Archive for June, 2012

Friday spotlight by Pam

June 21, 2012

Today we have good news to announce.  Bri Lee had her baby early Thursday morning. Both she and baby are doing well.   I don’t have any other particulars about the baby just now.

Our spotlight this week is someone I have known for many, many years. She was one of the first sisters I met when I first joined the church as a senior in high school.  Here is her story in her own words.  Thelma Remick:

Although I, Thelma Louise Leavitt Remick, was born in Portsmouth, New Hampshire, I consider myself a true “Mainer”.  I’ve lived the bulk of my life on the same road in Eliot, Maine – first at my parents’ home, and then my own home 2 1/2 miles away.

I attended the East Eliot Methodist Church for all of my growing up years.  It was a 10 minute walk from my parents’ home.  I served for several years as the Sunday School Superintendent, and then as a leader of the Methodist Youth Fellowship with David, my husband.

Shortly after David and I were married in 1968, an elderly friend, Goldie Downing, sent the LDS missionaries to our door,.and we took the discussions.  Everything I heard struck a chord in my soul, and I was baptized 17 April 1971 in the font in the large room to the left of the hall leading to the Primary room.  David had no interest in the Church, but our cat, Felicia, was very interested.  She would turn her head to listen very intently to the missionary who was speaking.

My journey to the temple began about 1996 when I decided to learn all I could about temples.  I studied and made a temple notebook, then attended the Temple Preparation Classes taught by Larry Hansen.  LauraLee Slocum and Debra Wolcott went with me to the temple.

My temple appointment was scheduled for 8 A.M. on Friday, the 17th of September 1999.  Then, along came Hurricane Floyd!  Flights were canceled on Thursday and Friday.  Debra called the airlines early Friday morning and discovered that the 6:15 A.M. flight on Saturday which had previously been canceled, was now opened up and she booked us on it.  We got up at 3 A.M. Saturday, were on the road at 4 A.M., and arrived at the Manchester airport by 5 A.M.  We arrived in Baltimore, Maryland at 7:20 A.M., made a wrong turn getting onto Route 495, turned around, and finally arrived at the Washington Temple at 8:40 A.M.  They were waiting for us, so everything moved along very quickly.  After the Endowment Session, we ate lunch in the temple cafeteria, and then decided that after getting up at 3 two mornings in a row, we were too exhausted for a second session.  We purchased garments, walked to the Visitors’ Center, and then drove to the LDS Bookstore nearby.  What a thrill!  All those LDS books in one place!  As we drove out of Baltimore, we saw two rainbows, one bright, the other off to the side and fainter.  There had been no rain – it was a beautiful, sunny day all day – but the two rainbows followed us almost all the way to the airport.  There was a gorgeous sunset as we flew out of Baltimore.

I have served in Primary as a teacher, counselor, and as President for 5 1/2 years.  I have served in Relief Society as a teacher, secretary, counselor, pianist, chorister,  and as President for 2 1/2 years.  I also served in Young Women’s as secretary and pianist.  I have been Ward Organist for nearly 40 years!

The highlights of my life are my 2 daughters, Catherine and Nicole.  Catherine came along after 14 years of marriage.  And then there are my granddaughters, Mkahyla and Hailey, and a grandson, Tristan.

I love reading, learning, painting 3-dimensional pictures on glass, gardening, and genealogy.  Over the years ,since 1986 when I joined the York County Genealogical Society , I have become the Treasurer, Librarian, and now the Editor of our quarterly journal.

Iam grateful for my membership in The Church of Jesus Christ of Latter-Day Saints.  I know the Church is true, that President Thomas S. Monson is a prophet.  I know the Book of Mormon is the word of God for our day.  It never fails to comfort, guide, and thrill me.  I say this in the name of Jesus Christ.  Amen.



Wednesday Words by Pam

June 20, 2012

Our lesson this week was entitled “An Enthusiastic Desire to Share the  Gospel”

We had an interesting discussion on the fears we have to share the gospel and how we know we should do it, but often our insecurities get in the way.   The following is a story about George Albert Smith and the kind of missionary he was. May we all try to emulate him and others like him.

A close friend of George Albert Smith wrote: “President George Albert Smith is a natural missionary. From his youth he has had an ardent desire to share the teachings of the gospel with his fellow men, to make known to ‘the sons and daughters of God,’ all of whom he considers to be his brothers and sisters, the truths that were revealed to the Prophet Joseph Smith.

“On several occasions I have had the privilege of traveling on the train with President Smith. Each time I observed that as soon as the journey was well underway, he would take a few gospel tracts from his bag, put them into his pocket, and then move about among the passengers. In his friendly, agreeable manner he would soon make the acquaintance of a fellow traveler, and in a short time I would hear him relating the story of the founding of the Church by the Prophet Joseph Smith or telling of the exodus of the Saints from Nauvoo and their trials and difficulties in crossing the plains to Utah or explaining some of the gospel principles to his new-found friend. Conversation after conversation would follow with one passenger after another until the journey was ended. In my entire acquaintance with President Smith, which has extended more than forty years, I have learned that wherever he is, he is first and foremost a missionary for the Church of Jesus Christ of Latter-day Saints.”1

It was also written of President Smith: “He would talk religion with a chimneysweep who was working at his home. Seldom did he miss an opportunity to explain the ‘eternal truths of the restored gospel’ to either friend or stranger. From his point of view, this was the ultimate kindness, for the message of Christ was the most significant gift he had to give.”2

Monday Menus by Pam

June 18, 2012

For my first real day of vacation, I sure have been busy today, so this is the first chance I have had to do today’s blog. Sorry it is so late.  I thought I would give you two recipes, one that I probably gave a long time ago, and then one that I just adjusted using some of my food storage.

This first one is my strawberry soup that I brought to our RS activity this past week.  It is very simple yet quite delicious and refreshing.

Strawberry Soup

One quart of fresh strawberries

One quart of vanilla, strawberry or plain yogurt

1/4 cup of fresh mint leaves

1/8-1/2 cup of sugar, depending on your strawberries and the kind of yogurt you use.

Using a food processor, puree the strawberries and mint leaves together.  Add the sugar and process a bit more until the sugar is dissolved.  Add the pureed strawberries  to the yogurt and mix well. Serve with fresh mint leaves as a garnish if so desired.


This next recipe is one that I used to make for my family many years ago.   I received it from a college roommate, and it is called western potatoes.  The recipe calls for fresh potatoes, but I decided to use my dehydrated potatoes that I bought from Emergency Essentials.  I will give you both the fresh potato directions and the dehydrated directions.

Western Potatoes

Place 4-5 whole potatoes with their skins on in a pot of water and then bring them to a boil.  Once they start to boil, remove them from the heat, drain and cool.  Peel and grate the potatoes and place in an 8×8 inch casserole dish.


Add three cups of water to a small saucepan and 1/4 teaspoon of salt.  Add 2 1/2 cup of dehydrated hash brown potatoes to the water, bring to a boil and cook for 7-10 minutes.  Remove from the heat and drain.    Add potatoes to the casserole dish.

Add the following to the potatoes:

One can of cream of chicken soup

5 green onions chopped

1 1/2 cups of grated cheddar cheese

Stir well and top with one cup of crushed corn flakes.  Drizzle one tablespoon of melted butter over the corn flakes.  Bake at 350 degrees for 35 minutes.  Make six servings.  If using the fresh potatoes, cook for 60 minutes.

These potatoes were very yummy and I could not tell the difference between those I have made with fresh potatoes and these with the dehydrated potatoes.



Wednesday Words: Revelation

June 13, 2012

President George Albert Smith said in the October 1945 General Conference , “The companionship of the spirit of the Lord is an antidote for weariness, … for fear and all those things that sometimes overtake us in life.”

If you’re feeling weary or fearful or overtaken by the details of life, as I have been these past few weeks, it’s time for some quiet contemplation with the Spirit of the Lord.

Monday Menus: Strawberry Cream Cake

June 10, 2012

Happy Monday! Ginger here.  I’m posting a recipe that I’ll be making for Wednesday’s midweek meeting: Strawberry Cream Cake, from Cook’s Illustrated.


cups cake flour (5 ounces)
teaspoons baking powder
¼ teaspoon table salt
1 cup sugar (7 ounces)
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter , melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract
  Strawberry Filling
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4 – 6 tablespoons sugar
2 tablespoons Kirsch (I use water to replace the liquid)
  Pinch table salt
  Whipped Cream
8 ounces cream cheese , room temperature
½ cup sugar (3½ ounces)

teaspoon vanilla extract

2 cups heavy cream

teaspoon table salt



Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper.

Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.

With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.

Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.

Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.

Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.

Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup).

In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).

In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.

Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.

Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.

Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.

Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.

Wednesday Words

June 7, 2012

— by Donna Mitchell

Well, I’m a little late (a frequent state) and forgetful. To compensate, I am adding my own thoughts to this theme since I can’t remember all that was discussed. I apologize in advance if I’m off track.

Ginger’s lesson in Relief Society this past Sunday was on heritage. She explained that heritage is one of many words formed from the Proto-Indo European root *ghe: “to be empty, left behind.” A heritage is something that fills the emptiness of those left behind.

In a sermon recorded in Alma, chapter 5, Alma the Younger reminds his people about the bondage and miraculous escape of the people of his father’s generation. Then he asks several thought-provoking questions about what they should remember of the heritage of their recent forefathers. Among them are these:  My brethren, you that belong to this church, have ye sufficiently retained in remembrance the captivity of your fathers? Have you sufficiently retained in remembrance his [the Lord’s] mercy and long-suffering towards them? Did not my father Alma believe in the words which were delivered by the mouth of Abinadi? Did he not speak the words of God?

Think of your parents and their lives. What lessons can you learn from the details of their lives? What has the Lord shown unto you through them? What should you retain in remembrance? What has the Lord given you to fill your emptiness?

What about your grandparents? In addition to remembering sharing a chocolate bar with Grampy or observing physical traits which you have inherited from specific grandparents, remember their good qualities or talents which you may have or which you should develop. Do you know about your ancestors beyond your grandparents? You are here because they survived hardships, some of them severe. Those with pioneer ancestors know that it required great faith for them to travel to a distant part of the country, a barren land which required much work and sacrifice to make productive.

After reminding his people of the faithfulness of their fathers, Alma asks, “Have ye spiritually been born of god? Have ye received his image in your countenances? Have ye experienced this mighty change in your hearts?” He meant the same change of heart that their parents or grandparents had experienced. All of us of European (including British) descent (except those born there!) have ancestors who left their Old World homes, families and communities to come to the New World. That took courage, faith in the future and determination to make a better life. Ginger’s mother had the courage to leave a bad marriage and move across the country to improve her life and the lives of her children, even though those who knew her would not have thought of her as particularly courageous.

Feel empowered by these things the Lord has given you for an inheritance. We have the image of our ancestors in our countenances; we should have the Lord’s also. Though you may not feel strong in a character trait which you need, perhaps desperately, for the task in front of you, the Lord will help you as he helped those before you. They probably felt inadequate too, but had the faith and courage to press forward. You can too.


Monday Menus: Outdoor Cooking

June 4, 2012

—by Donna Mitchell

We just finished our third and final weekend of Wood Badge, an intensive and rather intense scout leader training, where each patrol had to make a presentation on some aspect of scouting. One that particularly interested me was titled “Minimal Mess.” It was about cooking outdoors, especially in a backpacking situation where it is preferable to eliminate pots and pans. The guys from the Fox Patrol informed me that they had brought no heavy pots for the dinner and breakfast they had to cook. They were definitely camp cooking on a higher plane than my patrol. They printed several recipe cards which they shared with anyone who wanted them; I took one of each. One useful suggestion for backpacking: Take the food out of its original cardboard container and transfer it to heavy-duty baggies; be sure to cut out and save the instructions (if needed), and bring them with you!

When my Owl Patrol learned that we would be permitted one vehicle to haul our stuff to our campsite, we changed our menus to include heavy cooking pots. However, our main dish at dinner featured boiling water poured into heavy-duty ziploc bags over dried Tortellini, which we let sit inside reflective insulated “cozies” for about 10 minutes to rehydrate. Then we mixed into each individual bag a tablespoon or so of pesto from a jar. Presto! Only forks to wash from that dish, and the food stays hotter much longer than without the cozy. This method can be used for rice, pasta, and other dried foods, which are cheaper to buy in the grocery store than in a sporting goods store or the camping department of WalMart, etc. Following is a link to the instructions for making a cozy from a reflective car sun screen and adhesive Velcro. You can also get the same type of reflective material in a roll at Home Depot.

Another ziploc recipe, which I got from the backpacking Fox Patrol, is for Zip-loc Omelettes. Each person gets a ziploc baggie and breaks into it two eggs (or one for younger children). Add ham bits and spices, close the zipper completely and shake until mixed. Clip the tops of all baggies together with a big paper clip so they stay in the middle of the pot and don’t touch the hot edges and melt. Place into hot water; boil gently until the eggs are firm and cooked. Retrieve with tongs. Open baggie and add grated cheese. Eat right out of the baggie.

After looking at all the recipes, I realized that 15 out of 17 came from one website, which I am passing on for the enjoyment of those who are seriously interested in kid-friendly foil dinners, interesting snacks, and delicious desserts: Click on the appropriate age group for your family in the upper left corner (cub scouts–age 8 and 9, then Webelos–age 10, then boy scouts–11 to 18). After you are on the appropriate age group page, scroll down to the bottom of the printing to find additional information. Pick the one that says Boy Scout [or whatever] Recipes. There are lots! Or below the age groups, click on Recipes. There you can search by age group (including tiger cubs, age 7), meal, and cooking method. However, you get more recipes onscreen at the same time if you go through all the age groups. Don’t be put off by some of the gross names; you can rename them.

Happy trails to you, and may your pack be light and your cleanup a breeze!


Sister spotlight- Sarah Millet

June 3, 2012

Here is a sister spotlight on Sarah Millet.  It’s in her own words, enjoy-

I grew up in Eagle, Idaho, a town next to Boise, Idaho. I have two older brothers and two younger sisters. My mom is a music teacher, so she taught us all to play musical instruments. I learned the piano and violin at age three and four and later learned the flute at school. Music was a big part of our family life. My mom started orchestra programs in the Eagle and Meridian area and we were very much involved in all of the many orchestra concerts.
When I was in high school my family moved to Preston, Idaho, a small Mormon town by the Utah-Idaho border. After high school I went to Idaho State University and studied music (big surprise).  I met my husband Jon the semester before I graduated. He was a new convert in my singles ward. He is from Maine, but came ISU to study pharmacy. He had many LDS friends at ISU and ended up joining the church. I knew of him, but never met him until my roommate invited him to her birthday party. We realized we had a lot in common. We became good friends, and then had an on-off again relationship.
The next semester I moved to Las Vegas to do my student teaching. Las Vegas had a huge demand for music teachers and has a wonderful, expanding music program in the schools. I was planing on getting a teaching job there when I was finished with my student teaching, but my plans changed. The saying “absence makes the heart grow stronger”  was so true for Jon and I. We were talking on the phone constantly, and he came to visit twice. He was my biggest support. I flew back to Idaho during my spring break, and on April 6th, Jon proposed. I graduated in May, and we were married August 4, 2007 in the Logan Utah temple. Before Jon and I became serious, Jon had already made plans to move back to Maine, so when we were engaged, I decided to follow him here. The rest is history! Addison was born a little more than a year later on September 7th and  I have really learned to love New England. I now love the New England beaches just as much as the Idaho mountains.



By way of announcements-

This Saturday is the scout’s garage sale,

  • Donations are still being accepted, so if you have anything you want to donate, bring it to the church.
  • Donation items can also include baked goods.  Please have them individually wrapped in disposable packaging to make it easier on everyone involved with the sale.  (They don’t want to accidentally sell your favorite pan or serving dish.)
  • If you have a scout, he needs to be at the church this Thursday, June 7th at 6:30 to help with pricing everything for the sale.   This is a VERY big job and they will need all the help they can get.
  • Also, if you have a scout, he will need to be at the church building this Saturday, June 9th by 7:30AM to help get the items ready for the sale to open at 8:00
  • If nothing else, come to shop at the garage sale.  It is this Saturday, June 9th from 8AM-2PM
  • If there are any questions please call Sister Caramagno.  She is working really hard to make this a success.