(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)

If you had the privilege and honor of attending this past Saturday’s graduation at West Virginia University of Parkersburg as I did you would have left with satisfaction and a lot of pride inside and will mark May 8, 2021, as one of your days to remember. This is how I felt from the time I first stepped foot at the University … everything was picture perfect from the landscaping and fresh cut lawn to the cleanliness and beauty of the entire campus. (Everything was so intriguing that I even stopped to take pictures with my iPhone).

A few months ago I was asked to serve on the board as a community leader in preparation of WVU-P’s “60th Year Celebration.” When I arrived for the event to my big surprise I had special reserved parking space with a sign and my name right next to Dr. Chris Gilmer (president of WVU-P). With that I knew that the day was going to turn out to be perfect and then I was greeted at the entrance by Mr. David Creel with my special VIP ticket and reserve seat with my name on it in the first row.

The area where the graduation took place was outside and beautifully decorated with WVU’s Gold and Blue colors, flowers and decorations.

I thought maybe I was at a Yale, Harvard or MIT graduation the way everything was so organized and in such a beautiful setting. Every smallest detail was covered including a bottle of water and a bottle of sanitizer with the WVU-P logo on the bottles of sanitizer for not only the graduating students but also everyone attending.

The ceremony started with Amanda DeBarr Stevens singing our National Anthem.

We were honored this year to have Dr. Torie Jackson as our commencement speaker who presented an encouraging, positive and enthusiastic presentation.

From the first time I met Dr. Chris Gilmer and Mr. David Creel I was very impressed and felt like I had known them for years … I know now that I was fortunate enough to have made two new lifelong friends.

Not only do I feel this way but if you ask any student or staff member I am sure they will say and feel the same about them as I do.

To me it is amazing what Dr. Gilmer has done in the few years he has been president of the University. You can see his pride and love for the school with all the positive changes that he has made inside and outside the University. It is worth taking a trip to the school just to look and see how nice and warm the entire environment is.

Dr. Gilmer is a native of Mississippi and we are very fortunate to have him here in Parkersburg with his great caring for the students, staff and his abilities topped off with his warm southern personality.

Many may not be aware also that Dr. Gilmer is a fantastic cook who has made several excellent dishes for us over the years.

Our community is very fortunate to have such a fine university with such quality professors, staff, employees, leadership and student body.

David Creel is an amazing decorator with a great taste and you can see it when you enter the college. We love to share sweet treats with each other. (Low fat, LOL). You just cannot help noticed Dr. Gilmer and David, always with a smile, great attitude and ready to give you the nicest compliment. I wish I was young again to take classes at WVU-Parkersburg now that Dr. Gilmer is here as President. I took a couple of classes back in 1978 when I came here to Parkersburg and my three kids took classes here and then got transferred to WVU and Ohio University. Our son also taught classes here … So four out of five family members had the privilege to be at the community college then. I’m looking forward and I am very excited to work through the months of 2021 and to plan a huge 60th year celebration along with past and recent students and professors along with a great committee to make a memorable year and to pass the torch to the young students and leaders for another 60 years of success at WVU-Parkersburg.

Walt Disney said “If you can visualize it, if you can dream it, there’s some way to do it.” I love that saying.

Inside the commencement program was that the story of The College Bell, that I thought was very interesting. The college bell was cast in 1902 by the Meneely Bell Company of Troy, N.Y. The bell was original to the 1961 Parkersburg branch of West Virginia University located in the Emerson Avenue school building. The bell, which serves as a symbol of unity between the college and the community, was restored by former faculty member Henry Aglio, a bronze caster and professor of art, for the college’s 35th anniversary in 1996. When not being used for campus ceremonies such as Commencement, the bell resides at the president’s office entrance of the Parkersburg campus.

“Turning of the Tassel.” The origins of academic dress, including hats, tassels, gowns and hoods date back to the 12th Century. Oxford and Cambridge colleges in England instituted dress rules for academic ceremonies when Henry VIII ruled.

Tassel Colors and Meaning. Certificate and associate graduates wear white tassels. Bachelor’s graduates wear the tassel which designates their degree: Apricot — Nursing; Drab — Business Administration, Supervisory Management; Crimson — Communication and Media Studies; Light Blue — Child Development, Elementary Education; Gold — Criminal Justice; Orange — Bachelor of Applied Technology; Purple — Legal Studies; White — Multi-Disciplinary, Regents Bachelor of Arts.

All that was new to me. That tells me you’re never too old to learn … When I read all that in the Commencement program I wanted to share with all of you. I’m sure many of you knew it.

Congratulations to the historic class of 2021. We look forward to sharing your future with you. This was written from West Virginia University at Parkersburg Foundation, I thought that was very nice and very encouraging … and last but not least congratulations to all of you graduates I wish you the best of luck and a huge success in whatever you do. Until next week.

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MAMA’S MEATLOAF

3/4 cups corn flakes, crushed crackers or torn bread

1/2 cup of milk

1 (10 and 1/2 ounce) can cream of mushroom soup

1 soup can of milk

1 pound ground beef

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon celery seed

1 tablespoon dried parsley

1/2 teaspoon Worcestershire sauce

1/2 onion, finely chopped

1 egg, well beaten

1 and 1/2 tablespoons ketchup

1 and 1/2 tablespoons barbecue sauce

Soak cornflakes in 1/2 cup of milk until soft. Heat mushroom soup and soup can of milk for sauce. Mix cornflakes and all other ingredients together in a 2-quart casserole dish and shape into loaf. Pour 1/2 the sauce over loaf. Bake at 350 degrees. After 15 minutes of cooking, pour remainder of sauce over loaf and continue baking 25 more minutes. Serves 6.

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REUBENS PIE

1 egg, beaten

1/3 cup evaporated milk

3/4 cup rye breadcrumbs

1/4 cup chopped onion

1/4 teaspoon salt

Dash of pepper

1/2 teaspoon prepared mustard

1/2 pound ground chuck, browned

1 (8 ounce) can sauerkraut, drained and snipped

12 ounces corned beef, chopped (1 and ¢ cups thinly sliced)

Pie pastry for 1 deep dish pie crust

6 ounces Swiss cheese, grated

In a mixing bowl combine first 7 ingredients. Add chuck, sauerkraut and corned beef. Mix well. Place 1/2 of meat mixture into pastry shell and sprinkle with 1/2 of the cheese. Cover with remaining meat mixture. Top with cheese and bake at 400 degrees for 25-30 minutes. Serves 6.

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CANNELLONI

Tomato Sauce:

4 tablespoons olive oil

1 cup finely chopped onion

4 cups canned tomatoes, coarsely chopped (reserve liquid)

6 tablespoons tomato paste

2 teaspoons dried Basil

2 teaspoons sugar

1 teaspoon salt

Black pepper

Meat filling:

2 tablespoons olive oil

1/4 cup finely chopped onion

1 teaspoon minced garlic

1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry

1 tablespoon butter

1 pound ground beef

5 tablespoons grated parmesan cheese

2 tablespoons whipping cream

2 eggs lightly beaten

1/2 teaspoon oregano

salt and pepper

Besciamella:

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup whipping cream

1 teaspoon salt

1/8 teaspoon white pepper

1 (1 pound) box lasagna noodles

4 tablespoons grated parmesan cheese

2 tablespoons butter cut in pieces

Tomato Sauce: Heat oil in a 2 or 3 quart saucepan until a light haze forms over it. Add onion and cook until soft. Add tomatoes with liquid and other remaining ingredients. Reduce heat to very low and simmer for 40 minutes with pan partially covered. Stir occasionally. Blend tomato mixture in blender and taste for seasoning. Correct if necessary. May be made up to a week before serving and stored in a refrigerator. Makes 3 cups.

Meat filling: Heat oil in a skillet. Add onion and garlic. Cook over moderate heat, stirring frequently, for 7 to 8 minutes until soft. Stir in spinach and cook 3 to 4 minutes stirring constantly. When all the moisture has cooked away, transfer to large mixing bowl. Melt butter in same skillet and lightly brown meat, stirring. Add meat to spinach mixture. Add cheese, cream, eggs and oregano. Mix and season with salt and pepper.

Besciamella: In a heavy 2 or 3 quart saucepan, melt butter over moderate heat. Remove from heat and stir in flour. Add milk and cream all at once, stirring constantly with whisk. When the sauce comes to a boil and is smooth, reduced heat. Simmer, still stirring, for 2 to 3 minutes or until sauce is thick enough to coat the whisk wires heavily. Remove from heat and season with salt and white pepper. To assemble cannelloni, cook lasagna until done. Cut each whole lasagna noodle into 3 equal sections. Pour a light film of the tomato sauce into 2 (10 by 14 inch) shallow baking dishes. Place a tablespoon of the meat filling on the bottom 3rd of each of the pasta rectangles and roll them up. Lay the cannelloni side-by-side, seam-side down, in one layer on the tomato sauce. Pour besciamella over cannelloni and spoon the rest of the tomato sauce on top. Sprinkle the parmesan cheese over the assembled cannelloni and dot with butter. Cannelloni may be assembled to this point the day before serving, then refrigerated until time to heat and serve. It may be wrapped and frozen. When ready to cook, bake cannelloni in a 375 degree oven uncovered for 20 minutes or until cheese is melted and sauce is bubbling. For a complete meal serve with a crisp tossed salad, a loaf of Italian bread and fresh fruit. Serves 8 to 9.

Variation: Use tufoli or manicotti, cut in half after cooking for pasta.