Fireworks were involved with over 10,000 injuries treated in U.S. hospital emergency departments during 2022, according to a report from the Consumer Product Safety Commission. Children are especially at risk for injury. The report states that those 15 to 19 years of age had the highest estimated rate of injury followed by children ages 10 to 14. “Teach your child not to point or throw fireworks at people, animals, or buildings,” Chaney said. “Show children how to put fireworks in buckets of water and dispose of them properly so as not to start a fire.” The Mississippi State Fire Marshal recommends these additional safety tips: •        Observe local laws. o   Those wishing to purchase and use fireworks should first check with their fire protection officials to make sure that local laws are being followed. o   Some municipalities prohibit fireworks from being used within city limits. •        Use common sense: always read and follow the directions on each firework. •        Never point or throw fireworks at another person. •        Buy from reliable fireworks sellers. Store them in a cool, dry place. •        Always have an adult present when shooting fireworks. •        Put used fireworks in a bucket of water and have a hose ready. •        Only use fireworks outdoors, away from homes, dry grass, and trees. •        Light only one item at a time and keep a safe distance. •        Never experiment or attempt to make your own fireworks. •        Never re-ignite malfunctioning fireworks. •        Never give fireworks to small children. •        Never carry fireworks in your pocket. •        Never shoot fireworks in metal or glass containers.

Grandma lay in the hospital bed, a shadow of the vital, energetic woman she had been just a year ago. Her strong hands that were endlessly involved in her family’s life, providing, comforting, and disciplining, now lay listlessly on the bed cover, thin and fragile. Eyes that always had been sparkling with life and occasionally sparking with irritation when one of her grandchildren had been “acting the fool” now were clouded with pain and fatigue. Her famous silver cloud of hair that she always wore in a short halo around her head? Long gone in the garbage heap of life, along with her energy and zest for life. Grandma was very ill and she had no illusions of recovering. Cancer had walked into her life fifteen months ago. Rudely ignoring any common courtesy of announcing its arrival, it had quietly and insidiously sneaked in, hiding its presence until it had managed to gain a stronghold with tentacles snaking throughout her once indomitable body. The oncologist efforts with chemotherapy and surgery to rein in its reign of terror had proven to be as ineffective as a household water hose against a city-wide fire. Into her dimly lit room, a grieving daughter led her own tiny daughter. Mom and Dad had agreed last night that it was time for their little girl to say her goodbye to Meemie. As they tiptoed toward the bed where her grandmother lay, the little girl’s eyes widened in shock. The Meemie she had always known, the strong, fun-loving, outspoken woman who had helped shape the first seven years of her life was not lying in that bed. In her place was just a shadow, a feeble imitation of the lady who had helped to surround her with love and security. Tears filled the mother’s eyes as she watched her daughter quietly lean toward the bed. Tenderly gazing down into the beloved wrinkled face, the child reached out to lightly stroke the almost transparent skin. With her other hand, she picked up one of the lifeless hands and held it gently in her own. Then she placed a little foot on the lowered guard rail, boosted herself up on the bed, and laid her head down on the pillow next to Meemie. Mom inched closer to the bed, unwilling to disturb what was happening, but yet wanting to hear what would be said. In her soft little girl voice, the child began whispering in the ear of her grandmother. “Meemie, this is Hope. I love you so much. Momma told me I’ve come to say goodbye ‘cuz you’re going to Heaven. And we won’t be talking anymore for a long time. But she said that I will see you again. And you will be able to play with me like you used to. And then, you will have your Hope and God with you forever! Never give up on Hope and your God.

By Kara Kimbrough I've shared this in previous columns, but it may bear repeating. I don't believe in luck, but instead, put my faith in God's grace and blessings for the coming year. However, like any good Southerner, starting 2024 off without sampling at least one of these traditional New Year's dishes -  cabbage, black-eyed peas, pork and cornbread -  just doesn't feel right. First, enjoying these foods on the first day of a new year is a fun tradition to maintain. I love the starving Vicksburg natives whose lives were saved by finding black-eyed peas to eat when the Civil War raged in their city and Union troops destroyed all crops but the peas used to feed livestock. Thus began an important New Year's Day tradition. But most important, if cooked the right way, these dishes are really delicious and filling on what is usually a cold day. Other foods that show up around the first day of the New Year in other parts of the U.S. and world include: *  Lettuce and cabbage: The Chinese wrap their food in the leafy green vegetables during the Chinese New Year and for good reason. Lettuce in their native tongue means "rising fortune." In our part of the world, we simplify things. Eating boiled cabbage or cole slaw means we'll receive money in the coming year. * Pork - Germans and Eastern Europeans first began serving sauerkraut and some form of "lucky pork" on the first day of the new year. Like Southerners, they believe cabbage resembles money and increases in value when cooked. I've never seen sauerkraut on a New Year's table, but fried pork chops or bacon are usually a staple on Southern tables. * Cornbread - Back to the Civil War...if starving Southerners had any corn left in the fields, they ground it to make cornbread to eat with black-eyed peas. As a result of the life-sustaining meal when everything around them was bleak, eating cornbread on New Year's Day now signifies "gold," in the coming year. Besides looking forward to New Year's Day, when some form of pork, cabbage, peas and cornbread will make an appearance, I've always loved the excitement of New Year's Eve. Whether it's a party or gathering of friends around a bonfire or special event, there's a sense of closing down a year filled with numerous ups-and-downs and starting anew the following day that makes the evening special. Here are a few recipes to help send 2023 on a delicious note and begin 2024 with hopes for an even better year. Happy New Year! New Year's Eve Dip Charcutie Board Fun idea: Line a long board with favorite chips and crackers and place these several different flavors of dip in small bowls in the midst of the chips/crackers. Cut out slices of cheese with  number cookie cutters in "2024" and place on the board.) Easy Shrimp Dip 4 ounces cream cheese, softened 1 cup mayonnaise 1/4 cup Worcestershire sauce 2 teaspoons onion, grated 2 teaspoons parsley, chopped 1-1/2 teaspoons lemon juice 1/4 teaspoon salt 3 drops hot sauce (adjust to taste) Mix cream cheese and mayonnaise. Add remaining ingredients and blend thoroughly. Allow mixture to chill for one hour before serving. Recipe doubles easily. New Year's Day Breakfast Cheesecake 2 8-ounce cans crescent roll dough 2 8-ounce packages cream cheese 1-1/2 cups sugar, divided 1 large egg, separated 1 teaspoon vanilla extract 1/2 cup pecans, chopped Spread one roll of crecent roll dough (sheet form) in a 13x9" Pyrex dish, pressing perforations together to seal. Combine cream cheese, 1 cup of sugar, egg yolk and vanilla and spread on top of dough. Lay second can of dough (sheet form) on top of rolls. Beat egg white and brush on top. Mix remaining sugar and pecans together and sprinkle on top. Bake at 350 degrees for 30 minutes. Overnight New Year's Day Brunch Apple French Toast 1 cup brown sugar 1/2 cup butter 2 tablespoons light Karo syrup 4 apples, peeled and sliced thin 3 eggs 1 cup milk 1 teaspoon vanilla extract 9 slices day-old French bread (slice the day before and leave uncovered in the refrigerator) In a small pan over low heat, combine brown sugar, butter and Karo until thick. Pour into ungreased 13x9" pan, arranging apple slices on top. In a mixing bowl, beat eggs, milk and vanilla extract. Dip bread slices in egg mixture, and arrange on top of apple slices. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking and uncover. Bake at 350 degrees for 35-40 minutes until top is browned. Top with sauce: (optional) 1 cup applesauce 10-ounce jar apple jelly 1/2 teaspoon cinnamon 1/8 taspoon cloves Combine ingredients in pan over low heat and cook, stirring, until jelly is dissolved. Serve French toast slices with sauce drizzled over top. Kara Kimbrough is a food and travel writer and travel agent from MIssissippi. Email her at kkprco@yahoo.com.

By Bob Garver A bit of autobiography here at the start: I grew up a stone’s throw from Hershey, Pennsylvania and my current full-time employment comes from Hershey’s Chocolate World in Times Square. Chocolate, its production, and its sales are all a major part of my identity. So I view media related to Roald Dahl’s 1964 children’s book “Charlie and the Chocolate Factory” through a different lens than most. For example, the first time I saw 1971’s “Willy Wonka and the Chocolate Factory” at the age of six, I wondered why the whole world would lose its mind over a contest where the prize was a visit to a chocolate factory. I lived a mere ten minutes from a chocolate factory, and even at that young age, the tour had gotten boring for me. Eventually I learned that the factory of the movie was a gorgeous and twisted place, and then I was able to enjoy the ride (with the possible exception of the nightmarish actual “ride”), but it took about half the movie for my disbelief to be suspended. All of this is to say that I went into “Wonka” with a high standard for how the chocolate would be portrayed. I wasn’t looking for accuracy, heck, I was just coming off an unreasonably crowded Saturday-in-December shift and needed a break from real chocolate. But I did need the chocolate to look good, to come off well so that people would leave the theater wanting more of it. The chocolate of the 1971 film looked absolutely scrumdiddlyumptious (a word that surprisingly passes my computer’s spell-check), but in the 2005 Tim Burton version, it looked distorted and inedible. Given those two extremes, it’s not shocking that the chocolate in “Wonka” falls somewhere in the middle, but given that it’s surrounded by an underwhelming movie, I wasn’t exactly in a hurry to return to work and use my employee discount. The movie follows young Willy Wonka (Timothée Chalamet) as he seeks to open his first chocolate shop. Standing in his way are the “Chocolate Cartel” of no-good rivals Slugworth (Paterson Jospeh); Fickelgruber (Mathew Baynton); and Prodnose (Matt Lucas), an on-the-take police chief (Keegan-Michael Key), and his indentured servitude to a pair of laundromat owners (Tom Davis and Olivia Colman). But he has help from his fellow “scrubbers” (Jim Carter, Natasha Rothwell, Rakhee Thakhar, Rich Fulcher, and breakout Calah Lane) and the lasting wisdom of his late mother (Sally Hawkins). He’s initially antagonized by a thieving Oompa-Loompa (Hugh Grant) but we know that the two will eventually end up allies and that Wonka will bring in all of Oompa-Loompaland to work in his factory in an arrangement that future adaptations will no doubt overcompensate to make clear is not slavery. Wonka himself is both a spectacularly great and terrible businessman. He’s pitifully naïve and bad at managing a budget, yet effortlessly charming as a salesman and knows chocolate so well that he can manufacture it seemingly by magic. The only time he ever has to worry about finding an ingredient is a sequence where he has to break into a zoo to get giraffe’s milk. And not only does the chocolate taste great, but it gives people superpowers like newfound self-confidence and the ability to fly. So yes, the chocolate comes off well, the movie has done its job there. I can’t say “Wonka” does its job well in every department. I’m still not sold on Chalamet as a leading man, especially compared to the brilliant Gene Wilder as the 1971 Wonka. This movie is so darn sweet that it lacks the naughtiness that made that version appealing. Grant is the only one who seems to be in the right spirit, and his performance is hampered by terrible CGI. And every one of the movie’s musical numbers is overproduced dreck, even the classic “Pure Imagination” is devoid of life. That said, it’s impossible to get too mad at a movie like this, one that the family can all agree to see together during the holidays. Grade: C “Wonka” is rated PG for some violence, mild language and thematic elements. Its running time is 116 minutes. Contact Bob Garver at rrg251@nyu.edu

It’s arrived. The Holiday of holidays for many. The month-long season of excitement, fun and anticipation. But there is another perspective on the Christmas season, and it’s not one of joy and family. For many, it brings memories of long-past years, when they too had their special loved one with them. When together they readied their home - putting out all the decorations and cooking all the favorites of the family. Together they had braved the elements, and I’m not referring only to the cold weather. The inevitable Christmas rush in the stores was as much to be dreaded as the ice and snow just to get to the store. But it was all worth it. Nothing was going to keep them from having a Christmas to be remembered. But then. Life took a turn. Things changed and the following Christmas, and many, many Christmases after became… very different. No longer is it anticipated as the highlight of the year. In fact, what once was a fun sparkling celebration is now coated in shades of dull gray, as so many painfilled memories are tied to this particular season. “It’s time to pull yourself up by your bootstraps!” “Get out and go shopping and enjoy the lights and excitement.” “Quit wallowing in the past, and force yourself to look forward to the future that Jesus gave you when He came to be born at Christmas.” And so many more well-meaning phrases that are tossed in the pathway of the grieving. Phrases that usually hit a six-foot thick blank wall of nothingness. Friends and family members hurt badly when they see a loved one who is lost in their grief, unable to find their way out of that black maze where they are living. And they will earnestly attempt to motivate and rationalize, all in an effort to help bring life back to dull eyes, and a spring into the steps that are now dragging thru life. Trying to get that loved one to begin enjoying life again. If you have ever loved someone, then most probably you have experienced some of the above. Either as the one who has lost someone, or as the one who desperately is trying to help the hurting. The Bible in Ecclesiastes 3:4 says there is a time and season for everything, and that includes a time of grieving. And each of us does this on our own timetable. So, if the grief is yours, grieve. But know there is a time when it will begin to lessen. And if you are the faithful friend who is desperate wanting to help, be patient, loving and prayerful. Be there. Grief is a part of life, and it very often colors and discolors the holidays that follow, sometimes for an extended while. But don’t give up. Don’t assume that this is the way that the hopeless emotion of grieving is the way life is going to be until the day you die.

By Kara Kimbrough Christmas is almost here, so technically, your shopping needs to be complete. However, if you’re like me, there are always a few last-minute gifts to buy. Here are a few suggestions for the food-lover, home chef and traveler (and some may fit into all three categories) on your list. If you can’t find them before the big day, simply print a photo of the item from the internet, wrap it in a festive package and include a card with the disclaimer that the gift is “on its way.” They’ll be so happy with any of these gifts that it won’t matter that it’s a little late. Merry Christmas! 1.     Cuisinart 14-Cup 50th Anniversary Food Processor – One of the most used items in my kitchen is my Cuisinart Food Processor. When I have lots of vegetables to chop (think summer canning season), I simply can’t survive without a little help from this trusty appliance. In simple terms, it’s indispensable when I need to slice, grate, shred, dice and pulverize almost anything. The 50th anniversary model is a modern version of the old-school version that debuted in 1973. 2.     The Always Pan – Believe it or not, there’s now a pan that can do the job of 10 (yes, 10) pieces of traditional cookware. The Always Pan is deep enough to roast a chicken and shallow enough to fry an egg – it braises, sears, steams, strains, sautés, fries, boils, bakes, serves and stores leftovers – in short, it basically does it all. It’s also oven safe, perfect for stovetop-to-oven recipes. It’s a little pricey, but when you consider that it replaces several other pans, the price is justifiable. 3.     Rollink Flex 360° Carry-On Spinner Suitcase – Just when you think you’ve seen ever modern invention in the world of travel accessories, a new one comes along that blows all the others out of the water. If you’ve ever pushed a carryon bag while sprinting through the Atlanta Airport (and who hasn’t if you’re flying anywhere?) you know the value of one that’s lightweight and doesn’t create any more problems that you’re likely already experiencing.  Rollink created a lightweight, yet durable carryon that’s not only superior to any carryon I’ve ever had, but is also built with expandable sides that accommodate last-minute additions, then folds flat accordion-style for easy storage. To order, visit the website: www.rollink.com. My latest favorite Rollink product is a hardshell Tour Mini Bag that can be worn as a crossbody purse for easy access to items. Slash and cut resistant straps offer added protection while traveling. 4.     Countertop Ice Maker – The need for one of these now-indispensable kitchen appliances originated with the purchase of a new refrigerator with a larger-than-normal ice container. The solution? Remove the unwieldy container and purchase a countertop ice maker. Once I began using it, I wondered how I’d lived without one. Being able to quickly fill a cup with perfectly-shaped small ice cubes (there’s an option for larger cubes) is wonderful.  I’ve begun seeing them in offices, kitchens and even classrooms. Inexpensive models can be found at most major retailers for less than $100. 5.     The charcuterie board craze has been around for awhile now, but doesn’t appear to be going away any time soon. In my opinion, you can never have too many boards, ranging from small round ones to medium-size to a giant one for those impressive spreads. I’ve found several of mine at TJ Maxx and other discount stores. 6.     If you’re giving the gift of travel for Christmas or planning to treat yourself with a trip to New York City in 2024, there’s no better time to make a reservation than right now. Reservations can now be made for Hotel Week, set for Jan. 3 – Feb. 4. Hotel Week offers visitors the opportunity to save 24% at 150 hotels across the city. I’ll be attending a large travel writers show in January and have already booked the Hilton New York Times Square at a substantial savings. To make a reservation, visit: nyctourism.com/hotelweek. Speaking of last-minute life-savers, here are two of my favorite “saves” when a little something extra is needed for the Christmas dinner table. Mrs. Walters’ Fruit Salad (This is the recipe for the ambrosia served in the movie “The Help.” Actress Sissy Spacek, who played Mrs. Walters, the quirky mother of mean-spirited Hilly, ate fruit salad as she watched her soap opera during Hilly’s bridge party.) 1 small can mandarin oranges, drained 1 small jar maraschino cherries, drained 1 can pineapple chunks, drained 1 cup mini marshmallows 1 cup flaked coconut 1 (8 ounce) carton sour cream (supplement sour cream with scoops of Cool Whip if you want a sweeter taste) Mix all ingredients together. (You can add other favorite ingredients like strawberries, grapes and chopped pecans if you'd like). Refrigerate and chill before serving Pull-Apart Crescent Roll Christmas Tree 2 cans (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count) 2 packages (5.5 oz each) garlic & herbs Boursin® cheese 1 tablespoon butter, melted 3 tablespoons shredded Parmesan cheese (more to taste) Heat oven to 375 degrees. Line large cookie sheet with cooking parchment paper. Separate dough into 16 triangles. Use kitchen scissors or knife to cut each triangle in half lengthwise. Spoon about 2 teaspoons cheese on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Build trunk by vertically placing two crescents side by side. Please remaining crescents next to each other in a tree-shaped pattern, pointed sides up, continually working your way up to make a pointed top. Bake 20 to 24 minutes or until deep golden brown. Brush with melted butter; sprinkle with cheese. Recipe adapted from Pillsbury.com Kara Kimbrough is a food and travel writer and travel agent from Mississippi. Email her at kkrpco@yahoo.com.

By Bob Garver NOTE: This Japanese film is available in both “Subbed” and “Dubbed” versions. This review will focus on the “Dubbed” version with the English-language voice cast. Anime legend Hayao Miyazaki has come out of retirement for “The Boy and the Heron,” a sprawling fantasy with semiautobiographical elements. Surprisingly, it’s the more grounded elements that work better, maybe because they’re lifted from Miyazaki’s own life. They’re part of his own story so he made sure to get them right before letting himself indulge in the fantastical portion of the film. The film follows 12-year-old Mahito Maki (Luca Padovan) a few years after the death of his mother in a Tokyo hospital fire. His father (Christian Bale) marries his mother’s younger sister Natsuko (Gemma Chan) and together they move to the countryside, to an estate originally built by Mahito’s eccentric architect great-granduncle (Mark Hamill). I really was drawn into the story of the boy being whisked away to a new family life in an unfamiliar place, a position of affluence where he’s nevertheless incredibly lonely and broken. Then the maids showed up and the movie lost me. There are seven maids that work at the estate, and I have to believe there’s some sort of “Snow White” parallel there. They’re animated in a different, jarring fashion than the human characters we’ve seen up to that point, and the way they talk and move is off-putting too. Only one of them, named Kiriko (Florence Pugh) is necessary for the story. I have a theory that Miyazaki held a contest among his animation team to see who could design the funniest-looking old lady character in his trademark style, and he liked so many entries that he created more characters just so he’d have an excuse to use them. Mahito has such a hard time fitting in at school that he smashes his head with a rock to get out of going. It’s around this time that the gradually-building fantasy elements start manifesting, and I can’t help but wonder if what follows is a result of brain damage. A mysterious heron has been following Mahito around the property. He finally asks it what it wants, and surprisingly, the bird (Robert Pattinson) has an answer. It wants to take him to an alternate world ruled by his great-granduncle, a world where a younger version of his mother (Karen Fukuhara) is still alive. From there, the movie is a crazy adventure through an alternate reality, maybe several alternate realties, it’s all so confusing. There are new creatures and bizarro people around every corner. Somehow parakeets are the dominant species, and their king (Dave Bautista) wants to keep it that way. Eventually Mahito learns the hard lesson that the real world, with all its faults and malice, is better than even the best fantasy world, though I question how tempting the fantasy world actually is when it’s filled with bloodthirsty parakeets. Maybe “The Boy and the Heron” makes more sense to people well-versed in Miyazaki’s style. His contributions to animation – not just in Japan, but worldwide – can’t be overstated. He even won a Best Animated Feature Oscar before Disney ever did. This was my first official exposure to his work, and I can’t say I cared for it. I got a sort of whiplash from being constantly thrown into new fantasy worlds with new rules every five minutes. It doesn’t help that this movie is coming out at a time when people are tiring of the “multiverse” genre. Miyazaki clearly wants to get as many of his ambitious ideas onscreen as he can at age 82, but I didn’t need to be hit with everything, everywhere, all at once. Grade: C “The Boy and the Heron” is rated PG-13 for some violent content/bloody images and smoking. Its running time is 124 minutes. Contact Bob Garver at rrg251@nyu.edu

By Mississippi Insurance Commissioner Mike Chaney I recently read that more than $308 billion is stolen through insurance fraud every year and that if you stacked up those dollar bills, they would stretch to the moon and back - 16 times. That information came from the Coalition Against Insurance Fraud. The number and the illustration with the moon seems absurd, unimaginable. To bring it closer to home, the FBI estimates that fraud costs the average family $400-$700 more in premiums every year. Insurance fraud is not a victimless crime. It costs businesses billions of dollars each year - an expense that is passed on to consumers in the form of higher premiums. Fake insurance companies or agents defraud consumers by taking money for premiums on bogus policies with no intention of paying claims. My office deals with common scenarios including: Scammers offering fake policies at costs that are significantly lower than competitors’ prices. Legitimate companies selling non-insurance products marketed to look like insurance. A dishonest insurance agent “pocketing” a policyholder’s premium payment, instead of turning it in to the insurance company, as they should. This leaves the consumer without coverage. Consumers can also be guilty of insurance fraud. The most common forms of policyholder fraud relate to auto insurance and workers’ compensation. Deliberately staging an accident, exaggerating a legitimate claim, or knowingly providing false information on an application are all examples of insurance fraud, which is a crime. The National Association of Insurance Commissioners (NAIC) recommends following these tips: Don’t ignore red flags. If you are suspicious, stop, call your state insurance department, and confirm. Red flags can include an insurance company or agent that does not have a phone number or is hard to reach. Another warning is if you purchase a policy and do not receive an insurance ID card or a copy of your policy in a timely manner. If you have doubts, stop before signing any paperwork or paying your premium. Call my office and confirm the company or agent offering insurance is legitimate and licensed to sell insurance in your state. Legitimate agents and insurers will understand why you’re taking precautions. If you are a victim of insurance fraud or you are aware of fraudulent activity, call my office at 601-359-3569 or file a complaint online at www.mid.ms.gov. We work with consumers on these issues every day. In 2022, our investigations division received 542 complaints and recovered hundreds of thousands of dollars for Mississippians.

The old man is sitting on his front porch is his favorite rocking chair and talking to a his freshly minted twenty-one-year-old grandson – attempting to encourage him to think things over clearly before deciding. To make decisions for his life based on clear facts, a living God, and real love. Instead of impulse, illogical dreams, and irrational hopes. He was trying to get that young man to realize that an older person has already walked a lot of roads and seen an enormous amount of heartache and pitfalls. Pitfalls that an inexperienced walker who can’t see around the bend can avoid. But only if he is willing to listen to the voice of someone who has already fallen many times, and had to painfully pick himself back up and limp on down the road. But, as is very predictable, the young energetic rabbit isn’t eager to sit and listen to the advice of the old tortoise. He wants to race down the roads himself, to make his own way, to prove to himself and to the world that he is able, intelligent, and clever. He is convinced that he will be successful at avoiding all the heartache the old man keeps talking about. And arrogantly and naively believes that he is the master of his own fate. Nobody is going to tell him how to live his life. As he stands and begins making noises to leave, the old man glares exasperatedly and finally attempts to yell in a wheezing, weak voice. “Hey, son! I’m not just sittin’ here flappin’ my gums at ya for the fun of it! You got a lot of hard life in front of ya. I done been there, and I already know whut it’s is gonna cost ya! Ya need to sit back down and listen ta’ me, cuz believe me, ya don’t want to walk some of those roads that I can see ahead of ya! So jest shut up and sit back down and listen ta’ me!” You already have a pretty clear idea of how the conversation went from that point. The old man sitting there in his rocking chair, shaking with frustration and anger while he tries to yell loud enough to be heard by the retreating figure of his grandson, who is now almost jogging to get to his sports car and make a quick getaway. The old hairy saying is still true; ‘You can listen and learn, or you can live and learn – but you WILL learn.’ But another saying is also true: ‘Rare is the person who is willing to learn by listening to someone who has already fallen way too many times.’ Most of us go at it the hardest way possible. We come to a steep cliff, think about it for a little while, impulsively make an ill-informed decision, close our eyes and leap. Just hoping for the best. Stupid. There are better ways.

We are proud of our students who have a 25+ on the ACT! Pictured top, left to right: Alana Pittman (27), Turner McNamee (27), Luke Smith (27), Brayden Bullock (28), Raymond Vickers (29), Gracie Horton (26). Bottom Row: Emerson Bingham (26), Anna Shea Carraway (26), Reagan Lord (28), Morgan Townsend (28), Piper Lloyd (26), and Alexis Burt (29). Not Pictured, Noah Delaughter (26). Senior Sam McCoy has an ACT score of 31. We can’t wait to add more students to the 30+ club!!! Congratulations, Sam!!

By Kara Kimbrough “Reggie and Ladye Love Smith…” when you hear the names that are often printed or spoken together, you might know them from one of many different places and events. Reggie may be remembered as someone with whom you grew up in Jones County. Same with Ladye if you’re an Iuka native. Or it may be an Ole Miss connection. Both were members of the University Concert Singers; Ladye was selected Miss University. Most likely, though, you’re familiar with their outstanding vocal talents as long-time members of the famous Gaither Family Vocal Band. In addition to their association with the Gaither organization, the Smiths have sung with some of the most iconic artists in both country and gospel music; have been part of the famous Opry Singers at the Grand Ole Opry; been featured as vocalists at Billy Graham Crusades and sung on movie soundtracks of award-winning films. Now, Ladye's name is on another project; a cookbook entitled, “Ladye Love’s Cookin’ It Up With Reggie.”  The cookbook, an easy-to-read spiral-bound book filled with over 300 of Ladye and Reggie's favorite recipes from family and friends, was updated from an earlier version created by her late mother, Yvonne, a long-time home economics teacher and renowned hostess in Ladye’s hometown of Iuka. While her plate is full with a full-time career and an active home life as a wife and mother, Ladye always knew she’d one day update her mother’s original cookbook. “My mother was an amazing teacher and cook with a natural talent for hospitality,” said Ladye. “She would cook for various church and community events and her food was loved by everyone in town. As a wedding gift, I asked her to compile a book of her recipes for us, but it took her several years to gather them all.” Whenever there was a funeral at the church, her mom would cook and serve meals to the grieving families, Ladye recalls. She also organized weddings, catered receptions and hosted numerous showers and other special events until the end of her life. Before her death, she was involved in renovating the kitchen of their church in Iuka. “After her death, we sold the cookbook she made for us and donated a portion of the proceeds to help complete the church kitchen renovation,” Ladye said. “In this new version of the cookbook, I have included recipes that we received during our concert tours or from friends and family. Due to our busy schedules, I tend to prefer quick and simple yet delicious recipes. Gloria Gaither kindly shared her mother's red raspberry cake recipe and Bill's favorite tomato basil soup." Other “family favorites” included in the cookbook are her mom’s mock sukiyaki, a beloved recipe still made today by Ladye and her childhood friends, who were treated to the special meal countless times in Yvonne’s kitchen. Her aunt’s midnight fudge; Reggie’s favorite coconut cake; Yvonne’s famous breakfast steaks and Mississippi pot roast are other favorite recipes found in the cookbook. Besides the need to update her mom’s initial book, Ladye felt the need to publish another one due to the outpouring of interest from fans. Thousands grew to love the Facebook Live cooking videos she began posting during the pandemic. “We found ourselves isolated from both our loved ones as well as the wonderful people we meet on tour during the pandemic, so we turned to technology to connect us,” she said. “We started doing Facebook Live cooking and singing segments from our home, never expecting the incredible response we received. The popularity of the recipes we shared online prompted us to update our family cookbook.” She added the updated version includes many of the meals, appetizers, desserts and vegetable dishes they have shared online, along with many other favorite meals and desserts. To make the experience more interactive, a QR code next to certain recipes in the cookbook allows readers to scan them with iPhones or other online devices and link to some of the Facebook videos and personal stories about the friends and family members behind the recipes. The Smith’s Christmas plans often center around their touring schedule and other commitments. If they’re home in Nashville, the holiday includes attending a church service and a special meal served either Christmas Eve or Christmas Day. As expected, Ladye relies on her mom’s and other family members’ recipes to make the meal special. “I prepare our traditional meal with ham, turkey, and several dishes from the recipe book, such as corn pudding, green bean casserole, my aunt Jean's orange salad, lima beans, fried okra, sliced tomatoes, green onions and rolls,” Lady said. “If we have a party, I use many recipes from the cookbook, including appetizers, cookies, desserts, and finger foods like easy peppermint dip and fruit.” The day after Christmas, the family travels to Mississippi to see Reggie's parents R.V. and Linda Smith in Moselle. There, they enjoy another big Christmas dinner with the entire family that  includes “Aunt Beth's corn casserole, Mamaw's chicken and dressing and sweet potato casserole, all of which are found in the cookbook,” she added. To obtain a copy of this unique cookbook filled with the perfect blend of old family favorites and new, healthy versions of classic dishes, visit the Smith’s website at: www.reggieandladye.com. Cookbooks are also sold at concert venues at which the Smiths are singing with the Gaither Vocal Band tour. Here are two of Ladye’s favorite recipes from the labor dedicated to her mother, who set the bar high for cooking and entertaining, but most importantly, to be the kind of Christian Ladye she still aspires to be. “Everyone she came in contact with felt special and loved,” Ladye said of her mom. “I always said if I could be half the spiritual lady she was, I’d be fine because she not only spoke of love, she was love in action.” Reggie’s Coconut Cake 1 yellow or white cake mix 1 can cream of coconut 1 sweetened condensed milk 1 large carton Cool Whip 2 packages frozen coconut Cook cake as directed. Punch holes in hot cake. Pour in milk and cream of coconut. Cool. Spread Cool Whip and coconut on top. Refrigerate. Keep refrigerated. Yvonne’s Famous Breakfast Steaks Top round steaks, chilled in freezer, stiff enough to cut in 1/8-1/4 inch thinly sliced steaks, cut by butcher (have butcher chill steaks before cutting and ask them to tenderize them or many grocery stores now have then top round steaks already cut) Flour Vegetable oil Pepper Lowry’s Seasoning or salt Lightly flour, salt and pepper steaks. Fry in oil until done. Note: Make gravy and serve with hot biscuits. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.

As we immerse ourselves in the festive spirit of the season, it's important to acknowledge that the holidays can bring both joy and challenges. The whirlwind of shopping, parties, cooking, travel, and added financial strains can contribute to feelings of stress and anxiety for some. While it's natural to experience occasional sadness, if these emotions begin to impact your relationships, work, or focus, it's crucial to address them promptly. Here are some strategies to navigate the holiday season with mental well-being in mind: Set Realistic Expectations: Acknowledge that perfection is not attainable. Set realistic expectations for yourself and the holiday experience. Plan and Prioritize: Create a manageable schedule. Prioritize essential tasks and events, allowing time for self-care. Connect with Loved Ones: Spend quality time with friends and family. Social connections can provide support and alleviate feelings of isolation. Practice Self-Care: Make self-care a priority. Take breaks when needed, engage in activities you enjoy, and ensure you get enough rest. Budget Wisely: Financial stress can contribute to holiday anxiety. Establish a budget and stick to it to minimize financial burdens. Set Boundaries: Learn to say no when necessary. Establishing clear boundaries helps manage stress and prevents burnout. Reflect and Express Gratitude: Take time to reflect on the positive aspects of your life. Expressing gratitude can shift focus away from stressors. Mindful Breathing and Relaxation Techniques: Incorporate mindfulness and relaxation exercises into your routine. Deep breathing and meditation can help manage stress. Mindful Eating and Drinking: Resist the urge to overindulge in food or alcohol as a means of coping with stress. Opt for nourishing and healthier foods and maintain regular exercise to promote overall well-being. Seek Professional Support: If you find yourself struggling, don't hesitate to seek help from a mental health professional. Many resources are available to support you. Remember, it's okay to prioritize your mental health and well-being during the holidays. By incorporating these tips into your routine, you can foster a positive and nurturing environment for yourself and those around you. If you find yourself grappling with persistent feelings of depression or anxiety, accompanied by physical symptoms such as irritability, hopelessness, or disruptions in sleep patterns, it's crucial to seek assistance. Should these emotions linger for several weeks, I encourage you to reach out to your healthcare provider or contact the Mississippi Department of Mental Health's Helpline at 1-877-210-8513. In addition to our helpline, Mississippi offers resources to address mental health concerns. If you or someone you know needs help, visit 988lifeline.org, or call or text the Suicide & Crisis Lifeline at 988. This dedicated line provides immediate access to professionals trained to assist individuals in crisis. Remember, your mental health matters, especially during the holidays. Let us stand together, Mississippi, to support one another year-round and foster a community where mental well-being is a priority.