Tonight, at 7, is the regular monthly meeting for the VFD. The fire department is always looking for new members. If you are interested in joining the department, see any member or pick up an application at the township building.
Now that the holidays are over, I want to announce that we are resuming our regularly scheduled meetings today. I want to welcome everyone back. The Titusville TOPS meets at Titusville Free Methodist Church on Monday evenings. Weigh-in is from 5:15 to 6 p.m. The meeting starts at 6. Anyone interested is welcome to attend.
Drake Well Museum and Park is announcing its 2017 winter operating hours. Having begun Jan. 2, the museum will be closed Monday through Friday and open on Saturdays, 9 a.m. to 5 p.m., and Sundays, noon to 5 p.m., for the months of January and February. The museum’s business offices will remain open Monday through Friday, 9 a.m. to 4:30 p.m., throughout the winter.
The Drake Well Museum store will be closed for the entirety of January and February. Merchandise can always be purchased by utilizing the “shop online” tab, at drakewell.org, emailing firstname.lastname@example.org, or calling the museum, at 827-2797.
The museum will return to its regular operating schedule, Tuesdays through Saturdays, 9 a.m. to 5 p.m., and Sunday noon to 5 p.m., in March.
For more information about museum programs, visit drakewell.org, call 827-2797, or find the museum on Facebook, at Drake Well Museum.
Garden of Hope – affirming potential
For 12 weeks, starting Tuesday, from 6 to 8 p.m., Titusville Church of Christ will host the Love INC of Titusville program, called “Garden of Hope – Affirming Potential.”
Have you ever felt like you don’t know where you are going in life? You wonder why you are here? What’s the use? Garden of Hope provides answers to these questions and more. Garden of Hope is a transformational ministry, people helping people journey to find answers to some of life’s most troubling questions.
It will be a night of new beginnings for those willing to look at life with new perspective.
The first round of classes will include affirming potentail, a must for all who attend, and then the choice of an optional class in either basics in budgeting (with optional mentor and incentives from vouchers to food pantry) or basics of faith (understanding the Bible).
Classes will run for 12 weeks, every Tuesday night, from 6 to 8. Childcare will be provided. Classes will be held at Titusville Church of Christ, 221 W. Main St.
Register by calling the Love INC office, at 827-4882. Classes are open to everyone, regardless of faith, and at no charge. All materials provided.
God’s Real Men Summit
Men, you won’t want to miss this special event, just for you, on Feb. 24 and Feb. 25. The conference starts Feb. 24, at 6 p.m., including welcome and worship, the opening night message by Chicago’s Pastor James MacDonald (via DVD) and a “chips, dip, and dessert fellowship” time.
Saturday’s activities go from 8 a.m. to 3:30 p.m. Saturday includes a “big, bold breakfast,” burgers and dogs for lunch worship, and three more energizing messages for men throughout the day from MacDonald, Pastor Matt Chandler, and a Pastor who is now with the Lord, Adrian Rogers (all via DVD).
The two-day event is designed to encourage men of the Titusville area to step up and step into their roles as men of God and spiritual leaders in their families and congregations.
Men from all Titusville area churches are invited, and we ask all area pastors to help us spread the word and build this event that may become an annual happening. You can get more information, a schedule, and the registration form, at titusville.church/men.htm/.
Healthified broccoli soup
Ingredients: 1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
Directions: Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions, and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the cheddar, worcestershire, and milk. Season with salt and pepper. Garnish with the scallions.
Southwestern vegetable chicken soup
Ingredients: 2 medium poblano peppers
2 teaspoons canola oil
12 ounces boneless, skinless chicken thighs, cut into bite size pieces
1 ½ cups chopped onion (1 large)
1 ½ cups chopped red or green bell pepper (1 large)
1 ½ cups green beans, cut into ¼ inch pieces, frozen thawed
4 cloves minced garlic
1 tablespoon chili powder
1 ½ teaspoons ground cumin
6 cups reduced-sodium chicken broth
1 15 ounce can black beans or pinto beans, rinsed
1 14 ounce can diced tomatoes
4 cups chopped chard or spinach
1 ½ cups corn kernels, fresh or frozen
½ cup chopped fresh cilantro
½ cup fresh lime juice, plus lime wedges for serving
Directions: To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem, and coarsely chop; set aside.
Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.
Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.
“Is there any thing whereof it may be said, See, this is new? it hath been already of old time, which was before us.” – Ecc. 1:10
for winter driving
1. Know your route and keep abreast of weather conditions. The web can be great source of current weather conditions.
2. Drink plenty of water. Carry (and drink) five to six 16-ounce bottles of water per day.
3. Eat enough food. Carry a day’s worth of high-energy food and water in a warm area of your vehicle in case you are stranded for a few hours.
4. Pack a winter travel safety kit. Include a cell phone, an ice scraper and brush, a tow rope, cat litter (for use as traction aid), blankets, a good flashlight, a candle, matches, a good book, a portable weather radio, and a can of lock de-icer.
5. Slow down. A good rule of thumb is to reduce speed by 50 percent in snowy conditions.
6. Keep a light touch on the controls. Smooth operation is the key to keeping control in slippery situations.
7. Know how to recover from skids. When braking on a slippery road, it’s all too easy to “lock up” your wheels by stepping on the brakes a little too hard. If you start to skid, steer the vehicle gently in the direction you want the front of your vehicle to go and don’t touch your brakes.
8. Keep your tires in good condition and properly inflated. Cold weather reduces tire pressure, so check and adjust frequently. Tire tread depth should be at least 1/8-inch.
9. Make frequent rest stops. Winter travel is much more fatiguing than summer cruising, so stop every hour or so. Get out, stretch — maybe even make a few snow angels. It takes only five minutes to significantly improve your level of alertness.
10. If you get stuck, stay in your vehicle. Stay warm and wait for assistance. Make sure that your exhaust pipe is clear of any obstructions, including snow and ice; if you don’t, carbon monoxide gas can build up inside the vehicle.
– How can you get four suits for a dollar?
Buy a deck of cards.
– If a long dress is evening wear, what is a suit of armor?
– What did one magnet say to the other?
I find you very attractive.
– Why were the teacher’s eyes crossed?
She couldn’t control her pupils.
“Behold, the former things are come to pass, and new things do I declare: before they spring forth I tell you of them.” – Is:9
Remember in prayer
Jerry Stansbury, Steve Reed, Randy Zimmerman, Cody Manners, Carol Finsel, Dick Anderson, Sarah Stearns, Ann Wade, Ed Holzschuh, Carolle Burns, Paul Atkinson, and Jan Stephens.
– Breedtown Baptist
Pastor Ward Beers
Sunday school, 9:45 a.m.; church service, 11.
Wednesday evening Bible study and prayer service, 6.
– Resurrection Baptist Church
Pastor Jim Waugh
Family Sunday school, 10:30 a.m.; Sunday preaching, 11; evening service, 6.
Wednesday prayer service, 6 p.m.
– Open Door Baptist
Pastor George Brickner
Sunday school, 9:45 a.m.; Sunday worship service, 11; evening service, 7.
Wednesday Bible study, 7 p.m.
– Cherrytree Evangelical United Methodist
Pastor Roy Brownlee
Sunday worship, 9:45 a.m.; Sunday school, 11.
“The grace of our Lord Jesus Christ be with you.” – 1 Thessalonians 5:28
If you would like to submit any news items or birthdays, anniversaries, or have any ideas for this column, contact Charlene Armstrong, at email@example.com, or (814) 493-1488.