Choir director works with senior citizens
by Margaret Anderson
Special to The Star
Aug 13, 2013 | 1338 views |  0 comments | 39 39 recommendations | email to a friend | print
Andrea Morris has music in her blood. She’s enjoyed singing since she was a child. That’s probably because there was always singing in her home.

Andrea was born and reared in Jacksonville. Her parents are Travis and Freida (Lomax) Morris. Her brother, Travis Jr., is a probation officer in Jacksonville and Anniston. Travis and his wife Alissa have two sons. Demontaye is 12, and Jae-Taj is 9.

Andrea has attended New Hope Baptist Church her entire life. She’s currently director of four of the church’s five choirs. She leads the youth, gospel, mass and women’s choirs and is also a member of the Desmond Hubbard Restoration Ministry, which ministers in various cities, including Birmingham and Atlanta.

Andrea said it’s sometimes a challenging directing four choirs. She practices every Thursday and works closely with the musicians in selecting and preparing the music. Travis Jr., plays the drums for the choirs. Both her parents sing in the choirs.

“I’ve sang my whole life,” said Andrea. “I like different kinds of music, but gospel is my favorite.”

Andrea is also on the Praise and Worship Team at New Hope.

She graduated from Jacksonville High School in 1992 and attended Gadsden State on the Ayers campus.

For the past five years, she’s worked at the senior center. As activities assistant, she gets to help create fun activities for senior citizens.

“I love it,” she said. “I enjoy every aspect of working with elderly people and am just proud to know that at the end of the day I can go home and know that I’ve helped someone -- that I’ve made a difference in someone’s life. I can see myself doing this for a long time.”

Andrea would eventually like to get a degree in psychology and, if that happens, she would still like to work with seniors.

“It’s a great experience getting to work where I do,” she said. “I enjoy the seniors and the staff and have learned a great deal from working beside and with Wendy Bussey (senior center coordinator).”

In addition to enjoying music and her job, Andrea likes to spend time with her energetic nephews, Demontaye and Jae-Taj. She’s proud of them for having good manners.

“They’re very focused young men, and they love sports,” she said. “They play football, basketball and travel league baseball, and they keep the whole family busy running behind them. They’re very good young men, and they’re very smart. They’re honor roll students.”

She feels that their upbringing is much like that of herself and Travis.

“We had a great upbringing,” said Andrea. “We had very loving and supporting parents in everything we did. We had chores, but we were rewarded for doing them. We were taught to help.”

Andrea learned to cook by watching her mom. She said she prefers simple and quick recipes because she’s always on the go. Grape Salad, Squash Casserole, Congealed Blueberry Salad and Pecan Pie are some of those quick recipes.

Contact Margaret at pollya922@gmail.com.

Recipes

Grape Salad


4 lbs. red grapes
4 lbs. white grapes Wash and dry
1 - 8 oz. sour cream
1 - 8 oz. cream
2 c. sugar
1 t. vanilla

Mix with mixer. Put grapes in and refrigerate. Put brown sugar and sprinkle nuts on top.

Squash Casserole

4 c. cooked squash, drained and mashed
½ med. onion, chopped
1 med. bell pepper, chopped
1 stick margarine
1 pkgs. 8 oz. season stuffing cornbread mix
1 can cream of mushroom soup
½ c. sour cream
Salt to taste

Cook at 450 degrees until browned, 30-35 minutes.

Congealed Blueberry Salad

1 can blueberries, drained
1 8 oz. cream cheese
1 lg. can crushed pineapple
1 lg. grape jello or 2 small
1 c. sour cream
½ c. pecans

Dissolve jello with 2 cups hot water. Stir well. Add blueberries, crushed pineapple and nuts. Stir. Let set in refrigerator until jelled. Whip cream cheese, sour cream and ½ c. sugar together until it peaks. Pour over jello and set.

Pecan Pie

Preheat oven to 350 degrees.

1 Karo light corn syrup
3 eggs
1 c. sugar
2 T. butter, melted
1 t. vanilla extract
1 ½ c. pecans
1 unbaked 9” deep dish pie crust

Stir ingredients thoroughly using spoon and mix in pecans. Pour into pie crust. Bake 60-70 minutes. Cool 2 hours. Store pie in refrigerator.
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Choir director works with senior citizens by Margaret Anderson
Special to The Star

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