Whofr Who bi The Kitchen
Sharon Adams Excels As Paralegal, Rodeo Rider And Apple Pie Baker
By AMnyC.
Post Staff Writer
If you ever have occasion to visit
the office of Charlotte attorney
Edmond Johnson, you’ll probably
come face to face with a real live
rodeo rider.
She’s also a paralegal, secretary,
and mother of two.
Sharon Adams was born in
Amarillo, Texas. Because both pa
rents were professional wrestlers,
the family moved around a lot
before settling In Charlotte IS yean
ago.
The family’s travels, as weB as
her father’s Greek heritage, con-.
tributed to Sharon's experienced
palate and culinary versatility. “I'n
eat anything but liver,” she laughs.
“Mexican, Italian, Greek, Chinese,
Indian-I’ll eat It all.
“I was expoeed to many different
cultures,’’ she relates. “My grand
father had a Greek restaurant and
my mother can cook any kind of
food. I- like to try new recipes that
catch my eye-the wilder-sounding,
the better.”
Having uvea in Texas and Okla
homa, among other places, Sharon
always wanted a horse as a young
ster. It wasn’t until the family
settled in Charlotte, however, that
she began to ride in earnest.
The stable she frequented was
rodeo-oriented, and Sharon, with her
competitive nature, soon followed
•nit. Her love for hones, she con
fesses, “kept me out of a whole lot of
trouble. Friends were out doing dope
whUe I was in the barn with my
horse.” ft
Presently a member o4 the South
ern Rodeo Association, Sharon com
petes in barrel racing, goat tying,
end team roping. Barrel racb« in
volves riding her horse in e clover
leaf pattern around barrels. In goat
lying, she wrestles with an animal
weighing at least US pounds.
“These aren’t your average, every
day pet goats,” she reveals.
In the team roping competition,
Sharon is a “heeler,” that is, she
ropes the steer’s hind eod while
someone ebe ropes the front.
Hearing Sharon talk about rodeo
ing, one would think she was speak
ing Greek! “We have our own little
language," she admits.
Both her children-Lindsay, three,
and Justin, six-have already
learned to ride. And Sharon’s boss,
she says, bought his daughters a
horse for Christinas.
Sharon enjoys her work as a para
legal, which Involves research and
investigative work. She likes meet
ing people and the fact that “each
case b so unique.” And whan she
and her boss are involved in a
personal injury suit, “Sometimes I
feel like the guy who delivered the
check on The Millionaire.’ It makes
me feel good when someone gob a
chance to get ahead.”
Eventually Sharon hopes to go to
law school. With her children still so
young, though, it would be difficult
to go away to school in the osar
future. “Law has always intrigued
me,” she says, “and Mr. Jahnoon
encourages me to-think along those
lines.”
™ roaeo rider bee nothing but
praise tar her employer. ‘Tve never
had a better boas,” she egMrtkK
"5? 1^** P®°P*® He feels
ha’s bean blessed and he likes to
bleas everybody else."
Sharon and her children live On
Beatties Ford Road with her
mother, stepfather, and a baby
cousin. Sharon has a brother who is
a year younger than she.
Her love of animals extends be
yond horses. She keeps five dogs,
two cats, three rabbits, three
- i
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horsea, and a pony. .
Hera, Sharon shares with Pont
readers several of her favorite re
cipes. “I amazed, myself the first
time 1 made the apple pie,” she
admits. “It comes out looking just
like a picture.” And even her step
father, she laughs, a strictly meat
awHwtatoea man, Ukea her taooa.
Crust
Sc. all purpose flour
1 tap. salt
1 c. shortening
'*■ 8-10 T: coM water
Cut shortening into sifted flour
and salt with pastry Mcodsr tU
pieces are the sise of small paaa.
Make a well in the center and
gradually add watar, working It
in as you would for bread dough.
Knead. Divide in half and roil out
to fit pie pan.
8-7 apples, pared
and sliced (Sharon
prefers Yellow De
licious.)
VI c. sugar
i Tbsp flour
1 tap. cinnamon
Dash salt
Watar
8-3 Tbsp. butter
Place apple slices on pie crust in
pan. Combine sugar, flour, cin
namon, and salt, and add Just
enough water to ™h» a paste.
Dab paate between apples. Than
dot with butter. Place rolled out
top cruet over pie, crimp edges,
and slash to allow steam to es
cape. Bake at 400 about SO
Sharon fills taco shell* for tasty Mexican style say par.
J a?*. »*’ ‘pfr.nlhA** *■ • u. ‘ jA-L-- . itvj 1 • ' . •+* » •
I lb. ground braf
1 (6 OK ) <*ill Iramata . • \
• on- Cheddar, grated
1 bend lettuce, shredded .; ^
1 large onion,
uwyyvU
Olives, chopped
(optional)
Hot sauce (optional)
Brown beef in aldllet Drain 1st
Addtonaatopaste.sisiiinliii.and
enough water so rnniisttmj Is
10 minuted tTbSSTfiS^
Meanwhile, In small amount of
oil, try tortillas just loog enough
to beat and soften. (Adun* hk*'
ten “El Patio” brahd, as t&y
don’t hardens* theyeooi.) Pry on
both sides. Remove (rose oil and
drain on paper towels. Plane
meat mixture In center of each
tortilla and fold in half, setting
them side by side on platter.
Each person adds remaining In
gredients as desired. ,
teen.. NACHOfl aaseosoosos
r l (7>* or.) bagNacho
cbeeaa dorltos 1
W on. Cheddar, prated
Jalapena pepper* or
green chillies > .. -
; -. t*S (• os.) cans pteante
sauce
Spread dorltos oa a cookie sheet.
Sprinkle with chetae. Top with
peppers. Bake at no til cheese
melts, or microwave about a
minute. Serve with pleante
...
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1 med. green pepper,
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V4 lb. boneless strloin
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1 can. (ftoa.) whole v
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2 tsp. brown sugar
1 tsp. cornstarch
*/« tsp. ground ginger
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