By Ivalien Reynolds
It was a nice weekend, sunshine and temperatures were comfortable.
When I got home from church on Sunday, there was a bag in the chair on the porch. It was a loaf of zucchini bread from Mary and Dennis Simmons. It was delicious. Thank you! Sorry I missed you!
It was nice to eat lunch at Charles and Gloria Biggs’ home on Sunday. Thanks for inviting me.
Bible School at church is going well. I enjoyed the Bible Study by Pastor Marion. The craft was a neat birdhouse which we pained and decorated. A lot children were there and having a lot of fun.
Guess the deer will have to find something else to eat since my June apples are almost gone. I saved a lot and shared with others.
My 103-year-old neighbor, Miss Vera Plasters, was having a good day when I went by. She was watching TV and enjoying some well-known ministers discussing topics. Miss Vera is amazing.
The 4th of July is always a nice day in Patrick County, with music, fireworks and fun games. When I was living on the mountain and a member of the Vesta Rescue Squad, the 4th of July celebration was a big day with lots of people. There are so many good memories of the 4th of July on the mountain. I admire the younger generation for still doing this. I also have lots of good memories of the 4th working at Poor Farmers’ Farms.
We finished up the Patriotic Bird Houses at Bible School and they really looked good, also much easier than String Art.
Food For Thought – One word or a pleasing smile is often enough to rouse up a saddened and wounded soul. One time I spoke to a lady who I hadn’t seen before and she said to me, ‘thank you for speaking to me.’
1 cup of all-purpose flour
6 tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups of vegetable shortening
1 1/2 cups granulated sugar
1 large egg
1/4 cup water
3 cups of rolled oats
Preheat oven to 350 degrees. Combine the flour, cocoa, baking soda and salt. In large bowl, cream the shortening and sugar. Beat in the water. Gradually blend in the dry ingredients. Stir in the oats. Drop the dough by the spoonful about 1 1/2 inches apart on an ungreased sheet pan. Bake for 10-12 minutes or until lightly-colored. Transfer to wire to cool.