By Iesha Toft
S-N Contributor
Bits 'n Pieces
One busy, but blessed, weekend
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IESHA TOFT/SENTINEL-NEWS
Family fun at the Meyer lake house in Lake Park as grandkids and their Papa enjoy a dip in Silver Lake before fireworks last Friday.
I hope everyone found the long and beautiful holiday weekend to be a fantastic one!
We are exhausted, but our cups overflow as we were blessed to spend time with most of our families, cherishing time with one another making memories.
This weekend, and every holiday weekend for that matter, just seems to fly by so quickly. I am a firm believer that after every holiday weekend there should be a required vacation day or two to recoup from said holiday. A bit overkill maybe, but I deem it nearly necessary at this point!
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I am without Coffee Shop Wisdom this week; however, I do have some good advice from one of my grandparent's favorite country western artists, Dolly Parton: "Always be true to yourself, what you believe and where you came from...you'll need those roots sooner or later." And from their other favorite artist Johnny Cash: "You build on failure. Use it as a stepping stone. Don't forget mistakes, but don't dwell on them. Don't let them have your energy, time or space."
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I don't have much more to discuss today as my brain is working on partial capacity after the long weekend. Thus, I will leave you with another Hope Lutheran cookbook favorite. May you all have a wonderful week ahead, enjoy the rain, and remember to make the most of your summer with family and friends, cherishing the time we get together. Have a blessed week everyone!
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Ginger Crisps
By Bonnie Fell
Ingredients:
2 c. flour
1 tsp. soda
1 ¼ tsp. ginger
1 tsp. cinnamon
½ tsp. cloves
½ tsp. salt
2/3 c. lard
1 c. sugar
1 egg
¼ c. molasses
2 Tbsp. water
1/3 c. sugar
Directions: Sift together flour, soda, ginger, cinnamon, cloves and salt. Cream lard and 1c. sugar. Add egg, molasses and water; beat well. Stir in dry ingredients, blend well. Shape dough into balls, size of small walnut. Roll in 1/3 c. sugar. Bake in moderate oven (350 degrees) for 12-15 min. Makes 4 dozen.
Sentinel-News contributor Iesha Toft lives in Royal.
