Ever suddenly been transported back in time by just a whiff of a lingering smell in the air? The sight of a house? A quick glimpse of a stranger’s profile who instantly reminds you of someone in your past? Or the taste of a certain food that suddenly takes you back to Grandma’s kitchen. Probably. Unless you suffer with complete amnesia, you have memories. Memories can flare instantly, caused by the basic human senses of taste, smell, touch, sight, and hearing. All of us know what it is like to suddenly relive times in our life that made an impression. Pleasant, anger-filled, or tragic. And the emotions we felt back then? Those same feelings can surge over us with the force of a fifteen-foot ocean wave. You can be sitting outdoors in the middle of a crowd of noisy concert goers, and the sudden powerful aroma of a concert-detesting skunk can make you want to laugh while everyone around you is gagging. All because you’re caught up in the memory of your big brother’s skunk face-off many years ago. Senses kicked into high gear have the ability make a forty-something year old man feel like he’s a first grader again. All because he picks up a piece of white chalk. The cool smooth texture on his fingers, and the powdery non-smell can trigger a memory of being the seven-year-old who back- talked the teacher. Consequences were instant and involved writing the ABCs fifty times on the chalkboard. Which also triggers the memory of the shame and anger that child felt. Similarly, the heady powerful scent of springtime lilacs can bring on childhood memories of cutting an enormous bouquet of those blooms to bring in to Momma. Each time she would smile and faithfully fill a vase with water and plunk in those long-stemmed beauties. Some hours later, you would come in from a day of playing outdoors and find those same flowers wilted and hanging dejectedly over the side of that container. Today, the realization that your mom knew what would happen in just a few short hours makes you smile at her love and tenderness. If memories are that powerful, and they are, then it is truly important to be careful making them. Oh yes, I know we can’t control our surroundings and the people around our family, only allowing a positive and happy environment twenty-four hours a day. But as adults, we need to make some effort at it for our children’s sake – for their tomorrows. Do your best to create a happy home life for your kids. So that when they are your age, those instant pops of memory at a sight, a phrase, or a smell have a lot better chance of bringing a smile to their face.

Central District Public Service Commissioner De’Keither Stamps will be joining MS Representative Stephanie Foster and Hinds County Supervisor Wanda Evers for a Zap the Gap Town Hall in Raymond, MS. The town hall meeting will provide an opportunity for Hinds County residents to voice their concerns, share personal experiences and provide valuable insights into the challenges they face due to inadequate cell phone coverage, limited access to high-speed internet and the absence of natural gas services. The town hall meeting will take place on Monday, March 25 at 7 p.m. at Cain-Cochran Hall (501 E. Main Street, Raymond, MS 39154). The town hall is open to all members of the public and the media. (Link to event flyer) Additional town hall locations and dates in the Central District will be announced. “Our office hears from Central Mississippi residents and businesses on a daily basis regarding their lack of critical services,” Commissioner Stamps said. “The PSC’s ability to bring fixed broadband connections, more cell phone towers and natural gas services is largely dependent on contact from the people who live in those areas and have those needs. Their input is vital at these town halls and through our Zap the Gap surveys in shaping our approach to enhancing services and advocating for necessary changes. Together, we can work towards a better-connected and more prosperous Mississippi, even in some of the most rural parts of our state.”

By Kara Kimbrough It’s officially spring, which means our electric bills will soon skyrocket as air conditioners began operating at full capacity. Scratch that…on a more positive note, it’s spring – time to get out and explore beautiful spring foliage found throughout Mississippi. Regrettably, many city-dwellers lack easy access to a place to wander along wooded paths filled with blooming dogwood trees, vibrant azaleas and more of spring's beautiful flowering plants and shrubs. Don't worry, though; Mississippi's state parks spread from one end of the state to the other offer the best of spring foliage and so much more. And here’s the best part: seven of Mississippi’s parks were named to Reserve America’s Top 100 Campgrounds in the U.S. Several landed on other “best of” national lists, including one in northeast Mississippi that was named among the nation's Top 25 or Top 50 birdwatching, fishing, kid-friendly and “amazing views” spots, among other accolades. I’m referring to J. P. Coleman State Park in Iuka. In case you haven’t guessed, it was named for our 52nd governor. In Mississippi, there is no shortage of places bearing the name of a former governor, historical figure or as is the case of many of our counties, Native American tribes or derivatives. Coleman, also a state legislator and U.S. judge, is perhaps most remembered for, in 1960 inviting presidential candidate John F. Kennedy to sleep in the Theodore Bilbo bed at the Governor’s Mansion. Ironically, the beautiful park, opened in the mid-1960's and named in Coleman's honor, overlooks the Tennessee River, not the one bearing the name of the state he led from 1956-1960. But enough about history. J.P. Coleman State Park has been recognized for its beautiful scenery, camping amenities and ample fishing and water recreation opportunities in Pickwick Lake, a breathtaking 47,500-acre freshwater lake. The sparkling waters of the lake are filled with bream, catfish and most species of bass, resulting in a prime fishing spot for outdoorsmen. However, ask anymore who’s visited the park and they’ll tell you its most amazing feature is a 50-foot waterfall, Cooper Falls. In simple terms it is an amazing sight to behold. A continuous stream of water rushes over a massive stone wall etched into the scenic landscape and flows into the lake below. The falls alone are deserving of a visit, but if time allows, plan to stay a little longer and enjoy the spacious park filled with natural beauty and plenty of activities for the entire family. For those desiring to stay overnight, the park offers primitive camping sites as well as more comfortable accommodations, including parking pads for RVs, 23 cabins and a 19-unit motel. Many campsites are near the water’s edge, while others are located high above the water on one of the rocky bluffs overlooking the lake. Other activities to enjoy include miniature golf, picnicking and swimming in the lake or the park's pool. Or, take a leisurely stroll through the abundant wooded areas filled with, this time of year, colorful native trees, beautiful flowering plants and several species of birds. Once you visit, it’s easy to understand why, collectively, Cooper Falls, Pickwick Lake and J.P. Coleman State Park draw thousands of annual visitors from not just Mississippi, but around the nation. As spring progresses, I’ll feature a few more of Mississippi’s best places to enjoy spring foliage. In the meantime, let’s enjoy the fleeting balmy days of spring while we can. As we all know, they’ll be gone before we know it. If You Go: J.P. Coleman State Park Where: 613 CR 321, Iuka, MS Admission: Free (separate charges for overnight accommodations) Contact: 662-423-6515 for more information

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By Bob Garver Since Po (Jack Black), the main character of the “Kung Fu Panda” movies, is known for his corpulent eating habits, it makes sense to compare the animated franchise to a sort of comfort food. These movies aren’t exactly “healthy” choices that send the imagination soaring, but they aren’t “junk” that people outside the target audience are likely to detest. They’re agreeable, but not spectacular. Fortunately for “Kung Fu Panda 4,” it’s arriving at a time when kids haven’t had a decent movie for a while. Even though it coasts on preexisting goodwill at times, it’s not the painful, phoned-in effort it could have been. At the start of the movie, Po is basking in his fame as the legendary Dragon Warrior. He does his job well, fulfilling all his duties as protector of his village, but he’s also become complacent, using his standing in the community to endorse the noodle restaurant run by his adoptive goose father Ping (James Hong) and biological panda father Li (Bryan Cranston). His mentor, red panda Master Shifu (Dustin Hoffman) tells him his time as Dragon Warrior is coming to an end and he needs to pick a successor, but all he wants to do is continue to be the Dragon Warrior. And eat, of course, be the Dragon Warrior and eat. One day Po catches a fox named Zhen (Awkwafina) stealing artifacts from his temple. He battles her and she holds her own, but ultimately he wins and throws her in prison. But it turns out she may know something about a series of attacks that have been going on in nearby Juniper City. It seems Po’s old nemesis, the snow leopard Tai Lung (Ian McShane) has returned from the Spirit Realm and is seeking to regain power. Zhen knows to put emphasis on the “seems” part, because it’s really shapeshifting villain Chameleon (Viola Davis) plotting to steal power from the entire Spirit Realm. Zhen agrees to help Po in exchange for a lighter sentence, and the two reluctantly set out on a mission to save the village. I’m not going to pretend that the movie aspires to be anything more than standard “reluctant buddies road trip” fare. As a matter of fact, it’s two “reluctant buddies road trip” movies in one because Ping and Li set out on their own mission soon after Po and Zhen leave. But the Po/Zhen story has all the twists and turns you expect. Of course the too-trusting Po will have hard time navigating the city’s criminal underbelly and need the streetwise Zhen to bail him out. Of course Zhen’s duplicitous nature will get the two of them in trouble (my favorite sequence of the movie sees Po try to return money stolen by Zhen while simultaneously fighting the victims). Of course Po’s good-heartedness will rub off on Zhen. Of course there’s a secret that makes things complicated. And of course Po will eat everything he can along the way. But as unambitious as “Kung Fu Panda 4” is in its storytelling, it’s ambitious in its humor. What can I say – the jokes just hit. Black’s energy is infectious as always (he sings a new take on a pop song that might just be more earworm-y than the original), and everyone else manages to steal at least a few scenes. The visual gags work too, and it’s hard not to have your heart stolen by some psychotic bunnies. As an overall effort this movie may be just as complacent as Po is in the first act, but the “Kung Fu Panda” franchise knows what brings audiences comfort. The concession stand can handle the food. Grade: B- “Kung Fu Panda 4” is rated PG for martial arts action/mild violence, scary images and some mild rude humor. Its running time is 94 minutes. Contact Bob Garver at rrg251@nyu.edu

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.