Jun. 8—The last day of May brings us temperatures in the 80s. A nice breeze is blowing, helping us stay cool. This breeze will help our hay dry. Hopefully, it will get baled tonight.
Tonight is nephew Steven's eighth-grade graduation, which we plan to attend. This is the last of sister Emma's (Jacob) children to graduate from school.
Son Kevin never had his graduation since it was in 2020 when everything was shut down from COVID-19.
Emma's son Benjamin and Crystal have been published to exchange wedding vows on August 5, Lord willing. Congratulations to them. August 5 would be daughter Susan and Mose's sixth wedding anniversary if he were still with us. We must accept God's plan and life goes on. Mose will never be forgotten, and we treasure the memories we have of him.
Tomorrow my husband, Joe, and I will attend the wedding of Jeremiah and Sarah. Jeremiah is from our church district, and they bought a place in our district to live after they are married. We have a few more wedding invitations on our fridge. Congratulations and God's blessings to all the young couples as they unite in marriage.
We had a great turnout Friday night and the pleasure of listening to Robert Rogers tell his story. Many tears were shed as he told us about losing his wife and four children in a flash flood in Kansas in 2003. His faith in God is amazing. His encouragement to all the families that have lost loved ones is amazing.
We were also happy to meet his second wife, Inga, and their five children. It was also great to meet Inga's parents as well. They are readers of my column, and we had a lovely visit.
We appreciated all the church members that came in support as well. Ham and hotdog sandwiches and snacks were enjoyed afterward.
Our hearts ache for the families in Texas who lost loved ones in the school shooting. Also, for the ones who witnessed the tragedy. May God be their guide and his many blessings be showered upon them. Lots of prayers are needed!
We had a few questions about the church meal: Egg salad was made from chopped hot dogs, chopped hard-boiled eggs, and mayonnaise. This mixture is spread on homemade bread, and many add pickles on top. Some also add hot peppers.
I will share the egg salad recipe we used for church. I do not add onions or celery when I make mine.
God's blessings to all!
3 pounds of hot dogs (may substitute ham)
2 1/2 dozen hard-cooked eggs, peeled and chopped
2 cups whipped salad dressing
2 cups mayonnaise
1/4 cup onions, finely chopped
1/3 cup celery, finely chopped
Salt and pepper to taste
Grind the hot dogs in a grinder. Place ground hot dogs in a large bowl and stir in the hard-cooked eggs, whipped salad dressing, mayonnaise, onions, and celery until well combined. Season with salt and pepper.
It can be stored in the refrigerator for up to three days.