By Ivalien Reynolds

The Christmas season here was exciting and kind of like Christmas in the olden days. I was blessed in many ways.

The young people from Patrick Springs Pentecostal Holiness Church came and sang carols and brought me a food box. I have always enjoyed the carolers over the years. Pastor Mark Wright and his wife, Cindy, brought me a really nice fruit basket. I got 80 plus cards from different states. I enjoyed going to Gloria and Charles Biggs’ on Christmas Eve and then to my sister-in-laws on Christmas day and also to Leroy and Jackie Spencer’s for a delicious breakfast. Mary Ann sent nice gifts and homemade cards. Sue Hall gave me beautiful cards to send – Thank you.

Sure was good to see Dillon Ratliff again when he and his dad, Brian, came by. Thanks for the nice gifts.

I sure enjoyed the get-together at The Enterprise and met some new people. The food was delicous also.

Thanks to Critz Elementary School for the nice boxes of canned goods for the church food ministry. It is really appreciated.

“Miss” Claudine Wood really enjoys her Christmas cards every year and displays them. She got lots of things and enjoyed all the company.

Van and Donna Rowe enjoyed having their children come home for Christmas this year.

A very nice gentleman baked an apple cake for us workers at the church food ministry. We enjoyed that a lot. Thank you.

“Sam” the church dog spent the day at the food bank with us on Wednesday. Everyone enjoyed him.

I guess now it’s time to settle down and get ready for 2019. Time is going by fast isn’t it?

Food for thought – No change endures unless it is accompanied by a change of heart.

Sausage-Potato Cheddar

1 pound smoked sausage, chopped

2 tablespoons butter

1 onion, chopped

1/2 cup celery

3 cups potatoes, cubed

3 cups chicken broth

1/2 cup sour cream

10 3/4 ounce cream of mushroom soup

1 cup milk

Melt butter in a Dutch oven and sauté onions and celery until onion becomes transparent. Add potatoes and chicken broth, bring to a boil, cover, reduce heat and simmer until potatoes are tender. In a small bowl, combine sour cream and mushroom soup. Add to chowder, and then stir in milk. Heat, but do not boil – makes 6 to 8 servings.