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

Easter is almost upon us, and I have many commitments that must be taken care of. I completed some of them earlier this week but there are still several that must be taken care of this weekend.

All next week, morning and evening, I will be involved with the services and festivities of the St. James Greek Orthodox Church of which I am a member.

If you believe in something and want it to be successful, then one must be willing to dedicate their time and effort and not let anything keep you from doing so. Needless to say, I am personally one of those people. I am fully dedicated and willing to devote all the effort and time needed to accomplish my goal.

You must stay positive no matter if everything does not seem to turn out the way you had it originally planned. Inspiration comes from inside one, and you must set your mind and thoughts that all will be positive and turn out fine.

I once had a very regular customer that would always come to the Olympic Deli and was always depressed, tired and you could tell was lonely. I always took the time to talk to him and make sure he always left with a smile and feeling better. Not only did he always leave feeling better, but it also had a positive effect on me knowing that I made someone’s day a little brighter. I believe in magic but those who do not will never find the magic we are talking about.

Always remember that love is better than anger — hope is better than fear — optimism is better than despair, so let’s all share love and kindness, which comes naturally with no cost attached.

It is not always easy to accomplish all of the above, but it is well worth a try for one never knows what success is possible. For example, there is nothing to tell you that a caterpillar will soon be a butterfly or an egg will soon produce a little chick, so be determined and you will not be disappointed.

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I want to thank all of you generous friends that called me last week for the Wood County Society Telethon. It was greatly appreciated and for a great cause!

The Spring-Easter celebration and annual egg hunt (sponsored by Elks Lodge 198) at Parkersburg High School last Tuesday was a huge success, thanks to all participants. (I can’t believe I started all that 11 years ago).

MAKE SURE you drive by at night to see the lighted sign on the PHS building that says “Wishing you a happy Spring.” That was years ago my project that I created, and, along with many generous friends and citizens, we were able to make it happen. This year marks the 11th year the lights are up at Easter time! Hooray!!!

On Wednesday, we did the same thing with the theme “spring celebration” in front of Parkersburg South High School that I started several years ago with many activities and egg hunt, a spectacular event. Proud to say I donated a lighted Easter basket and Easter bunny that if you drive by at night at South you will be able to see it. So proud that I accomplished something like that for both high schools in our area!

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On Saturday as you read all the activities, many of you will be involved and be part of the 15th annual Easter parade that will take place at 2 p.m. in downtown Parkersburg. We are proud to say that our parade marshal this year is a local young man named Zach Wigal. Zach started racing locally at the age of 7 and quickly transitioned to court quarter midgets at the age of 9 where he went on to win almost 200 races in the NASCAR Youth Series all across the USA. In 2022, he transitioned into full-size midgets where he became a first-time winner at the age of 14.

Last year he raced professionally in the USAC Nos Energy Drink National Midget Championship, got his first national win in Wisconsin and clinched the USAC Rookie of the year in the last race of the season in Ventura, California

Previous USAC rookies of the year include Kyle Larson, Christopher Bell, Ryan Newman, Ricky Stenhouse Jr. and John Andretti

I’m excited to announce that the West Virginia University cheerleaders, including many local members, will be with us in the parade along with their coach Christy Davis and her husband, Kris, her assistant coach and a local young man. I’m sure many of you know his proud mother, Jan Davis. And as a proud grandmother, my granddaughter Kiki Staats will march and cheer along with the rest of them! LET’S GO MOUNTAINEERS!!

The annual Easter hat and bonnet contest in conjunction with the parade took place last Saturday at the Grand Central Mall. There were over 40 gorgeous hats. The winners, as determined by a panel of judges, were:

* Best of Show: Adam Dotson

* Senior Division: Berni McKinney

* Ages 19-50: Becky Craddock

* Ages 12-18: Messih Miller (runner up, Gabe Jett)

* Ages 9-11: Madelyn Jackson (runner up, Brooklyn O’ Dell)

* Ages 5-8: Lotus Jansen (runner up, Brielle Caplinger)

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Don’t forget Sunday, the West Virginia Symphony will present the last concert of the year, with the theme “Superheroes vs. Supervillains,” at Blennerhassett Middle School. Doors open at 1:30 p.m.; concert starts at 2:30. Admission is free for all children. And to put icing on the cake, we will see all of the purchased tickets ahead of time immediately after at the Blennerhassett Hotel for a dinner with Maestro Maurice Cahn and a “Roaring 20s” theme.

WOW! What a busy week and busy weekend!

More to come next week ! My calendar is booked all the time! Fun! Fun! LOL!

Till next week

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BRAISED SHOULDER OF LAMB

1 (5-pound) shoulder of lamb

Garlic cloves, slivered

2 tablespoons olive oil

6 tomatoes, peeled, halved and seeded

12 small onions

2 teaspoons salt

3/4 teaspoon each thyme, pepper

Chopped fresh parsley

Lemon juice

Bone and roll lamb and stud with garlic. In Dutch oven, brown meat well on all sides in olive oil. Add vegetables and seasonings. Cover the pot and simmer the meat slowly 1 1/2 hours . Transfer the lamp to a heated platter, arrange the vegetables around it. Bring sauce to a boil, reduce it over high heat for 4/5 minutes. Pour over lamb and vegetables, sprinkle lavishly with chopped parsley and lemon juice.

Perfect for your Easter dinner.

Mint Sauce for Lamb

Mix together 8 tablespoons chopped mint, 8 teaspoons sugar. Salt and pepper to taste . Stir in 8 tablespoons vinegar gradually until sugar is dissolved. Serve as a sauce to put over lamb.

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MOLDED PUREED EGGS WITH CRAB MEAT

10 to 12 hard cooked eggs, shelled

1 teaspoon garlic salt

1 teaspoon accent

1 teaspoon Maggi seasoning

1 drop Tabasco

1 tablespoon Dijon mustard

1/2 cup heavy mayonnaise

2 cups sour cream, beaten

2 cups lump crab meat, caviar or small shrimp

Put eggs through a fine wire sieve or a potato ricer. To the eggs, add garlic salt, accent, and Maggi seasoning, Tabasco, Dijon mustard and mayonnaise. Mix until well blended. This should have a thick consistency. Put into a well-oiled, 1-quart ring mold, cover with plastic rub and refrigerate several hours or overnight until firm or set .

When ready to serve, dip the mold quickly into warm water and run a knife around the edges. Turn out onto a glass plate. Ice the outside of the eggs carefully with sour cream, fill the center of the mold with lump crab meat, caviar or shrimp. If using caviar, squeeze a little lemon juice over it. Garnish with chopped parsley, and sprigs of watercress.

Serve with crisp, rye bread or rice crackers, serves 30

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MARIE ANTOINETTE

Lemon slice

Sugar

Hot strong black coffee

Brandy

Kahlua

Whipping cream, whipped

Using steamed glasses, circle rims with lemon and dip moistened edge in sugar. Fill glasses 1/3 full of coffee. Add to each one jigger brandy and one jigger Kahlua. Top with whipped cream, serve immediately.

Perfect coffee to impress your Easter guests!