“Certainly, I’m proud for her to have chosen that,” said Toni. “It will make her a wonderful career. It will require a lot of investment from her heart, which will make her be a better person is the way I’ve always looked at it. It’s hard work. Sometimes it can be very good experiences, and sometimes not so much. But you keep going back every day because that’s what you do.”
Toni has worked at RMC-Jacksonville Hospital for the past 22 years. She works in the emergency department as charge nurse where she is responsible for the care of patients and overseeing the team effort for their care.
“I love it,” said Toni. “I like knowing that something we have done that day, whether it’s medical care or a kind word, may have made a difference in a patient. I just really enjoy doing for other people and being able to make whatever they were struggling with a little better.”
She remembers taking her state boards in Montgomery with hundreds of potential registered nurses. It was her 21st birthday.
“It was awful,” she said. “We were in a building something like a convention center with round tables. It was horrible. They had monitors that walked around the whole time you were taking the test. You had to raise your hand to go to the bathroom or get a pencil or anything. They were very strict at that time. It’s not like that these days. Now, it’s done on the computer.”
Toni received her degree at Gadsden State.
Born and reared in Piedmont, she is the daughter of the late Claude and Irene (Martin) Glover. Her brother, Keith Glover, is deceased. Her other brother, Don Glover, is a police officer in Piedmont.
Toni and her husband, Harlan, have been married 22 years. When they were younger, they lived down the street from each other. When Harlan’s father died, Toni went to the funeral. They hadn’t seen each other in years, and Harlan didn’t recognize her. Harlan said to a friend, “Do you see that girl right there? I’m going to marry her.”
That was the story Harlan told Toni. When she asked the friend, he verified Harlan’s story.
The Stewarts are members of First United Methodist Church. Toni plays hand bells there.
“If you can read music, you can learn to chime on your count when it’s your turn,” she said.
They perform mostly at Christmas, although sometimes they perform at other holidays.
Toni likes to crochet. Her family recently welcomed triplets, children of Kyle and Heather Glover. She crocheted blankets and hats for each baby in the colors of pink, blue and purple. She chose “Three Peas in a Pod” as the theme for the hats.
Toni and Harlan make a big deal out of Halloween at their home. They decorate the yard and welcome guests and trick or treaters. While she enjoys it, she thinks Harlan has more fun than she.
“He loves to watch the kids, but the truth of the matter is he’s the biggest kid of all,” she said. “It’s wonderful because he loves it so much. He has the house full and the neighborhood full.”
Harlan had a stroke several years ago. Toni said it hasn’t slowed him down.
“He certainly doesn’t face anything like somebody with an affliction,” she said. “He goes ahead and does whatever he can do.”
Toni enjoys family gatherings. She and Harlan have a pool and welcome family and friends during the summer to swim and enjoy crab boils.
“We use any excuse to get together and enjoy each other,” she said.
Toni said when they married, she could only cook a few things.
“The first thing I tried to fix for him was biscuits,” she said. “I guess I got busy and forgot them. I burned them. I was trying ever so much to make a good impression but it didn’t pan out for me.”
Toni has come a long way since those days. Harlan and Megan enjoy what she prepares. She hasn’t burned the biscuits any more.
Contact Margaret at email@example.com.
Toffee Cracker Candy
1 sleeve saltine crackers
Foil-lined cookie sheet
¾ c. butter
¾ c. sugar
12 oz. pkg. flavored chips (chocolate, butterscotch or white chips)
½ c. chopped nuts or colored sprinkles
Heat oven to 350 degrees. Line cookie sheet with foil. Place saltines single layer on foil-lined pan. Heat butter and sugar in saucepan. Once butter melts, boil for 3 minutes, stirring frequently.
Spread mixture over saltines and bake for 15 minutes at 350 degrees. Sprinkle flavored chips over pan and spread until smooth and chips are melted. Top with nuts or sprinkles and let set. May place in freezer or refrigerator to set. Once set, break into pieces and enjoy.
Nannie Gail's Cream Cheese Pound Cake
1-8 oz. cream cheese
1 ½ c. (3 sticks) real butter, softened
6 eggs, room temperature
3 c. sugar
1 ½ t. vanilla flavoring
3 cups sifted flour (Swans Down)
1/8 t. salt
Cream cheese and butter for 2 minutes on medium. Gradually add sugar. Beat for 7 minutes. Add eggs, one at a time. Beat until yellow is gone. Stir in vanilla. Combine salt and flour and gradually add. Pour into greased and floured tube pan. Place glass bowl with 2 c. water in oven with tube pan. Bake at 300 degrees one hour and 47 minutes. Cool in pan 10-15 minutes, then on rack to finish cooling.
Buffalo Chicken and Potatoes
1 ¼ lb. boneless, skinless chicken breasts
1/3 c. buffalo wing sauce
6 c. frozen (thawed) southern-style hash brown potatoes
1 c. ranch or blue cheese dressing
1/2 c. shredded cheddar cheese (2 oz.)
1 can (10 oz.) condensed cream of celery soup
2 T. butter or margarine, melted
¼ c. chopped green onions (3-4 medium)
Heat oven to 350 degrees. Spray 13x9 inch (3 quart) baking dish with cooking spray. In medium bowl, stir together chicken strips and wing sauce. In a large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
In small bowl, stir together crumbs and butter. Sprinkle in baking dish. Cover with boil. Bake 3 minutes. Uncover and bake 20-25 minutes longer or until potatoes are tender and the juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.
10 medium potatoes
1 lg. onion, chopped
1 small carton French onion dip
Family size cream of chicken soup
3 T. butter
Soup can of milk
Saute onions in butter. Add potatoes, cut up, and water to cover. Boil until fork tender. Add Cream of chicken soup, milk and French onion dip. Simmer until thickened.
1 can cresent rolls
Add 1-2 t. nutella to center of roll. Roll and bake as directed. May sprinkle with confectioner’s sugar as desired.
4 c. cheerios
2 c. crisp rice cereal
2 c. dry roasted peanuts
2 c. M&Ms
1 c. light corn syrup
1 c. sugar
1 ½ c. creamy peanut butter
1 t. vanilla extract
In a large bowl, combine the first four ingredients. Set aside. In a saucepan, bring corn syrup and sugar to a boil. Cook and stir just until sugar is dissolved. Remove from the heat. Stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into greased 15x10x1 baking pan. Cool. Cut into 3x3 inch bars. Yield: 15 bars.