Parade organizer Kiki Angelos and her grandkids in an antique Parkersburg fire truck during the Easter parade Saturday. (Photo provided by Kiki Angelos)

Ahhhh… what a weekend I had last week… Busy, busy, busy!

Life moves so fast for many people like me. I can’t believe three months are already gone from the year 2026.

But it’s all worth it when you put in all your energy and everything goes great the way I was expecting. I’m talking about the 16th annual Easter Parade. I promise I’m done talking about it till this time again next year. Honest, lol.

But – there’s always a but, lol – before I stop, I have really so many people to thank from the bottom of my heart. I adore, appreciate and respect these special friends, and they’re the best, dedicated, I love them dearly and I can count on them anytime I need help. So let me start counting my blessings and thank my wonderful Easter Parade committee: Joyce Stephens, Janet Joachim, Tammy White, Sharon Coleman, Cheryl Oplinger, Erica Lonas and Brenda Coleman! (P.S. And Tiffany Albright brought her beautiful horses.) We have a wonderful team, and we work so well together, plus I recruited a new committee member, Caity Starcher.

I’d also like to thank and I’m very appreciative of the support that we got from so many business and individuals, and if I forget anyone, please forgive me. They are:

Dr. Joan Allman, Evan Bevins, Parkersburg Police Chief Matthew Board, Dan Campbell, CAS Cable, John Chalfant, the Easter Bunny (Jason Henthorn), Matt Eichhorn, Senta Goudy, Parkersburg Mayor Tom Joyce, Steve and Sherry Lamp, Roger Lockhart with WVU Medicine, Eric Little, Parkersburg Fire Chief Jason Matthews, Vienna Mayor Chad Emrick, Williamstown Mayor Paul Jordan, Marietta Mayor Josh Schlicher, St. Marys Mayor Pat Boyles, Pam Myers, Parkersburg Fire Department, Parkersburg High School Big Red Band, Parkersburg South High School Patriots Band, Patrick Smith (Parkersburg Fire Department), Jared and Brayden Stephens, Trinity Episcopal Church, Dan White, judges Scot Heckert and Joe Oliverio and our emcee Phyllis Smith.

Of course a special thanks to everyone, adults and children, that participated in the parade and decorated beautiful floats and cars. We have so many talented people in our community, and we should be so proud. You know who you are, and I appreciate you very much, and I’ll see you again next year. I want to thank the thousands of spectators that came out to help us celebrate the Easter season. The second day of spring was a gorgeous day, and we couldn’t ask for better weather!

Thank you, Mid Ohio Valley for your support. It was greatly appreciated!

Two more events are coming up on Tuesday that you don’t want to miss:

Activities start at 5 p.m. for the annual spring celebration at Parkersburg South High School with an egg hunt and Easter baskets. There will be crafts and snacks before the egg hunt on the front lawn of the school. The South band and choir will perform, and there will be a bicycle drawing, along with appearances by the Easter Bunny and the Chick-fil-A baby cow.

At the Parkersburg High School horseshoe, the annual spring Easter celebration activities begin at 5:30 p.m. There will be performances by the PHS brass ensemble, A Cappella Choir, Red Wings, Jackson Middle School Select Choir and Hamilton Pop A Cappella. An egg hunt will be sponsored by Elks Lodge #198, and there will also be Easter baskets, free bikes, cookies, the Easter Bunny and the Chick-fil-A cow..

Don’t forget to look up at the PHS building to see the new, renovated, electric sign saying, “Wishing you a happy spring.” Thanks to Wood County Schools Superintendent Christie Willis!

Happy Spring!

Till next week

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Cinderella Salad

If you like lamb for Easter and you might have some left over, this is the right recipe for you.

2 cups cooked lamb, cut in small cubes

2/3 cup French dressing

2 tbsp fresh mint, chopped

1/2 cup cooked peas

1/2 cup cooked carrot

2 cups shredded cabbage

Salt and pepper to taste

Place lamb in salad bowl, add French dressing and chopped mint.

Chill in the refrigerator for one hour. Then add remaining ingredients and toss together lightly, adding additional French dressing if desired. Garnish with strips of green peppers and wedges of tomatoes.

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Bread Pudding Pie (perfect dessert for your Easter dinner)

2 slices white bread

2 eggs

1 and 2/3 cups milk

1/2 teaspoon cinnamon

Butter or oleo

2/3 cup sugar

1 teaspoon of vanilla

1/4 cup raisins

Spread each slice of bread with butter. Cut into 1/2-inch cubes. Beat eggs, add sugar, milk and vanilla. Add bread cubes and mix; if using spices, mix with sugar before adding to ease combining. Pour into a 9-inch pie pan (buttered). Bake at 350 for 35 minutes; cut as a pie. Good warm or cold.

Sauce

1/2 cup sugar

1 tbsp (rounded) Cornstarch

1/8 tsp salt

1 cup boiling water

1 tbsp (rounded) butter

1/2 tsp of vanilla

Mix together sugar and cornstarch. Add salt and boiling water.

Stir constantly and boil for 5 minutes. Remove from heat and add butter and vanilla. Enjoy!

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Easter Hawaiian Banana Pie

6 cups sliced bananas, ripe but firm

3/4 cup pineapple juice

3/4 cup sugar

1 tbsp flour

1 1/2 tsp cinnamon

1 tbsp butter

Soak bananas in pineapple juice, 20 to 30 minutes. Drain, saving juice.

Heat oven to 400. Place bananas in pastry-lined pie pan. Blend sugar, flour and cinnamon. Sprinkle over bananas. Add 3 tablespoons of the pineapple juice, dot with butter and cover top crust, which has slits cut in it. Seal and flute. Bake 30 to 40 minutes or until crust is browned.

Enjoy!