“I’ve babied that thing for such a long time,” she said. “We always brought it in when it got cold weather. It’s in such a big pot now we can’t do that. I guess we’re going to have to wrap it up and put Christmas lights on it.”
She also has Mexican fan palms and windmill palms. Their yard is adorned with roses and hibiscus and other flowers and plants.
She and Wesley had their first garden this year.
“With it being the first one, now we know of things we need to do different next year,” she said. “We kind of experimented with things this year. We had a lot of pepper and put up 65 quarts of tomatoes.”
Dawn enjoys being with Brentley. That brings fond memories of the time she spent with her grandmother, the late Tecota Rogers, who taught Dawn how to make biscuits.
”She’d made me a little bowl of dough and let me knead it, cut it and cook it,” said Dawn. “I spent a lot of time with her.”
Dawn likes to cook and enjoys trying different recipes, some of which some of which come from patients at Dr. Ingram’s office.
Contact Margaret at firstname.lastname@example.org.
1 lb. sausage
8 oz. cream cheese
2 tubes refrigerated crescent rolls
Cook sausage in a skillet. Pour off grease. Add cream cheese to sausage and mix together.
Unroll1 roll tube of refrigerated crescent rolls and place in bottom of 9x13 pan. Place sausage mixture on top of the rolls. Place another tube of crescent rolls on top of the sausage. Pinch seams together. Cook at 375 degrees for 20 minutes.
Dawn's Orange Sunrise Cake
1 box orange supreme cake mix
1 small box orange gelatin
3 lg. eggs
1 1/3 c. water
1/3 c. vegetable oil
Combine all ingredients and prepare according to directions on box. Makes three layers. Allow to cool completely before icing the cake.
8 oz. sour cream
1 c. sugar
4 T. orange juice
1 lg. can crushed pineapple, well drained
16 oz Cool Whip
Combine sour cream, sugar and orange juice. Mix until sugar dissolves. Add drained pineapple and mix. Fold in Cool Whip. Spread icing between layers and on top and sides of cake.
Poppy Seed Chicken
4 chicken breasts, fileted and shredded
2 cans cream of chicken soup
8 oz. sour cream
1 roll Town House crackers, crushed
1 stick butter
Boil chicken breasts. Add to chicken soup and sour cream. Place in 9x13 pan. Mix crackers and butter. Place on top of chicken. Sprinkle poppy seeds on top. Bake at 350 degrees for 30 minutes.
Sweet Potato Casserole
3 c. mashed sweet potatoes
1 c. sugar
Ω c. milk
Ω t. salt
1 t. vanilla
1 c. chopped nuts
1 c. brown sugar
Ω c. self-rising flour
1 stick butter
Mix first six ingredients and pour into buttered dish. Mix last four ingredients and put on top of sweet potato mixture. Bake at 400 degrees 30-40 minutes.