Being a proud grandmother even from afar

Hearty Ham Omelet (Photo from a 2003 Taste of Home magazine)

I write two articles for the paper — one for the weekly Sunday paper and I also write an article monthly for what used to be Parent Magazine, which has now been incorporated in the main newspaper. I am personally glad they now are putting the articles in the newspaper because I like children and enjoy writing little articles for them.

Everyone knows that their child is special and enjoys bragging and telling things about them every chance we have. Why not?! They are God’s gift to us, and once a parent you will always be a parent.

Now when the grandchildren come along we can double the pleasure and many of us who are older and retired have more time to spend with them and are able to share in everything they do and are involved in.

When most of us had our own children we were working and busy and unable to spend as much time with them as we can now with our grandchildren.

As all of you know and can appreciate, there is something very very special about grandchildren and they steal our hearts. Do you remember the old saying “If I knew grandchildren would be so much fun and enjoyable, I would have had them first?” LOL.

Actually, this article today should be my Parent column, but I am so proud of my granddaughter who in the 10th grade made the decision to go to a week-long church camp, seven hours away from home in South Carolina all by herself and knowing no one. Upon arrival at the camp all electronic devices and cell phone were collected and none of the 100 children attending the camp had any communication with their parents or friends. This was something that also was difficult for her parents and grandparents, for being away from home for the first time and no contact with anyone naturally brought the worry if she was homesick and if she was enjoying the week.

The week finally came to an end and her parents drove to South Carolina to pick her up and anticipating all the way there what her thoughts and evaluation would be of the week-long camp. Her parents were thrilled to learn that she had had one of the best and enjoyable weeks of her life and by all means wants to return to the camp next summer. She made a lot of friends and she had traveled the shortest distance to attend the camp. There were boys and girls attending the camp from California, Florida and many other states. Her plan at first was to attend this camp with one or two of her cousins but due to other activities scheduled at the same time they were unable to attend. We all were so thrilled and very proud that she made the decision to go alone knowing not even one person attending.

I think that summer camps — regardless if they are church camps, band camp or sports camps, etc. — are a wonderful thing for young boys and girls. The trials of the past 16 months have dramatically lessened, leaving people eager for the experiences that were limited or on hiatus altogether.

Collectively, we seek to strengthen our connections with those we care about. We need a Christmas now more than ever. Blennerhassett Restaurant and lounge is answering that very call with a jolly Christmas in July evening scheduled July 23. Christmas is at the center of the event. This event is a lead-up to the annual Blennerhassett hotel Festival Of Trees in partnership with United Way. You will enjoy listening to the live music from RB3, who will be playing a mix of Christmas music and hits while you enjoy hors d’oeuvres such as Christmas meatballs and tomato basil crostini.

In addition you can purchase Alyson Shank’s special Mahi Mahi with ginger carrot risotto featuring the flavors of a Hawaiian Christmas. Get started on Christmas shopping, or buy something for yourself from one of several vendors in attendance, ranging from pottery to soaps, candles, jewelry, woodworking and more. Tickets are $20 each and include one voucher for a Christmas cocktail, hors d’oeuvres, live music, vendor access, a party favor, and entrance to a prize drawing with up to $350 worth of prizes. Additional alcoholic beverages and dinner features are extra. Ticket reservations can be made by calling the Blennerhassett Restaurant and Lounge at 304-422-3131. The restaurant is at 320 Market St. inside the Blennerhassett Hotel in downtown Parkersburg.

Make sure to mark your calendar, call your friends and come to enjoy an exciting evening waiting just for you in the Historic Blennerhassett hotel. I guarantee you will have an awesome time. Don’t wait, call today and purchase your tickets and I will be there to welcome you.

Till next week …



3 tablespoons butter or margarine divided

1 cup diced fully cooked ham

1 cup diced cooked potato

1/4 cup shredded cheddar cheese

1 tablespoon milk

1/2 teaspoon prepared horseradish

4 eggs

2 tablespoons water

1/4 teaspoon salt

dash pepper

In a 10-inch nonstick skillet, melt 2 tablespoons of butter over medium heat. Add the ham and potato. Cook and stir until the potato is lightly browned. Stir in the cheese, milk, horseradish and bacon. Cook until the cheese is melted. Remove from skillet and keep warm. In the same skillet melt remaining butter. In a bowl beat the eggs, water, salt and pepper. Pour into skillet, cook over medium heat.

As eggs set, lift the edges letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold omelet over filling. Cover and cook for 1-2 minutes or until heated through.

P.S. You can add almost any leftover vegetables or meat into the filling.



One can (8 ounces) unsweetened pineapple chunks

1 medium pink grapefruit, peeled and sectioned

1 medium red apple cubed

1 tablespoon sugar

1 teaspoon of cornstarch

1/8 teaspoon salt

1 tablespoon lime juice

Drain pineapple, reserving 1/4 cup juice. In a bowl combine the pineapple, grapefruit, and apple. In a sauce pan combine the sugar, cornstarch and salt. Gradually stir in lime juice and reserved pineapple juice until smooth.

Bring to a boil, cook and stir for 1-2 minutes or until thickened. Pour over fruit and toss to coat, serve immediately.

P.S. The light dressing lets the goodness of the fruit come through in this recipe great for breakfast or lunch.



1/2 cup all -purpose flour

1/4 cup quick-cooking oats

3 tablespoons brown sugar

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 egg

1/4 cup milk

2 tablespoons unsweetened applesauce

1 tablespoon canola oil

In a bowl combine the first six ingredients. In another bowl combine the egg, milk, applesauce and oil.

Stir into dry ingredients just until moistened. Fill four greased muffin cups two-thirds full. Bake at 400 for 12-15 minutes or until a toothpick comes out clean. Cool for five minutes before removing from pan to a wire rack.

Serve warm.

Makes 4 muffins you can double the recipe if you wish. You can enjoy delicious muffins without having to make a dozen or more at a time and this recipe proves it.


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