Jessica Capistrant attended school with the same 88 kids from grades seven through their high school graduation. She came from the small rural town of Ramey in Clearfield County in Pennsylvania.
After graduating from high school, she went off to Penn State. Finishing up her studies and graduating in 2010, she moved to North Carolina. In the direction of finding a career more suited to her talents, she searched for another job.
Jessica accepted the position of office manager with the Phoenixville Regional Chamber of Chamber in 2011. Today, she holds the position of president/CEO. The chamber is housed in an office at 171 Bridge St. Along with Jessica, there are two others on staff governed by a Board of Directors. The chamber serves the business interests of Northeastern and Western Montgomery County and parts of Delaware County since 1928.
Presently, there are approximately 400 active members made up of businesses, organizations and individuals. For many years, the chamber was run by volunteers. Today, it is solely funded through members’ investments and activities. For more than 90 years, the chamber has promoted and served the interests to make the town a strong community.
Too busy to follow the traditional way to meet a special someone, Jessica turned to online dating, where she met Brittany Remington, a Wisconsin native. Brittany was living in New Jersey when the pair met. When Jessica moved to Phoenixville, Brittany joined her. They moved in together and still live on one of the avenues south of Nutt Road.
Jessica and Brittany just celebrated their second anniversary this past September. The wedding and reception took place at the Colonial Theatre Complex.
They are looking forward to adopting a child from the foster care system. The approval is scheduled for December. They are also waiting for approved for the adoption process in November. The couple is open to adopting a child they may be fostering. Ultimately, Jessica and Brittany look forward to being parents to two children.
Meanwhile, there are two furry "children" with the run of the house: 6-year- old Lacey is a collie mix and Louis a 4-month-old American Eskimo.
Jessica has a love of music that started during her high school years. She plays the guitar and gave lessons. When it fits into her schedule, she likes to bike to work. Brittany works in Exton. She is an environmentalist doing all she can for the planet.
Fondly remembering her mother, Jessica shares one of her favorite family recipes.
1/2 cup butter, melted
1 cup all-purpose flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
3 cups canned pumpkin
1 cup evaporated milk
2 large eggs, room temperature
1 cup sugar
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon each ground ginger, cloves and nutmeg
1 tablespoon butter
2 tablespoons sugar
Pour butter into a 13x9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan. In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar. Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean and the top is golden brown.
Contract columnist Bette at banjack303.verizon.net. Search YouTube – with BetteBanjack as well as phoenixvillenews.com (search bar Banjack). She can be found on Facebook. Her book “2 Cups of Yesterday” can be found at the Gateway Pharmacy or by contacting her directly.