By Ivalien Reynolds
Sunday was a beautiful day and I thank the Lord I could go to church to the Hebrew class, Sunday school and the service. After church, I decided to drive to On the Run and get gas and eat lunch. Boy I was tired, so I rested all evening and then more food from Gloria’s.
Thanks to Mary Simmons for visiting and I love the fried pie and fruit salad. It’s always so nice when the Simmons family are here at their second home.
Lost phone service, but that turned out ok. The telephone man got that cleared up. Seems the problem was in a box up the road, a wire had burned in two. A few years ago, a mouse had chewed a line. Also had built a nest in the box. I really appreciate all the crews that take care of our utilities.
I still miss my sweet neighbor Vera Plasters. Since I’ve been able to drive, I drive down to her house every day. I turn around and leave. She will always be in my memory.
Thanks to Rhonda and Jerry Morgan from The Jesus House, they sent me some sweaters and 2 pairs of shoes. Everything fit really good. Thank you. Maybe soon I can go back to Jesus House.
I’m really enjoying the book that they gave everyone at Church Sunday – The Word for Today. When I got home, I read 26 pages in one sitting.
Enjoyed a call from Beverly Woody on Tuesday. Mark was on his way home from a road trip.
Men’s Ministry cooked a good supper of chicken noodle soup, chicken and rice. Thank you.
Mary Ann called from D.C. and I was glad to hear she was doing better.
Until next time, God bless you all.
Food for Thought – May we be the vessels through which God’s living water is poured onto a dry and dusting world. Isaiah 58:11 says you shall be like a watered garden, like a spring of water, where waters never fail.
Marshmallow – Date Sweet Potatoes
2 1/2 can sweet potatoes
1- 9 oz can crushed pineapple
6 tbsp butter
1 egg slightly beaten
2 tsp salt
1 tsp nutmeg
18 dates cut up
Brown sugar
8 marshmallows, quartered or 32 miniature marshmallows
Mash sweet potatoes, add pineapple, 4 tbsp butter, egg, salt, nutmeg and dates. Beat until creamy. Spoon into 8 inch round baking dish. Sprinkle with brown sugar and remaining butter. Top with marshmallows. Bake uncovered at 350 for 30 minutes or until marshmallows are golden brown. Yields 6-8 servings.
From the Recipe book Family Recipes of America