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

On Friday, we all celebrated Valentine’s Day and February is the month we call the “month of love!”

Love is unlimited and a person can share it with anyone from family, friends, neighbors, co-workers etc.

Love has several meanings and stages… when you are young we call it “puppy love” then in your high school years love becomes a little more sincere only to become even more serious during your college years when one starts thinking about the person you want to spend the rest of your life with?

We have seen many people that meet in grade school and follow each other through the high school and college years and finally get married.

True and sincere love causes one to be able to overcome many obstacles and still makes you feel great.

I really felt loved by my family, friends and the community when I was chosen to be the 2025 YMCA “Heart of Our Community” award with the dinner even taking place last Thursday at Grand Pointe Conference Center in Vienna. The evening was full of love, excitement, pictures and testimonials with close to 200 people attending. Of course this made my Valentine extra special this year being able to share it with my loved ones and friends.

I shared my appreciation and honor bestowed upon me and will cherish the evening event forever. THANK YOU.

Thank you for attending the event and your support for the YMCA all through the years and tonight.

God Bless you all!

Till next week.

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CHEESE GRITS SOUFFLE

2 teaspoons salt

7 cups water

2 cups and uncooked grits

1 (6 ounce) roll Kraft nippy cheese

1 (6 ounce) roll Kraft garlic cheese

1 cup of butter, melted

4 eggs well beaten

1/2 cup milk

Salt and pepper to taste

Yellow food coloring (optional)

Add salt to boiling water and cook grits covered on low heat until done, about 25 minutes. Stir in cheese cut into small pieces, butter, eggs, milk, salt, and pepper. Spoon into 3-quart casserole and bake at 350 degrees F for 1 hour. For even fluffier, souffle separate eggs. Add beaten yolks to grits mixture and fold in stiff egg whites last. Serves 12

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MONTEREY RICE

1 cup raw rice

1 1/2 pints sour cream

2 (4 ounce) cans chopped green chilies, drained

1 1/2 teaspoons salt

1/2 teaspoon white pepper

12 ounces Monterey Jack cheese thinly sliced

Cook rice. Mix with sour cream, chilies, salt and pepper. In a deep casserole dish, place a layer of rice mixture and top with cheese slices. Repeat layers, adding a layer of rice mixture. Bake in preheat oven at 359 degrees F for 30-40 minutes. Serves 6.

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GOURMET FETTUCINE

1/4 cup olive oil

4 tablespoons of butter

1 tablespoon flour,

1 cup chicken broth

1 clove garlic, pressed

2 teaspoons lemon juice

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup Prosciutto or thinly sliced ham in Julienne strips

1 (14 ounce) can artichoke hearts sliced

1/2 cup grated fresh Parmesan cheese

6 ounces Fettuccine noodles

Cook olive oil, butter, and flour for 3 minutes. Add other ingredients except noodles, keep warm. Cook when ready to serve, toss in saucepan with noodles which have been cooked and drained. Sauce may be prepared ahead. Serve with pork chops, steak or Italian dishes. Serves 4-6.