The messages came flowing in one day after the article about Big Times restaurant in Williamsport hit homes. I couldn’t believe the response to this article and how so many of you went to try Big Times. It was truly incredible. I had messages beyond messages of thanks and gratitude for sharing. I had one of you call Big Times and tell the owner, “That Andrea did such a fantastic job on your write-up. You owe her a free meal.” Yes, the owner, Jenn, messaged me and told me that herself! I got a good laugh from that! (My readers are the best!) Thank you to whoever took the time to call them. How sweet!
I had so many of you letting her know that you were there because of reading my column about their restaurant. She also told me about a sweet lady named Eden. I heard she was absolutely beautiful and eighty years young. She reads my column every week and looks forward to it. (Thank you, Eden!!) She volunteers for her church and went to school to study journalism. She told Jenn she had never met me but that she thought highly of me. Again, Eden, thank you! I’d love to meet you someday. You sound like such a lovely lady, and I appreciate your reading. Especially from a former journalist!
I just had to take the time this week to thank you all for the response to that write-up. I can’t tell you how much it meant not only to me but also to Jenn and Tim, the owners of Big Times restaurant. Supporting local businesses is so important! Of course, I love the Olive Garden, but I also like to support local Italian restaurants like Franco’s or LaPrimevara. I feel like I could write about local hot spots every week! I should do that more. Maybe I will!
We have just an amazing community, folks. It’s really heartwarming. A long-time friend of ours had some serious heart issues at the beginning of April. It was really scary for a while because they only gave him a 50/50 chance at surviving a surgery he had to endure. He is in his early 40s. Way too young to be dealing with something so serious like this. This guy is someone who you just love being around. He is always real and the life of the party. We pretty much grew up together, and boy, could I tell you some stories. He is such a fun guy and makes you laugh! I was asked two weeks ago if I would be willing to help with food ideas for a benefit his son was planning for him. I was honored I was asked. Then, the idea came up for donations for baskets to auction off at his upcoming benefit car show. I could not believe the response to this and how many local businesses were thrilled to help! It was so amazing! Lindsay and Brette, who also play a big part in this, were just blown away. We said how comforting it was and how many people wanted to help. You truly never know when it could be you. What if you couldn’t work for months? What would you do? Well, we have a heck of a community that pulls together when we need them. Ya know, we always hear about all the bad in the world and just not enough of the good. There are still good people out there. People are willing to give you the shirt off their backs. People are willing to help you in any way they can. They don’t know our friend from Adam, but they were willing to give to him until he could get back on his feet again. He has a long road ahead of him, but I’m happy to say he is doing well! We can’t wait to celebrate him and raise money for such a wonderful guy. He got a second chance at life! Praise the LORD!!
I just have to say, well done, Lycoming County. I’m proud to live in such a wonderful community. It’s times like these that really show how a community can pull together. Thank you!
Frozen Butterfinger Pie
Ingredients:
CRUST:
• 1- 1/2 cups crushed Oreo cookies
• 6 Tbsp melted butter
FILLING:
• 8 oz softened cream cheese
• 1/4 cup sugar
• 2 cup heavy cream
• 2 tsp corn syrup
• 1 tsp vanilla extract
• 7 full size butterfingers, crushed
Directions:
Mix the ingredients for the crust in a small bowl and press into a 9-inch pie plate. Place in freezer while you prepare the filling.
With an electric mixer, beat cream cheese and sugar until smooth. Set aside.
In a separate bowl, beat heavy cream, vanilla, and corn syrup with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture until smooth.
Reserve 1/2 cup of crushed Butterfinger. Fold remaining Butterfinger into whipped cream and cream cheese mixture. Spread filling into prepared crust. Top with remaining crushed Butterfinger. Freeze.
