By Ivalien Reynolds

It sure was nice to get some days of sunshine and dry things out. The grass and weeds have been going wild. Thanks to Donald Willard and crew for mowing my yard. They did a great job.

So sorry to hear of the death of Mr. Marion Goins. He was a mechanic at Stuart’s Basset-Walker Plant. I have fond memories of Marion and his smile. Love and heartfelt sympathy to his wife, Betty, and the rest of the family.

“Miss” Claudine said she saw a wee hummingbird at her feeder. The babies are coming out to eat now. I have one also. They are so cute.

Thanks to Sue Hall for her kindness to the Food Ministry at Church. It will help a lot.

I’m getting ready to start reading some of the Amish Books Edie gave me. Reading is my way to relax. From a child until now I love reading Christian books.

The Soup Kitchen is taking a much deserved break for awhile. They have been working very hard and deserve a break. If possible I’ll go visit my clients.

My neighbor, Teresa Martin, is trying to rest and heal after a bad fall. Please put her on your prayer list. I enjoyed seeing her on Tuesday and we enjoyed some time on the porch.

Hot fun in the summer time is here and time for the Beach Music festival. Lots of folks come to Patrick for that from other states.

So sorry to hear of the death of Mr. William Blackard. He was my boss at Bassett Walker for awhile. My love and heartfelt sympathy goes out to the family.

I had a nice surprise when my sweet neighbor Adrianna Heath came over with a jar of homemade strawberry jam. She does so many things. I’m really blessed to have her and her husband Jon for my neighbors. God bless you.

Food for thought – To handle yourself, use your head. To handle others, use your heart.

As I was finishing ‘The Party Line,’ Kathy Trent surprised me with a loaf of delicious zucchini bread. Thank you. What a nice surprise.

Recipe: Lemon Pineapple Pie

1 (8 oz.) box sugar free pudding mix

(cook and serve kind)

1 (3 oz.) box sugar free lemon Jell-O

1 cup crushed pineapple (in its own juices)

1 graham cracker crust (reduced fat)

1 1/2 cup water

1 tsp butter

1 (8 oz.) Cool Whip

Mix pudding mix with 1 1/2 cup water and cook until it thickens. In another pan, boil 1/2 cup water, add sugar free Jell-O and stir well. Add one tsp. of butter to Jell-O mixture. Then add 1 cup crushed pineapple. Then add all together. Let cool, then add Cool Whip. Mix and then put in pie crust. Place in fridge until serving.