By Ivalien Reynolds
I was so happy to get my yard mowed, thanks to Donald Willard and his helper for a great job. I was thrilled to talk with Liam ( a very special young man). You really made my day go better.
Food ministry is getting a lot of good fruit and vegetables. I enjoy talking with the folks as they come in to sign in. I always love to get some to deliver to some folks. Used to go in their home, now I stay in the car and they come out and get the food. Everyone is so thankful. Then I got to spend time with the dog Sam, he stays busy greeting the people. – Love Sam the Church dog.
Blueberry Hill is looking great and neat as can be. It won’t be too long until they start to get ripe. Good and good for you.
Church in the parking lot again, but it’s hot in the car. Service is good, but will be nice to get back to normal and in the cool.
Thanks to Arlene Trent for calling me on Sunday afternoon, and we got caught up on the news.
Maybe things will soon be normal again. I sure hope so. Sometimes I feel like I’m living in a different world. Then the virus is popping up here and there.
Please put Frances Joyce on your prayer list.
Hello to Mark and Beverly Woody and Blue. I got the paper about the virus. Makes me wonder what’s going to happen next.
I was sad to hear of the death of Regena Handy. She always had a smile. My love and heartfelt sympathy to the family.
Just wanted Beverly Woody to know that Pastor Marion from Church has heard a speaker mentioned in the paper (The Epoch) and got the address to subscribe. I feel like a lot of people will read it.
Everyone take care best you can and don’t forget to wear your mask.
Food for thought– The true measure of a man is how he treats someone who can do him absolutely no good. 1 John 4:8 says- Whoever does not love does not know God, for God is Love.
Amish Potato Stuffing
1 medium chopped onion
3 celery pieces chopped
5 tablespoons butter
4 slices whole wheat bread – torn in pieces
3 cups cooked mashed potatoes
1/2 teaspoon sage
1 tablespoon parsley
salt and pepper to taste
Preheat oven to 350 degrees. In a large pot, sauté onions and celery in butter over medium heat for 5 minutes.
Remove from heat and stir in bread, potatoes, sage, parsley, salt and pepper.
Grease a medium size casserole dish and add stuffing mixture to it. Bake, uncovered for 1 hour or until top is slightly browned and crispy.
