By Ivalien Reynolds
March surely is living up to its’ name for being windy. We’ve had lots and lots of wind so far, and some cold weather. But the spring flowers are still blooming.
At this time of year, I begin to think of flowers and working in the yard and maybe growing a few early vegetables.
The other day, I was thinking of Jerry and Betty Thomas and all those beautiful dahlias they grew. They fixed a dahlia bed at Poor Farmer’s Farm, beside the road. It was so pretty. All that year, they gave me some flowers every week. The purple dahlias were so beautiful, and one week, they gave me a vase of them. It touched me because I’d lost my son and grandson, and that meant so much. Once they went on a trip to England and brought me back some truffles from there. I think of Jerry and Betty often — good memories.
“Miss Claudine” Wood is getting along with therapy and she really thinks the therapist is nice.
I enjoyed lunch at Charles and Gloria Biggs’ home on Sunday. They have been celebrating a lot of birthdays lately. Thanks for being kind to me.
The playground equipment at the Patrick Springs Park sure looks nice and really stands out. Kids will love it.
Please put Arlene Trent and Mae Mabe on your prayer list.
Van Rowe is planting a garden at the Soup Kitchen, and has already got some early plants to set out. Things are really going well. Folks have already donated some of the plants.
The squirrels are out in full force at my house and are always trying to get to the bird feeders.
I had a letter from my flower friend, Pauline Martin of Rocky Mount, N.C. Sorry to say she hasn’t been feeling well. Love and prayers are sent your way.
Think Spring!
I could use some photos from you readers now. Please mail them to The Party Line, 2441 Old Mill Road, Patrick Springs, Va. 24133.
Foods good for seasonal allergies: apples, blueberries, green tea, extra virgin olive oil, red grapes, sweet potatoes, tomatoes, and wild Alaskan salmon.
ZUCCHINI – ONION PIE
1 c grated Parmesan cheese
1/2 c. canola oil
1 tbsp. minced fresh parsley
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
3 c. sliced zucchini
1 c. biscuit baking mix
1 small onion, chopped
In a large bowl, whisk the first 7 ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-inch deep pie plate. Bake at 350 degrees for 25 to 30 minutes or until lightly browned.
Food for thought: Give thanks to the Lord for being our physician in body and in soul.
