By Ivalien Reynolds

It was a beautiful Mother’s Day. The Lord gave  us some nice weather.

All the mothers at church were honored and given nice gifts, and we had a nice service. To top my day off, I had lunch at Charles and Gloria Biggs home. Teresa gave me a neat gift (Pioneer Lady soup bowl). I got cards and my step-son sent me some money. Then a nice gentleman gave me money to eat at On The Run. I got a lot of nice calls. I was truly blessed.

Beverly Woody sent me a lot of nice photos of Miss Claudine Woods’ 98th birthday party. They are really good. She’s a good photographer.

Continue to keep Linda Roberts on your prayer list.

The hummingbirds are eating good in the mornings and evenings but they seem to stay hidden in the azalea bushes during the day. I still have azaleas blooming and they enjoy the hot pink ones a lot.

The Jesus House Clothing Ministry has a lot of really nice clothes for everyone, for babies on up to grandma and grandpa.

I sure did enjoy the family day at Nettle Ridge Methodist Church. There were bouncy toys for the kids, lots of good food, friendly folks and nearing time to close, Concord Methodist Church arrived with homemade ice cream in three flavors. I consumed a lot of calories that day – a very nice time.

So sorry to hear of our friend “Papa” Ronnie Witt death. Papa loved his dogs, windmills, and music. In 2012, he gave me his parents Bible which I will cherish always. Farewell papa and love and heartfelt sympathy to the family.

Thanks to Danny Reynolds for the pretty mother’s day card with a beautiful verse. I will treasure it.

So sorry to hear of the death of Mr. Leon Fain. My love and heartfelt sympathy goes out to the family.

The soup kitchen had a big variety of food when I went to pick up for my clients. Pintos, green beans with potatoes and potato soup.

Food for thought – never lose a chance of saying a kind word.

Recipe

1 package (18 1/4) ounces lemon cake mix

4 eggs

1 can (15 3/4 ounce) lemon pie filling

1 package (8 ounce) cream cheese, softened

1/2 cup butter or margarine, softened

2 cups confectioners’ sugar

1 1/2 teaspoon vanilla extract

In a large mixing bowl, beat the cake and mix with eggs until well blended. Fold in the pie filling. Spread into a greased 15x10x1 inch baking pan. Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted comes out clean.

In a small mixing bowl, beat cream cheese and butter and confectioners’ sugar until smooth. Stir in vanilla. Spread over the cake. Store in the fridge. Yield 30-35 servings.

Easy way to enjoy sweet potatoes in the summer – wash and peel, cut in 1/2 inch slices. Cook on the grill, brushing each side with butter several times and turning often until tender.