By Jonathan Poe #BoltonBaptistChurch located across the street from Dollar General would like to invite everyone to come celebrate Easter weekend on the Saturday before Easter. There will be games and activities for all ages and free lunch! Specifically, there will be Easter egg hunts starting at 11AM in different areas for several age groups. Lunch starting at 12PM. And the EASTER Olympic games starting at 1PM.

Enjoy feeling anxious and blue? Concentrate on what is happening in the world now, that’ll do it for you. The impossible price of food and housing. Crooked politics. Illegal drugs. Riots. Disease. Murders. Kids molested. If that is your idea of living the good life, then my friend, you certainly have it made. But there’s probably not too many of us who would agree with you. Most people like a sense of order and normalcy, and all this out-of-control scary stuff can bring on feelings of helplessness and hopelessness. Makes people feel as they are living in a nightmare, and they can’t wake up and just shake it off. Trapped with nowhere to run. So, what’s a better way to live? One way is to just ignore it all. Stick your head in the sand and only come up for air when you have to. After all, what you don’t know can’t hurt you, right? I wish. Another mode is worry. If you can’t be one of those who totally ignores what is happening to the world, then choose to constantly worry. About everything. Lay in bed at night and let your imagination take off. “Everything in the news is all this horrible stuff, and I know they don’t ever tell the public everything that is actually going on. It’s a fact that the news outlets hide a lot. Is it possible that our country is doomed to fail soon? And then what will happen to my grandkids?!” And when your brain tires of creating that type of non-sleep, try something like this. “I have to fly to Atlanta next week. I’ve heard a lot of air traffic controllers are actually alcoholics and drug addicts, and are totally out-of-it when they’re supposed to be guiding all those planes in the air. Oh my gosh, I may die!” Or along these lines: “My headache is back. And it’s getting really hot in here. Makes me wonder…do I have a fever? Oh, shoot! I was in the mall yesterday, and it was so crowded! Could I have caught Covid? Again??!! If I have, I can’t work for five days, and I’m gonna lose my job!” What, don’t care for that kind of existing, either? Don’t blame you a bit. Better option? Learning to balance your thoughts. Obsessive creative worry is a bad habit and once started, it’s difficult to break. It creates an immense physical and emotional toll, and can take away your joy in living. Leaving you actually wishing that it was all over. Yes, I know, there’s too much bad to be able to ignore it all. But just don’t wallow in it. Realize there is good in your life, and according to the Bible, you need to work at concentrating on those things to balance out your thought life. Constantly remind yourself that your God is watching it all. And that He has a plan.

By Kara Kimbrough Sitting down to a bountiful lunch on Easter Sunday has been an American tradition for decades. However, for many, it can be a stressful day, juggling church services, family time and other activities with cooking a special meal complete with an often-tricky baked ham. But it really doesn’t have to be a meal you dread. Believe it or not, ham can be cooked in a Crockpot the night before or while you’re attending church or tending to other things. And sides and desserts can be prepared quickly the day before, saving valuable time on Easter morning. Here are four easy-to-prepare, but equally delicious recipes that’ll allow you to serve a full-scale lunch or dinner while enjoying Easter along with everyone else around your table. Stress-Free Easter Ham Fully-cooked ham (approximately 7-8 pounds) 2 cups pineapple juice Glaze: 2 cups brown sugar 1 ½ tablespoons Dijon mustard 1 ½ tablespoons balsamic vinegar 1 ½ tablespoons honey Remove ham from packaging and discard flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap; if present, discard. Pour pineapple juice in bottom of a large (6- to 9-quart) oval slow cooker. In a medium bowl, mix brown sugar, Dijon, balsamic vinegar and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker. Cover slow cooker with lid and set to low. Cook ham for 4- 6 hours or until the meat is tender and the internal temperature reaches 140 degrees after testing with a meat thermometer. Note: You can flip and baste the ham halfway through cooking time and again about an hour before the ham is done. Once ham is done, remove to a platter and tent with foil to keep warm and rest for 15 minutes. Skim any fat and strain the juices from the crock pot into a saucepan. Place the pot on the stove over medium heat and bring juices to a simmer. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. Serve the ham warm, with the sauce on the side or spooned on top. Favorite Potato Salad 10 pounds new potatoes, cut into chunks 1 cup mayonnaise (you can use sour cream or Greek yogurt if you don’t like mayo) 1 large bottle bacon ranch salad dressing 1/4 cup red wine vinegar Dill weed, to taste Celery seed, to taste Jar of Bacos 1/2 cup thinly sliced green onions, optional Salt and pepper to taste Leave the peel on the red potatoes and cut them into 1-inch cubes. Put the potato cubes in a large pot and cover with about 1 inch of water. Bring to a boil over high heat and add salt.  Once boiling, reduce the heat to medium low and cook uncovered for 8-15 minutes or until potatoes are tender. Drain the potatoes and run under cold water. Let stand to dry completely before adding dressing. Dressing: Combine everything except potatoes. Place the completely cooled potatoes in a large bowl. Pour the dressing over everything and gently toss to combined. Add salt and pepper to taste. Chill, covered, in the refrigerator for at least 30 minutes (preferably 1 hour) before serving. Ham and Potato Bake 1 bag (32 ounces) Southern-style hash brown potatoes 2 ham steaks, chopped into small pieces 1 cup chopped onion 10 ounces shredded Swiss cheese, divided 1 jar (4.5 ounces) sliced mushrooms, drained 1 teaspoon salt 1/2 teaspoon pepper 1 can cream of mushroom soup 1 cup whole milk 2 tablespoons butter, melted Preheat oven to 350 degrees. Coat a 3-quart baking dish with cooking spray. In a large skillet, brown ham on each side until heated through and no longer pink, or cook in the oven until done. When ham is cool, chop into small pieces. In a large bowl, combine potatoes, chopped ham, onion, half the Swiss cheese, the mushrooms, salt and pepper, stirring until combined. In medium bowl, whisk together soup, milk, and melted butter. Add soup mixture to potato mixture, stirring to combine. Pour into baking dish and top with remaining Swiss cheese. Bake for 35 minutes. Increase for 5 minutes longer, or until cheese is lightly browned. Serve hot. Easy Strawberry Cheesecake Pie 9-inch baked pie shell or graham cracker crumb crust 8-ounce cream cheese, softened 14-ounce can sweetened condensed milk (NOT evaporated milk) 1/4 cup powdered sugar 1-2 tablespoons lemon juice, according to preference 1 teaspoon vanilla extract Topping – 2 options: 1.     21-ounce can strawberry pie filling (I prefer Lucky Leaf brand) 2.     Fresh strawberries, cleaned and hulled, and 16-ounce package prepared strawberry glaze, chilled Using a hand or stand mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in powdered sugar, lemon juice and vanilla. Pour into prepared pastry shell and chill at least three hours until set. Top with desired amount of pie filling or fresh strawberries and desired amount of glaze. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.

The Metro Master Gardeners will hold their annual plant sale at Mynelle Gardens (4736 Clinton Boulevard, Jackson, MS 39209) on Saturday, April 27, 2024. The plant sale begins at 8:00 a.m. and will end at noon. Cash and checks are welcome (no credit cards). Members of the Metro Master Gardeners come from all over the Jackson metropolitan area.  The Master Gardeners have propagated a variety of native and naturalized heirloom plants, perennials, shrubs and trees that are perfectly suited to our southern soils and climate.  Many of these heirloom plants have come from project and demonstration gardens located throughout the metro Jackson area. Due to the last 12-15 months of extreme weather, the quantity and variety of plants may be more limited than in previous years. Master Gardeners are a volunteer branch of the Mississippi State University Extension Service that advises and educates the public on gardening and horticulture issues. Members of the Metro Master Gardeners will be on hand at the plant sale to answer gardening questions. After finalizing their plant purchases, shoppers are invited to enjoy a free stroll through Mynelle Gardens. Proceeds from the plant sale go to support gardening projects located at Mynelle Gardens, the Doctor’s Herb Garden at the Agriculture & Forestry Museum, the Oaks Home on Jefferson Street, Greenwood Cemetery, Clinton Visitors Center, and various demonstration, educational and scholarship projects in the metro Jackson area. If you want additional information, would like to schedule an interview with Master Gardeners, or capture them in action at Mynelle Gardens, please contact Laura Lillard at 601-613-5223 or sadiecat17@comcast.net. “Like” Metro Master Gardeners on Facebook for updates.

By Bob Garver I wasn’t the biggest fan of the first installment of director Denis Villeneuve’s take on the Frank Herbert sci-fi classic “Dune” back in 2021. The sounds and visuals were great, and I understood why it won so many technical Oscars that year, but I couldn’t get invested in the characters or story, so I didn’t recommend the film. I feel the same way about “Dune: Part Two,” but somehow the dynamic has shifted without anything really changing. The characters and story arcs are still baffling to keep straight (and as with the “Demon Slayer” movie last week, this doesn’t make for a great entry point into the series), but the sounds and visuals are so awesome that I give it a recommendation. I guess I could chalk it up to going into the film with a little more familiarity with the property, having seen the first movie, but I’d like to think that Villeneuve has just upped his game in some subtle fashion. The story this time sees hero Paul Atreides (Timothée Chalamet) living full-time, and stripped of his noble title, on the sand planet Arrakis, known for its valuable “spice.” He joins up with the good-but-rebellious Fremen, led by Stilgar (Javier Bardem), in their war against evil spice-controllers House Harkonnen. Stilgar and other Fremen believe that Paul may be a messiah sent to win them the war, so much so that his mother Lady Jessica (Rebecca Ferguson) is immediately granted the high religious position of Reverend Mother and all the powers and responsibilities that come with it. Paul, his mother, his mentor Gurney (Josh Brolin), and his warrior girlfriend Chani (Zendaya) know he’s no messiah, but he starts to give input that turns the tide of the war, so are the Fremen so wrong to believe in him? Could it even be that he really is the messiah and never known it? Over on the bad guys’ side, Baron Harkonnen (Stellan Skarsgård) has been weakened, but is still alive following the battle with Paul’s father in the first movie. He has since put his nephew Glossu (Dave Bautista) in charge of his army, but Glossu is about as good at leading an army as Bautista was at being a lead babyface wrestler going into WWE WrestleMania ten years ago, which is to say not good at all. In fact, that’s probably why Paul is doing so well in battle – he’s up against a lousy opponent. The Baron is considering putting his younger, more sadistic nephew Feyd-Rautha (Austin Butler) in charge of the army instead. Also, everyone on Arrakis has to answer to Emperor Shaddam (Christopher Walken), who doesn’t care about the war and just wants spice harvesting to go smoothly for economic reasons. His daughter Irulan (Florence Pugh) is preparing to take over for him, she doesn’t have much of a role here but she’s sure to be given more development down the line. And I’m looking forward to seeing what happens down the line. Not so much for the still-bland story and characters, but just to see what this series can do to top itself as a sheer spectacle. After the first “Dune,” I didn’t care if we ever got another movie. But after “Part Two,” I care. Just my luck, I’m hearing that the next installment won’t be ready for at least five more years, but this movie is doing so well at the box office that the studio may tell the production to step on the gas. This is the kind of ambitious epic that doesn’t come along very often, so when it does, it makes for a special occasion, which is why I recommend springing for special large-scale theater experiences like IMAX or Dolby. This film is likely to fare even better than its predecessor at next year’s Oscars, and is frankly the first “must-see” film that I’ve seen in a long time. Grade: B- “Dune: Part Two” is rated PG-13 for sequences of strong violence, some suggestive material and brief strong language. Its running time is 166 minutes. Contact Bob Garver at rrg251@nyu.edu.

How do you navigate in this scary world? The way I see it, for most of us it is a matter of one of three possibilities. You either walk by sight - looking at what is in front of you and making a decision from what you see; by instinct – which I call pure gut reaction to things that have already happened in your life; or by trust in your Creator – the one who knows all, before it ever happens. Sight; your response to seeing what is actually out there, and then acting in your own best interests. Example, seeing the stock exchange move up or down and you buy and sell accordingly. Or, your response to seeing a bridge out in front of you, so you turn off onto an unknown dirt road. Or seeing someone really attractive and wealthy and deciding ‘That one is marriage material for me!’ But here the problem: effective sight walking means seeing around blind corners and knowing what is coming before it hits. Good luck with that. Dirt roads, stock values, and beauty can be pretty unpredictable in the long haul. Instinct; the belief that “It’s okay, you’ll just know what to do when the time comes.”  Sometimes said with the ever-popular, “Whatever your gut is telling you, that’s what you should do.” Yeah, yeah, I know, Gibbs on NCIS could solve crimes by listening to his gut, but you ain’t Gibbs. (And besides, his track record of listening to his gut on the home front was definitely lacking.) Actually, living on instinct and guts involves a lot of relying on what the past has taught you. Things like, leave a burning house. Don’t grab a sizzling hot skillet without a potholder. Don’t buy half a beef when you don’t have access to a freezer. Faced with anything along those lines, you will remember and be prepared to do the smart thing. But there’s a lot of decisions in life that you face, and your past can’t give any pat answers. But here’s this. Trusting your Creator; your Creator can actually see around the future corners, so ask Him to tell your heart and brain what to do when the time for a decision comes. He made you for a purpose within His plan. He loves you and wants the best for you. Accept that just like every little toddler feels the pain of falling down when he is learning to walk, He allows you to fall and feel pain sometimes. That’s how learning to walk is done. That’s some of the options available. Now of course, you do you. You have that freedom, as you certainly should. But walking alone around blind corners, or just relying on past experience? That doesn’t hold a candle to asking the Creator to give you help and guidance for your future.

By Kara Kimbrough Easter is on the horizon and that means it’s time to start thinking about cheesecake. Some think about (and make) cheesecake all year long, but for the most part, the thick, cream cheese-laden dessert makes its annual springtime debut on the Sunday dinner table when Easter rolls around. The world-famous cheesecake served at Junior’s in New York City and at the original in Brooklyn is the best choice for Easter cheesecake (more on the recipe below). However, there are quicker versions that will produce a more-than-acceptable Easter dessert, including one I discovered last week. But first, a little more about Junior’s and its decadent, irresistible cheesecake. The restaurant was founded in Brooklyn by Harry Rosen in 1950. But, Rosen’s family had operated a diner in that location under a different name since 1929. Rosen decided on the Junior's in honor of his two sons, Walter and Marvin. Two more locations followed; one in Connecticut and another in New York City’s Times Square, a location I’ve now visited twice. After reading about the history of Junior’s in a book about New York’s most famous delis and making a version of their famous cheesecake using the book’s recipe for Easter several years ago, I was hooked. Filled with several bars of cream cheese and whipping cream on a base of sponge cake, it was simply the best cheesecake I’d ever tasted – and not because I made it. The recipe is just that good. I’ve since replaced the sponge cake bottom with Martha Stewart’s recipe for vanilla sugar cookie crust; a sturdier base for the heavy cheesecake filling. Visiting Junior’s in Junior’s in order to sample their famous cheesecake was one of the top things on my to-do list when I visited the city in 2019. After enjoying a mammoth pastrami sandwich, a large slice of cheesecake was placed before me. I still remember the excitement I felt as I took the first bite. It was 10 times more delicious than I’d anticipated it might be and – I don’t mind sharing – much better than my version. I missed the opportunity to dine at Junior’s on a nonstop, busy trip in 2021, but made sure I allotted plenty of space on my January itinerary to enjoy a meal at the legendary spot. As luck would have it, the restaurant was just a few blocks from the Hilton Times Square, the hotel at which I was staying. As a result, I was able to enjoy not one, but two meals there. But unbelievably, I never had the chance to enjoy a slice of cheesecake and here’s why. First, the hotel’s concierge recommended Junior’s breakfast when asked about the best places in the area. A bountiful breakfast of bacon, biscuits, bagels and unbelievably, grits that were actually delicious was the perfect carb-loading meal before a long day of walking. Cheesecake at that time of day just didn’t make sense, no matter how tempting it looked on the menu. Then, my last dinner in the city before flying home the next day was enjoyed at Junior’s. Despite my plans, I decided combining a rich slice of cheesecake with the gigantic pastrami sandwich I’d eaten might not be the best plan before boarding a plane. In hindsight, I think I would’ve been fine and yes, I regret not ordering that slice of cheesecake when I had the chance. As I said, the homemade version, even when topped with strawberries and glaze, just doesn’t come close to the original. So, looks like I'm going to be FORCED to return to NYC soon to satisfy my longing for Junior’s cheesecake. In the meantime, email me and I’ll send you Junior’s cheesecake recipe, along with the one of the sugar cookie crust. There are some versions online, but mine is taken directly from Junior’s cookbook. If making time-intensive cheesecake isn’t something to which you can devote the needed time during Easter weekend, here’s a shortcut version of a cheesecake-like dessert that, despite its crust of crescent roll dough, is surprisingly tasty. Just don’t reveal the secret ingredient when someone asks how you made it. Crescent roll dough doesn’t sound very impressive, but it adapts well to recipes and just like Junior’s cheesecake, is uniquely delicious in its own way. Strawberries and Cream Cheesecake Squares Can of crescent rolls 2 8-ounce packages of cream cheese, softened 1 egg 1 teaspoon vanilla extract 1/2 cup of granulated sugar Cinnamon sugar coating: 1/2 cup granulated sugar 2 tablespoons cinnamon Strawberries and cream topping: 2-3 cups sliced strawberries (add sugar and place in refrigerator) 3 tablespoons sweetened condensed milk Preheat oven to 350 degrees. Roll out crescent dough on floured surface. Mix cinnamon and sugar together for coating.   On a parchment paper lined baking dish (8x8 is best, but you can use a similar size) sprinkle cinnamon sugar mixture.   Cut crescent roll dough in half. Use one half for the bottom. Other half will be for top. Mix cream cheese, egg, vanilla and sugar together until smooth. Then add to dough in the baking dish. Add second half of dough on top of the cream cheese mixture. Sprinkle cinnamon sugar mixture on top. Bake in the oven for 30 minutes.   Allow to cool for at least 1-2 hours. Then refrigerate until chilled. Top with fresh strawberries and drizzle with sweetened condensed milk for the “strawberries and cream” flavor. Note: increase pan size to 9x13 if needed, but an extra can of crescent dough will be needed. Cheesecake layer will be thinner (but still good) unless you increase the filling ingredients. Kara Kimbrough is a food and travel writer and travel agent from Mississippi. Email her at kkprco@yahoo.com.

Come out on Saturday, May 25 to celebrate May Day in Bolton. Tents, coolers and chairs are welcome; however, grills will not be allowed as there will be food vendors on site. Bring the kiddos out for a day of fun and games. There will be entertainment for the adults as well. Check out www.EverythingBossi.com for more information.

By Mika Hartman March is here and the old saying, “out like a lion, in like a lamb” may be true about the weather; but it’s also about everything that was cold finding a new warmth. Blooming, coming out of hibernation, cheerful colors and more kindness, well. seems to follow. This month holds one of the best days of the year for my family: 3-21 is World Down Syndrome Day (WDSD). I remember our first WDSD, I was just released from the hospital after fighting to stay pregnant with Hudson. I remember wearing “Wonder Woman” socks with this true belief that I was unstoppable. And that Hudson’s bravery was completely undeniable, even in my belly. He braved my heart failure and he thrived through it. To celebrate, our nurse brought us the most beautiful cookies; they were yellow and blue with royal iced “Hudson”, “Homie with an EXTRA Chromie”, Down syndrome ribbons and more. To be celebrating, what I had hoped was the first of many WDSDs and to still be pregnant, both exactly what I had prayed for. This year will be our 7th year celebrating this EXTRA beautiful day. The celebration on this day has grown every year on purpose. Hudson is growing and celebrating him and his accomplishments only makes sense to be EXTRA! We celebrate by wearing crazy socks, asking for local and state WDSD proclamations, sharing Down syndrome awareness in our communities, reading books about Down syndrome to children and so much more. Some of our friends even run marathons for Down syndrome awareness. To be a part of one or more of these is how we become the difference for our buddies with Down syndrome. This year, in addition to the fun listed above, we are challenging people to do random acts of kindness on WDSD with us. Here on the Coast, I am part of a “Ds Kindness Team”. Gulf Coast Down Syndrome Society is doing 21 days of 21 acts of kindness per day leading right up to our World Down Syndrome Day celebrations. We will be sharing 21 books about Down syndrome, giving out 21 pairs of John’s Crazy Socks, sharing 21 bags of Buddy Blend Coffee from Central Mississippi Down Syndrome’s Buddy Center, 21 boxes of EXTRA gum will be shared, we have 21 boxes of Crayola’s “Kindness” crayons and more… 16 more kindness acts to be exact. Can I challenge you to join us on March 21st and do a random act of kindness for Hudson in your local area? It could be small, medium or large; all kindness is good and it encourages others to do the same. It’s a ripple effect of goodness. You could buy a cup of coffee for the grouchy person in your office, you could pay for a strangers meal at lunch, you could give a flower to someone you noticed that didn’t get flowers on Valentines Day. Just remember to say, “Happy World Down Syndrome Day” or “This is for Hudson, it’s World Down Syndrome Day”. However you spend 3-21, I hope you love EXTRA, laugh EXTRA and that you dance EXTRA in your crazy or mismatched socks. “With us, not for us” is our motto. And if all of this wasn’t enough, several momma’s, including myself, have several schools joining in our WDSD fun, too. Baseball and Softball teams across the Coast will be wearing Down syndrome ribbons on their helmets, coaches will participate and even some schools, like Pass Christian, will have a local “buddy” throw the first pitch. If you are in the area, come see the Pass Christian Pirates Girls’ Varsity Softball game on 3-21 at 6:15… it will be EXTRA fun and on WDSD! Be sure to wear your crazy socks, too! However you choose to celebrate, just celebrate! People born with Down syndrome give love and laughter to many all year round. This day is for us to find our EXTRA and spread love like a buddy would! EXTRA acts of kindness should be as easy as a new bloom on tree; always there, just waiting to be warmed by love. Hudson is my warmth. He can be yours, too. EXTRA EXTRA Amazing news about HB 873 The PURPLE Alert: It unanimously passed the House floor. Rep. Fabian Nelson presented our bill and did an amazing job. He clearly has a heart like Rep. Clay Mansell; good needed change is happening. It has been transmitted to the Senate. Hope to share that it “has passed” and “is law” in my next article. The outpouring of love for this bill has been humbling. I knew it was going to be important to the families who need this. I am so thankful to be a voice that is being heard. This bill will save lives. Also, Hudson lost his first tooth! He is so big and doing bigger things daily. Inch stones add up to milestones. Hudson CAN! I know he can..

By Bob Garver Prior to “Hashira Training,” my exposure to the “Demon Slayer” anime series was limited to the 2020 film “Mugen Train.” Well, that and all the cosplayers I see every day dressed up in the green-and-black checkered pattern of main character Tanjiro (Natsuki Hanae), but “Mugen Train” was the only media. It should be noted, therefore, that I am not the target audience for this movie. The target audience is people that are already familiar with “Demon Slayer” lore, especially Season Three of the television show. I was largely lost having only seen “Mugen Train,” and I can’t imagine the difficulty of getting into the series based on this movie alone. My understanding is that this movie is both the ending of Season Three and the beginning of Season Four. It’s like watching two episodes back-to-back, as opposed to “Mugen Train,” which was its own feature between Seasons Two and Three. A recap montage is shown before the action gets underway, including clips from “Mugen Train,” but I didn’t find it very helpful, except to remind me that Tanjiro’s family was killed by demons, save for himself and his sister Nezuko (Akari Kito). Nezuko was turned into a demon and now has to go through life being gagged at all times so she can’t feed on human flesh. Tanjiro’s mission in life is now to protect people, rid the world of demons, and try to find a way to turn Nezuko human again. At some point he found a village to protect and joined up with some veteran demon slayers, but I couldn’t keep the new characters straight. The action begins at the tail end of a battle between demon Hantengu (Toshio Furukawa/Koichi Yamadera) and Tanjiro and his fellow Slayers, as they protect a village where everyone wears silly masks. Tanjiro is the only one of the good guys not sidelined. He cuts off Hantengu’s arms, but tis but a scratch. He cuts off his head, but it’s just a flesh wound. Maybe if he can destroy his heart, he’ll call it a draw. Surprisingly, Hantengu is closing in on some innocent villagers he can kill, which will restore his powers. I don’t know how he plans to kill the villagers without arms or a head, but apparently it’s a very urgent matter for Tanjiro. But day is breaking, Nezuko is outside, and as a demon, she’ll likely die if Tanjiro doesn’t shield her from the sun. He has an impossible decision to make. Following the battle and its aftermath, we’re introduced to new villain Muzan (Toshihiko Seki), a demon who has waited a thousand years to strike. Recent developments mean that it is finally his time. The Hashira, a conglomerate of the best Demon Slayers, meet to discuss the impending attack. They agree they need an army. Leader Gyomei (Tomokazu Sugita) organizes a program where prospective Slayers can receive accelerated training under the Hashira. And… that’s it. We see early stages of the training where recruits are put through the wringer, but the episode/movie ends before anything can come of it. Also in this segment, two popular characters from “Mugen Train” return for unimpactful cameos, seemingly just to remind viewers that they’re still in play. “Demon Slayer: Kimetsu No Yaiba: To the Hashira Training” boasts exciting action and characters that would probably be interesting if I could wrap my head around them the way a snake wraps itself around one of their heads. But this movie isn’t for newcomers to “Demon Slayer” or people with minimal exposure like myself. Fans will probably find much of value here, but the film was never able to capture my interest in a way that even “Mugen Train” could. Grade: C- (but take that with a grain of salt) “Demon Slayer: Kimetsu No Yaiba – To the Hashira Training” is rated R for violence and bloody images. Its running time is 104 minutes. Contact Bob Garver at rrg251@nyu.edu. NOTE: This Japanese film is available in both “subbed” and “dubbed” versions. This review is based on the “subbed” version - Japanese spoken with English subtitles.

Remember the old TV cartoon “Popeye The Sailor Man?” He had a favorite saying: “I yam what I yam and dat’s all I yam.” And poor old Olive Oyl could never get him to see himself any other way. A popular song put out in the last few years made me remember Popeye and how wrong he was. The lyrics have a repeating line in the chorus: “I am who I am because the I AM tells me who I am.” Word salad? Not at all. Broken down, that one sentence says so much about you. Those seven little words are saying who you truly are, who created you for His purpose, and how and why you exist. “I am who I am....”  You are not just the weird little result of Mom’s ‘romp in the hay.’ There’s no one else, nor has there ever been, anyone in the world exactly like you. A unique combination of certain gifts and talents was put into only you. Creating a special and God-given drive within that is hard to deny. For example; ever seen a disappointed mother arguing with her wannabe-professional-singer son that he needed to become a lawyer? One of them walked away disgruntled. Hope it was the mom. “...because the I AM…”   Just who in the world is this great I AM, and what gives that dude the right to say who you are? Well, the Bible says He is your Creator and He calls himself I AM, so I would guess that gives The Dude that right. After all, if you were the One who has always been, always will be, and the creator who spoke everything into being – then you would certainly have the right to do exactly as you please. “…tells me who I am.” That very I AM says that you are wonderful and lovable in His sight. That you were worth letting His son die to pay the penalty for your sins. In a nutshell, that should tell you just who you are…somebody special indeed. But a popular piece of garbage says that you were just a blob of cells until you popped out of Mom. That only at birth did you become human, with the ability to learn, think, and to experience emotions. Then and only then did you begin the journey into who you are now. But according to your Bible, from the very beginning of Mom’s pregnancy the Creator made the you that looks back in the mirror each morning. The you that He wanted in this world. Then life experiences began happening, and you developed personality warts on that perfect you. So, remember who you are when the going gets rough and it is so tempting to get down on yourself. Underneath the anger, the anxiety, the depression, the hopelessness, and all your rough edges, there is the Real You. Keep digging. Because you’re worth it.

By Kara Kimbrough Seconds away from pulling a frozen pizza from the supermarket freezer case last week, I glanced at the nutritional info. Learning that a couple of slices, or roughly one-fourth of the pizza, contained close to 800 grams of sodium sent my blood pressure soaring without taking a single bite. Realizing that I’d likely already consumed the cutoff point of 1,500 sodium grams that day caused me to return the offending object back to the freezer. Once home, I uncovered a simple way to make my own pizza without any accompanying guilt or blood pressure spike. Searching for a better way to enjoy pizza caused me to resurrect a kitchen item that often goes overlooked. Unless I’m making cornbread, I rarely use one of my cast iron skillets. However, that may soon be a thing of the past. Not only did I find a way to make quick, easy and relatively-healthy pizza in a skillet, I also learned that steak cooked in a skillet rivals almost anything I’ve been served in a pricy steakhouse. It may sound a little strange to bake a pizza in a skillet, especially when pizza stones are touted as the only way to make delicious homemade pizza. However, using a stone requires homemade or store-bought pizza dough. If you’re like me, it’s not always readily available. Baking the dough in a skillet creates a crispy, textured dough that rivals anything you’ll find a restaurant and especially in a frozen pizza. Sidenote: in my opinion, with a few exceptions, frozen pizza crusts generally taste like cardboard, so it doesn’t take much to top those versions. To make your own healthier pizza at home, try this version that, despite the unusual combination of Greek yogurt and self-rising flour, actually tastes really, really good. And, keep the skillet handy the next time a steak dinner is on the menu. I promise your version will rival or even surpass anything served in an expensive steakhouse. Easiest Skillet Pizza You’ll Ever Make 2 tablespoons extra-virgin oil 1 cup Greek yogurt 1 cup self-rising flour 1/4 teaspoon kosher salt 1/4 cup pizza sauce (jarred or homemade) 1 cup grated mozzarella cheese 2 tablespoons grated Parmesan Toppings: crumbled, cooked ground beef or bacon, pepperoni, shaved sirloin steak or your favorite meat; sliced vegetables, if desired Preheat oven to 425 degrees. Brush a 12-inch cast-iron skillet with 1 tablespoon of the oil.  Mix the yogurt, flour and salt together in a medium bowl with your hands until it becomes a ball, then flatten into a disk and press into the skillet. Brush the pizza dough with remaining 1 tablespoon of oil. Spread the pizza sauce over the dough, leaving a 1-inch border around the sides, for the crust. Sprinkle mozzarella cheese (along with meat and vegetables, if adding) evenly over the sauce. Top with grated Parmesan. Bake for 18 to 20 minutes, until bubbly and lightly browned, then let cool in the pan for 3 minutes. To turn it into a cheeseburger pizza, cook pizza using ground beef crumbles; when pizza is baked, topped with chopped tomatoes and sliced lettuce, then top with a burger sauce of equal parts ketchup and mayonnaise, along with a tablespoon of relish that has been whisked together. Better Than a Steakhouse Skillet Steak 2- 2 1/2-inch-thick steak (porterhouse or T-bones are good cuts) Salt and freshly ground black pepper 1 tablespoon vegetable oil 2 tablespoons butter, cubed Minced garlic, fresh thyme (optional) Remove meat from refrigerator and let it rest at room temperature for 30 minutes. Preheat the broiler, then heat a cast-iron skillet over medium-high heat until very hot. Season steak with salt and pepper on both sides. Add oil to the skillet, then place steak in the skillet. Cook until a nice sear forms, about 3 minutes. Remove skillet from the heat, transfer to a cutting board and cut the meat from around the bone, reserving bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and assemble the steak around it (goal is to make the steak look as it originally did) with the seared side up. Top with pieces of butter. Top with garlic and a few sprigs of thyme, if desired. Place skillet in oven and broil on top rack to desired doneness, approximately 4 minutes for medium rare, 5-6 minutes for medium; a few minutes longer for well done. Transfer to a serving dish and pour pan drippings over the steak. Kara Kimbrough is a food and travel writer and travel agent from Mississippi. Emall her at kkrpco@yahoo.com.