Nail tech named one of top 20 in country
by Margaret Anderson
Special to The Star
Oct 29, 2013 | 1170 views |  0 comments | 44 44 recommendations | email to a friend | print
Morgan Smith is quite proud of herself. She’s only 20 years old and has been named one of the top 20 nail technicians in the country in a national contest, the Second Annual Summer Fun Nail Art Contest.

The contest required participants to come up with a summer theme. Morgan decided on a dolphin and Hawaiian flowers. She was so happy about being named in the top 20, she bought something for herself.

“I was so happy, I went out and bought me something to celebrate,” she said. “It’s a black dress with white stripes. It’s more of a business looking dress. I’ve worn it twice.”

When Morgan was in high school, her mother noticed how much she enjoyed doing nails and how good she was. She suggested that Morgan consider that as a career. Morgan knew that as much as she liked doing nails, she’d like to do it on a daily basis.

After graduating from Pleasant Valley High School in 2011, Morgan enrolled at Gadsden State to learn how to do manicures and pedicures. Part of her training involved watching three different nail technicians. One she chose to watch was Antonette Davis at Salon Alon at 406 Pelham Rd., N. She said she learned a lot from watching Antonette.

Salon Alon’s owner, Karen Davis, liked Morgan’s work, so one day she asked her if she’d like to work full time. Morgan happily said yes, which made Karen a happy boss.

“I’m so proud of her,” said Karen. “She’s a very hard worker. She’s very, very talented. She has great work ethics. She’s a go-getter. She really awesome.”

Morgan is happy with her decision.

“I’m friends with everybody here,” she said. “They’re like my second family. They’ve helped boost my business.”

Others working at Salon Alon are Danielle Evoy, Maria Benavides, Torrie Vice, Misty Mills, Carol Catrett, Kimberly Gibson, Sarah Pickens, and Jackie Callendar.

Morgan was born and grew up in Jacksonville. She lives with her parents, Michael and Melissa Smith, on the Roy Webb Road. Her older sister, Maranda Knight, lives in Webster’s Chapel. Her younger brothers, Mason and Marshall, attend Pleasant Valley schools.

Morgan said that having three siblings means that things are never boring at her house.

“We’re very close,” she said. “The older we get, the closer we get.”

Morgan is a member of Asberry Baptist Church. She became interested in scrap booking when she was a senior in high school and was required to do a senior memory book for a project.

Morgan said she’s hoping to one day be as good a cook as her mother. She helps out in the kitchen, but her mother does most of the cooking. There are times though, that Morgan will prepare chicken fingers for her family. She likes her mother’s recipes and shares them. She’s looking forward to when she will be able to prepare them herself.

Contact Margaret at pollya922@gmail.com.

Recipes

Chicken Spaghetti


8 oz. thin spaghetti
1 can Rotel (regular, mild, or hot)
8 oz. Velveeta cheese, cubed
1 white onion
1 stick butter
2 chicken bouillon cubes
4-6 chicken breasts
1 can cream of chicken soup (Campbells)

Cook chicken in a pasta pot with the bouillon cubes. After it’s ready, take it out to cool. Do not empty pot. Use chicken water to cook noodles. Saute the onion until soft in the stick of butter. After the onion mixture is ready, add the Rotel and Velveeta cheese (cubed) into the hot pan. Add the can of soup last to the saute pan. Cut up chicken while everything mixes. Drain noodles. Mix everything together. Put in Pyrex dish and cook for 30 minutes at 350 degrees.

Dump Cake

1 box yellow cake mix
1 20 oz. crushed pineapple undrained in heavy syrup
1 20 oz. can cherry pie filling
1 cup chopped pecans
1/2 cup stick butter or margarine cut in thin slices

Pour undrained pineapple into pan and spread evenly. Pour in pie filling and spread evenly. Put dry cake mix onto cherry layer spread evenly, sprinkle pecans over cake mix, and put butter on top. Bake at 350 degrees for 48 to 53 min. Serve warm or cooled.

Buffalo Chicken Dip

8 oz. pkg. cream cheese, softened
1/2 cup Ken’s ranch dressing
1/2 cup Frank’s red hot sauce
2 cups diced cooked chicken

Place cream cheese into deep dish. Stir in remaining ingredients. Bake at 350 for 20 minutes until hot. Stir.

Chocolate Chip Cookies

3/4 cup (3/4 stick) butter flavor Crisco shortening
1 3/4 cups all-purpose flour
1 t. salt
3/4 t. baking soda
1 1/4 cups firmly packed light brown sugar
2 T. milk
1 T. vanilla
1 egg
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips

Mix Crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed with mixer until well blended. Beat egg into the mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in both packs of chocolate chips. Drop round tablespoons of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 8 to 10 min.
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Special to The Star

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