Chase Alan Vickers
February 27, 1992 - January 16, 2024

Our son, Chase, battled addiction from the young age of 14. Chase was a talented football player with a promising future ahead of him. He walked away from the sport he loved for his new found love, drugs. He attended his first inpatient treatment at 14, and our struggle began. At the age of 18, he was arrested for the first time, thus the beginning of the revolving door. Like any parents we would listen to his pleas from jail and bail him out, get him into treatment, help him get on his feet, breathe a sigh of relief just long enough for the cycle to begin all over again.

Eventually, we learned about “tough love” and stopped posting his bail, hopeful for a different outcome. From the age of 18 until 31, he attended treatment eight times, with each time gaining positive ground. He moved back home, was working full time and helping us raise his son. On January 16th, 2024, his 8 year old son found his lifeless body on his bedroom floor. We began CPR but regrettably didn’t have Narcan.

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Smokin’ Shrimp Fried Rice

Serving Size 6 to 8- Prep Time 5 minutes/ Cook Time 10 to 15 minutes / Total Time 20 minutes

Ingredients:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup frozen corn
3 tsp garlic
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups day old rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Big Jr’s Smokin’ White Sauce
• To a large non-stick skillet or wok, add the sesame, canola or vegetable oil shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas, carrots, corn to the skillet and cook for about 2 minutes, or until vegetables begin to soften, stir periodically.
• Add the garlic, ginger, and cook for 1 minute, stir periodically.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Incorporate the White Sauce into the dish. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired