Sharon Kelley likes to spread the Word of God
by Margaret Anderson
Special to The Star
Feb 19, 2014 | 1693 views |  0 comments | 43 43 recommendations | email to a friend | print
When Sharon Lovelady Kelley met her husband, Kenny, he was a student at Piedmont High School working at the ice plant. In fact, the ice plant was where they met.

Sharon was attending White Plains High School. Her date for the junior/senior prom fell through. Some of her friends thought that Kenny would be the ideal date, so they carried Sharon to the ice plant to meet him. They went to the prom together, and that was the beginning of a relationship that led to a 43-year marriage.

After one of their church dates, Kenny was taking Sharon home one winter night when they came upon an accident. A car in front of them landed upside down in a creek. Kenny was one of the first motorists on hand to help and even took off his new sweater to put under the injured person so that his head wouldn’t be on the cold ground.

Sharon already had special feelings for him, but witnessing his reaction to the accident victim sealed the deal for her. She knew he was the one for her.

“These are the qualities he had when I met him,” she said. “I really appreciated that about him. He’s still that way. We’ve had 43 good years. They’ve been wonderful. I have no complaints whatsoever.”

Kenny works for Superior Gas and is a city councilman.

Her marriage is what brought her to Piedmont.

Sharon’s first 13 years of school were spent at 11 different cities. Her father was an insurance agent for Southern United Insurance Company and also worked with a company that was affiliated with Standard-Coosa-Thatcher. His jobs required the family to move a lot. They lived mostly in Alabama. One move required him to carried his family to Jamaica where they lived a year while he built cotton looms and taught people how to use them.

Sharon was 3 when her family moved back to Alabama from Jamaica. All she remembers about Jamaica is the plane ride home and the stories her mother told her about their lives there.

“I’m so glad to be in Piedmont,” said Sharon. “My goal in life was to stay in one place.”

Her parents are the late John and Geneva Lovelady. Sharon is the oldest of five siblings. Nathan Lovelady lives in Montgomery, Gail Kemp lives in Anniston, Dr. Jonathan Lovelady lives in Jacksonville, Fla., and Dr. Jane Humphrey lives in Houston.

She and Kenny, who is the son of the late Charles and Minnie Ola (Thacker) Kelley, have four children, all of whom live in Piedmont. They are Jennifer Cutts, Crystal Wilson and twins Charles and John Kelley.

Their grandchildren are Corrie Ledbetter, Chelsea Ledbetter, Brianna Danford, Hayle Cole, Addie Ross, Cameron Jennings, Ethan Jennings, Matthew Kelley and Charlie Bragg. Their great-granddaughter, Brayleigh Danford, is 16 months old.

Sharon said that she and Kenny have friends in other countries, and some have come from Poland, Africa, the Dominican Republican, Australia, Russia and Egypt visit in their home. They‘ve also had guests from several states in this country. Sharon said they stay close to them through Facebook. In fact, she said, that‘s why she has a Facebook account.

Sharon volunteers at the Benevolence Center and leads Wednesday morning Bibles studies at Piedmont Healthcare Center. She is a member of Piedmont Church of God where she works with teenagers.

“I’m really involved with the teens,” she said. “A lot of them are skateboarders. I get to see their tattoos and their piercing. I also get to see how sweet they are and what wonderful hearts they have. They’re a great group of kids.”

She has worked at Bill’s Dollar Store for the past seven months. Prior to going to Bill’s, she managed Curves eight years.

She enjoys needlework and said her passion is spreading the Word of God.

“Anyone who’s been around me or talked to me knows that,” she said. “If they have a question and I don’t know the answer, I can usually find out. I love studying the Word of God and feeding people.”

Sharon said soups are her favorite meals to prepare. “You can have a meal in a pot,” she said. “You can have either homemade cornbread or toast and you have a fabulous meal.”

Sharon has been making biscuits since she was in third grade. At that time, her brother, Jonathan, was ill and her mother had to be with him at the hospital.

After her father woke her up one morning, she suddenly got the idea that she would make breakfast.

“I almost burned the house down,” she said. “The oven was smoking, the coffee pot was boiling over, and I was crying. The next morning, my mother got up and said that she was going to show me how to make biscuits.”

From that day until she married, Sharon made biscuits every morning for her family.

“I love people and that’s what makes me want to study the Word and cook and do all the things I do. I pray that my children see that. I believe they do.”

Sharon said Kenny’s favorite meal is beans and cornbread. She makes that regularly.

Contact Margaret at


Sharon's Potato Soup

Fill a large pot a little over half with potatoes that have been cut in cubes. Cover with water or chicken broth. Chop the following:

1 lg. onion
2-4 cloves garlic (to taste)
2-4 stalks of celery

Add to potatoes.

Salt and pepper to taste.

Cook until tender.

Then add

2-4 heads of broccoli, fresh or frozen (chop)
1 stick butter
8 oz. cream cheese
8 oz. cheddar cheese
8 oz. sour cream
4-8 oz. milk

Stir until cheese is melted and thick.

Taco Soup

1 lb. ground beef
1 med. onion

Cook and drain


1 can corn
1 can pintos
1 can Ranch style beans (similar to kidney beans)
1 can Rotel
1 can diced tomatoes
1 taco seasoning
1 Hidden Valley ranch dressing

Mix and cook for 20 minutes. Can use any canned beans.


(Makes 36)

12 oz. cottage cheese
2 c. flour
2 sticks margarine
Dash of salt


1 c. confectioner’s sugar
1 T. milk
1 T. butter
1 t. vanilla or maple flavoring

Mix flour, margarine, salt, and cheese. Refrigerate at least 4 hours. Divide dough into 3 parts. Roll each part into a large circle on a hard-floured surface. Cut into 12 pie shapes. Roll each pie wedge from large end to tip. Bake 30 minutes at 350 degrees. Ice while hot.

Barbecue Sauce

(Yield 1 cup)

1/3 c. chopped onion
1 T. vinegar
1 T. brown sugar
2 T. lemon juice
2 T. chopped green pepper
1 T. Worcestershire sauce
½ c. ketchup
1/3 c. water

Combine all ingredients. Cook, stirring occasionally, for 15 minutes. Great over fried chicken and in meatloaf.
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Sharon Kelley likes to spread the Word of God by Margaret Anderson
Special to The Star

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