Jackie Deshannon wrote a wonderful song “What the World Needs Now Is Love Sweet Love” back in 1965 that became a very popular song then and still today. It seems that years ago lyrics of songs had a lot of meaning where as today they have one or two sentences that they just continue to repeat over and over.

The song I am talking about needs to be put into practice now especially with everything is taking place in the entire world. We need love not only between two people but also between people and countries all over the world.

I can not understand what possesses a person to kill little children, beheading innocent people and destroy entire cities. The word “love” seems to me to have disappeared from some people’s vocabulary and been replaced with hatred which is like a cancer that just seems to keep growing and growing and getting worse.

People need to learn to get along and respect each other even if there are different beliefs and customs etc.

With everything taking place it seems all over the world everyone need to please pray for peace and love. (Just refer to the words of the song I am talking about and abide by it.)

On the positive side I had two exciting involvements last week — I had a very small part and took part in the Actors Guild production of “HEE HAW”! (Which turned out to be a soldout house for the two days it was performed).

My other involvement was with the classic event at Grand Pointe put on by WVU Medicine Camden Clark Gala 2023 to benefit the new children’s hospital raising thousands of dollars.

At the PHS football game this Friday two out of my three granddaughters (Kiki and Nadia) will be taking part in the half time recognizing this year’s seniors with our third granddaughter (Eleni) graduating from Wood County Christian School at a later date.

My husband and I are tentatively planning on sending all three together to Greece for a graduation gift if all goes well.

Till next week.

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CHICKEN VERONIQUE

2 large whole chicken breasts, split and boned

Salt and pepper

1/2 cup butter, divided

1 teaspoon olive oil

4 cups chicken broth, divided

1/3 cup flour

1 cup dry vermouth

Dash cayenne pepper

1 cup green seedless grapes, chilled

Season chicken breasts with salt and pepper. Melt 2 tablespoons butter in a heavy skillet and add olive oil to prevent burning. Over moderate heat saute chicken breasts until golden brown on both side. Add 1 cup chicken broth and simmer until tender, about 15 minutes. Make a white wine sauce by melting remaining butter in heavy saucepan and stirring in flour. Gradually add remaining 3 cups hot chicken broth. Stir until partially reduced. Add vermouth; season with salt and cayenne pepper. Continue cooking until thick and reduced, stirring frequently. Place chicken breasts on serving dish. Add grapes and pour sauce overall. Serve at once. Serves 4.

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CHICKEN BREASTS MEDITERRANEAN

3 whole chicken breasts, halved and deboned

1 1/2 teaspoon monosodium glutamate, divided

1/2 teaspoon salt

1/4 teaspoon paprika

1/2 cup butter

1 medium eggplant, peeled and cut in 1/2-inch slices

1/2 cup chopped onion

1 clove garlic, chopped

1 green pepper, cut in strips

2 zucchini, cut in 1/2-inch slices

3 tomatoes, peeled and diced

1/4 teaspoon thyme

1/4 teaspoon Tabasco

1/4 teaspoon oregano

2 tablespoons chopped parsley

Sprinkle chicken with 1 teaspoon monosodium glutamate, salt and paprika. Heat butter in skillet and brown chicken. Remove chicken from skillet. Saute eggplant in skillet and place in buttered casserole. Add onion, garlic and green pepper to skillet and cook until tender. Add zucchini and tomatoes and cook until tomatoes are cooked down and part of liquid evaporated. Add remaining monosodium glutamate, Tabasco and herbs to mixture. Arrange chicken over eggplant and spoon tomato mixture over chicken. Bake uncovered in 350 degree F oven for 45 minutes or until chicken is done. Baste several times. Serves 6.

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CHICKEN BREASTS BRAZILIA

Wrap boneless chicken breasts around hearts of palm stalks and attach with a toothpick. Place each seam-side-down in a buttered pan and cover with melted butter. Season with salt and pepper. Bake at400 degrees F for 25 minutes. To serve, top with hollandaise sauce and chopped chives.