Stick together during coronavirus

Since the appearance of this COVID-19 virus, have you felt that our country and people need to stick together more than ever?

As the expression goes, “We are all in the same boat” and everyone needs to show a little kindness and understanding, which is the proper thing to do.

You do not have to wait for a special occasion to be a giver and do nice things for different people. A small act of kindness goes a long way and appreciated by people, such as offering something that they do not have and would like to have, taking your neighbor or an elderly person to the grocery store or to a doctor’s appointment and so on, especially when their children live out of the state or in another town. Also consider fixing them a simple dish or dessert that you think they may like and enjoy. Visiting people confined in a nursing home that have been closed in with visitors not allowed until recently. In short, being good and helpful to people, especially these days, can be much appreciated by many people. There are just numerous acts of kindness a person can do for others in need, including positive complements and acts.

One suggestion if you live in our area and have cable, you need to make it a practice to watch TBN and pastor Joel Osteen at 10 s.m. whose services are always full of positive information and facts to make you feel better about yourself and others.

We have a good friend (Jane Linscott) who lives in Amesville, Ohio, that is constantly doing nice things for people and spreads kindness to many. One of her hobbies is photography, and last week she sent each one of our families a beautiful framed picture of flowers that she had taken. She also raises cattle and on the back of the picture had this message:

“Although the spring of 2020 and the COVID-19 virus brought many changes to our lives, we learned to take life one day at a time, look out for our family, friends and neighbors, to truly appreciate what we have and not to take anything for granted.

Actually, the cows didn’t know about the virus…they just kept having their calves and eating grass and making milk for their babies each and every day; the grass and the hay meadows didn’t know about the virus…it just kept growing with the rains we received from heaven; and the spring perennials flowers didn’t know about the virus…they did struggle with Mother Nature deciding if each day would be cool or warm, sunny or cloudy or just cold, but they did blossom and were beautiful.”

A big thank you Jane from each one of us (George, Niki, Sophia and us) for your kindness and thoughtfulness.

Till next week!


Steak, Pork or Venison Marinade

2 teaspoons onion salt

2 teaspoons celery salt

2 teaspoons garlic salt

1 teaspoon dry mustard

1 teaspoon pepper

3/8 cup cider vinegar

3/4 cup olive oil

You can use this marinade for chicken too, but then marinate the meat for only 1-2 hours.


Grilled Pork Tenderloin

1-2 pounds pork tenderloin


3/4 cup soy sauce

1/4 cup olive oil

1/4 cup sherry or cooking wine

3/4 cup orange juice

1-2 tablespoons minced garlic

1 tablespoon fresh ginger, grated or 1/4 teaspoon ground ginger

1 bunch scallions, sliced or green onions, grated

In a bowl, mix all marinade ingredients together. Marinate pork for at least 3-8 hours or overnight. Grill 10-15 minutes on each side. Slice thin and serve.


Zesty Grilled Ham

2 1-inch thick fully cooked center-cut ham slices

1 cup brown sugar, packed

1/3 cup horseradish

1/4 cup lemon juice

Score both sides of ham slices 1/4-inch deep in diamond pattern. In small saucepan, combine remaining ingredients. Heat to boiling, stir and continue to boil for 1 minute. Grill ham over medium heat for about 10 minutes on each side, basting frequently with sugar-horseradish mixture.


Grilled Ham Sauce

2 tablespoons butter

1 tablespoon ketchup

2 tablespoons brown sugar

1/2 teaspoon Worcestershire sauce

1 teaspoon vinegar

1 teaspoon prepared mustard

1 1/2-2 pounds ham steak

In a microwave-safe mixing bowl, melt butter in microwave. Add ketchup, brown sugar, Worchestershire sauce, vinegar and mustard. Mix well. Spread onto a thick ham steak and grill over indirect heat for 15-20 minutes.


Marinated Grilled Chicken

6 boneless, skinless chicken breast halves

1/2 cup orange juice

1/4 cup olive oil

5-6 medium-sized garlic cloves, finely chopped

6-8 sprigs fresh rosemary, washed or 1 tablespoon dried rosemary

10-12 sprigs fresh thyme, washed or 2 teaspoons dried thyme

salt and pepper to taste

Wash and pat dry chicken. Pound to 1/2-inch thickness. Combine juice, oil, garlic, rosemary, thyme, salt and pepper in a shallow glass or plastic container. Marinate chicken in mixture for 4-8 hours. Grill over low, indirect heat for about 4 minutes on each side. Baste occasionally.


Barbecued Chicken

8 legs and thighs or 8 whole breasts

1/2 cup vinegar

1/2 tablespoon salt

1 stick butter


1/4 cup lemon juice

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon dry mustard

1 stick butter

3/4 cup ketchup

2 tablespoons fresh parsley, chopped

2 tablespoons freh or 3/4 teapsoon dried lemon thyme

2 tablespoons chives, chopped

In a small saucepan, combine vinegar, salt and 1 stick butter. Heat until butter is melted. Grill chicken, brushing frequently with vinegar mixture until chicken is almost fully cooked. In another saucepan, combine all topping ingredients. Heat until butter is melted. Stir to blend well. Brush topping on chicken, Grill 5 minutes. Turn chicken over. Brush topping on other side and grill an additional 5 minutes.


Zesty Grilled Fish

2 pounds fresh fish steaks or thick fillets

1/4 cup soy sauce

1/4 cup orange juice

2 tablespoons ketchup

2 tablespoons vegetable oil

1 tablespoon lemon juice

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1 garlic clove, finely chopped

Arrange fish in a single layer in a glass or plastic dish. In a small bowl, combine remaining ingredients and pour over fish. Marinate 1-2 hours. Grill fish over a hot fire, using foil with holes punched in it, or a fish basket. Cook approximately 6 minutes on first side, then turn and cook another 4-5 minutes, checking to see if fish flakes easily.


Grilled Barbecued Shrimp

1 tablespoons Worcestershire sauce

1/2 cup olive oil

1 teaspoon seasoning salt

1/2 teaspoon Tabasco sauce

2 cloves garlic, minced

2 tablespoons lemon juice

1 teaspoon dried oregano

1/4 cup ketchup

2 pounds large raw shrimp, peeled and deveined

Combine all ingredients except shrimp. Blend well. Add shrimp to marinade. Cover and let stand 1-2 hours in refrigerator. To grill, place shrimp on a screen or grate with small holes. Grill about 3 minutes per side over medium heat, or until shrimp are bright pink, basting ofsten.


Sweet Bourbon Salmon

1/4 cup pineapple juice

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon bourbon

1/4 teaspoon cracked black pepper

1/8 teaspoon garlic powder

1/2 cup vegetable oil

2 8-ounce fresh salmon fillets

2 teaspoons snipped fresh chives

In a small bowl, combine pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder. Stir until sugar is dissolved. Stir in oil. Remove skin from salmon. Place in shallow dish. Pour marinade over salmon. Cover. Refrigerate for 1-3 hours. Grill 5-7 minutes per side or until salmon flakes easily. Brush with marinade while grilling. Sprinkle with chives before serving.


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


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