While some might not like Dani Rogers’ work schedule, it’s the right one for her, she said. For the past five months, she’s worked at Citizens Hospital in Talladega, where, as a computed tomography technologist, she performs CAT scans and diagnostic imaging on patients.

She likes her schedule because she works seven days a week, then she’s off for seven days.

“I’ll love it, especially in the summer with the kids,” she said. “I can work for a week and we can hang out by the pool for a week or go somewhere.”

Dani likes what she does because she likes helping take care of patients, especially trauma patients, and the fact the exams she performs are instrumental in the diagnosis and treatment of patients.

She worked at Gadsden Regional Hospital 13 years before going to Citizens.

Born in Gary, Ind., Dani moved to Piedmont when she was in high school. After graduating from Piedmont High, she managed Jack’s and attended Gadsden State Community College where she learned her trade.

She and her husband, Matt, have four daughters. McKinzie, 17 is a senior. McKayla, 15, is a freshman. Morigan, 10, is in fourth grade, and Keagan, 4, is in pre-school.

Most of the time, she said, being the mother of four girls is fun. It does have its moments though when “it’s either everything is good or there’s lots of drama.”

Dani’s mother, Karen McCullough, lives in Piedmont. Her father, Danny, is deceased. Her sister, Shannon Hogue, resides in Piedmont and works with Piedmont Rescue. Her brother, Tim Jones, lives in Grand Rapids, Mich., and her brother, Chris Edgman, lives in Crown Point, Ind.

Dani has always had an interest in crafts. She likes anything vintage that she can make into something that can be reused.

“I like to find junk and make it new again, useful and pretty,” she said.

She gets a lot of her ideas from Pinterest.

Dani has cooked since she was a child. She learned from her parents and her grandmother, the late Ruth Denkins Brown.

“I don’t remember not knowing how to cook,” she said. “When my mother worked, she’d get all the ingredients and tell us what to fix so it would be ready when my dad got home.”

(Contact Margaret at pollya922@gamil.com)

RECIPES

FRUIT SALAD

1 can peach pie filling

1 jar maraschino cherries

3 banana’s

1 quart fresh strawberries

1 can pineapple chunks

   Slice banana’s and strawberries. Add cherries, and pineapple chunks. Mix in peach pie filling, and refrigerate.

DESSERT CREAM CHEESE DIP

2 packages cream cheese

1 stick unsalted butter softened

1 c. confectioner’s sugar

1/2 c. brown sugar

1 tbs. vanilla extract

2 c. mini chocolate chips

   Soften butter and cream cheese. Mix together with mixer. Add confectioner’s sugar, brown sugar, and vanilla. Continue to mix until well blended. Add chocolate chips. Makes an excellent dip for fresh strawberries.

CANDY PRETZELS

Pecan halves

1 package of Rollo’s

1 bag of mini pretzels

   Lay pretzels individually on large cookie sheet. Place a Rollo candy on each pretzel. Place a pecan half on top of Rollo. Warm in 350 degree oven for about 5 mins until Rollos melt. Allow to cool then serve.

CHICKEN POT PIE

1 package of Pillsbury pie crust (Or you can make your own crust)

2 large cans of mixed vegetables

1 can of cream of chicken soup

8 oz. sour cream

2 c. shredded sharp cheddar cheese

2 large chicken skinless chicken breast

Salt and pepper

   Boil chicken breasts. Cut into chunks when done. Mix vegetables, cream of chicken soup, sour cream, and cheese in large mixing bowl. Add chicken, salt and pepper to taste. Place pie crust in bottom of pan. Add vegetable filling. Place pie crust on top. Bake in 425 degree oven for 45 minutes.