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

Every year it is very exciting and interesting to plan and prepare for the upcoming West Virginia Symphony Orchestra season.

The committee has chosen five delightful concerts for the upcoming year that will be performed at the Blennerhassett Middle School with the first concert presented on Sunday, Sept. 15.

The next scheduled concert will be on Sunday, Nov. 10, followed by concerts on Dec. 8, March 30, 2025, and the last performance on Sunday, April 13, 2025.

I would personally like to invite you to attend a concert and enjoy the beautiful music and talented musicians performing great musical works and meet our new Maestro, Maurice Cohn. A great addition to the concerts is that all children and students up to the age of 18 years old can attend all or any of the concerts free of charge.

On Sept. 12, the WV Symphony League – Parkersburg held its annual membership meeting at the historical Oakland Estate on Seventh Street. This year’s theme was “2024 Olympic Games,” emphasizing and celebrating the record-setting American accomplishments receiving 40 gold medals, 44 silver and 42 bronze medals for a grand total of 126 medals.

This is a fantastic accomplishment and gives our country and American athletes great pride and honor.

The only other Olympic Games that exceeded the total medals awarded to the USA was in 1984 at the games held in Los Angeles where the USA received a total of 174 total medals and in the year 1904 the USA received a total of 239 medals at the Olympic Games in St. Louis.

The first ever Olympic game was started in a small village in southern Greece in April 1896 in a small town called Olympia which is very close to a little village where my mother was born.

As the president of the WV Symphony League along with my wonderful committee we took pride in decorating the Oakland Estates with the Olympic colors, Olympic rings, American flags and various decorations representing the occasion.

Entertainment was provided by Dr. Isidro Amigo with his beautiful voice accompanied by David Nuss, pianist.

Heavy appetizers were served by Valley Catering and I provided a table of various Greek pastries along with a display of edible Olympic medals, rings, weight lifting items and various game items, all edible. Everyone attending the event received a gold medal placed around their neck.

I am thrilled and honored to say that we have a full year of fun events and fundraisers scheduled with the first one being the “12 Days of Christmas” starting on Dec. 12-24 with daily drawings and a grand prize of a Ruby Gold Ring priced at $2,200.

To end this article on a high note – I would like to let everyone know that this year the Symphony League presented a check from our fundraisers to the West Virginia Symphony Orchestra for a total of $25,000. Thank you Mid Ohio Valley!

Till next week.

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CRAB QUICHE

1 (9 inch) pie shell or basic quiche pastry unbaked

4 ounces Swiss cheese, shredded

1 7 1/2 ounce can White crab meat drained or 1/2 pound fresh

2 green onions with top, minced

3 eggs beaten

1 cup half and half cream

1/2 teaspoon salt

1/2 teaspoon grated lemon rind

1/4 teaspoon dry mustard

Pinch mace

1/4 cup slivered almonds

Prepare pastry shell. Sprinkle cheese over bottom of pastry shell, top with crab meat, and sprinkle with green onions. Combine remaining ingredients except almonds and pour over crab meat. Sprinkle almonds over top. Bake in a 350 degree F oven until custard sets (about 40 minutes) and let stand after removing from oven about 15 minutes before cutting. Serves 6 generously.

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HUSH PUPPIES

1 1/2 cups of self-rising cornmeal

1 tablespoon sugar

Black pepper to taste

1 medium onion, chopped

1 egg, well beaten

Mix all ingredients except milk. Add enough milk to form balls. Drop from teaspoon into hot fat in which fish has been fried or cook along with fish. Cook until well browned and cooked throughout. Serve with hot fried catfish, bream, bass, or white perch and slaw. Serves 4.

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BLACKBERRY JAM CAKE

1 cup butter, soften

2 cups sugar

6 eggs

1 cup buttermilk

One teaspoon baking soda

3 cups sifted flour

3 teaspoons each ground cinnamon, ground allspice, ground cloves

2 cups seedless blackberry jam

Cream, butter and sugar, beat in eggs, one at a time, then add buttermilk in which soda has been dissolved. Stir in all dry ingredients and add jam. Bake in three greased and lightly floured 9-inch cake pans at 325 degrees F for 25-30 minutes. Cool and remove from pans. Frost each layer and entire cake generally with confectioners sugar icing. Freezes well. Serves 16-20.

CONFECTIONERS SUGAR ICING

3/4 cup butter softened

6 cups confectioners sugar

3 egg yolks

1 1/2 teaspoons vanilla

6 tablespoons whipped cream

Cream together butter and sugar, beat in egg yolks then vanilla and cream until icing is smooth.