Dear Ladies,
I have sat down several times and started a letter only to never finish it. I have not forgotten you nor have I given up writing altogether.

The children and I are on our own for the month. Eric is in Afghanistan, so that means cereal for dinner, movies and pizza. We have been to see the cherry blossoms and have dinner with friends planned, and maybe a road trip to visit the University of Virginia, to help the time past.

On Sunday we had the great blessing of having our first service in our new building. I was very busy with the babies in the nurseries. We had a record number of children with a total near 40 in our second service. I never even got a chance to peek in at the worship service, but my day will come. Until then I will love everyone babies and will be glad for three beautiful rooms to care for them.

Of all the letters I send the recipes are the most popular, so I will add one to this update.
One of our favorite soups is "Brown Jug Cheese Soup"

4 chicken bouillon cubes
1 cup celery, chopped
1 cup onion, chopped
1 qt water
2 1/2 cups potatoes, raw and cubed
1 (20 oz) pkg. frozen mixed veggies(we like broccoli)
1 lb Velveeta cheese
2 cans cream of chicken soup
Put all but the soup and cheese in a large soup pot and cook until potatoes and veggies are tender. Stir in soup and cheese(cut into large cubes). Stir until cheese is melted.

Add a loaf of bread and dinner is done. This is an easy recipe to put together early in the day and heat up just before dinner. We still have some cool days ahead that make good days to have soup for dinner, so enjoy.

Melissa