Catalpa News........................Mrs. Doyle Hastings
Well, we are now in 2009 and I am hoping we will have a good year. I'm sure we all had the New Year's menu of black-eyed peas and hog jowl. The years may come, the years may go, but may they always find the friendship we share together is the everlasting kind. It's nice just knowing you're there and hopefully you will be reading my column every week for that is one of the nicest things life can send us. If people like me didn't know people like you, life would lose its meaning for I think our friends are sent from heaven above. May the Lord bless all of us and may we all be grateful for his blessings and not fail to thank Him for them.
News is scarce as "hen's teeth" around here, but what little I have to write I will.
The Second Sunday monthly singing will be hosted this Sunday, Jan. 11, by Liberty Valley Church of Christ from 2 to 3 p.m. Harold Foster is the regular minister there and Albert Carter is the regular song leader.
I hope we all made the New Year's resolution to attend church services every Sunday unless our health won't let us.
This Saturday night, Jan. 10, will be our Pickin'n'Grinnin' night at the Town Hall in Petersburg, the time 5 to 9 p.m. All the musicians will stop at 7 p.m. for a break and to eat from the potluck food spread on the big table in the kitchen. The grinners bring dishes of food and we all enjoy the fellowship. We enjoy the good music every second Saturday night in each month. "Ya'll Come!
The Petersburg FCE club will meet the second Tuesday night in each month at 7 p.m. in the Town Hall in Petersburg.
Every Wednesday in each month I hope to be in Collector's Closet (Tate's Store) in Belfast from 10 a.m. to 4 p.m. Mr. Carl Poarch, manager, will be there on Thursday, Friday and Saturday from 10 to 5. Everyone is invited to come by and shop and the old feed granary next door has furniture. The phone number is 931-276-2675.
Our attendance at church Sunday was a little better, but we still have some out and who can't get back due to their health. David Hemphill continues to have serious health problems, June and Gary Douglas were not with us at either service. In my news last week, I wrote that we were so glad they were able to be with us for both services. We were glad to have Mike and Tammie Kellar, Gail and Bobby Porter able to be there and we welcomed Evan Watson at the morning service. Terri Lyn Pack misses due to her health. Let us all continue to pray for the sick and shut-ins.
Bro. Carpenter and Alice were still on their holiday vacation and Bro. Damon Lundy brought us a fine lesson Sunday morning and evening. He also taught the adult Bible class. We all enjoyed his lessons and were glad to have Mrs. Lundy and their two sons accompany him. He preaches on appointment and works at Kantus. He preaches part-time also at Yell Church of Christ. We all hope to have him come back to Catalpa when Bro. Carpenter is away.
Some more January birthdays after January 11th that I know about. Jan. 12, Starr Murdock; Jan. 14, Brandy Taylor; Jan. 14, April Smith Garshnick; Jan. 17, Bethany Clouser; Jan. 20, Larry Smith; Jan. 24, Lindsey Mae Clouser; Jan. 24, Joyce Burns; Jan. 24, Mona Riner. Happy Anniversary to Mr. and Mrs. Howard Haislip, Jan. 21. Also Jan. 21 would have been my and Doyle's 70th. We had 67 years and seven months together. May the Lord bless all these special people with more special days to come.
The Catalpa Community and Church extend sincere love and sympathy to Mr. and Mrs. Wilford Rudd of the Yell Community in the death of Mrs. Rudd's brother John Spivey, age 69.
Della and Wilford formerly lived here on the Delina Road and attended church at Catalpa. We love them dearly and our love and prayers are with them. John had been in poor health for a long time. There were seven in the family and he was the first to go. I'm sorry not to have the obituary. The funeral was at Bennett-May Giles County Funeral Home. To his immediate family and to all his siblings sincere loving sympathy is extended.
Mr. & Mrs. Meriel Pack from Catalpa went to the visitation.
I had a long talk with Della Mae Rudd, his sister, on the phone. She and Wilford are doing a great work at Good Samaritans in Lewisburg. Their health is not so good, but they love their work of helping those who are less fortunate. They are a fine Christian couple and attend Sunday morning services at Westvue Church of Christ.
Thanks to the Tribune, my ad about the three dogs that were dropped off at our house, needing a good home has helped. Hopefully, all three may have a home now.
Now for the recipes:
|Country Fried Ham Biscuits|
3 slices country ham, about 1/4 inch thick
1/4 cup coffee
1/4 tsp. sugar
6 large biscuits, cooked
Fry ham on each side in greased heavy skillet (iron). Remove ham from skillet. Stir in coffee and sugar scraping bottom of skillet. Put ham back in gravy and simmer until hot. Split biscuits open on plate. Put ham slices in them and 1-2 teaspoons gravy each. Serves 6. I carry a plate of this ham and biscuits and a plate of sausage and biscuits to the Pickin'n'Grinnin'; they are all ate.
I fry one pound bulk sausage into about 10 patties and put them into biscuits to send to Pickin'n'Grinnin' supper, and if I aim to fix the sausage, I use about 1/2 of the grease in the skillet and make gravy. Brown about 2 tablespoons of flour in the grease, stirring constantly. Add about 1 1/2 cups milk and enough water to make gravy as thin as you like. Break up about 2 of the cooked sausage patties and crumble in the gravy, if desired. Salt and pepper to taste. Serve over hot biscuits. I make the gravy when I fry sausage and the red-eyed gravy with the country ham.
Breakfast is my best meal. I also like Sausage Grits.
1 lb bulk pork sausage
3 cups hot cooked grits
2 1/2 cups shredded cheddar cheese
3 tablespoons butter or margarine
3 eggs, beaten
1 1/2 cups milk
Cook sausage until brown in heavy skillet, drain well. Spoon sausage into slightly greased 9x13 inch baking dish. Combine hot grits, cheese and butter. Stir until cheese and butter are melted. Combine eggs and milk, stir into grits. Pour over sausage. Bake at 350 degrees for 1 hour. This can be made ahead and refrigerated overnight, then cooked the next day.
I have appreciated getting some pecans given to me this fall, as I like to make pecan tarts often. I buy the aluminum pastry shells (8 in a box) and make the filling by my pecan pie recipe (recipe on Karo (red or white) bottle).
I will close for now. I hope you like my breakfast dishes. I forgot to tell you we eat a bowl of oatmeal every Sunday morning instead of ham or sausage or grits.
Hope to see you next week via The Tribune.