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Verleen Short Junior, 70, a native of Terrebonne Parish and resident of Gibson, died Friday, June 8, 2018.
Visitation will be Saturday from 9 a.m. until services at 11 a.m. at New Vision Family Worship Center in Houma. Burial will follow in Mt. Pilgrim Baptist Church Cemetery.
She is survived by three sons, Craig Williams, Gregory Williams and Bruce Short, all of Gibson; six grandchildren; a brother, Freddie Short of Franklin; a sister, Dorothy Harvey of Morgan City; and a host of other relatives.
She was preceded in death by her husbands, parents, brothers and sisters.
Jones Funeral Home is in charge of arrangements.

Funeral Services for Godfrey F. Sampey will be held on Friday, June 15, 2018, beginning with the family receiving visitors at 1 p.m. at St. John’s Cathedral, 515 Cathedral Street, Lafayette, Louisiana. The Funeral Mass will begin at 3 p.m. Celebrant will be Father Gary Schexnayder.
Godfrey will be laid to rest at Calvary Cemetery in Lafayette, Louisiana.
It is with great sadness that the family of Godfrey F. Sampey announces his passing on Monday, June 11, 2018. Left to cherish his memory are his loving wife of 35 years, Cindy J. Sampey; sons, Godfrey J., Chad and his wife, Amanda, Jason and Joshua; grandchildren, Courtland, Myles, Maura, Logan, Shannon and Patrick Sampey; sisters, Lois Burgo and Janet Culbertson; and brother, Malcolm Sampey; with nieces, nephews, cousins, loved ones and friends too numerous to list.
Godfrey was preceded in death by his parents, Wilton Octave Sampey and Eve Boudreaux Sampey; his brothers, Robert Sampey and Wilton Sampey; and sister, Sadie Sampey.
Godfrey worked in the oilfield most of his life and really enjoyed his work. He was a coach for Little League and had several Select baseball teams. He was an avid LSU fan. Godfrey loved to hunt, but most of all, he loved spending time with his wife, children and grandchildren.
Share your condolences, words of comfort or send memorial gifts to the family of Mr. Godfrey Sampey by visiting www.lafuneralservices.com.
Mr. Godfrey Sampey and his family were cared for and entrusted final arrangements to Louisiana Funeral Services & Crematory of Broussard (337) 330-8006.

For the second time in the last six months and now less than three months before the start of the season, Morgan City High School will be looking for a new head football coach as Ferrante Dominique tendered his resignation Tuesday.
“It wasn’t an environment conducive for me to be successful,” he said as the reason for his resignation.
Dominique, who also was the school’s athletic director, was hired in January to replace Eric Howard. Howard was not retained after a one-year stint leading the Tigers following a 2-8 overall mark and an 0-6 record in District 7-4A action.
Morgan City High School Principal Mickey Fabre said advertising for the position will be done immediately, both locally and on the Louisiana High School Athletic Association website.
“Hoping to close that advertisement period by next Friday … and then hoping to start calling in some candidates and starting the interview process,” he said.
Whoever takes over the Tigers will have extra time in the fall to work with the program as Dominique elected to forgo the Tigers’ spring workouts to instead take the extra time allowed in the fall.
Dominique came to Morgan City with experience in coaching and administration with a career coaching record of 47-33 with two district championships and a Class 1A state title in 2010. He also had a head coaching stop at South Plaquemines in 2016 where his squad finished 8-4 and advanced to the second round of the Class 2A playoffs.

Charred corn salsa combined with cumin-scented flank steak is a winning match.
We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut the steak into fourths to increase its surface area and seasoned it with ground cumin, salt, and pepper so that when we seared it, it developed a great crust.
After cooking the steak, we took it out to rest and added the corn to the skillet. We let the corn cook without disturbing it to create a flavorful char.
We then built our salsa: We added the corn to a lively combination of red onion, spicy jalapeno, lime juice, and cilantro. Finally, we cut the meat thin against the grain, ensuring that each bite was as tender as it was flavorful. Serve with your favorite taco toppings.
FLANK STEAK TACOS WITH CHARRED CORN SALSA
Start to finish:
45 minutes
1 tsp. ground cumin
Salt and pepper
1 (1½-pound) flank steak, trimmed
2 Tbsp. vegetable oil
1½ cups fresh or thawed frozen corn
¼ cup finely chopped red onion
1 jalapeno chili, stemmed, seeded, and minced
2 Tbsp. lime juice
1 Tbsp. minced fresh cilantro
12 (6-inch) corn tortillas, warmed
Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 F. Meanwhile, combine cumin, ¾ teaspoon salt, and ½ teaspoon pepper in bowl.
Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.
When oven reaches 500 F, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 F to 125 F (for medium-rare), 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest while making salsa.
Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes.
Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeno, lime juice, cilantro, ¼ teaspoon salt, and ¼ teaspoon pepper. Season with additional salt and pepper to taste.
Slice steak thin against grain and serve with tortillas and corn salsa.
Servings: 4
—Nutrition information per serving: 132 calories; 83 calories from fat; 9 g fat ( 1 g saturated; 0 g trans fats); 0 mg cholesterol; 318 mg sodium; 11 g carbohydrate; 3 g fiber; 7 g sugar; 4 g protein.
—For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com.