The Harrisons had another great but busy weekend. Jake Harrison led the music at Pine Grove and sang the special. He always does a very good job.
Prayers for Darlene Moorman, who has been in the hospital for a few days. Darlene went in Saturday before last and came home last Tuesday. She said it had something to do with oxygen leaving her brain.
Lila and Garry Myrick motored to Greenwood last Tuesday morning, where Lila started the injections in her eyes. I’m glad you did good your first time, Lila.
Wanda Crawford was taken to the ER last Tuesday night with a possible stroke! As of Wednesday night, she still had not heard anything.
Myra Jackson returned home from her trip to Arizona early last Tuesday morning. I think she had such a good time that she is ready to go back. Calm down, Myra!
Freda Weir is doing good after having shoulder surgery in Oxford Wednesday, May 22. She got to come home that afternoon. Frank will have a lot of “honey do’s” for a while.
Happy birthday to Mary Brett Hartley, June 1; Alex Ferguson Ballard, June 7; Jake Rose, Kelly Parrish, Charles and Jonnie Sivley, who share a birthday June 8; and to Dusty McKibben, who celebrates his birthday on the 10th. I pray you all have a wonderful day celebrating your special day.
Sheila O’Bryant says her precious momma had a 30-year anniversary this past Sunday, May 19. She has been and continues to be cancer free!
Sheila said her daddy took her momma out to Jake and Rips to celebrate, “but really my momma told him he was taking her out for this 30th year being cancer free!” Praise God, she continues to be such a blessing to the family, said Sheila. “I wouldn’t know what to do without her!” Congratulations, Milton and Sadie Harper!
Recipe for the week: Pineapple juice cake
For the cake:
1 (15.25-ounce) box yellow or butter cake mix
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs
For the glaze:
2 cups powdered sugar
3/4 cup pineapple juice
4 tablespoons unsalted butter
Preheat the oven to 325°F and grease and flour a 10- to 12-cup Bundt pan.
Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze.
In a small sauce pan, combine the powdered sugar, pineapple juice and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan.
It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, then invert the cake onto a serving platter. Allow to cool completely before serving.
Thought for the day: Chase your dreams, but always remember the importance of enjoying the journey.
