Wesson is participating in an initiative by Mississippi First Lady Elee Reeves to adorn the Governor’s mansion during the Christmas with ornaments crafted by local artists that highlight aspects of the state’s history. Town Clerk Angela Hester is recruiting Wesson area artists to contribute to “Christmas at the Mansion,” which will be decorated within the context of “Mississippi Hometown Christmas” as the theme reflective of “the beauty that our towns and cities bring to our state,” according to the First Lady. Hester already has four local artists committed to contributing Christmas ornaments and is inviting others to join them by a November 1 deadline. “Wesson – the “Old Mill Town” which helped introduced electric lights to the South – has rich history that our many local artists can capture to display at the Governor’s Mansion during the Christmas season,” says Hester. In announcing the First Lady’s initiative, the Governor’s Mansion reported: “The Governor and First Lady are calling on artists, town and cities around the state to create and donate ornaments – which will be displayed throughout the Christmas season – that highlight the distinctive history, culture or story of their town, city or region.”

By Bob Garver “Don’t Worry Darling” is a film whose poor reputation precedes it. It’s going to be remembered not for anything that happens in the film, but for being the source of news stories about animosity between various players in its production. But I can look beyond all the gossip and behind-the-scenes drama and focus on what’s on screen. Unfortunately, what’s on screen is a movie that had no business making as much money as it did this past weekend. The film takes place in a desert-based housing development in an unknown location at an unknown time, though everything about it suggests the 1950’s or 60’s. Alice (Florence Pugh) is a housewife who devotes herself to doting over her house, her cooking duties, and of course her husband Jack (Harry Styles). He spends his days at a secretive workplace run by community leader Frank (Chris Pine) while she cooks, cleans, shops, goes to dancing lessons, and socializes with other wives like Bunny (Olivia Wilde, also the film’s director). It’s a life of domestic bliss that seems too good to be true, which of course means it won’t be long before it descends into chaos. Things started going off the rails a few months before we join the story, when neighbor Margaret (Kiki Layne) lost her child in the desert and started spouting conspiracy theories about what the men in the town do all day. Because what she says might be an inconvenience, Alice and the rest of the community tune her out. But then one day Alice witnesses a plane crash near a restricted facility and violates the community’s strict boundaries in the name of assisting any survivors. She sees something she isn’t supposed to see, and now she’s the one aware of a conspiracy that all the men in town want to bury. Initial suppression tactics include lies and gaslighting, but what will happen if Alice refuses to be silenced? The film does do some things right, especially in its early stages. Wilde has done a great job of creating an aesthetically-pleasing town with just a hint of menace in its over-the-top perfection. The same can be said of the film’s clever camerawork. I’ll also throw out a compliment to the casting of Harry Styles. Not because Styles is himself is particularly good, but because I know we could have gotten that awful Shia LaBeouf in the role. Good on Wilde to cut bait there. Styles is a much better fit for the role of the initially-ideal husband, though LaBeouf would admittedly be a better fit for some creepier later scenes, if only because he’s naturally believable as a creep. And the film’s initial pacing and building of suspense is compelling, even if the payoff is a letdown. Indeed the payoff squanders whatever goodwill the movie had earned until that point. It’s the sort of ending that immediately brings to mind a hundred other movies that have done this sort of twist before and better. It doesn’t “work” for a number of reasons, not the least of which is that I don’t buy that the villains are smart enough to pull it off. It’s worth noting that the movie gets to sputtering well before its third act, thanks to some clumsy exposition-dump dialogue and nonsensical hallucination imagery that simply exists for the sake of getting some interesting shots for the trailers. “Don’t Worry Darling” takes viewers on a journey that mirrors public perception of the film itself. At first it looks promising, maybe even award-worthy. But gradually things fall apart until it’s an unsalvageable mess. That’s not to say it’s a mess from start to finish, and it’s a better movie than history will probably remember, but it does end up in the place that history will remember. Grade: C “Don’t Worry Darling” is rated R for sexuality, violent content and language. Its running time is 122 minutes. Contact Bob Garver at rrg251@nyu.edu.

By Kara Kimbrough I get it; this is a food and travel column, not a history lesson. But due to the amount of incessant, 24-hour news coverage afforded the recent death of Queen Elizabeth II by American media outlets, I have to mention a few things. First, a 62-year-old pancake recipe from Buckingham Palace’s kitchen resurfaced. Then came the scintillating tidbit that the queen enjoyed tiny jam “pennies,” or crustless sandwiches, every afternoon with tea. The backstory? She was fed the same snack in the nursery as a child. Wow! I can’t believe I never knew this fact…sarcasm intended. Food tidbits aside, here’s something else that almost everyone seems to have forgotten. The pilgrims left England in 1620 on the Mayflower in search of a place to practice religious freedom, settling in what would become the United States. England then invaded America not once, but twice; first in the Revolutionary War, followed by the War of 1812. The British obviously had a hard time letting go, judging from the massive death and destruction they wrought on our fledgling nation. But how soon we forget…judging, at least, from 10 days of non-stop news detailing every detail of the Queen’s long, drawn-out wake and funeral. In case you haven’t guessed – I’m not an Anglophile. Sure, I admired the late Princess Diana for her humanitarian work, style and beauty and ability to relate to ordinary people, especially those who were suffering. And Prince William’s dashing good looks, especially when in uniform or piloting a helicopter, always holds my attention. Most notably, his ability to create a seemingly-normal family with Kate and their children in spite of loads of royal family dysfunction is admirable. But I haven’t really followed or admired the rest of them, including the new and somewhat lackluster King Charles. Seeing news coverage of the new king throwing tantrums over a cluttered desk and a leaking pen just hours after assuming the crown reinforced my belief that William needs to move to the head of the line. But, to borrow an English term…enough grousing. I was somewhat intrigued when the pancake recipe Elizabeth presented to then-President Dwight Eisenhower in 1960 came to light. It was the most interesting thing that happened during the long, painful wait for her funeral to actually take place. According to the story, Elizabeth mentioned her love of pancakes, or “dropped scones,” during the Eisenhowers’ visit to England. She promised to give the president the recipe, doing so in a follow-up letter after their visit. The recipe in the accompanying photo was obviously typed by a staffer. However, the queen added a note at the bottom in her own handwriting that the recipe was “enough for 16 people.” If you make Queen Elizabeth’s dropped scones, or pancakes, recipe, remember that a “teacup,” equals approximately ¾ cup. You’ll need 3 cups of flour and 1-1/2 cups of milk. If you tackle the old-school recipe, take note of the fact that a “teacup,” equals approximately ¾ cup. Therefore, the recipe requires 3 cups of flour and 1-1/2 cups of milk. I probably won’t get around to trying the recipe and not due to my lack of Anglophilia. My mornings tend to be a little rushed, so creating a labor-intensive breakfast like pancakes is something I rarely do. However, I recently found that fresh-baked muffins in the mornings are attainable by dumping all ingredients in a blender, mixing together then simply pouring the batter into lined muffin tins. Last, I’m tuning out all further news from across the pond…at least until King William takes the throne. Easy & Healthy Breakfast Muffins 2 large eggs ¼ cup vegetable oil 2 cups old-fashioned oatmeal (not quick cook) 2 ripe bananas 1/3 cup pure maple syrup ½ cup chopped walnuts (optional) 2 teaspoons vanilla extract 1 teaspoon baking soda ¼ teaspoon salt 1 teaspoon ground cinnamon ¼ cup milk (I use unsweetened almond milk) Preheat oven to 350 degrees. Line a regular 12-cup muffin tin or large 6-cup tin with paper liners. Pour or spoon all ingredients into a high-speed blender. Blend until all the ingredients are thoroughly incorporated. Pour batter directly from blender among the lined cups of the muffin tin. Bake for 17-20 minutes until muffin tops are slightly browned. Remove from oven and let cool in the pan for 10 minutes, then transfer the muffins to a wire rack. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.

In-person and mail-in absentee ballots are now available through your county circuit clerk's office for the November general and special election to be held on November 8, 2022. To verify eligibility, Mississippians can utilize the Step-By-Step Absentee Guide from the Secretary of State's Office or contact their local circuit clerk. If eligible, ballots will be provided upon request by your circuit clerk. For those who cannot visit their circuit clerk's office during the work week, Saturday in-person absentee voting dates are Saturday, October 29, 2022, and November 5, 2022, from 8:00 a.m. until noon. To familiarize yourself with the upcoming election, all congressional and state district races can be viewed on the Secretary of State's website. For a sample ballot specific to you, contact your local circuit clerk. In order to vote in the November election, Mississippians must be registered to vote by October 10, 2022. The Secretary of State's Office serves as the primary, trusted source for election information. Visit our Y'all Vote website (yallvote.ms) for a variety of helpful resources including Frequently Asked Questions for absentee voting and contact information for county election officials. For voter registration or elections questions, contact ElectionsAnswers@sos.ms.gov or call the Elections Hotline at 1-800-829-6786.

Lincoln County has opted back into the Mississippi Medical Cannabis Act by 184 votes in a special election in which only 2,593 of 21,140 eligible voters cast ballots. The vote reverses the decision of the County’s Board of Supervisors which opted out of the Act, preventing the cultivation, processing, sale and/or distribution of medical cannabis within the county except the municipality of Brookhaven, where the city’s Alderman did not take any action and thus opted into the Act. Although the margin in favor of the ACT was narrow in numbers, it was 53.5 percent of the vote. Bottom of Form After the supervisors opted out, a group called “Stop the Opt” initiated the special election with a petition campaign that gathered 1,500 voter signatures. The state has already granted three licenses for operations of three medical cannabis dispensaries in Brookhaven.

Scott Christensen has joined Brookhaven-based King’s Daughters Medical Center as Chief Executive Officer after serving Delta Health System at Greenville, Mississippi, in a similar position since 2014, leading the growth of the region’s only Level 3 trauma center into a four-hospital system with multiple outpatient sites. After completing his undergraduate education at the University of Illinois and interning at an area hospital, he continued his education at Xavier University, where he pursued postgraduate education in Health Administration. He later completed an MBA at Delta State University. He is currently Chairman of the Mississippi Hospital Association, has been honored by his peers as a Fellow of the American College of Healthcare Executives and has earned statewide recognition as a Community Legend and Top CEO. His industry and community involvement encompasses the Vizient Gulf States Board of Directors, American Hospital Association Regional Policy Board, Mississippi Trauma Care System, Chamber & Economic Alliance Board, United Way, Big Brothers Big Sisters, and Rotary Club. Christensen and his wife Melia have three young children – Marianna, Martin, and Makenna.

Today, Commissioner of Agriculture and Commerce Andy Gipson, along with state and local law enforcement officials, addressed security staff and safety measures for the upcoming 2022 Mississippi State Fair taking place October 6-16. Commissioner Gipson was joined by Jimmy Herzog, Chief of Security for the Mississippi State Fairgrounds; Colonel Randy Ginn, Director of Mississippi Highway Patrol; Chief Bo Luckey, Mississippi State Capitol Police; Chief Ricky Davis, State Fire Marshal’s Office; Hinds County Sheriff Tyree Jones; Chief James Davis, Jackson Police Department; along with other law enforcement agency representatives. “I want to thank our local law enforcement agencies, Hinds County Sheriff’s Office and Jackson Police Department, for their longtime partnership keeping the Fairgrounds safe, and this year, I appreciate our State Troopers with the Mississippi Highway Patrol for providing assistance during the State Fair. State Troopers will be on site, and the Mississippi Highway Patrol’s Mounted Unit, for the first time, will deploy alongside the Hinds County Mounted Patrol. Also, the State Fire Marshal’s Office will have highly trained K-9 units on site. Multiple agencies including the State Capitol Police, Department of Homeland Security Mississippi Department of Wildlife, Fisheries, and Parks, and Mississippi Agricultural and Livestock Theft Bureau will also be assisting with security and logistics,” said Commissioner of Agriculture and Commerce Andy Gipson. Commissioner Gipson outlined the following safety measures that will be in effect at the 2022 Mississippi State Fair: Beginning at 9:00 p.m., any guest under the age of eighteen (18) seeking admission to the Fairgrounds must be accompanied by a legal adult (21 or older). Any guest may be asked to show official proof of age to be admitted after 9:00 p.m. When entering the Midway, all guests will proceed through one (1) of the seven (7) entry security points utilizing a metal detector, and/or be subject to magnetic wanding. All bags are subject to search. The maximum bag size that will be accepted into the Fair is 12”x12”x6”. No outside food or beverage allowed. No marketing, soliciting, political, or vending items allowed unless and as authorized under Fairground regulations. No animals (other than service animals or as authorized by Fair management for Fair activities), banners, fireworks/explosives, or laser pointers allowed. Pursuant to state law, the legal carry of firearms by all lawful adults is recognized on the Mississippi Fairgrounds. Exceptions and challenges to these policies will be satisfied at the discretion of Fair Management. “Safety is a priority at the Mississippi State Fairgrounds. Our number one goal is to keep people safe as they enjoy a unique, family-friendly Mississippi State Fair experience,” said Commissioner Gipson. The 2022 Mississippi State Fair will open at 11:00 a.m. on Thursday, October 6, and run through Sunday, October 16. Gate admission will be $5.00 per person and parking will be $5.00 per car. Children aged 6 and under will be admitted free of charge. The public can purchase advance admission tickets at the Coliseum Box Office until 11:00 a.m. on Thursday, October 6. Enjoy free admission every weekday from 11:00 a.m. until 1:00 p.m., except on Monday, October 10, Columbus Day. View https://youtu.be/opKblBhE8aE to watch the full press conference online. For more information about the Mississippi State Fair, visit www.msstatefair.com.

Institute for Learning in Retirement (ILR) is ending its COVID-19 pause with resumption of a full program during the Co-Lin 2022 fall semester with seven workshops, a movie day, a special fun day for play and creative expression, three luncheons with entertainment and a learning event, a brunch with a guest speaker and a Christmas Party that will combine holiday cheer and learning. At the group’s first luncheon and workshop of the fall semester today at 11 a.m. and 1 p.m., Co-Lin student Haden Stephens played the acoustic guitar and sang, and Kathy McKone from Co-Lin’s Bio-Medical Research Class focused on the basics of DNA pipetting with a hands-on activity. ILR participants started the semester last week at “National Treasure,” a movie starring Nicolas Cage and Sean Bean in a treasure hunt linked to the Declaration of Independence. ILR, a Co-Lin-sponsored membership organization, provides continuing education experiences for retired and semi-retired older adults who define their own informal educational goals and pursue them at their own pace, based on their own choices and talents. Members, who design the group's program, come from wide ranging backgrounds and bring varied experiences to the organization. Co-Lin staff administers ILR and the college provides facilities for the organization, which is fully funded by member dues. For the past two years, the COVID-19 pandemic halted the organization’s activities. Other events scheduled in the coming weeks are: September 27. Brunch. In a pre-mid term elections talk, Lincoln County Circuit Clerk Dustin Bairfield will discuss free and fair elections in a time of political controversy. $12. Co-Lin Thames Center. 10 a.m. "Painting Your Masterpiece.” A hands-on workshop in which Dawn Marks guides participants in painting thematic works on cypress wood. $25 for supplies. Take home your completed project. Co-Lin Thames Center at 11:30 p.m. October 4. “Chair Yoga. A fun workshop led by Co-Lin Fitness Instructor Cheryl Myers teaches physical exercises you can continue to practice at home. $10. 10 a.m. at Co-Lin Thames Center. October 18. Luncheon with entertainment provided by the Dulcimer Group, which includes ILR member Jennifer Templeton. $12. 11 a.m. at Co-Lin Thames Center. “History of Country Music.” A workshop led by Josh McCreary, an officer of the Co-Lin Centurion history club. 1 p.m. at Co-Lin Thames Center. October 24. Fun Day. An opportunity to express your creativity by painting pumpkins and compete in playing corn hole – throwing fabric bean bags at a hole on a raised, angled board. Refreshments served. $3 fee. 1 p.m. at Co-Lin Thames Center. November 8. Luncheon with cooking demonstration/class led by Co-Lin Aladdin Campus Dining Executive Chef Chris McSweyn, former owner-partner and cook at Porches Restaurant in Wesson. $22 for meal and class fee. 10:30 a.m. at Co-Lin Thames Center. “Safety & Situational Awareness.” Retired police officer and ILR member Allen Cupit will teach participants how to protect themselves by keeping alert in their surroundings. 1 p.m. at Co-Lin Thames Center. November 15. “Chair Yoga.” A second fun workshop led by Co-Lin Fitness Instructor Cheryl Myers teaches physical exercises you can continue to practice at home. $10. 10 a.m. at Co-Lin Thames Center. “DNA II: Electrophoresis.” A follow-up to the September 13 workshop introducing electrophoresis and analysis of agarose gels. Co-Lin Bio-Medical Research Class Science Instructor Kathy McKone leads the hands-on exploration of DNA. 1 p.m. at Co-Lin Thames Center. December 12. “Christmas Cookie Exchange.” A combination holiday party and workshop in which participants share their favorite seasonal cookie recipes or baked samples of them with recipes. In addition to the treats prepared by members, hot chocolate, coffee and other refreshments will be served. $15. 10:30 a.m. at Co-Lin Thames Center. For information, contact Co-Lin Program Coordinator and Events Coordinator Erin Johnson (erin.johnson@colin.edu, 601-643-8702).

By Bob Arnold Local Friends of Library (FOL) continues to search for new ways to bring people to Wesson Public Library resources. Starting September 1, it launched a food-for-books promotion to incentivize library use and reading. On November 15, it will present gift certificates valued at $25 each for menu items at Dumps Barbeque and the 51 Diner to two prolific readers who checked out books at Wesson Public Library during September, October and the first two weeks in November. At the beginning of September, the library will begin tracking book check-outs by patrons, tally the traffic and select winners of the restaurant gift certificates. “It’s a one time promotion which may continue depending on the public reaction,” says FOL’s Marilyn Britt. “Building traffic to the library and use of its resources is a top priority for us.” In line with that mission, FOL also has a plan to turn local art connoisseurs into loyal library patrons. FOL member Dr. Steven Liverman is working with local artists to begin displaying their works on a regularly scheduled basis at the library. “Again, the idea is to build traffic to the library for thing, providing an opportunity to discover the wide array resources available there to meet other needs,” says Britt. “Whether it’s winning a popular book in monthly drawings, a restaurant meal in our food-for-books promotion or viewing the creation of our art community, we’re working to bring people to Wesson Public Library.

Brittney Warren, third grade teacher at Wesson Attendance Center, recently requested assistance from the Wesson Garden Club to help in beautifying a space outside her classroom. The request resulted in the creation of a pollinator garden known as Polly’s Garden. Polly has become the mascot of the Wesson Garden Club. Mrs. Warren, also a member of the Wesson Garden Club has been instrumental in getting the students involved in taking care of the garden. Braylee Davis, a “plant doctor” for a week last month, and Rayne McManus are shown watering and caring for the plants and flowers in Polly’s Garden. The Wesson Garden Club is a member of The Garden Clubs of Mississippi, Inc., National Garden Clubs, Inc., Deep South Garden Clubs, Inc., Natchez Trace District-Garden Clubs of Mississippi, Inc.

As a student did you ever use this one? “But, teacher, I promise, my dog ate my homework!” Or telling your mom, “I didn’t think we should, but she made me!” Or just the plain old standby that works every time, “I just forgot, I’m sorry.” Ever had a teacher or your dad look you in the eye and firmly state, “Excuses are like hineys, everybody’s got one. But nobody should be goin’ thru life sittin’ on ‘em.” It's beginning to look like our nation has developed a full-blown plague. What would this plague be named? Hmmm… maybe the “DON’T BLAME ME DISEASE.” The symptoms of the disease that can be seen? Well, that’s easy. Look at our current work force problems. And then there are symptoms you can hear. “I really can’t because…” and then insert whatever excuses or reasons all these unemployed adults cite. Does this downward spiral pattern of particular symptoms sound familiar? “I quit my job because I was undervalued and/or mistreated. I know that I deserve better.” “I’m trying, but I can’t find a job where I am going to be treated fairly.” “Now I have no money because I have no job.” “Yes, I admit I was caught stealing, but I do have to survive.” “Now that I have a theft record, nobody will hire me. So It’s not my fault I can’t find a job.” “I have to take all the help that the government will give me, because I refuse to starve and be homeless. And like I said, nobody will give me a job.” “Actually, I have more money in my pocket from Uncle Sam’s check than if I was working any job I can find. So, honestly, I can’t afford to take a job.” Ouch. Such a downhill slide. So unfair to that person. They unknowingly swallowed the delicious bait of ‘I deserve better than this,’ and never saw the cruel hook buried inside. The hook of, ‘I might possibly become unemployable. Making my life very difficult.’ Excuses to not work, and to not pay our bills are available to all of us. And there’s no doubt, using excuses is the easy and tempting way to go through life. But they have such a heartbreaking end. No money, the loss of your reputation, and your family eyeing you with disgust – that is a high price to pay. On the other hand, holding your head high while doing that menial job you despise, even with the unfairness or mistreatment that comes with it, will pay off in the future. Eventually, you will have the chance to find a better job, or further your education, or to land a job that allows you to use your skills and gifts. But that normally happens in the future when you refuse to use excuses in the present. Sitting on your hiney using excuses will hurt you in the end. Pun intended.

By Kara Kimbrough An email from a reader led to a series of events last week. One was a slightly negative dining experience and the other led to the creation of a dish that brought back memories of an unforgettable meal at Carmine’s in New York City. I don’t want to get ahead of the story, so here’s how it began. The reader asked the difference between what she’d always assumed were two different dishes - chicken Parmigiana and chicken Parmesan. A little research revealed that while one name is more exotic, they’re basically different names for the same recipe. And, with a name that includes the word “Parmigiana”, you might assume this recipe is 100% Italian. While it did originate in Italy, the original dish’s primary ingredient was breaded, fried strips of eggplant. At other times, favorite Italian meats like pork or veal served as the main ingredients. It was only after Italians immigrated to America and settled primarily along the East Coast that they got a little more creative with the classic dish from the Old Country. Unlike their Italian grandmothers, they added whatever protein was least expensive and available at the corner market. In many cases, that proved to be chicken. A little tinkering with the ingredients led to the name being Americanized to “chicken parmesan,” or chicken parm. After passing on these little jewels of knowledge, a craving for the dish, using whatever name anyone wanted to call it, led me to order it at an Italian restaurant last week. I won’t embarrass the restaurant by listing its name (I will say it was the first time I’d visited, so it’s never been mentioned in my column). However, I have to say, I was let down by its version of the dish elegantly listed as “chicken parmigiana.” The red sauce was thin and tasteless and cheese was applied with a very controlling hand. I had to search desperately to find the angel hair pasta hidden underneath the breaded chicken breast. I will say the perfectly-breaded, seasoned and pan-fried chicken was the dish’s redeeming quality, but only by a small margin. Last, I know these are trying times for restaurants, but being served a somewhat-pricey dish without even a cup of iceberg lettuce drizzled with dressing or a breadstick to round out the meal did little to elevate the dining experience. Finally, I’m getting to the positive part of the week. After leaving the restaurant without the satisfying chicken parmigiana experience I’d sought, I went home and pulled out my Carmine's cookbook. I replicated (or at least, attempted) the chicken parmesan my friends and I had enjoyed at the famed eatery in NYC's Times Square. Carmine’s recipe is a little lengthy, but if you’d like to try it, drop me an email and I’ll send it to you. In the meantime, here’s an easier version of chicken parmigiana. Since it’s an abbreviated recipe, we’ll just call it chicken parm. Bon appetit! Easiest Chicken Parm This Side of Italy 2 pounds chicken tenderloins, washed and trimmed of tendons on edges 2 teaspoons salt, divided 1 teaspoon freshly ground black pepper, divided 1½ cups panko bread crumbs 1 cup, plus 2 tablespoons grated Parmigiano Reggiano or grated Parmesan, divided 1/2 teaspoon dried oregano 1 teaspoon dried thyme 2 -½ cups flour 3 large eggs Olive oil, for pan 2 cups homemade or store-bought marinara sauce 1-1/2 cups mozzarella, shredded 1 pound angel hair pasta, boiled al dente Flatten the tenderloins with a kitchen mallet so that they are around ¼-inch thick. Season the chicken with half of the salt and half of the pepper and set aside. Boil pasta, drain and set aside. In a bowl, combine the bread crumbs, 1 cup of the Parmigiano Reggiano, oregano, thyme and remaining salt and pepper. Mix well to combine with cheese. Place flour in another shallow bowl, then use a whisk to beat the eggs in a third bowl. Line a baking sheet with aluminum foil for easy clean up. Dredge the chicken in the flour, coating evenly, then dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to make sure they're evenly coated. Place the breaded chicken on the foil-covered baking sheet. Preheat the broiler and set an oven rack about 4 inches from the heating element. Meanwhile, bring the marinara sauce to a simmer over low heat. Cover and keep warm. Line another baking sheet with aluminum foil; set aside. In a large nonstick skillet, cover the bottom of the pan with oil over medium heat. Place 5-6 tenders in the pan in a single layer and cook until the first side is golden brown, 2-3 minutes. Flip the chicken and cook for another 2-3 minutes, until golden and cooked well. Cook the remaining chicken in the same manner, adding additional oil only if necessary and adjusting heat to insure chicken doesn’t get too brown. Place the cooked chicken on the second foil-covered baking sheet. Equally sprinkle the mozzarella and remaining Parmigiano Reggiano or Parmesan over the center of the chicken tenderloins. Place baking sheet containing chicken under the broiler until the cheese is melted and bubbling, 1 to 2 minutes. Place a serving of pasta into each individual plate, then add a piece of chicken. Spoon marinara sauce over the cheese, leaving the edges of the chicken bare to insure crispiness. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.