Ivalien Reynolds
694-5243
It’s been a beautiful time this Christmas with so many things going on in Patrick County—lights to enjoy, live nativity scenes, presents, surprises, going to church on Christmas Day, visiting shut-ins, cards¬—and lots of food.
I’ve had a lot of surprises from neighbors and friends, some from the readers of The Enterprise and friends in other states. Thank you.
“Miss Claudine” Wood enjoys her cards so much when they are displayed. She got over 90 and I got over 85. She won!
I was so sorry to hear of the death of Luther Hubbard from Meadows of Dan. We grew up together. Love and heartfelt sympathy goes out to the family.
The live nativity scene at Patrick Springs Pentecostal Holiness Church was beautiful. I was amazed at the animals—the donkey, cow and goats were so still and quiet as if they knew this was special.
Everyone knows I love snowmen. Now I have a snowman thermometer and ruler for measuring snow. He’s so cute.
Of course there was sadness for me and the neighbors around here that Denny and Marilyn Archer were not with us, but we surely have a lot of warm memories and they aren’t suffering any more.
Mary Ann checks in from Washington, D.C. occasionally.
“Sandy Man” is still doing well and looks good. I enjoy visits with Lester and the dogs. Neighbor Teresa and I went down one day.
Happy belated birthday to my “adopted son,” Danny Reynolds. I had a “senior moment” and clear forgot it—lots going on in December.
It’s time to get serious about my eating habits again—surely need Bod4God classes now.
It really was nice to spend an evening with The Southern Prophets again.
Seen on a church sign: Standing on the promises, not just sitting on the premises.
I surely am enjoying some lemon poppyseed shortbread and a cup of coffee thanks to my new neighbors, the Hiatts. Delicious!
Cooking hint: when rolling cookie dough, sprinkle board with powdered sugar instead of flour. Too much flour makes the dough heavy.
OVEN-BAKED
CARROT FRIES
1-1/2 lb. carrots (about 10 medium size)
2 Tbsp. olive oil
2 tsp. finely chopped rosemary
1 tsp. sugar
1/2 tsp. salt
Pinch of pepper
Heat oven to 425. Line pan with foil. Cut carrots into strips. Combine all ingredients in a bowl with carrots, then dump the carrots onto the pan. Bake until tender and well browned, about 20 minutes. Serve hot or at room temperature.
Food for thought
Worry has no power to change anything in our lives. It is like a washing machine running inside you, agitating your health and emotions. Bring your requests to God, leave then there with Him and receive peace and love.
