A teenage pregnancy

November 17th, 2016 by Peg Ivy

A teenage pregnancy and a run-away marriage did not end well.  I had my first daughter at age 16 and the second daughter at age 17 and was alone and divorced at age 20.   So I ran again, leaving Alabama and coming to Southern California.

Many people have asked “how did you get from Alabama to California”? Well, that is another story, but here is a quick overview.

I came to California with my high school band and we won the VFW National Championship in 1959.  They took us to Disneyland and I fell in love! Our band won the national championship for three years in a row…first year in New York, second year in New Orleans and the third year in Los Angeles.

My brother, Doug married a wonderful young lady…Shirley Rae Sears from Burbank, California and we began like sisters.  When the marriage failed, my first husband and I brought her back home from Alabama.  I met her wonderful mother, Margaret Sears, who quickly adopted me as her daughter and was forever grateful to me.  She shared the same birthday as my mother, so I had a southern mother and a west coast mother…who could be so lucky? 

My brother did not speak to me for a few years as I had also testified against him during court proceedings, then bringing his ex-wife home to California sort of seal the deal for a few years.  But he soon came to realize that I did what was right.

Then when I was in need, Shirley and her mother, Margaret Sears came to the rescue and opened their door to me.

My mother kept my two girls while I came to California to get a job.  In August 1965 I arrived on a Saturday, Shirley and I checked out the help wanted ads on Sunday. I applied for the job on Monday, was interviewed, hired and reported to work at International Harvester Company on Thursday.  I was hired as a Secretary, worked hard and moved up within the company to become the first female promoted into management.  Of course, in the 60’s some thought that I was a “token female” but I knew I did it the old fashion way…I earned it!

I stayed with International until they closed their facilities in Los Angeles area, then I retired.

image2This is where I met my wonderful husband, Jarvis G. Ivy.  He also worked for International and was on the “Management Training” program which meant he had to work in various departments to get an understanding of how each department worked into order to be a manager.  He was in the office doing his internship and we met that day.  A year later we were married at the first Baptist Church in Glendale, California on September 10, 1966.

Jarvis G. Ivy is the truest “Gentleman” I have ever known.

We just celebrated 50 wonderful years together.

Growing old has a beauty of its own… especially when you grow old with your soulmate. 

Jarvis and I had one daughter and he adopted my two daughters.

When I left to come to California, my mother told me to go with her blessings and never look back.  She explained that if you are constantly looking back that you will stumble as you cannot see the path in front of you.

Until next time………..

Recipe for Thanksgiving

I serve the Sherried Yams at every Thanksgiving, as this is my daughter Teresa’s absolute favorite!  She always takes home any leftovers.  This dish is good even after it has sat out and has gotten a little cold.  I have included another recipe for sweet potatoes that is pretty piped around your turkey. 

Zom’s Sherried Yams

Serves 8 to 10

  • 2  Large cans of yams
  • 5 Tablespoons butter
  • ¼ cup sugar
  • ¼ tsp. ground mace
  • ¼ tsp. ginger
  • ½ tsp. salt
  • ¼ cup sherry
  • 2 Tablespoons light cream or milk
  • 1 can sliced pineapple
  • 24-30 miniature marshmallows
  • 2 Tablespoons fresh grated orange rind

In heavy saucepot heat yams until hot and boiling.  Drain off juice and put into mixing bowl.  Whip yams, adding next 7 ingredients.

Drain pineapple slices and lay out into buttered casserole dish.  Mound whipped yams on each slice. Top with three miniature marshmallows and sprinkle with fresh grated orange rind. 

Bake in preheated 350°F. oven for 30 to 40 minutes or until browned.  Serve hot.

Peg’s Notes: Can be made one day in advance and refrigerated. 

Whipped Sweet Potatoes

Serves 12

  • 4 pounds sweet potatoes
  • 1 egg
  • 1 teaspoon finely shredded orange peel
  • ¼ cup orange juice
  • 2 Tablespoons butter
  • 1 teaspoon salt
  • ¼ ground nutmeg

Coat sweet potatoes with shortening and roast in 350-degree oven for about 1 hour or till tender.  Peel and quarter potatoes and add to heavy saucepot; add egg, orange peel, orange juice and butter.  Mash potatoes.  Stir in salt and nutmeg.  Heat mixture till hot through; spoon mixture, half at a time, into a pastry bag fitted with a star tip.  Pipe mixture onto turkey platter, or spoon into a serving dish.

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