By Ivalien Reynolds
We have been having a lot of rain in our area lately. When the sun does come out, I appreciate it more.
Thanks to the Morgan family for the giant valentine, the biggest one I ever got. I put it in the back seat of the car, so it’s always with me.
Also thanks to pastor Marion for the chocolate dog. It’s so cute that I hate to eat it but who can resist some chocolate?
Please put a special young man on your prayer list. His name is Andy and really needs a healing touch.
Keep Miss Claudine Wood in your prayers as she is taking therapy.
Edie Lemons is so kind and always passing out goodies. Sunday, we got to try grapefruit mints. They were good.
Thanks to David Mabe for fixing me coffee every Sunday morning when we attend The Hebrew class. Alan Rakes is going strong as the teacher. The knowledge that Alan has is so amazing.
It was good to see Dennis and Mary Simmons again when they came up for the weekend. Also, thanks to Mary for my delicious fried apple pies. It’s so good with a hot cup of coffee.
Sure was good to talk to my sister-in-law, Hilda Nittler who lives in Bassett. I love my sister-in-law and her family.
We sure had a lot of rain and some snow. I’ll be thankful to see the sunshine again. But whatever we get is what the Lord sends and He knows best.
I would love to have some photos for the Party Line and I will return them to you.
Food for thought – We may be many things in this world, but by Heaven’s reckoning, we are still the little children of our gracious Heavenly Father.
German Vegetable Soup
(From a Pennsylvania Dutch cookbook)
1 large soup bone????????
2 quarts cold water
2 cups lima beans
2 cups grated corn
2 cups chopped cabbage
1 large turnip, diced
1 carrot, diced
1 onion, diced
1 tablespoon salt
1/2 teaspoon pepper
2 cups canned tomatoes
1 teaspoon flour
1/2 cup milk
Wash soup bone, put into six quart pot with water, cover and bring to a boil. Cook on low heat for two to three hours. Remove soup bone from pot, and skim off fat. Add all vegetables except tomatoes. Stir in salt and pepper. Cover and cook on low heat for 20 minutes or until veggies are tender. Stir in tomatoes, blend milk with flour; stir into soup. Bring to boiling. Cook two to three minutes. Serve hot. Makes 12 servings.
