Mountain Top Party Line | May 7, 2019

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By Ivalien Reynolds

Here it is the month of May. It seems I hardly saw April. So many things are blooming and are beautiful. Let’s take time to enjoy God’s creations.

On Saturday, April 27, Beverly Woody came up from Martinsville with a friend and picked me up and we headed to Rock Castle Gorge for the day. It was a beautiful day and the scenery was lovely. Mr. Charlie Thompson led us up to the old home place of Beverly and another lady’s ancestor. Then he and Beverly were going to go way up “High on the Mountain” to repair an ancestor’s tombstone. On the way up there was a very steep hole of water, and I thought we were going to stay, but that Beverly got us out of the hole.  I just said, “Thank you Jesus.” While they were gone to the cemetery, me and my new friend sat on the hanging log and enjoyed the sun and all the hikers on the trails. Everyone was so friendly – more to come about this day later.

Hummingbirds and lots of butterflies are here. I just love them.

Thanks to Gloria Biggs for inviting me to lunch at her house on Sunday. Everything was delicious. I loved the pound cake.

I am happy to meet new people that read The Enterprise and my column. It makes me want to do better with my writing.

I was happy to hear Mr. Sam Handy is doing well with his treatments. Please put him on your prayer list. Sam the church dog is one of the sweetest dogs I have met. He is so friendly and chases me when I leave because he knows I have treats. He loves the people and runs to greet them and that tail wags all the time.

Here I am with another bag of Amish books, thanks to Edie Lemon. That is some good reading.

I am hoping to get to the mountain very soon, but I will miss my dearest friend “Miss Claudine.”

 

Food for thought – A lifetime is made up of moments well lived. Be present in each precious moment.

 

Raisin Pudding (Serves 4 to 6)

2 cups flour

pinch of salt

1 tsp. baking powder

2/3 cup of butter or margarine

1/4 lb. raisins

3 tbl. sugar

1 tsp. vanilla

2 eggs well beaten

3/4 cup milk

cream

  1. Sift the flour with salt and baking powder. Rub in the butter or margarine until the mixture looks like fine bread crumbs.
  2. Add raisins, sugar, and vanilla.
  3. Add the eggs and gradually mix in the milk. Beat well.
  4. Pour the mixture into a well-buttered pan (cake tin). Bake at 375 degrees in the oven for 1/2 hour.
  5. Serve with cream.

From Wonderful Ways to Prepare Desserts by Jo Ann Shirley.

 

-Make spuds your buds – “eating fries is like eating a whole other sandwich.” Instead choose a baked potato. It has no fat and no cholesterol. For toppings try broccoli, salsa, or cottage cheese.

 

Pictured- “The Chapel” at Meadows of Dan. It is filled with the art work of Beatrice Farnham. I have fond memories of “Miss Bea.” She did lots of paintings for churches.