Greetings to all from the Eolia Christian Community Outreach Center.
“A talebearer revealeth secrets: but he that is of a faithful spirit concealeth the matter.” Proverbs 11:13
In our little valley of Eolia surrounded by white mountains, the falling snow swirls around our cabin making the outside world a hazy blur of white. I can see an occasional car slowly creep down the snow-covered highway. Everything around seems to have slowed down, including time.
I find this scene to be very peaceful and tranquil. It reminds me of a snow globe, except we’re on the inside looking out. I reckon sometimes that can be a good place to be.
During these snowy days not much is happening at ECCO except sorting through boxes of clothes and household items for the thrift store. Although we’ve been surprised when some people will brave the weather, maybe from cabin fever, and venture out. I find this is a good time to clean out closets and drawers.
Believe me, when it’s sunny and warm, that’s the last chore on earth you want to do. I’ve also found these cold, snowy days are great for trying out those longawaited recipes I’d been meaning to make but kept putting off.
One is a recipe for coconut cream cake, which the volunteers at ECCO said they loved. They and my family are the food critics for my new dishes.
When I worked at Shortstop Grocery, Jim Smith, driver for the Mayfield Ice Cream Co., brought me a cookbook from his church, Esserville Freewill Baptist, where he pastors. He told me the ladies in his church were some of the best cooks around and from the looks of this worn and stained cookbook, I believe him.
Since all mountain folks are familiar with soup beans, I’d like to share with you a recipe for soup bean pie from this cookbook: 1 lb. ground beef, 1 medium chopped onion, 1 medium green pepper chopped (I prefer a couple of hot peppers), 1 can pinto beans, 1 large can tomatoes, salt and pepper to taste.
Brown beef. Add onions and pepper and cook until tender. Place in bottom of baking dish. Pour beans over meat; add tomatoes.
Make a thin cornbread batter and pour over mixture. Bake at 400 degrees for 20 or 25 minutes or until brown.
This is a comfort food, stick-to-your-ribs dish that is perfect for cold, snowy days. If a small bead of sweat breaks out on your forehead and your nose starts to run, you’ll know you’ve added too many hot peppers. But even then it’s so good your tongue will beat your brains out.
With that said, I’ll leave you with this thought for the day: Whoever gossips to you will be a gossip of you.
Community Bulletin Board: Good News Club, Wednesday 6:30-7:30 p.m. at the Eolia Mission for children 3 and up. Kid’s Time Friday 10-11:15 a.m. at ECCO, Cumberland River Volunteer Fire Department meets the second Sunday of each month 11 a.m. at the Partridge station, volunteers welcome. Partridge Lions Club meets the first and third Tuesday of each month, 6:30 p.m. at the Ovenfork Senior Citizen Center, come and bring a guest. Bible study with Dave Hammond and others, Monday evenings 7 p.m. at ECCO, all welcome.
This week our prayer list includes Garland Couch, Ila Gay Sturgill, Judy Branham, Judy McKnight, Bent Shepherd, Richard McFarland, Don Brown, Bear Hissom, Raymond Kiser, Ralph Nease, Lucy Maggard, Stephanie Estep, Lillian and Nora Walker, Pat Shelton, Roger Shelton, Jack and Marie Snell, Dorothy Nease, Helen Chapman, Jeff Chapman-Crane, Tony and Brenda Gross.
Also to be lifted up in prayer are those enslaved by drugs and alcohol, may they be delivered, ours troops in Afghanistan and Iraq, the United States, our president and the leaders of our country, all the children hurt by war, and the ministry of ECCO.
Our email address is firstname.lastname@example.org.
Until next week from myself and the folks at ECCO, God bless.