What is keeping you from dieting?

We all are different – built differently, some tall, some short, some skinny and some chubby but does that really make a difference? We are all God’s creations and each and everyone of us are very special. To me the real beauty comes from the inside of a person and how sincere a person is.

You can not tell about a person by just looking at them, but to really know and appreciate a person you must know them and trust them as a friend.

I think it is very true that most people have a lot of acquaintances, but not truly dedicated friends that would stand by you no matter what.

Getting back to the subject of dieting: If you think about it when we were young we ate and drank most everything we wanted without even thinking about dieting…. I know that the word “diet” was not in my vocabulary back then and now everywhere you turn there are books and more books and pills and more pills on how to diet and lose weight. I think the reason for all this is because of the tremendous amounts of various so called junk foods on the market today. If you really think about it you can lose weight by just watching your intake, eating moderately and the things that are healthy for a person along with some exercise. We must eat to survive but many people just eat and drink anything at anytime to be social or just as a bad habit and something to do. Many love their snacks, cookies, popcorn and so on in the evenings while watching television and all those items and sweets just helps add to your weight. Then we go to our doctors appointment and get the third degree but then it is too late because we have put on extra weight. The doctors by getting on us about gaining weight are only trying to help us and be sure we maintain good health.

Ways you can avoid extra pounds is to drink water rather that soda pop or sweet drinks, plus keep away from fried foods and instead eat something grilled and possibly a salad without a fattening dressing. Your will power kicks in when it comes time for the dessert and places stress on you for a decision LOL. (How many times have I said “OH ! I will start my diet tomorrow” )

When we go to the grocery store I tell my husband not to buy any candy or sweets, which he never listens to, and then when I get home I am usually the first to tear into the candy.

For many of us they can eat anything and everything and still not gain weight where as all I have to do is to just look at the sweet items and I seem to gain.

I am excited to share with you that finally I got my first red tomato that I planted on Mother’s Day. I would love to have a large garden with a variety of veggies growing but I really am not a very good gardener. Nothing is better than home grown veggies they taste so much better. It is a lot of work and time consuming but well worth it in the long run.

Last weekend I had my seven granddaughters here for a sleep over for two days which we have been unable to do regularly because of the virus. They all love coming to grandma’s house and although we have plenty of beds we all get together and sleep on the floor in the family room… I cooked all the foods they liked for two days and we all had a great time. One of the special things we did was deciding to go shopping at the Mall so their grandfather lined them up and gave them each money to buy something. I am sure not looking forward to the day when they grow up so take time and enjoy your children and grandchildren.

Save the date. Classical home and Classical Music Grisha Krivchenia in concert. Oakland Estate, Parkersburg, Sunday, July 25, 3 p.m-5 p.m., Elegant Afternoon Tea Reception. Proceeds to benefit the Mid-Ohio Valley’s Hometown Symphony Orchestra and the WVU Parkersburg Foundation.

For tickets call 304-424-8000 ext. 471.

Save the date: Do you remember the Olympic Deli on Murdoch Avenue and if not but you had tried Greek foods, the whole month of September I will be one more time as a Celebrity Chef at the beautiful Blennerhassett Hotel. Come and see me for dinner and enjoy my signature and delicious Greek dishes and desserts. More details later.

Until next week



3 medium size fresh ears of corn or 1 (10 ounces) package frozen whole kernel corn

1 1/2 cups shredded green cabbage

1 medium size sweet red, yellow, green pepper, cut into bite-size pieces

1 stalk celery, thinly sliced

For the dressing:

1/4 cup olive or vegetable oil

1/4 cup lemon juice

1 to 2 tablespoons honey

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon black pepper.

In a Dutch oven, bring 2 quarts lightly salted water to a boil over high heat.

Carefully add fresh ears of corn return to a boil. Lower the heat and simmer, covered for 6 to 8 minutes or until corn is tender (or cook the frozen corn according to package directions). Drain corn well. When fresh corn is cool enough to handle cut off corn kernels. Hold an ear of corn at an angle so that one end the rests on cutting board. Using a sharp knife cut down across tips of kernels toward board. Repeat with remaining ears.

In a large bowl, combine the corn, cabbage, red pepper and celery. To prepare the dressing, in a jar with a tight fitting lid combine oil, lemon juice, honey mustard, salt and black pepper. Cover and shake well. Pour dressing over corn mixture Toss and coat. Cover and refrigerate for two to 24 hours. To serve, spoon the salad onto leaf lettuce.

Makes 4 side-dish servings.



2 strips lean bacon chopped

2 1/2 cups frozen hash brown potatoes with onions and green peppers

5 large eggs

2 large egg whites

1/4 cup low-fat milk

Half teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon black pepper.

In a 10-inch well-seasoned or nonstick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels, set aside. Carefully add potatoes to reserved drippings, cook for 8 to 10 minutes or until tender stirring often. In a large bowl, whisk together the eggs, egg whites, milk, thyme, salt and pepper.

Pour egg mixture over potatoes and bacon. Cook over moderate heat without stirring until set on the bottom and around the edge (Use the corner of the pancake turner to constantly lift the cooked edge so the uncooked eggs flow to the bottom). Cook for 3 minutes more or until the eggs are almost set. Cover and cook for 1 minute or until the eggs are set, but still moist. Sprinkle with the cooked bacon.



5 cups sugar

3 pounds peaches

2 tablespoons lime or lemon juice

1/2 teaspoon ground ginger

1/8 teaspoon ground allspice

1 package 1 3/4 ounces powdered fruit pectin

1/2 teaspoon butter or margarine.

Prepare seven 1/2 pint jars and lids. Measure sugar into a bowl set aside. Peel, pit and finely chop enough of the peaches to measure 4 cups, transfer to a 6-8 quart kettle or Dutch oven. Stir in the lime juice, lime rind, ginger and allspice. Stir in the fruit pectin and butter. Bring to a full rolling boil over high heat, constantly stirring. Quickly stir in the sugar. Return to a full rolling boil and boil for 1 minute, constantly stirring. Remove from heat. Skim off foam.

Immediately ladle into the prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Quickly cover with lids firmly screwed. To seal, invert the jars for 5 minutes, then turn upright.

To set the preserves, let stand at room temperature for 24 hours. Check the seal on each jar. Store in a cool, dark place (will keep for one year). Makes 7 half-pints.


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