Kiki’s Corner: Preparing for upcoming events
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Last week, I wrote all about Valentine's Day. I hope you ate a few good, fattening sweets to satisfy your palate, and hopefully you didn't weigh yourself the next morning.
When I eat something fattening, I don't step on my old or new scales for two or three days, and you know why? Because I will be very upset with myself, and I know I still have a couple more pieces of my favorite chocolate that I have to finish. HA!
I made one mistake last week. I realized I didn't write my favorite Valentine's recipe for you to read. But it's still February, and love and chocolate are in the air the whole month.
Kiki's Valentine Recipe
Begin with special happiness
Mix with warmth and sharing
Add in joy and lots of love,
Flavor well with caring,
Sprinkle in some laughter,
And some happy memories too,
and you will have
the kind memorable Valentine recipe that ought to come to you!
How many of you are happy to see the grass after close to a month of snow and ice? I start getting used to the white snow, and now the grass looks yucky till it gets bright green like it should be, and then I will be happy.
My busiest time of the year is here, and I know many of you will laugh because if you know me, I stay busy all year long. I think I lied to you when I said I'm working on six or seven projects right now. It is closer to 12.
But, you know, I do have wonderful committees that support me and work with me. Trust me, it takes time to organize events, and it might look easy to everybody, but it's not. Everyone has so much to do before everything goes up on the stage.
I use that expression because I call all the events a production -- and if you are familiar with any theatre, the actors practice months before the opening night, the seamstress makes costumes, others work on the stage with props, and electricians make sure they have the correct lighting. In the meantime, others sell tickets and the list goes on and on.
So you see, that's how every event works -- it takes a lot of participation, a huge commitment and a person that makes sure everything is under control till the stage is ready and the curtains are ready to open. We call that person a chairman.
Some events that you need to mark on your calendar: You don't want to miss the Heart of Our community event, benefiting the YMCA of Parkersburg, on Thursday, Feb. 26. Only a few seats are available, but you can always make a donation. I am on the committee since I was the recipient last year.
Next, it is Hearts for Good, The Wicked Ball, an evening where good deeds cast the brightest spells at the annual heart ball, benefiting cardiology services, on Feb. 28, sponsored by the Camden Clark Foundation. For tickets, call 304-424-2200. What a great event! I'm working with a great committee to make this event successful as well. Come and join us.
Get ready and prepare for the 16th annual Easter Parade at 2 p.m. Saturday, March 21, in downtown Parkersburg. Find all the information by going to our Facebook page, 2026MOV Easter Parade, or call me at 304-615-5454.
Join us for the annual Easter bonnet and hat contest in conjunction with the Easter Parade. For all ages, children and adults, men and women, decorate your favorite hat and bring it to the Grand Central Mall food court in front of Auntie Anne's between 11 a.m. and 3 p.m. March 13. Judging will be on the 14th. Prizes will be given to the best hats, along with a chance to participate in the Easter parade.
Also join me for two spring Easter celebrations on Tuesday, March 31. The one at Parkersburg South High School starts at 5 p.m. and the other at Parkersburg High School at 6 p.m. Immediately after we're having our annual egg hunt sponsored by Elks Lodge 198, providing 4,000 filled Easter eggs. Two children's bicycles will be given away. Entertainment will be provided by many groups from PHS, as well as middle school choirs.
As a member of the PHS Foundation, I would like to announce that we are renovating the PHS planetarium and I know it will be the best in our area. We are very excited, and your contribution will be greatly appreciated.
Also as president of the West Virginia Symphony league Parkersburg I like to invite you to the Blennerhassett Middle School auditorium for the West Virginia Symphony concert Sunday, March 15. Doors open at 1 p.m., and the concert starts at 2:30. They will be playing music from the big screen. Please bring and educate your children with good, classical music. All children enter free along with a parent.
At 6 p.m. March 21, come to the Parkersburg Actors Guild, where once again I will be a judge for the Lip Sync Battle. It's such great entertainment, and you will see so many talented people from our community performing. I guarantee you will love it.
On Sunday, March 22, I will be live on TV from 5:30 to 6:30 at the VIP hour for the annual Wood County Society Telethon. What a great opportunity to support such a great cause. So call me and make a pledge - nothing is too small or too big. For 67 years, the Society has created diverse, equitable and inclusive opportunities for individuals with disabilities in the Ohio Valley. Honestly, I can't remember how many years I have volunteered, but every year I enjoy it more and more.
I hope you're not too tired reading all my involvements, so you know how I feel. In the meantime, you have a great weekend
Till next week
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Vegetable Lasagna
9 lasagna noodles
2 small zucchini, 1/8 inch slices
2 cups carrots shredded
5 oz fresh spinach, stems removed
3 tomatoes, 1/8 inch slices
2 small yellow squash, 1/8 inch slices
4 cups basil alfredo sauce
6 ounces provolone cheese, shredded
1/2 cup bread crumbs, buttered
Cook lasagna noodles according to package directions. Steam zucchini, yellow squash, carrots and spinach until tender.
Spray the inside of a 9-by-13 pan with no stick spray. Layer the ingredients in the following order: Noodles, zucchini, carrots, 2 cups alfredo sauce. Noodles, yellow squash, spinach, 2 cups of alfredo sauce. Noodles, tomatoes, provolone and bread crumbs.
Cover dish with foil and bake at 350 for 50-60 Minutes. Uncover and brown cheese on top.
***
Basil Alfredo Sauce
3 tablespoons margarine
1/4 cup flour
1 1/2 quarts half-and-half
2 eggs, beaten
6 oz imported Parmesan cheese, graded
1 1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons fresh basil, chopped
Melt margarine in 3-quart saucepan. Add flour, blend and cook 1 minute over medium heat. Stirring constantly, add half-and-half and beaten eggs. Continue to cook until thickened, add cheese, salt, pepper and basil.