Finally time for sports

Looking back at last year I can’t imagine how all our athletes felt and thought due to the virus that took a year away from them taking part and competing.

Last Saturday was the first high school track meet at PHS and all our family attended the event to watch our grandson Franklin and granddaughter Kiki participate along with many other athletes from West Virginia and Ohio. Kids had to put their talents, dreams and hopes on hold along with all their academics. Very sad … but it was exciting to finally see parents and spectators with masks on and observing the distance requirement for the most part to watch their children and friends take part in the meet.

SPORTS play an important part in the development of our children by giving them confidence, learn how to compete with others, respect and self accomplishment. To be a good athlete it takes hard work, dedication, determination and self control. Most athletes want to do well for their self esteem, team, school, coaches and parents making everyone proud of their efforts.

One thing for sure when you go to a track meet be prepared to stay several hours. For example our grandson ran the 3200 meter race which took part early in the meet and his last race was the ending 4×400 relay ending the meet, with our granddaughter taking part in three different races spread out during the meet.

It is important for parents and family to attend the various sporting events that their children are taking part in. They may not always show it but they appreciate you being there, cheering for them and supporting them.

Winter has been rather stubborn this year being cold with some freezing nights but spring is finally sneaking in and soon we will be complaining about being too hot. I personally love this time of the year driving and seeing the trees starting to bloom, the grass turning greener and the pink and white dogwood trees in bloom.

The Easter Lilies proudly made their appearance a few weeks ago but with the frost that we had many flowers were ruined. Geraniums, pansies and other flowers are in season and if we can save them from friendly deer and other animals we should have a colorful gorgeous yards.

Talking about deer I will share a story of what happened to me last year. I planted a small dogwood tree in the front of our house and was really excited to see it grow. However the next morning I heard a big noise and I looked outside the window and to my surprise a deer had pulled the entire tree up and that was the end of my dogwood tree. ( I may try planting another one this spring.)

Till next week



1 teaspoon seasoned salt

1/4 teaspoon curry powder

1/4 teaspoon dried savory, crushed

1/4 teaspoon white pepper

3 whole broiler-fryer chicken breasts cut in halves

1 cup buttermilk or soured milk (To sour milk, use 1 tablespoon lemon juice or vinegar plus milk to equal 1 cup; stir; let stand 5 minutes before using)

2 packages (6 ounces each) seasoned long grain and wild rice

5 and 1/2 cups chicken broth, divided

1 pound fresh asparagus, trimmed

2 tablespoons toasted slivered almonds

2 tablespoons chopped pimento

Combine seasoned salt, curry powder, savory and pepper in small cup. Sprinkle over chicken. Place chicken in large bowl; pour buttermilk over chicken. Refrigerate, covered, overnight. Arrange chicken in single layer in 13 by 9 inch pan. Pour buttermilk marinade over chicken and bake at 350 degrees or until chicken is tender. Cook rice according to package directions, using 5 cups of the chicken broth for water. Meanwhile, cut asparagus in remaining 1/2 cup broth in a small saucepan. Cover and cook over medium heat for 15 minutes. Set aside, but do no drain. Remove chicken from baking pan. Remover 3-inch asparagus spears from pan; set aside. Stir rice, 1 inch asparagus pieces and broth from asparagus into baking pan. Arrange chicken over rice and place asparagus spears around chicken. Sprinkle with almonds and pimento. Bake about 15 minutes or until heated through. Makes 4-6 servings.



1 broiler-fryer chicken, cut into pieces

1 quart water

1 lemon, thinly sliced

2 tablespoons chopped chives

1 tablespoon lime juice

1 and 1/4 teaspoons salt, divided

10 peppercorns

4 juniper berries, crushed

3 whole cloves

1/8 teaspoon dried rosemary, crushed

1/8 teaspoon ground cinnamon

1 small bay leaf

1/3 cup finely chopped onion

1 clove garlic, minced

3 tablespoons olive oil

1 cup fresh tomatoes

1/2 teaspoon ground coriander

1/4 teaspoon pepper

2 tablespoons sliced pitted black olives

3 tablespoons white wine

1/4 cup crumbled feta cheese

2 tablespoons bread crumbs

Place chicken, water, lemon, chives, lime juice, 1 teaspoon of the salt, the peppercorns, juniper berries, cloves, rosemary, cinnamon and bay leaf in large saucepan. Bring to boil over high heat. Reduce heat to low. Cover and simmer 30 minutes or until chicken is tender. Remove from heat and cool chicken in stock about 15 minutes. Remove chicken; strain broth and skim off fat. Reserve broth. Separate meat from bones, discarding bones and skin. Break chicken into bite size pieces. Arrange chicken in buttered shallow baking dish.

Cook and stir onion and garlic in hot oil in medium skillet over low heat until onion is transparent. Stir in tomatoes, coriander, remaining 1/4 teaspoon salt and the pepper. Cook 3 minutes more. Add olives, wine and 1/4 cup of reserved broth; pour over chicken. Mix feta cheese and bread crumbs in small bowl. Sprinkle over chicken. Bake at 350 degrees for 15 minutes or until heated through. Makes 6 servings.



2 and 1/2 pounds of potatoes

3 tablespoons butter or margarine, melted

1/4 cup freshly grated imported parmesan cheese

1 egg

1 egg white

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

4 tablespoons fine dry bread crumbs, divided

8 ounces GALBANI brand Fontina, cut into chunks

1/4 cup freshly grated sharp provolone cheese

1/4 pound prosciutto, cut into small pieces

2 tablespoons butter or margarine cut into small pieces

Cook potatoes in boiling water in large saucepan over medium-low heat until tender. Drain. Cool slightly; pare. Press potatoes through food mill or mash until smooth. Combine potatoes, melted butter, Parmesan cheese, egg, egg white, salt and nutmeg in large bowl until smooth; set aside. Sprinkle 1/2 of the bread crumbs in well buttered 9 inch round baking dish. Tilt dish to coat. Spread about 1/2 of the potato mixture on the bottom and sides of dish. Combine Fontina, Provolone and prosciutto in small bowl. Sprinkle with remaining bread crumbs. Dot with pieces of butter. Bake in 350 degree preheated oven for 40 minutes or until crust forms. Let stand 5 minutes. Invert baking dish onto serving plate, tapping gently to remove. Serve immediately. Makes 4-6 servings.


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