Lots of good things go on in our county of Patrick. The Pack Shack did 28,000 meals plus a little more last Saturday. That was some fast work, and it was loads of fun with young and old taking part. Our food ministry at the church has already got its share. I was really happy to be a part of this, and really loved doing it for two years.

Thanks to neighbors Larry and Teresa Martin for their generous donation of canned goods to the Patrick Springs Pentecostal Holiness Church Food Ministry. It was a blessing. Lately, we have had a lot of blessings.

Donna Rowe had a nice surprise for her birthday—a surprise party. Lots of friends showed up for cake and ice cream.

My adopted son made me a beautiful cane. I will treasure it and who knows, I might need it. Thanks Danny. Love you.

I enjoyed eating breakfast with Mike Hall; was sorry Sue couldn’t come but she was attending a class.

I was so sorry to hear of the death of Lillie Dalton at 106 years. I had the privilege of working with Lillie at Bassett-Walker for many years. God bless the family.

Also, heartfelt sympathy goes out to the family of Dotty Griffith.

Neighbor Teresa Martin and I enjoyed the program at Providence United Methodist Church by Lee Ann Seeley of Woolwine on essential oils of the Bible. There are more than 500 times that oils are mentioned in the Bible. It was very interesting and there were scriptures for the oils.

“Miss Claudine” Wood up on the mountain is getting along well. She’s doing her therapy and loves the therapist and is anxious to see the hummingbirds. I put out one feeder in case a scout comes by. I’ve seen them the first week of April, so be ready.

To Alene Foley: I’m still looking for the Black Forest Cake recipe.

Hint for people living alone: a package of stuffing goes a long way when making it. Add onions, celery and chicken broth to the mix. Bake in muffin tins and freeze individually for later use. Take one out and heat in the microwave.

APRICOT SNIZZLE

2 cups water

1 (12 oz.) can apricot nectar

1 (16 oz.) can frozen lemonade concentrate, thawed

1/4 cup sugar

2 Tbsp. instant tea powder

Ice cubes

1 (28 oz.) bottle ginger ale, chilled

Combine water, nectar, lemonade concentrate, sugar and tea powder. Stir until sugar and tea are dissolved. Pour over ice in a punch bowl. Slowly pour in ginger ale. Stir to mix.. Makes about seven 8-ounce servings.

Food for thought
Experience is what you get when you don’t get what you want.