The Hartley Sentinel-The Everly/Royal News - Serving O'Brien & Clay Counties

Happy Thursday to all! I hope this article finds you well and enjoying the summer as it whizzes by, seemingly at the speed of light! Can you believe July is nearly over? How can this be?!

I write you as I come off of an insanely busy and rewarding Royal Fun Days weekend. The amount of time, talent, effort, blood, sweat and tears that goes into the planning, preparation, and day-of operation is an honorable feat and makes me extremely proud to say that I live here.

So much goes into Royal Fun Days, and sometimes that can be a thankless job. There are many that make this weekend go off without a hitch – too many to name or count. However, at the helm is none other than my friend, Anne Hagedorn.

Anne is nothing short of crazy; however, her crazy is backed by a tenacious "can-do; will-do" attitude. If she says she is going to do something, then you better move out of the way or jump onboard because it's most assuredly going to happen.

She rebirthed the idea of Royal Fun Days because she wanted to bring it back to life after its brief hiatus. As the owner of Haggy's, she obviously enjoys the business uptick that Royal Fun Days offers, but she is also very passionate about her community and loves to help others to have a good time within our town walls.

Just as Anne is a crazy can-doer, she is also one heckuva party-thrower. And what better way to throw a giant party then throw one on behalf of the town. Her posse of Royal Fun Days volunteers are like-minded in that they just want to have a bit of community fun and let Royal have some spotlight where it's due.

From Friday's Trivia Night to Sunday's Pancake Breakfast and all of the festivities in between, the Royal Fun Days volunteers showed up ready to spread cheer and have a lot of fun around the town of Royal. To see volunteers doing everything from working UTV-ride registration and handling the luncheon, to manning concession stands or running prizes down to BINGO...was a pretty fantastic energy to be surrounded by and sight to behold. All were happy to be there. And trust me, these people are busy. They could have easily said "no" and went about their precious summer time, but they chose building and celebrating community. How wonderful is that?

My girls had a blast in the kiddie parade, going as Lilo and Stitch, and enjoyed numerous other fantastic events such as the kid's games, face tattoos, ping pong drop, a delicious Cattlemen's burger, BINGO, and inflatables. They slept like rocks until church the next morning. So did Josh and I.

To all that participated in, volunteered at, helped create ideas for, or just solely showed up to enjoy the days events...you are amazing and we are so grateful for you and your efforts! Thank you!

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I do have a bit of Coffee Shop Wisdom from Bethlehem's Pastor Mark Wilms. He sends "All truth has to do is exist. A lie has to be invented." Another fantastic deep-thought from Pastor Mark. Thank you again for sharing your wisdom with us!

Speaking of church, I dropped my 9-year old, Dorothy, off at Ingham Okoboji Lutheran Bible Camp this afternoon. She was so excited – mixed with a slight nervousness that is normal, as it's her first overnight camp. She has three friends along to share in this amazing experience with her and I simply can't wait to pick her up on Tuesday and hear all about it! Camp was such a pivotal piece in my faith puzzle and was where I created many precious memories that I hold dear. I developed a solidified faith at camp that has never left and I am so excited that my big girl now gets to experience all of that herself. She will have the best time; I just know it.

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I will leave you with another near-perfect recipe from my Hope Lutheran Cookbook. Enjoy and have a blessed weekend ahead!

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Molasses Sugar Cookies

By Mae Pearson

Ingredients:

¾ c. Crisco

1 c. sugar

¼ c. Brer Rabbit molasses (gold label)

1 egg

2 c. flour

½ tsp. cloves

½ tsp. ginger

1 tsp. cinnamon

½ tsp. salt

2 tsp. soda

Directions:

Melt shortening in 3 or 4 qt. saucepan over low heat. Remove from heat; add sugar, molasses and egg. Beat well. Add rest of ingredients. Mix well. Form into balls the size of a walnut and flatten with glass dipped in sugar. Place on greased cookie sheet 2 inches apart. Bake in 375 degree oven for 10-12 minutes. Yields 50.

Sentinel-News contributor Iesha Toft lives in Royal.