Welcome to “The Little Town with a Big Heart”
Inspiration for the week: Happiness is a journey
We convince ourselves that life will be better after we get married, have a baby, then another. Then we are frustrated that the kids aren’t old enough and we’ll be more content when they are. After that, we’re frustrated that we have teenagers to deal with. We will certainly be happy when they are out of that stage. We tell ourselves that our life will be complete when our spouse gets his or her act together, when we get a nicer car, when we are able
to go on a nice vacation or when we retire. The truth is there’s no better time to be happy than right now.
If not now, when? Your life will always be filled with challenges. It’s best to admit this to yourself and decide to be happy anyway. Happiness is the way. So, treasure every moment that you have and treasure it more because you shared it with someone special, special enough to spend your time with... and remember that time waits for no one. So, stop waiting ... Until your car or home is paid off. Until you get a new car or home. Until your kids leave the house. Until you go back to school. Until you finish school. Until you lose 10 pounds. Until you gain 10 pounds. Until you get married. Until you get a divorce. Until you have kids. Until you retire. Until summer. Until spring. Until winter. Until fall. Until you die. There is no better time than right now to be happy.
Happiness is a journey, not a destination. So, work like you don’t need the money, love like you’ve never been hurt and dance like no one’s watching.
Services were awesome at Grace United on Sunday morning. Vacation Bible school, theme: (Shipwrecked Rescued By Jesus) will be June 25 through June 29 at 6 p.m. each night at Grace United Baptist Church. Come join us this week.
Prayer requests go out for Andrew Cooley, Tony Grimes, William Billy Lon Spencer, Makenlee Wright, Ally Gressett, , Alana McMullan, Peggy Garrison, Donis Gomillion, John Patterson, Doyle Gibbs, Doyle McMullan, Cille Norman, Stephanie Roland, Janie McMullan and Stacy Stevens.
Shut-ins are Earline Everett and Johnnie McMullian.
Birthday requests for June 27 go out to Jimmy Hayes, Brian Bufkin, Kenneth Chaney and Harold Youngblood in memory; for June 30 to Mary Ann Bond, Tony Terrell, Kelly Boggan and Theresa Cole; for July 1 to Judy Henley, Chris Green, Terry Bufkin; for July 2 to Frank Baccum; and for July 3 to Rodney Meaders and Hollis Caroll. Happy birthday to each one!
Recipe for the week: Blueberry Bundt Cake with Lemon Glaze
Ingredients: 2 1/2 cups, all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 2/3 cup milk, room temperature, 2/3 cup heavy cream, room temperature, 2 teaspoons vanilla extract, 2 3/4 cups caster sugar (superfine sugar) 1 3/4 sticks unsalted butter, room temperature, 5 eggs, room temperature, 1 1/2 cups fresh blueberries. Glaze: juice from 2 lemons, powdered sugar — enough added to juice to make thick syrupy glaze, it varies depending on how thick or runny you like your glaze.
Directions: Preheat oven to 325 degrees. In a large bowl, stir together the flour, cornstarch, salt and baking soda; set aside. In another bowl, combine the milk, cream and vanilla. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with your electric mixer, cream together the sugar and butter.
Add the eggs, one at a time, scraping down the sides and bottom of the bowl as needed. On low-speed, add the flour in three additions, alternating with the milk mixture, beginning and ending with the flour. Scrape down the bowl between additions.
Once everything has been added, run the mixer/beater for an additional 20 seconds on low. Generously coat a Bundt pan with baking spray then dust lightly with flour, shaking off excess. Pour the batter evenly into the pan. Use a spatula to fold in the blueberries once the batter is in the pan.
Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean.
Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm). Before serving, dust with sifted powdered sugar and then drizzle with the Lemon Glaze.
