Writing and delivering a speech is not easy.
When adding a dose of humor to a public presentation or funny story or clever anecdote, there’s the added risk of the comedy attempt not connecting with the audience.
I attended my great-nephew Connor’s high school graduation on June 2 at my hometown North Judson-San Pierre High School where I graduated in 1988.
Connor, the son of my niece Bethany (daughter of my oldest brother Tom), had the added distinction of being named salutatorian for his class of 2024, and, therefore, found himself behind the podium on our North Judson Bluejay’s football field during the outdoor graduation ceremony delivering a five-minute speech.
Seated next to my brother Tom, it was an early Father’s Day gift to celebrate Connor’s honors and achievements this month, an equal sentiment for Connor’s parents Bethany and husband Craig, and the rest of the family.
I taught courses in public speaking at both Purdue Northwest and Valparaiso University for two decades, so I was eager to hear Connor’s speech, which not only succeeded but exceeded expectations. His moments of humor resonated with his classmates and the friends, family and faculty gathered in the bleacher seating.
During my senior year in high school year, I delivered a speech at graduation since I was the president of our student council, as it remained a long-standing tradition at our high school that the senior class president delivers the commencement “welcome” speech and the student body president deliver a “farewell” speech.
A dozen years later, I was invited back and was once again behind the graduation day podium for the class of 2000, as the featured commencement guest speaker.
For that speech, nearly a quarter of a century ago, I had already spent my first career decade in a newsroom as a journalist, so I surprised the graduating class that year by placing official “reporter’s spiral notebooks” under the chairs of each graduate.
During my speech, I told the graduating seniors they would notice that these notebooks were “blank” because “their story had yet to be written,” citing this fact as an exciting and promising glimpse into their future and the possibilities that awaited them.
I also presented Connor with a reporter’s notebook following his commencement exercises, symbolic for the same reasons.
Connor, like his older brother Caden, class of 2019, has an exciting college stretch ahead and is already planning for career options.
Both brothers are hardworking.
As I wrote in an August 2020 column, Caden spent his summers working at our small-town Melody Drive-In movie theater at Bass Lake, a job brother Connor also slipped into in recent years.
Connor also excels as an athlete, having balanced his high school years with over-achieving team accolades in football, basketball and baseball, as well as prom and homecoming crowning moments, voted as royalty, in addition to his four years elected to the student council and his honor society affiliation.
He received a full scholarship as a Lily Scholar to Purdue University at West Lafayette to study engineering with the bonus of a guaranteed internship with Eli Lily in Indianapolis.
Last Sunday, June 9, Connor became the first athlete from our high school to receive the Pat Mackey Courage Award at an awards banquet at the main campus at Purdue, the result of a glowing nomination from his football coach and principal.
I asked my niece Bethany to share with readers one of Connor’s favorite recipes from her family dinner menus.
Bethany, class of 1996, is a teacher at our alma mater high school, where her dad Tom was a graduate of the class of 1975.
Bethany has a busy schedule and likes slow cooker recipes, especially during the soaring temperatures of summer heat. Her “Olive Garden Inspired” Slow Cooker Italian Chicken recipe is a Connor and family favorite, flavorful and fast to prep. It is especially delicious served with tender penne pasta.
Columnist Philip Potempa has published four cookbooks and is the director of marketing at Theatre at the Center. He can be reached at pmpotempa@comhs.org or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
“Olive Garden Inspired” Slower Cooker Italian Chicken
Makes 8 servings
2 pounds boneless skinless chicken breast
1 bottle (16 ounce) Italian dressing
1/4 cup grated parmesan cheese
1/4 teaspoon black pepper
1 package (8 ounce) cream cheese
Directions:
1. Layer chicken breasts in the slow cooker.
2. Pour Italian dressing over the chicken and sprinkle with the parmesan cheese and black pepper.
3. Place cream cheese on top.
4. Place lid on the slow cooker and cook on high for 4 hours or low setting for 5-6 hours.
5. Once cooking time is complete, chicken can be shredded, and if desired, follow package directions to cook a 16 ounce box of penne pasta to add to chicken and sauce in slow cooker.
6. Serve chicken warm garnished with more parmesan cheese.
