with Vickie Ellis
Hello to all from this little corner of the world. The sky was blue, and the sun was out on Saturday. The temperature was 43 degrees, and there was a slight breeze. What a great day! We have certainly had an unusual winter thus far. The forecast for the coming week calls for a chance of rain Sunday. I had heard there is a chance of snow Thursday, but I will have to see it to believe it. The temperatures range from 43 to 57 in the daytime and 30 to 46 at night. Doesn’t sound like snow to me. Again, we will see how Mother Nature feels. Enjoy your week.
We enjoyed our time with the Friendship Community club last night. There was a LOT of delicious food. We also enjoyed playing cards. We meet on the third Friday of the month and invite you to come and enjoy a few hours of simple fun.
It is good to see Pat Connor back working at the convenience center now. Glad you are back and take it is getting up to speed.
Congratulations to Kendyl Davidson for placing on Chancellor’s Honor Roll at UT Martin.
Condolences to those who have lost loved ones. Prayers for God’s comfort and strength during this time in your life.
Happy birthday to Kenneth Williams and Walter Willis, 1-23; James Ellis, 1-24; and Kirbi Fahs and Matt Dickey, Jr., 1-26.
Please continue to remember these in prayer: Sheila Berry, Joe Bingham, Marie Bishop, Robert Brewer, Jackie Chambers, Shirley Kendrick, Martha Mainord, Adisyn Matthews, Janeane Moore, Debbie Morris, LaVelle Page, Pam Priddy, Jesse Pugh, Logan Rencher, Todd Rencher, Jake Richardson, Jeff Sells, Cathy Sisson, Kevin Thurman, David Tucker, Tony Tucker and Adam Wise. Also, pray for our military, law enforcement, our country and first responders.
Cornbread Salad: you will need one (8.5 ounce) package cornbread mix, one envelope ranch style dressing mix, one cup of sour cream, one cup of mayonnaise, half a cup of chopped green pepper, half a cup of chopped sweet red pepper, half a cup of chopped onion, three large tomatoes (chopped), one (16 ounce) can pinto beans (drained), two cups of fresh or frozen corn kernels, two cups of shredded cheddar cheese, and 10 slices crumbled, cooked bacon. Bake cornbread mix according to package instructions and crumble. Combine ranch style dressing mix, sour cream and mayo in a small bowl. In another bowl mix together peppers, onion, tomatoes, pinto beans and corn. In a three-quart salad bowl, layer half of the cornbread, half of the vegetables, half of the cheese, half of the bacon and half of the dressing. Repeat layers with remaining ingredients. Cover and store in the refrigerator until ready to serve.
I pray you all have a wonderful week and may it be filled with love, joy, peace and blessings. Remember: if you have news, please email me at mimmiepots@gmail.com. I would truly appreciate any news. People from here and those who have moved from our area but still want to keep in touch through the newspaper are hungry for news from home.
Until next week, Happy Trails to You.
