By Ivalien Reynolds
We had some stormy weather and high winds with a tornado watch. Then Easter Sunday was beautiful. Then some people in other areas had tornados, high winds and damages. Keep them in your prayers.
Sunrise Service at church was pretty with the sun shining bright. The choir had beautiful singing. Then I was off to Charles and Gloria Biggs for Sunday lunch and lots of good food. Thanks for inviting me.
Edie Lemons came to church passing out cute handmade rabbits with candy inside. She does the cutest things and is always doing something for others.
It was so good to see a 98-year-old man at church. He was a really handsome gentleman. He has quite a story to tell and it’s a good one.
The hummingbirds and butterflies are really busy enjoying the azaleas and the hummingbird nectar.
A very special lady in our county is celebrating her 100th birthday and still doing lots of things. I’ve always enjoyed seeing her. I remember when she hauled two pickup loads of mulch; she was already past 90 then. Happy Birthday to Jessie Mae Vernon. You are special.
I am still excited about going to the Daylily Farm up in Floyd. All of the music was so good and I saw folks that I knew.
Happy belated birthday to William and Gladys Collins, who celebrated together. Both of them have birthdays on the same day.
Thanks to Ruby Asburn for the nice albums of Amish post cards. I love it because they are photos of things we saw on the trip to Amish country.
Also, thanks to Mark and Beverly Woody and Blue for the beautiful flowers. I was really surprised when Stuart Florist brought them. They are always so thoughtful and kind to me.
Mary Ann called from D.C. They had lots of people attending the Easter services.
Food for thought- It is a great thing to know the season for speech and the season for silence.
Chocolate-Lemon Dessert Cookies (Drop Cookies)
Yields 3-4 dozen
2 Tbsp. packaged lemon dessert
3 Tbsp. cold water
1 oz. semisweet chocolate
1 14 oz. can of sweetened condensed milk
1 1/2 cups shredded coconut
1 tsp vanilla extract
- Preheat the oven to 350 degrees. Lightly grease two baking sheets.
- In a saucepan, stir the lemon dessert, cold water and chocolate over low heat until smooth. Stir in the condensed milk. Cook for 3 minutes, stirring constantly. Remove from heat and stir in the coconut. Stir in the vanilla extract.
- Drop big spoonfuls onto the prepared sheets.
- Bake for 10-12 minutes, until lightly colored and firm to the touch. Transfer to wire racks to cool.
Hint for cookie baking-For the very delicate butter type cookies, it is best to use butter to grease the pans.