In the last year, we’ve become friends in this space.

This column has given me a fulfillment I didn’t know possible, letting me scratch a mental and creative itch I didn’t know I had.

It got a little monotonous just for a few short weeks, but it also, in my mind, helped me find what my version of home includes.

It’s words.

I’ll admit I also am pretty sure I won over my fella with this column.

How does a word nerd flirt? By writing an entire column about this new, incredible person they met at the Taste of Austintown.

It worked, and I have this column to thank. Life has never been better.

I’ve always enjoyed writing and I’m most comfortable with a computer screen looking back at me. I don’t like being in front of a camera, and when I do any public speaking, I mess up.

Take when I “rehearsed” the reading I did for my grandfather’s funeral in May 2024. I got up to the podium at the church, and in the middle of reading, I started crying, as one usually does at such events. Then it happened and I lost concentration for a minute.

I snorted. It echoed throughout the church. Bless the priest, he was looking for a tissue for me but it was already too late.

In front of family, friends and Poppa’s ashes, I belted this deep pig-like noise into the microphone. I wasn’t even nervous. It just happened. I’m still not sure how.

Another thing that usually happens is I’ll have a speech or something prepared, but for some reason, I go off-script while I’m live-reading. It’s terrible because I’m not good at ad-libbing. This is something I know but I continue to do it, so instead I just don’t do public speaking if I don’t have to.

Of course, I’ll do a career day or talk to journalism students at college. Somehow, that’s different.

Lovin’ Spoonful has been my creative safe space and the amount of support from readers around the Mahoning Valley has been immeasurable.

It’s with all of those words that I have to tell you, friend, I’m hanging up my apron.

A few weeks ago, matching 2025’s theme of “Expect the Unexpected” (Adam, I’m looking at you), I was offered an opportunity, which, while it does tie in with food, it’s not in the newsroom.

I have to start practicing my public speaking for this new adventure, which you’d think I’d be good at since I can write a speech, story, column, grant or research paper, and I can strike up a conversation with anyone. I like to get to know people and hear their stories.

Adam can attest.

Thank you, friends, for your grace while I found my cadence, and thank you for sharing your family recipes (which I’ve kept to add to my files). I’ve enjoyed sharing quirky memories and recipes with you and I truly hope you have fun in the kitchen.

Best of all, thank you for giving me space to find home.

Alexa, play “Goodbye Stranger” by Supertramp.

Skewers

Ingredients

Meat of your choice, cut into at least 1-inch chunks (or get the jumbo shrimp)

Peppers and onions, cubed

Mushrooms (I grab the button kind that are intact and need washed)

Zucchini, sliced about ½-inch thick

Seasonings of choice

Directions

If using steak or chicken, use a tenderizer and beat.

Marinate your meat overnight.

Cut up peppers and onions, slice zucchini and gently wash the mushrooms.

Get your skewer, whether it’s metal, wood or bamboo, and alternate the meat and each vegetable. This approach will add to your cooking time. OR put all the meat on its own set of skewers, all the peppers on their own skewers, etc.

Spray with cooking oil of your choice and generously season.

Cook until the meat is fully cooked, and check with a meat thermometer.

I usually put the meat on first for a couple of minutes, then add the zucchini, peppers and onions. I cook the mushrooms last.

Be careful when removing from the grill — contents will be hot.

Let meat stand for a few minutes, then serve while everything is still hot.