Kiki’s Corner: You can find the good in everyone | News, sports, jobs

(Kiki’s Corner by Kiki Angelos – Photo Illustration – MetroCreativeConnection)

One day as I was driving down one of our main streets, I noticed a billboard with the picture of Dolly Parton that really caught my attention. If you’re wondering why, it was because there was a picture next to her “You can find the good in everyone” which I find very true.

This sign also inspired me to read about the story of Dolly Parton and her story “From rags to riches” Life example of always helping and doing a lot of good for people. If only we would all just find something positive in everyone instead of criticizing or talking negatively about someone or something. If you search deeply, you will find that everyone has something good in them and can recognize it immediately, and sometimes it takes a while of being with the person to do this.

When we look for the good in a person, we mean that the person is kind, kind, gentle, generous, considerate, and the list goes on. For some people, these factors are natural and are born with them, while others learn from others and are showered with kindness from others.

I am sure that you have experienced dealing with people who seem to you to be a negative person, but as you get to know them, they become different from others. This may be because the person has always been around negative thinking people and has not been exposed to positive thinking, kindness, etc.

One thing we can all do with certainty this Thanksgiving is let all the good come out of ourselves and do good for others. So remember that Thanksgiving isn’t just about turkey, dressing, and pumpkin pie, but more important are the gatherings with family and friends.

They estimate that over 80 million people will travel near and far this year to spend quality time with their families and loved ones, which they say represents a record number of travelers.

With everything going on here in America and around the world this year, it’s a great time to make an extra effort and take time to show love and kindness to everyone.

I hope you all had enough time to eat, visit and spend time with your loved ones this year…. One complaint I usually get from my grandchildren is that I’m constantly in the kitchen cooking and prepping and don’t have time to just sit down and visit. They don’t realize that, above all, it takes time to prepare our family meals the way we do, a custom we carry with us from the old country. (You know the saying “You can’t teach old dogs new tricks.” which unfortunately applies to me.)

A small tradition we participate in that takes place over Thanksgiving and throughout New Year’s Day is the City of Parkersburg’s Annual Festival of Lights in City Park. We have two lighted Christmas displays representing our company, and one evening we work the fundraising stand that our grandchildren look forward to all year – we collect the donations, distribute programs, and even dog biscuits to pets when needed.

A few of my ladies from the West Virginia Symphony League – Parkersburg and I decorated an outdoor tree at the triangle of Emerson and Dudley Avenue, across from the Walgreens Pharmacy, just to show everyone how much we love our city. So when you drive by this area, look at our tree, it’s cute and we’re proud of it.

Until next week.

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ORANGE KISS ME CAKE CAKE

1 large orange

1 cup seedless raisins

1/2 cup pecans

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup sugar

1/2 cup shortening

1 cup milk, divided

2 eggs

TOPPING

1 teaspoon ground cinnamon

1/3 cup sugar

1/2 cup chopped pecans

1/3 cup reserved orange juice

CAKE: Squeeze the orange and reserve the juice for the topping. Remove the seeds. Grind the orange, raisins and pecans with a meat grinder. Set aside. Sift flour, soda, salt and sugar together. Add shortening and 3/4 cup milk to dry ingredients. Beat for 2 minutes. Add eggs and remaining milk. Beat for 2 minutes. Mix cream and orange mixture. Pour into a greased 9×13-inch pan. Bake at 350 degrees F for 45 minutes.

TOPPING: Mix cinnamon, sugar and pecans. While the cake is still warm and in the tin, drip orange juice over it. Then sprinkle with the cinnamon mixture. Fry lightly so that the topping melts. Serve as a dessert with sweetened whipped cream or hot as a breakfast coffee cake.

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Swiss turkey breast with sherry and brown rice

4 whole chicken or turkey breasts, divided and boneless

8 slices of Swiss cheese

2 tablespoons of cognac

2 teaspoons fine herbs

2 teaspoons ground coriander

1 teaspoon crushed thyme

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons margarine

1 cup beef broth or turkey broth

1/2 cup sherry wine

Sliced ​​fresh mushrooms (optional)

Flatten the breasts with a meat mallet, then wrap each piece of chicken or turkey around a slice of cheese, completely encasing it. Secure with toothpicks. Dry with kitchen paper, place in a bowl and brush with cognac.

Cover and let stand five minutes. Drain and rub with a mixture of fine herbs, coriander, thyme, salt and pepper.

Melt margarine in a heated pan, quickly fry chicken or turkey. Place the chicken or turkey in a baking dish, pour over the beef stock and sherry and bake, covered, at 180°C for about an hour or until cooked through.

To serve, remove toothpicks and serve with brown rice. Pour the sauce over the rice. If desired, sprinkle sautéed mushroom slices over chicken or turkey.

BROWN RICE

2 1/4 cups beef broth

1 cup raw brown rice

1/4 cup sherry wine

2 tablespoons dried parsley

1 tablespoon margarine

1/2 teaspoon fine herbs, crushed

1 teaspoon salt

Bring broth to a boil. Add remaining ingredients, cover, reduce heat, and simmer for 45 minutes to 1 hour.

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LEFTOVER turkey hash on waffles

4 tablespoons butter

1/2 cup flour

1 liter turkey or chicken broth

1/2 tablespoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

8 cups diced cooked turkey

1/4 cup chopped allspice

1/4 pound mushrooms fresh or canned

1 1/2 tablespoons chopped parsley

Melt butter in a water bath and slowly add flour until a thick paste forms. Add turkey stock, stirring constantly to avoid lumps, and cook until smooth. Season with salt, pepper and paprika. Add remaining ingredients. (If using fresh mushrooms, prepare by sautéing in additional melted butter until browned.) Heat thoroughly over simmering water and keep hot until ready to serve.

Serve the hash over waffles or patties. Can be prepared in advance.