ANNOUNCEMENTS: Christmas happenings: Crafts Festival on Main-December 7; Small Town Cruisin’ on Main-December 14 and Downtown Christmas Popup–December 14.
“Christmas Love” a moving and uplifting Christmas concert will be presented by the Adult Choir of First Baptist Church of Morton on December 8th at 6:30 pm.
Personal appreciation to those who shared the bounty of their Thanksgiving Eve meal, those who invited Brian and me to join in Thanksgiving blessings in their home and for the opportunity to share treats and to dine out with family members and their extended families. A first since the passing of our husband, son, brother and uncle. God Bless you! (You know who you are).
Congratulations to: Tadlock Stockyard for100 Years of operation as a family owned business in Scott County and beyond.
To: David and Sandy Tadlock owners of the above local business on the announcement that they will be honored as this year’s Citizens of the Year. Festivities surrounding this occasion will be a reception at Colbert Commons from 3:30-5:00 p.m. after which they will serve as Grand Marshals of the Forest Christmas Parade (both on Thursday, December 5th).
To: Evan Derrick on performing the role of Linus in the Meridian Little Theater production of “It’s a Charlie Brown Christmas.”
Prayers and concern for: Clemmie McDonald, Bea Phillips and continued concern for Ann Ross of West Point and Brenda Greggory of Louisville.
Sympathy to the families of: Percil “Bob” Bailey, Otha R. Bailey, Audrey Fay Huff Dillon, Roshea Rodriquez McCoy, Jr., Charlie Youngblood, Marilyn Gibson, Willie Mae Hamilton and Cathy Lee Courtney.
Travelin’, visitin’ and such: Jeanette, Eddie and Karen Wade are taking pride in sharing the performing arts with their Great Grands/Grands, Troy Melvin, Christina and Rachel. They have been enjoying plays at various theaters in the state and Ballet performances “The Nutcraker Suite.”
Sittin’ and thinkin’: December, from the word decem “ten” because this had been the tenth month of the early Roman calendar. A gift idea for Christmas…Candy Cane Bark. Ingredients: 10 candy canes, 12 ounces dark chocolate chips (melted), ⅛ teaspoon peppermint extract, 8 ounces white chocolate chips, melted. Instructions: Line a 16x12 inch sheet with parchment paper.
Put the candy canes in a plastic bag and crush with a rolling pin or mallet. In a bowl, combine dark chocolate with peppermint extract and melt the mixture gently in a microwave oven or double boiler, then spread the mixture evenly onto the prepared baking sheet and place in the refrigerator to harden the candy quickly. Once the dark chocolate has hardened, spread the melted white chocolate over the chilled dark chocolate and quickly sprinkle the crushed candy canes over the white chocolate, refrigerate again to harden. Remove from pan and break into small pieces.
This recipe would be ideal for presentation in Gift Jars for holiday enjoyment.
