Saying goodbye, special thank-yous

This is my last Meals, Munchies and More column for the Patriot Talon, as I am graduating in May.

I am writing this just a few hours before my deadline although I’ve had two weeks to compose it.

Why did I wait so long to write it? Well, I tend to put off things I don’t necessarily want to do. In fact, I’ve jokingly said many times I have a black belt in procrastination.

In the fall of 2009, I joined the Patriot Talon staff as a writer, mainly reporting campus news stories. A couple of months later, I experienced an epiphany: I’ll write a column in which I’ll dispense motherly advice to students. I decided to use the fact I’m old enough to be the mother of most students as a positive aspect instead of a negative one.

Also, I resolved to draw upon my own acquired knowledge and life experiences. In other words, I would write about what I know, something I’ve learned most good writers do.

Anyway, the topics of my first articles included such things as cooking, cleaning and shopping—oh, let’s not forget the recipes. I’ve gotten a lot of good feedback about my recipes over these past four semesters. Thank you all so much.

But as time went on, I developed better writing skills and broadened my scope of topics to include real news editorials. Unfortunately, doing so didn’t leave enough space for recipes. Since I love writing about food and sharing recipes, I developed Hattie’s Recipe Box, my column featured in our online newspaper.

It allows me immeasurable space to share not one but several recipes each week.

Both of these columns have given me a voice, one that I do not want to silence. Therefore, I’ve decided to continue writing them in some form or another, possibly a blog or website.

Recently, Dr. Marsha Matthews told me she had been thinking about the first time I approached her about enrolling in the University’s journalism program.

Matthews reminded me that I had asked her about how someone becomes a syndicated columnist, particularly one who writes about food. At the time, she informed me that usually takes a journalist years to accomplish.

Well, after three and a half years of schooling, I still have aspirations of one day becoming a syndicated food columnist.

Having two food stories recently published in the Tyler Morning Telegraph gave me a gigantic boost of confidence.

Speaking of which, I’ve been keeping a big secret, one only a select few know. So, now is my only opportunity to share it with you.

The editors at the Tyler Morning Telegraph actually considered me for the position of food editor. I interviewed with them a few weeks ago.

Alas, they selected someone else, but I totally understand their decision and can’t fault them for it. Their new food editor not only has a journalism degree but also a culinary degree.

But, just knowing that I was actually a contender for the job really gave me a strong sense of accomplishment. It was quite a compliment and definitely a confidence booster as well.

Hopefully, one day in the not too distant future, you will read a story or column I’ve written.

Until then, occasionally search the Web for Hattie’s Recipe Box or Meals, Munchies and More if you’re interested, and you just might find me out there in cyberspace.

Before I sign off, I have to thank a few people.

My fellow staff members, past and present, thank you for your camaraderie and laughter. I’ve had so much fun with you.

Kamren Thompson, thank you for choosing me as the opinion editor and for all of your help with layout and design. You’re the best. Your artistic creativity and computer skills are awesome!

Andy Taylor, thank you for your help with copy editing and rewriting. Your writing skills and vocabulary are admirable. You’ve been my go-to guy when I’ve been stuck trying to find just the right word.

Ms. Vanessa Curry, thank you for your diligence, support, encouragement, constructive criticism, humor  and caring. Thank you for teaching us to stand up for our beliefs and to always search for the truth.

I’ll miss you all.

Visit Hattie’s Recipe Box at patriottalon.com to find my last recipe for our online newspaper.