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Parkersburg High School runs away with track championship

What an exciting and stressful weekend we had at the West Virginia AAA State track meet at Laidley Field in Charleston.

As we all know whenever our children are involved in activities either academically or sports, the family gets excited and involved.

Sports and competitions have been part of our way of life since the beginning of time. Sport activities begin in grade school and continue throughout many children’s lives as participators or as spectators.

Last Saturday especially was exciting watching the athletic abilities displayed by the 13 members of the Parkersburg High School boys team, the PHS girls team and the many talented athletic participants from 50 high schools in West Virginia.

I wanted to attend the state championship meet and then I didn’t want to go because I get so involved and nervous watching the participants compete and knowing each wanting to do well and their very best.

We all went as a family and the first thing that bothered me was the extremely hot and humid day and I started worrying about the effect the heat would have on all the athletes taking part.

We arrived at the stadium early in the morning on Saturday and hundreds of athletes from all over the state and all of them with one thought in their mind and that was how they and their teams can become state champions. The stadium was full of parents, relatives of participants, grandparents and friends that all turned out to support their children and school.

You must keep in mind that all the students taking part in the state championship have pre-qualified to be selected to attend the state meet.

People do not realize the hard work and long hours of practice in all type of weather and dedication a student must go through to achieve their goal.

The pressure is on. It took a great coach like Rod O’Donnell and the talented and dedicated boys that poured out their hearts in their events and made it possible to become the 2021 “STATE CHAMPIONS.” (A year the athletes taking part will always remember.)

Last Saturday we all shared the tears of joy, excitement and satisfaction by all members of the PHS boys track team, families and friends.

To put the icing on the event the team was met upon return and escorted by the police and fire truck with sirens blasting followed with a car parade back to the high school.

A big “CONGRATULATIONS” To the entire PHS boys and girls All State AAA participants.

I was so proud of my two grandchildren Kiki Staats and Franklin Angelos that they were members of the PHS boys and girls track team and Franklin helped his team to become state champions and he also set two PR’s. State championships are rare, but they are awesome. To all of you fathers I wish you from the bottom of my heart “happy and healthy Fathers Day” on June 20. I hope you have a wonderful day with a lot of surprises. And don’t forget you are special.

Till next week

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STRAWBERRY SURPRISE FOR YOUR DAD

TOPPING

1/2 cup butter, softened

1/4 cup brown sugar, packed

1 cup flour

1/2 chopped nuts

Mix lightly and put in oblong pan, bake at 400 degrees, stirring occasionally, about 15 minutes until golden brown. When brown, press half of mixture in bottom of 3-quart baking dish, reserving half for top of dessert.

FILLING

1 package frozen strawberries

2 egg whites

1 cup sugar

1 tablespoon lemon juice

1 teaspoon vanilla

Half pint of whipping cream, whipped

Place all but whipped cream in large mixing bowl. Beat 20 minutes. Fold in whipped cream, pour in to baking dish, top with crumbs. Freeze overnight. Cut into squares. Serves 12.

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COCONUT CREAM PIE

1/3 cup flour

2/3 cup sugar

1/4 teaspoon salt

2 cups milk

3 or 4 egg yolks, slightly beaten

2 tablespoons butter

1/2 teaspoon vanilla

1 cup grated coconut

baked pie shell

Mix flour sugar and salt. Gradually add milk. Cook in double boiler until thick stirring constantly for about 20 minutes. Remove from heat and add small amount to beaten egg yolks. Still in whole amount. Return to double boiler. Cooked 2 more minutes. Add butter and vanilla. Stir in coconut. When cool put in pie crust and bake. Top with meringue.

MERINGUE

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar.

Beat egg whites until foamy and add cream of tartar. Gradually add sugar and continue beating until it forms stiff peaks. Spoon carefully on cooled pie. Bake at 400 in oven for 10-12 minutes until lightly brown.

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COGNAC PIE

5 egg yolks

3/4 cup sugar

1 envelope gelatin

1/4 cup water

1/2 cup cognac, divided

1 cup heavy cream, whipped

1 10 inch graham cracker crust baked and cooled

2 tablespoons shaved chocolate or additional whipped cream for garnish

Beat egg yolks until thick and a lemon colored. Gradually beat in sugar. Soften the gelatin in the water and add 1/4 cup cognac. Heat over boiling water until gelatin dissolves. Pour the gelatin mixture into the yolks, stirring briskly. Stir in remaining 1/4 cup cognac. Chill until mixture will mound, and then fold in the whipped cream. Pour the filling into the shell and chill. Before serving, garnish with shaved chocolate or whipped cream.

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