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

I often wonder why the days the weeks and months go by so fast, with no time to rest. Can it be my age? I am uncertain and skeptical about all that, till I convince myself that the reason is too many involvements.

Yeah, that is the reason and I stick with my thoughts. LOL. Of course I do know that my number one priority is my family that I treasure very much. I thought for sure after I finished the fashion show fundraiser I would have a little break in between because I neglected to check my calendar and I knew better because I check it every day.

I have convinced myself there’s no way I can keep track of all that in my mind, of course there are stick-ons of all colors and sizes to remind me of my events and my appointments on my table next to my bed, on all the mirrors and yes in my car. Till I lose one and I panic. LOL. It’s funny, last week I received a call from a friend asking me to do a food demonstration and the age of the people that will be there (It averages from 70-80 years old). Automatically in my mind that I still think I’m 55 to 60 years old, LOL, wishful thinking, I told her I have to make something very easy for all those old people not realizing I’m in that age category so no explanations necessary.

Friends, no worries, age is just a number and at times we feel younger and other times when we’re tired, we feel older than we are, but for sure, we need to keep going and not sit on the couch, which is not going to make us any younger. Last Wednesday we had the annual Parkersburg News and Sentinel cookbook tasting party that I had the opportunity and pleasure to judge for the past 37 years. I so look forward to tasting all the special dishes from the best of the best cooks in our community. What a treat. Honestly, I learn my lesson not to eat for a couple days so I can really enjoy all the special prepared dishes that so many of you bring. And on top of all that I was asked as a fundraiser from another group to volunteer to donate my desserts for four months (I think they said four months) to the person that would pay the most money for my desserts. As you know desserts are my weakness and my specialty, I like to read the recipes, I like to create my own recipes, I like to make the recipes and on top of all I like to eat it after all, I want to make sure it’s good before I give it to anybody else, don’t you agree with me, ha ha ha.

So many of you that came to the symphony of screams Saturday I hope you had a great time. It was so much fun to see so many of you dressed up with your Halloween costumes, and to support our West Virginia Symphony Orchestra! Thank you. It was a good time. Now I have been cooking for several days to get ready for our special visitor at our church to welcome our Bishop. It will be an excellent opportunity for all of us to have a luncheon after Liturgy. It is an honor and a blessing to have the Bishop visiting at Saint James Greek Orthodox Church.

The Consumer Credit Counseling Service of the Mid-Ohio Valley (CCCS) will host its sixth Annual 1950’s Mystery Dinner, “Greased!,” on Saturday, Nov. 1 at 5 p.m. at the Grand Pointe Conference Center in Vienna.

Guests will enjoy an unforgettable evening of food, fun, and intrigue, all while supporting a great cause. The event will feature a silent auction, a gift card wall, a costume contest, prizes for solving the mystery, and live entertainment by “Elvis” to keep the night rockin’ and rollin’ in true 50’s style!

Tickets are $75 per person, and proceeds benefit CCCS’s financial counseling, education, and advocacy programs that provide resources to help individuals and families take control of their financial futures.

“This event is one of our favorite ways to bring the community together for a great cause,” said Shelene Shrewsbury, Executive Director. “Every ticket sold helps us continue to offer free and low-cost services that promote financial stability, housing support, and credit education.”

The organization is especially grateful for its Headliner Sponsors, Twisted Glass and Peoples Bank, whose generous support helps make the event possible. CCCS also recognizes sponsors WV Central Federal Credit Union and One Community Federal Credit Union for their ongoing partnership and commitment to financial empowerment throughout the region.

Tickets are available at https://cccsmystery.yapsody.com/event/index/850109/CCCS-Murder-on-the-Menu or call CCCS at 304-485-3141.

Till next week.

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Pinole cookies

1 1/2 cups (12 ounces) almond paste

1/2 cup sugar

4 egg whites, divided

1 cup confectioners sugar

1 1/2 cup pine nuts

In a small bowl, beat almond paste and sugar until crumbly. Beat in two egg whites. Gradually add confectioners sugar, mix well. Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1 inch balls. Roll in the egg whites and coat with pine nuts. Place 2 inches apart on parchment paper lined baking sheets, flatten slightly. Bake at 325 degrees F for 15-18 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks, store in airtight container.

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Walnut Mincemeat Pie

Pastry for single crust pie (9 inches)

1 cup sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

3 eggs, lightly beaten

1/4 cup butter, melted

1 cup prepared mincemeat

1/2 cup chopped walnuts

Line a 9-inch pie plate with pastry. Flute edges. Line pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees F for 5 minutes. Remove foil, bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350 degrees F. In a large bowl, combine the sugar, flour, and salt. Stir in the eggs, butter, mincemeat and walnuts until blended. Pour into crust. Bake for 40-45 minutes or until knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent over browning if necessary, cool on wire rack.

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Easy Cuban Picadillo

1 pound lean ground beef

1 small green pepper, chopped

1/4 cup chopped onion

1 can tomato sauce (8 ounces)

1/2 cup sliced pimento stuffed olives

1/4 cup raisins

1 tablespoon cider vinegar

2 cups hot cooked rice

In a large nonstick skillet, cook the beef, pepper, and onion over medium heat until the meat is no longer pink, drain. Stir in the tomato sauce, olives, raisins, and vinegar. Cook for 5-6 more minutes or until raisins are plumped, serve with rice.