We need to support local businesses now

Way before the coronavirus started we use to see advertisements everywhere to support our local business in the area. Now that the stores and businesses are re-opening, supporting them has become more important that ever. With people being confined to their homes because of the virus ordering online has become more popular than ever and that takes business away from many small and local businesses, including franchises as well. Stop and think of all the local people employed by all the different establishments from managers, assistant managers and thousands of people who work to supply their needs and needs of their families and loved ones.

We are glad to see that the Grand Central Mall and so many other area business are finally opening their doors once again. The stores are opening with many various restrictions and regulations like wearing masks, gloves and keeping proper distance from each other. You will see many check out places with plexiglass protecting the customer and cashier.

It is important that we all obey and follow the instructions set up for our own protection and the protection of others.

I think now that we are getting lots of our freedoms back, we have the tendency to forget that the virus is still all around us and we must continue to be careful. I realize and know that life continues to go on, but so does COVID-19 that has controlled our lives the past almost three months like nothing else.

Take your family and get out of the house to shop and get fresh air and forget your computer, iPad and texting for a while.

No use for me to try to explain all this because we are all in this together, like one big huge family so we need to support each other locally.

It is very amazing how so many different people from all aspects of life and major companies have all pulled together to help in anyway they can by help providing many things that are needed.

Americans are very special, caring and generous people and nothing is too difficult for them to overcome but at the same time losing over 100.000 people is a major concern.

We have never had to face wearing a hot mask, keeping space between people and not having contact even with our own family members, which is very difficult.

Keep in mind to support our local business.

Keep Safe!

Till next week


Dried Cherry Salad

half a head of romaine lettuce, chopped

half a head of red leaf lettuce, chopped

half a large red onion, sliced

1 cup dried cherries

1 cup feta cheese

1/3 cup sugar

1 cup pecan halves

Raspberry Dressing:

4 tablespoons raspberry vinegar

1/2 teaspoon Tabasco sauce

1/2 teaspoon salt

4 tablespoons sugar

pepper to taste

1 tablespoon chopped parsley

1/2 cup vegetable oil

Place lettuces in a large salad bowl. Sprinkle with onion slices, dried cherries and feta cheese. In skillet, over medium heat, combine 1/3 cup sugar and pecans. Stir constantly until sugar melts and pecans are coated. Immediately pour pecans onto waxed paper to cool. Sprinkle cooled nuts over salad. To make dressing, combine vinegar, Tabasco sauce, salt, 4 tablespoons sugar, pepper and parsley in a small mixing bowl. While whisking, slowly pour in oil until emulsified. Just before serving, pour over salad.


Caesar Salad

8-12 cups Romaine lettuce, or spring mix, torn into bite-sized pieces

1/3 cup oil

3 tablespoons red wine vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

3/4 teaspoon dry mustard powder

1 large garlic clove, minced

1 1/2-2 tablespoons fresh lemon juice

dash of pepper

1/4-1/2 cup grated Parmesan cheese

2 cups Caesar-flavored or garlic croutons

Place lettuce in a large bowl. Combine next 6 ingredients in a blender or food processor. Add fresh lemon juice and process until smooth. Just before serving, toss with lettuce. Sprinkle with pepper. Add Parmesan cheese and toss well. Serve croutons separately.


Greek Salad

head of torn romaine lettuce

1 medium-sized cucumber, sliced thin

2 medium-sized tomatoes, cut in pieces

half a red onion, finely chopped

chopped parsley

4 ounce can sliced black olives, drained

3-4 ounces crumbled feta cheese

several artichoke hearts, quartered


1/4 cup chicken stock

2 tablespoons red wine vinegar

2 teaspoons lemon juice

1 teaspoon sugar

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Combine dressing ingredients in a jar with a tightly fitting lid. Shake until mixed well. Place lettuce, cucumber, tomatoes, onions and parsley in a large serving bowl. Just before serving, drizzle with dressing and toss. Top with olives, cheese and artichoke hearts.


Bibb Lettuce with Pecans and Oranges

4 heads Bibb lettuce

3/4 cup pecan halves, toasted

2 oranges, peeled and sliced


1/3 cup vinegar

1/2 cup sugar

1 cup vegetable oil

1/2 teaspoon salt

half a small onion, chopped

1 teaspoon dry mustard

2 tablespoons water

Place lettuce, pecans and oranges in a salad bowl. Combine dressing ingredients in blender. Toss dressing with salad ingredients just before serving.


Grand Tossed Salad

1/2 cup sliced almonds

8 teaspoons sugar

medium-sized head of romaine lettuce

medium-sized head of red or green leaf lettuce

2 green onions, sliced

2 ribs of celery, sliced

11-ounce can mandarin oranges, drained

1/4 cup oil

2 tablespoons sugar

2 tablespoons white wine vinegar

1 tablespoon snipped parsley

1/4 teaspoon salt

Tabasco sauce to taste

Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool and break apart. Toss together lettuces, onions, celery, oranges and sugared almonds. Blend together oil, sugar, vinegar, parsley, salt and Tabasco sauce. Just before serving, pour over salad. Toss to mix.


Blueberry Spinach Salad

1/2 cup vegetable oil

1/4 cup raspberry vinegar

2 teaspoons Dijon mustard

1 teaspoon to 1 tablespoon sugar, according to your taste preference

1/2 teaspoon salt

10 ounce package fresh torn spinach

4 ounce package blue cheese, crumbled

1 cup fresh blueberries

1/2 cup chopped pecans, toasted

In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and salt. Shake well. In a large salad bowl, toss spinach, blue cheese, blueberries and pecans. Just before serving, add dressing and toss gently.


Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.


Today's breaking news and more in your inbox

I'm interested in (please check all that apply)


Starting at $4.39/week.

Subscribe Today