By Ivalien Reynolds
November got off to a busy start in our area with lots of good things happening. There was that good country breakfast at Providence with my friends, Pastor Jim Churchwell and Mike and Sue Hall. They are a joy to be with.
There, the young people had their yard sale, car wash, and hot dog lunch. The food was good and the service was great. These teens work hard.
Thanks to Edie Lemon’s for some more Amish books – good reading on winter nights.
I appreciate the kind words from Sally Smith about the Party Line. She likes the recipes. I’ll keep looking for more.
Time to get the shoe boxes for children ready for Christmas. I’m working on mine. This brings a lot of joy to children that won’t get anything for Christmas.
So sorry to hear of the deaths of Mr. Alvin Fain and Mr. Buddy Crank. Keep these families in your prayers.
Another truck wrecked coming down the Lovers Leap mountain. I’m thankful that the driver will be okay. In my life time, I’ve seen a lot of wrecks there when I drove up and down and had a job at Bassett Walker.
It was a busy time for the food ministry at Patrick Springs Pentecostal Holiness Church. In October, we had 649 people sign in and the people in the households was 2,056. Thanks to everyone who helped us to have enough food. Another blessing!
I had a prayer answered. My cataract on my eye had not grown enough for surgery right now. We see in July — what’s happening. I appreciate my eye doctor. Dr. Law is so kind.
Thanks to Mark and Beverly Woody for the beautiful flowers in memory of my beloved son, Ronald and special grandson, Chris. Thanks to Jackie Davenport for her lovely note. She never forgets.
Food for thought — No change endures unless it is accompanied by a change of heart.
Corn Chowder
1 tablespoon margarine
2 tablespoons minced onion
2 tablespoons minced green pepper
1/2 cup celery, thinly sliced
2 tablespoons flour
1 10.5 ounce can condensed light cream of chicken soup
2 1/2 cups skim milk
dash of thyme leaves
dash of Tabasco Sauce
1- 8-ounce can whole kernel corn
chopped parsley, optional
In medium saucepan, sauté onion, green pepper and celery until golden brown. Stir in flour, followed by soup, then milk. Heat, stirring until boiling. Add thyme, Tabasco sauce, and corn. Heat to boiling. Serve garnished with parsley. Yield 5 or 6 servings.