By Ivalien Reynolds
We sure did get a lot of rain for a few days and it was bad, but then I think of all the people in the bad floods. Ours then seems like a small thing, doesn’t it?
Thanks to the lady that gave me a bag of different cards. That was so thoughtful. I am going to share them with some who also will appreciate them.
It has been nice to have neighbor Teresa help out with the paperwork while Linda is out. It is a lot of work and we appreciate Teresa helping out. Lately it has been quite busy.
Edie Lemons is so caring and is always doing something to brighten up someone’s day. I found a family that will love the quilt you made and I will tell you about that when I see you.
Please put Geneva Foley on your prayer list. She is not feeling well at this time.
The Soup Kitchen building is well organized since we had a work day. It is well stocked with a lot of canned goods.
Stopped by to see my 103-year-old neighbor “Miss” Vera Plasters. Her yard and porch are beautiful and the hanging baskets near the entrance are the largest I have ever saw. Her porch is decorated for July 4.
My mornings are still kind of sad because I miss talking to “Miss” Claudine Wood up on the mountain.
My neighbors, the Hiatts, have the prettiest Hollyhocks. I take time to enjoy them when I drive by. Grandma Dollie had Hollyhocks planted all through her garden.
I want to say thank you to the Men’s Ministry for the good hamburger steak meal on Wednesday night at the Patrick Springs Pentecostal Holiness Church. I appreciate you.
Still keep Linda Roberts on your prayer list as well; she is still in Blue Ridge Therapy.
Food for thought – Saying a small prayer whenever you are troubled helps us remember that though there are many things beyond our grasp, all is in God’s hands.
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.
(Thank you to Beverly Woody for the recipe cards.)
