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

Valentine’s Day is Saturday, and all the love is in the air for sure!

It originated as a Christian feast day honoring a martyr named Valentine. It has also become a significant cultural, religious and commercial celebration of romance and love in many regions of the world. The most popular legend associated with Saint Valentine is that he was a priest in Rome during the third century. Very interesting story, I think.

Love is everywhere, and if you don’t believe me, go to the stores and you can see all the beautiful valentine cards, the gorgeous fresh red roses and all types of flowers, and everything you can imagine red and pink, and not to forget, the variety of chocolates.

Valentine knew what he was doing. He probably was on top of everything else he was a good businessman, lol. By the way, did you know that there are thousands of different roses and every year they are getting about 300 to 400 new types of roses? Unbelievable, but true.

Let’s don’t forget everybody’s favorite: CHOCOLATE!

If I start with one piece of chocolate, I want a second and a third one too.

Years ago, I recall when my father-in-law had Angelos Confectionary on Lynn and Seventh Street. I’m sure many of you old-timers remember back then the area was one of the busiest and the best areas in Parkersburg. Then when we opened the Olympic Deli, he made his candy recipes there. Everything was hand-dipped and handmade. I will never forget he wrote all his recipes down for me, and I still have them up to this day. He told me to continue making them, but after I saw that he hand-dipped each individual piece of candy, I didn’t think I had the patience to do that, lol.

Think about it, when you open a box of premium chocolates you feel rich and if you’re like me, you like to try all of them. Of course, now everything is made by machine.

All this weekend, eat as many pieces of chocolate as you want because on special occasions like Valentine’s Day, there are no calories in chocolate, and if you believe that, I will tell you another story next time, lol.

I wish all of you a happy Valentine’s Day, and don’t forget life does not have to be perfect to be wonderful and it is awesome to love and be loved!

Life is better with music and of course with a piece or a box of chocolates

There’s nothing better than chocolate or unless you get a piece of gold jewelry! HA!

Be happy, be kind, give your best, and be grateful!

Don’t forget to mark your calendar for the 16th annual Easter Parade, coming up at 2 p.m. Saturday, March 21, in downtown Parkersburg.

This year’s theme is “Legos: Building on Jesus.”

When you go to church, talk to your Sunday school class, to your family, your church or your children’s Sunday school teacher and organize a group to participate in the Easter Parade. You can pick up a paper application at both Chick-fil-A’s and Auntie Anne’s, or you can go on our Facebook page, 2026MOV EasterParade. Or call me at 304-615-5454, and I can give you all the information that you need, and I will convince you to participate.

In conjunction with the parade, we are having the annual Easter bonnet decorating contest. You can drop off your decorated bonnet or hat from 11 a.m. to 3 p.m. Friday, March 13, at the Grand Central Mall food court in front of Auntie Anne’s. One of our committee ladies will be there to help you sign up. Registration forms and information are on the parade Facebook page.

The contest is open to boys and girls, ladies and men, with the age categories of 5-8, 9-11, 12-18 and 19 and older. This fun event is perfect for schools, groups, churches, daycares and anyone that wants to decorate a hat according to this year’s theme, “Legos: Building on Jesus,” or use your own creativity and ideas. It’s a perfect craft idea for the family since the weather is bad and you need to keep the children busy and inside .

Entries will be judged on Saturday, March 14. You don’t have to be present to win; we will call you .

Winners from each category will receive prizes and a chance to ride in the Easter Parade in a convertible.

Hats will stay at the mall for a while for people to view them!

One more date for your calendar, with two events: 6 p.m. Tuesday, March 31, is the annual spring Easter celebration in front of Parkersburg High School, with the annual egg hunt sponsored by Elks Lodge 198! Parkersburg South High School will have its spring celebration and egg hunt at the same time on its campus.

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Amaretto custard berry parfaits

1/3 cup sugar

3 tablespoons of cornstarch

1/8 teaspoon salt

2 3/4 cups 2% milk

4 egg yolks, beaten

2 teaspoons unsalted butter

1 teaspoon amaretto

1/2 teaspoon vanilla extract

1 cup sliced fresh strawberries

1 cup fresh raspberries

4 whole fresh strawberries

In a large, heavy saucepan, combine sugar, cornstarch and salt, stir in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat, cooking and stirring two minutes longer. Remove from heat, stir a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir two minutes longer. Remove from the heat, stir in the butter, amaretto and vanilla. Cool to room temperature, transfer custard to a small bowl. Press wax paper onto surface of custard, refrigerate until chilled. Just before serving, spoon 1/4 cup strawberries into each of the four parfait glasses. Layer each with 1/3 cup custard, 1/4 cup raspberries and 1/3 cup custard. Top each with a whole strawberry.

Yummy and easy.

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Pistachio chocolate macaroons

3 egg whites

1 1/4 cups confectioner’s sugar

3/4 cup pistachios

– dash salt

1/4 cup sugar

Chocolate filling

4 oz. bitter wheat chocolate, chopped

1/2 cup heavy whipping cream

2 teaspoons corn syrup

1 tablespoon butter

Place egg whites in a small bowl. Let stand at room temperature for 30 minutes. Line baking sheets with parchment paper set aside. Place confectioner’s sugar and pistachios in a food processor, cover and process until pistachios becomes a fine powder. Preheat oven to 350. Add salt to egg whites, beat on a medium speed until soft peaks form. Gradually add sugar 1 tablespoon at a time, beating on high until soft peaks form. Fold in pistachio mixture. Place mixture in a heavy duty, resealable plastic bag, cut a small hole in the corner of bag. Pipe 1-inch-diameter cookies 1 inch apart onto prepared baking sheets .

Bake 10-12 minutes or until lightly brown and firm to the touch. Cool completely on pans or wire racks.

Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to boil. Pour over chocolate …whisk until smooth. Whisk in butter. Cool, stirring occasionally, to room temperature or until filling reaches a spreading consistency, 45 minutes. Spread on the bottoms of half of the cookies top with remaining cookies and enjoy .

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Key lime marshmallow meringue tarts

1 1/4 cups Graham cracker crumbs

1/2 cup almond paste

1/3 cup unsalted butter, melted

2 tablespoons brown sugar

Filling

2 cans (14 oz.each) sweetened condensed milk

3/4 cup plus 2 tablespoons Keylime juice

Meringue

2 egg whites

1/4 teaspoon cream of tartar

1 jar (7 oz.) marshmallow cream

In a large bowl, combine the cracker crumbs, almond paste, butter and sugar. Press onto the bottom and up the sides of eight ungreased, 4-inch fluted tart pans with removable bottoms. Place on baking sheets. Bake at 350 for 7-9 minutes or until lightly browned. Cool on a wire rack. In a large bowl, whisk milk and lime juice. Pour into crusts. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Add the marshmallow cream 1 tablespoon at a time, beating on high until stiff peaks form. Spread meringue over filling, return to baking sheets .

Bake at 325 for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.