August 2009 Newsletter

My Sister – My Friend
Springview Relief Society
August 2009

August Lessons
August 2 RS Presidency/Group Leadership Teacher Linda Owen
August 9 Joseph Smith #35 Redemption for the Dead Teacher Ramona Ford
August 16 Joseph Smith #36 Receiving the Ordinances and Blessings of the Temple – Teacher Judy Paxton
August 23 Teaching for our Times General Conference Talk from April 2009 Elder L. Tom Perry, “Bring Souls unto Me” Teacher Myrna Clark
August 30 Bishopric Instruction

The Lady of the Month

This month we are spotlighting Sister Ellen Clift. We want to thank her for giving us her story.

Ancestor of the Month

This month, to encourage interest in our ancestry, I thought we could spotlight parts of some of their lives. The ancestor this month is the Great Great Great Grandmother of Ellen Clift. Her name is Betsey Foote.

Scripture Thought

Instead of a scripture quote, I thought a daily Gem that I have started receiving might be nice.
"Learning to endure times of disappointment, suffering, and sorrow is part of our on-the-job training. These experiences, while often difficult to bear at the time, are precisely the kinds of experiences that stretch our understanding, build our character, and increase our compassion for others."
Joseph B. Wirthlin, "Come What May, and Love It, Ensign", Nov. 2008, 27
If anyone has any thoughts or comments on this thought, or any scriptures, please send them my way.

August Recipe

I first heard about manifold cooking in the 70’s when I bought a book ‘Roughing it Easy’ by Dion Thomas. As I thought this would be neat for our August Recipes since a lot of people go on vacations or camping during this month. It’s very nice when you are driving on a vacation, especially when driving to a camping spot, to arrive with a meal that’s already cooked. I checked on the internet and, according to ‘WiseBread,’ Car engine cooking will change the way you take road trips, forever. Tips about manifold cooking on the Blog.

Another recipe idea is for picky eaters
Missy Chase Lapine, author of "The Sneaky Chef," adds Purple Puree, made from spinach and blueberries, to kids' favorite foods. Missy's Purple Puree gives recipes a boost of iron, antioxidants, and vitamin C. Missy suggests sneaking Purple Puree into beef tacos, hamburgers, cupcakes, and even brownies.

Purple Puree RECIPE INGREDIENTS:

3 cups (packed) raw baby spinach leaves
1 1/2 cups fresh or unsweetened frozen blueberries (slightly thawed)
1 teaspoon lemon juice
2 to 4 tablespoons water
1. Boil the spinach in a medium-size pot for 2 minutes, then drain.
2. Using a food processor, puree the spinach, blueberries, lemon juice, and 2 tablespoons of water. If necessary, add more water, a tablespoon at a time, blending until smooth. Makes 2 cups.

The brownie recipe mentioned above that uses this is on the blog.

Summer Health Tips

One of the problems that comes up every year is the West Nile Virus. Some information is on the Blog.

Health Tip

According to WebMD:
Blueberries May Banish Belly Fat
A new study shows rats who ate a diet rich in blueberries lost abdominal fat -- the kind of fat linked to heart disease and diabetes -- as well as experienced other health benefits.