The stew to benefit Sandy Ridge Community Center was a huge success. I spoke with Lena Priddy and she said they had so many pre-orders for stew that they were not even able to fill all the orders and had to turn people away. The committee would like to thank all those who helped prepare the vegetables for the stew, David Manuel for cooking the stew, everyone who helped out Saturday, and of course thanks to all who purchased.
I have an update from Randy and Sandy Cook concerning True Light Baptist Church. Work has begun to install the duct work and they would like to thank Shew’s HVAC for all their help. Doors may open in the near future.
We had an amazing time Saturday night at the community center at the bluegrass music event. Both groups were fantastic and if you didn’t make it to the show, you missed out. Thanks to Barbara Spencer who came in her wheelchair to help out at the door. Thanks to Junior Hall for always being so dependable and setting up the chairs every month. Thanks to Hassell Carter for manning the raffle ticket table. Mark your calendars for Saturday, April 14 as Sandy Ridge Music Association, with the assistance of the Ruritans, host the Inaugural Bluegrass Open Jam. Gates will open at 10 am at Doug Stanley Farm. Bring your chair and enjoy a day of endless bluegrass and gospel music. There will be food, crafts and several kid friendly activities throughout the day. $5 donation is greatly appreciated and children 12 and under will be free.
Please continue to keep Lena Priddy in your prayers as she undergoes more back surgery on January 25.
Sympathy is extended to the family and friends of Amy Joyce Ore who passed away on Friday, January 12.
QUOTE OF THE WEEK
“Anyone can hide. Facing up to things, working through them, that’s what makes you strong.” ― Sarah Dessen
TRIED AND TASTED RECIPE
Black Bean Brownies
1 (15.5 oz.) can black beans, rinsed and drained
3 tbsp. vegetable oil
¼ cup cocoa powder
1 pinch salt
1 tsp. vanilla extract
¾ cup white sugar
1 tsp. instant coffee
½ cup milk chocolate chips
Preheat oven to 350 degrees. Lightly grease an 8 x 8 square baking dish. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture. Bake until the top is dry and the edges start to pull away from the
sides of the pan, about 30 minutes.
My daughter baked these the other day, and they are the best brownies I have ever tasted!
Contact Carolyn Craig at 613-5315 if you have Sandy Ridge news.