Good morning, everyone. I have noticed how much the leaves have changed color in the last week or so. I love all of the colors of fall.
Tuesday night, turkey shoots, doors open, at 5:30 p.m. Shooting starts when 10 shoots are full or at 6 p.m. If you would like to donate a baked good for the shoots, leave it at the township building by 5. Kitchen will be open. Last week, there were 12 shoots. Come out and get a chance to win a metal detector along other gifts. Hope to see some of you there. On Nov. 9, 10, and 11, there will be a book sale at the VFD. Contact Lori Wade, 827-2567, if you are interested in donating books or would like to help with the sale.
— The meeting of Oct. 9 was opened by Pam, with the TOPS and KOPS pledges. Eleven members weigh in. There were 10 TOPS and one KOPS. There was a total loss of 4 1/2 pounds and a grain of 1 1/2 pounds, and five turtles.
Karen was the high TOPS loser and Debbie was the high KOPS loser. Letta won the menu drawing. Koren won the encouragement basket, and the quarter fund rolled over to the next week. The challenge was to “Drink your eight 8-ounce glasses of water per day or pay 25 cents per day.”
The program was given by Alyssa Richards, along with Denise Seib and Heidi Wonderland. Alyssa shared a healthy lunch option — Southwest quinoa salad. She provided everyone with a sample to try along with a copy of the recipe. She also shared the benefits of using quinoa over rice. Denise and Heidi shared a breathing exercise, called three-part breathing, explaining that yoga is practiced discipline. It enhances the ability to relax. It helps you sleep better, and improves your ability to focus.
The meeting was closed by Pam, with the closing pledge and prayer circle.
Titusville TOPS meets on Monday evenings, at United Methodist Church, at 302 W. Walnut St. Weigh-in starts at 5:15 p.m. The meeting starts at 6. Anyone interested is welcome to attend.
For more information about TOPS, call (800) 932-8677 or visit the website, at tops.org.
— It’s not too late to register for the eighth annual genealogy conference, presented by the Titusville Historical Society, on Saturday, in the all-purpose room at Drake Well Museum, from 9 a.m. to 3:45 p.m. The registration fee for the conference will include a catered lunch.
This year’s conference features a nationally known genealogist, Elissa Scalise Powell. Powell is a certified genealogist, as well as a certified genealogy lecturer, and is the co-director of the Genealogy Research Institute of Pittsburgh. She has also served as an instructor for Boston University’s Genealogical Research Certificate program. More information about her and her work is available on her website, at legacytree.com. At this year’s conference her topic will be “Bridging the Decades: Little Used Clues From the Census.”
To receive a registration form or to obtain more information about the conference, call 827-3975.
Save the date: Associtated Charities, Ladies Night Out will be on December 5th. More information will be available.
“But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles; they shall run, and not be weary; and they shall walk, and not faint.” — Isaiah 40:31
Hearty flank steak
Try this hearty meal to warm you up on these blustery fall days.
Ingredients: 1 recipe Horseradish Sauce (see recipe below); 1 1/2 teaspoons dried oregano crushed; 1 1/2 teaspoons coriander seed, crushed; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 tablespoons butter; 2 large sweet onions, such as Texas 1015 or Vidalia, cut into 1/4-inch-thick slices (about 4 cups); 2 cloves garlic, minced; 1 1/2 pounds beef flank steak or boneless beef top sirloin steak, cut 1 inch thick; 6 small romaine lettuce leaves; and 6 purchased bakery sourdough rolls or 12 slices sourdough bread, toasted.
Directions: 1. Prepare Horseradish Sauce; cover and chill. In a small bowl combine oregano, coriander, salt, and pepper; set aside. In a 12-inch nonstick or cast iron skillet, melt butter over medium-low heat. Add onions, garlic, and half (about 2 teaspoons) of the spice mixture. Cook, covered, for 13 to 15 minutes until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove from skillet; set aside. Wipe skillet clean.
2. If using flank steak, score meat on both sides by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Rub steak on both sides with the remaining half of the spice mixture. Heat the same skillet over medium-high heat until very hot. Add steak. Cook, uncovered, for 12 to 16 minutes or until meat is medium-rare (145 degree F), turning once. Remove meat from skillet to cutting board; cover with foil and let stand 10 minutes.
3. Thinly slice steak across the grain. To serve, arrange lettuce leaves and steak on bottoms of rolls. Top with onions; dollop with Horseradish Sauce. Add roll tops.
Makes six sandwiches.
Panko roasted asparagus
Ingredients: 1 pound thick asparagus spears; 1/2 cup light mayonnaise; 1/4
cup Dijon-style mustard; 2 teaspoons lemon juice; 1 cup panko bread crumbs; 2 tablespoons peanut
Directions: Preheat oven to 425 degrees. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.
Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15- by 10-inch baking pan. Drizzle with oil.
Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.
“But strong meat belongeth to them that are of full age, even those who by reason of use have their senses exercised to discern both good and evil.” — Hebrews 5:14
Here are some great reasons not to rake your leaves.
Just let leaves stay where they fall. A leaf layer several inches deep is a natural thing in any area where trees naturally grow. The leaf layer is its own mini ecosystem. Many wildlife species live in or rely on the leaf layer to find food and other habitat, including salamanders, chipmunks, box turtles, toads, shrews, earthworms, many insects species.
Many butterfly and moth species overwinter as pupae in leaf litter. If you rake up and throw away all of your leaves this fall, you’ll be getting rid of these beneficial and often beautiful insects, too. Remember, butterfly and moth caterpillars are a critically important food source for birds in the spring when they are feeding their babies. If you remove of all the pupae with your leaves in the fall, there will be fewer of these insects in and around your yard in in spring.
From a gardening perspective, fallen leaves offer a double benefit. Leaves form a natural mulch that helps suppress weeds and at the same time fertilize the soil as they break down. Why spend money on mulch and fertilizer when you can make your own?
— A magician was walking down the street and turned into a grocery store.
— A farmer in the field with his cows counted 196 of them, but when he rounded them up he had 200.
— Did you hear about the new corduroy pillows? They’re making headlines everywhere.
— Dry erase boards are remarkable.
“My glory was fresh in me, and my bow was renewed in my hand.” — Job 29:20
Remember in prayer
Mary Moore and Molly, Steve Reed, Paul Henderson, Evelyn McKee, Cody Manners, Ann Wade, Ed Holzschuh, Carolle Burns, and Paul Atkinson.
— Breedtown Baptist. Pastor Ward Beers. 827-9331. Sunday school, 9:45 a.m.; church service, 11. Wednesday evening Bible study and prayer service, 6 p.m.
— Resurrection Baptist Church. Pastor Jim Waugh. 827-0370. Family Sunday school, 10:30 a.m.; Sunday preaching, 11; evening service, 6. Wednesday prayer service, 6 p.m.
— Open Door Baptist. Pastor Josh Welton. (814) 677-0448. Sunday school, 9:45 a.m.; Sunday worship service, 11; evening service, 7. Wednesday Bible study, 7 p.m.
— Cherrytree Evangelical United Methodist. The Rev. Laurajane Stone. (814) 671-4239. Sunday worship 10 a.m.; Sunday school, 11:15.
God Bless. “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, please contact Charlene Armstrong, at firstname.lastname@example.org or (814) 493-1488.