Revonda and her husband Tim’s older son, Landon, graduated from Piedmont High last year and is currently attending Auburn University at Montgomery where he plays baseball. Logan is in sixth grade at Piedmont Middle, and Lauren is in fourth grade at Piedmont Elementary.
Piedmont Elementary is where Revonda spends her days. She has been assistant principal there for the past eight years. She’s also special education and testing coordinator for the Piedmont School System.
“It’s a very challenging but rewarding job,” she said. “It’s interesting to see where our state is going with its assessment program and special needs services for children. The unique part of my job is that I’m able to get a hands on look at the programs and how they affect our students. Our state has a lot of ideas for us to be comparable to the rest of the nation. It’s a difficult job, but we’re headed in the right direction.”
Revonda has spent the past 23 years at Piedmont Elementary. Prior to her current positions, she was speech language pathologist for the system.
She has a degree in elementary and early childhood education from Jacksonville State University and took educational administration classes at Alabama A&M in Huntsville.
When Revonda was in her teens, working with children at her church is where her future was decided.
“I’ve always had a love for children of all ages, and I’ve always felt like being in education is a calling for me,” she said. “I knew early on that that’s what I wanted to do.”
Tim is a self-employed mechanic. He and Revonda started dating at Hokes Bluff High School. “It was just one of those things,” she said. “It was love at first sight. We dated forever.”
The Pruitts are members of Wellspring Church of God, which is located between Piedmont and Hokes Bluff.
Revonda is the daughter of the late Earl and Nadine (Lankford) Kiser.
She and her sisters, Renee Schivera and Rhonda Ledbetter, sang together during their childhood and well into adulthood. They were known as the Kiser Sisters and sang and played the piano and organ at various churches and other locations.
In the early ‘90s, Revonda sang with the Miss Alabama Revue, a group of Miss Alabama contestants selected to perform around the state with the reigning Miss Alabama.
Revonda said that learning to play the piano and organ was something that their parents instilled in them and, for that, she’s grateful.
“To be able to do that was one of their goals for us,” she said. “I’ve been very thankful for it. The older you get, the more you realize how blessed you were.”
Revonda also likes to read.
She said she doesn’t always have time to cook what she’d really like, so she’s found a way to work around that.
“I’m a morning person,” she said. “Most days I get up at 4 or 4:30 and cook a meal so we’ll have something to eat when we get in. When we have late nights, that really helps.”
She said her mother was a good cook who taught her how to cook quite a few dishes, including Nadine’s Famous Chili, one of her mother’s special recipes which she made every Saturday, winter and summer.
Contact Margaret at email@example.com.
Nadine's Famous Chili
2 lbs. ground beef
1 small onion, chopped
1 t. garlic
1 t. salt
1 t. pepper
2 cans petite diced tomatoes
2 cans condensed tomato soup
2 cans pork and beans
½ c. chili powder
Brown ground beef with onion. Mix in salt, pepper and garlic. Drain when browned. While meat is browning, combine tomatoes, soup and pork and beans. Add chili powder. Simmer. Add meat to mixture and simmer for 20-30 minutes.
Chocolate Walnut Pies
2 deep dish pie crusts
1 pkg. milk chocolate chips
1 - 6 oz. pkg. walnuts
1 T. vanilla flavoring
2 sticks butter
2 c. sugar
1 c. flour
Melt butter in microwave safe bowl. Beat eggs in separate bowl. Mix eggs and butter together. Stir in sugar, flour and vanilla. Mix well. Fold in chocolate chips and walnuts. Pour into deep dish crusts and bake at 365 degrees for 25 minutes or until toothpick comes out clean.
Loaded Potato Soup
1 - 5 lb. bag of red potatoes
1 medium onion
2 T. butter
2 cans cream of mushroom soup
2 cans cream of celery soup
2 soup cans milk
2 T. Italian seasoning
1 T. salt
1 T. pepper
1 lb Velveeta cheese, cubed
1 - 12 oz. pkg. chopped ham
Peel and cube potatoes. Chop onion. Cover in water. Boil and add salt, pepper and butter. Boil until tender. Drain water except for 3 cups. Add soups, milk and Italian seasoning. Simmer. Stir in cheese and ham. Stir until cheese melts. Cover and remove from heat.
Crock Pot Macaroni and Cheese
1 - 16 oz. pkg. large elbow noodles
1 stick butter
1 T. pepper
1 can evaporated milk
1 lb. Velveeta cheese, cubed
Boil large elbow noodles. Drain, reserving 2 cups of the noodles. Remove from heat. Mix butter, pepper, milk and cheese. Place mixture in crock pot and cook on low heat in crock pot for 3 ½ hours.