Easter is right around the corner, and this week has been filled with preparations, meaningful traditions, and festive celebrations. I’ve already checked off a few items from my to-do list, but the weekend promises even more exciting moments and joyful commitments.
All next week, I’ll be immersed in the spiritual services and celebrations at St. James Greek Orthodox Church, where I’m a proud member. For me, when you truly believe in something, you commit wholeheartedly—giving your time, your effort, and your heart. That’s exactly what I aim to do.
Even when things don’t go perfectly, I choose to stay optimistic. Positivity starts from within. You set your mindset and believe that everything will work out—and more often than not, it does.
I remember one of my customers from the Olympic Deli, who used to come in feeling down and lonely. I always made sure to brighten his day, and in doing so, it lifted my spirits too. That’s the kind of magic I believe in—the kind that starts with kindness and a smile.
This season reminds us that love is stronger than anger, hope outshines fear, and optimism beats despair. So let’s give freely of our kindness. It costs nothing but can mean everything.
It’s not always easy to live by these values, but as I always say—just look at a caterpillar becoming a butterfly or an egg turning into a chick. Life has a beautiful way of surprising us if we stay hopeful and determined.
Celebrating Spring with Community Spirit
A big thank-you to everyone who supported the Wood County Society Telethon last week—your kindness truly makes a difference!
And wow—what a success the Spring-Easter celebration was at Parkersburg High School last Tuesday! I still can’t believe it’s been 11 years since I helped start that event. If you haven’t already, drive by the school at night and admire the lighted sign that reads, “Wishing you a Happy Spring.” That was a project I launched years ago with help from generous friends.
We mirrored that same spring celebration at Parkersburg South High School on Wednesday, complete with an Easter egg hunt and festive decor. I even donated a lighted Easter bunny and basket you can spot at night. It warms my heart knowing I’ve helped bring cheer to both schools.
A Parade, A Contest, and a Rising Star
As you’re reading this, many of you are preparing for or participating in the 15th annual Easter Parade in downtown Parkersburg! It kicks off at 2 p.m. and we’re thrilled to have Zach Wigal as this year’s parade marshal. Zach’s racing journey began when he was just 7 years old and has led him to national wins in the USAC series. Last year, he clinched the USAC Rookie of the Year title. He’s truly a rising star in the racing world!
We’re also honored to welcome the West Virginia University cheerleaders, including many locals. Among them is my very own granddaughter, Kiki Staats—so you can imagine how proud I am. Coach Christy Davis and assistant coach Kris Davis (a local favorite!) will be joining them. Let’s go Mountaineers!
Last weekend’s Easter Hat and Bonnet Contest at Grand Central Mall was also a hit, with over 40 fabulous entries. Congratulations to the winners:
- Best of Show: Adam Dotson
- Senior Division: Berni McKinney
- Ages 19-50: Becky Craddock
- Ages 12-18: Messih Miller (Runner-up: Gabe Jett)
- Ages 9-11: Madelyn Jackson (Runner-up: Brooklyn O’Dell)
- Ages 5-8: Lotus Jansen (Runner-up: Brielle Caplinger)
Don’t Miss the Symphony!
On Sunday, the West Virginia Symphony Orchestra will present their final concert of the season at Blennerhassett Middle School. This one’s themed “Superheroes vs. Supervillains” and it’s perfect for families. Doors open at 1:30 p.m., the concert starts at 2:30, and children get in free!
To top it off, those attending can join us afterward at the Blennerhassett Hotel for dinner with Maestro Maurice Cahn and a fun Roaring 20s theme.
Easter Recipes to Impress Your Guests
Here are a few favorites to add some flavor to your Easter table:
Braised Shoulder of Lamb
A 5-pound lamb shoulder, garlic, tomatoes, onions, and herbs—slow-simmered to perfection. Finish with a bright dash of lemon juice and parsley. Serve with mint sauce made from chopped mint, sugar, vinegar, and a hint of salt and pepper.
Molded Pureed Eggs with Crab Meat
A savory and elegant dish made from sieved hard-boiled eggs, mustard, mayo, sour cream, and seafood. Set in a ring mold and fill the center with crab meat, caviar, or shrimp. Garnish and serve with rye bread or rice crackers. Serves up to 30!
Marie Antoinette Coffee Cocktail
For a classy Easter finish: rim a glass with lemon and sugar, fill with hot black coffee, add brandy and Kahlua, and top with whipped cream. A perfect ending to your holiday meal!
What a week it’s been—and there’s still more to come! My calendar is packed and my heart is full. I’ll see you next week with more joy to share.
Till next week — Happy Easter, friends!
