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

The day is finally here, and I want to thank all of you that purchased tickets already for our “Fall into Fashion” Fundraiser and if you haven’t purchased tickets, you still have time available by calling Carla at 304-482-9503 or Terry at 304-481-0364.

The fashion show is Saturday at the Parkersburg Art Center with doors opening at 5:30 p.m. and the event starting at 6 p.m. You don’t want to miss this exciting and awesome evening, just come at the entrance of the Art Center and you can purchase your tickets then. You know how much we all love our children and grandchildren, and we also love all the children in the Mid-Ohio Valley as well and this is exactly the reason that West Virginia Symphony League-Parkersburg offers this fundraiser to educate our children with good music. You can tell your children “Music is life, that is why our heart has beats “or “Life without music would b flat.” And my favorite “Music Is a word with itself, with a language we all understand.” So get your family and friends to join us, we will do the rest for you …. You don’t have to cook, our 15 generous local restaurants will prepare their best dishes for us.

Those restaurants are: Outback, Red Lobster, Texas Roadhouse, Penn Station, Qdoba, Olive Garden, Logans, Chick-fil-A, Auntie Anne’s Pretzels, Longhorn, J.P. Henry’s, Huffman’s, Valley Catering, Rubis Pizza, Wings Etc. and Panera.

We’re excited to say that our sponsors for our fundraiser this year are: Dr. and Mrs. Michail Vasilakis, Dr. and Mrs. David Gnegy, Dr. and Mrs. Abiy Kelil, Dr. Cathy Dailey, WVU Medicine Camden Clark, Hall Financial Advisors, Bernard McDonough Foundation, Memorial Health System, Tim and Carma Hanlon, The Hughes Family, Edward Jones-Zach Duncan, Sean and Maria Francisco, Jim and Becky McGinnis, Christopher, Rita and Lakyn Campbell, RVP Properties LLC, Community Bank, S&E Interior Design and BPOE Lodge #198.

Our donors are: Baker & Baker Jewelers, Hall Financial Advisors, Alley Healthcare Inc., John and Sydney Weber, Gregory Cigal, WTAP-TV, Parkersburg News and Sentinel, Jane Linscott and Pat Tabler, West Virginia University at Parkersburg and Ben Shuman.

The female models are: MarJean Kennedy, Christy Goddard, Maria Francisco, Julia Maloney, Christie Willis, Lakyn Campbell, Dimitra Vasilakis, Mandy Stevens, Katie Holsinger, Aleena Minnite DeCicco, Bailee Ullman and Calista Burke.

The male models are: Dr. David Gnegy, Dr. Abiy Kelil, Bob Fehrenbacker, John Weber, Vince McCloskey and Jack Main.

The three local clothing stores that will provide beautiful clothes for our models are Hornor & Harrison, Teri Ann’s and Crown Decor & Gifts.

Baker & Baker will provide gorgeous jewelry for our models. Baker & Baker is also donating a beautiful 14 karat gold bracelet with 17 beautiful stones for our fundraiser at a value of $1,950. Tickets will be offered at the event, one for $10 or three for $25 for a gorgeous piece of jewelry that you will love to wear at any occasion. The drawing will be Saturday.

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CHICKEN DIJON

8 boneless chicken breasts, skinned

3 tablespoons of butter

2 tablespoons flour

1 cup chicken broth

1/2 cup light cream

2 tablespoons Dijon mustard

1 (4ounce) can sliced mushrooms, drained

Lightly brown chicken breast in butter in a large skillet for 20 minutes. Remove to warm platter. Whisk flour into skillet drippings, add broth and cream. Cook and stir until thick. Stir in mustard. Add chicken and mushrooms. Heat, covered, for 10 minutes. May be made ahead, refrigerated and reheated at 300 degrees F for 30 minutes. Serves 6 to 8 people.

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SPINACH BALLS

2 (10 ounce each) packages frozen chopped spinach

2 cups herb stuffing makes

1 large onion, chopped

4 eggs beaten

3/4 cups margarine melted

1 teaspoon garlic powder

1/2 teaspoon thyme

1 teaspoon pepper

1/2 cup Parmesan cheese

Thaw spinach, and squeeze dry. Mix all ingredients. Shape into small bite-size balls. May be frozen at this point. Bake at 350 degrees F for 10 to 15 minutes until light brown. To serve, use a thin pretzel instead of the toothpick and serve with hot mustard or regular sauce.